JP2015034136A - Production method of composition obtained by dispersing particulate glucomannan gel in liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a composition obtained by dispersing particulate glucomannan gel in a liquid, which can be mixed in a food product or a cosmetic as it is.SOLUTION: A production method comprises the steps of: preparing an acidic aqueous solution obtained by using water, glucomannan or powder having the glucomannan as a main component, an enzyme having hydrolysis ability of polysaccharide and a pH adjusting agent, and swelling the glucomannan, and then performing enzymatic hydrolysis of at least part of the glucomannan to obtain a liquid composition (A); preparing a liquid composition (B) containing calcium lactate obtained by using water, glucomannan or powder having the glucomannan as a main component, thickening polysaccharide and calcium lactate, and swelling the glucomannan and the thickening polysaccharide; and obtaining a liquid composition (C) by mixing the liquid composition (A) and the liquid composition (B), heating the liquid composition (C) under agitation to deactivate the enzyme, and obtaining a composition obtained by dispersing particulate glucomannan gel in a liquid.

Description

  The present invention relates to a method for producing a composition in which fine-particle glucomannan gel is dispersed in a liquid, a composition produced by such a method, and a beverage, food and cosmetic comprising such a composition. Regarding fees.

  Konjac, which has been eaten for a long time in Japan, is attracting attention as a low-calorie food because it has a calorific value of about 5 kcal per 100 g. Moreover, since it has moderate elasticity and moisture retention, it is also used as a cosmetic raw material.

  When using konjac as a low-calorie food ingredient or cosmetic ingredient, importance is placed on the compatibility with the ingredients to be mixed. Therefore, a wide variety of physical properties such as elasticity and size are required. .

  As a response to the above-mentioned demands in the industrial world, for example, Patent Document 1 discloses a fine particle konjac having a size of 5 μm to 150 μm in which konjac is finely divided by enzyme treatment and mechanical treatment. In Patent Document 1, konjac heated and solidified is cut into small particles to some extent, an enzyme is allowed to act on the konjac particles to chemically cut a part of the glucomannan polymer, and a food cutter or the like is used. And cutting konjac grains.

  In Patent Document 2, konjac fine powder is swollen with water to obtain a paste-like konjac, and then subjected to an alkali treatment (however, in this step, the paste-like konjac is heated and solidified to form a solid gel. ), A process for lowering the pH of pasty konjac to 4.5 or lower, and a process for obtaining an aqueous konjac by enzymatic treatment of the pasty konjac, and a food for use after heating in a food or beverage A manufacturing method is disclosed. Patent Document 2 describes that, after the enzyme treatment, a step of cutting the konjak agglomerate with a rotary food cutter or a homogenizer may be performed. Patent Document 2 also describes that fine particles having a particle diameter of 5 to 20 μm, fine particles having a particle diameter of 50 to 60 μm, or fine particles having a particle diameter exceeding 100 μm can be obtained depending on the processing conditions.

Japanese Patent No. 3523568 Japanese Patent No. 3969964

  As a method for producing particulate konjac blended in foods, beverages and cosmetics, the above method is known. However, in the method in which the mechanical treatment process is performed in order to make the particles have a desired size, the size varies because konjac is a gel-like substance. Moreover, since the foodstuff obtained by the method of patent document 2 does not pass through the process of heat coagulation, it is different from normal konjac as it is, Therefore, it is necessary to heat, after mixing with another material.

  The present inventors are a composition in which particulate glucomannan gel (konjac) is dispersed in a liquid that can be used as a food material or cosmetic raw material as it is, and the glucomannan gel has a desired elasticity or As a result of intensive studies on a method for producing a composition having a size, the present invention has been completed.

  That is, the present invention provides an acidic aqueous solution obtained by swelling glucomannan using (I) water, glucomannan or a powder mainly composed thereof, an enzyme having polysaccharide hydrolytic ability, and a pH adjuster. A step of preparing and obtaining a liquid composition (A) by enzymatic hydrolysis of at least a part of glucomannan, (II) water, glucomannan or a powder containing the same as a main component, and a thickening polysaccharide; , A step of preparing a liquid composition (B) containing calcium lactate and containing swelled glucomannan and thickening polysaccharide using calcium lactate, (III) liquid composition obtained in step (I) The product (A) and the liquid composition (B) obtained in the step (II) are mixed to obtain a liquid composition (C), which is heated under stirring to deactivate the enzyme, Particulate glucomannan gel Comprises obtaining was formed by the compositions, methods for the preparation of a composition particulate glucomannan gel is dispersed in a liquid.

  The content of glucomannan in the liquid composition (A) or the powder containing the same as the main component is 2 to 25% by mass in the total amount of the liquid composition (A), and the enzyme content is in the liquid composition (A). 2 to 25% by mass of the glucomannan or the powder containing the same as the main component, and the content of the glucomannan or the powder containing the main component of the liquid composition (B) is the liquid composition In the total amount of the product (B), it is 0.1 to 0.6% by mass, the polysaccharide content is 0.03 to 0.50% by mass in the total amount of the liquid composition (B), and The calcium lactate content is 2 to 25% by mass based on the total weight of the glucomannan contained in the liquid composition (A) and the liquid composition (B) or the powder containing the same as the main component. preferable.

  The liquid composition (A) may further contain an indigestible dextrin. When the indigestible dextrin is contained, the content thereof is preferably 1 to 5% by mass in the total amount of the liquid composition (A).

  The present invention also relates to a composition in which fine glucomannan gel is dispersed in a liquid produced by the above method, and a beverage, food or cosmetic containing such a composition.

  According to the present invention, a composition in which fine particles of glucomannan gel (konjac) having desired elasticity, size, and shape are dispersed in a liquid is provided. Since the composition of the present invention has low viscosity but is excellent in stability, it can be easily blended into beverages, foods or cosmetics. In addition, by blending the composition of the present invention, beverages and foods having a rich taste and texture different from conventional ones, and cosmetics having a different tactile feel than conventional ones are provided.

FIG. 1 is a graph showing changes in viscosity of a konjac swelling liquid based on hydrolysis of glucomannan.

  The glucomannan used in the present invention is a polysaccharide having D-glucose and D-mannose as its constituent sugars, which are known as the main components of konjac flour. As glucomannan products, products highly purified from konjac flour (Propol (registered trademark) series, Leorex (registered trademark) series manufactured by Shimizu Chemical Co., Ltd.) are known.

  The powder containing glucomannan as a main component refers to a powder whose main component, that is, 50% by mass or more is glucomannan. Specifically, konjac coarse powder (glucomannan content is about 50 to 60% by mass) or konjac coarse powder, which is obtained by removing starch from konjac coarse powder (glucomannan content is 80 mass) % Or more).

  Among these glucomannans or powders containing them as the main component, konjac fine powder is preferable from the viewpoint of price and low calorie because it does not contain starch.

  In the present invention, at least a part of glucomannan is subjected to enzymatic hydrolysis. For this application, an enzyme with polysaccharide hydrolytic ability is used. Specific examples of such an enzyme include cellulase, hemicellulase, pectinase and the like.

  The optimum pH of the above enzyme is acidic. For example, a commercially available cellulase having an optimum pH of 4.0 is known, and a commercially available pectinase having an optimum pH of 3.5 to 4.5 is known. Therefore, the pH adjuster used in step (I) refers to an acid agent. The acid agent is not particularly limited as long as it can be used for the preparation of an acidic aqueous solution, but organic acids such as acetic acid, citric acid, lactic acid, oxalic acid, tartaric acid, gluconic acid, succinic acid and malic acid are preferable.

  In the present invention, the thickening polysaccharide used in step (II) refers to a polysaccharide used for the purpose of increasing viscosity in the field of food and cosmetics. Specific examples include gellan gum, guar gum, locust bean gum, tamarind gum, xanthan gum, curdlan, pectin, carrageenan, carboxymethylcellulose and dextrin.

  Calcium lactate is a glucomannan coagulant. In the production of konjac, calcium hydroxide, sodium carbonate, shell calcined calcium and the like are usually used as a coagulant. In the present invention, glucomannan is gelled using calcium lactate.

  The composition in which the fine glucomannan gel is dispersed in the liquid according to the present invention contains the above-described component and water as essential components, but in addition, any component as long as the effect of the present invention is not impaired. You may contain. Examples of such optional components include indigestible dextrin. When the indigestible dextrin is blended, it is preferably contained in the liquid composition (A) prepared in the step (I). When an indigestible dextrin is blended, a cloudy product is obtained as a composition in which fine glucomannan gel is dispersed in a liquid.

  The production method of the present invention includes steps (I) to (III). Step (I) is a step of obtaining the liquid composition (A), Step (II) is a step of preparing the liquid composition (B), and Step (III) is a step of preparing the liquid composition (A). A composition obtained by mixing the liquid composition (B) to obtain a liquid composition (C), which is heated with stirring to deactivate the enzyme, and in which fine glucomannan gel is dispersed in the liquid. This is a process for obtaining a product.

  Step (I) includes a step (I-1) for preparing an acidic aqueous solution formed by swelling glucomannan and a step (I-2) for hydrolyzing at least a part of glucomannan. Step (I-1) is performed as follows, for example. First, an enzyme having polysaccharide hydrolyzing ability is dissolved in water to form an aqueous solution, and a pH adjuster is added to the aqueous solution to prepare an acidic aqueous solution of the enzyme having a pH near the optimum pH of the enzyme. Next, glucomannan or a powder containing the same as a main component is added to the acidic aqueous solution with stirring to obtain an acidic aqueous solution obtained by swelling glucomannan. At this time, it is preferable to gradually add glucomannan or a powder containing the same as the main component so that the glucomannan does not become so-called lumps and the whole is in a uniform state. After adding glucomannan or a powder containing the same as a main component to water and stirring until uniform, a pH adjuster and an enzyme may be added. When the indigestible dextrin is also blended, it is preferable to add the indigestible dextrin to the acidic aqueous solution of the enzyme prior to the addition of glucomannan or a powder containing the same as the main component.

  In the step (I-2), the acidic aqueous solution obtained in the step (I-1) is kept at a temperature at which the enzyme is not deactivated, preferably at a temperature close to the optimum temperature of the enzyme. This is a step of hydrolyzing a part. This step may be performed with stirring or may be left still. The temperature and duration are adjusted according to the desired molecular weight of glucomannan (the desired degree of enzymatic hydrolysis reaction). For example, when a thermostable enzyme having an optimum temperature of about 60 ° C. is used, the acidic aqueous solution obtained by swelling the glucomannan obtained in step (I-1) is heated, and thereafter A process (I-2) can be implemented by hold | maintaining temperature or standing to cool.

  The process (I-1) and the process (I-2) may partially overlap in time axis. For example, while maintaining the acidic aqueous solution of the enzyme at a temperature near the optimal temperature of the enzyme, adding glucomannan or a powder containing the same as the main component to the acidic aqueous solution of the enzyme to swell the glucomannan, the addition of the powder Thereafter, step (I-1) and step (I-2) proceed simultaneously. In step (I-2), the viscosity of the liquid composition (A) (B-type viscometer BM type (coaxial double-cylinder viscometer) is used, rotor # 1 or 2, the rotational speed is 12, 30 or 60 rpm, 25 The measurement is preferably carried out until the measurement is at 10 mPa · s or less, more preferably 7 mPa · s or less.

  In step (II), for example, components other than water are added simultaneously (as a mixture) or in any order to water under stirring to swell glucomannan and thickening polysaccharide. At this time, it is preferable to gradually add glucomannan or the powder and thickening polysaccharide as a main component so that the glucomannan and the thickening polysaccharide do not become so-called lumps and the whole is in a uniform state. . After completion of the addition of components other than water, the obtained composition is allowed to stand to obtain a liquid composition (B).

  Step (III) is a step of mixing and heating the composition (A) and the composition (B). This step deactivates the enzyme. Moreover, all or a part of glucomannan changes to a water-insoluble irreversible gel. Glucomannan that did not become a gel remains swollen in water.

  The heating temperature in this step is a temperature at which a water-insoluble irreversible gel is formed, for example, 80 to 100 ° C., preferably about 95 ° C. Also, the agitation speed is slow when a relatively large gel is desired and fast when a very small gel is desired. Usually, the speed is about 10,000 to 15,000 rpm with a homomixer.

  In the production of the composition in which the particulate glucomannan gel is dispersed in the liquid according to the present invention, not all the essential components other than water are sequentially added to water, but two systems, that is, the composition (A) and By separately preparing the composition (B) and then mixing them, the polymer compound such as glucomannan and thickening polysaccharide is uniformly swollen and the gel-like fine particles are uniformly dispersed. It became possible to get in the state.

  After the completion of the step (III), usually cooling and correcting the total amount (supplementing moisture evaporated by heating) are performed. The composition obtained by dispersing fine-particle glucomannan gel in the liquid thus produced is filled in a sealed container, sterilized by heating, allowed to cool, and becomes a product.

  In carrying out the above-described production method of the present invention, the quantitative ratio of the essential components is not limited, but the essential components are preferably used in the following quantitative ratios.

  In the total amount of the liquid composition (A), glucomannan or the powder containing the same as a main component is preferably 2 to 25% by mass, and more preferably 4 to 20% by mass. The enzyme is preferably 2 to 25 mass%, more preferably 4 to 20 mass%, based on the weight of glucomannan in the liquid composition (A) or the powder containing the enzyme as a main component. The pH adjuster is an amount such that the liquid composition (A) has a desired pH. When the indigestible dextrin is blended, the amount thereof is preferably 1 to 5% by mass, more preferably 2 to 4% by mass in the total amount of the liquid composition (A).

  In the total amount of the liquid composition (B), the glucomannan or the powder containing the same as the main component is preferably 0.1 to 0.6% by mass, more preferably 0.2 to 0.4% by mass. The thickening polysaccharide is preferably 0.03 to 0.50 mass%, more preferably 0.03 to 0.35 mass% in the total amount of the liquid composition (B).

  Further, the total amount of glucomannan contained in the liquid composition (A) and the liquid composition (B) or the powder containing the same as the main component is the total amount of the liquid composition (A) and the liquid composition (B). It is preferably 0.5 to 3.0% by mass, more preferably 0.7 to 2.7% by mass. The calcium lactate is preferably 2 to 25% by mass based on the total weight of the glucomannan contained in the liquid composition (A) and the liquid composition (B) or the powder containing the same as the main component. More preferably, the content is 22.0% by mass.

  The mixing ratio of the liquid composition (A) and the liquid composition (B) is preferably (A) :( B) = 1: 2 to 10 and 1: 3 to 8 in weight ratio. Is more preferable.

  The beverage according to the present invention is not particularly limited, and examples thereof include juices, ice coffee, ice tea, milk and dairy beverages, and energy drinks. These beverages can be produced by adding and mixing the composition of the present invention to the usual raw materials.

  The food according to the present invention is not particularly limited. By substituting a part of various food materials with the composition of the present invention, a low-calorie food can be produced. When the composition of the present invention is used as a food material with low moisture content, a composition having a small proportion of components other than gel may be used as the composition.

  The cosmetics according to the present invention are not particularly limited, and preferred examples include scrub-washed face wash and body soap. In the cosmetic product according to the present invention, instead of the conventional scrub (exfoliating agent), glucomannan gel acts as a soft elastic scrub. Cosmetics can be manufactured by adding the composition of this invention to the normal raw material.

  Hereinafter, the present invention will be specifically described with reference to examples.

(Example 1) Examination of enzyme treatment time of konjac fine powder 40 g of konjac fine powder (white snow special grade manufactured by Hadano Shoten Co., Ltd.) was added to 200 g of hot water at 60 ° C. and stirred to swell. A 50% lactic acid aqueous solution was added thereto to adjust the pH to 3.5. To this, 2 g of cellulase (Cellulase Y-NC manufactured by Yakult Pharmaceutical Co., Ltd.) was added, and 60 ° C. hot water was immediately added to make a total amount of 252 g.

  About the obtained konjac swelling liquid, immediately after adding warm water (that is, immediately after addition of cellulase), a part thereof is taken and viscosity at 25 ° C. (B type viscometer BM type, manufactured by Tokyo Keiki Co., Ltd., rotor #) 1 or 2, 30 rpm or 60 rpm). Thereafter, stirring of the konjac swelling liquid was continued at room temperature. Therefore, the temperature of the konjac swelling liquid gradually decreased and finally reached room temperature. During this time, a portion was taken every predetermined time and the viscosity was measured at 25 ° C.

  The results are shown in FIG. As can be seen from FIG. 1, the enzymatic hydrolysis of at least a portion of glucomannan may take about 20 minutes or more.

(Example 2) Examination of glucomannan coagulant Several kinds of substances are known as konjac coagulants mainly composed of glucomannan. Among them, a coagulant suitable for producing a composition in which fine glucomannan gel is dispersed in a liquid was examined. With the formulation shown in Table 1, a composition in which fine glucomannan gel was dispersed in a liquid by the method shown below was produced, and its appearance was evaluated and storage stability was evaluated.

[Preparation of liquid composition (A)]
About 60 ° C. hot water and a 50% lactic acid aqueous solution were mixed to prepare an acidic aqueous solution. While stirring the obtained acidic aqueous solution, cellulase was added thereto and gradually dissolved, and then konjac fine powder was added little by little to swell and disperse glucomannan. When the whole became uniform, the stirring was stopped and the mixture was left for 1 hour. Since these steps were performed at room temperature, the temperature of the blending system gradually decreased, and the temperature of the obtained liquid composition (A) was room temperature.

[Preparation of liquid composition (B)]
While stirring water, a mixture of konjac fine powder, gellan gum and coagulant was added thereto to swell and disperse glucomannan and gellan gum. When the whole became uniform, the stirring was stopped and the mixture was left for 1 hour. These steps were performed at room temperature.

[Mixing and heating of liquid compositions (A) and (B)]
While stirring the liquid composition (B) with a homogenizer, the liquid composition (A) was added little by little thereto. Thereafter, the mixture was heated to 95 ° C. with gentle stirring (about 500 rpm), held at 95 ° C. for about 5 minutes, and then allowed to cool to room temperature with gentle stirring. Cellulase was inactivated by heating. By this step, at least a part of glucomannan became a particulate water-insoluble irreversible gel. An amount of water corresponding to the amount evaporated in the manufacturing process was added (hereinafter referred to as “moisture correction”), mixed, and filled into a sealed container. In this state, heating (sterilization operation) was performed at 85 ° C. for 30 minutes, and then allowed to cool to room temperature.

[Evaluation]
The overall appearance of a composition (formulation Nos. 1-4) in which fine glucomannan gel was dispersed in the obtained liquid was evaluated, and the pH measurement and consistency of the continuous phase were evaluated. . Then, it was left to stand at room temperature for 180 days, and the presence or absence of water separation was observed. For pH measurement, the composition (formulation Nos. 1-4) was used as it was (that is, without dilution), and measured at room temperature with a digital glass electrode pH meter.

[result]
Table 1 shows. When a coagulant other than calcium lactate was used, water separated upon storage.

(Example 3) Study of enzyme-free system Cellulase was removed from 1, and a composition (formulation No. 5) in which fine glucomannan gel was dispersed in a liquid was produced in the same manner as in Example 2 except that.

  The resulting composition was translucent, had low whiteness, and had a tendency to aggregate particles. In addition, the release of water was observed after 1 week of storage at room temperature.

(Example 4) Examination of blending amount of glucomannan The amount of glucomannan suitable for production of a composition in which fine glucomannan gel was dispersed in a liquid was examined. Except that the formulation shown in Table 2 was adopted, a composition in which fine glucomannan gel was dispersed in a liquid was produced by the method shown in Example 2, the pH was measured, and the appearance was evaluated. did. The storage stability was evaluated after storage at room temperature for 4 days.

  The results are shown in Table 2. As apparent from Table 2, when glucomannan (konjac fine powder) was not blended in the liquid composition (B) (blending No. 6), the storage stability was poor.

  In addition, the konjac fine powder content of the liquid composition (A) is 4.5 mass% (formulation No. 7) to 19.1 mass% (formulation No. 9), and the liquid is a particulate glucomannan gel. When the konjac fine powder content in the total amount of the composition is 0.79% by mass (formulation No. 7) to 2.7% by mass (formulation No. 9), the viscosity is low (the continuous phase is shaba-shaba) However, it has been clarified that a composition having excellent stability can be obtained.

(Example 5) Examination of compounding quantity of thickening polysaccharide The quantity of thickening polysaccharide suitable for manufacture of the composition formed by dispersing fine particle glucomannan gel in a liquid was examined. Except that the formulation shown in Table 3 was adopted, a composition in which fine glucomannan gel was dispersed in a liquid was produced by the method shown in Example 2, the pH was measured, and the appearance was evaluated. did. The storage stability was evaluated after storage at room temperature for 4 days.

  The results are shown in Table 3. As is apparent from Table 3, the gellan gum content is 0.038 mass% (formulation No. 11) to 0.33 mass% (formulation No. 14) in the composition (B), and the liquid 0.034 mass% (formulation No. 11) to 0.29 mass% (composition) in the total amount of the composition in which fine glucomannan gel is dispersed in (ie, composition (A) + (B)) In No. 14), it was revealed that a composition having a low viscosity (the continuous phase is shabusaba) but excellent in stability can be obtained.

(Example 6) Examination of amount of coagulant The amount of coagulant suitable for production of a composition in which fine glucomannan gel was dispersed in a liquid was examined. Except that the formulation shown in Table 4 was adopted, a composition in which fine glucomannan gel was dispersed in a liquid was produced by the method shown in Example 2, the pH was measured, and the appearance was evaluated. did. The storage stability was evaluated after storage at room temperature for 4 days.

  The results are shown in Table 4. As is apparent from Table 4, a coagulant (calcium lactate) relative to the weight of konjac flour in a composition in which fine glucomannan gel is dispersed in a liquid (ie, composition (A) + (B)) ) Is 3.7% by mass (formulation No. 16) to 17.4% by mass (formulation No. 18), the viscosity is low (the continuous phase is shaba-shaba), but the composition has excellent stability. It became clear that things could be obtained. It should be noted that the formulation No. In No. 7, the ratio of the weight of the coagulant (calcium lactate) to the weight of the konjac flour was 21.25% by mass, which was also stable.

(Example 7) Composition in which indigestible dextrin was blended The indigestible dextrin was blended into a composition in which fine glucomannan gel was dispersed in a liquid. In the same manner as shown in Example 2, except that the formulation shown in Table 5 was used and that the indigestible dextrin was added to the acidic aqueous solution as a mixture with the enzyme, the fine glucomannan gel was dispersed in the liquid. The composition was manufactured, the pH was measured, and the appearance was evaluated. The storage stability was evaluated after storage at room temperature for 4 days.

  The results are shown in Table 5. As apparent from Table 5, the appearance of the composition (formulation Nos. 20, 22, and 23) in which fine glucomannan gel is dispersed in a liquid by addition of indigestible dextrin has a high degree of whiteness. However, the storage stability was similar to that containing no indigestible dextrin. In addition, even if citric acid or malic acid is used in place of lactic acid as the acid in the acidic aqueous solution used for the preparation of the liquid composition (A), fine glucomannan gel is dispersed in the liquid. It became clear that the appearance and storage stability of the objects were not affected.

  Furthermore, in place of cellulase, even if other polysaccharide hydrolyzing enzymes, ie, hemicellulase or pectinase, are used, fine glucomannan gel is dispersed in the liquid that shows good appearance and storage stability. It was also revealed that the resulting compositions (formulation Nos. 21 and 23) were obtained.

(Example 8) Examination of process (III) In process (III), what composition was obtained when heating was omitted was examined. Compound No. 1 was prepared, and one prepared a composition (invention example) in which fine glucomannan gel was dispersed in a liquid in the same manner as in Example 2, and the other was liquid in the liquid composition (B). Preparation of a composition (comparative example) in which fine particles of glucomannan gel are dispersed in a liquid without heating during stirring after the addition of the composition (A) and all operations are performed at room temperature. did.

  Each of the obtained compositions (invention examples and comparative examples) was formed by dispersing fine-particle glucomannan gel in a liquid, and was visually the same.

  The obtained compositions (Invention Examples and Comparative Examples) were stored at 5 ° C. When the properties of both were observed after the lapse of 5 days, the inventive example was not different from that immediately after the preparation, but in the comparative example, the gel-like particles were united to form a large lump.

Example 9 Comparison of Japanese Patent No. 3523568 with Example 1 Japanese Patent No. 3523568 also discloses a fine particle konjac, which was produced by the method of the present invention and the fine particle konjac disclosed in the patent. The difference from fine konjac (a composition in which fine glucomannan gel is dispersed in a liquid) is shown below.

  According to Example 1 of Japanese Patent No. 3523568, a paste containing fine konjac was obtained using Cellulase Y-NC manufactured by Yakult Pharmaceutical Co., Ltd. This paste and the formulation No. About 19 compositions, it measured and evaluated by the method as described below.

[Measurement and evaluation method]
1. Measuring method of particle size, particle size distribution, particle shape and permeability The micro-track method (laser diffraction / scattering method) was used for the measurement. The sample was put into the particle size analyzer without pretreatment, that is, the fine particle konjac as it was. The model and measurement conditions used for the measurement were as follows.

(Models used) Nikkiso Co., Ltd. Microtrac Particle Size Analyzer MT-3000SDC

(Measurement condition)
Laser intensity: 0.1172 / 0.5815 / 0.6177
Laser power: 0.98937 / 1.0023 / 1.0092
Solvent refractive index: 1.81
Irradiation light transmittance: 0.95
Separation for each particle size: Use Low Range (0.02 to 1,400 μm; 128 ch) Measurement time: 10 seconds

Data reading was performed as follows.
Average particle diameter: The volume frequency average.
Particle size distribution: 0.18% integrated diameter was shown as the lower limit of the particle size distribution, and 99.8% integrated diameter was shown as the upper limit of the particle size distribution.
Particle shape: A small amount was taken, dispersed in water, and then observed with a stereomicroscope or an optical microscope.
Particle permeability: Observed with the naked eye.

2. Evaluation Method of Particle Hardness 5 to 6 konjak particulate irreversible gels were taken and sandwiched between the thumb and forefinger and gently and gently compressed. The feel of the particulate gel during the compression process was evaluated.

3. Fluidity evaluation method The paste manufactured according to Example 1 of Japanese Patent No. 3523568 and the formulation No. The fluidity of 13 compositions was evaluated. In a 200 ml beaker, 100 g of the paste or composition was placed, and the beaker was left on a horizontal and flat place for 30 minutes. Thereafter, the beaker was tilted 30 degrees (the angle from the horizontal was 150 degrees), and the presence or absence of fluidity at that time was observed.

4). Method for Measuring Viscosity 200 g of the paste or composition was placed in a 200 ml tall beaker and allowed to stand at 25 ° C. for 30 minutes. The viscosity was measured under the following conditions. Three samples were measured for each of the paste and the composition.

Model used: B type viscometer manufactured by Tokyo Keiki Co., Ltd. BM type Temperature: 25 ° C
Rotor: # 1 or 2
Rotation speed: 12, 30, 60rpm
Measurement time (time from the start of rotation to measurement): 3 minutes

  The results are shown in Table 6. The konjak particulate irreversible gel (dispersoid part) produced by the method of the present invention has a smaller particle size (average particle size and particle size) than that produced according to Example 1 of Japanese Patent No. 3523568. It is understood that the hardness is uniform and soft).

(Example 10) Manufacture of a drink and its sensory evaluation In the recipe of Table 7, a blueberry drink was manufactured and those sensory evaluations were performed.

[Blueberry beverage production method]
(1) Preparation of test stock solution 1200 g of washed raw blueberries were added to 3 L of purified water and boiled. After that, it was simmered for about 10 minutes. 240 g of sugar was added, and when it melted, the fire was turned off and filtered through a sewn cloth bag. Then, it preserve | saved in the refrigerator. This was divided into three equal parts.

(2) Preparation of beverages of Recipes 1 and 2 In the test stock solution (one that was divided into three equal parts), 4 g of the dispersant and formulation No. 7 of Example 7 of the present specification were added. 19 g of composition (recipe 1) or paste of Example 1 of Patent No. 3523568 (prepared in Example 9 of the present specification) (recipe 2; comparative example) 200 g is added, and purified water is further added to the total amount The weight was 2,000 g.

  As the dispersant, a mixed powder of calcium lactate, gellan gum, xanthan gum and glucose was used.

(3) Preparation of beverage of recipe 3 (control example) 4 g of dispersant and purified water were added to the test stock solution (divided into three equal parts) to make a total amount of 2,000 g.

[sensory evaluation]
The three items of beverage sensory evaluation experts evaluated the items shown in Table 8 in five stages. The strongest is grade 5 is the strongest, grade 1 is the weakest, and the taste is grade 5 is the best, and grade 1 is the worst. The worst is grade 1, the refreshing feeling is grade 5 is the strongest, the grade 1 is the weakest, and the expectation of the effect is the grade 5 is the strongest, the grade 1 is the weakest, The strongest willingness to purchase is a rating of 5 and the weakest is a rating of 1. The average score was as shown in Table 8.

(Example 11) Manufacture of face-washing foam and sensory evaluation The face-washing foam was manufactured by the compounding prescription of Table 9, and those sensory evaluation was performed. This is a possible substitute for the irreversible gel of konjac from the scrubbing material (resin particles, mineral fine powder, crushed fruit shells) used in face wash and body soap. It is to examine sex.

[Method for manufacturing face-washing foam]
Stearic acid, myristic acid, lauric acid, PEG-60 glyceryl diisostearate, and stearic acid glyceride were weighed, and the resulting mixture was heated and mixed until uniform to prepare an oil phase.

  Water, 70% sorbitol solution, glycerin, polyethylene glycol 150, and ceramide were weighed and added to the formulation No. 7 of Example 7 of this specification. 19 compositions (formulation formulation 1) or paste of Example 1 of Patent No. 3523568 (prepared in Example 9 of the present specification) (formulation formulation 2) with or without adding (formulation formulation) 3) The obtained mixture was heated and mixed until uniform to prepare an aqueous phase.

  Each of the oil phase, the aqueous phase and the 50% aqueous calcium hydroxide solution was heated to 80 ° C. Under stirring at 80 ° C., the aqueous phase was added to the oil phase little by little to prepare a uniform emulsion. Subsequently, saponification was performed by adding a 50% calcium hydroxide aqueous solution while stirring at a low speed. Then, it cooled to room temperature, continuing stirring at low speed.

[sensory evaluation]
The items shown in Table 10 were evaluated in five stages by three cosmetic sensory evaluation experts. Detergency is grade 5 for the strongest, grade 1 for the weakest, and crispness is grade 5 for the weakest and grade 1 for the strongest, and the moist and moist feeling is the strongest The rating is 5 and the weakest is 1; the appearance of the preparation is 5 with the finest texture of the base, and 1 with the roughest texture of the base. The most preferable is the score 5, the least preferable is the score 1, and the purchase motivation is the score 5 being the strongest and the score 1 being the weakest. The average score was as shown in Table 10.

Claims (6)

(I) An acidic aqueous solution in which glucomannan is swollen is prepared using water, glucomannan or a powder mainly composed thereof, an enzyme having polysaccharide hydrolytic ability, and a pH adjuster; and A step of enzymatically hydrolyzing at least a part of glucomannan to obtain a liquid composition (A), (II) water, glucomannan or a powder mainly composed thereof, thickening polysaccharide, and calcium lactate A step of preparing a liquid composition (B) containing calcium lactate and having a glucomannan and a thickening polysaccharide swell, (III) the liquid composition (A) obtained in step (I), and The liquid composition (B) obtained in the step (II) is mixed to obtain a liquid composition (C), which is heated under stirring to deactivate the enzyme, and in the liquid, fine glucomannan is added to the liquid.・ Composition of gel dispersion Method of manufacturing that processes including, particulate glucomannan gel is dispersed composition in a liquid. The content of glucomannan in the liquid composition (A) or the powder containing the same as the main component is 2 to 25% by mass in the total amount of the liquid composition (A), and the enzyme content is in the liquid composition (A). 2 to 25% by mass of the glucomannan or the powder containing the same as the main component, and the content of the glucomannan or the powder containing the main component of the liquid composition (B) is the liquid composition In the total amount of the product (B), it is 0.1 to 0.6% by mass, the polysaccharide content is 0.03 to 0.50% by mass in the total amount of the liquid composition (B), and The calcium lactate content is 2 to 25% by mass based on the total weight of glucomannan contained in the liquid composition (A) and the liquid composition (B) or a powder containing the same as a main component, The particulate glucomannan gel is dispersed in the liquid according to Item 1. Processes for making compositions comprising Te. The manufacturing method of the composition formed by disperse | distributing a particulate glucomannan gel to the liquid of Claim 1 or 2 in which a liquid composition (A) contains further indigestible dextrin. The method for producing a composition comprising fine liquid glucomannan gel dispersed in a liquid according to claim 3, wherein the content of indigestible dextrin is 1 to 5% by mass in the total amount of the liquid composition (A). . A composition comprising fine particles of glucomannan gel dispersed in a liquid produced by the production method according to claim 1. A beverage, food or cosmetic comprising a composition obtained by dispersing fine-particle glucomannan gel in the liquid according to claim 5.