Challenging the 'Flavor Degradation upon Reheating' Issue in Frozen Gourmet with Gas Moist Heat | Gochisou Honpo | Supervised by Michelin One-Star Chef Murashima
Sank Co., Ltd. has begun full-scale mass production of 'next-generation lobster thermidor,' leveraging gas moist heat to overcome the challenge of flavor degradation in frozen gourmet upon reheating. Supervised by Michelin one-star chef Teruki Murashima, this innovation combines over 30 years of processing know-how with advanced gas steam convection oven technology, ensuring both mass production capability and individual quality for at-home gourmet experiences.
📋 Article Processing Timeline
- 📰 Published: May 7, 2026 at 03:00
- 🔍 Collected: May 6, 2026 at 18:31
- 🤖 AI Analyzed: May 6, 2026 at 19:11 (39 min after Collected)
Sank Co., Ltd. (Headquarters: Hamamatsu City, Shizuoka Prefecture; Representative Director: Koichi Kato) has introduced a German RATIONAL gas steam convection oven (hereinafter 'gas combi oven') and commenced full-scale mass production of 'next-generation lobster thermidor,' utilizing ingredients such as Japanese spiny lobster and European lobster.
The newly introduced equipment is a 'gas type' RATIONAL combi oven, which boasts a top-class global share and where heating power is crucial. By harnessing the powerful thermal efficiency unique to gas, Sank has elevated the quality standards for mass cooking in commercial kitchens.
The supervision is handled by Michelin one-star chef Teruki Murashima (Ritz-Carlton Tokyo 'Héritage by Kei Kobayashi'). The company has integrated over 30 years of accumulated know-how in frozen and prepared food processing since its establishment with the 'moist heat' specific to gas. This has enabled the simultaneous achievement of 'mass cooking' and 'individual quality,' which has been a long-standing challenge in commercial cooking. Even after reheating from frozen, the product maintains its firm elasticity and juiciness.
Market Background | The Expanding Need for 'Luxury Without Dining Out' and Quality Challenges in Frozen Gourmet
Amid rising dining-out prices and persistent inflation, the 'at-home gourmet' and 'ready-to-eat meal' markets are expanding, where people enjoy special meals at home instead of dining out. Consumer selective purchasing is progressing, and the trend of 'reducing everyday dining out in favor of focusing on a single dish enjoyed at home' is becoming prominent.
On the other hand, frozen gourmet foods have faced the long-standing issue of 'texture degradation after thawing and reheating.' Especially delicate ingredients like Japanese spiny lobster and European lobster can become 'tough and shrunken' with even a slight over-coagulation of protein. To meet the demand for 'restaurant quality at home,' professional cooking equipment and years of accumulated expertise in heat application were necessary.
To address this challenge from both equipment and technology perspectives, our company decided to introduce this new equipment.
Approach ① | Focusing on the Physical Principle of 'Moist Heat'
What our company focused on this time is the physical phenomenon of moist heat generated by gas combustion.
Methane (CH₄) and propane (C₃H₈), the main components of gas, produce water vapor (H₂O) as a byproduct through chemical reactions during combustion. While electric ovens radiate 'dry heat' from heating elements, gas combustion involves 'moist heat' where the flame itself contains moisture.
Three effects of moist heat on ingredients:
1. Improved heat transfer efficiency: An atmosphere containing water vapor transfers heat more easily than dry air, allowing heat to penetrate quickly and uniformly to the interior.
2. Suppression of moisture loss: Heating envelops the surface of the ingredient, physically suppressing moisture loss from cells.
3. Promotion of Maillard reaction: The combination of high heat and moist heat quickly brings out savory browning and deep richness.
Ingredients heated without tissue destruction and while retaining moisture have the characteristic of being less likely to become dry and crumbly even after freezing, thawing, and reheating. This physical principle was the reason for selecting this equipment.
Approach ② | Combination of Over 30 Years of Processing Know-how and Latest Equipment
The food processing industry has long faced the challenge of balancing 'mass cooking' and 'individual quality.' Since its establishment over 30 years ago, our company has accumulated expertise in heat application for frozen and prepared food processing through wholesale to hotels and restaurants nationwide and the production of Osechi dishes.
With the newly introduced gas combi oven, we have adopted a heating program redesigned based on Chef Murashima's advice. This has achieved the following:
1. Maintenance of texture: Supports mass production while maintaining a firm texture.
2. Fast temperature recovery: Temperature returns immediately even after opening and closing the door, maintaining stable quality during mass cooking.
3. Reproducibility of multi-level cooking: Less unevenness between shelves in the oven, ensuring consistent finish throughout the day.
With our advanced certified factory, we have established a system to supply products of the same quality to both commercial (hotel/restaurant wholesale) and mail-order (Gochisou Honpo) channels.
Comment from Supervising Chef Teruki Murashima
"I have experienced both electric and gas cooking, and there are differences in the finished texture of ingredients. Especially for high-end and delicate ingredients like Japanese spiny lobster and European lobster, even slight dryness from electric cooking can affect the mouthfeel. On the other hand, the moist heat of gas has the property of not easily letting go of the ingredient's natural moisture and umami. Modern consumers now expect the same standard for a reheated dish at home as they do for a dish eaten out. I believe that handling professional kitchen principles at a factory level is one answer to meet this expectation. We pursued with Sank Co., Ltd. the quality that can reproduce 'that感動 (deep impression)' experienced at a restaurant when reheated at home."
[Brief Biography of Supervising Chef]
Teruki Murashima
The newly introduced equipment is a 'gas type' RATIONAL combi oven, which boasts a top-class global share and where heating power is crucial. By harnessing the powerful thermal efficiency unique to gas, Sank has elevated the quality standards for mass cooking in commercial kitchens.
The supervision is handled by Michelin one-star chef Teruki Murashima (Ritz-Carlton Tokyo 'Héritage by Kei Kobayashi'). The company has integrated over 30 years of accumulated know-how in frozen and prepared food processing since its establishment with the 'moist heat' specific to gas. This has enabled the simultaneous achievement of 'mass cooking' and 'individual quality,' which has been a long-standing challenge in commercial cooking. Even after reheating from frozen, the product maintains its firm elasticity and juiciness.
Market Background | The Expanding Need for 'Luxury Without Dining Out' and Quality Challenges in Frozen Gourmet
Amid rising dining-out prices and persistent inflation, the 'at-home gourmet' and 'ready-to-eat meal' markets are expanding, where people enjoy special meals at home instead of dining out. Consumer selective purchasing is progressing, and the trend of 'reducing everyday dining out in favor of focusing on a single dish enjoyed at home' is becoming prominent.
On the other hand, frozen gourmet foods have faced the long-standing issue of 'texture degradation after thawing and reheating.' Especially delicate ingredients like Japanese spiny lobster and European lobster can become 'tough and shrunken' with even a slight over-coagulation of protein. To meet the demand for 'restaurant quality at home,' professional cooking equipment and years of accumulated expertise in heat application were necessary.
To address this challenge from both equipment and technology perspectives, our company decided to introduce this new equipment.
Approach ① | Focusing on the Physical Principle of 'Moist Heat'
What our company focused on this time is the physical phenomenon of moist heat generated by gas combustion.
Methane (CH₄) and propane (C₃H₈), the main components of gas, produce water vapor (H₂O) as a byproduct through chemical reactions during combustion. While electric ovens radiate 'dry heat' from heating elements, gas combustion involves 'moist heat' where the flame itself contains moisture.
Three effects of moist heat on ingredients:
1. Improved heat transfer efficiency: An atmosphere containing water vapor transfers heat more easily than dry air, allowing heat to penetrate quickly and uniformly to the interior.
2. Suppression of moisture loss: Heating envelops the surface of the ingredient, physically suppressing moisture loss from cells.
3. Promotion of Maillard reaction: The combination of high heat and moist heat quickly brings out savory browning and deep richness.
Ingredients heated without tissue destruction and while retaining moisture have the characteristic of being less likely to become dry and crumbly even after freezing, thawing, and reheating. This physical principle was the reason for selecting this equipment.
Approach ② | Combination of Over 30 Years of Processing Know-how and Latest Equipment
The food processing industry has long faced the challenge of balancing 'mass cooking' and 'individual quality.' Since its establishment over 30 years ago, our company has accumulated expertise in heat application for frozen and prepared food processing through wholesale to hotels and restaurants nationwide and the production of Osechi dishes.
With the newly introduced gas combi oven, we have adopted a heating program redesigned based on Chef Murashima's advice. This has achieved the following:
1. Maintenance of texture: Supports mass production while maintaining a firm texture.
2. Fast temperature recovery: Temperature returns immediately even after opening and closing the door, maintaining stable quality during mass cooking.
3. Reproducibility of multi-level cooking: Less unevenness between shelves in the oven, ensuring consistent finish throughout the day.
With our advanced certified factory, we have established a system to supply products of the same quality to both commercial (hotel/restaurant wholesale) and mail-order (Gochisou Honpo) channels.
Comment from Supervising Chef Teruki Murashima
"I have experienced both electric and gas cooking, and there are differences in the finished texture of ingredients. Especially for high-end and delicate ingredients like Japanese spiny lobster and European lobster, even slight dryness from electric cooking can affect the mouthfeel. On the other hand, the moist heat of gas has the property of not easily letting go of the ingredient's natural moisture and umami. Modern consumers now expect the same standard for a reheated dish at home as they do for a dish eaten out. I believe that handling professional kitchen principles at a factory level is one answer to meet this expectation. We pursued with Sank Co., Ltd. the quality that can reproduce 'that感動 (deep impression)' experienced at a restaurant when reheated at home."
[Brief Biography of Supervising Chef]
Teruki Murashima