JP2005348706A - Gelatin, method for producing the same and frozen dessert or dessert confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen dessert or dessert confectionery made from gelatin sustaining oxidation-reduction potential at -400 mV for ≥60 days in a storage condition at 2-5°C. <P>SOLUTION: The subject method for producing the gelatin comprises producing hydrogenation water having oxidation-reduction potential of -615mV, pH7.23, dissolved hydrogen quantity of 1.20 ppm and water temperature of 10.3°C by blowing hydrogen gas (purity 99.97%) into 20 L of purified water for 2.5 min at hydrogen injection pressure of 0.9 Mpa and ejection pressure of 0.02 Mpa, pouring 490 mL of the hydrogenation water into 10g of gelatin which is previously poured in an aluminum pouch, shaking the product followed by plugging, sealing the aluminum pouch and heating the product as it is in a sealed condition in a hot water bath at 85°C for 30 min to completely dissolve the gelatin. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to gelatin containing water having a redox potential of at least −400 mV as a constituent, a method for producing the same, and a frozen confectionery or a dessert confectionery.

Description of prior art

The present inventor has developed a method for producing water having a redox potential of −400 mV or less, and a method for maintaining the redox potential, and has applied for a series of techniques. Furthermore, a gel-like functional food in which water with a low redox potential is included in the voids of the higher molecular structure of carbohydrates containing dietary fiber was developed and patented. The present invention is a further development of the technology applied by the inventor.
The reason behind the development of these technologies is that interest in drinking water has recently increased. The reason for this is that tap water treated with only sterilization as the primary consideration is poor and people's health consciousness is high.

At the same time, scientific research on water has become popular. Conventionally, water has been considered and handled as a colorless, tasteless, odorless, neutral, and stable substance represented by the molecular formula H ₂ O. However, as research has deepened in recent years, water is not a simple substance represented by mere H ₂ O, but forms a cluster such as (H ₂ O) n in which several water molecules are gathered. It has come to be thought that.

  And it has been considered to activate the water by various means to reduce the cluster. In addition, as one of the activations of water, the redox potential of water and in vivo reactions have been studied.

  There are various redox systems in the living body, and many of them are conjugated to each other and involved in the in vivo redox reaction. The redox potential of the in vivo redox system is directly related to the free energy change of the reaction and the equilibrium constant, and is useful for predicting the direction of these reactions.

  The redox reaction of human organs or in vivo reactions has a low potential, usually in the range of −100 mV to −400 mV, and the pH is in the range of 3 to 7. It is said that when the oxidation-reduction potential of the body fluid increases, active oxygen tends to stay and damage the organ. In particular, the intestines where the intestinal microorganisms actively act to digest and absorb nutrients must be maintained in an anaerobic reducing atmosphere.

For example, in vivo, the redox potential of (acetic acid + CO ₂ + 2H ⁺ / α-ketoglutaric acid reaction) is −673 mV, the redox potential of (acetic acid + CO ₂ / pyruvic acid reaction) is −699 mV, and (acetic acid + 2H ⁺ / acetaldehyde) The redox potential of (acid reaction) is −581 mV, the redox potential of ferredoxin is −413 mV, the redox potential of (xanthine + H ⁺ / hypoxanthine + H ₂ O) is −371 mV, and (uric acid + H ⁺ / xanthine + H ₂ O). The oxidation-reduction potential is −360 mV, and the oxidation-reduction potential of (acetoacetic acid + 2H ⁺ / β-hydroxybutyric acid reaction) is −346 mV (cystine + 2H ⁺ / 2 cysteine reaction) is −340 mV.

  Thus, the reactions of enzymes, coenzymes, and metabolism-related substances in the living body are in an environment where the redox potential is low. In addition, water or food having a low redox potential has an action of separating and eliminating active oxygen that oxidizes the body and molecules or atoms having one or more unpaired electrons, that is, free radicals, It is said to promote the reaction of an active oxygen scavenging enzyme called SOD (superoxide dismutase).

  Body fluids provide a place for metabolic reactions in the body, including redox reactions. Body fluids occupy almost 60% of the living body. Body fluids are composed mainly of water, and electrolytes, proteins, and the like as important components. This is the reason why water having a low redox potential is effective in vivo.

  By the way, the redox potential of tap water is +400 to +800 mV, the redox potential of spring water selected as natural mineral water or the name of the water agency of the Environment Agency is +200 mV to 0, and the pH is 6.5 to 8. Range. It is considered that these waters cannot be balanced with a living organ having a redox potential in the range of −100 mV to −400 mV at the redox potential.

  At present, several methods have been proposed for reducing the redox potential of water in a mixed state of an oxidant and a reductant, such as tap water, such as an electrolysis method and a high-frequency current application method. However, in any case, the balance between the value of the redox potential and the pH is not an ideal method from the viewpoint of the in vivo redox reaction.

  The basic method developed by the present inventor and already applied for a patent is that the redox potential of water in a mixed state of an oxidant and a reductant, for example tap water, is reduced to that of a living organ, that is, −400 mV or less. As a method of doing this, hydrogen is blown in while bringing the raw material water into contact with a reduction catalyst in which a metal is supported on silica-based quartz porphyry. Furthermore, by filling the aluminum pouch with water produced by such a method, the oxidation-reduction potential can be maintained at least at −400 mV or less for approximately 30 days.

  However, since the form of the product developed by the present inventor is water, the form as a product from the viewpoint of product economics such as pricing, distribution, quality, long-term maintenance of oxidation-reduction potential, or merchandising. There was room for improvement.

Japanese Patent Application No. 2003-436591 Japanese Patent Application No. 2003-198747 Japanese Patent Application No. 2004-64745 Japanese Patent Application No. 2004-147017

  The problem to be solved by the present invention is to make effective use of water with low oxidation-reduction potential developed by the present inventor, such as pricing, distribution, quality, product economics such as long-term maintenance of oxidation-reduction potential, or merchandise. It is to make the food form advantageous as a product from the viewpoint of dicing.

  More specific problem to be solved by the present invention is a state in which the redox potential of water developed by the present inventor is kept low, it is included in a large amount in voids of higher molecular structure, and has nutrition and functions. In addition, it is to make a product form as an advantageous product from the viewpoint of product economics such as pricing, distribution, quality, or merchandising.

  The present inventor has focused on the following in formulating means for solving the problems. (1) The food to be developed should maintain the redox potential of water developed by the present inventor at a low potential for a long time. (2) It can be used for food immediately after opening without external heating or cooking with a microwave oven. In other words, it can be eaten cold. Similarly, (3) have some function as food. And (4) Apply to foods that satisfy various laws and regulations, and are used regularly and evaluated, not to newly developed foods.

  As a result of studying the present invention from various viewpoints, the present invention satisfies the above (1). The food is an aqueous solution, that is, a juice or a soft drink in which food as a dispersoid is uniformly dispersed in water as a dispersion medium. Rather, it must contain as much water as possible in the macromolecular structure. Similarly, in order to satisfy (2) above, it must be a so-called frozen dessert or dessert. Similarly, in order to satisfy the above (3), the food must be rich in dietary fiber as a function, even if it is not nutritious. In order to satisfy the above (4), it does not require complicated cooking as an ingredient, but can be eaten almost as it is simply by seasoning, flavoring and coloring as required. It was clarified that it was necessary.

  Therefore, the present inventor studied gelatin as a food satisfying all the requirements (1) to (4).

  Therefore, the present invention, which is a means for solving the problems, is a gelatin containing water as a component and having an oxidation-reduction potential of at least −400 mV.

  Furthermore, the present invention, which is a means for solving the problem, treats raw water consisting of a reductant and an oxidant by a predetermined method to produce purified water, and blows a predetermined amount of hydrogen gas so that the redox potential is about -600 mV. The following steps for producing hydrogenated water in advance, steps for producing a gel-like product by mixing the hydrogenated water produced in the previous step and gelatin, and filling the aluminum product with the gel-like product produced in the previous step A process for producing gelatin.

  Furthermore, the present invention, which is a means for solving the problem, includes a step of producing a gel product by mixing gelatin with purified water treated by a predetermined method, and a gel product produced in the above step. A step of producing a gel-like product having a redox potential of about −600 mV or less by blowing a certain amount of hydrogen gas, and filling the aluminum pouch with a gel-like product having a redox potential of about −600 mV or less produced in the above step. A process comprising the steps of:

  Gelatin is a related substance of collagen. Collagen is a kind of high protein. The three-dimensional structure of collagen is a triple helix molecular structure, but the broken state, that is, denatured collagen is called gelatin.

In addition to the modified collagen, commercially available gelatin contains other substances and pigments, as well as a mixture of glutamine, asparagine amide group NH ₂ , or a covalent bond cleaved. In solution theory, it shows the behavior of a typical random coil, but when it is restored to its original condition such as heating, addition of a denaturant, raising pH, etc. Take collagen structure. Unlike other proteins, gelatin is very well soluble in water. This is thought to be because the amino acid composition of collagen has significantly fewer hydrophobic amino acid residues and proline prefers to contact water. A thick gelatin solution becomes a gel when cooled.

  Collagen is made from amino acids in cells. Collagen produced inside the cell is secreted outside the cell and settles where it is needed, and the fibers are connected vertically and horizontally to form a three-dimensional structure that promotes cell growth and promotes cell function activation. There is.

  Collagen, which is expected to have a variety of functions, is currently made mainly from cow skin, pork skin, and cow cartilage, and its molecular weight is reduced by enzymatic fermentation so that it can be easily digested and absorbed in the intestinal tract. Many types of products with various characteristics are supplied depending on the type and decomposition method, and they are used not only for health foods but also for general foods.

  Accordingly, the present inventor has proposed a gel form having water-gelatin and an oxidation-reduction potential of at least −400 mV in order to make the product form advantageous from the viewpoint of product economics such as pricing, distribution, quality, or merchandising. In functional foods, the effects of various factors such as hydrogen injection, storage, and viscosity on the oxidation-reduction potential were investigated.

The following effects are achieved by the present invention.
(1) According to the invention described in claim 1, the use of water having a redox potential of −400 mV or less developed by the present inventor as a gelatin dispersion medium enables a frozen dessert or dessert food form. The water with a low oxidation-reduction potential developed by the present inventor can be made into a food form that is advantageous as a product from the viewpoint of product economics such as pricing, distribution, quality, long-term maintenance, or merchandising. .

(2) According to the second aspect of the present invention, the required oxidation-reduction potential can be maintained for 90 days or more even if it is 20% lower than 2%, which is the standard amount of gelatin used.

(3) According to the invention described in claim 3, the required oxidation-reduction potential can be maintained for 75 days or more even if it is 40% lower than the standard amount of gelatin used of 2%.

(4) According to the invention described in claim 4, the required redox potential can be maintained for 60 days or more even if it is 50 to 70% lower than 2% which is the standard amount of gelatin.

(5) According to the invention described in claim 5, the required oxidation-reduction potential can be maintained for 90 days or more even if it is 20% higher than 2% which is the standard amount of gelatin.

(6) According to the invention described in claim 6, gelatin as a health food and water of −100 mV to −400 mV in the range of redox reaction of human organs or in vivo reaction together as frozen confectionery or dessert confectionery Can eat.

(7) By using water having a redox potential of −400 mV or less developed by the inventor according to the invention described in claim 7 as a gelatin dispersion medium, the amount of gelatin used is 2% to 2-5. Since it can be stored in a refrigerator at ℃ and can be made into a food form for frozen desserts or desserts that can maintain the oxidation-reduction potential for 60 days or more, water with a low oxidation-reduction potential developed by the present inventor is priced, distributed, quality, From the viewpoint of product economics such as long-term maintenance or merchandising, it can be made into a form of food that is advantageous as a product.

(8) According to the invention described in claim 8, since the oxidation-reduction potential of the emulsion composed of water and gelatin can be appropriately maintained, it is possible to obtain a frozen confectionery or dessert food form having a short merchandise consumption cycle.

Preferred embodiments of the invention

  Hereinafter, preferred embodiments of the present invention will be specifically described with reference to Examples and Comparative Examples.

  There are two methods for producing a gel-like functional food comprising water and gelatin and having an oxidation-reduction potential of at least −400 mV. That is, the first method is a method in which water having an oxidation-reduction potential of −400 mV or less is produced in advance by a method developed by the present inventor and applied for a patent, and gelatin is dissolved in the water. (Hereafter, this method is referred to as “use of hydrogenated water”). The second method is a method in which gelatin is dissolved in purified water and then a predetermined amount of hydrogen is blown under predetermined conditions (hereinafter, this method is referred to as “post-hydrogen injection method”). In the following, we will examine the pros and cons of using hydrogenated water and post-hydrogen injection.

[Example 1]
1. Measurement equipment used Redox potential measurement: “Portable ORP meter RM-2” (trade name) manufactured by Toa DKK Industry Co., Ltd. Unit: mV
pH measurement: Toa DK Industrial Co., Ltd. “Portable pH meter HM-2OP” (trade name)
Viscosity measurement: RION viscometer "VT-04F" (trade name) Unit: ps
Measurement of dissolved hydrogen: Toa DKK Industry Co., Ltd. “DHD1-1 type dissolved hydrogen meter” Unit: ppm, ppb
2. Gelatin used: “Zerais” (trade name) manufactured by Zerais Co., Ltd. Standard amount: 250 g of water for 5 g of Zelice.
3. Hydrogen gas used: Hydrogen gas manufactured by Iwatani Gas Co., Ltd. (purity 99.97%)
4). Aluminum pouch used: polyethylene terephthalate / aluminum / nylon / polyethylene (PET / AL / NY / PE) laminate, 130 (width) × 180 mm (height), capacity 500 mL, with a stopper at the center.

Production of hydrogenated water 20 liters of tap water having a water temperature of 10.2 ° C. was sterilized and dechlorinated, and further subjected to a microfiltration treatment to remove impurities to produce tasteless and odorless purified water. As a result of measuring this purified water, the oxidation-reduction potential was +250 mV, pH was 7.12, and the amount of dissolved hydrogen was 2.1 ppb. Hydrogen gas (purity 99.97%) was blown into 20 liters of this purified water at a hydrogen injection pressure of 0.9 MPa and a discharge pressure of 0.02 Mpa for 2.5 minutes, with an oxidation-reduction potential of −615 mV and a pH of 7.23. Hydrogenated water having a dissolved hydrogen content of 1.20 ppm and a water temperature of 10.3 ° C. was produced.

  After filling this hydrogenated water in a 500 mL aluminum pouch, the upper full width (130 mm width) of the pouch was cut, the pouch was completely opened, and stored in a refrigerator at 2 to 5 ° C. Immediately after opening, changes with time of the redox potential, pH, and temperature were measured. The obtained results are shown in Table 1.

  From the results of Table 1, it is clear that in the case of only hydrogenated water, it becomes −400 mV or more in 1 day after opening, and returns to the oxidation-reduction potential of raw material water after 6 days.

  Next, 10 g of gelatin was weighed and poured into an aluminum pouch, then 490 mL of hydrogenated water was poured into it, capped, shaken lightly 5 times, and the aluminum pouch was sealed. In a sealed state, the gelatin was completely dissolved by heating in a warm bath at 85 ° C. for 30 minutes to prepare a 2% solution of gelatin. The sample was then cooled with tap water at 15 ° C. for 30 minutes and then cooled at room temperature of 15 ° C. for 24 hours to produce a sample. Three samples were prepared by the same method.

  The upper full width (130 mm width) of the sample pouch produced by the method described above was cut, the pouch was completely opened, and stored in a refrigerator at 2 to 5 ° C. Immediately after opening, the redox potential was −565 mV, the pH was 6.88, the viscosity was 800 ps, and the temperature was 15.3 ° C.

The oxidation-reduction potential, pH, and temperature change of this sample were measured. The results obtained are listed in Table-2.

  From the results in Table 2, the oxidation-reduction potential is -615 mV immediately after manufacture, and the pouch is completely cut by filling the aluminum pouch, sealing it with a cap, cutting the entire upper width (130 mm width) of the pouch. Immediately after being opened and stored in a refrigerator at 2 to 5 ° C., it is −585 mV, and after 24 hours, the redox potential of a 2% gelatin solution using hydrogenated water increased to −400 mV or more as a medium. It is understood that -576 mV is maintained after 90 days.

[Examples 2 to 9]
The gelatin concentration was 0.60% (Example 2), 0.70% (Example 3), 0.80% (Example 4), 0.90% (Example 5), 1.00% ( Example 6), 1.20% (Example 7), 1.60% (Example 8), and 2.40% (Example 9), except that the same procedure as in Example 1 was repeated. The time (day) until each oxidation-reduction potential became −400 mV or higher was measured in a refrigerator at 2 to 5 ° C. The results are shown in Table-3.

  From the results shown in Table 3, when the standard amount of gelatin is 2 to 50% lower than 2%, the required redox potential is maintained for 60 days or more, and when it is 40% lower, the required redox potential is 75. It is understood that the required redox potential is maintained for 90 days or more when maintained for 20 days or more, and conversely, even if it is increased by 20%, the redox potential is maintained for 90 days or more. .

[Comparative Examples 1-5]
The gelatin concentration was 0.60% (Comparative Example 1), 0.70% (Comparative Example 2), 0.80% (Comparative Example 3), 0.90% (Comparative Example 4), 1.00% ( By changing to Comparative Example 5), the same procedure as in Example 1 was repeated in a constant temperature room at 20 ° C., and the time (day) until each oxidation-reduction potential became −400 mV or more was measured. The results are shown in Table-4.

  From the results of Table-4, it is understood that storage is preferably performed in a low temperature environment at 2 to 5 ° C.

[Example 10]
Twenty liters of tap water having a water temperature of 10.2 ° C. was sterilized and dechlorinated, and further subjected to microfiltration to remove impurities to produce tasteless and odorless purified water. As a result of measuring this purified water, the oxidation-reduction potential was +250 mV, pH was 7.12, and the amount of dissolved hydrogen was 2.1 ppb.
Next, this purified water was poured into a 500 mL aluminum pouch.

  The standard amount of gelatin used is 5 g of gelatin for 250 g of normal water. Accordingly, 10 g of gelatin was weighed, poured into an aluminum pouch filled with 500 mL of purified water, and stirred well to prepare a gelatin emulsion. The mouth was plugged, the aluminum pouch was shaken 5 times, and the aluminum pouch was sealed. While sealed, the gelatin was completely dissolved by heating in a warm bath at 85 ° C. for 30 minutes to prepare an approximately 2% solution of gelatin. Next, the product was cooled with tap water at 15 ° C. for 30 minutes and then opened, and hydrogen gas (purity 99.97%) was blown in for 2.5 minutes at a hydrogen injection pressure of 0.9 MPa and a discharge pressure of 0.02 MPa. Subsequently, it cooled at room temperature of 15 degreeC for 24 hours, and the sample was manufactured. Three samples were prepared by the same method.

  The upper full width (130 mm width) of the sample pouch produced by the method described above was cut, the pouch was completely opened, and stored in a refrigerator at 2 to 5 ° C. Immediately after opening, the redox potential was -565 mV, the pH was 6.88, the viscosity was 780 ps, and the temperature was 9.3 ° C.

  Next, when the oxidation-reduction potential, pH, and temperature change of this sample were measured, almost the same results as described in Table 2 were obtained.

[Examples 11 to 18]
Further, the gelatin concentration was 0.60% (Example 11), 0.70% (Example 12), 0.80% (Example 13), 0.90% (Example 14), 1.00. % (Example 15), 1.20% (Example 16), 1.60% (Example 17), and 2.40% (Example 18). The same procedure was repeated, and the time (day) until each oxidation-reduction potential became −400 mV or higher was measured in a refrigerator at 2 to 5 ° C., and almost the same results as described in Table 3 were obtained.

Discussion From the above results, the following facts can be inferred.
1. Immediately after the produced hydrogenated water is stored in a refrigerator at 2 to 5 ° C. and opened, −400 mV is cut in one day, and after 200 days, it becomes +200 mV or more.

2. The standard amount of gelatin used is that 5 g of gelatin is dissolved in 250 g of normal water. That is, the standard amount of gelatin used for normal water is about 2%. However, when hydrogenated water having an oxidation-reduction potential of about −600 mV or less is used in place of normal water, the required oxidation-reduction potential is reduced to 60 days if it is 50 to 70% lower than the standard amount of gelatin of about 2%. If it is maintained above, if it is 40% lower, the required oxidation-reduction potential is maintained for 75 days or more. If it is 20% lower, the required oxidation-reduction potential is maintained for 90 days or more. The oxidation-reduction potential is maintained for 90 days or more.

3. When hydrogenated water having an oxidation-reduction potential of −615 mV alone is stored in a refrigerator at 2 to 5 ° C., the time required to cut −400 mV is 1 day.

4). When 5 g of gelatin is dissolved in 250 g of hydrogenated water having an oxidation-reduction potential of −615 mV and stored in a refrigerator at 2 to 5 ° C., the time to cut −400 mV is 90 days or more.

5). Even in the case of hydrogenated water alone or gelatin dissolved in hydrogenated water, storage in a refrigerator at 2 to 5 ° C. is advantageous in order to maintain the oxidation-reduction potential at a required value.

6). A method in which water having an oxidation-reduction potential of −400 mV or less is prepared in advance and gelatin is dissolved in the water, that is, “method of using hydrogenated water” is also applied to a predetermined condition after gelatin is dissolved in purified water. The so-called “post-hydrogen injection method”, in which a predetermined amount of hydrogen is blown below, can achieve substantially the same effect. Therefore, it is advantageous to select one according to specific merchandising such as the type of product to be manufactured, the sales method, the storage period, and the consumption cycle.

Claims (8)

Gelatin containing water as a component and having an oxidation-reduction potential of at least -400 mV. The gelatin according to claim 1, wherein the amount of gelatin used is 20% lower than the standard amount used of 2%. The gelatin according to claim 1, wherein the amount of gelatin used is 40% lower than the standard amount of 2%. The gelatin according to claim 1, wherein the amount of gelatin used is 50 to 70% lower than the standard amount of 2%. The gelatin according to claim 1, wherein the amount of gelatin used is 20% higher than the standard amount used of 2%. A frozen dessert or dessert confectionery obtained by adding a food additive such as a fragrance, sweetener, or colorant approved by the Food Sanitation Act to the gelatin according to any one of claims 1 to 5. (1) A process of producing raw hydrogen water having a redox potential of about −600 mV or less by blowing raw material water comprising a reductant and an oxidant into a purified water by a predetermined method and blowing a predetermined amount of hydrogen gas. When,
(2) A step of producing a gel product by mixing the hydrogenated water produced in the step and gelatin.
(3) A method for producing gelatin, comprising the step of filling an aluminum pouch with the gel product produced in the above step. (1) A step of producing a gel product by mixing gelatin with purified water treated by a predetermined method;
(2) A step of producing a gel-like product having a redox potential of about −600 mV or less by blowing a predetermined amount of hydrogen gas into the gel-like product produced in the above step;
(3) A method for producing gelatin comprising a step of filling an aluminum pouch with a gel-like product having an oxidation-reduction potential of about −600 mV or less produced in the above step.