Health foods containing natto kinase and fermented milk products

Abstract

Food compositions whereby natto kinase, which is a component of natto, can be easily taken; and food compositions comprising a combination of a Japanese food material natto with a western food material fermented milk product, for each of which some people have a dislike, so as to achieve the hygienic advantages of both of these materials and expect specific hygienic effects. Namely, food compositions comprising a freeze-dried fermented milk product, natto kinase and carriers usable in foods; and functional foods containing these components which have effects of preventing thrombosis, improving blood fluidity, preventing platelet aggregation and ameliorating lipid metabolism. These food compositions enable not only to easily take the components of the fermented milk product and natto without showing the characteristic smell of natto but also to achieve hygienic effects including amelioration in intestinal disorders, immnopotentiation and antitumor activity caused by the fermented milk product as well as the prevention and treatment of thrombosis owing to the synergistic effect thereof with natto kinase.

Description

technical field [0001] The present invention relates to the health food of natto which has entered the eating habits of Japanese people very early. More specifically, it relates to a food composition containing milk fermented products whose health effects have been paid attention to and nattokinase derived from natto, which has long been used in the Japanese diet, and particularly relates to antithrombotic effects and blood fluidity-enhancing effects. , Inhibition of platelet aggregation and improvement of lipid metabolism, and functional foods that can be expected to have excellent effects on the treatment and prevention of thrombosis. Background technique [0002] In recent years, due to the increased concern for health, in addition to the inherent primary function of nutrients for sustaining life and the secondary function of taste, various researches are also being carried out on the body condition regulation function as the tertiary function, such as Biological rhythm ...

AI Technical Summary

Problems solved by technology

[0011] However, they are inherently unsuitable food materials for Japanese people whose eating habits are mainly rice, especially for the elderly.

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