JP5816760B1 - Solid composition - Google Patents

Abstract

A solid composition containing the following components (A) and (B): (A) a fat globule membrane component 20 to 70% by mass, and (B) a sugar alcohol 20 to 60% by mass.

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.

(Patent Document 1) JP 2010-59155 A (Patent Document 2) JP 2007-320901 A

    (Non-patent document 1) Akira Miura, FOOD STYLE 21, 2009

The present invention includes the following components (A) and (B):
(A) Fat globule membrane component 20-70% by mass,
(B) Sugar alcohol 20-60 mass%
The solid-state composition containing this is provided.

Detailed Description of the Invention

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 fat globule membrane components is increased, the chewy texture is uncomfortable to bite, and it is difficult to ingest by adhering to the mouth, and the milky odor and oily odor derived from the fat globule membrane components tend to remain after ingestion. It has been found.
Therefore, the present invention relates to providing a solid composition that is easy to ingest and has a good flavor while containing a high concentration of fat globule membrane component.

  As a result of intensive studies, the present inventors have combined a sugar alcohol with a fat globule membrane component, so that a texture that is dry and a sticky texture despite containing a high concentration of the fat globule membrane component. It has been found that it is improved and easy to ingest, and the milky odor and oily odor remaining afterwards are reduced. It was also found that the milk flavor peculiar to the fat globule membrane component is unexpectedly strengthened and a solid composition having a good texture and flavor can be obtained.

  According to the present invention, the fat globule film component is contained at a high concentration, but the texture and the sticky texture are improved, and it is easy to ingest with a good chewing feeling. A solid composition having a good milky taste and good aftertaste can be provided. 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 phospholipid of the fat globule membrane component is preferably 3 to 50%, more preferably 5 to 40%, further 10 to 35%, and further 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 content of the (A) fat globule membrane component is 20 to 70%, but the physiological effect is effectively expressed, and it is possible to take a small amount at a time as an intake form. From the point of view and milk flavor, more than 25%, more than 30%, more than 35%, more preferably more than 40%, and there is little stickiness / attachment in the mouth at the time of eating. It is preferably 60% or less, more preferably 55% or less, and further preferably 50% or less in that it has no feeling and is easy to chew. Further, the content of the (A) fat globule film component in the solid composition is preferably 20 to 60%, more preferably 25 to 55%, and further preferably 30 to 50%.

  Further, in the solid composition of the present invention, the content of phospholipid is preferably 1% or more, more preferably 2% or more, further 3% or more, and further 4% or more from the viewpoint of effectively expressing the effect, In addition, 60% or less, more preferably 50% or less, further 40% or less, and further 30% or less is preferable in that there is little stickiness / attachment in the mouth at the time of eating. The content of phospholipid in the solid composition is preferably 1 to 60%, more preferably 2 to 50%, further 3 to 40%, and further preferably 4 to 30%.

In the solid composition of the present invention, the content of sphingomyelin is preferably 0.5% or more, more preferably 0.7% or more, and further preferably 1% or more 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 in the mouth at the time. The sphingomyelin content in the solid composition is preferably 0.5 to 3.5%, more preferably 0.7 to 3.5%, and further preferably 1 to 3%.
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.

Examples of the (B) sugar alcohol used in the present invention include erythritol, sorbitol, xylitol, maltitol, lactitol, mannitol, threitol, arabinitol, ribitol and the like. These can be used alone or in combination of two or more.
As the sugar alcohol, erythritol, xylitol, maltitol, and mannitol are preferable, and maltitol is more preferable from the viewpoint of enhancing the milk flavor derived from the fat globule membrane component and the aftertaste. The sugar alcohol may be either an anhydride or a hydrate, but is preferably an anhydride in terms of flavor.

In the solid composition of the present invention, the content of the (B) sugar alcohol is 20 to 60%, but the biting comfort, hardness, stickiness / stickiness in the mouth at the time of eating From the viewpoint of less and aftertaste, it is preferably 25% or more, and from the viewpoint of tablet physical properties, it is preferably 55% or less, more preferably 50% or less. The content of the (B) sugar alcohol in the solid composition is preferably 20 to 55%, more preferably 25 to 55%, and further preferably 25 to 50%.
In addition, HPLC can be used as a quantification method of sugar alcohol. For example, it can be analyzed by differential refraction detection using an amino column (Food Fiber Fundamentals and Applications Supervision: Japan Dietary Fiber Society Editorial: Japan Dietary Fiber Society Editorial Board and others Author: Seiichiro Aoki Publisher: First Publishing (Release date: October 2008).

  In the solid composition of the present invention, the mass ratio of (B) sugar alcohol in the solid composition to the content of (A) fat globule membrane component in the solid composition [(B) / (A)] Is different depending on the type of sugar alcohol, but it is less sticky and sticking in the mouth at the time of eating, and from the viewpoint of aftertaste, it is 0.29 or more, further 0.3 or more, and further 0.5 The above is preferable, and 3 or less, 2.5 or less, and further 2 or less are preferable from the viewpoint of tablet physical properties and the point of enhancing the milk flavor derived from the fat globule membrane component. The range of the mass ratio is preferably 0.29 to 3, more preferably 0.3 to 3, further 0.5 to 2.5, and further preferably 0.5 to 2.

  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, simple sugars, 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 form of the solid composition of the present invention is not particularly limited as long as it is solid at room temperature (15 to 25 ° C.). Examples of the 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 (eg, lactose, starches, crystalline cellulose, sucrose, light anhydrous silicic acid, calcium hydrogen phosphate, etc.), binders (eg, hydroxypropylmethylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch, polyvinyl Pyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil, etc.), disintegrant (eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low substituted hydroxypropylcellulose, etc.), lubricant (eg, , Calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide etc.), flavoring agents (eg stevia etc.), extenders, surfactants, dispersions , Buffering agents, preservatives, include 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.

The solid composition of the present invention is produced according to a conventional method without any particular limitation. For example, it can be produced by compression molding after preparing a mixture of (A) a fat globule membrane component, (B) a sugar alcohol, and an additive added as necessary. 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.

  This invention discloses the following compositions further regarding embodiment mentioned above.

<1> The following components (A) and (B):
(A) Fat globule membrane component 20-70% by mass,
(B) Sugar alcohol 20-60 mass%
Containing a solid composition.

<2> The lipid content of the (A) fat globule membrane component is preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 30% by mass or more, and preferably 100% by mass or less. More preferably, it is 90 mass% or less, More preferably, it is 60 mass% or less, Preferably it is 10-100 mass%, More preferably, it is 20-90 mass%, More preferably, it is 30-60 mass% <1 The solid composition according to>.
<3> (A) The content of phospholipid of the fat globule membrane component is preferably 5% by mass or more, more preferably 8% by mass or more, further preferably 10% by mass or more, and further preferably 15% by mass or more. Also, it is preferably 100% by mass or less, more preferably 85% by mass or less, further preferably 70% by mass or less, still more preferably 60% by mass or less, and preferably 5 to 100% by mass, more preferably 8% by mass. -90 mass%, More preferably, it is 10-70 mass%, More preferably, it is 15-60 mass%, The solid composition as described in <1> or <2>.
<4> (A) The fat globule membrane component preferably contains sphingomyelin as a phospholipid, and the content of sphingomyelin in the fat globule membrane component is preferably 1% by mass or more, more preferably 2% by mass or more, More preferably, it is 3% by mass or more, preferably 50% by mass or less, more preferably 30% by mass or less, still more preferably 25% by mass or less, still more preferably 20% by mass or less, and preferably 1%. The solid composition according to any one of <1> to <3>, which is ˜50 mass%, more preferably 2 to 30 mass%, further preferably 3 to 25 mass%, and further preferably 3 to 20 mass%. object.
<5> (A) The content of sphingomyelin in the total phospholipid of the fat globule membrane component is preferably 3% by mass or more, more preferably 5% by mass or more, still more preferably 10% by mass or more, and further preferably 15% by mass. % Or more, preferably 50% by mass or less, more preferably 40% by mass or less, further preferably 35% by mass or less, still more preferably 30% by mass or less, and preferably 3 to 50% by mass, The solid composition according to any one of <1> to <4>, more preferably 5 to 40% by mass, still more preferably 10 to 35% by mass, and still more preferably 15 to 30% by mass.
<6> The content of the (A) fat globule film component in the solid composition is preferably 25% by mass or more, more preferably 30% by mass or more, still more preferably 35% by mass or more, and further preferably 40% by mass. Or more, preferably 60% by mass or less, more preferably 55% by mass or less, still more preferably 50% by mass or less, and preferably 20 to 60% by mass, more preferably 25 to 55% by mass, More preferably, the solid composition according to any one of <1> to <5>, which is 30 to 50% by mass.
<7> The phospholipid content in the solid composition is preferably 1% by mass or more, more preferably 2% by mass or more, still more preferably 3% by mass or more, and further preferably 4% by mass or more. The amount is preferably 60% by mass or less, more preferably 50% by mass or less, still more preferably 40% by mass or less, still more preferably 30% by mass or less, and preferably 1 to 60% by mass, more preferably 2 to 50%. The solid composition according to any one of <1> to <6>, which is mass%, more preferably 3 to 40 mass%, and further preferably 4 to 30 mass%.
<8> The content of sphingomyelin in the solid composition is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, still more preferably 1% by mass or more, and preferably 3%. 0.5% by mass or less, more preferably 3% by mass or less, preferably 0.5 to 3.5% by mass, more preferably 0.7 to 3.5% by mass, and still more preferably 1 to 3% by mass. % Of the solid composition according to any one of <1> to <7>.
<9> (B) The sugar alcohol is preferably one or more selected from erythritol, sorbitol, xylitol, maltitol, lactitol, mannitol, threitol, arabinitol and ribitol, more preferably erythritol, xylitol The solid composition according to any one of <1> to <8>, which is one or more selected from maltitol and mannitol, and more preferably maltitol.
<10> The content of (B) sugar alcohol in the solid composition is preferably 25% by mass or more, preferably 55% by mass or less, more preferably 50% by mass or less, and preferably The solid composition according to any one of <1> to <9>, in which is 20 to 55% by mass, more preferably 25 to 55% by mass, and still more preferably 25 to 50% by mass.
<11> The mass ratio [(B) / (A)] of (B) sugar alcohol in the solid composition to the content of (A) fat globule membrane component in the solid composition is preferably 0.00. 29 or more, more preferably 0.3 or more, still more preferably 0.5 or more, preferably 3 or less, more preferably 2.5 or less, still more preferably 2 or less, and preferably 0. The solid state according to any one of <1> to <10>, which is 29 to 3, more preferably 0.3 to 3, further preferably 0.5 to 2.5, and still more preferably 0.5 to 2. Composition.
<12> The form of the solid composition is preferably a capsule, granule, powder, tablet, pill or troche, more preferably a chewable tablet or troche, and still more preferably a chewable tablet < The solid composition according to any one of 1> to <11>.

[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 Co., Ltd.
Fat globule membrane component 2: Milk Ceramide MC-5, Snow Brand Milk Products Co., Ltd. Maltitol 1: Amarty MR-100, Mitsubishi Corporation Foodtech Co., Ltd.
Maltitol 2: Resis, Mitsubishi Corporation Foodtech Co., Ltd.
Xylitol: Product Food Science Co., Ltd.
Erythritol: Mitsubishi Chemical Foods Corporation
Mannitol: Mitsubishi Corporation Food Tech Co., Ltd.
Lactose: Meiji Food Material Aspartame: PAL SWEET DIET, Ajinomoto Co., Inc.
Powdered cellulose: KC-Flock W-400G, Nippon Paper Chemicals Co., Ltd.
Cornstarch: Nippon Food Processing Co., Ltd.

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 13 and Comparative Examples 1 to 7
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. The evaluation was the highest in terms of chewing comfort during mouth chewing, mouth adhesion, milk flavor and aftertaste derived from fat globule membrane components, and all the samples were first evaluated by two specialist panels according to the criteria shown below. 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). The results are shown in Table 1.
(Biting comfort)
Example 2 was evaluated as “5” and Comparative Example 6 as “1”. Specifically, the following items were evaluated.
5: There is no feeling of stuffiness 4: There is almost no feeling of stuffiness 3: There is a feeling of stuffiness a little 2: There is a feeling of stuffiness 1: A feeling of stuffiness is strong

〔Hardness〕
Example 2 was evaluated as “5” and Comparative Example 6 as “1”. Specifically, the following items were evaluated.
5: hardness that is very easy to chew 4: hardness that is easy to chew 3: hardness that is slightly hard to chew 2: too hard or too soft 1: very hard or too soft

(Oral adhesion)
Example 1 was evaluated as 5, and Comparative Example 6 was evaluated 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

[Milk flavor derived from fat globule membrane components]
Evaluation was made with Example 5 as “5” and Comparative Example 3 as “1”. Specifically, the following items were evaluated.
5: Feels a good milk flavor very strongly 4: Feels a strong milk flavor strong 3: Feels a good milk flavor 2: Feels almost no good milk flavor 1: Have a milk taste without a good milk flavor Means the pleasant flavor of milk that spreads in the mouth when eating.

〔aftertaste〕
Evaluation was made with Example 2 as “5” and Comparative Example 1 as “1”. Specifically, the following items were evaluated.
5: No milky odor / oily odor later, very good 4: Later almost no milky odor / oily odor, good 3: Later milky sensation / oily odor slightly felt 2: Slightly later 2: Milky odor later Slightly feels oily odor and is slightly unsatisfactory 1: Afterwards milky odor and oily odor are felt very strongly, and bad milky odor means a milky odor with a slightly bitter / smelling taste that is felt later.

As is apparent from Table 1, Comparative Examples 6 and 7 not containing a sugar alcohol had poor chewing feeling and hardness, felt sticky in the mouth, and later had a milky odor and an oily odor. On the other hand, Examples 1 to 13 in which a certain amount of sugar alcohol was blended did not feel dry and chewed and hard, and did not feel sticky in the mouth. Moreover, the favorable milk flavor peculiar to a fat globule membrane component was felt strongly, and the aftertaste was also favorable.
In Comparative Example 1 in which the ratio of sugar alcohol is small and Comparative Example 5 in which the ratio of fat globule membrane component is large, chewing feeling and hardness are poor, stickiness is felt, and milky odor and oily odor remain later. In Comparative Examples 2 and 3 having a high sugar alcohol ratio and Comparative Example 4 having a low fat globule film component ratio, it was difficult to feel a good milk flavor peculiar to the fat globule film component when ingested. Furthermore, in Comparative Example 4, the chewing feeling and hardness were poor, and stickiness was also felt.

Claims (5)

The following components (A) and (B):
(A) Fat globule membrane component 20-70% by mass,
(B) One or more sugar alcohols selected from erythritol, xylitol, maltitol, and mannitol 20 to 60% by mass
Containing a solid composition. Component (A) and the content mass ratio of component (B) [(B) / (A)] is solid composition of claim 1 wherein from 0.29 to 3. The solid composition according to claim 1 or 2, 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 3 , 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 1-4 .