History of freezing technology

Historically speaking, the size of the frozen food market has grown significantly in recent years, doubling in the past 20 years.

The most important contribution to this is the advancement of refrigeration technology, and the latest refrigeration technology is called "rapid freezing."​

In particular, Japan has the oldest and most developed refrigeration technology in the world, and rapid freezing is indispensable as a refrigeration technology that supports modern food.

Refrigeration means keeping the temperature below -18 degrees Celsius, while rapid freezing means, as the name implies, freezing quickly, To prevent ice crystals from breaking through cell membranes, which is what causes frozen foods to taste bad, the temperature range of -1°C to -5°C, which is called the maximum ice crystal formation temperature range, is quickly passed. The following is a list of the items that we will make available to you.

In normal freezing (slow freezing), ice crystals grow larger and break cell membranes because they pass through this temperature range slowly.

The latest freezing technology to maintain freshness for a long period of time

In the history of refrigeration technology, conventional refrigeration technology has a shelf life of several months, and its freshness gradually declines.

However, with the latest freezing technology, it can be stored for a long time, from several years to several decades, and it can maintain the same freshness as raw food.

The general public may not be familiar with this term, but this technology is already widely used in Japan, and foods frozen using this technology have become part of everyone's daily diet. .

rapid freezer introduced on this site​ ​have been installed many times in Japan, and are installed in most large companies, including major restaurant chains, large supermarkets, and major wholesalers.

For example, major Yakiniku restaurants rapid freezing and preserve high-quality meat in-store so that it can be consistently provided to customers at any time. The reason there is no dripping or ``sickness'' coming out of the meat is not because it is ``raw'' meat, but because this rapid freezing technology is used.

However, these refrigeration technologies are not often publicized and are not generally known.

Although the companies that have adopted this technology handle food products using this technology, they have not made any public announcements about it, as they have an image of refrigeration.

However, it is possible to maintain the same freshness as fresh food, so even though you are definitely eating food made using this technology, you will never realize that it is frozen.

It can truly be called Kuroko's technique that supports Japanese food culture.

⇒⇒Take a closer look at rapid freezing