JP6129622B2 - General nutrition food containing branched chain amino acids - Google Patents

Description

TECHNICAL FIELD The present invention relates to a comprehensive nutritional food in the form of a baked confectionery containing, as active ingredients, branched chain amino acids of isoleucine, leucine, and valine.
More specifically, the blended amount of the branched chain amino acid is 3.0 to 5.0 g per 100 kcal, and 9 to 16% by mass of soybean material based on whole fat soybean or defatted soybean, honey, liquid sugar, At least one of water candy and reduced water candy is blended with 5 to 10% by mass, protein is 3.0 to 6.0 g per 100 kcal, carbohydrate is 8.0 to 12.0 g per 100 kcal, and lipid is 100 kcal. The present invention relates to a branched chain amino acid-containing comprehensive nutritional food that is 3.0 to 6.0 g per unit and whose dietary fiber is 1.0 to 2.0 g per 100 kcal.

In patients with cirrhosis, protein and energy malnutrition (PEM) frequently occurs due to protein and energy metabolism abnormalities, and lack of both protein and energy. Abnormal energy metabolism is thought to be caused by a decrease in glycogen storage due to atrophy of the liver and poor glucose uptake in peripheral tissues due to insulin resistance. In particular, when the stomach is hungry early in the morning, there is an abnormality in the burning rate of the energy substrate, the burning rate of carbohydrates decreases, and the burning rate of lipids increases. It is said that the early morning starvation state of cirrhosis patients corresponds to the metabolic state at the time of fasting for 2-3 days in healthy persons. For the purpose of avoiding this starvation state, it has been clarified that intake of divided meal or night evening snack (LES) improves energy metabolism abnormality (Non-patent Document 1).
In addition, branched-chain amino acids have been administered to improve the low protein nutritional status of cirrhotic patients and have been effective. It has also been reported that administration of branched chain amino acids at night or before going to bed is more advantageous for protein synthesis (Non-patent Document 2). That is, it has been proved that when both branched chain amino acids and energy are administered preferentially at night or before going to bed, they are useful for improving protein and energy metabolism in cirrhotic patients.

For this reason, it is considered that a preparation containing three branched chain amino acids of isoleucine, leucine, and valine as an active ingredient and also capable of taking energy is effective in improving the nutritional status of cirrhotic patients. Currently, for the purpose of improving the nutritional status of patients with chronic liver failure associated with hepatic encephalopathy, a preparation containing three kinds of branched chain amino acids, carbohydrates, lipids and the like is commercially available. At the time of ingestion, the granules are dissolved in water to form a liquid (Amino Levan (registered trademark) EN, Hepan ED (registered trademark)), or are in a liquid state in advance (Hepas, Hepas II). All of the preparations are in a liquid form and are accompanied by water intake. When these preparations are used as LES, there is a problem that there is a feeling of abdominal fullness or stomach sag, sleep is disturbed, and nighttime toilet time due to water intake before going to bed is painful (Non-Patent Document 3). ). In particular, the elderly have problems from the viewpoint of administration.
Therefore, by adding at least one protein raw material of sodium casein or concentrated soybean protein and dietary fiber to the three branched chain amino acids of isoleucine, leucine, and valine, which are the active ingredients, shape retention is maintained even after baking. In addition, it can improve the PEM of cirrhosis patients such as chronic liver failure patients with hepatic encephalopathy, can also be used as LES, contains branched-chain amino acids in the form of baked confectionery that contains branched-chain amino acids as an active ingredient and can consume energy A comprehensive nutritional food is disclosed (Patent Document 1). Since this is a normal baked confectionery form, it is effective in that it can refrain from water intake, but there is a problem that it becomes 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.

Hisaki Moriwaki, Nutritional Evaluation and Treatment, 23 (1), 2006, pp. 79-81. Hideki Fukushima, Hepatobiliary pancreas, 50 (5), 2005, pp. 739-747. Nutritional Evaluation and Treatment, 24 (3), 2007, pp. 64-73.

JP 2010-246533 A

  The object of the present invention is to improve the PEM of cirrhosis patients such as chronic liver failure patients with hepatic encephalopathy, which is made in view of the above situation, and can be used as LES, and branched chain amino acids are effective. The present invention provides a branched-chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery, which can be used as an ingredient, can also take necessary energy, and has a hardness that can be easily consumed even by elderly people.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have obtained three kinds of branched chain amino acids, isoleucine, leucine and valine, which are active ingredients, soy protein, honey, liquid sugar, starch syrup or reduction. A combination of branched chain amino acids in the form of a baked confectionery that has a moist texture that is easy to ingest even after baking and in elderly people by blending at least one kind of syrup and dietary fiber The present inventors have found that a nutritional food can be obtained, and have completed the present invention based on this finding.
That is, this invention is shown to the following (1)-(6).
(1) A comprehensive nutritional food in the form of a baked confectionery containing three types of branched-chain amino acid compositions of isoleucine, leucine, and valine, wherein the branched-chain amino acid is 3.0 to 5.0 g per 100 kcal, and A protein comprising 9 to 16% by mass of soybean material based on whole fat soybeans or defatted soybeans, and 5 to 10% by mass of at least one of honey, liquid sugar, syrup, and reduced syrup. 3.0-6.0 g per 100 kcal, 8.0-12.0 g per 100 kcal carbohydrate, 3.0-6.0 g per 100 kcal lipid, 1.0-2.0 g per 100 kcal, hardness after firing 5～25N, Ri moisture content 5-12% by mass,
The dietary fiber, the whole fat soybean or defatted soybean as a dietary fiber other than soybean dietary fiber from soy material as a raw material, der Ru branched chain amino acid-containing comprehensive nutrition those containing guar gum enzymatic decomposition product.
(2) The branched chain according to (1), wherein the soybean material using the whole-fat soybean or the defatted soybean as a raw material is 0.5 to 1.0 part by mass with respect to 1 part by mass of the branched-chain amino acid composition. Amino acid-containing comprehensive nutritional food.
(3) Protein raw materials; water-soluble dietary fibers and / or insoluble dietary fibers; sugars; sweetening ingredients; vegetable oils, animal fats, processed fats and / or processed fats and oils containing these fats; vitamins; minerals Selected from: flavors, soy sauce, miso, chemical seasonings, flavor substances, caramel, natural colorants, emulsifiers, stabilizers, and / or preservatives; salt, yeast, enzymes, and / or swelling agents; The branched chain amino acid-containing comprehensive nutritional food according to (1) or (2), which contains at least one of the above.
(4) The above (1), wherein the soy dietary fiber derived from soybean material using the whole fat soybean or defatted soybean as a raw material is 0.1 to 0.5 parts by mass with respect to 1 part by mass of the branched chain amino acid composition. The branched chain amino acid-containing comprehensive nutritional food according to any one of to (3).
(5) The branched chain amino acid composition contains isoleucine, leucine, and valine, and the blending ratio thereof is 0.9 to 1.1: 1.8 to 2.2: 0.9 to 1.1. The branched chain amino acid-containing comprehensive nutritional food according to any one of (1) to (4).
(6) The branched chain amino acid-containing comprehensive nutritional food according to any one of (1) to (5), wherein vitamins and minerals are blended.

  As described above, the branched chain amino acid-containing comprehensive nutritional food of the present invention is a comprehensive nutritional food in the form of a baked confectionery containing three types of branched chain amino acid compositions of isoleucine, leucine, and valine. Amino acid is 3.0 to 5.0 g per 100 kcal, and 9 to 16% by mass of soybean material made from full-fat soybean or defatted soybean, and at least one of honey, liquid sugar, syrup, and reduced syrup When one kind is blended with 5 to 10% by mass, the hardness after firing has 5 to 25N. Can be used as LES because it can improve PEM in cirrhotic patients such as chronic liver failure patients with hepatic encephalopathy and does not involve excessive water intake when taking branched chain amino acid-containing total nutrition It is also preferable to provide a branched-chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery having a moist texture that includes a branched-chain amino acid as an active ingredient and can also consume energy.

Hereinafter, the branched chain amino acid-containing comprehensive nutritional food of the present invention will be described in detail.
The “baked goods confectionery” shown in the present invention means a product 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 goods, for example, flour, sugar, edible oils and fats as the main raw materials, if necessary, salt, dairy products, Eggs, swelling agents, etc. are added. Representative examples of the baked goods that meet this purpose include cookies, biscuits, and sachets.

The “hardness” of the present invention is the maximum load when a compressive strength test is performed using a rheometer (CR-500DX, Sun Scientific Co., Ltd.) at room temperature in the form of “baked goods” after baking. It means the result of “hardness”. The adapter is no. 34 (dental mold) is used, and the test is performed at mode 21, speed 60 mm / min.
The branched chain amino acid composition used in the branched chain amino acid-containing general nutritional food of the present invention is preferably composed of three types of isoleucine, leucine and valine.

  The compounding quantity of the branched chain amino acid mix | blended with the branched chain amino acid containing comprehensive nutritional food of this invention is 3.0-5.0g per 100kcal, Preferably it is the range of 3.5-4.5g. If the amount of the branched chain amino acid is less than 3.0 g, the target branched chain amino acid amount cannot be taken, which is not preferable. On the other hand, if it exceeds 5.0 g, the baked baked goods do not have sufficient texture, which is not preferable.

The branched chain amino acid-containing comprehensive nutritional food of the present invention requires a soybean material using whole fat soybean or defatted soybean as a raw material.
Specific examples of soy materials made from full-fat soybeans or defatted soy beans used in the branched chain amino acid-containing comprehensive nutritional food of the present invention include soy flours made from full-fat soy beans, soy flour, As the soybean material used as a raw material, okara powder, concentrated soybean protein, soybean bran and the like can be used.
The blending amount of the soy material made from the whole fat soybean or the defatted soybean to be blended with the branched chain amino acid-containing comprehensive nutritional food of the present invention is 9 to 16% by mass, preferably 10 to 15% by mass as the dry weight. is there. When the blending amount of the soybean material made from full-fat soybean or defatted soybean is less than 9% by mass, the baked baked confectionery becomes brittle and shatters during transportation, which is not preferable. On the other hand, if it exceeds 16 mass%, the baked confectionery becomes hard and does not have a moist texture, which is not preferable.

The branched chain amino acid-containing comprehensive nutritional food of the present invention contains a protein raw material conventionally used in foods within the range not departing from the gist of the present invention, except for a soybean material made from whole fat soybean or defatted soybean. May be. Examples of protein materials include vegetable protein materials such as wheat protein and corn gluten meal. In addition to dairy products such as milk and skim milk, animal protein raw materials include milk proteins such as casein, whey, total milk protein (TMP), milk protein concentrate (MPC), and egg white. And collagen, protamine and the like.
The protein in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 3.0 to 6.0 g, preferably 3.5 to 5.5 g per 100 kcal. If the protein is less than 3.0 g per 100 kcal, the target protein mass cannot be ingested, such being undesirable. On the other hand, if it exceeds 6.0 g per 100 kcal, the baked baked goods become hard and do not have a moist texture, which is not preferable.

The branched chain amino acid-containing comprehensive nutritional food of the present invention is a food that has been conventionally used in foods within the scope not departing from the gist of the present invention, other than soy dietary fiber derived from a soy material made from whole fat soybeans or defatted soybeans. You may mix | blend a fiber. As dietary fiber to be blended, various known dietary fibers conventionally used in foods can be used singly or in combination of two or more. For example, water-soluble dietary fiber such as guar gum enzymatic degradation, 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 glory fruit dietary fiber, citrus fiber, cellulose, wheat fiber, oat fiber, potato fiber, soybean fiber, lignin.
The dietary fiber in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 1.0 to 2.0 g per 100 kcal. If the blended amount of dietary fiber is less than 1.0 g per 100 kcal, the baked baked goods become brittle and shatter during transportation, which is not preferable. On the other hand, if it exceeds 2.0 g per 100 kcal, the baked confectionery becomes hard and does not have a moist texture, which is not preferable.

The branched chain amino acid-containing comprehensive nutritional food of the present invention requires at least one of honey, liquid sugar, syrup, and reduced syrup.
Any known honey, liquid sugar, syrup, and reduced syrup can be used in the branched chain amino acid-containing comprehensive nutritional food of the present invention as long as they are known in the foods.
The amount of at least one of honey, liquid sugar, syrup, or reduced syrup mixed in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 5 to 10% by mass, preferably 6 to 9% by mass. is there. Two or more of these can be blended, but the total amount must be within the above range. If the blending amount of at least one of honey, liquid sugar, syrup, or reduced syrup is less than 5% by mass, the baked baked goods do not have a moist texture, which is not preferable. On the other hand, if it exceeds 10% by mass, it becomes too soft and the texture becomes worse, which is not preferable.
The branched chain amino acid-containing comprehensive nutritional food of the present invention includes various known sugars conventionally used in foods, except for honey, liquid sugar, syrup, and reduced syrup, within the scope of the present invention. May be blended.
For example, monosaccharides such as glucose (glucose), lactose (lactose), fructose (fructose), disaccharides such as sucrose, granulated sugar, trehalose, maltose, isomaltose, glycogen, dextrin, starch (wheat starch, etc.) Sugars, invert sugars, oligosaccharides (isomalto-oligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, xylo-oligosaccharides, gentio-oligosaccharides, nigerooligosaccharides, theande-oligosaccharides, soybean oligosaccharides, etc.) Sorbitol, paratinite, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), and the like. These may be used alone or in combination of two or more.
In addition, various known or future sweetening ingredients that have been conventionally used in foods can be used in addition to at least one of honey, liquid sugar, syrup, and reduced syrup. Specifically, sweet ingredients such as aspartame, acesulfame potassium, sucralose, aritem, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like may be used.
The sugar in the branched chain amino acid-containing comprehensive nutritional food of the present invention is 8.0 to 12.0 g per 100 kcal including at least any one of the above honey, liquid sugar, syrup, and reduced syrup, preferably 8. The range is 5 to 11.5 g. If the sugar content is less than 8.0 g per 100 kcal, the target sugar mass cannot be ingested, such being undesirable. On the other hand, when the amount exceeds 12.0 g per 100 kcal, the amount of sugar to be taken becomes excessive, which is not preferable.

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 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 lipid in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 3.0 to 6.0 g, preferably 3.5 to 5.5 g per 100 kcal. If the amount of lipid is less than 3.0 g per 100 kcal, the desired amount of lipid cannot be ingested, such being undesirable. On the other hand, if it exceeds 6.0 g per 100 kcal, the amount of lipid to be taken becomes excessive, which is not preferable.

When producing the branched chain amino acid-containing comprehensive nutritional food of the present invention, components such as appropriate vitamins and minerals that are usually used can be blended depending on the type of product.
The vitamins used in the branched chain amino acid-containing comprehensive nutritional food 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 can be mentioned, and 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 the vitamin, the following range is appropriate per 100 kcal of the 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

Examples of the minerals used in the branched chain amino acid-containing comprehensive nutritional food of the present invention include sodium, potassium, calcium, magnesium, phosphorus, and zinc, and it is preferable to combine a plurality of these as much as possible. These may be blended as an inorganic electrolyte component or may be 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 the 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

The branched chain amino acid-containing comprehensive nutritional food of the present invention contains various additives used for the purpose of increasing nutritional value, imparting flavor, or coloring, as necessary, in addition to the main component. Furthermore, it can contain. Examples of the additives include flavors for the purpose of imparting flavor (synthetic flavors and natural flavors), soy sauce, miso, chemical seasonings, flavor substances (cheese, chocolate, etc.), caramels for coloring purposes, natural Other examples include 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 branched chain amino acid containing comprehensive nutritional food of the present 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 salt, yeast, enzyme, swelling agent and the like to be added can be the same as the amount in which they are usually added, and can generally be up to about 1% by mass.

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. 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 the final product and the ease of handling. The fabric may be cut as necessary.
In the present invention, it is indispensable to heat and bake the above-mentioned dough, thereby having a hardness that is easily ingested by elderly people, having a moist texture, and containing a high content of branched chain amino acids. A comprehensive nutritional food in the form of a desired baked goods 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 present invention, on the basis of the composition range described above, the present invention can be further obtained by using a method conventionally known as a production method of Examples and baked goods described later, or a method newly provided in the future. The objective branched-chain amino acid-containing comprehensive nutritional food can be produced.

The hardness of the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 5 to 25N. When the hardness of the branched chain amino acid-containing comprehensive nutritional food is less than 5N, the branched chain amino acid-containing comprehensive nutritional food becomes brittle and shatters during transportation. On the other hand, if it exceeds 25N, the baked confectionery becomes very hard and does not have a moist texture, which is not preferable.
The water content of the branched chain amino acid-containing general nutritional food of the present invention is 5 to 12% by mass, preferably 7 to 10% by mass. If the water content of the branched chain amino acid-containing general nutritional food is less than 5% by mass, the branched chain amino acid-containing general nutritional food becomes hard and difficult to eat. On the other hand, if it exceeds 12% by mass, the branched chain amino acid-containing comprehensive nutritional food is not suitable for long-term storage.

  The branched chain amino acid-containing comprehensive nutritional food thus obtained is composed of three kinds of branched chain amino acid compositions of isoleucine, leucine, and valine, which are active ingredients, and a soybean material using whole fat soybean or defatted soybean as a raw material. , By adding at least one of honey, liquid sugar, starch syrup or reduced starch syrup, and dietary fiber, it has a hardness of 5 to 25 N after firing, such as patients with chronic liver failure with hepatic encephalopathy It can improve PEM in cirrhotic patients, can be used as LES, has a good texture, and can take in branched chain amino acids and energy.

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 Tables 1 and 2, a branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 1. In addition, the composition of the vitamin mix in Table 1 is as shown in Table 2. The hardness of the obtained sample was 7.6 N, the water content was 8.7%, and the sensory test was “◎”. The results are shown in Table 6.

(Preparation method 1)
Margarine, chocolate flavor, butter flavor, maltose, sorbitol, guar gum hydrolyzate, orange peel, honey are placed in a 4.8 L stainless steel bowl, and a mixer (KitchenAid model: KSM5, flat beater, FMI Co., Ltd.) is added. Used and mixed on speed scale 2 for 2 minutes. 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 30 seconds 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. The weight after firing was 12 g. At this time, the blending amount of soybean powder was 6.9% by mass, the blending amount of okara powder was 5.6% by mass, and the blending amount of honey was 7.5% by mass.

(Evaluation Method 1) “Hardness” in Examples and Comparative Examples is a compressive strength test using a rheometer (CR-500DX, Sun Science Co., Ltd.) at room temperature in the form of “baked goods” after baking. The maximum load when performed was defined as “hardness”. The adapter is no. 34 (dental mold) was used, and the test was performed at mode 21 and speed of 60 mm / min.
(Evaluation method 2)
The moisture content of the samples of Examples and Comparative Examples was measured at 110 ° C. using an infrared moisture meter (model number: AD-4715, A & D Corporation).
(Evaluation 3)
As an evaluation of the texture of a branched chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery, 10 inspectors eat and respond with either “good texture” or “bad texture” Based on the number of persons, a sensory test was performed according to the criteria shown in Table 3 below.

(Example 2)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that the soybean powder was changed to concentrated soybean protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 4.2 mass%) in Example 1. . The hardness of the obtained sample was 7.8 N, the water content was 8.5%, and the sensory test was “◎”. The results are shown in Table 6.
(Example 3)
In Example 1, okara powder was concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 2.0 mass%) and soybean dietary fiber (FIBRIM (registered trademark) 2000 IP, DuPont Co., Ltd., blending amount: A sample was obtained by repeating exactly the same preparation method as in Example 1 except that the content was changed to 2.7% by mass). The hardness of the obtained sample was 8.1 N, the water content was 8.9%, and the sensory test was “◎”. The results are shown in Table 6.
Example 4
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that in Example 1, honey was changed to isomerized liquid sugar (Neufract 55, Showa Sangyo Co., Ltd.). The hardness of the obtained sample was 7.7 N, the water content was 8.3%, and the sensory test was “◎”. The results are shown in Table 6.
(Example 5)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1, except that the honey was changed to water candy (Bakugashi Wrap P 85C, Nippon Corn Starch Co., Ltd.). The hardness of the obtained sample was 8.7 N, the water content was 8.9%, and the sensory test was “◎”. The results are shown in Table 6.
(Example 6)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1 except that the honey was changed to reduced water candy (SE 600, Bussan Food Science Co., Ltd.). The hardness of the obtained sample was 8.2 N, the water content was 8.6%, and the sensory test was “◎”. The results are shown in Table 6.

(Comparative Example 1)
In Example 1, soy flour was mixed with casein calcium (casein calcium S, Nippon Shinyaku Co., Ltd., blending amount: 3.3 mass%) and soybean dietary fiber (FIBRIM (registered trademark) 2000 IP, DuPont Co., Ltd., blending amount: 1). The sample was obtained by repeating exactly the same preparation method as in Example 1 except that the content was changed to 0.0 mass%. The hardness of the obtained sample was 31.5 N, the water content was 8.8%, and the sensory test was “x”. The results are shown in Table 6.
(Comparative Example 2)
In Example 1, soy flour was made from whey protein (Lacprodan DI-9224, Erlaughs Ingredients Japan Co., Ltd., blending amount: 3.5% by mass) and soy dietary fiber (FIBRIM (registered trademark) 2000 IP, DuPont stock). A sample was obtained by repeating exactly the same preparation method as in Example 1 except that the amount was changed to 1.0% by mass. The hardness of the obtained sample was 32.4 N, the water content was 8.7%, and the sensory test was “x”. The results are shown in Table 6.
(Comparative Example 3)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1, except that the honey was changed to granulated sugar (S, Wada Seika Co., Ltd.). The hardness of the obtained sample was 25.6 N, the water content was 9.5%, and the sensory test was “x”. The results are shown in Table 6.
(Comparative Example 4)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1 except that the honey was changed to dextrin (Sandeck # 150, Sanwa Starch Co., Ltd.). The hardness of the obtained sample was 27.9 N, the water content was 8.3%, and the sensory test was “x”. The results are shown in Table 6.
(Comparative Example 5)
In Example 1, okara powder was concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 2.4% by mass) and water-soluble dietary fiber (Polydextrose, Starlite III, Koyo Shokai Co., Ltd., blending amount) The sample was obtained by repeating exactly the same preparation method as in Example 1 except that the content was changed to 2.5% by mass). The hardness of the obtained sample was 28.6 N, the water content was 9.9%, and the sensory test was “x”. The results are shown in Table 6.
(Comparative Example 6)
In Example 1, okara powder was concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 2.4% by mass) and water-soluble dietary fiber (gum arabic, gum arabic gum A, Ina Food Industry Co., Ltd., blended) A sample was obtained by repeating exactly the same preparation method as in Example 1 except that the amount was changed to 2.7% by mass). The hardness of the obtained sample was 30.1 N, the water content was 8.6%, and the sensory test was “x”. The results are shown in Table 6.
(Comparative Example 7)
In Example 1, okara powder was concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 2.4% by mass) and water-soluble / insoluble mixed dietary fiber (agar, Inagar A-7, Ina Food Industry) A sample was obtained by repeating exactly the same preparation method as in Example 1 except that the amount was changed to Co., Ltd., blending amount: 2.7% by mass). The hardness of the obtained sample was 35.4 N, the water content was 8.3%, and the sensory test was “x”. The results are shown in Table 6.

  The present invention includes at least one of three kinds of branched chain amino acids, isoleucine, leucine, and valine, which are active ingredients, soy material made from whole fat soybean or defatted soybean, honey, liquid sugar, syrup, and reduced syrup By adding saccharides and dietary fiber, it has moderate hardness after firing, can improve PEM in patients with cirrhosis such as chronic liver failure patients with hepatic encephalopathy, and also used as LES The present invention relates to a branched chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery that contains a branched chain amino acid as an active ingredient and can also take in energy, and can be sufficiently utilized industrially.

Claims (6)

A comprehensive nutritional food in the form of a baked confectionery blended with three branched chain amino acid compositions of isoleucine, leucine, and valine, wherein the branched chain amino acid is 3.0 to 5.0 g per 100 kcal, and whole fat 9 to 16% by mass of soybean material made from soybeans or defatted soybeans, and 5 to 10% by mass of at least one of honey, liquid sugar, syrup and reduced syrup, and 3 protein per 100 kcal. 0.0-6.0 g, carbohydrate is 8.0-12.0 g per 100 kcal, lipid is 3.0-6.0 g per 100 kcal, dietary fiber is 1.0-2.0 g per 100 kcal, hardness 5～25N, Ri moisture content 5-12% by mass,
The dietary fiber, the whole fat soybean or defatted soybean as a dietary fiber other than soybean dietary fiber from soy material as a raw material, der Ru branched chain amino acid-containing comprehensive nutrition those containing guar gum enzymatic decomposition product.   The branched chain amino acid-containing comprehensive nutrition according to claim 1, wherein the soybean material using the whole fat soybean or the defatted soybean as a raw material is 0.5 to 1.0 part by mass with respect to 1 part by mass of the branched chain amino acid composition. Food. Protein raw materials; water-soluble dietary fibers and / or insoluble dietary fibers; sugars; sweetening ingredients; vegetable oils, animal fats, processed fats and / or processed fats and oils containing these fats; vitamins; minerals; , Soy sauce, miso, chemical seasoning, flavor substance, caramel, natural colorant, emulsifier, stabilizer, and / or preservative additive; salt, yeast, enzyme, and / or swelling agent; branched chain amino acid-containing total nutrition according to claim 1 or 2 are those containing or.   The soybean diet fiber derived from soybean material using the whole fat soybean or defatted soybean as a raw material is 0.1 to 0.5 parts by mass with respect to 1 part by mass of the branched chain amino acid composition. A branched chain amino acid-containing comprehensive nutritional food according to claim 1.   The branched chain amino acid composition contains isoleucine, leucine and valine, and the blending ratio thereof is 0.9 to 1.1: 1.8 to 2.2: 0.9 to 1.1. The branched chain amino acid-containing comprehensive nutrition food according to any one of 4 above.   The branched chain amino acid-containing comprehensive nutritional food according to any one of claims 1 to 5, wherein vitamins and minerals are blended.