JP2022080810A - Oxygen-free gas multipurpose freezing and thawing machine - Google Patents

Abstract

To provide a freezing and thawing machine in which a needed amount when needed is thawed by shortening a thawing time to eliminate thawing loss.SOLUTION: In the freezing and thawing machine: a freezing and thawing bath has a watertight structure of various kinds of tank walls 2 such as a round shape and a square shape with a single-layer wall or a composite wall inserted with a heat insulation material, and a fixed amount of thawing water 4 required according to use purposes is filled in the bath; safe oxygen-free gas 7 such as nitrogen gas and the like which are non-flammable or non-harmful for health is always filled and held in a space between a thawing water surface 5 and a tank wall upper end fringe; a thawing water drain valve 9 is mounted at a bottom plate 8 part in the tank penetrating the tank walls 2 or the bottom plate 8 in the tank; an openable/closable bath lid 10 for preventing the oxygen-free gas 7 or the thawing water 4 from leaking and scattering to an outside of the freezing and thawing bath is mounted on the tank wall upper end fringe.SELECTED DRAWING: Figure 1

Description

The present invention is used in various processing processes in medical research, the food industry, etc., for quick freezing treatment, quick thawing treatment, quick drying treatment, and complex versatility of maintaining freshness in an oxygen-free environment. Safe and appropriate processing can be performed safely and appropriately with a single machine for related multipurpose processing that has not existed in the past.

The conventional related equipment is as follows.
1. Although various commercially available refrigerators, thawing machines, dryers, etc. are devices that maintain related functions, food equipment manufacturers manufacture and sell them as independent devices for individual purposes for various reasons. At most food processing and sales companies such as individual companies and small and medium-sized companies in the world, the current commercial equipment is expensive, despite the fact that various processes such as freezing, thawing, and drying are routinely consistent processing processes. We are concentrating on manufacturing and selling only single equipment that is expensive and takes up space due to power consumption. ,
2. In the conventional aerial thawing process, there are still many methods of thawing at room temperature in the atmosphere, and natural thawing is performed due to the difference in environmental temperature. The site is an unsanitary thawing process, as there are many germs breeding and sometimes pests flying in.
3. At one end of the conventional aerial thawing method, it takes a long time for natural thawing due to the temperature difference from the freezing temperature in the refrigerator-like low-temperature loading and thawing. There is a risk of breeding depending on the bacterial species, even at the refrigerated temperature and the loss of taste of drip generation.
4. In the conventional underwater thawing, the temperature of the thawed water drops due to the frozen product, so the water temperature rises due to boiler steam injection or tap water discharge, etc. It takes time and the freshness of the outside of the frozen product deteriorates, and the boiled loss is large in the canning factory and the ham sausage factory, and the purification cost of the thawed contaminated water wastewater is also large.
5. In conventional underwater thawing, underwater bubble divergence Thaw is due to air bubble divergence in water, surface oxidative deterioration of frozen matter increases due to air oxygen supply, drip leaching is large as thawing progresses, and water drip bubble emission is large. As a result, oxidatively deteriorated drip bubbles are laminated on the water surface, and the bubbles overflow from the thawing tank.
6. Many of the models called defrosters have an expensive configuration and generate ultrasonic waves due to a large amount of power consumption, and despite various miscellaneous defrosted products, the generation wavelength is a single wavelength and is periodic. Various frozen products with different compositions depending on the transmitting element that requires replacement of consumption, with a limited thawing function using only one wavelength, 99% from the social point of view of small and medium-sized enterprises, to improve the business format of better small and medium-sized enterprises. There is a background to contribute.
7. Companies in industries that require freezing and thawing of foodstuffs and those that require thawing should inevitably have both freezing and thawing indispensable processing, but at around -20 ° C in the past. Both the frozen products that have deteriorated in freshness due to long-term freezing in the freezing warehouse and the frozen products that maintain the freshness of ultra-high-speed freezing are the products that cannot be re-frozen in the current situation. It is a big loss in terms of management and social.
8. Why is one model a one-purpose processing machine? Freezing, thawing, and other uses in derivative thinking. I think it's just a business that manufacturers can do,

Indication of invention

Problems to be solved by the invention

The cause of many other issues such as freezing and thawing of fresh organic matter is that even professionals such as cooks, who are professionals, have weak knowledge of equipment technology, and users cannot help. It is in a state of giving up that there is no choice but to follow the products of the cold and thaw machine manufacturer, and even if the equipment manufacturer side has common technical knowledge of freezing and thawing, it is originally the flow of the cooking process of the user and the level of the employee. We should manufacture equipment that takes into consideration cooking initials and running costs, but the reason why we are at the mercy of securing profit margins with simply complicated and expensive equipment configurations without getting out of the common technical range is unexpected. It is a major issue for humankind who cannot change their way of thinking that cannot be reached consciously in a landless social environment.

This is because, in Japan's ratification of the International Convention on the Prevention of Marine Pollution, all major companies nationwide have presented incinerators that consume finite underground fuel oil and generate various harmful gases, which is common sense. Only the company has jointly developed and jointly developed a food waste extinguishing machine that completely extinguishes fish bones and eggshells from fish bones to eggshells with no energy by biotechnology, which is the world's first. The amount is limited, the space is limited, and the common sense incinerator that consumes oil as a finite underground fuel is doubtful about the true intentions of the major companies that present it, but this is not a change of thinking. It is a big issue to expect the progress of the idea.

It is impossible to check the freshness of the frozen food itself unless it is thawed.In some vessels, after purchasing the fresh frozen food, the freshness-deteriorated product is found and cannot be returned. After that, it was frozen in the freezer on the ship, but it was still common sense that the thawing was scheduled to be transferred to the refrigerator from the day before. However, it is upset, and the challenge is to break through the current state of hourly thawing, with rapid freezing and ideally instant thawing.

There are various types of frozen foods, and the composition of frozen foods varies, and the ideal thawing method also varies. Depending on the shape, the product can be thawed in the air or sprayed during the period, and the mackerel with tail and sardine can be thawed in water. There is no thawing machine that can be used for each thawing with the same thawing machine, and the most important thing about the thawing equipment is that it requires a processing process suitable for each of a wide variety of frozen food types. At present, the same defrosting method equipment is a big issue.

Most of the commercially available defrosting equipment is expensive and consumes a lot of power. It is a defroster that is maintained at room temperature or low temperature. It is often said that it is thawed by the vibration friction heat caused by the molecular vibration of the water contained in the frozen food, and it is an applied product of the microwave oven. The food processing factory has major problems such as the length of time and the effect on human health, especially on pregnant women, which cannot be dealt with due to investment efficiency, but it is simple is best, power saving, and inexpensive. , The market without equipment that is safe for the body is a big issue.

The ultimate purpose of the freezer and thawer is to enable processing with the same equipment, faithfully maintain freshness at the time of completion, reduce labor costs for workers, and ensure safety to the human body. The processing time unit should be changed from the current time unit to the second unit and the thawing machine should be cheaper in both initial and running costs. It is common knowledge to do this, and the problem is that there is no equipment on the market that can also dry fruit and other products depending on the operation.

There are innumerable types of frozen foods, and there are a wide variety of freezer and thaw machine user industries, including pharmaceutical development companies, municipal school lunches, chain restaurants, rotating sushi, food supermarkets, and cafeterias in the city. Many users have a wide variety of types of frozen foods to be thawed at each store, etc., and of course they must be able to handle the thawing of the above-mentioned various types of frozen foods, but unfortunately, with the currently commercially available thawing equipment. The problem is that there is no model that can handle all types of frozen foods. ..

Effect of the invention

The following test effects can be obtained by solving the problems.
1. By shortening the thawing time, thawing the required amount when needed, eliminating thawing loss.
In the past, the estimated amount of batch thawing required for hourly thawing was due to excess or deficiency of the amount of thawing. Freezing storage is not possible, and it is common sense that both credit and profitability are lost due to cheap sales and disposal.
2. Rapid thawing to prevent oxidative deterioration in a deoxidized environment and to reproduce the freshness of frozen foods.
The freshness of conventional frozen products is such that no matter how much fresh objects are frozen, if they are thawed in a freezer for a long time, molecular changes such as extramembrane leakage of cell water may occur depending on the time until the core freezes. There is no thawing method that returns the freshness at the time of poor freezing to the freshness before freezing by any thawing method.
3. A safe and inexpensive defroster with natural waves that are safe for the human body and complex waves of various waves.
Conventional artificial electric waves such as electric ultrasonic waves and electromagnetic waves are expensive electric circuits, high power consumption, consumable transmitting elements, human health damage of electric waves, expensive equipment costs, and long time. Defrosting, drip occurrence, etc., these can only be thought of as protecting the profits of the production company rather than protecting users.
4. Morning thawing of frozen products, oxygen-free environment Low-temperature storage Thawed products can be re-frozen and maintained when the store is closed.
The conventional wisdom is that once thawed, it cannot be frozen and stored again, but due to the loss of purchase each time in the repeated thaw tests of the present invention, the ice block frozen red from the sea near Australia for 8,000 yen. Ebi, ice block dimensions 250 mm long x 300 mm wide x 80 mm thick, frozen in an ice block 30 fish are thawed in the water of the present invention for 2 minutes, and after thawing, the whole amount of water and shrimp is put into a -25 ° C freezer. Even if the thawing test and refreezing are repeated 20 times in 40 days, the shrimp head, neck, torso and tail are integrated and hard, and the neck does not tear even if pulled, and the freshness is the same as the first purchase. ..
5. The taste and aroma are the same as before freezing, according to the test product purchasing company.
The Hokkaido frozen sweet shrimp marine product company secretly talked with the company's employees at the tasting after the underwater thawing was completed, and was there any problem? When asked, I asked him to eat this sweet shrimp, so when I ate it, it was as sweet as simmered sugar, so if I asked, it would be a fresh frozen capture of sweet shrimp.
The thawing test brought by a Kochi bonito tataki freezer is a frozen product of tuna bonito, which is also a tasting after the bonito. This is the first time that the scent of bonito has been thawed.
6. Ensuring the sterility of frozen foods with various germs attached by copper ions and the safety of declining the thawing machine.
There is no sterilization freezing of adherent bacteria in the world for any frozen food, and the safety of copper ion sterilization is added in an oxygen-free gas environment such as nitrogen gas for both underwater thawing and in-term thawing. The longer it takes to thaw, the greater the risk of bacterial growth at the surface thaw site.
7. Transformed into a arbitration sound rapid thawing machine for applications other than frozen food thawing machines.
In the case of thawing with liquefied oxygen-free gas such as liquefied nitrogen bomb from the city high-pressure gas sales company to the high-pressure oxygen-free gas supply device, the inside of the thawing tank becomes a low-temperature oxygen-free environment, and sometimes without injecting thawed water. Ultra-low temperature rapid freezing is also possible by injecting and injecting low-temperature gas such as liquefied nitrogen from the oxygen gas bubble discharge tube.
8. By using the present invention, sales will be improved by changing the sales form of frozen fresh fish, frozen meat, and other products.
Frozen food sales area of food super shop, meat, fish, sushi, udon, soba, vegetables such as senkiri radish are all frozen display, thawed display All products with unsold loss are frozen display at the store, purchaser Self-defrosting by prepaid, or defrosting gift by sales staff, customer defrosting order Prepaid by prepaid, second defrosting such as sashimi and sliced tech meat is cash on delivery, minute defrosting is prepaid and other products After purchase, you can receive it back and receive it, and the products that the customer uses for the next day's food will remain frozen, and sometimes even if the product is thawed in minutes, a transparent defroster that allows the customer to see the defrosting site is also possible. Machines are also possible.
9. With the purchase of frozen foods, quality cannot be confirmed if it is frozen, and quality can be confirmed by rapid thawing in front of you.
Ice block imported shrimp frozen with water to prevent freezing and drying deterioration, black tiger prawn in Southeast Asia, land farm far away from export companies, improvement by flatbed truck in 40 ℃ temperature, black tiger sorting and water Even if it is frozen for a long time by injecting it into the freezing room for 24 hours, the freshness of the food is deteriorated in time from the farm to the freezing bureaucrats. It is impossible to distinguish with frozen products, but it can be verified in 2 minutes.
Bamboo steamer box-shaped mackerel 10-tail block freezing is completed in about 25 minutes, the eyes are blue due to the blue light of the body, and it is common knowledge that red fresh blood flows out from Ella, but these cannot be verified with the conventional defroster.
10. The essence of the thawing machine is that any frozen food is safe, fresh, inexpensive and long-lasting.
The thawing tank is made of Japan SUS304 stainless steel, the thawing water circulation pump is also made by Japan Ebara Corporation SUS, and the gas circulation pump is also the Nihon Seiko Sangyo diaphragm pump. It is a protective product.

The material of the tank wall (2) of the cold thawing tank (1) may be made of metal or resin, but due to the synergistic effect of the collision reaction wave of the natural wave, the material made of metal is better than the wave-absorbing resin, and it can cope with aging. Therefore, we recommend using stainless steel, and use SUS304, which naturally has a watertight structure (3) in order to maintain the underwater thawing function.

In the case of underwater thawing, half the depth of the tank wall (2) is set as the thawed water surface (5) of the thawed water (4) of a certain depth, from the thawed water surface (5) to the upper edge of the tank wall (6). The space volume of the tank is filled with oxygen-free gas (7), which is safe and does not pose a danger to the human body. ) A thawed water drain valve (9) was attached by penetrating, and it was attached in a state where the tank lid (10) could be opened and closed with various packings in contact with the upper surface of the upper end edge (6) of the tank wall.

If the oxygen-free gas discharge pipe (11) to be installed in the thawed water (4) filled in the semi-lower part of the cold thaw tank (1) is loaded in contact with the bottom plate (8) in the tank, the thawed water drain valve Thawed water from (9) (4) Since it is difficult to remove drainage of various sedimented pollutants during replacement drainage, install a space of about 40 mm from the surface of the bottom plate (8) in the tank.

In the oxygen-free gas discharge pipe (11), oxygen-free gas discharge holes (12) are formed at equal positions with holes having a diameter of 3 mm at intervals of about 30 mm, and the arrangement shape of the oxygen-free gas discharge pipe (11) is as follows. By evenly arranging the bottom plate (8) in the tank as much as possible, it was of course effective in all of the uses of the present invention in terms of equalization effect and time reduction.

The pipe end portion of the oxygen-free gas discharge pipe (11) is fitted with an opening / closing lid (13) for cleaning the inside of the pipe for the purpose of hygienic and sometimes cleaning to prevent clogging of the oxygen-free gas discharge hole (12) due to solid matter. To.

There are various types of anoxic gas (7) introduced in the cold / thaw tank (1), but judging from the specific knowledge level of the employees who handle the cold / thaw machine (1), cheap but dangerous carbon dioxide gas was avoided. However, it is not impossible to use carbon dioxide gas if safety can be ensured by a highly knowledgeable user, but it should be noted that changes in color and taste may occur in the composition of food materials. Nitrogen gas, which is a gas that prevents oxidative deterioration and has common sense of safety in the world and the food industry, has been adopted.

There are two types of nitrogen gas supplied from the oxygen-free gas supply device (14), one is liquefied nitrogen gas and the other is simply nitrogen gas, but it is selected as either one within the scope of use of the present invention, and rapid refrigeration processing is performed. Absolute liquefied nitrogen may be used for both use of only or rapid thawing treatment, and only nitrogen gas may be used or liquefied nitrogen gas may be used when using only for the second all thawing treatment. Liquefied nitrogen gas is also used for permanent storage of medical molecules at ultra-low temperature of liquid nitrogen-196 ° C by liquefying nitrogen gas in a separate process. Even when thawing in water, liquefied nitrogen can be thawed in water (4) at room temperature by rapidly expanding and exploding due to a temperature difference, but low-temperature oxygen-free freshness can be maintained and thawed. It should be noted that the safety valve of the storage pressure tank works due to the rise in the temperature inside the bomb due to the rise in the temperature of the bomb, and the loss of air emission should be noted.

In the case of supply by anoxic gas supply device (14) of both liquefied nitrogen gas and nitrogen gas, if the consumption is large, it can be supplied by installing a nitrogen gas storage pressure tank on its own premises, but it is also a commercially available nitrogen gas generator. Although it is possible to install the liquefied nitrogen gas cylinder, considering the supply piping equipment cost and maintenance cost, we considered the use in a normal store, and also considered the thawing process and the supplement of the refreezing process. ..

By turning on and off the gas electric control valve (15) via the pressure control valve (15) attached to the liquefied nitrogen gas cylinder of the oxygen-free gas supply device (14), it is turned on via the oxygen-free gas supply pipe (17). It is ejected into the cold thaw tank (1) from the oxygen-free gas discharge hole (12) of the oxygen-free gas discharge pipe (11).

The oxygen-free gas (7) staying in the cold thawing tank (1) is placed on the upper edge (6) of the tank wall (2) at a distance from the thawed water surface (5) during the thawing process. The oxygen-free gas suction pipe (18) installed in close proximity is continuously attached to the gas pump suction port (20) of the gas recirculation pump (19), and is connected to the gas pump discharge port (21) by the gas recirculation air supply pipe (22). , Sometimes introduced and connected to the recirculation water supply pipe (23) via the air supply amount adjusting valve, and introduced to the oxygen-free gas discharge pipe (11) installed near the bottom plate (8) in the tank, but the oxygen-free in the thawing process. The gas (7) supply source is the oxygen-free gas (7) that stays in the tank, that is, the point that the oxygen-free environment can be maintained and thawed by recirculating the nitrogen gas that stays in the tank is a major factor in the thawing time, and the frozen udon is 30. A little less than a second, imported ice block Black Tiger Frozen shrimp can be thawed for a short time in seconds such as around 2 minutes, which contributes to a great cost reduction.

About half of the internal volume of the cold / thaw machine (1) The thawed water (4) that injects water penetrates the tank wall (2) near the anoxic gas discharge pipe (11) installation level, and the flowing water through pipe (24). It is connected to the recirculation type pump suction port (26) of the thawed water recirculation pump (25) via the recirculation water pump discharge port (27), through the pipe flow water supply pipe (23), and via the recirculation water amount control valve (28). The adjusted water amount is connected to the anoxic gas discharge pipe (11) on the inner bottom plate (8) of the tank across the upper end edge (6) of the tank wall.

Frozen foods (29) compatible with various thawing processes are loaded in a thawing basket (30), and in the case of freezing processing, fresh fish, meat and vegetables are loaded in a net basket (30), and both release anoxic gas. Although it is installed on a tube (11) and processed, it is a net basket (30) common to all processing such as underwater thawing, air thawing, jet thawing, quick freezing, and dried fruit processing.

The net cage (30), which is common to all processing, has a size that is easy to handle, and the mesh opening ratio is determined by the individual size of the processing object before freezing or after thawing. However, it is desirable to use a net cage (30) with as little water flow resistance and ventilation resistance as possible. Simply put, it is desirable that the stainless fine wire diameter is 1 mm or less and the mesh space is 5 mm square or more. If it passes through, it will be thawed after the cloth net broadcast, but it must have a lid for the net basket (30), and if it is thawed underwater, the lid opening / closing lock should be closed or the opening / closing lock should be closed. By attaching a 5 mm thick, 50 mm square stainless steel plate to the outside of the lid of the non-thaw basket (30), it is possible to prevent the frozen product (29) from flowing out to the outside of the net basket (30) after the thawing is completed.

Electrical control such as operation stop considering the installation location of the cold / thaw tank (1) is performed by a waterproof switch box compatible with each device, and all functions can be prepared for operation by turning on the power switch (31). When it is closed, it goes into hibernation with OFF, and it does not operate even if other device operation switches are turned ON.

After turning on the power switch (31), if the gas electric control valve switch (32) is turned on, the flow rate is adjusted by the pressure regulating valve (15) from the anoxic gas supply device (14) such as a liquefied nitrogen gas cylinder. It is discharged and filled into the cold thawing tank (1) via the anoxic gas discharge pipe (11) from a storage cylinder of liquefied nitrogen gas or nitrogen gas, but the specific gravity is the same as that of atmospheric air and the tank is oxygenated. To make the air oxygen-free, the gas electric control valve switch (32) is turned off after about 5 to 10 seconds, depending on the amount of outflow from the contact gap between the upper edge of the tank wall (6) and the tank lid (10). Then, the introduction of nitrogen gas or the like into the tank is stopped, but the functionality does not change even if the gas is stopped after 15 seconds or 20 seconds, but it leads to waste of anoxic gas (7) more than necessary.

The gas recirculation pump switch (33) is adapted for thawing in anoxic bubble water, thawing in anoxic bubble water flow radiant air, thawing in anoxic gas air flow, and drying treatment of dried fruits, etc. For example, the anoxic gas (7) such as nitrogen gas staying in the upper space inside the cold / thaw tank (1) is replaced by the gas recirculation pump (19) by the anoxic gas suction pipe (18) and the gas pump suction port (20). The gas recirculation pump is sucked from the gas pump discharge port (21), connected to the anoxic gas discharge pipe (11) in the tank via the gas recirculation air supply pipe (22), and ejected from the anoxic gas discharge hole (12). When the switch (33) is turned off, it stops.

The thawed water recirculation pump switch (34) is used only for thawing in anoxic bubble water and thawing in anoxic bubble water flow radiant air. When the switch is turned on, the thawed water stored in the lower part of the cold thaw tank (1) ( 4) is the recirculated water from the flowing water penetrating pipe (24) fitted through the tank wall (2) via the recirculated water pump suction port (26) of the thawed water recirculation pump (25) of the thawed water recirculation pump (25). The flow rate of the thawed water (4) pressurized from the pump discharge port (27) is adjusted by the reflux water amount control valve (28), and the oxygen-free gas discharge pipe (11) in the tank is adjusted by the reflux water supply pipe (22). Pressurized and ejected from the oxygen-free gas discharge hole (12) of the same pipe, and stopped by turning off the thawed water recirculation pump switch (34).

The inside of the cold thawing tank (1) is filled with oxygen-free gas, and the independent operation and the cooperative operation of the gas recirculation pump (19) and the thaw water recirculation pump (25) are as follows.
1. Underwater thawing is ON and linked operation for both pumps, and OFF when completed.
2. For aerial thawing, only the gas recirculation pump (19) is turned on and turned off when completed.
3. Thaw in water flow radiant air, both pumps ON, (Be careful of the thawed water surface (5) in the tank)
4. Dry processing of fresh food, only gas recirculation pump (19) is turned on, if necessary, variable temperature controller (37) is also turned on, and all are turned off when completed.
5. Instant quick freezing, both pumps stopped, and gas electric control valve turned on. OFF when freezing is completed.
6. Cleaning treatment of surface deposits of fresh vegetables such as vegetable salad, same as 1 above in water thawing.
7. It is also possible to accelerate various processing processes by adjusting the variable temperature controller (37) in other processing processes other than freezing processing, especially in drying processing such as dried fruits.

The safety should be described for fresh fish meat and frozen foodstuffs distributed all over the world. Since there are no sterilized products and it is difficult to ensure safety by pick-up inspection even in import inspection, cold / thaw tank (1) A water-permeable ventilation box (36) made of a stainless wire mesh or the like loaded with fine copper fibers (35) installed in the gap on the inner bottom plate (8) of the inner tank allows copper ionized water without using chemicals. , Provides an environment in which the sterilization process can proceed as much as possible, and the generation of mold in the tank of the cold / thaw machine (1) has been eliminated.

Finally, in a wide variety of cooking process environments excluding freezing, sometimes more urgent processing, if rapid processing is desired, the temperature inside the tank should be raised within a range that does not affect the freshness. By supporting the dial rotation temperature of the variable temperature controller (37) or by digitally instructing the electronic circuit, the thawed water (4) in the tank can be installed underwater, or the tank wall (2) in the tank can be installed for heating. It is also possible to raise the temperature environment inside the tank to about the outside air temperature by the device (38).

[Fig. 1] Front view of a rapid cold thawing tank that maintains freshness by releasing natural wave complex wave water with oxygen-free gas staying in the tank and thawed water, at a level where the thawed water surface covers the net cage for the purpose of thawing in water. Partial perspective view. [Fig. 2] Top view, partial perspective view of a rapid cooling and thawing tank that maintains the freshness of natural wave complex waves with oxygen-free gas and thawed water that stays in the tank. [Fig. 3] A side view of the equipment room side of the gas recirculation pump, thawed water circulation pump, etc. of the rapid cooling and thawing tank that maintains freshness by the natural wave composite wave water emission with the oxygen-free gas and thawed water staying in the tank. [Fig. 4] Side view of a rapid cold thawing tank that maintains freshness by diffusion in natural wave complex wave water with oxygen-free gas and thawed water staying in the tank, at a level where the thawed water surface covers the net cage for the purpose of thawing in water. Partial perspective view. [Fig. 5] Side view of a cold thawing tank in which the thawing water level is near the bottom of the net cage for the purpose of aerial thawing by the jet shock wave of natural wave composite wave with oxygen-free gas staying in the tank and thawing water. , Partial perspective view. [Fig. 6] FIG. 6 is a side view and a partial perspective view showing the following objective functions with a small amount of thawed water on the bottom plate of the tank or without filling with thawed water. (1) A gas recirculation pump is used to inject the stagnant oxygen-free gas in the tank into the frozen food in the net cage in the air. For making fresh fish, vegetables, fruits, dried products, dried fruits, etc. in a net cage in the air. (3) With both the gas recirculation pump and the thawed water recirculation pump stopped, the gas electric control valve switch is turned on, and the direct injection of liquid nitrogen gas at -196 ° C enables quick freezing to maintain freshness in an oxygen-free environment.

1 Cold thaw tank 2 Tank wall 3 Watertight structure 4 Thawed water 5 Thawed water surface 6 Tank wall upper edge 7 Anoxic gas 8 Tank inner bottom plate 9 Thawed water drain valve 10 Tank lid 11 Anoxic gas discharge pipe 12 Anoxic gas discharge hole 13 Open / close lid for cleaning the inside of the pipe 14 Anoxic gas supply device 15 Pressure control valve 16 Gas electric control valve 17 Anoxic gas supply pipe 18 Anoxic gas suction pipe 19 Gas recirculation pump 20 Gas pump suction port 21 Gas pump discharge port 22 Gas recirculation air supply pipe 23 Recirculation water supply pipe 24 Recirculation water penetration pipe 25 Thawed water recirculation pump 26 Recirculation water pump Suction port 27 Recirculation water pump Discharge port 28 Recirculation water amount control valve 29 Frozen food 30 Net cage 31 Power switch 32 Gas electric control valve switch 33 Gas recirculation pump Switch 34 Thawed water recirculation pump Switch 35 Fine copper fiber 36 Water flow ventilation box 37 Variable temperature controller 38 Heating device

Claims (3)

The cold / thaw tank (1) is a tank wall (2) of various types such as a round shape or a square shape, and has a watertight structure (3) with a single-layer wall or a composite wall with heat insulating material inserted. A certain amount of thawed water (4) required is loaded accordingly, and the space from the thawed water surface (5) to the upper edge of the tank wall (6) is always safe without flammability such as nitrogen gas or harmless to health. Anoxic gas (7) is filled and held, and a thawed water drain valve (9) is attached to the tank inner bottom plate (8) portion by penetrating the tank wall (2) or the tank inner bottom plate (8). On the upper edge (6) of the tank wall, there is a tank lid (10) that can be opened and closed to prevent leakage and scattering of oxygen-free gas (7) or thawed water (4) to the outside of the cold thaw tank (1). It will be installed.
The oxygen-free gas discharge pipe (11) installed with a detachable joint for the purpose of cleaning the inside of the tank has a vertical space distance of about 40 mm on the surface of the bottom plate (8) in the tank. The diameter, placement position, and number of holes of the oxygen-free gas discharge hole (12), which is arranged evenly on the total area of the oxygen-free gas discharge pipe (11) and drilled in the oxygen-free gas discharge pipe (11), are processed by examining various conditions. Will be done.
The standard diameter of each hole of the oxygen-free gas discharge pipe (11) is 3 mm, and the oxygen-free gas discharge pipe (11) is the bottom plate (8) in the tank in consideration of the discharge of fine deposits from the tank when draining thawed water. ), Which is installed by holding a gap without being in close contact with the pipe, and has a removable opening / closing lid (13) for cleaning the inside of the pipe so that the inside of the oxygen-free gas discharge pipe (11) can be cleaned regularly. Is installed.
The anoxic gas (7) is a commercially available nitrogen gas generator by removing oxygen from the aerial air, a liquefied nitrogen gas storage tank installed on the premises under the control of a high-pressure gas manufacturing company, or various liquefied gas-filled bombs, or gas only. The anoxic gas (7) is supplied from the anoxic gas supply device (14) via the pressure control valve (15) as needed, such as by installing a filling bomb, and via the gas electric control valve (16). It is connected to the anoxic gas supply pipe (17), and when the gas electric control valve (16) is turned on, the inside of the cold / thaw tank (1) instantly becomes anoxic, but it leaks to another route by the check valve. It does not flow, and the introduction of oxygen-free gas (7) is stopped when the switch is turned off. ..
The oxygen-free gas (7) injected into the cold-thaw tank (1) penetrates the tank wall (2) and the tank wall (2) in the upper space, and the oxygen-free gas suction pipe (18) mounted is a gas. The gas from the gas pump suction port (20) of the recirculation pump (19) is connected, the gas from the gas pump discharge port (21) is connected to the recirculation air supply pipe (22), and the recirculation water supply pipe (23) is connected.
The recirculation water supply pipe (23) is a recirculation water through pipe (24) by penetrating the thawed water (4) filled in the lower part of the cold / thaw tank (1) and penetrating the tank wall (2) at the lower part of the cold / thaw tank (1). It is connected to the recirculation water pump suction port (26) of the thawed water recirculation pump (25) and sucked, and if there is a need to control the flow rate from the recirculation water pump discharge port (27), the flow rate of the pipe is controlled. The flow rate is adjusted by the valve (28), and the flow rate is adjusted to the anoxic gas discharge pipe (11) installed on the bottom plate (8) in the tank via the recirculation water supply pipe (23), and the injection amount of the thawed water (4). Is an amount of submerging the net cage (30) containing the frozen product (29) in the thawed water (4), and the preparation for thawing in water is completed in about half the depth of the cold thawing tank (1).
The electric control is simplified, and the power switch (31), the gas electric control valve switch (32) for injecting anoxic gas such as nitrogen gas, and the gas recirculation pump switch (33) after adjusting and fixing with the flow control valve respectively. , Both the thawed water recirculation pump switch (34) are turned on to start underwater thawing, and turned off to stop.
Depending on the type of frozen food (29), thawing can be selected from three types of thawing methods: oxygen-free bubble water thawing, oxygen-free bubble water flow radiated air thawing, and oxygen-free gas air flow air thawing. This enables three types of thawing methods, enables rapid freezing processing by direct injection of an oxygen-free gas supply device (14) using liquefied nitrogen, etc., and also enables rapid freezing to prevent oxidative deterioration of all foodstuffs such as dried fruits and powdered foods. It is an almighty machine that maintains freshness and can be used for oxygen-free drying.
There are no sterile frozen foods (29) and fresh fish meat in the world, and it is not known what kind of fungi are attached to them, and it is assumed that some fungi are attached to all frozen foods (29). Inevitably, it is impossible to select the chemical type if the attached bacterial species is unknown, and at the same time, there are various restrictions on the chemicals. As a result of careful consideration, fine copper fiber (35), which has a rapid sterilization effect including viruses, is thawing according to the volume of the thawing tank. It is loaded into a water-permeable ventilation box (36) such as a punching metal plate made of SUS304 material or a mesh structure, installed in the space of the bottom plate (8) in the tank, and infiltrated with thawed water (4) and oxygen-free gas (7). It is expected to have the property and air permeability, and to sterilize the bacteria adhering to frozen matter and the sterilization effect in the cold thawing tank (1) by the reflux of copper ions in the tank. In the case of thawing processing such as aerial thawing, water thawing, and jet thawing in the cold thawing tank (1), depending on the amount of the frozen product (29) inserted, the frozen food in the tank may be related to the volume inside the tank. As the ambient temperature of (29) shifts to a lower temperature and approaches 0 ° C, there is no deterioration in freshness, but it affects the thawing time. Therefore, keep the temperature inside the tank at around 6 ° C, which is the refrigerating temperature. As a measure to thaw, various heating devices (38) equipped with a variable temperature controller (37) such as a thermostat or an electronic circuit for temperature control, in an environment where the temperature inside the tank is a refrigerating temperature, in seconds. However, the dimension changes, and in the case of producing dried fruits, dried vegetables, etc., a variable temperature controller (37) is used to keep the temperature at around 30 ° C, which is about the air temperature, in a tank. The multifunctional cold thawing machine according to claim 1, which can also process a moisturized dry food for maintaining freshness, including water evaporation of a small amount of water injected into the inner bottom plate (8). Dare to describe the usage method for each of the versatile purposes of the present invention.
The first thawing method is a natural complex wave, which is an oxygen-free bubble submersible explosion thawing method, in which the thawing water surface (5) in the cold thawing tank (1) is placed on the oxygen-free gas discharge pipe (11). The thawed water surface (5) that covers the entire net cage (30) containing the frozen product (29) is safe for the human body as well as the falling water surface of the natural waterfall, and prevents oxidative deterioration due to oxygen-free gas (7). Defrosting to maintain freshness is an oxygen-free bubble underwater explosive compound wave thawing method of natural composite waves by innumerable large and small underwater bubble emission explosions. The thawing time at a core temperature of -3 ° C is 10 mm sliced meat 45 seconds, thickness 40 mm beef 4 minutes, vacuum frozen sashimi bundle 30 seconds, thickness 80 mm x 300 mm square imported ice block block shrimp black tiger 2 minutes, 1 serving frozen udon 30 seconds. , Whale, Akitou fish 1 and a half minutes. Innumerable types of frozen foods are thawed in seconds and minutes, and some can be thawed after ordering a visitor's dish. Claims that it can be used for underwater natural ultrasonic instantaneous cleaning of salad vegetables, which is safe even if you put your hands in the water for purposes other than freezing, by thawing in water that faithfully reproduces the freshness at the time of freezing, eliminating all problems. 1 is the versatile cold thaw machine described in 1.
The second thawing method is a state in which the thawing water surface (5) in the cold thawing tank (1) is at a level just above the upper surface of the oxygen-free gas discharge pipe (11), and the net cage (30) protrudes above the water surface. It is a natural complex wave that is safe for the human body, and is radiated from the oxygen-free gas discharge tube (11) to the frozen product (29) in the net cage (30), and is thawed by the aerial oxygen-free shock complex wave. By adjusting the pressure of both the pump (19) and the thawed water recirculation pump (24), frozen udon, frozen small fish, etc. can be thawed in about 1 minute and used as needed. To.
The third method of thawing is to inject thawing water (4) into the cold thawing tank (1) to the extent that it does not come into contact with the oxygen-free gas bubble discharge pipe (11) on the bottom plate (8) in the tank, or to inject water. At zero, of course, the thawed water recirculation pump (25) does not operate at a stop, only the gas recirculation pump (19) operates, and is constant from the anoxic gas discharge pipe (11) to the anoxic gas supply device (14). Only the anoxic gas (7) staying in the tank for volume injection is recirculated by the gas recirculation pump (19) and thawed in the air dissipated by the anoxic gas airflow. Frozen in the dry Silas block Freezing, etc., does not dry in an oxygen-free space due to a constant humidity environment, and the semi-dried fish before freezing is reproduced, but all frozen products (29) have this oxygen-free gas flow. The defrosting process can be performed by the aerial thawing method in the dissipative environment, and the conventional common wisdom of drip generation is eliminated. Dry deterioration is also prevented under the water evaporation environment on the bottom plate (8) in the tank.
Next, it can be used for the completely opposite freezing process, and when used for the purpose of rapid freshness maintenance freezing of fresh fish, meat and vegetables, thawed water (4) etc. is completely contained in the cold thawing tank (1). Without injecting water, both the gas recirculation pump (19) and the thawed water recirculation pump (25) were stopped, and the cold / thaw tank (1) was stopped from the anoxic gas supply device (14) via the pressure control valve (15). By opening and closing the gas electric control valve switch (32), the ultra-low temperature gas such as liquefied nitrogen gas sent to the sushi is prevented from flowing back to other lines by controlling with a check valve, and the cold thawing tank is used from the oxygen-free gas discharge pipe (11). It is possible to release it into (1) and directly spray it onto frozen objects such as fish, meat, sushi, and vegetables loaded in the net cage (30) to maintain ultra-low temperature freshness and rapid freezing as it is. For sushi, sushi, etc., both sushi and sushi are frozen and solidified in the shape they were in the shape of the sushi, and then vacuum-packed. In the middle of the Pacific Ocean, famous sushi in Ginza is served whenever needed, and sushi menus are posted in small cafeterias in the suburbs of the world. ,
Finally, when used for the purpose of preventing oxidative deterioration in medical and foodstuffs, for example, in the case of producing dried vegetables, dried meats, and various dried fruits, the above-mentioned third thawing method is anoxic. The temperature in the cold thawing tank (1) is set to an appropriate temperature by the variable temperature controller (37) and various heating devices (38) in the same way as the aerial thawing of the gas stream, and the freshness of the organic matter is set. Maintenance drying treatment is also possible.

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