WO2015198482A1 - 固形状組成物 - Google Patents
固形状組成物 Download PDFInfo
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- WO2015198482A1 WO2015198482A1 PCT/JP2014/067216 JP2014067216W WO2015198482A1 WO 2015198482 A1 WO2015198482 A1 WO 2015198482A1 JP 2014067216 W JP2014067216 W JP 2014067216W WO 2015198482 A1 WO2015198482 A1 WO 2015198482A1
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/274—Pullulan
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/24—Cellulose or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a solid composition.
- 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.
- 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.
- 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 Literature 1 Miura Kaoru, FOOD STYLE21, 2009
- the present invention includes the following components (A) and (B): (A) Fat globule membrane component 20-65% by mass, (B) Water-soluble dietary fiber having a weight average molecular weight of 10,000 or more 0.2 to 4% by mass The solid-state composition containing this is provided.
- the present invention relates to providing a solid composition that is easy to ingest while containing a high-concentration fat globule membrane component and that has a good texture and flavor.
- the present inventors have combined a predetermined water-soluble dietary fiber with a fat globule membrane component, so that the texture and mouth feel crisp even though the fat globule membrane component is contained in a high concentration. It has been found that odor is improved and easy to ingest, and that the milk flavor peculiar to the fat globule membrane component is strengthened and a moderate acidity is also felt, so that a solid composition having a good texture and flavor can be obtained. .
- the fat globule membrane component is contained in a high concentration, but the texture and mouthfeel that is crunchy is improved and easy to ingest, and the milk flavor derived from the fat globule membrane component is good, A good acidity is felt, and a solid composition having a good texture and flavor 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 component (A) fat globule film component used in the present invention is defined as a film covering milk fat globules and a mixture of components constituting the film.
- 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).
- phospholipids include sphingophospholipids such as sphingomyelin and glycerophospholipids such as phosphatidylcholine and phosphatidylethanolamine.
- 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. In addition, 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%.
- the (A) fat globule membrane component preferably has a phospholipid content of 5% or more, more preferably 8% or more, further 10% or more, and further 15% or more from the viewpoint of physiological effects. % Or less, preferably 85% or less, more preferably 70% or less, and further preferably 60% or less.
- the phospholipid content 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%.
- 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%.
- 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.
- coat component can be obtained from well-known methods, such as a centrifugation method and an organic-solvent extraction method, from raw material milk.
- a centrifugation method and an organic-solvent extraction method for example, the method for preparing a fat globule film component described in JP-A-3-47192 can be used.
- the methods described in Japanese Patent No. 3103218 and Japanese Patent Application Laid-Open No. 2007-89535 can be used.
- the form of the (A) fat globule film component is not particularly limited and may be 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.
- raw milk for the fat globule membrane component examples include milk and goat milk. Of these, milk is preferred because of its rich food experience and low cost.
- raw milk includes milk such as raw milk, whole milk powder and processed milk, as well as dairy products.
- dairy products examples 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 commercially available product can be used as the 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.
- the content of the (A) fat globule membrane component is 20 to 65%, but the physiological effect is effectively expressed, and it is possible to take a small amount at a time as an intake form. 25% or more, further 30% or more, 35% or more, more preferably 40% or more from the point, and 60% or less, and 55% more in terms of less stickiness and adhesion in the mouth when eating.
- 50% or less is preferable.
- 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%.
- 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,
- 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 / adhesion in the mouth when eating.
- the phospholipid content in the solid composition is preferably 1 to 60%, more preferably 2 to 50%, further 3 to 40%, and further preferably 4 to 30%.
- 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.
- the weight average molecular weight of the component (B) water-soluble dietary fiber used in the present invention is 10,000 or more.
- “weight average molecular weight” is used in gel permeation chromatography (GPC) measurement unless otherwise specified.
- the measurement of the weight average molecular weight of the water-soluble dietary fiber by this GPC method shall follow the method as described in an Example mentioned later.
- the water-soluble dietary fiber having a weight average molecular weight of 10,000 or more is combined with the fat globule membrane component, so that the texture and flavor of the solid composition are excellent, and the tableting property when producing the solid composition is excellent. This is preferable.
- the weight average molecular weight of the (B) water-soluble dietary fiber is preferably 15,000 or more.
- from the point of flavor 300,000 or less is preferable and 250,000 or less is more preferable.
- the weight average molecular weight of the water-soluble dietary fiber is preferably 10,000 to 300,000, more preferably 15,000 to 250,000.
- the content of (B) water-soluble dietary fiber is 0.2 to 4%, but there is no feeling of dryness when eating and there is a good scum, and the mouthfeel is good From the point of view, 0.3% or more, more preferably 0.5% or more, and 3% or less is preferable because an appropriate acidity can be felt.
- the content of the water-soluble dietary fiber (B) in the solid composition is preferably 0.3 to 4%, more preferably 0.5 to 3%.
- the content of water-soluble dietary fiber in the solid composition of the present invention is based on the nutrition labeling standard system for foods, 3rd edition (January 2001, Japan Health and Nutrition Food Association, pages 46-51) And the high-performance liquid chromatographic method (enzyme-HPLC method).
- a glass filter (No. 2) containing celite was used to make water soluble. Separating sex dietary fiber may be performed.
- the (B) water-soluble dietary fiber used in the present invention preferably has a viscosity of 20 to 300 mPa ⁇ s, more preferably 50 to 300 mPa ⁇ s, from the viewpoint of flavor.
- viscosity is the viscosity at 20 ° C. of an aqueous solution in which 10 g of water-soluble dietary fiber is dissolved in 90 g of ionic water.
- the viscosity of the water-soluble dietary fiber can be measured with a B-type viscometer (100 rotations / minute).
- water-soluble dietary fiber examples include acidic polysaccharide-based water-soluble dietary fiber such as alginic acid, carrageenan, polyglutamic acid, fucoidan, agaropectin, gum arabic, karaya gum, gellan gum, xanthan gum, or salts thereof; indigestible dextrin, guar gum And neutral polysaccharide water-soluble dietary fiber such as polydextrose, glucomannan, pullulan, water-soluble corn fiber, hemicellulose, soybean dietary fiber, locust bean gum. These can be used alone or in combination of two or more.
- acidic polysaccharide-based water-soluble dietary fiber such as alginic acid, carrageenan, polyglutamic acid, fucoidan, agaropectin, gum arabic, karaya gum, gellan gum, xanthan gum, or salts thereof
- indigestible dextrin such as polydextrose, glucomannan,
- the salt of the acidic polysaccharide water-soluble dietary fiber is preferably an alkali metal salt, more preferably a potassium salt or a sodium salt.
- the water-soluble dietary fiber is preferably sodium alginate, guar gum, or pullulan, and more preferably guar gum or pullulan.
- Alginic acid is a high molecular acidic polysaccharide mainly composed of uronic acid (D-mannuronic acid and L-guluronic acid) distributed as an intercellular substance in brown algae, and has one carboxyl group in one structural unit.
- the weight average molecular weight of alginic acid or a salt thereof used in the present invention is preferably 20,000 to 80,000, more preferably 30,000 to 60,000, from the viewpoint of flavor and physical properties.
- Guar gum is a galactomannan polysaccharide having D-mannose as the main chain and D-galactose in the side chain.
- the guar gum may be a guar gum degradation product that is partially hydrolyzed with an enzyme (such as galactomannanase) to make it low viscosity.
- the guar gum degradation product is listed in the section 1 of “Notice of Newly Developed Food Health Countermeasures Office” (“Method for Analyzing Nutritional Components in Nutrition Labeling Standards, etc.”
- Guar gum enzyme degradation product which is a component of the energy conversion coefficient 2 (kcal / g) defined in 1) and 2) of “Partial revision of“ etc.
- the weight average molecular weight of the guar gum used in the present invention is preferably 100,000 to 300,000, more preferably 150,000 to 250,000, from the viewpoint of flavor and physical properties. Further, the weight average molecular weight of the guar gum degradation product is preferably 10,000 to 50,000, more preferably 15,000 to 30,000 from the viewpoint of flavor.
- Pullulan is a polysaccharide in which maltotriose is repeatedly linked in a chain with ⁇ -1,6 bonds. It is known that pullulan is produced outside the cells by Aureobasidium pullulans, a kind of black yeast.
- the weight average molecular weight of pullulan used in the present invention is preferably from 30,000 to 100,000, more preferably from 40,000 to 85,000, from the viewpoint of flavor.
- the water-soluble dietary fiber in which the (B) weight average molecular weight in the solid composition is 10,000 or more with respect to the content of the (A) fat globule film component in the solid composition The mass ratio [(B) / (A)] is 0.004 or more, more preferably 0.0075 or more, and further 0 from the viewpoint that there is no feeling of puffiness at the time of eating, there is a good scum, and mouthfeel is good. .01 or more is preferable, and 0.15 or less, further 0.1 or less, and further 0.08 or less is preferable in that an appropriate acidity can be felt.
- the range of the mass ratio is preferably 0.004 to 0.15, more preferably 0.004 to 0.1, further 0.004 to 0.08, and still more preferably 0.01 to 0.08. *
- 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, monosaccharides, oligosaccharides, sugar alcohols, 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. It may be 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. Of these, granules, tablets or lozenges are preferred, chewable tablets and lozenges are more preferred, and chewable tablets are even more preferred from the viewpoint of easy intake.
- an acceptable carrier can be blended as necessary.
- 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, methylcellulose, hydrogenated oil, etc.
- disintegrating agents eg, carmellose, carmellose calcium, croscarmellose sodium, crospovidone, corn starch, low substituted hydroxypropylcellulose, etc.
- lubricants eg, stears
- flavoring agents eg, stevia
- extenders eg, surfactants, dispersants, buffers
- surfactants eg, dispersants, buffers
- Preservatives include
- 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.
- a diameter of 5 to 15 mm is preferable from the viewpoint of ingestion.
- 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 is manufactured by preparing a mixture of (A) a fat globule membrane component, (B) a water-soluble dietary fiber having a weight average molecular weight of 10,000 or more, and an additive added as necessary, and then compression-molding the mixture. can do.
- a tableting machine a normally used one such as a rotary tableting machine or a single-shot tableting machine can be used.
- 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, disintegration, and the like.
- the present invention further discloses the following composition.
- 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% by mass or less, more preferably 60% by mass or less, preferably 10 to 100% by mass, more preferably 20 to 90% by mass, and further preferably 30 to 60% by mass.
- (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.
- the solid composition according to ⁇ 1> or ⁇ 2> which is ⁇ 90% by mass, more preferably 10 to 70% by mass, and further preferably 15 to 60% by mass.
- 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 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, still more preferably 35% by mass or less, still more preferably 30% by mass or less, and preferably 3 to 50% by mass
- 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, The solid composition according to any one of ⁇ 1> to ⁇ 5>, more preferably 30 to 50% by mass.
- 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.
- ⁇ 1>- ⁇ 6> The solid composition according to any one of ⁇ 1> to ⁇ 6>, which is by mass%, more preferably 3 to 40 mass%, and still more preferably 4 to 30 mass%.
- 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%.
- the weight average molecular weight of the water-soluble dietary fiber is preferably 15,000 or more, preferably 300,000 or less, more preferably 200,000 or less ⁇ 1> to ⁇ 8> The solid composition according to any one of the above.
- the water-soluble dietary fiber has a weight average molecular weight of preferably 10,000 to 300,000, more preferably 15,000 to 250,000, and any one of ⁇ 1> to ⁇ 8>
- the content of the water-soluble dietary fiber (B) in the solid composition is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, and preferably 3% by mass or less.
- the water-soluble dietary fiber is preferably one or more selected from acidic polysaccharide-based water-soluble dietary fiber and neutral polysaccharide-based water-soluble dietary fiber, more preferably alginic acid, carrageenan, poly Choose from glutamic acid, fucoidan, agaropectin, gum arabic, karaya gum, gellan gum, xanthan gum, their salts, resistant dextrin, guar gum, polydextrose, glucomannan, pullulan, water soluble corn fiber, hemicellulose, soy dietary fiber and locust bean gum
- the solid composition according to any one of ⁇ 1> to ⁇ 12>, which is one or more selected from the group consisting of sodium alginate, guar gum, and pullulan, and more preferably guar gum and pullulan.
- the water-soluble dietary fiber is preferably alginic acid or a salt thereof, more preferably alginic acid or a salt thereof having a weight average molecular weight of 20,000 to 80,000, still more preferably a weight average molecular weight of 30,000 to The solid composition according to any one of ⁇ 1> to ⁇ 12>, which is 60,000 alginic acid or a salt thereof.
- the water-soluble dietary fiber is preferably guar gum, more preferably guar gum having a weight average molecular weight of 100,000 to 300,000, and further preferably guar gum having a weight average molecular weight of 150,000 to 250,000.
- the water-soluble dietary fiber is preferably a guar gum degradation product, more preferably a guar gum degradation product having a weight average molecular weight of 10,000 to 50,000, and still more preferably a weight average molecular weight of 15,000 to 30,
- the water-soluble dietary fiber is preferably pullulan, more preferably pullulan having a weight average molecular weight of 30,000 to 100,000, more preferably pullulan having a weight average molecular weight of 40,000 to 85,000.
- Mass ratio of water-soluble dietary fiber having a weight average molecular weight of 10,000 or more in the solid composition with respect to the content of the (A) fat globule film component in the solid composition [(B ) / (A)] is preferably 0.004 or more, more preferably 0.0075 or more, still more preferably 0.01 or more, and preferably 0.15 or less, more preferably 0.1 or less, More preferably, it is 0.08 or less, preferably 0.004 to 0.15, more preferably 0.004 to 0.1, still more preferably 0.004 to 0.08, still more preferably 0.01.
- the solid composition according to any one of ⁇ 1> to ⁇ 17> which is from 0.08 to 0.08.
- 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 ⁇
- 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).
- 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.
- the viscosity of the water-soluble dietary fiber is such that the product temperature of an aqueous solution in which 10 g of water-soluble dietary fiber is dissolved in 90 g of ionic water is set to 20 ° C., and then a B-type viscometer manufactured by BROOK FIELD (rotor: No. 4, rotation speed: 100 revolutions / minute).
- Fat globule membrane component 1 BSCP, Megre Japan Co., Ltd.
- Fat globule film component 2 Milk Ceramide MC-5, Snow Brand Milk Products Co., Ltd.
- Pullulan Weight average molecular weight 70,000, Viscosity 132 mPa ⁇ s, Hayashibara Co., Ltd.
- Guar gum weight average molecular weight 200,000, viscosity 289 mPa ⁇ s, Taiyo Kagaku Co., Ltd.
- Guar gum decomposition product weight average molecular weight 20,000, viscosity 26 mPa ⁇ s, Taiyo Kagaku Co., Ltd.
- Alginate Na weight average molecular weight 45,000, viscosity 56 mPa ⁇ s, Kimikadextrin: weight average molecular weight 8,500, viscosity 10 mPa ⁇ s, Matsutani Chemical Industry Co., Ltd.
- Polydextrose weight average molecular weight 2,000, viscosity 4 mPa ⁇ s, Takeda Kirin Co., Ltd.
- Indigestible dextrin weight average molecular weight 2,000, viscosity 4 mPa ⁇ s, Matsutani Chemical Co., Ltd.
- Cornstarch Solar eclipse cornstarch, Japan Food Processing Co., Ltd.
- Aspartame PAL SWEET DIET, Ajinomoto Co., Inc.
- Crystalline cellulose KC Flock W-400G, Nippon Paper Chemicals 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.
- 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.
- the phospholipid content was 33.3%.
- the sphingomyelin content was 8.03%.
- Examples 1 to 10 and Comparative Examples 1 to 8 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.
- Example 2 was evaluated as “5” and Comparative Example 7 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
- Example 2 was evaluated as “5” and Comparative Example 8 as “1”. Specifically, the following items were evaluated. 5: A strong acidity is felt strongly 4: A good acidity is felt 3: A good acidity is felt a little 2: A good acidity is hardly felt 1: A good acidity is not felt
- Comparative Example 1 containing no water-soluble dietary fiber has a crunchy texture, is harsh and uncomfortable, and has a good milk flavor and sourness peculiar to fat globule membrane components. There wasn't. This was not improved even when dextrin (Comparative Example 2) or water-soluble dietary fiber having a weight average molecular weight of less than 10,000 (Comparative Examples 3 and 4) was blended.
- Examples 1 to 10 in which a predetermined amount of water-soluble dietary fiber having a weight average molecular weight of 10,000 or more is blended have no feeling of puffiness, good scum and mouthfeel, and good peculiarity to fat globule film components The milky and sour taste was strong and the flavor was good.
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Abstract
Description
近年、メタボリックシンドロームやロコモティブシンドロームの患者数が著しく増加し、社会的に大きな問題となっていることから、前述したような生理機能を有する脂肪球皮膜成分の幅広い利用が期待されている。
(特許文献2)特開2007-320901号公報
(A)脂肪球皮膜成分 20~65質量%、
(B)重量平均分子量が10,000以上である水溶性食物繊維 0.2~4質量%
を含有する固形状組成物を提供するものである。
したがって、本発明は、高濃度の脂肪球皮膜成分を含みながらも摂取し易く、食感及び風味が良好な固形状組成物を提供することに関する。
また、脂質以外の成分としては、ミルクムチンと呼ばれる糖タンパク質が含まれることが知られている(Mather、Biochim Biophys Acta、1978)。
また、(A)脂肪球皮膜成分は、生理効果の点から、リン脂質としてスフィンゴミエリンを含むのが好ましく、脂肪球皮膜成分中のスフィンゴミエリンの含有量が、1%以上、更に2%以上、更に3%以上であるのが好ましく、また、風味・ハンドリングの点から、50%以下、更に30%以下、更に25%以下、更に20%以下であるのが好ましい。また、脂肪球皮膜成分中のスフィンゴミエリンの含有量は、1~50%、更に2~30%、更に3~25%、更に3~20%が好ましい。
同様の点から、脂肪球皮膜成分の全リン脂質中のスフィンゴミエリン含有量が、3%以上、更に5%以上、更に10%以上、更に15%以上であるのが好ましく、また、50%以下、更に40%以下、更に35%以下、更に30%以下であるのが好ましい。また、脂肪球皮膜成分の全リン脂質中のスフィンゴミエリン含有量は、3~50%、更に5~40%、更に10~35%、更に15~30%が好ましい。
なお、本明細書において、脂肪球皮膜成分中の脂質、リン脂質及びスフィンゴミエリンの含有量、並びに脂肪球皮膜成分の全リン脂質中のスフィンゴミエリン含有量は、脂肪球皮膜成分の乾燥物に対する質量割合とする。
なお、(A)脂肪球皮膜成分の形態は、特に限定されず、室温(15~25℃)で液状、半固体状(ペースト等)、固体状(粉末、固形、顆粒等)等のいずれでもよく、これらを単独で又は2種以上組み合わせて用いてもよい。
バターミルクは、牛乳等を遠心分離して得られるクリームからバター粒を製造する際に得られ、当該バターミルク中に脂肪球皮膜成分が多く含まれているので、脂肪球皮膜成分としてバターミルクをそのまま使用してもよい。同様に、バターオイルを製造する際に生じるバターセーラム中にも脂肪球皮膜成分が多く含まれているので、脂肪球皮膜成分としてバターセーラムをそのまま使用してもよい。
脂肪球皮膜成分中又は固形状組成物中の脂質及びリン脂質の含有量は、酸分解法、比色法又は薄層クロマトグラフ法により測定することができる。
脂肪球皮膜成分に重量平均分子量が10,000以上である水溶性食物繊維が組み合わさることで、固形状組成物の食感及び風味に優れ、更に固形状組成物製造時の打錠性が良好となるため好ましい。
斯かる観点から、(B)水溶性食物繊維の重量平均分子量は、15,000以上が好ましい。また、風味の点から、300,000以下が好ましく、更に250,000以下が好ましい。(B)水溶性食物繊維の重量平均分子量は、10,000~300,000が好ましく、更に15,000~250,000が好ましい。
本発明の固形状組成物中の水溶性食物繊維の含有量は、食品の栄養表示基準制度 第3版(平成13年1月、編集 財団法人日本健康・栄養食品協会、46頁~51頁)に記載のプロスキー法(酵素-重量法)、および、高速液体クロマトグラフ法(酵素-HPLC法)により測定することができる。このとき、不溶性固形物由来の食物繊維を除くために、日本栄養・食糧学会誌,46(3)244(1993)に記載のとおり、セライトを入れたガラスフィルター(No.2)を用いて水溶性食物繊維を分取することを行っても良い。
(B)水溶性食物繊維は、呈味の点から、アルギン酸ナトリウム、グアーガム、プルランが好ましく、更にグアーガム、プルランが好ましい。
本発明で用いられるグアーガムの重量平均分子量は、風味及び物性の点から、100,000~300,000であることが好ましく、更に150,000~250,000であることが好ましい。
また、グアーガム分解物の重量平均分子量は、風味の点から、10,000~50,000であることが好ましく、更に15,000~30,000であることが好ましい。
本発明で用いられるプルランの重量平均分子量は、風味の点から、30,000~100,000であることが好ましく、更に40,000~85,000であることが好ましい。
このような剤型の固形状組成物を製造する際には、必要に応じて許容される担体を配合することができる。例えば、賦形剤(例えば、乳糖、デンプン類、結晶セルロース、蔗糖、軽質無水ケイ酸、リン酸水素カルシウム等)、結合剤(例えば、ヒドロキシプロピルメチルセルロース、ヒドロキシプロピルセルロース、ゼラチン、アルファー化デンプン、ポリビニルピロリドン、ポリビニルアルコール、メチルセルロース、硬化油等)、崩壊剤(例えば、カルメロース、カルメロースカルシウム、クロスカルメロースナトリウム、クロスポピドン、トウモロコシデンプン、低置換度ヒドロキシプロピルセルロース等)、滑沢剤(例えば、ステアリン酸カルシウム、ステアリン酸マグネシウム、ショ糖脂肪酸エステル、フマル酸ステアリルナトリウム、タルク、二酸化ケイ素等)、嬌味剤(例えば、ステビア等)、増量剤、界面活性剤、分散剤、緩衝剤、保存剤、希釈剤等の担体が挙げられる。
錠剤を製造する場合、打錠成形機としてはロータリー式打錠機や単発式打錠機等通常使用されるものを用いることができる。
(A)脂肪球皮膜成分 20~65質量%、
(B)重量平均分子量が10,000以上である水溶性食物繊維 0.2~4質量%
を含有する固形状組成物。
<3>(A)脂肪球皮膜成分のリン脂質の含有量が、好ましくは5質量%以上、より好ましくは8質量%以上、更に好ましくは10質量%以上、更に好ましくは15質量%以上であり、また、好ましくは100質量%以下、より好ましくは85質量%以下、更に好ましくは70質量%以下、更に好ましくは60質量%以下であり、また、好ましくは5~100質量%、より好ましくは8~90質量%、更に好ましくは10~70質量%、更に好ましくは15~60質量%である<1>又は<2>に記載の固形状組成物。
<4>(A)脂肪球皮膜成分が、好ましくはリン脂質としてスフィンゴミエリンを含み、脂肪球皮膜成分中のスフィンゴミエリンの含有量が、好ましくは1質量%以上、より好ましくは2質量%以上、更に好ましくは3質量%以上であり、また、好ましくは50質量%以下、より好ましくは30質量%以下、更に好ましくは25質量%以下、更に好ましくは20質量%以下であり、また、好ましくは1~50質量%、より好ましくは2~30質量%、更に好ましくは3~25質量%、更に好ましくは3~20質量%である<1>~<3>のいずれか1に記載の固形状組成物。
<5>(A)脂肪球皮膜成分の全リン脂質中のスフィンゴミエリン含有量が、好ましくは3質量%以上、より好ましくは5質量%以上、更に好ましくは10質量%以上、更に好ましくは15質量%以上であり、また、好ましくは50質量%以下、より好ましくは40質量%以下、更に好ましくは35質量%以下、更に好ましくは30質量%以下であり、また、好ましくは3~50質量%、より好ましくは5~40質量%、更に好ましくは10~35質量%、更に好ましくは15~30質量%である<1>~<4>のいずれか1に記載の固形状組成物。
<6>固形状組成物中の(A)脂肪球皮膜成分の含有量が、好ましくは25質量%以上、より好ましくは30質量%以上、更に好ましくは35質量%以上、更に好ましくは40質量%以上であり、また、好ましくは60質量%以下、より好ましくは55質量%以下、更に好ましくは50質量%以下であり、また、好ましくは20~60質量%、より好ましくは25~55質量%、更に好ましくは30~50質量%である<1>~<5>のいずれか1に記載の固形状組成物。
<7>固形状組成物中のリン脂質の含有量が、好ましくは1質量%以上、より好ましくは2質量%以上、更に好ましくは3質量%以上、更に好ましくは4質量%以上であり、また、好ましくは60質量%以下、より好ましくは50質量%以下、更に好ましくは40質量%以下、更に好ましくは30質量%以下であり、また、好ましくは1~60質量%、より好ましくは2~50質量%、更に好ましくは3~40質量%、更に好ましくは4~30質量%である<1>~<6>のいずれか1に記載の固形状組成物。
<8>固形状組成物中のスフィンゴミエリンの含有量が、好ましくは0.5質量%以上、より好ましくは0.7質量%以上、更に好ましくは1質量%以上であり、また、好ましくは3.5質量%以下、より好ましくは3質量%以下であり、また、好ましくは0.5~3.5質量%、より好ましくは0.7~3.5質量%、更に好ましくは1~3質量%である<1>~<7>のいずれか1に記載の固形状組成物。
<9>(B)水溶性食物繊維の重量平均分子量が、好ましくは15,000以上であり、また、好ましくは300,000以下、より好ましくは200,000以下である<1>~<8>のいずれか1に記載の固形状組成物。
<10>(B)水溶性食物繊維の重量平均分子量が、好ましくは10,000~300,000、より好ましくは15,000~250,000である<1>~<8>のいずれか1に記載の固形状組成物。
<11>固形状組成物中の(B)水溶性食物繊維の含有量が、好ましくは0.3質量%以上、より好ましくは0.5質量%以上であり、また、好ましくは3質量%以下であり、また、好ましくは0.3~4質量%、より好ましくは0.5~3質量%である<1>~<10>のいずれか1に記載の固形状組成物。
<12>(B)水溶性食物繊維の粘度が、好ましくは20~300mPa・s、より好ましくは50~300mPa・sである<1>~<11>のいずれか1に記載の固形状組成物。
<13>(B)水溶性食物繊維が、好ましくは酸性多糖系の水溶性食物繊維及び中性多糖系の水溶性食物繊維から選ばれる1種又は2種以上、より好ましくはアルギン酸、カラギーナン、ポリグルタミン酸、フコイダン、アガロペクチン、アラビアガム、カラヤガム、ジェランガム、キサンタンガム、これらの塩類、難消化性デキストリン、グアーガム、ポリデキストロース、グルコマンナン、プルラン、水溶性コーンファイバー、ヘミセルロース、大豆食物繊維及びローカストビーンガムから選ばれる1種又は2種以上、更に好ましくはアルギン酸ナトリウム、グアーガム、プルラン、更に好ましくはグアーガム、プルランである<1>~<12>のいずれか1に記載の固形状組成物。
<14>(B)水溶性食物繊維が、好ましくはアルギン酸又はその塩、より好ましくは重量平均分子量が20,000~80,000のアルギン酸又はその塩、更に好ましくは重量平均分子量が30,000~60,000のアルギン酸又はその塩である<1>~<12>のいずれか1に記載の固形状組成物。
<15>(B)水溶性食物繊維が、好ましくはグアーガム、より好ましくは重量平均分子量が100,000~300,000のグアーガム、更に好ましくは重量平均分子量が150,000~250,000のグアーガムである<1>~<12>のいずれか1に記載の固形状組成物。
<16>(B)水溶性食物繊維が、好ましくはグアーガム分解物、より好ましくは重量平均分子量が10,000~50,000のグアーガム分解物、更に好ましくは重量平均分子量が15,000~30,000のグアーガム分解物である<1>~<12>のいずれか1に記載の固形状組成物。
<17>(B)水溶性食物繊維が、好ましくはプルラン、より好ましくは重量平均分子量が30,000~100,000のプルラン、更に好ましくは重量平均分子量が40,000~85,000のプルランである<1>~<12>のいずれか1に記載の固形状組成物。
<18>固形状組成物中の(A)脂肪球皮膜成分の含有量に対する、固形状組成物中の(B)重量平均分子量が10,000以上である水溶性食物繊維の質量比[(B)/(A)]が、好ましくは0.004以上、より好ましくは0.0075以上、更に好ましくは0.01以上であり、また、好ましくは0.15以下、より好ましくは0.1以下、更に好ましくは0.08以下であり、また、好ましくは0.004~0.15、より好ましくは0.004~0.1、更に好ましくは0.004~0.08、更に好ましくは0.01~0.08である<1>~<17>のいずれか1に記載の固形状組成物。
<19>固形状組成物の形態が、好ましくはカプセル剤、顆粒剤、散剤、錠剤、丸剤又はトローチ剤であり、より好ましくはチュアブル錠又はトローチ剤であり、更に好ましくはチュアブル錠である<1>~<18>のいずれか1に記載の固形状組成物。
(1)タンパク質の分析
タンパク質量はケルダール法を用いて、窒素・タンパク質換算係数6.38として求めた。
脂質量は酸分解法で求めた。試料を1g量りとり、塩酸を加え分解した後、ジエチルエーテル及び石油エーテルを加え、攪拌混和した。エーテル混合液層を取り出し、水洗した。溶媒を留去させ、乾燥させた後、重量を秤量することで脂質量を求めた、
炭水化物量は試料の質量から試料中のタンパク質量、脂質質量、灰分量、及び水分量を除くことにより求めた。なお、灰分量は直接灰化法 (550℃で試料を灰化させ重量測定)、水分量は常圧加熱乾燥法 (105℃4時間乾燥させ重量測定)により求めた。
試料1gを量りとり、クロロホルム及びメタノールの2:1(V/V)混液150mL、100mL、及び20mL中でホモジナイズ後、0.88%(W/V)塩化カリウム水溶液93mLを添加し、一晩室温で放置した。脱水ろ過、溶媒留去後、クロロホルムを添加し総量を50mLとした。そのうち2mLを分取し、溶媒留去後、550℃16時間加熱処理により灰化した。灰分を6M塩酸水溶液5mLに溶解後、蒸留水を添加し、総量を50mLとした。3mLを分取し、モリブデンブルー発色試薬5mL、5%(W/V)アスコルビン酸水溶液1mL及び蒸留水を添加し総量を50mLとし、710nmの吸光度を測定した。リン酸2水素カリウムを用いた検量線からリン量を求め、リン量に25.4をかけた値をリン脂質量とした。
試料1gを量りとり、クロロホルム及びメタノールの2:1(V/V)混液150mL、100mL、及び20mL中でホモジナイズ後、0.88%(W/V)塩化カリウム水溶液93mLを添加し、一晩室温で放置した。脱水ろ過、溶媒留去後、クロロホルムを添加し総量を50mLとした。そのうち10mLを分取し、シリカカートリッジカラムに添加した。カラムをクロロホルム20mLで洗浄後、メタノール30mLでリン脂質を溶出し、溶媒留去後クロロホルム1.88mLに溶解した。シリカゲル薄層プレートに20μLを負荷し、1次元展開溶媒としてテトラヒドロフラン:アセトン:メタノール:水=50:20:40:8(V/V)、2次元展開溶媒としてクロロホルム:アセトン:メタノール:酢酸:水=50:20:10:15:5(V/V)を用いて2次元展開を行った。展開後の薄層プレートにディトマー試薬を噴霧し、スフィンゴミエリンのスポットをかきとり、3%(V/V)硝酸含有過塩素酸溶液2mL添加後、170℃3時間の加熱処理を行った。蒸留水5mL添加後モリブデンブルー発色試薬5mL、5%(W/V)アスコルビン酸水溶液1mL及び蒸留水を添加し総量を50mLとし、710nmの吸光度を測定した。リン酸2水素カリウムを用いた検量線からリン量を求め、リン量に25.4をかけた値をスフィンゴミエリン量とした。
水溶性食物繊維の重量平均分子量は高速液体クロマトグラフィー(HPLC)にて測定した。HPLC操作条件は以下示す。分子量算出用の検量線には、標準プルラン(昭和電工(株)製 Shodex STANDARD P-82)を用いた。HPLC用分析試料をHPLCに100μL注入し、得られたクロマトチャートより、試料中の水溶性食物繊維の重量平均分子量を算出した。
カラム:Super AW-L(ガードカラム)(東ソー(株)製)
TSK-GEL Super AW4000(長さ15cm,内径6mm)(東ソー(株)製)
TSK-GEL Super AW2500(長さ15cm,内径6mm)(東ソー(株)製)
※上記カラムはAW-L,AW4000,AW2500の順で連結した。
カラム温度:40℃
検出器:示差屈折計
移動相:0.2mol/L硝酸ナトリウム水溶液
流速:0.6mL/min
注入量:100μL
水溶性食物繊維の粘度は、水溶性食物繊維10gをイオン水90gに溶解した水溶液の品温を20℃にした後、BROOK FIELD社製B型粘度計(回転子:No.4、回転速度:100回転/分)を使用して測定した。
脂肪球皮膜成分1:BSCP、メグレジャパン(株)
脂肪球皮膜成分2:ミルクセラミドMC-5、雪印乳業(株)プルラン:重量平均分子量70,000、粘度132mPa・s、(株)林原、
グアーガム:重量平均分子量200,000、粘度289mPa・s、太陽化学(株)
グアーガム分解物:重量平均分子量20,000、粘度26mPa・s、太陽化学(株)
アルギン酸Na:重量平均分子量45,000、粘度56mPa・s、(株)キミカ
デキストリン:重量平均分子量8,500、粘度10mPa・s、松谷化学工業(株)
ポリデキストロース:重量平均分子量2,000、粘度4mPa・s、武田キリン(株)
難消化性デキストリン:重量平均分子量2,000、粘度4mPa・s、松谷化学工業(株)
コーンスターチ:日食コーンスターチ、日本食品加工(株)
アスパルテーム:PAL SWEET DIET、味の素(株)
結晶セルロース:KCフロック W-400G、日本製紙ケミカル(株)
マルチトール:アマルティMR-100、三菱商事フードテック(株)
脂肪球皮膜成分2の組成は、乾燥物換算で、炭水化物:26.1%、脂質:43.3%、タンパク質:21.2%であった。また、脂肪球皮膜成分2中、リン脂質含有量は33.3%であった。スフィンゴミエリン含有量は8.03%であった。
実施例1~実施例10及び比較例1~比較例8
粒径の大きい原料は粉砕し、50メッシュに通したのち、表1に記載の配合組成で各原料成分を混合した。次に単発式打錠機(RIKEN製)を用いて、穴径9.5mmのリング状杵で、錠剤重量500mgで打錠し、チュアブル錠を得た。
〔食感〕
実施例2を「5」、比較例8を「1」とし評価した。具体的には以下のような項目で評価した。
5:パサつき感がなく良好なサクミがあり、口どけが非常に良好
4:パサつき感が殆どなく良好なサクミが少しあり、口どけが良好
3:パサつき感がややあり良好なサクミがややあり、口どけがやや良好
2:パサつき感がありサクミが殆どなく、口どけがやや良くない
1:パサつき感が強くサクミがなく、口どけが良くない
実施例2を「5」、比較例7を「1」とし評価した。具体的には以下のような項目で評価した。
5:良好な乳風味を非常に強く感じる
4:良好な乳風味を強く感じる
3:良好な乳風味を感じる
2:良好な乳風味を殆ど感じない
1:良好な乳風味を感じない
実施例2を「5」、比較例8を「1」とし評価した。具体的には以下のような項目で評価した。
5:良好な酸味を強く感じる
4:良好な酸味を感じる
3:良好な酸味をやや感じる
2:良好な酸味を殆ど感じない
1:良好な酸味を感じない
これに対し、重量平均分子量が1万以上の水溶性食物繊維を所定量配合した実施例1~10はパサつき感がなく、サクミ・口どけが良好で、また、脂肪球皮膜成分特有の良好な乳風味と酸味が強く感じられ、風味も良かった。
重量平均分子量が1万以上の水溶性食物繊維を所定量配合しなかった比較例5と6、並びに脂肪球皮膜成分の割合が少ない比較例7と脂肪球皮膜成分の割合が多い比較例8は、食感が悪かった。
Claims (7)
- 次の成分(A)及び(B):
(A)脂肪球皮膜成分 20~65質量%、
(B)重量平均分子量が10,000以上である水溶性食物繊維 0.2~4質量%
を含有する固形状組成物。 - (B)水溶性食物繊維の重量平均分子量が10,000~300,000である請求項1記載の固形状組成物。
- 成分(A)と成分(B)の含有質量比[(B)/(A)]が0.004~0.15である請求項1又は2記載の固形状組成物。
- (B)重量平均分子量が10,000以上である水溶性食物繊維がアルギン酸ナトリウム、プルラン及びグアーガムから選択される1種又は2種以上である請求項1~3のいずれか1項記載の固形状組成物。
- 固形状組成物中のリン脂質の含有量が1~60質量%である請求項1~4のいずれか1項記載の固形状組成物。
- 固形状組成物中のスフィンゴミエリンの含有量が0.5~3.5質量%である請求項1~5のいずれか1項記載の固形状組成物。
- チュアブル錠である請求項1~5のいずれか1項記載の固形状組成物。
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