WO2003003861A1 - Methods of freezing and thawing food, method of freezing, thawing, and cooking food, devices for freezing and thawing food, device of freezing, thawing, and cooking food, and frozen food - Google Patents

Abstract

A method of freezing food capable of preventing frozen food from being discolored into brown at the time of thawing, comprising the steps (S206 to S210) of freezing the food and the steps (S201 to S205) of raising, before the freezing step, the temperature of the food to an enzyme deactivation temperature where the enzyme discoloring the food into brown is deactivated.

Description

 Description Food freezing method, food thawing method, freezing and thawing cooking method, food freezing device, food thawing device, freezing and thawing cooking device, frozen food

 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. Background art

 As for the function of refrigerators, the function of preserving food has been pursued. In recent years, among the preservation functions, in order to perform high-quality preservation by freezing, many technologies have been developed for rapid refrigeration that quickly passes through the temperature range of 11 to 15 ° C, which is the maximum ice crystal formation zone when food is frozen. However, it has become possible to store high-quality meat for a long time with little dripping when meat and fish are thawed. Since then, new functions of refrigerators have been developed, such as quick cooling from the hot state after heating and cooling of room temperature beverages in a short time. These functions are one of the prepared cooking functions in a refrigerator.

 Further, 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.

In FIG. 9, 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. Meanwhile, 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. Further, 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.

 Therefore, 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. At 25, 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. 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. In the process of once freezing and then thawing the food, the food having a cell wall, such as a vegetable, is broken due to an increase in the volume of water in the tissue during freezing. When thawed, 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. This is because tyrosine, a kind of amino acid that is a component of potato, is exposed to the air, Tyrosinase _c The browning caused by the resulting in oxidized as a catalyst is the Peel the potatoes normally, but is a phenomenon occurring alone exposing the surface to thawed after being over且frozen In this case, the amount of tyrosine and tyrosinase exposed to the air is greater than in the case of simply peeling the skin, and the degree of browning is greater because the tissue inside the cells is flowing out. Would.

 Therefore, when the frozen food is thawed, there is a problem that the damage of the foodstuff becomes large due to browning. Disclosure of the invention

 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. Aim. 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.

 In order to achieve the above object, 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.

In the second invention (corresponding to claim 2), 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 (corresponding to claim 4) is the food freezing method according to the second invention, wherein the enzyme inactivation temperature is 80 ° C. or higher.

 A fifth invention (corresponding to claim 5) 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.

 Further, a sixth invention (corresponding to claim 6) is a food thawing method for thawing frozen food, wherein:

 At least while the thawing is being performed, a step of maintaining an atmosphere around the food in a state where oxygen is less than a predetermined amount,

 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 (corresponding to claim 7) 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,

Before the freezing means performs the freezing operation and during or during the freezing operation, In food, enzymes for browning the food is food freezing instrumentation ft ⁵ to the state being deactivated.

 Further, 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.

 According to a thirteenth aspect of the present invention (corresponding to claim 13), 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.

 Further, in a fifteenth aspect of the present invention (corresponding to claim 14), 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 (corresponding to claim 15) is the food freezing apparatus according to the thirteenth invention, wherein the enzyme inactivation temperature is 80 ° C. or higher.

 Also, 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.

Further, 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 (corresponding to claim 18) 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. Also, a nineteenth invention (corresponding to claim 19) is a food thawing apparatus according to the sixteenth or seventeenth invention,

 Freezing means for freezing the food,

 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.

 In the twenty-first aspect of the present invention (corresponding to claim 21), 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.

 Further, a twenty-second invention (corresponding to claim 22) 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.

According to a twenty-third aspect of the present invention (corresponding to claim 23), in the food defrosting method of the sixth aspect of the present invention, at least during the defrosting, 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. In a twenty-fourth aspect of the present invention (corresponding to claim 24), in the food freezing method of the first aspect of the present invention, 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 (corresponding to claim 25) is the food thawing method of the sixth aspect, wherein the atmosphere around the food is changed at least during the thawing. A medium that carries a program for causing a computer to execute all or a part of the process of maintaining a state where the amount is less than the fixed amount, and is a medium that can be processed by a computer.

 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.

 Further, 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.

Further, another example of the present invention is that 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. BRIEF DESCRIPTION OF THE FIGURES

 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

 3 Storage container

 4 Weight sensor

 5 Microcomputer

 6 Cooling means

 7 Ventilation path

 8 Temperature control means

 9 Temperature sensor

 1 0 Deaeration means

 1 1 Suction pump

 1 2 tube

 1 3 Exhaust port

 1 4 Gas injection means

 5 0 Storage container with degassing function

 70 Storage container with gas injection function BEST MODE FOR CARRYING OUT THE INVENTION

 Hereinafter, embodiments of the present invention will be described with reference to FIGS. 1 to 8. In practicing the present invention, cooling air in a refrigerator can be used as a means for cooling food. In addition, 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.

 (Embodiment 1)

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.

 In FIG. 1, 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 operation of the freeze-thaw cooking device according to the embodiment of the present invention having the above-described configuration will be described with reference to the flow chart of FIG. 2, and according to this, the food freezing method and the freeze-thaw cooking of the present invention will be described. An embodiment of the method will be described. A case where potato cooking is performed will be described as an example of food. First, put the potatoes cut into quarters and the seasonings into storage container 3.

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). After the heating step, 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.

 In this way, 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. In the above operations of S206 to S209, the operation of S208 may be omitted, and the microcomputer 5 may use the weight data detected in S201 as it is.

Next, in the thawing process, 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). On the other hand, while the heating means 2 is operating, 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). When the heating time has elapsed, the heating means 2 stops operating and the thawing is completed. In the above operations of S210 to S214, the operation of S211 may be omitted, and the microcomputer 5 may use the weight data detected in S201 as it is. In the above operation, 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.

 When such a freeze-thaw-cooked dish is heated, the potato's cellular tissue becomes fragile and tends to become softer, reducing the cooking time compared to normal cooking time. In addition, the seasoning liquid permeates into the cells when thawing, so that even if the heating time is short, it becomes a well-boiled boiled dish.

 However, after freezing, the surface of the potato turns brown immediately after thawing. This is caused by the fact that tyrosine, a kind of amino acid, which is a component of potato, is exposed to the air and oxidized using tyrosinase, which is an enzyme, as a catalyst, as described in the conventional example. This browning is a phenomenon that occurs only by peeling the potato skin normally and exposing the surface.However, when the potato is frozen and then thawed, the components inside the cells flow out to the outside, so the air is exposed to the air. The amount of tyrosine and tyrosinase exposed is greater than if the hulls were simply stripped, thus increasing the degree of browning.

 In the present embodiment, in order to prevent such browning, enzymes such as tyrosinase are deactivated in the heating step. For dishes in which the amount of seasoning solution can be increased to a certain extent, 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. In the case of potatoes, heat so that the product temperature is at least 80 ° C.

Due to this heating process, there is no birth between freeze-thaw cooking and heating cooking. Browning of foodstuffs can be prevented.

 In addition to potatoes, other foods that turn brown include burdock and lotus root, and these are also subjected to a heating step in which the product temperature is raised to 80 ° C or higher in order to deactivate enzymes. Browning during freeze-thaw cooking can be prevented.

 Pickles that are eaten without heating and show browning include pickled mustard, pickled cabbage, and pickled cucumber. In normal pickles, 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. However, compared to the usual method of cooking pickles, 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.

Therefore, when making pickled vegetables that are eaten raw by freeze-thaw cooking, adding a heating step can prevent browning seen in Chinese cabbage. Also, in the case of pickled pickled cucumber or mustard vegetables, if a heating step is performed to bring the product temperature to 70 ° C before the freezing and thawing step, an enzyme called black mouth fillase will act, The green-colored orifice fill turns into chlorophyllin and becomes bright green, preventing browning during freeze-thaw cooking. Table 1 shows examples of browning foods, the components in foods that cause browning, the types of enzymes that cause browning of foods, and the enzyme inactivation temperatures. Cooking Studies ”based on Kogaku Shuppan, edited by Naoko Tanabe). (table 1 )

表 1に示すように、 酵素としては、 チロシナーゼ、 ポリフエノールォ キシターゼ、 フエノールォキシターゼがあるが、 本実施の形態の凍結解 凍調理においては、 食品がこれらの全部または一部を含んでいる場合、 酵素失活温度として 8 0 °C以上を設定するようにすれば、 食品の褐変を 防止することができることがわかる。

As shown in Table 1, the enzymes include tyrosinase, polyphenol oxidase, and phenol oxidase. In the freeze-thawing cooking of the present embodiment, 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.

 When microwaves are used for the heating means 2, the container is made of 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. If 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.

 In the above operation, the freezing step and the thawing step are performed once each. However, the freezing step and the thawing step may be performed one or more times. Further, 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. In addition, the A seasoning may not be used.

 Further, 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.

 Further, in the above embodiment, 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.

 Further, the following operation is performed.

 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.

After the freezing and thawing processes, the frozen and thawed food may be eaten raw or cooked normally. In the latter case, it may be boiled or grilled. Among them, for the cooked foods such as boiled foods, which have been frozen and thawed, transferred to a pan and cooked, a heating step using a heating means is added after the thawing step as shown in the flow sheet in Fig. 3. In the thawing step, 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. After the heating is completed, 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.

 Further, the following operation may be performed.

 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. When a part of the food begins to melt, 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.

Then, when the food is completely thawed, 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. Thus, 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.

 (Embodiment 2)

 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, and FIG. 6 is a flow sheet diagram of a cooking process of the freeze-thaw cooker.

 As shown in FIG. 5, 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. As shown in FIG. 6, 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. You. As described in the first embodiment, browning of food is caused by enzymes and oxygen contained in air around food. In this embodiment, 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. At this time, 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.

 In the above description, 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. At this time, 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.

 As a method of detecting the remaining flow rate of oxygen in the storage container 3, 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. Alternatively, the residual oxygen amount may be directly detected using a sensor.

 (Embodiment 3)

 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, and FIG. 8 is a flow sheet diagram of a cooking process of the freeze-thaw cooker.

In FIG. 7, the same or corresponding parts as those in FIG. 5 are denoted by the same reference numerals, and detailed description will be omitted. In addition, 14 injects an inert gas into the storage container 3 The gas injection means. 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. In addition to the freezing step, 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.

 In the deaeration step, when the air in the storage container 3 is exhausted until the amount of oxygen becomes smaller than the amount of oxygen necessary for browning the food, 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. By switching the air around the food into an inert gas in the storage container 3, 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.

In the above description, the description has been made assuming that the operation is performed from the four steps of the deaeration step, the gas injection step, the freezing step, and the thawing step, but the operation of the deaeration step is performed between the gas injection step and the freezing step. The heating step of 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.

 Furthermore, by using microwaves as the heating means for freezing and thawing cooking, it is possible to cook for a short time in a small amount.

 Furthermore, by performing the heating step before the freezing and thawing steps, it is possible to suppress the browning due to the enzymatic action of the food, and the quality of the freeze-thaw cooking is improved.

 Furthermore, 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.

 Further, by switching the microwave output between the thawing step and the heating and cooking step of the freeze-thaw cooking and performing the heating, it is possible to improve the quality of the freeze-thaw cooking while suppressing the heating unevenness of the microwave.

 In addition, during or before the freezing step, by adding a degassing step for removing gas around the food, air around the food is removed, browning of the cut vegetables is prevented, and the quality of freeze-thaw cooking is improved. You can do better.

 In addition, by replacing the gas around the food with an inert gas during or before the freezing step, oxygen is removed, and chemical changes of the food components become difficult to place. Deterioration due to oxidation is also prevented, and the finish of freeze-thaw cooking with cut vegetables is improved.

In each of the above embodiments, the microcomputer 5 and the heating means 2 The microcomputer 5 and the cooling means 6 are examples of the freezing means of the present invention, and 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, and the microcomputer 5 and the gas injection means 14 are examples of the inert gas introducing means of the present invention. It is.

It should be noted that 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. this whole food thawing method or food freezing process or the operation of some of the steps a program for causing a computer to execute, _c also a computer in cooperation with program operating, the present invention is described above A program for causing a computer to execute all or a part of all or part of the steps of the food thawing method or the food freezing method of the invention A carrying medium, readable Ri by the computer and a medium in which the program read performs the functions in cooperation with the computer.

Note that 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. In addition, 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.

Moreover, one utilizing form of the program of the present invention, transmitted through a transmission medium, read by computers, Mette ⁵ b people physician in a manner which operates in cooperation with the computer.

 Further, the recording medium includes ROM and the like, and 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. ·

As described above, the configuration of the present invention may be realized by software or hardware. Industrial applicability

 As described above, according to the present invention, when thawing frozen food, browning of the food can be prevented.

Claims

Request box 1. 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 and / or during the freezing.  2. The food freezing method according to claim 1, wherein the enzyme is inactivated by raising the temperature of the food to an enzyme at which an enzyme that inactivates the food browns is inactivated. .  3. The method for freezing food according to claim 1, wherein the enzyme comprises all or a part of tyrosinase, polyphenol oxidase, or phenol oxidase.  4. The food freezing method according to claim 2, wherein the enzyme deactivation temperature is 80 ° C or higher.  5. The food freezing method according to any one of claims 1 to 4, wherein the food is infiltrated into a seasoning before freezing.  6. A food thawing method for thawing frozen food,  At least while the thawing is being performed, a step of maintaining an atmosphere around the food in a state where oxygen is less than a predetermined amount,  The food thawing method, wherein the predetermined amount is a minimum amount required for the enzyme for browning the food using the oxygen as a catalyst to brown the food.  7. The food thawing method according to claim 6, wherein the atmosphere is realized by the presence of an inert gas.  8. A freeze-thaw cooking method comprising the step of thawing food frozen by at least the food freezing method according to any one of claims 1 to 5. 9. Frozen food must be disintegrated at least according to claim 6 or 7. A freeze-thaw cooking method comprising a step of thawing by a freezing method.  10. The freeze-thaw cooking method according to claim 8 or 9, wherein the freezing and the thawing are repeated at least once or more.  1 1. Equipped with freezing means for freezing food,  Before and / or during the freezing operation of the freezing means, a food freezing device for setting an enzyme in the food for browning the food to be inactivated. 1 2. Freezing means for freezing the food;  An enzyme inactivating means for inactivating the enzyme for browning the food in the food before the freezing means performs the freezing operation and / or during the freezing operation.  13. The enzyme inactivating means according to claim 12, wherein the enzyme inactivating means raises the temperature of the food to an enzyme inactivating temperature at which an enzyme for browning the food is inactivated before the freezing means performs a freezing operation. A food freezing device as described.  14. The food freezing apparatus according to any one of claims 11 to 13, wherein the enzyme comprises all or a part of tyrosinase, polyphenol oxidase, or phenol oxidase.  15. The food according to claim 13, wherein the enzyme inactivation temperature is 80 ° C or higher. 16. A food decompression device comprising: a storage chamber for storing frozen food; deaeration means for deaeration of the storage chamber; and thawing means for thawing the frozen food. 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. A food thawing device, wherein the amount of the browning enzyme is a minimum necessary for browning the food. 17. An inert gas introducing means for introducing an inert gas into the storage chamber is provided.  The food thawing apparatus according to claim 16, wherein the atmosphere is realized by the presence of the inert gas.  18. The food freezing device according to any one of claims 11 to 15, and a wetting means for infiltrating the food into a seasoning before the freezing is performed. 1 9. The food defrosting device according to claim 16 or 17,  Freezing means for freezing the food,  A freeze-thaw cooking device comprising: a wetting means for infiltrating the food into the seasoning before the freezing is performed.  20. Frozen food obtained by freezing food,  The food is a frozen food in an enzyme inactivated state in which an enzyme for browning the food is inactivated.  21. The enzyme inactivated state is realized by heating to an enzyme inactivating temperature at which the enzyme for browning the food in the food is inactivated before and / or during the freezing. Claim 20: Refrigeration according to claim 20 22. The computer according to claim 1, wherein the computer performs all or part of the step of bringing the temperature of the food into an enzyme-inactive state in which an enzyme that causes browning of the food is inactivated. Program for.  23. The food thawing method according to claim 6, wherein at least during the thawing is performed, the atmosphere around the food is kept in a state in which the amount of oxygen is less than a predetermined amount. Is a program that causes a computer to execute. 24. The method for freezing a food according to claim 1, wherein the temperature of the food is A medium carrying a program for causing a computer to execute all or a part of a step of deactivating an enzyme which causes browning of an article to deactivate the enzyme, the medium being processable by a computer.  25. The method for thawing food according to claim 6 and the method for thawing food according to claim 6, wherein at least during the thawing is performed, the atmosphere around the food is reduced to a predetermined amount of oxygen. A medium that carries a program for causing a computer to execute all or a part of the process of keeping the number of steps to be reduced, and is a medium that can be processed by a computer.