JP3137188B1 - Food preservation processing method and apparatus - Google Patents
Food preservation processing method and apparatusInfo
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- JP3137188B1 JP3137188B1 JP27074999A JP27074999A JP3137188B1 JP 3137188 B1 JP3137188 B1 JP 3137188B1 JP 27074999 A JP27074999 A JP 27074999A JP 27074999 A JP27074999 A JP 27074999A JP 3137188 B1 JP3137188 B1 JP 3137188B1
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- nitric oxide
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Abstract
【要約】
【課題】 主に生鮮食品の保存期間の延長。
【解決手段】 一酸化窒素(NO)、NOおよびNOの
類縁化合物(NO2 、N 2 O3 、ONOOH)を、保存
処理対象食品に接触させることにより殺菌又は静菌を行
う方法。NO等が、ボンベに保存したもの、又は電場14
にて生成したもの、水溶液にしたものである。装置は、
NOを主要成分とするガス、又はNOとNOの類縁化合
物を供給するガス供給手段2 と、このガス供給手段から
供給されるガスに保存対象食品を接触させるガス接触手
段3 とを具備する。ガス供給手段が、N2 ガスおよびO
2 ガスを含むガスを電場を通過させることにより反応さ
せてNO及びNO2 ガス、それらの分解または反応生成
物を生成するガス生成装置、又はボンベに貯蔵したNO
を反応しにくいガスで希釈して供給する装置である。ガ
ス接触手段3 が、ガス供給手段からのガスを供給される
外界から区画された空間であり、ガスを暴露又は吹きつ
けて接触させる構成。【wrap up】
[PROBLEMS] To extend the preservation period of fresh foods.
SOLUTION: Nitric oxide (NO), NO and NO
Related compounds (NOTwo, N TwoOThree, ONOOH)
Sterilization or bacteriostasis is performed by contacting the food to be treated.
Way. NO etc. stored in a cylinder or electric field 14
And an aqueous solution. The equipment is
Gas containing NO as a main component, or an analogous compound of NO and NO
Gas supply means 2 for supplying materials, and
Gas contacting hand to contact food to be stored with supplied gas
And step 3. The gas supply means is NTwoGas and O
TwoReacted by passing a gas containing gas through an electric field.
NO and NOTwoGases, their decomposition or reaction products
NO generated in a gas generator or a cylinder
Is diluted with a gas that is difficult to react. Moth
Contact means 3 is supplied with gas from the gas supply means.
A space separated from the outside world that exposes or blows gas
Contact.
Description
【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION
【0001】[0001]
【発明の属する技術分野】本発明は、食品分野で適用可
能な細菌の増殖を抑制できる方法及び装置に関する。[0001] The present invention relates to a method and an apparatus which can suppress the growth of bacteria applicable to the food field.
【0002】[0002]
【従来の技術】最近、一酸化窒素(NO)は血圧調節や
神経伝達物質として生体内でアミノ酸のアルギニンから
生成される物質であることが分かってきた。更にまた、
一酸化窒素は生体内の感染防御物質としても知られるよ
うになった。即ち、NOに殺菌作用があるということが
言われるようになってきたが、実際はNOの酸化体の、
.NO2 やONOOH(パーオキシナイトライト、過酸
化亜硝酸)あるいは .N 2 O3 等がその本体のようであ
る。 .NO2 は主としてNOと空気中の酸素との反応に
より生成し、ONOOHはNOとスーパーオキサイド
(02 - )との反応により生成し、 .N2 O3 はNOと
.NO2 の反応により生成し、これらはいずれも静菌な
いし殺菌作用を有する。これまで、ガス体の殺菌成分と
してオゾンやホルマリンが知られていたが、いずれも生
体にとって有害で、有毒であり、食品等の保存目的には
不適当と考えられている。また、これ等を使用するよう
な作業に従事する人にとっては健康上問題である。2. Description of the Related Art Recently, nitric oxide (NO) regulates blood pressure and
From the amino acid arginine in vivo as a neurotransmitter
It has been found to be a produced substance. Furthermore,
Nitric oxide is also known as a protective substance in vivo
Swelled. In other words, NO has a bactericidal action.
It has come to be said, but in fact, of the oxidized form of NO,
.NOTwoAnd ONOOH (peroxynitrite, peracid
Nitrous acid) or.N TwoOThreeIs like its body
You..NOTwoMainly affects the reaction between NO and oxygen in the air
NONO and superoxide
(0Two -), And.NTwoOThreeIs NO
.NOTwoWhich are all bacteriostatic
It has a germicidal action. Until now, the sterilization component of the gas body and
And ozone and formalin were known,
Harmful to the body and toxic
Considered inappropriate. Also, use these
It is a health problem for those engaged in unskilled work.
【0003】これに関連して、NOは生理的化合物で、
生体内でも生じるものである。その殺菌性が提唱されて
10年に近い。NOは、通常はガス状態で存在するが、
空気中の酸素と徐々に反応しNO2 (詳しくは .N
O2 )となる。この〔 .NO2 〕により強力な殺菌力が
あることを我々は以前に見出した(文献:K.Yosida,T.A
kaike,T.Doi,S.Ijiri,M.Suga,M.Ando and H.Maeda (
著),Pronounced enhancementof .NO-dependent antim
icrobial action by an .NO-oxidizing agent,imidaz
olineoxyl N-oxide, Infection and Immunity (米国微
生物学会機関紙) 61巻,pp.3552-3555,1993 年)。ま
た、ONOOHにもNOよりはるかに(100倍以上)
強い酸化力と殺菌力があることを見出している。In this connection, NO is a physiological compound,
It also occurs in vivo. Its bactericidal properties have been proposed for nearly 10 years. NO normally exists in a gaseous state,
NO 2 reacts slowly with oxygen in the air .
O 2 ). This [NO 2.] That there is a strong sterilizing power by we have found previously (Reference: K.Yosida, TA
kaike, T.Doi, S.Ijiri, M.Suga, M.Ando and H.Maeda (
Author), Pronounced enhancementof. NO-dependent antim
icrobial action by an. NO-oxidizing agent, imidaz
olineoxyl N-oxide, Infection and Immunity (American Society for Microbiology), 61, pp. 3552-3555, 1993). Also, ONOOH is much more than NO (more than 100 times)
It has been found that it has strong oxidizing power and sterilizing power.
【0004】従来、食品分野では、加熱処理できない生
鮮食品の場合、鮮度保持のために、冷蔵技術や冷凍及び
解凍技術がよく利用されている。しかし、冷蔵、冷凍に
は積極的な殺菌作用がないために、他の殺菌技術、例え
ば、防腐剤や抗菌物質を使用する技術と共に利用されて
いることが多い。また、常温、又は冷蔵温度で手軽に利
用できる防腐処理や殺菌技術には、各種化学薬品を使用
する技術があるが、最近では食品全般において薬剤の使
用が嫌われる傾向が強い。また別に、医療分野では、医
療機器等の消毒ためにオゾン(O3 )ガスやエチレンオ
キサイド(C2 H4 O)ガスを使用する場合があるが、
これは常温で自然に分解して酸素とか無害のエチレング
リコールになるため、後始末が比較的容易であるという
利点を有する。しかし、前者は有毒であり、強い酸化力
を有するために機器の材質によっては使用できない問題
がある。後者は多くの食品に存在する水の存在下ではそ
の利用は無効となる。Conventionally, in the field of foods, in the case of fresh foods which cannot be subjected to heat treatment, refrigeration techniques and freezing and thawing techniques are often used to maintain freshness. However, refrigeration and freezing do not have a positive germicidal action and are therefore often used in conjunction with other germicidal techniques, such as those using preservatives or antibacterial substances. In addition, there are preservative treatments and sterilization techniques that can be easily used at room temperature or refrigerated temperature using various chemicals, but recently there is a strong tendency to dislike the use of chemicals in foods in general. Separately, in the medical field, ozone (O 3 ) gas or ethylene oxide (C 2 H 4 O) gas may be used for disinfecting medical equipment and the like.
This has the advantage that it is relatively easy to clean up because it naturally decomposes at room temperature into oxygen or harmless ethylene glycol. However, the former is toxic and has a problem that it cannot be used depending on the material of the device because it has a strong oxidizing power. The latter is ineffective in the presence of water, which is present in many foods.
【0005】[0005]
【発明が解決しようとする課題】生鮮食品、とくに魚介
類、肉類は、それ自体栄養豊富であり、細菌類の増殖が
容易に生じる。低温においてもこれら微生物に由来す
る、あるいは魚や肉類中にもともと存在する消化酵素、
なかんずく蛋白分解酵素(カテプシンなど)によって品
質の劣化が生ずると考えられる。本願発明者等が行った
予備実験によると、NOガスの殺菌作用は確認でき、ま
た、NOガスはかなり低い濃度であっても抗菌作用、あ
るいは静菌作用を認めることができた。NOガスはO2
と反応し大気中には長く残存し得ないものであり、また
O2 と反応して安定なNO2 となるため、食品分野等に
おいて利用できる可能性が高いと思われる。本発明は、
NOガスを用いた食品の保存方法と、その方法に使用す
る装置を提供しようとするものである。[0004] Fresh foods, particularly fish and shellfishes and meats, are rich in nutrients themselves, and bacterial growth easily occurs. Digestive enzymes derived from these microorganisms even at low temperatures, or originally present in fish and meat,
Above all, quality degradation is thought to be caused by proteolytic enzymes (such as cathepsin). According to preliminary experiments conducted by the inventors of the present application, the bactericidal action of NO gas was confirmed, and the antibacterial action or the bacteriostatic action was able to be recognized even at a very low concentration of NO gas. NO gas is O 2
And it cannot remain in the atmosphere for a long time, and it reacts with O 2 to form stable NO 2 , so it is considered that it is highly possible to use it in the food field and the like. The present invention
An object of the present invention is to provide a method for storing food using NO gas and an apparatus used for the method.
【0006】[0006]
【課題を解決するための手段】本発明の食品保存処理方
法は、一酸化窒素を、保存処理対象食品に接触させるこ
とにより殺菌又は静菌を行うことを特徴とする(第1の
態様)。この方法では、一酸化窒素が保存処理対象食品
に接触することにより、保存処理対象食品の表面部分の
殺菌又は静菌を行う。前記接触は、具体的には一酸化窒
素ガス又は一酸化窒素ガスを含む気体中に保存処理対象
食品を暴露すること、又は保存処理対象食品に同気体を
吹きつけること、および一酸化窒素を水に溶存させて水
溶液として水溶液を保存処理対象食品に接触させること
を含む概念である。Means for Solving the Problems] food preservation method of the present invention, nitric oxide, and performing sterilization or bacteriostatic by contact with stored processed foods (first
Aspect ). In this method, the surface portion of the food to be preserved is sterilized or bacteriostatic by contacting nitric oxide with the food to be preserved. Specifically, the contacting is to expose the food to be preserved in a gas containing nitric oxide gas or nitric oxide gas, or to spray the gas on the food to be preserved, and This is a concept that includes contacting the aqueous solution with the food to be treated for preservation as an aqueous solution by dissolving the same in an aqueous solution.
【0007】また、別の本発明の方法は、一酸化窒素お
よび一酸化窒素の類縁化合物を、保存処理対象食品に接
触させることにより殺菌又は静菌を行うことを特徴とす
る(第2の態様)。一酸化窒素及び一酸化窒素の類縁化
合物が保存処理対象食品に接触することにより、保存処
理対象食品の表面部分の殺菌又は静菌を行う。ここで一
酸化窒素の類縁化合物は、NOがO2 又はスーパーオキ
サイド(O 2 - )と反応して生成されるNO2、N2O3、
ONOOH、NO2 -などである。Further, another method of the present invention, the analogous compounds of nitric oxide and nitric oxide, and performing sterilization or bacteriostatic by contact with stored processed foods (second aspect ). When the nitric oxide and the analogous compound of nitric oxide come into contact with the food to be preserved, the surface portion of the food to be preserved is sterilized or bacteriostatic. Here, the analogous compound of nitric oxide is that NO is O 2 or super oxide.
NO 2 , N 2 O 3 , which is produced by reacting with the side (O 2 − ) ,
ONOOH, NO 2- and the like.
【0008】前記方法(第2の態様)において、前記一
酸化窒素およびその類縁化合物の中の少なくとも一酸化
窒素は、ボンベに保存したものを用いるのがよい(第3
の態様)。ボンベ入りの一酸化窒素が入手できれば、容
易に実施できる。[0008] In the method (second aspect), at least nitrogen monoxide in the carbon monoxide nitrogen AND ITS analogues compounds, it is preferable to use those stored in the cylinder (3
Embodiment ). If a cylinder of nitric oxide is available, it can be easily implemented.
【0009】また、別の本発明の方法は、一酸化窒素及
び二酸化窒素あるいはその類縁化合物を、保存処理対象
食品に接触させることにより殺菌又は静菌を行うことを
特徴とする(第4の態様)。この方法では、一酸化窒素
が酸素と反応して二酸化窒素を生成し易いため、酸素の
存在下では反応して二酸化窒素を生成することになる
が、この二酸化窒素、さらにこれらの類縁化合物にも殺
菌又は静菌作用があり、二酸化窒素及びその他の類縁化
合物を殺菌又は静菌に寄与させる。Further, another method of the present invention, the nitric oxide and nitrogen dioxide or the analog thereof, and performing the sterilization or bacteriostasis by contacting the stored processed foods (fourth aspect ). In this method, since nitric oxide easily reacts with oxygen to form nitrogen dioxide, it reacts in the presence of oxygen to form nitrogen dioxide. It has a bactericidal or bacteriostatic action, and contributes nitrogen dioxide and other related compounds to bactericidal or bacteriostatic.
【0010】前記方法(第2の態様)において、前記一
酸化窒素及び一酸化窒素の類縁化合物等は、殺菌・抗菌
成分を電場にて生成するものを用いるのがよい(第5の
態様)。電場にて生成した一酸化窒素が酸素との反応に
より生成する二酸化窒素も反応性が強いNO2ラジカル
(・NO2)であり、このような・NO2、・NO、N 2
O 3 、ONOOH、NO 2 -が、保存対象食品の表面又は
表面付近で殺菌又は静菌作用をする。[0010] In the method (second aspect), the analogous compounds of nitric oxide and nitric oxide, a bactericidal and antibacterial component is preferably used those that generated by the electric field (the fifth
Aspect ). Nitrogen dioxide generated by the reaction of oxygen with nitrogen monoxide generated in an electric field is also a highly reactive NO 2 radical (NO 2 ), such as NO 2 , NO, and N 2
O 3 , ONOOH and NO 2 − have a bactericidal or bacteriostatic action on or near the surface of the food to be stored.
【0011】また、別の本発明の方法は、一酸化窒素及
び一酸化窒素と酸素等(例、O2 -(スーパーオキサイ
ド))との反応生成物等のガス状あるいは溶液状物を、
保存対象食品に接触させて付着あるいは浸透処理を行う
ことを特徴とする(第6の態様)。この方法の前記酸素
は、具体的には、保存処理対象食品の表面に溶存してい
る酸素、又は溶液状物を別に作る場合は溶媒の水に含ま
れている酸素等である。反応生成物は、例えば、N
O2、ONOOH等であり、殺菌又は静菌作用があるこ
と、ONOOHは、殺菌又は静菌作用がNOよりも更に
大きいものであることは前に述べた。また、前記溶液状
物は、水に一酸化窒素及び一酸化窒素と酸素等との反応
生成物を溶存させたものである。従って、殺菌又は静菌
作用は、NO、及び生成したNO2、N2O3、ONOO
H等により行われる。Further, another method of the present invention, nitric oxide and nitric oxide and oxygen or the like (eg, O 2 - (superoxide)) a gaseous or solution-like material such as a reaction product,
Contacting the storage target food and performing deposition or infiltration process (sixth aspect). Specifically, the oxygen in this method is oxygen dissolved on the surface of the food to be subjected to the preservation treatment, or oxygen contained in water of a solvent when a solution is separately prepared. The reaction product is, for example, N 2
A O 2, ONOOH etc., that there is a bactericidal or bacteriostatic action, ONOOH, it was mentioned before sterilization or bacteriostatic action are those greater than NO. The solution is obtained by dissolving nitric oxide and a reaction product of nitrogen monoxide with oxygen and the like in water. Therefore, the bactericidal or bacteriostatic action is based on NO and the NO 2 , N 2 O 3 , ONOO produced.
H or the like.
【0012】これらの方法では、一酸化窒素に、又は一
酸化窒素及び一酸化窒素と酸素との反応生成物若しくは
一酸化窒素の類縁化合物に、接触した保存処理対象食品
は、表面部分が殺菌又は静菌され、細菌の増殖が抑制さ
れる。NOガスは大気中あるいは保存処理対象食品の表
面部分に溶存しているO2 と反応して短時間のうちによ
り安定なNO2 になるので、使用した後のNOガス及び
NOガスからの生成物は、殆ど除去処理を考慮しなくて
もよい。According to these methods, the surface of the food to be subjected to the preservation treatment which has been brought into contact with nitric oxide or with nitric oxide and a reaction product of nitric oxide and oxygen or a compound related to nitric oxide has a surface portion sterilized or treated. It is bacteriostatic and inhibits bacterial growth. The NO gas reacts with O 2 dissolved in the air or on the surface of the food to be preserved, and becomes more stable NO 2 in a short time. Need not consider the removal process.
【0013】一酸化窒素の殺菌作用については、試験菌
として細菌(ミクロコッカス・ルテウス及び黄色ぶどう
球菌)を同じ希釈倍率で含む減菌普通栄養寒天培地(ニ
ッスイ製薬社製)を密閉容器中に収容したものを2つ準
備し、一方の容器のみにNOガスを含むガスを導入して
再び密閉し、両者を恒温器(孵卵器)にて37°Cに保
持し、一昼夜〜一週間にわたり観察すると、NOガスと
接触させたものと接触させないものとでは、細菌の繁殖
程度に大きな差異(50〜100倍以上)があり、NO
ガスの方には大きな抗菌作用があることが確認された。
従って、例えば、この保存処理後に、処理雰囲気のまま
常温で又は低温(冷蔵温度)で保存すると、あるいは通
常の雰囲気で冷蔵すると、保存処理されていないものよ
りも劣化が少なく、鮮度が長く保たれ、保存期間が延長
される。前記実験結果の一部を表1に示す。With regard to the bactericidal action of nitric oxide, a sterilized normal nutrient agar medium (manufactured by Nissui Pharmaceutical Co., Ltd.) containing bacteria (Micrococcus luteus and Staphylococcus aureus) at the same dilution ratio as test bacteria is contained in a closed container. Prepare two of these, introduce a gas containing NO gas into only one of the containers, seal again, hold both at 37 ° C. in a thermostat (incubator), and observe from day to night to one week In addition, there is a large difference (50 to 100 times or more) in the degree of bacterial growth between those contacted with NO gas and those not contacted with NO gas.
It was confirmed that the gas had a large antibacterial effect.
Therefore, for example, when stored at normal temperature or low temperature (refrigerated temperature) in the processing atmosphere after this storage processing, or when refrigerated in a normal atmosphere, the deterioration is less than that of the non-preserved processing, and the freshness is maintained longer. , The storage period is extended. Table 1 shows some of the experimental results.
【0014】[0014]
【表1】 [Table 1]
【0015】表1における細菌コロニーの大きさは、コ
ロニー数が100前後になるように植菌し、それを処理
群では電場で生成したNOと接触させるように、電場近
くのNOガス導入密閉区画内に37°Cの恒温器で放置
培養し、対照群はNOガス導入密閉区画内には置かず、
通常の大気下に放置後、同様の培養を行い、同じ3日後
に計測した値である。コロニー面積の大きさは細菌の増
殖の速さを示す。両群の培地はトリプトソイブロスの
1.2%寒天入平板培養である。処理群を放置した、即
ち暴露したときのNOガス導入密閉区画内の空気中のN
O濃度は600ppmで、オゾンは検出されない。The size of the bacterial colonies in Table 1 is inoculated so that the number of colonies is around 100, and in the treatment group, the NO gas introduction closed compartment near the electric field is brought into contact with the NO generated in the electric field in the treatment group. In a 37 ° C constant temperature oven, the control group was not placed in the NO gas introduction closed compartment.
This is a value measured three days after the same cultivation after standing in a normal atmosphere. The size of the colony area indicates the speed of bacterial growth. The culture medium for both groups is tryptic soy broth 1.2% agar-plated culture. When the treatment group was left, that is, when exposed, N in the air in the closed section for introducing NO gas was removed.
O concentration is 600 ppm, and ozone is not detected.
【0016】本発明の食品保存処理装置は、一酸化窒素
を主要成分とするガスを供給するガス供給手段と、この
ガス供給手段から供給されるガスに保存対象食品を接触
させる接触手段とを具備することを特徴とする(第7の
態様)。[0016] The food preservation treatment apparatus of the present invention includes gas supply means for supplying a gas containing nitrogen monoxide as a main component, and contact means for bringing the food to be preserved into contact with the gas supplied from the gas supply means. characterized by (seventh
Aspect ).
【0017】前記食品保存処理装置(第7の態様)にお
いて、前記ガス供給手段の供給する一酸化窒素を主要成
分とするガスが、二酸化窒素、および一酸化窒素の類縁
化合物を含むガスである構成とするのがよい(第8の態
様)。[0017] In said food storage processing apparatus (seventh aspect), the gas to nitrogen monoxide major component supplied by the gas supply means is a gas containing nitrogen dioxide, and analogous compounds of nitric oxide structure preferably set to (eighth state of
Like ).
【0018】前記食品保存処理装置(第7の態様)にお
いて、前記ガス供給手段が、窒素(N2)ガスおよび酸
素(O2)ガスを含むガスを電場を通過させることによ
り窒素ガスと酸素ガスを反応させて活性の強い一酸化窒
素(・NO)及び二酸化窒素(・NO2)ガスさらにそ
れらの分解または反応生物を生成するガス生成装置であ
る構成とするのがよい(第9の態様)。N2及びO2の混
合ガスが電場に置かれることによりNOガスを生成させ
ることができることは、本願発明者等の実験により確認
された。このガス生成装置で使用するN2ガス及びO2ガ
スとしては、乾燥空気を使用するのがよい。即ち、前記
原料ガス供給装置は、乾燥空気を供給する空気供給装置
である構成とするのがよい。乾燥空気とするのは原料ガ
ス中に水分が含まれていると、生成されたNOが酸素と
反応してNO2を生成し、そのNO2が水と反応してHN
O3(硝酸)が生成され、その分NO濃度が低減するか
らである。この構成では、原料ガスと電力を用いて効率
よく生成したNOガスを供給するので、NOガスを簡単
に入手し難い地域で使用できる食品保存処理装置が得ら
れる。[0018] In said food storage processing apparatus (seventh aspect), the gas supply means, nitrogen (N 2) gas and oxygen (O 2) nitrogen gas and oxygen gas by passing an electric field to a gas containing a gas is reacted active strong nitric oxide (· NO) and nitrogen (· NO 2) dioxide preferably set to configure a gas generator for generating gas further their degradation or reaction products (ninth aspect) . It has been confirmed by experiments conducted by the present inventors that NO gas can be generated by placing a mixed gas of N 2 and O 2 in an electric field. Dry air is preferably used as the N 2 gas and the O 2 gas used in this gas generator. That is, it is preferable that the raw material gas supply device is an air supply device that supplies dry air. The dry air is formed when the raw material gas contains moisture, the generated NO reacts with oxygen to generate NO 2 , and the NO 2 reacts with water to form HN.
This is because O 3 (nitric acid) is generated, and the NO concentration is reduced accordingly. In this configuration, since the NO gas efficiently generated by using the raw material gas and the electric power is supplied, a food preservation treatment device which can be used in an area where NO gas is not easily available can be obtained.
【0019】前記食品保存処理装置(第9の態様)にお
いて、前記電場は、間隔を隔てて設置した対向電極に電
極間の絶縁破壊電圧よりも低い電圧で、つまり放電しな
い高周波電位を印加する構成である構成とするのがよい
(第10の態様)。電極に好ましくは20〜100kHz
の周波数の電位を印加するのがよく、このようにするの
は、これまでの実験では、5kHz以下の周波数の電位を
印加したのではNOガスの生成に高電圧、大電力が必要
になり、また高濃度のNOガスが得られないからであ
り、100kHz以上ではこれ以上に周波数を上げても、
誘電体損失が増加して効率が低下し、また電場が安定し
ないからである。[0019] In said food storage processing apparatus (ninth aspect), the electric field at breakdown voltage lower than the voltage between the electrodes to the counter electrode was placed at a distance, applying a high frequency potential that is not discharged structure it is preferable to configure to be the (tenth aspect). 20-100kHz preferably for electrodes
It is preferable to apply an electric potential having a frequency of, and this is because, in the experiments so far, if an electric potential having a frequency of 5 kHz or less is applied, a high voltage and a large electric power are required to generate NO gas, Also, because high concentration NO gas cannot be obtained, even if the frequency is increased more than 100 kHz,
This is because the dielectric loss increases, the efficiency decreases, and the electric field is not stable.
【0020】前記食品保存処理装置(第7の態様)にお
いて、前記ガス供給手段が、ボンベに貯蔵した一酸化窒
素ガスを一酸化窒素ガスと反応しにくいガスで希釈して
供給する構成とするのがよい(第11の態様)。この希
釈に用いるNOと反応しにくいガスとしては、例えばN
2ガスがよい。ボンベからNOガスを供給するときは濃
度が100%のNOガスを供給可能であるが、NOガス
の静菌作用は10ppmでも認められ、希釈して使用す
るのが経済的である。その濃度は保存対象食品の保存期
間、あるいは保存目的等に応じて適切に決めればよい
が、実用的には100〜100,000ppmがよい。
希釈用のガスをN2としたのは、空気を使用するときの
ように空気中の酸素とNOの反応が起こらず、NOがよ
り安定で存在するためである。[0020] In said food storage processing apparatus (seventh aspect), the gas supply means, to configure the supply to dilute the nitric oxide gas stored in a bomb in nobler gas and nitrogen monoxide gas good (eleventh aspect). Examples of the gas that does not easily react with NO used for the dilution include N 2
2 gas is good. When supplying NO gas from the cylinder, NO gas having a concentration of 100% can be supplied, but the bacteriostatic action of NO gas is recognized even at 10 ppm, and it is economical to use it after diluting it. The concentration may be appropriately determined depending on the storage period of the food to be stored, the storage purpose, and the like, but is practically preferably 100 to 100,000 ppm.
The gas for diluting was N 2, the use of air Kino
This is because the reaction between oxygen in the air and NO does not occur, and NO is more stably present.
【0021】前記食品保存処理装置(第7〜11の態
様)において、前記接触手段が、前記ガス供給手段から
のガスを供給され、保存処理対象食品を収容できる外界
から区画された空間である構成とするのがよい(第12
の態様)。この構成のものは、区画を密閉型区画とする
と、保管用密閉型倉庫、保冷運送車両等に適用できる。[0021] The food storage processing unit (7 to 11 of the state
In like), the contact means being supplied with gas from the gas supply means, it is preferable to configure that the space defined by the outside world that can accommodate store processed foods (12
Embodiment ). This configuration can be applied to a closed storage warehouse, a cold storage transport vehicle, and the like, provided that the partition is a closed partition.
【0022】前記食品保存処理装置(第12の態様)に
おいて、前記ガス接触手段が、前記空間内で前記ガス供
給手段から供給されるガスを保存処理対象食品に吹きつ
けて接触させる構成とするのがよい(第13の態様)。
このガス接触手段では、保存処理対象食品の表面部を集
中的に供給ガスの濃度にすることになり、前記空間内全
体を所定の濃度以上に維持する場合に比べて、少ない供
給ガスの量で効果的に保存処理対象食品に接触させるこ
とができ、また、活性の強い状態のガスを使用する場合
に活性程度の低下が少ない早い時期に有効に保存処理対
象食品に接触させることができて、実用上有効である。[0022] In said food storage processing apparatus (twelfth aspect), the gas contacting means, to a structure for contacting by spraying a store processed foods gas supplied from said gas supply means in said space good (thirteenth aspect).
In this gas contact means, the surface portion of the food to be preserved is concentrated at the concentration of the supply gas, and the amount of supply gas is smaller than in the case where the entire space is maintained at a predetermined concentration or higher. It can be effectively brought into contact with the food to be preserved, and when a gas having a strong activity is used, it can be effectively brought into contact with the food to be preserved at an early stage when the degree of activity decreases little. It is practically effective.
【0023】前記食品保存処理装置(第12の態様)に
おいて、前記ガス接触手段が、前記空間内で保存処理対
象食品を外気を遮断可能な包装材で包装する包装装置を
設けられている構成とするのがよい(第14の態様)。
この構成では、殺菌若しくは静菌雰囲気に維持されてい
る空間内でその内部雰囲気と共に包装するから、包装さ
れた包装体内部には細菌類を含む外気が進入する機会が
なく、特に生肉、魚介類等の生鮮食品では細菌類の繁殖
が抑制され、その分鮮度の低下が抑制され、この他の食
品であっても食品は保存期間がより延長される。前記空
間は、例えば、ベルトコンベアが移動するように設け、
空間内のコンベア上でガスと接触させて殺菌又は静菌
し、包装を行い、その出入口は、エヤーカーテン、開閉
ゲート等でコンベア上の保存処理対象食品が通過できる
ようにすると共に外気の進入ができるだけ少なくなるよ
うに空間の内部気圧を正圧に保つ構成とするのがよい。[0023] In said food storage processing apparatus (twelfth aspect), the gas contacting means, a configuration is provided a packaging device for packaging at blocking packing materials outside air storage processed food in said space it is preferable to (fourteenth aspect).
In this configuration, since packaging is performed together with the internal atmosphere in a space maintained in a sterilized or bacteriostatic atmosphere, there is no opportunity for outside air containing bacteria to enter inside the packaged package. In such fresh foods, the propagation of bacteria is suppressed, and the decrease in freshness is suppressed. Even with other foods, the storage period of the foods is further extended. The space is provided, for example, to move a belt conveyor,
It is sterilized or bacteriostatic by contacting it with a gas on a conveyor in the space, and packaging is performed.The entrance and exit of the conveyor are air curtains, opening and closing gates, etc. so that the food to be stored on the conveyor can pass through and the outside air can enter. It is preferable to keep the internal pressure of the space at a positive pressure so as to minimize the pressure.
【0024】また、別の本発明の食品保存処理装置は、
一酸化窒素を主要成分とするガスを供給するガス供給装
置と、このガス供給装置から供給されるガスを水に溶解
させる水溶液生成手段と、この水溶液を保存対象食品に
接触させる接触手段とを具備することを特徴とする(第
15の態様)。接触手段は、水溶液を噴霧することによ
るのがよい。Further, another food preserving and treating apparatus of the present invention comprises:
A gas supply device for supplying a gas containing nitrogen monoxide as a main component, an aqueous solution generating means for dissolving the gas supplied from the gas supply device in water, and a contact means for bringing the aqueous solution into contact with the food to be stored characterized by (a fifteenth aspect). The contact means may be by spraying an aqueous solution.
【0025】前記食品保存処理装置(第15の態様)に
おいて、前記接触手段が、前記水溶液を噴霧してその霧
を保存対象食品に接触させる噴霧装置を備えている構成
とするのがよい(第16の態様)。前記噴霧装置は、保
存処理対象食品を収容できる外界から区画された空間内
に設ける構成とするのがよい。[0025] In the food preserving and treating apparatus (fifteenth aspect ), it is preferable that the contact means includes a spraying device for spraying the aqueous solution and bringing the mist into contact with the food to be preserved ( fifth aspect ) . 16 aspect ). It is preferable that the spraying device is provided in a space partitioned from the outside that can store the food to be preserved.
【0026】[0026]
【発明の実施の形態】本発明の第1の実施の形態を図1
〜図2を用いて説明する。図1は保存処理対象食品を特
に限定しない一般的な食品保存処理装置の概略の構成を
示すもので、バッチ式のものである。図示の食品保存処
理装置1は、NOガスを主要成分とするガスの供給手段
2と、接触手段3とからなる。NOガス供給手段2は原
料ガス供給装置10、NOガス生成装置11で構成さて
いる。FIG. 1 shows a first embodiment of the present invention.
This will be described with reference to FIG. FIG. 1 shows a schematic configuration of a general food preservation treatment apparatus which does not particularly limit the food to be preserved, and is of a batch type. The illustrated food preservation treatment apparatus 1 includes a supply unit 2 for a gas containing NO gas as a main component, and a contact unit 3. The NO gas supply means 2 includes a source gas supply device 10 and an NO gas generation device 11.
【0027】原料ガス供給装置10は、乾燥空気を供給
するもので、空気乾燥手段及び送風機を備えており、一
定した流速で乾燥空気を管路12に送出できる構成であ
る。乾燥空気は、管路12、流量計13を介して次に説
明するNOガス生成装置11の電場14を通り、管路1
2′を介してガス接触手段3に至るように接続されてい
る。The raw material gas supply device 10 supplies dry air, is provided with an air drying means and a blower, and has a configuration capable of sending dry air to the pipe 12 at a constant flow rate. The dry air passes through an electric field 14 of a NO gas generator 11 described below via a pipe 12 and a flow meter 13,
It is connected to the gas contact means 3 via 2 '.
【0028】NOガス生成装置11は、電極間に形成さ
れる電場14とその電源部15とで構成されている。電
場14は、例えば図2に示すように、厚さ1.5mmの
石英管16の内周面に設けた円筒形の内側電極17と、
その石英管16の外側に1.5mmの間隙を隔てて同心
的に配置した外側電極18との間に形成された円筒空間
であり、前記管路12が接続している。電源部15は商
用電源と周波数変換器19を使用し、前記電極17、1
8の間に、20〜100kHz で、3〜10kVの電位を印
加できるように構成したものである。石英を用いたのは
できるだけ誘電損失を少なくするためである。The NO gas generator 11 is composed of an electric field 14 formed between the electrodes and a power supply 15 thereof. The electric field 14 includes, for example, a cylindrical inner electrode 17 provided on the inner peripheral surface of a quartz tube 16 having a thickness of 1.5 mm, as shown in FIG.
A cylindrical space formed between the outer electrode 18 concentrically arranged with a 1.5 mm gap outside the quartz tube 16, and is connected to the conduit 12. The power supply unit 15 uses a commercial power supply and a frequency converter 19, and
8 so that a potential of 3 to 10 kV can be applied at 20 to 100 kHz. Quartz was used to minimize dielectric loss.
【0029】ガス接触手段3は、保存処理対象食品を収
容して外界と遮断状態とすることができる密閉容器状も
しくは密閉室状のもので、開閉部を設けた処理対象食品
の出し入れ口(図示せず)と、前記電場14に接続した
管路12′が接続する入口20と、その入口20からで
きるだけ離れた位置に設けた出口21と、を有してい
る。出口21にはNOガスの濃度を検出する濃度検出器
22を設けてある。また、管路12′、ガス接触手段3
の内面を構成する部分の材質は、金属、例えば、ステン
レスを使用してある。これは電圧を印加することにより
電荷が生成され、それらの逃げ場(アース)が無いと、
電圧が上昇し、安全性が損なわれるからである。The gas contact means 3 is a closed container or a closed chamber capable of storing the food to be preserved and being kept in a state of being insulated from the outside. (Not shown), an inlet 20 to which the conduit 12 ′ connected to the electric field 14 connects, and an outlet 21 provided at a position as far as possible from the inlet 20. The outlet 21 is provided with a concentration detector 22 for detecting the concentration of NO gas. Further, the pipe 12 'and the gas contact means 3
The material of the portion constituting the inner surface of the above is metal, for example, stainless steel. This is because charges are generated by applying a voltage, and without their escape (earth),
This is because the voltage increases and safety is impaired.
【0030】この食品保存処理装置1の使用において
は、例えば、電極17、18に周波数60kHz 、電圧
6.9kVで電源装置から電力を供給し、原料ガス供給装
置10から1.0l/minの乾燥空気を電場14に供給す
ると、電場14で乾燥空気に含まれるO2 及びN2 ガス
から、NOガスが生成され、NOガスを含むガスがガス
接触手段3に供給される。この場合ガス接触手段3の入
口20におけるNOガス濃度は1000ppm、消費電
力は約70Wであった。また、NOガスを含むガス中に
はNO2 ガスが200ppm程度認められた。これはN
Oが生成される際に酸素が存在することから、O2 とN
Oと反応して生成されたものである。ガス接触手段3内
に当初存在する空気は、NOガスを含むガスが供給され
ることにより置換される。出口21のNOガス濃度が略
600ppmになった後に、保存処理しようとする対象
食品を収容する。実用試験として、例えば、生牛肉塊を
大気中で2等分し、その一方を比較対象品としてラップ
で包み通常の0〜3°Cの冷蔵庫で冷蔵保存し、他方を
接触手段3内につり下げ状態に収容し、約2分間放置し
た後に、ガス接触手段3内でラップで包み、前記と同じ
冷蔵庫に保存した。In using the food preserving and processing apparatus 1, for example, power is supplied to the electrodes 17 and 18 at a frequency of 60 kHz and a voltage of 6.9 kV from a power supply apparatus, and the raw material gas supply apparatus 10 is dried at 1.0 l / min. When air is supplied to the electric field 14, NO gas is generated from the O 2 and N 2 gas contained in the dry air in the electric field 14, and the gas containing NO gas is supplied to the gas contacting means 3. In this case, the NO gas concentration at the inlet 20 of the gas contact means 3 was 1000 ppm, and the power consumption was about 70 W. Further, about 200 ppm of NO 2 gas was found in the gas containing NO gas. This is N
Due to the presence of oxygen when O is produced, O 2 and N
It is produced by reacting with O. The air initially present in the gas contact means 3 is replaced by the supply of a gas containing NO gas. After the NO gas concentration at the outlet 21 becomes approximately 600 ppm, the target food to be stored is stored. As a practical test, for example, a raw beef lump is divided into two equal parts in the air, one of which is wrapped in a wrap as a comparative product and stored refrigerated in a usual refrigerator at 0 to 3 ° C., and the other is suspended in the contact means 3. After being housed in a lowered state and left for about 2 minutes, it was wrapped in a wrap in the gas contact means 3 and stored in the same refrigerator as above.
【0031】保存後の状態を7日間対比観察したとこ
ろ、比較対象品は4日目には赤色が薄茶色を呈しはじ
め、日時が経過するに従って徐々にその色が濃くなり、
6日目には茶褐色となり腐敗臭が認められるようになっ
たのに対し、保存処理品は6日経過後においても殆ど変
色が認められず、腐敗臭も認められなかった。従って、
処理を行った保存処理品が殺菌されていることが十分に
認められた。また、処理品は比較対象品に比べて変色が
極めて少なく、鮮度低下が少ないことが認められた。こ
の鮮度低下が少ない点について、NO、NO2 は筋肉の
ミオグロビン中のヘム基に結合し、ヘムを安定化し、そ
の赤色調をより長期間保持し、品質の劣化を押さえる。
このNO、NO2 、NO2 - の食肉の赤色安定化の作用
は、従来知られている亜硝酸ソーダの作用と同じで、前
述の肉の赤身の色素であるミオグロビンに作用し、赤身
の色及び味のよい状態が持続する。When the state after storage was observed for 7 days, the red color of the comparative product began to show light brown on the fourth day, and gradually became darker as the date and time passed.
On the 6th day, it turned brown and a putrid smell was observed. On the other hand, the preserved product showed almost no discoloration after 6 days, and no putrid smell. Therefore,
It was sufficiently recognized that the treated preservation product was sterilized. In addition, it was recognized that the treated product had extremely little discoloration and little decrease in freshness as compared with the comparative product. Regarding the point that this decrease in freshness is small, NO and NO 2 bind to the heme group in myoglobin of muscle, stabilize heme, keep its red tone longer, and suppress the deterioration of quality.
The effect of stabilizing the NO, NO 2 , NO 2 − meat red color is the same as that of the conventionally known sodium nitrite, which acts on myoglobin which is the above-mentioned meat red pigment, causing the lean color to change. And good taste persists.
【0032】第1の実施の形態において原料ガスに乾燥
空気を用いたが、これとは別に、ボンベに別々に詰めら
れたO2 及びN2 ガスを、O2 濃度が例えば20%にな
るように供給するようにしてもよい。実験によると、O
2 濃度を20%より低くしていくとNO生成量が徐々に
低下し、20%より高くしてもあまり増加しない傾向が
認められた。このことは、前記比率が空気中のN2 とO
2 との比率に近い比率で好ましい結果が得られる点で、
特に空気を原料ガスとすることに有効性が認められる。In the first embodiment, dry air is used as a raw material gas. Alternatively, O 2 and N 2 gas separately packed in a cylinder may be used so that the O 2 concentration becomes 20%, for example. May be supplied. Experiments have shown that O
(2) When the concentration was made lower than 20%, the NO production amount gradually decreased, and even when it was made higher than 20%, there was a tendency that the amount did not increase so much. This means that the ratio is such that N 2 and O
In terms of obtaining favorable results at a ratio close to the ratio with 2 ,
In particular, the effectiveness of using air as a source gas is recognized.
【0033】本発明の第2の実施の形態を図3を用いて
説明する。この食品保存処理装置1aは、ガス供給手段
2aと、ガス接触手段3aとで構成されている。このガ
ス供給手段2aは、市販されているボンベ30入りのN
Oガスと、ボンベ31入りのN2 ガスを、希釈部32で
所望の濃度に希釈して、次に述べるノズル33に所望の
量を供給できるものである。ガス接触手段3aは、希釈
NOガスが供給される構成の室壁34で外界から区画さ
れた空間35であり、その空間35内には、入口36と
出口37を結ぶネットコンベア38を設け、空間35内
の適所にコンベア38上の保存処理対象食品39に前記
希釈NOガスをできるだけ均等に吹きつけることができ
るようにノズル33を設け、コンベア38で移送される
保存処理対象食品39にガスを吹きつけた後に、空間3
5内で外気を遮断可能な包装材、例えばポリエチレンフ
ィルムで保存処理対象食品39を包装する包装装置40
を設けた構成である。コンベア38の途中の段差は保存
処理対象食品39の上下を反転させるものである。コン
ベア38前後の入口36と出口37には夫々にゲート4
1、42を設けてあり、保存処理対象食品39が通過す
る際にのみ開き、外気の進入をできるだけ少なくしてあ
る。なお、内部気圧は希釈NOガスの供給により外界よ
りも僅かに高くなるので、基本的には外気の進入は殆ど
ないから、空間35内部のNOガス濃度は供給される希
釈NOガス濃度に近い。A second embodiment of the present invention will be described with reference to FIG. This food preservation treatment apparatus 1a includes a gas supply unit 2a and a gas contact unit 3a. This gas supply means 2a is a commercially available cylinder 30 containing N
The O gas and the N 2 gas contained in the cylinder 31 can be diluted to a desired concentration in the diluting section 32 and a desired amount can be supplied to the nozzle 33 described below. The gas contact means 3a is a space 35 partitioned from the outside by a chamber wall 34 configured to supply a diluted NO gas, and a net conveyor 38 connecting an inlet 36 and an outlet 37 is provided in the space 35. A nozzle 33 is provided so that the diluted NO gas can be sprayed as uniformly as possible onto the food 39 to be preserved on the conveyor 38 at an appropriate place in the conveyor 35, and the gas is blown to the food 39 to be preserved transferred by the conveyor 38. After attaching, space 3
A packaging device 40 for packaging the food 39 to be subjected to the preservation treatment with a packaging material, for example, a polyethylene film, which can block the outside air in the inside 5
Is provided. The step in the middle of the conveyor 38 is to turn the food 39 to be preserved upside down. Gates 4 are provided at the entrance 36 and exit 37 before and after the conveyor 38, respectively.
Nos. 1 and 42 are provided, and are opened only when the food 39 to be preserved passes, thereby minimizing the invasion of outside air. Since the internal pressure is slightly higher than the outside world due to the supply of the diluted NO gas, there is basically no entry of outside air, so that the NO gas concentration in the space 35 is close to the supplied diluted NO gas concentration.
【0034】この食品保存処理装置1aを用いて、本発
明の食品保存処理方法、即ち、NOガスを保存処理対象
食品39に接触させる処理を実施できる。予め所定濃度
の希釈NOガスがノズル33から一斉に噴射するように
しておいて、例えば、保存処理対象食品39が生牛肉小
塊である場合、これをコンベア38の始端に適当な間隔
で供給すると、N2 ガスで希釈された所定濃度のNOガ
スが表面全域に吹きつけられ、あるいは所定濃度のNO
ガス雰囲気中に暴露状態に置かれ、その後に気密包装さ
れたもの43として出口37から送りだされる。包装さ
れた保存処理対象食品39は外気との接触がないから、
殺菌又は静菌された状態のままであり、第1の実施の形
態におけると同様に、保存期間が延長され、鮮度低下が
抑制される。The food preservation method of the present invention, that is, the process of bringing the NO gas into contact with the food 39 to be preserved, can be carried out using the food preservation processing apparatus 1a. In advance, a predetermined concentration of diluted NO gas is simultaneously injected from the nozzle 33. For example, when the food 39 to be stored is a raw beef small lump, it is supplied to the start end of the conveyor 38 at an appropriate interval. , A predetermined concentration of NO gas diluted with N 2 gas is sprayed over the entire surface, or a predetermined concentration of NO gas is
It is placed in an exposed state in a gas atmosphere, and then sent out from the outlet 37 as an airtight package 43. Since the packaged food 39 to be preserved does not come into contact with the outside air,
It remains in a sterilized or bacteriostatic state, and the storage period is extended and the decrease in freshness is suppressed as in the first embodiment.
【0035】第3の実施の形態を図4を用いて説明す
る。この食品保存処理装置1bは、ガス供給手段2b
と、水溶液生成手段4と、溶液接触手段5とで構成され
ている。ガス供給手段2bは、ボンベ50入りのNOガ
スを管路51を介して水溶液生成手段4の爆気槽52の
爆気ノズル53に供給して、爆気することによりNOの
水溶液54を生成する。NO水溶液は、送液ポンプ55
により管路64を介して溶液接触手段5へ送られる。溶
液接触手段5は、第2の実施の形態におけるとほぼ同様
に、室壁56で囲まれた空間57の内部に、ネットコン
ベア58、溶液噴霧ノズル59、包装装置62を備えた
構成である。送液ポンプ55によりに噴霧ノズル59に
供給されるNO水溶液は霧になって空間57内に充満す
る。A third embodiment will be described with reference to FIG. This food preserving and processing apparatus 1b includes gas supply means 2b
And an aqueous solution generating means 4 and a solution contacting means 5. The gas supply unit 2b supplies the NO gas contained in the cylinder 50 to the detonation nozzle 53 of the detonation tank 52 of the aqueous solution generation unit 4 via the pipe line 51, and generates an aqueous solution 54 of NO by detonating. . The NO aqueous solution is supplied to the liquid sending pump 55
Is sent to the solution contact means 5 through the conduit 64. The solution contacting means 5 has a configuration in which a net conveyor 58, a solution spray nozzle 59, and a packaging device 62 are provided inside a space 57 surrounded by a chamber wall 56, as in the second embodiment. The NO aqueous solution supplied to the spray nozzle 59 by the liquid sending pump 55 becomes mist and fills the space 57.
【0036】入口61からネットコンベア58の始端に
保存処理対象食品60を順次供給すると、空間57内に
充満しているNO水溶液の霧が保存処理対象食品60に
接触し付着する。NO水溶液が付着した保存対象食品6
0は包装装置62で密封包装され、例えばトレーに収容
して気密シートで密封被覆され、包装されたもの64と
して出口63から送出される。When the foodstuffs 60 to be stored are sequentially supplied from the entrance 61 to the beginning of the net conveyor 58, the mist of the NO aqueous solution filling the space 57 comes into contact with and adheres to the foodstuffs 60 to be stored. Food 6 to be preserved with NO aqueous solution attached
Numeral 0 is sealed and packaged by a packaging device 62, for example, housed in a tray, sealed and covered with an airtight sheet, and sent out from an outlet 63 as a packaged product 64.
【0037】このように処理された保存処理対象食品6
0は、NO水溶液のNOによって殺菌され、外気と遮断
されるから、保存期間が大幅に延長され、鮮度低下を抑
制される。なお、NOは、爆気中、粉霧中、又は保存対
象食品表面等において、自然に存在する酸素と反応して
NOの類縁化合物を生成するが、これらにも殺菌作用が
あり、特別に回避する必要はない。The food 6 to be preserved and processed as described above
0 is sterilized by NO in the NO aqueous solution and is cut off from the outside air, so that the storage period is greatly extended, and a decrease in freshness is suppressed. It should be noted that NO reacts with naturally occurring oxygen in explosive gas, in fog, or on the surface of food to be preserved to produce analogous compounds of NO, which also have a bactericidal action and are specifically avoided. No need.
【0038】第1の実施の形態のガス供給手段2は第2
の実施の形態のガス供給手段2aと置き換えて適用で
き、また、第2の実施の形態のガス供給手段2aは第1
の実施の形態のガス供給手段2と置き換えて適用でき
る。この場合、第1の実施の形態のガス供給手段2は、
NOガスを生成する量が少ないが、多くのNOガスを供
給する構成とするには、電場14を多数準備してハニカ
ム状にガス通路を並列に配置した構成としすればよい。
また、別に放電部の電極を同心の円筒状の他に、平板を
対向させる構成のものであってもよい。また、第1、第
2の実施の形態では保存処理対象食品の例として生牛肉
としたが、この他の生鮮食品、例えば、鶏肉、豚肉等の
肉類、生魚、生えび、貝のむき身等の魚介類等であって
も同様にして保存処理が可能であり、同様に保存期間を
延長できる。The gas supply means 2 of the first embodiment is
The gas supply means 2a of the second embodiment can be applied in place of the gas supply means 2a of the second embodiment.
It can be applied in place of the gas supply means 2 of the embodiment. In this case, the gas supply means 2 of the first embodiment
In order to supply a large amount of NO gas while generating a small amount of NO gas, a large number of electric fields 14 may be prepared and the gas passages may be arranged in a honeycomb shape in parallel.
In addition to the concentric cylindrical electrodes of the discharge unit, a flat plate may be used. In the first and second embodiments, raw beef is used as an example of the food to be preserved. However, other fresh foods, such as meat such as chicken and pork, raw fish, raw shrimp, and shellfish, etc. The preservation process can be performed in the same manner for fish and shellfish, and the preservation period can be similarly extended.
【0039】[0039]
【発明の効果】第1〜6の態様に記載の方法は、使用し
たあとの特別なNOの除去処理を行わなくて良く、オゾ
ンのように機器の極端な酸化による損傷を考慮しなくて
も良く、生肉や魚介類のような生鮮食品、また、通常冷
蔵保存により保存期間を延長したいような加工食品等に
適用して、菌類の繁殖を抑制し、単なる冷蔵保存に比べ
てより長期間鮮度又は食用可能期間を保持できる効果を
奏する。第7〜16の態様に記載の装置は、本発明の方
法の実施に使用でき、特別な排ガス処理装置等を設けな
い構成であるから、比較的低コストで実施でき、菌類の
繁殖を抑制し、単なる冷蔵保存に比べてより長期間鮮度
又は食用可能期間を保持できる効果を奏する。第9、1
0の態様に記載の発明は、ボンベ入りNOガスを入手し
にくい地域でも実施できる効果を奏する。第11の態様
に記載の発明は、所望濃度のNOガスが簡単に得られ、
保存処理条件を抑制しやすい効果を奏する。第12の態
様に記載の発明は、保管用密閉型倉庫、保冷運送車両等
に適用できる効果を奏する。第13の態様に記載の発明
は、少ない供給ガスの量で効果的に保存処理対象食品に
接触させることができ、活性の強い状態のガスを使用す
る場合に活性程度の低下が少ない早い時期に有効に使用
できる効果を奏する。第14の態様に記載の発明は、殺
菌若しくは静菌雰囲気に維持されている空間内でその内
部雰囲気と共に包装するから、食品は保存期間がより延
長される効果を奏する。第15、16の態様に記載の発
明は、保存対象食品に水分が付着することになるが、水
分が問題にならないもの、例えば、生鮮魚介類等の殺菌
処理に有効な食品保存処理装置が得られる効果を奏す
る。The method according to the first to sixth aspects does not require a special NO removal treatment after use, and does not consider damage due to extreme oxidation of equipment such as ozone. Applicable to fresh foods such as raw meat and seafood, and processed foods that usually want to extend the storage period by refrigerated storage, to suppress the growth of fungi and maintain freshness for a longer period of time than simple refrigerated storage Or the effect which can maintain an edible period is produced. The devices according to the seventh to sixteenth aspects can be used for carrying out the method of the present invention, and have a configuration in which a special exhaust gas treatment device or the like is not provided. Therefore, the devices can be carried out at a relatively low cost and suppress the growth of fungi. This has the effect of maintaining the freshness or the edible period for a longer period as compared with mere refrigerated storage. 9th, 1st
The invention described in the zeroth aspect has an effect that it can be implemented even in an area where it is difficult to obtain a cylinder containing NO gas. According to the invention described in the eleventh aspect , a NO gas having a desired concentration can be easily obtained,
This has the effect of easily suppressing the storage processing conditions. 12th state of
The invention described as has an effect that can be applied archival sealed storage, the cold transportation vehicle or the like. According to the invention described in the thirteenth aspect , the food can be effectively brought into contact with the food to be subjected to the preservation treatment with a small amount of supplied gas. It has an effect that can be used effectively. In the invention according to the fourteenth aspect , the food is packaged together with the internal atmosphere in a space maintained in a sterilized or bacteriostatic atmosphere, so that the food has an effect of further extending the storage period. According to the inventions described in the fifteenth and sixteenth aspects , a food preservation processing apparatus which is effective for sterilization of fresh seafood and the like is obtained, although water adheres to food to be preserved, but does not cause a problem with water. The effect is obtained.
【図1】本発明の第1の実施の形態を示す概略説明図で
ある。FIG. 1 is a schematic explanatory view showing a first embodiment of the present invention.
【図2】同実施の形態の電場部を示し、(a)は縦断面
図、(b)は横断面拡大図である。FIGS. 2A and 2B show an electric field unit according to the embodiment, in which FIG. 2A is a longitudinal sectional view, and FIG.
【図3】本発明の第2の実施の形態を示す概略説明図で
ある。FIG. 3 is a schematic explanatory view showing a second embodiment of the present invention.
【図4】本発明の第2の実施の形態を示す概略説明図で
ある。FIG. 4 is a schematic explanatory view showing a second embodiment of the present invention.
1 殺菌装置 2 NOガス供給装置 3 殺菌装置 10 原料ガス供給装置 11 NOガス発生装置 12 管路 13 流量計 14 電場部 15 電源部 16 石英管 17 電極 18 電極 19 周波数変換器 20 入口 21 出口 22 NO濃度検出器 30、31 ボンベ 32 希釈部 33 ノズル 34 室壁 35 空間 36 入口 37 出口 38 コンベア 39 保存対象食品 40 包装装置 41、42 ゲート 43 包装されたもの 52 爆気槽 54 NO水溶液 55 ポンプ 59 噴霧ノズル 62 包装装置 DESCRIPTION OF SYMBOLS 1 Sterilizer 2 NO gas supply apparatus 3 Sterilizer 10 Raw material gas supply apparatus 11 NO gas generator 12 Pipe line 13 Flow meter 14 Electric field unit 15 Power supply unit 16 Quartz tube 17 Electrode 18 Electrode 19 Frequency converter 20 Inlet 21 Outlet 22 NO Concentration detector 30, 31 Cylinder 32 Dilution unit 33 Nozzle 34 Room wall 35 Space 36 Inlet 37 Exit 38 Conveyor 39 Food to be stored 40 Packaging device 41, 42 Gate 43 Packaged 52 Explosive tank 54 NO aqueous solution 55 Pump 59 Spray Nozzle 62 Packaging device
───────────────────────────────────────────────────── フロントページの続き (72)発明者 前田 浩 熊本県熊本市湖東3丁目21番24号 (72)発明者 蛯原 健治 熊本県熊本市水前寺公園25−39 (56)参考文献 特開 平7−157(JP,A) 特開 昭63−226242(JP,A) 特開 平3−206873(JP,A) Arch Biochem Biop hys,(1995)Vol.316,No. 1,p.327−334 資源テクノロジー,(1990)Vol. 42,No.236,p.13−17 (58)調査した分野(Int.Cl.7,DB名) A23L 3/3409 - 3/3445 A23B 7/14 - 7/152 JICSTファイル(JOIS) JAFICファイル(JOIS)──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Hiroshi Maeda 3-21-24 Koto, Kumamoto City, Kumamoto Prefecture (72) Inventor Kenji Ebihara 25-39 Suizenji Park, Kumamoto City, Kumamoto Prefecture (56) References JP 7 -157 (JP, A) JP-A-63-226242 (JP, A) JP-A-3-206873 (JP, A) Arch Biochem Biophys, (1995) Vol. 316, No. 1, p. 327-334 Resource Technology, (1990) Vol. 236, p. 13-17 (58) Fields surveyed (Int. Cl. 7 , DB name) A23L 3/3409-3/3445 A23B 7 /14-7/152 JICST file (JOIS) JAFIC file (JOIS)
Claims (17)
素(NO)を含むガスを保存処理対象食品に接触させる
ことにより殺菌又は静菌を行うことを特徴とする食品保
存処理方法。1. A method for preserving food, wherein sterilization or bacteriostasis is performed by bringing a gas containing 10 to 100,000 ppm of nitric oxide (NO) into contact with a food to be subjected to preservation.
はスーパーオキサイド(O 2 - )と反応して生成される一
酸化窒素の類縁化合物を、保存処理対象食品に接触させ
ることにより殺菌又は静菌を行うことを特徴とする食品
保存処理方法。2. A nitric oxide 及 beauty nitric oxide oxygen Wakashi Ku
Is a method for preserving food, characterized by contacting an analogous compound of nitric oxide produced by reacting with superoxide (O 2 − ) with a food to be subjected to preservation to sterilize or bacteriostatically.
合物の中の少なくとも一酸化窒素が、ボンベに保存した
ものであることを特徴とする請求項2に記載の食品保存
処理方法。Wherein at least nitric oxide in said nitric oxide 及 beauty related compound of nitric oxide, food preservation method according to claim 2, characterized in that stored in the cylinder.
又は一酸化窒素及び一酸化窒素が酸素若しくはスーパー
オキサイド(O 2 - )と反応して生成される一酸化窒素の
類縁化合物を、保存処理対象食品に接触させることによ
り殺菌又は静菌を行うことを特徴とする食品保存処理方
法。4. Nitric oxide and nitrogen dioxide (NO 2 ) ,
Or nitric oxide and nitric oxide are oxygen or super
A method for preserving food, characterized in that sterilization or bacteriostasis is carried out by bringing analogous compounds of nitric oxide produced by reacting with oxide (O 2 − ) into contact with food to be subjected to preservation.
合物が、静菌・抗菌成分を電場にて生成することを特徴
とする請求項2に記載の食品保存処理方法。5. The food preservation treatment method according to claim 2, wherein the nitric oxide and the analogous compound of the nitric oxide produce a bacteriostatic / antibacterial component in an electric field. .
はスーパーオキサイド(O 2 - )との反応生成物のガス状
あるいは溶液状物を、保存対象食品に接触させて付着あ
るいは浸透処理を行うことを特徴とする食品保存処理方
法。6. The nitric oxide and nitric oxide and oxygen Moshiku
Is a method for preserving food, wherein a gaseous or solution product of a reaction product with superoxide (O 2 − ) is brought into contact with a food to be preserved and adhered or permeated.
するガス供給手段と、このガス供給手段から供給される
ガスを保存対象食品に吹き付けて接触させるガス接触手
段とを具備することを特徴とする食品保存処理装置。Wherein a gas supply means for supplying 7. gas to nitrogen monoxide major component, that includes a gas contact means for contacting by spraying a storage target foods gas supplied from the gas supply means And food preservation processing equipment.
を主要成分とするガスが、二酸化窒素、及び一酸化窒素
が酸素若しくはスーパーオキサイド(O 2 - )と反応して
生成される一酸化窒素の類縁化合物を含むガスであるこ
とを特徴とする請求項7に記載の食品保存処理装置。8. gas to nitrogen monoxide major component supplied by the gas supply means, nitrogen dioxide, 及 Beauty nitric oxide
There oxygen or superoxide (O 2 -) reacts with
The food preservation treatment device according to claim 7, wherein the gas is a gas containing an analogous compound of nitric oxide to be generated .
するガス供給手段と、このガス供給手段から供給される
ガスに保存対象食品を接触させるガス接触手 段とを具備
することを特徴とする食品保存処理装置であって、該ガ
ス供給手段が、窒素(N2)ガス及び酸素(O2)ガスを
含むガスを電場を通過させることにより窒素ガスと酸素
ガスを反応させて活性の強い一酸化窒素(・NO)及び
二酸化窒素(・NO2)ガスさらにそれらの分解または
反応生成物を生成するガス生成装置であることを特徴と
する食品保存処理装置。9. A gas containing nitrogen monoxide as a main component is supplied.
Gas supply means to be supplied and supplied from the gas supply means
And a gas contacting hands stage contacting the storage target food gas
A food storage processing apparatus according to claim to, nitrogen gas by the gas <br/> scan supply means, nitrogen (N 2) gas and oxygen (O 2) passing an electric field to a gas containing a gas Food preservation processing, characterized by being a gas generator for producing highly active nitric oxide (.NO) and nitrogen dioxide (.NO 2 ) gases and their decomposition or reaction products by reacting oxygen and oxygen gas. apparatus.
向電極に電極間の絶縁破壊電圧よりも低い電圧で高周波
電位を印加する構成であることを特徴とする請求項9に
記載の食品保存処理装置。Wherein said electric field, to claim 9, characterized in that at a lower voltage than the breakdown voltage between the electrodes to the counter electrode was placed at a distance which is configured to apply a high frequency voltage
The food preservation treatment device as described in the above .
た一酸化窒素ガスを一酸化窒素ガスと反応しにくいガス
で希釈して供給する構成であることを特徴とする請求項
7に記載の食品保存処理装置。Wherein said gas supply means, characterized in that it is configured to supply to dilute the nitric oxide gas stored in a bomb in nobler gas and nitrogen monoxide gas claim
8. The food preservation treatment device according to 7 .
段からガスを供給され、保存処理対象食品を収納でき
る、外界から区画された空間であることを特徴とする請
求項7〜11のいずれかに記載の食品保存処理装置。12. The method of claim 11, wherein the gas contact means, the supplied gas from the gas supply means, can hold stored processed foods, characterized in that it is a space defined by the outside world 請
A food preservation treatment device according to any one of claims 7 to 11 .
記ガス供給手段から供給されるガスを保存処理対象食品
に吹きつけて接触させる構成であることを特徴とする請
求項12に記載の食品保存処理装置。Wherein said gas contacting means, characterized in that in said space is configured to be contacted by spraying the preservation processed foods gas supplied from said gas supply means 請
The food preservation treatment device according to claim 12 .
気を遮断可能な包装材で保存処理対象食品を包装する包
装装置を有することを特徴とする請求項12に記載の食
品保存処理装置。14. The gas contacting means, food <br/> of claim 12, characterized in that it comprises a packaging apparatus for packaging store processed foods outside air cutoff packing material in said space Goods preservation processing equipment.
給するガス供給手段と、このガス供給手段から供給され
るガスを水に溶解させる水溶液生成手段と、この水溶液
を保存対象食品に接触させる水溶液接触手段とを具備す
ることを特徴とする食品保存処理装置。15. A gas supply unit for supplying a gas containing nitrogen monoxide as a main component, an aqueous solution generation unit for dissolving a gas supplied from the gas supply unit in water, and bringing the aqueous solution into contact with a food to be stored. A food preservation treatment device comprising an aqueous solution contact means.
噴霧してその霧を保存対象食品に接触させる噴霧装置を
備えていることを特徴とする請求項15に記載の食品保
存処理装置。16. The food preservation treatment device according to claim 15 , wherein the aqueous solution contacting means includes a spray device for spraying the aqueous solution and bringing the mist into contact with the food to be preserved.
を少なくするための石英を配置することを特徴とする請
求項10に記載の食品保存処理装置。17. The method according to claim 17, further comprising: forming a dielectric loss between the opposed electrodes.
The arrangement is characterized by arranging quartz to reduce
The food preservation treatment device according to claim 10 .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP27074999A JP3137188B1 (en) | 1999-09-24 | 1999-09-24 | Food preservation processing method and apparatus |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP27074999A JP3137188B1 (en) | 1999-09-24 | 1999-09-24 | Food preservation processing method and apparatus |
Publications (2)
Publication Number | Publication Date |
---|---|
JP3137188B1 true JP3137188B1 (en) | 2001-02-19 |
JP2001086965A JP2001086965A (en) | 2001-04-03 |
Family
ID=17490453
Family Applications (1)
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JP27074999A Expired - Fee Related JP3137188B1 (en) | 1999-09-24 | 1999-09-24 | Food preservation processing method and apparatus |
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WO2023142643A1 (en) * | 2022-01-29 | 2023-08-03 | 青岛海尔电冰箱有限公司 | Gas treatment device and refrigerator having same |
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US8017074B2 (en) | 2004-01-07 | 2011-09-13 | Noxilizer, Inc. | Sterilization system and device |
WO2005067986A1 (en) * | 2004-01-07 | 2005-07-28 | Noxilizer, Inc. | Sterilization system and device |
JP2007000041A (en) * | 2005-06-22 | 2007-01-11 | Univ Nihon | Freshness-keeping method, freshness-keeping device and freshness-keeping agent |
WO2011138463A1 (en) * | 2010-05-07 | 2011-11-10 | Inp Greifswald - Leibniz-Institut Für Plasmaforschung Und Technologie E. V. | Plasma-generated gas sterilization method |
CN108936667A (en) * | 2018-08-29 | 2018-12-07 | 福建千叶百肽生物科技有限公司 | A kind of multi-functional compound fruit and vegetable nitric oxide donors nutrient and preparation method thereof |
CN109043539A (en) * | 2018-08-29 | 2018-12-21 | 福建千叶百肽生物科技有限公司 | A kind of Dietotherapy health compound fruit and vegetable nitric oxide donors nutrient and preparation method |
KR102165506B1 (en) * | 2018-12-27 | 2020-10-14 | 한국기초과학지원연구원 | Plasma technology-based smart storage systems and storage methods |
KR102305970B1 (en) * | 2019-08-09 | 2021-09-29 | 한국핵융합에너지연구원 | Smart food storage system |
-
1999
- 1999-09-24 JP JP27074999A patent/JP3137188B1/en not_active Expired - Fee Related
Non-Patent Citations (2)
Title |
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Arch Biochem Biophys,(1995)Vol.316,No.1,p.327−334 |
資源テクノロジー,(1990)Vol.42,No.236,p.13−17 |
Cited By (1)
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WO2023142643A1 (en) * | 2022-01-29 | 2023-08-03 | 青岛海尔电冰箱有限公司 | Gas treatment device and refrigerator having same |
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