JP2009165459A - Method for dissolving mixture of hydrogen gas and nitrogen gas in food, apparatus therefor and food in which hydrogen gas and nitrogen gas are dissolved - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for dissolving hydrogen gas and nitrogen gas in food and cake, an apparatus therefor, and the food and the cake. <P>SOLUTION: A food material is finely pulverized and agitated by adding water to be a gel state. Subsequently, the gelled food material is put in a reaction vessel 1 and agitated by mixing a mixture of micro-bubbled hydrogen gas and nitrogen gas. Subsequently, for example, when the food material is cooled to solidify, the agitation is stopped to obtain a product. Thereby, a large amount of hydrogen gas and nitrogen gas is included in the food and functional food in which the dissolved amount of the gases do not time of day-dependently decrease and qualities are not deteriorated can be obtained. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method and apparatus for uniformly dissolving hydrogen gas and nitrogen gas in confectionery and food (hereinafter simply referred to as “food”), and a food obtained by dissolving hydrogen gas and nitrogen gas.

Hydrogen water in which hydrogen gas, which is said to have an action of neutralizing peroxidative substances in the body that cause adult diseases and aging, is used as drinking water.
This hydrogen water is obtained by dissolving hydrogen gas generated by electrolysis of water in drinking water. Oxygen gas generated at the same time in this dissolving step is also dissolved in drinking water and for sterilization and the like. In addition, there is a problem that even chlorine ions contained in drinking water are decomposed to generate harmful chlorine gas.

  Therefore, hydrogen water in which hydrogen gas generated from the cathode is dissolved by separating the anode and the cathode with a semipermeable membrane such as an ion exchange membrane is sold as a product. Since the anode is acidified and the cathode is alkalinized, if electrolysis is performed for a long time to increase the hydrogen concentration of hydrogen water, the alkali becomes strong and becomes dangerous water that is not suitable for beverages.

Therefore, the present inventor removes nitrogen gas and oxygen gas contained in drinking water using a vacuum device or a gas exchange membrane, and then dissolves hydrogen gas in drinking water to produce hydrogen gas close to the theoretical value in the drinking water. It was found that it can be dissolved in water.
This data is shown in Table 1.

  However, hydrogen water in which hydrogen gas is dissolved is unstable and cannot be stored for a long time because hydrogen gas escapes from the hydrogen water over time. In addition, if hydrogen gas is present in the drinking water as fine bubbles (microbubbles), more hydrogen gas than the theoretical value can be present, but in liquid water, the hydrogen gas rises and vaporizes for a long time. Gas cannot be fixed (confined, sealed).

According to experiments, since hydrogen gas permeates in plastic containers such as PET bottles, more than half of the hydrogen gas escapes in a day.
It was found that aluminum containers and containers laminated with aluminum foil delayed hydrogen gas permeation and improved storage stability, but still lost about half of the hydrogen gas in a month.

The following are introduced as confectionery, foods, etc. containing hydrogen water and hydrogen gas which are currently known.
JP, 2006-275441, A Hydrogen gas-containing ice that can maintain a reducing atmosphere for a long time even in a container that is not completely sealed, can prevent the decay of fresh fish, and can prevent the progress of metrification (discoloration), and its production method In order to provide a method for preserving fresh food, fresh food and hydrogen gas-containing ice are packaged in a container, and the hydrogen gas-containing ice contains hydrogen gas or hydrogen gas in raw water. And a mixed gas of inert gas are melted and iced to obtain ice.

JP, 2005-348706, A In order to obtain frozen confectionery or dessert confectionery made of gelatin whose oxidation-reduction potential is maintained at -400 mV for 60 days or more in a state of storage at 2 to 5 ° C., hydrogen gas (purity: 99.000) is added to 20 liters of purified water. 97%) was blown for 2.5 minutes at a hydrogen injection pressure of 0.9 MPa and a discharge pressure of 0.02 MPa, an oxidation-reduction potential of −615 mV, a pH of 7.23, a dissolved hydrogen content of 1.20 ppm, and a water temperature of 10 490 ml of 3 ° C hydrogenated water was poured into 10 g of gelatin previously poured into an aluminum pouch, shaken, capped, the aluminum pouch was sealed, and kept at 85 ° C at 85 ° C for 30 minutes. Heat in a warm bath for minutes to dissolve the gelatin completely.

JP, 2005-245427, A Food selected from the group consisting of water as a dispersion medium, food containing dietary fiber as a dispersion medium, food containing high protein, food containing chondroitin sulfate, and redox potential In order to obtain a gel-like functional food with a water content of at least −400 mV, sterilize and dechlorinate 500 ml of tap water with a water temperature of 10 ° C., and perform microfiltration to remove off-flavors, off-flavors and impurities, and silica-based quartz The aluminum pouch was filled with 490 cc of water having a oxidation-reduction potential of −615 mV produced by blowing hydrogen gas at a gas pressure of 0.9 MPa for 2.5 minutes while contacting a reduction catalyst having a metal supported on porphyry. 10 grams of commercially available gelatin, which is of bovine cartilage origin and has been reduced in molecular weight by enzymatic fermentation to be easily digested and absorbed in the intestinal tract, is added and sealed.

Patent No. 3944786 Predetermined hydrogen gas at a gas pressure of 0.9 MPa while being brought into contact with a reduction catalyst in which a metal is supported on silica-based quartz porphyry to purified water that has been treated by a predetermined method to remove off-flavors, off-flavors, and impurities A step of producing hydrogenated water as a dispersion medium having a redox potential of −600 mV or less in advance by blowing in time, a hydrogenated water as a dispersion medium produced in the above step, and agar or gelatin as a dispersoid To produce a gel product by mixing the gel product, the step of filling and sealing the gel product produced in the above step into an aluminum pouch, and heating in a sealed state to prepare a food containing agar or gelatin. In the form of a gel containing hydrogenated water having a redox potential of water as a dispersion medium maintained at -520 mV after 60 days from the heating step. Mixing a food containing agar or gelatin as a dispersoid with water as a dispersion medium that has been treated with a predetermined method to remove off-flavors, off-flavors, and impurities, and filling and sealing the aluminum pouch; Heating in a sealed state to completely dissolve the food containing agar or gelatin to produce a gel-like product, and to the gel-like product produced in the previous step, silica-based quartz porphyry 60 days after the hydrogen gas was blown into the oxidation-reduction potential of water as a dispersion medium, which was produced by a method including a step of blowing hydrogen gas at a gas pressure of 0.9 MPa for a predetermined time while being in contact with the reduction catalyst carrying the catalyst. Is a gel-like functional food containing hydrogenated water maintained at -520 mV.

  However, in the above-described known examples, all hydrogen gas is once dissolved in water, and then the confectionery and food are processed using this hydrogen gas-dissolved water. There is a problem that it is not established as a product.

In addition, when hydrogen gas-dissolved water is used, there is a problem that the quality as a food is adversely affected.
In addition, when hydrogen gas is dissolved in food in the container, if air remains in the container, this air also dissolves in the food, and the oxidation and discoloration of the food easily progress. There is a problem that quality deteriorates in a short period of time. However, a method for preventing oxidation by replacing food in a nitrogen gas atmosphere and sealing it is a well-known technique.

  Japanese Patent Laid-Open No. 2006-304762 discloses that food is exchanged by vacuum degassing in order to exchange gas inside the tissue of food, send reducing hydrogen gas into the internal tissue, and prevent oxidation inside the tissue during heat processing. Gas exchange technology has been introduced in which bubbles contained in the tissue are sucked out, hydrogen gas is fed into the tissue, the surroundings of the tissue are filled with hydrogen gas, carbon dioxide is further fed in, and pressurized to penetrate the hydrogen gas into the tissue.

However, in the case of the above technique, first, after filling the food material structure with hydrogen gas, carbon dioxide gas is pressurized and then the previously filled hydrogen gas is infiltrated into the interior. For this reason, it is not a permeating technique, and hydrogen does not mix with carbon dioxide in the tissue.
JP 2006-304762 A

In addition, when the concentration of hydrogen gas is high in the exhaust gas discharged from the container, there is a problem that ignition may be caused and the working environment may be deteriorated.
In addition, when hydrogen gas is dissolved in foods alone, even if agitation is added, it tends to be non-uniform, so it takes time to make it uniform, and productivity is reduced in the case of products.

  The object of the present invention is to efficiently and uniformly dissolve hydrogen gas in foods and maintain the quality of products in which hydrogen gas is dissolved over a long period of time, and also consider work safety. It is to provide a method and apparatus for dissolving hydrogen gas and nitrogen gas dissolved in food and a food in which hydrogen gas and nitrogen gas are dissolved.

  In order to achieve the above object, in the invention according to claim 1, in the method of dissolving hydrogen gas in food, the food material is finely pulverized, and water is added to this and stirred until gelled, Put the gelled food material into a container and stir while cooling the microbubbled hydrogen gas while mixing it in the food material, then stop the stirring when the food material is cooled and solidified, and the product It is characterized by that.

  Furthermore, in the invention according to claim 2, in the method of dissolving hydrogen gas in food, the food material presenting a jelly shape is put in a container and once boiled, and then mixed with microbubbled hydrogen gas The mixture is stirred while being gelled to obtain a product.

Furthermore, in the invention described in claim 3, in the apparatus for dissolving hydrogen gas in food, a variable speed stirring motor for rotating the stirrer is inserted into the hermetically sealed reaction vessel, and the variable speed stirrer motor is rotated. Assembled on the sealing lid of the reaction vessel,
The sealing lid is airtightly fixed to the upper mouth of the reaction vessel by a clamp device, and the airtight opening is provided in the sealing lid;
The bottom of the reaction vessel is assembled with a microbubble generator for bubbling the hydrogen gas sent from the generator into microbubbles in the reaction vessel,
It is characterized by.

  Furthermore, the invention according to claim 4 is characterized in that the microbubbled hydrogen gas is dissolved in the food.

  Furthermore, in the invention according to claim 5, in the method of dissolving hydrogen gas in the food, the food material is finely pulverized, and water is added thereto and stirred until it becomes a gel. Put the food material in a container, stir while mixing or mixing the microbubbled hydrogen gas and nitrogen gas into the food material while cooling or heating it, and then stir when the food material is cooled and solidified. It is characterized by being stopped and made into a product.

  Furthermore, in the invention according to claim 6, in the method of dissolving hydrogen gas and nitrogen gas in food, hydrogen gas gasified into microbubbles while heating the food material presenting a jelly shape in a container The mixture is stirred while mixing a mixture of nitrogen gas and gelled to obtain a product.

  Furthermore, in the invention described in claim 7, in the method of dissolving the hydrogen gas and the nitrogen gas according to any one of claims 5 to 6 in the food, the concentration of the hydrogen gas is relative to the nitrogen gas 100. Thus, the volume ratio is adjusted to 10% or less.

Furthermore, in the invention described in claim 8, in a device for dissolving hydrogen gas and nitrogen gas in food, a variable speed stirring motor for inserting a stirring bar into a sealed reaction vessel and rotating the stirring bar Assembled on the sealed lid of the sealed reaction vessel,
The sealing lid is airtightly fixed to the upper mouth of the reaction vessel by a clamp device, and the airtight opening is provided in the sealing lid;
At the bottom of the reaction vessel, a microbubble generator for bubbling a mixture of hydrogen gas and nitrogen gas sent from the generator into microbubbles in the reaction vessel is assembled,
The lower half of the reaction vessel is accommodated in a heating medium container for heating or cooling,
It is characterized by.

  Furthermore, in the invention according to claim 9, in the apparatus for dissolving the hydrogen gas and nitrogen gas according to claim 8 in the food, hydrogen gas with respect to the nitrogen gas discharged from the vent of the sealed reaction vessel The residual concentration is set to be 10% or less by volume ratio.

  Furthermore, the invention according to claim 10 is characterized in that in the food, both hydrogen gas and nitrogen gas in the form of microbubbles are dissolved.

In the present invention, as a means for containing hydrogen gas in the food, nitrogen gas is mixed with the hydrogen gas, and the mixture is microbubbled to be mixed into the food material.
As a result, hydrogen gas microbubbled by nitrogen gas with larger molecules compared to food molecules and hydrogen gas is surrounded and contained in the food together with nitrogen gas, so the decrease in hydrogen gas over time is suppressed. A large amount of hydrogen gas can be ingested, and a product with improved quality and high stability as a functional food can be provided.

  In addition, the mixing of nitrogen gas, which has a larger molecule than hydrogen gas, dissolves the hydrogen gas uniformly in the food, which increases the effect of mixing the hydrogen gas with the food, and the nitrogen gas is dissolved in the product to prevent oxidation. Since the effect is enhanced even in food, the quality can be maintained over a long period of time.

  In addition, the introduction of nitrogen gas has the effect of reducing the temperature of the hydrogen gas discharged from the reaction vessel to prevent ignition and deterioration of the working environment.

  The present inventor thinks that hydrogen gas can be sealed if water saturated with hydrogen gas is made into a gel or solid instead of liquid, and gelled foods mainly composed of water such as ice, konjac, agar, gelatin, etc. As a result of conducting a verification experiment on the sealing of hydrogen gas, it was possible to stably store hydrogen water for a long period of time compared to the case where it was stored by conventional methods, and at the same time a large amount (hydrogen gas contained as saturated hydrogen water) It was found that 2 to 3 times as much fine hydrogen gas could be enclosed. In addition, in the aqueous solution or sol form, hydrogen gas is lifted and separated, but the gelled or solidified hydrogen gas is difficult to separate.

  Furthermore, it was found that when nitrogen gas is mixed with hydrogen gas, hydrogen gas can be mixed uniformly and efficiently and is effective for safety measures and food quality maintenance.

The present invention is provided based on such knowledge. First, an apparatus for manufacturing a food containing hydrogen gas (Claim 3) is shown in FIG.
Reference numeral 1 denotes a stainless steel reaction vessel having a structure in which raw materials to be solidified by freezing and cooling, including gelation or ice, are fed from a raw material inlet 10. A microbubble generator 2 is attached to the bottom of the reaction vessel 1, and an introduction pipe 3 for nitrogen gas or hydrogen gas is connected to the microbubble generator 2.
The microbubble generator 2 is a ceramic material such as porous alumina having pores of several microns and changes hydrogen gas into microbubbles.

  A sealing lid 5 that integrates a stirrer 7 and a mechanical seal 9 for preventing gas leakage and an explosion-proof variable speed stirring motor 8 through a sealing packing 4 completely seals the reaction vessel 1 with a fixing clamp 6. Turn into. The gelled food mixture 12 is put into a fluid state before being gelled, that is, charged in a sol form from the raw material inlet 10 or opened with the sealing lid 5 open. The same applies to carrying out.

  First, water and a raw material material or a sol-state food composition are put into the reaction vessel 1, and the sealing lid 5 is sealed with a fixed clamp 6, and then internal air (mainly oxygen) is removed. Gas is blown in, and air (oxygen) in the reaction vessel 1 is completely expelled from the gas exhaust port 14, then hydrogen gas is blown in from the introduction pipe 3, and stirring is performed while adjusting the rotation of the explosion-proof variable speed stirring motor 8. When the child 7 is rotated to supply hydrogen gas generated from the microbubble generator 2 and the sol food is solidified by gelation or refrigeration cooling, the microbubble hydrogen gas is sealed and fixed in the food.

Air exhaust, nitrogen gas and hydrogen gas exhaust are exhausted from a gas exhaust port 14 via a gas sensor (not shown).
For safety, the gas sensor is designed to measure oxygen and hydrogen concentrations and control alarms and gas on / off valves as needed.

(Corresponding to claims 1 and 4)
Ice cream and sherbet raw materials (700 ml) are put into the reaction vessel 1 as ice confectionery raw materials, and 150 ml of hydrogen gas made into microbubbles is sent into the reaction vessel 1 and kept in a freezer at -70 ° C. When stirred for 15 minutes, the material solidifies while containing microbubbled hydrogen gas. By storing frozen in this state, ice cream or sherbet containing hydrogen gas for a long period of time is completed, and the hydrogen gas remaining after storage for one month is ice cream. It was as follows.

Vanilla ice cream: Immediately after production ... 3-5ml / 100g
10 days later… 2-4ml / 100g
30 days later ... 1-2ml / 100g
ORP reference value: Immediately after production -401 mV
11 days later -304 mV

Ice sherbet: Immediately after production ... 3-5ml / 100g
10 days later ... 2.5-4.5ml / 100g
30 days later ... 2-4ml / 100g
ORP reference value: Immediately after production -316 mV
11 days later -259 mV

(Corresponding to claims 2 and 4)
800 ml of water heated to about 40 ° C. is put into the reaction vessel 1, and the inside is filled with nitrogen gas, then 25 g of konjac powder is introduced from the raw material inlet 10, and hydrogen gas is introduced from the introduction pipe 3 while stirring with the stirrer 7. 200 ml was introduced, and microbubbled hydrogen gas from the microbubble generator 2 was mixed into the raw material in the reaction vessel 1 and once gelled, the stirring and hydrogen gas were stopped and left for about 30 minutes. Stir in 100 ml of calcium hydroxide from the raw material inlet 10 while introducing hydrogen gas again. When it becomes a viscous gel, stop stirring and supplying hydrogen gas, open the sealing lid 5 and transfer to a container for shaping. After leaving for 30 minutes, hot water was poured for about 30 minutes to obtain a product.

《Hydrogen gas content data》
* Hydrogen gas content immediately after production: 5 to 7 hydrogen gas per 100 grams of konjac
Contains 10 ml, the content after 10 days is 4.5-6m
l.

  In addition, since an oxidation-reduction potential (ORP value) is often used as a reference value as a measure of the hydrogen gas content, the ORP value of konjac containing hydrogen gas in Example 2 will be described below. It decreases with time and boiling time.

Change in ORP value over time ・ When stored in the refrigerator Elapsed days ORP value 1 day −836 mV
7th -450mV
19th -117mV
・ In the case of boiling Elapsed time 0 hours -160 mV
2 hours -110 mV
Measuring instrument used: Commercial redox potentiometer ORP Pro (manufactured by Sato Corporation)

(Corresponding to claims 1 and 4)
Boil about 500 ml of water and 4 g of agar, boil for 2 minutes, boil, stop the fire, and season.
Next, the seasoned agar was put into the reaction vessel 1, and then stirred while passing hydrogen gas in the same manner as in Example 1, and put into a mold just before cooling and solidification (gelation) to obtain a finished product. .

《Hydrogen gas content data》
* Hydrogen gas content immediately after production: Hydrogen gas per 100g of agar is 2.5-3.
Contains 5ml, and content after 10 days is 2-3ml
Met.
ORP reference value: Immediately after production -554 mV
10 days later +35 mV

(Corresponding to claims 2 and 4)
First, add 20 g of gelatin powder to 500 ml of water, and then add 150 ml of juice, 150 ml of milk, and a teaspoon of white sugar to dissolve, and then lightly heat it to 50-60 ° C so that it does not boil. Warm up to.

  Next, the reaction vessel 1 is cooled in the reaction vessel 1 in the same manner as in Example 1 until gelation while mixing about 150 ml of hydrogen gas, and stirring and the supply of hydrogen gas are stopped immediately before gelation. The product was put in a frame.

《Hydrogen gas content data》
* Hydrogen gas content immediately after production: 3-4ml of hydrogen gas per 100g of food
It has a content of 2.5 to 3.5 ml after 10 days
Met.
ORP reference value-immediately after production -427 mV
11 days later -229 mV

(Corresponding to claims 1 and 4)
In the process of producing ice, about 100 ml of microbubble hydrogen gas is blown into 500 ml of supercooled water and rapidly crystallized with stirring to form ice, or in the process of making ice while stirring, fluid sherbet At the stage when it is in a state, it is frozen while blowing microbubble hydrogen gas, and about 3 to 5 ml of hydrogen gas per 100 ml of ice is confined.

《Hydrogen gas content data》
* Hydrogen gas content immediately after production: 5-8ml of hydrogen gas per 100g of ice
4.5 to 7.5 ml after 10 days, 4 after 30 days
~ 6ml.
ORP reference value: Immediately after production -201 mV
11 days later -200 mV
In Examples 1 to 5 described above, the hydrogen gas confined in the ice of Example 5 had the best preservation.

(Corresponding to claims 5, 7 and 8)
An embodiment of the apparatus according to claims 7 and 9 will be described with reference to FIG. 2 and an embodiment of the method according to claims 5 and 6 will be described in detail.
2, the same reference numerals as those in FIG. 1 indicate the same components, and therefore, description thereof is omitted here, and only different portions are described with new reference numerals.

Reference numeral 15 denotes a heating medium heating container that accommodates the lower half 1a of the reaction container 1. In the heating medium heating container 15, a heating or cooling heating medium 16 is sent from a heating medium generator (not shown). It is configured to be circulated through a supply pipe 15a and a return pipe 15b.
In the present embodiment, the heating medium 16 is circulated in the heating medium heating container 15, but depending on the material, the heating medium 16 is filled in the heating medium heating container 15 and heated by the heater 28. You may comprise so that it may cool.

  Reference numeral 17 denotes a hydrogen gas and nitrogen gas feed pipe for feeding a mixture of hydrogen gas and nitrogen gas provided at the bottom of the reaction vessel 1 to the microbubble generator 18 for jetting into the reaction vessel 1. The flow rate controller 19 is attached to the feed pipe 17 and controls the amount of the mixed fluid of hydrogen gas and nitrogen gas fed into the reaction vessel 1.

  Reference numeral 20 denotes a control valve, which controls the gas supplied from the hydrogen gas / nitrogen gas mixer 27 provided on the upstream side and detects the hydrogen gas concentration in the reaction vessel 1 with the gas sensor 25. When the volume ratio (concentration) of the hydrogen gas concentration is 10% or more with respect to the nitrogen gas 100, the control valve 20 is shut off.

The hydrogen gas concentration in the reaction vessel 1 is always detected by the gas sensor 25, and the mixer is feedback-controlled so that the set value is 10% or less. In particular, it is desirable to be close to 10%.
Reference numeral 23 denotes an exhaust pipe for discharging hydrogen gas and nitrogen gas from the reaction vessel 1, and a control valve 24 is attached to the pipe 23 so that the exhaust amount can be controlled.
26 detects the product temperature of the food material 12 in the reaction container 1 with a temperature sensor 27, and determines the amount and temperature of the heat medium circulated or stored in the heat medium heating container 15 so that the product temperature becomes a set value. Control.
In the figure, 28 is an electric heater used when heating the heating medium in the heating medium heating container 15.

The dissolution method of Claim 5 performed using the apparatus demonstrated above is demonstrated.
After the gelled food material 12 is introduced into the reaction vessel 1, nitrogen gas is fed into the reaction vessel 1 from the nitrogen gas introduction pipe 3, and air remaining in the reaction vessel 1 is expelled from the exhaust pipe 23. The space in the reaction vessel 1 is replaced with nitrogen gas.

  Next, nitrogen and hydrogen gas in which hydrogen gas and nitrogen gas are mixed at a volume ratio of 1: 9 is supplied from the feed pipe 17 to the microbubble generator 18 where the ceramic material such as porous alumina is used for several microns. It adjusts to the microbubble of a unit, this is mixed in the food material 12 of the state stirred with the stirring element 7, and hydrogen gas and nitrogen gas are dissolved in the food material 12. FIG.

  When the hydrogen gas and the nitrogen gas are dissolved, some food materials 12 are heated more efficiently, for example, are more viscous. In this case, the heating medium 16 is circulated in the heating medium heating container 15. This is performed while heating the food material 12 to a certain temperature.

The food material, processing conditions, and dissolved data of hydrogen gas and nitrogen gas performed in Example 7 are shown below.
Ice cream and sherbet raw materials (700 ml) were put into the reaction container 1 as ice confectionery raw materials, and 150 ml of hydrogen gas and 1500 ml of nitrogen gas made into microbubbles were fed into the reaction container 1 and placed in the refrigerator. The material solidifies as it is. By storing frozen in this state, ice cream and sherbet containing hydrogen gas and nitrogen gas for a long time are completed, and the dissolved amount of hydrogen gas remaining after storage for one month is 100 g of food in the case of ice cream. It was as follows.
Moreover, the dissolved rate of nitrogen gas was as follows.

Vanilla ice cream: immediately after production ... 3-5 ml / 100 g (nitrogen gas 8 ml / 100 g) 10 days later ... 2-4 ml / 100 g (nitrogen gas 6 ml / 100 g)
30 days later… 1-2 ml / 100 g (nitrogen gas 3 ml / 100 g)
ORP reference value: Immediately after production -401 mV
(Nitrogen gas 8ml / 100g)
11 days later -304 mV
(Nitrogen gas 6ml / 100g)

  The quality of the product over time was examined, but when stored in a sealed state with an aluminum foil composite laminate film, the dissolved amount of hydrogen gas and nitrogen gas did not change even after 14 months, and the quality was also changed. I couldn't.

In the case of ice sherbet:
Ice sherbet: Immediately after production ... 3-5 ml / 100 g (nitrogen gas 8 ml / 100 g)
10 days later ... 2.5-4.5ml / 100g
(Nitrogen gas 6ml / 100g)
30 days later ... 2-4 ml / 100 g (nitrogen gas 3 ml / 100 g)
ORP reference value: Immediately after production -316 mV
(Nitrogen gas 8ml / 100g)
11 days later -259 mV
(Nitrogen gas 6ml / 100g)

The present embodiment corresponds to the invention described in claim 6, and is a processing method in which the food material 12 is heated and boiled, mixed with hydrogen gas and nitrogen gas, and dissolved.
800 ml of water heated to about 40 ° C. is put into the reaction vessel 1, the inside is replaced with nitrogen gas, and then 25 g of konjac powder is introduced from the raw material introduction port 10, and hydrogen gas is introduced from the introduction pipe 3 while stirring with the stirrer 7. 200 ml of nitrogen gas and 2000 ml of nitrogen gas were introduced, and the hydrogen gas and nitrogen gas made into microbubbles from the microbubble generator 2 were mixed in the raw material in the reaction vessel 1 and once gelled, the stirring, hydrogen gas and nitrogen gas were stopped Then, after leaving for about 30 minutes, 100 ml of 1% calcium hydroxide is introduced from the raw material inlet 10 and stirred again while introducing hydrogen gas and nitrogen gas. The supply of nitrogen gas was stopped, the sealing lid 5 was opened, transferred to a container, molded, left for 30 minutes, and then hot water was added for about 30 minutes to obtain a product.
The dissolved amount of hydrogen gas immediately after making this product was 5 to 7 ml / 100 g, and 4.5 to 6 ml / 100 g after 10 days.

  In addition, since the oxidation-reduction potential (ORP value) is often used as a reference value as a measure of the hydrogen gas content, the ORP value of konjac containing hydrogen gas and nitrogen gas in Example 8 will be described below. Decreases with time and boiling time.

Temporal change of ORP value ・ When stored in the refrigerator Elapsed days ORP value 1 day -836 mV (Nitrogen gas 8 ml / 100 g)
7th -450mV (Nitrogen gas 5ml / 100g)
19th -117mV (nitrogen gas 4ml / 100g)

-In the case of boiling Elapsed time 0 hours -160 mV (nitrogen gas 4.5 ml / 100 g)
2 hours -110 mV (nitrogen gas 4 ml / 100 g)

The quality of the product over time was examined, but when it was stored in a sealed state with an aluminum foil composite laminate film, the dissolved amount (content rate) of hydrogen gas and nitrogen gas did not change even after 14 months. No change was observed.
Measuring instrument used: Commercial redox potentiometer ORP Pro (manufactured by Sato Corporation)

In the present invention, functional foods and confectionery, ice, and the like containing a large amount of hydrogen gas and nitrogen gas can be obtained by incorporating them into the following process for producing processed foods or confectionery.
As food and confectionery mixed with hydrogen gas in the batter processing process,
1. Tofu 2. Sausages; Yogurt 4. Kamaboko, chikuwa, half-pay, deep-fried sweet potato, meat dumpling Mochi, Daifuku, Dango 6. Marshmallow, fertilization 7. Dumplings, sweet potatoes, cream puff skin Yokan, Uiro 9 An, cream, jam, curry, pudding 10. Processed foods from wheat flour, rice, glutinous rice, corn and other cereal flour and beans, potatoes, vegetables, coffee and cacao powder. ice

By the way, the gas dissolved (dissolved) in 1 L of water is 14.3 ml at 20 ° C. and 1 atmosphere, and 17.5 ml of hydrogen gas at 20 ° C. under 1 atm when the gas is completely degassed from water. In general drinking water such as tap water, oxygen gas, nitrogen gas, carbon dioxide gas, etc. are dissolved, and even if gas is blown in over a long time, both nitrogen gas and hydrogen gas dissolve only about 5 to 10 ml. Is blown as fine bubbles (microbubbles) of 10 μm or less, and it remains as bubbles. As a food product, nitrogen gas and hydrogen gas are processed by aeration of fine bubbles at a volume ratio of 10: 1 in the manufacturing process of konjac. There are 60 to 80 ml of nitrogen gas and hydrogen gas including fine bubbles in 1 kg of konjac, about 50 to 60 ml of nitrogen gas after 3 days at room temperature, and 2 to 3 ml of hydrogen gas remain.
Nitrogen gas tends to remain, but if nitrogen gas is present in the food, it is convenient because it prevents oxidation and spoilage.

Explanatory drawing which shows the manufacturing apparatus of the hydrogen gas containing foodstuffs and confectionery which concern on this invention Explanatory drawing which shows the apparatus which has a heat-medium heating container

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Reaction container 2 Microbubble generator 3 Inlet of nitrogen gas and hydrogen gas 4 Sealing packing 5 Sealing lid 6 Fixing clamp 7 Stirrer 8 Variable speed stirring motor 9 Mechanical seal 10 Raw material inlet 11 Packing 12 Gelled food mixture 13 Nitrogen and hydrogen gas 14 Gas outlet 15 Heat medium heating vessel 16 Heat medium 17 Hydrogen gas and nitrogen gas supply pipe 23 Exhaust pipe 25 Hydrogen gas concentration detection gas sensor 27 Food material temperature detection sensor

Claims (10)

  Finely pulverize the food material, add water to it and stir until it forms a gel, then place the gelled food material in a container and cool the microbubbled hydrogen gas in the food material A method of dissolving hydrogen gas in a food, characterized in that the mixture is stirred while being mixed, and then stopped when the food material is cooled and solidified to produce a product.   A hydrogen substance characterized in that after a food material presenting a jelly shape is put in a container and boiled once, it is stirred while mixing microbubbled hydrogen gas and gelled into a product. A method of dissolving gas in food. A stirrer was inserted into the sealed reaction vessel, and a variable speed agitation motor for rotating the stirrer was assembled on the sealed lid of the sealed reaction vessel,
The sealing lid is airtightly fixed to the upper mouth of the reaction vessel by a clamp device, and the airtight opening is provided in the sealing lid;
The bottom of the reaction vessel is assembled with a microbubble generator for bubbling the hydrogen gas sent from the generator into microbubbles in the reaction vessel,
A device for dissolving hydrogen gas in foods.   Foods that dissolve microbubbled hydrogen gas.   Finely pulverize the food material, add water to this and stir until gelled, then put the gelled food material into a container and cool or heat it into microbubbled hydrogen gas and nitrogen A method of dissolving hydrogen gas in a food, characterized in that the mixture of gas is stirred while being mixed in the food material, and then the stirring is stopped when the food material is cooled and solidified to produce a product.   A food material that is in the form of a jelly is put in a container and heated while stirring and mixed with a mixture of hydrogen gas and nitrogen gas that has been made into microbubbles. A method of dissolving hydrogen gas and nitrogen gas in food.   7. The hydrogen gas and nitrogen gas according to claim 5, wherein the concentration of the hydrogen gas is adjusted to 10% or less by volume ratio with respect to the nitrogen gas 100. How to make. A stirrer was inserted into the sealed reaction vessel, and a variable speed agitation motor for rotating the stirrer was assembled on the sealed lid of the sealed reaction vessel,
The sealing lid is airtightly fixed to the upper mouth of the reaction vessel by a clamp device, and the airtight opening is provided in the sealing lid;
At the bottom of the reaction vessel, a microbubble generator for bubbling a mixture of hydrogen gas and nitrogen gas sent from the generator into microbubbles in the reaction vessel is assembled,
The lower half of the reaction vessel is accommodated in a heating medium container for heating or cooling,
A device for dissolving hydrogen gas and nitrogen gas in food.   9. The hydrogen gas according to claim 8, wherein the residual concentration of the hydrogen gas with respect to the nitrogen gas discharged from the vent of the sealed reaction vessel is set to be 10% or less by volume ratio. And equipment for dissolving nitrogen gas in food.   Food made by dissolving both hydrogen gas and nitrogen gas in microbubbles.

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