TWI838556B - Gas-containing substrates, food and cosmetics - Google Patents

Abstract

Provided is a gas-containing substrate that can contain a large amount of hydrogen and is not easy to produce coloring even if gelatin is not used as an essential component; a food containing the gas-containing substrate; and a cosmetic containing the gas-containing substrate.

The gas-containing substrate of the present invention is a gas-containing substrate comprising a gel-like composition containing hydrogen, the content of hydrogen in the bubble state is 10 volume % to 90 volume % [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, and the composition does not substantially contain gelatin; the food of the present invention contains the gas-containing substrate; the cosmetic of the present invention contains the gas-containing substrate.

Description

Gas-containing substrates, foods and cosmetics

The present invention relates to a gas-containing substrate, food, and cosmetics.

This application claims priority based on Japanese Patent Application No. 2019-127705 filed in Japan on July 9, 2019, and its contents are incorporated herein.

In recent years, hydrogen is expected to have various functions, such as the function of removing active oxygen and the function of enhancing biological activity. Therefore, foods, beverages, cosmetics, etc. containing hydrogen 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 in a bubble state. In addition, the gel-like composition also contains gelatin, so the hydrogen content is 10 volume % to 60 volume % calculated by volume/weight % (v/w%) of the composition. The gas-containing substrate can contain a large amount of hydrogen.

[Prior art literature]

[Patent Literature]

[Patent document 1] Japanese Patent No. 6392907

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

The present invention provides a gas-containing substrate that can contain a large amount of hydrogen and is not prone to coloring even if it does not contain gelatin as an essential component.

The present invention has the following aspects.

<1> A gas-containing substrate, which is a gas-containing substrate comprising a gel-like composition containing hydrogen, wherein the content of hydrogen in a bubble state is 10 volume % to 90 volume % [v/w], wherein 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, and wherein the composition does not substantially contain gelatin.

<2> The gas-containing substrate as described in <1>, wherein the gelation temperature of the composition is 10°C to 60°C.

<3> A food comprising the gas-containing substrate as described in <1> or <2>.

<4> A cosmetic comprising the gas-containing substrate as described in <1> or <2>.

According to the present invention, a gas-containing substrate is provided that can contain a large amount of hydrogen and is not prone to coloring even if it does not contain gelatin as an essential component.

In this specification and the scope of the patent application, "the content of hydrogen in the bubble state (volume % [v/w])" refers to the ratio of the volume (cm ³ ) of hydrogen contained in the bubble state in a predetermined mass (100 g) of the gas-containing substrate.

In this manual, "the saturated solubility of hydrogen in water" refers to the saturated solubility of hydrogen in water at atmospheric pressure. Here, "the dissolution of gas" that defines the saturated solubility is a state in which Henry's law holds true and the gas dissolves in molecular form according to pressure.

The content of hydrogen in the form of bubbles in the gas-containing substrate is determined as follows. 20 g to 30 g of the gas-containing substrate is accurately weighed under atmospheric pressure and 25°C and placed in a head space vial (capacity: 100 mL) used for gas chromatography (GC) analysis (thermal conductivity detector (TCD)) and sealed. The head space vial is heated to 70°C and continued to be heated at 70°C until bubbles disappear from the gas-containing substrate. After the bubbles disappear, the gas phase in the head space vial is collected, and the hydrogen is quantified by GC analysis to calculate the content of hydrogen in the form of bubbles in the gas-containing substrate (volume % [v/w]). For example, when the liquid medium is water, the saturated solubility of hydrogen 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, which is almost unchanged. That is, the amount of dissolved hydrogen in the gel-like composition hardly changes before and after the measurement, so the hydrogen content obtained by the above method can be regarded as the hydrogen content in the bubble state.

The "~" indicating a numerical range in this specification and patent application means that the numerical values before and after it are included as the lower and upper limits.

The gas-containing substrate of the present invention comprises a gel-like composition.

The gel 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, and contains substantially no gelatin. The gel composition is a composition obtained by gelling a liquid composition containing a liquid medium, a gelling agent and an emulsifier.

Here, "substantially containing no gelatin" means that the gel-like composition does not contain gelatin at all, or the gel-like composition does not contain gelatin in an amount that will cause coloring of the gas-containing substrate. As such, the present invention does not exclude the presence of gelatin as an impurity that may inevitably be mixed in when manufacturing the gas-containing substrate. When the gel-like composition contains gelatin, the content of gelatin may be, for example, less than 0.1% by mass, less than 0.01% by mass, or less than 0.001% by mass relative to 100% by mass of the gel-like composition.

The gel composition in the present invention may also contain other components besides the liquid medium, gelling agent and emulsifier as needed within the scope that does not impair the effect of the present invention.

(Liquid medium)

Liquid medium is a medium used to dissolve or disperse hydrogen, gelling agents, and emulsifiers.

When the gas-containing substrate of the present invention is applied to food, water is preferably used as a liquid medium. Examples of water include purified water, etc.

When the gas-containing substrate of the present invention is applied to cosmetics, an aqueous medium containing water is preferred as a liquid medium in terms of being easily emulsified with the oily components used in cosmetics to form an emulsion. The aqueous medium may further contain lower alcohols and glycols. As lower alcohols, ethanol, isopropyl alcohol, etc. may be listed. As glycols, ethylene glycol, diethylene glycol, propylene glycol, dipropylene glycol, 1,3-butylene glycol, 1,4-butylene glycol, etc. may be listed.

The proportion of water in the aqueous medium is preferably 50% by mass or more in the aqueous medium (100% by mass), more preferably 70% by mass or more, and particularly preferably 100% by mass.

(Emulsifier)

An emulsifier is a component that makes a liquid composition foam. By making a liquid composition foam in the presence of hydrogen, a large amount of hydrogen in a bubble state can be contained in 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, glycerol fatty acid ester, lecithin and sodium caseinate.

There is no particular limitation on saponins as long as they exhibit 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 preferably saponin extract, sophora japonica extract, plant sterols, sphingolipids, soybean saponin, bile powder, animal sterols, tomato glycolipids, yucca foam extract, barley bran extract, enzyme-treated soybean saponin extract, tea seed saponin, beet saponin, and more preferably saponin extract.

These saponins can be used alone or in combination of two or more.

Sucrose fatty acid ester is an ester of sucrose and fatty acids. 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.

The fatty acids in these sucrose fatty acid esters may be used alone or in combination of two or more.

As sucrose fatty acid esters, sucrose laurate, sucrose palmitate, sucrose myristate, sucrose stearate, and sucrose oleate are preferred, and sucrose palmitate and sucrose myristate are particularly preferred, in terms of excellent solubility in water or aqueous media and increased transparency.

These sucrose fatty acid esters may be used alone or in combination of two or more.

As sucrose fatty acid esters, sucrose fatty acid polyesters, sucrose fatty acid monoesters, sucrose fatty acid diesters, and sucrose fatty acid triesters can all be used. These sucrose fatty acid esters can be used alone or in combination of two or more.

The content of monoester in the mixture of sucrose fatty acid esters is preferably 40% to 85%, more preferably 50% to 85%.

The hydrophilic-lipophilic balance (HLB) value of sucrose fatty acid ester is preferably 15 to 19, more preferably 15 to 17, and further preferably 15 to 16. If the HLB value of sucrose fatty acid ester is above the lower limit, the solubility of sucrose fatty acid ester in water or aqueous medium is excellent and the transparency becomes higher. If the HLB value of sucrose fatty acid ester is below the upper limit, the liquid composition becomes easy to foam due to sucrose fatty acid ester, the foaming property becomes higher, and thus the content of hydrogen in the bubble state tends to increase.

The HLB value of sucrose fatty acid esters can be measured by the Atlas method, Griffin method, Davis method, Kawakami method, etc.

Glycerol fatty acid ester is an ester of glycerol and fatty acid. Examples of fatty acids in glycerol fatty acid ester include caprylic acid, lauric acid, myristic acid, stearic acid, oleic acid, and behenic acid.

The fatty acids in these glycerol fatty acid esters may be used alone or in combination of two or more.

As the glycerol fatty acid ester, polyglycerol fatty acid ester and monoglycerol fatty acid ester can be used. These glycerol fatty acid esters can be used alone or in combination of two or more.

Preferably, it is an ester of polyglycerol obtained by polymerizing glycerol and fatty acid, and more preferably, it is an ester of decaglycerol obtained by condensing an average of 10 glycerols and fatty acid.

As specific examples of decaglycerol fatty acid esters, decaglycerol caprylate, decaglycerol laurate, decaglycerol myristate, decaglycerol stearate, decaglycerol oleate, decaglycerol behenate, and decaglycerol palmitate are preferred, decaglycerol laurate, decaglycerol myristate, and decaglycerol palmitate are more preferred, and decaglycerol myristate is particularly preferred.

These decaglycerol fatty acid esters may be used alone or in combination of two or more.

The HLB value of the glycerol fatty acid ester is preferably 15 to 19, more preferably 15 to 17, and further preferably 15 to 16. If the HLB value of the glycerol fatty acid ester is above the lower limit, the glycerol fatty acid ester has excellent solubility in water or aqueous media and high transparency. If the HLB value of the glycerol fatty acid ester is below the upper limit, the liquid composition becomes easy to foam due to the glycerol fatty acid ester, and the foamability becomes high, so the content of hydrogen in the bubble state tends to increase.

The HLB value of glycerol fatty acid esters can be measured by the Atlas method, Griffin method, Davis method, Kawakami method, etc.

As lecithin, soybean lecithin, egg yolk lecithin, vegetable lecithin, enzyme-treated lecithin, enzyme-decomposed lecithin, distilled lecithin, etc. can be listed. From the perspective of hydrophilicity and dispersibility, enzyme-decomposed lecithin is preferred. In addition, as lecithin, commercially available lecithin can also be used. As an example of a commercially available lecithin, Recimar EL (manufactured by Riken Vitamin Co., Ltd.) can be listed. Among them, commercially available lecithin is not limited to this example.

These lecithins can be used alone or in combination of two or more.

As sodium caseinate, commercially available sodium caseinate can be used. Examples of commercially available sodium caseinate include MIPRODAN 30 (manufactured by Nippon Shinyaku Co., Ltd.). However, commercially available sodium caseinate is not limited to the examples.

(Gelating agent)

The gelling agent is a component that gels the liquid composition. By gelling the liquid composition, the gelled composition can retain hydrogen in a bubble state in large quantities and for a long time.

As gelling agents, for example, thickening polysaccharides can be cited.

Specific examples of thickening polysaccharides include carrageenan, gellan gum, carob bean gum, xanthan gum, tara gum, glucomannan, aureobasidium culture solution, succinoglycan, flax seed gum, gum arabic, arabinogalactan, sodium alginate, welan gum, cassia gum, gandhi gum, cattleya polysaccharide, karaya gum, chitosan, guar gum, guar gum enzyme decomposition product, yeast cell wall, psyllium seed gum, gum), Artemisia sphaerocephala seed gum, tamarind gum, glucan, dextrin, tragacanth gum, hibiscus, microfibrous cellulose, red seaweed, kelp extract, polytriglucose, pectin, Macrohomopsis gum, rhamnan gum, fructan, agar, soybean polysaccharides, cellulose derivatives, etc.

Thickening polysaccharides can be used alone or in combination of two or more.

Among these, preferred gelling agents include carrageenan, gellan gum, carob gum, xanthan gum, tara gum, glucomannan, bromomyces sylvestris culture fluid, succinylated gum, flaxseed gum, arabic gum, arabinogalactan, sodium alginate, Brunei gum, cassia gum, gandhi gum, cattleya polysaccharide, karaya gum, chitosan, guar gum, guar gum enzyme decomposition product, yeast cell Cell wall, psyllium gum, artemisia seed gum, tamarind gum, glucan, dextrin, tragacanth gum, hibiscus, microfibrous cellulose, red seaweed gum, kelp extract, polytriglucose, pectin, pseudostem point gum, rhamnan gum, fructan, agar, soybean polysaccharides, cellulose derivatives, preferably carrageenan, gellan gum, carob gum, xanthan gum, tara gum, glucomannan.

(Other ingredients)

When the gas-containing substrate of the present invention is applied to foods such as jelly, other ingredients include sweeteners (granulated sugar, white sugar, sucrose, fructose, glucose, fructose glucose liquid sugar, aspartame, stevia, maltodextrin, etc.), acidulants (citric acid, apple acid, tartaric acid, etc.), excipients (dextrin, starch, etc.), fruit juice, vitamins, minerals, etc.

As sweeteners, both sugar-based sweeteners and non-sugar-based sweeteners can be used.

As carbohydrate sweeteners, monosaccharides such as glucose, fructose, and galactose; disaccharides such as granulated sugar, maltose, and lactose; sugar alcohols such as sorbitol, maltitol, erythritol, lactitol, xylitol, palatinit, and reduced starch saccharides; and sucrose structural isomers such as palatinose.

Examples of non-sugar sweeteners include stevia and aspartame.

From the perspective of being less likely to cause coloring, non-reducing sugar-based sweeteners and non-sugar-based sweeteners are preferred, and white sugar, sucrose, aspartame, stevia, and maltodextrin are more preferred.

The proportion of the sweetener in the gel-like composition (100% by mass) is preferably 0% by mass to 50% by mass, more preferably 0% by mass to 30% by mass, and even more preferably 0% by mass to 15% by mass.

When the gas-containing substrate of the present invention is applied to cosmetics, other ingredients include moisturizing ingredients, astringents (antiperspirants), cooling agents, UV inhibitors, other drugs, etc.; raw materials that impart functional characteristics such as fragrances and pigments; quality-maintaining raw materials such as preservatives, antioxidants, metal blockers (metal ion element sealants), anti-fading agents, and buffers, etc.

As moisturizing ingredients, hydrolyzed collagen, glycerin, stearyl trimethyl ammonium chloride, propylene glycol, 1,3-butylene glycol, betaine, hyaluronic acid, lavender oil, ethylhexylglycerin, etc. can be listed.

As astringents, citric acid, lactic acid, aluminum sulfate, lemon water, golden raspberry, etc. can be listed.

As cooling agents, menthol, ethanol, camphor, eucalyptus oil, etc. can be listed.

As UV inhibitors, titanium oxide, zinc oxide, octyl triazole, etc. can be listed.

As other drugs, there are whitening agents (vitamin C or its derivatives), hair growth agents, acne agents, dandruff, itching agents, anti-armpit odor agents, anti-inflammatory agents (potassium glycyrrhizinate, etc.), bactericides, nutrients, activators, and agents for enhancing biological physiological functions.

As fragrances, there are natural fragrances from plants or animals, synthetic fragrances through organic synthesis, etc.

As pigments, tar pigments (organic synthetic pigments, etc.) that can be used in cosmetic materials specified by the Ministry of Health, Labor and Welfare, natural pigments extracted from animals, plants or microorganisms, and inorganic pigments can be listed.

As preservatives, parabens (para-hydroxybenzoate), sorbic acid, dehydrated sodium acetate, quaternary ammonium salts (benzalkonium chloride, benzethonium chloride, etc.), chlorhexidine, pentylene glycol, phenoxyethanol, ethylhexylglycerin, etc. can be listed.

As antioxidants, tocopherol (vitamin E), ascorbic acid, dibutylhydroxytoluene (BHT), butylated hydroxyanisole (BHA), etc. can be listed.

As metal blocking agents, chelating agents (sodium edetate, ethylenediaminetetraacetic acid (EDTA) salt, citric acid, etc.) can be listed.

The content of hydrogen in the bubble state of the gas-containing substrate is 10 volume %~90 volume % [v/w], preferably 30 volume %~90 volume % [v/w], more preferably 60 volume %~90 volume % [v/w], further preferably 70 volume %~90 volume % [v/w], and particularly preferably 75 volume %~90 volume % [v/w]. If the content of hydrogen in the gas-containing substrate is above the lower limit of the range, the content of hydrogen in the gas-containing substrate is sufficiently high, and various functions of hydrogen can be fully exerted. When the content of hydrogen in the gas-containing substrate is up to the upper limit of the range, hydrogen can be dispersed in bubbles and present a good appearance. If the upper limit is exceeded, the bubbles will disperse and it will be difficult to form stable bubbles.

In the manufacturing method described below, the hydrogen content can be adjusted by adjusting the ratio of the gelling agent and the emulsifier, the amount of hydrogen supplied when the bubble-like hydrogen is contained in the liquid composition, the stirring conditions of the liquid composition (number of revolutions, time, etc.), etc.

(Ratio of each ingredient)

The ratio of the liquid medium in the gel-like composition is the remainder after removing the ratio of the components other than the liquid medium.

The proportion of the liquid medium in the gel composition (100 mass %) is preferably 70.0 mass % to 98.8 mass %, more preferably 85.0 mass % to 99.5 mass %, further preferably 92.0 mass % to 99.2 mass %, and particularly preferably 94.5 mass % to 98.5 mass %. If the proportion of the liquid medium is above the lower limit of the range, the gel composition will not become excessively hard, and the feel of the gas-containing substrate will become good. If the proportion of the liquid medium is below the upper limit of the range, the gel composition will easily retain hydrogen in a bubble state in large quantities and for a long time.

The proportion of the emulsifier in the gel composition (100 mass%) is preferably 0.1 mass% to 20.0 mass%, more preferably 0.2 mass% to 10.0 mass%, further preferably 0.3 mass% to 5.0 mass%, and particularly preferably 0.5 mass% to 3.0 mass%. If the proportion of the emulsifier is above the lower limit of the range, the foaming property of the liquid composition becomes higher, and the content of hydrogen in the bubble state tends to increase. If the proportion of the emulsifier is below the upper limit of the range, the coloring of the gas-containing substrate tends to be further reduced.

The proportion of the gelling agent in the gel composition (100 mass %) is preferably 0.1 mass % to 10.0 mass %, more preferably 0.3 mass % to 5.0 mass %, further preferably 0.5 mass % to 3.0 mass %, and particularly preferably 1.0 mass % to 2.5 mass %. If the proportion of the gelling agent is above the lower limit of the range, the gel composition can easily retain hydrogen in a bubble state in large quantities and for a long time. If the proportion of the gelling agent is below the upper limit of the range, the gel composition will not become excessively hard, and the use feel of the gas-containing substrate will become good.

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): After step (I), a step of making the liquid composition contain hydrogen in a bubble state.

Step (III): After step (II), the liquid composition containing hydrogen gas in a bubble state is cooled to gelate the liquid composition to obtain a gas-containing substrate containing a gel-like composition.

(Step (I))

The liquid composition can be prepared by dissolving a gelling agent and an emulsifier, and other ingredients as required, in a liquid medium.

When dissolving the components in the liquid medium, the water may be heated.

(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 bubble state is obtained.

The temperature of the liquid composition when hydrogen is supplied is preferably above the gelation temperature and below the gelation temperature + 20°C, more preferably above the gelation temperature and below the gelation temperature + 10°C, and further preferably above the gelation temperature and below the gelation temperature + 5°C.

The supply amount of hydrogen gas can be appropriately set according to the desired hydrogen gas content in the gas-containing substrate.

The supply amount of hydrogen is preferably such that the total amount of hydrogen dissolved in the liquid composition and hydrogen in a bubble state exceeds the saturated solubility of hydrogen in water, and more preferably such that the content of hydrogen in a bubble state in the finally obtained gas-containing substrate is 10 volume % to 90 volume % [v/w].

As the device used in step (II), any device or equipment used in gas-liquid dispersion operation can be used as long as it can evenly disperse hydrogen in the liquid composition in the form of desired bubbles. Within the scope that does not impair the effect of the present invention, the material of the device can be selected by considering the corrosion resistance to gelling agents, emulsifiers, other components, hydrogen, etc.; heat resistance at the operating temperature; dissolution into the liquid composition, etc.

In step (II), hydrogen gas is supplied to the liquid composition while the liquid composition is being stirred; or, preferably, the liquid composition is not stirred but is shaken after hydrogen gas is supplied to the liquid composition.

As stirring methods, there are methods using a stirrer, methods using a homogenizer, methods using a pipeline mixer, etc. In addition to suppressing the emission of excess hydrogen and ensuring high safety, the method using a pipeline mixer is preferred because it can be manufactured simply and efficiently and can also reduce the mixing of unnecessary gases.

As a vibration method, there can be cited a method using a vibration machine, etc.

(Step (III))

A liquid composition containing a gas in a bubble state is gelled to obtain a gas-containing substrate including a gel-like composition containing hydrogen in a bubble state.

The gelation of the liquid composition can be carried out by cooling the liquid composition.

In order to minimize the volatile loss of hydrogen in the form of bubbles contained in the liquid composition, the gelation of the liquid composition is preferably performed after the liquid composition is filled in a container and sealed.

In order to suppress the volatility loss of hydrogen in the bubble state into the gas phase, it is better to fill and seal as soon as possible.

As a container, in order to suppress the loss of hydrogen gas through penetration, it is preferable to use a material that is not easily permeable to hydrogen gas. Examples of containers include a small bag with an aluminum layer, a bag body containing a film with low hydrogen gas permeability, a metal container, and a composite container composed of these.

When the gas-containing substrate of the present invention is applied to food, the gelled composition is preferably gelled to a drinkable hardness or a chewable hardness in order to provide the food as a jelly-like beverage, for example.

(Mechanism of action)

In the gas-containing base material 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, glycerol fatty acid ester, lecithin and sodium caseinate. Therefore, by fully foaming the liquid composition before gelation due to the emulsifier, the liquid composition is foamed in the presence of hydrogen, so that the liquid composition can contain a large amount of hydrogen in a bubble state. Therefore, even if the gel-like composition does not contain gelatin as an essential component, the gas-containing base material of the present invention can contain a large amount of hydrogen in a bubble state.

Furthermore, the gel-like composition in the gas-containing substrate of the present invention does not substantially contain gelatin, so it is less likely to be colored during storage.

In addition, in the gas-containing substrate of the present invention, the gel composition contains hydrogen in a bubble state, so the gel composition contains hydrogen in an amount equal to the saturated solubility of hydrogen in water. That is, the total amount of hydrogen dissolved in the gel composition and hydrogen in a bubble state becomes an amount that exceeds the saturated solubility of hydrogen in water. In this way, the gas-containing substrate containing a large amount of hydrogen can fully exert the various functions of hydrogen (function of removing active oxygen, function of increasing biological activity, etc.).

[Implementation example]

The present invention is described in more detail below through examples, but the present invention is not limited to the following description.

<Method for determining the content of hydrogen in a bubbling state>

Accurately weigh 20g~30g of the gas-containing substrate under atmospheric pressure and 25℃ and put it into the top-empty bottle (capacity: 100mL) used for GC analysis. Heat the top-empty bottle to 70℃ and continue heating at 70℃ until the bubbles disappear from the gas-containing substrate. After the bubbles disappear, collect the gas phase gas in the top-empty bottle, quantify the hydrogen by GC analysis (TCD detector), and calculate the hydrogen content in the bubble state (volume % [v/w%]).

<Implementation Example 1>

A mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, carob gum, and glucomannan as a gelling agent ("cleagar" manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, saponin extract ("Kirayanin P-20" manufactured by Maruzen Pharmaceutical Co., Ltd.): 1.0 mass%, and water were added to a container, heated to 70°C, and stirred to prepare a liquid composition.

The liquid composition is stirred while being aerated with hydrogen to obtain a liquid composition containing hydrogen in a bubble state. The liquid composition is cooled to 30°C and left to stand for 1 hour to obtain a jelly containing hydrogen bubbles.

Hydrogen-containing aerogel contains hydrogen dissolved in a gel-like composition and hydrogen in a bubble state. The content of hydrogen in a bubble state in the hydrogen-containing aerogel of Example 1 is 66 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Implementation Example 2>

A mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as a gelling agent ("cleagar" manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, sucrose fatty acid ester ("RYOTO Sucrose Ester M-1695" manufactured by Mitsubishi Chemical Foods Co., Ltd., monoester content 80%): 1.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. Hydrogen aerosol was obtained in the same manner as in Example 1 except that the mixture was stirred.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel of Example 2 is 33 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Implementation Example 3>

A mixture of thickening polysaccharides with carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as the main components ("cleagar" manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, sucrose fatty acid ester ("RYOTO Sucrose Ester P-1670" manufactured by Mitsubishi Chemical Foods Co., Ltd., monoester content 80%): 1.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. Hydrogen aerosol was obtained in the same manner as in Example 1 except that the mixture was stirred.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel of Example 3 is 87 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Implementation Example 4>

A mixture of thickening polysaccharides with carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as the main components (cleagar manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, glycerol fatty acid ester (Mitsubishi Chemical Foods Co., Ltd. decaglycerol myristate M-7D): 1.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. Hydrogen aerosol was obtained in the same manner as in Example 1 except that the mixture was stirred.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel of Example 4 is 78 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Implementation Example 5>

A mixture of thickening polysaccharides with carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as the main components ("cleagar" manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, lecithin (Riken Vitamin Co., Ltd. Recimar EL): 1.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. Hydrogen aerosol was obtained in the same manner as in Example 1 except that the mixture was not heated to 70°C and stirred to prepare a liquid composition.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel of Example 5 is 16 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Implementation Example 6>

A mixture of thickening polysaccharides mainly composed of carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as a gelling agent ("cleagar" manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, sodium caseinate (MIPRODAN30 manufactured by Nippon Shinyaku Co., Ltd.): 1.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. Hydrogen aerosol was obtained in the same manner as in Example 1 except that the mixture was not heated to 70°C and stirred to obtain a liquid composition.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel of Example 6 is 70 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Comparison Example 1>

A mixture of thickening polysaccharides with carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as the main components ("cleagar" manufactured by Aoba Chemical) as a gelling agent: 2.0 mass%, sugar: 10.0 mass%, gelatin: 2.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. In addition, hydrogenated aerosol was obtained in the same manner as in Example 1.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel is 25 volume % [v/w]. The hydrogen-containing aerogel freeze was placed at 30°C for 1 month and changed to brown.

<Comparison Example 2>

A mixture of thickening polysaccharides with carrageenan, xanthan gum, tara gum, locust bean gum, and glucomannan as the main components ("cleagar" manufactured by Aoba Chemical) as a gelling agent: 2.0 mass%, white sugar: 10.0 mass%, and water were added to a container, and the temperature was raised to 70°C and stirred to prepare a liquid composition. In addition, hydrogen aerosol was obtained in the same manner as in Example 1.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel is 5 volume % [v/w]. The hydrogen-containing aerogel was placed at 30°C for 1 month without discoloration.

<Comparison Example 3>

A mixture of thickening polysaccharides with carrageenan, xanthan gum, tara gum, carob bean gum, and glucomannan as the main components as a gelling agent ("cleagar" manufactured by Aoba Chemicals): 2.0 mass%, white sugar: 10.0 mass%, gelatin: 0.75 mass%, saponin extract ("Kirayanin P-20" manufactured by Maruzen Pharmaceutical Co., Ltd.): 0.3 mass% and water were added to a container, the temperature was raised to 70°C, and stirred to prepare a liquid composition. Hydrogen aerosol was obtained in the same manner as in Example 1 except that.

The content of hydrogen in the bubble state in the hydrogen-containing aerogel is 50 volume % [v/w]. The hydrogen-containing aerogel freeze was placed at 30°C for 1 month and changed color to brown.

From the results of Examples 1 to 6 above, it can be confirmed that by using saponin, sucrose fatty acid ester, glycerol fatty acid ester, lecithin, and sodium caseinate as emulsifiers, a gas-containing substrate can be obtained that contains a large amount of hydrogen and is not prone to coloring even without gelatin as an essential component.

In Comparative Examples 1 and 3, it is believed that the gas-containing substrate is colored because the gel-like composition contains gelatin.

In Comparative Example 2, it is believed that the gas-containing substrate cannot contain a large amount of hydrogen because an emulsifier is not used.

[Industrial availability]

The gas-containing substrate of the present invention can contain a large amount of hydrogen even if it does not contain gelatin as an essential component, and is not prone to coloring.

Claims (4)

A gas-containing substrate, which is a gas-containing substrate comprising a gel-like composition containing hydrogen, wherein the content of hydrogen in a bubble state is 10 volume % to 90 volume % [v/w], wherein 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, and the composition does not substantially contain gelatin. As described in claim 1, the gas-containing substrate has a gelling temperature of 10°C to 60°C. A food comprising the gas-containing substrate as described in claim 1 or claim 2. A cosmetic comprising a gas-containing substrate as described in claim 1 or claim 2.