JP7202800B2 - Water-dispersible composition, food composition, aqueous dispersion and method for suppressing foaming - Google Patents

Description

TECHNICAL FIELD 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 “locomotive syndrome”) is a state in which mobility function (motor function) has decreased due to impairment of locomotory organs such as muscles and joints (advocated by the Japanese Orthopedic Association in 2007). As the disease progresses, the risk of needing long-term care increases. For locomotive syndrome, it is important to take care of the three locomotor organs: muscle care, joint care, and bone care.

Among the above three types of care, soy isoflavones, β-cryptoxanthin, etc. have been submitted to the Consumer Affairs Agency as foods with functional claims as functional claims related to bone care ingredients.

By the way, assuming that the elderly (active seniors) are the target group for locomotive care products, if the dosage form is tablets or capsules, there is a risk of choking due to an increase in the number of grains per dose and an increase in capsule size. occur. Therefore, the dosage form is preferably a liquid beverage composition or a ready-to-use powdered beverage composition.

Among the bone care ingredients, soy isoflavone is considered to be a suitable material for the above composition because it is a powder. However, since soybean germ extract or soybean extract, which are soybean isoflavone raw materials, contain soybean saponin, they foam significantly when dissolved in water. Foaming in beverage compositions can interfere with ingestion. In addition, residual foam may cause leftovers.

On the other hand, soy saponins may have various functions such as antioxidant, cholesterol-lowering, antiviral, anti-inflammatory, renin-inhibiting, liver function-protecting, anti-tumor, and suppressing blood sugar elevation. Soybean saponins are also known (see, for example, Non-Patent Document 1) and are useful ingredients. 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, etc. (see, for example, Patent Documents 1 to 3).

JP 2016-116515 A JP-A-04-320667 JP 2016-146751 A

Toshiro Sato, Shuichi Kamo, "Structure, Absorption and Function of Soybean Saponin and Vitamin K2 (Menaquinone-7)", Journal of Japan Society for Food Science and Technology, September 2013, Vol. 60, No. 9, p. 527-533

When suppressing the foaming of soybean saponin, the use of a silicone emulsifier poses a problem of increasing the volume of the composition. In addition, as for silicone emulsifiers, the Japanese Standards for Food Additives stipulate limits on the amount used, and depending on the amount of foaming, suppression may be insufficient. Moreover, the use of edible oil poses a problem that water-oil separation may occur. Furthermore, when ethanol is used, there are problems such as that it becomes an alcoholic beverage.
Therefore, when preparing the above-mentioned composition that contributes to bone care using soybean germ extract or soybean extract among locomotive care, it is preferable to prepare an easy-to-drink beverage that effectively suppresses foaming.

As a result of intensive studies on the above problem, the present inventors found that the above problem can be solved by adding 3-hydroxyisovaleric acid and/or its salt, which is known as one of the muscle care ingredients. , have completed the present invention. It was also found that the antifoaming effect is further enhanced by making the pH acidic (2 to 5).
That is, the present inventors provide the following [1] to [8].
[1] Component (A): soybean germ extract or soybean extract containing (a1) soybean isoflavone and (a2) saponin, and component (B): 3-hydroxyisovaleric acid and/or its salt (hereinafter referred to as Also referred to herein as "HMB (salt)").
[2] The mass ratio of the content of component (B) to the total content of (a1) and (a2) ((B)/((a1) + (a2)) is 5 or more [1 ].
[3] The water-dispersible composition according to [1] or [2] above, wherein the mass ratio of the content of component (B) to the content of (a2) ((B)/(a2)) is 7 or more. thing.
[4] A food composition comprising the water-dispersible composition according to any one of [1] to [3] above.
[5] A pharmaceutical composition comprising the water-dispersible composition according to any one of [1] to [3] above.
[6] An aqueous dispersion containing the water-dispersible composition according to any one of [1] to [3] above and an aqueous medium.
[7] The aqueous dispersion according to [6] above, which has a pH value of 2 to 5.
[8] Component (A): Component (B) of aqueous dispersion containing soybean germ extract or soybean extract containing (a1) soybean isoflavone and (a2) saponin: 3-hydroxyisovaleric acid and/or its A method for suppressing foaming using salt as an active ingredient.

According to the present invention, when preparing an aqueous dispersion using a water-dispersible composition that contributes to bone care using soybean germ extract or soybean extract, among locomotive care, foaming is effectively suppressed, Easy beverages can be prepared.

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will now be described in detail with reference to its preferred embodiments. As used herein, the term "water-dispersible composition" refers to a state in which the composition is completely dissolved (that is, a water-soluble composition) when it is put into water and stirred. is stably floating in water (ie, colloidal solution), or (a part of the composition) is aggregated and sedimented (ie, suspension).

[1. Water-dispersible composition]
The water-dispersible composition of the present invention comprises (A) component: (a1) soybean isoflavone and (a2) soybean germ extract or soybean extract containing saponin, and (B) component: HMB (salt). include.
Since the water-dispersible composition of the present invention contains soybean germ extract or soybean extract containing (a1) soybean isoflavone and (a2) saponin as (A) components, it can be expected to function as bone care. In addition, since the water-dispersible composition of the present invention contains HMB (salt) as the component (B), it is possible to suppress significant foaming when it is made into an aqueous dispersion, and even if foaming occurs, it will last for a short time. can be defoamed. Moreover, since the foaming suppressing effect of the aqueous dispersion is high, an easy-to-drink beverage can be prepared. In addition, HMB (salt) is capable of functional labeling of muscle care ingredients. Therefore, the water-dispersible composition of the present invention has the effect of effectively suppressing foaming when an aqueous dispersion is prepared, and can prepare an easy-to-drink beverage. function can be expected.

[1-1. (A) Component]
Component (A) is a soybean germ extract or soybean extract containing (a1) soybean isoflavones and (a2) saponins, and (a1) is preferably a soybean germ extract from the viewpoint of having a high content of soybean isoflavones. . Soybean germ extract or soybean extract usually contains (a1) soybean isoflavones and (a2) saponins.
(a1) Soybean isoflavone is an active ingredient of bone care ingredients. When making a liquid beverage composition or a powdered beverage composition prepared on demand, it is often adjusted to be acidic in consideration of consumer's preference. However, (a1) soybean isoflavone is known to have low solubility in water in the acidic region.
(a2) Saponin is a component that has various functions and is highly soluble in water. Therefore, when making a liquid beverage composition or a powdered beverage composition prepared on demand, 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 surface activity and is associated with foaming action.

Methods for obtaining soybean germ extracts or soybean extracts are not particularly limited, and include, for example, the following methods. As raw materials, not only soybeans, soybean germ, dehulled soybeans, extracted soybeans, separated soybeans, defatted soybeans, soybean protein, soy sauce oil, soy sauce cake, tamari cake, miso, soybean miso, natto, fermented soybeans, squeezed soybean cake, soybeans Use a cooking liquid, or a combination of these. When solid raw materials such as whole soybeans, dehulled soybeans, defatted hypocotyls, soybean hypocotyls, and soybean flour are used, they are first shredded and pulverized by a pulverizer.

An extraction solvent is added to the raw material or pulverized raw material to obtain a soybean extract solution. Extraction solvents include water; alcohols such as methanol, ethanol and isopropyl alcohol; and organic solvents such as ethers such as acetone. Among them, hydrous alcohol is preferable, 70 to 90% by volume/volume (hereinafter also referred to as "v/v%") aqueous alcohol solution is more preferable, and about 80% v/v% alcohol aqueous solution is more 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 material and the type and amount of the extraction solvent. The extraction method may use mixed extraction, co-current mixed extraction, continuous mixed extraction, circulating mixed extraction, filtration. 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, freeze concentration, spray concentration, and other concentration methods, or combinations thereof. In addition, drying methods include, for example, sun drying, (hot) air drying, vacuum drying, air drying, fluidized drying, spray drying, freeze drying, reduced pressure drying, infrared drying, high frequency drying, and other drying methods, or these A combination of

When the (a1) soybean isoflavone content in the obtained soybean extract solution is low, it may be further concentrated using a synthetic resin. An extract containing a high content of soybean isoflavone (a1) can be obtained, for example, by JP-A-62-126186 or by the method of Kitagawa et al. Obtainable. For example, synthetic resins include porous styrene-divinylbenzene resin Diaion HP-20 (manufactured by Mitsubishi Chemical Industries), Amberlite XAD-2, XAD-4 (manufactured by Rohm and Haas), and Durite S-861. , S-862 (manufactured by Sumitomo Chemical Co., Ltd.) or the like is used to purify the soybean extract solution by filling a column with 1/50 to 1/5 times the amount of the solution. A 30 to 80 v/v % hydroalcoholic solution is used as the eluent. The concentrate may be further heated and decompressed to completely remove the organic solvent.

By the above method, the content of (a1) soy isoflavone in the solid content is 20 to 90% by mass (hereinafter also referred to as “w/w%”), preferably 10.0 to 30.0% w/w%. , more preferably 10.0-20.0 w/w% of soybean germ extract or soybean extract is obtained. Other components include (a2) saponin.
Moreover, (A) component is available as a commercial item. Commercially available products include, for example, the product names "Isoflavone-20" (manufactured by Tama Biochemical Co., Ltd.), "AglyMax-30" (manufactured by Nichimo Biotics), and "Isomax-10" (manufactured by Joban Phytochemical Research Institute). , “Isoflavone Aglycon 30E” (manufactured by Kikkoman Biochemifa), and “Fujiflavone P10” (manufactured by Fujicco).

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

((a1) soy isoflavone)
(a1) Soybean isoflavone is a kind of polyphenol. Naturally-derived (a1) soybean isoflavones are present in plants of the family Legumes, Rosaceae, Iridaceae, Moraceae, Amaranthaceae, especially legumes. (a1) Soybean isoflavones are contained in large amounts in soybeans, particularly in germs. Most of the (a1) soybean isoflavones contained in foods exist as isoflavone glycosides to which sugars are bound. Examples of isoflavone glycosides include soybean, genistin, and glycitin. On the other hand, (a1) soybean isoflavone to which sugar is not bound is called isoflavone aglycone (aglycone-type isoflavone). Isoflavone aglycones include, for example, daidzein, genistein, and glycitein.
These components of (a1) soybean isoflavone may be a single component or a combination of two or more components.

The content of (a1) soy isoflavone contained in the soybean germ extract or soybean extract is preferably 10.0 to 30.0 w/w%, more preferably 10.0 to 20.0 w/w%. be.
(a1) When the content of soy isoflavone is 10.0 w/w% or more, it can be expected to function as a bone care ingredient. Moreover, 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 extracting with stirring at room temperature for 30 minutes, centrifuge to obtain an extract. The residue is subjected to the same extraction operation twice more. A test solution is prepared by adding 70 v/v% ethanol to a constant volume of 100 mL for a total of 3 extracts and filtering through a 0.45 μm PVDF filter.
Separately, 12 types of standard products (daidzin, genistin, glycitin, daidzein, genistein, glycitein, malonyldaidzin, malonylgenistin, malonylglycithin, acetyldaidzin, acetylgenistin, acetylglycithin (manufactured by Wako Pure Chemical Industries, Ltd.)) A standard solution prepared using this method is analyzed by HPLC, the isoflavone concentration (converted to daidzin) is quantified, and the true isoflavone concentration can be calculated by multiplying by a quantification factor.
Then, the prepared test solution is analyzed by HPLC and compared with the true isoflavone concentration, and then the soy isoflavone content can be calculated from the total concentration of various isoflavones.

The quantitative factors of isoflavones and the HPLC analysis conditions are described below.
Quantification factor for isoflavones:
Daijin: 1.000
Genistin: 0.814
Glycithin: 1.090
Daidzein: 0.583
Genistein: 0.528
Glycitein: 0.740
malonyl daidzin: 1.444
Malonylgenistin: 1.095
Malonyl glycitin: 1.351
Acetyl daidzin: 1.094
Acetylgenistin: 1.064
Acetylglycithin: 1.197
HPLC analysis conditions:
Column: YMC-Pack QDS-AM-303 (4.6 x 250 mm)
Mobile phase: A liquid Acetonitrile: water: acetic acid = 15: 85: 0.1 (v / v / v)
B liquid acetonitrile: water: acetic acid = 35: 65: 0.1 (v / v / v)
A solution → B solution linear concentration gradient (50 minutes)
Flow rate: 1.0 mL/min
Temperature: 25°C
Detection: UV254nm
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. is. By ingesting such an amount, it becomes useful as a functional ingredient for bone care.

((a2) saponin)
(a2) Saponin is a general term for glycosides composed of sapogenin and sugar. (a2) Saponins are found in various plants including soapwort, and are also contained in the bodies of some echinoderms (starfish, sea cucumber). (a2) Saponin is a white amorphous powder and has amphipathic properties, so it dissolves when mixed with water, and shows surface activity such as foaming like soap when shaken.

(a2) saponins are group A saponins, which are bisdesmoside saponins having "soyasapogenol A" as the aglycone skeleton and sugar chains ether-bonded at the C-3 and C-22 positions of the aglycone, and "soyasapogenol B" as the aglycone. It is classified as a group B saponin, which is a monodesmoside saponin having a backbone and a sugar chain ether-bonded to the C-3 position of the aglycon. There are also saponins with acetylated sugar chains.
These (a2) saponin components may be a single component or a combination of two or more components.

The content of (a2) saponins contained in the soybean germ extract or 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 the occurrence of excessive undissolved residue when the aqueous dispersion is prepared. Moreover, when the content is 70.0 w/w% or less, foaming is not excessively high, and the component (B) exerts the effect of suppressing foaming, making it possible to prepare an easy-to-drink beverage.

(a2) 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 hydrochloric acid-methanol solution. After further partitioning with ethyl acetate, it is derivatized with bistrimethylsilyltrifluoroacetamide.
This can be subjected to gas chromatography and quantified from an internal standard (cholesterol caprate). For quantification, the group A saponin content and the group B saponin content are measured from the calibration curves of the aglycones soyasapogenol A and soyasapogenol B, and the total amount can be taken as the saponin content.

[1-2. (B) Component]
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 was completed based on the novel finding that when HMB (salt) and saponin are used in combination, foaming due to saponin can be suppressed and an easy-to-drink beverage can be prepared.

The salt of HMB may be any salt that can be incorporated as a food. For example, inorganic acid salts such as hydrochloride, hydrobromide, sulfate, hydroiodide, nitrate, 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 organic base salts such as triethylammonium salt, trienolammonium 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, more preferably a calcium salt.

Component (B) may be a naturally derived component, an artificially produced component, a genetically modified component, or a commercially available product. Commercially available products include, for example, the product name "HMB Kyowa" (manufactured by Kyowa Hakko Bio Co., Ltd.) and "Kobayashi HMB Powder" (manufactured by Kobayashi Koryo Co., Ltd.).
Component (B) may be a single component or a combination of two or more of HMB and/or HMB salts.

The content of component (B) contained in the water-dispersible composition of the present invention is preferably 25-90 w/w%, more preferably 30-85 w/w%.
When the content of the component (B) is 25 w/w% or more, the foaming of the saponin (a2) can be suppressed and the component 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 adults is preferably 100-10,000 mg, more preferably 1,000-5,000 mg. By ingesting such an amount, it is effective as a functional ingredient for muscle care, and when the component (B) is HMB calcium salt, a bone care effect due to calcium can also 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%, and It is preferably 0.4 to 2.0 w/w%.
(a1) When the content of soy isoflavone is 0.1 w/w% or more, it can be expected to function as a bone care ingredient. Moreover, when the content is 3.0 w/w% or less, it is possible to prevent excessive undissolved residue from being generated 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%, still more preferably is 1.0 to 5.0 w/w%.
(a2) When the saponin content is 0.5 w/w% or more, it is possible to prevent the occurrence of excessive undissolved matter when the aqueous dispersion is prepared. Also, when the content is 10.0 w/w% or less, foaming is not excessively high, and the component (B) exerts the effect of suppressing foaming, making it possible to prepare an easy-to-drink beverage.

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

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

The lower limit of the mass ratio of the content of component (B) to the content of saponin (a2) ((B)/(a2)) is preferably 7 or more, more preferably 10 or more, and even more preferably 15 or more. Moreover, although the upper limit is not particularly limited, it is preferably 200 or less, and more preferably 100 or less.
When (B)/(a2) is 7 or more, the component (B) can be expected to suppress foaming of (a2) saponin, and an easy-to-drink beverage can be prepared. On the other hand, when 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 ingredients as long as they do not inhibit the effects of the present invention. Optional ingredients include, for example, joint care ingredients 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, carmellose sodium , Excipients such as croscarmellose sodium, carboxymethylcellulose calcium, low-substituted hydroxypropylcellulose, crospovidone, lactose, cornstarch, talc, powdered sugar, mannitol, dextrin; sucrose, sugar, honey, glucose fructose liquid sugar, Sweeteners such as glucose, licorice (glycyrrhizin), fructose, thaumatin, maltose, brown sugar; organic acids for food such as citric acid, lactic acid, malic acid, tartaric acid, succinic acid, gluconic acid, citrate, lactate, apple pH adjusters such as sodium salts such as acid salts and succinates, calcium salts, potassium salts, carbonates; synthetic antioxidants such as dibutylhydroxytoluene, butylhydroxyanisole, erythorbic acid, EDTA, sodium sulfite, sodium hydrogensulfite ; carotenoids such as carotene, lycopene, lutein, and zeaxanthin; antioxidant vitamins such as vitamin A, vitamin B, vitamin C (ascorbic acid), and vitamin E (tocopherol, tocotrienol); flavonoids such as catechins and isoflavones; polyphenols, Or their derivatives, antioxidants such as rosemary extract; Medicinal ingredients such as aloe juice, Jiaogulan, medicinal ginseng; Fruit juices such as apple juice, plum juice, mandarin orange juice, grapefruit juice; apple flavor, plum flavor, mandarin orange Fragrances such as fragrances and grapefruit fragrances can be mentioned.
Optional components may be used singly 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 making the taste suitable for consumer tastes, the foaming effect of saponin (a2) by component (B) is suppressed, This is because an easy-to-drink 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 producing powder granules, the active ingredient as it is or mixed with other ingredients or physiologically active ingredients at the same time or in several stages is subjected to fluidized bed granulation, stirring granulation, extrusion. It can be granulated and formed into granules 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 preferable to drink it after dispersing it in an aqueous medium. A mode of use as a raw material composition for beverages is preferred. The mode of use will be described in more detail in "3. Aqueous Dispersion".
It should be noted that "dispersion" of "drinking after being dispersed in an aqueous medium" includes, in addition to the aspect of completely dissolving in an aqueous medium, forming colloidal particles, etc., and partially or wholly existing as particles in an aqueous medium. It also includes aspects.

[2. Food Compositions, Pharmaceutical Compositions]
The food composition and pharmaceutical composition of the present invention comprise the water-dispersible composition described above. When used as a food composition or pharmaceutical composition, the water-dispersible composition of the present invention can be used as an additive in food, drink or functional foods. When used as an additive, it can be added as a dry powder or as an aqueous dispersion.

There are no particular restrictions on the foods, beverages and functional foods in 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, candies, tablets, gummies, buns, yokan, pudding, jelly, ice cream, sherbet, etc.), processed marine products (kamaboko, chikuwa, hanpen, etc.), processed livestock products (hamburgers, hams, sausages, sausages, wieners, cheese, butter, yogurt, fresh cream, margarine, fermented milk, etc.), soups (powder) soups, liquid soups, etc.), staple foods (rice, noodles (dried noodles, raw noodles), bread, cereals, etc.), seasonings (mayonnaise, shortening, dressings, sauces, sauces, soy sauces, etc.).

The food and pharmaceutical compositions of the present invention may contain any of the conventional auxiliary ingredients used in manufacturing solid and 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 also be included.

Excipients include, for example, cellulose such as hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, crystalline cellulose, ethylcellulose, low-substituted hydroxypropylcellulose, and pharmacologically acceptable derivatives thereof; polyvinylpyrrolidone, partially saponified polyvinyl alcohol. Synthetic polymers such as gelatin, gum arabic powder, pullulan, agar, alginic acid, sodium alginate, xanthan gum and other polysaccharides; corn starch, potato starch, pregelatinized starch, hydroxypropyl starch and other starches, and their pharmacologically acceptable lactose, fructose, glucose, sucrose, trehalose, palatinose, mannitol, sorbitol, erythritol, xylitol, reduced palatinose, powdered reduced maltose starch syrup, maltitol and other sugars and sugar alcohols; light anhydrous silicic acid, fine silicon oxide , titanium oxide, and aluminum hydroxide gel.

Examples of disintegrants include crospovidone, carmellose calcium, croscarmellose sodium, low-substituted hydroxypropyl cellulose, carboxymethyl cellulose, carboxymethyl starch sodium, croscarmellose sodium, hydroxypropyl starch, and partially pregelatinized starch. .

Binders include, for example, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, ethylcellulose, polyvinyl alcohol, polyvinylpyrrolidone, gelatin, dextrin, cyclodextrin, starch, pregelatinized starch.

Examples of lubricants 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 only water, or may be a water-containing alcohol as long as it can be tasted. However, water is preferred.
Water is not limited as long as it can be tasted. Examples include tap water, distilled water, well water, and purified water.
The volume of water is usually 10 to 1000 mL, preferably 50 to 500 mL, and more preferably 100 to 200 mL, taking into consideration the consumer's taste.

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%, more preferably 0.005 to 0.05 w/v%. Within this range, it is useful as a bone care component.

In the aqueous dispersion of the present invention, the content of (a2) saponin is preferably 0.003 to 1 w/v%, more preferably 0.008 to 0.3 w/v%, still more preferably 0 0.01 to 0.15 w/v%. Within this range, by using the component (B), the occurrence of foaming can be suppressed, and even if foaming occurs, the foam can be eliminated, making it possible to prepare an easy-to-drink beverage.

The content of component (A) in the aqueous dispersion of the present invention is preferably 0.03 to 2 w/v%, more preferably 0.05 to 0.5 w/v%, still more preferably 0.08. ~0.2 w/v%.

The content of component (B) in the aqueous dispersion of the present invention is preferably 0.2 to 10 w/v%, more preferably 0.5 to 3.0 w/v%. Within this range, (a2) foaming due to saponin is suppressed, and even if foaming occurs, foams disappear in a short period of time, making it possible to prepare an easy-to-drink beverage.

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, still more preferably 2 to 5. be. When the aqueous dispersion has a pH of 2 to 5, the taste can be adjusted to suit consumer tastes, and the antifoaming effect of the component (B) can be improved to prepare an easy-to-drink beverage. In addition, adjustment of pH can be performed using a pH adjuster.

[4. Foaming suppression method]
The method for suppressing foaming of the present invention is a method for suppressing foaming of an aqueous dispersion containing component (A) using component (B) as an active ingredient. Since the aqueous dispersion containing 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 below).
Since the method for suppressing foaming of the present invention uses the component (B) as an active ingredient, it is possible to suppress foaming due to (a2) saponin, and even if foaming occurs, it can be eliminated in a short time (described later). (see Example 2). Therefore, even when the prepared aqueous dispersion is placed in a water bottle or the like and carried to a workplace, playground, or the like, foaming generated during transportation can be eliminated. Therefore, in the case of preparing an aqueous dispersion, it is not necessary to prepare by stirring slowly so as not to cause foaming each time when tasting, which contributes to consumer convenience.

EXAMPLES The present invention will be described in detail below with reference to examples. The following examples are intended to better illustrate the present invention and are not intended to limit the present invention. Unless otherwise specified, the method for measuring physical properties is the method described above.

[Defoaming test]:
A predetermined amount of purified water was added to a composition obtained by mixing predetermined amounts of each component shown in Tables 2 to 4 to prepare an aqueous dispersion. 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 reversal was measured, and the defoaming rate was calculated by the following method for calculating the defoaming effect. Based on the defoaming rate, evaluation was made according to the following evaluation criteria. The results are shown in the table. The test was conducted at room temperature (22-23° C.).

(Calculation method of defoaming effect)
a: Foam height of each aqueous dispersion immediately after inversion b: Examples 1 to 8: Foam height in Comparative Example 1 immediately after inversion Example 9: Foam height in Comparative Example 2 immediately after inversion Comparative Examples 3 to 7 : Foam height defoaming rate (%) of Comparative Example 1 immediately after reversal = 100 - (a / b x 100)

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

[Evaluation of ease of drinking]:
A predetermined amount of purified water was added to a composition obtained by mixing predetermined amounts of each component shown in Tables 2 to 4 to prepare an aqueous dispersion. 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, 5 male and female panelists were asked to drink 20 mL of each aqueous dispersion contained in the cylindrical container, and sensory evaluation was performed according to the following ratings. Evaluation criteria are shown below. The test was conducted at room temperature (22-23° C.).

(Rating)
5 points: Very easy to drink with almost no bubbles 4 points: Bubbles are felt but easy to drink 3 points: Bubbles are felt and slightly difficult to drink Feeling strong and very difficult to drink

(Evaluation criteria)
A: The average score of the 5 panelists is 4.5 points or more. B: The average score of the 5 panelists is 4.0 or more and less than 4.5 points. C: The average score of the 5 panelists is 3.0 points. 5 points or more and less than 4.0 points D: The average score of the five panelists is less than 3.5 points

Table 1 lists the 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 predetermined amounts of each component shown in Table 2 to prepare a 200 mL aqueous dispersion. An antifoaming test and an evaluation of drinkability were performed on the prepared aqueous dispersion. Table 2 shows the evaluation results.

From the results of Comparative Example 1, it can be seen that when component (A) is dispersed in purified water, foaming occurs and it is very difficult to drink. Moreover, even after standing still for 30 minutes, the height of the foam 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. It can be seen that it is very easy to drink with almost no feeling. Moreover, from Example 2, the height of the foam became 1 cm or less after standing still 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 low. Moreover, from the results of Examples 1 to 2 and 7 to 8, it can be seen that foaming can also be suppressed by increasing the content of component (B).

(Example 9, Comparative Example 2)
Purified water was added to a composition obtained by mixing predetermined amounts of each component shown in Table 3 to prepare a 100 mL aqueous dispersion. An antifoaming test and an evaluation of drinkability were performed on the prepared aqueous dispersion. 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, more foaming occurs, making it very difficult to drink. On the other hand, from the results of Example 9, when the composition containing component (B) together with component (A) is dispersed in purified water, even if the volume of purified water is small, there is an antifoaming effect. It turns out that it might be easy to drink.

(Comparative Examples 1, 3 to 7)
Purified water was added to a composition obtained by mixing predetermined amounts of each component shown in Table 4 to prepare a 200 mL aqueous dispersion. An antifoaming test and an evaluation of drinkability were performed on the prepared aqueous dispersion. Table 4 shows the evaluation results.

From the results of Comparative Examples 1 and 3, it can be seen that when the component (B) is not included, the foam height hardly changes even when the pH is lowered, and the ease of drinking is not affected. Further, from the results of Comparative Examples 4 to 7, it can be seen that even leucine before metabolism of HMB and glutamine, which is a water-soluble amino acid, have almost no effect of suppressing foam generation.
Therefore, it can be said that (a2) lathering of saponin is a unique effect of component (B).

Formulation examples are shown in Table 5 below.

Claims (8)

(A) component: soybean germ extract or soybean extract containing (a1) soybean isoflavone and (a2) saponin;
(B) component: 3-hydroxyisovaleric acid and/or a salt thereof;
including
The mass ratio of the content of component (B) to the content of (a2) ((B)/(a2)) is 7 to 45.7 ,
contained in the component (A),
The content of (a1) is 10.0 to 30.0 w/w%, and/or
The content of (a2) is 20.0 to 70.0 w/w%
satisfy the
A water-dispersible composition. 2. The mass ratio ((B)/((a1)+(a2)) ) of the content of component (B) to the total content of (a1) and (a2) is 5 or more. A water-dispersible composition of The water-dispersible composition according to claim 1 or 2, wherein the content of component (B) contained in the water-dispersible composition is 25 to 90 w/w% . A food composition comprising the water-dispersible composition according to any one of claims 1-3. A pharmaceutical composition comprising the water-dispersible composition according to any one of claims 1-3. An aqueous dispersion containing the water-dispersible composition according to any one of claims 1 to 3 and an aqueous medium. The aqueous dispersion according to claim 6, which has a pH value of 2-5. (A) component: (a1) soybean isoflavone and (a2) saponin-containing soybean germ extract or aqueous dispersion containing soybean extract (B) component: 3-hydroxyisovaleric acid and/or its salt is effective A method for suppressing foaming as a component.