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WO2001076395A1 - Procede et dispositif de congelation d'aliments - Google Patents

Procede et dispositif de congelation d'aliments Download PDF

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Publication number
WO2001076395A1
WO2001076395A1 PCT/JP2001/003049 JP0103049W WO0176395A1 WO 2001076395 A1 WO2001076395 A1 WO 2001076395A1 JP 0103049 W JP0103049 W JP 0103049W WO 0176395 A1 WO0176395 A1 WO 0176395A1
Authority
WO
WIPO (PCT)
Prior art keywords
freezing
antifreeze
food
frozen
electric field
Prior art date
Application number
PCT/JP2001/003049
Other languages
English (en)
Japanese (ja)
Inventor
Satoru Akazawa
Original Assignee
Satoru Akazawa
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 Satoru Akazawa filed Critical Satoru Akazawa
Priority to AU46867/01A priority Critical patent/AU4686701A/en
Publication of WO2001076395A1 publication Critical patent/WO2001076395A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
    • A23B2/8055—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • F25D13/00—Stationary devices, e.g. cold-rooms
    • F25D13/06—Stationary devices, e.g. cold-rooms with conveyors carrying articles to be cooled through the cooling space
    • F25D13/065—Articles being submerged in liquid coolant
    • 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
    • F25D23/006—General constructional features for mounting refrigerating machinery components

Definitions

  • the present invention relates to a food freezing method and a food freezing device used in the method.
  • the dielectric freeze method in which a magnetic field is applied to the air while freezing, does not become ice crystals even when the water content of the food is 0 to -5 ° C, and the water freezes at the same time as the starch and protein of the food material.
  • the conventional freezing method has the advantages and disadvantages that are still satisfactory. Absent.
  • an object of the present invention is to provide a high-quality frozen food that is the same as before freezing even after thawing.
  • the present invention provides a manufacturing method and a manufacturing apparatus capable of mass-producing high-quality frozen food by supplementing the disadvantages of the brine refrigeration method and the high-potential electric field refrigeration method by applying a high-potential electric field to antifreeze. It can be provided. That is, the method of the present invention is characterized in that, in the prine freezing method in which an object to be frozen is immersed in antifreeze and frozen, an electric field is applied to the antifreeze to perform freezing.
  • the present invention provides the advantages of each of the above-described prine refrigeration and dielectric freezer refrigeration. This is because the high potential electric field in the solution can be applied more uniformly than in air, and the high potential electric field can be applied to the pipeline in a large solution pipeline.
  • a potential electric field can be applied, and a large amount of frozen products can be processed.
  • the time required for freezing to pass through the maximum ice crystal formation zone (11 to 15 ° C), which is important for food quality, can be reduced by about 20% compared to the conventional pline freezing method.
  • wasabi, wasabi, milt of fish, etc. which had weak tissue (cells), which was difficult with the conventional freezing method. After thawing, there was almost no decrease in freshness, and the flavor, texture, color tone, etc. were reduced. No food with little drip was obtained, making it possible to produce frozen food.
  • Foods to be subjected to the freezing method of the present invention include marine products such as fish, shellfish, seaweed, crustaceans, fish eggs, livestock products such as cattle, pigs, chickens, eggs, agricultural products such as root vegetables and fruits, and These cooked products include food in general.
  • An apparatus comprises: a freezer containing an antifreeze maintained at a low temperature; an antifreeze driving unit provided in the freezer and driven by an electric motor to stir or circulate the internal antifreeze; A frozen object lifting / lowering unit provided to support food and immersed in antifreeze in the freezer and driven by an electric motor; and a refrigerator driven by an electric motor for cooling the antifreeze.
  • a high-potential electric field generating means is provided to apply an electric field to the antifreeze, the whole apparatus is electrically insulated and supported on an installation floor, and each of the electric motors is mounted. It is characterized in that it is electrically insulated and supported by the section and outputs the output power through an electrically insulating belt.
  • the entire device is insulated and supported on the floor on which the device is installed, it is possible to apply an electric field from the high potential generating means to the antifreeze in the freezer without any trouble (
  • the electric motor which is the driving source of each unit that mechanically drives the device, is insulated from the mounting unit and the driving force is transmitted through the insulating belt, the electric motor is used.
  • the high potential electric field generation means There is no influence of the high potential electric field generation means on the side, and each operation part operates reliably. Therefore, the method of the present invention can be performed.
  • a high-potential electric field generating means a high-frequency electric potential generator (Japanese Patent Publication No. 38-610), which was invented by Mr. Kubo, is suitable.
  • the brine solution to be used may be calcium chloride, ethylene glycol, propylene glycol, an alcohol solution, or a mixture thereof, and a 50-68% ethyl alcohol aqueous solution may be used. It is preferable to use it after cooling to ⁇ 57 ° C, and it is suitable for freezing food.
  • the high potential generated by the high potential electric field generating means employed in the present invention may be AC or DC.
  • the frequency is not particularly limited, but may be higher than 50 or 60 Hz.
  • Any high potential or magnetism may be used as long as the ion binding force of water molecules in the object is not weakened.
  • FIG. 1 shows a schematic configuration of an embodiment of the device of the present invention, in which (a) is a partially longitudinal front view, (b) is a side view, and (c) is a plan view.
  • FIG. 2 is a graph showing the difference in the maximum ice crystal formation zone transit time between Example 1 and Comparative Example 1.
  • An embodiment of the method of the present invention is to form an electric field applied with a high potential of 5 to 100 kv in antifreeze cooled to ⁇ 20 to ⁇ 50 ° C. and to form an electric field in a container made of polyethylene or the like. Frozen food is immersed for 10 to 60 minutes to obtain frozen food.
  • the refrigeration system used in this method is as shown in Fig. 1.
  • the food refrigerating apparatus 1 shown in FIG. 1 includes a freezer 2, an antifreeze driving unit 3, a frozen object elevating unit 4, a refrigerator 5, and a high-potential electric field generating unit 6.
  • the freezer 2 has a heat insulating structure using a heat insulating material, and stores the antifreeze 7 therein, and the net shelf 9 supporting the article to be frozen 8 descends from the opening opening upward and is immersed in the antifreeze 2. It has become to be.
  • This freezer 2 is supported on the floor 7 via insulators 34.
  • the antifreeze driving unit 3 immerses the shaft 11 with the propeller 10 in the antifreeze 7 and rotates the propeller 10 to stir the antifreeze so that the whole becomes a uniform temperature or circulates.
  • the antifreeze liquid 2 is in good contact with the heat absorbing portion 1 2 of the refrigerator 5 and is sufficiently cooled, and the low temperature antifreeze liquid is effectively contacted with the frozen product 8 in the net shelf 9 to be uniformly cooled. It is to make sure.
  • the rotary drive of the propeller shaft 11 is an electric motor 13, and the electric motor 13 is mounted via an insulating insulator 14, and the rotation output is output via an insulating belt 15, for example, via a rubber belt. You. Thus, the motor 13 is completely electrically insulated from the rest of the food freezer 1.
  • the to-be-frozen material lifting / lowering unit 4 drives the net shelf 9 up and down, and supports the net shelf 9 on a net shelf supporting part 16.
  • the net shelf supporting part 16 is set up on the edge of the freezer 2. It can be moved up and down by being guided by two guide posts 17, and a rotating screw shaft 18 provided between the posts 17, 17 in parallel with this and a screw It is designed to be driven up and down by a female screw portion 19 provided in the joining net shelf support portion 16.
  • the rotation of the screw shaft 18 is performed by an electric motor 20.
  • This motor 20 is also attached via the insulator 21 in the same manner as described above, and outputs via the insulating belt 22.
  • the compressor part 23 is installed at an appropriate position beside the freezer 2
  • a heat absorbing part (freezing coil) 12 is installed at the bottom of the freezer 2
  • the compressor part 23 and the heat absorbing part 1 2 Is connected by a refrigerant passage 25, and a compressor outside the freezer and a portion related to the compressor are supported on a floor surface 27 via an insulator 26.
  • a motor 28 for driving the compressor is also separately supported on the floor via an insulator 29, and is output via an insulating belt 30.
  • the high-potential electric field generating means 6 uses the above-described high-frequency potential generating device, which is supported on the floor surface 27 via the insulating insulator 31, one of the secondary terminals is insulated and sealed, and the other is Is brought into contact with the antifreeze 7 in the freezer 2 via the electrode 33 connected to the conducting wire 32.
  • the refrigerator 5 and the antifreeze driving unit 3 are operated in advance to lower the antifreeze 7 in the freezer 2 to a predetermined temperature or less, and the frozen product 8 is placed on the net shelf 9 to be frozen.
  • the object to be frozen 8 can be frozen in a high-potential electric field by operating the object lifting / lowering section 4 to immerse the article in the antifreeze 7 and raising the net shelf after a predetermined time.
  • Fatty raw beef cut to a thickness of 80 mm, length and width 80 mm It was stored in a polyethylene bag, evacuated and sealed, and then frozen according to the method of the present invention.
  • the antifreeze 7 was cooled to ⁇ 35 to ⁇ 38 ° C in advance using a 55% ethyl alcohol aqueous solution (150 liters), and the cooled antifreeze was added to the cooled antifreeze by a high-potential electric field generator 6 at 10 kV.
  • An electric potential was applied to crush the beef.
  • the temperature course of the beef during immersion was measured using a temperature sensor, and the results are shown by curve A in Fig. 2.
  • Fig. 2 shows a curve obtained by freezing the same beef and measuring the elapsed temperature under the same conditions except that the high-potential electric field generating means 6 was not operated, that is, without applying the electric field, as Comparative Example 1. Shown by B.
  • the passage time in the maximum ice crystal formation zone (11 to 15 ° C.) is 7.5 minutes in Example 1 and 9.5 minutes in Comparative Example 1. Is about 20% shorter. The reason is that the application of a high-potential electric field causes the water in the beef to vibrate, reducing the size of the water and reducing the energy load.
  • Example 1 The frozen beef of Example 1 and Comparative Example 1 was preserved at ⁇ 30 ° C. for one month, spontaneously thawed and tasted. As a result, the beef of Example 1 had good freshness and flavor. Comparative Example 1 was slightly inferior to that of Example 1. Although no significant difference was observed, the color after thawing was judged to be closer to the color before freezing in Example 1 than in Comparative Example 1 in the photographic judgment, and almost completely distinguished from Example 1 before freezing. It was not enough.
  • Example 3 according to the method of the present invention, Comparative Example 4 using the dielectric freeze method using cold air for comparison, and Comparative Example 5 using a general freezer freezing.
  • the dielectric freeze method used an ABI Tomin rack-type freezer, and it took about 2 hours for the temperature of the frozen product to reach -25 ° C.
  • Each of the obtained frozen products was stored at ⁇ 30 ° C.
  • Example 3 is good.
  • Example 3 when each sample was thawed and placed on a filter paper and the amount of liquid falling was examined as a drip, it was hardly recognized in Example 3 and Comparative Example 4, but was reliably obtained in Comparative Example 5. Also, the tactile crispness was best in Example 3, followed by Comparative Example 4 which was slightly weaker, and Comparative Example 5 was insufficient.
  • Example 4 by the method of the present invention
  • Comparative Example 6 by the solution brine method without applying a high-voltage electric field for comparison
  • Comparative Example 7 by freezer freezing.
  • a 50% aqueous solution of ethyl alcohol was used as the antifreeze in the freezing of Example 4 and Comparative Example 6.
  • the obtained frozen product was stored at ⁇ 30 ° C., subjected to natural thawing 60 days later, and subjected to a taste test.
  • the results are shown in Table 3.
  • the values in the table are the sum of the scores of the evaluations by the seven general panelists.
  • the evaluation scores are 3 for good, 2 for normal, and 1 for bad.
  • the tactile sensation is expressed in words, if the crab is good, it has elasticity, crab flavor, juicyness, etc., but if it is bad, it has elasticity. Rather than paper, etc., and the figures in the table reflect these. Table 3 clearly shows that Example 4 is superior. Table 3
  • Raw wasabi was placed in a polyethylene bag and sealed to form a sample.Frozen treatment using this sample was performed in the same manner as in Example 4 except that a high voltage electric field was applied for comparison with Example 5 according to the method of the present invention.
  • Comparative Example 8 using the solution plumbing method
  • Comparative Example 9 using the freezer. The frozen product was naturally thawed after storage at ⁇ 30 ° C. for 60 days, and a taste-related test was performed.
  • the raw wasabi was so soft that it could not be rubbed off with a grater, but in Example 5 it could be rubbed down with a grater in the same way as hard, unfrozen fresh raw wasabi.
  • Example 5 the scent of wasabi appears only after being rubbed down, but in Comparative Examples 8 and 9, the scent is strong when thawed. From these results, it is recognized that the tissue (cells) of Example 5 was not destroyed, and that of Comparative Examples 8 and 9 were clearly destroyed. Thus, in Examples 1 to 5, clearly better results were obtained even in comparison with the conventional brine refrigerating method.
  • the frozen food had weak tissue or a high moisture content, and the conditions were severe in that the tissue was likely to be destroyed by freezing, and favorable results were not obtained in the past. It is. The reason why such good results can be obtained is that the time required to pass through the maximum ice crystal formation band measured in Example 1 and Comparative Example 1 was shorter in Example 1 than in the high potential electric field. Examples 2 to 5 by giving Even so, the time required to pass through the maximum ice crystal formation zone is shortened. Industrial applicability
  • the invention described in claim 1 can produce frozen food with good freshness, excellent touch and color tone, and with little drip, and good freezing of food with high moisture and weak tissue (cells). Processing can be performed, and an effect that a large amount of processing can be performed is achieved.
  • the invention described in claim 2 has the effect of enabling the method invention described in claim 1.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

L'invention se rapporte à un procédé et à un dispositif de congélation, qui permettent d'obtenir des aliments congelés présentant la même qualité après décongélation qu'avant congélation. Ledit dispositif de congélation (1) d'aliments comporte un réservoir de congélation (2) contenant une solution antigel (7), une section à moteur (3) d'entraînement de la solution antigel installée dans le réservoir de congélation, une section à moteur (4) d'élévation supportant les aliments à congeler et immergée dans la solution antigel du réservoir de congélation, et un ensemble à moteur de congélation (5) conçu pour refroidir la solution antigel. Un organe générateur de champ (6) à haut potentiel est disposé de manière à communiquer à la solution antigel un champ électrique, l'ensemble du dispositif est supporté, aux fins de son isolation électrique, par un plancher d'installation (27), chaque moteur est supporté, aux fins de son isolation électrique, par une partie de fixation, et la sortie du moteur est délivrée par l'intermédiaire de courroies d'isolation électriques (15, 22, 30).
PCT/JP2001/003049 2000-04-10 2001-04-09 Procede et dispositif de congelation d'aliments WO2001076395A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU46867/01A AU4686701A (en) 2000-04-10 2001-04-09 Method and device for freezing food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2000-108139 2000-04-10
JP2000108139A JP3639499B2 (ja) 2000-04-10 2000-04-10 食品の冷凍装置

Publications (1)

Publication Number Publication Date
WO2001076395A1 true WO2001076395A1 (fr) 2001-10-18

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WO (1) WO2001076395A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108870829A (zh) * 2018-08-20 2018-11-23 长虹美菱股份有限公司 一种冷冻保鲜装置及控制方法
CN113951312A (zh) * 2021-10-25 2022-01-21 大连海旭水产食品有限公司 一种保鲜水产品冷冻加工设备

Families Citing this family (13)

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Publication number Priority date Publication date Assignee Title
JP2003336952A (ja) * 2002-05-17 2003-11-28 Glocal:Kk 冷凍装置
JP2003343960A (ja) * 2002-05-29 2003-12-03 Glocal:Kk 冷凍装置
KR20040007039A (ko) * 2002-07-16 2004-01-24 엘지전자 주식회사 김치 냉장고의 김치통 승강 장치
JP2004069131A (ja) * 2002-08-05 2004-03-04 Glocal:Kk 冷凍方法
JP4619843B2 (ja) * 2005-03-24 2011-01-26 有限会社モリタフードテクノ 冷凍食品及びその製造方法
JP2008011767A (ja) * 2006-07-05 2008-01-24 Yamasa Wakiguchi Suisan:Kk 冷凍マグロさくの製造方法
KR100775649B1 (ko) 2006-08-08 2007-11-13 김윤민 냉동기와 냉매교환장치를 포함하여 제공되는 침지식 급속냉동장치 및 이를 이용한 급속냉동방법
JP4988617B2 (ja) * 2008-02-01 2012-08-01 杉野 哲也 冷凍食品用ブライン組成物及び冷凍食品の製造方法
JP2017026197A (ja) * 2015-07-21 2017-02-02 克己 酒井 食品冷凍装置
JP6765812B2 (ja) * 2015-12-28 2020-10-07 貴徳 後藤 凍結装置
JP6787724B2 (ja) * 2016-08-19 2020-11-18 フリーズ食品開発株式会社 冷却装置、冷却プログラム及び冷却対象の凍結品の製造方法
US11499774B2 (en) 2017-09-08 2022-11-15 Mavitec Tornearia E Manutencao Ltda—Me Rapid cooling device
JP2020008263A (ja) * 2018-07-12 2020-01-16 フリーズ食品開発株式会社 冷却装置、冷却プログラム及び凍結対象物の凍結品の製造方法

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JPS59151834A (ja) * 1983-02-17 1984-08-30 Taiji Kudo 青果物、食肉及び水産魚介藻類の冷凍法
JPS6070028A (ja) * 1983-09-26 1985-04-20 Masao Yoshizawa 食肉・魚貝類の冷蔵・冷凍方法
JPS6156062A (ja) * 1984-08-23 1986-03-20 Taiji Kudo 食肉、水産魚介類および青果物並びにこれらの加工品の鮮度保持装置
JPH06189674A (ja) * 1992-12-25 1994-07-12 Yoshida Reidanbou Kogyosho:Kk 食品の処理方法とその装置
JPH06257924A (ja) * 1993-03-01 1994-09-16 Matsushita Refrig Co Ltd 冷蔵庫
JPH07265028A (ja) * 1994-03-30 1995-10-17 Toppan Printing Co Ltd 殺菌方法

Patent Citations (6)

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Publication number Priority date Publication date Assignee Title
JPS59151834A (ja) * 1983-02-17 1984-08-30 Taiji Kudo 青果物、食肉及び水産魚介藻類の冷凍法
JPS6070028A (ja) * 1983-09-26 1985-04-20 Masao Yoshizawa 食肉・魚貝類の冷蔵・冷凍方法
JPS6156062A (ja) * 1984-08-23 1986-03-20 Taiji Kudo 食肉、水産魚介類および青果物並びにこれらの加工品の鮮度保持装置
JPH06189674A (ja) * 1992-12-25 1994-07-12 Yoshida Reidanbou Kogyosho:Kk 食品の処理方法とその装置
JPH06257924A (ja) * 1993-03-01 1994-09-16 Matsushita Refrig Co Ltd 冷蔵庫
JPH07265028A (ja) * 1994-03-30 1995-10-17 Toppan Printing Co Ltd 殺菌方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108870829A (zh) * 2018-08-20 2018-11-23 长虹美菱股份有限公司 一种冷冻保鲜装置及控制方法
CN113951312A (zh) * 2021-10-25 2022-01-21 大连海旭水产食品有限公司 一种保鲜水产品冷冻加工设备
CN113951312B (zh) * 2021-10-25 2024-04-05 大连海旭水产食品有限公司 一种保鲜水产品冷冻加工设备

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AU4686701A (en) 2001-10-23
JP3639499B2 (ja) 2005-04-20
JP2001292753A (ja) 2001-10-23

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