Methods for selling food products, methods for thawing food products intended for room temperature display.

Abstract

This system enables the thawing of frozen foods to room temperature for display in stores while remaining unopened, and the sale of such thawed foods. [Solution] The process includes a manufacturing step S10 for processing and manufacturing food, a packaging step S20 for packaging the food, a freezing step S30 for freezing the food, a thawing step S40 for thawing the packaged frozen food 50 by irradiating it with microwaves under a reduced pressure below atmospheric pressure using a vacuum microwave thawing machine 10, and a display step S50 for placing the thawed frozen food (thawed food 60) in a location in the sales store 70 where it can be seen by at least the purchaser 80. In the thawing step S40, the frozen food 50 is thawed to room temperature while remaining unopened.

Description

Technical Field

[0005] ,

[0001] The present technology relates to a method for selling food using a vacuum microwave thawing machine and a method for thawing food for room temperature display used in the sales.

Background Art

[0002] Conventionally, frozen foods are widely sold in stores and purchasers (customers) cook them using a microwave oven. Frozen foods can extend their expiration date compared to foods sold without freezing, and they are highly convenient because they only need to be cooked as much as necessary. It also contributes to the efficiency of logistics by reducing the number of deliveries and the reduction of food waste loss.

Summary of the Invention

Problems to be Solved by the Invention

[0003] In the case of the conventional distribution and sales method of frozen foods, it is assumed that frozen foods are eaten immediately after being cooked using a microwave oven. For example, frozen foods heated in a microwave oven in a sales store may cause concerns such as quality deterioration and the growth of miscellaneous bacteria over time, so it is preferable to eat them immediately in the eat-in space in the store. Therefore, the cooked frozen foods are not suitable for uses such as purchasing in the morning before going to work and eating at the workplace at lunchtime, and are not used as substitutes for foods for room temperature display.

[0004] The present technology has been made in view of the above circumstances, and aims to thaw frozen foods to room temperature for display in sales stores while they are unopened, and to sell the foods thawed in this way.

Means for Solving the Problems

[0005] The method of selling food products related to this technology includes a manufacturing step of processing and manufacturing food products, a packaging step of packaging food products, a freezing step of freezing food products, a thawing step after the manufacturing step, the packaging step, and the freezing step of thawing the packaged frozen food products by irradiating them with microwaves under reduced pressure below atmospheric pressure using a vacuum microwave thawing machine, and a display step after the thawing step of placing the thawed frozen food products in a location in a store where they can be seen by purchasers, wherein in the thawing step, the frozen food products are thawed to room temperature while remaining unopened.

[0006] Furthermore, the thawing step may be performed within the sales store, and the vacuum microwave thawing machine may be operated by a store employee within the sales store.

[0007] Furthermore, the thawing step may be performed within the transport equipment used to deliver the frozen food to the sales store.

[0008] The method for thawing food products for room temperature display related to this technology is a method for thawing packaged frozen food products to room temperature for display in a retail store, wherein microwaves are irradiated onto the frozen food products under a reduced pressure below atmospheric pressure, and the frozen food products are thawed to room temperature while remaining unopened.

[0009] Furthermore, the frozen food may contain cooked rice, and the starch contained in the cooked rice may be thawed to room temperature in an gelatinized state.

[0010] Furthermore, the frozen food includes cooked rice and dried seaweed packaged so as not to come into contact with the cooked rice, and the seaweed may be thawed to room temperature while remaining in its dry state.

[0011] Furthermore, the frozen food may include at least one of bread or prepared food.

[0012] Furthermore, the frozen food may include frozen sushi.

[0013] Furthermore, the frozen food may also include confectionery. [Effects of the Invention]

[0014] This technology allows frozen foods to be thawed to room temperature for display in stores while remaining unopened, and enables the sale of such thawed foods. [Brief explanation of the drawing]

[0015] [Figure 1] Diagram showing the flow of the food sales method according to Embodiment 1 [Figure 2] Diagram showing the thawing step [Figure 3] Diagram showing the display steps [Figure 4] A diagram showing a customer taking food items from a display shelf. [Figure 5] Front view of a vacuum microwave thawing machine [Figure 6] Figure 5 shows a cross-sectional view of the vacuum microwave thawing machine (Line II). [Figure 7] Figure 5 shows a vacuum microwave thawing machine, and Figure 6 shows a cross-sectional view taken along the line II-II. [Figure 8] Diagram showing the flow of the food sales method according to Embodiment 2 [Figure 9] Table showing the contents of the comparative experiment examples and comparative examples. [Figure 10] Table showing the evaluation results of the comparative experiment [Modes for carrying out the invention]

[0016] <Embodiment 1> A thawing method for frozen foods and a food sales method according to Embodiment 1 will be described with reference to FIGS. 1 to 10. The foods to be thawed and sold in this embodiment are not limited in type as long as they are so-called ready meals that can be eaten without additional cooking after thawing. Specific food examples will be described later. For example, rice balls made from cooked rice, sushi which is a combination of cooked rice and fresh seafood, confectionery including fresh cream, bread such as sandwiches, side dishes, and combinations thereof (bento boxes, donburi, etc.) can be mentioned.

[0017] As shown in FIG. 1, the food sales method according to this embodiment includes a manufacturing step S10, a packaging step S20, a freezing step S30, a thawing step S40 in which the packaged frozen food is thawed by a vacuum microwave thawing machine 10, and a display step S50 in which the thawed food is displayed in a sales store 70.

[0018] The manufacturing step S10 is a process of manufacturing foods by processing and cooking raw materials. The packaging step S20 is a process of packaging the manufactured foods. The packaging form may be sealed or non-sealed. The freezing step S30 is a process of freezing the manufactured foods. In this embodiment, it is assumed that the packaging step S20 is performed between the manufacturing step S10 and the freezing step S30, but the order of the packaging step S20 and the freezing step S30 may be reversed. That is, the freezing step S30 is not limited to the process of freezing the packaged food, and may be a process of freezing the food before packaging. Also, the packaging step S20 is not limited to the process of packaging the food before freezing, and may be a process of packaging the food after freezing.

[0019] As shown in FIG. 1, the execution locations of the manufacturing step S10, the packaging step S20, and the freezing step S30 are, for example, a food manufacturing factory 30. The specific implementation details of each step S10, S20, S30 are not limited, and various known methods and implementation means can be used. Therefore, for example, the implementation details of the manufacturing step S10 and the packaging step S20 may be the same as those when shipped from the food manufacturing factory 30 as food for normal temperature display without performing the freezing step S30.

[0020] Hereinafter, in order to distinguish the food states before and after thawing, the food subjected to manufacturing, packaging, and freezing is referred to as frozen food 50, and the thawed frozen food 50 is referred to as thawed food 60. As shown in FIG. 1, the frozen food 50 is delivered from the food manufacturing factory 30 to the sales store 70 by a transport vehicle 35 (an example of transport equipment). The delivery of the frozen food 50 to the sales store 70 by the transport vehicle 35 is not limited to direct delivery and may be delivered via a relay facility (for example, a distribution center).

[0021] The thawing step S40 is a process of thawing the packaged frozen food 50 to room temperature while keeping it unopened by a vacuum microwave thawing machine 10. The vacuum microwave thawing machine 10 includes a chamber 11 for accommodating the frozen food 50, and is a device that irradiates the frozen food 50 in the chamber 11 depressurized to a reduced pressure state (vacuum state) lower than the atmospheric pressure with microwaves for thawing. The vacuum microwave thawing machine 10 will be described in detail later.

[0022] As shown in FIG. 1, the execution location of the thawing step S40 according to the present embodiment is the sales store 70. The frozen food 50 delivered to the sales store 70 may be thawed immediately after unloading from the transport vehicle 35, or may be thawed at an arbitrary timing (for example, according to the sales situation and inventory situation) after being stored frozen in the sales store 70.

[0023] The sales store 70 is envisioned to be, for example, a convenience store, but is not limited to any place where an employee 71 can thaw frozen food 50 using a vacuum microwave thawing machine 10 and sell the thawed food 60. The sales store 70 may also be, for example, a sales counter inside a train car, a sales space set up in a baseball stadium, or even a mobile store.

[0024] The frozen food 50 is thawed using a vacuum microwave thawing machine 10 for display at the store 70. More specifically, as shown in Figure 2, the store clerk 71 of the store 70 places the frozen food 50 into the chamber 11 of the vacuum microwave thawing machine 10 and operates the control unit 25 of the vacuum microwave thawing machine 10, which will be described later. At this time, the frozen food 50 remains in its packaging and is not opened. The packaged frozen food 50 is thawed by the vacuum microwave thawing machine 10 to room temperature without being opened. The thawed food 60 is then removed from the vacuum microwave thawing machine 10 by the store clerk 71.

[0025] Here, "room temperature" in this specification refers to the temperature range defined as 20°C ± 15°C in the JIS standard "JIS Z 8703," that is, a temperature range of 5°C to 35°C. Therefore, "room temperature sales" in this specification refers to the ambient temperature (room temperature) within the sales store 70. This includes not only cases where the product is sold, but also cases where it is sold in a temperature-controlled state (refrigerated, etc.) within this temperature range, depending on the summer environment of the 70 retail stores.

[0026] In the display step S50, as shown in Figure 3, the unopened thawed food products 60, which have been thawed at room temperature, are placed on the display shelves 75 by the store clerk 71. Then, as shown in Figure 4, the customer 80 selects and purchases the thawed food products 60 displayed on the display shelves 75.

[0027] The display shelf 75 only needs to be in a location where the customer 80 can at least see the thawed food 60, and is not limited to a location where the customer 80 can directly touch the thawed food 60. For example, it is also acceptable for a store employee 71 to take the thawed food 60 from the display shelf 75 and hand it to the customer 80 upon request. Alternatively, the customer 80's purchase request may be communicated to the store employee 71 using an information and communication terminal.

[0028] Next, the configuration of the vacuum microwave thawing machine 10 and the thawing method will be explained with reference to Figures 5 to 7. The vacuum microwave thawing machine 10 broadly comprises a chamber 11, a door 12, a vacuum pump 13 for reducing the pressure inside the chamber 11, a control valve 14 for restoring (boosting) the pressure inside the chamber 11, a vacuum sensor 15 for measuring the pressure (vacuum level) inside the chamber 11, a magnetron 16 (microwave generator) for generating microwaves, a waveguide 17 for guiding microwaves from the magnetron 16 into the chamber 11, a control device 20, and an operating unit 25. The symbols F, B, L, R, U, and D shown in Figures 4 to 6 indicate the front and rear in the front-to-back direction, left and right in the width direction (left-to-right direction) when viewed from the front, and up and down in the vertical direction (up and down direction), respectively.

[0029] Chamber 11 is a horizontally elongated, roughly rectangular box made of metal such as stainless steel, and its interior serves as a thawing chamber for storing frozen food 50. Chamber 11 has a front opening 11S1 for storing and removing frozen food 50, and the front opening 11S1 can be opened and closed by a swing-type door 12.

[0030] The control device 20 includes at least a microcomputer and memory, and controls the operation of the vacuum microwave thawing machine 10 based on a control program. The operation unit 25 is provided for changing various settings and selecting operating modes by the store clerk 71 or the maintenance manager of the vacuum microwave thawing machine 10.

[0031] The vacuum microwave thawing machine 10 irradiates the frozen food 50 with microwaves while repeatedly performing a depressurization process and a repressurization process, sublimating the ice contained in the frozen food 50 into water vapor, thereby thawing the frozen food 50 without heating it to a high temperature. The ice in the frozen food 50 sublimes into water vapor without undergoing a phase transition to water. Therefore, since thawing is performed in a pressure and temperature range where water cannot exist with the vacuum microwave thawing machine 10, the generation of drip (moisture containing flavor components, etc., that flows out of the frozen food 50) that occurs during thawing can be suppressed. As a result, the frozen food 50 can be thawed at room temperature at a low temperature and without stickiness. Furthermore, even if localized thawing progresses during thawing, the water in the thawed area sublimes, generating a cooling effect due to latent heat, thus suppressing excessive heating and reducing uneven thawing (uneven heating).

[0032] The configuration of the vacuum microwave thawing machine 10 is not limited as long as it can thaw the frozen food 50 using the mechanism described above. For example, the vacuum microwave thawing machine 10 shown in Figures 5 to 7 includes a stirrer 18 that diffuses microwaves into the chamber 11 to suppress uneven heating, and a motor 19 that rotates the stirrer 18. However, these are not included, and a rotating table on which the frozen food 50 is placed may be provided to suppress uneven heating.

[0033] As explained above, the method for thawing frozen food 50 using the vacuum microwave thawing machine 10, and the method for selling thawed food 60, allow thawed food 60 to be sold as an equivalent substitute to conventional food that can be displayed and sold at room temperature. This makes it possible for purchasers 80 to obtain thawed food 60 at the sales store 70 in the morning before going to work and eat it at their workplace during lunchtime.

[0034] Because frozen foods (50) deteriorate less in quality compared to room-temperature foods and can be stored for longer periods, the number of deliveries by transport vehicles (35) to sales stores (70) can be reduced, improving logistics efficiency and alleviating the increasingly serious driver shortage problem. Furthermore, food waste due to excess inventory can be reduced. Additionally, store employees (71) can thaw the frozen foods (50) according to sales trends, thus reducing lost sales opportunities due to insufficient inventory.

[0035] The following sections will provide specific food examples and explain in more detail the effects and benefits of the thawing method and sales method according to this embodiment.

[0036] <Onigiri> If you freeze rice balls sold at room temperature and then thaw them in a microwave oven, the rice will become a dull white color, dry, and hard unless heated to over 60°C.

[0037] Furthermore, in the case of rice balls where the rice and seaweed are packaged separately, the seaweed is packaged in a way that prevents it from coming into contact with the rice, and it is included in a dry state. If this type of rice ball, which is sold at room temperature, is frozen and then heated in a microwave oven, condensation will form inside the packaging film, causing some of the rice to become damp. If the seaweed is wrapped around the part of the rice where the condensation has adhered, the seaweed will not be able to maintain its dry state and will deteriorate.

[0038] In contrast, the inventors of this application have found that when frozen rice balls are thawed using the vacuum microwave thawing machine 10, the cooked rice becomes transparent, soft, and elastic even at room temperature, as shown in the comparative experiment results described later. Cooked rice, which is the raw material for rice balls, contains starch, and starch is gelatinized by cooking. Even when frozen cooked rice is thawed using the vacuum microwave thawing machine 10, the starch is thawed while maintaining its gelatinized state. Conventionally, the vacuum microwave thawing machine 10 is known to be used for thawing frozen fresh seafood for raw consumption such as sashimi in a temperature range below 0°C (for example, thawing from a freezing temperature range of about -60°C to about -20°C to a temperature range of about -10°C to about -5°C). On the other hand, it was not known that cooked rice could be thawed with high quality.

[0039] Furthermore, the inventors of this application confirmed that when rice balls are thawed using the vacuum microwave thawing machine 10, the dry state of the seaweed is maintained during thawing, as shown in the comparative experiment results described later. Therefore, according to the thawing method and sales method of this embodiment, thawed frozen rice balls can be sold at room temperature.

[0040] <Sushi> Traditionally, methods for thawing frozen sushi include natural thawing at room temperature, thawing with hot water, and heating in a microwave oven. Natural thawing requires a long time, typically 2 to 7 hours. Thawing with hot water requires placing the frozen sushi in a container such as a tray to prevent direct contact with the water, and then immersing the container in the hot water, which is time-consuming. Heating in a microwave oven also requires separating the rice (shari) from the toppings (such as fresh seafood), heating the shari in the microwave, and thawing the toppings separately, which is also time-consuming. Furthermore, regardless of the thawing method, measures must be taken to prevent dripping from the toppings from seeping into the shari.

[0041] In contrast, when frozen sushi is thawed using the vacuum microwave thawing machine 10, drip from the toppings can be suppressed, and, as with the rice balls described above, the rice in the sushi can be thawed with good quality even at low temperatures. Therefore, according to the thawing method and sales method of this embodiment, frozen sushi can be thawed quickly and with high quality without much effort, and the thawed frozen sushi can be sold at room temperature.

[0042] <Sweets> Traditionally, methods for thawing frozen confectionery include refrigeration, natural thawing at room temperature, and heating in a microwave oven. In the most common method, refrigeration, a whole cake, for example, requires about 10 hours to thaw due to its large size. When thawing at room temperature, condensation forms on the surface of the confectionery due to the temperature difference, resulting in a decrease in quality. Heating in a microwave oven is not generally recommended, but using it to thaw quickly can lead to uneven heating or overheating, significantly reducing quality.

[0043] In contrast, thawing frozen confectionery using the vacuum microwave thawing machine 10 suppresses condensation, which can lead to a deterioration in quality. Furthermore, even if localized thawing occurs during the process, the sublimation of moisture in the thawed area generates a cooling effect due to latent heat, thus preventing excessive heating and suppressing uneven thawing. Therefore, according to the thawing method and sales method of this embodiment, frozen confectionery can be thawed quickly and with high quality, and the thawed frozen confectionery can be sold at room temperature.

[0044] <Comparative experiment> To evaluate the thawing state of thawed food 60 using a vacuum microwave thawing machine 10, a comparative experiment was conducted comparing it with thawing by natural thawing and thawing using a microwave oven. The comparative experiment is described in detail below.

[0045] <Foods used in the experiment> Conventional room-temperature rice balls sold (stored) at convenience stores (hereinafter referred to as "room-temperature rice balls") were frozen unopened to create frozen rice balls, an example of 50 frozen foods. Generally, room-temperature rice balls sold at convenience stores come in three types: 1) those without seaweed, 2) those with seaweed in contact with the rice and in a moist state, and 3) those with seaweed packaged so that it does not come into contact with the rice and is in a dry state. In this comparative experiment, the rice ball of type 3), which is the most difficult to thaw at high quality, was used as the experimental subject. The rice ball used for type 3) was filled with kelp.

[0046] <Freezing method> For freezing (i.e., in the freezing step S30 described above), a rapid chiller (a so-called blast chiller) was used, which can rapidly freeze food in a short time. Using a rapid chiller allows food to pass through the temperature range where bacteria easily multiply (e.g., +10°C to +60°C) and the temperature range where ice crystals grow when water in food freezes (e.g., -1°C to -5°C) in a short time, resulting in high-quality freezing. For example, the starch contained in the rice in a rice ball can pass through the temperature range of -2°C to +5°C, where beta-gelatinization is likely to occur, in a short time when using a rapid chiller, and can be frozen in high quality while maintaining the gelatinized state it was in when cooked. In contrast, when using more general freezing methods, starch tends to freeze in a beta-gelatinized state without maintaining its gelatinized state.

[0047] Frozen rice balls were prepared by freezing them under the following freezing conditions and then storing them at approximately -25°C for 24 hours or more.

[0048] <Equipment used> • Blast chiller (manufactured by Hoshizaki Corporation, model number HBC-12B3) <Equipment freezing settings> • Internal temperature setting: -40℃ • Internal airflow setting: Maximum (average airflow 1.9 m / s) • Cooling time: 2 hours

[0049] <How to unzip> During thawing (i.e., in the thawing step S40 described above), the frozen rice balls were thawed and brought to room temperature using the four thawing methods shown in Figure 9. The four thawing methods were thawing using a vacuum microwave thawing machine 10 (Example), natural thawing (Comparative Example 1), thawing using a microwave oven at low power (Comparative Example 2), and thawing using a microwave oven at high power (Comparative Example 3).

[0050] <Evaluation Method> For Examples and Comparative Examples 1 to 3, the six evaluation items shown in Figure 10 (condition of the packaging surface, The thawing state was evaluated based on the following criteria: the condition of the inside of the packaging, the condition of the cooked rice, the condition of the seaweed, temperature unevenness immediately after thawing, and temperature unevenness after leaving it to stand. For each evaluation item, an A (acceptable) rating was given if there were no problems (quality comparable to a room-temperature rice ball), and a C (unacceptable) rating was given if there were problems (quality decreased compared to a room-temperature rice ball). The overall evaluation was given as A (high quality) if all six evaluation items were A, and C (low quality) if even one of the six evaluation items was C.

[0051] <Evaluation Results> As shown in Figure 10, the Example (vacuum microwave thawing machine) received an overall rating of A for all evaluation items, confirming that it can thaw food to a high quality. On the other hand, Comparative Example 1 (natural thawing) resulted in a C rating for the condition of the cooked rice, which was inferior, resulting in an overall rating of C (low quality). Comparative Example 1 also had a long thawing time and low efficiency (see Figure 9). Comparative Example 2 (microwave thawing (low power)) resulted in a C rating for the condition of the inside of the packaging, the condition of the cooked rice, and the condition of the seaweed, which were all inferior, resulting in an overall rating of C (low quality). Comparative Example 3 (microwave thawing (high power)) resulted in a C rating for the condition of the inside of the packaging, the condition of the cooked rice, the condition of the seaweed, and temperature unevenness immediately after thawing, which were all inferior, resulting in an overall rating of C (low quality).

[0052] <Embodiment 2> The defrosting step S140 according to Embodiment 2 will be described with reference to Figure 8. Embodiment 2 differs from Embodiment 1 in that the defrosting step S140 is not performed at the sales store 70. In Embodiment 2, redundant explanations of the same configuration and effects as in Embodiment 1 will be omitted.

[0053] The thawing step S140 is performed during transport of the frozen food 50 to the sales store 70. For example, as shown in Figure 8, the vacuum microwave thawing machine 10 is installed inside the transport vehicle 35, and the thawing step S140 is performed inside the transport vehicle 35. Alternatively, if the transport by the transport vehicle 35 is carried out via a relay facility (e.g., a distribution center), the vacuum microwave thawing machine 10 may be installed inside the relay facility, and the thawing step S140 may be performed inside the relay facility.

[0054] In this way, the thawing step S140 can be performed using the transport time, thus increasing efficiency. In particular, if the thawing completion temperature of the vacuum microwave thawing machine 10 is below room temperature (i.e., below 5°C, since the room temperature range in this application is 5°C to 35°C), the transport time can be used to raise the temperature of the thawed food 60 to room temperature (i.e., 5°C or higher), thus further increasing efficiency.

[0055] <Other Embodiments> This technology is not limited to the embodiments described above and in the drawings, and the following embodiments, for example, are also included in the technical scope of this technology.

[0056] (1) Transportation equipment is not limited to transport vehicles such as trucks, but may also include railway cars, airplanes, ships, etc.

[0057] (2) The freezing step S30 may be performed during transport to the sales store 70. For example, the rapid cooling unit may be installed inside the transport vehicle 35, and the freezing step S30 may be performed inside the transport vehicle 35. Alternatively, if the transport by the transport vehicle 35 is carried out via a relay facility (e.g., a distribution center), the rapid cooling unit may be installed inside the relay facility, and the freezing step S30 may be performed inside the relay facility. In this way, the freezing step S30 can be performed using the transport time, making it more efficient. [Explanation of symbols]

[0058] 10: Vacuum microwave thawing machine, 35, 135: Transport vehicle (transport equipment), 50: Frozen food, 70: Sales store, 71: Store clerk, 80: Purchaser, S10: Manufacturing step, S20: Packaging step, S30: Freezing step, S40, S140: Thawing step, S50: Display step

Claims

1. The manufacturing steps for processing and producing food, The packaging step of packaging food, The freezing step for freezing food, A thawing step is performed after the manufacturing step, the packaging step, and the freezing step, in which the packaged frozen food is thawed by irradiating it with microwaves under reduced pressure below atmospheric pressure using a vacuum microwave thawing machine. The process includes, after the thawing step, a display step of placing the thawed frozen food in a location within the store where it can be seen by at least one customer, A method for selling food, wherein in the thawing step, the frozen food is thawed to room temperature while remaining unopened.

2. The aforementioned thawing step is performed within the sales store. The method for selling food according to claim 1, wherein in the thawing step, the vacuum microwave thawing machine is operated by an employee of the sales store.

3. The method for selling food according to claim 1, wherein the thawing step is performed during transportation of the frozen food to the sales store.

4. A method for thawing packaged frozen food to room temperature for display in a retail store, A method for thawing food products intended for display at room temperature, comprising irradiating the frozen food product with microwaves under a reduced pressure state lower than atmospheric pressure, thereby thawing the frozen food product to room temperature while it remains unopened.

5. The aforementioned frozen food includes cooked rice. The method for thawing food products for room temperature display according to claim 4, wherein the starch contained in the cooked rice is thawed to room temperature in an gelatinized state.

6. The aforementioned frozen food includes cooked rice and dried seaweed packaged so as not to come into contact with the cooked rice. The method for thawing food products for room temperature display according to claim 4 or 5, wherein the seaweed is thawed to room temperature while remaining in a dry state.

7. The method for thawing food products for room temperature display according to claim 4, wherein the frozen food product includes at least one of bread or a prepared food product.

8. The method for thawing food products for display at room temperature according to claim 4 or 5, wherein the frozen food product includes frozen sushi.

9. The method for thawing food products for room temperature display according to claim 4, wherein the frozen food product includes confectionery.

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