To provide a method for freezing a food while keeping the quality of the food good.
This method for freezing the food comprises a first step S1 of pressing the food by adding isotropic pressure while keeping the temperature of the food at the temperature of the food at the starting time of the freezing treatment, and increasing the pressing pressure to the first prescribed pressure of ≥100×9.8×104 Pa and ≤15,000×9.8×104 Pa, a second step S2 of decreasing the temperature of the food to a prescribed temperature T2 of ≥((-P/100)+T0)°C and <T0°C (wherein, T0 is the freezing temperature of the food under a normal pressure), and a third step S3 for reducing the pressing pressure added to the food to the second prescribed pressure P2 of less than the pressure on the crystal limiting line corresponding to the prescribed temperature T2, e.g. the normal pressure, at the prescribed temperature T2, at a pressure-decreasing rate of ≥200×9.8×104 Pa/s.
MIYAJIMA SHOJI
MAEDA TOMOKO
