JP2020010605A - Water dispersible composition, food product composition, aqueous dispersed liquid, and frothing suppressing method - Google Patents

Abstract

To provide a water dispersible composition capable of effectively suppressing frothing and preparing an easily taken beverage when preparing an aqueous dispersed liquid with the water dispersible composition useful for a bone care, among locomotive syndrome cares, using a soybean germ extract or a soybean extract.SOLUTION: A water dispersible composition of this invention includes a component (A): a soybean germ extract or a soybean extract containing soybean isoflavone (a1) and saponin (a2) and a component (B): 3-hydroxy-isovaleric acid and/or a salt thereof.SELECTED DRAWING: None

Description

  The present invention relates to a water-dispersible composition, a food composition, an aqueous dispersion, and a method for suppressing foaming.

  Locomotive syndrome (hereinafter, referred to as "locomo") is a state in which a locomotor function (motor function) is reduced due to a disorder of a muscular organ such as a muscle or a joint (proposed by the Japanese Orthopedic Association in 2007). As they progress, the risk of requiring long-term care increases. For LocoMo, care for three types of exercise equipment, muscle care, joint care, and bone care, is important.

  Of the above three cares, soy isoflavones, β-cryptoxanthin and the like have been reported to the Consumer Affairs Agency as functionally labeled foods as functional labels related to bone care components.

  By the way, when assuming the elderly (active seniors) as the target layer as locomo care products, if the dosage form is tablets or capsules, there is a danger that the number of particles per dose increases, and the throat becomes clogged due to an increase in capsule size. Occurs. Therefore, the dosage form is preferably a liquid beverage composition or a powdered beverage composition prepared as needed.

  Among the bone care ingredients, soy isoflavone is considered to be a suitable material for the composition because of the powder. However, since the soybean germ extract or soybean extract, which is a soybean isoflavone raw material, contains soybean saponin, foaming occurs remarkably when dissolved in water. Foaming in beverage compositions can hinder consumption. In addition, due to the remaining foam, it is possible to cause undesired drinking.

  On the other hand, soybean saponin may have various functions such as antioxidant function, cholesterol lowering action, antiviral action, anti-inflammatory action, renin inhibitory action, hepatic function protecting action, antitumor action, blood sugar rise suppression action, etc. Known (for example, see Non-Patent Document 1), soybean saponin is also a useful component. Therefore, a technique for suppressing foaming of soybean saponin is desired.

  As a general defoaming technique, it is known to use a silicone-based emulsifier, edible oil, ethanol, or the like (for example, see Patent Documents 1 to 3).

JP-A-2006-116515 JP-A-04-320667 JP-A-2006-146751

Toshiro Sato and Shuichi Kamo, "Structure, absorption and function of soybean saponin and vitamin K2 (menaquinone-7)", Journal of the Japan Society for Food Science and Technology, September 2013, Vol. 60, No. 9, p. 527-533

When suppressing the foaming of soybean saponin, there is a problem that the use of a silicone-based emulsifier increases the capacity of the composition. In addition, the use amount of the silicone emulsifier is restricted by the official standard of food additives, and the suppression may be insufficient depending on the foaming amount. In addition, when edible oil is used, there is a problem that water-oil separation may occur. Furthermore, when ethanol is used, there is a problem that the alcohol beverage is used.
Therefore, in the case of preparing the above-mentioned composition contributing to bone care using a soybean germ extract or a soybean extract among locomo cares, it is preferable to prepare a beverage that effectively suppresses foaming and is easy to drink.

The present inventors have conducted intensive studies on the above problems, and as a result, have found that the above problems can be solved by adding 3-hydroxyisovaleric acid and / or a salt thereof, which are known as one of muscle care components. Thus, the present invention has been completed. Further, it was found that the defoaming effect was further enhanced by making the pH acidic (2 to 5).
That is, the present inventors provide the following [1] to [8].
[1] Component (A): a soybean germ extract or soybean extract containing (a1) soy isoflavone and (a2) saponin, and (B) component: 3-hydroxyisovaleric acid and / or a salt thereof (hereinafter, referred to as “ (Hereinafter also referred to as “HMB (salt)”).
[2] The above-mentioned [1], wherein the mass ratio of the content of the component (B) to the total content of the components (a1) and (a2) ((B) / ((a1) + (a2)) is 5 or more. ] The water-dispersible composition according to [1].
[3] The water dispersible composition according to the above [1] or [2], wherein the mass ratio of the content of the component (B) to the content of the (a2) ((B) / (a2)) is 7 or more. object.
[4] A food composition comprising the water-dispersible composition according to any one of [1] to [3].
[5] A pharmaceutical composition comprising the water-dispersible composition according to any one of [1] to [3].
[6] An aqueous dispersion containing the water-dispersible composition according to any one of [1] to [3] and an aqueous medium.
[7] The aqueous dispersion according to the above [6], which has a pH value of 2 to 5.
[8] Component (A): Component (B) of a soybean germ extract or a water dispersion containing a soybean extract containing (a1) soy isoflavone and (a2) saponin: 3-hydroxyisovaleric acid and / or the same. A method for suppressing foaming using a salt as an active ingredient.

  According to the present invention, among the LocoMo care, when preparing an aqueous dispersion using a water-dispersible composition contributing to bone care using a soybean germ extract or a soybean extract, effectively suppresses foaming and drinks Easy drinks can be prepared.

  Hereinafter, the present invention will be described in detail with reference to preferred embodiments. In the present specification, the “water-dispersible composition” refers to a state in which the composition is completely dissolved (that is, a water-soluble composition) and a part of the composition when put into water and stirred. Refers to a state in which is stably floating in water (that is, a colloid solution) or a state in which (a part of) the composition is aggregated and settles (that is, a suspension).

[1. Water-dispersible composition]
The water-dispersible composition of the present invention comprises (A) a component: (a1) a soybean germ extract or a soybean extract containing soy isoflavone and (a2) saponin, and (B) a component: HMB (salt). Including.
Since the water-dispersible composition of the present invention contains a soybean germ extract or a soybean extract containing (a1) soy isoflavone and (a2) saponin as the component (A), a function as bone care can be expected. Further, since the water-dispersible composition of the present invention contains HMB (salt) as the component (B), it can suppress remarkable foaming when it is made into an aqueous dispersion, and even if foaming occurs, it can be used for a short time. To defoam. And since the foaming suppression effect of an aqueous dispersion is high, an easy-to-drink beverage can be prepared. In addition, HMB (salt) is capable of indicating the functionality of muscle care components. Therefore, the water-dispersible composition of the present invention, when preparing an aqueous dispersion, has the effect of effectively suppressing foaming and preparing an easy-to-drink beverage. Function can be expected.

[1-1. (A) component]
The component (A) is a soybean germ extract or a soybean extract containing (a1) soybean isoflavone and (a2) saponin, and is preferably a soybean germ extract from the viewpoint that the content of (a1) soybean isoflavone is large. . The soybean germ extract or soybean extract usually contains (a1) soy isoflavone and (a2) saponin.
(A1) Soy isoflavone is an active ingredient of a bone care ingredient. In the case of a liquid beverage composition or a powdered beverage composition prepared as needed, it is often adjusted to be acidic in consideration of consumer preference. However, it is known that (a1) soy isoflavone has low solubility in water in an acidic region.
(A2) Saponin is a component having high solubility in water, in addition to being a component having various functions. Therefore, in the case of a liquid beverage composition or a powdered beverage composition prepared as needed, it is necessary to appropriately adjust the content of (a2) saponin together with the content of (a1) soy isoflavone. However, (a2) saponin is a substance having a surface-active action and is associated with a foaming action.

  The method for obtaining the soybean germ extract or the soybean extract is not particularly limited, and examples thereof include the following methods. Ingredients include not only soybeans, but also soybean germ, dehulled soybeans, extracted soybeans, isolated soybeans, defatted soybeans, soybean protein, soy sauce, soy sauce lees, tamari lees, miso, soybean miso, natto, fermented soybeans, soybean lees, soybeans Use the cooking liquor, or a combination thereof. When using solid raw materials such as whole soybeans, dehulled soybeans, defatted hypocotyls, soybean hypocotyls, soybean flour, etc., they are first shredded and crushed by a crusher.

An extraction solvent is added to the raw material or the crushed raw material to obtain a soybean extract solution. Examples of the extraction solvent include water; alcohols such as methanol, ethanol, and isopropyl alcohol; and organic solvents such as ether such as acetone. Among them, aqueous alcohol is preferable, an aqueous alcohol solution of 70 to 90 volume / volume% (hereinafter also referred to as "v / v%") is more preferable, and an aqueous alcohol solution of about 80 v / v% is further preferable.
The extraction temperature is preferably from room temperature to around the boiling point of the organic solvent. The extraction time can be appropriately set according to the type and amount of the raw materials and the type and amount of the extraction solvent. As an extraction method, mixed extraction, co-current mixed extraction, continuous mixed extraction, circulating mixed extraction, and filtration can be used. The number of extractions may be repeated several times to increase the yield.

  The obtained soybean extract solution may be concentrated or dried if necessary. Concentration methods include, for example, vacuum concentration, heat concentration, ventilation concentration, frozen concentration, spray concentration, and other concentration methods, or a combination thereof. The drying method includes, for example, solar drying, (hot) air drying, vacuum drying, through-flow drying, fluidized drying, spray drying, freeze drying, reduced-pressure drying, infrared drying, high-frequency drying, and other drying methods, or these drying methods. Combinations.

  When the content of (a1) soy isoflavone in the obtained soybean extract solution is low, it may be further concentrated using a synthetic resin. An extract containing a high content of (a1) soy isoflavone can be prepared, for example, according to JP-A-62-126186 or the method of Kitagawa et al. (Journal of the Japan Society of Food Industry, 33 (12), 821-825: 1986). Obtainable. For example, as a synthetic resin, a porous styrene-divinylbenzene resin, Diaion HP-20 (manufactured by Mitsubishi Kasei Kogyo Co., Ltd.), Amberlite XAD-2, XAD-4 (manufactured by Rohm and Haas Co.), Dulite S-861 , S-862 (manufactured by Sumitomo Chemical Co., Ltd.) or the like, and the column is filled with 1/50 to 1/5 times the amount of the solution to purify the soybean extract solution. As the eluate, a 30-80 v / v% aqueous alcohol solution is used. The organic solvent may be completely removed from the concentrate by heating and reducing the pressure.

According to the above-mentioned method, the content of (a1) soybean isoflavone in the solid content is 20 to 90% by mass / mass% (hereinafter also referred to as “w / w%”), preferably 10.0 to 30.0w / w%. And more preferably 10.0 to 20.0 w / w% of a soybean germ extract or soybean extract. Other components include (a2) saponin.
The component (A) is available as a commercial product. Commercially available products include, for example, product names “Isoflavone-20” (manufactured by Tama Seikagaku), “AglyMax-30” (manufactured by Nichimo Biotics), and “Isomax-10” (manufactured by Tokiwa Plant Chemical Laboratories). And "Isoflavone Aglycone 30E" (manufactured by Kikkoman Biochemifa) and "Fujiflavone P10" (manufactured by Fujico).

The content of the component (A) contained in the water-dispersible composition of the present invention is preferably from 1.5 to 15 w / w%, more preferably from 2.5 to 10.5 w / w%.
When the content of the component (A) is 1.5 w / w% or more, it can function as a bone care component. On the other hand, when the content is 15 w / w% or less, it is possible to prevent the occurrence of excessive undissolved residue when the aqueous dispersion is prepared.

((A1) soy isoflavone)
(A1) Soy isoflavone is a kind of polyphenol. Naturally-derived (a1) soy isoflavones are present in legumes, roses, irises, mulberries, amaranthaceae, especially leguminous plants. (A1) Soy isoflavones are contained abundantly in soybeans, especially in the germ part. Most of (a1) soy isoflavones contained in foods exist as isoflavone glycosides to which sugar is bound. Examples of the isoflavone glycoside include soybean, genistin, and glycitin. On the other hand, soy isoflavone (a1) to which no sugar is bound is called isoflavone aglycone (aglycone-type isoflavone). Examples of the isoflavone aglycone include daidzein, genistein, and glycitein.
These (a1) soy isoflavone components may be used alone or in combination of two or more.

The content of (a1) soy isoflavone contained in the soybean germ extract or the soybean extract is preferably 10.0 to 30.0 w / w%, more preferably 10.0 to 20.0 w / w%. is there.
(A1) When the content of soy isoflavone is 10.0 w / w% or more, a function as a bone care component can be expected. Further, when the content is 30.0 w / w% or less, it is possible to prevent the occurrence of excessive undissolved residue when the aqueous dispersion is prepared.

(A1) The content of soy isoflavone is a value measured as follows.
A sample corresponding to 1 to 10 mg of soy isoflavone is accurately weighed, and 25 mL of 70 v / v% ethanol is added thereto. After stirring and extracting at room temperature for 30 minutes, an extract is obtained by centrifugation. The same extraction operation is further performed twice on the residue. The extract solution for a total of three times is made up to 100 mL with 70 v / v% ethanol and filtered through a 0.45 μm PVDF filter to prepare a test solution.
Separately, 12 standard products (Daidzin, Genistin, Glycitin, Daidzein, Genistein, Glycysteine, Malonyldaizin, Malonylgenistin, Malonylglycitin, Acetyldaidin, Acetylgenistin, Acetylglycitin (all manufactured by Wako Pure Chemical Industries)) The standard solution thus prepared is analyzed by HPLC, the isoflavone concentration (a value of daidzin) is quantified, and the true isoflavone concentration can be calculated by multiplying by a quantification coefficient.
Then, the prepared test solution is analyzed by HPLC, and after comparing with the true isoflavone concentration, the soy isoflavone content can be calculated from the sum of the various isoflavone concentrations.

The quantification coefficient of isoflavone and HPLC analysis conditions are described below.
Quantification coefficient of isoflavone:
Daizin: 1.000
Genistin: 0.814
Glycitin: 1.090
Daidzein: 0.583
Genistein: 0.528
Glycitin: 0.740
Malonyl daidzin: 1.444
Malonylgenistin: 1.095
Malonylglycitin: 1.351
Acetyl daidzin: 1.094
Acetylgenistin: 1.064
Acetylglycitin: 1.197
HPLC analysis conditions:
Column: YMC-Pack QDS-AM-303 (4.6 x 250 mm)
Mobile phase: Solution A acetonitrile: water: acetic acid = 15: 85: 0.1 (v / v / v)
Liquid B acetonitrile: water: acetic acid = 35: 65: 0.1 (v / v / v)
Solution A → Solution B Linear concentration gradient (50 minutes)
Flow rate: 1.0 mL / min
Temperature: 25 ° C
Detection: UV 254 nm
Injection volume: 10 μL

  The daily intake of (a1) soy isoflavones for adults is preferably 10.0 to 75.0 mg, more preferably 15.0 to 30.0 mg, and still more preferably 22.5 to 27.5 mg. It is. Ingestion of such an amount makes it useful as a functional ingredient for bone care.

((A2) saponin)
(A2) Saponin is a general term for glycosides composed of sapogenin and sugar. (A2) Saponin is found in a variety of plants including Saponosa, and is also contained in some echinoderms (starfish, sea cucumber). (A2) Saponin is a white amorphous powder and has amphiphilic properties, so that it dissolves when mixed with water and exhibits a surface-active action such as foaming like soap when shaken.

(A2) The saponins are group A saponins, which are bisdesmoside saponins in which "soyasapogenol A" has an aglycone skeleton and a sugar chain is ether-linked at positions C-3 and C-22 of the aglycone, and "soyasapogenol B" is an aglycone. It is classified as a group B saponin, which is a monodesmosidic saponin having a sugar chain at the C-3 position of the aglycone as an skeleton and a sugar chain. There is also saponin in which a sugar chain is acetylated.
These (a2) saponin components may be used alone or in combination of two or more.

The content of (a2) saponin contained in the soybean germ extract or the soybean extract is preferably 20.0 to 70.0 w / w%, more preferably 35.0 to 55.0 w / w%. .
(A2) When the saponin content is 20.0 w / w% or more, it is possible to prevent excessive dissolution from occurring when an aqueous dispersion is prepared. Further, when the content is 70.0 w / w% or less, the foaming is not excessively large, the foaming suppressing effect by the component (B) is exhibited, and an easy-to-drink beverage can be prepared.

(A2) The saponin content is a value measured as follows.
Methanol is added to the soybean germ extract or soybean extract, and reflux extraction is performed. The obtained extract is dried and hydrolyzed with a methanol solution of hydrochloric acid. Further, after partitioning with ethyl acetate, derivatization is performed with bistrimethylsilyl trifluoroacedamide.
This is subjected to gas chromatography, and quantification can be performed from an internal standard (cholesterol caprate). For quantification, the group A saponin content and the group B saponin content are measured from a calibration curve of soyasapogenol A and soyasapogenol B, and the total amount can be defined as the saponin content.

[1-2. (B) component]
The component (B) is 3-hydroxyisovaleric acid and / or a salt thereof. HMB (salt) is a metabolite of leucine, and is known as a muscle care material that is effective in increasing muscle mass and strength. The water-dispersible composition of the present invention has been completed by using the novel finding that, when HMB (salt) and saponin are used in combination, foaming due to saponin can be suppressed, and an easily drinkable beverage can be prepared.

The HMB salt may be any salt that can be blended as a food. For example, inorganic acid salts such as hydrochloride, hydrobromide, sulfate, hydroiodide, nitrate, and phosphate; citrate, oxalate, acetate, formate, propionate, benzoate Organic acid salts such as acid salts, trifluoroacetates, maleates, tartrates, methanesulfonates, benzenesulfonates, paratoluenesulfonates; sodium salts, potassium salts, calcium salts, magnesium salts, ammonium salts And the like; inorganic base salts such as triethylammonium salt, trienol ammonium salt, pyridium salt and diisopropylammonium salt; and amino acid salts such as arginine, aspartic acid and glutamic acid.
Among these, the salt of 3-hydroxyisovaleric acid is preferably an inorganic base salt, and more preferably a calcium salt.

The component (B) may be a naturally derived component, an artificially produced component, a component produced by genetic recombination, or a commercial product. Examples of commercially available products include “HMB Kyowa” (manufactured by Kyowa Hakko Bio) and “Kobayashi HMB Powder” (manufactured by Kobayashi Inc.).
The component (B) may be a single component, or a combination of two or more of HMB and / or a salt of HMB.

The content of the component (B) contained in the water-dispersible composition of the present invention is preferably 25 to 90 w / w%, more preferably 30 to 85 w / w%.
When the content of the component (B) is 25 w / w% or more, (a2) foaming of saponin can be suppressed, and it can function as a muscle care component. On the other hand, if it is 85 w / w% or less, it can be economical in terms of product cost.

  The daily intake of HMB (salt) for an adult is preferably 100 to 10,000 mg, more preferably 1,000 to 5,000 mg. Ingestion of such an amount is effective as a functional component for muscle care, and when the component (B) is an HMB calcium salt, the effect of bone care by calcium can be expected.

[1-3. Content and ratio]
In the water-dispersible composition of the present invention, the content of (a1) soy isoflavone is preferably 0.1 to 3.0 w / w%, more preferably 0.3 to 2.5 w / w%, Preferably it is 0.4 to 2.0 w / w%.
(A1) When the content of soy isoflavone is 0.1 w / w% or more, a function as a bone care component can be expected. Further, when the content is 3.0 w / w% or less, it is possible to prevent the occurrence of excessive undissolved residue when the aqueous dispersion is prepared.

In the water-dispersible composition of the present invention, the content of (a2) saponin is preferably 0.5 to 10.0 w / w%, more preferably 1.0 to 8.0 w / w%, and still more preferably. Is 1.0 to 5.0 w / w%.
(A2) When the content of saponin is 0.5 w / w% or more, it is possible to prevent excessive dissolution when a water dispersion is prepared. Further, when the content is 10.0 w / w% or less, the foaming is not excessively large, the foaming suppressing effect by the component (B) is exhibited, and an easy-to-drink beverage can be prepared.

The lower limit of the mass ratio ((B) / ((a1) + (a2))) of the content of the component (B) to the total content of (a1) soy isoflavone and (a2) saponin is preferably 5 or more. , 10 or more, more preferably 12 or more. The upper limit is not particularly limited, but is preferably 100 or less, more preferably 60 or less.
When (B) / ((a1) + (a2)) is 5 or more, an effect of suppressing the foaming of (a2) saponin by the component (B) can be expected, and a drink that is easy to drink can be prepared. On the other hand, if it is less than 100, it may be economical in terms of product cost.

(A1) The lower limit of the mass ratio of the content of the component (B) to the content of soy isoflavone ((B) / (a1)) is preferably 20 or more, more preferably 40 or more, and even more preferably 45 or more. The upper limit is not particularly limited, but is preferably 200 or less.
When (B) / (a1) is 20 or more, it is preferable in terms of functionality as muscle care. On the other hand, if it is 200 or less, it can be economical in terms of product cost.

The lower limit of the mass ratio ((B) / (a2)) of the content of component (B) to the content of (a2) saponin is preferably 7 or more, more preferably 10 or more, and even more preferably 15 or more. The upper limit is not particularly limited, but is preferably 200 or less, more preferably 100 or less.
When (B) / (a2) is 7 or more, the effect of suppressing the foaming of (a2) saponin by the component (B) can be expected, and a drink that is easy to drink can be prepared. On the other hand, if it is 200 or less, it can be economical in terms of product cost.

[1-4. Optional component]
The water-dispersible composition of the present invention may contain optional components as long as the effects of the present invention are not impaired. Optional components include, for example, joint care components such as glucosamine and / or salts thereof; silicon dioxide such as hydrous silicon dioxide, light anhydrous silicic acid, and heavy anhydrous silicic acid; crystalline cellulose, carmellose, carmellose calcium, and carmellose sodium Excipients such as croscarmellose sodium, carboxymethylcellulose calcium, low-substituted hydroxypropylcellulose, crospovidone, lactose, corn starch, talc, powdered sugar, mannitol, dextrin; sucrose, sugar, honey, glucose fructose liquid sugar, Sweeteners such as glucose, licorice (glycyrrhizin), fructose, thaumatin, maltose, and brown sugar; organic acids for food such as citric acid, lactic acid, malic acid, tartaric acid, succinic acid, and gluconic acid; citrate, lactate, and apple Salts such as acid salts and succinates, and calcium PH adjusters such as salts, potassium salts and carbonates; synthetic antioxidants such as dibutylhydroxytoluene, butylhydroxyanisole, erythorbic acid, EDTA, sodium sulfite and sodium bisulfite; carotenoids such as carotene, lycopene, lutein and zeaxanthin; Antioxidant vitamins such as vitamin A, vitamin B, vitamin C (ascorbic acid) and vitamin E (tocopherol and tocotrienol); flavonoids such as catechin and isoflavone; antiphenols such as polyphenols or derivatives thereof and rosemary extract Oxidizing agents; medicinal ingredients such as aloe juice, pacific ginseng, and ginseng; fruit juices such as apple juice, plum juice, mandarin juice and grapefruit juice; flavors such as apple flavor, plum flavor, orange flavor, grapefruit flavor and the like.
The optional components may be used alone or in combination of two or more.

  Among the above, it is preferable to use a pH adjuster as an optional component. When the pH of the aqueous dispersion is adjusted to 2 to 5 using a pH adjuster, in addition to the taste suitable for consumer's taste, the foaming effect of (a2) saponin by the component (B) is suppressed, This is because an easily drinkable beverage can be prepared.

[1-5. Manufacturing process]
The method for producing the water-dispersible composition of the present invention is not particularly limited. As an example, when manufacturing the form of powder granules, the active ingredient as it is or mixed with other ingredients or physiologically active ingredients at the same time or divided into several stages, fluidized bed granulation method, stirring granulation method, extrusion molding Granulation can be performed by granulation according to a known granulation method such as a granulation method.

[1-6. Usage mode]
The mode of use of the water-dispersible composition of the present invention is not particularly limited. However, when preparing an aqueous dispersion using the water-dispersible composition of the present invention, in view of the effect of effectively suppressing foaming and preparing an easy-to-drink beverage, it is dispersed in an aqueous medium and drunk. The mode of use as a raw material composition for beverages is preferred. The use mode will be described in more detail in “3. Aqueous dispersion”.
In addition, in the “dispersion” of “disperse in an aqueous medium and drink”, in addition to the mode of completely dissolving in an aqueous medium, a part or all of colloid particles and the like are formed as particles in the aqueous medium. Embodiments are also included.

[2. Food composition, pharmaceutical composition]
The food composition and the pharmaceutical composition of the present invention include the above water-dispersible composition. When used as a food composition or a pharmaceutical composition, the water-dispersible composition of the present invention can be used as an additive in foods and drinks and functional foods. When used as an additive, this aspect can be added as a dry powder or an aqueous dispersion.

  There is no particular limitation on foods and drinks and functional foods into which the water-dispersible composition of the present invention can be added as an additive. For example, beverages (soft drinks, carbonated drinks, nutritional drinks, powdered drinks, fruit drinks, milk drinks, jelly drinks, etc.), confectionery (cookies, cakes, gums, candy, tablets, gummy, buns, yokan, pudding, jelly, Ice cream, sherbet, etc.), processed fishery products (kamaboko, chikuwa, hampan, etc.), processed livestock products (hamburger, ham, sausage, wiener, cheese, butter, yogurt, fresh cream, margarine, fermented milk, etc.), soup (powder) Soups, liquid soups, etc.), staple foods (rice, noodles (dry noodles, raw noodles), bread, cereals, etc.), and seasonings (mayonnaise, shortening, dressing, sauce, sauce, soy sauce, etc.).

  The food and pharmaceutical compositions of the present invention may be any of the conventional auxiliary ingredients used in preparing solid or liquid dosage forms, such as excipients, disintegrants, diluents, buffers, Flavoring agents, coloring agents, flavoring agents, binders, surfactants, thickeners, lubricants, suspending agents, preservatives, antioxidants and the like may be included.

  As the excipient, for example, cellulose such as hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, crystalline cellulose, ethylcellulose, low-substituted hydroxypropylcellulose and the like and pharmacologically acceptable derivatives thereof; polyvinylpyrrolidone, partially saponified polyvinyl alcohol Polysaccharides such as gelatin, gum arabic powder, pullulan, agar, alginic acid, sodium alginate, xanthan gum; starches such as corn starch, potato starch, pregelatinized starch, hydroxypropyl starch, and pharmacologically acceptable thereof. Derivatives: lactose, fructose, glucose, sucrose, trehalose, palatinose, mannitol, sorbitol, erythritol, xylitol, reduced palatinose, powdered powder Maltose syrup, sugars and sugar alcohols such as maltitol, light anhydrous silicic acid, particulate silicon oxide, titanium oxide, and inorganic excipients such as aluminum hydroxide gel.

  Examples of the disintegrant include crospovidone, carmellose calcium, croscarmellose sodium, low-substituted hydroxypropylcellulose, carboxymethylcellulose, carboxymethyl starch sodium, croscarmellose sodium, hydroxypropyl starch, and partially pregelatinized starch. .

  Examples of the binder include hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, ethylcellulose, polyvinyl alcohol, polyvinylpyrrolidone, gelatin, dextrin, cyclodextrin, starch, and pregelatinized starch.

  Examples of the lubricant include calcium stearate, magnesium stearate, sucrose fatty acid ester, light anhydrous silicic acid, sodium stearyl fumarate, polyethylene glycol, talc, and stearic acid.

[3. Aqueous dispersion]
The aqueous dispersion of the present invention contains the above water-dispersible composition and an aqueous medium. The aqueous medium may be water alone, or may be a hydrous alcohol as long as it can be tasted. However, water is preferred.
The water is not limited as long as it can be tasted. Examples include tap water, distilled water, well water, and purified water.
In addition, the capacity of water is usually 10 to 1000 mL, preferably 50 to 500 mL, and more preferably 100 to 200 mL, in consideration of tasting by consumers.

  In the aqueous dispersion of the present invention, the content of (a1) soy isoflavone is preferably 0.001 to 0.5% by mass / volume (g / 100 mL, hereinafter also referred to as “w / v%”). , More preferably 0.003 to 0.1 w / v%, and still more preferably 0.005 to 0.05 w / v%. Within such a range, it is useful as a bone care component.

  In the aqueous dispersion of the present invention, the content of (a2) saponin is preferably from 0.003 to 1 w / v%, more preferably from 0.008 to 0.3 w / v%, and still more preferably 0%. 0.01 to 0.15 w / v%. Within such a range, the use of the component (B) suppresses the occurrence of foaming and eliminates foaming even if foaming occurs, thereby making it possible to prepare a drink that is easy to drink.

  In the aqueous dispersion of the present invention, the content of the component (A) is preferably 0.03 to 2 w / v%, more preferably 0.05 to 0.5 w / v%, and still more preferably 0.08 w / v%. ０．２0.2 w / v%.

  In the aqueous dispersion of the present invention, the content of the component (B) is preferably from 0.2 to 10 w / v%, more preferably from 0.5 to 3.0 w / v%. Within such a range, (a2) the occurrence of foaming due to saponin can be suppressed, and even if foaming occurs, the foam can be defoamed in a short time, and a drink that is easy to drink can be prepared.

  The pH (20 ° C.) of the aqueous dispersion of the present invention is usually 2 to 8, preferably 2 to 6.5, more preferably 2 to 5.5, and still more preferably 2 to 5. is there. When the pH of the aqueous dispersion is 2 to 5, the taste can be adjusted to the taste of the consumer, the defoaming effect of the component (B) can be improved, and an easy-to-drink beverage can be prepared. In addition, adjustment of pH can be performed using a pH adjuster.

[4. Foaming suppression method]
The foaming suppressing method of the present invention is a method of suppressing foaming of the aqueous dispersion containing the component (A) using the component (B) as an active ingredient. Since the aqueous dispersion containing the component (A) contains (a2) saponin, foaming may occur when stirred. (A2) Foaming caused by saponin does not disappear in a short time (see Comparative Example 1 described later).
According to the foaming suppression method of the present invention, since the component (B) is used as an active ingredient, foaming due to (a2) saponin can be suppressed, and even when foaming occurs, foaming can be eliminated in a short time (described later). Example 2). Therefore, even when the prepared aqueous dispersion is put into a water bottle or the like and carried to a workplace or an athletic field, foaming generated during transportation can be eliminated. Therefore, in the case of preparing an aqueous dispersion, it is not necessary to stir slowly to avoid foaming each time a tasting is performed, which contributes to convenience for consumers.

  Hereinafter, the present invention will be described in detail with reference to examples. The following examples are provided for better illustration of the present invention and do not limit the present invention. In addition, the measurement method of a physical property value etc. is the measurement method described above, unless otherwise described.

[Defoaming test]:
An aqueous dispersion was prepared by further adding a predetermined amount of purified water to a composition obtained by mixing a predetermined amount of each component shown in Tables 2 to 4. The prepared aqueous dispersion was placed in a cylindrical container (mouth diameter: 2.5 cm, container diameter: 6.5 cm, height: 21 cm) and turned upside down 10 times once every 2 seconds. The foam height immediately after inversion was measured, and the defoaming rate was calculated by the following method for calculating the defoaming effect. From the defoaming rate, the following evaluation criteria were used. The results are shown in the table. In addition, the said test was performed at room temperature (22-23 degreeC).

(Method of calculating defoaming effect)
a: Foam height of each aqueous dispersion immediately after inversion b: Examples 1 to 8: Foam height of Comparative Example 1 immediately after inversion Example 9: Foam height of Comparative Example 2 immediately after inversion Comparative Examples 3 to 7 : Foam height defoaming rate (%) of Comparative Example 1 immediately after inversion = 100− (a / b × 100)

(Evaluation criteria)
A: Defoaming rate is 70% or more B: Defoaming rate is 50% or more and less than 70% C: Defoaming rate is 40% or more and less than 50% D: Defoaming rate is less than 40%

[Evaluation of ease of drinking]:
An aqueous dispersion was prepared by further adding a predetermined amount of purified water to a composition obtained by mixing a predetermined amount of each component shown in Tables 2 to 4. The prepared aqueous dispersion was placed in a cylindrical container (mouth diameter: 2.5 cm, container diameter: 6.5 cm, height: 21 cm) and turned upside down 10 times once every 2 seconds. Immediately after the reversal, five panelists were asked to drink 20 mL of each of the aqueous dispersions contained in the cylindrical containers, and sensory evaluation was performed according to the following scores. The evaluation criteria are shown below. In addition, the said test was performed at room temperature (22-23 degreeC).

(Score)
5 points: Felt almost no bubbles, very easy to drink 4 points: Feel the bubbles, but easy to drink 3 points: Feel the bubbles, slightly difficult to drink 2 points: Considerable bubbles, hard to drink 1 point: Foam Feel strong, very hard to drink

(Evaluation criteria)
A: The average score of the five panelists is 4.5 or more B: The average score of the five panelists is 4.0 or more and less than 4.5 C: The average score of the five panelists is 3. 5 or more and less than 4.0 points D: The average score of the 5 panelists is less than 3.5 points

  Table 1 shows a list of components used in the following Examples, Comparative Examples, and Formulation Examples.

(Examples 1 to 8, Comparative Example 1)
Purified water was added to a composition obtained by mixing a predetermined amount of each component shown in Table 2 to prepare a 200 mL aqueous dispersion. The prepared aqueous dispersion was subjected to a defoaming test and evaluation of ease of drinking. Table 2 shows the evaluation results.

From the results of Comparative Example 1, it can be seen that when the component (A) is dispersed in purified water, bubbling occurs and it is very difficult to drink. In addition, even after standing for 30 minutes, the foam height was high and the defoaming effect was low. On the other hand, from the results of Examples 1 to 8, when the composition containing the component (B) together with the component (A) is dispersed in purified water, there is an antifoaming effect, and even if the foam is felt, it is easy to drink, You can hardly feel it, and you can see that it is very easy to drink. Further, from Example 2, the foam height became 1 cm or less when left standing for 30 minutes, and the defoaming effect with time was high.
In particular, from the results of Examples 2 to 6, it can be seen that foaming can be suppressed when the pH of the aqueous dispersion is lower. Further, from the results of Examples 1 to 2 and 7 to 8, it can be seen that foaming can be suppressed by increasing the content of the component (B).

(Example 9, Comparative example 2)
Purified water was added to a composition obtained by mixing predetermined amounts of the components shown in Table 3 to prepare a 100 mL aqueous dispersion. The prepared aqueous dispersion was subjected to a defoaming test and evaluation of ease of drinking. Table 3 shows the evaluation results.

  From the results of Comparative Example 2, it can be seen that when the volume of purified water is reduced, bubbling is further generated, and it is very difficult to drink. On the other hand, from the results of Example 9, when the composition containing the component (B) together with the component (A) is dispersed in purified water, even if the volume of the purified water is small, there is an antifoaming effect, and even if foam is felt. It turns out that it is easy to drink.

(Comparative Examples 1, 3 to 7)
Purified water was added to a composition obtained by mixing each component in a predetermined amount shown in Table 4 to prepare a 200 mL aqueous dispersion. The prepared aqueous dispersion was subjected to a defoaming test and evaluation of ease of drinking. Table 4 shows the evaluation results.

From the results of Comparative Examples 1 and 3, it can be seen that when the component (B) was not contained, the foam height was hardly changed even when the pH was lowered, and the drinkability was not affected. In addition, the results of Comparative Examples 4 to 7 show that leucine before metabolism of HMB and glutamine which is a water-soluble amino acid have almost no effect of suppressing the generation of bubbles.
Therefore, it can be said that (a2) saponin bubbling is a unique effect of the component (B).

  Hereinafter, formulation examples are shown in Table 5.

Claims (8)

(A) component: soybean germ extract or soybean extract containing (a1) soy isoflavone and (a2) saponin;
(B) component: 3-hydroxyisovaleric acid and / or a salt thereof;
A water-dispersible composition comprising:   The mass ratio ((B) / ((a1) + (a2)) of the content of the component (B) to the total content of the components (a1) and (a2) is 5 or more. Water dispersible composition.   The water-dispersible composition according to claim 1 or 2, wherein the mass ratio of the content of the component (B) to the content of the component (a2) ((B) / (a2)) is 7 or more.   A food composition comprising the water-dispersible composition according to claim 1.   A pharmaceutical composition comprising the water-dispersible composition according to claim 1. An aqueous dispersion comprising the water-dispersible composition according to claim 1 and an aqueous medium.   The aqueous dispersion according to claim 6, which has a pH value of 2 to 5.   Component (A): (a1) Soybean isoflavone and (a2) Component (B) of an aqueous dispersion containing a soybean germ extract or a soybean extract containing saponin: Effectively uses 3-hydroxyisovaleric acid and / or a salt thereof. A method for suppressing foaming as a component.