WO2008026629A1 - Food composition - Google Patents

Abstract

A food composition containing an extract obtained by using a fishery product or a processed fishery product as a raw material, a fruit and/or a fruit extract, and a sweetener at a solid mass ratio of 100:1 to 50:10 to 150 is provided. As the processed fishery product, for example, a dried and smoked fish is used. An extract of this dried and smoked fish is a powder obtained by adding an excipient and a yeast extract containing a sulfur-containing compound to an extract liquid of dried and smoked fish followed by drying, and it is preferred that the yeast extract contains the sulfur-containing compound such that the mass ratio of sulfur element to the solid content of extract liquid of dried and smoked fish is in the range of from 2.5 x 10-6 to 2.5 x 10-1%. It is further preferred that the excipient to be added to the extract liquid of dried and smoked fish contains cyclodextrin at 1 to 35% by mass based on the solid content of extract. The food composition of the invention can be added to various foods, and is useful as a food composition having, for example, an anti-fatigue and/or anti-stress action.

Description

 Technical field of food composition

[0001] [Description of related application]

 The present invention applies to Japanese patent applications: Japanese Patent Application No. 2006-233193 (filed on August 30, 2006), Japanese Patent Application No. 2006-233194 (filed on August 30, 2006) and Japanese Patent Application No. 2006-259225 ( Filed on September 25, 2006), and all the contents of the application are

 Light

 It shall be incorporated in this document with reference.

 The present invention provides a food composition made from seafood or processed seafood, and an example thereof.

 book

 Then, it is related with the foodstuff composition formed by pulverizing the extract extracted from the bonito. In addition, the present invention relates to a food composition having anti-fatigue and / or anti-stress action including the food composition.

 Background art

 [0002] An extract ("dashi") obtained from hot-boiled fish or boiled by hot water extraction, if left in the air after extraction, quickly loses its original preferred flavor immediately after extraction. End up. In order to prevent the deterioration of the flavor of the extracted soup stock and further prevent it from being spoiled and preserve it for a long time, a method of powdering the soup stock is generally used.

 [0003] As a method for pulverizing the soup stock, a method of extracting and evaporating water directly or indirectly by applying heat or a freeze drying method or a microwave drying method are known conventional methods. In the latter case, the initial quality deterioration due to deterioration is significant, and large-scale industrial capital investment is required.

 [0004] In Patent Document 1 (Japanese Patent Application Laid-Open No. 8-107768), by adding a sulfur-containing compound in a liquid or paste stock manufacturing process using fishery products or processed fishery products as raw materials, The technology has been disclosed in which the flavor is enhanced and the deterioration of the flavor can be suppressed after production. However, this technology has been confirmed to be effective in preventing deterioration in the powdering of dashi stock!

[0005] Further, in Patent Document 2 (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. However, there is no description of the original flavor and fragrance deterioration, and the problem of suppressing this cannot be recognized.

 [0006] In addition, in Patent Document 3 (Japanese Patent Laid-Open No. 11-32721), when obtaining a fish knot extract supplemented with cyclodextrin, α- 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 And 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.

 [0007] Particularly recently, as 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. are purified, and exercise by at least one administration selected from these. Although it has been proposed to improve strength and have anti-fatigue effects, the amount of ATP, which is important in recovering fatigue after exercise, has not been studied, so the relationship with fatigue recovery is not clear. Furthermore, as a food composition for recovery from fatigue, a food composition containing migratory fish, particularly salmon extract as an active ingredient, is known (for example, Patent Document 6 (WO2004 / 032652 pamphlet)).

On the other hand, as an anti-stress composition, a composition containing one or more imidazole compounds selected from the group of anserine, carnosine, valenine, π-methylhistidine and τmethylhistidine 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. (For example, Patent Document 7 No. 20661))) Anti-stress comprising one or more imidazole compounds selected from the group of anserine, valenine, π-methyl histidine and τ-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. 9-20660)), and in Example 5 of the same document, a human computational power test and a short-term memory power test are performed. However, here, 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. Particularly, 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. Furthermore, 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)).

 When trying to use a large amount of a liquid extract made from seafood or processed fishery products as a raw material for these anti-fatigue and / or anti-stress food compositions, the extract of migratory fish is Because it has a distinct bitterness and eda, it has been required to improve the taste and flavor.

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

Disclosure of the invention

Problems to be solved by the invention [0010] The disclosures of patent documents;! To 9 are incorporated herein by reference.

 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.

 Means for solving the problem

の範囲となる含硫化合物含有酵母エキスを添加され ること、粉末形態の調製においては賦形剤として魚節抽出液の固形分に対して 1〜3 5質量％のサイクロデキストリンを添加し乾燥を行うことにより、だし本来の風味と香り の劣化が抑制され嗜好性が改善することを見出し、このような知見に基づいて本発明 を完成するに至った。 [0011] As a result of intensive research to achieve the above-mentioned object, 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. Furthermore, in order to preserve the flavor, 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.

When adding a sulfur-containing compound-containing yeast extract that falls within the range of 1 to 35 mass%, cyclodextrin of 1 to 35% by mass with respect to the solid content of fishfish extract is added as an excipient in the preparation of powder form and dried. As a result, it was found that the original flavor and fragrance deterioration was suppressed and the palatability was improved, and the present invention was completed based on such findings.

[0012] That is, 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. In a preferred embodiment, 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. characterized in that it comprises a sulfur-containing compound to be a ^{2. 5 X 10- 6 ~2. 5} X 10 _ 1% of the range in a mass ratio of the element. The sulfur-containing compound is cysteine, γ-Daltamylcystine, dartathione, cystulglycine and salts thereof are preferably selected from one or two or more. In one embodiment of the present invention, the yeast extract is composed of 0.025-2.5% by mass in terms of elemental sulfur, such as cystine, ダ ル dartamyl cystine, dartathione, cystulglycine, and their It is characterized by being prepared by adding at least one selected from salts, one or more. In another preferred embodiment of the present invention, the step of forming the powder is performed using a spray drying method or a drum drying method. In a particularly preferred embodiment of the present invention, the processed fishery product is a fish clause.

 [0013] Further, in a different aspect of the present invention, 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, Accordingly, 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.

 [0014] In still another aspect, 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 invention's effect

 [0015] 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. In addition, 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.

 BEST MODE FOR CARRYING OUT THE INVENTION

[0016] 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. The ability to use either dried or salted products, especially fish salmon. Examples of fish buns include bonito, souta bun, bonito, bonito, bonito, bonito, miscellaneous fish, shaving, powder, and rough bonito.

[0017] 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. Although there is no particular limitation, a hot water extraction method is suitable as a preferable extraction method. As conditions for hot water extraction, fish sections should be extracted in hot water at 75 to 95 ° C for 30 to 60 minutes.

 [0018] 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. In the present invention, 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.

 [0019] In order to effectively exhibit the anti-fatigue and / or anti-stress action of such fish knot extracts, the present invention is effective to improve the palatability as a food that is easier to drink than the conventional products. Alternatively, fruit extract and sweetener were added. By adding 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.

[0020] 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. As for the extraction method of plum, water extraction and hot water extraction are suitable as in the extraction method described above. As for the mixing ratio, 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.

 [0021] Further, the type of sweetener is not limited. For example, 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. However, among the above saccharides, sucrose is preferable from the viewpoint of taste, flavor and processing characteristics. For sugars, add 10 to 150 parts per 100 parts of fishfish solids. The proportion is preferably 80 to 130 parts. A ratio of 100 to 130 parts is more preferable. Below this, the bitter taste of fish stock derived from fish can not be masked, while on the other hand, sweetness remains and it is preferable as an aftertaste.

 [0022] 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. Can provide a food composition that is easy to ingest as a solid, semi-solid food such as capsule, granule or jelly.

[0023] In the present invention, as an excipient to be added when powdered, known excipients such as dextrin, lactose, salt, sodium glutamate, granulated sugar, gelatin and the like can be used, at least one of them. The cyclodextrin is contained in part or all. Cyclodextrins are those in which D-glucose forms a cyclic structure with α (1 → 4) bonds, and generally 6 to 8 glucose bonds are known. It is called γ-cyclodextrin. It is synthesized by the action of bacterial enzymes from the genus Bacillus on starch. There is a property to include molecules of a certain size in the pores inside, and using this property, stabilization of unstable substances, solubilization of hydrophobic substances, etc. Used in the food and pharmaceutical fields. 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.

In the present invention, 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. As the 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. When 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. For example, sulfur-containing amino acids such as cystine, cystine, metholine, taurine, dartathione, _Ί -Flowable peptides such as glutamylcystine and cystelucin, and flowable vitamins such as thiamine. Of these, sulfur-containing compounds having a sulfhydryl group are particularly preferred. Examples thereof include cysteine, dartathione, γ-daltamylcystine, cysteglycine, and salts and / or hydrates thereof. For example, cysteine may be a hydrochloride or a hydrate, and a sulfhydryl group may be generated by reduction from a disulfide such as cystine. When any one or more of these sulfur-containing compounds containing a sulfhydryl group is used, the effect of suppressing deterioration of the flavor and aroma of the soup stock according to the present invention is great. These 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.

の範囲、好ましくは 2· 5 X 10— ⁴〜2. 0 Χ 10_³%の範囲で添加することが好ましい。添加量が 2. 5 Χ 10_⁶%以下ではだし風 味保持の効果は殆ど得られず、 2. 5 X 10— 。以上では含硫化合物及び酵母エキス 自体の呈味が前面に感じられ、だし風味を損ねる可能性がある。したがって特に好ま しくは、酵母エキスと含硫化合物とを予め混合し、含硫化合物の濃度を高め、又は所 定の濃度範囲となるように調整した含硫酵母エキスを用いることができる。例えば、硫 黄元素換算で 0· 025-2. 5質量⁰ /₀となるように、システィン、 γ—ダルタミルシステ イン、ダルタチオン、システュルグリシン及びそれらの塩から選ばれる何れか 1種又は 2種以上を添加して含硫酵母エキスを調製することができる。これを抽出物の固形分 に対して 0. 01〜； 10質量％程度添加することにより、含硫化合物の濃度を好ましい 範囲に調整することができる。 [0025] 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.} Δ Χ

Range, preferably it is preferably added in an amount of ^{2 · 5 X 10- 4 ~2.} 0 Χ 10_ 3%. When the added amount is less than 2.5 Χ 10_ ⁶ %, the effect of maintaining dashi flavor is hardly obtained, and 2.5 X 10—. In the above, the taste of the sulfur-containing compound and the yeast extract itself is felt in the foreground, which may impair the dashi flavor. Therefore, it is particularly preferable to use 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. For example, 0-025-2 in sulfur element conversion. To be 5 mass _^0/0, 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.

 [0026] The food composition of the present invention, as described above, 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. In this case, examples of 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. In addition, in order to strengthen the flavor and richness of the various yeast extracts mentioned above, a high content of sodium 5'-inosinate (IMP) and sodium 5'-guanylic acid (GMP) You can use the one!

[0027] In addition, 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. By mixing with the above-mentioned additives, it is possible to provide a food composition having anti-fatigue and anti-stress effects. 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. That is, 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. In order for these effects to be exerted, 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.

 [0028] 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.

 [0029] 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. . As the form of food and drink, 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.

 [0030] Next, the power to explain the present invention in more detail by way of examples. The present invention is not limited to these examples.

 Example 1

[0031] Evaluation of a cyclodextrin addition system in powdering of bonito extract was performed. First, 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. In general, commercially available bonito is prepared to 25% (w / w) and extracted with hot water at 80 ° C for 60 minutes. did. To the obtained high concentration bonito extract lOOOg, the previously prepared cysteine-containing yeast extract was added to 0 · lg, / 3-cyclodextrin (Nippon Food Chemicals Co., Ltd., Celldettas B-100)) and dextrin (Sanwa). A liquid extract solution containing 15 g of Starch Industry Co., Ltd. (“Sandeck # 100”) added (see Table 1 for each addition ratio) was pulverized by spray drying. 5 g of this powder was diluted with 95 g of hot water, and the sensory evaluation of the solution was performed according to the evaluation criteria attached in Table 1 below.

 As a result, as shown in Table 1 below, by adding cyclodextrin instead of dextrin as an excipient, deterioration of the flavor and aroma of the soup stock was suppressed and the preferred power was achieved.

[0033] [Table 1]

 <Evaluation criteria> Score 5 points: Strong or preferable

 4 points: Slightly strong or slightly preferred

 3 points: Same as additive-free

 2 points: Slightly weak or slightly unfavorable

 1 point: weak or unfavorable

 Example 2

[0035] Next, 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. Then, 5 g of glutathione was added to prepare a sulfur-containing yeast extract. Generally, 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.

 [0036] As a result, as shown in Table 2 below, the addition of the sulfur-containing compound suppressed the deterioration of the flavor and fragrance of the soup stock, and was favorable.

[0037] [Table 2]

 Example 3

 [0038] [Effect of adding fruit extract and sweetener to bonito extract]

 Next, 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. As described above, 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. Yeast extract with low molecular compound content LOOg fermented mother extract prepared by adding 2g cystine 0 · lg, / 3—cyclodextrin (Nippon Food Chemical Co., Ltd. “Celdettas B-100”) 5 g of dextrin (Sandex Starch Co., Ltd. “Sandeck # 100”) 10 g was added, and powdered bonito extract powder (denoted in the table as soup stock) was used. Here Commercially available plum meat powder (Imuraya Seika Co., Ltd. “Plum Powder”), lemon juice (Pokka Corporation “100 Lemon”), yuzu juice (green fruit), sucrose as a sweetener, Adjust the sample by adding honey (Ajinomoto 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.

[0039] As a result, the ease of drinking as a bonito extract was improved by adding a fruit extract and a sweetener as described below. [0040] [Table 3]

 Combination of fruit extract and sweetener

 average at rF3,

Example 4

 [0041] [Effects on mental stress]

 Generally, commercially available bonito was prepared to 25% (w / w) and extracted with hot water at 90 ° C for 45 minutes. 250 g of dextrin (Sanwa Starch Co., Ltd. “Sandeck # 100”) was added to 5 kg of the resulting koji extract, and pulverized by freeze-drying. By mixing 50.5 parts by weight of commercially available plum meat powder, 55.9 parts by weight of granulated sugar, and 20.4 parts by weight of commercially available kelp extract powder with respect to 100 parts by weight of the obtained bonito extract powder, A food composition was obtained. In addition, the composition of bonito extract powder in the above composition was replaced with bonito flavor powder, caramel, salt and dextrin, and the composition prepared with the same ingredients other than bonito extract powder was used as a placebo sample. Using.

[0042] 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). 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. The analytical values of salivary cortisol are shown in Table 4, and the measurement results of salivary amylase activity are shown in Table 5. As shown in 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. In addition, as shown in Table 5, 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.

 [Table 4]

 Salivary cortisol analysis value

 Ingestion Sample Ingestion 1¾ 'it

 Placebo 2.95 Sat 0.24 3.27 ± 0.31 0.32 ± 0.35 Soup stock 3.40 Sat 0.26 3.28 ± 0.28 -0.12 ± 0.30

 Mean ± SE n = 35 (μg / L)

[0044] [Table 5]

 Salivary amylase activity

 Ingestion sample Before ingestion After ingestion I s

 Placebo 30.6 ± 2.2 36.5 ± 3.7 5.9 Sat 21.9

 35.4 people 3.6 34.8 people 2.8 -0.7 people 3.3

 Mean ± SE n = 35 (KU / L) Example 5

 [0045] [Effects on daily fatigue and mental stress]

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). 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). After a 6-week washout period, a sample different from the first intake period was ingested for 2 weeks (second intake period). One measurement day before and after the intake period At a fixed time, we conducted a survey of mood and emotional state using the POMS test (manufactured by Kaneko Shobo Co., Ltd., No.850), and measured the score of the “fatigue” item. In addition, we conducted a subjective symptom questionnaire to investigate items related to fatigue at bedtime during sample intake. This subjective symptom questionnaire consists of four items, “fatigue”, “eye fatigue”, “concentration”, and “depth of sleep”. 1 point (feels very strong), 2 points (feels strong), 3 points (feels somewhat), 4 points (not feels so much), 5 points doesn't feel like 5 points ). Regarding “concentration”, I did not want 1 point), 2 points (not so much), 3 points (somewhat), 4 points (some), 5 points (very). The “sleep depth” was 1 point (shallow), 2 points (slightly shallow), 3 points (neither), 4 points (slightly deep), and 5 points (deep). For the subjective symptom questionnaire, the average values of the 7-day score of the first week and the score of the second week of each intake period were obtained and compared. In addition, saliva was collected before the POMS test, and cortisol content and amylase activity reported as biochemical indicators of mental stress were measured. Table 6 shows the results of the POMS “fatigue” score, and Table 7 shows the results of the subjective symptom questionnaire. Table 8 shows the analysis value of salivary cortisol, and Table 9 shows the measurement result of salivary amylase activity. As shown in Table 6, 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. In addition, as shown in Table 7, 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. I can't believe it In addition, regarding “eye fatigue”, when the placebo was ingested, the score showed a tendency to decrease (increased eye fatigue) (significant tendency; risk factor of 0.1 or less). On the other hand, the food composition of the present invention There was no significant change in the intake. With regard to “concentration”, the score was significantly decreased (risk rate 0.05 or less) when taking placebo (concentration decreased), while significant when taking the food composition of the present invention. The change was unacceptable. Furthermore, with regard to “depth of sleep”, there is a tendency that the score does not change when the placebo is ingested, and the strength, while the score of the food composition of the present invention increases (the sleep becomes deeper) (significant tendency). ; Risk factor is 0.1 or less) It has been certified. From the above subjective symptom questionnaire results, the intake of the food composition of the present invention suppresses an increase in “fatigue” and “eye fatigue” and suppresses a decrease in “concentration”. And "depth of sleep" was shown to improve.

[0046] As shown in Table 8, 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. In addition, as shown in Table 9, 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.

 1+ 1+

 It was.

 [0047] [Table 6]

 POMS— Changes in F score (fatigue score)

 Ingestion sample Ingestion Change after ingestion

 Phuuse ^, 57.1 ± 2.1 4.4 ± 2.0

 Boiled stock 57.2 ± 1.9 0.8 ± 1.8

 Mean ± SE n = 15

 *: p <0.05 (significant difference before and after intake period)

[Table 7]

 Change in score in subjective symptoms

 Ingestion sample Before ingestion After ingestion

 Placebo 2.1 Sat 0.1 2.0 Sat 0.1

 Feeling tired

 Amber stock 2.0 people 0.1 2.0 people 0.1

 J ™ Sepo 2.5 Sat 0.1 2.2 Sat 0.2

 Eye fatigue

 Sashimi 2.3 2.3 0.2 2.1

 Concentration Placebo 2.8 Sat 0.1 2.6 Sat 0.1 *

 Sashimi stock 2.6 2.6 0.2 2.6 0.2

 J ™ Sepo 3.2 people 0.1 3.2 people 0.2

 Depth of sleep

Sashimi stock 3.2 people 0.2 3.4 people 0.2 ^$

 Mean soil SE n = 15

 *: p 0.05 (changes before and after intake are significantly different)

 $: p (0.1)

[0049] [Table 8] Salivary cortisol analysis value

 Ingestion J

 Before ingesting sample After ingesting Sato

 Placebo 2.85 people 0.29 3.19 people 0.56 0.34 people 0.56

 Dashi stock 3.05 ± 0.31 2.86 ± 0.33 -0.19 ± 0.32

Mean soil SE n = 15 (ju g / L)

[Table 9

 Salivary amylase activity

 Ingestion J

 Before ingesting sample After ingesting Sato

 Placebo 28.0 ± 3.6 32.6 ± 7.2 4.7 ± 6.9

 30.6 people 4.1 30.2 people 4.5 -0.5 people 3.7

 Mean person SE n = 15 (KU / L) Example 6

 [0051] [Daily stress, mood such as fatigue 'influence on emotional state and eye strain]

 Nine adult males and females (age 39. 6 ± 2.4 years, average soil standard deviation somewhat somewhat) were examined for daily stress, feelings of fatigue, emotional state, and eye strain. Ah

 Yayama:

 (Difference). Example 2 Test Zone 1 Powder Seasoning Feeling Bad Feeling U Material * Nijijiji (bonito extract powder) 10

 The

 Power

 For 0 parts by weight, 45 parts by weight of commercially available ume meat powder (“Plum powder” manufactured by Imuraya Seika Co., Ltd.)

 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. 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.

 [0052] [Table 10]

 State at start A am j

 Ύ と も w w wow I feel strongly I don't feel it I can't say either ¾ <I feel somewhat I can't say either I don't say anything At all I can't say either

 I don't feel much I can't say either

There is a medium power. Chiki; ¾ 1. [0053] In addition, for the subjective symptom questionnaire! /, Calculated the average value for 5 days from Monday to Friday in the first observation period, the first week of intake, and the second week of intake, Ratio for average value

T

 Compared to others, it was hard work. 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.

 [0054] [Table 11]

 POMS test results

 Chain or it

 54.3 1.5 52.0 1.6

 48.8 2.4 49.3

 53.0 4.4 50.3 3.

 1.5 51.8 3.1

 59.6 2.7 54.0 2.6

 55.8 Sat 3.3 53.8 2.4

 220.2 ± 1 1.1 20 feet 10.9

 MEAN + SEM n = 9

[0055] As shown in Table 11, it was shown that the “tension-anxiety” score significantly decreased (ρ <0 · 05), that is, improved by ingesting the food composition of the present invention. In addition, a tendency to decrease the “fatigue” score by the intake of the food composition of the present invention (significant tendency; ρ <0.1), that is, a tendency to improve was shown. “Tension-anxiety” was improved, suggesting that taking the food of the present invention may reduce daily mental stress. The results of the subjective symptom questionnaire are shown in Table 12.

 [0056] [Table 12]

 Results of subjective symptom questionnaire

 Pre-observation period Intake 1 week Intake 2 week Fatigue 3.9 people 0.3 3.8 people 0.2 3.6 people 0.3 Physical fatigue 3.6 soil 0.3 3.6 ± 0.2 3.5 soil 0.3 physical strength 3.2 people 0.2 3.1 people 0.3 3.0 people 0.3 waking up 3.4 people 0.4 3.3 0.5 0.5 2.0 0.4 tiredness 4.1 soil 0.3 4.0 ± 0.3 3.9 soil 0.3 concentration 3.0 soil 0.2 3.0 ± 0.3 2.8 soil 0.2

 MEAN ± SEM n = 9

As shown in Table 12, the tendency to improve in the intake period in any of the items "fatigue", "physical fatigue", "physical strength", "wake up", "eye fatigue", and "concentration" Was confirmed. From these results, it was shown that, by taking the food composition of the present invention for 2 weeks, “feeling of fatigue” felt daily, particularly “feeling of fatigue of the body” and “eye fatigue” improved. In addition, “concentration” improves, suggesting the possibility of improving the efficiency of brain work. It was. On the other hand, the flicker value measurement results are shown in Table 13. The average of the measured values from Monday to Friday in the previous observation period, intake 1 week and intake 2 week was shown. In addition to the morning measurement and the evening measurement, the value obtained by subtracting the morning measurement from the evening measurement (hereinafter referred to as “Ritz force one value”) is also shown.

 [Table 13]

 Flicker 1 厦 change

 Pre-observation period Intake 1 week Intake 2 week Morning 35.5 people 0.4 35.6 people 0.8 35.7 people 0.9

 34.1 Sat 0.7 34.3 Sat 0.8 34.5 Sat 0.9

 Evening-morning -1.4 people 0.3 -1.4 people 0.5 -1.2 people 0.4

 MEAN SEM n = 9

[0059] As shown in Table 13, both the morning and evening flicker values tended to increase during the intake period. The Δ flicker value did not change significantly during the intake period. Flicker values are thought to reflect information processing ability of the brain through vision (Amagasaki et al., Occupational Medicine; 34,565-573, 1992) and are used as indicators of eye strain and brain fatigue. The The above-mentioned flicker value results and the subjective symptoms of “eye fatigue” show an improvement trend, and it was shown that the intake of the food composition of the present invention improves eye fatigue.

 Example 7

 [0060] [Effects on daily fatigue]

 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. After one week of non-ingestion period, the above sample (soaked bonito extract solids 2.4 g / day) is ingested for 1 week and POMS (Profile of Mood State s) before and after the non-ingestion period and intake period ) We investigated the mood and emotional state of the test. Since one person dropped out during the intake period, the results of 8 persons (39.8 ± 2.5 years, average soil standard deviation) were analyzed. Table 14 shows the changes in the POMS “fatigue” score during the non-intake period and before and after the intake period.

[0061] [Table 14] Changes in POMS “fatigue” scores

 n intake

 Not ingested 9 57.7 ± 3.4 59.6 ± 2.7 1.9 ± 1.5 to # Ingested 8 60.3 people 2.9 57.3 people 3.8 -3.0 ± 1.7

MEAN SEM n = 8,9

 #: p <0.1

 [0062] As shown in Table 14, the power that showed a tendency to increase the "fatigue" score during the non-intake period The "fatigue" score decreased during the intake period of the food composition of the present invention, that is, " There was a tendency for “fatigue” to improve. In addition, the change in the “fatigue” score showed a tendency for the change in the intake period to be lower (significant trend; p <0.1) than in the non-intake period. From the above results, it was shown that “fatigue” felt daily is reduced by taking the food composition of the present invention for 1 week.

 [0063] [Comparative Example 1]

In the experiment of Example 6 and Example 7 shown above, 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. In other words, it was considered that 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. Adult women with a feeling of fatigue (PMS subjects with a “Fatigue” score of 50 points or more were selected as subjects) 15 (average age 21.5 ± 1.3 years, average soil standard deviation) In addition, the above test meal was ingested once a day for 2 weeks so that the intake amounts of plum meat powder and granulated sugar were the same as in Example 6 and Example 7. At a certain time on the measurement day before and after the intake period, a mood / emotional state was investigated by the POMS test (No. 850 manufactured by Kaneko Shobo Co., Ltd.). We also conducted a subjective symptom questionnaire to investigate items related to fatigue at bedtime during the sample intake period. 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 ¾ tension ^ active exhaustion)

 5 points (deep). For the subjective symptom questionnaire, the average values of the 7-day score of the first week and the score of the second week during each intake period were obtained and compared. Table 15 shows the results of POMS, and Table 16 shows the results of the subjective symptom questionnaire.

 [Table 15]

 POMS test results

54.1 2.4 58.5 Sat 1.9

 55.6 2.5 57.3 Sat 2.4

 52.5 1 .8 54.4 Sat 2.0

 46.0 2.0 46.7 ± 2.4

 57.1 2.1 61 .5 Sat 1.6

 56.0 2.3 60.5 Sat 2.2

 MEAN SEM n = 15

 *: p 0.05 (There is a significant difference between before and after intake)

 0.1 (There is a significant difference in changes before and after intake)

 [0065] [Table 16]

 Change in score in subjective symptom questionnaire

 1 week 2 weeks

 Fatigue 2.1 Sat 0.1 2.0 Sat 0.1

Eye fatigue 2.5 people 0.1 2.2 people 0.2 ^$

 Concentration 2.8 Sat 0.1 2.6 Sat 0.1 *

 Sleep depth 3.2 Sat 0.1 3.2 Sat 0.2

 Mean person SE n = 15

 *: poku ο5 (changes before and after intake are significantly different)

$ _{: Ρ0.1} (there is a significant difference in the change before and after ingestion)

[0066] As shown in Table 15, the “fatigue” and “confused” scores were significantly higher when the test meal (plum meat powder + granulated sugar + bonito flavor) in this comparative example was ingested (risk rate 0.05 or lower) Increased, ie worsened. The “tension-anxiety” score increased with a significant trend (risk rate 0.1 or less). In addition, as a result of the subjective symptom questionnaire, “eye fatigue” tends to decrease (increased eye fatigue) when taking the test meal in this comparative example (significant tendency; risk factor 0.1 or less) )showed that. With regard to “concentration”, it was observed that the score decreased significantly (risk rate 0.05 or less) (concentration decreased) when taking this test meal. There was no change in the score of “depth of sleep”. [0067] From the above results, this test meal (plum meat powder + granulated sugar + bonito flavor) did not show any effect of improving fatigue or stress. From these results, it was shown that the action for improving fatigue and stress confirmed in Example 6 and Example 7 was due to the powder seasoning (powder extract powder) of the present invention.

 Industrial applicability

[0068] According to the present invention, 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. According to the present invention, 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.

 [0069] Although the present invention has been described with reference to the above-described embodiments, the present invention is not limited to the configurations of the above-described embodiments, and can be made by those skilled in the art within the scope of the present invention. Of course, various modifications and corrections will be included.

Claims

The scope of the claims  [I] An extract made from seafood or processed seafood, a fruit and / or fruit extract, and a sweetener in a solid mass of 100:;! ~ 50: 10-150 A food composition characterized by comprising a proportion.  [2] The food composition according to claim 1, wherein the extract made from the processed fishery product is a fish stalk extract. [3] The food composition according to claim 1, wherein the fruit and / or fruit extract is derived from plum. [4] The fish knot extract is a powder obtained by adding an excipient and a sulfur-containing compound-containing yeast extract to a fish knot extract and then drying, and the yeast extract is a fish knot extract. solids to 2. 5 X 10- ⁶ ~2 at a weight ratio of elemental sulfur for. the food composition according to claim 2, characterized in that it comprises a δ Χ ΙΟ- ο range to become a sulfur-containing compound of . [5] The food composition according to claim 4, wherein the excipient comprises 1 to 35% by mass of cyclodextrin based on the solid content of the fish extract. 6. The sulfur-containing compound is one or more selected from cystine, dartathione, γ-daltamylcystine, cysteylglycine, and salts thereof. Food composition. [7] Cysteine so that the yeast extract is 0.025 to 2.5% by mass in terms of elemental sulfur. Or γ-daltamylcystine, dartathione, cystelglycine, or a salt thereof, and is prepared by adding one or two or more thereof. 5. The food composition according to 5. [8] The food composition according to claim 4 or 5, wherein the fish knot extract is dried using a spray drying method or a drum drying method. [9] The food composition according to claim 2, wherein the fish knot extract is an extract extracted from fish knot with hot water at 75 to 95 ° C for 30 to 60 minutes. [10] A seasoning comprising the food composition according to any one of claims 1 to 9. [II] A food or drink or a health supplement comprising the food composition according to any one of claims 1 to 9. [12] A food composition having anti-fatigue and / or anti-stress action, comprising the food composition according to any one of claims 9 to 9 as a constituent component. [13] The anti-fatigue and / or anti-stress product according to claim 12, wherein the food composition is made from bonito and contains 0.5 g or more of the food composition per serving. A food composition having a use. [14] A method for reducing fatigue and / or stress of a subject, comprising orally ingesting the food composition according to any one of claims;! To 9 to a subject in need thereof Method.