Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • 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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/16—Agglomerating or granulating milk powder; Making instant milk powder; Products obtained thereby
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L33/16—Inorganic salts, minerals or trace elements
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K31/00—Medicinal preparations containing organic active ingredients
  • A61K31/66—Phosphorus compounds
  • A61K31/683—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols
  • A61K31/688—Diesters of a phosphorus acid with two hydroxy compounds, e.g. phosphatidylinositols both hydroxy compounds having nitrogen atoms, e.g. sphingomyelins
• • A—HUMAN NECESSITIES
  • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
  • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
  • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
  • A61K35/12—Materials from mammals; Compositions comprising non-specified tissues or cells; Compositions comprising non-embryonic stem cells; Genetically modified cells
  • A61K35/20—Milk; Whey; Colostrum

Definitions

• the present invention relates to a solid composition.
• Sphingomyelin is one of the typical sphingolipids widely distributed in animals, and has a structure in which phosphocholine is bound to a ceramide skeleton composed of a sphingoid base and a fatty acid. Sphingomyelin is also contained in milk, and about one-third of phospholipids, which account for about 1% of total lipids, is sphingomyelin. It is known that phospholipids in milk are mainly present in the milk fat globules. In recent years, research on the physiological function of milk-derived sphingomyelin has been advanced. For example, learning ability improving action (Patent Document 1), motor function improving action (Patent Document 2), and skin beautifying action (Patent Document 3). Etc. are reported to have.
• Patent Document 4 describes a solid composition containing milk-derived sphingomyelin and sugar alcohol
• Patent Document 5 describes a composition such as a tablet containing casein hydrolyzate and milk-derived ceramide. ing.
• Patent Document 1 Japanese Patent Application Laid-Open No. 2007-246404
• Patent Document 2 Japanese Patent Application Laid-Open No. 2011-157330
• Patent Document 3 Japanese Patent Application Laid-Open No. 2008-184428
• Patent Document 4 International Publication No. 2015/198480
• Patent Document 5 Japanese Patent Application Laid-Open No. 2009-22157
• the present invention relates to providing a solid composition containing milk-derived sphingomyelin in which flavor deterioration due to storage is suppressed.
• the present inventor combines milk-derived sphingomyelin with sugar alcohol and potassium in a predetermined ratio to maintain the milk flavor of milk-derived sphingomyelin even after storage. , It was found that the occurrence of deteriorated flavor can be suppressed.
• the solid composition of the present invention contains (A) milk-derived sphingomyelin.
• milk-derived sphingomyelin any of those derived from milk (including raw milk), goat milk and the like can be used. Among them, milk-derived sphingomyelin is preferable because it has abundant eating experience, is inexpensive, and imparts a good milk flavor.
• the fatty acid constituting milk-derived sphingomyelin saturated or unsaturated linear fatty acid is preferable.
• the linear fatty acid has preferably 12 to 30 carbon atoms, more preferably 14 to 26 carbon atoms.
• the proportion of fatty acids having 16 or more carbon atoms in the total fatty acids constituting the milk-derived sphingomyelin is preferably 50% by mass or more, more preferably 60% by mass or more, from the viewpoint of imparting a good milk flavor. It is more preferably 70% by mass or more, still more preferably 80% by mass or more. Further, it may be 100% by mass.
• the milk-derived sphingomyelin may be purified, but it is possible to use it in the form of a milk-derived sphingomyelin-containing substance containing milk-derived sphingomyelin without intentionally purifying it after storage. It is preferable from the viewpoint of improving the milk flavor. For example, butter milk remaining after removing butter grains from cream obtained by centrifuging milk or the like, butter salem remaining after removing butter oil or anhydrous milk fat (AMF) from cream, and further film-treating these. Because the whey protein concentrate (WPC), which is a concentrated whey (whey) obtained as a residual liquid obtained by coagulating milk or the like, contains a large amount of sphingomyelin.
• WPC whey protein concentrate
• sphingomyelin a commercially available product can also be used.
• milk-derived sphingomyelin NOF CORPORATION "COATSOME NM-70", Nagara Science Co., Ltd. "Sphingomyelin, from Milk” and the like are commercially available.
• the purity of milk-derived sphingomyelin in the milk-derived sphingomyelin-containing substance is not particularly limited, and may be such that the desired physiological effect can be exhibited when the solid composition is obtained, but a small amount can be ingested at one time.
• it is preferably 0.2% by mass or more, more preferably 0.4% by mass or more, further preferably 1.0% by mass or more, and preferably 100% by mass from the viewpoint of flavor and handling.
• it is more preferably 50% by mass or less, further preferably 30% by mass or less, still more preferably 25% by mass or less.
• the lipid content of the milk-derived sphingomyelin-containing material is preferably 2% by mass or more, more preferably 4% by mass or more, still more preferably 10% by mass or more, and flavor / handling, from the viewpoint of physiological effects. From this point of view, it is preferably 100% by mass or less, more preferably 90% by mass or less, and further preferably 60% by mass or less.
• the content of phospholipid in the milk-derived sphingomyelin-containing material is preferably 0.5% by mass or more, more preferably 1% by mass or more, still more preferably 2% by mass or more, still more preferably 2% by mass or more, from the viewpoint of physiological function.
• the content of milk-derived sphingomyelin, lipids and phospholipids in the milk-derived sphingomyelin-containing material is the mass ratio of the milk-derived sphingomyelin-containing material to the dried product.
• the content of (A) milk-derived sphingomyelin is more than 0.11% by mass and less than 3.16% by mass.
• the content of (A) milk-derived sphingomyelin in the solid composition is such that the milk flavor is good at the initial stage and after storage, the amount of intake that effectively exerts the physiological effect, and the amount of intake is small at one time. From the point of view that it is possible by ingestion, it is more than 0.11% by mass, preferably 0.15% by mass or more, more preferably 0.2% by mass or more, still more preferably 0.3% by mass or more, still more.
• the content of (A) milk-derived sphingomyelin in the solid composition is preferably 0.15% by mass or more and 3.0% by mass or less, more preferably 0.2% by mass or more and 3.0% by mass.
• the solid composition of the present invention contains (B) sugar alcohol.
• the sugar alcohol is not particularly limited, and examples thereof include maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. Among them, maltitol, erythritol, and xylitol are preferable, and maltitol is more preferable, from the viewpoint of improving the milk flavor at the initial stage and after storage. These may be used alone or in combination of two or more.
• the sugar alcohol may be either an anhydride or a hydrate.
• the content of (B) sugar alcohol in the solid composition of the present invention can be appropriately set within a range that does not impair the object of the present invention, but the milk flavor at the initial stage and after storage is good. From the viewpoint of suppressing the generation of deteriorated flavor, it is preferably 1% by mass or more, and more preferably 5% by mass or more. Further, it is preferably 70% by mass or less, more preferably 50% by mass or less, still more preferably 30% by mass or less, from the viewpoint of suppressing the flavor of the solid composition as a whole from being impaired by the sweetness derived from sugar alcohol.
• the content of the sugar alcohol (B) in the solid composition is preferably 1% by mass or more and 70% by mass or less, more preferably 5% by mass or more and 50% by mass or less, and further preferably. It is 5% by mass or more and 30% by mass or less.
• the analysis of (B) sugar alcohol can be performed by a high performance liquid chromatography method (water extraction).
• the content mass ratio [(B) / (A)] of the component (B) to the component (A) improves the milk flavor at the initial stage and after storage, and the occurrence of deteriorated flavor. It is preferably 3 or more, more preferably 5 or more, and further preferably 8 or more from the viewpoint of suppressing. Further, it is preferably 70 or less, more preferably 50 or less, still more preferably 30 or less, from the viewpoint of suppressing the flavor of the solid composition as a whole from being impaired by the sweetness derived from sugar alcohol.
• the mass ratio [(B) / (A)] of the component (B) to the component (A) in the solid composition is preferably 3 or more and 70 or less, more preferably 5 or more and 50 or less, still more preferable. Is 8 or more and 30 or less.
• the solid composition of the present invention contains (C) potassium.
• the potassium source is not particularly limited, and examples thereof include inorganic salts such as potassium chloride, potassium sulfate, potassium nitrate, and potassium carbonate, and organic salts such as potassium acetate, potassium citrate, and potassium tartrate. Further, as the potassium source, it can also be used in the form of a potassium-containing substance containing potassium.
• the content of (C) potassium in the solid composition of the present invention is preferably 0.2% by mass or more, more preferably from the viewpoint of improving the milk flavor after storage and suppressing the generation of deteriorated flavor. Is 0.6% by mass or more, and is preferably 15% by mass or less, more preferably 8% by mass or less, from the viewpoint of suppressing the deterioration of the flavor of the entire solid composition due to the salty taste derived from potassium. Is.
• the content of (C) potassium in the solid composition is preferably 0.2% by mass or more and 15% by mass or less, more preferably 0.6% by mass or more and 8% by mass or less.
• the analysis of (C) potassium shall follow the method described in the examples below.
• the content of (C) potassium includes those derived from other raw materials such as the component (A) and optionally blended additives.
• the solid composition of the present invention has a mass ratio [(C) / (A)] of the component (C) to the component (A) of 0.2 to 9.0.
• a solid composition containing milk-derived sphingomyelin by containing (C) potassium in a predetermined ratio in addition to (B) sugar alcohol, not only the initial but also the milk flavor after storage can be improved, and the milk flavor can be improved. , The generation of deteriorated flavor can be suppressed.
• the content mass ratio [(C) / (A)] of the component (C) to the component (A) is 0.2 or more from the viewpoint of improving the milk flavor after storage and suppressing the generation of deteriorated flavor.
• the solid composition has a mass ratio of the component (C) to the component (A) [(C) / (A)] of preferably 0.4 or more, 7.6 or less, and more preferably 0.7. It is 4.8 or less.
• the solid composition of the present invention contains minerals (for example, calcium, magnesium, iron, zinc, chromium, selenium, manganese) as long as the effects of the present invention are not impaired. , Molybdenum, copper, iodine, phosphorus, sodium), vitamins (eg, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid and their salts, or esters thereof. ), Sweeteners (for example, simple sugars, small sugars, synthetic sweeteners), acidulants, fragrances, coloring agents, preservatives and the like may be appropriately blended.
• minerals for example, calcium, magnesium, iron, zinc, chromium, selenium, manganese
• vitamins eg, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid and their salts, or esters thereof.
• Sweeteners
• the content of the additive can be appropriately set within a range that does not impair the object of the present invention.
• a milk-derived component can be used as a raw material for imparting a milk flavor.
• skim milk powder it is preferable to use skim milk powder.
• the content of skim milk powder is preferably 10% by mass or more, more preferably 20% by mass or more, still more preferably 25% by mass or more in the solid composition from the viewpoint of improving the milk flavor after storage. Further, from the viewpoint of good melting in the mouth, it is preferably 60% by mass or less, more preferably 50% by mass or less, and further preferably 40% by mass or less.
• the casein hydrolyzate is preferably 30% by mass or less, more preferably 15% by mass or less, still more preferably 15% by mass or less, from the viewpoint of suppressing bitterness, astringency, powderiness and the like. It is 8% by mass or less, more preferably 5% by mass or less, still more preferably 3% by mass or less.
• the water content is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, from the viewpoint of improving the milk flavor and texture at the initial stage and after storage. More preferably, it is 1% by mass or more. Further, from the viewpoint of suppressing the growth of microorganisms and handling, it is preferably 10.0% by mass or less, more preferably 7.0% by mass or less, and further preferably 5.0% by mass or less.
• the water content in the solid composition is preferably 0.1% by mass or more and 10.0% by mass or less, more preferably 0.5% by mass or more, 7.0% by mass or less, still more preferably 1% by mass. % Or more and 5.0% by mass or less.
• the analysis of water content in the present specification shall follow the method described in the examples below.
• the solid composition of the present invention is not particularly limited as long as it is in a solid state at room temperature (25 ° C.), and specific dosage forms include, for example, capsules, granules, powders, tablets (chewable tablets, etc.). Included), oral solid preparations such as pills and troches. Among them, granules, powders and tablets are preferable because they can be ingested in a small amount at a time and can be easily ingested as a food. These solid compositions may be ingested as they are, but from the viewpoint of ease of ingestion, they are preferably mixed with water or beverages.
• an acceptable carrier When preparing such a solid composition, an acceptable carrier can be appropriately combined and used as needed.
• the carrier include excipients (eg, lactose, starches (starch, processed starch, dextrin, etc.), crystalline cellulose, stearic acid, light anhydrous silicic acid, calcium hydrogen phosphate), binders (eg, hydroxypropylmethylcellulose).
• Hydroxypropyl cellulose gelatin, pregelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, purulan, methylcellulose, hardened oil), disintegrants (eg carmellose, carmellose calcium, croscarmellose sodium, crospopidone, corn starch, low substitution Hydroxypropyl cellulose), lubricants (eg calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc), fluidity improvers (eg silicon dioxide), flavoring agents (eg stevia, etc.) Aspartame), fragrances, bulking agents, surfactants, dispersants, buffers, coating agents, diluents and the like.
• disintegrants eg carmellose, carmellose calcium, croscarmellose sodium, crospopidone, corn starch, low substitution Hydroxypropyl cellulose
• lubricants eg calcium stearate, magnesium stearate, suc
• dextrin is preferable from the viewpoint of improving the flavor after storage.
• Dextrin has a molecular structure in which sugars are polymerized by glycosidic bonds.
• the sugar binding method include ⁇ -1,4 bond, ⁇ -1,6 bond, ⁇ -1,2 bond, ⁇ -1,3 bond, ⁇ -1,4 bond, ⁇ -1,6 bond and the like. It may be mentioned that only a single bonding method or two or more types of bonding methods may be used.
• the DE value of dextrin is preferably 5 or more, and more preferably 10 or more, from the viewpoint of good solubility.
• the dextrose equivalent (DE) value is a ratio of the reducing sugar to the total solid content of the reduced sugar measured as glucose, and is an index of the degree of decomposition of the starch decomposition product.
• the dextrose equivalent (DE) value can be measured by the Wilstetter-Schudel method.
• the content of the carrier can be appropriately set within a range that does not impair the object of the present invention.
• the excipient is preferably 0.5 to 75% by mass, more preferably 0.5 to 70% by mass in the solid composition from the viewpoint of improving the milk flavor after storage. It is preferably 5 to 60% by mass, more preferably 10 to 56% by mass, and even more preferably 15 to 57% by mass.
• the content of dextrin is preferably 1 to 100% by mass, more preferably 9 to 100% by mass, and 15 to 100% by mass in the excipient from the viewpoint of improving the milk flavor after storage. It is more preferably 100% by mass, further preferably 25 to 100% by mass, and even more preferably 27 to 100% by mass.
• the solid composition of the present invention can be produced according to a conventional method, and an appropriate method can be adopted.
• the components (A) to (C), and if necessary, a carrier and / or an additive can be mixed and produced.
• the mixing order of each component is not particularly limited, and the components may be added in any order or at the same time.
• an appropriate method such as stirring or shaking can be adopted, and a mixing device may be used.
• the mixing method of the mixing device may be a container rotation type or a container fixed type.
• As the container rotation type for example, a horizontal cylinder type, a V type, a double cone type, a cube type and the like can be adopted.
• the container fixing type for example, a ribbon type, a screw type, a conical screw type, a paddle type, a fluidized bed type, a Philips blender and the like can be adopted. Further, it may be a granulated product by a known granulation method. Examples of the granulation method include spray granulation, fluidized bed granulation, compression granulation, rolling granulation, stirring granulation, extrusion granulation, powder-coated granulation and the like. The granulation conditions can be appropriately selected depending on the granulation method. Among them, the fluidized bed granulation method is preferable from the viewpoint of high uniformity of granules and high granulation yield.
• the granulated product may be formed by compressing it with a tableting molding machine.
• a commonly used tableting machine such as a rotary type tableting machine or a single-shot type 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.
• the tablet hardness is preferably a hardness that can withstand transportation, storage, and the like, and is preferably about 10N to 200N.
• the shape of the tablet may be a circular or oval, oval, oval, quadrangular or other planar shape tablet, but is preferably circular from the viewpoint of ease of administration.
• the diameter is preferably 3 to 30 mm, more preferably 3 to 20 mm from the viewpoint of ease of administration.
• the tablet weighs 0.1 to 6 g per preparation from the viewpoint of convenience and effectiveness.
• the solid composition of the present invention has the following components (A), (B) and (C): from the viewpoint of improving the milk flavor at the initial stage and after storage and suppressing the generation of deteriorated flavor.
• (C) Potassium and dextrin are contained, and the content mass ratio of the component (C) to the component (A) [ (C) / (A)] is preferably 0.2 to 9.0, and a solid composition having a dextrin content of 0.5 to 75% by mass is preferable.
• the solid composition of the present invention has the following components (A) from the viewpoints of improving the milk flavor at the initial stage and after storage, the amount of intake that effectively exerts a physiological effect, and the suppression of the generation of deteriorated flavor.
• B) contains sugar alcohol (C) potassium and contains component (C) with respect to component (A).
• a solid composition having a mass ratio [(C) / (A)] of 0.2 to 9.0 is preferable.
• the solid composition of the present invention has a good milk flavor at the initial stage and after storage, an intake amount that effectively exerts a physiological effect, a point of suppressing the generation of deteriorated flavor, and a flavor of the entire solid composition.
• the solid composition of the present invention has a good milk flavor at the initial stage and after storage, an intake amount that effectively exerts a physiological effect, a point of suppressing the generation of deteriorated flavor, and a flavor of the entire solid composition.
• the composition is a solid composition having a content of 0.5 to 75% by mass.
• the solid composition of the present invention has the following components (from the viewpoint of improving the milky flavor at the initial stage and after storage, suppressing the generation of deteriorated flavor, imparting the milky flavor, and improving the melting in the mouth.
• (A) Milk-derived sphingomyelin-containing substance As milk-derived sphingomyelin, it contains more than 0.11% by mass and less than 3.16% by mass (B) sugar alcohol (C) potassium and defatted milk powder, and is a component for component (A).
• a solid composition having a content mass ratio [(C) / (A)] of (C) of 0.2 to 9.0 and a content of defatted milk powder of 10 to 60% by mass is preferable.
• the solid composition of the present invention has the following components from the viewpoint of improving the milky flavor at the initial stage and after storage, suppressing the generation of deteriorated flavor, suppressing bitterness, astringent taste, powderiness and the like.
• (A) Milk-derived sphingomyelin-containing substance As milk-derived sphingomyelin, more than 0.11% by mass and less than 3.16% by mass
• B) sugar alcohol (C) potassium is contained, and the component (C) with respect to the component (A)
• a solid composition having a content mass ratio [(C) / (A)] of 0.2 to 9.0 and a casein hydrolyzate content of 30% by mass or less is preferable.
• the amount of lipids was determined by the acid decomposition method. 1 g of the sample was weighed, hydrochloric acid was added to decompose the sample, diethyl ether and petroleum ether were added, and the mixture was stirred and mixed. The ether mixed liquid layer was taken out and washed with water. After distilling off the solvent and drying, the amount of lipid was determined by weighing.
• the amount of carbohydrates was determined by removing the amount of protein, the mass of lipids, 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).
• milk-derived sphingomyelin-containing product 1 prepared by centrifuging a cream obtained from milk, treating the produced buttermilk with a UF film, and then spray-drying was used.
• the composition of the milk-derived sphingomyelin-containing substance 1 is water content: 2.4 g / 100 g, protein: 51.7 g / 100 g, lipid: 28.8 g / 100 g, ash content: 4.8 g / 100 g, carbohydrate: 12.3 g / It was 100 g.
• milk-derived sphingomyelin 3.79 g / 100 g and potassium: 399 mg / 100 g.
• Examples 1 to 15 and Comparative Examples 1 to 5 Potassium chloride was crushed in a mortar. Each raw material component was mixed with the compounding composition shown in Table 1, and the mixture was passed through 20 meshes to obtain a mixed powder. The "milk flavor” (initial milk flavor) of the obtained mixed powder was evaluated according to the criteria shown below. Further, about 20 g of the obtained mixed powder was wrapped in aluminum and stored in a constant temperature bath at 55 ° C. for 5 days. After storage, the "milk flavor” (milk flavor after storage) and "deteriorated flavor” of the preserved product were evaluated according to the criteria shown below. For the evaluation, all the samples were first evaluated by three expert panels, and the example with the highest evaluation was "5" and the example with the lowest evaluation was "1". The other samples were then relative to each other on a 5-point scale between "1" and "5". The score was given after discussions with three specialized panels. The results are shown in Table 1.
• Examples 16-21 By replacing the sugar alcohol of the component (B) with another one (Examples 16 and 17), the cream obtained from milk was centrifuged as milk-derived sphingomyelin, and the produced butter salem was spray-dried.
• a mixed powder was obtained by the same method as in Example 1.
• the "milk flavor” (initial milk flavor) of the obtained mixed powder, the “milk flavor” (milk flavor after storage) and the "deteriorated flavor” of the preserved product were evaluated in the same manner as described above. The results are shown in Table 2.
• the composition of the milk-derived sphingomyelin-containing substance 2 is water content: 4.0 g / 100 g, protein: 29.5 g / 100 g, lipid: 11.2 g / 100 g, ash content: 6.6 g / 100 g, carbohydrate: 48.7 g / It was 100 g.
• milk-derived sphingomyelin 1.55 g / 100 g and potassium: 1600 mg / 100 g.
• Comparative Example 2 in which the ratio of potassium to milk-derived sphingomyelin is high, Comparative Example 3 in which the amount of milk-derived sphingomyelin is low, and Comparative Example 5 in which sugar alcohol is not contained are the milk flavors of milk-derived sphingomyelin at the initial stage and after storage. Was weak.

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