We were contacted by a food wholesaler for this freeze test. They deal in a variety of foods, including Japanese confectionary.

The food waste that results from the short shelf life of most Japanese confections and the need to eliminate shortages on store shelves were the driving factors behind this freeze test.

① Interview

You share with us what you would like to achieve with TOMIN Liquid Cryo-Freezing.

② Freeze test of products you brought

A series of processes including packaging, vacuum sealing, and freezing were conducted, replicating the actual TOMIN Liquid Cryo-Freezing process.

③ Demonstration

Liquid freezing tests and tastings were conducted using products prepared by Technican (various meats, sashimi, fruits, milk, gelatin, etc.).

④ Freezer model explanation

There are several models of TOMIN freezers. They differ in the volume of product they can freeze per hour. We suggest a model based on the client’s needs.

⑤ Interview

We hold a Q&A session and provide our catalog.

⑥ Shipment of products you brought

Upon request, we can deliver the items you brought via TA-Q-BIN’s frozen shipping service.

The TOMIN Liquid Cryo-Freezing process involves submerging the product into a refrigerant of primarily -30℃ ethanol. As such, food must be vacuum-sealed or packed in a similar wrapping to prevent it from absorbing fluid. The packaging of the dorayaki and chestnuts were impermeable, so they were frozen without any adjustments. Other products were vacuum-sealed in a package before being put in the TOMIN.

Soft foods will lose their shape and freeze that way if too much air is removed from a package. The suction settings and process are adjusted with an eye to striking the right balance.

Different types of meat can be TOMIN Liquid Cryo-Frozen. This method of freezing, results in substantially less damage to the food’s cells when compared with conventional freezing methods and consequently produces less drip loss. After trying TOMIN Liquid Cryo-Frozen meat, taste testers proclaimed that it was truly delicious and boasted the appearance of fresh meat. When told that it was frozen three months previously, they were clearly amazed!

One taste test participant asked if grilled meat could be frozen as well and was surprised when we told him that it could indeed be frozen.

But the product that produced the most astonishment was the milk. Normally when milk is frozen, the water, protein, and fat content separate and cause the flavor to deteriorate. But there is little separation when frozen in the TOMIN, so the milk remains delicious.

The food brought in for the test was frozen immediately and taken back by the customer. Because some time passed before storing the items, they were partially thawed before being placed in the freezer.

The product was later allowed to thaw out naturally and was then tasted. The customer reported that the amazing flavor and not deteriorated.

However, the flour-dusted products and the dorayaki dough had become too moist. More testing needs to be done to determine whether refreezing should be avoided and to determine a suitable thawing method such as running water.

Freeze tests results often surprise our customers.

Please contact us for more information.