JP5685393B2 - General nutrition food containing branched chain amino acids - Google Patents
General nutrition food containing branched chain amino acids Download PDFInfo
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- JP5685393B2 JP5685393B2 JP2010128472A JP2010128472A JP5685393B2 JP 5685393 B2 JP5685393 B2 JP 5685393B2 JP 2010128472 A JP2010128472 A JP 2010128472A JP 2010128472 A JP2010128472 A JP 2010128472A JP 5685393 B2 JP5685393 B2 JP 5685393B2
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- chain amino
- branched chain
- amino acid
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Description
本発明は，分岐鎖アミノ酸，糖質，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 branched chain amino acids, carbohydrates and lipids. More specifically, the present invention has no bitterness due to branched chain amino acids and is in the form of baked confectionery, so that the ingestion is greatly improved compared to conventional preparations containing branched chain amino acids. The present invention also relates to a branched chain amino acid-containing comprehensive nutritional food having 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）． Three types of branched chain amino acids consisting of isoleucine, leucine, and valine are essential amino acids that must be supplemented from the outside because they cannot be made in the body, and have an activity of promoting protein synthesis and an inhibitor of muscle protein decay. doing. These three types of branched-chain amino acids are first transaminated into keto acids 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 cases such as early postoperative periods, liver disorders, and renal disorders. Used (Non-Patent Documents 1 and 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． For example, patients with cirrhosis (1) increased branched-chain amino acid oxidation associated with 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 blood decreases due to increased metabolism of branched-chain amino acids in muscle tissue. Branched-chain amino acids have been reported to have antibacterial effects on 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．市販の製剤に含まれる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）． Traditionally, for patients with cirrhosis, nutritional status has been improved by replacing portions of the diet with commercially available products that contain amino acids, carbohydrates, and lipids. However, in many of the commercially available preparations, the powder preparation is dissolved in water and supplied to the patient as a solution. This takes time to prepare the solution, and the intake form is liquid. There may be a feeling of feeling or stomach sag, and the prescribed amount may not be taken. When the amino acid contained in a commercially available formulation is a branched chain amino acid, there was a problem that the bitter taste of the branched chain amino acid was strongly felt and it was difficult to take (Non-patent Document 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． Therefore, the present inventors can continuously ingest and enjoy the same sensation as a solid food containing branched chain amino acids, especially when a patient eats normal confectionery, as a means to solve these problems. I have been researching that the form of baked confectionery is optimal. However, the present inventors have clarified that baked confectionery containing branched-chain amino acids has a phenomenon that 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 that exists as a semi-bonded state immediately after calcination transitions to free water during storage because it contains a large amount of branched-chain amino acids. In other words, baked confectionery containing branched-chain amino acids could not ensure sufficient shelf life by the general method of baked confectionery.
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, water activity is an index that indicates the percentage of free water in foods measured by the method using the electrical resistance type device of the water activity test method of the Food Sanitation Inspection Guidelines RIKEN (published by the Japan Food Sanitation Association in 2005). is there. Food spoilage is caused by certain microorganisms, but in addition to proper 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 only use free water of water contained in foods, the higher the water activity, the easier the microorganisms will propagate during storage. Most food poisoning bacteria have minimum water activity of 0.94 or higher, S. aureus is 0.86, yeast is 0.88, and mold is 0.80 or higher. The lowest water activity at which microbial growth is observed is 0.61 (Non-patent Document 4). When the water activity is less than 0.60, it is possible to prevent the growth of almost all microorganisms and improve the preservation of food.
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，焼成条件をきつ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． To suppress the increase of water activity during storage of branched-chain amino acid-containing baked confectionery, it is conceivable to reduce the water activity immediately after baking by tightening the baking conditions. 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.
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．従って，長期間の保存に耐え，かつ風味及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． However, when a branched chain amino acid-containing baked confectionery is produced under a baking condition such that the water activity is less than 0.35, problems such as an increase in bitterness and an excessive hardness occur. In addition, the chemical reaction may proceed at high temperatures, causing fluctuations in the composition. Thus, 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.
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，外観及び食感が良好な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，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，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 to provide a branched-chain amino acid-containing product 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.
Furthermore, an object of the present invention is to provide a branched-chain amino acid-containing comprehensive nutrition product that can simultaneously supply other nutritional components such as carbohydrates and lipids to the patient together with the branched-chain amino acid.
このような目的は、下記（１）から（３）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からなる３種類の分岐鎖アミノ酸と共に、糖質、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、
前記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おり、
焼成後，４０℃で３０日間密封保存した後の水分活性が０．４５〜０．６０であり、
前記甘味料の総量が分岐鎖アミノ酸１重量部に対し、０．２５〜０．７５重量部であり、
前記イソロイシン、前記ロイシンおよび前記バリンの含有比率が、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を特徴とする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 (3) below.
(1) A branched chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids, together with three types of branched chain amino acids consisting of isoleucine, leucine and valine,
The branched chain amino acid content is 2.0 to 4.5 g per 100 kcal,
Contains at least one sweetener of lactose fructose oligosaccharide, fructooligosaccharide, glycerin, lactulose, raffinose, and
In the form of baked confectionery,
After firing, the water activity after sealed storage at 40 ° C. for 30 days is 0.45 to 0.60,
The total amount of the sweetener is 0.25 to 0.75 parts by weight with respect to 1 part by weight of the branched chain amino acid,
The branched chain amino acid content, wherein the content ratio of the isoleucine, the leucine and the valine is a mass ratio of isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2 General nutrition food.
（２）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と共に、糖質、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、
前記分岐鎖アミノ酸の含有量が１００ｋｃａｌあたり２．０〜４．５ｇであり、
キシリトール、ソルビトールの少なくとも１種の甘味料を含有し、且つ
焼菓子形態をなしており、
焼成後，４０℃で３０日間密封保存した後の水分活性が０．４５〜０．６０であり、
前記甘味料の総量が分岐鎖アミノ酸１重量部に対し、０．２５〜１．００重量部であり、
前記イソロイシン、前記ロイシンおよび前記バリンの含有比率が、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を特徴とする分岐鎖アミノ酸含有総合栄養食品。
(2) A branched-chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids together with three types of branched-chain amino acids consisting of isoleucine, leucine and valine,
The branched chain amino acid content is 2.0 to 4.5 g per 100 kcal,
Contains at least one sweetener of xylitol, sorbitol, and
In the form of baked confectionery,
After firing, the water activity after sealed storage at 40 ° C. for 30 days is 0.45 to 0.60,
The total amount of the sweetener is 0.25 to 1.00 parts by weight with respect to 1 part by weight of the branched chain amino acid,
The branched chain amino acid content, wherein the content ratio of the isoleucine, the leucine and the valine is a mass ratio of isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2 General nutrition food.
（３）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と共に、糖質、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、
前記分岐鎖アミノ酸の含有量が１００ｋｃａｌあたり２．０〜４．５ｇであり、
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おり、
焼成後，４０℃で３０日間密封保存した後の水分活性が０．４５〜０．６０であり、
前記甘味料の総量が分岐鎖アミノ酸１重量部に対し、０．３０〜１．００重量部であり、
前記イソロイシン、前記ロイシンおよび前記バリンの含有比率が、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を特徴とする分岐鎖アミノ酸含有総合栄養食品。
(3) A branched chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids, together with three types of branched chain amino acids consisting of isoleucine, leucine and valine,
The branched chain amino acid content is 2.0 to 4.5 g per 100 kcal,
Contains at least one sweetener of trehalose, maltose, and
In the form of baked confectionery,
After firing, the water activity after sealed storage at 40 ° C. for 30 days is 0.45 to 0.60,
The total amount of the sweetener is 0.30 to 1.00 parts by weight with respect to 1 part by weight of the branched chain amino acid,
The branched chain amino acid content, wherein the content ratio of the isoleucine, the leucine and the valine is a mass ratio of isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2 General nutrition food.
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，甘味料として乳糖果糖オリゴ糖，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，トレハロースまたはマルトースの少なくとも１種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，かつ食感及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 at least one of lactose fructose oligosaccharide, fructooligosaccharide, glycerin, lactulose, raffinose, xylitol, sorbitol, trehalose or maltose as a sweetener. Therefore, the present invention provides a branched-chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery that suppresses the increase in water activity during storage, can be stored for a long 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．
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 dough and shaping and then heating and baking.
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． The raw materials used for the dough can be any of those conventionally used when preparing baked goods. For example, flour, saccharides, edible oils and fats and eggs are the main ingredients, and salt, dairy products, and swelling agents are added as necessary. Specific examples of the branched chain amino acid-containing comprehensive nutritional food of the present invention in the form of baked confectionery include, but are not limited to, cookies, sables, biscuits, wafers, puff pie, and Russian cakes.
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，焼成後および２５℃６ヶ月保存後に相当する条件である４０℃３０日間アルミ密封包装保存後において，０．４５〜０．６０にしておくことが好ましい．焼成後の水分活性が０．４５以下であると，食感が粗悪になる．また，高温下の化学反応により配合成分に変動が生じる可能性がある．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． The water activity of the branched-chain amino acid-containing comprehensive nutritional food of the present invention is set to 0.45 to 0.60 after baking and storage in aluminum sealed packaging at 40 ° C. for 30 days, which is the equivalent condition after storage at 25 ° C. for 6 months. It is preferable. If the water activity after baking is 0.45 or less, the texture becomes poor. In addition, the chemical composition at high temperatures may cause fluctuations in the composition. If 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２０〜３０ｇ，特に２２〜２７ｇ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 any shape that is easy to eat can be used. It is preferable that the weight of the food is about 20 to 30 g, especially about 22 to 27 g from the viewpoints of eating property, ease of adjusting the intake of various nutritional components, portability, and the like.
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 Ver. . 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 three types of branched chain amino acids, isoleucine, leucine and valine. Isoleucine, leucine and valine contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention are all L-amino acids, and may be obtained from natural products or obtained by synthesis. It is also possible to use a combination of a natural product and a synthetic product.
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あたり２．０〜４．５ｇであり，好ましくは２．５〜４．３ｇ，より好ましくは３．５〜４．２ｇの範囲である．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 amount of the branched chain amino acid blended in the branched chain amino acid-containing comprehensive nutritional food of the present invention is 2.0 to 4.5 g, preferably 2.5 to 4.3 g, more preferably 3.5, per 100 kcal. It is in the range of ~ 4.2 g. When the content of the branched chain amino acid is within the above range, the 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 branched-chain amino acid, while if the branched-chain amino acid content is greater than the above range, the bitter taste of amino acids will be strongly felt. It becomes difficult for patients 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 such that 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 in the above range, the content ratio of these three types of branched chain amino acids in the branched chain amino acid-containing comprehensive 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 it.
本発明の分岐鎖アミノ酸含有総合栄養食品に，水分活性上昇抑制の目的で配合する甘味料は，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，マルトース，トレハロースである． キシロオリゴ糖，エリスリトール，ガラクトオリゴ糖，イソマルトオリゴ糖を配合した場合は，ある程度水分活性の上昇は抑制されるものの，焼成により褐変反応を起こし（焦げ），また焼成後の食感が悪くなるため好ましくない． Sweeteners blended with the branched chain amino acid-containing general nutritional food of the present invention for the purpose of suppressing water activity increase are lactose fructose oligosaccharide, fructooligosaccharide, glycerin, lactulose, raffinose, xylitol, sorbitol, maltose, and trehalose. When xylooligosaccharides, erythritol, galactooligosaccharides, and isomaltoligosaccharides are mixed, the increase in water activity is suppressed to some extent, but browning reaction is caused by burning (burning), and the texture after baking is not preferable. .
水分活性上昇抑制の目的で配合される上記甘味料の配合量は，各々の甘味料で異なるが，分岐鎖アミノ酸１重量部に対して１重量部以下であることが好ましい．甘味料の配合量が，分岐鎖アミノ酸１重量に対し１重量部より多くなると，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る，食感が悪くなる等の問題があり好ましくない． The blending amount of the sweetener blended for the purpose of suppressing the increase in water activity differs depending on the sweetener, but is preferably 1 part by weight or less with respect to 1 part by weight of the branched chain amino acid. When the amount of the sweetener is more than 1 part by weight per 1 weight of the branched chain amino acid, the preparation of the dough is lost and preparation is difficult, and it is difficult to burn and baking is difficult. It is not preferable.
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 of the known carbohydrates 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, dextrins, monosaccharides and disaccharides such as sugar and glucose, etc. One or more of 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 fats and oils 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, , Oils and fat processed products such as butter, margarine and shortening containing these oils and fats.
本発明の分岐鎖アミノ酸含有総合栄養食品を製造する際には，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．
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．
When producing the branched chain amino acid-containing comprehensive nutritional food of the present invention, suitable vitamins and minerals that are usually used can be blended depending on the type of product.
As vitamins that can be incorporated into the branched chain amino acid-containing comprehensive nutritional food 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 and the like. It is preferable to mix these combinations as much as possible. Vitamin derivatives may be used as vitamins. It is preferable that a combination of a plurality of vitamins is contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention because various vitamins can be ingested simultaneously.
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あたり，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０．１〜２５ｍｇ
ビタミンＢ２ ０．１〜２０ｍｇ，好ましくは０．１〜１２ｍｇ
ビタミンＢ６ ０．１〜６０ｍｇ，好ましくは０．１〜１０ｍｇ
ビタミンＢ１２ ０．１〜１００μｇ，好ましくは０．２０〜６０μｇ
ナイアシン １〜３００ｍｇ，好ましくは１．０〜６０ｍｇ
パントテン酸 ０．１〜５５ｍｇ，好ましくは０．５〜３０ｍｇ
葉酸 １０〜１０００μｇ，好ましくは２０〜２００μｇ
ビオチン １〜１０００μｇ，好ましくは３〜５００μｇ
ビタミンＣ １０〜２０００ｍｇ，好ましくは８〜１０００ｍｇ
ビタミンＡ ０〜３０００μｇ，好ましくは６０〜６００μｇ
ビタミンＤ ０．１〜５０μｇ，好ましくは０．４〜５．０μｇ
ビタミンＥ １〜８００ｍｇ，好ましくは０．７〜１５０ｍｇ
ビタミンＫ ０．５〜１０００μｇ，好ましくは２〜７００μｇ
As the amount of vitamins, the following ranges are 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 0.1-40mg, preferably 0.1-25mg
Vitamin B2 0.1-20mg, preferably 0.1-12mg
Vitamin B6 0.1-60mg, preferably 0.1-10mg
Vitamin B12 0.1-100 μg, preferably 0.20-60 μg
Niacin 1-300 mg, preferably 1.0-60 mg
Pantothenic acid 0.1-55 mg, preferably 0.5-30 mg
Folic acid 10 to 1000 μg, preferably 20 to 200 μg
Biotin 1-1000 μg, preferably 3-500 μg
Vitamin C 10-2000 mg, preferably 8-1000 mg
Vitamin A 0-3000 μg, preferably 60-600 μg
Vitamin D 0.1-50 μg, preferably 0.4-5.0 μg
Vitamin E 1-800mg, preferably 0.7-150mg
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 incorporated into 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 them as much as possible. These may be blended as an inorganic electrolyte component or an organic electrolyte component. Examples of inorganic electrolyte components include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides. Organic electrolyte components include organic acids such as citric acid, lactic acid, amino acids, alginic acid, malic acid or 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あた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
カルシウム １０〜２３００ｍｇ，好ましくは６０〜６００ｍｇ
カリウム １〜３５００ｍｇ，好ましくは１５〜１８００ｍｇ
マグネシウム １〜７４０ｍｇ，好ましくは２５〜１８００ｍｇ
リン １〜２３００ｍｇ，好ましくは２５〜１５００ｍｇ
亜鉛 ０．１〜３０ｍｇ，好ましくは１〜１５ｍｇ
As the amount of minerals, the following range is appropriate per 100 kcal of a 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
Calcium 10-2300mg, preferably 60-600mg
Potassium 1-3500 mg, preferably 15-1800 mg
Magnesium 1-740 mg, preferably 25-1800 mg
Phosphorus 1-2300 mg, preferably 25-1500 mg
Zinc 0.1-30mg, preferably 1-15mg
また，本発明の分岐鎖アミノ酸含有総合栄養食品には，分岐鎖アミノ酸特有の苦味を緩和するため，乳化剤を添加することが望ましい．このような乳化剤としては，パーム硬化油モノグリセリド，オレイン酸モノグリセリド，モノ・ジオレイン酸ジグリセリン，ペンタオレイン酸デカグリセリン，レシチンなどが挙げられ，好ましくは縮合リシノレイン酸ペンタグリセリン，縮合リシノレイン酸ヘキサグリセリンまたはレシチンが用いられる． Moreover, it is desirable to add an emulsifier to the branched chain amino acid-containing comprehensive nutritional food of the present invention in order to alleviate the bitterness peculiar to branched chain amino acids. Examples of such an emulsifier include hardened palm oil monoglyceride, oleic acid monoglyceride, mono-dioleic acid diglycerin, pentaoleic acid decaglycerin, and lecithin, preferably condensed ricinoleic acid pentaglycerin, condensed ricinoleic acid hexaglycerin or lecithin. Is used.
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％までとすることができる． In addition, salt, yeast, a swelling agent, etc. can also be added to the branched chain amino acid-containing comprehensive nutritional food of the present invention as necessary. 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 amount of salt, yeast, swelling agent, etc. added can be 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の製造方法においては，まず上記各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，その他の原料成分を混合する． In the method for producing a branched chain amino acid-containing comprehensive nutritional food according to the present invention, first, a dough containing each of the above components is prepared. Preparation of the dough by mixing and kneading each component should be performed using ordinary equipment and equipment as appropriate so that the resulting dough becomes uniform. First, weigh each raw material component in powder form. Mix the lipid source, whole egg, sugar and emulsifier to form a cream, and then mix the other ingredients.
本発明では，次いで上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． 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, by rolling the dough using a rolling pin or a machine such as a depositor or a rolling roller, and then performing die cutting. In addition, methods such as squeezing (wire cutting), rotary molder, and stencil molder are also included. The size and length of these shaped products should be determined appropriately in consideration of the ease of eating and handling of the final product.
本発明においては，上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．
上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．
In the present invention, it is indispensable to heat-bake the dough, thereby obtaining a baked confectionary-type comprehensive nutritional food containing branched-chain amino acids. The conditions for heating and baking can be appropriately selected according to the raw material used, the moisture content of the dough, etc., and are not particularly different from those generally used 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.
There are no particular restrictions on the heat source for the above heating and firing, and those that use combustion heat such as hot water, steam, electric heaters, gas ovens, microwave ovens, microwaves, 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３〜１０重量％，好ましくは４〜８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３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１０重量％を超えると長期保存に適さなくなり好ましくない． The water content of the branched chain amino acid-containing comprehensive nutritional food of the present invention is 3 to 10% by weight, preferably 4 to 8% by weight. If the water content of the branched chain amino acid-containing general nutritional food is less than 3% by weight, the branched chain amino acid-containing general nutritional food becomes hard and difficult to eat. Also, if the water content exceeds 10% by weight, it is not suitable for long-term storage.
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，甘味料として乳糖果糖オリゴ糖，グリセリン，ラクチュロース，ラフィノース，キシリトール，フラクトオリゴ糖，ソルビトール，マルトース，トレハロースの少なくとも１種を配合することにより，保存中の水分活性の上昇を抑制し，長期保存が可能なものである． The thus obtained branched chain amino acid-containing comprehensive nutritional food contains, as a sweetener, lactose fructose oligosaccharide, glycerin, lactulose, raffinose, xylitol, fructooligosaccharide, sorbitol, maltose, trehalose, It suppresses the increase in water activity during storage and can be stored for a long time.
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． Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
（実施例１）
表1に示す配合に基づき，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あたり４．０ｇ，甘味料として乳糖果糖オリゴ糖（乳果オリゴ糖ＬＳ−９０P，塩水港製糖株式会社）を，分岐鎖アミノ酸１重量部に対して０．４５重量部になるように配合した．結果を表3に示す． 評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(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. The amino acid content is 4.0 g per 100 kcal, and lactose fructose oligosaccharide (lactose oligosaccharide LS-90P, Shimizu Minato Sugar Co., Ltd.) as a sweetener is 0.45 parts by weight with respect to 1 part by weight of the branched chain amino acid. It was blended as follows. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（調製法１）
マーガリン（ブロンテ，株式会社ＡＤＥＫＡ），砂糖，乳糖果糖オリゴ糖および乳化剤（縮合リシノレイン酸ヘキサグリセリン，サンソフトＮｏ．８１８Ｈ，太陽化学株式会社）を４．８Ｌ容ステンレスボウルに入れ，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）を加えて速度目盛り２で５分間ミキシングした．
さらに，ミクロカルマグＳ，ビタミンミックス，グルコン酸亜鉛，ロイシン，イソロイシン，バリン（Ｌ−ロイシン，Ｌ−イソロイシン，Ｌ−バリン，いずれも協和発酵バイオ株式会社），食物繊維（グアガム酵素分解物，サンファイバーＲ，太陽化学株式会社），濃縮大豆たんぱく（ＡＲＣＯＮ Ｓ，日本新薬株式会社）および乳清たんぱく（Ｌａｃｐｒｏｄａｎ ＤＩ−９２２４，アーラーフーズイングレディエンツジャパン株式会社）を加えて速度目盛り１で３０秒間，速度目盛り２で３０秒間ミキシングした．最後に小麦粉（日清フラワー薄力小麦粉，日清フーズ株式会社）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７ｍｍ厚の均一な板状に延ばし，直径６ｃｍの型により型抜きした．その後，型抜き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１７０℃，１１分間焼成し，分岐鎖アミノ酸含有総合栄養食品を得た．
(Preparation method 1)
Margarine (Bronte, ADEKA Corporation), sugar, lactose fructose oligosaccharide and emulsifier (condensed ricinoleate hexaglycerin, 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, FMI Co., Ltd.) was used for mixing for 2 minutes at speed scale 2. Next, frozen whole eggs (for confectionery, QP Corporation) were added and mixed at a speed scale of 2 for 5 minutes.
Furthermore, microcalmag S, vitamin mix, zinc gluconate, leucine, isoleucine, valine (L-leucine, L-isoleucine, L-valine, all Kyowa Hakko Bio Co., Ltd.), dietary fiber (guagum enzyme degradation product, sunfiber) R, Taiyo Kagaku Co., Ltd.), concentrated soybean protein (ARCON S, Nippon Shinyaku Co., Ltd.) and whey protein (Lacprodan DI-9224, Aller Foods Ingredients Japan Co., Ltd.), with a speed scale of 1 for 30 seconds. Mixing at speed scale 2 for 30 seconds. Finally, wheat flour (Nisshin Flour Wheat Flour, Nisshin Foods Co., Ltd.) was added and mixed with speed scale 1 for 30 seconds and speed scale 2 for 1 minute to prepare a branched chain amino acid-containing dough for comprehensive nutrition food. The obtained dough was stretched into a uniform plate with 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 in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.) at 170 ° C. for 11 minutes to obtain a branched chain amino acid-containing comprehensive nutritional 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．
(Evaluation method 1)
The appearance after firing was observed to confirm the color tone. Those that were uniformly burned were judged as “○”, those that became mottled as “△”, and those that were burnt as “x”.
（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の一部を用いて水分活性の初期値を測定した．水分活性の測定は，水分活性測定装置（ノバシーナ社製 ＬａｂＭａｓｔｅｒ−ａｗ Ｓｔａｎｄａｒｄ）を用いた．焼成後の水分活性の初期値は０．４２から０．５２の範囲であった．その後，アルミ包装して４０℃の恒温槽に３０日間保存し，保存後の水分活性を測定した．４０℃に３０日間保存したサンプルは室温１８０日保存に相当する．水分活性が０．６０以下を『適』，０．６１以上を『不適』と判断した．
(Evaluation method 2)
After baking, the initial value of water activity was measured using a part of the comprehensive food containing branched chain amino acids that had been sufficiently cooled. The water activity was measured using a water activity measuring device (LabMaster-aw Standard manufactured by Novacina). The initial value of water activity after firing was in the range of 0.42 to 0.52. After that, aluminum packaging and storage in a constant temperature bath at 40 ° C. for 30 days were conducted, and the water activity after storage was measured. Samples stored at 40 ° C for 30 days correspond to storage at room temperature for 180 days. A water activity of 0.60 or less was judged as “appropriate” and 0.61 or more was judged as “unsuitable”.
（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６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 3)
The sensory evaluation of the texture after baking was performed by 10 panelists. Evaluation was made in two stages, “good” or “bad”. 8 or more out of 10 respondents answered “Good”, 8 or more out of 10 responded “Poor” was judged as “X”, and those not applicable were judged as “△”. . Evaluation method 3 was not performed for samples judged to be “inappropriate” in evaluation method 2. In Comparative Example 6 and later, the sensory evaluation on the texture was not performed for the samples judged as “×” in the evaluation method 1.
（実施例２）
実施例１において，乳糖果糖オリゴ糖をフラクトオリゴ糖（メイオリゴ，株式会社明治フードマテリア）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．結果を表３に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 2)
In Example 1, except that the lactose fructose oligosaccharide was changed to fructooligosaccharide (Mayoligo, Meiji Food Materia Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例３）
実施例１において，乳糖果糖オリゴ糖をグリセリン（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．結果を表３に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
Example 3
In Example 1, the same preparation method as Example 1 was repeated except that lactose fructose oligosaccharide was changed to glycerin (glycerin for food addition, Kao Corporation) to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例４）
実施例１において，乳糖果糖オリゴ糖をラクチュロース（ミルクオリゴ糖ＭＬＣ−９７，森永乳業株式会社）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．結果を表３に示す．評価法１は『△』，評価法２は『適』，評価法３は『○』であった．
Example 4
In Example 1, except that lactose fructose oligosaccharide was changed to lactulose (milk oligosaccharide MLC-97, Morinaga Milk Industry Co., Ltd.), a completely nutritive food containing branched chain amino acids was obtained by repeating exactly the same preparation method as in Example 1. It was. The results are shown in Table 3. Evaluation method 1 was “△”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例５）
実施例１において，乳糖果糖オリゴ糖をラフィノース（明治ビートオリゴ，株式会社明治フードマテリア）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．結果を表３に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 5)
In Example 1, except that the lactose fructose oligosaccharide was changed to raffinose (Meiji Beet Oligo, Meiji Food Materia Co., Ltd.), a completely nutritive food containing branched chain amino acids was obtained by repeating exactly the same preparation method as in Example 1. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例６）
実施例１において，乳糖果糖オリゴ糖をキシリトール（キシリトールＣ，ダニスコジャパン株式会社）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．結果を表３に示す．評価法１は『△』，評価法２は『適』，評価法３は『○』であった．
(Example 6)
In Example 1, except that the lactose fructose oligosaccharide was changed to xylitol (Xylitol C, Danisco Japan Co., Ltd.), a completely nutritive food containing branched chain amino acids was obtained by repeating exactly the same preparation method as in Example 1. The results are shown in Table 3. Evaluation method 1 was “△”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例７）
実施例１において，乳糖果糖オリゴ糖をソルビトール（ソルビトールＦＰ，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．結果を表３に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 7)
In Example 1, except that the lactose fructose oligosaccharide was changed to sorbitol (sorbitol FP, Product 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 results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例８）
実施例１において，乳糖果糖オリゴ糖をマルトース（サンマルト，株式会社林原商事）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．結果を表３に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 8)
In Example 1, except that the lactose fructose oligosaccharide was changed to maltose (Sunmalto, Hayashibara Corporation), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例９）
実施例１において，乳糖果糖オリゴ糖をトレハロース（トレハ，株式会社林原商事）に変えた．また，調製法1において，生地を調製後，幅２１ｍｍ，長さ８３ｍｍ，厚さ１５ｍｍの棒状とし，１４０℃，３７分間焼成した以外は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．結果を表3に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
Example 9
In Example 1, lactose fructose oligosaccharide was changed to trehalose (Treha, Hayashibara Corporation). In Preparation Method 1, after preparing the dough, the same preparation method was repeated except that the dough was made into a rod shape with a width of 21 mm, a length of 83 mm, and a thickness of 15 mm and baked at 140 ° C. for 37 minutes to obtain a branched chain amino acid-containing comprehensive nutritional food. Obtained. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（比較例１）
実施例１において，乳糖果糖オリゴ糖をグラニュー糖に変えた以外は，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．結果を表３に示す．評価法１は『○』，評価法２は『不適』，評価法３は行わなかった．
(Comparative Example 1)
In Example 1, except that the lactose fructose oligosaccharide was changed to granulated sugar, the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 3. Evaluation method 1 was “○”, evaluation method 2 was “unsuitable”, and evaluation method 3 was not performed.
（比較例２）
実施例１において，乳糖果糖オリゴ糖をキシロオリゴ糖（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．結果を表３に示す．評価法１は『×』，評価法２は『不適』，評価法３は行わなかった．
(Comparative Example 2)
In Example 1, except that the lactose fructose oligosaccharide was changed to xylooligosaccharide (Xylooligo95P, Suntory Wellness Co., Ltd.), a completely nutritive food containing branched chain amino acids was obtained by repeating exactly the same preparation method as in Example 1. The results are shown in Table 3. Evaluation method 1 was “×”, evaluation method 2 was “unsuitable”, and evaluation method 3 was not performed.
（比較例３）
実施例１において，乳糖果糖オリゴ糖をエリスリトール（エリスリトール，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．結果を表３に示す．評価法１は『×』，評価法２は『不適』，評価法３は行わなかった．
(Comparative Example 3)
In Example 1, except that the lactose fructose oligosaccharide 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 results are shown in Table 3. Evaluation method 1 was “×”, evaluation method 2 was “unsuitable”, and evaluation method 3 was not performed.
（比較例４）
実施例１において，乳糖果糖オリゴ糖をガラクトオリゴ糖（オリゴメイト５５ＮＰ，ヤクルト薬品工業株式会社）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．結果を表３に示す．評価法１は『×』，評価法２は『適』，評価法３は『×』であった
(Comparative Example 4)
In Example 1, except that the lactose fructose oligosaccharide was changed to galactooligosaccharide (Oligomate 55NP, Yakult Pharmaceutical Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. . The results are shown in Table 3. Evaluation method 1 was “×”, evaluation method 2 was “suitable”, and evaluation method 3 was “×”.
（比較例５）
実施例１において，乳糖果糖オリゴ糖をイソマルトオリゴ糖（イソマルト９００Ｐ，昭和産業株式会社）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．結果を表３に示す．評価法１は『×』，評価法２は『適』，評価法３は『×』であった．
(Comparative Example 5)
In Example 1, except that the lactose fructose oligosaccharide was changed to isomaltoligosaccharide (Isomalt 900P, Showa Sangyo Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 3. Evaluation method 1 was “×”, evaluation method 2 was “suitable”, and evaluation method 3 was “×”.
評価法２：『適』とは水分活性が０．６０以下，『不適』とは水分活性が０．６１以上である．
評価法３：『○』とは食感が良い，『×』とは食感が悪いものである．『−』は評価を行わなかった．
Evaluation method 2: “appropriate” means water activity is 0.60 or less, and “unsuitable” means water activity is 0.61 or more.
Evaluation method 3: “○” means that the texture is good, and “×” means that the texture is bad. “-” Was not evaluated.
（実施例１０）
実施例１において，乳糖果糖オリゴ糖の配合量を３０ｇ（分岐鎖アミノ酸１重量部に対して０．３０重量部）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．結果を表４に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 10)
In Example 1, the same preparation method as in Example 1 was repeated except that the blending amount of lactose fructose oligosaccharide was changed to 30 g (0.30 part by weight with respect to 1 part by weight of the branched chain amino acid). A comprehensive nutritional food was obtained. The results are shown in Table 4. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例１１）
実施例１０において，乳糖果糖オリゴ糖の配合量を６０ｇ（分岐鎖アミノ酸１重量部に対して０．６０重量部）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．結果を表４に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 11)
In Example 10, the same preparation method as in Example 1 was repeated except that the blending amount of lactose fructose oligosaccharide was changed to 60 g (0.60 part by weight relative to 1 part by weight of the branched chain amino acid). A comprehensive nutritional food was obtained. The results are shown in Table 4. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例１２）
実施例１において，乳糖果糖オリゴ糖をフラクトオリゴ糖（メイオリゴ，株式会社明治フードマテリア）に，配合量を３６ｇ（分岐鎖アミノ酸１重量部に対して０．３６重量部）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．結果を表５に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 12)
In Example 1, except that lactose fructose oligosaccharide was changed to fructooligosaccharide (Mayoligo, Meiji Food Materia Co., Ltd.), and the blending amount was changed to 36 g (0.36 parts by weight with respect to 1 part by weight of branched chain amino acid). The same preparation method as Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 5. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例１３）
実施例１２において，フラクトオリゴ糖の配合量を６０ｇ（分岐鎖アミノ酸１重量部に対して０．６０重量部）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．結果を表５に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 13)
In Example 12, the same preparation method as in Example 1 was repeated except that the amount of fructooligosaccharide was changed to 60 g (0.60 parts by weight with respect to 1 part by weight of the branched chain amino acid). A nutritional food was obtained. The results are shown in Table 5. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例１４）
実施例１において，乳糖果糖オリゴ糖をグリセリン（食添用グリセリン，花王株式会社）に，配合量を３０ｇ（分岐鎖アミノ酸１重量部に対して０．３０重量部）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．結果を表６に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 14)
In Example 1, except that lactose fructose oligosaccharide was changed to glycerin (food additive glycerin, Kao Co., Ltd.) and the blending amount was changed to 30 g (0.30 part by weight with respect to 1 part by weight of branched chain amino acid). The same preparation method as Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 6. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例１５）
実施例１４において，グリセリンの配合量を６０ｇ（分岐鎖アミノ酸１重量部に対して０．６０重量部）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．結果を表６に示す．評価法１は『△』，評価法２は『適』，評価法３は『△』であった．
(Example 15)
In Example 14, the same preparation method as in Example 1 was repeated except that the amount of glycerin was changed to 60 g (0.60 parts by weight with respect to 1 part by weight of the branched chain amino acid). I got food. The results are shown in Table 6. Evaluation method 1 was “△”, evaluation method 2 was “suitable”, and evaluation method 3 was “△”.
実施例１において，乳糖果糖オリゴ糖をラクチュロース（ミルクオリゴ糖ＭＬＣ−９７，森永乳業株式会社）に，配合量を３０ｇ（分岐鎖アミノ酸１重量部に対して０．３０重量部）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．結果を表７に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
（実施例１７）
In Example 1, lactose fructose oligosaccharide was changed to lactulose (milk oligosaccharide MLC-97, Morinaga Milk Industry Co., Ltd.) and the blending amount was changed to 30 g (0.30 part by weight with respect to 1 part by weight of branched chain amino acid). The same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 7. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
(Example 17)
実施例１６において，ラクチュロースの配合量を６０ｇ（分岐鎖アミノ酸１重量部に対して０．６０重量部）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．結果を表７に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった． In Example 16, the same preparation method as in Example 1 was repeated except that the amount of lactulose was changed to 60 g (0.60 parts by weight with respect to 1 part by weight of the branched chain amino acid). I got food. The results are shown in Table 7. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
実施例１において，乳糖果糖オリゴ糖をラフィノース（ニッテンラフィノースFＰ，日本甜菜製糖株式会社）に，配合量を３０ｇ（分岐鎖アミノ酸１重量部に対して０．３０重量部）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．結果を表８に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
（実施例１９）
In Example 1, except that the lactose fructose oligosaccharide was changed to raffinose (Nitten raffinose FP, Nippon Sugar Sugar Co., Ltd.) and the blending amount was changed to 30 g (0.30 parts by weight with respect to 1 part by weight of the branched chain amino acid) The same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 8. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
(Example 19)
実施例１８において，ラフィノースの配合量を６０ｇ（分岐鎖アミノ酸１重量部に対して０．６０重量部）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．結果を表８に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった． In Example 18, the same preparation method as in Example 1 was repeated except that the amount of raffinose was changed to 60 g (0.60 parts by weight with respect to 1 part by weight of the branched chain amino acid). I got food. The results are shown in Table 8. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例２０）
実施例１において，乳糖果糖オリゴ糖をキシリトール（キシリトールＣ，ダニスコジャパン株式会社）に，配合量を３０ｇ（分岐鎖アミノ酸１重量部に対して０．３０重量部）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．結果を表９に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 20)
In Example 1, except that lactose fructose oligosaccharide was changed to xylitol (Xylitol C, Danisco Japan Co., Ltd.) and the blending amount was changed to 30 g (0.30 part by weight with respect to 1 part by weight of branched chain amino acid). The same preparation method as 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The results are shown in Table 9. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例２１）
実施例２０において，キシリトールの配合量を９０ｇ（分岐鎖アミノ酸１重量部に対して０．９０重量部）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．結果を表９に示す．評価法１は『△』，評価法２は『適』，評価法３は『○』であった．
(Example 21)
In Example 20, the same preparation method as in Example 1 was repeated except that the amount of xylitol was changed to 90 g (0.90 part by weight relative to 1 part by weight of the branched chain amino acid). I got food. The results are shown in Table 9. Evaluation method 1 was “△”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例２２）
実施例１において，乳糖果糖オリゴ糖をトレハロース（トレハ，株式会社林原商事）に，配合量を３６ｇ（分岐鎖アミノ酸１重量部に対して０．３６重量部）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．結果を表１０に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 22)
Example 1 except that lactose fructose oligosaccharide was changed to trehalose (Treha, Hayashibara Shoji Co., Ltd.) and the blending amount was changed to 36 g (0.36 parts by weight with respect to 1 part by weight of branched chain amino acid). Repeatedly the same preparation method was obtained to obtain a comprehensive nutritional food containing branched chain amino acids. The results are shown in Table 10. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
（実施例２３）
実施例２２において，トレハロースの配合量を９０ｇ（分岐鎖アミノ酸１重量部に対して０．９０重量部）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．結果を表１０に示す．評価法１は『○』，評価法２は『適』，評価法３は『○』であった．
(Example 23)
In Example 22, the same preparation method as in Example 1 was repeated except that the amount of trehalose was changed to 90 g (0.90 part by weight relative to 1 part by weight of the branched chain amino acid). I got food. The results are shown in Table 10. Evaluation method 1 was “○”, evaluation method 2 was “suitable”, and evaluation method 3 was “○”.
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，さらに分岐鎖アミノ酸と共に糖質，脂質，ビタミンおよびミネラルを含有しているため，患者に分岐鎖アミノ酸と同時に，糖質，脂質，ビタミンおよびミネラルを同時に給与することができ，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 can enjoy eating confectionery while enjoying it. Because it contains quality, lipids, vitamins and minerals, patients can be fed carbohydrates, lipids, vitamins and minerals simultaneously with branched-chain amino acids, and with reduced water activity during storage Because it is in the form of confectionery and has excellent long-term storage stability and handling, it is extremely effective as a comprehensive nutritional food.
Claims (3)
前記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おり、
焼成後，４０℃で３０日間密封保存した後の水分活性が０．４５〜０．６０であり、
前記甘味料の総量が分岐鎖アミノ酸１重量部に対し、０．２５〜０．７５重量部であり、
前記イソロイシン、前記ロイシンおよび前記バリンの含有比率が、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を特徴とする分岐鎖アミノ酸含有総合栄養食品。 A branched chain amino acid-containing comprehensive nutritional product containing carbohydrates and lipids, together with three types of branched chain amino acids consisting of isoleucine, leucine and valine,
The branched chain amino acid content is 2.0 to 4.5 g per 100 kcal,
Contains at least one sweetener of lactose fructose oligosaccharide, fructooligosaccharide, glycerin, lactulose, raffinose , and has a baked confectionery form ,
After firing, the water activity after sealed storage at 40 ° C. for 30 days is 0.45 to 0.60,
The total amount of the sweetener is 0.25 to 0.75 parts by weight with respect to 1 part by weight of the branched chain amino acid,
The branched chain amino acid content, wherein the content ratio of the isoleucine, the leucine and the valine is a mass ratio of isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2 General nutrition food.
前記分岐鎖アミノ酸の含有量が１００ｋｃａｌあたり２．０〜４．５ｇであり、The branched chain amino acid content is 2.0 to 4.5 g per 100 kcal,
キシリトール、ソルビトールの少なくとも１種の甘味料を含有し、且つContains at least one sweetener of xylitol, sorbitol, and
焼菓子形態をなしており、In the form of baked confectionery,
焼成後，４０℃で３０日間密封保存した後の水分活性が０．４５〜０．６０であり、After firing, the water activity after sealed storage at 40 ° C. for 30 days is 0.45 to 0.60,
前記甘味料の総量が分岐鎖アミノ酸１重量部に対し、０．２５〜１．００重量部であり、The total amount of the sweetener is 0.25 to 1.00 parts by weight with respect to 1 part by weight of the branched chain amino acid,
前記イソロイシン、前記ロイシンおよび前記バリンの含有比率が、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を特徴とする分岐鎖アミノ酸含有総合栄養食品。The branched chain amino acid content, wherein the content ratio of the isoleucine, the leucine and the valine is a mass ratio of isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2 General nutrition food.
前記分岐鎖アミノ酸の含有量が１００ｋｃａｌあたり２．０〜４．５ｇであり、The branched chain amino acid content is 2.0 to 4.5 g per 100 kcal,
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Contains at least one sweetener of trehalose, maltose, and
焼菓子形態をなしており、In the form of baked confectionery,
焼成後，４０℃で３０日間密封保存した後の水分活性が０．４５〜０．６０であり、After firing, the water activity after sealed storage at 40 ° C. for 30 days is 0.45 to 0.60,
前記甘味料の総量が分岐鎖アミノ酸１重量部に対し、０．３０〜１．００重量部であり、The total amount of the sweetener is 0.30 to 1.00 parts by weight with respect to 1 part by weight of the branched chain amino acid,
前記イソロイシン、前記ロイシンおよび前記バリンの含有比率が、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を特徴とする分岐鎖アミノ酸含有総合栄養食品。The branched chain amino acid content, wherein the content ratio of the isoleucine, the leucine and the valine is a mass ratio of isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2 General nutrition food.
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