JPH01131865A - Ice composition - Google Patents
Ice compositionInfo
- Publication number
- JPH01131865A JPH01131865A JP62304860A JP30486087A JPH01131865A JP H01131865 A JPH01131865 A JP H01131865A JP 62304860 A JP62304860 A JP 62304860A JP 30486087 A JP30486087 A JP 30486087A JP H01131865 A JPH01131865 A JP H01131865A
- Authority
- JP
- Japan
- Prior art keywords
- ozone
- water
- ice
- manufactured
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 34
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 71
- 235000013305 food Nutrition 0.000 abstract description 26
- 239000007789 gas Substances 0.000 abstract description 10
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000019688 fish Nutrition 0.000 abstract description 3
- 235000015170 shellfish Nutrition 0.000 abstract description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052760 oxygen Inorganic materials 0.000 abstract description 2
- 239000001301 oxygen Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 7
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 239000000645 desinfectant Substances 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- -1 Inside Chemical compound 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/963—Off-grid food refrigeration
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は水組成物、殊に生鮮食品の保存などに適した氷
組成物に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a water composition, particularly an ice composition suitable for preserving fresh foods.
魚貝類など生鮮食品を保存する手段の一つとして氷結法
が古くから知られている、
氷結法は特別な設備を必要とぜず、また場所を問わない
ためきわめて便利であタ、更に加工を施すことを要さず
質感、風味などを損うことなく保存することができる。Freezing has long been known as a method of preserving fresh foods such as fish and shellfish. Freezing does not require special equipment and can be done anywhere, making it extremely convenient and easy to process. It can be preserved without sacrificing texture or flavor without the need for further treatment.
ところが、氷結法は食品をＯＣ附近の低温に保って食品
に付着し或いは含まれる腐敗菌、変敗菌などの繁殖を低
減することにより食品を保存するものであり、腐敗、変
敗を充分に防ぐことができず保存期間が短いという問題
がある。However, the freezing method preserves food by keeping the food at a low temperature near OC to reduce the proliferation of spoilage bacteria and spoilage bacteria attached to or contained in the food. There is a problem that it cannot be prevented and the storage period is short.
ま、友、薬剤などを用いて腐敗菌などを殺菌した食品を
氷結法により保存することも考えられるが、高濃度の殺
菌剤が食品に付着１浸漬して残留するため有害であり、
また殺菌後に殺菌剤を取除いた場合もその後に外気から
混入する腐敗厘などが繁殖するため充分な保存効果を期
待することはできない。Well, it may be possible to preserve food that has been sterilized to kill spoilage bacteria using chemicals, etc., by freezing, but this is harmful because the highly concentrated sterilizer remains on the food after it is immersed in the food.
Furthermore, even if the disinfectant is removed after sterilization, a sufficient preservation effect cannot be expected because spoilage that enters from the outside air will subsequently propagate.
本発明は斯る点に鑑みてなされたものであって、殊に生
鮮食品を長期間に亘って有効に保存するのに適し九氷組
成物を提供することを目的とする。The present invention has been made in view of the above, and an object of the present invention is to provide a nine-ice composition suitable for effectively preserving fresh foods over a long period of time.
前記問題点を解決するため本発明である水組成物は＝５
Ｐ、Ｐ、ｍ以下のオゾンを含有させたことを特徴とする
。In order to solve the above problems, the water composition of the present invention is =5
It is characterized by containing ozone of P, P, m or less.
水組成物中に含有されているオゾンが水組成物と食品と
が接触している場合は直接、或いは水組成物と食品とが
接触していない場合には融解水または融解によって生じ
る気体として食品に作用し、殺菌状態を維持する。The ozone contained in the water composition is released directly when the water composition and food are in contact with the food, or as melt water or gas generated by melting when the water composition and food are not in contact with the food. and maintains a sterile state.
本発明である水組成物は通常の氷と同様の外観を呈し、
内部にオゾンが水に溶解して氷結した状態、或いは気体
のまま微細な泡状に包含されて氷結し念状態、更にこれ
ら二つの状態が混在して氷結した状態となっている。The water composition of the present invention has an appearance similar to ordinary ice,
Inside, ozone is dissolved in water and frozen, or it is contained as a gas in fine bubbles and frozen, and these two states are mixed, resulting in a frozen state.
このような水組成物は例えば図面に示す製造工程により
製造されるものであり、主としてオゾン発生器、混合器
ならびに製氷機を具え念設備により製造される。Such a water composition is manufactured, for example, by the manufacturing process shown in the drawings, and is mainly manufactured using special equipment including an ozone generator, a mixer, and an ice maker.
オゾン発生器は空気または酸素の沿面放電や無声放電な
どによりオゾンを発生させる従来−般に使用されている
ものが用いられ１発生したオゾンを含有する気体は混合
器に送られ水と混合されてオゾン水が製造される。 こ
の際、オゾン含有気体を微細な気泡とし且つ混合する水
を冷却器により冷却しておくことによりオゾンの水に対
する浴解度を増すことができ低温で高ＩＩ１度のオゾン
水を短時間で容易に製造することができる。またオゾン
水の濃度は０．５〜５Ｐ、Ｐ、ｍ程度が好ましい。もつ
とも付着し或いは含まれる腐敗菌ならびに変敗菌などが
きわめて少ない食品では例えば０．０Ｉ Ｐ、 Ｐ、
ｍ程度のごく微量のオゾンが含有されていれば充分に保
存効果が期待できるなど、保存する食品に付着し或いは
含まれる腐敗菌ならびに変敗菌の多少、更には保存期間
ならびに保存の形態などに応じてＳＰ、Ｐ、ｍ以下の範
囲で必要量のオゾンを含有させたものを適宜選択して使
用Ｔれば余分なオゾンを必要とぜずきわめて効率のよい
保存状態を形成することができる。 尚、オゾン含有量
の上限を５Ｐ。The ozone generator is a conventionally used one that generates ozone by creeping discharge or silent discharge of air or oxygen.1 The generated ozone-containing gas is sent to a mixer and mixed with water. Ozonated water is produced. At this time, by making the ozone-containing gas into fine bubbles and cooling the water to be mixed with a cooler, the degree of bath solubility of ozone in water can be increased, making it easy to produce high II1 degree ozonated water at low temperatures in a short time. can be manufactured. Further, the concentration of ozone water is preferably about 0.5 to 5 P, P, m. For foods that have very few putrefactive bacteria or putrefactive bacteria attached or contained, for example, 0.0I P, P,
A sufficient preservative effect can be expected if a very small amount of ozone (about 500 yen) is contained. If a material containing the required amount of ozone within the range of SP, P, m or less is appropriately selected and used, an extremely efficient preservation state can be achieved without the need for extra ozone. The upper limit of ozone content is 5P.
Ｐ、ｍとしたのは、 ５Ｐ、Ｐ、ｍを越えるとそれ以
上の殺菌効果が期待できない次めである。P and m were chosen because if they exceed 5P, P and m, no further bactericidal effect can be expected.
そして製造されたオゾン水はそのまま或いは一旦貯蔵タ
ンクに貯蔵された後に製氷機に送られて氷結され本発明
である水組成物が製造される。The produced ozonated water may be stored as it is or once stored in a storage tank and then sent to an ice maker and frozen to produce the water composition of the present invention.
尚、オゾン水を氷結させる丸めの製氷機は従来一般に知
られているものを用いることが可能であるが、水に溶存
しているオゾンは水と反応して分解しやすく短時間のう
ちに消失してしまうためきわめて迅速に氷結させること
を要する。In addition, it is possible to use a conventionally known round ice maker that freezes ozonated water, but ozone dissolved in water easily reacts with water and decomposes, disappearing in a short time. Therefore, it is necessary to freeze extremely quickly.
従って、この点からも前述の如くオゾン水を製造する際
の水を予冷しておくのは好ましいことであり、また製氷
機も低＠度の冷媒を備え、薄形または小粒の形状のもの
を迅速に製造することが可能なものを用いることが望ま
しい。Therefore, from this point of view as well, it is preferable to pre-cool the water when producing ozonated water as mentioned above, and the ice maker should also be equipped with a low temperature refrigerant and be thin or small-sized. It is desirable to use something that can be manufactured quickly.
このようにして製造された水組成物は従来の保存用水と
同様に魚貝類などの生鮮食品と一緒に容器に詰めて使用
される。生鮮食品は水組成物から直接生じるオゾンによ
り、或いは水組成物が融解して生じるオゾン水により付
着している腐敗菌などが殺菌されるとともに、低温に保
九れるため内部に存在している変敗菌などの繁殖が抑制
され長期に亘って新鮮な状態を保持することとなる。
殊に水組成物に含有されているオゾンはオゾン水中の
オゾンと異なり短時間のうちに消失することなく多くは
融解に伴って少しずつ消失するため殺菌効果を長く保持
することができ、また融解したオゾン水中には新しく融
解する水組成物から順次オゾンが補充されるため外気な
どから腐敗菌が侵入増殖することもなく長期の保存が可
能となるのである。The water composition thus produced is used by being packed in a container with fresh foods such as fish and shellfish, in the same way as conventional preservation water. Perishable foods are sterilized by the ozone generated directly from the water composition or ozonated water generated by the melting of the water composition, and are kept at a low temperature to eliminate any abnormalities present inside. The propagation of rotten bacteria is suppressed and the product remains fresh for a long period of time.
In particular, the ozone contained in the water composition, unlike ozone in ozone water, does not disappear in a short period of time, but mostly disappears little by little as it melts, so it can retain its bactericidal effect for a long time. Ozone is gradually replenished from the newly melted water composition into the ozone water, which prevents spoilage bacteria from entering and proliferating from the outside air, making it possible to preserve the water for a long period of time.
次表ｎ ３ Ｐ、 Ｐ、 ｍのオゾンを含有する本発明
の水組成物およびオゾンを含有しない従来の食用氷のそ
れぞれＩＫりを用て新鮮な鯖（２５０９前後）を冴時間
保存した場合の視覚ならびに触覚による感能鮮度検査の
結果を示すものであり、その結果１本発明である水組成
物の保存効果が従来の食用氷に比べてきわめて優れてい
ることが確認された。The following table shows the storage time of fresh mackerel (around 2509) using the water composition of the present invention containing ozone of 3P, P, m and conventional edible ice not containing ozone. This figure shows the results of a visual and tactile sensory freshness test, and it was confirmed that the preservative effect of the water composition of the present invention is extremely superior to that of conventional edible ice.
また９本発明である水組成物は時間の経過に伴ってオゾ
ンを消失するため製造直後の保存する食品ならびに保存
條件に適した濃度のオゾンを含有するものを速やかに用
いることが望ましい。 もつとも例えば３Ｐ、Ｐ、ｍの
オゾンを含有する水組成物を一３０Ｃで７２時間貯蔵後
に解氷して得たオゾン水のオゾン濃度が０．８Ｐ、 Ｐ
、 ｍ赫したことから、低温度で保存するとオゾンの消
失速度が低いことが判り、低温度で貯蔵ずればかなりの
長時間効果を維持できる。 従って。Furthermore, since the water composition of the present invention loses ozone over time, it is desirable to promptly use one containing ozone at a concentration suitable for the food and storage conditions to be stored immediately after production. However, for example, if a water composition containing 3P, P, m ozone is stored at -30C for 72 hours and then thawed, the ozone water obtained has an ozone concentration of 0.8P, P.
From the fact that it was found that the rate of ozone loss is low when stored at low temperature, the effect can be maintained for a considerable long time if stored at low temperature. Therefore.
二次公害を生じない程度の高濃度のオゾン水を用いて水
組成物を製造し、きわめて低温で貯蔵すれば長期の貯ｉ
１１．すらびに遠方への運搬も可能である。If a water composition is manufactured using ozonated water with a high concentration that does not cause secondary pollution and stored at extremely low temperatures, it can be stored for a long time.
11. It is also possible to transport it to long distances.
更に前記製造例ではオゾン発生器により発生させたオゾ
ンを含有する気体を水に混合しオゾンを浴存させて得た
オゾン水を製氷機により氷結させて製造する場合を示し
たが、製氷機において氷結直前の水にオゾン発生器によ
り得たオゾン含有気体を吹込んで微細な気泡を内蔵した
状態で氷結させ、或いは例えば前記製造例によって裏道
されるオゾン水を氷結させる際に更にオゾン含有気体を
吹込み混合させて氷結させてもよい。この場合には水組
成物の融解に伴って気体状のオゾンが空中へ放出されて
周囲を殺菌するため保存食品を水組成物に直接触れさせ
ず。Furthermore, in the above production example, the ozonated water obtained by mixing ozone-containing gas generated by an ozone generator with water and leaving the ozone in the bath is frozen using an ice maker. An ozone-containing gas obtained from an ozone generator is blown into the water just before it freezes, and the ozone-containing gas is blown into the water to freeze it in a state containing fine air bubbles, or, for example, when freezing the ozonated water that is routed through the production example described above, an ozone-containing gas is further blown into the water. Alternatively, the mixture may be mixed thoroughly and frozen. In this case, as the water composition melts, gaseous ozone is released into the air and sterilizes the surrounding area, so the preserved food is not brought into direct contact with the water composition.
或いは融解したオゾン水に漬けることなく生鮮食品を殺
菌して有効に保存することができる次め多くの生鮮食品
などの保存に用いることができる。Alternatively, it can sterilize and effectively preserve fresh foods without immersing them in molten ozone water, and can be used to preserve many types of fresh foods.
更にまた１本発明である水組成物は生鮮食品の保存のた
めに用いられるだけですく１例えば浄水として用いた場
合には殺菌処理したものを再び汚染されることなく長期
に亘って保存することが可能であるとともに氷結した固
定状態に形成されているため希望の場所へ容易に運搬す
ることができ、殊に水飢隨の場合や海上などでの使用に
きわめて便利である。 ま九従来、オゾンを必要とする
場合にはオゾンの発生設備を必要としていたのに対し１
本発明の水組成物によるときはその必要がなくそのまま
殺菌力が大きいとともに過剰処理の害がすく、且つ残留
物による二次汚染の心配のない殺菌剤として用いること
ができ、きわめて便利であるとともに経済的でもある。Furthermore, the water composition of the present invention is only used for preserving fresh foods; for example, when used as purified water, sterilized water can be stored for a long period of time without being contaminated again. Since it is frozen and fixed, it can be easily transported to a desired location, making it extremely convenient for use in times of water scarcity or at sea. 9. Conventionally, when ozone was required, ozone generation equipment was required;
When using the water composition of the present invention, there is no need for this, and it has a high bactericidal power as it is, is less susceptible to overtreatment, and can be used as a bactericidal agent without worrying about secondary contamination due to residue, which is extremely convenient. It's also economical.
以上のように本発明である水組成物は生鮮食品などに付
層している腐敗菌などを殺菌するとともにその後に外気
から混入する腐敗菌なども殺菌し、しかも生鮮食品を低
温に保持して変改を抑制するため長期に亘って新鮮な状
態で保存することができるばかりか、従来の保存用の氷
と全く同様に使用でき、過剰処理の害や残留物による二
次汚染の心配もなく、更にオゾン含有気体を気泡状に含
むものにあっては被保存物の周囲空間をも殺菌状態とす
ることな°できる九め更に有効な保存環境を形成するこ
とができるとともに多種類の生鮮食品の保存が可能であ
る。As described above, the water composition of the present invention sterilizes the putrefactive bacteria attached to fresh foods, etc., and also sterilizes the putrefactive bacteria that are subsequently mixed in from the outside air, and also maintains the fresh foods at low temperatures. Not only can it be stored in a fresh state for a long period of time to prevent denaturation, but it can also be used in exactly the same way as conventional storage ice, and there is no need to worry about the harm of overprocessing or secondary contamination from residue. Furthermore, in the case of products that contain ozone-containing gas in the form of bubbles, it is possible to sterilize the space surrounding the objects to be preserved.In addition, it is possible to create a more effective preservation environment and to store a wide variety of fresh foods. can be saved.
また０本発明である水組成物は生鮮食品の保存に限らず
浄水、殺菌剤など多くの用途を有し。Furthermore, the water composition of the present invention has many uses, including not only preservation of fresh foods, but also water purification, disinfectant, etc.
これらの場合に従来の如く使用箇所においてオゾン発生
設備を必要としないためきわめて便利であるとともに経
済的でもある。In these cases, no ozone generating equipment is required at the point of use as in the past, making it extremely convenient and economical.
図面は本発明である水組成物の一実施例を製造するため
の製造工程図の一例を示すものである。The drawing shows an example of a manufacturing process diagram for manufacturing an embodiment of the water composition of the present invention.
Claims (1)
る氷組成物。5P. P. An ice composition characterized in that it contains ozone of less than m.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62304860A JPH01131865A (en) | 1987-08-19 | 1987-12-02 | Ice composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP20571787 | 1987-08-19 | ||
| JP62-205717 | 1987-08-19 | ||
| JP62304860A JPH01131865A (en) | 1987-08-19 | 1987-12-02 | Ice composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01131865A true JPH01131865A (en) | 1989-05-24 |
Family
ID=26515215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62304860A Pending JPH01131865A (en) | 1987-08-19 | 1987-12-02 | Ice composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01131865A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0490869U (en) * | 1990-12-21 | 1992-08-07 | ||
| WO1992020979A1 (en) * | 1991-05-20 | 1992-11-26 | Tadahiro Ohmi | System and method of cooling apparatus |
| US20090087528A1 (en) * | 2002-08-20 | 2009-04-02 | Schreiber John E | Method of Improving the Biocidal Efficacy of Dry Ice |
| JP2010014346A (en) * | 2008-07-03 | 2010-01-21 | Sanyo Electric Co Ltd | Sprinkling cooling apparatus |
| WO2022246990A1 (en) * | 2021-05-26 | 2022-12-01 | 雷伯敏 | Salt-ozone ice medicine for injection and production thereof |
-
1987
- 1987-12-02 JP JP62304860A patent/JPH01131865A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0490869U (en) * | 1990-12-21 | 1992-08-07 | ||
| WO1992020979A1 (en) * | 1991-05-20 | 1992-11-26 | Tadahiro Ohmi | System and method of cooling apparatus |
| US5514268A (en) * | 1991-05-20 | 1996-05-07 | Takasago Netsugaku Kogyo Kabushiki Kaisha | System and method of cooling apparatus |
| US20090087528A1 (en) * | 2002-08-20 | 2009-04-02 | Schreiber John E | Method of Improving the Biocidal Efficacy of Dry Ice |
| JP2010014346A (en) * | 2008-07-03 | 2010-01-21 | Sanyo Electric Co Ltd | Sprinkling cooling apparatus |
| WO2022246990A1 (en) * | 2021-05-26 | 2022-12-01 | 雷伯敏 | Salt-ozone ice medicine for injection and production thereof |
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