JP2018085971A - Method for making hydrogen-containing ice, and method for keeping freshness of fishery product - Google Patents
Method for making hydrogen-containing ice, and method for keeping freshness of fishery product Download PDFInfo
- Publication number
- JP2018085971A JP2018085971A JP2016231906A JP2016231906A JP2018085971A JP 2018085971 A JP2018085971 A JP 2018085971A JP 2016231906 A JP2016231906 A JP 2016231906A JP 2016231906 A JP2016231906 A JP 2016231906A JP 2018085971 A JP2018085971 A JP 2018085971A
- Authority
- JP
- Japan
- Prior art keywords
- hydrogen
- ice
- water
- freshness
- containing ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
Description
本発明は、活性水素を含有させた氷の製造方法及び水素含有氷を用いた魚介類の鮮度を保持する方法に関する。 The present invention relates to a method for producing ice containing active hydrogen and a method for maintaining the freshness of seafood using hydrogen-containing ice.
魚介類を長期的に保存するには、冷凍保存が一般的である。
例えば、マグロ等は−６０〜−７０℃の低温にて冷凍保存されている。
一方、生の魚介類を店頭販売する場合や、冷凍したものを解凍して食する場合に、そのまま鮮度を保持することが重要である。
従来は、真水や海水を凍らせた氷を魚介類の周囲に加えたり、氷を入れた袋等を魚介類の下側に配置したりしていた。
しかし、これでは鮮度を保持するのには充分でない。
In order to preserve fish and shellfish in the long term, frozen storage is common.
For example, tuna and the like are stored frozen at a low temperature of −60 to −70 ° C.
On the other hand, it is important to maintain the freshness as it is when selling raw seafood over the counter or when thawing frozen foods.
Conventionally, ice frozen from fresh water or seawater has been added around the seafood, and a bag containing ice has been placed under the seafood.
However, this is not sufficient to maintain freshness.
特許文献１には、海水を電解して生成される電解生成水を用いて、魚介類を殺菌及び中和剤を添加し保存する方法を開示するが、処理が大変である。 Patent Document 1 discloses a method of sterilizing fish and shellfish using electrolyzed water produced by electrolyzing seawater and adding a neutralizing agent, but is difficult to process.
特許文献２には、還元水を凍らせた還元性氷を開示し、魚介類等の酸化を遅くさせることが記載されている。
しかし、水の電気分解により得られる水素は、氷への溶存性が悪く開放状態になると、直に空中に飛散する課題があった。
Patent Document 2 discloses reducing ice obtained by freezing reduced water, and describes slowing down oxidation of fish and shellfish.
However, the hydrogen obtained by electrolysis of water has a problem of being directly scattered in the air when it is in an open state due to poor solubility in ice.
本発明は、活性水素の溶存性が優れることで活性水素の効果が長く継続できる水素含有氷の製造方法及び、この水素含有氷を用いた魚介類の鮮度保持方法の提供を目的とする。 An object of this invention is to provide the manufacturing method of the hydrogen containing ice which can continue the effect of active hydrogen for a long time because the solubility of active hydrogen is excellent, and the freshness maintenance method of fish and shellfish using this hydrogen containing ice.
本発明に係る魚介類の鮮度保持方法は、魚介類の鮮度を保持する方法であって、活性水素を２００ｐｐｂ以上含有する水素含有氷にて冷却することを特徴とする。 The method for maintaining the freshness of seafood according to the present invention is a method for maintaining the freshness of seafood, characterized by cooling with hydrogen-containing ice containing 200 ppb or more of active hydrogen.
ここで、水素含有氷はマグネシウムのケイ酸塩鉱物と接触させた水を凍結させて得られた氷であるのが好ましい。
なお、水素含有量を２００ｐｐｂ以上としたのは、それ以下だと抗酸化性が劣るからである。
Here, the hydrogen-containing ice is preferably ice obtained by freezing water in contact with magnesium silicate mineral.
The reason why the hydrogen content is set to 200 ppb or more is that if it is less than that, the antioxidant property is inferior.
活性水素を含有した水、いわゆる水素水の製造方法には、一般的に水の電気分解による方法と、特定の鉱物又はその焼成物と水とを接触させる方法がある。
本発明は、マグネシウムのケイ酸塩鉱物にて水素水を得る点に特徴がある。
マグネシウムのケイ酸塩鉱物はケイ素原子を中心にし、それに酸素原子が配位した格子骨格において、Ｓｉ又はＳｉＯ２の一部がＭｇ，ＭｇＯ等にて置き換えられた構造の鉱物をいう。
また、アルミニウム，ホウ素等も取り込まれたものもある。
このようなマグネシウムのケイ酸塩鉱物としては、輝石，角閃石，カンラン石等が例として挙げられる。
上記の鉱物の中でも石川県と富山県の境に位置する医王山，戸室山等にて採られる戸室石が特に好ましい。
水に戸室石を投入すると活性水素が発生し、そのままその水に溶存する。
As a method for producing water containing active hydrogen, so-called hydrogen water, there are generally a method of electrolysis of water and a method of bringing a specific mineral or a fired product thereof into contact with water.
The present invention is characterized in that hydrogen water is obtained from magnesium silicate mineral.
The magnesium silicate mineral is a mineral having a structure in which a part of Si or SiO 2 is replaced with Mg, MgO or the like in a lattice skeleton centered on a silicon atom and coordinated with an oxygen atom.
Some also incorporate aluminum, boron, and the like.
Examples of such magnesium silicate minerals include pyroxene, amphibole, olivine, and the like.
Among the above minerals, Tomuro stones taken at Mt. Io and Mt. Tomuro located at the boundary between Ishikawa Prefecture and Toyama Prefecture are particularly preferable.
When Tomuro stone is poured into water, active hydrogen is generated and dissolved in the water.
本発明者らは、この戸室石を水に入れて製造した水素が約８００ｐｐｂ含まれる水素含有水と、電気分解により生成した水素が約８００ｐｐｂ含まれる電解水とを約３０ｍｌずつそれぞれビーカーに入れ、そのまま１日放置した。
その結果、電解水の方は水素が２０〜３０ｐｐｂまで下がっていたのに対して、本発明に係る戸室石を用いた水素水は、約４００ｐｐｂ以上の溶存水素が残っていた。
これにより、電解水と戸室石を用いた水素水とは、水中における水素の溶存状態が相違することが明らかになり、戸室石を用いた水素含有水は水素の溶存保持性が高い。
これを氷にすることで、さらに水素の保持性が向上する。
The present inventors put about 30 ml each of hydrogen-containing water containing about 800 ppb of hydrogen produced by putting this Touroishi into water and about 30 ml of electrolyzed water containing about 800 ppb of hydrogen produced by electrolysis, I left it for a day.
As a result, while the electrolyzed water had hydrogen falling to 20-30 ppb, the hydrogen water using the Touroishi stone according to the present invention had dissolved hydrogen of about 400 ppb or more remaining.
Thereby, it becomes clear that the dissolved state of hydrogen in water differs from the electrolyzed water and the hydrogen water using Tomuro stone, and the hydrogen-containing water using Tomuro stone has high solubility of hydrogen.
By making this into ice, hydrogen retention is further improved.
魚介類の鮮度を保持するには、真水のみならず海水等の塩が含まれた水を用いて、水素含有氷を製造することができる。
その一方で、本発明に係る水素含有氷は戸室石を用いると、多くのミネラルも含まれているので優れた食材にもなることから、微細化した水素含有微細氷を製造することもできる。
本発明に係る水素含有微細氷の製造方法は、活性水素が２００ｐｐｂ以上含有する氷であって、マグネシウムのケイ酸塩鉱物と接触させた水を凍結させて得られた氷を微細化したものであることを特徴とする。
ここで微細化とは、粒子径が約２ｍｍ以下にまで細かくしたものをいう。
In order to maintain the freshness of seafood, hydrogen-containing ice can be produced using water containing salt such as seawater as well as fresh water.
On the other hand, when the hydrogen-containing ice according to the present invention uses Tomuro stone, since many minerals are also contained, it becomes an excellent food, so that it is possible to produce a refined hydrogen-containing fine ice.
The method for producing hydrogen-containing fine ice according to the present invention is ice containing 200 ppb or more of active hydrogen, and is obtained by refining ice obtained by freezing water that has been brought into contact with magnesium silicate mineral. It is characterized by being.
Here, “miniaturization” means that the particle diameter is reduced to about 2 mm or less.
本発明に用いる水素含有氷は、従来の電解水を用いた氷よりも水素の溶存保持性が優れるので、魚介類の鮮度を保持するのに有効である。
赤身魚を用いて、従来の電解水の氷と、本発明に係る水素含有氷とを比較した結果、氷が溶けて無くなるまで約１日放置した魚の赤身の変化を比較したところ、本発明に係る氷を用いたものは、明らかに変色が少なかった。
これは水素の溶存保持性が高く、魚介類の酸化を抑える効果が優れていたためと思われる。
The hydrogen-containing ice used in the present invention is more effective in maintaining the freshness of fish and shellfish because it has better hydrogen dissolution retention than ice using conventional electrolyzed water.
As a result of comparing the ice of conventional electrolyzed water with the hydrogen-containing ice according to the present invention using a red fish, the change in the lean of a fish left for about one day until the ice melts and disappears was compared. Those using ice clearly showed little discoloration.
This is probably due to the high dissolved retention of hydrogen and the excellent effect of suppressing the oxidation of seafood.
本発明に用いる水素含有氷の製造方法としては、マグネシウムのケイ酸塩鉱物をそのまま用いてもよい。
また、ミル等にて粉末にし、それに他の鉱物の粉末やバインダー類等を必要に応じて混合し、所定の大きさに焼結して用いることもできる。
このようにして得られた焼結体を水１リットル当たり１０〜１００ｇ投入すると、約２〜１０分程度にて水素が６００ｐｐｂ以上、さらには１，０００ｐｐｂ以上の水素含有水が得られる。
また、量産性の観点からは、焼結体に接触するように水を循環通水するとよい。
これを製氷機で冷却し、氷にする。
As a method for producing hydrogen-containing ice used in the present invention, magnesium silicate mineral may be used as it is.
Further, it may be used after being powdered by a mill or the like, mixed with powder of other minerals, binders or the like as necessary, and sintered to a predetermined size.
When 10 to 100 g of the sintered body thus obtained is added per liter of water, hydrogen-containing water having hydrogen of 600 ppb or more, further 1,000 ppb or more is obtained in about 2 to 10 minutes.
Further, from the viewpoint of mass productivity, it is preferable to circulate water so as to contact the sintered body.
This is cooled with an ice machine to make ice.
Claims (3)
活性水素を２００ｐｐｂ以上含有する水素含有氷にて冷却することを特徴とする魚介類の鮮度保持方法。 A method for maintaining the freshness of seafood,
A method for maintaining the freshness of fish and shellfish, characterized by cooling with hydrogen-containing ice containing 200 ppb or more of active hydrogen.
マグネシウムのケイ酸塩鉱物と接触させた水を凍結させて得られた氷を微細化したものであることを特徴とする水素含有微細氷の製造方法。 Ice containing 200 ppb or more of active hydrogen,
A method for producing hydrogen-containing fine ice, characterized in that ice obtained by freezing water brought into contact with magnesium silicate mineral is refined.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016231906A JP2018085971A (en) | 2016-11-30 | 2016-11-30 | Method for making hydrogen-containing ice, and method for keeping freshness of fishery product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016231906A JP2018085971A (en) | 2016-11-30 | 2016-11-30 | Method for making hydrogen-containing ice, and method for keeping freshness of fishery product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2018085971A true JP2018085971A (en) | 2018-06-07 |
Family
ID=62493860
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2016231906A Pending JP2018085971A (en) | 2016-11-30 | 2016-11-30 | Method for making hydrogen-containing ice, and method for keeping freshness of fishery product |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2018085971A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006082654A1 (en) * | 2005-02-07 | 2006-08-10 | Wataru Murota | Reducing ice and process for producing reducing liquid with use of the ice |
| JP2006275441A (en) * | 2005-03-30 | 2006-10-12 | Japan Organo Co Ltd | Hydrogen gas-containing ice and its making method, and fresh food preserving method |
| JP2007202508A (en) * | 2006-02-03 | 2007-08-16 | Hoshizaki Electric Co Ltd | Preservation water for fish and shellfish, method for preserving fish and shellfish, and device for generating electrolytic water used in the method |
| JP2012249563A (en) * | 2011-06-01 | 2012-12-20 | Doi Giken:Kk | Aging method of fish and shellfish or the like, and production apparatus of sherbet ice used for the same |
| JP2013212498A (en) * | 2012-03-07 | 2013-10-17 | Tatehiko Ogawa | Reduction powder, and method of producing the same |
| JP2014016088A (en) * | 2012-07-09 | 2014-01-30 | Yukio Hirose | Active hydrogen containing ice |
| JP2014532561A (en) * | 2012-08-27 | 2014-12-08 | シームス バイオニックス インコーポレイテッド | Acid water electrolyzer and method of using the acid water |
| JP2015093211A (en) * | 2013-11-08 | 2015-05-18 | 株式会社活亜興 | Reduction hydrogen water, and dietary supplement including mixture of redox salt and weathered shell fossil |
| US20160050945A1 (en) * | 2013-03-26 | 2016-02-25 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| JP2016088818A (en) * | 2014-11-07 | 2016-05-23 | 有限会社プレジール | Hydrogen solution and kit for manufacturing hydrogen solution and manufacturing method for hydrogen solution |
-
2016
- 2016-11-30 JP JP2016231906A patent/JP2018085971A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006082654A1 (en) * | 2005-02-07 | 2006-08-10 | Wataru Murota | Reducing ice and process for producing reducing liquid with use of the ice |
| JP2006275441A (en) * | 2005-03-30 | 2006-10-12 | Japan Organo Co Ltd | Hydrogen gas-containing ice and its making method, and fresh food preserving method |
| JP2007202508A (en) * | 2006-02-03 | 2007-08-16 | Hoshizaki Electric Co Ltd | Preservation water for fish and shellfish, method for preserving fish and shellfish, and device for generating electrolytic water used in the method |
| JP2012249563A (en) * | 2011-06-01 | 2012-12-20 | Doi Giken:Kk | Aging method of fish and shellfish or the like, and production apparatus of sherbet ice used for the same |
| JP2013212498A (en) * | 2012-03-07 | 2013-10-17 | Tatehiko Ogawa | Reduction powder, and method of producing the same |
| JP2014016088A (en) * | 2012-07-09 | 2014-01-30 | Yukio Hirose | Active hydrogen containing ice |
| JP2014532561A (en) * | 2012-08-27 | 2014-12-08 | シームス バイオニックス インコーポレイテッド | Acid water electrolyzer and method of using the acid water |
| US20160050945A1 (en) * | 2013-03-26 | 2016-02-25 | South China University Of Technology | Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process |
| JP2015093211A (en) * | 2013-11-08 | 2015-05-18 | 株式会社活亜興 | Reduction hydrogen water, and dietary supplement including mixture of redox salt and weathered shell fossil |
| JP2016088818A (en) * | 2014-11-07 | 2016-05-23 | 有限会社プレジール | Hydrogen solution and kit for manufacturing hydrogen solution and manufacturing method for hydrogen solution |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6439994B2 (en) | Method for producing hydrogen anion-containing material | |
| MX2019000555A (en) | High density clear brine fluids. | |
| JP6728150B2 (en) | Cast iron molten metal treatment method | |
| JP6150467B2 (en) | Method for producing active hydrogen-containing ice | |
| JP2012249563A (en) | Aging method of fish and shellfish or the like, and production apparatus of sherbet ice used for the same | |
| JP2018085971A (en) | Method for making hydrogen-containing ice, and method for keeping freshness of fishery product | |
| MX2009011100A (en) | A method of supplementing an edible aqueous liquid composition with two or more mineral salts. | |
| NO995792D0 (en) | Water-improving agent | |
| KR102229504B1 (en) | Method for making mineral salt and mineral salt product | |
| JP4166407B2 (en) | Silicon elution material for diatom growth | |
| MD4047C1 (en) | Process for wine stock stabilization against crystalline turbidities | |
| JP2010233560A (en) | Sterilizing sherbet-like ice or crushed ice | |
| CN104207279A (en) | Method for preparing suspending herbal jelly plant beverage | |
| CN102259174B (en) | Coverage lubricant for vertical type semi-continuous casting of brass and preparation method thereof | |
| MY173824A (en) | Method for manufacturing water quality purification material, and method for purifying water quality of fish and shellfish farm | |
| CN104273635A (en) | Seafood preserving method | |
| WO2015100193A3 (en) | Copper based casting products and processes | |
| JPH049490B2 (en) | ||
| JP4194513B2 (en) | Method for producing dolomite | |
| CN107183506A (en) | A kind of aquatic products removal agent of raw meat smell | |
| CN105213484A (en) | The anesthetis of Fish wholefood composition | |
| CN106615041A (en) | Squid tube body fresh-keeping agent | |
| JP2017012113A (en) | Method for making pickled plum and plum food produced by the same | |
| CN106135385A (en) | A kind of for improving antioxidant and the using method butchering Carnis Gallus domesticus water holding capacity | |
| CN107873838A (en) | Environment-friendly novel grain mold proof agent |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20191112 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20200929 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20201005 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20210405 |