JPH03180142A - Preservation of freshness of food - Google Patents
Preservation of freshness of foodInfo
- Publication number
- JPH03180142A JPH03180142A JP1318231A JP31823189A JPH03180142A JP H03180142 A JPH03180142 A JP H03180142A JP 1318231 A JP1318231 A JP 1318231A JP 31823189 A JP31823189 A JP 31823189A JP H03180142 A JPH03180142 A JP H03180142A
- Authority
- JP
- Japan
- Prior art keywords
- food
- preserving solution
- fine mesh
- fine
- freshness
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 35
- 238000004321 preservation Methods 0.000 title claims description 26
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 11
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000003595 mist Substances 0.000 claims abstract description 8
- 241000251468 Actinopterygii Species 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 36
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 8
- 239000002184 metal Substances 0.000 claims description 8
- 229910052751 metal Inorganic materials 0.000 claims description 8
- 238000009920 food preservation Methods 0.000 claims description 5
- 229910021529 ammonia Inorganic materials 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims 2
- 150000002739 metals Chemical class 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 239000011882 ultra-fine particle Substances 0.000 abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 7
- 239000002245 particle Substances 0.000 abstract description 6
- 238000005507 spraying Methods 0.000 abstract description 5
- 235000019688 fish Nutrition 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract description 2
- 239000012530 fluid Substances 0.000 abstract 1
- 238000004080 punching Methods 0.000 description 5
- 229910001220 stainless steel Inorganic materials 0.000 description 2
- 239000010935 stainless steel Substances 0.000 description 2
- 241000237536 Mytilus edulis Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 239000003761 preservation solution Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、食肉・鮮魚・野菜・・・ム・ソーセージ等の
生鮮食品に保鮮液を付着させて品質・鮮度を保持する方
法の改良に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an improvement in a method for maintaining the quality and freshness of fresh foods such as meat, fresh fish, vegetables, mussels, sausages, etc. by applying a freshness preservation liquid thereto.
（従来の技術）
従来、アンモニア等の保鮮液を炭酸ガスとともｔこノズ
ルから噴射させることによって保鮮液を粒子状にして食
品に付着させて食品の品質・鮮度を保存させる方法が知
られている。又、直接、その保鮮液が食品に吹付けられ
たいようにノズルに対向して邪魔板を設けることもあっ
た。これらは特開昭６３−１１６７６号、特開昭６３−
１１６６７８号、特開昭６３−１１６６７９号公報にお
いて開示されて公知となっている。(Prior art) Conventionally, there has been a known method of preserving the quality and freshness of food by spraying a freshness preserving liquid such as ammonia together with carbon dioxide gas from a nozzle, thereby making the liquid into particles and attaching them to the food. There is. Also, a baffle plate is sometimes provided opposite the nozzle so that the freshness preservation liquid can be sprayed directly onto the food. These are JP-A-63-11676 and JP-A-63-11676.
It is disclosed in No. 116678 and Japanese Unexamined Patent Publication No. 116679/1983 and is publicly known.
（発明が解決しようとする課題）
従来の保鮮液を炭酸ガスとともに一ノズルから噴射させ
て粒子状にする方法では、保鮮液の粒子の粒度が大きく
均一な食品表面への付着が不充分であり、又粒子となら
ず滴化したり、邪魔板に当って流下することがあり、保
鮮液の６割近くが滴下・流下して使用されず、歩留りが
悪いという問題点があった。(Problems to be Solved by the Invention) In the conventional method of spraying fresh preservation liquid together with carbon dioxide gas from one nozzle to form particles, the particle size of the fresh preservation liquid is large and it is insufficient to uniformly adhere to the food surface. In addition, the liquid sometimes forms droplets instead of particles, or hits the baffle plate and flows down, resulting in the problem that nearly 60% of the freshness preservation liquid drips and flows down and is not used, resulting in poor yield.
本発明の課題は、従来のこれらの問題点を解消し、１０
ミクロン程度の超微粒子のミスト雰囲気にして食品に均
一に付着させ、又保鮮液の歩留りが改善できるという食
品の鮮度保持処理方法を提供せんとすることにある。The object of the present invention is to solve these conventional problems and
It is an object of the present invention to provide a method for preserving the freshness of foods by creating a mist atmosphere of ultrafine particles on the order of microns, which can be uniformly adhered to foods, and which can improve the yield of freshness preservation liquid.
（課題を解決するための手段）
かかる課題を解決した本発明の要旨は、１）食品・鮮魚
等の生の食品を収納した室内で、アンモニア等の食品保
鮮液と炭酸ガスとをノズルを介して同時に微細メツシュ
に向けて吹付け、微細メツシュによって食品保鮮液を超
微粒化して室内をそのミスト雰囲気にして生の食品の表
面に均一に食品保鮮液を付着させることを特徴とする食
品の鮮度保持処理方法
２）微細メツシュとして微細な網を複数板重ねたものを
使用した請求項１記載の食品保持処理方法
３）パンチングメタルを微細メツシュの保持板トして前
後に取付けた請求項２記載の食品の鮮度保持処理方法に
ある。(Means for Solving the Problems) The gist of the present invention that solves the problems is as follows: 1) A food preservation liquid such as ammonia and carbon dioxide gas are passed through a nozzle in a room where raw foods such as food and fresh fish are stored. The food freshness method is characterized in that the food freshness preservation liquid is sprayed onto a fine mesh at the same time, and the food freshness preservation liquid is made into ultra-fine particles by the fine mesh, creating a mist atmosphere in the room and allowing the food preservation liquid to adhere uniformly to the surface of raw food. 2) A food holding method according to claim 1, in which a plurality of stacked fine mesh plates are used as the fine mesh. 3) A food holding method according to claim 2, in which punched metal is attached to the front and rear of the fine mesh holding plates. The method of processing food to keep it fresh.
尚、本発明の方法は業務用専用装置から家庭用冷蔵庫ま
で適用できるものである。Note that the method of the present invention can be applied to everything from professional-use equipment to home-use refrigerators.
（作用）
本発明では、高圧の炭酸ガスにアンモニア、トコフェロ
ール、エタノール等の保鮮液を混合させてノズルから噴
射させ、その混合流を微細メツシュに当てることによっ
て、粒度の大きい粒子状又は液流ぎこ近い状態の保鮮液
を微細メツシュによって強制的に超微粒子状態にするも
のである。(Function) In the present invention, high-pressure carbon dioxide gas is mixed with a freshness preserving liquid such as ammonia, tocopherol, ethanol, etc., and the mixture is injected from a nozzle, and the mixed flow is applied to a fine mesh to form large particles or liquid jets. This is a method that forcibly transforms the freshness preservation liquid into a state of ultra-fine particles using a fine mesh.
微細メツシュは０．５〜１ ｍ ／ ｍ程度のものでよ
く、又それを複数枚重ねることによってより小さい超微
粒子に効率的にできる。又これによって滴下、流下する
保鮮液を大巾に少なくできて歩留りをよくしている。又
超微粒子状態のミスト雰囲気にできるので食品への付着
が均−且つ隈なく行えるという利点がある。The fine mesh may be of the order of 0.5 to 1 m/m, and can be efficiently made into smaller ultrafine particles by stacking a plurality of them. Moreover, this greatly reduces the amount of dripping and flowing freshness preservation liquid, improving yield. Furthermore, since it creates a mist atmosphere in the state of ultra-fine particles, it has the advantage that it can be evenly and thoroughly adhered to foods.
（実施例） 以下、実施例を図面に基づいて説明する。(Example) Examples will be described below based on the drawings.
本実施例は、扉（６）を正面に設け、内部にステンレス
丸棒（７）で形成したＩ！Ｉ （ｉｌｌ）を設ける。微
細メツシュ（１）はステンレスの１ミリの網（２）を３
枚重ね、直径５Ｈの孔（９）を３朋離して多数穿孔した
パンチングメタル（３）を３枚重ねの網の前後に配して
ボルト連結して一体化した。同微細メツシ、 （１）は
ノズル（４）の前方４ｃｍの位置ｔこ配置している。保
鮮液とシテハトコフエロールをエタノールで溶解した液
を使用し、これを１．５気圧の炭酸ガスでノズル（４）
を介して前記微細メツシュ（１）に向けて噴射させるよ
うにしている。図中＋Ｉｎは食品皿、（ＩＩ）は保鮮液
タンク、０乃は炭酸ガスボンベ、（鴎は真空ポンプ、イ
ｉ４は排液槽である。In this embodiment, a door (6) is provided in the front, and the inside is made of a stainless steel round bar (7). I (ill) is provided. The fine mesh (1) consists of 3 stainless steel 1mm meshes (2).
Punched metal (3), which was stacked and had a large number of holes (9) with a diameter of 3 mm spaced apart, were arranged in front and behind the three-ply mesh and connected with bolts to integrate them. The fine mesh (1) is placed 4 cm in front of the nozzle (4). Use a solution prepared by dissolving the freshness preservation liquid and Shitehatokopherol in ethanol, and pour this into the nozzle (4) with carbon dioxide gas at 1.5 atm.
The liquid is ejected towards the fine mesh (1) through the . In the figure, +In is a food plate, (II) is a freshwater preservation liquid tank, 0 is a carbon dioxide gas cylinder, (Kou is a vacuum pump, and i4 is a drain tank.
この実施例では、保鮮液を１．５気圧の炭酸ガスでもっ
てノズル（４）から噴射させると、保鮮液は微細メツシ
ュ（１）の前面のパンチングメタル（３） ｔこ当り、
直接又はそのガス液流によってパンチングメタル（９）
の孔（９）を通過し網（２）に到って、その微細な網目
を通過するうちに超微粒状にされて飛散して収納室（５
）空間を保鮮液のミスト雰囲気にする。In this embodiment, when the freshness preservation liquid is injected from the nozzle (4) with carbon dioxide gas at 1.5 atmospheres, the freshness preservation liquid hits the punching metal (3) in front of the fine mesh (1).
Punching metal directly or by its gas-liquid flow (9)
It passes through the holes (9) and reaches the net (2), and as it passes through the fine mesh, it becomes ultra-fine particles and scatters into the storage chamber (5).
) Create a mist atmosphere of freshness preservation liquid in the space.
同時に保鮮液の一部はパンチングメタル（３）の周縁か
ら微粒状となって周辺に飛散して収納室（５）内に拡散
する。At the same time, a part of the freshness preservation liquid becomes fine particles from the periphery of the punching metal (3), scatters around the punching metal (3), and diffuses into the storage chamber (5).
その空間の食品皿（目上の食品はその保鮮液のミストに
よって均−丘つ隈なく保鮮液が表面に付着する。Due to the mist of the freshness preservation liquid, the food dishes (top foods) in that space are evenly coated with the freshness preservation liquid on the surface.
このミストは１０ミクロン程度で、又１５秒間維持する
ことで保鮮液を満足いける程度Ｉこ付着させることかで
きた。このように保鮮液が施された食品は室温でも通常
の２倍程度品質・鮮度を長い時間維持できた。This mist had a diameter of about 10 microns, and by maintaining it for 15 seconds, it was possible to adhere the freshness preservation liquid to a satisfactory extent. Foods treated with this freshness preservation solution were able to maintain their quality and freshness for a long time, even at room temperature, by about twice as much as normal food.
（発明の効果）
以上の様に、本発明によれば保鮮液を炭酸ガスとともに
微細メツシュに吹付けることによって保鮮液を超微粒子
状態にし、吹けの際の保鮮液の流下・滴下が大巾になく
すことができ、歩留がよい保鮮液の粒化が行えるととも
に超微粒子状とすることができたことで食品表面に均−
且つ隈なく保鮮液を付着でき、効率のよい鮮度保持処理
を可能とした。(Effects of the Invention) As described above, according to the present invention, the freshness preservation liquid is made into an ultrafine particle state by spraying the freshness preservation liquid together with carbon dioxide gas onto a fine mesh, and the flow and dripping of the freshness preservation liquid during spraying is greatly reduced. It is possible to granulate the fresh-preserving liquid with a high yield and make it into ultra-fine particles, which spreads it evenly over the food surface.
In addition, the freshness preservation liquid could be applied everywhere, making it possible to carry out efficient freshness preservation processing.
第１図は実施例の要部を示す斜視図、第２図は微細メツ
シュを示す断佑図、第３図はノズルと微細メツシュの配
置を示す説明図、第４図は実施例製品を示す側面図、第
５図は同正面図である。
（＋）：＃細メツシユ （２）：網（３） ：
パンチングメタル （４） ： ノズル（５）：
収納室
（８）：
棚
特
許
出
願
人
株式会社日本バイオニ
ク
ス
代
理
人
戸
島
省
四
部
第
３
図
０
第
図
第
図
第
図Fig. 1 is a perspective view showing the main parts of the example, Fig. 2 is a cross-sectional view showing the fine mesh, Fig. 3 is an explanatory view showing the arrangement of the nozzle and the fine mesh, and Fig. 4 shows the example product. The side view and FIG. 5 are the same front views. (+): #Fine mesh (2): Net (3):
Punching metal (4): Nozzle (5): Storage chamber (8): Shelf Patent applicant Japan Bionics Co., Ltd. Agent Toshima Ministry, Department 4, No. 3 Figure 0 Figure Figure Figure
Claims (1)
ニア等の食品保鮮液と炭酸ガスとをノズルを介して同時
に微細メッシュに向けて吹付け、微細メッシュによって
食品保鮮液を超微粒化して室内をそのミスト雰囲気にし
て生の食品の表面に均一に食品保鮮液を付着させること
を特徴とする食品の鮮度保持処理方法。 ２）微細メッシュとして微細な網を複数板重ねたものを
使用した請求項１記載の食品保持処理方法。 ３）パンチングメタルを微細メッシュの保持板として前
後に取付けた請求項２記載の食品の鮮度保持処理方法。[Claims] 1) In a room containing raw foods such as food and fresh fish, a food preservation liquid such as ammonia and carbon dioxide gas are simultaneously sprayed through a nozzle toward a fine mesh, and the food is A food freshness preservation processing method characterized by ultra-finely pulverizing the food preservation liquid and creating a mist atmosphere in a room to uniformly adhere the food preservation liquid to the surface of raw food. 2) The food holding and processing method according to claim 1, wherein a plurality of fine nets stacked one on top of another is used as the fine mesh. 3) The method for preserving food freshness according to claim 2, wherein punched metals are attached at the front and back as fine mesh holding plates.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1318231A JPH03180142A (en) | 1989-12-06 | 1989-12-06 | Preservation of freshness of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1318231A JPH03180142A (en) | 1989-12-06 | 1989-12-06 | Preservation of freshness of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03180142A true JPH03180142A (en) | 1991-08-06 |
Family
ID=18096887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1318231A Pending JPH03180142A (en) | 1989-12-06 | 1989-12-06 | Preservation of freshness of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03180142A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010011179A (en) * | 1999-07-26 | 2001-02-15 | 홍상록 | Long-term preservation method of red color fish |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63116678A (en) * | 1986-11-05 | 1988-05-20 | Baionikusu Obu World:Kk | Sustaining and treating device for food quality |
-
1989
- 1989-12-06 JP JP1318231A patent/JPH03180142A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63116678A (en) * | 1986-11-05 | 1988-05-20 | Baionikusu Obu World:Kk | Sustaining and treating device for food quality |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010011179A (en) * | 1999-07-26 | 2001-02-15 | 홍상록 | Long-term preservation method of red color fish |
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