JP5692715B2 - Freshness keeping system and freshness keeping method - Google Patents

Description

  The present invention relates to a freshness maintaining system that maintains freshness by cooling fresh products such as fresh fish with ice or the like. In addition, the fresh thing of the freshness preservation | save object in this invention shows the thing of the unprocessed and unprocessed state of the aquatic organism in general which can be used as an edible not only fresh fish but soon after being harvested or caught.

  As for seafood caught in the sea, various ingenuity has been made to preserve as long as possible while keeping the freshness after catching such seafood so that it can be used for food in a fresh state. Even in general cold storage (refrigeration) using ice, in recent years, it has been proposed to use ice made from seawater that causes less damage to seafood.

  The preservation method using seawater ice made from seawater not only suppresses the growth of spoilage bacteria due to cooling, but also adjusts the osmotic pressure to fish, etc., and maintains freshness compared to when using normal fresh water ice Can be expected.

  As an example of such an ice making device that uses ice to make ice, there are those disclosed in Japanese Patent Application Laid-Open Nos. 2003-42611 and 2004-150742.

JP 2003-42611 A JP 2004-150742 A

  In the cold storage of fresh products such as conventional seafood, seawater ice as obtained with the ice making apparatus shown in the above-mentioned patent document can be used, but when making ice using seawater, seawater is taken in. It will be necessary. However, it is very difficult to obtain seawater and supply it to ice making equipment except for a place facing the sea where water can be taken directly from the sea. It had the subject that it was very difficult to manufacture ice from this seawater and to use it.

  In addition, when ice is made from seawater, since the seawater is water with a high salinity, the temperature at which the ice is melted is lowered, and at the same time, the temperature at which the ice melts is lowered. It has fallen too much, and it has the subject that fish and shellfish will be in the state which became partially frozen, and will reduce the quality. In addition to the low ice generation temperature, it is necessary to cool strongly. In addition to increasing the input energy during ice making, pretreatment such as seawater filtration and sterilization is also required, resulting in high ice making costs. He also had problems.

  The present invention has been made to solve the above-mentioned problems, and even without using seawater, the ability to maintain the freshness of fresh produce during cold storage using manufactured ice is ensured, and the freshness of fresh produce is maintained over a long period of time. It is an object of the present invention to provide a freshness maintaining system that can be used and a freshness maintaining method applied to the system.

The freshness maintaining system according to the present invention includes an electrolyzed water generating device that performs electrolysis after adding an electrolyte component to fresh water, and generates alkaline electrolyzed water and acidic electrolyzed water. An ice making device for sprinkling alkaline electrolyzed water, instantaneously freezing the water to produce continuous ice along the ice making surface, and further breaking the ice to produce flaky alkaline electrolyzed water ice, and the ice making device The ice obtained in step 1 is stored in a predetermined storage area together with the alkaline electrolyzed water generated by the electrolyzed water generator, the temperature of the storage area is substantially matched with the freezing point temperature of the ice, and the alkaline electrolyzed water is further converted into alkaline electrolyzed water. while adding an electrolyte component for adjusting osmotic pressure, a number of fresh product storage target is accommodated in the housing area while immersed in the alkaline electrolyzed water, a storage device for the fresh material to cold storage, the ice making device The obtained fresh alkaline electrolyzed water ice different from that stored in the storage device and one or a plurality of fresh products taken out in small portions from the storage device are stored, and the inside is near the freezing point of the ice. The container for transfer that keeps the fresh product in a cooled state, the tank for temporarily storing the acidic electrolyzed water generated by the electrolyzed water generating device, and the tank temporarily stored in the tank Means for supplying the acidic electrolyzed water to each place on the handling path until the fresh food is stored in the storage area and / or the handling path until the fresh food is transferred from the storage area to the transfer container; In washing the handling route, the acidic electrolyzed water is introduced to be used for washing and sterilization .

  As described above, according to the present invention, electrolysis is performed with an electrolyzed water generator using fresh water such as tap water or industrial water to generate alkaline electrolyzed water, and the alkaline electrolyzed water is made into ice with an ice making device. Electrolyzed water ice is obtained, and these alkaline electrolyzed water and electrolyzed water ice are stored together with fresh products and used for the cold preservation of fresh products, so that the activity of bacteria leading to spoilage is suppressed by cooling based on electrolyzed water ice. In addition to being able to suppress the oxidative action caused by oxygen in fresh foods due to the strong reducing power of electrolyzed water and ice, it is possible to suppress the progress of decay caused by the oxidation of cells in fresh foods, and to increase the period during which raw food can be eaten. The freshness of fresh products can be maintained over a long period of time, such as by extending the length, and the quality of fresh products in the same time-lapsed state can be improved over conventional storage methods. In addition, because the freshness of fresh products can be maintained for a long time, it is possible to select the timing for taking out from the cold storage state as appropriate, and the freshness can be taken out of the storage device at an optimal timing, not limited to immediately after capturing or harvesting, and the market can remain fresh. The product value of fresh products can be increased.

In addition, using a transfer container for storing alkaline electrolyzed water ice and fresh food, it is possible to maintain the cooling state of the fresh food even in the situation where the fresh food is divided and transferred, thereby suppressing the bacterial activity associated with cooling. Oxidation suppression of the product due to the properties of the electrolyzed water can be realized even after the product is taken out from the storage device, and the freshness of the fresh product can be maintained for a long time, thereby increasing its commercial value. In addition, the electrolyzed water ice is in the form of flakes, and it is difficult for the ice to melt in the transfer container, so that the fresh food can be cooled by maintaining the ice condition for a long time, and the quality of the fresh food is deteriorated by moisture while maintaining the freshness of the fresh food. In addition, it is difficult for water to leak out, and it is easy to handle during transportation.

  Further, the freshness maintaining system according to the present invention includes a substantially cylindrical ice making cylinder in which the ice making device cools an inner peripheral surface as the ice making surface by a predetermined cooling means, and an inner side of the ice making cylinder as required. And a movable support portion that is driven to rotate about the cylinder central axis of the ice making cylinder, and the alkaline electrolyzed water that is supported by the movable support portion and serves as ice is moved within a watering range with respect to the inner peripheral surface of the ice making cylinder. A sprinkler for supplying water to the inner peripheral surface of the ice making cylinder and a movable support portion rotatably supported by the movable support portion, and moving with the movable support portion along the inner peripheral surface of the ice making cylinder, deviating from the sprinkling range of the sprinkler portion. Is arranged so as to be able to come into contact with the ice generated on the inner peripheral surface of the ice making cylinder, and is supported by the reamer that breaks the ice and the movable support part, and the watering part of the water sprinkling part is located inside the ice making cylinder. It surrounds said reamer is one that includes a partition portion separating the ice-making zone drop split ice.

As described above, according to the present invention, a reamer that moves in the vicinity of the inner peripheral surface of the ice making device that is cooled and receives ice and generates ice on the inner peripheral surface is disposed. The reamer breaks the ice on the inner surface of the ice making cylinder and allows the ice to fall from the inner surface of the cylinder as it is. The process of delivering the ice from the ice making as flakes to the outside can be performed continuously, and the ice can be supplied reliably, making it easy to obtain flaky ice that is easy to use and the cost of producing ice Can be greatly reduced. In addition, ice is made in a very short time, and the water that is sprinkled by the reamer does not come into contact with the water that is sprinkled. It is difficult to melt even if it comes into contact with an object, and the cooling capacity can be maintained for a long time, which is particularly convenient for transferring fresh food by a transfer container.

  In addition, the freshness maintaining system according to the present invention may be configured such that, if necessary, the storage device uses ice and electrolyzed water stored in the storage area, new alkaline electrolyzed water ice obtained by the ice making device, and the electrolyzed water. It is replaced with new alkaline electrolyzed water generated by the water generator at predetermined time intervals, and an electrolyte component for adjusting osmotic pressure is added to adjust the concentration of the component.

  As described above, according to the present invention, the cooling ice and the electrolyzed water stored in the storage area of the storage device are replaced with new ice and electrolyzed water at predetermined time intervals, and the alkaline property provided in the stored ice and electrolyzed water is provided. By returning the reducing action as electrolyzed water to its original state, the ability to suppress the oxidation of products in ice and electrolyzed water, which decreases with time, can be maintained above a certain level, such as decay due to oxidation of fresh food Is suppressed by the action of ice and electrolyzed water, and the freshness of the fresh food in the storage area can be reliably maintained.

In addition, the freshness maintaining method according to the present invention performs electrolysis after adding an electrolyte component to water that is fresh water to generate alkaline electrolyzed water and acidic electrolyzed water. Sprinkling alkaline electrolyzed water, instantly freezing the water to produce continuous ice along the ice making surface, and further breaking the ice to produce flaky alkaline electrolyzed water ice, the flaky alkaline electrolysis Water ice is stored in a predetermined heat-retaining storage area together with the alkaline electrolyzed water, the temperature of the storage area is substantially matched with the freezing point temperature of the ice, and the osmotic pressure is adjusted to the alkaline electrolyzed water in the storage area. in a state where the electrolyte components were added, the then housed in the housing area many perishable product storage target while immersed in the alkaline electrolyzed water, which temporarily cool store perishable products, is received in the receiving region And housed in a transport container and the alkaline electrolyzed water ice newly manufactured separately in the ice-making device, and one or more perishable products extracted in small portions from the housing area, until transfer destination using the fresh matter During the transfer, the inside of the transfer container is kept at a temperature near the freezing point of ice, the fresh food is stored in a cold state , and the acidic electrolyzed water generated by the electrolysis is temporarily stored in a tank. The fresh food handling path is cleaned by introducing the fresh food into the storage path and / or the handling path until the fresh food is transferred from the storage area to the transfer container. .

  As described above, according to the present invention, electrolysis is performed using water which is fresh water such as tap water or industrial water to produce alkaline electrolyzed water, and the alkaline electrolyzed water is made by an ice making device to produce electrolyzed water. In addition to being able to suppress the activity of bacteria that lead to spoilage by cooling based on electrolyzed water ice by obtaining ice and storing these alkaline electrolyzed water and electrolyzed water ice together with fresh food in a storage area and cooling the fresh food. In addition, the strong reducing power of the electrolyzed water and its ice can suppress the oxidative action caused by oxygen in the fresh food, suppress the progress of decay due to the oxidation of the cells of the fresh food, and extend the period of eating. The freshness of fresh products can be maintained over a long period of time, and the quality of fresh products over the same time can be improved compared to conventional storage methods. In addition, since the freshness of fresh products can be maintained for a long time, the timing for taking out from the cold storage state can be selected as appropriate, and it can be taken out at an optimal timing not limited to immediately after capturing or harvesting fresh products and shipped while maintaining the freshness. Increase the product value of goods.

Furthermore, by introducing acidic electrolyzed water generated together with alkaline electrolyzed water by electrolysis into the fresh food handling route and using it for cleaning, it is possible to control various germs and odors that are likely to occur around the fresh food, Effectively and efficiently use acidic electrolyzed water with oxidizing action to clean the route for handling fresh foods, prevent contamination of fresh foods and other bacteria that lead to quality deterioration, and suppress unpleasant odors Work environment can be improved and workability can be improved.

It is a schematic structure explanatory drawing of the freshness maintenance system concerning one embodiment of the present invention. It is a schematic block diagram of the electrolyzed water generating apparatus in the freshness maintenance system which concerns on one Embodiment of this invention. 1 is a schematic front view of an ice making device and an ice storage tank in a freshness keeping system according to an embodiment of the present invention. It is a schematic structure sectional view of the ice making device in the freshness maintenance system concerning one embodiment of the present invention. It is the top view and bottom view of an ice making device in the freshness keeping system according to one embodiment of the present invention. It is ice removal operation | movement explanatory drawing of the ice making apparatus in the freshness maintenance system which concerns on one Embodiment of this invention. It is fresh food accommodation state explanatory drawing to the preservation container and the container for transfer in the freshness maintenance system concerning one embodiment of the present invention. It is a graph of K value for every measurement time obtained about the horseshoe rahagi cooled and preserve | saved with the freshness maintenance system of this invention.

Hereinafter, a freshness maintaining system according to an embodiment of the present invention will be described with reference to FIGS.
As shown in the respective drawings, the freshness maintenance system 1 according to the present embodiment electrolyzes water such as tap water or industrial water taken with the addition of an electrolysis auxiliary agent, thereby producing alkaline electrolyzed water and acidic electrolysis. An electrolyzed water generating device 10 for generating water, an ice making device 20 for producing ice by introducing alkaline electrolyzed water, and ice storage for temporarily storing ice produced by the ice making device 20 The tank 30, a large number of fresh products 60 are stored together with ice and electrolyzed water, the storage container 40 as the storage device for storing the fresh products 60 in a cooled state, and the fresh products 60 taken out from the storage container 40 together with ice. It is the structure provided with the container 50 for transfer to accommodate.

  The electrolyzed water generating device 10 includes an electrolysis auxiliary device 11 for adding an electrolysis auxiliary for generating electrolyzed water to water (fresh water) such as tap water and industrial water taken from outside, and water to which the electrolysis auxiliary is added. It is the structure provided with the electrolytic cell 12 which electrolyzes and produces | generates alkaline electrolyzed water and acidic electrolyzed water.

  The electrolysis auxiliary device 11 is a device that adds water containing about 0.05% to 0.1% of an electrolyte component such as salt to the water introduced into the electrolysis cell 12 as an electrolysis auxiliary. Yes, the generation of electrolyzed water by electrolysis of water in the electrolysis cell 12 is promoted.

The electrolysis cell 12 includes a negative electrode 13, a positive electrode 14, and an ion exchange membrane 15 inside, and introduces water, to which an electrolysis auxiliary is added by the electrolysis auxiliary device 11, into the inside through a water pipe 10 a. Water is electrolyzed by energizing between the electrode 13 and the positive electrode 14, and alkaline electrolyzed water (pH: about 8.5 to 10.5) is formed in one negative electrode side region 12 a separated by the ion exchange membrane 15.
) And acidic electrolyzed water (pH: about 3.5) is produced in the other positive electrode side region 12b, and the electrolyzed water is discharged from the outlet pipes 10c and 10d, respectively. Further, along with the electrolysis of water, gaseous hydrogen is generated on the surface of the negative electrode 13 and gaseous oxygen is generated on the surface of the positive electrode 14, and a part of these is dissolved in each electrolytic water.

  The ORP (oxidation-reduction potential) of alkaline electrolyzed water generated in the negative electrode side region 12a of the electrolysis cell 12 is about -300 mV, and has a high reducing action. On the other hand, the acidic electrolyzed water generated in the positive electrode side region 12b has an effect such as sterilization due to a strong oxidizing action.

  A tank 10e for temporarily storing alkaline electrolyzed water and a tank 10f for temporarily storing acidic electrolyzed water are provided on the rear stage side of the electrolyzed water generator 10 as necessary.

  The ice making device 20 includes a substantially cylindrical ice making cylinder 21 having an inner peripheral surface 21a as an ice making surface, a water sprinkling unit 22 for sprinkling water as ice toward the inner peripheral surface of the ice making cylinder 21, and an ice making cylinder 21. A bottom container portion 23 that receives and stores water that has flown down without being frozen by the ice making cylinder 21, a movable support portion 24 that is rotatably disposed inside the ice making cylinder 21, and this movable A reamer 25 that breaks ice while moving along the inner peripheral surface of the ice making cylinder 21 supported rotatably by the support portion 24.

  The ice making cylinder 21 is a double-structured substantially cylindrical body having an inner wall excellent in heat transfer and an outer wall that is insulative with respect to the outside, and a refrigerant passage for ice making is incorporated between the inner wall and the outer wall. In this configuration, the inner peripheral surface 21a of the inner wall cooled by the action of the refrigerant is an ice making surface. The refrigerant passage 21b between the inner wall and the outer wall constitutes a known refrigeration cycle together with an external device, and this refrigerant passage portion functions as an evaporator of the refrigeration cycle and cools the inner peripheral surface 21a as the cooling means. It is. The upper side of the ice making cylinder 21 is covered with a lid 21c.

  The refrigerant introduced into the refrigerant passage 21b of the ice making cylinder 21 is a known medium used in a general refrigeration cycle, and detailed description thereof is omitted, but the alkaline electrolyzed water is reliably frozen into ice, and The atmosphere around the ice is also introduced in a state in which the inner peripheral surface 21a can be sufficiently cooled to a temperature at which it is dried by cooling in an area where watering is not performed.

  The water sprinkling part 22 is formed in a container shape capable of temporarily storing a predetermined amount of water, and a water sprinkling hole 22a for directing internal water to each part of the inner peripheral surface 21a of the ice making cylinder 21 is formed on the outer peripheral part thereof. A structure in which a large number of holes are formed. The water sprinkling part 22 is provided integrally with the upper part of the movable support part 24, and a predetermined range (sprinkling area) excluding an area where ice breaks by the reamer 25 is performed in the space inside the ice making cylinder 21. 27), by sprinkling water from the holes 22a and rotating together with the movable support portion 24, the water spray points are moved in parallel with the ice breaking operation to move each portion of the inner peripheral surface 21a of the ice making cylinder 21. It is a mechanism that can generate ice without leaking. As the sprinkled water adheres to the cooled inner peripheral surface 21a of the ice making cylinder 21 and freezes, thin ice having a thickness of about 2 mm can be generated.

  The bottom container portion 23 has a container shape that supports the ice making cylinder 21 from below and collects and temporarily stores surplus water that has been sprinkled but has flowed without freezing on the inner peripheral surface 21a of the ice making cylinder 21. The opening part 23a which allows the ice which fell from the inner peripheral surface of the ice making cylinder 21 to pass through is provided in the center part. A substantially plate-shaped guide portion 26 that guides the water that has flowed down without being frozen to the surrounding bottom container portion 23 is disposed in a predetermined range above the open portion 23 a so as to be rotatable integrally with the movable support portion 24.

The movable support portion 24 is arranged in a region inside the ice making cylinder 21 so as to be rotatable about the cylindrical central axis of the ice making cylinder 21, and the inner peripheral surface 21a of the cylinder is fixed to the central shaft 24a. The upper and lower reamer support portions 24b and 24c that support the reamer 25 so that the reamer 25 can rotate freely, and the watering area 27 and ice are cut down in the area inside the ice making cylinder 21 that is attached to the reamer support portions 24b and 24c. The partition 24d is divided into an ice making area 28 and a drive unit 24e that rotates the central shaft 24a in a predetermined rotation direction with respect to the ice making cylinder 21 from above the ice making cylinder 21.

  The partition portion 24d is disposed in a range from the water sprinkling portion 22 to the guide portion 26 and prevents water from splashing to the reamer 25 side, and is on the front side in the rotational direction of the movable support portion 24 with respect to the reamer 25. A wiper 24f for removing moisture is disposed at one end of the partition 24d, and a residual ice piece is removed at the other end of the partition 24d that is behind the reamer 25 in the rotational direction of the movable support 24. Another wiper 24g is arranged.

  The wiper 24f is formed of a flexible material, and is configured to be in contact with the surface of ice generated on the cylinder inner peripheral surface 21a on the front side in the rotational direction of the movable support 24 with respect to the reamer 25. The wiper 24f moves while in contact with the surface of the ice to remove unnecessary water adhering to the surface of the ice, and has a watering area 27 and a reamer 25 where water is sprayed by being arranged continuously with the partition 24d. The ice making area 28 is surely isolated to prevent moisture from entering the reamer 25 from the watering area 27.

  The wiper 24g is formed of a flexible material, and is disposed with a very small distance from the cylinder inner peripheral surface 21a on the rear side in the rotational direction of the movable support 24 with respect to the reamer 25. The wiper 24g moves along the cylinder inner peripheral surface 21a to remove the residual ice pieces remaining on the inner peripheral surface, and is arranged continuously with the partitioning portion 24d so that the water sprinkling area 27, the ice making area 28, To prevent moisture from entering the reamer 25 side from the sprinkling area 27.

  The reamer 25 is formed by integrally attaching a plurality of ice breaking blades 25b whose blade tips are arranged in a spiral manner around a substantially cylindrical rotating shaft 25a, and projecting from the central shaft 24a of the movable support portion 24. It is the structure supported by the reamer support part 42 to rotate freely.

  Since the reamer 25 is not driven to rotate around the rotation shaft 25 a, the reamer 25 remains stationary when no force is applied from the outside. However, the reamer 25 rotates relative to the ice making cylinder 21 with respect to the ice making cylinder 21. 25 also performs a revolving motion R that rotates about the central axis 24a, and receives a force by contacting the ice on the cylinder inner peripheral surface 21a, thereby following the relative movement of the ice on the cylinder inner peripheral surface 21a with respect to the reamer 25. Thus, the reamer 25 performs a rotation operation r that rotates around the rotation shaft 25a (see FIG. 6).

  As the reamer 25 itself rotates (rotates), the reamer 25 has a predetermined thickness larger than the distance between the blade 25b of the reamer 25 and the cylinder inner peripheral surface 21a. A series of operations of breaking the ice that the spiral blade 25b bites into and breaks the ice and that sequentially moves the contact position between the blade 25b and the ice proceeds continuously.

  Since the blade 25b of the reamer 25 has a spiral shape, the contact with ice is not limited to the entire blade but limited to a portion closest to the ice making cylinder inner peripheral surface 21a. By changing the number of blades 25b in the reamer 25 and adjusting the interval between the blades, the size of the ice can be changed from granular to lump.

As the reamer 25 moves along the cylinder inner peripheral surface 21a, the ice generated while being thinly attached to the cylinder inner peripheral surface 21a is broken by the reamer 25 and falls as it is from the cylinder inner peripheral surface 21a. This means that the state of falling as flake (flakes) ice having a size of 3 to 5 cm continues, and a mechanism for continuously producing ice is obtained.

  Since the properties of the electrolyzed water return to the properties of the raw water over time, it is necessary to make ice quickly. However, in this ice making device 20, the electrolyzed water can be rapidly cooled at the cylinder inner peripheral surface 21a to quickly make ice. Ice (electrolyzed water ice) can be obtained while maintaining the proper properties.

  The ice storage tank 30 is formed of a substantially box-shaped container having a heat insulation structure that is insulatively insulated inside and outside, and has an inlet portion through which ice generated by the ice making device 20 passes at the top, and an ice take-out portion 31 at the bottom. It is the structure which is provided and is arrange | positioned under the ice making apparatus 20. FIG. The ice storage tank 30 has a mechanism in which flake-shaped ice produced by the ice making device 20 is accumulated in an internal region while preventing contact with outside air, and the ice can be continuously taken out from the take-out portion 31 as needed. is there. About the heat retention structure of the ice storage tank 30, it is the structure similar to what is used for a well-known ice storage apparatus, a freezer, etc., and detailed description is abbreviate | omitted.

  The storage container 40 is configured as a box-shaped body with an open top surface, and has a mechanism for taking in and out fresh food 60, ice, and electrolyzed water from the opened upper side. The storage container 40 is disposed at a location where electrolytic water or ice can be supplied from the electrolyzed water generating device 10 and the ice making device 20, and the alkaline electrolyzed water obtained by the electrolyzed water generating device 10 and the ice making device 20 are used to make ice and store ice. The ice 70 of alkaline electrolyzed water that has passed through the tank 30 and a large number of fresh products 60 are housed inside, and each fresh product 60 is kept in a cooled state based on the cooling capacity of the ice. It is a mechanism that enables it to be taken out according to the situation. The storage container 40 is not limited to an open top surface that allows easy introduction of fresh food and ice into the inside, and has a structure with a lid that can be opened and closed as necessary. It can also be made important to the difficulty of entering various germs.

  The transfer container 50 is formed of a movable box-like body having a heat insulation structure that is insulatively insulated inside and outside the entire surface, and has a configuration in which an upper part can be removed, and is made by the ice making device 20 and is made into an ice storage tank. The ice of alkaline electrolyzed water having passed through 30 and one or a plurality of fresh products 60 taken out from the storage container 40 are stored inside, the fresh products 60 are kept in a cooled state, and a lid is used when the fresh products 60 are used. It is a mechanism that allows the part to be opened and taken out to the outside. The heat retaining structure of the transfer container 50 has the same configuration as that of a simple heat retaining box such as a well-known foamed polystyrene box, and a detailed description thereof will be omitted.

  Next, the use state of the freshness keeping system according to the present embodiment will be described. First, with respect to the generation of electrolyzed water, in the electrolyzed water generating apparatus 10, the electrolysis auxiliary apparatus 11 added the electrolysis auxiliary to water such as tap water or industrial water taken from the intake pipe 10 a, and then this electrolysis auxiliary was added. Water is introduced into the inside of the electrolysis cell 12, and electrolysis is carried out by conducting current between the negative electrode 13 and the positive electrode 14 via the ion exchange membrane 15, whereby the negative electrode side region 12 a separated by the ion exchange membrane 15. Then, alkaline electrolyzed water is generated. Moreover, acidic electrolyzed water is produced | generated in the positive electrode side area | region 12b. The electrolyzed water generated by the electrolysis is taken out through the water discharge pipes 10c and 10d, respectively. A part of the alkaline electrolyzed water is sent to the ice making device 20 for ice making, and the remaining part is temporarily stored in the tank 10e and then sent to the storage container 40 for use. In addition, the acidic electrolyzed water is temporarily stored in the tank 10f and then supplied to each place on the route where the fresh product 60 is handled for cleaning and sterilization.

Next, an ice making operation by the ice making device 20 will be described. It is assumed that the inner peripheral surface 21a of the ice making cylinder 21 is sufficiently cooled in advance so that the electrolyzed water can be frozen by supplying the refrigerant. During ice making, the movable part including the movable support 24 is rotated, and alkaline electrolyzed water is introduced from the electrolyzed water generating device 10 into the upper watering part 22. The water flows down along the inner peripheral surface 21 a of the ice making cylinder 21 through each hole 22 a of the water sprinkling portion 22. Most of the water in contact with the inner peripheral surface 21a of the ice making cylinder 21 is frozen and is attached to the inner peripheral surface 21a as ice 70. On the other hand, the remaining water that has not been frozen flows down and reaches the bottom container portion 23 from the lower end of the ice making cylinder 21 via the guide portion 26. The water temporarily stored in this bottom container part 23 will return to the water sprinkling part 22 via a pump, piping, etc.

  Instead of returning the water stored in the bottom container portion 23 to the sprinkling portion 22, the water is once returned to the electrolyzed water generating device to be electrolyzed, and the generated alkaline electrolyzed water is introduced into the sprinkling portion 22. Thus, the alkaline electrolyzed water can be reliably supplied to the inner peripheral surface 21a of the ice making cylinder 21.

  In the ice making device 20, water spraying from the water sprinkling part 22 continues on the inner peripheral surface 21 a of the ice making cylinder 21 located in the water sprinkling area 27, so that water freezing on the inner peripheral face 21 a proceeds and the movable support part 24 The ice 70 grows to a predetermined thickness (about 2 mm thickness) set in advance at the end of the sprinkling area 27 that moves with rotation. The partition 24d separates the watering area 27 where the watering is performed from the ice making area 28 where the reamer 25 is located, and the wipers 24f and 24g exist at the boundary between the watering area 27 and the ice making area 28, respectively, so It does not go to the vicinity of the reamer 25.

  When the ice 70 generated on the inner peripheral surface 21a of the ice making cylinder 21 moves out of the sprinkling area 27 due to the rotation of the movable support 24, the surface is cleaned with the wiper 24f to remove excess moisture. Removed. Then, the ice 70 comes into contact with the blade 25b of the reamer 25, and the reamer 25 rotates (spinning operation r) to bite the blade 25b into the surface of the ice 70 while changing the contact position between the blade 25b and the ice 70. 70 is divided (see FIG. 6). The cracked ice 70 is easily released from the inner peripheral surface 21a of the ice making cylinder 21 and falls as flake-like ice due to the nature of the ice that has been cooled and dried by breaking contact with water. The ice falling from the inner peripheral surface 21 a passes through the opening 23 a of the bottom container 23 and reaches the ice storage tank 30 below the ice making device 20.

  Since the reamer 25 continuously breaks and drops the ice 70, it does not send out the ice to the outlet side while scraping off from the inner peripheral surface by scraping with a spiral blade like an auger type ice making machine. The split reamer 25 and the split ice 70 do not come into contact with each other, and the state where the blade and the peeled-off ice continuously contact like an auger type ice making machine can be avoided. It is easy to maintain a flake-like form without cracking into fine particles.

  On the other hand, the portion of the inner peripheral surface 21a of the ice making cylinder 21 where the ice 70 has fallen and disappeared is cleaned, and after passing through the wiper 24g that moves with the rotation of the movable support 24, it moves again to the watering area 27. In response to the water sprinkling from the water sprinkling unit 22, ice is generated on the surface again. Thus, as long as the water spray from the sprinkler 22 on the inner peripheral surface 21a of the ice making cylinder 21 in the cooled state and the rotational drive of the movable support 24 are continued, the continuous ice production state in the ice making device 20 is maintained. Is done.

  The flaky ice 70 obtained by the splitting operation by the reamer 25 is dropped while maintaining the cooling state of the inner peripheral surface 21a of the ice making cylinder 21, so that the surface area is large and the surface is less wet. Even if the ice storage device 20 exits the ice making apparatus 20 and is stored in a large amount in the ice storage tank 30 or the like, the ice 70 is not coupled to each other and is unlikely to be solidified like the ice obtained by normal ice making. Has properties.

  The ice 70 of the alkaline electrolyzed water thus produced in the ice making device 20 falls into the ice storage tank 30 and once stored therein, a predetermined amount is taken out when needed in the storage container 40 on the rear stage side, The storage container 40 is charged.

In the storage container 40, the ice 70 of the alkaline electrolyzed water taken out from the ice storage tank 30 is stored in the internal storage area together with the electrolyzed water sent from the electrolyzed water generating device 10 and the salinity as the osmotic pressure adjusting electrolyte. Further, the fresh product 60 is stored in the same storage area, so that the fresh product 60 is immersed in the electrolyzed water, and is cooled and stored in a state surrounded by the ice 70 and the electrolyzed water (see FIG. 7). .

  In the storage area within the storage container 40, the freshness of the fresh product 60 is maintained by suppressing the activity of the bacteria by cooling the fresh product 60 with the ice 70 and suppressing the oxidation by the reducing action of the alkaline electrolyzed water. Is done. In addition, since the osmotic pressure of the electrolyzed water is appropriately adjusted by adding salt, moisture permeation into the fresh product 60 does not occur, and the quality of the fresh product 60 is not deteriorated. In addition, in the storage area in the storage container 40, since the effect of electrolytic water in the ice 70 and water is lost with time, the electrolytic water and ice are replaced with newly generated ones every predetermined time, and the salt content is also reduced. It is replenished at the same time. Replacement of the electrolyzed water and ice in the storage area in the storage container 40 every predetermined time and supply of salt are performed by supplying electrolyzed water from the electrolyzed water generating device 10 and the tank 10e, and ice from the ice making device 20 and the ice storage tank 30. It is preferable not to intervene manually as what is executed by automatic control linked with supply or the like.

  The fresh product 60 is taken out at a desired time when it is determined to be shipped after being stored in the storage container 40, and is freshly generated by the ice making device 20 or newly taken out from the ice storage tank 30. It is stored in the transfer container 50 together with the ice 70 of the electrolyzed water (see FIG. 7), and is sent to the transfer destination while the cooling state is maintained. The transfer container 50 can keep the inside at a temperature near the freezing point of the ice by its heat retaining ability and the cooling power of the ice 70, and the electrolyzed water until the fresh container 60 is taken out by opening the transfer container 50 at the transfer destination. The fresh product 60 cooled with the ice 70 can maintain its freshness with almost no change in state.

  In addition, in each work place which becomes a handling path | route from the storage area | region of the storage container 40 to the container 50 for transfer to the handling path | route of the fresh food 60 to the storage area | region of this storage container 40, or fresh food 60 is electrolysis. The acidic electrolyzed water generated by the water generator 10 is introduced and washed. Since acidic electrolyzed water contains a lot of hypochlorous acid (HClO), it has excellent cleaning, sterilization and deodorizing ability, can reliably maintain the purification, sterilization and odor control conditions of fresh food handling areas. Acidic electrolyzed water that is generated at the same time as alkaline electrolyzed water but is not directly involved in maintaining the freshness of fresh products can be used effectively.

  As described above, in the freshness maintaining system according to the present embodiment, electrolysis is performed by the electrolyzed water generating device 10 using water that is fresh water such as tap water or industrial water to generate alkaline electrolyzed water, and this alkaline The electrolyzed water is made by the ice making device 20 to obtain the ice 70 of the electrolyzed water. The alkaline electrolyzed water and the electrolyzed water ice 70 are stored in the storage container 40 together with the fresh product 60 and used for cooling and storing the fresh product 60. In addition to being able to suppress bacterial activity leading to spoilage by cooling based on electrolyzed water ice, the strong reducing power of electrolyzed water and ice can suppress the oxidizing action of oxygen in fresh food, The progress of decay due to cell oxidation can be suppressed, the freshness of fresh food can be maintained over a long period of time, such as extending the period during which raw food can be eaten, and the quality of fresh food over the same time lapse is higher than that of conventional storage methods It is. Further, since the freshness of the fresh product can be maintained for a long time, it is possible to appropriately select the extraction timing from the cold storage state in the storage container 40, and the freshness can be taken out from the storage container 40 at an optimal timing not limited to immediately after capturing or harvesting the fresh product. The product can be shipped to the market while maintaining the quality, and the product value of fresh products can be increased.

In the freshness maintaining system according to the embodiment, electrolysis of water containing an electrolyte is performed in the electrolysis cell 12 of the electrolyzed water generating apparatus 10 to generate alkaline electrolyzed water and acidic electrolyzed water, respectively. Part of the gaseous hydrogen and oxygen generated in the water dissolves in each electrolyzed water, and the reducing action (antioxidant action) and oxidizing action (sterilizing action) of each electrolyzed water are added to the reducing action of hydrogen and the oxidizing action of oxygen. In the state, each electrolyzed water is used, but not limited to this, the amount of dissolved hydrogen in the alkaline electrolyzed water and the amount of oxygen dissolved in the acidic electrolyzed water are positively increased. It can also be set as the structure which raises a reducing power and an oxidizing power further. For example, by devising the electrode shape, such as making the shape of the negative electrode mesh, the size of the generated hydrogen gas bubbles is made extremely small, so that the generated hydrogen can be easily dissolved in alkaline electrolyzed water to increase the dissolved amount. Or by providing one or a plurality of auxiliary electrolysis cells separately from the electrolysis cell for generating electrolyzed water, and mixing gaseous hydrogen and oxygen generated by electrolysis in the auxiliary electrolysis cell into the water flowing into the electrolysis cell. In addition, each gas can be dissolved in a larger amount than in the case of an electrolysis cell alone, or gas hydrogen or oxygen generated by another device can be blown into each electrolyzed water to increase the dissolved amount. For example, the reducing power and oxidizing power of each electrolyzed water can be improved.

  Fresh fish as a fresh product is stored by cooling using the freshness keeping system of the present invention, and the measurement evaluation is performed for the change in freshness with the passage of time, and the freshness of fresh fish when stored by cooling with ordinary ice as a comparative example. The result compared with the change will be described.

  Among fresh products, for fresh fish, the K value (ratio of decomposition products to the total amount of ATP-related compounds) is generally known as an index for determining freshness, and the smaller the K value, the fresher the fish. I can say that. If preservation is performed so as to keep the increase in K value low, the freshness of the fish can be maintained.

  Here, the K value will be described in detail. Adenosine triphosphate (ATP) contained in fish meat is decomposed by an enzyme to produce adenosine diphosphate (ADP), adenylic acid (AMP), inosinic acid (IMP), The reaction changes in the order of inosine (HxR) and hypoxanthine (Hx). Such ATP decomposition reaction of fish meat starts immediately after death. From this, the liveliness (freshness) of fish can be expressed by the “K value” obtained as follows, using the above ATP decomposition process as a guide.

K value (%) = (D1 / D2) × 100
However,
D1 = HxR + Hx (total amount of inosine and hypoxanthine)
D2 = ATP + ADP + AMP + IMP + HxR + Hx (total amount of ATP-related compounds)
Fish are known to decrease freshness as inosine and hypoxanthine increase, and the K value (%) reflects the amount of inosine and hypoxanthine.

  Specifically, when the K value is 20% or less, the fish has a very good freshness and is suitable for sashimi. When the K value exceeds 20% and becomes 30% or less, it can be said to be fresh. When K value exceeds 30% and becomes 40% or less, it is a state suitable for boiling. When K value exceeds 40% and becomes 50% or less, it is in a state where it can be eaten if cooked. When the K value exceeds 50% and becomes 80% or less, the freshness is poor in the initial rotting state.

  In fact, K values were obtained for horse mackerel Rahagi. In the measurement, samples containing only inosine and hypoxanthine as ATP-related compounds and samples containing other ATP-related compounds, not limited to these inosine and hypoxanthine, were prepared from horse mackerel meat, and D1, ie, inosine, was prepared from the former. The total amount of hypoxanthine was measured, and from the latter, D2, that is, the total amount of ATP-related compounds was measured, and this was performed using a known technique for calculating the K value.

As an example, the evaluation was carried out with respect to equine larvae stored in a cooling environment with alkaline electrolyzed water and alkaline electrolyzed water ice obtained by the freshness keeping system of the present invention at the start of storage, 1, 2, 3, 4 Samples were prepared for each day and 7 days, and each value (D1, D
2) was measured, and the K value was calculated for each. In addition, as a comparative example, for a case where the conventional block ice and seawater were used and stored in a cooling environment, the same sample was obtained and measured, and the K value was similarly determined.

  The K value (%) for each measurement period as an example, obtained in each measurement for equine larvae when cooled and stored with alkaline electrolyzed water and alkaline electrolyzed water ice obtained by the freshness maintaining system of the present invention, FIG. 8 shows a graph in which the K values are plotted together with the values in the case of the comparative example as well as in Table 1. In the graph, the vertical axis represents the magnitude of the K value.

  From the graphs of Table 1 and FIG. 8, the K value of the sample that was cooled and stored with the electrolyzed water and the electrolyzed water ice of the example was 22.1% on the fourth day from the start of storage and 45.4% on the seventh day. In the case of the comparative example, it shows a good value compared with 40.3% on the 4th day and 71.1% on the 7th day. It can be seen that the action suppresses an increase in K value from the start of storage, that is, a decrease in freshness, and maintains good freshness compared to the comparative example.

  From the above, it is clear that by using the freshness keeping system of the present invention, it is possible to cool and preserve fresh food so as to keep the rise in K value in fresh food low, and to keep freshness of fresh food properly for a long time. is there.

DESCRIPTION OF SYMBOLS 1 Freshness maintenance system 10 Electrolyzed water production | generation apparatus 10a Intake pipe 10c, 10d Drain pipe 10e, 10f Tank 11 Electrolysis auxiliary apparatus 12 Electrolysis cell 12a Negative electrode side area | region 12b Positive electrode side area | region 13 Negative electrode 14 Positive electrode 15 Ion exchange membrane 20 Ice making Device 21 Ice making cylinder 21a Inner peripheral surface 21b Refrigerant passage 22 Water sprinkling part 22a Hole 23 Bottom container part 23a Opening part 24 Movable support part 24a Central shaft 24b, 24c Reamer support part 24d Partition part 24e Drive part 24f, 24g Wiper 25 Reamer 25a Time Moving shaft 25b Blade 26 Guide part 27 Sprinkling area 28 Ice making area 30 Ice storage tank 31 Extraction part 40 Storage container 41 Entrance / exit part 50 Transfer container 60 Fresh food 70 Ice

Claims (4)

An electrolyzed water generating device that performs electrolysis after adding an electrolyte component to water that is fresh water to generate alkaline electrolyzed water and acidic electrolyzed water;
The alkaline electrolyzed water is sprinkled on the cooled ice making surface, the water is instantaneously frozen to produce continuous ice along the ice making surface, and the ice is further broken to produce flaky alkaline electrolyzed water ice. An ice making device;
The ice obtained by the ice making device is stored in a predetermined storage area together with the alkaline electrolyzed water generated by the electrolyzed water generating device, and the temperature of the storage area is substantially matched with the freezing point temperature of the ice. In a state where an electrolyte component for adjusting osmotic pressure is added to electrolyzed water, a storage device that stores a large number of fresh products to be stored in alkaline electrolyzed water while storing them in the storage area, and cools and stores fresh products ;
A new alkaline electrolyzed water ice obtained by the ice making device, which is different from the one stored in the storage device, and one or a plurality of fresh products taken out in small portions from the storage device are stored, and the inside is stored. A transfer container that keeps the fresh food in a cold state by maintaining the temperature near the freezing point of the ice;
A tank for temporarily storing acidic electrolyzed water generated by the electrolyzed water generating device;
The acidic electrolyzed water temporarily stored in the tank is handled on the handling path until fresh food is stored in the storage area and / or on the handling path until fresh food is transferred from the storage area to the transfer container. Means for supplying to the place,
In the cleaning of the handling path, the acidic electrolyzed water is introduced and used for cleaning and sterilization . The freshness keeping system according to claim 1,
The ice making device is
A substantially cylindrical ice making cylinder that cools the inner peripheral surface as the ice making surface by a predetermined cooling means;
A movable support that is disposed inside the ice making cylinder and is driven to rotate about a cylindrical central axis of the ice making cylinder;
A water sprinkling section that is supported by the movable support section and supplies alkaline electrolyzed water as ice while sprinkling water to the inner peripheral surface of the ice making cylinder while moving the sprinkling range with respect to the inner peripheral surface of the ice making cylinder,
It is rotatably supported by the movable support portion, and can move along the inner peripheral surface of the ice making cylinder while moving along the inner peripheral surface of the ice making cylinder, and can contact ice generated on the inner peripheral surface of the ice making cylinder at a position outside the water spraying range of the water sprinkling portion. A reamer that breaks the ice,
A freshness maintaining system, comprising: a partition part supported by the movable support part and dividing an area inside the ice making cylinder into a watering range of the watering part and an ice making area where the reamer breaks ice . In the freshness keeping system according to claim 1 or 2,
The storage device stores ice and electrolyzed water stored in the storage area, new alkaline electrolyzed water ice obtained by the ice making device, and new alkaline electrolyzed water generated by the electrolyzed water generating device, and a predetermined amount. A freshness-keeping system characterized by being replaced at time intervals and adding an electrolyte component for adjusting osmotic pressure to adjust the concentration of the component . Electrolysis is performed after adding an electrolyte component to fresh water, producing alkaline electrolyzed water and acidic electrolyzed water,
The alkaline electrolyzed water is sprinkled on the cooled ice making surface of the ice making device, the water is instantaneously frozen to form continuous ice along the ice making surface, and the ice is further broken to form flaky alkaline electrolyzed water ice. Manufacture and
The flaky alkaline electrolyzed water ice is stored together with the alkaline electrolyzed water in a predetermined heat-retained storage area, the temperature of the storage area is substantially matched with the freezing point temperature of the ice, and the alkaline electrolysis in the storage area is further performed. With the electrolyte component for adjusting the osmotic pressure added to water, storing a large number of fresh products to be stored in alkaline electrolyzed water while storing them in the storage area, storing the fresh products temporarily in a cold state,
Separately from the one stored in the storage area, the alkaline electrolyzed water ice newly produced by the ice making device and one or a plurality of fresh products taken out from the storage area are stored in a transfer container. During the transfer to the transfer destination using fresh food, the inside of the transfer container is kept at a temperature near the freezing point of the ice, and the fresh food is stored in a cold state.
Furthermore, the acidic electrolyzed water generated by the electrolysis is temporarily stored in a tank and then the handling path from storing fresh food to the storage area and / or the container for transferring fresh food from the storage area. A freshness-maintaining method, wherein the freshness- handling route is washed by introducing it into the handling route until it is transferred to the factory .

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