JP3037560B2 - Bactericidal saline, freshness-maintaining saline and its preparation - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for preparing a saline solution which is safe for living organisms without adding any drug and which maintains bactericidal activity without polluting the environment. it is an attempt to freshness hold meat and seafood with.

[0002]

2. Description of the Related Art Conventionally, in food processing, as a sterilization method other than heating, a method using a chemical agent is mainly used.
Above all, the chlorine disinfection method was used in which the amount of use was determined in accordance with the provisions of the official food additive standard set by the government.

[0003] Other physical sterilization methods are roughly classified into a method using a germicidal lamp (ultraviolet irradiation method) and an ozone treatment method.

[0004]

However, of the above-mentioned conventional methods, the chlorine sterilization method has a problem that freshness is remarkably reduced particularly when applied to fish and shellfish, and the surface is bleached. In the case of the ultraviolet irradiation method using a germicidal lamp, the water passing around the germicidal lamp is sterilized, but the water itself cannot maintain the sterilizing power.

[0005] Further, in the sterilization method using ozone, it is necessary to use high concentration ozone in order to expect a sufficient sterilization effect, and it is also important that ozone has a large effect on the human body. In addition, it is practically difficult to use ozone water as it is to maintain sterilizing power as it is,
Since a closing system is required so that ozone does not leak to the outside, the versatility is poor.

The present invention has been made in view of such conventional problems, and is safe for living organisms by activating saline or natural seawater without adding any drug. It is an object of the present invention to provide a bactericidal saline solution that can maintain bactericidal activity without contaminating the environment, sterilize food processing, maintain the freshness of meat and seafood, and also serve as a treatment water for skin diseases that works gently for humans and animals. It was done.

[0007]

SUMMARY OF THE INVENTION In order to solve the conventional problems as described above and to achieve the intended object, the constitution of the present invention is to aerate air or oxygen to a saline solution having an arbitrary concentration, Wavelength 180-200 nm, 250-3
The nascent oxygen O generated by sequentially irradiating ultraviolet rays of 00 nm and 300 to 360 nm, and the N which has become the electrolyte
a ⁺ and Cl ^- are produced by the reaction of Na ⁺ Cl
O ^- it consists in sterile saline containing a.

[0008] Further, the present invention provides a salt concentration of 0.9 to about 3%.
Blowing ozone into brine, wavelength 250~300nm ozone bubbles in the saline, oxygen nascent generated by sequentially irradiating the ultraviolet rays of 300~360nm
O and ionized Na ⁺ and Cl ^- Na ⁺ ClO produced by reaction with ^- it consists in keeping the freshness saline containing a.

Further, the present invention provides a salt concentration of 0.9 to about 3%.
Ozone is blown into the saline solution, and then the ozone bubbles in the saline solution have wavelengths of 250 to 300 nm and 300 to 360 nm.
It characterized by sequentially irradiating nm ultraviolet resides in a process for the preparation of freshness saline for fish and shellfish and meat.

[0010]

The bactericidal saline solution according to the present invention is aerated by blowing air or oxygen into a saline solution having an arbitrary concentration.
By irradiating m ultraviolet rays, a part of the oxygen in the bubbles becomes ozone at a low concentration.

In other words, oxygen molecules in the air have a wavelength of 180
Basal state of oxygen radicals (active oxygen) is generated when irradiated with ultraviolet rays to 200 nm. _{O 2 + hv (180~200nm) →} 2O (3 P) hv: UV O ⁽³ P): acid atom of the basal state

[0012] Then, the oxygen molecules which are in the air and dissolved in the acid atom of the basal state react to produce ozone. O ( ³ P) + O ₂ → O ₃ O ₃ : ozone

[0013] Ozone formed and containing ozone at a slight concentration
Bubbles you are then, by being irradiated with ultraviolet rays having a wavelength of 250 to 300 nm, produces active oxygen of the oxygen i.e. singlet decomposition to nascent. This nascent oxygen,
Na ⁺ ionized as an electrolyte in an aqueous solution of salt
And Cl ^- ions of reaction to finely concentration was Na ⁺ C
lO - ^(sodium hypochlorite previous one) so that the occurs.

In other words, O ₃ has a wavelength of 250 to 300 n.
When m ultraviolet rays are irradiated, O ₃ is decomposed to generate singlet oxygen atoms and singlet oxygen molecules. O ₃ + hv (250 to 300 nm) → O ( ¹ D) + O ₂ ( ¹
Δ) hv: ultraviolet ray O ( ¹ D): singlet oxygen atom O 2 ( ¹ Δ): singlet oxygen molecule

The singlet oxygen atom reacts with the ionized sodium ion Na ⁺ and the chloride ion Cl ⁻ of the salt solution to generate dissociated sodium hypochlorite, thereby increasing the sterilizing power. ^{Na + + Cl - + O (} 1 D) → Na + ClO -

[0016] In this connection, the Na ⁺ and ClO ^- are both humans and animals are harmless to live fish, etc., the above reaction mechanism is as mechanism being performed by the waves and air and sunlight natural marine, It is the present invention to prepare a bactericidal saline by artificially applying this principle of nature.

The singlet oxygen atom reacts with water in water to form a hydroxyl radical (OH), which strongly acts to kill bacteria in the water. In particular, ultraviolet rays having a wavelength of 300 to 360 nm are used. Is irradiated,
The nascent oxygen reacts with H in water to generate hydroxy radical (OH), which is an active species of oxygen having extremely strong oxidizing power, and further enhances the bactericidal effect. O ( ¹ D) + H ₂ O + hv (300-360 nm) → 2O
H OH: hydroxy radical

The preferred absorption wavelength of the hydroradical is 300 to 360 nm, and most preferably, OH is produced most efficiently at 350 nm.

Further, by setting the salt concentration to a physiological salt solution concentration, that is, 0.9%, the osmotic pressure in the cell membrane of meat and fish becomes the same, and the intracellular solution does not migrate into the immersion solution. Become. However, in order to maintain the freshness of fish and shellfish, it is preferable to set the salt concentration to about 3%, which is the salt concentration of seawater.

On the other hand, as shown in FIG. 1, an apparatus for producing a sterile saline solution according to the method of the present invention comprises a tank 2 for storing a saline solution 1 and a suction port formed at a low position of the tank 2. 3, first to third ejectors 5, 6, 7 connected to the suction port 3 via a pipe 4, and first to third ultraviolet rays connected to each of the ejectors 5, 6, 7 Cylinders 8, 9, and 10 are provided.

The first ejector 5 sucks air using the pressure (fluid force) of the flowing water.
One end is connected to the pipe 4 and the other end is a first ultraviolet tube 8.
Is communicated with the inflow port 8a. Further, an opening and closing valve 11 and the check valve 12 separate is mounted on the top surface of the first Eje <br/> Kuta -5.

Further, the first to third ultraviolet tubes 8, 9,.
10 has inflow ports 8a, 9a, 10a at the bottom,
Outlets 8b, 9b, and 10b are provided in the upper part, and ultraviolet irradiation tubes 13, 14, and 15 are removably disposed therein.

The first ultraviolet tube 8 and the second ejector 6 or the second ultraviolet tube 9 and the third ejector 7
Are connected through pipes 16 and 17, and the outlet 19 b of the third ultraviolet tube 10 and the pump 18 are connected by a pipe 19.

Further, bypass pipes 20 and 21 for efficiently feeding bubbles to the ejectors 6 and 7 in the next step are connected to the tops of the first and second ultraviolet tubes 8 and 9, respectively.
One end of each of the bypass tubes 20 and 21 is connected to each of the ultraviolet tubes 8 and 9.
And the other end is connected to the second and third ejectors 6 and 7 via the check valve 12.

Incidentally, the aforementioned ultraviolet irradiation tubes 13, 14, 1
5 are wavelengths of 185 nm, 254 nm, and 350 n, respectively.
m ultraviolet rays.

The location instrumentation that is configured as described above, but is intended to circulate into the UV tube 8,9,10 saline solution 1 filled in the tank 2 by the driving of the pump 18,
As such a circulation route, first, the aqueous solution 1 in the tank 2
Is sucked upward from the suction port 3 provided at the bottom of the tank 2 and flows into the ultraviolet tube 8 via the ejector 5. At this time, air (outside air) passes through a check valve 12 via an on-off valve 11 and is forcibly sucked into the ejector 5, and together with the aqueous solution 1, an inflow port 8 a formed at the lower part of the ultraviolet tube 8.
Into the upper portion while receiving ultraviolet rays having a wavelength of 185 nm from the irradiation tube 13.

At this time, a part of the oxygen in the bubbles becomes ozone 22 having a low concentration, and the aqueous solution 1 in which gas-liquid mixture is performed is sent from the upper outlet 8b to the second ejector 6 via the pipe 16. together, even bubbles float to the top of the ultraviolet ray tube 8,
While being sucked by the second ejector 6 through the bypass pipe 20, the liquid is forcibly fed into the next ultraviolet tube 9. Then, a wavelength of 2
When ultraviolet 54nm is irradiated, the ozone bubbles decomposed to singlet oxygen 23 becomes also, at this time, singlet oxygen generated in Na ⁺ and C l in aqueous solution ^- reacted with, Na ⁺
ClO ^- to become.

Further, similarly, singlet oxygen which has been sent into the last ultraviolet tube 10 and has been irradiated with ultraviolet light having a wavelength of 350 nm by the ultraviolet irradiation tube 15 reacts with water to form hydroxyl radicals. And is discharged to the tank 2 via. In the figure, 24, 2
5 and 26 are transformers for each ultraviolet lamp.

Next, the production of the sterile saline solution according to the present invention
Example, fishery processing example, freshness retention test example and comparative test example
The present invention will be described in more detail and specifically. Production example 1
Was set under the following conditions to produce a sterile saline solution. Conditions Salt solution concentration: 3% Salt solution temperature: 22 ° C (room temperature) Salt water volume: 400 liter Pump circulation capacity: 80 liter / min Ultraviolet irradiation tube: 185 nm 15 W one 254 nm 40 W one 350 nm 40 W one bottle Circulation of water to be treated by operation) Time: 20 minutes

Fishery processing example 1 (Opening of horse mackerel, processing of sweet salt) The apparatus was operated in the same manner as in Manufacturing example except that 40 kg of horse mackerel was placed in a water tank. Next, the water was collected from the water tank to obtain treated water. On the other hand, after the apparatus was operated under the same conditions as in the production example without irradiation with ultraviolet rays, liquid was collected from a water tank to obtain raw water.

[0031] The treated water and raw entrusted to an inspection authority viable count (NaCl3%, standard agar medium added 96 hours at room temperature incubation), the number of E. coli, fungi, results were tested for yeast, the following As shown in Table 1.

[0032]

[Table 1]

Fishery Processing Example 2 (White fish treatment) The same as Fishery Processing Example 1 , except that 40 kg of white fish
The fish were put into a 0-liter water tank, processed, and taken out of the water tank to obtain processed fish. On the other hand, a white fish was taken out of the water tank by circulating a saline solution without irradiating ultraviolet rays, and used as a raw fish.

The viable cell counts and coliforms of the treated fish and the raw fish were commissioned to a laboratory and the results were as shown in Table 2 below.

[0035]

[Table 2]

Fishery Processing Example 3 (Opening of horse mackerel, hot salt processing) In the case of hot salt processing, 50 kg of open horse mackerel is put into a water tank storing 200 liters of saline having a salt concentration of 22%.
Soak for 7 minutes. Therefore, after the immersion treatment, the horse mackerel is taken out of the water tank, the water in the water tank is collected and used as raw water, and then the water in the water tank is reduced by 1 in the same manner as in the fishery processing example 1 .
The mixture was circulated for a time and irradiated with ultraviolet rays. Thereafter, water in the aquarium was collected to obtain treated water.

The viable cell count (cultured at 35 ° C. for 48 hours) and the coliform bacteria of the raw water and the treated water and the coliform group were commissioned to a laboratory and the results were as shown in Table 3 below.

[0038]

[Table 3]

Comparative Test Example The open horse mackerel processed with sweet salt was prepared by putting 20 kg of open horse mackerel into a water tank storing 200 liters of saline having a salt concentration of 3%.
It is manufactured by soaking for a minute and then drying overnight. Therefore, it left this way and azide opening by obtained prior art method, 10 days and opened horse mackerel processed article of the present invention methods are dried resultant and one night in fish processing Example 1 under the condition of 20 to 23 ° C. After that, it was subjected to a sensory test. The results were as shown in Table 4 below.

[0040]

[Table 4]

Freshness Retention Test Example The apparatus shown in FIG. 1 (the fish tank of the boat is an aquarium) was attached to a skipjack single-line fishing boat and a near-sea tuna fishing boat operating near the Mariana Islands at 20 degrees north latitude and 138 degrees east longitude. did.

[0042] fishing boats fish in the tank, true water 2 with respect to the seawater 1.
Store at a rate of 83 (the solution containing seawater obtained in this case)
The salinity of the bonito becomes 0.9%) , and the caught bonito was put into it. In addition, the tuna was split on the deck, the internal organs were removed, and put in a fish tank.

The weight of 0.9% salt water is 2 ton and the weight of fish is 1.2 ton. The salt water is circulated and transported from the vicinity of the Mariana Islands for 72 hours while irradiating with ultraviolet light, and then landed. (Tuna was also treated for the same time). The surface of all the landed fish was clear, and the competitive price in the market increased by 30%. In addition, the meat quality was better than the untreated product at the place where the sample was tasted.

The color of the water in the fish tank has conventionally been blood color and dos black, but the water treated by the treatment device was clear and had little fish odor.

[0045]

The bactericidal saline according to the present invention is safe for living organisms without harming the environment by activating the saline itself by irradiating ultraviolet rays without adding any drug. It has an excellent effect that it can be maintained. Therefore, sterilization in food processing, meat, standing role in seafood freshness hold.

[Brief description of the drawings]

FIG. 1 shows an outline of an apparatus for producing a sterile saline solution according to the present invention, and is a partially sectional view.

[Explanation of symbols]

 Reference Signs List 1 aqueous solution 2 tank 3 suction port 4 pipe 5 first ejector 6 second ejector 7 third ejector 8 first ultraviolet tube 8a inflow 8b outflow 9 second ultraviolet tube 9a inflow 9b outflow 10 third ultraviolet tube 10a flow Inlet 10b Outlet 11 Open / close valve 12 Check valve 13 Ultraviolet irradiation tube 14 Ultraviolet irradiation tube 15 Ultraviolet irradiation tube 16 Pipe 17 Pipe 18 Pump 19 Pipe 20 Bypass tube 21 Bypass tube

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Possession Tadashi 4-39-3 Oyabe, Yokosuka City, Kanagawa Prefecture (56) References JP-A-63-192368 (JP, A) JP-A-1-137962 (JP) , A) JP-A-1-18775 (JP, A) JP-A-1-56690 (JP, A) JP-A-4-346773 (JP, A) JP-A-4-27493 (JP, U) JP-A 63-63393 (JP, U) Hira 3-27997 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 3/358 A01N 59/08

Claims (3)

(57) [Claims] An air or oxygen solution is aerated to a saline solution having an arbitrary concentration, and the resulting bubbles have wavelengths of 180 to 200 nm and 250 to 250 nm.
Na ⁺ C generated by the reaction between nascent oxygen O generated by sequentially irradiating ultraviolet rays having a wavelength of 300 nm and 300 to 360 nm with Na ⁺ and Cl ^{− serving as} electrolytes
lO ^- characterized in that it contains, killing fungal brine. 2. Ozone is blown into a salt solution having a salt concentration of 0.9 to about 3%, and an ozone bubble in the salt solution has a wavelength of 250 to
Na ⁺ Cl generated by the reaction between nascent oxygen generated by sequentially irradiating ultraviolet rays of 300 nm and 300 to 360 nm with ionized Na ⁺ and Cl ^−.
O ^- it characterized in that it contains, freshness retaining brine. 3. Ozone is blown into a saline solution having a salt concentration of 0.9 to about 3%, and then ultraviolet rays having wavelengths of 250 to 300 nm and 300 to 360 nm are sequentially irradiated on the ozone bubbles in the saline solution. that, fish and shellfish and methods of preparing freshness saline for meat.