JP2007222116A - Health food and drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide health food and drink having effects such as relief from fatigue, suppression of aging, antioxidation, metabolic promotion and blood circulation promotion, and having excellent flavor through masking uncomfortable taste and bitter taste peculiar to a material to be used. <P>SOLUTION: The health food and drink containing peptide and Lepidium meyenii Walp extract is further mixed with ginger or ginger extract. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a health food or drink having excellent efficacy.

In recent years, the number of people who are exposed to strong stress in a harsh working environment and feel a strong sense of fatigue is increasing, and the need for health foods that can recover from fatigue is increasing year by year.
There are various vitamins, caffeine, taurine ginseng, royal jelly, propolis protein, etc. that have been frequently used as fatigue recovery ingredients, but all of these products have major problems in flavor and smell. It is difficult to use it except for pharmaceutical forms, and it is considered difficult to use it frequently in daily eating habits.

In addition, it has been reported that peptides such as anserine, carnosine, and soybean peptide also have a fatigue recovery effect. For example, it is described that an oligopeptide having a peptide chain length of 2 to 10 is effective for recovery from fatigue after sports or work (Patent Documents 1 and 2). Further, a low molecular weight having an average molecular weight of 200 to 550 It is described that the peptide composition is effective in recovering fatigue when subjected to time fluctuation (Patent Document 3). There is also a report that the effects of relaxation, stress reduction, etc. have been recognized by the intake of soy peptide (Non-patent Document 1).
However, since the peptide obtained by enzymatic degradation has a unique strong bitter taste, when used in health foods, the flavor may be a problem in taste.

Maca (Lepidium meyenii Walp), which has been attracting attention in recent years, is a cruciferous plant native to the highlands of Peru, South America, and its rhizome has been handed as a nourishing food since ancient times. Essential amino acids and unsaturated fatty acids (linoleic acid, palmiticin) Acids, linolenic acid), minerals such as iron and zinc are included, and are known as foods with excellent nutritional value.
Regarding the efficacy of maca, a composition that has been effective for vitality regeneration and nourishment tonic and has an anticancer effect and a sexual function improving effect has been disclosed (patent document 4). Moreover, the composition which has the effect which increases the human testosterone density | concentration by using it in combination with a deer antler (antler) is shown (patent document 5). There is also a report that the possibility of a maca as an anti-inflammatory agent or anti-allergic agent is expected (Non-patent Document 2). Furthermore, an external preparation for skin whitening and moisturizing using a maca extract is shown (Patent Document 6).
A composition showing an effect of improving peripheral blood flow has been disclosed (Patent Document 7).
However, maca or its extract also has a peculiar unpleasant taste and odor, and when used in health foods, its flavor may be a problem in taste.

  Accordingly, there is a demand for health foods that combine the above components to produce health foods with excellent efficacy and that have superior quality in taste.

JP-A 63-287462 Japanese luck JP 1-2694 JP-A-4-149138 US Pat. No. 6,267,995 Special table 2003-524945 JP 2001-39854 A JP 2005-281272 A Soy Protein Research, Vol.6, p147-152 (2003) Medicine and biology: vol.145, No.6, p81-86 (2002)

  An object of the present invention is to provide a health food or drink that has excellent efficacy, masks unpleasant tastes such as unpleasant taste and bitterness peculiar to the material to be used, and has a good flavor.

  In studying the blending of health foods and beverages containing peptides and maca extracts, the present inventors are more diligent in view of the fact that the peculiar taste that the peptides and maca extracts each have has a significant effect on the preference of health foods. As a result of investigation, by blending ginger extract in addition to peptide and maca extract, it became possible to obtain a health food excellent in taste because these components were blended in flavor.

That is, the present invention
1. A health food or drink characterized by containing a peptide, maca extract, and ginger or ginger extract,
2. 1. The peptide is a soybean peptide. Health foods and beverages as described in
Is to provide.

  According to the present invention, a combination of peptide and maca extract, and further ginger extract, is a health food and drink excellent in effects such as fatigue recovery, anti-aging, antioxidant, metabolic promotion, blood circulation promotion, and unpleasant taste of peptide and maca extract It becomes possible to provide a health food or drink that masks miscellaneous tastes such as bitterness and is excellent in taste.

(peptide)
The peptide used in the present invention is an average of 2 to 20, preferably an average of 3 to 12 amino acids that are peptide-bonded in a linear or branched chain, and is used as a protein supply source. . Any material can be used as long as it contains a peptide hydrolyzate of protein, including vegetable proteins such as wheat protein and soybean protein, and animal proteins such as collagen, casein, milk whey and egg white. It can be obtained by hydrolysis using various proteases, hydrochloric acid or the like. Particularly preferred is a soy peptide having an excellent amino acid balance and a fatigue recovery effect.
The blending amount is not particularly limited, but is 0.1 to 80% by weight, preferably 0.5 to 70% by weight in the food and drink.

(Maca extract)
The maca extract used in the present invention may be an extract of any part such as maca whole grass, flowers, fruits, leaves, stems including rhizomes, bulbs, etc., but preferably the bulb part is a solvent such as water or ethanol. It is obtained by extracting and concentrating. Further, it is obtained by dry powdering if necessary.
The blending amount is not particularly limited, but is suitably 0.01 to 60% by weight, preferably 0.05 to 40% by weight in the food or drink.

(Ginger)
The health food or drink of the present invention is characterized by blending ginger or its extract in addition to the above-mentioned peptide and maca extract. Thereby, the flavor and pungent taste of ginger can mask miscellaneous tastes such as the bitterness and unpleasant taste of peptides and maca, and can be improved to a healthy food or drink with a good flavor.
The blending amount may be determined according to the desired quality and is not particularly limited, but 0.005 to 3% by weight, preferably 0.05 to 1.5% by weight in the food and drink is appropriate. If the blending amount is too small, the effect of masking the miscellaneous taste of the peptide and maca extract becomes small, and if the blending amount is too large, the pungent taste of ginger tends to become stronger.

In addition to the above raw materials, the health food and drink of the present invention includes spices such as pepper, ginger, cinnamon, lemon balm, sage, lavender, chamomile, peppermint, valerian, St. John's Word, ginkgo biloba, ginseng leaves, and extracts thereof. Can be blended.
In addition, vitamins such as vitamin A, vitamin C and vitamin E, minerals such as calcium, magnesium and iron, milk, fermented milk powder, fermented milk, skim milk powder, cheese, sweetened condensed milk and other dairy products, soy milk, soy milk powder Soymilk products such as lemon juice, orange juice, fruit juices such as apples can be blended.
In addition, sugars such as sugar alcohols such as dextrin, starch, sucrose, fructose, lactose, maltose, glucose, erythritol, maltitol, xylitol, sucralose, aspartame, acesulfame potassium, stevia In addition to sweeteners such as Lacanca, and acidulants such as citric acid, malic acid, gluconic acid, and fumaric acid, fragrances, pigments, emulsifiers, thickeners, and the like can be appropriately blended.

The food of the present invention can be in various forms such as jelly, candy, granule, tablet, capsule, powdered beverage, powdered soup, confectionery, bread, liquid beverage, liquid soup. These foods or beverages can be produced by a production method usually employed in the food field.
For example, in the form of granules, it can be produced by mixing the raw materials, granulating them by an extrusion granulation or fluidized bed granulator, and drying. When the food or beverage of the present invention is a granular food, for example, 0.5 to 15 g can be ingested 1 to 3 times a day.

  By eating the food or beverage of the present invention, health effects such as recovery from fatigue, promotion of metabolic activity, improvement of blood flow, improvement of coldness and stiff shoulders can be expected.

[Example 1] Granule food The raw materials having the composition shown in Table 1 were mixed and then granulated by a conventional method to prepare 2.2 g / bag of granule food. Soybean peptide is “High Newt” (Fuji Oil Co., Ltd.), Maca Extract Powder is “Maca Extract Powder” (manufactured by Nippon Flour Pharmaceutical Co., Ltd.), and Ginger Extract Powder is “Ginger Extract Powder” Used).

[Table 1]

[Example 2] Powdered beverage After mixing the raw materials shown in Table 2, the granules were granulated by a conventional method to prepare a granular food product of 9.5 g / bag.

[Table 2]

[Test example]
Thirty subjects were divided into 3 groups (Group A, Group B, Group C) of 10 subjects, and granular foods shown in Table 3 prepared in the same manner as in Example 1 were taken for 1 week (2.2 g) for each group for 4 weeks. ) I took it and conducted a survey of sensory evaluation and sensory effects through a questionnaire. The results are shown in Table 4.

[Table 3]

[Table 4]

(Comparative Example 3)
Granule foods were produced in the same manner as in Example 1 without blending ginger extract in the blending of Table 1. This was ingested by 10 subjects and subjected to sensory evaluation by questionnaire.
As a result, 0 persons evaluated that the flavor was “good”, 3 persons evaluated “normal”, and 7 persons evaluated “bad”.

From the above results, flavor evaluation was apt to be poor in Comparative Example 1 and Comparative Example 2 in which soybean peptide and maca extract were each blended alone, and in Comparative Example 3 in which they were blended together. However, in Example 1 in which ginger extract was blended in addition to soybean peptide and maca extract, the taste evaluation was greatly improved.
In addition, it was confirmed that the combination of each material has higher health effects such as recovery from fatigue, cold / shoulder, irritability, swelling, and rough skin than the intake of soybean peptide and maca extract alone.

Claims (2)

A health food or drink comprising peptide, maca extract, and ginger or ginger extract. The health food or drink according to claim 1, wherein the peptide is a soybean peptide.