JP2017121232A - Production method of gelatinous food product holding hydrogen gas bubble - Google Patents
Production method of gelatinous food product holding hydrogen gas bubble Download PDFInfo
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- JP2017121232A JP2017121232A JP2016168330A JP2016168330A JP2017121232A JP 2017121232 A JP2017121232 A JP 2017121232A JP 2016168330 A JP2016168330 A JP 2016168330A JP 2016168330 A JP2016168330 A JP 2016168330A JP 2017121232 A JP2017121232 A JP 2017121232A
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- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims abstract description 100
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 26
- 239000007864 aqueous solution Substances 0.000 claims abstract description 21
- 239000000243 solution Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000001879 gelation Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000003349 gelling agent Substances 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 4
- 230000000007 visual effect Effects 0.000 abstract description 2
- 239000001257 hydrogen Substances 0.000 description 20
- 229910052739 hydrogen Inorganic materials 0.000 description 20
- 229920000936 Agarose Polymers 0.000 description 16
- 239000000499 gel Substances 0.000 description 16
- 235000015110 jellies Nutrition 0.000 description 15
- 239000008274 jelly Substances 0.000 description 15
- 238000000034 method Methods 0.000 description 8
- 239000000463 material Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 229910001873 dinitrogen Inorganic materials 0.000 description 3
- 239000003651 drinking water Substances 0.000 description 3
- 235000020188 drinking water Nutrition 0.000 description 3
- CSDQQAQKBAQLLE-UHFFFAOYSA-N 4-(4-chlorophenyl)-4,5,6,7-tetrahydrothieno[3,2-c]pyridine Chemical compound C1=CC(Cl)=CC=C1C1C(C=CS2)=C2CCN1 CSDQQAQKBAQLLE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000012736 aqueous medium Substances 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000011962 puddings Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- RBTBFTRPCNLSDE-UHFFFAOYSA-N 3,7-bis(dimethylamino)phenothiazin-5-ium Chemical compound C1=CC(N(C)C)=CC2=[S+]C3=CC(N(C)C)=CC=C3N=C21 RBTBFTRPCNLSDE-UHFFFAOYSA-N 0.000 description 1
- 201000004569 Blindness Diseases 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- PXBRQCKWGAHEHS-UHFFFAOYSA-N dichlorodifluoromethane Chemical compound FC(F)(Cl)Cl PXBRQCKWGAHEHS-UHFFFAOYSA-N 0.000 description 1
- 229910001882 dioxygen Inorganic materials 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910012375 magnesium hydride Inorganic materials 0.000 description 1
- 229960000907 methylthioninium chloride Drugs 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000005245 sintering Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
- Y02E60/30—Hydrogen technology
- Y02E60/32—Hydrogen storage
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- Formation And Processing Of Food Products (AREA)
- Hydrogen, Water And Hydrids (AREA)
Abstract
Description
本発明は視認することができる大きさの水素ガスの気泡を内部に保持したゼリーやプリンなどのゲル状食品の製造方法に関する。 The present invention relates to a method for producing gel-like foods such as jelly and pudding, in which bubbles of hydrogen gas having a size that can be visually recognized are held inside.
特許文献1には、水素ガスと窒素ガスの混合体を食品に溶存させる方法が開示されている。
具体的には、段落(0004)及び(0005)において、飲料水に含まれる窒素ガスや酸素ガスを除去した後に水素ガスを飲料水に溶解させると、飽和濃度の理論値に近い量(ml)の水素ガスを飲料水に溶解させることが出来ることが記載されている。
Patent Document 1 discloses a method of dissolving a mixture of hydrogen gas and nitrogen gas in food.
Specifically, in paragraphs (0004) and (0005), when nitrogen gas or oxygen gas contained in drinking water is removed and then hydrogen gas is dissolved in drinking water, an amount close to the theoretical value of saturation concentration (ml) The hydrogen gas can be dissolved in drinking water.
この特許文献1には、食品材料を粉砕し、これに水を加えてゲル状になるまで撹拌し、次にゲル状化した食品材料を反応容器に入れ、これにマイクロバブル化した水素ガス及び窒素ガスの混合体を混入しつつ撹拌を行い、食品材料が冷却されて凝固したところで撹拌を止めて製品化することが記載されている。 In this Patent Document 1, food material is pulverized, water is added to this and stirred until gelled, then the gelled food material is placed in a reaction vessel, into which microbubbled hydrogen gas and It is described that stirring is performed while mixing a mixture of nitrogen gas, and when the food material is cooled and solidified, the stirring is stopped to produce a product.
また、段落(0031)には、「長期に渡って水素水を安定して保存できると同時に多量(飽和水素水として含まれる水素ガスの2〜3倍)の微細な水素ガスが封入される」との記載がある。 In addition, paragraph (0031) includes “a stable amount of hydrogen water can be stored for a long period of time, and at the same time, a large amount (2 to 3 times the hydrogen gas contained as saturated hydrogen water) of fine hydrogen gas is enclosed” There is a description.
特許文献2には、水素ガスなどの気泡を容器内の溶液中に発生させ、この気泡が含まれる溶液を別の容器に送り込み、この別の容器にゲル化剤を添加することで気泡を含むゲル状食品を製造する方法が開示されている。 In Patent Document 2, bubbles such as hydrogen gas are generated in a solution in a container, the solution containing the bubbles is sent to another container, and a gelling agent is added to the other container to include the bubbles. A method for producing a gel food is disclosed.
特許文献3には、水やジュースなどの水性媒体を70〜90℃に加熱し、この水性媒体に増粘多糖類を添加した後に攪拌しながら溶液の温度を35〜55℃まで冷却して粘度を高め、粘度が高くなった溶液中に発泡成分を溶解させることで、気泡が外部に逃散しないようにするゲル状食品の製法が開示されている。 In Patent Document 3, an aqueous medium such as water or juice is heated to 70 to 90 ° C., and after adding the thickening polysaccharide to the aqueous medium, the temperature of the solution is cooled to 35 to 55 ° C. with stirring, and the viscosity is increased. A method for producing a gel-like food is disclosed in which bubbles are prevented from escaping to the outside by dissolving foaming components in a solution having increased viscosity and increased viscosity.
特許文献4には、水素気泡が分散したゼリー状食品を製造する装置として、筒状をなす撹拌部にゼリー(原料)を供給するタンクを取付け、撹拌部内に挿入した螺旋羽根を回転することでゼリーを撹拌部の小径端部に送り込み、この間に螺旋羽根の周囲に設けた小孔から水素を供給することで、ゼリー内に直径1/100mm程度の水素の気泡を分散させる内容が記載されている。 In Patent Document 4, as a device for producing a jelly-like food in which hydrogen bubbles are dispersed, a tank for supplying jelly (raw material) is attached to a cylindrical stirring portion, and a spiral blade inserted into the stirring portion is rotated. The jelly is fed into the small-diameter end of the agitating unit, and during this time, hydrogen is supplied from a small hole provided around the spiral blade to disperse hydrogen bubbles having a diameter of about 1/100 mm in the jelly. Yes.
水素ガスの分子は極めて小さいため、容器を密封しても容器を貫通して飛散してしまう。このため一般的に市販されている水素水の実際の濃度(mg)は、ppmではなくppbのオーダである。 Since hydrogen gas molecules are extremely small, even if the container is sealed, it scatters through the container. For this reason, the actual concentration (mg) of commercially available hydrogen water is not on the order of ppm but on the order of ppb.
美容などの目的で水素を含有したゲル状食品を摂取する場合、摂取する者はどれくらいの量が含有されているか知りたくとも、ppm或いはppbのオーダでは、メチレンブルーなどの試薬を使わなければならず、一般の消費者が目で見て水素ガスの濃度を知ることはできない。 When ingesting hydrogen-containing gel foods for cosmetic purposes, etc., people who want to know how much is contained must use reagents such as methylene blue on the order of ppm or ppb. The general consumer cannot see the hydrogen gas concentration visually.
水素ガスの気泡を視認できる大きさ(直径0.5mm以上)にできれば一般消費者も目で見て水素ガスの含有割合を知ることができる。しかしながら、上記した何れの文献に開示される方法も、視認できる大きさの水素ガスの気泡をゼリーなどのゲル状食品の網目構造に保持させることができない。 If the size of hydrogen gas bubbles can be visually recognized (diameter 0.5 mm or more), general consumers can also know the hydrogen gas content by visual observation. However, any of the methods disclosed in any of the above-mentioned documents cannot hold hydrogen gas bubbles having a size that can be visually recognized in the network structure of a gel food such as jelly.
特許文献1には、ゲル状化した食品材料に水素ガスを混入しつつ撹拌を行い、冷却されて凝固したところで撹拌を止めることが記載されている。また段落(0047)では、ゲル化直前に撹拌と水素ガスの供給を停止することが記載されている。 Patent Document 1 describes that stirring is performed while mixing hydrogen gas into a gelled food material, and the stirring is stopped when cooled and solidified. In addition, paragraph (0047) describes that the stirring and the supply of hydrogen gas are stopped immediately before gelation.
特許文献1の実施例1では、アイスクリームやシャーベットの原料を反応容器に投入し、これにマイクロバブル化した水素ガスを反応容器内に送入し、−70℃の冷蔵庫に入れたまま15分撹拌すると記載されているので、水素の供給は冷蔵庫に入れる前(粘性のあるゲル状となる前)までと考えられる。また実施例2では粘性のあるゲル状になったら水素ガスの供給を止めることが記載されている。より多くの水素ガスを溶存させることを目的としている特許文献1では、粘性の低いうちに水素ガスを供給する方が有利である。 In Example 1 of Patent Document 1, raw materials such as ice cream and sherbet are put into a reaction vessel, and hydrogen gas made into microbubbles is fed into the reaction vessel and kept in a −70 ° C. refrigerator for 15 minutes. Since it is described as stirring, the supply of hydrogen is considered to be before putting in the refrigerator (before becoming a viscous gel). In Example 2, it is described that the supply of hydrogen gas is stopped when a viscous gel is formed. In Patent Document 1, which aims to dissolve more hydrogen gas, it is advantageous to supply hydrogen gas while the viscosity is low.
また特許文献1には、飽和濃度の2〜3倍の微細な水素ガスを封入できるとの記載があるが、粘性のあるゲル状となる前に供給した水素ガスが視認できる程の大きさであると上昇速度が速く直ぐに抜けてしまうため、残っているのは上昇速度の遅い微細な気泡のみであり、仮に飽和濃度の2〜3倍が封入されているとしても、それを目視で確認することはできない。 In addition, Patent Document 1 describes that it is possible to enclose fine hydrogen gas having a saturation concentration of 2 to 3 times, but the size is such that the hydrogen gas supplied before becoming a viscous gel is visible. If there is, the rising speed is fast and it comes off immediately, so all that remains are fine bubbles with a slow rising speed, and even if 2 to 3 times the saturation concentration is enclosed, it is confirmed visually It is not possible.
特許文献2にあっては、水素ガスの気泡を含む溶液を別の容器に移した後に、当該別の容器にゲル化剤を添加しているが、別の容器に移された溶液中に入っている気泡は極めて短い時間(1秒〜2秒)に液面まで上がってしまいこの状態の溶液にゲル化剤を添加しても、視認できる程の大きな水素ガス気泡を内包したゲル状食品を製造することはできない。 In Patent Document 2, after a solution containing hydrogen gas bubbles is transferred to another container, a gelling agent is added to the other container, but the solution is transferred to another container. The air bubbles that have risen to the liquid level in a very short time (1 to 2 seconds), and even if a gelling agent is added to the solution in this state, It cannot be manufactured.
特許文献3にあっては、炭酸ガスなどの気泡を目的としているため、粉末状の発泡剤を用いている。一方、水と接触して直ぐに水素ガスを発生する材料としては、水素化カルシウムや水素化マグネシウムが挙げられるが、これらは食品添加物として認められておらず、特に水素化カルシウムの反応性生物である水酸化カルシウムは目に入ると失明の危険がある。このため、特許文献3を視認できる程の大きな水素ガス気泡を保持したゲル状食品の製造には適用できない。 In patent document 3, since it aims at bubbles, such as a carbon dioxide gas, a powdery foaming agent is used. On the other hand, materials that generate hydrogen gas immediately upon contact with water include calcium hydride and magnesium hydride, but these are not recognized as food additives, especially calcium hydride reactive organisms. Some calcium hydroxide can cause blindness if it gets into your eyes. For this reason, it cannot apply to manufacture of the gel food which hold | maintained the hydrogen gas bubble large enough to visually recognize patent document 3. FIG.
更に特許文献3にあっては、冷却して粘度が高くなった後に発泡剤を溶解させているが、水素ガスは全物質中で分子量が最も小さいため多少粘度が高くなっても気泡は上方に移動し液面から抜け、且つゲル状食品の下部には水素ガスが残らず、均一に水素ガスの気泡が分散したゲル状食品を作ることができない。 Further, in Patent Document 3, the foaming agent is dissolved after cooling to increase the viscosity. However, since hydrogen gas has the smallest molecular weight among all substances, even if the viscosity is somewhat increased, the bubbles remain upward. It moves and escapes from the liquid surface, and hydrogen gas does not remain in the lower part of the gel-like food, and a gel-like food in which hydrogen gas bubbles are uniformly dispersed cannot be made.
特許文献4では、直径が1/100mm以下の水素の微細気泡をゼリー中に分散すると記載されているが、ゼリーを螺旋羽根を回転して送る際にゼリーの網目構造は破壊され、螺旋羽根の周囲から供給された水素の気泡は、たとえ直径が視認できない程に小さなものであっても、ゼリー内に留まらずに抜けてしまう。また視認できる程に大きな気泡にした場合には、更に簡単に飛散してしまう。 In Patent Document 4, it is described that fine bubbles of hydrogen having a diameter of 1/100 mm or less are dispersed in the jelly. However, when the jelly is sent by rotating the spiral blade, the network structure of the jelly is destroyed, Even if the hydrogen bubbles supplied from the surroundings are so small that the diameter is not visible, they do not stay in the jelly and escape. In addition, if the bubbles are large enough to be visually recognized, they are scattered more easily.
上記課題を解決するため本発明に係る水素ガスを含有したゲル状食品の製造方法は、昇温(例えば70〜90℃)した水溶液(水を含む)にゲル化剤を添加して攪拌しつつ徐冷することで水溶液の粘度を高め、この後前記水溶液を急冷し、急冷による粘度の高まりがゲル化直前、即ち水素ガス気泡は上昇するが上昇速度が落ちた状態で前記水溶液へ視認できる大きさの水素ガス気泡の供給を行い、冷却による更なる粘度上昇で目視による水素ガス気泡の上昇が停止した時点で水素ガス気泡の供給を停止する。
ここで、上昇が停止したか否かの判断は、視認できる大きさのうち、最も小さな気泡が停止したか否かで判断する。
In order to solve the above problems, the method for producing a gelled food containing hydrogen gas according to the present invention adds a gelling agent to an aqueous solution (including water) that has been heated (eg, 70 to 90 ° C.) while stirring. By gradually cooling, the viscosity of the aqueous solution is increased, and then the aqueous solution is rapidly cooled. The increase in viscosity due to the rapid cooling immediately before gelation, that is, the hydrogen gas bubbles rise, but the rate of increase in the speed is reduced. The hydrogen gas bubbles are supplied, and the supply of the hydrogen gas bubbles is stopped when the increase in the hydrogen gas bubbles visually is stopped due to the further increase in viscosity due to cooling.
Here, whether or not the ascent is stopped is determined by whether or not the smallest bubble of the size that can be visually recognized has stopped.
前記急冷は例えば前記水溶液と同じ成分の微細な氷を用意しておき、この氷を前記水溶液に添加して撹拌するようにすれば、水溶液全体を均一且つ急速に冷却することができ、成分の変化もない。尚、急冷法は上記に限らず任意の方法を採用できる。 In the rapid cooling, for example, by preparing fine ice having the same component as the aqueous solution and adding the ice to the aqueous solution and stirring, the entire aqueous solution can be uniformly and rapidly cooled. There is no change. The rapid cooling method is not limited to the above, and any method can be adopted.
例えば600ml程度の混合容器内に、長時間、例えば20秒間水素ガス気泡の供給を連続して行った場合、粘性が高くなった水溶液中にガスの逃げ道が出来てしまい、均一に水素ガス気泡が分散しない。同様の理由で、粘性が高くなる前から水素ガス気泡を供給することは、水素ガスが無駄になるだけでなく均一分散が妨げられる。 For example, when hydrogen gas bubbles are continuously supplied into a mixing container of about 600 ml for a long time, for example, for 20 seconds, a gas escape path is formed in the aqueous solution having increased viscosity, and hydrogen gas bubbles are uniformly formed. Do not disperse. For the same reason, supplying hydrogen gas bubbles before the viscosity becomes high not only wastes hydrogen gas but also prevents uniform dispersion.
容器の大きさにもよるが、600mlの混合容器の場合、ゲル化する前(気泡が上昇しなくなる前)の10秒以下、好ましくは5秒以下の時間内に水素ガス気泡の供給を行うのが好ましい。また、完全にゲル化した後まで水素ガス気泡の供給を続けると、食品全体が持ち上げられ、3次元網目構造組織が破壊されるので、目視で気泡が上昇しなくなったと判断した場合には直ちに水素ガス気泡の供給を停止する。 Depending on the size of the container, in the case of a 600 ml mixing container, hydrogen gas bubbles are supplied within 10 seconds before gelation (before bubbles no longer rise), preferably within 5 seconds. Is preferred. Also, if the supply of hydrogen gas bubbles is continued until after complete gelation, the whole food will be lifted and the three-dimensional network structure will be destroyed. Stop supplying gas bubbles.
上記において、撹拌を停止する時期は、水素ガス気泡の供給と停止の間のいつでもよいが、いつまでも撹拌していると、ゲルの網目構造骨格が崩れて水素ガス気泡を保持できなくなるので、水素ガス気泡の上昇が停止する前に撹拌を停止するのが好ましい。 In the above, the timing of stopping the stirring may be any time between the supply and stop of the hydrogen gas bubbles, but if the stirring is continued for a long time, the network structure of the gel collapses and the hydrogen gas bubbles cannot be retained. It is preferred to stop the stirring before the bubble rise stops.
上記視認できる大きさは、人によってまた背景色などによって異なるが、一般的には直径0.5mmよりも小さくなると視認しにくくなる。
本発明に係るゲル状食品は、製造直後には直径0.5mmより小さな気泡も多数存在するが、時間の経過とともに少なくなる。これは周囲のゲル状食品に吸収され、また一部は外部に飛散するからと考えられる。
The size that can be visually recognized varies depending on the person and the background color, but generally, it becomes difficult to visually recognize when the diameter is smaller than 0.5 mm.
The gel-like food according to the present invention has many bubbles smaller than 0.5 mm in diameter immediately after production, but decreases with the passage of time. This is thought to be because it is absorbed by the surrounding gelled food and part of it is scattered outside.
25℃で100mlの純水に溶解する水素ガスの飽和濃度(ml)は1.79mlであり、実際に市販されている水素水の濃度は飽和濃度を維持することはできず、通常その1/100以下であり、ゲル状食品を摂取する者には、気泡が見えない。そのため、どの程度の水素ガスが含まれているかを目視によって判断できない。 The saturation concentration (ml) of hydrogen gas dissolved in 100 ml of pure water at 25 ° C. is 1.79 ml, and the concentration of hydrogen water that is commercially available cannot maintain the saturation concentration. It is 100 or less, and bubbles are not visible to those who take gel food. Therefore, it cannot be visually judged how much hydrogen gas is contained.
一方、本発明に係る製造方法によれば、視認できる大きさの水素ガスの気泡が内部に多数分散したゼリーやプリンなどのゲル状食品を製造することができる。したがって、ゲル状食品を摂取する者が視覚によってどの程度の水素ガスが含まれているかを判断することができる。 On the other hand, according to the production method of the present invention, it is possible to produce a gel-like food such as jelly or pudding in which a large number of bubbles of hydrogen gas having a visible size are dispersed inside. Therefore, it is possible for a person who ingests the gel food to determine how much hydrogen gas is contained visually.
特に、本発明方法によって製造されたゲル状食品にあっては、簡単に飽和濃度以上の濃度にすることができ、市販の水素水と比較し3桁以上濃度が濃くなる。 In particular, in the gel food produced by the method of the present invention, the concentration can be easily increased to a saturation concentration or more, and the concentration becomes three or more orders of magnitude higher than that of commercially available hydrogen water.
以下に本発明の実施例を、添付図面を参照して説明する。
水素ガスを含有したゲル状食品の製造装置の基本構成は、図1に示すように気泡供給部材1と容器10とから構成される。
Embodiments of the present invention will be described below with reference to the accompanying drawings.
As shown in FIG. 1, the basic configuration of a manufacturing apparatus for gelled food containing hydrogen gas includes a bubble supply member 1 and a container 10.
気泡供給部材1は円盤状をなし、側壁2は上方に向かって先細りとなるテーパ状で、側壁2の下部には水素ガスボンベにつながる導入パイプ3が取り付けられ、また気泡供給部材1の上面は多数の微細な連続孔が形成された多孔板4で構成される。この多孔板4としては、一定の粒径の砂やセラミック粒子を焼結させたものが好ましい。 The bubble supply member 1 has a disk shape, the side wall 2 has a taper shape that tapers upward, an introduction pipe 3 connected to a hydrogen gas cylinder is attached to the lower part of the side wall 2, and the upper surface of the bubble supply member 1 is many. It is comprised with the perforated plate 4 in which the fine continuous hole of this was formed. The porous plate 4 is preferably one obtained by sintering sand or ceramic particles having a certain particle diameter.
前記多孔板4の下方には前記導入パイプ3を介して水素ガスが送り込まれる閉空間5が形成され、更に側壁2の上部にはシール部材6が設けられ、側壁2の中間高さ位置にはピン7が取り付けられている。 A closed space 5 into which hydrogen gas is sent through the introduction pipe 3 is formed below the perforated plate 4, and a seal member 6 is provided on the upper side of the side wall 2. A pin 7 is attached.
前記容器10は上方に向かって先細りとなる円錐台形状をなし、その側壁11の下部の傾斜角は前記気泡供給部材1の側壁2と等しくされている。
また、側壁11は二重構造で底面は閉じ、上面は開放され、氷水などの冷媒12を入れることができる構造になっている。更に容器10の底部には下方に向かってフック13が設けられている。
The container 10 has a truncated cone shape that tapers upward, and the inclination angle of the lower portion of the side wall 11 is made equal to the side wall 2 of the bubble supply member 1.
Further, the side wall 11 has a double structure, the bottom surface is closed, the top surface is opened, and a refrigerant 12 such as ice water can be inserted. Further, a hook 13 is provided on the bottom of the container 10 downward.
容器10の下端部の内径は気泡供給部材1の上端部の外径よりも若干大きく設計されている。したがって、容器10の下端部を気泡供給部材1の上端部に嵌め込むことができ、この嵌め込んだ状態で容器10を廻してフック13をピン7に係止すると、シール部材6によって容器10の下端部の内側面が液密にシールされる。 The inner diameter of the lower end portion of the container 10 is designed to be slightly larger than the outer diameter of the upper end portion of the bubble supply member 1. Therefore, the lower end portion of the container 10 can be fitted into the upper end portion of the bubble supply member 1, and when the container 10 is turned and the hook 13 is locked to the pin 7 in this fitted state, the sealing member 6 The inner surface of the lower end is sealed in a liquid-tight manner.
上記は製造装置の一例を示したものであり、気泡供給部材1としては円盤状以外に平面視で四角や楕円など形状は任意である。また、容器10については二重構造としなくてもよく、円錐台ではなく単純な筒状としてもよい。
また、ピン7とフック12で気泡供給部材1と容器10を結合するようにしたが、気泡供給部材1の外周に雄ネジを容器10の内周に雌ネジを形成してもよい。
The above shows an example of a manufacturing apparatus, and the bubble supply member 1 may have any shape such as a square or an ellipse in plan view other than a disc shape. Further, the container 10 may not have a double structure, and may have a simple cylindrical shape instead of a truncated cone.
Further, although the bubble supply member 1 and the container 10 are coupled by the pin 7 and the hook 12, a male screw may be formed on the outer periphery of the bubble supply member 1 and a female screw may be formed on the inner periphery of the container 10.
上記の製造装置を用いて水素の気泡を含んだゼリーを製造する手順を以下に述べる。
先ず、ボウルに沸騰させた高温水を600ml入れ、これにアガロースの粉末(商品名:アガー、伊奈食品株式会社)を10g添加し、撹拌しつつ60℃まで温度が低下した時点で容器10内に移した。次いで容器10内の高温のアガロース溶液に対し、急冷及び水素ガス気泡の供給を行った。
A procedure for producing a jelly containing hydrogen bubbles using the above production apparatus will be described below.
First, 600 ml of hot water boiled in a bowl is added, 10 g of agarose powder (trade name: Agar, Ina Foods Co., Ltd.) is added thereto, and when the temperature is lowered to 60 ° C. while stirring, the container 10 is filled. Moved. Next, rapid cooling and supply of hydrogen gas bubbles were performed on the hot agarose solution in the container 10.
上記急冷は、容器10の側壁11の二重構造部分に氷水を入れるとともにアガロース溶液と同じ成分のクラッシュした微小な氷片を添加した。外側を急冷しても中心部は冷却されにくいが、氷片を添加して撹拌することで、氷片はアガロース溶液の熱によって溶けてアガロース溶液全体を均一に急冷すると共にアガロース溶液の一部になる。 In the rapid cooling, ice water was added to the double structure portion of the side wall 11 of the container 10 and a small piece of ice that crashed with the same component as the agarose solution was added. Even if the outside is rapidly cooled, the central part is difficult to cool, but by adding ice pieces and stirring, the ice pieces are melted by the heat of the agarose solution to uniformly cool the whole agarose solution and become a part of the agarose solution. Become.
アガロース溶液全体を急冷する手段としては氷片以外のもの、例えば低温の冷却ロッドで撹拌する方法なども考えられる。尚、側壁が一重の場合は外側を氷で冷やしてもよい。急冷速度は出来るだけ早い方がよいが、実施例では80〜90℃/分で行った。 As a means for rapidly cooling the agarose solution, a method other than ice pieces, for example, a method of stirring with a low-temperature cooling rod may be considered. In addition, when the side wall is single, the outside may be cooled with ice. Although the rapid cooling rate should be as fast as possible, in the examples, it was performed at 80 to 90 ° C./min.
上記急冷によってアガロース溶液の粘度が上昇し、ゲル化直前と判断した時点で水素ガス気泡の供給を行う。またこの時点から若干遅れて撹拌を停止する。
ここで、ゲル化直前とはもう少しでアガロース溶液中の気泡(視認できる気泡のうち最も小さな気泡)が、粘度が高くなって上昇しなくなる時点を指し、例えば水素ガス気泡が上昇しなくなる10秒以内の間に水素ガスの気泡を送り込む。
The viscosity of the agarose solution is increased by the rapid cooling, and hydrogen gas bubbles are supplied when it is determined to be immediately before gelation. Moreover, stirring is stopped a little after this time.
Here, the point just before gelation is a point when the bubbles in the agarose solution (the smallest bubble that can be visually recognized) do not increase due to increased viscosity, for example, within 10 seconds when the hydrogen gas bubbles do not increase Hydrogen gas bubbles are sent in between.
粘度が上昇する前から水素ガス気泡を継続して供給すると、水素ガスが無駄になるだけでなく、気泡の逃げ道が形成されてしまい均一な分散ができない。つまり、本願発明における水素ガス気泡の供給のポイントは、粘度が高くなった後でゲル化する前の極めて限られた時間内に行う点にある。 If the hydrogen gas bubbles are continuously supplied before the viscosity increases, not only is the hydrogen gas wasted, but a bubble escape path is formed and uniform dispersion cannot be achieved. That is, the point of supply of hydrogen gas bubbles in the present invention is that it is performed within a very limited time before gelation after the viscosity is increased.
水素ガス気泡の供給は気泡供給部材1の閉空間5内に図示しない携帯用の水素ガスボンベから水素ガスを送り込んだ。水素ガスボンベの圧力は8〜9気圧と高いため、調整バルブによって閉空間5内の圧力は1.5〜2気圧になるようにした。また、水溶液内に供給する気泡の量は目視で確認して調整した。 Hydrogen gas was supplied from a portable hydrogen gas cylinder (not shown) into the closed space 5 of the bubble supply member 1. Since the pressure of the hydrogen gas cylinder is as high as 8 to 9 atmospheres, the pressure in the closed space 5 was adjusted to 1.5 to 2 atmospheres by the adjusting valve. The amount of bubbles supplied into the aqueous solution was visually confirmed and adjusted.
アガロース溶液は急冷によって徐々に粘度が高くなり、最終的にはアガロース溶液中に点在する水素ガスの気泡が目視で上昇しなくなる。この時点で水素ガスの供給を停止した。
水素ガスの気泡が上昇しなくなる温度は約30℃であった。また水素ガスの供給から停止までの時間は8秒であった。尚、容器10の容積が大きくなるとそれに比例して水素ガスの供給から停止までの時間は長くなる。
The viscosity of the agarose solution gradually increases due to rapid cooling, and eventually the bubbles of hydrogen gas scattered in the agarose solution do not rise visually. At this time, the supply of hydrogen gas was stopped.
The temperature at which the bubbles of hydrogen gas did not rise was about 30 ° C. The time from the supply of hydrogen gas to the stop was 8 seconds. In addition, as the volume of the container 10 increases, the time from the supply of hydrogen gas to the stop increases proportionally.
上記によって水素ガスの気泡が動かなくなってゲル状になったアガロース水溶液を図3に示すようにカップ20に移した。尚、この時点でアガロース水溶液のゲル化はかなり進んでいるので、注意深く移し替えないと組織が崩れるため、カップに移さずに、皿などに直接盛り付けるようにしてもよい。 The agarose aqueous solution in which the hydrogen gas bubbles stopped moving as described above and turned into a gel was transferred to the cup 20 as shown in FIG. Since the gelation of the aqueous solution of agarose has progressed considerably at this point, the tissue will be destroyed if it is not carefully transferred, so that it may be placed directly on a plate or the like without being transferred to a cup.
図4は製造した直後の状態を示す写真、図5は2時間経過後の状態を示す写真、図6は4時間経過後の写真である。
アガロースは3次元網目構造をしており、この網目構造内に水分子を保持することでゲル状態を維持している。水素ガスの気泡は網目の間隔より大きくても水素分子の大きさは網目の間隔よりも小さく且つ軽いため、徐々に抜けてしまう。
4 is a photograph showing a state immediately after production, FIG. 5 is a photograph showing a state after 2 hours, and FIG. 6 is a photograph after 4 hours.
Agarose has a three-dimensional network structure and maintains a gel state by retaining water molecules in the network structure. Even if the hydrogen gas bubbles are larger than the mesh interval, the size of the hydrogen molecules is smaller and lighter than the mesh interval, so that the bubbles gradually escape.
即ち、ゲル状になったアガロース水溶液中に存在する気泡はゲル状になったアガロース水溶液の粘性が高いため気泡全体が上昇することはないが分子レベルで3次元網目構造の隙間を抜けるため、図4と図5、図6を比較すれば明らかなように、時間が経過することでゲル内の水素ガスの気泡の数は減少し、気泡自体の大きさも小さくなっているが、水素ガスはまだ残っていることが分かる。また製造当初には飽和濃度とは比較にならないほどの大量の水素ガス(ゲル状食品の全体の10〜20%)が食品中に保持されている。 That is, bubbles present in the gelled agarose aqueous solution do not rise as a whole because the viscosity of the gelled agarose aqueous solution is high, but it passes through the gap of the three-dimensional network structure at the molecular level. 4 and FIG. 5 and FIG. 6 clearly show that as time passes, the number of bubbles of hydrogen gas in the gel decreases and the size of the bubbles themselves decreases, but the hydrogen gas is still You can see that it remains. In addition, a large amount of hydrogen gas (10 to 20% of the whole gel-like food) that cannot be compared with the saturated concentration is retained in the food at the beginning of production.
そこで例えば、作りたての水素ゼリーをその場で食べれば、ある程度の水素は胃酸で中和されるが、残りの水素は食べてから1〜2時間で水素を吸収する小腸まで到達する。 So, for example, if you eat freshly made hydrogen jelly on the spot, some hydrogen is neutralized with stomach acid, but the remaining hydrogen reaches the small intestine that absorbs hydrogen in 1-2 hours after eating.
本発明に係るゲル状食品の製造方法は一般家庭に限らず、レストランなどでも利用することができる。 The method for producing a gel food according to the present invention can be used not only in general households but also in restaurants.
1…気泡供給部材、2…側壁、3…導入パイプ、4…多孔板、5…閉空間、6…シール部材、7…ピン、10…容器、11…側壁、12…冷媒、13…フック、20…カップ。 DESCRIPTION OF SYMBOLS 1 ... Bubble supply member, 2 ... Side wall, 3 ... Introducing pipe, 4 ... Perforated plate, 5 ... Closed space, 6 ... Seal member, 7 ... Pin, 10 ... Container, 11 ... Side wall, 12 ... Refrigerant, 13 ... Hook, 20 ... Cup.
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