JP2004159522A - Ice for preserving fresh seafood and perishable food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide ice for preserving fresh seafood and perishable food, enabling reduction in transportation cost while surely keeping the live fish and shellfish alive, and preventing fresh fish from causing deterioration in its flavor and taste during transportation. <P>SOLUTION: The ice for preserving fresh seafood and perishable food is obtained by rapidly freezing supersaturated water where the amount of dissolved oxygen or the amount of gas having oxidation-inhibiting function is in a supersaturated condition to make the ice. <P>COPYRIGHT: (C)2004,JPO

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a preservation ice suitable for preserving living and fresh products such as aquatic organisms including live fish and shellfish, fresh fish, fresh meat, and vegetables, and an ice making system for the ice, and an activity using the ice. It relates to a method for preserving goods and fresh food.
[0002]
[Prior art]
Conventionally, when transporting live fish and shellfishes, a dedicated vehicle or a dedicated ship equipped with a fish cage to which oxygen is supplied by an oxygen supply device is used.
When transporting live shellfish or fresh food, ice made from seawater or freshwater is placed in a cool box with fresh fish or live shellfish, or loaded on a refrigerator or freezer truck for transportation.
[0003]
[Problems to be solved by the invention]
By the way, when transporting luggage in a dedicated vehicle or a dedicated ship, the luggage loaded on the outward route is unloaded at the destination, and other luggage is loaded on the return route, thereby reducing transportation costs.
However, in the above-described method of transporting live fish and shellfish, since a dedicated vehicle or ship is used, it is almost impossible to transport the luggage on the return trip, and the transportation cost by round-trip transportation cannot be reduced.
Furthermore, since it is a dedicated vehicle or ship, the cost required for the oxygen supply equipment and the equipment related to the equipment and the maintenance thereof are also greatly reflected in the transportation cost.
This transportation cost is reflected in the cost of live fish and shellfish, and is a factor that increases this cost.
[0004]
Also, the ice used when transporting the live shellfish and fresh food products in a storage box is in a low oxygen state because dissolved oxygen in the water escapes during freezing, and the water in which the ice melts is used. Has very low dissolved oxygen.
Therefore, when such live ice is transported by placing both pieces of ice in a cool box, it is necessary to transport the live shellfish in a short time in order to maintain the utilized state because the water and oxygen are low.
However, although it is for a short time, it is in a state completely different from the normal habitat, so that it naturally becomes weaker and may die.
Then, the amount that can be distributed as live shellfish decreases, and depending on the transportation cost, profitability may be greatly affected and the profit of the producer may be greatly affected.
In addition, water with low dissolved oxygen causes the anaerobic bacteria to easily propagate in the storage box.
These germs are greatly involved in the generation of offensive odors that cause the taste and taste of shellfish and fresh fish to deteriorate, and are not hygienic and greatly affect the transaction price.
Conversely, some fresh foods are reluctant to oxidize, and oxygen has a significant effect on this oxidation.
When this oxidation occurs, a decrease in flavor and a loss of taste occur as described above, which greatly affects the transaction price.
[0005]
As described above, there is still an improvement in the current storage and transportation of live fish and shellfish and fresh food products.However, as far as the applicant can know, the live state of live fish and shellfish is surely maintained, At the present time, there is no prior art which solves the problems of reducing the transportation cost while maintaining the freshness of the fish and preventing the fresh fish from deteriorating in flavor and losing taste during transportation.
[0006]
Therefore, the present invention solves this problem by reducing the transportation cost while reliably maintaining the living state of the living thing, and preventing the fall and taste of the flavor of the living thing and the fresh thing during transportation. It is an object of the present invention to provide an active material / fresh material preserving ice, an ice making system for making the active material / fresh material preserving ice, and a method of preserving the active material / fresh material using the active material / fresh material preserving ice.
[0007]
[Means for Solving the Problems]
To achieve the above object, the present invention employs the following technical means.
The technical means is to rapidly freeze frozen supersaturated water in which the amount of dissolved oxygen or the amount of gas having an oxidation inhibitory action is supersaturated to make ice for preserving active and fresh materials. (Claim 1)
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
Usually, when water is frozen, the amount of gas containing dissolved oxygen in the ice obtained in proportion to the freezing time is considerably reduced, so that it is necessary to freeze the water efficiently.
Therefore, in the present invention, the supersaturated water is obtained by dissolving oxygen or a gas having an oxidation inhibitory action in the water to a supersaturated state while cooling the water to just before freezing (claim 2). Thereby, rapid freezing is performed more efficiently, and the amount of oxygen that escapes during the freezing process and the amount of gas that has an oxidation suppressing action can be reduced.
[0009]
Anaerobic germs that inhabit seawater and freshwater suppress their growth by supplying oxygen from the high oxygen ice, but sterilize the supersaturated water (claim 3) to obtain an extremely hygienic active material.・ It becomes ice for fresh food preservation.
[0010]
The supersaturated water referred to here is at least a dissolved oxygen amount exceeding 100%, and is preferably a supersaturated water in which the dissolved oxygen amount of the obtained high oxygen ice becomes 100% or more.
In addition, the gas having an oxidation suppressing action here is, for example, nitrogen gas, carbon dioxide gas, or the like.
In addition, the sterilization treatment here is preferably not an antimicrobial agent such as a chemical that affects the human body, but an ultraviolet sterilization or an ozone sterilization.
In addition, the term "lives" used herein refers to aquatic organisms including live fish and shellfish, and the term "fresh products" refers to fresh foods including fresh fish, raw meat, and vegetables.
[0011]
A concrete system for making ice for storing live and fresh food according to claim 1 or 2, while cooling water contained in a sealable container to just before freezing with a cooler. An ice making system comprising: a supersaturated water producing device that supplies oxygen or a gas having an oxidation inhibiting action to the water by a supply device and uses water in a container as supersaturated water; and a rapid freezing device that freezes the supersaturated water. . (Claim 4)
[0012]
Further, the ice making system includes a supersaturated water producing apparatus and a sterilizing apparatus for sterilizing while cooling water and supplying oxygen. (Claim 5)
[0013]
As a configuration of the sterilizer, for example, an ultraviolet generator or an ozone generator is preferable.
[0014]
As a method of storage using the active material / fresh material storage ice, in the active material / fresh product storage ice in which oxygen is dissolved, supply of oxygen to water in the cage by oxygen eluted from the ice and anaerobic In the active / fresh material storage ice in which a gas having an antioxidant action is dissolved by suppressing the generation of various bacteria, oxidation of the fresh material is suppressed by a gas other than oxygen eluted from the ice (claim 6).
[0015]
Further, in the case of the preservation method using ice for storing active and fresh matter in which oxygen is dissolved, it is desirable that the water in the fish cage is supersaturated water in which the amount of dissolved oxygen is in a supersaturated state.
[0016]
ADVANTAGE OF THE INVENTION According to the active material / fresh food storage ice and the storage method using the same according to the present invention, oxygen is supplied to the active material by oxygen eluted when the ice is melted, and the growth of anaerobic germs can be suppressed. .
Further, the oxidation of the fresh material can be suppressed by the gas having an oxidation suppressing action eluted when the ice for storing the active material / fresh material is melted.
Moreover, the use of supersaturated water in which the amount of dissolved oxygen or the amount of gas having an oxidation inhibitory effect obtained by sterilizing the preserved ice for active and perishable materials, is made from supersaturated water, which is extremely hygienic.
In addition, according to the ice making system for preserving active and fresh material ice in the present invention, ice is efficiently produced from preserving ice for active and fresh material, and a larger amount of dissolved oxygen or dissolved gas in the ice is secured. be able to.
Therefore, according to the present invention, it is possible to reduce the transportation cost while reliably maintaining the live state of the live fish and shellfish, and to prevent the fresh fish from having a reduced flavor or falling off during transportation.
[0017]
【Example】
Hereinafter, an embodiment of the present invention will be described with reference to the drawings. FIG. 1 shows an ice making system A for making ice for storing ice for storing living and fresh materials according to the present invention, and FIGS. It shows a method for preserving active and fresh food using fresh food preservation ice.
[0018]
The ice making system A supplies a container 1 that can be sealed, a cooler 2 that cools water in the container 1 to just before freezing, and a gas (hereinafter abbreviated as “gas”) having oxygen or an oxidation suppressing action to the water. Water generator B equipped with an ozone generator 4 and an ultraviolet generator 5 for sterilizing water in the container 1 and a supersaturated water produced by the supersaturated water generator B. Device C is provided.
[0019]
Hereinafter, the ice making system A will be described in detail.
The container 1 in the supersaturated water production apparatus B includes a container 11 and a lid 12 that seals the container 11.
The cooler 2 is disposed in the way that is piped from the lower side of the container 11 to the lid 12.
A circulation pump P1 is provided in a piping path between the cooler 2 and the container 1, and the circulation pump P1 returns the water in the container 1 to the cooler 2 while returning the water in the container 1 to the inside of the container 1. Circulate until water temperature is just before freezing.
[0020]
The supply device 3 includes a pump P2 disposed in the piping path which is provided on a side surface of the container 11 so as to circulate water in the container 1, and a gas ejector provided at an end of the pipe in the container 11. 31.
The gas ejector 31 is composed of an ejector main body 32 and a suction pipe 33 for sucking oxygen or gas in the container 1. Oxygen or gas is sucked from the suction pipe 33 by a negative pressure when the water in the container 1 is sucked and ejected by the pump P2. The gas or gas is sucked, and the sucked oxygen or gas and water are mixed in the ejector main body 32 so that the oxygen or gas is finely foamed and ejected together with the water.
The supply of oxygen or gas into the container 1 is such that oxygen or gas in the cylinder 34 is supplied into the container 1 by piping a cylinder 34 filled with oxygen or gas with the container 1. An adjustment valve 35 is provided in the piping path, and the supply of the supply is stopped and the supply amount is adjusted by operating the adjustment valve 35.
[0021]
The ozone generator 4 supplies generated ozone gas into the container 1 by piping with the lid 12.
The supplied ozone gas is ejected by the gas ejector 31 together with oxygen or gas, and sterilizes by contacting the water in the container 1.
The ultraviolet ray generator 5 is disposed in a piping path between the cooler 2 and the container 1, and when water from the upstream pipe to the downstream pipe passes through the inside of the ultraviolet ray generator 5, Sterilization is carried out by contacting with ultraviolet light.
[0022]
In the figure, reference numeral 6 denotes a dissolved oxygen meter for measuring dissolved oxygen in water in the container 1, reference numeral 7 denotes a pressure valve for keeping the pressure in the container 1 constant, and reference numeral 8 discharges water in the container 1. On / off valve.
[0023]
The rapid refrigerating device C is for rapidly refrigerating the supersaturated water produced by the supersaturated water producing device B, and refrigerates the supersaturated water put into the container C1 from the on-off valve 8 together with the container C1.
As for the specific configuration of the rapid refrigeration apparatus C, a known rapid refrigeration apparatus can be used in the embodiment of the present invention, and thus the description of the specific configuration of the rapid refrigeration apparatus C will be omitted.
Further, in the present embodiment, the configuration is such that the supersaturated water is frozen while being put in the container C1. However, the present invention is not limited to this configuration. C, and the supersaturated water in the container 1 may be allowed to flow directly into the rapid refrigeration apparatus C. (Not shown)
[0024]
According to the ice making system A configured as described above, the cooler 2, the supply device 3, the ozone generator 4, and the ultraviolet ray generator 5 are operated, and the cylinder 34 and the regulating valve are opened to open the water in the container 1. While circulating, water is cooled and sterilized, and oxygen or gas is blown out to dissolve it to make supersaturated water having a water temperature just before freezing.
Then, the supersaturated water produced by opening the on-off valve 8 is put into the container C1, and then the container C1 is put into the rapid freezing apparatus B and frozen, whereby the dissolved oxygen or dissolved gas is extremely high, which is extremely hygienic. Good preservation of active and fresh food ice.
[0025]
Hereinafter, a method for preserving an active material / fresh material using the thus-obtained active material / fresh material preserving ice will be described with reference to FIGS.
The preservation method shown in FIG. 2 is an example of a preservation method for live fish and shellfish, and the supersaturation of high oxygen produced by the supersaturated water production apparatus B is placed in a box 9 made of a material having heat insulation such as styrene foam. Water D (hereinafter, abbreviated as “high oxygen water D”), high-oxygen active material / fresh food preservation ice E (hereinafter, abbreviated as “high oxygen oxygen E”), and live fish and shellfish F The hermetic lid 91 is closed.
At this time, the eluted oxygen is supplied to the live fish and shellfish F when the oxygen in the high oxygen water D and the high oxygen ice E are melted, and the living state is maintained for a long time.
[0026]
The storage method shown in FIG. 3 is another example of a method for storing live fish and shellfish.
In the storage method of this embodiment, high oxygen water D and live fish and shellfish F are put in a large plastic bag G.
Further, high-oxygen ice E is put in a small plastic bag H having the small-diameter hole H1 opened, and the plastic bag G is hermetically sealed.
The plastic bag G thus formed is put in the box 9 similar to the storage method described above, and sealed with the sealing lid 91.
At this time, oxygen eluted when the high oxygen ice E in the plastic bag H is melted comes out of the small-diameter hole H1, and is supplied to the high oxygen water D in the plastic bag G.
Then, this oxygen and oxygen in the high oxygen water D are supplied to the live fish and shellfish, and the living state is maintained for a long time.
[0027]
According to these preservation methods, the oxygen in the high oxygen water D and the oxygen from the high oxygen ice E are supplied to the live fish and shellfish, so that the long life of the live fish and shellfish can be maintained without using an oxygen supply device and a fish cage. Can be kept.
Further, since the live fish and shellfish can be preserved by the normally used box 9, it is possible to transport the fish and shellfish using an ordinary cargo vehicle or ship.
In other words, live fish and shellfish can be transported on the outward route, and other luggage can be loaded and transported on the return route.
Therefore, while maintaining the live state of live fish and shellfish, transportation costs and maintenance costs required for dedicated vehicles and ships can be significantly reduced, thereby suppressing the rise in cost of live fish and shellfish. it can.
Furthermore, since the high oxygen water D is kept at a low temperature by the high oxygen ice E, the momentum of the live fish and shellfish F in the box 9 decreases.
As a result, the required oxygen amount of the live fish and shellfish F decreases, so that a sufficient amount of oxygen can be secured even during long-time transportation.
[0028]
The storage method shown in FIG. 4 shows an example of a method for storing live shellfish and fresh fish.
According to the preservation method of this embodiment, high oxygen ice E, live fish and shellfish F1 and fresh fish F2 are put in the same box 9 as described above, and sealed with a sealing lid 91.
At this time, the oxygen eluted when the high oxygen ice E is melted is supplied to the live shellfish F1, and the growth of the anaerobic bacteria in the box 9 is suppressed.
Further, even when the high oxygen ice E is melted and turned into water, the water has a higher oxygen content than the water in which the normal ice is melted, so that the high oxygen state in the box 9 can be maintained.
Therefore, oxygen necessary for survival of the live shellfish F1 is secured, and the growth of various bacteria in the box 9 can be suppressed. Therefore, the death of the live shellfish F1 during transportation can be prevented, and the flavor of the fresh fish F2 can be reduced. And taste loss can be prevented.
According to this storage method, transportation can be carried out using ordinary freight vehicles or ships, so that transportation costs can be reduced.
[0029]
According to the above-mentioned preservation method, live fish and shellfish are preserved using high oxygen water D and high oxygen ice E, and live shellfish and fresh fish are preserved using high oxygen ice E. When high-gas ice obtained by dissolving gas in supersaturated water is used for preserving fresh and fresh food, it is suitable for preserving fresh food that is susceptible to oxidation. (Not shown)
[0030]
Note that the method of storing live fish and shellfish in this example is suitable for cold-water live fish and shellfish because it is stored in a low temperature state. This is possible.
The method is as follows. With the water in the supersaturated water production apparatus B in the ice making system A, warm water-based live fish and shells are put in, and the cooler is operated to gradually cool the water to cool the live fish and shellfish to the water temperature. After acclimatization, it may be stored by the same storage method as described above.
In addition, the high oxygen ice using the above-described sterilized supersaturated water and the high gas ice using the gas as a carbon dioxide gas have an effect that they can be used for food and drink as well as for preserving active and fresh materials.
[Brief description of the drawings]
BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a schematic diagram of an ice making system for preserving living and fresh food ice.
FIG. 2 shows an example of a method for storing live fish and shellfish.
FIG. 3 shows another example of a method for storing live fish and shellfish.
FIG. 4 shows an example of a method for preserving live shellfish and fresh fish.
[Explanation of symbols]
A: Ice making system B: Supersaturated water producing device C: Quick freezing device D: High oxygen water (supersaturated water)
E: High oxygen ice (preserved ice for active and fresh materials)
1: container 2: cooler 3: supply unit 4: ozone generator 5: ultraviolet ray generator

Claims (7)

Ice for preserving active and fresh materials, which is made by rapidly freezing supersaturated water in which the amount of dissolved oxygen or the amount of gas having an oxidation inhibitory action is supersaturated. 2. The activity according to claim 1, wherein the supersaturated water is obtained by dissolving oxygen or a gas having an oxidation inhibiting action in the water until the supersaturated state while cooling the water to just before freezing. Ice for preserving things and fresh food. The ice for preserving active and fresh products according to claim 1 or 2, wherein the supersaturated water is subjected to a sterilization treatment. An ice making system for making the ice for preserving the active material / fresh food according to claim 1 or 2,
While cooling the water contained in the sealable container to just before freezing with a cooler, supply oxygen or a gas having an oxidation inhibiting effect to the water with a supply device, and supersaturate the water in the container with supersaturated water. Water production equipment,
An ice making system comprising: a rapid freezing device for freezing the supersaturated water. The ice making device according to claim 4, wherein the supersaturated water production device is provided with a sterilization device that performs sterilization while cooling water and supplying oxygen or a gas having an oxidation suppressing action. system. The supply of oxygen and the generation of anaerobic germs to the water in the fish cage by the oxygen eluted from the ice for storing live and fresh products according to any one of claims 1 to 5, and freshness by a gas having an oxidation inhibiting action. A method for preserving active and fresh products, characterized by suppressing oxidation of the product. 7. A preservation method using preserving ice for active and fresh matter in which oxygen is dissolved, wherein water in the cage is supersaturated water in which the amount of dissolved oxygen is supersaturated. How to store things and fresh food.

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