JP5593103B2 - Amino acid-containing comprehensive nutritional food and method for producing the same - Google Patents
Amino acid-containing comprehensive nutritional food and method for producing the same Download PDFInfo
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- JP5593103B2 JP5593103B2 JP2010066075A JP2010066075A JP5593103B2 JP 5593103 B2 JP5593103 B2 JP 5593103B2 JP 2010066075 A JP2010066075 A JP 2010066075A JP 2010066075 A JP2010066075 A JP 2010066075A JP 5593103 B2 JP5593103 B2 JP 5593103B2
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Description
本発明は，アミノ酸，糖質，脂質，ビタミンおよびミネラルを含有する焼物菓子形態のアミノ酸含有総合栄養食品に関する． The present invention relates to an amino acid-containing comprehensive nutritional food in the form of a baked confectionery containing amino acids, carbohydrates, lipids, vitamins and minerals.
腸管での吸収性や、目的とする生理作用に応じて選択的に配合できることから、たんぱく質に代えてアミノ酸を窒素源として配合した栄養食品が知られている。例えば,アルギニンは，成長ホルモンの分泌を介してたんぱく合成促進作用を有し，創傷治癒や免疫賦活に重要な役割を果たす．また，グルタミンは腸管粘膜の萎縮軽減作用があり，周術期や低栄養状態にある患者が，これらのアミノ酸を摂取することは，全身の栄養状態の改善や腸管免疫の賦活に意義がある．
また，アミノ酸のなかでも、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には，蛋白合成促進作用と筋蛋白崩壊抑制作用がある．分岐鎖アミノ酸は，筋でまずケト酸にアミノ基転移され，肝やその他の組織でインスリン依存性に代謝され，エネルギー基質となる．侵襲時や感染時には効率の良いエネルギー源となることから，術後早期や肝障害，腎障害などの場合にはこれらを含む製剤が良く使用される（非特許文献１，２）．
例えば肝硬変患者は，（１）エネルギー需要の亢進に伴う分岐鎖アミノ酸酸化の亢進，（２）高インスリン血症による筋肉組織への分岐鎖アミノ酸の取り込みの増加，（３）高アンモニア血症による筋肉組織での分岐鎖アミノ酸代謝の亢進などが原因となり血中分岐鎖アミノ酸濃度が低下する．分岐鎖アミノ酸は，蛋白代謝におけるａｎｔｉｃａｔａｂｏｌｉｃ作用のあることが報告されており，分岐鎖アミノ酸の供給は肝硬変患者の筋肉における蛋白質代謝を改善する．
Nutritional foods containing amino acids as nitrogen sources instead of proteins are known because they can be selectively blended depending on the absorbability in the intestinal tract and the target physiological action. For example, arginine has an action to promote protein synthesis through the secretion of growth hormone and plays an important role in wound healing and immune activation. In addition, glutamine has an action to reduce atrophy of the intestinal mucosa, and patients who are perioperative or undernutrition take these amino acids to improve systemic nutrition and to activate intestinal immunity.
Among amino acids, three types of branched-chain amino acids, isoleucine, leucine and valine, have an effect of promoting protein synthesis and an effect of inhibiting muscle protein decay. Branched-chain amino acids are first transaminated into keto acids in the muscle, metabolized in an insulin-dependent manner in the liver and other tissues, and become energy substrates. Since it is an efficient energy source during invasion and infection, preparations containing these are often used in the early postoperative period, liver disorders, and kidney disorders (Non-patent Documents 1 and 2).
For example, patients with cirrhosis are: (1) increased branched-chain amino acid oxidation due to increased energy demand, (2) increased uptake of branched-chain amino acids into muscle tissue due to hyperinsulinemia, (3) muscle due to hyperammonemia The concentration of branched-chain amino acids in the blood decreases due to increased metabolism of branched-chain amino acids in tissues. Branched-chain amino acids have been reported to have antibacterial effects on protein metabolism, and the supply of branched-chain amino acids improves protein metabolism in the muscles of cirrhotic patients.
これまでに，肝硬変患者に対して，食事の一部分をアミノ酸，糖質および脂質などを配合した市販製剤で置き換えることにより，栄養状態の改善が行われてきた．しかしながら，これらの製剤は水で溶解するという調製の手間が必要である．また摂取形態は液状であることから，摂取後に腹部膨満感あるいは胃もたれがあり，所定量を摂取できない場合がある．さらにはアミノ酸の苦味を強く感じるため，服用の観点から課題があった（非特許文献３）．
そこで，これらの課題を解決する手段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．通常の焼物菓子は，美味しさや口どけのよさのために油脂含有量が高くなっている（脂質エネルギーとして４０％以上）．しかし，アミノ酸含有総合栄養食品は，食事の一部分として継続的に摂取するため，油脂含有量の高い組成は好ましくない．
So far, patients with cirrhosis have improved their nutritional status by replacing a portion of their diet with a commercial product containing amino acids, carbohydrates, and lipids. However, these preparations require the preparation work of dissolving in water. In addition, since the ingestion form is liquid, there may be a feeling of abdominal fullness or stomach sag after ingestion, and the prescribed amount may not be ingested. Furthermore, since the bitterness of amino acids was strongly felt, there was a problem from the viewpoint of taking (Non-patent Document 3).
Therefore, the solid means is suitable as a means to solve these problems, and the baked goods form is considered optimal. Ordinary baked goods have a high fat content (more than 40% as lipid energy) due to their deliciousness and good taste. However, amino acid-containing comprehensive nutritional foods are continuously consumed as part of a meal, so a composition with a high fat content is not preferred.
焼物菓子生地は基本的に油脂，糖類および全卵または卵黄をクリーム状に混合後，小麦粉を加える方法で製造される．油脂と全卵または卵黄の混合には適した比率があるが，油脂を減量すると，クリームの形成が悪くなり液状となり，そして乳化状態は不良となる．アミノ酸を含有する焼物菓子は，アミノ酸を配合することで生地が軟らかくなるため，油脂，糖類および全卵または卵黄を混合したクリームは，ある程度の硬さ（角がたつ状態）が必要である．しかし，油脂を減量するとクリームは液状となり，生地はさらに軟らかくなり成型が困難になる．また，油脂を減量すると乳化状態は不良で油脂と全卵が分離し，生地中の油脂の分散性が悪くなり，焼成後の成分安定性や味に影響を及ぼす．
アミノ酸を含有する焼物菓子は生地中の油脂を減量する必要があるが，油脂を減量すると安定した生地の製造は不可能で，従来技術では，これらの要求にすべて応える有効な手段はなかった．
A baked confectionery dough is basically made by adding oil and fat, sugar and whole egg or egg yolk into a cream and then adding flour. There is a suitable ratio for mixing fat with whole egg or egg yolk, but when fat is reduced, the formation of cream becomes worse and it becomes liquid and the emulsified state becomes poor. A baked confectionery containing amino acids softens the dough by adding amino acids, so creams that contain fats, sugars and whole eggs or egg yolks must have a certain degree of hardness (in a state with a horn). However, if the oils and fats are reduced, the cream becomes liquid and the dough becomes softer and difficult to mold. In addition, when the fats and oils are reduced, the emulsified state is poor and the fats and whole eggs are separated, and the dispersibility of the fats and oils in the dough deteriorates, affecting the stability and taste of the ingredients after baking.
For baked goods containing amino acids, it is necessary to reduce the fats and oils in the dough, but if the fats and oils are reduced, it is impossible to produce a stable dough, and the prior art has no effective means to meet all these requirements.
本発明の目的は、上述の状況に鑑みてなされたもので、経口的なアミノ酸補給を必要とする患者に対して，脂質エネルギーを３０％以下として，継続的な摂取に適した焼物菓子形態の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 has been made in view of the above-mentioned situation. For patients requiring oral amino acid supplementation, the lipid energy is set to 30% or less, and the baked confectionery form suitable for continuous intake is used. It provides amino acid-containing comprehensive nutritional foods.
このような目的は、下記（１）から（４）の本発明により達成される。
（１）全卵および小麦粉を主原料とし、アミノ酸、糖質、脂質、ビタミンおよびミネラルを含有するアミノ酸含有総合栄養食品において、アミノ酸の含有量が１００ｋｃａｌあたり２．０〜４．５ｇであり、脂質エネルギーが総エネルギーの３０％以下であるとともに脂質源として配合される油脂が、全卵1重量部に対して０．８〜１．４重量部であり、乳化剤としてポリグリセリン縮合リシノレイン酸を含有し、該ポリグリセリン縮合リシノレイン酸が前記脂質源として配合される油脂１重量部に対し、０．０１５〜０．１１７重量部で、前記ポリグリセリン縮合リシノレイン酸が、縮合リシノレイン酸ペンタグリセリン及び縮合リシノレイン酸ヘキサグリセリンの少なくとも一方であることを特徴とする焼物菓子形態のアミノ酸含有総合栄養食品。
（２）上記（１）に記載のアミノ酸含有総合栄養食品において、クレメ法（シュガーバッター法）により生地を混合して賦型後、加熱焼成されるアミノ酸含有総合栄養食品であって、油脂，糖質、全卵および乳化剤を混合し、クリームとしたときの硬さが、４．５×１０ −１ Ｎ以上であるアミノ酸含有総合栄養食品。
（３）前記アミノ酸がイソロイシン、ロイシン、バリンの少なくとも１種である上記（１）または（２）に記載のアミノ酸含有総合栄養食品。
（４）クレメ法（シュガーバッター法）により生地を混合して賦型後、加熱焼成されるアミノ酸含有総合栄養食品において、油脂、糖質、全卵および乳化剤を混合し、クリームとしたときの硬さが、４．５×１０−１Ｎ以上である請求項（１）または（３）に記載のアミノ酸含有総合栄養食品の製造方法。
Such an object is achieved by the present inventions (1) to (4) below.
(1) In an amino acid-containing comprehensive nutritional food containing whole eggs and wheat flour as main raw materials and containing amino acids, carbohydrates, lipids, vitamins and minerals, the content of amino acids is 2.0 to 4.5 g per 100 kcal, and lipids The fat and oil blended as a lipid source with an energy of 30% or less of the total energy is 0.8 to 1.4 parts by weight with respect to 1 part by weight of the whole egg, and contains polyglycerol condensed ricinoleic acid as an emulsifier. , relative to oil and fat 1 part by weight of the polyglycerol condensed ricinoleic acid is formulated as a lipid source, at 0.015 to 0.117 part by weight, the polyglycerol condensed ricinoleic acid, condensed ricinoleic acid pentaglycerol and condensed ricinoleic acid Amino acid-containing synthetic sakae in the form of baked goods characterized by being at least one of hexaglycerin Nourishing food.
(2) The amino acid-containing comprehensive nutrition food according to (1 ) above, wherein the dough is mixed by the Creme method (sugar batter method), and after shaping, the amino acid-containing comprehensive nutrition food is heated and baked, comprising fats and sugars The amino acid-containing comprehensive nutritional food having a hardness of 4.5 × 10 −1 N or more when the quality, whole egg and emulsifier are mixed to form a cream .
(3) The amino acid-containing comprehensive nutritional food according to (1) or (2) , wherein the amino acid is at least one of isoleucine, leucine, and valine.
(4) In the amino acid-containing comprehensive nutritional food that is heated and baked after mixing and shaping the dough by the crème method (sugar batter method), the oil and fat, sugar, whole egg and emulsifier are mixed to make the cream hard The method for producing an amino acid-containing comprehensive nutritive food according to claim (1) or (3), wherein the ratio is 4.5 × 10 −1 N or more.
以上述べたように，本発明のアミノ酸含有総合栄養食品およびその製造方法は，グリセリン重合度が４〜１０であるポリグリセリン縮合リシノレイン酸を配合することにより，脂質エネルギーを３０％以下として継続的な摂取に適した焼物菓子形態のアミノ酸含有総合栄養食品を提供するものである． As described above, the amino acid-containing comprehensive nutritional food and the method for producing the same of the present invention are continuously reduced to a lipid energy of 30% or less by blending polyglycerin condensed ricinoleic acid having a glycerin polymerization degree of 4 to 10. It provides amino acid-containing comprehensive nutrition food in the form of baked goods suitable for ingestion.
以下，本発明のアミノ酸含有総合栄養食品およびその製造方法を詳細に説明する．
本発明に示される「焼物菓子」とは，クレメ法（シュガーバッタ法）により生地を混合して賦型後，加熱焼成したものを意味する．クレメ法とは，まず油脂と糖類および全卵または卵黄をクリーム状に混合後，小麦粉等の粉類を混合する方法である．
本発明の「クリームの硬さ」とは，油脂，糖類および全卵または卵黄を混合してクリーム状とした後，その一部を直径４ｃｍ，高さ１５ｍｍの円形金属製容器に隙間なく詰め，室温にてレオメーター（ＣＯＭＰＡＣ−１００，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１」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／分で試験を行う．
Hereinafter, the amino acid-containing comprehensive nutritional food of the present invention and the production method thereof will be described in detail.
The “baked goods confectionery” shown in the present invention means one obtained by mixing dough by the Kreme method (sugar grass method), shaping and then heating and baking. The Kreme method is a method in which fats and sugars and whole eggs or egg yolks are first mixed in a cream form and then mixed with flour and other flours.
The “cream hardness” of the present invention is a mixture of oil and fat, saccharide and whole egg or egg yolk to form a cream, and then a part thereof is packed in a circular metal container having a diameter of 4 cm and a height of 15 mm without any gaps. It means the result of “hardness 1” obtained by performing a texture profile test using a rheometer (COMPAC-100, Sun Kagaku Co., Ltd.) at room temperature. The pressure-sensitive axis is No. for viscosity. 2 (diameter 20 mm), test at mode 21, speed 60 mm / min.
生地に使用する原料は，従来，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る．例えば，小麦粉，糖類，食用油脂，卵を主原料とし，必要に応じて食塩，乳製品，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，サブレ類などをあげることができる．
本発明のアミノ酸含有総合栄養食品に配合するアミノ酸としては，食品添加物公定書の規格を満たすものである限り，アルギニン、グルタミン等適宜使用することができ,特に限定されるものではないが、分岐鎖アミノ酸、すなわちイソロイシン,ロイシンおよびバリンの３種類のアミノ酸の少なくともいずれか１種であることが好ましい．
本発明のアミノ酸含有総合栄養食品に配合されるアミノ酸の配合量は，１００ｋｃａｌあたり２．０〜４．５ｇ，好ましくは２．５〜４．３ｇの範囲である．アミノ酸の配合量が２．０ｇより少ないと，目的とするアミノ酸を十分量摂取できなくなり好ましくない．また，４．５ｇを超えるとアミノ酸の苦味を感じるようになり食品として好ましくない．
The raw materials used for the dough can be any of those conventionally used when preparing baked goods. For example, flour, saccharides, edible oils and fats and eggs are the main ingredients, and salt, dairy products, and swelling agents are added as necessary. Cookies, biscuits, sables, etc. can be given as representative examples of baked goods that meet this purpose.
As amino acids to be blended in the amino acid-containing comprehensive nutritional food of the present invention, arginine, glutamine and the like can be used as appropriate as long as they meet the standards of the Food Additives Standard, but are not particularly limited. It is preferably a chain amino acid, that is, at least one of the three amino acids of isoleucine, leucine and valine.
The compounding quantity of the amino acid mix | blended with the amino acid containing comprehensive nutritional food of this invention is 2.0-4.5g per 100kcal, Preferably it is the range of 2.5-4.3g. If the amount of amino acid is less than 2.0 g, the target amino acid cannot be ingested sufficiently, which is not preferable. On the other hand, if it exceeds 4.5 g, the bitter taste of amino acids will be felt, which is not preferable as a food.
本発明のアミノ酸含有総合栄養食品の脂質エネルギーは，該総合栄養食品の総エネルギーの３０％以下，好ましくは２８％以下である．
本発明のアミノ酸含有総合栄養食品に配合する乳化剤としては，グリセリン重合度が４〜１０のポリグリセリン縮合リシノレイン酸，好ましくは縮合リシノレイン酸ペンタグリセリン，縮合リシノレイン酸ヘキサグリセリンである．
本発明のアミノ酸含有総合栄養食品に使用する配合する乳化剤は，脂質源として配合する油脂１重量部に対し，０．０１５〜０．１１７重量部，好ましくは０．０１５〜０．０４０重量部である．
本発明の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，食品で利用されている公知の各種の食用油脂類が単独または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が挙げられる．
The lipid energy of the amino acid-containing comprehensive nutritional food of the present invention is 30% or less, preferably 28% or less of the total energy of the comprehensive nutritional food.
The emulsifier to be blended in the amino acid-containing comprehensive nutritional food of the present invention is polyglycerin condensed ricinoleic acid having a degree of glycerin polymerization of 4 to 10, preferably condensed ricinoleic acid pentaglycerin, condensed ricinoleic acid hexaglycerin.
The emulsifier to be used in the amino acid-containing comprehensive nutritional food of the present invention is 0.015 to 0.117 parts by weight, preferably 0.015 to 0.040 parts by weight, per 1 part by weight of fats and oils to be added as a lipid source. is there.
As lipids to be blended in the amino acid-containing comprehensive nutritional food of the present invention, known various edible fats and oils conventionally used in foods can be used alone or in combination of two or more. For example, linseed oil, sesame oil, olive oil, sesame oil, rice oil, rice bran oil, safflower oil, perilla oil, soybean oil, corn oil, rapeseed oil, germ oil, palm oil, palm kernel oil, sunflower oil, cottonseed oil, palm Vegetable oils such as oil, nut oil, peanut oil, cocoa butter, animal oils such as lard, beef tallow, fish oil, milk fat, medium chain fatty acids, highly unsaturated fatty acids, processed oils such as DHA, EPA, diacylglycerol, , Oils and fat processed products such as butter, margarine and shortening containing these oils and fats.
本発明の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，食品で利用され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，ショ糖，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，デキストリン，デンプン（小麦デンプンなど）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，粉飴，糖アルコール，砂糖結合水飴などが挙げられる．これらは，単独または２種以上混合して使用できる．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． As the saccharide used in the amino acid-containing comprehensive nutritional food of the present invention, any of various known saccharides 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, dextrin, starch (wheat starch, etc.) Examples include sugars, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide, powdered sugar, sugar alcohol, and sugar-bound starch syrup. These can be used alone or in admixture of two or more. In addition, conventionally known or future sweet ingredients can be used in place of sugars. Specifically, sweetening ingredients such as aspartame, acesulfame potassium, sucralose, alitame, neotame, licorice extract (glycyrrhizin), saccharin, sodium saccharin, stevia extract, stevia powder and the like may be used.
本発明の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できる．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などが挙げられる．これら複数をできるだけ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用いてもよい．
ビタミンの配合量としては，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 amino acid-containing comprehensive nutritional food of the present invention, appropriate vitamins and minerals that are usually used can be blended depending on the type of product. Vitamins 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. It is preferable to mix these combinations as much as possible. Vitamin derivatives may be used as vitamins.
As the amount of vitamins, the following range is appropriate per 100 kcal of amino acid-containing comprehensive nutritional food.
Vitamin B1 0.1-40 mg, preferably 0.3-25 mg
Vitamin B2 0.1-20mg, preferably 0.33-12mg
Vitamin B6 0.1-60mg, preferably 0.3-10mg
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
本発明のアミノ酸含有総合栄養食品に用いるミネラル類としては，ナトリウム，カルシウム，カリウム，マグネシウム，リンおよび亜鉛などが挙げられる．これら複数をできるだけ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もよいし，有機電解質成分として配合されてもよい．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，アルギン酸，リンゴ酸またはグルコン酸が挙げられる．ミネラルの配合量としては，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
カルシウム １０〜２３００ｍｇ，好ましくは２５０〜６００ｍｇ
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２５〜１８００ｍｇ
リン １０〜２３００ｍｇ，好ましくは２５〜１５００ｍｇ
亜鉛 ０．１〜３０ｍｇ，好ましくは１〜１５ｍｇ
Examples of minerals used in the amino acid-containing comprehensive nutritional food of the present invention include sodium, calcium, potassium, magnesium, phosphorus and zinc. It is preferable to mix these combinations as much as possible. These may be blended as an inorganic electrolyte component or an organic electrolyte component. Examples of inorganic electrolyte components include alkali metal or alkaline earth metal salts such as chlorides, sulfates, carbonates, and phosphorus oxides. Organic electrolyte components include organic acids such as citric acid, lactic acid, amino acids, alginic acid, malic acid or gluconic acid. As the amount of minerals, the following range is appropriate per 100 kcal of amino acid-containing comprehensive nutritional food.
Sodium 5-6000mg, preferably 10-3500mg
Calcium 10-2300mg, preferably 250-600mg
Potassium 1-3500mg, preferably 25-1800mg
Magnesium 1-740 mg, preferably 25-1800 mg
Phosphorus 10-2300 mg, preferably 25-1500 mg
Zinc 0.1-30mg, preferably 1-15mg
本発明のアミノ酸含有総合栄養食品には，前記主成分のほか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さらに含有することができる．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，風味物質など，また着色を目的とするカラメル，天然着色料などその他，安定剤，防腐剤などが挙げられる．これらの添加剤は，単独あるいは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，セルラーゼなどが挙げられる．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，その代表例としては市販のベーキングパウダーが挙げられる．これらイースト，酵素，膨張剤などの添加量は通常，これらが配合される量と同程度であり，一般には約１重量％までとすることができる．
In addition to the main components, the amino acid-containing comprehensive nutritional food of the present invention further contains various additives used for the purpose of increasing nutritional value, imparting flavor, and coloring as necessary. be able to. For example, flavors for the purpose of imparting flavor (synthetic and natural flavors), soy sauce, miso, chemical seasonings, flavor substances, caramel for coloring purposes, natural colorants, etc., stabilizers, preservatives, etc. Is mentioned. These additives can be used alone or in combination of two or more.
In addition, salt, yeast, an enzyme, a swelling agent, etc. can be added to the amino acid-containing comprehensive nutritional food of 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 sodium hydrogen carbonate and ammonium hydrogen carbonate which are widely used in the food industry, and typical examples thereof include commercially available baking powder. The amount of yeast, enzyme, swelling agent, etc. is usually the same as the amount in which they are added, and can generally be up to about 1% by weight.
本発明に係る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製する．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．まず，粉末状の各原料成分を秤量する．脂質源，全卵，糖質および乳化剤を混合し，クリームを形成した後，その他の原料成分を混合する．
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延ばし型抜きする．また，搾り出し（ワイヤーカット），ロータリーモルダー，ステンシルモルダーなどの方法も挙げられる．これら賦型物の大きさおよび長さは最終製品の食べやすさ，取扱いの容易さなどを考慮し適宜定めればよい．
In the method for producing an amino acid-containing comprehensive nutritional food according to the present invention, a dough containing each of the above components is first prepared. Preparation of the dough by mixing and kneading each component can be carried out appropriately using ordinary equipment and conditions so that the dough obtained is uniform. First, weigh each raw material component in powder form. Mix the lipid source, whole egg, sugar and emulsifier to form a cream, and then mix the other ingredients.
In the present invention, the dough obtained above is then shaped into an arbitrary shape. For this shaping, the dough is stretched and die-cut using a machine such as a rolling pin, a depositor, or a rolling roller according to a normal method. In addition, methods such as squeezing (wire cutting), rotary molder, and stencil molder are also included. The size and length of these shaped products should be determined appropriately in consideration of the ease of eating and handling of the final product.
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，これによってアミノ酸を含有する焼物菓子形態の総合栄養食品を得ることができる．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．好ましい温度および時間は，約１３０〜２２０℃および８〜４５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．
In the present invention, it is indispensable to heat and bake the above-mentioned dough, thereby obtaining a comprehensive nutritional food in the form of a baked confectionery containing amino acids. The conditions for heating and baking can be appropriately selected according to the raw material used, the moisture content of the dough, etc., and are not particularly different from those generally used 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. Preferred temperatures and times are about 130-220 ° C. and about 8-45 minutes.
There are no particular restrictions on the heat source for the above heating and firing, and those that use combustion heat such as hot water, steam, electric heaters, gas ovens, microwave ovens, microwaves, far infrared rays, infrared rays, etc. Can be used.
本発明の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．アミノ酸含有総合栄養食品の水分量が３重量％より少ないとアミノ酸含有総合栄養食品が硬くなり食べにくく，またアミノ酸の苦味も増すために好ましくない．また，１０重量％を超えると長期間の保存に適さなくなる．
このようにして得られたアミノ酸含有総合栄養食品は，グリセリン重合度が４〜１０のポリグリセリン縮合リシノレイン酸を配合することにより，製造時に油脂と全卵の混合が良好であり，生地中の油脂の分散性が良く，焼成後の成分安定性や味が良好なものである．
The water content of the amino acid-containing comprehensive nutritional food of the present invention is 3 to 10% by weight, preferably 4 to 8% by weight. If the water content of the amino acid-containing food is less than 3% by weight, the amino acid-containing food is hard and difficult to eat, and the bitterness of amino acids increases, which is not preferable. If it exceeds 10% by weight, it will not be suitable for long-term storage.
The amino acid-containing comprehensive nutritional food obtained in this way is blended with polyglycerin condensed ricinoleic acid having a glycerin polymerization degree of 4 to 10, so that mixing of fats and whole eggs is good at the time of production. It has good dispersibility and good stability and taste after baking.
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の方法によりアミノ酸含有総合栄養食品を得た．アミノ酸含有量は，１００ｋｃａｌあたり４．０ｇ，脂質エネルギーは総エネルギーの２７．７％，脂質源として配合する油脂は全卵１重量部に対して１．２重量部である．また，縮合リシノレイン酸ヘキサグリセリンの配合割合は，油脂１重量部に対して０．０２３重量部である．結果を表３に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
Example 1
Based on the formulation shown in Table 1, amino acid-containing comprehensive nutritional food was obtained by the method of Preparation Method 1. The amino acid content is 4.0 g per 100 kcal, the lipid energy is 27.7% of the total energy, and the fat blended as a lipid source is 1.2 parts by weight with respect to 1 part by weight of the whole egg. The blending ratio of condensed ricinoleic acid hexaglycerin is 0.023 parts by weight with respect to 1 part by weight of fats and oils. The results are shown in Table 3. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
（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を４．８Ｌ容ステンレスボウルに入れ，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５分間ミキシングした．ここで，評価法１および２により油脂と全卵の混合状態を判定した．
さらに，ミクロカルマグＳ，ビタミンミックス，グルコン酸亜鉛，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，アーラー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厚の均一な板状に延ばし，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，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 are put in a 4.8 L stainless steel bowl, and using a mixer (KitchenAid model: KSM5, flat beater, FMI Co., Ltd.), speed scale 2 for 2 minutes Mixing. Next, frozen whole eggs (for confectionery, QP Corporation) were added and mixed at a speed scale of 2 for 5 minutes. Here, the mixed state of fats and oils and whole eggs was judged by Evaluation Methods 1 and 2.
Furthermore, microcalmag S, vitamin mix, zinc gluconate, leucine, isoleucine, valine (L-leucine, L-isoleucine, L-valine, all Kyowa Hakko Bio Co., Ltd.), dietary fiber (guagum enzyme degradation product, sunfiber) R, Taiyo Kagaku Co., Ltd.), concentrated soybean protein (ARCON S, Nippon Shinyaku Co., Ltd.) and whey protein (Lacprodan DI-9224, Aller Foods Ingredients Japan Co., Ltd.), with a speed scale of 1 for 30 seconds. Mixing at speed scale 2 for 30 seconds. Finally, wheat flour (Nisshin Flour Wheat Flour, Nisshin Foods Co., Ltd.) was added, and mixed with speed scale 1 for 30 seconds and speed scale 2 for 1 minute to prepare a dough for amino acid-containing comprehensive nutrition food. The obtained dough was stretched into a uniform plate with a thickness of 7 mm with a rolling pin, and was cut with a die having a diameter of 6 cm. Thereafter, the 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 an amino acid-containing comprehensive nutrition food.
（評価法1）
マーガリン，グラニュー糖，乳化剤および全卵をクリーム状に混合した後，状態を肉眼観察した．均一なクリーム状になったものを『良好』，均一なクリーム状ではなく分離が認められるものを『不良』と判断した．結果を表3に示す．
（評価法２）
マーガリン，グラニュー糖，乳化剤および全卵をクリーム状に混合した後，一部を直径４ｃｍ，高さ１５ｍｍの円形金属性容器に隙間なく詰めた．室温にて，レオメーター（ＣＯＭＰＡＣ−１００，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．測定はモード２１により，試験速度６０ｍｍ／分，最大荷重２０Ｎで行った．感圧軸は，直径２０ｍｍの粘性用金属製球形プランジャーを用いた．データ解析はＲＨＥＯ ＤＡＴＡ ＡＮＡＬＹＺＥＲ（株式会社サン科学）で行った．硬さ１が，４．５×１０−１Ｎ以上を『適』，４．５×１０−１Ｎ未満を『不適』と判断した．
(Evaluation method 1)
After margarine, granulated sugar, emulsifier and whole egg were mixed in cream, the condition was observed with the naked eye. A uniform cream was judged as “good” and a non-uniform cream that was separated was judged as “bad”. The results are shown in Table 3.
(Evaluation method 2)
After margarine, granulated sugar, emulsifier and whole egg were mixed in a cream form, a portion was packed in a circular metal container having a diameter of 4 cm and a height of 15 mm without any gaps. At room temperature, a texture profile test was performed using a rheometer (COMPAC-100, Sun Kagaku Co., Ltd.). The measurement was carried out in mode 21 with a test speed of 60 mm / min and a maximum load of 20N. The pressure-sensitive shaft was a viscous metal spherical plunger with a diameter of 20 mm. Data analysis was performed by RHEO DATA ANALYZER (Sun Science Co., Ltd.). Hardness 1 of 4.5 × 10 −1 N or more was judged as “appropriate” and less than 4.5 × 10 −1 N was judged as “unsuitable”.
（実施例２）
実施例１において，縮合リシノレイン酸ヘキサグリセリンを縮合リシノレイン酸ペンタグリセリンに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表3に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
（実施例３）
実施例１において，縮合リシノレイン酸ヘキサグリセリンを縮合リシノレイン酸テトラグリセリンに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
(Example 2)
In Example 1, except that the condensed ricinoleic acid hexaglycerin was changed to the condensed ricinoleic acid pentaglycerin, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
(Example 3)
In Example 1, except that the condensed ricinoleic acid hexaglycerin was changed to the condensed ricinoleic acid tetraglycerin, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
（比較例１）
実施例１において，縮合リシノレイン酸ヘキサグリセリンを配合しなかった以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例２）
実施例１において，縮合リシノレイン酸ヘキサグリセリンをパーム硬化油モノグリセリドに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例３）
実施例１において，縮合リシノレイン酸ヘキサグリセリンをオレイン酸モノグリセリドに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例４）
実施例１において，縮合リシノレイン酸ヘキサグリセリンをモノ・ジオレイン酸グリセリドに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表3に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例５）
実施例１において，縮合リシノレイン酸ヘキサグリセリンをモノオレイン酸デカグリセリンに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例６）
実施例１において，縮合リシノレイン酸ヘキサグリセリンを大豆レシチンに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例７）
実施例１において，縮合リシノレイン酸ヘキサグリセリンをショ糖脂肪酸エステルに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表3に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
(Comparative Example 1)
In Example 1, except that condensed ricinoleic acid hexaglycerin was not blended, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the blending shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 2)
In Example 1, except that the condensed ricinoleic acid hexaglycerin was changed to a hardened palm oil monoglyceride, an amino acid-containing comprehensive nutritional food was obtained by repeating exactly the same preparation method as in Example 1 based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 3)
In Example 1, except that condensed ricinoleic acid hexaglycerin was changed to oleic acid monoglyceride, an amino acid-containing comprehensive nutritional food was obtained by repeating exactly the same preparation method as Example 1 based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 4)
In Example 1, except that the condensed ricinoleic acid hexaglycerin was changed to mono-dioleic acid glyceride, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 5)
In Example 1, except that condensed ricinoleic acid hexaglycerin was changed to monooleic acid decaglycerin, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 6)
In Example 1, except that the condensed ricinoleate hexaglycerin was changed to soybean lecithin, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 7)
In Example 1, except that condensed ricinoleic acid hexaglycerin was changed to sucrose fatty acid ester, based on the formulation shown in Table 1, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food. The results are shown in Table 3. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
（実施例４）
実施例１において，縮合リシノレイン酸ヘキサグリセリンの配合量を１．４１ｇ（油脂１重量部に対して０．０１６重量部）に変えた以外は，表１に示す配合に基づき，調製法１の方法によりアミノ酸含有総合栄養食品を得た．結果を表４に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．（実施例５）
実施例１において，縮合リシノレイン酸ヘキサグリセリンの配合量を４．２０ｇ（油脂１重量部に対して０．０４７重量部）に変えた以外は，表１に示す配合に基づき，調製法１の方法によりアミノ酸含有総合栄養食品を得た．結果を表４に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
（実施例６）
実施例１において，縮合リシノレイン酸ヘキサグリセリンの配合量を１０．５ｇ（油脂1重量部に対して０．１１７重量部）に変えた以外は，表１に示す配合に基づき，調製法１の方法によりアミノ酸含有総合栄養食品を得た．結果を表４に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
Example 4
The method of Preparation Method 1 based on the formulation shown in Table 1 except that the amount of condensed ricinoleic acid hexaglycerin was changed to 1.41 g (0.016 parts by weight with respect to 1 part by weight of fats and oils) in Example 1. The amino acid-containing comprehensive nutritional food was obtained. The results are shown in Table 4. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”. (Example 5)
In Example 1, the method of Preparation Method 1 is based on the formulation shown in Table 1 except that the amount of hexaglycerin condensed ricinoleate is changed to 4.20 g (0.047 parts by weight with respect to 1 part by weight of fats and oils). The amino acid-containing comprehensive nutritional food was obtained. The results are shown in Table 4. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
(Example 6)
The method of Preparation Method 1 based on the formulation shown in Table 1, except that the blending amount of hexaglycerin condensed ricinoleate in Example 1 was changed to 10.5 g (0.117 parts by weight with respect to 1 part by weight of fat and oil). The amino acid-containing comprehensive nutritional food was obtained. The results are shown in Table 4. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
（比較例８）
実施例１において，縮合リシノレイン酸ヘキサグリセリンの配合量を１．０５ｇ（油脂1重量部に対して０．０１２重量部）に変えた以外は，表１に示す配合に基づき，調製法１の方法によりアミノ酸含有総合栄養食品を得た．結果を表４に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
（比較例９）
実施例１において，縮合リシノレイン酸ヘキサグリセリンの配合量を１．０５ｇ（油脂1重量部に対して０．２３３重量部）に変えた以外は，表１に示す配合に基づき，調製法１の方法によりアミノ酸含有総合栄養食品を得た．結果を表４に示す．評価法１の結果は『不良』，評価法２の結果は『不適』であった．
(Comparative Example 8)
The method of Preparation Method 1 based on the formulation shown in Table 1 except that the amount of condensed ricinoleic acid hexaglycerin was changed to 1.05 g (0.012 parts by weight with respect to 1 part by weight of fat and oil) in Example 1. The amino acid-containing comprehensive nutritional food was obtained. The results are shown in Table 4. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
(Comparative Example 9)
The method of Preparation Method 1 based on the formulation shown in Table 1, except that the amount of condensed ricinoleic acid hexaglycerin was changed to 1.05 g (0.233 parts by weight with respect to 1 part by weight of fat and oil) in Example 1. The amino acid-containing comprehensive nutritional food was obtained. The results are shown in Table 4. The result of Evaluation Method 1 was “Poor” and the result of Evaluation Method 2 was “Unsuitable”.
（実施例７）
実施例１において，ロイシン，イソロイシンおよびバリンをアルギニンに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
（実施例８）
実施例１において，ロイシン，イソロイシンおよびバリンをグルタミンに変えた以外は，表１に示す配合に基づき，実施例１と全く同じ調製法を繰り返してアミノ酸含有総合栄養食品を得た．結果を表３に示す．評価法１の結果は『良好』，評価法２の結果は『適』であった．
(Example 7)
In Example 1, except that leucine, isoleucine and valine were changed to arginine, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
(Example 8)
In Example 1, except that leucine, isoleucine and valine were changed to glutamine, the same preparation method as in Example 1 was repeated to obtain an amino acid-containing comprehensive nutritional food based on the formulation shown in Table 1. The results are shown in Table 3. The result of Evaluation Method 1 was “good” and the result of Evaluation Method 2 was “suitable”.
本発明のアミノ酸含有総合栄養食品およびその製造方法は，グリセリン重合度が４〜１０であるポリグリセリン縮合リシノレイン酸を配合することにより，脂質エネルギーを30％以下として継続的な摂取に適した焼物菓子形態のアミノ酸含有総合栄養食品を提供するものである． The amino acid-containing comprehensive nutritional food of the present invention and a method for producing the same include a baked confectionery suitable for continuous intake with a lipid energy of 30% or less by blending polyglycerin condensed ricinoleic acid having a glycerin polymerization degree of 4 to 10 A form of amino acid-containing comprehensive nutritional food is provided.
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