JP2018074912A - Food product composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food product composition that is easy to ingest and digest compared to a conventional food product composition obtained by blending an adlay-derived component and a salmon milt extract and can efficiently maximize a health promoting effect of the adlay-derived component and salmon milt extract even when digestive organs are weakened.SOLUTION: A food product composition is obtained by blending a component A, a component B and a component C. The component A is a composition obtained by enzyme-treating one or more adlay constituents selected from a group including shells, thin skins and astringent skins of adlay. The component B is a composition obtained by refining pulverized slurry of fish milt with an aqueous medium. The component C is a composition obtained by treating the pulverized slurry of fish milt with a protease and a nuclease.SELECTED DRAWING: None

Description

  The present invention relates to a food composition.

  From the viewpoints of skin activation, lipolysis promoting action, ACE inhibitory action, and the like, food compositions containing pearl barley-derived components and pallet extract are proposed (for example, Patent Documents 1 and 2).

JP-A-9-67262 JP 2011-74051 A

  However, the previously proposed food composition is not sufficiently considered from the viewpoint of easy intake and digestion even when the food intake and digestive organs are weak due to illness, fatigue, aging, etc. It was.

  The present invention is easier to ingest and digest than conventional food compositions containing pearl barley-derived components and white coconut extracts, and the health of pearl barley-derived components and white coconut extracts even when the digestive organs are weakened It aims at providing the composition for foodstuffs which can utilize a promotion effect | action efficiently.

The present invention
[1] A food composition obtainable by blending component A, component B and component C,
The component A is a composition obtained by subjecting at least one kind of pearl barley selected from the group consisting of pearl husk, thin skin and astringent skin to an enzyme treatment,
The component B is a composition that can be obtained by refining a fish white child pulverized slurry with an aqueous medium,
The component C is a composition for food (hereinafter also referred to as “present invention 1”), which is a composition obtained by treating a fish white powder slurry with a proteolytic enzyme and a nucleolytic enzyme, and
[2] The present invention relates to a method for producing a food composition (hereinafter, also referred to as “present invention 2”) including a step of mixing component A, component B and component C as described in [1] above.

  According to the present invention, compared to a food composition containing a conventional pearl barley-derived component or white coconut extract, it is easy to ingest and digest, and even when the digestive organ is weakened, the pearl barley-derived component and white coconut extract are used. The composition for foodstuffs which can utilize the health promotion effect | action efficiently of can be provided.

[Invention 1]
The present invention 1 is a food composition that can be obtained by blending Component A, Component B, and Component C.

(Component A)
Component A is a composition that can be obtained by subjecting at least one kind of pearl barley selected from the group consisting of pearl shell, thin skin and astringent skin (hereinafter also referred to as “barley hull”) to an enzyme treatment.

  Component A only needs to use at least any part of the barley hull, and may be one that has been subjected to enzyme treatment including the grain of barley.

  Ingredient A is, for example, “shelled pearl barley hot water extract (CRD) that was developed through industry-academia research in order to utilize useful substances contained in pearl barley for pharmaceuticals and health foods in the 2000s. ) "Or" pearl barley CRD "(for example, Japanese Patent No. 3590042 gazette," R & D of shelled barley hot water extract (CRD) "(Nobutaka Suzuki, 17th Annual Meeting of the Japan Society for Complementary and Alternative Medicine) Special Lecture II)

  Ingredient A has a variety of effects (inhibition of so-called warts such as warts, infectious molluscumoma and warts, erythema, liver spot, Promotion of skin health such as acne and other so-called skin / nail spots, suppression of roughening; relief of muscle-derived malformations such as stiff shoulders; relief of symptoms from poor body heat regulation such as coldness; certain antiparasitics, Anti-obesity, anti-diabetes, anti-hyperlipidemia, anti-osteoporosis, anti-tumor, anti-inflammatory, anti-allergy, antioxidant, anti-ultraviolet, anti-edema, diuresis, dysmenorrhea, etc.) The present invention 1 utilizes these health promoting effects and medical effects of Component A.

  Component A is disclosed in, for example, Japanese Patent No. 3590042, but can be obtained under the following production conditions.

(1) Production condition example 1 of component A
Step (A1-1): The shelled pearl barley (shell fruit) is washed with water, for example, naturally dried for 24 hours or more and sufficiently dried,
Process (A1-2-1) Using a rice mill, etc., pearl bark shells are crushed and removed (remove barley hulls) and processed, for example, through a sieve of about 3.5 mesh (5.6 mm). Or if necessary, or
Process (A1-2-2) Shredded pearl barley and whole grains.

  The pulverization is preferably performed by, for example, an impact pulverizer so as to pass 30 mesh (0.5 mm).

The barley hull or ground product obtained in step (A1-2-1) or step (A1-2-2) is hereinafter referred to as barley raw material.

Step (A1-3): 3 to 7 L of water is added to 1 kg of pearl barley, and after immersion for 1 to 2 hours, for example, it is heated and boiled for 20 to 30 minutes, and further boiled for 20 to 30 minutes, for example. To do. Then, for example, the solution is concentrated in a vacuum for about 3 to 7 hours, for example, while being heated to 40 ° C. to 50 ° C., or concentrated in a vacuum, to obtain a concentrated pearl barley slurry.

Step (A1-4): To the concentrated barley slurry, commercially available rice bran, for example, rice bran obtained by directly growing Aspergillus oryzae on steamed rice is added, for example, 100-200 g to 1 kg of barley raw material, Fermenting at 25 to 40 ° C. with stirring for 12 to 96 hours to obtain a slurry-like component A in which at least one part of the pearl bark or at least one part of the barley husk and the fruit are enzymatically treated Can do.

  Enzymes for inoculating concentrated pearl slurries include lactic acid bacteria (for example, lactic acid bacteria belonging to the genus Lactobacillus, Lactococcus or Streptococcus) and yeasts (for example, Saccharomyces, Schizosaccharomyces, and Klubermyces) instead of or together with Aspergillus. And yeast belonging to the tribe and Pichia tribe.

Step (A1-5) The slurry-like component A may be subjected to heat sterilization (for example, about 90 ° C. for about 30 minutes) after fermentation, if necessary.

Step (A1-6-1): Slurry component A (after heat sterilization if necessary) is dried by freeze drying, vacuum heat drying, spray drying, or the like to obtain a dried product of component A Can do.
Step (A1-6-2): 5 while heating the supernatant fraction obtained by centrifugal filtration of the slurry component A (after heat sterilization if necessary) to 40 ° C. to 50 ° C. Concentrate in vacuo for about an hour, or concentrate by vacuum centrifugation, and then dry by freeze drying, vacuum heat drying, spray drying, or the like to obtain component A (hereinafter also referred to as component A dry extract) as a dried product of the extract. be able to.

(2) Production condition example 2 of component A
Step (A2-1): The shelled pearl barley (shell fruit) is washed with water, for example, naturally dried for 24 hours or more and sufficiently dried,
Step (A2-2): Production condition example 1 of component A A pearl barley raw material is obtained under the same conditions as in step A (1-2-1) or step A (1-2-2).

Step (A2-3): By boiling the pearl barley raw material in the presence of various enzyme agents, the slurry-like component A, which is an enzyme-treated product of the pearl barley raw material, can be obtained.

  As the enzyme, for example, one or more kinds of various enzymes such as diastase, takadiastase, α-amylase, β-amylase, glucoamylase, pectinase, β-darcosidase, cellulase, hemicellulase, and xylanase can be used.

Commercially available enzymes include
Christase L-1 (manufactured by Daiwa Kasei Co., Ltd.) as a liquefied α-amylase,
Christase T-5 (manufactured by Daiwa Kasei Co., Ltd.) as thermostable α-amylase,
Sumiteam T (manufactured by Shin Nippon Chemical Co., Ltd.) as saccharified α-amylase,
β-amylase (manufactured by Nagase Sangyo Co., Ltd.) as β-amylase,
Glucozyme (manufactured by Amano Pharmaceutical Co., Ltd.), amyloglucosidase (manufactured by Novo Seikagaku Corporation),
Pectinase A (manufactured by Amano Pharmaceutical Co., Ltd.), pectinase G (manufactured by Amano Pharmaceutical Co., Ltd.),
Novozyme 188 (manufactured by Novo Seikagaku Corporation) as β-darcosidase,
Cellulase A (manufactured by Amano Pharmaceutical Co., Ltd.) and cellulase T (manufactured by Amano Pharmaceutical Co., Ltd.),
As hemicellulase agents, hemicellulase “Amano” (manufactured by Amano Pharmaceutical Co., Ltd.), cellulosin HC100 (manufactured by Hankyu Bioindustry Co., Ltd.),
Examples of the xylanase agent include cellulosin TP25 (manufactured by Hankyu Bioindustry Co., Ltd.).

  The amount of the enzyme added may be appropriately adjusted according to the type of enzyme, but is preferably 0.1 to 5.0% by mass with respect to the pearl barley raw material from the viewpoint of extraction yield.

  From the viewpoint of extraction yield, it is preferable to add about 3 to 7 L of water to 1 kg of pearl barley raw material to form the enzyme reaction system.

The enzyme reaction conditions are as follows:
The treatment temperature is preferably 45 to 85 ° C, more preferably 50 to 60 ° C,
The pH is preferably 3 to 6.5, more preferably 3.5 to 6, still more preferably 4.5 to 5.5,
The treatment time is preferably 20 to 180 minutes, more preferably 90 to 120 minutes.

  When two or more kinds of enzymes are used, either simultaneous use or use with a time difference may be used.

Step (A2-4): The slurry-like component A may be subjected to heat sterilization (for example, about 90 ° C. for about 30 minutes) after the enzyme reaction, if necessary.

Step (A2-5-1): The component A in a slurry state is dried by freeze drying, vacuum heat drying, spray drying, or the like (after sterilization by heating if necessary) to obtain a dried component A Can do.
Step (A2-5-2): The supernatant fraction obtained by centrifugal filtration of the slurry-like component A (after heat sterilization if necessary) is heated while heating to 40 ° C to 50 ° C. The dried extract of component A can be obtained by vacuum concentration for about an hour or vacuum vacuum concentration followed by lyophilization, vacuum heat drying, spray drying, or the like.

  Component A is in the form of a slurry, a suspension with a water content adjusted as necessary, a concentrate, a liquid (eg, a supernatant fraction after centrifugal filtration), a paste or a solid (powder, granule) ).

  Component A used in Examples described later is produced according to Production Example 2.

(Component B)
Component B is a composition that can be obtained by refining a fish sludge ground slurry with an aqueous medium.

  Component B can be obtained, for example, by the following production method disclosed in JP2007-117014A.

Step (B1): After removing skin, muscles, blood vessels, etc. from the fish larvae collected from the fish, the fish larvae material is obtained by draining and washing with water.

  From the viewpoint of richness in the white child, the fish having a white child is preferably at least one fish selected from the group consisting of salmon, salmon, salmon and salmon, and more preferably including at least salmon. Yes, more preferably sputum.

Step (B2): Preferably, 100 to 1000 parts by mass, more preferably 200 to 500 parts by mass, and more preferably 250 to 350 parts by mass of water are added to 1000 parts by mass of the fish mollusc raw material, and pulverized to obtain a fish mollusc slurry. obtain.

Step (B3): The fish slurries pulverized slurry is filtered to remove solids such as mollusc skins, and then spray-dried with a spray dryer to obtain a dried fish slurries pulverized slurry.

Step (B4): The dried fish slurries slurry is purified by washing with an aqueous medium and the like, and the aqueous medium-soluble material and moisture are removed under reduced pressure to obtain a dried component B.

  As the aqueous medium, a water-soluble organic solvent or a mixture of a water-soluble organic solvent and water can be used, and ethanol or a mixture of ethanol and water is preferable in consideration of food consumption.

  Component B may be in any form such as a powder form obtained by pulverizing a dried product, a slurry form dispersed in a liquid medium, and a jelly form dispersed in a viscous medium.

  Component B is produced without subjecting fish sludge grinding slurry to enzymatic treatment with proteolytic enzymes and / or nucleolytic enzymes from the viewpoint of utilizing nucleoprotein (nucleoprotein) contained in Component B described later without reducing the molecular weight. It is preferable to do.

  According to Japanese Patent Application Laid-Open No. 2007-117014, component B contains 50% by mass or more of nucleic acid and protein, and these are considered to constitute nucleoprotein which is a complex of nucleic acid and protein.

  Nucleoprotein is considered to be digested and broken down into nucleotides and nucleosides when ingested by the body, transported through the small intestine and liver to all corners of the body by erythrocytes, taken into cells in the form of nucleosides, and reused for nucleic acid synthesis. It is done.

The present invention 1 utilizes the efficacy of the nucleoprotein contained in Component B.
(Component C)
Ingredient C is a composition that can be obtained by treating fish slurries with a proteolytic enzyme and a nucleolytic enzyme.

  Component C can be obtained, for example, by the following production method disclosed in JP-A-2003-313130.

Step (C1): After removing skin, muscles, blood vessels, and the like from fish larvae collected from fish, blood removal and water washing are performed to drain the fish and obtain fish larvae raw materials.

  From the viewpoint of richness in the white larvae, the fish having white larvae is preferably at least one fish selected from the group consisting of bream, bream, bream and bream, and more preferably includes at least bream. More preferably, it is sputum.

Step (C2): To 2500 parts by weight of fish white child raw material,
The fish white raw material slurry obtained by adding water in an amount of preferably 200 to 2500 parts by mass, more preferably 500 to 2000 parts by mass, and even more preferably 800 to 1200 parts by mass is obtained to obtain a ground raw material slurry.

Process (C3):
Proteolytic enzyme (protease) is preferably added in an amount of 1 to 5 parts by mass, more preferably 1.5 to 4 parts by mass, still more preferably 2 to 3 parts by mass, preferably while stirring.
Preferably at 35-60 ° C., pH 5.0-7 for 1-10 hours,
More preferably at 40-50 ° C., pH 5.5-6.5 for 2-7 hours,
Specifically, the enzyme treatment is performed at 44 to 47 ° C. and pH 6.0 to 6.3 for 3.5 to 5 hours to obtain a first enzyme treatment slurry.

  As the proteolytic enzyme, a commercially available product can be used, and for example, it can be obtained from Novozymes Japan.

Step (C4): The first enzyme-treated slurry is preferably 60 to 85 ° C, more preferably 65 to 75 ° C,
Preferably 1-5 parts by mass of nuclease (nuclease), more preferably 1.5-4 parts by mass, still more preferably 2-3 parts by mass, preferably with stirring,
Preferably at pH 4.5-7 for 1-10 hours,
More preferably at pH 4.7-6 for 2-7 hours,
More preferably, the enzyme treatment is performed at pH 5 to 5.5 for 3.5 to 5 hours to obtain a second enzyme treatment slurry.

  As the nuclease, a commercially available product can be used, for example, available from Amano Enzyme.

Step (C5): The temperature of the second enzyme-treated slurry is preferably 75 to 90 ° C., more preferably 80 to 90 ° C. to obtain an enzyme-treated slurry in which the remaining proteolytic enzyme and nucleolytic enzyme are inactivated. .

Step (C6): The enzyme-treated slurry is cooled to 40 to 50 ° C., and the supernatant fraction obtained by solid-liquid separation using a centrifuge such as a decanter continuous horizontal centrifuge or an automatic basket centrifuge is collected. A liquid C is obtained.

  The liquid material of component C can be appropriately concentrated to a desired solid content concentration, and if necessary, dried such as spray drying to obtain a dried product of component C.

  The dried product of component C may be in any form such as powder form obtained by pulverizing the dried product, liquid form dispersed in a liquid medium, and jelly form dispersed in a viscous medium. In consideration of the chewability of the composition, it is preferably blended in the present invention 1 in a liquid state.

  Component C is considered that the nucleoprotein contained in Component B contains a nucleoprotein or a component thereof (hereinafter also referred to as a low molecular weight nucleoprotein) that has been reduced in molecular weight by a proteolytic enzyme and a nucleolytic enzyme.

  Furthermore, considering the disclosure of Japanese Patent Application Laid-Open No. 2003-313130, it is considered that at least one compound selected from the group consisting of oligonucleotides, nucleosides and oligopeptides is included as a component of the low molecular weight nucleoprotein.

  In consideration of the disclosure of JP-A-2003-313130, the dried component C contains at least 30% by mass, preferably 40% by mass or more, more preferably 50% by mass or more of low molecular weight nucleoprotein. it is conceivable that.

  The molecular weight (preferably the weight average molecular weight) of the low molecular weight nucleoprotein contained in Component C is preferably 300 to 3000, more preferably 500 to 2500, from the viewpoint of chewability and digestibility of the present invention 1. More preferably, the enzyme treatment conditions are adjusted to 1000 to 2000.

  The molecular weight (preferably the weight average molecular weight) can be measured under the conditions of the HPLC (High Performance Liquid Chromatography) method described in JP-A-2008-63315.

  According to JP-A-2003-313130, component C has an effect of suppressing gene oxidative damage, and the present invention 1 utilizes an effect expected to be derived from component C.

Component B and Component C are due to the effects described above.
a. Promotes metabolism (cell division),
b. Dilate peripheral blood vessels and promote blood circulation c. Antioxidant action (removal of active oxygen)
d. Repair of damaged DNA e. Enhancement of immunity, normalization f. Promotes the development of intestinal villi and prepares the intestinal environment g. Promotion of apoptosis, promotion of normal differentiation h. Delay sugar absorption i. It is expected that the present invention 1 is provided with effects such as improving the function of the brain and nerves.

(Component D)
It is preferable that this invention 1 can be obtained by mix | blending a brewer's yeast composition (component D) from a viewpoint which assists the effect expression of the component B and the component C further.

  Ingredient D is obtained by mixing beer brewing yeast with wort broth (wort), changing wort into beer, and purifying the residue after extracting and removing beer in beer production. It is done.

  Ingredient D contains the various nutrients of malt accumulated in the above process and condensed the nutrients necessary for humans and animals, and supplements with a variety of nutrients such as essential amino acids, vitamin B group, minerals, dietary fiber, etc. Many commercial products in the food field can be used.

Component D can be obtained, for example, under the following production conditions.
(Step D-1) In the production of beer, the residue after extracting and removing beer is collected.
(Step D-2) The residue obtained by extracting the residue in an aqueous solvent (for example, water, edible alcohol, or a mixture thereof) (adding salt if necessary) is dried and pulverized to obtain a crude material Get.
(Step D-3) The crude material is purified and desalted in an aqueous solvent (for example, water, edible alcohol, or a mixture thereof), and the solid content is dried and pulverized to obtain a dried product of Component D.

In addition to directly supplying the above nutrients of component D, component D has a nucleic acid RNA contained in a large amount in component D having an information transcription function with respect to nucleic acid DNA in component B and component C in the present invention 1. It is expected that the biosynthesis of proteins, etc. will proceed smoothly.
(Component E)
It is preferable that this invention 1 can be obtained by mix | blending a soybean fermented composition (component E) further from a viewpoint of a microbe elimination effect and maintenance of an intestinal environment.

Component E can be obtained, for example, by the following production method.
Step (E1): The raw material soybean is immersed in 1 part by mass, preferably 5 to 20 parts by mass of water,
Preferably, the water temperature is 10 to 40 ° C. for 2 to 48 hours,
More preferably, the water temperature is 15 to 35 ° C. and 6 to 36 hours.
More preferably, the raw material is obtained by swelling treatment at a water temperature of 15 to 35 ° C. for 12 to 24 hours.
The water may be tap water, pure water, distilled water, or natural water collected in a mountainous area in Japan. From the viewpoint of the flavor of component E, natural water collected in a mountainous area in Japan is preferred.

Step (E2): The charged raw material is pulverized and, if necessary, preferably heat sterilized at 85 to 95 ° C. to obtain a raw material slurry.

Step (E3): The raw material slurry is ingested with lactic acid bacteria and, if necessary, other yeasts, and the raw material slurry is fermented and matured to obtain component E, which is a soybean fermentation composition.

  The temperature during fermentation and ripening is preferably 10 ° C to 55 ° C, more preferably 20 ° C to 50 ° C, still more preferably 25 ° C to 45 ° C.

  The pH during fermentation and ripening is preferably 10 ° C to 55 ° C, more preferably 20 ° C to 50 ° C, and still more preferably 25 ° C to 45 ° C.

  The fermentation aging time is preferably 1 hour to 5 years, more preferably 6 hours to 4 years, more preferably 1 day to 3 years, further preferably 7 days to 3 years, still more preferably 1 month to 3 years, The period is preferably from June to 3 years, more preferably from 1 to 3 years.

Step (E4): Component E is preferably heat sterilized at 85 to 95 ° C.

Step (E5): Whether component E is collected as it is or by centrifugal filtration as necessary, and is vacuum concentrated for about 1 to 10 hours while heating to 40 ° C. to 50 ° C. Alternatively, a dried product of component E can be obtained by vacuum centrifugation, followed by freeze drying, vacuum heat drying, spray drying, or the like.

Step (E6): Component E can be further extracted with an aqueous solvent at 60 to 100 ° C. and used as component E which is a soybean fermentation extract composition.

  As the aqueous medium, a water-soluble organic solvent or a mixture of a water-soluble organic solvent and water can be used, and ethanol or a mixture of ethanol and water is preferable in consideration of food consumption.

  Extraction includes, for example, a method of collecting a supernatant fraction obtained by solid-liquid separation of the component E extract using a centrifuge such as a decanter continuous horizontal centrifuge or an automatic basket centrifuge.

Component E which is a soybean fermentation extract composition may be further concentrated or diluted, and may be used after being subjected to a drying treatment such as freeze-drying or heat-drying. The form is not particularly limited, and may be, for example, a solution, a suspension, a semi-solid (for example, a paste), a solid (for example, a powder, a granule, or the like).

Component E itself has a sterilizing effect on Staphylococcus aureus and the like, and is considered to have an effect of maintaining intestinal function when digesting the present invention 1, and imparts these effects to the present invention 1. It is expected.

(Component F)
The present invention 1 is preferably in the form of a jelly from the viewpoint of ease of ingestion.

It is preferable that the present invention 1 can be obtained by further blending a food gelling agent (component F) in order to make the present invention 1 into a jelly form.

As the component F, polysaccharides such as gelatin, agar and starch used for foods can be used. Examples of polysaccharides include starch, mannan, xanthan gum, acacia gum, gellan gum, pectin, carrageenan, locust bean gum, dextrin, sodium alginate and the like, starch, xanthan gum, acacia gum, pectin, carrageenan, locust bean gum, dextrin and It is preferable to use at least one polysaccharide selected from the group consisting of sodium alginate. In addition, the gelatinizer for foodstuffs containing a some polysaccharide may be called thickening polysaccharide.

  Component F includes gelatin, agar, starch, mannan, xanthan gum, acacia gum, gellan gum, pectin, carrageenan, locust bean gum, dextrin, sodium alginate and the like. Starch, xanthan gum, acacia gum, pectin, carrageenan, locust bean gum It is preferable to use at least one gelling agent component selected from the group consisting of dextrin and sodium alginate.

  When component F is blended, from the viewpoint of stably dispersing component F, it is preferable to blend an oligomeric saccharide such as trehalose or higher.

(Other ingredients)
The present invention 1 can further contain the following components as required:
(1) Various vitamins;
(2) Folic acid (According to WO2002 / 072123, it is involved in amino acid metabolism and protein synthesis, particularly in the production of RNA and DNA in cooperation with vitamin B12, and has important functions for cell division and replication and tissue growth. Fulfill);
(3) Water such as domestic tap water, distilled water, ion exchange water;
(4) pH adjuster using food-grade organic acid such as gluconic acid;
(5) Acidity masking agent such as cyclodextrin.

(Food composition)
The present invention 1 can be obtained by blending Component A, Component B and Component C (preferably at least one component selected from the group consisting of Component D, Component E and Component F).

  In the present invention 1, the combination of component B and component C facilitates digestion of nucleoproteins even when the digestive organs are weak, and as a whole, the health promoting action of the pearl barley-derived component and the coconut extract can be efficiently used. .

From the viewpoint of the health promoting action of the pearl barley-derived component and the coconut extract, in the present invention 1,
For 100 parts by weight of the solid content of component A,
The solid content of component B is preferably 5 to 100 parts by mass, more preferably 15 to 50 parts by mass, and still more preferably 10 to 30 parts by mass.
The solid content of Component C is preferably 1 to 100 parts by weight, more preferably 2 to 50 parts by weight, and still more preferably 5 to 25 parts by weight.
When the component D is further blended, the total solid content of the component B and the component C is 100 parts by mass,
The solid content of component D is preferably 5 to 100 parts by mass, more preferably 15 to 50 parts by mass, and still more preferably 10 to 30 parts by mass.
When the component E is further blended, with respect to 100 parts by mass of the solid content of the component A,
The solid content of component E is preferably 0.1 to 5 parts by mass, more preferably 0.2 to 3 parts by mass, still more preferably 0.5 to 1.5 parts by mass,
When the component F is further blended, with respect to 100 parts by mass of the total solid content of the components A to E,
Preferably it is 5-100 mass parts, More preferably, it is 15-50 mass parts, More preferably, it is 10-30 mass parts,
The water content in the jelly form is preferably 100 to 1000 parts by mass, more preferably 150 to 600 parts by mass, and still more preferably 200 to 400 parts by mass with respect to 100 parts by mass of the solid content of Component A.

  The present invention 1 may be in any form that can be ingested as a food, and is preferably at least one selected from the group consisting of Component A, Component B, and Component C (preferably, Component D, Component E, and Component F) Ingredients) or by using the usual ingredients used in each embodiment, for example, in the form of liquid, paste, jelly, powder, tablet, capsule, granule, etc. From the viewpoint of easiness, it is preferably liquid, pasty or jelly, and more preferably jelly.

  Common ingredients used in each embodiment include sweeteners such as lactose and brown sugar, excipients such as starch, binders, disintegrants, lubricants, flavoring / flavoring agents, etc. It can be formulated using various usual adjuvants.

  In the present invention 1, taking into account the effects of each component on the health of the present invention 1, the daily intake is preferably 0.5 to 20 g, more preferably 1 to 10 g, still more preferably 1.5 in terms of solid content. ~ 5g.

  The present invention 1 takes into account that the preferred intake in terms of the above-mentioned Examples is preferably divided into 1 to 10 times per day, more preferably 2 to 5 times, still more preferably 2 to 4 times. In terms of solid content, it is preferable to fill 0.5 to 20 g, more preferably 1 to 10 g, and still more preferably 1.5 to 5 g in a container (preferably a film container), and seal and package.

  The film container may be a thin rectangular shape or an elongated stick shape, but is preferably a stick shape from the viewpoint of ease of ingestion.

[Invention 2]
The present invention 2 is a food composition comprising a step of mixing component A, component B and component C (preferably, at least one component selected from the group consisting of component D, component E and component F). This is a manufacturing method and is a preferable manufacturing method of the first aspect of the present invention.

A preferred process of the present invention 2 will be described below.
(Step 1) Component A, Component B and Component C (preferably Component D and / or Component E) which are the main components are weighed so as to have a desired solid content, and these are measured if necessary. An amount of water is added and mixed, and heat sterilization is preferably performed at 100 to 140 ° C for 5 to 60 minutes, more preferably 110 to 130 ° C for 10 to 30 minutes, and still more preferably 115 to 125 ° C for 10 to 20 minutes. To obtain a main component slurry.

(Step 2) When the present invention 1 is made into a jelly form, component F (preferably trehalose) is added, if necessary, with a desired amount of water, mixed and stirred, preferably 75 to 95 ° C. Preferably, it is dissolved by heating at 80 to 90 ° C., and if necessary, sieved to obtain a gelling agent slurry.
(Step 3) The main component slurry is sterilized by heating, preferably at 80 to 100 ° C. for 10 to 60 minutes, more preferably 85 to 95 ° C. for 20 to 40 minutes, and if necessary, gel In the food composition which is the production result of the present invention 2 by adding an agent slurry, preferably cooled to 60 to 80 ° C., more preferably 65 to 75 ° C., and mixing other components as necessary. The present invention 1 is obtained.
(Step 4) The food composition obtained in Step 3 is filled into a film container in a desired amount, sealed in the film container, and boxed as necessary.

〔material〕
(1) Component A: Barley extract CRD SD powder (Distributor: Agrilink Technology, dried product)
(2) Component B: Nucleoprotein (Manufacturer: Nissan Chemical Co., Ltd., dried product)
(3) Component C: Nuclegen (Manufacturer: Nissei Bio Inc., dried product)
(4) Component D: Beer yeast extraction RNA (Distributor: L.S. Corporation, dried product)
(5) Component E: Soybean Fermentation Metabolite Extract (registered trademark) (Distributor: Ryowa ECO Foods, liquid (solid content concentration 5 mass%, moisture 95 mass%))
(6) Component F: thickening polysaccharide gelling agent (commercially available)
(7) Other ingredients: vitamins (commercial product), folic acid (commercial product), trehalose powder (commercial product), brown sugar powder (commercial product)

[Combination]
Each component was weighed in parts by mass shown in Table 1.

[Production conditions]
(1) Step 1: Into a 150 L mixing tank, parts A, B, C, D and E and 128 parts by mass of water shown in Table 1 are added and mixed. The main component slurry was obtained by heat sterilization.

(2) Step 2: Into a 300-liter preparation tank, the trehalose and gelling agent in parts by mass shown in Table 1 and 183 parts by mass of water were added, mixed and stirred, heated and dissolved at 87 ° C., and then passed through a sieve to gel. An agent slurry was obtained.

(3) Step 3: The main component slurry is charged into a 600 L mixing tank and sterilized by heating at 90 ° C. for 30 minutes, and further the gelling agent slurry is added, stirred and mixed, and cooled to 70 ° C. Then, other components other than trehalose in parts by mass shown in Table 1 were added and mixed and stirred at 60 ° C. to obtain 75 kg of jelly-like present invention 1.

(4) Step 4: 5 g of the jelly-like present invention 1 obtained in Step 3 was filled in a film container, sealed and sealed to form 1 pack, and 15000 packs were produced.

[Practical test]
(1) Subjects (1-1) 24 humans (1-2) 14 dogs (1-3) 3 cats

(2) Content of implementation One pack was ingested at a time, and each subject was ingested for 3 to 5 days.

  Table 3 shows the results of interviews with the subject.

(3) Results As shown in Table 2, as a result of testing on humans of various ages and dogs and cats of each age, all of the products were ingested without any problems. There were many opinions about goodness.

Claims (5)

A food composition obtainable by blending component A, component B and component C,
The component A is a composition obtained by subjecting at least one kind of pearl barley selected from the group consisting of pearl husk, thin skin and astringent skin to an enzyme treatment,
The component B is a composition that can be obtained by refining a fish white child pulverized slurry with an aqueous medium,
The composition for foodstuffs whose said component C is a composition which can be obtained by processing a fish sludge ground slurry with a proteolytic enzyme and a nucleolytic enzyme.   Furthermore, the composition for foodstuffs of Claim 1 which can be obtained by mix | blending a beer yeast composition (component D).   Furthermore, the composition for foodstuffs of Claim 1 or 2 which can be obtained by mix | blending a soybean fermented composition (component E).   The food composition according to any one of claims 1 to 3, wherein the food composition is in a jelly form. The manufacturing method of the composition for foodstuffs including the process of mixing the component A of Claim 1, the component B, and the component C.