JP2019080509A - Smoothie food for children - Google Patents

Abstract

To provide supplementary foods for children which can be selected by parents and children so as to focus effects thereof on grown portions desired by them according to growing tendency of the children.SOLUTION: A smoothie food for children which contains α-GPC (glycerophosphocholine), Protetite (registered trademark), calcium and magnesium and does not contain at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and phosphatidylserine; and/or a smoothie food for children which contains at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and at least one of tyrosine, phosphatidylserine, glucose, protein, vitamin B1 and vitamin B2.SELECTED DRAWING: None

Description

  The present technology relates to children's smoothie foods.

  Conventionally, various foods have been developed and marketed as supplements for children such as supplements containing nutrients and ingredients necessary for the growth of children.

  Supplements for children, such as supplements containing nutrients and ingredients necessary for children's growth, include products focused on extending the height of children (hereinafter referred to as “relaxed products” that include “relaxed ingredients”) and thinking power There was no product that was clearly divided and designed into products focused on improving the concentration ability (hereinafter, “flash products” including “flash components”). In particular, there is no product that uses the same component as the present technology as the "stretching component", and no product that uses the same component as the present technology as the "lighting component".

  In addition, there has been no commodity in which there is appropriately incorporated an action rate improving component that enhances the rate at which the component focused in this way appropriately acts on the target organ.

  In addition, with regard to the products that are formulated with specializing in "nobi" and "inspiring" and incorporating the action efficiency improving component, the intake of the child is appropriately blended with a masking component that prevents the child from feeling a bad taste or smell. There were no products with improved ease.

  The purpose of this technology is to enable parents and children to select a child supplement that focuses on their desired growth location, in line with the child's growth trend.

"Nobi Nobi products" do not include the masked component of "the inspiration component" but include "nobi components". Preferably, an appropriate activity rate improving component conforming to the "spreading component" is selected and contained. More preferably, a masking component focused on “spreading component” is selected and contained.
The "Nanobi Nobi products" may be products containing "Nanobi components" and "Nanobi components" masking components, and even products containing "Nanobi components" and "Nanobi components" action efficiency improving components Good.

"Himameki Commodity" is a product including "Himameki Component" and a masking component of "Himame Component". The masking component of the “light component” includes protein and at least one of vitamin B1 and vitamin B2. Preferably, an appropriate activity rate improving component conforming to the "light component" is selected and contained.
The “stimulus product” may be a product including the “stimulus component” and the action efficiency improving component of the “stimulus component”.

  Parents and children will be able to select children's supplements that focus on their desired growth, in line with their children's growth trend.

(A) Needs survey:
In developing the product, we conducted a needs survey on which of the following items (1) to (3) would be desired to purchase.
(1) Products focused on increasing the height of children (Nobi Nobi products)
(2) Products focused on improving thinking ability and concentration (imitation products)
(3) Multi products focused on both

Survey results (number of samples n = 18)
(1): (2): (3) = 56%: 39%: 5%

  Respondents who selected products focused on (1) and (2) found it difficult to easily eat bluefish etc. with many ingredients said to be good for their head, "because they are short compared to their surrounding children" In addition to having trouble with each, such as (3), there was an answer such as "I don't know what to do after all" or "I feel that there is not much effect on either". The result was that the children and their parents had different worries, and that there was a need for products focused on the worries, so (1) and (2) were completely divided into product designs.

  Four components of (1) α-GPC (glycerophosphocholine), (2) Protetite (registered trademark), (3) calcium, and (4) magnesium are selected as the “stretching component”, and “lightening component” is selected as (1) At least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), (2) Tyrosine, (3) Phosphatidylserine, (4) Glucose, four components were selected. The masking components of the "stretching component" are (3) calcium and (4) magnesium. The to-be-masked component of the "flaming component" is (1) at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and (3) phosphatidylserine. In addition, although "lightening component" is essential in "lighting goods", it may include part or all of "nobility components", and "lighting component" is essential in "nobility products", but "lighting components" It may also include part or all of

(B) Tests on masking of spreading components:
<Test method>
The ingredients (α-GPC, dietary fiber, protein (in this case, animal protein milk protein), calcium, magnesium, Protetite (registered trademark), vitamin B1, vitamin B2, vitamin C) are shown in Table 1 The powder composition was prepared to have a proportion (parts by weight).
To 10 g of the prepared powder, 150 ml of milk was added to prepare a smoothie-like beverage.
About the flavor of the prepared smoothie like drink, five-step evaluation by scoring 1 to 5 by the comparison with drinking (the larger the value is the better the taste) is performed.

<Test result>
※ The blending range shows the blending range that can realize the masking effect and good taste for D.

(C) Consideration of the easy-to-drink taste of Nobi Nobi products:
In order to achieve the "easy-to-drink taste" of the product of spread and spread, it is important to mask the components of miscellaneous tastes by the components such as calcium and magnesium. Normally, masking by sweetness with saccharides is common, but it was thought that the effect could not be expected because sweetness with saccharides and miscellaneous taste of metal ions coexist in masking of metal ions. So we devised a masking method by increasing the protein content.

  Proteins are composed of multiple amino acids linked by peptide bonds. The side chains of proteins derived from amino acids generally include hydrophilic side chains and hydrophobic side chains, and more specifically, nonpolar aliphatic side chains (derived from amino acids having alkyl groups in side chains), polar Non-charged side chain (derived from an amino acid having a polar functional group in the side chain), aromatic side chain (derived from an amine acid having an aromatic ring in the side chain), cationic side chain (having a basic functional group in the side chain There is an amino acid-derived side) and an anionic side chain (derived from an amino acid having an acidic functional group in a side chain). Proteins are folded, for example, to have a three-dimensional spherical structure or to have a rod-like structure without being folded due to interactions between side chains of the same protein or interactions between side chains of another protein. . As interactions between side chains, hydrogen bonds, hydrophobic interactions, disulfide bonds and the like are known.

  A hydrogen bond is a bond in which a hydrogen atom covalently bonded to a highly electronegative atom such as a hydroxy group or an amino group is noncovalently bonded to a noncovalent electron pair of another functional group nearby. In detail, the polarizable weakly charged hydrogen atom and the weak negative charge of the non-covalent electron pair are bonded by electrostatic interaction. In the case of amino acids mainly forming proteins, it is considered that they are generated by a combination of asparagine and serine or the like between amide bonds which are main chains connecting amino acids.

  Hydrophobic interactions are formed by aggregation of hydrophobic molecular structures in a hydrophilic environment. It is known that highly lipid-soluble structures such as surfactants generally contained in detergents gather to form a microspherical structure. Among the amino acids that mainly form proteins, valine, isoleucine, phenylalanine and the like are known to be involved in this binding.

  The disulfide bond is formed by covalent bonding of thiol groups. Among amino acids that mainly form proteins, cysteine is known to be involved in this binding.

  These interactions not only work between amino acids, but also form a strong interaction with the highly hydrophobic but also nutritive components, electrostatically polarized nutrient components, electrically charged nutrient components, etc. It is thought that it is possible to construct various complex structures.

  What is important here is that most of the metal ions in the living body often exist in the state of being bound to and incorporated into proteins. That is, although protein and metal ions tend to form a complex, it is thought that calcium and magnesium can interact with protein to change it into a state in which the taste is not felt. It was hypothesized that the taste of this product could be efficiently adjusted by using a mechanism different from the masking mechanism by sugar.

  In fact, when comparing the prototype samples, it was possible to realize an easy-to-drink taste due to the increase in the amount of protein. That is, it is considered that the protein-masking mechanism described above could realize the "drinkable taste" of this product. In addition to this, the overall taste was finely adjusted with the blending amounts of the other ingredients to increase the degree of completeness of the overall taste. In addition, since the milk protein used this time is more soluble in water than the vegetable protein, it is highly likely that the masking effect is obtained because the molecular level contact with the miscellaneous taste component is easy.

  Furthermore, it is considered that the addition of vitamins can enhance the masking effect. Vitamin C is known to coordinate to metal ions to form a complex. For this reason, it is thought that a masking effect from forming a complex with calcium and magnesium and molecular capture can be expected.

  Vitamin B1 is considered to have a positive charge in the molecule, act on electrostatic interactions in proteins, loosen protein structures, and facilitate inclusion of miscellaneous taste components.

  Vitamin B2 is known to act as a coenzyme in vivo and has a structure that is relatively easy to interact with proteins, so it is thought that the protein structure is loosened and miscellaneous taste components are easily included.

(D) Test on masking of inspiration component:
<Test method>
The proportions (parts by weight) shown in Table 1 with the ingredients (glucose, lecithin, dietary fiber, protein (this time using animal protein milk protein), DHA, tyrosine, vitamin B1, vitamin B2, vitamin C) The powder composition was prepared to be
To 10 g of the prepared powder, 150 ml of milk was added to prepare a smoothie-like beverage.
About the flavor of the prepared smoothie like drink, five-step evaluation by scoring 1 to 5 by the comparison with drinking (the larger the value is the better the taste) is performed.

<Test result>
※ The blending range shows the blending range that can realize the masking effect and good taste for A.

(E) Consideration of the easy-to-drink taste of the inspired product:
In order to achieve the “easy-to-drink taste” of the inspirational product, it is important to mask the miscellaneous components of the ingredients such as DHA.

  Usually masking by sweetness with sugars is common. However, in this test, improvement of the taste by increasing glucose like prototype D was not expected. So we devised a masking method by increasing the protein content.

  Proteins are composed of multiple amino acids linked by peptide bonds. The side chains of proteins derived from amino acids generally include hydrophilic side chains and hydrophobic side chains, and more specifically, nonpolar aliphatic side chains (derived from amino acids having alkyl groups in side chains), polar Non-charged side chain (derived from an amino acid having a polar functional group in the side chain), aromatic side chain (derived from an amine acid having an aromatic ring in the side chain), cationic side chain (having a basic functional group in the side chain (Amino acid derived), anionic type side chain (derived from amino acid having an acidic functional group in the side chain). Proteins are folded, for example, to have a three-dimensional spherical structure or to have a rod-like structure without being folded due to interactions between side chains of the same protein or interactions between side chains of another protein. . As interactions between side chains, hydrogen bonds, hydrophobic interactions, disulfide bonds and the like are known.

  A hydrogen bond is a bond in which a hydrogen atom covalently bonded to a highly electronegative atom such as a hydroxy group or an amino group is noncovalently bonded to a noncovalent electron pair of another functional group nearby. In detail, the polarizable weakly charged hydrogen atom and the weak negative charge of the non-covalent electron pair are bonded by electrostatic interaction. In the case of amino acids mainly forming proteins, it is considered that they are generated by a combination of asparagine and serine or the like between amide bonds which are main chains connecting amino acids.

  Hydrophobic interactions are formed by aggregation of hydrophobic molecular structures in a hydrophilic environment. It is known that highly lipid-soluble structures such as surfactants generally contained in detergents gather to form a microspherical structure. Among the amino acids that mainly form proteins, valine, isoleucine, phenylalanine and the like are known to be involved in this binding.

  The disulfide bond is formed by covalent bonding of thiol groups. Among amino acids that mainly form proteins, cysteine is known to be involved in this binding.

  These interactions not only work between amino acids, but also form a strong interaction with the highly hydrophobic but also nutritive components, electrostatically polarized nutrient components, electrically charged nutrient components, etc. It is thought that it is possible to construct various complex structures.

  In other words, it was thought that it was possible to incorporate miscellaneous taste components into the protein by interacting with the protein and to change it to a state in which the taste is not felt. In particular, it was hypothesized that DHA has a highly lipid-soluble structure, so that it can be expected to be incorporated into a protein by hydrophobic interaction, and that a masking mechanism different from that of sugar can be expected.

  Actually, even though the amount of sugar was reduced when comparing the prototype samples, it was possible to realize an easy-to-drink taste by increasing the amount of protein. That is, it is considered that the protein-masking mechanism described above could realize the "drinkable taste" of this product. In addition, since the milk protein used this time is more soluble in water than plant protein, it can be easily contacted at the molecular level with miscellaneous taste components and there is a high possibility that the masking effect can be obtained.

  Furthermore, it is considered that the addition of vitamins can enhance the masking effect. Vitamin B1 is considered to have a positive charge in the molecule, act on electrostatic interactions in proteins, loosen protein structures, and facilitate inclusion of miscellaneous taste components.

  Vitamin B2 is known to act as a coenzyme in vivo and has a structure that is relatively easy to interact with proteins, so it is thought that the protein structure is loosened and miscellaneous taste components are easily included.

(F) Results of component analysis of Nobi Nobi products and the role of each component:
<Results of ingredient analysis of Nobi Nobi product>
Below, it is a nutrient component display per one meal (10 g).

  Each component combination standard amount is "Japanese food intake standard 2015 (http://www.mhlw.go.jp/stf/shingi/0000041824.html II each discussion)" and United Nations Food and Agriculture Organization (FAO) and world health Guidelines for the Use of Nutrition and Health. Highlights (CAC / GL 23-1997) as defined by the Organization (WHO) (http://www.mhlw.go.jp/topics/idenshi/codex/06/dl/ cac_gl23.pdf) ", was set by referring to the estimated intake of raw materials. In the development of smoothies for children, it is necessary to adopt a base formulation to prevent the problem of over intake of each ingredient. In general, for the components for which the intake amount is set, the amount specified in the former standard is set as the formulation reference amount. On the other hand, since the official intake standard amount was not set except for general ingredients, the latter guidelines were set as a reference. This guideline shows the setting values for highlighting (including indication and high content indication) of nutrients contained, and it is set that 10% of the daily intake standard amount per meal is necessary for the description of "including". There is. Based on the same concept with regard to ingredients for which the reference intake amount has not been set, the “Health food safety and efficacy information (https://hfnet.nih.go.jp/” of the National Institute of Health and Nutrition Information (https://hfnet.nih.go.jp/ Based on the information in “contents /)”, 10% of the intake standard amount expected to be effective or safe was set as the formulation standard amount.

  According to "Safety / Efficacy Information on Health Foods" for α-GPC, it is considered safe to take at 1,200 mg / day for up to 6 months, and the formulation standard was set at 120 mg / day. Clinical tests using raw materials have been conducted for Protetite (registered trademark), and 1.86 g / day has been set as a reference intake amount. For this reason, the compounding standard amount was 186 mg / day.

<How to drink the product with nobi>
Add about 10 g of a serving to a small amount of milk (about 50 ml) and dissolve well, then add about 100 ml of milk, stir well again, and drink.

<Role of each ingredient>
In general, lipid is a substance which is insoluble in water among biological components, and is contained next to water in the body. Lipids taken into the body from food are taken through complex processes for each type of lipid and used as an efficient energy source. Moreover, it is known that it becomes a raw material of various physiologically active substances.

  Carbohydrate is a compound of carbon and hydrogen in general, and it is classified into monosaccharides, oligosaccharides, and polysaccharides, which are carbohydrates that are taken into the body and serve as energy sources, and dietary fibers that can not be digested by digestive enzymes in the body. Lack of energy causes fatigue and reduced concentration due to lack of energy. When calcium is eaten with carbohydrates, absorption rate rises.

  Carbohydrates are generally classified as carbohydrates. There are carbohydrates as energy sources and dietary fibers that can not be digested by digestive enzymes in the body, and carbohydrates are classified into monosaccharides, oligosaccharides and polysaccharides. Monosaccharides include glucose and fructose. In oligosaccharides, two or more monosaccharides are linked, and the molecular weight is not as large as polysaccharides. Polysaccharides are classified into digestible polysaccharides and indigestible polysaccharides. As with carbohydrates, lack of energy causes fatigue and reduced concentration due to lack of energy. In addition, the lack of glucose affects the brain and nerves, and can cause consciousness problems.

  Sodium contained in sodium chloride is a type of mineral necessary for the human body, responsible for the adjustment of osmotic pressure and the like. It is contained in body fluid outside the cells and plays a role such as regulating the osmotic pressure of extracellular fluid to maintain the volume of extracellular fluid. In consideration of the fact that sodium chloride is taken separately from the diet based on the standard intake of the child, this product has an upper limit of 0.3 g per serving. This product is seasoned with 0.3% sodium chloride added on a weight basis so as not to exceed this upper limit. The equivalent amount of salt described in Table 3 is a value obtained by converting from the amount of sodium obtained in nutrient component analysis (conversion formula: sodium (mg) × 2.54 × 1,000 = equivalent amount of salt (g)), The proportion of salt equivalent obtained from nutrient composition analysis is adjusted to 1.5% or less. In addition, excessive intake of sodium leads to promoting the outflow of calcium into urine

  Zinc works on vitamin D to promote calcium absorption from food, and is also an essential component for the production of "collagen" which accounts for 90% of bone cells. In addition, it is a very important ingredient in producing "osteoclasts" and "osteoblasts" which are essential for bone regeneration. The bones of living organisms are constantly metabolized (bone metabolism), and zinc has the role of inhibiting the action of hormones that dissolve bone constituents. If you run out of zinc, the action of this hormone works too much, and the amount of calcium leaching out increases, making the bones fragile. In addition, the lack of zinc disrupts the balance of bone metabolism, reduces protein synthesis in bone cells, and reduces the ability to produce new bone. Zinc is contained in in vivo in many enzymes, such as dehydrogenases, such as alcohol dehydrogenase, and DNA polymerase. It is involved in many biological reactions such as gene expression and protein synthesis. It is said to "keep the taste normal" and "prevent lifestyle-related diseases".

  Vitamin C is a highly water-soluble vitamin, has a high antioxidant activity, and is a component necessary for maintenance of normal capillaries through collagen synthesis and the like. In general, effects such as "absorption assistance of iron and copper", "suppression of formation of melanin pigment", and "immunity enhancement" have been reported. Bone is formed by depositing calcium or the like on a connective tissue made of collagen which is a fibrillar protein. Vitamin C helps to produce this collagen. Vitamin C also produces a resilient, flexible and hard-to-break bone. If you have enough vitamin C in your body, the elasticity of your bones will increase, and if you do not have enough, it will become a bone that is prone to fracture.

  About 70% of the iron in the body is contained in hemoglobin, which forms red blood cells in blood, and is an important component responsible for oxygen uptake and carbon dioxide release. It is one of the components that must be fully replenished during the growth period in which the amount of exercise rises.

  Vitamin B contributes to the production of hyaluronic acid present in the extracellular matrix and the like. Vitamin B1 helps to generate energy from carbohydrates and maintain the health of the skin and mucous membranes. Vitamin B2 helps maintain skin and mucous membrane health. Vitamin B6 helps to generate energy from proteins and maintain the health of the skin and mucous membranes. During growth, vitamin B group is also considered to be deficient along with cell proliferation and bone growth, so simultaneous intake is essential for healthy growth.

  In order to absorb nutrient components sufficiently during growth, it is necessary to maintain the balance of intestinal flora and keep the absorption function in the intestinal tract normal. Dietary fiber, lactic acid bacteria, and protein intake maintain the balance of intestinal microbiota and exert an effect on improvement and maintenance of intestinal absorption function. At the same time, it is important to take in these components at the same time in order for the components necessary for growth to be sufficiently absorbed in the body.

  α-GPC is an essential component of growth present in breast milk, and is necessary for the secretion of growth hormone in the pituitary gland and improvement of exercise capacity. During growth, various components are taken in to form muscles, organs, and skeletons. In the growth hormone secretion, efficient intake of the components necessary for their growth is very important. In particular, skeletal formation in early childhood is said to be the most important in human life, and it is necessary to form a certain level or more of a skeleton and muscle by the age of 20 and becomes an important factor to support future health.

  Protetite (registered trademark) is a collagen-containing mineral complex in which crystals of a mineral component such as calcium are deposited and bound to type 1 collagen protein and has a structure similar to hydroxyapatite which is a main component of bone, so after being absorbed in the body An efficient conversion to bone can be expected. Protetite® contributes to the improvement of bone density and bone quality, which are essential elements for the healthy growth of bone. Moreover, it is thought that bone formation is promoted by comprehensive intake of iron, protein and calcium, and it is desirable to take them simultaneously.

  In recent research, calcium ions function as neurotransmitters and are said to be involved in activation of each cell. Since calcium ions are involved in muscle contraction movement and formation, calcium intake alone is also indispensable. Vitamin D helps the intestinal absorption of calcium alone and plays a role in delivering calcium to necessary tissues via blood.

  Magnesium, like calcium, is a major component that forms bone. In addition, magnesium and calcium are present in a ratio of 1: 1 to 1: 2 in the living body, and from the viewpoint of homeostasis, it is required to simultaneously take magnesium to improve calcium intake. It is also a component required for osteoblasts necessary for bone growth, and is also involved in the bone formation process.

  Thus, simultaneously with the promotion of growth hormone secretion by α-GPC, it is possible to support the growth based on skeletal and myogenesis by efficiently taking in calcium and magnesium which are particularly necessary in the growth phase.

(G) Results of component analysis of inspiration product and role of each component:
<Results of ingredient analysis of product products of inspiration>
Below, it is a nutrient component display per one meal (10 g).

  Each component combination standard amount is "Japanese food intake standard 2015 (http://www.mhlw.go.jp/stf/shingi/0000041824.html II each discussion)" and United Nations Food and Agriculture Organization (FAO) and world health Guidelines for the Use of Nutrition and Health. Highlights (CAC / GL 23-1997) as defined by the Organization (WHO) (http://www.mhlw.go.jp/topics/idenshi/codex/06/dl/ cac_gl23.pdf) ", was set by referring to the estimated intake of raw materials. In the development of smoothies for children, it is necessary to adopt a base formulation to prevent the problem of over intake of each ingredient. In general, for the components for which the intake amount is set, the amount specified in the former standard is set as the formulation reference amount. On the other hand, since the official intake standard amount was not set except for general ingredients, the latter guidelines were set as a reference. This guideline shows the setting values for highlighting (including indication and high content indication) of nutrients contained, and it is set that 10% of the daily intake standard amount per meal is necessary for the description of "including". There is. Based on the same concept with regard to ingredients for which the reference intake amount has not been set, the “Health food safety and efficacy information (https://hfnet.nih.go.jp/” of the National Institute of Health and Nutrition Information (https://hfnet.nih.go.jp/ Based on the information in “contents /)”, 10% of the intake standard amount expected to be effective or safe was set as the formulation standard amount.

  As for phosphatidylserine, according to the “Safety Food Safety and Efficacy Information”, in a test for children with attention deficit hyperactivity disorder, 300 mg / day and EPA + DHA 120 mg / day for 15 weeks Because the improvement of some symptoms was observed, the compounding standard amount was set to 30 mg / day. According to "safety and efficacy information of health food" for tyrosine, there is a report that the duration of ability in psychomotor test about 3 hours after sleep deficiency is prolonged by intake of 150 mg / kg of tyrosine. For this reason, the compounding standard amount is 250 mg assuming that the weight of a child is 20 kg.

<How to drink inspiration products>
Add about 10 g of a serving to a small amount of milk (about 50 ml) and dissolve well, then add about 100 ml of milk, stir well again, and drink.

<The role of each component of the inspiration product>
In general, lipid is a substance which is insoluble in water among biological components, and is contained next to water in the body. Lipids taken into the body from food are taken through complex processes for each type of lipid and used as an efficient energy source. Moreover, it is known that it becomes a raw material of various physiologically active substances.

  Carbohydrates are generally compounds of carbon and hydrogen, and are carbohydrates that are taken into the body and serve as energy sources, and dietary fibers that can not be digested by digestive enzymes in the body, and carbohydrates are classified into monosaccharides, oligosaccharides, and polysaccharides. Lack of energy causes fatigue and reduced concentration due to lack of energy. Carbohydrates are broken down in the body to glucose, absorbed in the stomach and intestines, enter blood vessels, become energy as they are, and are stored in muscle and liver as glycogen. The amount of muscle and liver glycogen that can be stored is fixed, and the remainder is stored as fat. Muscle glycogen is consumed as energy during activity, and liver glycogen is always decomposed as energy to move body tissue (brain, viscera etc.) and sends glucose into the blood to keep blood sugar level in the body constant. After 6 to 8 hours without eating anything, the energy of the liver is depleted, the function of body tissues is reduced, and the behavior and thinking are adversely affected. Intake of carbohydrates and stabilization of liver glycogen levels improve concentration.

  Carbohydrates are generally classified as carbohydrates. There are carbohydrates as energy sources and dietary fibers that can not be digested by digestive enzymes in the body, and carbohydrates are classified into monosaccharides, oligosaccharides and polysaccharides. Monosaccharides include glucose and fructose. In oligosaccharides, two or more monosaccharides are linked, and the molecular weight is not as large as polysaccharides. Polysaccharides are classified into digestible polysaccharides and indigestible polysaccharides. As with carbohydrates, lack of energy causes fatigue and reduced concentration due to lack of energy. In addition, the lack of glucose affects the brain and nerves, and can cause consciousness problems.

  Sodium contained in sodium chloride is a type of mineral necessary for the human body, responsible for the adjustment of osmotic pressure and the like. It is contained in body fluid outside the cells and plays a role such as regulating the osmotic pressure of extracellular fluid to maintain the volume of extracellular fluid. Intake of vitamin B1 facilitates brain communication and concentration, but sodium is required to absorb vitamin B1. In consideration of the fact that sodium chloride is taken separately from the diet based on the standard intake of the child, this product has an upper limit of 0.3 g per serving. In this product, it is seasoned by adding 1.5% sodium chloride on a weight basis so as not to exceed this upper limit. The equivalent amount of salt described in Table 4 is a value obtained by converting from the amount of sodium obtained in nutrient component analysis (conversion formula: sodium (mg) × 2.54 × 1,000 = equivalent amount of salt (g)), The proportion of salt equivalent obtained from nutrient composition analysis is adjusted to 2.8% or less. In addition, excessive intake of sodium also leads to promoting the outflow of calcium into urine.

  Calcium has the effect of suppressing the excitatory action of the cranial nerve, and it improves concentration by making it easy to maintain emotional stability and calm. Calcium in the blood controls systemic activities such as intercellular communication and communication of brain commands to the whole body.

  Magnesium is involved in more than 300 enzyme reactions in the living body. In addition to calcium, it is also a necessary mineral for bone health and is closely related to the action of calcium. Magnesium deficiency causes neurological diseases, mental diseases, arrhythmias, heart diseases, etc., and is said to "prevent heart disease and hypertension." Magnesium is involved in enzyme reactions in the body and works for protein synthesis and energy metabolism, muscle contraction, blood pressure regulation, temperature regulation, regulation of blood glucose level, and the like. Magnesium has a function to retain vitamin B1 necessary for energy metabolism. Magnesium is stored in bones, but unlike calcium, magnesium is deficient in its ability to be removed from storage bones even if magnesium is insufficient. Because the amount of magnesium in the body is too small, if you do not take it properly, you will soon run out of magnesium. Disruption of the balance between calcium and magnesium causes frustration.

  The vitamin B group includes vitamin B1, vitamin B2, vitamin B6 and the like. Lack of B vitamins can result in loss of mind and concentration. The brain uses sugar as energy, and vitamin B1 breaks down the sugar and converts it to energy, so if vitamin B1 runs short, it causes energy shortage. Vitamin B6 is one of the water-soluble vitamins that acts as a coenzyme of about 100 enzymes. In particular, it is involved in amino acid metabolism. Generally, it is said to "produce protein" and "promote growth". In addition, since vitamin B group is involved in the synthesis of neurotransmitters in the brain, vitamin B group is essential to keep the brain functioning normally.

  Vitamin D is one of fat-soluble vitamins. Vitamin D is believed to be involved in calcium homeostasis in the body. In general, it is said to "strengthen bones" or "keep calcium concentration in blood constant". Vitamin D is the only vitamin with hormones in the body and specialized receptors in each tissue. Vitamin D is required for the functioning of all parts of the body, including the brain, heart, and immune system. Vitamin D increases "dopamine" and "norepinephrine". Vitamin D also increases "acetylcholine" which helps maintain concentration. Vitamin D also stimulates "memory capacity" and "exercise function" nerve cell growth and helps release serotonin in the brain.

  Tyrosine is known as an essential amino acid which can be expected to have an effect of concentration improvement, and its effect has been proved in clinical trials in supplements and the like. Furthermore, it is known to act as a precursor of dopamine, which is an electron transfer agent present in the central nervous system. It is known that the amount of dopamine released from neurons decreases in Parkinson's disease, which is a typical nervous system disease similar to Alzheimer's disease, and plays an important role in neurotransmission. By supplying the precursor tyrosine, it is possible to sufficiently maintain neurotransmitter production.

  Vitamin C contributes to collagen production to fix cells. In addition to this, since it has strong antioxidant power, it reduces oxidative damage to the brain due to singlet oxygen or the like generated at the time of synthesis of many in vivo molecules such as electron transfer substances synthesized in vivo. Vitamin C, which has high antioxidant activity, suppresses the disturbance of the autonomic nervous system due to stress, helps relieve stress, and affects concentration.

  DHA, which is contained at the tip of the process of neurons, promotes the activation of neurons, works to smooth the transmission, and improves judgment. That is, by simultaneously supplying the electron transfer substance and the nerve cell component, it becomes possible to establish the memory by the development of the nerve cell and the smooth signal transmission.

  The energy used in the brain is mainly glucose, and phosphatidylserine is a component of brain cells and simultaneously raises the glucose concentration in the brain. At the same time, the action of vitamin B1 and vitamin B2 improves the energy conversion efficiency of glucose and causes brain activation.

  EPA contributes to the improvement of blood flow and the formation of flexible vascular tissue, and streamlines transport of tyrosine, which is a precursor of brain energy source glucose and dopamine, via blood.

  In this way, by complementing components of brain cells and neurons, and raising blood flow volume to streamline transmitter production and energy conversion, a synergistic effect on improvement of brain development and thinking power that are important in the growth phase Demonstrate.

  Iron is a component which tends to run short during the growing season. Symptoms of iron deficiency include anemia, etc., but there is a concern for diminished learning ability due to diminished rich emotions and decreased concentration. Therefore, sufficient iron supply becomes important during the growth period.

  Vitamin B group contributes to the production of hyaluronic acid present in the extracellular matrix and the like. During growth, vitamin B group is also considered to be deficient along with cell proliferation and bone growth, so simultaneous intake is essential for healthy growth.

  In order to absorb nutrient components sufficiently during growth, it is necessary to maintain the balance of intestinal flora and keep the absorption function in the intestinal tract normal. Dietary fiber, lactic acid bacteria and protein intake maintain the balance of intestinal microbiota and exert an effect on improvement and maintenance of intestinal absorption function. At the same time, it is important to take in these components at the same time in order for the components necessary for growth to be sufficiently absorbed in the body.

Claims (2)

  A children's smoothie food product comprising α-GPC (glycerophosphocholine), Protetite (registered trademark), calcium and magnesium, and at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and phosphatidylserine.   A child-friendly smoothie food comprising at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), tyrosine, phosphatidylserine, glucose, protein, at least one of vitamin B1 and vitamin B2.