JPS6119477A - Mixed brine - Google Patents
Mixed brineInfo
- Publication number
- JPS6119477A JPS6119477A JP59141029A JP14102984A JPS6119477A JP S6119477 A JPS6119477 A JP S6119477A JP 59141029 A JP59141029 A JP 59141029A JP 14102984 A JP14102984 A JP 14102984A JP S6119477 A JPS6119477 A JP S6119477A
- Authority
- JP
- Japan
- Prior art keywords
- calcium chloride
- water
- brine
- propylene glycol
- mixed
- 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
Landscapes
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は直接浸漬用低温ブラインン、特にプロピレング
リコール、塩化カルシウムおよび水ならびに食塩、塩化
カルシウムおよび水からなる混合ブラインに関し、鮮魚
類、食肉類、農産物等の各種物質の凍結分野において利
用されるものである。Detailed Description of the Invention (Industrial Application Field) The present invention relates to a low temperature brine for direct immersion, particularly a mixed brine consisting of propylene glycol, calcium chloride and water, and common salt, calcium chloride and water, for use in fresh fish, meat, It is used in the field of freezing various substances such as agricultural products.
（従来の技術）
従来この種ブラインには塩化ナトリウムもしくは塩化カ
ルシウム等の無機塩類の水溶液、プロピレングリコール
もしくはエチレングリコール等の有機化合物溶液又は食
塩を１３〜１６％、プロピレングリコールを１６〜２３
％含む食塩−プロピレングリコール−水系の混合ブライ
ン（特公昭５６−１３７４２号）廓がある。(Prior art) Conventionally, this type of brine contains an aqueous solution of an inorganic salt such as sodium chloride or calcium chloride, a solution of an organic compound such as propylene glycol or ethylene glycol, or a solution of common salt at 13 to 16% and propylene glycol at 16 to 23%.
There is a mixed brine containing % common salt, propylene glycol, and water (Japanese Patent Publication No. 56-13742).
（発明が解決しようとする問題点）
上記した従来法たとえば食塩溶液ではその共晶点（２２
，４％ＮａＣ１）が−２１，２℃であるため、その実用
温度は−１５１１ａ℃まででそれ以下の低温には使えな
いという欠点を存し、塩化カルシウム溶液では凝固点は
低いが苦味を有するため被凍結品に苦味が移行し、直接
浸漬用ブラインとしては適当でなく、又上記混合ブライ
ンでは凝固点は低いが粘度が高く熱伝導率も悪くその上
ブライン自体が高価につく等の短所を有した。(Problems to be solved by the invention) In the conventional method described above, for example, the eutectic point (22
, 4% NaCl) has a temperature of -21.2℃, so its practical temperature is -1511a℃ and cannot be used at lower temperatures.Although calcium chloride solution has a low freezing point, it has a bitter taste. Bitterness transfers to the products to be frozen, making it unsuitable as a brine for direct immersion.Also, although the above mixed brine has a low freezing point, it has a high viscosity and poor thermal conductivity, and in addition, the brine itself is expensive. .
本発明は従来法の欠点を考慮し、凝固点が低く、熱伝導
率の高い、しかも苦味等が被凍結品に移行することのな
い、安価な混合ブラインの開発を目的とするものである
。The present invention takes into account the shortcomings of conventional methods and aims to develop an inexpensive mixed brine that has a low freezing point, high thermal conductivity, and does not transfer bitterness to the frozen product.
（問題を解決するための手段）
本発明者は上記問題点を解決すべく鋭意研究し、溶液の
熱伝導率は物質の種類による差異は少なく、温度により
僅かに変化すること（第１図）、溶液の粘度は物質の種
類又は温度により著しく変化すること、溶液の凝固点は
濃度の増加に伴い低下すること（第２図）、および下記
（イ）および（Ｅｌ）の様な組成のブラインの凝固点を
測定した結果、プロピレングリコール又は食塩単体溶液
のブラインより、塩化カルシウムを混合したブラインの
方が、はるかに凝固点が低下し、有利であることを見出
した。(Means for Solving the Problem) The present inventor has conducted extensive research in order to solve the above problems, and has found that the thermal conductivity of a solution has little difference depending on the type of substance, and changes slightly depending on the temperature (Figure 1). , that the viscosity of a solution changes significantly depending on the type of substance or temperature, that the freezing point of a solution decreases with increasing concentration (Figure 2), and that the viscosity of a solution changes significantly depending on the type of substance or temperature, and that the freezing point of a solution decreases as the concentration increases (Figure 2). As a result of measuring the freezing point, it was found that a brine mixed with calcium chloride had a much lower freezing point and was more advantageous than a brine containing a simple solution of propylene glycol or common salt.
又下記のブライン特性
も考慮に入れて、混合ブラインの成分を下記の如く限定
すれば本発明の所期の目的が達成されることを見出した
ものである。It has also been found that the intended object of the present invention can be achieved if the components of the mixed brine are limited as described below, taking into account the brine properties described below.
即ち、混合ブラインの成分は■プロピレングリコールを
５〜１０％、塩化カルシウムを１９〜２３％および残部
を水とするか又はプロピレングリコールを２４〜３１％
、塩化カルシウムを６〜１１．５％および残部を水とす
る。０食塩を２０．８〜２２％、塩化カルシウムを１〜
５％および残部を水とするか又は食塩を１１〜１２％、
塩化カルシウムを８〜１４％および残部を水とするもの
である。That is, the ingredients of the mixed brine are: 5 to 10% propylene glycol, 19 to 23% calcium chloride, and the balance water, or 24 to 31% propylene glycol.
, 6-11.5% calcium chloride and the balance water. 0 salt 20.8~22%, calcium chloride 1~
5% and the remainder water or 11-12% salt,
Calcium chloride is 8 to 14% and the balance is water.
（実施例）
プロピレングリコール−塩化カルシウム−水系又は食塩
−塩化カルシウム−水系の下記組織からなる混合ブライ
ンを調整し、凝固点を測定すると下表の様な結果が得ら
れた。(Example) Mixed brines consisting of propylene glycol-calcium chloride-water system or common salt-calcium chloride-water system having the following structure were prepared and the freezing point was measured, and the results shown in the table below were obtained.
（発明の効果）
上記ｉから明らかな様に、本発明の混合ブラインの凝固
点は従来のブラインよりはるかに低く−２２〜−３３℃
となり、また粘度は小さく熱伝導率は高く、塩化カルシ
ウムブラインの様に苦味等が被凍結品に移行することも
なく、しかもイニシャルコストとランニングコストの両
面について安価であり、従来のブラインに比べて著しい
効果を奏するものである。(Effect of the invention) As is clear from the above i, the freezing point of the mixed brine of the present invention is much lower than that of conventional brine, -22 to -33°C.
In addition, it has a low viscosity and high thermal conductivity, does not transfer bitterness to the frozen product unlike calcium chloride brine, and is cheaper in terms of both initial cost and running cost, compared to conventional brine. This has a remarkable effect.
第１図は食塩、プロピレングリコールおよび塩化カルシ
ウムの溶液の熱伝導率の温度による変化を表し、第２図
は同溶液の凝固点の溶液濃度による変化を表す。FIG. 1 shows the change in thermal conductivity of a solution of common salt, propylene glycol, and calcium chloride depending on the temperature, and FIG. 2 shows the change in the freezing point of the same solution depending on the solution concentration.
Claims (1)
すべて重量％を表すものとする）、塩化カルシウムを１
９〜２３％および残部を水として構成するか又はプロピ
レングリコールを２４〜３１％、塩化カルシウムを６〜
１１．５％および残部を水として構成することを特徴と
する混合ブライン。 ２、食塩を２０．８〜２２％、塩化カルシウムを１〜５
％、および残部を水として構成するか又は食塩を１１〜
１２％、塩化カルシウムを８〜１４％、および残部を水
として構成することを特徴とする混合ブライン。[Claims] 1. 5 to 10% by weight of propylene glycol (all percentages hereinafter represent weight%), 1% of calcium chloride
9-23% and the balance water or 24-31% propylene glycol and 6-31% calcium chloride.
A mixed brine characterized in that it consists of 11.5% and the balance as water. 2. Salt 20.8-22%, calcium chloride 1-5%
%, and the balance is made up of water or salt.
12% calcium chloride, 8-14% calcium chloride, and the balance water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59141029A JPS6119477A (en) | 1984-07-06 | 1984-07-06 | Mixed brine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59141029A JPS6119477A (en) | 1984-07-06 | 1984-07-06 | Mixed brine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS6119477A true JPS6119477A (en) | 1986-01-28 |
Family
ID=15282553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59141029A Pending JPS6119477A (en) | 1984-07-06 | 1984-07-06 | Mixed brine |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6119477A (en) |
-
1984
- 1984-07-06 JP JP59141029A patent/JPS6119477A/en active Pending
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