JP2947308B2 - antifreeze - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antifreeze liquid which can be used not only in the field of frozen foods but also in various industrial fields such as ice making equipment and various kinds of cooling equipment.

[0002]

2. Description of the Related Art Conventionally, as the above-mentioned antifreeze, for example, the one disclosed in Japanese Patent Application Laid-Open No. 62-107779 is known. This antifreeze contains ethyl alcohol and distilled water as main components, silicone emulsifier, polypurine glycol, sodium malate, fatty acid ester, glycine,
It is characterized by mixing phytic acid and the like.

[0003] The antifreeze is obtained by removing the antifreeze by -30.
This is an effect that the package can be immediately frozen by immersing a package of agricultural or marine product or processed food in the state of being cooled to below ℃.

[0004]

However, since the above-mentioned conventional antifreeze contains ethyl alcohol which is a volatile substance as a main component, it constantly evaporates during use.
The antifreeze must be replenished frequently, resulting in a problem that wastes labor and cost. That is, even when ethyl alcohol is used at a concentration of 20 to 75% by weight, the evaporating power is not weakened, and it is impossible to stably maintain a constant concentration required for cooling and freezing.

In addition, when used for freezing foods, the most effective food to be frozen cannot be directly immersed in the liquid due to the strong alcohol odor, which necessitates an indirect freezing method through a packaging material or a container. As a result, the cooling efficiency is reduced, and the reduction in food freshness and the increase in cost due to the increase in cooling and freezing time are inevitable. Furthermore, polypurine, (propylene) glycol, fatty acid ester,
Glycine and the like did not function sufficiently as additives.

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and includes cyclodextrin and cyclodextrin as clathrate compounds in an antifreeze containing ethyl alcohol having excellent cooling efficiency as a main component. Thus, an object of the present invention is to provide an antifreeze liquid capable of preventing evaporation of ethyl alcohol, evaporation of alcohol, and generation of alcohol odor.

[0007]

The antifreeze of the present invention is characterized by containing ethyl alcohol, amino acids and cyclodextrin as main components. In the present invention, preferably, a silicone emulsifier is used in addition to the main component.

In the above-mentioned components, ethyl alcohol includes:
It is preferable to use a food additive having an alcohol concentration of about 75% (trade name "Cake All" manufactured by Shinwa Alcohol Sangyo Co., Ltd.). Examples of the amino acid include glycine, alanine, lysine, leucine, valine, phenylalanine, isoleucine, proline, glutamic acid, arginine, serine, aspartic acid, threonine, tyrosine, histidine, methionine or cystine, or a mixture thereof. For example, Changeup 3000 (trade name, manufactured by Nippon Kako Co., Ltd.), which is a natural amino acid mixture, may be mentioned.

As the cyclodextrin, a cyclodextrin, which is a usual clathrate compound, is added with maltose by the action of an enzyme to form at least 50% by weight of a branched cyclodextrin, for example, isoelite (trade name, salt water). (Manufactured by Minato Refining Co., Ltd.) is preferably used. Cyclodextrin (hereinafter referred to as "CD"), which incorporates various components into a cyclic structure of glucose molecules and exerts excellent functions, is used not only in food production but also in a wide range of fields. There was a practical disadvantage that the solubility in the solvent was low.

[0010] However, this branched CD (isoelite) is mainly composed of maltosyl CD in which maltose branches are attached to CD in which 6 to 8 glucoses are cyclically connected, and the maltose branches improve water solubility. In addition, the cyclic structure of the branched CD takes in lipophilic substances (inclusion function) and exerts functions such as fragrance retention, protection of deodorant components and unstable substances, and stabilization, like ordinary CDs. .

In particular, the branched CD (isoelite)
Is useful for the present invention in that it exerts a function of stabilizing ethyl alcohol, which is an active substance, and preventing its evaporation. The silicone emulsifier is an oil-in-water emulsion (emulsion-type defoamed silicone) obtained by emulsifying a silicone oil compound, and is used as a defoamer.

The above antifreeze component used in the present invention is used as a raw material for producing foods, and it goes without saying that it is completely harmless to the human body. In the present invention, it is not necessary to actively add water as distilled water or the like, but this does not exclude the use of water contained in raw material products and the like.
In the present invention, the use ratio of each component is 100% in total.
It is preferably 40 to 70 parts by weight of ethyl alcohol, 10 to 60 parts by weight of amino acid, 30 to 30 parts by weight of CD3, 0.01 to 0.015 parts by weight of a silicone emulsifier, and 100 parts by weight when water is contained. Is preferably 20 parts by weight or less.

The antifreeze according to the present invention is prepared by mixing ethyl alcohol, amino acids, CD, and, if necessary, a silicone emulsifier in required amounts, preferably at -40 ° C.
It can be frozen instantly by placing it in a frozen tank in a cooled state and immersing agricultural and marine products and processed foods in the antifreeze. Also, by changing the mixing ratio of the above components, its use as a cold storage liquid can be expected. That is, the antifreeze according to the present invention, once cooled to a low temperature, has a very low temperature rise rate, and has little degradation of the antifreeze at low temperature due to evaporation and decomposition at a low temperature.
A minimum temperature of up to 70 ° C can be reached.

The application range of the present invention utilizing these features is wide, and can be applied not only to foods but also to various industrial fields. For example, it can be sufficiently used as a refrigerant for ice making equipment, cold storage air conditioning equipment, cooling liquid for beverages, or cool packs for head coolers.

[0015]

The present invention will be described in more detail with reference to the following examples and test examples, but the scope of the present invention is not limited to these examples.

[0016]

Example 1 (1) The antifreeze of the present invention was prepared by mixing the following components. Ingredient Amount (parts by weight) 75% ethyl alcohol 55 Change-up 39.5 (Natural amino acid deodorant manufactured by Nippon Kako Co., Ltd.) Isoelite 5.485 (Branched CD manufactured by Shiozu Port Refining Co., Ltd.) Silicone emulsifier 0.015 (2) 160 g of raw sea urchin in a plate, about 800 g of abalone, and 600 g of flatfish, salmon and sea bream fillets are wrapped in a polyvinyl chloride bag using a home vacuum pack, and the bag is kept at -40 ° C. It was immersed in the cooled antifreeze of (1) for 20 minutes to freeze.

The frozen product was placed in a styrofoam case containing dry ice and transported from Tokyo to Fukuoka or Osaka by a luggage truck. As a result of thawing and tasting the transferred product, it was reported that the product was of a high quality that could not be obtained by the conventional freezing method. In particular, raw sea urchin, flounder, and abalone have not been frozen so far, because the freezing method causes remarkable deterioration in quality due to freezing and loses commercial value, but raw sea urchin has not lost its shape even after thawing, and flounder, abalone Both had a crunch that was almost fresh. It was confirmed that the abalone did not lose its scent after thawing. Neither is possible with the normal freezing method.

Test Example 1 A conventional antifreeze solution (Japanese Patent Application Laid-Open No. 62-107779, filed by the same assignee of the present invention) was used for a solution containing a substantially ethyl alcohol at 55 °
In the case of mixing the above, the apparent concentration measured with an alcohol concentration meter is 25 degrees at the lowest case,
Alcohol smell was high.

An antifreeze according to the present invention (manufactured by Nippon Kako Co., Ltd.,
When an antifreeze solution containing 3000 as a main component was mixed, the apparent concentration measured by an alcohol concentration meter was 0 °, and there was almost no alcohol odor.

[0020]

The antifreeze of the present invention is extremely effective as a refrigerant for instantaneous rapid refrigerating equipment by the immersion method and other refrigerating air conditioners, as well as waste of the entire antifreeze due to the evaporation of ethyl alcohol as the active substance. In addition to avoiding unnecessary consumption, it is also possible to save unnecessary labor such as replenishment of the antifreeze, and to suppress the alcohol odor, thereby minimizing the influence on the taste and the like of the frozen food.

Claims (4)

(57) [Claims] 1. An antifreeze containing ethyl alcohol, an amino acid and cyclodextrin as main components. 2. The antifreeze according to claim 1, which contains a silicone emulsifier. 3. A total amount of 100 parts by weight, 20 to 80 parts by weight of ethyl alcohol, 1 to 80 parts by weight of amino acid, 1 to 60 parts by weight of cyclodextrin, and 0.01 to 100 parts by weight of silicone emulsifier.
3. The antifreeze according to claim 2, comprising 0.015 parts by weight. 4. The antifreeze according to claim 3, wherein at least 50% by weight of the cyclodextrin is a branched cyclodextrin.