Food or edible material: processes – compositions – and products – Processes – Cooling – freezing – or treating cooled or frozen product,...
Patent
1997-09-15
2000-08-01
Yeung, George C.
Food or edible material: processes, compositions, and products
Processes
Cooling, freezing, or treating cooled or frozen product,...
426393, A23L 300
Patent
active
060963611
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
This invention relates to a method for the non-frozen preservation of food or the like in a temperature zone below the freezing point, and more particularly, the present invention is a method for preserving perishable food or the like in a non-frozen state in a non-freezing region below the freezing point, and relates to a non-frozen preservation method for perishable food or the like in which a slow cooling treatment for putting said perishable food or the like in a non-frozen state below the freezing point is combined with a stepped temperature elevation treatment for elevating the temperature of the perishable food or the like in said non-frozen state to room temperature, which makes it possible to maintain perishable food or the like in a favorable non-frozen state in a temperature zone below the freezing point, and also makes it possible to maintain the effect and characteristics of the non-freezing treatment and to restore the food favorably to room temperature, and relates to the temperature elevation method therefore and the like.
BACKGROUND ART
In the course of extended basic and applied research into the preservation and processing of various perishable foodstuffs, biological tissue, and the like in a low temperature zone below 0.degree. C., the inventors established so-called "super CFP (Controlled Freezing Point; CFP means the temperature zone between 0.degree. C. and freezing point of a food or the like and super CFP means the temperature zone between freezing point and breaking point of it." preservation and processing techniques characterized in that various perishable foodstuffs or the like are preserved and processed in a non-freezing region below the freezing point, and have previously succeeded in developing methods for preserving various perishable foods and the like under such super CFP conditions, as well as methods for preserving and processing vegetables, fruits, seafood, and other such perishable foods and the like by utilizing super-cold water. As a result of research into these methods, the inventors discovered that it is possible to keep just-harvested vegetables, fruits, seafood, and other such perishable foods and the like at a high level of freshness during their storage by subjecting said perishable food or the like to a cooling treatment under specific super-cold conditions in a non-freezing region below the freezing point. The inventors also discovered that these methods are extremely useful especially as methods for preserving and processing vegetables, fruits, seafood, and other such perishable food or the like.
In general, among the various foods and the like, it is particularly important for vegetables and fruits, being natural products, to be fresh, just as with seafood and the like. The continuous maintenance of freshness and quality are considered vital throughout the course of distribution, from the place where these foods are produced to the market, and from the market to the place of sale.
Thus, the ideal way to supply products in a fresh and high-quality form would be via a "cold chain" that comprises specific low-temperature conditions, from the production stage (the site of harvest) to the consumption stage. In actual practice, however, the preservation conditions are often less than adequate along the distribution channels, which is due to distribution cost considerations, low-temperature preservation technology limitations, and so on.
As the mass production and mass consumption of foods becomes increasingly common, consumer needs are becoming more diverse, and many different types of product are appearing on the market in response to this diversification. This has been accompanied by a trend in which consumers demand products of lower cost and higher quality. There is also growing interest in natural foods when it comes to vegetables, fruits, seafood, and other such perishable food and the like, which has created a strong demand for high-quality products that are fresh and high in nutritional value.
As mentioned above, vegetables, fruits,
REFERENCES:
patent: 5153403 (1992-10-01), Kimura
Yamane Akihiko
Yamane Akiyoshi
Hyo-On Incorporated
Yeung George C.
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