Leucine-rich amino acid-containing sweets and method for producing the same

Abstract

To provide sweets containing amino acid with a high blending ratio of leucine, which presents suppressed bitterness when eating.SOLUTION: Sweets containing amino acid with a high blending ratio of leucine contains (A) glutamyl valyl-glycine, (B) one or more kinds selected from aspartame and advantame, and (C) yellow soft sugar.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a leucine-rich amino acid-containing sweet and a method for producing the same.

Background Art

[0002] Branched-chain amino acids including leucine are known to promote the synthesis of muscle proteins and contribute to the reduction and recovery of muscle damage and muscle fatigue caused by exercise. For example, Patent Document 1 describes that a leucine-rich amino acid containing 35 to 66 mol% of leucine and essential amino acids other than leucine has an action of promoting the recovery of muscle fatigue.

[0003] In addition, carbohydrates and lipids are mainly mentioned as energy sources during exercise, but amino acids are also consumed simultaneously. Among them, branched-chain amino acids including leucine are known to be preferentially consumed compared to other amino acids.

[0004] Thus, leucine, which contributes to the reduction and recovery of muscle damage and muscle fatigue caused by exercise and is also consumed as an energy source during exercise, is an extremely beneficial nutrient for athletes such as sports players to maintain good muscle condition and improve exercise performance.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] While consuming food ingredients containing the target nutrient is a natural way to obtain nutrients, it is also common practice to take supplements and other preparations containing high concentrations of the target nutrient, as is the case with vitamins and proteins.

[0007] In this respect, sweets can be very useful for athletes who expend a lot of energy, as they help replenish their energy. Furthermore, consuming sweets is not only helpful for energy replenishment, but is also expected to contribute to psychological satisfaction, such as emotional stability and stress reduction.

[0008] The inventors focused on consuming leucine-rich amino acids in the form of sweets for efficient leucine intake. While they were aware that branched-chain amino acids, including leucine, can sometimes exhibit bitterness when consumed, they found that this bitterness becomes particularly pronounced when consumed in the form of sweets (especially sweets containing dairy ingredients), thus diminishing the inherent benefits of consuming them as sweets.

[0009] The present invention aims to provide a leucine-rich amino acid-containing sweet that suppresses bitterness during consumption. [Means for solving the problem]

[0010] The inventors of this invention diligently studied and found that the above problems can be solved by the following configuration, and have completed the present invention.

[0011] In other words, the present invention includes the following: [1] (A) Glutamylvalylglycine, (B) One or more selected from aspartame and advantame, (C) Brown Sugar Sweets containing leucine-rich amino acids. [2] A leucine-rich amino acid-containing sweet as described in [1], further comprising (D) an emulsifier. [3] When 100 parts by mass of leucine-rich amino acids are used, (A) The content of component is 0.003 parts by mass or more, (B) The content of component (b1) is 4.5 parts by mass or more as partate and (b2) is 0.006 parts by mass or more as partate, (C) A leucine-rich amino acid-containing sweet according to [1] or [2], wherein the component content is 151 parts by mass or more. [4] When 100 parts by mass of leucine-rich amino acids are used, (D) A leucine-rich amino acid-containing sweet according to [2] or [3], wherein the content of component (D) is 3 parts by mass or more. [5] A leucine-rich amino acid-containing sweet as described in any of [1] to [4], wherein the leucine-rich amino acid content is 0.5 to 10% by mass when the total ingredients of the leucine-rich amino acid-containing sweet are considered as 100% by mass. [6] A sweet containing dairy ingredients, or a sweet containing leucine-rich amino acids as described in any of [1] to [5]. [7] A frozen food product containing leucine-rich amino acids as described in any of [1] to [6]. [8] A method for producing a leucine-rich amino acid-containing sweet, comprising the steps of mixing (A) glutamylvalylglycine, (B) one or more selected from aspartame and advantame, and (C) brown sugar with other ingredients and heating. [9] A method for producing a leucine-rich amino acid-containing sweet according to [8], comprising a heating step followed by a freezing step. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a leucine-rich amino acid-containing sweet that has a suppressed bitter taste when consumed. [Modes for carrying out the invention]

[0013] <Explanation of Terms> In the present invention, "desserts" refer to all sweet confectioneries. The form of desserts is not particularly limited and may be solid or semi-solid (such as gel-like) or liquid. Examples of solid or semi-solid desserts include, for example, yogurt cake, cheesecake, chocolate cake, ice cream, baba au rhum, mousse, pudding, jelly, choux cream, éclair, chocolate, etc. Examples of liquid desserts include, for example, yogurt drink, chocolate drink, jelly drink, shake, etc.

[0014] In the present invention, "milk component" refers to milk and processed dairy products. Examples of milk include, for example, animal raw milk such as cow's milk and goat's milk, and plant raw milk such as soy milk, almond milk, rice milk, coconut milk, etc., and its component-adjusted milk, low-fat milk, and fat-free milk. Examples of processed dairy products include, for example, yogurt, cheese, butter, cream, whey, casein, and lactose.

[0015] In the present invention, "amino acid with a high leucine content" refers to an amino acid mixture with a high leucine content, and includes leucine and one or more essential amino acids other than leucine, that is, one or more selected from the group consisting of isoleucine, valine, lysine, threonine, phenylalanine, methionine, histidine, and tryptophan.

[0016] When the total amount of essential amino acids is 100% by mass, the content of leucine in the "amino acid with a high leucine content" is preferably 30% by mass or more, more preferably 35% by mass or more, 36% by mass or more, 38% by mass or more, or 40% by mass or more. The upper limit of the leucine content is not particularly limited and may usually be 80% by mass or less, 75% by mass or less, 70% by mass or less, etc.

[0017] In the present invention, the content of each amino acid, including leucine, is shown as the content converted to the free form when the amino acid is contained in the form of a salt.

[0018] In "leucine-high amino acid formulations," L-forms, D-forms, and DL-forms may be used for "leucine" and "essential amino acids other than leucine," but L-forms and DL-forms are preferred, with L-forms being more preferred. Furthermore, "leucine" and "essential amino acids other than leucine" can be used not only in free form but also in salt form.

[0019] In this invention, "leucine" and "essential amino acids other than leucine" are concepts that also include salts. The form of the salt is not particularly limited as long as it is a pharmacologically acceptable salt, and examples include acid addition salts and salts with bases. Specifically, examples include inorganic bases, organic bases, inorganic acids, salts with organic acids, and salts with amino acids. Examples of salts with inorganic bases include salts with alkali metals such as lithium, sodium, and potassium, salts with alkaline earth metals such as magnesium and calcium, and ammonium salts. Examples of salts with organic bases include salts with alkanolamines such as monoethanolamine, diethanolamine, and triethanolamine, and salts with heterocyclic amines such as morpholine and piperidine. Examples of salts with inorganic acids include salts with hydrohalic acids (hydrochloric acid, hydrobromic acid, hydroiodic acid, etc.), sulfuric acid, nitric acid, phosphoric acid, etc. Examples of salts with organic acids include salts with monocarboxylic acids such as formic acid, acetic acid, and propanoic acid; salts with saturated dicarboxylic acids such as oxalic acid, malonic acid, malic acid, and succinic acid; salts with unsaturated dicarboxylic acids such as maleic acid and fumaric acid; salts with tricarboxylic acids such as citric acid; and salts with keto acids such as α-ketoglutarate. Examples of salts with amino acids include salts with aliphatic amino acids such as glycine and alanine; salts with aromatic amino acids such as tyrosine; salts with basic amino acids such as arginine; salts with acidic amino acids such as aspartic acid and glutamic acid; and salts with lactam-forming amino acids such as pyroglutamic acid. The above salts may also be hydrates (hydrated salts), and examples of such hydrates include monohydrates to hexahydrates. In particular, it is preferable to select from free forms and hydrochloride salts for each of "leucine" and "essential amino acids other than leucine".

[0020] Hereinafter, the present invention will be described in detail according to its preferred embodiments. The present invention is not limited by the following description, and each component can be appropriately changed without departing from the gist of the present invention.

[0021] [Leucine-rich amino acid-containing confectionery] The leucine-rich amino acid-containing confectionery of the present invention (hereinafter, also simply referred to as "the confectionery of the present invention") is (A) Glutamylvalylglycine, (B) One or more selected from aspartame and advantame, and (C) Isomaltulose characterized by containing the above.

[0022] As described above, leucine contributes to reducing and recovering muscle damage and muscle fatigue caused by exercise, and is also consumed as an energy source during exercise. Therefore, for athletes such as sports players called athletes, it is an extremely beneficial nutrient for maintaining good muscle condition and improving exercise performance. The inventors of the present invention focused on ingesting leucine-rich amino acids in the form of confectionery for efficient intake of leucine. For athletes with a high energy consumption, confectionery is often useful for energy replenishment, and the intake of confectionery is expected to contribute not only to energy replenishment but also to psychological satisfaction such as emotional stability and stress reduction. Here, although it was recognized that branched-chain amino acids such as leucine may exhibit a bitter taste during ingestion, when ingested in the form of confectionery (especially confectionery containing milk components), the bitter taste becomes prominent, and the original advantages of ingesting confectionery may be diminished. On the other hand, according to the confectionery of the present invention containing a combination of specific components (A) to (C), it is possible to effectively suppress the bitter taste during ingestion and realize the good sweetness and flavor expected of confectionery. Thus, the confectionery of the present invention significantly contributes to bringing psychological satisfaction such as emotional stability and stress reduction to athletes, maintaining good muscle condition, and improving exercise performance.

[0023] - Leucine-rich amino acid blend - As mentioned above, leucine-rich amino acids are as follows. From the viewpoint of contributing to the reduction and recovery of muscle damage and fatigue caused by exercise, the amount of leucine is preferably 35-66% by mass, more preferably 35-57% by mass, and even more preferably 35-50% by mass, when the total amount of essential amino acids is considered to be 100% by mass.

[0024] In the present invention, the preferred amounts of essential amino acids other than leucine included in the leucine-rich amino acid are as follows.

[0025] When isoleucine is included, the amount of isoleucine is preferably 5% by mass or more, more preferably 6% by mass or more, or 8% by mass or more, when the total amount of essential amino acids is considered to be 100% by mass, and the upper limit is preferably 15% by mass or less. When valine is included, the amount of valine is preferably 5% by mass or more, more preferably 6% by mass or more, or 8% by mass or more, when the total amount of essential amino acids is considered to be 100% by mass, and the upper limit is preferably 15% by mass or less. When lysine is included, the amount of lysine is preferably 8% by mass or more, more preferably 10% by mass or more, or 12% by mass or more, when the total amount of essential amino acids is considered as 100% by mass, and the upper limit is preferably 20% by mass or less. When threonine is included, the amount of threonine is preferably 5% by mass or more, more preferably 6% by mass or more, or 8% by mass or more, when the total amount of essential amino acids is considered to be 100% by mass, and the upper limit is preferably 15% by mass or less. When phenylalanine is included, the amount of phenylalanine is preferably 2% by mass or more, more preferably 2.5% by mass or more, or 3% by mass or more, when the total amount of essential amino acids is considered as 100% by mass, and the upper limit is preferably 10% by mass or less. When methionine is included, the amount of methionine is preferably 2% by mass or more, more preferably 2.5% by mass or more, or 3% by mass or more, when the total amount of essential amino acids is considered as 100% by mass, and the upper limit is preferably 10% by mass or less. If histidine is included, the amount of histidine is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, or 0.5% by mass or more, when the total amount of essential amino acids is considered to be 100% by mass, and the upper limit is preferably 5% by mass or less. If tryptophan is included, the amount of tryptophan is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, or 0.5% by mass or more, when the total amount of essential amino acids is considered as 100% by mass, and the upper limit is preferably 5% by mass or less.

[0026] From the viewpoint of contributing to the reduction and recovery of muscle damage and fatigue caused by exercise, leucine-rich amino acids preferably contain isoleucine and valine as essential amino acids other than leucine, more preferably contain isoleucine, valine, lysine, threonine, and phenylalanine, and even more preferably contain isoleucine, valine, lysine, threonine, phenylalanine, methionine, histidine, and tryptophan. The preferred amounts of each amino acid are as described above.

[0027] In a leucine-high amino acid formulation, the total amount of essential amino acids, including leucine, is preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, 96% by mass or more, or 98% by mass or more, with no particular upper limit, and may be 100% by mass. Components other than essential amino acids that may be included in the leucine-high amino acid formulation may be non-essential amino acids such as serine, glutamine, arginine, and cystine. In one preferred embodiment, the leucine-high amino acid formulation is substantially composed of leucine and essential amino acids other than leucine (98% by mass or more of essential amino acids), and more preferably, it consists only of leucine and essential amino acids other than leucine (100% by mass of essential amino acids). A commercially available product with a high leucine content may be used. For example, Ajinomoto Co., Inc.'s "Amino Mix (registered trademark) MP9" (a mixture of essential amino acids containing 40% by mass of leucine) can be used.

[0028] The leucine-rich amino acid content in the sweets of the present invention is preferably 0.5% by mass or more, more preferably 1% by mass or more, and even more preferably 1.5% by mass or more or 2% by mass or more, when the total ingredients of the sweets of the present invention are considered as 100% by mass, from the viewpoint of contributing to the reduction and recovery of muscle damage and muscle fatigue caused by exercise. The sweets of the present invention can further increase the leucine-rich amino acid content in the sweets while suppressing bitterness during consumption. For example, the leucine-rich amino acid content in the sweets of the present invention may be increased to 2.5% by mass or more, 2.6% by mass or more, 2.8% by mass or more, 3% by mass or more, or 3.2% by mass or more. The upper limit of the leucine-rich amino acid content in the sweets of the present invention may be 15% by mass or less, preferably 10% by mass or less, more preferably 8% by mass or less, 6% by mass or less, or 5% by mass or less, from the viewpoint of obtaining the good sweetness and flavor expected of sweets.

[0029] In the present invention, "all ingredients of the leucine-rich amino acid-containing sweets" or "all ingredients of the sweets of the present invention" as used to refer to the content of each component in the leucine-rich amino acid-containing sweets means the sum of the leucine-rich amino acids, component (A), component (B), component (C), and other ingredients.

[0030] Therefore, in one embodiment, when the total amount of ingredients for the sweets of the present invention is 100% by mass, the content of leucine-rich amino acids is 0.5 to 10% by mass.

[0031] -(A) Glutamylvalylglycine- The sweets of the present invention contain glutamylvalylglycine as component (A).

[0032] In combination with components (B) and (C) described later, the inclusion of glutamylvalylglycine makes it possible to effectively suppress bitterness during consumption, thereby achieving the good sweetness and flavor expected of sweets. However, adding glutamylvalylglycine alone makes it difficult to suppress bitterness when consuming leucine-rich amino acids in the form of sweets (especially sweets containing dairy ingredients). While it has been reported that glutamylvalylglycine can suppress bitterness derived from sweet substances (for example, International Publication No. 2008 / 139946), the inventors have surprisingly found that by using glutamylvalylglycine in combination with components (B) and (C), which can be classified as sweet substances, bitterness when consuming leucine-rich amino acids in the form of sweets (especially when consuming sweets containing dairy ingredients, where bitterness is particularly pronounced) can be effectively suppressed.

[0033] In the present invention, it is preferable that all amino acids constituting component (A) are L-forms. Furthermore, component (A) may be in the form of a salt, not just a free form. The salt is not particularly limited as long as it is a pharmacologically acceptable salt, and may be the same as those described in relation to "leucine" and "essential amino acids other than leucine".

[0034] From the viewpoint of suppressing bitterness in combination with components (B) and (C), the content of component (A) in the sweets of the present invention is preferably 0.003 parts by mass or more, more preferably 0.004 parts by mass or more, even more preferably 0.005 parts by mass or more or 0.006 parts by mass or more, even more preferably 0.007 parts by mass or more, 0.008 parts by mass or more, 0.009 parts by mass or more or 0.01 parts by mass or more, when the leucine-rich amino acid is 100 parts by mass. A content of component (A) of 0.007 parts by mass or more is particularly preferable because it can significantly suppress bitterness when consumed in combination with components (B) and (C). From the viewpoint of suppressing off-flavors when consumed, the upper limit of the content of component (A) is preferably 0.017 parts by mass or less, more preferably 0.016 parts by mass or less or 0.0155 parts by mass or less.

[0035] (A) The component may be a commercially available product, or one that has been manufactured and obtained as appropriate.

[0036] (A) When producing the component, it is acceptable to use known methods that can be employed in the production of peptides, for example, (1) a method of chemically synthesizing peptides, and (2) a method of synthesizing peptides by enzymatic reaction. For the synthesis of tripeptides such as glutamylvalylglycine, (1) a method of chemically synthesizing peptides is particularly convenient.

[0037] When synthesizing glutamylvalylglycine (peptide) chemically, a peptide synthesizer can be used to synthesize or semi-synthesize the peptide. One method of chemically synthesizing peptides is solid-phase peptide synthesis. The synthesized peptide can be purified by conventional methods, such as ion-exchange chromatography, reverse-phase high-performance liquid chromatography, and affinity chromatography. Such solid-phase peptide synthesis and subsequent peptide purification are well-known in this field.

[0038] When synthesizing glutamylvalylglycine (peptide) by enzymatic reaction, methods such as those described in International Publication No. 2004 / 011653 can be used.

[0039] In the sweets of the present invention, component (A) may be incorporated in the form of a formulation containing component (A). Examples of such formulations include formulations containing component (A) and orally ingestible food materials. Examples of orally ingestible food materials include thickening and stabilizing agents such as guar gum, locust bean gum, carrageenan, gum arabic, crystalline cellulose, carboxymethylcellulose, methylcellulose, agar, glucomannan, gelatin, starch, and modified starch; salting agents such as sodium chloride and potassium chloride; organic acids such as citric acid, acetic acid, lactic acid, tartaric acid, and gluconic acid and their salts; dextrins; pH buffering agents; excipients, fillers, flavorings, edible oils, ethanol, and water. The content of component (A) in such a formulation is preferably 0.1 to 10% by mass, more preferably 0.1 to 5% by mass, when the total raw materials of the formulation are considered as 100% by mass. (A) When the ingredient is formulated in the form of a preparation containing the ingredient, the remainder of the preparation preferably contains dextrins, salinizers, organic acids and their salts. Examples of commercially available preparations of this type include Ajinomoto's "Kokumiddle (registered trademark)" (a preparation containing 0.5% by mass of glutamylvalylglycine).

[0040] For example, when component (A) is incorporated in the form of a formulation containing 0.5% by mass of glutamylvalylglycine, the content of the formulation in the sweets of the present invention is preferably 0.6 parts by mass or more, more preferably 0.8 parts by mass or more, even more preferably 1 part by mass or 1.2 parts by mass or more, and even more preferably 1.4 parts by mass or more, 1.6 parts by mass or more, 1.8 parts by mass or more, or 2 parts by mass or more, when the leucine-rich amino acid is 100 parts by mass, from the viewpoint of suppressing bitterness in combination with components (B) and (C).

[0041] -(B) One or more selected from aspartame and advantame- The sweets of the present invention contain one or more selected from aspartame and advantame as component (B). Here, aspartame is an artificial sweetener synthesized from L-phenylalanine and L-aspartic acid, and advantame is a dipeptide methyl ester derivative of aspartame.

[0042] In combination with component (A) mentioned above and component (C) described later, including one or more selected from aspartame and advantame makes it possible to effectively suppress bitterness during consumption and achieve the good sweetness and flavor expected of sweets. However, even if one or more selected from aspartame and advantame are added alone, it is difficult to suppress bitterness when consuming leucine-rich amino acids in the form of sweets (especially sweets containing milk components). As mentioned above, the inventors have found that by using component (B) in combination with components (A) and (C), it is possible to effectively suppress bitterness when consuming leucine-rich amino acids in the form of sweets (especially when consuming them in the form of sweets containing milk components, where bitterness is particularly pronounced).

[0043] From the viewpoint of suppressing bitterness in combination with components (A) and (C), the content of component (B) in the sweets of the present invention preferably satisfies at least one of the following conditions when the leucine-rich amino acid is 100 parts by mass: (b1) aspartame 4.5 parts by mass or more, and (b2) advantame 0.006 parts by mass or more. It is more preferable that both conditions are met.

[0044] Regarding the above condition (b1) concerning the aspartame content, it is more preferably 5 parts by mass or more, even more preferably 5.5 parts by mass or more, even more preferably 6 parts by mass or more, 6.5 parts by mass or more, 6.6 parts by mass or more, 6.8 parts by mass or more, or 7 parts by mass or more. An aspartame content of 6 parts by mass or more is particularly preferable because it can significantly suppress bitterness when consumed in combination with components (A) and (C). The upper limit of the aspartame content is preferably 9.4 parts by mass or less, more preferably 9.2 parts by mass or less, or 9.1 parts by mass or less, from the viewpoint of keeping the sweetness expected of sweets within an appropriate range.

[0045] Regarding the above condition (b2) concerning the advantame content, it is more preferably 0.007 parts by mass or more, even more preferably 0.008 parts by mass or more, even more preferably 0.01 parts by mass or more, 0.012 parts by mass or more, 0.014 parts by mass or more, or 0.015 parts by mass or more. An advantame content of 0.01 parts by mass or more is particularly preferable in combination with components (A) and (C) because it can significantly suppress bitterness when consumed. The upper limit of the advantame content is preferably 0.019 parts by mass or less, more preferably 0.018 parts by mass or less, or 0.017 parts by mass or less, from the viewpoint of keeping the sweetness expected of sweets within an appropriate range.

[0046] (B) Commercially available products of aspartame or advantame may be used as components. An example of a commercially available aspartame product is "PAL SWEET DIET (registered trademark)" manufactured by Ajinomoto Co., Inc.

[0047] In the sweets of the present invention, component (B) may be incorporated in the form of a formulation containing component (B). Examples of such formulations include formulations containing component (B) and orally ingestible food ingredients. Examples of orally ingestible food ingredients include those previously mentioned in relation to formulations containing component (A), and in addition to these, sweeteners such as erythritol, acesulfame K, sucralose, reduced maltose syrup, and palatinite (registered trademark) may also be included. Examples of commercially available formulations containing aspartame include the "Pal Sweet (registered trademark)" series manufactured by Ajinomoto Co., Inc., and examples of commercially available formulations containing advantame include the "Sweet Up (registered trademark)" series manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0048] For example, when advantame, which is component (B), is incorporated in the form of a formulation containing 0.1% by mass of advantame, the content of the formulation in the sweets of the present invention is preferably 6 parts by mass or more, more preferably 7 parts by mass or more, even more preferably 8 parts by mass or more, even more preferably 10 parts by mass or more, 12 parts by mass or more, 14 parts by mass or more, or 15 parts by mass or more, when the leucine-rich amino acid is 100 parts by mass. A content of 10 parts by mass or more of the formulation is particularly preferable because it can significantly suppress bitterness when consumed in combination with components (A) and (C). The upper limit of the content of the formulation is preferably 19 parts by mass or less, more preferably 18 parts by mass or less, or 17 parts by mass or less, from the viewpoint of keeping the sweetness expected of sweets within an appropriate range.

[0049] -(C) Sanonto- The sweets of the present invention contain brown sugar as component (C).

[0050] In combination with components (A) and (B) as described above, the inclusion of brown sugar effectively suppresses bitterness during consumption, thereby achieving the desirable sweetness and flavor expected of sweets. However, adding brown sugar alone makes it difficult to suppress bitterness when consuming leucine-rich amino acids in the form of sweets (especially sweets containing dairy ingredients). As mentioned above, the inventors have found that by using component (C) in combination with components (A) and (B), bitterness can be effectively suppressed when consuming leucine-rich amino acids in the form of sweets (especially when consuming them in the form of sweets containing dairy ingredients, where bitterness is particularly pronounced).

[0051] The content of component (C) in the sweets of the present invention is preferably 151 parts by mass or more, more preferably 155 parts by mass or more, even more preferably 160 parts by mass or more, 170 parts by mass or more, 180 parts by mass or more, or 190 parts by mass or more, and even more preferably 200 parts by mass or more, 210 parts by mass or more, 220 parts by mass or more, or 230 parts by mass or more, when the leucine-rich amino acid is 100 parts by mass or more. A content of component (C) of 200 parts by mass or more is particularly preferable because it can significantly suppress bitterness when consumed in combination with components (A) and (B). The upper limit of the content of component (C) is preferably 275 parts by mass or less, more preferably 274 parts by mass or less, or 273 parts by mass or less, when the sweetness expected of sweets is within an appropriate range.

[0052] (C) The component can be a commercially available product and can be obtained from various sugar manufacturers, including Mitsui Sugar Co., Ltd. and Nisshin Sugar Co., Ltd.

[0053] In one preferred embodiment that can effectively suppress bitterness during consumption, When the leucine-rich amino acid content in sweets is taken as 100 parts by mass, (A) The content of component is 0.003 parts by mass or more. (B) The content of component (b1) is 4.5 parts by mass or more as partate and (b2) is 0.006 parts by mass or more as partate, The content of component (C) is 151 parts by mass or more. The preferred range for the content of each component is as described above.

[0054] In one particularly preferred embodiment, which can effectively suppress bitterness during consumption, When the leucine-rich amino acid content in sweets is taken as 100 parts by mass, (A) The content of component is 0.007 parts by mass or more and 0.016 parts by mass or less. (B) The content of component (b1) is 6 parts by mass or more and 9.1 parts by mass or less as partate, and (b2) is 0.01 parts by mass or more and 0.017 parts by mass or less as partate, The content of component (C) is between 200 parts by mass and 273 parts by mass.

[0055] -(D) Emulsifier- The sweets of the present invention preferably further contain an emulsifier as component (D).

[0056] By including component (D), the ingredients that make up the sweets can be kept in an emulsified state and maintained in a uniform condition, and in turn, the effect of components (A) to (C) that suppress bitterness derived from leucine-rich amino acids can be enhanced.

[0057] Examples of emulsifiers include glycerin fatty acid esters such as monoglyceride acetate, monoglyceride lactate, monoglyceride citrate, monoglyceride diacetyl tartarate, monoglyceride succinate, polyglycerin fatty acid esters, and polyglycerin condensed linosyl esters; sucrose fatty acid esters, which are reaction products of sugar with higher fatty acids such as stearic acid, palmitic acid, and oleic acid, or lower fatty acids such as acetic acid and isobutyric acid; lecithin, enzyme-treated lecithin; and saponins. These may be used individually or in combination of two or more.

[0058] The content of component (D) in the sweets of the present invention is preferably 3 parts by mass or more, more preferably 3.5 parts by mass or more, 3.6 parts by mass or more, or 3.8 parts by mass or more, and even more preferably 4 parts by mass or more, 4.2 parts by mass or more, 4.4 parts by mass or more, or 4.5 parts by mass or more, when the leucine-rich amino acid is 100 parts by mass. A content of component (D) of 4 parts by mass or more is particularly preferable because it can maintain the ingredients constituting the sweets in an emulsified state and keep them uniform, thereby significantly improving the effect of components (A) to (C) in suppressing bitterness derived from the leucine-rich amino acid. The upper limit of the content of component (D) may be appropriately determined according to the desired characteristics of the sweets, but from the viewpoint of obtaining the good texture expected of the sweets, it is preferably 9.4 parts by mass or less, more preferably 9.3 parts by mass or less, 9.2 parts by mass or less, 9.1 parts by mass or less, etc.

[0059] -Other ingredients- The sweets of the present invention contain leucine-rich amino acids and, insofar as they contain a combination of the above-mentioned specific components (A), (B), and (C), other ingredients may include any conventionally known ingredients depending on the type of sweets in question.

[0060] Other ingredients may include base ingredients appropriate to the target dessert (yogurt for yogurt cake, cheese for cheesecake, chocolate for chocolate cake, etc.), as well as one or more ingredients selected from milk components, collagen peptides, sweeteners (excluding components (B) and (C)), binders, bases, stabilizers, viscosity modifiers, pH adjusters, antioxidants, flavorings, colorings, water, and alcoholic beverages.

[0061] The milk components are as described above. As described above, we have found that in particular, in sweets containing milk components, the bitterness derived from leucine-rich amino acids is prominent, and it is difficult to suppress the bitterness when consuming them. In this regard, according to the present invention, which contains a combination of the above-mentioned specific components (A), (B), and (C), it is possible to effectively suppress the bitterness when consuming sweets containing milk components. Therefore, in one embodiment, the sweets of the present invention are sweets containing milk components. For example, the sweets of the present invention may contain 1g or more, 1.5g or more, 2g or more, 2.5g or more, 3g or more, 3.5g or more, or 4g or more of milk-derived protein per 100g of the sweets. If the base material is a dairy product such as yogurt or cheese, the milk-derived protein shall also include the protein of such base material. The upper limit of the protein content derived from the milk component may be appropriately determined in relation to other protein-containing ingredients, such as 20g or less, 18g or less, 16g or less, or 15g or less, as a total protein content.

[0062] Collagen peptides are peptides obtained by hydrolyzing collagen derived from cows, pigs, fish, etc. Because collagen peptides do not have gel-forming properties, they can be suitably used in liquid desserts.

[0063] If the sweets of the present invention contain collagen peptides, the amount may be appropriately determined according to the desired characteristics of the sweets, but when the total amount of ingredients in the sweets of the present invention is considered as 100% by mass, it may be in the range of, for example, 0.1 to 15% by mass or 0.3 to 10% by mass.

[0064] Examples of sweeteners (excluding components (B) and (C)) include sugar alcohols, high-intensity sweeteners, and sugars. Examples of sugar alcohols include erythritol, xylitol, lactitol, sorbitol, maltitol, and trehalose. Examples of high-intensity sweeteners include sucralose, acesulfame K, stevia, thaumatin, and licorice. Examples of sugars include monosaccharides, disaccharides, and trisaccharides such as sucrose (sugar), glucose, fructose, and lactose. Sweeteners may be used individually or in combination of two or more.

[0065] Examples of binders include gelatin, pregelatinized starch, partially pregelatinized starch, cellulose and its derivatives (crystalline cellulose, hydroxypropyl cellulose, etc.). Examples of base materials include animal and vegetable oils and fats (olive oil, cocoa butter, beef tallow, sesame oil, hydrogenated oil, castor oil, etc.), waxes (carnauba wax, beeswax, etc.), polyethylene glycol, and the like. Examples of stabilizers include adipic acid, β-cyclodextrin, ethylenediamine, and sodium edetate. Examples of viscosity-enhancing agents include water-soluble polymers (such as sodium polyacrylate and carboxyvinyl polymer) and polysaccharides (such as sodium alginate, xanthan gum, and tragacanth). Examples of pH adjusting agents include acetic acid, citric acid, and lactic acid. Examples of antioxidants include dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA), dl-α-tocopherol, and erythorbic acid. Examples of fragrances include l-menthol, d-camphor, and vanillin.

[0066] The sweets of the present invention may contain nutrients other than leucine-rich amino acids. Examples of such other nutrients include vitamins such as vitamin A (retinol, retinal, retinoic acid, etc.), B vitamins (vitamin B1 (thiamine), vitamin B2 (riboflavin), niacin (nicotinic acid, nicotinamide), vitamin B6 (pyridoxal, pyridoxamine, pyridoxine), biotin, folic acid, vitamin B12 (cyanocobalamin, hydroxocobalamin), etc.), vitamin C (ascorbic acid, etc.), vitamin D (cholecalciferol, ergocalciferol, etc.), vitamin E (tocopherol, tocotrienol, etc.), and vitamin K (phylloquinone, menaquinone, menadione, etc.); and minerals such as sodium chloride, potassium chloride, calcium chloride, dipotassium phosphate, and magnesium sulfate.

[0067] The sweets of the present invention contain a high concentration of leucine-rich amino acids and effectively suppress bitterness during consumption, achieving the desirable sweetness and flavor expected of sweets. Therefore, the sweets of the present invention significantly contribute to athletes by providing psychological satisfaction such as emotional stability and stress reduction, as well as maintaining good muscle condition and improving athletic performance, making them suitable as sweets for athletes. Furthermore, since branched-chain amino acids, including leucine, contribute to preventing or improving sarcopenia (age-related decrease in skeletal muscle mass) in the elderly, the sweets of the present invention are also suitable as sweets to prevent, reduce, or improve age-related muscle loss and muscle weakness. Therefore, the sweets of the present invention are widely suitable as sweets for maintaining good muscle condition (muscle conditioning sweets).

[0068] In one preferred embodiment, the sweets of the present invention are frozen foods. In such embodiments, long-term storage is possible through freezing, and they can be easily consumed by thawing them when needed.

[0069] The bitterness of food tends to be perceived more strongly when the food is at a low temperature. In this respect, sweets tend to be consumed at low temperatures, and the bitterness derived from leucine-rich amino acids is easily emphasized. In contrast, the sweets of the present invention, which contain a combination of the specific components (A), (B), and (C) described above, can effectively suppress the bitterness derived from leucine-rich amino acids when consumed at low temperatures, and can achieve the sweetness and flavor expected of sweets. For example, even when the sweets of the present invention are consumed at temperatures of 15°C or lower, 10°C or lower, 8°C or lower, 6°C or lower, etc., the bitterness derived from leucine-rich amino acids is effectively suppressed, and they exhibit good sweetness and flavor. Therefore, in one embodiment, the sweets of the present invention are sweets intended to be consumed at temperatures of 15°C or lower. The lower limit of the temperature at which the sweets of the present invention are consumed depends on the type of sweets and the preference of the person consuming them, but can usually be -25°C or higher, -20°C or higher, etc.

[0070] The sweets of the present invention are preferably prepared so that the amount of leucine-rich amino acids ingested per serving is 1000 mg or more, more preferably 1500 mg or more, and even more preferably 2000 mg or more, 2500 mg or more, or 3000 mg or more, by determining the serving size M(g) accordingly. There is no particular upper limit to the amount of leucine-rich amino acids ingested per serving, but it can usually be 10000 mg or less, 8000 mg or less, 6000 mg or less, etc., and the serving size M(g) is preferably prepared accordingly. The sweets of the present invention may be in the form of packaged sweets in which the sweets of the present invention are prepared in which the sweets of the serving size M(g) determined in this way are filled into each container, or, for example, in the form of packaged sweets in which the sweets of n servings (where n is a number of 2 or more) are prepared in a container with a serving size M × n(g).

[0071] [Method for manufacturing leucine-rich amino acid-containing sweets] The present invention also provides a method for producing sweets containing amino acids with a high concentration of loinsine.

[0072] The present invention provides a method for producing leucine-rich amino acid-containing sweets (hereinafter also simply referred to as "the production method of the present invention"), characterized by combining leucine-rich amino acids with (A) glutamylvalylglycine, (B) one or more selected from aspartame and advantame, and (C) brown sugar. This makes it possible to produce leucine-rich amino acid-containing sweets with suppressed bitterness during consumption.

[0073] In one embodiment, the manufacturing method of the present invention includes the step of mixing (A) glutamylvalylglycine, (B) one or more selected from aspartame and advantame, and (C) brown sugar with other raw materials and heating. Note that "mixing with other raw materials and heating" does not strictly mean starting heating after mixing until a uniform state is reached, but also includes the method of putting components (A), (B), and (C) with other raw materials into the same container and heating while mixing.

[0074] Regarding components (A), (B), and (C), including preferred blending amounts, they are as described in the section above for [Sweets Containing High-Leucine Amino Acids]. Furthermore, regarding other ingredients to be mixed with components (A), (B), and (C), except for the inclusion of high-leucine amino acids, conventionally known ingredients may be used as appropriate depending on the type of sweets. The same applies to the high-leucine amino acids and other ingredients that make up the sweets, as described in the section above for [Sweets Containing High-Leucine Amino Acids].

[0075] In the manufacturing method of the present invention, as long as components (A), (B), and (C) are mixed with leucine-rich amino acids together with other raw materials, the order of mixing is not particularly limited. For example, (1) leucine-rich amino acids and components (A), (B), and (C) may be mixed simultaneously with other raw materials; (2) leucine-rich amino acids may be mixed with other raw materials first, and then components (A), (B), and (C) may be mixed into the resulting mixture; (3) leucine-rich amino acids may be mixed with other raw materials first, and then leucine-rich amino acids may be mixed into the resulting mixture; or (4) leucine-rich amino acids may be mixed with components (A), (B), and (C), and the resulting mixture may be mixed with a mixture of other raw materials prepared separately. Furthermore, components (A), (B), and (C) may be mixed simultaneously or individually. The order of mixing can be appropriately determined according to the design of the target sweets.

[0076] The heating of the raw material mixture for sweets containing leucine-rich amino acids and components (A), (B), and (C) may be carried out under conditions conventionally used, depending on the type and design of the sweets in question. For example, if the sweets in question are a rare-type yogurt cake, the raw material mixture containing the yogurt base, leucine-rich amino acids, and components (A), (B), and (C) may be heated in the range of 30-80°C or 40-70°C. If the sweets in question are a baked-type yogurt cake, the raw material mixture may be heated in the range of 150-250°C or 160-220°C. Appropriate heating conditions are known depending on the type and design of the sweets in question, so they should be adopted as appropriate.

[0077] After the heating process described above, the resulting leucine-rich amino acid-containing sweets may be stored at room temperature, or they may be cooled (refrigerated) or frozen. If cooling or freezing, they may be cooled to about 2°C to 10°C in a refrigerator, or frozen to below -20°C in a freezer.

[0078] When manufacturing a frozen food product containing leucine-rich amino acids, the product can be frozen after the heating step described above. Therefore, in one embodiment, the manufacturing method of the present invention includes a freezing step after the heating step described above. Freezing allows for long-term storage and is beneficial because it can be easily consumed after thawing when needed. Furthermore, as mentioned above, the sweets of the present invention can effectively suppress the bitterness derived from the leucine-rich amino acids when consumed at low temperatures, and can achieve the sweetness and flavor expected of sweets.

[0079] The manufacturing method of the present invention may further include processes conventionally performed in the manufacture of sweets, such as a filling process into containers, a sterilization process, a packaging process, and so on.

[0080] The leucine-rich amino acid-containing sweets obtained by the manufacturing method of the present invention contain leucine-rich amino acids and effectively suppress bitterness during consumption, achieving the desirable sweetness and flavor expected of sweets. Therefore, the sweets of the present invention significantly contribute to athletes by providing psychological satisfaction such as emotional stability and stress reduction, as well as maintaining good muscle condition and improving athletic performance. [Examples]

[0081] The present invention will be described in detail below with reference to examples. However, the present invention is not limited to the examples shown below. Examples 1-1, 2-1, 3-1, and 4-1 are for reference only.

[0082] <Test 1> (A) Effect of glutamylvalylglycine content (1) Production of leucine-rich amino acid-containing sweets (control 1) A rare type of yogurt cake containing leucine and amino acids (Control 1) was manufactured using the raw material composition shown in Table 1 below.

[0083] [Table 1]

[0084] In detail, a leucine-rich amino acid-containing sweet (Control 1) was manufactured using the following procedure. (a) The specified raw materials were put into the mixing container. (b) The mixture was heated to 80°C for about 5 minutes while stirring. (c) The mixture was cooled to 60°C and 60g was filled into a cup container. (d) Frozen in a -25°C freezer for 40 minutes. (e) Transfer from the freezer to the refrigerator (approximately 5°C) and let it thaw naturally for about 2 hours.

[0085] The raw materials used in the above-mentioned controls and in the examples and comparative examples were as follows. Yogurt, collagen peptides, liquor (brandy), powdered milk (whole milk powder), citric acid, gelatin, flavoring, water, and brown sugar were all standard food ingredients and products. As a leucine-rich amino acid, we used "Amino Mix (registered trademark) MP9" manufactured by Ajinomoto Co., Inc. (an amino acid mixture containing 40.0% L-leucine, 16.7% L-lysine hydrochloride, 11.0% L-valine, 10.6% L-isoleucine, 9.3% L-threonine, 6.7% L-phenylalanine, 3.3% L-methionine, 1.7% L-histidine hydrochloride, and 0.7% L-tryptophan (100% essential amino acids by mass)). As the glycerin fatty acid ester (emulsifier), we used "Emulgy (registered trademark) MIF-20" manufactured by Riken Vitamin Co., Ltd. As a preparation containing 0.5% by mass of glutamylvalylglycine, we used "Kokumiddle (registered trademark)" manufactured by Ajinomoto Co., Inc. Aspartame used was "PAL SWEET DIET (registered trademark)" manufactured by Ajinomoto Co., Inc. As a formulation containing 0.1% by mass of advantame, we used "Sweet Up (registered trademark) V-30" manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0086] (2) Production of leucine-rich, amino acid-free sweets (Control 2) Except for not including a leucine-rich amino acid, a leucine-rich amino acid-free sweet (Control 2) was manufactured in the same manner as Control 1 described in (1) above.

[0087] (3)(A) Manufacturing of leucine-rich amino acid sweets with modified glutamylvalylglycine content. A leucine-rich amino acid-containing sweet was produced in the same manner as in (1) above, except that 0.22 parts by mass of aspartame, 0.48 parts by mass of a preparation containing 0.1% by mass of advantame, and 7 parts by mass of brown sugar were added to the Control 1 formulation, and the preparation containing 0.5% by mass of glutamylvalylglycine was added in the following amounts. Here, the amount of water was adjusted so that the total amount of all raw materials was 100 parts by mass. Comparative Example 1-1: 0 parts by mass (not included) Example 1-1: 0.0165 parts by mass Examples 1-2: 0.02 parts by mass Examples 1-3: 0.05 parts by mass Examples 1-4: 0.1 parts by mass Examples 1-5: 0.1155 parts by mass

[0088] When 100 parts by mass of leucine-rich amino acids were used, the amount of glutamylvalylglycine was 0 parts by mass in Comparative Example 1-1, 0.0025 parts by mass in Example 1-1, 0.00303 parts by mass in Example 1-2, 0.00758 parts by mass in Example 1-3, 0.01515 parts by mass in Example 1-4, and 0.0175 parts by mass in Example 1-5.

[0089] (4) Evaluation of bitterness, etc. during consumption Sensory evaluations were conducted by three evaluators (expert panel) to assess the bitterness of each sample, including Controls 1 and 2 prepared in (1) and (2) above, and Comparative Example 1-1 and Examples 1-1 to 1-5 obtained in (3) above. Specifically, approximately 5-10g of each sample was placed in the mouth using a spoon, and the evaluation was carried out. The temperature of each sample at the time of evaluation was approximately 5°C. The bitterness of each sample was evaluated on a scale of 1 to 0, with Control 1 being rated as 5 points and Control 2 as 0 points. The arithmetic mean of the scores from the expert panel was calculated, and the bitterness of each sample was evaluated according to the following criteria. Any comments regarding flavors other than bitterness are noted (Table 2).

[0090] Criteria for evaluating bitterness: ◎: Average score less than 1.5 ○: Average score between 1.5 and 2.5 △: Average score between 2.5 and 3.5 ×: Average score of 3.5 or higher

[0091] The results are shown in Table 2.

[0092] [Table 2]

[0093] <Test 2> (B) Effect of aspartame content A leucine-rich amino acid-containing sweet was prepared in the same manner as in (1) of Test 1, except that 0.05 parts by mass of a preparation containing 0.5% by mass of glutamylvalylglycine and 7 parts by mass of brown sugar were added to the formulation of Control 1 (see Test 1), and the amount of aspartame was as follows. Comparative Example 2-1: 0 parts by mass (not included) Example 2-1: 0.132 parts by mass Example 2-2: 0.15 parts by mass Examples 2-3: 0.22 parts by mass Examples 2-4: 0.30 parts by mass • Examples 2-5: 0.3135 parts by mass

[0094] When the leucine-rich amino acid was considered to be 100 parts by mass, the amount of aspartame was 0 parts by mass in Comparative Example 2-1, 4 parts by mass in Example 2-1, 4.55 parts by mass in Example 2-2, 6.67 parts by mass in Example 2-3, 9.09 parts by mass in Example 2-4, and 9.5 parts by mass in Example 2-5.

[0095] In the same manner as in (4) of Test 1, the bitterness and other characteristics of each sample obtained from Comparative Example 2-1 and Examples 2-1 to 2-5 were evaluated during ingestion. The results are shown in Table 3. Samples of Examples 2-3 and 2-4 were also evaluated in which 0.48 parts by mass of a formulation containing 0.1% by mass of advantame was added, and it was confirmed that bitterness during ingestion could be suppressed particularly effectively (evaluation ◎).

[0096] [Table 3]

[0097] <Test 3> (B) Effect of Advantame dosage A leucine-rich amino acid-containing sweet was prepared in the same manner as in (1) of Test 1, except that 0.05 parts by mass of a preparation containing 0.5% by mass of glutamylvalylglycine and 7 parts by mass of brown sugar were added to the formulation of Control 1 (see Test 1), and Advantame was added in the following amounts. Comparative Example 3-1: 0 parts by mass (not included) Example 3-1: 0.1815 parts by mass • Example 3-2: 0.20 parts by mass • Example 3-3: 0.48 parts by mass Examples 3-4: 0.55 parts by mass Examples 3-5: 0.66 parts by mass

[0098] When 100 parts by mass of leucine-rich amino acids were used, the amount of Advantame was 0 parts by mass in Comparative Example 3-1, 0.0055 parts by mass in Example 3-1, 0.00606 parts by mass in Example 3-2, 0.01455 parts by mass in Example 3-3, 0.01667 parts by mass in Example 3-4, and 0.02 parts by mass in Example 3-5.

[0099] In the same manner as in (4) of Test 1, the bitterness and other characteristics of each sample obtained from Comparative Example 3-1 and Examples 3-1 to 3-5 were evaluated during ingestion. The results are shown in Table 4. Samples of Examples 3-3 and 3-4 that also contained 0.22 parts by mass of aspartame were evaluated, and it was confirmed that the bitterness during ingestion could be suppressed particularly effectively (evaluation: ◎).

[0100] [Table 4]

[0101] <Test 4> (C) Effect of the amount of brown sugar used A leucine-rich amino acid-containing sweet was prepared in the same manner as in (1) of Test 1, except that 0.05 parts by mass of a preparation containing 0.5% by mass of glutamylvalylglycine, 0.22 parts by mass of aspartame, and 0.48 parts by mass of a preparation containing 0.1% by mass of advantame were added to the formulation of Control 1 (see Test 1), and brown sugar was added in the following amounts. Comparative Example 4-1: 0 parts by mass (not included) • Example 4-1: 4.95 parts by mass Example 4-2: 5 parts by mass • Example 4-3: 7 parts by mass • Example 4-4: 9 parts by mass Examples 4-5: 9.24 parts by mass

[0102] When the leucine-rich amino acid was 100 parts by mass, the amount of brown sugar added was 0 parts by mass in Comparative Example 4-1, 150 parts by mass in Example 4-1, 151.52 parts by mass in Example 4-2, 212.12 parts by mass in Example 4-3, 272.73 parts by mass in Example 4-4, and 280 parts by mass in Example 4-5.

[0103] In the same manner as in (4) of Test 1, the bitterness and other characteristics of each sample obtained from Comparative Example 4-1 and Examples 4-1 to 4-5 were evaluated during ingestion. The results are shown in Table 5.

[0104] [Table 5]

[0105] <Test 5> (D) Effect of emulsifier content A leucine-rich amino acid-containing sweet was produced in the same manner as in (1) of Test 1, except that the formulation of Control 1 (see Test 1) was further modified by adding 0.05 parts by mass of a preparation containing 0.5% by mass of glutamylvalylglycine, 0.22 parts by mass of aspartame, 0.48 parts by mass of a preparation containing 0.1% by mass of advantame, and 7 parts by mass of brown sugar, and the amount of glycerin fatty acid ester (emulsifier) ​​was as follows. Example 5-1: 0.0825 parts by mass Example 5-2: 0.10 parts by mass Example 5-3: 0.15 parts by mass • Example 5-4: 0.30 parts by mass • Example 5-5: 0.3135 parts by mass

[0106] When the leucine-rich amino acid was 100 parts by mass, the amount of emulsifier added was 2.5 parts by mass in Example 5-1, 3.03 parts by mass in Example 5-2, 4.55 parts by mass in Example 5-3, 9.09 parts by mass in Example 5-4, and 9.5 parts by mass in Example 5-5.

[0107] In the same manner as in (4) of Test 1, the bitterness and other characteristics of each sample obtained in Examples 5-1 to 5-5 were evaluated during ingestion. The results are shown in Table 6.

[0108] [Table 6]

Claims

1. (A) Glutamylvalylglycine, (B) One or more selected from aspartame and advantame, (C) Brown sugar Includes, When 100 parts by mass of leucine-rich amino acids are used, (A) The content of component is 0.003 parts by mass or more, (B) The content of component (b1) is 4.5 parts by mass or more as partate and (b2) is 0.006 parts by mass or more as partate, (C) The content of component is 151 parts by mass or more, A leucine-rich amino acid-containing sweet in which leucine accounts for 30% or more of the total amount of essential amino acids, when the total amount of essential amino acids is considered as 100% by mass.

2. Furthermore, (D) an emulsifier is included in the leucine-rich amino acid-containing sweets according to claim 1.

3. When 100 parts by mass of leucine-rich amino acids are used, (D) The leucine-rich amino acid-containing sweets according to claim 2, wherein the content of component 3 parts by mass or more.

4. A leucine-rich amino acid-containing sweet according to any one of claims 1 to 3, wherein, when the total amount of ingredients in the leucine-rich amino acid-containing sweet is taken as 100% by mass, the leucine-rich amino acid content is 0.5 to 10% by mass.

5. A leucine-rich amino acid-containing sweet according to any one of claims 1 to 4, which is a sweet containing milk components.

6. A frozen food product, a leucine-rich amino acid-containing sweet according to any one of claims 1 to 5.

7. The process includes mixing (A) glutamylvalylglycine, (B) one or more selected from aspartame and advantame, and (C) brown sugar with other ingredients and heating the mixture. When 100 parts by mass of leucine-rich amino acids are used, (A) The content of component is 0.003 parts by mass or more, (B) The content of component (b1) is 4.5 parts by mass or more as partate and (b2) is 0.006 parts by mass or more as partate, (C) The content of component is 151 parts by mass or more, A method for producing a leucine-rich amino acid-containing sweet, wherein the amount of leucine is 30% or more by mass, when the total amount of essential amino acids is considered as 100% by mass.

8. A method for producing a leucine-rich amino acid-containing sweet according to claim 7, comprising a heating step followed by a freezing step.

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