Method for Aging and Freezing Food Ingredients

Abstract

An object of the present invention is to provide a method for aging and freezing food products, which can maintain the peak of aging and thaw the food products without losing the extracted umami by appropriately controlling the temperature from after aging to thawing according to the type of food product. 【Means for Solving the Problem】The food product is aged with a liquid refrigerant in a temperature range of -5°C to 10°C according to the type of the food product, and the aged food product is rapidly frozen with a liquid refrigerant in a temperature range of -45°C or lower without any interval, thereby minimizing cell destruction of the food product and enabling long-term maintenance of the umami at the peak of aging. Preferably, each process of aging, rapid freezing, and thawing of the food product is performed with a liquid freezer.

Description

Technical Field

[0001] The present invention relates to a method for processing and freezing matured food ingredients. More specifically, by integrating the processing steps of aging, freezing, and thawing into a series and performing consistent temperature control, physical and chemical deterioration of the food ingredients is minimized, the umami components of the food ingredients are maximally extracted, and the quality of the food ingredients is intended to be maintained for a long period. The present invention relates to a method for processing and freezing matured food ingredients.

Background Art

[0002] Needless to say, aging is the process of becoming in a favorable state over time. For example, in the case of meat, as aging progresses, proteins change into amino acids and peptides, increasing in quantity. These amino acids are one of the umami components, which are perceived by the human tongue as umami and give a delicious taste. In addition, when the amount of amino acids increases, it becomes easier to be absorbed by the body, resulting in a soft texture. However, if the processing time for aging is short, aging will not progress, and if it is long, it will lead to spoilage. That is, aging and spoilage are on the verge of each other, and it is important to distinguish between them, which requires sufficient management and experience.

[0003] Examples of aging methods include, for meat, dry aging (a method of aging for about 2 weeks to 2 months by adjusting humidity, temperature, circulating air, and removing moisture in a dedicated storage), withering aging (an old technique in Japan where the whole carcass is hung in a refrigerator and aged for 3 to 4 weeks), and wet aging (a method of dividing into parts, making it airtight in a vacuum, and letting it rest in a refrigerator at 0°C to 1°C for about 1 to 2 weeks). Most of the beef on display in stores has undergone a certain amount of time in the distribution process and is mostly wet aged.

[0004] Aging is not limited to meat but is also related to fish, fermented foods, fruits, dairy products, etc. In any case, there is a peak in the aging process, and it is important to maintain that peak state. However, as described above, maintaining and managing the peak of aging is a very difficult task. If the peak cannot be maintained, quality deterioration due to oxidation and drying will occur. The optimal aging temperature varies depending on the type of food material, and it is difficult to maintain that optimal aging temperature. However, there is no established aging technology that focuses on this point.

[0005] Regarding the freezing process, when freezing at about -30°C, it takes a long time to reach complete freezing. During this time, ice crystals in the food material grow larger and cell destruction progresses, resulting in drip (leakage of umami components) during thawing. Therefore, rapid freezing at a lower temperature is desired. However, since the conventional commercialized freezer (liquid freezer) has a limit of -30°C, there has been no exploration of technology to sufficiently suppress cell destruction and maintain the peak of aging.

[0006] Furthermore, regarding the thawing process, if rapid thawing is performed using a microwave oven or the like, there is a risk of a large amount of drip and loss of umami. Also, in the case of refrigerated thawing at about 4°C, it takes a long time and thawing unevenness is likely to occur. For the thawing process, it is required to set an appropriate thawing temperature for each food material and suppress drip while optimizing aging during thawing. However, conventionally, no technology that can sufficiently meet such requirements has been proposed.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0008] As described above, aging is effective for bringing out the umami of food ingredients. In order to maintain the peak of the aging, it is important to perform freezing treatment and thawing under optimal conditions that do not generate drip. Conventionally, attempts have not been made to minimize physical and chemical deterioration of food ingredients and maximize and maintain umami components of food ingredients by performing consistent temperature control for each processing step of aging, freezing, and thawing as a series of steps.

[0009] The present invention has been made under such a background. By appropriately performing temperature control from after aging through freezing to thawing according to the type of food ingredient, the umami of the food ingredient brought about by aging is sufficiently brought out, the peak of the aging is maintained by rapid freezing, and a method for aging and freezing treatment of food ingredients that can thaw without losing the umami that has been brought out is provided as an issue.

Means for Solving the Issues

[0010] The invention described in claim 1 for solving the above issues is to perform each treatment of aging of food ingredients, rapid freezing at -45°C or lower, and thawing while controlling the temperature respectively Continuous to perform Cavities a method for aging and freezing treatment of food ingredients And, The maturation treatment of the food material is a step of maturing the vacuum-packed food material in a liquid refrigerant at a temperature in the range of -5°C to 10°C for a time period preset depending on the type of food material, The rapid freezing treatment at -45°C or less is a step of rapid freezing the aged food material in a liquid refrigerant at a temperature of -45°C or less immediately after the completion of aging, The thawing treatment is a step of thawing the frozen food material at a temperature ranging from -5°C to 5°C depending on the type of food material, The maturation process, quick-freezing process, and thawing process of the food material are carried out consecutively in a liquid freezer without any other processes being performed in between. This is a method for aging and freezing treatment of food ingredients, which is characterized by the above.

[0011] In one embodiment, the aging treatment of the food ingredient The rapid freezing process is carried out in an aging chamber placed in a cooling tank filled with the cooling liquid of the liquid freezer used in the rapid freezing process, and the aging chamber is surrounded by a heat-insulating wall so as to be isolated from the cooling liquid, and the temperature inside the chamber can be adjusted. 。

[0012] The aging treatment of the food ingredient process, rapid freezing treatment Each step in the thawing process The treatment is performed with a single liquid freezer.

Effects of the Invention

[0015] The method for aging and freezing food according to the present invention is as described above. By consistently controlling the temperature from after the aging process until reaching the thawing process through the freezing process, it is possible to fully bring out the umami of the food, maintain the peak of its aging, and have the effect of being able to thaw the extracted umami without losing it.

Embodiments for Carrying Out the Invention

[0016] The embodiments for carrying out the present invention will be described in detail. The first aspect of the method for aging and freezing food according to the present invention is characterized in that each process of aging the food, rapid freezing at -45°C or lower, and thawing is carried out in series while controlling the temperature respectively. In that case, it is preferable to carry out the aging process and the freezing process of the food in series using a liquid freezer. In that case, as will be described later, the aging process and the rapid freezing process of the food can be carried out using one liquid freezer. Also, following the aging process and the rapid freezing process of the food, the thawing process can be carried out in series using a liquid freezer. In that case, the aging process and the thawing process of the food can be carried out using one liquid freezer. When using a liquid freezer, the food is vacuum-packed in a plastic bag or the like before the aging process.

[0017] Also, the second aspect of the method for aging and freezing food according to the present invention is to age the food in a temperature range of -5°C to 10°C according to its type, and then, without any pause, rapidly freeze the aged food with a liquid refrigerant in a temperature range of -45°C or lower, thereby minimizing cell destruction of the food and maintaining the umami at the peak of aging for a long period of time. And the thawing of the frozen food is carried out in a temperature range of -5°C to 5°C, so that the umami and texture can be optimized while maintaining the tissue structure of the food. Hereinafter, each process will be described in more detail.

[0018] Aging process As described above, the conventional aging methods include dry aging, withering aging, and wet aging. However, in dry aging and withering aging, microorganisms adhere during the aging process. If the microorganisms work effectively for humans, the aging will be delicious, but depending on changes in humidity and temperature, harmful microorganisms may adhere and cause spoilage. Also, in any technique, if the protein change goes too far, it will change to spoilage such as hydrogen sulfide and ammonia beyond amino acids. And above all, there are problems that the aging process takes time and aging unevenness is likely to occur. The aging process in the method according to the present invention is performed, for example, using a liquid freezer described later while controlling the temperature in the cooling liquid, so there is an advantage that the entire food can be aged quickly, evenly, and without variation.

[0019] The foods to which the method according to the present invention is applicable are mainly meats and fish, but in addition, there are also dairy products, fruits, vegetables, and fermented foods such as miso, soy sauce, and sake that contain a large amount of moisture in particular. For these foods, as follows, there is an optimal aging temperature range for increasing the umami component in each, so an optimal aging temperature range is set in advance for each type of food.

[0020] Also, since the time required for aging, in other words, the time until reaching the peak of aging, differs for each type of food, it is necessary to set the aging time in advance for each food. It is effective to use a taste sensor for setting the aging time, and it can also be set based on the results of taste tests by a large number of monitors. Examples of the appropriate aging temperature range and aging treatment period for each food are as follows.

[0021] · Meats (beef, pork, chicken) Aging for 10 to 14 days in the temperature range of -5°C to 2°C In this temperature range, cathepsin enzyme works, protein decomposition progresses, and umami increases. · Fishes (tuna, salmon, etc.) Aging for 3 to 7 days in the temperature range of -2°C to 5°C In this temperature range, inosinic acid (IMP) increases due to ATP decomposition. · Dairy products (cheese, yogurt) are aged in the temperature range of 0°C to 8°C. In this temperature range, the fermentation of lactic acid bacteria progresses, improving the flavor. · Fruits (grapes, mangoes, etc.) are aged in the temperature range of 2°C to 10°C. In this temperature range, the sugar content increases due to enzymatic action. · Fermented foods (miso, soy sauce, sake) are aged in the temperature range of 5°C to 10°C. In this temperature range, microbial fermentation is optimized, deepening the aging.

[0022] Meat is rich in protein and also contains nutrients such as iron, vitamin B12, and zinc that are easily lacking. Also, by aging, the amino acid (glutamate), which is a flavor component, increases. The protein necessary for building the human body is not absorbed as it is, but is decomposed into peptides and amino acids and then absorbed. When it has changed to amino acids like aged meat, the nutrients are more easily absorbed. Also, due to the action of enzymes, muscle fibers are decomposed into amino acids, resulting in tender meat.

[0023] The aging process in the method according to the present invention is carried out for a predetermined time by setting the temperature to the above temperature range according to the foodstuff using the liquid freezer described later. At that time, the foodstuff is vacuum-packed in a plastic bag or the like.

[0024] Freezing process In the method according to the present invention, following the above aging process, a rapid freezing process is carried out without any interval. The rapid freezing process is carried out at an ultra-low temperature of -45°C or lower in a short time (usually about 5 to 10 minutes). Freezing rapidly in such a short time has a time advantage, but the main reason is to quickly pass through the temperature range of -1°C to -5°C, which is called the maximum ice crystal formation temperature range. That is, this temperature range is the temperature range in which the moisture in the food changes to ice. If this temperature range is not quickly passed through, when the moisture changes to ice crystals, it expands, the ice crystals break the cell membrane of the food, and the flavor components flow out. Moreover, when the cell membrane is broken, the gap between the cell membranes decreases, so the infiltration of a seasoning liquid or the like is inhibited.

[0025] In the method according to the present invention, the rapid freezing at ultra-low temperatures is preferably carried out using a liquid freezer invented by the inventor, which is a non-CFC type and freezes foodstuffs vacuum-packed while flowing a coolant (for example, an antifreeze such as ethanol-based ethanol brine) below -50°C by screw drive (Japanese Patent Application No. 2024-119275).

[0026] This liquid freezer has not been conventionally put into practical use and is designed assuming a temperature of -50°C or lower. At such low temperatures, the viscosity of the coolant becomes considerably high and it becomes sticky, so it is necessary to stir it sufficiently. For this purpose, in this liquid freezer, below the partition plate, a stirring blade with a horizontally oriented shaft generates a water flow horizontally towards the direct cooling coil, and a backflow is generated above and below the partition plate, so that efficient stirring can be carried out without waste, and thus it can cope with a coolant of -50°C or lower.

[0027] Also, this liquid freezer can be made, for example, in a compact size with a length, width, and height of about 70 cm, 90 cm, and 110 cm respectively, so it has the advantage of not taking up much space even when installed in a small-scale store.

[0028] The above-mentioned aging process can be carried out using this liquid freezer. In that case, in the cooling tank filled with the coolant, an aging chamber surrounded by a heat-insulating wall and capable of adjusting the indoor temperature is arranged so as to be isolated from the coolant. In the case of this configuration, the foodstuffs to be aged are vacuum-packed and put into the aging chamber, the aging chamber is set to the temperature range suitable for the foodstuffs and liquid-cooled for a predetermined time, and immediately after the elapse of the predetermined time, the foodstuffs are transferred into the coolant while still vacuum-packed and rapidly cooled. In the case of the generally used air blast method, although it does not take the trouble of vacuum-packing the foodstuffs, it not only takes a long time until freezing is completed but also has the disadvantage that freezing unevenness is likely to occur. However, in the case of the method according to the present invention, since the aging process and the rapid freezing process are carried out in the liquid, aging and freezing without unevenness can be achieved as a whole in a short time.

[0029] Alternatively, it may be possible to prepare a liquid freezer for aging treatment and a liquid freezer for rapid freezing separately. In that case, it is preferable to use the liquid freezer for aging treatment in combination with the following liquid freezer for thawing treatment, which has a similar processing temperature range.

[0030] Thawing process This step is a process of optimizing the umami and texture while maintaining the tissue structure of the food by thawing the frozen food in the temperature range of -5°C to 5°C. By thawing in the range of -5°C to 5°C, it is possible to appropriately retain the moisture of the food and minimize drip. The thawing temperature varies depending on the food. In the case of meat and fish, -2°C to 0°C is optimal, and by thawing in this temperature range, it is possible to retain the umami while suppressing drip. In the case of dairy products and fermented foods, the range of 0°C to 5°C is optimal, and by thawing in this temperature range, the enzyme reaction can be reactivated and the flavor can be maximized.

[0031] The thawing process can be carried out by methods such as natural thawing, refrigerator thawing, running water thawing, ice water thawing, etc., according to the food. However, it is recommended to perform thawing with a liquid refrigerant using the above liquid freezer or another type of liquid freezer (which can be used in combination with the liquid freezer for aging treatment as described above). By performing thawing using a liquid refrigerant, the entire food can be uniformly heated, the temperature gradient between the outside and inside of the food can be minimized, thereby suppressing the occurrence of drip and improving the moisture retention rate of the food.

Industrial Applicability

[0032] The method for aging and freezing food materials according to the present invention is as described above, and it can be applied to various food materials. By consistently performing temperature control from after the aging process until reaching the thawing process through the freezing process, it can sufficiently bring out the umami of the food materials, maintain the peak of their aging, and has the effect of being able to perform the thawing process without losing the extracted umami. It can be easily utilized in food material manufacturers, supermarkets, high-class restaurants, hotels, and various other factories and stores, so its industrial applicability is great.

Claims

1. A method for aging and freezing food ingredients, which continuously performs the processes of aging, rapid freezing at -45°C or lower, and thawing of food ingredients while controlling the temperature respectively, wherein the aging process of the food ingredients is a step of aging the vacuum-packed food ingredients in a liquid refrigerant in a temperature range of -5°C to 10°C for a preset time according to the type of the food ingredients, the rapid freezing process at -45°C or lower is a step of rapidly freezing the aged food ingredients in a liquid refrigerant in a temperature range of -45°C or lower without interruption after the aging is completed, the thawing process is a step of thawing the frozen food ingredients in a range of -5°C to 5°C according to the type of the food ingredients, and the aging and freezing process of the food ingredients is characterized in that each process in the aging process, rapid freezing process and thawing process of the food ingredients is continuously carried out by a liquid freezer without interposing other processes in between.

2. The aging process of the food ingredients is carried out in an aging chamber arranged in a cooling tank filled with a coolant of the liquid freezer used in the rapid freezing step, and the aging chamber is surrounded by a heat insulation wall so as to be isolated from the coolant, and the indoor temperature can be adjusted. The method for aging and freezing food ingredients according to Claim 1.

3. The method for aging and freezing food ingredients according to Claim 1 or 2, wherein each process in the aging process, rapid freezing process and thawing process of the food ingredients is carried out by one liquid freezer.