JP2003245048A - Jelly food with relaxation effect - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide jelly food as a functional food having high effect of emitting flavor components to bring high relaxation effect. <P>SOLUTION: This jelly food contains a gelling agent at a melting temperature of ≥25°C and a flavor matter and is used for eating and drinking by heating. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a functional food having a relaxing effect such as improvement of brain function or autonomic nerve function and increase of peripheral skin temperature.

[0002]

2. Description of the Related Art In today's society, which is sophisticated and complicated, and is active 24 hours a day, people are exposed to various types of physical, chemical, psychological and social stress. Especially for modern people living in complicated human relationships, psychological factors are a major factor in stress.

Various studies have been conducted on psychological stress and various symptoms caused by it, for example,
When psychological stress is sensed in the cerebrum, it is reported that noradrenaline release is enhanced in a wide range of brain regions, which triggers mental symptoms such as anxiety and tension (Tanaka Masatoshi: Metabolism, Vol. .26, 122-13
1, 1989). Therefore, it has been strongly desired to develop a food or the like having an effect of relaxing such psychological stress and relaxing.

As an example of the development of foods having such a relaxing effect, "an anti-stress agent containing the amino acid L-theanine as an active ingredient" (JP-A-6-100442, 19).
(Published April 12, 1994) and "Brain function improving agents, food and beverage additives" (JP-A-8-73350, March 1, 1996).
Published on 9th) is known. Regarding the application of theanine to food, Nagato et al. Reported (Yukiko Nagato, Food and Science,
2, 86-89, 1999), and is beginning to be used for some beverages.

With respect to herbs that have been cultivated since ancient times, various effects and functionalities that contribute to their health have been clarified. For example, it is widely known that essential oils of chamomile and lemon have sedative and antispasmodic effects and anti-inflammatory and antibacterial effects. In addition, the event-related potential of the electroencephalogram (CN
It has been reported academically that essential oils such as chamomile, which is one of the herbs, have a sedative effect using (V) etc. (Torii, Shigeo, "Smell Science", Sadataka Takagi, Tatsuaki Shibuya, Ed.
Asakura Shoten, 201-207, 1989).

Regarding the relaxing effect of drinking a beverage, Yamashita et al., "Relaxing Effect of Drinking Tea with Aroma" (Journal of the Japanese Society of Physiological and Anthropology, Special Issue, 42nd Annual Meeting, 32-33) , 1999) and doujin, "Effects of scents generated when drinking tea on physiological response" (Journal of the Physiological and Anthropological Society, Vol. 5, No. 5).
3, 15-22, 2000). Here, if you smell the mixed scent of passion fruit, grapefruit and lavender oil when you drink tea, you will have sedative and relaxing effects by increasing α-waves, reducing sympathetic nerve activity and increasing parasympathetic nerve activity. It is reported that

One of the inventors, Tsunoda et al. Studied the relaxing effect of herbal tea such as chamomile tea, and reported its effect on the appearance amount of α-waves in EEG (“Evaluation of relaxation effect of northern plants”). , Food Industry, Vol.44, No.10, May 30
Japanese issue, 23-27, 2001). In addition, one of the inventors, Moritani et al., Described the relaxing effect of chamomile tea in “Changes in autonomic nervous function and emotional index by chamomile tea intake” (Abstracts of the 29th Annual Meeting of the Biofeedback Society of Japan, 21, 2001). Reporting.

However, simple solution-type beverages such as black tea and herbal tea quickly dissipate the scent, and the residual and residence times in the oral cavity and digestive tract are short, so that the functionality as described above is obtained. Holds aroma components having
There are few opportunities to sustain and ingest, and the effect cannot be exerted more strongly and continuously.

[0009] In order to enhance the persistence of aroma, it is also practiced to drink jelly and harden it to eat and drink. Usually, jelly foods are mass-produced as called chilled desserts, chilled and distributed at low temperatures (2 to 10 ° C), and eaten at low temperatures (around 10 ° C). For example, jelly such as fruit, coffee and wine, pudding, yogurt, mousse, bavarois, souffle, fruit compote, bramange, Japanese confectionery, Western confectionery, and jelly-like foods used for Chinese and French cuisine are known. Has been. These are eaten and drink at a temperature in a low temperature range or a normal temperature range, and are hardly heated and eaten.

Generally, the aroma component contained in the aroma substance is a low molecular weight compound, which is more likely to volatilize under a higher temperature condition and less likely to evaporate at a low temperature condition, so that the emission of the aroma is suppressed at a low temperature condition. Therefore, in jelly foods that are eaten and drink at low temperatures as described above, before and after eating, during eating and after eating and drinking, the effusive effect of the fragrance component is low, the stimulation to the olfactory sense is insufficient, and as a result, However, there was a problem that there were few psychological and physiological effects on food and drinkers.

[0011]

SUMMARY OF THE INVENTION An object of the present invention is to provide a functional food having a high effect of releasing an aroma component and therefore a high relaxing effect.

[0012]

Means for Solving the Problems As a result of intensive studies aimed at achieving the above-mentioned objects, the present inventors have found that a jelly containing a gelling agent and an aroma substance having a melting temperature higher than room temperature and heated and eaten. They have found that foods can solve the above problems, and have completed the present invention.

That is, the present invention includes the following inventions. (1) A jelly food containing a gelling agent having a melting temperature of 25 ° C. or higher and an aroma substance. (2) The jelly food according to (1), wherein the gelling agent is gellan gum, carrageenan, locust bean gum or a mixture of two or more thereof. (3) The jelly food according to (1) or (2), wherein the aroma substance is a plant extract. (4) The jelly food according to (3), wherein the plant extract is an herbal extract. (5) The jelly food according to any one of (1) to (4), wherein the jelly food is heated and then served. (6) The jelly food according to any one of (1) to (5), which has a relaxing effect. (7) The jelly food according to any one of (1) to (6), wherein the relaxing effect is enhancement of α-wave, decrease in heart rate, decrease in sympathetic nerve activity level, or increase in peripheral skin temperature.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The jelly food of the present invention which contains an aroma substance and is heated at a temperature higher than room temperature (for example, about 60 ° C.) rather than at a low temperature (for example, about 10 ° C.) is effectively diffused during eating and drinking. It has the feature that This is because the volatile aroma component contained in the jelly food of the present invention is more likely to diffuse to the surroundings as the temperature rises. As a result, the jelly food of the present invention can bring a stronger aroma to the drinker.

Further, since the food of the present invention has a jelly-like form, it retains low-molecular-weight aroma components in the polymer using a gelling agent as a medium, and differs from the case of having a simple aqueous solution form. It is characterized by gradually releasing the aroma components. Furthermore, since jelly foods are viscous, the amount of residue in the oral cavity after eating and drinking is higher than in the case of liquid. Then, the fragrance substance retained in the residue increases the duration of the scent. Similarly, the retention time of aroma substances in the digestive tract is longer than that of liquids, so
This has the effect of prolonging the effective absorption time of the aroma component and other functional components.

Further, the jelly food has a feature that it can satisfy a feeling of hunger. Therefore, by using the jelly food of the present invention as a diet food, a synergistic effect of reducing hunger and stress due to diet can be brought about. As described above, it is clear that the jelly food of the present invention has a high fragrance emission and persistence and is advantageous for absorbing and ingesting aroma components as compared with foods that are eaten and drink at a low temperature.

The jelly food of the present invention is prepared by a method commonly used in the art, such as an extract of plants such as herbs and aroma substances such as fruit juices, sugars, emulsifiers, acidulants, inorganic salts, pigments, vitamins, etc. It can be produced by mixing an additive component and the like with a gelling agent, heating and dissolving in water, and gelling this. Each component is added in an amount usually used in the art and is not particularly limited.

The gelling agent used in the present invention is not particularly limited as long as it does not melt when heated and eaten and can maintain the gelled state. Those whose melting temperature is higher than room temperature, that is, 25 ° C or higher, preferably 37 ° C or higher, and more preferably 50 to 100 ° C are used. Such gelling agents include gellan gum, carrageenan, locust bean gum, xanthan gum, curdlan, glucomannan, galactomannan, pectin, sap gum, agar, alginates, gellan gum,
It is preferable to use xanthan gum, carrageenan or locust bean gum. The above gelling agents may be used alone or in combination. In the present invention,
It is preferred to add gellan gum, carrageenan and locust bean gum in combination. In this case gellan gum, carrageenan and locust bean gum are preferably used in a ratio of 1: 1 to 3: 0.5 to 3, more preferably 1: 1.5 to 2.5: 1 to 2. . The gelling agent in the jelly food of the present invention varies depending on its type, but is usually 0.1 to 2% by weight, preferably 0.2 to 1
Add in the range of wt%.

In the present invention, the aroma substance means a substance containing an aroma component which is a volatile low molecule. The aroma substance that can be used in the present invention is not particularly limited and may be synthetic or natural, but natural is preferable. As the natural aroma substance, a processed product such as an extract and a crushed product derived from plants and animals can be used, but a plant-derived substance is preferable. As a plant-derived aroma substance,
Plant flower, leaf, fruit, pericarp, seed, resin, bark, trunk,
Extracts such as roots, stems and moss and crushed products can be used. In the present invention, it is preferable to use the above-ground part of an herb known to have a high relaxing effect. The aroma substance in the jelly food of the present invention varies depending on its type, but is 1 to 100% by weight, preferably 0.1.
It is added in the range of 10 wt%.

The herbs that can be used in the present invention are not particularly limited, but examples thereof include chamomile, sandalwood, lemon, lemon balm, geranium, rose, patchouli, jasmine, ylang ylang, lavender, basil, peppermint, spearmint, clove. ,
Neroli, rosemary, melissa, perilla, salvia, sage, marjoram, thyme, angelica, caraway, clove, ginger, cinnamon, orange flower, eucalyptus, vanilla, juniper berry, rosewood, cypress, cypress, cedar, pine, bergamot , Orange, grapefruit, passion fruit, etc., and these may be used alone or in combination. In the present invention, from the viewpoint of relaxing effect,
It is preferable to use chamomile, lemon, bergamot, geranium, marjoram, sandalwood, rose, jasmine, lavender, orange, grapefruit, chamomile, lemon, bergamot, geranium,
It is particularly preferable to use marjoram, sandalwood or rose.

Extracts such as herbs used in the present invention are
To 1 liter of water or a mixed solution of water and a small amount of alcohol, put a dry weight of about 1 to 20 g, preferably 5 g of herbs, and at about 100 ° C. for about 10 minutes, preferably 1
It can be prepared by heating for ~ 5 minutes and extracting it in batch mode or continuously by column. The prepared herb extract is concentrated as it is, or if necessary, concentrated to about 10 times, put in a container, tightly closed, and stored refrigerated in a dark place.

The jelly food of the present invention is not limited to the jelly alone containing the aroma substance produced as described above, but this jelly may be dispersed, layered or combined with other beverages or gel foods in a part thereof. Also includes foods. In order for the jelly food of the present invention to have a high relaxing effect, it is preferable to heat and drink. Although it depends on the gelling agent used, it is preferably heated to a temperature lower than the melting temperature of the gelling agent, and usually heated to a temperature higher than normal temperature for eating and drinking. In the present specification, normal temperature means a temperature of about 25 ° C., and the jelly food of the present invention is preferably heated to 37 to 80 ° C. for eating and drinking, and heated to 50 to 65 ° C. for eating and drinking. More preferably.

The degree of relaxation can be evaluated using, for example, the% power value of α wave, peripheral skin temperature, heart rate, and activity level of sympathetic nerve as indexes. For the panelists who ate the jelly food of the present invention at a temperature higher than room temperature, when these index values were measured, the% power value of α wave increased,
Increased peripheral skin temperature, decreased heart rate, and a tendency toward parasympathetic nerve stabilization were found, and it was revealed that a high relaxing effect was brought about.

[0024]

Example 1 A jelly food containing a chamomile extract was produced, and the extent and intensity of the fragrance of the jelly food were measured at low temperature and when heated at a temperature higher than room temperature. Was conducted by a panel of 10 men and women to perform a sensory test.

The herbal extract used in this example is chamomile (German chamomile: Matricaria chamomi).
(1la) was added to 1 liter of water at a dry weight of 5 g, and the mixture was heated at 100 ° C. for 3 minutes or less for extraction, and the residue was filtered. The produced chamomile extract was used as it was or concentrated, and the container was sealed and refrigerated in the dark.

Gellan gum 12% by weight, carrageenan 2
A composition containing 4% by weight, 18% by weight of locust bean gum, 6% by weight of calcium lactate, 10% by weight of sodium citrate, 5% by weight of potassium chloride and 25% by weight of other food materials was used per 1 liter of chamomile extract. The sugar was added at a ratio of 7% by weight, and sugar was added at a ratio of 7% by weight, and heated and stirred to dissolve. 75 g of the obtained solution
Was filled in a plastic container having an upper diameter of 67 mm, a lower diameter of 60 mm, and a thickness of 23 mm, sealed, and heat-sterilized at 80 ° C. for 30 minutes to produce a jelly food product.

When heating and eating, the jelly container was boiled in hot water at 60 ° C., and when eating at low temperature, it was stored in a refrigerator at 10 ° C. until just before eating and drinking. Even when heated to 60 ° C., the jelly food produced under the above conditions maintained a gelled state sufficiently. 10 ℃ and 60 ℃ respectively
The jelly food adjusted to the temperature of 10 was presented to a sitting panelist (a total of 10 men and women in their 30s or 40s) to evaluate the degree of fragrance emission when the container seal was opened. In addition, they also evaluated the impression of the scent associated with eating and drinking.

As a result, 90% or more of the panelists evaluated that the warmed jelly food had a stronger aroma before eating and drinking than the low temperature jelly food. Furthermore, depending on the preference of individual panelists for the scent, more than the majority of panelists (60
%) Evaluated that the scent of chamomile was preferable.

(Example 2) Similar to Example 1, the production of a jelly food containing lemon juice and the case of eating at a low temperature and the case of heating at a temperature higher than room temperature,
A sensory test was conducted by comparing the degree and intensity of the scent emission with an evaluation by 10 male and female panelists. In this example, as the aroma substance, lemon juice obtained by squeezing a commercially available lemon into two pieces with a press and filtering it with a filter cloth was used. The extracted lemon juice was sealed as it was, stored refrigerated in the dark, and diluted 10 times or less as needed before use.

As in Example 1, gellan gum 12% by weight, carrageenan 24% by weight, locust bean gum 1
A composition containing 8% by weight, 6% by weight of calcium lactate, 10% by weight of sodium citrate, 5% by weight of potassium chloride and 25% by weight of other food materials was added at 1.1% by weight to 1 liter of lemon juice, Further, honey was added at a ratio of 10% by weight, and heated and stirred to dissolve. 75 g of the obtained solution is used for an upper diameter of 67 mm, a lower diameter of 60 mm, and a thickness of 23 m.
A jelly food product was produced by filling and sealing in a plastic container of m and heat sterilization at 80 ° C. for 30 minutes.

When heating and eating, the jelly container was boiled in hot water at 60 ° C., and when eating and drinking at low temperature, it was stored in a refrigerator at 10 ° C. until just before eating and drinking. Even when heated to 60 ° C., the jelly food produced under the above conditions maintained a gelled state sufficiently. 10 ℃ and 60 ℃ respectively
The jelly food adjusted to the temperature of 10 was presented to a sitting panelist (a total of 10 men and women in their 30s or 40s) to evaluate the degree of fragrance emission when the container seal was opened. In addition, they also evaluated the impression of the scent associated with eating and drinking.

As a result, 90% or more of the panelists evaluated that the warmed jelly food had a stronger aroma before eating and drinking than the low temperature jelly food. Furthermore, depending on the preference of individual panelists for the scent, more than the majority of panelists (70
%) Evaluated that the scent of lemon was preferable. Already, it was reported that lemon juice that is eaten and drinks at room temperature has a relaxing effect by causing more α waves of EEG to appear, even if it has a scent (Hidehiko Yokogoe et al., The 55th Annual Meeting of the Japan Society for Nutrition and Food Science). There is a collection of abstracts, 2001).

Since the novel jelly food of this example contains lemon juice and is eaten and drink in a high temperature region where the fragrance is highly divergent and strong, it goes without saying that such effects can be expected. It is considered that the effect is further improved by the above.

Example 3 In order to evaluate the relaxing effect by the electroencephalogram, the electroencephalogram was measured using a digital electroencephalograph (manufactured by Brain Function Institute Co., Ltd., ESA-16). A healthy subject in his thirties or forties (male) was selected, and the contents of the experiment were explained in advance, and an electroencephalogram measurement experiment was conducted with the cooperation agreement. The test subject is covered with a measurement net, and Fp1 and Fp are applied according to the 10/20 method recommended by the International EEG Society.
2, F3, F4, T3, T4, P3, P4, O1, O2
The electrodes were arranged at 10 positions. The reference electrode was placed on the earlobe of the right ear, and the ground electrode was placed on the Fpz portion of the forehead (see FIG. 1). The analyzed frequency bands are α wave (8 to 13 Hz), β wave (13 to 20 Hz), and θ wave (5
.About.8 Hz), and the unit time (1 epoch) of the analysis was 5.12 seconds. This experiment is conducted in an artificial climate room (TBR-4A2YPL manufactured by Tabai Espec Co., Ltd.)
M, 8 m ² ) and the standard temperature was set to 25 ° C. and the relative humidity was set to 50%.

The measurement for the subjects was carried out twice in the same time period on different days, and half of the experiments were carried out in the reverse order in order to eliminate the influence of the order of the experiments. Also, they asked them to wear the same clothes twice and to have the same attitude from the day before the measurement. In addition, POMS (Profile)
of Mood States) test was performed, the psychological state of the subjects before the measurement was checked, and those in an extreme mood were excluded.

As described above, a group of general male and female in their thirties or forties who eat and drink heated jelly food (food temperature: 60 ° C.) and a group who eat and drink low-temperature jelly food (food and drink) Temperature: 10 ° C), and for each group, when eating or drinking jelly foods containing the herbal extract extract or no-addition jelly foods,
The% power value of α wave was measured mainly in the frontal region. The jelly food to eat and drink was manufactured by the same method as in Example 1.

When the influence of the direct current component due to eye movement or the like is recognized in the electroencephalogram or its spectral distribution, the epoch (5.12 seconds) is deleted and 7 epochs (35.84) are deleted.
Relative content of α-wave power (% power: μv ² )
Comparative analysis of EEG before and after eating and drinking was performed.

Α in the frontal region before and 28 minutes after eating and drinking
The% power value of the wave was measured for four men and the average value was taken. Based on the results before and after eating and drinking the warmed jelly food, the relative content of α-wave power (α-wave% power value) was changed based on the value before and after eating (the value before and after eating was 0) The quantity is shown in FIG.

In the group that consumed the heated jelly food, the% power value of α-wave was decreased when the jelly food without the herb extract was added, but the% power value of the α-wave was decreased compared with before eating. It was shown that the% power value of α wave increased when eating and drinking the jelly food added with. On the other hand, the group who ate the jelly food at low temperature to which the herbal extract was added recognized the scent, but did not noticeably enhance the α-wave as when eating and drinking the heated jelly food.

Generally, α waves are observed when the brain is in a relaxed state where the brain is not tense and is resting. Therefore,
It can be seen that when the jelly food containing the herbal extract was heated and eaten, the subject was in a relaxed state because the effect of the eating enhanced the α wave.

(Example 4) A group for eating and drinking heated jelly foods (food and drink temperature: 60 ° C) and a group for eating and drinking low temperature jelly foods, targeting general male and female panelists in their thirties or forties. (Eating / drinking temperature: 10 ° C.), and the peripheral skin temperature was measured when the jelly food added with the herbal extract or the jelly food with no addition was eaten / divided. The jelly food to eat and drink was manufactured by the same method as in Example 1.

The measurement site was one place on the toe root of the fifth toe of the left foot, and the sensor was taped and fixed. During the experiment, the subject was carefully measured so as not to move the foot. The skin temperature is a precision thermometer (K-210 manufactured by Techno Seven Co., Ltd.).
Type), a thermistor high precision thermometer sensor (D-642 type) of the same company was attached to the root of the left toe and measured. The measurement was performed 30 minutes or more after the subject entered the artificial climate room.

Men's group eating and drinking heated jelly foods (10 people), men's group eating and drinking low temperature jelly foods (7 people), women's group eating and drinking warmed jelly foods (8 people), low temperature jelly For each group of the female group (8 persons) eating and drinking food, the amount of change in skin temperature from immediately after eating and drinking each jelly food to 22 minutes after was measured. The results are shown in Fig. 3.

When the heated jelly food was consumed, the temperature-increasing effect was greater in both men and women than in the case of apparently low temperature. The difference was about 0.6 ° C for females and the difference for males. The amount was large and the difference was about 1.4 ° C.
In addition, when eating and drinking the jelly food without addition of the herb extract, the fluctuation amount was small in most cases and no significant difference was observed.

From this experimental result, it was clarified that the peripheral skin temperature rises by eating and drinking the heated jelly food to which the herb extract is added. This indicates that by heating and eating a jelly food containing the herb extract, peripheral blood vessels are expanded and blood flow is improved. Generally, when relaxing, the action of the hypothalamus, which regulates the sympathetic nerve, suppresses the action of sympathetic vasoconstriction, dilates blood vessels, and increases peripheral blood flow.Therefore, after eating or drinking jelly food, this action has a relaxing effect. I think it was.

(Example 5) A group of male and female panelists in their thirties or forties who eat and drink heated jelly food (food temperature: 60 ° C, 9 males and 8 females) When divided into groups that eat and drink low-temperature jelly foods (food temperature: 10 ° C, 9 males and 10 females) and eat or drink jelly foods containing herbal extract extract or additive-free jelly foods for each group Electrocardiograms were recorded, the amount of change in heart rate and the peak interval of R waves were analyzed, and the activity of the autonomic nervous system was evaluated. The jelly food to eat and drink was manufactured in the same manner as in Example 1.

Heart rate is active tracer AC301
(Suwa Trust Co.) measured and analyzed by TARAWA (G
It was performed using the software of MS company. In addition to heart rate fluctuations,
The balance between autonomic sympathetic nerves and parasympathetic nerves was examined by analyzing fluctuations in the R wave peak intervals of the electrocardiogram. By spectrum analysis of RR interval fluctuation (power spectral density [ms ² / Hz]), a high frequency band (HF: 0.15 to 0.50 Hz, which represents parasympathetic nerve activity) and a low frequency band (LF: eg, 0.04
~ 0.12 Hz, which represents the activity of both sympathetic and parasympathetic nerves), and the ratio of the high frequency band to the low frequency band (LF / H
F: Representing sympathetic nerve activity) was compared.

FIG. 4 shows the heartbeats of the male group (9 persons) eating and drinking the heated jelly food before and after the eyes closed (C1: immediately after eating, C2: 7 minutes after eating, C3: 14 minutes after eating). The time-dependent change of the group average value of a number is shown. From this experimental result, in the amount of change in heart rate, a significant difference was observed between eating and drinking jelly food containing the herbal extract extract and eating and drinking no-addition jelly food, and the jelly containing the herb extract extract was added. In the group that ate food and drink, the tendency that the heart rate decreased after eating and drinking was clearly confirmed.

In addition, the male group who ate the jelly food without the herb extract extract added the index value of sympathetic nerve activity (L
F / HF) fluctuated, but the index value (HF) showing the activity of parasympathetic nerve did not fluctuate in the male group who ate the jelly food containing the herb extract, and the jelly food containing the herb extract was added. It was confirmed that the group eating and drinking was in a relaxed state.

Similarly, a group of women who drank heated jelly foods also had a significant effect on the amount of change in the average value of the heart rate when eating and drinking jelly foods to which the herbal extract was added and when eating jelly foods without additive. It was confirmed that there was a greater tendency for the heart rate to decrease in the group that drank the jelly food containing the herbal extract, which was significantly different.

In addition, the LF / HF of the female group who drank the jelly food without the herb extract extract fluctuated, but the female group who drank the jelly food with the herb extract extract did not fluctuate. , It was confirmed that this group was in a relaxed state.

Regarding the male group and the female group who ate low-temperature jelly food, no significant difference was found in the change of heart rate depending on the presence or absence of the addition of the herbal extract, but for HF, the male group did not. A significant difference was observed, and no significant difference was observed in the female group.

From the above examples, it was confirmed that by heating and eating a jelly food containing the herb extract, a decrease in heart rate and a balance of autonomic nerve tend to stabilize the parasympathetic nerve. , It was revealed that a relaxed state is brought about.

From the results of the above examples, the effect of the jelly food of the present invention was clarified. First, when the jelly food of the present invention is heated to a temperature higher than normal temperature to eat and drink, the aroma component is effectively released as compared with the case of eating and drinking in a low temperature region, and as a result, a stronger aroma is brought to the drinker. You can For this reason, jelly foods to which a fragrant substance is added have a higher effect of increasing the% power value of α-wave and relaxing by heating and eating than when eating and drinking at low temperature. It was also confirmed that when the jelly food to which the fragrant substance was added was heated and consumed, the peripheral skin temperature was increased more than when it was consumed at a low temperature. It is considered that this action is due to the effect of suppressing the action of sympathetic vasoconstriction, expanding peripheral blood vessels and improving blood flow. It was revealed that the jelly food containing the herb extract of the present invention which is heated and eaten is an excellent food having a high relaxing effect.

[0055]

Industrial Applicability According to the present invention, it is possible to provide an excellent functional food having a relaxing effect such as enhancement of α wave, reduction of heart rate, reduction of activity level of sympathetic nerve or increase of peripheral skin temperature. Further, it is possible to provide a brain function improving agent, an autonomic nerve function improving agent, or a blood flow improving agent in a peripheral region such as a lower limb.

[Brief description of drawings]

FIG. 1 shows a layout of electrodes in an electroencephalogram measurement.

FIG. 2 shows changes in the% power value of α-waves before and after eating and drinking in a group that drank heated jelly food.

FIG. 3 shows the amount of change in skin temperature after eating and drinking jelly food.

FIG. 4 shows changes in heart rate before and after eating and drinking jelly food.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Tomoo Maeda             Hokkaido City Kita-ku Kita-ku Kita 23-jo Nishi 5-chome 1-25               201 (72) Inventor Moritani ▲ Kiyoshi ▼             Hokkaido, Higashi-ku, Sapporo, Fushiko 10-4, 1-12 (72) Inventor Toshiaki Muto             7-9 Tokiwa, Yubari City, Hokkaido F-term (reference) 4B018 LB10 LE06 MD66 ME14                 4B041 LC10 LD02 LH07 LH10 LH16                       LK21

Claims (7)

[Claims] 1. A jelly food containing a gelling agent having a melting temperature of 25 ° C. or higher and an aroma substance. 2. The jelly food according to claim 1, wherein the gelling agent is gellan gum, carrageenan, locust bean gum or a mixture of two or more thereof. 3. The jelly food according to claim 1, wherein the aroma substance is a plant extract. 4. The jelly food according to claim 3, wherein the plant extract is an herb extract. 5. The jelly food according to any one of claims 1 to 4, which is heated and served for eating and drinking. 6. The jelly food product according to claim 1, which has a relaxing effect. 7. The jelly food according to any one of claims 1 to 6, wherein the relaxing effect is enhancement of α-wave, decrease of heart rate, decrease of activity level of sympathetic nerve or increase of peripheral skin temperature.