公开(公告)号：US20070048419A1

公开(公告)日：2007-03-01

申请号：US11457165

申请日：2006-07-13

申请人： Fumio Noda ,  Minoru Noda ,  Shuji Yamamoto ,  Iaamu Yoshino

发明人： Fumio Noda ,  Minoru Noda ,  Shuji Yamamoto ,  Iaamu Yoshino

IPC分类号： A21D4/00

CPC分类号： A23L3/36 ,  A23B4/06 ,  A23B4/08 ,  A23B4/20 ,  A23B4/24 ,  A23B5/05 ,  A23B5/14 ,  A23B5/18 ,  A23B7/04 ,  A23B7/05 ,  A23B7/154 ,  A23B7/157

摘要： The purpose of the present invention is to provide a method for producing a frozen food having a texture, which is similar to that in a state before freezing, even after defrosting. The means for solution of the present invention is a method for producing a frozen food comprising the steps of: immersing at least one food material selected from the group consisting of vegetables, fruits, seafoods and eggs, in an aqueous solution containing salt, saccharide and calcium salts; and freezing the food material immersed in the aqueous solution by being passed through a temperature range of 0 to −50° C. within 15 minutes to reach a temperature range of −20° C. or less. The aqueous solution contains 1 to 5 wt % of salt, 2 to 10 wt % of saccharide and 0.1 to 0.5 wt % of calcium salts.

摘要翻译： 本发明的目的在于提供一种即使在除霜后也具有与冷冻状态相同的质地的冷冻食品的制造方法。 本发明的解决方法是一种冷冻食品的制造方法，其特征在于，包括以下步骤：将选自蔬菜，水果，海鲜，鸡蛋的至少一种食品浸渍在含有盐，糖类的水溶液中， 钙盐; 在15分钟内通过0〜-50℃的温度范围，将浸渍在水溶液中的食品冷冻至-20℃以下的温度范围。 该水溶液含有1至5重量％的盐，2至10重量％的糖和0.1至0.5重量％的钙盐。