To provide a method for freezing a food, capable of selectively attaching a product inferior in peelability to one side, removing the product from a cooling jig and facilitating a treatment such as transportation to a packing process by placing the food between a pair of cooling jigs having surface states mutually different in peelability and freezing the food.
A food such as a porous hydrous wheat flour food e.g. bread is placed between a pair of cooling jigs having surface states mutually different in peelability and compression function such as cooling plates or cooling belts and is frozen. For example, an upper cooling plate 1 is composed of a material excellent in peelability and a lower cooling plate 2 is made of a material inferior in peelability. When the upper cooling plate 1 is removed after freezing, the food 3 is wholly attached to the lower cooling plate 2.
SATO MANABU
OKI YASUMASA
SHIMIZU MASAMI
SAKATA MASARU
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