WO2017085946A1 - Procédé pour préserver la fraîcheur de produits marins périssables - Google Patents

Procédé pour préserver la fraîcheur de produits marins périssables 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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WO
WIPO (PCT)
Prior art keywords
ice
fresh seafood
freshness
salt water
perishable
Prior art date
Application number
PCT/JP2016/061403
Other languages
English (en)
Japanese (ja)
Inventor
美雄 廣兼
知昭 秋山
Original Assignee
ブランテック株式会社
アイスマン株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ブランテック株式会社, アイスマン株式会社 filed Critical ブランテック株式会社
Publication of WO2017085946A1 publication Critical patent/WO2017085946A1/fr

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Classifications

    • 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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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Combustion & Propulsion (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)

Abstract

L'invention concerne un procédé permettant de préserver la fraîcheur de produits marins périssables et qui permet un transport à longue distance des produits marins périssables jusqu'à un emplacement distant sans provoquer de détérioration du goût ni de la fraîcheur des produits marins périssables même lorsqu'ils sont congelés. Ce procédé permettant de préserver la fraîcheur de produits marins périssables comprend : une étape de production de coulis de glace par mélange d'eau salée présentant une salinité de 13,6 à 23,1 % avec de la glace obtenue par congélation d'eau salée présentant une salinité de 13,6 à 23,1 % ; et une étape d'immersion d'un produit marin périssable dans le coulis de glace puis de congélation immédiate du produit marin périssable.
PCT/JP2016/061403 2015-11-19 2016-04-07 Procédé pour préserver la fraîcheur de produits marins périssables WO2017085946A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2015-226589 2015-11-19
JP2015226589 2015-11-19

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WO2017085946A1 true WO2017085946A1 (fr) 2017-05-26

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020022390A (ja) * 2018-08-07 2020-02-13 下田　一喜 食品の冷凍方法及び食品の冷凍装置

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61247337A (ja) * 1985-04-25 1986-11-04 Takeshi Hayashi 魚体の活締、冷却方法および装置
WO2014174535A1 (fr) * 2013-04-23 2014-10-30 Skaginn Hf. Traitement de poisson entier super-refroidi

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS61247337A (ja) * 1985-04-25 1986-11-04 Takeshi Hayashi 魚体の活締、冷却方法および装置
WO2014174535A1 (fr) * 2013-04-23 2014-10-30 Skaginn Hf. Traitement de poisson entier super-refroidi

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MASANAO NARITA: "Sherbet Kaisuigoori ni yoru Sendo Hoji ni Tsuite", HOKUSUISHI DAYORI, vol. 74, 2007, pages 15 - 17 *
TETSUJI IUE: "Cooling Technology of Marine Products from Landing to Transport", REFRIGERATION, vol. 90, no. 1057, 15 November 2015 (2015-11-15), pages 803 - 806 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2020022390A (ja) * 2018-08-07 2020-02-13 下田　一喜 食品の冷凍方法及び食品の冷凍装置
JP7162296B2 (ja) 2018-08-07 2022-10-28 一喜 下田 食品の冷凍方法及び食品の冷凍装置

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