JP6434312B2 - Composition, food and drink, visceral fat reducing agent, blood sugar level reducing agent, food and drink for reducing visceral fat, and food and drink for reducing blood sugar level - Google Patents

Description

  The present invention relates to a composition, a food and drink, a visceral fat reducing agent, and a blood sugar level reducing agent.

  Rhizome such as Ginseng, Ginseng, and Tochiba Ginseng belonging to the genus Tochibaninjin, which is rich in active ingredients such as saponin, may be used for health maintenance purposes. It is widely used for the purpose of preventing diet and lifestyle-related diseases.

The powder and extract of the ginseng ginseng have a peculiar bitter taste, which hinders ingestion. Then, the processing technique which reduces the bitterness by fermentation is proposed (for example, refer patent document 1).
There is a means for masking with a fragrance or the like for a tablet containing the above ginseng powder or extract. However, there is a cost increase. And it is not a technique that can be applied to chewable types that chew and eat tablets or granules.

  Therefore, the present situation is that development of a new composition containing a carrot family ginseng with reduced bitterness is desired.

  Further, when milk-derived proteins such as lactoferrin and casein are ingested as powders or simply tableted tablets, there is a problem that they are attached to the mouth and are uncomfortable to use.

  Therefore, the present situation is that the development of a new milk protein-containing composition with reduced mouth adhesion is desired.

JP 05-023149 A

  An object of the present invention is to solve various problems in the prior art and achieve the following objects. That is, the present invention provides a composition containing ginseng ginseng and milk-derived protein with reduced bitterness and stickiness in the mouth, and a food and drink, a visceral fat reducing agent and a blood sugar level reducing agent containing the composition. For the purpose.

  As a result of intensive studies to achieve the above object, the inventors of the present invention have made (A) Araceae ginseng, and (B) a composition containing milk-derived protein, so that It was found that the bitterness and the intra-mouth adhesion of the component (B) can be reduced.

  This invention is based on the said knowledge by the present inventors, and as means for solving the said subject, it is as follows. That is, it is a composition containing (A) Araceae ginseng and (B) milk-derived protein.

  ADVANTAGE OF THE INVENTION According to this invention, the composition containing the ginseng ginseng and milk origin protein which can solve various problems in the past, and the bitterness and the stickiness in the mouth were reduced, the food and drink containing the composition, and the visceral fat reducing agent And a blood sugar level-reducing agent can be provided.

(Composition)
The composition of the present invention comprises ginseng ginseng (hereinafter sometimes referred to as “component (A)”) and milk-derived protein (hereinafter sometimes referred to as “component (B)”). Further, it contains other components as required.

<(A) Ingredient: Araceae ginseng>
The ginseng ginseng as the component (A) is a rhizome of a plant belonging to the genus Tochibaninjin. The component (A) may be an extract of Araceae ginseng, a fermented product of Araceae ginseng, or an acid-treated product (hydrolyzate) of Aragonaceae ginseng.

Examples of the plants belonging to the genus Tochibanin ginseng include ginseng (Ginseng, Panax notoginseng , also known as: Ginseng), ginseng (Ginseng, Panax ginseng , aka: ginseng, ginseng), Tochiban ginseng, Panax japonicus , also known as Ginseng bamboo ginseng), American carrot ( Panax quinquefolius ) and the like. These may be used alone or in combination of two or more. Of these, the ginseng is preferred.

There is no restriction | limiting in particular as a form of said (A) component, According to the objective, it can select suitably, For example, a fine ground powder, a coarse ground powder, a microcapsule, a coacervate, a liposome, an emulsion, etc. are mentioned.
Examples of the method for producing the finely pulverized powder and the coarsely pulverized powder include freeze-drying, spray-drying, and shelf-drying.

  The said (A) component can improve the usability | use_condition accompanying the intraoral adhesion of the said (B) component as follows.

  The acid-treated product of the ginseng ginseng was made to act on the ginseng ginseng with a strong acid aqueous solution of a predetermined concentration, hydrolyzed saponins in the ginseng ginseng, and produced sapogenins that were better absorbed in the body than saponins. Is.

-Method for producing acid-treated product-
There is no particular limitation on the method for producing an acid-treated product of the ginseng ginseng, and it can be appropriately selected according to the purpose. However, the hydrolysis treatment is performed by reacting the ginseng ginseng with an acid aqueous solution. A method comprising a step, a neutralization step of neutralizing the obtained hydrolyzed solution, a filtration step of filtering the neutralized solution, and a drying step of drying the filtered residue is preferable. As a method for producing the acid-treated product of the ginseng ginseng, the production method described in International Publication No. 2010/029915 can be employed.

  There is no restriction | limiting in particular as content with respect to the said composition of the said (A) component, Although it can select suitably according to the objective, 1 to 99 mass% is preferable, and 10 to 90 mass% is preferable. The following is more preferable. When the content is less than 1% by mass, the reduction in the intra-oral adhesion of the component (B) may not be sufficient, and when it exceeds 99% by mass, the bitterness by the component (B) is not sufficiently reduced. There is.

<(B) component: milk-derived protein>
Examples of the milk-derived protein as the component (B) include lactoferrin, casein, and whey protein. These may be used alone or in combination of two or more. Among these, lactoferrin is preferable.

The form of the component (B) is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include finely pulverized powder, coarsely pulverized powder, microcapsule, coacervate, liposome, and emulsion.
Examples of the method for producing the finely pulverized powder and the coarsely pulverized powder include freeze drying, spray drying drying, shelf drying, and the like.

-Lactoferrin-
The lactoferrin is an iron-binding glycoprotein contained in milk.
The lactoferrin is known to have an intestinal environment improving effect when taken together with Lactobacillus brevis, and a fat reduction promoting effect when taken together with a blood circulation promoter (for example, International Publication No. 2010/005047). (Refer to pamphlet, Japanese Patent Application Laid-Open No. 2008-069121). In addition, it is known that lactoferrin alone has an action of inhibiting acyl-CoA synthesis and suppressing the expression of SREBP1, which is a protein related to fat synthesis (see JP 2011-001333 A and JP 2011-001334 A). ).

The method for obtaining the lactoferrin is not particularly limited, and an appropriately purified product or a commercially available product may be used.
For the purification, colostrum, transitional milk, normal milk, terminal milk, etc. of mammals (eg, humans, cows, sheep, goats, horses, etc.), skim milk, whey, etc., which are processed products of these milks are used. be able to.
As said lactoferrin, the thing derived from a cow is preferable.

-Casein-
The casein is a kind of phosphoprotein contained in milk. Casein accounts for about 80% of the milk protein contained in milk.
The casein is widely used as a food additive, a nutritional supplement and the like.

The method for obtaining the casein is not particularly limited, and an appropriately purified product or a commercially available product may be used.
For the purification, colostrum, transitional milk, normal milk, end milk, etc. of mammals (eg, humans, cows, sheep, goats, horses, etc.) or skim milk that is a processed product of these milks is used. it can.
As said casein, the thing derived from a cow is preferable.

  When the component (B), particularly lactoferrin or casein, is ingested as a powder or a tablet that is simply compressed, it adheres to the mouth and is uncomfortable.

  There is no restriction | limiting in particular as content with respect to the said composition of the said (B) component, Although it can select suitably according to the objective, 1 to 99 mass% is preferable, and 10 to 90 mass% is preferable. The following is more preferable. When the content is less than 1% by mass, the bitterness of the component (A) may not be sufficiently reduced, and when it exceeds 99% by mass, the reduction in adhesion in the mouth by the component (A) is not sufficient. There is.

<Mass ratio (B) / (A)>
There is no restriction | limiting in particular as mass ratio (B) / (A) of the said (B) component and the said (A) component, According to the objective, it can select suitably. From the viewpoint of reducing the bitterness of the component (A), the mass ratio (B) / (A) is preferably 0.01 or more, more preferably 0.05 or more, and still more preferably 0.1 or more. From the viewpoint of reducing adhesion of the component (B) in the mouth, the mass ratio (B) / (A) is preferably 99 or less, more preferably 20 or less, and even more preferably 9 or less.

<Other ingredients>
The other components are not particularly limited and can be appropriately selected from known ones as long as the effects of the present invention are not impaired. For example, excipients, lubricants, binders, fluidizing agents. , Sweeteners, disintegrants, stabilizers, colorants, fragrances, coating agents and the like.

-Excipient-
The excipient is not particularly limited and may be appropriately selected depending on the intended purpose. For example, D-mannitol, sucrose (including purified sucrose), sodium bicarbonate, corn starch, potato starch, wheat starch, rice Examples include starch, partially pregelatinized starch, crystalline cellulose, light anhydrous silicic acid, anhydrous calcium hydrogen phosphate, precipitated calcium carbonate, calcium silicate and the like.

-Lubricant-
The lubricant is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include magnesium stearate, calcium stearate, and sodium stearyl fumarate.

-Binder-
The binder is not particularly limited and may be appropriately selected depending on the intended purpose. For example, povidone, dextrin, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, polyvinyl alcohol, sodium carboxymethylcellulose, pregelatinized starch, alginic acid Examples include sodium, pullulan and gum arabic powder.

-Fluidizer-
The fluidizing agent is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include hydrous silicon dioxide, light anhydrous silicic acid, and talc.

-Sweetener-
The sweetener is not particularly limited and may be appropriately selected depending on the intended purpose. Examples thereof include aspartame, sodium saccharin, dipotassium glycyrrhizin, stevia, thaumatin, sucrose, mannitol, acesulfame potassium, and sucralose.

-Disintegrant-
There is no restriction | limiting in particular as said disintegrating agent, According to the objective, it can select suitably, For example, low substituted hydroxypropyl cellulose, carmellose, carboxymethyl starch sodium, crospovidone, etc. are mentioned.

-Stabilizer-
There is no restriction | limiting in particular as said stabilizer, According to the objective, it can select suitably, For example, a citric acid, dibutylhydroxytoluene, talc, dextran, magnesium hydroxide etc. are mentioned.

-Colorant-
There is no restriction | limiting in particular as said coloring agent, According to the objective, it can select suitably, For example, ferric sesquioxide, yellow ferric oxide, titanium oxide etc. are mentioned.

-Fragrance-
There is no restriction | limiting in particular as said fragrance | flavor, According to the objective, it can select suitably, For example, menthol, bran oil, lemon oil, orange oil etc. are mentioned.

-Coating agent-
There is no restriction | limiting in particular as said coating agent, According to the objective, it can select suitably, For example, a hydroxypropyl cellulose, shellac, zein, a yeast origin substance, etc. are mentioned.

<Form of composition>
There is no restriction | limiting in particular as a dosage form of the composition of this invention, According to the objective, it can select suitably, For example, a tablet (including an intestinal solvent), a pill, a troche, a powder, a fine granule, a granule Examples include pharmaceuticals, liquids, hard capsules, gummi, jelly and other foods, and pharmaceutical dosage forms.

<Manufacturing method>
There is no restriction | limiting in particular as a manufacturing method of the said composition, According to the objective, it can select suitably, For example, the said (A) component and the said (B) component are mixed and a high speed mixer (for example, FS) is used. -10, manufactured by Earth Technica Co., Ltd.), a method of producing granules, a method of mixing the component (A) and the component (B), and producing tablets by tableting, etc. .

(Food)
The food / beverage products of this invention contain the composition of this invention mentioned above, and also contain another component as needed.
Here, the food and drink are those which are less likely to harm human health and are taken by oral or gastrointestinal administration in normal social life. It is not limited to the category of goods, etc., and means, for example, a wide range of foods that are taken orally, such as general foods, health foods, health functional foods, quasi drugs, and pharmaceuticals.

  There is no restriction | limiting in particular as content of the said composition in the said food / beverage products, It can mix | blend suitably according to the kind of food / beverage products used as long as the effect of this invention is not impaired.

<Type of food and drink>
There is no restriction | limiting in particular as said kind of food / beverage products, It can select suitably according to the objective, For example, drinks, such as a soft drink, a carbonated drink, a nutrition drink, a fruit drink, a lactic acid drink; Ice cream, ice sherbet, Frozen desserts such as shaved ice; noodles such as buckwheat, udon, harusame, dumpling skin, shumai skin, Chinese noodles, instant noodles; rice cakes, candy, gum, chocolate, tablet confectionery, snacks, biscuits, jelly, jam, cream, baked Sweets such as confectionery and bread; crab, salmon, clams, tuna, sardines, shrimp, skipjack, mackerel, whale, oyster, saury, squid, red scallop, scallop, abalone, sea urchin, salmon roe, tocobushi, etc .; Processed fishery and livestock products such as sausages; Dairy products such as processed milk and fermented milk; salad oil, tempura oil, margarine, mayonnaise, show Oil and fat processed foods such as ning, whipped cream, dressing; seasonings such as sauce, sauce; curry, stew, parent and child rice bowl, rice bowl, miscellaneous cooking, Chinese rice bowl, and rice cake, tempura, eel rice cake, hayashi rice, oden, marvodorf, Retort pouch foods such as beef bowl, meat sauce, egg soup, omelet rice, dumplings, shumai, hamburger, meatballs; various forms of health foods; nutritional supplements; pharmaceuticals; quasi drugs.

<Other ingredients>
There is no restriction | limiting in particular as said other component, According to the objective, it can select suitably, For example, the auxiliary | assistant raw material or additive etc. which are normally used in manufacturing food-drinks are mentioned.
The auxiliary raw material or additive is not particularly limited and may be appropriately selected depending on the intended purpose. For example, glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoside, corn syrup, lactose, citric acid , Tartaric acid, malic acid, succinic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erythorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, Arabia Examples include gum, carrageenan, casein, gelatin, pectin, agar, vitamin Bs, nicotinic acid amide, calcium pantothenate, amino acids, calcium salts, pigments, fragrances, preservatives and the like.
There is no restriction | limiting in particular as content of the said other component, According to the objective, it can select suitably.

(Visceral fat reducing agent and blood sugar level reducing agent)
The visceral fat reducing agent of the present invention contains the above-described composition of the present invention, and further contains other components as necessary.
The blood sugar level reducing agent of the present invention comprises the above-described composition of the present invention, and further comprises other components as necessary.
There is no restriction | limiting in particular in the said other component, The thing similar to the other component in the said food-drinks can be suitably selected according to the objective.

It is known that the processed ginseng acid, which is an example of the component (A), contains panaxatriol and panaxadiol as active ingredients, and panaxatriol and panaxadiol each have an action to improve sugar metabolism. (See Japanese Patent No. 4838894 and Japanese Patent No. 4838895).
In addition, as described above, lactoferrin, which is an example of the component (B), is known to have an acyl-CoA synthesis inhibitory action and an action of suppressing the expression of SREBP1 that is a protein related to fat synthesis (JP 2011-2011). No. 001333 and JP 2011-001334 A).

The present inventors have a synergistic effect excellent in both effects of reducing visceral fat and suppressing an increase in blood glucose level in a type 2 diabetes / obesity model animal ingested in combination of the component (A) and the component (B). I found out. That is, regarding the visceral fat reduction effect, when combining the component (A) and the component (B) compared to the sum of the effects when the component (A) or the component (B) is ingested alone, It has been found that there is a remarkably excellent effect. Moreover, compared with the sum total of the effect at the time of ingesting the said (A) component or the said (B) component independently about a blood glucose level reduction effect (blood glucose level rise inhibitory effect), the said (A) component and the said (B) It has been found that when the components are combined, there is a remarkably excellent effect. Therefore, it has been found that the composition of the present invention described above functions as an excellent visceral fat reducing agent and blood sugar level reducing agent.
According to the visceral fat reducing agent of the present invention, a visceral fat reducing agent having excellent visceral fat reducing action and high safety can be provided.
According to the blood sugar level reducing agent of the present invention, a highly safe blood sugar level reducing agent having an excellent blood sugar level reducing action can be provided.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated more concretely, this invention is not restrict | limited to the following Example.

(Preparation Example 1)
<Preparation of processed ginseng acid products>
1 kg of ginseng powder (manufactured by Matsuura Pharmaceutical Co., Ltd.) is suspended in 10 L of 25 wt% aqueous ethanol solution containing 5.9 wt% hydrochloric acid (2 mol / L hydrochloric acid) and reacted at 80 ° C. for 6 hours with slow stirring. I let you. Subsequently, after cooling this reaction liquid on ice, 5 mol / L sodium hydroxide aqueous solution was added and it adjusted to pH 7.0. Then, the pH-adjusted aqueous solution was diluted 10 times with distilled water, suction filtered, and separated into a filtrate and a residue. The obtained residue was freeze-dried to obtain 180 g of a ginseng treated product.

(Examples 1, 4 , 6, and 9, Reference Examples 2 , 3 , 5, 7, 8, and 10, and Comparative Examples 1 to 7) <Granule>
According to the compositions shown in Tables 1 and 2, compositions of Examples 1, 4 , 6, and 9, Reference Examples 2 , 3 , 5, 7, 8, and 10, and Comparative Examples 1 to 7 were prepared. .
In addition, all the numerical values described in Table 1 and Table 2 represent mass%. Each component was mixed and granulated using a high speed mixer (FS-10, manufactured by Earth Technica Co., Ltd.) to obtain granules. The obtained granules were divided into 500 mg pieces to produce “test granules”.
Table 3 shows the names of commercial products and manufacturing companies used for the components used.

<Evaluation>
About each composition of Example 1, 4 , 6, and 9, Reference example 2 , 3 , 5, 7, 8, and 10, and Comparative Examples 1-7, "bitter taste" and " Intraoral adhesion was evaluated. The results are shown in Tables 1 and 2.
One “test granule” was taken, and the bitterness and oral adhesion at the time of taking were evaluated by sensory evaluation. The sensory evaluation specialized panel was 20 men and women aged 27 to 52 years, and the average value of the evaluation points of each panel was determined. Furthermore, the bitterness of the “test granules” and adhesion in the mouth were evaluated according to the following criteria.

[Scoring criteria for bitterness]
Does not feel bitter at all: 5 points Does not feel much bitterness: 4 points Cannot say either: 3 points Feels slightly bitter: 2 points Feels very bitter: 1 point
A: The average value of sensory evaluation points is 4 or more and 5 or less. ○: The average value of sensory evaluation points is 3 or more and less than 4 points. Δ: The average value of sensory evaluation points is 2 or more and less than 3 points. Average value of 1 point or more and less than 2 points Pass: ○ or more

[Scoring standard for intraoral adhesion]
Not in the mouth at all: 5 points Not in the mouth too much: 4 points Neither can be said: 3 points Slightly in the mouth: 2 points Very sticky in the mouth: 1 point [Criteria for adherence in the mouth]
◎: The average value of sensory evaluation points is 4 or more and 5 or less ○: The average value of sensory evaluation points is 3 or more and less than 4 points △: The average value of sensory evaluation points is 2 or more and less than 3 points ×: Sensory evaluation point The average value of 1 or more and less than 2 points Pass: ○ or more

(Example 11) <Tablets>
(A) 100 mg powder of processed ginseng acid, (B) lactoferrin 100 mg, crystalline cellulose 50 mg, lactose 45 mg, and fine silicon dioxide 5 mg (total 300 mg) were mixed, and tablets with a diameter of 9 mm were prepared by tableting. The obtained tablets were evaluated in the same manner as in Examples 1, 4 , 6, and 9, Reference Examples 2 , 3 , 5, 7, 8, and 10, and Comparative Examples 1 to 7 for bitterness when taken. However, the evaluation result was “◎”, and it was confirmed that the bitterness caused by the processed ginseng acid was suppressed.

From the comparison between Examples 1, 4 , 6, and 9, and Reference Examples 2 , 3 , 5, 7, 8, and 10 and Comparative Examples 1 to 4, component (B) is bitter of component (A). Was found to be reduced.
From the comparison between Examples 1, 4 , 6, and 9, and Reference Examples 2 , 3 , 5, 7, 8, and 10 and Comparative Examples 5 and 6, (A) component is the mouth of (B) component It was found that the adhesion was reduced.
Comparative Example 7 indicates that the dextrin used in Example 4, Reference Example 5 and Comparative Examples 5 and 6 does not affect the evaluation of bitterness and oral adhesion.

(Example 12: Blood sugar elevation reduction and visceral fat reduction effect)
[Method]
As experimental animals, 4-week-old KKAy male mice (CLEA Japan, Inc.) were used. They were reared in individual cages at a temperature of 22 ° C., a humidity of 50% RH, and illumination from 7:00 to 19:00. After carrying in, CE-2 solid feed and tap water were freely ingested, and after acclimatization for 4 days, they were divided into groups such that body weight and blood glucose level became uniform (N = 6 for each group). During the evaluation period, the feed was changed to AIN93G powdered feed (Research Diets), and the material was mixed and administered. As the raw material, the same seven ginseng acid treated products and lactoferrin used in Example 1 were used. The material-administered group was pair-fed for 30 days so that each material was added alone or in combination, and the intake amount was the same as the control group to which each material was not added.

On day 0 (initial value) and 30 days later, body weight and blood glucose level were measured, and then dissection was performed under anesthesia with isoflurane. As visceral fat, epididymal fat, mesenteric fat, perirenal fat, and retroperitoneal fat were excised, the total weight of each tissue was calculated, and the visceral fat weight for each group was obtained.
The blood glucose level was measured for each group using a simple blood glucose meter (trade name: One Touch Ultra, manufactured by Johnson & Johnson Co., Ltd.), and the average value of 6 animals was determined as the blood glucose level of each group.
The following formula 1 is used to calculate the rate of decrease in blood glucose level, and the following formula 2 is used to calculate the rate of decrease in visceral fat weight. Each material intake compared to the control group (material non-intake group, hyperglycemia / obesity onset) For the group, the blood glucose level reduction rate and visceral fat weight reduction rate were calculated.
(Formula 1): Decrease rate of blood glucose level = {(increased blood glucose level of control group) − (increased blood glucose level of material administration group)} / (increased blood glucose level of control group) × 100 [%]
In the formula 1, the amount of increase in blood glucose level is defined as the difference between the blood glucose level on the 30th day of material administration and the 0th day (initial value) of each group.
(Formula 2): Reduction rate of visceral fat weight = {(control group visceral fat weight) − (material administration group visceral fat weight)} / (control group visceral fat weight) × 100 [%]

[Group structure]
Table 4 below shows the composition of the feed used for each group. The numbers in the column indicate the mixing amount (mass percent concentration) of each material with respect to the basic bait AIN93G. In the single evaluation, 1.2% by mass of the seven ginseng acid treated product, 2% by mass of lactoferrin, and in the composite evaluation, the total (3.2% by mass in total) was subjected to the evaluation.

[result]
Tables 5 and 6 below show the results of single evaluation and composite evaluation.

表５の結果から、田七人参酸処理物とラクトフェリンを併用した場合、素材投与３０日目の血糖値増加量の対照群（素材非摂取群、高血糖・肥満発症）に対する減少率が、各成分を単独で用いた結果の合計よりも高いことがわかった。したがって、田七人参酸処理物とラクトフェリンの併用が血糖値低減（血糖上昇抑制）において優れた相乗効果を発揮することがわかった。-Blood sugar level reduction effect-

From the results of Table 5, when combined with the seven ginseng acid processed products and lactoferrin, the decrease rate relative to the control group (material non-intake group, hyperglycemia / obesity onset) on the 30th day of administration of the material, It was found to be higher than the sum of the results when the components were used alone. Therefore, it was found that the combined use of the seven ginseng acid processed products and lactoferrin exerted an excellent synergistic effect in reducing blood glucose level (suppressing blood sugar elevation).

-Visceral fat reduction effect-

  From the results of Table 6, when combined with the seven ginseng acids and lactoferrin, the reduction rate of the visceral fat weight on the 30th day after administration of the material relative to the control group (material non-intake group, hyperglycemia / obesity onset) Was found to be higher than the sum of the results when used alone. Therefore, it was found that the combined use of the seven ginseng acid-treated products and lactoferrin exerted an excellent synergistic effect in reducing visceral fat.

As an aspect of this invention, it is as follows, for example.
<1> A composition comprising (A) lacquer ginseng and (B) milk-derived protein.
<2> The composition according to <1>, wherein the component (A) is a ginseng.
<3> The composition according to any one of <1> to <2>, wherein the component (A) is an acid-treated product of ginseng.
<4> The composition according to any one of <1> to <3>, wherein the component (B) is lactoferrin.
<5> A food or drink comprising the composition according to any one of <1> to <4>.
<6> A visceral fat reducing agent comprising the composition according to any one of <1> to <4>.
<7> A blood sugar level reducing agent comprising the composition according to any one of <1> to <4>.

  The composition of the present invention has no intra-oral adhesiveness and has a bitter taste specific to the ginseng ginseng. Can be applied. In addition, the composition of the present invention can be suitably used as an excellent visceral fat reducing agent and blood sugar level reducing agent.

Claims (7)

(A) contains acid-treated products of ginseng and (B) lactoferrin,
The composition characterized by mass ratio (B) / (A) of the said (B) component and the said (A) component being 0.1-9. Content of the said (A) component with respect to the said composition is 10 mass% or more and 90 mass% or less, The composition of Claim 1.   Food / beverage products containing the composition in any one of Claim 1 to 2.   A visceral fat reducing agent comprising the composition according to claim 1.   A blood glucose level-reducing agent comprising the composition according to claim 1.   A food or drink for reducing visceral fat, comprising the composition according to claim 1.   A food / beverage product for reducing blood glucose level, comprising the composition according to claim 1.