Debility preventative
A technology of weakness and improvement agent, applied in the direction of baking, additional food elements, food science, etc., can solve the problems of not improving muscle strength or motor function, delay health problems, promote activity enthusiasm, increase muscle strength and muscle mass Effect
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Embodiment 1
[0120] [Example 1] Granular powder nutritional composition
[0121] Granular powder nutritional compositions were prepared based on the composition shown in Table 1 in consideration of the effect on asthenia prevention. That is, the mixture having the composition of Table 1 was mixed for 5 min in a small high-speed mixer (NSK-150S, manufactured by Okadaseiko.co.jp). Distilled water and 2-5 wt% of 99.5% ethanol were added to the mixture, and the mixture was kneaded in a mixer for 5 min to obtain a wet kneaded mixture. use has Mesh Extrusion Granulator The wet kneaded mixture was granulated, the obtained shaped product was dried at normal pressure and 70° C. for 2 hr, sieved and 1.05 g of the granules were filled in an aluminum bag. All components of the granular powder nutritional composition remain stable even after one year. In addition, the granular powder nutritional composition can be used by mixing with a nutritional supplement dissolved in warm water, and can be form...
Embodiment 2
[0124] [Example 2] Granular powder nutritional composition
[0125] A granular powder was also obtained in the same manner as in Example 1, except that a mortar was used instead of a high-speed mixer for kneading, and a horizontal extruder (manufactured by Umetani Tekkosho) was used as an extrusion granulator.
Embodiment 3
[0126] [Example 3] Jelly nutritional composition
[0127] A jelly-like nutritional composition was prepared based on the composition shown in Table 2 as the nutritional composition in consideration of the effect on the prevention of asthenia. That is, to the composition of Table 2, a polysaccharide thickener and water were added, mixed, and emulsified with heating and stirring. After cooling, the pH was adjusted to 3.8 and the mixture was sterilized by heating at 80° C. for 10 min, 1.25 g were cooled and filled into sachets. All components of the jelly nutritional composition remain stable even after one year.
[0128] [Table 2]
[0129]
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