JP3665150B2 - Freezing method of food - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for freezing food. More specifically, the present invention relates to an improved technique for freezing porous water-containing wheat flour foods such as breads.
[0002]
[Prior art and problems to be solved by the invention]
In recent years, as the eating habits have become westernized and the consumption of bread has increased, bread that has been once baked can be stored frozen, heated in a store or restaurant industry store using a microwave oven, and supplied to consumers. It is increasing.
The performance required for this type of frozen bread is storability and texture, and various methods have been proposed, including a method of blending additives and the like.
On the other hand, porous water-containing wheat flour foods such as breads are relatively bulky compared to their weight, and have a problem of taking up space for distribution and storage. Such problems have become serious in terms of cost as the consumption of breads in recent years has increased as described above. However, there have been proposals for solving such problems. Absent.
The inventors of the present invention have solved the above-mentioned problems, aiming to reduce costs in the distribution and storage of porous hydrous flour foods such as breads, and at a store, restaurant industry store, and home, always have a taste close to freshly baked. As a result of intensive studies to provide porous water-containing wheat flour foods such as breads, the porous water-containing wheat flour foods such as breads are once manufactured by means such as baking, then reduced in volume, stored again, Paying attention to the technology to restore the bulk by heating, the porous hydrous wheat flour food whose volume has been reduced after the heat treatment, the porous hydrous flour food having the characteristics that the bulk is restored by reheating, and the heat-treated porous product An invention relating to a method for producing a porous water-containing wheat flour food comprising a step of reducing the volume of the water-containing wheat flour food has been completed, and a patent application has been filed (Japanese Patent Application No. 7-53925).
Such a frozen bread can be manufactured by using a cooling jig such as a cooling plate or a cooling belt, which is a conventional freezing technique, and sandwiching and freezing between a pair of cooling jigs. However, according to such a method, there is a problem that the frozen bread randomly adheres to the cooling jigs on both sides and the subsequent product processing becomes complicated. In particular, when freezing and compression are performed simultaneously, the problem of adhesion is significant due to the applied pressure.
[0003]
[Means for Solving the Problems]
As a result of advancing research on such technology, the present inventors use a cooling jig having a surface state with different peelability as a pair of cooling jigs when the food is sandwiched between a pair of cooling jigs and frozen. The product can be selectively attached to one side (the side with poor peelability), and the subsequent processing of the product (for example, removal from the cooling jig and sending it to the packaging process) becomes extremely easy. The title and the present invention have been completed.
In other words, the present invention provides a pair of cooling jigs that are sandwiched between a pair of cooling jigs and compressed / frozen. As a pair of cooling jigs, aluminum, stainless steel cooling plates or steel cooling belts having different surface states from each other are used. A method for freezing food, characterized in that
[0004]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The method and apparatus of the present invention will now be described in detail with reference to the drawings. FIG. 1 is a diagram showing an example in which food is sandwiched between a pair of upper and lower cooling plates and frozen / compressed.
In the case of FIG. 1, the upper cooling plate 1 is made of a material having good peelability, and the lower cooling plate 2 is made of a material having poor peelability, so that the upper cooling plate 1 is removed after freezing. All the foods 3 adhere to the lower cooling plate 2. From the viewpoint of workability, food is generally adhered to the lower cooling plate. However, in some cases, the upper cooling plate may be inferior in peelability and the lower cooling plate may be peelable. It is possible to make it a good product and attach it to the upper cooling plate.
[0005]
Here, as the material of the cooling plate, aluminum, stainless steel or the like is generally used, and in the present invention, these can be used as a material having poor peelability. In the case of aluminum, it is desirable to use alumite treated (anodized film treated) from the viewpoint of corrosion resistance.
On the other hand, a cooling plate with good peelability can be obtained by coating a fluororesin or the like on the surface of the cooling plate such as aluminum or stainless steel.
Fluororesin includes PTFE (tetrafluoroethylene resin), PFA (tetrafluoroethylene / perfluoropropyl vinyl ether copolymer), ETFE (ethylene / tetrafluoroethylene copolymer), PVdF (vinylidene difluoride resin) ), FEP (tetrafluoroethylene / hexafluoropropylene copolymer), and the like. Further, even with the fluororesin as described above, if the material is different, the peelability is different, and this difference can be utilized.
Furthermore, even with the same material, by making the surface of one side more uniform or roughened than the other surface, a difference is made in the surface roughness, thereby making a pair of cooling with different peelability. The same effect can be obtained even if a plate is used.
[0006]
In addition, as shown in FIG. 2, the water droplet 4 can be made to adhere to one side of a cooling plate, and a foodstuff can also be made to adhere to one side by the freezing of the water. As the water droplets, water alone may be used, or an aqueous solution containing edible substances such as sugar, salt, alcohol, and surfactant may be used.
[0007]
Freezing can be performed by providing the cooling plate itself with a temperature lowering function, or by freezing the food compressed and held by the cooling plate as it is.
[0008]
FIG. 3 is a diagram illustrating an example in which the food 3 is sandwiched between a pair of upper and lower cooling belts 5 and 6 and frozen and compressed.
The basic concept in the case of FIG. 3 is the same as that of FIG.
A commercially available steel belt etc. are mentioned as a cooling belt to be used. Similarly, by coating one belt surface or the like (in the case of FIG. 3, the upper belt 5), the peelability is made different.
[0009]
The porous hydrated wheat flour food referred to in the present invention is a food having a relatively high moisture content and a relatively large internal space volume among flour foods. Here, a relatively high water content generally means a water content of 10% or more, and a relatively large internal space volume generally means a material having a space volume of 10% or more. More specifically, breads such as breads, cupe breads, roll breads, croissants, anpans and other sweet breads; cakes such as sponge cakes, pound cakes and hot cakes; manjus such as Chinese mans; Examples include confectionery. Even if it is the same kind of flour food, those having a relatively low water content such as cookies and biscuits and having a relatively small internal space volume have almost no bulk restoring force and are excluded from the object of the present invention.
The porous water-containing wheat flour food of the present invention contains wheat flour as a main component, and contains barley, rye, corn flour, starch, egg, fat, sugar, milk components, fragrance, emulsifier, etc. Is not particularly limited.
The porous water-containing wheat flour food product is a semi-finished product or product by heat treatment such as baking, frying or steaming. Here, taking breads as an example, in general, once baked and made into a product, the following treatment is applied. Alternatively, it may be completely fired at the same time during reheating for restoring the bulk to form a product.
[0010]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples.
Example 1
After mixing and mixing each component as described below, fermentation at 28 ° C for 40 minutes, dividing into 40 g, taking a bench time of 15 minutes, molding, baking at 37 ° C and 85% humidity for 30 minutes Roll rolls were produced. The specific volume of the roll pan was 5.10 (cm ³ / g) and the height was 5 (cm).
Rolled bread mix 100.0 parts by weight yeast 2.0
East food 0.1 〃
Sugar 8.0 〃
Salt 1.8 〃
Skim milk powder 3.0 〃
Shortening 5.0 〃
Monoglyceride 0.3 〃
Water 60.0 〃
The obtained bread roll was cooled at −20 ° C. and stored for 18 hours. Then, twelve roll pans at room temperature are sandwiched between PTFE-coated aluminum plate as the upper compression plate and anodized aluminum plate as the lower compression plate at equal intervals (4 × 3 rows) as shown in FIG. Compressed in 5 seconds (compression speed 7.5 (mm / second)) until the height of the roll is 1.25 cm (1/4 of the initial height), and immediately in that state (within 3 minutes after compression) Placed in a −40 ° C. freezer and stored for 1 hour to completely freeze. Thereafter, when the compressed state was released and the adhesion of the bread to the compression plate was observed, the adhesion to the upper compression plate was zero.
[0011]
Example 2
The same operation as in Example 1 was performed except that a PFA-coated aluminum plate was used as the upper compression plate. As a result, adhesion to the upper compression plate was zero.
[0012]
Comparative Example 1
The same operation as in Example 1 was performed except that an anodized aluminum plate was used for both the upper compression plate and the lower compression plate. As a result, there were three adhesions to the upper compression plate.
[Brief description of the drawings]
FIG. 1 is a diagram showing an example in which food is sandwiched between a pair of upper and lower cooling plates and frozen / compressed.
FIG. 2 is a view showing another example in which food is sandwiched between a pair of upper and lower cooling plates and frozen / compressed.
FIG. 3 is a diagram showing an example in which food is sandwiched between a pair of upper and lower cooling belts and frozen and compressed.
[Explanation of symbols]
1, 2 ... Cooling plate 3 ... Food 4 ... Water drops 5, 6 ... Cooling belt

Claims (3)

When a food is sandwiched between a pair of cooling jigs and compressed and frozen, aluminum, stainless steel cooling plates or steel cooling belts having different surface states are used as the pair of cooling jigs. Food freezing method.   2. The method for freezing food according to claim 1, wherein the food is a porous water-containing flour food.   The method for freezing food according to claim 2, wherein the porous hydrous wheat food is breads.

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