WO2003003861A1 - Procedes permettant de congeler et de decongeler des aliments, procede de congelation, de decongelation et de cuisson d'aliments, dispositifs permettant de congeler et de decongeler des aliments, dispositif de congelation, de decongelation et de cuisson d'aliments et aliments congeles - Google Patents

Procedes permettant de congeler et de decongeler des aliments, procede de congelation, de decongelation et de cuisson d'aliments, dispositifs permettant de congeler et de decongeler des aliments, dispositif de congelation, de decongelation et de cuisson d'aliments et aliments congeles Download PDF

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Publication number
WO2003003861A1
WO2003003861A1 PCT/JP2002/005717 JP0205717W WO03003861A1 WO 2003003861 A1 WO2003003861 A1 WO 2003003861A1 JP 0205717 W JP0205717 W JP 0205717W WO 03003861 A1 WO03003861 A1 WO 03003861A1
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WO
WIPO (PCT)
Prior art keywords
food
freezing
thawing
enzyme
browning
Prior art date
Application number
PCT/JP2002/005717
Other languages
English (en)
Japanese (ja)
Inventor
Tomoko Tani
Hajime Oyabu
Toshiko Yasunobu
Mai Hashino
Masatoshi Inatani
Original Assignee
Matsushita Electric Industrial Co., Ltd.
Matsushita Refrigeration Company
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Matsushita Electric Industrial Co., Ltd., Matsushita Refrigeration Company filed Critical Matsushita Electric Industrial Co., Ltd.
Priority to KR10-2003-7003154A priority Critical patent/KR20030032004A/ko
Priority to US10/362,842 priority patent/US20040028786A1/en
Publication of WO2003003861A1 publication Critical patent/WO2003003861A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0441—Treatment other than blanching preparatory to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
    • F25D17/04—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection
    • F25D17/06—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection by forced circulation
    • F25D17/062—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection by forced circulation in household refrigerators
    • F25D17/065—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection by forced circulation in household refrigerators with compartments at different temperatures
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D23/00—General constructional features
    • F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/06—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation
    • F25D2317/061—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation through special compartments
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
    • F25D2317/06—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation
    • F25D2317/065—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation characterised by the air return
    • F25D2317/0653—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass with forced air circulation characterised by the air return through the mullion

Definitions

  • the present invention relates to a food thawing method for preventing discoloration of food when the food is thawed, or further, is frozen and thawed for cooking, and an apparatus thereof.
  • JP-A-4-73583 As a conventional technique which uses a refrigerator as a cooking apparatus instead of preparing the preparation, there is JP-A-4-73583. After the food is frozen for a certain period of time, it is immersed in a seasoning liquid to raise the temperature of the food, to promote the penetration of the seasoning liquid, and to make pickles. The configuration of this cooking device will be described with reference to FIG.
  • reference numeral 15 denotes a low-temperature cooking device for a freezer-refrigerator configured by partitioning a freezer compartment 16 and a refrigerator compartment 17 by partition walls. 1 8 on the outer circumference This is a low-temperature control room having a heat insulating material 19 and a door 20 which can be opened and closed at a front opening.
  • Reference numeral 6 denotes a cooling means comprising a cooler 24 which pressurizes the refrigerant by the compressor 21 and vaporizes the refrigerant liquefied by the condenser 22 at a stretch by the expansion valve 23.
  • the cool air cooled by the cooling means 6 is forcibly ventilated, and the cool air is sent to the low-temperature cooking chamber 18 via the air passage 7.
  • Reference numeral 8 denotes a temperature control means such as a damper thermostat, which is provided in the air passage 7 so as to maintain the low-temperature cooking chamber 18 at an appropriate temperature.
  • the cooking chamber 18 is provided with a heating means 2 including an upper heater 26 and a lower heater 27.
  • Reference numeral 27 denotes a control panel for setting the temperature and time in the low-temperature control room 28 in accordance with the foodstuffs 29 in the low-temperature cooking room 28. Appropriate temperature management is performed according to the conditions.
  • the user puts the foodstuff 29 into the low-temperature cooking chamber 18 and makes settings according to the foodstuff 29 using the control panel 27, so that the cool air cooled by the cooling means 6 is blown by the blowing means.
  • the food 29 is circulated into the low-temperature cooking chamber 18 to freeze the food 29 for a certain period of time according to the setting, and then the food 29 is heated by the heating means 2 of the upper and lower heaters 26, 27.
  • the heating means 2 of the upper and lower heaters 26, 27 Without the addition of salt, sedimentation of the cytoplasm occurs in the cell tissue of the food, and the seasoning material penetrates, reducing the saltiness of the pickles and shortening the pickling time.
  • the conventional cooking apparatus is as described above.
  • the food having a cell wall such as a vegetable
  • the food having a cell wall is broken due to an increase in the volume of water in the tissue during freezing.
  • water is drained from the destroyed cell wall to the same state as pickles. For example, if potatoes are used as food, the potato surface will turn brown significantly if it is frozen and then thawed.
  • the present invention solves the above-mentioned conventional problems, and provides a food freezing method, a food thawing method, a food freezing device, a food thawing device, and the like, which can prevent the browning of frozen food and thaw it.
  • a further object of the present invention is to provide a freeze-thaw cooking method using the above-described food freezing method, food thaw method and the like, and an apparatus therefor.
  • a first invention (corresponding to claim 1) is a food freezing method for freezing food
  • a food freezing method in which an enzyme for browning the food is deactivated in the food before the freezing and during or during the freezing.
  • the state in which the enzyme is inactivated is realized by raising the temperature of the food to an enzyme inactivation temperature at which the enzyme that browns the food is inactivated.
  • the first c also a food freezing method of the present invention for a third of the present invention (corresponding to claim 3)
  • the enzyme is Chiroshina Ze, poly phenol O carboxymethyl synthetase, or all of Fueno one / Reokishitaze Is the first or second method of freezing a food according to the present invention, including a part thereof.
  • a fourth invention is the food freezing method according to the second invention, wherein the enzyme inactivation temperature is 80 ° C. or higher.
  • a fifth invention is the food freezing method according to any one of the first to fourth inventions, wherein the food is infiltrated into a seasoning before freezing.
  • a sixth invention is a food thawing method for thawing frozen food, wherein:
  • the predetermined amount is a food thawing method in which an enzyme for browning the food using the oxygen as a catalyst is a minimum amount required for browning the food.
  • a seventh invention is the food thawing method according to the sixth invention, wherein the atmosphere is realized by the presence of an inert gas.
  • An eighth invention (corresponding to claim 8) is a freeze-thaw cooking method comprising a step of thawing food frozen by at least the food freezing method of any of the first to fifth inventions. is there.
  • the ninth invention (corresponding to claim 9) is a freeze-thaw cooking method comprising a step of thawing frozen food at least by the food thawing method of the sixth or seventh invention.
  • a tenth invention (corresponding to claim 10) is the freeze-thaw-thaw cooking method according to the eighth or ninth invention, wherein the freezing and the thawing are repeated at least once or more. .
  • the eleventh invention (corresponding to claim 11) includes a freezing means for freezing a food,
  • a twelfth invention (corresponding to claim 12) includes a freezing means for freezing a food
  • -A food freezing apparatus provided with an enzyme inactivating means for inactivating the enzyme for browning the food in the food before and / or during the freezing operation of the freezing means.
  • the enzyme inactivating means reduces the temperature of the food and the enzyme for browning the food before the freezing means performs the freezing operation.
  • a twelfth aspect of the present invention is a food freezing apparatus for raising the temperature of an active enzyme to a deactivation temperature.
  • the enzyme is preferably one of the eleventh to thirteenth containing all or a part of tyrosinase, polypheno / reoxidase, and phenenolexoxidase. It is any one of the food freezing apparatuses of the present invention.
  • a fifteenth invention is the food freezing apparatus according to the thirteenth invention, wherein the enzyme inactivation temperature is 80 ° C. or higher.
  • a sixteenth invention (corresponding to claim 16) is a storage chamber for storing frozen food, a degassing means for degassing the storage chamber, and a thaw for thawing the frozen food.
  • a food thawing apparatus comprising:
  • the deaeration means maintains an atmosphere around the food at least during a time when the thawing is performed, such that oxygen is less than a predetermined amount.
  • An enzyme for browning is a food thawing apparatus which is a minimum amount required for browning the food.
  • a seventeenth invention (corresponding to claim 17) comprises an inert gas introduction means for introducing an inert gas into the storage chamber, A food defrosting apparatus according to a sixteenth aspect of the present invention, wherein the atmosphere is realized by the presence of the inert gas.
  • the eighteenth invention is a food freezing apparatus according to any one of the first to fifteenth inventions, wherein the food before the freezing is performed is a seasoning.
  • a freeze-thaw cooking device comprising a wetting means for infiltrating.
  • a nineteenth invention is a food thawing apparatus according to the sixteenth or seventeenth invention,
  • a freeze-thaw cooking device comprising: a wetting means for infiltrating the foodstuff into the seasoning before the freezing is performed.
  • a twenty-first invention (corresponding to claim 20) is a frozen food obtained by freezing a food
  • the food is a frozen food in an enzyme inactivated state in which an enzyme for browning the food is inactivated.
  • the enzyme-inactivated state is that an enzyme that browns the food in the food before and / or during the freezing.
  • a twenty-fourth frozen food according to the present invention which is realized by being heated to an inactivating enzyme inactivating temperature.
  • a twenty-second invention is the food freezing method according to the first invention, wherein the temperature of the food is changed to a state in which an enzyme for browning the food is inactivated.
  • This is a program for causing a computer to execute all or a part of the process of performing the above.
  • the atmosphere around the food is reduced by oxygen It is a program that causes a computer to execute all or part of the process of keeping the state lower than the fixed amount.
  • the temperature of the food is changed to a state in which an enzyme that browns the food is inactivated. This is a medium carrying a program for causing a computer to execute all or a part of the step of performing the above, and is a medium that can be processed by the computer.
  • a twenty-fifth aspect of the present invention is the food thawing method of the sixth aspect, wherein the atmosphere around the food is changed at least during the thawing.
  • the present invention as described above comprises, as one example, a cooking chamber capable of storing food, cooling means for freezing the food, heating means for thawing, and temperature control means for controlling the temperature in the cooking chamber,
  • a freeze-thaw cooker provided with a container for sealing food in the cooking chamber, a degassing unit connected to the container for sucking gas around the food, and a gas suction unit for replacing gas with an inert gas.
  • Another example of the present invention is a freeze-thaw cooker having a configuration using microwaves as heating means.
  • another example of the present invention is a freeze-thaw cooking method in which two steps of a freezing step of freezing the food and a thawing step of thawing the food after the freezing step are repeated at least once or more, And a step of heating to the inactivation temperature of an enzyme involved in discoloration of food.
  • Another example of the present invention is a method for freezing and thawing cooking, comprising a step of heating the food to an edible temperature after the freezing step.
  • Another example of the present invention is a freeze-thaw cooking method in which the microwave output is switched during the heating process of the freeze-thaw cooking.
  • a food surrounding is provided during or before the freezing step.
  • This is a freeze-thaw cooking method to which a degassing step for removing gas is added.
  • Another example of the present invention is a method for freezing and thawing cooking, in which a gas replacement step for replacing gas around food with an inert gas is added during or before the freezing step.
  • FIG. 1 is a configuration diagram of a freeze-thaw cooker according to Embodiment 1 of the present invention.
  • FIG. 2 is a flow sheet diagram of a cooking step of the freeze-thaw cooker according to Embodiment 1 of the present invention.
  • FIG. 3 is a flow sheet diagram of a cooking process of the freeze-thaw cooker according to Embodiment 1 of the present invention.
  • FIG. 4 is a flow sheet diagram of a second example of the cooking process of the freeze-thaw cooking device according to Embodiment 1 of the present invention.
  • FIG. 5 is a configuration diagram of a storage container with a deaeration function of a freeze-thaw cooker according to Embodiment 2 of the present invention.
  • FIG. 6 is a flow sheet diagram of a cooking process of the freeze-thaw cooker according to Embodiment 2 of the present invention.
  • FIG. 7 is a configuration diagram of a storage container with a gas injection function of a freeze-thaw cooker according to Embodiment 3 of the present invention.
  • FIG. 8 is a flow sheet diagram of a cooking step of the freeze-thaw cooker according to Embodiment 3 of the present invention.
  • FIG. 9 is a configuration diagram of a conventional low-temperature cooking device. (Explanation of code) 2 Heating means
  • cooling air in a refrigerator can be used as a means for cooling food.
  • heater heating or microwave heating can be used as the heating means. All of these means are conventionally used means, and a technical description thereof will be omitted in this specification.
  • FIG. 1 is a configuration diagram of a freeze-thaw cooker according to Embodiment 1 of the present invention.
  • FIG. 2 is a flow sheet diagram of the cooking process of the freeze-thaw cooker.
  • a cooking room 1 is composed of a compartment in which the inside of a refrigerator is partitioned by a heat insulating material, and includes a heating means 2 and a storage container 3.
  • the heating means 2 is a means for heating the food material in the storage container 3, and is composed of, for example, a magnetron heater that outputs microwaves.
  • the heating time is calculated and operated by the microcomputer 5 based on the detection signal of the weight sensor 4 installed at the lower part of the container 3.
  • Numeral 6 is a cooling means for sending cool air to each section in the refrigerator, and includes a compressor for pressurizing the refrigerant, a condenser for liquefying the refrigerant, an expansion valve for vaporizing the liquefied refrigerant at a stretch, and a cooler for cooling by vaporization.
  • the cool air from the cooling means 6 is sent to the preparation room 1 via the air passage 7.
  • a temperature control means 8 is provided at the entrance from the ventilation path 7 to the cooking chamber 1.
  • the temperature control means 8 is realized by, for example, a damper thermostat or the like, and operates so as to maintain a proper temperature in the cooking chamber based on a signal from a temperature sensor 9 provided in the cooking chamber 1.
  • the weight sensor 4 detects the weight of the storage container 3 and the potato, and a signal is sent to the microcomputer 5 (S201). According to the weight of the food stored in the cooking chamber 1, a time for the temperature of the food to reach the enzyme inactivation temperature described later is preset and input to the microcomputer 5. The microcomputer 5 calculates the heating time based on the transmitted signal (S203), and the heating means 2 is activated (S204). On the other hand, while the heating means is operating, the temperature control means 8 operates so as to shut off the cooking chamber and the ventilation path so that the cool air generated by the cooling means 6 does not enter the cooking chamber 1 (S 2 0 2).
  • the weight sensor 4 detects the weight of the storage container 3 and the heated potato, and sends a signal to the microcomputer 5 (S208).
  • the microcomputer 5 calculates the freezing time based on the transmitted signal (S 209), and the temperature control means 8 performs the cooking so that the cool air generated by the cooling means 6 is introduced into the cooking chamber 1. An operation is performed so as to connect the chamber 1 with the air passage 7 (S206). Thereby, the cooking chamber 1 is cooled.
  • the temperature sensor 9 detects the temperature in the cooking chamber 1 (S207), and based on this, the temperature control means 8 sends the cooling air from the air passage 7 to the cooling means 6 until the temperature in the cooking chamber reaches -5 ° C. Is introduced. After the temperature reaches 5 ° C, leave it for a certain period of time, then store it in a 0 ° C atmosphere until cooking.
  • the cooking chamber 1 is controlled to maintain a temperature of 5 ° C. for a time set according to the type and weight of the food.
  • the operation of S208 may be omitted, and the microcomputer 5 may use the weight data detected in S201 as it is.
  • the weight sensor 4 detects the weight of the storage container 3 and the frozen potato, and sends a signal to the microcomputer 5 (S211).
  • the time required for heating the food is set in advance in the microcomputer 5 according to the weight of the food stored in the cooking chamber 1.
  • the microcomputer 5 calculates the heating time based on the transmitted signal (S212), and the heating means 2 is activated (S214).
  • the temperature control means 8 shuts off the space between the cooking chamber 1 and the air passage 7 so that the cool air generated by the cooling means 6 does not enter the cooking chamber 1. (S210).
  • the heating means 2 stops operating and the thawing is completed.
  • the operation of S211 may be omitted, and the microcomputer 5 may use the weight data detected in S201 as it is.
  • the potato when the potato is frozen in the freezing step, water in the cell tissue becomes ice, and the cell wall is deformed or cracked due to volume expansion. Furthermore, in the thawing process, the ice inside the cells then turns into water and flows out of cracks in the cell walls. The seasoning permeates into the cells of the potato so as to replace the effluent.
  • enzymes such as tyrosinase are deactivated in the heating step.
  • the air can be shut off by completely immersing the potato in the seasoning solution; otherwise, before the freezing process of freeze-thaw cooking Heat to deactivate the enzyme.
  • heat so that the product temperature is at least 80 ° C.
  • Pickles that are eaten without heating and show browning include pickled mustard, pickled cabbage, and pickled cucumber.
  • salt is added to drain the water in the food, but in freeze-thaw cooking, the water in the food is frozen by using the cell rupture due to the volume expansion of the ice when the water is frozen. Because the outflow, salt can be added without salting can be made.
  • freezing and thawing cooking makes it easier for components inside the cells to flow out. Oxidative degradation of chlorophyll by active enzymes, which occurs due to the presence of oxygen and light, promotes browning.
  • the enzymes include tyrosinase, polyphenol oxidase, and phenol oxidase.
  • the food contains all or a part of these. In this case, it can be understood that browning of food can be prevented by setting the enzyme deactivation temperature to 80 ° C or more.
  • the container is made of a material that transmits microwaves and has resistance to temperature.
  • a material that transmits microwaves and has resistance to temperature For example, polypropylene having a temperature resistance of 120 ° C. to 110 ° C. can be used.
  • a heater is used for heating means 2, use a material with good thermal conductivity, such as aluminum, to speed up the transfer of heat to food.
  • the freezing step and the thawing step are performed once each.
  • the freezing step and the thawing step may be performed one or more times.
  • the temperature of the atmosphere of the potato may be changed each time the freezing step and the thawing step are repeated.
  • the present invention also provides a method of preliminarily preserving food that is thawed by other methods using a microwave oven, an oven, or other external means, regardless of the freeze-thaw cooker of the first embodiment.
  • the above-described heating step may be implemented as a food freezing method or a food freezing apparatus, in which the enzyme contained therein is inactivated and then frozen.
  • the A seasoning may not be used.
  • the present invention relates to a frozen food obtained by freezing a food, wherein, for example, the enzyme contained therein is in an inactivated state in which an enzyme for browning the food is inactivated by the heating step. It may be realized as frozen food.
  • the enzyme inactivated state for the food is realized by heating the food, but the present invention realizes the enzyme inactivated state for the food by another method. It may be.
  • FIG. 3 is a flow chart of a cooking process, which is a further operation of the freeze-thaw cooking device according to the first embodiment of the present invention.
  • the heating process is performed after the thawing process of the operation of the freeze-thaw cooking device according to the first embodiment of the present invention. Is what you do. Hereinafter, this point will be described with reference to the drawings.
  • the frozen and thawed food may be eaten raw or cooked normally. In the latter case, it may be boiled or grilled.
  • a heating step using a heating means is added after the thawing step as shown in the flow sheet in Fig. 3.
  • the time required for the temperature of the food to reach 0 ° C by the heating means 2 is set according to the type and amount of the food. Then, when the thawing process set time has elapsed, the temperature control means 8 is closed, the heating means is operated, and the heating process proceeds.
  • the heating time is calculated based on the detection data of the weight sensor 4, and the heating end time is determined.
  • the temperature is maintained at 5 ° C. by the temperature control means 8 until the food is taken out, and can be stored in a normal refrigerator.
  • the menus used in such a cooking process include meat and chicken, boiled chikuzen, boiled beans, and boiled fish. In these menus, microwaves are applied to heating means 2 If used, heating can be done in a short time in a small amount. In addition, even if the cooking time is short and there is only a small amount of broth, the seasoning liquid penetrates inside the food by freezing and thawing, so that a simmered dish with good taste can be made. In addition, by incorporating a heating step, it is possible to eliminate the cumbersome operation of transferring cooked food to a pan and performing cooking.
  • FIG. 4 is a flow sheet of a second example of the cooking process, which is another example of the further operation of the freeze-thaw cooker according to the first embodiment of the present invention.
  • Microwave heating is used for the thawing step and the heating step of the operation of the freeze-thaw cooking device according to the first embodiment of the present invention, and a method of controlling the microwave will be described.
  • the microwave input power to the food during the thawing process should be around 200 W.
  • the food in the thawing process is in a frozen state and easily penetrates even when irradiated with microwaves, and the food itself is hard to warm.
  • microwave absorption in that part improves, causing uneven heating. This phenomenon becomes more conspicuous as the power of the irradiated microwave increases. Therefore, a microwave of about 200 W is irradiated until the food is melted.
  • the process proceeds to the heating step, in which the microwave power is switched to around 500 W to heat.
  • the switching of microwave power is based on the ability to pre-set the thawing time into the microcomputer based on the type and weight of the food, and the change in shape from the time the food is frozen to the time it is thawed. For example, liquids containing broth form liquid as they are thawed from the frozen state. Vibration when liquid is generated is detected by the weight sensor, and microwave power is switched. If there is no broth, the vibration of the water flowing out of the vegetables at the time of thawing is also detected by a weight sensor, and microwave power is controlled.
  • microwaves can be used to freeze and thaw food. By switching the output and performing heating, the freeze-thaw cooking can be performed well, while suppressing the uneven heating of the microphone mouth wave.
  • the freeze-thaw cooker according to the second embodiment of the present invention is basically the same as the first embodiment, except that it has a function of degassing the air in storage container 3.
  • FIG. 5 is a configuration diagram of a storage container with a deaeration function in a freeze-thaw cooker according to Embodiment 2 of the present invention
  • FIG. 6 is a flow sheet diagram of a cooking process of the freeze-thaw cooker.
  • the storage container 50 with a degassing function is a means having deaeration means 10 provided in contact with the storage container 3, and the deaeration means 10 is provided with a suction pump 11 It is built in and has an exhaust port 13.
  • the tube 12 of the suction pump 11 is made of, for example, a rubber tube and is connected to the storage container 3 so that the suction pump 11 communicates with the inside of the storage container 3.
  • the operation of the freeze-thaw cooking device according to the second embodiment of the present invention having such a configuration will be described, and thereby, one embodiment of the food freezing method and the freeze-thaw cooking method of the present invention will be described. I do. However, parts that are the same as those in Embodiment 1 are omitted, and differences are mainly described.
  • the operation of the freeze-thaw cooking device according to the present embodiment is as follows. Perform the degassing process using the container 50 c The degassing process starts with the operation of the suction pump 11, whereby the air in the storage container 3 is sucked and discharged into the cooking chamber from the exhaust port 13. . The operation of the suction pump 11 stops when the displacement becomes equal to or less than a certain displacement. The displacement is detected by connecting a flow meter to tube 12.
  • the freezing and thawing processes after the degassing process are the same as in the first embodiment described above.
  • browning of food is caused by enzymes and oxygen contained in air around food.
  • air around food is degassed. This ensures that less oxygen remains than is needed for browning food. Therefore, since the amount of oxygen in the storage container 3 is smaller than the amount of oxygen required for browning, even when the thawing process starts, the browning reaction of the food does not occur, and the browning of foods such as potatoes and vegetables is prevented. can do.
  • the degassing process is carried out in an atmosphere in which the amount of enzymes contained in the food is less than the minimum amount required for browning at least until the time when the thawed food starts browning. Therefore, a part of the deaeration step may be performed in parallel with the freezing step.
  • the operation has been described as being performed from the three steps of the degassing step, the freezing step, and the thawing step, but the heating of the first embodiment is performed between the degassing step and the freezing step.
  • a step may be added.
  • the food material in the storage container 3 is heated to the enzyme inactivation temperature in a degassed state, and the effect of preventing browning can be further improved.
  • a change in the atmospheric pressure in the storage container 3 may be detected using a pressure gauge or the like, in addition to the detection of the displacement.
  • the residual oxygen amount may be directly detected using a sensor.
  • FIG. 7 is a configuration diagram of a storage container with a gas injection function in the freeze-thaw cooker according to Embodiment 3 of the present invention
  • FIG. 8 is a flow sheet diagram of a cooking process of the freeze-thaw cooker.
  • the gas injection means 14 injects an inert gas into the storage container 3
  • the gas injection means 14 is configured to set a cartridge type can that is detachable from the deaeration means 10 main body.
  • Examples of the inert gas include nitrogen.
  • the operation of the freeze-thaw cooker according to the present embodiment having such a configuration includes, as shown in FIG. 8, a deaeration step, a freezing step, and a defrosting step in the operation of the second embodiment.
  • a gas injection step using a storage container 70 having a gas injection function is further added. Therefore, the same points as in the second embodiment are omitted, and the differences will be mainly described.
  • an inert gas is supplied from the gas injection means 14 as a gas injection step.
  • the gas is injected into the storage container 3, and the inside of the storage container 3 is filled with an inert gas.
  • the freezing step and the thawing step after the gas injection step are the same as in the first embodiment described above.
  • the amount of oxygen in the storage container 3 becomes smaller than that required for browning. No browning reaction occurs, and furthermore, it is difficult to put chemical changes in food components. Along with this, not only browning of foods but also deterioration due to oxidation of ingredients are prevented, and the finish of freeze-thaw cooking of foods such as potatoes and vegetables is improved.
  • Embodiment 1 may be added before or in parallel with the degassing step or the gas injection step. At this time, the ingredients in the storage container 3 are heated to the enzyme inactivation temperature in a state in which the inert gas is injected, thereby further improving the effect of preventing browning. Can be.
  • Each of the embodiments of the present invention as described above can prevent browning of food by providing a means for sucking or replacing gas around the food with an inert gas and using a cooking device for freezing and thawing the food. Freeze-thaw cooking, which has advantages such as good taste penetration, is performed well.
  • microwaves as the heating means for freezing and thawing cooking, it is possible to cook for a short time in a small amount.
  • the step of heating to the edible temperature of the food after the freezing step can eliminate the cumbersome operation of transferring the cooked food to the pot and performing the heating and cooking.
  • the microcomputer 5 and the heating means 2 are examples of the freezing means of the present invention
  • the storage container 3 is an example of the humidifying means of the present invention.
  • the microcomputer 5 and the degassing means 10 are examples of the degassing means of the present invention
  • the microcomputer 5 and the gas injection means 14 are examples of the inert gas introducing means of the present invention. It is.
  • the present invention is not limited to the above embodiment, and the storage room of the present invention does not need to double as a wetting means for performing freezing and thawing cooking. It may store frozen foods. Therefore, the present invention provides not only freezing and thawing cooking, but also thawing frozen food by external means, and maintaining the atmosphere around the food in such a state that oxygen becomes less than a predetermined amount.
  • the quantification is realized as a food thawing apparatus or a food thawing method in which the enzyme for browning the food using the oxygen as a catalyst is the minimum amount required for browning the food.
  • some means (or devices, elements, circuits, units, and the like) of the present invention and some steps (or steps, operations, functions, and the like) of the present invention refer to a plurality of these means or steps. Means some means or steps, or means one function or part of one means or step. To taste.
  • some devices (or elements, circuits, units, and the like) of the present invention mean some of the plurality of devices, or one of the devices. part of the means (or devices, circuits, parts etc.) the meaning taste, or of the single unit, is intended to mean a part of the function c also records a program of the present invention, the computer The present invention also includes a recording medium that can be read.
  • One use form of the program of the present invention may be a form in which the program is recorded on a computer-readable recording medium and operates in cooperation with the computer.
  • the recording medium includes ROM and the like
  • the transmission medium includes transmission mechanisms such as the Internet and optical fibers, light, radio waves, sound waves, and the like. Not only pure hardware such as, but also firmware, OS, and peripherals may be included. ⁇
  • the configuration of the present invention may be realized by software or hardware. Industrial applicability

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Cold Air Circulating Systems And Constructional Details In Refrigerators (AREA)

Abstract

Procédé permettant de congeler des aliments, capable d'empêcher lesdits aliments de prendre une coloration brune lors de la décongélation, qui comporte les étapes (S206 à S210) destinées à congeler les aliments et les étapes (S201 à S205) destinées à élever, avant l'étape de congélation, la température des aliments jusqu'à une température de désactivation d'enzyme à laquelle l'enzyme conférant aux aliments la coloration brune est désactivée.
PCT/JP2002/005717 2001-07-03 2002-06-10 Procedes permettant de congeler et de decongeler des aliments, procede de congelation, de decongelation et de cuisson d'aliments, dispositifs permettant de congeler et de decongeler des aliments, dispositif de congelation, de decongelation et de cuisson d'aliments et aliments congeles WO2003003861A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR10-2003-7003154A KR20030032004A (ko) 2001-07-03 2002-06-10 식품동결방법, 식품해동방법, 동결해동조리방법,식품동결장치, 식품해동장치, 동결해동조리장치, 냉동식품
US10/362,842 US20040028786A1 (en) 2001-07-03 2002-06-10 Methods of freezing and thawing food, method of freezing, thawing, and cooking foods, devices for freezing and thawing food, device of freezing, thawing, and cooking food, and frozen food

Applications Claiming Priority (4)

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JP2001202303 2001-07-03
JP2001-202303 2001-07-03
JP2001353423A JP2007006702A (ja) 2001-07-03 2001-11-19 食品の調理方法および食品調理装置
JP2001-353423 2001-11-19

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JP4575263B2 (ja) * 2005-09-26 2010-11-04 味の素株式会社 被解凍物の解凍方法および装置
KR101330329B1 (ko) * 2007-09-21 2013-11-15 엘지전자 주식회사 과냉각상태의 확인 방법 및 과냉각 장치
WO2011135865A1 (fr) * 2010-04-28 2011-11-03 パナソニック株式会社 Réfrigérateur
WO2011152047A1 (fr) * 2010-06-01 2011-12-08 パナソニック株式会社 Réfrigérateur
CN107883641A (zh) * 2016-09-30 2018-04-06 九阳股份有限公司 一种冷冻肉的快速营养解冻方法及冰箱
JP7185000B2 (ja) * 2017-07-03 2022-12-06 三菱電機株式会社 冷蔵庫及び冷蔵庫の温度制御方法
JP6995511B2 (ja) * 2017-07-03 2022-02-04 三菱電機株式会社 冷蔵庫及び冷蔵庫の温度制御方法
CN110887290A (zh) * 2019-11-26 2020-03-17 珠海格力电器股份有限公司 兼具解冻与冷冻功能的间室和冰箱及解冻控制方法
CN113091370B (zh) * 2019-12-23 2022-09-23 青岛海尔电冰箱有限公司 冰箱及其控制方法

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JPH08140570A (ja) * 1994-11-26 1996-06-04 Showa Sangyo Co Ltd 冷凍野菜の製造方法
JPH08228674A (ja) * 1995-03-02 1996-09-10 Sumitomo Bakelite Co Ltd カットレタス包装体の製造方法
JPH1149248A (ja) * 1997-07-29 1999-02-23 Dainippon Printing Co Ltd カットレタスの品質保持法
JP2001112410A (ja) * 1999-10-19 2001-04-24 House Foods Corp 冷凍馬鈴薯、冷凍馬鈴薯の製造方法及び冷凍馬鈴薯を含む食品

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JPH06113730A (ja) * 1992-09-29 1994-04-26 Sanyo Electric Co Ltd 千切りキャベツの貯蔵法
JPH08140570A (ja) * 1994-11-26 1996-06-04 Showa Sangyo Co Ltd 冷凍野菜の製造方法
JPH08228674A (ja) * 1995-03-02 1996-09-10 Sumitomo Bakelite Co Ltd カットレタス包装体の製造方法
JPH1149248A (ja) * 1997-07-29 1999-02-23 Dainippon Printing Co Ltd カットレタスの品質保持法
JP2001112410A (ja) * 1999-10-19 2001-04-24 House Foods Corp 冷凍馬鈴薯、冷凍馬鈴薯の製造方法及び冷凍馬鈴薯を含む食品

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JP2007006702A (ja) 2007-01-18
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