JPH0458304B2 - - Google Patents

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Publication number
JPH0458304B2
JPH0458304B2 JP59042739A JP4273984A JPH0458304B2 JP H0458304 B2 JPH0458304 B2 JP H0458304B2 JP 59042739 A JP59042739 A JP 59042739A JP 4273984 A JP4273984 A JP 4273984A JP H0458304 B2 JPH0458304 B2 JP H0458304B2
Authority
JP
Japan
Prior art keywords
amino acids
branched chain
chain amino
protein
weight
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
JP59042739A
Other languages
Japanese (ja)
Other versions
JPS60186261A (en
Inventor
Toshio Iijima
Yasushi Takano
Shinichiro Ootsuka
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ajinomoto Co Inc
Original Assignee
Ajinomoto Co Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ajinomoto Co Inc filed Critical Ajinomoto Co Inc
Priority to JP59042739A priority Critical patent/JPS60186261A/en
Publication of JPS60186261A publication Critical patent/JPS60186261A/en
Publication of JPH0458304B2 publication Critical patent/JPH0458304B2/ja
Granted legal-status Critical Current

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Description

【発明の詳細な説明】[Detailed description of the invention]

本発明は、食品組成物に関し、特に、分岐鎖ア
ミノ酸を含有する食品組成物の嗜好性を改善し、
その摂食を容易にし、分岐鎖アミノ酸に期待した
栄養生理効果の発揮を助長することを目的とする
ものである。 近年、アミノ酸の栄養生理学的効果についての
知見が増大するのに伴い、これを健康の維持増進
や、疾病の予防治療に利用しようとする試みも多
くなされるに至つた。 アミノ酸が、重要な栄養素であるタンパク質の
構成成分であるとの本質からみても、食品とし
て、あるいは食品に添えられた形で給与すること
が最も自然であり、長期多量の摂取にも適合した
形態であるといえよう。 しかるに、分岐鎖アミノ酸は苦味を呈し、飲料
とした場合には分岐鎖アミノ酸は溶解し、摂取に
大きい障害となつていた。 本発明者等は、この問題解決のため種々検討を
重ねた結果、即ち、L−イソロイシン、L−ロ
イシン及びL−バリンが2.0〜0.6:1:0.4〜0.8
の重量比で配合されている分岐鎖アミノ酸を固体
状食品組成物の固型物あたり2〜30重量%含有
し、 分岐鎖アミノ酸に対して重量比で3〜30倍量
の蛋白質を含有し、更に甘味物質を含有する固
定状食品組成物を提供することにより本発明を完
成した。また、本発明の固体状食品組成物は苦味
を除くのに効果があり、抵抗感なく食することが
可能となり、更に蛋白質により組織化されている
ので食感上も食べ易いという利点がある。 本発明で用いる分岐鎖アミノ酸としては、イソ
ロイシン、ロイシン、バリンが対称になるが、こ
れ等は製品形態、用途に応じ、使用目的によりこ
れ等の内から1種または2種以上を適宜選択使用
する。更に使用目的により、上記以外のアミノ酸
等を併用することもさしつかえない。特に、イソ
ロイシン:ロイシン:バリンの割合が重量比で
2.0〜0.6:1:0.4〜0.8となるように調製した時、
筋肉運動の機能を向上させる効果がすぐれてい
る。この比率はこれ等アミノ酸の筋肉中の平均的
な存在比および筋肉における代謝速度を調べて決
めたものである。このようなアミノ酸は、速やか
に吸収されて血中に移行し体内各臓器に運ばれ、
筋肉にも供給され利用される。 これらの分岐鎖アミノ酸は、固型物中の分岐鎖
アミノ酸の割合が2重量%以上、好ましくは5重
量%以上である必要があり、2重量%未満では分
岐鎖アミノ酸を含有させる効果が表われず、更に
30重量%以上では分岐鎖アミノ酸特有のフレーバ
ー、苦味が強くなる。分岐酸アミノ酸の他のアミ
ノ酸またはその誘導体を混合して添加することも
可能であり、遊離のアミノ酸中分岐鎖アミノ酸の
割合が40重量%以上、好ましくは70重量%以上と
なるまで配合することができる。このような割合
の食品組成物は筋肉運動の機能の維持増強に優れ
た効果を現わす。 更に、少なくとも蛋白質を含有せしめて固体状
の食品組成物とする。蛋白質としては、大豆タン
パク質、小麦グルテンなどの植物性タンパク質
や、卵粉、カゼインなどの動物性タンパク質な
ど、どのようなものであつてもよい。これ等タン
パク質を酸あるいは酵素で処理し完全にあるいは
部分的に加水分解したものを用いることも本発明
の範囲に属するものである。 蛋白質の添加量は、分岐鎖アミノ酸の種類、含
量、食品組成物の形態などによるが、分岐鎖アミ
ノ酸に対し重量比で3倍量ないし30倍量添加すれ
ば蛋白質が有効に分岐鎖アミノ酸を被覆し、食す
る時にも分岐鎖アミノ酸の苦味の有効にマスキン
グする。 以上の他本発明による製品には、一般栄養成分
として、炭水化物類、油脂類、ミネラル類、ビタ
ミン類などを使用の態様に合わせて栄養バランス
を考慮して用いることが出来る。 炭水化物類としては、米粉、小麦粉、小麦澱
粉、コーン・スターチ、甘藷澱粉、馬鈴薯澱粉な
ど澱粉や澱粉を主体とする原料素材、又はこれ等
の加工品、部分分解物を用いる。 油脂類はエネルギー源としての他、必須脂肪酸
の給源として添加することが望ましい。エネルギ
ー供給を制御するために含量を低くする場合で
も、少くとも3%は含有するようにすれば好まし
い。大豆油、コーン油、ナタネ油、綿実油、ヒマ
ワリ油、パーム油、オリーブ油などの食物油や、
牛脂、豚脂、乳脂、魚脂などの動物油脂を用いる
ことが出来、これ等の油脂類をエステル交換や水
素添加などにより加工したものであつてもよい。 ミネラル類としては、ナトリウム、カリウム、
カルシウム、マグネシウム、鉄などの塩類からな
る無機質の賦形剤が用いられる。 ビタミン類としては、脂溶性(A、D、E、
F、Kなど)および水溶性(B1、B2、B6、B12
C、ナイアシン、など)の各ビタミンを用いるこ
とが出来る。更にガム質として、アラビアガム、
キサンタンガム、グアーガムなどを用いることが
できる。 製品の嗜好性を向上させるため、調味料、着香
料、着色料を適宜配合することが出来る。 分岐鎖アミノ酸と蛋白質のみを用いた場合に
は、味覚のバランスが必ずしも好ましくないの
で、蛋白質と甘味物質との併合により、他のアミ
ノ酸を補添し、苦味をマスキングし、組成物を組
織化することができる。甘味物質としては、糖
類、糖アルコール、α−L−アスパラチル−L−
フエニルアラニンメチルエステルなどを用いるこ
とができる。糖類としては、具体的にはブドウ
糖、果糖、キシロース、リボース、蔗糖、麦芽
糖、乳糖などを用いることができ、甘味を有する
ものであれば他の素材と併用することも可能であ
る。 特にα−L−アスパラチル−L−フエニルアラ
ニンメチルエステルまたは糖アルコールを用いた
ときに分岐鎖アミノ酸の苦味をマスキングし、後
味の優れたものとなる。 本発明による食品組成物の製品形態としては、
粉末、固体成形物等をとり得、ゼリー、錠菓、
飴、チヨコレート、クラツカー、ケーキ、パン等
多様であり、これによつて本発明が限定されるも
のではない。 このような製品形態に仕上げるため、それぞれ
の目的に応じて他の食品原料素材、栄素素成分や
呈味料、賦形料、乳化料、保存料等の食品添加物
を併せ用いることも可能である。 これらはゲル化物のようなゼリーとする方法、
錠剤とする方法、顆粒とする方法、カプセルとす
る方法、圧縮成形し棒状、板状などに成形する方
法、など種々の方法により加工することができ、
食する時に分岐鎖アミノ酸がなるべく溶解しない
ようにすればよい。即ち、分岐鎖アミノ酸は強い
苦味を呈し、製品の形態として、溶液状、懸濁物
状、練り物状とした場合には分岐鎖アミノ酸が溶
解してしまい、食した時に強い苦味を有するので
あまり好ましくない。運動選手等が一時的に多量
の分岐鎖アミノ酸を食する場合には、分岐鎖アミ
ノ酸の粉末に蛋白質好ましくは蛋白質および糖類
で被覆し、錠剤、顆粒、カプセルなどとすること
により嗜好性が改良される。被覆するような場合
にあつても蛋白質または糖類が溶解する以前に食
するのがよい。 分岐鎖アミノ酸のみでは苦味が強いので一定量
以上は添加できないが、蛋白質を含有せしめた場
合には蛋白質が消化され実質的に上限を上まわる
量の分岐鎖アミノ酸を添加したこととなり好まし
い。 分岐鎖アミノ酸は、他の一般のアミノ酸が主と
して肝臓で台車されるのとは異り、筋肉で代謝さ
れて、筋肉に対するエネルギーの給源となる。更
にストレス下にある状態で生起し易い筋肉タンパ
ク質の分解を制御し、合成を促すので、本発明の
固体状食品組成物を食することにより、筋肉運動
の機能が維持増強される。 実施例 1 表1に示す配合で常法に従い錠菓を試作した。
各配合品を乳鉢で均一に混合、粉砕し手動の打錠
機(JASCO(株)製)に2gづつ投入した。圧力100
Kg/cm2にて10秒間打錠し、直径20mm厚さ5mmの錠
菓が得られた。 評価は5名のパネルで行なつたがサンプル−A
はアミノ酸特有の苦味と酸味が強く食べるのは困
難であつたが、サンプルB、Cは砂糖濃度が増え
ると苦味も弱くなり、サンプルC、Dは抵抗なく
摂食出来た。
The present invention relates to food compositions, and in particular improves the palatability of food compositions containing branched chain amino acids,
The purpose is to facilitate their ingestion and to promote the nutritional and physiological effects expected from branched chain amino acids. In recent years, as knowledge about the nutritional and physiological effects of amino acids has increased, many attempts have been made to utilize them to maintain and improve health and prevent and treat diseases. Considering the fact that amino acids are constituents of protein, which is an important nutrient, it is most natural to provide them as food or as an accompaniment to food. It can be said that it is. However, branched chain amino acids have a bitter taste, and when made into a drink, branched chain amino acids dissolve, posing a major obstacle to intake. As a result of various studies to solve this problem, the present inventors found that L-isoleucine, L-leucine and L-valine are 2.0-0.6:1:0.4-0.8.
The solid food composition contains 2 to 30% by weight of branched chain amino acids, which are blended in a weight ratio of Furthermore, the present invention was completed by providing a fixed food composition containing a sweet substance. In addition, the solid food composition of the present invention is effective in removing bitterness, making it possible to eat it without any discomfort, and furthermore, since it is organized by protein, it has the advantage of being easy to eat. The branched chain amino acids used in the present invention include isoleucine, leucine, and valine, but one or more of these may be selected and used depending on the product form and purpose of use. . Furthermore, depending on the purpose of use, amino acids other than those mentioned above may be used in combination. In particular, the ratio of isoleucine:leucine:valine is
When prepared to have a ratio of 2.0 to 0.6:1:0.4 to 0.8,
It is highly effective in improving muscle movement function. This ratio was determined by examining the average abundance ratio of these amino acids in muscle and the metabolic rate in muscle. These amino acids are quickly absorbed, transferred to the bloodstream, and transported to each organ in the body.
It is also supplied to and used by muscles. The proportion of branched chain amino acids in the solid substance must be 2% by weight or more, preferably 5% by weight or more, and if it is less than 2% by weight, the effect of containing the branched chain amino acids will not be apparent. zu, furthermore
If it exceeds 30% by weight, the flavor and bitterness characteristic of branched chain amino acids will become stronger. It is also possible to mix and add branched-chain amino acids with other amino acids or their derivatives, and to add them until the proportion of branched-chain amino acids in free amino acids is 40% by weight or more, preferably 70% by weight or more. can. A food composition having such a ratio exhibits an excellent effect on maintaining and enhancing muscle motor function. Furthermore, it contains at least protein to form a solid food composition. The protein may be of any kind, including vegetable proteins such as soybean protein and wheat gluten, and animal proteins such as egg powder and casein. It also falls within the scope of the present invention to use proteins that have been completely or partially hydrolyzed by treatment with acids or enzymes. The amount of protein added depends on the type and content of the branched chain amino acids, the form of the food composition, etc., but if the amount is added 3 to 30 times the weight of the branched chain amino acids, the protein will effectively cover the branched chain amino acids. It also effectively masks the bitter taste of branched chain amino acids when eaten. In addition to the above, the product according to the present invention may contain carbohydrates, fats and oils, minerals, vitamins, etc. as general nutritional ingredients, taking into account the nutritional balance depending on the mode of use. As carbohydrates, starch or starch-based raw materials such as rice flour, wheat flour, wheat starch, corn starch, sweet potato starch, and potato starch, or processed products or partially decomposed products thereof are used. It is desirable to add fats and oils not only as an energy source but also as a source of essential fatty acids. Even if the content is lowered to control energy supply, it is preferable to contain at least 3%. Food oils such as soybean oil, corn oil, rapeseed oil, cottonseed oil, sunflower oil, palm oil, and olive oil;
Animal fats and oils such as beef tallow, lard, milk fat, and fish fat can be used, and these fats and oils may be processed by transesterification, hydrogenation, or the like. Minerals include sodium, potassium,
Inorganic excipients consisting of salts such as calcium, magnesium, and iron are used. As vitamins, fat-soluble (A, D, E,
F, K, etc.) and water-soluble (B 1 , B 2 , B 6 , B 12 ,
C, niacin, etc.) can be used. Furthermore, gum arabic,
Xanthan gum, guar gum, etc. can be used. In order to improve the palatability of the product, seasonings, flavoring agents, and coloring agents can be added as appropriate. If only branched chain amino acids and proteins are used, the balance of taste is not necessarily favorable, so by combining proteins and sweet substances, other amino acids are added, masking bitterness, and organizing the composition. be able to. Sweet substances include sugars, sugar alcohols, α-L-asparatyl-L-
Phenylalanine methyl ester and the like can be used. As the sugar, specifically, glucose, fructose, xylose, ribose, sucrose, maltose, lactose, etc. can be used, and as long as it has a sweet taste, it can also be used in combination with other materials. In particular, when α-L-asparatyl-L-phenylalanine methyl ester or sugar alcohol is used, the bitter taste of branched chain amino acids is masked, resulting in an excellent aftertaste. The product form of the food composition according to the present invention is as follows:
Can be used as powder, solid molded products, etc., such as jelly, tablet confectionery, etc.
The present invention is not limited to a wide variety of foods, such as candy, chocolate, crackers, cakes, and bread. In order to create such products, it is also possible to use other food raw materials, nutritional components, flavoring agents, excipients, emulsifiers, preservatives, and other food additives depending on the purpose. It is. These can be made into a gel-like jelly,
It can be processed by various methods such as tablets, granules, capsules, compression molding into rods, plates, etc.
The branched chain amino acids should be kept from dissolving as much as possible when eaten. That is, branched chain amino acids have a strong bitter taste, and if the product is in the form of a solution, suspension, or paste, the branched chain amino acids will dissolve and have a strong bitter taste when eaten, so it is not desirable. do not have. When athletes and the like temporarily consume large amounts of branched chain amino acids, palatability can be improved by coating branched chain amino acid powder with protein, preferably protein and saccharide, and forming it into tablets, granules, capsules, etc. Ru. Even if the food is coated, it is best to eat it before the protein or sugar dissolves. If branched chain amino acids alone have a strong bitter taste, it is not possible to add more than a certain amount, but if protein is included, the protein will be digested and the amount of branched chain amino acids that is substantially above the upper limit will be added, which is preferable. Unlike other general amino acids, which are mainly metabolized in the liver, branched chain amino acids are metabolized in the muscles and serve as an energy source for the muscles. Furthermore, it controls the decomposition of muscle protein, which tends to occur under stress, and promotes its synthesis, so that by eating the solid food composition of the present invention, muscle motor function is maintained and enhanced. Example 1 A tablet confectionery was experimentally produced according to a conventional method using the formulation shown in Table 1.
Each compounded product was mixed uniformly in a mortar, pulverized, and 2 g each was charged into a manual tablet press (manufactured by JASCO Co., Ltd.). pressure 100
The tablets were compressed for 10 seconds at Kg/cm 2 to obtain tablets with a diameter of 20 mm and a thickness of 5 mm. The evaluation was carried out by a panel of five people, and sample-A
It was difficult to eat because of the strong bitterness and sourness characteristic of amino acids, but the bitterness of samples B and C became weaker as the sugar concentration increased, and samples C and D could be eaten without resistance.

【表】 実施例 2 表2に示す配合にて常法に従いゼリー様食品を
試作した。
[Table] Example 2 A jelly-like food was prepared according to a conventional method using the formulation shown in Table 2.

【表】【table】

【表】 4種のサンプルについて、10名のパネルによる
官能評価(10点法)およびレオメーター(不動工
業(株)製)によるゼリー強度を測定した。結果を表
3に示したが、含量が少なくなるとアミノ酸の苦
味が激しく食べるのが困難であつたが、サンプル
BはAに比較しても大差なく容易に摂食出来た。
[Table] Sensory evaluation by a panel of 10 people (10-point method) and jelly strength measurement using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) were carried out for the four types of samples. The results are shown in Table 3. When the content was low, the bitterness of the amino acids was intense and it was difficult to eat, but Sample B was easy to eat with no significant difference compared to Sample A.

【表】 実施例 3 実施例1で試作した錠菓(サンプルB、D)を
粉砕した原末を用いてラツトの運動量の測定を行
なつた。使用したラツトは雄のSD系のもので、
6週令(体重165g前後)である。本実験に入る
1週間前より予備飼育して実験環境に慣らした。
ラツトは5頭ずつ2群に区分けした。第1群には
サンプルBを、第2群にはサンプルDを与え、そ
れぞれ給飼した。 ラツトは、自由運動が可能な回転籠(円周1
m)を併設したケージに1ケージ当り1匹ずつ収
容した。ケージは動物飼育室におき、室温23±1
℃、湿度55±10%に維持し、かつ12時間照明、12
時間暗という条件下においた。飼料はペアードフ
イード法により与え、水は自由に飲ませた。 実験飼料にラツトが慣れるための期間(実験飼
料給与開始後5日間)を経た後、毎日の回転籠の
回転数を計測し、これをもとに各ラツトの自発運
動量を1日当り走行距離(メートル)として算出
した。 以上の実験を10日間継続して得られたデータを
第2群、すなわち分岐鎖アミノ酸を摂取しなかつ
た群のラツトの1日平均自発走行距離に対する第
1群すなわち分岐鎖アミノを摂取した群のラツト
の1日平均自発走行距離の比として計算した。 結果を各日毎に測定し、表4として示した。
[Table] Example 3 The locomotor activity of rats was measured using the bulk powder prepared by crushing the tablet confections (samples B and D) produced in Example 1. The rats used were male SD-type rats.
He is 6 weeks old (around 165g in weight). One week before starting the main experiment, the animals were preliminarily reared to get used to the experimental environment.
The rats were divided into two groups of five rats each. Sample B was given to the first group, and sample D was given to the second group. The rat was placed in a rotating cage (with a circumference of 1
One animal per cage was housed in a cage equipped with m). The cage is placed in an animal breeding room with a room temperature of 23±1
℃, humidity maintained at 55 ± 10%, and 12 hours of lighting, 12
It was placed in the dark for a period of time. Feed was provided using the paired feed method, and water was provided ad libitum. After a period of time for the rats to get used to the experimental food (5 days after the start of feeding the experimental food), the number of rotations of the rotating cage was measured every day, and based on this, the locomotor activity of each rat was calculated as the distance traveled per day (meters). ). The data obtained by continuing the above experiment for 10 days were compared to the average daily voluntary mileage of the rats in the second group, that is, the group that did not take branched chain amino acids; It was calculated as the ratio of the rats' average daily distance traveled. The results were measured every day and are shown in Table 4.

【表】 以上、実験の全期間を通じ、算出された比の値
は1を越えた、すなわち分岐鎖アミノ酸の摂取は
ラツトの自発的な運動を増進させる効果が認めら
れた。
[Table] As can be seen from the above, the calculated ratio value exceeded 1 throughout the experiment period, that is, the intake of branched chain amino acids was recognized to be effective in promoting spontaneous movement in rats.

Claims (1)

【特許請求の範囲】 1 下記の、及びを有する固体状食品組成
物。 L−イソロイシン、L−ロイシン及びL−バ
リンが2.0〜0.6:1:0.4〜0.8の重量比率で配
合されている分岐鎖酸アミノ酸を固体状食品組
成物の固型分あたり2〜30重量含有する 分岐鎖アミノ酸に対して重量比で3〜30倍量
の蛋白質を含有する 甘味物質を含有する。 2 固体状食品組成物がゲル化物である特許請求
の範囲第1項記載の組成物。
[Scope of Claims] 1. A solid food composition having the following and. The solid food composition contains 2 to 30 weight of branched chain acid amino acids in which L-isoleucine, L-leucine and L-valine are blended in a weight ratio of 2.0 to 0.6:1:0.4 to 0.8. Contains a sweet substance that contains 3 to 30 times the amount of protein by weight compared to branched chain amino acids. 2. The composition according to claim 1, wherein the solid food composition is a gelled product.
JP59042739A 1984-03-06 1984-03-06 Solid food composition Granted JPS60186261A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP59042739A JPS60186261A (en) 1984-03-06 1984-03-06 Solid food composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP59042739A JPS60186261A (en) 1984-03-06 1984-03-06 Solid food composition

Publications (2)

Publication Number Publication Date
JPS60186261A JPS60186261A (en) 1985-09-21
JPH0458304B2 true JPH0458304B2 (en) 1992-09-17

Family

ID=12644390

Family Applications (1)

Application Number Title Priority Date Filing Date
JP59042739A Granted JPS60186261A (en) 1984-03-06 1984-03-06 Solid food composition

Country Status (1)

Country Link
JP (1) JPS60186261A (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP5126160B2 (en) * 2001-09-26 2013-01-23 味の素株式会社 Pharmaceutical composition for abnormal glucose tolerance
JP4715423B2 (en) * 2001-09-26 2011-07-06 味の素株式会社 Pharmaceutical composition for abnormal glucose tolerance and food and drink
JP4970694B2 (en) * 2002-12-02 2012-07-11 株式会社明治 Persistent muscle fatigue improver
US7288570B2 (en) * 2002-12-20 2007-10-30 Nutricia N.V. Stimulation of in vivo production of proteins
CN102164509A (en) * 2008-11-28 2011-08-24 明治乳业株式会社 Amino acid degradation odor-inhibiting agent, amino acid-containing food or drink, and method for inhibiting degradation odor
JP5473701B2 (en) * 2009-03-25 2014-04-16 テルモ株式会社 General nutrition food containing branched chain amino acids
JP5854077B2 (en) * 2014-04-14 2016-02-09 味の素株式会社 Gel composition for oral consumption and method for producing the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58216122A (en) * 1982-06-10 1983-12-15 Meiji Milk Prod Co Ltd Nutrient product for infant of histidinemia

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58216122A (en) * 1982-06-10 1983-12-15 Meiji Milk Prod Co Ltd Nutrient product for infant of histidinemia

Also Published As

Publication number Publication date
JPS60186261A (en) 1985-09-21

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