JP2015065853A - Branched-chain amino acid-containing comprehensive nutritive food - Google Patents
Branched-chain amino acid-containing comprehensive nutritive food Download PDFInfo
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- JP2015065853A JP2015065853A JP2013201893A JP2013201893A JP2015065853A JP 2015065853 A JP2015065853 A JP 2015065853A JP 2013201893 A JP2013201893 A JP 2013201893A JP 2013201893 A JP2013201893 A JP 2013201893A JP 2015065853 A JP2015065853 A JP 2015065853A
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Landscapes
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Abstract
Description
本発明は、分岐鎖アミノ酸と共に、糖質および脂質を含有する分岐鎖アミノ酸含有総合栄養食品に関する。より詳細には、本発明は、分岐鎖アミノ酸に起因する苦みがなく、しかも焼菓子の形態をなしていることにより、従来の分岐鎖アミノ酸含有製剤に比べて、摂取性が大幅に向上していて且つ長期保存安定性に優れる分岐鎖アミノ酸含有総合栄養食品に関する。 The present invention relates to a branched chain amino acid-containing comprehensive nutritional food containing a carbohydrate and a lipid together with a branched chain amino acid. More specifically, the present invention has no bitterness caused by branched-chain amino acids and is in the form of baked confectionery, so that the ingestion is greatly improved compared to conventional branched-chain amino acid-containing preparations. The present invention also relates to a branched chain amino acid-containing comprehensive nutritional food that has excellent long-term storage stability.
イソロイシン、ロイシン、およびバリンからなる３種類の分岐鎖アミノ酸は、いずれも体内でつくることができないために外部から補給しなければならない必須アミノ酸であって、蛋白合成促進作用と筋蛋白崩壊抑制作用を有している。これら３種類の分岐鎖アミノ酸は、筋でまずケト酸にアミノ基転移され、肝やその他の組織でインスリン依存性に代謝され、エネルギー基質となる。これら３種類の分岐鎖アミノ酸は、侵襲時や感染時には効率の良いエネルギー源となることから、術後早期や肝障害、腎障害などの場合にはこれら３種類の分岐鎖アミノ酸を含む製剤が良く使用される（非特許文献１、２）。
例えば、肝硬変患者は、（１）エネルギー需要の亢進に伴う分岐鎖アミノ酸酸化の亢進、（２）高インスリン血症による筋肉組織への分岐鎖アミノ酸の取り込みの増加、（３）高アンモニア血症による筋肉組織での分岐鎖アミノ酸代謝の亢進などが原因となり、血中分岐鎖アミノ酸濃度が低下する。分岐鎖アミノ酸は、蛋白代謝におけるａｎｔｉｃａｔａｂｏｌｉｃ作用のあることが報告されており、分岐鎖アミノ酸の供給は肝硬変患者の筋肉における蛋白質代謝を改善する。
Three types of branched chain amino acids consisting of isoleucine, leucine, and valine are essential amino acids that cannot be made in the body and must be supplied from the outside. Have. These three types of branched chain amino acids are first transaminated into keto acid in the muscle, metabolized in an insulin-dependent manner in the liver and other tissues, and become energy substrates. Since these three types of branched chain amino acids are an efficient energy source during invasion and infection, preparations containing these three types of branched chain amino acids are better in the case of early postoperative periods, liver disorders, kidney disorders, etc. Used (Non-Patent Documents 1 and 2).
For example, patients with cirrhosis have (1) increased branched-chain amino acid oxidation accompanying increased energy demand, (2) increased uptake of branched-chain amino acids into muscle tissue due to hyperinsulinemia, (3) due to hyperammonemia The concentration of branched-chain amino acids in the blood decreases due to increased metabolism of branched-chain amino acids in muscle tissue. Branched chain amino acids have been reported to have antimicrobial activity in protein metabolism, and the supply of branched chain amino acids improves protein metabolism in the muscles of cirrhotic patients.
従来、肝硬変患者に対しては、食事の一部分をアミノ酸、糖質、および脂質などを配合した市販の製剤で置き換えることによって栄養状態の改善が行われてきた。しかしながら、市販の製剤の多くは、粉末状の製剤を水で溶解して液剤にして患者に給与するため、液剤の調製の手間がかかり、しかも摂取形態が液状であることから、摂取後に腹部膨満感あるいは胃もたれがあり、所定量を摂取できない場合がある。しかしアミノ酸が分岐鎖アミノ酸である場合には、分岐鎖アミノ酸の苦味を強く感じて服用しにくいという問題があった（非特許文献３）。
そこで、本発明者らは、これらの課題を解決する手段としては分岐鎖アミノ酸を含有する固形食品、中でも、患者が通常の菓子類を食するのと同じ感覚で、楽しみながら継続して摂取できる焼菓子形態が最適と考えて研究を行ってきた。しかしながら、本発明者らの検討によって、分岐鎖アミノ酸を含有する焼菓子は、一般的な焼菓子の焼成条件によって製造すると保存中に水分活性が上昇する現象が認められることが明らかになった。これは、分岐鎖アミノ酸を大量に含有しているため、焼成直後には半結合状態として存在する水が、保存中に自由水へと遷移することが原因と考えられる。すなわち、分岐鎖アミノ酸を含有する焼菓子は、一般的な焼菓子の製法によっては、十分な保存性を確保することが不可能であった（特許文献１）。
Conventionally, for patients with cirrhosis, nutritional status has been improved by replacing a part of the meal with a commercially available preparation containing amino acids, carbohydrates, lipids and the like. However, in many of the commercially available preparations, the powder preparation is dissolved in water and supplied to the patient as a liquid preparation. Therefore, it takes time to prepare the liquid preparation, and the intake form is liquid. There is a feeling of feeling or stomach sag, and it may not be possible to take a predetermined amount. However, when the amino acid is a branched chain amino acid, there is a problem that the bitter taste of the branched chain amino acid is strongly felt and it is difficult to take (Non-Patent Document 3).
Therefore, the present inventors can solve these problems as a solid food containing a branched chain amino acid, and in particular, can be continuously enjoyed while having the same feeling as a patient eating a normal confectionery. I have been researching that the form of baked confectionery is optimal. However, as a result of the study by the present inventors, it has been clarified that a baked confectionery containing a branched chain amino acid exhibits a phenomenon in which water activity increases during storage when it is produced under the general baking conditions of baked confectionery. This is thought to be due to the fact that water present as a semi-bonded state immediately after firing transitions to free water during storage because it contains a large amount of branched chain amino acids. That is, baked confectionery containing a branched chain amino acid cannot ensure sufficient storage stability by a general method for producing baked confectionery (Patent Document 1).
ここで、水分活性とは、食品衛生検査指針理化学編（２００５年 社団法人日本食品衛生協会発行）の水分活性試験法電気抵抗式機器による方法で測定した食品中の自由水の割合を示す指標である。食品の腐敗は、ある種の微生物が原因であるが、微生物の増殖には適当な栄養素や温度のほかに、適量な水の存在が不可欠である。食品中の水は、大きく自由水と結合水に分類される。自由水とは分子が自由に動き回ることのできる水であり、これに対して、結合水は分子の動きが束縛されている水である。微生物が利用できるのは、食品に含まれる水のうち自由水のみであるため、水分活性が高いほど保存中に微生物が繁殖しやすい。多くの食中毒菌の生育最低水分活性は０．９４以上、黄色ブドウ球菌は０．８６、酵母は０．８８、カビは０．８０以上である。微生物の生育がみられるもっとも低い水分活性は０．６１である（非特許文献４）。水分活性を０．６０以下にすると、ほとんどすべての微生物の生育を防ぐことが可能であり、食品の保存性が向上する。 Here, the water activity is an index indicating the ratio of free water in food measured by a method using an electrical resistance type device of the water activity test method of the Food Sanitation Inspection Guidelines RIKEN (published by the Japan Food Hygiene Association in 2005). is there. Food spoilage is caused by certain microorganisms, but in addition to appropriate nutrients and temperature, the presence of an appropriate amount of water is indispensable for the growth of microorganisms. Water in food is roughly classified into free water and combined water. Free water is water in which molecules can move freely, whereas bound water is water in which the movement of molecules is constrained. Since microorganisms can use only free water of water contained in food, the higher the water activity, the easier the microorganisms propagate during storage. Most food poisoning bacteria have a minimum growth water activity of 0.94 or more, S. aureus is 0.86, yeast is 0.88, and mold is 0.80 or more. The lowest water activity at which microbial growth is observed is 0.61 (Non-patent Document 4). When the water activity is 0.60 or less, it is possible to prevent the growth of almost all microorganisms, and the storage stability of food is improved.
分岐鎖アミノ酸含有焼菓子の保存中における水分活性の上昇を抑制するには、焼成条件を厳しくして焼成直後の水分活性を低くする方法が考えられる。本発明者らの検討によれば、焼成後の水分活性が０．３５未満になるように焼成条件を設定すれば、その後の水分活性の上昇が抑制できることが明らかになっている。
しかし、水分活性が０．３５未満になるような焼成条件で分岐鎖アミノ酸含有焼菓子を製造すると、苦味が強くなる、固くなりすぎる等の問題が生じ、特に高齢者の摂食が困難となる。また、高温下で化学反応が進行して配合成分に変動が生じる可能性もある。さらに、着色が著しい、ひびが割れるなど外観状の問題もある。従って、長期間の保存に耐え、かつ風味および食感が良好な焼菓子形態の分岐鎖アミノ酸含有総合栄養食品を製造するための有効な手段はこれまで存在しなかった。
In order to suppress an increase in water activity during storage of the branched chain amino acid-containing baked confectionery, a method of reducing the water activity immediately after baking by constricting the baking conditions can be considered. According to the study by the present inventors, it is clear that if the firing conditions are set so that the water activity after firing is less than 0.35, the subsequent increase in water activity can be suppressed.
However, when a branched-chain amino acid-containing baked confectionery is produced under such baking conditions that the water activity is less than 0.35, problems such as an increase in bitterness and excessive hardness occur, making it particularly difficult for elderly people to eat. . In addition, the chemical reaction may proceed at a high temperature, causing fluctuations in the blended components. In addition, there are problems of appearance such as remarkable coloring and cracking. Accordingly, there has been no effective means for producing a branched chain amino acid-containing comprehensive nutritional food in the form of baked confectionery that can withstand long-term storage and has a good flavor and texture.
そこで、特許文献１では分岐鎖アミノ酸の含有量が１００ｋｃａｌあたり２．０〜４．５ｇであり； 乳糖果糖オリゴ糖，フラクトオリゴ糖，グリセリン，ラクチュロース，ラフィノース，キシリトール，ソルビトール，トレハロース，マルトースの少なくとも１種の甘味料を含有し；且つ 焼菓子形態をなしている；ことを特徴とする分岐鎖アミノ酸含有総合栄養食品の開示がなされている。これは、通常の焼物菓子形態であるため、水分活性の上昇を抑制することができる点では有効であったが、焼成後に硬いという課題があった。特に、高齢者に対しては摂取しにくい硬さであることから、高齢者が抵抗感を有し、継続摂取が困難となり、結果として栄養状態の改善が期待できなくなるものであった。 Therefore, in Patent Document 1, the content of branched chain amino acid is 2.0 to 4.5 g per 100 kcal; at least one of lactose fructose oligosaccharide, fructooligosaccharide, glycerin, lactulose, raffinose, xylitol, sorbitol, trehalose, maltose And a branched chain amino acid-containing comprehensive nutritional food characterized in that it comprises a sweetener and a baked confectionery form. Since this is a normal baked goods confectionery form, it was effective in suppressing the increase in water activity, but there was a problem that it was hard after baking. In particular, since it is hard to take for elderly people, the elderly people have a sense of resistance, and continuous intake becomes difficult, and as a result, improvement in nutritional status cannot be expected.
本発明の目的は、保存安定性に優れていて、長期間にわたって変質などを生ずることなく、安全に且つ安定して保存することができるとともに、外観および食感が良好な焼菓子形態の分岐鎖アミノ酸含有製品を提供することである。
さらに、本発明の目的は、分岐鎖アミノ酸と共に、糖質および脂質などの他の栄養成分を患者に同時に給与することのできる、焼菓子形態の分岐鎖アミノ酸含有総合栄養製品を提供することである。
An object of the present invention is a branched chain in the form of a baked confectionery that has excellent storage stability, can be stored safely and stably without causing deterioration, etc., and has a good appearance and texture. It is to provide amino acid-containing products.
Furthermore, an object of the present invention is to provide a branched-chain amino acid-containing comprehensive nutritional product in the form of a baked confectionery that can simultaneously supply patients with other nutritional components such as carbohydrates and lipids along with branched-chain amino acids. .
このような目的は、下記（１）から（６）の本発明により達成される。
（１）イソロイシン、ロイシン、およびバリンの３種類の分岐鎖アミノ組成物と共に、糖質および脂質を含有する分岐鎖アミノ酸含有総合栄養食品であって、該食品は、； 前記分岐鎖アミノ酸の含有量が前記食品１００ｋｃａｌあたり３．０〜５．０ｇであり； 全脂大豆または脱脂大豆を原料とする大豆素材を９〜１６質量％の割合で配合し； 二糖類および糖アルコールを含有し；且つ焼菓子形態をなしている；分岐鎖アミノ酸含有総合栄養食品。
（２）アルミ密封包装した状態で９箇月間室温保存した後の水分活性が０．４５〜０．６０である上記（１）に記載の分岐鎖アミノ酸含有総合栄養食品。
（３）前記二糖類の含量が前記分岐鎖アミノ酸１重量部に対し、０．２５〜０．７５重量部である上記（１）または（２）に記載の分岐鎖アミノ酸含有総合栄養食品。
（４）前記糖アルコールの含量が前記分岐鎖アミノ酸１重量部に対し、０．３０〜０．８０重量部である上記（１）〜（３）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
（５）前記二糖類がマルトースまたはトレハロースである上記（１）〜（４）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
（６）前記糖アルコールがソルビトールまたはキシリトールである上記（１）〜（５）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
Such an object is achieved by the present inventions (1) to (6) below.
(1) A branched-chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids together with three types of branched-chain amino compositions of isoleucine, leucine, and valine, the food comprising: the content of the branched-chain amino acid Is 3.0 to 5.0 g per 100 kcal of the food; 9 to 16% by mass of a soybean material made from full fat soybeans or defatted soybeans; containing disaccharides and sugar alcohols; It is in the form of a confectionery; a comprehensive nutritional food containing branched chain amino acids.
(2) The branched chain amino acid-containing comprehensive nutritional food according to the above (1), wherein the water activity after storage at room temperature for 9 months in a sealed aluminum package is 0.45 to 0.60.
(3) The branched chain amino acid-containing general nutrition food according to (1) or (2), wherein the content of the disaccharide is 0.25 to 0.75 parts by weight with respect to 1 part by weight of the branched chain amino acid.
(4) The branched chain amino acid-containing comprehensive nutrition according to any one of (1) to (3), wherein a content of the sugar alcohol is 0.30 to 0.80 parts by weight with respect to 1 part by weight of the branched chain amino acid. Food.
(5) The branched chain amino acid-containing comprehensive nutritional food according to any one of (1) to (4), wherein the disaccharide is maltose or trehalose.
(6) The branched chain amino acid-containing comprehensive nutritional food according to any one of (1) to (5), wherein the sugar alcohol is sorbitol or xylitol.
以上述べたように、本発明の分岐鎖アミノ酸含有総合栄養食品は、全脂大豆または脱脂大豆を原料とする大豆素材を含有し、二糖類および糖アルコールを含有することにより、保存中の水分活性の上昇を抑制し、長期保存が可能で、かつ食感および外観が良好な焼菓子形態の分岐鎖アミノ酸含有総合栄養食品を提供するものである。 As described above, the branched chain amino acid-containing comprehensive nutritional food of the present invention contains a soybean material made from full-fat soybeans or defatted soybeans, and contains disaccharides and sugar alcohols, so that water activity during storage is preserved. The present invention provides a branched chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery that can suppress the increase in the amount of food, can be stored for a long period of time, and has a good texture and appearance.
以下、本発明の分岐鎖アミノ酸含有総合栄養食品およびその製造方法を詳細に説明する。
本発明に示される「焼菓子」とは、生地を混合して賦型後、加熱焼成したものを意味する。
生地に使用する原料は、従来、焼菓子を調製する際に使用されているものはいずれも可能である。例えば、小麦粉、糖類、食用油脂、卵を主原料とし、必要に応じて食塩、乳製品、膨張剤などを加えたものである。限定されるものではないが、焼菓子形態をなす本発明の分岐鎖アミノ酸含有総合栄養食品における焼菓子形態の具体例としては、クッキー、サブレ、ビスケット、ウエハース、パフパイ、ロシアケーキなどを挙げることができる。
Hereinafter, the branched chain amino acid-containing comprehensive nutritional food of the present invention and the production method thereof will be described in detail.
The “baked confectionery” shown in the present invention means one obtained by mixing and shaping dough and then heating and baking.
Any raw material conventionally used for preparing baked confectionery can be used for the dough. For example, wheat, saccharides, edible oils and fats, eggs are the main ingredients, and salt, dairy products, swelling agents, etc. are added as necessary. Specific examples of the form of baked confectionery in the branched chain amino acid-containing comprehensive nutritional food of the present invention that forms a baked confectionery form include, but are not limited to, cookies, sables, biscuits, wafers, puff pie, and Russian cakes. it can.
本発明の分岐鎖アミノ酸含有総合栄養食品の水分活性は、焼成後アルミ密封包装した状態で９箇月室温保存した後の水分活性が０．４５〜０．６０であることが好ましい。焼成後の水分活性が０．４５未満であると、食感が粗悪になる。保存中に水分活性が０．６０を超えると微生物が増殖する可能性があり、保存安定性が悪くなる。 It is preferable that the water activity of the branched chain amino acid-containing comprehensive nutritional food of the present invention is 0.45 to 0.60 after it is stored at room temperature for 9 months in an aluminum hermetically packaged state after baking. If the water activity after baking is less than 0.45, the texture becomes poor. If the water activity exceeds 0.60 during storage, microorganisms may grow and storage stability will deteriorate.
本発明の分岐鎖アミノ酸含有総合栄養食品の形状、サイズ、重さなどは特に制限されるものでなく、喫食し易い形状であればいずれでもよく、一般的に分岐鎖アミノ酸含有総合栄養食品１個の重さが約８〜３０ｇ、特に１０〜２５ｇ程度にしておくことが、喫食性、各種栄養成分の摂取量の調整容易性、携帯性などの点から好ましい。
また、本発明の分岐鎖アミノ酸含有総合栄養食品のカロリーとしては、分岐鎖アミノ酸含有総合栄養食品１ｇ当りのカロリーが３．２〜４．８ｋｃａｌ、特に３．６〜４．４ｋｃａｌにしておくことが、カロリー摂取量の調整の容易性の点から好ましい。
ここで、分岐鎖アミノ酸含有総合栄養食品のカロリー量は、分岐鎖アミノ酸含有総合栄養食品中に含まれる成分の種類および量に基づいて、五訂増補日本食品標準成分表に対応したエクセル栄養君Ｖｅｒ．４．５（株式会社建帛社）にしたがって算出したカロリー量をいう。
The shape, size, weight, etc. of the branched chain amino acid-containing comprehensive nutritional food of the present invention are not particularly limited, and may be any shape that is easy to eat, and generally one branched chain amino acid-containing comprehensive nutritional food. Is preferably about 8 to 30 g, particularly about 10 to 25 g from the viewpoints of eating habits, ease of adjusting the intake of various nutritional components, portability, and the like.
In addition, the calorie of the branched chain amino acid-containing comprehensive nutritional food of the present invention should be 3.2 to 4.8 kcal, especially 3.6 to 4.4 kcal per gram of the branched chain amino acid-containing comprehensive nutritional food. From the viewpoint of easy adjustment of calorie intake.
Here, the calorie content of the branched chain amino acid-containing comprehensive nutritional food is based on the type and amount of ingredients contained in the branched chain amino acid-containing comprehensive nutritional food, and Excel Nutrition Ver corresponding to the 5th edition Japanese Food Standard Composition Table . It refers to the calorie amount calculated according to 4.5 (Kenki Co., Ltd.).
本発明の分岐鎖アミノ酸含有総合栄養食品は、イソロイシン、ロイシン、およびバリンという３種類のアミノ酸組成物からなる分岐鎖アミノ酸を含有している。本発明の分岐鎖アミノ酸含有総合栄養食品に含有されている分岐鎖アミノ酸であるイソロイシン、ロイシン、およびバリンは、いずれもＬ−アミノ酸であり、天然物から得られたものであってもよいし、合成により得られたものであってもよいし、または天然物から得られたものと合成により得られたものを併用してもよい。 The branched chain amino acid-containing comprehensive nutritional food of the present invention contains branched chain amino acids composed of three types of amino acid compositions of isoleucine, leucine, and valine. The branched chain amino acids isoleucine, leucine, and valine contained in the branched chain amino acid-containing general nutrition food of the present invention are all L-amino acids and may be obtained from natural products, Those obtained by synthesis may be used, or those obtained from natural products and those obtained by synthesis may be used in combination.
本発明の分岐鎖アミノ酸含有総合栄養食品に配合される分岐鎖アミノ酸の配合量は、１００ｋｃａｌ当り３．０〜５．０ｇの割合で含有しており、３．０〜４．５ｇの割合で含有していることが好ましく、３．５〜４．５ｇの割合で含有していることがより好ましい。分岐鎖アミノ酸の含有量が前記範囲であることによって、患者に必要な量の分岐鎖アミノ酸を供給することができる。分岐鎖アミノ酸の含有量が前記範囲よりも少ないと、患者に必要な量の分岐鎖アミノ酸を供給できにくくなり、一方分岐鎖アミノ酸の含有量が前記範囲よりも多いと、アミノ酸の苦味を強く感じるようになり、患者が継続して摂取しにくくなる。 The compounding quantity of the branched chain amino acid mix | blended with the branched chain amino acid containing comprehensive nutrition food of this invention is contained in the ratio of 3.0-5.0g per 100kcal, and is contained in the ratio of 3.0-4.5g. It is preferable that it is contained at a ratio of 3.5 to 4.5 g. When the content of the branched chain amino acid is within the above range, a necessary amount of the branched chain amino acid can be supplied to the patient. If the branched chain amino acid content is less than the above range, it will be difficult to supply the patient with the necessary amount of the branched chain amino acid, while if the branched chain amino acid content is greater than the above range, the amino acid will have a strong bitter taste. It becomes difficult for the patient to continue to take.
本発明の分岐鎖アミノ酸含有総合栄養食品における、イソロイシンとロイシンとバリンの含有比率は、一般的には、イソロイシン：ロイシン：バリン＝１：１．６〜２．４：０．８〜１．２の質量比であることが好ましく、１：１．８〜２．２：０.９〜１．１であることがより好ましい。イソロイシン：ロイシン：バリンの含有比率を前記範囲にすることによって、分岐鎖アミノ酸含有総合栄養食品中でのそれら３種類の分岐鎖アミノ酸の含有比率が、人体を構成しているタンパク質におけるイソロイシンとロイシンとバリンの比率に近い値となり、人体にとって必要なそれぞれの分岐鎖アミノ酸を過度に多くなったり、過度に少なくなったりせずに、適切な量で供給することができる。 The content ratio of isoleucine, leucine, and valine in the branched chain amino acid-containing general nutritional food of the present invention is generally isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2. The mass ratio is preferably 1: 1.8 to 2.2: 0.9 to 1.1. By setting the content ratio of isoleucine: leucine: valine within the above range, the content ratio of these three types of branched chain amino acids in the branched chain amino acid-containing total nutritional food is such that isoleucine and leucine in the protein constituting the human body It becomes a value close to the ratio of valine, and each branched chain amino acid necessary for the human body can be supplied in an appropriate amount without excessively increasing or decreasing excessively.
本発明の分岐鎖アミノ酸含有総合栄養食品の食感を良くするために、全脂大豆または脱脂大豆を原料とする大豆素材が必要である。
本発明の分岐鎖アミノ酸含有総合栄養食品に使用する全脂大豆または脱脂大豆を原料とする大豆素材としては、大豆粉、おからパウダーなど大豆加工品以外に、濃縮大豆たんぱく、大豆ふすまなどを使用しても良い。
本発明の分岐鎖アミノ酸含有総合栄養食品に配合する全脂大豆または脱脂大豆を原料とする大豆素材は、９〜１６質量％、より好ましくは１０〜１４質量％の範囲である。全脂大豆または脱脂大豆を原料とする大豆素材の配合量が、９質量％より少ないと、硬くなり、食べにくくなるため、好ましくない。また、１６質量％を越えると、焼成後の焼物菓子が十分な焼成されなくなり、食品として好ましくない。
本発明の分岐鎖アミノ酸含有総合栄養食品に、食感保持の目的で配合する甘味料は、二糖類である。その中でも、二糖類としてマルトースまたはトレハロースが好ましい。
二糖類は主に食感保持の目的で配合され、該二糖類の配合量は、分岐鎖アミノ酸１重量部に対し、０．２５〜０．７５重量部であることが好ましい。０．２５重量部未満であると、十分な食感保持が得られない。０．７５重量部を超えると、生地のまとまりがなくなり調製が難しく、また、焦げやすく焼成作業が困難になり、食感が悪くなる等の問題があり好ましくない。
本発明の分岐鎖アミノ酸含有総合栄養食品に、保存中の水分活性上昇抑制の目的で配合する甘味料は、糖アルコールである。その中でも、糖アルコールとしてソルビトールまたはキシリトールが好ましい。
糖アルコールは主に水分活性上昇抑制の目的で配合され、該糖アルコールの配合量は、分岐鎖アミノ酸１重量部に対し、０．３０〜０．８０重量部であることが好ましい。０．３０重量部未満であると、十分な水分活性上昇抑制が得られない。０．８０重量部を超えると、生地のまとまりがなくなり調製が難しく、また、焦げやすく焼成作業が困難になり、食感が悪くなる等の問題があり好ましくない。
In order to improve the texture of the branched chain amino acid-containing comprehensive nutritional food of the present invention, a soybean material using whole fat soybean or defatted soybean as a raw material is necessary.
As a soy material made from full-fat soy or defatted soy used in the branched chain amino acid-containing comprehensive nutritional food of the present invention, in addition to processed soybean products such as soy flour and okara powder, concentrated soy protein, soy bran, etc. are used. You may do it.
The soybean material which uses the whole fat soybean or the defatted soybean as a raw material mix | blended with the branched chain amino acid containing comprehensive nutritional food of this invention is 9-16 mass%, More preferably, it is the range of 10-14 mass%. If the blending amount of soybean material using whole fat soybean or defatted soybean as a raw material is less than 9% by mass, it becomes hard and difficult to eat, which is not preferable. On the other hand, when the content exceeds 16% by mass, the baked baked goods are not sufficiently baked, which is not preferable as a food.
The sweetener blended with the branched chain amino acid-containing general nutrition food of the present invention for the purpose of maintaining the texture is a disaccharide. Among them, maltose or trehalose is preferable as the disaccharide.
The disaccharide is mainly blended for the purpose of maintaining the texture, and the blending amount of the disaccharide is preferably 0.25 to 0.75 parts by weight with respect to 1 part by weight of the branched chain amino acid. If the amount is less than 0.25 parts by weight, sufficient texture cannot be maintained. When the amount exceeds 0.75 parts by weight, the dough is not collected and preparation is difficult. In addition, there is a problem that baking is difficult and baking is difficult, and the texture is unfavorable.
The sweetener blended with the branched-chain amino acid-containing general nutritional food of the present invention for the purpose of suppressing the increase in water activity during storage is a sugar alcohol. Among them, sorbitol or xylitol is preferable as the sugar alcohol.
The sugar alcohol is blended mainly for the purpose of suppressing the increase in water activity, and the blending amount of the sugar alcohol is preferably 0.30 to 0.80 parts by weight with respect to 1 part by weight of the branched chain amino acid. If it is less than 0.30 part by weight, sufficient water activity increase suppression cannot be obtained. If the amount exceeds 0.80 parts by weight, the dough is not collected and preparation is difficult, and there is a problem that it is easy to burn and the baking operation becomes difficult, and the texture becomes poor.
本発明の分岐鎖アミノ酸含有総合栄養食品に配合する糖質としては、医薬、栄養剤、食品で従来利用されている公知の糖質のいずれもが使用できる。例えば、小麦粉、ライ麦粉、米粉、トウモロコシ粉などの穀粉類、小麦澱粉、トウモロコシ澱粉、米澱粉、タピオカ澱粉などの澱粉類、デキストリン、砂糖・ブドウ糖などの単糖類・二糖類などが挙げられ、これらの１種または２種以上を使用できる。 As the carbohydrate to be blended in the branched chain amino acid-containing comprehensive nutritional food of the present invention, any known carbohydrate conventionally used in medicines, nutrients, and foods can be used. Examples include flours such as wheat flour, rye flour, rice flour and corn flour, starches such as wheat starch, corn starch, rice starch and tapioca starch, dextrin, monosaccharides and disaccharides such as sugar and glucose, etc. 1 type (s) or 2 or more types can be used.
本発明の分岐鎖アミノ酸含有総合栄養食品に配合する脂質としては、従来、食品で利用されている公知の各種の食用油脂類が単独または２種以上混合して使用できる。例えば、アマニ油、エゴマ油、オリーブ油、ゴマ油、米油、米糠油、サフラワー油、シソ油、大豆油、コーン油、ナタネ油、胚芽油、パーム油、パーム核油、ヒマワリ油、綿実油、ヤシ油、ナッツ油、落花生油、カカオ脂などの植物性油脂やラード、牛脂、魚油、乳脂などの動物性油脂、中鎖脂肪酸、高度不飽和脂肪酸、ＤＨＡ、ＥＰＡ、ジアシルグリセロールなどの加工油脂、また、これら油脂を含有するバター、マーガリン、ショートニングなどの油脂加工品が挙げられる。 As lipids to be blended in the branched chain amino acid-containing comprehensive nutritional food of the present invention, known various edible oils and fats conventionally used in foods can be used alone 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.
本発明の分岐鎖アミノ酸含有総合栄養食品には、製品の種類に応じて通常用いられる適当なビタミン類やミネラル類などの成分を配合することができる。ビタミン類としては、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ナイアシン、パントテン酸、葉酸、ビオチン、ビタミンＣ、ビタミンＡ、ビタミンＤ、ビタミンＥ、ビタミンＫなどが挙げられる。これら複数をできるだけ組み合わせて配合するのが好ましい。ビタミンとしてビタミン誘導体を用いてもよい。本発明の分岐鎖アミノ酸含有総合栄養食品中には、複数のビタミンを組み合わせて含有させることが、各種ビタミン類を同時に摂取できることから好ましい。 The branched chain amino acid-containing comprehensive nutritional food of the present invention can be mixed with components such as appropriate vitamins and minerals that are usually used depending on the type of product. Examples of vitamins include vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacin, pantothenic acid, folic acid, biotin, vitamin C, vitamin A, vitamin D, vitamin E, vitamin K, and the like. It is preferable to combine these plural combinations as much as possible. A vitamin derivative may be used as the vitamin. It is preferable that the branched chain amino acid-containing comprehensive nutritional food of the present invention contains a combination of a plurality of vitamins because various vitamins can be taken at the same time.
ビタミンの配合量としては、分岐鎖アミノ酸含有総合栄養食品１００ｋｃａｌ当り、下記の範囲が適当である。
［分岐鎖アミノ酸含有総合栄養食品１００ｋｃａｌ当りのビタミン類の好ましい含有量］
ビタミンＢ１ ０．１〜４０ｍｇ、好ましくは０．３〜２５ｍｇ
ビタミンＢ２ ０．１〜２０ｍｇ、好ましくは０．３３〜１２ｍｇ
ビタミンＢ６ ０．１〜６０ｍｇ、好ましくは０．３〜１０ｍｇ
ビタミンＢ１２ ０．１〜１００μｇ、好ましくは０．６０〜６０μｇ
ナイアシン １〜３００ｍｇ、好ましくは３．３〜６０ｍｇ
パントテン酸 ０．１〜５５ｍｇ、好ましくは１．６５〜３０ｍｇ
葉酸 １０〜１０００μｇ、好ましくは６０〜２００μｇ
ビオチン １〜１０００μｇ、好ましくは１４〜５００μｇ
ビタミンＣ １０〜２０００ｍｇ、好ましくは２４〜１０００ｍｇ
ビタミンＡ ０〜３０００μｇ、好ましくは１３５〜６００μｇ
ビタミンＤ ０．１〜５０μｇ、好ましくは１．５〜５．０μｇ
ビタミンＥ １〜８００ｍｇ、好ましくは２．４〜１５０ｍｇ
ビタミンＫ ０．５〜１０００μｇ、好ましくは２〜７００μｇ
As the amount of vitamins to be blended, the following range is appropriate per 100 kcal of a branched chain amino acid-containing comprehensive nutritional food.
[Preferred content of vitamins per 100 kcal of branched chain amino acid-containing comprehensive nutritional food]
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
本発明の分岐鎖アミノ酸含有総合栄養食品に配合することができるミネラル類としては、ナトリウム、カルシウム、カリウム、マグネシウム、リン、および亜鉛などが挙げられる。これらをできるだけ組み合わせて配合するのが好ましい。これらは、無機電解質成分として配合されてもよいし、有機電解質成分として配合されてもよい。無機電解質成分としては、例えば、塩化物、硫酸化物、炭酸化物、リン酸化物などのアルカリ金属またはアルカリ土類金属の塩類が挙げられる。また、有機電解質成分としては、有機酸、例えばクエン酸、乳酸、アミノ酸、アルギン酸、リンゴ酸またはグルコン酸が挙げられる。 Examples of minerals that can be blended in the branched chain amino acid-containing comprehensive nutritional food of the present invention include sodium, calcium, potassium, magnesium, phosphorus, and zinc. It is preferable to combine these as much 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. Examples of the organic electrolyte component include organic acids such as citric acid, lactic acid, amino acids, alginic acid, malic acid, and gluconic acid.
ミネラルの配合量としては、分岐鎖アミノ酸含有総合栄養食品１００ｋｃａｌ当り下記の範囲が適当である。
［分岐鎖アミノ酸含有総合栄養食品１００ｋｃａｌ当りのミネラルの好ましい含有量］
ナトリウム ５〜６０００ｍｇ、好ましくは１０〜３５００ｍｇ
カリウム １〜３５００ｍｇ、好ましくは２５〜１８００ｍｇ
マグネシウム １〜７４０ｍｇ、好ましくは２５〜３００ｍｇ
カルシウム １０〜２３００ｍｇ、好ましくは２５０〜６００ｍｇ
リン １〜３５００ｍｇ、好ましくは２５〜１５００ｍｇ
亜鉛 ０．１〜３０ｍｇ、好ましくは１〜１５ｍｇ
As the blending amount of the mineral, the following range is appropriate per 100 kcal of the branched chain amino acid-containing comprehensive nutritional food.
[Preferable content of mineral per 100 kcal of branched chain amino acid-containing comprehensive nutritional food]
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
なお、本発明の分岐鎖アミノ酸含有総合栄養食品には、食塩、イースト、膨張剤などを必要に応じて添加することもできる。膨張剤としては、食品業界で汎用されている例えば炭酸水素ナトリウム、炭酸水素アンモニウムが挙げられ、その代表例としては市販のベーキングパウダーが挙げられる。これら食塩、イースト、膨張剤などの添加量は約１重量％までとすることが好ましい。 In addition, salt, yeast, a swelling agent, etc. can also be added to the branched chain amino acid containing comprehensive nutritional food of this invention as needed. Examples of the swelling agent include sodium hydrogen carbonate and ammonium hydrogen carbonate which are widely used in the food industry, and typical examples thereof include commercially available baking powder. The addition amount of these salt, yeast, swelling agent, etc. is preferably up to about 1% by weight.
本発明に係る分岐鎖アミノ酸含有総合栄養食品は次のようにして製造することができる。まず、前記各成分から選択した成分を含有する生地を作製する。各成分の混合、混練による生地の調製は、得られる生地が均一になるように適宜通常の装置、機器などを利用して行う。まず、粉末状の各原料成分を秤量する。脂質源、全卵、糖質、および乳化剤を混合し、クリームを形成した後、前記粉末状の各原料成分を含むその他の原料成分を混合する。
次いで、本発明では前記で得られる生地を任意の形状に賦型する。この賦型は、通常の方法に従い、例えば麺棒あるいはデポジター、圧延ローラーなどの機械を用いて生地を延ばした後に型抜きする。また、搾り出し（ワイヤーカット）、ロータリーモルダー、ステンシルモルダーなどの方法も挙げられる。これら賦型物の大きさおよび長さは最終製品の食べやすさ、取扱いの容易さなどを考慮し適宜定めればよい。
本発明においては、前記生地を加熱焼成することを不可欠とし、これによって分岐鎖アミノ酸を含有する焼菓子形態の総合栄養食品を得ることができる。加熱焼成の条件は、使用した原料素材、生地の水分含量などに応じて適宜選択でき、一般に製菓製造において採用されているそれらの条件と特に異なるものではない。通常、加熱温度範囲は約６０〜２５０℃の範囲から選ばれ、加熱時間は約２〜６０分の範囲から選ばれる。好ましい温度および時間は、約１３０〜２２０℃および８〜４５分程度である。
前記加熱焼成のための熱源としては、特に制約はなく熱水、蒸気、電気ヒーター、ガスオーブンなどの燃焼熱を利用するもの、電子レンジなどのマイクロ波、遠赤外線、赤外線などの各種のものを用いることができる。
The branched chain amino acid-containing comprehensive nutritional food according to the present invention can be produced as follows. First, the dough containing the component selected from each said component is produced. Preparation of the dough by mixing and kneading each component is carried out appropriately using ordinary equipment, equipment, etc. so that the obtained dough becomes uniform. First, each powdery raw material component is weighed. After mixing the lipid source, whole egg, sugar, and emulsifier to form a cream, other raw material components including the powdery raw material components are mixed.
Next, in the present invention, the dough obtained above is shaped into an arbitrary shape. This shaping is performed according to a normal method, for example, after extending the dough using a rolling pin or a machine such as a depositor or a rolling roller. Moreover, methods, such as squeezing (wire cutting), a rotary molder, a stencil molder, are also mentioned. The size and length of these shaped products may be appropriately determined in consideration of the ease of eating the final product and the ease of handling.
In the present invention, it is indispensable to heat and bake the dough, whereby a baked confectionery-type comprehensive nutritional food containing branched chain amino acids 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. Preferred temperatures and times are about 130-220 ° C. and about 8-45 minutes.
The heat source for the heating and baking is not particularly limited, and those using combustion heat such as hot water, steam, electric heaters, gas ovens, various microwaves such as microwave ovens, far infrared rays, infrared rays, etc. Can be used.
本発明の分岐鎖アミノ酸含有総合栄養食品の水分量は５〜１５重量％、好ましくは６〜１２重量％である。分岐鎖アミノ酸含有総合栄養食品の水分量が５重量％より少ないと、分岐鎖アミノ酸含有総合栄養食品が硬くなり、食べにくくなるため好ましくない。また、水分量が１５重量％を超えると長期保存に適さなくなり好ましくない。
このようにして得られた分岐鎖アミノ酸含有総合栄養食品は、大豆素材、二糖類、および糖アルコールが配合されていることにより、保存中の水分活性の上昇を抑制し、食感を保持しながら長期保存が可能なものである。
The water content of the branched chain amino acid-containing general nutritional food of the present invention is 5 to 15% by weight, preferably 6 to 12% by weight. When the water content of the branched chain amino acid-containing general nutritional food is less than 5% by weight, the branched chain amino acid-containing general nutritional food becomes hard and difficult to eat. Further, if the water content exceeds 15% by weight, it is not suitable for long-term storage.
The thus obtained branched chain amino acid-containing comprehensive nutritional food contains a soy material, a disaccharide, and a sugar alcohol, thereby suppressing an increase in water activity during storage and maintaining a texture. Long-term storage is possible.
次に、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
（実施例１）
表1に示す配合に基づき、後述する調製法１の方法により分岐鎖アミノ酸含有総合栄養食品を得た。アミノ酸含有量は、１００ｋｃａｌ当り４ｇ、マルトースおよびソルビトールを、分岐鎖アミノ酸１重量部に対して０．３７および０．４８重量部になるように配合した。
これより得られた分岐鎖アミノ酸含有総合栄養食品では、焼成後の質量は１２ｇ（熱量５０ｋｃａｌ）、分岐鎖アミノ酸の含有量が１００ｋｃａｌ当り２ｇであった。
この栄養食品の外観、水分活性および食感について以下の評価法１〜３に従って評価を行った。その結果、外観、水分活性および食感いずれも良好であることが確認された。結果を表３に示す。
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, a branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 1 described later. The amino acid content was 4 g per 100 kcal, and maltose and sorbitol were blended so as to be 0.37 and 0.48 parts by weight with respect to 1 part by weight of the branched chain amino acid.
In the thus obtained branched chain amino acid-containing comprehensive nutritional food, the mass after baking was 12 g (calorie 50 kcal), and the content of the branched chain amino acid was 2 g per 100 kcal.
The appearance, water activity and texture of this nutritional food were evaluated according to the following evaluation methods 1 to 3. As a result, it was confirmed that the appearance, water activity and texture were all good. The results are shown in Table 3.
（調製法１）
マーガリン、チョコレート香料、バター香料、マルトース（サンマルトＳ、株式会社林原）、ソルビトール（Ｄ−ソルビトール、三菱商事フードテック株式会社）、グァーガム加水分解物、オレンジピール、はちみつを４．８Ｌ容ステンレルボウルに入れ、ミキサー（ＫｉｔｃｈｅｎＡｉｄ 型式：ＫＳＭ５、平面ビーター、株式会社エフ・エム・アイ）を用い、速度目盛り２で２分間ミキシングした。次に、凍結全卵（製菓用、キユーピータマゴ株式会社）、水、ネオテーム製剤を加えて、速度目盛り２で２分間ミキシングした。さらに、天然ドロマイト、グルコン酸亜鉛、ビタミンミックス、ビタミンＣを加えて、速度目盛り２で３分間ミキシングした後、イソロイシン、ロイシン、バリン（Ｌ−イソロイシン、Ｌ−ロイシン、Ｌ−バリン、いずれも協和発酵バイオ株式会社）、ココアパウダーを加えて、速度目盛り２で２分間ミキシングした。最後に、大豆粉（アルファプラスＨＳ−６００、日清オイリオグループ株式会社）、おからパウダー（おからパウダー、キッコーマンソイフーズ株式会社）、小麦粉を加えて、速度目盛り１で３０秒間、速度目盛り２で１分間ミキシングして分岐鎖アミノ酸含有総合栄養食品用生地を調製した。得られた生地を麺棒で８ｍｍ厚の均一な板状に伸ばし、幅２１ｍｍ、長さ１００ｍｍ、重量１４ｇに成型した。その後、成型した生地をオーブンレンジ（品番：ＮＥ−Ｍ２５０、松下電器産業株式会社）で１３０℃、３０分間焼成し、放冷後アルミ蒸着フィルムを用いて密封包装して、本発明の分岐鎖アミノ酸含有総合栄養食品を得た。
(Preparation method 1)
Margarine, chocolate flavor, butter flavor, maltose (Sanmalto S, Hayashibara Co., Ltd.), sorbitol (D-sorbitol, Mitsubishi Corporation Foodtech Co., Ltd.), guar gum hydrolyzate, orange peel, honey in a 4.8L stainless steel bowl And mixing for 2 minutes at a speed scale of 2 using a mixer (KitchenAid model: KSM5, flat beater, FMI Co., Ltd.). Next, frozen whole eggs (for confectionery, QP Corporation), water, and neotame preparation were added and mixed for 2 minutes at a speed scale of 2. Furthermore, after adding natural dolomite, zinc gluconate, vitamin mix, vitamin C and mixing for 3 minutes on the speed scale 2, isoleucine, leucine, valine (L-isoleucine, L-leucine, L-valine, all Kyowa Hakko) Biotechnology Co., Ltd.) and cocoa powder were added and mixed for 2 minutes at a speed scale of 2. Finally, add soy flour (Alpha Plus HS-600, Nissin Oilio Group Co., Ltd.), okara powder (okara powder, Kikkoman Soy Foods Co., Ltd.), flour, and speed scale 1 for 30 seconds, speed scale 2 Was mixed for 1 minute to prepare a dough for a comprehensive nutritional food containing branched chain amino acids. The obtained dough was stretched into a uniform plate having a thickness of 8 mm with a rolling pin and molded into a width of 21 mm, a length of 100 mm, and a weight of 14 g. Thereafter, the molded dough is baked at 130 ° C. for 30 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.), allowed to cool, and hermetically packaged using an aluminum vapor-deposited film. Contained comprehensive nutrition food.
（評価法１）
焼成後の外観を観察し、色調を確認した。均一に焼色がついているものを『○』、焼色がまだらになったものを『△』、焦げたものを『×』と判断した。
（評価法２）
焼成後、十分に冷却した分岐鎖アミノ酸含有総合栄養食品をアルミ包装して室温に９箇月保存し、保存後の水分活性を測定した。水分活性の測定は、水分活性測定装置（ＬａｂＭａｓｔｅｒ−ａｗ Ｓｔａｎｄａｒｄ、Ｎｏｖａｓｉｎａ社）を用いた。水分活性が０．６０以下を『適』、０．６１以上を『不適』と判断した。
（評価法３）
焼成後の食感について、パネラー１０名により官能評価を行った。評価は、『良い』あるいは『悪い』の２段階とした。１０名中８名以上が『良い』と回答したものを『○』、１０名中８名以上が『悪い』と回答したものを『×』、前記に該当しないものを『△』と判断した。評価法２において、『不適』と判断されたサンプルについては、評価法３は行わなかった。比較例５以降は、評価法１で『×』と判断されたサンプルについては、食感に関する官能評価は行わなかった。
(Evaluation method 1)
The appearance after firing was observed to confirm the color tone. Those with uniform burnt color were judged as “◯”, those with mottled color as “△”, and those with burnt color as “×”.
(Evaluation method 2)
After baking, the fully cooled branched chain amino acid-containing comprehensive nutritional food was packed in aluminum and stored at room temperature for 9 months, and the water activity after storage was measured. The water activity was measured using a water activity measuring device (LabMaster-aw Standard, Nova Sina). A water activity of 0.60 or less was judged as “appropriate” and 0.61 or more was judged as “unsuitable”.
(Evaluation method 3)
About the food texture after baking, sensory evaluation was performed by ten panelists. Evaluation was made in two stages, “good” or “bad”. If 8 or more out of 10 responded “good”, it was judged as “○”, and if more than 8 out of 10 responded “bad”, it was judged as “×”, and those not corresponding to the above were judged as “△”. . In the evaluation method 2, the evaluation method 3 was not performed for the samples judged to be “unsuitable”. In Comparative Example 5 and later, sensory evaluation regarding the texture was not performed for the samples determined to be “x” in Evaluation Method 1.
（実施例２）
実施例１において、大豆粉を濃縮大豆たんぱく（ＡＲＣＯＮ Ｓ、日本新薬株式会社）０．２６重量部に代えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観、水分活性および食感いずれも良好であることが確認された。結果を表３に示す。
（実施例３）
実施例１において、おからパウダーを濃縮大豆たんぱく（ＡＲＣＯＮ Ｓ、日本新薬株式会社）０．１２重量部、大豆食物繊維（ＦＩＢＲＩＭ（登録商標） ２０００ ＩＰ、デュポン株式会社）０．１６重量部に代えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観、水分活性および食感いずれも良好であることが確認された。結果を表３に示す。
（実施例４）
実施例１において、ソルビトールをキシリトール（キシリトール、物産フードサイエンス株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観、水分活性および食感いずれも良好であることが確認された。結果を表３に示す。
（実施例５）
実施例１において、マルトースをトレハロース（トレハ、株式会社林原）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観、水分活性および食感いずれも良好であることが確認された。結果を表３に示す。
(Example 2)
In Example 1, the same preparation method as in Example 1 was repeated except that the soybean powder was replaced with 0.26 parts by weight of concentrated soybean protein (ARCON S, Nippon Shinyaku Co., Ltd.). Obtained. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance, water activity and texture were all good. The results are shown in Table 3.
(Example 3)
In Example 1, the okara powder was replaced with 0.12 parts by weight of concentrated soybean protein (ARCON S, Nippon Shinyaku Co., Ltd.) and 0.16 parts by weight of soybean dietary fiber (FIBRIM (registered trademark) 2000 IP, DuPont). Except for the above, the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance, water activity and texture were all good. The results are shown in Table 3.
Example 4
In Example 1, except that sorbitol was changed to xylitol (xylitol, Bussan Food Science Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance, water activity and texture were all good. The results are shown in Table 3.
(Example 5)
Except that maltose was changed to trehalose (Treha, Hayashibara Co., Ltd.) in Example 1, the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance, water activity and texture were all good. The results are shown in Table 3.
（比較例１）
実施例１において、大豆粉をカゼイン（カゼインカルシウムＳ、日本新薬株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、食感が不良であることが確認された。結果を表３に示す。
（比較例２）
実施例１において、大豆粉を乳清たんぱく（Ｌａｃｐｒｏｄａｎ ＤＩ−９２２４、アーラフーズイングレディエンツジャパン株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観および食感が不良であることが確認された。結果を表３に示す。
（比較例３）
実施例１において、マルトースをグラニュー糖（精製グラニュ糖、和田精糖株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観、水分活性および食感のいずれも不良であることが確認された。結果を表３に示す。
（比較例４）
実施例１において、マルトースをキシロオリゴ糖（キシロオリゴ９５P、サントリーウエルネス株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観および食感が不良であることが確認された。結果を表３に示す。
（比較例５）
実施例１において、ソルビトールをグリセリン（食添用グリセリン、花王株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観および食感が不良であることが確認された。結果を表３に示す。
（比較例６）
実施例１において、ソルビトールをエリスリトール（Ｅｒｙｔｈｒｉｔｏｌ、物産フードサイエンス株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。この栄養食品の外観、水分活性および食感について上記評価法１〜３に従って評価を行った。その結果、外観および食感が不良であることが確認された。結果を表３に示す。
(Comparative Example 1)
In Example 1, except that soybean powder was changed to casein (casein calcium S, Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the texture was poor. The results are shown in Table 3.
(Comparative Example 2)
In Example 1, the same preparation method as in Example 1 was repeated except that the soy flour was changed to whey protein (Lacprodan DI-9224, Errah's Ingredients Japan Co., Ltd.). Got. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance and texture were poor. The results are shown in Table 3.
(Comparative Example 3)
Except that maltose was changed to granulated sugar (purified granulated sugar, Wada Seika Co., Ltd.) in Example 1, the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that all of the appearance, water activity and texture were poor. The results are shown in Table 3.
(Comparative Example 4)
Except that maltose was changed to xylooligosaccharide (Xylooligo95P, Suntory Wellness Co., Ltd.) in Example 1, the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance and texture were poor. The results are shown in Table 3.
(Comparative Example 5)
The same preparation method as Example 1 was repeated except that sorbitol was changed to glycerin (food additive glycerin, Kao Corporation) in Example 1 to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance and texture were poor. The results are shown in Table 3.
(Comparative Example 6)
In Example 1, except that sorbitol was changed to erythritol (Erythritol, Bussan Food Science Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The appearance, water activity and texture of this nutritional food were evaluated according to the above evaluation methods 1 to 3. As a result, it was confirmed that the appearance and texture were poor. The results are shown in Table 3.
本発明の分岐鎖アミノ酸含有総合栄養食品は、焼菓子の形態をなしているため、患者などが、菓子類を食べる感覚で、楽しみながら継続して喫食することができ、しかも保存時の水分活性の上昇を抑えた焼菓子の形態になっていて長期保存安定性、取り扱い性に優れているので、総合栄養食として極めて有効である。 Since the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the form of baked confectionery, patients and the like can enjoy eating confectionery continuously while having fun, and water activity during storage It is in the form of a baked confectionery that suppresses the rise in the amount, and is excellent in long-term storage stability and handleability, so it is extremely effective as a comprehensive nutritional food.
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| JP2009102235A (en) * | 2007-10-22 | 2009-05-14 | Ajinomoto Co Inc | Comprehensive nutritional composition |
| JP2011250768A (en) * | 2010-06-04 | 2011-12-15 | Terumo Corp | Branched chain amino acid contained consolidated nutritious food |
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| JP2009102235A (en) * | 2007-10-22 | 2009-05-14 | Ajinomoto Co Inc | Comprehensive nutritional composition |
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