JP2008295435A - Method for high-quality freezing of bone-removed meat, freezer therefor and high-quality frozen meat - Google Patents

Method for high-quality freezing of bone-removed meat, freezer therefor and high-quality frozen meat Download PDF

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JP2008295435A
JP2008295435A JP2007148667A JP2007148667A JP2008295435A JP 2008295435 A JP2008295435 A JP 2008295435A JP 2007148667 A JP2007148667 A JP 2007148667A JP 2007148667 A JP2007148667 A JP 2007148667A JP 2008295435 A JP2008295435 A JP 2008295435A
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meat
boneless
boneless meat
freezing
frozen
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Kazushige Kitamura
一茂 北村
Takahiro Imada
隆弘 今田
Madoka Kin
まどか 金
Masaru Tokumoto
大 徳本
Tomoko Suzuki
朋子 鈴木
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Mayekawa Manufacturing Co
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Abstract

<P>PROBLEM TO BE SOLVED: To realize a high-quality freezing method that eliminates drip occurrence during thawing, removes meat cracks occurring on the surface of fat side during freezing and keeps the meat in a high-quality state for a long period of time. <P>SOLUTION: In the method for high-quality freezing of bone-free meat by rapidly passing bone-free meat through a maximum ice crystal formation temperature zone, the bone-free meat (m) precooled to 0 to 7°C is brought into contact with a cold energy at -45°C to -65°C so that the meat is rapidly passed through the maximum ice crystal formation temperature zone, the temperature distribution of the cold energy (r) in contact with the bone-free meat (m) during the passage of the maximum ice crystal formation temperature zone is differed and the formation of ice crystal in the bone-free meat (m) is directed at least in one coordinate direction. Therefore, the bone-free meat is frozen so that the most delayed point (t) of the ice crystal formation in the bone-free meat (m) is eccentrically-located from the position of the center of gravity of the bone-free meat (m) to the surface layer side and then the cold energy contact is continued until the core temperature of the bone-free meat (m) is dropped to ≤-20°C. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

本発明は、牛、馬、豚、羊等家畜類の枝肉より骨を除去した獣肉の部分肉、ブロック肉、又はこれらをカットしたカット肉を凍結する際に、凍結時に細胞膜破壊や割れの発生をなくすこと、また細胞間のドリップの流出経路の形成を防ぐことにより、解凍時のうまみ流出を防ぎ、長期間に亘り高品質な状態で保存が可能な骨無し肉の高品質凍結方法、該高品質凍結方法を実施するために好適な装置、及び該高品質な凍結方法で凍結された高品質凍結肉に関する。 The present invention is the occurrence of cell membrane destruction and cracking during freezing when freezing partial meat of meat, block meat, or cut meat from which bone has been removed from carcasses of livestock such as cattle, horses, pigs, and sheep. High quality freezing method for boneless meat that can be preserved in a high quality state for a long period of time. The present invention relates to an apparatus suitable for carrying out a quality freezing method, and high-quality frozen meat frozen by the high-quality freezing method.

従来、最大氷晶生成温度帯（０から−数℃）を緩慢に凍結させたり、あるいは急速凍結による細胞内凍結でも細胞膜が破壊されるような凍結を行った凍結肉は解凍時ドリップが多量に出るため、歩留まりが低下し、うまみ成分が流出するという問題がある。これは細胞内凍結であっても肉の凍結時に形成され肥大化する氷の結晶により肉の細胞膜が破壊されるためである。このため、チルド（未凍結）肉のほうが価値が高く、フレッシュ肉として流通している。一方、外国から輸入するチルド肉は長期間（約３週間）の輸送のため、ネトが発生し、その対策に苦慮している。   Conventionally, frozen meat that has been slowly frozen in the maximum ice crystal formation temperature range (0 to -several degrees Celsius), or frozen so that the cell membrane is destroyed even by intracellular freezing by rapid freezing has a large amount of drip when thawed Therefore, there is a problem that the yield decreases and the umami component flows out. This is because, even in the case of intracellular freezing, the cell membrane of the meat is destroyed by the ice crystals that are formed and enlarged when the meat is frozen. For this reason, chilled (unfrozen) meat is more valuable and is distributed as fresh meat. On the other hand, chilled meat imported from foreign countries is transported for a long period of time (about 3 weeks), causing netting and struggling with countermeasures.

この氷結晶を生成する潜熱温度区域（最大氷晶生成帯と同義）は、通常−１℃〜−５℃の間にあるため、従来の急速凍結法は、この最大氷晶生成温度帯を短時間で通過させることにより、氷結晶粒を小さく押えるようにしている。この場合、肉の表面は冷凍室の雰囲気温度に敏感であるから、問題となるのは、熱伝導の遅れる肉中心部である。   Since the latent heat temperature region (synonymous with the maximum ice crystal formation zone) for generating ice crystals is usually between -1 ° C and -5 ° C, the conventional quick freezing method shortens the maximum ice crystal generation temperature zone. By passing it through time, the ice crystal grains are kept small. In this case, since the surface of the meat is sensitive to the ambient temperature of the freezer compartment, the problem is the center of the meat where heat conduction is delayed.

特許文献１（特開昭５１−１４２５６１号公報）には、豚枝肉の急速冷凍法が開示されている。この発明は、豚枝肉の最大肉厚部であるもも部及び肩部の脂肪側表面に亀裂が生じるのをなくすことを目的としたものである。この発明は、最大肉厚部の中心部が最大氷晶生成温度帯を短時間で通過する急速冷凍を行いながら、最大肉厚部の脂肪側表面を脆化臨界温度（具体的には−４０℃）に達しない範囲で低温で保持するように冷凍室の温度を制御するものである。   Patent Document 1 (Japanese Patent Laid-Open No. 51-142561) discloses a method for rapidly freezing pork carcasses. An object of the present invention is to eliminate the occurrence of cracks on the fat side surfaces of the thigh and shoulder which are the maximum thickness of pork carcasses. In the present invention, the fat side surface of the maximum thickness portion is embrittled at a critical temperature (specifically −40) while performing quick freezing in which the central portion of the maximum thickness portion passes through the maximum ice crystal formation temperature zone in a short time. The temperature of the freezer is controlled so as to be kept at a low temperature within a range not reaching (° C.).

また、特許文献２（特開昭５７−６５１４９号公報）は、牛、豚等の大型屠肉の急速冷却方法に係り、屠殺後一連の前処理工程を経た枝肉を−２０℃〜−１５℃の冷風で表面脂質部が０℃前後となるように冷却し、引き続き−５℃〜０℃の冷風で芯部が１５℃〜２０℃となるまで数時間で冷却し（予冷却）、次にこの冷却された枝肉を各部位の部分肉に分割し、この部分肉を−２５℃〜−３０℃に冷却された冷却ベルトに接触させてチルド状態にするものである。かかる処理によって枝肉の冷却時間を数時間に短縮可能とするものである。   Patent Document 2 (Japanese Patent Application Laid-Open No. 57-65149) relates to a rapid cooling method for large-sized slaughtered meat such as cattle and pigs. The carcasses that have undergone a series of pretreatment steps after slaughtering are -20 to -15 ° C. Then, the surface lipid part is cooled to about 0 ° C with cold air, and then cooled with -5 ° C to 0 ° C for several hours until the core part becomes 15 ° C to 20 ° C (precooling), The cooled carcass is divided into partial meats at each part, and the partial meats are brought into contact with a cooling belt cooled to -25 ° C to -30 ° C to make a chilled state. By such a treatment, the carcass cooling time can be shortened to several hours.

また、特許文献３（特開昭５８−２０１４５号公報）の発明は、生ハンバーグ、生ミートボール等の冷凍工程における白色化現象を防止し、前記の品質を維持してその肉色を鮮紅色に維持することを目的とし、前記加工肉類の表層部が潜熱温度区域を通過するまでの所要時間を３０分から１０時間となるように加工肉を冷凍するものである。即ち、正肉の白色化の原因が加工肉の表面に微細な氷結晶が生成し、それが光の乱反射をもたらすことが主な原因であると考え、最大氷晶生成温度帯の通過を比較的緩慢に行なうことにより、光の乱反射の原因となる微細な氷結晶の生成を少なくするようにしたものである。   In addition, the invention of Patent Document 3 (Japanese Patent Laid-Open No. 58-20145) prevents whitening phenomenon in the freezing process of raw hamburger, raw meatballs, etc., maintains the quality and makes the flesh color bright red For the purpose of maintaining, the processed meat is frozen so that the time required for the surface layer portion of the processed meat to pass through the latent heat temperature zone is 30 minutes to 10 hours. That is, the reason for the whitening of the true meat is that fine ice crystals are formed on the surface of the processed meat, which causes the diffuse reflection of light, and the passage through the maximum ice crystal generation temperature range is compared. By performing the process slowly, the generation of fine ice crystals that cause diffuse reflection of light is reduced.

特開昭５１−１４２５６１号公報Japanese Patent Laid-Open No. 51-142561 特開昭５７−６５１４９号公報JP 57-65149 A 特開昭５８−２０１４５号公報JP 58-20145 A

被凍結肉が最大氷晶生成温度帯を通過する際に、まず表面部分が凍結し、表面部分からの氷結膨張分の逃げが中心部へ集中し、中心部の膨圧が大きくなる。その後さらに中心部が氷結により膨張するため、大きな内部応力が発生する。肉厚が大きいほど大きな内部応力が発生する。このため、厚肉部の脂肪側表面はこれに耐え切れず亀裂を生じる。亀裂の発生により被凍結肉の商品価値が低下する。   When the to-be-frozen meat passes the maximum ice crystal generation temperature zone, the surface portion is first frozen, and the escape from the surface portion is concentrated on the central portion, and the expansion pressure at the central portion increases. Thereafter, the central portion expands further due to freezing, and a large internal stress is generated. The greater the wall thickness, the greater the internal stress. For this reason, the fat-side surface of the thick part cannot withstand this and causes cracks. The commercial value of the frozen meat decreases due to the occurrence of cracks.

特許文献１では、最大肉厚部の脂肪側表面を脆化臨界温度（具体的には−４０℃）に達しない範囲で低温で保持することにより、亀裂の発生を防止するようにしているが、これによって冷凍温度に制約が生じるため、冷却速度を上げることができず、従って、凍結に要する時間を大幅に短縮することができない。また、前記理由により被凍結肉の中心部が最大氷晶生成温度帯を通過する時間を一定時間以上短縮できず、そのため、中心部での氷結晶の肥大化をある程度避けることができない。   In Patent Document 1, the fat side surface of the maximum thickness portion is kept at a low temperature within a range not reaching the embrittlement critical temperature (specifically −40 ° C.), thereby preventing the occurrence of cracks. Since the freezing temperature is restricted by this, the cooling rate cannot be increased, and therefore the time required for freezing cannot be significantly shortened. For the above reason, the time for the central portion of the meat to be frozen to pass through the maximum ice crystal generation temperature zone cannot be shortened by a certain time or more, and therefore, the enlargement of ice crystals in the central portion cannot be avoided to some extent.

本発明は、かかる従来技術の課題に鑑み、家畜類の枝肉を分割し骨を除去した後の部分肉やブロック肉、又はこれらをトンカツ、ステーキ等の目的別にカットしたカット肉を急速凍結する場合に、肉細胞膜の破壊をなくすことにより、解凍時のドリップ発生をなくすことを目的とする。また最適凍結によるコストの低減を目的とする。
また、凍結時に脂肪側表面等に発生する身割れをなくすとともに、長期間高品質な状態で保管可能な高品質凍結方法を実現することを目的とする。 In the present invention, in view of the problems of the prior art, in the case of rapidly freezing a cut meat obtained by dividing a carcass of livestock and removing bones, or a cut meat obtained by cutting them according to purposes such as tonkatsu and steak Another object of the present invention is to eliminate the occurrence of drip during thawing by eliminating the destruction of the meat cell membrane. The objective is to reduce costs by optimal freezing.
Another object of the present invention is to realize a high-quality freezing method that can be stored in a high-quality state for a long period of time while eliminating cracks that occur on the fat-side surface during freezing.

より具体的に説明するに、対象加工肉は、豚のほかに羊、うま、牛、イノシシ、クマ等の獣肉の枝肉より肋骨や大腿骨、すね肉、上腕骨等の骨を取り外し後のロース（サーロイン）、フィレ（テンダーロイン）、肩ロース、三枚肉（カルビ）、もも肉のいずれかの正肉（正肉というのは生肉の塊）を指し、骨付き肉や尻尾や内臓等を含まない。但し牛タンについてはさし状態の肉であるために、正肉に含むが、こまきれ肉や挽肉を含まない。
尚、骨付き肉を含まないのは凍結時の温度部分布が骨と肉で異なってしまうためであり、又内臓肉を含まないのは脂肪若しくは肉の組織が異なるためである。 More specifically, the target processed meat is roast after removing bones such as ribs, femurs, shank and humerus from carcasses of sheep, horses, cows, wild boars, bears and other animal meats in addition to pigs. (Sirloin), fillet (tenderloin), shoulder loin, three pieces of meat (Calbi), or any of the thighs (the meat is a lump of raw meat) and does not include bone-in meat, tail, or internal organs . However, beef tongue is included in the true meat because it is a cut meat, but it does not include chopped meat or minced meat.
The reason why the meat with no bone is not included is that the temperature distribution during freezing differs between the bone and the meat, and the reason why the visceral meat is not included is because the tissue of fat or meat is different.

更に加工対象は、凍結時間や凍結開始点がばらつかないように、５〜０℃の予冷した冷蔵生肉を対象とする。又本発明でいう高品質凍結とは、細胞破開がなくさし状態での凍結されているものをいう。ここでさしとは脂肪交雑ともいい、牛肉の霜降り肉のみならず豚肉にもこの脂肪交雑は入る。また、脂肪交雑が多いほど肉は柔らかく、肉の中の脂肪が溶けて、口触りを良くするが、細胞破壊があると大きく太り、筋っぽく硬く感じる。そこで肉の断面に細かく多くさしが入った状態で凍結させることが高品質の凍結肉ということができる。更にこの状態が低温保管した場合でも１年以上その状態を維持して保管できること（高品質長期保管）が最も好ましいが、本発明では、１月以上その状態を維持して保管できること（高品質中期保管）を目的とする。   Further, the object to be processed is refrigerated raw meat precooled at 5 to 0 ° C. so that the freezing time and the freezing start point do not vary. The high-quality freezing referred to in the present invention refers to one that has been frozen in a state in which cell depletion is eliminated. Here, the sashimi is also referred to as a fat cross, and this marbling enters pork as well as marbled beef. In addition, the greater the fat cross, the softer the meat, the more the fat in the meat melts and feels better, but when there is a cell disruption, it becomes fat, stiff and hard. Therefore, it can be said that high-quality frozen meat is frozen in a state where the meat has a finely cut portion in the cross section. Furthermore, even when this state is stored at a low temperature, it is most preferable that the state can be maintained for one year or longer (high quality long-term storage), but in the present invention, the state can be maintained for one month or longer (high quality medium term). For storage).

かかる目的を達成するため、本発明の骨無し肉の高品質凍結方法は、
枝肉より骨を除去した獣肉の部分肉（ブロック肉を含む）、若しくはこれらを目的別にカットしたカット肉（以下骨無し肉という）を、凍結時の細胞膜破壊や割れの発生をなくすことにより、解凍時のうまみ流出を防ぎ、長期間に亘り高品質な状態で凍結保存出来る骨無し肉の高品質凍結方法であって、
０〜７℃に予冷した前記骨無し肉の少なくとも表層一側を−２０℃以下の冷熱エネルギと面接触させて急速冷却を行うとともに、該表層他側を冷気により緩慢冷却させることにより、
急速凍結側の表層片側より最大氷晶生成温度帯氷晶生成が開始されて、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より緩慢冷却を行っている表層他側の表面近傍に内に偏在するように前記骨無し肉の表層側の部位に付与する冷熱エネルギ強度を、該骨無し肉の表層一側の反対側に位置する表層他側に付与する冷熱エネルギ強度より弱くした状態で、０から−数℃の最大氷晶生成温度帯を通過させて第１の凍結処理を行うことを特徴とする。 In order to achieve such an object, the high-quality freezing method for boneless meat of the present invention comprises:
When thawing parts of animal meat (including block meat) from which bone has been removed from carcass, or cut meat (hereinafter referred to as boneless meat) that has been cut according to the purpose, by eliminating the occurrence of cell membrane destruction and cracking during freezing It is a high-quality freezing method for boneless meat that can prevent the spill of umami and can be frozen and stored in a high-quality state for a long period of time,
At least one surface layer of the boneless meat pre-cooled to 0 to 7 ° C. is brought into surface contact with cold energy of −20 ° C. or less to perform rapid cooling, and the other surface layer is slowly cooled by cold air,
The ice layer formation at the maximum ice crystal formation temperature zone is started from one side of the surface layer on the quick freezing side, and the most delayed point of ice crystal formation in the boneless meat is slowly cooling from the center of gravity position of the boneless meat The cold energy intensity applied to the surface layer side portion of the boneless meat so as to be unevenly distributed in the vicinity of the surface of the boneless meat is weaker than the cold energy intensity applied to the other surface layer located on the opposite side of the surface layer of the boneless meat In this state, the first freezing treatment is performed by passing through a maximum ice crystal generation temperature range of 0 to −several degrees Celsius.

これにより、肉の断面に細かく多くさしが入った状態で凍結させることができ、これをもって高品質の凍結肉ということができる。この場合に前記第１の凍結処理に継続して急速凍結を行っている表層一側より−４５℃〜−６５℃の冷熱エネルギを付与し、前記骨無し肉の芯温が−２０℃以下に降下するまで前記冷熱エネルギの接触を継続することにより、本発明では、１月以上その状態を維持して保管できる（高品質中期保管）。   As a result, the meat can be frozen in a state in which a large portion of the meat is included in the cross section of the meat, which can be referred to as high-quality frozen meat. In this case, cold energy of −45 ° C. to −65 ° C. is applied from one side of the surface layer that is rapidly frozen following the first freezing process, and the core temperature of the boneless meat falls to −20 ° C. or lower. By continuing the contact of the cold energy until it is done, in the present invention, the state can be stored for more than a month (high quality medium-term storage).

又前記第１の凍結処理終了後、前記骨無し肉を静止空間内に移動して、該骨無し肉の芯温が−２０℃以下に降下するまで表層一側若しくは両側より−４５〜−６０℃の冷熱エネルギの付与を継続することにより、均質な凍結肉の製造が可能となる。
更に前記第１の凍結処理終了後、前記骨無し肉を静止空間内に移動して、該骨無し肉の芯温が−４５℃〜−６５℃に降下するまで表層一側若しくは両側より前記温度以下の冷熱エネルギの付与を継続することにより、１年以上その状態を維持して保管できる（高品質長期保管）。 Further, after the first freezing treatment is completed, the boneless meat is moved into a static space, and is −45 to −60 ° C. from one side or both sides of the surface layer until the core temperature of the boneless meat drops to −20 ° C. or lower. By continuing the application of cold energy, homogeneous frozen meat can be produced.
Further, after completion of the first freezing treatment, the boneless meat is moved into a static space, and the temperature of the boneless meat is less than the above temperature from one side or both sides until the core temperature of the boneless meat drops to -45 ° C to -65 ° C. By continuing the application of cold energy, it can be stored for more than a year (high quality long-term storage).

前記本発明方法において、予め０〜７℃に予冷した被凍結肉を−４５℃〜−６５℃の低温冷熱エネルギと片側接触させることにより骨無し肉の急速凍結が可能になり、最大氷晶生成温度帯を短時間で通過できる。即ち、本発明において部分肉やブロック肉の場合は予め０〜７℃に予冷した被凍結肉を最大氷晶生成温度帯を通過後骨無し肉の芯温が−２０℃以下に降下するまでで６０分以内、カット肉の場合は４５分以内に通過させる。これによって、最大氷晶生成温度帯通過時の氷結晶の成長又は肥大化を防止し、成長した氷結晶による肉細胞膜の破壊を防止することができる。最大氷晶生成温度帯は、例えば豚ロース部の部分肉では、−１．５℃〜−３℃である。   In the method of the present invention, the bone-free meat can be rapidly frozen by bringing the to-be-frozen meat pre-cooled to 0 to 7 ° C. into one side with low-temperature cold energy of −45 ° C. to −65 ° C., and the maximum ice crystal formation temperature You can pass the belt in a short time. That is, in the case of partial meat or block meat in the present invention, after the frozen meat pre-cooled to 0 to 7 ° C. passes through the maximum ice crystal formation temperature zone, the bone temperature of the boneless meat drops to −20 ° C. or less. Within minutes, in the case of cut meat, let it pass within 45 minutes. Thereby, it is possible to prevent the growth or enlargement of ice crystals when passing through the maximum ice crystal generation temperature zone, and it is possible to prevent destruction of the meat cell membrane by the grown ice crystals. The maximum ice crystal generation temperature zone is, for example, −1.5 ° C. to −3 ° C. for the pork loin partial meat.

また、肉の周囲を均一な温度分布で冷却すると、まず肉の表面層が凍結し、表面層に氷結晶ができる。この氷結晶の膨張分の逃げが中心部へ集中し、中心部の膨圧が大きくなる。その後中心部が氷結により膨張するため、大きな内部応力が発生する。肉厚が大きいほど大きな内部応力が発生する。   When the periphery of the meat is cooled with a uniform temperature distribution, the surface layer of the meat is first frozen, and ice crystals are formed on the surface layer. The escape from the expansion of the ice crystals concentrates on the center, and the expansion pressure at the center increases. Thereafter, the central portion expands due to freezing, and a large internal stress is generated. The greater the wall thickness, the greater the internal stress.

本発明では、０〜７℃に予冷した前記骨無し肉の少なくとも表層一側を−４５℃〜−６５℃以下の冷熱エネルギと面接触させて急速冷却を行うとともに、該表層他側を冷気により緩慢冷却させることにより骨無し肉の部位に応じて異なる温度分布で冷却し、緩慢冷却側に向う温度勾配を形成させる。これによって、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成温度分布を緩慢冷却側の座標方向に指向させる。このため、表面部分の氷結晶の膨張分によって生じた膨圧が中心部へ集中しなくなり、一部の表面層側に逃がすことができる。このように、氷結晶の生成を緩慢冷却側の座標方向に指向させることにより、最後に氷結する最遅延点は肉の中心部ではなく、緩慢冷却側の肉の表層側近傍に位置する。このため、肉の中心部に大きな内部応力が発生しない。
これによって、被凍結肉の表層部、特に脂肪側表面に該内部応力に起因した亀裂が発生しない。ただしコブ状の独特の***が発生した場合、これを高品質の指標とする。 In the present invention, at least one surface layer of the boneless meat pre-cooled to 0 to 7 ° C. is brought into surface contact with cold energy of −45 ° C. to −65 ° C. or less to perform rapid cooling, and the other surface layer is slowly cooled by cold air. By cooling, it cools with a different temperature distribution depending on the part of the boneless meat, and forms a temperature gradient toward the slow cooling side. Thereby, the generation temperature distribution of the ice crystals in the boneless meat when passing through the maximum ice crystal generation temperature zone is oriented in the slow cooling coordinate direction. For this reason, the expansion pressure generated by the expansion of the ice crystals on the surface portion does not concentrate on the central portion, and can be released to a part of the surface layer side. In this way, by directing the generation of ice crystals in the coordinate direction on the slow cooling side, the most delayed point that freezes at the end is located not in the center of the meat but in the vicinity of the surface side of the slow cooling side of the meat. For this reason, a big internal stress does not generate | occur | produce in the center part of meat.
As a result, cracks due to the internal stress are not generated in the surface layer portion of the frozen meat, particularly the fat side surface. However, if a bump-like unique bump occurs, this is taken as a high-quality indicator.

なお、本発明方法において、冷凍温度を−４５℃より（暖かく）高くすると、高品質凍結ができなくなる。一方、−６５℃より低温で冷却すると、骨無し肉の温度が急激な下降勾配となりすぎ、氷結晶が骨無し肉の各部で急速に生成するため、各部で部分的な膨圧が発生して、氷結晶の生成に方向性をもたせられなくなる。そのため、本発明の片側接触させる冷熱エネルギ温度を−４５℃〜−６５℃とする。また、本発明では、−４５℃以下の極低温で冷凍するため、肉表面の「冷凍やけ」を防止できる。   In the method of the present invention, if the freezing temperature is higher than −45 ° C. (warm), high-quality freezing cannot be performed. On the other hand, when cooling at a temperature lower than -65 ° C, the temperature of the boneless meat becomes too steeply decreasing, and ice crystals are rapidly generated in each part of the boneless meat. It becomes impossible to give directionality to the formation of crystals. Therefore, the cold energy temperature to be brought into contact with one side of the present invention is set to -45 ° C to -65 ° C. Further, in the present invention, since it is frozen at an extremely low temperature of −45 ° C. or less, “freezing burn” on the meat surface can be prevented.

また、本発明方法において、骨無し肉内の氷結晶の生成分布を二座標側から指向させてもよい。要するに、氷結晶の膨張により発生した膨圧が表層側に逃げることができる逃げ道が少なくとも一方向に確保されておればよい。   In the method of the present invention, the generation distribution of ice crystals in the boneless meat may be directed from the two-coordinate side. In short, it is only necessary to ensure at least one direction of escape that allows the inflation pressure generated by the expansion of ice crystals to escape to the surface layer side.

本発明方法の前記凍結処理を、好ましくは、前記第１の凍結処理に継続して急速凍結を行っている表層一側より−４５℃〜−６５℃の冷熱エネルギを付与し、該骨無し肉の芯温が−２０℃以下に降下するまで前記冷熱エネルギの接触を継続してもよく（通常のスイパイラルコンベアを使用して）、あるいは前記第１の凍結処理終了後、前記骨無し肉を静止空間内に移動して、該骨無し肉の芯温が−２０℃以下に降下するまで表層一側若しくは両側より−４５〜−６０℃の冷熱エネルギの付与を継続してもよい（通常のトンネル状に形成されたフリーザ（スチールベルトやメッシュベルトを用いた）とバッチ式冷蔵庫の組み合わせ）。   Preferably, the freezing energy of the method of the present invention is such that cold energy of −45 ° C. to −65 ° C. is applied from one side of the surface layer, which is rapidly frozen following the first freezing treatment, The contact with the cold energy may be continued until the core temperature falls below −20 ° C. (using a normal spiral conveyor), or after the first freezing process, the boneless meat is placed in a static space. Until the core temperature of the boneless meat drops below -20 ° C, the application of cold energy of -45 to -60 ° C from one side or both sides of the surface layer may be continued (in the form of a normal tunnel) A formed freezer (using a steel belt or mesh belt) and a batch refrigerator).

かかる構成では、該移動体が冷熱エネルギによって冷却され、骨無し肉に対する冷却作用は主として該移動体との接触面を通して行なわれる。従って、該接触面から反対面に向かって冷却温度が上昇する温度勾配が形成されるため、該接触面から反対面に向かって氷結晶が生成していくので、氷生成の最遅延点を該反対面近傍に偏在させることができる。そのため、氷結晶により生じる膨圧は該反対面側に逃げることができるので、骨無し肉の中心部に大きな内部応力は発生しない。   In such a configuration, the moving body is cooled by cold energy, and the cooling action on the boneless meat is performed mainly through the contact surface with the moving body. Therefore, since a temperature gradient is formed in which the cooling temperature rises from the contact surface toward the opposite surface, and ice crystals are generated from the contact surface toward the opposite surface. It can be unevenly distributed in the vicinity of the opposite surface. Therefore, the bulging pressure generated by the ice crystals can escape to the opposite surface side, so that no large internal stress is generated at the center of the boneless meat.

また、このようなベルトフリーザを使用するトンネル状に形成されたフリーザやスパイラルフリーザ方式では、前記骨無し肉を移動体上に載置した状態で連続的に凍結処理することができ、凍結処理を迅速にかつ効率的に行なうことができる。さらに、該移動体の移動速度を調整することにより、凍結時間を調整することができる。   In addition, in the freezer or spiral freezer method formed in a tunnel shape using such a belt freezer, the boneless meat can be continuously frozen while being placed on a moving body, so that the freezing process can be performed quickly. And can be performed efficiently. Furthermore, the freezing time can be adjusted by adjusting the moving speed of the moving body.

かかるベルトフリーザで、骨無し肉の部位に応じて異なる温度分布で冷却する手段としては、前記表層一側凍結処理を、表面がメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に骨無し肉底面を載置して行ない、該骨無し肉に向けて前記ベルトを介してベルト下方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させるとともに、上方を開放空間、緩速冷気が接触する緩慢冷却空間となし、あるいは前記表層一側凍結処理を、表面がベルト上に断熱材を介在させて移動体上に骨無し肉底面を載置して行ない、該骨無し肉上方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させてもよい。
又ブロック肉や部分肉からなる骨無し肉の上下両面をメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に骨無し肉両面を載置して骨無し肉を挟持する如く支持して搬送を行い、該骨無し肉両面に向けて前記ベルトを介してベルト下方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させるとともに、骨無し肉の左右両面を開放空間としてもよい。
尚骨無し肉を容器（ボックス）に入れて凍結処理した場合、凍結処理後骨無し肉を容器ごと冷凍室に運んで冷凍保管することができ、作業が容易になる。 With such a belt freezer, as a means for cooling at different temperature distributions depending on the part of the boneless meat, the surface one-side freezing treatment is performed on the moving body whose surface is a mesh belt (perforated metal plate) or a steel belt. The bottom surface of the meat is placed, and a collision jet of cold energy of −45 ° C. to −65 ° C. is ejected from the lower part of the belt through the belt toward the boneless meat, and the upper part is open space, and the slow cold air is There is no slow cooling space in contact, or the surface one side freezing treatment is performed by placing a boneless meat bottom surface on the moving body with a heat insulating material on the belt and −45 ° C. from above the boneless meat. You may eject the collision jet by the cold energy of -65 degreeC.
In addition, both the upper and lower surfaces of boneless meat consisting of block meat and partial meat are supported on the moving body consisting of a mesh belt (perforated metal plate) or steel belt so that the boneless meat is sandwiched and supported by the boneless meat. It is possible to eject a collision jet of cold energy of −45 ° C. to −65 ° C. from below the belt through both sides of the boneless meat, and open both sides of the boneless meat.
When boneless meat is put in a container (box) and frozen, the boneless meat can be transported to the freezer compartment after freezing and stored in a freezer, facilitating work.

なお、メッシュベルトを用いた場合、骨無し肉とメッシュベルトとが接触することによる冷却作用に加えて、さらにメッシュベルトの細孔を通過した冷熱エネルギによる冷却作用が加わるので、冷熱エネルギ温度の下限値を−５０℃としてよい。   In addition, when using a mesh belt, in addition to the cooling effect caused by the contact between the boneless meat and the mesh belt, the cooling effect by the cooling energy passing through the pores of the mesh belt is added, so the lower limit value of the cooling energy temperature May be set to −50 ° C.

本発明方法において、別な実施形態として、樹脂若しくは断熱性コンベア上に載置した骨無し肉に冷媒液を上方からシャワリングして該骨無し肉の上面側を急速冷却と下面側を緩慢冷却とし、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を上面側より下面側に指向させてもよい。このようにすれば、比較的簡素な装置構成で本発明の凍結処理を実施できる。また、骨無し肉をコンベアで移送しながら凍結処理を実施できるので、凍結処理を連続的にかつシステマチックに行なうことができる。   In the method of the present invention, as another embodiment, the cooling liquid is showered from above on boneless meat placed on a resin or heat insulating conveyor, and the upper surface side of the boneless meat is rapidly cooled and the lower surface side is cooled slowly, The generation of ice crystals in the boneless meat when passing through the maximum ice crystal generation temperature zone may be directed from the upper surface side to the lower surface side. If it does in this way, the freezing process of this invention can be implemented with a comparatively simple apparatus structure. In addition, since the freezing process can be performed while transferring the boneless meat on the conveyor, the freezing process can be performed continuously and systematically.

本発明方法のさらに別な実施形態として、コンベア上に載置した骨無し肉に冷媒液を上方からシャワリングして該骨無し肉の上面と下面とで骨無し肉に接する冷熱エネルギの温度分布を異ならしめることにより、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を少なくとも一座標方向に指向させるようにしてもよい。かかる構成でも、簡素な装置構成で本発明の凍結処理を実施できるとともに、骨無し肉をコンベアで移送しながら凍結処理を実施できるので、凍結処理を連続的にかつシステマチックに行なうことができる。   As still another embodiment of the method of the present invention, the coolant liquid is showered from above on boneless meat placed on a conveyor so that the temperature distribution of the cold energy contacting the boneless meat differs between the upper and lower surfaces of the boneless meat. Thus, the generation of ice crystals in the boneless meat when passing through the maximum ice crystal generation temperature zone may be directed in at least one coordinate direction. Even in such a configuration, the freezing process of the present invention can be performed with a simple apparatus configuration, and the freezing process can be performed while transferring boneless meat on a conveyor, so that the freezing process can be performed continuously and systematically.

また、被凍結肉を脱気包装して凍結処理すれば、被凍結肉の乾燥を防止できるとともに、雑菌の付着を避けることができる。また、凍結保管後、そのままの状態で流通に供することができる。   Moreover, if the to-be-frozen meat is degassed and subjected to a freezing treatment, the to-be-frozen meat can be prevented from being dried, and adhesion of germs can be avoided. In addition, after freezing storage, it can be distributed as it is.

本発明方法において、骨無し肉に前記凍結処理を行って最大氷晶生成温度帯を通過させた後、該骨無し肉の芯温が−２０℃以下に降下するまで該骨無し肉の冷熱エネルギ接触を継続する。その後該骨無し肉を−２０℃以下の静止空間で保管するようにすれば、１ヶ月以上の期間高品質の状態のまま保存することができる。
また、本発明方法において、好ましくは、骨無し肉に前記凍結処理を行って最大氷晶生成温度帯を通過させた後、該骨無し肉の芯温が−４５℃〜−６５℃に降下するまで該骨無し肉の冷熱エネルギ接触を継続し、その後該骨無し肉を−４５℃〜−６５℃の静止空間で保管するようにすれば、１年以上の長期間高品質の状態のまま保存することが可能になる。 In the method of the present invention, after the boneless meat is subjected to the freezing treatment and passed through the maximum ice crystal formation temperature zone, the boneless meat is kept in contact with the cold energy until the core temperature of the boneless meat drops below -20 ° C. To do. Thereafter, if the boneless meat is stored in a static space of -20 ° C. or lower, it can be stored in a high quality state for a period of one month or longer.
In the method of the present invention, preferably, after the boneless meat is subjected to the freezing treatment and passed through the maximum ice crystal formation temperature zone, the boneless meat has a core temperature that falls to -45 ° C to -65 ° C. If boneless meat is kept in contact with cold energy and then stored in a static space of -45 ° C to -65 ° C, it can be stored in a high quality state for a long period of more than one year. become.

次に、前記本発明方法を実施するために好適な装置として、本発明装置は、
枝肉より骨を除去した獣肉の部分肉（ブロック肉を含む）、若しくはこれらを目的別にカットしたカット肉（以下骨無し肉という）を、凍結時の細胞膜破壊や割れの発生をなくすことにより、解凍時のうまみ流出を防ぎ、長期間に亘り高品質な状態で凍結保存出来る骨無し肉の高品質凍結装置であって、
０〜７℃に予冷した前記骨無し肉を凍結処理する閉鎖空間と、該空間内の骨無し肉表層一側を−２０℃以下の冷熱エネルギと面接触させる急速凍結手段と、表層他側を開放空間もしくは冷気を緩慢潤滑させて骨無し肉の表層側他側を緩慢冷却させる緩慢冷却手段とを有し、
前記急速凍結手段側の表層一側より最大氷晶生成温度帯氷晶生成が開始されて、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より緩慢冷却を行っている表層他側の表面近傍に内に偏在するように前記骨無し肉の表層側の部位に付与する冷熱エネルギ強度を、該骨無し肉の表層一側の反対側に位置する表層他側に付与する冷熱エネルギ強度より弱くした状態で、０から−数℃の最大氷晶生成温度帯を通過させて第１の凍結処理を行うことを特徴とする。 Next, as a device suitable for carrying out the method of the present invention, the device of the present invention is:
When thawing parts of meat (including block meat) from which the bone has been removed from the carcass, or cut meat (hereinafter referred to as boneless meat) that has been cut according to the purpose, it eliminates cell membrane destruction and cracking during freezing. It is a high-quality freezing device for boneless meat that prevents spillage of umami and can be frozen and stored in a high-quality state for a long period of time,
A closed space for freezing the boneless meat pre-cooled to 0 to 7 ° C., a quick freezing means for bringing one surface of the boneless meat in the space into surface contact with cold energy of −20 ° C. or less, and an open space on the other surface Or it has a slow cooling means that slowly cools the cold air and slowly cools the other surface side of the boneless meat,
The maximum ice crystal generation temperature zone ice crystal generation is started from one surface layer side of the quick freezing means side, and the latest delay point of ice crystal generation in the boneless meat is slower cooling than the center of gravity position of the boneless meat Cold energy to be applied to the other side of the surface of the boneless meat that is applied to the surface of the boneless meat so as to be unevenly distributed in the vicinity of the surface on the other side of the surface layer. The first freezing process is performed by passing the maximum ice crystal generation temperature range of 0 to −several degrees Celsius in a state weaker than the strength.

この場合に前記急速凍結手段が、表層一側より−４５℃〜−６５℃の冷熱エネルギを付与し、該骨無し肉の芯温が−２０℃以下に降下するまで前記冷熱エネルギの接触を継続可能な搬送手段を具えたスパイラルフリーザの構成でもよく、前記第１の凍結処理手段がスチールベルト若しくはメッシュベルトが貫装されたトンネル状に形成されたフリーザであり、該フリーザから搬送された骨無し肉を静止空間内に移動して、該静止空間内で骨無し肉の芯温が−２０℃以下に降下するまで表層一側若しくは両側より−４５℃〜−６５℃の冷熱エネルギの付与を継続させる該フリーザとバッチ式冷凍庫の組み合わせでもよい。   In this case, the quick freezing means can apply a cooling energy of −45 ° C. to −65 ° C. from one side of the surface layer, and the contact of the cooling energy can be continued until the core temperature of the boneless meat falls to −20 ° C. or lower. The first freezing treatment means is a freezer formed in a tunnel shape through which a steel belt or a mesh belt is inserted, and the bone-free meat conveyed from the freezer is used. The freezer that moves into a static space and continues to apply cold energy from -45 ° C to -65 ° C from one or both sides of the surface layer until the core temperature of the boneless meat drops to -20 ° C or lower in the static space And a batch type freezer.

更に好ましくは、前記接触体が被処理ワークを収納する凹部が形成されてなり、該接触体と被処理ワークとは該接触体の底面及び側面で互いに接触し、該凹部に収納された被処理ワークの上面に面して前記開放空間が形成されるようにするとよい。該凹部は、該移動体の長手方向に延設された構成のものでもよく、あるいは個々に独立した複数の凹部を移動体の長手方向に並設したものでもよい。   More preferably, the contact body is formed with a recess for storing the workpiece, and the contact body and the workpiece are in contact with each other on the bottom surface and the side surface of the contact body and are processed in the recess. The open space may be formed so as to face the upper surface of the workpiece. The concave portion may be configured to extend in the longitudinal direction of the moving body, or may be a plurality of independent concave portions arranged in parallel in the longitudinal direction of the moving body.

本発明装置によれば、移動体上で骨無し肉を搬送しながら、該接触体との接触面から該開放空間に面する反対面に向う氷結晶を形成できるので、最大氷晶生成温度帯通過時の最遅延点を該反対面近傍に形成できる。従って、氷結晶の膨張により発生した膨圧が該反対面から逃げるので、骨無し肉に内部応力が生じない。そのため、骨無し肉の表面部分に亀裂が生じない。   According to the apparatus of the present invention, ice crystals from the contact surface with the contact body to the opposite surface facing the open space can be formed while conveying boneless meat on the moving body, so that it passes through the maximum ice crystal generation temperature zone. The most delayed point of time can be formed in the vicinity of the opposite surface. Therefore, since the expansion pressure generated by the expansion of the ice crystals escapes from the opposite surface, no internal stress is generated in the boneless meat. Therefore, no crack is generated in the surface portion of the boneless meat.

また、本発明の高品質凍結肉は、骨無し肉の最大氷晶生成温度帯の生成方向が表層一側より他側に向けて生成され、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を少なくとも一座標方向に指向させることにより、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より表層側に偏在しているとともに、該骨無し肉の芯温を−２０℃以下に維持されて、該凍結肉の断面に細胞膜破壊がなく、「さし」状態の時間変化がないことを特徴とする高品質凍結肉を得ることが出来る。   In addition, the high-quality frozen meat of the present invention is generated in such a manner that the generation direction of the maximum ice crystal generation temperature zone of the boneless meat is generated from one surface side to the other side, By directing the formation of ice crystals in at least one coordinate direction, the most delayed point of ice crystal formation in the boneless meat is unevenly distributed on the surface layer side from the center of gravity of the boneless meat, and the core temperature of the boneless meat is Is maintained at −20 ° C. or lower, and there is no cell membrane destruction in the cross-section of the frozen meat, and a high-quality frozen meat characterized in that there is no time change in the “seed” state can be obtained.

本発明の高品質凍結肉は、０〜７℃に予冷した骨無し肉を−４５℃〜−６５℃の冷熱エネルギと接触させることにより最大氷晶生成温度帯を急速通過させているため、凍結処理時に氷結晶の肥大化を生じない。そのため、肉細胞破壊がなく、解凍時にドリップを発生しない。
また、骨無し肉の部位に応じて異なる温度分布で冷却し、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を少なくとも一座標方向に指向させることにより、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より表層側に偏在しているため、骨無し肉に内部応力が発生しない。そのため、表面部分に内部応力に起因した亀裂が生じない。
従って、身割れがなく、解凍時に歩留まり低下がなく、うまみ成分が流出しない「さし」状態の骨無し肉を実現できる。 The high-quality frozen meat of the present invention rapidly passes through the maximum ice crystal formation temperature zone by bringing boneless meat pre-cooled to 0 to 7 ° C. with cold energy of −45 ° C. to −65 ° C. Sometimes no ice crystal enlargement occurs. Therefore, there is no destruction of meat cells and no drip is generated during thawing.
In addition, cooling at different temperature distributions depending on the boneless meat part, and by directing the formation of ice crystals in the boneless meat in at least one coordinate direction when passing through the maximum ice crystal generation temperature zone, Since the most delayed point of ice crystal generation is unevenly distributed on the surface side of the center of gravity of the boneless meat, no internal stress is generated in the boneless meat. For this reason, cracks due to internal stress do not occur on the surface portion.
Accordingly, it is possible to realize a boneless meat in a “seed” state in which there is no cracking, no yield reduction during thawing, and no umami component flows out.

本発明の高品質凍結肉を、本発明装置、例えば、前記スパイラルフリーザ又は前記トンネル状に形成されたフリーザとバッチ式冷凍庫の組み合わせによって製造することができる。この場合、本発明の高品質凍結肉は、冷却空間内に配設され表面がメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に載置され、該移動体の載置面に向けて上下から−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を形成するとともに、該移動体の周囲を−４５℃〜−６５℃の冷熱エネルギで取り巻くことにより凍結されるとともに、氷結晶生成の最遅延点が該移動体の載置面と対面する反対側の開放面近傍に存在するものである。   The high-quality frozen meat of the present invention can be produced by the apparatus of the present invention, for example, a combination of the spiral freezer or the freezer formed in a tunnel shape and a batch freezer. In this case, the high-quality frozen meat of the present invention is placed in a cooling space and the surface is placed on a moving body made of a mesh belt (perforated metal plate) or a steel belt, and is placed on the placing surface of the moving body. A collision jet is formed from above and below by cold energy of −45 ° C. to −65 ° C., and is frozen by surrounding the moving body with cold energy of −45 ° C. to −65 ° C. Is located in the vicinity of the open surface on the opposite side facing the mounting surface of the moving body.

本発明の高品質凍結肉は、骨無し肉に前記凍結処理を行って最大氷晶生成温度帯を通過させた後、該骨無し肉の芯温が−２０℃以下に降下するまで該骨無し肉の冷熱エネルギ接触を継続して、細胞膜破壊がなく「さし」状態の凍結肉を得てなるものである。
その後該凍結肉を−２０℃以下の静止空間で保管するようにすれば、１ヶ月以上の期間高品質状態のまま保存することができる。
また、本発明の高品質凍結肉において、好ましくは、骨無し肉に前記凍結処理を行って最大氷晶生成温度帯を通過させた後、該骨無し肉の芯温が−４５℃〜−６５℃に降下するまで該骨無し肉の冷熱エネルギ接触を継続して凍結肉を得、その後該凍結肉を−４５℃〜−６５℃の静止空間で保管するようにすれば、１年以上の長期間高品質の状態のまま保存することができる。 The high-quality frozen meat of the present invention is obtained by subjecting the boneless meat to the cold temperature until the core temperature of the boneless meat drops below −20 ° C. after the bone free meat is subjected to the freezing treatment and passed through the maximum ice crystal formation temperature zone. The energy contact is continued to obtain frozen meat in a “seed” state without cell membrane destruction.
Thereafter, if the frozen meat is stored in a static space of −20 ° C. or lower, it can be stored in a high quality state for a period of one month or longer.
In the high-quality frozen meat of the present invention, preferably, after the bone-free meat is subjected to the freezing treatment and passed through the maximum ice crystal formation temperature zone, the core temperature of the bone-free meat is -45 ° C to -65 ° C. If the boneless meat is kept in contact with the cold energy until it is lowered to obtain frozen meat, and then the frozen meat is stored in a static space of -45 ° C to -65 ° C, it is of high quality for a long period of more than one year. It can be saved in the same state.

更に本発明の高品質凍結肉は、骨無し肉の最大氷晶生成温度帯の生成方向が骨無し肉表裏両面側より中心に向かって生成されているとともに、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より左右両側周面に偏在しているとともに該骨無し肉の芯温が−２０℃以下に維持されて保管することにより、該凍結肉の断面に細胞膜破壊がなく「さし」状態の時間変化がないことを特徴とする高品質凍結肉を得ることも出来る。
更に好ましくは、骨無し肉の最大氷晶生成温度帯の生成方向が骨無し肉表裏両面側より中心に向かって生成されているとともに、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より左右両側周面に偏在しているとともに該骨無し肉の芯温が−４５℃〜−６５℃に維持されて保管することにより、該凍結肉の断面に細胞膜破壊がなく「さし」状態の時間変化がないことを特徴とする高品質凍結肉を得ることもできる。 Furthermore, in the high quality frozen meat of the present invention, the generation direction of the maximum ice crystal generation temperature zone of the boneless meat is generated from the both sides of the boneless meat toward the center, and the latest delay of ice crystal formation in the boneless meat is generated. When the points are unevenly distributed on the left and right circumferential surfaces from the center of gravity of the boneless meat and the core temperature of the boneless meat is maintained at -20 ° C. or lower, there is no cell membrane destruction in the cross section of the frozen meat. It is also possible to obtain high-quality frozen meat characterized by the fact that there is no temporal change in the “sauce” state.
More preferably, the generation direction of the maximum ice crystal formation temperature zone of the boneless meat is generated from the both sides of the boneless meat toward the center, and the latest delay point of the ice crystal formation in the boneless meat is the boneless meat. By storing the boneless meat on the left and right peripheral surfaces from the center of gravity and maintaining the core temperature of the boneless meat at −45 ° C. to −65 ° C., there is no cell membrane destruction in the cross section of the frozen meat. It is also possible to obtain high-quality frozen meat characterized by no change in state over time.

本発明は、家畜類、例えば牛、馬、豚、羊等の加工ブロック肉、部分肉又はこれらのカット肉に適用可能である。部位は、ロース（サーロイン）、フィレ（テンダーロイン）、肩ロース、三枚肉（カルビ）、もも肉等がある。   The present invention is applicable to livestock, for example, processed block meat such as cows, horses, pigs and sheep, partial meats, or cut meats thereof. Sites include loin (sirloin), fillet (tenderloin), shoulder loin, triple meat (kalbi), thigh and the like.

本発明方法によれば、０〜７℃に予冷した骨無し肉の少なくとも表層一側を−２０℃以下の冷熱エネルギと面接触させて急速冷却を行うとともに、該表層他側を冷気により緩慢冷却させることにより、急速凍結側の表層片側より最大氷晶生成温度帯氷晶生成が開始されて、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より緩慢冷却を行っている表層他側の表面近傍内に偏在するように骨無し肉の表層側の部位に付与する冷熱エネルギ強度を、該骨無し肉の表層一側の反対側に位置する表層他側に付与する冷熱エネルギ強度より弱くした状態で、０から−数℃の最大氷晶生成温度帯を通過させて第１の凍結処理を行うことにより、氷結晶の肥大化を防止して、細胞破壊や亀裂がなく、「さし」状態の高品質な状態での凍結保管が可能になる。また、解凍時にドリップが発生しないため、歩留まりが低下せず、うまみ成分が流出しない高付加価値の骨無し肉を実現できる。さらに、極低温で冷凍するため、「冷凍やけ」を防止できる。   According to the method of the present invention, at least one surface layer of boneless meat precooled to 0 to 7 ° C. is brought into surface contact with cold energy of −20 ° C. or less to perform rapid cooling, and the other surface layer is slowly cooled by cold air. Thus, the maximum ice crystal generation temperature zone ice crystal generation is started from the surface layer side of the quick freezing side, and the latest delay point of ice crystal generation in the boneless meat is slower cooling than the center of gravity position of the boneless meat The cold energy intensity applied to the surface layer side portion of the boneless meat so as to be unevenly distributed in the vicinity of the surface on the other surface side of the surface layer, than the cold energy intensity applied to the other surface layer located on the opposite side of the surface layer side of the boneless meat In the weakened state, the first freezing treatment is performed by passing through the maximum ice crystal formation temperature range of 0 to −several degrees Celsius, thereby preventing the ice crystals from becoming enlarged and causing no cell destruction or cracking. Frozen storage in high quality state Possible to become. Further, since no drip is generated at the time of thawing, a high value-added boneless meat can be realized in which the yield does not decrease and the umami component does not flow out. Furthermore, since it is frozen at an extremely low temperature, “freezing burns” can be prevented.

また、本発明装置によれば、０〜７℃に予冷した骨無し肉を凍結処理する閉鎖空間と、該空間内の骨無し肉表層一側を−２０℃以下の冷熱エネルギと面接触させる急速凍結手段と、表層他側を開放空間もしくは冷気を緩慢循環させて骨無し肉の表層側他側を緩慢冷却させる緩慢冷却手段とを有し、該急速凍結手段側の表層一側より最大氷晶生成温度帯氷晶生成が開始されて、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より緩慢冷却を行っている表層他側の表面近傍に内に偏在するように前記骨無し肉の表層側の部位に付与する冷熱エネルギ強度を、該骨無し肉の表層一側の反対側に位置する表層他側に付与する冷熱エネルギ強度より弱くした状態で、０から−数℃の最大氷晶生成温度帯を通過させて第１の凍結処理を行うことにより、最大氷晶生成温度帯通過時に氷結晶の膨張に起因した内部応力が発生しない高品質凍結肉を得ることができる。   Further, according to the apparatus of the present invention, the closed space for freezing the boneless meat pre-cooled to 0 to 7 ° C, and the quick freezing means for bringing the boneless meat surface layer in the space into surface contact with cold energy of -20 ° C or less. And a slow cooling means that slowly cools the other surface side of the boneless meat by slowly circulating open space or cold air on the other surface layer, and a maximum ice crystal formation temperature zone from one surface layer side of the quick freezing means side When the ice crystal formation is started, the latest delay point of ice crystal formation in the boneless meat is unevenly distributed in the vicinity of the surface on the other side of the surface layer where the cooling is slower than the center of gravity of the boneless meat. The maximum ice crystal of 0 to −several degrees Celsius in a state in which the cold energy intensity applied to the surface layer side of the boneless meat is weaker than the cold energy intensity applied to the other surface layer located on the opposite side of the one surface layer of the boneless meat The first freezing process is performed through the generation temperature zone. And allows the internal stresses due to expansion of ice crystals in the maximum ice crystals forming temperature zone during the passage to obtain a high-quality frozen meat does not occur.

また、本発明の高品質凍結肉によれば、前記本発明方法により凍結処理を施されるため、細胞膜破壊がなく、そのため解凍時にドリップが発生せず、かつ表面部分に内部応力に起因した亀裂のない、「さし」状態の高品質な凍結体を実現できる。   In addition, according to the high-quality frozen meat of the present invention, since the freezing treatment is performed by the method of the present invention, there is no cell membrane destruction, so that no drip occurs at the time of thawing and the surface portion is cracked due to internal stress. It is possible to realize a high-quality frozen body in the “seed” state without any.

以下、本発明を図に示した実施例を用いて詳細に説明する。但し、この実施例に記載されている構成部品の寸法、材質、形状、その相対配置などは特に特定的な記載がない限り、この発明の範囲をそれのみに限定する趣旨ではない。
（実施形態１） Hereinafter, the present invention will be described in detail with reference to the embodiments shown in the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in this embodiment are not intended to limit the scope of the present invention to that unless otherwise specified.
(Embodiment 1)

図１は本実施形態の凍結工程を実施するためのスチールベルト式フリーザ（トンネル状に形成されたフリーザであって、このフリーザの全体構成は公知であり、図２，図３及び図４の工夫が本発明である）及び冷凍庫等を示す斜視図である。図１において、このフリーザは、複数のモジュール１１からなる横長の筐体１０からなり、該筐体の底部を入口より出口へ向け貫通するコンベアベルト１２ａよりなる搬送コンベア１２を備えている。コンベアベルト１２ａは被処理部材であるワークｍを搭載して搬送空間を形成し、その上下両面には上部噴流部１４と下部噴流部１５が設けられている。   FIG. 1 shows a steel belt type freezer (a freezer formed in a tunnel shape) for carrying out the freezing step of the present embodiment, and the entire configuration of this freezer is well known. Is a perspective view showing a freezer and the like. In FIG. 1, this freezer is composed of a horizontally long casing 10 composed of a plurality of modules 11, and is provided with a conveyor 12 consisting of a conveyor belt 12 a that penetrates the bottom of the casing from the inlet toward the outlet. The conveyor belt 12a mounts a workpiece m, which is a member to be processed, to form a conveyance space, and an upper jet portion 14 and a lower jet portion 15 are provided on both upper and lower surfaces.

そして、それぞれ多数の噴流スリット１４ａ、１５ａを備えた上下噴流部１４，１５を介してコンベアベルト１２ａとそれが搭載する被凍結肉ｍに衝突噴流による乱流冷熱エネルギを接触させることにより、冷却効率の高い冷却空間を形成している。かかる高効率の伝熱により、被凍結肉ｍの冷却ないし冷凍ができる構成になっている。即ち、図示しない空気冷却器で冷却され送風機１７から噴出した冷気が上下二股の冷気還流路２１ａと２１ｂとに分岐して、冷却空間の上部噴流部１４と下部噴流部１５の吹き込み口に導入されている。また、内部点検用のガルウィング扉１３が設けられている。   The turbulent cooling energy generated by the impinging jet is brought into contact with the conveyor belt 12a and the meat m to be frozen through the upper and lower jet portions 14 and 15 each having a large number of jet slits 14a and 15a, thereby cooling efficiency. A high cooling space is formed. Such a high-efficiency heat transfer allows the meat m to be frozen to be cooled or frozen. That is, the cold air cooled by an air cooler (not shown) and ejected from the blower 17 is branched into the upper and lower bifurcated cold air recirculation passages 21a and 21b and introduced into the blowing ports of the upper jet portion 14 and the lower jet portion 15 in the cooling space. ing. Further, a gull wing door 13 for internal inspection is provided.

なお、コンベアベルト１２ａは、薄板ステンレス材からなる良熱伝導体からなるスチールベルトで構成され、冷気によって冷却され、該スチールベルト上に載置される被凍結肉ｍを該スチールベルトと被凍結肉ｍとの接触面から冷却する。また、該スチールベルトを多数の細孔を有するメッシュ状に形成したメッシュベルトを用いても良い。この場合、該メッシュベルト上に載置された被凍結肉ｍは、下部噴流部１５から噴出する冷気によって冷却されたメッシュベルトと接触して冷却されるとともに、下部噴流部１５から噴出し該細孔を通して接触する冷気により冷却される（詳細は特開平１１−６３７７７号公報を参照）。   The conveyor belt 12a is made of a steel belt made of a good heat conductor made of a thin stainless steel material, cooled by cold air, and the meat m to be frozen placed on the steel belt is transferred to the steel belt and the frozen meat. Cool from the contact surface with m. A mesh belt in which the steel belt is formed in a mesh shape having a large number of pores may be used. In this case, the to-be-frozen meat m placed on the mesh belt is cooled in contact with the mesh belt cooled by the cold air ejected from the lower jet section 15, and is ejected from the lower jet section 15 and the finely-squeezed meat m. It is cooled by the cold air coming in contact through the holes (for details, see JP-A-11-63777).

本発明の第１実施形態を図２に基づいて説明する。
図２は、図１に示すスチールベルト１２ａ上に被凍結肉ｍを載置した状態を示す模式図である。図２において、スチールベルト１２ａの下部では下部噴流部１５の多数の噴流スリット１５ａからスチールベルト１２ａに向けて冷気の衝突噴流ｒ１が形成されている。該衝突噴流ｒ１の温度は−４５℃〜−６５℃であり、その流速は１５〜２０ｍ／ｓである。なお、スチールベルト１２ａの上方では、上部噴流部１４からの冷気噴出は停止されており、代わりに冷気攪拌用ファン１６によって流速２ｍ／ｓ以下の攪拌用冷気ｒ２が形成されている（片側緩慢凍結）。 A first embodiment of the present invention will be described with reference to FIG.
FIG. 2 is a schematic view showing a state in which the meat m to be frozen is placed on the steel belt 12a shown in FIG. In FIG. 2, a cold collision jet r 1 is formed from a large number of jet slits 15 a of the lower jet part 15 toward the steel belt 12 a at the lower part of the steel belt 12 a. The temperature of the impinging jet r 1 is −45 ° C. to −65 ° C., and the flow velocity is 15 to 20 m / s. In the upper steel belt 12a, the cold air ejected from the upper jet unit 14 are stopped, the cool air r 2 for stirring the following velocity 2m / s is formed by the cold air agitation fan 16 instead (one slow Freezing).

かかる構成において、予め５〜７℃に予冷された被凍結肉ｍがスチールベルト１２ａ上に載せられ、フリーザ内を矢印ａ方向に搬送されながら該スチールベルト１２ａとの接触面から伝達される−４５℃〜−６５℃の冷気により片側（底面側）より急冷される。被凍結肉ｍは、枝肉を分割した部分肉又はこれらを目的別にカットしたカット肉（例えばトンカツ用カット肉）である。例えば、豚の枝肉をカットして骨を除去した後の骨無しロース部の部分肉又はこれをさらにカットしたトンカツ用のカット肉である。   In such a configuration, the to-be-frozen meat m pre-cooled to 5 to 7 ° C. is placed on the steel belt 12a and transmitted from the contact surface with the steel belt 12a while being conveyed in the direction of arrow a in the freezer. It is rapidly cooled from one side (bottom side) by cold air at a temperature of from -C to -65C. The to-be-frozen meat m is a partial meat obtained by dividing the carcass or a cut meat (for example, a cut meat for tonkatsu) obtained by cutting them for different purposes. For example, it is a cut meat for pork cutlet obtained by further cutting a partial meat of a boneless loin after cutting a pork carcass to remove bone.

豚肉のロース肉の場合、最大氷晶生成温度帯は−１．５℃〜−３℃であり、冷気は−４５℃〜−６５℃の極低温であるので、被凍結肉ｍは冷却を開始してから最大氷晶生成温度帯を短時間で通過する。最大氷晶生成温度帯の通過後２０℃以下に降下する時間は、豚ロース部の部分肉の場合、６０分以内、好ましくは４５分以内とし、豚ロース肉がトンカツ用のカット肉の場合、１０分以内とする。本実施形態では、被凍結肉ｍは主としてスチールベルト１２ａとの接触面側から片側冷却されるため、氷結晶の生成は該接触面から反対面（上面、攪拌用ファン１６側）に向かって矢印ｂ方向に進行する。従って、同一時点で氷結晶が生成される点を結ぶ凝固線ｃは、図２のようになり、最後に氷結晶が生成される最遅延点ｔは、被凍結肉ｍの上面近傍に偏在する（以下凍結処理という）。   In the case of pork loin, the maximum ice crystal formation temperature range is -1.5 ° C to -3 ° C, and the cold air is an extremely low temperature of -45 ° C to -65 ° C. After that, it passes through the maximum ice crystal formation temperature zone in a short time. The time to drop below 20 ° C after passing through the maximum ice crystal formation temperature zone is within 60 minutes, preferably within 45 minutes for pork loin partial meat, and when pork loin is cut meat for tonkatsu, Within 10 minutes. In the present embodiment, the frozen meat m is mainly cooled on one side from the contact surface side with the steel belt 12a, so that the generation of ice crystals is directed from the contact surface to the opposite surface (upper surface, stirring fan 16 side). Proceed in the b direction. Accordingly, the solidification line c connecting the points at which ice crystals are generated at the same time is as shown in FIG. 2, and the most delayed point t at which ice crystals are finally generated is unevenly distributed near the top surface of the meat m to be frozen. (Hereinafter referred to as freezing treatment).

スチール式ベルトフリーザで凍結処理された後、被凍結肉ｍは、フリーザ内雰囲気温度と同一温度の静止空間ｓ１を形成するバッチ式冷凍庫１８内に移送されて冷凍される。バッチ式冷凍庫１８は、入口部に上下に移動可能な受け渡し用ベルトコンベア１８ａを備え、その奥に、複数のベルトコンベア１９ａが水平方向に多段に配置され下部に車輪１９ｂを有する移動台車１９を備えている。バッチ式冷凍庫１８では、スチールベルト式フリーザから被凍結肉ｍを受け渡し用ベルトコンベア１８ａで受け取り、さらに、受け渡し用ベルトコンベア１８ａから各段のベルトコンベア１９ａに分配する。ベルトコンベア１９ａでは、被凍結肉ｍを受け取るごとに搬送面を前に移動させることで搬送面の全域に被凍結肉ｍを載置させることができる。ここで被凍結肉ｍの芯温が−４５℃〜−６５℃に達するまで冷却される。 After the freezing treatment by the steel belt freezer, the to-be-frozen meat m is transferred into the batch-type freezer 18 that forms a stationary space s 1 having the same temperature as the freezer atmosphere temperature and frozen. The batch-type freezer 18 is provided with a transfer belt conveyor 18a that can move up and down at the entrance, and a moving carriage 19 having a plurality of belt conveyors 19a arranged in multiple stages in the horizontal direction and wheels 19b at the bottom. ing. In the batch type freezer 18, the to-be-frozen meat m is received from the steel belt type freezer by the delivery belt conveyor 18a, and further distributed from the delivery belt conveyor 18a to the belt conveyor 19a of each stage. In the belt conveyor 19a, the to-be-frozen meat m can be mounted in the whole conveyance surface by moving a conveyance surface ahead whenever it receives the to-be-frozen meat m. Here, the meat m to be frozen is cooled until the core temperature reaches -45 ° C to -65 ° C.

その後、被凍結肉ｍは、バッチ式冷凍庫１８に隣接された保管庫２０に移動台車ごと移動して−４５℃〜−６５℃の温度に設定された保管庫２０で保管される。あるいは脱気包装（真空包装ほどではなく、内部に若干空気が残された状態の包装）されて、−４５℃〜−６５℃の温度に設定された保管庫に収納された状態で流通（販売店や業者）に供される。このように、凍結処理後に被凍結肉ｍの芯温が−４５℃〜−６５℃になるまで冷却し、その後−４５℃〜−６５℃の温度の静止空間で保管することにより、１年以上の長期に亘り被凍結肉ｍを高品質で保管することができる。   Thereafter, the to-be-frozen meat m is moved to the storage 20 adjacent to the batch type freezer 18 together with the moving carriage and stored in the storage 20 set to a temperature of -45 ° C to -65 ° C. Or it is distributed (sold) in a degassed packaging (packaging with some air left inside, not as much as vacuum packaging) and stored in a storage set at a temperature of -45 ° C to -65 ° C. It is offered to stores and traders. Thus, after freezing, the frozen meat m is cooled until the core temperature becomes −45 ° C. to −65 ° C., and then stored in a static space at a temperature of −45 ° C. to −65 ° C. for one year or more. The frozen meat m can be stored with high quality for a long period of time.

なお、被凍結肉ｍを脱気包装した後でバッチ式冷凍庫１８内で凍結処理してもよい。このようにすれば、凍結処理中に被凍結肉ｍの乾燥を防止でき、かつ良好な衛生状態を保つことができる。   In addition, you may freeze in the batch-type freezer 18 after deaeration-packaging the to-be-frozen meat m. If it does in this way, drying of the to-be-frozen meat m can be prevented during a freezing process, and a favorable sanitary state can be maintained.

本実施形態によれば、スチールベルト式フリーザで被凍結肉ｍを−４５℃〜−６５℃で片面側より急速凍結するため、最大氷晶生成温度帯を極めて短時間で通過でき、それによって、氷結晶の肥大化を防ぐことができるので、肉細胞膜が破壊されない。従って、解凍時にドリップが生じないので、歩留まりが低下せず、かつうまみ成分が流出しない。また、最大氷晶生成温度帯の通過時、スチールベルト１２ａの接触面側から主として冷気を伝達させることで、氷結晶を該接触面からその反対面に向かって順々に生成させることができ、従って、氷結晶の生成によって生じる膨圧を該反対面のほうに逃がすことができる。これによって、被凍結肉ｍに内部応力が残留するのを防止し、該内部応力に起因した身割れの発生を防ぐことができ、被凍結肉ｍを高品質に保つことができる。
（実施形態２） According to the present embodiment, the meat m to be frozen is rapidly frozen from -one side at -45 ° C to -65 ° C with a steel belt type freezer, so that the maximum ice crystal generation temperature zone can be passed in a very short time, thereby Since the enlargement of ice crystals can be prevented, the meat cell membrane is not destroyed. Accordingly, no drip is generated at the time of thawing, so that the yield does not decrease and the umami component does not flow out. In addition, when passing through the maximum ice crystal generation temperature zone, by transmitting mainly cold air from the contact surface side of the steel belt 12a, ice crystals can be generated in order from the contact surface toward the opposite surface, Therefore, the bulging pressure generated by the formation of ice crystals can be released toward the opposite surface. Thereby, it is possible to prevent the internal stress from remaining in the meat m to be frozen, to prevent the occurrence of cracks due to the internal stress, and to maintain the meat m to be frozen in high quality.
(Embodiment 2)

次に本発明の第２実施形態を図３に基づいて説明する。図３は、本実施形態のコンベアベルトの横断面図である。図３において、図１に示すフリーザ内に配設されたスチールベルトからなるコンベアベルト２１に被凍結肉ｍを収納できる凹部２１ａを搬送方向に沿って形成している。凹部２１ａはコンベアベルト２１の軸方向に長尺状に延設してもよい。被凍結肉ｍは該凹部２１ａに収納され、凹部２１ａの底面及び左右両側面の３面と接触した状態で搬送される。被凍結肉ｍの上面は凹部２１ａと接触しない開放面ｍ１となる。開放面ｍ１の上方には開放空間ｓ２が形成して緩慢凍結がなされる。 Next, a second embodiment of the present invention will be described with reference to FIG. FIG. 3 is a cross-sectional view of the conveyor belt of the present embodiment. In FIG. 3, a recess 21 a that can store the meat m to be frozen is formed in the conveyor belt 21 made of a steel belt disposed in the freezer shown in FIG. 1 along the conveying direction. The recess 21 a may extend in a long shape in the axial direction of the conveyor belt 21. The to-be-frozen meat m is accommodated in the concave portion 21a and is conveyed in contact with the bottom surface of the concave portion 21a and the three left and right side surfaces. The upper surface of the to-be-frozen meat m becomes an open surface m 1 that does not come into contact with the recess 21a. An open space s 2 is formed above the open surface m 1 and is slowly frozen.

その他の構成は前記第１実施形態と同一である。即ち、コンベアベルト２１の下方に配置された図示しない下部噴流部から−４５℃〜−６５℃の冷気ｒ１がコンベアベルト２１の下面に向かって噴射され、コンベアベルト２１は該冷気の衝突噴流ｒ１によって冷却される。そして凹部２１ａ内に収納された被凍結肉ｍは凹部２１ａの底面及び両側面の３面と直接接触により急速冷却される。 Other configurations are the same as those of the first embodiment. That is, cold air r 1 of −45 ° C. to −65 ° C. is jetted from the lower jet portion (not shown) disposed below the conveyor belt 21 toward the lower surface of the conveyor belt 21, and the conveyor belt 21 collides with the cold jet r 1 is cooled. And the to-be-frozen meat m accommodated in the recess 21a is rapidly cooled by direct contact with the bottom surface and the three sides of the recess 21a.

コンベアベルト２１の上方には、前記第１実施形態と同様に、冷気攪拌用ファンから流速２ｍ／ｓ以下の攪拌用冷気ｒ２が形成されている。０〜７℃に予冷された被凍結肉ｍはフリーザ内に投入され、コンベアベルト２１と接触することによって、底面及び両側面の３面側より急速に冷却され、フリーザ投入時点からフリーザでの搬送が終了するまでに短時間で最大氷晶生成温度帯を通過する。フリーザでの搬送が終了後、前記第1実施形態と同様に、内部雰囲気が−４５℃〜−６５℃の温度の静止空間を形成した保管庫に保管される。そして被凍結肉ｍの芯温が−２０℃以下に到達するまで冷却され、凍結を完了する。 Agitating cold air r 2 having a flow rate of 2 m / s or less is formed above the conveyor belt 21 from the cool air agitating fan, as in the first embodiment. The to-be-frozen meat m that has been pre-cooled to 0 to 7 ° C. is put into the freezer and brought into contact with the conveyor belt 21 to be rapidly cooled from the bottom surface and the three sides of the both sides. It passes the maximum ice crystal formation temperature zone in a short time until the end of the process. After the transfer by the freezer is completed, the internal atmosphere is stored in a storage room in which a stationary space having a temperature of −45 ° C. to −65 ° C. is formed as in the first embodiment. And it cools until the core temperature of the to-be-frozen meat m reaches -20 degrees C or less, and completes freezing.

本実施形態において、被凍結肉ｍは、上面は緩慢冷却であり、冷気の衝突噴流ｒ１によって冷却された凹部２１ａの底面及び両側面との３面よりの直接接触により急速冷却される。そのため、被凍結肉ｍは、最大氷晶生成温度帯通過時に、凹部２１ａの底面及び両側面の近傍から氷結晶が形成される。即ち、図３に示すように凝固線ｃが形成され、氷結晶が矢印ｂ方向に向かって成長していく。従って、最大氷晶生成温度帯通過時の最遅延点ｔは開放面ｍ１の近傍に形成される。 In this embodiment, the frozen meat m is a top is slow cooling is rapidly cooled by direct contact from the three sides of the bottom surface and both side surfaces of the cooled recess 21a by impinging jet r 1 of the cool air. Therefore, in the meat to be frozen m, ice crystals are formed from the vicinity of the bottom surface and both side surfaces of the recess 21a when passing through the maximum ice crystal generation temperature zone. That is, as shown in FIG. 3, a solidification line c is formed, and ice crystals grow in the direction of arrow b. Therefore, the most delayed point t when passing through the maximum ice crystal generation temperature zone is formed in the vicinity of the open surface m1.

従って、本実施形態においても、前記第１実施形態と同様に、−４５℃〜−６５℃の極低温で被凍結肉ｍを片側より急速冷却するため、最大氷晶生成温度帯を極めて短時間で通過でき、それによって、氷結晶の肥大化を防ぐことができるので、肉の細胞破壊が生じない。従って、解凍時にドリップが生じないので、歩留まりが低下せず、かつうまみ成分が流出しない。
また、底面及び両側面の３面よりの急速凍結であり、上面は緩慢冷却であるために、最大氷晶生成温度帯通過時の最遅延点ｔは開放面ｍ１の近傍に形成されているために、凍結処理時に被凍結肉ｍに内部応力が生じることがなく、内部応力に起因した亀裂の発生を防止することができる。 Therefore, in this embodiment as well, as in the first embodiment, the frozen m is rapidly cooled from one side at an extremely low temperature of −45 ° C. to −65 ° C., so that the maximum ice crystal generation temperature zone is set to be extremely short. And thereby prevent the ice crystals from growing, so that the cell destruction of the meat does not occur. Accordingly, no drip is generated at the time of thawing, so that the yield does not decrease and the umami component does not flow out.
In addition, since it is quick freezing from the three surfaces of the bottom surface and both side surfaces, and the top surface is slowly cooled, the maximum delay point t when passing through the maximum ice crystal generation temperature zone is formed in the vicinity of the open surface m1. In addition, no internal stress is generated in the meat m to be frozen during the freezing process, and the occurrence of cracks due to the internal stress can be prevented.

なお、凹部２１ａは、被凍結肉ｍ個々に独立して立方体又は直方体の容積を形成するようにしてもよい。この場合、被凍結肉ｍは該凹部の底面及び４方の左右前後の側面と接触するので、コンベアベルト２１から被凍結肉ｍへの冷気の伝達をさらに良好にすることができる。
（実施形態３） In addition, you may make it the recessed part 21a form the volume of a cube or a rectangular parallelepiped independently for each to-be-frozen meat m. In this case, the to-be-frozen meat m comes into contact with the bottom surface of the recess and the left and right front and back side surfaces of the four sides, so that the transfer of cold air from the conveyor belt 21 to the to-be-frozen meat m can be improved.
(Embodiment 3)

次に本発明の第３実施形態を図４に基づいて説明する。図４は、本実施形態のコンベア部の断面図である。図４において、コンベアベルトは、スチールベルトに多数の微細孔３１ａをメッシュ状に設けたメッシュベルト３１を使用している。フリーザ内では上部噴流部１４と下部噴流部１５から冷気を噴出させているが、本実施形態の場合は、メッシュベルト３１上に載置された被凍結肉ｍに上方から断熱性を有する断熱カバー３２を被せ、図示しない上部噴流部１４から噴射される冷気の衝突噴流ｒ１を遮断している。断熱カバー３２は例えば発泡スチロールのような断熱材でできている。その他の構成は前記第１実施形態と同一である。 Next, a third embodiment of the present invention will be described with reference to FIG. FIG. 4 is a cross-sectional view of the conveyor unit of the present embodiment. In FIG. 4, the conveyor belt uses a mesh belt 31 in which a large number of fine holes 31 a are provided in a mesh shape on a steel belt. In the freezer, cool air is ejected from the upper jet part 14 and the lower jet part 15, but in the case of the present embodiment, the heat insulation cover having heat insulation from the upper side on the meat m to be frozen placed on the mesh belt 31. 32, and the cold collision jet r 1 ejected from the upper jet section 14 (not shown) is blocked. The heat insulating cover 32 is made of a heat insulating material such as polystyrene foam. Other configurations are the same as those of the first embodiment.

メッシュベルト３１の下方に配置された図示しない下部噴流部１５からメッシュベルト３１に向かって−４５℃〜−６５℃の冷気の衝突噴流ｒ１が噴射される。そしてフリーザ内の雰囲気は−４５℃〜−６５℃に保持されている。下方から噴射された衝突噴流ｒ１の一部はメッシュベルト３１の細孔３１ａから断熱カバー３２の内部に入り込み、被凍結肉ｍの上面に回り込み上面の緩慢冷却がなされる。 A collision jet stream r 1 of cold air of −45 ° C. to −65 ° C. is jetted from a lower jet section 15 (not shown) disposed below the mesh belt 31 toward the mesh belt 31. The atmosphere in the freezer is maintained at -45 ° C to -65 ° C. A part of the impinging jet stream r 1 injected from below enters the inside of the heat insulating cover 32 through the pores 31a of the mesh belt 31, enters the upper surface of the meat m to be frozen, and slowly cools the upper surface.

本実施形態では、被凍結肉ｍの最大氷晶生成温度帯通過時に、微細孔３１ａを通って被凍結肉ｍの下面に衝突する−４５℃〜−６５℃の衝突噴流ｒ１と、該衝突噴流r１によって冷却されたメッシュベルト３１との接触とによって、被凍結肉ｍは主として下面から急速冷却されていく。そして、被凍結肉ｍの下面近傍から氷結晶が形成されていく。そのため、被凍結肉ｍの凝固線ｃは矢印ｂ方向に進む。このように氷結晶が被凍結肉ｍの下面から上面に向かって形成されていくので、被凍結肉ｍの最遅延点ｔは上面近傍に形成される。 In the present embodiment, when the frozen meat m passes through the maximum ice crystal generation temperature zone, the collision jet r 1 of −45 ° C. to −65 ° C. that collides with the lower surface of the frozen meat m through the fine holes 31a, and the collision by the contact of the mesh belt 31, which is cooled by jets r 1, to be frozen meat m is gradually being rapidly cooled primarily from the bottom surface. And ice crystals are formed from the lower surface vicinity of the to-be-frozen meat m. Therefore, the solidification line c of the meat m to be frozen proceeds in the direction of arrow b. Thus, since ice crystals are formed from the lower surface to the upper surface of the frozen meat m, the most delayed point t of the frozen meat m is formed in the vicinity of the upper surface.

従って、本実施形態においても、被凍結肉ｍは極低温の衝突噴流ｒ１で底面側より急速冷却されるので、最大氷晶生成温度帯を短時間で通過し、そのため、氷結晶の肥大化が起こらない。また、底面側より上面側に向かう氷結晶の生成により、細胞凍結により発生する膨圧は上面の最遅延点ｔ側に逃げることができるので、被凍結肉ｍに内部応力が形成されない。従って、表層部（上面側）に亀裂が生じることがない。従って、前記第１及び第２実施形態と同様の高品質の凍結肉を得ることができる。
（実施形態４） Therefore, also in this embodiment, the to-be-frozen meat m is rapidly cooled from the bottom side by the cryogenic impinging jet r 1 , so that it passes through the maximum ice crystal generation temperature zone in a short time, and therefore the ice crystals are enlarged. Does not happen. In addition, the generation of ice crystals from the bottom surface to the top surface allows the expansion pressure generated by cell freezing to escape to the most delayed point t on the top surface, so that no internal stress is formed on the frozen meat m. Therefore, no crack is generated in the surface layer portion (upper surface side). Therefore, the same high quality frozen meat as in the first and second embodiments can be obtained.
(Embodiment 4)

次に本発明の第４実施形態を図５に基づいて説明する。図５において、本実施形態は、上部噴流部１４と下部噴流部１５から冷気を噴出させているが、メッシュベルト３１上で被凍結肉ｍを搬送する際に、メッシュベルト３１上に断熱性を有する発泡スチロール製のトレイ４１を置き、その上に被凍結肉ｍを載せた状態で搬送するようにしたものである。なお、被凍結肉ｍには図示しない上下噴流部１４，１５から−４５℃〜−６５℃の冷気による衝突噴流ｒ１が形成されている。 Next, a fourth embodiment of the present invention will be described with reference to FIG. In FIG. 5, in the present embodiment, cold air is ejected from the upper jet portion 14 and the lower jet portion 15, but when the meat m to be frozen is conveyed on the mesh belt 31, heat insulation is provided on the mesh belt 31. A styrofoam tray 41 is placed and conveyed with the meat m to be frozen placed thereon. The frozen meat m is formed with a collision jet r 1 by cold air of −45 ° C. to −65 ° C. from upper and lower jet portions 14 and 15 (not shown).

かかる構成により、図示しない下部噴流部からメッシュベルト３１に噴射される冷気の衝突噴流ｒ１は、断熱トレイ４１で遮られ、被凍結肉ｍの冷却に供しない。一方、図示しない上部噴流部１４から被凍結肉ｍに向かって噴射される冷気の衝突噴流ｒ１が被凍結肉ｍの上面に衝突するため、被凍結肉ｍは上面側から冷却される。そのため、被凍結肉ｍが最大氷晶生成温度帯を通過する際、氷結晶が被凍結肉ｍの上面近傍から形成され始め、凝固線ｃが矢印ｂ方向に向かって上方から下降していく。そして最遅延点ｔは被凍結肉ｍの下面近傍に位置する。 With this configuration, the cold collision jet r 1 injected from the lower jet section (not shown) to the mesh belt 31 is blocked by the heat insulating tray 41 and does not serve to cool the meat m to be frozen. Meanwhile, since the impinging jet r 1 of the cool air which is injected toward the upper jet unit 14 (not shown) to be frozen meat m collides with the upper surface of the frozen meat m, to be frozen meat m is cooled from the upper side. Therefore, when the to-be-frozen meat m passes through the maximum ice crystal generation temperature zone, ice crystals start to be formed near the upper surface of the to-be-frozen meat m, and the solidification line c descends from above in the direction of arrow b. The most delayed point t is located near the lower surface of the meat m to be frozen.

従って、本実施形態においても、被凍結肉ｍに内部応力が発生しないため、表層部に亀裂が生じない。
（実施形態５） Therefore, also in this embodiment, since no internal stress is generated in the meat m to be frozen, no cracks are generated in the surface layer portion.
(Embodiment 5)

次に本発明の第５実施形態を図６に基づいて説明する。図６（ａ）において、スチールベルト５１が駆動スプロケット５３及び従動スプロケット５２に巻回されて矢印ａ方向に移動するように構成されている。一方、スチールベルト５１の上方では、スチールベルト５４が駆動スプロケット５６及び従動スプロケット５５に巻回されて矢印ａ方向に移動するように構成されている。スチールベルト５１の内側には下部噴流部５７が設けられ、上方に配置されたスチールベルト５１の背面に向かって冷気の衝突噴流ｒ１を形成する。 Next, a fifth embodiment of the present invention will be described with reference to FIG. In FIG. 6A, a steel belt 51 is wound around a drive sprocket 53 and a driven sprocket 52 so as to move in the direction of arrow a. On the other hand, above the steel belt 51, the steel belt 54 is wound around the drive sprocket 56 and the driven sprocket 55 so as to move in the direction of arrow a. Lower jet unit 57 is provided on the inner side of the steel belt 51, towards the back of the steel belt 51 which is arranged above to form a collision jet r 1 of the cool air.

また、スチールベルト５４の内側には下方に向かって冷気の衝突噴流ｒ１を形成する上部噴流部５８が設けられ、スチールベルト５４に向かって冷気の衝突噴流ｒ１が形成される。スチールベルト５１には被凍結肉ｍが載せられて矢印ａ方向に搬送されるが、該スチールベルト５１の背面側には、スチールベルト５１を支持する複数の冷凍ロール５９が設けられている。冷凍ロール５９の表面部分は、冷気ｒによって冷却される伝熱性の良い金属で構成され、冷凍ロール５９でスチールベルト５１を支持するとともに、スチールベルト５１の背面を冷却している。 Further, an upper jet portion 58 that forms a cold collision jet r 1 downward is provided inside the steel belt 54, and a cold collision jet r 1 is formed toward the steel belt 54. The to-be-frozen meat m is placed on the steel belt 51 and conveyed in the direction of arrow a. On the back side of the steel belt 51, a plurality of freezing rolls 59 for supporting the steel belt 51 are provided. The surface portion of the refrigeration roll 59 is made of a metal having good heat conductivity that is cooled by the cold air r, and the steel belt 51 is supported by the refrigeration roll 59 and the back surface of the steel belt 51 is cooled.

かかる構成において、被凍結肉ｍは脱気包装された状態でスチールベルト５１とスチールベルト５４との間の隙間に挿入され、スチールベルト５１及び５４で挟まれた状態で矢印ａ方向に搬送される。スチールベルト５１及び５４は上下噴流部５７及び５８から噴出する冷気の衝突噴流ｒ１で冷却されているので、被凍結肉ｍは主として上下両面から冷却される。従って、最大氷晶生成温度帯通過時に氷結晶の生成は、上面及び下面の近傍から始まり、図６（ｂ）に示すように、凝固線ｃが矢印ｂ方向、即ち、両側面に向う方向に進行する。そして最遅延点は、左右側面近傍のｔ１及びｔ２に位置する。 In such a configuration, the to-be-frozen meat m is inserted into the gap between the steel belt 51 and the steel belt 54 in a deaerated state, and conveyed in the direction of arrow a while being sandwiched between the steel belts 51 and 54. . Since the steel belts 51 and 54 are cooled by the cold collision jet r 1 ejected from the upper and lower jet portions 57 and 58, the meat m to be frozen is mainly cooled from both the upper and lower surfaces. Therefore, when passing through the maximum ice crystal generation temperature zone, the generation of ice crystals starts from the vicinity of the upper surface and the lower surface, and as shown in FIG. 6B, the solidification line c is in the direction of the arrow b, that is, the direction toward both sides. proceed. The most delayed points are located at t 1 and t 2 near the left and right side surfaces.

従って、本実施形態では、氷結晶の生成は矢印ｂ方向に向かって進行するので、氷結晶の膨張による膨圧は、矢印ｂ方向に沿って左右側面に逃げることができる。従って、被凍結肉ｍに該膨圧に起因した内部応力が発生しないため、表層部に亀裂が生じない。
（実施形態６） Accordingly, in the present embodiment, the generation of ice crystals proceeds in the direction of the arrow b, so that the inflation pressure due to the expansion of the ice crystals can escape to the left and right side surfaces along the direction of the arrow b. Therefore, since the internal stress due to the expansion pressure is not generated in the meat to be frozen m, the surface layer portion is not cracked.
(Embodiment 6)

次に本発明の第６実施形態を図７に基づいて説明する。図７において、冷媒液ｎが貯留された冷媒液槽６１が設けられ、該冷媒液槽６１の上方にチェーンコンベア６２が配設される。チェーンコンベア６２には、複数個のボックス６３が一列に取り付けられ、ボックス６３には被凍結肉ｍが収納されている。チェーンコンベア６２は、丁度ボックス６３内の被凍結肉ｍが冷媒液ｎに浸漬される高さに配置されている。ボックス６３内の被凍結肉ｍの上面ｍ１は開放され、その上方には開放空間ｓ２が形成されている。 Next, a sixth embodiment of the present invention will be described with reference to FIG. In FIG. 7, a refrigerant liquid tank 61 in which the refrigerant liquid n is stored is provided, and a chain conveyor 62 is disposed above the refrigerant liquid tank 61. A plurality of boxes 63 are attached to the chain conveyor 62 in a row, and the meat 63 to be frozen is stored in the boxes 63. The chain conveyor 62 is disposed at such a height that the meat m to be frozen in the box 63 is immersed in the refrigerant liquid n. Top m1 of the frozen meat m in the box 63 is opened, the open space s 2 is formed thereabove.

かかる構成において、チェーンコンベア６２が矢印ａ方向に移動し、チェーンコンベア６２に取り付けられたボックス６３が矢印ａ方向に移動しながら冷媒液槽６１内の冷媒液ｎに浸漬される。ボックス６３が冷媒液ｎに浸漬しながら移動し、その間被凍結肉ｍが冷媒液ｎによって冷却される。冷媒液ｎは、例えば液体窒素又はポリプロピレングリコール等を用いる。なお、ボックス６３は、微細孔を有するメッシュ状のものでもよい。冷媒液ｎは冷却装置６４に送られて冷却され、冷媒液槽６１に戻されることにより、冷媒液槽６１内の冷媒液ｎを一定の低温に保持している。   In this configuration, the chain conveyor 62 moves in the direction of arrow a, and the box 63 attached to the chain conveyor 62 is immersed in the refrigerant liquid n in the refrigerant liquid tank 61 while moving in the direction of arrow a. The box 63 moves while being immersed in the refrigerant liquid n, while the meat m to be frozen is cooled by the refrigerant liquid n. For example, liquid nitrogen or polypropylene glycol is used as the refrigerant liquid n. The box 63 may be a mesh having fine holes. The refrigerant liquid n is sent to the cooling device 64, cooled, and returned to the refrigerant liquid tank 61, whereby the refrigerant liquid n in the refrigerant liquid tank 61 is kept at a constant low temperature.

冷媒液ｎは、例えば、冷媒液としてＰＧ（ポリエチレングリコール）を用いた場合、−２３℃〜−２６℃の温度に保持される。そしてボックス６３を２０〜３０分間冷媒液ｎに浸漬して、被凍結肉ｍが最大氷晶生成温度帯を通過するまで冷却する。その後ボックス６３をそのまま冷媒液槽６１に隣接した保管庫６５に移送する。保管庫６５内は−４５℃〜−６５℃の温度の静止空間ｓ１に保持され、そこで被凍結肉ｍの芯温が−４５℃〜−６５℃になるまで凍結される。 For example, when PG (polyethylene glycol) is used as the refrigerant liquid, the refrigerant liquid n is maintained at a temperature of −23 ° C. to −26 ° C. And the box 63 is immersed in the refrigerant | coolant liquid n for 20 to 30 minutes, and it cools until the to-be-frozen meat m passes the maximum ice-crystal production | generation temperature range. Thereafter, the box 63 is transferred as it is to the storage 65 adjacent to the refrigerant liquid tank 61. The inside of the storage 65 is held in a static space s 1 having a temperature of −45 ° C. to −65 ° C., where it is frozen until the core temperature of the meat m to be frozen reaches −45 ° C. to −65 ° C.

本実施形態によれば、被凍結肉ｍの下面及び側面が冷媒液ｎと直接的又はボックス６３を介して熱的に面接触することによって冷却される。一方、被凍結肉ｍの上面ｍ１は冷媒液ｎから開放されているので、最大氷晶生成温度帯通過時に氷結晶が下面近傍及び側面近傍から上面に向かって徐々に形成されていく。従って、被凍結肉ｍの最遅延点は上面近傍に位置される。このように、氷結晶が下面及び側面から上面に向う方向に形成されていくので、氷結晶の生成に伴う膨圧は上面側に逃げることができる。従って、該膨圧に起因した内部応力が発生することがないので、表層部に亀裂が生じない。
（実施形態７） According to this embodiment, the lower surface and side surfaces of the meat m to be frozen are cooled by being in surface contact with the refrigerant liquid n directly or via the box 63. On the other hand, since the upper surface m1 of the meat m to be frozen is released from the refrigerant liquid n, ice crystals are gradually formed from the vicinity of the lower surface and the vicinity of the side surface toward the upper surface when passing through the maximum ice crystal generation temperature zone. Therefore, the most delayed point of the meat m to be frozen is located in the vicinity of the upper surface. Thus, since the ice crystal is formed in the direction from the lower surface and the side surface toward the upper surface, the bulging pressure accompanying the generation of the ice crystal can escape to the upper surface side. Therefore, no internal stress due to the bulging pressure is generated, so that no crack occurs in the surface layer portion.
(Embodiment 7)

次に本発明の第７実施形態を図８に基づいて説明する。図８において、駆動スプロケット７３及び従動スプロケット７２に巻回された樹脂製のベルトコンベア７１（断熱性ベルトコンベア）が配置されている。被凍結肉ｍが該ベルトコンベア７１上に投入されて矢印ａ方向に搬送される。ベルトコンベア７１の上方はガラスケース７４で覆われており、ガラスケース７４の内部にシャワリング装置７５が設けられている。シャワリング装置７５からは、例えば食塩水などのブラインからなる冷媒液ｎが下方に向かって噴霧される。   Next, a seventh embodiment of the present invention will be described with reference to FIG. In FIG. 8, a resin belt conveyor 71 (heat insulating belt conveyor) wound around the drive sprocket 73 and the driven sprocket 72 is disposed. The meat m to be frozen is put on the belt conveyor 71 and conveyed in the direction of arrow a. The upper side of the belt conveyor 71 is covered with a glass case 74, and a showering device 75 is provided inside the glass case 74. From the showering device 75, for example, a refrigerant liquid n made of brine such as saline is sprayed downward.

かかる構成において、被凍結肉ｍは脱気包装された状態でベルトコンベア７１上を搬送され、ベルトコンベア７１上で被凍結肉ｍに向かって上方から冷媒液ｎが噴霧されることで、被凍結肉ｍはその上面から冷却される。従って、被凍結肉ｍは、最大氷晶生成温度帯通過時には、上面から氷結晶が形成されていくので、最遅延点は下面近傍に位置される。そのため、本実施形態においては、氷結晶の生成に伴って発生する膨圧は被凍結肉ｍの下面側に逃げることができる。従って、被凍結肉ｍに内部応力が発生しないので、表層部に亀裂が発生することがない。なお、本実施形態において、前記第６実施形態と同様に、被凍結肉ｍをベルトコンベア７１で最大氷晶生成温度帯通過時まで冷却し、その後隣接した保管庫で被凍結肉ｍの芯温を−４５℃〜−６５℃になるまで冷却するようにしてもよい。
（実施形態８） In such a configuration, the meat m to be frozen is conveyed on the belt conveyor 71 in a deaerated state, and the refrigerant liquid n is sprayed from above toward the meat m to be frozen on the belt conveyor 71, thereby The meat m is cooled from its upper surface. Accordingly, when the meat m to be frozen passes through the maximum ice crystal generation temperature zone, ice crystals are formed from the upper surface, so that the most delayed point is located near the lower surface. Therefore, in the present embodiment, the expansion pressure generated with the generation of ice crystals can escape to the lower surface side of the meat m to be frozen. Therefore, since no internal stress is generated in the frozen meat m, no crack is generated in the surface layer portion. In this embodiment, similarly to the sixth embodiment, the to-be-frozen meat m is cooled by the belt conveyor 71 until it passes through the maximum ice crystal generation temperature zone, and then the core temperature of the to-be-frozen meat m is stored in an adjacent storage. May be cooled to −45 ° C. to −65 ° C.
(Embodiment 8)

次に本発明第８実施形態を図９〜図１１に基づいて説明する。今までの実施形態は、カット肉のように薄肉の被凍結肉の凍結処理に好適であったが、本実施形態は、部分肉のように厚肉の被凍結肉の凍結処理に好適なものである（特に本実施形態ではスリットノズル９４ａから−４５℃〜−６５℃の冷気の衝突噴流ｒ１が下方の螺旋状搬送路８１ａに載置された被凍結肉ｍに吹き付けられることにより静止空間による冷却が不要となる。）。図９は本実施形態の立面図、図１０は本実施形態の平面図、図１１は図１０中のＡ−Ａ線に沿う横断側面図である。 Next, an eighth embodiment of the present invention will be described with reference to FIGS. The embodiments so far have been suitable for freezing processing of thin frozen meat such as cut meat, but this embodiment is suitable for freezing processing of thick frozen meat such as partial meat. it is (still space by blown to be frozen meat m the collision jet r 1 of cold air -45 ℃ ~-65 ℃ from the slit nozzle 94a is placed below the spiral-shaped transport path 81a, especially in this embodiment Cooling is not necessary.) 9 is an elevation view of the present embodiment, FIG. 10 is a plan view of the present embodiment, and FIG. 11 is a transverse side view taken along the line AA in FIG.

図９〜図１１において、内部が密閉可能な構造を有する建屋８０の内部に、搬送路が螺旋状に構成されたスパイラルコンベア８１が配設されている。スパイラルコンベア８１は、下方から上方に向かって移動する螺旋状の搬送路８１ａと、上端に達した螺旋状搬送路８１ａがガイドロール８２を経て垂直に降下する垂直部８１ｂと、垂直部８１ｂの下端から水平に配置されて建屋８０の外部でガイドロール８３及び８４に位置決めされて入口コンベア８５と接する水平部８１ｃとから構成されている。   9-11, the spiral conveyor 81 by which the conveyance path was comprised helically is arrange | positioned inside the building 80 which has a structure which can be sealed inside. The spiral conveyor 81 includes a spiral conveyance path 81a that moves from below to above, a vertical section 81b in which the spiral conveyance path 81a that has reached the upper end descends vertically through a guide roll 82, and a lower end of the vertical section 81b. And a horizontal portion 81c positioned on the guide rolls 83 and 84 outside the building 80 and in contact with the entrance conveyor 85.

スパイラルコンベア８１の中央には冷却ユニット９０が設置されている。冷却ユニット９０には、建屋８０内の雰囲気を矢印ｄ方向から取り入れ、該雰囲気を冷却する熱交換器９１と、熱交換器９１で冷却した雰囲気を高圧冷気筐体９３に循環する２台の送風機９２とを備える。高圧冷気筐体９３は、内部が中空で冷却通路を形成し、スパイラルコンベア８１の螺旋状搬送路８１ａに沿って設けられ、外周側に突出したスリットノズル部９４を有する。   A cooling unit 90 is installed at the center of the spiral conveyor 81. The cooling unit 90 takes in the atmosphere in the building 80 from the direction of the arrow d, and heat exchanger 91 that cools the atmosphere, and two blowers that circulate the atmosphere cooled by the heat exchanger 91 to the high-pressure cool air casing 93. 92. The high-pressure cool air casing 93 is hollow inside and forms a cooling passage, and is provided along the spiral conveyance path 81a of the spiral conveyor 81, and has a slit nozzle portion 94 protruding to the outer peripheral side.

図１１に示すように、スリットノズル部９４は、上下方向に間隔をおいて複数条に配置された螺旋状搬送路８１ａ間に配置され、下方に向けられた多数のスリットノズル９４ａを備えている。スリットノズル９４ａからその下方に配置された螺旋状搬送路８１ａに向かって冷気の衝突噴流ｒ１が高圧で噴射される。 As shown in FIG. 11, the slit nozzle portion 94 includes a plurality of slit nozzles 94 a that are disposed between the spiral conveyance paths 81 a that are disposed in a plurality of strips at intervals in the vertical direction and that are directed downward. . Collision jet r 1 of the cool air is injected at high pressure toward the slit nozzle 94a to arranged spiral transport path 81a thereunder.

かかる構成において、入口コンベア８５で移送された被凍結肉ｍは、スパイラルコンベア８１の水平部８１ｃに引き渡される。該水平部８１ｃは矢印ａ方向に移動して、螺旋状搬送路８１ａに至る。螺旋状搬送路８１ａ上で被凍結肉ｍはスリットノズル９４ａから高圧の冷気の衝突噴流ｒ１を付与されて、冷却される。螺旋状搬送路８１ａ上を搬送されて螺旋状搬送路８１ａの上端に達した被凍結肉ｍは、建屋８０の外部に出て出口コンベア８６に引き渡される。 In such a configuration, the to-be-frozen meat m transferred by the entrance conveyor 85 is delivered to the horizontal portion 81 c of the spiral conveyor 81. The horizontal portion 81c moves in the direction of arrow a to reach the spiral conveyance path 81a. Be frozen meat m on a spiral-shaped transport path 81a is granted the collision jet r 1 of the high pressure cold air from the slit nozzle 94a, it is cooled. The to-be-frozen meat m conveyed on the spiral conveyance path 81a and reaching the upper end of the spiral conveyance path 81a goes out of the building 80 and is delivered to the outlet conveyor 86.

スリットノズル９４ａから−４５℃〜−６５℃の冷気の衝突噴流ｒ１が下方の螺旋状搬送路８１ａに載置された被凍結肉ｍに吹き付けられることにより、被凍結肉ｍはその上面から冷却される。そのため、最大氷晶生成温度帯通過時に上面から氷結晶が形成され始め、氷結晶は段々に下方に向かって成長する。従って、被凍結肉ｍの最遅延点は下面近傍に位置される。
このように、本実施形態では、被凍結肉ｍの上面から下面に向かって氷結晶が形成されるため、氷結晶の形成により発生する膨圧が下面に向い、該最遅延点を通して逃げることができるため、被凍結肉ｍの内部に閉じ込められることがない。従って、被凍結肉ｍに内部応力が発生しないので、表層部に亀裂が発生しない。
（実施例１） When the impinging jet r 1 of cold air of −45 ° C. to −65 ° C. is blown from the slit nozzle 94a to the meat m to be frozen placed on the lower spiral conveying path 81a, the meat m to be frozen is cooled from its upper surface. Is done. Therefore, ice crystals start to form from the upper surface when passing through the maximum ice crystal generation temperature zone, and the ice crystals grow gradually downward. Therefore, the most delayed point of the to-be-frozen meat m is located near the lower surface.
Thus, in this embodiment, since ice crystals are formed from the upper surface to the lower surface of the meat m to be frozen, the bulging pressure generated by the formation of the ice crystals faces the lower surface and can escape through the most delayed point. Therefore, it is not trapped inside the meat m to be frozen. Therefore, no internal stress is generated in the meat m to be frozen, and no cracks are generated in the surface layer portion.
Example 1

次に実験に基づく本発明の第１実施例を説明する。被凍結肉として、枝肉を分割したロース部の部分肉（長さ６００ｍｍ×幅１５０ｍｍ×高さ６０ｍｍ）を幅２５ｍｍでカットしたカット肉（長さ１５０ｍｍ×幅６０ｍｍ×高さ２５ｍｍ）を用いて図２で示す第１実施形態で凍結処理した場合の実験データを示す。この場合、該カット肉を脱気包装したものを凍結処理している。   Next, a first embodiment of the present invention based on experiments will be described. As meat to be frozen, cut meat (length 150 mm x width 60 mm x height 25 mm) cut from a partial meat (length 600 mm x width 150 mm x height 60 mm) of the loin portion divided into carcasses with a width of 25 mm is used. The experimental data at the time of freezing in 1st Embodiment shown by 2 are shown. In this case, the deaerated package of the cut meat is frozen.

図１２は、その実験結果を示す。（イ）は本発明の第１実施例に係り、前記第１実施形態により凍結処理をしたものである。即ち、予め５〜７℃に予冷した前記カット肉を図１に示すフリーザの中に投入し、−５０℃の冷気を噴射して凍結処理したものである。（ロ）は比較例であって、予め５〜７℃に予冷した前記カット肉を−２０℃の静止空間を形成する恒温槽に投入して凍結処理を行なったものである。（ハ）は従来のチルド（未凍結）冷却を行なったものである。   FIG. 12 shows the experimental results. (A) relates to the first embodiment of the present invention, and is the one subjected to the freezing process according to the first embodiment. That is, the cut meat pre-cooled to 5 to 7 ° C. is put into a freezer shown in FIG. 1 and subjected to a freezing treatment by injecting cold air at −50 ° C. (B) is a comparative example, in which the cut meat pre-cooled to 5 to 7 ° C. is put into a thermostatic bath forming a static space of −20 ° C. and subjected to a freezing treatment. (C) shows a conventional chilled (unfrozen) cooling.

図１３は、本発明の第１実施例に係る（イ）の芯温が−５０℃に達した直後の肉組織を示す。図において、凍結処理時の最大氷晶生成温度帯通過時間が６分程度と短く、氷結晶の成長を抑制し、組織の破壊があまり見られない。図中、白い部分が氷結晶部分であり、ピンク色部分（濃い部分）が肉細胞である。図１４は同じく（イ）の凍結処理で、−５０℃で凍結処理した後引き続き−５０℃の温度の静止空間で３０日間保管した後の肉組織を示す。図において、保管中の氷結晶の成長が抑制され、肉組織の破壊があまり見られない。   FIG. 13 shows the meat structure immediately after the core temperature of (a) according to the first embodiment of the present invention reaches −50 ° C. In the figure, the maximum ice crystal generation temperature zone transit time during the freezing treatment is as short as about 6 minutes, suppresses the growth of ice crystals and does not show much destruction of the structure. In the figure, the white part is the ice crystal part, and the pink part (dark part) is the meat cell. FIG. 14 also shows the meat tissue after freezing at −50 ° C. and subsequently stored in a static space at a temperature of −50 ° C. for 30 days in the freezing treatment of (a). In the figure, the growth of ice crystals during storage is suppressed, and the destruction of the meat tissue is hardly observed.

図１５は、比較例としての（ロ）の場合であって、カット肉の芯温を−２０℃になるまで凍結処理した直後の肉組織を示す。この場合、凍結処理時の最大氷晶生成温度帯の通過時間が２時間と長く、氷結晶が成長し、ところどころに組織の破壊が確認される。図中、白い部分が氷結晶部分であり、ピンク色部分（濃い部分）が肉細胞である。また、図１６は、同じく（ロ）の凍結処理であって、カット肉の芯温を−２０℃になるまで凍結処理した後引き続き−２０℃の温度の静止空間で３０日間保管した後の肉組織を示す。図において、保管中、氷結晶が成長し、ところどころで組織の破壊が確認できる。   FIG. 15 is a case of (b) as a comparative example, and shows the meat tissue immediately after freezing until the core temperature of the cut meat reaches −20 ° C. In this case, the passage time of the maximum ice crystal generation temperature zone at the time of the freezing process is as long as 2 hours, and ice crystals grow, and the destruction of the structure is confirmed in some places. In the figure, the white part is the ice crystal part, and the pink part (dark part) is the meat cell. Also, FIG. 16 is the same (b) freezing treatment, and after the freezing treatment until the core temperature of the cut meat reaches −20 ° C., the meat after being stored for 30 days in a static space at a temperature of −20 ° C. Indicates the organization. In the figure, ice crystals grow during storage, and the destruction of the structure can be confirmed in several places.

図１７は、従来の０〜−１℃のチルド（未凍結）冷却を行なったカット肉の肉組織であり、チルド冷却後−２０℃の温度の静止空間で凍結保管したものの肉組織である。図において、保管中、氷結晶が成長し、組織の破壊が進行している。図１６と比較しても、肉細胞がバラバラになっていることがわかる。   FIG. 17 shows a meat structure of cut meat that has been chilled (unfrozen) cooled at 0 to −1 ° C., and is frozen and stored in a static space at a temperature of −20 ° C. after chilled cooling. In the figure, during storage, ice crystals grow and the destruction of the structure is in progress. Compared to FIG. 16, it can be seen that the flesh cells are scattered.

これら実施例１と比較例のサンプルのドリップ量を測定した実験結果を示す。測定法は、包装を開口し、常圧下で凍結肉を完全解凍した。完全解凍後、肉から発生したドリップを包装内に集め、集めたドリップをピペットで回収し、重量を測定した。ドリップ量と肉重量の合計を総重量として、ドリップ量を重量比で算出した。この結果を図１８〜図２１に示す。図１８は、図１２（ロ）の比較例の場合である。即ち、予冷したカット肉を恒温槽内で−２０℃で凍結処理し、カット肉の芯温が−２０℃に達した後、−２０℃で保管した比較例を示す。この場合、保管３０日後のドリップ量が保管２０日後のドリップ量の２倍に増加しているのがわかる。   The experimental result which measured the drip amount of the sample of these Examples 1 and a comparative example is shown. In the measurement method, the package was opened, and the frozen meat was completely thawed under normal pressure. After complete thawing, the drip generated from the meat was collected in a package, and the collected drip was collected with a pipette and weighed. The total amount of drip and meat weight was taken as the total weight, and the drip amount was calculated by weight ratio. The results are shown in FIGS. FIG. 18 shows the case of the comparative example of FIG. That is, a comparative example is shown in which pre-cooled cut meat is frozen at −20 ° C. in a thermostatic bath, and the core temperature of the cut meat reaches −20 ° C. and then stored at −20 ° C. In this case, it can be seen that the amount of drip after 30 days of storage has increased to twice the amount of drip after 20 days of storage.

図１９〜図２１は、本発明の実施例１の実験結果であり、図１９は、前記第１実施例の図１２（イ）の場合であり、カット肉を−５０℃で急速凍結し、該部分肉の芯温が−５０℃に達した後、−５０℃の温度の静止空間で保管したものである。この場合、保管３０日でも保管２０日とドリップ量が同程度に少ない。
（実施例２） FIGS. 19-21 is the experimental result of Example 1 of this invention, FIG. 19 is the case of FIG. 12 (a) of the said 1st Example, and cut meat is rapidly frozen at -50 degreeC, After the core temperature of the partial meat reaches −50 ° C., the meat is stored in a static space at a temperature of −50 ° C. In this case, even when stored for 30 days, the amount of drip is as low as that of stored for 20 days.
(Example 2)

図２０は、本発明の第２実施例に係り、カット肉にカットする前のロース部の部分肉を用い、図２に示すフリーザで、スチールベルト１２ａに載置した該部分肉に上下から風速１５ｍ／ｓの−５０℃の衝突噴流を当てて片側より急速凍結し、該部分肉の芯温が−５０℃に達した後、−２０℃の静止空間で保管したものである。この場合、保管３０日でもドリップ量が少ないことがわかる。なお、３０日間保管した後の肉組織を図２１に示す。図において、保管中の氷結晶の成長が抑制され、肉組織の破壊があまり見られない。
（実施例３） FIG. 20 relates to a second embodiment of the present invention, and uses the partial meat of the loin before cutting into cut meat, and the wind speed from above and below is applied to the partial meat placed on the steel belt 12a by the freezer shown in FIG. It was rapidly frozen from one side by applying a collision jet of 15 m / s at −50 ° C. and stored in a static space at −20 ° C. after the core temperature of the partial meat reached −50 ° C. In this case, the drip amount is small even after 30 days of storage. The meat tissue after 30 days storage is shown in FIG. In the figure, the growth of ice crystals during storage is suppressed, and the destruction of the meat tissue is hardly observed.
(Example 3)

また、図２２は、本発明の第３実施例である。即ち、カット肉にカットする前のロース部の部分肉を前記第２実施例と同様の方法を用い、−５０℃の衝突噴流を当てて片側より急速凍結し、該部分肉の芯温が−２０℃に達した後、−２０℃の静止空間で３０日間保管した後の肉組織を示す。図２２と同様に、保管中の氷結晶の成長が抑制され、肉組織の破壊があまり見られないことがわかる。
（実施例４） FIG. 22 shows a third embodiment of the present invention. That is, using the same method as in the second embodiment, the partial meat of the loin before cutting into cut meat is rapidly frozen from one side by applying a collision jet of −50 ° C., and the core temperature of the partial meat is − After reaching 20 ° C., the meat tissue after storage for 30 days in a static space at −20 ° C. is shown. Similarly to FIG. 22, it can be seen that the growth of ice crystals during storage is suppressed, and the destruction of the meat tissue is hardly observed.
Example 4

また、図２３は、本発明の第４実施例に係る。この場合、片側よりロース部の部分肉を用い、図２に示すフリーザで−５０℃で片側より急速凍結し、該部分肉の芯温が−５０℃に達した後、−５０℃の温度の静止空間で保管したものである。この場合、保管３０日でもドリップ量が少ないことがわかる。   FIG. 23 relates to a fourth embodiment of the present invention. In this case, using the partial meat of the loin portion from one side, rapidly freezing from one side at −50 ° C. with the freezer shown in FIG. 2, and after the core temperature of the partial meat reached −50 ° C., the temperature of −50 ° C. Stored in static space. In this case, the drip amount is small even after 30 days of storage.

本発明によれば、枝肉より骨を除去した獣肉の部分肉（ブロック肉を含む）、若しくはこれらを目的別にカットしたカット肉を、凍結時の細胞膜破壊や割れの発生をなくすことにより、解凍時のうまみ流出を防ぎ、長期間に亘り高品質な状態で凍結保存出来、付加価値の高いの凍結肉を市場に提供することができる。   According to the present invention, a portion of animal meat (including block meat) from which bone has been removed from carcass, or cut meat that has been cut according to the purpose, is eliminated at the time of thawing by eliminating the occurrence of cell membrane destruction and cracking during freezing. It is possible to prevent outflow of savory meat, freeze and store it in a high quality state for a long period of time, and provide frozen meat with high added value to the market.

本発明が適用されるスチールベルト式フリーザの全体構成を示す斜視図である。It is a perspective view which shows the whole structure of the steel belt type freezer to which this invention is applied. 本発明の第１実施形態を示すベルト長手方向の縦断説明図である。It is longitudinal section explanatory drawing of the belt longitudinal direction which shows 1st Embodiment of this invention. 本発明の第２実施形態を示すベルト横断方向の横断説明図である。It is a cross-sectional explanatory drawing of the belt crossing direction which shows 2nd Embodiment of this invention. 本発明の第３実施形態を示すベルト長手方向の縦断説明図である。It is longitudinal cross-sectional explanatory drawing of the belt longitudinal direction which shows 3rd Embodiment of this invention. 本発明の第４実施形態を示すベルト長手方向の縦断説明図である。It is a longitudinal section explanatory view of the belt longitudinal direction showing a 4th embodiment of the present invention. （ａ）は本発明の第５実施形態を示すベルト長手方向の縦断説明図であり、（ｂ）は被凍結肉の氷結晶生成状態を示す説明図である。(A) is longitudinal explanatory drawing of the belt longitudinal direction which shows 5th Embodiment of this invention, (b) is explanatory drawing which shows the ice crystal production | generation state of to-be-frozen meat. 本発明の第６実施形態を示す縦断立面図である。It is a vertical elevation view which shows 6th Embodiment of this invention. 本発明の第７実施形態を示す縦断立面図である。It is a vertical elevation view which shows 7th Embodiment of this invention. 本発明の第８実施形態を示す立面図である。It is an elevational view showing an eighth embodiment of the present invention. 本発明の第８実施形態を示す平面図である。It is a top view which shows 8th Embodiment of this invention. 図１０中のＡ−Ａ線に沿う横断側面図である。It is a cross-sectional side view which follows the AA line in FIG. 本発明の第１実施例及び比較例の凍結処理法を示す線図である。It is a diagram which shows the freezing treatment method of 1st Example of this invention and a comparative example. 前記第１実施例による肉組織図（−５０℃凍結直後）である。It is a meat structure figure by the said 1st Example (just after -50 degreeC freezing). 前記第１実施例による肉組織図（−５０℃凍結後保管３０日）である。FIG. 2 is a meat organization chart according to the first embodiment (30 days after freezing at −50 ° C.). 前記比較例による肉組織図（−２０℃凍結直後）である。It is a meat structure figure by the said comparative example (just after -20 degreeC freezing). 前記比較例による肉組織図（−２０℃凍結後保管３０日）である。It is a meat | texture structure chart by the said comparative example (-30 degreeC storage after -20 degreeC freezing). 従来の凍結処理による肉組織である。It is a meat tissue by the conventional freezing process. 前記比較例のドリップ量を示す図表である。It is a graph which shows the drip amount of the said comparative example. 前記第１実施例のドリップ量を示す図表である。It is a graph which shows the drip amount of the said 1st Example. 本発明の第２実施例のドリップ量を示す図表である。It is a graph which shows the drip amount of 2nd Example of this invention. 前記第２実施例の肉組織図である。It is a meat organization chart of the second embodiment. 本発明の第３実施例の肉組織図である。It is a meat organization chart of the 3rd example of the present invention. 本発明の第４実施例のドリップ量を示す図表である。It is a graph which shows the drip amount of 4th Example of this invention.

符号の説明Explanation of symbols

１０ 筐体
１２ａ、２１ コンベアベルト（移動体）
２１ａ 凹部
３１ メッシュベルト（移動体）
３２ 断熱カバー
４１ 断熱トレイ
５１、５４ スチールベルト（移動体）
６１ 冷媒液槽
６２ チェーンコンベア（コンベア）
７５ シャワリング装置
ｃ 凝固線
ｍ 被凍結肉（骨無し肉）
ｒ１ 冷気の衝突噴流
ｒ２ 攪拌用冷気
ｓ１ 静止空間
ｓ２ 開放空間
ｔ、ｔ１、ｔ２ 氷結晶の最遅延点 10 Housing 12a, 21 Conveyor belt (moving body)
21a Concave part 31 Mesh belt (moving body)
32 Insulation cover 41 Insulation tray 51, 54 Steel belt (moving body)
61 Refrigerant liquid tank 62 Chain conveyor (conveyor)
75 Showering device c Coagulation line m Meat to be frozen (boneless meat)
r 1 impinging jet of cold air r 2 cold air for stirring s 1 static space s 2 open space t, t 1 , t 2

Claims (27)

枝肉より骨を除去した獣肉の部分肉（ブロック肉を含む）、若しくはこれらを目的別にカットしたカット肉（以下骨無し肉という）を、凍結時の細胞膜破壊や割れの発生をなくすことにより、解凍時のうまみ流出を防ぎ、長期間に亘り高品質な状態で凍結保存出来る骨無し肉の高品質凍結方法であって、
０〜７℃に予冷した前記骨無し肉の少なくとも表層一側を−２０℃以下の冷熱エネルギと面接触させて急速冷却を行うとともに、該表層他側を冷気により緩慢冷却させることにより、
急速凍結側の表層片側より最大氷晶生成温度帯氷晶生成が開始されて、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より緩慢冷却を行っている表層他側の表面近傍内に偏在するように前記骨無し肉の表層側の部位に付与する冷熱エネルギ強度を、該骨無し肉の表層一側の反対側に位置する表層他側に付与する冷熱エネルギ強度より弱くした状態で、０から−数℃の最大氷晶生成温度帯を通過させて第１の凍結処理を行うことを特徴とする骨が除去された獣肉の高品質凍結方法。 When thawing parts of meat (including block meat) from which the bone has been removed from the carcass, or cut meat (hereinafter referred to as boneless meat) that has been cut according to the purpose, it eliminates cell membrane destruction and cracking during freezing. It is a high-quality freezing method for boneless meat that can prevent the spill of umami and can be frozen and stored in a high-quality state for a long period of time,
At least one surface layer of the boneless meat pre-cooled to 0 to 7 ° C. is brought into surface contact with cold energy of −20 ° C. or less to perform rapid cooling, and the other surface layer is slowly cooled by cold air,
The ice layer formation at the maximum ice crystal formation temperature zone is started from one side of the surface layer on the quick freezing side, and the most delayed point of ice crystal formation in the boneless meat is slowly cooling from the center of gravity position of the boneless meat The cold energy intensity applied to the surface layer side portion of the boneless meat is weaker than the cold energy intensity applied to the other surface layer located on the opposite side of the surface layer of the boneless meat so that it is unevenly distributed in the vicinity of the surface of the bone. A bone-removed animal meat high-quality freezing method characterized by performing a first freezing treatment by passing a maximum ice crystal generation temperature range of 0 to -several degrees Celsius in a state. 前記第１の凍結処理に継続して急速凍結を行っている表層一側より−４５℃〜−６５℃の冷熱エネルギを付与し、前記骨無し肉の芯温が−２０℃以下に降下するまで前記冷熱エネルギの接触を継続することを特徴とする請求項１記載の骨が除去された獣肉の高品質凍結方法。   Applying cold energy of −45 ° C. to −65 ° C. from one side of the surface layer that is rapidly frozen following the first freezing treatment, until the core temperature of the boneless meat falls to −20 ° C. or lower. The high quality freezing method for bone meat from which bone has been removed according to claim 1, wherein the contact with cold energy is continued. 前記第１の凍結処理終了後、前記骨無し肉を静止空間内に移動して、該骨無し肉の芯温が−２０℃以下に降下するまで表層一側若しくは両側より−４５℃〜−６０℃の冷熱エネルギの付与を継続することを特徴とする請求項１記載の骨が除去された獣肉の高品質凍結方法。   After the completion of the first freezing treatment, the boneless meat is moved into a static space, and is kept at −45 ° C. to −60 ° C. from one side or both sides of the surface layer until the core temperature of the boneless meat falls to −20 ° C. or lower. The high-quality freezing method for animal meat from which bone has been removed according to claim 1, wherein the application of cold energy is continued. 前記第１の凍結処理終了後、被凍結物を静止空間内に移動して、該骨無し肉の芯温が−４５℃〜−６５℃に降下するまで表層一側若しくは両側より前記温度以下の冷熱エネルギの付与を継続することを特徴とする請求項１記載の骨が除去された獣肉の高品質凍結方法。   After completion of the first freezing treatment, the object to be frozen is moved into a static space, and the cold temperature below the above temperature from one side or both sides of the surface layer until the core temperature of the boneless meat falls to -45 ° C to -65 ° C. The high-quality freezing method for animal meat from which bone has been removed according to claim 1, wherein the application of energy is continued. 前記表層一側凍結処理を、表面がメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に骨無し肉底面を載置して行ない、該骨無し肉に向けて前記ベルトを介してベルト下方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させるとともに、上方を開放空間、緩速冷気が接触する緩慢冷却空間としたことを特徴とする請求項１に記載の骨が除去された獣肉の高品質凍結方法。   The surface side freezing treatment is performed by placing a boneless meat bottom on a moving body whose surface is a mesh belt (perforated metal plate) or a steel belt, and below the belt through the belt toward the boneless meat. The bone according to claim 1, wherein a collision jet flow by cold energy of −45 ° C. to −65 ° C. is ejected, an upper space is an open space, and a slow cooling space in contact with slow cool air is removed. High-quality freezing method for fresh meat. 前記表層一側凍結処理を、表面がベルト上に断熱材を介在させて移動体上に骨無し肉底面を載置して行ない、該骨無し肉上方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させたことを特徴とする請求項１に記載の骨が除去された獣肉の高品質凍結方法。   The surface side freezing treatment is performed by placing a boneless meat bottom on the moving body with a heat insulating material on the belt on the surface, and colliding with cold energy of −45 ° C. to −65 ° C from above the boneless meat. The high quality freezing method for animal meat from which bones have been removed according to claim 1, wherein a jet is ejected. ブロック肉や部分肉からなる骨無し肉の上下両面をメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に骨無し肉両面を載置して骨無し肉を狭持する如く支持して搬送を行い、該骨無し肉両面に向けて前記ベルトを介してベルト下方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させるとともに、骨無し肉の左右両面を開放空間としたことを特徴とする請求項１に記載の骨が除去された獣肉の高品質凍結方法。   Boneless meat made of block or partial meat is supported on both sides of the boneless meat by placing both boneless meat on a moving body made of mesh belt (perforated metal plate) or steel belt to support the boneless meat. And a collision jet of cold energy of −45 ° C. to −65 ° C. is ejected from below the belt toward both surfaces of the boneless meat through the belt, and both the left and right sides of the boneless meat are open spaces. The high quality freezing method of the animal meat from which the bone of Claim 1 was removed. 冷媒液が貯留された貯槽を用意し、ボックスに収納した骨無し肉をコンベアで移動しながら該冷媒液に浸漬するとともに、該ボックスに収納した骨無し肉の上面を冷媒液と接触しない開放空間とすることにより、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を浸漬側より開放空間側に指向させることを特徴とする請求項１に記載の骨が除去された獣肉の高品質凍結方法。   A storage tank in which refrigerant liquid is stored is prepared, boneless meat stored in a box is immersed in the refrigerant liquid while being moved by a conveyor, and the upper surface of the boneless meat stored in the box is an open space that does not contact the refrigerant liquid. The bone-removed animal meat according to claim 1, wherein the formation of ice crystals in the boneless meat when passing through the maximum ice crystal generation temperature zone is directed from the immersion side to the open space side. Quality freezing method. 樹脂若しくは断熱性コンベア上に載置した骨無し肉に冷媒液を上方からシャワリングして該骨無し肉の上面側を急速冷却と下面側を緩慢冷却とし、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を上面側より下面側に指向させることを特徴とする請求項１に記載の骨が除去された獣肉の高品質凍結方法。   The boneless meat placed on a resin or heat-insulating conveyor is showered with coolant from above to make the upper surface of the boneless meat cool quickly and slowly cool the lower surface. The method for freezing bone-free animal meat according to claim 1, wherein the formation of ice crystals in the meat is directed from the upper surface side to the lower surface side. 前記骨無し肉を脱気包装して凍結処理することを特徴とする請求項１乃至９のいずれか１項に記載の骨が除去された獣肉の高品質凍結方法。   The high-quality freezing method for animal meat from which bones have been removed according to any one of claims 1 to 9, wherein the boneless meat is degassed and packaged and frozen. 前記骨無し肉の芯温が−２０℃以下となるまで骨無し肉の片側に付与する−４５℃〜−６５℃の冷熱エネルギ接触を継続した後、該骨無し肉を−２０℃以下の静止空間で保管することを特徴とする請求項１又は２に記載の骨が除去された獣肉の高品質凍結方法。   The boneless meat is applied to one side of the boneless meat until the boneless meat has a core temperature of -20 ° C or lower. After the cold energy contact of -45 ° C to -65 ° C is continued, the boneless meat is stored in a static space of -20 ° C or lower. The high-quality freezing method for animal meat from which bones have been removed according to claim 1 or 2. 前記骨無し肉に前記凍結処理を行って最大氷晶生成温度帯を通過させた後、該骨無し肉の芯温が−４５℃〜−６５℃に降下するまで冷熱エネルギ接触を継続し、その後該骨無し肉を−４５℃〜−６５℃の静止空間で保管することを特徴とする請求項１又は２に記載の骨が除去された獣肉の高品質凍結方法。   After the boneless meat is subjected to the freezing treatment and passed through the maximum ice crystal generation temperature zone, the cold energy contact is continued until the core temperature of the boneless meat drops to -45 ° C to -65 ° C, and then the boneless The method for freezing bone-free animal meat according to claim 1 or 2, wherein the meat is stored in a static space of -45 ° C to -65 ° C. 枝肉より骨を除去した獣肉の部分肉（ブロック肉を含む）、若しくはこれらを目的別にカットしたカット肉（以下骨無し肉という）を、凍結時の細胞膜破壊や割れの発生をなくすことにより、解凍時のうまみ流出を防ぎ、長期間に亘り高品質な状態で凍結保存出来る骨無し肉の高品質凍結装置であって、
０〜７℃に予冷した前記骨無し肉を凍結処理する閉鎖空間と、該空間内の骨無し肉表層一側を−２０℃以下の冷熱エネルギと面接触させる急速凍結手段と、表層他側を開放空間もしくは冷気を緩慢循環させて骨無し肉の表層側他側を緩慢冷却させる緩慢冷却手段とを有し、
前記急速凍結手段側の表層一側より最大氷晶生成温度帯氷晶生成が開始されて、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より緩慢冷却を行っている表層他側の表面近傍に内に偏在するように前記骨無し肉の表層側の部位に付与する冷熱エネルギ強度を、該骨無し肉の表層一側の反対側に位置する表層他側に付与する冷熱エネルギ強度より弱くした状態で、０から−数℃の最大氷晶生成温度帯を通過させて第１の凍結処理を行うことを特徴とする骨が除去された獣肉の高品質凍結装置。 When thawing parts of animal meat (including block meat) from which bone has been removed from carcass, or cut meat (hereinafter referred to as boneless meat) that has been cut according to the purpose, by eliminating the occurrence of cell membrane destruction and cracking during freezing It is a high-quality freezing device for boneless meat that prevents spillage of umami and can be frozen and stored in a high-quality state for a long period of time,
A closed space for freezing the boneless meat pre-cooled to 0 to 7 ° C., a quick freezing means for bringing one surface of the boneless meat in the space into surface contact with cold energy of −20 ° C. or less, and an open space on the other surface Or, it has a slow cooling means that slowly cools the air and slowly cools the other side of the surface layer of the boneless meat,
The maximum ice crystal generation temperature zone ice crystal generation is started from one surface layer side of the quick freezing means side, and the latest delay point of ice crystal generation in the boneless meat is slower cooling than the center of gravity position of the boneless meat Cold energy to be applied to the other side of the surface of the boneless meat that is applied to the surface of the boneless meat so as to be unevenly distributed in the vicinity of the surface on the other side of the surface layer. A high-quality freezing apparatus for animal meat from which bone has been removed, wherein the first freezing treatment is performed by passing through a maximum ice crystal generation temperature range of 0 to -several degrees Celsius in a state where the strength is lower than the strength. 前記急速凍結手段が、表層一側より−４５℃〜−６５℃の冷熱エネルギを付与し、前記骨無し肉の芯温が−２０℃以下に降下するまで前記冷熱エネルギの接触を継続可能な搬送手段を具えたことを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   The quick freezing means applies a cooling energy of −45 ° C. to −65 ° C. from one side of the surface layer, and can convey the cooling energy until the core temperature of the boneless meat drops to −20 ° C. or lower. The high-quality freezing apparatus for animal meat from which bones have been removed according to claim 13. 前記第１の凍結処理手段がスチールベルト若しくはメッシュベルトが貫装されたトンネル状に形成されたフリーザであり、該フリーザから搬送された骨無し肉を静止空間内に移動して、該静止空間内で骨無し肉の芯温が−２０℃以下に降下するまで表層一側若しくは両側より−４５℃〜−６５℃の冷熱エネルギの付与を継続させることを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   The first freezing treatment means is a freezer formed in a tunnel shape through which a steel belt or a mesh belt is inserted, and the boneless meat conveyed from the freezer is moved into the stationary space, 14. The bone according to claim 13, wherein the application of cold energy of −45 ° C. to −65 ° C. is continued from one side or both sides of the surface layer until the core temperature of the boneless meat falls to −20 ° C. or less. High quality freezing equipment for dried meat. 前記骨無し肉の底面側に、表面がメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に骨無し肉底面を載置する載置手段を設けるとともに、該骨無し肉に向けて前記ベルトを介してベルト下方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させるように構成するとともに、反対側の骨無し肉上方を開放空間、緩速冷気が骨無し肉に緩慢状態で接触する緩慢冷却空間としたことを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   On the bottom side of the boneless meat, there is provided mounting means for placing the boneless meat bottom surface on a movable body whose surface is a mesh belt (perforated metal plate) or a steel belt, and the belt is directed toward the boneless meat. It is configured so that a collision jet with cold energy of −45 ° C. to −65 ° C. is ejected from below the belt, and an open space is provided above the boneless meat on the opposite side, and the slow cool air is in slow contact with the boneless meat. The high-quality freezing apparatus for animal meat from which bones have been removed according to claim 13, wherein the apparatus is a cooling space. 前記骨無し肉を載置する搬送体の表面上に断熱材を介在させて移動体上に骨無し肉底面を断熱的に載置して搬送を行ない、該骨無し肉上方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させる噴出手段を設けたことを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   A heat insulating material is interposed on the surface of the carrier on which the boneless meat is placed, and the boneless meat bottom surface is placed on the moving body in an adiabatic manner to carry it, from above the boneless meat, −45 ° C. to −65 ° C. 14. The high-quality freezing apparatus for animal meat from which bones have been removed according to claim 13, further comprising jetting means for jetting an impinging jet of cold energy. ブロック肉や部分肉からなる骨無し肉の上下両面をメッシュベルト（穴あき金属板）又はスチールベルトよりなる移動体上に載置して骨無し肉を狭持して搬送する挟持搬送手段と、該骨無し肉に向けて前記ベルトを介してベルト下方より−４５℃〜−６５℃の冷熱エネルギによる衝突噴流を噴出させる手段と、前記狭持搬送手段で挟持搬送された骨無し肉の左右両面を開放空間としたことを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   Nipping and conveying means for sandwiching and conveying boneless meat by placing the upper and lower surfaces of boneless meat made of block meat or partial meat on a movable body made of mesh belt (perforated metal plate) or steel belt, and the boneless Means for ejecting a collision jet of cold energy of −45 ° C. to −65 ° C. from below the belt through the belt toward the meat, and both left and right sides of the boneless meat sandwiched and conveyed by the nipping and conveying means as an open space The high-quality freezing apparatus for animal meat from which bones have been removed according to claim 13. 冷媒液が貯留された貯槽と、骨無し肉を収納する熱伝導性のボックスと、該熱伝導性ボックスを該冷媒液に浸漬しながら移動させるコンベアと、を備え、骨無し肉を収納した該熱伝導性ボックスを該コンベアで移動しながら該冷媒液に浸漬するとともに、該熱伝導性ボックスに収納させた骨無し肉の上面を開放空間とすることにより、前記冷媒液を介して最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を少なくとも一座標方向に指向させたことを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   A heat storage box for storing boneless meat; and a heat conductive box for storing boneless meat; and a conveyor for moving the heat conductive box while being immersed in the refrigerant liquid. The ice box is immersed in the refrigerant liquid while being moved by the conveyor, and the upper surface of the boneless meat stored in the heat conductive box is made an open space. 14. The apparatus for freezing bone-free animal meat according to claim 13, wherein the generation of ice crystals in the boneless meat at the time of passage is directed in at least one coordinate direction. コンベア上に載置した骨無し肉に冷媒液を上方からシャワリングして該骨無し肉の上面側を急速冷却させる手段を備え、前記コンベアを樹脂若しくは断熱性コンベアで構成し該コンベアを介した骨無し肉の下面側よりの冷却を緩慢冷却とし、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を下面側に指向させることを特徴とする請求項１３に記載の骨が除去された獣肉の高品質凍結装置。   The boneless meat placed on the conveyor is provided with means for rapidly cooling the upper surface side of the boneless meat by showering the refrigerant liquid from above, and the conveyor is constituted by a resin or a heat insulating conveyor, and the boneless meat via the conveyor The bone is removed according to claim 13, wherein cooling from the lower surface side is slow cooling, and ice crystal formation in the boneless meat is directed to the lower surface side when passing through the maximum ice crystal generation temperature zone. High quality freezing equipment for dried meat. 骨無し肉の最大氷晶生成温度帯の生成方向が骨無し肉表層一側より他側に向けて生成され、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を少なくとも一座標方向に指向させることにより、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より表層側に偏在しているとともに該骨無し肉の芯温を−２０℃以下に維持されて、該凍結肉の断面に細胞膜破壊がなく「さし」状態の時間変化がないことを特徴とする高品質凍結肉。   The generation direction of the maximum ice crystal generation temperature zone of boneless meat is generated from one side of the boneless meat surface layer to the other side, and the generation of ice crystals in the boneless meat when passing through the maximum ice crystal generation temperature zone is at least in one coordinate direction The most delayed point of ice crystal formation in the boneless meat is unevenly distributed on the surface layer side from the center of gravity of the boneless meat and the core temperature of the boneless meat is maintained at -20 ° C. or lower. A high-quality frozen meat characterized in that there is no cell membrane destruction in the cross-section of the frozen meat and there is no time change in the “sashimi” state. 骨無し肉の最大氷晶生成温度帯の生成方向が骨無し肉表裏両面側より中心に向かって生成されているとともに、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より左右両側周面に偏在しているとともに該骨無し肉の芯温が−２０℃以下に維持されて保管することにより、該凍結肉の断面に細胞膜破壊がなく「さし」状態の時間変化がないことを特徴とする請求項２１に記載の高品質凍結肉。   The generation direction of the maximum ice crystal generation temperature zone of boneless meat is generated from the both sides of the boneless meat toward the center, and the most delayed point of ice crystal formation in the boneless meat is left and right of the center of gravity position of the boneless meat. When the boneless meat is unevenly distributed on both peripheral surfaces and the core temperature of the boneless meat is maintained at -20 ° C. or lower, the frozen meat has no cell membrane destruction, and there is no time change in the “seed” state. The high-quality frozen meat according to claim 21, wherein: 請求項２１又は２２で得た凍結肉の「さし」状態の時間変化が１ヶ月以上であることを特徴とする高品質凍結肉。   A high-quality frozen meat characterized in that the time change of the "meat" state of the frozen meat obtained in claim 21 or 22 is one month or more. 骨無し肉の最大氷晶生成温度帯の生成方向が骨無し肉表層一側より他側に向けて生成され、最大氷晶生成温度帯通過時における該骨無し肉内の氷結晶の生成を少なくとも一座標方向に指向させることにより、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より表層側に偏在しているとともに該骨無し肉の芯温を−４５℃〜−６５℃に維持されて、該凍結肉の断面に細胞膜破壊がなく「さし」状態の時間変化がないことを特徴とする高品質凍結肉。   The generation direction of the maximum ice crystal generation temperature zone of boneless meat is generated from one side of the boneless meat surface layer to the other side, and the generation of ice crystals in the boneless meat when passing through the maximum ice crystal generation temperature zone is at least in one coordinate direction The most delayed point of ice crystal formation in the boneless meat is unevenly distributed on the surface layer side from the center of gravity of the boneless meat, and the core temperature of the boneless meat is maintained at -45 ° C to -65 ° C. A high-quality frozen meat characterized in that there is no cell membrane destruction in the cross-section of the frozen meat and there is no time change in the “seed” state. 骨無し肉の最大氷晶生成温度帯の生成方向が骨無し肉表裏両面側より中心に向かって生成されているとともに、該骨無し肉内の氷結晶生成の最遅延点が該骨無し肉の重心位置より左右両側周面に偏在しているとともに該骨無し肉の芯温が−４５℃〜−６５℃に維持されて保管することにより、該凍結肉の断面に細胞膜破壊がなく「さし」状態の時間変化がないことを特徴とする高品質凍結肉。   The generation direction of the maximum ice crystal generation temperature zone of boneless meat is generated from the both sides of the boneless meat toward the center, and the most delayed point of ice crystal formation in the boneless meat is left and right of the center of gravity position of the boneless meat. Temporal change in the state of the “seed” state with no cell membrane destruction in the cross-section of the frozen meat by storing the boneless meat core unevenly distributed on both peripheral surfaces and maintaining the core temperature of the boneless meat at −45 ° C. to −65 ° C. High quality frozen meat characterized by the absence of 請求項２４又は２５で得た凍結肉の「さし」状態の時間変化が１年以上であることを特徴とする高品質凍結肉。   A high-quality frozen meat characterized in that the time variation of the "meat" state of the frozen meat obtained in claim 24 or 25 is one year or more. 前記骨無し肉が家畜類の枝肉より骨を除去した獣肉の部分肉（ブロック肉を含む）、若しくはこれらを目的別にカットしたカット肉であることを特徴とする請求項２１乃至２６いずれか１項に記載の高品質凍結肉。   27. The boneless meat according to any one of claims 21 to 26, wherein the boneless meat is a partial meat (including block meat) of animal meat from which bone has been removed from a carcass of livestock, or a cut meat obtained by cutting them for different purposes. High quality frozen meat as described.
JP2007148667A 2007-06-04 2007-06-04 Method for high-quality freezing of bone-removed meat, freezer therefor and high-quality frozen meat Pending JP2008295435A (en)

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CN104082692A (en) * 2014-06-27 2014-10-08 谈茁 Method for preparing pumpkin cookies

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082692A (en) * 2014-06-27 2014-10-08 谈茁 Method for preparing pumpkin cookies

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