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WO2008026629A1 - Composition alimentaire - Google Patents

Composition alimentaire Download PDF

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Publication number
WO2008026629A1
WO2008026629A1 PCT/JP2007/066744 JP2007066744W WO2008026629A1 WO 2008026629 A1 WO2008026629 A1 WO 2008026629A1 JP 2007066744 W JP2007066744 W JP 2007066744W WO 2008026629 A1 WO2008026629 A1 WO 2008026629A1
Authority
WO
WIPO (PCT)
Prior art keywords
extract
food composition
fatigue
sulfur
composition according
Prior art date
Application number
PCT/JP2007/066744
Other languages
English (en)
Japanese (ja)
Inventor
Kenji Matsushima
Hidenori Ishii
Kinji Yamashita
Motonaka Kuroda
Original Assignee
Ajinomoto Co., Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co., Inc. filed Critical Ajinomoto Co., Inc.
Publication of WO2008026629A1 publication Critical patent/WO2008026629A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof

Definitions

  • Japanese Patent Application No. 2006-233193 (filed on August 30, 2006)
  • Japanese Patent Application No. 2006-233194 (filed on August 30, 2006)
  • Japanese Patent Application No. 2006-259225 (filed on September 25, 2006)
  • the present invention provides a food composition made from seafood or processed seafood, and an example thereof.
  • the present invention relates to a food composition having anti-fatigue and / or anti-stress action including the food composition.
  • Patent Document 1 Japanese Patent Application Laid-Open No. 8-107768
  • Patent Document 1 Japanese Patent Application Laid-Open No. 8-107768
  • Patent Document 2 Japanese Patent Laid-Open No. 2005-46109
  • Japanese Patent Laid-Open No. 2005-46109 an extract extracted from a cocoon product is used. It is described that the smoke odor is enhanced by adding a sulfur-containing compound to the soot fraction and mixing it with an excipient.
  • a sulfur-containing compound to the soot fraction and mixing it with an excipient.
  • Patent Document 3 Japanese Patent Laid-Open No. 11-32721
  • ⁇ - and the total cyclodextrin weight in the fish knot extract are obtained.
  • / 3 Cyclodextrin fish extract with a scent almost the same as that of the original fish by making the ratio of the sum of the weights of cyclodextrin 60% to 100% and / 3—cyclodextrin 10% or more
  • a method for obtaining the dried product is proposed! It must be a cyclodextrin with a specific ratio of a and 13, and it is not satisfactory to suppress the deterioration of flavor and aroma.
  • an anti-fatigue composition at least one imidazole dipeptide selected from anserine, carnosine and valenin and / or a salt thereof is contained as an active ingredient (for example, Patent Document 4). Further, it is known that these imidazole compounds and D-ribose are contained as active ingredients (for example, Patent Document 5 (Japanese Patent Application Laid-Open No. 2002-338473)). Since anserine and carnosine, which are abundant in seafood and livestock meat, activate ATPase, low molecular fractions of extracts obtained from seafood, chicken, livestock meat, etc. are specifically passed through the ultrafiltration membrane. Peptides, especially anserine, carnosine, and valenin, etc.
  • an anti-stress composition a composition containing one or more imidazole compounds selected from the group of anserine, carnosine, valenine, ⁇ -methylhistidine and ⁇ methylhistidine is excessive for humans. It has been shown to have an anti-mental fatigue effect that relieves fatigue caused by mental activity and increases concentration.
  • Anti-stress comprising one or more imidazole compounds selected from the group of anserine, valenine, ⁇ -methyl histidine and ⁇ -methyl histidine, or an extract containing the same as the main component Foods and drinks are disclosed (for example, see Patent Document 8 (Japanese Patent Laid-Open No.
  • the extract containing imidazole compound as the main component is, for example, a fraction separated from a boiled juice concentrate during fish processing using ultrafiltration and an ion exchange resin (Example 6 of the same reference (paragraph)). 0039)), and the content of imidazole compound is 2% or more, preferably 10% or more, more preferably 50% or more.
  • the content of anserine is 1% or more, preferably 5% or more, more preferably Is more than 20% (see paragraphs 0014-0015 of the same document).
  • This composition is expensive and may not be practical for a general food.
  • a food composition having an anti-stress action containing migratory fish, especially salmon extract as an active ingredient is also known (see, for example, Patent Document 9 (WO2005 / 087022 Nofuretsu-don)).
  • Patent Document 1 JP-A-8-107768
  • Patent Document 2 JP-A-2005-46109
  • Patent Document 3 Japanese Patent Laid-Open No. 11-32721
  • Patent Document 4 Japanese Patent Laid-Open No. 2002-173442
  • Patent Document 5 Japanese Patent Application Laid-Open No. 2002-338473
  • Patent Document 6 WO2004 / 032652 Nonfret
  • Patent Document 7 Japanese Patent Laid-Open No. 9-20661
  • Patent Document 8 Japanese Patent Laid-Open No. 9 20660
  • Patent Document 9 WO2005 / 087022 Nonfret
  • the present invention provides a food composition that can easily and effectively suppress the deterioration of flavor and aroma produced when powdered liquid extract made from seafood or processed seafood is used as a raw material. is there. Furthermore, the present invention reduces the characteristic bitterness and eda taste when using an extract of seafood or processed seafood at a high concentration as a food composition having an anti-fatigue action and / or an anti-stress action.
  • An object of the present invention is to provide a food composition having an anti-fatigue and / or anti-stress action, which has improved food palatability such as flavor and aroma.
  • the present inventors have found that the extract of seafood or processed fishery products obtained from migratory fish such as carp and migratory fish, particularly fishfish extract.
  • the present inventors have found that a food composition that is easy to drink and has anti-fatigue and anti-stress effects can be obtained by blending fruits or fruit extract and sweeteners at a predetermined ratio.
  • the above-mentioned fish bun extract has a mass ratio of elemental sulfur to the solid content of the fish bun extract of 2.5 X 10— 6 to 2.5 X l.
  • the food composition of the present invention comprises an extract made from seafood or processed seafood as a raw material, a fruit and / or fruit extract, and a sweetener at respective solid content masses. :;! ⁇ 50: 10 ⁇ ; 150 is included.
  • the extract is obtained by adding an excipient containing cyclodextrin and a yeast extract containing a sulfur-containing compound to a liquid extract made from seafood or processed seafood. It is characterized by pulverizing the liquid extract.
  • the excipient added to the liquid extract contains cyclodextrin in an amount of 1 to 35% by mass with respect to the solid content of the extract, and the yeast sex is sulfur with respect to the solid content of the extract.
  • the sulfur-containing compound is cysteine, ⁇ -Daltamylcystine, dartathione, cystulglycine and salts thereof are preferably selected from one or two or more.
  • the yeast extract is composed of 0.025-2.5% by mass in terms of elemental sulfur, such as cystine, ⁇ ⁇ dartamyl cystine, dartathione, cystulglycine, and their It is characterized by being prepared by adding at least one selected from salts, one or more.
  • the step of forming the powder is performed using a spray drying method or a drum drying method.
  • the processed fishery product is a fish clause.
  • the food composition exhibits these functions based on maintaining the flavor and aroma over a long period of time and having anti-fatigue and / or anti-stress action
  • the present invention provides a food composition that is preferably used for these applications.
  • the extract contained in the food composition is made from seafood or seafood-added products, preferably fish buns, more preferably bonito, and contains 0.5 g or more of bonito extract solids per serving. It is preferable to do.
  • the present invention is a method for reducing fatigue and / or stress of a subject, wherein the subject in need thereof is orally ingested. including.
  • the food composition of the present invention has anti-fatigue and / or anti-stress effects derived from components extracted from fish and shellfish or processed fish products, preferably fish buns, and more preferably bonito.
  • the bitterness and eda taste peculiar to these raw materials are reduced, and according to the present invention, a powder seasoning that can suppress the deterioration of flavor and flavor of the broth by cyclodextrin and sulfur-containing yeast extract added when powdered And the food composition containing this can be manufactured simply and at low cost.
  • the raw material of the extract used in the present invention is seafood or processed fishery products. In many cases, processed seafood is used rather than fresh seafood.
  • Processed seafood products include fish buns, for example, roasted and roasted migratory fish, boiled and roasted.
  • the dried bonito obtained by mold-molding the knot can be used. After extracting hot water from raw material knots to obtain an extract, the extract is obtained by drying as it is or after concentration. It is also possible to add water to the above-mentioned raw materials, add proteases, peptidases and other proteolytic enzymes to perform enzymatic degradation, and then perform a hot water extraction operation to obtain an extract. Is possible.
  • Examples of fish buns include bonito, souta bun, bonito, bonito, bonito, bonito, miscellaneous fish, shaving, powder, and rough bonito.
  • General extraction methods for obtaining an extract from such seafood or processed seafood include liquefied carbon dioxide extraction, supercritical gas extraction, alcohol extraction, and hot water extraction.
  • a hot water extraction method is suitable as a preferable extraction method.
  • fish sections should be extracted in hot water at 75 to 95 ° C for 30 to 60 minutes.
  • Examples of methods for pulverizing the extract fraction obtained by the extraction operation include a vacuum drying method, a freeze drying method, a spray drying method, a drum dryer method, a vacuum drum dryer method, and a microwave drying method.
  • any of these methods can be used, and the dashi flavor and fragrance deterioration-suppressing effect when using the spray-drying method or drum dryer method with remarkable heat deterioration is remarkable.
  • the present invention is effective to improve the palatability as a food that is easier to drink than the conventional products.
  • fruit extract and sweetener were added.
  • sourness by adding fruits or fruit extracts and adding sweetness by adding sweeteners, the bitterness and eda taste that hinders the drinking of high-concentration extracts alone is masked, and palatability is increased. It can be increased.
  • As a blending ratio 1 to 50 parts of fruit or fruit extract solids (as soluble solids in fruit juice) is added to 100 parts of solids of fish knot extract. The proportion is preferably 2 to 40 parts.
  • the fruit or fruit extract used in the present invention has the ability to raise citrus fruits such as mandarin oranges, persimmons, eggplants, oranges, apples, pears, plums, etc. Especially when plums are used, it has good compatibility with fish sections. Easy to take.
  • the plum used in the present invention is Ome itself and a general plum obtained by salting it. In addition to dried ume, ume extract and umeboshi extract extracted from these can be used, as well as a pickling solution for making umeboshi.
  • water extraction and hot water extraction are suitable as in the extraction method described above.
  • ume meat, plum dried and extract solids are added at a ratio of !!-50, preferably 2-40 with respect to the solid content of the fish extract 100. Below this level, the bitterness of the dashi stock cannot be masked. On the other hand, the taste of ume is preceded and the acidity is not strong.
  • the type of sweetener is not limited.
  • high-intensity sweeteners such as aspartame, acesulfame, steviaside, saccharin, amino acid sweeteners such as glycine and alanine, sugars such as sucrose, glucose, maltose, fructose, trehalose, and ratatoose, honey, molasses, etc. Any of them can be used. It is also possible to use a partially decomposed product of starch. It is also possible to use a mixture of one or more of the above sugars.
  • sucrose is preferable from the viewpoint of taste, flavor and processing characteristics.
  • the present invention further devise the method for producing the fish bun extract to suppress the deterioration of the flavor and aroma of the stock of fish bun extract and make it easy to drink when it is used as a liquid food such as soup.
  • cyclodextrin is contained in part or all. Cyclodextrins are those in which D-glucose forms a cyclic structure with ⁇ (1 ⁇ 4) bonds, and generally 6 to 8 glucose bonds are known. It is called ⁇ -cyclodextrin. It is synthesized by the action of bacterial enzymes from the genus Bacillus on starch.
  • the form (type) of cyclodextrin used in the method of the present invention is not particularly limited, but / 3-cyclodextrin is preferred from the viewpoint of cost and quality.
  • the amount of cyclodextrin added is in the range of 1 to 35% by mass, preferably 5 to 20% by mass, more preferably 5 to 10% by mass, based on the solid content of the extract. If the amount is less than 1% by mass, it is difficult to obtain the effects of the present invention. If the amount is more than 35% by mass, the taste of cyclodextrin itself is affected, so that the taste of dashi is felt weak and the cost is high.
  • the sulfur-containing compound added when powdered is preferably added in the form of a yeast extract that is safe as a food and contains a large amount of sulfur-containing compounds.
  • yeast extract there are no particular restrictions on yeast extracts obtained from general materials such as brewer's yeast, baker's yeast or torula yeast by autolysis, enzymatic digestion or acid degradation.
  • the product can be obtained or manufactured as desired.
  • the content of sulfur-containing compounds is high, for example, in the case of a yeast extract containing a high concentration of sulfur-containing compounds such as glutathione obtained by devising the culture method or extraction method, it can be used as it is. It is preferable to add a compound separately and adjust the content to be within a predetermined range.
  • the sulfur-containing compound used in the method of the present invention is not particularly limited as long as it is a sulfur-containing compound generally contained in food materials.
  • sulfur-containing amino acids such as cystine, cystine, metholine, taurine, dartathione, ⁇ -Flowable peptides such as glutamylcystine and cystelucin, and flowable vitamins such as thiamine.
  • sulfur-containing compounds having a sulfhydryl group are particularly preferred. Examples thereof include cysteine, dartathione, ⁇ -daltamylcystine, cysteglycine, and salts and / or hydrates thereof.
  • cysteine may be a hydrochloride or a hydrate, and a sulfhydryl group may be generated by reduction from a disulfide such as cystine.
  • a disulfide such as cystine.
  • sulfur-containing compounds can be added to yeast extract in advance as one or two or more compositions, or a method of spraying and adding sulfur-containing compound crystals or powder to a liquid extract together with yeast extract, Method of spraying and adding diluted powder containing sulfur compound crystals or powder, sulfur-containing compound
  • An arbitrary addition method such as a method of spraying and adding a high-concentration aqueous solution of the product is employed, but it is preferable that the sulfur-containing compound is uniformly distributed at the end of the addition.
  • the amount of sulfur-containing compound added in the present invention a weight ratio of sulfur elemental on the solid content of the extract 2 ⁇ 5 X 10- 6 ⁇ 2. ⁇ ⁇ Range, preferably it is preferably added in an amount of 2 ⁇ 5 X 10- 4 ⁇ 2. 0 ⁇ 10_ 3%.
  • the added amount is less than 2.5 ⁇ 10_ 6 %, the effect of maintaining dashi flavor is hardly obtained, and 2.5 X 10—.
  • the taste of the sulfur-containing compound and the yeast extract itself is felt in the foreground, which may impair the dashi flavor.
  • a sulfur-containing yeast extract prepared by mixing a yeast extract and a sulfur-containing compound in advance, increasing the concentration of the sulfur-containing compound, or adjusting the concentration to a predetermined concentration range.
  • a sulfur-containing yeast extract prepared by mixing a yeast extract and a sulfur-containing compound in advance, increasing the concentration of the sulfur-containing compound, or adjusting the concentration to a predetermined concentration range.
  • cysteine, .gamma. Dar Tamil system in, Darutachion any one selected from systemic Interview glycine and their salts or 2
  • a sulfur-containing yeast extract can be prepared by adding seeds or more.
  • the concentration of the sulfur-containing compound can be adjusted to a preferred range by adding this to about 0.01 to 10% by mass with respect to the solid content of the extract.
  • the food composition of the present invention is a power obtained by uniformly powdering a seafood extract, an excipient containing a cyclodextrin, and a yeast extract containing a sulfur-containing compound. May contain other additives.
  • the additive include flavors, tastes, physical properties improving agents such as seasonings such as sodium glutamate, sugars, salts, spices, storage stabilizers, coloring agents, and fragrances.
  • a high content of sodium 5'-inosinate (IMP) and sodium 5'-guanylic acid (GMP) You can use the one!
  • the food composition of the present invention may be used alone or in order to be able to ingest 0.5 g or more, preferably 1.0 to 10 g in terms of solid content of the extract per fish and / or fish knot extract strength per meal.
  • 0.5 g or more preferably 1.0 to 10 g in terms of solid content of the extract per fish and / or fish knot extract strength per meal.
  • the anti-fatigue and anti-stress actions mentioned here are the fatigue recovery action that quickly recovers the body from the state of fatigue, the effect of getting tired when given exercise load and mental load, or the daily feeling It reduces the stress of eye strain, mental fatigue, or mental illness, and further improves the efficiency of brain work.
  • the present invention has improved palatability as a food that is easier to drink than conventional products in order to effectively exert the anti-fatigue and / or anti-stress effects of such fish and / or fish stalk extracts. is there.
  • the taste as a food is extremely important because it must be taken for a certain period of time.
  • the active ingredients that exhibit such anti-fatigue and / or anti-stress effects are basically described in the previous application (WO 2004/032652 pamphlet and WO 2005/0870 22 pamphlet) by the applicant. Which are incorporated herein by reference.
  • the food composition of the present invention may contain an appropriate additive within a range that does not interfere with anti-fatigue or anti-stress action.
  • Such additives may include proteins (milk protein, soy protein, etc.), sugars, fats, minerals, vitamins, savory ingredients, ingredients for formation, bacteriostatic ingredients, pigment ingredients, and the like.
  • the food composition of the present invention produced as described above can be used as a powder mixture as it is, or by appropriately preparing a liquid mixture and using it as a medicine, food or drink, supplement, seasoning, etc. .
  • solid or liquid foods or luxury products such as bread, potatoes, rice, confectionery (biscuits, cookies, cakes, candy, chocolate, chewing gum, Japanese confectionery) tofu and processed products thereof, mirin, Processed foods such as vinegar, soy sauce, miso, dressing, yogurt, ham, mayonnaise, seafood such as force, maboko, fried tempura, hampen, beverages such as fruit juices, soft drinks, sports drinks, alcoholic drinks, tea Etc.
  • yeast extract with a low content of low-molecular-weight sulfur compounds (“Yeast Ex No. 1” manufactured by Ajinomoto Co., Inc., self-digesting yeast extract, sulfur-containing compound concentration is estimated to be 0.05% by mass or less. ) 2 g of cysteine was added to 100 g to prepare a cysteine-containing yeast extract.
  • commercially available bonito is prepared to 25% (w / w) and extracted with hot water at 80 ° C for 60 minutes. did.
  • each sulfur-containing compound was evaluated in a yeast extract system.
  • Yeast extract with a low content of low molecular sulfur compounds (Yeast Extract No. 1 made by Ajinomoto Co., Inc., self-digesting yeast extract) is used as a control (control product), and 100g of yeast extract is 2g of cysteine.
  • 5 g of glutathione was added to prepare a sulfur-containing yeast extract.
  • commercially available bonito was prepared to 25% (w / w) and extracted with hot water at 90 ° C for 30 minutes.
  • the obtained high-concentration bonito extract lOOOg was prepared using the yeast extract prepared previously 0 ⁇ lg, 3 / 3-cyclodextrin (Nippon Shokuhin Kako Co., Ltd. “Celdettas B-100”) 5 g, dextrin (Sanwa Starch Industry ( The liquid extract solution to which 10 g of “Sandeck # 100”) was added was powdered by spray drying. Main flour 5 g of the powder was diluted with 95 g of hot water, and sensory evaluation of the solution was performed according to the evaluation criteria of Example 1.
  • Example 2 the test group 1 of Example 2 was used as a control, and the effect of improving the ease of drinking by adding fruits and sweeteners in the bonito extract in which deterioration of flavor and aroma was suppressed was evaluated.
  • the control is generally adjusted to 25% (w / w) of commercially available bonito and extracted with high-concentration bonito extract lOOOg extracted with hot water at 85 ° C for 45 minutes.
  • Powdered bonito extract powder denoted in the table as soup stock
  • Commercially available plum meat powder Imuraya Seika Co., Ltd. “Plum Powder”
  • lemon juice Pokka Corporation “100 Lemon”
  • yuzu juice green fruit
  • sucrose sucrose as a sweetener
  • Adjust the sample by adding honey Alignomoto Co., Inc. “Honey Syrup” and dilute the bonito extract concentration at the time of tasting (simply add fruit extract and sweetener) Sensory evaluation was performed according to the same evaluation criteria as in Example 1.
  • a double-blind crossover method was used to investigate the effects of changes in biochemical indices representing mental stress.
  • 35 healthy adult girls (average age 21. 1 ⁇ 1. 2 years, average standard deviation) divided into two groups, 11.5 g of the food composition prepared above (containing 2.4 g of bonito extract solids) ) Or placebo sample 11.5 g for 2 weeks (first intake period).
  • first intake period After a 6-week washout period, a sample different from the first intake period was ingested for two weeks (second intake period).
  • Cortisol content and amylase which are reported as biochemical indicators of mental stress, are collected from subjects' saliva at a certain time on the measurement day before and after the intake period. Activity was measured.
  • salivary cortisol The analytical values of salivary cortisol are shown in Table 4, and the measurement results of salivary amylase activity are shown in Table 5.
  • Table 4 the salivary cortisol content increased when the placebo was ingested, whereas it showed a tendency to decrease when the food composition of the present invention was ingested.
  • salivary amylase activity increased when the placebo was ingested, while it tended to decrease when the food composition of the present invention was ingested. That is, the biochemical index of any stress increased when the placebo was ingested, and decreased when the food composition of the present invention was ingested. From the above results, it was shown that mental stress can be reduced by continuously ingesting the food composition of the present invention for 2 weeks.
  • a double-blind crossover method was used to investigate the effects of ingesting the food composition of the present invention on daily fatigue and mental stress (changes in biochemical indices representing mental stress).
  • Daily fatigue was evaluated by the Profile of Mood States (POMS) test (Yokoyama et al., Japanese Journal of Public Health; 37,913-918, 1990).
  • POMS Profile of Mood States
  • 2 groups of 15 adult women (average age: 21.5 ⁇ 1.3 years, average soil standard deviation) who are fatigued adult women (select subjects who have a T score of 50 points or more in the POMS test)
  • the food composition 11.6 g (containing 2.4 g of bonito extract solids) or the placebo sample 11.6 g prepared in Example 4 was ingested for 2 weeks (first intake period).
  • Table 8 shows the analysis value of salivary cortisol
  • Table 9 shows the measurement result of salivary amylase activity.
  • the “fatigue” score increased significantly when the placebo was ingested (risk rate 0.05 or less), while no significant change was observed when the food composition of the present invention was ingested. . From these results, it was shown that the increase in “feeling of fatigue” was suppressed by ingesting the food composition of the present invention.
  • the “fatigue” score tended to decrease (increased fatigue) when the placebo was ingested, whereas there was a change in the score when the food composition of the present invention was ingested.
  • the salivary cortisol content increased when the placebo was ingested, whereas it tended to decrease when the food composition of the present invention was ingested.
  • salivary amylase activity increased when placebo was ingested, whereas it showed a tendency to decrease when ingested the food composition of the present invention. That is, the biochemical index of any stress increased when the placebo was ingested, and a tendency to decrease when the food composition of the present invention was ingested. From the above results, it has been shown that continuous intake of the food composition of the present invention for 2 weeks reduces the re-mental stress of subjects who feel tired.
  • test meal A mixture of 50 parts by weight of granulated sugar was used as a test meal. After the 1-week pre-observation period, the above composition (test meal) is ingested for 2 weeks so that the daily intake of bonito extract solids is 2.4 g. of Mood States) was used to investigate mood and emotional states. In addition, the fatigue level was measured using a flicker measuring device (Mepica Digital Flicker HE-100, manufactured by Hirobo Co., Ltd.) at a certain time in the morning and evening during the sample intake period. In addition, a questionnaire on subjective symptoms related to physical condition was conducted at a fixed time from Monday to Friday evening during the sample intake period.
  • flicker measuring device Mepica Digital Flicker HE-100, manufactured by Hirobo Co., Ltd.
  • This subjective symptom questionnaire is composed of 6 items: “Fatigue”, “Physical fatigue”, “Physical strength”, “Waking up”, “Fatigue of eyes”, and “Concentration”. It investigated by the point evaluation method. Table 10 shows the status of each score.
  • Table 11 shows changes in the POMS “fatigue” score before the pre-observation period, before the intake period, 1 week after intake, and 2 weeks after intake.
  • Example 3 An investigation of the effects of the intake of the food composition of the present invention on the daily mood 'emotional state' was conducted on 9 adult males (age 39. 6 ⁇ 2.4 years, mean soil standard deviation).
  • the food composition used in Example 3 was used as a test meal.
  • the intake was the same as in Example 3.
  • the above sample soaked bonito extract solids 2.4 g / day
  • POMS Profile of Mood State s
  • Example 6 and Example 7 a mixture of plum powder and granulated sugar was used as a test food to improve the ease of drinking with respect to the seasoning powder of the present invention.
  • ume meat powder and granulated sugar in the test meal may contribute to the above effects. Therefore, we investigated the effects of the same amount of plum meat powder and sugars used in Example 6 and Example 7 on fatigue and stress.
  • Commercially available plum meat powder (“Plum Powder” manufactured by Imuraya Seika Co., Ltd.) and 50 parts by weight of granulated sugar mixed with 5 parts by weight of bonito flavor powder were used as test foods.
  • This subjective symptom questionnaire is surveyed using a five-point evaluation method with 1 to 5 points for the four items of “fatigue”, “eye fatigue”, “concentration”, and “depth of sleep”. did. 1 point (feels very strong), 2 points (feels strong), 3 points (feels somewhat), 4 points (not feels so much), 5 points Not). I do n’t want one point for “concentration”) 2 points (not so much), 3 points (somewhat), 4 points (some), 5 points (very). In addition, regarding “depth of sleep”, 1 point (shallow), 2 points (slightly shallow), 3 points (neither), 4 points (slightly 3 ⁇ 4 tension ⁇ active exhaustion)
  • a food composition capable of suppressing deterioration of dashi flavor and aroma can be produced simply and at low cost.
  • the food composition can be added to various foods, and is useful, for example, as a food composition having anti-fatigue and / or anti-stress action.
  • it is possible to prevent and reduce fatigue-induced feelings such as eye strain, mental fatigue and mental failure, or stress-induced conditions such as mental instability. It is possible to easily provide a food composition having an anti-stress action, an anti-fatigue action against a mental load, and further an action for improving the concentration power and the efficiency of brain work. Therefore, it is useful in the food industry field for improving health and quality of life.

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  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

L'invention concerne une composition alimentaire contenant un extrait obtenu en utilisant un produit de poissonnerie ou un produit de poissonnerie traité en tant que matière première, un fruit et/ou un extrait de fruit, et un édulcorant à un rapport de masse solide de 100:1 à 50:10 à 150. En tant que produit de poissonnerie traité, un poisson séché et fumé peut par exemple être utilisé. Un extrait de ce poisson séché et fumé se présente sous forme d'une poudre obtenue en ajoutant un excipient et un extrait de levure contenant un composé contenant du soufre à un extrait liquide du poisson séché et fumé, puis par séchage. Il est préférable que l'extrait de levure contienne le composé contenant du soufre en une quantité telle que le rapport massique entre l'élément soufre et la teneur en solides de l'extrait liquide de poisson séché et fumé soit compris entre 2,5 x 10-6 et 2,5 x 10-1 %. Il est également préférable que l'excipient à ajouter à l'extrait liquide de poisson séché et fumé contienne de la cyclodextrine à hauteur de 1 à 35 % en masse par rapport à la teneur en solides de l'extrait. La composition alimentaire selon l'invention peut être ajoutée à divers produits alimentaires, et est utile en tant que composition alimentaire ayant, par exemple, une action anti-fatigue et/ou anti-stress.
PCT/JP2007/066744 2006-08-30 2007-08-29 Composition alimentaire WO2008026629A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
JP2006-233193 2006-08-30
JP2006233193 2006-08-30
JP2006233194 2006-08-30
JP2006-233194 2006-08-30
JP2006259225 2006-09-25
JP2006-259225 2006-09-25

Publications (1)

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WO2008026629A1 true WO2008026629A1 (fr) 2008-03-06

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PCT/JP2007/066744 WO2008026629A1 (fr) 2006-08-30 2007-08-29 Composition alimentaire

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WO (1) WO2008026629A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9420813B2 (en) 2007-05-08 2016-08-23 Ajinomoto Co., Inc. Sweetener
JP2018203713A (ja) * 2017-05-30 2018-12-27 学校法人福岡大学 イノシン酸を有効成分としたグリコーゲン蓄積促進用組成物

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JPS4948872A (fr) * 1972-09-18 1974-05-11
JPH1132721A (ja) * 1997-07-16 1999-02-09 Sato Shokuhin Kogyo Kk 魚節類エキス及びその乾燥物の製造法
WO2004032652A1 (fr) * 2002-10-11 2004-04-22 Ajinomoto Co., Inc. Compositions alimentaires de recuperation de la fatigue
JP2005046109A (ja) * 2003-07-31 2005-02-24 Ajinomoto Co Inc 燻煙香を増強した食品
WO2005087022A1 (fr) * 2004-03-12 2005-09-22 Ajinomoto Co., Inc. Composition alimentaire ayant un effet antistress

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JPS4948872A (fr) * 1972-09-18 1974-05-11
JPH1132721A (ja) * 1997-07-16 1999-02-09 Sato Shokuhin Kogyo Kk 魚節類エキス及びその乾燥物の製造法
WO2004032652A1 (fr) * 2002-10-11 2004-04-22 Ajinomoto Co., Inc. Compositions alimentaires de recuperation de la fatigue
JP2005046109A (ja) * 2003-07-31 2005-02-24 Ajinomoto Co Inc 燻煙香を増強した食品
WO2005087022A1 (fr) * 2004-03-12 2005-09-22 Ajinomoto Co., Inc. Composition alimentaire ayant un effet antistress

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9420813B2 (en) 2007-05-08 2016-08-23 Ajinomoto Co., Inc. Sweetener
JP2018203713A (ja) * 2017-05-30 2018-12-27 学校法人福岡大学 イノシン酸を有効成分としたグリコーゲン蓄積促進用組成物
JP7022956B2 (ja) 2017-05-30 2022-02-21 学校法人福岡大学 イノシン酸を有効成分としたグリコーゲン蓄積促進用組成物

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