JP6364347B2 - Solid composition - Google Patents

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 dose to a small amount. The solid composition to contain is proposed (patent document 3).

JP 2010-59155 A JP 2007-320901 A JP 2014-129285 A

Atsushi Miura, FOOD STYLE 21, 2009

Although the solid composition of Patent Document 3 contains a high concentration of fat globule membrane component, it is easy to ingest with little stickiness / adhesion in the mouth. It was newly found that milk odor and oily odor derived from fat globule membrane components are likely to remain after ingestion in a solid composition.
Therefore, the present invention relates to providing a solid composition having a good aftertaste while containing a high concentration of fat globule membrane component.

  As a result of intensive studies to solve the above problems, the present inventors have combined a sucrose fatty acid ester having a low HLB and an aspartame or sucralose (registered trademark) within a predetermined range as a fat globule membrane component. It has been found that the milky odor and oily odor that remain afterwards are reduced and a clean aftertaste is obtained, and that a good non-artificial sweetness spreads in the mouth when ingested and a solid composition having a good flavor can be obtained. .

That is, the present invention includes the following components (A), (B) and (C):
(A) Fat globule membrane component 20-70% by mass,
(B) 1-5% by mass of sucrose fatty acid ester having an HLB of 1-6,
(C) Aspartame, sucralose or a combination thereof 0.3 to 5% by mass
The solid-state composition containing this is provided.

  According to the present invention, it is possible to provide a solid composition having a good flavor that contains a fat globule membrane component at a high concentration but has a clean aftertaste and a good sweet taste when eaten. it can. 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 Megre 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, 25% or more, further 30% or more, 35% or more, further 40% or more is preferable, and 60% or less, and 55 % Or less, more preferably 50% or less. 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 from the viewpoint that there is little 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.

The (B) sucrose fatty acid ester used in the present invention is a nonionic surfactant formed by esterifying a fatty acid with a hydroxyl group of sucrose, and its HLB is 1-6. By containing a predetermined sucrose fatty acid ester of HLB, milky odor and oily odor derived from the fat globule film component in the solid composition can be reduced.
Here, HLB (Hydrophile-lipophile balance) indicates the molecular weight of the hydrophilic group part in the total molecular weight of the sucrose fatty acid ester. The HLB of the sucrose fatty acid ester is determined by the Griffin equation.

  (B) In terms of flavor, the sucrose fatty acid ester preferably has an HLB of 2 or more, preferably 5 or less, and more preferably 4 or less. The sucrose fatty acid ester preferably has an HLB of 2 to 5, and more preferably 2 to 4.

(B) The sucrose fatty acid ester may contain a diester, triester, and polyester in addition to the monoester.
Among these, from the viewpoint of flavor, the monoester content of the sucrose fatty acid ester is preferably 50% or less, more preferably 40% or less, and further preferably 30% or less.

(B) The fatty acid constituting the ester of sucrose fatty acid ester may be either a saturated fatty acid or an unsaturated fatty acid.
The constituent fatty acid of the sucrose fatty acid ester preferably has 12 to 24 carbon atoms, and more preferably 18 to 22 carbon atoms.

  (B) The sucrose fatty acid ester may be prepared by using a known synthesis method, or a commercially available sucrose ester may be used. You may prepare by comprising.

  In the solid composition of the present invention, the content of (B) sucrose fatty acid ester having an HLB of 1 to 6 is 1 to 5%, but 1% or more, and further 2% from the point of effectively expressing the effect. The above is preferable, and 4% or less is preferable from the viewpoint of flavor. Further, the content of (B) sucrose fatty acid ester having 1 to 6 HLB in the solid composition is preferably 1 to 4%, and more preferably 2 to 4%.

  In the solid composition of the present invention, the content of the sucrose fatty acid ester of (B) HLB 1 to 6 in the solid composition with respect to the content of the (A) fat globule film component in the solid composition. The ratio (containing mass ratio) [(B) / (A)] is 0.015 or more, further 0.02 or more, further 0.03 or more, and further 0.04 or more from the viewpoint of flavor and manufacturability. It is preferably 0.25 or less, more preferably 0.2 or less, further 0.15 or less, and further preferably 0.1 or less. Moreover, ratio (content mass ratio) of content of (B) sucrose fatty acid ester whose HLB is 1-6 in solid composition with respect to content of (A) fat globule membrane component in solid composition [ (B) / (A)] is preferably 0.015 to 0.25, more preferably 0.02 to 0.2, further 0.03 to 0.15, and further preferably 0.04 to 0.1.

The solid composition of the present invention contains 0.3 to 5% of (C) aspartame, sucralose, or a combination thereof. Hereinafter, “aspartame, sucralose, or a combination thereof” is also simply referred to as component (C). As shown in the examples described later, milky odor and oily odor derived from the fat globule membrane component can be felt after ingestion only with component (C), but when contained together with component (B), such milky odor and oily odor are included. Can be further reduced, and a neat aftertaste solid composition can be obtained. In addition, good sweetness is felt when eating and lasts.
Aspartame and sucralose can be used without particular limitation as those generally marketed as high-intensity sweeteners. Especially, it is preferable to use aspartame from the point of flavor.

In the solid composition of the present invention, the content of the component (C) is 0.3 to 5%, but 0.5% or more, more preferably 0.7% or more is preferable from the viewpoint of effectively exhibiting the effect. From the viewpoint of flavor, 4% or less, further 3% or less, and further 2% or less are preferable. In the solid composition of the present invention, the content of the component (C) is preferably 0.3 to 4%, more preferably 0.5 to 3%, and further preferably 0.7 to 2%.
Aspartame and sucralose can be quantified by a high performance liquid chromatography (HPLC) method described in Food Chemicals Codex Online (FCC8).

  In the solid composition of the present invention, the ratio (content mass ratio) of the content of the component (C) in the solid composition to the content of the (A) fat globule film component in the solid composition [(C ) / (A)] is preferably 0.005 or more, more preferably 0.01 or more, and further preferably 0.02 or more from the viewpoint of good sweetness, and is 0.2 or less, further 0.1 or less, and further preferably 0.00. 06 or less is preferable. Further, the ratio (content mass ratio) [(C) / (A)] of the content of the component (C) in the solid composition to the content of the (A) fat globule film component in the solid composition is: 0.005 to 0.2, more preferably 0.01 to 0.1, and further preferably 0.02 to 0.06.

  In the solid composition of the present invention, the ratio of the total content of the component (B) and the component (C) in the solid composition to the content of the (A) fat globule film component in the solid composition (Contained mass ratio) [{(B) + (C)} / (A)] is preferably 0.02 or more, more preferably 0.05 or more, more preferably 0.3 or less, and further preferably 0.00 from the viewpoint of flavor. 2 or less is preferable. Ratio (content mass ratio) of the total content of component (B) and component (C) in the solid composition to the content of (A) fat globule film component in the solid composition [{(B) + (C)} / (A)] is preferably 0.02 to 0.3, more preferably 0.05 to 0.2.

  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 other than component (C) (eg, sugar alcohol, Oligosaccharides, synthetic sweeteners), acidulants (eg, citric acid, malic acid, tartaric acid, lactic acid, succinic acid, adipic acid, glucono delta lactone, gluconic acid, acetic acid, fumaric acid), flavorings, coloring agents, preservatives Etc. may be appropriately blended.

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. The solid state means a solid state such as powder, solid, granule and the like.
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, Carriers such as magnesium stearate, sodium stearyl fumarate, talc, silicon dioxide, etc.), flavoring agents (eg, stevia), extenders, surfactants, dispersants, buffers, preservatives, diluents, etc. And the like.

  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, after preparing a mixture of (A) a fat globule membrane component, (B) a sucrose fatty acid ester having 1 to 6 HLB, (C) aspartame, sucralose, or a combination thereof, and additives added as necessary It can be manufactured 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.

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

<1> The following components (A), (B) and (C):
(A) Fat globule membrane component 20-70% by mass,
(B) 1-5% by mass of a sucrose fatty acid ester having an HLB of 1-6,
(C) Aspartame, sucralose or a combination thereof 0.3 to 5% by 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 HLB of the sucrose fatty acid ester is preferably 2 or more, preferably 5 or less, more preferably 4 or less, and preferably 2 to 5, more preferably 2 to 4. The solid composition according to any one of <1> to <8>, wherein
<10> (B) The monoester content of a sucrose fatty acid ester having an HLB of 1 to 6 is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less <1>. The solid composition according to any one of ~ <9>.
<11> The content of (B) sucrose fatty acid ester having 1 to 6 HLB in the solid composition is preferably 1% by mass or more, more preferably 2% by mass or more, and preferably 4% by mass. % Of the solid composition according to any one of <1> to <10>, preferably 1 to 4% by mass, more preferably 2 to 4% by mass.
<12> Ratio of content of sucrose fatty acid ester having (B) HLB of 1 to 6 in solid composition to content of (A) fat globule membrane component in solid composition (content mass ratio) [(B) / (A)] is preferably 0.015 or more, more preferably 0.02 or more, still more preferably 0.03 or more, still more preferably 0.04 or more, and preferably 0.00. 25 or less, more preferably 0.2 or less, still more preferably 0.15 or less, still more preferably 0.1 or less, and preferably 0.015 to 0.25, more preferably 0.02 to 0.00. 2, More preferably, it is 0.03-0.15, More preferably, it is 0.04-0.1, The solid composition in any one of <1>-<11>.
<13> (C) The solid composition according to any one of <1> to <12>, wherein aspartame, sucralose, or a combination thereof is preferably aspartame.
<14> The content of the component (C) in the solid composition is preferably 0.5% by mass or more, more preferably 0.7% by mass or more, and preferably 4% by mass or less, more preferably Is 3 mass% or less, more preferably 2 mass% or less, preferably 0.3 to 4 mass%, more preferably 0.5 to 3 mass%, still more preferably 0.7 to 2 mass%. The solid composition according to any one of <1> to <13>.
<15> Ratio (content mass ratio) of content of component (C) in solid composition to content of (A) fat globule film component in solid composition [(C) / (A)] However, it is preferably 0.005 or more, more preferably 0.01 or more, still more preferably 0.02 or more, and preferably 0.2 or less, more preferably 0.1 or less, still more preferably 0.06. Any one of <1> to <14>, preferably 0.005 to 0.2, more preferably 0.01 to 0.1, and still more preferably 0.02 to 0.06. The solid composition according to 1.
<16> Ratio of the total content of component (B) and component (C) in the solid composition to the content of (A) fat globule film component in the solid composition (content ratio by mass) [{( B) + (C)} / (A)] is preferably 0.02 or more, more preferably 0.05 or more, and preferably 0.3 or less, more preferably 0.2 or less, The solid composition according to any one of <1> to <15>, which is preferably 0.02 to 0.3, more preferably 0.05 to 0.2.
<17> 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 <16>.

[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 and then incinerated 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. (moisture 5.1%)
Fat globule membrane component 2: Milk Ceramide MC-5, Snow Brand Milk Products Co., Ltd. (moisture 4.3%)
Sucrose fatty acid ester 1: Sucrose fatty acid ester B-370F, HLB = 3, Mitsubishi Chemical Foods Corporation
Sucrose fatty acid ester 2: Sucrose fatty acid ester S-570 HLB = 5, Mitsubishi Chemical Foods Corporation
Sucrose fatty acid ester 3: Sucrose fatty acid ester S-970 HLB = 9, Mitsubishi Chemical Foods Corporation
Sucrose fatty acid ester 4: Sucrose fatty acid ester S-1170 HLB = 11, Mitsubishi Chemical Foods Corporation
Aspartame: PAL SWEET DIET, Ajinomoto Co., Inc.
Sucralose: Saneigen FFI Co., Ltd.
Saccharin: Wako Pure Chemical Industries, Ltd.
Cornstarch: Solar eclipse cornstarch, Nippon Shokuhin Kako Co., Ltd.
Maltitol: Amarti MR-100, Mitsubishi Corporation Food Tech 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 14 and Comparative Examples 1 to 11
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. For evaluation, the sweet taste and the aftertaste derived from the fat globule membrane component that are felt when the sample is eaten are first evaluated for all samples by two specialist panels according to the criteria shown below. 5 ”, 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 two people was used as the score.
The results are shown in Table 1.

〔sweet taste〕
Example 2 was evaluated as “5” and Comparative Example 10 as “1”. Specifically, the following items were evaluated.
5: Sweetness first felt in the mouth is not artificial and very good and the sweetness lasts for a long time 4: Sweetness first felt in the mouth is not artificial and good and the sweetness lasts 3: In the mouth The sweetness you feel first is not artificial but is slightly good, but the sweetness does not last 2: The sweetness you feel first in the mouth is not good 1: The sweetness you feel first in the mouth is not good

〔aftertaste〕
Example 2 was evaluated as “5” and Comparative Example 6 as “1”. Specifically, the following items were evaluated.
5: No milky odor or oily odor later, very clean 4: Lateral milky odor / oily odor almost unrecognized 3: Afterwards, milky odor / oily odor is slightly felt 2 : Milky odor / oil odor later felt strongly, not refreshed 1: Milky odor / oil odor felt very strongly later, not refreshed

As is apparent from Table 1, Examples 1 to 14 in which a predetermined sucrose fatty acid ester and aspartame or sucralose were blended within a predetermined range had good sweetness felt when ingested, and reduced milky odor and oily odor remaining later. It was a clean aftertaste.
On the other hand, Comparative Example 3 containing HLB 9 sucrose fatty acid ester 3 and Comparative Example 4 containing HLB 11 sucrose fatty acid ester 4, Comparative Example 7 containing saccharin instead of aspartame, other In the comparative example, the milky odor and oily odor remained afterwards, or the sweetness was not good.

Claims (6)

The following components (A), (B) and (C):
(A) Fat globule membrane component 20-70% by mass,
(B) 1-5% by mass of a sucrose fatty acid ester having an HLB of 1-6,
(C) Aspartame, sucralose or a combination thereof 0.3 to 5% by mass
Containing a solid composition.   2. The solid composition according to claim 1, wherein the ratio of the content of the component (B) to the content of the component (A) (content mass ratio) [(B) / (A)] is 0.015 to 0.25. .   Ratio (content mass ratio) of the total content of component (B) and component (C) to content of component (A) [{(B) + (C)} / (A)] is 0.02 to 0.00. The solid composition according to claim 1 or 2, which is 3.   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% by mass.   It is a chewable tablet, The solid composition of any one of Claims 1-5.