JP6129623B2 - General nutrition food containing branched chain amino acids - Google Patents

Description

  The present invention relates to a branched chain amino acid-containing comprehensive nutritional food containing a soy material, a saccharide, and a lipid using a whole fat soybean or defatted soybean as well as three kinds of branched chain amino acid compositions comprising isoleucine, leucine and valine. About. More specifically, the present invention has no bitterness caused by branched-chain amino acids and is in the form of baked confectionery, so that the ingestion is greatly improved compared to conventional branched-chain amino acid-containing preparations. The present invention also relates to a branched chain amino acid-containing comprehensive nutritional food that is excellent in long-term storage stability.

  Three types of branched chain amino acids consisting of isoleucine, leucine, and valine are essential amino acids that cannot be made in the body and must be supplied from the outside. Have. These three types of branched chain amino acids are first transaminated into keto acid in the muscle, metabolized in an insulin-dependent manner in the liver and other tissues, and become energy substrates. Since these three types of branched chain amino acids are an efficient energy source during invasion and infection, a preparation containing these three types of branched chain amino acids can be used in the early postoperative period, liver disorders, and renal disorders. Often used (Non-Patent Documents 1 and 2).

  For example, patients with cirrhosis (i) increased branched-chain amino acid oxidation accompanying increased energy demand, (ii) increased uptake of branched-chain amino acids into muscle tissue due to hyperinsulinemia, (iii) due to hyperammonemia The concentration of branched chain amino acids in the blood decreases due to increased metabolism of branched chain amino acids in muscle tissue. Branched chain amino acids have been reported to have an antimicrobial activity in protein metabolism, and the supply of branched chain amino acids improves protein metabolism in the muscle of cirrhotic patients.

  Traditionally, for patients with cirrhosis, nutritional status has been improved by replacing a portion of the meal with a commercially available formulation containing amino acids, carbohydrates, lipids, and the like. However, in many of the commercially available preparations, the solid preparation is dissolved in water and supplied to the patient as a liquid preparation. Therefore, it takes time to prepare the liquid preparation, and the intake form is liquid. There may be a feeling or stomach upset and a prescribed amount may not be taken. Moreover, when the amino acid contained in the commercially available preparation is a branched chain amino acid, there is a problem that the branched chain amino acid has a strong bitterness and is difficult to take (Non-patent Document 3).

  A technique for masking bitterness caused by a branched chain amino acid in an orally administered drug containing a branched chain amino acid composed of isoleucine, leucine, and valine has been conventionally proposed. As such conventional techniques, <1> an orally administered drug containing a branched chain amino acid as an active ingredient, to which D-tryptophan is added in order to mask the bitter taste of the branched chain amino acid (Patent Document 1), <2 > In an orally-administered drug containing a branched chain amino acid as an active ingredient, alanine and / or glycine is added together with D-tryptophan to mask the bitter taste of the branched chain amino acid (Patent Document 2), <3> Branched chain A pharmaceutical granule preparation containing an amino acid as an active ingredient, wherein an acidulant comprising an organic acid is optionally added together with a corrigent such as a sweetener (Patent Document 3), <4> a pharmaceutical containing a branched chain amino acid as an active ingredient In which a sour agent comprising an organic acid is optionally added together with a corrigent such as a sweetener (Patent Document 4), <5> lysine hydrochloride together with a branched chain amino acid, An amino acid preparation for oral use containing amino acid granules containing thionine, phenylalanine, threonine, tryptophan, and histidine hydrochloride, sucrose and stevia extract purified product as sweeteners, and menthol and citrus flavors as flavors (Patent Document 5) Can be mentioned.

However, none of the conventional branched-chain amino acid-containing preparations <1> to <5> described above are still sufficiently consumed by patients because masking of the bitter taste of branched-chain amino acids is not yet sufficient. Of the above-mentioned branched chain amino acid-containing preparations of <1> to <5>, the branched chain amino acid-containing preparations of <1> and <2> are mainly intended as liquid agents, and the preparation of <4> Since the branched-chain amino acid-containing preparation is also a liquid agent, the long-term storage stability is not sufficient as compared with the solid preparation, and the handleability during storage and distribution is inferior. Furthermore, since the above-mentioned branched chain amino acid-containing preparations of <1> to <5> do not contain other nutritional components such as lipids necessary for the human body, they cannot be used as a comprehensive nutritional product as they are, Other nutritional components such as lipids need to be separately administered to the patient.
In order to solve these problems, a sugar and a lipid are added together with a branched chain amino acid to produce a baked confectionery-like branched chain amino acid-containing comprehensive nutritional food. At least one emulsifier selected from condensed ricinoleic acid ester and lecithin is contained in the baked confectionery in a predetermined amount, and when a specific flavor material is selected and contained, the bitterness caused by the branched chain amino acid is sufficiently masked. It is disclosed that a branched-chain amino acid-containing comprehensive nutritional food that is made and has no bitterness can be obtained (Patent Document 6). However, the current situation is that the bitterness attributed to the branched chain amino acid is not sufficiently masked, and the patient cannot continuously take it.

Japanese Unexamined Patent Publication No. 7-69877 JP-A-7-118150 JP 2002-173423 A JP 2007-77173 A JP 2010-59120 A JP 2011-244786 A

“New Nutrition of Proteins and Amino Acids”, first edition, Kodansha Co., Ltd., March 20, 2007, p. 172-175 “Nutrition management Q & A necessary for all departments”, Sogo Medical Co., Ltd., February 20, 2008, p. 14-15, 68-69 and 184-185 Okita Goku, “Nutrition-Evaluation and Treatment”, Medical Review, Inc., June 15, 2007, Vol. 24, No. 3, p. 64-73 Published by the JPO Gazette of Known and Conventional Techniques (Fragrance) Part II Food Fragrance, January 14, 2000

The object of the present invention is to compare the branched chain amino acids containing conventional branched chain amino acids, the bitter taste caused by the branched chain amino acids is sufficiently masked, there is no bitter taste, and the branched chain amino acids can be continuously and smoothly ingested by the patient It is to provide contained products.
Furthermore, an object of the present invention is to provide a branched chain amino acid-containing product that is excellent in storage stability and can be stored safely and stably without causing alteration or the like over a long period of time.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research. In order to mask the bitter taste of branched chain amino acids, sweeteners, flavoring agents and / or fragrances are added together with branched chain amino acids, and other nutritional components such as lipids are also added to form a baked confectionery form having a low water content. Assuming that a branched-chain amino acid-containing comprehensive nutritional food that does not have the bitter taste caused by branched-chain amino acids, can be continuously ingested by patients, and has excellent storage stability, such baked goods Various prototypes were made. However, in the prototype obtained thereby, the masking of bitterness due to branched-chain amino acids is still insufficient, and it is difficult for patients to continue to take. Therefore, the present inventors have repeated trial and error in search of a component effective for masking the bitter taste caused by the branched chain amino acid. As a result, in order to produce a baked confectionery-containing branched chain amino acid-containing comprehensive nutritional food by adding carbohydrates and lipids together with branched chain amino acids, soybean materials made from whole fat soybeans or defatted soybeans, high sweetness As a sweetener, neotame is contained in a predetermined amount in the baked confectionery, and a specific flavor material such as a cocoa flavored material, a tea flavored material and / or a citrus flavored material is selected from a large number of flavored materials. The branched chain amino acid-containing comprehensive nutritional food that can be continuously enjoyed while having the same feeling that a patient eats normal confectionery, with the bitterness caused by branched chain amino acids being sufficiently masked and without bitterness Based on this finding, the present invention has been completed.

  That is, the present invention is a branched-chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids together with three kinds of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of a branched chain amino acid-containing comprehensive nutritional food; 0.5 to 1.0 mass of soybean material based on whole fat soybean or defatted soybean with respect to 1 part by mass of branched chain amino acid Containing neotame as a high-intensity sweetener in a proportion of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of branched-chain amino acids; a cocoa flavoring material, a citrus flavoring material, and black tea A branched-chain amino acid-containing comprehensive nutritional food characterized by further containing a flavor material selected from flavor-flavored materials; and in the form of a baked confectionery.

And this invention ,
(1) A branched-chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids together with three kinds of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of the contained comprehensive nutritional food; a ratio of 0.5 to 1.0 parts by mass of soybean material using whole fat soybeans or defatted soybeans as a raw material with respect to 1 part by mass of branched chain amino acids Containing neotame as a high-intensity sweetener in a proportion of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid; and further containing a flavor material that is a cocoa flavor material; and In the form of baked confectionery,
As a flavor material, the cocoa flavor material contains a cocoa-flavored flavoring material and / or a cocoa-flavored flavor, and the content of the cocoa-flavored flavoring material is 0.1 to 1. A branched chain amino acid-containing comprehensive nutritional food, characterized in that the content of the cocoa-flavored flavor is 0.001 to 0.02 parts by weight with respect to 1 part by weight of the branched chain amino acid;
(2) A branched-chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids together with three kinds of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of the contained comprehensive nutritional food; a ratio of 0.5 to 1.0 parts by mass of soybean material using whole fat soybeans or defatted soybeans as a raw material with respect to 1 part by mass of branched chain amino acids Containing neotame as a high-intensity sweetener in a proportion of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of branched chain amino acids; and further containing a flavor material that is a citrus flavor material; and In the form of baked confectionery,
As a flavor material, the citrus flavor material contains a citrus-flavored flavoring material and / or a citrus-flavored flavor, and the content of the citrus-flavored flavoring material is 0.1 to 1. A branched chain amino acid-containing comprehensive nutritional food , characterized in that the content of the citrus-flavored fragrance is 0.001 to 0.02 parts by weight with respect to 1 part by weight of the branched chain amino acid;
(3) A branched-chain amino acid-containing comprehensive nutritional food containing carbohydrates and lipids together with three types of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of the contained comprehensive nutritional food; a ratio of 0.5 to 1.0 parts by mass of soybean material using whole fat soybeans or defatted soybeans as a raw material with respect to 1 part by mass of branched chain amino acids And containing neotame as a high-intensity sweetener in a proportion of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid; and further containing a flavor material that is a tea-flavored material; and In the form of baked confectionery,
The tea-flavored material contains a tea-flavored flavoring material and / or a tea-flavored flavor, and the content of the tea-flavored flavoring material is 0.1 to 1. A branched chain amino acid-containing comprehensive nutritional food , characterized in that it is 5 parts by weight, and the content of the tea-flavored flavor is 0.001 to 0.02 parts by weight per 1 part by weight of the branched chain amino acid;
Furthermore, the present invention provides
(4) The content ratio of isoleucine, leucine and valine is isoleucine: leucine:
The branched chain amino acid-containing comprehensive nutrition food according to any one of (1) to ( 3 ), wherein valine is a mass ratio of 1: 1.6 to 2.4: 0.8 to 1.2.

The branched chain amino acid-containing comprehensive nutritional food of the present invention containing three types of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine, and a saccharide and a lipid, is a soybean material made from whole fat soybean or defatted soybean, Because it contains neotame and contains a flavor material selected from cocoa flavored material, tea flavored material and citrus flavored material, it has excellent bitterness masking effect due to branched chain amino acids, there is no bitterness, patient can It can be taken continuously, thereby alleviating and treating various symptoms associated with the lack of branched chain amino acids.
Since the branched chain amino acid-containing comprehensive nutritional food of the present invention contains carbohydrates and lipids together with the branched chain amino acids, it can be fed to the patient together with the carbohydrates and lipids at the same time as the branched chain amino acids.
Since the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the form of a baked confectionery with no bitter taste, the patient can easily and continuously ingest it while enjoying the sense of eating confectionery.
Since the branched chain amino acid-containing comprehensive nutritional food of the present invention is in the form of a baked confectionery having a low water content, it is excellent in long-term storage stability and also in handling during storage and distribution.

The present invention is described in detail below.
The branched chain amino acid-containing comprehensive nutritional food of the present invention contains three types of branched chain amino acid compositions of 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. Or a product obtained from a natural product and a product obtained by synthesis may be used in combination.

The branched chain amino acid-containing comprehensive nutritional food of the present invention comprises three types of branched chain amino acid compositions consisting of isoleucine, leucine and valine, in total of the three types of branched chain amino acids, per 100 kcal of the branched chain amino acid-containing total nutritional food. It is contained at a rate of 3.0 to 5.0 g, preferably at a rate of 3.0 to 4.5 g, more preferably at a rate of 3.5 to 4.5 g. preferable. When the content of the branched chain amino acid is within the above range, a necessary amount of the branched chain amino acid can be supplied to the patient. If the content of the branched chain amino acid is less than the above range, it becomes difficult to supply the patient with the necessary amount of the branched chain amino acid. On the other hand, if the content of the branched chain amino acid is greater than the above range, the branched chain amino acid is also provided by the present invention. It becomes difficult to mask the bitterness caused by amino acids, making it difficult for patients to continue to take.
Here, the calorie content of the branched chain amino acid-containing comprehensive nutritional food is based on the type and amount of ingredients contained in the branched chain amino acid-containing comprehensive nutritional food, and Excel Nutrition Ver corresponding to the 5th edition Japanese Food Standard Composition Table . It refers to the calorie amount calculated according to 4.5 (Kenki Co., Ltd.).

The content ratio of isoleucine, leucine, and valine in the branched chain amino acid-containing general nutritional food of the present invention is generally isoleucine: leucine: valine = 1: 1.6 to 2.4: 0.8 to 1.2. The mass ratio is preferably 1: 1.8 to 2.2: 0.9 to 1.1.
By setting the content ratio of isoleucine: leucine: valine in the above range, the content ratio of these three types of branched chain amino acid compositions in the branched chain amino acid-containing comprehensive nutritional food is different from that of isoleucine in the protein constituting the human body. It becomes a value close to the ratio of leucine and valine, and any branched chain amino acid can be supplied in an appropriate amount without excessively increasing or decreasing excessively.

  As a soybean material made from full fat soybean or defatted soybean as a raw material to be contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention, a conventionally known soybean material made from full fat soybean or defatted soybean is used. Can do. For example, soybean powder can be used as a soybean material made from full-fat soybean, and okara powder, concentrated soybean protein, soybean bran, etc. can be used as a soybean material made from defatted soybean. Can do. In addition, since the soybean material made from full-fat soybean or defatted soybean contains three types of branched chain amino acids of isoleucine, leucine and valine, these branched chain amino acids are also 100 kcal of the branched chain amino acid-containing comprehensive nutritional food of the present invention. It is contained in a ratio of 3.0 to 5.0 g per unit.

Neotame is used as a high-intensity sweetener contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention. Soybeans that use full-fat soybeans or defatted soybeans contained in the present invention as the start of sweetness is not delayed, the sweetness of sweetness is low, and the sweetness with sharpness does not give a sense of incongruity and can give a sense of body. The bitter taste of the branched-chain amino acid contained in the branched-chain amino acid-containing comprehensive nutritional food of the present invention can be effectively masked together with the raw material and the flavoring agent and / or flavor as described later.
As sugars to be contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention, any of sugars conventionally used in pharmaceuticals, nutritional supplements and foods can be used. Specific examples include honey, liquid sugar, At least one of water candy and reduced water candy is preferred. In addition, monosaccharides such as glucose (glucose), lactose (lactose), fructose (fructose), disaccharides such as sucrose, trehalose, maltose, isomaltose, glycogen, dextrin, starches (wheat starch, corn starch, rice starch, Polysaccharides such as tapioca starch), flour such as wheat flour, rye flour, rice flour, corn flour, invert sugar, oligosaccharide (fructooligosaccharide, galactooligosaccharide, isomaltoligosaccharide, reduced xylooligosaccharide, xylooligosaccharide, etc.), flour koji , Sugar alcohol (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), etc., one or more of these may be used in combination.
The carbohydrate content in the branched chain amino acid-containing comprehensive nutritional food is not particularly limited, and the type of baked confectionery, the type of sugar, the workability when manufacturing the baked confectionery, the processability It can be decided according to handling properties. In general, it is preferable to use a saccharide such that the calorie content based on the saccharide is 40 to 65%, particularly 45 to 60%, of the total calorie content of the branched chain amino acid-containing comprehensive nutritional food.

As the lipid to be contained in the branched chain amino acid-containing comprehensive nutritional food of the present invention, any lipid conventionally used in foods can be used. Specific examples include 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, coconut oil, nut oil, peanut oil, cocoa butter, salad oil, etc. Vegetable oils, lard, beef tallow, fish oil, milk fat and other animal fats, medium chain fatty acids, highly unsaturated fatty acids, processed fats and oils such as DHA, EPA, diacylglycerol, fats and oils such as cocoa, margarine and shortening A processed product etc. can be mentioned, These 1 type (s) or 2 or more types can be used.
The lipid content in the branched chain amino acid-containing comprehensive nutritional food is not particularly limited, and the type of baked confectionery, the type of lipid, the workability, processability, and handling of the branched chain amino acid-containing total nutritional food It can be decided according to sex. Generally, it is preferable to use lipid in such an amount that 20 to 35%, particularly 25 to 30% of the total calorie content of the branched chain amino acid-containing comprehensive nutritional food is calories based on lipid.

  The branched chain amino acid-containing comprehensive nutritional food of the present invention may contain one or both of vitamins and minerals, or may not contain vitamins and minerals, and among them, contains at least one of vitamins and minerals. Preferably, it contains both vitamins and minerals.

  When the branched chain amino acid-containing comprehensive nutritional food of the present invention contains vitamins, any vitamin conventionally used in medicine, nutritional supplements, nutritional foods, etc. can be used as vitamins, for example, vitamin A, vitamins B1, Vitamin B2, Vitamin B6, Vitamin B12, Niacin, Pantothenic acid, Folic acid, Biotin, Vitamin C, Vitamin D, Vitamin E, Vitamin K, etc. can be mentioned, and one or more of these can be used it can. Moreover, you may use a vitamin derivative as a vitamin. It is preferable that the branched chain amino acid-containing comprehensive nutritional food of the present invention contains a combination of a plurality of vitamins because various vitamins can be taken at the same time.

The branched chain amino acid-containing comprehensive nutritional food of the present invention preferably contains various vitamins in the following proportions per 100 kcal of the branched chain amino acid-containing comprehensive nutritional food.
[Preferred content of vitamins per 100 kcal of branched chain amino acid-containing comprehensive nutritional food]
Vitamin B1: 0.1-40 mg, especially 0.1-25 mg
Vitamin B2: 0.1-20 mg, especially 0.1-12 mg
Vitamin B6: 0.1-60 mg, especially 0.1-10 mg
Vitamin B12: 0.1-100 μg, especially 0.20-60 μg
Niacin: 1 to 300 mg, particularly 1.0 to 60 mg
Pantothenic acid: 0.1-55 mg, especially 0.5-30 mg
Folic acid: 10 to 1000 μg, particularly 20 to 200 μg
Biotin: 1-1000 μg, especially 3-500 μg
Vitamin C: 10-2000 mg, especially 8-1000 mg
Vitamin A: 0 to 3000 μg, especially 60 to 600 μg
Vitamin D: 0.1-50 μg, especially 0.4-5.0 μg
Vitamin E: 1 to 800 mg, especially 0.7 to 150 mg
Vitamin K: 0.5-1000 μg, especially 2-700 μg

When the branched chain amino acid-containing comprehensive nutritional food of the present invention contains minerals, examples of minerals include sodium, potassium, calcium, magnesium, zinc, phosphorus, etc., and use one or more of these. Can do. The branched chain amino acid-containing comprehensive nutritional food of the present invention preferably contains a plurality of minerals in combination because a plurality of minerals can be ingested simultaneously.
The branched chain amino acid-containing general nutritional food of the present invention may contain minerals in the form of inorganic electrolyte substances, organic electrolyte substances, or inorganic electrolyte substances and organic electrolytes. It may be contained in both forms of the substance.
Examples of the inorganic electrolyte material include sodium salts, potassium salts, calcium salts, magnesium salts, and zinc salts of inorganic acids such as hydrochloric acid, sulfuric acid, carbonic acid, and phosphoric acid. Examples of the organic electrolyte substance include sodium salts, potassium salts, calcium salts, magnesium salts, and zinc salts of organic acids such as citric acid, lactic acid, amino acids, alginic acid, malic acid, and gluconic acid.

In the branched chain amino acid-containing comprehensive nutritional food of the present invention, it is preferable to contain a mineral in the following ratio per 100 kcal of the branched chain amino acid-containing comprehensive nutritional food.
[Preferable content of mineral per 100 kcal of branched chain amino acid-containing comprehensive nutritional food]
Sodium: 5-6000 mg, especially 10-3500 mg
Calcium: 10-2300 mg, especially 60-600 mg
Potassium: 1-3500 mg, especially 15-1800 mg
Magnesium: 1 to 740 mg, especially 25 to 1800 mg
Phosphorus: 1-2300 mg, especially 10-1500 mg
Zinc: 0.1-30 mg, especially 1-15 mg

  The branched chain amino acid-containing comprehensive nutritional food of the present invention contains neotame in order to eliminate (mask) the bitter taste caused by the branched chain amino acid.

The branched chain amino acid-containing comprehensive nutritional food of the present invention is selected from cocoa flavored material, black tea flavored material, and citrus flavored material together with the above-described soy material made from full-fat soybean or defatted soybean and neotame which is a high-sensitivity sweetener. It further contains flavored ingredients.
By containing the soybean material, the high-sensitivity sweetener, and the flavor material, the bitter taste caused by the branched chain amino acid can be sufficiently masked. When only one of the soybean material, high sweetness sweetener, and flavor material is contained, the bitterness attributed to the branched chain amino acid cannot be sufficiently masked.

As the cocoa flavor material, either or both of a cocoa flavored flavoring material and a cocoa flavored flavoring material may be contained, and both a cocoa flavored flavoring material and a cocoa flavored flavoring material may be contained. It is preferable to contain it from the point that the effect of masking the bitterness attributed to the branched chain amino acid is enhanced and the flavor of the branched chain amino acid-containing comprehensive nutritional food is improved. Moreover, you may use the cocoa flavor raw material which combines both the taste of cocoa and the flavor of cocoa.
When both a cocoa-flavored flavoring material and a cocoa-flavored flavor are included as a cocoa-flavored material in the branched chain amino acid-containing comprehensive nutritional food, the cocoa-flavored flavoring material is added to 1 part by weight of the branched-chain amino acid. 0.1 to 1.5 parts by mass, especially 0.1 to 1.2 parts by mass, and cocoa flavored fragrance in a proportion of 0.001 to 0.02 parts by mass, especially 0.002 to 0.015 parts by mass The effect of masking of bitterness caused by branched chain amino acids is enhanced by the synergistic action with soybean materials and neotame made from full-fat soybeans or defatted soybeans, and it is also good for general nutrition foods containing branched chain amino acids. It is preferable because it imparts a cocoa flavor.
Here, a cocoa powder can be mentioned as a preferable example of the cocoa-flavored taste material. As the cocoa powder, for example, a cocoa powder obtained by enhancing the flavor by an enzyme treatment such as lipase and adding an emulsifier, an excipient and the like to a powder can be obtained from the market. Furthermore, in order to enhance the masking effect, a taste material other than the cocoa flavor, such as orange peel, may be used in combination.
In addition, as the cocoa flavored fragrance, for example, the cocoa flavored fragrance described on page 276 of Non-Patent Document 4 can be used, or a commercially available cocoa flavored fragrance such as chocolate fragrance can be used. Good. Furthermore, in order to enhance the masking effect, a fragrance other than the cocoa flavor, such as a butter-flavored fragrance, may be used in combination.

The citrus-flavored material may contain one or both of a citrus-flavored flavoring material and a citrus-flavored flavoring material, and both a citrus-flavored flavoring material and a citrus-flavored flavoring material. It is preferable to contain it from the point that the effect of masking the bitterness attributed to the branched chain amino acid is enhanced and the flavor of the branched chain amino acid-containing comprehensive nutritional food is improved.
Moreover, you may use the citrus flavor raw material which has both the taste of citrus and the flavor of citrus.
When both a citrus-flavored flavoring material and a citrus-flavored flavoring material are included as a citrus flavoring material in the branched chain amino acid-containing comprehensive nutritional food, the citrus-flavored flavoring material is added to 1 part by weight of the branched-chain amino acid. 0.1-1.5 parts by mass, especially 0.1-1.2 parts by mass, and citrus flavor perfume in a proportion of 0.001-0.02 parts by mass, especially 0.002-0.015 parts by mass It is possible to improve the masking effect of bitterness caused by branched chain amino acids due to the synergistic action with soy materials made from full fat soybeans or defatted soybeans, and neotame, and it is also good for branched chain amino acid-containing comprehensive nutritional foods It is preferable because a citrus flavor is imparted.
Here, preferred examples of the citrus-flavored flavoring material include citrus (citrus) paste such as lemon and orange, powdered fruit juice, and the like, and orange paste is particularly preferably used. Citrus paste such as lemon and orange, and powdered fruit juice can be easily obtained on the market. Furthermore, in order to enhance the masking effect, a taste material other than the citrus flavor, for example, fermented milk powder, may be used in combination.
Moreover, as a citrus-flavored fragrance | flavor, the citrus-flavored fragrance | flavor described, for example on the 88th page of a nonpatent literature 4 can be used, and a commercially available citrus-flavored fragrance | flavor may be used.

As a tea-flavored material, either a tea-flavored flavoring material and a tea-flavored flavor may be included, or both may be included, and both a tea-flavored flavoring material and a tea-flavored flavor are included. It is preferable to contain it from the point that the masking effect of the bitterness attributed to the branched chain amino acid is enhanced, and the flavor of the branched chain amino acid-containing general nutrition food is improved.
Moreover, you may use the tea flavor material which has both the taste of black tea, and the flavor of black tea.
When both a black tea flavoring material and a black tea flavoring agent are contained as a black tea flavoring material in the branched chain amino acid-containing comprehensive nutritional food, the black tea flavoring material is 0 per 1 part by weight of the branched chain amino acid. 0.1-1.5 parts by weight, especially 0.1-1.2 parts by weight, and tea-flavored fragrance in a proportion of 0.001-0.02 parts by weight, especially 0.002-0.015 parts by weight Can improve the masking effect of bitterness caused by branched chain amino acids due to the synergistic action with soy materials made from full-fat soybeans or defatted soybeans, and neotame, which is a high-intensity sweetener. It is preferable because a good black tea flavor is imparted to the contained comprehensive nutritional food.
Here, preferable examples of the flavoring material having a black tea flavor include black tea paste, black tea extract powder, black tea tea leaf and the like, and black tea paste, black tea extract powder, black tea tea leaf and the like can be easily obtained from the market. it can.
Moreover, as a tea flavored fragrance | flavor, the tea flavored fragrance | flavor described on the 400th page of a nonpatent literature 4, for example can be used, and you may use the commercially available tea flavored fragrance | flavor.

The branched chain amino acid-containing comprehensive nutritional food of the present invention is in the form of baked confectionery.
The term “baked confectionery” as used in the present invention refers to flour composed of one or more kinds of flours such as wheat flour, rice flour, corn flour, barley flour, rye flour, buckwheat flour, and starch, as required. This means a confectionery obtained by adding the above ingredients to make a dough, cutting and / or shaping the dough, and then baking by heating.

The branched chain amino acid-containing comprehensive nutritional food of the present invention in the form of baked confectionery preferably has a moisture content of 5 to 15% by mass, particularly 6 to 12% by mass. When the water content is less than 5% by mass, it becomes hard and difficult to eat. On the other hand, when the water content exceeds 15% by mass, microorganisms are likely to propagate, and thus are not suitable for long-term storage.
The type of the branched chain amino acid-containing comprehensive nutritional food of the present invention in the form of baked confectionery is not limited, but specific examples include cookies, sables, biscuits, wafers, puff pie, Russian cakes, and the like. .

The shape, size, weight, etc. of the branched chain amino acid-containing comprehensive nutritional food of the present invention are not particularly limited, and any shape or shape that is easy to eat can be used. It is preferable that the weight of one piece is about 10 to 30 g, particularly about 10 to 25 g, from the viewpoints of eating property, ease of adjusting the intake of various nutritional components, portability, and the like.
In addition, the calorie of the branched chain amino acid-containing comprehensive nutritional food of the present invention should be 3.2 to 4.8 kcal, especially 3.6 to 4.4 kcal per gram of the branched chain amino acid-containing comprehensive nutritional food. From the viewpoint of easy adjustment of calorie intake.

The production method of the branched chain amino acid-containing comprehensive nutritional food of the present invention is not particularly limited, and can be produced according to a method conventionally employed in producing baked confectionery.
In the production of the branched chain amino acid-containing comprehensive nutritional food of the present invention, depending on the type of baked confectionery forming the branched chain amino acid-containing comprehensive nutritional food, salt, yeast, swelling agent, soy protein and other Soy products, whole egg liquid, whole egg powder, egg white liquid, egg white powder and other eggs, milk, whey protein, dairy products such as cheese, dietary fiber, dried fruits such as raisins, orange peel, dried apricots, and other materials Can be added. At that time, as the above-mentioned swelling agent, which is widely used in the food industry, for example, a swelling agent in which an acidic agent is blended with baking powder or other sodium bicarbonate, a swelling agent mainly composed of ammonium bicarbonate or ammonium carbonate And so on.

  For the production of a branched chain amino acid-containing comprehensive nutritional food in the form of baked confectionery, three types of branched chain amino acid compositions consisting of isoleucine, leucine, and valine, carbohydrates, lipids, vitamins, minerals, whole fat soybeans or A flavor material selected from soybean material made from defatted soybean, neotame, cocoa flavored material, tea flavored material, and citrus flavored material, flour and other flours, and other ingredients and water as needed, It is possible to employ a method in which a dough is kneaded to form a dough, and the dough is shaped into a predetermined shape and size that are easy to eat, and then heated and fired. The dough shaping method is not particularly limited, and can be performed in the same manner as conventionally employed in the manufacture of baked confectionery. For example, the dough is rolled using a rolling pin, a depositor, a rolling roller, or the like. After that, the method of die-cutting to a predetermined shape and size, the method of squeezing the fabric using a mouthpiece such as a circle or flower shape, and cutting it to a predetermined thickness with a wire (wire cutting method), the fabric is a relatively small round shape Or a flat die that is continuously squeezed out on a moving belt and then cut into a predetermined size with a knife (root press method). A rotary molder method in which the dough is stuffed and peeled off by the frictional force of the conveyor belt, and the dough is convected on the inlet side of the moving stencil die to contact the die and the band Adopted stencil Mulder method, or the like for molding while sealing the more dough leakage, it is possible to perform shaping of the dough.

  Depending on the type of raw materials used in the manufacture of the dough, the composition of the ingredients, the size, shape, and thickness of the shaped dough, the type of baked confectionery to be manufactured, etc. The same conditions as those normally employed in production can be employed. In general, the baked confectionery form is obtained by heating and baking at a temperature in the range of about 60-250 ° C. for about 2-60 minutes, preferably at a temperature in the range of about 130-220 ° C. for about 8-45 minutes. The branched-chain amino acid-containing comprehensive nutritional food of the present invention can be obtained. The kind of heating device for heating and baking is not particularly limited, and any heat source can be used as long as it can produce a baked confectionery having a moisture content of 5 to 15% by mass, preferably 6 to 12% by mass. For example, microwave heating devices such as hot water or steam circulation heating devices, electric heaters, gas ovens, microwave ovens, far infrared heating devices, infrared heating devices, and the like can be used.

  The branched chain amino acid-containing comprehensive nutritional food of the present invention obtained as described above is in the form of baked confectionery, and the bitter taste of the branched chain amino acid blended in the food is full fat soybean or defatted soybean. The bitterness attributed to branched chain amino acids is sufficiently lost (masked) due to the cooperation with soybean, neotame, and cocoa flavored tea, tea flavored material, or citrus flavored material. And you can continue eating while having fun.

EXAMPLES The present invention will be specifically described below with reference to experimental examples and examples, but the present invention is not limited to the following examples.
In the following examples and comparative examples, the evaluation of the bitterness masking effect (presence or absence of bitterness) of the branched chain amino acid-containing comprehensive nutritional food in the form of baked confectionery was conducted by 10 inspectors having the branched chain amino acid-containing total nutritional food ( Eating baked confectionery and answering either "feel bitter" or "do not feel bitter" and performed according to the criteria shown in Table 1 below based on the number of those persons.
In addition, the evaluation of the texture of the branched chain amino acid-containing comprehensive nutritional food in the form of baked confectionery is such that 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food (baked confectionery) One of the “poor texture” was answered, and based on the number of people, the test was performed according to the criteria shown in Table 2 below.

Example 1
(1) Using the raw materials shown in Tables 3 and 4 below in the blending amounts shown in Tables 3 and 4, a baked confectionery-shaped branched chain amino acid-containing comprehensive nutritional food was produced in the procedure described in (2) below.

(2) Margarine, chocolate flavor (CHOCOLATE 55-3516, Givadan Japan Co., Ltd.), butter flavor (Butter OS CCA-166696), maltose (Sanmalto S, Hayashibara), sorbitol (LTS-P 50M, Mitsubishi Corporation Foodtech) ), Guar gum hydrolyzate, orange peel (orange cut 3 mm A, Umehara), honey (Yukatan Hane, Asaka Bee Sales Co., Ltd.) in a 4.8L stainless steel bowl, 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, after adding natural dolomite, zinc gluconate, vitamin mix, vitamin C and mixing for 3 minutes on the speed scale 2, isoleucine, leucine, valine (L-isoleucine, L-leucine, L-valine, all Kyowa Hakko) Bio Co., Ltd.) and cocoa powder were added and mixed for 2 minutes at a speed scale of 2. Finally, add soy flour (Alpha Plus HS-600, Nissin Oilio Group Co., Ltd.), okara powder (okara powder, Kikkoman Soy Foods Co., Ltd.), flour, and speed scale 1 for 30 seconds, speed scale 2 Was mixed for 30 seconds to prepare a dough for a comprehensive nutritional food containing branched chain amino acids. The obtained dough was stretched into a uniform plate having a thickness of 8 mm with a rolling pin and molded into a width of 21 mm, a length of 100 mm, and a mass of 14 g. Thereafter, the molded dough is baked at 130 ° C. for 30 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.), allowed to cool, and hermetically packaged using an aluminum vapor-deposited film. Contained comprehensive nutrition food.
The content ratio of isoleucine: leucine: valine is 1: 2: 1, soy flour made from full-fat soybeans or defatted soybeans is 0.41 parts by mass and 1 part by mass of branched-chain amino acids with respect to 1 part by mass of branched-chain amino acids. On the other hand, the amount of cocoa powder is 0.34 parts by mass of okara powder based on whole fat soybeans or defatted soybeans, 0.00004 parts by mass of neotame per 1 part by mass of branched chain amino acids, and 1 part by mass of branched chain amino acids. Content is 0.22 mass part and content of the chocolate fragrance | flavor with respect to 1 mass part of branched chain amino acids is 0.006 mass part.
Ten inspectors ate the obtained branched-chain amino acid-containing comprehensive nutritional food and evaluated the bitter taste masking effect and texture according to the above-mentioned evaluation criteria. As shown in Table 4 below, It was “◎”.
In the branched chain amino acid-containing comprehensive nutritional food obtained as described above, the mass after baking was 12 g (calorie 50 kcal), and the content of branched chain amino acid was 4 g per 100 kcal.

Example 2
(1) In Example 1, the amount of neotame preparation is 1.4 g (neotem content: 0.028 g, neotame content relative to 1 part by weight of branched chain amino acid: 0.00008 parts by weight), cocoa powder The amount is 36 g (the amount of cocoa powder based on 1 part by mass of the branched chain amino acid: 0.11 part by mass), and the amount of the chocolate perfume is 1 g (the amount of chocolate flavor added to 1 part by mass of the branched chain amino acid: 0.003 parts by mass) Except for the above, the procedure was exactly the same as in Example 1 to produce a branched chain amino acid-containing comprehensive nutritional food (cookie).
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the above-mentioned evaluation criteria, It was “◎”.

Example 3
(1) In Example 1, the amount of neotame preparation is 0.35 g (the amount of neotame: 0.007 g, the amount of neotame to 1 part by weight of branched chain amino acid: 0.00002 parts by weight), the amount of cocoa powder The amount is 144 g (the amount of cocoa powder based on 1 part by weight of the branched chain amino acid: 0.43 parts by weight), and the amount of the chocolate flavor added is 4 g (the amount of chocolate flavor added to 1 part by weight of the branched chain amino acid: 0.012 parts by weight) Except for the above, the procedure was exactly the same as in Example 1 to produce a branched chain amino acid-containing comprehensive nutritional food (cookie).
(2) Ten inspectors ate the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above, and evaluated the bitterness masking effect and texture according to the above-mentioned evaluation criteria. It was “◎”.

<< Comparative Example 1 >>
(1) In Example 1, instead of 138 g of soy flour, 69 g of whey protein (Lacprodan DI-9224, Erlaughs Ingredients Japan Co., Ltd.) (yield amount of whey protein per 1 part by mass of branched chain amino acid: 0) .21 parts by mass), soy dietary fiber (FIBRIM (registered trademark) 2000IP, DuPont Co., Ltd.) 20 g (amount of soy dietary fiber based on 1 part by mass of branched chain amino acid: 0.06 parts by mass) In exactly the same manner as in Example 1, a branched chain amino acid-containing comprehensive nutritional food (cookie) was produced.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the masking effect of bitterness according to the above-mentioned evaluation criteria, “×” and “×” Met.

<< Comparative Example 2 >>
(1) Instead of 0.7 g of neotame preparation in Example 1, 0.047 g of sucralose preparation (containing 30% sucralose, Sun Sweet (registered trademark) SU-200, Saneigen FFI Co., Ltd.) Blending amount: 0.014 g, blending amount of sucralose with respect to 1 part by weight of branched chain amino acid: 0.00004 parts by weight) ) Was manufactured.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the masking effect of bitterness according to the above-mentioned evaluation criteria, “×” and “×” Met.

<< Comparative Example 3 >>
(1) Instead of 0.7 g of neotame preparation in Example 1, 0.014 g of acesulfame potassium (Sanet (registered trademark), Kirin Kyowa Foods Co., Ltd.) (blending amount of acesulfame potassium with respect to 1 part by mass of branched chain amino acid: 0. Except that 0004 mass part) was used, it carried out exactly like Example 1, and the branched chain amino acid containing comprehensive nutrition food (cookie) was manufactured.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the masking effect of bitterness according to the above-mentioned evaluation criteria, “×” and “×” Met.

The compounding amounts and sensory evaluation results of Examples 1 to 3 and Comparative Examples 1 to 3 are summarized in the table as shown in Tables 5, 6 and 7 below.

  From the results of Table 7 above, it is a branched chain amino acid-containing comprehensive nutrition food containing carbohydrates, lipids, vitamins and minerals together with three types of branched chain amino acid compositions consisting of isoleucine, leucine and valine. The content of the branched chain amino acid is 3.0 to 5.0 g per 100 kcal of the branched chain amino acid-containing total nutritional food, and 1 mass of the branched chain amino acid is a soybean material using whole fat soybean or defatted soybean as a raw material. 0.5 to 1.0 parts by mass with respect to parts, and neotame as a high-intensity sweetener at a ratio of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid. Contains the cocoa-flavored material and the baked confectionery form of the branched-chain amino acid-containing comprehensive nutritional foods of Examples 1 to 3, which is excellent in the bitter taste masking effect and is derived from the branched-chain amino acid. That bitterness is not, in the sense of eating the usual baked goods, while enjoying the taste, can be taken continuously.

  On the other hand, since the branched chain amino acid-containing comprehensive nutritional food of Comparative Example 1 contains whey protein, the branched chain amino acid-containing comprehensive nutritional food of Comparative Example 2 contains sucralose as a high-intensity sweetener. Therefore, since the branched chain amino acid-containing comprehensive nutritional food of Comparative Example 3 contains acesulfame potassium as a high-intensity sweetener, the bitterness masking effect is inferior, the bitterness is bad, and the texture is also bad. Difficult to take.

Example 4
(1) A branched chain amino acid-containing comprehensive nutritional food (citrus flavor) in the form of baked confectionery in the procedure described in (2) below using the ingredients shown in Table 4 and Table 8 below in the blending amounts shown in Tables 4 and 8 ) Was manufactured.

(2) Margarine, orange flavor (Orange oil V-88692, Vesta Union Co., Ltd.), orange paste, maltose (Sanmaruto S, Hayashibara Co., Ltd.), sorbitol (LTS-P 50M, Mitsubishi Corporation Foodtech Co., Ltd.) Decomposition product (Orange cut 3 mm A, Umehara Co., Ltd.), honey (Yukatanhane, Asaka Bee Sales Co., Ltd.) is placed in a 4.8 L stainless steel bowl and a mixer (KitchenAid model: KSM5, flat beater, Co., Ltd.) Mixing was performed at a speed scale of 2 minutes 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, after adding natural dolomite, zinc gluconate, vitamin mix, vitamin C and mixing for 3 minutes on the speed scale 2, isoleucine, leucine, valine (L-isoleucine, L-leucine, L-valine, all Kyowa Hakko) Biotechnology Co., Ltd.) was added and mixed at a speed scale of 2 for 2 minutes. Finally, add soy flour (Alpha Plus HS-600, Nissin Oilio Group Co., Ltd.), okara powder (okara powder, Kikkoman Soy Foods Co., Ltd.), flour, and speed scale 1 for 30 seconds, speed scale 2 Was mixed for 30 seconds to prepare a dough for a comprehensive nutritional food containing branched chain amino acids. The obtained dough was stretched into a uniform plate having a thickness of 8 mm with a rolling pin and molded into a width of 21 mm, a length of 100 mm, and a mass of 14 g. Thereafter, the molded dough was baked at 130 ° C. for 30 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.).
In the thus obtained branched chain amino acid-containing comprehensive nutritional food, the mass after baking is 12 g (calorie 50 kcal), the branched chain amino acid content is 4 g per 100 kcal, and the content ratio of isoleucine: leucine: valine is 1: 2: 1. , 0.41 parts by mass of soy flour based on full-fat soy or defatted soy bean per 1 part by weight of branched-chain amino acid The powder is 0.34 parts by mass, the neotame content is 0.0004 parts by mass with respect to 1 part by mass of the branched chain amino acid, the orange paste content is 0.06 parts by mass with respect to 1 part by mass of the branched chain amino acid, and 1 part by mass of the branched chain amino acid. The orange peel content is 0.55 parts by mass, and the orange flavor content is 0.006 parts by mass with respect to 1 part by mass of the branched chain amino acid. .
When 10 inspectors ate the obtained branched chain amino acid-containing comprehensive nutritional food and evaluated the bitterness masking effect and texture according to the above-mentioned evaluation criteria, they were “◎” and “◎”.

Example 5
(1) In Example 4, the compounding amount of neotame preparation is 1.4 g (the compounding amount of neotame: 0.028 g, the compounding amount of neotame with respect to 1 part by mass of branched chain amino acid: 0.00008 parts by mass), the formulation of orange paste 11 g (amount of orange paste with respect to 1 part by weight of branched chain amino acid: 0.03 parts by weight), 91 g (amount of orange peel with respect to 1 part by weight of branched chain amino acids: 0.27 parts by weight) Except that the amount of the orange flavor was changed to 1 g (the amount of the orange flavor relative to 1 part by weight of the branched chain amino acid: 0.003 parts by weight). Contained comprehensive nutritional food (cookie).
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the above-mentioned evaluation criteria, It was “◎”.

Example 6
(1) In Example 4, the blending amount of neotame preparation is 0.35 g (blending amount of neotame: 0.007 g, blending amount of neotame to 1 part by weight of branched chain amino acid: 0.00002 parts by weight), blending of orange paste The amount is 42 g (amount of orange paste based on 1 part by weight of branched chain amino acid: 0.13 parts by weight), and the amount of orange peel is 273 g (amount of orange peel based on 1 part by weight of branched chain amino acid: 0.82 parts by weight) ), Except that the blending amount of the orange flavor was changed to 4 g (orange flavor relative to 1 part by weight of the branched chain amino acid: 0.012 part by weight). Cookie).
(2) Ten inspectors ate the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above, and evaluated the bitterness masking effect and texture according to the above-mentioned evaluation criteria. It was “◎”.

<< Comparative Example 4 >>
(1) A branched chain amino acid-containing comprehensive nutritional food (cookie) was produced in the same manner as in Example 4 except that no neotame was added.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the evaluation criteria described above, “×” and It was “x”.

<< Comparative Example 5 >>
(1) A branched chain amino acid-containing comprehensive nutritional food (cookie) was produced in the same manner as in Example 4 except that no orange paste, orange peel and orange flavor were added.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the evaluation criteria described above, “×” and It was “x”.

<< Comparative Example 6 >>
(1) Instead of 0.7 g of neotame formulation in Example 4, 0.047 g (branched chain) of sucralose formulation (containing 30% sucralose, Sun Sweet (registered trademark) SU-200, Saneigen FFI Corporation) A branched chain amino acid-containing comprehensive nutritional food (cookie) was produced in exactly the same manner as in Example 1, except that sucralose was added in an amount of 0.0004 parts by mass to 1 part by mass of amino acid.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the evaluation criteria described above, “×” and It was “x”.
The blending amounts and sensory evaluation results of Examples 4 to 6 and Comparative Examples 4 to 6 are summarized in Tables as shown in Tables 9, 10 and 11 below.

  From the results of Table 11 above, it is a branched chain amino acid-containing comprehensive nutritional food containing a carbohydrate, a lipid, a vitamin, and a mineral, together with three types of branched chain amino acid compositions consisting of isoleucine, leucine and valine. The content of the branched chain amino acid is 3.0 to 5.0 g per 100 kcal of the branched chain amino acid-containing total nutritional food, and 1 mass of the branched chain amino acid is a soybean material using whole fat soybean or defatted soybean as a raw material. 0.5 to 1.0 parts by mass with respect to parts, and neotame as a high-intensity sweetener at a ratio of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid. Containing the branched chain amino acid-containing comprehensive nutritional foods of Examples 1 to 3 in the form of a citrus-flavored material and a baked confectionery, which has an excellent bitter taste masking effect and is a branched chain amino acid Without bitterness due to the, in the sense of eating the usual baked goods, while enjoying the taste, it can be taken continuously.

  On the other hand, since the branched chain amino acid-containing comprehensive nutritional food of Comparative Example 4 does not contain neotame as a high-intensity sweetener, the branched-chain amino acid-containing comprehensive nutritional food of Comparative Example 5 does not contain a citrus-flavored material. Therefore, since Comparative Example 6 contains sucralose as a high-intensity sweetener, it is inferior in the bitterness masking effect, has a bitter taste, and has a poor texture, so it is difficult to ingest continuously.

Example 7
(1) Using the raw materials shown in Table 4 and Table 12 below in the blending amounts shown in Tables 4 and 12, a baked confectionary branched chain amino acid-containing comprehensive nutritional food was produced by the procedure described in (2) below. .

(2) Margarine, black tea paste (Earl Gray Paste TH, Miyako Kasho Co., Ltd.), maltose (Sanmaruto S, Hayashibara Co., Ltd.), sorbitol (LTS-P 50M, Mitsubishi Corporation Foodtech Co., Ltd.), guar gum hydrolyzate ( Orange cut 3 mm A, Umehara Co., Ltd., honey (Yukatanhane, Asaka Bee Sales Co., Ltd.) is put in a 4.8 L stainless steel bowl, and a mixer (KitchenAid model: KSM5, flat beater, FM Co., Ltd.) Eye) and mixing at speed scale 2 for 2 minutes. Next, black tea extract (black tea extract Darjeeling, Mitsui Norin Co., Ltd.), frozen whole egg (for confectionery, Kewpie Tamago Co., Ltd.), neotame preparation (neotame content: 2%, Milasy (registered trademark) 200, DSP Gokyo Food & Chemical Co., Ltd.) was added and mixed for 2 minutes at a speed scale of 2. Furthermore, after adding natural dolomite, zinc gluconate, vitamin mix, vitamin C and mixing for 3 minutes on speed scale 2, isoleucine, leucine, valine (L-isoleucine, L-leucine, L-valine, all of which are Kyowa Hakko) Biotechnology Co., Ltd.) was added and mixed at a speed scale of 2 for 2 minutes. Finally, add soy flour (Alpha Plus HS-600, Nissin Oilio Group Co., Ltd.), okara powder (okara powder, Kikkoman Soy Foods Co., Ltd.), flour, and speed scale 1 for 30 seconds, speed scale 2 Was mixed for 30 seconds to prepare a dough for a comprehensive nutritional food containing branched chain amino acids. The obtained dough was stretched into a uniform plate having a thickness of 8 mm with a rolling pin and molded into a width of 21 mm, a length of 100 mm, and a mass of 14 g. Thereafter, the molded dough was baked at 130 ° C. for 30 minutes in an microwave oven (product number: NE-M250, Matsushita Electric Industrial Co., Ltd.).
In the thus obtained branched chain amino acid-containing comprehensive nutritional food, the mass after baking is 12 g (calorie 50 kcal), the branched chain amino acid content is 4 g per 100 kcal, and the content ratio of isoleucine: leucine: valine is 1: 2: 1. , 0.41 parts by mass of soy flour based on full-fat soy or defatted soy bean per 1 part by weight of branched-chain amino acid The powder is 0.34 parts by mass, the content of neotame with respect to 1 part by mass of the branched chain amino acid is 0.0004 parts by mass, and the content of the black tea paste with respect to 1 part by mass of the branched chain amino acid is 0.18 parts by mass.
When 10 inspectors ate the obtained branched chain amino acid-containing comprehensive nutritional food and evaluated the bitterness masking effect and texture according to the above-mentioned evaluation criteria, they were “◎” and “◎”.

Example 8
(1) In Example 7, the blending amount of neotame preparation is 1.4 g (the blending amount of neotame: 0.028 g, the blending amount of neotame with respect to 1 part by weight of branched chain amino acid: 0.00008 parts by weight), the blending of black tea paste Implementation was performed except that the amount was changed to 30 g (0.09 parts by mass with respect to 1 part by mass of the branched chain amino acid) and the blending amount of the black tea extract was changed to 45 g (0.14 parts by mass with respect to 1 part by mass of the branched chain amino acid). In exactly the same manner as in Example 7, a branched chain amino acid-containing comprehensive nutritional food (cookie) was produced.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the above-mentioned evaluation criteria, It was “◎”.

Example 9
(1) In Example 7, the blending amount of neotame preparation is 0.35 g (blending amount of neotame: 0.007 g, blending amount of neotame with respect to 1 part by weight of branched chain amino acid: 0.00002 parts by weight), blending of black tea paste The amount was changed to 120 g (0.36 parts by mass with respect to 1 part by mass of the branched chain amino acid), and the blending amount of the black tea extract was changed to 180 g (0.54 parts by mass with respect to 1 part by mass of the branched chain amino acid). Perfume Co., Ltd. “EL29719”) was added in the same manner as in Example 7 except that 2 g (0.006 parts by mass with respect to 1 part by mass of the branched chain amino acid) was added. ) Was manufactured.
(2) Ten inspectors ate the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above, and evaluated the bitterness masking effect and texture according to the above-mentioned evaluation criteria. It was “◎”.

<< Comparative Example 7 >>
(1) In Example 1, instead of 138 g of soybean powder, 66 g of casein (casein calcium S, Nippon Shinyaku Co., Ltd.) (mixed amount of casein with respect to 1 part by mass of branched chain amino acid: 0.21 part by mass), soybean Using 20 g of dietary fiber (FIBRIM (registered trademark) 2000IP, DuPont Co., Ltd.) (the blended amount of soybean dietary fiber with respect to 1 part by mass of branched chain amino acid: 0.06 parts by mass), black tea flavor (Ogawa Fragrance Co., Ltd. “EL29719”). )) Was added in the same manner as in Example 1 except that 2 g (the amount of tea flavor added to 1 part by mass of the branched chain amino acid: 0.006 parts by mass) was added, and the branched chain amino acid-containing comprehensive nutrition food (cookie) Manufactured.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the evaluation criteria described above, “×” and It was “x”.

<< Comparative Example 8 >>
(1) A branched chain amino acid-containing comprehensive nutritional food (cookie) was produced in the same manner as in Example 1 except that no neotame was added.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the evaluation criteria described above, “×” and It was “x”.

<< Comparative Example 9 >>
(1) Instead of 0.7 g of neotame preparation in Example 7, 0.014 g of acesulfame potassium (Sanet (registered trademark), Kirin Kyowa Foods Co., Ltd.) (the amount of acesulfame potassium based on 1 part by weight of branched chain amino acid: 0. Except having used 00004 mass part), it carried out exactly like Example 1, and the branched chain amino acid containing comprehensive nutrition food (cookie) was manufactured.
(2) When 10 inspectors eat the branched chain amino acid-containing comprehensive nutritional food obtained in (1) above and evaluate the bitterness masking effect and texture according to the evaluation criteria described above, “×” and It was “x”.

The above Examples 7 to 9 and Comparative Examples 7 to 9 are summarized in Tables as shown in Tables 13, 14 and 15 below.

  From the results of Table 15 above, a branched-chain amino acid-containing comprehensive nutritional food containing saccharides, lipids, vitamins, and minerals together with three types of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine. The branched chain amino acid content is 3.0 to 5.0 g per 100 kcal of the branched chain amino acid-containing comprehensive nutritional food, and the branched chain amino acid is a soy material made from whole fat soybean or defatted soybean. It is contained at a ratio of 0.5 to 1.0 part by weight with respect to 1 part by weight, and neotame as a high-intensity sweetener is 0.00001 to 0.0001 part by weight with respect to 1 part by weight of the branched chain amino acid. The branched chain amino acid-containing comprehensive nutritional foods of Examples 7 to 9 containing black tea-flavored materials and baked confectionery forms are excellent in bitterness masking effect, and are branched-chain amino acids. There is no bitterness factor, in the sense that eating a normal baked pastry, while enjoying the taste, can be taken continuously.

On the other hand, since the branched chain amino acid-containing comprehensive nutritional food of Comparative Example 7 contains whey protein, the branched chain amino acid-containing comprehensive nutritional food of Comparative Example 8 does not contain neotame. The branched chain amino acid-containing comprehensive nutritional food contains acesulfame potassium as a high-intensity sweetener, so it is inferior in the bitterness masking effect, has a bitter taste, and is difficult to ingest continuously.

  The branched chain amino acid-containing comprehensive nutritional food of the present invention is a patient because the bitterness due to the branched chain amino acid consisting of isoleucine, leucine, and valine is well masked and has no bitterness, and is in the form of baked confectionery. Because it contains sugars, lipids, vitamins, and minerals along with branched chain amino acids, the patient can feel like eating confectionery. It can be fed simultaneously with carbohydrates, lipids, vitamins, and minerals, and it is in the form of baked confectionery with low moisture content and is excellent in long-term storage stability and handling, so it is extremely effective as a comprehensive nutritional food. is there.

Claims (4)

A branched-chain amino acid-containing total nutritional food containing carbohydrates and lipids together with three types of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of food; contains a soybean material made from full-fat soybean or defatted soybean at a ratio of 0.5 to 1.0 part by mass with respect to 1 part by mass of the branched chain amino acid. Containing neotame as a high-intensity sweetener in a proportion of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid; further containing a flavor material that is a cocoa flavor material; and baked confectionery and without the form,
As a flavor material, the cocoa flavor material contains a cocoa-flavored flavoring material and / or a cocoa-flavored flavor, and the content of the cocoa-flavored flavoring material is 0.1 to 1. A branched-chain amino acid-containing comprehensive nutritional food, characterized in that the content of the cocoa-flavored fragrance is 0.001 to 0.02 parts by mass with respect to 1 part by mass of the branched-chain amino acid. A branched-chain amino acid-containing total nutritional food containing carbohydrates and lipids together with three types of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of food; contains a soybean material made from full-fat soybean or defatted soybean at a ratio of 0.5 to 1.0 part by mass with respect to 1 part by mass of the branched chain amino acid. Containing neotame as a high-intensity sweetener in a proportion of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid; further containing a flavor material that is a citrus flavor material; and baked confectionery In the form of
As a flavor material, the citrus flavor material contains a citrus-flavored flavoring material and / or a citrus-flavored flavor, and the content of the citrus-flavored flavoring material is 0.1 to 1. A branched chain amino acid-containing comprehensive nutritional food , characterized in that it is 5 parts by mass and the content of a citrus-flavored fragrance is 0.001 to 0.02 parts by mass with respect to 1 part by mass of the branched chain amino acid. A branched-chain amino acid-containing total nutritional food containing carbohydrates and lipids together with three types of branched-chain amino acid compositions consisting of isoleucine, leucine, and valine; It is 3.0 to 5.0 g per 100 kcal of food; contains a soybean material made from full-fat soybean or defatted soybean at a ratio of 0.5 to 1.0 part by mass with respect to 1 part by mass of the branched chain amino acid. Containing neotame as a high-intensity sweetener in a ratio of 0.00001 to 0.0001 parts by mass with respect to 1 part by mass of the branched chain amino acid; further containing a flavor ingredient that is a tea-flavored ingredient; and baked confectionery In the form of
The tea-flavored material contains a tea-flavored flavoring material and / or a tea-flavored flavor, and the content of the tea-flavored flavoring material is 0.1 to 1. A branched chain amino acid-containing comprehensive nutritional food , characterized in that it is 5 parts by mass, and the content of the tea-flavored flavor is 0.001 to 0.02 parts by mass with respect to 1 part by mass of the branched chain amino acid. Isoleucine, leucine, and the content ratio of valine, isoleucine: leucine: valine = 1: 1.6 to 2.4: the mass ratio of 0.8-1.2 to any one of claims 1 to 3 The branched chain amino acid-containing general nutrition food described.