JP5805477B2 - Baked confectionery containing branched chain amino acids - Google Patents

Description

  The present invention relates to a comprehensive nutritional food for patients who can easily take branched chain amino acids and energy.

  If there is no nutritional intervention during chronic obstructive pulmonary disease (COPD) or rehabilitation at the time of fracture, the risk of undernutrition such as weight loss is high in exercise nutrition of elderly patients, but intake of comprehensive nutritional foods Is known to reduce the risk of undernutrition. Since many of these patients have anorexia, it is preferable to take a comprehensive nutritional food as a supplement in addition to a normal meal. (Non-Patent Document 1)

  In particular, it is known that body weight decreases with progression of symptoms and disability in COPD patients. Patients with weight loss have a significantly lower survival rate than patients without weight loss, so aggressive nutritional therapy is implemented. In the nutritional therapy, intake of three types of branched chain amino acids, ie, isoleucine, leucine and valine, which are mainly composed of lipids having a low respiratory quotient and have a respiratory muscle protein synthesis promoting action and a catabolic inhibitory action, is recommended. (Non-Patent Document 2)

  In addition, COPD patients are accompanied by a decrease in appetite and abdominal fullness due to shortness of breath and hyperinflation of the lungs, despite an increase in the amount of energy required due to an increase in respiratory muscle oxygen consumption based on ventilation disorders. It is necessary to devise how to eat efficiently in small amounts. (Non Patent Literature 3)

  However, branched-chain amino acids are not sufficiently blended in general nutrition foods that have been generally used so far, and liquid, gel-like, sol-like, or powder-types that can be taken by dissolving in water are available. Since it is mainstream and has a large capacity for intake energy and abdominal fullness increases, it cannot be said that it is suitable for a sick person such as a COPD patient.

  In view of the above situation, as a result of studying a comprehensive nutritional food in a form that is easy for a patient with decreased appetite and abdominal fullness, the present inventors have found that a high energy baked confectionery form containing a branched chain amino acid is present. I thought it was optimal. However, when preparing such baked confectionery, the formulation must be adjusted so that the lipid energy ratio is high and the volume is small. As a result, there has been a problem that the flour containing gluten serving as the skeleton of the baked confectionery, the protein raw material, or the dietary fiber cannot be blended sufficiently.

  Furthermore, because fats and oils and branched chain amino acids in the dough hinder the ability of the gluten contained in the flour to form a skeleton, the usual method for preparing baked confectionery has shape retention before and after baking and preferable hardness as a food after baking. There was a problem that it could not be granted.

Kazuko Takada, FoodStyle21 Vol2 No. 7/2007 Masanori Yoshikawa, evaluation of symptoms and actual treatment (water / electrolyte management) 4. Respiratory insufficiency patient, Journal of the Japan Society 92, p770-776, 2003 Japan Respiratory Care and Rehabilitation Society, Respiratory Rehabilitation Committee, Respiratory Rehabilitation Manual-Patient Education Concept and Practice-. Terinsha, Tokyo, 2007

  The object of the present invention has been made in view of the above situation, and is intended to improve the nutritional status of patients with COPD patients who have decreased appetite and abdominal bloating, and have high lipid and branched chain amino acids. The present invention provides a comprehensive nutritional food containing branched chain amino acids in the form of baked confectionery.

  As a result of intensive studies to achieve the above object, the inventors of the present invention have a total of 1.0 to 4.0 g / 100 kcal of isoleucine, leucine and valine as branched chain amino acids, and 35 to 50 energies of lipids. In the baked confectionery containing 1%, it has been found that by containing a predetermined amount of starch for shape retention, it is possible to produce a baked confectionery that has shape retention before and after baking and can maintain an appropriate hardness even after baking. It was.

That is, this invention is shown to the following (1)- (3) .
(1) As branched chain amino acids, isoleucine, leucine and valine are added in a total of 1.0 to 4.0 g / 100 kcal, lipid is contained in 35 to 50 energy%, and waxy corn starch, tapioca starch, glutinous rice starch, At least one selected from potato starch contains 0.1 to 1.2 parts by weight with respect to 1 part by weight of branched chain amino acids , and flour, and the shape retention after baking is 1.0 to 1.15. A baked confectionery having a hardness of 20 to 80 N after baking.
( 2 ) The baked confectionery according to (1) , wherein the blending ratio of isoleucine, leucine and valine is 1: 1.8 to 2.2: 0.9 to 1.1.
( 3 ) The baked confectionery according to (1) or (2) , further comprising a vitamin or a mineral.

  Although the baked confectionery of the present invention contains branched chain amino acids and contains a large amount of lipid, the baked confectionery has shape retention before and after baking, and can maintain an appropriate hardness even after baking. Therefore, it is possible to provide a comprehensive nutritional food that can effectively replenish branched chain amino acids even in patients with decreased appetite and abdominal fullness, such as the above-mentioned COPD patients.

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

  In the present specification, “shape retention” means that a dough stretched into a uniform plate shape having a thickness of 7 mm is cut out by a circular mold having a diameter of 6 cm, and the dough formed into a disk shape is viewed from above. This is determined by the ratio of the projected area after firing to the projected area before firing.

  In the present specification, “hardness” refers to a dough obtained by punching out a dough obtained by stretching the dough into a uniform plate shape having a constant thickness with a die having a diameter of 5.5 to 8 cm, and then forming it into a disk shape. This baked confectionery obtained by baking in an oven or the like is judged by the “maximum load” when a rupture strength test is conducted using a creep meter (MODEL RHEONER2, Yamaden Co., Ltd.).

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

  The baked confectionery of the present invention may be blended with a protein raw material conventionally used in foods without departing from the gist of the present invention. Examples of vegetable protein materials include soy protein, concentrated soy protein, wheat protein, corn gluten meal, and the like. In addition to dairy products such as milk and skim milk, examples of animal protein ingredients include casein, sodium caseinate, magnesium caseinate, calcium caseinate, whey, total milk protein (TMP), and milk protein concentrate. Examples thereof include milk proteins such as (MPC), egg white, collagen, protamine and the like.

  When the protein is blended, the ratio of the protein is in the range of 5 to 20 energy%, preferably 10 to 15 energy%. If the ratio of the protein is less than 5 energy%, the target protein mass cannot be taken, which is not preferable. Moreover, when it exceeds 20 energy%, it becomes impossible to take in lipid energy, and is unpreferable.

  The baked confectionery of the present invention contains starch in order to impart shape retention. In the present invention, starch is a polymer compound composed of amylose or amylopectin, which is present in the seeds, tubers, and rhizomes of plants that are starchy raw materials, and is separated and purified so that it can be easily used industrially. Or those with modifications.

As starch containing, waxy corn starch, tapioca starch, glutinous rice starch, the use of at least one kind from potato starch, can be kept firmness after firing sufficiently.

  The compounding quantity of the starch mix | blended with the baked confectionery of this invention is 0.1-1.2 weight part with respect to 1 weight part of branched chain amino acids. When the blending amount of starch is less than 0.1 parts by weight, the baked confectionery after baking does not have sufficient hardness and shape retention, which is not preferable as a food. On the other hand, if the amount exceeds 1.2 parts by weight, the amount of water in the fired product increases, which is not suitable for long-term storage.

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

  The ratio of the lipid in the baked confectionery of this invention is 35-50 energy%, Preferably it is the range of 40-50 energy%. If the proportion of lipid is less than 35 energy%, the target energy cannot be taken in as lipid, which is not preferable. Moreover, when it exceeds 50 energy%, it will become impossible to ingest sufficient protein amount, and is unpreferable. Here, energy% is a numerical value representing the ratio of the energy derived from lipid to the total energy of the baked confectionery of the present invention as a percentage.

  The baked confectionery of the present invention preferably further contains a saccharide other than starch. As the saccharide, any of various known substances that have been conventionally used in foods can be used, for example, monosaccharides such as glucose (glucose), lactose (lactose), fructose (fructose), sucrose, granulated sugar, Maltose, trehalose, maltose, isomaltose and other disaccharides, glycogen, dextrin (various degradation products of starch decomposed by heat, acid, enzyme and other actions), starch syrup, reduced starch syrup, honey, isomerized sugar, Invert sugar, oligosaccharide (isomalto-oligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigero-oligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.) flour, sugar alcohol (maltitol, erythritol, sorbitol, paratinite , Xylitol, lactitol, etc. , Sugar-binding syrup (coupling sugar), and the like. These may be used alone or in combination of two or more. As is apparent from the above description regarding the energy percentage of lipids and proteins, the sugar content of the baked confectionery of the present invention is 30 to 60 energy%. Therefore, the sweetener component is formulated with attention to the sugar energy percentage. There is a need to.

  In addition, conventionally known or future known sweetening ingredients can also be used in place of sugars, specifically, aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract Products, stevia powder, etc.

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

When manufacturing the baked confectionery of this invention, components, such as suitable vitamins and minerals normally used according to the kind of product, can be mix | blended.
The vitamins used in the baked confectionery of the present invention 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. From the nutritional viewpoint, it is preferable to combine a plurality of these as much as possible. A vitamin derivative may be used as the vitamin.

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

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

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

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

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

  In the method for producing a baked confectionery according to the present invention, a dough containing each of the above components is first prepared. This can be done by mixing a predetermined amount of each of the above components with water and kneading the mixture. Preparation of the dough by mixing and kneading each of the above components can be performed appropriately using ordinary equipment, conditions and the like so that the obtained dough becomes uniform. For example, first, powdery raw material components are weighed and mixed, and a liquid animal protein material (milk, whole egg, etc.) containing a lot of water and moisture is mixed into the mixed powder. At this time, the water and liquid protein material can be preheated to about 50 ° C., and the temperature of the resulting fabric is raised to about 30 to 35 ° C. to soften the fabric, and the subsequent fabric Can be easily formed.

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

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

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

  The shape retention of the baked confectionery of the present invention is preferably in the range of 1.0 to 1.15. If the shape retention of the baked confectionery is less than 1.0, the baked confectionery has a rough texture, which is not preferable. Moreover, when it exceeds 1.15, the shape of the baked confectionery after baking will worsen and it is not preferable.

It is preferable that the hardness after baking of the baked confectionery of this invention is the range of 20-80N. If the hardness of the baked confectionery is less than 20 N, the baked confectionery becomes brittle, which is not preferable in production. Moreover, when it exceeds 80 N, it will become hard too much and it is not preferable as a foodstuff.

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

(Example 1)
Based on the formulation shown in Table 1, baked confectionery was obtained by the method of Preparation Method 1. The lipid energy ratio was adjusted to 45%, and the branched chain amino acid was adjusted to 1.7 g / 100 kcal. The starch raw material was blended in an amount of 0.8 part by weight with respect to 1 part by weight of the branched chain amino acid. The obtained baked confectionery was evaluated for shape retention and hardness by the methods described in Evaluation Methods 1 and 2. As shown in Table 3, the obtained baked confectionery had a shape retention of 1.0 and a hardness of 27N.

(Preparation method 1)
Margarine (ADEKA Co., Ltd.), granulated sugar and emulsifier (Sunsoft No. 818H, Taiyo Kagaku Co., Ltd.) are placed in a 4.8 L stainless steel bowl, and a mixer (KitchenAid model: KSM5, flat beater, FMI Co., Ltd.) ) And mixing at speed scale 2 for 2 minutes. Next, frozen whole eggs (for confectionery, QP Corporation) were added and mixed for 2 minutes at a speed scale of 2. Furthermore, after adding microcalmag S and vitamin mix and mixing for 3 minutes at speed scale 2, leucine, isoleucine, valine (L-leucine, L-isoleucine, L-valine, all Kyowa Hakko Bio Co., Ltd.), starch Add waxy corn-derived pregelatinized starch (waxy alpha Y, Sanwa Starch Co., Ltd.) and concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd.) as a raw material, 30 seconds on speed scale 1, 30 on speed scale 2 Mixing for 2 seconds. Finally, wheat flour (Nisshin Flour Wheat Flour, Nisshin Foods Co., Ltd.) was added and mixed at a speed scale 1 for 30 seconds and at a speed scale 2 for 1 minute to prepare a baked confectionery dough. The obtained dough was stretched into a uniform plate shape having a thickness of 7 mm with a rolling pin, and was cut out with a die having a diameter of 6 cm. Thereafter, the cut dough was baked at 170 ° C. for 14 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.) to obtain a baked confectionery.

(Evaluation method 1)
The shape retention of the baked confectionery of Examples 1 to 7 and the samples of Comparative Examples 1 to 8 is the ratio of the projected area after baking to the projected area before baking when the dough formed into a disk shape is viewed from above. A threshold value was set by the Threshold function using image analysis software (Scion Image, Scion Corporation), binarization processing was performed, and measurement was performed. The measurement was performed at n = 3, and the result was shown as an average value. The results are shown in Table 3.

(Evaluation method 2)
The hardness of the baked confectionery of Examples 1 to 7 and Comparative Examples 1 to 8 was determined by performing a rupture strength test on the baked confectionery obtained by baking using a creep meter (MODEL RHEONER2, Yamaden Co., Ltd.). The maximum load when performed was used as an index. The pressure-sensitive shaft was tested using a wedge shape having a length of 3 cm and a width of 1 mm. The measurement was performed at n = 5, and the result was shown as an average value. The results are shown in Table 3.

(Example 2)
In Example 1, except that the starch raw material was changed to starch acetate derived from tapioca, (Tapioca alpha-TP-2, Sanwa Starch Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a baked confectionery. . The shape retention of the obtained baked confectionery was 1.01, and the hardness was 25N. The results are shown in Table 3.

(Example 3)
In Example 1, a baked confectionery was obtained by repeating exactly the same preparation method as in Example 1, except that the starch raw material was changed to pregelatinized starch derived from glutinous rice (Motil Alpha, Joetsu Starch Co., Ltd.). The resulting baked confectionery had a shape retention of 1.07 and a hardness of 29N. The results are shown in Table 3.

Example 4
In Example 1, a baked confectionery was obtained by repeating exactly the same preparation method as in Example 1, except that the starch raw material was changed to potato-derived hydroxypropyl phosphate cross-linked starch (Elian VC120, Matsutani Chemical Co., Ltd.). The baked confectionery obtained had a shape retention of 1.0 and a hardness of 29N. The results are shown in Table 3.

(Example 5)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1 except that the starch raw material was changed to wheat-derived pregelatinized starch (wheat starch malt meal, Nippon Shinyaku Co., Ltd.). The obtained sample had a shape retention of 1.03 and a hardness of 9N. The results are shown in Table 3.

(Example 6)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1, except that the starch raw material was changed to corn starch (eclipse corn starch Y, Nippon Shokuhin Kako Co., Ltd.). The obtained sample had a shape retention of 1.04 and a hardness of 15N. The results are shown in Table 3.

(Comparative Example 1)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1 except that the starch raw material was changed to granulated sugar. The obtained sample had a shape retention of 1.16 and a hardness of 17N. 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 starch raw material was changed to tapioca dextrin (Paindex # 2, Matsutani Chemical Industry Co., Ltd.) adjusted to DE (decomposition degree) 11. Got. The obtained sample had a shape retention of 1.18 and a hardness of 18N. The results are shown in Table 3.

(Comparative Example 3)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1 except that the starch raw material was changed to tapioca dextrin (TK-16, Matsutani Chemical Industry Co., Ltd.) prepared in DE18. The obtained sample had a shape retention of 1.19 and a hardness of 25N. The results are shown in Table 3.

(Comparative Example 4)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that the starch raw material was changed to a corn dextrin of DE25 (Sandeck # 250, Sanwa Starch Co., Ltd.) in Example 1. The obtained sample had a shape retention of 1.18 and a hardness of 18N. The results are shown in Table 3.

(Example 7)
As shown in Table 3, a sample was obtained by repeating exactly the same preparation method as Example 1, except that 150.00 g of margarine, 114.00 g of granulated sugar, and 6.00 g of waxy alpha-Y as a starch raw material were changed. At this time, the lipid energy ratio was adjusted to 41% and the branched chain amino acid was adjusted to 2.0 g / 100 kcal. The obtained sample had a shape retention of 1.06 and a hardness of 23N. The results are shown in Table 3.

−：測定は実施せず

-: Measurement is not performed

(Example 8)
In Example 7, a sample was obtained by repeating exactly the same preparation method as in Example 7, except that 105.0 g of granulated sugar and 15.00 g of waxy alpha-Y were changed. The obtained sample had a shape retention of 1.0 and a hardness of 27N. The results are shown in Table 4.

Example 9
A sample was obtained by repeating exactly the same preparation method as in Example 7, except that in Example 7, granulated sugar was changed to 60.00 g and waxy alpha-Y was changed to 60.00 g. The obtained sample had a shape retention of 1.0 and a hardness of 42N. The results are shown in Table 4.

(Comparative Example 7)
In Example 7, a sample was obtained by repeating exactly the same adjustment method as in Example 7, except that 120.00 g of granulated sugar and waxy alpha-Y Y were changed to no formulation. The shape retention property of the obtained sample was 1.0, and the hardness was 19N. The results are shown in Table 4.

(Comparative Example 8)
In Example 7, the same adjustment method was repeated except that the granulated sugar was changed to 39.90 g and the waxy alpha-Y was changed to 80.00 g. However, the dough after kneading was not collected, and the subsequent rolling operation was continued. It was impossible.

Claims (3)

As branched chain amino acids, isoleucine, leucine and valine are added in a total of 1.0 to 4.0 g / 100 kcal, lipid is contained in 35 to 50 energy%, and from waxy corn starch, tapioca starch, glutinous rice starch and potato starch 0.1 to 1.2 parts by weight of at least one selected starch with respect to 1 part by weight of a branched chain amino acid , and flour, the shape retention after baking is 1.0 to 1.15, Baked confectionery having a hardness of 20 to 80 N after baking. The baked confectionery according to claim 1, wherein the blending ratio of isoleucine, leucine and valine is 1: 1.8 to 2.2: 0.9 to 1.1. Furthermore, the baked confectionery of Claim 1 or 2 formed by mix | blending a vitamin or a mineral.