Cell Alive Systems

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If you are find freezing technology. This systems will suitable for you.

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ABI Co., Ltd.
http : //www.abi-net.co.'p

I Food version )

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Those cooked foods in the photos are processed by CAS machine + l-1rgh Sup;'
Quick Freezer. Thereafter preserved in Harmonic machlne + Freezer Stocker rnc-=
than a year and then, ihawed and cooked with heai

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Rice does not age

lo-year old rice maintains freshly harvested

flavor Rice can be exported around the world
without fumigation

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Even when 10-year old rice is cooked, it does not have the peculiar smell of old rice.
The color and gloss is the same as freshly harvested rice.

oVegetables

fteezers and CAS is-t*,1::?nu"*'onu'
A maior difference between the conventional
piliucts' Maintaining the sm€ll' taste and coror

tt'e
il:H;;'il.s-Jonnottreezins
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taken
after defrosting are

sinc6 the cell structure of cAS
'"t"ouiing-riJ"ring, Ruuot, tutt" und color will be the
int".t
ren1uin,
vegetables
frozen
,Ji-" ur-irt"n fresh materials are used for cooking'
and
need to thaw the frozen materials
no
be
thereuould
that
is
point
here
A kev
t r cooking in the frozen condition'
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aisiorotation and thetexture of the
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u"g"tuoi"=-liow
f'o'"n
currently available
i"i*,"r' i, i*t. rh is is d ue !?
T:,it+i'a,J$,9, T.|S"*i.lffi ',ffi
clu$el
water
exDansion of frozen
original color and texture is lost'
by cAS and packinginlhe required
freezing
vegetables,
seasonal
,n"
,rlno
lf you cook cAs vegetable in
you'
t"*iti"--toiine'ctiens
facititut"
amount, would

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color. Your clients can enloy
throughout the Year'
to consult
your veqetable products' do not hesitate
When you desire to freeze
refrigerating system to keep the
.lie"Jffinate
you,wr.n
provioe
can
with us. We
it"ri.i".i "r v""; products for longer period'

Cut vegetable
Frozen bV CAS

cook without thawing

By using CAS technology, delicious fruit is
served at any season in a high-quality state
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Sliced melon

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Juicy flesh, sweetness and flavor are remained
after CAS p,e\.1aUon. ihts iroTe- t- tit prodL.rs
have already been sold and has becorne a popular

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Mango

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.l"e rango is
'-oo+ed tr CpS 4ol.- stdre,
no qualty degradation due to damage and
waste products over tirne wou d occur. This
makes it easy for rnanufacturers to reduce the
pre-processrng trae and significanfly recuce
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rne cost,

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Tuna

we retrofitted.cAS function to the -60t
quick freezing chamber freezing chamber
of long liner tuna boat without any need
for changing any other parts of the quick
freezing chamber. At that time CAS tuna
was bidden Y11,000/Kg, raw bigeye tuna
was priced Y4,000/Kg. This information
was immediately transmitted by Tsukiji
Market in Tokyo to world fishery business
entities.

9a20"[fi9
Trade Paper

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FISHERY ECONON4Y DAILY

Sept/20/2oos

High Price of Y11,000/Kg bidden at Tsukiji
l.4arket in Tokyo to CAS Frozen Big eye Tuna

7

a long liner

Pelagic
Tuna Boat have caught Bigeye Tuna (70K9)
frozen on board by CAS was tendered in

No.

HOKUTO-I4ARU,

Tsukuji l'4arket on 16th and was bidden as
high as V11,000/Kg.
This was the first boat among three installed
cAS Freezing System of ABI on board. "CAS"
logo was labeled on the tuna body.
Mr, Norio Owada, President of ABI told us

that this price level had to be congratulatory
market price, which was.far beyond my
expectation. I thought real reason was to
have admitted it a superb tuna meat quality
by cAs.

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Squid
cenerally, squid quality deteriorates very fast and it was quite difficult to maintain the
quality in a fresh condition, However, this problem was solved by development of
CAS. When squid is frozen by CAS, the surface color becomes white but returns to
half transparent state after thawing. You can enjoy the delicious taste of'the CAS
frozen squid as if it has just been caught,

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Frozen by CAS

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Frozen squid

Prawn
Prawn brain tissue deteriorates very quickly and emits a
rotten smell. Because of this unpleasant status, some
retailers ought to sell headless prawns to their clients.

Comparison of the shrimpabdomen
Each of

them has been frozen at -35'c stocker and has been kept for
8 months. Here is the results after defrostinR
The intestine was collapsed after thawing

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Comparison
Each of

the

experimenta siruanon rorboth samplesand
a pfovided rrom thesamestore.

ncred ent5wefe

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of theshrimpcephalothorax

them has been frozen at -35 'c stocker and has been kept for
8 months. Here is the results after defrosring

A comparison of the disruption in the cells reveals that
freshness of cAS frozen shrimp is noticeable

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situationrofbothemplerandthe I

lnered enlswere allprovided rrom the5ame

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Howeve[ the brain tissue of CAS frozen pTawn remains fresh and thus
can be sold and distributed with head. Consumers are really astonished
of real freshness taste of CAS prawns,

that even after long term preservation with
CAS, seafood taste can return to its fresh condition after being
thawed. When using conventional freezers for preserving shellfish,
they should be dipped in hot water; otherwise, the shells won't open
when being cooked. However, applying CAS function eliminates'the
need for plunging in hot water.

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is generally can be said

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Pacific Saury
More than 2 years stocked
in Harmonic functioned
cold warehouse, can
be served as Sashimi
quality. No alteration
in color or melt away of
intemal organs can be
seen and fish stays as
fresh as just caught.

Octopus
The suction cups can be sticky even after thawing. This phenomenon
happens because these tissues can be remained alive even if the octopus
is dead. This Dicture was taken by three Japanese TV stations last year'

Bonito
Within 6 hours after catch,
bonito is CAS frozen andafter
thawing restored to orig inal
rec color.

Frozen by CAS

After thawing

Fishery
time keeping just caught freshness
and sold throughout a year round and as served as fish side
dishes to respond multiple requests of consumers.

CAS treated fishes are all the

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Beef
CAS funbtion is installed to process line of meat processing factory
and also it can be adapted to HACCP. lf you freeze your product by
CAS function, you would supply safe and secure product without
using any additives.

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cAS frozen meat is sold as gifi goods without any fat oxidation and losing color'

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Pork
Producer holds high quality pork, regardless of being domestic or
imported meat. CAS frozen pork quality is significantly different

from one preserved bv conventional freezer because meat
denatu

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lizatio n or deterioration has not occurred

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Frozen by conventional system,
branch bone's color has changed
by bacteria after a year, but this
picture shows a 3-year CAS frozen
pork which shows no bacteria
appearance and not blackened.
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Lamb

Lamb meat are long term preserved without any alteration in flavor, fat and
meat color and also freezing smell. Restaurants all the time can serve fresh
condition meat.
When APEC Summit Meeiing was held in lapan, fresh and delicious lamb meat
was cooked and served at Party. This Suffolk lamb was grown and cAS frozen
at Shizuo Farm in Hokkaido. Best quality of Taw meat was cooked in various
swles and leaders of each country and region enjoyed the excellent tastes'

Chicken
The color of frozen chicken bone marrow changed to black but CAS frozen
chicken bone marrow's color remains red. In addition, CAS frozen chicken that
can easy been detached from bone is very popular among meat processors,
Internal organs remain unchanged as for freshness and color, Therefore, they
are CAS frozen during slack season and will be sold in demanding seasons,
which adjust imbalance of demand to let producer to carry out the planneo
production easily.

Frozen by CAS,

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No change at all and everybody says
no difterence foond to fresh one

After thawing

After thawing

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Brittany

(Bretasne)

French and Italian foodstuff are frozen at CAS freezing factory established in
Bretagne, France for distribution to Michelin guide restaurants, famous hotels

and about 800 restaurants in Japan. No material waste, no quality
deterioration and maintaining the taste as the production sites has rnade this
technology greatly useful.

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Some of the CAS frozen foodstuffs in the Brittanv, France

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Dishes prepared with CAS traveled the oceans '
to the Culinary Olympics held in cermany
The 22nd International Exhibitlon of Culinary Art was held in Germany in 2008,
Chef Yamada represented Japan in the Indivldual Division at this event which is
. held once every four years. He prepared his cuisine with the use of CAS
technology and extremely surprlsed the other chiefs from around the world. This
sumrise was even more when he took the "Bronze Medal" at this event.

Preliminary arrangement for varied frozen ingredients was done in Japan

16

Japanese Cuisine
Japanese cuisines can also be frozen by use of CAS function without
compromising the quality of the delicate Japanese cuisines. In addition a
new business model can be established by delivering frozen.local cuisines
or foods that can be only tasted inn rural areas to the customers throuqh
online shopping or home delivery service.

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The picnic or lunch boxes that are easily affected by weather, can be stockeo ano
preserved with a margin without being misled by the circumstances and timing.

In a Japanese traditional restaurant in Kyoto, CAS machine ls installed, Regardless of
the season, thawed frozen food with CAS combination with quick freezer system, are
delivered to consumers with a high-quality and fresh taste.
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A chef from a famous Sushi restaurant in
Ginza where CAS is in use, visited ABI
laboratory and is working on exporting
"Sushi" to the rest of the world
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eCAS frozen state

Applying CAS function, frozen Sushi can maintain the freshness
and high quality that does not differ from the "raw', Sushi

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Chinese cuisine can be cooked quickly with strong firepower and
produce a unique texture. By using a direct instant heat, maximize
quality of the material can be delivered to the customers; this is the
main aim. Texture, color, and flavor is the essence of traditional
Chinese cuisines which was previously damaged by traditional
freezing systems. However, CAS technology can provide customers
with the fresh taste ofjust cooked foods.

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Hlgh Super Quick Freezer make it possible to
freeze dairy products/ which have been believed impossible,
now can be deliver steadilv to the consumers.
CAS machine

As the new technology to create profits
to the dairy farmers, the inquiries are
rushing from worldwide dairy products
manufacturers.
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+ High Super

Quick Freezer make it possible to
freeze dairy products, which have been believed impossible,
now can be deliver steadilv to the consumers.
CAS machine

As the new technology to create profits
to the dairy farmers, the inquiries are
rushing from worldwide dairy products
manufacturers.

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Japanese sweets are popular among Europeans and Americans; we
have been able to export the CAS frozen sweets to those foreign
countries.
CAS frozen France sweets are being exported to Japan and the
rest of the world. Chocolate or JaDanese sweets that.could not
being frozen satisfactory, is now being exported thanks to the CAS
technoloov.

Creamy cake quallty deterioration will no
occur, which was previously happened by
using conventional freezing systems

Also CAS frozen western confectionary
decorate the shop showcase

Chocolate which has been unsuitable and
impossible to be frozen by the conventional
freezer systems , is currently can be CAS
frozen
21

We have evolved CAS technology for Japanese
confectionary with traditional taste, as well,

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Distributed CAS frozen Japanese traditional sweets from renowned shops

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22

CAS
CEIS AIIVE SYSIEM

ABI Co., Ltd.
238-1 Judayu, Nagareyama City, Chiba,270-0133 Japan
E-mail : [email protected] LJRL I http://www.abi-net.co.jp
TEL | +81-4-7137-9131 FAX: +81-4-7156-8662

2013.0s.catalog-24p ( Foodstutr/ cuisine )

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