Gas-containing substrates, food products, cosmetics

Abstract

To provide a gas-containing base material that can contain a large amount of hydrogen gas without having gelatin as the essential component, and prevents coloration.SOLUTION: A gas-containing base material contains a gelatinous composition containing hydrogen gas. The content of hydrogen gas in a foamy state is 10 to 90 vol.% [v / w]. The composition contains at least one emulsifier selected from the group consisting of saponin, sucrose fatty acid ester, glycerol fatty acid ester, lecithin and sodium caseinate. The composition substantially contains no gelatin.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to gas-containing substrates, foods, and cosmetics.

Background Art

[0002] In recent years, hydrogen gas is expected to have various functions such as a function of removing active oxygen and a function of enhancing biological activity. Therefore, foods, beverages, cosmetics, etc. containing hydrogen gas have attracted attention. For example, Patent Document 1 describes a gas-containing substrate. The gas-containing substrate described in Patent Document 1 includes a gel-like composition containing hydrogen gas in a bubble state. In addition, since the gel-like composition further contains gelatin, the hydrogen gas content becomes 10 to 60 vol% in terms of the volume / weight% (v / w%) of the composition, and the gas-containing substrate can contain a large amount of hydrogen gas.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the gas-containing substrate described in Patent Document 1, since the gel-like composition contains gelatin as an essential component, the gas-containing substrate can contain a large amount of hydrogen gas. However, since the gel-like composition contains gelatin, for example, during storage, there is a problem that the gas-containing substrate is colored due to gelatin, which is an essential component.

[0005] The present invention provides a gas-containing substrate that can contain a large amount of hydrogen gas without containing gelatin as an essential component and is less likely to be colored.

Means for Solving the Problems

[0006] The present invention has the following aspects. <1> A gas-containing substrate comprising a gel-like composition containing hydrogen gas, wherein the content of hydrogen gas in a bubbly state is 10 to 90 volume% [v / w], the composition contains at least one emulsifier selected from the group consisting of saponin, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, and sodium caseinate, and the composition substantially does not contain gelatin. <2> The gelation temperature of the composition is 10 to 60°C. <1> A gas-containing substrate. <3> <1> or <2> Food containing a gas-containing substrate. <4> <1> or <2> Cosmetics containing a gas-containing base material. [Effects of the Invention]

[0007] According to the present invention, a gas-containing substrate is provided that can contain a large amount of hydrogen gas without containing gelatin as an essential component, and is less prone to discoloration. [Modes for carrying out the invention]

[0008] In this specification and in the claims, "hydrogen gas content in bubble form (volume % [v / w])" means the volume (cm³) of hydrogen gas contained in bubble form in a predetermined mass (100g) of the gas-containing substrate. 3 This refers to the proportion of ). In this specification, "saturation solubility of hydrogen gas in water" refers to the saturation solubility of hydrogen gas in water at atmospheric pressure. Here, "gas dissolution," which defines saturation solubility, is the state in which Henry's Law holds true and the gas is dissolved in molecular form according to the pressure.

[0009] The amount of hydrogen gas in the gas-containing substrate in the bubbly state is determined as follows: Under atmospheric pressure and 25°C, 20-30g of the gas-containing substrate is accurately weighed into a headspace vial (capacity: 100mL) used for gas chromatography (GC) analysis (TCD detector) and sealed. The headspace vial is heated to 70°C and heating is continued at 70°C until the bubbles disappear from the gas-containing substrate. After the bubbles disappear, the gas phase gas in the headspace vial is collected, and the amount of hydrogen gas is quantified by GC analysis to calculate the amount of hydrogen gas in the bubbly state in the gas-containing substrate (volume % [v / w%]). For example, if the liquid medium is water, the saturation solubility of hydrogen gas in water is 1.6 ppm (2 volume % [v / w]) at 20°C and 1.5 ppm (1.8 volume % [v / w]) at 70°C, showing almost no change. In other words, since the amount of dissolved hydrogen gas in the gel-like composition remains almost unchanged before and after measurement, the hydrogen gas content determined by the above method can be considered as the content of hydrogen gas in a bubbly state. In this specification and the claims, the "~" indicating a numerical range means that the numbers before and after it are included as the lower and upper limits, respectively.

[0010] The gas-containing substrate of the present invention comprises a gel-like composition. The gel-like composition contains at least one emulsifier obtained from the group consisting of saponins, sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and sodium caseinate, and substantially does not contain gelatin. The gel-like composition is obtained by gelling a liquid composition containing a liquid medium, a gelling agent, and an emulsifier. Here, "substantially gelatin-free" means that the gel-like composition contains no gelatin at all, or that the gel-like composition contains an amount of gelatin sufficient to cause discoloration of the gas-containing substrate. Thus, the present invention does not exclude the inclusion of gelatin as an impurity, such as that which may inevitably be introduced when manufacturing the gas-containing substrate. If the gel-like composition contains gelatin, the gelatin content may be, for example, 0.1% by mass or less, 0.01% by mass or less, or 0.001% by mass or less, based on 100% by mass of the gel-like composition. The gel-like composition in the present invention may further contain other components besides the liquid medium, gelling agent, and emulsifier, as necessary, to the extent that it does not impair the effects of the present invention.

[0011] (Liquid medium) The liquid medium is a medium for dissolving or dispersing hydrogen gas, gelling agents, and emulsifiers. When the gas-containing substrate of the present invention is applied to food, water is preferred as the liquid medium. Examples of water include purified water. When the gas-containing substrate of the present invention is applied to cosmetics, an aqueous medium containing water is preferred as the liquid medium because it readily emulsifies with oily components used in cosmetics to form an emulsion. The aqueous medium may further contain a lower alcohol and a glycol. Examples of lower alcohols include ethyl alcohol and isopropyl alcohol. Examples of glycols include ethylene glycol, diethylene glycol, propylene glycol, dipropylene glycol, 1,3-butanediol, and 1,4-butanediol. The proportion of water in the aqueous medium is preferably 50% by mass or more, more preferably 70% by mass or more, and particularly preferably 100% by mass, of the aqueous medium (100% by mass).

[0012] (emulsifier) Emulsifiers are components that cause liquid compositions to foam. By foaming a liquid composition in the presence of hydrogen gas, a large amount of hydrogen gas in a bubbly state can be incorporated into the liquid composition. In the gas-containing substrate of the present invention, the emulsifier is at least one selected from the group consisting of saponin, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, and sodium caseinate.

[0013] The saponin is not particularly limited as long as it exhibits foaming properties. For example, saponin extracts obtained from plants or animals, or purified products of these saponin extracts, can be used. Specific examples of saponins include quillaja extract, quillaia saponin, phytosterols, sphingolipids, soybean saponin, bile powder, animal sterols, tomato glycolipids, yucca schidigera extract, barley bran extract, enzyme-treated soybean saponin extract, tea seed saponin, and beet saponin, with quillaja extract being more preferred. These saponins may be used alone or in combination of two or more.

[0014] Sucrose fatty acid ester is an ester of sucrose and fatty acid. Examples of fatty acids in sucrose fatty acid ester include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. These fatty acids in sucrose fatty acid ester may be used alone or in combination of two or more.

[0015] As sucrose fatty acid ester, sucrose laurate, sucrose palmitate, sucrose myristate, sucrose stearate, and sucrose oleate are preferred from the viewpoints of excellent solubility in water or an aqueous medium and high transparency, and sucrose palmitate and sucrose myristate are particularly preferred. These sucrose fatty acid esters may be used alone or in combination of two or more.

[0016] As sucrose fatty acid ester, any of sucrose fatty acid polyester, sucrose fatty acid monoester, sucrose fatty acid diester, and sucrose fatty acid triester can be used. These sucrose fatty acid esters may be used alone or in combination of two or more. The content of monoester in the mixture of sucrose fatty acid ester is preferably 40% - 85%, more preferably 50% - 85%. The HLB (Hydrophilic-Lipophilic Balance) value of the sucrose fatty acid ester is preferably from 15 to 19, more preferably from 15 to 17, and even more preferably from 15 to 16. When the HLB value of the sucrose fatty acid ester is not less than the lower limit value, the solubility of the sucrose fatty acid ester in water or an aqueous medium is excellent, and the transparency is increased. When the HLB value of the sucrose fatty acid ester is not more than the upper limit value, the liquid composition is likely to foam and the foaming property is increased by the sucrose fatty acid ester, so that the content of hydrogen gas in the bubble state tends to increase. The HLB value of the sucrose fatty acid ester can be measured by methods such as the Atlas method, the Griffin method, the Davis method, and the Kawakami method.

[0017] Glycerin fatty acid ester is an ester of glycerin and a fatty acid. Examples of the fatty acid in the glycerin fatty acid ester include caprylic acid, lauric acid, myristic acid, stearic acid, oleic acid, and behenic acid. These fatty acids in the glycerin fatty acid ester may be used alone or in combination of two or more.

[0018] As the glycerin fatty acid ester, either polyglycerin fatty acid ester or monoglycerin fatty acid can be used. These glycerin fatty acid esters may be used alone or in combination of two or more. An ester of polyglycerin obtained by polymerizing glycerin and a fatty acid is preferred, and an ester of decaglycerin obtained by polycondensing glycerin on average 10 times and a fatty acid is more preferred. Specific examples of the decaglycerin fatty acid ester include decaglycerin caprylate, decaglycerin laurate, decaglycerin myristate, decaglycerin stearate, decaglycerin oleate, decaglycerin behenate, and decaglycerin palmitate, with decaglycerin laurate, decaglycerin myristate, and decaglycerin palmitate being more preferred, and decaglycerin myristate being particularly preferred. These decaglycerol fatty acid esters may be used individually or in combination of two or more.

[0019] The HLB value of the glycerin fatty acid ester is preferably 15 to 19, more preferably 15 to 17, and even more preferably 15 to 16. When the HLB value of the glycerin fatty acid ester is above the lower limit, the glycerin fatty acid ester exhibits excellent solubility in water or aqueous media and high transparency. When the HLB value of the glycerin fatty acid ester is below the upper limit, the glycerin fatty acid ester makes the liquid composition more prone to foaming, increasing foaming ability, and thus tending to increase the hydrogen gas content in the foam state. The HLB value of glycerol fatty acid esters can be measured using methods such as the Atlas method, Griffin method, Davis method, and Kawakami method.

[0020] Examples of lecithin include soy lecithin, egg yolk lecithin, plant lecithin, enzyme-treated lecithin, enzyme-hydrolyzed lecithin, and fractionated lecithin. Enzyme-hydrolyzed lecithin is preferred from the viewpoint of hydrophilicity and dispersibility. Commercially available lecithin can also be used. An example of a commercially available lecithin is Lecimar EL (manufactured by Riken Vitamin Co., Ltd.). However, commercially available lecithin is not limited to this example. These lecithins may be used individually or in combination of two or more types.

[0021] Commercially available sodium caseinate can be used as the raw material. Examples of commercially available sodium caseinate include MIPRODAN30 (manufactured by Nippon Shinyaku Co., Ltd.). However, commercially available sodium caseinate is not limited to these examples.

[0022] (Gelling agent) A gelling agent is a component that causes a liquid composition to gel. When a liquid composition gels, the gelled composition can retain a large amount of hydrogen gas in a bubbly state for an extended period of time. Examples of gelling agents include thickening polysaccharides. Specific examples of thickening polysaccharides include carrageenan, gellan gum, carob bean gum, xanthan gum, tara gum, glucomannan, Aureobasidium culture solution, succinoglycan, amaseed gum, gum arabic, arabinogalactan, sodium alginate, gellan gum, cassia gum, ghati gum, curdlan, karaya gum, chitosan, guar gum, guar gum enzyme hydrolysate, yeast cell wall, psyllium seed gum, wormwood seed gum, tamarind seed gum, dextran, dextrin, tragacanth gum, okra, microfibrous cellulose, ferceleran, sea lettuce extract, pullulan, pectin, macrophomopsis gum, ramsang gum, levan, agar, soybean polysaccharides, and cellulose derivatives. Thickening polysaccharides may be used individually or in combination of two or more types. Among these, carrageenan, gellan gum, carob bean gum, xanthan gum, tara gum, glucomannan, Aureobasidium culture solution, succinoglycan, amaseed gum, gum arabic, arabinogalactan, sodium alginate, gellan gum, cassia gum, ghati gum, curdlan, karaya gum, chitosan, guar gum, guar gum enzyme hydrolysate, yeast cell wall, psyllium seed gum, wormwood seed gum, tamarind seed gum, dextran, dextrin, tragacanth gum, okra, microfibrous cellulose, ferceleran, sea lettuce extract, pullulan, pectin, macrophomopsis gum, ramsang gum, levan, agar, soybean polysaccharides, and cellulose derivatives are preferred as gelling agents, with carrageenan, gellan gum, carob bean gum, xanthan gum, tara gum, and glucomannan being more preferred.

[0023] (Other ingredients) When the gas-containing base material of the present invention is applied to foods such as jelly, other components may include sweeteners (sugar, granulated sugar, sucrose, fructose, glucose, fructose-glucose liquid sugar, aspartame, stevia, maltodextrin, etc.), acidulants (citric acid, malic acid, tartaric acid, etc.), excipients (dextrin, starch, etc.), fruit juice, vitamins, minerals, etc. Both sugar-based and non-sugar-based sweeteners can be used as sweeteners. Examples of carbohydrate-based sweeteners include monosaccharides such as glucose, fructose, and galactose; disaccharides such as sucrose, maltose, and lactose; sugar alcohols such as sorbitol, maltitol, erythritol, lactitol, xylitol, palatinose, and reduced starch hydrolysates; and sucrose structural isomers such as palatinose. Examples of non-sugar sweeteners include stevia and aspartame. Non-reducing carbohydrate-based sweeteners and non-carbohydrate sweeteners are preferred because they are less likely to cause discoloration, with granulated sugar, sucrose, aspartame, stevia, and maltodextrin being more preferred. The proportion of sweetener is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, and even more preferably 0 to 15% by mass, of the gel-like composition (100% by mass).

[0024] When the gas-containing substrate of the present invention is applied to cosmetics, other components may include: moisturizing agents, astringents (antiperspirants), cooling agents, UV protection agents, and other chemicals; fragrances, pigments, and other ingredients that impart sensory characteristics; and quality-preserving ingredients such as preservatives, antioxidants, chelating agents (metal ion element encapsulants), colorfastness inhibitors, and buffering agents. Moisturizing ingredients include hydrolyzed collagen, glycerin, stearyltrimethylammonium chloride, propylene glycol, 1,3-butylene glycol, betaine, hyaluronic acid, lavender oil, and ethylhexylglycerin. Astringents include citric acid, lactic acid, aluminum sulfate, lemon water, and witch hazel. Examples of cooling agents include menthol, ethyl alcohol, camphor, and eucalyptus oil. Examples of UV protection agents include titanium dioxide, zinc oxide, and octyl triazone. Other medications include skin whitening agents (vitamin C or its derivatives), hair growth agents, acne treatments, dandruff and itching treatments, deodorants, anti-inflammatory agents (such as dipotassium glycyrrhizate), disinfectants, nutrients, activators, and agents that improve physiological functions. Examples of fragrances include natural fragrances derived from plants or animals, and organically synthesized synthetic fragrances. Examples of pigments include tar dyes (organic synthetic dyes, etc.) that can be used in cosmetics as defined by the Ministry of Health, Labour and Welfare, natural pigments extracted from plants, animals, or microorganisms, and inorganic pigments. Examples of preservatives include parabens, sorbic acid, sodium dehydroacetate, quaternary ammonium salts (such as benzalkonium chloride and benzethonium chloride), chlorooxydin, pentylene glycol, phenoxyethanol, and ethylhexylglycerin. Examples of antioxidants include tocopherol (vitamin E), ascorbic acid, dibutylhydroxytoluene (BHT), and butylhydroxyanisole (BHA). Examples of chelating agents include chelating agents (such as sodium edetate, ethylenediaminetetraacetate (EDTA), and citric acid).

[0025] The hydrogen gas content in the gas-containing substrate in a bubbly state is 10 to 90 volume% [v / w], preferably 30 to 90 volume% [v / w], more preferably 60 to 90 volume% [v / w], even more preferably 70 to 90 volume% [v / w], and particularly preferably 75 to 90 volume% [v / w]. If the hydrogen gas content in the gas-containing substrate is above the lower limit of the above range, the hydrogen gas content in the gas-containing substrate is sufficiently high, and the various functions of hydrogen gas can be fully expressed. Up to the upper limit of the above range, hydrogen gas can be dispersed in bubbles, and a good appearance is obtained. Beyond this point, it becomes difficult to form stable bubbles.

[0026] The hydrogen gas content can be adjusted in the manufacturing method described later by adjusting the ratio of gelling agent and emulsifier, the amount of hydrogen gas supplied when incorporating hydrogen gas in a bubbly state into the liquid composition, and the stirring conditions of the liquid composition (rotation speed, time, etc.).

[0027] (Percentage of each component) The proportion of liquid medium in a gel-like composition is the remainder after subtracting the proportion of components other than the liquid medium. The proportion of the liquid medium is preferably 70.0 to 98.8% by mass of the gel-like composition (100% by mass), more preferably 85.0 to 99.5% by mass, even more preferably 92.0 to 99.2% by mass, and particularly preferably 94.5 to 98.5% by mass. If the proportion of the liquid medium is above the lower limit of the above range, the gel-like composition will not become excessively hard, and the feel of the gas-containing substrate will be good. If the proportion of the liquid medium is below the upper limit of the above range, it is easier to retain a large amount of hydrogen gas in a bubbly state in the gel-like composition for a long period of time. The proportion of the emulsifier is preferably 0.1 to 20.0% by mass of the gel-like composition (100% by mass), more preferably 0.2 to 10.0% by mass, even more preferably 0.3 to 5.0% by mass, and particularly preferably 0.5 to 3.0% by mass. If the proportion of the emulsifier is above the lower limit of the above range, the foaming ability of the liquid composition tends to increase, and the content of hydrogen gas in the bubbly state tends to increase. If the proportion of the emulsifier is below the upper limit of the above range, the discoloration of the gas-containing substrate tends to be further reduced. The proportion of the gelling agent is preferably 0.1 to 10.0% by mass, more preferably 0.3 to 5.0% by mass, even more preferably 0.5 to 3.0% by mass, and particularly preferably 1.0 to 2.5% by mass, of the gel-like composition (100% by mass). If the proportion of the gelling agent is above the lower limit of the above range, it is easier to retain a large amount of hydrogen gas in a bubbly state in the gel-like composition for a long period of time. If the proportion of the gelling agent is below the upper limit of the above range, the gel-like composition does not become excessively hard, and the feel of the gas-containing substrate is improved.

[0028] The gas-containing substrate of the present invention can be manufactured, for example, by a manufacturing method having the following steps (I), (II), and (III). Step (I): A step of preparing a liquid composition comprising a liquid medium, a gelling agent, and an emulsifier. Step (II): A step following step (I) in which hydrogen gas in a bubbly state is incorporated into the liquid composition. Step (III): After step (II), the liquid composition containing hydrogen gas in a bubbly state is cooled and gelled to obtain a gas-containing substrate containing a gel-like composition.

[0029] (Process (I)) Liquid compositions can be prepared by dissolving a gelling agent, an emulsifier, and other components as needed in a liquid medium. When dissolving each component in a liquid medium, the water may be heated.

[0030] (Step (II)) By supplying hydrogen gas to a liquid composition, the hydrogen gas is dissolved in the liquid medium, and a liquid composition containing hydrogen gas in a bubbly state is obtained. The temperature of the liquid composition when hydrogen gas is supplied is preferably above the gelation temperature and 20°C or less above the gelation temperature, more preferably above the gelation temperature and 10°C or less above the gelation temperature, and even more preferably above the gelation temperature and 5°C or less above the gelation temperature.

[0031] The amount of hydrogen gas supplied can be appropriately set according to the hydrogen gas content in the desired gas-containing substrate. The amount of hydrogen gas supplied is preferably such that the total amount of hydrogen gas dissolved in the liquid composition and hydrogen gas in the bubble state exceeds the saturation solubility of hydrogen gas in water, and more preferably such that the content of hydrogen gas in the bubble state in the final gas-containing substrate is 10 to 90 volume% [v / w].

[0032] As for the apparatus used in step (II), any apparatus capable of uniformly dispersing hydrogen gas as desired bubbles in the liquid composition can be used, as are various apparatuses and equipment used for gas-liquid dispersion operations. The materials of the apparatus can be selected within a range that does not impair the effects of the present invention, taking into consideration corrosion resistance to gelling agents, emulsifiers, other components, hydrogen gas, etc.; heat resistance at the operating temperature; and elution into the liquid composition.

[0033] In step (II), it is preferable to supply hydrogen gas to the liquid composition while stirring the liquid composition, or to supply hydrogen gas to the liquid composition without stirring the liquid composition and then shake it. Methods of stirring include using a stirrer, using a homomixer, and using a line mixer. The method using a line mixer is preferred because it can be manufactured simply and efficiently while suppressing the discharge of excess hydrogen gas and ensuring high safety, and it can also reduce the inclusion of unwanted gases. Methods of shaking include using a shaker.

[0034] (Process (III)) A liquid composition containing gas in a bubbly state is gelled to obtain a gas-containing substrate containing a gel-like composition that includes hydrogen gas in a bubbly state. The gelation of a liquid composition can be achieved by cooling the liquid composition.

[0035] The gelation of the liquid composition is preferably carried out after filling the liquid composition into a container and sealing it, in order to minimize the loss of hydrogen gas in the form of bubbles contained within the liquid composition. To minimize the loss of hydrogen gas in bubble form from volatilization into the gas phase, it is preferable to fill and seal the container as quickly as possible.

[0036] As for the container, it is preferable to use one made of a material that is impermeable to hydrogen gas in order to suppress hydrogen gas permeation loss. Examples of containers include pouches with an aluminum layer, bags made of films with low hydrogen gas permeability, metal containers, and composite containers that combine these.

[0037] When the gas-containing substrate of the present invention is applied to food, the gel-like composition is preferably gelled to a consistency that is drinkable or chewable, for example, so that it can be served as a jelly-like food or beverage.

[0038] (Mechanism of action) In the gas-containing substrate of the present invention described above, the gel-like composition contains at least one emulsifier selected from the group consisting of saponin, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, and sodium caseinate. Therefore, the liquid composition before gelation is sufficiently foamed by the emulsifier, and by foaming the liquid composition in the presence of hydrogen gas, a large amount of hydrogen gas in a bubbly state can be incorporated into the liquid composition. Thus, even if the gel-like composition does not require gelatin as an essential component, the gas-containing substrate of the present invention can contain a large amount of hydrogen gas in a bubbly state. In addition, because the gas-containing substrate of the present invention has a gel-like composition that is substantially free of gelatin, discoloration is less likely to occur during storage, etc. Furthermore, in the gas-containing substrate of the present invention, since the gel-like composition contains hydrogen gas in the form of bubbles, the amount of hydrogen gas dissolved in the gel-like composition is equal to the saturation solubility of hydrogen gas in water. In other words, the total amount of hydrogen gas dissolved in the gel-like composition and hydrogen gas in the form of bubbles exceeds the saturation solubility of hydrogen gas in water. A gas-containing substrate containing a large amount of hydrogen gas in this way can fully exhibit the various functions of hydrogen gas (such as the function of removing reactive oxygen species and the function of enhancing biological activity). [Examples]

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following description.

[0040] <Method for measuring the content of hydrogen gas in bubble form> Under atmospheric pressure and 25°C, 20-30g of the gas-containing substrate was accurately weighed and placed into a headspace vial (capacity: 100mL) used for GC analysis. The headspace vial was heated to 70°C and heating continued at 70°C until the bubbles disappeared from the gas-containing substrate. After the bubbles disappeared, the gas phase gas from the headspace vial was collected, and the hydrogen gas was quantified by GC analysis (TCD detector). The hydrogen gas content (volume % [v / w%]) in the bubble state was calculated.

[0041] <Example 1> A mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar") was added to a container as a gelling agent: 2.0% by mass, granulated sugar: 10.0% by mass, quillaja extract (Maruzen Pharmaceutical Co., Ltd.'s "Quillayanin P-20"): 1.0% by mass, and water. The mixture was then heated to 70°C and stirred to prepare a liquid composition. While stirring the liquid composition, hydrogen gas was passed through it to obtain a liquid composition containing hydrogen gas in a bubbly state. When this liquid composition was cooled to 30°C and allowed to stand for 1 hour, a hydrogen bubble-containing jelly was obtained. The hydrogen gas-containing jelly contained hydrogen gas dissolved in a gel-like composition and hydrogen gas in the form of bubbles. The content of hydrogen gas in bubbles in the hydrogen gas-containing gel of Example 1 was 66 vol% [v / w]. When this hydrogen gas-containing jelly was left at 30°C for one month, it did not change color.

[0042] <Example 2> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar") was added to a container as a gelling agent: 2.0% by mass, granulated sugar: 10.0% by mass, sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation's "Ryoto Sugar Ester M-1695", monoester content 80%): 1.0% by mass, and water was added, the mixture was heated to 70°C, and stirred to prepare a liquid composition. The hydrogen gas content in the bubbly form of the hydrogen gas-containing gel in Example 2 was 33% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it did not change color.

[0043] <Example 3> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar") was added to a container as a gelling agent: 2.0% by mass, granulated sugar: 10.0% by mass, sucrose fatty acid ester (Mitsubishi Chemical Foods Corporation "Ryoto Sugar Ester P-1670", monoester content 80%): 1.0% by mass, and water was added, the temperature was raised to 70°C, and the mixture was stirred to prepare a liquid composition. The hydrogen gas content in the hydrogen gas-containing gel of Example 3 was 87% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it did not change color.

[0044] <Example 4> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Clear Gar") was added to a container as a gelling agent: 2.0% by mass, granulated sugar: 10.0% by mass, glycerin fatty acid ester (Mitsubishi Chemical Foods Corporation's Decaglycerin Myristate M-7D): 1.0% by mass, and water, and the mixture was heated to 70°C and stirred to prepare a liquid composition. The hydrogen gas content in the bubbly form of the hydrogen gas-containing gel in Example 4 was 78% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it did not change color.

[0045] <Example 5> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar"): 2.0% by mass, granulated sugar: 10.0% by mass, lecithin (Riken Vitamin Co., Ltd., Lecimar EL): 1.0% by mass, and water were placed in a container as a gelling agent, the temperature was raised to 70°C, and the mixture was stirred to prepare a liquid composition. The hydrogen gas content in the hydrogen gas-containing gel of Example 5 was 16% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it did not change color.

[0046] <Example 6> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar") was added to a container as a gelling agent: 2.0% by mass, granulated sugar: 10.0% by mass, sodium caseinate (Nippon Shinyaku Co., Ltd. MIPRODAN30): 1.0% by mass, and water, and the mixture was heated to 70°C and stirred to prepare a liquid composition. The hydrogen gas content in the bubbly form of the hydrogen gas-containing gel in Example 6 was 70% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it did not change color.

[0047] <Comparative Example 1> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar"), 2.0% by mass of granulated sugar, 2.0% by mass of gelatin, and water were placed in a container, the temperature was raised to 70°C, and the mixture was stirred to prepare a liquid composition. The hydrogen gas content in the bubbly form within this hydrogen gas-containing gel was 25% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it turned brown.

[0048] <Comparative Example 2> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar"), 10.0% by mass of granulated sugar, and water were placed in a container as a gelling agent, the temperature was raised to 70°C, and the mixture was stirred to prepare a liquid composition. The hydrogen gas content in the bubbly form within this hydrogen gas-containing gel was 5% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it did not change color.

[0049] <Comparative Example 3> A hydrogen gas-containing jelly was obtained in the same manner as in Example 1, except that a mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan (Aoba Kasei's "Cleargar"), 2.0% by mass, granulated sugar, 10.0% by mass, gelatin, 0.75% by mass, quillaja extract (Maruzen Pharmaceutical Co., Ltd.'s "Quillayanin P-20"), and water were placed in a container, the temperature was raised to 70°C, and the mixture was stirred to prepare a liquid composition. The hydrogen gas content in the bubbly form within this hydrogen gas-containing gel was 50% by volume [v / w]. When this hydrogen gas-containing gel was left at 30°C for one month, it turned brown.

[0050] From the results of Examples 1 to 6 above, it was confirmed that by using saponin, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, and sodium caseinate as emulsifiers, it is possible to obtain a gas-containing substrate that can contain a large amount of hydrogen gas and is less prone to discoloration, even without using gelatin as an essential component. In Comparative Examples 1 and 3, the gel-like composition contained gelatin, which is thought to have caused the gas-containing substrate to be colored. In Comparative Example 2, since no emulsifier was used, it is thought that the gas-containing substrate could not contain a large amount of hydrogen gas.

Claims

1. A hydrogen gas-containing jelly comprising a gel-like composition containing hydrogen gas, The hydrogen gas content in bubble form is 10 to 90 volume percent [v / w]. The gel-like composition contains at least one emulsifier selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and sodium caseinate. The gel-like composition contains at least one gelling agent selected from the group consisting of carrageenan, gellan gum, carob bean gum, xanthan gum, tara gum, glucomannan, Aureobasidium culture solution, succinoglycan, ama seed gum, gum arabic, arabinogalactan, sodium alginate, gellan gum, cassia gum, ghati gum, curdlan, karaya gum, chitosan, guar gum, guar gum enzyme hydrolysate, yeast cell wall, psyllium seed gum, wormwood seed gum, tamarind seed gum, dextran, dextrin, tragacanth gum, okra, microfibrous cellulose, ferceleran, sea lettuce extract, pullulan, pectin, macrophomopsis gum, ramsang gum, levan, agar, soybean polysaccharides, and cellulose derivatives. A hydrogen gas-containing jelly wherein the gel-like composition does not contain gelatin, or the gelatin content is 0.1% by mass or less relative to 100% by mass of the gel-like composition.

2. The hydrogen gas-containing jelly according to claim 1, wherein the gelling temperature of the gel-like composition is 10 to 60°C.

3. The hydrogen gas-containing jelly according to claim 1 or 2, wherein the proportion of the gelling agent is 0.3% by mass or more of the gel-like composition (100% by mass).