JPS61219364A - Heat storage material or the like having freshness preserving temperature range - Google Patents

Abstract

PURPOSE:The titled heat storage material, etc., keeping foods in cold storage at a temperature suitable for preservation of food, comprising water, an alcohol (compound), an alkali metallic salt, an alkaline earth metallic salt, a nitrogen compound-containing salt, an organic acid (salt), a saccharide and an amino acid. CONSTITUTION:One or more solutes selected from an alcohol (compound) (e.g., ethyl alcohol), an alkali metallic salt (e.g., NaCl), an alkaline earth metallic salt (e.g., CaCl2), a nitrogen compound-containing salt (e.g., NH4Cl), an organic acid (salt) (e.g., citric acid), a saccharide (e.g., dextrin), and amino acid (e.g., glycine) are dissolved in water as a solvent, to give a heat storage material. Then, this heat storage material is cooled to -0.5--10 deg.C.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention is applicable to alcohols and their compounds, alkali metal salts and their compounds, alkaline earth metal salts and their compounds, nitrogen compounds, etc. using water as a solvent. , organic acids, organic acid salts, etc., sugars, amino acids, and other solutes. This relates to a heat storage material that keeps food, etc. cold in a cooling temperature range suitable for the purpose of maintaining freshness.

<Prior art> The ice packs conventionally used for the purpose of keeping food fresh are those that are cooled in the 0°C ice temperature range, or those that are cooled in the freezing temperature range below the freezing point of the food. It is kept cool.

<Problems to be solved by the invention> In the above-mentioned conventional ice packs, ice packs in the 0°C ice temperature range cannot suppress the growth of psychrophilic bacteria, autolysis, and changes in proteins and lipids, resulting in long-term freshness. In addition, ice packs in the freezing temperature range below the freezing point of food can suppress the growth of psychrophilic bacteria, autolysis, changes in protein, and changes in lipids, but the tissue cells of the food are protected by ice crystals. It is difficult to maintain freshness for a long time because it is destroyed by generation and growth.

<Means for solving the problem> In order to solve the above-mentioned problem of difficulty in maintaining freshness, the present invention utilizes the latent heat of the ice crystal zone of the heat storage agent within the temperature range of -0.5°C to -10°C. The problem was solved by using heat storage materials that have a freshness-preserving temperature range that matches the freezing point of the food.

<Function> Since the heat storage material of the present invention utilizes the latent heat of the ice crystal zone and has a freshness preservation temperature range that matches the freezing point of food, the tissue cells of foods, etc. that are being stored under cooling are exposed to the ice crystals. There was no cell collapse due to generation and growth. In addition, the proliferation of psychrophilic bacteria, autolysis, and changes in proteins and lipids are also suppressed, and the freshness of foods, etc. is maintained.

<Example> Examples of the present invention will be described.

Solutes used in heat storage materials etc. are broadly classified into the following categories.

1. Alcohols and their compounds, etc. Monovalent saturated alcohols, unsaturated alcohols, dihydric alcohols, amino alcohols, trihydric alcohols, polyhydric alcohols of tetrahydric or higher valence, etc. Examples include ethyl alcohol, propyl alcohol, propylene There are glycols, etc.

2. Alkali metal salts and their compounds, etc. Sodium chloride, sodium sulfate, sodium phosphate, sodium carbonate, acidic sodium carbonate, sodium chloride, potassium sulfate, potassium chlorate, etc.

3. Alkaline earth metal salts and their compounds such as magnesium chloride, calcium chloride, etc. 4. Nitrogen compounds such as ammonium chloride, ammonium carbonate, ammonium sulfate, 5. Organic acids and organic acid salts such as acetic acid, citric acid, tartaric acid, etc. , and sodium acetate, sodium citrate, sodium tartrate, potassium tartrate,
etc.

6. Sugars, etc., such as monosaccharides, oligosaccharides, and polysaccharides; examples include fructose,
These include sucrose, invert sugar, maltose, glucose, lactose, amino sugar, dexrin, etc.

7. Amino acids and their compounds a) Monoaminocarboxylic acids, glycine, alanine, valin, leucine, serisethreonine, b) Sulfur-containing amino acids, cystine, methionine, c) Aromatic amino acids, phenylalanine, tyrodine, thyroxine, iodogorgo d) heterocyclic amino acids proline, histidine; e) aminodicarboxylic acid, glutamic acid, aspartic acid; and d) diamino acid lysine, arginine. By using the latent heat of the ice crystal zone of the heat storage material, the freshness of food is maintained without destroying tissue cells.

The heat storage material of the present invention forms a freshness-maintaining temperature range suitable for the purpose of use or the freezing point of food by adjusting the types and combinations of solutes or concentrations.

An example of the relationship between solute concentration and ice crystal zone temperature will be explained.

1. Salt content of salt solution % 7 11 13.6 Ice crystal zone temperature ℃ -4.4 -7.5 -9.82, Salt content of magnesium chloride solution % 6.1 11.6 Ice crystal zone temperature °C -4 -10.33, Salt content of calcium chloride solution % 5.9 11.5 13.7 Ice crystal zone temperature °C -3 -7.1 -9.14,
Sugar content of sugar solution % 27 40 43
48 53 55 Ice crystal zone temperature ℃ -2
-4 -5.1 -7 -9.2 -105,
Propylene glycol (P.G) Solution P.G. G content % 5 10 20 Ice crystal zone temperature °C -2 -3 -7 By using one, two or more, or a combination of the above solutes, a heat storage material suitable for the freezing point of foods can be obtained. In addition, the combination of solutes makes the ice crystals of the heat storage material soft, which can prevent damage to packaging containers and the like.

<Effects of the Invention> The heat storage material according to the present invention has a cooling ability suitable for the purpose of use or the freezing point of food by adjusting the types and combinations of solutes or concentrations. In addition, there is no destruction of tissue cells due to the formation and growth of ice crystals in food, and the proliferation of psychrophilic bacteria, autolysis, and changes in protein and lipids are suppressed, and freshness is maintained for a long time, making it possible to consume safe and hygienic food. It is something that can be provided to people.

Claims (1)

[Scope of Claims] 1. Alcohols and their compounds, etc., alkali metal salts and their compounds, etc., alkaline earth metal salts and their compounds, etc., salts, etc. containing nitrogen compounds, etc., organic acids and organic acids using water as a solvent. Heat storage materials, etc. that contain one or more types of solutes such as salts, sugars, amino acids, etc. 2. By cooling the heat storage material, etc., the temperature drops to 0.5℃ below freezing.
Heat storage materials, etc. that have a freshness retention temperature range suitable for the freezing point of foods that are kept cold in the temperature range of -10°C.