JP2890342B2 - Reducing hydrogen water for foods and the like, and method and apparatus for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a reducing liquid used for preventing oxidation, which is a cause of deterioration of foods and the like, and a method and an apparatus for producing the same.

[0002]

2. Description of the Related Art Foods are constantly oxidized and deteriorated due to the influence of oxygen contained in the air. This deterioration is most severe during heating during production, changes in aroma, browning,
This directly leads to quality deterioration such as darkening. In order to prevent this deterioration, use of antioxidant water such as sodium ascorbate and use of degassed water from which dissolved oxygen in processing water has been removed have been conventionally performed. However, the use of antioxidant water has a problem of quality deterioration such as change of taste and generation of astringent taste. On the other hand, use of degassed water cannot remove the influence of oxygen contained in raw materials. However, the deterioration during processing and storage has not been sufficiently removed.

[0003]

Means for Solving the Problems The present invention has been made in view of the above points, and in the case of treating not only foods but also general raw materials with a liquid, the treatment with the liquid deteriorates the quality of the raw material. The purpose of the present invention is to provide a liquid for deteriorating foods and the like made of a liquid that has been degassed under vacuum and aerated with hydrogen gas to a saturated state. Liquid and its production method.
The liquid of the present invention contains the reducing hydrogen as described above, and is described herein as a reducing hydrogen water. Since this reducing hydrogen water is effective when used in foods, the following description will be made mainly with reference to foods, but it is generally applied when liquid treatment causes oxidation and quality deterioration. For example, it is applied as rust preventive water or as mixed water when producing ready-mixed concrete. The liquid here includes oil and fat in addition to ordinary water and seasoning liquid. In order to deaerate under vacuum, a vacuum tank, especially for food, is used for cooking, and the inside is evacuated by a vacuum pump. The vacuum tank desirably includes a heater and a cooler, and boiling the liquid during degassing further promotes degassing. After degassing, the liquid is explosively vented with hydrogen gas and saturated with hydrogen gas. The source of hydrogen that is passed through the degassed liquid is not limited, but it is preferable to use hydrogen that is generated by electrolysis of water. Of course, it may be supplied from a hydrogen cylinder.

[0004] The method for producing reducing hydrogen water for foods and the like shown here is also applied to the prevention of deterioration of fats and oils. That is, soybean oil, rapeseed oil, sesame oil, palm oil, coconut oil, fish oil, and other animal and vegetable oils from which heavy metal compounds such as iron, manganese, zinc, and nickel have been removed are heated and deaerated in a vacuum tank, and the oils and fats are stirred. Meanwhile, if hydrogen is explosively ventilated to a saturated state, a peroxidation-preventing fat or oil can be produced. Then, the reducing hydrogen water of such foods is supplied from a vacuum tank equipped with a heating means and a stirring means, a hydrogen generator for supplying hydrogen to the vacuum tank, and a vacuum pump for evacuating the vacuum tank. Processing equipment is used. In this apparatus, the hydrogen generator is an electrolysis tank or a hydrogen cylinder, and the hydrogen generated in the electrolysis tank or the hydrogen cylinder may be selected. The stirring means is provided with stirring blades (including fan-shaped and screw-shaped ones) at the bottom of the tank, and a nozzle provided at the tip or root of such blades. Is injected into the liquid, and the liquid is arranged so that the bubbles are finely dispersed throughout the container. Reducing hydrogen water such as food according to the present invention,
It is common to mix and use it when processing foods, etc.
The production method is also applied to the production of foods and the like. That is, a liquid such as water, an aqueous solution or a seasoning liquid is put into a vacuum pressurized tank together with raw materials such as food, and the whole is boiled and degassed under vacuum. Is added to the raw material and liquid to saturate hydrogen gas in the raw material and liquid to produce foods and the like.

[0005]

【Example】

Example 1 160 liters of tap water was placed in a 200 liter vacuum pressurized tank having a stirring device and a heating device, heated, and simultaneously heated to 0.01 ton with a vacuum pump.
The pressure was reduced to rr to degas. Next, while stirring with a stirrer, 20 hours of hydrogen gas during the nascent period were discharged from the hydrogen generation tank.
The reducing solution was obtained by injecting explosively for minutes. Table 1 shows data obtained by comparing the hydrogen ion exponent (pH) and the oxidation-reduction potential (Eh) of this reduced liquid with tap water and degassed water subjected to degassing only. Eh (mV) was significantly reduced by the injection of hydrogen explosion, and it was confirmed that the compound had strong reducing properties.

[0006]

[Table 1] In addition, the relationship between the change in oxidation-reduction potential with time and the gas aeration time was examined. In the case of ordinary hydrogen gas and hydrogen gas generated during electrolysis, the hydrogen gas generated rapidly reduced Eh significantly. It was confirmed that there was no significant difference in oxidation-reduction potential between tap water and degassed water in a short aeration time of about 2 minutes, but thereafter the oxidation-reduction potential of degassed water gradually became lower than that of tap water. (Table 2).

[0007]

[Table 2] Table 3 shows the results of rice cooked by the usual method using the reducing solution produced as described above and rice cooked with tap water. Taste examination is staff 12 of Kumamoto Prefectural Food Processing Research Institute
The name is a panelist.

[0008]

[Table 3] As is evident from Table 3, rice cooked with the reducing hydrogen water of the present invention obtained a remarkably high evaluation in all of the appearance (whiteness), aroma, taste, and hardness (softness).

Example 2 5 kg of shiitake mushrooms from which stones had been removed were put into a 200 liter vacuum tank having a stirring device and a heating device together with a soy sauce flavoring liquid and 130 liters of tap water. The pressure was reduced to 0.1 torr to perform degassing. Next, hydrogen gas in the nascent stage was explosively injected from the hydrogen generation tank for 10 minutes while being stirred by the stirrer. The oxidation-reduction potential of the liquid at that time was about 600 mV. This was packed in a vacuum pack and heat-sterilized with a retort sterilizer to obtain a processed shiitake product. When this was compared with a shiitake mushroom product manufactured by a conventional method using only tap water, it was confirmed that the product using the manufacturing method according to the present invention showed extremely little browning over time.

Example 3 Soymilk was diluted with the reducing hydrogen water of the present invention and non-degasified water, respectively, and the oxidation-reduction potential before and after heating was measured.
Was obtained. From these values, it was confirmed that the soymilk diluted with the reducing solution of the present invention had a considerably lower oxidation-reduction potential before and after heating than non-degassed water. This indicates that the product treated with the reducing solution of the present invention is hardly oxidized during storage.

[Table 4]

Example 4 Rapeseed oil 3 from which heavy metal compounds such as iron and manganese have been removed in advance
0 liter was placed in a 50 liter vacuum tank having a stirring device and a heating device, and the inside was depressurized by a vacuum pump at 0.01 torr to perform degassing. Then
While stirring with a stirrer, nascent hydrogen gas was explosively injected from the hydrogen generation tank for 10 minutes to obtain a product. The oxidation-reduction potential of the rapeseed oil after production was about 600 mV. Using such rapeseed oil, vegetable tempura such as onions and carrots was prepared, packed in a vacuum pack and stored. When compared to the oil-stirred product without such treatment, it was confirmed that a pleasant flavor lasted for a long time. In addition, the fatigue of oil was reduced, and the number of usable times was improved.

Embodiment 5 In this embodiment, a manufacturing apparatus will be described with reference to the drawings. Reference numeral 1 denotes a cooking tank for both heating and vacuum, and reference numeral 2 denotes a vacuum pump for evacuating the tank 1 via a hose. 3 and 4
A heater and a cooler are provided around the tank 1. The tank 1 can rotate around a rotation shaft 6 provided slightly below the upper lid 5 to discharge the contents. A stirring blade 8 driven by a motor 7 is provided in the tank 1 to stir the contents while injecting hydrogen gas. By applying the DC voltage rectified by the DC rectifier 9, the nascent hydrogen gas is generated at the electrode of the electrolysis tank 10, and the hydrogen gas prepared in the hydrogen cylinder 11 is selectively tanked by the valves 12 and 13. Supply within 1. The hydrogen gas is supplied to the vicinity of the stirring blade 8, and the hydrogen gas is explosively released into the tank 1. Preferably, a nozzle 14 is provided at the tip of the stirring blade 8, and hydrogen gas from a supply source is discharged from the nozzle 14 into the tank 1. 15 is a pressure gauge and 16 is a vacuum gauge.

[0013]

As described above, the present invention provides a reductive hydrogen water for foods and the like having a remarkably low oxidation-reduction potential, effectively acting in preventing oxidation of foods and improving long-term storage stability, The reducing power of the liquid in which the nascent hydrogen gas is explosively expelled to the saturation point is extremely strong, and on the contrary, there is no disadvantage of the conventional antioxidant. The manufacturing method is
It is a device that allows hydrogen gas to explode in an explosive manner, which can reduce the oxidation-reduction potential at once, and its production method can be carried out on the reducing liquid itself or in the presence of raw materials such as foods,
Since the liquid contained in the raw material such as food is filled with the reducing saturated hydrogen gas together with the seasoning liquid and the like, a product having an extremely high antioxidant effect can be manufactured. Further, the apparatus used for producing the reducing liquid according to the present invention is characterized in that the hydrogen gas is released from the nozzle at the tip of the stirring blade while the liquid or food is stirred in the tank, so that the substance in the tank can be quickly released. Saturated with hydrogen gas. In addition, normal hydrogen gas and hydrogen gas at the time of generation can be selected, so that hydrogen gas can be ventilated according to the target in the tank.

[Brief description of the drawings]

 FIG. 1 is a simplified process diagram of a manufacturing apparatus according to the present invention.

[Description of sign]

1-vacuum heating / combination cooking tank, 2-vacuum pump, 3-heater, 4-cooler, 5-top cover, 6-rotation axis, 7-mo-
, 8-stirring blade, 9-DC rectifier, 10-electrolysis tank, 11-hydrogen cylinder, 12.13-valve, 14-nozzle, 15-pressure gauge, 16-vacuum gauge

Claims (11)

(57) [Claims] 1. A reducing hydrogen water such as a food made of a liquid which has been degassed under vacuum and aerated with hydrogen gas to a saturated state. 2. The reducing hydrogen water according to claim 1, wherein the liquid is water, an aqueous solution or a seasoning liquid. 3. The reducing hydrogen water according to claim 1, wherein said liquid is oil or fat. 4. The reducing hydrogen water as claimed in claim 1, wherein the boiling is carried out simultaneously with the deaeration. 5. The reducing hydrogen water according to claim 1, wherein the hydrogen passed through the degassed liquid is hydrogen generated during electrolysis of water. 6. The reducing hydrogen water according to claim 1, wherein hydrogen passed through the degassed liquid is supplied from a hydrogen cylinder. 7. The reducing hydrogen water according to claim 3, wherein heavy metal compounds are removed from the fats and oils before degassing. 8. A method for producing reducing hydrogen water for foods and the like, wherein the liquid in the tank is degassed under vacuum and hydrogen gas is ventilated to a saturated state. 9. The process is characterized in that the raw material and the liquid are boiled and degassed together in a vacuum tank, and then, while stirring them, hydrogen is aerated to a saturated state, then cooked, sealed and heated. Manufacturing methods for foods, etc. 10. A vacuum tank provided with heating means and stirring means, a hydrogen generator for supplying hydrogen to the vacuum tank,
An apparatus for producing reducing hydrogen water for foods and the like, comprising a vacuum pump for evacuating the vacuum tank. 11. The apparatus according to claim 9, wherein said hydrogen generator comprises an electrolysis tank and a hydrogen cylinder, and the hydrogen generated by said apparatus can be selected.