PROBLEM TO BE SOLVED: To provide a method of freezing a food product where, by attaining the improvement of the uniformity in the overcooling of a food product having cells, the food product is frozen so as to satisfactorily maintain its quality even after thawing.SOLUTION: A food product is impregnated with edible oil and carbon dioxide, thus upon freezing and overcooling, the coordination of water molecules is limited with a hydrophobic substance. In this way, the overcooling is easy to occur, further the growth of ice crystals is limited, and the uniformization of the whole food product is made possible.SELECTED DRAWING: Figure 3COPYRIGHT: (C)2016,JPO&INPIT【課題】細胞を有する食品の過冷却の均一性の向上を図ることで、解凍後もその質を良好に維持しうるように食品を冷凍する方法を提供する。【解決手段】食品に食用油や二酸化炭素を含浸させることで、凍結時や過冷却時に水分子の配位が疎水性物質によって制限を受けるため、過冷却になりやすい上、氷結晶の成長が制限され、食品全体を均一にすることが可能となる。【選択図】図3
