JP2016026491A - Solid composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a solid composition that is excellent in flavor and easily ingested in spite of containing high concentration of a fat globule membrane component.SOLUTION: A solid composition is prepared by mixing following components (A), (B), and (C): (A) 20 mass% or more of a fat globule membrane component; (B) 5 mass% or more of lactose; and (C) at least one saccharide selected from disaccharides other than lactose and a monosaccharides. The ratio (mixed mass ratio) of the mixed amount of the component (A) to the total mixed amount of the components (B) and (C), {(B)+(C)}/(A), is 0.5-3.5, and the ratio (mixed mass ratio) of the total mixed amount of the components (B) and (C) to the mixed amount of the component (B), (B)/{(B)+(C)}, is 0.08-0.72.SELECTED DRAWING: None

Description

  The present invention relates to a solid composition containing a fat globule membrane component.

The fat globule membrane component (Milk-fat Globule Membrane) is a membrane component that coats milk fat globule secreted from the mammary gland, and is often contained in high fractions of milk complex lipids such as buttermilk and buttersarum. It is known (Non-Patent Document 1). The fat globule membrane component not only has the function of dispersing fat in milk, but also has many physiological functions such as an improvement in motor function such as muscle strength, an action to suppress visceral fat accumulation, an action to suppress increase and decrease in blood adiponectin, etc. (Patent Documents 1 and 2).
In recent years, the number of patients with metabolic syndrome and locomotive syndrome has increased remarkably and has become a major social problem, and therefore, widespread use of fat globule membrane components having physiological functions as described above is expected.

  In order to effectively obtain the physiological function of the fat globule membrane component, it is desirable to use a solid composition form such as a tablet that can be easily and easily ingested for a long period of time. A tablet containing a film component contains a fat globule film component in an extremely low concentration. In order to obtain the physiological function of the fat globule membrane component, it is considered that the fat globule membrane component (in terms of dry matter) is preferably 10 mg / 60 kg body weight or more per day for an adult (patent document) 1). Therefore, it is required to mix the fat globule membrane component at a high concentration and set the intake amount of the solid composition per time to a small amount.

JP 2010-59155 A JP 2007-320901 A

Atsushi Miura, FOOD STYLE 21, 2009

However, as a result of investigations by the present inventors, it has been found that it is difficult to blend a fat globule membrane component into a solid composition at such a high concentration that a physiological function can be expected only by taking a small amount once. That is, when the concentration of the fat globule membrane component is increased, the milk flavor peculiar to the fat globule membrane component may unexpectedly be difficult to feel, and it may be difficult to feel a good flavor at the time of eating. It turned out to be sticky and sticking in the mouth, making it difficult to ingest.
Therefore, the present invention relates to providing a solid composition that contains a high concentration of fat globule membrane component but has a good flavor and is easy to ingest.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have combined the predetermined sugars with the fat globule membrane component in a predetermined range, thereby enhancing the milk flavor peculiar to the fat globule membrane component and being good in the mouth It has been found that a solid composition with a good flavor and texture that can be easily ingested with improved mouthfeel and adhesion in the mouth.

That is, the present invention includes the following components (A), (B) and (C):
(A) Fat globule film component 20% by mass or more,
(B) Lactose 5% by mass or more,
(C) At least one saccharide selected from disaccharides other than lactose and monosaccharides is blended, and the ratio of the total blending amount of component (B) and component (C) to the blending amount of component (A) (Blending mass ratio) [{(B) + (C)} / (A)] is 0.5 to 3.5, and component (B) relative to the total blending amount of component (B) and component (C) A solid composition having a ratio (blending mass ratio) [(B) / {(B) + (C)}] of 0.08 to 0.72 is provided.

  According to the present invention, in order to obtain a solid composition by adding lactose and other saccharides to the fat globule membrane component, a good content derived from the fat globule membrane component while containing the fat globule membrane component in a high concentration It is possible to provide a solid composition having a good flavor and texture, having a milky taste, excellent taste at the time of eating, and having less stickiness and adhesion in the mouth. Since the solid composition of the present invention can be ingested in an amount necessary for manifesting the physiological effect of the fat globule membrane component only by ingesting a small amount, the effect of the fat globule membrane component can be sufficiently expected over a long period of time.

The (A) fat globule membrane component used in the present invention is defined as a film covering milk fat globules and a mixture of components constituting the membrane. The fat globule membrane is generally composed of lipids in about half of the dry weight, and the lipids are known to include triglycerides, phospholipids, and glycosphingolipids (Miura Akira, FOOD STYLE 21, 2009). And Keenan TW, Applied Science Publishers, 1983, pp89-pp130). It is known that phospholipids include sphingophospholipids such as sphingomyelin and glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.
In addition, it is known that a component other than lipid includes a glycoprotein called milk mucin (Mother, Biochim Biophys Acta, 1978).

  The fat globule membrane component (A) used in the present invention has a lipid content of 10% by mass (hereinafter simply referred to as “%”) or more, further 20% or more, and further 30% or more from the viewpoint of physiological effects. From the viewpoint of flavor and handling, it is preferably 100% or less, more preferably 90% or less, and further preferably 60% or less. Further, the lipid content in the fat globule membrane component is preferably 10 to 100%, more preferably 20 to 90%, and further preferably 30 to 60%.

In addition, the (A) fat globule membrane component preferably has a phospholipid content of 5% or more, further 8% or more, further 10% or more, and further 15% or more from the viewpoint of physiological effects. From the viewpoint of handling, it is preferably 100% or less, more preferably 85% or less, further 70% or less, and further preferably 60% or less. The content of phospholipid in the fat globule membrane component is preferably 5 to 100%, more preferably 8 to 90%, further 10 to 70%, and further preferably 15 to 60%.
The (A) fat globule membrane component preferably contains sphingomyelin as a phospholipid from the viewpoint of physiological effects, and the content of sphingomyelin in the fat globule membrane component is 1% or more, further 2% or more, Further, it is preferably 3% or more, and from the viewpoint of flavor and handling, it is preferably 50% or less, more preferably 30% or less, further 25% or less, and further preferably 20% or less. The content of sphingomyelin in the fat globule membrane component is preferably 1 to 50%, more preferably 2 to 30%, further 3 to 25%, and further preferably 3 to 20%.
From the same point, the sphingomyelin content in the total phospholipid of the fat globule membrane component is preferably 3% or more, more preferably 5% or more, further 10% or more, and further preferably 15% or more, and 50% or less. Further, it is preferably 40% or less, further 35% or less, and further preferably 30% or less. The sphingomyelin content in the total phospholipids of the fat globule membrane component is 3 to 50%, more preferably 5 to 40.
%, Further 10 to 35%, more preferably 15 to 30%.
In the present specification, the content of lipid, phospholipid and sphingomyelin in the fat globule membrane component, and the sphingomyelin content in the total phospholipid of the fat globule membrane component are the mass of the fat globule membrane component with respect to the dried product. A percentage.

Said (A) fat globule membrane | film | coat component can be obtained from well-known methods, such as a centrifugation method and an organic-solvent extraction method, from raw material milk. For example, the method for preparing a fat globule film component described in JP-A-3-47192 can be used. Also, the methods described in Japanese Patent No. 3103218 and Japanese Patent Application Laid-Open No. 2007-89535 can be used. Furthermore, you may use what improved purity by refine | purifying with methods, such as a dialysis, an ammonium sulfate fraction, gel filtration, isoelectric precipitation, ion-exchange chromatography, and a solvent fraction.
In addition, the form of the (A) fat globule membrane component is not particularly limited, and any of liquid, semi-solid (paste, etc.), solid (powder, solid, granule, etc.) at room temperature (15-25 ° C.) These may be used alone or in combination of two or more.

(A) Examples of the raw milk for the fat globule membrane component include milk and goat milk. Of these, milk is preferred because of its rich food experience and low cost. In addition, raw milk includes milk such as raw milk, whole milk powder and processed milk, as well as dairy products. Examples of dairy products include buttermilk, butter oil, buttersarum, whey protein concentrate (WPC) and the like. It is done.
Buttermilk is obtained when producing butter granules from cream obtained by centrifuging milk and the like. Since the buttermilk contains a lot of fat globule membrane components, buttermilk is used as a fat globule membrane component. It may be used as it is. Similarly, since the fat globule film component is contained in the butter serum produced when producing the butter oil, the butter serum may be used as it is as the fat globule film component.

  (A) A commercial item can also be used for a fat globule membrane component. Examples of such commercially available products include Megle Japan Co., Ltd. “BSCP”, Snow Brand Milk Products Co., Ltd. “Milk Ceramide MC-5”, New Zealand Milk Products “Phospholipid Concentrate Series (500, 700)”, and the like.

In the solid composition of the present invention, the blending amount of the (A) fat globule film component is 20% or more, but the point that the physiological effect is effectively expressed and that it is possible to ingest a small amount at once as an ingestion form. 25% or more, further 30% or more, further 35% or more, more preferably 40% or more, and 70% or less, and further 60% or less in terms of less stickiness and adhesion in the mouth when eating. Further, it is preferably 55% or less, more preferably 50% or less. Moreover, the compounding quantity of the (A) fat globule membrane | film | coat component in a solid composition is 20 to 70%, Furthermore, 20 to 60%, Furthermore, 25 to 55%, Furthermore, 30 to 50% is preferable.
In addition, the compounding quantity in a solid composition is the quantity mix | blended (added) with respect to the total mass of a solid composition raw material.

  The solid composition of the present invention preferably contains 1% or more, further 2% or more, further 3% or more, and further 4% or more of phospholipid from the viewpoint of effectively expressing the effect. 60% or less, further 50% or less, further 40% or less, and further 30% or less is preferable in terms of less stickiness and adhesion in the mouth. For example, the phospholipid content is preferably 1 to 60%, more preferably 2 to 50%, further 3 to 40%, and more preferably 4 to 30%.

In addition, the solid composition of the present invention preferably contains 0.5% or more, further 0.7% or more, and further 1% or more of sphingomyelin from the viewpoint of physiological function. It is preferably 3.5% or less, and more preferably 3% or less in terms of less stickiness and adhesion. For example, the sphingomyelin content is preferably 0.5 to 3.5%, more preferably 0.7 to 3.5%, and further preferably 1 to 3%.
The phospholipid and sphingomyelin in the solid composition may be derived from a blending component other than the (A) fat globule film component, or may be a chemically synthesized compound blended separately. It is preferably derived from a film component.
The lipid and phospholipid contents in the fat globule membrane component or in the solid composition can be measured by an acid decomposition method, a colorimetric method, or a thin layer chromatographic method.

(B) Lactose is mix | blended with the solid composition of this invention. Lactose may be either an anhydride or a hydrate.
In the solid composition of the present invention, the blending amount of (B) lactose is 5% or more, but is preferably 10% or more from the viewpoint of effectively producing the effect, and 60% from the viewpoint of physical properties. % Or less, more preferably 35% or less. Further, the blending amount of (B) lactose in the solid composition is preferably 5 to 60%, more preferably 10 to 50%, and further preferably 10 to 35%.

The solid composition of the present invention contains (C) at least one saccharide selected from disaccharides other than lactose and monosaccharides.
Examples of disaccharides other than lactose include sucrose, maltose, trehalose and the like. Moreover, as monosaccharide, glucose, fructose, galactose etc. are mentioned, for example. These can be used alone or in combination of two or more. These saccharides may also be anhydrides or hydrates.
Of these, sucrose, glucose, and fructose are preferable from the viewpoint of flavor, and sucrose is more preferable. The sucrose is preferably white sugar, which is a clean and purified white sugar. Examples of white sugar include fine white sugar, granulated sugar, powdered sugar, white disaccharide, icing sugar, and sugar sugar. Granulated sugar and powdered sugar are preferable, and powdered sugar is more preferable.

In the solid composition of the present invention, (C) the blending amount of at least one saccharide selected from disaccharides other than lactose and monosaccharides is 10% or more from the viewpoint of effectively expressing the effect. Is preferable, and further 20% or more is preferable. In terms of physical properties, it is preferably 60% or less, and more preferably 50% or less. The blending amount of at least one saccharide selected from (C) disaccharides other than lactose and monosaccharides in the solid composition is preferably 10 to 60%, more preferably 20 to 50%.
In addition, as a quantification method of saccharides, a phenol sulfuric acid method and a Somogyi-Nelson method can be used.

  In the solid composition of the present invention, the ratio of the total blending amount of the component (B) and the component (C) in the solid composition to the blending amount of the (A) fat globule film component in the solid composition (blending (Mass ratio) [{(B) + (C)} / (A)] is 0.5 to 3.5, but from the point of flavor and physical properties, it is 0.75 or more, and further 0.8 or more. It is preferably 2 or less, more preferably 1.5 or less from the viewpoint of milk flavor.

  Moreover, in the solid composition of the present invention, the ratio of the blending amount of the component (B) in the solid composition to the total blending amount of the component (B) and the component (C) in the solid composition (blending mass) Ratio) [(B) / {(B) + (C)}] is 0.08 to 0.72, preferably 0.09 or more, more preferably 0.3 or more from the viewpoint of flavor, and tablets 0.7 or less is preferable from the viewpoint of physical properties.

  In the solid composition of the present invention, in addition to the above components, minerals (for example, iron, zinc, chromium, selenium, manganese, molybdenum, copper, iodine, phosphorus, potassium, sodium) ), Vitamins (eg, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid and their salts, or esters thereof), sweeteners (eg, sugar alcohols, oligosaccharides, synthetic sweeteners) ), Acidulants (for example, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, adipic acid, glucono delta lactone, gluconic acid, acetic acid, fumaric acid), flavors, coloring agents, preservatives and the like are appropriately blended. May be.

The solid composition of the present invention means a solid composition such as powder, solid or granule at room temperature (15 to 25 ° C.). Examples of the preparation (dosage form) include capsules, granules, powders, tablets, pills, troches and the like. Among these, from the point of easy intake, the form of chewing and ingesting is preferable, chewable tablets and lozenges are more preferable, and chewable tablets are more preferable. Moreover, when it is set as a tablet, it can also be set as the split tablet which put the score line.
When producing such a solid composition in dosage form, an acceptable carrier can be blended as necessary. For example, excipients (for example, starches, crystalline cellulose, light anhydrous silicic acid, calcium hydrogen phosphate, etc.), binders (for example, hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol , Pullulan, methylcellulose, hydrogenated oil, etc.), disintegrating agents (eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low substituted hydroxypropylcellulose, etc.), lubricants (eg, calcium stearate, Magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.), flavoring agent (eg, stevia), bulking agent, surfactant, dispersant, buffering agent, Presence agents, carriers such as diluents.

  The shape of the solid composition may be a round tablet or various irregular tablets having a surface shape such as an oval, an oval, or a quadrangle. In the case of a circular tablet, a diameter of 5 to 15 mm is preferable from the viewpoint of ingestibility.

When the solid composition of the present invention is a tablet, the weight per tablet is preferably 0.1 to 2 g, more preferably 0.3 to 1 g from the viewpoint of simplicity and effectiveness.
Moreover, it is preferable that tablet hardness is a hardness which can endure the load at the time of conveyance, the extrusion at the time of a fully automatic tablet packaging machine or an extrusion-type medicine packaging machine (PTP), a preservation | save, etc., 10N-140N are preferable, 12N-90N Is more preferable.

The solid composition of the present invention is produced according to a conventional method without any particular limitation. For example, a mixture of (A) fat globule membrane component, (B) lactose, (C) at least one saccharide selected from disaccharides other than lactose, and monosaccharides, and an additive added as necessary After preparation, it can be produced by compression molding.
Tablets can be molded by directly compressing the mixture (direct powder compression method), or granulated using dry granulation method, wet granulation method, etc. and then compressed (granule compression method) Also good. Especially, it is preferable to use a direct powder compression method to make a tablet from the point of simplicity of the process.
When a tablet is produced by direct compression and molding, a conventional tableting machine such as a rotary tableting machine or a single-shot tableting machine can be used.
In addition, when a tablet is formed after granulation by a granulation method, an extrusion granulation method using a cylindrical granulator, a spherical granulator, a pelleter, etc .; a crushing granulation method using a speed mill, a power mill, etc .; A granulated product is produced by dynamic granulation method, stirring granulation method, fluidized bed granulation method, etc., dried and sized, and then the obtained granulated product is compressed by the tableting machine to form tablets. it can.

  The compression molding pressure at the time of tableting is preferably about 10 to 30 MPa from the viewpoint of maintaining the hardness of the molded product, disintegrating property, and the like.

[Analysis method]
(1) Protein analysis The amount of protein was determined as a nitrogen / protein conversion factor 6.38 using the Kjeldahl method.

(2) Analysis of lipid The amount of lipid was determined by an acid decomposition method. 1 g of a sample was weighed and decomposed with hydrochloric acid, and then diethyl ether and petroleum ether were added and mixed with stirring. The ether mixture layer was taken out and washed with water. After the solvent was distilled off and dried, the amount of lipid was determined by weighing the weight.

(3) Carbohydrate analysis The amount of carbohydrate was determined by excluding the amount of protein, the mass of lipid, the amount of ash, and the amount of water in the sample from the mass of the sample. The amount of ash was determined by the direct ashing method (the sample was ashed at 550 ° C. and weighed), and the amount of water was determined by the atmospheric pressure heating drying method (105 ° C. for 4 hours and weighed).

(4) Analysis of phospholipid A 1 g sample was weighed and homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixture of chloroform and methanol, and then 93 mL of 0.88% (W / V) aqueous potassium chloride solution. Was added and left at room temperature overnight. After dehydration filtration and solvent distillation, chloroform was added to make the total volume 50 mL. Of this, 2 mL was collected and the solvent was distilled off, followed by ashing by heat treatment at 550 ° C. for 16 hours. After the ash was dissolved in 5 mL of 6M hydrochloric acid aqueous solution, distilled water was added to make the total amount 50 mL. 3 mL was fractionated, 5 mL of molybdenum blue coloring reagent, 1 mL of 5% (W / V) ascorbic acid aqueous solution and distilled water were added to make the total amount 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was taken as the amount of phospholipid.

(5) Analysis of sphingomyelin 1 g of a sample was weighed and homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixture of chloroform and methanol, and then 93 mL of 0.88% (W / V) aqueous potassium chloride solution. Was added and left at room temperature overnight. After dehydration filtration and solvent distillation, chloroform was added to make the total volume 50 mL. 10 mL of this was collected and added to a silica cartridge column. The column was washed with 20 mL of chloroform, phospholipid was eluted with 30 mL of methanol, the solvent was distilled off, and the residue was dissolved in 1.88 mL of chloroform. A silica gel thin layer plate was loaded with 20 μL, and tetrahydrofuran: acetone: methanol: water = 50: 20: 40: 8 (V / V) as a one-dimensional developing solvent chloroform: acetone: methanol: acetic acid: water as a two-dimensional developing solvent. = Two-dimensional development was performed using 50: 20: 10: 15: 5 (V / V). The developed thin-layer plate was sprayed with a ditomer reagent, the sphingomyelin spot was scraped off, and 2 mL of a 3% (V / V) nitric acid-containing perchloric acid solution was added, followed by heat treatment at 170 ° C. for 3 hours. After adding 5 mL of distilled water, 5 mL of molybdenum blue coloring reagent, 1 mL of 5% (W / V) ascorbic acid aqueous solution and distilled water were added to make the total amount 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was taken as the amount of sphingomyelin.

[material]
Fat globule membrane component 1: BSCP, Megre Japan (water content 3.0%)
Fat globule membrane component 2: Milk Ceramide MC-5, Snow Brand Milk Products Co., Ltd. (moisture 1.6%)
Lactose: Lactose, Replino sucrose: Frost sugar FS-2, Nissin Sugar Co., Ltd.
Glucose: Powdered glucose, Sanei Saccharification Co., Ltd.
Fructose: Fructose, Saniku Foods Co., Ltd.
Cornstarch: Solar eclipse cornstarch, Nippon Shokuhin Kako Co., Ltd.
Aspartame: PAL SWEET DIET, Ajinomoto Co., Inc.

The composition of fat globule membrane component 1 was carbohydrate: 10.7%, lipid: 23.8%, protein: 50.9% in terms of dry matter. In fat globule membrane component 1, the phospholipid content was 16.6%. The sphingomyelin content was 3.62%.
The composition of fat globule membrane component 2 was 26.1% carbohydrates, 43.3% lipids, and 21.2% proteins in terms of dry matter. In fat globule membrane component 2, the phospholipid content was 33.3%. The sphingomyelin content was 8.03%.

[Preparation of chewable tablets]
Examples 1 to 16 and Comparative Examples 1 to 9
The raw material having a large particle size was pulverized and passed through 50 mesh, and then each raw material component was mixed with the composition shown in Table 1. Next, using a single-type tableting machine (manufactured by RIKEN), the tablet was tableted at a tablet weight of 500 mg with a ring-shaped punch with a hole diameter of 9.5 mm to obtain a chewable tablet.

Sensory evaluation was performed on the product of the present invention and the comparative product obtained above. Evaluation was performed on all samples first by two specialist panels according to the criteria shown below for the flavor when eating the sample, the milk flavor derived from the fat globule membrane component, and the oral adherence. The example was “5”, and the example with the lowest evaluation was “1”. Next, relative positioning was performed on the other samples on a 5-step scale between “1” and “5”. The average value of the two people was used as the score (rounded off to the nearest 0.5).
Moreover, the hardness of the sample was measured. The results are shown in Table 1.

[Spreading flavor during eating]
Example 2 was evaluated as “5” and Comparative Example 7 as “1”. Specifically, the following items were evaluated.
5: Flavor spreads strongly in the mouth, very good 4: Flavor spreads in the mouth, Good 3: Flavor spreads slightly in the mouth, Slightly good 2: Flavor does not spread slightly in the mouth, Slightly bad 1: The flavor does not spread in the mouth and is not good

[Strength of milk flavor derived from fat globule membrane components]
Evaluation was made with Example 6 as “5” and Comparative Example 9 as “1”. Specifically, the following items were evaluated.
5: Feels a good milk flavor very strongly 4: Feels a good milk flavor strong 3: Feels a good milk flavor 2: Does not feel a good milk flavor 1: Does not feel a good milk flavor

(Oral adhesion)
Example 2 was evaluated as “5” and Comparative Example 2 as “1”. Specifically, the following items were evaluated.
5: Adhesion to teeth and tongue is very weak 4: Adhesion to teeth and tongue is weak 3: Adhesion to teeth and tongue is slightly strong 2: Adhesion to teeth and tongue is strong 1: Very strong adhesion to teeth and tongue

〔hardness〕
About the sample immediately after manufacture, the hardness of the diameter direction was measured using FUJIWARA HARDNESS TESTER (made by Fujiwara Seisakusho). The test was performed with 2 tablets, and the average value was taken as the sample hardness.

As is clear from Table 1, Examples 1 to 16 in which lactose and saccharides other than lactose were blended within a predetermined range strongly felt a good milk flavor derived from the fat globule membrane component, and the flavor during eating was good. And there was no stickiness in the mouth. Moreover, it was moldable.
On the other hand, Comparative Examples 1 to 9 in which lactose and saccharides other than lactose are not blended in a predetermined range are weak in the milk flavor of the fat globule membrane component, and Comparative Examples 1, 2, and 5 to 7 are sticky / neat in the mouth. There was a feeling. Further, Comparative Examples 2 and 6 to 8 were fragile and easily broken during tableting.

Claims (7)

The following components (A), (B) and (C):
(A) Fat globule film component 20% by mass or more,
(B) Lactose 5% by mass or more,
(C) At least one saccharide selected from disaccharides other than lactose and monosaccharides is blended, and the ratio of the total blending amount of component (B) and component (C) to the blending amount of component (A) (Blending mass ratio) [{(B) + (C)} / (A)] is 0.5 to 3.5, and blending of component (B) with respect to the total blending amount of component (B) and component (C) Solid composition whose ratio (blending mass ratio) [(B) / {(B) + (C)}] of the amount is 0.08 to 0.72.   (C) The solid composition according to claim 1, wherein at least one saccharide selected from disaccharides other than lactose and monosaccharides is one or more selected from sucrose, glucose and fructose. .   The solid composition according to claim 1 or 2, wherein the amount of the (A) fat globule film component in the solid composition is 20 to 70 mass%.   The solid composition according to any one of claims 1 to 3, wherein the content of the phospholipid in the solid composition is 1 to 60% by mass.   The solid composition according to any one of claims 1 to 4, wherein the content of sphingomyelin in the solid composition is 0.5 to 3.5 mass%.   It is a chewable tablet, The solid composition of any one of Claims 1-5. The following components (A), (B) and (C):
(A) Fat globule membrane component,
(B) Lactose,
(C) A method for producing a solid composition comprising a step of blending at least one saccharide selected from disaccharides other than lactose and monosaccharides,
The blending amount of component (A) is 20% by mass or more based on the total mass of all blended raw materials,
The blending amount of the component (B) is 5% by mass or more based on the total mass of all the blended raw materials,
The ratio of the total blending amount of component (B) and component (C) to the blending amount of component (A) (blending mass ratio) [{(B) + (C)} / (A)] is 0.5-3. 5 and the ratio of the blending amount of the component (B) to the total blending amount of the component (B) and the component (C) (blending mass ratio) [(B) / {(B) + (C)}] is 0. Manufacturing method which is 0.08 to 0.72.