JP6093276B2 - Method for producing branched chain amino acid-containing comprehensive nutritional food - Google Patents
Method for producing branched chain amino acid-containing comprehensive nutritional food Download PDFInfo
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- JP6093276B2 JP6093276B2 JP2013197186A JP2013197186A JP6093276B2 JP 6093276 B2 JP6093276 B2 JP 6093276B2 JP 2013197186 A JP2013197186 A JP 2013197186A JP 2013197186 A JP2013197186 A JP 2013197186A JP 6093276 B2 JP6093276 B2 JP 6093276B2
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- chain amino
- branched chain
- amino acid
- soybean
- nutritional food
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
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の製造方法に関する。 The present invention relates to a method for producing a comprehensive nutritional food in the form of a baked confectionery, which contains isoleucine, leucine, and branched chain amino acids of valine as active ingredients.
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）を摂取すると、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）。 In patients with cirrhosis, protein and energy malnutrition (PEM) frequently occurs due to protein and energy metabolism abnormalities, and lack of both protein and energy. Abnormal energy metabolism is thought to be caused by a decrease in glycogen storage due to atrophy of the liver and poor glucose uptake in peripheral tissues due to insulin resistance. In particular, when the stomach is hungry early in the morning, there is an abnormality in the burning rate of the energy substrate, the burning rate of carbohydrates decreases, and the burning rate of lipids increases. It is said that the early morning starvation state of cirrhosis patients corresponds to the metabolic state at the time of fasting for 2-3 days in healthy persons. For the purpose of avoiding this starvation state, it has been clarified that intake of divided meal or night evening snack (LES) improves energy metabolism abnormality (Non-patent Document 1).
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改善に有用なことが証明されている。 In addition, branched-chain amino acids have been administered to improve the low protein nutritional status of cirrhotic patients and have been effective. It has also been reported that administration of branched chain amino acids at night or before going to bed is more advantageous for protein synthesis (Non-patent Document 2). That is, it has been proved that when both branched chain amino acids and energy are administered preferentially at night or before going to bed, they are useful for improving protein and energy metabolism in cirrhotic patients.
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（大塚製薬株式会社）、ヘパンＥＤ（登録商標）（味の素株式会社）、あるいはあらかじめ液状になっているヘパス（株式会社クリニコ）、ヘパスII（株式会社クリニコ）。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。 For this reason, it is considered that a preparation containing three branched chain amino acids of isoleucine, leucine, and valine as an active ingredient and also capable of taking energy is effective in improving the nutritional status of cirrhotic patients. Currently, for the purpose of improving the nutritional status of patients with chronic liver failure associated with hepatic encephalopathy, a preparation containing three kinds of branched chain amino acids, carbohydrates, lipids and the like is commercially available. These can be prepared by dissolving the granules in water to form a liquid (Amino Levan (registered trademark) EN (Otsuka Pharmaceutical Co., Ltd.), Hepan ED (registered trademark) (Ajinomoto Co., Ltd.), or Hepas (stock) (Clinico Company), Hepas II (Clinico Co., Ltd.) Both formulations are in the form of liquid and accompanied by water intake.When these formulations are used as LES, there is a feeling of abdominal bloating or stomach sag, disturbing sleep In addition, there is a problem that nighttime toilet time due to ingestion of water before going to bed is painful (Non-Patent Document 3) In particular, elderly people have problems from the viewpoint of ingestion.
そこで、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が開示されている（特許文献１）。これは、通常の焼物菓子形態であるため、水分摂取を控えることができる点では有効であったが、焼成後に硬くなるという課題があった。特に、高齢者に対しては摂取しにくい硬さであることから、高齢者が抵抗感を有し、継続摂取が困難となり、結果として栄養状態の改善が期待できなくなる。 Therefore, by adding at least one protein raw material of sodium casein or concentrated soybean protein and dietary fiber to the three branched chain amino acids of isoleucine, leucine, and valine, which are the active ingredients, shape retention is maintained even after baking. In addition, it can improve the PEM of cirrhosis patients such as chronic liver failure patients with hepatic encephalopathy, can also be used as LES, contains branched-chain amino acids in the form of baked confectionery that contains branched-chain amino acids as an active ingredient and can consume energy A comprehensive nutritional food is disclosed (Patent Document 1). Since this is a normal baked confectionery form, it is effective in that it can refrain from water intake, but there is a problem that it becomes hard after baking. In particular, since it is hard to take for elderly people, the elderly people have a sense of resistance, making continuous intake difficult, and as a result, improvement in nutritional status cannot be expected.
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、高齢者でも摂取しやすい硬さ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の製造方法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. It is an object of the present invention to provide a method for producing a branched chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery that can be consumed as an ingredient and has the hardness that can be consumed even by elderly people.
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、配合物を特定の順序で投入して混合する工程を特徴とする分岐鎖アミノ酸含有総合栄養食品の製造方法を見出し、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 research to achieve the above-mentioned object, the present inventors have found a method for producing a branched chain amino acid-containing comprehensive nutritional food characterized by a step of adding and mixing the compound in a specific order. The present invention has been completed based on the findings.
すなわち、本発明は、以下の（第１）〜（第４）に示したものである。 That is, the present invention is shown in the following (first) to (fourth).
（第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１００ｋｃａｌあたり３．０〜５．０ｇ配合し、かつ、全脂大豆または脱脂大豆を原料とする大豆素材を９〜１６質量％、はちみつ、液糖、水あめ、および還元水あめの少なくともいずれか1種類を５〜１０質量％を配合する焼物菓子形態の総合栄養食品の製造方法であって、（１）製菓用油脂と、はちみつ、液糖、水あめ、および還元水あめの少なくともいずれか１種類と、鶏卵とを混合した生地、（２）イソロイシン、ロイシン、およびバリンの分岐鎖アミノ酸、（３）小麦粉、（４）全脂大豆または脱脂大豆を原料とする大豆素材、の順序で投入して混合する工程を有することを特徴とする分岐鎖アミノ酸含有総合栄養食品の製造方法である。 (1st) 3.0 to 5.0 g of branched chain amino acids of isoleucine, leucine, and valine per 100 kcal, and 9 to 16% by mass of soybean material using whole fat soybean or defatted soybean as a raw material, honey, A method for producing a comprehensive nutritional food in the form of a baked confectionery containing 5 to 10% by mass of at least one of liquid sugar, syrup, and reduced syrup, wherein (1) confectionery fats and oils, honey, liquid sugar, Dough mixed with at least one of water candy and reduced water candy and chicken egg, (2) branched chain amino acids of isoleucine, leucine, and valine, (3) wheat flour, (4) whole fat soybean or defatted soybean A method for producing a branched chain amino acid-containing comprehensive nutritional food, characterized in that it comprises a step of adding and mixing them in the order of soybean material.
（第２）前記全脂大豆または脱脂大豆を原料とする大豆素材が、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、０．５〜１．０重量部である上記（第１）に記載の分岐鎖アミノ酸含有総合栄養食品の製造方法である。 (Second) The above-mentioned (5) above, wherein the soybean material using the whole fat soybean or defatted soybean as a raw material is 0.5 to 1.0 part by weight based on 1 part by weight of the branched chain amino acids of isoleucine, leucine and valine. It is a manufacturing method of the branched chain amino acid containing comprehensive nutritional food as described in 1).
（第３）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（第１）または（第２）に記載の分岐鎖アミノ酸含有総合栄養食品の製造方法である。 (Third) In the above (first) or (second), the blending ratio of isoleucine, leucine, and valine is 0.9 to 1.1: 1.8 to 2.2: 0.9 to 1.1. It is a manufacturing method of the branched chain amino acid containing comprehensive nutrition food of description.
（第４）ビタミン類およびミネラル類が配合された上記（第１）か（第３）いずれかに記載の分岐鎖アミノ酸含有総合栄養食品の製造方法である。 (4) A method for producing a branched chain amino acid-containing comprehensive nutritional food according to any one of (1) and (3), wherein vitamins and minerals are blended.
本発明の分岐鎖アミノ酸含有総合栄養食品の製造方法は、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の製造方法を提供することができる。 The method for producing a branched chain amino acid-containing comprehensive nutritional food of the present invention can improve PEM of cirrhosis patients such as chronic liver failure patients with hepatic encephalopathy, and when taking branched chain amino acid-containing comprehensive nutrition Provided is a method for producing a branched-chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery, which is suitable for use as LES because it does not involve excessive intake of water, and has a branched-chain amino acid as an active ingredient and can also consume energy Can do.
以下、本発明の分岐鎖アミノ酸含有総合栄養食品の製造方法を詳細に説明する。 Hereinafter, the manufacturing method of the branched chain amino acid containing comprehensive nutritional food of this invention is demonstrated in detail.
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、従来から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。 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.
本発明に係る分岐鎖アミノ酸含有総合栄養食品は、イソロイシン、ロイシン、およびバリンの３種類の分岐鎖アミノ酸を配合する。本発明の分岐鎖アミノ酸含有総合栄養食品に含有されているイソロイシン、ロイシン、およびバリンは、いずれもＬ−アミノ酸であり、天然物から得られたものであってもよいし、合成により得られたものであってもよいし、または天然物から得られたものと合成により得られたものを併用してもよい。 The branched chain amino acid-containing comprehensive nutritional food according to the present invention contains three types of branched chain amino acids, isoleucine, leucine, and valine. Isoleucine, leucine, and valine contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention are all L-amino acids, and may be obtained from natural products or obtained by synthesis. May be used, or those obtained from natural products and those obtained by synthesis may be used in combination.
本発明に係る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３．０〜５．０ｇ、好ましくは３．５〜４．４．５ｇ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、５．０ｇを越えると、焼成後の焼物菓子が十分な食感を有さなくなり、食品として好ましくない。 The compounding quantity of the branched chain amino acid mix | blended with the branched chain amino acid containing comprehensive nutritional food which concerns on this invention is 3.0-5.0g per 100 kcal, Preferably it is the range of 3.5-4.4.5g. If the amount of the branched chain amino acid is less than 3.0 g, the target branched chain amino acid amount cannot be taken, which is not preferable. On the other hand, if it exceeds 5.0 g, the baked baked goods do not have a sufficient texture, which is not preferable as a food.
本発明に係る分岐鎖アミノ酸含有総合栄養食品における、イソロイシンとロイシンとバリンの配合割合は、一般的には、イソロイシン：ロイシン：バリン＝０．９〜１．１：１．８〜２．２：０．９〜１．１の質量比であることが好ましく、０．９５〜１．０５：１．８５〜２．１５：０．９５〜１．０５であることがより好ましい。イソロイシン：ロイシン：バリンの含有比率を前記範囲にすることによって、分岐鎖アミノ酸含有総合栄養食品中でのそれら３種類の分岐鎖アミノ酸の含有比率が、人体を構成しているタンパク質におけるイソロイシンとロイシンとバリンの比率に近い値となり、人体にとって必要なそれぞれの分岐鎖アミノ酸を過度に多くなったり、過度に少なくなったりせずに、適切な量で供給することができる。 The blending ratio of isoleucine, leucine and valine in the branched chain amino acid-containing general nutritional food according to the present invention is generally isoleucine: leucine: valine = 0.9 to 1.1: 1.8 to 2.2: The mass ratio is preferably 0.9 to 1.1, and more preferably 0.95 to 1.05: 1.85 to 2.15: 0.95 to 1.05. By setting the content ratio of isoleucine: leucine: valine within the above range, the content ratio of these three types of branched chain amino acids in the branched chain amino acid-containing total nutritional food is such that isoleucine and leucine in the protein constituting the human body It becomes a value close to the ratio of valine, and each branched chain amino acid necessary for the human body can be supplied in an appropriate amount without excessively increasing or decreasing excessively.
本発明に係る分岐鎖アミノ酸含有総合栄養食品は、全脂大豆または脱脂大豆を原料とする大豆素材を配合する。 The branched chain amino acid-containing comprehensive nutritional food according to the present invention contains a soy material made from whole fat soybean or defatted soybean as a raw material.
本発明の全脂大豆を原料とする大豆素材としては、大豆粉などを使用することができ、脱脂大豆を原料とする大豆素材としては、おからパウダー、濃縮大豆たんぱく、大豆ふすまなどを使用することができる。 As the soybean material using the whole fat soybean of the present invention as a raw material, soybean powder can be used, and as the soybean material using defatted soybean as a raw material, okara powder, concentrated soybean protein, soybean bran, etc. are used. be able to.
本発明に係る分岐鎖アミノ酸含有総合栄養食品に配合する全脂大豆または脱脂大豆を原料とする大豆素材の配合量は、９〜１６質量％、好ましくは１０〜１５質量％の範囲である。全脂大豆または脱脂大豆を原料とする大豆素材の配合量が、９質量％より少ないと、焼成後の焼物菓子が脆くなり、輸送中に粉々になるため、好ましくない。１６質量％を越えると、焼成後の焼物菓子が硬くなり、しっとりとした食感を有さないため、好ましくない。 The compounding quantity of the soybean material which uses the whole fat soybean or the defatted soybean as a raw material mix | blended with the branched chain amino acid containing comprehensive nutritional food which concerns on this invention is 9-16 mass%, Preferably it is the range of 10-15 mass%. When the blending amount of the soybean material made from full-fat soybean or defatted soybean is less than 9% by mass, the baked baked confectionery becomes brittle and shatters during transportation, which is not preferable. If it exceeds 16% by mass, the baked confectionery becomes hard and does not have a moist texture, which is not preferable.
本発明に係る分岐鎖アミノ酸含有総合栄養食品には、全脂大豆または脱脂大豆を原料とする大豆素材以外に、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。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、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、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、コラーゲン、プロタミンなどを例示することができる。 The branched chain amino acid-containing comprehensive nutritional food according to the present invention includes a protein raw material conventionally used in foods within the scope not departing from the gist of the present invention, in addition to a soy material based on whole fat soybean or defatted soybean. You may mix | blend. Examples of protein materials include vegetable protein materials such as wheat protein and corn gluten meal. In addition to dairy products such as milk and skim milk, animal protein materials include milk products such as casein, whey, total milk protein (TMP), milk protein concentrate (MPC), and collagen. And protamine.
本発明に係る分岐鎖アミノ酸含有総合栄養食品に配合するはちみつ、液糖、水あめ、または還元水あめの少なくともいずれか１種類の配合量は、５〜１０質量％、好ましくは６〜９質量％の範囲である。これらは２種類以上配合することができるが、合計量は上記範囲内であることが必要である。はちみつ、液糖、水あめ、または還元水あめの少なくともいずれか１種類の配合量が５質量％より少ないと、焼成後の焼物菓子がしっとりした食感を有さなくなるため、好ましくない。また、１０質量％を越えると、柔らかくなりすぎて食感が悪くなるため、好ましくない。 The amount of at least one of honey, liquid sugar, syrup, or reduced syrup mixed in the branched chain amino acid-containing general nutritional food according to the present invention is in the range of 5 to 10% by mass, preferably 6 to 9% by mass. It is. Two or more of these can be blended, but the total amount must be within the above range. If the blending amount of at least one of honey, liquid sugar, syrup, or reduced syrup is less than 5% by mass, the baked baked goods do not have a moist texture, which is not preferable. On the other hand, if it exceeds 10% by mass, it becomes too soft and the texture becomes worse, which is not preferable.
本発明に係る分岐鎖アミノ酸含有総合栄養食品に配合する製菓用油脂は、従来から食品に慣用されるもの、例えば、マーガリン、ショートニング、バター、クリーム、ラード、マヨネーズ、ドレッシング、カカオ脂、ハードバターなどがある。これらのうち、マーガリンが好ましい。 The confectionery fats and oils blended in the branched chain amino acid-containing comprehensive nutritional food according to the present invention are those conventionally used in foods, such as margarine, shortening, butter, cream, lard, mayonnaise, dressing, cacao butter, hard butter, etc. There is. Of these, margarine is preferred.
本発明に係る分岐鎖アミノ酸含有総合栄養食品で使用する製菓用油脂の配合量は、１０〜２０質量％、好ましくは１２〜１８質量％の範囲である。製菓用油脂の割合が、１０質量％より少ないと、硬くなり、食べにくくなるため、食品として好ましくない。また、２０質量％を越えると、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。 The blending amount of the confectionery fat used in the branched chain amino acid-containing comprehensive nutritional food according to the present invention is 10 to 20% by mass, preferably 12 to 18% by mass. When the ratio of confectionery fats and oils is less than 10% by mass, it becomes hard and difficult to eat, which is not preferable for food. On the other hand, if it exceeds 20% by mass, the target protein mass cannot be ingested, which is not preferable.
本発明に係る分岐鎖アミノ酸含有総合栄養食品で使用する鶏卵は、従来から食品に慣用されるもの、例えば、殻付卵や液状卵、凍結卵、乾燥卵などの加工卵などがある。 The chicken eggs used in the branched chain amino acid-containing comprehensive nutritional food according to the present invention include those conventionally used in foods, for example, processed eggs such as shell eggs, liquid eggs, frozen eggs, and dried eggs.
本発明の分岐鎖アミノ酸含有総合栄養食品で使用する鶏卵の配合量は、４〜８質量％、好ましくは５〜７質量％の範囲である。鶏卵の割合が、４質量％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、８質量％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。 The compounding quantity of the chicken egg used with the branched chain amino acid containing comprehensive nutritional food of this invention is 4-8 mass%, Preferably it is the range of 5-7 mass%. If the ratio of chicken eggs is less than 4% by mass, 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 8 mass%, it is not preferable as a foodstuff.
本発明に係る分岐鎖アミノ酸含有総合栄養食品は、全脂大豆または脱脂大豆を原料とする大豆素材に含まれる食物繊維以外に、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食物繊維を配合してもよい。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、大豆食物繊維、グァーガム酵素分解物、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、リグニンなどの不溶性食物繊維が挙げられる。 The branched chain amino acid-containing comprehensive nutritional food according to the present invention has been conventionally used in foods within the scope not departing from the gist of the present invention, other than dietary fiber contained in soybean materials made from whole fat soybeans or defatted soybeans. Dietary fiber may be blended. 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, soluble dietary fiber such as soybean dietary fiber, guar gum enzymatic degradation, low molecular weight sodium alginate, glucomannan, inulin, apple dietary fiber, corn fiber, resistant starch, psyllium seed coat, beet fiber, apple fiber, sugarcane food Examples include insoluble dietary fibers such as fiber, wheat bran, fermented barley fiber, pea fiber, evening fruit fruit dietary fiber, citrus fiber, cellulose, wheat fiber, oat fiber, potato fiber, soybean fiber, and lignin.
本発明に係る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物性改善性を有さなくなり、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 amount of dietary fiber to be blended in the branched chain amino acid-containing comprehensive nutritional food according to the present invention is 0.1 to 0.5 parts by weight, preferably 1 part by weight of the total of branched chain amino acids of isoleucine, leucine and valine Is in the range of 0.2 to 0.4 parts by weight. When the amount of dietary fiber is less than 0.1 parts by weight, the baked baked goods do not have sufficient physical property improving properties, 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.
本発明に係る分岐鎖アミノ酸含有総合栄養食品に配合する製菓用油脂以外の油脂としては、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。 As fats and oils other than confectionery fats and oils to be blended in the branched chain amino acid-containing comprehensive nutritional food according to the present invention, various known edible fats and oils that have been conventionally used in foods are used singly or in combination of two or more. Can be used. For example, linseed oil, sesame oil, olive oil, sesame oil, rice oil, rice bran oil, safflower oil, perilla oil, soybean oil, corn oil, rapeseed oil, germ oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, palm Vegetable oils such as oil, nut oil, peanut oil, cocoa butter, animal oils such as lard, beef tallow, fish oil, milk fat, medium chain fatty acids, highly unsaturated fatty acids, processed oils such as DHA, EPA, diacylglycerol, And fats and oils processed products such as butter, margarine and shortening containing these fats and oils.
本発明に係る分岐鎖アミノ酸含有総合栄養食品には、はちみつ、液糖、水あめ、または還元水あめ以外に、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糖質原料を配合してもよい。例えば、異性化液糖、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、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、本発明に係る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。 In addition to honey, liquid sugar, syrup, or reduced syrup, the branched-chain amino acid-containing general nutritional food according to the present invention contains a saccharide raw material conventionally used in foods without departing from the gist of the present invention. May be. For example, monosaccharides such as isomerized liquid sugar, glucose (glucose), lactose (lactose), fructose (fructose), disaccharides such as sucrose, granulated sugar, maltose, trehalose, maltose, isomaltose, glycogen, dextrin, starch ( Polysaccharides such as wheat starch), isomerized sugars, invert sugars, oligosaccharides (isomaltooligosaccharides, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, xylo-oligosaccharides, gentio-oligosaccharides, nigerooligosaccharides, thede-oligosaccharides, soybean oligosaccharides, etc.), Powdered rice cake, sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar) and the like can be mentioned. 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, sodium saccharin, stevia extract, stevia powder, etc. may be used. As is apparent from the description regarding energy%, the sugar content of the branched chain amino acid-containing comprehensive nutritional food according to the present invention is 39 to 65 energy%. Therefore, when blending these sweet ingredients, pay attention to the energy% of the sugar. There is a need to.
本発明に係る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。 In producing the branched chain amino acid-containing comprehensive nutritional food according to the present invention, components such as appropriate vitamins and minerals that are usually used can be blended depending on the type of the product.
本発明に係る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。 The vitamins used in the branched chain amino acid-containing comprehensive nutritional food according to 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, and it is preferable to combine a plurality of these as much as possible. A vitamin derivative may be used as the vitamin.
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。 As the amount of the vitamin, the following range is appropriate per 100 kcal of the branched chain amino acid-containing comprehensive nutritional food.
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
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
本発明に係る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。 Examples of minerals used in the branched chain amino acid-containing comprehensive nutritional food according to 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.
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。 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.
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
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
本発明に係る分岐鎖アミノ酸含有総合栄養食品は、上述した成分の他に、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。 The branched chain amino acid-containing comprehensive nutritional food according to the present invention includes various additives used for the purpose of increasing nutritional value, imparting flavor, and coloring, as necessary, in addition to the above-described components. Can further be contained. 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.
なお、本発明に係る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。 In addition, salt, yeast, an enzyme, a swelling agent, etc. can also be added to the branched chain amino acid containing comprehensive nutritional food according to the present invention as necessary. 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.
本発明の分岐鎖アミノ酸含有総合栄養食品の製造方法は、まず、（１）油脂と、はちみつ、液糖、水あめ、および還元水あめの少なくともいずれか１種類の糖質と、鶏卵とを混合した生地に、（２）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、（３）小麦粉、（４）全脂大豆または脱脂大豆を原料とする大豆素材、の順序で投入する。この順序で投入しながら混合、混練することによって、水と小麦粉に含まれるグリアジン、グルテニンが水を媒体にグルテンを形成する。この形成されたグルテンが混合、混練でさらにグルテンがお互いに絡み合って、海綿状の網状組織へと発達する。全脂大豆または脱脂大豆を原料とする大豆素材、小麦粉の順序で投入した場合、全脂大豆または脱脂大豆を原料とする大豆素材が水分を吸収してしまい、グルテンが形成しにくくなるため、好ましくない。全脂大豆または脱脂大豆を原料とする大豆素材を２種類以上使用する場合、大豆素材の投入順序、例えば、大豆粉およびおからパウダーの投入順序は問わない。さらに、上記（１）〜（４）の材料以外の材料は適選投入することができる。 The method for producing a branched chain amino acid-containing comprehensive nutritional food of the present invention is as follows. (1) A dough obtained by mixing oil and fat, at least one sugar of honey, liquid sugar, syrup, and reduced syrup and chicken egg. (2) Three kinds of branched chain amino acids of isoleucine, leucine, and valine, (3) wheat flour, and (4) a soybean material using whole fat soybean or defatted soybean as raw materials. By mixing and kneading while adding in this order, gliadin and glutenin contained in water and flour form gluten using water as a medium. The formed gluten is mixed and kneaded so that the gluten is further entangled with each other and develops into a spongy network. Soy material made from full-fat soybean or defatted soybean, and wheat flour in order, preferably because the soybean material made from full-fat soybean or defatted soybean absorbs moisture, making it difficult to form gluten. Absent. When using two or more kinds of soybean materials made from full-fat soybeans or defatted soybeans, the order in which soybean materials are introduced, for example, the order in which soybean powder and okara powder are introduced is not limited. Furthermore, materials other than the materials (1) to (4) can be appropriately selected.
なお、本発明における混合、混練にいては、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、水および液状の材料は、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。 In addition, in mixing and kneading in the present invention, it can be carried out as appropriate using ordinary equipment and conditions. For example, water and liquid materials 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.
次いで、得られた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。 Next, the obtained dough is 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.
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、これによって物性改善性を有し、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 present invention, it is indispensable to heat and bake the dough, thereby obtaining a comprehensive nutritional food in the form of a baked confectionery intended for the present invention having physical properties improving properties 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。 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.
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。 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.
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ることができる。 In the production of the present invention, based on the composition range described above, a method conventionally known as a production method of Examples and baked goods described later, or a method newly provided in the future can be used.
本発明によって得られる分岐鎖アミノ酸含有総合栄養食品の水分量は、５〜１５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、５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、１５重量％を越えると、長期間保存することに適さなくなる。 The water content of the branched chain amino acid-containing comprehensive nutritional food obtained by the present invention is in the range of 5 to 15% 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 5% 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 15% 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、焼成後も物性改善性を有し、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 has improved physical properties even after baking and can improve PEM in cirrhotic patients such as chronic liver failure patients with hepatic encephalopathy. Can also be used, and can also take in branched chain amino acids and energy.
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。 EXAMPLES Next, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to these.
（実施例１）
表１に示す配合に基づき、本発明に係る調製法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は、以下の評価法１〜３による評価を行った。その結果を表３に示す。
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 according to the present invention. In addition, the composition of the vitamin mix in Table 1 is as shown in Table 2. The obtained branched chain amino acid-containing comprehensive nutritional food was evaluated by the following evaluation methods 1 to 3. The results are shown in Table 3.
（調製法１）
マーガリン、オレンジ香料（オレンジオイル Ｖ−８８６９２、有限会社ベスタユニオン）、オレンジペースト、マルトース（サンマルトＳ、株式会社林原）、ソルビトール（ＬＴＳ−Ｐ ５０Ｍ、三菱商事フードテック株式会社）、グァーガム加水分解物（太陽化学株式会社）、オレンジピール（オレンジカット３ミリＡ、株式会社うめはら）、はちみつ（ユカタンハネー、朝翠養蜂販売株式会社）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）、水、ネオテーム製剤（ネオテーム含量：２％、ミラスィー（登録商標）２００、ＤＳＰ五協フード＆ケミカル株式会社）を加えて、速度目盛２で２分間ミキシングした。さらに天然ドロマイト、グルコン酸亜鉛、ビタミンミックス、ビタミンＣを加えて、速度目盛り２で３分間ミキシングした。
(Preparation method 1)
Margarine, orange flavor (Orange oil V-88692, Vesta Union Co., Ltd.), orange paste, maltose (San Mart S, Hayashibara Co., Ltd.), sorbitol (LTS-P 50M, Mitsubishi Corporation Foodtech Co., Ltd.), guar gum hydrolyzate ( Taiyo Kagaku Co., Ltd.), Orange Peel (Orange Cut 3 mm A, Umehara Co., Ltd.), Honey (Yukatanhane, Asaka Bee Sales Co., Ltd.) are placed in a 4.8 L stainless steel bowl and a mixer (KitchenAid Model: KSM5) , Flat beater, FMI Co., Ltd.) and mixing at a speed scale of 2 for 2 minutes. Next, frozen whole egg (for confectionery, QP Tamago Co., Ltd.), water, neotame preparation (neotame content: 2%, Milasy (registered trademark) 200, DSP Gokyo Food & Chemical Co., Ltd.), speed scale 2 For 2 minutes. Furthermore, natural dolomite, zinc gluconate, vitamin mix and vitamin C were added and mixed for 3 minutes at a speed scale of 2.
その後、速度目盛２でミキシングしながら、イソロイシン、ロイシン、バリン（Ｌ−イソロイシン、Ｌ−ロイシン、Ｌ−バリン、いずれも協和発酵バイオ株式会社）、小麦粉、最後に、大豆粉（アルファプラスＨＳ−６００、日清オイリオグループ株式会社）およびおからパウダー（おからパウダー、キッコーマンソイフーズ株式会社）を加えた後、速度目盛１で３０秒間、速度目盛２で３０秒間ミキシングした。速度目盛１で３０秒間、速度目盛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。得られた生地をホーミングマシンで８ｍｍ、幅２１ｍｍ厚の均一な板状に伸ばし、長さ１００ｍｍ、重量１４ｇにカッティングを行って成型した。 Then, mixing at speed scale 2, isoleucine, leucine, valine (L-isoleucine, L-leucine, L-valine, all Kyowa Hakko Bio Co., Ltd.), wheat flour, and finally soybean flour (alpha plus HS-600) Nisshin Oillio Group Co., Ltd.) and Okara Powder (Okara Powder, Kikkoman Soy Foods Co., Ltd.) were added, followed by mixing on speed scale 1 for 30 seconds and speed scale 2 for 30 seconds. Mixing for 30 seconds on the speed scale 1 and 1 minute on the speed scale 2 prepared a dough for a comprehensive nutritional food containing branched chain amino acids. The obtained dough was stretched to a uniform plate shape having a thickness of 8 mm and a width of 21 mm with a homing machine, and was cut into a length of 100 mm and a weight of 14 g and molded.
その後、成型した生地を連続式のバンドオーブンで上火および下火１３０℃、１６．５分間、その後上火および下火１２０℃、５．５分間、焼成し、放冷後アルミ蒸着フィルムを用いて密封包装して、本発明の分岐鎖アミノ酸含有総合栄養食品を得た。これによい得られた分岐鎖アミノ酸含有総合栄養食品では、焼成後の重量は１２ｇ（熱量５０ｋｃａｌ）、分岐鎖アミノ酸の含有量が１００ｋｃａｌ当り４ｇ、イソロイシン：ロイシン：バリンの含有比率が１：２：１であった。このとき、このとき、大豆粉の配合量は６．９質量％、おからパウダーの配合量は５．６質量％、はちみつの配合量は７．５質量％であった。 After that, the molded dough is baked in a continuous band oven for 16.5 minutes at 130 ° C. for the upper and lower flames, and then for 120 minutes at 120 ° C. for the upper and lower flames. And sealed and packaged to obtain the branched chain amino acid-containing comprehensive nutritional food of the present invention. In the obtained comprehensive nutritional food containing branched chain amino acids, the weight after baking is 12 g (calorie 50 kcal), the content of branched chain amino acids is 4 g per 100 kcal, and the content ratio of isoleucine: leucine: valine is 1: 2: 1 At this time, the blending amount of soybean powder was 6.9% by mass, the blending amount of okara powder was 5.6% by mass, and the blending amount of honey was 7.5% by mass.
（評価法１）
実施例の分岐鎖アミノ酸含有総合栄養食品と比較例の試料の生地の成形性は、パスタマシーンで生地を伸ばして、生地の伸びを目視で観察し、５ｃｍを超えて伸びる場合は「○」、３〜５ｃｍ伸びる場合は「△」、３ｃｍ未満しか伸びない場合「×」とした。生地の結着状態を目視で観察し、表面の割れがない場合は「○」、表面の割れが少量ある場合は「△」、表面の割れが大きく、多量にある場合「×」とした。
(Evaluation method 1)
The formability of the dough of the branched chain amino acid-containing comprehensive nutritional food of the example and the sample of the comparative example is determined by stretching the dough with a pasta machine, visually observing the elongation of the dough, and when extending beyond 5 cm, When it extended | stretched 3-5 cm, it was set as "(triangle | delta)", and when extended less than 3 cm, it was set as "x". The binding state of the fabric was visually observed, and “◯” was given when there was no surface crack, “△” when there was a small amount of surface crack, and “X” when there was a large and large amount of surface crack.
（評価法２）
実施例の分岐鎖アミノ酸含有総合栄養食品と比較例の試料の焼物菓子形態成形性は、表面を目視で観察し、割れがない場合は「○」、小さな割れや小さなひびがある場合は「△」、大きな割れや大きなひびがある場合は「×」とした。
(Evaluation method 2)
The baked confectionery formability of the branched chain amino acid-containing comprehensive nutritional food of the example and the sample of the comparative example is visually observed on the surface, “◯” when there is no crack, “△” when there is a small crack or a small crack. "If there are large cracks or large cracks," X "was assigned.
（評価法３）
実施例の分岐鎖アミノ酸含有総合栄養食品と比較例の試料の「硬さ」は、焼成後の「焼物菓子」の形態で室温にてレオメーター（ＣＲ−５００ＤＸ、株式会社サン科学）を用いて、テクスチャープロファイル試験を行った「硬さ」の結果を意味する．感圧軸は、粘性用Ｎｏ．２（直径２０ｍｍ）を用いて、モード２１、速度６０ｍｍ／分で試験を行った。結果を表５に示す。
(Evaluation method 3)
The “hardness” of the branched chain amino acid-containing comprehensive nutritional food of the example and the sample of the comparative example was measured using a rheometer (CR-500DX, San Kagaku Co., Ltd.) at room temperature in the form of “baked goods” after baking. This means the result of “hardness” in the texture profile test. The pressure-sensitive axis is the viscosity No. 2 (diameter 20 mm), the mode 21 was tested at a speed of 60 mm / min. The results are shown in Table 5.
（実施例２）
実施例１において、大豆粉を濃縮大豆たんぱく（ＡＲＣＯＮ Ｓ、日本新薬株式会社、配合量：４.２質量％）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後、実施例１と同様に評価を行った。結果を表３に示す。
(Example 2)
A sample was obtained by repeating exactly the same preparation method as in Example 1, except that the soybean powder was changed to concentrated soybean protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 4.2 mass%) in Example 1. Thereafter, evaluation was performed in the same manner as in Example 1. The results are shown in Table 3.
（実施例３）
実施例１において、おからパウダーを濃縮大豆たんぱく（ＡＲＣＯＮ Ｓ、日本新薬株式会社、配合量：２．０質量％）および大豆食物繊維（ＦＩＢＲＩＭ（登録商標） ２０００ ＩＰ、デュポン株式会社、配合量：２．７質量％）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後、実施例１と同様に評価を行った。結果を表３に示す。
(Example 3)
In Example 1, okara powder was concentrated soy protein (ARCON S, Nippon Shinyaku Co., Ltd., blending amount: 2.0 mass%) and soybean dietary fiber (FIBRIM (registered trademark) 2000 IP, DuPont Co., Ltd., blending amount: A sample was obtained by repeating exactly the same preparation method as in Example 1 except that the amount was changed to 2.7% by mass. The results are shown in Table 3.
（実施例４）
実施例１において、はちみつを異性化液糖（ニューフラクト５５、昭和産業株式会社）に変えた以外は、実施例１と全く同じ調製法を繰り返して試料を得た後、実施例１と同様に評価を行った。結果を表３に示す。
Example 4
In Example 1, except that honey was changed to isomerized liquid sugar (Neufract 55, Showa Sangyo Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a sample, and then the same as in Example 1. Evaluation was performed. The results are shown in Table 3.
（実施例５）
実施例１において、はちみつを水あめ（バクガシラップＰ ８５Ｃ、日本コーンスターチ株式会社）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後、実施例１と同様に評価を行った。結果を表３に示す。
(Example 5)
In Example 1, except that the honey was changed to water candy (Bakugashi Wrap P 85C, Nippon Corn Starch Co., Ltd.), the same preparation method as in Example 1 was repeated to obtain a sample, and then evaluation was performed in the same manner as in Example 1. It was. The results are shown in Table 3.
（比較例１）
表１に示す配合に基づき、調製法２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物性改善性は１．１１であり、水分量は６．３重量％であった。また、実施例１と同様に評価法１〜３による評価を行った。その結果を、表３に示す。
(Comparative 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 2. In addition, the composition of the vitamin mix in Table 1 is as shown in Table 2. The physical property improvement property of the obtained branched-chain amino acid-containing general nutrition food was 1.11, and the water content was 6.3% by weight. In addition, the evaluation methods 1 to 3 were evaluated in the same manner as in Example 1. The results are shown in Table 3.
（調製法２）
マーガリン、オレンジ香料（オレンジオイル Ｖ−８８６９２、有限会社ベスタユニオン）、オレンジペースト、マルトース（サンマルトＳ、株式会社林原）、ソルビトール（ＬＴＳ−Ｐ ５０Ｍ、三菱商事フードテック株式会社）、グァーガム加水分解物（太陽化学株式会社）、オレンジピール（オレンジカット３ミリＡ、株式会社うめはら）、はちみつ（ユカタンハネー、朝翠養蜂販売株式会社）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）、水、ネオテーム製剤（ネオテーム含量：２％、ミラスィー（登録商標）２００、ＤＳＰ五協フード＆ケミカル株式会社）を加えて、速度目盛２で２分間ミキシングした。さらに天然ドロマイト、グルコン酸亜鉛、ビタミンミックス、ビタミンＣを加えて、速度目盛り２で３分間ミキシングした。
(Preparation method 2)
Margarine, orange flavor (Orange oil V-88692, Vesta Union Co., Ltd.), orange paste, maltose (San Mart S, Hayashibara Co., Ltd.), sorbitol (LTS-P 50M, Mitsubishi Corporation Foodtech Co., Ltd.), guar gum hydrolyzate ( Taiyo Kagaku Co., Ltd.), Orange Peel (Orange Cut 3 mm A, Umehara Co., Ltd.), Honey (Yukatanhane, Asaka Bee Sales Co., Ltd.) are placed in a 4.8 L stainless steel bowl and a mixer (KitchenAid Model: KSM5) , Flat beater, FMI Co., Ltd.) and mixing at a speed scale of 2 for 2 minutes. Next, frozen whole egg (for confectionery, QP Tamago Co., Ltd.), water, neotame preparation (neotame content: 2%, Milasy (registered trademark) 200, DSP Gokyo Food & Chemical Co., Ltd.), speed scale 2 For 2 minutes. Furthermore, natural dolomite, zinc gluconate, vitamin mix and vitamin C were added and mixed for 3 minutes at a speed scale of 2.
その後、イソロイシン、ロイシン、バリン（Ｌ−イソロイシン、Ｌ−ロイシン、Ｌ−バリン、いずれも協和発酵バイオ株式会社）、大豆粉（アルファプラスＨＳ−６００、日清オイリオグループ株式会社）、おからパウダー（おからパウダー、キッコーマンソイフーズ株式会社）、最後に、小麦粉を加えた後、速度目盛１で３０秒間、速度目盛２で３０秒間ミキシングした。速度目盛１で３０秒間、速度目盛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８ｍｍ厚の均一な板状に伸ばし、幅２１ｍｍ、長さ１００ｍｍ、重量１４ｇに成型した。 Then, isoleucine, leucine, valine (L-isoleucine, L-leucine, L-valine, all Kyowa Hakko Bio Co., Ltd.), soybean flour (Alpha Plus HS-600, Nisshin Oillio Group, Inc.), okara powder ( Okara Powder, Kikkoman Soy Foods Co., Ltd.) Finally, after adding the flour, mixing was performed on the speed scale 1 for 30 seconds and on the speed scale 2 for 30 seconds. Mixing for 30 seconds on the speed scale 1 and 1 minute on the speed scale 2 prepared a dough for a comprehensive nutritional food containing branched chain amino acids. The obtained dough was stretched into a uniform plate having a thickness of 8 mm with a rolling pin and molded into a width of 21 mm, a length of 100 mm, and a weight of 14 g.
その後、成型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１３０℃、３０分間焼成し、放冷後アルミ蒸着フィルムを用いて密封包装して、本発明の分岐鎖アミノ酸含有総合栄養食品を得た。これによい得られた分岐鎖アミノ酸含有総合栄養食品では、焼成後の重量は１２ｇ（熱量５０ｋｃａｌ）、分岐鎖アミノ酸の含有量が１００ｋｃａｌ当り４ｇ、イソロイシン：ロイシン：バリンの含有比率が１：２：１であった。このとき、このとき、大豆粉の配合量は６．９質量％、おからパウダーの配合量は５．６質量％、はちみつの配合量は７．５質量％であった。 Thereafter, the molded dough is baked at 130 ° C. for 30 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.), allowed to cool, and hermetically packaged using an aluminum vapor-deposited film. Contained comprehensive nutrition food. In the obtained comprehensive nutritional food containing branched chain amino acids, the weight after baking is 12 g (calorie 50 kcal), the content of branched chain amino acids is 4 g per 100 kcal, and the content ratio of isoleucine: leucine: valine is 1: 2: 1 At this time, the blending amount of soybean powder was 6.9% by mass, the blending amount of okara powder was 5.6% by mass, and the blending amount of honey was 7.5% by mass.
（比較例２）
実施例２において、調製法２の方法により分岐鎖アミノ酸含有総合栄養食品を得た後、実施例１と同様に評価を行った。結果を表３に示す。
(Comparative Example 2)
In Example 2, the branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 2, and then evaluated in the same manner as in Example 1. The results are shown in Table 3.
（比較例３）
実施例３において、調製法２の方法により分岐鎖アミノ酸含有総合栄養食品を得た後、実施例１と同様に評価を行った。結果を表３に示す。
(Comparative Example 3)
In Example 3, the branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 2, and then evaluated in the same manner as in Example 1. The results are shown in Table 3.
（比較例４）
実施例４において、調製法２の方法により分岐鎖アミノ酸含有総合栄養食品を得た後、実施例１と同様に評価を行った。結果を表３に示す。
(Comparative Example 4)
In Example 4, the branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 2, and then evaluated in the same manner as in Example 1. The results are shown in Table 3.
（比較例５）
実施例４において、調製法２の方法により分岐鎖アミノ酸含有総合栄養食品を得た後、実施例１と同様に評価を行った。結果を表３に示す。
(Comparative Example 5)
In Example 4, the branched chain amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 2, and then evaluated in the same manner as in Example 1. 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、およびバリンの分岐鎖アミノ酸を１００ｋｃａｌあたり３．０〜５．０ｇ配合し、かつ、全脂大豆または脱脂大豆を原料とする大豆素材を９〜１６質量％、はちみつ、液糖、水あめ、還元水あめの少なくともいずれか1種類の糖質を５〜１０質量％を配合し、（１）製菓用油脂と、はちみつ、液糖、水あめ、還元水あめの少なくともいずれか１種類の糖質と、鶏卵と、を混合した生地に、（２）イソロイシン、ロイシン、およびバリンの分岐鎖アミノ酸、（３）小麦粉、（４）全脂大豆または脱脂大豆を原料とする大豆素材、の順序で投入して混合する工程を特徴とすることにより、焼成後も物性改善性を有し、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の製造方法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。 In the present invention, 3.0 to 5.0 g per 100 kcal of isoleucine, leucine, and valine branched chain amino acids as active ingredients are blended, and 9 to 16 mass of soybean material using whole fat soybean or defatted soybean as a raw material %, Honey, liquid sugar, syrup, and reduced water candy 5 to 10% by weight of one kind of sugar, (1) confectionery fat, honey, liquid sugar, syrup, reduced water candy (2) Branched chain amino acids of (2) isoleucine, leucine, and valine, (3) wheat flour, (4) soybeans made from whole fat soybeans or defatted soybeans. It is possible to improve the PEM of patients with cirrhosis such as chronic liver failure patients with hepatic encephalopathy by improving the physical properties even after baking by using the process of mixing in the order of materials. In addition, the present invention relates to a method for producing a branched chain amino acid-containing comprehensive nutritional food in the form of a baked confectionery that can be used as LES, has a branched chain amino acid as an active ingredient, and can also take in energy, and can be used sufficiently industrially.
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