TW202237142A - 固形組合物 - Google Patents
固形組合物 Download PDFInfo
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- TW202237142A TW202237142A TW110144653A TW110144653A TW202237142A TW 202237142 A TW202237142 A TW 202237142A TW 110144653 A TW110144653 A TW 110144653A TW 110144653 A TW110144653 A TW 110144653A TW 202237142 A TW202237142 A TW 202237142A
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- milk
- flavor
- sphingomyelin
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
本發明提供一種固形組合物,其含有抑制了伴隨保存之風味劣化的來自乳之神經鞘磷脂。 本發明之固形組合物含有以下成分(A)、(B)及(C): (A)超過0.11質量%且未達3.16質量%之來自乳之神經鞘磷脂
(B)糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0。
Description
本發明係關於一種固形組合物。
神經鞘磷脂係廣泛分佈於動物體內之代表性之一種鞘磷脂,其具有於包含鞘胺醇鹼及脂肪酸之腦醯胺骨架上鍵結有磷酸膽鹼之結構。牛乳中亦含有神經鞘磷脂,占總脂質之1%左右之磷脂質之約3分之1為神經鞘磷脂。已知牛乳中之磷脂質主要存在於乳脂肪球膜。 關於來自乳之神經鞘磷脂,近年來,業界正在進行其生理功能相關之研究,例如已報告其具有學習能力提高作用(專利文獻1)、運動功能改善作用(專利文獻2)、及美膚作用(專利文獻3)等。
為了有效地獲得神經鞘磷脂之生理功能,理想的是製成能夠簡單方便地長期連續攝取之錠劑或顆粒劑之類之固形組合物形態。例如,於專利文獻4中,記載一種了含有來自乳之神經鞘磷脂及糖醇之固形組合物,於專利文獻5中,記載了一種含有酪蛋白水解物及來自乳之腦醯胺之錠劑等組合物。
(專利文獻1)日本專利特開2007-246404號公報
(專利文獻2)日本專利特開2011-157330號公報
(專利文獻3)日本專利特開2008-184428號公報
(專利文獻4)國際公開第2015/198480號
(專利文獻5)日本專利特開2009-221157號公報
本發明係提供一種固形組合物,其含有以下成分(A)、(B)及(C): (A)超過0.11質量%且未達3.16質量%之來自乳之神經鞘磷脂
(B)糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0。
然而,根據本發明人,已判明存在下述課題:若長期保存含有來自乳之神經鞘磷脂之固形組合物,則不僅來自乳之神經鞘磷脂之乳風味會隨時間減弱,而且會產生與該乳風味不同之劣化風味,固形組合物整體之保存後之風味下降。
因此,本發明提供一種固形組合物,其含有抑制了伴隨保存之風味劣化的來自乳之神經鞘磷脂。
本發明人經過銳意研究,結果發現:藉由組合來自乳之神經鞘磷脂與糖醇,並且以特定比率組合鉀,從而於保存後亦能夠保持來自乳之神經鞘磷脂之乳風味,並且抑制劣化風味之產生。
根據本發明,可提供一種含有來自乳之神經鞘磷脂之固形組合物,其於保存後亦能夠感受到來自乳之神經鞘磷脂之乳風味,風味良好。
本發明之固形組合物含有(A)來自乳之神經鞘磷脂。來自乳之神經鞘磷脂可使用來自牛乳(包括生乳)或山羊乳等之任一者。其中,就食用經驗豐富、廉價之方面、賦予良好之乳風味之方面而言,較佳為來自牛乳之神經鞘磷脂。
作為構成來自乳之神經鞘磷脂之脂肪酸,較佳為飽和或不飽和之直鏈脂肪酸。該直鏈脂肪酸之碳數較佳為12~30,更佳為14~26。
關於來自乳之神經鞘磷脂,就賦予良好之乳風味之方面而言,構成來自乳之神經鞘磷脂之總脂肪酸中碳數為16以上之脂肪酸之比率較佳為50質量%以上,更佳為60質量%以上,進而較佳為70質量%以上,進而較佳為80質量%以上。又,亦可為100質量%。
(A)來自乳之神經鞘磷脂可為經純化者,但就使保存後之乳風味良好之觀點而言,較佳為不特別純化,以包含來自乳之神經鞘磷脂之來自乳之神經鞘磷脂含有物的形態使用。
例如,從將牛乳等離心分離所得之奶油中除去乳酪粒後留下之酪乳、且同樣地從奶油中除去酪乳油或無水乳脂(AMF)後留下之乳酪乳清、進而藉由膜處理等公知之方法將該等濃縮而得之乳脂肪球膜、進而將作為使牛乳等凝固後之殘液所得之乳清(whey)濃縮而成之乳清蛋白質濃縮物(WPC)中含有大量神經鞘磷脂,故較佳為直接使用其等。進而亦可使用藉由透析、硫酸銨區分法、凝膠過濾、等電點沈澱、離子交換層析、及溶劑區分法等公知之方法將其等純化,從而將神經鞘磷脂之純度提高者(Sanchez-Juanes, Int Dairy J, 273, 2009)。
又,神經鞘磷脂亦可使用市售品。
作為來自乳之神經鞘磷脂,可商業上購得日油(股)之「COATSOME NM-70」、Nagara Science(股)之「Sphingomyelin,from Milk」等。
來自乳之神經鞘磷脂含有物中之來自乳之神經鞘磷脂之純度並無特別限定,只要為製成固形組合物時可發揮所期望之生理效果之程度的純度即可,就可一次少量攝取之方面而言,較佳為0.2質量%以上,更佳為0.4質量%以上,進而較佳為1.0質量%以上,又,就風味、處理性之方面而言,較佳為100質量%以下,更佳為50質量%以下,進而較佳為30質量%以下,進而更佳為25質量%以下。
又,關於來自乳之神經鞘磷脂含有物中之脂質之含量,就生理效果之方面而言,較佳為2質量%以上,更佳為4質量%以上,進而較佳為10質量%以上,又,就風味、處理性之方面而言,較佳為100質量%以下,更佳為90質量%以下,進而較佳為60質量%以下。
又,關於來自乳之神經鞘磷脂含有物中之磷脂質之含量,就生理功能之方面而言,較佳為0.5質量%以上,更佳為1質量%以上,進而較佳為2質量%以上,進而更佳為3質量%以上,又,就風味、處理性之方面而言,較佳為100質量%以下,更佳為85質量%以下,進而較佳為70質量%以下,進而更佳為60質量%以下。
於本說明書中,來自乳之神經鞘磷脂含有物中之來自乳之神經鞘磷脂、脂質及磷脂質之含量係採用相對於來自乳之神經鞘磷脂含有物之乾燥物的質量比率。
於本發明之固形組合物中,(A)來自乳之神經鞘磷脂之含量超過0.11質量%且未達3.16質量%。關於固形組合物中之(A)來自乳之神經鞘磷脂之含量,就使初期及保存後之乳風味良好之方面、有效地表現出生理效果之攝取量之方面、及作為攝取形態可一次少量攝取之方面而言,超過0.11質量%,較佳為0.15質量%以上,更佳為0.2質量%以上,進而較佳為0.3質量%以上,進而更佳為0.5質量%以上,進而更佳為0.8質量%以上,又,就使保存後之乳風味良好之方面、抑制劣化風味之產生之方面而言,未達3.16質量%,較佳為3.0質量%以下,更佳為2.73質量%以下,進而較佳為2.11質量%以下。並且,固形組合物中之(A)來自乳之神經鞘磷脂之含量較佳為0.15質量%以上、3.0質量%以下,更佳為0.2質量%以上、3.0質量%以下,進而較佳為0.3質量%以上、3.0質量%以下,進而更佳為0.5質量%以上、2.73質量%以下,進而更佳為0.8質量%以上、2.11質量%以下。本說明書中(A)來自乳之神經鞘磷脂之分析係依據後述實施例中記載之方法。
本發明之固形組合物含有(B)糖醇。糖醇並無特別限定,可例舉:麥芽糖醇、赤藻糖醇、木糖醇、山梨糖醇、甘露糖醇、乳糖醇、海藻糖、及還原巴拉金糖等。其中,就使初期及保存後之乳風味良好之方面而言,較佳為麥芽糖醇、赤藻糖醇及木糖醇,更佳為麥芽糖醇。該等可單獨使用,亦可組合兩種以上使用。糖醇亦可為酐、水合物之任一者。
於本發明之固形組合物中,(B)糖醇之含量可於不損害本發明之目的之範圍內適當設定,就使初期及保存後之乳風味良好之方面、抑制劣化風味之產生之方面而言,較佳為1質量%以上,更佳為5質量%以上。又,就抑制固形組合物整體之風味因來自糖醇之甜味而受損之方面而言,較佳為70質量%以下,更佳為50質量%以下,進而較佳為30質量%以下。並且,固形組合物中之(B)糖醇之含量較佳為1質量%以上、70質量%以下,更佳為5質量%以上、50質量%以下,進而較佳為5質量%以上、30質量%以下。
再者,(B)糖醇之分析可藉由高效液相層析儀法(水萃取)進行。
於本發明之固形組合物中,關於成分(B)相對於成分(A)之含有質量比[(B)/(A)],就使初期及保存後之乳風味良好之方面、及抑制劣化風味之產生之方面而言,較佳為3以上,更佳為5以上,進而較佳為8以上。又,就抑制固形組合物整體之風味因來自糖醇之甜味而受損之方面而言,較佳為70以下,更佳為50以下,進而較佳為30以下。並且,固形組合物中之成分(B)相對於成分(A)之含有質量比[(B)/(A)]較佳為3以上、70以下,更佳為5以上、50以下,進而較佳為8以上、30以下。
本發明之固形組合物含有(C)鉀。 鉀源並無特別限定,可例舉:氯化鉀、硫酸鉀、硝酸鉀、碳酸鉀等無機鹽;及乙酸鉀、檸檬酸鉀、酒石酸鉀等有機鹽。
又,作為鉀源,亦可以包含鉀之鉀含有物之形態使用。
於本發明之固形組合物中,關於(C)鉀之含量,就使保存後之乳風味良好之方面、及抑制劣化風味之產生之方面而言,較佳為0.2質量%以上,更佳為0.6質量%以上,又,就抑制固形組合物整體之風味因來自鉀之鹹味而受損之方面而言,較佳為15質量%以下,更佳為8質量%以下。並且,固形組合物中之(C)鉀之含量較佳為0.2質量%以上、15質量%以下,更佳為0.6質量%以上、8質量%以下。
本說明書中(C)鉀之分析係依據後述實施例中記載之方法。再者,(C)鉀之含量包含來自成分(A)或任意調配之添加劑等其他原料者。
本發明之固形組合物中成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0。於含有來自乳之神經鞘磷脂之固形組合物中,藉由除(B)糖醇以外,以特定之比率含有(C)鉀,從而不僅可使初期之乳風味良好,亦可使保存後之乳風味良好,又,可抑制劣化風味之產生。
關於成分(C)相對於成分(A)之含有質量比[(C)/(A)],就使保存後之乳風味良好之方面、及抑制劣化風味之產生之方面而言,為0.2以上,較佳為0.4以上,更佳為0.7以上,又,就使初期及保存後之乳風味良好之方面、及抑制固形組合物整體之風味受損之方面而言,為9.0以下,較佳為7.6以下,更佳為4.8以下。並且,固形組合物中成分(C)相對於成分(A)之含有質量比[(C)/(A)]較佳為0.4以上、7.6以下,更佳為0.7以上、4.8以下。
於本發明之固形組合物中,除上述成分(A)~(C)以外,於不損害本發明之效果之範圍內,亦可適當調配礦物質(例如鈣、鎂、鐵、鋅、鉻、硒、錳、鉬、銅、碘、磷、鈉)、維生素(例如維生素A、維生素B1、維生素B2、維生素B6、維生素B12、維生素C、維生素D、維生素E、葉酸及其等之鹽、或其等之酯)、甜味料(例如單糖、寡糖、合成甜味料)、酸味料、香料、著色料、及防腐劑等添加劑。添加劑之含量於不損害本發明之目的之範圍內可適當設定。又,作為賦予乳風味之原料,可使用來自乳之成分。具體而言,較佳為使用脫脂乳粉。關於脫脂乳粉之含量,就使保存後之乳風味良好之觀點而言,於固形組合物中較佳為10質量%以上,更佳為20質量%以上,進而較佳為25質量%以上,又,就使口溶感良好之觀點而言,較佳為60質量%以下,更佳為50質量%以下,進而較佳為40質量%以下。再者,於來自乳之成分中,關於酪蛋白水解物,就抑制苦味、收斂味及粉感等之觀點而言,較佳為30質量%以下,更佳為15質量%以下,進而較佳為8質量%以下,進而更佳為5質量%以下,進而更佳為3質量%以下。
於本發明之固形組合物中,關於水分量,就使初期及保存後之乳風味良好、以及使食感良好之方面而言,較佳為0.1質量%以上,更佳為0.5質量%以上,進而較佳為1質量%以上。又,就抑制微生物增生之方面、及處理性之方面而言,較佳為10.0質量%以下,更佳為7.0質量%以下,進而較佳為5.0質量%以下。並且,固形組合物中之水分量較佳為0.1質量%以上、10.0質量%以下,更佳為0.5質量%以上、7.0質量%以下,進而較佳為1質量%以上、5.0質量%以下。
本說明書中水分量之分析係依據後述實施例中記載之方法。
關於本發明之固形組合物,只要於室溫(25℃)為固形狀態則無特別限定,作為具體之劑型,例如可例舉:膠囊劑、顆粒劑、散劑、錠劑(包含咀嚼錠等)、丸劑、口含劑等經口固體製劑。其中,就可每次少量攝取之方面、及作為食品容易簡便地攝取之方面而言,較佳為顆粒劑、散劑及錠劑。雖然該等固形組合物可直接攝取,但就攝取容易度之觀點而言,較佳為與水或飲料等混合而攝取。
於製備此種固形之組合物時,可視需要適當組合容許之載體使用。作為載體,例如可例舉:賦形劑(例如乳糖、澱粉類(澱粉、加工澱粉、糊精等)、結晶纖維素、蔗糖、輕質無水矽酸、磷酸氫鈣)、結合劑(例如羥丙基甲基纖維素、羥丙基纖維素、明膠、α化澱粉、聚乙烯吡咯啶酮、聚乙烯醇、支鏈澱粉、甲基纖維素、氫化油)、崩解劑(例如羧甲基纖維素、羧甲基纖維素鈣、交聯羧甲基纖維素鈉、交聯聚維酮、玉米澱粉、低取代度羥丙基纖維素)、潤滑劑(例如硬脂酸鈣、硬脂酸鎂、蔗糖脂肪酸酯、反丁烯二酸硬脂酯鈉、滑石)、流動性改善劑(例如二氧化矽)、矯味劑(例如甜菊、阿斯巴甜)、香料、增量劑、界面活性劑、分散劑、緩衝劑、覆膜劑、及稀釋劑等。
作為賦形劑,就使保存後之風味良好之觀點而言,較佳為糊精。糊精具有糖藉由糖苷鍵而聚合之分子結構。作為糖之鍵結方式,可例舉:α-1,4鍵、α-1,6鍵、β-1,2鍵、β-1,3鍵、β-1,4鍵、及β-1,6鍵等,可僅為單一之鍵結方式,亦可為2種以上之鍵結方式。關於糊精之DE(Dextrose Equivalent,葡萄糖當量)值,就使溶解性良好之觀點而言,較佳為設為5以上,更佳為設為10以上。又,就抑制固形組合物之褐變之觀點而言,較佳為設為30以下,更佳為設為25以下,進而較佳為設為20以下。葡萄糖當量(DE)值係以葡萄糖計,測定還原糖,該還原糖相對於總固形物成分之比率,為澱粉分解物之分解度之指標。葡萄糖當量(DE)值可藉由Willstatter-Schudel法進行測定。
載體之含量可於不損害本發明之目的之範圍內適當設定。尤其是關於賦形劑,就使保存後之乳風味良好觀點而言,於固形組合物中較佳為設為0.5~75質量%,更佳為設為0.5~70質量%,進而較佳為設為5~60質量%,進而更佳為設為10~56質量%,進而更佳為設為15~57質量%。又,關於糊精之含量,就使保存後之乳風味良好觀點而言,於賦形劑中較佳為設為1~100質量%,更佳為設為9~100質量%,進而較佳為設為15~100質量%,進而更佳為設為25~100質量%,進而更佳為設為27~100質量%。
本發明之固形組合物可依據常用方法製造,可採用適當之方法。例如,可混合成分(A)~(C)、視需要之載體及/或添加劑而製造。各成分之混合順序並無特別限定,可以任意順序添加,亦可同時添加。作為混合方法,可採用攪拌、振盪等適當之方法,亦可使用混合裝置。混合裝置之混合方式可為容器旋轉型,亦可為容器固定型。作為容器旋轉型,例如可採用水平圓筒型、V型、雙錐型、及立方型等。又,作為容器固定型,例如可採用帶型、螺旋型、圓錐螺旋型、槳型、流動層型、及飛利浦攪拌機等。 又,可藉由公知之造粒法製成造粒物。作為造粒方法,例如可例舉:噴霧造粒、流動層造粒、壓縮造粒、滾動造粒、攪拌造粒、擠壓造粒、及粉末被覆造粒等。造粒條件可根據造粒方法適當選擇。其中,就顆粒之均勻性較高之方面、造粒產率較高之觀點而言,較佳為流動層造粒法。
於製成錠劑之情形時,可將成分(A)~(C)與視需要之載體及/或添加劑之混合物作為原料粉末直接壓縮而成形,亦可藉由上述造粒方法造粒後,利用打錠成形機將造粒物壓縮而成形。 於直接壓縮而成形或者將造粒物壓縮而成形,製造錠劑之情形時,作為打錠成形機,可使用旋轉式打錠機或單沖式打錠機等通常使用者。 關於打錠時之壓縮成形壓,就維持成形物之硬度之方面而言,較佳為10~30 MPa左右。
又,錠劑硬度較佳為可耐受搬運或保存等之硬度,較佳為10 N~200 N左右。 錠劑之形狀可為具有圓形或橢圓形、長圓形、四邊形等平面形狀之各種異形錠,就服用性之方面而言較佳為圓形。於圓形錠之情形時,就服用性之方面而言,直徑較佳為3~30 mm,更佳為3~20 mm。又,就簡便性及有效性之方面而言,錠劑之每一製劑之重量較佳為設為0.1~6 g。
就使初期及保存後之乳風味良好之方面、及抑制劣化風味之產生之方面而言,本發明之固形組合物較佳為下述固形組合物,其含有以下成分(A)、(B)及(C)以及糊精:
(A)超過0.11質量%且未達3.16質量%之來自乳之神經鞘磷脂
(B)糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0,糊精之含量為0.5~75質量%。
就使初期及保存後之乳風味良好之方面、有效地表現出生理效果之攝取量之方面、及抑制劣化風味之產生之方面而言,本發明之固形組合物較佳為下述固形組合物,其含有以下成分(A)、(B)及(C):
(A)以來自乳之神經鞘磷脂計0.2質量%以上2.73質量%以下之來自乳之神經鞘磷脂含有物
(B)糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0。
就使初期及保存後之乳風味良好之方面、有效地表現出生理效果之攝取量之方面、抑制劣化風味之產生之方面、及抑制固形組合物整體之風味受損之方面而言,本發明之固形組合物較佳為下述固形組合物,其含有以下成分(A)、(B)及(C):
(A)以來自乳之神經鞘磷脂計0.2質量%以上2.73質量%以下之來自乳之神經鞘磷脂含有物
(B)1質量%以上70質量%以下之選自麥芽糖醇、赤藻糖醇及木糖醇之1種或2種以上之糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~7.6。
就使初期及保存後之乳風味良好之方面、有效地表現出生理效果之攝取量之方面、抑制劣化風味之產生之方面、及抑制固形組合物整體之風味受損之方面而言,本發明之固形組合物較佳為下述固形組合物,其含有以下成分(A)、(B)及(C)以及糊精,
(A)以來自乳之神經鞘磷脂計0.2質量%以上2.73質量%以下之來自乳之神經鞘磷脂含有物
(B)1質量%以上70質量%以下之選自麥芽糖醇、赤藻糖醇及木糖醇之1種或2種以上之糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0,糊精之含量為0.5~75質量%。
就使初期及保存後之乳風味良好之方面、抑制劣化風味之產生之方面、賦予乳風味之方面、及使口溶感良好之方面而言,本發明之固形組合物較佳為下述固形組合物,其含有以下成分(A)、(B)及(C)以及脫脂乳粉,
(A)以來自乳之神經鞘磷脂計超過0.11質量%且未達3.16質量%之來自乳之神經鞘磷脂含有物
(B)糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0,脫脂乳粉之含量為10~60質量%。
就使初期及保存後之乳風味良好之方面、抑制劣化風味之產生之方面、及抑制苦味、收斂味、粉感等方面而言,本發明之固形組合物較佳為下述固形組合物,其含有以下成分(A)、(B)及(C):
(A)以來自乳之神經鞘磷脂計超過0.11質量%且未達3.16質量%之來自乳之神經鞘磷脂含有物
(B)糖醇
(C)鉀,
成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0,酪蛋白水解物之含量為30質量%以下。
[實施例]
[分析方法]
(1)蛋白質之分析
蛋白質量係使用燃燒法,將氮-蛋白質換算係數設為6.38而求得。
(2)脂質之分析
脂質量係藉由酸分解法求得。稱取試樣1 g,添加鹽酸進行分解後,添加二乙醚及石油醚,攪拌混合。取出醚混合液層,進行水洗。蒸餾去除溶劑並乾燥後,稱量重量,藉此求得脂質量。
(3)水分之測定
水分量係藉由常壓加熱乾燥法(以105℃乾燥4小時而測定重量)求得。
(4)碳水化合物之分析
碳水化合物量係藉由從試樣之質量中去掉試樣中之蛋白質量、脂質質量、灰分量、及水分量而求得。
再者,灰分量係藉由直接灰化法(於550℃下使試樣灰化而測定重量)求得。
(5)來自乳之神經鞘磷脂之分析
使用日立製作所製造之高效液相層析儀,安裝GL Science製造之管柱(Inertsil SIL-100A 4.6 mm×250 mm,5 μm),於管柱溫度:40℃、流動相:含0.1 v/v%磷酸之乙腈/甲醇/水(68/25/7)、流速:1.2 mL/分鐘之條件下實施分析。將試樣注入量設為20 μL,將來自乳之神經鞘磷脂之檢測設為波長210 nm吸光度。使用1,2-二肉豆蔻醯基-sn-甘油-3-磷酸膽鹼作為內部標準,求得來自乳之神經鞘磷脂量。
(6)鉀之分析
藉由原子吸光光度法(鹽酸萃取法)進行測定。
[原料]
來自乳之神經鞘磷脂係使用藉由下述方式製備之神經鞘磷脂含有物1:將從牛乳中所得之奶油離心分離,利用UF(Ultra Filtration,超過濾)膜對生成之酪乳進行處理後,進行噴霧乾燥。
來自乳之神經鞘磷脂含有物1之組成為水分量:2.4 g/100 g、蛋白質:51.7 g/100 g、脂質:28.8 g/100 g、灰分:4.8 g/100 g、碳水化合物:12.3 g/100 g。其中來自乳之神經鞘磷脂:3.79 g/100 g、鉀:399 mg/100 g。
又,使用了以下原料。
鉀:氯化鉀,關東化學(股)
麥芽糖醇:LESYS fine powder,三菱商事生命科學(股)
赤藻糖醇:壽物產(股)
木糖醇:木糖醇粉末,Nippon Garlic(股)
糊精:Sundek#100,DE2~5,三和澱粉工業(股)
實施例1~15及比較例1~5
利用研缽粉碎氯化鉀。按照表1中記載之調配組成混合各原料成分,將混合物通過20目篩,藉此得到混合粉末。
依據下文所示之判斷基準對所得之混合粉末之「乳風味」(初期之乳風味)進行評價。又,將所得之混合粉末約20 g用鋁包裝,於55℃之恆溫槽中靜置保存5日。保存後,依據下文所示之判斷基準對保存品之「乳風味」(保存後之乳風味)及「劣化風味」進行評價。評價係由3名專業官能檢查員首先對所有樣品進行評價,將評價最高之例設為「5」、評價最低之例設為「1」。其次,藉由「1」~「5」之間之5個等級尺度對其他樣品進行相對定位。基於3名專業官能檢查員之商議進行評分。
將結果示於表1。
[乳風味] 5:強烈地感受到乳風味
4:稍強烈地感受到乳風味
3:略微地感受到乳風味
2:幾乎未感受到乳風味
1:未感受到乳風味
[劣化風味] 5:未感受到劣化風味 4:幾乎未感受到劣化風味 3:略微地感受到劣化風味 2:感受到劣化風味 1:強烈地感受到劣化風味
[表1-1]
(質量%) | 比較例1 | 實施例1 | 實施例2 | 實施例3 | 實施例4 | 實施例5 | 實施例6 | 比較例2 | 比較例3 | 實施例7 | 實施例8 | 實施例9 | 實施例10 | 比較例4 | |
組成 | 神經鞘磷脂含有物1 | 27.8 | 27.8 | 27.8 | 27.8 | 27.8 | 27.8 | 27.8 | 27.8 | 2.8 | 8.3 | 27.8 | 55.6 | 72.0 | 83.3 |
(B)麥芽糖醇 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 15.0 | 14.4 | |
氯化鉀 | - | 0.2 | 0.6 | 1.1 | 3.6 | 7.4 | 15.1 | 28.4 | 2.8 | 2.8 | 2.7 | 2.5 | 2.4 | 2.3 | |
糊精 | 57.2 | 57.0 | 57.0 | 56.1 | 53.6 | 49.8 | 42.1 | 28.8 | 79.4 | 73.9 | 54.5 | 26.9 | 10.6 | 0.0 | |
合計 | 100.0 | 100.0 | 100.4 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | |
成分組成 | (A)來自乳之神經鞘磷脂 | 1.05 | 1.05 | 1.05 | 1.05 | 1.05 | 1.05 | 1.05 | 1.05 | 0.11 | 0.31 | 1.05 | 2.11 | 2.73 | 3.16 |
(C)鉀 | 0.11 | 0.22 | 0.43 | 0.69 | 2.00 | 3.99 | 8.03 | 15.01 | 1.48 | 1.50 | 1.53 | 1.53 | 1.55 | 1.54 | |
(C)/(A)質量比 | 0.1 | 0.2 | 0.4 | 0.7 | 1.9 | 3.8 | 7.6 | 14.2 | 13.9 | 4.8 | 1.4 | 0.7 | 0.6 | 0.5 | |
(B)/(A)質量比 | 14.2 | 14.2 | 14.2 | 14.2 | 14.2 | 14.2 | 14.2 | 14.2 | 141.3 | 47.7 | 14.2 | 7.1 | 5.5 | 4.6 | |
評價 | 初期之乳風味 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 2 | 1 | 3 | 4 | 5 | 4 | 3 |
保存後之乳風味 | 3 | 4 | 5 | 5 | 4 | 4 | 3 | 2 | 1 | 3 | 4 | 3 | 3 | 2 | |
保存後之劣化風味 | 2 | 3 | 4 | 4 | 5 | 5 | 5 | 4 | 5 | 5 | 4 | 3 | 3 | 1 |
[表1-2]
(質量%) | 比較例5 | 實施例11 | 實施例12 | 實施例13 | 實施例14 | 實施例15 | |
組成 | 神經鞘磷脂含有物1 | 27.8 | 27.8 | 27.8 | 27.8 | 27.8 | 27.8 |
(B)麥芽糖醇 | - | 5.0 | 15.0 | 30.0 | 50.0 | 70.0 | |
氯化鉀 | 1.7 | 1.7 | 1.7 | 1.7 | 1.7 | 1.7 | |
糊精 | 70.5 | 65.5 | 55.5 | 40.5 | 20.5 | 0.5 | |
合計 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | |
成分組成 | (A)來自乳之神經鞘磷脂 | 1.05 | 1.05 | 1.05 | 1.05 | 1.05 | 1.05 |
(C)鉀 | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 | 1.00 | |
(C)/(A)質量比 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | |
(B)/(A)質量比 | - | 4.7 | 14.2 | 28.5 | 47.5 | 66.4 | |
評價 | 初期之乳風味 | 2 | 4 | 4 | 5 | 5 | 5 |
保存後之乳風味 | 2 | 3 | 4 | 5 | 5 | 5 | |
保存後之劣化風味 | 2 | 4 | 4 | 5 | 5 | 5 |
實施例16~21 對於將成分(B)之糖醇替換成其他者(實施例16、17),及使用藉由將從牛乳中所得之奶油離心分離,對生成之乳酪乳清進行噴霧乾燥而製備之神經鞘磷脂含有物2作為來自乳之神經鞘磷脂者(實施例18~21),以與上述實施例1相同之方法得到混合粉末。以與上述相同之方式對所得之混合粉末之「乳風味」(初期之乳風味)、保存品之「乳風味」(保存後之乳風味)與「劣化風味」進行評價。 將結果示於表2。 來自乳之神經鞘磷脂含有物2之組成為水分量:4.0 g/100 g、蛋白質:29.5 g/100 g、脂質:11.2 g/100 g、灰分:6.6 g/100 g、碳水化合物:48.7 g/100 g。其中來自乳之神經鞘磷脂:1.55 g/100 g、鉀:1600 mg/100 g。
[表2]
(質量%) | 實施例12 | 實施例16 | 實施例17 | 實施例18 | 實施例19 | 實施例20 | 實施例21 | |
組成 | 神經鞘磷脂含有物1 | 27.8 | 27.8 | 27.8 | - | - | - | - |
神經鞘磷脂含有物2 | - | - | - | 25.0 | 50.0 | 75.0 | 90.0 | |
(B)麥芽糖醇 | 15.0 | - | - | 15.0 | 15.0 | 15.0 | 9.5 | |
(B)赤藻糖醇 | - | 15.0 | - | - | - | - | - | |
(B)木糖醇 | - | - | 15.0 | - | - | - | - | |
氯化鉀 | 1.7 | 1.7 | 1.7 | - | - | - | - | |
糊精 | 55.5 | 55.5 | 55.5 | 60.0 | 35.0 | 10.0 | 0.5 | |
合計 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | 100.0 | |
成分組成 | (A)來自乳之神經鞘磷脂 | 1.05 | 1.05 | 1.05 | 0.39 | 0.78 | 1.16 | 1.40 |
(C)鉀 | 1.00 | 1.00 | 1.00 | 0.40 | 0.80 | 1.20 | 1.44 | |
(C)/(A)質量比 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | 1.0 | |
(B)/(A)質量比 | 14.2 | 14.2 | 14.2 | 38.7 | 19.4 | 12.9 | 6.8 | |
評價 | 初期之乳風味 | 4 | 4 | 4 | 3 | 4 | 5 | 5 |
保存後之乳風味 | 4 | 3 | 4 | 3 | 3 | 4 | 5 | |
保存後之劣化風味 | 4 | 3 | 4 | 4 | 4 | 4 | 4 |
如表1及表2所示,包含糖醇、及相對於來自乳之神經鞘磷脂為特定比率之鉀的實施例1~21不僅於初期,而且於保存後亦可感受到來自乳之神經鞘磷脂之乳風味,並且劣化風味亦較少。
相對於此,雖然包含糖醇但鉀相對於來自乳之神經鞘磷脂之比率較少的比較例1、或來自乳之神經鞘磷脂量較多之比較例4、不含糖醇之比較例5感受到劣化風味。鉀相對於來自乳之神經鞘磷脂之比率較多之比較例2、來自乳之神經鞘磷脂量較少之比較例3、及不含糖醇之比較例5於初期及保存後之來自乳之神經鞘磷脂之乳風味較弱。
Claims (5)
- 一種固形組合物,其含有以下成分(A)、(B)及(C): (A)超過0.11質量%且未達3.16質量%之來自乳之神經鞘磷脂 (B)糖醇 (C)鉀, 成分(C)相對於成分(A)之含有質量比[(C)/(A)]為0.2~9.0。
- 如請求項1之固形組合物,其中(B)糖醇係選自麥芽糖醇、赤藻糖醇、及木糖醇之1種或2種以上。
- 如請求項1或2之固形組合物,其中成分(B)相對於成分(A)之含有質量比[(B)/(A)]為5~70。
- 如請求項1或2之固形組合物,其中來自乳之神經鞘磷脂係來自牛乳之神經鞘磷脂。
- 一種如請求項1至4中任一項之固形組合物之用途,用於與水或飲料混合而攝取。
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