PROBLEM TO BE SOLVED: To provide a freezing and storing method for freezing and storing foods containing ascorbic acid, capable of safely freezing and storing the food for a long period of time, and capable of freezing and storing the food for a long period of time without deteriorating the nutrient value thereof.SOLUTION: The food containing ascorbic acid is subjected to glazing treatment with strong acid electrolytically generated water, a thin ice layer comprising the strong acid electrolytically generated water is formed on the surface of the food, and the food on which the thin ice layer is formed is quickly freezed and stored while freezing. The thin ice layer covering the food holds the food during being the freezed and stored in a sterilized and antiseptic condition due to sterilizing ability of the same, inactivates an enzyme by modifying protein being an enzyme contained in the food due to the acidity of the same, and greatly suppresses the decomposition of the ascorbic acid contained in the food.COPYRIGHT: (C)2013,JPO&INPIT【課題】アスコルビン酸を含有する食品を冷凍貯蔵の対象とし、当該食品を長期間安全に冷凍貯蔵し得るとともに、当該食品をその栄養価を損なわずに長期間冷凍貯蔵し得る冷凍貯蔵方法を提供する。【解決手段】アスコルビン酸を含有する食品を、強酸性の電解生成酸性水にてグレーズ処理して、当該食品の表面に電解生成酸性水からなる薄氷層を形成し、薄氷層を形成された当該食品を急速冷凍して冷凍貯蔵する。当該食品を被覆する薄氷層は、その殺菌能に起因して、冷凍貯蔵中の当該食品を殺菌状態および/または無菌状態に保持し、また、その酸性に起因して、当該食品が含有する酵素成分であるタンパク質を変性して酵素を不活性化し、当該食品が含有するアスコルビン酸の分解を大幅に抑制する。【選択図】 図1
