PROBLEM TO BE SOLVED: To provide a manufacturing method of a comprehensive nutritive food in a baked confectionery form, having a blending amount of branched-chain amino acid of isoleucine, leucine, and valine of 3.0 to 5.0 g per 100 kcal, a blending content of soybean material made from full fat soybean or defatted soybean of 9 to 16 mass%, and a blending content of at least one kind of honey, liquid sugar, starch syrup, and reduction starch syrup of 5 to 10 mass%, which prevents hardening after baking.SOLUTION: The manufacturing method of a branched-chain amino acid-containing comprehensive nutritive food includes the step of injecting: (1) a dough made from a mixture of fat for confectionery, at least any one kind of honey, liquid sugar, starch syrup, and reduction starch syrup, and hen egg (2) branched-chain amino acid of isoleucine, leucine, and valine (3) wheat flour and (4) a soybean material made from full fat soybean or defatted soybean in this order so as to be mixed.COPYRIGHT: (C)2015,JPO&INPIT【課題】イソロイシン、ロイシン、およびバリンの分岐鎖アミノ酸を100kcalあたり3.0~5.0g配合し、かつ、全脂大豆または脱脂大豆を原料とする大豆素材を9~16質量%、はちみつ、液糖、水あめ、還元水あめの少なくともいずれか1種類を5~10質量%を配合する焼物菓子形態の総合栄養食品の焼成後に硬くならない製造方法を提供する。【解決手段】(1)製菓用油脂と、はちみつ、液糖、水あめ、還元水あめの少なくともいずれか1種類と、鶏卵と、を混合した生地、(2)イソロイシン、ロイシン、およびバリンの分岐鎖アミノ酸、(3)小麦粉、(4)全脂大豆または脱脂大豆を原料とする大豆素材、の順序で投入しながら混合する工程を有する分岐鎖アミノ酸含有総合栄養食品の製造方法。【選択図】なし
