Food composition for promoting growth hormone secretion

Abstract

To provide a growth hormone secretion enhancing food composition capable of efficiently secreting growth hormones into blood.SOLUTION: A growth hormone secretion enhancing food composition that can secrete growth hormones into blood by being ingested together with mastication in the mouth satisfies the following ranges of resilience and hardness with measurement results using a texture analyzer: (a) 4000-8000 g of the resilience and (b) 8000-14000 g of the hardness.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a food composition for promoting growth hormone secretion.

Background Art

[0002] Chewing, briefly speaking, refers to the repetition of biting actions. Physiologically, it is defined as "the process of capturing food with the lips, biting it off with the front teeth, grinding and mashing it with the molar part, mixing it with saliva to form a food bolus and making it easier to swallow" (Non-Patent Document 1). The chewing action is controlled by the central nervous system based on information input from many organs such as teeth, periodontal tissues, chewing muscles, temporomandibular joints, and lingual muscles, and chewing is executed complexly and skillfully. Its significance includes: (1) making it easier to swallow food, (2) promoting saliva secretion to assist digestion, (3) discriminating the nature of food, (4) enjoying taste, (5) discovering and removing foreign substances, (6) protecting the living body from vomiting, (7) maintaining oral hygiene, (8) promoting jaw growth, (9) promoting the development of intelligence, (10) detoxifying carcinogens, etc. (Non-Patent Document 2).

[0003] And saliva has the following functions: (1) promoting tooth protection and remineralization, (2) buffering action, (3) protecting and repairing oral mucosa, (4) anti-inflammatory action, (5) food bolus formation action, (6) digestive action, (7) cleaning action, (8) taste formation action through dissolving and decomposing taste substances, (9) antibacterial action, etc. (Non-Patent Document 3). Therefore, when saliva secretion decreases, oral infectious diseases such as dental caries and periodontal diseases increase, which not only cause tooth loss and bad breath, but also lead to a multifaceted decline in the quality of life (QOL), such as oral pain, difficulty in conversation, increased food aspiration, taste disorders, and induction of upper digestive tract disorders such as reflux esophagitis. The estimated number of potential patients suffering from dry mouth (xerostomia) in Japan is about 8 million to 30 million (Non-Patent Document 4).

[0004] In recent years, with the aging of the population and the extension of life expectancy in developed countries, the importance of healthy life expectancy, which enables people to maintain an independent life for as long as possible without entering a state of needing care, has been increasing. Amid this trend, the importance of preventing frailty and sarcopenia, which are strongly associated with future physical dysfunction, has drawn attention. In such cases, the target organ and goal of prevention are skeletal muscle and its function maintenance. Since skeletal muscle mass, muscle strength, and physical function are strongly related to protein intake as a nutrient, the importance of protein has been attracting attention. In fact, there are reports that elderly people are not consuming sufficient protein necessary for maintaining health (Non-Patent Document 5).

[0005] When elderly people in their 70s living in the community were observed for three years, the decrease in fat-free mass over the three years was dependent on the protein intake per total energy intake at the time of registration. In the group with the highest protein intake per energy intake in the fifth percentile (average 91.0 g / day, 1.2 g / kg body weight / day), it was reported that even after adjusting for confounding factors, the decrease in fat-free mass was suppressed by 40% compared to the group with the lowest protein intake per energy intake (average 56.0 g / day, 0.8 g / kg body weight / day) (Non-Patent Document 6).

[0006] Also, recent cohort studies have shown that low protein intake is associated with a decrease in muscle strength after three years (Non-Patent Document 7). Furthermore, in an observation of elderly women over three years, it has been confirmed that low protein intake increases the risk of the appearance of frailty (Non-Patent Document 8). The relationship between the presence of frailty and protein intake has also been clarified in a cross-sectional study of Japanese elderly women (Non-Patent Document 9).

[0007] In addition, elderly people have anabolic resistance, and even if amino acids are supplied to the muscles, the muscle protein anabolic effect may be weaker compared to that of adults. However, even in the muscle cells of the elderly, increasing the supply of amino acids can sufficiently induce the anabolic effect. This suggests that in order to induce protein synthesis in skeletal muscle, it is necessary to increase the blood concentration of amino acids in the elderly more than in adults, and for this purpose, sufficient protein intake is required. In fact, it has been reported that equivalent muscle protein synthesis to that of adults can occur in the elderly through sufficient protein intake or amino acid administration (Non-Patent Documents 10 and 11).

[0008] Against such a social background, as a food that promotes chewing, for example, Patent Document 1 describes a health food with elasticity in the mouth for enhancing chewing function, which is obtained by treating glucomannan or glucomannan added with nutrients with an alkaline substance, adding seasonings thereto, and then drying. However, this health food is not easily chewed when chewed, can withstand chewing movements for at least 10 minutes or more, and naturally enhances the chewing function by eating this several times a day. When using the health food described in Patent Document 1 for enhancing chewing function, one may get tired of chewing, and it may be difficult to continuously perform the necessary chewing movements, especially in the case of the elderly with weak chewing power.

[0009] In addition, as foods that promote saliva secretion, foods containing flavonoids or curry leaf extracts (Patent Document 2), foods containing organic monocarboxylic acids having 9 to 20 carbon atoms (Patent Document 3), foods containing somatine and theanine (Patent Document 4), etc. are known.

Prior Art Documents

Patent Documents

[0010]

Patent Document 1

Patent Document 2

Patent Document 3

[0011] [Non-Patent Document 1] Yojiro Kawamura, "Oral Physiology", published by Etsumo Bookstore in 1979, p. 159 [Non-Patent Document 2] Takashi Suzuki, Iwate Medical University Dental Journal, Vol. 20, pp. 1-10, 1995 [Non-Patent Document 3] Mishima K, Dental Medicine Research, 32(3): 146-153(2012) [Non-Patent Document 4] Yoko Ando, Journal of Occlusion, Vol. 31, No. 1&2 combined issue, pp. 114-118, 2011 [Non-Patent Document 5] Kerstetter JE et al., J Nutr, 133(3): 855S-861S(2003) [Non-Patent Document 6] Houston DK et al., Am J Clin Nutr, 87(1): 150-155(2008) [Non-Patent Document 7] Bartali B et al., J Am Geriatr Soc, 60(3): 480-484(2012) [Non-Patent Document 8] Beasley JM et al., J Am Geriatr Soc, 58(6): 1063-1071(2010) [Non-Patent Document 9] Kobayashi S et al., Nutr J, 12: 164(2013) [Non-Patent Document 10] Symons TB et al., Am J Clin Nutr, 86(2): 451-456(2007) [Non-Patent Document 11] Drummond MJ et al., J Appl Physiol 104(5):1452-1461(2008)

Summary of the Invention

Problems to be Solved by the Invention

[0012] An object of the present invention is to provide a food composition for promoting growth hormone secretion that can efficiently secrete growth hormone into the blood by ingesting food with chewing in the mouth.

Means for Solving the Problems

[0013] As a result of intensive efforts to solve the above problems, the inventors of the present invention surprisingly succeeded in developing a novel high-protein food composition that promotes chewing and / or saliva secretion due to the unique texture of the finally obtained high-protein food composition. Further, as a result of continued examination, it was found that the secretion of growth hormone was significantly promoted in the blood of people who ingested the food composition with chewing in the mouth, and the present invention was completed.

[0014] The gist of the present invention is 〔1〕 A food composition for inducing chewing and / or promoting saliva secretion that can increase the number of chewing times and / or the amount of saliva secretion when ingested, characterized in that the elasticity and hardness satisfy the following ranges in the measurement results using a texture analyzer, a food composition for inducing chewing and / or promoting saliva secretion. (a) Elasticity: 4000 - 8000 g (b) Hardness: 8000 - 14000 g 〔2〕 The food composition for inducing chewing and / or promoting saliva secretion according to the above 〔1〕, wherein the composition ratio of whey protein, gelatin, carbohydrate and water is in the following ranges. (a) Whey protein: 6.0 - 35.0% by weight based on the total weight (b) Gelatin: 5.0 - 25.0% by weight based on the total weight (d) Carbohydrate: 30.0 - 65.0% by weight based on the total weight (e) Water: 9.0 to 30.0% by weight based on the total weight 〔3〕The food composition for inducing chewing and / or promoting saliva secretion according to 〔1〕 or 〔2〕 above, having an insoluble protein rate of 5 to 17.5%, 〔4〕The food composition for inducing chewing and / or promoting saliva secretion according to any one of 〔1〕 to 〔3〕 above, wherein the carbohydrate contains at least one selected from the group consisting of sugar, starch syrup, glucose, fructose glucose liquid sugar, reduced maltose, reduced starch syrup, maltitol, sorbitol, xylitol, erythritol, trehalose, palatinose, and reduced palatinose, 〔5〕The food composition for inducing chewing and / or promoting saliva secretion according to any one of 〔1〕 to 〔4〕 above, wherein the food composition is a gel-like food composition, 〔6〕The food composition for inducing chewing and / or promoting saliva secretion according to 〔5〕 above, wherein the gel-like food composition is gummy, 〔7〕The food composition for inducing chewing and / or promoting saliva secretion according to any one of 〔1〕 to 〔6〕 above, wherein the shape of the food composition is rod-plate-like, 〔8〕The food composition for inducing chewing and / or promoting saliva secretion according to any one of 〔1〕 to 〔6〕 above, wherein the intake size of one mouthful of the food composition is 5 mm to 30 mm in length, 5 mm to 30 mm in width, and 5 mm to 30 mm in height, 〔9〕The food composition for inducing chewing and / or promoting saliva secretion according to 〔8〕 above, wherein the food composition has the target number of chewing times printed on one mouthful thereof, 〔10〕A method for increasing the number of chewing times and / or promoting saliva secretion, comprising ingesting the food composition for inducing chewing and / or promoting saliva secretion according to any one of 〔1〕 to 〔9〕 above, 〔11〕A food composition for promoting growth hormone secretion, which can secrete growth hormone into the blood by ingesting with chewing in the mouth, and the elasticity and hardness satisfy the following ranges in the measurement results using a texture analyzer, a food composition for promoting growth hormone secretion, (a) Elasticity: 4000 to 8000 g (b) Hardness: 8000 to 14000 g 〔12〕The food composition for promoting growth hormone secretion according to the above-mentioned 〔11〕, wherein the composition ratio of whey protein, gelatin, carbohydrate, and water is within the following ranges: (a) Whey protein: 6.0 to 35.0% by weight based on the total weight (b) Gelatin: 5.0 to 25.0% by weight based on the total weight (d) Carbohydrate: 30.0 to 65.0% by weight based on the total weight (e) Water: 9.0 to 30.0% by weight based on the total weight 〔13〕The food composition for promoting growth hormone secretion according to the above-mentioned 〔11〕 or 〔12〕, wherein the insoluble protein rate is 5 to 17.5%. 〔14〕The food composition for promoting growth hormone secretion according to any one of the above-mentioned 〔11〕 to 〔13〕, wherein the carbohydrate contains at least one selected from the group consisting of sugar, starch syrup, glucose, fructose glucose liquid sugar, reduced maltose, reduced starch syrup, maltitol, sorbitol, xylitol, erythritol, trehalose, palatinose, and reduced palatinose. 〔15〕The food composition for promoting growth hormone secretion according to any one of the above-mentioned 〔11〕 to 〔14〕, wherein the food composition is a gel-like food composition. 〔16〕The food composition for promoting growth hormone secretion according to the above-mentioned 〔15〕, wherein the gel-like food composition is gummy. 〔17〕The food composition for promoting growth hormone secretion according to any one of the above-mentioned 〔11〕 to 〔16〕, wherein the shape of the food composition is rod-shaped or plate-shaped. 〔18〕The food composition for promoting growth hormone secretion according to any one of the above-mentioned 〔11〕 to 〔16〕, wherein the intake size per serving of the food composition is 5 mm to 30 mm in length, 5 mm to 30 mm in width, and 5 mm to 30 mm in height. 〔19〕The food composition for promoting growth hormone secretion according to the above-mentioned 〔18〕, wherein the food composition is marked with the target chewing times per serving. Relates to.

Effects of the Invention

[0015] The food composition for promoting chewing and / or saliva secretion of the present invention (hereinafter also referred to as the food composition of the present invention) has a unique texture, which promotes chewing and enhances the saliva secretion promoting effect. By ingesting the food composition of the present invention, not only can the improvement of dry mouth be achieved, but also chewing effects (for example, facilitating swallowing of food, promoting saliva secretion to assist digestion, discriminating the nature of food, enjoying taste, discovering and removing foreign substances, protecting the body from vomiting, maintaining oral hygiene, promoting jaw growth, promoting intellectual development, detoxifying carcinogens, etc.) can be exerted. In addition, by promoting saliva secretion, saliva secretion effects (for example, tooth protection and promoting remineralization, buffering effect, protecting and repairing oral mucosa, anti-inflammatory effect, food bolus formation effect, digestive effect, cleaning effect, taste formation effect through dissolving and decomposing taste substances, antibacterial effect, etc.) can be exerted. In addition, by ingesting the food composition of the present invention with chewing in the mouth, growth hormone can be efficiently secreted into the blood. And due to the action of the growth hormone secreted into the blood, muscle synthesis can be promoted in various parts of the body. For example, in the case of healthy people, it can be expected to easily enhance muscle strength. Also, even for those who cannot perform sufficient daily exercise, such as inpatients and disabled people, by ingesting the food composition for promoting growth hormone secretion of the present invention daily, it can be expected to suppress the decline of muscle strength and maintain physical strength.

Brief Description of the Drawings

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Mode for Carrying Out the Invention

[0017] Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. In addition, regarding parts where the description overlaps, the description may be omitted as appropriate, but the present invention is not limited thereby.

[0018] [Food Composition for Chewing Induction and / or Saliva Secretion Promotion] The food composition of the present invention is a food composition for promoting chewing and / or saliva secretion that can increase the number of chewing times and / or the amount of saliva secretion when ingested, and is characterized in that the elasticity and hardness satisfy the following ranges in the measurement results using a texture analyzer. (a) Elasticity: 4000 to 8000 g (b) Hardness: 8000 to 14000 g

[0019] In the present invention, increasing the number of chewing times when ingested means increasing the number of chewing times when ingesting the food composition of the present invention in the same amount as a normal food. Also, in the present invention, increasing the amount of saliva secretion when ingested means increasing the amount of saliva secretion when ingesting the food composition of the present invention in the same amount as a normal food.

[0020] In the food composition of the present invention, by having the characteristic texture as described above, when the food composition of the present invention is ingested, chewing can be promoted and / or saliva secretion can be promoted. The texture of the food composition of the present invention can be numerically represented by measuring the elasticity (g) and hardness (g) using a texture analyzer such as Texture Analyzer TA.XT.plus (manufactured by Stable Micro Systems), which is commonly used in the art, and using a probe called "HDP / BSK; BLADE SET WITH KNIFE". Here, the elasticity means the force (unit: g) when the compression rate is 60% at a measurement speed of 1 mm / s (1 mm / sec). Also, the hardness means the force (unit: g) when the compression rate is 100% (at the time of cutting) at a measurement speed of 3 mm / s (3 mm / sec). Note that "1 g" means "0.01 N" (SI unit). The elasticity of the food composition of the present invention is 4000 to 8000 g (SI unit: 40 N to 80 N), preferably 5000 to 8000 g (SI unit: 50 N to 80 N). Further, the hardness of the food composition of the present invention is 8000 to 14000 g (SI unit: 80 N to 140 N), preferably 9000 to 14000 g (SI unit: 90 N to 140 N).

[0021] Examples of the form of the food composition of the present invention include a gel-like food composition having elasticity and hardness, such as gummy. Note that general gel-like food compositions such as gummy have an elasticity of less than 2000 g (SI unit: 20 N) and a hardness of less than 12000 g (SI unit: 120 N), as shown in Comparative Example 1 described later, and the elasticity is low from the viewpoint of making it easy to chew. On the other hand, in the food composition of the present invention, by adjusting the elasticity to 4000 to 8000 g (SI unit: 40 to 80 N) as described above, it is possible to promote the intended chewing and / or salivation compared to general gel-like food compositions such as gummy.

[0022] The food composition of the present invention is a novel high-protein food composition in which, by highly formulating protein within a certain range, protein insolubles that are not completely dissolved in the liquid are present in the liquid at the raw material liquid preparation stage, and the finally obtained high-protein food composition has a unique texture, and chewing and salivation are promoted by this texture. The raw materials and manufacturing method used for the food composition of the present invention are described below.

[0023] In the food composition of the present invention, whey protein can be used as the main protein raw material. The whey protein used in the present invention means the general name of proteins contained in whey (whey) from which casein and milk fat have been removed from raw milk such as cows, sheep, and humans. For example, whey protein concentrate (also referred to as WPC), whey protein isolate (also referred to as WPI), and further those obtained by extracting specific proteins such as β-lactoglobulin from whey protein, and others include the undiluted solution of whey (sweet whey, acid whey, etc.), its dried product (whey powder, etc.), its frozen product, and the like. The whey protein may be prepared and used by oneself, or a commercially available product may be obtained and used. Examples of commercially available whey proteins include "Enlac HUS" (Nippon Shinyaku Co., Ltd.), "Enlac ALC" (Nippon Shinyaku Co., Ltd.) which are WPC materials derived from cheese whey, "PROGEL800" (Nippon Shinyaku Co., Ltd.) which is a WPC material derived from acid whey, "Enlac SAT" (Nippon Shinyaku Co., Ltd.), "Enlac YYY" (Nippon Shinyaku Co., Ltd.), "Lacto Crystal" (Nippon Shinyaku Co., Ltd.) which are WPI materials, and the like. The content of whey protein in the food composition of the present invention is not particularly limited as long as the excellent effects of the present invention are not impaired. For example, it is preferably 6.0 to 35.0% by weight, more preferably 7.0 to 32.0% by weight, still more preferably 8.0 to 30.0% by weight, and even more preferably 10.0 to 28.0% by weight of the total amount of the food composition.

[0024] Furthermore, in the food composition of the present invention, gelatin is used as a gelling agent and a protein raw material. Gelatin can be produced, for example, by subjecting a gelatin raw material containing collagen to acid treatment or alkali treatment, followed by washing with water, extraction, and purification. The gelatin raw material containing collagen is not particularly limited, and examples include raw materials derived from animals and birds such as bovine bone, bovine hide, porcine bone, porcine hide, chicken bone, and chicken skin, and raw materials derived from aquatic organisms such as fish, fish skin, and fish scales. Generally, gelatin is defined by Bloom and is commercially available. Bloom is a value representing jelly strength, and the higher the Bloom, the harder the gel that can be formed. In the present invention, various gelatins can be used, ranging from 100 Bloom to 300 Bloom, preferably from 120 Bloom to 250 Bloom. Gelatin can be used alone or in combination of two or more kinds. The content of gelatin in the food composition of the present invention is not particularly limited as long as the excellent effects of the present invention are not impaired. For example, it is preferably 5.0 to 25.0% by weight, more preferably 6.0 to 18.0% by weight, still more preferably 7.0 to 15.0% by weight, and even more preferably 7.0 to 12.0% by weight of the total amount of the food composition.

[0025] In one aspect of the present invention, a gelling agent other than gelatin can be used in combination with gelatin or instead of gelatin as long as the excellent effects of the present invention are not impaired. Examples of gelling agents other than gelatin include thickening polysaccharides derived from natural products such as agar, carrageenan, guar gum, locust bean gum, psyllium seed gum, tamarind seed gum, tara gum, pectin, tragacanth gum, karaya gum, xanthan gum, curdlan, gellan gum, soybean polysaccharides, alginic acid, and carboxymethyl cellulose. The thickening polysaccharides can be used alone or in combination of two or more kinds.

[0026] The food composition of the present invention has a high protein content within a certain range, so that protein insolubles that are not completely dissolved in the liquid exist in the raw material liquid preparation stage. As a result, the finally obtained high-protein food composition has a unique texture, and chewing and saliva secretion are promoted by this texture. It is a novel high-protein food composition. The protein content in the final food composition is desirably 10 to 40% by weight, preferably 12 to 40% by weight, more preferably 14 to 40% by weight, and most preferably 16 to 40% by weight. In addition, the method for measuring the protein content conforms to the method described in Column 3 of Table 2 of the Nutritional Labeling Standards (Ministry of Health and Welfare Notification No. 146 of May 20, 1996), that is, the nitrogen quantitative conversion method.

[0027] The protein insolubles can be represented by measuring the residual weight that remains undissolved when the food composition of the present invention is shredded and immersed in warm water and the warm water is stirred for a predetermined time, and calculating the ratio of the residual weight to the weight of the food composition before immersion (also referred to as the "undissolved protein rate (%)" in the present invention). The undissolved protein rate of the food composition of the present invention is preferably 5 to 17.5%, more preferably 6.5 to 16.0%, further preferably 7.0 to 16.0, still further preferably 7.5 to 15.0%, and most preferably 8.0 to 14.0%. Specifically, the undissolved protein rate can be measured based on the method described in Example 8 below.

[0028] In the food composition of the present invention, carbohydrates are used as raw materials. As the carbohydrates, those conventionally used in the food field can be used without particular limitation. For example, monosaccharides such as glucose and fructose, disaccharides such as sucrose, lactose, and trehalose, sugar alcohols such as maltitol, xylitol, erythritol, lactitol, sorbitol, mannitol, glycerin, reduced starch hydrolyzate (reduced starch saccharide), palatinite (trademark), palatinose (trademark), reduced palatinose (trademark), etc., oligosaccharides such as raffinose, stachyose, reduced xylooligosaccharide, reduced branched oligosaccharide, fructooligosaccharide, inulooligosaccharide, galactooligosaccharide, isomaltooligosaccharide, maltooligosaccharide, lactosucrose, xylooligosaccharide, soybean oligosaccharide, palatinose oligosaccharide, etc., liquid sugars such as starch syrup, reduced starch syrup, enzyme starch syrup, fructose glucose liquid sugar, glucose liquid sugar, etc. can be mentioned. In addition, by limiting the carbohydrates to be contained only to sugar alcohols such as maltitol, xylitol, and erythritol, "zero saccharides" can be claimed. The carbohydrates can be used alone or in combination of two or more. The content of carbohydrates in the food composition of the present invention is not particularly limited as long as the excellent effects of the present invention are not impaired. For example, it is preferably 30.0 to 65.0% by weight, more preferably 35.0 to 62.0% by weight, still more preferably 40.0 to 60.0% by weight, and most preferably 40.0 to 58.0% by weight of the total amount of the food composition.

[0029] Also, in the food composition of the present invention, water is used as a raw material. The water may be water that can be used in food and is not particularly limited. The content of water in the food composition of the present invention is not particularly limited as long as the excellent effects of the present invention are not impaired. For example, it is preferably 9.0 to 30.0% by weight, more preferably 14.0 to 26.0% by weight, still more preferably 16.0 to 24.0% by weight, and most preferably 18.0 to 22.0% by weight of the total amount of the food composition. Note that the content of the water is also referred to as the moisture value.

[0030] Furthermore, in the food composition of the present invention, an acidulant is used as a raw material. As the acidulant, those conventionally used in the food field can be used without particular limitation. For example, citric acid, malic acid, tartaric acid, lactic acid, acetic acid, phytic acid, and fermented milk can be used. Also, fruit juice or the like containing the acidulant may be used as the acidulant. The acidulant can be used alone or in combination of two or more. The content of the acidulant in the food composition of the present invention may be such that the pH of the main body of the food composition is 4.5 or less, preferably 1.9 to 4.5. When the pH of the main body of the food composition exceeds 4.5, the effect of suppressing the growth of microorganisms such as mold and yeast under acidic conditions decreases. Since the main body of the food composition has sufficient free water due to its high water content, there is a risk of the growth of microorganisms such as mold and yeast during ambient temperature distribution.

[0031] Examples of the fruit juice or the like include fruit juices such as apple, grape, strawberry, kiwi, peach, and orange, vegetable juices such as carrot, spinach, celery, pepper, kale, cabbage, and cress, or mixtures thereof.

[0032] In one aspect of the present invention, leucine or HMB (3-hydroxy-3-methylbutyrate) can also be added as a secondary protein raw material. Leucine is a kind of amino acid and means L-leucine or its physiologically acceptable salt. HMB is a metabolite of leucine in the body and is known to play an important role in inducing protein synthesis in muscle. HMB may be a salt such as HMB calcium, for example. Examples of leucine and HMB applicable in the present invention include those of natural origin, chemically synthesized ones, or combinations thereof. Leucine and HMB are amino acids that can stimulate muscle protein synthesis. By adding leucine and / or HMB, the muscle protein synthesis ability of the food composition of the present invention can be further enhanced. The content of leucine in the food composition of the present invention is not particularly limited as long as the excellent effects of the present invention are not impaired. For example, it is preferably 1.0 to 10.0% by weight, more preferably 2.0 to 38.0% by weight, still more preferably 3.0 to 7.0% by weight, and even more preferably 4.0 to 6.0% by weight based on the total amount of the food composition. The content of HMB in the food composition of the present invention is not particularly limited as long as the excellent effects of the present invention are not impaired. For example, it is preferably 0.5 to 7.5% by weight, more preferably 2.0 to 4.5% by weight based on the total amount of the food composition.

[0033] In addition to the above, seasonings, flavors, dried fruits, colorants, etc. can be used as needed. Regarding the types of seasonings, flavors, dried fruits, colorants, etc., those that can be used in foods may be used, and there is no particular limitation. Also, regarding the contents of seasonings, flavors, dried fruits, colorants, etc., they may be adjusted within a range that does not affect the elasticity and hardness of the food composition of the present invention, and there is no particular limitation.

[0034] The food composition of the present invention can be produced, for example, as follows. Carbohydrates are added to charged water and heated and dissolved, and then boiled down to obtain a boiled candy. Gelatin previously put into warm water and swollen is added thereto, and further, auxiliary raw materials such as acidulants, seasonings, flavors, fruit juices, etc. are added as needed. When sufficiently mixed, main protein raw materials such as whey protein are added and sufficiently mixed to obtain a dough. In the mixed dough, while the added main protein raw materials such as whey protein are dissolved in the dough, a part of them remains in a solid state to become insoluble proteins. The obtained dough is molded into a desired shape by using a normal molding method such as a starch mold, for example, by standing at normal pressure while adjusting the moisture value. After molding, demolding can be performed to obtain a food composition having a desired shape. Also, the moisture value can be confirmed by a vacuum drying method or the like. It is also possible to apply fats and oils, gloss agents, granulated sugar, acidulants, powdered oblate, etc. to the surface of the obtained food composition as needed.

[0035] In one aspect of the present invention, the food composition of the present invention can be in the form of a bar-plate shape as shown in FIGS. 5 to 8. The bar-plate shape includes, as shown in FIG. 5, a plate shape with a flat surface, and as shown in FIGS. 6 to 8, a plate shape that can be split into a rod shape by forming grooves on the surface. By forming the shape into a bar-plate shape as described above, it becomes difficult to eat in one bite, and inevitably, it will be torn off multiple times from the end. Therefore, compared with a form adjusted to be chewed in one bite with the same amount, the number of chewing times during eating increases, and it becomes possible to further promote the amount of saliva secretion. A shape such as a bar-plate shape can be formed by a molding process using a starch mold well-known in the art. The bar-plate-shaped food composition shown in FIG. 5 can be finished in a form that is easy to ingest by using a mold (die) processed so that grooves are formed in the food composition to divide one bite into a predetermined size. The size of the bar-plate shape is not particularly limited as long as the length in the lateral direction is longer than that in the longitudinal direction. For example, the lengths in the longitudinal direction and the height direction are 30 mm or less, which is called the one-bite size, and the length in the lateral direction is adjusted to exceed 30 mm, which is the one-bite size. Also, as shown in FIG. 1, it may be adjusted in advance to the size of one bite. In this case, from the viewpoints of promoting chewing, promoting saliva secretion, and the maximum size entering the oral cavity (generally 30 mm on each side), the ingestion size of one bite is preferably 5 mm to 30 mm in length, 5 mm to 30 mm in width, and 5 mm to 30 mm in height, more preferably 10 mm to 30 mm in length, 10 mm to 30 mm in width, and 10 mm to 30 mm in height, and even more preferably 13 mm to 30 mm in length, 13 mm to 30 mm in width, and 13 mm to 30 mm in height.

[0036] In one aspect of the present invention, the food composition of the present invention can be printed with the target number of chewing times as shown in FIGS. 9 to 10. The printing can be performed by using an inkjet printer for food, or a silicon mold or a starch mold in which numbers are engraved in advance. The printing technology using an inkjet printer is the application of the technology of an inkjet printer to food, and it is a technology for non-contact printing of characters, patterns, etc. on the surface of solid foods such as gummies with edible ink. By printing the target number of chewing times in this way, it is possible to increase the number of chewing times and further increase saliva secretion compared to the case of unconsciously eating the food composition of the present invention.

[0037] The food composition of the present invention having the above configuration has a unique texture, which promotes chewing and also enhances the saliva secretion promoting effect. In addition, since the protein blending ratio is increased to achieve the above texture, it is possible to efficiently ingest protein nutrients. Further, by ingesting the food composition of the present invention, not only can the number of chewing times of the eater be increased to improve dry mouth, but also chewing effects (for example, making it easier to swallow food, promoting saliva secretion to assist digestion, discriminating the nature of food, enjoying taste, discovering and removing foreign substances, protecting the body from vomiting, maintaining oral hygiene, promoting jaw growth, promoting intellectual development, detoxifying carcinogens, etc.) can be achieved. Also, by promoting saliva secretion, saliva secretion effects (for example, tooth protection and promotion of remineralization, buffering action, protection and repair action of oral mucosa, anti-inflammatory action, food bolus formation action, digestive action, cleaning action, taste formation action through dissolution and decomposition of taste substances, antibacterial action, etc.) can be achieved. Therefore, the present invention relates to a method for increasing the number of chewing times and / or promoting saliva secretion, including causing the eater to ingest the food composition of the present invention.

[0038] [Food Composition for Promoting Growth Hormone Secretion] By ingesting the food composition of the present invention with chewing in the mouth, growth hormone can be efficiently secreted into the blood. Therefore, the food composition of the present invention can be used as a food composition for promoting growth hormone secretion. As described in the examples below, when the food composition of the present invention having specific elasticity and hardness is chewed and ingested, although there are differences between men and women, the secretion of growth hormone in the blood is significantly promoted. On the other hand, when the food composition of the present invention is crushed, made fine so as not to have specific elasticity and hardness, and swallowed without chewing, growth hormone secretion is not promoted in the blood. Also, even when chewing rubber that does not contain nutritional components but has a similar texture, the secretion of growth hormone in the blood is not promoted. Also, there is no significant difference (ANOVA test) in the blood concentration of components that are said to affect the secretion of growth hormone such as blood sugar, insulin, lactose, and various amino acids, depending on whether chewing is present or not. Therefore, the action of promoting growth hormone secretion possessed by the food composition of the present invention is a characteristic action in that it is selectively exerted on the secretion of growth hormone by having specific elasticity and hardness as described above.

[0039] The content of the food composition of the present invention in the food composition for promoting growth hormone secretion may be 50% by weight or more from the viewpoint that the effect of promoting growth hormone secretion by chewing can be expected.

[0040] Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to these examples.

Examples

[0041] 〔Example 1〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 15 parts by weight of palatinose were added to 13 parts by weight of water and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring, and a small amount of sweetener were added. Finally, 13 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 5 minutes (hold time: 5 minutes). A part of the obtained gummy dough was filled into a starch mold, left standing, and then demolded to produce a high-protein gummy having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in Fig. 1. Also, it was confirmed that the moisture content was 20% by measurement using the vacuum drying method.

[0042] 〔Example 2〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 15 parts by weight of palatinose were added to 13 parts by weight of water and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring, and a small amount of sweetener were added. Finally, 13 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 30 minutes (hold time: 30 minutes). A part of the obtained gummy dough was filled into a starch mold, left standing, and then demolded to produce a high-protein gummy having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in Fig. 1. Also, it was confirmed that the moisture content was 20% by measurement using the vacuum drying method.

[0043] 〔Example 3〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 15 parts by weight of palatinose were added to 13 parts by weight of water and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 Bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring, and a small amount of sweetener were added. Finally, 13 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 60 minutes (hold time 60 minutes). A part of the obtained gummy dough was filled into a starch mold, left standing, and then demolded to produce a high-protein gummy having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in FIG. 1. Also, it was confirmed that the moisture content was 20% by measurement using the vacuum drying method.

[0044] 〔Example 4〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 12 parts by weight of palatinose were added to 13 parts by weight of water and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 Bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring, and a small amount of sweetener were added. Finally, 16 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 5 minutes (hold time 5 minutes). A part of the obtained gummy dough was filled into a starch mold, left standing, and then demolded to produce a high-protein gummy having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in FIG. 1. Also, it was confirmed that the moisture content was 20% by measurement using the vacuum drying method.

[0045] 〔Example 5〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 8 parts by weight of palatinose were added to 13 parts by weight of water and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 Bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring, and a small amount of sweetener were added. Finally, 20 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 5 minutes (holding time: 5 minutes). A part of the obtained gummy dough was filled into a starch mold, left to stand, and then demolded to produce a high-protein gummy having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in Fig. 1. Also, it was confirmed that the moisture content was 20% by measurement using the vacuum drying method.

[0046] 〔Example 6〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 2 parts by weight of palatinose were added to 13 parts by weight of water and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 Bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring, and a small amount of sweetener were added. Finally, 26 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 5 minutes (holding time: 5 minutes). A part of the obtained gummy dough was filled into a starch mold, left to stand, and then demolded to produce a high-protein gummy having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in Fig. 1. Also, it was confirmed that the moisture content was 20% by measurement using the vacuum drying method.

[0047] 〔Comparative Example 1〕 10 parts by weight of granulated sugar, 36 parts by weight of starch syrup, and 28 parts by weight of palatinose were put into 13 parts by weight of water, and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 Bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring and a small amount of sweetener were added, and heated and dissolved at about 60°C for 5 minutes (holding time 5 minutes). A part of the obtained gummy dough was filled into a starch mold, left standing, and then demolded to produce gummies having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in FIG. 1. Also, it was confirmed that the moisture content was 20% by measurement by the vacuum drying method.

[0048] [Comparative Example 2] 35 parts by weight of starch syrup was put into 13 parts by weight of water, and heated and dissolved at about 60°C for 5 to 10 minutes. 9 parts by weight (150 Bloom) of acid-treated gelatin derived from pigskin previously swollen with water was added thereto, and further 1 part by weight of acidulant, 3 parts by weight of seasoning, a small amount of flavoring and a small amount of sweetener were added, and finally 39 parts by weight of whey protein was added. After adding the whey protein, heating and dissolution were carried out at about 60°C for 5 minutes (holding time 5 minutes). A part of the obtained gummy dough was filled into a starch mold, left standing, and then demolded to produce high-protein-containing gummies having an individual weight of about 3.5 to 4.5 g, a length of 13 to 17 mm × a width of 17 to 20 mm × a height of 12 to 15 mm as shown in FIG. 1. Also, it was confirmed that the moisture content was 20% by measurement by the vacuum drying method.

[0049] Table 1 is a table summarizing the blending ratios of the respective raw materials of Examples and Comparative Examples 1 to 2 above and the dissolution time (holding time) after adding whey protein.

[0050] [Table 1]

[0051] Table 2 is a table showing the main component compositions when the total amount of each gummy produced in Examples 1 to 6 and Comparative Examples 1 to 2 above was 100 parts.

[0052]

Table 2

[0053] 〔Example 7〕 For each gummy produced in the above Examples 1 to 6 and Comparative Examples 1 to 2, the hardness and elasticity were measured using a texture analyzer (trade name: Texture Analyzer TA.XT.plus, manufactured by Stable Micro Systems). For the measurement, a probe named "HDP / BSK; BLADE SET WITH KNIFE" was used. Here, the elasticity was defined as the force (unit: g) when the compression rate was 60% at a measurement speed of 1 mm / s (1 mm / sec). Also, the hardness was defined as the force (unit: g) when the compression rate was 100% (at the time of cutting) at a measurement speed of 3 mm / s (3 mm / sec). For the specific measurement, it was in accordance with the attached manual. The results are shown in Figure 2.

[0054] 〔Example 8〕 For each gummy produced in the above Examples 1 to 6 and Comparative Examples 1 to 2, the remaining part after being immersed in warm water for a certain period of time was weighed, and the relationship between the weight and elasticity was investigated. Specifically, first, the gummies produced in Examples 1 to 6 and Comparative Examples 1 to 2 were cut into 32 pieces by cutting at the broken line as shown in Figure 3. Next, the obtained shredded materials were put into 200 mL of warm water at 50 °C and stirred with a stirrer at a rotation speed of 500 r / min (500 rpm) for 5 minutes. After filtering the remaining residue and evaporating the moisture with a centrifugal evaporator, the weight of the obtained dry residue (this was regarded as "insoluble protein") was measured. The insoluble protein rate (%) was obtained by the calculation formula of insoluble protein rate (%) = (weight of the remaining residue (g) ÷ weight before shredding (g)) × 100. The results are shown in Figure 4.

[0055] 〔Example 9〕 For the gummies produced in Examples 1 to 6, in order to evaluate their functionality in terms of promoting chewing and promoting saliva secretion, the following tests were conducted using the gummies produced in Comparative Examples 1 and 2 as comparative controls. That is, three panelists ate one gummy each and the number of chewing times until they reached the swallowing threshold (the level at which they could swallow) was measured and compared. At the same time, the saliva secretion volume was measured as follows. (1) Place one gummy on a petri dish and measure the weight of the gummy and the petri dish (the "gummy + petri dish" weight). (2) Put the gummy in the mouth and chew until it reaches the swallowing area. (3) Immediately after reaching the swallowing area, spit out the chewed gummy together with saliva onto the petri dish, and measure the weight of the saliva, the chewed gummy, and the petri dish (the "saliva + chewed gummy + petri dish" weight). (4) Calculate the saliva secretion volume using the formula ( "saliva + chewed gummy + petri dish" weight) - ( "gummy + petri dish" weight).

[0056] The results of the number of chewing times are shown in Table 3, and the results of the saliva secretion volume are shown in Table 4. The gummies shown in Examples 1 to 6 had an increase in both the number of chewing times and the saliva secretion volume compared to the comparative examples. That is, the gummy produced in Comparative Example 1 is a so-called conventional general gummy with a normal elastic texture that can be indented when bitten with little force and returns to its original state when biting stops, and the average number of chewing times until reaching the swallowing threshold was about 82.3 times per gummy. The gummy produced in Comparative Example 2 was very hard, presumably because it contained about 38.2% by weight of whey protein, and it was extremely difficult to crush it when placed in the mouth and starting to chew. However, once it softened, it reached the swallowing threshold with an average of about 86.3 chewing times per gummy, which was the same level as the gummy in Comparative Example 1.

[0057] On the other hand, compared with the gummy candies obtained in Comparative Examples 1 and 2, the gummy candies obtained in Examples 1 to 6 have a characteristic texture in that when placed in the mouth and starting to chew, they do not easily dissolve in the mouth and require repeated chewing to be crushed to a level where they can be swallowed. As shown in Table 3, the number of chewing times of the gummy candies in Examples 1 to 6 increased by 1.29 to 1.85 times compared to Comparative Example 1 and by 1.23 to 1.76 times compared to Comparative Example 2. Similarly, as shown in Table 4, the amount of saliva secreted by the gummy candies in Examples 1 to 6 increased by 2.15 to 3.71 times compared to Comparative Example 1 and by 1.85 to 3.21 times compared to Comparative Example 2. In addition, the gummy candies obtained in Examples 1 to 6 can be chewed with a certain range of force and are not easily fatigued by continuous chewing. Therefore, for consumers, there is no difficulty in chewing, and they can enjoy a comfortable chewing experience.

[0058]

Table 3

[0059]

Table 4

[0060] From the above results, it was found that gummy candies with an elasticity of 4000 to 8000 g (SI unit: 40 to 80 N) and a hardness of 8000 to 14000 g (SI unit: 80 to 140 N) as shown in Figure 2 can promote chewing and saliva secretion when chewed in the mouth, and are gummy candies with a high protein content.

[0061] 〔Example 10〕 4.1 parts by weight of L-leucine, 13.4 parts by weight of sugar, 7.6 parts by weight of starch syrup, 41 parts by weight of reduced starch syrup, 20 parts by weight of palatinose were charged and mixed with 12 parts by weight of water, and dissolved while heating under reduced pressure until boiled down to Bx.83. Then, 12 parts by weight of gelatin (150 bloom) was swollen in warm water and added, and then 1.5 parts by weight of citric acid was dissolved in warm water and added. 17.6 parts by weight of whey protein was added and mixed with stirring to this solution to prepare a gummy candy dough. Next, the obtained gummy dough was filled into a starch mold and left in a drying chamber for 12 hours. The gummy was demolded to produce a gummy having a weight of 22.5 g and a shape as shown in Fig. 5 with a length of 26 mm × width of 80 mm × height of 10 mm. Also, it was confirmed that the moisture content was about 19.3% by weight. The obtained gummy had the same elasticity and hardness as in Example 1, and it was confirmed that the insoluble protein rate was also in the range of 5 to 17.5%. Also, when eating the obtained gummy little by little from the end, the number of chewing times was more than that of a bite-sized one, and saliva secretion was more promoted.

[0062] [Example 11] Changes in growth hormone and the like in the blood when the food composition of the present invention was ingested were evaluated by a crossover test. Specifically, 13 healthy adults in their 20s to 40s (3 males and 10 females) were targeted, and the gummy obtained in Example 10 was chewed 300 times over 4 minutes and then swallowed and ingested (chewing group), or the crushed gummy was swallowed and ingested over 4 minutes without chewing (non-chewing group). These two tests were conducted on separate days. In any of the tests, 200 mL of water was ingested together with the gummy. Blood was collected before ingestion, 15 minutes after ingestion, 30 minutes after ingestion, and 60 minutes after ingestion to confirm changes in the blood concentrations of growth hormone, ghrelin, blood glucose, insulin, lactic acid, and various amino acids (leucine, arginine, lysine, ornithine). Regarding the blood concentrations of growth hormone, blood glucose, insulin, lactic acid, and various amino acids, measurements were entrusted to LSI Medience Corporation. Specifically, growth hormone was measured by the ECLIA method, blood glucose and lactic acid were measured by the enzyme method, insulin was measured by the CLIA method, and amino acids were measured using HPLC. Ghrelin was confirmed using an Active ghrelin ELISA kit.

[0063] As a result, as shown in Fig. 11, compared with the non-chewing group, the growth hormone levels in the chewing group increased 15 and 30 minutes after feeding, and decreased 60 minutes after feeding. It was confirmed that chewing significantly promoted growth hormone secretion (ANOVA: P<0.05). When the results of only women were examined, as shown in Fig. 12, it was found that the effect of promoting growth hormone secretion was more pronounced.

[0064] Regarding active ghrelin, in the non-chewing group, it decreased linearly over time, while in the chewing group, it slightly increased 15 minutes after feeding, slightly decreased 30 minutes after feeding, and increased again 60 minutes after feeding. It was confirmed that chewing significantly suppressed the decrease in active ghrelin (ANOVA: P<0.05) (not shown in the figure). Regarding blood glucose, insulin, lactose, and various amino acids, except that leucine was significantly increased 15 minutes after feeding in the chewing group (paired t-test: P<0.05), no significant difference was observed between the chewing group and the non-chewing group at each post-feeding time point by ANOVA test (not shown in the figure).

[0065] Separately from the above test, in order to verify the effect of chewing, a silicone product (「KOBITO Cup and Stand」, manufactured by Ash Concept Co., Ltd.) with elasticity and hardness similar to gummy was prepared, and a test was conducted to measure the growth hormone concentration in the blood after chewing 300 times. As a result, no change was observed in the growth hormone concentration in the blood before and after chewing (not shown in the figure).

[0066] Furthermore, a test was conducted to ingest a soft jelly with the same nutritional components as the gummy. The jelly was prepared as follows. 7.0 parts by weight of palatinose, 2.5 parts by weight of granulated sugar, and 1.5 parts by weight of a gelling agent were mixed and then heated, followed by stirring at a liquid temperature of 90°C or higher for 5 minutes. The heat was turned off, and then 5 parts by weight of reduced maltose and 2.5 parts by weight of maltose syrup were added and stirred well. Next, 4.6 parts by weight of collagen peptide, 7.0 parts by weight of whey peptide, and 1.5 parts by weight of L-leucine were mixed in water and then added and stirred well. After the liquid temperature was lowered to about 75°C, 2.6 parts by weight of citric acid and 4 parts by weight of fermented milk were mixed while adding water to prepare a total of 100 parts by weight. This was filled into 50 g containers each and subjected to boiling sterilization at 85°C for 30 minutes. This was used as a jelly-type test food. In addition, it was confirmed by component analysis that the protein amount and leucine amount per gummy and jelly in Example 10 were almost equal. As a result, in the said jelly, no change was recognized in the growth hormone concentration in blood before and after chewing (not shown).

[0067] From the above results, it can be seen that when ingested by chewing in the mouth like the food composition of the present invention having hardness and elasticity capable of promoting chewing, the secretion of growth hormone into the blood is significantly promoted. In particular, from the results of FIGS. 11 and 12, compared with before ingestion, until around 60 minutes after ingestion of the food composition of the present invention, the concentration of growth hormone in the chewing group was maintained high. By continuously promoting the secretion of growth hormone into the blood in this way, the action of the growth hormone secreted into the blood can promote muscle synthesis in various parts of the body. For example, in the case of healthy people, it can be expected to easily enhance muscle strength. Also, even for those who cannot perform sufficient exercise on a daily basis, such as inpatients and disabled people, by daily ingesting the food composition for promoting growth hormone secretion of the present invention, it can be expected to suppress the decline in muscle strength and maintain physical strength.

Claims

1. A food composition for promoting growth hormone secretion capable of secreting growth hormone into the blood by ingesting with chewing in the mouth, wherein the composition ratio of whey protein, gelatin, carbohydrate and water is in the following range, Whey protein: 10.0 to 28.0% by weight based on the total weight, Gelatin: 7.0 to 12.0% by weight based on the total weight, Carbohydrate: 40.0 to 58.0% by weight based on the total weight, Water: 18.0 to 22.0% by weight based on the total weight, and The insoluble protein rate is 7.5 to 15.0%, and In the measurement result using a texture analyzer, the elasticity and hardness satisfy the following ranges, (a) Elasticity: 4000 to 8000 g (b) Hardness: 8000 to 14000 g The insoluble protein rate is obtained by the following calculation formula, where the food composition for promoting growth hormone secretion is molded into an individual weight of 3.5 to 4.5 g and a length of 13 to 17 mm, a width of 17 to 20 mm, and a height of 12 to 15 mm, divided into 4 parts in the longitudinal direction, 4 parts in the transverse direction, and 2 parts in the height direction for a total of 32 parts, and the obtained shredded product is put into 200 mL of warm water at 50 °C and stirred at a rotation speed of 500 r / min for 5 minutes, and the dry residue obtained from the undissolved residue is measured as insoluble protein, A food composition for promoting growth hormone secretion. Insoluble protein rate (%) = (weight of undissolved residue (g) ÷ weight before shredding (g)) × 100

2. The food composition for promoting growth hormone secretion according to claim 1, wherein the carbohydrate contains at least one selected from the group consisting of sugar, starch syrup, glucose, fructose glucose liquid sugar, reduced maltose, reduced starch syrup, maltitol, sorbitol, xylitol, erythritol, trehalose, palatinose, and reduced palatinose.

3. The food composition for promoting growth hormone secretion according to claim 1 or 2, wherein the food composition is a gel-like food composition.

4. The food composition for promoting growth hormone secretion according to claim 3, wherein the gel-like food composition is gummy.

5. The food composition for promoting growth hormone secretion according to any one of claims 1 to 4, wherein the shape of the food composition is a bar-plate shape.

6. The food composition for promoting growth hormone secretion according to any one of claims 1 to 4, wherein the intake size of one mouthful of the food composition is 5 mm to 30 mm in length, 5 mm to 30 mm in width, and 5 mm to 30 mm in height.

7. The food composition for promoting growth hormone secretion according to claim 6, characterized in that the target number of chewing times is printed on one serving of the food composition.

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