JP2007204419A - Food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a food composition exhibiting desirable functional characteristics in eating and having hot feeling improving action, sympathetic nerve activity promoting action or metabolic activity promoting action. <P>SOLUTION: The food composition contains an extract derived from Sansounin (seed of Ziziphus jujube MILL.) and an extract derived from Ryugan-niku (arillus of Euphoria longan LOUR.). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a food composition.

  Obesity is a cause of lifestyle-related diseases such as hyperlipidemia, hypertension, and diabetes, and in advanced countries where there is a concern about satiety, the suppression of emphasis is regarded as an important factor in the future increase in medical expenses. Yes. On the other hand, in the so-called diet, it is necessary to change the life style of the person so far, which involves various difficulties. Therefore, foods having functions such as low calories, fat absorption inhibition, appetite suppression, fat accumulation inhibition, and metabolism promotion have been demanded.

Obesity occurs when the amount of energy consumed exceeds the amount of energy consumed. Therefore, obesity is eliminated by reversing this. To reverse the relationship between the amount of energy consumed and the amount of energy consumed,
1) reducing the amount of energy consumed,
2) activating energy metabolism to increase energy consumption, and 3) a combination of 1) and 2) above
Can be considered. Reducing the amount of energy consumed often involves mental distress that reduces the “fun” that accompanies food, so that energy metabolism can be activated, especially methods that activate energy metabolism without extreme exercise. Is desirable from the viewpoint of QOL (Quality of Life). In recent years, a composition containing a lipid burning functional component such as catechin has been reported (Patent Document 1).

  On the other hand, the autonomic nerve is composed of a sympathetic nerve and a parasympathetic nerve, and the balance between them is important for maintaining the homeostasis of the living body. In recent years, there has been a report on metabolic activation utilizing activation of sympathetic nerves to enhance lipid burning in brown adipocytes (Patent Document 2).

  Moreover, although it is different from obesity, coldness is one of the deep concerns in life involving metabolic activity and autonomic nervous system. In order to reduce coldness, development of food compositions aimed at improving metabolic activity and improving blood flow has been reported (Patent Document 3).

  Moreover, although the technical field differs, as a technique regarding the health food which paid its attention to the component of Chinese medicine, there exist conventionally the thing of patent document 4, patent document 5, and nonpatent literature 3.

  Patent Document 4 and Non-Patent Document 3 describe teas containing acid soy sauce and longan meat.

Patent Document 5 describes coating crude drug powder particles with high natural calcium content or calcium salt particles. It is said that the coating can provide a herbal powder-containing food solid that is excellent in formulation efficiency and formulation.
JP 2005-2035 A JP 2004-115440 A JP 2004-18512 A Japanese Patent Laid-Open No. 7-059546 JP 2002-275075 A Chapter of the Champion, “Chinese Medicinal Dictionary”, Dalian Publisher, 1992, p. 698 Chapter of the Champion, “Chinese Medicinal Dictionary”, Dalian Publisher, 1992, p. 1575 Chapter of the Champion, “Chinese Medicinal Dictionary”, Dalian Publisher, 1992, p. 4423 Inoue, N., “Autonomic nervous responses according to preference for the odor of jasmine tea”, Biosci. Biotechnol. Biochem., 67 (6), p. 1206-1214, 2003

  As described above, the development of food compositions aimed at improving people's QOL through the elimination of obesity and improvement of coldness has been progressing rapidly. However, the materials taken up in Patent Literature 1 to Patent Literature 3 are not necessarily easily accepted by everyone in terms of sensory characteristics and taste.

  In addition, in the techniques described in Patent Document 4, Patent Document 5 and Non-Patent Document 3 focusing on the ingredients of Chinese herbal medicines, no consideration has been given to eliminating obesity and improving cooling.

  The present invention has been made in view of the above circumstances, and can be conveniently and preferably ingested in daily eating habits, and has a thermal sensation enhancing action, an autonomic nervous activity enhancing action, or a metabolic activity enhancing action. A composition is provided.

  In order to solve the above-mentioned problems, the present inventors have made extensive studies on various food materials. Specifically, we focused on the material with soft physiological action in the medicinal candy that has been eaten since ancient times in China, and examined the food composition based on it.

  As a result, ingestion of sour jelly (Ziziphus jujube MILL.) Or its extract and longan (Euphoria longan LOUR. It has been found that metabolic activity can be enhanced, and the present invention has been completed. That is, the present invention is as follows.

  ADVANTAGE OF THE INVENTION According to this invention, the food composition which contains an acid vinegar or the extract derived from an acid vinegar, and the longan meat or the longan meat extract as an essential component, and has the effect of improving a thermal feeling.

  The food composition of the present invention contains soy sauce (Ziziphus jujube MILL.) Or an extract thereof, and longan (Euphoria longan LOUR. Excellent. Moreover, since the food composition of this invention has the effect | action which improves a thermal feeling, while being able to be ingested easily in daily eating habits, the improvement effect of cooling property is anticipated.

  In addition, according to the present invention, there is provided a food composition having an action of enhancing autonomic nervous activity, comprising as an essential component, acid soy bean or acid soy bean-derived extract and longan meat or longan meat extract.

  The food composition of the present invention contains soy sauce (Ziziphus jujube MILL.) Or an extract thereof, and longan (Euphoria longan LOUR. Excellent. Moreover, since the food composition of the present invention has an autonomic nervous activity enhancing action, it can be easily taken in daily eating habits and is expected to have an effect of improving obesity.

  In addition, according to the present invention, there is provided a food composition having an action of enhancing metabolic activity, comprising as an essential component, acid soy bean or an acid soy bean-derived extract and longan meat or longan meat extract.

  The food composition of the present invention contains soy sauce (Ziziphus jujube MILL.) Or an extract thereof and longan meat (a temporary seed coat of Euphoria longan LOUR.) Or an extract thereof as essential ingredients. Excellent. Moreover, since the food composition of the present invention has a metabolic activity enhancing action, it can be easily taken in daily eating habits, and is expected to have an effect of improving coldness and obesity.

  In the food composition of the present invention, the total of the solid content of the acid soy sauce and the extract from acid soy sauce and the solid content of the longan meat and longan meat extract is 0.4 g or more and 3.0 g or less with respect to 100 g of the food composition. It may be. By doing so, it is possible to more reliably obtain the effect of improving the thermal sensation, the action of enhancing autonomic nerve activity, or the action of enhancing metabolic activity while keeping the taste of the food composition better.

  The food composition of the present invention can have various shapes, and may be any of liquid, powder, granule, tablet, capsule and jelly, for example.

  It should be noted that any combination of these components, or a conversion of the expression of the present invention between a method, an apparatus, and the like is also effective as an aspect of the present invention.

For example, according to the present invention, there is provided a food composition for improving the thermal sensation, comprising as an essential component, acid soy bean or acid soy bean-derived extract and longan meat or longan meat extract.
In addition, according to the present invention, there is provided a thermal sensation improver comprising acid jelly or an extract derived from acid jelly and a longan meat or longan meat extract as essential components.

ADVANTAGE OF THE INVENTION According to this invention, the food composition for an autonomic-nerve activity enhancement which contains an acid vinegar or the extract derived from an acid vinegar and the longan meat or the longan meat extract as an essential component is provided.
In addition, according to the present invention, there is provided an autonomic nervous activity enhancer comprising acid soy bean or an acid soy bean-derived extract and longan meat or longan meat extract as essential components.

ADVANTAGE OF THE INVENTION According to this invention, the food composition for metabolic activity enhancement which contains as an essential component the acid jelly or the extract derived from acid jelly and the longan meat or the longan meat extract is provided.
In addition, according to the present invention, there is provided a metabolic activity enhancer comprising acid ganjin or an extract derived from acid jelly and a longan meat or longan meat extract as essential components.

  According to the present invention, by including as an essential component acid soy sauce or acid soy sauce-derived extract and longan meat or longan meat extract, it can be conveniently and preferably ingested in daily eating habits, and can improve the thermal sensation. A food composition having an autonomic nervous activity enhancing action or a metabolic activity enhancing action can be obtained.

  The food composition of the present invention contains acid jinjin or an extract derived from acid jelly and a longan meat or longan meat extract as essential active ingredients, and is one of a thermal sensation enhancing action, an autonomic nervous activity enhancing action, or a metabolic activity enhancing action. It has the above action.

Soy sauce and longan have been used as traditional plant foods.
The acid soy sauce used in the present invention is a seed of the black-spotted jujube jujube MILL., The scientific name Ziziphus jujube MILL. As for acid soy sauce, the effects of liver-feeding yin, blood replacement, Ningjin, and perspiration are reported in the world of Chinese medicine (Non-patent Document 1).

  In addition, in the present invention, longan meat means a temporary seed coat of longan Lour., Scientific name Euphoria longan LOUR. About the longan meat, in the world of Chinese medicine, the efficacy of supplementary heart spleen and blood-feeding Anjin is reported (Non-patent Document 2).

  In the food composition of the present invention, an extract from acid jelly and longan meat is a basic component that exhibits an effect of improving thermal sensation, enhancing autonomic nervous activity, and enhancing metabolic activity. It should be noted that increased metabolic activity appears in the state of increased oxygen consumption, increased lipid burning, or increased carbohydrate burning. In this specification, increased metabolic activity refers to increased oxygen consumption, increased lipid burning, and sugar. It means that it is in any state of quality combustion quantity increase.

  The food composition of the present invention can be conveniently and preferably ingested in daily eating habits, and has a thermal sensation enhancing action, an autonomic nervous activity enhancing action and a metabolic activity (oxygen consumption, lipid burning amount, It has a soft effect of increasing carbohydrate combustion amount. For this reason, the food composition of the present invention is excellent in taste and can be used as a health food having an effect of improving the cooling property due to its thermal sensation enhancing action and metabolic activity enhancing action. Moreover, it can be utilized as a health food having an effect of improving the cooling property by its action of enhancing metabolic activity and autonomic nerve activity. The food composition of the present invention is also excellent in terms of processability.

  As long as the acid soy sauce and longan meat used in the present invention are both clean enough to be available at stores such as Chinese herbal pharmacies in the city, no special sorting or the like is required.

  The food composition of the present invention may contain acid jar and longan meat having a predetermined shape and size as they are, or may contain extracts derived from these. In the present specification, an extract containing an extract from acid jelly and an extract from longan meat is also referred to as “an extract from longan meat and longan meat” as appropriate.

  In addition, the food composition of the present invention may contain an acid jelly extract and a longan meat extract in advance. Moreover, the aspect which contains acidulose before a extraction and longan meat | flour and a eater obtains an extract from the said food composition before eating may be sufficient. In this case, for example, the drinker puts the food composition of the present invention in hot water at 90 ° C. or higher and leaves it for about 1 to 10 minutes, thereby obtaining a beverage containing the acidulose extract and the longan meat extract. be able to.

  Hereinafter, the food composition of the present invention will be described in more detail by taking, as an example, a case where an extract made from soy sauce and longan meat is included in advance.

First, a method for preparing an extract from raw materials such as soy sauce and longan meat will be described.
No special equipment or equipment is required to obtain an extract from the acid soy sauce and longan meat prepared as a raw material, and it is used in food applications with a weight ratio of 1 to 100 times, preferably about 10 to 70 times that of the raw material. Add suitable clean water and heat. At this time, a desired extract can be obtained by heating at a reached temperature of 90 ° C. or higher, preferably 95 ° C. or higher for about 1 to 10 minutes. By setting the reached temperature within the above range, the expected efficacy of improving thermal sensation, enhancing autonomic nervous activity, and enhancing metabolic activity can be further enhanced. Moreover, the preferable flavor at the time of eating can be obtained more reliably.

  In addition, in the extraction, it is possible to use acid jelly and longan meat alone or in combination, and it is only necessary that both extracts coexist in the food composition. In other words, the effects of the present invention can be obtained as long as both extracts coexist when the food composition of the present invention is ingested.

  The obtained extract can be used as an extract as it is, or a solid content obtained by drying may be used.

  Furthermore, the extract obtained as described above can be used by mixing with other auxiliary materials according to the purpose of subsequent food processing.

For example, the food composition of the present invention has various nutritional components such as various vitamins and minerals as an auxiliary material;
Flavoring ingredients such as sucrose, salt and organic acids;
Formation of starch, dextrin, lactose, etc .;
Bacteriostatic components such as organic acid salts, sugar esters, glycine, polylysine;
Various pigments;
Etc. may be included. In addition, a dried product, a concentrated product, and the like obtained by appropriately drying these auxiliary materials may be included. These auxiliary materials may be used alone or in combination.

  In the present invention, from the viewpoint of reliably expressing the effects of improving thermal sensation, enhancing autonomic nervous activity, and enhancing metabolic activity with a small amount of ingestion, the extract derived from acid nin and the extract from longan meat in total, in terms of solid content 0.4 g or more, preferably 0.6 g or more per 100 g of the food composition. That is, the total of the solid content of the acid vinegar and the extract derived from acid vinegar and the solid content of the longan meat and longan meat extract is, for example, 0.4 g or more, preferably 0.6 g or more, with respect to 100 g of the food composition. To do.

  In addition, from the viewpoint of further improving the flavor of the food composition of the present invention and improving the taste, the extract derived from acid jinjin and the extract derived from longan meat is 3 per 100 g of food composition in terms of solid content. 0.0 g or less, preferably 1.8 g or less. That is, for 100 g of the food composition, the total of the solid content of the acid extract and the extract derived from acid extract and the solid content of longan meat and longan extract is, for example, 3.0 g or less, preferably 1.8 g or less. To do.

  In the food composition of the present invention, the ratio of the extract derived from acid nin to the extract of longan meat, which is the main constituent, is usually about 1: 3 to 3: 1, preferably about 1: 2 to 2: 1 by weight. It is. In addition, the said ratio is a standard and is not necessarily limited to this ratio.

  In the present invention, it is only necessary to provide the extract derived from acid nin and longan meat in various forms, and the form is not particularly limited. For example, the food composition of the present invention can be any of liquid, powder, granule, tablet, capsule and jelly. Hereinafter, typical forms will be described.

  First, the case where the food composition of the present invention is in a liquid state will be described. When the extract derived from acid jelly and longan meat is provided in the form of a liquid food composition, the total solid equivalent weight of the extract derived from acid jelly and longan meat is, for example, 0.4 g per 100 g of the food composition. It is prepared to be not less than 3.0 g, preferably not less than 0.6 g and not more than 1.8 g, and the solution of the extract derived from acid jelly and longan meat has a dissolved oxygen concentration of 30 ppm or less (25 ° C.), preferably 10 ppm The target liquid food composition can be obtained by aseptic filling to the following (25 ° C.).

  Examples of containers include aluminum pouches, aluminum cans, steel cans, etc. From the viewpoint of further suppressing deterioration due to oxygen, a paper pack with a deoxygenation treatment on the interior, a deoxygenating package. It is preferable to use a material and a packaging material having oxygen barrier properties.

  In addition, the above-mentioned auxiliary materials, more specifically, materials that function as preservatives such as salt and alcohol, etc. can be blended with the basic components derived from acid jelly and longan meat.

  Here, by blending preservatives such as salt and alcohol, it is possible to provide a composition that can be distributed at room temperature, but in order to more effectively ingest the extract derived from acid jelly and longan meat, It is preferable to reduce the salt content. Examples of a method for reducing the salt content while allowing circulation at room temperature include a method of aseptically filling an extract solution after sterilization. In addition, when aseptically filling, the dissolved oxygen concentration at 25 ° C. is, for example, 5 ppm or less, preferably 3 ppm, in order to more effectively prevent flavor deterioration caused by oxidation by dissolved oxygen of the extract derived from acid jelly and longan meat. In the following, it is preferable to perform filling so as to be 2 ppm or less.

  Next, the case where the food composition of the present invention is solid will be described. When providing the extract derived from acid jelly and longan meat in the form of a solid food composition, the total of 0.4 g or more of the extract derived from acid jelly and longan meat per 100 g of the food composition in terms of solid content 3 0.0 g or less, preferably 0.6 g or more and 1.8 g or less. The above-mentioned predetermined auxiliary materials such as excipients, taste-masking ingredients, etc. are mixed with the extract derived from acidulite and longan meat, and then powdered, granulated, or tableted to prepare the desired solid food composition do it.

Examples of the excipient used at this time include carbohydrates such as glucose, sucrose, trehalose, maltose, lactose, dextrin, and starch;
Peptides such as gelatin, casein, and partial degradation products thereof; and proteins.

  In addition, by adding a savory ingredient such as sucrose, aspartame, acesulfame K, sodium glutamate, and sodium chloride, it is possible to impart a predetermined appropriate function as a food in taste, texture, and the like.

  In addition, as a means for making the food composition of the present invention into a powder form, after concentrating the extract derived from acid jelly and longan meat as necessary, spray drying, freeze drying, vacuum thin film drum drying, or atmospheric pressure The method of drying by drum drying etc. is mentioned.

  In addition, in order to ingest the extract derived from acid jar and longan meat without being influenced by the taste, the extract derived from acid jar and longan meat is pulverized by the means described above and then provided in a capsule. It is also possible.

  Moreover, as a means for providing the extract derived from acid jelly and longan meat in an easy-to-eat state, it is also possible to add a component having a gelling action and provide it as a jelly-like food. Examples of the gelling agent used at this time include agar, gelatin, starches and gums, and any one or more of these are used. Also at this time, in order to make it easier to ingest, the aforementioned sucrose, aspartame, acesulfame K, sodium glutamate, sodium chloride and other flavoring ingredients can be blended.

  As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.

  EXAMPLES Hereinafter, although this invention is demonstrated based on an Example, this invention is not limited by these.

(Sample preparation)
(Sample 1)
By the following method, food and drink containing the extract of acid jelly and longan meat (hereinafter, also referred to as “acidic dragon eyed drink” in this example) were prepared. That is, 9 g of Ziziphus jujube MILL. And 9 g of longan lamarck were added with 180 g of water and immersed for 1 hour, followed by heating for 30 minutes after boiling to perform extraction. The obtained extract was used as sample 1 for the following evaluation.

  The solid content of this liquid was 0.6% (w / w). The sugar concentration was measured and found to be 38 g / l.

(Sample 2)
As a control, a 38 g / l sucrose aqueous solution was prepared in accordance with the sugar concentration of the sample 1 acid ninjin eyeball drink, and designated as sample 2.

(Sample 3)
Using the method of Sample 1, a longan extract was prepared. More specifically, 9 g of longan lamarck (Euphoria longana Lamarck) was added with 180 g of water and immersed for 1 hour, followed by heating for 30 minutes after boiling to perform extraction. The obtained extract was used as sample 3 for the following evaluation.

(Sample 4)
Using the method of Sample 1, an extract of acid vinegar was prepared. That is, extraction was performed by adding 180 g of water to 9 g of Ziziphus jujube MILL. And soaking for 1 hour, followed by heating for 30 minutes after boiling. The obtained extract was used as the sample 4 for the following evaluation.

(Evaluation methods)
Changes in thermal sensation when each of Sample 1 to Sample 4 was ingested, and changes in autonomic nerve activity and metabolic activity when each of Sample 1 and Sample 2 were ingested were measured by the following methods.

(Change in thermal feeling)
The change in thermal sensation when each of Sample 1 to Sample 4 was ingested was evaluated by Visual Analog Scale test (hereinafter referred to as “VAS test”) and body surface temperature change measurement.

  As for the VAS test, 10 to 17 healthy men and women who obtained the consent of the experiment were subjected to a 10 cm VAS test before and after measurement of heart rate variability power spectrum analysis. The VAS test has been used as a simple method for subjective evaluation. The VAS test paper has a 10 cm bar, and indicates whether the limbs are warm / cold or whether the thermal feeling (warmness) is high / low at each end of the bar. The subject checked the subjectivity at that time in the bar. The evaluation target was how much the check position moved before and after the measurement of the interval of each heartbeat, that is, the RR interval.

  In the experiment of heart rate variability power spectrum analysis, the heart rate variability is measured in a quiet room adjusted by cooling so that the room temperature (25 ± 1 ° C.) and humidity (about 40%) are constant. Measurement started between 16:00 and 16:00.

Each sample was subjected to an experiment in a quiet room adjusted by heating so that the room temperature (23 ± 1 ° C.) and humidity (about 40%) were constant, and measurement was started at 16:30.
In addition, eating, drinking water, and exercise were prohibited from 3 hours before the start of measurement. The subject had an electrocardiogram measurement electrode attached to the chest. After sitting on a chair and resting for a while until the body temperature stabilized, the experiment was started.

  Before the measurement of heart rate variability, the first VAS was entered. The heart rate variability was measured for 5 minutes and 2 sets of breaks were taken as 7 sets, and 180 ml of room temperature sample beverage was ingested between the second set and the third set. The subject was instructed to breathe at 0.25 Hz in time with the metronome during the heart rate variability measurement. VAS was entered again after the measurement.

  For sample 1 and sample 2, body surface temperature change measurement was performed simultaneously with the VAS test. The subject was provided with a high-sensitivity thermocouple sensor dedicated to measuring the body temperature of the eardrum and neck, and changes in body temperature were measured.

(Autonomic nerve activity change)
For sample 1 and sample 2, changes in autonomic nerve activity were measured simultaneously with the above-described measurement of thermal sensation and body surface temperature change. Specifically, in order to evaluate the autonomic nerve activity, a power spectrum analysis of an interval time (RR interval) for each heartbeat was performed. The analysis was performed according to the method described in Non-Patent Document 4. ECG signals were recorded from electrodes placed on CM5 leads. The signal was sampled at 1000 Hz and digitized by a 13-bit A / V converter (PS-2032GP, TEAC, Japan). Digitized ECG signals were differentiated and QRS spikes and RR intervals were continuously recorded for later analysis. The recorded RR interval data was displayed and arranged at 2 Hz, which is an effective sampling frequency. After passing through the Hamming type data window, power spectrum analysis was performed by fast Fourier transform.

  In this experiment, low frequency components (LFC: 0.035 Hz-0.15 Hz) and high frequency components (HLC: 0.15 Hz-0.5 Hz) were analyzed in order to evaluate the subject's autonomic nervous activity. In general, HFC is associated with vagal activity and LFC is regulated by both vagus and sympathetic activity. Since the autonomic nervous activity and heart rate of the base differ from individual to individual, the average value of the heart rate before taking the sample was taken as the baseline, the average value of the autonomic nerve activity before taking was taken as 100%, and compared with the relative value after taking . All subjects synchronized their breathing with a metronome of 15 times / minute (0.25 Hz) so that respiratory related fluctuations in heart rate did not overlap with low frequency heart rate variability (below 0.15 Hz). reference).

(Change in metabolic activity)
Since the thermal sensation and the increase in body surface temperature were observed for Sample 1, the metabolic changes during intake of Sample 1 and Sample 2 were measured by the breath gas analysis method according to the method described above.

  As a metabolic activity change when sample 1 and sample 2 were ingested, exhaled gas was measured by an indirect calorimeter (Alco-2000, ArcoSystem, Chiba, Japan) using mass spectrum analysis. In the expiratory gas analysis experiment, 9 men and women with consent of the experiment were used as subjects. Since the base oxygen consumption varies greatly among individuals, the average value of oxygen consumption before ingestion was taken as 100%, and the value after ingestion was shown as a relative value.

  The experiment was conducted in a quiet room adjusted to keep the room temperature (23 ± 1 ° C.) and humidity (about 60%) constant, and the measurement was started at 10:30. The subject participated in the experiment in a state where intense exercise on the previous day, feeding after 0:00, and drinking after 9:00 on that day were prohibited. The subjects had body temperature sensors attached to their necks, wrists and foreheads, and were fitted with breathing gas measurement masks. The experiment started after sleeping on his back and resting for a while. The measurement was carried out for 75 minutes, and after 15 minutes from the start, the sample was woken up once and 180 ml of a normal sample beverage was ingested.

(Evaluation results)
(Change in thermal feeling)
Changes in thermal sensation before and after each intake of Samples 1 to 4 are shown in FIGS. 1 and 2. FIG. 1 is a diagram showing the evaluation result of “warmth”, and FIG. 2 is a diagram showing the evaluation result of “warmth of limbs”. In sample 1, both the “feeling of warmth” and the “warmth of limbs” increased after ingestion, and there was a significant difference at a risk rate of 5%. Specifically, “feeling of warmth” increased from 50.2 ± 3.2 to 65.0 ± 2.7 before and after ingestion, and “warmth of limbs” increased from 51.3 ± 3.7 to 65.65. Increased to 1 ± 2.6.

On the other hand, such a change was not seen about sample 2-sample 4.
Specifically, in the case of the sugar water of Sample 2, the “warmness” before and after ingestion was 62.4 ± 4.1 and 56.8 ± 4.6, respectively, and the “warmth of limbs” before and after ingestion was They were 58.5 ± 5.3 and 58.3 ± 5.6, respectively.

  Further, in the case of sample 3 with longan alone, “warm” before and after ingestion was 60.3 ± 3.1 and 54.2 ± 4.7, respectively, and “warmth of limbs” before and after ingestion were 55. 2 ± 5.2 and 54.5 ± 5.4.

  In addition, in the case of Sample 4 alone, the “warmness” before and after ingestion was 65.1 ± 3.2 and 59.0 ± 4.8, respectively, and the “warmth of limbs” before and after ingestion was 64 respectively. 1 ± 4.6 and 61.2 ± 5.5.

  From these results, it was shown that ingestion of acidulite dragon eye flesh has an effect of increasing human thermal sensation.

  3 and 4 show changes in the body surface temperature measured simultaneously with the above-described measurement of thermal sensation for Sample 1 and Sample 2. FIG. FIG. 3 is a diagram showing the measurement results of the eardrum temperature, and FIG. 4 is a diagram showing the measurement results of the neck temperature.

  Sample 1 showed a gradual upward trend after ingestion, and after 30 minutes, the wrist temperature was about 0.5 ° C. higher than before ingestion with a significant difference of 5% risk rate. This supports the results of the VAS test described in the previous section, and it has been shown that ingestion of acidulite dragon eye flesh causes heat production in the body.

  On the other hand, when the sugar water of Sample 2 was used as a comparative control, as shown in FIG. 3 and FIG.

(Autonomic nerve activity change)
The changes in total autonomic nerve activity and sympathetic nerve activity when sample 1 and sample 2 were ingested are shown in FIGS. 5 and 6, respectively.

  As for sample 1, both the total autonomic nerve activity and the sympathetic nerve activity showed a gradual increase tendency after ingestion, and at 20 minutes, the risk rate was 5%, which was significantly higher than before ingestion.

  On the other hand, when the sugar water of sample 2 was used, as shown in FIGS. 5 and 6, no change in autonomic nerve activity as in sample 1 was observed. From this, it was shown that ingestion of acidulose dragon eye meat can activate autonomic nerves, especially sympathetic nerve activity.

(Change in metabolic activity)
7 to 9 are diagrams respectively showing changes in oxygen consumption, changes in carbohydrate combustion, and changes in lipid combustion in the breath gas analysis method.

  For sample 1, the oxygen consumption (FIG. 7) gradually increased after ingestion, and after 8 minutes it increased significantly with a 5% risk rate. The amount of saccharide combustion (FIG. 8) was the same, and after 13 minutes, the risk rate increased significantly with a 5% risk rate. The amount of lipid burning (FIG. 9) increased gradually, and after 43 minutes, it increased with a significant difference at a risk rate of 5%.

  On the other hand, when Sample 2 was ingested, no such change was observed. From this, it was shown that ingestion of acidulite dragon eye meat promotes metabolic activity, especially oxygen consumption, carbohydrate combustion and lipid combustion.

  In addition, the sample 1 was drenched in acidity and was excellent in taste and sensory.

It is a figure which shows the change of the warm feeling before and after sample intake in an Example. It is a figure which shows the change of the warmth of the limb before and after sample intake in an Example. It is a figure which shows the change of the eardrum temperature before and behind sample intake in an Example. It is a figure which shows the change of the neck temperature before and behind sample intake in an Example. It is a figure which shows the change of the total autonomic nerve activity before and behind sample intake in an Example. It is a figure which shows the change of the sympathetic nerve activity before and behind sample intake in an Example. It is a figure which shows the change of the oxygen consumption before and behind sample intake in an Example. It is a figure which shows the change of the carbohydrate combustion amount before and behind sample intake in an Example. It is a figure which shows the change of the amount of lipid combustion before and behind sample intake in an Example.

Claims (5)

  A food composition having an effect of improving thermal sensation, comprising as an essential component acid soy sauce or acid soy sauce-derived extract and longan meat or longan meat extract.   A food composition having an action of enhancing autonomic nervous activity, comprising as an essential component acid soy sauce or acid soy sauce-derived extract and longan meat or longan meat extract.   A food composition having an action of enhancing metabolic activity, comprising as an essential component acid soy sauce or acid soy sauce-derived extract and longan meat or longan meat extract.   The total content of the solid content of the acid soy sauce and the extract derived from acid soy sauce and the solid content of the longan meat and longan meat extract is 0.4 g or more and 3.0 g or less with respect to 100 g of the food composition. Food composition according to crab.   The food composition according to any one of claims 1 to 4, wherein the food composition is liquid, powder, granule, tablet, capsule, or jelly.

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