Title:
METHOD FOR FREEZING VEGETABLES OR FRUIT
Document Type and Number:
WIPO Patent Application WO/2019/235515
Kind Code:
A1
Abstract:
The present invention relates to a method for freezing vegetables or fruit. This method for freezing vegetables or fruit includes: (i) performing heating treatment of a vegetable or fruit; (ii) cooling the vegetable or fruit subjected to (i) and thereby putting the vegetable or fruit into a supercooled state, then releasing the result from the supercooled state; and (iii) freezing the vegetable or fruit subjected to (ii). The heating treatment of (i) is heating treatment that does not cause the cell tissue of the vegetable or fruit to be destroyed even after the freezing treatment of (iii).
Inventors:
TERAKUBO ERIKA (JP)
Application Number:
PCT/JP2019/022302
Publication Date:
December 12, 2019
Filing Date:
June 05, 2019
Export Citation:
Assignee:
TABLEMARK CO LTD (JP)
International Classes:
A23B7/04; A23B7/06
Domestic Patent References:
| WO2002080690A1 | 2002-10-17 |
Foreign References:
| JP2006271352A | 2006-10-12 | |||
| JP2005143366A | 2005-06-09 | |||
| JP2001112410A | 2001-04-24 | |||
| JPH04148667A | 1992-05-21 | |||
| JPH11243930A | 1999-09-14 | |||
| JPH05103587A | 1993-04-27 | |||
| JP2014221020A | 2014-11-27 |
Other References:
OTERO, L. ET AL.: "Preservation of microstructure in peach and mango during high-pressure-shift freezing", JOURNAL OF FOOD SCIENCE, vol. 65, no. 3, 1 April 2000 (2000-04-01), pages 466 - 470, XP055661281, ISSN: 0022-1147, DOI: 10.1111/j.1365-2621.2000.tb16029.x
Attorney, Agent or Firm:
ONO, Shinjiro et al. (JP)
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