PROBLEM TO BE SOLVED: To provide a thawing chamber and a method for thawing in a thawing room, generating no drip (melting liquid in thawing) containing delicious constituent in thawing food materials such as frozen fish, meat and fruit, and also obtaining texture like that of the raw food materials before being frozen.SOLUTION: Generally, a commercially available refrigerator has a refrigeration chamber 1, an ice making chamber 2, a freezer 4 and a vegetable chamber 5, the positions of which vary depending on the architecture of each maker. An example of the present invention has a thawing room 3 in addition thereto, which may be provided as a thawing chamber separately from the refrigerator. By thawing a frozen food material in the thawing room or the thawing chamber kept ranging from 0°C to -5°C, the surface and the interior of the frozen material can be thawed in the uniform soluble state immediately before freezing (the frozen food material containing various materials has the melting temperature ranging from -2°C to -4°C because of freezing point depression in terms of physics). According to this thawing method, a melting soup containing a delicious constituent, called drips, will not melt out from the food material, so that the thawed food is delicious and attains the texture that the raw food material originally has immediately before freezing.COPYRIGHT: (C)2014,JPO&INPIT【課題】冷凍された魚、肉、果物等などの食材を解凍時に、うまみ成分が含まれるドリップ(解凍時の溶け汁)がなく、かつ、食感も冷凍前の生のままのものが得られる解凍庫、解凍室での解凍方法【解決手段】一般に市販の冷蔵庫は、冷蔵室1、製氷室2、冷凍室4、野菜室5があり、その位置については、メーカー各社の設計思想により異なる。本発明例ではそれらに加えて解凍室3があるが、解凍室は冷蔵庫とは別に、解凍庫を設けても良い。本発明では冷凍した食材を0℃から-5℃に保った解凍室、解凍庫にて、解凍することにより、冷凍食材の表面と内部とが一様な氷結直前の溶解状態で(いろいろなものを含んだ冷凍食材は、物理学的にいう凝固点降下により溶解温度は、-2℃~-4℃)解凍可能となる。この解凍方法により、ドリップと称するうまみ成分を含んだ溶け汁が食材から溶け出すことがなく、美味しく、かつ、冷凍直前の本来、生の食材が持っている食感が得られる。【選択図】図1
