JP2019136007A - Composition and gel-like composition - Google Patents

Abstract

To provide a composition containing HMB and an acidulant, but inhibiting the generation of precipitated sediments of the HMB, and to provide an HMB-containing gel-like composition in which a gel-like tissue is stably retained.SOLUTION: According to the present invention, provided are a composition which contains β-hydroxy-β-methylbutyric acid (HMB) or a salt thereof, gluconic acid or a salt thereof, and water, and a gel-like composition which contains HMB or a salt thereof, a first gelling agent that is agar, one or more second gelling agents selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin, and water.SELECTED DRAWING: None

Description

  The present invention relates to a composition containing β-hydroxy-β-methylbutyric acid (HMB) and a gel composition. In particular, the present invention relates to a composition containing HMB in which the generation of precipitation precipitates is suppressed. Furthermore, the present invention relates to a gel composition containing HMB in which the gel structure is stably held.

  HMB is a metabolite of leucine in the body and is said to play an important role in inducing protein synthesis in muscle. HMB is also said to have a function of increasing or maintaining muscle mass and strength.

  In Patent Document 1, when citric acid or tartaric acid, which is generally used as a sour agent for beverages, is added to HMB blended beverages, there is a problem that precipitates are generated, and malic acid or lactic acid is used in combination. It is described that generation of the precipitate is suppressed, and that malic acid, lactic acid, ascorbic acid, and acetic acid can be employed as an acidulant for HMB-containing beverages instead of citric acid and tartaric acid. Yes. However, Patent Document 1 does not describe whether or not acid components other than those generate HMB precipitates.

Japanese Patent Laying-Open No. 2015-107063

The search for an acid component that does not cause precipitation of HMB has not been sufficiently performed. An object of the present invention is to further provide a composition containing HMB and an acid component, but with suppressed generation of HMB precipitates. Another object of the present invention is to provide a gel composition containing HMB in which the gel structure is stably maintained.
In addition, Patent Document 1 describes that precipitation precipitates are more likely to be generated during the heat sterilization process and refrigerated storage. However, as a result of experiments conducted by the present inventors, it is described in Patent Document 1. It has been found that in the HMB blended beverages, precipitates are still generated during the heat sterilization process, and the generation of precipitates is significantly increased during storage at room temperature or refrigeration.

As a result of intensive studies to solve the above problems, the inventors of the present invention include HMB when gluconic acid or a salt thereof suppresses the generation of precipitation precipitates of HMB and a specific gelling agent is combined. The present inventors have found that the gel-like structure of the gel-like composition is stably maintained and completed the present invention. That is, the present invention provides the following composition, method, and gel composition.
[1] A composition comprising β-hydroxy-β-methylbutyric acid (HMB) or a salt thereof, gluconic acid or a salt thereof, and water.
[2] The composition according to [1], further including citric acid or a salt thereof.
[3] 0.01 to 10% by mass of the HMB or a salt thereof, 0.01 to 10% by mass of the gluconic acid or a salt thereof, and 40 to 99.9% by mass of the water, The composition according to [1] or [2].
[4] The composition according to any one of [1] to [3], wherein the pH is 5.0 or less.
[5] It further contains a first gelling agent that is agar, and one or more second gelling agents selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin. The composition according to any one of [1] to [4].
[6] In a composition containing HMB or a salt thereof and water, a method for suppressing the generation of precipitates of HMB, comprising the step of adding gluconic acid or a salt thereof to the composition A method characterized by that.
[7] HMB or a salt thereof,
A first gelling agent that is agar;
One or more second gelling agents selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin;
A gel-like composition containing water.
[8] 0.01 to 10% by mass of the HMB or a salt thereof, 0.01 to 5% by mass of the first gelling agent, and 0.01 to 5 of the second gelling agent The gel composition according to [7], which is contained by mass% and contains 40 to 99.9 mass% of the water.
[9] The composition according to [1],
A first gelling agent that is agar;
A gel-like composition containing at least one second gelling agent selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin.

  According to the present invention, it is possible to provide a composition containing HMB in which the generation of precipitates of HMB is suppressed. Moreover, according to this invention, the gel-like composition containing HMB with which the gelatinous structure | tissue was stably hold | maintained can be provided.

Hereinafter, the present invention will be described in more detail.
The composition of the present invention contains β-hydroxy-β-methylbutyric acid or a salt thereof, gluconic acid or a salt thereof, and water. “Β-hydroxy-β-methylbutyrate” (HMB) described herein is bis-3-hydroxy-methylbutyrate monohydrate, 3-hydroxy-3-methylbutyrate. It is a compound also called rate or 3-hydroxyisovaleric acid. As the salt of HMB, those usually used in the art can be adopted without particular limitation. For example, the salt of HMB is calcium salt, sodium salt, potassium salt, or magnesium salt. It may be. The content of the HMB or a salt thereof in the composition of the present invention can be appropriately adjusted according to the required intake, but for example, about 0.01 in terms of HMB with respect to the mass of the composition. To about 10% by weight, preferably about 0.5 to about 5% by weight.

  The gluconic acid or a salt thereof is, for example, a compound defined in the Food Additives Official Document and can be used as a sour agent or the like. As the salt of gluconic acid, those usually used in the art can be adopted without particular limitation. For example, the salt of gluconic acid is a sodium salt, a potassium salt, or a calcium salt. There may be. The content of the gluconic acid or a salt thereof in the composition is not particularly limited as long as the generation of precipitation precipitates of the HMB or a salt thereof is suppressed. It may be about 0.01 to about 10% by mass, preferably about 0.1 to about 5% by mass. By making content of the said gluconic acid or its salt into such a range, generation | occurrence | production of the precipitation deposit of the said HMB can be suppressed more effectively.

  Although the composition of this invention contains water, since it contains gluconic acid etc. together, the said HMB does not produce a precipitation deposit in the said composition. The content of the water in the composition can be appropriately adjusted according to the form of the composition, for example, about 40 to about 99.9% by mass with respect to the mass of the composition. It may be present, preferably about 80 to about 95% by mass.

  The composition of the present invention may further contain citric acid or a salt thereof. The citric acid or a salt thereof is, for example, a compound defined in the Food Additives Official Document and can be used as a pH adjuster or the like. As the salt of citric acid, those usually used in the art can be adopted without particular limitation. For example, the salt of citric acid is a sodium salt, a potassium salt, or a calcium salt. There may be. The content of the citric acid or a salt thereof in the composition is not particularly limited as long as no precipitation precipitate of the HMB or a salt thereof is generated. For example, the citric acid is converted into citric acid with respect to the mass of the composition. About 0.01 to about 5 mass% may be sufficient, Preferably it is about 0.1 to about 1 mass%. By making content of the said citric acid or its salt into such a range, the stability of pH of the said composition can be improved.

The pH of the composition of the present invention is not particularly limited as long as the HMB precipitate is not generated, but may be, for example, 5.0 or less, and preferably 3.0 to 4.6. In this range of pH, although precipitation precipitates of HMB are easily generated, according to the present invention, generation of the precipitation precipitates can be suppressed, and storage stability and the like can be imparted.
The form of the composition of the present invention is not particularly limited, and may be, for example, an aqueous solution, an emulsion, a gel, or a paste. According to the form of the composition, other components usually used in the art, for example, acidulants other than gluconic acid or salts thereof, pH adjusters, sweeteners, gelling agents, fruit juice , A fragrance | flavor, antioxidant, etc. can be mix | blended suitably.

  For example, the composition of the present invention includes, as the following embodiment, a first gelling agent that is agar, and one or more selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin. It can be set as the gel composition which further contains the 2nd gelatinizer of this. As the agar, the locust bean gum, the guar gum, the HM pectin, the xanthan gum, and the LM pectin, those usually used as gelling agents or thickeners in the art are not particularly limited. It can be adopted as appropriate. The content of these gelling agents is not particularly limited. For example, the content of the first gelling agent is about 0.01 to about 5% by mass with respect to the mass of the composition. Preferably about 0.1 to about 1% by weight, and the content of the second gelling agent is about 0.01 to about 5% by weight with respect to the weight of the composition; Preferably, it is about 0.1 to about 1 mass%. The gel composition is, for example, transparent in which the generation of HMB precipitate is suppressed, and the gel structure is stably maintained.

  The compositions of the present invention can be prepared by any method commonly used in the art. For example, the composition may be prepared by sequentially mixing predetermined components in water. In addition, the composition can be applied to foods, pharmaceuticals (internal liquids, etc.), cosmetics, and the like.

  In another aspect, the present invention relates to a method for suppressing the generation of precipitates of HMB in a composition containing HMB or a salt thereof and water, and the method comprises adding gluconic acid or Adding the salt.

  In another aspect, the present invention provides one or more first selected from the group consisting of HMB, a first gelling agent that is agar, locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin. It also relates to a gel composition containing two gelling agents and water. The second gelling agent is preferably at least one selected from the group consisting of locust bean gum, guar gum, and HM pectin. As agar, locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin, those usually used as gelling agents or thickeners in the art can be appropriately employed without particular limitation. . The content of these gelling agents is not particularly limited. For example, the content of the first gelling agent is about 0.01 to about 5% by mass with respect to the mass of the gel composition. The content of the second gelling agent may be about 0.01 to about 5 mass based on the mass of the gel composition. %, Preferably about 0.1 to about 1% by weight. By making content of these gelatinizers into such a range, the gel-like structure | tissue of the said gel-like composition can be hold | maintained more stably.

The content of the HMB in the gel composition of the present invention can be appropriately adjusted according to the necessary intake, but for example, about 0.01 to about 10 with respect to the mass of the gel composition. % By mass, preferably about 0.5 to about 5% by mass.
Further, the content of the water in the gel composition of the present invention can be appropriately adjusted according to the properties of the gel composition, for example, about the mass of the gel composition It may be 40 to about 99.9% by mass, preferably about 80 to about 95% by mass.

The gel composition of the present invention can be prepared by any method commonly used in the art.
EXAMPLES The present invention will be specifically described below based on examples, but the scope of the present invention is not limited to these examples, and it is understood that various applications can be made without departing from the spirit of the present invention. Changes can be made.

[Example 1]
A liquid composition containing HMB was prepared by mixing calcium salt of HMB (HMBCa) powder, gluconic acid, trisodium citrate, and water in the following mass ratio.
HMBCa powder 2.0 parts by mass
(1.6 parts by mass for HMB)
Gluconic acid 1.8 parts by weight Trisodium citrate 0.1 part by weight Water Remaining total 100 parts by weight

  The obtained liquid composition was a transparent liquid, and no precipitate was generated (white turbidity of the liquid composition or sedimentation of fine white aggregates). In addition, the liquid composition was heat sterilized at 92 ° C. for 20 minutes and stored at room temperature for 6 months, but no precipitate was observed during this period, and the liquid composition remained transparent. Met. The pH of the liquid composition was about 3.9.

[Examples 2-7 and Comparative Examples 1-4]
A liquid composition was prepared in the same manner as in Example 1 except that the raw materials shown in Table 1 below were used. Generation | occurrence | production of the precipitation deposit at the time of preparation of each liquid composition and after preservation | save was evaluated on the following reference | standard.
(Evaluation criteria)
5: A fine white aggregate is not recognized and is a transparent liquid.
4: A small amount of fine white agglomerates are observed, but the whole is a transparent liquid.
3: A fine white aggregate is observed, and the liquid is whiteish and transparent.
A white agglomerate of more than 2: 3 was observed, and the liquid was white and slightly opaque.
1: A large amount of white agglomerates is observed, which is a white opaque liquid.

Table 1 shows the evaluation results of the generation of precipitates.

For Examples 1 and 4 and Comparative Examples 1 and 2, as a compulsory test considering long-term storage, after cooling by heating at 90 ° C. for 30 minutes, cooling by further heating (additional heat) at 100 ° C. for 30 minutes, Generation | occurrence | production of the deposit deposit was evaluated by the above-mentioned reference | standard. The results are shown in Table 2.

In the composition containing HMB and citric acid, a precipitate was generated (Comparative Example 1), but in the composition containing HMB and gluconic acid or a salt thereof, the generation of the precipitate was suppressed (Example 1). ~ 7). In addition, in the composition containing malic acid in addition to HMB and citric acid, which corresponds to the HMB blended beverage described in Patent Document 1, the occurrence of precipitate was temporarily suppressed immediately after production, Since a large amount of precipitate was generated after storage, it was found that the stability of the composition was insufficient (Comparative Example 2).
Moreover, the same result was obtained also about the evaluation result in a forced test regarding Example 1 and 4 and Comparative Example 1 and 2 (Table 2).

Example 8
When preparing the composition of Example 1, 0.1 part by mass of vitamin C and an appropriate amount of orange flavor were further added to prepare an orange flavored beverage. In addition, the quantity of water was adjusted so that the quantity of the orange flavor drink prepared might be 100 mass parts in total. This orange flavored beverage was heat sterilized at 92 ° C. for 20 minutes and stored at room temperature for 6 months. In the orange-flavored beverage, the generation of precipitated precipitates was suppressed at the same level as in Example 1 during preparation and after storage.

[Examples 9 to 13 and Comparative Examples 3 to 6]
When the orange flavored beverage of Example 8 was prepared, the raw materials shown in Table 3 below were further added to prepare a raw material mixed solution, and the raw material mixed solution was gelated by a conventional method to obtain an orange flavored jelly. (Gel composition) was prepared. In addition, the quantity of water was adjusted so that the quantity of the gel-like composition prepared might be 100 mass parts in total. The state of each raw material mixture and the state immediately after gelation and after storage for 1 day in a refrigerator were evaluated according to the following criteria.
(Evaluation criteria for the state of the raw material mixture)
Good: Dispersed in the raw material mixture state.
Defect A: White large crystals are generated and cannot be gelled.
Defect B: A fine jelly is formed, resulting in a non-uniform gel.
(Evaluation criteria for the state immediately after gelation)
Good: Forms a gel.
Bad: No gel is formed.
(Evaluation criteria for state after storage)
Good: The gel is held stably from immediately after gelation until after storage for 1 day.
Poor: The gel collapses and forms a sol immediately after gelation and after storage for 1 day.
(Evaluation criteria for transparency after storage)
Good: A transparent gel in which no precipitate is observed.
Poor: Precipitate is generated and the gel is opaque.

The evaluation results of the raw material mixture and the gel state are shown in Table 3 below.

An HMB-containing liquid composition, a first gelling agent that is agar, and one or more second gelling agents selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin; When combined and added, the raw material mixture was able to gel well (Examples 9 to 13). And the formed gelatinous structure | tissue was stably hold | maintained through preservation | save, and it was able to maintain the transparent gel without a precipitation deposit (Examples 9-13). In particular, Examples 9 to 11 were superior to Examples 12 and 13 in terms of good gelling ability and stability of the gel-like structure during storage.
On the other hand, when agar alone was added to the HMB-containing liquid composition, white large crystals were generated in the raw material mixture, and the raw material mixture did not gel (Comparative Example 3). In addition, when carrageenan is added alone to the HMB-containing liquid composition, or when agar and carrageenan are added in combination, the raw material mixed solution gels, but the gel collapses during storage and becomes sol ( Comparative examples 4 and 6). When gellan gum was added to the HMB-containing liquid composition alone, the gel hardened finely and became a non-uniform gel (Comparative Example 5).

Example 14
An HMB-containing gel composition was prepared in the same manner as in Example 9 except that the amount of agar was 0.01% by mass and the amount of locust bean gum was 0.01% by mass. This HMB-containing gel-like composition did not have as strong gel strength as the gel-like composition of Example 9, but the gel-like structure was stably maintained during storage, and a transparent gel without precipitation precipitates Was maintained.

Example 15
An HMB-containing gel composition was prepared in the same manner as in Example 10 except that the amount of agar was 1.0% by mass and the amount of guar gum was 1.0% by mass. This HMB-containing gel-like composition has a stronger gel strength than the gel-like composition of Example 10, and the gel-like structure is stably maintained during storage, and a transparent gel without a precipitate is formed. Was maintained.

  According to the present invention, it is possible to suppress the occurrence of precipitation precipitates of HMB in the composition containing HMB, and it is possible to stably maintain the gel-like structure in the gel-like composition containing HMB. It becomes possible to provide a beverage or gel food containing HMB with improved stability.

Claims (9)

  A composition comprising β-hydroxy-β-methylbutyric acid (HMB) or a salt thereof, gluconic acid or a salt thereof, and water.   The composition according to claim 1, further comprising citric acid or a salt thereof.   The HMB or a salt thereof is contained in an amount of 0.01 to 10% by mass, the gluconic acid or a salt thereof is contained in an amount of 0.01 to 10% by mass, and the water is contained in an amount of 40 to 99.9% by mass. 2. The composition according to 2.   The composition according to any one of claims 1 to 3, wherein the pH is 5.0 or less.   A first gelling agent that is agar, and one or more second gelling agents selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin. The composition as described in any one of 1-4.   In a composition containing HMB or a salt thereof and water, a method for suppressing the generation of precipitates of HMB, comprising the step of adding gluconic acid or a salt thereof to the composition And the method. HMB or a salt thereof,
A first gelling agent that is agar;
One or more second gelling agents selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin;
A gel-like composition containing water.   Contains 0.01 to 10% by mass of the HMB or a salt thereof, 0.01 to 5% by mass of the first gelling agent, and 0.01 to 5% by mass of the second gelling agent And the gel-like composition of Claim 7 which contains 40-99.9 mass% of said water. A composition according to claim 1;
A first gelling agent that is agar;
A gel-like composition containing at least one second gelling agent selected from the group consisting of locust bean gum, guar gum, HM pectin, xanthan gum, and LM pectin.