JP2017019749A - Production method of oily substance-containing gel compositions and oily substance-containing gel compositions - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide oily substance-containing gel compositions and the like which sufficiently contain oil.SOLUTION: A production method of an oily substance-containing composition comprises the steps of: (1) mixing a galactose partial decomposition products of galacto-xyloglucan with an aqueous solvent at room temperature to obtain a mixture; (2) cooling or freezing the mixture obtained in the step (1); and (3) heating the mixture obtained in the step (2) to gelate it and obtaining a gel composition. The production method further comprises a step of adding an oily substance in at least one step of the steps (1)-(3) and before gelation of the mixture obtained in the step (2).SELECTED DRAWING: None

Description

  The present invention relates to a method for producing an oily substance-containing gel composition and an oily substance-containing gel composition.

  Conventionally, it contains various oily substances such as animal and vegetable oils, mineral oils, hydrocarbons, gelling agents, and aqueous solvents in various fields such as cosmetics, pharmaceuticals, foods, paints, inks, and lubricating oils. An oily substance-containing gel composition that has been gelled by the gelling agent is used. Such an oily substance-containing gel composition is obtained by gelling a solution in which an oily substance is emulsified in a solution obtained by dissolving a gelling agent in an aqueous solvent.

  In this type of oily substance-containing gel composition, a natural polysaccharide-derived gel composition is used because it is relatively safe for the human body. As a gelling agent derived from a natural polysaccharide, starch, agar, gelatin, carrageenan, locust bean gum, pectin, sodium alginate, xanthan gum, galactoxyloglucan, gellan gum, curdlan and the like are used.

  In order to produce a gel composition using these gelling agents, it is necessary to stir and dissolve the gelling agent in high-temperature water such as 80 ° C. or higher.

  However, if the gelling agent is dissolved at a high temperature and then cooled, the solution gels. If an oily substance is added and mixed in this state, the gel structure is destroyed, and the oily substance-containing gel composition becomes I can't get it. For this reason, after melt | dissolving a gelatinizer at high temperature, it must mix with an oily substance in this high temperature state, and it is hard to say that preparation is simple.

  Further, when the solution and the oily substance are mixed in a high temperature state, the emulsification of the oily substance becomes unstable, and it becomes difficult to sufficiently contain the oily substance.

  Furthermore, the gelling agent is likely to form lumps when dissolved. When lumps are formed, powdered solids (non-hydrates) due to non-hydrated polysaccharides remain in the obtained oily substance-containing gel composition, and the quality deteriorates. Become. Therefore, it is necessary to eliminate the lumps, but it takes a lot of time and labor to completely hydrate and dissolve the polysaccharides once damped.

  Thus, it is difficult to say that an oily substance-containing gel composition using the above-mentioned gelling agent sufficiently contains an oily substance and can be easily produced.

On the other hand, galactose of galactoxyloglucan obtained by removing galactose, which constitutes part of the side chain of galactoxyloglucan, by partially degrading (partially degrading) using purified β-galactosidase derived from microorganisms. Partially decomposed products (hereinafter, simply referred to as “galactose partial decomposed products or partially decomposed products”) have been proposed (see Patent Documents 1 and 2). In such a galactose partial degradation product, the thermal behavior of the mixture when the galactose partial degradation product and an aqueous solvent are mixed is opposite to the thermal behavior of the galactoxyloglucan. It becomes sol when cooled, and exhibits a thermal behavior that the change in sol / gel is reversible. Such thermal behavior is called reversible thermal gelation properties.
In addition, since the galactose partial degradation product is derived from natural polysaccharides and is not chemically modified (added), it is safe for the human body and the environment. Therefore, the gel composition produced using the galactose partial degradation product is It can be widely used in foods, cosmetics, pharmaceutical preparations and the like.
As a method for producing a gel composition containing a galactose partial decomposition product of this type, a cooled aqueous solvent and a galactose partial decomposition product are mixed to dissolve the galactose partial decomposition product in an aqueous solvent, and the solution is heated to gel. It has been proposed to produce a gel composition by making it (see Patent Documents 1 and 2).

JP-A-8-283305 International Publication No. 97/29777

In the methods of Patent Documents 1 and 2, when producing a gel composition, a galactose partial decomposition product is dissolved in a cooled aqueous solvent, and this aqueous solution is mixed with an oily substance to emulsify the oily substance. It is possible to contain an oily substance.
However, in the method of Patent Document 1, it is difficult to say that an oily substance can be sufficiently contained.

In addition, in the methods of Patent Documents 1 and 2, since it is necessary to continue cooling the aqueous solvent and mix the galactose partial decomposition product with this, preparation time and labor are required.
In these methods, the viscosity of the mixture becomes too high, and it may be difficult to handle when it is transferred to a desired container and gelled by heating. In addition, it is difficult to sufficiently fill a desired container, or bubbles are likely to be mixed during solution preparation or filling.
Thus, it is hard to say that an oily substance-containing gelled composition can be easily produced even using the methods of Patent Documents 1 and 2.

  In view of the above circumstances, the present invention provides a method for producing an oily substance-containing gel composition capable of easily producing an oily substance-containing gel composition sufficiently containing an oily substance, and an oily substance containing sufficient oily substance It is an object to provide a gel composition.

In order to solve the above-mentioned problems, the present inventors conducted intensive research and obtained the following knowledge.
That is, it is generally known that when a polysaccharide is mixed with an aqueous solvent, the polysaccharide is first hydrated and swollen by water in the aqueous solvent, and is further dissolved as the hydration swelling further proceeds. It has been.
As a result of considering this and the methods of Patent Documents 1 and 2, in the methods of Patent Documents 1 and 2, a galactose partial decomposition product is mixed and dissolved in a cooled aqueous solvent. The viscosity of the resin becomes relatively high, and as a result, handling becomes difficult.
In addition, as the aqueous medium is cooled and the temperature is lowered, the time required for the galactose partial decomposition product to be in a hydrated and swollen state, and further, the time until the hydrated and swollen state is dissolved. Therefore, in the method of Patent Document 1, viscosity is developed at an early stage, and relatively strong forced stirring is required in order to uniformly diffuse the galactose partial decomposition product in the aqueous solvent.

Based on these findings, the inventors of the present invention further advanced research, and by mixing an aqueous solvent and a galactose partial decomposition product at room temperature, a galactose moiety is not generated in the aqueous solvent without causing lumps in the mixture. It has been found that the degradation product can be dispersed.
In addition, this mixing at room temperature makes it easy to make the galactose partial decomposition product hardly dissolved in an aqueous solvent, and as a result, the viscosity of the mixture can be lowered. Next, by cooling or freezing the mixture having such a low viscosity, the galactose partial decomposition product is easily made into a high-viscosity hydrated swollen state in an aqueous solvent instead of being dissolved, and as a result, the viscosity of the mixture is reduced. It can be expensive.
In addition, since it is not necessary to cool the aqueous solvent in advance, the preparation time and labor can be saved accordingly.
And even if it heated the mixture in the state which many galactose partial decomposition products hydrated and swelled, this mixture can be gelatinized and it discovered that a gel composition was obtained.

Furthermore, as a result of intensive studies by the present inventors, a mixture obtained by further mixing an oily substance with galactose partial degradation product, water, and cooling or freezing as described above, heating is performed. It was found that an oily substance-containing gel composition sufficiently containing the substance can be obtained.
In addition, the mixture obtained by mixing the partially decomposed galactose and water is cooled or frozen, heated to room temperature, defrosted, added with an oily substance, further mixed, and heated to give oily oil. It was found that an oily substance-containing gel composition sufficiently containing the substance can be obtained.
Furthermore, when the same galactose partial degradation product is added as compared with the methods of Patent Documents 1 and 2 in which the galactose partial degradation product is dissolved in the cooled aqueous medium by including the oily substance in this manner, It was found that an oily substance can be contained.
In this way, the mixture obtained by mixing the partially decomposed galactose and water is cooled or frozen, and then the oily substance is sufficiently contained by adding the oily substance before the mixture is gelled. The present invention was completed by finding that an oily substance-containing gel composition can be easily produced.

That is, the method for producing an oily substance-containing gel composition according to the present invention comprises:
A method for producing an oily substance-containing gel composition containing an oily substance, comprising:
Step (1): a step of mixing a galactose partial decomposition product of galactoxyloglucan with an aqueous solvent at room temperature to obtain a mixture;
Step (2): a step of cooling or freezing the mixture obtained in the step (1),
Step (3): a step of gelling by heating the mixture obtained in the step (2) to obtain a gel composition,
In at least one of the steps (1) to (3), and before the mixture obtained in the step (2) is gelled, the oily substance is added.

Here, “room temperature” means a temperature within a temperature range of 15 to 35 ° C. Further, “mixing at room temperature” means mixing at a temperature of the aqueous solvent at room temperature.
“Cooling” means a state in which the mixture of an aqueous solvent and a partial decomposition product of galactose is not in a solid state by lowering its temperature. This includes the state where both cases are mixed.
“Frozen” means that the mixture of the aqueous solvent and the partial decomposition product of galactose is solidified by lowering its temperature.

  According to such a configuration, the oily substance is added in at least one of the steps (1) to (3) and before the mixture obtained in the step (2) is gelled, and the step ( 1) to (3) can be performed.

At this time, in step (1), by mixing the galactose partial decomposition product of galactoxyloglucan and an aqueous solvent at room temperature, the inorganic compound is dissolved in the aqueous medium without causing lumps in the mixture. A galactose partial decomposition product can be dispersed in an aqueous solvent.
In step (2), the galactose partial decomposition product can be hydrated and swollen in an aqueous solvent by cooling or freezing the mixture obtained in step (1). At this time, it becomes easy to make the galactose partial decomposed product not in a dissolved state but in a hydrated and swollen state. Thereby, the viscosity of a mixture (dispersion) can be made low, and a mixture can be made into a highly viscous hydrated swelling by cooling or freezing.
Furthermore, since the onset of viscosity can be relatively delayed, the galactose partial decomposition product can be sufficiently dispersed in an aqueous medium without performing relatively strong forced stirring as in the prior art.
Thus, according to the steps (1) and (2), it is not necessary to cool the aqueous solvent in advance, so that the preparation time and labor can be saved accordingly.
Furthermore, in the step (3), the mixture obtained in the step (2) is heated and gelled, whereby the mixture can be gelled. At this time, in the obtained gel composition, mixing of non-hydrates such as lumps caused by the galactose partial decomposition product is suppressed.

And in at least one of the steps (1) to (3) and before the mixture obtained in the step (2) is gelled, it is not gelled by adding an oily substance, In addition, a mixture containing an oily substance (oily substance-containing mixture) is obtained, and by heating the mixture, the oily substance is incorporated between the molecules of the galactose partial decomposition product in the hydrated swollen product and included ( Gelation can be performed while emulsifying, whereby an oily substance-containing gel composition can be obtained.
In addition, the oily substance-containing gel composition thus obtained contains the oily substance sufficiently without being added to the added oily substance without being separated from the gel composition. .

  Therefore, according to the said manufacturing method, the oil substance containing gel composition which contains an oily substance fully can be manufactured simply.

“Dispersed” means that each galactose part is in a state in which an aqueous solvent penetrates into each powdered galactose partial decomposed product, but a highly viscous (adhesive) layer is hardly formed on the surface layer. It means a state in which a decomposition product is present in an aqueous solvent.
“Hydration swell” means a state in which each powdered galactose partial decomposition product sufficiently absorbs an aqueous solvent and each galactose partial decomposition product forms a high-viscosity state as a whole.
“Dissolved” means a state in which a polysaccharide molecular chain dissociates from a highly viscous surface layer and diffuses from the surface layer into a solvent.
"Dama" is a state where powdered galactose partial degradation products are aggregated (aggregate state)
In contact with water, only the outer layer of the aggregate remains in a highly viscous state due to contact with water while containing an air layer inside the aggregate, which makes it difficult for the aqueous solvent to penetrate into the interior of the aggregate. , Means a state in which the whole is a lump, or a state in which the lump is further gathered.

In the method for producing an oily substance-containing gel composition having the above structure,
In the step (1), the oily substance may be added.

According to such a configuration, by mixing the galactose partial decomposition product, the aqueous solvent, and the oily substance in step (1) to obtain a mixture, and cooling or freezing the obtained mixture in step (2), The galactose partial decomposition product in the mixture is hydrated and swollen in an aqueous solvent, whereby an oily substance-containing mixture obtained by mixing the hydrated swollen substance and the oily substance is obtained. Then, by heating the hydrated swelling product in the oily substance-containing mixture in step (3), while incorporating the oily substance added in step (1) between the molecules of the partially decomposed galactose product (while emulsifying), An oily substance-containing mixture can be gelled.
This allows the oily material to be mixed at room temperature. In addition, since a necessary raw material can be charged in a relatively initial process, the production becomes simpler.

In the method for producing an oily substance-containing gel composition having the above structure,
In the step (3), the oily substance may be added before the mixture obtained in the step (2) is gelled.

According to this configuration, the galactose partial decomposition product is hydrated and swollen in the aqueous solvent in step (2), thereby obtaining a hydrated swollen product as a mixture thereof. In step (3), the oily substance-containing mixture can be obtained by adding the oily substance before the hydrated swollen gels, and by heating the oily substance-containing mixture, the galactose part is obtained. While incorporating an oily substance between the molecules of the decomposition product (while emulsifying), the oily substance-containing mixture can be gelled.
As a result, an oily substance can be added in a state in which a hydrated swollen product has already been sufficiently formed and there are relatively many molecules of the galactose partially decomposed product constituting the hydrated swollen product. A relatively large amount of oily substance can be incorporated between the molecules of the degradation product.
Therefore, an oily substance-containing gel composition containing an oily substance more fully can be produced.

In the method for producing an oily substance-containing gel composition having the above structure,
When adding the oily substance in the step (1),
It is preferable to add 0.01 to 20 parts by mass of the oily substance to 1 part by mass of the galactose partial decomposition product.

  According to such a configuration, the oily substance can be stably included in the mixture of the partial decomposition products of galactose without further separation, and in addition, the oily substance can be held more stably.

In the method for producing an oily substance-containing gel composition having the above structure,
In the step (2), when the mixture obtained in the step (1) is frozen,
In the step (3), it is preferable that the mixture obtained in the step (2) is thawed and the oily substance is added.

According to such a configuration, the mixture and the oily substance can be mixed in a state where the mixture frozen in step (2) has been thawed, and therefore, these can be sufficiently mixed.
Therefore, the oily substance can be contained more sufficiently.

In the method for producing an oily substance-containing gel composition having the above structure,
When adding the oily substance in the step (3),
0.01 to 700 parts by mass of the oily substance can be added to 100 parts by mass of the mixture obtained in the step (2).

  According to such a configuration, it becomes possible to stably include an oily substance in a hydrated swelling product of a partial decomposition product of galactose with a wide range of addition amounts from a relatively small amount to a relatively large amount without any further separation. It is also possible to hold the oily substance more stably in the gel composition.

In the method for producing an oily substance-containing gel composition having the above structure,
1 to 50 parts by mass of the oily substance can be added to 100 parts by mass of the mixture obtained in the step (2).

  According to such a configuration, it becomes possible to stably include the oily substance in the hydrated swelling product of the partially decomposed galactose without further separation, and in addition, the oily substance can be more stably retained in the gel composition. Is also possible.

In the method for producing an oily substance-containing gel composition having the above structure,
It is preferable to add 50 to 700 parts by mass of the oily substance to 100 parts by mass of the mixture obtained in the step (2).

  According to this configuration, a gel composition containing a relatively large amount of oily substance can be produced.

In the method for producing an oily substance-containing gel composition having the above structure,
In the step (1), the galactose partial decomposition product and the aqueous solvent are preferably mixed at 18 to 30 ° C.

  According to such a configuration, by mixing the galactose partial decomposition product and the aqueous solvent at 18 to 30 ° C., the formation of the galactose partial decomposition product in the aqueous solvent in a normal room temperature environment is further avoided while avoiding the formation of lumps. Can be dispersed. Accordingly, it is possible to further suppress the deterioration of workability.

In the method for producing an oily substance-containing gel composition having the above structure,
It is preferable that the compounding quantity of the said galactose partial decomposition product in the said gel composition is 0.05-20 mass%.

According to this configuration, the content of the partially decomposed galactose product is 0.05 to 20% by mass with respect to the total amount of the gel composition, so that the oily substance can be more sufficiently contained. In addition, the hydrated swelling product of the partial decomposition product of galactose can be stably included without further separating the oily substance.

In the method for producing an oily substance-containing gel composition having the above structure,
In the step (1), it is preferable that 1 to 10% by mass of the galactose partial decomposition product is contained in the obtained mixture.

  According to such a configuration, the oily substance is further separated into the hydrated swelling product of the galactose partial decomposition product by containing 1 to 10% by mass of the galactose partial decomposition product in the mixture obtained in the step (1). And can be included stably.

In the method for producing an oily substance-containing gel composition having the above structure,
In the step (2), it is preferable to cool or freeze the mixture obtained in the step (1) to −25 to 10 ° C.

  According to such a configuration, the galactose partial degradation product can be more appropriately hydrated and swollen, so that an oily substance can be contained more sufficiently.

In the method for producing an oily substance-containing gel composition having the above structure,
The oily substance is preferably liquid or semi-solid at normal temperature.

  According to this configuration, it becomes easier to mix the hydrated swelling product of the partially decomposed galactose and the oily substance.

The oily substance-containing gel composition of the present invention comprises:
A galactose partial decomposition product of galactoxyloglucan, an aqueous solvent, an oily substance, and
The oily substance is contained in an amount of 0.01 to 90% by mass.

  According to such a configuration, the oil-containing substance-containing gel composition contains the oily substance sufficiently.

In the oil-containing substance-containing gel composition having the above structure,
It is preferable to contain 0.05-20 mass% of said galactose partial decomposition products.

  According to such a configuration, the oily substance can be contained more stably.

  As described above, according to the present invention, a method for producing an oily substance-containing gel composition capable of easily producing an oily substance-containing gel composition sufficiently containing an oily substance, and an oily substance sufficiently containing an oily substance A containing gel composition is provided.

  Below, embodiment of the manufacturing method of the gel composition which concerns on this invention, and the gel composition manufactured by this manufacturing method is described.

The method for producing an oily substance-containing gel composition of the present embodiment comprises:
A method for producing an oily substance-containing gel composition containing an oily substance, comprising:
Step (1): a step of mixing a galactose partial decomposition product of galactoxyloglucan with an aqueous solvent at room temperature to obtain a mixture;
Step (2): a step of cooling or freezing the mixture obtained in the step (1),
Step (3): a step of gelling by heating the mixture obtained in the step (2) to obtain a gel composition,
In at least one of the steps (1) to (3), and before the mixture obtained in the step (2) is gelled, the oily substance is added.

  The galactose partial decomposition product of galactoxyloglucan used in the production method of the present embodiment means a substance obtained by partial decomposition of the side chain galactose of galactoxyloglucan and is hereinafter referred to as a galactose partial decomposition product. There is also. Moreover, galactoxyloglucan means galactoxyloglucan (complete galactoxyloglucan) from which side chain galactose has not been removed by partial degradation by enzyme treatment described later. Such complete galactoxyloglucan may also be referred to as native galactoxyloglucan.

  Galactoxyloglucan is a constituent of the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants, and also exists as a storage polysaccharide for some plant seeds. Galactoxyloglucan has glucose, xylose and galactose as constituent sugars, glucose is β-1,4 bonded to the main chain, xylose is bonded to the side chain, and galactose is further bonded to the xylose. Although galactoxyloglucan itself does not normally gel, it gels in the presence of sugar, ions or alcohol.

  The galactoxyloglucan may be any plant-derived galactoxyloglucan, and can be obtained from, for example, tamarind, jatoba, nastathium seeds, soybeans, mung beans, kidney beans, rice, barley, or other fruit epidermis. Galactoxyloglucan derived from legume tamarind seeds is preferred because it is most readily available and has a large content. As such galactoxyloglucan, a commercially available product can be adopted.

  The galactose partial decomposition product used for the manufacturing method of this embodiment is manufactured by the following manufacturing methods, for example. That is, the galactoxyloglucan derived from the tamarind seeds is maintained at 55 ° C., adjusted to pH 6 with trisodium citrate, added with β-galactosidase, and reacted at 50 to 55 ° C. with stirring for 16 hours. Next, the enzyme is inactivated by heating at 95 ° C. for 30 minutes, then returned to room temperature, added with an equal volume of ethanol, and allowed to stand for 1 hour. The precipitate obtained by leaving is collected by suction filtration, dried by a blow dryer, and then pulverized.

  The β-galactosidase used may be either a plant-derived one or a microorganism-derived one, but an enzyme derived from the microorganism Aspergillus oryzae or Bacillus circulans or an enzyme in seeds containing galactoxyloglucan is preferable. As such β-galactosidase, a commercially available product can be adopted.

  In this enzymatic reaction with β-galactosidase, side chain galactose is partially removed as the reaction proceeds, and when the removal rate reaches around 30%, the reaction solution rapidly thickens and gels. When the removal rate of galactose is in the range of 30 to 55%, the gel has a reversible thermal response gelation property that gels by heating and sols by cooling. When the galactose removal rate is less than 30%, gelation does not occur, and when it exceeds 55%, a gel that is too strong tends to be obtained (see JP-A-8-283305 and WO97 / 29777).

  Considering this point, it is preferable to use the galactose partial decomposition product obtained by partial decomposition of galactose by 30 to 55%. By setting the removal rate within this range, it is possible to produce a gel composition that is not too strong while being sufficiently gelled by heating. Thereby, it becomes easy to exhibit the reversible heat-responsive gelling property which reversibly fully gels by heating and sufficiently sols by cooling. Further, by removing 30 to 55% of galactose, it becomes possible to more stably include the oily substance in the hydrated swelling product of the partially decomposed galactose.

Moreover, the galactose partial decomposition product in which galactose is partially decomposed by 30 to 55% is formed by partial decomposition of galactose by 30 to 55% from galactoxyloglucan as described above.
Galactoxyloglucan usually contains about 37% side chain xylose and about 17% side chain galactose (see Gidley et al., Carbohydrate Research, 214 (1991) 219-314). Therefore, it is calculated that the galactose partial decomposition product obtained by partially decomposing 30 to 55% of galactose contains 39 to 41% of side chain xylose and 8 to 12% of side chain galactose.
The partial decomposition rate of galactose (that is, the removal rate of galactose) is determined by measuring the amount of galactoxyloglucan oligosaccharide produced by cellulase decomposition of the obtained partial decomposition product using high-performance liquid chromatography (HPLC) (amino Column) and can be calculated.

  The aqueous solvent is not particularly limited as long as it is a solvent containing water and can dissolve a galactose partial decomposition product.

The oily substance is included by being incorporated into a hydrated swollen dispersed in an aqueous medium formed by cooling or freezing the dispersion.
Although it does not specifically limit as an oily substance, What has compatibility with the galactose partial decomposition product in a hydrated swelling thing can be used.

The oily substance is preferably liquid or semi-solid at normal temperature.
When the oily substance is liquid or semi-solid at normal temperature, it becomes easy to mix with the hydrated swollen galactose partial decomposition product.

  The oily substance that is liquid or semisolid at room temperature is not particularly limited, but rapeseed oil such as olive oil, castor oil, avocado oil, macadamia nut oil, safflower oil, sesame oil, soybean oil, camellia oil, cottonseed oil, canola oil, almond Oil, yellow egg oil, tota oil, horse oil, fish oil, lanolin and other fats and oils, squalane, petrolatum, liquid paraffin, isoparaffin, kerosene, mineral spirits, xylene, toluene, liquid paraffin etc. hydrocarbons, chain Or cyclic silicone oils, fatty acid alkyl esters (eg, isocetyl isostearate, cetyl octanoate, cetostearyl octoate, decyl oleate, cetyl 2-ethylhexanoate, isocetyl stearate, isopropyl chloride myristate, octyldodecyl myristate) Hexyl laurate Fatty acid esters such as oleic acid, arachidonic acid, isostearic acid, undecylic acid, soft lanolinic acid, linoleic acid, linolenic acid, caprylic acid, etc., isostearyl alcohol, oleyl alcohol, octyldodecyl alcohol, hexyl Examples thereof include higher alcohols such as decyl alcohol, vitamins (D, E) and derivatives thereof, and liquids containing cleaning components such as soap base liquid.

  The content of the oily substance is preferably 0.01% by mass to 90% by mass with respect to the total amount of the gel composition. If the content exceeds 90% by mass, the stability of the gel may be deteriorated, and further, it may not be economical, so the above range is preferable. On the other hand, the lower limit of the content is preferably 0.01% by mass or more.

  Examples of semi-solid oily substances include lanolin and petrolatum.

  Two or more oily substances can be used at the same time.

In step (1) in the production method of the present embodiment, the galactose partial decomposition product and an aqueous solvent are mixed at room temperature to obtain a mixture.
More specifically, the galactose partial decomposition product is mixed with an aqueous solvent at room temperature to obtain a dispersion (that is, a suspension) as a mixture in which the galactose partial decomposition product is dispersed in an aqueous medium.

  Here, as described above, as the aqueous medium is cooled to lower the temperature, the time required for the galactose partial decomposition product to be in a hydrated and swollen state, and further, a state in which the hydrated and swollen state is dissolved Time to become shorter. In addition, in such a state that the time to reach the dissolved state is relatively fast, a relatively strong stirring force is required in order to diffuse the galactose partial decomposition product in the aqueous solvent as uniformly as possible. That is, in order to dissolve the galactose partial decomposition product as uniformly as possible in the cooled aqueous solvent, a relatively strong stirring force is required.

On the other hand, the partial decomposition product of galactose has a much longer time until it reaches a hydrated and swollen state in an aqueous solvent at room temperature and further reaches a dissolved state than when a cooled aqueous solvent is used. Therefore, even if it stirs with the same stirring force, it hardly dissolves.
Therefore, in the step (1), by mixing a galactose partial decomposition product and a room temperature aqueous solvent, generation of lumps caused by the galactose partial decomposition product can be suppressed.

  When mixing the galactose partial decomposed product and the aqueous solvent, even if it appears that a lump of powder has been generated in the dispersion, this is not a stagnation, but it can be easily loosened with a spatula. Can be almost completely dispersed. Here, “unwinding” means returning to the unit before forming the lump, and generally means an operation completely different from stirring performed to dissolve the substance.

The temperature of the aqueous solvent when mixing the aqueous solvent and the partially decomposed galactose is not particularly limited as long as it is room temperature, but it is preferably 18 to 30 ° C, and 18 to 28 ° C. It is more preferable.
By mixing at 18 ° C. or higher, the galactose partial decomposition product can be dispersed in an aqueous solvent while avoiding the formation of lumps. Thereby, since the viscosity increase which arises when a galactose partial decomposition product is dissolved can be suppressed more, the fall of workability | operativity can be suppressed more. In addition, by mixing at 30 ° C. or lower, the galactose partial degradation product can be dispersed in an aqueous solvent in a normal room temperature environment without requiring a special environment such as heating, so that the operation is simple. Can do. In addition, you may mix, heating.
Thus, the fall of workability | operativity can be suppressed more by mixing a galactose partial decomposition product and an aqueous solvent at 18-30 degreeC.

The mixing time for mixing the aqueous solvent and the partially decomposed galactose is not particularly limited, considering that the partially decomposed galactose easily adapts to the aqueous solvent at the above temperature, and should be set appropriately. Can do.
The mixing time can be, for example, 5 minutes to 1 hour, and preferably 10 minutes to 30 minutes.
By setting the mixing time to 1 hour or less, there is an advantage that the operation can be completed quickly and workability is improved.

The compounding quantity of the galactose partial decomposition product with respect to an aqueous solvent is not specifically limited, It can set suitably.
For example, it can set suitably according to the desired gel characteristic of the gel composition obtained. For example, from this viewpoint, for example, in the step (1), the galactose partial decomposition product is preferably contained in the mixture in an amount of 1 to 10% by mass, more preferably 2 to 7% by mass. The content is preferably 3 to 5% by mass.
By containing 1% by mass or more of the galactose partial decomposition product in the mixture, the mixture can be more reliably gelled. Moreover, it is preferable that 2 mass% or more of galactose partial decomposition products are contained, and it is more preferable that 3 mass% or more is contained in the point that it is hard to form an aqueous layer on the surface of a gel.
On the other hand, by containing 10% by mass or less of a partially decomposed galactose, water in the gel can be adjusted to an appropriate amount, thereby producing a gel composition capable of exhibiting desired gel characteristics. Can do.
In addition, the mixture obtained in step (1) contains 1 to 10% by mass of the galactose partial decomposition product, so that the hydrated swelling product of the galactose partial decomposition product can be stably separated without further separating the oily substance. It can be included.

Further, for example, a gel composition capable of further exerting desired gel characteristics by blending each component of the mixture in a shallow (small depth) container (that is, in a state where the depth of the mixture is reduced). Can be manufactured.
In addition, when the density | concentration of a galactose partial decomposition product is low, when the mixture cooled or frozen mentioned later is heated, the water which could not contribute to gelatinization will become a layer on the upper side, and the downward direction may become a gelation layer. In this case, the lower gel layer can be obtained as a gel composition by removing the upper aqueous layer (separated water). That is, the gel composition can also be obtained by concentrating a cooled or frozen mixture described later.
Thus, considering that the aqueous layer is removed depending on the concentration of the partially decomposed galactose, the generated gel composition (if the aqueous layer is removed, the gel composition after removal, When the aqueous layer does not occur, the concentration of the partially decomposed galactose in the gel composition) is preferably 1 to 10% by weight, more preferably 2 to 7% by weight, further preferably 3 to 5% by weight. .

  According to the step (1), before cooling or freezing in the step (2), the gel composition as a molded product formed into a desired shape is obtained by transferring the mixture to a mold having a desired shape. Is also possible.

In step (2), the mixture obtained in step (1) is cooled or frozen.
More specifically, by cooling or freezing the dispersion obtained in step (1), a hydrated swollen product obtained by hydrating and swelling a galactose partial decomposition product in a hydrating solvent is obtained.
Hydrated swells include liquid hydrated swells that have been cooled but not frozen, and frozen solid hydrated swells. In step (2), the aqueous solvent may contain a dissolved product in which a partially decomposed product of galactose is dissolved.

According to the step (2), by cooling or freezing the mixture of the aqueous solvent and the galactose partial decomposition product, the galactose partial decomposition product in the state dispersed in the aqueous solvent in the step (1) is converted into the aqueous solvent. It can be hydrated and swollen with water. Since it can be hydrated and swollen in this way, the onset of viscosity can be delayed relatively, thereby allowing the galactose partial degradation product to be dissolved in an aqueous medium without the need for relatively strong forced stirring as in the prior art. Can be dispersed. In this way, forced stirring or the like can be made unnecessary, so that it becomes simpler.
In addition, it is not hindered to perform forced stirring in the step (2), and when the forced stirring is performed, the galactose partial decomposition product can be hydrated and swollen more quickly than the case where the forced stirring is not performed. Become.

In the cooling or freezing, if the galactose partial decomposition product in the mixture (dispersion) obtained in step (1) can be hydrated and swollen, the temperature of the mixture is particularly limited. Instead, it can be set as appropriate.
Here, the lower the temperature at which the temperature of the mixture is lowered, the easier it is to hydrate and swell the partially decomposed product of galactose. On the other hand, the hydrated swelling tends to progress excessively and the viscosity tends to be expressed.
Therefore, for example, in consideration of such a viewpoint, it is preferable to cool or freeze the mixture obtained in the step (1) to −25 to 10 ° C.
About the upper limit of the temperature range which cools the said mixture, it becomes easy to hydrate and swell a galactose partial decomposition product by setting it as 10 degrees C or less. Further, the upper limit is more preferably 5 ° C., and further preferably 1 ° C., in that the galactose partial decomposition product is more easily hydrated and swollen.
On the other hand, regarding the lower limit of the temperature range for lowering the temperature of the mixture, by setting the temperature to −25 ° C., excessive progress of hydration and swelling can be suppressed, and viscosity can be hardly developed.

In step (3), the mixture obtained in step (2) is gelled by heating to obtain a gel composition containing a galactose partial decomposition product.
More specifically, in the step (3), the hydrated swollen product and dissolved product obtained in the step (2) are gelled by heating to obtain a gel composition.

In this embodiment, an oily substance is added in at least one of the steps (1) to (3) and before the mixture obtained in the step (2) is gelled.
If the oily substance is added in at least one of the steps (1) to (3) and before the mixture obtained in the step (2) is gelled, the addition timing of the oily substance is particularly preferable. It is not limited.

  Specifically, for example, in step (1), an oily substance is further added. After the addition, the galactose partial decomposition product, the aqueous solvent and the oily substance can be mixed uniformly by stirring with a stir bar or spatula.

According to the addition of the oily substance in this manner, the mixture of the partially decomposed galactose, the aqueous solvent and the oily substance is obtained in step (1), and the resulting mixture is obtained in step (2). By cooling or freezing, the galactose partial decomposition product in the mixture is hydrated and swollen in an aqueous solvent, thereby obtaining an oily substance-containing mixture in which the hydrated swollen substance and the oily substance are mixed. Then, by heating the hydrated swelling product in the oily substance-containing mixture in step (3), while incorporating the oily substance added in step (1) between the molecules of the partially decomposed galactose product (while emulsifying), An oily substance-containing mixture can be gelled. At this time, the oily substance-containing mixture can be gelled without performing high-speed stirring and mixing. The oily substance may be gradually added little by little.
Thus, in step (1), the oily substance can be mixed at room temperature by adding the oily substance. In addition, since a necessary raw material can be charged in a relatively initial process, the production becomes simpler.

Thus, when adding an oily substance in a process (1), it is preferable to add 0.01-20 mass parts of an oily substance with respect to 1 mass part of galactose partial decomposition products, and 0.1-10 masses More preferably, it is a part.
By adding 0.01 to 20 parts by mass of an oily substance, it becomes possible to stably incorporate the oily substance in the mixture of partial decomposition products of galactose without further separation, and in addition, the oily substance is kept more stable. It becomes possible to do.

  In addition to the above, specifically, for example, in step (3), an oily substance is added before the mixture obtained in step (2) is gelled. The mixture obtained in step (2) and the oily substance can be mixed uniformly by stirring with a stir bar or spatula.

According to the addition of the oily substance, the galactose partial decomposition product is hydrated and swollen in the aqueous solvent in the step (2) before the oily substance is added. Get things. In step (3), the oily substance-containing mixture can be obtained by adding the oily substance before the hydrated swollen gels, and by heating the oily substance-containing mixture, the galactose part is obtained. While incorporating an oily substance between the molecules of the decomposition product (while emulsifying), the oily substance-containing mixture can be gelled.
As a result, an oily substance can be added in a state in which a hydrated swollen product has already been sufficiently formed and there are relatively many molecules of the galactose partially decomposed product constituting the hydrated swollen product. A relatively large amount of oily substance can be incorporated between the molecules of the degradation product.
Therefore, an oily substance-containing gel composition containing an oily substance more fully can be produced.

In the step (2), when the mixture obtained in the step (1) is frozen, in the step (3), the mixture obtained in the step (2) is thawed and the oily substance Is preferably added. The oily substance may be added while thawing in the step (2), or the oily substance may be added after thawing.
By adding the oily substance in this manner, the mixture and the oily substance can be mixed in the thawed state of the mixture frozen in step (2), so that they can be mixed well. Therefore, the oily substance can be contained more sufficiently.
In this case, in step (3), the mixture frozen in step (2) may be thawed and heated to a temperature at which it does not gel to thaw the mixture. In addition, when an oily substance is added to the mixture obtained in step (2), the mixture may or may not be thawed. However, when the mixture and the oily substance are mixed, Preferably the mixture is thawed.

  When adding the oily substance in the step (3), 0.01 to 700 parts by weight of the oily substance is preferably added to 100 parts by weight of the mixture obtained in the step (2). Part by mass is more preferable.

  By adding 0.01 to 700 parts by mass of oily substance, it can be stably included in the hydrated swelling product of galactose partial decomposition product without further separation in a wide range of additions from relatively small amounts to relatively large amounts. In addition, the oily substance can be held more stably in the gel composition.

  In addition, 1 to 50 parts by mass of the oily substance may be added to 100 parts by mass of the mixture obtained in the step (2).

  According to such a configuration, it becomes possible to stably include the oily substance in the hydrated swelling product of the partially decomposed galactose without further separation, and in addition, the oily substance can be held more stably in the gel composition. It becomes possible.

  Moreover, 50 to 700 parts by mass of the oily substance can be added to 100 parts by mass of the mixture obtained in the step (2).

  By adding 50 to 700 parts by mass of the oily substance, a gel composition containing a relatively large amount of the oily substance can be produced.

  Moreover, it is preferable to add 50-300 mass parts of said oily substances with respect to 100 mass parts of mixtures obtained at the said process (2).

  According to such a configuration, it becomes possible to stably include the oily substance in the hydrated swelling product of the galactose partial decomposition product without further separation, and in addition, the oily substance can be more stably held in the gel composition. It becomes possible.

  In the heating in the step (3), a temperature sufficient to cause the mixture containing the cooled or frozen oily substance obtained in the step (2) (oily substance-containing mixture) to gel, or the step (3) In 3), the temperature of the oily substance-containing mixture is increased to a temperature sufficient to cause the mixture (oily substance-containing mixture) obtained by adding an oily substance to the mixture obtained in step (2) to gel. You can do it. That is, the degree to which the temperature of the oily substance-containing mixture is raised is not particularly limited and can be set as appropriate.

Here, the higher the temperature at which the temperature of the oily substance-containing mixture is raised, the higher the gel strength is. On the other hand, wasteful heating operations increase and workability tends to decrease. Furthermore, the oily substance tends to be easily separated from the gel structure.
Therefore, for example, in consideration of such a viewpoint, when heating the oily substance-containing mixture, it is preferable to raise the temperature to 25 to 60 ° C.
By setting the lower limit of the temperature to be raised to 25 ° C., the gel strength can be sufficiently increased. Further, in terms of sufficiently increasing the gel strength, the lower limit is more preferably 30 ° C, and further preferably 40 ° C.
On the other hand, by setting the upper limit of the temperature to be raised to 60 ° C., useless heating operation and separation of oily substances can be suppressed, thereby suppressing deterioration in quality and workability of the gel composition. be able to. Moreover, it is preferable to set it as 50 degreeC about the upper limit in the point which suppresses useless heating operation and isolation | separation of an oily substance more.

  As described above, an oily substance-containing gel composition can be obtained by adding an oily substance and then heating in step (3) to gel the oily substance-containing mixture.

According to the method for producing a gel oily substance-containing composition of the present embodiment described above, in step (1), a galactose partial decomposition product of galactoxyloglucan and an aqueous solvent are mixed at room temperature, whereby the mixture is mixed into the mixture. The galactose partial decomposition product can be dispersed in an aqueous solvent without generating lumps.
In step (2), the galactose partial decomposition product can be hydrated and swollen in an aqueous solvent by cooling or freezing the mixture obtained in step (1). At this time, it becomes easy to make the galactose partial decomposition product into a hydrated swollen state instead of a dissolved state. Thereby, the viscosity of a mixture can be made low and a mixture can be made into a highly viscous hydration swollen by cooling or freezing.
Furthermore, since the onset of viscosity can be relatively delayed, the galactose partial decomposition product can be sufficiently dispersed in an aqueous medium without performing relatively strong forced stirring as in the prior art.
In addition, according to the steps (1) and (2), it is not necessary to cool the aqueous solvent in advance, and accordingly, preparation time and labor can be saved.

And in at least one of the steps (1) to (3) and before the mixture obtained in the step (2) is gelled, it is not gelled by adding an oily substance, In addition, a mixture containing an oily substance (oily substance-containing mixture) is obtained, and this is heated while incorporating the oily substance between the molecules of the partially decomposed galactose in the hydrated swelling product (while emulsifying). It can be made to gel, and thereby an oily substance-containing gel composition can be obtained.
In addition, the oily substance-containing gel composition thus obtained contains the oily substance sufficiently without being added to the added oily substance without being separated from the gel composition. .

  Therefore, according to the said manufacturing method, the oil substance containing gel composition which contains an oily substance fully can be manufactured simply.

  For example, when adding an oily substance in step (1), the oily substance-containing mixture obtained in step (1) is cooled or frozen in step (2), and then, if necessary, the step ( Until it is used in 3), it may be stored at a low temperature of, for example, 15 ° C. or lower. The oily substance-containing mixture thus stored can be heated and gelled in step (3) to obtain an oily substance-containing gel composition.

  For example, when an oily substance is not added in step (1), the mixture after cooling or freezing in step (2) (hydrated swollen product) is used in step (3) as necessary. For example, it may be stored at a low temperature of 15 ° C. or lower. The oily substance-containing gel composition can also be obtained by adding the oily substance to the mixture thus stored to obtain an oily substance-containing mixture by heating and gelling the mixture.

  Furthermore, for example, in the step (3), the oil-containing substance-containing mixture may be stored by being allowed to stand at a low temperature of, for example, 15 ° C. or lower until heating for gelation is performed as necessary. Then, the oily substance-containing composition can be transferred to a mold having a desired shape and gelled by heating in this state to obtain an oily substance-containing gel composition as a molded product.

  Further, as described above, the partially decomposed galactose used in the production method of the present embodiment has reversible thermal gelation properties, and more specifically, is gelled by heating to about body temperature. It has the following characteristics. Therefore, the manufacturing method of this embodiment may apply | coat an oily substance containing mixture to skin in step (3), for example, may heat it by body temperature, and may gelatinize. That is, an oily substance-containing gel composition may be prepared at the time of use.

The oily substance-containing gel composition of the present embodiment is obtained by the production method of the present embodiment.
Such an oily substance-containing gel composition contains a galactose partial decomposition product of galactoxyloglucan, an aqueous solvent, and an oily substance, and contains 0.01 to 90% by mass of the oily substance.

  According to this embodiment, the oily substance-containing gel composition contains the oily substance sufficiently and is easily manufactured.

The oily substance-containing gel composition of this embodiment preferably contains 0.05 to 20% by mass of a galactose partial decomposition product.
By containing 0.05 to 20% by mass of the galactose partial decomposition product, an oily substance can be stably included in the hydrated swelling product of the galactose partial decomposition product.

The oily substance-containing gel composition of the present embodiment more preferably contains 0.2 to 5% by mass of a galactose partial decomposition product.
By containing 0.2 to 5% by mass of the galactose partial decomposition product, there is an advantage that the hydrated swelling product of the galactose partial decomposition product can be stably included without further separation of the oily substance.

  In addition, since the oily substance-containing gel composition obtained by the production method of the present embodiment is produced by gelation by heating as described above, based on this property, the home, medical field, living body, It can be used in various fields as a polymer material that can be used in various industries such as materials and cosmetics. In addition, the galactose partial degradation product used in the present embodiment is not obtained by chemically modifying galactoxyloglucan derived from a natural product, so a surfactant is added when mixed with an oily substance that is safe for the living body. Since it is not always necessary to use it, the obtained oily substance gel composition can also be used safely with respect to a living body, and can also be used for food.

  As mentioned above, although the manufacturing method of the oily substance containing gel composition of this embodiment and the oily substance containing gel composition were demonstrated, this invention is not specifically limited to the said embodiment, In the range which this invention intends The design can be changed as appropriate. For example, in the method for producing the gel composition and the gel composition, additives other than the galactose partial decomposition product, the oily substance, and the aqueous solvent may be appropriately added.

  Hereinafter, although this invention is demonstrated in detail, referring an Example, this invention is not restrict | limited to these Examples.

(Production Example 1) Production of galactose partial degradation product of galactoxyloglucan and purification of β-galactosidase:
A commercially available β-galactosidase (product name: lactase Y-AO, manufactured by Yakult, derived from Aspergillus oryzae) having complex enzyme activity was subjected to ion exchange chromatography (product name: DEAE Toyopeal, manufactured by Tosoh Corporation). .025M phosphate buffer (pH 7.4), applied to a 0-0.6M NaCl gradient and eluted at a NaCl concentration of 0.2-0.4M. Furthermore, it was applied to 0.025M phosphate buffer (pH 7.4) and 0-0.6M ammonium sulfate gradient of hydrophobic chromatography (product name: Butyl-Toyopeal, manufactured by Tosoh Corporation), and eluted at an ammonium sulfate concentration of 10% or less. I let you. By the above operation, 60 mg of purified enzyme was obtained from 2.5 g of commercially available crude enzyme. This product showed no cellulase activity or IPase (isoprimeverose synthase) activity.

・ Production of galactose partial degradation products:
Using the purified enzyme β-galactosidase obtained above, a substrate 1% galactoxyloglucan (product name: Glyroid (registered trademark), manufactured by DSP Gokyo Food & Chemical Co., Ltd.) aqueous solution with an enzyme concentration of 2.4 × 10 ^−5. After reacting at mass%, pH 5.6, and 50 ° C., the reaction was stopped by heating at 100 ° C. for 20 minutes. The reaction solution gelled in about 15 hours after the start of the reaction to obtain a gel-like composition. The galactose removal rate in the obtained gel composition was calculated by the following method.
1 mL of a cellulase Onozuka RS (manufactured by Yakult) 0.15% by weight (50 mM acetate buffer, pH 4.0) was added to 7 g of a 1% by weight aqueous solution of the gel-like composition, and reacted at 50 ° C. overnight. . The 1% galactoxyloglucan aqueous solution was reacted in the same manner as a control. After the reaction, the enzyme was inactivated by heating the reaction solution at 98 ° C. for 30 minutes. Thereafter, the sample was applied to a pretreatment cartridge (IC-SP, manufactured by Tosoh Corp.) and a 0.45 μm cellulose acetate membrane filter, and 10 μL of the obtained filtrate was adjusted to 0.1: acetonitrile: water = 60: 40 (v / v). Apply to the HPLC amino column flowing at 6 mL / min, and elution area of galactoxyloglucan oligosaccharide (7 sugar (0 galactose), 8 sugar (1 galactose), 9 sugar (2 galactose)) It detected with the differential refractometer. Next, the amount of galactose per unit (7 sugars) was calculated by (8 sugar area + (9 sugar area × 2)) / (7 sugar area + 8 sugar area + 9 sugar area). When the reduction rate of the amount of galactose calculated for the gel-like composition calculated by the above formula from the amount of galactose calculated from the control galactoxyloglucan was further calculated as the galactose removal rate (%), it was about 45%. It was.
Then, the gel-like composition obtained above was freeze-dried, or alcohol was added to the gel-like composition, precipitated and filtered, and then dried to obtain a powdery galactose partial decomposition product.

  In the following Experimental Examples 1 to 4, a dispersion in which a galactose partial decomposition product was dispersed in water at room temperature was cooled or frozen, and then an oily substance was mixed and heated. A comparative example was prepared by heating without mixing the substances.

(Experimental example 1)
(1) Preparation of olive oil-containing gel composition In a plastic cup (product name: Promax, capacity: 90 mL, product number: EI-90, manufactured by Asahi Kasei Pax Corporation), 1.0 g of the galactose partial decomposition product obtained in Production Example 1 And room temperature water were added to prepare a dispersion of a partially decomposed galactose product (5% by mass) with a total amount of 20 g. In this state, the dispersion was allowed to stand for 2 hours in a freezer set at −20 ° C. (model: HRF-180XF, manufactured by Hoshizaki Electric Co., Ltd.), the temperature of the dispersion was lowered to −20 ° C., and this state was maintained for 2 hours. And thawed at room temperature. 0.2, 0.4, 0.8, 1.2, 2.0, 3.0, 4.0.5.0, 10.0 g of olive oil (product name: Subuvetica) Organic extra virgin olive oil, manufactured by DSP Gokyo Food & Chemical Co., Ltd. Note that the same olive oil was used as olive oil), mixed with a spatula, and heated to 50 ° C in a thermostat. Then, this state was maintained for 2 hours to prepare an olive oil-containing gel composition.
(2) Evaluation About the obtained gel composition, olive oil separation, shape retention (gel formation), tactile sensation and usability were evaluated. The separation of olive oil was evaluated according to the criteria shown in Table 1 below. As for shape retention, after holding (heating) at 50 ° C. for 2 hours, the plastic container is tilted 90 ° from the horizontal state, and when no deformation of the gel composition is observed, it has shape retention (gel formed ). About the tactile sensation, the tactile sensation was evaluated by taking out the heated composition from the container and applying the taken out gel composition on the back of the hand.
The results for the amount of olive oil added and the separation are shown in Table 2.

  As shown in Table 2, a good gel composition containing at least 4 g of olive oil could be prepared from 20 g of a dispersion containing 5% by mass of a partially decomposed product. Further, the obtained gel composition did not show deformation of the composition even when the plastic cup was tilted by 90 °. From this, it was shown that the composition is gelled and has shape retention. Furthermore, the gel composition could be easily removed from the container. When the extracted gel composition was placed on the skin of the back of the hand, an appropriate amount of oil adhered to the skin, so that the skin was moist and showed a pleasant touch and was excellent in use feeling.

(Experimental example 2)
(1) Preparation of an olive oil-containing gel composition (method of adding olive oil to the dispersion in step (1))
In the same manner as in Experimental Example 1, a dispersion of galactose partial degradation product (5% by mass) was prepared with a total amount of 20 g, and 4.0 g of olive oil was added and not mixed. In this state, the dispersion to which olive oil was added was allowed to stand for 2 hours in a freezer set to −20 ° C., the temperature of the dispersion was lowered to −20 ° C., kept in this state for 2 hours, and then thawed at room temperature. The sample after thawing was mixed using a spatula, heated to 50 ° C. in a thermostatic chamber, and kept in this state for 2 hours to prepare an olive oil-containing gel composition.
(2) Evaluation The obtained gel composition was evaluated for olive oil separation, shape retention (gel formation), and feel in the same manner as in Experimental Example 1. The results for the amount of olive oil added and the separation are shown in Table 3.

  As shown in Table 3, even a sample prepared by adding 4 g of olive oil to a dispersion containing 5% by mass of a partially decomposed product. A good gel composition was obtained. Further, the obtained gel composition did not show deformation of the composition even when the plastic cup was tilted by 90 °. From this, it was shown that the composition is gelled and has shape retention. Furthermore, the gel composition could be easily removed from the container. In addition, the gel composition taken out was moist when the skin was placed on the skin of the back of the hand and an appropriate amount of oil adhered to the skin, and also showed a pleasant touch and excellent usability.

(Experimental example 3)
(1) Production of silicone oil-containing gel composition In the same manner as in Experimental Example 1, 20 g (5% by mass) of a 1.0 g galactose partial degradation product was prepared, frozen, and thawed. After thawing, 1.0, 2.0, 3.0, and 4.0 g of silicone oil (product name: Caacill, model: CSF-3100, manufactured by Nusil Technology) are added and mixed using a spatula. After heating up to 50 degreeC in a thermostat, it hold | maintained in this state for 2 hours, and produced the silicone oil containing gel composition.
(2) Evaluation The obtained gel composition was evaluated for olive oil separation, shape retention (gel formation), and feel in the same manner as in Experimental Example 1. The results for the amount of olive oil added and the separation are shown in Table 4. The result of Comparative Example 1 is also shown.

  As shown in Table 4, a good gel composition containing up to 4 g of silicone oil could be produced from 20 g of a dispersion containing 5% by mass of a partially decomposed product. Further, the obtained gel composition did not show deformation of the composition even when the plastic cup was tilted by 90 °. From this, it was shown that the composition is gelled and has shape retention. Furthermore, the gel composition could be easily removed from the container. The taken-out gel composition was moist when the appropriate amount of oil adhered to the skin when placed on the back of the hand, and showed a pleasant tactile sensation and excellent usability.

(Experimental example 4)
(1) Preparation of sesame oil-containing gel composition In the same manner as in Experimental Example 1, 20 g (5% by mass) of a galactose partial degradation product 1.0 g was prepared, frozen, and thawed. After thawing, 0.2, 0.5, 1.0, 2.0.3.0 g of sesame oil (manufactured by Kadoya Co., Ltd.) is added, mixed using a spatula, and heated to 50 ° C. in a thermostat. Then, this state was maintained for 2 hours to produce a sesame oil-containing gel composition.
(2) Evaluation About the obtained gel composition, it carried out similarly to Experimental example 1, and evaluated isolation | separation of sesame oil, shape retention (gel formation), and tactile sensation. The results for the amount of addition and separation of olive oil are shown in Table 5.

  As shown in Table 5, a good gel composition containing up to 1.0 g of sesame oil could be produced from 20 g of a dispersion containing 5% by mass of a partially decomposed product. Further, the obtained gel composition did not show deformation of the composition even when the plastic cup was tilted by 90 °. From this, it was shown that the composition is gelled and has shape retention. Furthermore, the gel composition could be easily removed from the container. The taken-out gel composition was moist when the appropriate amount of oil adhered to the skin when placed on the back of the hand, and showed a pleasant tactile sensation and excellent usability.

(Experimental example 5)
(1) Preparation of oleic acid-containing gel composition In the same manner as in Experimental Example 1, 30.0 g of a dispersion containing 3% by mass and 5% by mass of a galactose partial degradation product was prepared, frozen, and thawed. After thawing, oleic acid (manufactured by Nacalai Tesque) was added little by little while mixing using a stir bar, and the amount of oleic acid that could be stably contained in the gel composition was examined. The mixture to which oleic acid was added was heated to 50 ° C. and then kept in this state for 2 hours to prepare an oleic acid-containing gel composition.
(2) Evaluation About the obtained gel composition, it carried out similarly to Experimental example 1, and evaluated the separation of oleic acid, shape retention (gel formation), and tactile sensation. Table 6 shows the results of addition and separation of olive oil.

As shown in Table 6, with 30 g of the dispersion containing 5% by mass of a partially decomposed product, a good oleic acid-containing gel composition containing 3.3 g of oleic acid could be produced.
In contrast, in 30 g of the dispersion containing 3% by mass of the partially decomposed product, at least about 2.5 times more oleic acid (8.2 g) compared to 30 g of the dispersion containing 5% by mass of the partially decomposed product. Thus, a good oleic acid-containing gel composition containing sucrose without separation could be produced. Moreover, as for the obtained two gel compositions containing oleic acid, neither deformation of the composition was observed even when the plastic cup was tilted by 90 °. From this, it was shown that the composition is gelled and has shape retention. Furthermore, the gel composition could be easily removed from the container. The taken-out gel composition was moist when the appropriate amount of oil adhered to the skin when placed on the back of the hand, and showed a pleasant tactile sensation and excellent usability.

(Experimental example 6)
(1) Preparation of soap-containing gel composition The formulation of this experimental example is shown in Table 7 below.
To the plastic cup, 1.0 g of the galactose partial degradation product obtained in Production Example 1 was added, room temperature water was added, and a total amount of 15 g was obtained to obtain a dispersion (5% by mass) of the galactose partial degradation product. To the obtained dispersion, soap base solution 1 (product name: Priory B-100B (registered trademark), manufactured by Kao Corporation), soap base solution 2 (product name: Amilite GCK-12K (registered trademark), manufactured by Ajinomoto Co., Inc.) Were separately added and mixed using a spatula (addition of soap base solution 1 before freezing: Example 18, addition of soap base solution 2 before freezing: Example 20). A freezer (model: HRF-180XF, Hoshizaki) in which each of the dispersions (two) to which the soap base solutions 1 and 2 were added and the dispersion (two) to which the soap base solution was not added was set to −20 ° C. The product was allowed to stand for 2 hours at Denki Co., Ltd., cooled to −20 ° C., kept in this state for 2 hours, and then thawed at room temperature. After thawing, 5 g each of soap base solution 1 and soap base solution 2 was separately added to the dispersion without addition of soap base solution, and mixed using a spatula (added after freezing and thawing of soap base solution 1: Implementation Example 19, soap base solution 2 added after freezing and thawing: Example 21). Each dispersion was heated to 50 ° C. in a thermostatic chamber and then kept in this state for 2 hours to prepare a soap base liquid-containing gel composition.

(2) Evaluation In Examples 18 to 21, a gel composition containing a soap base solution was obtained.
The case where the soap base solution was uniformly mixed was represented by “◎”, and the case where the soap base solution was not uniformly mixed was represented by “◯”. The results are shown in Table 7.
As shown in Table 7, when the soap base liquid was mixed with the dispersion before freezing (Examples 18 and 20), a good gel composition containing the soap base liquid uniformly was obtained. However, when the soap base liquid was mixed with the mixture thawed after freezing (Examples 19 and 21), the soap base liquid was hardly separated, but was not mixed uniformly. When the hands were washed with tap water using the gel composition (Examples 18 and 20) to which the soap base solution was added before freezing, the gel composition showed good foaming properties and washed hands without problems. I was able to.

(Experimental example 7)
(1) Preparation of olive oil and soap base solution containing gel composition The formulation of this experimental example is shown in Table 8.
As shown in the following Table 8, 1.0 g of the galactose partial decomposition product obtained in Production Example 1 was obtained in a plastic cup (manufactured by Asahi Kasei Packs, product name Promax, capacity: 90 mL, EI-90), soap base solution (Product name: Priory B-100 (registered trademark), manufactured by Kao Corporation) was added in an amount of 0 or 6 g, room temperature water was added, and the total amount was 20 g to obtain a dispersion containing 5% by mass of a partially decomposed galactose. The prepared dispersion was allowed to stand for 2 hours in a freezer set to −20 ° C. (model: HRF-180XF, manufactured by Hoshizaki Electric Co., Ltd.), the dispersion was cooled to −20 ° C., and held in this state for 2 hours. Thawed at room temperature. After thawing, samples with and without soap base solution added to 4 g of water (olive oil 0 g + water 4 g), olive oil 2 g and water 2 g (olive oil 2 g + water 2 g), olive oil 3 g and water 1 g (olive oil 3 g + water 1 g), olive oil 4 g (4 g olive oil + 0 g water) was added and mixed using a spatula. The obtained mixed liquid was heated to 50 ° C. in a thermostatic chamber and then kept in this state for 2 hours to prepare an olive oil and soap base liquid-containing gel composition (olive oil-containing gel soap composition). .
(2) Evaluation The separation of the gel composition containing olive oil alone and the gel composition containing olive oil and soap base solution was evaluated in the same manner as in Experimental Example 1. The results are shown in Table 8.

As shown in Table 8, the soap base solution was mixed with 20 g of a dispersion containing 5% by mass of a partially decomposed product before freezing, so that 17% by mass with respect to the total gel composition (100% by mass). A good composition containing 5% olive oil could be obtained (Example 27). Further, the obtained gel composition did not show deformation of the composition even when the plastic cup was tilted by 90 °. From this, it was shown that the composition is gelled and has shape retention. Furthermore, the gel composition could be easily removed from the container. The taken-out gel composition was moist when the appropriate amount of oil adhered to the skin when placed on the back of the hand, and showed a pleasant tactile sensation and excellent usability.
When hands were washed with the gel compositions of Examples 22 to 27, it was confirmed that foaming was good. When the surface of the hand was observed after washing, olive oil remained as a thin film on the surface of the hand, so that the surface of the hand was moist. The gel composition containing no olive oil (Example 28) foamed by adding water after freezing and thawing and stirring, and then gelled with fine foam contained by heat treatment. A foamed gel composition could be prepared.

(Experimental example 8)
Cleansing experiment using gel composition In the same manner as in Example 1, a dispersion containing 3% by mass of a partially decomposed product was prepared, frozen, and thawed to prepare a mixture (Sample 1: Gelation). It has not been).
Furthermore, 20 parts by mass of olive oil was gradually added to 100 parts by mass of the above mixture, and mixed using a spatula to prepare an olive oil-containing mixture (Sample 2: not gelled).
On the other hand, galactoxyloglucan (product name: Glyroid (registered trademark), manufactured by DSP Gokyo Food & Chemical Co., Ltd.) from which galactose has not been partially removed is added to water and dissolved by stirring to obtain 3% by mass of galactoxyloglucan. An aqueous solution was prepared (Sample 3: not gelled).

Next, a red lip balm (trade name: Lip Dress R, manufactured by Omi Brothers) was applied to the human arm in a circular shape (2 cm × 2 cm at 5 locations).
Then, an appropriate amount of Samples 1, 2, and 3 were applied to each of the five application surfaces and rubbed with fingers (10 reciprocations for each application surface). After scrubbing, the remaining gel was gently removed by only exposing it to running water. When the coated surface after the removal was observed, the lip balm was hardly removed from the coated surface washed with the sample 3, but the lip balm was completely removed from the coated surface washed with the sample 2. The lip balm was almost removed from the coated surface cleaned with Sample 1. Therefore, in the gel composition containing the galactose partial decomposition product and the oily substance, it was possible to clearly confirm an excellent cleaning effect as compared with glycoid.

  Further, after washing, the coated surface was dried and the tissue was lightly pressed against the entire coated surface. As a result, red color adhered to the tissue in contact with the coated surface washed with Sample 3 (arm portion corresponding to the coated surface). On the other hand, red adhesion was slightly observed on the tissue contacted with the coated surface (arm portion corresponding to the coated surface) cleaned with the sample 1, but the tissue contacted with the coated surface cleaned with the sample 2 was observed. No red adhesion was seen.

  Furthermore, when the samples 1 and 2 were washed at 50 ° C. for 2 hours to be gelled and washed in the same manner as described above, the same results as those of the samples 1 and 2 were confirmed.

(Experimental example 9)
The formulations of Experimental Example 9 are shown in Tables 9-17. In Tables 8 to 10, a galactose partial degradation product is expressed as “parts”, galactoxyloglucan (glyroid) is expressed as “g”, methylcellulose is expressed as “me”, and a galactose portion prepared by stirring and dissolving at ice temperature. The decomposition product is expressed as “part / stirring”.

  Examples of oily substances include olive oil, silicone oil, liquid paraffin (manufactured by Nacalai Tesque), cetyl 2-ethylhexanoate (product name: cethiol SN-1, manufactured by BASF), oleyl alcohol (manufactured by Nacalai Tesque), trio Rain (manufactured by Nacalai Tesque), lanolin (manufactured by Sigma), and canola oil (manufactured by Nisshin Eulio) were used. An aqueous solution in which 0.05% by mass of an antiseptic (Procrine 200, manufactured by Sigma) was added to the water to be used, and a glass screw cup (capacity 30 mL, No. 35, manufactured by Maruemu) was used as a container. .

(1) Examples 29 to 58: Preparation of gel composition containing various oily substances In the same manner as in Example 1, an aqueous dispersion containing a partially decomposed product of galactose was prepared, frozen, and thawed. A mixture (hydrated swelling) was prepared. After adding a certain amount of various oily substances to the obtained mixture and mixing with a spatula basically except using a stirrer if necessary, in a thermostat adjusted to 25 ° C to 80 ° C, It was left for a certain time. In addition, as described later, in a thermostat adjusted to 4 ° C., those that were allowed to stand for a certain time did not gel (Comparative Examples 9, 10, and 13). At any temperature, gelation was confirmed in about 5 to 10 minutes.

(2) Comparative Examples 2-8, 11, 12: Preparation of Gel Compositions Containing Various Oily Substances The above galactoxyloglucan (product name: Griloid (registered trademark), manufactured by DSP Gokyo Food & Chemical Co., Ltd.) in water In addition, an aqueous solution containing 3% by mass of galactoxyloglucan was prepared by dissolving with stirring. After adding a certain amount of various oily substances to the obtained aqueous solution and mixing with a spatula basically except using a stirrer if necessary, the temperature was adjusted to 4 ° C and 25 ° C to 80 ° C. It was allowed to stand for a certain period of time in a thermostat. Although these were allowed to stand for a certain period of time in a thermostat, they did not gel at any temperature.

(3) Comparative Examples 9, 10, and 13: Preparation of gel composition containing various oily substances In the same manner as in Example 1, an aqueous dispersion containing a partially decomposed galactose product is prepared, frozen, and thawed. To prepare a mixture (hydrated swollen product). A fixed amount of various oily substances was added to the obtained mixture, and the mixture was basically mixed with a spatula except using a stirrer as necessary. I put it. The resulting composition did not gel.

(4) Comparative Examples 14 to 15: Preparation of gel compositions containing various oily substances The above galactose partial decomposed product was added to water cooled to ice temperature, and dissolved by stirring to obtain 3% by mass of the galactose partial decomposed product. An aqueous solution containing was prepared. A fixed amount of an oily substance (olive oil) was added to the aqueous solution obtained, and the mixture was basically mixed with a spatula except using a stirrer if necessary, and then constant in a thermostat adjusted to 50 ° C. Let stand for hours.

(5) Comparative Examples 16 to 21: Preparation of gel compositions containing various oily substances Methyl cellulose (product name: Metroles (registered trademark) SM-4000 (high viscosity type), manufactured by Shin-Etsu Chemical Co., Ltd.) powder at room temperature Although an attempt was made to prepare a dispersion by adding it to the water, a dispersion could not be prepared because a lot of lumps occurred. Then, the said methylcellulose was added to the water heated at 90 degreeC or more, and the dispersion liquid was produced by mixing. The obtained dispersion was cooled to 4 ° C. and further dissolved by stirring to prepare a 3% by mass aqueous solution. When the obtained aqueous solution was observed visually, it showed the same viscosity as the mixture using the galactose partial decomposition product. Then, a certain amount of an oily substance (olive oil) is added to the obtained aqueous solution and mixed using a spatula except that a stir bar is used, if necessary, and then in a thermostatic chamber adjusted to 50 ° C. And allowed to stand for a certain period of time.

(6) Reference Examples 1 to 25: Preparation of compositions containing various oily substances In the above (1) to (4), compositions immediately after preparation obtained by adding oily substances and stirring (in a thermostat) The composition that was not allowed to stand) was used as it was (without being gelled) as the composition of the reference example.

(7) Evaluation For the obtained oily substance-containing composition, in the same manner as in Experimental Example 1, separation of oily substance, shape retention (gel formation), and tactile sensation immediately after preparation and after storage under constant conditions in a thermostat Evaluated. The results for the oily substance separation are shown in Tables 9-17.

(8) Stability Regarding the obtained composition, the relationship between the storage time in the thermostat and the separation was examined. Specifically, after storage under certain conditions, evaluation was performed in the same manner as in Experimental Example 1, and stability with time was evaluated by comparing with evaluation of the composition immediately after preparation in (6) above. Then, a composition evaluated as good even after being stored under a certain condition was determined to be stable over time. In addition, in the column of the storage conditions of Tables 9 to 17, “−” is a composition immediately after preparation, and indicates that it was not stored in a thermostat.

  As shown in Tables 9 to 17, the composition containing the partially decomposed galactose was gelled by heating at 25 ° C. or higher. Moreover, the composition containing methylcellulose was gelled by heating at 50 ° C. or higher. On the other hand, the composition containing galactoxyloglucan did not gel.

A gel composition containing an oily substance (eg, olive oil (Example 32)) and a partially decomposed product of galactose is stable under storage at 80 ° C., heat resistance (the gel does not collapse or dissolve) and high temperature It was shown to have stability in the environment (oil does not separate under high temperature environment).
On the other hand, a composition containing such an oily substance and a partially decomposed product of galactose exhibited a sol upon long-term storage at a low temperature (4 ° C.). Further, the oily substance was separated by this low-temperature storage (the amount of the hydrated swollen incorporated into the oily substance decreased), and the stability tended to be low.
Since a mixture of a galactose partial decomposition product and an aqueous medium (hydrated swollen product) does not gel at a low temperature, in order to prepare a gel composition containing an oily substance, the oily substance is further separated over time. In order to produce a gel composition that stably contains the mixture, it is not sufficient to mix the oily substance into the mixture, and it is necessary to cause the mixture to gel once by increasing the temperature. In addition, it has been clarified that the gel composition obtained by gelling in this way can stably contain an oily substance without separation over time.
Moreover, it turned out that the gel composition containing various oily substances and the galactose partial decomposition product can be easily taken out from a container, and all have a pleasant touch.

As shown in the above table, the oily substance-containing gel composition prepared by the method of the present invention (for example, Examples 40 to 43) was stirred and dissolved at an ice temperature (conventional method, see Prior Patent Document 1). It was clarified that the oily substance can be contained more stably than the gel composition (Comparative Examples 14 and 15) prepared by using (No. Reference Example 15).
In addition, a composition prepared by adding an oily substance to a solution prepared by the conventional method increased the separation of the oily substance after 2 hours when stored at 50 ° C. for a certain time (Comparative Example 14), and after 24 hours. Then, the oily substance was remarkably separated, and the stability could not be maintained at all (Comparative Example 15).
On the other hand, the oily substance-containing gel composition obtained by the method of the present invention is unexpectedly more oily substance than the solution prepared by the conventional method at the stage of the above mixture (hydrated swollen product). Can be produced stably without separation (for example, Reference Example 14), and further, when this composition is heated to gel and stored at 50 ° C. for a certain period of time, It was possible to maintain stability for at least one month without separation over time (Example 43).
Moreover, the oily substance-containing gel composition produced by the method of the present invention was easy to produce.
From this result, the mixture (hydrated swollen product) and gel composition obtained by the method of the present invention should contain oily substances more stably than the solutions and gel compositions produced by the conventional method without separating them. In addition, it is considered that the structure is easy to contain stably without being separated over time.

  As shown in the above table, when galactoxyloglucan (Glyroid) was used, before storage (Reference Examples 2, 4, 5, 8, 10, 12, 13) and after storage under various conditions (comparison) In Examples 2 to 8, 11, and 12), the compositions containing various oily substances were clearly separated and less stable than when the galactose partial decomposition product was used. These results show that galactose partial degradation products can contain a larger amount of oily substances at the time of production than glycoid, and also have a high stability over time (a decrease in the content of oily substances is suppressed). Is shown. From this, it was suggested that the change in physical properties expressed by partial decomposition of the side chain galactose of galactoxyloglucan is involved in the content of oily substance and the temporal stability in the gel composition.

As shown in the above table, the hydrated swollen product (mixture) using the partially decomposed galactose is a mass ratio of an equivalent amount to several times the amount of olive oil (Reference Examples 11 and 14), silicone oil (Reference Example). 3) It was shown that liquid paraffin (Reference Examples 6 and 7), cethiol (Reference Example 9), lanolin (Reference Example 18), and canola oil (Reference Example 19) can be contained stably. In particular, with respect to olive oil, it was shown that the above mixture can stably contain about 7 times its amount (Reference Example 14). Furthermore, the gel composition containing the oily substance showed good temporal stability under various storage conditions (Examples 33 to 47). Thus, since the above mixture containing a certain concentration of a galactose partial degradation product can contain a large amount of an oily substance, the hydrated swollen galactose partial decomposition product has a network structure that can flexibly stretch while holding the oily substance ( It is presumed to have a network structure.
Among the oily substances examined in this example, oleyl alcohol and triolein were relatively less contained in the mixture than the other oily substances (Reference Examples 16 and 17). However, even when oleyl alcohol and triolein were contained, good stability over time was exhibited under constant storage conditions (Examples 50 and 51).

As shown in the above table, the content of olive oil that can be stably contained in the gel composition using the partially decomposed galactose at the time of production (gelation) and with time is 3% by weight of an aqueous dispersion (water In the case of Japanese swollen product, the maximum was shown. On the other hand, in the case of an aqueous dispersion containing 3% by mass of a galactose partial decomposition product (hydrated swollen product), approximately 2 times the amount of olive oil is stably contained compared to a methylcellulose solution of the same concentration. It has been shown that
The gel composition using an aqueous dispersion (hydrated swelling) containing 4% by mass to 5% by mass of a partially decomposed product of galactose is a component of olive oil that can be stably contained without separation as compared with a methylcellulose solution having the same concentration. The amount tended to decrease significantly. Unexpectedly, it is clear that the gel composition containing the galactose partial degradation product has a specific concentration (3% by mass) that can stably contain an oily substance, which is clearly different from the commonly known methylcellulose. It became. In a gel composition using an aqueous dispersion (hydrated swelling) containing 3% by mass of a galactose partial decomposition product, an optimal network structure (network structure) is formed to stably incorporate and contain oily substances. It is thought that.
From the above results, it is possible to produce a gel-like composition that stably contains a wide range of oily substances only by partially treating the structure of the naturally derived aqueous polysaccharide, and this gel composition containing oily substances It was shown that tactile sensation was good.

(Experimental example 10)
Cosmetic (milk lotion) (Comparative Example 22)
Using the galactose partial decomposition product obtained in Production Example 1, a cosmetic product (milk lotion) was prepared with the formulation shown in Table 18 below, which is similar to the formulation described in Patent Document 1 (Japanese Patent Application Laid-Open No. 8-283305). In this experimental example, the galactose partial decomposition product was stirred and dissolved in water at ice temperature. The prepared sample was allowed to stand in an incubator at 50 ° C. for 2 hours, but no gel having shape retention was formed.

Claims (15)

A method for producing an oily substance-containing gel composition containing an oily substance, comprising:
Step (1): a step of mixing a galactose partial decomposition product of galactoxyloglucan with an aqueous solvent at room temperature to obtain a mixture;
Step (2): a step of cooling or freezing the mixture obtained in the step (1),
Step (3): a step of gelling by heating the mixture obtained in the step (2),
An oily substance-containing gel composition, wherein the oily substance is added in at least one of the steps (1) to (3) and before the mixture obtained in the step (2) is gelled. Production method.   The method for producing an oily substance-containing gel composition according to claim 1, wherein the oily substance is added in the step (1).   The method for producing an oily substance-containing gel composition according to claim 1 or 2, wherein in the step (3), the oily substance is added before the mixture obtained in the step (2) is gelled. When adding the oily substance in the step (1),
The manufacturing method of the oil substance containing gel composition in any one of Claims 1-3 which adds 0.01-20 mass parts of said oily substances with respect to 1 mass part of said galactose partial decomposition products. In the step (2), when the mixture obtained in the step (1) is frozen,
The method for producing an oily substance-containing gel composition according to any one of claims 1 to 4, wherein, in the step (3), the mixture obtained in the step (2) is thawed and the oily substance is added. When adding the oily substance in the step (3),
The oil-containing substance-containing gel composition according to any one of claims 1 to 5, wherein 0.01 to 700 parts by mass of the oily substance is added to 100 parts by mass of the mixture obtained in the step (2). Method.   The method for producing an oily substance-containing gel composition according to claim 6, wherein 1 to 50 parts by mass of the oily substance is added to 100 parts by mass of the mixture obtained in the step (2).   The method for producing an oil-containing gel composition according to claim 6, wherein 50 to 700 parts by mass of the oily substance is added to 100 parts by mass of the mixture obtained in the step (2).   In the said process (1), the said galactose partial decomposition product and the said aqueous solvent are mixed at 18-30 degreeC, The manufacturing method of the oil substance containing gel composition in any one of Claims 1-8.   The manufacturing method of the oil substance containing gel composition in any one of Claims 1-9 whose compounding quantity of the said galactose partial decomposition product in the said gel composition is 0.05-20 mass%.   The process for producing an oily substance-containing gel composition according to any one of claims 1 to 10, wherein in the step (1), 1 to 10 mass% of a galactose partial decomposition product is contained in the obtained mixture.   In the said process (2), the manufacturing method of the oil substance containing gel composition in any one of Claims 1-11 which cools or freezes the mixture obtained by the said process (1) to -25-10 degreeC.   The method for producing an oily substance-containing gel composition according to any one of claims 1 to 12, wherein the oily substance is liquid or semi-solid at normal temperature. A galactose partial decomposition product of galactoxyloglucan, an aqueous solvent, an oily substance, and
An oily substance-containing gel composition containing 0.01 to 90% by mass of the oily substance.   The oil-containing substance-containing gel composition according to claim 14, comprising 0.05 to 20% by mass of the galactose partial decomposition product.