JP2001029042A - Edible composition containing natural carnosine - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain at a low cost a natural carnosine-containing edible composition which can efficiently exhibit the physiological effects of the carnosine and does not cause the evils of an excessive intake, even when invariably drunk or eaten. SOLUTION: This edible natural carnosine-containing composition comprises 40 to 70 wt.% of a carnosine-containing natural extract and 30 to 60 wt.% of a vegetable extract and/or a fish or shellfish extract. Therein, the carnosine- containing natural extract is an extract extracted from the muscles of a vertebrate, and contains the carnosine in an amount of >=400 mg per 100 g of solid contents, when solidified. The vegetable extract is an extract obtained from vegetables, and the fish or shellfish extract is an extract obtained from fishes or shellfishes.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a health food, a fortified food and the like, and more particularly to an edible food which can be used alone for food and drink, and which is used as a raw material, a constituent or a constituent of food or drink. It relates to a composition containing natural carnosine.

[0002]

2. Description of the Related Art Carnosine is a dipeptide represented by β-alanyl-L-histidine discovered by Gulevic and Amiradzibi from a meat extract in 1900.

[0003] Carnosine is used for (1) prevention of muscle fatigue, (2)
Cell membrane protection, (3) role as antioxidant, (4) role as neurotransmitter in olfactory organ, (5) improvement of eye lens function with aging, (6) role as anti-aging substance,
(7) a role as an anti-stress substance, (8) a physiological buffering effect for neutralizing a pH change when lactic acid generated in the blood accumulates during intense exercise, (9) an immune stabilizing effect, (10 ) It is known to have physiological effects and functions such as a radiation protection effect.

Carnosine naturally exists in muscles of vertebrates such as fish, reptiles, birds and mammals only, and in cerebrospinal fluid and intraocular fluid of mammals. In the case of vertebrate cows and chickens, depending on the site, they are abundant in shin meat in cows and breast meat in chickens. It is known that fish with red muscles such as skipjack tuna, which is said to be the ultimate teleost fish, are present in high concentrations in white muscles and in high concentrations in the muscles of fast-fed horses. It is also known to play a physiological buffer role in neutralizing pH changes when lactic acid generated in the blood during heavy exercise accumulates.

[0005] Regarding the physiological effects of carnosine, 19
In 1994, Australian R.A. Holliday reports that carnosine delays the aging of cultured human diploid fibroblasts. For short-distance athletes, boaters, and marathon runners, Harris and Parkhouse discuss the physiological buffering capacity that neutralizes the pH change when lactic acid generated in the blood accumulates during intense exercise.
e have reported a study.

[0006] In 1988, the Bruce Ames group announced that carnosine blocks the production of 8-0 HdG in an in vitro test system and reported that carnosine has anti-aging and antioxidant functions. Since then, antitumor agents, immunomodulators, agents for preventing and treating liver disorders, agents for preventing osteoporosis, compositions for protecting skin, agents for preventing and treating diabetes, radical scavengers in vivo, antiulcer agents, agents for stomatitis, learning Inventions using carnosine in performance-enhancing compositions and the like have been proposed and patent applications have been filed.

In the case of medical raw materials, it has been proposed to produce carnosine by a synthetic method, and artificially synthesized carnosine is used as a medical raw material.

It is also conceivable to apply the physiological effects of carnosine to applications other than the above-mentioned medical uses. For example,
When applying the physiological effects of carnosine to athletes, soccer players need to continuously perform intense movements such as jumping, kicking, tackling and dashing during the game, and respond to the attack of the opponent. It is necessary to contract and maintain powerful muscles to maintain control and balance of the ball. During the game, soccer players rapidly accumulate lactic acid in their blood, and while the normal blood lactic acid value is 0.5 to 2.2 mmol / liter, it can be as high as 7 to 8 mmol / liter during the game. This leads to an unfavorable condition called lactic acidosis and impaired athletic ability. Dehydration also becomes severe. Sports players, such as soccer players, are often required to have good eyesight.

Therefore, it is conceivable to apply the role and physiological effects of the above-mentioned carnosine, such as the PH buffering ability of carnosine, to foods and drinks for athletes by using drinks, soups and the like for hydration. Many athletes, such as short-distance athletes, require advanced anaerobic athletic ability, so they not only help maintain and improve the health of athletes, but also It has been desired to provide foods that can meet the demands of food products.

As described above, considering the use of carnosine in foods and drinks for health foods, medical treatments, and athletes, it is desirable to use carnosine made from natural products.

[0011] As described above, carnosine is present in muscles such as beef, chicken, skipjack, tuna, and the like. Carnosine can be extracted as a natural product using these as a raw material to obtain a purified product. When it comes to things, it becomes expensive.

[0012] Further, since it is used for food and drink, it is desired that the food has essential taste.

However, to date, an edible composition containing natural carnosine, which can be provided at low cost using carnosine made from natural products as a raw material and has a taste essential to food, has been proposed. Had not been. Further, in an edible composition containing such natural carnosine, the role and effect of the aforementioned carnosine,
An edible natural carnosine-containing composition in which the physiological effect of carnosine is further enhanced and nutritional balance is taken into consideration has not been proposed.

[0014]

DISCLOSURE OF THE INVENTION The present invention relates to an edible natural carnosine-containing composition which can be provided at low cost using carnosine made from natural products, and which has an indispensable taste to foods. In addition, the role and physiological effects of the above-described carnosine are further enhanced, and nutritional balance is taken into consideration.Constituents and components of conventionally known ordinary foods include natural carnosine. It is an object of the present invention to provide an edible natural carnosine-containing composition which can be provided as a food product.

[0015]

SUMMARY OF THE INVENTION In order to provide an edible natural carnosine-containing composition which contains natural carnosine and can be obtained easily and inexpensively from natural products, the inventors of the present application have proposed a method for producing natural carnosine. The use of an extract containing carnosine was adopted, and in order to further obtain a carnosine-containing composition having essential taste in food, an extract of natural products such as vegetables contained carnosine from this natural product. It was considered for use with an extract.

In the course of intensive research on the combination of an extract containing carnosine from natural products and an extract of natural products such as vegetables, the role played by carnosine and the physiological effects are additively enhanced. It has been discovered that the present invention has been completed and the present invention has been completed.

The inventor of the present application first screened natural products and selected those containing carnosine at a high concentration. As a result of the screening, those found to contain carnosine at a high concentration were extracts extracted from beef, skipjack, tuna, eel, chicken, and pork shown in Table 1 below.

[0018]

[Table 1]

All the materials are extracts obtained by extracting natural products with hot water and concentrating them. In the extraction, a raw material (natural product) is extracted with a 10-fold amount of hot water (85 ° C. to 95 ° C.), and the extract is concentrated by vacuum concentration.

Next, in order to screen a combination of natural extracts such as vegetables combined with an extract of a natural product containing carnosine at a high concentration, a rat fibroblast culture experiment was performed on the natural extracts such as vegetables. .

That is, for screening, a concentrated extract extracted from each natural product such as vegetables is added to a culture medium of rat fibroblasts and cultured. It was measured. The results are shown in Table 2 below.

The components of the media of rat fibroblasts used in this measurement, calcium chloride (Cacl _2): 200mg
/ L, ferric nitrate _{(Fe (NO 3) 3 ·} 9H 2 O):
0.1 mg / liter, potassium chloride (KCl): 10
0 mg / liter, magnesium sulfate (MgSO ₄ ):
98 mg / liter, salt (NaCl): 0.1 mg /
Liter, sodium hydrogen carbonate (NaHCO ₃ ): 3,
700 mg / liter, sodium phosphate (NaH ₂ P
O ₄ .H ₂ O): 125 mg / liter, D-glucose (D-Glucose): 1,000 mg / liter.

[0023]

[Table 2]

When the rat fibroblasts were cultured in a normal medium, the survival time of the rat fibroblasts was 17 days, as shown in "Control" in Table 2. Therefore, as shown in Table 2, those having a survival time equal to or higher than that obtained by culturing rat fibroblasts in a normal medium were selected as a combination material.

Also in this experiment, the raw materials were all extracts obtained by extracting and concentrating natural products with boiling water, and the extraction was performed by using 10 times the amount of raw materials (natural products) in hot water (85 ° C. to 95 ° C.).
, And the extract is concentrated by vacuum concentration.

Next, in order to examine the additive effect of the purified carnosine product and the natural vegetable extract shown in Table 2, the effect of extending the survival days of rat fibroblasts of the combination product of the purified carnosine product and the natural extract was examined. A culture experiment to measure was performed. The results are as shown in Table 3 below.

[0027]

[Table 3]

From the above results, carnosine was added to Chinese cabbage extract,
In the medium containing the cabbage extract, an additive effect of prolonging the survival days of rat fibroblasts was observed.

Also in this experiment, the used Chinese cabbage and cabbage are extracts obtained by extracting a natural product with hot water and concentrating the same, and extracting the raw materials (Chinese cabbage and cabbage) by 10 times the amount of hot water (85 ° C. to 95 ° C.). ), And the extract is concentrated by vacuum concentration.

Next, in order to examine the additive effect of the purified carnosine product and natural product extracts such as fish and shellfish shown in Table 2, the survival time of rat fibroblasts of the combination product of the purified carnosine product and the natural extract was extended. A culture experiment to determine the effect was performed. The results are as shown in Table 4 below.

[0031]

[Table 4]

From the above results, an additive effect of prolonging the survival days of rat fibroblasts was observed in a medium in which carnosine was mixed with oyster extract, shrimp extract and kelp extract as fish and shellfish extracts.

Also in this experiment, the oyster, shrimp and kelp used were extracts obtained by extracting a natural product with hot water and concentrating it, and the extraction was performed using raw materials (oyster, shrimp and kelp).
Was extracted with 10 times the amount of hot water (85 ° C. to 95 ° C.), and the extract was concentrated by vacuum concentration.

From the above results, it was found that the addition of a natural extract (vegetable extract, seafood extract) to purified carnosine has an additive effect on the extension of the survival time of rat fibroblasts.

Here, in consideration of use as health foods, medical foods, foods and drinks for athletes, and the fact that it is provided at a low cost, it is necessary to ensure safety even when eating and drinking regularly. It is important to be able to produce inexpensively (ie, no adverse effects of overdose) and to produce inexpensively. From this viewpoint, it is necessary to use carnosine at a high concentration instead of using purified carnosine and to obtain inexpensive natural carnosine. Extracts are to be used.

Therefore, in the screening of Table 1,
A culture experiment was performed using a combination of beef extract, chicken extract, pork extract, vegetable extract, and seafood extract, which was confirmed to contain carnosine in high concentration, in a soup-like manner, and the survival days of rat fibroblasts Was obtained, the results shown in Table 5 below were obtained.

[0037]

[Table 5]

As described above, a beef extract, a chicken extract, a pork extract, a fish and shellfish extract, and a vegetable extract are mixed to form a soup, and the mixture is cultured in a rat fibroblast medium. Admitted.

In this experiment, the beef / chicken / pork extract, seafood (crab) extract, and vegetable (Chinese cabbage) extract used were extracts obtained by extracting a natural product with boiling water and concentrating the extract. (Beef, chicken, pork, crab, Chinese cabbage) was extracted with a 10-fold amount of hot water (85 ° C. to 95 ° C.), and the extract was concentrated by vacuum concentration.

According to the results of the screening shown in Table 1 above, the carnosine content was the highest in beef extract / concentrated extract in 100 g of the solid component.
5,064 mg (milligram)
It is a pork extract and concentrated extract.
mg (milligram). However, from the experimental results shown in Table 5 above, even when the seafood extract was added to the pork extract-concentrated extract, the cell survival effect was inferior to that of the beef extract-concentrated extract. The cell survival effect was confirmed as in the case where the extract was added.

Therefore, a carnosine-containing natural extract containing at least 400 mg (milligrams) or more of carnosine in 100 g of the solid component can exhibit a carnosine-specific physiological effect such as a cell survival effect. it is conceivable that.

In the above examination, vegetable extracts from natural products (such as Chinese cabbage), such as beef extract-concentrated extracts, which are carnosine-containing natural extracts from natural products (such as beef),
All seafood extracts from seafood (such as shrimp)
It is an extract obtained by extracting a natural product as a raw material with hot water and concentrating the extract. The natural product as a raw material is extracted with a 10-fold amount of hot water (80 ° C to 95 ° C), and the extract is concentrated in vacuo. It is what was concentrated in. However, extraction from natural products to produce carnosine-containing natural extracts, vegetable extracts, and fish and shellfish extracts is not limited to only such a method. In addition, extraction with a 50% solution of ethyl alcohol can also be performed. The amount of water to be added is not limited to 10 times.

From the above examination, the inventor has completed the present invention.

That is, the present invention is an edible natural carnosine-containing composition obtained by combining a carnosine-containing natural extract with a vegetable extract and / or a seafood extract. Here, the combination of the carnosine-containing natural extract with the vegetable extract and / or the seafood extract is such that the carnosine-containing natural extract is 40 to 70% by weight, and the vegetable and / or seafood extract is 30 to 60% by weight. It is preferable that

The edible natural carnosine-containing composition of the present invention can be used alone for food and drink. For example, it can be used for drinking as it is in an extract form, or dried and powdered for use in eating and drinking, or can be provided as a granular product or a tableted product using a conventionally known granulating material or molding material.

Further, it can be contained in the conventionally known raw materials, components and constituents of ordinary foods and beverages, and provided for eating and drinking. For example, natural carnosine-containing drinking water can be dissolved in drinking water, or can be put into soups or put into bread ingredients and provided as a natural carnosine-containing food for eating and drinking. Various forms of beverages and foods can be used, such as concentrated soups, liquids for beverages, powdery foods, and solid foods.

In the above, the carnosine-containing natural extract is obtained by using muscles of vertebrates such as cows, chickens, pigs, teleosts (bonito, tuna), and eels as raw materials, and using 10 times the amount of hot water (85 ° C. to 95 ° C.). C.) and the extract is concentrated by vacuum concentration.

However, other than the above, any natural product which contains carnosine at a high concentration can be used, and the method for producing a natural extract containing carnosine is also described above. However, the method is not limited to this.

For example, extraction can be carried out using a 50% solution of ethyl alcohol. In the case of hot water extraction as described above, the amount of hot water used for extraction is added to vertebrate muscle as a raw material. About 10 to 20 times the amount,
The temperature of the hot water can be in the range of about 60C to 95C.

However, in order to effectively exert the physiological effects of carnosine, when the solid component is used, 100 g of the solid component is used.
It is desirable to prepare a natural extract containing carnosine so that an extract containing 400 mg or more carnosine per extract is obtained.

In the above, the vegetable extract is Chinese cabbage,
It can be obtained by using natural vegetables such as cabbage as a raw material, extracting it with a 10-fold amount of hot water (85 ° C. to 95 ° C.), and concentrating the extract by vacuum concentration. However, even if other than the above is a natural product, when used in combination with carnosine,
Any method can be used as long as it can enhance the physiological effect of carcinone, and the method for producing the vegetable extract is not limited to the above method.

For example, it is possible to perform extraction using a 50% solution of ethyl alcohol. In the case of hot water extraction as described above, the amount of hot water used for extraction should be 10 It is possible to set the amount of hot water to about 20 to about 20 times, and to set the temperature of the hot water to about 60 ° C. to about 95 ° C.

Further, in the above, the seafood extract is made from seafood such as crab, shrimp, clams, kelp, etc., and extracted with a 10-fold amount of hot water (85 ° C. to 95 ° C.). It can be obtained by concentrating by vacuum concentration. However,
Other than the above, it is a natural product, and when used in combination with carnosine, any can be used as long as it can enhance the physiological effect of carcinone, and the method for producing a seafood extract is also described above. However, the method is not limited to this.

For example, it is possible to perform extraction using a 50% solution of ethyl alcohol, and in the case of hot water extraction as described above, the amount of hot water used for extraction is determined based on the amount of fish and shellfish used as raw materials. The amount can be about 10 to 20 times, and the temperature of the hot water can be in the range of about 60 ° C to about 95 ° C.

The edible natural carnosine-containing composition of the present invention can be obtained only by combining the carnosine-containing natural extract and the vegetable extract, or can be obtained only by combining the carnosine-containing natural extract and the seafood extract. The edible natural carnosine-containing composition of the present invention can be obtained. Furthermore, both the vegetable extract and the fish and shellfish extract may be combined with the carnosine-containing natural extract to obtain the edible natural carnosine-containing composition of the present invention. These combinations can be variously changed from the viewpoint of taste, taste, flavor and the like. As the vegetable extract, an extract from one kind of vegetable such as Chinese cabbage or cabbage can be used, or a plurality of vegetable extracts can be used in combination. As the fish and shellfish extract, an extract from one kind of shellfish such as crab, shrimp, clam and kelp can be used, or a plurality of shellfish and shellfish extracts can be used in combination. Any of them can be variously changed from the viewpoint of taste, taste, flavor and the like.

As described above, the edible natural carnosine-containing composition of the present invention can be incorporated into raw materials, constituents, and components of conventionally known ordinary foods and beverages and used for eating and drinking. In a single meal, the edible natural carnosine-containing composition of the present invention contains 50 mg or more of carcinone at the time of eating and drinking.
It is preferable to include it in a constituent element in order to effectively exert the physiological effects of calcinone.

Here, when the edible natural carnosine-containing composition of the present invention is contained in the conventionally known raw materials, constituents and constituents of food and drink to make natural carnosine-containing beverages and foods, the final product, natural product In order to adjust the taste of carnosine-containing beverages and foods, it is preferable to use a small amount of spices and seasonings, such as salt and pepper, as a small amount of auxiliary material.

In the above, the ratio of the carnosine-containing natural extract to the vegetable extract and / or the seafood extract was determined to be 400 mg per 100 g of the solid component as described above.
The carnosine-containing natural extract containing carnosine and the vegetable extract and / or the fish and shellfish extract in a ratio of 40 to 70% by weight and 30 to 60% by weight are the edible natural carnosine-containing compositions of the present invention. Contained in food and drink,
It is a food and drink that has been eaten and consumed over the years, and has been determined from the viewpoint of imparting appropriate taste, taste, and flavor. That is, vegetable extract and / or
Alternatively, if the component ratio of the seafood extract is less than 30% by weight, the taste is insufficient from the viewpoint of taste. Conversely, if it exceeds 60% by weight, the taste and flavor are not suitable for long-term daily eating and drinking. Is not preferred.

According to the edible natural carnosine-containing composition obtained by combining the above-described carnosine-containing natural extract of the present invention with a vegetable extract and / or a seafood extract, rat fiber is compared with food without carnosine. The number of days of cell existence by blast cell culture can be extended 1.5 times or more.

According to the present invention, by combining only natural products, the physiological effect of carnosine can be further enhanced and exerted, and safety can be ensured even when eating and drinking constantly (ie, There is no adverse effect of overdose) and can be provided at low cost.

Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto.

[0062]

Example 1 5 kg of beef meat extract as a natural extract containing carnosine, 1.2 kg of onion extract, 1.2 kg of Chinese cabbage extract, 0.2 kg of ginger extract, 0.2 kg of garlic extract, 0.2 kg of shiitake mushroom extract as vegetable extracts Was used.

In addition, 2 kg of salt (rock salt or natural salt), black pepper powder 0.
The resulting mixture was mixed with 0.05 kg to obtain 9.05 kg of a liquid concentrated soup. In the above, beef meat extract is 15 times the amount of hot water (80 ° C.) with respect to beef meat as a raw material.
And extracted by concentrating the extract by vacuum concentration. The vegetable extract is obtained by extracting vegetables such as onion (onion) as a raw material with a 20-fold amount of hot water (95 ° C.), and concentrating the extract by vacuum concentration.

The concentrated soup can be drunk by dissolving 4 g of the concentrated soup in 150 cc to 200 cc of hot water which is suitable for a single meal.

The carnosine in this concentrated soup was replaced with HPL
When measured by Method C, 800 g in 4 g of concentrated soup
g of carnosine.

Using rat fibroblasts (3YI), this concentrated soup was added to the medium at 1 mg / ml and 100 μg / m, respectively.
1, 10 μg / ml, and after 2 weeks, 3 weeks, 4
When the survival rate of the cells after a week was measured, the results shown in Table 6 were obtained.

[0067]

[Table 6]

From the results, it was found that the concentrated soup had an effect of extending the life of rat fibroblasts.

The concentrated soup of the present invention becomes a soup simply by dissolving it in hot water, can be conveniently carried anytime and anywhere, can be easily drunk in a scene according to the intended use, and can be used as a supplement for enhancing the athlete's health or a controlled aging food And it can be used for other health foods.

[0070]

Example 2 Using 4.0 kg of chicken meat extract as a carnosine-containing natural extract, 0.7 kg of onion extract, 0.4 kg of Chinese cabbage extract, 0.2 kg of ginger extract, 0.1 kg of garlic extract as vegetable extracts,
0.2 kg of ginseng extract and 0.2 kg of celery extract were used. To this, 1.0 kg of salt (rock salt or natural salt) and 0.002 kg of white pepper powder were mixed as auxiliary materials for adjusting the taste of the final product to obtain 6.5 kg of a concentrated extract.

The concentrated extract is prepared by dissolving 2 g of the concentrated extract in 150 cc to 200 cc of water or hot water which is suitable for a single food and drink, and can be consumed as a concentrated chicken nourishment beverage.

In the above, the chicken meat extract is obtained by extracting chicken meat as a raw material with a 20-fold amount of hot water (95 ° C.) and concentrating the extract by vacuum concentration. The vegetable extract is obtained by extracting vegetables such as onion (onion) as a raw material with a 15-fold amount of hot water (80 ° C.), and concentrating the extract by vacuum concentration.

As a result of measuring carnosine by HPLC method, 28.2 g of the concentrated extract contained 68.2 mg of carnosine.

Using rat fibroblasts (3YI), this concentrated extract was added to the medium at 1 mg / ml and 100 μg / m, respectively.
1, 10 μg / ml, and after 2 weeks, 3 weeks, 4
When the survival rate of the cells after a week was measured, the results shown in Table 7 were obtained.

[0075]

[Table 7]

From the results, it was found that the concentrated chicken nutritional drink has an effect of extending the life of rat fibroblasts.

The nutritional beverage of the present invention can be dissolved in cold water,
It can be easily used as a beverage by dissolving it in hot water, and can be used as a beverage for sports players and the like.

[0078]

Example 3 4.0 kg of bonito extract as a carnosine-containing natural extract, 2 kg of Chinese cabbage extract, 1.0 kg of cabbage extract, 1.0 kg of onion extract, 0.5 kg of ginger extract and 0.5 kg of seafood extract as a vegetable extract Using 1.0 kg, these were mixed to obtain 8.6 kg of concentrated extract. 7. This concentrated extract
Dextrin (2.5 kg) was mixed with 6 kg, and dried with a tram drier to obtain 10.0 kg of a powder for a vegetable-flavored beverage.

In the above, the bonito extract is obtained by extracting bonito as a raw material with a 10-fold amount of hot water (60 ° C.) and concentrating the extract by vacuum concentration. The vegetable extract is obtained by extracting vegetables such as Chinese cabbage as a raw material with 10 times the amount of hot water (60 ° C.) and concentrating the extract by vacuum concentration. 1 kelp as raw material
It is obtained by extracting with 0 times the volume of hot water (60 ° C.) and concentrating the extract by vacuum concentration.

This powder is used in an appropriate amount for one serving.
4 g of this powder is dissolved in 50 cc to 200 cc of water or hot water, and can be drunk as a vegetable-flavored beverage.

In 4 g of the powder for a vegetable flavored drink, H
As a result of measurement of carnosine by the PLC method, 51.8 mg of carnosine was contained.

Using rat fibroblasts (3YI), this vegetable-flavored beverage powder was added at 1 mg / ml and 10 mg / ml to the medium, respectively.
After adding 0 μg / ml and 10 μg / ml, 2 weeks later, 3
When the survival rate of the cells after 4 weeks was measured, the results shown in Table 8 were obtained.

[0083]

[Table 8]

From the results, it was found that the powder for a vegetable flavored drink had a prolonging effect on rat fibroblasts.

The powder for a vegetable-flavored beverage of the present invention is portable and convenient in powder form, can be used not only as a beverage but also as a seasoning, and can be used as a health food.

[0086]

According to the present invention, the raw animal cells contain a unique natural carnosine, and the same imidazole compound, anserine and taurine, and high-quality amino acids and peptides (all of which are natural products) are concentrated. Included,
It is possible to provide an edible natural carnosine-containing composition in which an antioxidant component contained in vegetables is combined to give consideration to nutritional balance.

The physiological function of carnosine is additively enhanced by the combined use of vegetable extract and seafood extract, and the edible natural carnosine-containing composition of the present invention, which is composed of only natural products, is characterized by water Ingredients for conventional foods and drinks, such as dissolved in and consumed as a drink, included in soup ingredients, included in bread ingredients, etc.
It can be provided to athletes, elderly people, and the like as a food and drink containing natural carnosine by being included in the constituents and constituents, and can be eaten and consumed deliciously without being bored even when used regularly. In addition, it can be easily used as a portable device,
It can be used in various situations.

It is conceivable to use it as a means for providing foods useful for future aging countermeasures, health maintenance / disease prevention measures, and strengthening for athletes.

With the aging society, prevention of aging, prevention of illness and maintenance of health are not only national issues but also personal issues. Human fibroblasts and rat fibroblasts have been reported to prolong their lifespan. However, in the edible natural carnosine-containing composition of the present invention, although it is In vitro, it has been confirmed that its life-prolonging effect is confirmed, and aging control Clues to foods and longevity foods have been obtained.

Further, instead of directly eating raw beef and raw chicken containing carnosine at a high concentration, useful components can be taken out and processed to be provided in a form considering convenience.

Claims (3)

[Claims] An edible natural carnosine-containing composition obtained by combining a carnosine-containing natural extract with a vegetable extract and / or a seafood extract. 2. A carnosine-containing natural extract comprising 40-70.
30% by weight of vegetable extract and / or seafood extract
An edible natural carnosine-containing composition which is combined in a proportion of 60% by weight. 3. A carnosine-containing natural extract is an extract extracted from vertebrate muscle, and contains at least 400 mg of carnosine per 100 g of solid matter when solidified, and vegetable extract. The edible natural carnosine-containing composition according to claim 1 or 2, wherein the extract is a vegetable extract and the fish and shellfish extract is a fish and shellfish extract.