JP2005087192A - Reducing lactic acid bacteria beverage and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain lactic acid bacteria beverage economically producible with a small-sized production apparatus and having low oxidation-reduction potential and extremely strong reducibility. <P>SOLUTION: The reducing lactic acid bacteria beverage is obtained by dissolving hydrogen gas at -180°C to 90°C in lactic acid bacteria beverage at 0-100°C through applying pressure of 0.1-1,000 atm and returning the product to the normal temperature and normal pressure. Since the reducing lactic acid bacteria beverage has extremely low oxidation-reduction potential, the lactic acid bacteria beverage causes no health problem and can be ordinarily used as reducing lactic acid bacteria beverage. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The invention of this application relates to a novel reducing lactic acid bacteria beverage and a method for producing the same.

  Conventionally, lactic acid bacteria beverages are generally drunk in consideration of health promotion, but there is no way of verifying the lactic acid bacteria beverages from the standpoint of redox. Various types of lactic acid bacteria beverages are usually adopted in daily life, but the idea of giving the lactic acid bacteria beverages reducibility has been often taken into account, considering the oxidation-reduction potential of the lactic acid bacteria beverages that they drink. There wasn't.

  Therefore, as a result of repeated experiments to obtain a reducing lactic acid bacteria beverage, the inventor dissolved hydrogen gas that had been cooled to room temperature or cooled under pressure until it reached an equilibrium state. When it is removed and returned to room temperature and normal pressure, a part of the dissolved hydrogen gas is vaporized, but the hydrogen gas that is several times to several thousand times the normal solubility is dissolved. The present inventors have found that it has a very low redox potential because it is stably dissolved with little vaporization, and has completed the present invention.

  That is, an object of this invention is to provide the lactic acid bacteria drink which has sufficient reducibility, and its manufacturing method. This object of the present invention can be achieved by the following configurations.

  According to one aspect of the present invention, a lactic acid bacteria beverage having an oxidation-reduction potential of −10 mV or less under normal temperature and pressure is provided. This reducing lactic acid bacteria beverage has a sufficiently low oxidation-reduction potential of −10 mV or less, unlike lactic acid bacteria beverages that have been used for drinking so far, so that it does not cause any health problems and is reducible. It can be normally drunk as a lactic acid bacteria beverage.

  Moreover, according to another aspect of the present invention, hydrogen gas at −180 ° C. to 90 ° C. is pressurized to 0.1 atm to 1000 atm in a lactic acid bacteria beverage at 0 ° C. to 100 ° C., and returned to normal temperature and normal pressure. The reducing lactic acid bacteria drink obtained by this and its manufacturing method are provided.

  In the production of the reducing lactic acid bacteria beverage in the present invention, the upper limit of the temperature of the hydrogen gas was set to 90 ° C. The reason why the hydrogen gas was normally supplied in a hydrogen gas cylinder, It is common for the temperature of gas cylinders to be 90 ° C. due to sunlight, and even this level of hydrogen gas can be sufficiently dissolved in a lactic acid bacteria beverage, but if the temperature is too high, the temperature of the lactic acid bacteria beverage will rise significantly. This is because it is not preferable because the solubility is reduced. The reason why the lower limit of the temperature of the hydrogen gas is set to −180 ° C. is that hydrogen gas may be supplied in the form of liquid hydrogen cooled to −253 ° C. or less, but this liquid hydrogen is vaporized and dissolved in the lactic acid bacteria beverage. Although it depends on the temperature of the original lactic acid bacteria beverage, the supply pressure and flow rate of hydrogen gas, the temperature at which the lactic acid bacteria beverage can be dissolved so as not to solidify experimentally is limited. However, since the resulting reduced lactic acid bacteria beverage is finally returned to room temperature and normal pressure, from the viewpoint of economy and energy efficiency, the low temperature of liquid hydrogen is utilized for other purposes, and the lactic acid bacteria beverage It is better that the hydrogen temperature when dissolved in is 0 ° C. or higher.

  In addition, the pressure at the time of dissolving hydrogen gas in a lactic acid bacteria drink shall be 0.1 atmosphere-1000 atmospheres (gauge pressure). The higher the pressure, the more hydrogen gas will dissolve in the lactic acid bacteria beverage, but the resulting reduced lactic acid bacteria beverage will eventually be returned to normal temperature and pressure, so even if the pressure is too high, it will be at normal pressure. Since the amount of hydrogen that is vaporized when returned is increased, it is wasted economically and in energy. Preferably 0.1 to 10 atmospheres, more preferably 1 to 8 atmospheres is used.

  At this time, the dissolution rate of hydrogen gas in the lactic acid bacteria beverage changes depending on the temperature and pressure when the hydrogen gas is dissolved, but about 0.001 to 0.5 wt% is stable when the temperature is returned to normal temperature and pressure. And dissolved. Since the solubility of hydrogen gas in lactic acid bacteria beverages at room temperature and normal pressure is about 2 ml / 100 ml (about 1.8 × 10 −4 wt%), the amount of hydrogen gas in the reducing lactic acid bacteria beverage obtained in the present invention is simply normal temperature. Compared with the case where hydrogen gas is dissolved under pressure, about 5 to 2500 times as much hydrogen gas is dissolved.

  The reason why such a large amount of hydrogen gas is stably dissolved in the lactic acid bacteria beverage can be considered that a part of the hydrogen gas is dissolved in a supersaturated state, but by itself, the amount of dissolved hydrogen gas is not enough. There is too much to explain. Although it is necessary to wait for further research for the detailed reason, the present inventor presumed that the following phenomenon occurred.

  That is, even if hydrogen gas is dissolved in a lactic acid bacteria beverage under normal temperature and normal pressure, no reaction usually occurs. However, when hydrogen gas is dissolved in the lactic acid bacteria beverage under pressure, the oxygen atoms in the lactic acid bacteria beverage and the hydrogen atoms in the hydrogen gas approach each other, resulting in hydrogen bonds between them. Dissolves more than it does. This hydrogen bond once generated remains in a stable state even when it is returned to normal pressure, so hydrogen gas that is several to several thousand times more stable than the expected quantity is dissolved even under normal pressure. It is estimated to be.

  In producing the reducing lactic acid bacteria beverage in the present invention, a well-known gas-liquid contact device can be used, and it can be appropriately used regardless of whether it is a batch type or a continuous flow type. Naturally, the hydrogen gas vaporized when the lactic acid bacteria beverage that has absorbed hydrogen gas at high pressure is returned to normal temperature and pressure can be recovered and reused. Hereinafter, specific examples of the present invention will be described in detail.

  (Example)

  First, the pH and redox potential of the lactic acid bacteria beverage before dissolving hydrogen gas were measured. The results are summarized in a table.

  As an example, room temperature lactic acid bacteria beverages were adjusted to normal temperature hydrogen gas at an inlet pressure of 6 atm and an outlet pressure of 0.2 atm, using a gas-liquid contact device, and a total of 1 liter at a rate of 200 ml / min for 5 minutes. Washed away. Thereafter, the obtained reducing lactic acid bacteria beverage was kept under normal temperature and pressure, and the oxidation-reduction potential and pH were measured. The results are summarized in the table.

（酸化還元電位及びｐＨ測定については、共に東亜ＤＫＫ製ＯＲＰ計測器及びｐＨ計測器を用いた）
この表の結果から、本発明の還元性乳酸菌飲料はｐＨがあまり変化しないにもかかわらず酸化還元電位が−５６８ｍｖと非常に低い還元性を示しているのがわかる。

(For redox potential and pH measurement, both ORP measuring instrument and pH measuring instrument made by Toa DKK were used)
From the results in this table, it can be seen that the reductive lactic acid bacteria beverage of the present invention has a reductive potential as very low as -568 mV even though the pH does not change much.

この表２の結果によれば、本発明に従って得られた還元性乳酸菌飲料を密閉容器内に保存すると徐々に酸化還元電位の値が低下して約２４時間〜４８時間後に極小値をとった後、徐々に上降する傾向がみられた。特にこのような電位変化が生じる理由については現在のところまだ解明されていないが、後半の酸化還元電位の上昇については容器内への周囲空気の進入の影響も考えられなくないので、別途、密閉容器を開放した場合の酸化還元電位の経時変化を確認することとした。

According to the results in Table 2, after the reducing lactic acid bacteria beverage obtained according to the present invention is stored in a sealed container, the value of the oxidation-reduction potential gradually decreases and takes a minimum value after about 24 to 48 hours. There was a tendency to descend gradually. In particular, the reason why such a potential change occurs has not yet been elucidated at present. However, the increase in the second half of the redox potential cannot be considered due to the ingress of ambient air into the container. It was decided to confirm the change with time of the oxidation-reduction potential when the container was opened.

  The reducing lactic acid bacteria beverage having a redox potential of -568 mV in Table 1 was allowed to stand at room temperature, and the relationship between elapsed time, redox potential and pH was measured. The results are summarized in Table 3.

この表３の結果によれば、本発明に従って得られた還元性乳酸菌飲料は開放容器にて保存するとｐＨにほとんど変化を及ぼさずに、酸化還元電位のみ上昇することがわかる。以上の表から推測すると乳酸菌飲料中に溶解していた水素ガスが気化してしまうというよりも、空気中の酸素が溶け込むことにより酸化還元電位が上昇すると考えられる。

According to the results shown in Table 3, it can be seen that the reductive lactic acid bacteria beverage obtained according to the present invention increases only the oxidation-reduction potential with little change in pH when stored in an open container. Presuming from the above table, it is considered that the oxidation-reduction potential rises as oxygen in the air dissolves rather than the hydrogen gas dissolved in the lactic acid bacteria beverage evaporates.

The invention's effect

  As described above, according to the present invention, since a lactic acid bacteria beverage having a very low redox potential under normal temperature and normal pressure can be obtained, it can be used normally without causing any health problems.

Claims (5)

  A lactic acid bacteria beverage having a redox potential of −10 mv or less and −2000 mv or more under normal pressure.   A lactic acid bacteria beverage obtained by pressurizing and dissolving a hydrogen gas of −180 ° C. to 90 ° C. to 0.1 to 1000 atmospheres in a lactic acid bacteria beverage at 0 ° C. to 100 ° C., and returning to normal temperature and pressure.   3. The lactic acid bacteria beverage contains at least one selected from tap water, purified tap water, alkaline ionized water, mineral-containing water, side water, seawater desalted water, purified water, and pure water. The lactic acid bacteria beverage described. The manufacturing method of the lactic acid bacteria drink which consists of the process of the following (1) and (2).
(1) A process in which hydrogen gas of −180 ° C. to 90 ° C. is pressurized to 0.1 atmospheric pressure to 1000 atmospheric pressure and dissolved in a lactic acid bacteria beverage of 0 ° C. to 100 ° C.
(2) The process which returns the lactic acid bacteria drink obtained by the process of said (1) to a normal pressure.   The method for producing a lactic acid bacteria beverage according to claim 4, wherein the hydrogen gas is supplied batchwise or continuously.