TWI753190B - Jelly, jelly with container, and method for producing jelly - Google Patents

Abstract

The present invention provides a jelly including a jelly body and hydrogen gas. The jelly body includes water, a thickening polysaccharide and a foaming protein. The hydrogen gas is included in the jelly body in a bubble state. The present invention provides a jelly with container which has a container filled with jelly of the present invention. The present invention provides a method for producing jelly including a step of preparing a jelly raw material including water, a thickening polysaccharide and a foaming protein; a step of including hydrogen gas in a bubble state into the jelly raw material; and a step of gelling the jelly raw material by cooling the jelly raw material which includes hydrogen gas in a bubble state in order to get a jelly including the hydrogen gas in a bubble state.

Description

Gel, container-packed gel, and method for producing the gel

The present invention relates to a jelly, a container-packed jelly, and a method for producing the jelly.

This application claims the priority based on Japanese Patent Application No. 2017-145252 for which it applied in Japan on July 27, 2017, The content is used for this application.

In recent years, hydrogen gas has been expected to have various functions such as a function of removing active oxygen and a function of improving biological activity. Therefore, foods, beverages, cosmetics, and the like containing hydrogen have attracted attention.

As a method for producing a hydrogen-containing gel, for example, the following method is proposed.

A method of adding a gelling agent to water or a low-viscosity aqueous solution that generates fine hydrogen gas bubbles to gel the water or the low-viscosity aqueous solution to obtain fine gas bubbles that retain hydrogen gas inside gel (Patent Document 1).

[Prior Art Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent No. 4450863

However, in the production method described in Patent Document 1, a small amount of fine hydrogen gas bubbles that can exist in water or a low-viscosity aqueous solution during the production process. Therefore, a large amount of hydrogen gas cannot be contained in the finally obtained gel.

The present invention provides a gel with a high hydrogen content and a gel packed in a container.

The present invention has the following aspects.

<1> A gel comprising: a gel body containing water, a thickening polysaccharide, and a foamable protein; and hydrogen gas contained in the gel body in a bubble state.

<2> The gel according to <1>, wherein the effervescent protein comprises gelatin, casein, hemoglobin, serum albumin, whey, soybean protein, ovalbumin, immunoglobulin G (immunoglobulin G) , IgG), any one or more of lysozyme (lysozyme).

<3> The gel according to <1>, wherein the foamable protein is gelatin.

<4> The gel according to <3>, wherein the total ratio of the thickening polysaccharide and the gelatin in the gel body is 1% by mass to 20% by mass.

<5> The gel according to <1>, wherein the effervescent protein is ovalbumin.

<6> The gel according to <5>, wherein the total ratio of the thickening polysaccharide and the ovalbumin is 1% by mass to 5% by mass in the gel body.

<7> The gel according to any one of <1> to <6>, wherein the thickening polysaccharide comprises carrageenan, gellan gum, Carob Bean gum, and xanthan gum , any one or more of tara gum and glucomannan.

<8> A container-packed gel, wherein the container is filled with the gel according to any one of <1> to <7>.

<9> The container-packed gel according to <8>, wherein the container is a container made of a material that is hard to permeate hydrogen gas.

<10> The container-packed gel according to <8>, wherein the container is a container having an aluminum layer.

<11> The gel in a container according to <8>, wherein the container is a stick-shaped three-sided sealed bag.

<12> The container-packed gel according to <8>, wherein the container is a flexible container having a suction port with a lid.

<13> A method for producing a gel, comprising the following steps: step (I): a step of preparing a gel raw material containing water, a thickening polysaccharide and a foamable protein, step (II): making the gel raw material The step of containing the hydrogen gas in the bubble state, step (III): the step of cooling the gel raw material containing the hydrogen gas in the bubble state, and performing gelation to obtain a gel containing the hydrogen gas in the bubble state.

<14> The method for producing a gel according to the above <13>, wherein the step (II) is to make the temperature of the gel raw material equal to or higher than the gelation temperature and lower than or equal to the gelation temperature + 20° C. step containing hydrogen gas in a bubble state.

<15> The method for producing a gel according to the above <13> or <14>, wherein the step (III) is to fill the container with the gel raw material containing hydrogen gas in a bubble state, The hydrogen-based gel raw material is cooled and gelled to obtain a gel containing hydrogen gas in a bubble state.

The gel of the present invention and the gel contained in the container contain a large amount of hydrogen gas.

According to the method for producing a gel of the present invention, a gel having a high content of hydrogen can be obtained.

10: Flexible container

12: Container body

14: Suction mouth

16: Cover

FIG. 1 is a front view showing an example of a flexible container having a suction port with a lid.

The definitions of the following terms apply within the scope of this specification and the patent application.

The "thickening polysaccharide" refers to a water-soluble polysaccharide that imparts viscosity to water.

The "foaming protein" refers to a protein that generates bubbles when mixed with water and stirred.

The "content of hydrogen gas in a bubble state in the gel (volume % [v/w])" refers to the ratio of the volume (cm ³ ) of hydrogen gas contained in a bubble state in a predetermined mass (100 g) of the gel.

The "saturated solubility of hydrogen with respect to water" refers to the saturated solubility of hydrogen with respect to water under atmospheric pressure. In addition, the "dissolution of gas" that defines the saturation solubility is a state in which Henry's law is established and the gas is dissolved in a molecular form according to the pressure.

The content of hydrogen gas in a bubble state in the gel was determined as follows. Yu Da Under the conditions of air pressure and 25°C, accurately weigh 20g~30g gel into the headspace vial (capacity: 100mL) used in the gas chromatography (Gas Chromatography, GC) analysis and seal it. . The headspace reagent bottle was heated to 70°C, and the heating was continued at 70°C until the bubbles disappeared from the gel. After the bubbles disappear, the gas phase gas in the headspace reagent bottle is extracted, and the hydrogen gas is quantified by gas chromatography (GC) analysis (Thermal Conductivity Detector (TCD)), and the amount of hydrogen in the gel is calculated. The content of hydrogen gas in the bubble state (volume % [v/w]). The saturated solubility of hydrogen relative to water is 1.6 ppm (2 vol% [v/w]) at 20°C, 1.5 ppm (1.8 vol% [v/w]) at 70°C, and hardly changes That is, since the amount of dissolved hydrogen gas in the gel body hardly changes before and after the measurement, the content of hydrogen gas obtained by the above method can be regarded as the content of hydrogen gas in a bubble state.

In the present specification and the scope of the claims, "~" indicating a numerical range includes the numerical values described before and after it as a lower limit value and an upper limit value.

<<Gel>>

The gel of the present invention contains the bulk of the gel and hydrogen gas. The bulk of the gel contains water, viscosity-increasing polysaccharides, and effervescent proteins. Furthermore, hydrogen gas is contained in the gel body in a bubble state. That is, the gel of the present invention contains hydrogen gas in a bubble state. Furthermore, hydrogen gas in a bubble state is contained in the gel body.

<Hydrogen in a bubble state>

The content of the hydrogen gas in the bubble state in the gel is preferably 0.1% by volume [v/w] to 80% by volume [v/w], more preferably 5% by volume [v/w] to 80% by volume [v/w] ], and then preferably 10 % by volume [v/w]~80% by volume [v/w], preferably 15% by volume [v/w]~80% by volume [v/w]. If the content of hydrogen gas in a bubble state in the gel is equal to or more than the lower limit of the range, the content of all hydrogen gas in the gel, which is added to the amount of dissolved hydrogen gas in the gel body, will be sufficiently increased, and sufficient expression can be achieved. Various functions of hydrogen. When the content of the hydrogen gas in the bubble state in the gel is up to the upper limit of the above-mentioned range, the bubble dispersion of the hydrogen gas can be achieved and a good appearance can be exhibited. It is difficult to form stable bubbles when the bubble dispersion exceeds the above-mentioned range.

The content of the hydrogen gas in the bubble state in the gel can be adjusted by adjusting the amount of the thickening polysaccharide or foamable protein, the amount of hydrogen gas supplied when the gas bubble state is contained in the gel raw material, and the amount of coagulation in the production method described later. The stirring conditions (rotation speed, time, etc.) etc. of the rubber raw material are adjusted.

<gel body>

The gel body is obtained by gelling a gel material containing water, thickening polysaccharides, and foamable proteins.

In terms of providing the gel of the present invention as a gel-type food or drink, it is preferable that the gel body be gelatinized to a degree of hardness that is edible.

The gel body of the present invention serves as a matrix for containing hydrogen gas in a bubble state in the gel of the present invention, and contains water, a thickening polysaccharide, and a foamable protein as essential components.

The gel main body in this invention may contain other components etc. which can be contained in gel-type food-drinks as needed in the range which does not impair the effect of this invention.

(viscosifying polysaccharides)

The thickening polysaccharide is a component that gelatinizes the gel material. The gel-like gel body can hold hydrogen gas in a bubble state in a large amount for a long time.

Examples of thickening polysaccharides include carrageenan, gellan gum, carob gum, xanthan gum, tara gum, glucomannan, Aureobasidium culture broth, succinoglycan, Linseed gum, gum arabic, arabinogalactan, sodium alginate, welan gum, cinnamon gum, glycan, cattleya, karaya gum, polyglucosamine, guar gum, guar Gum enzymatic decomposition product, yeast cell wall, psyllium gum, Artemisia sphaerocephala seed gum, tamarind gum, glucan, tragacanth gum, hibiscus, microfibrous cellulose, fork red algin, sea Radish extract, polytriglucose, pectin, macrophomopsis gum, rhamnose gum, fructan, agar, soybean polysaccharides, locust bean gum (Locust bean gum), cellulose derivatives Wait.

The viscosity-increasing polysaccharides may be used alone or in combination of two or more.

As the viscosity-increasing polysaccharide, carrageenan, gellan gum, carob gum, xanthan gum, tara gum, glucomannan, Aureobasidium pullulans culture broth, succinyl glycan, flaxseed gum, and gum arabic are preferred. , Arabinogalactan, Sodium Alginate, Welan Gum, Cinnamon Gum, Gandhi Gum, Cattelan, Karaya Gum, Polyglucosamine, Guar Gum, Guar Gum Enzyme Breakdown, Yeast Cell Wall, Plantain Seed Gum, Artemisia Seed Gum, Tamarind Gum, Glucan, Tragacanth Gum, Hibiscus, Microfibrous Cellulose, Fork Kale Gum, Helo Extract, Polytriglucose, Pectin, Phomopsis Gum , rhamnose gum, fructan, agar, soybean polysaccharides, locust bean gum, cellulose derivatives, more preferably carrageenan, gellan gum, carob gum, xanthan gum, tara gum, glucomannan Glycans.

(foaming protein)

The foamable protein is a component that foams the gel material. By foaming the gel raw material in the presence of hydrogen gas, a large amount of hydrogen gas in a bubble state can be contained.

As a foamable protein, gelatin, casein, hemoglobin, serum albumin, whey, soybean protein, ovalbumin, IgG, lysozyme, etc. are mentioned.

One type of foamable protein may be used alone, or two or more types may be used in combination.

As the foamable protein, gelatin, casein, hemoglobin, serum albumin, whey, soybean protein, ovalbumin, IgG, and lysozyme are preferred, and gelatin and ovalbumin are more preferred.

As the foamable protein, gelatin and casein are preferred, and gelatin is particularly preferred in terms of easy availability and easy foaming. As the foamable protein, ovalbumin is preferred because it is easy to obtain and has high foam stability.

(other ingredients)

Examples of other components include sweeteners (sugar, 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 (mineral), spices, emulsifiers, etc.

(the ratio of each ingredient)

The ratio of water in the gel body is the remainder other than the ratio of components other than water.

The ratio of thickening polysaccharide and foamable protein depends on the type of foamable protein. class, the preferred range is different.

When the foamable protein is gelatin, the ratio of gelatin in the total of the thickening polysaccharide and gelatin is preferably 1% by mass to 99% by mass, more preferably 15% by mass to 90% by mass. When the ratio of gelatin is at least the lower limit value of the above range, the foamability is excellent, and a large amount of hydrogen gas in a bubble state can be contained. If the ratio of gelatin is equal to or less than the upper limit of the above-mentioned range, the hardness that is easy to swallow as a gel-based food or drink can be suppressed, and the juicy feeling is not impaired.

When the foamable protein is gelatin, the total ratio of the thickening polysaccharide and gelatin in the gel body is preferably 1% by mass to 20% by mass, more preferably 1.2% by mass to 8% by mass. When the total ratio of the thickening polysaccharide and gelatin is at least the lower limit of the above range, the foaming property is excellent, a large amount of hydrogen gas in a bubble state can be contained, the elasticity as a gel is obtained, and the food texture is good. When the total ratio of the thickening polysaccharide and gelatin is equal to or less than the upper limit of the above range, the gel does not become too hard and the texture is good.

When the foamable protein is ovalbumin, the ratio of ovalbumin in the total of the thickening polysaccharide and ovalbumin is preferably 1 to 70 mass %, more preferably 4 to 70 mass %. When the ratio of ovalbumin is at least the lower limit value of the above range, the foamability is excellent, and a large amount of hydrogen gas in a bubble state can be contained. If the ratio of ovalbumin is equal to or less than the upper limit value of the above-mentioned range, the hardness that is easy to swallow as a gel-type food or drink can be suppressed without impairing the juicy feeling.

When the foamable protein is ovalbumin, the total ratio of the thickening polysaccharide and ovalbumin in the gel body is preferably 1 to 5 mass %, more preferably 1.65 to 5 mass %. If the total ratio of thickening polysaccharides to ovalbumin is More than the lower limit of the said range, it has elasticity as a gel, and food texture is good. When the total ratio of the thickening polysaccharide and ovalbumin is equal to or less than the upper limit of the above range, the gel does not become too hard, and the texture is good.

The ratio of other components may be appropriately selected in accordance with the properties and functions required for the gel-type food-drinks within a range equal to a known mixing ratio.

The gel of the present invention can be produced, for example, by the method for producing the gel of the present invention described later.

<<Manufacturing method of gel>>

The manufacturing method of the gel of the present invention includes the following steps (I) to (III).

Step (I): The step of preparing a gel material containing water, a viscosity-increasing polysaccharide and a foamable protein.

Step (II): A step of containing hydrogen gas in a bubble state in the gel raw material after the step (I).

Step (III): After the step (II), the gel raw material containing hydrogen gas in a bubble state is cooled and gelled to obtain a gel.

(step (I))

A gel raw material can be prepared by dissolving thickening polysaccharide, foamable protein, and other components as needed in water.

When dissolving each component in water, you may heat water.

(step (II))

By supplying hydrogen gas to the gel raw material, a gel raw material containing hydrogen gas in a bubble state is obtained.

The temperature of the gel raw material at the time of supplying hydrogen gas is preferably the gelation temperature or higher and the gelation temperature+20°C or lower, more preferably the gelation temperature or higher and the gelation temperature+10°C or lower, and still more preferably the gelation temperature. above the gelation temperature and below the gelation temperature +5°C.

The supply amount of hydrogen gas may be appropriately set according to the desired content of hydrogen gas in a bubble state in the gel.

The supply amount of hydrogen is preferably such that the total amount of hydrogen dissolved in the gel raw material and hydrogen in a bubble state exceeds the saturated solubility of hydrogen with respect to water, more preferably in the gel finally obtained. The content of the hydrogen gas in the bubble state is 0.1% by volume [v/w] to 80% by volume [v/w].

As the apparatus used in the step (II), if it is an apparatus capable of uniformly dispersing hydrogen gas in the form of desired bubbles in the gel raw material, well-known apparatuses and equipment used for gas-liquid dispersion operations can be used. The material of the device can consider corrosion resistance to thickening polysaccharides, foamable proteins, other components, hydrogen gas, etc.; heat resistance at use temperature; Dissolution and the like are selected.

In step (II), it is preferable to supply hydrogen gas to the gel raw material while stirring the gel raw material; or supply hydrogen gas to the gel raw material without stirring the gel raw material, and then shake the gel raw material.

As a stirring method, the method of using a stirrer, the method of using a homomixer, the method of using a line mixer, etc. are mentioned. The method using an in-line mixer is preferable in that it can be produced simply and efficiently while suppressing the discharge of excess hydrogen gas, ensuring high safety, and reducing the contamination of unnecessary gas.

As an oscillation method, the method of using an oscillation machine etc. is mentioned.

(step (III))

The gel material containing hydrogen gas in a bubble state is gelled to obtain a gel containing hydrogen gas in a bubble state in the gel body.

The gelation of the gel raw material can be carried out by cooling the gel raw material.

The gelation of the gel raw material is preferably performed after filling a container with the gel raw material and sealing it, in order to minimize the volatilization loss of hydrogen gas in the state of bubbles contained in the gel raw material.

In order to suppress volatilization loss of hydrogen gas in a bubble state in the gas phase, filling and sealing are preferably performed as quickly as possible.

As the container, in order to suppress the permeation loss of hydrogen gas, a container made of a material that hardly permeates hydrogen gas is preferable. Examples of the container include a pouch having an aluminum layer, a pouch made of a film having low hydrogen permeability, a metal container, a composite container obtained by combining these, and the like.

<Gel in a container>

The container-packed gel of the present invention is a container filled with the gel of the present invention.

The container is preferably a container made of a material that is difficult to permeate hydrogen gas, more preferably a container having an aluminum layer, further preferably a container made of a material that is difficult to permeate hydrogen gas and having an aluminum layer, particularly preferably an aluminum layer bag. In terms of quantitative ingestion and excellent portability, a stick-shaped three-sided sealed bag is preferred. In terms of being able to drink directly from the suction port and being excellent in portability and resealability, a suction port with a lid is preferable. Flexible container.

FIG. 1 is a front view showing an example of a flexible container having a suction port with a lid.

The flexible container 10 is inserted into a straw-shaped suction port 14 through an opening of a bag-shaped container body 12 made of a laminated film having an aluminum layer, heat-sealed, and a cap 16 is screwed to the head of the suction port 14 .

<Mechanism of Action>

In the gel of the present invention described above, hydrogen gas in a bubble state is contained in the gel body containing water, thickening polysaccharides, and foamable proteins, so that a large amount of bubble state can be maintained in the gel body for a long time. of hydrogen. Since the gel of the present invention contains hydrogen gas in a bubble state, hydrogen gas in an amount equal to the saturation solubility of hydrogen gas with respect to water is dissolved in the gel body. That is, the total amount of hydrogen gas dissolved in the gel body and hydrogen gas in a bubble state is an amount exceeding the saturation solubility of hydrogen gas with respect to water. Such a gel containing a large amount of hydrogen gas can fully exhibit various functions of hydrogen gas (function of removing active oxygen, function of improving biological activity, etc.) in the body after oral ingestion.

[Example]

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these.

<Measurement and evaluation>

(content of hydrogen gas in the state of bubbles in the gel)

Headspace reagent vials used in GC analysis at atmospheric pressure and 25°C (Capacity: 100mL) accurately weigh 20g~30g gel, heat the headspace reagent bottle to 70°C, and continue heating at 70°C until the bubbles disappear from the gel. After the bubbles disappear, the gas phase gas in the headspace reagent bottle is extracted, the hydrogen gas is quantified by GC analysis (TCD), and the content of hydrogen gas in the bubble state in the gel is calculated (volume % [v/w]) .

(Evaluation A)

The texture and appearance of the gel were evaluated by the following criteria.

(circle) : It gelatinized to the hardness of the edible level, and the texture was good.

△: The gel is slightly hard, and the texture is not good.

(Evaluation B)

The hydrogen dispersion state in the gel was evaluated by the following criteria.

○: A large amount of hydrogen gas in a bubble state is uniformly dispersed in the entire gel.

×: Hydrogen gas in a bubble state hardly exists in the gel.

<raw material>

Thickening polysaccharide 1: A mixture of thickening polysaccharides containing carrageenan, gellan gum, carob bean gum, and xanthan gum as main components (Cleagar AQ#135N manufactured by Aoba Chemical Co., Ltd.).

Thickening polysaccharide 2: A mixture of thickening polysaccharides containing carrageenan, xanthan gum, tara gum, carob gum, and glucomannan as the main components (cleagar MN# manufactured by Aoba Chemical Co., Ltd.) 150).

Gelatin: manufactured by Risun Chemical Industry Co., Ltd., fish scale gelatin AF-1.

Ovalbumin: Albumin manufactured by Wako Pure Chemical Industries, Ltd., derived from eggs.

<Example 1 to Example 19, Comparative Example 1 to Comparative Example 2>

(step (I))

Water, thickening polysaccharides and foamable proteins of the types and ratios shown in Table 1 were put into the dissolution tank, and the thickening polysaccharides and foamable proteins were dissolved in water to prepare gel raw materials.

(step (II))

The gel raw material is heated to about 1° C. to 5° C. higher than the gelation temperature, and while stirring, hydrogen gas is ventilated into the gel raw material at a flow rate of 25 mL/min. In Examples 1 to 19, the gel raw material was foamed, and a gel raw material containing hydrogen gas in a bubble state was obtained. In Comparative Examples 1 to 2, the gel raw material was not foamed, and a gel raw material containing hydrogen gas in a bubble state was not obtained.

(step (III))

The gel raw material containing hydrogen gas in a bubble state is filled in a container and cooled. In Examples 1 to 19, the gel raw material was gelled, and a gel in which a large amount of hydrogen gas in a state of bubbles was uniformly dispersed in the entire gel was obtained. In the gels obtained in Comparative Examples 1 to 2, almost no hydrogen gas in a bubble state was present. The results are shown in Table 1.

[Industrial Availability]

The gel of the present invention is useful as a gel-based food or drink that can sufficiently express various functions of hydrogen gas.

Claims (15)

A gel comprising: a gel body containing water, a viscosity-increasing polysaccharide and a foamable protein; and hydrogen gas contained in the gel body in a bubble state, wherein the content of the hydrogen gas in the bubble state is 8% by volume [v/w]~80% by volume [v/w]. The gel of claim 1, wherein the effervescent protein comprises gelatin, casein, hemoglobin, serum albumin, whey, soy protein, ovalbumin, immunoglobulin G, lysozyme any one or more. The gel of claim 1, wherein the foamable protein is gelatin. The gel according to claim 3, wherein the total ratio of the thickening polysaccharide and the gelatin in the gel body is 1% by mass to 20% by mass. The gel of claim 1, wherein the effervescent protein is ovalbumin. The gel according to claim 5, wherein the total ratio of the thickening polysaccharide and the ovalbumin is 1% by mass to 5% by mass in the gel body. The gel according to any one of claims 1 to 6, wherein the viscosity-increasing polysaccharide comprises carrageenan, gellan gum, carob bean gum, xanthan gum, tara gum, glucomannan any one or more of glycans. A gel packed into a container, which is filled with the The gel of any one of items 1 to 7. The container-packed gel according to claim 8, wherein the container is a container made of a material that is difficult to permeate to hydrogen gas. The container-packed gel of claim 8, wherein the container is a container having an aluminum layer. The gel in a container according to claim 8, wherein the container is a stick-shaped three-sided sealed bag. The container-packed gel of claim 8, wherein the container is a flexible container having a lidded suction port. A method for producing a gel, comprising the following steps: step (I): a step of preparing a gel raw material comprising water, a thickening polysaccharide and a foamable protein, step (II): making the gel raw material contain The step of hydrogen gas in a bubble state, step (III): the step of cooling a gel raw material containing hydrogen gas in a bubble state, and performing gelation to obtain a gel containing hydrogen gas in a bubble state, wherein the content of hydrogen gas in a bubble state It is 8 volume % [v/w] ~ 80 volume % [v/w]. The method for producing a gel according to claim 13, wherein the step (II) is to set the temperature of the gel raw material to be equal to or higher than the gelation temperature and equal to or lower than the gelation temperature + 20° C. The step of containing hydrogen gas in a bubble state in the gel raw material is described. The method for producing a gel according to claim 13 or claim 14, wherein the step (III) is to condense the hydrogen gas containing the bubbles After the gel raw material is filled in the container, the gel raw material containing hydrogen gas in a bubble state is cooled and gelled to obtain the gel containing hydrogen gas in a bubble state.

Images