JP2019170205A - Powdery composition - Google Patents

Abstract

To provide a powdery composition for the preparation of smoothie-like beverage, in which active ingredients each suitable for the purpose of supporting skeletal and muscle formation and for the purpose of supporting thinking and/or concentration power are combined.SOLUTION: Provided are: a powdery composition which is a powdery composition for mixing with liquid to prepare a smoothie-like beverage, comprising (a) glycerophosphocholine, (b) a complex comprising hydroxyapatite and type I collagen, (c) a calcium agent, and (d) a magnesium agent; and a powdery composition which is a powdery composition for mixing with liquid to prepare a smoothie-like beverage, comprising (f) eicosapentaenoic acid and/or docosahexaenoic acid, (g) tyrosine, (h) glycerophospholipid, and (i) glucose.SELECTED DRAWING: None

Description

  The present invention relates to a powdered composition for mixing with a liquid to prepare a smoothie-like beverage.

  In daily life, it is recommended to take nutrients in a well-balanced manner, and many health supplements for easily supplementing deficient nutrients are provided. Many health supplements are distributed in the form of tablets, capsules and beverages.

  On the other hand, smoothies, which are sherbet-like beverages prepared by mixing frozen fruits and vegetables and dairy products with a mixer, are known. In recent years, various powder compositions that can easily prepare beverages that resemble the texture of smoothies have been developed. Such a powder composition is designed to be prepared into a thick beverage (smooth-like beverage) by mixing with a liquid such as water or milk. For example, Patent Document 1 discloses a composition containing xanthan gum, lambda carrageenan, and guar gum in predetermined amounts as a powdered beverage that can prepare a beverage having a smoothie-like feel and good flavor in a short time.

  As consumers become more health conscious, smoothie beverages have been improved to include trace ingredients such as vitamins and minerals. For example, Patent Document 2 focuses on easily ingesting vegetables and fruits rich in vitamins and minerals, and consists of a crushed vegetable product, a dried vegetable juice powder, a crushed fruit product, and a dried fruit juice powder. Disclosed is a powdery composition comprising at least one selected from the group, insoluble dietary fiber, and water-soluble dietary fiber.

JP 2012-115207 A Japanese Patent Laid-Open No. 2006-154461

  With the increasing health consciousness by consumers in recent years, the purpose of taking health supplements has been diversified. In addition, while there are consumers who demand products designed to respond to a wider variety of purposes, there are also consumers who seek products designed to respond to specific purposes, making it a health supplement. The demands for the purpose of intake are also diversifying. The present inventor paid attention to the purpose of supporting the formation of the skeleton and muscles or the purpose of supporting the thinking and / or concentration as a specific purpose among the various ingestion purposes assumed. However, the present situation is that the combination of active ingredients suitable for these purposes has not been sufficiently studied, particularly in powder compositions for preparing smoothie-like beverages.

  The present invention provides a powder composition for preparing a smoothie-like beverage, which is combined with active ingredients suitable for the purpose of supporting skeletal and muscular formation and the purpose of supporting thinking and / or concentration. Is an issue.

  As a result of diligent study, the present inventor has obtained a powdery composition for preparing a smoothie-like beverage corresponding to the purpose of supporting skeletal and muscle formation, a complex containing glycerophosphocholine, hydroxyapatite and type I collagen, calcium, and A powdered composition containing magnesium and a powder composition for preparing a smoothie-like beverage corresponding to the purpose of supporting thinking and / or concentration. Docosahexaenoic acid and / or eicosapentaenoic acid, tyrosine, glycerophospholipid, and glucose A powdery composition containing

  The inventor has also focused on prescribing these powdered compositions for children. Since the child is in the skeletal and muscular growth period and is in the process of improving the brain developmental stage and thinking and / or concentration, the child is an ingestion subject for which the above-mentioned purpose is more strongly demanded. However, when the powdered composition of the present invention is formulated so as to be more suitable for the above purpose, the taste and smell of components derived from magnesium or calcium and magnesium, and docosahexaenoic acid and eicosapentaenoic acid, respectively, are strong, On the contrary, I faced the challenge of having a flavor that was difficult for children to drink. Sugar is known as a taste and odor masking component, but the desired masking effect cannot be obtained with sugar alone.

  As a result of further studies, the present inventor has also found that a masking effect of taste and odor derived from the components can be remarkably obtained by further blending milk protein into the powdery composition.

  The present invention has been completed by further studies based on these findings.

That is, this invention provides the invention of the aspect hung up below.
Item 1. A powdered composition for mixing with a liquid to prepare a smoothie-like beverage,
A powdery composition comprising (a) glycerophosphocholine, (b) a complex comprising hydroxyapatite and type I collagen, (c) a calcium agent, and (d) a magnesium agent.
Item 2. Item 2. The powdery composition according to Item 1, further comprising (e) milk protein.
Item 3. Item 3. The powdered composition according to Item 1 or 2, wherein the content of the component (d) is 0.13 g or more with respect to 150 mL of the liquid.
Item 4. Item 4. The powder composition according to any one of Items 1 to 3, wherein the content of the component (d) is 0.15 g to 0.6 g with respect to 150 mL of the liquid.
Item 5. Item 5. The powdery composition according to any one of Items 2 to 4, wherein the content of the component (e) is 5 g or more with respect to 150 mL of the liquid.
Item 6. Item 6. The powdered composition according to any one of Items 2 to 5, wherein the content of the component (e) is 13 parts by weight or more per 1 part by weight of the total amount of the component (d).
Item 7. A powdered composition for mixing with a liquid to prepare a smoothie-like beverage,
(F) A powdered composition comprising eicosapentaenoic acid and / or docosahexaenoic acid, (g) tyrosine, (h) glycerophospholipid, and (i) glucose.
Item 8. Item 8. The powdered composition according to Item 7, further comprising (j) milk protein.
Item 9. Item 9. The powdered composition according to Item 7 or 8, wherein the content of the component (f) is 0.03 g or more in total with respect to 150 mL of the liquid.
Item 10. Item 10. The powdered composition according to any one of Items 7 to 9, wherein the content of the component (f) is a total amount of 0.1 to 0.2 g with respect to 150 mL of the liquid.
Item 11. Item 11. The powder composition according to any one of Items 8 to 10, wherein the content of the component (j) is 5 g or more with respect to 150 mL of the liquid.
Item 12. Item 12. The powdered composition according to any one of Items 8 to 11, wherein the content of the component (j) is 30 parts by weight or more per 1 part by weight of the total amount of the component (f).
Item 13. Item 13. The powdered composition according to any one of Items 8 to 12, wherein the content of the component (i) is 0.05 part by weight or more per 1 part by weight of the total amount of the component (j).

  According to the present invention, a powdery composition containing a complex containing glycerophosphocholine, hydroxyapatite and type I collagen, calcium, and magnesium is used to prepare a smoothie-like beverage corresponding to the purpose of supporting skeleton and muscle formation. A powder composition is provided. Further, a powder composition for preparing a smoothie-like beverage corresponding to the purpose of supporting thinking ability and / or concentration ability by a powdery composition containing eicosapentaenoic acid and / or docosahexaenoic acid, tyrosine, glycerophospholipid, and glucose is provided. Provided. Furthermore, the incorporation of milk protein provides a powder composition that has a good taste when prepared into a smoothie-like beverage.

Hereinafter, the present invention will be described in the following order.
(A) First embodiment:
(B) Second embodiment:

(A) First embodiment:
[1. Powdered composition]
The present invention relates to a powdery composition for supporting skeletal and muscular formation (hereinafter sometimes referred to as powdered composition I), and a powdery composition for supporting thinking and / or concentration. (Hereinafter sometimes referred to as powdered composition II).

[1-1. Powdered composition I]
The powdered composition I of the present invention is provided for the purpose of supporting the formation of skeleton and muscle. When the ingestion target is a child, the powdery composition I of the present invention is provided for the purpose of supporting skeletal and muscle growth. The powdery composition I comprises (a) glycerophosphocholine (hereinafter sometimes referred to as (a) component), (b) a complex containing hydroxyapatite and type I collagen (hereinafter referred to as (b) component) And (c) a calcium agent (hereinafter sometimes referred to as (c) component), and (d) a magnesium agent (hereinafter sometimes referred to as (d) component). Preferably, the powdery composition I further contains (e) milk protein (hereinafter sometimes referred to as (e) component). Hereinafter, the powdery composition I of the present invention will be described in detail.

[(A) Glycerophosphocholine]
The powdery composition I of the present invention contains glycerophosphocholine as the component (a). The component (a) is a deacylated product of phosphatidylcholine. The component (a) is known as a component present in breast milk, and is involved in promoting growth hormone secretion and improving exercise capacity in the pituitary gland. Especially in the growth period of children, even after the lactation period is over, various components are taken in and muscles and skeletons are formed. It is effective in supporting However, since the appealing effect of the component (a) alone is weak, in the powdery composition I of the present invention, the component (a) is selected from the following (b) component, ) Component, and (d) component, combined with the purpose of supporting the formation of skeleton and muscle.

  Specific examples of the component (a) include sn-glycero (3) phosphocholine (also referred to as α-GPC) represented by the following chemical formula. Further, the component (a) may be a salt, a hydrate, or a solvate as long as it is pharmaceutically or foodically acceptable.

  The component (a) may be obtained by any manufacturing method. For example, as the component (a), one obtained by deacylating phosphatidylcholine of animals and plants (for example, soybean lecithin) can be mentioned. Although it does not specifically limit as deacylation, For example, the thing by an enzymatic method (for example, enzymatic reaction with phospholipase), a chemical method (for example, alkaline saponification decomposition), etc. are mentioned.

  The content of the component (a) in the powdered composition I is not particularly limited, and is appropriately set according to the age to be ingested and the desired effect, and the amount of lecithin from which the component (a) is derived. do it. For example, (a) component can be set so that 3 to 20 mg per day, preferably 6 to 17 mg, more preferably 8 to 15 mg can be ingested. Specifically, the content of the component (a) in the powdery composition I is, for example, 3 to 20 mg, preferably 6 to 17 mg, more preferably 8 to 150 mL of the liquid mixed with the powdery composition I. An amount of ˜15 mg is mentioned. More specifically, the content of the component (a) in the powdery composition I is, for example, 0.03 to 0.2% by weight, preferably 0.06 to 0.17% by weight, and more preferably 0. 0.08 to 0.15% by weight. The above-mentioned daily intake and content are particularly preferable when the powdery composition I is designed for children.

[(B) Complex containing hydroxyapatite and type I collagen]
The powdery composition I of the present invention contains a complex containing hydroxyapatite and type I collagen as the component (b). The component (b) is easily affected by the type I collagen acting as a scaffold for the growth and differentiation of osteoblasts, and the hydroxyapatite present on the surface is easily absorbed and taken into the body. The component (b) contributes to improvement of bone density and bone quality, which are indispensable elements for healthy formation or growth of bone.

  In component (b), hydroxyapatite microcrystals are present on the surface of type I collagen. Between hydroxyapatite and type I collagen, an adsorbed state, a chemically bonded state, or both of them may be included.

Hydroxyapatite in the component (b) is calcium hydroxide phosphate represented by Ca ₁₀ (PO ₄ ) ₆ (OH) ₂ . The hydroxyapatite in the component (b) may be derived from biological materials (for example, shells, vertebrate scales, teeth, bones, etc.), or may be an artificially synthesized product. From the viewpoint of absorbability into the body, preferably, those derived from biological raw materials, more preferably derived from vertebrate scales, and more preferably derived from fish scales. The origin of type I collagen in component (b) is not particularly limited, but from the viewpoint of absorbability into the body, preferably derived from vertebrates, more preferably from fish scales.

  The component (b) may be obtained by any manufacturing method. For example, the component (b) includes the steps of extracting and filtering out hydroxyapatite by immersing fish scales in an aqueous solution of inorganic acid or organic acid such as hydrochloric acid, sulfuric acid and nitric acid, and the scales of fish after filtration. On the other hand, the step of increasing the acid concentration or the liquid temperature of the acid aqueous solution that is the extraction solvent to extract type I collagen, and the step of reducing the molecular weight by degrading enzyme treatment after preferably adjusting the pH of the type I collagen extract, Can be obtained. A step of stirring and mixing an aqueous solution of hydroxyapatite and a type I collagen extract, a step of precipitating hydroxyapatite and type I collagen by adjusting pH, and the like, and depositing type I collagen on hydroxyapatite; Can also be obtained.

  Examples of commercially available composites containing hydroxyapatite and type I collagen include proteite (manufactured by RBS Co., Ltd.).

  The content of the component (b) in the powder composition I is not particularly limited, and may be set as appropriate according to the age of intake, desired efficacy, and the like. For example, (b) component can be set so that 3 to 30 mg per day, preferably 6 to 25 mg, more preferably 8 to 15 mg can be ingested. Specifically, the content of the component (b) in the powdery composition I is, for example, 3 to 30 mg, preferably 6 to 25 mg, more preferably 8 to 150 mL of the liquid mixed with the powdery composition I. An amount of ˜15 mg is mentioned. More specifically, the content of the component (b) in the powdery composition I is, for example, 0.03 to 0.30% by weight, preferably 0.06 to 0.25% by weight, and more preferably 0. 0.08 to 0.15% by weight. The above-mentioned daily intake and content are particularly preferable when the powdery composition I is designed for children.

[(C) calcium agent]
The powdery composition I of the present invention contains a calcium agent as the component (c). The component (c) only needs to contain calcium ions, and the solubility in water is not limited. Calcium ions have various actions in the body and are not only involved in bone formation and the like, but also function as nerve transmitters, and are also involved in activation of each cell, muscle contraction and formation.

  The calcium agent is not particularly limited as long as it is pharmaceutically or food-acceptable, and may be a natural calcium agent or an artificial calcium agent. Among these, natural calcium agents are poorly soluble in water, so they prevent the effects of rapid and excessive absorption in the body. It is preferable in terms of easy discharge. Examples of the natural calcium agent include shellfish calcium and salmon calcium, and shellfish calcium is more preferable from the viewpoint of being close to the absorption rate of calcium in milk. Examples of the artificial calcium agent include organic acid calcium salts and inorganic calcium salts. Examples of the organic acid calcium salt include calcium lactate, calcium gluconate, calcium citrate, calcium fumarate, calcium succinate, and calcium L-aspartate. Examples of inorganic calcium salts include calcium chloride and calcium hydrogen phosphate. These calcium agents may be used individually by 1 type, and may be used in combination of 2 or more type.

  The content of the component (c) in the powdered composition I is not particularly limited, and the target age, desired effect, the content of calcium ions in the component (c), and the powdered composition are prepared into a smoothie beverage What is necessary is just to set suitably according to the kind etc. of the liquid for doing. Specifically, the content of the component (c) in the powdery composition I includes, for example, an amount of 0.15 to 2.29 g with respect to 150 mL of the liquid mixed with the powdery composition I. More specifically, as content of (c) component in the powdery composition I, 1.5-23.0 weight% is mentioned, for example. Furthermore, from the viewpoint of making the powder composition I containing the component (a), the component (b), the component (c) and the component (d) into a formulation more suitable for the purpose of supporting the formation of skeleton and muscle, (c) The content of the component is preferably 0.39 to 2.15 g with respect to 150 mL of the liquid mixed with the powdery composition I. More specifically, from the same viewpoint, the content of the component (c) in the powdery composition I is preferably 3.9 to 21.5% by weight. Such content may cause bad taste such as bitterness when prepared into a smoothie-like beverage depending on the type of component (c), but in the powdery composition I of the present invention, the following ( e) The bad taste can be masked by blending the component.

  The ratio of the component (c) to the component (d) is, for example, 1 to 2.5 times, preferably 1.5 to 2.5 times the component (d) on a weight basis from the viewpoint of absorption of calcium ions. More preferred is 1.8 to 2.3 times.

[(D) Magnesium agent]
The powdery composition I of the present invention contains a magnesium agent as the component (d). The component (d) only needs to contain magnesium ions, and the solubility in water is not limited. Magnesium ion is a component related to bone formation like calcium ion. Furthermore, magnesium ions and calcium ions are present in the living body at a ratio of 1: 1 to 1: 2, and from the viewpoint of homeostasis, in order to improve the intake of calcium ions, it is required to simultaneously ingest magnesium ions. . Magnesium ions are components required for osteoblasts and are involved in the bone formation process.

  The magnesium agent is not particularly limited as long as it is pharmaceutically or food-acceptable, and examples include magnesium oxide, magnesium chloride, magnesium carbonate, magnesium sulfate, and preferably magnesium oxide. Moreover, as a magnesium salt, you may use magnesium salt containing materials, such as agate and a dolomite. The magnesium salt content contained in these magnesium salt-containing materials is not particularly limited, and examples thereof include about 10% by weight to 15% by weight. These magnesium salts may be used individually by 1 type, and may be used in combination of 2 or more type.

  The content of the component (d) in the powder composition I is not particularly limited, and may be appropriately set according to the age of intake, desired efficacy, the content of magnesium ions in the component (d), and the like. Specifically, as content of (d) component in the powdery composition I, the quantity used as 0.05 g or more with respect to 150 mL of liquid mixed with the powdery composition I is mentioned. More specifically, the content of the component (d) in the powder composition I includes 0.5% by weight or more. Furthermore, from the viewpoint of making the powder composition I containing the component (a), the component (b), the component (c) and the component (d) into a formulation more suitable for the purpose of supporting the formation of skeleton and muscle, (d) The content of the components is preferably 0.13 g or more, more preferably 0.15 g to 0.60 g, more preferably 0.18 to 0.18 g with respect to 150 mL of the liquid mixed with the powdery composition I. 0.53 g, more preferably 0.30 to 0.45 g, particularly preferably 0.35 to 0.40 g. More specifically, the content of the component (d) in the powdery composition I is 1.3% by weight or more, more preferably 1.5 to 6.0% by weight, and still more preferably 1.8 to 5.3 wt%, more preferably 3.0 to 4.5 wt%, particularly preferably 3.5 to 4.0 wt%. Such a content causes an unpleasant taste such as bitterness when prepared into a smoothie-like beverage, but in the powdery composition I of the present invention, the unfavorable taste is masked by blending the component (e) described later. You can also.

  The ratio of the component (d) to the component (c) is, for example, 1 / 2.5-1 times, preferably 1 / 2.5-1 / 1 / of the component (c) on a weight basis from the viewpoint of absorption of calcium ions. 1.5 times, more preferably 1 / 2.3 to 1 / 1.8 times.

[(E) Milk protein]
The powdery composition I of the present invention contains milk protein as the component (e). The powdery composition I of this invention can obtain a more favorable flavor by including (e) component. The component (e) can effectively mask an unpleasant taste such as bitterness derived from the above components (c) and (d), for example, and obtain a good taste. For this reason, when powdered composition I contains (e) component, it is preferable to set an ingestion object to a child.

  Examples of the component (e) include proteins contained in milk and peptides obtained by degradation thereof. From the viewpoint of obtaining a better taste of the powdery composition I of the present invention, proteins contained in milk are preferred. As the component (e), only the protein may be used, only the peptide may be used, or both of them may be used in combination. The origin of milk includes mammals such as cows, goats, sheep and horses.

  Examples of proteins contained in milk include casein and whey protein (whey protein). Examples of casein include α-casein (αs1-casein, αs2-casein), β-casein, γ-casein, and κ-casein. Examples of whey protein include serum albumin, β-lactoglobulin, α-lactalbumin, immunoglobulin, proteose and peptone. These components may be used individually by 1 type, and may be used in combination of multiple types.

  From the viewpoint of obtaining better taste of the powdery composition I of the present invention, the component (e) is preferably whey protein. As whey protein, what was refine | purified by the conventional method from milk raw materials, such as cow's milk, skim milk, whole milk powder, skim milk powder, can be used, for example. Examples of the type of whey protein include whey protein concentrate (WPC) and whey protein isolate (WPI). Generally, WPC has a protein content (in terms of dry matter) of 25 to 80% by weight, and WPI has a protein content (in terms of dry matter) of more than 80% by weight. From the viewpoint that not only the protein in the component (e) but also other components (for example, vitamins, minerals, etc.) contained together with the protein are used to improve the flavor, WPC is preferred as the whey protein.

  The content of the component (e) in the powdery composition I is not particularly limited. When a concentrate from a milk raw material is used, the powdery composition I is good depending on the protein content in the concentrate. The amount for obtaining a good taste is appropriately selected. For example, from the viewpoint of obtaining a good taste, 5.0 g or more, preferably 5.3 g or more, more preferably 5.4 g or more, and further preferably 5.5 g with respect to 150 mL of the liquid mixed with the powdered composition I. For example, 5.0 to 6.1 g, preferably 5.3 to 5.9 g, more preferably 5.4 to 5.8 g, and still more preferably 5.5 to 5.7 g. . More specifically, the content of the component (e) in the powdery composition I is 50% by weight or more, preferably 53% by weight or more, more preferably 54% by weight or more, and further preferably 55% by weight or more. Or, for example, 50 to 61% by weight, preferably 53 to 59% by weight, more preferably 54 to 58% by weight, and still more preferably 55 to 57% by weight.

  The ratio of the component (e) to the amount of the component (d) is, for example, 8 parts by weight or more, preferably 10 parts per 1 part by weight of the component (d) from the viewpoint of obtaining a good taste of the powdery composition I. Part by weight or more, more preferably 13 parts by weight or more, or for example, 8 to 41 parts by weight, preferably 10 to 33 parts by weight, and more preferably 13 to 17 parts by weight.

[1-2. Powdered composition II]
The powdered composition II of the present invention is provided for the purpose of supporting thinking and / or concentration. When the ingestion target is a child, the powdery composition II of the present invention is provided for the purpose of supporting the improvement of brain development and thinking and / or concentration. The powdery composition II may be described as (f) eicosapentaenoic acid and / or docosahexaenoic acid (hereinafter sometimes referred to as (f) component), (g) tyrosine (hereinafter referred to as (g) component). ), (H) glycerophospholipid (hereinafter sometimes referred to as (h) component), and (i) glucose (hereinafter sometimes referred to as (i) component). Preferably, the powdery composition I further contains (j) milk protein (hereinafter sometimes referred to as (j) component).

[(F) Eicosapentaenoic acid and / or docosahexaenoic acid]
The powdery composition II of the present invention contains eicosapentaenoic acid and / or docosahexaenoic acid as the component (f). Eicosapentaenoic acid is known as a strong component that facilitates blood flow and is expected to prevent arteriosclerosis, myocardial infarction, cerebral infarction, docosahexaenoic acid is known as a material for brain and nerve tissue, learning It is known as a component that can be related to ability, memory, concentration, etc. However, since the appealing effect of the component (f) alone is weak, in the powdered composition II of the present invention, the component (f) is selected from the following (g) component (h) that is carefully selected to participate in the formation of skeleton and muscle. ) Component, and (i) combined with the component, a prescription suitable for the purpose of supporting thinking and / or concentration.

  As the component (f), either one of eicosapentaenoic acid and docosahexaenoic acid may be contained alone, or both of them may be contained. In order to make it more suitable for the purpose of supporting thinking ability and / or concentration ability, it is preferable that at least docosahexaenoic acid is contained as the component (f). When eicosapentaenoic acid and docosahexaenoic acid are used in combination as the component (f), these ratios are not particularly limited.

  In addition, the origin of eicosapentaenoic acid and / or docosahexaenoic acid is not particularly limited, and may be derived from nature (fish origin, fish egg origin, aquatic animal origin, algae origin, etc.) or chemically. It may be synthesized.

  In the present invention, the component (f) may be a purified product of eicosapentaenoic acid and / or docosahexaenoic acid, but may also be an oil containing eicosapentaenoic acid and / or docosahexaenoic acid.

  Specific examples of fats and oils containing eicosapentaenoic acid and docosahexaenoic acid include fish oil such as sardine oil, tuna oil, saury oil, bonito oil, cod liver oil, fish egg oil such as salmon oil, octopus oil, and seal oil. Examples include marine animal oils; algal oils and the like. These fats and oils may be used individually by 1 type, and may be used in combination of 2 or more type.

  The content of the component (f) in the powdered composition II is not particularly limited, and when using fats and oils including the age of intake, desired efficacy, and eicosapentaenoic acid and / or docosahexaenoic acid, What is necessary is just to set suitably according to content etc. of eicosapentaenoic acid and / or docosahexaenoic acid. Specifically, as content of (f) component in the powdery composition II, the quantity used as 0.01 g or more with respect to 150 mL of liquid mixed with the powdery composition II is mentioned. More specifically, the content of the component (f) in the powdery composition II is 0.1% by weight or more in total. Furthermore, from the viewpoint of making the powder composition II containing the component (f), the component (g), the component (h) and the component (i) into a prescription more suitable for the purpose of supporting thinking ability and / or concentration ability ( f) The content of the component is 0.03 g or more, preferably 0.10 to 0.20 g, more preferably 0.13 to 0.20 g, with respect to 150 mL of the liquid mixed with the powdered composition II. More preferably, the amount is 0.14 to 0.19 g, more preferably 0.15 to 0.18 g. More specifically, the content of the component (f) in the powder composition II is, for example, 0.3% by weight or more, preferably 1.0 to 2.0% by weight, more preferably 1. 3 to 2.0% by weight, more preferably 1.4 to 1.9% by weight, and still more preferably 1.5 to 1.8% by weight. Such content causes bad taste such as odor when prepared into a smoothie-like beverage, but in the powdery composition II of the present invention, the component (j) described below is added together with the component (i) described below. By blending, the bad taste can also be masked.

[(G) Tyrosine]
The powdery composition II of the present invention contains tyrosine as the component (g). Tyrosine is known as an essential amino acid that is expected to improve concentration. Furthermore, tyrosine is also known to act as a precursor to dopamine, an electron mediator present in the central nervous system. Dopamine plays an important role in neurotransmission, as it is known that the amount released from nerve cells decreases in Parkinson's disease, which is a typical nervous system disease along with Alzheimer's disease. Maintenance of neurotransmitter production is expected by containing tyrosine, a precursor of dopamine.

  Tyrosine is preferably L-tyrosine. The tyrosine used in the present invention can be used without particular limitation as long as it can be used as food. For example, L-tyrosine described in the 17th revision Japanese Pharmacopoeia can be mentioned.

  The content of the component (g) in the powdery composition II is not particularly limited, and may be appropriately set according to the age of intake, desired efficacy, and the like. For example, (g) component can be set so that 2 to 20 mg, preferably 5 to 15 mg, more preferably 8 to 12 mg can be ingested per day. Specifically, the content of the component (g) in the powdery composition II is, for example, 2 to 20 mg, preferably 5 to 15 mg, more preferably, with respect to 150 mL of the liquid mixed with the powdery composition II. Is an amount of 8 to 12 mg. More specifically, the content of the component (g) in the powdery composition II is, for example, 0.02 to 0.20% by weight, preferably 0.05 to 0.15% by weight, and more preferably 0. 0.08 to 0.12% by weight. The above-mentioned daily intake and content are particularly preferable when the powdery composition I is designed for children.

[(H) Glycerophospholipid]
The powdery composition II of the present invention contains glycerophospholipid as component (h). Glycerophospholipid is known not only as a main component of cell membranes but also as a component involved in signal transduction in vivo.

  Examples of the glycerophospholipid include phosphatidylcholine, lysophosphatidylcholine, phosphatidylserine, lysophosphatidylserine, phosphatidylethanolamine, lysophosphatidylethanolamine, phosphatidylinositol, lysophosphatidylinositol, phosphatidic acid, lysophosphatidylglycerol, phosphatidylglycerol, and the like. Can be mentioned. Among these, at least one selected from the group consisting of phosphatidylserine and phosphatidylcholine is preferable from the viewpoint of adapting more for the purpose of supporting thinking ability and / or concentration ability.

  The glycerophospholipid may be a purified product, a crude purified product, or an extract. Examples of the glycerophospholipid extract include those extracted from a material containing glycerophospholipid with water or an organic solvent. Examples of the material include plant materials such as soybean and rapeseed, animal materials such as egg yolk, fungi and bacteria materials, and the like. Examples of the purified product or crude product of glycerophospholipid include those obtained by further purifying, treating with chemicals, or treating with enzymes such as phospholipase. Examples of commercially available glycerophospholipids include Nichiyu PS50 and Nichiyu PS30 (manufactured by NOF Corporation), Lipamine PS (manufactured by DKSH Japan), egg yolk lecithin LPL-20W (manufactured by QP Corporation), and L-α-phosphatidylcholine (Nacalai Tesque). Manufactured).

  The content of the component (h) in the powdered composition II is not particularly limited, and when using a target product age, a desired effect, and a crude product or extract of glycerophospholipid, the crude product or extraction What is necessary is just to set suitably according to content etc. of the glycerophospholipid in a thing. For example, (h) component can be set so that 10 to 100 mg, preferably 30 to 70 mg, more preferably 40 to 60 mg can be ingested per day. Specifically, the content of the component (h) in the powdery composition II is, for example, 10 to 100 mg, preferably 30 to 70 mg, more preferably 150 mL of the liquid mixed with the powdery composition II. May be 40 to 60 mg. More specifically, the content of the component (h) in the powdery composition II is, for example, 0.1 to 1.0% by weight, preferably 0.3 to 0.7% by weight, and more preferably 0. 4 to 0.6% by weight. The above-mentioned daily intake and content are particularly preferable when the powdery composition I is designed for children.

[(I) Glucose]
The powdery composition II of the present invention contains glucose as component (i). Glucose is an extremely important component for the brain and nerves because it is not only a source of energy, but also its deficiency can adversely affect the brain and nerves and cause disturbance of consciousness.

  As glucose, Preferably D-glucose is mentioned. The glucose used in the present invention can be used without particular limitation as long as it can be used as food. For example, Japanese Pharmacopoeia glucose.

  The content of the component (i) in the powder composition II is not particularly limited, and examples include an amount of 0.1 g or more with respect to 150 mL of the liquid mixed with the powder composition II. More specifically, the content of the component (i) in the powder composition II is, for example, 1% by weight or more. The component (i) alone tends to slightly improve the bad taste derived from the component (f) in the powder composition containing the component (f), the component (g), and the component (h). The improvement effect is incomplete. Especially when the subject of intake is a child, the component (f) in the powder composition containing the component (f), the component (g), and the component (h) can be obtained with the component (i) alone. In some cases, it is not possible to effectively improve the poor flavor derived from the above. Moreover, when (i) component is mix | blended large excessively, there exists a concern that it may become excessive sugar content and may adversely affect a flavor on the contrary. For this reason, when it is used together with the component (j) described later, the taste improvement effect by the component (j) can be assisted. From the viewpoint of favorably assisting the taste improving effect by the component (j), the content of the component (i) is preferably 0.3 to 1. with respect to 150 mL of the liquid mixed with the powdered composition II. The amount is 0 g, more preferably 0.4 to 1.0 g, and still more preferably 0.5 to 1.0 g. More specifically, the content of the component (i) in the powdery composition II is preferably 3 to 10% by weight, more preferably 4 to 10% by weight, and further preferably 5 to 10% by weight. It is done.

  The ratio of the component (i) to the component (j) is preferably 0.05 parts by weight or more per 1 part by weight of the component (j) from the viewpoint of obtaining a better taste improving effect by the component (j). Is 0.07 part by weight or more, more preferably 0.08 part by weight or more, or, for example, 0.05 to 0.10 part by weight, preferably 0.07 to 0.09 part by weight, more preferably 0.08 to part by weight. 0.09 weight part is mentioned.

[(J) Milk protein]
The powdery composition II of the present invention contains milk protein as the component (j). The powdery composition II of the present invention can obtain a better flavor by including the component (j). The component (j) can effectively mask, for example, tastes such as odors derived from the component (f) and can obtain a good taste. For this reason, when powdery composition I contains (j) component, it is preferable to set an ingestion object to a child.

  Examples of the component (j) include proteins contained in milk and peptides obtained by degradation thereof. From the viewpoint of obtaining a better taste of the powdery composition I of the present invention, proteins contained in milk are preferred. As the component (j), only the protein may be used, only the peptide may be used, or both of them may be used in combination. The origin of milk includes mammals such as cows, goats, sheep and horses.

  Examples of proteins contained in milk include casein and whey protein (whey protein). Examples of casein include α-casein (αs1-casein, αs2-casein), β-casein, γ-casein, and κ-casein. Examples of whey protein include serum albumin, β-lactoglobulin, α-lactalbumin, immunoglobulin, proteose and peptone. These components may be used individually by 1 type, and may be used in combination of multiple types.

  From the viewpoint of obtaining better taste of the powdery composition I of the present invention, the component (j) is preferably whey protein. As whey protein, what was refine | purified by the conventional method from milk raw materials, such as cow's milk, skim milk, whole milk powder, skim milk powder, can be used, for example. Examples of the type of whey protein include whey protein concentrate (WPC) and whey protein isolate (WPI). Generally, WPC has a protein content (in terms of dry matter) of 25 to 80% by weight, and WPI has a protein content (in terms of dry matter) of more than 80% by weight. WPC is preferred as the whey protein from the viewpoint that not only the protein in the component (j) but also other components (eg, vitamins, minerals, etc.) contained together with the protein are used to improve the flavor.

  The content of the component (j) in the powdery composition I is not particularly limited, and when using a concentrate from a milk raw material, the powdery composition II is good depending on the protein content in the concentrate. The amount for obtaining a good taste is appropriately selected. For example, from the viewpoint of obtaining a good taste, for example, 5.0 g or more, preferably 5.3 g or more, more preferably 5.4 g or more, more preferably, with respect to 150 mL of the liquid mixed with the powdered composition II An amount of 5.5 g or more, or, for example, 5.0 to 6.1 g, preferably 5.3 to 5.9 g, more preferably 5.4 to 5.8 g, and further preferably 5.5 to 5.7 g. Is mentioned. More specifically, the content of the component (j) in the powdery composition I is 50% by weight or more, preferably 53% by weight or more, more preferably 54% by weight or more, and further preferably 55% by weight or more. Or, for example, 50 to 61% by weight, preferably 53 to 59% by weight, more preferably 54 to 58% by weight, and still more preferably 55 to 57% by weight.

  The ratio of the component (j) to the total amount of the component (f) is, for example, 25 parts by weight or more per 1 part by weight of the total amount of the component (f) from the viewpoint of obtaining a good taste of the powdery composition I. Is 27 parts by weight or more, more preferably 30 parts by weight or more, or, for example, 25 to 62 parts by weight, preferably 27 to 43 parts by weight, and more preferably 30 to 38 parts by weight.

[1-3. Other ingredients]
The powdery composition I and the powdery composition II of the present invention may contain optional additives as other components in addition to the components described above. However, the powdery composition I and the powdery composition II of the present invention may not contain any components that are not related to the purpose from the viewpoint of specializing in each purpose and preventing attenuation of the effects due to the above-mentioned components. preferable. For example, it is preferable that the powdery composition I does not contain the component (f), the component (g), and the component (h). The component (f), the component (g), and the component (h) It is more preferable not to contain a component) and the said (i) component. For example, it is preferable that the powdery composition II does not contain the component (a) and the component (b).

  Other components are not particularly limited as long as they are components that can be mixed in a powdery composition for preparing a beverage by mixing with a liquid. Specific examples include dried foods, nutrition enhancing ingredients, functional ingredients, acidulants, excipients, sweeteners, flavoring agents, pigments, fluidity improvers (anti-caking agents), and the like. These components can be used alone or in combination.

  Examples of the dried food include fruit extract powder, vegetable extract powder, and powdered fruit juice.

  As a nutrient enhancement component, vitamins and minerals (other than the component (b), the component (c) and the component (d)) and the like can be blended. Specifically, vitamin A, vitamin B group (specifically, vitamin B1, vitamin B2, vitamin B6, etc.), vitamin C, vitamin D, vitamin E, iron preparation, folic acid, biotin, CoQ10 and the like can be mentioned. Among these, it is preferable that the powdery composition I and the powdery composition II of the present invention further include vitamin B group and vitamin C from the viewpoint of obtaining a better flavor. Moreover, it is preferable that the powdery composition I and the powdery composition II, preferably the powdery composition I of the present invention further contain vitamin D from the viewpoint of assisting intestinal absorption of calcium.

  Examples of the functional component include lactic acid bacteria having an intestinal regulating action; water-soluble dietary fiber; insoluble dietary fiber.

As water-soluble dietary fiber, inulin, alginic acid, low molecular weight alginic acid, carrageenan, fucoidan, porphyran, agaropectin, pectin, low molecular weight pectin, gum arabic, karaya gum, gellan gum, xanthan gum, indigestible dextrin, guar gum, guar gum degradation product, Examples include pullulan, water-soluble corn fiber, hemicellulose, low molecular weight hemicellulose, soybean dietary fiber, locust bean gum, tamarind seed gum, glucomannan, guard run, and agar.
Examples of insoluble dietary fiber include insoluble dietary fiber derived from algae, fungi, plants, and the like.

  Excipients include insoluble components such as modified starch and crystalline cellulose.

  As the fluidity improver, processing preparations such as silicon dioxide and tricalcium phosphate may be used.

  Examples of the sour agent include food additives such as citric acid, tartaric acid, malic acid, and lactic acid.

  Examples of the sweetener include sugars such as sugar, sucrose, oligosaccharide, glucose, and fructose, sugar alcohols such as sorbitol, maltitol, and erythritol, high-intensity sweeteners such as aspartame, acesulfame potassium, and sucralose, and stevia. .

  As flavoring agents, cocoa flavor components (for example, cocoa, cacao extract, cacao off flavor, chocolate, etc.), yogurt flavor components (for example, lactic acid bacteria powder, acidulants, etc.), fruit flavor components (dried pulp, fruit juice powder, fruit and Dried fruit peels, fruit flavors, etc.), coffee flavor components (coffee extracts, coffee flavors, etc.), cheese flavor components (milk products such as dairy products obtained through lactic acid fermentation and mold aging (eg cheese), Cheese flavor, etc.), egg flavor components (dried powdered eggs, processed egg products, egg flavors, etc.), caramel flavor components (carrots, caramels, etc. heated or charred, or their flavors, etc.) . In the powdery composition I of the present invention, it is preferable that a yogurt flavor component is further included among the above-described flavor components from the viewpoint of obtaining a better flavor. In the powdery composition II of this invention, it is preferable to contain a cocoa flavor component in the above-mentioned flavor components from a viewpoint of obtaining a more favorable flavor.

[1-4. Production method]
The production method of the powdery composition I and the powdery composition II of the present invention is not particularly limited, and after mixing the above components by a known method, fluidized bed granulation, rolling granulation, stirring granulation, and the like are known. It can be produced by the granulation method or spray drying method.

[1-5. Ingestion method]
The powdery composition I and the powdery composition II of the present invention can be mixed with a liquid to prepare a smoothie-like beverage and can be taken orally. The liquid to be mixed is not particularly limited as long as it is a beverage, and examples thereof include water and protein-containing beverages. From the viewpoint of obtaining a better flavor, it is preferably a dairy product. Examples of protein-containing beverages include milk, low-fat milk, non-fat milk, component-adjusted milk, special milk, processed milk and the like; dairy products such as yogurt; and vegetable protein drinks such as soy milk. These liquids may be used alone or in combination of two or more.

  The powdery composition I and the powdery composition II of the present invention can be mixed at a ratio of, for example, 5 to 15 g, preferably 8 to 12 g, specifically 10 g per 150 ml of liquid. At the time of mixing, it can be uniformly mixed in the liquid by hand stirring.

  The intake amount per time of the powdery composition I and the powdery composition II of the present invention is, for example, 5 to 15 g, preferably 8 to 12 g, and specifically 10 g. Moreover, it can be ingested 1 to 3 times, preferably 1 to 2 times per day with such an intake.

  There are no particular limitations on the subject of ingestion of the powdery composition I and the powdery composition II of the present invention. The subject of intake of the powdered composition I of the present invention may be any person who needs support for skeletal and muscular formation, and is particularly preferably a child who needs support for skeletal and muscular growth. In addition, the ingestion target of the powdered composition II of the present invention may be a person who needs support of thinking ability and / or concentration ability, and in particular, improvement of brain development and thinking ability and / or concentration ability. It is preferable to be a child in need of support. Since the powdery composition I and the powdery composition II of the present invention can be formulated with a good flavor, they are suitable for the preparation of a smoothie-like beverage that is easy for children to drink. More specifically, for example, children aged 4 to 16 years old, preferably 5 to 12 years old, can be targeted for ingestion.

[2. Taste improvement method]
Furthermore, the present invention provides a powdery form for preparing a smoothie-like beverage comprising (a) a glycerophosphocholine, (b) a complex comprising hydroxyapatite and type I collagen, (c) a calcium agent, and (d) a magnesium agent. In composition I, a method for improving taste is provided. Specifically, the method for improving the taste of the present invention comprises a composite comprising (a) glycerophosphocholine, (b) hydroxyapatite and type I collagen in powdered composition I for preparing a smoothie-like beverage, (E) Milk protein is blended with (c) calcium agent and (d) magnesium agent. That is, in the method for improving taste according to the present invention, (e) milk protein is used as a taste improver for improving bad taste caused by (c) calcium agent and (d) magnesium agent. In the method for improving the taste of the present invention, the types and amounts of the components used are as described in the section “1-1. Powdered composition I”.

  Furthermore, the present invention provides a powdery composition II for preparing a smoothie-like beverage comprising (f) eicosapentaenoic acid and / or docosahexaenoic acid, (g) tyrosine, (h) glycerophospholipid, and (i) glucose. Provide a way to improve taste. Specifically, the method for improving the taste of the present invention comprises: (f) eicosapentaenoic acid and / or docosahexaenoic acid, (g) tyrosine, (h) glyceroline in powdered composition II for preparing a smoothie-like beverage. (J) Milk protein is mix | blended with lipid and (i) glucose, It is characterized by the above-mentioned. That is, in the method for improving the taste of the present invention, (j) milk protein is used as a taste improver for improving bad taste caused by (f) eicosapentaenoic acid and / or docosahexaenoic acid. In the method for improving the taste of the present invention, the types and amounts of the components used are as described in the section “1-2. Powdered Composition II”.

  EXAMPLES The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.

[Test Example 1]
The components described in Tables 1 to 3 were mixed to obtain a powdery composition. The obtained powdery composition was mixed with the amount of water in the table to prepare a sample solution. In Tables 1 to 3, tasteless shell calcium powder is used as the calcium agent, magnesium oxide is used as the magnesium agent, and whey protein is used as the milk protein (protein content of 80.0% or more (in terms of dry matter); WPC ) And a soy protein having a protein content of 69% or more was used. In Table 1, the balance includes vitamin B, vitamin C, vitamin D, sugar, and dietary fiber. Of these, the amounts of vitamin B, vitamin C, vitamin D, and sugar are common in Table 1. The total amount of the powdery composition was 10 g by balancing the amount of dietary fiber. The taste of the prepared sample solution was evaluated based on the following criteria.

<Taste evaluation method of sample liquid of Table 1>
When 10 subjects over 20 years old tried the sample liquid of Example 1, all the subjects answered that there was no bitter taste and easy to drink. Next, the degree of ease of swallowing the sample liquid of Example 1 is set as reference A, and the degree of ease of swallowing is set as reference A for the tastes of the sample liquids of Comparative Experimental Examples 1-3 and Experimental Examples 1-2. The sample solution that felt the same or better was selected. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

<Taste evaluation method of sample liquid of Table 2>
Ten subjects over 20 years old taste samples of each of Reference Examples 1 and 2 and Comparative Experiments 4 to 6, and select a sample solution that has no bitter taste and feels easy to drink. received. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

<Taste evaluation method of sample liquid of Table 3>
When seven subjects over 20 years old sampled the sample solution of Comparative Experimental Example 7, five respondents answered that taste was not good due to bitterness and other tastes. Next, for the five subjects, the degree of taste of the sample liquid of Comparative Experiment Example 7 was set as the standard B, and the degree of taste was improved from the standard B for the taste of the sample liquid of each of Comparative Experiment Examples 7-14. The sample solution that I felt was selected. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

  As shown in Reference Examples 1 and 2, if the amount of the magnesium agent includes 0.02 g to 0.09 g with respect to 150 mL of water, there is no bitter taste and no taste problems, As shown in Comparative Experimental Examples 4 to 6, when the amount of the magnesium agent (d) was 0.18 g or more with respect to 150 mL of water, a problem of taste due to bitter taste and the like occurred. Comparative Experimental Example 1 further includes the balance of vitamins, dietary fiber, sugar, and the like, but the problem of taste similarly occurred because the amount of (d) magnesium agent was 0.37 g with respect to 150 mL of water. As shown in Comparative Experimental Examples 2-3, there is still a taste problem even if (e) 2.94 g or 4.41 g of milk protein is added to 150 mL of water, but in Experimental Examples 1-2. As shown, (e) When milk protein was included in an amount of 5.59 g or more with respect to 150 mL of water, taste was masked and taste was significantly improved. In Example 1 further comprising (a) glycerophosphocholine and (b) hydroxyapatite-type I collagen complex, taste was masked and excellent taste was exhibited. In addition, as shown in Comparative Experimental Examples 7 to 14, when soy protein was included instead of (e) milk protein, the problem of taste was not solved.

[Test Example 2]
The components described in Tables 4 to 7 were mixed to obtain a powdery composition. The obtained powdery composition was mixed with the amount of water in the table to prepare a sample solution. In Tables 4 to 7, fish oil powder of EPA / DHA = 80/20 (w / w) was used as eicosapentaenoic acid / docosahexaenoic acid, and whey protein (protein content of 80.0% or more (dried product) Conversion); WPC), tasteless shellfish calcium powder was used as the calcium agent, and a protein content of 69% or more was used as the soy protein. In Table 4, the balance includes vitamin B, vitamin C, vitamin D, cocoa (sugar-free), and dietary fiber. Of these, the amount of vitamin B, vitamin C, vitamin D, and cocoa (sugar-free) Is common in Table 1, and the total amount of the powdery composition was 10 g by balancing the amount of dietary fiber. The taste of the prepared sample solution was evaluated based on the following criteria.

<Taste Evaluation Method for Sample Solution in Table 4>
When 10 subjects over 20 years old sampled the sample solution of Example 2, all the subjects replied that there was no odor or other unpleasant taste and it was easy to drink. Next, the degree of ease of drinking of the sample liquid of Example 2 is defined as reference B, and the degree of ease of drinking is defined as reference B for the taste of each sample liquid in Comparative Experimental Examples 15-17 and Experimental Examples 3-4. The sample solution that felt the same or better was selected. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

<Taste Evaluation Method for Sample Solution in Table 5>
Ten test subjects over 20 years old tasted sample liquids of Reference Examples 3 to 4 and Comparative Experiment Examples 18 to 20, and the sample liquids felt that there was no unpleasant taste such as odor with respect to the taste of each sample liquid. We had you choose. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

<Taste evaluation method of sample liquid of Table 6>
For 10 subjects over 20 years old, the degree of ease of drinking is the same as or better than the standard B of the sample solution of Example 2 in Table 4 with respect to the taste of each sample solution of Comparative Experimental Examples 21 to 23. The sample liquid that I felt was selected. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

<Taste evaluation method of sample liquid of Table 7>
When five subjects over 20 years old sampled the sample liquid of Comparative Experimental Example 24, four respondents said that the taste was not good due to an unpleasant taste such as odor. Next, for the four subjects, the degree of taste of the sample liquid of Comparative Experiment Example 24 is set as a standard D, and the degree of taste is improved from the standard D for the taste of each sample liquid of Comparative Experimental Examples 24-31. The sample solution that I felt was selected. The number of selected sample liquids is shown in the table (the larger the numerical value of the taste evaluation, the better the taste).

  As shown in Reference Examples 3 to 4, if the total amount of (f) eicosapentaenoic acid / docosahexaenoic acid includes 0.01 g to 0.02 g with respect to 150 mL of water, there is no odor and other unpleasant taste problems. However, as shown in Comparative Experiment Examples 18 to 20, when the total amount of (f) eicosapentaenoic acid / docosahexaenoic acid is 0.03 g or more with respect to 150 mL of water, a problem of taste due to odor and other tastes arises. It was. Comparative Experimental Example 15 further includes the balance of vitamins, dietary fiber, cocoa (sugar-free), etc., but similarly, since the total amount of (f) eicosapentaenoic acid / docosahexaenoic acid is 0.16 g per 150 mL of water, There was a problem of taste due to bad taste such as odor. As shown in Comparative Experimental Examples 16 to 17, there is still a taste problem even if (j) 2.94 g or 4.41 g of milk protein is added to 150 mL of water, but in Experimental Examples 3 to 4 As shown, when (j) milk protein was included in an amount of 5.59 g or more with respect to 150 mL of water, tastes such as odor were masked and taste was significantly improved. In Example 2 further comprising (g) tyrosine, (h) glycerophospholipid, and (i) glucose, in general, although tyrosine exhibits bitterness and glycerophospholipid exhibits tastes such as astringency, excellent taste is achieved. Indicated. In addition, as shown in Comparative Experimental Examples 21 to 23, (i) Glucose has an incomplete masking effect on tastes such as odor even when the total amount is 0.064 to 0.192 g with respect to 150 mL of water. As shown in Example 2 (generally containing (g) tyrosine and (h) glycerophospholipid, which worsen the taste), although the taste could not be improved effectively. (J) When used together with milk protein, (j) showed an effect of assisting the masking effect by milk protein. Moreover, as shown in Comparative Experimental Examples 24-31, the taste problem was not solved when (j) soy protein was included instead of milk protein.

(B) Second embodiment:
Conventionally, various food supplements for children such as supplements containing nutrients and ingredients necessary for child growth have been developed and sold.

  Supplements for children, such as supplements that contain nutrients and ingredients necessary for the growth of children, include products focused on increasing the height of children (hereinafter referred to as “NobiNobi products” including “NobiNobi ingredients”) and thinking ability. There was no product that was clearly designed to be divided into products focused on improving concentration and the following (“inspiration products” including “inspiration components”). In particular, there is no product that uses the same component as that of the present technology as a “broadening component”, and there is no product that uses the same component as that of the present technology as an “inspiration component”.

  In addition, there has been no product that appropriately contains an action rate improving component that increases the rate at which the focused component acts properly on the target organ.

  In addition, for products that have been designed specifically for “Noby Noby” and “Hirameki” and formulated with ingredients that improve action efficiency, masking ingredients that prevent children from feeling unpleasant taste and odor are properly blended and consumed by children. There was no product that improved ease.

  The present technology is intended to allow parents and children to select a supplement for children focused on their desired growth location according to the child's growth tendency.

(1) Smoothie food for children, containing α-GPC (glycerophosphocholine), protetite (registered trademark), calcium and magnesium, and not containing at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid) and phosphatidylserine .
(2) A smoothie food for children comprising at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), tyrosine, phosphatidylserine, glucose, protein, and at least one of vitamin B1 and vitamin B2.

The “Nobi Nobi product” is a product that does not include the masked component of the “inspiration component” but includes the “Nobi component”. It is preferable to select and contain an appropriate component for improving the working rate in accordance with the “grown component”. More preferably, a masking component focused on the “advanced component” is selected and contained.
The “NobiNobi product” may be a product including the “NobiNobi component” and the “NobiNobi component” masking component, or may be a product including the “NobiNobi component” and the “NobiNobi component” component for improving the working efficiency. Good.

The “inspiration product” includes an “inspiration component” and a masking component of the “inspiration component”. The masking component of the “inspiration component” includes protein and at least one of vitamin B1 and vitamin B2. Preferably, an appropriate action rate improving component that matches the “inspiration component” is selected and contained.
The “inspiration product” may be a product including an “inspiration component” and an action efficiency improving component of the “inspiration component”.

  Parents and children will be able to select supplements for children that focus on their desired growth location in line with their child's growth trends.

(A) Needs survey:
In developing products, we conducted a survey of target needs for either of the following (1) to (3) to be purchased.
(1) Products focused on increasing the height of children
(2) Products focused on improving thinking and concentration (inspiration products)
(3) Multi-product focused on both

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

  Answers of respondents who selected products focused on (1) and (2) include: “Because they are short compared to the children around them” and “It is hard to eat blue fish with many ingredients that are said to be good for the head” In addition to the worries about each, such as “3”, there were responses such as “I don't know what to do after all” or “I don't feel much about either”. The results show that there are different problems for each child and their parents, and there is a product need focused on those problems. Therefore, (1) and (2) are designed as completely separated products.

  As the “promoting component”, (1) α-GPC (glycerophosphocholine), (2) proteite (registered trademark), (3) calcium, (4) magnesium, and four components are selected. (1) At least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), (2) tyrosine, (3) phosphatidylserine, and (4) glucose were selected. The masked components of the “Nobi component” are (3) calcium and (4) magnesium. The masking component of the “inspiration component” is (1) at least one of DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid), and (3) phosphatidylserine. In addition, “inspiration ingredients” are indispensable in “inspiration products”, but they may contain some or all of “noby nobi ingredients”. “In nobi nobi products” in which “noby nobi ingredients” are essential, “inspiration ingredients” It is possible to include a part or all of.

(B) Test for masking of nobybing ingredients:
<Test method>
Ingredients (α-GPC, dietary fiber, protein (this time using 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 so that it might become a ratio (part by weight).
A smoothie-like beverage was prepared by adding 150 ml of milk to 10 g of the adjusted powder.
About the flavor of the prepared smoothie-like drink, 5-point evaluation by scoring of 1-5 (the one where a numerical value is larger) by drinking comparison was performed.

<Test results>

(C) Consideration of easy-to-drink taste of Noby Noby products:
In order to achieve a “taste that is easy to drink” of Noby Noby products, a method of masking miscellaneous components by components such as calcium and magnesium is important. Usually, masking by sweetness with saccharides is common, but since the sweetness of sugar and the miscellaneous taste of metal ions coexist in masking of metal ions, we thought that the effect could not be expected. Therefore, a masking technique was devised by increasing the protein content.

  A protein is composed of a plurality of amino acids linked by peptide bonds. Protein side chains derived from amino acids generally have hydrophilic side chains and hydrophobic side chains. More specifically, nonpolar aliphatic side chains (derived from amino acids having an alkyl group in the side chain), polar Uncharged side chain (derived from amino acid with polar functional group in side chain), aromatic side chain (derived from amino acid having aromatic ring in side chain), cationic side chain (having basic functional group in side chain) Derived from amino acids) and anionic side chains (derived from amino acids having acidic functional groups in the side chains). Proteins can be folded to have, for example, a spherical three-dimensional structure or a rod-like structure due to interactions between side chains of the same protein or interactions between side chains of different proteins. . 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 an atom having high electronegativity such as a hydroxy group or an amino group is bonded non-covalently to a lone pair of other functional groups in the vicinity. Specifically, a weakly positively charged hydrogen atom that is polarized and a weak negative charge of an unshared electron pair are bonded by an electrostatic interaction. It is said that amino acids that mainly form proteins are produced by amide bonds, which are main chains to which amino acids are bonded, or by combinations of asparagine and serine.

  Hydrophobic interactions are formed by aggregation or aggregation of highly hydrophobic molecular structures in a hydrophilic environment. Generally, it is known that structures having high fat solubility such as surfactants contained in detergents gather to form a microspherical structure. It is known that valine, isoleucine, phenylalanine and the like are involved in this binding among amino acids that mainly form proteins.

  A disulfide bond is a covalent bond between thiol groups. It is known that cysteine and the like are involved in this binding among amino acids that mainly form proteins.

  These interactions not only work between amino acids, but also form strong interactions with nutrients, electrostatically polarized nutrients and charged nutrients that are highly hydrophobic in the structure. It is thought that a complex structure can be constructed.

  What is important here is that many metal ions in the living body often exist in a state of being bound to and taken up by proteins. In other words, protein and metal ions are likely to form a complex, and we thought that calcium and magnesium can interact with the protein and change it to a state where it does not feel the taste. It was hypothesized that the taste of this product could be adjusted efficiently by using a mechanism different from the sugar masking mechanism.

  In fact, when the prototype samples were compared, it was possible to achieve an easy-to-drink taste by increasing the protein mass. In other words, it is considered that the “easy to drink” of this product could be realized by the protein masking mechanism described above. In addition to this, the overall taste was fine-tuned with the blending amount of the other ingredients to improve the completeness of the overall taste. In addition, the milk protein used this time is more water-soluble than plant protein, so it is highly possible that the masking effect is obtained because it is easy to contact with miscellaneous components at the molecular level.

  Furthermore, it is thought that this masking effect can be enhanced by the addition of vitamins. Vitamin C is known to coordinate to metal ions to form complexes. For this reason, it is thought that the masking effect from forming a complex with calcium and magnesium and capturing it molecularly can be expected.

  Vitamin B1 has a positive charge in the molecule and acts on electrostatic interactions within the protein, thereby relaxing the protein structure and facilitating inclusion of miscellaneous components.

  Vitamin B2 is known to work as a coenzyme in vivo and has a structure that is relatively easy to interact with proteins. Therefore, it is considered that the protein structure is relaxed and it is easy to include miscellaneous components.

(D) Test for inspiration component masking:
<Test method>
Ingredients (glucose, lecithin, dietary fiber, protein (this time using animal protein milk protein), DHA, tyrosine, vitamin B1, vitamin B2, vitamin C) shown in Table 1 A powder composition was prepared as follows.
A smoothie-like beverage was prepared by adding 150 ml of milk to 10 g of the adjusted powder.
About the flavor of the prepared smoothie-like drink, 5-point evaluation by scoring of 1-5 (the one where a numerical value is larger) by drinking comparison was performed.

<Test results>

(E) Consideration about easy-to-drink taste of inspiration products:
In order to achieve the “easy to drink” of the inspiration product, a method of masking miscellaneous taste components by components such as DHA is important.

  Usually, masking by sweetness with saccharides is common. However, the taste improvement by increasing glucose like Prototype D was not expected in this test. Therefore, a masking technique was devised by increasing the protein content.

  A protein is composed of a plurality of amino acids linked by peptide bonds. Protein side chains derived from amino acids generally have hydrophilic side chains and hydrophobic side chains. More specifically, nonpolar aliphatic side chains (derived from amino acids having an alkyl group in the side chain), polar Uncharged side chain (derived from amino acid with polar functional group in side chain), aromatic side chain (derived from amino acid having aromatic ring in side chain), cationic side chain (having basic functional group in side chain) Derived from amino acids) and anionic side chains (derived from amino acids having acidic functional groups in the side chains). Proteins can be folded to have, for example, a spherical three-dimensional structure or a rod-like structure due to interactions between side chains of the same protein or interactions between side chains of different proteins. . 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 an atom having high electronegativity such as a hydroxy group or an amino group is bonded non-covalently to a lone pair of other functional groups in the vicinity. Specifically, a weakly positively charged hydrogen atom that is polarized and a weak negative charge of an unshared electron pair are bonded by an electrostatic interaction. It is said that amino acids that mainly form proteins are produced by amide bonds, which are main chains to which amino acids are bonded, or by combinations of asparagine and serine.

  Hydrophobic interactions are formed by aggregation or aggregation of highly hydrophobic molecular structures in a hydrophilic environment. Generally, it is known that structures having high fat solubility such as surfactants contained in detergents gather to form a microspherical structure. It is known that valine, isoleucine, phenylalanine and the like are involved in this binding among amino acids that mainly form proteins.

  A disulfide bond is a covalent bond between thiol groups. It is known that cysteine and the like are involved in this binding among amino acids that mainly form proteins.

  These interactions not only work between amino acids, but also form strong interactions with nutrients, electrostatically polarized nutrients and charged nutrients that are highly hydrophobic in the structure. It is thought that a complex structure can be constructed.

  In other words, by interacting with the protein, it was thought that miscellaneous components could be taken into the protein and changed to a state where the taste was not felt. In particular, it was hypothesized that DHA can be expected to be incorporated into proteins by hydrophobic interaction because it has a highly fat-soluble structure, and a masking mechanism different from sugar can be expected.

  In fact, when the prototype samples were compared, despite the fact that sugar was reduced, it was possible to achieve a taste that was easy to drink due to the increase in protein mass. In other words, it is considered that the “easy to drink” of this product could be realized by the protein masking mechanism described above. Moreover, since the milk protein used this time is rich in water solubility compared with plant protein, it is easy to contact with a miscellaneous ingredient at a molecular level, and it is highly possible that a masking effect was obtained.

  Furthermore, it is thought that this masking effect can be enhanced by the addition of vitamins. Vitamin B1 has a positive charge in the molecule and acts on electrostatic interactions within the protein, thereby relaxing the protein structure and facilitating inclusion of miscellaneous components.

  Vitamin B2 is known to work as a coenzyme in vivo and has a structure that is relatively easy to interact with proteins. Therefore, it is considered that the protein structure is relaxed and it is easy to include miscellaneous components.

(F) Component analysis results of Noby Noby products and the role of each component:
<Results of component analysis of Noby Noby products>
The following is a list of nutritional components per serving (10g).

  The recommended amount of each ingredient is “Japanese Dietary Standards 2015 (http://www.mhlw.go.jp/stf/shingi/0000041824.html II)”, the United Nations Food and Agriculture Organization (FAO) and World Health “Nutrition and health. Guidelines for the use of claims (CAC / GL 23-1997)” (http://www.mhlw.go.jp/topics/idenshi/codex/06/dl/ cac_gl23.pdf) ”, the reference amount of raw material intake was set. In the development of smoothies for children, it is necessary to adopt a reasonable amount in order to prevent the problem of excessive intake of each component. For components for which intake is generally set, the amount specified in the former criteria was set as the blending guide amount. On the other hand, since there is no official intake standard for non-general ingredients, the latter guidelines were used for reference. This guideline shows the setting values for emphasizing (including inclusion and high content) of nutrients contained in the guideline, and the description of “includes” indicates that 10% of the recommended daily intake per meal is required. Yes. Ingredients for which no reference intake is set, the National Health and Nutrition Research Institute's “Health Food Safety and Efficacy Information (https://hfnet.nih.go.jp/ Based on the information in “contents /)”, 10% of the estimated intake amount that is expected to be effective or safe was set as the reference amount.

  As for α-GPC, according to “Health Food Safety and Efficacy Information”, 1,200 mg / day, and it was safe to consume up to 6 months. Proteite (registered trademark) is undergoing clinical trials with raw materials, and 1.86 g / day is set as the recommended intake. For this reason, the recommended blending amount was 186 mg / day.

<How to drink Noby Noby products>
As a guide, about 10g per meal, add it to a glass with a small amount of milk (about 50ml) and dissolve well, then add about 100ml of milk and stir well before drinking.

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

  Carbohydrate is generally a compound of carbon and hydrogen, and there are carbohydrates that are taken into the body and become energy sources, and dietary fibers that cannot be digested by digestive enzymes in the body, and carbohydrates are classified into monosaccharides, oligosaccharides, and polysaccharides. Insufficiency can cause fatigue and reduced concentration due to lack of energy. Calcium increases absorption when eaten with carbohydrates.

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

  Sodium contained in salt is a kind of mineral that is necessary for the human body and plays a role in adjusting osmotic pressure. It is contained in the body fluid outside the cell, and plays a role such as maintaining the amount of the extracellular fluid by regulating the osmotic pressure of the extracellular fluid. Considering that salt is also taken separately from meals using the standard amount of intake for children as a reference value, the upper limit of 0.3 g per meal is used in this product. This product is seasoned with 0.3% salt added on a weight basis so that this limit is not exceeded. The salt equivalent amounts listed in Table 3 are values obtained by conversion (conversion formula: sodium (mg) × 2.54 ÷ 1,000 = salt equivalent amount (g)) from the amount of sodium obtained in the nutritional component analysis, The proportion of salt equivalent obtained from nutrient composition analysis is adjusted to 1.5% or less. In addition, excessive intake of sodium can lead to the outflow of calcium into the urine.

  Zinc works with vitamin D to promote calcium absorption from foods and is an essential ingredient in the production of “collagen”, which accounts for 90% of bone cells. In addition, it is a very important ingredient for creating “osteoclasts” and “osteoblasts” that are essential for bone regeneration. Biological bones are constantly undergoing metabolism (bone metabolism), and zinc plays a role in inhibiting the action of hormones that dissolve bone components. When zinc is deficient, the hormone works too much, increasing the amount of calcium that dissolves and making the bones brittle. In addition, lack of zinc results in an imbalance in bone metabolism, reduces protein synthesis in bone cells, and reduces the ability to create new bone. Zinc is contained in many enzymes such as dehydrogenase such as alcohol dehydrogenase and DNA polymerase in vivo. 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 effect, and is a necessary component for maintaining normal capillaries through collagen synthesis. In general, effects such as “assistance in absorption of iron and copper”, “suppression of melanin production”, and “enhancement of immunity” have been reported. Bone is formed by depositing calcium or the like on connective tissue made of collagen, which is a fibrous protein. Vitamin C helps produce this collagen. Vitamin C also creates elastic and supple bones. If vitamin C is enough in the body, the elasticity of the bone will increase, and if it is insufficient, the bone will be easily broken.

  About 70% of iron in the body is contained in hemoglobin, which forms red blood cells in the blood, and is an important component responsible for oxygen uptake and carbon dioxide release. It is one of the ingredients that must be adequately supplemented during the growing period of momentum.

  Vitamin B contributes to the production of hyaluronic acid present in the extracellular matrix. Vitamin B1 helps produce energy from carbohydrates and maintain skin and mucous membrane health. Vitamin B2 helps maintain healthy skin and mucous membranes. Vitamin B6 helps produce energy from proteins and maintain skin and mucous membrane health. During growth, it is thought that vitamin B group is also deficient with cell proliferation and bone growth, so it is indispensable for healthy growth to take at the same time.

  In order to fully absorb nutrients during growth, it is necessary to maintain a balance of the intestinal flora and to maintain normal absorption function in the intestinal tract. Ingestion of dietary fiber, lactic acid bacteria, and protein maintains the balance of the intestinal flora and is effective in improving and maintaining the intestinal absorption function. In order to sufficiently absorb the components necessary for growth in the body, it is important to take these components at the same time.

  α-GPC is an essential component of growth in breast milk, and is necessary for the secretion of growth hormone in the pituitary gland and the improvement of exercise capacity. During growth, various components are taken in, and muscles, organs, and skeletons are formed. In the growth hormone secretion, efficient intake of components necessary for these growth is very important. In particular, skeletal formation in childhood is said to be the most important in a person's life, and a certain level or more of skeleton and muscle formation is required before the age of 20, and is an important factor that supports future health.

  Protetite (registered trademark) is a collagen-containing mineral complex in which crystals of mineral components such as calcium are deposited and bonded to type 1 collagen protein. After being absorbed into the body, it is a structure similar to the main component hydroxyapatite of bone. , Efficient bone conversion can be expected. Protetite (registered trademark) contributes to the improvement of bone density and bone quality, which are indispensable elements for healthy bone growth. In addition, it is considered that bone formation is promoted by comprehensively ingesting iron, protein, and calcium, and it is desirable to ingest these simultaneously.

  In recent studies, calcium ions function as a neurotransmitter and are said to be involved in the activation of each cell. Since calcium ions are involved in muscle contraction and formation, intake of calcium alone is indispensable. Vitamin D plays a role in helping intestinal absorption of calcium alone and delivering calcium to the necessary tissues through blood.

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

  In this way, growth based on skeletal and muscle formation can be supported by efficiently ingesting calcium and magnesium particularly necessary during the growth period simultaneously with the promotion of growth hormone secretion by α-GPC.

(G) Ingredient analysis results of inspiration products and the role of each ingredient:
<Results of component analysis of inspiration products>
The following is a list of nutritional components per serving (10g).

  The recommended amount of each ingredient is “Japanese Dietary Standards 2015 (http://www.mhlw.go.jp/stf/shingi/0000041824.html II)”, the United Nations Food and Agriculture Organization (FAO) and World Health “Nutrition and health. Guidelines for the use of claims (CAC / GL 23-1997)” (http://www.mhlw.go.jp/topics/idenshi/codex/06/dl/ cac_gl23.pdf) ”, the reference amount of raw material intake was set. In the development of smoothies for children, it is necessary to adopt a reasonable amount in order to prevent the problem of excessive intake of each component. For components for which intake is generally set, the amount specified in the former criteria was set as the blending guide amount. On the other hand, since there is no official intake standard for non-general ingredients, the latter guidelines were used for reference. This guideline shows the set value for emphasizing (including inclusion and high content) of nutrients contained in the guideline, and the description of “include” is set to require 10% of the recommended daily intake per meal. Yes. Ingredients for which no reference intake is set, the National Health and Nutrition Research Institute's “Health Food Safety and Efficacy Information (https://hfnet.nih.go.jp/ Based on the information in “contents /)”, 10% of the estimated intake amount that is expected to be effective or safe was set as the reference amount.

  As for phosphatidylserine, according to the “Health Food Safety and Efficacy Information”, 300 mg / day and EPA + DHA 120 mg / day were ingested for 15 weeks in a study in children with attention deficit / hyperactivity disorder Because of some improvement in symptoms, the recommended amount was 30 mg / day. Regarding tyrosine, according to the “Safety and Efficacy Information on Health Foods”, there is a report that the duration of the ability in the psychomotor test about 3 hours after inadequate sleep was prolonged by ingestion of 150 mg / kg tyrosine. Therefore, the recommended blending amount was 250 mg assuming that the weight of a child is 20 kg.

<How to drink inspiration products>
As a guide, about 10g per meal, add it to a glass with a small amount of milk (about 50ml) and dissolve well, then add about 100ml of milk and stir well before drinking.

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

  Carbohydrates are generally compounds of carbon and hydrogen, and include carbohydrates that are taken into the body and become energy sources, and dietary fibers that cannot be digested by digestive enzymes in the body, and carbohydrates are classified into monosaccharides, oligosaccharides, and polysaccharides. Insufficiency can cause fatigue and reduced concentration due to lack of energy. Carbohydrates are broken down in the body to become glucose, absorbed in the stomach and intestines, enter the blood vessels, and directly become energy, or are stored in the muscles and liver as glycogen. The amount of muscle and liver glycogen that can be stored is determined, and the remainder is stored as fat. Muscle glycogen is consumed as energy during activity, and liver glycogen is constantly decomposed as energy that moves the body tissues (brain, viscera, etc.), sends glucose into the blood, and keeps the blood sugar level in the body constant. If 6 to 8 hours elapse without eating anything, the liver's energy is depleted, the function of the body's tissues is lowered, and the movement and thoughts are also adversely affected. Ingesting carbohydrates and stabilizing the amount of glycogen in the liver improves concentration.

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

  Sodium contained in salt is a kind of mineral that is necessary for the human body and plays a role in adjusting osmotic pressure. It is contained in the body fluid outside the cell, and plays a role such as maintaining the amount of the extracellular fluid by regulating the osmotic pressure of the extracellular fluid. Ingestion of vitamin B1 facilitates brain communication and increases concentration, but sodium is required to absorb vitamin B1. Considering that salt is also taken separately from meals using the standard amount of intake for children as a reference value, the upper limit of 0.3 g per meal is used in this product. This product is seasoned with 1.5% salt added on a weight basis so that this limit is not exceeded. The salt equivalent amounts listed in Table 4 are values obtained by conversion (conversion formula: sodium (mg) × 2.54 ÷ 1,000 = salt equivalent amount (g)) from the amount of sodium obtained in the nutritional component analysis, The proportion of salt equivalent obtained from nutrient composition analysis is adjusted to 2.8% or less. It should be noted that an excessive intake of sodium also leads to an outflow of calcium into the urine.

  Calcium has the effect of suppressing the excitement of cranial nerves, and it helps to maintain emotional stability and ease of calming, thereby increasing concentration. Calcium in the blood controls systemic activities such as information transmission between cells and information transmission that conveys brain commands to the whole body.

  Magnesium is involved in more than 300 enzyme reactions in the living body. It is also a mineral necessary for bone health along with calcium, and is closely related to the action of calcium. Magnesium deficiency causes neurological, mental illness, arrhythmia, heart disease, etc., and is said to "prevent heart disease and high blood pressure". Magnesium is related to the enzyme reaction in the body and works for protein synthesis, energy metabolism, muscle contraction, blood pressure regulation, body temperature regulation, blood sugar regulation, etc. Magnesium has the function of holding vitamin B1, which is necessary for energy metabolism. Magnesium is stored in bones, but unlike calcium, it is weak in removing from the bone as a storage, even if magnesium is insufficient. The amount of magnesium in the body is small, so if you don't take it properly, you will soon run out of magnesium. If the balance between calcium and magnesium is lost, it can be frustrating.

  The vitamin B group includes vitamin B1, vitamin B2, vitamin B6, and the like. If you don't have enough vitamin B, you won't be able to turn your head or focus. The brain uses carbohydrates as energy, and vitamin B1 breaks down carbohydrates into energy, so when vitamin B1 is insufficient, the brain loses energy. Vitamin B6 is one of the water-soluble vitamins that act as a coenzyme for about 100 different enzymes. In particular, it is involved in amino acid metabolism. In general, it is said to “make protein” and “promote growth”. In addition, since vitamin B group is involved in the synthesis of neurotransmitters in the brain, vitamin B group is indispensable for maintaining normal brain function.

  Vitamin D is one of the fat-soluble vitamins. Vitamin D is said to be involved in calcium homeostasis in the body. In general, it is said to “strengthen bone” or “maintain calcium concentration in the blood constant”. Vitamin D is the only vitamin that has specialized receptors in the body's hormones and tissues. Vitamin D is necessary for the work of all parts of the body, such as the brain, heart, and immune system. Vitamin D increases “dopamine” and “norepinephrine”. Vitamin D also increases “acetylcholine” which helps maintain concentration. Vitamin D also promotes the growth of “memory capacity” and “executive function” neurons and helps release serotonin in the brain.

  Tyrosine is known as an essential amino acid that can be expected to improve concentration, and its effect has been proved in clinical trials such as supplements. Furthermore, it is known to act as a precursor of dopamine, which is an electron transfer substance present in the central nervous system. In Parkinson's disease, which is a typical nervous system disease along with Alzheimer's disease, it is known that the amount of dopamine released from neurons decreases, and plays an important role in neurotransmission. By supplementing tyrosine, which is the precursor, the production of neurotransmitters can be sufficiently maintained.

  Vitamin C contributes to collagen production to fix cells. In addition to this, it has a strong anti-oxidant power, thus reducing oxidative damage to the brain due to singlet oxygen and the like generated during the synthesis of many in vivo molecules including electron mediators synthesized in vivo. Vitamin C, which has a high antioxidant effect, suppresses the disturbance of autonomic nerves caused by stress, helps relieve stress, and affects concentration.

  DHA contained in the tip of a neuron's protrusion promotes activation of nerve cells, has a function of smooth transmission, and improves judgment and the like. 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 smooth signal transmission.

  The energy used in the brain is mainly glucose, and phosphatidylserine is a component of brain cells and at the same time increases 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 activates the brain.

  EPA contributes to the improvement of blood flow and the formation of supple vascular tissue, which efficiently transports tyrosine, a precursor of glucose and dopamine, which are brain energy sources, through the blood.

  By supplementing the components of brain cells and nerve cells in this way, increasing blood flow and increasing the efficiency of transmitter production and energy conversion, synergistic effects on the development of brain and thought ability that are important in the growth period Demonstrate.

  Iron is a component that tends to be deficient during the growing season. Symptoms of iron deficiency include anemia, but there is concern about a decline in learning ability due to a decline in rich emotions and reduced concentration. Therefore, sufficient iron supply becomes important during the growth period.

  B vitamins contribute to the production of hyaluronic acid present in the extracellular matrix. During growth, it is thought that vitamin B group is also deficient with cell proliferation and bone growth, so it is indispensable for healthy growth to take at the same time.

  In order to fully absorb nutrients during growth, it is necessary to maintain a balance of the intestinal flora and to maintain normal absorption function in the intestinal tract. Ingestion of dietary fiber, lactic acid bacteria, and protein maintains the balance of intestinal flora and is effective in improving and maintaining the intestinal absorption function. In order to sufficiently absorb the components necessary for growth in the body, it is important to take these components at the same time.

Claims (13)

A powdered composition for mixing with a liquid to prepare a smoothie-like beverage,
A powdery composition comprising (a) glycerophosphocholine, (b) a complex comprising hydroxyapatite and type I collagen, (c) a calcium agent, and (d) a magnesium agent.   The powdery composition according to claim 1, further comprising (e) milk protein.   The powdery composition according to claim 1 or 2, wherein the content of the component (d) is 0.13 g or more with respect to 150 mL of the liquid.   The powdery composition according to any one of claims 1 to 3, wherein a content of the component (d) is 0.15 to 0.6 g with respect to 150 mL of the liquid.   The powdery composition according to any one of claims 2 to 4, wherein the content of the component (e) is 5 g or more with respect to 150 mL of the liquid.   The powdery composition according to any one of claims 2 to 5, wherein the content of the component (e) is 13 parts by weight or more per 1 part by weight of the total amount of the component (d). A powdered composition for mixing with a liquid to prepare a smoothie-like beverage,
(F) A powdered composition comprising eicosapentaenoic acid and / or docosahexaenoic acid, (g) tyrosine, (h) glycerophospholipid, and (i) glucose.   The powdery composition according to claim 7, further comprising (j) milk protein.   The powdery composition according to claim 7 or 8, wherein the content of the component (f) is 0.03 g or more in total with respect to 150 mL of the liquid.   The powdery composition according to any one of claims 7 to 9, wherein the content of the component (f) is a total amount of 0.1 to 0.2 g with respect to 150 mL of the liquid.   The powdery composition according to any one of claims 8 to 10, wherein the content of the component (j) is an amount that is 5 g or more with respect to 150 mL of the liquid.   The powdery composition according to any one of claims 8 to 11, wherein the content of the component (j) is 30 parts by weight or more per 1 part by weight of the total amount of the component (f).   The powdery composition according to any one of claims 8 to 12, wherein the content of the component (i) is 0.05 parts by weight or more per 1 part by weight of the total amount of the component (j).