JPS59151834A - Method for freezing green vegetable, meat, fish, shellfish and algae - Google Patents

Abstract

PURPOSE:To prevent the deterioration of the freshness of a food during freezing as best as possible, and to enable the maintenance of good quality of the food, by keeping the food to an electrically charged state during freezing operation. CONSTITUTION:A food such as green vegetables, meat, fish, shellfish, algae, etc. is maintained in an electrically charged state during the freezing process comprising the maintenance of the food at or below the freezing temperature. For example, the carrier 7 for carrying a freezing pan is electrically insulated from the metallic freezing pan 4 with an insulation plate 6, and the fresh food 5 to be frozen is put into the pan 4 and introduced into a refrigerator 1 together with the carrier 7. The electrostatic inducing apparatus is connected to an electrical source, and an electrode 3 is connected to the apparatus through a lead wire 2. The electrode is connected to an arbitrary pan 4 to ensure the electrical charge of the food to be frozen. The electrical source may be DC or AC source, and is selected properly according the condition of the working place and the charging process used in the present process. The effect is independent to the frequency in the case of using an AC source. There is no particular limitation in the voltage of the electrical source, and sufficient effect can be achieved at about 1,200V.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for freezing foods, and more particularly to a method for freezing foods, and more particularly to a freezing method for foods, in which the frozen product is maintained in an electrically charged state during the freezing process.

Various methods are known and used for the preservation of Rokuppin bullets (7), but in the case of preservation methods that use chemicals such as anti-oxidation agents and anti-oxidation agents, The problem of qAi, the so-called food pollution, which affects the living body of these drugs is becoming more and more obvious, and in recent years, methods of survival using such chemicals have been avoided. However, other safer methods of freezing and refrigeration are recommended.

Recent advances in refrigeration technology have been remarkable, and many techniques are known, such as rapid freezing called air blasting, elongation of brine liquid injection, and phantom injection freezing. It has become possible to maintain excellent freshness of frozen products by shrinking ffk.

-1- Coupled with such advances in refrigeration technology, cold N
The 5U☆ technique has also progressed, and frozen products such as meat, aquatic fish, and the skin of cauterized fish are now available.

However, deterioration and denaturation of meat quality due to freezing are unavoidable, and for example, it has become a reality to add phosphates, sugars, etc. to Sukemune cod for the purpose of suppressing the denaturation of tongue and yariga. It is being done. Although it is possible to use such inhibitors for processed products such as surimi, it is not possible to use such inhibitors for processed products such as whole tuna, salmon, block meat, etc.
It is physically difficult to employ such a method.

In addition, it is actually possible to immerse the above-mentioned unit in a liquid such as K IJ phosphate and allow it to absorb the phosphate, etc., but it is expected that the unit will require a short amount of time. Even during such processing, deterioration progresses, which may lead to quality deterioration such as loss of flavor.

Changes in meat quality due to freezing may include physical damage caused by trapping, such as dehydration damage. To explain this further, it means that ice crystals are formed within and between cells, grow during cryopreservation, become huge, and their turgor pressure destroys the bonds between cells and cell membranes. This freezing-crystal moxibustion dehydrates #I vesicles and transports the components in the vesicle fluid, resulting in precipitation and the formation of glazed precipitates and the topography of proteins in the glaze vesicles. will occur.

In addition, denaturation due to the loss of bound water by intracellular proteins due to dehydration is also considered to be irreversible and not recovered even after thawing.

Muscle cells are mainly composed of myosin and actin and contain bound water, but this bound water is lost as ice crystals form during freezing and as the cells grow. It is also expected that the denaturation of tongue and mother rice grains occurs due to the breakage of hydrogen bonds due to freezing and the formation of molecules of tongue and sorghum due to hydrolysis and the like.

Furthermore, enzymes such as su-yase and phosphory-mase are 130
Since the activity is not completely lost even at low temperatures, fat decomposition occurs during long-term freezing. Jjtj
The 7Xj fatty acid produced by the decomposition of the ribs and its oxides are tanno-seven and promote the denaturation of the globulin protein steel.

As mentioned above, the conventional cold L treatment causes a considerable amount of damage to the frozen product, but at present it has no effect on effectively preventing these denaturations, so-called freezing damage. There are no known methods.

In view of these circumstances, the inventor of the present invention conducted research on ways to prevent the degeneration and deterioration of frozen products during freezing, and as a result, the inventors placed the frozen products in a wavy state in the freezing processing section 10j. Knowing that this is effective for preventing the above-mentioned freezing damage, the present invention was completed.

Therefore, the object of the invention is to make it possible to prevent, as much as possible, freezing damage that occurs during frozen storage of foods.

Another object of the present invention is to provide a new refrigeration method that is effective in preventing the above-mentioned refrigeration problems.

Still another object of the present invention is to prevent food from losing its freshness as much as possible during freezing, and to provide frozen foods of good quality.

The above-mentioned and other objects of the present invention are as follows: In the cold house method for food products, which consists of maintaining food products such as meat or seafood at a cold storage temperature, the products to be frozen are kept in a charged state during the freezing process. It can be synthesized by maintaining .

According to the method of the present invention, it is possible to effectively prevent freezing damage, but this is because the water inside the cells is
11 The dehydration effect that moves outside the cell is suppressed, and the 1f outside the cell is suppressed.
Since the growth of ice crystals formed by C is prevented, A・Il
This is thought to be due to the fact that the destruction and deterioration of the Ill membrane is suppressed, and the concentration changes of the components of the cell fluid are kept slightly, thereby preventing the precipitation of lumps within the cells and the breakage of protein particles. .

In any case, according to the method of the present invention, the product to be frozen does not exhibit discoloration or discoloration, maintains its texture, and maintains a certain elasticity. It is known that there is no greasy burn, protein-negative texture, no deterioration in flavor even after thawing, less dripping, maintains freshness after thawing, and has a long shelf life.

Foods to which the method 11j can be applied include fruits, vegetables, and water-seafood mixed cultivation, which are conventionally subjected to cryopreservation. The octopus, the fruit of the fruit 9, is (+1, 4th point, food 1, unlike the 1st Nakochi, the tissue is struggling for 17 days, so if it has been pre-treated, it is cold). Thailand, I'm a famous tag.
14, 111 degrees of heat, 12, blanching treatment for side dishes.

Various methods can be used as the writer method used in the present invention.

A method in which a refrigerant such as charcoal, helium, argon, etc. is injected onto the item to be frozen and the latent heat of vaporization is used; freezing by direct contact with a low-temperature liquid such as sodium chloride. The so-called brine soaking method is a consolidating method, a direct cooling method such as a method in which packaged and sealed items to be frozen are soaked in a low-temperature liquid such as miniaturized calcium (if the refrigerant liquid is toxic); It is possible to use any method known in the United States, such as the method of cooling gas and freezing it, the contact method of freezing the refrigerant by bringing it into close contact with the heat source, etc., etc. Ruru.

On the other hand, various means and methods can be considered to improve the quality of frozen products, which are in a very short period of time.

For example, by connecting or inserting electrode power to the item to be frozen,
Slightly leave the external power $fS in the open state (including the ground state): Keep the items to be frozen in the market, place; (However, in this case, it is possible to use direct current at 1 level. In addition, when the product to be frozen is subjected to freezing treatment in a conductive piece The product to be frozen can also be obtained by soaking one side of the product.

It is possible to use any conventionally known method as the square classification, and it is not limited to four.

As is clear from the method for freezing the frozen product, either a direct current or an alternating current source can be used, and when applying this method, subject,
Aff1 can be selected according to the band 137 method.

Furthermore, the intersection rA:', K is unrelated to frequency.

There is no particular restriction on the electric power used, and it is about 100
A sufficient effect *-S can be achieved with v punch strength.

In the method of the present invention, the eel stream is almost oil-free in order to cause the frozen product to be frozen during the freezing process. A small amount of water is consumed (in the inventor's experience, /200■ is 0.
(about 5 mA), so the power consumption is very small, as shown in Table 19.Therefore, the energy cost Vj due to discarding is almost the same as that of conventional cooling treatment.

The method of the present invention can also be carried out in locations where bamboo is subject to rumbling or burning during freezing treatment for the purpose of long-term preservation. For example, a general freezer, refrigeration section,? It can be carried out in any location, such as in a military container or in a drag storage facility, as long as the appropriate forces are available.

Hereinafter, preferred embodiments of the present invention will be explained with reference to the attached drawings.
There is no illusion as it is limited to 1st place.

An example of equipment for carrying out the method of the undiscovered invention is shown in the attached Fig. 2 and Fig. 2. #, simply indicates 7ζ.

FIG. 1 shows an example in which an article to be frozen is electrically charged by connecting a holding body (frozen bread in this example) to an electrode.

The refrigeration section 1 is a well-known near-gelat type refrigeration cell. The cold 51 i4 used here is also a known one and is made of metal, and is placed on a carrier 7 for carrying frozen bread, which is insulated from the outside Φ by an insulating plate 6. . The fresh products to be frozen 5 are stored in the frozen pan and put into the freezer together with the carrier 7. The electrode 8, which is connected via a lead wire 2 to an electrostatic induction device (not shown) connected to a power source, is connected to any refrigeration tube, thus ensuring that the items to be frozen are electrically charged. Further, a plurality of hooks or poles may be used, and the 9AK% pole may be surface-connected to the product to be frozen.

The refrigerator 8 communicates with a refrigerator conditioning unit 10 via a refrigerant feed fC9, and the refrigerant is returned along a return pipe 11. Fiyu stirring means in the freezer,
A temperature gauge is installed to ensure that the temperature remains constant and uniform.

FIG. 2 shows the implementation of the method of the invention in a refrigeration system.

The brine freezing tank 21 is composed of insulators 26, 2, 7, and 28, and is completely insulated from the outside by insulating legs 22. Alternatively, it is also possible to configure the unit 28 with a conductor and ground it. In this example, freezing is brine freezing liquid 29
is used. The liquid is communicated with a cooler 84 via a prine feed pipe 81 and a brine, ljL, pipe 32, and the cooler is further connected to a refrigerator conditioning unit 87 via a refrigerant feed pipe 86 and a return pipe 85. connected to
The temperature of the brine solution is maintained at a predetermined value. Also, circulation of brine solution? ``ii Guaranteed by one means.

To explain further, the brine liquid 29 is taken out of the brine return pipe 82 from the brine freezing tank 21, sucked by the pumping means 88, and sent to the brine cooler 34, where it is sent from the refrigerated volatilizer conditioning unit 87 through the pipe 86. It is cooled to a predetermined temperature by coming into contact with the refrigerant.

The freezing tank is then sealed with an insulating and heat-insulating lid (not shown). Furthermore, it is preferable that the freezing tank and the brine liquid cooling bath are insulated independently or together.

For freezing, a brine solution, for example, a chlorinated IJ solution is used. The product to be frozen at 8° is placed in a support means 88, such as a net-shaped metal container, and is frozen by immersing it in a brine solution.

Charging of the frozen product 80 is performed by inserting the electrode 25 into the brine solution. In this case, it can be understood that the connection of the 11 poles may be the product to be frozen or a support means for the product.Furthermore, the inner wall 26 of the freezing tank is rotted with an electrolytic substance, and the It is also possible to charge the frozen product by connecting it to Yanagi.

Electrode 25 is connected to lead wire 28 via connector 24, and lead #1128 is connected to a frost source via an electrostatic induction device.

Below, the results of applying the method of the invention are shown for some examples. The power supply is 200V! ; Uses OHz alternating current, static 1, induction equipment manufactured by Hishitan Kogyo@/200V, 0, 3
mA (R4゜Electronic for D-mono!JLu It was made by Fulumi and the dimensions were 200X!;OX3m.

[Brief explanation of the drawing]

1 and 2 illustrate two different embodiments for carrying out the method of the invention.

Claims (1)

[Scope of Claims] (1) In a method for freezing foods, which consists of maintaining fruits and vegetables, meat meat, or marine fish and shellfish at freezing temperatures, the frozen products are kept in an electrically charged state during freezing. (2) In order to charge the frozen item, the frozen item, its conductive cloth, or support means, which has been insulated to an insulating state, is connected to one of the frost poles. or freeze the frozen product.
Insert 1τ frame f and release the other force box and pole as symptoms, % # + tree search range mud (refrigeration method of item 11 d +, l'. (3) The above-mentioned frozen product In order to electrify the object, connect or insert a power source to the object to be frozen, and connect the power source to the object that is insulated and spaced apart from the object to be frozen. %1 + range of pursuit (
The sister law described in Section 11. (4; The 80-year-old divine item is charged by placing it in the 'kame field', which is the range of the ox and shadow story (1)
Freezing method described in Section 1. (5) When the product to be frozen is produced in a conductive medium,
The freezing method according to claim 11, characterized in that one of the oranges is immersed in the conductive medium.