JP2017221152A - Manufacturing method of confectionery using nitrogen water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of confectionery with suppressing oxidation and degradation by oxygen dissolved in water without using an oxidization inhibitor.SOLUTION: There is provided a manufacturing method of confectionery with reducing a risk of deterioration by oxidation and microorganism propagation, and nitrogen water with reducing oxygen dissolved amount by dissolving nitrogen gas in water is used as water in materials. When the confectionery is candy, all materials including a sweetener and nitrogen water are mixed, heated and cooled and solidified after boiling and dissolving the sweetener. When the sweetener is saccharide, the nitrogen water of 40 to 90 pts.wt. based on 100 pts.wt. of the saccharide is used, materials is heated, and cooled and solidified after dissolving the saccharide.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing a confectionery using nitrogen water.

  In recent years, interest in health and food has increased. Traditionally, the consumption of oxidized fats and oils tended to be avoided as a health hazard, but in recent years, not only fats and oils but also the consumption of oxidized foods in general can cause aging and various diseases. Has been.

  Food oxidation occurs when food is combined with oxygen. However, oxygen is present in a large amount in the air, and is also present in the water in a form dissolved in water. Therefore, it is difficult to prevent the food from being oxidized, and an antioxidant is often added to the food.

  Oxidation by oxygen in the air is thought to mainly oxidize the food surface. This can be prevented to some extent by devising food packaging and the like so that the food does not touch the air as much as possible. However, oxidation by oxygen existing in a form dissolved in water cannot be prevented by packaging or the like as long as the food itself contains moisture.

  Especially for confectionery, water is often used in production, and fine and relatively homogeneous materials such as powders and granules are often used for the material, so the surface area where the material comes into contact with water is large. It is considered large. Therefore, there is a possibility that the material is oxidized by oxygen dissolved in water.

  Moreover, oxygen not only causes oxidation but also causes growth of fungi, aerobic bacteria and the like. Many fungi and aerobic bacteria, including mold, require oxygen for survival. Confectionery is also thought to be rich in nutrition for their breeding. For this reason, oxygen dissolved in water may cause the growth of fungi and aerobic bacteria, which may cause food deterioration and spoilage.

  In the oxidation inhibitory composition and solid oral preparation or solid food of Patent Document 1, an oxidation inhibitory composition that suppresses chemical or physical alteration and a food containing the same are described. The food includes confectionery such as gummy, candy, chocolate, chewing gum, and sheep candy.

  Although not in the field of confectionery, the pickled juice, pickled juice manufacturing apparatus and processed pickled method disclosed in Patent Document 2 have nitrogen water or nitrogen in which oxygen contained in normal water is replaced with nitrogen in order to prevent the oxidation and decay of fresh food. A storage method using nitrogen ice in which water is frozen is proposed.

JP 2013-211301 A Japanese Patent No. 4969897

  In the invention described in Patent Document 1, although suppression of surface oxidation by oxygen in the air is considered, oxidation by oxygen dissolved in water is not considered. In addition, there are many consumers who do not like food additives due to the recent trend of natural foods, and there is concern about adding an oxidation inhibitor.

  The objective of this invention is providing the manufacturing method of the confectionery which suppressed the oxidation and deterioration by the oxygen which melt | dissolved in water, without using an oxidation inhibitor.

  An aspect of the present invention is a confectionery manufacturing method in which the risk of deterioration due to oxidation and microbial propagation is reduced, and the water in the material is nitrogen water in which the amount of dissolved oxygen is reduced by dissolving nitrogen gas in the water. It is characterized by using.

  Said aspect WHEREIN: When the said confectionery is a candy, all the ingredients containing a sweetener and nitrogen water are mixed, It heats and the sweetener is boiled, It cools and solidifies, It is characterized by the above-mentioned.

  In the above aspect, when the sweetener is a saccharide, 40 to 90 parts by weight of the nitrogen water is used with respect to 100 parts by weight of the saccharide, and the material is heated to boil the saccharide and then cooled and hardened. It is characterized by that.

  According to the method for producing confectionery using nitrogen water of the present invention, since oxygen dissolved in water in the material is extremely small, oxidation and deterioration due to oxygen dissolved in water are suppressed without using an oxidation inhibitor. be able to.

FIG. 1 is a block diagram showing functions of a configuration example of a nitrogen water production system used in the present invention.

  Embodiments of the present invention will be described below. The numbers in parentheses are the symbols in the drawings described later, and are attached for reference.

  The confectionery targeted by the method for producing a confectionery according to the present invention includes those using water as a material, such as gummi, candy, chocolate confectionery, chewing gum, sheep gourd, cakes and the like. The candy includes hard candy, soft candy, chickenpox, caramel and the like.

As a confectionery material, the main ingredients are a sweetener and nitrogen water. In addition to the main components, additives such as fragrances and coloring agents, fruit juices, dairy products and the like should be added as appropriate according to the color, flavor, etc. of the confectionery to be manufactured. The sweetener contained in a confectionery should just have sweetness. For example, monosaccharides, disaccharides, oligosaccharide saccharides, and artificial sweeteners may be used. Examples of monosaccharides include glucose (glucose) and fructose (fructose), and examples of disaccharides include sucrose (sucrose and sugar) and maltose (maltose). Examples of the artificial sweetener include xylitol and erythritol.

  In the basic method for producing confectionery using nitrogen water, nitrogen water is used in place of the material water used in the usual method for producing the confectionery. Nitrogen water is obtained by dissolving nitrogen gas in water and reducing the amount of dissolved oxygen. Since nitrogen water with a small amount of dissolved oxygen is used, none of the components in the material is combined with oxygen in the process of mixing and heating the material, and the characteristics of the material are maintained as they are. Therefore, compared with the case where normal water is used, the preservability of the confectionery after manufacture is improved and the flavor and the like are also improved. Nitrogen itself is a tasteless, odorless, colorless, harmless inert gas, so the use of nitrogen as water will adversely affect the taste, aroma, color, and quality of other materials and finished products. There is no.

As an example, the manufacturing method of the soot using nitrogen water is as follows. All ingredients including sweetener and nitrogen water are mixed, heated to boil the sweetener and then cooled and hardened. When saccharides are used as a sweetener, 40 to 90 parts by weight of nitrogen water is preferably used for 100 parts by weight of saccharides.

FIG. 1 is a block diagram showing functions of a configuration example of a nitrogen water production system used in the present invention.
First, raw water is filled in the water storage tank 4, and nitrogen gas is injected into the raw water to reduce the amount of dissolved oxygen to form nitrogen water. Then, the nitrogen water is taken out and used in the present invention.

  The air compressor 1 is an air compressor (for example, Oil-free Babycon (registered trademark) manufactured by Hitachi Industrial Equipment Systems Co., Ltd.) that compresses the atmosphere and sends it to a nitrogen gas extractor. A supply air pressure of 0.5 MPa to 0.9 MPa is used.

The nitrogen gas extractor 2 takes compressed air into one end of a pressure vessel provided with a nitrogen decomposition membrane made of a polyimide hollow fiber membrane, purges (discharges) oxygen O ₂ from a side port, and nitrogen gas from multiple ends of the pressure vessel. It is a deaeration device which sends out. This utilizes the fact that the permeation rate of the membrane differs depending on the type of gas. This deaeration device is provided as a device in which a nitrogen gas extractor 2 and a nitrogen gas injector 3 are integrally formed (for example, a deaeration device “Riprel” (registered trademark) manufactured by Katayama Chemical Industry Laboratory Co., Ltd. ))

Water is circulated between the nitrogen gas injector 3 and the water tank 4 by the pump P2. The nitrogen gas injector 3 has a capability of permeating 2 m ³ of water per hour, for example, and driving out oxygen to a dissolved amount of 1.0 mg per liter.

  Furthermore, it is preferable to incorporate a purified water production mechanism in the nitrogen water production system of FIG. For example, an appropriate filter for removing impurities may be inserted between the nitrogen gas injector 3 and the water tank 4. Thereby, purified nitrogen water can be performed in one system.

Usually, the relationship between water temperature and dissolved oxygen amount is as follows, for example.
Water temperature (° C) Oxygen dissolved amount DO (mg / L)
0 14.6
10 10.9
20 8.8

Using the system shown in FIG. 1, a nitrogen water generation test was conducted.
<Test method>
A water tank was filled with 300 liters of raw water (performed with tap water for the test), and nitrogen gas was injected for 3 and a half hours at an air compressor supply pressure of 0.2 MPa.

<Test results>
Time Water temperature (° C) Oxygen dissolved amount DO (mg / L)
Starting time: 8.4 4.99
1 hour later: 9.1 3.13
2 hours later: 9.6 3.02
Three and a half hours: 9.2 1.36
As the test results indicate, the amount of dissolved oxygen in water is greatly reduced by injecting nitrogen gas into water.

It is preferable to incorporate the nitrogen water production system as described above into a part of the confectionery production system. Thereby, after manufacturing the nitrogen water, it can be immediately mixed with other ingredients of the confectionery, and it is avoided that oxygen is dissolved again in the nitrogen water. As another example, the sealed nitrogen container may be once filled with the produced nitrogen water. In that case, when manufacturing a confectionery, it is preferable to mix and heat nitrogen water with other ingredients of a confectionery immediately after opening a sealed container.
Examples are shown below.

<Hard candy>
Put 100g of sugar, 2.5g of salt, and 60g of nitrogen water in one pan and melt over heat. When the temperature reaches 120 ° C, add a little blue curacao or blue hawaii for cocktail and a little food blue. When it reaches 165 ° C, place it on a wet cloth and let it cool for 1-2 seconds. Then pour into a mold and leave at room temperature for 5 minutes. Then put it in the refrigerator to cool and harden.

  According to the manufacturing method of the present embodiment, the risk of oxidation by oxygen dissolved in the water used and the proliferation of microorganisms are reduced. In addition, the soot produced by this production method had little deterioration over time such as stickiness and softening. Furthermore, although the relationship with the amount of dissolved oxygen is unclear, the coloration by the colorant is good and the flavor is mellow.

<Raw caramel>
150g of sugar, 15g of whole milk powder, 135g of nitrogen water and 60g of butter are put on fire and melted. After boiling, reduce the heat to a low heat and simmer while mixing so as not to burn. When the water content is reduced to a suitable level, pour into a rectangular mold and cool and harden. After solidifying, cut into appropriate sizes.

  Milk fat content in butter and whole milk powder is easily oxidized by contact with oxygen, but in the production method of this example, nitrogen water with a reduced amount of dissolved oxygen is used, so that the material is hardly oxidized.

<Yotei>
3 g of agar is dipped in nitrogen water in advance. Add 100cc of nitrogen water to the pan and boil the squeezed agar. When the agar is completely dissolved, add 100g of sugar and dissolve. Then, dissolve 300g of bean paste little by little, mix well and knead. When the water is reduced and kneaded to an appropriate hardness, pour into a rectangular mold and cool and harden. After solidifying, cut into appropriate sizes.

<Coffee jelly>
Add 100 cc of hot water heated with nitrogen water to 3 tablespoons of instant coffee to make coffee. Put 200cc of nitrogen water and 3 tablespoons of sugar in a pan and heat. When the sugar has melted, add coffee and remove from the fire. Sprinkle 5 g of powdered gelatin to melt, pour into a suitable mold, cool and harden.

  The embodiment of the present invention described above is merely an example, and various modifications other than those described above to which various known techniques are applied are also included in the present invention.

1: Air compressor 2: Nitrogen gas extractor 3: Nitrogen gas injector 4: Water storage tank

Claims (3)

A method for producing confectionery that reduces the risk of deterioration due to oxidation and microbial propagation,
A method for producing a confectionery, characterized in that the water in the material is nitrogen water in which nitrogen gas is dissolved in water to reduce the amount of dissolved oxygen. When the confectionery is a candy, all ingredients including a sweetener and nitrogen water are mixed, heated to boil the sweetener, and then cooled and hardened.
The manufacturing method of the confectionery of Claim 1. When the sweetener is a saccharide, 40 to 90 parts by weight of the nitrogen water is used with respect to 100 parts by weight of the saccharide. ,
The manufacturing method of the confectionery of Claim 2.

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