JP2013102739A - Baked confectionery containing branched amino acid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a branched amino acid-containing total nutrient food containing the branched amino acid and a protein for ameliorating a trophic state of an elderly person or the like, in a shape of a baked confectionery adjusted to a high-energy state.SOLUTION: The baked confectionery includes an energy composition comprising 10-20% of the protein, 35-50% of lipid, and 30-55% of glucide and contains 1.0-4.0 g/100 kcal of the branched amino acids comprising isoleucine, leucine and valine, and further contains one or more protein raw materials selected from the group consisting of sodium caseinate, potassium caseinate, whey protein and skimmed milk.

Description

  The present invention relates to a baked confectionery mainly for elderly people that can easily take branched chain amino acids, energy and protein.

  In the aging society, the challenge is to prevent the elderly from becoming weak and bedridden. From the viewpoint of care prevention, it is desirable to increase the strength of the elderly by performing strength training.

  However, such elderly people often have an energy / protein undernutrition (PEM) state caused by a lack of energy and protein intake because their appetite is reduced. In the strength training under the PEM state, a sufficient amount of training effect cannot be obtained because of lack of protein as a muscle material. Therefore, in addition to a normal diet, it is desirable to take a comprehensive nutritional food that can efficiently supply energy and protein as a supplement during training. And as such a comprehensive nutritional food, not only the lacking energy and protein are blended, but also it is known to suppress muscle degradation and promote synthesis, isoleucine, leucine and valine 3 A form of baked confectionery containing a variety of branched chain amino acids (BCAA) is suitable.

  By the way, the palatability of baked confectionery such as cookies, biscuits, and sachets is comprehensively evaluated with many preference factors such as appearance, flavor, sweetness, hardness, brittleness, and mouthfeel. In particular, a brittle property that can be easily broken into many irregular strips by chewing, that is, a shortening property (crispy feeling) is an important texture property (Non-Patent Document 1). Shortening property refers to the property of preventing the formation of gluten in a dough made of wheat flour and finishing it with a crispy mouthfeel. In particular, baked confectionery is desired to have a light texture and a strong crispy texture. However, when a baked confectionery that can take in branched chain amino acids such as isoleucine, leucine, and valine, protein, and energy is prepared by the usual preparation method of baked confectionery, it is crushed into a powder by chewing, and it is a powdery and soft texture There was a problem of becoming.

  Hitherto, as a high-nutrition high-protein baked confectionery, a high-protein high-nutrition baked confectionery containing 1 to 10% by mass of cellooligosaccharide (Patent Document 1) has been disclosed, but no branched chain amino acid has been blended. . Since cellooligosaccharides have a low sweetness, when added to a baked confectionery containing a branched chain amino acid, the bitter taste of the branched chain amino acid tends to be felt, which is not preferable.

  In addition, the dough containing 10 to 20% by weight of protein, 7 to 14% by weight of lipid and 55 to 81% by weight of saccharide with respect to the total solid weight of the raw material, and containing a specific amount of trehalose in the saccharide is heated. Although a highly nutritive baked confectionery obtained by baking is disclosed (Patent Document 2), this baked confectionery has a low lipid content and does not contain a branched chain amino acid, so that it is not the intended composition.

JP 2010-200715 A JP 2002-191292 A

Reiko Wada, Cookie, Cooking Science, Vol. 21 (4) 1988, pp 39-43

The object of the present invention was made in view of the above-mentioned situation, and is intended to improve the nutritional status of the elderly and the like, and contains branched chain amino acids and proteins, and has a baked confectionery form that is adjusted to high energy. The present invention provides a comprehensive nutritional food containing chain amino acids.

  As a result of intensive studies to achieve the above object, the inventors have found that the energy composition is 35 to 50% lipid and 10 to 20% protein, and a branched chain amino acid comprising isoleucine, leucine and valine is 1. In the baked confectionery containing 0 to 4.0 g / 100 kcal, it was found that a baked confectionery having an appropriate hardness and a crisp texture after baking can be produced by containing a specific protein raw material.

That is, this invention is shown to the following (1)-(6).
(1) A baked confectionery having an energy composition of 10 to 20% protein, 35 to 50% lipid, and 30 to 55% saccharide, wherein a branched chain amino acid composed of isoleucine, leucine and valine is 1.0 to 4. A baked confectionery containing 0 g / 100 kcal and further containing one or more protein raw materials selected from the group consisting of sodium caseinate, potassium caseinate, whey protein, and skim milk powder.
(2) Contains 1 to 2 or more protein raw materials selected from the group consisting of sodium caseinate, potassium caseinate, whey protein, and skim milk powder in a total amount of 0.15 to 1.7 weights per 1 part by weight of branched chain amino acids. The baked confectionery according to (1).
(3) The baked goods as described in (1) or (2) whose hardness after baking is 20-80N.
(4) The baked confectionery according to any one of (1) to (3), wherein the blending ratio of isoleucine, leucine and valine is 1: 1.8 to 2.2: 0.9 to 1.1.
(5) The baked confectionery according to any one of (1) to (4), further comprising a vitamin or a mineral.

  Although the baked confectionery of the present invention contains a branched chain amino acid and contains a large amount of protein and lipid, it has an appropriate hardness and a favorable texture even after baking.

Hereinafter, the baked confectionery of the present invention will be described in detail.
The “baked confectionery” shown in the present invention means a material obtained by shaping a dough and then heating and baking it. The raw materials used for the dough can be any of those conventionally used when preparing baked confectionery, for example, flour, sugar, edible oils and fats as the main raw materials, if necessary, salt, dairy products, Eggs, swelling agents, etc. are added. Representative examples of those belonging to baked confectionery include cookies, biscuits, and sachets.

  The baked confectionery of the present invention contains 10 to 20%, preferably 15 to 20% of protein as an energy composition. Here, the energy composition is a numerical value representing the ratio of the energy derived from each of protein, lipid, and carbohydrate to the total energy of the baked confectionery of the present invention as a percentage, and the energy derived from protein includes the energy derived from amino acids. Shall be. When the protein ratio is less than 10%, it is not preferable because a sufficient amount of protein cannot be taken. On the other hand, if it exceeds 20%, the lipid cannot be sufficiently ingested, which is not preferable.

  The baked confectionery of the present invention contains a branched chain amino acid. The branched chain amino acids are isoleucine, leucine and valine, and the total amount of these branched chain amino acids in the baked confectionery of the present invention is in the range of 1.0 to 4.0 g per 100 kcal. If the amount of the branched chain amino acid is less than 1.0 g / 100 kcal, the target branched chain amino acid amount cannot be taken, which is not preferable. If it exceeds 4.0 g / 100 kcal, the baked confectionery after baking does not have sufficient shape retention and hardness, which is not preferable as a food. Further, the blending ratio of isoleucine, leucine and valine is not particularly limited, but is preferably 1: 1.8 to 2.2: 0.9 to 1.1 in consideration of nutritional balance. This blending ratio is close to the optimal ratio for body protein synthesis and close to the ratio of branched chain amino acids contained in human breast milk.

  In addition, the baked confectionery of the present invention is blended with a protein raw material selected from sodium caseinate, potassium caseinate, whey protein, and skim milk powder alone or in combination of two or more in order to prepare a preferable texture. These protein raw materials are preferably blended in an amount of 0.15 to 1.7 parts by weight with respect to 1 part by weight of the branched chain amino acid. If the amount is less than 0.15 parts by weight, an appropriate hardness cannot be obtained after firing, and a texture that chews sand grains is obtained. Absent.

  In the baked confectionery of the present invention, protein components other than the above-mentioned branched chain amino acids and protein raw materials are not particularly limited, so long as the protein is contained in 10 to 20% as an energy composition, protein raw materials conventionally used in foods, Various combinations can be used. Examples of plant protein materials include soy protein, concentrated soy protein, wheat protein, and corn gluten meal. Examples of animal protein materials include dairy products such as milk, casein, casein magnesium, and casein calcium. Examples include milk proteins such as total milk protein (TMP) and milk protein concentrate (MPC), egg white, collagen, protamine and the like.

  The baked confectionery of the present invention contains 35 to 50% of lipid as an energy composition, and preferably 40 to 50%. When the amount of lipid is less than 35%, sufficient energy cannot be taken, which is not preferable. On the other hand, if it exceeds 50%, the protein cannot be sufficiently consumed, which is not preferable.

  As the lipid to be blended in the baked confectionery of the present invention, various known edible fats and oils that have been conventionally used in foods can be used singly or in combination of two or more. For example, linseed oil, sesame oil, olive oil, sesame oil, rice oil, rice bran oil, safflower oil, perilla oil, soybean oil, corn oil, rapeseed oil, germ oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, palm Vegetable oils such as oil, nut oil, peanut oil, cocoa butter, animal oils such as lard, beef tallow, fish oil, milk fat, medium chain fatty acids, highly unsaturated fatty acids, processed oils such as DHA, EPA, diacylglycerol, And fats and oils processed products such as butter, margarine and shortening containing these fats and oils.

  The baked confectionery of the present invention contains 30 to 55% of sugar as an energy composition. These sugars are mainly composed of wheat flour (weak flour), which is the main ingredient of baked confectionery dough, and sugar for the purpose of imparting sweetness. As the sugar for the purpose of imparting sweetness, any of various known substances conventionally used in foods can be used, such as glucose (glucose), lactose (lactose), fructose (fructose), etc. Monosaccharides, sucrose (granulated sugar), maltose, trehalose, maltose, isomaltose and other disaccharides, glycogen, dextrin, various starches, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomalto-oligosaccharide) , Reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigero-oligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.) powdered rice, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar binding Chickenpox Sugar), and the like. These may be used alone or in combination of two or more.

  In addition, the baked confectionery of the present invention may contain a sweetener other than sugar for the purpose of imparting sweetness. Specifically, aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), Saccharin, saccharin sodium, stevia extract, stevia powder and the like can be contained.

  Moreover, the baked confectionery of this invention may mix | blend a dietary fiber within the range which does not deviate from the main point of this invention. Examples of such dietary fiber include water-soluble dietary fiber such as guar gum enzymatic degradation product, low molecular weight sodium alginate, glucomannan, inulin, apple dietary fiber, corn fiber, resistant starch, psyllium seed coat, beet fiber, apple Examples include insoluble dietary fibers such as fiber, sugarcane dietary fiber, wheat bran, fermented barley fiber, pea fiber, evening berry fruit dietary fiber, citrus fiber, cellulose, wheat fiber, oat fiber, potato fiber, and soybean fiber.

Moreover, when manufacturing the baked confectionery of this invention, components, such as a suitable vitamins and mineral normally used according to the kind of product, can be mix | blended.
As vitamins blended in the baked confectionery of the present invention, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, etc. From the nutritional viewpoint, it is preferable to combine a plurality of these as much as possible. A vitamin derivative may be used as the vitamin.

As the amount of vitamins, the following range is appropriate per 100 kcal of baked confectionery.
Vitamin B1 0.1-40 mg, preferably 0.3-25 mg
Vitamin B2 0.1-20 mg, preferably 0.33-12 mg
Vitamin B6 0.1-60 mg, preferably 0.3-10 mg
Vitamin B12 0.1-100 μg, preferably 0.60-60 μg
Niacin 1-300 mg, preferably 3.3-60 mg
Pantothenic acid 0.1-55 mg, preferably 1.65-30 mg
Folic acid 10-1000 μg, preferably 60-200 μg
Biotin 1-1000 μg, preferably 14-500 μg
Vitamin C 10-2000 mg, preferably 24-1000 mg
Vitamin A 0-3000 μg, preferably 135-600 μg
Vitamin D 0.1-50 μg, preferably 1.5-5.0 μg
Vitamin E 1-800 mg, preferably 2.4-150 mg
Vitamin K 0.5-1000 μg, preferably 2-700 μg

  Examples of the minerals used in the baked confectionery of the present invention include sodium, potassium, calcium, magnesium, phosphorus, zinc, and the like, and it is preferable from the nutritional point of view to combine these as many as possible. These may be mix | blended as an inorganic electrolyte component, and may be mix | blended as an organic electrolyte component. Examples of the inorganic electrolyte component include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides. The organic electrolyte component includes an organic acid such as citric acid, lactic acid, amino acid (such as glutamic acid and aspartic acid), alginic acid, malic acid or gluconic acid and an inorganic base such as an alkali metal or alkaline earth metal. Examples include salts. For example, calcium chloride, calcium citrate, calcium glycerophosphate, calcium gluconate, calcium hydroxide, calcium stearate, calcium stearoyl lactate, calcium carbonate, calcium lactate, dihydrogen pyrophosphate, calcium sulfate, tricalcium phosphate, monophosphate Examples include calcium hydrogen, calcium dihydrogen phosphate, uncalcined calcium, magnesium chloride, magnesium stearate, magnesium carbonate, magnesium sulfate, trimagnesium phosphate, zinc gluconate, and zinc sulfate.

As the blending amount of the mineral, the following range is appropriate per 100 kcal of baked confectionery.
Sodium 5-6000mg, preferably 10-3500mg
Potassium 1-3500 mg, preferably 25-1800 mg
Magnesium 1-740 mg, preferably 25-300 mg
Calcium 10-2300 mg, preferably 250-600 mg
Phosphorus 1-3500 mg, preferably 25-1500 mg
Zinc 0.1-30mg, preferably 1-15mg

  In addition to the main component, the baked confectionery of the present invention may further contain various additives used for the purpose of increasing nutritional value, imparting flavor, or coloring, as necessary. it can. Examples of the additive include coloring for flavoring (synthetic flavoring and natural flavoring) for imparting flavor, soy sauce, miso, chemical seasoning, flavoring substances (cheese, chocolate, cocoa powder, etc.), and the like. Other examples include caramel, natural colorants, and other emulsifiers (glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, etc.), stabilizers, preservatives, and the like. These additives can be used either individually or in combination of two or more.

  In addition, salt, yeast, an enzyme, a swelling agent, etc. can also be added to the baked confectionery of this invention as needed. Examples of the enzyme include various proteases, amylases, cellulases and the like that are generally well known for confectionery. Examples of the swelling agent include those commonly used in the food industry, such as sodium bicarbonate and ammonium bicarbonate, and those containing these. A typical example is a commercially available baking powder. The amount of these salt, yeast, enzyme, swelling agent and the like added is usually the same as when they are added to the baked confectionery, and is generally up to about 1% by weight.

  In the method for producing a baked confectionery according to the present invention, a dough containing each of the above components is first prepared. This can be done by mixing a predetermined amount of each of the above components with water and kneading the mixture. Preparation of the dough by mixing and kneading each of the above components can be performed appropriately using ordinary equipment, conditions and the like so that the obtained dough becomes uniform. For example, first, powdery raw material components are weighed and mixed, and a liquid animal protein material (milk, whole egg, etc.) containing a lot of water and moisture is mixed into the mixed powder. The dough obtained through this step may be laid at room temperature or low temperature (−20 to 10 ° C.) as necessary.

  In the present invention, the dough obtained above is then shaped into an arbitrary shape. This shaping is performed according to a normal method, for example, using a rolling pin, a depositor, a rolling roller or the like to stretch the dough and perform die cutting. The shape at that time can be arbitrary. Considering the ease of production, the ease of eating the resulting food, etc., it is usually desirable to use a plate-like body having a thickness of about 4 to 8 mm. The size and length of these shaped products may be appropriately determined in consideration of the ease of eating and handling of the final product. The fabric may be cut as necessary.

In the present invention, it is indispensable to heat and bak the above-mentioned dough, whereby a baked confectionery-type comprehensive nutritional food containing the branched chain amino acid as the object of the present invention can be obtained.
The conditions for heating and baking can be appropriately selected according to the raw material used, the moisture content of the dough, and the like, and are not particularly different from those generally employed in confectionery production. Usually, the heating temperature range is selected from the range of about 60 to 250 ° C., and the heating time is selected from the range of about 2 to 60 minutes. Particularly preferred temperatures and times are about 160-220 ° C. and about 8-15 minutes. The heat source for the heating and firing is not particularly limited, and those using combustion heat such as hot water, steam, electric heaters, gas ovens, microwave ovens, microwaves, far infrared rays, infrared rays, etc. Can be used.

  In the production of the baked confectionery of the present invention, based on the composition range described above, a method of Examples described later, a method conventionally known as a method for producing baked confectionery, or a method newly provided in the future Can be used.

  In this specification, “hardness” refers to a dough obtained by stretching a dough into a uniform plate shape having a constant thickness using a die having a diameter of 6 cm. The baked confectionery obtained by baking is judged by the “maximum load” when a rupture strength test is performed using a creep meter (MODEL RHEONER II, Yamaden Co., Ltd.).

  The hardness after baking of the baked confectionery of this invention is 20-80N, More preferably, it is the range of 30-80N. If the hardness of the baked confectionery is less than 20N, not only the texture becomes worse, but the baked confectionery becomes too brittle, and handling after baking is difficult. Moreover, since it will become hard and it will be difficult to chew when it exceeds 80N, it is not preferable as a foodstuff.

  EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.

Example 1
Based on the formulation shown in Table 1, baked confectionery was obtained by the method of Preparation Method 1 below. The lipid energy ratio was adjusted to 45% and the branched chain amino acid to 2.1 g / 100 kcal.
And the hardness, water activity, and food texture (shortening property) were evaluated by the following evaluation methods 1 to 3.
As shown in Table 3, the obtained baked confectionery had a hardness of 36 N, a water activity of 0.46, and a good texture.

(Preparation method 1)
Margarine (ADEKA Co., Ltd.), granulated sugar and emulsifier (Sunsoft No. 818H, Taiyo Kagaku Co., Ltd.) are placed in a 4.8 L stainless steel bowl, and a mixer (KitchenAid model: KSM5, flat beater, FM Co., Ltd.) Eye) and mixing at speed scale 2 for 2 minutes. Next, frozen whole eggs (for confectionery, QP Corporation) were added and mixed for 2 minutes at a speed scale of 2. Furthermore, after adding microcalmag S and vitamin mix and mixing for 3 minutes at speed scale 2, leucine, isoleucine, valine (L-leucine, L-isoleucine, L-valine, all Kyowa Hakko Bio Co., Ltd.), milk Purified protein (Lacprodan DI-9224, Arraughs Ingredients Japan Co., Ltd.) was added and mixed for 30 seconds on speed scale 1 and for 30 seconds on speed scale 2. Finally, soft flour (Nisshin Flour Wheat Flour, Nisshin Foods Co., Ltd.) was added, and a dough for baked confectionery was prepared by mixing at speed scale 1 for 30 seconds and speed scale 2 for 1 minute. The obtained dough was put to sleep at room temperature, and then stretched into a uniform plate shape having a thickness of 7 mm with a rolling pin, and was cut with a die having a diameter of 6 cm. Thereafter, the cut dough was baked at 170 ° C. for 13 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.) to obtain a baked confectionery.

(Evaluation method 1)
For the hardness of the baked confectionery of Example 1, the maximum load when the baked confectionery obtained by baking was subjected to a rupture strength test using a creep meter (MODEL RHEONER II, Yamaden Co., Ltd.) was used as an index. The pressure-sensitive shaft was tested using a wedge shape having a length of 3 cm and a width of 1 mm. The measurement was performed at n = 5, and the result was shown as an average value. 30 to 80 N is “◯”, 20 to less than 30 N is “Δ”, and less than 20 N is “×”.

(Evaluation method 2)
A sensory test on the crisp texture (shortening property) of baked confectionery was conducted by five trained panelists.
The result is good: 2 points, neither of them: 1 point, bad: 0 points, the total score is 8 points or more is good “◯”, 5-7 points is within the allowable range “△”, less than 5 points Was determined to be bad “×”.

(Evaluation method 3)
As for the water activity of the baked confectionery of Example 1, the baked confectionery obtained by baking was sufficiently cooled, and the water activity was measured using a part thereof. The water activity was measured using a water activity measuring device (LabMaster-aw Standard manufactured by Nova Cina). A water activity of 0.60 or less was judged as “appropriate” and 0.61 or more was judged as “unsuitable”.

As described above, the overall evaluation was performed as follows with the results obtained from the three evaluation methods.
Precedence in the order of evaluation methods 1, 2, and 3,
◎: When all the evaluations are “○” or “suitable” ○: When evaluation method 1 and evaluation method 2 are “○” or “△”, and when evaluation method 3 is “appropriate” △: Evaluation method 1, evaluation method When “2” is “○” or “△” and “unsuitable” in Evaluation Method 3 ×: When Evaluation Method 1 and Evaluation Method 2 are “△” or “×”

(Example 2)
In Example 1, except that the whey protein was changed to skim milk powder (235-NF-L, Morinaga Milk Industry Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery. Evaluation was performed. The obtained baked confectionery had a hardness of 31 N, a water activity of 0.47, and a good texture. The results are shown in Table 3.

(Example 3)
In Example 1, except that whey protein was changed to casein potassium (casein potassium SPLAY, Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery, which was similarly evaluated. Went. The obtained baked confectionery had a hardness of 38 N, a water activity of 0.57, and a good texture. The results are shown in Table 3.

Example 4
In Example 1, except that whey protein was changed to sodium caseinate (EM-7, Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery, which was similarly evaluated. Went. The hardness of the obtained baked confectionery was 34N, the water activity was 0.61, and the texture was within an acceptable range. The results are shown in Table 3.

(Example 5)
In Example 1, except that whey protein was changed to 34 g and concentrated soy protein was changed to 34 g, the same preparation method as in Example 1 was repeated to obtain a baked confectionery, and evaluation was performed in the same manner. The hardness of the obtained baked confectionery was 24N, the water activity was 0.47, and the texture was good. The results are shown in Table 4.

(Example 6)
In Example 1, except that whey protein was changed to 68 g and soft flour was changed to 166 g, the same preparation method as in Example 1 was repeated to obtain a baked confectionery, and then evaluated in the same manner. The hardness of the obtained baked confectionery was 32N, the water activity was 0.47, and the texture was within an acceptable range. The results are shown in Table 4.

(Example 7)
In Example 1, except that whey protein was changed to 16 g and soft flour was changed to 218 g, the same preparation method as in Example 1 was repeated to obtain a baked confectionery, and then evaluated in the same manner. The obtained baked confectionery had a hardness of 28 N, a water activity of 0.46, and a good texture. The results are shown in Table 4.

(Example 8)
In Example 1, except that whey protein was changed to 6 g and soft flour was changed to 228 g, the same preparation method as in Example 1 was repeated to obtain a baked confectionery, and then evaluated in the same manner. The obtained baked confectionery had a hardness of 24 N, a water activity of 0.49, and a good texture. The results are shown in Table 4.

(Comparative Example 1)
In Example 1, except that the whey protein was changed to casein calcium (casein Ca S, Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery, which was similarly evaluated. Went. The obtained baked confectionery had a hardness of 13 N, a water activity of 0.56, and a poor texture. The results are shown in Table 3.

(Comparative Example 2)
In Example 1, except that whey protein was changed to milk protein concentrate (MPC) (MPC80, Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery. In the same manner, the evaluation was performed. The obtained baked confectionery had a hardness of 18 N, a water activity of 0.46, and a poor texture. The results are shown in Table 3.

(Comparative Example 3)
In Example 1, except that whey protein was changed to concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery, which was similarly evaluated. Went. The obtained baked confectionery had a hardness of 16 N, a water activity of 0.56, and a poor texture. The results are shown in Table 3.

(Comparative Example 4)
In Example 1, except that whey protein was changed to soft flour, the same preparation method as in Example 1 was repeated to obtain a baked confectionery, and then evaluated in the same manner. The hardness of the obtained baked confectionery was 24N, the water activity was 0.56, and the texture was within an acceptable range. The results are shown in Table 3.

Claims (5)

A baked confectionery having an energy composition of 10-20% protein, 35-50% lipid, 30-55% carbohydrates,
Containing 1.0 to 4.0 g / 100 kcal of branched chain amino acid consisting of isoleucine, leucine and valine;
Furthermore, the baked confectionery containing 1 or 2 or more protein raw materials chosen from the group which consists of sodium caseinate, potassium caseinate, whey protein, and skim milk powder.   2. A total of 0.15 to 1.7 weight percent of one or more protein raw materials selected from the group consisting of sodium caseinate, potassium caseinate, whey protein, and skim milk powder with respect to 1 weight part of branched chain amino acid. Baked confectionery described in 1.   Hardness after baking is 20-80N, The baked confectionery of Claim 1 or 2.   The baked confectionery according to any one of claims 1 to 3, wherein a blending ratio of isoleucine, leucine and valine is 1: 1.8 to 2.2: 0.9 to 1.1.   Furthermore, the baked confectionery in any one of Claim 1 thru | or 4 by which a vitamin or a mineral is mix | blended.