JP2012057919A - Salt-containing ice forming apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a salt-containing ice forming apparatus which can easily and quickly form salt-containing ice having the best salt concentration corresponding to the kind of fish.SOLUTION: A salt-containing ice forming apparatus used for freezing the kind of fish includes a salt-concentration selection means 12 for selecting a salt concentration of raw water corresponding to the kind of fish, a salt-concentration adjustment means 14 for adjusting the salt content of raw water to become the selected salt concentration, a water storage means 15 for storing a part of the adjusted salt-containing water 3, an ice forming means 17 for quickly freezing the rest 4 of the salt-containing water so that its salt concentration will become uniform, an ice storage means 18 for storing the quickly frozen salt-containing ice, and supply means 21, 22 for supplying salt-containing water 6 stored in the water storage means and salt-containing ice 7 stored in the ice storage means respectively, wherein salt-containing ice 8 is formed by intermingling the salt-containing water 6 and salt-containing ice 7 which are both supplied by the supplying means.

Description

  The present invention relates to an apparatus for producing salt-containing water ice for producing salt-containing water ice for immersion storage, which comprises salt-containing water and salt-containing ice, which are used when storing seafood.

  Conventionally, a storage method called ice storage is used for storage and transportation of seafood (including post-mortem seafood). For example, in the water ice type crushed ice cooling method, cold seawater in which crushed ice made of fresh water ice at 0 ° C. is added to seawater previously cooled to 0 to −2 ° C. is prepared, and seafood immediately after catching is immersed in the cold seawater. In this method, the freshness of the seafood is maintained by cooling the seafood to around 0 ° C. using the latent heat when the ice melts and the sensible heat of the cold seawater. That is, there is an advantage that the cooling effect can be enhanced because the latent heat of ice is mainly used for cooling the seafood, and that the seafood is immersed in cold seawater, so that heat transfer is enhanced and drying is prevented.

  As a method of further developing this ice storage, a method of storing seafood in a chilled temperature range has been proposed and put into practical use. Here, the chilled temperature zone refers to a temperature zone that is close to the freezing point of the object to be cooled but has no precipitation of ice crystals. In general, the decrease in freshness of fish and shellfish becomes smaller as the temperature is lower. However, when frozen, the quality deteriorates upon thawing, so the chilled temperature zone is said to be the most suitable temperature for maintaining freshness.

  It is well known that fish and shellfish stiffen after a while, and after stiffening lasts for about 1 to 3 days, it begins to soften and rot. The changes that lead to rot after complete stiffness after the death of seafood are due to the period of time that shows the good life from the start of stiffening to the start of softening after complete stiffening, and from the softened state after the start of softening It can be divided into periods that show poor life, and the period of good life is mainly mediated by the action of muscular enzymes that play an important role in the activities of the body. It is thought that the growth of bacteria attached to the fish and the enzyme of the bacteria accelerate the decomposition of the fish body.

  Therefore, if the post-mortem stiffening start time is delayed, the period of good life becomes longer, which contributes to maintaining freshness. The conditions for determining the post-mortem stiffness start time are physiological conditions, lethal conditions, and post-mortem storage conditions. If these are appropriate, post-mortem stiffness can be delayed. In particular, rapid cooling and temperature conditions immediately after catching are required for maintaining freshness, and homogeneous ice storage in a chilled temperature zone of 0 ° C or less according to fish species characteristics prevents a decline in freshness from catching to distribution. It is considered an optimal means. By freezing fish and shellfish in the chilled temperature zone in this way, it becomes possible to suppress oxidation, enzyme action, and microbial growth, which are the main causes of the decrease in freshness.

  A method of freezing fresh food in such a chilled temperature zone is disclosed in Patent Document 1 (Japanese Patent No. 3681107). This is done by using salt-containing ice that is rapidly frozen from salt-containing water with a salt concentration of 0.5 to 2.5%, which is prepared by adjusting the salt content so that the freezing point is set before the ice temperature of fresh food. This is a method of freezing stored foods without freezing them.

Japanese Patent No. 3681107

  The method disclosed in Patent Document 1 described above uses salt-containing water whose salt content is adjusted so that the freezing point is set before the ice temperature of fresh food, that is, the salt-containing water pays attention to the freezing temperature. The salt content was adjusted. As described above, the freshness of seafood is maintained for a longer time as the temperature is lower, so it is most effective from the viewpoint of maintaining freshness to cool the seafood to the lowest temperature at which the seafood does not freeze. it is conceivable that.

  However, the general commercial value of seafood is not determined only by freshness, but includes appearance, smell, elasticity, texture, taste, and the like. In addition to freshness, those containing these evaluation elements (looks, etc.) are the quality, and there is a need for a technique for storing seafood while maintaining a high quality state. Although the method disclosed in Patent Document 1 is effective in maintaining freshness, it is difficult to say that quality can be maintained.

The influence of osmotic pressure can be considered as a factor that degrades quality. In general, the salinity of the body fluid of live seafood is about 0.8 to 1.0% by weight, although it varies depending on the type of seafood. On the other hand, the salinity of seawater is 3.4% by weight. For example, in seawater fish, there is a difference in the salinity between body fluid and seawater. The salinity in the body is kept constant. However, a dead fish loses this function, and when immersed in a hypertonic solution such as seawater, the salinity of the body fluid increases, resulting in a salty fish or white turbidity of the eyes, resulting in a reduction in quality. On the other hand, when immersed in a hypotonic solution such as fresh water, the body absorbs water and swells, resulting in a reduction in quality.
Furthermore, when dead seafood is immersed in a hypertonic solution, the concentration of the cell fluid increases due to the deprivation of the water in the cells of the seafood, thereby increasing the rate of reaction toward corrosion in the cells, Even if the fish body temperature can be kept at a slightly low state, the freshness is lowered and the commercial value is lowered.

As described above, even if the fish and shellfish are stored at an appropriate cooling temperature, if the salt-containing water ice cannot be maintained at an appropriate salt concentration, there has been a problem that the quality is likely to deteriorate due to the influence of osmotic pressure.
In addition, since the salinity of seafood varies depending on the fish species, there are seafood that can be optimally stored in salt-containing water ice with a uniform salinity, and seafood that is prone to deterioration in quality.
Furthermore, in order to maintain the quality of seafood, quick ice storage is required after catching, but there are many types of seafood caught at fishing ports, etc. The production of salt-containing water ice took time, and there was a risk of promoting a decline in the quality of seafood.
Therefore, in view of the problems of the prior art, the present invention provides an apparatus for producing salt-containing water ice that can easily and quickly produce salt-containing water ice having the most appropriate salt concentration according to the type of seafood. For the purpose.

  In order to solve the above-described problems, a salt-containing water ice production apparatus according to the present invention is a salt-containing water ice production apparatus for immersion storage that is used when storing seafood. The salinity concentration selecting means for selecting the salinity concentration of the raw water according to the above, the salinity concentration adjusting means for adjusting the salinity of the raw water so as to be the salinity concentration selected by the salinity concentration selecting means, and the salt concentration adjusting means A water storage means for storing a part of the salt-containing water that has been obtained, an ice making means for rapidly freezing the other salt-containing water so that the salinity concentration is uniform, and a salt content rapidly frozen by the ice making means Ice storage means for storing ice, supply means for supplying salt-containing water stored in the water storage means, and supply of salt-containing ice stored in the ice storage means, respectively, and supplied by the supply means Said salinity By mixing the salt-containing ice and Arimizu, characterized in that the production of salt-containing water ice.

According to the present invention, since the salinity concentration selecting means for selecting the salinity concentration of raw water according to the type of seafood is provided, salt-containing water ice having an appropriate salinity concentration is produced for each type of seafood. Therefore, it is possible to prevent the quality of seafood from deteriorating due to osmotic pressure.
Specifically, the salinity concentration selection means is preferably configured to select the salinity concentration of the raw water so that the salinity concentration is the same as or close to the salinity concentration of the body fluid of the seafood when alive. As a result, the balance between the osmotic pressure of body fluids of seafood and the osmotic pressure of salt-containing water ice is increased, and the concentration of salinity in the body of seafood is increased, or moisture enters the body of seafood and expands. Can be prevented. Note that other components of salinity are also involved in the osmotic pressure of body fluids of fish and shellfish, but other components have an extremely small influence compared to the influence of salinity and are not considered here. Here, the approximate salinity concentration is a salinity concentration within ± 0.5% by weight, more preferably within ± 0.1% by weight of the body fluid of seafood. This is because if it is experimentally within the above range, the influence of the osmotic pressure of the seafood can be kept to the extent that the quality can be maintained.

Further, a configuration for producing a salt-containing water ice by mixing a part of the salt-containing water of the salt-containing water adjusted by the salt concentration adjusting means and the salt-containing ice made using the other salt-containing water. Therefore, the salt-containing water and the salt-containing ice can have the same salinity concentration, and even if the salt-containing ice melts during ice storage, the salinity concentration does not change and can be kept constant. In addition, since the salt-containing ice is generated by rapid freezing so that the salt concentration becomes uniform by the ice making means, the salt concentration can be more reliably kept constant.
Furthermore, according to the present invention, since the optimal salt-containing water ice according to the type of seafood can be automatically manufactured, ice storage work of a large variety of seafood caught at fishing ports etc. This can be done quickly.

Further, the supplying means is configured to supply the salt-containing water and the salt-containing ice in an amount in which the ice filling rate (IPF) of the salt-containing water ice is in the range of 20 or more and 50 or less, It is preferable to produce slurry-like salt-containing water ice using the salt-containing water supplied from the supply means and the fine-grained salt-containing ice.
The above-mentioned “fine-grained” salt-containing ice includes granular ice, flaky ice, and crushed ice.

  As described above, by providing the supply means for supplying the salt-containing water and the salt-containing ice so that the IPF of the salt-containing water ice is within the range of 20 or more and 50 or less, the proper flow of the salt-containing water ice is achieved. It is possible to ensure the quality, to prevent the trouble that the surface of the seafood is damaged or bent by the salt-containing ice, and to keep the quality high. In addition to this, it is possible to further prevent the impact on the body surface of fish and shellfish by producing slurry-like salt-containing water ice using fine-grained salt-containing ice.

  Further, the water storage means preferably has a cooling means for cooling the part of the salt-containing water stored at a freezing temperature or higher, whereby the salt-containing water and the salt-containing ice are mixed. In this case, the melting of the salt-containing ice can be prevented to a minimum, and the cooling time can be extended.

Moreover, it is preferable that the said salt concentration selection means consists of a some selection part corresponding to the kind of said seafood, and the different salt concentration is set for every said selection part.
In this way, the salinity concentration selecting means is configured to include a plurality of selection units in which the salinity concentration is set in advance according to the type of seafood, so that the worker selects the type of seafood to be frozen. Therefore, it is possible to produce the optimum salt-containing water ice corresponding to fish and shellfish without knowing the proper salt concentration.

  Furthermore, it is preferable that the selection unit is displayed with a picture, a character, or a symbol representing the type of the seafood caught for each fishing port, so that the selection unit corresponding to the type of seafood can be operated. It is possible to select the staff easily and improve the work efficiency, and even when multiple fish and shellfish are caught, it is possible to prevent erroneous operation and to produce the appropriate salt-containing water ice corresponding to the fish and shellfish. .

As described above, according to the present invention, since it has a salinity concentration selection means for selecting the salinity concentration of raw water according to the type of seafood, the salinity content of an appropriate salinity concentration is provided for each type of seafood. Water ice can be produced, it is possible to prevent the quality of fish and shellfish from being deteriorated due to osmotic pressure, and maintain the quality of fish and shellfish for a long time.
In addition, since salt-containing water and salt-containing ice having the same salt concentration are generated, and the salt-containing ice is formed to have a uniform salt concentration by rapid freezing, the salt concentration is maintained even if the salt-containing ice melts during ice storage. Can maintain a constant concentration without fluctuation, contributing to maintaining the quality of seafood.
Furthermore, according to the present invention, since the optimal salt-containing water ice according to the type of seafood can be automatically manufactured, ice storage work of a large variety of seafood caught at fishing ports etc. It can be done quickly.

It is a whole block diagram which shows the salt containing water ice manufacturing apparatus which concerns on embodiment of this invention. It is a figure which shows an example of a salt concentration selection means. It is a table | surface which shows the freezing temperature for every fish species of seafood. It is a graph which shows the relationship between the salt concentration of seawater, and freezing temperature (freezing point). It is a figure for demonstrating the method of a quality maintenance evaluation test. It is a graph which shows the temperature history during immersion storage. It is a graph which shows transition of K value. It is the photograph which image | photographed the state of the fish of each test area, (a) is a photograph at the time of landing (after 6 hours), (b) is a photograph after 36 hours, (c) is a photograph after 60 hours. . It is the photograph which image | photographed the state of the fish 60 hours after the time of fishing, (a) is the photograph which expanded the fish body head of the test area A and the test area B, (b) is the fish body of the test area C and the test area D (C) is a photograph of the fish body in the test section B taken from different angles.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the components described in this embodiment are not intended to limit the scope of the present invention unless otherwise specified, but are merely illustrative examples. Not too much.
The apparatus for producing salt-containing water ice according to the embodiment of the present invention is used for ice storage that cools fish and shellfish (including post-mortem fish and shellfish) without freezing, and is used for immersion storage consisting of salt-containing water and salt-containing ice. This is an apparatus for producing salt-containing water ice.

FIG. 1 is an overall configuration diagram showing a salt-containing water ice production apparatus according to an embodiment of the present invention.
The salinity-containing water ice production apparatus according to this embodiment mainly includes a salinity concentration selection means 12, a salinity concentration adjuster 14, a salinity-containing water tank 15, an ice making machine 17, an ice storage 18, and a salinity-containing water supply. Supply means including a portion 21 and a salt-containing ice supply portion 22. Furthermore, a filtration / sterilization means 11, a salt-containing water cooler 16, and an ice breaker 19 may be provided as appropriate.
In addition, although the case where seawater ice is mainly manufactured using seawater 1 as raw | natural water is demonstrated here, it can also be set as the structure which does not use seawater 1. FIG.

  The filtration / sterilization means 11a, 11b are intended to ensure the safety of the sanitary aspect of the produced salt-containing water ice 8 and improve the ice making efficiency by filtering and sterilizing the seawater 1 and the industrial water 2 as raw water. is there. Specifically, it has a filtration part which filters seawater 1 or industrial water 2 with a filter, and a sterilization part which performs sterilization by chemicals such as chlorine, sterilization by ultraviolet irradiation, etc. on the filtered water. When the industrial water 2 is tap water, the filtration / sterilization means 11b is unnecessary.

  The salinity concentration selection means 12 selects the salinity concentration of raw water capable of producing appropriate salt-containing water ice according to the type of fish and shellfish to be frozen. Specifically, the salinity concentration of the raw water is preferably selected so that the salinity concentration is the same as or close to the salinity concentration of the body fluid of the seafood when alive. The salinity of fish and shellfish may be selected based on the measurement results obtained by measuring the salt concentration of fish and shellfish in advance using a salinity meter or the like. A salinity concentration corresponding to the type of the corresponding seafood may be selected from this database.

  As a result, the balance between the osmotic pressure of body fluids of seafood and the osmotic pressure of salt-containing water ice is increased, and the concentration of salinity in the body of seafood is increased, or moisture enters the body of seafood and expands. Can be prevented. Note that other components of salinity are also involved in the osmotic pressure of body fluids of fish and shellfish, but other components have an extremely small effect compared to salt, and are not considered here. Here, the approximate salinity concentration is a salinity concentration within ± 0.5% by weight, more preferably within ± 0.1% by weight of the body fluid of seafood. This is because if it is experimentally within the above range, the influence of the osmotic pressure of the seafood can be kept to the extent that the quality can be maintained.

Here, an example of the above-described salt concentration selection means 12 is shown in FIG. As shown in the figure, the salinity concentration selection means 12 has a plurality of selection buttons 13 corresponding to the type of seafood. In the plurality of selection buttons 13, the salinity of raw water corresponding to the type of seafood is preset, and by pressing the selection button 13 corresponding to the frozen seafood, the salinity corresponding to the seafood is selected. The concentration is selected.
In this way, the salinity concentration selecting means 12 includes a plurality of selection buttons 13 whose salinity concentrations are preset according to the type of seafood, so that the worker can select the type of seafood to be frozen. Only by selecting, it becomes possible to produce the optimal salt-containing water ice corresponding to seafood without knowing the appropriate salt concentration.

  Moreover, it is preferable that the selection button 13 is displayed with a picture, a character, or a symbol representing the type of seafood caught for each fishing port, so that the operator can select the selection button 13 corresponding to the type of seafood. Can be selected easily and the work efficiency can be improved, and even when a plurality of fish and shellfish are caught, it is possible to prevent erroneous operation and to produce salt-containing water ice suitable for fish and shellfish.

The salinity concentration adjuster 14 adjusts the salinity by mixing the seawater 1 and the industrial water 2 so that the salinity concentration selected by the salinity concentration selecting means 12 is obtained. When seawater 1 is not used as raw water, salt is adjusted so that the selected salinity concentration is obtained by adding salt to fresh water such as industrial water 2.
The salt-containing water tank 15 stores a part of the salt-containing water 3 that has been subjected to salt adjustment by the salt concentration adjuster 14. The salt-containing water tank 15 may be provided with a salt-containing water cooler 16 that cools the salt-containing water to be stored at a freezing temperature or higher so that the salt-containing water 6 and the salt-containing ice 7 are mixed with each other. It is possible to minimize melting of the contained ice 7 and lengthen the cooling time.

The ice making machine 17 quickly freezes the other salt-containing water 4 whose salinity has been adjusted by the salinity adjuster 14 to generate salt-containing ice having a uniform salinity. The salt-containing ice produced by the ice making machine 17 may be plate-shaped, flake-shaped or granular.
When producing plate-shaped ice, cool the salt-containing water with a cold brine cooled in a refrigerator through a highly heat-conducting ice-freezing plate, freeze it rapidly, and after complete freezing, pass the warm brine to freeze the salt-containing ice. By removing ice from the plate, plate-like ice having a uniform salinity can be obtained. Since the plate-shaped ice has high ice storage efficiency, it is suitable for the case where salt-containing ice is stored in the ice storage 18 as in the present embodiment and is appropriately supplied when production of salt-containing water ice is necessary.

When producing flaky ice, the salt-containing water sprayed on the heat transfer surface through the plate heat exchanger is rapidly cooled with cold brine cooled by a refrigerator, and the salt-containing water is instantaneously frozen, By scraping and collecting this, flaky ice with a uniform salt concentration can be obtained.
When generating granular ice, the salt-containing water is instantaneously frozen by canceling the supercooling of the supercooled salt-containing water, and scraped and recovered to obtain granular ice having a uniform salt concentration.
In any of the ice making methods described above, heat transfer to the salt-containing water through the heat transfer surface (including the ice plate) is performed by rapid cooling with a high-speed heat flow rate.

The ice storage 18 stores the salt-containing ice generated by the ice making machine 17.
The ice crusher 19 is provided when producing the plate-like salt-containing ice 5, and crushes the plate-like ice to produce fine-grained salt-containing ice. The ice breaker 19 may have a configuration in which a plurality of ice breakers are arranged in series. For example, plate-like ice having a thickness of about 10 mm and a size of 4 to 5 cm is crushed to a thickness of about 10 mm and a size of 1 to 2 cm with a primary ice breaker, and further ice is crushed to a size of 5 mm or less with a secondary ice breaker. Use fine crushed ice.

  The supply means includes a salt-containing water supply unit 21 that supplies a predetermined amount of salt-containing water 6 from the salt-containing water tank 15, an ice storage 16, or an ice breaker 19, and a predetermined amount of salt from the ice breaker 19. And a salt-containing ice supply unit 22 for supplying the containing ice 7. The salt-containing water 6 supplied from the salt-containing water supply unit 21 and the salt-containing ice 7 supplied from the ice storage 16 or the ice breaker 19 are directly put into a container such as a sky tank and mixed in the container. The salt-containing water ice 8 may be produced, or the salt-containing water 6 and the salt-containing ice 7 are once put into a mixing unit (not shown), and after mixing, the salt-containing water ice 8 is put into a container. It may be supplied.

Here, the supply means is configured to supply each of the salt-containing water 6 and the salt-containing ice 7 in such an amount that the ice filling rate (IPF) of the salt-containing water ice 8 is in the range of 20 to 50, The slurry-containing water ice 8 in the form of slurry is preferably produced from the salt-containing water 6 supplied from the supply means and the fine salt-containing ice 7.
As described above, the salt-containing water ice 8 is provided by supplying the salt-containing water 6 and the salt-containing ice 7 so that the IPF of the salt-containing water ice 8 is in the range of 20 or more and 50 or less. The proper fluidity is ensured, and the salt-containing ice 7 prevents the body surface of the seafood from being damaged or bent, so that the quality can be kept high. In addition to this, it is possible to further prevent the impact on the body surface of the seafood by producing the slurry-like salt-containing water ice 8 using the fine-grained salt-containing ice 7.

Next, the operation of the salt-containing water ice production apparatus having the above-described configuration will be described.
First, when the selection button 13 corresponding to the type of seafood to be frozen is pressed, the salinity concentration selection means 12 selects the salinity concentration of the raw water corresponding to the type of seafood. Then, the selected salinity concentration is set in the salinity concentration adjuster 14, and the seawater 1 and the industrial water 2 are mixed by the salinity concentration adjuster 14 so that the salinity concentration is obtained. At this time, the seawater 1 put into the salt concentration adjuster 14 is filtered by the filter / sterilization means 11a and then sterilized by chemical sterilization or ultraviolet sterilization. Similarly, the salt concentration adjuster 14 The construction water 2 to be added to the water is also sterilized after being filtered by the filtration / sterilization means 11b.

A part of the salinity-containing water 3 whose salinity is adjusted by the salinity concentration adjuster 14 is stored in the salinity-containing water tank 15. At this time, the salt-containing water 3 is cooled to a freezing temperature or higher by the salt-containing water cooler 16.
On the other hand, the other salt-containing water 4 whose salinity is adjusted by the salinity concentration adjuster 14 is introduced into the ice making machine 17. In the ice making machine 17, the salt-containing water 4 is rapidly frozen to produce plate-like salt-containing ice having a uniform salt concentration. The plate-like salt-containing ice is stored in the ice storage 18.

The salt-containing water 6 stored in the salt-containing water tank 15 is supplied to the container by a predetermined amount by the salt-containing water supply unit 21. Further, the plate-like salt-containing ice 5 stored in the ice storage 16 is crushed by the ice crusher 19 to become fine-grained salt-containing ice 7, and this fine-grained salt-containing ice 7 is supplied to the container by a predetermined amount. Here, the supplying means preferably supplies the salt-containing water 6 and the salt-containing ice 7 so that the IPF of the salt-containing water ice 8 is in the range of 20 or more and 50 or less.
In this way, the salt-containing water 6 supplied to the container and the salt-containing ice 7 are mixed to produce a slurry-like salt-containing water ice 8.

According to this embodiment, since it has the salt concentration selection means 12 by which the salinity concentration of raw | natural water is selected according to the kind of seafood, the salt containing water ice 8 of appropriate salt concentration for every kind of seafood The quality of fish and shellfish due to osmotic pressure can be prevented.
Moreover, by immersing and storing fish and shellfish in the salt-containing water ice 8, it becomes possible to prevent drying of the fish body surface and maintain the quality.

Further, a part of the salt-containing water 6 of the salt-containing water adjusted by the salt concentration adjusting means 14 and the salt-containing ice 7 made by using the other salt-containing water 4 are mixed to mix the salt-containing water ice. 8, the salt-containing water 6 and the salt-containing ice 7 can have the same salt concentration, and even if the salt-containing ice 7 melts during ice storage, the salt concentration does not fluctuate and is constant. Concentration can be maintained. In addition to this, since the salt-containing ice 7 is rapidly frozen by the ice making machine 17 so that the salt concentration becomes uniform, the salt concentration can be more reliably kept constant.
Furthermore, according to the present embodiment, since the optimum salt-containing water ice 8 according to the type of seafood can be automatically manufactured, it is easy to refrigerate many types and large quantities of seafood caught at fishing ports. It is possible to carry out quickly and quickly.

Note that the salt-containing water ice production apparatus of the present embodiment is intended to produce the salt-containing ice water 8 for storing the seafood, and it is important that the seafood is not frozen by the produced salt-containing water ice 8. It is.
Here, FIG. 3 is a table showing the freezing temperature for each fish species of seafood, and FIG. 4 is a graph showing the relationship between the salinity concentration of seawater and the freezing temperature (freezing point).
The freezing temperature of seafood may vary depending on the fish species, but as shown in FIG. 3, it is about −1.00 ° C. to −2.25 ° C. for saltwater fish. On the other hand, the salt concentration of saltwater fish is often about 0.9% by weight, and most saltwater fish fall within the range of salt concentration of 0.6% to 1.5% by weight. When salt-containing water ice is produced so as to have a salt concentration that is the same as or close to this salt concentration, the freezing point of the salt-containing water ice is about −0.3 ° C. to −0.8 ° C. from the graph of FIG. . Therefore, since the freezing temperature of the salt-containing water ice is about -0.3 ° C to -0.8 ° C with respect to the freezing temperature of the seawater fish of about -1.00 ° C to -2.25 ° C, the seawater fish freezes. It can be said that there is nothing.

As described above, in seawater fish, it is possible to store ice without freezing the seafood using the salt-containing water ice produced by the salt-containing water ice production apparatus of the present embodiment, and to prevent deterioration of the quality of the seafood due to osmotic pressure. Is possible.
Saltwater fish is seafood that lives in seawater. In addition to saltwater fish, seafood that lives in freshwater areas such as rivers, seafood that lives in brackish water where seawater and freshwater cross, and freshwater and seawater areas. The same can be said for fish and shellfish that travel around. That is, in any seafood, it is possible to store the seafood without freezing it with the salt-containing water ice produced by the salt-containing water ice production apparatus of the present embodiment, and to prevent deterioration of the quality of the seafood due to osmotic pressure. It is possible.

(Quality maintenance evaluation test)
The test which evaluates the quality maintenance effect of the salt containing water ice manufactured with the above-mentioned salt containing water ice manufacturing apparatus was done. Nigis was used for the seafood to be tested. Traditionally, Nigisu is a fish that can be eaten with sashimi for only one day and corrodes easily.
As shown in FIG. 5, in this test, the following four different test conditions were used. In addition, 20 kg of seawater ice in which water and ice were mixed so as to become IPF40 was put into the container except for the test section B.
Test plot A (comparative example): seawater with salt concentration of 3.0% by weight + fresh water ice Test plot B (comparative example): seawater ice with a salt concentration of 1.0% by weight Test plot C (this example): salinity concentration 1.0 wt% seawater + seawater ice with a salinity of 1.0 wt% Test Zone D (comparative example): Seawater with a salinity of 3.0 wt% + seawater with a salinity of 1.0 wt%

In the test method, salt-containing water ice (test zone B is ice only) is put into each container to generate the above four types of test zones, and 50 fish caught are immediately put into each test zone. When it stopped moving, 3 samples were arbitrarily taken out, 2 g of fish meat was taken out, and the meat pieces were soaked in a reagent for measuring K value. Similarly, after landing, the same treatment was performed the next day and the next day.
The fish that was landed was transported while being refrigerated together with the container, stored in a refrigerator at 0 ° C. at the transport destination, and the state of the fish body, K value, and taste were evaluated.

(Test results)
(1) Salinity concentration of seawater during storage Seawater ice melted and mixed with seawater, resulting in the concentrations shown in Table 1 below. The test sections A and D changed from the initial salt concentration of 3% by weight, and the test sections B and C had almost the same salt concentration. Here, Table 1 shows the salinity of seawater and the salinity of fish.

(2) Seawater temperature during storage Since each test section was stored in a container at 0 ° C, the ice was not completely melted. As shown in Table 2 and FIG. Was kept constant. Here, Table 2 shows the average temperature during storage, and FIG. 6 is a graph showing the temperature history during storage.

(3) Change in K value after catching K value is an index of freshness, and is a value represented by the following formula.
The K value is said to be 10% or less at the time of immediate killing, 20% or less for sashimi, and 20 to 60% at the time of cooking. As shown in Table 3 and Fig. 7 below, in each test section, the value from catching to landing was around 1%, the next day was 5% or less, and the value of test section B was increased the following day, but all were 10% or less. From the K value, it can be said that all the test areas maintain the freshness that can be eaten with sashimi. Here, Table 3 shows the K value (% average value) for each immersion storage time in each test section, and FIG. 7 is a graph showing the transition of the K value.

(4) State of fish The photograph of a fish is shown in FIG.8 and FIG.9. FIG. 8 is a photograph of the state of fish in each test section, (a) is a photograph taken at the time of landing (after 6 hours), (b) is a photograph after 36 hours, and (c) is a photograph after 60 hours. It is a photograph, and fish bodies are arranged in the order of the test sections A, B, C, and D from above the photograph. FIG. 9 is a photograph of the state of the fish 60 hours after the catch, (a) is an enlarged photograph of the fish heads of Test Zone A and Test Zone B, and (b) is Test Zone C and Test Zone. It is the photograph which expanded the fish head of D, (c) is the photograph which image | photographed the fish body of the test area B from a different angle.
As can be seen from these photographs, white turbidity was observed in Test Zone A and Test Zone D where the salinity was high. Furthermore, in the test area D, the fish was frozen. In Test Zone B, there was no cloudiness in the eyes, but some fish were confirmed to be curved or congested. Nigisu has a unique slime at the time of catch, but this was the most retained in Test Zone C.

(5) Taste test After 36 hours of immersion storage in each test section, 60 hours later, the fish was sashimi, and the taste test was carried out, but the fish of all test sections could be eaten with sashimi. Therefore, it seems that there is no problem in any test plot regarding taste.

(6) Summary There was a difference in the appearance of the fish body in each test area. The eyes became cloudy in test sections A and D having a high salinity. In particular, the test area D had a frozen fish. K value tended to be lower as seawater temperature was lower, but the ambient temperature was kept constant during immersion storage, and the taste was maintained to the extent that it could be eaten with sashimi in any test zone . In Test Zone B, there was no cloudiness in the eyes, but congestion and bending that were considered to be in direct contact with ice were confirmed. In the test section B, a rapid increase in the K value was also confirmed during immersion storage. The test group C, which is the same condition as the salt-containing water ice produced in this example, was generally good and high in quality in terms of eye color, appearance, meat quality, and K value.
From this result, it is clear that the salt-containing water ice manufacturing apparatus according to the present embodiment can manufacture salt-containing water ice having the highest quality retention effect.

DESCRIPTION OF SYMBOLS 1 Seawater 2 Industrial water 6 Salt content water 7 Salt content ice 8 Salt content water ice 11a, 11b Filtration and sterilization means 12 Salinity concentration selection means 13 Selection button 14 Salinity concentration regulator 15 Salt content water tank 16 Salt content water cooler 17 Ice machine 18 Ice storage 19 Ice crusher 21 Salt-containing water supply unit 22 Salt-containing ice supply unit

Claims (5)

In an apparatus for producing salt-containing water ice for immersion storage used when storing seafood in ice,
Salinity selection means for selecting the salinity of raw water according to the type of seafood;
A salinity concentration adjusting means for adjusting the salinity of the raw water so that the salinity concentration selected by the salinity concentration selecting means is obtained;
Water storage means for storing a part of the salt-containing water adjusted by the salt concentration adjusting means;
Ice making means for rapidly freezing the other salt-containing water so that the salinity concentration is uniform;
Ice storage means for storing the salt-containing ice rapidly frozen by the ice making means;
Supply means for supplying salt-containing water stored in the water storage means and salt-containing ice stored in the ice storage means, respectively.
An apparatus for producing salt-containing water ice, wherein the salt-containing water ice is produced by mixing the salt-containing water supplied by the supply means and the salt-containing ice.   The supply means is configured to supply each of the salt-containing water and the salt-containing ice in an amount such that an ice filling rate (IPF) of the salt-containing water ice is in a range of 20 to 50. 2. The apparatus for producing salt-containing water ice according to claim 1, wherein slurry-containing salt-containing water ice is produced from the salt-containing water supplied from the means and the fine-grained salt-containing ice.   3. The salt-containing water ice according to claim 1, wherein the water storage means has cooling means for cooling the part of the salt-containing water stored at a freezing temperature or higher. Manufacturing equipment.   The salinity concentration selecting means includes a plurality of selection units corresponding to the type of the seafood, and different salinity concentrations are set for each of the selection units. The apparatus for producing the salt-containing water ice according to the item.   5. The apparatus for producing salt-containing water ice according to claim 4, wherein a pattern, a character, or a symbol representing a type of the seafood caught for each fishing port is displayed on the selection unit.