To provide a freezing method capable of stably preserving food for a long period without deteriorating the taste and palate feeling of the food by a supercooling freezing method, and to provide a freezing apparatus.
This freezing method includes a step of applying cold air of a first temperature lower than a freezing point temperature to food, and transferring the food to a supercooling condition, and a step of cooling the food to a freezing point temperature or below after dissolving the supercooling condition of the food and producing ice crystal, and freezing water in the food with the core of the ice crystal. As a result of this, the food is frozen with fine ice crystal so as not to destroy the tissue of the food, so it is possible to obtain a food frozen product excellent in taste.
YAMAUCHI TOKIKO
| JP2003180314A | 2003-07-02 |
Tadahiko Inaba
Kanako Murakami
Nakatsuru Kazutaka
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