JPS61114015A - Thawing method - Google Patents
Thawing methodInfo
- Publication number
- JPS61114015A JPS61114015A JP60231347A JP23134785A JPS61114015A JP S61114015 A JPS61114015 A JP S61114015A JP 60231347 A JP60231347 A JP 60231347A JP 23134785 A JP23134785 A JP 23134785A JP S61114015 A JPS61114015 A JP S61114015A
- Authority
- JP
- Japan
- Prior art keywords
- temperature
- thawing
- gas
- thaw
- vapour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/14—Cooking-vessels for use in hotels, restaurants, or canteens
- A47J27/16—Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J39/00—Heat-insulated warming chambers; Cupboards with heating arrangements for warming kitchen utensils
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
- Non-Alcoholic Beverages (AREA)
- Electric Ovens (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は１食品、飲料、医薬品、微生物、その他各種凍
結体を、凍結体の品質を損うことなく極めて短時間に且
つ効率的に解凍する新規な方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for thawing foods, beverages, pharmaceuticals, microorganisms, and various other frozen objects in an extremely short time and efficiently without impairing the quality of the frozen objects.
凍結体、例えば冷凍牛肉、鯨肉、その他の肉類及び冷凍
マグロ等を解凍するには従来より各種の方法が用いられ
ている。最も簡単な方法は、冷凍庫から取り出してこれ
を庫外に単に放置しておいたり、散水したりする方法で
あるが、この方法では解凍するのに極めて長い時間がか
かるうえ、季節によって解凍時間が異なり、衛生面から
も問題があるし１品質の低下も避けられず、およそ工業
化には適しない、この外に１通常の冷蔵庫内に凍結体を
収容して解凍する方法があるが、凍結体自体が極低温の
場合には庫内自体が冷却されてしまい、解凍が著しく遅
延してしまう、上記とは別に、積極的に熱を加えて解凍
する方法としては、電子レンジによる方法があるが、こ
の方法ではコストがかかりすぎるうえ、大規模化するの
がむつかしく、工業的解凍方法として採用することはで
きない、工業的解凍方法として最近クローズアップされ
てきた方法に、加圧解凍法がある。この方法は。Conventionally, various methods have been used to thaw frozen objects such as frozen beef, whale meat, other meats, and frozen tuna. The easiest method is to take it out of the freezer and simply leave it outside or sprinkle water on it, but this method takes a very long time to thaw, and the thawing time varies depending on the season. However, it is not suitable for industrialization because it has problems from a hygienic point of view and a decline in quality cannot be avoided. If the refrigerator itself is at an extremely low temperature, the interior of the refrigerator itself will be cooled and thawing will be significantly delayed.Apart from the above method, there is a method of actively applying heat to thaw the food using a microwave oven. However, this method is too expensive and difficult to scale up, and cannot be used as an industrial thawing method.One method that has recently attracted attention as an industrial thawing method is the pressure thawing method. This method is.
凍結体を容器に入れ強く加圧して、氷の凍結点を低下さ
せて解凍する方法であるが、急激に減圧すると、すぐに
また再凍結してしまうため、ゆっくりと減圧せねばなら
ず、この減圧に時間がかかるために解凍時間全体がどう
しても長くなってしまうという欠点がある。そのうえ、
加圧、減圧のための精密な装置が必要であるし、非常に
危険性が高いという欠点がある。In this method, the frozen object is placed in a container and strongly pressurized to lower the freezing point of the ice and thaw it, but if the pressure is suddenly reduced, the ice will immediately refreeze, so the pressure must be reduced slowly. The drawback is that the entire thawing time inevitably becomes longer because it takes time to decompress. Moreover,
It requires precise equipment for pressurization and depressurization, and has the disadvantage of being extremely dangerous.
本発明は、これらの欠点をすべて解決するためになされ
たものであって、凍結体を変質させることなく、極めて
短時間の内に解凍する工業的な新規な方法及び装置であ
り、しかも経済的でコストがかからず、危険性も全くな
く、操作が簡単で且つ大規模に自由にスケールアップす
ることが可能である。The present invention has been made to solve all of these drawbacks, and is an industrially novel method and device that thaws a frozen object within an extremely short period of time without altering its quality, and is also economical. It is inexpensive, has no risks, is easy to operate, and can be freely scaled up on a large scale.
本発明は、気体調温装置で気体に水を噴霧して熱交換し
、得られた低温で飽和水蒸気を含んだ気体を凍結体に接
触せしめ、凍結体を解凍することを特徴とする解凍方法
である。The present invention is a thawing method characterized by spraying water onto a gas using a gas temperature device to exchange heat, and bringing the obtained gas containing saturated water vapor at a low temperature into contact with a frozen object to thaw the frozen object. It is.
本発明の方法によれば、気体調温製置で気体に水を噴霧
して熱交換するために、低温で飽和水蒸気を含んだ気体
を容易に得ることができ、これを凍結体に接触させるこ
とにより十分な熱量を凍結体に与え、表面から内部まで
均一に温度を上昇させながら解凍できるようにしたもの
である。According to the method of the present invention, in order to perform heat exchange by spraying water onto the gas in a gas temperature setting, it is possible to easily obtain a gas containing saturated water vapor at a low temperature, and to bring this into contact with a frozen body. This allows a sufficient amount of heat to be applied to the frozen object, allowing it to thaw while raising the temperature uniformly from the surface to the inside.
凍結体に接触する雰囲気の温度は＋２℃前後が最も好ま
しいが、５℃を超えると凍結体の表面のみ先に解凍され
、熱の伝達が悪くなり内部が解凍されるのに時間がかか
るようになったり、また、ドリップが出て歩留りが悪く
なるなど好ましくな′い。The temperature of the atmosphere that comes into contact with the frozen object is most preferably around +2°C, but if it exceeds 5°C, only the surface of the frozen object will thaw first, resulting in poor heat transfer and it will take time for the inside to thaw. This is undesirable, as it causes drips to appear, resulting in poor yield.
以下１本発明を、若干の例について１図面を参照しなが
ら詳述する。The present invention will now be described in detail by way of some examples with reference to a drawing.
図面は、本発明方法に使用する装置の１実施例を図示し
たものであって、模式断面図になっている。この装置を
例にとって、その作用効果を説明しながら１本発明に係
る解凍方法及びそれを実現するための装置の双方につい
て説明することとする。The drawing illustrates one embodiment of the apparatus used in the method of the present invention, and is a schematic cross-sectional view. Taking this device as an example, both the thawing method according to the present invention and the device for realizing it will be explained while explaining its operation and effects.
気体調温装置１は、その内部に適当に調温した液体を噴
霧しておき、その内部に導入した気体と液体とを直接接
触させて、気−液熱交換を行わせて、気体を一定温度に
調温するとともに水蒸気で飽和させるものである。従っ
てこのような作用をすることができるものであれば適宜
使用できるが、液体噴霧装置を設けたサイクロン型の装
置が最適である。＠示した装置は、外筒２及び内筒３か
ら成るサイクロンであって、外筒２の内面及び内筒３の
外面には、液体噴霧孔を多数穿設した液体噴霧装置４及
び５をそ°れぞれ設けておき、所定温度に調温した液体
を噴震できるようにしておく。液体噴霧装置は、外筒２
と内筒３のいずれか一方又は、これらの一部に設けるこ
とも可能である。The gas temperature control device 1 sprays a liquid whose temperature has been appropriately adjusted into the inside of the device, and directly contacts the gas introduced into the device with the liquid to perform gas-liquid heat exchange to maintain the gas at a constant temperature. It regulates the temperature and saturates it with water vapor. Therefore, any device that can perform such an action can be used as appropriate, but a cyclone type device equipped with a liquid spray device is most suitable. The device shown is a cyclone consisting of an outer cylinder 2 and an inner cylinder 3, and the inner surface of the outer cylinder 2 and the outer surface of the inner cylinder 3 are equipped with liquid spray devices 4 and 5, each having a large number of liquid spray holes. ° Each is set up so that it can eject liquid that has been adjusted to a predetermined temperature. The liquid spray device has an outer cylinder 2
It is also possible to provide it on either one of the inner cylinder 3 or a part thereof.
これらの液体噴震装置４，５には、パイプ９を経て、調
温液体タンク６から調温された液体が供給される。タン
ク６には、冷媒その他適当な冷却装置７及びボイラーそ
の他適当な加熱装置８を設けておき、冷却又は加熱して
適当な温度にタンク内の液体を調温する。タンク６は、
複数個設けて、冷却用と加温用とに別々に分けてバルブ
操作により調温液体を気体調温装置１に送るようにして
もよい。ここに使用する液体としては、水も使用できる
が、凍結体の温度が低い場合には液体自体が凍結してし
まわないように、塩化カリウム、食塩、塩化カルシウム
、塩化マグネシウムの各水溶液を使用するし、場合によ
ってはメタノール、変性アルコール、エチレングリコー
ル、グリセリン等のブラインを使用することも可能であ
る。These liquid jetting devices 4 and 5 are supplied with temperature-controlled liquid from a temperature-controlled liquid tank 6 via a pipe 9. The tank 6 is provided with a refrigerant or other suitable cooling device 7 and a boiler or other suitable heating device 8 to adjust the temperature of the liquid in the tank to an appropriate temperature by cooling or heating. Tank 6 is
A plurality of liquids may be provided, and the temperature control liquid may be sent to the gas temperature control device 1 separately for cooling and heating by operating valves. Water can also be used as the liquid used here, but in order to prevent the liquid itself from freezing if the temperature of the frozen object is low, use an aqueous solution of potassium chloride, common salt, calcium chloride, or magnesium chloride. However, depending on the case, it is also possible to use a brine such as methanol, denatured alcohol, ethylene glycol, or glycerin.
気体調温装置１には、気体入口１０を設けるが、これは
接線方向に設けるのが最も効果的である。The gas temperature device 1 is provided with a gas inlet 10, which is most effectively provided in a tangential direction.
装置１の内筒３は、出口１１を経て、除滴装置！１２の
入口１３に接続している。除滴装置１２は、気−液交換
によって調温された気体から過剰の水分を除去するため
のものであって、このような作用効果を有するものであ
ればすべての装置が使用できるが、−特にサイクロンを
使用するのが好適である。。The inner cylinder 3 of the device 1 passes through the outlet 11 into the drip removal device! It is connected to the entrance 13 of 12. The drip removing device 12 is for removing excess moisture from the gas whose temperature has been controlled by gas-liquid exchange, and any device can be used as long as it has such an effect. It is particularly suitable to use a cyclone. .
除滴装置１２の気体出口は、解凍室１４の入口１５と接
続しており、入口１５から入った飽和水蒸気は解凍室１
４の天井にあけられた多数の小孔Ｈから面状に送気され
均一に凍結体に接触するようになる。The gas outlet of the drip removing device 12 is connected to the inlet 15 of the thawing chamber 14, and the saturated water vapor that enters from the inlet 15 flows into the thawing chamber 1.
Air is blown in a planar manner through a large number of small holes H drilled in the ceiling of No. 4, and the air is uniformly brought into contact with the frozen object.
その出口１６は、パイプ１７及びファン等適宜な送風装
置Ｆを介して、気体調温装置１の気体入口１０と接続し
ている。つまり、本装置は、密閉系即ちクローズドシス
テムとなっているが、必要に応じて開放系にすることも
勿論可能である。１８は、装置１に設けた廃水タンクで
あって、気−液接触によって汚れた液体をためておくタ
ンクであるが、必要あればこれを濾過その他適当な清浄
化手段によって再度利用しても良いし、そのまま排水し
てもよい。The outlet 16 is connected to the gas inlet 10 of the gas temperature device 1 via a pipe 17 and a suitable blower F such as a fan. That is, although this apparatus is a closed system, it is of course possible to make it an open system if necessary. Reference numeral 18 denotes a wastewater tank provided in the apparatus 1, which stores liquid contaminated by gas-liquid contact, but if necessary, this tank may be reused by filtering or other appropriate cleaning means. However, you can drain it as is.
系内を循環させる気体としては、空気の外、凍結体の性
質によっては、炭酸ガス、窒素ガス、希ガ不類といった
不活性ガス又は酸素ガス等も適宜使用できるし、これら
の混合ガスも使用可能である。しかし通常は、空気を使
用するのが最も便利である。As the gas to be circulated within the system, in addition to air, depending on the properties of the frozen object, inert gases such as carbon dioxide, nitrogen gas, rare gases, or oxygen gas can be used as appropriate, and mixtures of these gases can also be used. It is possible. However, it is usually most convenient to use air.
第２図は本発明に使用する別の解凍室で、解凍室２０は
円筒状で内部にモータ２２によってたえず回転する内部
解凍室２１をもち、この内部解凍室２１の中心円筒２３
は多数の小孔２４を有し、気体入口１５′から入った気
体は周面状となって周囲に均一に送気されるようになっ
ている。また内部解凍室２１の↑
外周円ＷＪ２５には多数の小孔２６を有し気体はここか
ら外に出て、気体出口１６′から解凍室から出る。FIG. 2 shows another thawing chamber used in the present invention. The thawing chamber 20 is cylindrical and has an internal thawing chamber 21 that is constantly rotated by a motor 22.
has a large number of small holes 24, and the gas that enters from the gas inlet 15' forms a circumferential surface and is uniformly distributed around the circumference. Further, the outer circumferential circle WJ25 of the internal defrosting chamber 21 has a large number of small holes 26 through which gas exits and exits from the defrosting chamber through the gas outlet 16'.
この解凍室は内部がたえず回転しているために解凍がき
わめて均一になるので品質保持に有利である。Since the inside of this thawing chamber is constantly rotating, thawing is extremely uniform, which is advantageous for maintaining quality.
本発明に係るシステムは、調温液体を噴霧した気体調温
装置で製造した調温気体を、凍結体に対して、直接、接
触させるものであって、このために解凍が局所的でなく
凍結体の全体に亘って平均的に行われ、その結果、解凍
時間が極端に短縮され、品質の低下も最小限にくいとめ
ることができるという著効が得られるのである。The system according to the present invention brings temperature-controlled gas produced by a gas temperature control device sprayed with a temperature-controlled liquid into direct contact with a frozen object, so that the thawing is not localized and the frozen object is not thawed locally. This process is carried out evenly over the entire body, resulting in an extremely shortened thawing time and a remarkable effect in that deterioration in quality can be kept to a minimum.
次に、上記した解凍装置を利用して、冷凍牛肉と冷凍マ
グロを解凍する方法を実施例として説明する。Next, a method for thawing frozen beef and frozen tuna using the above-mentioned thawing apparatus will be described as an example.
実施例１
凍結体Ｍとして冷凍牛肉を用い、これを上記装置により
解凍した。つまり、まず、調温液体タンク６内に収容し
た水を、冷媒を用いた冷却装置７を作動させて＋２℃に
調温しておく、そしてこの らブラインを
ポンプＰにより、液体噴震装置４，５から噴霧し、気体
（本実施例では空気）温度を＋２℃に調温した後、気体
調温装置から除滴サイクロン１２に送り、水滴を気体か
ら除去する。除滴された＋２℃の空気を解凍室１４に送
ると、室内の冷凍牛肉Ｍと接触して気温が低下する。そ
してこのまま空気の循環を継続すると、気温が０℃にま
で低下するのでその時点で、調温液体タンク６を加温装
置８に切り換えて、ボイラーをたき、ブラインの温度を
＋３℃に調温し、この温度で空気を循環させると、冷凍
牛肉と接触するために気温が適温の＋２℃となり、この
まま空気の循環を継続して牛肉を解凍する。Example 1 Frozen beef was used as the frozen body M, and was thawed using the above-mentioned apparatus. That is, first, the temperature of the water stored in the temperature-controlled liquid tank 6 is controlled to +2°C by operating the cooling device 7 using a refrigerant, and then the brine is pumped into the liquid jetting device 4 using the pump P. , 5, and after controlling the temperature of the gas (air in this example) to +2° C., the gas is sent from the gas temperature device to the drip removal cyclone 12 to remove water droplets from the gas. When the +2°C air from which the drips have been removed is sent to the thawing chamber 14, it comes into contact with the frozen beef M in the room and the temperature drops. If the air circulation continues as it is, the temperature will drop to 0℃, so at that point, the temperature control liquid tank 6 is switched to the heating device 8, the boiler is fired, and the brine temperature is adjusted to +3℃. When the air is circulated at this temperature, the temperature reaches the appropriate temperature of +2°C as it comes into contact with the frozen beef, and the air continues to circulate to thaw the beef.
解凍した牛肉は、色、艶、弾力性ともに、凍結前の牛肉
とくらべて何ら遜色がなかった。The thawed beef had no inferiority in color, luster, and elasticity compared to the beef before freezing.
実施例２
冷凍牛肉にかえて冷凍マグロを使用したが、冷凍マグロ
の品温は牛肉よりも更に低いため、ブラインとしては凍
結点が低い（−５５℃）塩化カルシウム水溶液を使用し
た。 ４循環空気の最初の
温度は、−１０℃〜−５℃の範囲内に維持したが、冷凍
マグロの低温のため、すぐにそれ以下の気温に低下して
しまう。そこで調温液体タンク６の冷却装置１７を加温
装置８に切り換え、ボイラーをたいてブラインの温度を
−７〜−８℃に上げ、順次加熱して＋２〜＋３℃にゆっ
くりとブラインの温度を上昇させて、循環空気の温度を
０℃にもっていき、この温度でマグロを解凍した。Example 2 Frozen tuna was used instead of frozen beef, but since the temperature of frozen tuna is even lower than that of beef, an aqueous calcium chloride solution with a low freezing point (-55°C) was used as the brine. 4. The initial temperature of the circulating air was maintained within the range of -10°C to -5°C, but due to the low temperature of frozen tuna, the temperature quickly dropped below that temperature. Therefore, the cooling device 17 of the temperature-controlled liquid tank 6 is switched to the heating device 8, the boiler is turned on, and the temperature of the brine is raised to -7 to -8°C. The temperature of the circulating air was brought to 0°C, and the tuna was thawed at this temperature.
このように段階的に解凍することによって、マグロ肉の
品質を低下させることがなく、またドリップの生成が少
ないので歩留りが高く、そのうえ解凍に要するエネルギ
ーを可及的に少なくし、しかも短時間の内に解凍できる
という著効が得られるのである。By thawing the tuna in stages, the quality of the tuna meat is not degraded, and there is little dripping, resulting in a high yield.Furthermore, the energy required for thawing is minimized, and it can be done in a short time. This has the remarkable effect of being able to defrost the file within seconds.
そのうえ、デリケートで且つ衛生的な解凍操作が可能で
あるので１食料品の外、医薬品、微生物その他の解凍に
も極めて有利に本発明を利用することができる。Furthermore, since a delicate and hygienic thawing operation is possible, the present invention can be extremely advantageously used for thawing not only foodstuffs but also pharmaceuticals, microorganisms, and other foods.
第１図は、本発明に用いる解凍装置の模式断面図であり
、第２図は別の解凍室の模式断面図である。
１・・・気体調温装置、６・・・調温液体タンク、１２
・・・除滴装置、１４・・・解凍室、Ｍ・・・凍結体、
Ｆ・・・ファン。FIG. 1 is a schematic sectional view of a thawing device used in the present invention, and FIG. 2 is a schematic sectional view of another thawing chamber. 1... Gas temperature device, 6... Temperature control liquid tank, 12
... Dripping device, 14... Thawing chamber, M... Frozen body,
F...Fan.
Claims (1)
れた低温で飽和水蒸気を含んだ気体を凍結体に接触せし
め、凍結体を解凍することを特徴とする解凍方法。 ２、低温で飽和水蒸気を含んだ気体が面状に送気される
特許請求の範囲第１項記載の解凍方法。 ３、凍結体が回転されつつ解凍される特許請求の範囲第
１項記載の解凍方法。[Claims] 1. The method is characterized in that a gas temperature device sprays water onto the gas to exchange heat, and the resulting low-temperature gas containing saturated water vapor is brought into contact with the frozen object to thaw the frozen object. thawing method. 2. The thawing method according to claim 1, wherein the gas containing saturated water vapor at a low temperature is sent in a planar manner. 3. The thawing method according to claim 1, wherein the frozen object is thawed while being rotated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60231347A JPS61114015A (en) | 1985-10-18 | 1985-10-18 | Thawing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60231347A JPS61114015A (en) | 1985-10-18 | 1985-10-18 | Thawing method |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1195778A Division JPS54105246A (en) | 1978-02-07 | 1978-02-07 | Defreezing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61114015A true JPS61114015A (en) | 1986-05-31 |
Family
ID=16922203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60231347A Pending JPS61114015A (en) | 1985-10-18 | 1985-10-18 | Thawing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61114015A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02257867A (en) * | 1988-12-29 | 1990-10-18 | Tatsukiyo Otsuki | Defrosting of food |
| US5455056A (en) * | 1993-08-11 | 1995-10-03 | Otsuki; Tatsukiyo | Process for preparing bean jam |
| EP2839753A1 (en) * | 2013-08-20 | 2015-02-25 | Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. | Method and device for thawing food, in particular fish, meat, poultry and fruits |
| WO2023195410A1 (en) * | 2022-04-08 | 2023-10-12 | サントリーホールディングス株式会社 | Method for producing beverage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105246A (en) * | 1978-02-07 | 1979-08-18 | Masahiko Izumi | Defreezing method |
-
1985
- 1985-10-18 JP JP60231347A patent/JPS61114015A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54105246A (en) * | 1978-02-07 | 1979-08-18 | Masahiko Izumi | Defreezing method |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02257867A (en) * | 1988-12-29 | 1990-10-18 | Tatsukiyo Otsuki | Defrosting of food |
| JPH0577387B2 (en) * | 1988-12-29 | 1993-10-26 | Otsuki Tatsukyo | |
| US5455056A (en) * | 1993-08-11 | 1995-10-03 | Otsuki; Tatsukiyo | Process for preparing bean jam |
| EP2839753A1 (en) * | 2013-08-20 | 2015-02-25 | Verein zur Förderung des Technologietransfers an der Hochschule Bremerhaven e.V. | Method and device for thawing food, in particular fish, meat, poultry and fruits |
| WO2023195410A1 (en) * | 2022-04-08 | 2023-10-12 | サントリーホールディングス株式会社 | Method for producing beverage |
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