JP4652367B2 - Frozen confectionery comprising mixed gas clathrate and method for producing the same - Google Patents

Description

  The present invention relates to a frozen dessert comprising a saccharide-added carbon dioxide clathrate and a method for producing the same, and also relates to a frozen dessert comprising a mixed gas clathrate of carbon dioxide gas and a combustible gas and a method for producing the same.

  Frozen desserts that can feel the texture and taste when in the mouth have been developed. For example, in JP-A-6-261690, carbon dioxide gas and a gelling agent such as gelatin are added to the raw material so that a large amount of carbon dioxide gas is contained in the frozen dessert, and the dough is smooth and refreshing and refreshing. I have a frozen dessert. Moreover, in JP 2000-316481 A, a frozen confectionery has a smooth texture and a spoon-like texture, and at the same time enjoys the coolness of ice. It is supposed to be possible.

  In JP-A-2002-112709, a frozen confectionery having a mouthfeel and a refreshing texture can be produced by incorporating a frozen gel having a solid content of 30% by weight or less in the frozen confectionery. Yes. In addition, in Japanese Patent Application Laid-Open No. 2004-248591, a gel-like material containing a cellular protein is blended into a frozen confectionery at a specific ratio, so that there is a certain crispy sensation in the mouth, but it is not as strong as shaved ice. It has a light texture like a puffed snack that is one of snacks, and it is said that a new texture that melts comfortably in the mouth just by chewing 2-3 times.

  In JP-A-1-219460 (hereinafter referred to as “460”), a predetermined temperature-pressure region, that is, “ABC” shown in FIG. 4 (FIG. 1 in 460). The clathrate hydrate of carbon dioxide is uniformly dispersed by bringing ice particles or water and carbon dioxide into contact with each other under pressure and temperature-pressure conditions surrounded by “-D-E-F-G-A” A method for producing a frozen ice mass is described.

  In the 460 publication, the ice mass in which the clathrate hydrate of carbon dioxide gas obtained in this way is uniformly dispersed is crushed and made into ice pieces of an appropriate size and used for food. It is said that when the ice pieces are added to beverages such as water, juice, alcohol, etc., high-concentration carbon dioxide gas can be released and converted into carbonated beverages.

JP-A-6-261690 JP 2000-316481 A JP 2002-112709 A JP 2004-2458591 A JP-A-1-219460

  The present inventors have conceived that saccharides are added during the production of carbon dioxide clathrate, not “ice blocks in which carbon dioxide clathrate hydrate is uniformly dispersed” as in 460 gazette, and the production experiment When the obtained sugar-added carbon dioxide clathrate is included in the mouth, the foaming property is remarkable, it has not only sweetness due to sugar but also foaming and other textures, and it is not found in conventional frozen desserts It was found that the texture of can be tasted.

  In addition, the present inventors conceived of generating a mixed gas clathrate of carbon dioxide gas and combustible gas from water, carbon dioxide gas and combustible gas. Combustible gas mixed gas clathrate has remarkable foaming properties when put in the mouth, and when it is placed in the open air, it begins to decompose, and when ignited, flammable gas such as methane burns and flames are emitted. It turns out that there is a visual effect.

  The present invention has been made as a result of these production experiments, and aims to provide a frozen dessert comprising a saccharide-added carbon dioxide clathrate and a method for producing the same, and a mixed gas clathrate of carbon dioxide and combustible gas. It aims at providing the frozen confectionery which consists of, and its manufacturing method.

  The present invention provides (1) a frozen dessert comprising a sugar-added carbon dioxide clathrate and having effervescence and sweetness when contained in the mouth.

  The present invention is a method for producing a frozen confectionery comprising (2) a sugar-added carbon dioxide clathrate and having foaming and sweetness when contained in the mouth, wherein the underwater water is produced when the carbon dioxide clathrate is produced from water and carbon dioxide. The present invention provides a method for producing a frozen confectionery comprising a saccharide-added carbon dioxide clathrate characterized by producing a saccharide-added carbon dioxide clathrate by mixing saccharides into the mouth, and including foam in the mouth.

  The present invention provides (3) a frozen dessert comprising a mixed gas clathrate of carbon dioxide gas and combustible gas.

  The present invention is (4) a method for producing a frozen dessert comprising a mixed gas clathrate of carbon dioxide and combustible gas, wherein a mixed gas clathrate of carbon dioxide and combustible gas is generated from water, carbon dioxide and combustible gas. A method for producing a frozen dessert comprising a mixed gas clathrate of carbon dioxide gas and combustible gas is provided.

  This invention (1)-(2) is the frozen confectionery which consists of saccharides addition carbon dioxide clathrate, and its manufacturing method. As the saccharide, any sugar can be used as long as it is used as a sweetener for sucrose, glucose, invert sugar, and other foods and drinks.

  Moreover, this invention (3)-(4) is the frozen dessert which consists of a mixed gas clathrate of a carbon dioxide gas and a combustible gas, and its manufacturing method. As the combustible gas, any gas can be used as long as it is harmless to the human body and can generate carbon dioxide and mixed gas clathrate. Examples thereof include methane, ethane, propane, butane, or a gas containing two or more thereof.

  Hereinafter, the present invention will be sequentially described, including the clathrate generation experiment and the observation results of the obtained gas clathrate. FIG. 1 shows an outline of the clathrate generator used in this experiment. In addition, although illustration is abbreviate | omitted, the valve | bulb and other instruments are arrange | positioned according to a regular method.

<Experiment on carbon dioxide clathrate>
In producing the carbon dioxide clathrate, the production apparatus shown in FIG. 1 was used. 100 cc of distilled water was put in a pressure vessel, the temperature was set to 2 ° C., and carbon dioxide was sealed so that the vessel pressure was 3 MPa. The inside of the container was stirred at 1000 rpm, and the temperature and pressure conditions of 2 ° C. and 3 MPa were maintained for 2 days. Thereafter, the container was cooled to −20 ° C. and decompressed to atmospheric pressure, and the generated carbon dioxide clathrate was recovered. The recovered carbon dioxide clathrate had a remarkable foaming property when contained in the mouth, and was able to taste a texture not found in conventional frozen desserts having foaming properties and other textures.

  In this experiment, the carbon dioxide clathrate was produced under the temperature and pressure conditions of 2 ° C. and 3 MPa. However, the carbon dioxide clathrate is produced under low temperature and high pressure conditions from the carbon dioxide clathrate production decomposition line shown in FIG. The temperature and pressure conditions in this experiment are not limited.

  Here, the production and decomposition equilibrium of carbon dioxide clathrate is measured under constant pressure conditions as shown in EDSloan “Clathlate Hydrate of Natural Gases” 2nd Ed. P.297 (1998) Marcel Dekker, Inc. The clathrate was synthesized by lowering the temperature, the temperature and pressure were again completely decomposed, and the measurement was performed in advance before this experiment. According to the document, the equilibrium temperature of the carbon dioxide clathrate under atmospheric pressure is 217.8 K (−55.4 ° C.). From this, the carbon dioxide clathrate once generated is atmospheric pressure. Below, it should be stored at a temperature of -55.4 ° C. or lower.

<Experiment on frozen dessert with sweetened carbon dioxide clathrate>
In order to give sweet taste to a carbon dioxide clathrate-containing frozen dessert, in the production apparatus shown in FIG. Carbon dioxide was sealed so that the container pressure was 3 MPa. The inside of the container is stirred at 1000 rpm, and the temperature and pressure conditions of 2 ° C. and 3 MPa are maintained for 2 days. Each was collected.

The recovered carbon dioxide clathrate has a remarkable foaming ability when it is added to the mouth in any of these three types of sugars, and may have a texture not found in conventional frozen desserts with foaming and other textures. In addition to that, I was able to taste sweetness.
Further, these sugar-added carbon dioxide clathrates take longer to decompose when left in a room temperature and atmospheric pressure environment than when no sugar is added during production. That is, by adding sugar at the time of production, a better storage effect can be obtained compared to conventional carbon dioxide clathrate.

  FIG. 2 shows carbon dioxide clathrate production decomposition lines when the respective sugars are added. As shown in FIG. 2, the equilibrium condition is slightly changed to the low temperature and high pressure side compared to the case of using only distilled water. However, if the low temperature and high pressure conditions are higher than these equilibrium conditions, the temperature and pressure conditions are 2 ° C. and 3 MPa. Without limitation, a saccharide-added carbon dioxide clathrate can be produced.

  The sugar-added carbon dioxide clathrate of the present invention may be included in the mouth as a frozen dessert as it is, and further effects can be obtained by eating together with other frozen desserts, confectionery, foods, beverages and the like as follows.

  That is, the sugar-added carbon dioxide clathrate of the present invention is ice cream, sharpet, shaved ice, jelly, pudding, yogurt, nata de coco, agar, apricot tofu, tapioca, syrup, bee, fresh cream, millefeuille, marshmallow, fruit, chocolate , Cheese, cookies, wafers, cakes, tart, pie, cream puffs, mousse, bavaroa, panna cotta, donuts, waffles, baumkuchen, castella, kudari mochi, yokan, white balls, shiruko, zenzai, bracken, braised rice cake, kinako flour By adding or sprinkling, in addition to the original flavor and texture of these foods, the sweetness of the sugar-added carbon dioxide clathrate and the remarkable foaming properties can be combined to create an unprecedented texture.

  The sugar-added carbon dioxide clathrate of the present invention includes tap water, mineral water, milk, coffee, tea, vegetable juice, fruit juice, green tea, oolong tea, shachu tea, wheat tea, soda water, cola, beer, sake, By mixing, sprinkling, or floating on the original flavor of these beverages, you can add them to Shaoxing, Doburoku, Shochu, Awamori, Wine, Gin, Vodka, Tequila, Lamb, Brandy, Whiskey, Liqueur, and their cocktails. In addition to the texture, the sweetness of the sugar-added carbon dioxide clathrate and the remarkable foaming properties combine to create an unprecedented flavor and texture.

  Furthermore, the sugar-added carbon dioxide clathrate has a visual and auditory effect because carbon dioxide and ice pop out with crackling noises when it is decomposed.

<Experiment on frozen confectionery using mixed clathrate of carbon dioxide and combustible gas>
In the production apparatus shown in FIG. 1, 100 cc of water is added, the temperature is set to 6 ° C., and a mixed gas of carbon dioxide and methane (CO ₂ = 40 wt%, CH ₄ = 60%) is sealed so that the container pressure becomes 3 MPa. . The vessel is stirred at 1000 rpm, and the temperature and pressure conditions of 6 ° C. and 4 MPa are maintained for 2 days. Thereafter, the vessel is cooled to −20 ° C. and depressurized to atmospheric pressure, and the generated mixed gas lath rate of methane and carbon dioxide is reduced. It was collected. The same experiment was performed by changing the mixing ratio of carbon dioxide and methane.

  FIG. 3 shows the generated decomposition lines of the mixed gas clathrate, and also shows the case of carbon dioxide alone and methane alone.

  When the recovered mixed gas clathrate of carbon dioxide and methane was included in the mouth, the foaming property was remarkable, and a texture not found in conventional frozen desserts having foaming properties and other textures could be tasted. In addition, when a mixed gas clathrate of carbon dioxide and methane is placed in the open air, it begins to decompose, and when ignited, methane, which is a flammable gas, burns and produces a flame. It was.

  The frozen confectionery comprising a mixed gas clathrate of carbon dioxide gas and combustible gas according to the present invention is combined with other frozen confectionery, confectionery, confectionery, food, beverage, etc. as described above, similar to the frozen confectionery comprising the sugar-added carbon dioxide clathrate. Further effects can be obtained by eating.

  In addition, the frozen dessert by the mixed gas clathrate of the carbon dioxide gas and the combustible gas according to the present invention starts to decompose when placed in the outside air, and when ignited, methane as the combustible gas burns and a flame is emitted, so-called candle It can also be used for light applications.

  In addition to the above-described effects, sweetness can also be tasted when added to the mouth by adding sugar when producing a mixed gas clathrate of carbon dioxide and combustible gas. In this case, similarly to the sugar-added carbon dioxide clathrate, the effect of preserving the clathrate after generation can be expected.

Diagram showing the outline of the clathrate generator used in the clathrate generation experiment The figure which shows the production decomposition line of the carbon dioxide clathrate which added saccharides Diagram showing the production decomposition line of the mixed gas clathrate of carbon dioxide and methane The figure which shows the temperature-pressure conditions at the time of carbon dioxide clathrate hydrate ice block manufacture in a prior art

Claims (4)

  A frozen dessert comprising a mixed gas clathrate of carbon dioxide gas and combustible gas. The frozen dessert according to claim 1 , wherein the combustible gas is methane, ethane, bropan, butane, or a gas containing two or more thereof.   A method for producing a frozen dessert comprising a mixed gas clathrate of carbon dioxide and combustible gas, characterized in that a mixed gas clathrate of carbon dioxide and combustible gas is generated from water, carbon dioxide and combustible gas. A method for producing frozen dessert comprising a mixed gas clathrate of gas and combustible gas. The method for producing frozen dessert according to claim 3 , wherein the combustible gas is methane, ethane, bropan, butane, or a gas containing two or more thereof.

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