JP2009060815A - Method for producing deodorizing, antibacterial and mildewproof ice - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing deodorizing, antibacterial and mildewproof ice usable as freshness-keeping material for food such as fish and shellfish, vegetable and meat. <P>SOLUTION: The method for producing deodorizing, antibacterial and mildewproof ice comprises: coarsely crushing dolomite rocks followed by calcinating the coarsely crushed dolomite rocks at high heating temperature of 750-1,150°C approximately so as to vaporize free water; crushing the calcined dolomite rocks containing about ≤1 wt.% water comprising only crystal water into dolomite powder with a crusher; putting the dolomite powder into the water in a water tank; dissolving Ca and Mg from the dolomite powder into the water at normal temperature; and thereafter, producing ice using the Ca- and Mg-dissolved water as a stock solution. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing ice having deodorizing properties, antibacterial properties, and antifungal properties, and is particularly suitable for use as a freshness retaining material for seafood, and also as a freshness retaining material for vegetables, meat or other foods. The present invention relates to a method for producing ice having deodorizing / antibacterial and antifungal properties that can be used.

Conventionally, ice that has been used as a freshness-keeping material for seafood, in particular, is simply placed on seafood using ice made from tap water or natural water by an ice making machine, or seafood is placed in the water in a container. While being immersed, ice is put into the water for use. However, these ices have no deodorizing / antibacterial and antifungal functions.

On the other hand, even if a past patent document was searched retrospectively for a method for producing ice having deodorizing properties, antibacterial properties, and mold prevention properties, no single patent document could be found.

Since the conventional tap water or ice made from natural water with an ice making machine has no deodorizing, antibacterial and antifungal functions, it can be used for seafood, vegetables, meat or other foods. Even if it is used, it simply cools and keeps the freshness, preventing the generation and growth of general live bacteria such as Escherichia coli and Staphylococcus, and also prevents the generation of odors such as ammonia and hydrogen sulfide. There was a problem that mold generation could not be prevented and sufficient freshness could not be maintained.

The present invention has been made to solve the above-mentioned problems, and is cooled in the same manner as conventional ice to maintain the freshness of seafood, vegetables, meat, or other foods, as well as ammonia, hydrogen sulfide, etc. Deodorizing, antibacterial, and fungicidal ice that can prevent the generation of odors, and prevent the generation and growth of common live bacteria such as Escherichia coli and staphylococci. It is intended to provide a manufacturing method.

In the present invention, after dolomite rock is roughly crushed, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the hydrated dolomite containing only crystal water is about 1% by weight or less. The rock is crushed into dolomite powder by a crusher, and the dolomite powder is put into water in a water tank, and Ca and Mg are eluted from the dolomite powder into the water at room temperature. A method of making ice using the eluted water as a stock solution,
After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water and crush the baked dolomite rock containing only 1% by weight of water of crystallization water. The dolomite powder is crushed by a machine, the dolomite powder is poured into water in a water tank, the water is heated, and Ca and Mg are eluted from the dolomite powder into the water, and the Ca and Mg are eluted. Water is boiled and made into steam, and this is liquefied and recovered as distilled water, and thereafter, a method of making ice using distilled water eluted with Ca and Mg as a stock solution,
After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water and crush the baked dolomite rock containing only 1% by weight of water of crystallization water. The dolomite powder is crushed by a machine, and the dolomite powder is poured into water in a water tank, the water is heated at a temperature below the boiling point, and Ca and Mg are eluted from the dolomite powder into the water. , A method of making ice using water from which Ca and Mg are eluted as a stock solution,
After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the dolomite rock containing only 1% by weight or less of water of crystallization water is used as a water tank. And then eluting Ca and Mg from the dolomite powder into the water at room temperature, and then making ice using the water from which the Ca and Mg were eluted as a stock solution,
After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the dolomite rock containing only 1% by weight or less of water of crystallization water is used as a water tank. The water is heated, the Ca and Mg are eluted from the dolomite powder into the water, and the water from which the Ca and Mg are eluted is boiled to form a vapor, which is then liquefied. Then, it is recovered as distilled water, and after that, a method of making ice using distilled water eluted with Ca and Mg as a stock solution,
After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the dolomite rock containing only 1% by weight or less of water containing crystal water is And the water is heated at a temperature equal to or lower than the boiling point to elute Ca and Mg from the dolomite powder into the water, and then make ice using the water from which the Ca and Mg are eluted as a stock solution. That way,
After roughly crushing the shell, the shell calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is crushed into shell calcined calcium powder by a crusher, and the shell calcined calcium powder is And then eluting Ca into the water from the shell calcined calcium powder at room temperature, and then making ice as a stock solution of the water from which the Ca was eluted,
After roughly crushing the shell, the shell calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is crushed into shell calcined calcium powder by a crusher, and the shell calcined calcium powder is The water is heated to elute Ca into the water from the calcined calcium powder of shells, and the water from which Ca is eluted is boiled to form steam, which is then liquefied. A method of collecting ice as distilled water and then making ice as a stock solution of distilled water from which the Ca has been eluted,
After roughly crushing the shell, the shell calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is crushed into shell calcined calcium powder by a crusher, and the shell calcined calcium powder is And then heating the water at a temperature equal to or lower than the boiling point to elute Ca from the calcined shell calcium powder into the water, and then ice making the water from which the Ca was eluted as a stock solution. ,
After roughly crushing the shell, the calcined shell calcined calcium obtained by baking at a high temperature of about 700 to 1,150 ° C. is poured into the water of the aquarium, and Ca is obtained from the calcined shell calcined calcium at room temperature. Elution in the water, and then ice making the water from which the Ca was eluted as a stock solution,
After roughly crushing the shell, the calcined shell calcined calcium obtained by baking at a heating temperature of about 700 to 1,150 ° C. is poured into the water of the aquarium, the water is heated, and the coarse shell Ca was eluted from the calcined calcium into the water and the water from which the Ca was eluted was boiled to form a vapor, which was then liquefied and recovered as distilled water, and then the Ca was eluted. A method of making ice using distilled water as a stock solution,
After roughly crushing the shell, the calcined shell shell calcined calcium obtained by baking at a heating temperature of about 700 to 1,150 ° C. is put into water in the water tank, and the water is heated at a temperature below the boiling point. Leaching Ca into the water from the coarsely crushed shell shell calcined calcium, and then ice making the water from which the Ca was eluted as a stock solution,
By adopting any of the above, the above-mentioned problems were solved.

According to the invention of claims 1 to 6 of the present invention, in the dolomite rock baking process as a material of the production method of the present invention, the free water is evaporated and the water content of crystal water alone is about 1 wt% or less. The Ca and Mg contained in the dolomite rock are compounded, and the binding force of the Ca and Mg is strengthened and activated. As a result, the oxidizing power is increased, the oxidizing power, and the Ca and Mg. The action of being able to prevent the generation of odors such as ammonia and hydrogen sulfide, the generation and growth of general live bacteria such as Escherichia coli and staphylococci, and the prevention of mold by electromagnetic waves from Since the ice baked dolomite powder or the coarsely baked dolomite rock is poured into water and the ice is made using the water eluted from the Ca and Mg as a stock solution, the oxidizing power of Ca and Mg in the ice is used. And Den The action of waves prevents the generation of odors such as ammonia and hydrogen sulfide in fish, vegetables, meat, and other foods, as well as the generation and growth of general live bacteria such as Escherichia coli and staphylococci. It is possible to achieve an excellent effect of preventing and further preventing the generation of mold.

According to the invention of claims 7 to 12 of the present invention, Ca contained in the calcined calcium shell obtained by calcining the shell as a raw material of the production method of the present invention at a high temperature is activated, and as a result, the oxidizing power is increased. And the generation of odors such as ammonia and hydrogen sulfide is prevented by the oxidizing power and electromagnetic waves from the Ca, and the generation and proliferation of general live bacteria such as Escherichia coli and staphylococci are further inhibited. Since the shell-calcined calcium powder or the crushed shell-calcined calcium powder having the action of being able to prevent the generation of lime is used in the water, and ice is made using the water eluted from the Ca as a stock solution. Oxidizing power of Ca in the inside and the action of electromagnetic waves prevent the generation of odors such as ammonia and hydrogen sulfide in seafood, vegetables, meat, and other foods. Prevents generation and growth of live bacteria, it is possible to further exhibits an excellent effect that it is possible to prevent the occurrence of mold.

Example 1 of the production method of the present invention has a deodorizing property suitable for use as a freshness-preserving material for vegetables, meat, or other foods in addition to seafood using dolomite rock, which is an absolutely safe material for the human body. -A method for producing ice having antibacterial and antifungal properties.

In general, dolomite rock is a general term for dolomite (white dolomite) <CaMg (CO ₃ ) ₂ >, ankerite <CaFe (CO ₃ ) ₂ >, and kutnahorite <CaMn (CO ₃ ) ₂ >. Any of the above rocks contains Ca, Mg, Fe, and Mn as main components and has characteristics based on these main components. And generally speaking, dolomite rocks refer to dolomite, but other ankerites and kutnahora stones have almost the same chemical characteristics. The abbreviation "dolomite rock" will be described below.

The dolomite rock is used in various applications, for example, fertilizers, painted wall materials, bricks, etc., by making it into powder. A dolomite rock calcination process generally used as a food additive approved by the Ministry of Health, Labor and Welfare was obtained by crushing dolomite rock, calcining at a heating temperature of 700 to 950 ° C., and then calcining the dolomite rock. The crushed dolomite is sprayed with high-pressure water to pulverize and pulverize, and the pulverized dolomite powder is sieved to obtain a dolomite powder having a predetermined particle size.

That is, the conventional pulverization process of dolomite rock is characterized by performing a water granulation treatment. In general, the amount of water contained in minerals is about 7% by weight, and this water is composed of free water and crystal water. And most of free water evaporates at the time of baking of the said dolomite rock, and the water content in the dolomite rock after the said baking becomes 1 weight% or less.

In the commonly used calcite pulverization process of dolomite rock, when the dolomite rock is fired at a heating temperature of 700 to 800 ° C., MgCO ₃ min decomposes to release carbon dioxide (CO ₂ ), mainly calcium carbonate ( When it becomes a calcined product of CaCO ₃ ) and magnesium oxide (MgO) and further calcined at a calcining temperature of 900 to 950 ° C., calcium carbonate (CaCO ₃ ) decomposes and releases carbon dioxide (CO ₂ ), mainly calcium oxide ( It has the characteristic of being a fired product of CaO) and magnesium oxide (MgO).

In the production method of the present invention, after roughly pulverizing dolomite rock, it is fired at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the water content of only crystal water is about 1% by weight or less. Use fired dolomite rock. That is, in the production method of the present invention, the calcined dolomite rock is crushed by a crusher after calcining at the high temperature without performing the water granulation treatment as conventionally used in the calcining powdering process, Thereafter, the crushed calcined dolomite powder is sieved and a calcined dolomite powder having a predetermined particle size is selected and used.

When the coarsely crushed dolomite rock is baked and then crushed by the water granulation treatment as in the conventional case, the moisture content before the water granulation treatment is increased to 1% by weight or more. The action and effect of rocks are reduced, and activation cannot be achieved.

In the calcination step, the calcined dolomite powder can be activated by evaporating free water to obtain a calcined dolomite powder having a water content of only crystal water of about 1% by weight or less.

In the production method of the present invention, the calcined dolomite powder having a moisture content of about 1% by weight or less is not particularly limited, but is preferably pulverized to a powder of 500 μm or less suitable for use in the production method of the present invention. use. As described above, the calcined dolomite powder used in the production method of the present invention retains the chemical characteristics of CaO and MgO. And the measurement result of the chemical characteristic of the baked dolomite powder grind | pulverized to the said 500 micrometers or less is shown in Table 1.

From the measurement results of Table 1, the calcined dolomite powder obtained by calcining at 750 to 1,130 ° C. has a deodorization rate of 97.0% for the acid system, 98.0% for the alkaline system, and a cocci and bacilli. Both systems were 98.0% and proved to have extremely high deodorizing and antibacterial properties. Further, the fired dolomite powder has a mold resistance of 3 which is the highest among the evaluation values according to JIS Z2911, and it was proved that the fired dolomite powder also has mold resistance. The deodorization rate was measured by a gas detection method, and the antibacterial rate was measured by a halo test.

The deodorizing and antibacterial mechanism of the calcined dolomite powder is that the water contained in the calcined dolomite powder is about 1% by weight or less by evaporating free water in the calcining step. Is combined and the Ca and Mg binding force is strengthened and activated. As a result, the oxidizing power is increased, and the oxidizing power and electromagnetic waves from the Ca and Mg increase the deodorization and antibacterial properties. In addition to maintaining its properties, it also has high antifungal properties.

That is, the deodorizing mechanism for ammonia, hydrogen sulfide, and the like is not a general action such as physical adsorption or chemical adsorption, but a decomposition action of complexed Ca and Mg oxidizing power and electromagnetic waves. Therefore, since it does not become a saturated state, it has a deodorizing power semipermanently and does not have toxicity.

In addition, the antibacterial mechanism for general live bacteria such as Escherichia coli and staphylococci is that the skin (wall) of the general live bacteria such as Escherichia coli and staphylococci is an anion, and therefore neutral range (pH 7.0 to 7). 5) can only inhabit, but cations are generated by the oxidative power and electromagnetic waves of the complexed Ca and Mg, so that the cells (walls) that are anions are destroyed by the cations. At the same time, the bacterial protein denatures and becomes difficult to breathe and die. Furthermore, the cation prevents the growth of mold and can also function as a mold.

In the production method of the present invention, the dolomite powder obtained by firing having the above-mentioned properties is not particularly limited to increase the contact area with water, but is preferably 500 μm or less, particularly preferably 50 to The dolomite powder pulverized to a powder of about 300 μm and then pulverized to a size of 50 to 300 μm is put into water in a water tank. The amount of the calcined dolomite powder to be added is not particularly limited, but it is preferably 10 to 70% by weight, particularly preferably 20 to 50% by weight with respect to 100% by weight of water. .

Ca and Mg minerals are eluted from the calcined dolomite powder introduced into the water. In the production method of the present invention, ice is made using the eluate from which Ca and Mg are eluted in water as a stock solution.

As a result of the test, when 35% by weight of 50 to 300 μm calcined dolomite powder is added to 100% by weight of the water, the water temperature is about 3 to 5 minutes and 0. It was confirmed that 2 to 0.4 mg of Ca and Mg were eluted, and the pH was from 8.3 to 11.5 weak alkaline to strong alkaline. Table 2 shows the measurement results of the chemical characteristics of the stock solution (pH 9.0).

From the measurement results in Table 2, the stock solution has a deodorization rate of 99.3% for acid, 99.5% for alkali, 99.5% for cocci, 99.4% for bacilli, and 99.4% for bacilli. It was proved to have a very high deodorization rate and antibacterial rate. Furthermore, it was proved that the antifungal resistance was 3, which was the highest value. The reason why the deodorizing rate and the antibacterial rate of the stock solution are higher than that of the dolomite powder is that Ca and Mg are dissolved in water to form an aqueous solution. The deodorization rate was measured by a gas detection method, and the antibacterial rate was measured by a halo test.

Rather than putting calcined dolomite powder into water and eluting Ca and Mg at room temperature, the water is heated and water containing the eluted Ca and Mg is boiled to form steam, which is then liquefied. The product recovered as distilled water can also be used as a stock solution for the production method of the present invention. Further, as described above, Ca and Mg may be eluted by simply heating the water at a temperature lower than the boiling point without boiling. When boiling or heating is performed, only the elution rate of Ca and Mg is increased as compared with the case of the normal temperature, and the elution amount and pH of Ca and Mg into water are not changed.

And the stock solution which has the said characteristic is made into ice using a general purpose ice making machine. In making the stock solution, ice is made using a stock solution whose pH is adjusted according to the type of vegetables, meat, or other foods in addition to the fish and shellfish to be kept fresh. Although it is not necessary to limit in particular, it is generally recommended to use a weakly alkaline stock solution having a pH of about 8.5 to 9.0. The pH can be adjusted by using distilled water or sodium ascorbate.

Table 3 shows the results of a freshness maintenance test using ice produced according to Example 1 of the production method of the present invention (hereinafter referred to as “the present invention ice”) and general-purpose ice. The test conditions for fish and shellfish are placed directly on the seafood for comparison, and for vegetables and meat, placed on vegetables and meat wrapped in polyethylene sheets. And compared. The pH of the ice of the present invention used for the test was 8.5.

Table 4 shows the results of tests for maintaining freshness in the summer of June, July, and August with the subject ice and general-purpose ice limited. The test conditions and pH are the same as in Table 3.

That is, it was proved that the ice of the present invention can maintain the freshness for about 3 to 5 times longer than general-purpose ice. In addition, even with visual observation, when the ice of the present invention was used, no color change was observed in the food during the period.

The mechanism of deodorizing / antibacterial and antifungal by the ice of the present invention can be achieved by placing the ice of the present invention on, for example, seafood or immersing the seafood in water in a container, and the ice of the present invention in the water. When deicing the ice of the present invention, ammonia and hydrogen sulfide are decomposed and deodorized by the oxidizing power and electromagnetic waves of the complexed Ca and Mg in the ice of the present invention, and E. coli, grape-like General bacteria such as cocci are also killed by the oxidizing power and are antibacterial, and further, the growth of mold is blocked by the oxidizing power, and the freshness of fish and shellfish can be maintained.

Even if vegetables and meat are packaged with a sheet of polyethylene or the like, and the ice of the present invention is placed on the packaged sheet or entirely covered with the ice, the deodorization is performed by the same mechanism as the fish and shellfish. In addition to antibacterial activity, it can prevent mold and preserve the freshness of vegetables and meat.

Example 2 of the manufacturing method of the present invention uses dolomite rock, which is an absolutely safe material for the human body, as in Example 1. After Example 1 coarsely pulverized dolomite rock, it was baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, so that the hydrated dolomite containing only crystal water was about 1% by weight or less. Although the thing which crushed the rock into the dolomite powder with the crusher is used, Example 2 uses the crushing calcination dolomite rock which is crushing as it is, without crushing the said calcination dolomite rock with a crushing machine. .

That is, in Example 2 of the production method of the present invention, after roughly pulverizing dolomite rock, it is fired at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the water content of only crystallization water is reduced. Fired dolomite rocks with a weight of 1% by weight or less are put into the water in the aquarium. The amount of the calcined dolomite rock to be added is not particularly limited as in Example 1, but is preferably 10 to 70% by weight, particularly preferably 20 to 50% by weight with respect to 100% by weight of water. It is recommended that

Since Example 2 uses the coarsely pulverized dolomite rock, the surface area is smaller than that of the baked dolomite powder of Example 1, so that it takes time to elute Ca and Mg. Since the operation and effect of 2 are the same as those of the first embodiment, description thereof is omitted.

Example 3 of the production method of the present invention is a deodorization suitable for use as a freshness-keeping material for vegetables, meat, or other foods in addition to seafood using shell-calcined calcium, which is an absolutely safe material for the human body. Is a method for producing ice having antibacterial, antibacterial and antifungal properties.

The shell-calcined calcium used in the production method of the present invention is obtained by crushing shells such as sea shells, scallops, etc., firing at a high temperature of about 700 to 1,150 ° C., and firing the shell. Calcium is crushed by a crusher, and then the crushed shell calcined calcium powder is sieved, and the shell calcined calcium powder having a predetermined particle size is used.

Shell-calcined calcium powder is approved as a food additive by the Ministry of Health, Labor and Welfare, and many products are commercially available. At present, the calcined calcium shellfish is dissolved in water, and vegetables and fruits are put in it, soaked for 3 to 5 minutes for washing and sterilization, or a 2% solution of the calcined seashell calcium is added to fish or meat. It is used after sterilizing by spraying.

In Example 3 of the production method of the present invention, the calcined shell calcium powder already on the market need not be particularly limited, but is preferably pulverized to a powder of 500 μm or less suitable for use in the production method of the present invention. And use it. Table 5 shows the measurement results of the chemical properties of the calcined shell calcium powder pulverized to 500 μm or less.

From the measurement results of Table 5, the calcined shell calcium powder obtained by firing at 700 to 1,150 ° C. has a deodorization rate of 96.0% for acid type, 97.0% for alkaline type, and antibacterial rate for cocci and bacilli. Both systems were 97.0% and proved to have extremely high deodorizing and antibacterial properties. Further, the fired dolomite powder has a mold resistance of 3 which is the highest among the evaluation values according to JIS Z2911, and it was proved that the fired dolomite powder also has mold resistance. The deodorization rate was measured by a gas detection method, and the antibacterial rate was measured by a halo test.

The deodorizing and antibacterial mechanism of the shell-calcined calcium powder is that the Ca contained in the shell-calcined calcium powder is activated in the shell-sintering process, and as a result, the oxidizing power is increased, the oxidizing power, and the Ca In addition to maintaining high deodorizing properties and antibacterial properties, they also have high antifungal properties.

That is, the deodorizing mechanism for ammonia, hydrogen sulfide, and the like is not a general action such as physical adsorption or chemical adsorption but a decomposition action by Ca oxidizing power and electromagnetic waves. Therefore, since it does not become a saturated state, it has a deodorizing power semipermanently and does not have toxicity.

In addition, the antibacterial mechanism for general live bacteria such as Escherichia coli and staphylococci is that the skin (wall) of the general live bacteria such as Escherichia coli and staphylococci is an anion, and therefore neutral range (pH 7.0 to 7). 5) can only inhabit, but cations are generated by the oxidizing power of Ca and electromagnetic waves, so that the cells (walls) which are anions are destroyed by the cations and at the same time The body protein denatures and becomes difficult to breathe and die. Furthermore, the cation prevents the growth of mold and can also function as a mold.

In Example 3 of the production method of the present invention, it is not necessary to specifically limit the calcined shell calcium powder having the above characteristics so as to increase the contact area with water, but it is preferably 500 μm or less, particularly preferably 50 to The shell calcined calcium powder pulverized to a powder of about 300 μm and pulverized to the above 50 to 300 μm is put into water in a water tank. The amount of the calcined shell calcium powder to be added is not particularly limited, but it is preferably 10 to 70% by weight, particularly preferably 20 to 50% by weight with respect to 100% by weight of water. Is done.

Ca minerals are eluted from the shell-calcined calcium powder put into the water. In the production method of the present invention, ice is made using the eluate from which Ca is eluted in water as a stock solution.

As a result of the test, when 35% by weight of 50-300 μm shell calcined calcium powder is added to 100% by weight of the water, the water temperature is about 3 to 5 minutes at a room temperature (25 ° C.), and 0.1% in 1 l. It was confirmed that 3 to 0.5 mg of Ca was eluted, and the pH thereof was from 8.5 to 11.0 weak alkaline to strong alkaline. Table 6 shows the measurement results of the chemical properties of the stock solution (pH 9.0).

From the measurement results of Table 6, the stock solution has a deodorization rate of 98.2% for acid, 98.4% for alkali, 98.4% for cocci, 98.3% for bacilli, It was proved to have a very high deodorization rate and antibacterial rate. Furthermore, it was proved that the antifungal resistance was 3, which was the highest value. The reason why the deodorization rate and antibacterial rate of the stock solution are higher than that of the shell-calcined calcium powder is that Ca is dissolved in water to form an aqueous solution. The deodorization rate was measured by a gas detection method, and the antibacterial rate was measured by a halo test.

Rather than throwing shell calcined calcium powder into water to elute Ca at room temperature, the water is heated, water containing the eluted Ca is boiled to form steam, and then liquefied and distilled water The product recovered as can be used as a stock solution for the production method of the present invention. Furthermore, as described above, Ca may be eluted by simply heating the water at a temperature lower than the boiling point without boiling. When boiling or heating, the dissolution rate of Ca into water and the pH are not changed, only the dissolution rate of Ca is increased compared to the case of the normal temperature.

And the stock solution which has the said characteristic is made into ice using a general purpose ice making machine similarly to the said Example 1. FIG. In making the stock solution, ice is made using a stock solution whose pH is adjusted according to the type of vegetables, meat, or other foods in addition to the fish and shellfish to be kept fresh. Although it is not necessary to limit in particular, it is generally recommended to use a weakly alkaline stock solution having a pH of about 8.5 to 9.0. The pH can be adjusted by using distilled water or sodium ascorbate.

Table 7 shows the results of a freshness retention test using ice produced according to Example 3 of the production method of the present invention (hereinafter referred to as “the present invention ice”) and general-purpose ice. The test conditions for fish and shellfish are placed directly on the seafood for comparison, and for vegetables and meat, placed on vegetables and meat wrapped in polyethylene sheets. And compared. The pH of the ice of the present invention used for the test was 8.5.

Table 8 shows the results of a freshness maintenance test conducted in the summer of June, July, and August with the object of the present invention and general-purpose ice limited. The test conditions and pH are the same as in Table 7.

That is, it was proved that the ice of the present invention can maintain the freshness for about 2 to 4 times longer than general-purpose ice. In addition, even with visual observation, when the ice of the present invention was used, no color change was observed in the food during the period.

The mechanism of deodorizing / antibacterial and antifungal by the ice of the present invention can be achieved by placing the ice of the present invention on, for example, seafood or immersing the seafood in water in a container, and the ice of the present invention in the water. When the ice of the present invention is thawed, ammonia and hydrogen sulfide are decomposed and deodorized by Ca oxidizing power and electromagnetic waves in the ice of the present invention, and general live bacteria such as E. coli and staphylococci Is killed by the oxidizing power to be antibacterial, and further, the growth of mold is prevented by the oxidizing power, and the freshness of fish and shellfish can be maintained.

Even if vegetables and meat are packaged with a sheet of polyethylene or the like, and the ice of the present invention is placed on the packaged sheet or entirely covered with the ice, the deodorization is performed by the same mechanism as the fish and shellfish. In addition to antibacterial activity, it can prevent mold and preserve the freshness of vegetables and meat.

In the fourth embodiment of the manufacturing method of the present invention, similarly to the third embodiment, the shell calcined calcium, which is an absolutely safe material for the human body, is used. Although Example 3 crushes the shell, the shell-calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is crushed into shell-fired calcium powder by a crusher. Example 4 uses the coarsely crushed shell calcined calcium that has been roughly crushed without crushing the shell calcined calcium with a crusher.

That is, in Example 2 of the production method of the present invention, after roughly smashing the shell, the crushed shell shell calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is put into the water in the aquarium. . The amount of calcined shell shell calcined calcium to be added is not particularly limited as in Example 3, but is preferably 10 to 70% by weight, particularly preferably 20 to 50% with respect to 100% by weight of water. It is recommended to use% by weight.

And since Example 4 uses the said coarsely crushed shell shell calcination calcium, since the surface area is small compared with the calcination calcium powder of Example 3, except that the elution of Ca takes time, Example 4 Since the operation and effect are the same as those of the third embodiment, description thereof is omitted.

Claims (12)

After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water and crush the baked dolomite rock containing only 1% by weight of water of crystallization water. The dolomite powder is crushed by a machine, and the dolomite powder is put into water in a water bath, and Ca and Mg are eluted from the dolomite powder into the water at room temperature, and then the water from which the Ca and Mg are eluted A method for producing ice having deodorizing, antibacterial and antifungal properties, characterized in that ice is made using as a stock solution. After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water and crush the baked dolomite rock containing only 1% by weight of water of crystallization water. The dolomite powder is crushed by a machine, the dolomite powder is poured into water in a water tank, the water is heated, and Ca and Mg are eluted from the dolomite powder into the water, and the Ca and Mg are eluted. The water is boiled and made into steam, and this is liquefied and recovered as distilled water. After that, the distilled water eluted with Ca and Mg is used as a stock solution to produce ice. A method for producing ice having antibacterial and antifungal properties. After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water and crush the baked dolomite rock containing only 1% by weight of water of crystallization water. The dolomite powder is crushed by a machine, and the dolomite powder is poured into water in a water tank, the water is heated at a temperature below the boiling point, and Ca and Mg are eluted from the dolomite powder into the water. A method for producing ice having deodorizing properties, antibacterial properties and antifungal properties, characterized in that ice is made using water eluted from Ca and Mg as a stock solution. After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the dolomite rock containing only 1% by weight or less of water of crystallization water is used as a water tank. Deodorizing and antibacterial, characterized in that Ca and Mg are eluted from the dolomite powder into the water at room temperature, and then the water from which the Ca and Mg are eluted is used as a stock solution. And a method for producing mold-proof ice. After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the dolomite rock containing only 1% by weight or less of water of crystallization water is used as a water tank. The water is heated, the Ca and Mg are eluted from the dolomite powder into the water, and the water from which the Ca and Mg are eluted is boiled to form a vapor, which is then liquefied. A method for producing ice having deodorizing / antibacterial and antifungal properties, characterized in that it is recovered as distilled water and then made into ice using distilled water from which Ca and Mg have been eluted. After roughly pulverizing dolomite rock, it is baked at a high temperature of about 750 to 1,150 ° C. to evaporate free water, and the dolomite rock containing only 1% by weight or less of water of crystallization water is used as a water tank. And the water is heated at a temperature equal to or lower than the boiling point to elute Ca and Mg from the dolomite powder into the water, and then make ice using the water from which the Ca and Mg are eluted as a stock solution. A method for producing ice having deodorizing, antibacterial and antifungal properties. After roughly crushing the shell, the shell calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is crushed into shell calcined calcium powder by a crusher, and the shell calcined calcium powder is Deodorizing, antibacterial, and anti-bacterial, characterized in that Ca is eluted into the water from the calcined calcium powder of shellfish at room temperature, and then the water from which the Ca has been eluted is made into a stock solution. A method for producing mold ice. After roughly crushing the shell, the shell calcined calcium obtained by firing at a heating temperature of about 700 to 1,150 ° C. is crushed into shell calcined calcium powder by a crusher, and the shell calcined calcium powder is used in a water tank. The water is heated to elute Ca into the water from the calcined calcium powder of shells, and the water from which Ca is eluted is boiled to form steam, which is then liquefied. A method for producing ice having deodorizing / antibacterial and antifungal properties, which is recovered as distilled water and then made into ice using distilled water from which Ca is eluted as a stock solution. After roughly crushing the shell, the shell calcined calcium obtained by firing at a high temperature of about 700 to 1,150 ° C. is crushed into shell calcined calcium powder by a crusher, and the shell calcined calcium powder is And then heating the water at a temperature equal to or lower than the boiling point to elute Ca from the shell calcined calcium powder into the water, and then ice-making using the water from which the Ca was eluted as a stock solution. A method for producing ice having deodorizing, antibacterial and antifungal properties. After roughly crushing the shell, the calcined shell calcined calcium obtained by baking at a high temperature of about 700 to 1,150 ° C. is poured into the water of the aquarium, and Ca is obtained from the calcined shell calcined calcium at room temperature. A method for producing ice having deodorizing / antibacterial and antifungal properties, wherein the ice is eluted in the water and then the water from which the Ca is eluted is used as a stock solution. After roughly crushing the shell, the calcined shell calcined calcium obtained by baking at a heating temperature of about 700 to 1,150 ° C. is poured into the water of the aquarium, the water is heated, and the coarse shell Ca was eluted from the calcined calcium into the water and the water from which the Ca was eluted was boiled to form a vapor, which was then liquefied and recovered as distilled water, and then the Ca was eluted. A method for producing ice having deodorizing, antibacterial and antifungal properties, wherein ice is made using distilled water as a stock solution. After roughly crushing the shell, the calcined shell shell calcined calcium obtained by baking at a heating temperature of about 700 to 1,150 ° C. is put into water in the water tank, and the water is heated at a temperature below the boiling point. The ice of deodorizing, antibacterial and antifungal properties is characterized in that Ca is eluted from the calcined shell shell calcined calcium into the water, and then ice is made using the water from which the Ca is eluted as a stock solution. Production method.