JP2017121232A - Production method of gelatinous food product holding hydrogen gas bubble - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a gelatinous food product holding hydrogen gas bubbles each having a visible size; and to provide a gelatinous food product obtained by the production method.SOLUTION: A gelator is added into aqueous solution having a raised temperature, and agitated to be cooled, and to heighten a viscosity of the aqueous solution. When the viscosity is heightened to a degree just before gelation, hydrogen gas bubbles each having a visible size are supplied into the aqueous solution, and when rise of hydrogen gas bubbles is stopped by visual observation caused by more viscosity increase by cooling, supply of the hydrogen gas bubbles is stopped.SELECTED DRAWING: Figure 2

Description

  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.

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.

  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.

  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.

  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.

  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.

  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.

JP 2009-165459 A Japanese Patent No. 4864158 JP-A-9-206001 Utility Model Registration No. 3106002

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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.

  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.

  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.

  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.

  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.

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.

  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.

  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.

  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.

The exploded perspective view of an example of the manufacture apparatus of the gel-like food concerning the present invention Longitudinal section of the manufacturing equipment in use The figure explaining the state which subdivides the manufactured gel food Photo immediately after production of hydrogen jelly produced by the method of the present invention Photo after 2 hours from the production of the hydrogen jelly Photo 4 hours after the production of the hydrogen jelly

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.

  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.

  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.

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.

  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.

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.

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.

  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.

  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.

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.

  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.

  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.

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.

  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.

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.

  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.

  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.

  The method for producing a gel food according to the present invention can be used not only in general households but also in restaurants.

  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.

Claims (3)

  A gelling agent is added to a heated aqueous solution (including water) and slowly cooled while stirring to increase the viscosity of the aqueous solution. Thereafter, the aqueous solution is rapidly cooled, and the viscosity increase due to the rapid cooling immediately before gelation. A hydrogen gas bubble of a size that can be visually recognized is supplied to the aqueous solution at a point in time, and the supply of the hydrogen gas bubble is stopped when the increase of the hydrogen gas bubble visually stops due to a further increase in viscosity due to cooling. A method for producing a gel-like food that holds hydrogen gas bubbles.   2. The method for producing a gel-like food retaining hydrogen gas bubbles according to claim 1, wherein the rapid cooling is performed by preparing fine ice having the same components as the aqueous solution, and adding the ice to the aqueous solution and stirring the solution. A method for producing a gelled food containing hydrogen gas bubbles.   3. The method for producing a gel-like food holding hydrogen gas bubbles according to claim 1 or 2, wherein the hydrogen gas bubbles having a visible size are bubbles having a diameter of 0.5 mm or more. A method for producing a gel-like food retaining gas bubbles.