JP2005087193A - Reducing fermented milk and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain fermented milk economically producible with a small-sized production apparatus and having low oxidation-reduction potential and extremely strong reducibility. <P>SOLUTION: The reducing fermented milk is obtained by dissolving hydrogen gas at -180°C to 90°C in fermented milk at 0-100°C through applying pressure of 0.1-1,000 atm and returning the product to normal temperature and normal pressure. Since the reducing fermented milk has extremely low oxidation-reduction potential, the fermented milk causes no health problem and can be ordinarily used as reducing fermented milk. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The invention of this application relates to a novel reducing fermented milk and a method for producing the same.

  Conventionally, fermented milk is generally drunk in consideration of health promotion, but there is no way to verify the fermented milk from the standpoint of redox. Various types of fermented milk are usually incorporated in daily life, but the idea of giving fermented milk a reducibility is often taken into account, considering the oxidation-reduction potential of the fermented milk that is consumed. There wasn't.

  Therefore, the inventor conducted various experiments to obtain reducible fermented milk, and as a result, dissolved hydrogen gas that had been cooled to room temperature or cooled under pressure until it reached an equilibrium state. When it is removed and returned to room temperature and normal pressure, a part of the dissolved hydrogen gas is vaporized, but the hydrogen gas is dissolved several times to several thousand times the normal solubility. The present inventors have found that it has a very low redox potential because it is stably dissolved with little vaporization, and has completed the present invention.

  That is, an object of the present invention is to provide fermented milk having sufficient reducing ability and a method for producing the same. This object of the present invention can be achieved by the following configurations.

  According to one embodiment of the present invention, fermented milk having a redox potential of −10 mV or less under normal temperature and normal pressure is provided. This fermented fermented milk has a sufficiently low oxidation-reduction potential of −10 mV or less, unlike fermented milk that has been used for drinking so far, and does not cause any health problems. It can be normally drunk as fermented milk.

  Moreover, according to another aspect of the present invention, hydrogen gas of −180 ° C. to 90 ° C. is pressurized to 0.1 atm to 1000 atm in fermented milk at 0 ° C. to 100 ° C. and returned to normal temperature and normal pressure. The reduced fermented milk obtained by this and its manufacturing method are provided.

  In the production of the reduced fermented milk in the present invention, the upper limit of the temperature of the hydrogen gas was set to 90 ° C. The reason why the hydrogen gas is usually supplied in a hydrogen gas cylinder, but the hydrogen gas left in the room It is common for the temperature of gas cylinders to reach 90 ° C. due to sunlight, and even this level of hydrogen gas can be sufficiently dissolved in fermented milk, but if the temperature is too high, the temperature of fermented milk will rise significantly. This is because it is not preferable because the solubility is reduced. The reason why the lower limit of the temperature of the hydrogen gas is set to −180 ° C. is that hydrogen gas may be supplied in the form of liquid hydrogen cooled to −253 ° C. or less, but this liquid hydrogen is vaporized and dissolved in fermented milk. Although it depends on the temperature of the original fermented milk, the supply pressure and flow rate of hydrogen gas, the temperature at which the fermented milk can be dissolved experimentally so as not to coagulate is limited. However, since the obtained reduced fermented milk is finally returned to normal temperature and normal pressure, from the viewpoint of economy and energy efficiency, the low temperature of liquid hydrogen is utilized for other purposes, and fermented milk is used. It is better that the hydrogen temperature when dissolved in is 0 ° C. or higher.

  In addition, the pressure at the time of dissolving hydrogen gas in fermented milk shall be 0.1 atmosphere-1000 atmospheres (gauge pressure). The higher the pressure, the more hydrogen gas will dissolve in the fermented milk, but the resulting reduced fermented milk will eventually be returned to room temperature and normal pressure. Since the amount of hydrogen that is vaporized when returned is increased, it is wasted economically and in energy. Preferably 0.1 to 10 atmospheres, more preferably 1 to 8 atmospheres is used.

  At this time, the proportion of hydrogen gas dissolved in the fermented milk changes depending on the temperature and pressure when the hydrogen gas is dissolved, but about 0.001 to 0.5 wt% is stable when the temperature is returned to normal temperature and pressure. And dissolved. Since the solubility of hydrogen gas in fermented milk under normal temperature and normal pressure is about 2 ml / 100 ml (about 1.8 × 10 −4 wt%), the amount of hydrogen gas in the reduced fermented milk obtained in the present invention is simply normal temperature. Compared with the case where hydrogen gas is dissolved under pressure, about 5 to 2500 times as much hydrogen gas is dissolved.

  The reason why such a large amount of hydrogen gas is stably dissolved in the fermented milk can be considered that a part of the hydrogen gas is dissolved in a supersaturated state. There is too much to explain. Although it is necessary to wait for further research for the detailed reason, the present inventor presumed that the following phenomenon occurred.

  That is, even if hydrogen gas is dissolved in fermented milk at room temperature and normal pressure, no reaction usually occurs. However, when hydrogen gas is dissolved in fermented milk under pressure, the oxygen atoms in the fermented milk and the hydrogen atoms of hydrogen gas approach each other and hydrogen bonds are formed between them. Dissolves more than it does. This hydrogen bond once generated remains in a stable state even when it is returned to normal pressure, so hydrogen gas that is several to several thousand times more stable than the expected quantity is dissolved even under normal pressure. It is estimated to be.

  In producing the reduced fermented milk in the present invention, a well-known gas-liquid contact device can be used, and it can be appropriately used regardless of whether it is a batch type or a continuous flow type. Naturally, the hydrogen gas vaporized when the fermented milk that has absorbed hydrogen gas at high pressure is returned to normal temperature and pressure can be recovered and reused. Hereinafter, specific examples of the present invention will be described in detail.

  (Example)

  First, the pH and redox potential of fermented milk before dissolving hydrogen gas were measured. The results are summarized in a table.

  As an example, normal temperature hydrogen gas is adjusted to fermented milk at room temperature so that the inlet pressure is 6 atm and the outlet pressure is 0.2 atm. Washed away. Thereafter, the obtained reduced fermented milk was kept at room temperature and normal pressure, and the redox potential and pH were measured. The results are summarized in the table.

（酸化還元電位及びｐＨ測定については、共に東亜ＤＫＫ製ＯＲＰ計測器及びｐＨ計測器を用いた）
この表の結果から、本発明の還元性発酵乳はｐＨがあまり変化しないにもかかわらず酸化還元電位が−５４１ｍｖと非常に低い還元性を示しているのがわかる。

(For redox potential and pH measurement, both ORP measuring instrument and pH measuring instrument made by Toa DKK were used)
From the results of this table, it can be seen that the reduced fermented milk of the present invention shows a reducibility that is very low at a redox potential of -541 mv, even though the pH does not change much.

この表２の結果によれば、本発明に従って得られた還元性発酵乳を密閉容器内に保存すると徐々に酸化還元電位の値が低下して約２４時間〜４８時間後に極小値をとった後、徐々に上降する傾向がみられた。特にこのような電位変化が生じる理由については現在のところまだ解明されていないが、後半の酸化還元電位の上昇については容器内への周囲空気の進入の影響も考えられなくないので、別途、密閉容器を開放した場合の酸化還元電位の経時変化を確認することとした。

According to the results in Table 2, after the reduced fermented milk obtained according to the present invention is stored in a closed container, the value of the oxidation-reduction potential gradually decreases and takes a minimum value after about 24 to 48 hours. There was a tendency to descend gradually. In particular, the reason why such a potential change occurs has not yet been elucidated at present. However, the increase in the second half of the redox potential cannot be considered due to the ingress of ambient air into the container. It was decided to confirm the change with time of the oxidation-reduction potential when the container was opened.

  Reducing fermented milk having a redox potential of -541 mv in Table 1 was allowed to stand at room temperature, and the relationship between elapsed time, redox potential, and pH was measured. The results are summarized in Table 3.

この表３の結果によれば、本発明に従って得られた還元性発酵乳は開放容器にて保存するとｐＨにほとんど変化を及ぼさずに、酸化還元電位のみ上昇することがわかる。以上の表から推測すると発酵乳中に溶解していた水素ガスが気化してしまうというよりも、空気中の酸素が溶け込むことにより酸化還元電位が上昇すると考えられる。

According to the results in Table 3, it can be seen that the reduced fermented milk obtained in accordance with the present invention increases only the oxidation-reduction potential with little change in pH when stored in an open container. Presuming from the above table, it is considered that the oxidation-reduction potential rises as oxygen in the air dissolves rather than the hydrogen gas dissolved in the fermented milk evaporates.

The invention's effect

  As described above, according to the present invention, fermented milk having a very low redox potential under normal temperature and normal pressure can be obtained, so that it can be used normally without causing any health problems.

Claims (5)

  Fermented milk having a redox potential of −10 mv or less and −2000 mv or more under normal pressure.   Fermented milk obtained by dissolving hydrogen gas of −180 ° C. to 90 ° C. under pressure of 0.1 to 1000 atm in fermented milk at 0 to 100 ° C. and returning to normal temperature and pressure.   The fermented milk contains at least one selected from tap water, purified tap water, alkali ion water, mineral-containing water, side water, seawater desalted water, purified water, and pure water. The fermented milk described. A method for producing fermented milk comprising the following steps (1) and (2).
(1) A process in which hydrogen gas at −180 ° C. to 90 ° C. is pressurized to 0.1 atm to 1000 atm in fermented milk at 0 ° C. to 100 ° C.
(2) The process which returns fermented milk obtained by the process of said (1) to a normal pressure.   The method for producing fermented milk according to claim 4, wherein the hydrogen gas is supplied batchwise or continuously.