WO2000008956A1

WO2000008956A1 - Ice for storing fresh foods

Info

Publication number: WO2000008956A1
Application number: PCT/JP1999/002912
Authority: WO
Inventors: Mamoru Tomita; Ryo Kato; Kiyoshi Suzuki; Toyohiko Doi; Teiichi Nakamura
Original assignee: Morinaga Milk Industry Co., Ltd.
Priority date: 1998-08-12
Filing date: 1999-05-31
Publication date: 2000-02-24
Also published as: JP2002204681A

Abstract

Ice for storing fresh foods which makes it possible, even after melting, to safely store fresh foods such as fishes and shellfishes over a long period of time owing to the bactericidal effect of hypochlorous acid contained therein in addition to the preserving effect in a chilled state, when being in contact directly with the fresh foods. The ice, which contains hypochlorous acid as the active ingredient, is characterized in that the content of the hypochlorous acid ranges from 5 to 30 ppm, preferably from 10 to 20 ppm. The ice is not sealed in a container and contains hydrogen peroxide, an edible colorant and a cryonucleation accelerator together with one or more substances selected from the group consisting of chlorine dioxide, propionic acids, parahydroxybenzoic acids, polylysine, chitin, chitosan, sorbic acids, hinokitiol, lysozyme and lactoferrins.

Description

Description Ice for food preservation Technical field

The present invention relates to ice for storing fresh food, which contains a specific amount of hypochlorous acid and is suitable for storing various fresh foods. More specifically, the present invention is characterized in that ice contains a specific amount of hypochlorous acid and the ice is not sealed in a packaging container (so-called naked ice). Therefore, when used in a form that comes into direct contact with fresh foods such as fish and shellfish, in addition to the preservation effect at ice temperature (ice cooling), even if the ice melts during storage, The present invention relates to fresh food preservation ice that can safely store fresh food for a long time by the sterilizing power of chloric acid.

Further, the ice for storing fresh food of the present invention is sanitary because the ice itself has a bactericidal activity, and is suitable for use in a form in which it comes into direct contact with fresh food such as fish and shellfish.

In this specification, parts per million (ppm) is a value meaning ugZm1 unless otherwise specified. Technology background

Conventionally, an aqueous solution containing hypochlorous acid is sealed in a container and frozen, and hypochlorous acid is confined inside ice, so that hypochlorous acid, which is an unstable component with a high decomposition rate, can be stored for a long period of time. (Japanese Unexamined Patent Publication No. 6-285531).

Further, it is disclosed that a safe and hygienic food insulation material for food can be obtained by filling and freezing an aqueous solution containing hypochlorous acid in a packaging bag (Japanese Patent Application Laid-Open No. 2-2 1 5 3 7 7 gazette.)).

However, the conventional technique has the following disadvantages. was there.

Conventional ice containing hypochlorous acid is manufactured for the purpose of preserving the unstable component hypochlorous acid for a long period of time, or to make the food cooling material itself safe and hygienic. It is substantially sealed in a packaging container, and when used in a form that comes into direct contact with raw foods such as fish and shellfish, in addition to its storage effect at ice temperature, Even when it was melted, there was no technical idea of preserving raw food safely for a long time by the sterilizing power of hypochlorous acid in ice.

Further, in the conventional technique, when ice containing hypochlorous acid is used in a form in which it comes into direct contact with fresh food, the bactericidal activity of hypochlorous acid is exerted, and the raw food is produced for a long time. There is no disclosure or suggestion about the specific content of hypochlorous acid in ice necessary for safe storage, and only by implementing the above-mentioned conventional technology, fresh food can be safely stored for a long time. There was a problem that it could not be saved. Summary of the Invention

The present invention relates to ice for raw food preservation, characterized by containing hypochlorous acid as an active ingredient and having a hypochlorous acid content of 5 to 30 ppm. The content of chlorous acid is 10 to 20 ppm, ice is not sealed in a packaging container, contains hydrogen peroxide, contains food coloring, contains ice nucleation promoting substance, And one or more substances selected from the group consisting of chlorine dioxide, propionic acids, paraoxybenzoic acids, polylysine, chitin, chitosan, sorbic acids, hinokitiol, lysozyme, and lactofins It contains. Disclosure of the invention

In view of the above prior art, the present inventors consider that hypochlorous acid is an active ingredient. With a hypochlorous acid content of 5 to 30 ppm, when used in a form that comes into direct contact with fresh foods, it exhibits the sterilizing power of hypochlorous acid, The present inventors have found that an effect that can be safely preserved for a long period of time, which is unpredictable from the above-mentioned conventional technology, is achieved, and completed the present invention whose technical concept is completely different from that of the conventional technology.

It is an object of the present invention to provide an effect of preserving under ice temperature when used in direct contact with fresh foods such as fish and shellfish, as well as when the ice is melted during storage, An object of the present invention is to provide ice for preserving raw foods, which can safely store raw foods for a long time by the sterilizing power of chloric acid. The present invention that solves the above-mentioned problem is ice for preserving fresh food, comprising hypochlorous acid as an active ingredient, wherein the content of hypochlorous acid is 5 to 30 ppm. The hypochlorous acid content is 10 to 20 ppm (hereinafter, referred to as Embodiment 1), and ice is not sealed in a packaging container (hereinafter, referred to as Embodiment 2). , Containing hydrogen peroxide (hereinafter referred to as Embodiment 3), containing food coloring (hereinafter referred to as Embodiment 4), and containing an ice nucleation promoting substance (hereinafter referred to as Embodiment 4). Hereinafter, this embodiment will be referred to as Embodiment 5.) and chlorine dioxide, propionic acids, paraoxybenzoic acids, boridine, chitin, chitosan, sorbic acids, hinokitiol, lysozyme, and lactoferrins. 1 of the selected substance It may be desirable to include one or more species (hereinafter referred to as Embodiment 6).

Next, the present invention will be described in detail.

The hypochlorous acid used in the present invention is prepared by dissolving a commercially available sodium hypochlorite solution (for example, Saneigen FFI Co., Ltd.) in water. Or electrolyzed water containing hypochlorous acid produced by electrolytically treating an aqueous hydrochloric acid solution (for example, Japanese Patent Application No. 10-207718). . A more detailed method for preparing electrolyzed water containing hypochlorous acid is as described in Reference Examples below. The content of hypochlorous acid contained in the fresh food preservation ice of the present invention is 5 to 30 ppm, and if it is outside this range, it is desirable as apparent from the test examples described later. No symptoms occur. That is, when the content of hypochlorous acid is less than 5 ppm, the freshness after storage is poor, and storage for a long time cannot be performed. Discoloration due to

Adjustment of the content of hypochlorous acid to the range of 5 to 3 ppm by the following test method is used to determine the concentration of hypochlorous acid in the aqueous solution of sodium hypochlorite or electrolytic water (effective chlorine). The concentration or the residual chlorine concentration) and dilute it with water as appropriate.

The equipment used to produce ice by freezing an aqueous solution containing hypochlorous acid as an active ingredient and having a hypochlorous acid content of 5 to 3 ppm is a method that freezes the aqueous solution to remove the ice. Examples of the device that can be manufactured include a small ice making device such as a tube ice machine, a shell ice machine, a chip ice machine, and a plate ice machine. It is desirable to use small ice as the ice to be used in a styrofoam container (so-called toro box) containing fresh foods such as seafood, and it is manufactured using a small ice making device (for example, Hoshizaki Electric Co., Ltd.). It is desirable to do it.

In addition, an electrolyzed water production device (for example, manufactured by Morinaga Engineering Co., Ltd.) is connected directly to the water supply pipe of the ice making device, and the concentration and flow rate of the aqueous hydrochloric acid solution, which is the raw material for the electrolyzed water, are adjusted to adjust the hypochlorite of the electrolyzed water. By adjusting the acid content to the range of 5 to 30 ppm, the electrolyzed water can be frozen to produce ice continuously.

Examples of the raw food to which the raw food preservation ice of the present invention is used include foods that are stored in a styrofoam container and are circulated at an ice temperature. And vegetables and fruits. The ice for storing raw foods of the present invention can be applied to sanitarily refrigerate juices, beers, ice creams and the like in relatively unsanitary streets such as stalls and night shops, and in outdoor shops.

The ice for preserving fresh food of the present invention as described above contains hypochlorous acid in a specific amount and is suitable for preserving various raw foods, as is clear from the examples described later. That is, as described above, the ice for preserving raw food of the present invention contains a specific amount of hypochlorous acid in ice and is in a form in which the ice is not sealed in a packaging container (so-called naked ice). Therefore, when used in a form that comes into direct contact with fresh foods such as fish and shellfish, in addition to the storage effect at ice temperature, even when the ice melts during storage, The sterilizing power allows fresh foods to be stored safely for a long time, and is useful for preserving various fresh foods, especially fish and shellfish.

Further, as shown in Embodiment 1 of the present invention, when the hypochlorous acid content of the fresh food storage ice of the present invention is 10 to 20 ppm, as is clear from the test examples described below, It is desirable that the content of hypochlorous acid is 10 to 20 ppm because the freshness of the raw food is more favorably maintained.

Furthermore, as shown in Embodiment 2 of the present invention, when the fresh food preservation ice of the present invention is in a form that is not hermetically sealed in a packaging container, it exhibits a bactericidal effect by directly contacting raw foods such as fish and shellfish. At the same time, even if ice melts during storage, the raw foods can be safely stored for a long time due to the sterilizing power of hypochlorous acid in the ice, so the ice is not sealed in the packaging container Desirably in form.

Further, as shown in Embodiment 3 of the present invention, when the ice for preserving raw foods of the present invention contains hydrogen peroxide, it is clear from the test examples described below that the sterilizing power of hypochlorous acid is increased. Therefore, it is desirable to contain hydrogen peroxide because it exhibits a synergistic bactericidal (bacteriostatic) action and maintains the density of the produced food more satisfactorily. As the hydrogen peroxide used in the third embodiment of the present invention, commercially available hydrogen peroxide (for example, manufactured by Maruzen Pharmaceutical Co., Ltd., Santoku Chemical Industry Co., Ltd., etc.) can be used.

In addition, when the hydrogen peroxide content of the fresh food preservation ice of the present invention is 100 ppm or more, as is clear from the test examples described later, the freshness of the fresh food is more preferably maintained. Therefore, it is desirable that the content of hydrogen peroxide be 100 ppm or more. The upper limit of the content of hydrogen peroxide is not particularly limited, but the upper limit is about 300 ppm in consideration of the effect on food such as decolorization.

Further, as shown in Embodiment 4 of the present invention, when the raw food preserving ice of the present invention contains an edible pigment, accidental ingestion or accidental eating can be prevented, and the concentration of hypochlorous acid is 5 to Since it can be set relatively high at 30 ppm, it is desirable to contain food coloring. In addition, if the color of the dye is selected according to the raw food, the influence of the dyeing can be reduced.

As the food coloring used in Embodiment 4 of the present invention, any food coloring can be used, and specifically, a commercially available food red No. 2 (for example, Saneigen) Edible red No. 3 (for example, manufactured by San-Ei Gen F'F-I Co., Ltd.), edible blue No. 1 (for example, manufactured by San-Ei Gen-F, F.I., etc.), etc. Edible synthetic pigments, gardenia red pigment (for example, San-Ei Gen-F, manufactured by F.I., etc.), chlorofile (for example, San-Ei Gen F'F'-I, etc.), and Beniko-jiji pigment (for example, Edible natural pigments such as San-Ei Gen F 'F-I Co., Ltd., and safflower yellow pigments (eg, San-Ei Gen F. F. I. Co.) can be exemplified.

The edible pigment must be used in an amount that does not cause coloration of the raw food, in accordance with food use standards prescribed under the Food Sanitation Law.

Further, as shown in Embodiment 5 of the present invention, when the ice for preserving raw food of the present invention contains an ice nucleation promoting substance, the supercooled state is released. Therefore, it is desirable to contain an ice nucleation promoting substance since ice can be produced with high energy efficiency.

As the ice nucleation promoting substance used in Embodiment 5 of the present invention, any ice nucleation promoting substance that is acceptable for food hygiene can be used. , Mica, graphite, and cholesterol. Conveniently, commercially available cholesterol (eg, manufactured by Merck Japan Ltd.) can be used. Further, as shown in Embodiment 6 of the present invention, the ice for preserving raw food of the present invention is chlorine dioxide, propionic acid, paraoxybenzoic acid, polylysine, chitin, chitosan, sorbic acid, hinokitiol, lysothiol. When one or more of the substances selected from the group consisting of aluminum and lactoferrins are contained, the sterilizing power of hypochlorous acid is increased, and synergistic sterilization (static Bacteria) It shows the action and keeps the freshness of the raw food even better. Therefore, chlorine dioxide, propionic acids, paraoxybenzoic acids, polyresin, chitin, chitosan, sorbic acids, hinokitiol , Lysozyme, and lactofins are desirable.

As the chlorine dioxide source used in Embodiment 6 of the present invention, a commercially available sodium chlorite (eg, manufactured by Wako Pure Chemical Industries, Ltd.) that generates chlorine dioxide by dissolving in water is used. can do.

Examples of the polylysine, chitin, chitosan, or lysozyme used in the embodiment 6 of the present invention include commercially available polylysine (for example, Saneigen FFF'I) and chitin (for example, Saneigen F'F'I, etc.), chitosan (for example, San-Ei Gen F'F I's etc.), or lysozyme (for example, San-Ei Gen F.F.I's) can be used. it can.

Examples of propionic acids used in Embodiment 6 of the present invention include commercially available propionic acid (eg, manufactured by Ueno Pharmaceutical Co., Ltd.) and sodium propionate (eg, manufactured by Ueno Pharmaceutical Co., Ltd.). Can be used for paraoxy repose As the carboxylic acids, commercially available propyl benzoate (eg, San-Ei Gen-F ■ manufactured by F-I Co., Ltd.) and ethyl para-hydroxybenzoate (eg, manufactured by Yoshitomi Pharmaceutical Co., Ltd.) can be used. As the sorbic acids, commercially available sorbic acid (for example, manufactured by San-Ei Gen F'F I Co., Ltd.) and potassium sorbate (for example, manufactured by San-Ei Gen F 'F-I Co., Ltd.) are used. be able to.

The hinokitiol used in the sixth embodiment of the present invention can be produced by separating and purifying an oil component obtained by steam distillation of xylem or a root of a cypress or the like, and can be used.

Lactoferrin used in embodiment 6 of the present invention includes natural lactoferrin of mammals, lactoferrin produced by genetic recombination, and apolactin obtained by removing the binding metal from lactoferrin. Metal-bonded lactofurin in which various metals are bonded to tofuline or lactoferrin in an unsaturated or saturated state (see, for example, JP-A-2-191205 or A metal-bound lactfurin described in Japanese Patent Application Publication No. 10-176600), and a lactoferrin selected from the group consisting of an arbitrary mixture thereof; Use a hydrolyzate using an acid or enzyme of X-lin or an antimicrobial peptide derived from lactofrin isolated from the lactofrin hydrolyzate. Can be. Shiraktoferin can be manufactured, for example, by the method disclosed in Japanese Patent Publication No. 6-135600 as follows.

Non-fat milk or whey prepared from cow's milk is converted to a weakly acidic cation exchanger having a hydroxyl group as an ion exchange group and having a hemoglobin adsorption capacity of 3.5 g / 100 m 1 or more. After contacting at a temperature of ~ 60 and washing the weakly acidic cation exchanger with water, a salt solution is passed through the weakly acidic cation exchanger to remove lactofrin from the weakly acidic cation exchanger. Release, desalted eluate and freeze-dried. By this method, it is possible to produce high-purity lactoferrin with a purity of 98% or more (by weight). It should be noted that, for convenience, commercially available ゥト (for example, Morinaga Milk Products Co., Ltd.) Etc. ) Can be used.

Lactofurin hydrolyzate is disclosed in, for example, Japanese Patent Application Laid-Open No. 5-320

It can be produced by the method disclosed in, for example, Japanese Patent Application Laid-Open No. 06-68. Furthermore, antimicrobial active peptides derived from lactofin are disclosed in, for example, JP-A-5-92994, JP-A-5-78392, JP-A-5-148892. It can be produced by the methods disclosed in JP-A No. 7, JP-A-5-148296, JP-A-5-148295, and the like. The antimicrobial peptides derived from lactoferrin include synthesized antimicrobial peptides having the same amino acid sequence as the peptides isolated from lactoferrin hydrolyzate. It is. Next, the present invention will be described in detail with reference to test examples. In the present invention, the following test method was adopted.

(1) Method for measuring hypochlorous acid concentration

The hypochlorous acid concentration (so-called residual chlorine concentration) in the sample was measured by the iodine titration method as follows.

(a) An appropriate amount of a sample (containing 0.1 to 7 mg as C1) was collected in a 500 ml stoppered triangular flask flask and used with a pure water production system (Millipore). M i11 iQ water prepared above was added to adjust the volume to about 300 ml, and acetic acid (manufactured by Wako Pure Chemical Industries, Ltd., reagent grade) 2.5 m 1 and M i 11

Add a mixed solution of 2.5 ml of 1 Q water and 1 g of potassium iodide (Wako Pure Chemical Industries, Ltd., reagent grade).

(b) Shake and mix in an Erlenmeyer flask and leave in place for about 5 minutes. (c) Remove the liberated iodine from a 0.01 m 0 11 1 sodium thiosulfate solution (Wako Pure Chemical Industries, Ltd.). Reagent for volumetric analysis Titrate with Factor 1 1.0), dissolve soluble starch (Wako Pure Chemical Industries, Ltd. Reagent 1 grade) in Mi11 iQ water after the yellow color of the solution has become light. 1 ml of a starch solution adjusted to a concentration of 1 Og / 1 was added as an indicator and the resulting Titrate until the blue color of the silicon starch disappears.

(d) Collect 100 ml of Mi 11 iQ water as a blank test, and perform steps (a) to (c).

(e) Calculate the concentration of residual chlorine in the sample (mg ClZl; so-called ppm concentration of hypochlorous acid) by the following formula.

A = (a — b) x f x 1 0 0 0 / V x 0. 3 5 4 5

In the above equation, A is the concentration of residual chlorine (mg C 11), a is the value required for titration of 0.01 m 0 1 1 sodium thiosulfate solution (ml), and b is the value required for blank test. 0 1 m 0 1 1 sodium thiosulfate solution (m 1), f is a factor of 0.01 m 0 1 1 sodium thiosulfate solution and is 1.0, and V is In the sample (m 1), the constant of 0.354.5 indicates the equivalent (mg) of residual chlorine in 1 ml of 0.1 mol / l sodium thiosulfate solution.

(2) Freshness test method

5 kg of each fresh food preservation ice sample and 5 kg of fresh sardines just landed as raw foods are stored in a polystyrene foam container, stored for 3 days, and the color, tissue, Rot and the like were visually observed, and the state of the temperature was determined according to the following criteria.

Good: Almost the same as when starting to save

Somewhat good: Inferior to the start of preservation, but can be eaten raw

Somewhat poor: impossible to eat raw

Bad: Corruption

(3) Method of evaluating the effect of chlorine

5 k of each fresh food preservation ice sample and 5 kg of fresh sardines just landed as raw foods are stored in a polystyrene foam container, stored for one day, and visually observed for the color of the sardines on the first day After that, the sardines were washed with water, and the presence or absence of chlorine odor was subjected to a sensory test by 10 panelists, and the influence of chlorine was determined according to the following criteria. The presence or absence of chlorine odor is judged by chlorine odor when three or more panelists determine that chlorine odor exists. When one or two persons were determined, the chlorine odor was slightly present, and when no chlorine odor was judged, the chlorine odor was absent.

Existence: Discoloration and chlorine odor

Almost nothing: no discoloration, slight chlorine odor

None: No discoloration or chlorine odor

(4) Long-term storage test method

5 k of each fresh food preservation sample and 5 kg of fresh sardines that had just been landed as raw foods were stored in a polystyrene foam container and stored for 6 days.The color and organization of the sardines on the third and sixth days And rot, etc., were visually inspected, and the state of freshness was determined according to the following criteria.

Good: Almost the same as when starting to save

Somewhat good: Inferior to the start of preservation, but can be eaten raw

Somewhat poor: impossible to eat raw

Bad: decay test example 1

This test was conducted to determine the range of hypochlorous acid content in fresh food preservation ice, using the effects of freshness and chlorine as indicators.

(1) Preparation of test sample

As shown in Table 1, six types of ice samples for raw food preservation were prepared in the same manner as in Example 1, except that the content of hypochlorous acid in the ice for raw food preservation was changed. did.

(2) Test method

Both the freshness of each sample and the effect of chlorine were tested by the test method described above.

(3) Test results

The results of this test are shown in Table 1. As is clear from Table 1, in order to maintain good concentration and reduce the influence of chlorine, 5--30 ppm of hypochlorous acid should be contained in fresh food preservation ice. Was found to be necessary.

It was also found that it is desirable to include 10 to 20 ppm of hypochlorous acid in fresh food preservation ice in order to maintain freshness better without the influence of chlorine.

In addition, although the test was performed by appropriately changing the raw material of hypochlorous acid, almost the same results were obtained.

table 1

Hypochlorous acid content Freshness Effect of chlorine

(, ρ p m

4 Bad No

5 Somewhat good

1 0 Good None

2 0 Good None

3 0 Good

4 0 Good

Test example 2

This test was conducted to examine the synergistic sterilizing (bacteriostatic) action of hypochlorous acid and hydrogen peroxide on fresh food preservation ice, using the degree of long-term storage as an index.

(1) Preparation of test sample

The following six samples were prepared.

Sample 1: Ice sample for raw food preservation with a hydrogen peroxide content of 100 ppm, prepared by the same method as in Example 3.

Sample 2: Fresh food storage ice sample prepared by the same method as in Example 3, except that the content of hydrogen peroxide in fresh food storage ice was set to 50 ppm.

Sample 3: Ice sample for raw food preservation prepared in the same manner as in Example 3 except that the content of hydrogen peroxide in the ice for raw food preservation was set to 300 ppm. Sample 4 _: Ice sample for raw food preservation prepared in the same manner as in Example 3, except that the content of hydrogen peroxide in the ice for raw food preservation was set to 0 ppm.

Sample 5: Ice sample for fresh food preservation prepared in the same manner as in Example 3, except that the content of hypochlorous acid in the ice for preserving fresh food was set to 0 ppm.

Sample 6: A mixed aqueous solution sample prepared by the same method as in Example 3 except that the ice making process is not performed and the mixed aqueous solution is used.

(2) Test method

The temperature of each sample during long-term storage was tested by the test method described above.

(3) Test results

The results of this test are shown in Table 2. As is evident from Table 2, when ice for raw food preservation contains hydrogen peroxide together with hypochlorous acid, it enhances the bactericidal activity of hypochlorous acid and acts synergistically (bacteriostatic). It was found that the temperature could be maintained more preferably for a long period of time.

It was also found that it is desirable to contain hydrogen peroxide in the ice for raw food preservation at a concentration of 100 ppm or more in order to more favorably maintain the temperature for a long period of time.

The test was conducted by changing the raw material and concentration of hypochlorous acid in the range of 5 to 30 ppm, and almost the same results were obtained. Table 2

Sample rate

3 eyes 6 eyes

1 Good Good

2 Good Good Good Good

3 Good Good

4 Good Bad

5 Somewhat bad Bad

6 Somewhat bad Bad

Reference example

Electrolyzed water containing hypochlorous acid was prepared as follows.

Electrolyzed water production equipment (pure star: Morinaga Engineer) under the conditions of 1.2 m ³ per hour of tap water, 0.6 1 per hour of electrolyte flow rate, 120 m 1 per hour of 2% hydrochloric acid flow rate, and 11 amps per hour (Manufactured by Ningxing Co., Ltd.), and electrolyzed water having a hypochlorous acid concentration (so-called effective chlorine concentration) of 20 ppm, a pH of 6.0 and a liquid temperature of 10 ° C was continuously produced. BEST MODE FOR CARRYING OUT THE INVENTION

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Example

Example 1

Hypochlorous acid concentration (effective chlorine concentration) Dissolve 100 g of 4% sodium hypochlorite (manufactured by San-Ei Gen FFI) in distilled water 1901, Measure the concentration of hypochlorous acid in the aqueous solution of sodium hypochlorite according to the test method, dilute by adding distilled water appropriately, and adjust the concentration of hypochlorous acid to 20 ppm. A sodium chlorite aqueous solution of about 2001 was prepared. The sodium hypochlorite aqueous solution 1001 was supplied to a water supply pipe of a small ice making device (Hoshizaki Cube Star: manufactured by Hoshizaki Electric Co., Ltd.) via a fixed amount pump, and the small ice making device provided Approximately 90 kg of a 3 cm rectangular piece of fresh food preservation ice was prepared by freezing.

The obtained ice for preservation of raw foods contains 20 ppm of hypochlorous acid, and the freshness and the effect of chlorine were tested according to the test methods described above. Although dissolved, the sardine, which is a raw food, was not affected by chlorine, and the sardine could be kept in good condition. Example 2

Electrolyzed water production equipment (pure star: Morinaga Engineering Co., Ltd.) under the conditions of 1.2 m ³ per hour of tap water, 1.8 1 per hour of electrolyte flow rate, 100 m 1 per hour of 21% hydrochloric acid flow rate, and 9 ampere per hour ) And continuously produce electrolyzed water with a hypochlorite concentration (so-called effective chlorine concentration) of 10 ppm, a pH of 6.5 and a liquid temperature of 15; It is supplied through a pipeline and a metering pump directly connected to the water supply pipe of a small ice making device (Honzaki Cube Star: manufactured by Hoshizaki Electric Co., Ltd.). Continuously produced fresh food preservation ice.

The resulting ice for preservation of raw foods contains 1 O ppm of hypochlorous acid, and the effects of temperature and chlorine were tested by the test methods described above. All were dissolved, but the sardine, a raw food, was not affected by chlorine, and the sardines could be kept in good condition. Example 3

Production of electrolyzed water under the conditions of tap water volume of 1.2 m ^{3 /} hour, electrolyte flow rate of 1.01, 21% hydrochloric acid flow rate of 203 ml / hour, and current of 22 amps The device (Purestar: Morinaga Engineering, Inc.) is operated, and the concentration of hypochlorous acid (so-called effective chlorine concentration) is 25 ppm, the pH is 5.5, and the electrolytic temperature is about 300 ° C at a temperature of 17 ° C. 1 was manufactured continuously.

Separately, 100 g of hydrogen peroxide solution (manufactured by Santoku Chemical Co., Ltd.) with a hydrogen peroxide concentration of 30% is dissolved in distilled water 601, and the hydrogen peroxide content is 500 ppm. Approximately 600 1 of a hydrogen oxide aqueous solution was prepared.

Next, the electrolytic water solution 20001 and the hydrogen peroxide solution 501 are mixed, and about 2501 of the mixed aqueous solution is supplied to a water supply pipe of a small ice making device (Hoshizaki Cube Star: manufactured by Hoshizaki Electric Co., Ltd.). The mixture was supplied via a fixed-quantity pump, and frozen by a small ice making device to produce about 200 kg of a 3 cm rectangular piece of fresh food preserving ice.

The obtained fresh food storage ice contains 100 ppm of hydrogen peroxide together with 20 ppm of hypochlorous acid, and changes the freshness and the effect of chlorine from fresh fish to fresh saury. Except that the test period was extended to 7 days, all were tested by the above-mentioned test method.On the 7th day, all ice was melted, but salted saury, a raw food, There was no influence of the element, and the temperature could be maintained satisfactorily. This result indicates that it is difficult to maintain the temperature for more than 3 days when using only 20 ppm of hypochlorous acid, and 2 days when using 100 ppm of hydrogen peroxide alone. The fact that it is difficult to maintain a temperature higher than this indicates that the combined use of hypochlorous acid and hydrogen peroxide has a synergistic bacteriostatic (bacteriostatic) action. Example 4

Distilled water 301 was added to electrolyzed water (hypochlorous acid concentration 20 ppm) 100 1 prepared in the same manner as in the reference example, and diluted. The concentration of chlorous acid was measured, and distilled water was appropriately added to prepare about 1331 aqueous electrolytic solution having a hypochlorous acid content of 15 ppm. To this electrolyzed aqueous solution 1001 was added 0.1 kg of safflower yellow pigment (manufactured by San-Eigen Fef I), 5 g of cholesterol (manufactured by Merck Japan), and Shiraktoferin (Morinaga Milk Co., Ltd.) After mixing and dispersing 30 g of this product, this aqueous solution was supplied to the water supply pipe of a small ice making device (Hoshizaki Custer: Hoshizaki Electric Co., Ltd.) via a fixed-quantity pump, and frozen by the small ice making device. Approximately 90 kg of a 3 cm cuboid ice for raw food preservation was produced.

The obtained ice for raw food preservation was colored pale yellow, could easily be distinguished from food ice, and could prevent accidental ingestion or accidental eating. In addition, the addition of cholesterol promoted the formation of ice nuclei, released the supercooled state of the ice making device, reduced the power consumption, and made it possible to produce ice efficiently. . Furthermore, the ice for raw food preservation contains 15 ppm of chlorophyllin together with 15 ppm of hypochlorous acid, and changes the effects of temperature and chlorine from new sardines to new squids. However, except that the test period was extended to 7 days, all were tested by the above-mentioned test method.On the 7th day, ice was completely melted. There was no effect and the temperature could be maintained satisfactorily. This result indicates that it is difficult to maintain the temperature for more than 3 days when using 15 ppm of hypochlorous acid alone, and when using 300 ppm of siractoferrin alone, In view of the difficulty in maintaining the temperature for more than 2 days, it has been shown that the combination of hypochlorous acid and peractoferrin has a synergistic bacteriostatic (bacteriostatic) action. The concentration of safflower yellow is sufficient for coloring ice, but low for coloring squid, so the squid itself was not colored and had no adverse effect. Industrial applicability

As described above in detail, the present invention relates to a raw food preservative containing a specific amount of hypochlorous acid and suitable for preserving various raw foods. The effects provided by the present invention are as follows.

1) Since ice itself has bactericidal activity, it is sanitary and is suitable for use in the form of direct contact with raw foods such as fish and shellfish.

2) Hypochlorous acid is contained as an active ingredient, and the hypochlorous acid content is 5 to 30 ppm. It exerts a bactericidal power and can store raw food safely for a long time.

3) Since the ice is not sealed in the packaging container (so-called naked ice), when used in a form that comes into direct contact with fresh foods such as fish and shellfish, it has the effect of preserving at ice temperature. Therefore, even if the ice melts during storage, the raw food can be safely stored for a long time due to the sterilizing power of hypochlorous acid in the ice.

Claims

The scope of the claims

1. An ice for storage of raw foods, characterized by containing hypochlorous acid as an active ingredient and having a hypochlorous acid content of 5 to 30 ppm.

2. The ice for preserving raw food according to claim 1, wherein the content of hypochlorous acid is 10 to 20 ppm.

3. The ice for storing fresh food according to claim 1, wherein the ice is not sealed in a packaging container.

4. The ice for preserving raw foods according to claim 1, which contains hydrogen peroxide.

5. The fresh food preservation ice according to any one of claims 1 to 4, wherein the ice contains a food coloring.

6. The ice for storing raw foods according to claim 1, which contains an ice nucleation promoting substance.

7. One or two of the substances selected from the group consisting of chlorine dioxide, propionic acids, paraoxybenzoic acids, polylysine, chitin, chitosan, sorbic acids, hinokitiol, lysozyme, and lactoferrins. 7. The ice for preserving raw food according to claim 1, wherein the ice contains at least one species.