Dispersible composition of particulate glucomannan

Abstract

To provide a micronized glucomannan stably dispersible composition.SOLUTION: Provided is a micronized glucomannan dispersible composition that is, characterized, obtained by a method comprising subjecting a mixture containing water, a glucomannan-containing raw material and at least one thickening polysaccharide selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan, psyllium seed gum, tamarind seed gum, native gellan gum, and tara gum to mechanical agitation treatment under an alkaline condition.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a dispersible composition of glucomannan, and more particularly to a dispersible composition of glucomannan that is stable in a particulated state and a method for producing the same. [Background technology]

[0002] Glucomannan is a neutral water-soluble polysaccharide obtained from the cell walls of konjac root and coniferous trees, and exists as a complex of β-1,4-glycosidic bonds between the hexose glucose and mannose in a ratio of approximately 2:3.

[0003] In the field of food and beverages, glucomannan is used in the form of jelly food, granules, etc. When ingested, glucomannan absorbs water and swells several tens of times, so it has also attracted attention as a health material for dieting (Patent Document 1).

[0004] When glucomannan is orally ingested, it is required to provide it as a dispersion composition in the form of small microparticles in order to reduce the risk of aspiration or choking, or to enjoy a suitable texture.

[0005] Patent Document 2 discloses a method for producing a dispersion composition of glucomannan gel by preparing an acidic composition containing glucomannan and the like and subjecting the composition to a process such as enzymatic hydrolysis. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2011-229501 A [Patent Document 2] JP 2015-034136 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, as shown in Example 3 of Patent Document 2, in an enzyme-free system, even if a thickening polysaccharide is used, there is a tendency for aggregation, and it is difficult to obtain a stable dispersible composition in which glucomannan is in a small particle state. [Means for solving the problem]

[0008] As a result of intensive research to solve the above problems, the present inventors have found that a dispersible composition of particulated glucomannan can be easily obtained by adopting a process of mechanically stirring water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions, and have completed the present invention.

[0009] That is, the present invention provides a dispersible composition of particulate glucomannan as described below. [1] A dispersible composition of particulate glucomannan, characterized in that it is obtained by a method comprising mechanically stirring a mixture containing water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions.

[0010] [2] The composition described in [1], wherein the method further comprises a heat treatment.

[0011] [3] The composition according to [1] or [2], wherein the thickening polysaccharide is at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan, psyllium seed gum, tamarind seed gum, native gellan gum, and tara gum.

[0012] [4] The composition according to any one of [1] to [3], wherein the alkaline conditions are pH 8 to 12.

[0013] [5] The composition according to any one of [1] to [4], wherein the rotation speed in the mechanical stirring treatment conditions is 50 rpm or more.

[0014] [6] The composition according to any one of [2] to [5], wherein the temperature condition in the heat treatment is 35° C. or higher.

[0015] [7] The composition according to any one of [2] to [6], wherein the heat treatment is performed for 1 minute or longer.

[0016] [8] The composition according to any one of [1] to [7], wherein the method further comprises a mechanical stirring treatment or a cooling treatment of the heat-treated product.

[0017] The present invention also provides a method for producing a dispersible composition of particulate glucomannan, as described below. [9] A method for producing a dispersible composition of particulated glucomannan, comprising: A step of mixing water, a raw material containing glucomannan, and a thickening polysaccharide; adjusting the mixture to alkaline conditions; and subjecting the mixture to mechanical agitation; A manufacturing method comprising:

[0018]

[10] The manufacturing method according to [9], further comprising a step of subjecting the mixture to a heat treatment.

[0019]

[11] The manufacturing method according to [9] or

[10] , wherein the thickening polysaccharide is at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, carrageenan, crystalline cellulose, psyllium seed gum, tamarind seed gum, native gellan gum, and tara gum.

[0020]

[12] The method according to any one of [9] to

[11] , wherein the alkaline conditions are pH 8 to 12.

[0021]

[13] The method according to any one of [9] to

[12] , wherein the rotation speed in the mechanical stirring treatment conditions is 50 rpm or more.

[0022]

[14] The method according to any one of

[10] to

[13] , wherein the temperature condition in the heat treatment is 35° C. or higher.

[0023]

[15] The method according to any one of

[10] to

[14] , wherein the heat treatment is performed for 1 minute or longer.

[0024]

[16] The method according to any one of [9] to

[15] , further comprising a step of subjecting the mechanical stirring treatment or the heat-treated product to a cooling treatment. Effect of the Invention

[0025] By utilizing the present invention, it is possible to obtain a dispersible composition of glucomannan that is stable in a small particle state by an industrially simple method. [Brief description of the drawings]

[0026] [Figure 1] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 1. [Diagram 2] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 2. [Diagram 3] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 3. [Figure 4] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 4. [Diagram 5]1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 5. [Figure 6] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 6. [Figure 7] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 7. [Figure 8] 1 is a photograph showing the state of the final glucomannan gel produced in each test sample of Test Example 9. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0027] The present invention relates to a dispersible composition of particulate glucomannan, which is obtained by a method including a step of mechanically stirring water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions.

[0028] [Dispersible composition of particulate glucomannan] The composition of the present invention refers to a composition in which glucomannan is finely granulated and exists in a dispersed state.Glucomannan forms a hydrophilic colloid, but depending on the reaction conditions, the constituent polymers aggregate with each other to become an insoluble gel.For example, under alkaline conditions, deacetylation occurs, and it is considered that a partial network structure is formed by hydrogen bonds between glucomannan molecules, resulting in glucomannan gel.

[0029] However, like konjac, glucomannan has a tendency to easily coalesce with other glucomannans, making it difficult to disperse them into particles using conventional techniques.

[0030] In addition, when dispersing glucomannan gel in particulate form, it is necessary to moderately aggregate the constituent polymers, and it is difficult to analyze the partial network structure and the degree of deacetylation, and characterization of the manufacturing process is required. Under these circumstances, the present inventor has found that a composition in which glucomannan is finely granulated and present in a dispersed state can be obtained by an industrially simple method of mechanically stirring water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions.

[0031] (water) In this specification, the water is not particularly limited as long as it is water that can be commonly used in the food industry, and pure water, ion-exchanged water, tap water, etc. can be used appropriately.

[0032] (Ingredients containing glucomannan) The raw material containing glucomannan is not particularly limited as long as it contains glucomannan as a constituent material of the raw material. Although not limited, the raw material containing glucomannan is preferably one whose main component is glucomannan.

[0033] Raw materials containing glucomannan can be prepared, for example, by grating konjac yam, which is an underground corm of a plant belonging to the Araceae family, and then drying it, and examples of such raw materials include konjac yam powder (konjac flour) and its crude and refined products.

[0034] In addition to the above, the raw material containing glucomannan may also contain a partial decomposition product of glucomannan. The partial decomposition product of glucomannan can be produced, for example, by adding glucomannanase or a culture solution or product of a bacterium that produces glucomannanase to a raw material containing glucomannan to partially decompose the glucomannan.

[0035] The raw material containing glucomannan may be produced from konjac root or the like, or a commercially available product may be purchased and used. Commercially available products of the raw material containing glucomannan include, for example, Rheox RS (manufactured by Shimizu Chemical Co., Ltd.), Propol A (manufactured by Shimizu Chemical Co., Ltd.), and Special Konjac Powder (manufactured by Shimizu Chemical Co., Ltd.).

[0036] (Thickening polysaccharides) As the thickening polysaccharide is demonstrated by various ingredients in the examples described later, it is possible to use a known thickening polysaccharide regardless of its type. Although not limited thereto, the thickening polysaccharide is preferably at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan, psyllium seed gum, tamarind seed gum, native gellan gum, tara gum, agar, soybean polysaccharides, pectin, starch, pullulan, gum arabic, and gum ghatti, and more preferably at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan (which may be any of κ (kappa) carrageenan, λ (lambda) carrageenan, and ι (iota) carrageenan), psyllium seed gum, tamarind seed gum, native gellan gum, tara gum, agar, soybean polysaccharides, pectin, starch, pullulan, gum arabic, and gum ghatti. It is more preferable that the gum is at least one selected from the group consisting of gum, tara gum, agar, soybean polysaccharides, starch, and pectin, and it is even more preferable that the gum is at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan, psyllium seed gum, tamarind seed gum, native gellan gum, and tara gum, and it is particularly preferable that the gum is at least one selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan, psyllium seed gum, tamarind seed gum, native gellan gum, and tara gum.

[0037] The content (amount added) of thickening polysaccharides is not limited as long as the effects of the present invention are achieved, and is adjusted appropriately depending on the type of thickening polysaccharides and the types and contents of other contained components. For example, the total content of thickening polysaccharides per 1 part by mass of raw material containing glucomannan can be 0.001 to 200 parts by mass, preferably 0.005 to 150 parts by mass, more preferably 0.01 to 100 parts by mass, and even more preferably 0.05 to 90 parts by mass.

[0038] In a specific embodiment, when locust bean gum is used as a thickening polysaccharide, for example, the content of locust bean gum per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 5 parts by mass, more preferably 0.05 to 1 part by mass, and even more preferably 0.1 to 1 part by mass.

[0039] In a specific embodiment, when xanthan gum is used as a thickening polysaccharide, for example, the content of xanthan gum per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 5 parts by mass, more preferably 0.05 to 1 part by mass, and even more preferably 0.1 to 1 part by mass.

[0040] In a specific embodiment, when guar gum is used as a thickening polysaccharide, for example, the content of guar gum per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 5 parts by mass, more preferably 0.05 to 1 part by mass, and even more preferably 0.1 to 1 part by mass.

[0041] In a specific embodiment, when fermented cellulose is used as a thickening polysaccharide, for example, the content of fermented cellulose per 1 part by mass of a raw material containing glucomannan can be 0.001 to 10 parts by mass, preferably 0.005 to 8 parts by mass, more preferably 0.01 to 5 parts by mass, and even more preferably 0.05 to 2 parts by mass.

[0042] In a specific embodiment, when crystalline cellulose is used as a thickening polysaccharide, for example, the content of crystalline cellulose per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 8 parts by mass, more preferably 0.05 to 5 parts by mass, and even more preferably 0.1 to 2 parts by mass.

[0043] In a specific embodiment, when carrageenan is used as a thickening polysaccharide, for example, the content of carrageenan per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 5 parts by mass, more preferably 0.05 to 1 part by mass, and even more preferably 0.1 to 1 part by mass.

[0044] In a specific embodiment, when psyllium seed gum is used as a thickening polysaccharide, for example, the content of psyllium seed gum per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 8 parts by mass, more preferably 0.05 to 5 parts by mass, and even more preferably 0.1 to 2 parts by mass.

[0045] In a specific embodiment, when tamarind seed gum is used as the thickening polysaccharide, for example, the content of tamarind seed gum per 1 part by mass of a raw material containing glucomannan can be 0.01 to 15 parts by mass, preferably 0.05 to 10 parts by mass, more preferably 0.1 to 8 parts by mass, and even more preferably 0.5 to 5 parts by mass.

[0046] In a specific embodiment, when native gellan gum is used as the thickening polysaccharide, for example, the content of native gellan gum per 1 part by mass of a raw material containing glucomannan can be 0.001 to 10 parts by mass, preferably 0.005 to 5 parts by mass, more preferably 0.01 to 2 parts by mass, and even more preferably 0.05 to 1 part by mass.

[0047] In a specific embodiment, when tara gum is used as a thickening polysaccharide, for example, the content of tara gum per 1 part by mass of a raw material containing glucomannan can be 0.005 to 10 parts by mass, preferably 0.01 to 8 parts by mass, more preferably 0.05 to 5 parts by mass, and even more preferably 0.1 to 2 parts by mass.

[0048] (Alkaline conditions) In the step of mechanically stirring a mixture containing water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions, the alkaline conditions are brought about by a known method. Glucomannan swells when water is added, becomes pasty, and exhibits strong viscosity, but by applying alkaline conditions, it is possible to suppress swelling and solidify in a hydrated state.

[0049] For the alkaline condition, any alkaline substance (pH adjuster) used in the food industry can be used without any particular limitation. As the alkaline substance, for example, potassium carbonate, calcium carbonate, sodium carbonate, potassium hydroxide, calcium hydroxide, sodium hydroxide, trisodium phosphate, tripotassium phosphate, calcined shell calcium, calcined eggshell calcium, basic amino acids, and at least one selected from the group consisting of these are preferable, potassium carbonate, calcium carbonate, sodium carbonate, potassium hydroxide, calcium hydroxide, sodium hydroxide, calcined shell calcium, calcined eggshell calcium, and at least one selected from the group consisting of these are more preferable, and potassium carbonate, calcium carbonate, sodium carbonate, potassium hydroxide, calcium hydroxide, sodium hydroxide, and at least one selected from the group consisting of these are even more preferable.

[0050] The pH under alkaline conditions is not particularly limited as long as the effects of the present invention are achieved, but for example, a pH of 8 to 12 is preferable, a pH of 8.5 to 11.5 is more preferable, a pH of 9 to 11 is more preferable, a pH of 9.1 to 10.9 is more preferable, a pH of 9.2 to 10.8 is more preferable, a pH of 9.3 to 10.7 is more preferable, and a pH of 9.3 to 10.6 is particularly preferable.

[0051] The content (amount added) of the alkaline substance is appropriately adjusted so as to set the above pH, and is not limited; for example, the content of the alkaline substance per 1 part by mass of raw material containing glucomannan can be 0.001 to 5 parts by mass, preferably 0.005 to 1 part by mass, and more preferably 0.01 to 0.5 parts by mass.

[0052] (Mechanical stirring process) The conditions for the mechanical stirring treatment are not particularly limited as long as the strength can be appropriately adjusted depending on the viscosity and amount of the mixture containing water, the raw material containing glucomannan, and the thickening polysaccharide, the volume of the container used for mechanical stirring, the desired particle size of the glucomannan gel, etc., and the desired glucomannan gel particles can be obtained.

[0053] For the mechanical stirring treatment, a known mixing method can be used, and although not particularly limited, for example, a mixer such as a propeller blade stirrer, a paddle blade stirrer, a turbine blade stirrer, an anchor blade stirrer, a helical ribbon blade stirrer, a homodisper, or a homomixer can be used. Although not limited, when the viscosity of the mixture is low, it is preferable to use a propeller blade stirrer, a paddle blade stirrer, or a turbine blade stirrer, and when the viscosity is high, it is preferable to use an anchor blade stirrer or a helical ribbon blade stirrer. In addition, when preparing a gel with smaller particles, it is preferable to use a homodisper or a homomixer. The above mixers may be used alone or in combination. When multiple types of mixers are used in combination, although not limited, for example, a propeller blade stirrer, a paddle blade stirrer, or a turbine blade stirrer may be used, and then a homodisper or a homomixer may be used, or, for example, an integrated mixer in which an anchor blade stirrer and a homodisper and / or a homomixer are combined may be used. A dispersible composition of particulate glucomannan can be obtained by using a propeller blade stirrer, paddle blade stirrer, turbine blade stirrer, anchor blade stirrer, or helical ribbon blade stirrer as a mixer, but by using a homodisper or homomixer in combination, the gel particles can be broken down, making it possible to obtain even finer particles.

[0054] Although not particularly limited, the rotation speed in the mechanical stirring process can be, for example, 50 rpm or more, and can also be 60 rpm or more, 70 rpm or more, 80 rpm or more, 90 rpm or more, 100 rpm or more, 150 rpm or more, 200 rpm or more, 300 rpm or more, 400 rpm or more, 500 rpm or more, 600 rpm or more, 700 rpm or more, 800 rpm or more, 900 rpm or more, or 1000 rpm or more.

[0055] The mechanical stirring treatment may be carried out under any pressure condition, including normal pressure, increased pressure, or reduced pressure, but is preferably carried out under normal pressure or increased pressure, and more preferably under normal pressure.

[0056] The time condition in the mechanical stirring treatment is not particularly limited as long as the effects of the present invention are exhibited, but can be, for example, 1 minute or more, preferably 2 minutes or more, more preferably 3 minutes or more, more preferably 4 minutes or more, more preferably 5 minutes or more, even more preferably 10 minutes or more, even more preferably 11 minutes or more, even more preferably 12 minutes or more, even more preferably 13 minutes or more, even more preferably 14 minutes or more, and particularly preferably 15 minutes or more. The upper limit of the time condition is not particularly limited as long as the effects of the present invention are exhibited, but can be, for example, 2 hours or less, preferably 90 minutes or less, and more preferably 60 minutes or less.

[0057] (Heat treatment) The method for producing a dispersible composition of particulate glucomannan may further include a heat treatment step.

[0058] The dispersible composition of particulate glucomannan is obtained by mechanically stirring a mixture containing water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions, so that it can be carried out at room temperature. From the viewpoint of promoting the gelation reaction, it is preferable to include a heat treatment. In this specification, room temperature means a normal room temperature, specifically, a room temperature of 1 to 30 ° C. as specified in the 17th revised Japanese Pharmacopoeia.

[0059] It is possible to subject the mixture containing water, glucomannan-containing raw material, and thickening polysaccharide to a heat treatment before, during, or in conjunction with the mechanical stirring treatment, but it is preferable to subject the mixture to a heat treatment before or in conjunction with the mechanical stirring treatment.

[0060] The temperature conditions in the heat treatment are not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 35° C. or higher, preferably 40° C. or higher, more preferably 45° C. or higher, more preferably 50° C. or higher, even more preferably 55° C. or higher, even more preferably 60° C. or higher, even more preferably 65° C. or higher, even more preferably 70° C. or higher, even more preferably 75° C. or higher, even more preferably 80° C. or higher, and particularly preferably 85° C. or higher. The upper limit of the temperature conditions is not particularly limited as long as the effects of the present invention are achieved, but may be, for example, 120° C. or lower, preferably 105° C. or lower, and more preferably 100° C. or lower.

[0061] The time condition in the heat treatment is not particularly limited as long as the effect of the present invention is exhibited, but for example, it can be 1 minute or more, preferably 2 minutes or more, more preferably 3 minutes or more, more preferably 4 minutes or more, more preferably 5 minutes or more, even more preferably 10 minutes or more, even more preferably 11 minutes or more, even more preferably 12 minutes or more, even more preferably 13 minutes or more, even more preferably 14 minutes or more, and particularly preferably 15 minutes or more. The upper limit of the time condition is not particularly limited as long as the effect of the present invention is exhibited, but for example, it can be within 2 hours, preferably within 90 minutes, and more preferably within 60 minutes.

[0062] (Cooling process) The method for producing a dispersible composition of particulate glucomannan may further include a cooling treatment (step), particularly when a heat treatment is performed.

[0063] A dispersible composition of particulate glucomannan is obtained by mechanically stirring a mixture containing water, a raw material containing glucomannan, and a thickening polysaccharide under alkaline conditions. Even if a heat treatment is performed, the temperature can be lowered to room temperature by natural heat dissipation and the composition can be used. However, from the viewpoints of storage stability, quality retention, etc., it is preferable to perform a cooling treatment.

[0064] The conditions for the cooling treatment are not particularly limited as long as a known cooling method is used. The temperature conditions for the cooling treatment are not particularly limited, but from the viewpoints of storage stability, quality retention, etc., the temperature can be, for example, 10° C. or less, preferably 6° C. or less, and more preferably 4° C. or less.

[0065] (Sterilization treatment) The method for producing a dispersible composition of particulate glucomannan may further include a sterilization treatment (step) from the viewpoints of storage stability, quality retention, and the like.

[0066] The conditions of the sterilization treatment are not particularly limited as long as a known sterilization means is used. Specific methods of heat sterilization include boil sterilization, batch sterilization, UHT sterilization, retort sterilization, microwave sterilization, etc. The temperature and time conditions of heat sterilization vary depending on the method, and for example, sterilization under conditions where the F value is 0.00002 or more is preferable, and sterilization under conditions where the F value is 0.000 or more is more preferable. In addition, for example, sterilization under conditions where the F value is 100 or less is preferable, sterilization under conditions where the F value is 90 or less is more preferable, and sterilization under conditions where the F value is 80 or less is even more preferable.

[0067] In this specification, the F value is an index used in the field of retort foods, and is a value (in minutes) obtained by converting the effect of killing microorganisms when a food is heated at a certain temperature for a certain time into the time required for heating at 121° C. The F value is described in detail in "Basics and Applications of Retort Foods (June 10, 1995), pp. 73-78, published by Saiwai Shobo Co., Ltd."

[0068] Preferred examples of the temperature and time conditions for heat sterilization are as follows. At a temperature of 60-100℃, for 5 minutes or more and 60 minutes or less At a temperature of 100 to 130°C, for at least 1 second and no more than 40 minutes At a temperature of 130 to 145°C, for at least 1 second and no more than 5 minutes

[0069] (gel particle size) In the present invention, the gel particles of glucomannan in the dispersible composition can be measured visually or with a particle size distribution meter (laser diffraction particle size distribution measuring device SALD-2200 / manufactured by Shimadzu Corporation). The particle size of the gel particles is appropriately changed depending on the application, dosage form, etc., and is not particularly limited, but can be, for example, 0.1 mm to 20 mm, preferably 0.1 mm to 19 mm, more preferably 0.2 mm to 18 mm, more preferably 0.2 mm to 17 mm, even more preferably 0.3 mm to 16 mm, and particularly preferably 0.3 mm to 15 mm.

[0070] As shown in the examples below, the particle size of the gel particles can be adjusted within the above range by adjusting the content (addition rate) of thickening polysaccharides relative to the raw material containing glucomannan. Although the details of the mechanism are unknown, it is speculated that the thickening polysaccharides enter between the glucomannan molecules and inhibit gelation by hydrogen bonding.

[0071] (container) The method for producing a dispersible composition of particulate glucomannan may further include a step of filling the composition into a container from the viewpoints of storage stability, quality retention, and the like.

[0072] There is no particular restriction on the material of the container, but for example, glass, metal, and synthetic resin containers can be used, and it is preferable to use opaque, transparent, or translucent synthetic resin containers. Examples of such synthetic resins include polyethylene, polypropylene, and PET. Examples of metal containers include aluminum containers and steel containers. Examples of other containers include bag-shaped containers made of aluminum laminate film, aluminum vapor deposition film, etc., which are a combination of synthetic resin and aluminum.

[0073] After the filling step, it is preferable to further include a sealing step of sealing the opening of the container with a packaging film or the like. The material of the packaging film or the like is not particularly limited, and for example, an aluminum laminate or a SUS laminate can be used. Although not limited, it is preferable that the opening of the container is heat-sealed with the packaging film.

[0074] (Application) The present invention can be used without any particular limitation in any field in which glucomannan particles are used, and can be used, for example, as a composition to be taken orally (oral composition), a composition to be applied to the skin or the like (external composition), a composition to be used in the oral cavity (oral composition), etc. Although not limited thereto, the composition of the present invention can be prepared as a food or drink (food or drink composition), a cosmetic (cosmetic composition), a medicine, a quasi-drug (pharmaceutical composition), etc. The food or drink may be feed to be given to animals.

[0075] Examples of food and drink compositions include fruit juice, fruit and / or vegetable drinks made from fruits (grapefruit, orange, lemon, apple, grape, peach, strawberry, pineapple, etc.) and / or vegetables (tomato, bell pepper, celery, gourd, bitter melon, carrot, potato, alparagus, bracken, osmanthus, etc.); sports drinks; diet drinks; beauty drinks; milk-containing drinks; soft drinks; coffee-containing drinks; tea drinks; carbonated drinks; hot chocolate, shiruko drinks, amazake drinks, etc.; alcohol-containing drinks; and other general beverage compositions; concentrated drinks for preparing these general beverage compositions; yogurt, jelly (including diet jellies, beauty jellies, hydration jellies, nutritional jellies, salt-adjusting jellies, etc.), smoothies, puddings, mousses, Examples of such sweets include desserts such as bavarois; Western sweets such as cakes, pies, and buns, as well as dumplings, and Japanese sweets such as shiratama and uirou; cold and frozen desserts such as ice cream and sorbet; general confectioneries including jelly beans; soups such as potage soup, miso soup, Chinese soup, minestrone, stew, and other soups; sauces such as fruit-flavored sauces, chocolate sauce, and white sauce; confectioneries; creams such as butter cream, flower paste, and whipped cream; jams such as strawberry jam and marmalade; condiments such as sauces used for yakiniku, yakitori, grilled eel, etc., tomato ketchup, sauces, and noodle soup; paste products such as kamaboko, processed meat products such as sausages, retort foods, tsukudani, delicacies, side dishes, and frozen foods, as well as processed agricultural, livestock, and fishery products.

[0076] Examples of cosmetic compositions include face packs, moisturizing gels, all-in-one (multifunctional) type gel cosmetics, makeup remover gels, beauty essence gels, and whitening gels.

[0077] Examples of pharmaceutical compositions include gel preparations, swallowing aids (thickening agents), nutrients, and enteral nutrients.

[0078] [Method for producing a particulate glucomannan dispersible composition] The method for producing the granulated glucomannan dispersible composition of the present invention comprises: A step of mixing water, a raw material containing glucomannan, and a thickening polysaccharide; adjusting the mixture to alkaline conditions; and subjecting the mixture to mechanical agitation; Includes.

[0079] The types and contents of water, raw materials containing glucomannan, thickening polysaccharides, and other components used in the above production method are as described above in [Dispersible composition of particulate glucomannan]. EXAMPLES

[0080] The present invention will be described in more detail below with reference to examples, although the present invention is not limited to these examples.

[0081] [Test Example 1. Preparation of glucomannan gel dispersion using thickening polysaccharide (locust bean gum)] Glucomannan gel for each test sample was prepared based on the recipe in Table 1. The specific preparation method is as follows. Note that the component numbers in the preparation method correspond to the component numbers in the table (the same applies to the following test examples). (1) Add 1 to water, add the powder mixture of 2 and 3, and stir at room temperature for 30 minutes. (2) After heating to 85°C and holding for 10 minutes, the viscosity was measured after weight correction. (3) 4 was added, and the mixture was heated and stirred for an additional 15 minutes (stirring at 450 rpm). (4) 75% of the solution obtained in (3) above was taken and heated to 92°C, after which 5, 6 and 7 were added thereto to correct the weight. (5) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. The evaluation results of the viscosity, pH immediately after the addition of a pH adjuster (potassium carbonate), and properties of the gel and continuous phase are shown in Figure 1.

[0082] [Table 1]

[0083] (viscosity measurement) The viscosity was measured at 85°C using a B-type viscometer (TVB10 model, manufactured by Toki Sangyo Co., Ltd.) while rotating at 60 rpm with rotor No. 1, 2, or 3. The viscosity was measured in the same manner in the following test examples. The results are shown in Figure 1.

[0084] (Confirmation of gel and continuous phase properties) The properties of each test sample (gel and continuous phase) at room temperature were visually confirmed. After each test sample was manufactured, it was photographed as a final product. The method of property confirmation was the same for the following test examples. The results are also shown in Figure 1.

[0085] As shown in Figure 1, when locust bean gum was not added, the fine gels coalesced into large lumps, and no glucomannan gel particles were obtained (Comparative Example 1-1). On the other hand, it was confirmed that the addition of locust bean gum caused the glucomannan gel to become fine particles rather than coalesce (each Example). Furthermore, it was confirmed that the particles became smaller as the addition rate of locust bean gum increased.

[0086] [Test Example 2. Preparation of glucomannan gel dispersion using thickening polysaccharide (xanthan gum)] The glucomannan gel of each test sample was prepared according to the recipe in Table 2. The specific preparation method is as follows. (1) Add 1 to water, add the powder mixture of 2 and 3, and stir at room temperature for 30 minutes. (2) After heating to 85°C and holding for 10 minutes, the viscosity was measured after weight correction. (3) 4 was added, and the mixture was heated and stirred for an additional 15 minutes (stirring at 450 rpm). (4) 75% of the solution obtained in (3) above was taken and heated to 92°C, and 5 and 6 were added thereto to adjust the weight. (5) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. The evaluation results of the viscosity, pH immediately after the addition of a pH adjuster (potassium carbonate), and properties of the gel and continuous phase are shown in Figure 2.

[0087] [Table 2]

[0088] As shown in Figure 2, it was confirmed that the addition of xanthan gum prevented the glucomannan gel from coalescing and turned into fine particles (each Example). It was confirmed that the particles became smaller as the addition rate of xanthan gum increased.

[0089] [Test Example 3. Preparation of glucomannan gel dispersion using thickening polysaccharide (guar gum)] The glucomannan gel of each test sample was prepared according to the recipe in Table 3. The specific preparation method is as follows. (1) Add 1 to water, add the powder mixture of 2 and 3, and stir at room temperature for 30 minutes. (2) After heating to 85°C and holding for 10 minutes, the viscosity was measured after weight correction. (3) 4 was added, and the mixture was heated and stirred for an additional 15 minutes (stirring at 450 rpm). (4) 75% of the solution obtained in (3) above was taken and heated to 92°C, and 5, 6 and 7 were added thereto to correct the weight. (5) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. The evaluation results of the viscosity, pH immediately after the addition of a pH adjuster (potassium carbonate), and properties of the gel and continuous phase are shown in FIG.

[0090] [Table 3]

[0091] As shown in Figure 3, it was confirmed that the addition of guar gum caused the glucomannan gel to not coalesce but to become fine particles (each Example). It was confirmed that the particles became smaller as the addition rate of guar gum increased.

[0092] [Test Example 4. Preparation of glucomannan gel dispersion using thickening polysaccharide (fermented cellulose)] Glucomannan gels for each test sample were prepared based on the formulation in Table 4. In Table 4, "Sun Artist [registered trademark] PG" is a preparation containing fermented cellulose, sodium carboxymethylcellulose, and a fermented cellulose complex of guar gum. The specific preparation method is as follows. (1) 1 was added to water, and then 2 and 3 were added, followed by stirring at room temperature for 30 minutes. (2) After heating to 85°C and holding for 10 minutes, the viscosity was measured after weight correction. (3) 4 was added, and the mixture was heated and stirred for an additional 15 minutes (stirring at 450 rpm). (4) 75% of the solution obtained in (3) above was taken and heated to 92°C, and 5, 6 and 7 were added thereto to correct the weight. (5) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. The evaluation results of the viscosity, the pH immediately after the addition of the pH adjuster (potassium carbonate), the properties of the gel and the continuous phase, and the particle size of the gel (visual measurement) are shown in FIG.

[0093] [Table 4]

[0094] As shown in Figure 4, it was confirmed that the addition of fermented cellulose caused the glucomannan gel to not coalesce but to become fine granules (each Example). It was confirmed that the particles became smaller as the addition rate of fermented cellulose increased. Compared to other test examples, the apparent amount of glucomannan gel tended to be larger.

[0095] The glucomannan gel dispersion compositions prepared in Examples 4-1 and 4-5 were treated at 4000 rpm for 30 seconds using a homomixer (TK homomixer Mark2, manufactured by Tokushu Kika Kogyo Co., Ltd.). The particle size (visual measurement) of the glucomannan gel after treatment was 0.5 mm to 3 mm in Example 4-1 and 0.3 mm to 2 mm in Example 4-5. In addition, when the samples were measured using a particle size distribution meter (laser diffraction particle size distribution measuring device SALD-2200), the minimum particle size was 0.50 mm in Example 4-1 and 0.13 mm in Example 4-5.

[0096] [Test Example 5. Preparation of glucomannan gel dispersion using thickening polysaccharide (fermented cellulose)] Glucomannan gels for each test sample were prepared based on the formulations in Table 5. In Table 5, "Sun Artist [registered trademark] PN" is a preparation containing a fermented cellulose complex of fermented cellulose, sodium carboxymethylcellulose, and xanthan gum (the same applies to the following test examples). The specific preparation method is as follows. (1) Add 1 to 50 parts of water, add 2 and 3, and stir at room temperature for 30 minutes. (2) After heating to 80°C, the mixture was heated and stirred for 10 minutes (stirring at 450 rpm). (3) 4 and 5 were added, and the temperature was raised to 92°C with heating and stirring. (4) Weight was corrected by adding 6, 7 and 8. (5) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. Photographs of the test samples used to evaluate the properties of the gel and the continuous phase are shown in FIG.

[0097] [Table 5]

[0098] As shown in Fig. 5, it was confirmed that the addition of fermented cellulose caused the glucomannan gel to not coalesce but to become fine granular (each Example). It was confirmed that the particles became smaller as the addition rate of fermented cellulose increased.

[0099] [Test Example 6. Evaluation test of gels based on types of commercially available glucomannan] We evaluated whether the type of commercially available glucomannan affects the properties of glucomannan gel. Based on the formulation in Table 6, glucomannan gels were prepared for each test sample. The specific preparation method is as follows. (1) Add 1 to 50 parts of water, add 2 and 3, stir at room temperature for 30 minutes, and then store in a refrigerator for one day. (2) After heating to 80°C, the mixture was heated and stirred for 10 minutes (stirring at 450 rpm). (3) 4 and 5 were added, and the temperature was raised to 92°C with heating and stirring. (4) Weight was corrected by adding 6, 7 and 8. (5) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. Photographs of the test samples used to evaluate the properties of the gel and the continuous phase are shown in FIG.

[0100] [Table 6]

[0101] As shown in FIG. 6, it was confirmed that there was no significant difference in the properties of the glucomannan gel even when the type of commercially available glucomannan was changed (each Example).

[0102] [Test Example 7. Evaluation test of gels depending on the type of pH adjuster and pH difference] We evaluated whether the type of pH adjuster (potassium carbonate or calcium hydroxide) and the difference in pH affected the properties of the glucomannan gel. Based on the formulation in Table 7, glucomannan gels were prepared for each test sample. The specific preparation method is as follows. (1) 1 and 2 were added to water and stirred at room temperature for 30 minutes. (2) After heating to 85°C, the mixture was maintained for 10 minutes, 3 and 4 were added, and the weight was corrected. The mixture was then stirred at 85°C for an additional 15 minutes (stirring at 300 rpm). (3) 75% of the solution obtained in (2) above was taken and heated to 92°C, and 5, 6 and 7 were added thereto to correct the weight. (4) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. Photographs of the test samples used to evaluate the properties of the gel and the continuous phase are shown in FIG.

[0103] [Table 7]

[0104] As shown in FIG. 7, it was confirmed that there was no significant difference in the properties of the glucomannan gel even when the type of pH adjuster (potassium carbonate or calcium hydroxide) was changed (each Example).

[0105] [Test Example 8. Evaluation test of gels with different heating temperatures and times] We evaluated whether differences in heating temperature and time had any effect on the formation of glucomannan gel. Each test sample was prepared according to the recipe in Table 8-1. The specific preparation method is as follows. (1) Add 1 to 50 parts of water, add 2 and 3, and stir at room temperature for 30 minutes. (2) After heating to the temperature shown in Table 8-2 and maintaining the temperature for 10 minutes, 4 and 5 were added, and stirring was continued for the time shown in Table 8-2 (stirring at 300 rpm). (3) Heat to 92°C, add 6, 7, and 8, and correct the total amount. (4) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. The evaluation results of the gel properties are shown in Table 8-2. When no granular gel was formed, it was marked "X", when a small amount of granular gel was formed, it was marked "△", and when a large amount of granular gel was formed, it was marked "○".

[0106] [Table 8-1]

[0107] [Table 8-2]

[0108] As shown in Table 8-2, granular glucomannan gel was produced even when the heating time and temperature were changed.

[0109] [Test Example 9. Evaluation test of gels with different thickening polysaccharides] We evaluated whether the type of thickening polysaccharide affects the properties of the glucomannan gel. Based on the formulation in Table 9, glucomannan gels were prepared for each test sample. The specific preparation method is as follows. (1) 1 was added to water, and then 2 and 3 were added, followed by stirring at room temperature for 30 minutes. (2) After raising the temperature to 85°C, the mixture was heated for 10 minutes, 4 was added, and after correcting the weight, the mixture was heated and stirred for an additional 15 minutes (stirring at 450 rpm). (3) 75% of the solution obtained in (2) above was taken and heated to 92°C, and 5, 6 and 7 were added thereto, followed by weight correction. (4) The mixture was poured into containers, sterilized at 85°C for 30 minutes, and then cooled. The evaluation results of the properties of the gel and the continuous phase, and the particle size of the gel (visual measurement) are shown in FIG.

[0110] [Table 9]

[0111] As shown in FIG. 8, it was confirmed that even if the type of thickening polysaccharide was changed, the glucomannan gel did not coalesce and remained in the form of fine particles (each Example).

Claims

1. A method for producing a dispersible composition of particulated glucomannan, comprising: A step of mixing water, a raw material containing glucomannan, and at least one thickening polysaccharide selected from the group consisting of locust bean gum, xanthan gum, guar gum, fermented cellulose, crystalline cellulose, carrageenan, psyllium seed gum, tamarind seed gum, native gellan gum, and tara gum (excluding the step of mixing a liquid composition (A) containing 20 g of hot water (60° C.), 1 g of 50% lactic acid, 0.2 g of cellulase, and 4 g of refined konjac flour with a liquid composition (B) containing 180 g of water, 0.6 g of refined konjac flour, 0.27 g of gellan gum, and 0.34 g of calcined shell calcium); adjusting the mixture to alkaline conditions; and subjecting the mixture to mechanical agitation; A manufacturing method comprising:

2. The method of claim 1 further comprising a heat treatment.

3. The method according to claim 2 , wherein the heat treatment is performed at a temperature of 35° C. or higher.

4. The method according to claim 2 or 3, wherein the heat treatment is performed for a period of time of 1 minute or more.

5. The method according to any one of claims 1 to 4, further comprising a mechanical stirring treatment or a cooling treatment for the heat-treated product.

6. The method according to any one of claims 1 to 5, wherein the alkaline condition is a pH of 8 to 12.

7. The method according to any one of claims 1 to 6, wherein the mechanical stirring treatment condition is a rotation speed of 50 rpm or more.

Images