JPS60192578A - Freezing of food utilizing brine - Google Patents

Abstract

PURPOSE:To carry out the freezing of a food keeping its original color, taste and flavor, by coating a food with thin film, of edible oil or fat, and contacting the food with chilled brine, thereby preventing the impregnation of the brine into the food with the solidified film of the oil or fat. CONSTITUTION:A food (e.g. fish) is immersed in an edible oil or fat (e.g. soybean oil) or the oil or fat is sprayed dropwise to the food to cover the food with uniform oil film. The coated food is made to contact with chilled brine for freezing (e.g. an aqueous solution of a chloride such as NaCl) to convert the oil instantaneously to a greasy oil film, which is solidified and frozen by the following freezing step. After the completion of the freezing of the food, the food is washed with water to remove the brine attached to the surface and complete the freezing of the food.

Description

[Detailed Description of the Invention] The conventional freezing method for food prine (aqueous solutions of sodium chloride, calcium chloride, magnesium chloride, and other chemical substances) is a method for freezing sodium chloride prine, which is used for food products (mainly fish). was frozen by immersing it in an aqueous solution of sodium chloride at a temperature of about -20°C. Of course,
During the freezing process, this grain freezing process causes salt to penetrate into the fish meat, giving it a salty taste.Especially in the case of red fish meat, it often causes discoloration. It seems so.

Plines inherently conduct heat much better than air, so heat removal occurs most quickly. Therefore, the rate of freezing is also rapid. However, this method of freezing Pline usage is
Due to the unavoidable situation that salt will penetrate into the fish meat,
At all costs, we must take steps to prevent this. Focusing on this point, the inventor conducted research and found that it is possible to prevent the penetration of salt by using edible oils (soybean oil, corn oil, rapeseed oil, and other edible oils, or a mixture thereof, hereinafter referred to as oil).
It was concluded that Il- is also a good method.

Does the method of this invention involve soaking the fish in the aforementioned oil?

Or, spread the oil in drops and let the oil come into contact with the fish.

The entire surface of the fish body is uniformly coated with a film of oil, and in the first stage of the freezing process, this is brought into contact with a cryogenic freezing line.
Grease-like oil F in an instant! It is characterized by forming an L film and then solidifying and freezing in the subsequent freezing process.

Here, we will discuss the state of oil film formation according to this invention, how this changes during the freezing stage, and after the completion of freezing.

I will explain in detail what kind of processing to do. To prevent the formation of an oil film during freezing, if you immerse the fish and immediately pull it out, or sprinkle the oil in droplets, the oil has a weak viscosity, so it will flow down the sides from the top. The entire surface of the fish body is then covered with a thin, uniform oil film. The fish are then transferred to a freezing gain in the freezing device.

As the thin oil film cools, it changes from a grease-like oil film to a hard oil film, and the oil film becomes more and more corrosive as freezing approaches completion.

Once frozen, the fish is thoroughly washed with cold water, and only the brine attached to the surface of the fish is completely washed away, and the solidified oil film is left on the surface of the fish, completing the entire process. . The oil film that still remains on the surface of the fish is
The cooled submerged water causes the fish to temporarily rise in temperature and become soft, making it stretchable and completely enveloping the entire surface of the fish body, acting as an ice coat to prevent it from drying out during storage. .

In the method of the present invention, the oil film prevents brine penetration and enables rapid freezing.

Since the freezing efficiency is extremely high, on ships where the working area is strictly limited as at sea, more than twice the amount of freezing can be obtained in the same area, so the economic effect is very large. In addition to this, there is no brine penetration;
There is no risk of producing any unpleasant taste. In addition, because a hard, viscous oil film remains, it not only does not become brittle and crack like ice coating, but also can withstand rough handling without causing lacerations. It also has many advantages, such as retaining its color and flavor well without losing its luster due to drying.

Next, the presence or absence of brine penetration by the method of the present invention, the condition of the cut surface, and other matters were subjected to a strict sensory test, and the results are described in Example 4 and as follows.

Example 1 When yellowtail fish meat was frozen with calcium chloride brine.

Since this experiment involves freezing using calcium chloride brine, the freezing temperature to be adopted is -45 to -50℃.
However, this experiment was carried out under adverse conditions, and if the prevention of salt penetration and other problems were effectively solved as expected, then the present invention We conducted experiments under the following conditions, believing that it is inevitable that the desired effect will be obtained under the conditions specified by 9.

1. Materials are 2 blocks of diced yellowtail fish meat with skin 2601 1 block for the control group Tsof 2 Concentration of calcium chloride aqueous solution 322% above Temperature -22℃ Use! 1.57 Pre-cooling temperature of 31 5'c 4 Pre-cooling temperature of oil 0℃ One of the two pieces of yellowtail fish meat pre-cooled to 5℃ was immersed in oil at 0℃ for the test section, and oil < Vt material. Meat 1002 to 0
, 5 to 12), and the remaining 1 block.

For the control plot, both were prepared in advance without oil.
In a freezing room cooled to 16°C, put the cooled calcium chloride brine (-16°C in a static solution) and continue cooling the freezing room for 1 hour. After 1 hour, rinse the brine thoroughly with cold water. It was stored in a refrigerator at ℃, and the next day it was taken out and subjected to a sensory test.The results are shown in the table below.

table A re-examination was performed one month later, and the curve was almost the same.

As seen in the table above, it is clear that the oil film completely prevented the penetration of the calcium chloride brine. In addition, this oil film completely covers the entire surface of the fish without any gaps and has perfect contact with the brine, making it possible to achieve freezing as quickly as freezing by direct contact freezing, and the quality of the product is also satisfactory. It was a kimono.

Procedural amendment (voluntary) April 1980 JPO Commissioner Kazuo Wakasugi1, Indication of the case Patent Application No. 45595 of 19822, Name of the invention Food freezing method using brine4, Specification subject to amendment Claims column and Detailed Description of the Invention column 2, Claims Food is wrapped in a thin film of edible oil and fat, and brought into contact with low-temperature brine. A method of freezing food using brine, which is characterized by freezing food while preventing it from penetrating.

3. Detailed Description of the Invention The present invention relates to a food freezing method using brine (an aqueous solution of sodium chloride, calcium chloride, magnesium chloride, and other chlorides), and its purpose is to:
When food (mainly fish) is frozen by direct contact with completely cooled brine, the brine penetrates into the food during the freezing process and makes it unfit for consumption. The purpose is to increase production capacity and improve product quality by increasing speed.

A conventional method of freezing foods using brine is a freezing method using sodium chloride brine, in which foods (mainly fish) are immersed in brine at a temperature of about -20°C to freeze them.

However, this braaiing/freezing method freezes without any treatment to prevent salt from penetrating, so in the freezing process, salt penetrates and not only gives it a salty taste, but also especially in the case of red fish meat. It seems that it is not widely used today, partly because it is said to cause fading.

Originally, brine has extremely good thermal conductivity compared to air, so that heat removal is the best and cooling is performed quickly. Therefore, the freezing rate is also rapid.

However, this method of freezing using brine is no longer used today due to the unavoidable situation that salt penetrates into the fish meat, so it is necessary to take measures to prevent this method at all costs. In particular, the food freezing method using calcium chloride brine can freeze at a low temperature of -50°C (eutectic point -55°C), so it is the most opportune method when rapid freezing at low temperatures is desired, as is the case today. This can be said to be a suitable freezing method. However, it is legally questionable to allow naked fish to come into direct contact with cooled brine, and if the brine penetrates the fish, it will give the fish a bitter taste and make it unsuitable for consumption. Therefore, the problem of preventing brine penetration is an urgent and important issue. If this problem is solved, this freezing method using calcium chloride brine will have many advantages and will hold great promise in the future.

As a result of repeated research focusing on this point, the inventor has developed an edible fat (soybean oil, corn oil, rapeseed oil, or a mixture thereof).
Preventing salt penetration using oil (hereinafter referred to as oil)
I came to the conclusion that this was the best method.

In the method of this invention, the whole fish is immersed in the above-mentioned oil, or the oil is sprinkled onto the oil in droplets to bring the oil into contact with the fish, so that the surface of the fish is uniformly coated with an oil film, which is then subjected to the freezing process. In the first step, the product is brought into contact with a cryogenic brine for freezing and instantly forms a greasy oil film.

It is characterized by solidifying and freezing in the subsequent freezing process.

Here, we will explain in more detail how the oil film is formed according to the present invention, how this changes during the freezing stage, and what kind of treatment is to be carried out after the freezing is completed. To prevent the formation of an oil film before freezing, soak the fish and pull it out immediately, or apply droplets of oil to the fish, as the oil has a weak viscosity, so it will flow down from the top and down many sides. , the entire surface of the fish body is covered with a thin, uniform oil film. Then,
When the fish is transferred to the freezing line of the freezing device, the thin oil slick cools and changes from a grease-like oil slick to a vertical oil slick that becomes increasingly solid as the freezing process approaches completion.

Once frozen, the fish is thoroughly washed with cold water, the brine adhering to the surface of the fish is completely washed away, and the solidified oil film is left on the interface of the fish, completing the entire process. . The oil film that still remains on the surface of the fish is softened by a temporary rise in temperature due to the cooled submerged water, and becomes stretchable, completely enveloping the entire surface of the fish body, and is coated with ice to prevent it from drying out during storage. will play the role of

The method of the present invention avoids penetration of brine through the oil film and enables rapid freezing, resulting in extremely high freezing efficiency. Since more than twice the amount of frozen water can be obtained in the same area, the economic effect is very large. In addition, the meat tissue of the product has been carefully inspected, and the quality is comparable to that of fresh meat, and since there is no penetration of brine, there is no risk of producing an unpleasant taste. Also, because a strong, viscous oil film remains, it is not as brittle as ice coating, which does not cause cracks, but can withstand rough handling and cause lacerations.

In addition, it does not lose its luster due to drying and has many advantages such as retaining its color and flavor well.

Next, the presence or absence of brine penetration by the method of the present invention, the condition of the cut surface, and other matters were subjected to a strict sensory test, and the results are described below in an example.

Example 1 When yellowtail fish meat is frozen using calcium chloride brine. Since this experiment uses calcium chloride brine, the freezing temperature to be adopted is = 45 to -50°C.
However, this experiment was conducted under as bad conditions as possible, and if the desired permeability, prevention of salt penetration, and other problems can be effectively solved, the present invention will work. Based on the idea that it is inevitable that the desired effect be obtained under the specified conditions, experiments were conducted under the following conditions.

1. The data is 2 blocks of yellowtail fish meat cut into cubes with skin for the test group 1
One block of 260 for control 150 tons 2. Concentration of calcium chloride aqueous solution 32.2% above Temperature -22℃ above Amount used 1.5 tons 3. Precooling temperature of materials 5℃ 4. Precooling temperature of oil 0℃ 5 One of the two pieces of yellowtail fish meat pre-cooled to ℃ was immersed in oil at 0℃ for the test section.
sr), and the remaining lump was placed in a cooled calcium chloride brine (-16°C stationary solution) in a freezing chamber that had been pre-cooled to -22°C without applying oil as a control. Continue cooling the freezing chamber for 1 hour, then rinse the brine thoroughly with cold water and cool to -18°C.
The samples were stored in a refrigerator and taken out the next day for sensory testing.
The results are shown in the table below.

table I re-examined the patient a month later, and it was almost the same as the previous time.

As seen in the above table9, it is clear that the oil film completely prevented the penetration of the calcium chloride brine. In addition, this oil film completely covers the entire surface of the fish without any gaps and has perfect contact with the brine, making it possible to achieve freezing as quickly as freezing by direct contact freezing, and the quality of the product is also satisfactory. It was a kimono.

Procedural amendment (voluntary) Director of the Japan Patent Office, Kazuo Wakasugi, dated 1986-2-1985, Patent Service No. 45595, 1982, Name of the invention, Food Freezing Method Using Prine, 3, Make amendments. Person 4, Subject of amendment Column 5, Detailed explanation of the invention in the written procedural amendment submitted on April 18, 1980, Contents of the amendment (1) Letter of procedural amendment, page 3, line 7, next to “Rapeseed oil”, K “And others” Add edible oils and fats.

Claims (1)

[Claims] The food is wrapped in a thin film of edible oil and then brought into contact with low-temperature freezing grains to form a film of solidified oil, which prevents the grains from penetrating the food and prevents it from freezing. Food freezing method using brine.