JP2020092634A - Non-freezing transport method and device for seafood - Google Patents

Abstract

To provide a non-freezing transport device and method for seafood capable of transporting in a practical method, seafood while maintaining a freshness and a taste without freezing the seafood.SOLUTION: There is provided a transport method for transporting seafood which is not frozen in a manner of storing the seafood 10 in slurry-state ice 2, the method is configured to encapsulate the seafood 10 by a hermetic seal sheet bag 1 so as not to bring the seafood into direct contact with the slurry-state ice 2, then store the seafood with the slurry-state ice 2 in a thermal insulation container 3, the slurry-state ice is held to a following temperature condition; the temperature condition is a temperature range being equal to or less than a freezing temperature of the seafood 10, and exceeding a non-contact freezing temperature at which the seafood is frozen when the seafood 10 is encapsulated in the hermetic seal sheet bag 1 and is stored in a manner of not bringing the seafood into direct contact with the slurry-state ice 2.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a method for non-freezing transport of seafood and a non-freezing transport apparatus for seafood for transporting fish without freezing them while maintaining freshness.

Fresh seafood such as fish and shellfish begins to fall shortly after being caught. Therefore, it is very important to transport seafood while maintaining its freshness in order to maintain its commercial value. In particular, seafood caught at sea is transported from the offshore to the port and from each port to each store and each household, so it takes longer to transport and keeps the freshness in transit. Is a problem.

As a general method of maintaining freshness during transportation, there is a method of transporting frozen seafood. In other words, it is a method that freezes seafood to stop the decomposition action of microorganisms and enzymes, and enables long-term transportation while maintaining a certain degree of freshness. However, in frozen seafood, the cell membrane and cell wall are destroyed by the expansion of water contained in the cells, and a liquid called drip exudes during thawing. Nutrients and umami components are dissolved in this drip, and there is a problem that the nutrition and umami originally possessed by seafood are lost.

To solve such problems, a method of transporting fish and shellfish while keeping them fresh without freezing has been studied. For example, it is said that 0° C. to −5° C. called super chilling is suitable for keeping freshness for a long time as a temperature range for keeping seafood fresh, and the sea chilling is performed using a general electric refrigerator. The method of transportation in the temperature zone of is being studied.

Further, in Japanese Patent No. 6162314, by installing an appropriate partition member inside a heat-insulating container in which an object to be kept cold is placed, a liquid generated by melting a refrigerant such as ice slurry in the heat-insulating container and There is disclosed a transportation method capable of reliably separating a cold-retaining object and transporting a cold-retention object for a long time while keeping it cold (Patent Document 1).

Japanese Patent No. 6162314

However, as in the invention described in Patent Document 1 described above, in the method of storing and transporting the slurry ice together with the seafood in the heat insulating container, as shown in Example 3 described later, the slurry in the temperature range of super chilling is used. There is a problem that the ice-shaped ice becomes a core of ice and freezes the water content of the seafood that it abuts.

Further, in the method of controlling the temperature by the refrigerator, as shown in FIG. 14, generally, the temperature inside the refrigerator fluctuates within about ±1.5° C., and the temperature inside the refrigerator is temporarily set to a temperature at which the seafood does not freeze. There was also a risk of freezing. For this reason, the temperature inside the refrigerator must be set higher than the freezing temperature in consideration of the temperature fluctuation, and it is very difficult to store the seafood in a suitable super chilling temperature range without freezing. Met.

The present invention has been made to solve such a problem, and can be transported by a practical method while keeping the freshness and taste without freezing the seafood. It is an object of the present invention to provide a non-freezing transportation method and a non-freezing transportation device for seafood.

As shown in Example 1 to be described later, the inventors of the present invention show that storage of seafood at a freezing temperature or lower can delay the decrease in freshness for several days, and that the umami component can be retained for a long time. I found it. Further, as shown in Example 2 which will be described later, it has been found that slurry ice is a practical and optimal refrigerant for keeping the cooling temperature in a substantially constant temperature range. On the other hand, as shown in Example 3 which will be described later, even if the slurry ice is prepared around the superchilling temperature range of −2° C., when the fish and shellfish are immersed and stored as they are, I found that it would freeze.

Therefore, we conducted a thorough study on a method of transporting while storing without freezing, and found a method of transporting while preserved without freezing seafood even in the superchilling temperature range and below the freezing temperature. The present invention described below has been completed.

The method for non-freezing transportation of seafood according to the present invention, in order to solve the problem of transporting seafood in a practical manner while maintaining the freshness and umami without freezing, the seafood is not frozen. A method of transporting while storing in a slurry ice, the seafood is sealed in a sealed sheet bag so as not to directly contact the slurry ice, along with the slurry ice held in the following temperature conditions Transport in a heat-insulated container;
A temperature range below the freezing temperature of seafood, and above the non-contact freezing temperature of freezing when the seafood is enclosed in a sealed sheet bag and stored without being in direct contact with the slurry ice.

Moreover, as one aspect of the present invention, in order to solve the problem of not being frozen more reliably, the seafood may be sealed in a vacuum state with a sealed sheet bag.

Furthermore, as one aspect of the present invention, in order to solve the problem of setting the optimum temperature condition according to the type of fish and shellfish, the temperature T of the slurry ice is adjusted to the following temperature range according to the type of fish and shellfish. You may keep it.
When the seafood is white fish: -0.8°C ≥ T ≥ -2.4°C
If the seafood is red fish: -1.0°C ≥ T ≥ -3.5°C
If the seafood is a marine invertebrate: -1.8°C ≥ T ≥ -4.0°C

The non-freezing transport device for seafood according to the present invention, in order to solve the problem of transporting seafood in a practical method while freezing the seafood while maintaining freshness and umami, it is not frozen. A heat-insulating container for storing the seafood enclosed in a sealed sheet bag together with the slurry ice, and a temperature for holding the slurry ice under the following temperature conditions. Holding means;
A temperature range below the freezing temperature of seafood, and above the non-contact freezing temperature of freezing when the seafood is enclosed in a sealed sheet bag and stored without being in direct contact with the slurry ice.

In addition, as one aspect of the present invention, in order to solve the problem that the temperature condition of the slurry ice is optimally and easily set according to the type of fish and shellfish, the temperature holding means sets the temperature T of the slurry ice to the seafood. You may hold|maintain in the following temperature ranges according to the kind of class.
When the seafood is white fish: -0.8°C ≥ T ≥ -2.4°C
If the seafood is red fish: -1.0°C ≥ T ≥ -3.5°C
If the seafood is a marine invertebrate: -1.8°C ≥ T ≥ -4.0°C

According to the present invention, seafood can be transported by a practical method while maintaining the freshness and taste without freezing.

It is process drawing which shows one Embodiment of the non-freezing transportation method of the seafood in this invention. It is a schematic diagram which shows the non-freezing transportation apparatus of the seafood of this embodiment. In Example 1, measurement results of measuring (a) freshness (K value) and (b) umami component (inosinic acid) when the green beans were stored in a -2°C cold storage and a 0°C cold storage for 5 days, respectively. FIG. It is a figure which shows the experimental result of the experiment which confirms that the temperature in the heat insulation container in which the slurry-like ice was accommodated with the fish and shellfish was hold|maintained in the predetermined temperature range in this Example 2. It is a figure which shows the result of having measured the freezing temperature of (a) flathead flounder and (b) yellowtail in this Example 4. In this Example 4, it is a diagram showing a list of results of measuring the freezing temperature of various seafood. It is a figure which shows the measurement result which measured the non-contact freezing temperature of the cod in this Example 5. It is a figure which shows the measurement result which measured the non-contact freezing temperature of the yellowtail in this Example 6. It is a figure which shows the measurement result which measured the non-contact freezing temperature of the scallop (scallop) in this Example 7. 20 is a graph showing the temperature outside the heat insulating container when seafood enclosed in a sealed sheet bag in a vacuum state was housed in a heat insulating container together with slurry ice and transported by refrigerated courier in Example 9. 9 is a graph showing the temperature of slurry ice in Example 9. It is a graph which shows the temperature of the yellowtail (red fish) in this Example 9. It is a graph which shows the temperature of the codfish (white fish) in this Example 9. It is a figure which shows the temperature variation in the conventional refrigerator.

Hereinafter, an embodiment of a non-freezing transportation method for fish and seafood and a non-freezing transportation apparatus for seafood according to the present invention will be described with reference to the drawings.

As shown in FIG. 1, the method for non-freezing transportation of seafood according to the present embodiment includes an encapsulation step (S1) of enclosing the seafood 10 in the sealed sheet bag 1 and the seafood 10 enclosed in the sealed sheet bag 1. It has a container accommodation step (S2) of accommodating the slurry ice 2 held in a predetermined temperature condition in the heat insulation container 3 and a transportation step (S3) of transporting the heat insulation container 3.

The sealing step (S1) is a step of sealing the seafood 10 in the sealed sheet bag 1 so that the seafood 10 does not come into direct contact with the slurry ice 2. Here, the slurry ice 2 is an ice slurry that is sometimes called liquid ice, sherbet ice, jam ice, or slurry ice, and is a solid-liquid two-phase mixture of fine ice and liquid. The type of liquid is generally water or an aqueous solution. The solute of the aqueous solution is exemplified by sodium chloride from the viewpoint of food safety for seafood. The shape of ice differs depending on the production method and conditions, and includes a particle shape and a flat-shaped flasil ice. The size of ice (ice particle diameter) is about several μm to several hundred μm. The shape and size of ice may change with storage time.

The temperature of the slurry ice 2 may be determined by the salt concentration of the salt water and the ratio of ice contained in the slurry ice (ice filling rate: IPF (Ice Packing Factor)) when salt water is used as a raw material. it can. For example, if the slurry ice 2 having IPF of 20% is prepared from seawater (salt concentration of 3.4%), the temperature becomes about -2.4°C. When a 20% IPF slurry ice 2 is prepared from a mixture of seawater and fresh water in a ratio of 1:1, the temperature becomes about 1.1°C. That is, the slurry ice 2 at an arbitrary temperature can be prepared with the same IPF by adjusting the salt concentration of the saline solution used as the raw material.

On the other hand, since the slurry ice 2 contains ice particles, when the ice particles cooled to the freezing temperature or lower come into contact with the surface of the seafood 10, the contacted ice particles serve as nuclei to reduce the water content. Many seafood 10 are frozen. Therefore, in the enclosing step (S1), the seafood 10 is enclosed in the sealed sheet bag 1 to prevent the slurry ice 2 from directly contacting the seafood 10 and to prevent the seafood 10 from being frozen.

The hermetically sealed sheet bag 1 in the present embodiment is configured by a food packaging pouch bag using a laminated film of nylon and polyethylene. In the present embodiment, when the seafood 10 enclosed in the sealed sheet bag 1 is a red fish or a white fish, a so-called tailed state called a round, a state in which the head and internal organs are removed called a dress, and a dress called a fillet is further added. It may be in a state in which the middle bones have been removed or in a state of fillet. Further, when the seafood 10 is a shellfish, the shells may be attached or peeled. If the sealing sheet bag 1 may be broken by sharp parts such as fish fins, bones, shells, etc., cover the sharp parts with another sheet material so that the sealing sheet bag 1 does not come into direct contact with the sealing sheet bag 1. May be protected.

In addition, in the enclosing step (S1) in the present embodiment, if there is an air layer between the sealed sheet bag 1 and the seafood 10, the seafood 10 easily freezes. The sealed sheet bag 1 is preferably sealed in a vacuum state. At this time, the inside of the sealed sheet bag 1 does not need to be in a completely vacuum state, but may be in a depressurized state in which the sheet surface is brought into close contact with the surface of the seafood 10 by depressurization.

In this embodiment, the laminated film is used for the sealing sheet bag 1, but it is particularly limited as long as it is a packaging bag having a high thermal conductivity and capable of blocking the passage of ice particles. For example, a plastic film such as vinyl or polyethylene, a metal such as aluminum, or an impermeable paper may be used. Further, as long as it can be sealed in the sealed sheet bag 1, it is not limited to a pouch bag for food packaging, and for example, a retort pack, a packaging bag with a zipper, a packaging bag whose opening can be bound with an adhesive tape, a rubber band, or the like. May be

In addition, in the present embodiment, the meat pieces cut out from the seafood 10 are enclosed in the sealed sheet bag 1. However, at this time, a plurality of meat pieces cut out from one or a plurality of individuals may be enclosed together as one piece. Good. Further, depending on the size of the seafood 10 or the heat insulating container 3, the so-called liveness is maintained in order to keep the seafood 10 intact without removing bones, shells, internal organs, etc. from the seafood 10 or maintaining freshness such as blood removal. It may be sealed in the sealed sheet bag 1 in a tightened state.

The container accommodating step (S2) is a step of accommodating the seafood 10 sealed in the sealed sheet bag 1 in the sealing step (S1) in the heat insulating container 3 together with the slurry ice 2 kept at a predetermined temperature condition.

The slurry ice 2 is a sherbet-like fluid in which fine ice particles and a liquid such as salt water are mixed, and is prepared by, for example, saline or seawater having a predetermined salt concentration. Since the temperature of the slurry ice 2 is determined by the chemical equilibrium of ice and water, the temperature hardly changes even when the outside air temperature changes. Therefore, the temperature can be maintained in a substantially constant temperature range for a long time. Therefore, the slurry ice 2 is a practical and suitable refrigerant for keeping the temperature of the caught seafood 10 in a substantially constant temperature range from the ship to the destination.

A conventionally known device can be used for the method for producing the slurry ice 2, for example, a ship-mounted device using the sherbet ice manufacturing method disclosed in Japanese Patent No. 6114978 can be used. it can.

In this embodiment, when the temperature of the slurry ice 2 is equal to or lower than the freezing temperature of the seafood 10, the seafood 10 is enclosed in the sealed sheet bag 1 and stored in a state where the seafood 10 is not directly contacted with the slurry ice 2. Freeze to a temperature range above the non-contact freezing temperature. That is, in the present invention, it was found that by enclosing the seafood 10 in the sealed sheet bag 1, it is possible to store it in a non-freezing state even at a freezing temperature below which it normally freezes. The ice 2 makes it possible to maintain the temperature condition for a long time.

The freezing temperature of the seafood 10 is the temperature at which the seafood 10 starts freezing, and the method described in Example 4 described later or the method according to JIS-K0065-1992 "Method for measuring freezing point of chemicals" is used. Is measured using. The non-contact freezing temperature of the seafood 10 is measured using the method described in Examples 5, 6 and 7 described later.

The freezing temperature of each seafood 10 is white fish such as saw bees (-0.84°C), cod (-0.87°C), and flounder (-0.97°C), and herring (-1.09°C), Tendency by red fish such as yellowtail (-1.24°C) and sesame mackerel (-1.4°C) and marine invertebrates such as scallop scallop (-1.84°C) and squid (-2.17°C) , But red fish are lower than white fish, and marine invertebrates are lower than red fish.

Further, the same tendency was observed also in the non-contact freezing temperature, and as shown in Examples 5, 6 and 7, from codfish (-2.7°C) as a representative of white fish, a representative of red fish was obtained. The yellowtail (-3.9°C) is lower than that of the scallop scallop (-4.3°C) as a representative of marine invertebrates.

Therefore, in the present embodiment, the temperature T of the slurry ice 2 is set to the following temperature range according to the type of the seafood 10 (white fish, red fish, marine invertebrates).
When the seafood is white fish: -0.8°C ≥ T ≥ -2.4°C
If the seafood is red fish: -1.0°C ≥ T ≥ -3.5°C
If the seafood is a marine invertebrate: -1.8°C ≥ T ≥ -4.0°C

Here, the red fish is a fish having a content of myoglobin and hemoglobin of 10 mg or more per 100 g, and examples thereof include herring, yellowtail, sesame mackerel, saury, sardine, bluefin tuna, and skipjack. In addition, white fish is a fish having a content of myoglobin and hemoglobin of less than 10 mg per 100 g, such as saw bees, cod, flounder, sea urchinago, mackerel, mazoi, ezomebaru, flathead flounder, quincket, plaice, shrimp, white salmon, chum salmon, red sea bream. Is exemplified. Furthermore, marine invertebrates are all invertebrates that inhabit the sea or its surroundings, and include scallops, squid, scorpionfish and pink shrimp.

In the present embodiment, the seafood 10 is set to an appropriate temperature range according to each type of red fish, white fish, and marine invertebrates, but the present invention is not limited to this, and, for example, saw bees, cod, flounder, An appropriate temperature range may be set based on the freezing temperature and the non-contact freezing temperature measured for each individual fish species such as herring, yellowtail, sesame mackerel, scallop scallop, and squid.

The transportation step (S3) is a step of transporting while keeping the temperature inside the heat insulating container 3 within a predetermined temperature range. In the present embodiment, the temperature inside the heat insulating container 3 is maintained within a predetermined temperature range by using the non-freezing transport device 4.

The non-freezing transporting device 4 is for transporting unfrozen seafood 10 while storing it in the form of slurry ice 2 within a predetermined temperature range, and particularly when it is transported for a long time This is a device to prevent the temperature from rising. As shown in FIG. 2, the non-freezing transporting device 4 of the present embodiment mainly includes a heat insulating container 3 for containing the ice cream 2 in a slurry together with the seafood 10 enclosed in the sealed sheet bag 1, and the inside of the heat insulating container 3. A temperature measuring device 5 for measuring the temperature of the slurry ice 2 and a temperature holding means 6 for holding the slurry ice 2 under a predetermined temperature condition are provided.

The heat insulating container 3 is a container for containing the seafood 10 and the slurry ice 2 enclosed in the sealed sheet bag 1. The heat insulating container 3 in the present embodiment is formed of a foamed resin container such as polystyrene resin.

The heat insulating container 3 is not limited to a container made of a foamed resin container, and may be appropriately selected from containers having heat insulating properties and airtightness. When the transportation time is particularly long, a multi-layered structure including an inner box and an outer box may be used to enhance the heat insulating effect, and the inside or outside of the heat insulating container 3 may be covered with a heat insulating sheet made of a plastic film or the like. Good.

The temperature measuring device 5 is for measuring the temperature of the slurry ice 2 in the heat insulating container 3. The temperature measuring device 5 in the present embodiment is a recording type thermometer, and the sensor portion 51 is fixed to a predetermined position inside the heat insulating container 3 so as to constantly measure the temperature of the slurry ice 2. .. Further, the measurement result is output to the temperature holding means 6. In addition, as shown in Example 8 described later, when the temperature in the heat insulating container 3 is kept substantially constant by using the slurry ice 2, the temperature control by the temperature measuring device 5 may not be performed.

The temperature holding means 6 is for holding the slurry ice 2 in the heat insulating container 3 under a predetermined temperature condition, and in the present embodiment, it can be mounted on a transportation means such as a ship or a vehicle, and is, for example, heat insulated. It is composed of a container-type refrigerator capable of accommodating the entire container 3. By this temperature holding means 6, for example, by setting the temperature inside the refrigerator to 10° C. or lower, which is lower than the outside air temperature, it is possible to prevent the slurry ice 2 from melting and the temperature inside the heat insulating container 3 from rising. If the temperature of the slurry ice 2 in the heat insulating container 3 measured by the temperature measuring device 5 exceeds a temperature set within a predetermined temperature range and lower than its upper limit value, By setting the internal temperature to be within a predetermined temperature range which is approximately the same as that of the slurry ice 2, the temperature inside the heat insulating container 3 can be prevented from exceeding the predetermined temperature range.

The temperature holding means 6 is not limited to a container-type refrigerator, and for example, the temperature of the slurry ice 2 in the heat insulating container 3 measured by the temperature measuring device 5 is within a predetermined temperature range. When the temperature exceeds a temperature lower than the upper limit value, the water in which the slurry ice 2 is melted is discharged from the heat insulating container 3 to the outside of the container, and the slurry ice 2 newly prepared in the predetermined temperature range is discharged. You may make it supply in the heat insulation container 3.

The seafood 10 enclosed in the sealed sheet bag 1 housed in the heat insulating container 3 along with the slurry ice 2 is transported by the non-freezing transport device 4 while controlling the temperature. In the present embodiment, the heat insulating container 3 in which the seafood 10 and the slurry ice 2 that are enclosed in the sealed sheet bag 1 are accommodated on the ship is accommodated in the temperature holding means 6 and is used by another ship, vehicle, aircraft, or the like. Transport.

As described above, during transportation, the temperature holding means 6 controls the temperature of the slurry ice 2 so as not to exceed a predetermined temperature range based on the temperature of the slurry ice 2 measured by the temperature measuring device 5. The freshness and umami of the seafood 10 can be maintained even during long-time transportation.

According to the method for non-freezing transportation of seafood and the non-freezing transportation apparatus 4 for seafood of the present embodiment as described above, the following effects can be obtained.
1. By storing in a non-contact state with the slurry ice 2 prepared in a predetermined temperature range, the seafood 10 can be transported by a practical method while keeping the freshness and taste without freezing.
2. By using the slurry ice 2, the seafood 10 can be kept at a constant temperature for a long time, so that the power supply cost for the refrigerator or the like can be suppressed.
3. Since the temperature can be appropriately controlled according to the types of white fish, red fish, and marine invertebrates, the freshness and umami can be more reliably maintained.
4. By enclosing the seafood 10 in the sealed sheet bag 1 in a vacuum state, the non-frozen state can be maintained for a longer time.

Next, specific examples of the method for non-freezing transportation of fish and seafood and the apparatus for non-freezing transportation of fish and seafood according to the present invention will be described.

In Example 1, seafood was stored at a freezing temperature or lower, and an experiment was conducted to evaluate changes in freshness and umami components. First, the edible portion taken out from the eye bean (freezing temperature: −0.96° C.) was covered with a wrap so as not to come into contact with the outside air, and prepared as a sample. Next, the sample was preserve|saved for 5 days in each of the cold storage set to -2 degreeC which is the temperature below the freezing temperature of a bean, and the cold storage set to 0 degreeC which is the temperature above freezing temperature. During storage, the freshness and umami components were measured once a day and their changes were evaluated. Although -2°C is a freezing temperature or lower for Ainame, it was not frozen because it was covered with wrap so as not to come into direct contact with the outside air. In other words, in Example 1, none of the samples was stored at -2°C or -0°C without being frozen. As the cold storage, a cold storage capable of precisely controlling temperature was used.

(1) Evaluation of freshness The results of measuring the freshness of each of the sample stored at -2°C and the sample stored at 0°C are shown in Fig. 3(a). The horizontal axis of the graph in FIG. 3A shows the number of days of storage, and the vertical axis shows the K value (%). The K value (%) is an index showing the freshness showing the proportion of inosine and hypoxanthine in the total amount of adenosine triphosphate, adenosine diphosphate, adenosine monophosphate, inosine acid, inosine and hypoxanthine, The lower the value, the higher the freshness. As shown in the figure, the K value (%) when stored at −2° C. increased at a substantially constant rate from the start of storage (0%), and was 28% on the 5th day of storage. On the other hand, the K value (%) when stored at 0° C. increased to 35% from the start of storage (0%) to the second day and was 47% on the fifth day of storage. Therefore, it was shown that the deterioration of freshness was suppressed more when stored below the freezing temperature.

(2) Evaluation of Umami Components The results of measuring the umami components of each of the sample stored at −2° C. and the sample stored at 0° C. are shown in FIG. The horizontal axis of the graph in FIG. 3B shows the number of days of storage, and the vertical axis shows the content of inosinic acid (μmol/g). The content of inosinic acid is an index representing the umami component, and the higher the value, the more the umami component. As shown in the figure, the content of inosinic acid when stored at −2° C. was 7.9 (μmol/g) on the first day of storage, but gradually decreased to 6 after the fifth day of storage. It was 0.8 (micromol/g). On the other hand, the content of inosinic acid when stored at 0° C. was 6.2 (μmol/g) on the first day of storage, but was 4.5 (μmol/g) on the second day of storage. It decreased and was 4.1 (μmol/g) on the 5th day of storage. Therefore, it was shown that storage below the freezing temperature suppressed the reduction of the umami component.

According to the present Example 1 described above, it was shown that by storing fish and shellfish at a freezing temperature or lower, the deterioration of freshness was delayed and the umami component was retained for a long time. In addition, these effects were practically exhibited in a period of about 1 to 5 days, which is suitable for long-distance transportation.

In the second embodiment, an experiment for measuring the temperature change of the slurry ice when the saury is air-shipped from Kushiro City, Hokkaido to Taipei City, Republic of China, and confirming that the slurry ice is kept in a predetermined temperature range is conducted. went.

First, a styrofoam container with a lid of 55 cm x 35 cm x 25 cm was prepared as a heat insulating container, the inside of this container was covered with a heat insulating sheet, and then slurry ice and sunflower prepared at a temperature of -2.5°C were prepared. (Red fish) and were sealed with a lid having a temperature measuring device set inside. This container was accommodated in another expanded polystyrene container. Then, a cooling agent was put between the two Styrofoam containers. This Styrofoam container was air-transported, and the outside air temperature during transportation and the temperature of the slurry ice in the heat insulating container were measured. The measurement result is shown in FIG. As shown in the figure, in the 48 hours during transportation, the temperature T of the slurry ice was -1.9°C to -2.5 despite that the outside air temperature was changed between 5 to 28°C. It was stable between the two, and there was no significant change due to the outside temperature. In addition, this temperature range was within the range of -1.0°C ≥ T ≥ -3.5°C, which is the temperature range set when the seafood is red fish.

According to the second embodiment described above, by appropriately holding the slurry-like ice in the heat insulating container, the inside can be kept in a predetermined temperature range, and it is practically endurable even for transportation to overseas. It has been shown.

In this Example 3, an experiment was conducted to confirm that the fish and shellfish will not freeze even if the ice cream is below the freezing temperature by not directly contacting the fish and shellfish with the slurry ice.

First of all, 3 pieces of codfish (freezing temperature: -0.87°C) with a skin are wholesaled, the mucus on the surface of the fish is wiped off, the abdomen is removed with a kitchen knife, and cut into half length. did. Then, a plurality of samples are enclosed in a pouch bag for food packaging (sealing sheet bag) using a laminated film of nylon (thickness 15 μm) and polyethylene (thickness 70 μm) in a vacuum state so as not to bend, and a plurality of samples are placed. Completed Finally, it was confirmed that the bag had no pinholes, and the bag was immersed in ice water at 0° C. for 1 hour for precooling.

Next, slurry ice (salt concentration: 2.10), which was adjusted to -2.0°C, which is the freezing temperature of Madara (-0.87°C) or more and the non-contact freezing temperature (-2.7°C) or more. 67%) was prepared and about 15 kg was accommodated in a predetermined Styrofoam container. After confirming that the temperature of the slurry ice became constant, take out the sample obtained from the right half of the codfish from the pouch bag for food packaging, and put the sample obtained from the left half of the codfish in the pouch bag for food packaging. While being enclosed, six pieces each were immersed in slurry ice. Then, during storage, once a day, the presence or absence of freezing was evaluated by the touch feeling and hardness of the sample.

As a result, in the samples enclosed in the pouch bag for food packaging, freezing was not confirmed in all the samples (6 sheets) until the 7th day of storage. On the other hand, in the sample taken out from the pouch bag for food packaging, freezing of all the samples (6 sheets) was confirmed on the first day of storage.

According to the third embodiment described above, by using the non-freezing transport device of the present embodiment, the seafood is stored in a non-freezing state even at a freezing temperature or lower for a period that can practically withstand long-distance transportation. It was shown that it was possible.

In the present Example 4, in order to determine the temperature upper limit value of the slurry ice which holds the fish and shellfish in the non-frozen state even below the freezing temperature, a method according to JIS-K0065-1992 "Method for measuring freezing point of chemicals" is used. Experiments were carried out to measure the freezing temperature of various seafood. First, only the edible portion was taken out from the fresh fish meat and minced with a food processor. In the case of a sticky sample, it was cut into 1 mm square pieces with a kitchen knife. In the case of shellfish, the stripped edible portion was used as it was. About 50 grams of these samples were placed in a polypropylene 50 ml centrifuge tube and centrifuged for deaeration (720×g, 5 minutes, 5° C.). Then, a stainless steel temperature sensor was inserted vertically from the surface of the sample to a depth of 5 cm and fixed.

Next, this centrifuge tube was put upright in a polystyrene foam container with a lid (internal volume 8.5 L), and the lid was closed. This styrofoam container was placed in a freezer at -30°C, and the sample temperature (0.01°C unit) was continuously measured at 1 minute intervals.

The measurement result when flathead flounder (white fish) was used as a sample is shown in FIG. The horizontal axis of the graph in FIG. 5A represents the elapsed time, and the vertical axis represents the sample temperature (° C.). As shown in the figure, after the temperature decreases for 1 hour from the start, the temperature rises sharply to reach equilibrium, and about 2 hours after the start, the temperature decreases again and the completely frozen state is reached. Became. Then, the temperature at which the temperature became equilibrium (−0.95° C.) was determined as the freezing temperature of flathead flounder.

Next, FIG. 5B shows the measurement results when yellowtail (red fish) was used as a sample. As in the case of flathead flounder, the temperature dropped until 1 hour had elapsed from the start, the sample dropped, and then the temperature rose sharply to reach equilibrium. Then, the temperature at which the temperature reached equilibrium (-1.24°C) was determined as the freezing temperature of yellowtail. In this way, the freezing temperatures of various seafood were measured, and the results of the measured freezing temperatures of seafood are shown in FIG.

The freezing temperature of seafood varies depending on the fish species, and white fish (saw bees, cod, flounder, sea urchin, mackerel, mazoi, ezomebaru, flathead flounder, tincture, mackerel, mackerel, hockey, spotted salmon, chum salmon, red sea bream) and red fish (herring). , Yellowtail, sesame, mackerel, sardine, bluefin tuna, bonito) and marine invertebrates (scallop, squid, cypress, sea urchin, pink shrimp) have different tendencies. Specifically, red fish is lower than white fish, and marine invertebrates are lower than red fish.

Also, among white fish, the freezing temperature of saw bees is highest (-0.84°C), among red fish, the freezing temperature of herring (-1.09°C) is highest, and among marine invertebrates, The freezing temperature (-1.84°C) of the scallop scallop was the highest. From the above, when the seafood is white fish, the upper limit of the temperature of the slurry ice is set to −0.8° C. When the seafood is red fish, the temperature is set to −1.0° C. When the seafood is a marine invertebrate. , -1.8°C was found to be preferable.

In Example 5, an experiment was conducted to measure the non-contact freezing temperature of cod in order to determine the lower limit temperature of the slurry ice when transporting white fish. First, a codfish (white fish) was used as a fillet, and the abdominal bones of this fillet were removed to prepare a 10 cm-wide piece. Then, each of them is sealed in a pouch bag (sealing sheet bag) for food packaging using a laminated film of nylon (15 μm) and polyethylene (70 μm) in a vacuum state so as not to bend, and a plurality of samples are completed. It was Finally, it was confirmed that the bag had no pinholes, and the bag was cooled in a refrigerator set at 0° C. for 2 hours for preliminary cooling.

Subsequently, a 5-10% concentration saline solution was prepared as a refrigerant, and about 4 L each was placed in a plastic container and stored in a refrigerator at a predetermined storage temperature (-2.0°C, -2.4°C, -2.7C). C, -3.4 C, -4.2 C). After confirming that the temperature of the refrigerant was constant, three samples were immersed in each temperature of the refrigerant. Then, during storage, the sample in the refrigerant was observed once a day, and the presence or absence of freezing was evaluated by the feel of the sample and the feeling of hardness. The result is shown in FIG. 7. The horizontal axis of the graph in FIG. 7 represents the storage temperature, and the vertical axis represents the freezing rate (%) of the sample. The freezing rate of a sample represents the ratio obtained by dividing the number of frozen samples by the total number of immersed samples (3 pieces).

In addition, in Example 5 and Example 6 described later, salt water stored in a refrigerator at a predetermined temperature was used as the refrigerant, but since contact with the refrigerant was prevented by the sealed sheet bag, the saline solution was used. It is presumed that similar results can be obtained even when slurry ice is used instead of.

As shown, all samples did not freeze until day 7 when stored at -2.0°C and -2.4°C. Similarly, when stored at -2.7°C, the freezing rate on the first day was 33%, two sheets were not frozen, and the freezing rate on the third day was 67%, one sheet was not frozen. It was Then, on day 4, all the samples were frozen. When stored at -3.4°C, the freezing rate on the first day was 33%, two sheets were not frozen, and the freezing rate on the second day was 67%, one sheet was not frozen, On day 3, all samples were frozen. Further, when stored at −4.3° C., the freezing rate on the first day was 67%, one sheet was not frozen, and all the samples were frozen on the third day. From the above results, the non-contact freezing temperature of the cod is -2.7°C, and considering that it surely does not freeze for one day or more, if the seafood is white fish, the lower temperature limit of the slurry ice is It has been found that it is preferable to set the temperature to −2.4° C.

According to the present Example 5 described above, it was found that the seafood is not frozen even at a freezing temperature or lower by not directly contacting it with the refrigerant. In addition, it was found that the non-contact freezing temperature of the codfish as a representative of white fish is about -2.7°C. Further, it was found that when the seafood is white fish, the lower limit temperature of the slurry ice is preferably −2.4° C.

In this Example 6, an experiment was conducted to measure the non-contact freezing temperature of red fish in order to determine the lower limit of the temperature of slurry ice when transporting red fish. First, in the same manner as in Example 3, a plurality of yellowtail (lean fish) samples were prepared and pre-cooled, and then predetermined storage temperatures (-1.0°C, -2.2°C, -3.1°C, -). Three samples were immersed in each refrigerant cooled to 3.5°C, -3.9°C, and -4.2°C. Then, during storage, the sample in the refrigerant was observed once a day to evaluate whether the sample was frozen. The result is shown in FIG.

As shown, not all samples frozen until day 7 when stored at -1.0°C, -2.2°C, -3.1°C and -3.5°C. On the other hand, when stored at -3.9°C, the freezing rate on the 1st day was 33%, the two samples were not frozen, and the freezing rate on the 3rd day was 67%, indicating that one sample was frozen. Was not frozen, but all samples were frozen on day 3. When stored at -4.2°C, all the samples were frozen on the first day. From the above results, it was shown that the non-contact freezing temperature of yellowtail was −3.9° C. Further, in the case where the seafood is red fish, it is preferable that the lower limit temperature of the slurry ice is −3.5° C., considering that the fish is surely kept in a state where it is not frozen for one day or more, like white fish. all right.

According to the present Example 6 described above, it was found that in the case of yellowtail as a representative of red fish, the non-contact freezing temperature was about -3.9°C. It was also found that when the fish and shellfish are red fish, the lower limit temperature of the slurry ice is preferably -3.5°C.

In Example 7, an experiment was conducted to measure the non-contact freezing temperature of marine invertebrates in order to determine the lower limit temperature of slurry ice when transporting marine invertebrates. First, in the same manner as in Example 5 and Example 6, a plurality of samples of scallop scallops (marine invertebrates) were prepared and precooled. Next, a constant temperature bath containing an antifreeze liquid as a refrigerant is stored at predetermined storage temperatures (0.0°C, -1.1°C, -2.2°C, -3.5°C, -4.0°C, -4.3). (°C), and after confirming that the temperature of the refrigerant was constant, five samples were immersed in the refrigerant at each temperature. Then, during storage, the sample in the refrigerant was observed once a day to evaluate the presence or absence of freezing. The result is shown in FIG.

In Example 7, the antifreeze liquid stored at a predetermined temperature in a constant temperature bath was used as the refrigerant, but since contact with the refrigerant was prevented by the sealed sheet bag, slurry ice was used instead of the antifreeze liquid. It is speculated that similar results can be obtained when used.

As shown, when stored at 0.0°C, -1.1°C, -2.2°C, -3.5°C and -4.0°C, all samples did not freeze until day 7. It was On the other hand, when stored at -4.3°C, the freezing rate on the first day was 20%, four were not frozen, and the freezing rate on the second day was 40%, three were frozen. However, the freezing rate on the third day was 60%, and two of them were not frozen. From the above results, it was shown that the non-contact freezing temperature of the scallop scallop was −4.3° C. It was also found that when the seafood is a marine invertebrate, the lower temperature limit of the slurry ice is preferably -4.0°C.

According to the present Example 7 described above, it was found that the non-contact freezing temperature is about −4.3° C. in the case of scallop scallops as a representative of marine invertebrates. It was also found that when the seafood is a marine invertebrate, the lower limit temperature of slurry ice is preferably -4.0°C.

In Example 8, among the scallop scallops stored at each temperature in Example 5 above, the samples that were not frozen were evaluated as to whether or not they could be eaten as sashimi.

When the sample stored at 0.0° C. and −1.1° C. was opened on the third day of storage, it had a rotten odor and was not in an edible state. On the other hand, when the sample stored at -2.2°C, -3.5°C, and -4.0°C was opened on the 7th day of storage, it had no offensive odor and could be eaten as it was.

According to the present Example 8 as described above, by storing the scallop scallops in the slurry-like ice held at the freezing temperature (-1.84° C.) or less of the scallop scallops, the long distance required for transportation of about 7 days It has been shown that it can be practically used for the transportation of sashimi and retains the freshness and umami that can be eaten raw as sashimi.

In this Example 9, a verification experiment was conducted on the non-freezing transportation method of seafood according to the present invention. As seafood, fillets (with skin) of yellowtail (red fish) and codfish (white fish) cut into 10 cm width were prepared. As the hermetically sealed sheet bag, a composite bag for food packaging made of nylon having an exterior of 15 μm and polyethylene having an interior of 70 μm was used. The seafood was enclosed in the sealed sheet bag and vacuum packed. At this time, the weight per bag was about 325 g (including a sealed sheet bag), and 8 bags were prepared. Then, after confirming that there was no pinhole in each sealed sheet bag, for pre-cooling, it was immersed for 2 hours in slurry ice at −2.3° C. prepared with a saline solution having a salt concentration of about 3.4%. ..

Next, as the transportation-use slurry-like ice, a slurry-like ice at −2.3° C. was prepared with a saline solution having a salt concentration of about 3.4%, similarly to the one used in the pre-cooling. Then, the water content of the slurry ice was removed with a colander and concentrated on ice only. The salt concentration after melting the concentrated slurry ice was 2.2%.

As the heat insulating container, a Styrofoam container having an inner size of 386×246×136 mm and a thickness of about 24 mm was used. Eight sealed sheet bags (total of about 2.6 kg) in which seafood were enclosed and about 6.8 kg of concentrated slurry-like ice were stored in this heat insulating container.

The heat insulating container containing the sealed sheet bag and the slurry ice was transported from Hakodate City to Nagasaki City by using a courier that was refrigerated at a temperature of about 10°C or lower. Then, the outside air temperature outside the heat insulating container, the temperature of the slurry ice in the heat insulating container and the temperature of the seafood in the heat insulating container during transportation were continuously recorded using a data logger. Immediately after the completion of transportation, the container was opened to confirm the presence or absence of seafood. The results are shown in FIGS.

As shown in FIG. 10, the temperature outside the heat insulating container during transportation fluctuated greatly in the range of about 2° C. to 21° C. Since it is refrigerated, it is controlled at a low temperature of 10°C or less in many time zones, but it keeps fluctuating by 1°C or more even between about 56:00 to 62:00 when the temperature is the most stable. ..

On the other hand, as shown in FIG. 11, the temperature of the slurry ice was −2.3° C. at the start of transportation and gradually increased, but it was −1.5° C. at the arrival, and the heat insulation was performed. The fluctuation of the temperature of the slurry ice was smaller than the fluctuation outside the container.

In addition, the temperature of yellowtail and cod was almost the same as that of slurry ice. Specifically, as shown in FIG. 12, the temperature of the yellowtail was −2.3° C. at the start of transportation and −1.5° C. at the arrival. The temperature of Madara was −2.3° C. at the start of transportation and −1.4° C. at the arrival.

Furthermore, although the yellowtail (freezing temperature: -1.24°C) and the codfish (freezing temperature: -0.87°C) were both transported at temperatures below the freezing temperature, they were unfrozen when they arrived. there were.

According to Example 9 described above, by properly holding the slurry ice in the heat insulating container, the inside can be held in a predetermined temperature range, and the seafood can be transported without being frozen. It has been shown.

The method for non-freezing transportation of fish and seafood and the apparatus for non-freezing transportation of fish and seafood according to the present invention are not limited to the above-described embodiments and examples, and can be appropriately modified.

For example, in the present embodiment, as the non-contact freezing temperature, the temperature measured by the method shown in the above-mentioned Examples 5, 6, and 7 is used, but the method shown in the above-mentioned example is not necessarily required. It is not necessary to use the temperature measured in 1., and for example, a temperature of about -1 to -2°C may be set based on the freezing temperature of seafood measured by the method described in Example 4 above. Good.

1 Sealed Sheet Bag 2 Slurry Ice 3 Insulation Container 4 Non-freezing Transport Device 5 Temperature Measuring Device 6 Temperature Holding Means 10 Seafood

Claims (5)

A transportation method for transporting unfrozen seafood while storing it in slurry ice,
A method for non-freezing transportation of seafood, in which the seafood is enclosed in a sealed sheet bag so as not to come into direct contact with the slurry ice, and is housed and transported in an adiabatic container together with the slurry ice kept under the following temperature conditions;
A temperature range below the freezing temperature of seafood, and above the non-contact freezing temperature of freezing when the seafood is enclosed in a sealed sheet bag and stored without being in direct contact with the slurry ice. The method of non-freezing transportation of seafood according to claim 1, wherein the seafood is sealed in a vacuum in a sealed sheet bag. The method for non-freezing transportation of fish and shellfish according to claim 1 or 2, wherein the temperature T of the slurry ice is maintained in the following temperature range according to the type of fish and shellfish.
When the seafood is white fish: -0.8°C ≥ T ≥ -2.4°C
If the seafood is red fish: -1.0°C ≥ T ≥ -3.5°C
If the seafood is a marine invertebrate: -1.8°C ≥ T ≥ -4.0°C A transportation device for transporting unfrozen seafood while storing it in slurry ice,
An insulating container for storing seafood enclosed in a sealed sheet bag together with slurry ice,
A non-freezing transport device for seafood, comprising a temperature holding means for holding the slurry ice under the following temperature conditions;
A temperature range below the freezing temperature of seafood, and above the non-contact freezing temperature of freezing when the seafood is enclosed in a sealed sheet bag and stored without being in direct contact with the slurry ice. The non-freezing transport apparatus for seafood according to claim 4, wherein the temperature holding unit holds the temperature T of the slurry ice in the following temperature range according to the type of seafood.
When the seafood is white fish: -0.8°C ≥ T ≥ -2.4°C
If the seafood is red fish: -1.0°C ≥ T ≥ -3.5°C
If the seafood is a marine invertebrate: -1.8°C ≥ T ≥ -4.0°C