WO2006115153A1

WO2006115153A1 - Food composition having skin condition-improving effect

Info

Publication number: WO2006115153A1
Application number: PCT/JP2006/308256
Authority: WO
Inventors: Keiko Yamada; Taichi Ishizaki; Motonaka Kuroda
Original assignee: Ajinomoto Co., Inc.
Priority date: 2005-04-25
Filing date: 2006-04-13
Publication date: 2006-11-02
Also published as: JPWO2006115153A1

Abstract

A food composition characterized by comprising, as the active ingredient, solid matters contained in an extract of a migratory fish or a similar composition. This food composition has an effect of improving skin conditions on those suffering from troubles in the skin conditions.

Description

Description Food composition with skin condition improving effect Technical Field

The present invention has an effect of improving the skin condition using an extract of migratory fish or a mixture of nutrients having a similar composition as an active ingredient, which is effective when used by those who feel skin problems such as rough skin, dull skin, and wrinkles. It is related with the food composition which has. Background art

In recent years, with the diversification of the social environment, there are many people who feel stress everyday. Stress is known to cause mental anxiety and various physical condition changes. Among them, the deterioration of skin condition caused by receiving stress is an issue that many people feel. In such a background, development of food and drink having a skin condition improving effect that can safely improve the skin condition is strongly desired.

L_cystine-vitamins and the like are known as conventional pharmaceuticals having skin condition improving effects. However, these drugs are mainly expected to have a whitening effect and are considered undesirable for use in improving a wide range of skin conditions such as rough skin and wrinkles. Food compositions containing astaxanthin (JP 2005-27589 A), food compositions containing ceramide, peptides and lactic acid bacteria (JP 2004-254632 A), eggshell membranes or hydrolysates thereof, A food composition containing kikiki extract and ascorbic acid or a salt thereof (Japanese Patent Laid-Open No. 2003-245055), a food composition containing glyceport phospholipid containing eicosapentaenoic acid and / or docosahexaenoic acid as active ingredients JP 2000-86425), food compositions containing hyanolic acid (JP 2002-356432 A) and the like have been reported. However, these It was difficult to say that foods can be fully felt in humans in terms of effects. In addition, these existing foods are generally in the form of pharmaceuticals, and it is difficult to mix them with existing foods because of their sensory characteristics and physical / physical characteristics. If the goal is to improve the skin condition by taking it regularly in daily eating habits, it is desirable to be able to mix not only the shape of the supplement, but also general foods, and a wide range of foods. Experience is still preferred. From this perspective, existing foods, pharmaceuticals, and supplement ingredients have limited applicability to food, so they are versatile as food, have abundant food experience, and are more effective foods. Development has been desired.

On the other hand, it is known that collagen and collagen peptides, which are abundant in seafood and livestock meat, have an effect of improving skin condition. — 3 0 8 9 7 7 proposes that the skin condition is improved by continuous intake of collagen or collagen peptides obtained from seafood, chicken, and livestock meat. However, in order to exert the above effects, a significant amount of collagen or collagen peptide must be ingested, which was not practical.

In addition, in Japanese Patent Application Laid-Open No. 2 00-86 4 25, a food comprising as an active ingredient a glyce mouth phospholipid containing fish-derived eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA) It has been shown that the composition has the effect of improving skin condition for humans. However, such a food composition is expected to have a whitening effect and could not be expected to have a broad skin condition improving effect such as rough skin and wrinkles. Disclosure of the invention

[Problems to be solved by the invention]

Under the background of the prior art described in the preceding paragraph, the present invention is a food having a skin condition improving action, which has a skin condition improving action and can take a form that can be easily taken in a normal diet. An object is to provide a composition.

[Means for solving problems]

As a result of earnest research to achieve the object described in the preceding paragraph, the present inventor found that the extract of migratory fish such as salmon and the extract of nodules obtained from migratory fish such as salmon have the effect of improving the skin condition. The present invention has been completed based on such findings. That is, the present invention comprises a food composition having an effect of improving skin condition, comprising a migratory fish such as salmon and a nodule extract obtained from migratory fish as an active ingredient, and a composition similar thereto. (A) 294 mg or more in total of nitrogen compounds such as peptides, proteins and amino acids derived from koji extract, and (b) total organic acids of lactic acid, citrate, malic acid, and succinic acid. 1 mg or more, (c) 1 mg or more of nucleic acid-related compounds, and (d) Mineralol components of Na C 1 and KC 1 are combined in a proportion of 16 mg or more, and the amount of amino acids is 1. 0.5 to 2, nucleic acid-related compounds are 0.001 to 0.5, and mineral components contain a mixture of nutritional components in a weight ratio of 0.02 to 2, as active ingredients The present invention relates to a food composition having a skin condition improving action. In addition, the present invention has a solid content weight per serving to facilitate daily intake of an effective amount of the above-described composition (a weight in terms of solid content of the extract of 0.5 g or more). The food composition prepared so as to be 0.5 g or more, for example, the extract of migratory fish, the dissolved oxygen concentration of the extract so that the solid content is 0.5 g or more per serving. Liquid food obtained by aseptic filling so that it is less than ppm, and adding the excipient and flavoring agent so that the extract contains 0.5 g or more per serving in terms of solid content Agar, gelatin, starch, so that the solid food composition obtained by pulverization, condylarization, force-pseling or tableting contains 0.5 g or more of solid extract of the migratory fish extract per serving Jelly-like food obtained by adding one or more gelling agents, either powders or gums Product composition. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described in detail.

The migratory fish referred to in the present invention refers to fish that moves greatly for spawning, such as salmon, salmon, swordfish, salmon, salmon, salmon, herring, and burdock, and regularly according to the season. In particular, from the viewpoint of its efficacy, fish belonging to the perch (Perci formes), Scombrina, such as skipjack, mackerel, soudagakko, managaho, southern bluefin tuna, hon tuna, bluefin tuna, bluefin tuna, bluefin tuna, swordfish tuna, etc. Is desirable. This classification is based on the “Primary Color Fish Search Guide (Revised 1st 3rd Edition)” (published in Kitatakakan 1 989).

The extract of migratory fish used in the present invention is not particularly limited in its production method and can be obtained by a conventional method, but if it has the same composition, it is produced by a different production method. It may be an extract.

More specifically, as an extract of migratory fish such as salmon used in the present invention, for example, boiled salmon meat and Z or steamed broth are concentrated to about Bri X 20 to 40 by a conventional method and filtered. The filtrate is enzymatically digested with protease at 20 to 60 ° C. for 1 minute to 24 hours, and then concentrated to Bri X 40 to 60 to about saccharides (for example, Darco And fructose) are added in the range of 0.1 to 10%, and then subjected to heat browning at 60 to 150 ° C for 1 minute to 24 hours. In addition, boiled salmon meat and / or steamed broth is heated and concentrated to about Brix 20 to 40 by a conventional method, and then 20 to 20% diatomaceous earth is added to the extract solids and mixed. And then filtered.

In addition, an extract obtained from nodules obtained from migratory fish such as carp, carp and carp can also be used in the present invention. More specifically, any of the rough knots obtained by performing raw cutting, boiling and roasting for migratory fish, and dried knots obtained by applying force to the rough knots can be used in the present invention. . Hot water extraction is performed on the raw material knots to obtain an extract, and the extract is obtained as it is or by concentrating and drying. In addition, water is added to the above-mentioned ingredients, such as proteases and peptidases. It is also possible to obtain the extract by performing a hot water extraction operation after adding a proteolytic enzyme and performing an enzymatic decomposition.

In addition, such an extract may be one obtained by removing salt from electrodialysis or reverse osmosis filtration. In addition, in order to make it easier to eat and drink the extract obtained from migratory fish or migratory fish, use it after deodorizing and decoloring by steam distillation treatment under reduced pressure or normal pressure, activated carbon treatment or diatomaceous earth filtration, etc. It is also possible. In addition, for the purpose of deodorization and decolorization, the nominal molecular weight is 500 to 5,000, preferably 500 to 4,000, more preferably 1,000 to 2,000, which has an ultrafiltration membrane, which has a nominal salt blockage. Extracts can be obtained by treatment with reverse osmosis membranes at a rate of 10% or less, preferably 5% or less.

Further, a composition having the same composition can be used in place of the koji extract. As such a composition, (a) a total of 294 mg or more of nitrogen compounds such as peptides, proteins and amino acids derived from koji extract, (b) organic acids of lactic acid, kenic acid, malic acid, and succinic acid 55 mg or more in total, (c) 1 mg or more of nucleic acid related compounds, and (d) Mineral components of Na C 1 or KC 1 in a total amount of 16 mg or more, and the amount of amino acids is 1. In this case, the organic acid contains 0.5 to 2, the nucleic acid-related compound 0.001 to 0.5, and the mineral component contains a mixture of nutritional components such that the weight ratio is 0.02 to 2. It is also possible to use a composition. In addition, the nucleic acid related substance in such a composition means a nucleic acid, a nucleotide, a nucleoside, and a nucleobase.

In addition to the migratory fish extract or a mixture of nutritional components having similar thread formation, the food composition having the skin condition-improving action of the present invention contains appropriate additives within a range not impeding the effects of the present invention. Can be blended. Such additives include carbohydrates (glucose, sucrose, starch, etc.), lipids (vegetable oil, fish oil, animal fats, etc.), protein (soy protein) , Milk proteins, animal proteins such as collagen), minerals (inorganic salts such as potassium salt, sodium salt, calcium salt), vitamins (thiamine, nisin, vitamin) , Vitamin E, carotene, etc.) and other nutritional components such as amino acids (taurine, branched chain amino acids, etc.); sucrose suitable for imparting food functions (taste, texture, safety, etc.) , Aspartame, acesulfame K, sodium glutamate, salt, etc .; ingredients for granulation, pulverization, solid formation for the same purpose to make it easy to eat; Bacteriostatic components such as ethyl alcohol, acetic acid, sodium acetate, and glycine in Japan; caramel, anato, safflower, paprika, red, and grape pigments for various purposes And pigments such as pigments. In addition, in order to provide this extract as a form of food that is easier to eat, for liquid foods, soy sauce, miso, mirin, sugar, various extracts, etc., for powdered foods, powder soy sauce, powdered miso, powdered liquor, sugar It can also be provided by blending with seasoning materials such as salt and various extract powders. Of course, other additives and food materials commonly used in this field can be added.

Containing an effective amount of the extract obtained by the above method (the solid equivalent weight of the extract per meal is 0.5 g or more, preferably 1.0 to 10 g) and is in a form that is easy to ingest In addition to blending with the above-described taste-masking ingredients and other nutritional ingredients, the following processing can be performed. That is, when the extract is provided in the form of a liquid food composition, the solution of the extract is dissolved at a dissolved oxygen concentration of 10 ppm so that the weight in terms of the solid content of the extract is 0.5 g or more. Aseptically fill to the following (25 ° C) to obtain the desired liquid food composition. At this time, as the container, use an aluminum bouch, an aluminum can, a steel can, a paper pack that has been subjected to deoxygenation treatment on the interior, a packaging material having a deoxidizing property, and a packaging material having an oxygen barrier property. And are preferred. For liquid food compositions, it is possible to provide a composition that can be distributed at room temperature by mixing with salt, alcohol, or a food material containing these, but in order to ingest the extract more effectively It is desirable to sterilize the extract solution with low salt content after sterilization. At this time, the extract has a problem of flavor deterioration due to acid and oxygen caused by dissolved oxygen, so the dissolved oxygen concentration at 25 ° C It is necessary to perform filling so that the concentration is 5 ppm or less, desirably 3 ppm or less, and more desirably 2 ppm or less. When the extract is provided in the form of a solid food composition, the extract is made up of the solid matter of the extract so that the solid weight is 0.5 g or more per serving. Add the excipients and taste-masking ingredients so as to contain 0.5 g or more, and powder, granulate, or tablet to obtain the desired solid food composition. Examples of excipients used at this time include carbohydrates such as glucose, sucrose, trehalose, maltose, lactose, dextrin, and source powder, and peptides and proteins such as gelatin, casein, and partial degradation products thereof. In addition, it is desirable to add a sucrose ingredient such as sucrose, aspartame, acesulfame K, sodium glutamate, and salt to impart functions (taste, texture, etc.) as food. Examples of the means for powdering include concentrating the extract as necessary, followed by spray drying, freeze drying, vacuum thin film drum drying, atmospheric pressure drum drying, and the like. Further, in order to ingest the extract without being affected by the taste, it is also possible to provide the extract by pulverizing the extract by the means described above and then filling it into a capsule. In addition, as a means for providing the extract in an easy-to-eat state, it is also possible to add a component having a gelich action and provide it as a jelly-like food. As the gelling agent used at this time, at least one of agar, gelatin, starches and gums is used. Also at this time, in order to make it easier to ingest, it is desirable to add the above-described sucrose, aspartame, acesulfame, sodium gnoretamate, sodium chloride and other flavoring ingredients. The required amount varies depending on the condition of the individual who ingests the ingredients and food composition used as an auxiliary ingredient, but 0.5 g or more of solids per meal, preferably 1.0 g of solids, more preferably solids It is desirable to contain at least 1.5 g of migratory fish extract. The food composition of the present invention thus produced can be put into circulation as it is, that is, in the form of a liquid mixture, a powder mixture, or the like as appropriate. Example

Hereinafter, the present invention will be further described with reference to Examples and Experimental Examples Experimental Example 1: Preparation of strawberry extract and bonito extract

A koji extract was prepared by the following method. In other words, after heating and concentrating the broth of salmon meat to about Bri X 30 using a conventional method, diatomaceous earth (“Radiolite # 700” manufactured by Showa Chemical Industry Co., Ltd.) becomes 5.0% of the extract solids. After adding and mixing as described above, the mixture was filtered using a filter cloth and desalted using an electrodialyzer ("Ashilyzer I" manufactured by Asahi Kasei Co., Ltd.) (salt extract A). Also, boiled salmon meat was concentrated to about Brix 30 by a conventional method and filtered. The filtrate was enzymatically digested with protease at 50 ° C for 3 hours and then heated at 90 ° C for 10 minutes to deactivate the enzyme. Concentrate to approx. Bri X 60, add 2% saccharide (glucose) to it, heat brown at 90 ° for 1 hour, and perform electrodialysis in the same way as above (Amber extract B). In addition, the persimmon extract A shown above was subjected to ultrafiltration using an ultrafiltration membrane having a nominal molecular weight cut off of 1,000 (“Prep / Scale TFF6” manufactured by Millipore) to obtain a permeate (鰹 Extract C). Furthermore, reverse osmosis membrane treatment using the reverse osmosis membrane (“NTR-7410HG” manufactured by Nitto Denko Corporation) with a nominal salt rejection of 5% was performed on the cocoon extract A shown above. A permeate having the following composition was obtained.

The bonito extract was prepared as follows. In other words, after pulverizing 250 kg of Koji Arahonbushi manufactured by a conventional method, it was added to 1,000 kg of ion-exchanged water heated at 95 ° C, extracted at 90 ° C for 45 minutes, filtered and filtered. Filtration was performed to obtain an extract (solid content: 5.0%). The extract was purged with nitrogen, sterilized by heating at 130 ° C. for 60 seconds, and then aseptically filled into an aluminum bouch (soybean extract A). The dissolved oxygen concentration at this time was 1. Oppm. In addition, after pulverizing 250 kg of Koji Arahonbushi manufactured by the conventional method, it was added to 1,00 kg of ion-exchanged water heated to 50 ° C, added with protease, and incubated for 1 hour. Decomposition After that, hot water extraction was performed at 90 ° C. for 45 minutes, followed by filter cloth filtration and filter filtration to obtain an extract (solid content: 7.0%). The extract was purged with nitrogen, sterilized by heating at 130 ° C. for 60 seconds, and then aseptically filled into an aluminum bouch (bonito extract B). The dissolved oxygen concentration at this time was 1.1 ppm. The component analysis values per solid content of these koji extracts and koji extract were shown in Table 1 below (P-Ser is an abbreviation for phosphoserine in the table). As shown in the table, since all the extracts showed similar component compositions, it was estimated that the same effect could be expected for any of the extracts. Table 1: Component analysis values

鰹 Extract 鰹 Extract 鰹 Extract 鰹 Bun Extract Bun Bun Extract Analysis Item Unit

A B C A B

Salinity 1.99 0.59 2.13 6.98 7.00 g / 100g Total nitrogen content 13.6 14.4 1 1.6 13.0 15.0% (g / dL) Lactic acid 11.70 9.20 16.10 17.50 8.57 g / 100g Organic acid Acetic acid 0.00 0.00 0.00 0.00 1.14 g / 100g

C 0 'acid 0.41 0.67 0.70 0.00 0.00 g / 100g Maltose 0.24 0.00 0.33 0.00 0.00 g / 100g Hula-free-0.10 0.01 0.14 0.00 0.00 g / 100g Xylose 0.00 0.00 0.00 0.00 0.14 g / 100g Qurucose 0.86 0.15 1.22 0.00 0.57 g / 100g

P-Ser 175.7 278.1 258.8 82.8 121.8 mg / I OOg

Tau 2567.7 2148.6 4003.3 1 194.6 1721.8 mg / 100g

Asp 312.1 357.0 495.7 130.1 164.3 mg / 100g

Thr 208.6 233.7 341.6 98.5 277.5 mg / 100g

Ser 255.2 283.3 400.4 128.5 231.8 mg / 100g

Glu 447.7 265.3 756.0 129.3 548.2 mg / IOOg

Gly 273.6 296.9 417.9 177.3 151.4 mg / 100g

Ala 746.2 807.1 1 124.0 584.9 736.1 mg / IOOg

Val 328.4 659.6 617.4 248.4 297.1 mg / IOOg

Met 210.2 443.4 398.4 246.2 451.4 mg / IOOg Free amino acid lie 243.1 315.6 421.9 1 10.3 332.9 mg / 100g

Leu 577.7 662.1 943.5 284.5 1222.5 mg / 100g

Tyr 285.7 297.6 435.3 133.2 397.9 mg / 100g

Phe 301.7 330.7 524.1 87.7 552.6 mg / 100g

NH ₃ 109.1 1 13.5 133.6 987.1 469.3 mg / IOOg

Lys 741.4 718.5 1105.1 547.0 1803.6 mg / 100g

His 10552.6 7692.6 14957.6 13662.1 7455.7 mg / 100g

Ans 1 123.4 1052.1 1521.4 1 177.4 1251.1 mg / 100g

Car 343.4 321.7 439.3 373.7 335.7 mg / 100g

Arg 371.5 429.1 458.3 144.6 1 149.5 mg / 100g

Pro 483.1 253.3 541.1 393.5 170.5 mg / 100g Experimental example 2: Confirmation of skin condition improving effect in human

Dry skin or rough skin ^ S orientation 1 For males and females aged 8 and over, investigation of skin condition-improving action with solution (liquid food composition) of bonito extract A of the present invention prepared in Experimental Example 1 did. At this time, a solution obtained by mixing bonito flavor extract, caramel color and sodium chloride was used as a placebo solution.

The subjects were 56 men and women who had dry or rough skin in a preliminary study (questionnaire) conducted 4 weeks before the start of the study.

The study was a crossover parallel two-group comparative study in which a crossover ingestion test was conducted with a placebo as a control and a double-blind method using random allocation was adopted. During the study period, a pre-observation period of 1 week was set up before the start of the study, and a total of 9 weeks was set for 4 weeks of bonito extract A solution intake period, 1 week wash out period, and 4 weeks of placebo solution intake period. . The subjects were divided into two groups and ingested 125 ml of bonito extract A solution or placebo solution each evening. The subjects were instructed not to change their daily lives such as skin care, eating habits, smoking and exercise, except for taking the test beverage every day.

The test items were skin moisture content and self-assessment items for skin 19 in total. 20 skin moisture content was measured using “Corageometer 825J” manufactured by Courage + Khazaka Electronic Gmbh. The measurement site was 1 cm below the left eye, the left inner arm (3 cm above the elbow), and the back of the neck (3 cm below the spinous process of the neck). In order to keep the same, it was set within a certain range of conditions (room temperature 2 2 ± 2 degrees, humidity 40 to 60%).

As mentioned above, the self-assessment items related to skin were 19 items, and the evaluation was based on a questionnaire method using the visual 'analog scale (VAS)'. In detail, the items related to the face are: 1. redness of skin (redness of skin), 2. sagging under the eyes and mouth, 3. makeup paste 'makeup', 4. skin atrophy (wrinkles), whole body (including face) ) As for items, 5. Drying, 6. Itching ), 7. Erosion (salting of skin), 8. Desquamation (the skin surface will flake off like a scum), 9. Papules (like a pimple that is smaller than 1 cm), 10. Small blisters (bulges) ) 11. Swelling (skin fl fling), 12. Pigmentation of the skin (stain / dull skin), 13. Rough skin, Sensitive skin, 14. Moist feeling, 15. Smooth feeling, 16. Skin condition As for items related to agitation, 17. skin shine, 18. skin transparency, and feet, 19. Heaviness of heels and cracks were required to be included in the questionnaire every day.

In the VAS analysis method, the left end deteriorated and the right end improved, and the value obtained by subtracting the average value for one week before ingestion from the average for one week after ingestion was taken as the value for that week. All measured values were expressed as mean soil standard deviations, and statistical calculations were performed using the paired t test.

The results of skin moisture content are shown in Table 2 below. Table 2 Skin moisture measurement results

Comparison between groups: + p 0.1 (paired t test)

Change over time: ** p (0.01) (paired t test)

As can be seen from Table 2, in the lower left eye and upper left arm, there was a tendency for skin moisture to decrease in both the bonito extract A solution intake group and the placebo solution intake group compared to the intake start date and the intake end date. However, in the back of the neck, a tendency to increase skin moisture was observed in both groups. In the lower left eye and upper left arm, there was a tendency for the skin moisture content to decrease less in the bonito extract A solution intake group than in the placebo solution intake group . In the left upper arm, a significant decrease in skin moisture was observed in the placebo group before and after ingestion (p 0.01).

The results of 19 items of self-assessment regarding skin are shown in Table 3 below.

CO I>

o o Table 3 Self-assessment of 19 items related to skin

1st week 2nd week 3rd week 4th week bonito extract A solution group 56 0.00 0.00 0.74 0.70 Shi 4.26 1.38 Sat 1.04 Sat 5.03

1. *

Tide

Phu sevo group 56 0.00 Sat 0.00 1.47 ±% 1.20 ± 4.40 Net 1.43 Sat * 1.37 4.82 * Under eye and bonito extract A solution group 56 0.00 0.00 -0.45 3.70 "-0.11 4.87 -0.11 ± 4.19 -0.34 4.36

2.

Mouth sagging Placebo group 56 0.00 0.00 0.97 3.87 J 0.14 4.74 0.44 ± 5.15 0.28 5.03

Bamboo shoot extract A solution group 42 0.00 0.00 0.46 4.64 0.43 ± 6.05 0.73 Sat 5.68 0.24 6.19

3. Makeup's makeup

Placebo group 42 0.00 + 0.00 1.31 Sat 7.04 1.37 Sat 6.37 1.21 Sat 6.29 0.90 Sat 6.66 Bud extract A solution group 55 0.00 0.00 -0.34 4.65 -0.27 ± 5.49 1 0.18 Sat 5.35 -0.44 6.15

4. Skin atrophy

Placebo group 55 0.00 0.00 0.15 5.97 -0.11 6.21 0.02 Sat 6.48 -0.07 Sat 6.22 Bud extract Extract A group 56 0.00 0.00 -0.56 Sat 6.13 -0.09 ± 7.30 0.33 Sat 6.50 0.84 ± 7.37

5. Drying

Placebo group 56 0.00 ± 0.00 -0.11 ± 7.10 0.78 Sat 8.12 0.76 Sat 8.43 0.84 ± 8.02 Bun extract A solution group 55 0.00 ± 0.00 -1.18 ± -2.04 Sat 6.85 *-1.68 ± 6.07 * -1.30 6.27

6. 搔痒

Placebo group 55 0.00 Sat 0.00 -1.23 ± -1.55 Sat 6.31 † -1.42 Sat 6.07 † -1.79 6.56 *

7 Bamboo shoot extract A solution 56 0.00 0.00 0.06 Sat 5.60-+0.15 6.11 0.09 ± 6.54 0.10 6.90 Erosion

Placebo group 56 0.00 ± 0.00 -0.66 5.34 J -0.41 ± 5.72 -0.48 Sat 5.95-0.35 ± 5.73 Bun extract A solution group 55 0.00 0.00. -0.16 Sat 6.61 -0.50 Sat 7.20 -0.32 Sat 7.24 -0.15 Sat 7.44

8. Desquamation

Placebo group 55 0.00 ± 0.00 -1.10 Sat 7.39 -0.61 + 7.14 -0.41 Sat 6.92 -0.74 7.07 Bud extract A solution group 55 0.00 0.00 0.91 6.64 1.49 5.65 † 1.45 Sat 5.26

9. * 0.60 5.71 Papules

Placebo group 55 0.00 0.00 0.63 ± 5.32 1.44 6.12 † 1.19 Sat 6.23 1.33 6.28 Bulb extract A solution group 54 0.00 0.00-1.07 ± -0.97 5.16 -1.07 Sat 5.29 -1.02 Sat 5.34

10. Small blister

Placebo group 54 0.00 0.00 -1.50 ± -1.70 5.88 * -1.90 Sat 6.14 * -1.58 6.10 † Bun extract A solution group 54 0.00 ± 0.00-0.24 5.72 -0.25 ± 6.27 -0.03 Sat 6.20 -0.27 Sat 6.15

1 1. Swelling

Placebo group 54 0.00 ± 0.00 -0.67 Sat 4.93 -0.72 Sat 5.10 -0.76 ± 4.95 -1.17 5.36 Bulb extract A solution group 55 0.00 0.00 0.25 Sat 4.03-0.40 4.55 0.86 Sat 5.35 1.20 6.16

12. Pigmentation

Placebo group 55 0.00 0.00 1.44 5.62 1 1.27 6.09 0.91 Soil 6.95 0.86 Sat 6.05 Bunjime extract A solution group 56 0.00 0.00 -0.49 5.38 -0.96 ±

13. 6.12 -0.50 Sat 6.20 0.01 Sat 6.26 m Roughness · Sensitive skin

Placebo group 56 0.00 ± 0.00 -0.77 Sat 7.10 -0.71 8.01 -0.16 Sat 6.85 -0.01 6.41 Bulb extract A solution group

14. 56 0.00 0.00 -0.91 ± 5.38 0.51 ± 7.35 0.30 Sat 6.49 0.54 ± 6.90 Moist

Placebo group 56 0.00 0.00 0.19 Sat 7.95 0.30 7.63 0.47 Sat 7.74 0.53 ± 7.49 Bud extract A solution group 56 0.00 0.00 0.26 ± 5.38 1.16 ± 6.67 1.25 Sat 6.80 1.78 Sat 7.91 †

15. Smooth feeling

Placebo group 56 0.00 0.00 1.45 Sat 8.47 1.69 Sat 7.83 1.78 Sat 7.77 † 1.92 8.16 † Bun extract A solution group 56 0.00 0.00 0.73 1.25 ± 5.18 † 1.00 ± 6.43 1.83 Sat 7.02 †

16. Skin tension

Placebo group 56 0.00 ± 0.00 1.12 1.45 ± 6.91 1.31 ± 7.37 1.88 Sat 7.25 † Bud extract A solution group 56 0.00 Sat 0.00 1.20 Sat K 1.43 ±

17. 5.98

Skin gloss † 1.63 ± 6.52 † 2.60 Sat 7.00 ** Fracbo group 56 0.00 + 0.00 0.88 1.53 ± 7.96 1.32 Sat 7.72 1.80 Sat 8.10 Bulb extract A solution group 56 0.00 0.00 1.28 ± Ma iri

18. Skin transparency J> 4 '

... 95 † 1.70 Sat 5.90 2.15 7.24 * o t Dimension ° * 1.61 Sat 6.69 †

Placebo group 56 0.00 0.00 1.17 ± 7.9o t

ooo σ c> 1 1.47 7.71 1.46 ± 7.52 1.69 8.01 Heel force <sag, bonito extract A solution group 55 0.00 Sat 0.00 0.55 Sat 5.02 1.56

19.7.20 0.50 Sat 8.04 1.05 Sat 8.24 Cracks Placebo group 55 0.00 Sat 0.00 0.77 Sat .99 1.50 Sat 7.67 1.42 S 7.33 1.88 7.23 † Comparison between groups: + p k 0.1, # p k 0,05 (paired t test)

Change over time: † 0.1, * p 0.05, ** p 0.01 (paired t test)

* As can be seen from Table 3, there was an improvement trend especially in the items of skin gloss and skin transparency. Significant improvement in skin gloss was observed in the bonito extract A solution intake group (the bonito extract A solution intake group: week 1; p, 0.05, 2 weeks, 3 weeks; p 0.1, 4th week; p 0.01 (01). In addition, with regard to skin transparency, a trend toward improvement was observed in the bonito extract A solution intake group (test drink group: 1 week; p <0.1, 2 weeks; p <0. 05, 3rd week; p 0.1, 4th week; p <0. 0 5). '

From the above results, it was clarified that ingesting the solution of bonito extract A showed improvement toward men and women with dry and rough skin. Example 1: Preparation of liquid packaged food of bonito extract (liquid food composition)

After pulverizing 25 Ok g of Koji Aramoto, manufactured in a conventional manner, it was poured into 1,00 kg of ion-exchanged water heated to 95 ° C, extracted at 90 ° C for 45 minutes, and filtered with a filter cloth. Then, filtration was performed to obtain an extract (solid content: 5.0%). The extract was purged with nitrogen and then sterilized by heating at 130 ° C for 60 seconds. After that, 125 mL was filled in a paper pack container that was internally coated with aluminum. At this time, the dissolved oxygen concentration was 1.2 ppm. The solid content of the bonito extract in the container was 6.25. Example 2: Preparation of koji extract powder (powdered food composition)

Add the dextrin (Sanwa Starch Co., Ltd. “Sandek # 100”) with the same weight as the extract solids to the liquid of strawberry extract A prepared in Experimental Example 1 (solid content 30%). It was dried by spray drying to obtain a koji extract powder. 3 g of this powder was filled in an aluminum bouch bag to obtain a packaged product containing 1.5 g of koji extract solid content per serving (1 bag). In addition, about the raw material boiled soup used in Experimental Example 1, filter cloth filtration and filter filtration should be performed without adding diatomaceous earth, and desalting should be performed using an electrodialysis machine ("Ashilyzer I" manufactured by Asahi Kasei Co., Ltd.). For the extract created by In the same manner as above, dextrin having the same weight as the solid extract was added and spray-dried to obtain a comparative control koji extract powder. A 2% warm aqueous solution was prepared for the kiss powder of the present invention and the comparative control extract powder, and sensory evaluation was conducted by 20 taste evaluation panels. The results are shown in Table 4 below. Table 4: Sensory evaluation results

Shows the number of panels that answered preferred or strong.

*: Significantly different at 0.05 or less, as shown in Table 4, the cocoon extract of the present invention has a reduced raw odor compared to the comparative cocoon extract, and taste, flavor and aroma are preferred. It has been shown. From these results, it was confirmed that the present invention can provide a food composition having a skin condition improving effect that is easier to drink. Example 3: Preparation of bonito extract powder (powdered food composition)

Add dextrin (Sanwa Starch Co., Ltd. “Sandek # 1 0 0”) of the same weight as the extract solids to the liquid of bonito extract A prepared in Experimental Example 1 (solid content 5%) After dissolution, it was dried by lyophilization to obtain bonito extract powder. 3 g of this powder was filled in an aluminum bouch bag to obtain a packaged product containing 1.5 g of the solid content of bonito extract per serving (1 bag). Example 4: Preparation of bonito extract granules (granular food composition)

100 parts by weight of bonito extract powder prepared in Example 3, 0.5 parts by weight of aspartame (Ajinomoto Co., Inc.), sodium glutamate (Ajinomoto Co., Ltd. “MSG-R” C ”) 10 parts by weight and 3.5 parts by weight of city water were added and mixed, followed by granulation using an extrusion granulator to obtain bonito extract granules. 3 g of this granule was filled into an aluminum bouch bag, and a packaged product containing 1.4 g of solid content of bonito extract per serving (1 bag) was obtained.

Example 5: Preparation of bonito extract tablets (tablet food composition)

To 100 parts by weight of bonito extract powder prepared in Example 3, 0.5 parts by weight of aspartame (manufactured by Ajinomoto Co.) and 5 parts by weight of sodium glutamate (“MSG — FC” by Ajinomoto Co., Inc.) After mixing, a tableting operation was performed using a tableting machine to obtain 2.2 g Z tablets made of koji extract. The bonito extract solid weight per tablet was 1.05 g. Example 6: Preparation of bonito extract capsule product (capsule food composition)

Capsules containing bonito extract powder were prepared by filling 100 parts by weight of 100 parts by weight of bonito extract powder prepared in Example 3 into gelatin No. 0 hard strength pushell (manufactured by Nippon Aliment). Got. The solid weight of the bonito extract in 5 capsules (intake per serving) was 1.0 g. Example 7: Preparation of jelly-like bonito extract food (jelly-like food composition)

Gelatin extract A in liquid 100 parts by weight, water 100 parts by weight, aspartame (manufactured by Ajinomoto Co.) 0.2 parts by weight and sodium glutamate 2.0 parts by weight, gelatin (Nitta Gelatin Co., Ltd.) 4.0 parts by weight was added, dissolved by heating, and then filled with 100 g in an aluminum container, and then autoclaved at 120 ° C for 15 minutes and cooled. As a result, a jelly-like bonito extract food was obtained. The weight of the bonito extract solids contained in one serving of this food composition was 2.42 g. Example 8: Preparation of a soup-like food composition (liquid food composition 10 kg liquid of bonito extract A obtained in Experimental Example 1 (before sterilization), 6 kg of concentrated soy sauce, and 0.1 kg of sodium glutamate (“MSG-RC” manufactured by Ajinomoto Co., Inc.) were mixed and dissolved. The liquid thus obtained was heat sterilized at 120 ° C. for 60 seconds and then purged with nitrogen, and 40 g each was aseptically filled in an aluminum bouch to obtain the liquid packaged food of the present invention. The weight of the bonito extract solid content per serving (1 bag) of the obtained food was 1.24 g. The dissolved oxygen concentration of this liquid composition was 0.9 ppm. Example 9: Preparation of a powdered miso soup-like food composition (powdered food composition)

Powdered miso soup-like food powder was obtained by mixing 6.0 kg of bonito extract powder obtained in Example 3 and powdered miso (Hanamaruki Co., Ltd.) 7.5 kg. 13.5 g of this powder was filled into an aluminum bouch to obtain a powdered miso soup-like packaged food. The weight of the bonito extract solids contained in one serving of this composition was 3. O g. Example 10: Preparation of powder soup-like food composition (powdered food composition)

Powdered bonito extract powder obtained in Example 3 1.0 kg, powdered soy sauce (manufactured by Yamasa Co., Ltd.) 2.4 kg, salt 0.7 kg, granulated sugar 0.3 kg and powdered liquor 0.2 kg And mixed to obtain a powdered soup-like food. The powder thus obtained was filled in 23 g portions in an aluminum bouch bag to obtain a packaged powder soup-like food composition. In addition, the weight of the bonito extract solids contained in one serving (one bag) of this composition was 2.5 g.

Industrial applicability

According to the present invention, it is possible to easily provide a food composition having a skin condition improving action capable of improving the skin condition of a person who feels a problem in the skin condition such as rough skin, wrinkles and dull skin. Can do.

Claims

The scope of the claims

1. A food composition having an effect of improving skin condition, comprising an extract of migratory fish as an active ingredient.

2. In addition to the migratory fish extract, it contains at least one additive selected from the group consisting of other nutritional components, anti-fatigue components, savory components, shaping components, bacteriostatic components and pigments. The food composition having an effect of improving skin condition according to claim 1, wherein

3. The food composition having an effect of improving skin condition according to claim 1 or 2, wherein the migratory fish is a fish belonging to the order of Perciformes or Scombrina.

4. The food composition having an effect of improving skin condition according to claim 1 or 2, wherein the migratory fish is salmon.

5. The food composition having a skin condition improving effect according to any one of claims 1 to 4, wherein the extract of migratory fish is extracted from boiled salmon broth.

6. The food composition having an effect of improving skin condition according to any one of claims 1 to 4, wherein the extract of migratory fish is an extract obtained by enzymatic decomposition of salmon broth.

7. The extract of migratory fish is an extract obtained by heating and concentrating salmon broth and steamed or steamed soup, adding 20-20% diatomaceous earth to the extract solids, and filtering. A food composition having an effect of improving skin condition according to any one of claims 1 to 4.

8. The extract of migratory fish is an extract obtained by hot water extraction of nodules obtained from migratory fish, having the skin condition improving action according to any one of claims 1 to 4 Food composition.

9. The extract of migratory fish is an extract obtained by hydrothermal extraction of nodules obtained from migratory fish after enzymatic degradation with proteolytic enzymes 1 to 4 A food composition having an effect of improving the skin condition according to any one of the above.

10. The extract of migratory fish is a permeate obtained by treating the extract obtained by the method of claims 5 to 9 with an ultrafiltration membrane having a nominal molecular weight of 500 to 5,000. The food composition according to any one of claims 5 to 9.

1 1. The migratory fish extract is a permeate obtained by treating the extract obtained by the method of claims 5 to 9 with a reverse osmosis membrane having a nominal salt rejection of 10% or less. The food composition according to any one of claims 5 to 9.

12. (a) Total of 294 mg or more of nitrogen compounds such as peptides and proteins and amino acids derived from migratory fish extracts; (b) Total of organic acids of lactic acid, citrate, malic acid, and succinic acid. 55 mg or more, (c) 1 mg or more of nucleic acid-related compounds, and (d) Mineralol components of Na C 1 and KC 1 are combined in a proportion of 16 mg or more, and the amount of amino acids is 1, 0.5-2, nucleic acid-related compounds are 0.001-0.5, and mineral components contain a mixture of nutritional components in a weight ratio of 0.02--2. Food composition.

13. The food having a skin condition improving effect according to any one of claims 1 to 12, wherein the extract of migratory fish contains 0.5 g or more per serving in terms of solid content. Composition.

14. Aseptically extract the migratory fish extract to a dissolved oxygen concentration of 5 ppm or less (25 ° C) so that it contains 0.5 g or more per serving in terms of its solid content. The liquid food composition according to claim 1, wherein the liquid food composition is filled.

15. An extract of migratory fish is obtained by adding a shaping agent and a taste-masking ingredient so as to contain 0.5 g or more per serving in terms of solid content, Item 14. A powdery food composition according to any one of Items 1 to 13.

16. It is obtained by granulating by adding an excipient and a taste-masking ingredient so that the migratory fish extract contains 0.5 g or more per serving in terms of solid content, Item 14. A granular food composition according to any one of Items 1 to 13.

17. An extract of migratory fish is obtained by tableting with an excipient and a taste-masking ingredient so as to contain 0.5 g or more per serving in terms of solid content. Item 12. A tablet-shaped food composition according to any one of Items 1 to 13.

18. It is characterized in that it can be obtained by adding an excipient and powdering it into a power psel so that the extract of migratory fish contains 0.5 g or more per serving in terms of solid content. The capsule food composition according to any one of claims 1 to 13.

19. It is characterized by being obtained by filling capsules with paste obtained by concentrating the extract so that the extract of migratory fish contains 0.5 g or more per serving in terms of its solid content. The capsule-like food composition according to any one of claims 1 to 13.

20. Add one or more gelling agents of agar, gelatin, starches, gums so that migratory fish extract contains 0.5 g or more per serving in terms of solid content The jelly-like food composition according to claim 1, wherein the jelly-like food composition is obtained.