JP6938238B2 - Konjac powder and its manufacturing method - Google Patents

Description

The present invention relates to konjac powder in which the ratio of water-soluble dietary fiber and insoluble dietary fiber in powder particles contained in konjac powder can be controlled, and a method for producing the same.

According to the 2015 Standard Tables of Food Composition in Japan (edited by the Ministry of Education, Culture, Sports, Science and Technology, the Chemical Technology and Academic Council, and the Resource Research Subcommittee), the total amount of dietary fiber (mass standard) in konjac refined powder is 79.9%. By dissolving konjac refined powder in about 30 times (mass basis) of water as compared with konjac refined powder, this water-soluble dietary fiber, glucomannan, is dissolved and the mixture becomes paste-like. Konjac can be obtained by kneading slaked lime suspended in water at a concentration of about 1% by mass into the konjac paste thus obtained, molding the slaked lime, and heating the mixture at 80 to 90 ° C. In konjac, 95% by mass or more of dietary fiber is measured as insoluble dietary fiber.
We Japanese have long been the only people who eat konjac on a daily basis, but today it is recognized that konjac has both low calorie and insoluble dietary fiber effects on health, and its utilization is expected. However, cooking konjac takes time and effort, and due to the limited cooking methods, konjac is now one of the difficult foods to eat frequently.
Furthermore, since konjac takes in a large amount of water, the proportion of dietary fiber in konjac is 2 to 3% by mass, and there is naturally a limit to the active utilization of insoluble dietary fiber through konjac.
As a processed konjac product having an increased content of insoluble dietary fiber, konjac powder obtained by milling konjac after drying is known. Patent Document 1 discloses a method for producing konjac powder, which is obtained by crushing konjac containing water into minced meat, draining by washing with water, and dehydrating the konjac paste, which is dried and powdered with a refiner. ing.

Japanese Unexamined Patent Publication No. 4-99453

According to the method described in Patent Document 1, konjac powder having a high content of insoluble dietary fiber can be obtained. However, after producing konjac with a large amount of water from the konjac raw material powder, the konjac containing water is further crushed into a ground meat, and the konjac paste obtained by draining and dehydrating by washing with water is dried and refined. The process of powdering with konjac is required. Therefore, in the method of Patent Document 1, the number of manufacturing steps increases, the manufacturing process becomes complicated, and it is difficult to improve the efficiency of manufacturing.
Further, Patent Document 1 does not describe or suggest that the ratio of the water-soluble dietary fiber and the insoluble dietary fiber contained in each particle of the konjac powder is controlled.

An object of the present invention is a konjac powder which has a high content ratio of dietary fiber, can control the ratio of water-soluble dietary fiber and insoluble dietary fiber according to the purpose, and is useful for direct intake of dietary fiber and compounding into foods. And to provide an efficient manufacturing method thereof.

The method for producing konjac powder according to the present invention is
A mixing step of mixing the konjac raw material powder and the calcium sugar hydroxide aqueous solution and supplying the sugar hydroxide aqueous solution to the powder particles contained in the konjac raw material powder.
It has an insoluble dietary fiber forming step of forming insoluble dietary fiber by the action of the calcium hydroxide aqueous solution in the powder particles supplied with the calcium sugar hydroxide aqueous solution to obtain konjac powder.
The mixing step and the insoluble dietary fiber forming step are carried out in a state where the morphology of the powder particles as particles is maintained.
The konjac powder according to the present invention is
Contains 50% by mass or more and less than 100% by mass of dietary fiber with respect to the whole powder (based on dry matter), and the dietary fiber consists of water-soluble dietary fiber and insoluble dietary fiber. It is characterized in that the ratio of fibers (based on mass) is in the range of 50:50 to 1:99.

According to the present invention, an aqueous calcium sugar hydroxide solution is added to the konjac raw material powder, and these are mixed while maintaining the morphology of the powder particles contained in the konjac raw material powder as particles, and are mixed on the surface of the powder particles and inside the powder particles. It is possible to obtain a konjac powder containing powder particles having an increased content of insoluble dietary fiber produced by the action of the supplied calcium hydroxide aqueous solution.
The ratio of insoluble dietary fiber to water-soluble dietary fiber contained in konjac powder can be controlled by selecting the reaction conditions of the calcium sugar hydroxide aqueous solution and the powder particles.
Further, in the method for producing konjac powder according to the present invention, the target konjac powder can be directly obtained by allowing an aqueous solution of calcium sugar hydroxide to act while maintaining the particle morphology of the powder particles contained in the konjac raw material powder. .. Therefore, in the method for producing konjac powder according to the present invention, in the prior art, a step of preparing konjac paste, a step of gelling konjac paste by adding an alkaline coagulant and heating, cutting and dehydrating a lump of konjac containing water. It is possible to produce konjac powder containing 50% by mass or more of insoluble dietary fiber with respect to the total dietary fiber extremely efficiently by omitting the steps of drying and pulverizing.
Further, the powder particles contained in the konjac powder obtained by the production method according to the present invention have water absorption, and even when the powder particles in the water-absorbed state are directly ingested, they have an excellent texture and swallowability. It is good and can be suitably used as a food additive that requires water absorption.

Therefore, according to the present invention, it is possible to provide konjac powder having an excellent texture and good swallowing ability even when directly ingested, and a method for producing the same.
Further, according to the present invention, it can be added to beverages and foods without impairing the texture and flavor of beverages and foods, the content of dietary fiber is high, and water-soluble dietary fiber is used depending on the purpose of use. It is possible to provide konjac powder having a controllable proportion of insoluble dietary fiber and an efficient method for producing the konjac powder.

Konjac powder obtained through drying, shredding, and refinement of konjac by conventional techniques has a high dietary fiber content and is much easier to handle than konjac containing a large amount of water, and is a food for dietary fiber intake. It is a very good product. However, the powder particles contained in the konjac powder according to the prior art have low water absorption or do not have water absorption, and have a unique texture when ingested as they are, and their uses may be limited.
Further, in the production of konjac powder in the prior art, steps for shredding, drying and pulverizing konjac containing a large amount of water are indispensable, and the yield (mass standard) of konjac powder with respect to konjac paste is low. , There was a limit to increasing the production efficiency of konjac powder.
As a result of diligent studies on a method for producing konjac powder, the present inventors made insoluble dietary fiber from water-soluble glucomannan in a state where glucomannan in the konjac raw material powder was confined in powder particles without being dissolved in water. It was concluded that if it is possible to form konjac powder, it is possible to provide konjac powder that can be used in a wide range of applications and has high production efficiency.

By the way, one of the reasons why glucomannan in konjac raw material powder is dissolved in water to make it alkaline and then heated to form konjac gel is that gelation progresses when the acetyl group in glucomannan is removed under alkaline conditions. It is said that. However, since the number of acetyl groups in glucomannan is small, it is a well-established theory that this point is not completely proved.
On the other hand, it has been reported that the addition of calcium hydroxide to konjac flour causes calcium cross-linking of glucomannan.
As described above, the formation process of konjac gel is still unclear, but the present inventors focused on the addition of calcium hydroxide for the formation of insoluble dietary fiber in the konjac production process.

The present inventors can convert glucomannan in the konjac raw material powder into insoluble dietary fiber without dissolving the glucomannan in the konjac raw material powder in the form of particles of the konjac raw material powder, which is originally a water-soluble dietary fiber. Concluded that it is preferable to allow the powder particles to absorb directly in the form of calcium hydroxide. At that time, it is important to allow the powder particles to absorb the solution of calcium hydroxide while maintaining the morphology of the powder particles contained in the konjac raw material powder such as konjac refined powder.
Maintaining the morphology of the powder particles as particles means that the powder particles contained in the konjac raw material powder maintain the state of the primary particles regardless of whether or not the outer shape or size of the particles is changed. do. Therefore, maintaining the morphology of powder particles as particles includes cases where the shape and size of the particles change.
In the production method according to the present invention, in the step of mixing with an aqueous solution of calcium sugar hydroxide and the step of forming insoluble dietary fiber in powder particles, the konjac raw material powder is processed into konjac powder in a powder state, and the powder particles are in the meantime. The shape of the konjac as a particle is maintained.
In order to maintain the morphology of the powder particles as particles in mixing with the calcium sugar hydroxide aqueous solution, a method of adjusting the amount of water supplied from the sugar hydroxide aqueous solution mixed with the konjac raw material powder can be preferably used. As a result of the examination by the present inventors, the amount of the calcium hydroxide aqueous solution added to the amount of the konjac raw material powder is preferably 3 times or less (mass basis), so that the processing is performed while maintaining the morphology of the powder particles. I came to the conclusion that it can be done. For example, when 3.5 times the amount (mass basis) of an aqueous solution of calcium sugar hydroxide is added to the konjac raw material powder, water-soluble glucomannan is partially eluted by water absorption to form a paste, and the particles are firmly bound to each other. In addition, it may be difficult to maintain the state of the primary particles, which are separated from each other.
The solubility of calcium hydroxide in water is extremely low, up to 0.15% by mass even under the conditions of best dissolution at low temperatures. If about 18 mg of calcium per 1 g of dietary fiber in the konjac raw material powder is to be supplied by a calcium hydroxide aqueous solution, an aqueous solution of slaked lime about 16 times as much as the konjac raw material powder is required, and the konjac raw material powder is dissolved. The powder state cannot be maintained.

As a result of various studies on an alkaline coagulant for forming insoluble dietary fiber from glucomannan contained in the konjac raw material powder while maintaining the form of powder particles as particles, the present inventors have found that water originally contains 0. A means for obtaining an aqueous solution in which calcium hydroxide, which dissolves only about 15%, is dissolved to a required concentration is indispensable, and has been developed by the present inventors for the preparation of an alkaline coagulant for producing konjac. We have come to the conclusion that it is effective to apply the technique of dissolving calcium hydroxide in an aqueous solution of reduced sugar. As a result, by using an aqueous solution of calcium sugar hydroxide capable of increasing the concentration of calcium in a dissolved state as an alkaline coagulant in the production of the konjac powder according to the present invention, the following effects can be obtained. I got a lot of knowledge.
(1) A konjac powder in which an aqueous solution of calcium sugar hydroxide is allowed to act to form insoluble dietary fiber, and the content of insoluble dietary fiber is increased so that the content of insoluble dietary fiber is 50% by mass or more with respect to the total dietary fiber. Is water-absorbent even after being de-alkali treated to remove unnecessary alkaline components by washing with about 30% by mass of hydrous alcohol to form a dry powder, and at least 60% by mass even after being immersed in water at 25 ° C. for 1 hour. % Or more of the powder remained particulate in water. Thus, even if the konjac powder particles contain water-soluble dietary fiber, there are very few or no components eluted in the water.
(2) Since the powder particles contained in the konjac powder have water absorbency, when added to beverages and foods containing water, they are easily compatible with beverages and foods containing water, and foods containing beverages and water. Very little loss of texture or flavor. Further, even when the powder particles contained in the konjac powder further contain water-soluble dietary fibers in an amount of about 50% by mass to 40% by mass in addition to the insoluble dietary fibers, or when the powder particles are dispersed in water or warm water, the powder particles may be dispersed. The morphology of the powder particles is maintained, and the function as the powder particles can be maintained.
(3) Konjac powder is extremely useful as a dietary fiber-enriching food itself, or as a dietary fiber-enhancing food additive or auxiliary ingredient for beverages and foods.
(4) By changing the conditions for allowing an aqueous solution of calcium sugar hydroxide to act on the konjac raw material powder, the ratio of water-soluble dietary fiber and insoluble dietary fiber in the dietary fiber contained in the konjac powder particles can be used for konjac powder. It can be controlled accordingly. Further, the aqueous solution of calcium sugar hydroxide as an alkaline agent for insolubilizing water-soluble dietary fiber is remarkably superior in handleability as compared with the aqueous solution of sodium hydroxide and the aqueous suspension of slaked lime. Further, in the sugar slaked calcium hydroxide aqueous solution, the calcium hydroxide concentration can be easily adjusted, and by changing the calcium hydroxide concentration and the operating conditions, the insolubilization of the water-soluble dietary fiber contained in the konjac raw material powder can be easily controlled. be able to.
(5) In the prior art, the steps of preparing konjac paste, gelling konjac paste by adding an alkaline coagulant and heating, and cutting, drying, and pulverizing konjac lumps containing water are omitted. It is possible to produce konjac powder in which the ratio of water-soluble dietary fiber to insoluble dietary fiber is adjusted according to the purpose with extreme efficiency.
The present invention has been completed based on the above-mentioned new findings of the present inventors.

The method for producing konjac powder according to the present invention is
(1) A mixing step of mixing the konjac raw material powder and the calcium sugar hydroxide aqueous solution and supplying the sugar hydroxide aqueous solution to the powder particles contained in the konjac raw material powder.
(2) An insoluble dietary fiber forming step of forming insoluble dietary fiber by the action of the calcium sugar hydroxide aqueous solution in the powder particles supplied with the calcium sugar hydroxide aqueous solution to obtain konjac powder, and an insoluble dietary fiber forming step.
Have.
The mixing step and the insoluble dietary fiber forming step are carried out in a state where the morphology of the powder particles as particles is maintained.
In the present invention, the konjac raw material powder is a konjac powder containing water-soluble glucomannan that can be used for producing konjac or for producing konjac, and is soluble in water. The konjac flour according to the present invention is konjac flour obtained by treating the konjac raw material powder by the above step, and the content of insoluble dietary fiber is absolutely higher than that of the konjac raw material powder, so that water It does not dissolve in konjac and is clearly distinguished from konjac raw material powder. Therefore, although the konjac raw material powder can be used for producing konjac, konjac cannot be produced using the konjac flour according to the present invention. Further, the konjac flour according to the present invention is clearly distinguished from the conventional konjac powder as described in Patent Document 1 because the content of water-soluble dietary fiber is higher than that of the conventional konjac powder. ..
In the insoluble dietary fiber forming step, an aqueous solution of calcium sugar hydroxide is supplied to the powder particles contained in the konjac raw material powder, and insoluble dietary fiber is formed from glucomannan in the powder particles, that is, at least a part of the surface and the inside of the powder particles. Will be done.
According to the method of the present invention, the insoluble dietary fiber content with respect to the total dietary fiber per dry matter is increased by 50% by mass or more, 60% by mass or more, 70% by mass or more, and 80% by mass by forming the insoluble dietary fiber from glucomannan. The above, or 90% by mass or more of konjac powder can be obtained. The upper limit of the insoluble dietary fiber content per dry matter is not particularly limited, but the insoluble dietary fiber content with respect to the total dietary fiber per dry matter can be less than 100% by mass or 99.0% by mass or less.
The above-mentioned mixing step and the insoluble dietary fiber forming step can be performed at the same time. Alternatively, the mixture obtained in the mixing step is held for a time required for insoluble dietary fiber formation while stirring as necessary or by standing to promote the production of insoluble dietary fiber to obtain konjac powder. You can also. In this case, the mixture can be processed in the powder state to obtain konjac powder.
According to one form of the present invention, konjac produced from konjac potato, which is said to contain 92% of water-soluble dietary fiber and 8% of insoluble dietary fiber (calculated according to the 2015 edition of the Japanese Food Standard Ingredients Table) among the originally contained dietary fibers. It is possible to provide a technique capable of arbitrarily controlling the proportion of insoluble dietary fiber in konjac.

The konjac raw material powder can be used without particular limitation as long as the desired konjac powder can be obtained by treatment with an aqueous solution of calcium sugar hydroxide. As the konjac raw material powder, for example, commonly used special powder, first-class powder, or konjac refined powder such as Timac Mannan (manufactured by Orihiro Co., Ltd.) can be used.
The dietary fiber content of the konjac flour according to the present invention can be adjusted to a desired amount according to the degree of purification of the konjac raw material powder. For example, in konjac powder (dry matter standard), 50% by mass or more and less than 100% by mass, 60% by mass or more and less than 100% by mass, 70% by mass to less than 100% by mass, 80% by mass to less than 100% by mass, or 90% by mass. The content of dietary fiber can be selected in the range of% to less than 100% by mass. Further, the upper limit of the content of dietary fiber can be 99% by mass.
An aqueous solution of calcium sugar hydroxide is used as an alkaline coagulant to be added to the konjac raw material powder. This calcium hydroxide aqueous solution contains water, sugar and calcium hydroxide, and is an aqueous solution in which sugar and calcium hydroxide are dissolved in water.
As the sugar, non-reducing sugar is preferable. The non-reducing sugar does not affect the effect of the aqueous calcium hydroxide solution as a coagulant, and has a function of improving the solubility of calcium hydroxide. When a reducing sugar is used as the sugar, calcium hydroxide is a strong base and may cause a so-called browning reaction.
Examples of non-reducing sugars include sucrose (sucrose) and trehalose in terms of easy availability. Sucrose is more preferable because it has a high ability to dissolve calcium hydroxide and the stability of calcium hydroxide that dissolves together with sugar as an alkaline agent. As sucrose, various sugar products such as commercially available granulated sugar and white sugar can be used. The white sugar may contain a small amount of invert sugar (reducing sugar) that causes browning, and it is more preferable to use granulated sugar.

The calcium hydroxide used as an alkaline component is not particularly limited as long as it can be used for food purposes. Slaked lime obtained from limestone is useful from the viewpoint of reducing manufacturing costs in industrial mass production.
The sugar slaked calcium hydroxide aqueous solution is prepared by adding calcium hydroxide to water together with sugar and stirring and mixing, or by adding an excess amount of calcium hydroxide to a sugar aqueous solution in which sugar is dissolved and stirring and mixing, and then removing the insoluble fraction. It can be prepared by a method or the like.
The solubility of calcium hydroxide in the coexistence of sugar also changes depending on the preparation temperature of the aqueous solution. Normally, the dissolution concentration of calcium hydroxide in an aqueous solution having the same sugar concentration is inversely proportional to the temperature. That is, the lower the temperature, the higher the concentration of calcium hydroxide that can be dissolved. In addition, the dissolved concentration of calcium hydroxide may not be accurately predicted depending on the conditions such as sugar concentration and temperature. In such a case, an excess amount of calcium hydroxide is added and remains in the prepared aqueous solution. The alkaline aqueous solution after separating the solid content can be used as the calcium hydroxide aqueous solution. The solid content may be separated by obtaining the supernatant after standing, but it is further suspended by a known separation method such as centrifugation, membrane filtration, or clarification treatment using a filtration aid. It is more preferable to remove fine particles and use it as a so-called transparent solution.

The amount of sugar added is not particularly limited as long as it can maintain the dissolved state in the aqueous calcium hydroxide solution and can achieve the desired dissolved concentration of calcium hydroxide. When the sugar concentration is high, the precipitation of insoluble calcium hydroxide is inhibited, and it may be necessary to control the concentration of calcium hydroxide to be dissolved. Further, in an aqueous solution of calcium hydroxide to which sugar is added so as to have a sugar concentration of about 35% by mass, problems such as agglomeration of calcium hydroxide and a sticky mass may occur. Therefore, the amount of sugar added may be selected from an amount in the range of 2 to 30% by mass, preferably 4 to 20% by mass, and more preferably 5 to 15% by mass with respect to the water contained in the calcium sugar hydroxide aqueous solution. ..
The concentration of calcium hydroxide in a dissolved state in the aqueous calcium hydroxide solution can be selected according to the desired conversion rate of glucomannan contained in the konjac raw material powder particles into insoluble dietary fiber. The amount of calcium hydroxide added is preferably an amount capable of obtaining the function and storage stability of the aqueous calcium hydroxide solution as an alkaline coagulant. When the concentration of calcium hydroxide dissolved in the sugar aqueous solution exceeds 6.50% by mass at the time of preparing the sugar aqueous solution of calcium hydroxide, insoluble calcium hydroxide is hard to settle when insoluble calcium hydroxide is generated, and it is hard. Liquid separation may be difficult. Therefore, the concentration of calcium hydroxide in the aqueous calcium hydroxide solution is preferably in the range of 0.25% by mass to 6.50% by mass.

The preparation temperature of the calcium sugar hydroxide aqueous solution may be set to a temperature at which the desired function as an alkaline coagulant and storage stability can be obtained at the operating temperature in the production of the konjac powder according to the present invention, and is not particularly limited. .. The preparation temperature of the aqueous calcium sugar hydroxide solution can be selected from, for example, a cooling temperature of 5 ° C. to 70 ° C., for example, 9 to 11 ° C., or a normal room temperature of 21 to 25 ° C.
The amount of calcium hydroxide added in the coexistence of sugar obtained at the preparation temperature is preferably an amount of about 1 to 4 times (mass basis) of the solubility.
The aqueous solution of calcium sugar hydroxide may have an alkalinity capable of obtaining the function of converting glucomannan into insoluble dietary fiber, which is the target as an alkali coagulant, and is, for example, 12.0 to 13.0, preferably 12.0 to 13.0. It can be alkaline with a pH selected from the range of 12.3 to 12.8, more preferably 12.5 to 12.8.
Preferably, the sugar slaked calcium hydroxide aqueous solution using a non-reducing sugar as the sugar does not contain the solid content of calcium hydroxide and contains a high concentration of calcium hydroxide due to the coexistence of the sugar in the aqueous solution. It is extremely stable under temperature conditions that maintain the state of an aqueous solution of 50 ° C. or lower, and can be prepared in large quantities, sealed and stored, diluted as necessary, and used, depending on the amount of konjac produced. Since the amount used can be adjusted, it is also highly valuable in terms of industrial use.

In the method for producing konjac powder of the present invention, first, a mixture of konjac raw material powder and an aqueous solution of calcium sugar hydroxide is prepared. For the preparation of this mixture, a method of adding an aqueous solution of calcium sugar hydroxide to the konjac raw material powder and mixing by stirring can be preferably used.
The amount of the calcium hydroxide aqueous solution added to the konjac raw material powder is such that the powder particles contained in the konjac raw material powder can maintain the form as particles according to the calcium hydroxide concentration of the sugar hydroxide aqueous solution, and the konjac raw material powder. It may be selected from the range in which the desired conversion ratio of glucomannan contained in konjac into insoluble dietary fiber can be achieved.
The maintenance of the morphology of the powder particles as particles means that the morphology of the particles in the powder particles is changed through a treatment step with an aqueous solution of calcium sugar hydroxide, which includes the mixing step and the insoluble dietary fiber forming step (conversion step) described above. It means that the state as the primary particles is maintained without breaking, and the powder particles swell due to the permeation of the calcium sugar hydroxide aqueous solution into the powder particles and the powder particles due to the release of water etc. to the outside of the powder particles. It may include the case where shrinkage or change in particle outer shape occurs.

Regarding the amount of the calcium sugar hydroxide aqueous solution added to the konjac raw material powder, the sugar hydroxide aqueous solution is supplied to the powder particles contained in the konjac raw material powder, and each powder particle can come into contact with the sugar hydroxide calcium aqueous solution, and the calcium sugar hydroxide is added. From the viewpoint that each powder particle can maintain its particulate morphology even in contact with an aqueous solution, the ratio (mass basis) of the konjac raw material powder and the calcium sugar hydroxide aqueous solution may be determined. The ratio may be selected from the range of 1: 1 to 1: 3, more preferably 1: 1 to 1: 2.
Furthermore, the production of insoluble dietary fiber due to cross-linking gelation of glucomannan contained in the konjac raw material powder can be controlled according to the amount of calcium hydroxide supplied to the konjac raw material powder. The amount of calcium hydroxide supplied to the konjac raw material powder can be determined by using the amount of calcium added to the konjac raw material powder as an index. For example, according to the 2015 Standard Tables of Food Composition in Japan mentioned above, the water content of konjac refined powder is 6.0% by mass, the water-soluble dietary fiber is 73.3% by mass, and the insoluble dietary fiber is 6.6% by mass (dry matter). When converted to a hit, it is 7.0% by mass). As described above, the content of water-soluble dietary fiber in konjac fine powder is 92% of the total dietary fiber. Regarding refined konjac, the water content is 97.3% by mass, the water-soluble dietary fiber is 0.1% by mass, and the insoluble dietary fiber is 2.1% by mass, and the content of the insoluble dietary fiber of konjac is the total dietary fiber. It is 95% or more. Therefore, theoretically, the content of insoluble dietary fiber is selected by selecting the concentration of calcium hydroxide in the calcium hydroxide aqueous solution and the amount of the addition thereof within the range of the content of water-soluble dietary fiber contained in the konjac raw material powder. Will be able to control.
Practically, components other than glucomannan are removed by a dealkali step of impregnating konjac raw material powder with an aqueous solution of calcium sugar hydroxide, allowing it to react sufficiently, and then removing excess alkali with water or about 30% by mass of hydrous alcohol. If so, the dietary fiber content will increase.
For example, as described above, when the ratio of the konjac raw material powder and the calcium hydroxide aqueous solution is selected from the range of 1: 1 to 1: 3 (mass basis), the concentration of calcium hydroxide in the sugar hydroxide aqueous solution is 0. By changing in the range of .50 to 3.0% by mass, the ratio of water-soluble dietary fiber and insoluble dietary fiber to the total dietary fiber in the powder particles treated with the aqueous calcium hydroxide solution was changed from 50:50 to 1: It can be controlled in the range of 99 or in the range of 40:60 to 1:99.

When glucomannan comes into contact with an aqueous solution of calcium hydroxide, it is presumed that the action of calcium hydroxide forms a water-insoluble structure in which sugar chain polymers are bound via a large number of cross-linking points, that is, insoluble dietary fiber. It is considered that the formation of this water-insoluble structure proceeds from the surface layer to the central portion of the powder particles as the powder particles of the calcium sugar hydroxide aqueous solution permeate from the surface to the inside. Therefore, the amount of insoluble dietary fiber produced from glucomannan contained in the powder particles can be controlled by the amount of the calcium sugar hydroxide aqueous solution supplied to the powder particles and the degree of penetration into the powder particles.
In addition, the network structure of the surface layer of the powder particles, which is presumed to be formed first, has water permeability, and even when the network structure is formed on the surface layer, the permeation of the calcium sugar hydroxide aqueous solution into the powder particles It is considered that it will not be hindered. Furthermore, by forming a water-insoluble network structure on the surface layer of the powder particles, each powder particle independently maintains the particle shape throughout the treatment process using the calcium sugar hydroxide aqueous solution, and between the particles. It is possible to obtain a powder having good dispersibility of each particle without causing adhesion or adhesion.
Further, by forming a network structure made of a crosslinked gel of glucomannan on the surface layer and inside of the powder particles, the powder particles have water absorption and water retention to retain the absorbed water. As a result, it is possible to impart a good texture to the powder particles, and when added to the beverage or food, it is easy to be compatible with the beverage or food, and these texture and flavor are not impaired.

According to the method for producing konjac powder according to the present invention, the following two types of konjac powder can be obtained.
(Type 1) Almost all of glucomannan contained in the konjac raw material powder, or 90% by mass or more and less than 100% by mass, is contained as an insoluble dietary fiber made of a crosslinked gel of glucomannan. That is, konjac powder in which the dietary fiber contained in the powder particles is mainly composed of insoluble dietary fiber.
(Type 2) 50% by mass or more and less than 90% by mass of glucomannan contained in konjac powder is contained as an insoluble dietary fiber composed of a crosslinked gel of glucomannan. That is, konjac powder in which the ratio of water-soluble dietary fiber and insoluble dietary fiber in the dietary fiber contained in the powder particles is adjusted according to the purpose.
(Manufacturing of type 1 konjac flour)
In the production of type 1 konjac powder, the amount of calcium supplied via the calcium hydroxide aqueous solution to the konjac raw material powder is 0.75 to 4.00% by mass, preferably 0.75 to 1.00% by mass. However, it is possible to reduce the amount of added calcium by increasing the degree of purification of the raw material.
As a general standard, konjac raw material powder has quality standards such as special powder and first-class powder. For example, konjac raw material powder is treated with ethyl alcohol to reduce the trimethylamine odor. Some products, such as those manufactured by Orihiro Co., Ltd., have a higher degree of purification.
That is, the amount of calcium supplied to the konjac raw material powder via the calcium hydroxide aqueous solution differs depending on the processing state of the konjac raw material powder, and in the case of highly purified Timac Mannan (manufactured by Orihiro Co., Ltd.) , 0.75 to 1.00% by mass is preferable. Therefore, when the ratio of the konjac raw material powder and the calcium hydroxide aqueous solution is selected from the preferable range of 1: 1 to 1: 3 (mass basis), the calcium hydroxide concentration of the sugar hydroxide aqueous solution is 0. It is preferable to select from the range of .4 to 1.85% by mass.
The content ratio of insoluble dietary fiber to the total dietary fiber of the whole powder (dried matter standard) in the type 1 konjac flour can be, for example, 90% by mass or more and less than 100% by mass.
The ratio (A: B) of the water-soluble dietary fiber A and the insoluble dietary fiber B to the total dietary fiber in the type 1 konjac flour is preferably in the range of 10:90 to 1:99.
(Manufacturing of type 2 konjac flour)
The content ratio of insoluble dietary fiber to the total dietary fiber of the whole powder (dried matter standard) in the type 2 konjac flour can be, for example, 50% by mass or more, 60% by mass or more, and less than 90% by mass.
In the production of type 2 konjac powder, the ratio (A: B) of water-soluble dietary fiber A and insoluble dietary fiber B to total dietary fiber on a mass basis is 50:50 or more or 40:60 or more and less than 10:90. , That is, A / B can be adjusted in the range of 50/50 or more or 40/60 or more and less than 10/90.
In the production of type 2 konjac powder, the amount of calcium supplied via the calcium hydroxide aqueous solution to the konjac raw material powder is 0.50 to 1.25% by mass, preferably 0.50 to 1.00% by mass. It is preferable to select from the range of%. In this case as well, the amount of calcium supplied to the konjac raw material powder via the calcium hydroxide aqueous solution differs depending on the processing state of the konjac raw material powder, and in the case of konjac refined powder (special powder), 0.50 to 1. It is in the range of 25% by mass, and in the case of konjac mannan, it is in the range of 0.50 to 0.73% by mass.
As described above, the amount of calcium supplied to the konjac raw material powder via the aqueous calcium sugar hydroxide solution may be appropriately selected according to the raw material. Further, the ratio of the konjac raw material powder and the calcium hydroxide aqueous solution is selected from the range of 1: 1 to 1: 3 (mass basis), and the calcium hydroxide concentration of the sugar hydroxide aqueous solution is 0.3 to 1.85% by mass. It is preferable to select from the range of.

When the desired conversion of glucomannan to insoluble dietary fiber is achieved, the treatment step of the konjac raw material powder with an aqueous solution of calcium sugar hydroxide is completed.
The point of the present invention is how to permeate calcium hydroxide into the konjac raw material powder, and the sugar hydroxide aqueous solution added to the raw material powder is completely absorbed and the individual powder particles are separated from each other. It is important to. When calcium hydroxide is added to the raw material powder to absorb water, moderate heating promotes the conversion of glucomannan into insoluble dietary fiber. Then, conversion to insoluble dietary fiber may be promoted by holding at room temperature or moderate heating for several hours to several days.
Regarding the calcium hydroxide concentration of the calcium hydroxide aqueous solution, the calcium hydroxide concentration that matches the degree of processing of the konjac raw material powder to be used in advance may be determined according to the conversion rate of the target glucomannan into insoluble dietary fiber.
In the case of type 1 and type 2 konjac flour, the above-mentioned content of the insoluble dietary fiber in the whole powder and the ratio of the water-soluble dietary fiber to the insoluble dietary fiber are obtained with the aqueous solution of calcium sugar hydroxide of the konjac raw material powder. Is processed. For example, when a calcium sugar hydroxide aqueous solution having the same concentration is used, type 1 or type 2 can be selected depending on the treatment conditions such as the treatment time, the treatment temperature, and the mixing ratio of the calcium sugar hydroxide aqueous solution to the konjac raw material powder. .. When the treatment conditions such as the treatment time, the treatment temperature, and the mixing ratio of the calcium hydroxide aqueous solution to the konjac raw material powder are the same, type 1 or type 2 can be selected depending on the calcium hydroxide concentration of the sugar hydroxide aqueous solution. .. Further, depending on the degree of purification of the konjac raw material powder, the treatment conditions necessary for the production of the target type, for example, the treatment time, the treatment temperature, the calcium hydroxide concentration of the calcium hydroxide aqueous solution, and the sugar hydroxide aqueous solution for the konjac raw material powder. It is also possible to use a method in which the compounding ratio of konjac is determined in advance by a preliminary test and the present production is carried out using the obtained treatment conditions.
If there is a law or rule regarding the amount of calcium hydroxide used in food processing in the country or region where the manufacturing method according to the present invention is implemented, the law or rule shall be followed. For example, the amount of calcium hydroxide used based on the Food Sanitation Law in Japan is stipulated as 1.0% or less of food as calcium, and this stipulation is used when the production method according to the present invention is carried out in Japan. Adjust the concentration and amount of calcium hydroxide aqueous solution according to the above.

The mixture of the konjac raw material powder and the aqueous calcium sugar hydroxide solution maintains the state as a wet powder during and at the end of the treatment process with the aqueous calcium sugar hydroxide solution. A washing step and / or a drying step may be added to the wet powder thus obtained as needed. The washing step may be used as a step for ending the step of stopping the action of the aqueous calcium sugar hydroxide solution. Further, a pulverization treatment for reducing the particle size of the powder particles may be added to the washing step and / or the drying step.
For cleaning konjac powder, any cleaning agent capable of cleaning and removing excess calcium hydroxide, which was not used for converting glucomannan into insoluble dietary fiber, from konjac powder, that is, dealkalising, can be used without limitation. As the cleaning agent, for example, alcohol-containing water containing 5 to 60% by mass of volatile alcohol such as ethanol is preferable.
The drying step can be carried out under conditions according to the water content of the target konjac powder, and can be carried out using a known powder drying device. The water content of the konjac powder after the drying step can be, for example, in the range of 10% by mass or less, preferably 3 to 8% by mass.

A wet pressure pulverization step may be added after or in combination with the cleaning step described above. The method for producing konjac flour having a wet pressure pulverization step can have the following steps.
(A) A mixing step of mixing a konjac raw material powder and a sugar hydroxide aqueous solution and supplying the sugar hydroxide aqueous solution to powder particles contained in the konjac raw material powder.
(B) An insoluble dietary fiber forming step of forming insoluble dietary fiber by the action of the calcium sugar hydroxide aqueous solution in the powder particles supplied with the calcium sugar hydroxide aqueous solution to obtain a wet powder.
(C) A step of washing a wet powder or a dry powder thereof with a washing liquid consisting of alcohol-containing water containing 5% by mass to 60% by mass of volatile alcohol.
(D) A step of wet pressure pulverizing the washed wet powder to obtain a wet pulverized product.
(E) A step of drying a wet pulverized product to obtain konjac powder.
An alcohol containing the above-mentioned wet powder particles for obtaining konjac flour or dry powder particles containing volatile alcohol such as ethanol in the range of 5% by mass to 60% by mass, preferably in the range of 20% by mass to 40% by mass. The contained water is washed as a washing liquid and subjected to a wet type pressure crushing treatment machine, and the obtained crushed product is separated from the washing liquid. By this wet pressure pulverization, at least a part of the particles is broken into particles in a wet state, and the particles are dried to contain a mixture of insoluble dietary fiber and water-soluble dietary fiber, and in a liquid containing water. A konjac powder composed of particles having good dispersibility can be obtained.
Even in the case of type 1 konjac powder mainly containing insoluble dietary fiber as dietary fiber, the konjac powder (type 1A) whose dispersibility in a liquid medium containing water is further enhanced by the above-mentioned washing step and wet pressure pulverization step. ) Can be obtained. The type 1A konjac flour thus obtained has improved dispersibility in liquids containing water, and is used, for example, when added to beverages such as drinking water, soft drinking water, various drinking agents, various soups, or liquid foods. , Particles mainly containing insoluble dietary fiber can spread rapidly in beverages or liquid foods and can be kept dispersed for a long time. Furthermore, the particles mainly containing dispersed insoluble dietary fiber do not inhibit the throat passage of beverages or liquid foods, but rather can obtain the effect of improving the throat passage. Therefore, type 1A konjac flour can be suitably used for easy ingestion of insoluble dietary fiber by beverages and liquid foods, and is also suitable for mixing with confectionery, bread, noodles and the like.
The present inventor presumes the reason why the dispersibility of type 1A konjac flour in water or a liquid containing water is improved as follows.
As described above, when the konjac raw material powder and the calcium hydroxide aqueous solution are mixed and the sugar hydroxide aqueous solution is supplied to the konjac powder particles while the morphology of the powder particles as particles is maintained, the sugar hydroxide aqueous solution is produced. Insoluble dietary fiber is formed in the absorbed powder particles by the action of the calcium hydroxide aqueous solution.
The formation of insoluble dietary fiber in the powder particles is carried out by permeation of the calcium sugar hydroxide aqueous solution into the powder particles. That is, a pathway is formed in the powder particles by the permeation of the aqueous calcium sugar hydroxide solution. Glucomannan in contact with this penetrating calcium hydroxide aqueous solution becomes insoluble. When the wet powder particles containing the insolubilized glucomannan-containing particles are washed with a cleaning solution made of alcohol-containing water, an excess calcium hydroxide aqueous solution replaces the cleaning solution in the particles forming the wet powder. The alcohol contained in the cleaning liquid has an effect of strengthening the network structure containing insolubilized glucomannan and further increasing the hardness of the region. That is, the hardness of the surface layer portion of the particles and the portion of the particles in contact with the cleaning liquid is further increased. Therefore, when the wet powder particles washed with the cleaning liquid are subjected to a wet pressure pulverization treatment, the particles are broken and crushed along the path through which the cleaning liquid permeates, mainly from the portion inside the particles whose hardness has increased due to the action of this alcohol. A shape that provides good dispersibility when suspended in water or a liquid containing water, such as a shape in which crushing similar to a dent occurs and a hemisphere, flaky shape, or part of the sphere is destroyed. Konjac flour containing crushed material can be obtained.
Therefore, the wet pressure pulverization of the wet powder particles can be performed by a wet pulverizer capable of applying a pressure for causing crushing as described above to the particles constituting the wet powder. Examples of such a wet crusher include a millstone grinding machine composed of two grindstones, one above the other and one on the left and one on the right, represented by a super mascoroider (trade name, model MCK6-5 manufactured by Masuko Sangyo Co., Ltd.). Alternatively, a wet type ball mill or the like can be used.

Further, if the dry powder is obtained by removing the hydroalcohol by a dehydrator after the above-mentioned wet pressure pulverization treatment, the powder can be easily pulverized. A fine powder with good dispersibility in water or a liquid containing water can be obtained. Further, the effect can be enhanced by repeating the wet pressure pulverization, but if the powder is excessively pulverized in the wet pressure pulverization process, solid-liquid separation becomes difficult and the recovery rate is high, such as leakage of the fine powder into the filtrate. It may be accompanied by harmful effects such as reduction.
Whether or not the type A1 konjac flour is obtained can be confirmed by observing the wet powder particles dehydrated after wet pressure pulverization or the powder particles dried to about 10% moisture with a stereomicroscope. That is, the effect of the wet pressure crusher is confirmed by a method of observing a shape in which particles are broken and crushed, crushing similar to cleavage occurs, and hemispherical, flaky, and partially broken spherical shapes are observed. be able to.
Furthermore, it can be confirmed by absorbing water and swelling to cause volume expansion when water at 20 to 30 ° C., which is 20 to 30 times as much, is added to the dry powder particles. The volume expansion of these powder particles increases as the water temperature rises, but it never dissolves in water. Then, using a stereomicroscope, observe the state in which the powder particles (generally 500 μm or less) are swollen by water.
On the other hand, even in the case of type B konjac powder, dispersibility in a liquid medium containing water is obtained by the production method having the above-mentioned steps (A) to (Z), particularly the washing step and the wet pressure pulverization step. It is possible to obtain a konjac powder (type 2A) in which the amount is further increased. In the case of type 2A, the water absorption and swelling property of the powder particles can be improved by exposing the portion containing the water-soluble dietary fiber on the outer wall surface of the generated particles by the cleavage-like crushing described above.
In the wet pressure pulverization, the wet powder particles are washed by contacting the wet powder particles with the washing water by a method such as mixing the dry powder particles and the washing water (hydrous alcohol solution), and then the wet powder particles are washed. A method of applying a mixture of water and washing water to a wet pressure crusher, a method of mixing wet powder particles and washing water and introducing them into a wet pressure crusher to perform washing and crushing at the same time, or the pH of the final powder. This can be done by adding an acidifying agent such as citric acid to the washing water in advance so that the powder is neutralized within the target range.
The amount of the cleaning liquid (hydroalcohol-containing solution) added to the wet powder particles is not particularly limited and may be set so that the desired cleaning effect can be obtained. For example, it is preferable to add the cleaning liquid so that the ratio (mass ratio) of the cleaning liquid is in the range of 3 to 10 with respect to the dry powder particles 1 when converted into dry powder particles having a water content of about 10% by mass. ..
The clearance between the upper and lower grinders, the crushing time, the number of repeated crushing times, and the temperature are not particularly limited and may be set so as to obtain the desired wet crushing state and effect. As a result, the alcohol will evaporate, so extreme repetition of grinding must be avoided. The point to be noted as the degree of pulverization is to control the particle size distribution so that the fine powder cannot be recovered during solid-liquid separation due to miniaturization and the loss does not increase.
The pulverized product obtained by wet pressure pulverization is solid-liquid separated and dried to obtain a type 1A konjac flour, preferably having a water content of 10% by mass or less. As a characteristic of the dried product at this point, many large and small lumps in which the particles crushed by wet pulverization are lightly adhered to each other can be seen, but these lumps return to individual particle powders by lightly impacting the dried product. It is in a state, and these lumps may be lightly loosened, and particles having a size of 425 μm or less may be collected with a 36-mesh sieve.
To give an example of a preferable distribution of the size of dry powder particles (moisture 6.5%) after wet pressure pulverization, less than 100 μm was 27%, less than 100 to 200 μm was 47%, and 200 to 450 μm was 28%. By the way, the particle size distribution of the dry powder when only 30% alcohol washing is performed without performing wet pressure pulverization is 1% for less than 100 μm, 29% for less than 100 to 200 μm, 62% for less than 200 to 450 μm, 450 μm to 700 μm was 8%.
Further, the pulverized product obtained by wet pressure pulverization may be further reduced in particle size by dry pulverization. The surface layer of the particles and the portion of the cleaning liquid contained in the particles that came into contact with alcohol have a higher hardness than before the contact with alcohol, and even after dry pulverization, the shape required for dispersibility is maintained. In addition, since it is possible to obtain a pulverized product containing particles having a reduced particle size, it is possible to further improve the throat.
In addition, in the fine powder that has been finely pulverized by dry pulverization after undergoing the wet pressure pulverization and the drying steps, a change in the properties as dietary fiber may be observed. For example, even when the fine powder pulverized by the dry pulverization is processed by the dry pulverization to the ratio of the insoluble dietary fiber to the total dietary fiber in the range of 70 to 90% by mass, the pulverization It was found that as the explosive fracture progressed in the process, the obtained fine powder tended to enhance the property of absorbing water. Therefore, the konjac fine powder according to the present invention containing insoluble dietary fiber and water-soluble dietary fiber is expected to have a physiological effect as dietary fiber and a wide range of applications as a food additive.

According to the method for producing konjac powder according to the present invention, konjac powder containing water-soluble dietary fiber and insoluble dietary fiber as dietary fiber, calcium, and powder particles containing sugar can be obtained. Whether or not the desired konjac powder was obtained was determined by measuring the contents of water-soluble dietary fiber and insoluble dietary fiber and their content ratios, and the measured values of the viscosity of the 1% by mass aqueous dispersion in the experimental examples described later. It can be confirmed by observing the dispersed state in water or warm water.
As the konjac powder that can be obtained by the method for producing konjac powder according to the present invention, the following forms can be exemplified.
50% by mass or more and less than 100% by mass, preferably 70 to 99% by mass, more preferably 90% by mass or more and less than 100% by mass, or 90% by mass or more of dietary fiber with respect to the whole powder (based on dried product). It contains 99% by mass or less, and the dietary fiber is composed of water-soluble dietary fiber and insoluble dietary fiber, and the ratio of water-soluble dietary fiber and insoluble dietary fiber to total dietary fiber (mass basis) is 50:50 or 40:60 to 1. : Konnyaku powder in the range of 99.
As the above-mentioned konjac powder, the content of dietary fiber (based on dried food) in the whole konjac powder is 80% by mass or more and less than 100% by mass, preferably 90% by mass or more and less than 100% by mass, and more preferably 90% by mass or more. The konjac powder which is 99% by mass or less and the ratio (mass basis) of water-soluble dietary fiber and insoluble dietary fiber to total dietary fiber is in the range of 50:50 or 40:60 to 1:99 can be mentioned. can.
Examples of the type 1 and type 1A and type 2 and type 2A konjac powders mentioned above include konjac powder having the following composition.
(Type 1, Type 1A)
-Konjac powder in which 90% by mass or more of dietary fiber is insoluble dietary fiber based on dry matter.
As the type 1 and type 1A konjac powders, the content of dietary fiber (based on dried food) in the whole konjac powder is 80% by mass or more and less than 100% by mass, preferably 90% by mass or more and less than 100% by mass, more preferably. Is 90% by mass or more and 99% by mass or less, and the ratio A: B (mass basis) of water-soluble dietary fiber A and insoluble dietary fiber B to total dietary fiber is in the range of 10:90 to 1:99. Konjac powder can be mentioned.
(Type 2, Type 2A)
-On a dry matter basis, dietary fiber consists of water-soluble dietary fiber and insoluble dietary fiber, and the ratio of water-soluble dietary fiber A and insoluble dietary fiber B to total dietary fiber (mass basis) is 50:50 for A: B. Or more or 40:60 or more and less than 10:90 (that is, A / B is 50/50 or more or 40/60 or more and less than 10/90), or A: B is 50:50 or more or 40:60 or more and less than 30:70. A konjac powder in the range (ie, A / B of 50/50 or more or 40/60 or more and less than 30/70).
As the type 2 and type 3A konjac powder, the content of dietary fiber (based on dry matter) in the whole konjac powder is 80% by mass or more and less than 100% by mass, preferably 90% by mass or more and less than 100% by mass, more preferably. Is 90% by mass or more and 99% by mass or less, and A: B (mass basis), which is the ratio of water-soluble dietary fiber A and insoluble dietary fiber B to total dietary fiber, is 50:50 or more or 40:60. The konjac powder in the range of more than 10:90 (that is, A / B of 50/50 or more or 40/60 or more and less than 30/70) can be mentioned.
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 dietary fiber-enhancing food additive or auxiliary ingredient for beverages and foods.
When the konjac powder according to the present invention is used as a dietary fiber-enhancing food, the konjac powder can be used as it is or formulated with a carrier, excipient, capsule material or the like which is acceptable as a component of the food. .. Dietary fiber-enhancing foods using konjac powder can further contain nutritional supplements such as vitamins, proteins, sugars, and minerals, if necessary.
When used as a food additive or auxiliary ingredient for beverages and foods, the konjac powder can be used as it is, or it can be formulated and used as a carrier, excipient, capsule material or the like which is acceptable as a food ingredient.

(Experimental Example 1)
As the konjac fine powder, Timac Mannan (trade name) (water content 7.5% by mass, dietary fiber 85.9% by mass) manufactured by Orihiro Co., Ltd. was used.
As an aqueous solution of sucrose calcium hydroxide, the calcium hydroxide concentration (mass%) is A: 0.5% (pH 12.51), B: 0.9% (pH 12.53), C: 1.1% (pH 12.54). ), D: 1.2% (pH 12.53), E: 1.3% (pH 12.54), F: 1.5% (pH 12.60). A 1.5% calcium hydroxide aqueous solution was prepared at a sucrose concentration of 6.0% by mass and used as a reference solution, and for a solution having a 0.5 to 1.3% calcium hydroxide concentration, this reference solution was appropriately used as tap water. However, calcium hydroxide did not precipitate at all solution concentrations.
Six types of test samples A to F having different amounts of calcium were prepared by adding 100 g of a calcium hydroxide aqueous solution of sucrose to 100 g of Timac mannan and stirring and mixing, and left in a sealed state at room temperature for 3 days, respectively. The raw material was washed with 8 times the amount of 30% by mass of alcohol, dehydrated, and dried at 60 ° C. to obtain a powder.
Moisture, water-soluble dietary fiber, and insoluble dietary fiber were measured for the dry powder. The contents of the insoluble dietary fiber and the water-soluble dietary fiber of the raw materials and the test samples A to F were compared in terms of dry matter (mass basis). In addition, the calcium concentration (per dry matter amount) of these samples was measured. The results obtained are shown below.
(1) Timac Mannan used as a test raw material was 3.4% of insoluble dietary fiber and 87.5% of water-soluble dietary fiber.
(2) Test sample A using a calcium hydroxide aqueous solution of sucrose having a calcium hydroxide concentration of 0.5% by mass.
It was 93.1% of water-soluble dietary fiber as opposed to 5.8% of insoluble dietary fiber.
The amount of calcium was 0.34%.
(3) Test sample B using an aqueous solution of sucrose calcium hydroxide having a calcium hydroxide concentration of 0.9% by mass.
It was 56.0% of water-soluble dietary fiber with respect to 34.9% of insoluble dietary fiber.
The amount of calcium was 0.48%.
(4) Test sample C using a calcium hydroxide aqueous solution of sucrose having a calcium hydroxide concentration of 1.1% by mass.
It was 32.8% of water-soluble dietary fiber as opposed to 65.8% of insoluble dietary fiber.
The amount of calcium was 0.59%.
(5) Test sample D using a calcium hydroxide aqueous solution of sucrose having a calcium hydroxide concentration of 1.2% by mass.
It was 23.2% of water-soluble dietary fiber as opposed to 74.4% of insoluble dietary fiber.
The amount of calcium was 0.61%.
(6) Test sample E using an aqueous solution of sucrose calcium hydroxide having a calcium hydroxide concentration of 1.3% by mass.
It was 14.0% of water-soluble dietary fiber with respect to 83.6% of insoluble dietary fiber.
The amount of calcium was 0.63%.
(7) Test sample F using an aqueous solution of sucrose calcium hydroxide having a calcium hydroxide concentration of 1.5% by mass.
It was 2.0% of water-soluble dietary fiber with respect to 97.0% of insoluble dietary fiber.
The amount of calcium was 0.75%.
The above results are shown in Table 1.

From the above results, in the case of Timac Mannan used as a test raw material, when the ratio of the raw material powder to the sucrose calcium hydroxide aqueous solution is 1: 1 and the calcium hydroxide concentration is 1.0% or more, the final powder of insoluble dietary fiber It was concluded that the content can be 60% or more in terms of dry matter.
The dietary fiber was measured by quantifying insoluble dietary fiber and water-soluble dietary fiber by the modified Proski method, which is one of the enzyme / gravimetric methods.
For the measurement of calcium, the sample was incinerated and quantified by atomic absorption spectroscopy.

(Experimental Example 2)
Similar to Experimental Example 1, Timak Mannan (manufactured by Orihiro Co., Ltd.) (7.5% by mass of water content, 85.9% by mass of dietary fiber) was used as konjac fine powder, and hydroxylated as an aqueous solution of sucrose calcium hydroxide. After preparing a calcium concentration (mass%) of 1.0% (pH 12.53), adding 100 g of calcium hydroxide aqueous solution of sucrose to 100 g of konjac mannan, stirring and mixing, and leaving in a sealed state at room temperature for 3 days. Each of the raw materials was washed with 8 times the amount of 30% by mass of alcohol, dehydrated, and dried at 60 ° C. to obtain a powder.
With respect to the dry powder thus obtained, water content, water-soluble dietary fiber, and insoluble dietary fiber were measured, and the contents of the insoluble dietary fiber and the water-soluble dietary fiber were converted into dry matter equivalent (mass basis) to 54.0% of the insoluble dietary fiber. On the other hand, the ratio of the water-soluble dietary fiber was 42.8% and the ratio of the insoluble dietary fiber to the total dietary fiber was 55.8% by mass. The amount of calcium was 0.54%.
The concentration of each of the 8 types of samples obtained by adding the 6 types (A to F) of the sample of Experimental Example 1 and the sample of this Experimental Example 2 to the konjac flour (Timac Mannan) used as a raw material is 1% by mass. Mixtures were prepared by mixing with water and the viscosity of each mixture was measured.
When the sample is water-soluble, the mixture becomes an aqueous solution, and when the sample contains a water-soluble substance and an insoluble substance, the mixture contains a dissolved component and a dispersed component. If the sample is insoluble, the mixture will be a dispersion of insoluble material.
The above-mentioned viscosity measuring method is generally adopted to determine the quality standard of konjac flour (water-soluble konjac flour), and the viscosity is every 2, 3 or 4 hours while stirring in a warm bath at 35 ° C. (East). This is an inspection method that measures the B-type viscous meter manufactured by Kisangyo Co., Ltd. and determines the highest value among them. The higher the viscosity, the better the quality of konjac flour. Ratings are widespread.
In an example of quality classification of konjac raw material powder based on this viscosity, those having a viscosity of 15,000 mPa · s or more in this measurement method are classified as special powder, and those having a viscosity of 13,000 mPa · s or more are classified as first grade powder. .. Timac mannan has a high purification purity due to alcohol treatment to remove trimethylamine, which is a konjac odor, and the standard value of viscosity in this measurement method is 16,000 mPa · s or more. The konjac raw material generally used for producing konjac is required to have a viscosity of several thousand mPa · s or more.
Table 2 shows the results of viscosity measurement, and at the same time, the contents of insoluble dietary fiber and water-soluble dietary fiber are shown in terms of dry matter (mass basis).

According to the results in Table 2, the viscosity of Timac mannan (3.4% insoluble dietary fiber) in a 1% by mass solution was 19,0000 mPa · s, and Experimental Example 1-A (5.8% insoluble dietary fiber). The viscosity of was 15,000 mPa · s, but in Experimental Example 1-B (34.9% of insoluble dietary fiber), the viscosity decreased to 1,000 mPa · s. Further, in Experimental Example-2 (insoluble dietary fiber 54.0%), the viscosity is 300 mPa · s, and in Experimental Example 1-C (insoluble dietary fiber 65.8%), the viscosity is 200 mPa · s, which is used as a raw material for producing konjac. It was less than 1/10 of the lowest value of.
The viscosity is zero in Experimental Example 1-D (insoluble dietary fiber 74.4%), Experimental Example 1-E (insoluble dietary fiber 83.6%), and Experimental Example 1-F (insoluble dietary fiber 97.0%). It became. From the above, it was clarified that when the content (mass basis) of insoluble dietary fiber in terms of dry matter exceeds 50%, the original properties of konjac flour are lost.
As shown in Table 2, when the viscosity drops below this value with 1,000 (mPa · s) as the threshold value under the above viscosity measurement conditions, the konjac powder according to the present invention having no characteristics of the konjac raw material is obtained. It can be used as an indicator of the fact that it was manufactured.

(Example 1)
Sucrose (granule sugar) calcium hydroxide aqueous solution (sucrose) for 40 kg of konjac refined powder (special powder produced in 2015, water content 8.0%, water-soluble dietary fiber 75.6%, insoluble dietary fiber 2.1%) A solution having a concentration of 1.8% by mass of calcium hydroxide dissolved in a solution having a concentration of 7% by mass and 40 kg of pH 12.6) were added and mixed. For mixing, a stirring and mixing device (manufactured by Paulek Co., Ltd., model VG-100F) was used, and 40 kg of a calcium hydroxide aqueous solution of sucrose was added over 20 minutes, and the mixture was stirred and mixed. The product temperature at the time of mixing was 50 to 60 ° C., and 79 kg was recovered. Immediately weigh 3 to 4 g in a 50 ml beaker, repeat washing with distilled water, add cold water and leave for 2 hours to fully swell, and then use a stereomicroscope (manufactured by Moritex Co., Ltd. MSX-500Di) to remove the particles. When magnified (100 times) observation was performed, it was confirmed that although water was absorbed, each grain was separated from each other. The konjac mill that had absorbed the calcium sugar hydroxide aqueous solution was dried at 70 ° C. to obtain 38.5 kg (water content 6.9%) of dry powder.
5 kg of this dry powder was stirred and washed with 4 times the amount of 30 mass% alcohol solution, dehydrated, and then dried at 70 ° C. (water content 6.5%). When the dietary fiber of this powder was measured, the insoluble dietary fiber was 83.5%, the water-soluble dietary fiber was 12.0%, and the calcium was 0.99% in terms of dry matter (mass basis).
This powder, which had been dealkalis and then dried, was pulverized with a dry pulverizer (Labonect Co., Ltd., speed mill, model HS-20) to recover a powder having a particle size of 100 μm or less.

(Example 2)
As konnyaku refined powder, manufactured by Orihiro Co., Ltd., Timac Mannan (trade name) (7.5% by mass of water content, 80.9% by mass of water-soluble dietary fiber, 3.2% by mass of insoluble dietary fiber) with respect to 40 kg of slaked 40 kg of an aqueous solution of sugar (granule sugar) calcium hydroxide (solution of 1.56% by mass of calcium hydroxide dissolved in a solution of 6% by mass of sucrose, pH 12.4) was added to a stirring and mixing device (manufactured by Paulek Co., Ltd.). It was added and mixed (final product temperature 60 ° C.) over 50 minutes using model VG-100F), and then dried to a moisture content of 7.8%. To 10 kg of this dry powder, 80 kg of a 30 mass% alcohol solution containing 110 g of citric acid was added, and a wet pressure pulverization treatment was performed using a super mascoroider (manufactured by Masuko Sangyo Co., Ltd., model MKZA-15-40J). went. After 5 times of repeated treatment, it was dehydrated and dried to obtain a dried product (moisture 6.7% by mass). The dried powder was lightly loosened using a household cooking cutter (Hitachi Home Tech Co., Ltd., model FV-F3), and then the sections that passed through a 36-mesh sieve (standard size 425 μm) were collected.
The insoluble dietary fiber in the dry powder was 88.8% by mass, and the water-soluble dietary fiber was 8.2% by mass. 5 kg of this dry powder was finely pulverized with a dry pulverizer (ACM Parvelizer-15H manufactured by Hosokawa Micron Co., Ltd.). When the particle size distribution of the powder particles (moisture 6.4%) after dry pulverization was measured using a laser analysis type particle size distribution measuring device (Mastersizer 3000 manufactured by Malvern), less than 50 μm was 75% and less than 50 to 75 μm. Was 17%, 75 to less than 100 μm was 4%, and 100 to 450 μm was 4%.
When 3 g of this fine powder was added to commercially available onion consomme soup powder (11.5 g) and mixed, 150 ml of boiling water was poured, and 1 minute after stirring, the konjac fiber swelled into the soup. It floated, was soft, had a smooth texture, and was smooth through the throat, and the original saltiness of the consomme soup was softened, and it was felt to be mellow.

(Example 3)
40 kg of Timac mannan (water content 7.5% by mass, water-soluble dietary fiber 80.9% by mass, insoluble dietary fiber 3.2% by mass) used in Example 2 was mixed with a stirring mixer (manufactured by Paulek Co., Ltd., model VG). Put in -100F) and add 40 kg of sucrose (granule sugar) calcium hydroxide aqueous solution (calcium hydroxide concentration 1.10 mass% solution dissolved in a solution of sucrose concentration 4 mass%, pH 12.3) over 40 minutes. The mixture was added and mixed, and then stirring was continued for 10 minutes until the final product temperature reached 65 ° C., transferred to a closed container, stored overnight, and then dried (water content 10.4%). In this dry powder, some powder particles formed a mass, which was lightly loosened to recover a section passing through a 32 mesh sieve (nominal size 425 μm) (recovery rate 99%). The insoluble dietary fiber in this dry powder was 60.2%, and the water-soluble dietary fiber was 30.0%. When the size of the powder particles was measured using a laser analysis type particle size distribution measuring device, the ratio was 37% for 100 μm to less than 250 μm and 63% for 250 μm to 450 μm. It was confirmed that this dry powder never dissolves in water in an aqueous solution, and that the powder particles absorb water and swell quickly. For example, add 2.0 g of dry powder to 150 ml of warm water at 35 ° C, gently stir, add 2.5 ml of 1% by mass citric acid solution to neutralize the solution (pH 7.0), and then keep it around 32 ° C. When the state after 20 minutes was observed with a stereomicroscope (manufactured by Moritex Co., Ltd. MSX-500Di), all the particles absorbed water, but the largest one had a major axis of 980 μm and a minor axis of 670 μm. It had an elliptical shape and absorbed water and expanded to about twice the original particles. In this way, the dry powder particles had the characteristic of absorbing water well and swelling.

Claims (18)

It ’s a method of manufacturing konjac powder.
A mixing step of mixing the konjac raw material powder and the calcium sugar hydroxide aqueous solution and supplying the sugar hydroxide aqueous solution to the powder particles contained in the konjac raw material powder.
It has an insoluble dietary fiber forming step of forming insoluble dietary fiber by the action of the calcium hydroxide aqueous solution in the powder particles supplied with the calcium sugar hydroxide aqueous solution to obtain konjac powder.
A method for producing konjac powder, wherein the mixing step and the insoluble dietary fiber forming step are carried out in a state where the morphology of the powder particles as particles is maintained. The method for producing konjac powder according to claim 1, wherein the mixing step and the insoluble dietary fiber forming step are performed at the same time. The method for producing konjac powder according to claim 1 or 2, wherein the ratio of insoluble dietary fiber contained in the konjac powder is controlled by changing the mixing ratio of the calcium hydroxide with respect to the konjac raw material powder. The method for producing konjac powder according to claim 3, wherein the konjac powder contains 90% by mass (dry matter equivalent) or more of insoluble dietary fiber with respect to total dietary fiber. The method for producing konjac powder according to claim 4, wherein the ratio of the water-soluble dietary fiber to the insoluble dietary fiber on a mass basis is in the range of 10:90 to 1:99. The method for producing konjac powder according to claim 4 or 5, wherein the amount of calcium supplied via the aqueous calcium sugar hydroxide solution to the konjac raw material powder is selected from the range of 0.75 to 4.00% by mass. .. The method for producing konjac powder according to claim 3, wherein the konjac powder contains 50% by mass or more and less than 90% by mass (dry matter equivalent) of insoluble dietary fiber with respect to the total dietary fiber. The method for producing konjac powder according to claim 7, wherein the ratio of the water-soluble dietary fiber to the insoluble dietary fiber on a mass basis is in the range of 50:50 or more and less than 10:90. The method for producing konjac powder according to claim 7, wherein the amount of calcium supplied via the aqueous calcium sugar hydroxide solution to the konjac raw material powder is selected from the range of 0.50 to 1.00% by mass. The method for producing konjac powder according to any one of claims 1 to 9, further comprising at least one of a washing step and a drying step of the konjac powder. Contains 80 % by mass or more and less than 100% by mass of dietary fiber with respect to the whole powder (based on dry matter), and the dietary fiber consists of water-soluble dietary fiber and insoluble dietary fiber. A konjac powder characterized in that the ratio of fibers (based on mass) is in the range of 50:50 or more and less than 10:90. The konjac powder according to claim 11, wherein the ratio (mass basis) of the water-soluble dietary fiber and the insoluble dietary fiber to the total dietary fiber is in the range of 40:60 or more and less than 10:90. The konjac powder according to claim 11 or 12, which contains 90% by mass or more of dietary fiber with respect to the whole powder (based on dry matter). It ’s a method of manufacturing konjac powder.
A mixing step of mixing the konjac raw material powder and the calcium sugar hydroxide aqueous solution and supplying the sugar hydroxide aqueous 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 calcium hydroxide aqueous solution in the powder particles supplied with the calcium sugar hydroxide aqueous solution to obtain a wet powder.
A step of washing the wet powder or a dry powder thereof with a washing liquid consisting of alcohol-containing water containing 5% by mass to 60% by mass of volatile alcohol.
The step of wet pressure pulverizing the washed wet powder to obtain a wet pulverized product, and
The step of drying the wet pulverized product to obtain konjac powder and
Have,
A method for producing konjac powder, wherein the mixing step and the insoluble dietary fiber forming step are carried out in a state where the morphology of the powder particles as particles is maintained. Claim 14 that the konjac powder contains 90% by mass or more and less than 100% by mass of dietary fiber with respect to the whole konjac powder (based on dry matter) and 80% by mass or more of insoluble dietary fiber with respect to the total dietary fiber. The method for producing konjac powder described in. The method for producing konjac powder according to claim 15, wherein the amount of calcium supplied via the aqueous calcium sugar hydroxide solution to the konjac raw material powder is selected from the range of 0.5 to 1.0% by mass. The method for producing konjac powder according to any one of claims 14 to 16, wherein the mixing step and the insoluble dietary fiber forming step are performed at the same time. The production of the konjac powder according to any one of claims 14 to 17, wherein the ratio of the insoluble dietary fiber contained in the konjac powder is controlled by changing the mixing ratio of the calcium hydroxide with respect to the konjac raw material powder. Method.