KR20130083331A - Immersion coolant containing natural material - Google Patents
Immersion coolant containing natural material Download PDFInfo
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- KR20130083331A KR20130083331A KR1020120004055A KR20120004055A KR20130083331A KR 20130083331 A KR20130083331 A KR 20130083331A KR 1020120004055 A KR1020120004055 A KR 1020120004055A KR 20120004055 A KR20120004055 A KR 20120004055A KR 20130083331 A KR20130083331 A KR 20130083331A
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- refrigerant liquid
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- 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
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
- C09K5/08—Materials not undergoing a change of physical state when used
- C09K5/10—Liquid materials
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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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
-
- 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
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
-
- 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Physics & Mathematics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Combustion & Propulsion (AREA)
- Thermal Sciences (AREA)
- Materials Engineering (AREA)
- Organic Chemistry (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The present invention relates to an immersion refrigerant liquid used in the process of rapid freezing in order to preserve the taste, freshness of agricultural, water, livestock products for a long time, according to the present invention 15 to 18% by weight of salt (Nacl), fermentation alcohol (Ethyl Alcohol) There is provided an immersion refrigerant liquid containing 25 to 35% by weight, 0.2 to 0.4% by weight of a fusing agent and 46.8 to 59.6% by weight of purified water. In the case of using the refrigerant liquid according to the present invention, since fast freezing is possible to prevent breakage of the cell membrane, there is an advantage that freshness and taste of foods can be maintained for a long time when thawing.
Description
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a brine immersion refrigerant liquid, and more particularly, to an immersion refrigerant liquid used during a rapid freezing process for long-term preservation while maintaining the taste and freshness of agricultural, water and livestock products.
Various methods have been developed and used as food storage methods. As an example, various freezing storage methods have been used. As a refrigerating method, an air-cooled freezing method in which a content is put into a freezing chamber using a refrigerant such as Freon gas and the temperature of the freezing chamber is lowered and frozen for a certain period of time, and an immersion freezing method in which a refrigerant is deposited by cooling in a cooled refrigerant liquid is known. Maintaining the freshness of the frozen product is how fast it is frozen at low temperatures. However, in the case of the air-cooled freezing method is gradually frozen in the freezer, the moisture in the product until the freezing point results in the expansion of the tissue, which causes a drop in texture during thawing. In addition, in the air-cooled refrigeration method, various electrical devices such as a compressor for compressing a refrigerant, a condenser for condensation, and an evaporator must be operated. However, a large amount of power is consumed for the operation of the refrigerant.
The immersion freezing method, that is, immersion freezing, is a method of rapidly freezing food by immersing it in a cooled antifreeze, that is, a refrigerant liquid. Generally, brine is called brine, but in the refrigeration field, a liquid cooling medium that cools other substances without causing a change in state in a broad sense is sometimes referred to as brine or a secondary coolant. Since the contents are directly immersed in the immersion liquid and rapidly frozen, the refrigerant liquid used should not be frozen even at low temperatures and should be edible. Initially, a method of cooling saturated saline as a refrigerant liquid to about -16 ° C. and immersing aquatic products in it to freeze it was devised. However, since salt may penetrate the aquatic product and foamed when the saline is contaminated, it is not widely used. I couldn't. As a result, a method of rapidly packing a package by tightly packing a waterproof plastic film and immersing it in a refrigerant liquid has been used. However, when the contents are immersed in the refrigerant liquid after packaging, there is a problem that the refrigerant liquid is difficult to penetrate directly into the contents, so that uniform rapid freezing is difficult to utilize the advantages of the immersion freezing method.
Therefore, the present inventors have made a long-term storage method capable of maintaining the texture, taste, freshness of the contents through rapid freezing because it is composed of natural substances that are harmless to the human body and can be directly immersed and frozen at low temperatures. Was completed.
Accordingly, an object of the present invention is to provide an immersion refrigerant liquid which can maintain the taste, freshness and texture of the contents for a long time.
In order to achieve the above object, according to the present invention, salt (Nacl) 15 to 18% by weight, fermented alcohol (Ethyl Alcohol) 25 to 35% by weight, containing 0.2 to 0.4% by weight and 46.8 to 59.6% by weight purified water Immersion refrigerant liquid is provided. The fusion agent is composed of anti-freezing protein, amino sugar, amylase, trypsin, chitin, shell powder and willow extract adsorbent. Preferably, the fusion agent is a mixture of anti-freezing protein, amino sugar, amylase, trypsin, chitin, shell powder and willow extract adsorbent in a weight ratio of 3: 3: 2: 2: 9: 8: 3.
In the case of using the refrigerant liquid according to the present invention, it is possible to immerse the contents of the frozen solid directly in the refrigerant liquid, so that rapid and uniform cooling is possible, and thus long-term preservation is possible without degrading the taste, aroma and texture of the contents. .
1 is a photograph showing that the cell membrane of the sample after freezing unruptured state.
2 is a graph showing the relationship between the center temperature of the sample and the elapsed time in immersion cooling and air-cooled cooling using a refrigerant liquid according to an embodiment of the present invention.
The present invention is characterized by providing a refrigerant liquid capable of rapid and uniform cooling since it is safe and can be directly immersed by containing a substance derived from nature.
In case of freezing by rapid cooling for long term storage of the food, it is important to freeze the frozen body quickly. When freezing the frozen body, the shorter the time passing through the zone of maximum ice crystal formation, the more ice crystals are formed and distributed evenly. It is known that the longer the ice crystals are, the larger the number of ice crystals will be and the nonuniform distribution. In other words, it is important to allow the center temperature of the driven body to reach an appropriate temperature within a short time, and it is known that the center temperature of the driven body reaches about -18 ° C within 12 minutes.
Fisheries and meat foods consist of numerous cells, and the liquid in the cells contains salts. In general, the concentration of the liquid present between the cells is lower than the concentration of the cell fluid present in the cells. When food is frozen by air-cooled freezing, ice crystals are first produced between cells. When the temperature reaches the freezing point of the intracellular solution, ice crystals are formed in the cell. This results in breakage of the cell membrane due to tension due to the imbalance of intracellular and external pressure. As a result, the cytoplasm, nutrients, soluble proteins, and salts, is lost during thawing, resulting in poor nutrition, taste, and texture of food.
The present invention is to solve such a problem, when immersion freezing food using the refrigerant liquid according to the present invention, since the breakage of the cell membrane due to the non-uniform formation of the ice crystals by rapid freezing is prevented, Freshness has the advantage that the taste can be maintained for a long time.
According to one embodiment of the present invention, an immersion refrigerant liquid comprising 15-18 wt% of salt (Nacl), 25-35 wt% of Ethyl Alcohol, 0.2-0.4 wt% of a fusion agent, and 46.8-59.6 wt% of purified water. This is provided. The fusing agent functions to maintain freshness and unique taste and aroma before freezing even after thawing after long-term freezing storage. Specifically, it absorbs and removes harmful substances, inhibits the growth and growth of microorganisms, prevents discoloration, and also prevents cold damage when the external temperature of the driven body rapidly decreases. The fusion agent is composed of anti-freezing protein, amino sugar, amylase, trypsin, chitin, shell powder and willow extract adsorbent. Preferably, the fusion agent is a mixture of anti-freezing protein, amino sugar, amylase, trypsin, chitin, shell powder and willow extract adsorbent in a weight ratio of 3: 3: 2: 2: 9: 8: 3.
In the refrigerant liquid, salt (Nacl) is involved in anti-oxidation, browning, anti-corruption, and high-pressure osmotic action, and the fermentation spirit is involved in maintaining the prototype of food, preventing oxidation, sterilization, antiseptic, and detoxification. The anti-freeze proteins (抗 凍結 蛋白質, Antifreeze proteins) is a protein that increases the resistance to freezing, which is present in the plants inhabiting polar insects, fish, amphibians, reptiles or cold. These anti-freeze proteins serve to protect body tissues from tissue damage caused by ice crystal formation at low temperatures. The anti-freezing protein used in the present invention is not limited as long as it functions as described above, and preferably fish or plant-derived anti-freezing protein can be used. The amino sugar is involved in the dissolution activity of food. In addition, amylase and trypsin have starch and proteolytic effects, respectively. Chitin promotes dissolution, neutralization, and desorption of waste products, and shell powder desorption of odors and foreign substances. In the present invention, various types of shell powder may be used, and oyster shell powder may be preferably used.
In addition, the willow extract adsorption activator functions to produce microorganisms and microbial growth. According to one embodiment of the present invention, the willow extract adsorption activator can be used to extract willow leaves and stems with water. Specifically, the willow leaves and stems are mixed and then extracted by adding 5-10 times the volume of water to remove chlorophyll, and when the water is cleared, the sediment is collected and dried to produce fine powder. By adding the above-mentioned fusing agent to the refrigerant liquid, it is possible to preserve the cell membranes during thawing of the food, thereby preserving the freshness and taste of the food.
According to another embodiment of the present invention, the refrigerant liquid may include a natural corrosion inhibitor instead of salt. As an example of natural preservatives, wool oil containing lanolin may be used. Lanolin contained in sheep's wool extracted from sheep's hair has the property of repelling moisture and implanting on metal or object and is harmless to human body as a natural substance. Fleece is melted at 40 ° C, soluble in alcohol and diluted in water, but the original properties and properties remain unchanged after about two years. According to a preferred embodiment of the present invention, the natural corrosion inhibitor may be included in a ratio of 0.01 to 0.05% by weight, more preferably 0.03% by weight. According to one embodiment of the present invention, a refrigerant liquid containing 0.03% by weight of a natural corrosion inhibitor in addition to a refrigerant liquid prepared from 60.6 to 74.8% by weight of purified water, 25 to 39% by weight of fermented alcohol and 0.2 to 0.4% by weight of a fuser. This is provided.
When the refrigerant liquid according to the present invention was cooled to -30 ° C. to -35 ° C. to immerse the frozen body, 31-40 animals / 500 g of shrimp reached a central temperature of -18 ° C. within 6 minutes. As a result, the cell membrane was confirmed to be in an unruptured state (FIG. 1), and it was confirmed that long-term refrigeration was possible since the freshness was maintained even after thawing. In addition, as a result of testing with various fish and meat foods, cell membrane preservation was found to be perfect after freezing. After thawing by freezing at -18 ℃ for 7 days and thawing slowly under temperature control, soluble proteins or cells were thawed. There was no leakage of protozoa and the water was clear and clean after thawing.
[Example]
Hereinafter, the present invention will be described in detail by way of the following examples and test examples, but the present invention is not limited to these examples.
Example One: Of refrigerant liquid Produce
15% by weight of sodium chloride and 30% by weight of ethyl alcohol are mixed with 54.7% by weight of purified water, and 0.03% by weight of antifreeze protein, 0.03% by weight of glucosamine, amino sugar, 0.02% by weight of amylase, 0.02% by weight of chitin A refrigerant liquid was prepared by adding 0.09% by weight, 0.08% by weight of oyster shell powder and 0.03% by weight of a willow extract adsorbent. The amino sugar, amylase, trypsin, and chitin were purchased in powder form from the 21st Century Scientific Company. Used. The anti-freeze protein was prepared and used by the following method. After crushing King Crab, a Korean crustacean inhabited, add 10 times the volume of purified water and heat it to 50 ℃ ~ 60 ℃ to decompose fat or water-soluble components, and then remove lipid odors using a solvent to prevent protein denaturation. To a clear aqueous solution. After keeping the temperature at 0 ℃ for a certain time, the sludge made from the shake-type thick ice form is filtered out, and the general nutrients and impurities are removed by freezing with water, and it contains anti-freezing protein which does not change even at below zero temperature (℃). After extracting only the aqueous solution and heating to 40 ℃ ~ 45 ℃ was evaporated water was naturally used to prepare an anti-freezing protein dissolved in water in the form of powder.
The willow extract adsorption activator is extracted by adding 10 times the volume of water after mixing willow leaves and stems to remove chlorophyll, and when the water is cleared to collect the deposited sediment and dried to produce a fine powder It was.
Comparative example One: Of refrigerant liquid Produce
A refrigerant liquid was prepared by mixing 15% by weight of sodium chloride and 30% by weight of fermented alcohol (Ethyl Alcohol) in 55% by weight of purified water.
Test Example 1: freezing effect test by cooling method
The test for the freezing effect by the immersion freezing method and the air-cooled freezing method using the refrigerant liquid of Example 1 was carried out. The refrigerant liquid of Example 1 was cooled to a primary refrigerant in a freezer, set to -35 ° C, and the sample was immersed therein to measure the change in center temperature and the elapsed time. In addition, the change in the central temperature of the sample and the elapsed time were measured in the refrigerator controlled by the air temperature of -35 ℃. Tuna meat of 3 cm * 10 cm * 6 cm was used as a sample. The results are shown in Fig.
As can be seen in Figure 2 it can be seen that when the immersion refrigeration using the refrigerant liquid according to the present invention changes the center temperature significantly faster than the air-cooled freezer.
Test Example 2: freshness sensory test during thawing
The rapid freezing effect test using the coolant liquid of the said Example and the comparative example was done. Tuna meat of 3 cm * 10 cm * 6 cm was used as a sample. The refrigerant liquids of Example 1 and Comparative Example 1 were cooled and set to −35 ° C., and the samples were immersed therein and rapidly frozen. Frozen samples were stored for 7 days in a freezer at -18 ℃ and thawed by slowly adjusting the temperature. After thawing, sensory evaluation was conducted to evaluate the freshness of food. Forty panelists were evaluated for changes in color, elasticity, and overall freshness before and after freezing.
The results are shown in Table 1 below.
1: very bad, 2: bad, 3: medium, 4: good, 5: very good
As confirmed in Table 1, the freshness was maintained when thawing after rapid freezing using the refrigerant liquid according to the present invention.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120004055A KR20130083331A (en) | 2012-01-12 | 2012-01-12 | Immersion coolant containing natural material |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120004055A KR20130083331A (en) | 2012-01-12 | 2012-01-12 | Immersion coolant containing natural material |
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| KR20130083331A true KR20130083331A (en) | 2013-07-22 |
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| KR1020120004055A KR20130083331A (en) | 2012-01-12 | 2012-01-12 | Immersion coolant containing natural material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150140005A (en) * | 2014-06-05 | 2015-12-15 | 구본옥 | instant immersion freezing liquid and manucturing method thereof |
| KR102392101B1 (en) * | 2021-12-10 | 2022-04-27 | 박옥우 | seafood rapid freezing apparatus of submerged type using ethanol and seafood rapid freezing method |
-
2012
- 2012-01-12 KR KR1020120004055A patent/KR20130083331A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150140005A (en) * | 2014-06-05 | 2015-12-15 | 구본옥 | instant immersion freezing liquid and manucturing method thereof |
| KR102392101B1 (en) * | 2021-12-10 | 2022-04-27 | 박옥우 | seafood rapid freezing apparatus of submerged type using ethanol and seafood rapid freezing method |
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