JP2019208366A - Hydrogen gas-containing gelatinous food product, and production method thereof - Google Patents

Abstract

To provide a hydrogen gas-containing gelatinous food product usable as a cuisine or as a part of a cuisine; and to provide a production method thereof.SOLUTION: A hydrogen gas-containing gelatinous food product contains gel, and hydrogen gas in a foam state included in the gel, and the gel contains a delicious ingredient. In a production method of the hydrogen gas-containing gelatinous food product, a liquid composition containing a gelator, a liquid medium, and the delicious ingredient is allowed to include hydrogen gas in the foam state, and the liquid composition including hydrogen gas in the foam state is gelled.SELECTED DRAWING: None

Description

  The present invention relates to a hydrogen gas-containing gel food and a method for producing the same.

  Foods rich in fats and oils are preferred all over the world and are eaten actively. For example, ramen that contains a lot of oils and fats is favored mainly in Asia. It is also said that fats and oils contained in dishes are absorbed into the body and oxidized by active oxygen in blood vessels, leading to arteriosclerosis. Therefore, it is required to remove excess active oxygen in the body.

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 and beverages containing hydrogen gas have attracted attention.
The following are proposed as foods containing hydrogen gas.
(1) A jelly-like food in which hydrogen bubbles are dispersed and contained in a jelly-like main body (Patent Document 1).
(2) Hydrogen gas in a bubble state containing a gel composition having a gelation temperature in the range of 0.5 to 65 ° C. that can be changed from a liquid state to a solid state by cooling and exceeding the saturation solubility in the liquid state A food using a gas-containing base material that includes a bacterium (Patent Document 2).

Utility Model Registration No. 3106002 JP 2017-192376 A

  However, the jelly-like food (1) is intended for confectionery and dessert foods, and sugars are used for seasoning. In the food of (2), granulated sugar is used for seasoning in the examples. For this reason, the foods (1) and (2) are not suitable for ingestion as a dish (a side dish, a rice dish, etc.) or a part of a dish (topping, garnish, etc.) in a normal meal. . Moreover, when the food of (1) and (2) is used for cooking or a part of the cooking, the original flavor of the cooking may be impaired.

  The present invention provides a gas-containing food containing hydrogen gas that can be used as a dish or part of a dish, and a method for producing the same.

The present invention has the following aspects.
<1> A hydrogen gas-containing gel-like food containing a gel and hydrogen gas in a bubble state contained in the gel, wherein the gel contains an umami raw material.
<2> The hydrogen gas-containing gelled food according to <1>, wherein the hydrogen gas content in the bubble state is 0.1 to 100% by volume [v / w].
<3> The hydrogen gas-containing gelled food according to <1> or <2>, wherein the ratio of particles of 5 μm or more in the gel is 0 to 3% by mass.
<4> The gel includes a network structure formed from a gelling agent and a liquid medium, and the gel includes gelatin, agar, carrageenan, pectin, guar gum, tamarind gum, glucomannan, carob bean gum as the gelling agent. The hydrogen gas-containing gel-like food according to any one of <1> to <3>, comprising at least one selected from the group consisting of: xanthan gum, pullulan, carboxymethylcellulose, alginic acid, alginates and alginic acid derivatives.
<5> The gel is selected from the group consisting of a food powder containing an umami substance, an extract of a food containing an umami substance, a seasoning as a food additive, a protein hydrolyzate, and a yeast extract as the umami material. The hydrogen gas-containing gelled food according to any one of <1> to <4>, comprising at least one selected from the above.
<6> A hydrogen gas-containing gel that includes a liquid composition containing a gelling agent, a liquid medium, and an umami raw material to contain hydrogen gas in a bubble state and gel the liquid composition containing the hydrogen gas in a bubble state. A method for producing food.
<7> The hydrogen gas-containing gel-like food according to <6>, wherein the hydrogen gas-containing gel-like food contains 0.1 to 100% by volume [v / w] of the gas-state hydrogen gas. Production method.
<8> The method for producing a gelled food containing hydrogen gas according to <6> or <7>, wherein the ratio of particles of 5 μm or more in the liquid composition is 0 to 3% by mass.
<9> The liquid composition, wherein the gelling agent comprises gelatin, agar, carrageenan, pectin, guar gum, tamarind gum, glucomannan, carob bean gum, xanthan gum, pullulan, carboxymethylcellulose, alginic acid, alginic acid salt and alginic acid derivative A method for producing a gelled food containing hydrogen gas according to any one of <6> to <8>, comprising at least one selected from the group consisting of:
<10> The group in which the liquid composition is composed of a powder of food containing an umami substance, an extract of a food containing an umami substance, a seasoning as a food additive, a protein hydrolyzate, and a yeast extract as the umami raw material. The method for producing a gelled food containing hydrogen gas according to any one of <6> to <9>, comprising at least one selected from the group consisting of:

The hydrogen gas-containing gel food of the present invention can be used as a dish or a part of a dish.
According to the method for producing a hydrogen gas-containing gel food of the present invention, a hydrogen gas-containing gel food that can be used as a part of a dish or a dish can be produced.

It is a photograph which shows the external appearance of the mixture of an umami raw material and another component used in the Example, the external appearance of a liquid composition, and the external appearance of the liquid composition containing hydrogen gas of a bubble state.

The following definitions of terms apply throughout this specification and the claims.
“Umami ingredients” refer to foods containing umami substances or umami substances themselves.
“Umami substance” means a substance that exhibits umami (“Nutrition and Biochemistry Dictionary”, Asakura Publishing). For substances exhibiting umami, for example, Attachment 4 “Definition of each collective name and its additives” on “Indications of additives based on the Food Sanitation Law (October 20, 2010, Table of Dishes No. 377)” Among the additives listed in “Range”, there are amino acids, nucleic acids, organic acids, and inorganic salts that are regarded as a seasoning range.
“Seasoning as a food additive” means Attachment 4 “Definitions of each collective name and its labeling” (about the labeling of additives based on the Food Sanitation Law (October 20, 2010, Table 377)) Among the additives listed in “range of additives”, it means amino acids, nucleic acids, organic acids, and inorganic salts that are used as seasonings.
The “gelling agent” refers to a compound capable of forming a network structure capable of holding a liquid medium by physical aggregation by hydrogen bonding or the like or crosslinking by covalent bonding or the like.
“Hydrogen gas content (volume% [v / w])” is the ratio of the volume (cm ³ ) of hydrogen gas contained in the predetermined mass (100 g) of the hydrogen gas-containing gel food Say.
“Saturated solubility of hydrogen gas in a liquid medium” refers to the saturated solubility of hydrogen gas in a liquid medium (water or the like) under atmospheric pressure. 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.
In the present specification and claims, “to” indicating a numerical range means that numerical values described before and after the numerical value are included as a lower limit value and an upper limit value.

  The “ratio of particles of 5 μm or more” is obtained as follows. The masses of the gelling agent, liquid medium, umami raw material and other components in the hydrogen gas-containing gelled food are A (g), B (g), C (g) and D (g), respectively. A base liquid containing a liquid medium B (g), an umami raw material C (g) and another component D (g) and not containing a gelling agent is prepared. The base solution at 25 ° C. is filtered using a filter having a pore size of 5 μm (manufactured by Merck Millipore, Omnipore (TM) membrane filter, pore size: 5 μm), and the dry mass X (g) of the residue on the filter is measured. Dry mass of the residue on the filter with respect to mass A + B + C + D (g) of gel or liquid composition containing gelling agent A (g), liquid medium B (g), umami raw material C (g) and other component D (g) The ratio of X (g) is calculated, and this ratio is defined as the ratio of particles of 5 μm or more in the gel or liquid composition.

  The “content rate of hydrogen gas in a bubble state” is obtained as follows. Under conditions of atmospheric pressure and 25 ° C., 0.5 to 1 g of gelled food containing hydrogen gas is precisely weighed into a sample bottle for headspace GC analysis (capacity: 20 mL) used in gas chromatograph (GC) analysis, and water Add 10 mL of and seal. After shaking the sample bottle well by hand, mix thoroughly with an ultrasonic cleaner. The sample bottle is heated to 70 ° C., and heating is continued at 70 ° C. until bubbles disappear from the gelled food containing hydrogen gas. After the bubbles disappear, the gas phase gas in the sample bottle is collected, the hydrogen gas is quantified by GC analysis (TCD detector), and the hydrogen gas content (volume) in the hydrogen gas-containing gel food % [V / w%]). The saturation solubility of hydrogen gas in water is 1.6 ppm (2% by volume [v / w]) at 20 ° C. and 1.5 ppm (1.8% by volume [v / w]) at 70 ° C., which is almost unchanged. That is, since the amount of dissolved hydrogen gas in the gel (substantially water), which is the base of the gel food containing hydrogen gas, hardly changes before and after the measurement, the hydrogen gas content determined by the above method is included in the gel. It can be regarded as the content of hydrogen gas in the form of bubbles.

<< Hydrogen gas-containing food >>
The hydrogen gas-containing gelled food of the present invention (hereinafter also referred to as “the present food”) includes a gel and hydrogen gas in a bubble state contained in the gel. Moreover, this foodstuff further contains the hydrogen gas normally melt | dissolved in a gel. That is, this food contains dissolved hydrogen gas corresponding to the saturated solubility of hydrogen gas in the liquid medium contained in the gel (when the liquid medium is water, 1.6 ppm (2% by volume [v / w]) at 20 ° C.) Further, it contains hydrogen gas in a bubble state, which is excess hydrogen gas that could not be dissolved in the liquid medium contained in the gel.

  As long as the effect of the present invention is not impaired, the present food has a solid content other than gel (fruit, fiber, vegetable pieces, meat pieces, grains, noodles, seafood, seaweeds, potatoes, beans, mushrooms, etc.) May further be included. The solid content other than the gel is a solid content that can be clearly distinguished from the gel and can be easily and completely separated from the gel.

  As a form of this food, jelly (jelly) is preferable because it is easy to use as a part of cooking or cooking. Jelly is based on a gel that tends to collapse with a relatively high proportion of liquid medium (water). The jelly includes a jelly beverage based on a gel that has been gelled to such a degree that it can be drunk.

<Hydrogen gas>
The content of the hydrogen gas in a bubble state in the food is 0.1 to 100% by volume [v / w], preferably 2 to 90% by volume [v / w], and 6 to 85% by volume [v / w]. w] is more preferable, 10 to 80% by volume [v / w] is further preferable, and 15 to 70% by volume [v / w] is particularly preferable. If the content of hydrogen gas in a bubble state in the food is equal to or greater than the lower limit of the above range, the total hydrogen gas content in the food combined with the amount of dissolved hydrogen gas in the gel is only dissolved hydrogen gas. Compared to conventional hydrogen water and the like, the various functions of hydrogen gas can be fully expressed. As long as the content of the hydrogen gas in a bubble state in the food is up to the upper limit of the above range, the hydrogen gas can be dispersed in the gel.

  In the production method described below, the content of the hydrogen gas in the bubble state in the food is the amount of the gelling agent, the supply amount of the hydrogen gas when the liquid composition includes the hydrogen gas in the bubble state, and the liquid composition. It can be adjusted by appropriately selecting the stirring conditions (rotation speed, time, etc.).

<Gel>
The gel is a base for dissolving hydrogen gas in the food and for containing the hydrogen gas in a bubble state. The gel preferably contains a network structure formed from a gelling agent and a liquid medium.
The gel contains umami ingredients.
The gel may further contain other components other than the network structure formed from the gelling agent, the liquid medium, and the umami raw material, if necessary.

(Gelling agent)
Examples of the gelling agent include proteins derived from natural products or polysaccharides.
Examples of proteins or polysaccharides derived from natural products include gelatin, agar, carrageenan, pectin, glucomannan, pullulan, alginic acid, alginates (sodium alginate, potassium alginate, calcium alginate, ammonium alginate, etc.), alginic acid derivatives (alginic acid). Propylene glycol ester, etc.), aureobasidium culture solution, succinoglycan, ama seed gum, gum arabic, arabinogalactan, welan gum, cassia gum, gati gum, curdlan, karaya gum, carob bean gum, xanthan gum, chitosan, gua gum, gua gum enzyme degradation product, yeast Cell wall, psyllium seed gum, mackerel mugwort seed gum, gellan gum, tamarind seed gum, tara gum, dextran, tragacanth gum, toro Aoi, Microfibrous cellulose, Far celerane, Fukuronori extract, Macrohomopsis gum, Ramzan gum, Levan, Okra extract, Seaweed cellulose, Brown algae extract, Konjac potato extract, Sweet potato cellulose, Soy polysaccharide, Nata de coco, Carboxymethyl cellulose, Agarose Etc.
A gelling agent may be used individually by 1 type, and may use 2 or more types together.

  As a gelling agent, gelatin, agar, carrageenan, pectin, glucomannan, pullulan, alginic acid, alginate, alginic acid derivative, aureobasidium culture solution, succinoglycan, amase gum, gum arabic, Arabinogalactan, welan gum, cassia gum, gati gum, curdlan, caraya gum, carob bean gum, xanthan gum, chitosan, guar gum, guar gum enzyme degradation product, yeast cell wall, psyllium seed gum, mackerel mugwort seed gum, gellan gum, tamarind seed gum, tara gum, dextran, Tragacanth gum, troro mallow, microfibrous cellulose, fur celeran, fukuronori extract, macrohomopsis gum, ramzan gum, levan, okra extract, seaweed cellulose More preferably at least one selected from the group consisting of brown algae extract, konjac potato extract, sweet potato cellulose, soybean polysaccharide, nata de coco, carboxymethyl cellulose and agarose, gelatin, agar, carrageenan, pectin, guar gum, tamarind gum, glucomannan At least one selected from the group consisting of carob bean gum, xanthan gum, pullulan, carboxymethyl cellulose, alginic acid, alginates and alginic acid derivatives is more preferable, and gelatin is more preferable from the viewpoint that the content of hydrogen gas in a bubble state can be increased.

(Liquid medium)
The liquid medium is a medium for dissolving or dispersing components other than the liquid medium. As the liquid medium, an aqueous medium containing water is preferable from the viewpoint of use as food, and water is particularly preferable.

(Umami ingredients)
Examples of the umami raw material include foods containing umami substances (excluding gelling agents) or umami substances themselves.
Foods containing umami substances include marine products (fishery products, seaweeds, etc.), livestock products (meat, motsu (internal organs), gala (bones), eggs, milk, etc.), agricultural products (vegetables, fruits, cereals, potatoes) , Beans), processed products of these products (boiled, dried, dried products, dairy products, etc.), extracts of these products or processed products (extracts, etc.), seasonings containing umami substances (soy sauce, miso, vinegar, alcoholic beverages, spices) Etc.), protein hydrolyzate, yeast extract and the like.
Examples of the umami substance itself include seasonings (amino acids, nucleic acids, organic acids, etc.) as food additives.

  As an umami raw material, an umami substance is used because it is easy to season a hydrogen gas-containing gel food suitable for cooking or part of a dish, and the ratio of particles of 5 μm or more in the gel is within the range described below. At least one selected from the group consisting of a powder of food to be contained, a food extract containing a umami substance, a seasoning as a food additive, a protein hydrolyzate and a yeast extract is preferred.

Powders of foods containing umami substances include powders of varieties (bonito, soda bonito, mackerel, ajibushi, sardine, etc.), boiled fish (boiled sardines, sardines, etc.), kombu powder, scallops Examples thereof include powder, dried shiitake powder, crustacean (shrimp, etc.) powder, vegetable powder, fruit powder and the like.
Extracts of foods containing umami substances include extract of knots, extract of dried fish, extract of kumbu, extract of scallops, extract of dried shiitake mushrooms, seafood (bonito, sod bonito, mackerel, shrimp Etc.), meat (beef, pork, chicken, etc.) extract (beef extract, pork extract, chicken extract, etc.), gala (beef bone, pork bone, chicken gull) extract, vegetable extract, etc. Can be mentioned.

  As amino acids that are seasonings as food additives, sodium L-aspartate, DL-alanine, L-arginine L-glutamate, L-isoleucine, glycine, glutamylvalylglycine, L-glutamic acid, ammonium L-glutamate, Sodium L-glutamate, L-theanine, DL-tryptophan, L-tryptophan, DL-threonine, L-threonine, L-valine, L-histidine hydrochloride, L-phenylalanine, DL-methionine, L-methionine, L-lysine L-aspartate, L-lysine hydrochloride, L-lysine L-glutamate, L-asparagine, L-aspartic acid, L-alanine, L-arginine, L-glutamine, L-cystine, L-serine, L -Tyrosine, L-histidine, L-hydride Kishipurorin, L- proline, L- lysine, L- leucine, and the like.

  As a nucleic acid that is a seasoning as a food additive, disodium 5'-inosinate 5'-disilicate uridylate, 5'-disodium guanylate, 5'-disodium cytidylate, 5'-ribonucleotide calcium 5'-ribonucleotide disodium.

  Organic acids that are seasonings as food additives include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid Examples include potassium hydrogen, potassium L-tartrate, DL-sodium tartrate, sodium L-tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, and DL-sodium malate.

Inorganic salts that are seasonings as food additives include potassium chloride, potassium sulfate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, phosphorus Examples include trisodium acid, salt lake low sodium chloride solution, crude potassium chloride, and whey salt.
One umami material may be used alone, or two or more may be used in combination.

(Other ingredients)
Examples of other components include foods other than umami ingredients, food additives other than umami ingredients, and the like.
Foods other than umami ingredients include starch, dextrin, fats and oils (vegetable oil, animal fats, etc.), salt, sugar (sugar, glucose, fructose, fructose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixture Glucose sugar fructose liquid sugar, sugar mixed fructose glucose liquid sugar, sugar mixed high fructose liquid sugar, lactose, etc.).
Food additives other than umami ingredients include sweeteners (xylitol, aspartame, etc.), coloring agents, preservatives, thickeners (excluding gelling agents), stabilizers (excluding gelling agents), and pastes. (Excluding gelling agents), antioxidants, bitters, fragrances, acidulants (citric acid, lactic acid, etc.), emulsifiers, pH adjusters, nutrient enhancers (vitamins, etc.), emulsifiers (Kiraja saponin, sugar esters, etc.) ) And the like.

(Ratio of each component in the gel)
When this food is jelly, the proportion of the liquid medium is preferably 50 to 98 mass%, more preferably 60 to 98 mass%, and further preferably 70 to 98 mass% in the gel (100 mass%). If the ratio of the liquid medium in the jelly is equal to or higher than the lower limit of the above range, the jelly does not become too hard and the throat is good. If the ratio of the liquid medium in a jelly is below the upper limit of the said range, there exists elasticity as a jelly and food texture is good.

  When this food is jelly, the ratio of the gelling agent is preferably 1 to 50% by mass, more preferably 1 to 40% by mass, and further preferably 1 to 30% by mass in the gel (100% by mass). If the ratio of the gelling agent in the jelly is not less than the lower limit of the above range, it is easy to hold a large amount of hydrogen gas in the gel for a long time in the gel, and it has elasticity as a jelly and has a good texture. . If the ratio of the gelling agent in the jelly is not more than the upper limit of the above range, the jelly does not become too hard and the throat is good.

  1-30 mass% is preferable among gel (100 mass%), the ratio of the sum total of an umami raw material and another component is more preferable, 1-20 mass% is more preferable, 1-10 mass% is more preferable, 1-5 More preferred is mass%. If the total ratio of the umami raw material and other components in the gel is equal to or higher than the lower limit of the above range, the hydrogen gas-containing gel-like food is easily seasoned suitable for cooking or part of cooking. If the total ratio of the umami raw material and other components in the gel is not more than the upper limit of the above range, it is easy to hold a large amount of hydrogen gas in the gel in the gel for a long time.

What is necessary is just to select the ratio of an umami raw material suitably in the range of a well-known mixing | blending ratio according to the characteristic, function, etc. which are required for this foodstuff.
The proportions of the other components may be appropriately selected within the range of known blending proportions according to the properties, functions, etc. required for the food.

  0-3 mass% is preferable, as for the ratio of the particle | grains of 5 micrometers or more in a gel, 0-1.5 mass% is more preferable, and 0-0.5 mass% is further more preferable. If the proportion of particles of 5 μm or more is less than or equal to the upper limit of the above range, in the method for producing a hydrogen gas-containing gel food described later, when the liquid composition includes bubbled hydrogen gas, the liquid composition occurs. It is easy to foam, and the hydrogen gas contained in the liquid composition is easily stabilized. As a result, it is easy to hold a large amount of bubble-like hydrogen gas in the gel for a long time.

<Method for producing hydrogen gas-containing gelled food>
This food can be produced, for example, by a method having the following steps (I) to (III).
Process (I): The process of preparing the liquid composition containing a gelatinizer, a liquid medium, and an umami raw material.
Step (II): A step of including hydrogen gas in a bubble state in the liquid composition after the step (I).
Step (III): After Step (II), a liquid composition containing hydrogen gas in a bubble state is gelled to obtain this food.

(Process (I))
The liquid composition can be prepared, for example, by preparing a base liquid containing a liquid medium and an umami raw material, and mixing the gelling agent and the base liquid. You may further add other components other than a gelatinizer, a liquid medium, and an umami raw material to a liquid composition.

Examples of the base liquid include known soup stock and soup.
Examples of the method for preparing the base liquid include a method of mixing a liquid medium and an umami raw material; a method of immersing the umami raw material in the liquid medium and extracting a component contained in the umami raw material into the liquid medium. You may further add other components other than a gelatinizer, a liquid medium, and an umami raw material to a base liquid. When preparing the base solution, commercially available granules, powders, granule vipers, solid broths, etc. may be used as a mixture of umami ingredients and other ingredients.

  In order to reduce particles of 5 μm or more contained in the base solution, the prepared base solution may be filtered using a filter. The pore size of the filter is preferably 0.1 to 5 μm, more preferably 1 to 5 μm, and further preferably 3 to 5 μm. When the pore size of the filter is not less than the lower limit of the above range, the filtration does not take too much time and the productivity is good. If the pore size of the filter is not more than the upper limit of the above range, particles of 5 μm or more can be sufficiently reduced.

  Examples of the apparatus used for preparing the liquid composition include a tank or a kettle equipped with a stirrer. The material of the apparatus is selected in consideration of the gelling agent, liquid medium, umami raw material, corrosion resistance to hydrogen gas, etc., heat resistance at the operating temperature, elution into the liquid composition, etc. within the range not impairing the effects of the present invention. it can. Examples of the material for the apparatus include stainless steel, glass lining, fluororesin lining, and plastic. In addition, since flammable hydrogen gas is used, it is also necessary to consider equipment that has taken safety measures to prevent ignition or explosion.

  0-3 mass% is preferable, as for the ratio of the particle | grains of 5 micrometers or more in a liquid composition, 0-1.5 mass% is more preferable, and 0-0.5 mass% is further more preferable. If the ratio of the particles of 5 μm or more is less than or equal to the upper limit of the above range, the liquid composition is liable to foam when the liquid composition contains bubble-like hydrogen gas in the step (II). Hydrogen gas contained in the composition is easily stabilized. As a result, it is easy to hold a large amount of bubble-like hydrogen gas in the gel for a long time.

(Process (II))
By supplying hydrogen gas to the liquid composition, a liquid composition containing hydrogen gas in a bubble state is obtained. Other components other than the gelling agent, the liquid medium, and the umami raw material may be further added to the liquid composition containing the hydrogen gas in the bubble state.

The viscosity of the liquid composition at the time of supplying hydrogen gas is preferably 1 to 30,000 mPa · s, more preferably 10 to 20,000 mPa · s, and further preferably 100 to 10,000 mPa · s. When the viscosity of the liquid composition is less than the lower limit of the above range, hydrogen gas is likely to be dispersed as bubbles in the liquid composition, but hydrogen gas is likely to float and hardly stay in the liquid composition. When the viscosity of the liquid composition exceeds the upper limit of the above range, it is difficult to disperse hydrogen gas as bubbles in the liquid composition, and it is difficult to uniformly disperse hydrogen gas.
About the temperature of the liquid composition at the time of hydrogen gas supply, what is necessary is just the temperature which can achieve the viscosity range of an above described liquid composition, and should just set it suitably.

  The supply amount of the hydrogen gas is an amount such that the total amount of the hydrogen gas dissolved in the liquid composition and the hydrogen gas in the bubble state exceeds the saturation solubility of the hydrogen gas in the liquid medium (water, etc.) The content of the hydrogen gas in the bubble state in the food obtained in this way is 0.1-100% by volume [v / w].

  What is necessary is just to set suitably the preparation amount of a gelatinizer and a liquid medium, and the supply amount of hydrogen gas according to the content rate of the hydrogen gas of the bubble state in this foodstuff desired. Moreover, what is necessary is just to set suitably about the temperature and the viscosity of a liquid composition according to the kind of gelling agent and liquid medium, and the content rate of the hydrogen gas of the bubble state in this foodstuff desired.

  As an apparatus used in the step (II), any apparatus and equipment used in a known gas-liquid dispersion operation can be used as long as the apparatus can uniformly disperse hydrogen gas as desired bubbles in the liquid composition. The material of the apparatus is selected in consideration of the gelling agent, liquid medium, umami raw material, corrosion resistance to hydrogen gas, etc., heat resistance at the operating temperature, elution into the liquid composition, etc. within the range not impairing the effects of the present invention. it can.

In the step (II), hydrogen gas is supplied to the liquid composition while the liquid composition is stirred, or after the hydrogen gas is supplied to the liquid composition without stirring the liquid composition, the liquid composition is shaken. It is preferable to do.
Examples of the stirring method include a method using a stirrer, a method using a homomixer, a method using a line mixer, and the like.
Examples of the shaking method include a method using a shaker.

(Step (III))
The liquid composition containing hydrogen gas in a bubble state is gelled to obtain the present food.
In order to reduce the volatilization loss of the hydrogen gas contained in the liquid composition as much as possible, the liquid composition is preferably gelled as quickly as possible.

As the gelling method, a method corresponding to the type of the gelling agent may be appropriately selected.
Examples of the gelation method include a method in which, when the gelling agent has a gelling temperature, the liquid composition is gelled by cooling the liquid composition below the gelling temperature of the gelling agent.
As the gelling method, when the gelling agent has a crosslinkable group, a method of gelling the liquid composition by a crosslinking reaction of the gelling agent with a neutralizing agent or a crosslinking agent can be mentioned.

<Application>
This food can be used as a dish (a side dish, a rice dish, etc.) or a part of a dish (topping, garnish, etc.).
Examples of the dishes include seafood jelly, vegetable jelly, meat jelly, jelly raw noodles, jelly noodles, jelly sauce cold ramen, jelly salad, jelly soup, jelly sauce rice, jelly rice and the like.
Some of the dishes include ponzu jelly, noodle soup jelly, soup jelly, soy sauce jelly, sauce jelly, and the like.

<Action mechanism>
Since the present food described above contains hydrogen gas in a bubble state contained in the gel, the gel has an amount equal to the saturation solubility of hydrogen gas in the liquid medium (water, etc.) contained in the gel. Hydrogen gas is dissolved. That is, the total amount of the hydrogen gas dissolved in the gel and the bubbled hydrogen gas contained in the gel exceeds the saturation solubility of the hydrogen gas in the liquid medium. As described above, this food containing a large amount of hydrogen gas can supply a large amount of hydrogen gas, and can fully exhibit various functions of hydrogen gas (function of removing active oxygen, function of enhancing biological activity, etc.). As a result, the oxidation of fats and oils by active oxygen in the blood vessels is suppressed, and it is expected to reduce the risk of arteriosclerosis.
Moreover, in this foodstuff, since gel contains an umami raw material, it becomes a seasoning suitable for cooking and a part of cooking. Therefore, when this food is used as a part of a dish or dish, the original flavor of the dish is not impaired, and a part of the dish (a side dish, a rice dish, etc.) or a part of the dish (topping, garnish) Etc.) and easy to ingest. Therefore, the present food can be used as a dish or part of a dish.

  Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited thereto.

<Measurement>
The measuring method of each physical property in an Example is shown below.

(Proportion of particles of 5 μm or more in the gel)
The base solution at 25 ° C. containing no gelling agent was suction filtered using a filter having a pore size of 5 μm (Merck Millipore, Omnipore (TM) membrane filter, pore size: 5 μm), and the dry mass of the residue on the filter (g) Was measured. The ratio of the dry mass of the residue on the filter to the mass of the liquid composition obtained by adding the gelling agent to the base liquid was calculated, and this ratio was defined as the ratio of particles of 5 μm or more in the gel.

(Hydrogen content of hydrogen gas in gelled food containing hydrogen gas)
Under conditions of atmospheric pressure and 25 ° C., 0.5 to 1 g of the gelled food containing hydrogen gas is precisely weighed into a head space GC analysis sample bottle (capacity: 20 mL) used for GC analysis, and 10 mL of water is added. Sealed. The sample bottle was shaken well by hand and then thoroughly mixed with an ultrasonic cleaner. The sample bottle was heated to 70 ° C., and the heating was continued at 70 ° C. until the bubbles disappeared from the hydrogen gas-containing gelled food. After the bubbles disappear, the gas phase gas in the sample bottle is collected, the hydrogen gas is quantified by GC analysis (TCD detector), and the hydrogen gas content (volume) in the hydrogen gas-containing gel food % [V / w%]).

(The taste of gelled food containing hydrogen gas)
The gelled food containing hydrogen gas was orally ingested and the taste was evaluated according to the following criteria.
○: Can be ingested as a part of a dish or dish without impairing the original flavor of the dish.
X: The original flavor of the dish is impaired, and it is uncomfortable to take as part of the dish or dish.

<A mixture of umami ingredients and other ingredients>
Powdered bonito sauce: Marushima bonito, soup stock with kelp (Marushima Soy Sauce Co., Ltd., raw materials: grape sugar, salt, flavor raw materials (bonito powder, konbu powder), seasonings (amino acids, etc.), powdered soy sauce (soybean, wheat Appearance: FIG. 1).
Granulated chicken glass cup: Glass cup without chemical seasoning (Yuki Foods Co., Ltd., raw materials: salt, lactose, chicken extract, sugar, yeast extract, pork extract, vegetable extract, spice, processed starch, appearance: Fig. 1).
Powdered chin soup: Chicked soy sauce made with chin (manufactured by Yoshiki Sakai, raw materials: strawberry powder, salt, flying fish powder, sugar, yeast extract, shiitake powder, boiled dried powder, kelp powder, appearance: Fig. 1).

<Example 1>
A base solution was prepared by mixing and stirring 40.6 g of tap water and 1.9 g of powdered bonito broth. The dry mass of particles of 5 μm or more in the base solution was 0.1 g.
7.5 g of gelatin (manufactured by Asahi Chemical Industry Co., Ltd., Fish Scale Gelatin AF-1) was added to the base solution and heated to 60 ° C. with stirring to prepare a liquid composition having a gelatin concentration of 15% by mass. The appearance of the liquid composition is shown in FIG. While stirring the liquid composition at 35 ° C., hydrogen gas was passed through the liquid composition to obtain a liquid composition containing hydrogen gas in a bubble state. The appearance of a liquid composition containing hydrogen gas in a bubble state is shown in FIG.
The liquid composition was put into a glass container with a lid, cooled to room temperature in a sealed state, and gelled to obtain a hydrogen gas-containing gel food. The gelled food containing hydrogen gas contained hydrogen gas dissolved in the gel and hydrogen gas contained in the gel. The results are shown in Table 1.

<Example 2>
A base solution was prepared by mixing and stirring 40.7 g of tap water and 1.8 g of granulated chicken glass cup. The dry mass of particles of 5 μm or more in the base solution was 0.38 g.
A liquid composition was obtained in the same manner as in Example 1 except that the base solution was changed. The appearance of the liquid composition is shown in FIG. The appearance of a liquid composition containing hydrogen gas in a bubble state is shown in FIG.
A hydrogen gas-containing gelled food was obtained in the same manner as in Example 1 except that the liquid composition was changed. The gelled food containing hydrogen gas contained hydrogen gas dissolved in the gel and hydrogen gas contained in the gel. The results are shown in Table 1.

<Example 3>
A base solution was prepared by mixing and stirring 40.9 g of tap water and 1.6 g of powdered chin soup. The dry mass of particles of 5 μm or more in the base solution was 0.66 g.
A liquid composition was obtained in the same manner as in Example 1 except that the base solution was changed. The appearance of the liquid composition is shown in FIG. The appearance of a liquid composition containing hydrogen gas in a bubble state is shown in FIG.
A hydrogen gas-containing gelled food was obtained in the same manner as in Example 1 except that the liquid composition was changed. The gelled food containing hydrogen gas contained hydrogen gas dissolved in the gel and hydrogen gas contained in the gel. The results are shown in Table 1.

<Comparative Example 1>
A liquid composition was obtained in the same manner as in Example 1 except that the base liquid was changed to only tap water.
A hydrogen gas-containing gelled food was obtained in the same manner as in Example 1 except that the liquid composition was changed. The gelled food containing hydrogen gas contained hydrogen gas dissolved in the gel and hydrogen gas contained in the gel. The results are shown in Table 1.

The hydrogen gas-containing gel-like food of Comparative Example 1 containing no umami raw material did not taste good.
From the results of Examples 1 to 3 and Comparative Example 1, as the ratio of particles of 5 μm or more in the gel increases, the content of the hydrogen gas in the bubble state in the hydrogen gas-containing gel food decreases. I understand.

  The hydrogen gas-containing gel-like food of the present invention is useful as a food that can sufficiently express various functions of hydrogen gas by supplying a large amount of hydrogen gas.

Claims (10)

A gel, and hydrogen gas in a bubble state contained in the gel,
A gelled food containing hydrogen gas, wherein the gel contains an umami ingredient.   The hydrogen gas-containing gelled food according to claim 1, wherein the content of the hydrogen gas in a bubble state is 0.1 to 100% by volume [v / w].   The hydrogen gas-containing gelled food according to claim 1 or 2, wherein a ratio of particles of 5 µm or more in the gel is 0 to 3 mass%. The gel includes a network structure formed from a gelling agent and a liquid medium,
The gel is at least one selected from the group consisting of gelatin, agar, carrageenan, pectin, guar gum, tamarind gum, glucomannan, carob bean gum, xanthan gum, pullulan, carboxymethyl cellulose, alginic acid, alginates and alginic acid derivatives as the gelling agent. The hydrogen gas-containing gelled food according to any one of claims 1 to 3, comprising a seed.   The gel is at least one selected from the group consisting of a food powder containing an umami substance, an extract of a food containing an umami substance, a seasoning as a food additive, a protein hydrolyzate, and a yeast extract as the umami material. The hydrogen gas containing gelled foodstuff as described in any one of Claims 1-4 containing a seed | species. In a liquid composition containing a gelling agent, a liquid medium and an umami raw material, hydrogen gas in a bubble state is included,
A method for producing a gelled food containing hydrogen gas, wherein the liquid composition containing hydrogen gas in a bubble state is gelled.   The method for producing a hydrogen gas-containing gel-like food according to claim 6, wherein the hydrogen gas-containing gel-like food has a hydrogen gas content of 0.1 to 100% by volume [v / w]. .   The method for producing a gelled food containing hydrogen gas according to claim 6 or 7, wherein a ratio of particles of 5 µm or more in the liquid composition is 0 to 3 mass%.   The liquid composition is selected from the group consisting of gelatin, agar, carrageenan, pectin, guar gum, tamarind gum, glucomannan, carob bean gum, xanthan gum, pullulan, carboxymethylcellulose, alginic acid, alginates and alginic acid derivatives as the gelling agent. The manufacturing method of the hydrogen gas containing gelled foodstuff as described in any one of Claims 6-8 containing at least 1 sort (s).   The liquid composition is selected from the group consisting of a food powder containing an umami substance, a food extract containing an umami substance, a seasoning as a food additive, a protein hydrolyzate and a yeast extract as the umami material. The manufacturing method of the hydrogen gas containing gelled foodstuff as described in any one of Claims 6-9 containing at least 1 sort (s).