JPS632572B2 - - Google Patents
Info
- Publication number
- JPS632572B2 JPS632572B2 JP60173312A JP17331285A JPS632572B2 JP S632572 B2 JPS632572 B2 JP S632572B2 JP 60173312 A JP60173312 A JP 60173312A JP 17331285 A JP17331285 A JP 17331285A JP S632572 B2 JPS632572 B2 JP S632572B2
- Authority
- JP
- Japan
- Prior art keywords
- frozen
- product
- products
- solution
- glaze
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 229920002472 Starch Polymers 0.000 claims description 27
- 235000019698 starch Nutrition 0.000 claims description 27
- 239000008107 starch Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 239000013535 sea water Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims 1
- 238000000354 decomposition reaction Methods 0.000 description 25
- 241000238557 Decapoda Species 0.000 description 15
- 238000000034 method Methods 0.000 description 13
- 238000010257 thawing Methods 0.000 description 13
- 235000008429 bread Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000014102 seafood Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000238366 Cephalopoda Species 0.000 description 4
- 241001290266 Sciaenops ocellatus Species 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 229920002245 Dextrose equivalent Polymers 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- -1 organic acid salts Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004265 EU approved glazing agent Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は解凍し易い冷凍品に関するものであつ
て、ブロツク状に凍結した魚介類、畜肉類、野菜
類等の冷凍対象品を、使用に際してこれを解凍し
た場合に短時間で個々の冷凍対象品に分けること
ができ、引いては短時間で解凍することができる
冷凍品の製造方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to frozen products that are easy to thaw. The present invention relates to a method for manufacturing frozen products that can be divided into individual frozen products in a short time when thawed, and can also be thawed in a short time.
魚介類や畜肉類を冷凍する場合は、これらの冷
凍対象品を冷凍パンに入れ密着させて凍結し、え
び等は箱に入れ注水して凍結したりする。従つ
て、凍結後の冷凍品は一つのブロツクとなつてい
るため、そのなかの個々の冷凍対象品を凍つたま
ま取り出すことはできず、解凍してはじめて取り
出せるものである。また、一般の魚では、そのブ
ロツクの大きさは、通常7.5Kg乃至10Kgであり、
えびでは１Kg或いは２Kgとなつている。従つて、
その解凍には長時間を要するうえ、これらの凍結
されたブロツクからその一部を取り出して使いた
くとも、全体を解凍した後でなければ必要個数を
取り出すことはできない。そして、使わない部分
は再び冷凍して保管する必要がある。冷凍品は一
旦解凍すると、ドリツプが流出して歩留りが下が
り、且つ、品質も低下する。従つて、再凍結した
ものは、再び解凍して使用するときには、食味、
食感ともに著しく低下したものとなる。
When freezing seafood and meat, these items are placed in frozen bread and frozen, and shrimp, etc. are placed in a box and frozen by pouring water. Therefore, since the frozen product is a single block, it is not possible to take out the individual frozen products within the block while they are still frozen, and they can only be taken out after being thawed. In addition, in general fish, the size of the block is usually 7.5Kg to 10Kg,
For shrimp, it is 1Kg or 2Kg. Therefore,
Thawing takes a long time, and even if you want to take out some of these frozen blocks for use, you can only take out the necessary number of blocks after the whole block has been thawed. The unused portion must then be refrozen and stored. Once frozen products are thawed, drips flow out, lowering yield and quality. Therefore, when refrozen food is thawed and used again, the taste and
Both the texture and texture are significantly deteriorated.
冷凍品の解凍については、解凍の仕方、解凍温
度、解凍速度等種々検討されているが、未だ満足
しうる方法は見いだされていない。 Regarding thawing of frozen products, various methods of thawing, thawing temperature, thawing speed, etc. have been investigated, but no satisfactory method has yet been found.
以上の諸問題を解決しようとして、特開昭54−
140746号、同56−48878号、同56−144043号、同
56−144044号、同56−144045号、同56−144046
号、同56−144047号等が提案されたが、効果的に
利用しようとすると、冷凍対象品に何れも異味や
甘味を感じ、場合によつては、食品添加物の使用
量の面で異論のあるものもある。 In an attempt to solve the above problems,
No. 140746, No. 56-48878, No. 56-144043, No.
No. 56-144044, No. 56-144045, No. 56-144046
No. 56-144047, etc. were proposed, but when trying to use them effectively, the products to be frozen tasted strange or sweet, and in some cases, there were disagreements over the amount of food additives to be used. Some have.
また、冷凍魚介類の品質保持のためには、通常
グレーズ処理が行われている。グレーズ処理には
二通りの方法があり、は魚介類を凍結した後
に、その凍結品を水または２〜３％濃度のグレー
ズ溶液に瞬時浸漬して凍結品のまわりにグレーズ
液を凍結付着させる方法、は未凍結の魚介類に
粘度のある２〜３％濃度のグレーズ溶液を付着さ
せてから凍結させるか、または未凍結の魚介類を
箱に入れ、水または２〜３％濃度のグレーズ溶液
を箱に注いで凍結させる方法である。しかし、こ
れらの方法は凍結保管中の乾燥や油焼け等を防ぐ
ためには極めて効果があるが、解凍に関しては、
解凍速度・解凍経過等に大差なく、その作業性、
冷凍対象品の品質等を何等改善するものではな
い。 Furthermore, in order to maintain the quality of frozen seafood, glazing treatment is usually performed. There are two methods for glazing. After freezing the seafood, the frozen product is instantly immersed in water or a 2-3% concentration glaze solution to freeze and adhere the glaze around the frozen product. , apply a 2-3% viscous glaze solution to unfrozen seafood and then freeze it, or place unfrozen seafood in a box and cover with water or a 2-3% glaze solution. The method is to pour it into a box and freeze it. However, while these methods are extremely effective in preventing dryness and oil burns during frozen storage, when it comes to thawing,
There is no major difference in thawing speed, thawing progress, etc., and the workability
It does not improve the quality of the products to be frozen in any way.
本発明により製造した冷凍品は、冷凍庫から出
して室温に20〜60分間放置することにより、冷凍
ブロツクから冷凍対象品を個々に取り出すことが
できるようになる。この時点では、冷凍対象品及
びグレーズは凍結状態であるので、その日に使用
しないものは、そのまま冷凍庫に戻せば品質を低
下させることなく再保管することができ、次回に
も品質のよいものとして使用し得る。これに反し
て、従来の方法で、例えば10Kg仕立てで冷凍した
ものは、解凍して個々に取り出すのに２〜３時間
を要し、且つ、冷凍対象品はほぼ解凍された状態
となる。また、えびのように水氷の中に埋没して
凍結するものについて本発明を応用すれば、冷凍
庫から出して室温に10〜20分間放置することによ
り、そのブロツクを凍つた状態のまま割ることが
できる。さらに、本発明で製造した冷凍ブロツク
に水をかけるとか、流水中に放置すれば極めて短
時間に周辺の氷は溶け、個々の冷凍対象品に分け
られるので、後の解凍は急速に進行し終了する。
Frozen products produced according to the present invention can be taken out from the freezer and left at room temperature for 20 to 60 minutes, allowing individual products to be frozen to be taken out from the frozen block. At this point, the items to be frozen and the glaze are in a frozen state, so if you don't use them that day, you can put them back in the freezer and restorage them without deteriorating their quality, so they can be used next time as well. It is possible. On the other hand, for example, when frozen in 10 kg batches using the conventional method, it takes 2 to 3 hours to thaw and take out the individual items, and the frozen items are almost thawed. Furthermore, if the present invention is applied to items such as shrimp that are buried in water ice and frozen, it is possible to break the block in its frozen state by taking it out of the freezer and leaving it at room temperature for 10 to 20 minutes. can. Furthermore, if the frozen blocks manufactured by the present invention are sprinkled with water or left under running water, the surrounding ice will melt in a very short time and the frozen blocks will be separated into individual items to be frozen, so subsequent thawing will proceed rapidly and be completed. do.
以下、更に詳しく説明する。 This will be explained in more detail below.
本発明は、水、海水及びグレーズ溶液の群から
選ばれる液中に、澱粉を加水分解して得られる
DE（デキストローズ エクイバレント、dextrose
equivalent）30以下のものを、前記液の５％（重
量％、以下すべて同じ）相当分以上になるように
溶存させ、この溶液を冷凍対象品に付着させて凍
結することを特徴とする、冷凍品の製造方法であ
る。ここで、グレーズ溶液に澱粉分解物を溶存さ
せた溶液を調製するにあたつては、粉末状或いは
溶液状のグレーズ剤のなかに、予め、DE30以下
の澱粉分解物を添加して製剤にしておき、DE30
以下の澱粉分解物が５％以上含まれるような濃度
に水または海水で溶かして、グレーズ溶液の調製
と同時に前記澱粉分解物の溶存をはかつてもよ
い。 The present invention is obtained by hydrolyzing starch in a liquid selected from the group of water, seawater and glaze solution.
DE (Dextrose Equivalent, dextrose
(equivalent) 30 or less in an amount equivalent to 5% (wt%, the same applies hereafter) of the liquid, and this solution is applied to the product to be frozen and frozen. It is a method of manufacturing products. Here, when preparing a solution in which a starch decomposition product is dissolved in a glaze solution, a starch decomposition product with a DE of 30 or less is added in advance to a powdered or solution glaze to form a formulation. Ok, DE30
The following starch decomposition products may be dissolved in water or seawater to a concentration containing 5% or more, and the starch decomposition products may be dissolved at the same time as the glaze solution is prepared.
冷凍対象品にDE30以下の澱粉分解物を溶存さ
せた溶液を付着させることは、前述した、の
グレーズ処理法、より好ましくはの方法に準じ
て簡単にできるものである。具体的にその手段を
例示すれば、その１は、冷凍パンに冷凍対象品を
並べて、その上からDE30以下の澱粉分解物を５
％以上溶存させた溶液を撤布する方法である。こ
の撤布量は冷凍対象品に対して通常は２％以上で
あるが、効果のうえからは多い方がよく、好まし
くは５〜30％を撤布して冷凍対象品に十分付着さ
せる。その２としては、DE30以下の澱粉分解物
を５％以上溶存させた粘度の高い溶液（この溶液
は、粘度を高いものとするために、現実にはグレ
ーズ液をベースとしたものを使用する）のなかに
冷凍対象品を浸漬した後引き上げ、冷凍パンに詰
めるか、或いは、該グレーズ液を冷凍対象品に噴
霧して付着させてから、冷凍パンに詰めて凍結す
る方法である。その３は、えびの場合のように、
ろう引き紙箱中にえび等を並べて入れ、同箱中に
DE30以下の澱粉分解物を５％以上溶存させた溶
液を注入し、えびを埋没した形で凍結する方法で
ある。この場合の冷凍対象品に対する上記溶液の
添加量は100％以上となることが多い。 Applying a solution containing dissolved starch decomposition products with a DE30 or less to the product to be frozen can be easily done according to the above-mentioned glaze treatment method, more preferably according to the method described in (2). To give a concrete example of the method, the first method is to arrange the frozen bread on the frozen bread and pour 50% starch decomposition product with DE30 or less on top of it.
This is a method of removing the solution in which more than % of the total amount is dissolved. The amount of this removal is usually 2% or more of the product to be frozen, but in terms of effectiveness, it is better to have a larger amount, and preferably 5 to 30% is removed to ensure sufficient adhesion to the product to be frozen. The second option is a highly viscous solution in which 5% or more of starch decomposition products with DE30 or less are dissolved (in reality, this solution is based on a glaze liquid in order to have a high viscosity). In this method, the product to be frozen is immersed in the glaze, then taken out and packed into frozen bread, or the glaze is sprayed onto the product to be frozen, and then the product is packed into frozen bread and frozen. Thirdly, as in the case of shrimp,
Place shrimp, etc. in a row in a waxed paper box, and place them in the same box.
This method involves injecting a solution in which 5% or more of starch decomposition products with DE30 or less are dissolved, and freezing the shrimp while burying it. In this case, the amount of the solution added to the product to be frozen is often 100% or more.
次に澱粉分解物の使用濃度に言及する。凍結し
たものを解凍し易くするためには氷点降下をさせ
ることが必要であるが、このためには澱粉分解物
の濃度が高いほどその効果が現れる。この点から
種々試験をしたところ、少なくとも５％以下の濃
度では解凍を早める効果は期待できず、５％濃度
以上で効果が現れてきた。好ましくは７〜20％が
よく、20％以上でも効果の点で問題はないが、経
済性から難点が生じてくる。現在市販されている
グレーズ剤は、食品添加物、糖類、粘質物、アル
コール、無機または有機の塩類を種々組合わせた
ものであるが、その使用濃度は２〜３％である。
グレーズ剤の濃度を５％以上に高めると、冷凍対
象品に対して甘味や塩味等の異味を付与したり、
粘度が高くなつて処理に支障を来したりする。本
発明の特徴であるDE30以下の澱粉分解物は甘味
が少なく、且つ、溶解性も良いため５〜20％溶液
と濃度を上げても、甘味、粘度等の点で、冷凍対
象品に対し、また処理操作の上で、いずれも支障
を来すことは殆どない。DEについては、現在、
DE7位の低いものまで市販されているが、最も好
ましい範囲はDE12からDE22程度のものである。
DEが30より高くなると５％濃度以上の使用では
冷凍対象品に甘味を与えて不適当である。 Next, we will discuss the concentration of starch decomposition products used. In order to make it easier to thaw frozen food, it is necessary to lower the freezing point, and the higher the concentration of starch decomposition products, the more effective this is. From this point of view, various tests were conducted, and it was found that a concentration of at least 5% or less could not be expected to have the effect of accelerating thawing, but a concentration of 5% or more was effective. Preferably, it is 7 to 20%, and even if it is 20% or more, there will be no problem in terms of effectiveness, but there will be problems from an economic point of view. Glazing agents currently on the market are made of various combinations of food additives, sugars, mucilages, alcohols, and inorganic or organic salts, and the concentration used is 2 to 3%.
If the concentration of the glaze agent is increased to 5% or more, it may impart an off-taste such as sweetness or saltiness to the frozen product.
The viscosity increases and may cause problems in processing. The starch decomposition product with DE30 or less, which is a feature of the present invention, has little sweetness and good solubility, so even if the concentration is increased to 5 to 20% solution, it has a lower sweetness, viscosity, etc. than the product to be frozen. In addition, there is almost no problem in processing operations. Regarding DE, currently,
Although products as low as DE 7 are commercially available, the most preferred range is DE 12 to DE 22.
When the DE is higher than 30, it is inappropriate to use it at a concentration of 5% or higher as it imparts a sweet taste to the frozen product.
DE30以下の澱粉分解物に加えて、有機酸塩ま
たは無機塩を添加することは差支えないが、この
場合は冷凍対象品に有機酸塩または無機塩の嫌味
を付与する恐れが高く、使用濃度、添加量には当
然制限がでてくるし、味に影響のない濃度では効
果が殆ど期待できない。 There is no problem in adding organic acid salts or inorganic salts in addition to starch decomposition products with DE30 or less, but in this case, there is a high possibility that the organic acid salts or inorganic salts will impart a bad taste to the product to be frozen, and the concentration used, Naturally, there is a limit to the amount added, and if the concentration does not affect the taste, little effect can be expected.
上記のようにして製造した冷凍品は、冷凍庫か
ら出して室温に放置すると、短時間で解凍したり
或いは個々の冷凍対象品を容易に取り出すことが
できる。即ち、本発明による冷凍品には、凍結状
態にある高濃度の澱粉分解物の溶液が冷凍対象品
の周りに存在するため、解凍を始めて、通常、10
〜30分間の放置後には、冷凍対象品より先にこの
澱粉分解物の氷がゆるんで脆弱となり崩れ易くな
る。一方、冷凍対象品は、なお凍結状態の十分な
硬度を保つているため、個々に取り分けることが
できることとなる。また、えびのように、高濃度
の澱粉分解物の溶液中で凍結したものは、解凍を
始めて10〜30分後にはこれを二つとか四つとかに
割ることができる。この場合、えびが交叉しない
ように整えて並べて置けば、えびとえびの接触面
から剥がれるので、えびを傷つけることはない。
これらの時点では、冷凍対象品は勿論、澱粉分解
物を含む溶液も脆弱とは言え未だ凍結状態を保つ
ているため、直ちに使用しない部分は速やかに冷
凍庫に戻せば、歩留りの減少、品質の低下を来す
こともなく次回に使用することができる。一方、
取り分けた冷凍対象品は、そのまま放置したり、
水をかけたりして極く短時間で完全解凍ができ
る。以上の如く、本発明によつて製造された冷凍
品は、極めて使い易く、便利でしかも無駄の生じ
ない冷凍品と言うことができる。 When the frozen products produced as described above are taken out of the freezer and left at room temperature, they can be thawed in a short time or the individual products to be frozen can be easily taken out. That is, in the frozen product according to the present invention, since a solution of a highly concentrated starch decomposition product in a frozen state exists around the frozen product, it usually takes about 10 minutes after thawing.
After being left for ~30 minutes, the starch decomposition product loosens and becomes brittle and easily crumbles before the frozen product. On the other hand, since the items to be frozen still maintain sufficient hardness in the frozen state, they can be separated into individual items. Additionally, shrimp, which are frozen in a solution of highly concentrated starch decomposition products, can be cut into two or four pieces 10 to 30 minutes after thawing. In this case, if you arrange the shrimp so that they do not cross each other and place them side by side, the shrimp will peel off from the contact surface and will not damage the shrimp.
At these times, not only the product to be frozen, but also the solution containing the starch decomposition product, although fragile, is still frozen, so if you return the parts that are not going to be used immediately to the freezer, you can prevent a decrease in yield and quality. You can use it next time without any problems. on the other hand,
The items to be frozen that have been set aside may be left as they are, or
You can completely thaw it in a very short time by pouring water on it. As described above, the frozen products produced according to the present invention can be said to be extremely easy to use, convenient, and waste-free frozen products.
以下に実施例を挙げて説明をする。 Examples will be given below for explanation.
実施例 １
市販の粉末グレーズ剤15ｇを秤取し、これを水
485ｇに溶かして３％グレーズ液を作り、このな
かにDE30の澱粉分解物30ｇを加えて（グレーズ
液に対する澱粉分解物の量比5.7％となる）溶解
する。冷凍パンに赤魚を10Kg並べ、この上から該
DE30の澱粉分解物含有液を撤布し、このものを
凍結、脱パン、包装後、冷凍保管をした。これを
冷凍庫から出し裸にして解凍したところ、40分後
には個々の赤魚を損傷なく取り出すことができ
た。この赤魚を焼いて試食したところ、甘味等の
異味は感じなかつた。Example 1 Weigh out 15g of a commercially available powder glaze and add it to water.
Dissolve in 485 g to make a 3% glaze solution, add 30 g of starch decomposition product of DE30 to this solution (the amount ratio of starch decomposition product to glaze solution is 5.7%), and dissolve. Arrange 10 kg of red fish on frozen bread and sprinkle the corresponding pieces on top.
The DE30 starch decomposition product-containing solution was removed, and this product was frozen, depanned, packaged, and stored frozen. When I took it out of the freezer, stripped it, and thawed it, I was able to take out the individual red fish without any damage after 40 minutes. When I grilled this red fish and tried it, I did not notice any strange tastes such as sweetness.
実施例 ２
ろう引き紙箱に、無頭えび44尾を２段に並べ、
これにDE12の澱粉分解物50ｇを水500ｇに溶かし
（澱粉分解物の量比9.1％）たものを注入し、えび
を該液中に埋没させて凍結した。これを冷凍庫か
ら出し裸にして10分間放置した後、該ブロツクを
調理台の角で軽く叩いたところ二つに割れた。片
方はそのまま冷凍庫に戻し、一方を直ちに解凍し
たところ、20分後には個々のえびを傷つけること
なく取り出すことができた。このえびを加熱して
食したところ、甘味等の異味は感じなかつた。Example 2 44 headless shrimp were arranged in two rows in a waxed paper box.
A solution of 50 g of starch decomposition product of DE12 dissolved in 500 g of water (9.1% of starch decomposition product) was poured into the solution, and the shrimp were immersed in the solution and frozen. After taking the block out of the freezer and leaving it naked for 10 minutes, I tapped the block with the corner of the countertop and it broke into two pieces. When I put one back in the freezer and immediately thawed the other, I was able to take out the shrimp without damaging the individual shrimp after 20 minutes. When I heated and ate this shrimp, I did not notice any strange taste such as sweetness.
実施例 ３
ソルビツト７ｇ、ブドー糖７ｇ、グアガム３
ｇ、DE22の澱粉分解物83ｇを混合したグレーズ
剤の100ｇを900ｇの海水で溶解して、澱粉分解物
を溶存せしめた10％グレーズ溶液を作つた（澱粉
分解物の量比8.3％）。冷凍パンにイカ10Kgを並
べ、この上から前記グレーズ溶液１Kgを撤布し、
このものを凍結、脱パン、包装後、冷凍保管をし
た。これを裸にして解凍したところ、30分後には
イカを個々に分けて取り出すことができた。この
イカを生で食べたところ、甘味等の異味は感じな
かつた。Example 3 sorbitol 7g, glucose 7g, guar gum 3
100 g of a glaze mixed with 83 g of starch decomposition product of DE22 was dissolved in 900 g of seawater to make a 10% glaze solution in which the starch decomposition product was dissolved (the amount ratio of starch decomposition product was 8.3%). Arrange 10 kg of squid on frozen bread, remove 1 kg of the glaze solution from above,
This product was frozen, depanned, packaged, and stored frozen. When I stripped the squid and thawed it, I was able to separate the squid into individual pieces and take them out after 30 minutes. When I ate this squid raw, I didn't notice any strange tastes such as sweetness.
従来技術によりブロツク状に凍結した冷凍品
は、使用に当たつて解凍しなくてはならないが、
この解凍には意外に長時間を要する。この点が、
冷凍品の取り扱い並びにその品質の低下の両面か
ら見て欠点となつていた。また、同技術では、凍
結品の一部を使うつもりでも、その全部を解凍し
なくては必要とする一部をも取り出すことができ
ず、過剰に解凍した部分の品質劣化は必然のもの
であつた。
Frozen products frozen in blocks using conventional technology must be thawed before use.
This thawing process takes a surprisingly long time. This point is
This has been a drawback from both the handling of frozen products and the deterioration of their quality. In addition, with this technology, even if you intend to use a part of the frozen product, you cannot take out the part you need unless you thaw it all, and quality deterioration is inevitable in the part that is thawed excessively. It was hot.
本発明によれば、ブロツク状に凍結した冷凍品
から、短時間の解凍で個々の冷凍対象品を取り出
すことができ、また、完全解凍をするにも従来技
術による冷凍品に比べ極めて短時間で完了するた
め、非常に取り扱い易く使い易い且つ冷凍対象品
に異味を与えない冷凍品を作ることができた。 According to the present invention, it is possible to take out individual frozen products from frozen products frozen in the form of blocks in a short time, and it is also possible to completely thaw them in an extremely short time compared to frozen products made using conventional technology. As a result, it was possible to produce a frozen product that was extremely easy to handle and use, and did not impart any off-taste to the frozen product.
また、短時間で必要なだけの冷凍対象品を取り
分けることができ、且つ、その時点では未だ凍結
状態であるためドリツプも生じない。それ故、使
用しない部分は直ちに冷凍庫に戻せば、品質を悪
くすることもなく、無駄なく製品を使い切ること
ができる。 Further, the necessary amount of frozen items can be separated out in a short time, and since the items are still frozen at that point, no dripping occurs. Therefore, if you immediately return the unused portion to the freezer, the product will not deteriorate in quality and you can use up the product without wasting it.
従つて、業務用、家庭用何れの用途に於いて
も、作業性、使い易さ、品質劣化防止、完全利用
の上からその利点は多く、本発明は冷凍品の付加
価値を高め、産業上の効果は著しいものがある。 Therefore, whether for commercial or domestic use, it has many advantages in terms of workability, ease of use, prevention of quality deterioration, and complete utilization, and the present invention increases the added value of frozen products and improves industrial The effect is remarkable.
特に、DE30以下の澱粉分解物を溶存させたグ
レーズ液を使用する本発明の実施態様は、上記効
果の他に、冷凍対象品の冷凍保管中における乾燥
や油焼け等の防止効果をも発揮するため、実用価
値の高いものである。 In particular, embodiments of the present invention that use a glaze solution in which starch decomposition products with DE30 or less are dissolved have the effect of preventing dryness, oil burn, etc. during frozen storage of products to be frozen, in addition to the above-mentioned effects. Therefore, it has high practical value.
Claims (1)
中に、澱粉を分解して得られる加水分解物のうち
DE30以下のものを、前記液の５重量％相当分以
上となるように溶存させ、この溶液を冷凍対象品
に付着させて凍結することを特徴とする、解凍し
易い冷凍品の製造方法。1 Among the hydrolysates obtained by decomposing starch in a liquid selected from the group of water, seawater and glaze liquid
A method for producing frozen products that are easy to thaw, characterized by dissolving a substance with a DE of 30 or less in an amount equivalent to 5% by weight or more of the liquid, and freezing the product by adhering this solution to the product to be frozen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17331285A JPS6236139A (en) | 1985-08-08 | 1985-08-08 | Production of frozen food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17331285A JPS6236139A (en) | 1985-08-08 | 1985-08-08 | Production of frozen food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6236139A JPS6236139A (en) | 1987-02-17 |
| JPS632572B2 true JPS632572B2 (en) | 1988-01-19 |
Family
ID=15958109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17331285A Granted JPS6236139A (en) | 1985-08-08 | 1985-08-08 | Production of frozen food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6236139A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0423429U (en) * | 1990-06-21 | 1992-02-26 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MY107376A (en) * | 1989-08-10 | 1995-11-30 | Mars Inc | Composition and method for improving adherence of fat- based coatings to frozen fat-based confections. |
| JP2556839Y2 (en) * | 1993-02-05 | 1997-12-08 | 昭和アルミニウム株式会社 | Assembled buildings such as approaches |
| JP4652293B2 (en) * | 2006-08-01 | 2011-03-16 | 伊那食品工業株式会社 | Frozen food drip inhibitor and frozen food coated with same |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5942839A (en) * | 1982-09-01 | 1984-03-09 | Chiba Seifun Kk | Covering agent for brine freezing treatment |
| JPS59175847A (en) * | 1983-03-26 | 1984-10-04 | Chiba Seifun Kk | Ice glaze agent |
-
1985
- 1985-08-08 JP JP17331285A patent/JPS6236139A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5942839A (en) * | 1982-09-01 | 1984-03-09 | Chiba Seifun Kk | Covering agent for brine freezing treatment |
| JPS59175847A (en) * | 1983-03-26 | 1984-10-04 | Chiba Seifun Kk | Ice glaze agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0423429U (en) * | 1990-06-21 | 1992-02-26 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6236139A (en) | 1987-02-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhou et al. | Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage | |
| CA2029086C (en) | Coating method | |
| RU2287287C2 (en) | Frozen confectionary product, compound frozen confectionary product and method for its implementation (variants) | |
| US20160050945A1 (en) | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process | |
| US4396636A (en) | Method for producing frozen-food | |
| CN107593870A (en) | One kind freezing half-shell mussel quality support method and its application | |
| WO2002019843A1 (en) | Composite shrimp product and method for the manufacture thereof | |
| CN104255901B (en) | A kind of method for protecting swimming crab shell | |
| JPS632572B2 (en) | ||
| CN106615024A (en) | Method for freeze drying of aquatic products and antifreezing agent | |
| CN105875796B (en) | Frozen skipjack fish block quality improver and preparation method and application thereof | |
| US5576046A (en) | Method of treating fresh fruit | |
| CN114651862B (en) | Composite antifreeze agent and application thereof | |
| EP2922408B1 (en) | A frozen confection and a process for the manufacture of a frozen confection | |
| JPS609769B2 (en) | ice glaze | |
| US2151967A (en) | Flesh foods and the preservation thereof | |
| US2317397A (en) | Process of conditioning foods | |
| JP2006304789A (en) | Method for producing crab meat | |
| JPS609768B2 (en) | ice glaze | |
| US1681009A (en) | Process of refrigerating and preserving comestibles | |
| JPS6221486B2 (en) | ||
| JP2670752B2 (en) | Method for producing bound herring egg aggregate | |
| JPS5922508B2 (en) | How to freeze food | |
| RU2059376C1 (en) | Method for preparing canned fish in jelly | |
| JP2003235515A (en) | Method for producing freeze-dried roasted pork fillet |