WO2021025022A1 - Modified konjac flour-containing physiologically active agent for oral administration - Google Patents

Abstract

To provide a physiologically active agent for oral administration that contains a modified konjac flour as an active ingredient, said modified konjac flour comprising a water-soluble dietary fiber and an insoluble dietary fiber in a well-balanced manner, having good handling properties and high storage stability, being easily usable routinely and having a vegetable-like physiological activity. For this purpose, a modified konjac flour comprising 8-50 mass% of a water-soluble dietary fiber and 92-50 mass% of an insoluble dietary fiber is used as an active ingredient of a physiologically active agent for oral administration. The physiologically active agent for oral administration according to the present invention can be used as a blood glucose level elevation inhibitor.

Description

Oral bioactive agent containing modified konjac flour

The present invention relates to an oral bioactive agent containing modified konjac powder as an active ingredient. In particular, the present invention relates to a physiologically active agent effective in suppressing an increase in blood glucose level.

Vegetables are low-calorie foods containing dietary fiber, vitamins, minerals, etc., and various studies have been conducted on the physiological functions of the components contained in vegetables. In recent years, it has been reported that vegetables and components contained in vegetables are effective in preventing and treating diseases such as arteriosclerosis, diabetes, hypertension, obesity, and dyslipidemia. Furthermore, by utilizing the physiological functions of both water-soluble dietary fiber and insoluble dietary fiber of vegetables, it is expected to control the increase in postprandial blood glucose level, maintain health, or prevent lifestyle-related diseases and metabolic syndrome. ing.
Focusing on the physiological activity of vegetables, research on the order of intake in diets containing vegetables is also being conducted. Non-Patent Document 1 reports that ingesting a vegetable salad (including cabbage as a vegetable) before cooked rice has the effect of suppressing an increase in blood glucose level after meals. Non-Patent Document 2 reports that ingesting a vegetable salad (including cabbage and tomatoes as vegetables) before cooked rice has the effect of suppressing a postprandial increase in blood glucose level in type 2 diabetic patients.
On the other hand, various studies have been conducted on the physiological function of dietary fiber contained in fiber foods such as vegetables. First, Non-Patent Document 3 suggests that glucomannan as a water-soluble dietary fiber contained in konjac tubers is effective as an auxiliary means for treating diabetes due to delayed absorption of food, like other dietary fibers. Furthermore, Non-Patent Document 4 reports that the effect of water-soluble glucomannan on suppressing postprandial blood glucose level is due to delayed absorption and is superior to guar gum.
As a health food material for utilizing the physiological activity of water-soluble glucomannan, clinical data has confirmed that it reduces cholesterol, suppresses blood sugar level rise, loses weight, reduces body fat, maintains satiety, and regulates intestines. , Propol (registered trademark, manufactured by Shimizu Chemical Co., Ltd.), which is a highly viscous water-soluble glucomannan (konjac potato extract), is on the market.
Furthermore, regarding the physiological activities of water-soluble dietary fiber and insoluble dietary fiber, particularly the effect of suppressing the increase in blood glucose level, Non-Patent Document 5 states that when an appropriate amount of water-soluble dietary fiber (indigestible dextrin) is taken before meals, the blood glucose level increases. In addition, when insoluble dietary fiber (cellulose) was taken before meals, the effect of water-soluble dietary fiber was slightly less than that at 30 minutes after meals, but 1 hour after meals and 2 after meals. It has been reported that after hours, the effect of suppressing the rise in blood glucose level was higher than that of water-soluble dietary fiber.
Patent Document 1 describes the sugar load due to the dietary fiber obtained from the root of vinegar [the ratio of water-soluble dietary fiber (pectin, hemicellulose) to insoluble dietary fiber (cellulose, lignin) is about 1: 0.4 to 0.5]. The effect of suppressing the increase in blood glucose level in the test is disclosed.
Patent Document 2 contains 1.5 to 6.0 g / 100 mL of crystalline cellulose as an insoluble dietary fiber, has a viscosity of 500 to 2000 mPa · s, has a viscosity that allows it to fall naturally through a tube, and causes diarrhea. A nutritional composition capable of suppressing constipation and suppressing a rapid increase in blood glucose after ingestion of the nutritional composition has been disclosed.
Patent Document 3 describes processed konjac foods and drinks containing dealkali konjac in the pH range of 2.5 to 7.4 as an active ingredient and having an effect of suppressing an increase in blood glucose level due to konjac as an insoluble dietary fiber. It is disclosed.
As the dried konjac flour, Patent Document 4 discloses konjac powder obtained by milling konjac after drying.
On the other hand, in Patent Document 5, the ratio of water-soluble dietary fiber and insoluble dietary fiber contained in the powder particles is variously changed by allowing an aqueous solution of calcium sugar hydroxide to act on the konjac raw material powder while maintaining its form as powder particles. A method for producing konjac powder that can be produced is disclosed.

Japanese Unexamined Patent Publication No. 06-62799 Japanese Unexamined Patent Publication No. 2011-4702 Japanese Unexamined Patent Publication No. 2018-46854 Japanese Unexamined Patent Publication No. 4-99453 International Publication No. 2018/070382

While vegetables are attracting attention as an important source of dietary fiber along with vitamins and minerals, it has been pointed out that the annual per capita vegetable intake is decreasing due to recent changes in dietary habits.
However, when vegetables are used on a daily basis for dietary fiber intake, there are the following technical problems.
(1) According to the 2015 edition of the Standard Tables of Food Composition in Japan, the raw cabbage used in Non-Patent Document 5 has a water content of 92.7%, a water-soluble dietary fiber of 0.4%, and an insoluble dietary fiber of 1.4%. Become. Since raw vegetables have a high water content and a low dietary fiber content, the total amount of dietary fiber for 60 g of raw cabbage is calculated to be 1.08 g, but it is not recommended to take raw vegetables before meals on a daily basis. It can be difficult.
(2) The ratio of water-soluble dietary fiber to the total amount of dietary fiber of raw cabbage is 22%, and the ratio of insoluble dietary fiber is 78%, but the ratio of water-soluble dietary fiber and insoluble dietary fiber of raw vegetables and , There are fluctuations in the total content of these, and it may be difficult to always obtain vegetables of stable quality.
(3) Raw vegetables cannot be stored for a long period of time at room temperature, and it is necessary to always obtain fresh raw vegetables.
On the other hand, when konjac grains as described in Patent Document 3 or konjac powder as described in Patent Document 4 are used for dietary fiber intake, 95% or more of the dietary fiber contained in konjac is contained. It is an insoluble dietary fiber (Japanese food standard ingredient table 2015 edition), and unlike vegetables, it is not possible to ingest water-soluble dietary fiber and insoluble dietary fiber in a well-balanced manner.
An object of the present invention is to use a modified konjac powder having a vegetable-like bioactivity, which contains water-soluble dietary fiber and insoluble dietary fiber in a well-balanced manner, has excellent handleability and storage stability, and is easy to use on a daily basis. The purpose is to provide an oral physiologically active agent.

The present inventor has investigated a food material having a vegetable-like physiological activity that contains water-soluble dietary fiber and insoluble dietary fiber in a well-balanced manner and can solve the above-mentioned technical problems in fibrous vegetables. As a result, it was obtained by allowing an alkaline agent to act on the above-mentioned konjac raw material powder containing glucomannan having various known physiological activities while maintaining the form of the powder particles, and obtained water-soluble dietary fiber and insoluble dietary fiber. The well-balanced modified konjac powder has water swelling property and has vegetable-like physical properties and physiological activity obtained by combining water-soluble dietary fiber and insoluble dietary fiber, that is, effective of vegetable-like physiological activator. We obtained a new finding that it is useful as an ingredient.
Although Patent Document 5 discloses a technique for converting a part of water-soluble dietary fiber contained in konjac flour into insoluble dietary fiber by reacting an aqueous solution of calcium sugar hydroxide with an alkaline agent, it has a water swelling property. There is no description or suggestion of specially selecting the modified konjac flour to be used as an active ingredient of a vegetable-like bioactive agent, that is, using it as an active ingredient of a vegetable-like bioactive agent.
The present invention has been made based on the above-mentioned new findings of the present inventor.
The oral bioactive agent according to the present invention is characterized by containing modified konjac flour containing 8 to 50% by mass of water-soluble dietary fiber and 92 to 50% by mass of insoluble dietary fiber as an active ingredient.
The method for using the modified konjac powder according to the present invention is a method for using the modified konjac powder as an active ingredient for vegetable-like physiological activity in the production of an oral physiologically active agent, wherein the modified konjac powder is used. It is characterized by containing 8 to 50% by mass of water-soluble dietary fiber and 92 to 50% by mass of insoluble dietary fiber.

According to the present invention, a modified konjac powder having a vegetable-like bioactivity, which contains water-soluble dietary fiber and insoluble dietary fiber in a well-balanced manner, has excellent handleability and storage stability, and is easy to use on a daily basis, is an active ingredient. Oral bioactive agents can be provided. In particular, it can be expected to be effective in suppressing the rise in blood glucose level for those who show signs of obesity / metabolic syndrome.

It is a graph which shows the blood glucose level change of each subject in a clinical trial as a blood glucose level rise inhibitor.

The modified konjac powder as an active ingredient of the oral bioactive agent according to the present invention contains 8 to 50% by mass of water-soluble dietary fiber and 50 to 92% by mass of insoluble dietary fiber per total dietary fiber. The ratio of water-soluble dietary fiber to insoluble dietary fiber in the modified konjac powder can be selected from the following range (ratio per total dietary fiber) according to the desired physiological activity and morphology.
-Water-soluble dietary fiber is 10 to 50% by mass, and insoluble dietary fiber is 50 to 90% by mass.
-Water-soluble dietary fiber is 20 to 50% by mass, and insoluble dietary fiber is 50 to 80% by mass.
-Water-soluble dietary fiber is 30 to 50% by mass, and insoluble dietary fiber is 50 to 70% by mass.
-Water-soluble dietary fiber is 40 to 50% by mass, and insoluble dietary fiber is 50 to 60% by mass.
-Water-soluble dietary fiber is 10 to 40% by mass, and insoluble dietary fiber is 60 to 90% by mass.
-Water-soluble dietary fiber is 10 to 30% by mass, and insoluble dietary fiber is 70 to 90% by mass.
-Water-soluble dietary fiber is 10 to 20% by mass, and insoluble dietary fiber is 80 to 90% by mass.

The modified konjac powder preferably has the following physical characteristics.
(I) Has water absorbency and swelling property.
(Ii) Has dispersibility in water and liquids containing water.
(Iii) Unlike konjac raw material powder, it dissolves in water and does not gel. That is, it does not have gelling ability.
(Iv) There is no change in quality during storage and it has storage stability.

(V) Has thermal stability, freezing and refrigerating stability.
In particular, the following experiments were conducted to confirm the thermal stability.
Modified konjac powder (5.0% by mass of water, 23.2% by mass of water-soluble dietary fiber, 70.5% by mass of insoluble dietary fiber) in 0.08M phosphate buffer (pH 7.0): Water-soluble food per total dietary fiber A solution prepared by dispersing 24.8% by mass of fiber and 75.2% by mass of insoluble dietary fiber at a concentration of 0.60% by mass was packed in a heat-resistant bottle, the upper lid was lightly closed, and the autoclave (Alp (Alp (Alp)) Made by Co., Ltd., model CLS-32L), heat-treated at 121 ° C for 15 minutes, cooled, and then by the Proski modified method, the water-soluble dietary fiber and insoluble dietary fiber in this heat-treated solution (dispersion) When the content was measured, it was weighed as 0.16% by mass as the water-soluble dietary fiber and 0.46% by mass as the insoluble dietary fiber. As a result, the ratio of water-soluble dietary fiber to the total dietary fiber was 25.8% by mass, and the ratio of insoluble dietary fiber was 74.2% by mass, which were almost the same as those before the heat treatment. From this, it was clarified that the modified konjac flour has thermal stability.

(Vi) Has resistance to acids and bases.
The modified konjac powder contains both water-soluble dietary fiber and insoluble dietary fiber in each powder particle, and is not a mixture of powder particles composed of water-soluble dietary fiber and powder particles composed of insoluble dietary fiber. As a result, each powder particle has water absorbency and dispersibility in a liquid such as water.
The point that the modified konjac powder has dispersibility in a liquid such as water can be confirmed by observing the dispersed state in water or warm water.
The water absorbency and dispersibility in water of the modified konjac powder do not depend on the temperature, and are insoluble and dispersible in hot water and hot water.

The modified konjac powder preferably has water absorbency in a wide range of pH 1.0 to 12.0 and has dispersibility with swelling property in water.
The water-dispersion / swelling property of the modified konjac powder is a property obtained by the modified konjac powder containing both water-soluble dietary fiber and insoluble dietary fiber, and is mainly composed of water-soluble dietary fiber and insoluble dietary fiber. It can be adjusted by the ratio of.
The swelling property of the modified konjac powder is confirmed by comparing the size (for example, diameter and major axis) of the powder particles in the dry state and the state of absorbing water (or the state of containing water in water) with a stereomicroscope or the like. be able to.

The present inventor uses the konjac powder obtained by treating konjac by the method described in Patent Document 4 to prepare an aqueous dispersion similar to that in Example 1 described later, in the present invention. It has been confirmed that the water-dispersible and swelling properties of the modified konjac powder cannot be obtained. Further, the konjac particles disclosed in Patent Document 3 also do not have the dispersibility accompanied by the swelling property of the modified konjac, and in this respect, the modified konjac powder is different from the conventional konjac particles.
The modified konjac powder does not have gelling ability, that is, it is non-gel forming, that the modified konjac powder does not contain powder particles consisting only of water-soluble dietary fiber, and as powder particles. It means that the form of is maintained. The non-gel-forming property of the modified konjac powder can be confirmed by measuring the viscosity of the aqueous dispersion and examining the presence or absence of powder particles remaining on the filter medium in the filtration of the aqueous dispersion.

The storage stability of the modified konjac powder is the change in quality (content of water-soluble dietary fiber and insoluble dietary fiber, etc.) before and after the predetermined storage period under various storage conditions (normal temperature, refrigeration, freezing, etc.). It can be confirmed by the presence or absence. In addition, the storage stability of the modified konjac powder can be confirmed by the presence or absence of changes in quality (contents of water-soluble dietary fiber and insoluble dietary fiber, etc.) before and after the load of the test temperature environment.

The particle size of the powder particles constituting the konjac powder according to the present invention is not particularly limited as long as the konjac powder has water dispersibility and water-holding ability (swelling property) described later, but is preferably 500 μm or less. It is preferably distributed in a range of 400 μm or less, more preferably 300 μm or less. It does not matter if a particle size exceeding 500 μm is mixed. Further, in one aspect of the present invention, it is more preferable that 90 to 95% of the total number of powder particles falls within the particle size range of 100 μm or less. It is also preferable that 90 to 95% of the total number of powder particles is fine powder having a particle size range of 10 to 90 μm. Further, from the viewpoint of handleability, the particle size of the powder particles is preferably 1 μm or more. The particle size distribution can be adjusted by a known method such as sieving.
The median value (D50 value; also referred to as median diameter, also referred to as d50) in the particle size distribution of the modified konjac powder is preferably 120 μm or less, more preferably 100 μm or less, and further preferably 30 μm or more and less than 100 μm.
The D50 value is calculated from the particle size distribution of the powder, and the particle size distribution of the powder can be obtained by a known method. The above D50 value was calculated from the particle size distribution obtained by the laser diffraction / scattering method. The particle size distribution was measured by the laser diffraction / scattering method using a particle size distribution measuring device using the MT3300 series (LOW-WET) manufactured by Microtrac Bell.

Due to the above-mentioned characteristics of the modified konjac powder, the powder particles maintain the same good dispersibility and swelling as when the vegetables are chewed in the digestive tract, and the water-soluble content provided by the modified konjac powder particles is provided. It is presumed that the sex dietary fiber and the insoluble dietary fiber act effectively to further exert the desired physiologically active action.
According to the Food Standard Ingredients Table (2015 edition, 7th edition), the content of water-soluble dietary fiber generally contained in raw vegetables is 0.2% by mass to 2.3% by mass, and insoluble dietary fiber is 0.9. It is in the range of mass% to 6.2 mass%. In addition, the content ratio of these varies depending on the harvest time and freshness of raw vegetables. Therefore, in order to get the required amount of these dietary fibers by raw vegetables, it may be necessary to take a large amount, and the intake also varies from time to time, and whether or not the required amount is taken regularly. It may be unknown.
On the other hand, the content of these in the modified konjac powder used as the active ingredient in the present invention is much higher than that of raw vegetables, and the composition is stable, so that the intake can be quantified. It's easy. Moreover, it contains dietary fiber derived from konjac raw material powder that has been used as food for many years, and has safety as food and medicine.

Hereinafter, a method for producing the modified konjac powder will be described.
One form of the method for producing the modified konjac powder according to the present invention is
(A) A mixing step of mixing the konjac raw material powder and the alkali metal solution and supplying the alkali metal solution to the powder particles contained in the konjac raw material powder.
(B) An insoluble dietary fiber forming step of forming insoluble dietary fiber by the action of the alkali metal solution in the powder particles supplied with the alkali metal solution to obtain a modified konjac powder having no gelling ability.
Have.
The preferred insoluble dietary fiber content targeted here is 50% by mass or more with respect to the total dietary fiber content in the modified konjac flour.
In the above steps (A) and (B), the total dietary fiber (water-soluble dietary fiber and insoluble dietary fiber) contained in the konjac flour is maintained in a state where the morphology of the powder particles contained in the konjac flour is maintained. The ratio of insoluble dietary fiber to the total) (mass basis) is increased until the gelling ability of the konjac raw material disappears. The ratio of insoluble dietary fiber to total dietary fiber can be less than 100% by mass or 99% by mass or less.

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. On the other hand, the modified konjac flour treated with an alkaline agent 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. As a result, it does not dissolve in water, does not have gelling ability, and is clearly distinguished from konjac raw material powder. Therefore, the raw material powder of konjac can be used for producing konjac, but the modified konjac flour cannot be used to produce konjac or gel-like foods. Further, the modified konjac flour is clearly distinguished from the conventional konjac powder as described in Patent Document 4 in that it contains water-soluble dietary fiber and has water dispersion and swelling properties.

In the method for producing modified konjac powder, first, a mixture of the konjac raw material powder and the alkali metal solution is prepared. For the preparation of this mixture, a method of adding an alkali metal solution to the konjac raw material powder and mixing by stirring can be preferably used. A known stirring and mixing machine can be used for mixing the konjac raw material powder and the alkali metal solution.

Further, in order to maintain the morphology of the powder particles as particles when the alkali metal solution is added to and mixed with the konjac raw material powder, the alkali metal solution is absorbed and the particles are aggregated and bound to be partially formed. A method of loosening the hard aggregate by stirring or the like to separate the particles can be preferably used. Furthermore, when an alkali metal solution of twice or more the amount of the raw material konjac flour is added and mixed, it cannot be loosened even by strong stirring or the like, resulting in a sponge-like state in which aggregates are formed. The particles may be separated by stirring or the like. It is also possible to separate the particles by washing with hydroalcohol, neutralizing with acid, dehydrating, drying, and then vigorously stirring, etc., in the state where the aggregate is formed or after a drying step. .. That is, it is preferable to add and mix the alkali metal solution so that the alkali metal solution is uniformly absorbed in each grain of the konjac raw material powder.

The method for producing the modified konjac powder depends on how the alkali metal compound is permeated into the konjac raw material powder. The alkali metal solution added to the raw material powder is completely absorbed and the individual powder particles are separated from each other. It is important to keep it in a good condition.
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 alkali metal solution. 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.

As the alkali metal compound contained in the alkali metal solution added to the konjac raw material powder, a sodium compound and a potassium compound are preferable, and at least one of these can be used. Sodium compounds include sodium hydroxide; sodium hydroxide, sodium hydrogencarbonate, monosodium phosphate, disodium phosphate, trisodium phosphate, sodium pyrophosphate, sodium metaphosphate, sodium polyphosphate and other inorganic salts; Organic salts of sodium such as monosodium acid, disodium citrate, trisodium citrate; and the like. Potassium compounds include potassium hydroxide; potassium carbonate, potassium hydrogencarbonate, dipotassium hydrogen phosphate, dipotassium phosphate, tripotassium phosphate, potassium metaphosphate, potassium polyphosphate, potassium pyrophosphate such as tetrapotassium pyrophosphate, etc. Inorganic salts of potassium; organic salts of potassium such as tripotassium citrate; and the like.
Among these, sodium hydroxide, potassium hydroxide and sodium carbonate are preferable, and it is preferable to use these compounds alone or in combination of two or more.
When two or more kinds of alkali metal compounds are used in combination, a solution containing these two or more kinds can be prepared and used in the mixing step with the konjac raw material powder. In addition, each of these two or more kinds of solutions can be prepared and used in the mixing step with the konjac raw material powder.

The alkali metal solution contains an alkali metal compound and a liquid medium for dissolving the alkali metal compound. As the liquid medium, water that can be used for food production can be used. As the alkali metal solution, an aqueous solution of an alkali metal compound is preferable. Further, the alkali metal solution does not contain components such as sugar and alcohol, and is composed of water and an alkali metal compound, and the alkali metal compound is a single component as the alkali component, that is, an aqueous solution in which the alkali component is an alkali metal compound. preferable.
The concentration of the alkali metal compound in the alkali metal solution is not particularly limited, and is set so as to obtain the desired conversion rate of the water-soluble dietary fiber contained in the konjac raw material powder into the insoluble dietary fiber. The concentration of the alkali metal compound in the alkali metal solution can be selected from the range of 0.1 M to 5.0 M, but is preferably selected from the range of 0.1 M to 3.0 M, and is preferably 0.2 M to 2. It is more preferable to select from the range of 0.0M, and further preferably to select from the range of 0.2M to 1.0M.
Further, the pH of the alkali metal solution is not particularly limited as long as it is set so as to obtain the desired conversion rate of the water-soluble dietary fiber contained in the konjac raw material powder into the insoluble dietary fiber, but is not particularly limited, for example, 11.0 to 14. It is preferable to select from the range of 0.0.
The amount of the alkali metal solution added to the konjac raw material powder is such that the powder particles contained in the konjac raw material powder can maintain the form as particles, and the purpose of the glucomannan contained in the konjac raw material powder to the insoluble dietary fiber. It may be selected from the range in which the conversion ratio to be achieved can be achieved.
It is preferable to select the amount of the alkali metal solution added to the konjac raw material powder based on the concentration of the alkali metal compound contained in the alkali metal solution and the amount of water supplied from the alkali metal solution to the konjac raw material powder.
As a result of the examination by the present inventors, the amount of the alkali metal solution added is preferably 0.5 to 10 times, more preferably 0.5 to 5 times, more preferably 0, with respect to the amount of the konjac raw material powder. It was clarified that the alkali metal solution can be absorbed by the powder particles while maintaining the morphology of the powder particles by setting the amount to 5 to 1.5 times (mass standard).

The mixture obtained by the mixing step is subjected to an insoluble dietary fiber forming step of maintaining the temperature and time required for insoluble dietary fiber formation while stirring as necessary or by standing to produce insoluble dietary fiber. It is preferable to proceed to obtain a modified konjac powder in which the proportion of insoluble dietary fiber is increased.
In the insoluble dietary fiber forming step, an alkali metal solution is supplied to the powder particles contained in the konjac raw material powder, and the insoluble dietary fiber is released from the water-soluble glucomannan in the powder particles, that is, at least a part of the surface and the inside of the powder particles. It is formed.

The mixing step and the insoluble dietary fiber forming step can be partially overlapped or performed at the same time.
When the alkali metal compound is added and absorbed in the raw material powder in the mixing step, it is preferable to heat it appropriately in order to promote the conversion of glucomannan into insoluble dietary fiber. The temperature at the time of heating is not particularly limited, but it is preferably selected from the range of 5 ° C. to 80 ° C., preferably the range of 30 ° C. to 70 ° C. After that, conversion to insoluble dietary fiber may be promoted by performing an insoluble dietary fiber forming step by holding the mixture at room temperature or at an appropriate temperature of about 5 ° C. to 80 ° C. for several hours to several days. .. Further, it is possible to promote the conversion to insoluble dietary fiber in the process of passing through the drying step at 80 ° C. or lower, and further, the conversion reaction to insoluble dietary fiber may be stopped by drying.

Maintaining the form of powder particles as particles means that the powder particles contained in the konjac raw material powder are contained in the konjac raw material powder through the treatment step with the alkali metal solution including the mixing step and the insoluble dietary fiber forming step (conversion step) described above. It means that the state of the primary particles is maintained regardless of whether the outer shape or size of the particles is changed, and the swelling of the powder particles due to the permeation of the alkali metal solution into the powder particles, moisture, etc. It may include the case where the powder particles shrink due to the release to the outside of the powder particles, or the outer shape and size of the particles change.
In the step of mixing the konjac raw material powder and the alkali metal solution and the step of forming the insoluble dietary fiber in the powder particles, the konnyaku raw material powder is processed into a konjac powder in a powder state, and the shape of the powder particles as particles is formed between them. Be maintained.

When glucomannan comes into contact with an alkali metal solution, it is presumed that the action of the alkali metal compound forms a water-insoluble structure in which sugar chain polymers are bonded 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 alkali metal solution permeate from the surface to the inside. Therefore, by changing the conditions for allowing the alkali metal solution to act on the konjac raw material powder, the ratio of the water-soluble dietary fiber and the insoluble dietary fiber in the dietary fiber contained in the konjac powder particles can be changed.
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 penetration of the alkali metal solution into the powder particles is hindered. It is considered that it will not be done. Furthermore, by forming a water-insoluble network structure on the surface layer of the powder particles, each powder particle can independently maintain the particle shape throughout the treatment process using the alkali metal solution, even if. Even if adhesion or adhesion between each particle occurs temporarily, by loosening it appropriately and separating each particle, the subsequent adhesion or adhesion between each particle is suppressed, and the dispersion of each particle Good-quality powder can be obtained.
Further, by forming a network structure made of a crosslinked gel of glucomannan on the surface layer and the 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.

When the conversion of the desired glucomannan into insoluble dietary fiber is achieved, the insoluble dietary fiber forming step is terminated. Whether or not the desired konjac powder was obtained was determined by using the measurement results of the content of water-soluble dietary fiber and insoluble dietary fiber and their content ratio, the measured value of viscosity, and the observation of the dispersed state in water or warm water. Can be confirmed.
When setting the end time of the insoluble dietary fiber formation step using the content ratio of the water-soluble dietary fiber and the insoluble dietary fiber, the content of the water-soluble dietary fiber and the insoluble dietary fiber of the konjac flour obtained under various treatment conditions It is possible to use a method in which the amount ratio is measured, the treatment conditions capable of obtaining the desired content ratio are selected in advance, and the konjac raw material powder is treated under the selected treatment conditions.
Insoluble dietary fiber by sampling a test sample from konjac powder during the treatment process with an alkali metal solution, measuring the viscosity of the aqueous dispersion, and observing the dispersion state in the aqueous dispersion. It is also possible to confirm the end time of the forming process. When the ratio of insoluble dietary fiber to total dietary fiber increases and the gelling ability is lost, the konjac flour does not dissolve in the aqueous dispersion and maintains the state of particles, and the viscosity of the aqueous dispersion is constant. Does not increase. For example, as shown in Experimental Examples and Examples described later, an aqueous dispersion of konjac powder having a predetermined concentration and having no gelling ability maintains a low viscosity state of 200 mPa · s or less. As described above, the maintenance of the low viscosity state can be used as an index of the disappearance of the gelling ability. Further, as the ratio of the insoluble dietary fiber to the total dietary fiber used as an index of the disappearance of the gelling ability, 50% by mass or more can be preferably used.

The mixture of the konjac raw material powder and the alkali metal solution maintains the state as a wet powder during and at the end of the treatment process with the alkali metal solution. A washing step and a drying step may be added to the wet powder thus obtained or the dry powder obtained by drying the wet powder, if necessary. The cleaning step may be used as a step for ending the step of stopping the action of the alkali metal solution. Further, during at least one of the washing step, the drying step and the neutralization step described later, or after at least one of these steps, the particle size of the powder particles is reduced to improve the dispersibility and swelling property of the powder particles. It is preferable to add a pulverization treatment (including a fine pulverization treatment) to improve. These treatments are not particularly limited as long as they can obtain the effect of reducing the target particle size. A known method can be used for these treatments. For the pulverization treatment, for example, at least one of a dry pulverization treatment, a wet pulverization treatment and a wet pressure treatment, or a combination of treatments in a plurality of different methods can be used. In the pulverization process, the most important thing is to adjust the particle size so that the final konjac powder has a water-holding ability.

In the modified konjac powder obtained by converting a part of water-soluble dietary fiber into insoluble dietary fiber while maintaining the form of the powder particles of the raw material powder, the outer shell of each powder particle is mainly used. It is considered that insoluble dietary fiber is contained, and mainly water-soluble dietary fiber is contained therein.
When the powder particles are pulverized to reduce the particle size, the powder particles are crushed similar to cleavage, and the particle size is hemispherical, flaky, or partially destroyed. Particles as crushed material are produced. That is, the outer shell portion of the powder particles containing the insoluble dietary fiber is partially scraped or divided to reduce the powder particle particle size. A crushed product obtained by such crushing treatment, that is, a crushed product of modified konjac flour obtained by converting a part of water-soluble dietary fiber in the konjac raw material powder with an alkaline agent into insoluble dietary fiber with an alkaline agent while maintaining the shape of the powder. Then, the part containing water-soluble dietary fiber inside the powder particles before crushing is easily exposed, and both water-soluble dietary fiber and insoluble dietary fiber can be made into konjac flour that can be used more effectively. Conceivable. The powder particles that have undergone such a pulverization treatment are in a particularly preferable form in order to utilize the properties and physiological functions of both the water-soluble dietary fiber and the insoluble dietary fiber.
In the modified konjac powder (crushed product of modified konjac powder) after such crushing treatment, both water-soluble dietary fiber and insoluble dietary fiber are effectively used to obtain water-holding ability (swelling property) due to water absorption. , More effectively obtains the association property that multiple powder particles associate with a weak binding force in water. These properties are not found in the powder particles before crushing, or are stronger than those of the powder particles before crushing, and in addition to the particle size distribution, the behavior of these properties in water can also be observed. , The powder particles before and after crushing can be distinguished.
The particle size of the powder particles before the pulverization treatment varies depending on the type of the konjac raw material powder based on the particle size of the powder particles contained in the konjac raw material powder, but usually, the median value (D50 value) in the volume accumulation of the particle size distribution is 300 μm. It is at ~ 400 μm. When modified konjac flour having such a particle size is obtained, in order to obtain the above-mentioned water-holding ability (swelling property) and associativity, the crushing treatment conditions are set so that the median value before crushing is reduced by crushing. It is preferable to use the setting method.
When the pulverized powder is used as an active ingredient of a physiologically active agent, the median value in the particle size distribution is preferably 120 μm or less, more preferably 100 μm or less, and in the range of 30 μm or more and less than 100 μm, as described above. Is more preferable. Further, the konjac powder after the pulverization treatment preferably contains powder particles having a particle size in the range of 1 μm to 500 μm, but konjac powder having a particle size exceeding 500 μm is mixed within a range that does not impair water dispersion and swelling properties. It doesn't matter if you do.

According to the study of the present inventor, the powder particles after the above-mentioned pulverization treatment can also be stirred in an acid aqueous solution (35 ° C.) of the first solution (pH 1.2) of the disintegration test that imitates the acidic conditions in the stomach. It was found that when the particles swell and associate with each other, they hold water (retain water) and form a volume-expanded mass. It was also found that this lump collapsed moderately by vigorous shaking to become a small lump in the acid aqueous solution, and further, each powder particle was dispersed. Furthermore, the associative state of powder particles having a median particle size distribution of 100 μm or less in an acid aqueous solution is similar to that of raw cabbage when raw cabbage, which is a representative of dietary fiber, is crushed by chewing with teeth. Compared to the ground paste (adjusted to pH 1.6), the powder particles with a particle size corresponding to the cell size of the ground cabbage are in a form similar to the structure of the cell aggregate found in the ground pieces of cabbage. It turned out to be meeting.
From the above new findings of the present inventor, the ratio of the water-soluble dietary fiber and the insoluble dietary fiber of the powder particles after the pulverization treatment is set to a range close to that of cabbage, for example (insoluble food with respect to 0.4% of water-soluble dietary fiber). 1.4% fiber; see the 2015 edition of the Japanese Food Standard Ingredients Table), and by setting the range closer to each level compared to other vegetables, it is the same physiological as vegetables containing dietary fiber such as raw cabbage. It has become clear that it is possible to have a function, that is, water holding capacity, which is the original physicochemical property of dietary fiber.

Further, also in the modified konjac flour after the pulverization treatment, it is preferable that the ratio of the total dietary fiber in the powder particles is 50 to 98% by mass as in the modified konjac flour before the pulverization. Further, regarding the lower limit of the ratio of total dietary fiber, 80% by mass or more is more preferable, and 90% by mass or more is particularly preferable.
Further, the ratio of the water-soluble dietary fiber to the insoluble dietary fiber is set to a range including the ratio in the fibrous vegetables containing cabbage, that is, the water-soluble dietary fiber is 8 to 50% by mass and the insoluble dietary fiber is 50 to 92% by mass. ..

The following effects can be obtained by the modified konjac powder having the above-mentioned content of dietary fiber, ratio of water-soluble dietary fiber and insoluble dietary fiber, and having water dispersibility and swelling property.
(1) The content ratio of water and dietary fiber in raw cabbage is 92.7% of water, 0.4% of water-soluble dietary fiber, and 1.4% of insoluble dietary fiber according to the 2015 edition of the Standard Tables of Food Composition in Japan. .. For example, it is required to obtain a swollen powder mass by embracing water having a volume equivalent to the volume of 60 g of raw cabbage (1.1 g of dietary fiber) that imitates the state of being chewed by teeth. The amount of modified konjac powder after crushing can be about 2 g. Moreover, the modified konjac powder can ingest about 1.8 g of dietary fiber even in such a small amount.
(2) When the daily intake of dietary fiber is set to around 3 to 8 g, the raw cabbage has a large amount of water, and in order to achieve this intake, a relatively large amount of raw cabbage of 160 g to 400 g is required. It becomes. The dietary fiber content of the modified konjac powder after crushing is much higher than that of raw cabbage, and such intake can be easily achieved.
(3) The ratio of water-soluble dietary fiber to the total amount of dietary fiber of raw cabbage is 22%, and the ratio of insoluble dietary fiber is 78%, but the ratio of water-soluble dietary fiber and insoluble dietary fiber of raw vegetables and , There are fluctuations in the total content of these, and it may be difficult to always obtain vegetables of stable quality. On the other hand, in the modified konjac powder after pulverization, the ratio of the water-soluble dietary fiber and the insoluble dietary fiber and the total content ratio of these can be a stable product. As a result, quantitative dietary fiber intake can be guaranteed. For example, if you carry it as a capsule type, you will have the great advantage that you can always take it before meals.
(4) Raw vegetables cannot be stored for a long time at room temperature, and it is necessary to always obtain fresh raw vegetables. On the other hand, the konjac powder after crushing is a dried product, has high storage stability, and enables long-term storage and stable supply.
From the above points, the modified konjac powder after crushing has preferable characteristics in order to continue the quantitative intake of dietary fiber on a daily basis.

The modified konjac powder after crushing has high water absorption, swells and disperses in water, and does not easily precipitate. It is added to liquid foods for strengthening dietary fiber and dispersed in liquids. It can be suitably used in the use in food production for fortifying dietary fiber in the state. Further, it can be suitably used as a dietary fiber component of functional foods such as supplements and food compositions such as foods for specified health uses.
The swelling property of konjac flour after pulverization can be controlled by the target particle size and particle size distribution in pulverization, the type of alkaline agent, the treatment conditions with the alkaline agent, and the like. From these points, it is more preferable to use a potassium compound, preferably potassium hydroxide, as the alkaline agent. Further, by using a potassium compound as an alkaline agent, konjac powder can be used for potassium intake in addition to dietary fiber.

As a cleaning agent for cleaning konjac powder, there is no limitation as long as it is a cleaning agent capable of cleaning and removing excess alkali metal compounds that were not used for conversion of glucomannan into insoluble dietary fiber from konjac powder, that is, dealkalizing treatment. Available. As the cleaning agent, for example, alcohol-containing water containing 10 to 50% by mass of volatile alcohol such as ethanol is preferable, and alcohol-containing water containing 10 to 35% by mass of volatile alcohol is more preferable.

A neutralization step using an acid may be added as needed during or after the washing step. The acid used for neutralization is preferably one used as an acid component of an acidifying agent used in foods. Examples of such an acid include organic acids such as citric acid and malic acid, and inorganic acids such as hydrochloric acid, phosphoric acid and phosphate. The acid can be added to the cleaning solution in the form of powder or particles, or used as an aqueous solution for the neutralization treatment, and the concentration of the acid is selected so as to obtain the desired neutralizing effect. For example, an aqueous solution having an acid concentration of 1 to 10% by mass can be preferably used.

The drying step can be performed under conditions according to the water content of the target modified konjac powder, and can be performed using a known powder drying device. The water content of the modified konjac powder after the drying step can be, for example, in the range of 10% by mass or less, preferably 2 to 8% by mass.

One form of a manufacturing method having a washing step and a drying step can have the following steps.
(A) A mixing step of mixing a konjac raw material powder and an alkali metal solution and supplying the alkali metal 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 alkali metal solution in the powder particles supplied with the alkali metal solution to obtain modified konjac powder.
(C) A step of drying the modified konjac powder.
(C') A washing step for washing the modified konjac powder.
(D) A neutralization step of neutralizing during the washing step or neutralizing the modified konjac powder that has undergone the washing step.
(D') A drying step of drying the modified konjac powder that has undergone the washing step.

In addition, one form of a manufacturing method having a washing step, a neutralizing step, and a drying step can have the following steps.
(A) A mixing step of mixing a konjac raw material powder and an alkali metal solution and supplying the alkali metal 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 alkali metal solution in the powder particles supplied with the alkali metal solution to obtain modified konjac powder.
(C) A washing step for washing the modified konjac powder.
(C') A neutralization step of neutralizing during the washing step or neutralizing the modified konjac powder that has undergone the washing step.
(D) A drying step of drying the modified konjac powder that has undergone the neutralization step.
As described above, the above steps (A) and (B) are carried out until the gelling ability of the konjac raw material powder disappears while the morphology of the powder particles contained in the konjac powder as particles is maintained. ..
Further, in the step of cleaning the modified konjac powder, a wet pressure processing treatment may be added for the purpose of improving the cleaning efficiency.

The modified konjac powder thus obtained contains glucomannan as a water-soluble dietary fiber and has a known physiological activity due to glucomannan. Examples of this physiological activity include reduction of cholesterol, suppression of increase in blood glucose level, weight loss, reduction of body fat, maintenance of satiety, and intestinal regulation.
Furthermore, it is presumed that the modified konjac powder contains both water-soluble dietary fiber and insoluble dietary fiber, so that it has water dispersibility and swelling property, swells in the intestine, and can form a mass having a certain viscosity. it can. Regarding this point, Patent Document 1 and Non-Patent Document 4 which disclose that both water-soluble dietary fiber and insoluble dietary fiber exert their effects, and Patent Document 2 which discloses that they can exert their effects by having viscosity. It can also be estimated from.
Regarding the intestinal regulation effect, it is also clear that the modified konjac powder has a water-dispersing and swelling effect, which is effective in relieving constipation and preventing constipation, which are the original physiological functions of dietary fiber of vegetables (Nippon Food Industry Co., Ltd.). (See Academic Journal, Vol. 37, No. 11, 916-933 (1990)), and the modified konjac powder after crushing treatment has improved water absorption, and the water content in the digestive system including the stomach. It can be expected that the physiological function will be exhibited in a shorter time by shortening the time until swelling due to absorption of konjac.
The modified konjac powder is used as an active ingredient of the above-mentioned oral bioactive agents having various physiological activities, and the oral bioactive agents can also be used as a food additive raw material or a health food raw material.
In particular, the oral physiological activator according to the present invention has improved dispersibility in liquids containing water, and is added to, for example, drinking water, soft drinking water, various drinking agents, various beverages such as soups, or liquid foods. In this case, particles mainly containing insoluble dietary fiber can be rapidly spread in a beverage or liquid food, and can be kept in a dispersed state 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, konjac flour can be suitably used for easy ingestion of water-soluble dietary fiber and insoluble dietary fiber by beverages and liquid foods, and is also suitable for mixing with confectionery, bread, noodles and the like.

The oral physiological activator according to the present invention is also useful as a dietary fiber-enriched food such as a supplement, or as a food additive or auxiliary ingredient for dietary fiber fortification for beverages and foods.
When the oral bioactive agent according to the present invention is used as a dietary fiber-enhancing food, the modified konjac powder is used as it is or formulated with a carrier, excipient, capsule material, etc., which are acceptable as ingredients of the food. can do. Dietary fiber-enhancing foods using konjac powder can be further supplemented with nutritional supplements such as vitamins, proteins, sugars and minerals, if necessary.
When the oral bioactive agent according to the present invention is used as a food additive or auxiliary ingredient for beverages and foods, the modified konjac powder can be used as it is, or as a carrier, excipient, or capsule material that is acceptable as a food ingredient. It can be formulated and used by such means.
The intake amount of the oral physiologically active agent according to the present invention may be set so as to obtain the desired physiologically active effect, and can be selected based on a known intake amount (dose).
When the oral bioactive agent according to the present invention is used as an inhibitor of blood glucose elevation, there is a risk of blood glucose elevation, preferably before or at the beginning or early stage of a meal, depending on the meal in which the blood glucose level rises. It may be taken in the state. The amount of intake is not particularly limited as long as it is selected so as to obtain the desired effect of suppressing the increase in blood glucose level. For example, it is preferable to select from the range of 100 mg to 20 g per day, preferably the range of 1 g to 10 g, and more preferably the range of 1 g to 6 g.

(Experimental Example 1)
As the konjac fine powder, Timac Mannan (trade name) (water content 8.0% by mass, dietary fiber 85.4% by mass) manufactured by Orihiro Co., Ltd. was used.
Using sodium hydroxide (manufactured by Kanto Chemical Co., Ltd., food additive, purity 95%), A: 0.100M (pH 13.0), B: 0.125M (pH 13.1), C: 0.150M ( Five types of solutions were prepared: pH 13.2), D: 0.200M (pH 13.3), and E: 0.300M (pH 13.4).
After adding 15 g of sodium hydroxide solution to 10 g of Timac mannan, homogenize using a cooking cutter (manufactured by Hitachi, Ltd., model FV-F3), seal and heat at 60 ° C. for 30 minutes, and then 37. It was heated at ° C. for 20 hours. In this way, six types of test samples A to E having different alkali concentrations were prepared using 200 g of Timac mannan as a raw material. Eight times the amount of alcohol was added to each of the raw materials, neutralized with a citric acid solution, dehydrated, and dried at 70 ° C.
For each dry powder, water-soluble dietary fiber and insoluble dietary fiber were measured by measuring the water content and the modified Proski method. Further, a mixture was prepared by mixing with water at 35 ° C. so as to have a solution concentration of 1% by mass, and the viscosity of each mixture was measured. This viscosity measurement 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. This is an inspection method that measures (B-type viscometer, manufactured by Kisangyo Co., Ltd.) and determines the highest value among them. The higher the viscosity, the better the gelling ability of konjac flour. The rating of konjac raw material powder is 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 the trimethylamine odor, which is a konjac odor, and the standard value of the viscosity of konjac flour for konjac production in this measurement method is 16,000 mPa · s or more. There is.
The results are shown in Table 1.

(Experimental Example 2)
For each 100 g of Timac Mannan as a raw material, 100 g of a 0.2 M solution and a 0.3 M solution of potassium hydroxide (manufactured by Kanto Chemical Co., Ltd., food additive, purity 85%) were individually added and mixed. Homogenized using a cooking cutter, two test samples with different alkali concentrations were prepared. Each was sealed, heated at 60 ° C. for 30 minutes, allowed to stand at 25 ° C. for 20 hours, and then dried at 75 ° C. so that the water content was 10% by mass or less. To this, 800 g of 30 mass% hydrous alcohol was added, and 10 mass% citric acid solutions were added respectively to neutralize and dehydrate the pH to 7.0, which was then dried with hot air at 70 ° C. The water content of the dried product was 4.5% by mass in the sample adjusted with the 0.2 M potassium hydroxide solution and 7.1% by mass in the sample adjusted with the 0.3 M potassium hydroxide solution.
The amount of insoluble dietary fiber by the modified Proski method was 35.17% by mass and the amount of water-soluble dietary fiber was 38.51% by mass in the sample prepared with 0.2M potassium hydroxide solution. The amount of insoluble dietary fiber with respect to the amount of dietary fiber was 47.7% by mass. The sample prepared with 0.3M potassium hydroxide solution had an insoluble dietary fiber amount of 80.0% by mass and a water-soluble dietary fiber amount of 7.1% by mass, and the insoluble dietary fiber amount with respect to the total dietary fiber amount was 91. It was 8% by mass.
When the viscosity of the 1% by mass solution of the sample prepared with 0.2 M potassium hydroxide solution was measured at 35 ° C. every 2, 3 and 4 hours, the maximum value was 160.4 mPa · s. Moreover, when the viscosity of the 1 mass% solution of the sample prepared with 0.3 M potassium hydroxide solution was measured at 35 ° C. every 2, 3 and 4 hours, the maximum value was 4.0 mPa · s.

(Experimental Example 3)
To 10 g of Timac Mannan as a raw material, add and mix 10 g of a 1 M solution (pH 11.7) of anhydrous sodium carbonate (manufactured by Kishida Chemical Co., Ltd., food additive, purity 99% or more), mix, and use a cooking cutter. It was homogenized. After sealing and heating at 60 ° C. for 30 minutes, the mixture was further allowed to stand at 35 ° C. for 20 hours. When 250 g of 30 mass% hydrous alcohol was added thereto, the pH of the solution was 10.7. A 10% by mass citric acid solution was added thereto to neutralize the pH to 7.0, and thereafter, the mixture was washed with 30% by mass alcohol, dehydrated and dried at 75 ° C. by the same operation as in Experimental Example 1. The water content of the dried product is 6.5% by mass, the amount of water-soluble dietary fiber according to the modified Proski method is 3.3% by mass, and the amount of insoluble dietary fiber is 89.7% by mass. The amount was 96.5% by mass.

(Experimental Example 4)
To 10 g of Timac Mannan as a raw material, 15 g of a 0.4 M solution (pH 13.7) of potassium hydroxide (manufactured by Kanto Chemical Co., Ltd., food additive, purity 85%) was added and mixed, and then a cooking cutter (Hitachi) It was homogenized using a model FV-F3) manufactured by Mfg. Co., Ltd., sealed, heated at 60 ° C. for 30 minutes, and then further heated at 30 ° C. for 15 hours. When 200 g of Timac Mannan was processed in this manner and 800 g of 30 mass% hydrous alcohol was added thereto, the pH of the solution was 12.2. A 10% by mass citric acid solution was added thereto to neutralize the pH to 7.0, and the mixture was stirred for 20 minutes and then allowed to stand to discard the supernatant. Further, 800 g of 30 mass% hydrous alcohol was added, the mixture was stirred for 20 minutes, and after performing a washing operation of discarding the supernatant twice, dehydration was performed using a filter cloth, and this was dried with hot air at 70 ° C. The water content of the dried product is 4.0% by mass, the amount of insoluble dietary fiber according to the modified Proski method is 94.7% by mass, and the amount of water-soluble dietary fiber is 1.4% by mass. The amount was 98.5% by mass.

(Experimental Example 5)
As a raw material, add 15 g of 0.4 M solution (pH 13.5) of sodium hydroxide (manufactured by Kanto Chemical Co., Ltd., food additive, purity 95%) to 10 g of konjac flour / special flour (manufactured by Orihiro Co., Ltd.). After mixing, the mixture was homogenized using a mini speed mill (manufactured by Labonect Co., Ltd., model MS-05), sealed, heated at 60 ° C. for 30 minutes, and further heated at 35 ° C. for 20 hours. In this way, 200 g of the special powder was processed, 800 g of 30 mass% hydrous alcohol was added thereto, a 10 mass% citric acid solution was added to adjust the pH to 6.90, and the mixture was allowed to stand for 20 minutes and then allowed to stand to discard the supernatant. Further, 800 g of 30% by mass hydrous alcohol was added, the mixture was stirred for 20 minutes, the supernatant was discarded, and then dehydration was performed using a filter cloth. This was dried with hot air at 70 ° C., and water-soluble dietary fiber and insoluble dietary fiber were measured by a modified Proski method.
As a result, the water-soluble dietary fiber of the special powder (water content 8.0% by mass), which is the raw material, was 75.6% by mass, the insoluble dietary fiber was 2.1% by mass, and the ratio of the insoluble dietary fiber to the total dietary fiber. Is 2.7% by mass, whereas in the dried product (7.3% by mass of water) treated with 0.4 M sodium hydroxide solution, 2.7% by mass of water-soluble dietary fiber and 2.7% by mass of insoluble dietary fiber are contained. It was 91.9% by mass, and the ratio of insoluble dietary fiber to the total dietary fiber was 97.1% by mass.
This powder is insoluble in water, and the measured value of viscosity using a 1% by mass aqueous dispersion, which is a method for assessing the quality of konjac flour (viscosity every 2, 3 or 4 hours while stirring in a warm bath at 35 ° C). It was measured with a B-type viscometer, and the highest value during this period was determined) was 2.0 mPa · s.

(Example 1)
40 kg of Timac Mannan as a raw material was put into a vertical granulator (manufactured by Paulec Co., Ltd., FMVC-25 type) and stirred at 160 rpm. When the product temperature reached 40 ° C, sodium hydroxide (manufactured by Kanto Chemical Co., Ltd.) , Food compound) 0.4 M solution (pH 13.5) 40 kg was added and mixed over 40 minutes. It was taken out at a product temperature of 65 ° C., sealed, and kept at room temperature for 20 hours. This was dried in an atmosphere of 70 to 80 ° C., 320 kg of 30 mass% hydrous alcohol was added, and the mixture was stirred for 20 minutes (pH 10.1), and then 1,860 g of citric acid was added and dissolved to carry out wet grinding treatment several times. (The pH of the supernatant at this point is 6.98). This was dehydrated by filter cloth filtration and dried with hot air at 75 ° C., and then water-soluble dietary fiber and insoluble dietary fiber were measured by a modified Proski method. As a result, the water content was 8.0%, the water-soluble dietary fiber was 2.3% by mass, the insoluble dietary fiber was 89.7% by mass, and the ratio of the insoluble dietary fiber to the total dietary fiber was 97.5% by mass. there were.
This powder was insoluble in water, and the value measured with a B-type viscometer after stirring for 3 hours in a warm bath at 35 ° C. using a 1% by mass aqueous dispersion was 3.0 mPa · s.
When this powder was finely pulverized (manufactured by Hosokawa Micron Co., Ltd., model: ACM-15H), the minimum particle size was 4 μm, the maximum particle size was 296 μm, d50 (median diameter) was 54 μm, and the water content was 4.5. By mass, the water-soluble dietary fiber was 15.0% by mass and the insoluble dietary fiber was 79.4% by mass as measured by the modified Proski method. When 2 g of this fine powder was slowly stirred for 15 minutes in 58 g of the first solution (0.29% hydrochloric acid solution: pH 1.2) of the disintegration test at 35 ° C., the aggregates which embraced water and associated with each other and had a volume of 56 ml. It became.
The finely pulverized modified konjac flour can be used as an active ingredient of a physiologically active agent such as tablets, powders and capsules.

(Example 2)
40 kg of Timac Mannan as a raw material was put into a vertical granulator (manufactured by Paulec Co., Ltd., FMVC-25 type) and stirred at 160 rpm. When the product temperature reached 40 ° C, potassium hydroxide (manufactured by Kanto Chemical Co., Ltd.) , Food compound) 0.4 M solution (pH 13.5) 40 kg was added and mixed over 40 minutes. The obtained mixture was taken out at a product temperature of 65 ° C., sealed, held at room temperature for 20 hours, and then dried in an atmosphere of 70 to 80 ° C. to obtain 38.9 kg of a dried product.
When the water-soluble dietary fiber and the insoluble dietary fiber of this dry powder were measured by the modified Proski method, the water content was 7.3% by mass, the water-soluble dietary fiber was 3.6% by mass, and the insoluble dietary fiber was 82.1% by mass. .. The maximum value measured with a B-type viscometer after stirring in a warm bath at 35 ° C. for 3 hours using a 1% by mass aqueous dispersion was 4.0 mPa · s.
320 kg of 30 mass% hydrous alcohol was added to the obtained dry powder, and the mixture was stirred for 20 minutes, and then 266 g of citric acid was added and dissolved to carry out wet grinding treatment several times (the pH of the supernatant at this point was 7.2). This was dehydrated by filter cloth filtration and dried with hot air at 75 ° C.
This dry powder was finely pulverized (manufactured by Hosokawa Micron Co., Ltd., model: ACM-15H). The obtained konjac powder had a d50 (median diameter) of 40 μm. The minimum particle size was 2.9 μm and the maximum particle size was 230 μm. The crushed konjac powder had a water content of 4.1% by mass, a water-soluble dietary fiber of 12.1% by mass as measured by a modified Proski method, and an insoluble dietary fiber of 82.3% by mass. The maximum value measured with a B-type viscometer after stirring in a warm bath at 35 ° C. for 3 hours using a 1% by mass aqueous dispersion was 17.5 mPa · s.
2 g of this fine powder was slowly stirred for 15 minutes in 58 g of the first solution (0.29% hydrochloric acid solution: pH 1.2) of the disintegration test at 35 ° C. (60 ml volume). When this solid division was observed with a stereomicroscope, small lumps of a large number of konjac powders that had embraced water were further associated with each other to form an aggregate, which became small lumps when shaken strongly, and finally 1 It was confirmed that it was a single konjac powder particle that contained water.
The finely pulverized modified konjac flour can be used as an active ingredient of a physiologically active agent such as tablets, powders and capsules.

One konjac powder particle that swells by embracing this water and constitutes a small mass (a cube having a length of 1100 μm and a width of 750 μm as an example) taken out from an aggregate of konjac flour associated with it. The size of was 137 × 106 μm, which is a typical example. On the other hand, 60 g of raw cabbage (edible part) was carefully made into a paste with a food cutter (Bamix-M300 manufactured by Cherry Terrace Co., Ltd.), and the volume of the ground product was about 60 ml. In the observation, the constituent cells were arranged three-dimensionally, and their sizes were approximately uniform, in the range of 100 to 130 μm in length × 100 to 130 μm in width. From the above results, it was confirmed that this pulverized konjac flour absorbs water and exhibits a three-dimensional structure similar to that of raw vegetable cells.
This fine powder embraces (swells) in the temperature range from cold water to hot water, and one powder particle associates with each other. The water embracing power is greater when the water temperature is high, and the time required for the association is shortened. .. Therefore, if 2 to 8 g of this konjac powder is added to warm miso soup or soup at each meal, it quickly embraces water and meets, so that it can be eaten with the same feeling as a vegetable paste. That is, it is possible to easily ingest a dietary fiber paste having a ratio of water-soluble dietary fiber and insoluble dietary fiber similar to that of vegetables, having a water-holding ability, and having a desired physiological activity.
In addition, this konjac fine powder is sufficiently embraced (swelled) in advance at a liquid temperature of about 70 ° C. to make it into a liquid state with flavoring and taste of fruit juice, etc., and if necessary, an appropriate thickener or the like is used. After making it viscous, 4 to 6 g of this konjac fine powder per serving is packed in a container such as a standing pouch and sterilized to make it a physiological activator, and water-soluble dietary fiber and insoluble dietary fiber close to vegetables are always produced. It is possible to ingest dietary fiber that is compounded and has the desired physiological activity.
By the way, after mixing 4 g of this konnyaku fine powder with one serving (18 g) of powdered corn soup, when 150 ml of boiling water was poured and lightly stirred, the konnyaku powder swelled and gathered, and the diameter was originally 1.0 mm. More than 60% by mass of the corn soup that passed 100% of the sieve was left on the sieve having a diameter of 1.0 mm. As a result, the original soup was changed to an edible soup containing 3.6 g of dietary fiber, and the taste was richer, deeper and more popular than that without konjac powder.

(Clinical trial as an inhibitor of blood glucose elevation)
Eighteen subjects (males in their 20s to 50s) were subjected to a cookie test after measuring their fasting blood glucose levels. At that time, the capsule (G1) containing the konjac powder and the capsule (P1) of the placebo group not containing the konjac powder according to the present invention were taken by the subjects without knowing which one was taken, and each subject took both capsules. Two tests were performed to take capsules. For the cookie test, the product name "Meal Test S" manufactured by Saraya Co., Ltd. was used, and the time when half of one serving (120 g) was eaten was set to 0, and the rest was instructed to be eaten within 20 minutes. Then, blood was collected 30 minutes, 60 minutes, and 120 minutes later, and changes in blood glucose level were measured. At the start, fasting blood glucose (PG0) was used.
Capsules (G1) (Test dose: 8 capsules (including about 2 g of the modified konjac flour prepared in Example 1 in total))
Capsules (P1) (empty capsules / test dose: 8 capsules)
In addition, each information required for metabolic syndrome determination (see the table below) was also acquired.

The changes in blood glucose level after taking G1 and P1 of each subject are shown in FIG. G1 is indicated by a solid line and P1 is indicated by a broken line. The horizontal axis shows time (minutes), and the vertical axis shows blood glucose level (mg / dL). The subjects (6 subjects) whose blood glucose level could be confirmed to decrease at first glance were displayed in a black frame. In addition, the difference in blood glucose level increase (ΔG (60-0)) 60 minutes after meal was compared between P1 and G1. This comparison value is defined by the following formula.
ΔG (60-0) (PG) = ΔG (60-0) (P) −ΔG (60-0) (G)
If the value of ΔG (60-0) (PG) is positive, the effect of suppressing the increase in blood glucose level is recognized.

A certain effect of suppressing the rise in blood glucose level was observed for the 8 people displayed in the above-marked squares. Next, the subjects were classified according to the insulin index, and which group the above eight subjects belonged to was investigated. As an insulin index, the "HOMA-β" value, which indicates insulin secretory capacity, and the "Matsuda index", which indicates insulin sensitivity in peripheral tissues, were compared. The results of sorting the subject data by these values are shown below.

As shown in Table 4 above, subjects with higher insulin secretory capacity (higher "HOMA-β" value) and lower insulin sensitivity (lower "Matsuda index") develop suppression of blood glucose elevation by the inhibitor of the present invention. There was a tendency for it to be easy to do.
Next, the subjects were classified according to blood glucose and body composition. Fasting blood glucose (PG0) was used for blood glucose, and lean body mass (FMF) was used for body composition. The results of sorting the subject data by these values are shown below.

As shown in Table 5 above, subjects with lower fasting blood glucose and less lean body mass (more body fat) tended to be more likely to develop suppression of blood glucose elevation by the inhibitor of the present invention.
As described above, it cannot be said that a statistically significant difference is obtained as a whole due to individual differences, but the blood glucose elevation inhibitory agent of the present invention is used to have a blood glucose elevation inhibitory effect in some groups. Admitted. From this, it was confirmed that the effect on obesity / metabolic syndrome and its reserve army could be exhibited.

Claims (22)

1. An oral bioactive agent characterized by containing modified konjac flour containing 8 to 50% by mass of water-soluble dietary fiber and 92 to 50% by mass of insoluble dietary fiber as an active ingredient.
2. The oral physiologically active agent according to claim 1, wherein the modified konjac flour is a modified konjac flour in which a part of the water-soluble dietary fiber in the konjac raw material powder is converted into insoluble dietary fiber.
3. The oral physiologically active agent according to claim 2, wherein a part of the water-soluble dietary fiber is converted into insoluble dietary fiber by an alkaline agent.
4. The oral physiologically active agent according to claim 3, wherein the alkaline agent is an alkali metal solution.
5. The oral physiological activator according to claim 4, wherein the alkali metal compound contained in the alkali metal solution is at least one of sodium hydroxide, potassium hydroxide and sodium carbonate, and potassium carbonate.
6. The oral bioactive agent according to any one of claims 1 to 5, which has vegetable-like bioactivity due to the water-soluble dietary fiber and the insoluble dietary fiber.
7. The oral physiologically active agent according to any one of claims 1 to 6, wherein the modified konjac flour has water swelling property.
8. The oral physiologically active agent according to any one of claims 1 to 7, wherein D50 in the particle size distribution of the modified konjac flour is 100 μm or less.
9. The oral physiologically active agent according to any one of claims 1 to 8, which is a pharmaceutical product.
10. The oral physiologically active agent according to claim 9, wherein the drug is an inhibitor of an increase in blood glucose level.
11. The oral physiologically active agent according to any one of claims 1 to 8, which is a food product.
12. A method of using modified konjac powder as an active ingredient for vegetable-like bioactivity in the production of oral bioactive agents.
    A method for using the modified konjac powder, wherein the modified konjac powder contains 8 to 50% by mass of water-soluble dietary fiber and 92 to 50% by mass of insoluble dietary fiber.
13. The method of use according to claim 12, wherein the modified konjac is a modified konjac flour in which a part of the water-soluble dietary fiber in the konjac raw material powder is converted into insoluble dietary fiber.
14. The method of use according to claim 13, wherein a part of the water-soluble dietary fiber is converted into insoluble dietary fiber by an alkaline agent.
15. The method of use according to claim 14, wherein the alkaline agent is an alkali metal solution.
16. The method of use according to claim 15, wherein the alkali metal compound contained in the alkali metal solution is at least one of sodium hydroxide, potassium hydroxide and sodium carbonate, and potassium carbonate.
17. The method of use according to any one of claims 12 to 16, wherein the oral physiologically active agent has vegetable-like physiological activity due to the water-soluble dietary fiber and the insoluble dietary fiber.
18. The method of use according to any one of claims 12 to 17, wherein the modified konjac flour has water swelling property.
19. The usage method according to any one of claims 12 to 18, wherein D50 in the particle size distribution of the modified konjac flour is 100 μm or less.
20. The method of use according to any one of claims 12 to 19, wherein the oral physiologically active agent is a pharmaceutical product.
21. The method of use according to claim 20, wherein the drug is an inhibitor of an increase in blood glucose level.
22. The method of use according to any one of claims 12 to 19, wherein the oral physiologically active agent is a food product.

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