WO2017085946A1 - Method for preserving freshness of perishable marine products - Google Patents

Method for preserving freshness of perishable marine products Download PDF

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Publication number
WO2017085946A1
WO2017085946A1 PCT/JP2016/061403 JP2016061403W WO2017085946A1 WO 2017085946 A1 WO2017085946 A1 WO 2017085946A1 JP 2016061403 W JP2016061403 W JP 2016061403W WO 2017085946 A1 WO2017085946 A1 WO 2017085946A1
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ice
fresh seafood
freshness
salt water
perishable
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PCT/JP2016/061403
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French (fr)
Japanese (ja)
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美雄 廣兼
知昭 秋山
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ブランテック株式会社
アイスマン株式会社
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Publication of WO2017085946A1 publication Critical patent/WO2017085946A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25C—PRODUCING, WORKING OR HANDLING ICE
    • F25C1/00—Producing ice
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D3/00—Devices using other cold materials; Devices using cold-storage bodies
    • F25D3/02—Devices using other cold materials; Devices using cold-storage bodies using ice, e.g. ice-boxes
    • 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

Definitions

  • the present invention relates to a method for maintaining freshness of fresh seafood.
  • salt-containing ice obtained by freezing salt-containing water having a salt concentration of about 0.5 to 2.5% is formed into a slurry to be used for maintaining the freshness of fresh food.
  • salt water is prepared by adjusting the salinity of raw water such as seawater that has been sterilized by filtration, and the salt-containing water is rapidly cooled.
  • a method for producing slurry-like salt-containing ice having a freezing point temperature of ⁇ 5 to ⁇ 1 ° C. corresponding to the salt concentration is disclosed.
  • Patent Document 2 a fresh fish is immersed for a certain period of time in a dipping solution in which a bittern is added to 0.2 to 5.0% (w / v) saline and kept at a water temperature of ⁇ 3 to 10 ° C. A method is disclosed.
  • the present invention has been made in view of such circumstances, and provides a method for maintaining the freshness of fresh seafood that can be transported to a remote place for a long time without losing freshness and taste even when the fresh seafood is frozen. With the goal.
  • the method for maintaining freshness of fresh seafood comprises the following steps. (1) A step of producing an ice slurry by mixing ice frozen salt water having a salt concentration of 13.6 to 23.1% and salt water having a salt concentration of 13.6 to 23.1% ( 2) A step of immersing fresh seafood in the ice slurry and instantly freezing the fresh seafood
  • the salinity of salt water which is a raw material for ice slurry, is significantly higher than that in the past.
  • the theoretical saturation freezing point of salt water with a salt concentration of 13.6% is -9.8 ° C
  • the theoretical saturation freezing point of salt water with a salt concentration of 23.1% is -21.2 ° C.
  • the salinity of the salt water is less than 13.6%
  • the freezing rate of the fresh seafood by the produced ice slurry becomes slow.
  • the salt concentration of the salt water is more than 23.1%, the salt is precipitated as crystals, so that the saturation freezing point of the salt water is increased.
  • the salt concentrations of the ice to be mixed and the salt water are approximately the same.
  • the ice freezes immediately after mixing the salt water with low salinity because the ice temperature is lower than the saturation freezing point of the salt water.
  • the salinity of ice is lower than the salinity of brine, the ice melts because the saturation freezing point of salt water is lower than the saturation freezing point of ice, and the temperature of the ice slurry decreases. Therefore, in order not to fluctuate the state of the ice slurry, it is preferable that the salinity concentrations of the ice to be mixed and the salt water are approximately the same.
  • the mass ratio of ice exceeds 75% by mass, the ratio of the solid content increases, so that a gap is generated between the fresh seafood and the ice slurry, and the ice slurry does not adhere to the fresh seafood.
  • the mass ratio of ice is less than 20% by mass, it is difficult to instantly freeze fresh seafood due to the produced ice slurry.
  • the fresh seafood that has been instantly frozen from the ice slurry it is preferable to take out the fresh seafood that has been instantly frozen from the ice slurry and store the fresh seafood in a frozen state at a temperature equal to or lower than the temperature at the time of instant freezing. Thereby, even if it transports to a remote place for a long time, the freshness and taste of fresh seafood do not fall.
  • the fresh slurry is brought into contact with the fresh seafood by bringing the ice slurry whose temperature is greatly lowered by significantly increasing the salinity of salt water, which is the raw material of the ice slurry, from the conventional level.
  • the tissue damage of the fresh seafood is reduced, and the freshness and taste of the fresh seafood are maintained.
  • the fresh seafood that has been instantly frozen is transported in a state of being frozen and stored below the temperature at the time of instantaneous freezing, so that the freshness and taste of the fresh seafood will not deteriorate even if transported to a remote location for a long time.
  • FIG. 1 shows a partial cross-sectional perspective view of an ice making machine 10 used in the method for maintaining freshness of fresh seafood according to one embodiment of the present invention
  • FIG. 2 shows an ice making system including the ice making machine 10.
  • the ice making machine 10 includes a vertical drum 11 whose inner peripheral surface is cooled by a refrigerant, and a rotating shaft 12 that is rotated by a geared motor 20 is disposed on the central axis of the vertical drum 11.
  • the rotary shaft 12 rotates together with the rotary shaft 12 and has a plurality of pipes 13 having injection holes 13 a at the tip thereof for injecting salt water toward the inner peripheral surface of the vertical drum 11, and the radial direction of the vertical drum 11.
  • An arm 14 that extends and rotates together with the rotating shaft 12 is attached.
  • a blade 15 that scrapes off the ice generated on the inner peripheral surface of the saddle drum 11 is attached to the tip of the arm 14.
  • the saddle type drum 11 has an inner cylinder 22 in which ice is generated on the inner peripheral surface, and an outer cylinder 23 surrounding the inner cylinder 22.
  • the inner cylinder 22 and the outer cylinder 23 are made of steel, and a clearance is provided between the inner cylinder 22 and the outer cylinder 23. Refrigerant is supplied to the clearance from a refrigerator (not shown) via the pipe 35.
  • the outer peripheral surface of the saddle drum 11 is covered with a cylindrical protective cover 19.
  • the upper surface of the bowl-shaped drum 11 is sealed with an upper bearing member 17 having a shape in which the pot is inverted.
  • a bush 28 that supports the rotating shaft 12 is fitted in the center of the upper bearing member 17.
  • the rotating shaft 12 is supported only by the upper bearing member 17, and the lower end portion of the rotating shaft 12 is not pivotally supported. Therefore, there is no obstacle under the saddle drum 11 when the ice scraped off by the blade 15 falls, and the lower surface of the saddle drum 11 is a discharge port 16 for discharging ice.
  • the ice that has fallen from the discharge port 16 is stored in an ice storage tank 34 disposed immediately below the ice making machine 10 (see FIG. 2).
  • the rotating shaft 12 is rotated around the material axis by a geared motor 20 installed above the upper bearing member 17.
  • a hole 12a extending in the material axis direction and communicating with each pipe 13 is formed (see FIG. 2).
  • a rotary joint 21 is attached to the top of the rotating shaft 12.
  • the salt water used as the raw material for ice is fed from the salt water storage tank 30 to the rotary joint 21 via the pipe 32 (see FIG. 2).
  • the salt water fed to the rotary joint 21 is fed from the rotary joint 21 to the pothole 12a formed in the rotating shaft 12, and is fed to each pipe 13 from the pothole 12a.
  • the pipes 13 extend radially from the rotary shaft 12 in the radial direction of the saddle drum 11.
  • the installation height of each pipe 13 is an upper position of the height of the inner cylinder 22 of the saddle drum 11, and salt water is injected toward the upper part of the inner peripheral surface of the inner cylinder 22 (see FIG. 1).
  • the water pressure when injecting salt water from the injection holes 13a is about 0.01 MPa.
  • a spray nozzle or the like may be used instead of the pipe 13. In this case, the injection pressure is 0.2 to 0.5 MPa.
  • the arm 14 is mounted so as to be symmetric with respect to the rotating shaft 12.
  • the number of arms 14 is two.
  • the blade 15 attached to the tip of each arm 14 is made of a stainless steel plate having a length substantially equal to the total length (total height) of the inner cylinder 22, and a plurality of saw teeth 15 a are provided on the end surface facing the inner cylinder 22. Is formed.
  • the refrigerant is supplied to the saddle drum 11 by operating the refrigerator, and the temperature of the inner peripheral surface of the saddle drum 11 is set to ⁇ 20 to ⁇ 25 ° C.
  • the geared motor 20 is operated to rotate the rotating shaft 12 around the material axis, and salt water is supplied into the rotating shaft 12 through the rotary joint 21.
  • the rotational speed of the rotary shaft 12 is 2 to 4 rpm.
  • the rotation speed of the rotary shaft 12 is 10 to 15 rpm.
  • the ice generated on the inner peripheral surface of the saddle drum 11 is scraped off by the blade 15 that rotates together with the arm 14.
  • the scraped ice falls from the discharge port 16.
  • the ice dropped from the discharge port 16 is stored in an ice storage tank 34 disposed immediately below the ice making machine 10 and used for maintaining the freshness of fresh seafood.
  • the salt water that does not become ice but flows down the inner peripheral surface of the saddle drum 11 is stored in the salt water storage tank 30 and is fed again to the rotary joint 21 via the pipe 32 by operating the pump 31 (See FIG. 2).
  • the salt water in the salt water storage tank 30 decreases, the salt water stored in the salt water tank 33 is supplied to the salt water storage tank 30.
  • Ice slurry produced by mixing ice produced by the ice making machine 10 with salt water having a salt concentration of 13.6 to 23.1% and salt water having a salt concentration of 13.6 to 23.1%. (Sorbet-shaped ice) is manufactured.
  • the temperature of the produced ice slurry is ⁇ 9.8 to ⁇ 21.2 ° C., but the lower the temperature, the smaller the ice crystals generated in the fresh seafood.
  • the temperature of the salt water mixed with the produced ice is normal temperature or lower. In addition, ice-making efficiency becomes high, so that the temperature of salt water is low.
  • ice: salt water 60: 40 to 50:50.
  • the fresh seafood is immersed in the produced ice slurry, and the fresh seafood is snap frozen.
  • the soaking time varies depending on the type of fresh seafood, but is, for example, about 1 minute to 1 hour.
  • the surface of fresh seafood immersed in ice slurry freezes instantly.
  • fresh seafood that has been instantly frozen is transported in a state of being frozen and stored at or below the temperature at the time of instant freezing, so that fresh seafood can be transported to a remote location for a long time.

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Abstract

Provided is a method for preserving freshness of perishable marine products and which enables long-haul transportation of the perishable marine products to a remote location without causing deterioration in the taste and freshness of the perishable marine products even when frozen. This method for preserving freshness of perishable marine products comprises: a step for producing ice slurry by mixing saline water having a salinity concentration of 13.6-23.1% with ice obtained by freezing saline water having a salinity concentration of 13.6-23.1%; and a step for soaking a perishable marine product in the ice slurry and then instantaneously freezing the perishable marine product.

Description

生鮮海産物の鮮度保持方法How to maintain freshness of fresh seafood
　本発明は、生鮮海産物の鮮度保持方法に関する。 The present invention relates to a method for maintaining freshness of fresh seafood.
　生鮮海産物の鮮度を保持するため、生鮮海産物を氷で冷却することが従来より行われている。例えば、漁船が漁に出る際には、大量の氷を漁船に積み込み、水氷（氷＋海水）を満たした容器に、捕獲した魚を入れて輸送している。しかしながら、真水から作った氷の場合、氷が溶けると、鮮度保持に使用している海水の塩分濃度が低下する。その結果、浸透圧により、水氷に浸している魚の体内に水が浸入して、魚の鮮度や味覚が落ちてしまうという問題がある。 In order to maintain the freshness of fresh seafood, it has been practiced to cool fresh seafood with ice. For example, when a fishing boat goes fishing, a large amount of ice is loaded on the fishing boat, and the captured fish is transported in a container filled with water ice (ice + seawater). However, in the case of ice made from fresh water, when the ice melts, the salinity of seawater used to maintain freshness decreases. As a result, there is a problem that due to the osmotic pressure, water enters the body of the fish immersed in water ice, and the freshness and taste of the fish deteriorate.
　そこで、特許文献１では、生鮮食品の鮮度保持に用いるために、略０．５～２．５％の塩分濃度を有する塩含有水の凍結により得られた塩含有氷をスラリー状に形成してなる塩含有水の製氷方法において、ろ過殺菌をした海水等の原水を塩分調整して約１．０～１．５％前後の塩分濃度の塩含有水となし、該塩含有水に急速冷却を行なうことにより前記塩分濃度に対応する－５～－１℃の氷点温度を持つスラリー状塩含有氷を生成する方法が開示されている。 Therefore, in Patent Document 1, salt-containing ice obtained by freezing salt-containing water having a salt concentration of about 0.5 to 2.5% is formed into a slurry to be used for maintaining the freshness of fresh food. In the salt-containing water ice making method, salt water is prepared by adjusting the salinity of raw water such as seawater that has been sterilized by filtration, and the salt-containing water is rapidly cooled. A method for producing slurry-like salt-containing ice having a freezing point temperature of −5 to −1 ° C. corresponding to the salt concentration is disclosed.
　また、特許文献２では、０．２～５．０％（ｗ／ｖ）の食塩水ににがりを添加して、－ ３ ～１０℃ の水温に保持した浸漬液中に、鮮魚を一定時間浸漬する方法が開示されている。 Further, in Patent Document 2, a fresh fish is immersed for a certain period of time in a dipping solution in which a bittern is added to 0.2 to 5.0% (w / v) saline and kept at a water temperature of − 3 to 10 ° C. A method is disclosed.
日本国特開２００２－１１５９４５号公報Japanese Unexamined Patent Publication No. 2002-115945 日本国特開２００６－１５８３０１号公報Japanese Unexamined Patent Publication No. 2006-158301
　生鮮海産物中の水分は凍結すると結晶化するが、従来方法の場合、生鮮海産物中の氷の結晶が大きくなるため、生鮮海産物の細胞組織が破壊され、鮮度、味覚を維持できないという問題がある。
　また、特許文献１や２に記載されている従来方法の場合、スラリー状塩含有氷の氷点温度や浸漬液の水温がさほど低くないため、短期間しか生鮮海産物の鮮度を保持できず、遠距離輸送ができないという課題がある。 Water in fresh seafood crystallizes when frozen, but in the case of the conventional method, ice crystals in the fresh seafood become large, so there is a problem that the cell structure of the fresh seafood is destroyed and the freshness and taste cannot be maintained.
In addition, in the case of the conventional methods described in Patent Documents 1 and 2, since the freezing point temperature of the slurry-like salt-containing ice and the water temperature of the immersion liquid are not so low, the freshness of the fresh seafood can be maintained only for a short period of time. There is a problem that it cannot be transported.
　本発明はかかる事情に鑑みてなされたもので、生鮮海産物を凍結させても鮮度、味覚が落ちることがなく、遠隔地まで長時間輸送することが可能な生鮮海産物の鮮度保持方法を提供することを目的とする。 The present invention has been made in view of such circumstances, and provides a method for maintaining the freshness of fresh seafood that can be transported to a remote place for a long time without losing freshness and taste even when the fresh seafood is frozen. With the goal.
　上記目的を達成するため、本発明に係る生鮮海産物の鮮度保持方法は以下の工程を備えることを特徴としている。
（１）塩分濃度が１３．６～２３．１％である塩水を凍結させた氷と、塩分濃度が１３．６～２３．１％である塩水とを混合して氷スラリーを製造する工程
（２）前記氷スラリーに生鮮海産物を浸漬し、該生鮮海産物を瞬間凍結させる工程 In order to achieve the above object, the method for maintaining freshness of fresh seafood according to the present invention comprises the following steps.
(1) A step of producing an ice slurry by mixing ice frozen salt water having a salt concentration of 13.6 to 23.1% and salt water having a salt concentration of 13.6 to 23.1% ( 2) A step of immersing fresh seafood in the ice slurry and instantly freezing the fresh seafood
　生鮮海産物中の水分は凍結すると結晶化するが、生鮮海産物を緩慢凍結させた場合、氷の結晶が大きくなるため、生鮮海産物の細胞組織が破壊され、生鮮海産物の鮮度、味覚が劣化する。
　一方、本発明では、生鮮海産物を瞬間凍結させるので、生鮮海産物の組織内に発生する氷の結晶が小さくなり、生鮮海産物組織の損傷が少なく、生鮮海産物の鮮度、味覚が保持される。 Moisture in fresh seafood crystallizes when frozen, but when fresh seafood is slowly frozen, ice crystals become larger, resulting in destruction of the cellular structure of the fresh seafood and deterioration of the freshness and taste of the fresh seafood.
On the other hand, in the present invention, since the fresh seafood is instantly frozen, the ice crystals generated in the fresh seafood tissue are reduced, the fresh seafood tissue is less damaged, and the freshness and taste of the fresh seafood are maintained.
　本発明では、生鮮海産物を瞬間凍結させるため、氷スラリーの原料である塩水の塩分濃度を従来に比べて大幅に高くしている。塩分濃度が１３．６％である塩水の理論飽和凍結点は－９．８℃、塩分濃度が２３．１％である塩水の理論飽和凍結点は－２１．２℃である。
　塩水の塩分濃度が１３．６％未満の場合、製造した氷スラリ－による生鮮海産物の凍結速度が遅くなる。一方、塩水の塩分濃度が２３．１％超の場合、塩分が結晶として析出するため、塩水の飽和凍結点が上昇する。 In the present invention, in order to instantly freeze fresh seafood, the salinity of salt water, which is a raw material for ice slurry, is significantly higher than that in the past. The theoretical saturation freezing point of salt water with a salt concentration of 13.6% is -9.8 ° C, and the theoretical saturation freezing point of salt water with a salt concentration of 23.1% is -21.2 ° C.
When the salinity of the salt water is less than 13.6%, the freezing rate of the fresh seafood by the produced ice slurry becomes slow. On the other hand, when the salt concentration of the salt water is more than 23.1%, the salt is precipitated as crystals, so that the saturation freezing point of the salt water is increased.
　なお、塩分濃度が高くても、生鮮海産物の表面が瞬間凍結して氷結するため、生鮮海産物中に塩分が侵入することはない。 Even if the salt concentration is high, the surface of fresh seafood freezes and freezes, so that salt does not enter the fresh seafood.
　また、本発明に係る生鮮海産物の鮮度保持方法では、混合する前記氷と前記塩水の塩分濃度が同程度であることを好適とする。 Further, in the method for maintaining freshness of fresh seafood according to the present invention, it is preferable that the salt concentrations of the ice to be mixed and the salt water are approximately the same.
　氷の塩分濃度が塩水の塩分濃度より高い場合、氷の温度が塩水の飽和凍結点より低いため、塩分濃度が低い塩水を混合した直後に水分が凍結する。一方、氷の塩分濃度が塩水の塩分濃度より低い場合、氷の飽和凍結点よりも塩水の飽和凍結点のほうが低いため氷が溶解し、氷スラリーの温度が低下する。従って、氷スラリーの状態を変動させないようにするためには、混合する氷と塩水の塩分濃度を同程度とすることが好ましい。 When the salinity of ice is higher than the salinity of salt water, the ice freezes immediately after mixing the salt water with low salinity because the ice temperature is lower than the saturation freezing point of the salt water. On the other hand, when the salinity of ice is lower than the salinity of brine, the ice melts because the saturation freezing point of salt water is lower than the saturation freezing point of ice, and the temperature of the ice slurry decreases. Therefore, in order not to fluctuate the state of the ice slurry, it is preferable that the salinity concentrations of the ice to be mixed and the salt water are approximately the same.
　また、本発明に係る生鮮海産物の鮮度保持方法では、混合する前記氷と前記塩水の質量比が氷：塩水＝７５：２５～２０：８０であることを好適とする。 In the method for maintaining freshness of fresh seafood according to the present invention, it is preferable that the mass ratio of the ice and the salt water to be mixed is ice: salt water = 75: 25 to 20:80.
　氷の質量比が７５質量％を超えると、固形分の比率が高くなるため、生鮮海産物と氷スラリーとの間に隙間が発生し、生鮮海産物に氷スラリーが密着しなくなる。一方、氷の質量比が２０質量％未満であると、製造した氷スラリ－によって生鮮海産物を瞬間凍結しづらくなる。 When the mass ratio of ice exceeds 75% by mass, the ratio of the solid content increases, so that a gap is generated between the fresh seafood and the ice slurry, and the ice slurry does not adhere to the fresh seafood. On the other hand, if the mass ratio of ice is less than 20% by mass, it is difficult to instantly freeze fresh seafood due to the produced ice slurry.
　また、本発明に係る生鮮海産物の鮮度保持方法では、瞬間凍結させた前記生鮮海産物を前記氷スラリーから取り出して、該生鮮海産物を瞬間凍結時の温度以下で冷凍保存することを好適とする。これにより、遠隔地まで長時間輸送しても生鮮海産物の鮮度、味覚が落ちることがない。 Further, in the method for maintaining the freshness of fresh seafood according to the present invention, it is preferable to take out the fresh seafood that has been instantly frozen from the ice slurry and store the fresh seafood in a frozen state at a temperature equal to or lower than the temperature at the time of instant freezing. Thereby, even if it transports to a remote place for a long time, the freshness and taste of fresh seafood do not fall.
　本発明に係る生鮮海産物の鮮度保持方法では、氷スラリーの原料である塩水の塩分濃度を従来に比べて大幅に高めることにより大幅に温度が低下した氷スラリーを生鮮海産物に接触させることで、生鮮海産物を瞬間凍結させることができる。その結果、生鮮海産物の組織の損傷が少なくなり、生鮮海産物の鮮度、味覚が保持される。また、瞬間凍結させた生鮮海産物を瞬間凍結時の温度以下で冷凍保存した状態で輸送することにより、遠隔地まで長時間輸送しても生鮮海産物の鮮度、味覚が落ちることがない。 In the method for maintaining the freshness of fresh seafood according to the present invention, the fresh slurry is brought into contact with the fresh seafood by bringing the ice slurry whose temperature is greatly lowered by significantly increasing the salinity of salt water, which is the raw material of the ice slurry, from the conventional level. You can instantly freeze seafood. As a result, the tissue damage of the fresh seafood is reduced, and the freshness and taste of the fresh seafood are maintained. In addition, the fresh seafood that has been instantly frozen is transported in a state of being frozen and stored below the temperature at the time of instantaneous freezing, so that the freshness and taste of the fresh seafood will not deteriorate even if transported to a remote location for a long time.
本発明の一実施例に係る生鮮海産物の鮮度保持方法に使用する製氷機の部分断面斜視図である。It is a partial section perspective view of the ice making machine used for the freshness maintenance method of fresh seafood concerning one example of the present invention. 同製氷機を含む製氷システムの模式図である。It is a schematic diagram of the ice making system containing the ice making machine.
　以下、本発明に係る生鮮海産物の鮮度保持方法の実施例について図面に基づいて説明する。 Hereinafter, an example of a method for maintaining freshness of fresh seafood according to the present invention will be described with reference to the drawings.
［製氷機及び製氷システム］
　本発明の一実施例に係る生鮮海産物の鮮度保持方法に使用する製氷機１０の部分断面斜視図を図１に、製氷機１０を含む製氷システムを図２に示す。
　製氷機１０は、冷媒により内周面が冷却される竪型ドラム１１を備え、ギヤードモータ２０により回転する回転軸１２が竪型ドラム１１の中心軸上に配置されている。回転軸１２には、回転軸１２と共に回転し、竪型ドラム１１の内周面に向けて塩水を噴射する噴射孔１３ａを先端部に有する複数のパイプ１３と、竪型ドラム１１の半径方向に延出し、回転軸１２と共に回転するアーム１４が取り付けられている。アーム１４の先端部には、竪型ドラム１１の内周面に生成した氷を掻き取るブレード１５が装着されている。 [Icemaker and ice making system]
FIG. 1 shows a partial cross-sectional perspective view of an ice making machine 10 used in the method for maintaining freshness of fresh seafood according to one embodiment of the present invention, and FIG. 2 shows an ice making system including the ice making machine 10.
The ice making machine 10 includes a vertical drum 11 whose inner peripheral surface is cooled by a refrigerant, and a rotating shaft 12 that is rotated by a geared motor 20 is disposed on the central axis of the vertical drum 11. The rotary shaft 12 rotates together with the rotary shaft 12 and has a plurality of pipes 13 having injection holes 13 a at the tip thereof for injecting salt water toward the inner peripheral surface of the vertical drum 11, and the radial direction of the vertical drum 11. An arm 14 that extends and rotates together with the rotating shaft 12 is attached. A blade 15 that scrapes off the ice generated on the inner peripheral surface of the saddle drum 11 is attached to the tip of the arm 14.
　竪型ドラム１１は、氷が内周面に生成する内筒２２と、内筒２２を囲繞する外筒２３とを有している。内筒２２及び外筒２３は鋼製とされ、内筒２２と外筒２３の間にはクリアランスが設けられている。クリアランスには、配管３５を介して冷凍機（図示省略）から冷媒が供給される。
　なお、竪型ドラム１１の外周面は円筒状の保護カバー１９で覆われている。 The saddle type drum 11 has an inner cylinder 22 in which ice is generated on the inner peripheral surface, and an outer cylinder 23 surrounding the inner cylinder 22. The inner cylinder 22 and the outer cylinder 23 are made of steel, and a clearance is provided between the inner cylinder 22 and the outer cylinder 23. Refrigerant is supplied to the clearance from a refrigerator (not shown) via the pipe 35.
The outer peripheral surface of the saddle drum 11 is covered with a cylindrical protective cover 19.
　竪型ドラム１１の上面は、鍋を逆さにした形状からなる上部軸受部材１７で封止されている。上部軸受部材１７の中心部には、回転軸１２を支持するブッシュ２８が嵌装されている。回転軸１２は上部軸受部材１７にのみ支持され、回転軸１２の下端部は軸支されていない。そのため、竪型ドラム１１の下方には、ブレード１５によって掻き取られた氷が落下する際に障害となる物がなく、竪型ドラム１１の下面は氷を排出する排出口１６とされている。排出口１６から落下した氷は、製氷機１０の直下に配置された氷貯留タンク３４内に貯えられる（図２参照）。 The upper surface of the bowl-shaped drum 11 is sealed with an upper bearing member 17 having a shape in which the pot is inverted. A bush 28 that supports the rotating shaft 12 is fitted in the center of the upper bearing member 17. The rotating shaft 12 is supported only by the upper bearing member 17, and the lower end portion of the rotating shaft 12 is not pivotally supported. Therefore, there is no obstacle under the saddle drum 11 when the ice scraped off by the blade 15 falls, and the lower surface of the saddle drum 11 is a discharge port 16 for discharging ice. The ice that has fallen from the discharge port 16 is stored in an ice storage tank 34 disposed immediately below the ice making machine 10 (see FIG. 2).
　回転軸１２は、上部軸受部材１７の上方に設置されたギヤードモータ２０によって材軸回りに回転する。回転軸１２の上部には、材軸方向に延在し各パイプ１３と連通する竪穴１２ａが形成されている（図２参照）。また、回転軸１２の頂部にはロータリージョイント２１が取り付けられている。
　氷の原料となる塩水は、塩水貯留タンク３０から配管３２を介してロータリージョイント２１に送給される（図２参照）。ロータリージョイント２１に送給された塩水は、ロータリージョイント２１から回転軸１２に形成された竪穴１２ａに送給され、竪穴１２ａから各パイプ１３に送給される。 The rotating shaft 12 is rotated around the material axis by a geared motor 20 installed above the upper bearing member 17. In the upper part of the rotating shaft 12, a hole 12a extending in the material axis direction and communicating with each pipe 13 is formed (see FIG. 2). A rotary joint 21 is attached to the top of the rotating shaft 12.
The salt water used as the raw material for ice is fed from the salt water storage tank 30 to the rotary joint 21 via the pipe 32 (see FIG. 2). The salt water fed to the rotary joint 21 is fed from the rotary joint 21 to the pothole 12a formed in the rotating shaft 12, and is fed to each pipe 13 from the pothole 12a.
　パイプ１３は、回転軸１２から竪型ドラム１１の半径方向に放射状に延出している。各パイプ１３の設置高さは竪型ドラム１１の内筒２２高さの上部位置とされ、内筒２２の内周面の上部に向けて塩水が噴射される（図１参照）。噴射孔１３ａから塩水を噴射する際の水圧としては０．０１ＭＰａ程度である。
　なお、パイプ１３に代えてスプレーノズルなどを使用しても良い。この場合、噴射圧力は０．２～０．５ＭＰａとなる。 The pipes 13 extend radially from the rotary shaft 12 in the radial direction of the saddle drum 11. The installation height of each pipe 13 is an upper position of the height of the inner cylinder 22 of the saddle drum 11, and salt water is injected toward the upper part of the inner peripheral surface of the inner cylinder 22 (see FIG. 1). The water pressure when injecting salt water from the injection holes 13a is about 0.01 MPa.
A spray nozzle or the like may be used instead of the pipe 13. In this case, the injection pressure is 0.2 to 0.5 MPa.
　アーム１４は回転軸１２に関して対称となるように装着されている。本実施例では、アーム１４の本数は２本とされている。
　各アーム１４の先端部に装着されているブレード１５は、内筒２２の全長（全高）にほぼ等しい長さを有するステンレス製の板材からなり、内筒２２に面する端面には複数の鋸歯１５ａが形成されている。 The arm 14 is mounted so as to be symmetric with respect to the rotating shaft 12. In this embodiment, the number of arms 14 is two.
The blade 15 attached to the tip of each arm 14 is made of a stainless steel plate having a length substantially equal to the total length (total height) of the inner cylinder 22, and a plurality of saw teeth 15 a are provided on the end surface facing the inner cylinder 22. Is formed.
　次に、上記構成を有する製氷機１０及び製氷システムの動作について説明する。
　冷凍機を作動させることで竪型ドラム１１に冷媒を供給し、竪型ドラム１１の内周面の温度を－２０～－２５℃にする。
　次いで、ギヤードモータ２０を作動させて、回転軸１２を材軸周りに回転させると共に、ロータリージョイント２１を介して回転軸１２内に塩水を供給する。回転軸１２の回転速度は２～４ｒｐｍとする。なお、パイプ１３ではなくスプレーノズルを使用した場合は、回転軸１２の回転速度は１０～１５ｒｐｍとする。 Next, operations of the ice making machine 10 and the ice making system having the above-described configuration will be described.
The refrigerant is supplied to the saddle drum 11 by operating the refrigerator, and the temperature of the inner peripheral surface of the saddle drum 11 is set to −20 to −25 ° C.
Next, the geared motor 20 is operated to rotate the rotating shaft 12 around the material axis, and salt water is supplied into the rotating shaft 12 through the rotary joint 21. The rotational speed of the rotary shaft 12 is 2 to 4 rpm. When a spray nozzle is used instead of the pipe 13, the rotation speed of the rotary shaft 12 is 10 to 15 rpm.
　回転軸１２と共に回転するパイプ１３から竪型ドラム１１の内周面に向けて噴射された塩水は、竪型ドラム１１の内周面に接触すると瞬時に凍結する。竪型ドラム１１の内周面に生成した氷は、アーム１４と共に回転するブレード１５によって掻き取られる。掻き取られた氷は排出口１６から落下する。排出口１６から落下した氷は、製氷機１０の直下に配置された氷貯留タンク３４内に貯えられ、生鮮海産物の鮮度保持に使用される。 The salt water sprayed from the pipe 13 that rotates together with the rotary shaft 12 toward the inner peripheral surface of the vertical drum 11 freezes instantly when it contacts the inner peripheral surface of the vertical drum 11. The ice generated on the inner peripheral surface of the saddle drum 11 is scraped off by the blade 15 that rotates together with the arm 14. The scraped ice falls from the discharge port 16. The ice dropped from the discharge port 16 is stored in an ice storage tank 34 disposed immediately below the ice making machine 10 and used for maintaining the freshness of fresh seafood.
　一方、氷とならず、竪型ドラム１１の内周面を流下した塩水は塩水貯留タンク３０に貯えられ、ポンプ３１を作動させることにより配管３２を介してロータリージョイント２１に再び送給される（図２参照）。なお、塩水貯留タンク３０内の塩水が少なくなった場合は、塩水タンク３３に貯えられている塩水が塩水貯留タンク３０に供給される。 On the other hand, the salt water that does not become ice but flows down the inner peripheral surface of the saddle drum 11 is stored in the salt water storage tank 30 and is fed again to the rotary joint 21 via the pipe 32 by operating the pump 31 ( (See FIG. 2). In addition, when the salt water in the salt water storage tank 30 decreases, the salt water stored in the salt water tank 33 is supplied to the salt water storage tank 30.
［生鮮海産物の鮮度保持方法］
　本発明の一実施例に係る生鮮海産物の鮮度保持方法の手順を以下に示す。
（１）塩分濃度を１３．６～２３．１％とした塩水を用いて製氷機１０により生成した氷と、塩分濃度が１３．６～２３．１％である塩水とを混合して氷スラリー（シャーベット状の氷）を製造する。製造した氷スラリーの温度は－９．８～－２１．２℃であるが、低い温度であるほど、生鮮海産物内で発生する氷の結晶を小さくすることができる。
　製造した氷と混合する塩水の温度は、常温もしくはそれを下回る温度とする。なお、塩水の温度が低いほど、製氷効率は高くなる。
　また、混合する氷の塩分濃度と塩水の塩分濃度は同程度（数％以内の濃度差）であることが好ましく、混合する氷と塩水の質量比は氷：塩水＝７５：２５～２０：８０、好ましくは氷：塩水＝６０：４０～５０：５０とする。 [How to keep fresh seafood]
The procedure of the method for maintaining the freshness of fresh seafood according to one embodiment of the present invention is shown below.
(1) Ice slurry produced by mixing ice produced by the ice making machine 10 with salt water having a salt concentration of 13.6 to 23.1% and salt water having a salt concentration of 13.6 to 23.1%. (Sorbet-shaped ice) is manufactured. The temperature of the produced ice slurry is −9.8 to −21.2 ° C., but the lower the temperature, the smaller the ice crystals generated in the fresh seafood.
The temperature of the salt water mixed with the produced ice is normal temperature or lower. In addition, ice-making efficiency becomes high, so that the temperature of salt water is low.
Further, it is preferable that the salt concentration of the ice to be mixed and the salt concentration of the salt water are approximately the same (concentration difference within several percent), and the mass ratio of the ice to the salt water to be mixed is ice: salt water = 75: 25 to 20:80. Preferably, ice: salt water = 60: 40 to 50:50.
（２）製造した氷スラリーに生鮮海産物を浸漬し、生鮮海産物を瞬間凍結させる。浸漬時間は、生鮮海産物の種類によって異なるが、例えば１分～１時間程度である。氷スラリーに浸漬した生鮮海産物は瞬時にその表面が氷結する。
（３）瞬間凍結させた生鮮海産物を氷スラリーから取り出す。そして、取り出した生鮮海産物を瞬間凍結時の温度（－９．８～－２１．２℃）以下で冷凍保存し、冷凍保存した状態で輸送する。 (2) The fresh seafood is immersed in the produced ice slurry, and the fresh seafood is snap frozen. The soaking time varies depending on the type of fresh seafood, but is, for example, about 1 minute to 1 hour. The surface of fresh seafood immersed in ice slurry freezes instantly.
(3) Remove the freshly frozen fresh seafood from the ice slurry. Then, the fresh seafood taken out is stored frozen at or below the temperature (−9.8 to −21.2 ° C.) at the time of instant freezing, and transported in a frozen state.
［瞬間凍結させた生鮮海産物の解凍方法］
　瞬間凍結させた生鮮海産物の解凍を自然解凍で行う場合、生鮮海産物の種類によって解凍時間は異なるが、例えば１～２時間程度である。これにより、新鮮な海産物とほぼ同等の味及び食感を得ることができる。 [Methods for thawing fresh frozen seafood]
When thawing the freshly frozen fresh seafood by natural thawing, the thawing time varies depending on the type of fresh seafood, but is about 1 to 2 hours, for example. Thereby, almost the same taste and texture as fresh seafood can be obtained.
　以上、本発明の一実施例について説明してきたが、本発明は何ら上記した実施例に記載の構成に限定されるものではなく、請求の範囲に記載されている事項の範囲内で考えられるその他の実施例や変形例も含むものである。例えば、上記実施例では、製氷機としてドラム型製氷機を使用しているが、これに限定されるものではなく、他の形式の製氷機でも良い。 As mentioned above, although one Example of this invention was described, this invention is not limited to the structure as described in the above-mentioned Example at all, The other considered within the range of the matter described in the claim These examples and modifications are also included. For example, although the drum type ice making machine is used as the ice making machine in the above embodiment, the invention is not limited to this, and other types of ice making machines may be used.
　本発明では、瞬間凍結させた生鮮海産物を瞬間凍結時の温度以下で冷凍保存した状態で輸送するので、生鮮海産物を遠隔地まで長時間輸送することができる。 In the present invention, fresh seafood that has been instantly frozen is transported in a state of being frozen and stored at or below the temperature at the time of instant freezing, so that fresh seafood can be transported to a remote location for a long time.
１０：製氷機、１１：竪型ドラム、１２：回転軸、１２ａ：竪穴、１３：パイプ、１３ａ：噴射孔、１４：アーム、１５：ブレード、１５ａ：鋸歯、１６：排出口、１７：上部軸受部材、１９：保護カバー、２０：ギヤードモータ、２１：ロータリージョイント、２２：内筒、２３：外筒、２８：ブッシュ、３０：塩水貯留タンク、３１：ポンプ、３２、３５：配管、３３：塩水タンク、３４：氷貯留タンク 10: ice making machine, 11: vertical drum, 12: rotating shaft, 12a: coffin hole, 13: pipe, 13a: injection hole, 14: arm, 15: blade, 15a: saw blade, 16: discharge port, 17: upper bearing Member: 19: Protective cover, 20: Geared motor, 21: Rotary joint, 22: Inner cylinder, 23: Outer cylinder, 28: Bush, 30: Salt water storage tank, 31: Pump, 32, 35: Piping, 33: Salt water Tank 34: Ice storage tank

Claims (4)

  1. 　塩分濃度が１３．６～２３．１％である塩水を凍結させた氷と、塩分濃度が１３．６～２３．１％である塩水とを混合して氷スラリーを製造する工程と、
    　前記氷スラリーに生鮮海産物を浸漬し、該生鮮海産物を瞬間凍結させる工程とを備えることを特徴とする生鮮海産物の鮮度保持方法。     Mixing ice frozen salt water having a salt concentration of 13.6 to 23.1% and salt water having a salt concentration of 13.6 to 23.1% to produce an ice slurry;
    A method for maintaining the freshness of fresh seafood, comprising immersing the fresh seafood in the ice slurry and instantly freezing the fresh seafood.
  2. 　請求項１記載の生鮮海産物の鮮度保持方法において、混合する前記氷と前記塩水の塩分濃度が同程度であることを特徴とする生鮮海産物の鮮度保持方法。 2. The method for maintaining the freshness of fresh seafood according to claim 1, wherein the ice and the salt water to be mixed have the same salinity.
  3. 　請求項１記載の生鮮海産物の鮮度保持方法において、混合する前記氷と前記塩水の質量比が氷：塩水＝７５：２５～２０：８０であることを特徴とする生鮮海産物の鮮度保持方法。 2. The method for maintaining the freshness of fresh seafood according to claim 1, wherein the mass ratio of the ice to be mixed with the brine is ice: salt = 75: 25 to 20:80.
  4. 　請求項１記載の生鮮海産物の鮮度保持方法において、瞬間凍結させた前記生鮮海産物を前記氷スラリーから取り出して、該生鮮海産物を瞬間凍結時の温度以下で冷凍保存することを特徴とする生鮮海産物の鮮度保持方法。 2. The method for maintaining freshness of fresh seafood according to claim 1, wherein the freshly frozen fresh seafood is taken out from the ice slurry, and the fresh seafood is stored frozen at or below the temperature at the time of instantaneous freezing. Freshness retention method.
PCT/JP2016/061403 2015-11-19 2016-04-07 Method for preserving freshness of perishable marine products WO2017085946A1 (en)

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Publication number Priority date Publication date Assignee Title
JP2020022390A (en) * 2018-08-07 2020-02-13 下田　一喜 Method for freezing food and apparatus for freezing food
JP7162296B2 (en) 2018-08-07 2022-10-28 一喜 下田 Food freezing method and food freezing apparatus

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