JPH11215974A - Cleaning, sterilization and freshness preservation for food material and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To clean and to sterilize a food material efficiently while retaining and recovering the freshness of the food material. SOLUTION: Water in a water tank 10 is filtered through a filtering means 52/taken in a cooling tank 50 while providing sterilizing actions by an electrolyzing means 20 attached to the water tank 10 in which a food material is immobilized. The water is cooled by a cooling means 40 and the water thus filtered and cooled is sprayed on the interior of the water tank 10 by a water flow- forming means 30 to cool, sterilize and clean the food material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the cleaning, sterilization and freshness of foodstuffs in which washing using a water flow, sterilization by a sterilization effect brought about by electrolysis of water, and freshness maintenance or recovery by cold water are performed in parallel. The present invention relates to a holding method and an apparatus.

[0002]

2. Description of the Related Art Vegetables, fruits, fresh seafood, meat, and the like have various foreign substances attached to a restaurant, supermarket, or the like that handles these ingredients. In supermarkets and the like, these foods are washed before displaying products. This washing operation requires a great deal of labor when handling a large amount of foodstuffs, and therefore requires mechanization.For example, a method of directly spraying shower-like water onto the foodstuffs to wash the foodstuffs, or washing the foodstuffs in a drum shape is required. In the basket,
A method of cleaning the wafer by rotating it in water has been proposed.

[0003] Such washing of foodstuffs contributes to maintaining the freshness of the foodstuffs because it can remove dirt attached to the foodstuffs, in particular, many bloods and nulls adhering to raw seafood and meat. Furthermore, with the main purpose of maintaining and restoring freshness,
For example, for fresh seafood and the like, work is performed to cover themselves with salt, and for fresh vegetables and the like, work is performed to immerse them in cold water. Such a work for maintaining freshness also requires a great deal of effort when dealing with a large amount of foodstuffs.
Since a worker's manual operation causes variations depending on the worker, in recent years, a cold salt water treatment apparatus that immerses a food material in a water tank filled with cold salt water to maintain or restore freshness has been proposed.

[0004]

However, according to such a cold-salt water treatment apparatus, foods put in may be contaminated by bacteria adhering to a tank for performing the cold-salt water treatment, and furthermore, the cold-salt water may be contaminated. Since various kinds of foods are put into the tank for performing the treatment, there is a disadvantage that the foods contaminated with bacteria contaminate the non-contaminated foods.

On the other hand, recently, from the viewpoint of food poisoning prevention,
Studies are also underway to eliminate the obstacles caused by bacteria attached to food, such as a method of immersing the food in dilute water in which chlorine, sodium hypochlorite, chlorine dioxide, or the like is dissolved, and a method of immersing the food in a pH 3 solution obtained by electrolysis. A method of immersing in less than or equal to acidic water has been proposed.

According to these methods, it is possible to eradicate bacteria and the like adhering to food, but in the former method,
Residual chlorine may adversely affect the human body. In the latter method, particularly, green and yellow vegetables are deteriorated and discolored, and there is a problem of corrosion of water tanks and water distribution pipes by strong acid water.

Further, if such a sterilization treatment is performed after the above-mentioned cold salt water treatment, bacteria that can adhere to the cold salt water treatment can be eliminated, but the effect of maintaining and restoring the freshness of the foodstuff by the cold salt water treatment can be achieved. In addition to halving the time required for the series of operations, the food material is damaged and freshness is reduced.

[0008] The above-described food cleaning method also includes
Depending on the shape of the food, it is not possible to wash all corners with the method of spraying water in the form of a shower, and the washing method in which a drum-shaped basket is rotated in water may cause damage or deterioration due to collision between the foods. However, there is a problem that it may be a factor that causes a decrease in freshness of the image.

[0009] The present invention has been made in view of the above problems, while maintaining and recovering the freshness of foodstuffs,
It is an object of the present invention to provide a method and an apparatus capable of efficiently obtaining a high cleaning effect and a sterilizing effect.

[0010]

Means for Solving the Problems In order to solve the above-mentioned problems, a method for cleaning, sterilizing and maintaining freshness of a food according to the present invention comprises immersing the food in water and forming a water flow in the water in which the food is immersed. The food is washed, sterilized, and cooled by electrolysis of the water and cooling of the water. According to this method, the food immersed in the water is sterilized by the bactericidal action brought about by the electrolysis of the water while being washed by the water stream formed in the water in which the food is immersed, and the water is immersed in the water. Since the food is cooled by cooling, cleaning, sterilization, freshness maintenance and recovery of the food material are efficiently performed in parallel.

[0011] In addition, in order to remove foreign substances that are removed from food and stay in water, the above-mentioned method desirably performs the filtration of water in parallel.

Further, since the efficiency of the electrolysis can be increased, and the effect of maintaining and restoring freshness can be further improved depending on the food material, it is desirable to use saline as the water in which the food material is immersed.

In addition, the present invention relates to cleaning, sterilizing,
The freshness holding device is a device preferably adopted when performing the method of washing, sterilizing and freshness of the food material, a water tank in which the food material is immersed, a water flow forming means for forming a water flow in the water tank, It comprises an electrolyzing means for electrolyzing water in the water tank and a cooling means for cooling the water in the water tank.

[0014] In this apparatus, it is desirable to provide a filtering means for filtering water in the water tank in order to remove foreign substances removed from the food material and staying in the water tank.

It is desirable to provide a circulation path for circulating water by taking in water from the water tank and returning the water to the water tank. If such a circulation path is provided, an electrolysis means, a cooling means, or a filtration means can be provided in the circulation path, whereby electrolysis, cooling, or filtration of water in the water tank can be performed.

Further, if a water flow is formed in the water tank by circulating water through the circulation path, and the water flow forming means is configured as a part of the circulation path, the apparatus can be simplified. When the water flow forming means is configured in the circulation path as described above, in order to obtain a higher cleaning effect, the water flow is formed by injecting water returned from the circulation path into the water tank into the water tank. It is desirable to do. Further, if a plurality of water jets for jetting water in a plurality of directions different from each other are provided so that the food in the water tank receives water flows from a plurality of directions, a higher cleaning effect can be obtained.

In addition, if a food basket is provided with a removable car in the water tank, the food can be stored in the basket and put in and out of the water tank. It is desirable because the take-out operation and further the drainage at the time of the take-out operation become easy.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, the method of washing, sterilizing and maintaining freshness according to the present invention comprises the steps of immersing foodstuffs in water, forming a water flow in the water in which the foodstuffs are immersed, and electrolyzing the water. By cooling the water, the food is washed, sterilized, and cooled. Further, it is desirable to perform filtration of water in which the food is immersed in parallel with washing, sterilization and cooling of the food, and for some foods, it is desirable to use saline as water in which the food is immersed. .

In the following, the quality of the water in which the food is immersed in this method, the food in which the method is preferably used, the means for forming a water flow in the water in which the food is immersed, the means for electrolyzing the water, and the cooling of the water The means for filtering and the means for filtering water will be described in order while exemplifying specific means.

The water quality of the water into which the food is immersed is not particularly limited, such as tap water and well water, as long as it has a certain degree of cleanliness. It is desirable to use water containing a mineral component such as Ca or Mg in order to enhance the bactericidal effect associated with the production of metal ions as well as increase the metal ion. In addition, if a salt solution prepared by adding a small amount of salt to washing water and dissolving it is used, as described later, depending on the type of food, it contributes to maintaining and restoring the freshness of the food, and further increases the conductivity of water, This is desirable because the electrolytic efficiency can be improved.

The types of foods to which the method of washing, sterilizing and maintaining freshness are preferably used are not particularly limited as long as the foods require cleaning and sterilization. In order to more effectively exert the technical features of the present invention that can maintain and restore the freshness of the food material by performing, for example, vegetables and fruits, seafood and seaweed, fresh foods such as meat Are more preferably used.

In particular, fresh seafood and meat are bloody, null,
This method of washing, sterilizing, and maintaining freshness is effective because meat juices and the like are often attached, and the freshness is easily reduced by bacteria using these as nutrients. Furthermore, in the case of fresh seafood and meat, if saline is used as the water in which the food is immersed, the action of protein-degrading enzymes is significantly reduced by cold salt water cooled by cooling means, and autolysis,
The rate of quality deterioration such as aging can be reduced, and the dripping of meat juice and the like can be suppressed by the osmotic action of cold salt water, and the rate of change such as discoloration can be suppressed without losing the flavor of the foodstuff.

The water flow forming means is not particularly limited as long as it forms a water flow in the water in which the food is immersed and exerts a cleaning action of the food, but as a preferred embodiment, the food is placed in a water tank. And a means for forming a water flow by injecting water into the water tank, and a means for forming a water flow by an impeller provided in the water tank. In these means, since it is desired to expose every corner of the food to the water flow and obtain a high cleaning effect, a means for injecting water may be provided with a plurality of water jets or water may be supplied in a plurality of directions. It is desirable that the food be exposed to an unsteady water flow by a method of spraying water or a method of spraying water intermittently. In addition, as long as it is means for forming a water flow by the impeller, it is desirable to employ means for rotating the impeller in both forward and reverse directions at an appropriate cycle, and for periodically changing the rotation speed.

It is desirable to arbitrarily adjust the strength of the water flow, the change in the direction of the flow, and the like according to the type of food material and the state of contamination, or according to the time from the start of cleaning.

The water flow forming means not only cleans the food by forming the water flow and exposing the food to the water flow, but also provides a sterilizing component or the like produced in the water by the water electrolysis means described later. In addition, the water cooled by the cooling means is brought into contact with foods, and also has an effect of enhancing a sterilizing effect and a cooling effect.

The electrolyzing means electrolyzes water in which foodstuffs are immersed by flowing a direct current between an anode and a cathode immersed in water, and sterilizes water obtained by the electrolysis. It sterilizes and sterilizes foods. It is considered that this germicidal action is exerted by radicals generated by electrolysis, hypochlorous acid (sodium hypochlorite when using saline or the like as washing water), metal ions, or battery formation. Hereinafter, each of these sterilization mechanisms will be described.

Radical bactericidal action A radical is a free atom or molecule having a strong oxidizing action, and a typical radical generated by electrolysis of water is a hydroxy radical (OH.). The oxidation potential (electrode potential) is about 2.8 eV, which is about twice as high as about 1.4 eV of chlorine, and the radicals are harmful by-products and pollutants after stabilizing by exerting a bactericidal action. There is no cause. It is considered that such a bactericidal action by radicals is caused by decomposing proteins that are components of bacterial cell walls and cell membranes by the reaction of electrically neutral free atoms and free molecules. Fill the water tank with water, as described in detail later,
When a direct current is passed between the cathodes, a reduction reaction occurs on the cathode side, and metal ions such as positive ions Ca ²⁺ and Mg ²⁺ precipitate as metal attached to the electrodes by the transfer of electrons, and hydrogen gas is deposited. At this time, in water, a hydroxyl ion (OH ⁻ ) is generated by a reaction represented by the following formula,
From this, a hydroxyl radical (OH.) Is generated. ^{_{4H 2 O + 4e - → 4OH}} - + 2H 2 ↑

On the other hand, an oxidation reaction occurs at the anode side, Cl is a negative ion ^{_{-, SO 4 -2, NO 3}} 2- , etc. increases, the oxygen gas is generated is oxidized as shown in the following formula, At this time, hydrogen ions in the water increase. _{^{4OH - → 2H 2 O + O}} 2 ↑ + 4e -

Since sterilized tap water with hypochlorous acid or sodium hypochlorite contains a small amount of Cl ions,
When tap water is electrolyzed, this Cl ion is oxidized and the following reaction occurs, and hypochlorite (HClO) is generated by the reaction between the generated ClO ⁻ and 2H ⁺ . _{^{Cl - + H 2 O + →}} ClO - + 2H +
+ 2e ^-

Hypochlorous acid is generated by the following reaction also by disproportionation decomposition of chlorine generated on the anode side. The oxidation potential of hypochlorous acid thus produced is about 1.5
It is an eV and exhibits a function of destroying bacterial cells. _{Cl 2 + H 2 O → HClO} + H + + C
l ^-

When a saline solution is used as water, the following reaction occurs by electrolysis, and the resulting sodium hypochlorite (NaOCl) exerts a bactericidal effect. In addition, sodium hypochlorite is also recognized as a food additive and has a high bactericidal action, so that it is extremely effective. Moreover, according to this method, the highly active sodium hypochlorite produced by electrolysis is utilized for sterilization each time it is produced, so that the sodium hypochlorite concentration in the water does not increase excessively, An excellent sterilizing effect can be stably exhibited even at a very low concentration. Cl ₂ + 2NaOH → NaOCl + NaC
l + H ₂ O

Sterilization with metal ions Other factors related to sterilization include metal ions in water.
It is. In other words, when electrolysis of water is performed,
Transfer of metal ions occurs, and Mg²⁺, Ca ²⁺Etc.
The lath ions move toward the cathode while NO_Three ^2- And
Cl^- Negative ions such as move toward the anode.
At this time, when live bacterial cells and metal ions meet,
The transfer of electrons between the metal ions and the
Oxidation-reduction reaction occurs, cell activity decreases, and eventually death
It seems to lead to. Conventionally expected from silver ions, etc.
Is believed to be due to this theory.
Oxidation-reduction potential decreases activity depending on the type of bacteria
, But generally about +0.5 eV to 1.0 eV
It is considered that a certain anode potential is necessary.

Disinfection by formation of a battery When live bacterial cells are located between the anode and the cathode, polarization occurs in the cells due to electric force. At this time, since the size of the normal bacteria is 10 μm or less, the bacteria in the water are electrically pulled on the electrode surface, and when the electric energy is received for a long time, the electrolytic reaction between the electrode and the bacteria progresses and eventually dies. It is thought to lead.

The above-mentioned sterilizing actions 1 and 2 proceed simultaneously and simultaneously by carrying out electrolysis by passing a direct current between the anode and the cathode constituting the electrolyzing means. In addition, the sterilization of the food in the aquarium is efficiently performed together with the sterilization of the water in which the food is immersed.

The amount of current flowing between the anode and the cathode is arbitrarily adjusted, so that the degree of the sterilizing action can be adjusted in accordance with the water in which the food is immersed or the degree of contamination of the food.

The cooling means cools the food material exposed to the water by cooling the water in which the food material is immersed. In general, foodstuffs are kept at low temperature, which suppresses the activity of attached bacteria, and in the case of fresh seafood and meat, the action of protein-degrading enzymes is significantly reduced. And the speed of quality deterioration can be reduced.

As the cooling means, any known means can be applied as long as it can cool the water in which the food is immersed. For example, in a preferred embodiment, the water in which the food is immersed is used. Means for providing a cooling pipe in a path in which the cooling medium is circulated, and for flowing a cooling medium cooled by the cooler in the cooling pipe.

[0038] As a preferred embodiment, the filtering means is a means added to the above-mentioned washing, sterilizing and freshness maintaining method, and filters the water in which food is immersed while performing the above-mentioned washing, sterilizing and cooling. Means for cleaning.
If such a filtering means is provided, foreign substances such as dirt taken out into the water in which the food is immersed by washing can be removed from the food, so that the food is always immersed in the purified water. Thus, an even higher effect of cleaning food can be obtained.

As the filtering means, any known means can be applied. For example, a means for filtering water flowing through the filtering means with a filter or the like can be used. In addition, the position where such a filtering means is provided is also a position where the water in which the food is immersed circulates.
Although it may be provided at any position, for example, a position at which a water flow formed in a water tank into which food is charged by the water flow forming means, and a water supply and drainage into the water tank which are always performed, The position where the drained water flows can be cited. Furthermore, a configuration is adopted in which a water circulation path is taken in from the water tank separately from the water tank into which the ingredients are charged, and water is returned to the water tank again, and a filtration means is provided in the circulation path. Can also.

Next, an apparatus for cleaning, sterilizing and maintaining freshness of a foodstuff according to the present invention, which is preferably used in carrying out the above method, will be described in detail with reference to the drawings showing one specific example.

FIG. 1 is an overall perspective view showing an embodiment of a food cleaning / sterilizing / freshness maintaining apparatus according to the present invention. This cleaning / sterilizing / freshness maintaining device is for cleaning / sterilizing foodstuffs charged in a cleaning water tank 10 opened on the upper surface of the device. In this figure, 50 is a filtration / cooling tank, 52 is a filtration unit, 81 is an operation panel, 6
Reference numeral 2 denotes a water supply pipe, reference numeral 72 denotes a drain pipe, reference numeral 91 denotes a ventilation opening, and the attached devices are housed in a casing 90 to prepare a product form.

FIG. 2 is a vertical sectional explanatory view of this device, and FIG.
FIG. Hereinafter, this apparatus will be described in detail with reference to FIGS.

As shown in FIG. 2, in the casing 90, the washing water tank 10 and the filtration / cooling tank 50 are mounted adjacent to each other. These washing water tank 10 and filtration /
The bottom and side surfaces of the cooling tank 50 are covered with a heat insulating material 11 to keep the water in the washing water tank 10 and the filtration / cooling tank 50 cool and prevent dew condensation.

In the vicinity of the bottom of the washing water tank 10, FIG.
As shown in FIG. 2, two anodes 21 made of a rod-shaped member and one cathode 2 made of a plate-shaped member, which constitute the electrolysis means 20, are provided.
2 are installed. These anode 21 and cathode 2
2 includes a DC power source 23 disposed below the washing water tank 10.
Are connected, and a direct current is supplied.

The material of each of the electrodes constituting the anode 21 and the cathode 22 is not particularly limited. In particular, as the material of the anode 21, it is desirable to use a material having a low chlorine overvoltage which greatly contributes to the sterilization efficiency. As an electrode material, a ferrite-based electrode can be used. This ferrite-based electrode has a considerably lower chlorine overvoltage than a titanium-plated electrode commonly used as an electrode for electrolysis, and has a sterilization efficiency of twice or more at the same electric current, and If the surface area is the same, 2
Equivalent sterilization efficiency can be obtained with a current value reduced by about 0%. Further, as another preferable electrode material, there can be mentioned an electrode further subjected to iridium plating on a titanium material subjected to platinum plating. According to the findings of the present inventors, this electrode is a ferrite-based electrode. The same bactericidal effect as in the case of using can be obtained.

Since the current density of the electrode has a great effect on the sterilization efficiency by electrolysis, it is desirable to increase the current flowing per unit area of the electrode and use an electrode having a large specific surface area. It is also very effective to improve the electrode area by using the inner wall surface of the cleaning water tank 10 as an electrode. For example, if a part of the inner wall surface of the cleaning water tank 10 is a cathode 22, the anode 21 and the Can be further promoted.

It is desirable that the amount of electricity supplied to the electrolyzing means can be adjusted according to the type of food material, the type of bacteria adhering thereto, the target sterilization level, and the like.

Further, even if the operator directly touches the electrodes, the voltage applied to the electrolyzing means is desirably suppressed to about 24 V or less in order to prevent an electric shock accident. Further, in order to enhance safety, it is desirable to cover the electrodes and the like with an insulating material, to provide a ground for preventing leakage, to provide a fuse for preventing overcurrent, an overcurrent protection circuit, and the like.

A water flow forming means 3 for forming a water flow by injecting water into the water tank 10 is provided below the washing water tank 10.
0 is provided. The water flow forming means 30 is configured to wash water pressurized by a pump 34 disposed below the washing water tank 10 from four jetting units 31 attached to the bottom wall surface of the washing water tank 10 via a pipe 33. Water tank 10
It is configured to be injected into the inside.

The water jetted by the water flow forming means 30 is filtered and cooled in a filtration / cooling tank 50 to be described later.
In addition, since the sterilizing components such as radicals generated in the cathode 22 are involved to form a water flow in the cleaning water tank 10, the foodstuffs charged in the cleaning water tank 10 are cleaned by being exposed to the water flow. Sterilized and cooled.

As shown in FIG. 4, the jetting portion 31 of the water flow forming means 30 is formed in a hemispherical shape having a plurality of water jets 32 on the surface thereof. Is configured to inject water in a radial direction around the injection unit 31, that is, in different directions. Therefore, the foodstuffs charged into the washing water tank 10 are exposed to the water jets jetted in a plurality of directions from the plurality of water jets 32, so that the washing, sterilization and cooling are performed to every corner. It has become.

The water flow forming means also controls the output and the like of the pump 34 so that the size of the water flow to be formed can be adjusted according to the type of food material, particularly the shape of the food material, the degree of dirt, and the like. It is desirable to be configured to be able to.

Above the electrolyzing means 20 and the water jet unit 31 provided at the bottom of the washing tank 10, a shelf 12 made of a net-like member is provided substantially horizontally. This shelf 12
Are placed on the washing water tank 10 and food is directly placed in the washing water tank 10.
It is intended to prevent direct contact with.

The shelf 12 is provided with a projection 121 provided on the side wall of the washing tub 10 so that it can be easily removed.
It is placed on top and installed, and the work of cleaning the shelf 12 or the electrodes 21 and 22 below the shelf 12,
The washing operation of the water jet part 31, the drain port 71, and the like, which will be described later, can be easily performed.

The food to be washed and sterilized is directly charged into the washing water tank 10 as described above, and
Although it may be placed on the upper side, it is desirable to load the basket 13 as shown in FIG.

The car 13 shown in FIG. 5 is provided with a lid 131 on its upper part. When the car 13 is inserted into the washing tank, the lid 131 sinks below the surface of the water. For this reason, the foodstuffs loaded into the basket 13 are entirely placed in the water in the cleaning tank 10, and the entire foodstuffs are reliably washed and sterilized.
Furthermore, since the foreign matter detached from the food is discharged out of the stitches of the basket 13, after the washing and sterilization, the food is pulled up from the washing tank 10 together with the basket 13, thereby draining the food and separating the foreign matter. It can be done easily.

A water supply pipe 6 is provided above the washing water tank 10.
2, a water supply port 61 communicating with a drain pipe 72 is provided at the center of the bottom. Each of the water supply pipe 62 and the drainage pipe 72 has a water supply valve 63.
And a drain valve 73 are provided. In addition, an overflow port 74 communicating with the drain pipe 62 is provided at an upper portion of the cleaning water tank 10, and when the water level of the cleaning water tank 10 rises abnormally, water is drained from the overflow port 74, Water is prevented from overflowing from the upper edge of the washing tank 10.

At the upper edge of one side wall of the cleaning water tank 10 which is in contact with the filtration / cooling tank 50, there is provided a circulating water outlet 51 formed by making this side wall a substantially horizontal notch. The circulating water outlet 51 is used for filtering water in the washing water tank 10.
The cleaning water is discharged into the cooling tank 50, and by cleaning the food in the cleaning water tank 10, the contaminated water in which the foreign matter removed from the food floats is sent to the filtration / cooling tank 50. Also,
The circulation water outlet 51 can maintain the water level of the washing water tank 10 substantially constant by flowing water exceeding the height position of the circulation water outlet 51 to the filtration / cooling tank 50. ing.

The filtration / cooling tank 50 is provided with a filtration means (filtration unit) 52 and a cooling means 40.
The water sent from 1 is filtered and cooled.

A filtration unit 52 serving as a filtration means is provided at an upper portion of the filtration / cooling tank 50 so as to receive water sent from the washing water tank 10 through the circulation water outlet 51. A filter 53 for filtering water flowing through the filtration unit 52 is replaceably mounted. Therefore, the water flowing from the filtration unit 52 is supplied to the filtration / cooling tank 50 after the floating foreign matter is filtered and purified.

The cooling means 40 is thus provided with the filtration / cooling tank 5.
0, which cools the water supplied to the filtration and cooling tank 50.
The cooling medium cooled by the cooler 41 is made to flow through a cooling pipe 42 spirally wound therein. The cooling pipe 42 is made of a titanium material having excellent corrosion resistance, and can cope with a case where a saline solution or the like is used as washing water. Further, the cooling means 40 includes a water temperature adjusting mechanism so as to have an appropriate water temperature according to the food material to be washed and sterilized.

A water temperature sensor 82 and a salt concentration sensor 83 are provided in the filtration / cooling tank 50.
The water temperature sensor 82 and the salt concentration sensor 83 measure the water temperature and the salt concentration in the filtration / cooling tank 50 and transmit them to the controller in the control box 80.

On the bottom surface of the filtration / cooling tank 50, a drain port 76 communicating with the drain pipe 72 is provided. A water level sensor 84 that measures the water level in the filtration / cooling tank 50 on the drain pipe 72 below the drain port 76 and prevents water from flowing back from the drain pipe 72 into the filtration / cooling tank 50. Check valve 7
5 are provided.

Further, on the bottom of the filtration / cooling tank 50,
A water intake 35 communicating with the water flow forming means 30 is provided alongside the drain 76. This intake 35
Is for taking in the water filtered and cooled in the filtration / cooling tank 50. The water taken in from the water intake 35 is
After passing through a check valve 36 for preventing backflow of water, the water is returned to the cleaning water tank 10 by the above-mentioned water flow forming means 30.

That is, in this washing / sterilizing / freshness maintaining device, the water in the washing water tank 10 is sent from the circulation water outlet 51 to the filtration / cooling tank 50, and from the water inlet 35 through the water flow forming means 30. A water circulation path is formed to return to the washing water tank 10 again. Here, the filtration / cooling tank 50 forms a part of a circulation path of the water.

Next, a control system of the cleaning / sterilizing / freshness maintaining device will be described with reference to FIG.

The control system of the washing / sterilizing / freshness maintaining device includes an operator's instruction input through an input unit provided on an operation panel 81, a water temperature sensor 82, a salt concentration sensor 83, and a water level sensor. Based on the information obtained from each of the sensors 84, the controller 80 outputs the information obtained from each of the sensors and the operating state of the device to the worker via an output unit provided on the operation panel 81, and performs electrolysis. Means 20, water flow forming means 30, cooling means 4
0, each operating part of the water supply valve 63 and the drain valve 73 is operated.

Specifically, the instructions input from the operator via the operation panel 81 include setting of the cleaning / sterilization time, and instructions for starting and stopping the cleaning / sterilization. Further, the configuration may be such that the strength of the sterilizing action by the electrolyzing means 20, the strength of the water flow by the water flow forming means 30, the degree of cooling by the cooling means 40, the water temperature, and the like are specified in detail.

On the other hand, the information output from the controller 80 to the operator via the operation panel 81 includes operating conditions such as driving or stopping, remaining driving time, and other information.
Information for confirming the setting items input by the operator can be given. Furthermore, a configuration may be employed in which items indicating detailed operating conditions such as the voltage applied to the electrolyzing means 20, the water flow intensity, and the water temperature are displayed.

The electrolysis means 20 includes the controller 8
0 indicates that the DC power supply 23 has switched the anode 21 and the cathode 22
Is controlled. This applied voltage is appropriately adjusted by an instruction from an operator or by a judgment of the controller 80. The adjustment of the applied voltage may be configured to control only two states of 0 or a predetermined applied voltage, but is preferably configured so that the voltage can be adjusted stepwise or steplessly. .

The water flow forming means 30 is controlled by controlling the driving of the pump 34 by the controller 80.
The strength and size of the water flow formed in the cleaning water tank 10 can be controlled.

The operation of the cooler 41 is controlled by the controller 80, and the cooling means 40 controls the temperature and the flow rate of the cooling medium flowing through the cooling pipe 42 to thereby control the cooling intensity of the water in the filtration / cooling tank 50. Can be adjusted.

The opening and closing operations of the water supply valve 63 and the drainage valve 73 are controlled by the controller 80.

Next, the operation of the cleaning / sterilizing / freshness maintaining device will be described from the control by the control system.

First, when the operator starts the cleaning / sterilization operation or gives an instruction for water supply, the controller 80 closes the drain valve 73 and opens the water supply valve 63 to supply water to the cleaning water tank 10. Do. When the water is supplied in this manner, the water level of the washing water tank 10 is increased.
When the height exceeds the first height position, water is supplied to the filtration / cooling tank 50 via the circulating water outlet 51. When the water level in the filtration / cooling tank 50 reaches a predetermined height, the water level is detected by the water level sensor 84, and the controller 80 closes the water supply valve 63 to stop water supply.

In this state, the controller 80
Activate the water flow forming means 30 to form the washing water tank 10
The circulation of water between the cooling tanks 50 is started. Then, the cooling means 40 is operated according to the information from the water temperature sensor 82 in order to set the water temperature in the washing water tank 10 and the filtration / cooling tank 50 to the water temperature according to the instruction from the operator.

Further, the controller 80 outputs the salt concentration in the filtration / cooling tank 50 obtained from the salt concentration sensor 83 to the operation panel 81, and the operator observes the salt concentration while checking the washing water tank 10 or the filtration tank. Cleaning is performed by introducing salt or high-concentration saline into the cooling tank 50.
Adjustment is performed so as to obtain a desired salt concentration according to the food material to be sterilized.

When the inside of the washing water tank 10 and the filtration / cooling tank 50 have the desired water temperature and salt concentration, the operator can directly feed the food to be washed / sterilized or as shown in FIG.
And placed in the washing water tank 10. Then, a desired cleaning time, cleaning, sterilization strength, and further, the controller 80 are operated via the operation panel 81.
By instructing the water temperature or the like, the controller 80 drives each operation unit, and the food is washed and sterilized.

Next, the effects of the present invention will be proved by giving examples of actual washing and sterilization experiments.

To the washing / sterilizing / freshness maintaining device shown in FIGS. 1 to 6 is supplied 2.5%, 40 liters of salt solution produced by adding salt to tap water, and this salt solution is cooled. After cooling to 3 degrees Celsius by 40,
Formation of water flow by water flow forming means 30 and electrolysis means 2
While energizing 0 (voltage: 5 V, current: 5 A), fish horse mackerel was washed and sterilized, and the numbers of general bacteria and Escherichia coli attached to the horse mackerel were measured at initial values, 10 minutes and 20 minutes after the start of treatment. did. In this measurement work, the skin of the fish (fish) was peeled as much as possible, mixed and stirred with 9 times sterilized physiological saline with respect to the weight of the skin, and used as an analysis sample. For Escherichia coli, a desoxycholate medium method was used.
The results are as follows.

General bacteria Initial value: 2000 cells / ml After 10 minutes: 380 cells / ml After 20 minutes: 20 cells / ml E. coli Initial value: 20 cells / ml After 10 minutes: Not detected After 20 minutes: Not detected As shown in the results, it can be seen that by performing washing and sterilization using this apparatus, most of general bacteria and Escherichia coli can be sterilized. In addition, this washing and sterilization is performed in a cold salt solution at 3 degrees Celsius, so that the freshness of the food (adzuki bean) can be kept high.

In addition to the above measurement, the cleaning water tank 10
The number of general bacteria and Escherichia coli contained in the water was measured, but none was detected. In other words, according to this apparatus, bacteria and the like removed from the food are removed from the washing tank 10.
Since the food is completely sterilized without floating inside, it can be understood that the food is not contaminated with bacteria through the water in the washing tank 10.

Although the present invention has been described with reference to the embodiment, the present invention is not limited to the above embodiment, and may be configured as follows.

(1) In the above embodiment, the electrolysis means 20 is provided in the washing water tank 10, but may be provided in the filtration / cooling tank 50. Even with such a configuration, the water sprayed from the filtration / cooling tank 50 to the cleaning water tank 10 by the water flow forming means 30 surely contains a sterilizing component, and is installed in the cleaning water tank 10 exposed to the water. Sufficient sterilization of the incoming ingredients is performed. Alternatively, the electrolysis means 20 may be provided in both the cleaning water tank 10 and the filtration / cooling tank 50.

(2) In the above embodiment, the water jets 32 of the water jet forming means 30 are provided only on the bottom surface of the washing water tank 10. May be provided in both. In particular, in a case where the water jets 32 are provided at a plurality of positions in the cleaning water tank 10, such as at the bottom and side surfaces of the water tank 10, the water jets are provided in order to obtain a higher cleaning effect. It is desirable to form an unsteady water flow in the cleaning water tank 10 by injecting water sequentially from 32.

(3) In the above embodiment, the jetting unit 3 for jetting water into the washing water tank 10 is used as the water flow forming means.
1 is configured as a hemispherical injection unit 31 fixedly arranged in the washing water tank 10, but the injection unit 31 is not limited to such a form.
By rotating itself in the cleaning water tank 10 so as to form an unsteady water flow in the cleaning water tank 10, or a pipe-shaped one having one or a plurality of water jets. It may be constituted as.

(4) In the above embodiment, the water flow forming means 30 is configured to form a water flow by injecting water into the cleaning water tank 10. Any means may be used as long as it forms a water flow therein, and for example, may be constituted by an impeller or the like that rotates in the cleaning water tank 10 by a driving means such as a motor.

According to such an impeller, the washing tank 1
The food can be washed by forming a water flow due to the vortex in the space. In this case, the number, installation position, size, and the like of the impellers may be set as appropriate according to the size and depth of the washing tub 10, the type of food to be processed, and the like.

When the water flow forming means 30 is constituted by such an impeller, substantially the same eddy current is generated when the impeller is rotated in either the forward or reverse direction in order to obtain a higher effect of cleaning the food. It is desirable to form an unsteady water flow in the cleaning water tank 10 by forming a rotationally symmetrical shape so as to be formed and controlling the rotation direction and the rotation speed so as to be appropriately changeable. .

When the water flow forming means 30 is constituted by such an impeller, if the above-mentioned shelf 12 is provided,
Workers can be prevented from touching the impeller, safety is enhanced, and foodstuffs directly loaded into the washing tank 10 or food pieces dropped out of the basket 13 are directly applied to the impellers. Crushing on contact is prevented.

(5) In the above embodiment, the filtration / cooling tank 5
Although the cooling means 40 is provided inside the water tank 0, the cooling means 40 may be provided in the washing water tank 10. Even with such a configuration, since the water in the cleaning water tank 10 to which the food is exposed is cooled, the food can be cooled.

(6) In the above embodiment, the filtration / cooling tank 50 for temporarily retaining water is provided as a part of the water circulation path. However, such a filtration / cooling tank 50 is not necessarily provided. May be. However, even when such a filtering / cooling tank 50 is not provided, it is desirable to provide a filtering means for filtering foreign substances taken out into water by washing food.

(7) In the above embodiment, the salt concentration of water in the cleaning water tank 10 and the filtration / cooling tank 50 is adjusted by the operator. It is also possible to provide a salt supply mechanism for supplying salt or a high-concentration saline solution therein, and automatically adjust the salt concentration in water by controlling the salt supply mechanism with the controller 80.

(8) In addition to the configuration of the above-described embodiment, a sensor for detecting the degree of contamination of water in the cleaning water tank 10 or the filtration / cooling tank 50 is provided, and the controller 80 automatically uses information from the sensors and the like. It is also possible to control the start, stop, and end of the washing / sterilizing operation of the food material.

(9) The method and apparatus for cleaning, sterilizing and maintaining freshness having the above structure can be suitably used for cleaning and sterilizing fresh foodstuffs which are particularly required to maintain freshness.
The present invention can be used not only for washing and sterilizing such foods, but also for washing and sterilizing tableware and cooking utensils that are required to be kept at a low temperature. Further, by using the cleaning / sterilizing / freshness maintaining device having the above configuration in a state where the cooling means 40 is stopped, it can be used for cleaning / sterilizing any tableware and cooking utensils.

[0096]

As described above, according to the method for cleaning, disinfecting, and maintaining freshness of a foodstuff according to the present invention, the foodstuff immersed in water is washed by the water flow formed in the water in which the foodstuff is immersed. While being sterilized by the bactericidal action brought about by the electrolysis of this water and being cooled by cooling this water, it is necessary to efficiently and efficiently wash, sterilize, and maintain and restore the foodstuffs. Can be.
In addition, since the water in which the food is immersed is also sterilized by the sterilization action, the food is not contaminated through the water, and one apparatus can be used for cleaning and sterilizing a wide variety of foods. .

Further, if the water in which the food is immersed is filtered in parallel with the above method, foreign substances that are removed from the food and stay in the water can be removed.
A higher cleaning effect can be obtained.

[0098] If salt water is used as the water in which the food is immersed, the efficiency of electrolysis can be increased, and depending on the food, higher freshness retention and recovery effects can be obtained.

Further, the cleaning, sterilization,
According to the freshness maintaining device, a water tank in which food is immersed, a water flow forming means for forming a water flow in the water tank, an electrolyzing means for electrolyzing water in the water tank, and cooling the water in the water tank Since the cooling method is provided, the above method can be performed efficiently.

[0100] In addition to the above configuration, if a filtering means for filtering the water in the water tank is provided, it is possible to remove foreign substances which are removed from food and stay in the water, so that a higher cleaning effect can be obtained. Can be.

If a circulation path for circulating water is provided by taking in water from the water tank and returning the water to the water tank, an electrolysis means, a cooling means, or a filtration means may be provided in the circulation path. Thus, electrolysis, cooling or filtration of water in the water tank can be performed.

Further, if a water flow is formed in the water tank by circulating the water through the circulation path and the water flow forming means is configured as a part of the circulation path, the apparatus can be simplified.

Further, if this water flow forming means is formed so as to form a water flow by injecting water returned into the water tank from the circulation path into the water tank, it is possible to obtain a higher cleaning effect for foodstuffs. If a plurality of water jets are provided for jetting water in a plurality of different directions, food in the water tank receives water flows from a plurality of directions, and a higher cleaning effect can be obtained.

[0104] If a car is provided in the water tank in a state where the food is stored in the water tank, the food can be stored in the basket and put in and out of the water tank. The take-out operation, and further, the drainage at the time of the take-out operation can be easily performed.

[Brief description of the drawings]

FIG. 1 is an overall perspective view showing one embodiment of a food cleaning / sterilizing / freshness holding device according to the present invention.

FIG. 2 is an explanatory plan view of the cleaning / sterilizing / freshness maintaining device.

FIG. 3 is an explanatory vertical sectional view of the cleaning / sterilizing / freshness maintaining device.

FIG. 4 is an explanatory cross-sectional view showing an injection unit 31 of a water flow forming unit 30.

FIG. 5 is a perspective view showing a car 13 into which food is loaded.

FIG. 6 is a conceptual diagram showing a control system of the cleaning / sterilizing / freshness maintaining device according to the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 10 Washing tank 12 Shelf 20 Electrolysis means 21 Anode 22 Cathode 23 DC power supply 30 Water flow formation means 32 Water flow injection port 34 Pump 40 Cooling means 50 Filtration / cooling tank 52 Filtration unit 62 Water supply pipe 72 Drain pipe 74 Overflow port 80 Controller 81 Operation panel 82 Water temperature sensor 83 Salt concentration sensor 84 Water level sensor

Claims (11)

[Claims] The food is immersed in water, and the food is washed, sterilized and cooled by electrolysis and cooling of the water while forming a water flow in the water in which the food is immersed. A method for washing, sterilizing and maintaining freshness of foodstuffs, characterized in that: 2. While filtering the water in which the food is immersed,
The method for cleaning, sterilizing, and maintaining freshness of a food material according to claim 1, wherein the food material is washed, sterilized, and cooled. 3. The method for washing, sterilizing and maintaining freshness of a foodstuff according to claim 1, wherein a saline solution is used as the water in which the foodstuff is immersed. 4. A water tank in which food is immersed, water flow forming means for forming a water flow in the water tank, electrolysis means for electrolyzing water in the water tank, and cooling means for cooling water in the water tank. An apparatus for cleaning, sterilizing and maintaining freshness of foodstuffs, comprising: 5. The food cleaning / sterilizing / freshness maintaining apparatus according to claim 4, further comprising a filtering means for filtering water in the water tank. 6. The food cleaning / sterilizing / freshness maintaining apparatus according to claim 4, further comprising a circulation path for circulating water by taking in water from the water tank and returning the water to the water tank. 7. The apparatus according to claim 6, wherein said cooling means is provided in said circulation path. 8. The apparatus according to claim 6, wherein said water flow forming means is constituted by circulating water through said circulation path. 9. The cleaning / sterilizing / sterilizing / cleaning method for foodstuffs according to claim 8, wherein the water flow forming means is configured to form a water flow by injecting water returned from the circulation path into the water tank into the water tank. Freshness holding device. 10. The food cleaning / sterilizing / freshness maintaining apparatus according to claim 9, wherein said water flow forming means comprises a plurality of water flow injection ports for jetting water in mutually different directions. 11. The food cleaning / sterilizing / freshness maintaining apparatus according to claim 4, further comprising a basket which is detachable in the water tank while the food is stored.