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WO2019168171A1 - Poudre d'amorphophallus konjac et son procédé de préparation - Google Patents

Poudre d'amorphophallus konjac et son procédé de préparation Download PDF

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Publication number
WO2019168171A1
WO2019168171A1 PCT/JP2019/008174 JP2019008174W WO2019168171A1 WO 2019168171 A1 WO2019168171 A1 WO 2019168171A1 JP 2019008174 W JP2019008174 W JP 2019008174W WO 2019168171 A1 WO2019168171 A1 WO 2019168171A1
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Prior art keywords
dietary fiber
powder
konjac
alkali metal
konjac powder
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Ceased
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PCT/JP2019/008174
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English (en)
Japanese (ja)
Inventor
鶴田　織寛
勝 松浦
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Orihiro Plantdew Co Ltd
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Orihiro Plantdew Co Ltd
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Priority claimed from JP2018239728A external-priority patent/JP7235498B2/ja
Application filed by Orihiro Plantdew Co Ltd filed Critical Orihiro Plantdew Co Ltd
Priority to CN201980016390.2A priority Critical patent/CN111787813A/zh
Publication of WO2019168171A1 publication Critical patent/WO2019168171A1/fr
Anticipated expiration legal-status Critical
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a method for producing konjac powder in which water-soluble dietary fiber in powder particles contained in konjac powder is converted into insoluble dietary fiber and the ratio of these is changed.
  • Konjac is a konjac paste prepared by dissolving dried konjac kneaded and refined konjac fine powder in water. Generally, a suspension of slaked lime (calcium hydroxide powder) dispersed in water is added to konjac paste. It is manufactured by a method of mixing and kneading well, then molding and solidifying by heating. Konjac has long been eaten in Japan, some parts of China and Southeast Asia, but has been in the limelight as a food containing insoluble dietary fiber in the recent healthy food boom. The main component of konjac koji is water-soluble glucomannan.
  • the alkali coagulant used for the production of konjac is mainly composed of calcium hydroxide, sodium hydroxide or sodium carbonate.
  • the reaction at this time is said to cause gelation (conversion to insoluble dietary fiber) when the acetyl group in water-soluble glucomannan (water-soluble dietary fiber) is removed under alkaline conditions.
  • Patent Document 1 discloses a method for producing konjac powder, which is obtained by crushing konjac containing moisture into ground meat, removing the konjac paste by washing with water, drying the konjac paste, and pulverizing it with a finer.
  • Patent Document 2 discloses a modified konjac powder in which konjac powder is heat-treated with an alkaline solution in a state in which swelling of konjac particles is suppressed, and the heat treatment is performed after dispersing in water to obtain a dispersion.
  • a modified konjac powder characterized in that it is prepared to gel when it is stirred is disclosed.
  • the insoluble dietary fiber powder of konjac according to the prior art represented by Patent Document 1 has a high content of insoluble dietary fiber and is much easier to handle than konjac containing a lot of water, and is very useful as a food for insoluble dietary fiber intake. It is an excellent product.
  • the powder particles contained in the konjac powder according to the prior art have low water absorption or no water absorption, and have a unique texture when ingested as they are, and their use may be limited.
  • konjac powder as a raw material is dissolved in water (generally 3 mass% concentration), so-called konjac paste is prepared, an alkali is added, and the mixture is heated to obtain konjac.
  • Patent Document 2 discloses a method for producing modified konjac powder by adding an alkaline solution to konjac powder as a raw material, or by adding a swelling inhibitor such as an alkaline solution and ethanol to heat treatment. In this manufacturing method, the treatment with an alkaline solution is performed while maintaining the state of powder of konjac powder as a raw material. If this modified konjac powder is dispersed in water and heat-treated, it will gel as it is.
  • the modified konjac powder disclosed in Patent Document 2 has a gelling ability and is used as a gelling agent. Therefore, this modified konjac powder does not have physical properties suitable for applications in which konjac powder containing insoluble dietary fiber is used in the form of powder without forming a gel.
  • the object of the present invention is that the content ratio of insoluble dietary fiber is dramatically increased with respect to the konjac raw material powder, and it is useful for direct intake of water-soluble dietary fiber and insoluble dietary fiber in powder form and for incorporation into foods. It is in providing the manufacturing method of konjac powder.
  • the production method of the konjac powder according to the present invention is as follows: A mixing step of mixing the konjac raw material powder and the alkali metal solution and supplying the alkali metal solution to the powder particles contained in the konjac raw material powder; An insoluble dietary fiber forming step of forming an insoluble dietary fiber by the action of the alkali metal solution in the powder particles supplied with the alkali metal solution to obtain a konjac powder, The mixing step and the insoluble dietary fiber forming step are performed in a state in which the form of the powder particles is maintained.
  • an alkali metal solution is added to the konjac powder as a raw material, and while maintaining the form of the powder particles of the konjac powder, these are mixed and supplied to the surface of the powder particles and the inside thereof
  • a konjac powder containing powder particles having no gelling ability with an increased content of insoluble dietary fiber produced by the action of the alkali metal solution thus obtained can be obtained.
  • the ratio of the insoluble dietary fiber to the water-soluble dietary fiber contained in the konjac powder can be controlled by selecting the reaction conditions between the alkali metal solution and the konjac raw material powder. According to the method of the present invention, the gelling ability of the konjac raw material powder is lost due to the formation of insoluble dietary fiber from glucomannan.
  • the conversion of glucomannan contained as water-soluble dietary fiber into insoluble dietary fiber is performed so that the gelling ability of the konjac raw material powder disappears.
  • the konjac powder has lost its gelling ability, that is, whether or not it has become non-gel-forming, can be confirmed by a method of measuring the viscosity of a dispersion liquid of konjac powder described later. It is preferable that the content of insoluble dietary fiber with respect to the total dietary fiber per dry matter of konjac powder having no gelling ability is 50% by mass or more.
  • the upper limit of the insoluble dietary fiber content per dry matter is not particularly limited, but the insoluble dietary fiber content relative to the total dietary fiber per dry matter can be less than 100% by mass, or 99% by mass or less. Furthermore, in the manufacturing method of the konjac powder concerning this invention, the alkali metal solution is made to act in the state which maintained the particle form of the powder particle contained in the konjac raw material powder, and the target konjac powder can be obtained directly.
  • a step of preparing konjac paste a step of gelling konjac paste by addition of an alkali coagulant and heating, shredding of konjac lumps containing moisture, dehydration
  • konjac powder containing 50% by mass or more of insoluble dietary fiber with respect to the total dietary fiber can be produced very efficiently.
  • the konjac powder according to the present invention contains water-soluble dietary fiber and insoluble dietary fiber, is insoluble in water, has excellent dispersibility in water, and water retention (swellability), and is used as it is in the form of powder. Alternatively, it can be used as a mixed form of water-soluble dietary fiber and insoluble dietary fiber in beverages and foods by addition to beverages and foods.
  • the dietary fiber content in fine konjac is 0.1% water-soluble dietary fiber according to the 2015 Japanese Food Standard Composition Table (Ministry of Education, Culture, Sports, Science and Technology, Chemical Technology and Science Council, edited by the Resource Research Subcommittee).
  • Insoluble dietary fiber is 2.1%, but according to the above-mentioned food standard ingredient table, the konjac fine powder as a raw material has 73.3% water-soluble dietary fiber and 6.6% insoluble dietary fiber. Yes. Therefore, in order to utilize the insoluble dietary fiber of konjac more actively and more widely than before, the insoluble dietary fiber is not taken out from konjac having a content of insoluble dietary fiber of 2.1%. It is important to convert water-soluble dietary fiber in konjac flour, which is a raw material, directly into insoluble dietary fiber.
  • Patent Document 2 describes that konjac powder is modified by heat treatment together with an alkali solution, and if this is dispersed in water and subjected to heat treatment, it is gelled as it is.
  • the purpose of Patent Document 2 is to disperse konjac powder in water, mix it into a paste, mix it with an alkali, perform heat treatment, and gel it without changing the usual procedure. The heating gel can be easily obtained.
  • a part of glucomannan which is a water-soluble dietary fiber in the modified konjac flour, may be converted to insoluble dietary fiber.
  • the content of insoluble dietary fiber in the konjac flour measured by the modified Prosky method is 40% by mass or more based on the total dietary fiber content. It became clear that the gelling ability was lost. That is, according to the 2015 edition Japanese food standard ingredient table, konjac flour contains 6.6% insoluble dietary fiber and 73.3% water-soluble dietary fiber. By directly converting 35% or more to insoluble dietary fiber, the ratio of insoluble dietary fiber to the total dietary fiber in konjac flour can be 40% by mass or more, and konjac flour that does not gel. It becomes.
  • Patent Document 2 it can be said that 35% by mass or more of the water-soluble glucomannan in the konjac flour as a raw material is not assumed to be insoluble dietary fiber.
  • Patent Documents 1 and 2 do not have any description or suggestion about controlling the ratio of water-soluble dietary fiber and insoluble dietary fiber contained in each particle of konjac powder.
  • the present inventors have already developed a new production technology that uses an aqueous solution of calcium calcium hydroxide to dissolve water-soluble konjac powder in water and convert it into an insoluble konjac powder in a powder state without forming a paste.
  • a sugar calcium hydroxide aqueous solution is directly absorbed by powder particles contained in a konjac raw material powder to insolubilize glucomannan, which is a water-soluble dietary fiber, in the powder particles.
  • Sugar calcium hydroxide aqueous solution has a mild reaction with water-soluble konjac flour, and at the same time, the concentration of added calcium hydroxide can be easily controlled from a low concentration to a high concentration that cannot be achieved with calcium hydroxide alone.
  • the conversion to dietary fiber has the great advantage of ensuring a quantitative and highly reproducible reaction.
  • the present inventors As an alkaline agent for increasing the content of insoluble dietary fiber in the konjac raw material powder, the present inventors have not a calcium compound such as calcium hydroxide but an alkali metal compound such as sodium compound or potassium compound as a component. An alkaline agent having a simpler composition was examined. As a result, sodium compounds and potassium compounds have extremely high reactivity with water-soluble dietary fiber, can be used even when the purity of the konjac powder, which is a raw material, is low, and new knowledge has been obtained that a wide range of applications are possible. It was.
  • the method using an alkali metal compound such as a sodium compound or a potassium compound also converts water-soluble konjac powder into insoluble konjac powder in the form of powder particles without dissolving it in water to form a paste. It was found to be an effective method.
  • 0.1M to 1.0M of konjac fine powder containing 73.3% of water-soluble dietary fiber and 6.6% of insoluble dietary fiber described in the above-mentioned Japanese food standard ingredient table is used as a raw material. It was confirmed that a konjac powder having a ratio of insoluble dietary fiber to the total dietary fiber of 50% by mass or more can be obtained by acting a sodium hydroxide solution or a potassium hydroxide solution.
  • One form of the manufacturing method of the konjac powder concerning this invention is (A) a mixing step of mixing the konjac raw material powder and the alkali metal solution, and supplying the alkali metal solution to the powder particles contained in the konjac raw material powder; (B) Insoluble dietary fiber formation step of forming insoluble dietary fiber by the action of the alkali metal solution in the powder particles supplied with the alkali metal solution to obtain a konjac powder having no gelling ability;
  • the preferable insoluble dietary fiber content targeted here is 50% by mass or more based on the total dietary fiber content in the konjac flour.
  • the konjac powder water-soluble dietary fiber and insoluble dietary fiber
  • the ratio of insoluble dietary fiber to total dietary fiber can be less than 100% by mass, or 99% by mass or less.
  • the konjac raw material powder is konjac powder containing water-soluble glucomannan that can be used for the production of konjac or for the production of konjac, and is dissolved in water.
  • the konjac powder according to the present invention treated with an alkaline agent is a konjac powder obtained by treating the konjac raw material powder by the above process, and the content of insoluble dietary fiber is absolutely relative to the konjac raw material powder. Due to the increase, it does not dissolve in water, has no gelling ability, and is clearly distinguished from konjac raw material powder.
  • the konjac raw material powder can be used for the production of konjac, konjac and the gel food as in Patent Document 2 cannot be produced using the konjac powder according to the present invention.
  • the konjac powder according to the present invention is clearly distinguished in that it contains water-soluble dietary fiber.
  • a mixture of a konjac raw material powder and an alkali metal solution is prepared.
  • a method of adding an alkali metal solution to the konjac raw material powder and mixing by stirring can be preferably used.
  • a known stirring mixer can be used for mixing the konjac raw material powder and the alkali metal solution.
  • the alkali metal solution is added to and mixed with the konjac raw material powder, in order to maintain the shape of the powder particles as particles, the alkali metal solution is absorbed and the particles and particles are gathered and bound partially.
  • a method of loosening the hard aggregate by stirring or the like to separate the particles can be preferably used.
  • an alkali metal solution more than twice the amount of the raw material konjac powder is added and mixed, it cannot be loosened even by strong stirring or the like, and a sponge-like state forming an aggregate is produced.
  • the particles may be separated by stirring or the like.
  • the point of the present invention is how to permeate the alkali metal compound into the konjac raw material powder, and the alkali metal solution added to the raw material powder is completely absorbed to separate the individual powder particles apart. This is very important.
  • any powder can be used without particular limitation as long as the desired konjac powder can be obtained by a treatment using an alkali metal solution.
  • the konjac raw material powder for example, normally used special powder, first-class powder, or konjac fine powder such as Timac Mannan (manufactured by Orihiro Co., Ltd.) can be used.
  • a sodium compound and a potassium compound are preferable, and at least one of these can be used.
  • the sodium compound include sodium hydroxide; sodium carbonate, sodium bicarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium metaphosphate, sodium polyphosphate, and other inorganic salts; And organic salts of sodium such as monosodium acid, disodium citrate and trisodium citrate.
  • potassium compound examples include potassium hydroxide; potassium pyrophosphate such as potassium carbonate, potassium hydrogen carbonate, dipotassium hydrogen phosphate, dipotassium phosphate, tripotassium phosphate, potassium metaphosphate, potassium polyphosphate, tetrapotassium pyrophosphate, etc.
  • sodium hydroxide, potassium hydroxide, and sodium carbonate are preferable, and it is preferable to use these compounds individually or in combination of 2 or more types.
  • a solution containing these two or more can be prepared and used in the mixing step with the konjac raw material powder.
  • the alkali metal solution contains an alkali metal compound and a liquid medium for dissolving the alkali metal compound.
  • a liquid medium water that can be used for food production can be used.
  • an aqueous solution of an alkali metal compound is preferable.
  • the alkali metal solution does not contain components such as sugar and alcohol, and is composed of water and an alkali metal compound, and the alkali component is a single component as an alkali component, that is, an aqueous solution in which the alkali component is composed of an alkali metal compound. preferable.
  • concentration of the alkali metal compound in an alkali metal solution is not specifically limited, It sets so that the target conversion rate to the insoluble dietary fiber of the water-soluble dietary fiber contained in the konjac raw material powder may be obtained.
  • the concentration of the alkali metal compound in the alkali metal solution can be selected from the range of 0.1 M to 5.0 M, but is preferably selected from the range of 0.2 M to 3.0 M, preferably 0.4 M to 2 It is more preferable to select from the range of 0.0M, and it is even more preferable to select from the range of 0.4M to 1.0M.
  • the pH of the alkali metal solution is not particularly limited as long as it is set so as to obtain a target conversion rate of water-soluble dietary fiber to insoluble dietary fiber contained in the konjac raw material powder.
  • a target conversion rate of water-soluble dietary fiber to insoluble dietary fiber contained in the konjac raw material powder For example, 11.0 to 14 It is preferable to select from the range of 0.0.
  • the amount of the alkali metal solution added to the konjac raw powder is such that the powder particles contained in the konjac raw powder can maintain the form as particles, and the purpose of the glucomannan contained in the konjac raw powder to the insoluble dietary fiber It suffices to select from a range in which the conversion ratio can be achieved. It is preferable to select the addition amount of the alkali metal solution to the konjac raw material powder based on the concentration of the alkali metal compound contained in the alkali metal solution and the amount of water supplied from the alkali metal solution to the konjac raw material powder.
  • the addition of the alkali metal solution is preferably 0.5 to 10 times, more preferably 0.5 to 5 times, and still more preferably 0.8 to the amount of the konjac raw material powder. It has been clarified that the alkali metal solution can be absorbed by the powder particles while maintaining the shape of the powder particles by setting the amount to 5 to 1.5 times (by mass).
  • the mixture obtained by the mixing step is stirred as necessary or left standing to perform the insoluble dietary fiber formation step for holding the time required for insoluble dietary fiber formation, to promote the production of insoluble dietary fiber, It is preferable to obtain a konjac powder with an increased proportion of insoluble dietary fiber.
  • an alkali metal solution is supplied to the powder particles contained in the konjac raw material powder, and insoluble dietary fibers are formed from the water-soluble glucomannan in the powder particles, that is, at least a part of the surface and the inside of the powder particles. It is formed.
  • the mixing step and the insoluble dietary fiber forming step can be performed by overlapping a part or simultaneously.
  • the alkali metal compound is added to and absorbed in the raw material powder in the mixing step, it is preferable to warm appropriately in order to promote the conversion of glucomannan into insoluble dietary fiber.
  • the temperature for heating is not particularly limited, but is preferably selected from the range of 5 ° C to 80 ° C, preferably from 30 ° C to 60 ° C.
  • the conversion to insoluble dietary fiber may be promoted by performing an insoluble dietary fiber formation step by performing moderate heating at room temperature or about 5 ° C. to 80 ° C. and holding for several hours to several days. .
  • the maintenance of the form of the powder particles as particles means that the powder particles contained in the konjac raw material powder through the treatment step with the alkali metal solution including the mixing step and the insoluble dietary fiber formation step (conversion step) described above, This means that the primary particle state is maintained regardless of the change in the outer shape and size of the particle, and the swelling of the powder particle due to the penetration of the alkali metal solution into the powder particle, moisture, etc.
  • the konjac raw material powder in the step of mixing the konjac raw material powder and the alkali metal solution and the step of forming the insoluble dietary fiber in the powder particles, the konjac raw material powder is processed in a powder state to become a konjac powder, The shape of the powder particles as particles is maintained.
  • glucomannan comes into contact with an alkali metal solution, it is presumed to form a water-insoluble structure, that is, an insoluble dietary fiber in which sugar chain polymers are bonded through a number of crosslinking points by the action of the alkali metal compound.
  • the formation of this water-insoluble structure is considered to proceed from the surface layer to the center of the powder particle as the alkali metal solution penetrates from the surface to the inside of the powder particle. Therefore, the ratio of the water-soluble dietary fiber and the insoluble dietary fiber in the dietary fiber contained in the konjac powder particles can be changed by changing the conditions when the alkali metal solution is allowed to act on the konjac raw material powder.
  • the network structure of the surface layer of the powder particles presumed to be formed first has water permeability, and even when the network structure is formed on the surface layer, the penetration of the alkali metal solution into the powder particles is hindered. It is thought that it is never done.
  • each powder particle can independently maintain the particle shape throughout the treatment process using the alkali metal solution. Even if adhesion and adhesion between particles occur temporarily, disperse each particle separately to prevent the adhesion and adhesion between each particle. A good powder can be obtained.
  • the powder particles have water absorbency and water retention properties that retain the absorbed water.
  • a good texture can be imparted to the powder particles, and when added to a beverage or food, it is easy to become familiar with the beverage or food, and the texture and flavor thereof are not impaired.
  • the insoluble dietary fiber formation process is terminated. Whether the target konnyaku powder was obtained was determined by measuring the content of water-soluble dietary fiber and insoluble dietary fiber and the content ratio of these, measurement of viscosity, and observation of dispersion in water and hot water, etc. Can be confirmed.
  • the content of water-soluble dietary fiber and insoluble dietary fiber in konjac flour obtained under various processing conditions It is possible to use a method of measuring a quantitative ratio, selecting in advance processing conditions capable of obtaining a target content ratio, and processing the konjac raw material powder under the selected processing conditions. Sampling a test sample from konjac powder during the treatment process with an alkali metal solution, measuring the viscosity of the aqueous dispersion, and further observing the dispersion state in the aqueous dispersion, insoluble dietary fiber It is also possible to confirm the end time of the forming process.
  • insoluble dietary fiber to the total dietary fiber increases and the gelling ability is lost, konjac flour does not dissolve in the aqueous dispersion and maintains the state of particles, and the viscosity of the aqueous dispersion is constant. Does not increase.
  • a low-viscosity state of 200 mPa ⁇ s or less is maintained in an aqueous dispersion having a predetermined concentration of konjac powder having no gelling ability.
  • maintaining a low-viscosity state can be used as an indicator of disappearance of gelling ability.
  • 50% by mass or more can be preferably used as a ratio of the insoluble dietary fiber to the total dietary fiber used as an indicator of disappearance of the gelling ability.
  • the mixture of the konjac raw material powder and the alkali metal solution maintains a wet powder state during and after the treatment with the alkali metal solution.
  • the drying step and the neutralization step described later, or after at least one of these steps the dispersibility of the powder particles is improved, or the particle size of the powder particles is increased.
  • a lowering pulverization process (including a pulverization process) may be added.
  • the pulverization treatment is not particularly limited as long as the desired pulverization effect can be obtained, and a known pulverization method can be used for this pulverization treatment. For example, at least one of a dry pulverization process, a wet pulverization process and a wet pressurization process, or a combination of a plurality of methods can be used for the pulverization process. In order to obtain a konjac powder, the particle diameter is adjusted.
  • insoluble food is mainly in the outer shell of each powder particle. It is thought that the fiber is contained and the water-soluble dietary fiber is mainly contained in the inside.
  • this powder particle is pulverized to reduce the particle size, the powder particle is crushed similar to cleavage, resulting in a particle size such as a hemispherical shape, a flake shape, or a shape in which a part of the spherical shape is broken.
  • Particles are produced as crushed material with reduced That is, the outer shell portion of the powder particles containing insoluble dietary fibers is partially cut or divided to reduce the particle size of the powder particles.
  • the pulverized product obtained by such a pulverization treatment that is, the pulverized product of konjac powder obtained by converting a part of the water-soluble dietary fiber in the konjac raw material powder with an alkaline agent into insoluble dietary fiber with an alkaline agent while maintaining the shape of the powder, It is considered that the portion containing the water-soluble dietary fiber inside the powder particles before pulverization can be easily exposed, and both the water-soluble dietary fiber and the insoluble dietary fiber can be made more effectively usable konjac powder. .
  • the powder particles that have undergone such pulverization are a more preferable form in utilizing the properties and functions of both water-soluble fibers and insoluble fibers.
  • the konjac powder after such pulverization treatment by effectively utilizing the functions of both water-soluble dietary fiber and insoluble dietary fiber, water-absorbing ability (swellability) due to water absorption and a plurality of powder particles are weak in water. Acquire the association characteristics of meeting with binding strength. These properties are not found in the powder particles before pulverization or are stronger than the powder particles before pulverization, and also by observing the behavior of these properties in water in addition to the particle size distribution.
  • the powder particles before pulverization and after pulverization can be distinguished.
  • the particle size of the powder particles before pulverization is based on the particle size of the powder particles contained in the konjac raw material powder, and varies depending on the type of the konjac raw material powder, but usually the median value (D50 value; median diameter) of the volume cumulative particle size distribution Also referred to as d50) is between 300 ⁇ m and 400 ⁇ m.
  • D50 value median diameter
  • d50 volume cumulative particle size distribution
  • the pulverization conditions are set so that the median before pulverization is reduced by pulverization.
  • the median value in the particle size distribution of the powder after pulverization is preferably 120 ⁇ m or less, more preferably 100 ⁇ m or less, and still more preferably in the range of 30 ⁇ m or more and less than 100 ⁇ m.
  • the konjac powder after the pulverization treatment preferably contains powder particles having a particle diameter in the range of 1 ⁇ m to 300 ⁇ m, but it may be mixed with konjac powder having a particle diameter of 300 ⁇ m or more.
  • the D50 value is calculated from the particle size distribution of the powder, and the particle size distribution of the powder can be obtained by a known method. The above D50 value was calculated from the particle size distribution obtained by the laser diffraction / scattering method. The particle size distribution was measured by the laser diffraction / scattering method using a particle size distribution measuring apparatus using Microtrack Bell's MT3300 series (LOW-WET).
  • the powder particles after the above-mentioned pulverization treatment can also be obtained by stirring in an acid aqueous solution (35 ° C.) of the disintegration test first liquid (pH 1.2) simulating the acidic condition in the stomach. It has been found that the swells and associates to form a mass that hydrates (holds water) and expands in volume. It was also found that this lump is appropriately broken down by shaking vigorously and becomes a lump in the acid aqueous solution, and further, each powder particle is dispersed.
  • an acid aqueous solution 35 ° C.
  • the disintegration test first liquid pH 1.2
  • the state of association of powder particles having a median particle size distribution of 100 ⁇ m or less in an acid aqueous solution with the state of raw cabbage imitating the state in which raw cabbage, which is representative of dietary fiber, is crushed by teeth and pulverized is used.
  • the powder particles with a particle size corresponding to the cell size of the cabbage ground product are in a form similar to the structure of the cell aggregates found in the cabbage ground fragments. It turns out that they are meeting.
  • the ratio of the water-soluble dietary fiber and the insoluble dietary fiber of the powder particles after the pulverization treatment is, for example, in a range close to cabbage (insoluble dietary fiber with respect to 0.4% of water-soluble dietary fiber).
  • Fiber 1.4%; see Japanese food standard ingredient table 2015 edition) is the same physiological as vegetables containing dietary fiber such as raw cabbage by making the range closer to each level compared to other vegetables from the beginning. It has become clear that it is possible to have a function, ie, water holding capacity, which is an inherent physicochemical property of dietary fiber.
  • constipation relieving and constipation preventing effects which are the physiological functions inherent in vegetable dietary fiber, can be obtained (Japan Food Industry Association, Vol. 37, No. 11, 916-933 (1990)), and the water absorption of the powder after pulverization has been improved, reducing the time until swelling due to the absorption of moisture in the digestive system including the stomach, and more It can be expected that physiological functions are demonstrated in a short time.
  • the ratio of the total dietary fiber in the powder particles can be adjusted to at least 80 mass% or more, more preferably 90 mass% or more, like the konjac powder before pulverization, And the following effects can be acquired by adjusting to the ratio of the water-soluble dietary fiber containing the ratio in the fiber vegetable containing a cabbage, and an insoluble dietary fiber.
  • the content of water and dietary fiber in fresh cabbage is 92.7% moisture, 0.4% water-soluble dietary fiber, and 1.4% insoluble dietary fiber according to the Japanese Food Standard Component Table 2015 edition. .
  • a lump of swollen powder by embedding a volume of ground cabbage 60g (dietary fiber amount 1.1g) that mimics the state of being chewed with teeth, and an equivalent volume of water.
  • the amount of konjac powder after pulverization can be about 2 g, and even with such a small amount, about 1.8 g of dietary fiber can be ingested.
  • the dietary fiber content of the konjac powder after pulverization is much higher than that of fresh cabbage, and this intake can be easily achieved.
  • the konjac powder after pulverization is a dry product, has high storage stability, and enables long-term storage and stable supply.
  • the konjac powder after pulverization has preferable characteristics for daily intake of quantitative dietary fiber.
  • the proportion of dietary fiber in the konjac powder after pulverization is preferably in the range of 50% by mass to 98% by mass.
  • the content of water-soluble dietary fiber is preferably in the range of 1% by mass to 60% by mass with respect to the total dietary fiber. More preferably, the range is from 50% by mass to 50% by mass, the insoluble dietary fiber is preferably from 40% by mass to 99% by mass, and more preferably from 50% by mass to 98% by mass.
  • the konjac powder after pulverization is highly water-absorbing, swells and disperses in water, and does not easily precipitate.It can be added to liquid foods to strengthen dietary fiber, or dispersed in liquids. It can utilize suitably in the use in the foodstuff manufacture for dietary fiber reinforcement
  • the swelling property of the konjac powder after pulverization can be controlled by the target particle size and particle size distribution in pulverization, the type of alkali agent, the treatment conditions with the alkali agent, and the like.
  • a potassium compound preferably potassium hydroxide
  • konjac powder can also be used for intake of potassium in addition to dietary fiber.
  • a cleaning agent for cleaning konjac powder there is no limitation as long as it is a cleaning agent that can remove and remove alkali metal compounds that have not been used for conversion of glucomannan into insoluble dietary fiber from konjac powder, that is, dealkalizing treatment. Available.
  • the cleaning agent for example, alcohol-containing water containing 10 to 50% by mass of volatile alcohol such as ethanol is preferable.
  • a neutralization process using an acid may be added as necessary.
  • an acid used for neutralization what is used as an acid component of an acidifying agent used for food is preferable.
  • examples of such acids include organic acids such as citric acid and malic acid, and inorganic acids such as hydrochloric acid, phosphoric acid, and phosphate.
  • the acid can be added to the cleaning liquid in the form of powder or particles, or can be used as an aqueous solution for the neutralization treatment, and the concentration of the acid is selected so as to obtain the desired neutralization effect.
  • an aqueous solution having an acid concentration of 1 to 10% by mass can be preferably used.
  • a drying process can be performed on the conditions according to the water content of the target konjac powder, and can be performed using a well-known powder drying apparatus.
  • the water content of the konjac powder after the drying step can be, for example, 10% by mass or less, preferably in the range of 2 to 8% by mass.
  • One embodiment of a production method having a washing step and a drying step can have the following steps.
  • cleaning process, a neutralization process, and a drying process can have the following each process.
  • the above steps (A) and (B) are performed until the gelling ability of the konjac raw material powder disappears in a state where the form of the powder particles contained in the konjac powder is maintained. .
  • the konjac powder thus obtained can be used as a food additive raw material or a health food raw material.
  • the konjac flour according to the present invention has improved dispersibility in water-containing liquids, for example, when added to beverages such as drinking water, soft drinks, various drinks, various soups, or liquid foods.
  • particles mainly containing insoluble dietary fibers can quickly spread in beverages or liquid foods, and can maintain a dispersed state for a long time.
  • the particles mainly containing dispersed insoluble dietary fiber do not inhibit the throat of a beverage or liquid food, but rather can have the effect of improving the throat.
  • konjac flour can be suitably used for easy intake of water-soluble fiber and insoluble dietary fiber from beverages and liquid foods, and is also suitable for mixing with confectionery, bread, noodles and the like.
  • a step of preparing konjac paste, a step of gelling konjac paste by adding an alkali coagulant and heating, shredding konjac chunks containing moisture, drying By omitting the step of powdering, a konjac powder having no gelling ability and having an increased proportion of insoluble dietary fiber can be produced very efficiently.
  • Konjac powder with an increased content of insoluble dietary fiber by converting water-soluble dietary fiber into insoluble dietary fiber can be used as a dietary fiber reinforced food itself or as a food additive or supplement for enhancing dietary fiber in beverages and foods. It is extremely useful as a component.
  • the konjac powder obtained by the production method according to the present invention is extremely useful as a dietary fiber-enhancing food itself such as a supplement, or as a food additive or auxiliary component for enhancing dietary fiber for beverages and foods.
  • the konjac powder according to the present invention is used as a food for reinforcing dietary fiber, the konjac powder can be used as it is or after being formulated with a carrier, excipient, capsule material or the like that is acceptable as a food ingredient. .
  • the food for reinforcing dietary fiber using konjac powder can further contain nutritional supplement components such as vitamins, proteins, carbohydrates, and mineral components. Even when used as a food additive or auxiliary ingredient for beverages or foods, konjac powder can be used as it is or after being formulated into a carrier, excipient, capsule material or the like that is acceptable as a food ingredient.
  • Example 1 As the konjac refined powder, Timac Mannan (trade name) (moisture 8.0 mass%, dietary fiber 85.4 mass%) manufactured by Orihiro Co., Ltd. was used. Using sodium hydroxide (manufactured by Kanto Chemical Co., Inc., food additive, purity 95%), A: 0.100M (pH 13.0), B: 0.125M (pH 13.1), C: 0.150M ( Five solutions were prepared: pH 13.2), D: 0.200M (pH 13.3), and E: 0.300M (pH 13.4).
  • test samples A to E having different alkali concentrations were prepared using 200 g of Timac Mannan as a raw material. 30% by mass of alcohol, 8 times the amount of each raw material, was added, neutralized with a citric acid solution, dehydrated, and dried at 70 ° C. Each dry powder was measured for water content and water-soluble dietary fiber and insoluble dietary fiber by modified Prosky method, and further mixed with water at 35 ° C.
  • Timac mannan has been refined by alcohol treatment to remove the konjac odor trimethylamine odor, and the standard value of viscosity in this measurement method for konjac powder for konjac production is 16,000 mPa ⁇ s or more. Yes. The results are shown in Table 1.
  • Example 2 100 g each of Timac Mannan as a raw material, 100 g of 0.2 M solution and 0.3 M solution of potassium hydroxide (manufactured by Kanto Chemical Co., Ltd., food additive, purity 85%) were added and mixed individually, Homogenization was performed using a cooking cutter, and two types of test samples having different alkali concentrations were prepared. Each was sealed, heated at 60 ° C. for 30 minutes, and further allowed to stand at 25 ° C. for 20 hours, and then dried at 75 ° C. so that the water content was 10% by mass or less.
  • potassium hydroxide manufactured by Kanto Chemical Co., Ltd., food additive, purity 85%
  • the sample prepared with 0.3M potassium hydroxide solution had an insoluble dietary fiber content of 80.0% by mass, a water-soluble dietary fiber content of 7.1% by mass, and an insoluble dietary fiber content of 91. It was 8 mass%.
  • the maximum value was 160.4 mPa ⁇ s.
  • the maximum value was 4.0 mPa ⁇ s.
  • Example 3 Add 10g of 1M solution (pH 11.7) of anhydrous sodium carbonate (made by Kishida Chemical Co., Ltd., food additive, purity 99% or more) to 10g of Timac Mannan as a raw material, mix and use a cooking cutter Homogenized. After sealing and heating at 60 ° C. for 30 minutes, the mixture was further allowed to stand at 35 ° C. for 20 hours. When 250 g of 30% by mass hydrous alcohol was added thereto, the pH of the solution was 10.7. A 10% by mass citric acid solution was added thereto to neutralize to pH 7.0, and thereafter, the same operation as in Experimental Example 1 was followed by washing with 30% by mass alcohol, dehydration, and drying at 75 ° C.
  • 1M solution pH 11.7
  • anhydrous sodium carbonate made by Kishida Chemical Co., Ltd., food additive, purity 99% or more
  • the water content of the dried product is 6.5% by mass
  • the amount of water-soluble dietary fiber according to the Prosky modified method is 3.3% by mass
  • the amount of insoluble dietary fiber is 89.7% by mass
  • the insoluble dietary fiber is based on the total dietary fiber content.
  • the amount was 96.5% by mass.
  • Example 4 After adding and mixing 15 g of 0.4M solution (pH 13.7) of potassium hydroxide (manufactured by Kanto Chemical Co., Inc., food additive, purity 85%) to 10 g of Timac Mannan as a raw material, a cooking cutter (Hitachi Homogenized using a model FV-F3), sealed and heated at 60 ° C. for 30 minutes, and further heated at 30 ° C.
  • the dry matter has a moisture content of 4.0% by mass, an insoluble dietary fiber content of 94.7% by mass, a water soluble dietary fiber content of 1.4% by mass, and an insoluble dietary fiber content relative to the total dietary fiber content.
  • the amount was 98.5% by mass.
  • (Experimental example 5) Add 15g of 0.4M solution (pH 13.5) of sodium hydroxide (Kanto Chemical Co., Ltd., food additive, purity 95%) to 10g of konjac flour and special powder (Orihiro Co., Ltd.) After mixing, the mixture was homogenized using a mini-speed mill (manufactured by LaboNect Co., Ltd., model MS-05), sealed, heated at 60 ° C.
  • This powder is insoluble in water, and the measured value of the viscosity using a 1% by weight aqueous dispersion, which is an evaluation method of the quality of konjac powder (viscosity every 2, 3, and 4 hours while stirring in a 35 ° C. warm bath) The value was measured with a B-type viscometer, and the maximum value during this period was 2.0 mPa ⁇ s.
  • Example 1 Timack Mannan 40kg as a raw material was put into a vertical granulator (manufactured by POWREC Co., Ltd., FMVC-25 type), stirred at 160 rpm, and when the product temperature reached 40 ° C, sodium hydroxide (manufactured by Kanto Chemical Co., Ltd.) , 40 kg of a 0.4 M solution (pH 13.5) of food additive was added and mixed over 40 minutes. The product was taken out at 65 ° C., sealed, and kept at room temperature for 20 hours. After drying this in an atmosphere of 70 to 80 ° C., 320 kg of 30% by weight hydrous alcohol was added and stirred for 20 minutes (pH 10.1).
  • Example 2 Timac Mannan 40kg as raw material was put into a vertical granulator (manufactured by POWREC Co., Ltd., FMVC-25 type) and stirred at 160 rpm. When the product temperature reached 40 ° C, potassium hydroxide (manufactured by Kanto Chemical Co., Inc.) , 40 kg of a 0.4 M solution (pH 13.5) of food additive was added and mixed over 40 minutes. The obtained mixture was taken out at 65 ° C., sealed, kept at room temperature for 20 hours, and then dried in an atmosphere at 70 to 80 ° C. to obtain 38.9 kg of a dried product.
  • a vertical granulator manufactured by POWREC Co., Ltd., FMVC-25 type
  • the water content was 7.3% by mass
  • the water-soluble dietary fiber was 3.6% by mass
  • the insoluble dietary fiber was 82.1% by mass.
  • the maximum value measured with the B-type viscometer after stirring for 3 hours in a 35 degreeC warm bath using a 1 mass% aqueous dispersion was 4.0 mPa * s.
  • 266 g of citric acid was added and dissolved, and wet grinder treatment was performed several times (the pH of the supernatant at this point was 7.2).
  • the dry powder was finely pulverized (manufactured by Hosokawa Micron Corporation, model: ACM-15H).
  • the obtained konjac powder had a d50 (median diameter) of 40 ⁇ m.
  • the minimum particle size was 2.9 ⁇ m and the maximum particle size was 230 ⁇ m.
  • the pulverized konjac powder had a water content of 4.1% by mass, water-soluble dietary fiber measured by a modified Prosky method, 12.1% by mass, and insoluble dietary fiber, 82.3% by mass.
  • the maximum value measured with the B-type viscometer after stirring for 3 hours in a 35 degreeC warm bath using a 1 mass% aqueous dispersion was 17.5 mPa * s. 2 g of this fine powder was slowly stirred for 15 minutes in 58 g of a disintegration test first liquid (0.29% hydrochloric acid solution: pH 1.2) at 35 ° C. (volume of 60 ml).
  • a disintegration test first liquid 0.29% hydrochloric acid solution: pH 1.2
  • One water-swelled (swelled) konjac flour particle that forms a small lump for example, a cube having a length of 1100 ⁇ m and a width of 750 ⁇ m
  • the size of was a representative example, it was 137 ⁇ 106 ⁇ m.
  • the ground cabbage (edible part) 60g with a food cutter was carefully pasted into a paste of approximately 60ml.
  • the constituting cells were arranged three-dimensionally, and the size thereof was approximately uniform, and was in the range of 100 to 130 ⁇ m in length ⁇ 100 to 130 ⁇ m in width. From the above results, it was confirmed that this finely ground konjac powder absorbs water and exhibits a three-dimensional structure similar to cells of raw vegetables. This fine powder hydrates (swells) in the temperature range from cold water to hot water, and individual powder particles associate with each other, but the water retention power is higher when the water temperature is higher, and the time required for the association is also shortened. .
  • this konjac powder is added to hot miso soup or soup at each meal, it quickly hydrates and associates, so it can be eaten in the same way as a vegetable paste. That is, a dietary fiber paste having a ratio of water-soluble dietary fiber and insoluble dietary fiber similar to vegetables and having a water-holding ability can be easily taken.
  • the konjac fine powder is sufficiently hydrated (swelled) in advance at a liquid temperature of about 70 ° C. to obtain a liquid state in which taste and flavoring of fruit juice and the like are performed, and if necessary, use a thickener or the like.
  • 4-6 g of konjac fine powder per serving is packed in a container such as a standing pouch and sterilized, so that foods containing water-soluble dietary fiber and insoluble dietary fiber close to vegetables are blended at any time. Fiber intake is possible.
  • this konjac fine powder was mixed with one serving (18g) of powdered corn soup, 150ml of hot water was poured and stirred gently.
  • the konjac powder hydrated (swelled) and associated to form a 1.0mm diameter sieve. More than 60% by mass of corn soup passing through 100% remained on a 1.0 mm diameter sieve.
  • the soup with 3.6 g of dietary fiber was eaten from the original soup, and the taste was richer, deeper and popular than the one without konjac powder.

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  • Life Sciences & Earth Sciences (AREA)
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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention vise à produire une poudre d'Amorphophallus konjac présentant une teneur plus élevée en fibres alimentaires insoluble que la charge de départ à base de poudre d'Amorphophallus konjac, et permettant l'ingestion directe de fibres alimentaires sous forme de poudre, ou son mélange à d'autres aliments. Selon l'invention, pour atteindre ce but, la charge de départ à base de poudre d'Amorphophallus konjac et une solution de métal alcalin sont mélangées pour préparer un mélange, de sorte que les particules de poudre contenues dans la charge de départ à base de poudre d'Amorphophallus konjac sont maintenues sous la forme de particules ; et pendant le mélange, une fibre alimentaire insoluble est produite par l'action de la solution de métal alcalin fournie aux particules de poudre, et la poudre d'Amorphophallus konjac est ainsi obtenue.
PCT/JP2019/008174 2018-03-02 2019-03-01 Poudre d'amorphophallus konjac et son procédé de préparation Ceased WO2019168171A1 (fr)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657086A (zh) * 2020-07-10 2020-09-15 广西强展贸易有限公司 一种魔芋珍珠育苗方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59113867A (ja) * 1982-12-20 1984-06-30 Kiichiro Sarui 保護コロイド剤等を結着させた粉体状コンニヤクマンナン又はその部分分解物の製造法
JPS62118861A (ja) * 1985-11-20 1987-05-30 Kazuo Hara コンニヤクの利用方法
JPS63160563A (ja) * 1986-12-23 1988-07-04 Yasuo Shimizu こんにゃく粉の製造方法
JPH0499453A (ja) * 1990-08-15 1992-03-31 Hitachi Kinzoku Estate:Kk こんにゃくクラッシュ、こんにゃくペーストおよびこんにゃくパウダーの製造方法
JP2001045988A (ja) * 1999-08-06 2001-02-20 Sono Kosakusho:Kk 粒状又は粉状の乾燥こんにゃくの製造方法
JP2011072304A (ja) * 2009-09-02 2011-04-14 Ina Food Industry Co Ltd 改質こんにゃく粉、それを用いたゲル化物及び食品
WO2018070382A1 (fr) * 2016-10-11 2018-04-19 オリヒロプランデュ株式会社 Poudre de konjac et son procédé de production

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59113867A (ja) * 1982-12-20 1984-06-30 Kiichiro Sarui 保護コロイド剤等を結着させた粉体状コンニヤクマンナン又はその部分分解物の製造法
JPS62118861A (ja) * 1985-11-20 1987-05-30 Kazuo Hara コンニヤクの利用方法
JPS63160563A (ja) * 1986-12-23 1988-07-04 Yasuo Shimizu こんにゃく粉の製造方法
JPH0499453A (ja) * 1990-08-15 1992-03-31 Hitachi Kinzoku Estate:Kk こんにゃくクラッシュ、こんにゃくペーストおよびこんにゃくパウダーの製造方法
JP2001045988A (ja) * 1999-08-06 2001-02-20 Sono Kosakusho:Kk 粒状又は粉状の乾燥こんにゃくの製造方法
JP2011072304A (ja) * 2009-09-02 2011-04-14 Ina Food Industry Co Ltd 改質こんにゃく粉、それを用いたゲル化物及び食品
WO2018070382A1 (fr) * 2016-10-11 2018-04-19 オリヒロプランデュ株式会社 Poudre de konjac et son procédé de production

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111657086A (zh) * 2020-07-10 2020-09-15 广西强展贸易有限公司 一种魔芋珍珠育苗方法

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