JP2010246533A - Total nutritional food containing branched-chain amino acid - Google Patents
Total nutritional food containing branched-chain amino acid Download PDFInfo
- Publication number
- JP2010246533A JP2010246533A JP2010066076A JP2010066076A JP2010246533A JP 2010246533 A JP2010246533 A JP 2010246533A JP 2010066076 A JP2010066076 A JP 2010066076A JP 2010066076 A JP2010066076 A JP 2010066076A JP 2010246533 A JP2010246533 A JP 2010246533A
- Authority
- JP
- Japan
- Prior art keywords
- chain amino
- amino acid
- branched chain
- nutritional food
- protein
- 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.)
- Granted
Links
- 150000005693 branched-chain amino acids Chemical class 0.000 title claims abstract description 107
- 235000013305 food Nutrition 0.000 title claims abstract description 90
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 79
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 47
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 31
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 31
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims abstract description 22
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 claims abstract description 21
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 claims abstract description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 20
- 229960000310 isoleucine Drugs 0.000 claims abstract description 20
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 claims abstract description 19
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 claims abstract description 19
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000004474 valine Substances 0.000 claims abstract description 19
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 150000002632 lipids Chemical class 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 230000014759 maintenance of location Effects 0.000 claims description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 108010076119 Caseins Proteins 0.000 claims description 15
- 102000011632 Caseins Human genes 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
- 229940001941 soy protein Drugs 0.000 claims description 12
- 229940080237 sodium caseinate Drugs 0.000 claims description 10
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 230000035764 nutrition Effects 0.000 claims description 8
- 229940088594 vitamin Drugs 0.000 claims description 8
- 229930003231 vitamin Natural products 0.000 claims description 8
- 235000013343 vitamin Nutrition 0.000 claims description 8
- 239000011782 vitamin Substances 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 229920001202 Inulin Polymers 0.000 claims description 5
- 229920000294 Resistant starch Polymers 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000007857 degradation product Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 229940029339 inulin Drugs 0.000 claims description 5
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 235000021254 resistant starch Nutrition 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 244000090599 Plantago psyllium Species 0.000 claims description 4
- 235000010451 Plantago psyllium Nutrition 0.000 claims description 4
- 229940100445 wheat starch Drugs 0.000 claims description 4
- 150000002506 iron compounds Chemical class 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000003786 synthesis reaction Methods 0.000 claims 1
- 235000018102 proteins Nutrition 0.000 abstract description 26
- 239000004480 active ingredient Substances 0.000 abstract description 10
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 8
- 239000011734 sodium Substances 0.000 abstract description 8
- 229910052708 sodium Inorganic materials 0.000 abstract description 8
- 235000019710 soybean protein Nutrition 0.000 abstract description 8
- 239000005018 casein Substances 0.000 abstract description 7
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract description 7
- 235000021240 caseins Nutrition 0.000 abstract description 7
- 206010016654 Fibrosis Diseases 0.000 abstract description 6
- 230000007882 cirrhosis Effects 0.000 abstract description 6
- 208000019425 cirrhosis of liver Diseases 0.000 abstract description 6
- 208000007386 hepatic encephalopathy Diseases 0.000 abstract description 6
- 208000002720 Malnutrition Diseases 0.000 abstract description 3
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 208000003286 Protein-Energy Malnutrition Diseases 0.000 abstract 2
- 235000020826 protein-energy malnutrition Nutrition 0.000 abstract 2
- 206010057573 Chronic hepatic failure Diseases 0.000 abstract 1
- 235000019577 caloric intake Nutrition 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 24
- 229960003136 leucine Drugs 0.000 description 15
- 229960004295 valine Drugs 0.000 description 15
- 239000000835 fiber Substances 0.000 description 14
- 239000002994 raw material Substances 0.000 description 12
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 10
- -1 Amino Levan Chemical compound 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 208000010334 End Stage Liver Disease Diseases 0.000 description 5
- 102000007544 Whey Proteins Human genes 0.000 description 5
- 108010046377 Whey Proteins Proteins 0.000 description 5
- 208000011444 chronic liver failure Diseases 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 229920001542 oligosaccharide Polymers 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 4
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 229960005069 calcium Drugs 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 235000001465 calcium Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000014113 dietary fatty acids Nutrition 0.000 description 4
- 230000037149 energy metabolism Effects 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 239000000194 fatty acid Substances 0.000 description 4
- 229930195729 fatty acid Natural products 0.000 description 4
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013601 eggs Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000010304 firing Methods 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 235000003715 nutritional status Nutrition 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000021119 whey protein Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003779 Vitamin B12 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N Vitamin B6 Natural products CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 229930003316 Vitamin D Natural products 0.000 description 2
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 2
- 229930003427 Vitamin E Natural products 0.000 description 2
- 229930003448 Vitamin K Natural products 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 150000001340 alkali metals Chemical class 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 235000021120 animal protein Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 2
- 229960002685 biotin Drugs 0.000 description 2
- 235000020958 biotin Nutrition 0.000 description 2
- 239000011616 biotin Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229960000304 folic acid Drugs 0.000 description 2
- 235000019152 folic acid Nutrition 0.000 description 2
- 239000011724 folic acid Substances 0.000 description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
- 235000001968 nicotinic acid Nutrition 0.000 description 2
- 239000011664 nicotinic acid Substances 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 239000005486 organic electrolyte Substances 0.000 description 2
- 229940055726 pantothenic acid Drugs 0.000 description 2
- 235000019161 pantothenic acid Nutrition 0.000 description 2
- 239000011713 pantothenic acid Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000004804 polysaccharides Chemical class 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000022558 protein metabolic process Effects 0.000 description 2
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 2
- ZUFQODAHGAHPFQ-UHFFFAOYSA-N pyridoxine hydrochloride Chemical compound Cl.CC1=NC=C(CO)C(CO)=C1O ZUFQODAHGAHPFQ-UHFFFAOYSA-N 0.000 description 2
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 230000037351 starvation Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019163 vitamin B12 Nutrition 0.000 description 2
- 239000011715 vitamin B12 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 235000019158 vitamin B6 Nutrition 0.000 description 2
- 239000011726 vitamin B6 Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 235000019166 vitamin D Nutrition 0.000 description 2
- 239000011710 vitamin D Substances 0.000 description 2
- 150000003710 vitamin D derivatives Chemical class 0.000 description 2
- 235000019165 vitamin E Nutrition 0.000 description 2
- 239000011709 vitamin E Substances 0.000 description 2
- 229940046009 vitamin E Drugs 0.000 description 2
- 235000019168 vitamin K Nutrition 0.000 description 2
- 239000011712 vitamin K Substances 0.000 description 2
- 150000003721 vitamin K derivatives Chemical class 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- 229940011671 vitamin b6 Drugs 0.000 description 2
- 229940046008 vitamin d Drugs 0.000 description 2
- 229940046010 vitamin k Drugs 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 239000011670 zinc gluconate Substances 0.000 description 2
- 235000011478 zinc gluconate Nutrition 0.000 description 2
- 229960000306 zinc gluconate Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- AOFUBOWZWQFQJU-SNOJBQEQSA-N (2r,3s,4s,5r)-2,5-bis(hydroxymethyl)oxolane-2,3,4-triol;(2s,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O.OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@@H]1O AOFUBOWZWQFQJU-SNOJBQEQSA-N 0.000 description 1
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- NUFKRGBSZPCGQB-FLBSXDLDSA-N (3s)-3-amino-4-oxo-4-[[(2r)-1-oxo-1-[(2,2,4,4-tetramethylthietan-3-yl)amino]propan-2-yl]amino]butanoic acid;pentahydrate Chemical compound O.O.O.O.O.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C.OC(=O)C[C@H](N)C(=O)N[C@H](C)C(=O)NC1C(C)(C)SC1(C)C NUFKRGBSZPCGQB-FLBSXDLDSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010000060 Abdominal distension Diseases 0.000 description 1
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 239000004377 Alitame Substances 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 239000001736 Calcium glycerylphosphate Substances 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 201000006082 Chickenpox Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004378 Glycyrrhizin Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010022489 Insulin Resistance Diseases 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 229930182844 L-isoleucine Natural products 0.000 description 1
- 239000004395 L-leucine Substances 0.000 description 1
- 235000019454 L-leucine Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000004384 Neotame Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 102000007327 Protamines Human genes 0.000 description 1
- 108010007568 Protamines Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 241001024096 Uleiota Species 0.000 description 1
- 206010046980 Varicella Diseases 0.000 description 1
- 235000010724 Wisteria floribunda Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000019409 alitame Nutrition 0.000 description 1
- 108010009985 alitame Proteins 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 108010033929 calcium caseinate Proteins 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229960002713 calcium chloride Drugs 0.000 description 1
- 235000011148 calcium chloride Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 229940095618 calcium glycerophosphate Drugs 0.000 description 1
- UHHRFSOMMCWGSO-UHFFFAOYSA-L calcium glycerophosphate Chemical compound [Ca+2].OCC(CO)OP([O-])([O-])=O UHHRFSOMMCWGSO-UHFFFAOYSA-L 0.000 description 1
- 235000019299 calcium glycerylphosphate Nutrition 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 229940095643 calcium hydroxide Drugs 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- CJZGTCYPCWQAJB-UHFFFAOYSA-L calcium stearate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O CJZGTCYPCWQAJB-UHFFFAOYSA-L 0.000 description 1
- 239000008116 calcium stearate Substances 0.000 description 1
- 235000013539 calcium stearate Nutrition 0.000 description 1
- 229940078456 calcium stearate Drugs 0.000 description 1
- OEUVSBXAMBLPES-UHFFFAOYSA-L calcium stearoyl-2-lactylate Chemical compound [Ca+2].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O.CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O OEUVSBXAMBLPES-UHFFFAOYSA-L 0.000 description 1
- 235000011132 calcium sulphate Nutrition 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 150000001805 chlorine compounds Chemical class 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000002485 combustion reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-N diphosphoric acid Chemical compound OP(O)(=O)OP(O)(O)=O XPPKVPWEQAFLFU-UHFFFAOYSA-N 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 230000004190 glucose uptake Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 1
- 229960004949 glycyrrhizic acid Drugs 0.000 description 1
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 1
- 235000019410 glycyrrhizin Nutrition 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 1
- 239000001095 magnesium carbonate Substances 0.000 description 1
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 1
- 235000014380 magnesium carbonate Nutrition 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000011147 magnesium chloride Nutrition 0.000 description 1
- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
- 229910000400 magnesium phosphate tribasic Inorganic materials 0.000 description 1
- 235000019359 magnesium stearate Nutrition 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000019412 neotame Nutrition 0.000 description 1
- HLIAVLHNDJUHFG-HOTGVXAUSA-N neotame Chemical compound CC(C)(C)CCN[C@@H](CC(O)=O)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 HLIAVLHNDJUHFG-HOTGVXAUSA-N 0.000 description 1
- 108010070257 neotame Proteins 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 235000019488 nut oil Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019895 oat fiber Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 229910001392 phosphorus oxide Inorganic materials 0.000 description 1
- LFGREXWGYUGZLY-UHFFFAOYSA-N phosphoryl Chemical class [P]=O LFGREXWGYUGZLY-UHFFFAOYSA-N 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 235000013856 polydextrose Nutrition 0.000 description 1
- 239000001259 polydextrose Substances 0.000 description 1
- 229940035035 polydextrose Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 229940048914 protamine Drugs 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019408 sucralose Nutrition 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003467 sulfuric acid derivatives Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 description 1
- 229960001763 zinc sulfate Drugs 0.000 description 1
- 229910000368 zinc sulfate Inorganic materials 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
本発明は、イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸を有効成分とする焼物菓子形態の総合栄養食品に関する。
更に詳しくは、分岐鎖アミノ酸の配合量が１００ｋｃａｌあたり３．０〜４．５ｇ、カゼインナトリウムまたは濃縮大豆たんぱくの少なくとも１種のたんぱく質原料および食物繊維が配合され、たんぱく質が２０〜２６エネルギー％、脂質が１５〜３５エネルギー％であり、焼成後の保形性が１．０〜１．１５、水分量が３〜１０重量％である分岐鎖アミノ酸含有総合栄養食品に関するものである。
The present invention relates to a comprehensive nutritive food in the form of a baked confectionery containing as active ingredients a branched chain amino acid of isoleucine, leucine and valine.
More specifically, the amount of the branched chain amino acid is 3.0 to 4.5 g per 100 kcal, at least one protein raw material of sodium caseinate or concentrated soy protein and dietary fiber are blended, the protein is 20 to 26 energy%, the lipid Is 15 to 35 energy%, the shape retention after baking is 1.0 to 1.15, and the moisture content is related to a branched chain amino acid-containing comprehensive nutritional food with 3 to 10% by weight.
肝硬変患者は、たんぱく質とエネルギーの代謝異常をきたし、たんぱく質とエネルギーの両方が不足するたんぱく質・エネルギー低栄養状態（ｐｒｏｔｅｉｎ ｅｎｅｒｇｙ ｍａｌｎｕｔｒｉｔｉｏｎ；ＰＥＭ）が高頻度に出現する。エネルギー代謝異常は、肝臓の萎縮によるグリコーゲン貯蔵量の減少とインスリン抵抗性による末梢組織での糖の取り込み不良が原因と考えられている。特に、早朝空腹時にはエネルギー基質の燃焼率に異常がみられ、糖質の燃焼率が低下し、脂質の燃焼率が上昇する。肝硬変患者の早朝の飢餓状態は、健常人における２〜３日間の絶食時の代謝状態に相当すると言われている。この飢餓状態を回避する目的で、分割食や夜間就寝前補食（ｌａｔｅ ｅｖｅｎｉｎｇ ｓｎａｃｋ；ＬＥＳ）を投与し、エネルギー代謝異常が改善することが明らかにされてきた（非特許文献１）。
また、肝硬変患者の低たんぱく栄養状態を改善するために分岐鎖アミノ酸が投与され効果をあげてきた。分岐鎖アミノ酸も夜間あるいは就寝前に投与するほうが、たんぱく合成に有利であることも報告されている（非特許文献２）。すなわち、分岐鎖アミノ酸およびエネルギーともに、夜間あるいは就寝前に重点的に投与すると、肝硬変患者のたんぱく質とエネルギーの代謝の改善に有用なことが証明されている。
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 due to 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 the energy metabolism abnormality is improved by administering a divided meal or a night evening snack (LES) (Non-Patent Document 1).
In addition, branched-chain amino acids have been administered to improve the low protein nutritional status of cirrhotic patients. 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 proven 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.
このため、イソロイシン、ロイシンおよびバリンの３種の分岐鎖アミノ酸を有効成分として含有し、エネルギーも摂取できる製剤は、肝硬変患者の栄養状態の改善に有効であると考えられる。現在、肝性脳症を伴う慢性肝不全患者の栄養状態の改善を目的として、３種の分岐鎖アミノ酸、糖質および脂質などを配合した製剤が市販されている。これらは、摂取時に顆粒を水に溶かして液状とする（アミノレバン（登録商標）ＥＮ、ヘパンＥＤ（登録商標））、あるいはあらかじめ液状になっている（ヘパス、ヘパスII）。いずれの製剤も、摂取形態は液状であり水分摂取をともなう。これらの製剤をＬＥＳとして使用する場合、腹部膨満感あるいは胃もたれがあり、睡眠が妨げられる、また、寝る前の水分摂取による夜間のトイレタイムに苦痛を伴うという難点があった（非特許文献３）。特に高齢者には服用性の観点から課題があった。
そこで、分岐鎖アミノ酸を有効成分とし、エネルギーも摂取でき、できるだけ水分量を少なくする製剤としては固形のものが好適であり、焼物菓子形態が最適と考えた。しかしながら、通常の焼物菓子を調製する方法で分岐鎖アミノ酸を多く配合した焼物菓子を調製すると、調製中に保形性がなくなり、調製することが困難であり、従来技術では、以上のような要求に全て応えることができる有効な手段はなかった。
For this reason, it is considered that a preparation containing three kinds of branched chain amino acids of isoleucine, leucine and valine as active ingredients and 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 abdominal fullness or stomach sag is present, 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 had problems from the viewpoint of administration.
Therefore, it was considered that a solid product is suitable as a preparation that contains a branched chain amino acid as an active ingredient, can consume energy, and has as little water content as possible, and the form of baked confectionery is optimal. However, when a baked confectionery containing a large amount of branched chain amino acids is prepared by a conventional method of preparing a baked confectionery, shape retention is lost during the preparation and it is difficult to prepare. There was no effective means to meet all of these requirements.
本発明の目的は、上述の状況を鑑みてなされたもので、肝性脳症を伴う慢性肝不全患者などの肝硬変患者のＰＥＭを改善することであり、ＬＥＳとしても使用でき、分岐鎖アミノ酸を有効成分とし、エネルギーも摂取できる焼物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。 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 that can be consumed as an ingredient.
本発明者らは、前記目的を達成すべく鋭意研究を重ねた結果、有効成分であるイソロイシン、ロイシンおよびバリンの３種の分岐鎖アミノ酸にカゼインナトリウムまたは濃縮大豆たんぱくの少なくとも１種のたんぱく質原料および食物繊維が配合することにより、焼成後も保形性を有する焼物菓子形態の分岐鎖アミノ酸含有総合栄養食品を得られることを見出し、この知見に基づき本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventors have found that three branched chain amino acids of isoleucine, leucine and valine, which are active ingredients, contain at least one protein raw material of sodium caseinate or concentrated soybean protein and By blending dietary fiber, it has been found that a branched chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery having shape retention after baking can be obtained, and the present invention has been completed based on this finding.
すなわち、本発明は、以下の（１）〜（７）に示したものである。
（１）イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸を配合する焼物菓子形態の総合栄養食品であって、３種の分岐鎖アミノ酸の配合量が１００ｋｃａｌあたり３．０〜４．５ｇ、カゼインナトリウムまたは濃縮大豆たんぱくの少なくとも１種のたんぱく質原料および食物繊維が配合され、たんぱく質が２０〜２６エネルギー％、脂質が１５〜３５エネルギー％であり、焼成後の保形性が１．０〜１．１５、水分量が３〜１０重量％である分岐鎖アミノ酸含有総合栄養食品。
（２）たんぱく質原料が、イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸の合計１重量部に対し、０．０５〜０．３重量部である上記（１）に記載の分岐鎖アミノ酸含有総合栄養食品。
（３）食物繊維が、グアーガム酵素分解物、セルロース、サイリウム種皮、コーンファイバー、レジスタントスターチ、小麦ふすま、またはイヌリンの少なくとも１種である上記（１）または（２）に記載の分岐鎖アミノ酸含有総合栄養食品。
（４）食物繊維が、イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸の合計１重量部に対し、０．１〜０．５重量部である上記（１）から（３）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
（５）イソロイシン、ロイシンおよびバリンの配合割合が０．９〜１．１：１．８〜２．２：０．９〜１．１である上記（１）から（４）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
（６）ビタミン類およびミネラル類が配合された上記（１）から（５）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
（７）実質的に鉄化合物を配合しない上記（１）から（６）のいずれかに記載の分岐鎖アミノ酸含有総合栄養食品。
That is, this invention is shown to the following (1)-(7).
(1) Comprehensive nutritional food in the form of a baked goods confectionery containing isoleucine, leucine and valine branched chain amino acids, wherein the amount of the three branched chain amino acids is 3.0 to 4.5 g per 100 kcal, sodium caseinate or concentrated Contains at least one protein raw material and dietary fiber of soy protein, protein is 20-26 energy%, lipid is 15-35 energy%, shape retention after baking is 1.0-1.15, moisture A branched chain amino acid-containing comprehensive nutritional food having an amount of 3 to 10% by weight.
(2) The branched chain amino acid-containing comprehensive nutritional food according to (1), wherein the protein raw material is 0.05 to 0.3 parts by weight with respect to 1 part by weight of the total of branched chain amino acids of isoleucine, leucine and valine.
(3) The branched-chain amino acid content according to (1) or (2) above, wherein the dietary fiber is at least one of guar gum enzyme degradation product, cellulose, psyllium seed coat, corn fiber, resistant starch, wheat bran, or inulin General nutrition food.
(4) The branch according to any one of (1) to (3) above, wherein the dietary fiber is 0.1 to 0.5 parts by weight with respect to 1 part by weight of the total of branched chain amino acids of isoleucine, leucine and valine. General nutrition food containing chain amino acids.
(5) The blending ratio of isoleucine, leucine and valine is 0.9 to 1.1: 1.8 to 2.2: 0.9 to 1.1, and any one of (1) to (4) above A comprehensive nutritional food containing branched-chain amino acids.
(6) The branched chain amino acid-containing comprehensive nutritional food according to any one of (1) to (5), wherein vitamins and minerals are blended.
(7) The branched chain amino acid-containing comprehensive nutritional food according to any one of (1) to (6), which contains substantially no iron compound.
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、有効成分であるイソロイシン、ロイシンおよびバリンの３種の分岐鎖アミノ酸にカゼインナトリウムまたは濃縮大豆たんぱくの少なくとも１種のたんぱく質原料および食物繊維を配合することにより、焼成後も保形性を有するものである。肝性脳症を伴う慢性肝不全患者などの肝硬変患者のＰＥＭを改善することができ、そして、分岐鎖アミノ酸含有総合栄養を摂取する際に過剰な水分の摂取を伴わないので、ＬＥＳとしての使用にも好適であり、、分岐鎖アミノ酸を有効成分とし、エネルギーも摂取できる焼物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ことができる。 As described above, the branched chain amino acid-containing comprehensive nutritional food of the present invention comprises at least one protein raw material and food of sodium casein or concentrated soy protein in addition to the three branched chain amino acids isoleucine, leucine and valine as active ingredients. By blending the fiber, it has shape retention after firing. 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 possible to provide 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 consume energy.
以下、本発明の分岐鎖アミノ酸含有総合栄養食品を詳細に説明する。
本発明に示される「焼物菓子」とは、生地を賦型後、加熱焼成して成形したものを意味する。生地に使用する原料は、従来より焼物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り、例えば、小麦粉、糖類、食用油脂を主原料とし、必要に応じて食塩、乳製品、卵、膨張剤などを加えたものである。この目的に合致する焼物菓子に属するものの代表例としては、クッキー類、ビスケット類、サブレ類などを挙げることができる。
Hereinafter, the branched chain amino acid-containing comprehensive nutritional food of the present invention 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.
本発明の「保形性」とは、４〜８ｍｍ厚の均一な板状に伸ばした生地を、直径５．５〜８ｃｍの型により型抜きし、円盤状に成形された焼成前の生地の大きさ（面積）を１とし，焼成後の分岐鎖アミノ酸含有総合栄養食品の面積割合を画像解析ソフトを用いて計測した際の変化値を意味する。
本発明で面積割合を計測する際に使用した画像解析ソフトとしては、例えば、Ｓｃｉｏｎ Ｉｍａｇｅ（Ｓｃｉｏｎ Ｃｏｒｐｏｒａｔｉｏｎ）が挙げられる。
本発明の分岐鎖アミノ酸含有総合栄養食品に使用する分岐鎖アミノ酸としては、食品添加物公定書の規格を満たすものである限り、特に、限定されるものではない。
The “shape-retaining property” of the present invention refers to a pre-baked dough that is formed into a disk shape by cutting a dough stretched into a uniform plate shape having a thickness of 4 to 8 mm using a die having a diameter of 5.5 to 8 cm. The size (area) is 1, and it means the change value when the area ratio of the branched chain amino acid-containing comprehensive nutritional food after baking is measured using image analysis software.
Examples of the image analysis software used when measuring the area ratio in the present invention include Scion Image (Scion Corporation).
The branched chain amino acid used in the branched chain amino acid-containing comprehensive nutritional food of the present invention is not particularly limited as long as it satisfies the standards of the Food Additives Official Document.
本発明の分岐鎖アミノ酸含有総合栄養食品に配合する分岐鎖アミノ酸の配合量は、１００ｋｃａｌあたり３．０〜４．５ｇ、好ましくは３．５〜４．３ｇの範囲である。分岐鎖アミノ酸の配合量が、３．０ｇより少ないと、目的とする分岐鎖アミノ酸量を摂取できなくなり、好ましくない。また、４．５ｇを越えると、焼成後の焼物菓子が十分な保形性を有さなくなり、食品として好ましくない。 The amount of the branched chain amino acid blended in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 3.0 to 4.5 g, preferably 3.5 to 4.3 g per 100 kcal. 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 4.5 g, the baked baked goods do not have sufficient shape retention, which is not preferable as a food.
本発明の分岐鎖アミノ酸含有総合栄養食品に使用する保形性を付与するために用いられる保形用たんぱく質としては、カゼインナトリウムまたは濃縮大豆たんぱくの少なくともいずれか一方のたんぱく質が必要である。
本発明の分岐鎖アミノ酸含有総合栄養食品に配合するカゼインナトリウムまたは濃縮大豆たんぱくの配合量は、イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸の合計１重量部に対し、好ましくは０．０５〜０．３重量部、より好ましくは０．１〜０．２重量部の範囲である。カゼインナトリウムまたは濃縮大豆たんぱくの配合量が、０．０５重量部より少ないと、焼成後の焼物菓子が十分な保形性を有さなくなり、食品として好ましくない。また、０．３重量部を越えると、硬くなり、食べにくくなるため、好ましくない。
As the shape-retaining protein used for imparting shape retention used in the branched chain amino acid-containing comprehensive nutritional food of the present invention, at least one of sodium casein and concentrated soy protein is required.
The amount of sodium caseinate or concentrated soybean protein to be blended in the branched chain amino acid-containing general nutritional food of the present invention is preferably 0.05 to 0.3 with respect to 1 part by weight of the total of branched chain amino acids of isoleucine, leucine and valine. Parts by weight, more preferably 0.1 to 0.2 parts by weight. When the amount of sodium caseinate or concentrated soybean protein is less than 0.05 parts by weight, the baked baked goods do not have sufficient shape retention, which is not preferable as a food. Moreover, since it will become hard and it will become difficult to eat when it exceeds 0.3 weight part, it is unpreferable.
本発明の分岐鎖アミノ酸含有総合栄養食品には、カゼインナトリウムまたは濃縮大豆たんぱく以外、本発明の主旨を逸脱しない範囲内で、従来から食品に慣用されるたんぱく質原料を配合してもよい。カゼインナトリウムまたは濃縮大豆たんぱく以外のたんぱく質原料としては、植物性たんぱく質原料として、例えば、大豆たんぱく、濃縮大豆たんぱく、小麦たんぱく、コーングルテンミールなどが例示できる。また、動物性たんぱく質原料として、例えば、牛乳、脱脂乳などの乳製品の他、カゼインナトリウム以外のカゼイン、乳清、トータル・ミルク・プロテイン（ＴＭＰ）、ミルク・プロテイン・コンセントレート（ＭＰＣ）などの乳たんぱく、卵白、コラーゲン、プロタミンなどを例示することができる。特に、栄養の点で、イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸の含有割合の高い乳清が好ましい。
本発明の分岐鎖アミノ酸含有総合栄養食品中のたんぱく質の割合は、２０〜２６エネルギー％、好ましくは２２〜２５エネルギー％の範囲である。たんぱく質の割合が、２０エネルギー％より少ないと、目的とするたんぱく質量を摂取できなくなり、好ましくない。また、２６エネルギー％を越えると、硬くなり、食べにくくなるため、食品として好ましくない。
A protein raw material conventionally used in foods may be blended with the branched chain amino acid-containing comprehensive nutritional food of the present invention, other than sodium caseinate or concentrated soy protein, within the range not departing from the gist of the present invention. Examples of protein materials other than sodium caseinate or concentrated soy protein include plant protein materials such as soy protein, concentrated soy protein, wheat protein, and corn gluten meal. Examples of animal protein materials include dairy products such as milk and skim milk, casein other than sodium caseinate, whey, total milk protein (TMP), and milk protein concentrate (MPC). Examples include milk protein, egg white, collagen, protamine and the like. In particular, whey with a high content of branched chain amino acids of isoleucine, leucine and valine is preferable in terms of nutrition.
The ratio of the protein in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 20 to 26 energy%, preferably 22 to 25 energy%. If the ratio of the protein is less than 20% by energy, the target protein mass cannot be ingested, which is not preferable. Moreover, since it will become hard and it will become difficult to eat when it exceeds 26 energy%, it is not preferable as a foodstuff.
本発明の分岐鎖アミノ酸含有総合栄養食品は、保形性を付与するために用いられる保形用食物繊維が必要である。配合する食物繊維としては、従来，食品で利用されてきている公知の各種の食物繊維が、１種単独でまたは２種以上混合して使用できる。例えば、グアーガム酵素分解物、低分子化アルギン酸ナトリウム、グルコマンナン、イヌリン、リンゴ食物繊維などの水溶性食物繊維やコーンファイバー、レジスタントスターチ、サイリウム種皮、ビートファイバー、アップルファイバー、サトウキビ食物繊維、小麦ふすま、発酵大麦ファイバー、エンドウファイバー、夕顔果実食物繊維、シトラスファイバー、セルロース、小麦ファイバー、オート麦ファイバー、ポテトファイバー、大豆ファイバーなどの不溶性食物繊維が挙げられる。これらの食物繊維の中で、特に、グアーガム酵素分解物またはセルロース、サイリウム種皮、コーンファイバー、レジスタントスターチ、小麦ふすま、イヌリンの少なくとも１種を用いることが好ましい。
本発明の分岐鎖アミノ酸含有総合栄養食品に配合する食物繊維の配合量は、イソロイシン、ロイシンおよびバリンの分岐鎖アミノ酸の合計１重量部に対し、０．１〜０．５重量部、好ましくは０．２〜０．４重量部の範囲である。食物繊維の配合量が、０．１重量部より少ないと、焼成後の焼物菓子が十分な保形性を有さなくなり、食品として好ましくない。また、０．５重量部を越えると、硬くなり、食べにくくなるため、好ましくない。
The branched chain amino acid-containing comprehensive nutritional food of the present invention requires a shape-retaining dietary fiber used for imparting shape retention. 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 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. Among these dietary fibers, it is particularly preferable to use at least one of guar gum enzyme degradation product or cellulose, psyllium seed coat, corn fiber, resistant starch, wheat bran, or inulin.
The amount of dietary fiber to be blended in the branched chain amino acid-containing comprehensive nutritional food of the present invention is 0.1 to 0.5 parts by weight, preferably 0, per 1 part by weight of the total of branched chain amino acids of isoleucine, leucine and valine. The range is from 2 to 0.4 parts by weight. When the blending amount of dietary fiber is less than 0.1 parts by weight, the baked baked goods do not have sufficient shape retention, which is not preferable as a food. Moreover, since it will become hard and it will become difficult to eat when it exceeds 0.5 weight part, it is unpreferable.
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，食品で利用されてきている公知の各種の食用油脂類が、１種単独でまたは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などが挙げられる。
本発明の分岐鎖アミノ酸含有総合栄養食品中の脂質の割合は、１５〜３５エネルギー％、好ましくは１５〜３０エネルギー％の範囲である。たんぱく質の割合が、１５エネルギー％より少ないと、目的とする脂質量を摂取できなくなり、好ましくない。また、３５エネルギー％を越えると、摂取する脂質量が多くなり、総合栄養食品として好ましくない。
As the lipid blended in the branched chain amino acid-containing comprehensive nutritional food 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, cacao 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. Moreover, fats and oils processed products, such as butter, margarine, and shortening containing these fats and oils are mentioned.
The proportion of lipid in the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 15 to 35 energy%, preferably 15 to 30 energy%. If the protein ratio is less than 15 energy%, the target lipid amount cannot be taken, which is not preferable. Moreover, when it exceeds 35 energy%, the amount of lipid to ingest increases and it is not preferable as a comprehensive nutrition food.
本発明の分岐鎖アミノ酸含有総合栄養食品に使用する糖質としては、従来より食品で利用されてきている公知の各種のもののいずれも使用できる。例えば、ブドウ糖（グルコース）、乳糖（ラクトース）、果糖（フルクトース）などの単糖類、蔗糖、グラニュー糖、麦芽糖、トレハロース、マルトース、イソマルトースなどの二糖類、グリコーゲン、デキストリン、デンプン（小麦デンプンなど）などの多糖類や水飴、還元水飴、はちみつ、異性化糖、転化糖、オリゴ糖（イソマルトオリゴ糖、還元キシロオリゴ糖、還元ゲンチオオリゴ糖、キシロオリゴ糖、ゲンチオオリゴ糖、ニゲロオリゴ糖、テアンデオリゴ糖、大豆オリゴ糖など）、粉飴、糖アルコール（マルチトール、エリスリトール、ソルビトール、パラチニット、キシリトール、ラクチトールなど）、砂糖結合水飴（カップリングシュガー）などが挙げられる。これらは１種用いてもよいし、２種以上を組み合わせてもよい。
また、従来公知もしくは将来知られうる甘味成分も糖類の代わりに用いることができる。具体的には、アスパルテーム、アセスルファムカリウム、スクラロース、アリテーム、ネオテーム、カンゾウ抽出物（グリチルリチン）、サッカリン、サッカリンナトリウム、ステビア抽出物、ステビア末などの甘味成分を用いても良いが、前述の脂質およびたんぱく質のエネルギー％に関する記載から明らかな通り、本発明の分岐鎖アミノ酸含有総合栄養食品の糖質は３９〜６５エネルギー％であるので、これら甘味成分の配合には糖質のエネルギー％に留意して配合する必要がある。
As the carbohydrate used in the branched chain amino acid-containing comprehensive nutritional food of the present invention, 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), disaccharides such as sucrose, granulated sugar, maltose, trehalose, maltose, isomaltose, glycogen, dextrin, starch (wheat starch etc.) Polysaccharides, chickenpox, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide, theande-oligosaccharide, soybean oligosaccharide, etc.) , Powdered sugar, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, 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, conventionally known or future sweet ingredients can also be used in place of sugars. Specifically, sweet ingredients such as aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder, etc. may be used, but the above-mentioned lipids and proteins As is apparent from the description regarding energy%, the sugar content of the branched chain amino acid-containing comprehensive nutritional food of the present invention is 39 to 65 energy%. Therefore, the sweetener component is formulated with attention to the energy% of the sugar. There is a need.
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出来る。
本発明の分岐鎖アミノ酸含有総合栄養食品に用い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、これら複数をできる限り組み合わせて配合するのが好ましい。ビタミンとして、ビタミン誘導体を使用してもよい。
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。
ビタミンＢ１ ０．１〜４０ｍｇ、好ましくは０．３〜２５ｍｇ
ビタミンＢ２ ０．１〜２０ｍｇ、好ましくは０．３３〜１２ｍｇ
ビタミンＢ６ ０．１〜６０ｍｇ、好ましくは０．３〜１０ｍｇ
ビタミンＢ１２ ０．１〜１００μｇ、好ましくは０．６０〜６０μｇ
ナイアシン １〜３００ｍｇ、好ましくは３．３〜６０ｍｇ
パントテン酸 ０．１〜５５ｍｇ、好ましくは１．６５〜３０ｍｇ
葉酸 １０〜１０００μｇ、好ましくは６０〜２００μｇ
ビオチン １〜１０００μｇ、好ましくは１４〜５００μｇ
ビタミンＣ １０〜２０００ｍｇ、好ましくは２４〜１０００ｍｇ
ビタミンＡ ０〜３０００μｇ、好ましくは１３５〜６００μｇ
ビタミンＤ ０．１〜５０μｇ、好ましくは１．５〜５．０μｇ
ビタミンＥ １〜８００ｍｇ、好ましくは２．４〜１５０ｍｇ
ビタミンＫ ０．５〜１０００μｇ、好ましくは２〜７００μｇ
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
本発明の分岐鎖アミノ酸含有総合栄養食品に用いるミネラル類として、ナトリウム、カリウム、カルシウム、マグネシウム、リンおよび亜鉛などが挙げられ、これら複数をできる限り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いても良いし、有機電解質成分、として配合されていてもよい。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（例えば、グルタミン酸、アスパラギン酸など）、アルギン酸、リンゴ酸またはグルコン酸と、無機塩基、例えばアルカリ金属またはアルカリ土類金属との塩類が挙げられる。例えば、塩化カルシウム、クエン酸カルシウム、グリセロリン酸カルシウム、グルコン酸カルシウム、水酸化カルシウム、ステアリン酸カルシウム、ステアロイル乳酸カルシウム、炭酸カルシウム、乳酸カルシウム、ピロリン酸二水素カルシウム、硫酸カルシウム、リン酸三カルシウム、リン酸一水素カルシウム、リン酸二水素カルシウム、未焼成カルシウム、塩化マグネシウム、ステアリン酸マグネシウム、炭酸マグネシウム、硫酸マグネシウム、リン酸三マグネシウム、グルコン酸亜鉛、硫酸亜鉛などが挙げられる。
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。
ナトリウム ５〜６０００ｍｇ、好ましくは１０〜３５００ｍｇ
カリウム １〜３５００ｍｇ、好ましくは２５〜１８００ｍｇ
マグネシウム １〜７４０ｍｇ、好ましくは２５〜３００ｍｇ
カルシウム １０〜２３００ｍｇ、好ましくは２５０〜６００ｍｇ
リン １〜３５００ｍｇ、好ましくは２５〜１５００ｍｇ
亜鉛 ０．１〜３０ｍｇ、好ましくは１〜１５ｍｇ
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 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 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
本発明の分岐鎖アミノ酸含有総合栄養食品は、前記主成分の他に、必要に応じて、栄養価を高めたり、風香味を付与したり、着色したりする目的で用いられる種々の添加物を更に含有することができる。該添加物としては、例えば、風香味付与を目的とする香料（合成香料および天然香料）、醤油、味噌、化学調味料、風味物質（チーズ、チョコレートなど）など、着色を目的とするカラメル、天然着色料など、その他、乳化剤（グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチンなど）、安定剤、防腐剤などをそれぞれ挙げることができる。これらの添加剤はそれぞれ１種単独でも２種以上組み合わせても利用することができる。
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、酵素、膨張剤などを必要に応じて添加することもできる。酵素としては、例えば、製菓用に一般によく知られている各種のプロテアーゼ、アミラーゼ、セルラーゼなどを例示することができる。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などおよびこれらを含むものを例示することができる。その代表例としては市販のベーキングパウダーを例示することができる。これら食塩、イースト、酵素、膨張剤などの添加配合量は、通常これらが配合される量と同様のものであることができ、一般には約１重量％程度までとすることができる。
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 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成する。これは上記各成分の所定量を水と混合し、混合物を混練することにより行ない得る。
上記各成分の混合、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、条件などを利用して行うことができる。例えばまず粉末状の各原料成分を秤量、混合し、混合粉末に水および水分を多く含む液状動物性たんぱく質素材（牛乳、全卵など）を混合する。この際、水および液状たんぱく質素材は予め約５０℃程度に加温して用いることもでき、これによって得られる生地の温度を約３０〜３５℃程度に上げて生地を柔らかくして、引続く生地の成型を容易にすることができる。
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伸ばし、型抜きして行う。その際の形状は任意のものとすることができる。製造の容易性、得られる食品の食べやすさなどを考慮すれば、通常、厚さ４〜８ｍｍ程度の板状体などとするのが望ましい。これら賦型物の大きさおよび長さは最終製品の食べ易さ、取扱いの容易さなどを考慮して適宜定めればよい。必要に応じ生地を裁断してもよい。
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、これによって保形性を有し、分岐鎖アミノ酸を高含有する本発明の目的とする焼物菓子形態の総合栄養食品を得ることができる。
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. 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 bake the dough, thereby obtaining a comprehensive nutritional food in the form of a baked confectionery object of the present invention having shape retention and high content of branched chain amino acids.
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。殊に好ましい温度および時間は約１６０〜２２０℃および８〜１５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。
本発明において製造に際しては上記に説明した組成範囲に基づいて更に、後述の実施例や焼物菓子の製造法として従来から知られている方法、もしくは今後新しく提供される方法を利用すれば、本発明で目的とする分岐鎖アミノ酸含有総合栄養食品を製造することができる。
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, based on 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 desired branched chain amino acid-containing comprehensive nutritional food can be produced.
本発明の分岐鎖アミノ酸含有総合栄養食品の保形性は、１．０〜１．１５の範囲である。分岐鎖アミノ酸含有総合栄養食品の保形性が、１．０より小さいと、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、１．１５を越えると、焼成後の焼物菓子が十分な保形性を有さなくなり、食品として好ましくない。
本発明の分岐鎖アミノ酸含有総合栄養食品の水分量は、３〜１０重量％、好ましくは４〜８重量％の範囲である。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。好ましくない。また、１０重量％を越えると、長期間保存することに適さなくなる。
The shape retention of the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the range of 1.0 to 1.15. If the shape retention of the branched-chain amino acid-containing comprehensive nutritional food is less than 1.0, the branched-chain amino acid-containing comprehensive nutritional food becomes hard and difficult to eat. On the other hand, if it exceeds 1.15, the baked baked goods do not have sufficient shape retention, which is not preferable as a food.
The water content of the branched chain amino acid-containing general 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. It is not preferable. On the other hand, if it 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、有効成分であるイソロイシン、ロイシンおよびバリンの３種の分岐鎖アミノ酸にカゼインナトリウムまたは濃縮大豆たんぱくの少なくとも１種のたんぱく質原料および食物繊維を配合することにより、焼成後も保形性を有し、肝性脳症を伴う慢性肝不全患者などの肝硬変患者のＰＥＭを改善することができ、ＬＥＳとしても使用でき、分岐鎖アミノ酸とエネルギーも摂取することができる。 The thus obtained branched chain amino acid-containing comprehensive nutritional food contains at least one protein raw material and dietary fiber of sodium casein or concentrated soy protein in the three branched chain amino acids of isoleucine, leucine and valine which are active ingredients. By blending, it retains its shape after firing, can improve PEM in patients with cirrhosis such as chronic liver failure patients with hepatic encephalopathy, can also be used as LES, and ingests branched chain amino acids and energy can do.
次に、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。
（実施例１）
表１に示す配合に基づき、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。なお、表１中のビタミンミックスの組成は表２に示したとおりである。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．１１であり、水分量は６．３重量％であった。
EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
Example 1
Based on the formulation shown in Table 1, a branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 1. In addition, the composition of the vitamin mix in Table 1 is as shown in Table 2. The resulting branched chain amino acid-containing general nutritional food had a shape retention of 1.11 and a moisture content of 6.3 wt%.
（調製法１）
マーガリン（ブロンテ，株式会社ＡＤＥＫＡ）、グラニュー糖および乳化剤（サンソフトＮｏ．８１８Ｈ、太陽化学株式会社）を４．８Ｌ容ステンレルボウルに入れ、ミキサー（ＫｉｔｃｈｅｎＡｉｄ 型式：ＫＳＭ５、平面ビーター、株式会社エフ・エム・アイ）を用い、速度目盛り２で２分間ミキシングした。次に、凍結全卵（製菓用，キユーピータマゴ株式会社）を加えて、速度目盛り２で２分間ミキシングした。さらに、ミクロカルマグＳ、ビタミンミックスおよびグルコン酸亜鉛を加えて、速度目盛り２で３分間ミキシングした後、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（グアーガム酵素分解物、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厚の均一な板状に伸ばし、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 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, F. Co., Ltd.) Mixing was performed at a speed scale of 2 minutes 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, vitamin mix and zinc gluconate, mixing at speed scale 2 for 3 minutes, leucine, isoleucine, valine (L-leucine, L-isoleucine, L-valine, all Kyowa Hakko Bio Co., Ltd.) Company), dietary fiber (guar gum enzyme degradation product, Sunfiber R, Taiyo Kagaku Co., Ltd.), concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd.) and whey protein (Lacprodan DI-9224, Arafu's Ingredients Japan) Company) was added and mixed on speed scale 1 for 30 seconds and speed scale 2 for 30 seconds. Finally, wheat flour (Nisshin Flour flour, Nisshin Foods Co., Ltd.) was added and mixed with a speed scale 1 for 30 seconds and a speed scale 2 for 1 minute to prepare a dough for a branched chain amino acid-containing comprehensive nutrition food. . 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. Then, the die cut dough was baked at 170 ° C. for 11 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.) to obtain a branched chain amino acid-containing comprehensive nutritional food.
（評価法１）
実施例１から３の分岐鎖アミノ酸含有総合栄養食品と比較例１から４の試料の保形性は、焼成前の大きさ（面積）を１にした場合の焼成後の分岐鎖アミノ酸含有総合栄養食品の面積割合を画像解析ソフト（Ｓｃｉｏｎ Ｉｍａｇｅ、Ｓｃｉｏｎ Ｃｏｒｐｏｒａｔｉｏｎ）を用いてＴｈｒｅｓｈｏｌｄ機能により閾値を設定し、２値化処理を行い、計測した。計測は、ｎ＝３で行い、結果は、平均値で記した。結果を表３に示す。
（評価法２）
実施例１から３の分岐鎖アミノ酸含有総合栄養食品と比較例１から４の試料の水分量は、赤外線水分計（型番：ＡＤ−４７１５、株式会社エー・アンド・デイ）を用いて、１１０℃で測定した。測定は、ｎ＝３で行い、結果は、平均値で記した。結果を表３に示す。
(Evaluation method 1)
The shape retention of the branched chain amino acid-containing comprehensive nutritional foods of Examples 1 to 3 and the samples of Comparative Examples 1 to 4 is the branched chain amino acid-containing comprehensive nutrition after baking when the size (area) before baking is set to 1. The area ratio of food was measured by setting a threshold value with the Threshold function using image analysis software (Scion Image, Scion Corporation), performing binarization processing. 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 moisture content of the branched chain amino acid-containing comprehensive nutritional food of Examples 1 to 3 and the samples of Comparative Examples 1 to 4 was 110 ° C. using an infrared moisture meter (model number: AD-4715, A & D Co., Ltd.). Measured with The measurement was performed at n = 3, and the results were shown as average values. The results are shown in Table 3.
（実施例２）
実施例１において、濃縮大豆たんぱくをカゼインナトリウム（Ｓｏｄｉｕｍ Ｃａｓｅｉｎａｔｅ Ｓ、日本新薬株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．１０であり、水分量は６．８重量％であった。結果を表３に示す。
（比較例１）
実施例１において、濃縮大豆たんぱくをカゼインカルシウム（Ｃａｌｃｉｕｍ Ｃａｓｅｉｎａｔｅ Ｓ、日本新薬株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して試料を得た。得られた試料の保形性は１．３５であり、水分量は７．２重量％であった。結果を表３に示す。
（比較例２）
実施例１において、濃縮大豆たんぱくおよび乳清たんぱくをすべて乳清たんぱくに変えた以外は、実施例１と全く同じ調製法を繰り返して試料を得た。得られた試料の保形性は１．３６であり、水分量は７．１重量％であった。結果を表３に示す。
(Example 2)
In Example 1, except that the concentrated soybean protein was changed to sodium caseinate (Nippon Shinyaku Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. The resulting branched chain amino acid-containing general nutritional food had a shape retention of 1.10 and a water content of 6.8% by weight. The results are shown in Table 3.
(Comparative Example 1)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that the concentrated soybean protein was changed to calcium caseinate S (Nihon Shinyaku Co., Ltd.) in Example 1. The shape retention property of the obtained sample was 1.35, and the water content was 7.2% by weight. The results are shown in Table 3.
(Comparative Example 2)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that all the concentrated soybean protein and whey protein were changed to whey protein in Example 1. The shape retention property of the obtained sample was 1.36, and the water content was 7.1% by weight. The results are shown in Table 3.
（実施例３）
実施例１において、食物繊維を不溶性食物繊維（セルロース、セオラス（登録商標）、旭化成ケミカルズ株式会社）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。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．１１であり、水分量は７．０重量％であった。結果を表３に示す。
（実施例４）
実施例１において、食物繊維を水溶性・不溶性混合食物繊維（サイリウム種皮、ヘルシーガム（登録商標）、大日本住友製薬株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して分岐鎖アミノ酸含有総合栄養食品を得た。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．０６であり、水分量は５．０重量％であった。結果を表３に示す。
（実施例５）
実施例１において、食物繊維を不溶性食物繊維（コーンファーバー、日食セルファー、日本食品化工株式会社）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。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．０４であり、水分量は４．９重量％であった。結果を表３に示す。
（実施例６）
実施例１において、食物繊維を不溶性食物繊維（レジスタントスターチ、日食ロードスター、日本食品化工株式会社）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。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．１０であり、水分量は５．２重量％であった。結果を表３に示す。
（実施例７）
実施例１において、食物繊維を不溶性食物繊維（小麦ふすま、ブランエース粉状Ｐ、日本製粉株式会社）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。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．０６であり、水分量は４．６重量％であった。結果を表３に示す。
（実施例８）
実施例１において、食物繊維を水溶性食物繊維（イヌリン、フィブリン インスタント、サンエイ糖化株式会社）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。得られた分岐鎖アミノ酸含有総合栄養食品の保形性は１．１２であり、水分量は４．９重量％であった。結果を表３に示す。
（比較例３）
実施例１において、食物繊維を配合しなかった以外は、実施例１と全く同じ調製法を繰り返して試料を得た。得られた試料の保形性は１．２４であり、水分量は５．６重量％であった。結果を表３に示す。
（比較例４）
実施例１において、食物繊維を水溶性食物繊維（難消化性デキストリン、パインファイバー、松谷化学工業株式会社）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試料を得た。得られた試料の保形性は１．３２であり、水分量は６．８重量％であった。結果を表３に示す。
（比較例５）
実施例１において、食物繊維を水溶性食物繊維（水溶性大豆多糖類、ソヤファイブ（登録商標）ーＳ−ＺＲ１００、不二製油株式会社）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試料を得た。得られた試料の保形性は１．１６であり、水分量は７．０重量％であった。結果を表３に示す。
（比較例６）
実施例１において、食物繊維を水溶性食物繊維（ポリデキストロース、ライテスウルトラ（ライテスIII）、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試料を得た。得られた試料の保形性は１．２０であり、水分量は４．５重量％であった。結果を表３に示す。
（比較例７）
実施例１において、食物繊維を水溶性食物繊維（アラビアガム、アラビアガムＡ、伊那食品工業株式会社）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試料を得た。得られた試料の保形性は１．１９であり、水分量は５．０重量％であった。結果を表３に示す。
（比較例８）
実施例１において、食物繊維を水溶性・不溶性混合食物繊維（寒天、伊那食品工業株式会社）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試料を得た。得られた試料の保形性は１．２５であり、水分量は５．３重量％であった。結果を表３に示す。
(Example 3)
In Example 1, except that the dietary fiber was changed to insoluble dietary fiber (cellulose, Theolas (registered trademark), Asahi Kasei Chemicals Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. Obtained. The obtained branched chain amino acid-containing comprehensive nutritional food had a shape retention of 1.11 and a moisture content of 7.0% by weight. The results are shown in Table 3.
Example 4
In Example 1, the same preparation method as in Example 1 was repeated except that the dietary fiber was changed to a water-soluble / insoluble mixed dietary fiber (silium seed coat, healthy gum (registered trademark), Dainippon Sumitomo Pharma Co., Ltd.). A comprehensive nutritional food containing branched chain amino acids was obtained. The obtained branched-chain amino acid-containing comprehensive nutritional food had a shape retention of 1.06 and a moisture content of 5.0% by weight. The results are shown in Table 3.
(Example 5)
In Example 1, the same preparation method as in Example 1 was repeated except that the dietary fiber was changed to insoluble dietary fiber (corn fiber, solar eclipse, Nippon Shokuhin Kako Co., Ltd.). Obtained. The resulting branched chain amino acid-containing general nutritional food had a shape retention of 1.04 and a water content of 4.9% by weight. The results are shown in Table 3.
(Example 6)
In Example 1, the same preparation method as in Example 1 was repeated except that the dietary fiber was changed to insoluble dietary fiber (resistant starch, solar eclipse roadster, Nippon Shokuhin Kako Co., Ltd.). Got. The obtained branched-chain amino acid-containing comprehensive nutritional food had a shape retention of 1.10 and a water content of 5.2% by weight. The results are shown in Table 3.
(Example 7)
In Example 1, except that the dietary fiber is changed to insoluble dietary fiber (wheat bran, blanc ace powder P, Nippon Flour Mills Co., Ltd.), the same preparation method as in Example 1 is repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. Got. The resulting branched chain amino acid-containing general nutritional food had a shape retention of 1.06 and a moisture content of 4.6% by weight. The results are shown in Table 3.
(Example 8)
In Example 1, except that the dietary fiber was changed to water-soluble dietary fiber (Inulin, Fibrin Instant, Sanei Saccharification Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a branched chain amino acid-containing comprehensive nutritional food. . The obtained branched chain amino acid-containing general nutritional food had a shape retention of 1.12 and a water content of 4.9% by weight. 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 dietary fiber was not blended. The shape retention property of the obtained sample was 1.24, and the water content was 5.6% by weight. The results are shown in Table 3.
(Comparative Example 4)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1 except that the dietary fiber was changed to water-soluble dietary fiber (indigestible dextrin, pine fiber, Matsutani Chemical Co., Ltd.). The shape retention property of the obtained sample was 1.32 and the water content was 6.8% by weight. The results are shown in Table 3.
(Comparative Example 5)
In Example 1, exactly the same preparation method as in Example 1 except that dietary fiber was changed to water-soluble dietary fiber (water-soluble soybean polysaccharide, Soya Five (registered trademark) -S-ZR100, Fuji Oil Co., Ltd.). Samples were obtained repeatedly. The shape retention property of the obtained sample was 1.16, and the water content was 7.0% by weight. The results are shown in Table 3.
(Comparative Example 6)
In Example 1, a sample was obtained by repeating exactly the same preparation method as in Example 1, except that the dietary fiber was changed to water-soluble dietary fiber (Polydextrose, Lightes Ultra (Lightes III), Danisco Japan Co., Ltd.). . The shape retention property of the obtained sample was 1.20, and the water content was 4.5% by weight. The results are shown in Table 3.
(Comparative Example 7)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that the dietary fiber was changed to water-soluble dietary fiber (Gum Arabic, Gum Arabic A, Ina Food Industry Co., Ltd.) in Example 1. The shape retention property of the obtained sample was 1.19, and the water content was 5.0% by weight. The results are shown in Table 3.
(Comparative Example 8)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that the dietary fiber was changed to a water-soluble / insoluble mixed dietary fiber (Agar, Ina Food Industry Co., Ltd.). The shape retention property of the obtained sample was 1.25, and the water content was 5.3% by weight. The results are shown in Table 3.
本発明は、有効成分であるイソロイシン、ロイシンおよびバリンの３種の分岐鎖アミノ酸にカゼインナトリウムまたは濃縮大豆たんぱくの少なくとも１種のたんぱく質原料および食物繊維を配合することにより、焼成後も保形性を有し、肝性脳症を伴う慢性肝不全患者などの肝硬変患者のＰＥＭを改善することができ、ＬＥＳとしても使用でき、分岐鎖アミノ酸を有効成分とし、エネルギーも摂取できる焼物菓子形態の分岐鎖アミノ酸含有総合栄養食品に関するものであって、産業上十分に利用できるものである。 The present invention provides shape retention after baking by blending at least one protein raw material of sodium casein or concentrated soy protein and dietary fiber with three branched chain amino acids of isoleucine, leucine and valine which are active ingredients. Branched-chain amino acids in the form of baked goods that can improve PEM of cirrhosis patients such as chronic liver failure patients with hepatic encephalopathy, can also be used as LES, have branched-chain amino acids as active ingredients, and can consume energy It is related to the contained comprehensive nutritional food and can be used industrially.
Claims (7)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010066076A JP5473701B2 (en) | 2009-03-25 | 2010-03-23 | General nutrition food containing branched chain amino acids |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2009074930 | 2009-03-25 | ||
| JP2009074930 | 2009-03-25 | ||
| JP2010066076A JP5473701B2 (en) | 2009-03-25 | 2010-03-23 | General nutrition food containing branched chain amino acids |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2010246533A true JP2010246533A (en) | 2010-11-04 |
| JP5473701B2 JP5473701B2 (en) | 2014-04-16 |
Family
ID=43309648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2010066076A Active JP5473701B2 (en) | 2009-03-25 | 2010-03-23 | General nutrition food containing branched chain amino acids |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5473701B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012105605A (en) * | 2010-11-18 | 2012-06-07 | Terumo Corp | Branched-chain amino acid containing conprehensive nutritious food |
| JP2013066410A (en) * | 2011-09-21 | 2013-04-18 | Terumo Corp | Baked confectionery containing branched-chain amino acid |
| JP2013102739A (en) * | 2011-11-15 | 2013-05-30 | Terumo Corp | Baked confectionery containing branched amino acid |
| RU2487554C1 (en) * | 2011-11-08 | 2013-07-20 | Михаил Юрьевич Сидоренко | Functional purpose jelly marmalade production method |
| JP2014200189A (en) * | 2013-04-03 | 2014-10-27 | テルモ株式会社 | Branched-chain amino acid inclusion total nutritive food |
| JP2015062354A (en) * | 2013-09-24 | 2015-04-09 | テルモ株式会社 | Manufacturing method of branched-chain amino acid-containing comprehensive nutritive food |
| CN110786448A (en) * | 2019-11-14 | 2020-02-14 | 合肥工业大学 | Dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof |
| CN112153902A (en) * | 2018-03-01 | 2020-12-29 | 463Ip合作有限责任公司 | Microencapsulated product, transparent solution thereof and preparation method |
| US11058719B2 (en) * | 2010-05-26 | 2021-07-13 | Morehouse School Of Medicine | Compositions of nutrition supplementation for nutritional deficiencies and method of use therefore |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60186261A (en) * | 1984-03-06 | 1985-09-21 | Ajinomoto Co Inc | Solid food composition |
| JPH02128669A (en) * | 1988-11-08 | 1990-05-17 | Ajinomoto Co Inc | Amino acid-containing food composition |
| JP2004182630A (en) * | 2002-12-02 | 2004-07-02 | Kyowa Hakko Kogyo Co Ltd | Long-acting muscle fatigue ameliorant |
-
2010
- 2010-03-23 JP JP2010066076A patent/JP5473701B2/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60186261A (en) * | 1984-03-06 | 1985-09-21 | Ajinomoto Co Inc | Solid food composition |
| JPH02128669A (en) * | 1988-11-08 | 1990-05-17 | Ajinomoto Co Inc | Amino acid-containing food composition |
| JP2004182630A (en) * | 2002-12-02 | 2004-07-02 | Kyowa Hakko Kogyo Co Ltd | Long-acting muscle fatigue ameliorant |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11058719B2 (en) * | 2010-05-26 | 2021-07-13 | Morehouse School Of Medicine | Compositions of nutrition supplementation for nutritional deficiencies and method of use therefore |
| JP2012105605A (en) * | 2010-11-18 | 2012-06-07 | Terumo Corp | Branched-chain amino acid containing conprehensive nutritious food |
| JP2013066410A (en) * | 2011-09-21 | 2013-04-18 | Terumo Corp | Baked confectionery containing branched-chain amino acid |
| RU2487554C1 (en) * | 2011-11-08 | 2013-07-20 | Михаил Юрьевич Сидоренко | Functional purpose jelly marmalade production method |
| JP2013102739A (en) * | 2011-11-15 | 2013-05-30 | Terumo Corp | Baked confectionery containing branched amino acid |
| JP2014200189A (en) * | 2013-04-03 | 2014-10-27 | テルモ株式会社 | Branched-chain amino acid inclusion total nutritive food |
| JP2015062354A (en) * | 2013-09-24 | 2015-04-09 | テルモ株式会社 | Manufacturing method of branched-chain amino acid-containing comprehensive nutritive food |
| CN112153902A (en) * | 2018-03-01 | 2020-12-29 | 463Ip合作有限责任公司 | Microencapsulated product, transparent solution thereof and preparation method |
| CN110786448A (en) * | 2019-11-14 | 2020-02-14 | 合肥工业大学 | Dough added with high-water-holding-capacity modified bran dietary fiber and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP5473701B2 (en) | 2014-04-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5473701B2 (en) | General nutrition food containing branched chain amino acids | |
| EP2939542B1 (en) | Baked confectionery | |
| RU2460303C1 (en) | Composition and method for production of oatmeal spice cakes with usage of preventive additive in arabinogalactan | |
| JP2002191292A (en) | Baked cake having high nutritive value | |
| JP2006325471A (en) | Baked confectionery composition or baked confectionery | |
| JP5805477B2 (en) | Baked confectionery containing branched chain amino acids | |
| JP6129622B2 (en) | General nutrition food containing branched chain amino acids | |
| JP4401659B2 (en) | Insulin secretagogue | |
| JP6129623B2 (en) | General nutrition food containing branched chain amino acids | |
| JP2013102739A (en) | Baked confectionery containing branched amino acid | |
| JP6093276B2 (en) | Method for producing branched chain amino acid-containing comprehensive nutritional food | |
| WO2005051084A1 (en) | Protein-rich baked food and process for producing the same | |
| JP5612909B2 (en) | General nutrition food containing branched chain amino acids | |
| JP2015092859A (en) | Branched-chain amino acid-containing comprehensive nutritional food | |
| JP5593103B2 (en) | Amino acid-containing comprehensive nutritional food and method for producing the same | |
| JP5685393B2 (en) | General nutrition food containing branched chain amino acids | |
| KR101119773B1 (en) | Composition for prevention and treatment of obesity comprising inositol and chicory dietary fiber, and functional health food comprising the same | |
| JP4888920B2 (en) | Method for producing bread food that is easy to chew and swallow | |
| TW200913895A (en) | A method for producing baked foods | |
| JP5762724B2 (en) | General nutrition food containing branched chain amino acids | |
| JP6121301B2 (en) | General nutrition food containing branched chain amino acids | |
| JP3708500B2 (en) | High protein baked food and method for producing the same | |
| TW201519789A (en) | Barley-powder-containing baked sweet | |
| Antonenko et al. | 3.3 TECHNOLOGICAL ASPECTS AND EQUIPMENT FOR PRODUCTION OF FLOUR CONFECTIONERIES OF FUNCTIONAL PURPOSE | |
| JP2019198280A (en) | Body fat-reducing food and drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20130214 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20131008 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20131029 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20131217 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20140128 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20140204 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5473701 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313113 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |