JP2005040117A - Food composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a food composition excellent in functions of recovering muscle fatigue and muscular strength reduction quickly and effectively, and excellent is convenience in easiness of handling and taking it. <P>SOLUTION: This food composition is provided by incorporating a branched chain amino acid capable of recovering the muscular strength reduction in a candy or gum. It reduces the effect of a digestive enzyme by performing a buccal absorption, shortens the absorption time into a body as a matter of few minutes, and is easily carried with and taken at any time. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a candy and a gum using sublingual absorption for quickly and effectively recovering muscle fatigue and muscle weakness due to sports or physical labor.

  Recently, the number of non-sports athletes who play all kinds of sports on a daily basis is increasing for hobbies and health maintenance. For these people, there are many foods that are said to be effective in recovering muscle fatigue and weakness, but it is said that amino acid-based foods are particularly effective. There are over 300 amino acids in nature, each of which has a unique function. Among them, branched chain amino acids (isoleucine, valine, and leucine) are said to be the most effective in restoring muscle fatigue and muscle weakness. Branched-chain amino acids improve muscle movement (Japanese Patent Laid-Open No. Sho 58-165774), and other amino acids are metabolized in muscle, unlike those mainly in the liver, and become a source of muscle energy (Japanese Patent Laid-Open No. Sho 61). -19458, Japanese Patent No. 1906613). In addition, muscle and fatigue recovery effects (Japanese Patent Laid-Open No. 08-198748) have been reported and are used in many foods taken before and after exercise.

  Traditional muscle fatigue recovery foods are swallowed by granulating, powdering, or liquefying branched chain amino acids. However, since these are absorbed by the digestive organs of the stomach and intestines, they are inefficient due to the effects of gastric acid and other digestive fluids, and it takes a very long time to absorb branched-chain amino acids into the body. Therefore, athletes, etc., are forced to take in advance before the competition by calculating back the time when muscle weakness may occur during the competition. The conventional technology has insufficient functions to quickly and effectively exert fatigue recovery effects.

  Furthermore, the prior art is very inconvenient to carry and ingest easily in sports where both hands are used during exercise. For example, it is common to ingest powdered or granular materials using a liquid such as water at the time of ingestion, but there are problems such as difficulty in swallowing depending on the shape and size of the particles and the powderiness of the powder. There is. Carrying and taking these with water during competition, including liquids, is very inconvenient and burdensome for athletes who compete at high levels. As a result, people are forced to take these before exercising due to the difficulty of carrying and taking them. These conventional products lack the convenience required by many people today.

  Therefore, a food that improves the recovery of muscle weakness and muscle fatigue that satisfies both effective and instantaneous absorption capacity and convenience of intake and carrying at the same time is desired.

  As in the prior art described above, it is inefficient to granulate, pulverize, or liquefy a substance containing a branched-chain amino acid as a main component, and the digestive juice such as gastric acid changes the components, and the stomach, intestine, etc. Absorption from the digestive tract usually takes more than a few hours. None of them have enough functionality to help restore the weakness that comes from the instant absorption required by many athletes. Furthermore, there is nothing in the prior art that allows athletes to easily ingest and carry even during competitions. From the above viewpoint, the object of the present invention is excellent in a function capable of quickly and effectively recovering a decrease in muscle strength, and can be easily carried during exercise and can be easily taken at any time. Is to provide food composition.

Means for Solving the Invention

  In order to solve the above problems, the present inventor has completed the present invention described below. According to the present invention, it is possible to effectively and quickly recover muscle fatigue and muscle weakness due to sports and physical labor, and to provide a food composition having a function that is excellent in carrying and ingestion convenience. .

  In the invention of claim 1, one or two or more branched chain amino acids selected from the group consisting of isoleucine, leucine and valine, for which recovery of muscle weakness has been reported, can be rapidly transferred into the body from the sublingual and oral blood vessels. It is a food composition characterized in that it can be effectively absorbed.

  The invention of claim 2 is characterized in that the candy contains one or more branched chain amino acids selected from the group consisting of isoleucine, leucine and valine, for which recovery of muscle weakness has been reported. It is a food composition of invention 1.

  The invention of claim 3 is characterized in that the gum contains one or more branched chain amino acids selected from the group consisting of isoleucine, leucine and valine, for which recovery of muscle weakness has been reported. 1. The food composition according to 1.

  The branched chain amino acid used in the food composition of the present invention is not particularly limited, but preferably has a high purity. For example, commercially available L-isomers of isoleucine, leucine and valine with a purity exceeding the level specified in the “Food Additives Official Regulations” can be prepared and added to candy and gum.

  In order to adjust L-isoleucine, L-leucine and L-valine, a method of uniformly mixing a predetermined amount of each branched chain amino acid is employed. The specific method is not particularly limited. For example, a method of mixing each pulverized branched chain amino acid using a rocking mixer can be employed.

  In the above, the daily intake of branched chain amino acids cannot be expected to be sufficient when the intake is less than 1 g. Therefore, it is preferable to add 3 g or more to a candy or gum so that it can be ingested. preferable. L-isoleucine is preferably contained so that 20 mg to 1000 mg, L-leucine 20 mg to 1000 mg, and L-valine 20 mg to 1000 mg can be ingested per serving, and this can further enhance the recovery effect of muscular strength reduction. If the amount is less than the above-mentioned minimum value, the effect is not recognized, and if it is more than the maximum value, it is not preferable from an economical viewpoint.

  In addition, in order to promote the fatigue recovery effect of branched chain amino acids, appropriate nutritional ingredients such as amino acids such as glutamine, arginine, proline, carnitine, vitamins, minerals, sugars, etc. are selected and appropriately selected. Can be blended.

  There is no particular limitation on the gum containing the branched chain amino acid. For example, various taste gums such as sugar-free gum, sugarless gum, xylitol gum, low sugar gum, sugar gum, toothpaste gum, and chewing gum such as bubble gum. The blending of the gum base in these may be in accordance with the conventional blending method. Examples of the raw material for the gum base include natural resins, vinyl acetate resins, ester gums, synthetic rubbers, natural waxes, emulsifiers, calcium carbonate, and the like, which are selected and blended according to the type of the above-mentioned gum.

  The example of a gum base is, for example, as follows. In taste gum base, natural resin 10-30 wt%, vinyl acetate resin 10-30 wt%, synthetic rubber 10-30 wt%, ester gum 5-20 wt%, waxes 10-40 wt%, emulsifier 1-10 wt% % And filler in a proportion of 5 to 20% by weight. For bubble gum base, vinyl acetate resin 10-40%, synthetic rubber 10-30%, ester gum 5-20%, waxes 10-40%, emulsifier 5-20% and filler 5-20% Used in proportions. Sugars, nutrients, fragrances and the like are added to these gum bases according to the type of gum, and are mixed by a conventional method. Sugars, nutrients, fragrances and the like are not particularly limited. For example, in the case of sugar-free gum, no saccharide is added, and in the case of sugarless gum, toothpaste gum, xylitol gum, etc., maltitol, paratinol, palatinit, xylitol, etc. are used.

  The production process of the gum may be in accordance with a known method. For example, the raw material of gum is generally mixed and kneaded (gum finishing temperature 40 to 60 ° C.), extruded at an appropriate thickness and width, and after roll rolling, it is produced by processes such as cooling, cutting and aging.

  The candy containing the branched chain amino acid is not particularly limited. The koji compounding method may be a general koji base material (water, sugar, fragrance, colorant, softening material, bulking material, seasoning, etc.) added by a conventional method. Any saccharide can be used as long as it is suitable for the production of reduced starch syrup, trehaose, sugar, palatinose and other syrups. However, saccharides or sweeteners having a normal calorific value should be avoided from being added more than necessary so as not to provide an excessive calorie to the user, and sugar-free ones are also conceivable. As other constituent bases, condensed milk, butter, yogurt, vegetable or fruit extract and other seasonings may be added.

  The manufacturing process of candy (candy) may follow a well-known method. For example, the above-mentioned general soot base material is dissolved in a compounding heater (temperature 110 to 140 ° C.), and a small amount of perfume is added and mixed to a concentrated soot solution (water 2 to 15%). Processes such as cooling, mixing, roll rolling, molding, and cooling are performed. A saccharide or sweetener is added to this and then dried.

The invention's effect

  As described above, according to the present invention, a branched chain amino acid is absorbed sublingually by licking or chewing with a food composition containing candy and gum, and digested liquid such as stomach acid. The active ingredient is not denatured and absorption is possible from the sublingual area in a few minutes. In addition, it can be easily carried without burdening athletes during exercise and can be easily taken at any time.

  One embodiment of the present invention is shown in FIG. This is a mixture of branched chain amino acids that can be expected to recover muscle weakness in the gum. One embodiment of the present invention is shown in FIG. This is a blend of branched chain amino acids that can be expected to recover muscle weakness in candy.

  EXAMPLES The present invention will be described below with reference to examples, but these do not limit the scope of the present invention.

Adjustment of branched chain amino acid 2 kg of L-isoleucine, 3.5 kg of L-leucine, 2 kg of L-valine and 2.5 kg of L-arginine were mixed uniformly using a mixer for 10 minutes, resulting in a total of 10 kg of branched chain amino acid composition. Got.

Production of candy containing branched chain amino acids 40 kg of water syrup and 15 kg of sugar were mixed and boiled. After the boiling temperature reached 125 ° C., 1 kg of condensed milk and 2 kg of butter were added while stirring. Thereafter, the mixture was further boiled with stirring. After the boiling temperature reached 130 ° C., the mixture was removed from the fire, and 10 kg of the branched chain amino acid composition of Example 1 and vanilla essence were added in small amounts. Then, after stirring, it was cooled using a cooler. The temperature was lowered to about 80 ° C., and after molding, it was cooled. After drying, about 60 kg of candy containing a branched chain amino acid was obtained.

Manufacture of sugar gum containing branched chain amino acids 25 kg of a commonly used gum base is placed in a kneader and dissolved and stirred at about 120 ° C., then cooled and placed in a mixer. 3 kg, 1 kg of softening material, 0.5 kg of pigment, 0.5 kg of fragrance, and 10 kg of the branched chain amino acid composition of Example 1 were stirred and kneaded with a mixer for about 35 minutes (gum finishing temperature 50 ° C.), and inside the kneading extruder Extrude into a sheet while kneading again with a screw, and after cooling, stretch on a compression roller. Thereafter, it was chopped by a cutting machine. About 60 kg of gum containing a branched chain amino acid of about 3 g per sheet was obtained.

Production of sugar-free gum containing a branched chain amino acid. Using a conventionally used gum base of 45 kg, a softening material of 2 kg, a pigment of 1.5 kg, a fragrance of 1.5 kg and a branched chain amino acid composition obtained in Example 1 of 10 kg. As in Example 3, 60 kg of a sugar-free gum containing branched chain amino acids was obtained. The added amount of each amino acid is L-isoleucine: 3.333%, L-leucine: 5.833%, L-valine: 3.333%, L-arginine: 4.166%. When converted to 3 g of gum per unit, L-isoleucine: 100 mg, L-leucine: 175 mg, L-valine: 100 mg, and L-arginine: 125 mg, respectively.

  The gum produced in Example 4 and the same amount of powdered and granular branched chain amino acid composition as each amino acid added thereto were prepared. 6 people (5 men, 1 woman) gave them 2 hours of weight training for 1 session per day and 15 sessions a day. Ingested after minutes. Thus, each ingestor was able to ingest differently shaped branched chain amino acid compositions from session to session and compare their functions. The amount of gum to be ingested in one session is 5 gums produced in Example 4, and the intake amount of each amino acid is L-isoleucine 500 mg, L-leucine 875 mg, L-valine 500 mg, L-arginine 625 mg and did. The amount of each amino acid intake in powdery and granular form taken in one session was also set to the same amount. After 15 sessions, the effect was monitored. The evaluation criteria for the monitor were good +1, normal 0, and bad -1. The monitoring results are shown in Tables 1 and 2.

As shown in Tables 1 and 2, in the overall evaluation, all ingestors answered that the present invention was much more effective than the existing prior art.

It is sectional drawing which shows embodiment of the candy (candy) of this invention. It is sectional drawing which shows embodiment of the gum of this invention.

Explanation of symbols

1) L-isoleucine 2) L-leucine 3) L-valine 4) L-arginine 5) Sweetener

Claims (3)

  A food composition characterized in that it can be absorbed into the body from the blood vessels under the tongue and mouth by using one or more branched chain amino acids selected from the group consisting of isoleucine, leucine and valine as a main component.   The food composition according to claim 1, wherein one or more branched chain amino acids selected from the group consisting of isoleucine, leucine and valine are contained in a candy.   The food composition according to claim 1, wherein one or more branched chain amino acids selected from the group consisting of isoleucine, leucine and valine are contained in the gum.

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