JPS5911139A - Method for preserving freshness of edible meat and marine fish and shellfish and processed product thereof - Google Patents

Abstract

PURPOSE:To make it possible to preserve effectively the freshness, by keeping a fresh edible meat, shellfish, thawed materials and processed products thereof at a low temperature, and keeping the resultant foods in a negatively charged state. CONSTITUTION:A fresh edible meat, shellfish and thawed materials and processed products thereof are kept at a low temperature to keep the above-mentioned foods in a negatively charged state. For example, a material 1 to be stored is placed on a metallic plate 4 provided on an insulator 5, and the material 1 to be stored and the metallic plate 4 are connected to the respective separate electrodes 2, which are connected to a power source through conducting wires 3 having insulating coverings 6 to charge negatively the material 1 to be stored. In this state, the material 1 to be stored and the metallic plate 4 are isolated with a thin layer of a dielectric, e.g. air or water, and entirely the same as a condenser. Thus, the aimed material 1 to be stored can be negatively charged.

Description

【発明の詳細な説明】 本発明は食品類、特に生鮮食肉、魚介類並びにこれらの
解凍品および加工品の鮮度保持法に係る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving the freshness of foods, particularly fresh meat, seafood, and thawed and processed products thereof.

近年、食品の貯蔵技術の発展、輸送のスピード化並びに
冷凍、解凍技術の改自、進歩に伴って、これら手段の多
様化がみられるようになってきた。In recent years, with the development of food storage technology, speeding up of transportation, and innovations and advances in freezing and thawing technology, these methods have become increasingly diverse.

また、防腐剤、酸化防止剤など化学薬品の研究開発が進
み、これらの使用、並びにこれと前記技術との紹合せに
より、食品の鮮度をかなりの期間に亘り保持することが
可能であった。Further, research and development of chemicals such as preservatives and antioxidants has progressed, and through the use of these and the introduction of these with the above-mentioned technology, it has become possible to maintain the freshness of foods for a considerable period of time.

しかしながら、化学薬品の使用による保存については、
該薬品の生体に及ぼす悪影響、℃・わゆる食品公害の問
題が顕在化されつつあり、最近の傾向としては（１１）
のより安全な方法に移行しつつある。However, when it comes to preservation through the use of chemicals,
The problem of adverse effects of these drugs on living organisms, temperature and so-called food pollution is becoming more apparent, and recent trends include (11)
are moving towards safer methods of

従って、功、時点において最も安全な食品の保管手段は
冷凍、冷蔵法であり、一般に生鮮物では００Ｃ前後の低
瀉貯＃、（チルド法）がよいとされている。Therefore, the safest food storage methods at this point in time are freezing and refrigeration, and it is generally considered best to store perishables at a low temperature of around 00C (chilled storage).

−ｍ解凍された後は酸化、自己分解、細菌の繁殖等が急
速に起こり、鮮度が著しく低下するので、生朗食品、特
に食肉、魚介類を扱うスー・ヤー、小売店では犬λな問
題となっている。一般には、−旬角了凍した後はチルド
法によって保管されるが、これは短助貯蔵であって、例
えばス−・ξ−もしくは小売店で当日売れ残った牛餠食
肉角介翻を翌日そのままの鮮度で店頭に陣列することば
跡しく、多くの舅１合には投棄さｆすることになる。そ
こで効果的な鮮度保持法があれば資源の有効利用がｏｒ
絆となり、ひいては投棄分をも加算される生鮮食品の値
段を下げることができ、販売者並びに消費者にとって棒
めて望ましい結果となる。-After thawing, oxidation, self-decomposition, bacterial growth, etc. occur rapidly, resulting in a significant loss of freshness. It becomes. Generally, after being frozen, they are stored using the chilled method, but this is a short-term storage method, for example, unsold beef and meat cubes at a retail store are stored the next day. It is said that they are lined up in stores due to their freshness, and many people end up throwing them away at the store. Therefore, if there is an effective freshness preservation method, the effective use of resources will be possible.
This is an extremely desirable result for sellers and consumers, as it can reduce the price of fresh food, which is a bond, and even the amount of waste is added to the price.

従って、このような解凍後の生鮮食肉、魚介類を効果的
に鮮度保持するための技術に対する大きな要求があった
。Therefore, there has been a great demand for a technique for effectively preserving the freshness of such fresh meat, seafood, and seafood after thawing.

このような状況の下で、本発明者は前記従来の生鮮、解
凍並びに加工食肉および魚介類の保管における諸欠点を
解決すべく種々研究、開発を行った結果、これら食品を
低温度下で負に帯電させることにより、前記問題点を解
決し得ることを見出し、本発明を完成するに至った。Under these circumstances, the inventor of the present invention has conducted various research and development efforts to solve the various drawbacks of the conventional storage of fresh, thawed, and processed meat and seafood, and as a result, has developed a method for storing these foods at low temperatures. The inventors have discovered that the above-mentioned problems can be solved by charging the battery, and have completed the present invention.

そこで、本発明の目的は牛（ｆα食肉、魚介類並びにこ
れらの伜′凍品および力［ビに品の魚ｙ　１（，４：を
長４υｉ（・でｉゴり保持するための新夫（フな方法を
柳供することにル）る。Therefore, the purpose of the present invention is to develop a method for preserving beef (meat, seafood, frozen products, and raw fish) in a length of 4υi(. (I'm going to give you a simple method.)

本発明の仙の目的は、従来法よりも一層経済的、かつ効
果のよいＭ度保持法を提供ずろことＫある。It is an object of the present invention to provide a method for maintaining M degrees that is more economical and effective than conventional methods.

本発明の前記並び１でその仙の目的は、生鮮食肉、魚介
類並びにこれらの解凍品および加工品類を低温度下に維
持し、かつ該食品類を狛の帯電状態に維持することによ
り達成することができる。The object of the above-mentioned line 1 of the present invention is achieved by maintaining fresh meat, seafood, thawed products and processed products thereof at a low temperature, and maintaining the food products in a charged state. be able to.

本発明において、食肉とは牛、豚、烏、羊、鶏等、一般
に食用に供さ」ｔでいるすべての内力１を意図しており
、また魚介類とは魚類、貝類その仙食用水産物を意図し
、更に加工品とはノ・ム、ソーセージ、ベーコン、塩干
品、醗酵品（カス、ミソ、ショウ油漬等）、塩辛、練製
品等を扁１ツ１するものである。In the present invention, edible meat refers to all internal foods that are generally edible, such as cows, pigs, crows, sheep, and chickens, and seafood refers to fish, shellfish, and other edible marine products. In addition, processed products are those that are made into thin slices such as pork, sausage, bacon, salted and dried products, fermented products (residue, miso, pickled in mustard oil, etc.), salted fish, paste products, etc.

一方、本発明におし・て１−低温度」とは−鍜的貯蔵、
冷凍温度、即ち７２０〜−夕０°Ｃを滴味し、これは被
貯蔵品の稗類等に応じて最適湯度を逮ふことがでとる。On the other hand, in the present invention, 1-low temperature storage means
The freezing temperature, that is, 720°C to -00°C, is determined by adjusting the optimum temperature of the hot water depending on the size of the items to be stored.

例示ずｉｔば、鮮（Ｘｉ　ｏ〜−３℃、生鮮肉吹自０〜
−／、５’Ｃ、ハムθ〜７．２℃、ソーセー・２０〜７
℃等である。For example, if it is fresh (Xio~-3℃, fresh meat blowing from 0~
-/, 5'C, Ham θ~7.2℃, Sausé 20~7
℃ etc.

被貯蔵品を低温に保つためにはあらゆる公知の手段を利
用することができ、フレオン、アンモニア等の冷媒を使
用する方法をも含む。Any known means can be used to maintain the stored items at low temperatures, including the use of refrigerants such as Freon, ammonia, and the like.

本発明の最も重要な特徴である「狗に帯電」させるため
には、種々の手段、方法が考えられる。Various means and methods can be considered to "charge the dog", which is the most important feature of the present invention.

その態様を例示すると、被貯蔵品を一方の枠板とする一
種のコ／７Ｊンサーのような状態に維持することであり
、例えば第１図に示すような構ｈＶにより達成すること
ができる。第１図において、被貯蔵品１は絶縁体５上に
設けられた金属板４に載７せられており、被貯蔵品１お
よび金属板４は夫々別別の電＠ｉ、２と接続しており、
これら電イイＦはネル貯蔵品が弁に帯電するように、給
・縁被切６を有する導＆＋３を介して電源（図示せず）
に接続されている。An example of this mode is to maintain the stored items in a state similar to a type of Co/7J server with one frame plate, and this can be achieved, for example, by a structure hV as shown in FIG. In FIG. 1, the stored item 1 is placed 7 on a metal plate 4 provided on an insulator 5, and the stored item 1 and the metal plate 4 are connected to separate electric terminals @i and 2, respectively. and
These electric Fs are connected to a power source (not shown) via a conductor &+3 having a supply/edge cut 6 so that the valve is charged with the stored items.
It is connected to the.

このような状態において、被貯す品と金属板とは誘雷、
休（空気もしくは水）の薄層で隔てられているので、コ
ンデンサーと全く同じ条件にあり、目的とする被貯腔１
品を狛に帯電さぜることが可能となる。In such a situation, the item to be stored and the metal plate may be exposed to lightning,
Since it is separated by a thin layer of air (air or water), it is under exactly the same conditions as a condenser, and the target storage cavity 1
It becomes possible to charge the object with electricity.

他の例を挙げると、そり、は誘電体の弧立球を充電する
ことに相当するもので、電極の一方のみを絶縁状態にお
かＪまた被貯蔵品に接続し、他方の箱彬を開放状態に置
くことである。この態様を第２図に従って説明すると、
絶縁されたフック７により支持されて絶、線状態１（置
かれた被貯蔵品１′　に雷、極２′　を接続し、該電極
は絶縁被覆６′　を有する導線３１　　を介して雷＃（
図示せず）に接続され、他方の電極は開放状態にある（
し１示せず）。To give another example, sledding is equivalent to charging a dielectric arc ball, where only one of the electrodes is insulated or connected to the item to be stored, and the other box is left open. It is to put it in a state. This aspect will be explained according to Fig. 2.
A lightning pole 2' is connected to the stored item 1'(1') supported by an insulated hook 7, and the electrode is connected to a lightning pole (2') through a conductor 31 having an insulating coating 6'.
(not shown), and the other electrode is in an open state (
1 not shown).

電源としては上記態様から容易に理解されるように、直
流および交流いず」ｔを使用することもでき、また使用
電位は特に制限されず、約７２００ｖ程陣で十分効果を
達成することができる。また、電源の周波数も制限はな
い。As can be easily understood from the above embodiments, as the power source, both direct current and alternating current can be used, and the potential used is not particularly limited, and a sufficient effect can be achieved at about 7200 V. . There is also no limit to the frequency of the power supply.

処理時間も特に制限はな（・が、長期に亘り効果的な鮮
度保持を達成するためには継続的に行うことが望ましく
、また知期的にはに〜６時間程度の処理で効果があるこ
とがわかっている。There is no particular restriction on the processing time (・However, in order to achieve effective freshness preservation over a long period of time, it is desirable to perform the processing continuously, and from a practical perspective, processing for about 6 hours is effective. I know that.

本発明の鮮度保持法はいかなる場所においても実施する
ことができ、例えば一般的な冷凍庫、冷蔵庫、ショーケ
ース、冷蔵、コンテナ、魚船貯蔵設備内、冷凍車、貨車
、船舶船倉等いずれにおし・ても本発明の方法を有効に
利用することができる。The freshness preservation method of the present invention can be carried out in any place, such as a general freezer, a refrigerator, a showcase, a refrigerator, a container, a fish boat storage facility, a refrigerated car, a freight car, a ship's hold, etc.・The method of the present invention can be effectively used even if

かかる本発明の方法によれば、生鮮食肉、魚介好並びに
これらの解凍品および加工品の鮮度を効果的に維持する
ことができる。According to the method of the present invention, the freshness of fresh meat, seafood, and thawed and processed products thereof can be effectively maintained.

例女ば、本発明者の経験によれば、解凍した小売り用の
マグロ短冊について−１−！；０Ｃ，／２００Ｖ、０、
ｊ　ｍＡ　　なる条件で処理したところ三日後にお見・
ても、変色、変敗等測等変化はみられず、むしろ魚類特
有の臭気も感じられず、有効に食用に供することができ
た。For example, according to the inventor's experience, regarding thawed tuna strips for retail sale -1-! ;0C, /200V, 0,
When treated under the conditions of j mA, the results were observed after three days.
However, no changes such as discoloration or deterioration were observed, and in fact, no odor typical of fish was detected, and the fish could be effectively used as food.

更に、／日′間の処理後においては付着細菌数の減少さ
えも観察された。既ち、実験条件＋５　’Ｃ１ＲＨ４０
％、／２００Ｖ１０．３　ｍＡ　　で２１１一時間、マ
グロ赤味トレー・ぐツクを処理したところ処理前の菌数
３．２，０００／？から、２γθ００／２に低下し　ｌ
こ。Moreover, even a decrease in the number of attached bacteria was observed after treatment for 1 day. Already, experimental conditions +5'C1RH40
%, / When I treated the red tuna tray/gutsuku at 200 V and 10.3 mA for 211 hours, the number of bacteria before treatment was 3.2,000/? , it decreases to 2γθ00/2 and l
child.

このような結果から、本発明の方法によＪｌば少なくと
も細菌の増殖を抑制することが可能であり、殺菌効果さ
えもみられると結論できる。From these results, it can be concluded that the method of the present invention can at least inhibit the growth of bacteria, and even has a bactericidal effect.

前記マグロ短冊に関する結果において観察されたように
変色がみられなかったという事実は、本発明の方法が生
鮮食肉、魚介類に対する酸化防止効果を達成しているこ
とが理解できる。一般に肉質部の変色はミオグロビン即
ちヘモグロビン類似のヘム蛋白と酸素とが結合してメト
ミオグロビンが形成されることに基く現象であることが
知られている。前記の変色がみられなかったという事実
並びに酸素と杼めて結合し易いミオグロビンが酸化され
て℃・ないということから本発明の処理にお℃・ては殆
ど酸化が生じていなし・ものと結論ずけることができる
。The fact that no discoloration was observed as observed in the results regarding the tuna strips indicates that the method of the present invention achieves an antioxidant effect on fresh meat and seafood. It is generally known that discoloration of fleshy parts is a phenomenon based on the formation of metmyoglobin through the combination of myoglobin, a heme protein similar to hemoglobin, and oxygen. Based on the fact that the above-mentioned discoloration was not observed and the fact that myoglobin, which easily binds to oxygen, was not oxidized, it was concluded that almost no oxidation occurred at °C during the treatment of the present invention. can be carried out.

以上述べたような効果の他に、ドリッピングがわずかで
ある、軟化が防止される、輝度が維持される、焙焼時の
炭素吸着が少ないなどの効果も確認された。In addition to the effects described above, effects such as slight dripping, prevention of softening, maintenance of brightness, and less carbon adsorption during roasting were also confirmed.

尚、変敗が抑制されたという事実から、蛋白質並びに脂
肪の加水分解、酸化等がある程度抑制されているものと
推定できる。Furthermore, from the fact that deterioration was suppressed, it can be assumed that hydrolysis, oxidation, etc. of proteins and fats were suppressed to some extent.

これら本発明の優れた効果は、与えられた過剰の負電荷
と、被貯蔵品内部に生ずる電位傾度により、誘雷、体と
しての被貯蔵品内部の極性分子がある程度配向され、そ
の自由度が制限されることによるものと推定されるが、
理論的背景は末だ明らかでない。These excellent effects of the present invention are that due to the excessive negative charge given and the potential gradient generated inside the stored item, the polar molecules inside the stored item as a lightning bolt and body are oriented to a certain extent, and their degree of freedom is reduced. It is presumed that this is due to restrictions, but
The theoretical background is not clear at all.

前言己の如き、本発明の方法によって達成される諸効果
を一層明らかなものとするために、官能テストを行った
。その結果を以下の表に示す。本テストで使用した試料
はすべて冷凍品の解凍物であり夫々以下のように解凍処
理した。As mentioned above, a sensory test was conducted to further clarify the effects achieved by the method of the present invention. The results are shown in the table below. All the samples used in this test were thawed frozen products, and each sample was thawed as follows.

マグロ：バチマグロの四ツ割物を一乙℃に解凍し、更に
ザク取りし、トレー包装、発 色させた。貯蔵は０℃で３昼夜（以下 同じ）。Tuna: Cutting drumstick tuna into quarters was thawed to 1otsu°C, further degrained, packaged in trays, and allowed to develop color. Store at 0℃ for 3 days and nights (the same applies below).

サ　パ：マサパを−３，５℃に解凍してフイレーにし、
７％撒塩し、トレー包装し、 −一、５℃にて７５時間塩漬。Sapa: Thaw masapa to -3.5℃ and make fillet.
Sprinkle with 7% salt, package in trays, and pickle at -1.5°C for 75 hours.

サ　ケ二牛ザケ（ベニ）をフイレーにしｇＯｇに切身取
りをし、トレー包装した。Salmon Two beef salmon (salmon) were filleted into gOg and packaged in trays.

ア　ノ：生アジ。丸でトレー包装。A: Raw horse mackerel. Tray packaging in a circle.

牛モ〜肉：アメリカ産冷凍カット肉。−／、３℃に解凍
し、ステーキ切、トレー包装。Beef meat: Frozen cut meat from America. -/, Thaw at 3℃, cut into steaks, and package in trays.

ブタロース：アメリカ産冷凍カット肉。−八３０Ｇに解
凍、ステーキ切、トレー包装。Pork loin: American frozen cut meat. - Thaw to 830G, cut steak, and wrap in tray.

トリモル肉：フレッシュカット肉。トレー包装。Trimol meat: Fresh cut meat. Tray packaging.

（１）・・・腐敗臭を７００とし本来の臭を０とした相
対評価。(1) Relative evaluation with putrid odor as 700 and original odor as 0.

（２）・・・・本来の色彩を７００として、退色、変色
の稈度を表した相対値。(2) Relative value representing the culm degree of fading and discoloration, with the original color being 700.

（３）・・・・・本来の輝度を７００とした相対値。(3) Relative value with the original brightness being 700.

（４）・・・・・・本来の硬度を７００とした相対値。(4) Relative value with the original hardness being 700.

（５）・・・　ドリップ量を試料基準で表した％。(5)...% of drip amount expressed on sample basis.

（６）・・本来の味を７００とした相対値。(6) Relative value with the original taste as 700.

（７）・・・・焼、き上げの肉質の色で、鮮度の良いも
のは白っぽし・。特に魚類の場合。(7)...The color of the meat when it is grilled or fried, and if it is fresh, it will be whitish. Especially when it comes to fish.

【図面の簡単な説明】[Brief explanation of the drawing]

第１図は本発明の一態様を模式的に示した図であり、 第２図は本発明の他の態様を模式的に示した図である。 ■、１′・・・・・被貯蔵品 ２．２′・・・・・電１極 ３．３′・・・・導線 ４　　・・・・・・金属板 ５　　・・・・・・絶縁体 ６．６′・・・・・絶縁被覆 ７　　・・・・・・フック １、事件の表示 昭和５７年　特　許　願　第１２０７６３号３、補正を
する者 事件との関係　　出廓人 ４、代理人 ６、補正の対象　　　　明細書の発明の詳細な説明の欄
７、補ＩＥの内容 １、　明細書第４頁第１９行の−５０℃”をｒ　−５，
０℃」と訂正する。FIG. 1 is a diagram schematically showing one embodiment of the present invention, and FIG. 2 is a diagram schematically showing another embodiment of the present invention. ■, 1'...Stored item 2.2'...Electrode 1 electrode 3.3'...Conducting wire 4...Metal plate 5...Insulation Body 6.6'...Insulating coating 7...Hook 1, Indication of the case 1982 Patent Application No. 120763 3, Person making the amendment Relationship with the case Source 4, Agent Person 6, subject of amendment Column 7 of detailed explanation of the invention in the specification, contents 1 of Supplementary IE, "-50°C" on page 4, line 19 of the specification, r -5,
0°C,” he corrected.

Claims (1)

【特許請求の範囲】[Claims] 生鮮食肉、魚介類並びにこれらの解凍品および加工品類
を低温度下に維持し、かつ前記食品類を仙の帯電状態に
維持することを特徴とする、前記食品類の鮮度保持法。A method for preserving the freshness of foods, characterized by maintaining fresh meat, seafood, thawed products and processed products thereof at low temperatures, and maintaining the foods in a highly charged state.