JP5816761B1 - Solid composition - Google Patents
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Abstract
次の成分（Ａ）及び（Ｂ）：（Ａ）脂肪球皮膜成分 ２０〜６５質量％、（Ｂ）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸 １〜４質量％を含有する固形状組成物。The following components (A) and (B): (A) fat globule film component 20 to 65% by mass, (B) at least one acid selected from hydroxy acid and ascorbic acid 1 to 4% by mass Shape composition.
Description
本発明は、脂肪球皮膜成分を含有する固形状組成物に関する。 The present invention relates to a solid composition containing a fat globule membrane component.
脂肪球皮膜成分（Ｍｉｌｋ−ｆａｔ Ｇｌｏｂｕｌｅ Ｍｅｍｂｒａｎｅ）は、乳腺より分泌される乳脂肪球を被覆している膜成分で、バターミルクやバターセーラム等の乳複合脂質高含有画分に多く含まれることが知られている（非特許文献１）。脂肪球皮膜成分は、脂肪を乳汁中に分散させる機能を有するのみならず、筋力等の運動機能向上作用、内臓脂肪蓄積抑制作用、血中アディポネクチン増加及び減少抑制作用等の多くの生理機能を有することが報告されている（特許文献１及び２）。
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。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.
脂肪球皮膜成分の生理機能を効果的に得るには、手軽に無理なく長期間継続して摂取可能な錠剤のような固形状組成物形態とするのが望ましいが、現在販売されている脂肪球皮膜成分を含有する錠剤は、脂肪球皮膜成分を極めて低濃度で含有するものである。脂肪球皮膜成分の生理機能を得るためには、脂肪球皮膜成分（乾燥物換算）として、成人に対して１日あたり、１０ｍｇ／６０ｋｇ体重以上とするのが好ましいと考えられている（特許文献１）。そのため、脂肪球皮膜成分を高濃度で配合して１回当たりの固形状組成物の摂取量を少量に設定することが求められる。 In order to effectively obtain the physiological function of the fat globule membrane component, it is desirable to use a solid composition form such as a tablet that can be easily and easily ingested for a long period of time. A tablet containing a film component contains a fat globule film component in an extremely low concentration. In order to obtain the physiological function of the fat globule membrane component, it is considered that the fat globule membrane component (in terms of dry matter) is preferably 10 mg / 60 kg body weight or more per day for an adult (patent document) 1). Therefore, it is required to mix the fat globule membrane component at a high concentration and set the intake amount of the solid composition per time to a small amount.
（特許文献１）特開２０１０−５９１５５号公報
（特許文献２）特開２００７−３２０９０１号公報(Patent Document 1) JP 2010-59155 A (Patent Document 2) JP 2007-320901 A
（非特許文献１）三浦晋、ＦＯＯＤ ＳＴＹＬＥ２１、２００９年 (Non-patent document 1) Akira Miura, FOOD STYLE 21, 2009
本発明は、次の成分（Ａ）及び（Ｂ）：
（Ａ）脂肪球皮膜成分 ２０〜６５質量％、
（Ｂ）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸 １〜４質量％
を含有する固形状組成物を提供するものである。The present invention includes the following components (A) and (B):
(A) Fat globule film component 20-65 mass%,
(B) 1 to 4% by mass of at least one acid selected from hydroxy acid and ascorbic acid
The solid-state composition containing this is provided.
しかしながら、本発明者らが検討したところ、一度少量摂取するだけで生理機能を期待できるほどの高い濃度で脂肪球皮膜成分を固形状組成物中に配合することは困難であることが判明した。すなわち、脂肪球皮膜成分を高濃度化すると、意外にも脂肪球皮膜成分特有の乳風味が感じ難く、また、摂取後に脂肪球皮膜成分に由来する乳臭と油臭が残り易いこと、更にねとつきが生じ、口内に付着して摂取し難いことが判明した。
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風味が良好で、摂取し易い固形状組成物を提供することに関する。However, as a result of investigations by the present inventors, it has been found that it is difficult to blend a fat globule membrane component into a solid composition at such a high concentration that a physiological function can be expected only by taking a small amount once. That is, when the concentration of the fat globule membrane component is increased, it is surprisingly difficult to feel the milk flavor peculiar to the fat globule membrane component, and the milky odor and oily odor derived from the fat globule membrane component are likely to remain after ingestion. It turned out that it was difficult to ingest by sticking to the mouth.
Therefore, the present invention relates to providing a solid composition that contains a high concentration of fat globule membrane component but has a good flavor and is easy to ingest.
本発明者らは、鋭意検討を重ねた結果、脂肪球皮膜成分に有機酸を組み合わせることにより、脂肪球皮膜成分特有の乳風味が強まり、また、後に残る乳臭と油臭が低減されて且つすっきりとした後味になること、更に口内での付着性が改善されて摂取し易い固形状組成物とすることができることを見出した。 As a result of intensive studies, the inventors of the present invention combined the organic acid with the fat globule membrane component to enhance the milk flavor peculiar to the fat globule membrane component, and the milky odor and oily odor remaining after that were reduced and refreshed. It has been found that a solid composition can be obtained that has an aftertaste and that is easy to ingest due to improved adhesion in the mouth.
本発明によれば、脂肪球皮膜成分を高濃度に含有しながらも、脂肪球皮膜成分に由来する良好な乳風味が感じられて、すっきりとした後味で、また、摂食中の口内でのねとつき・付着が少ない、風味が良好で摂取し易い固形状組成物を提供することができる。本発明の固形状組成物は、少量摂取するだけで脂肪球皮膜成分の生理効果発現に必要な量を摂取できるので、脂肪球皮膜成分による効果を長期に亘って十分に期待できる。 According to the present invention, while containing a high concentration of fat globule membrane component, a good milk flavor derived from the fat globule membrane component is felt, with a clean aftertaste, and in the mouth while eating It is possible to provide a solid composition that has less stickiness and adhesion, has a good flavor, and is easy to ingest. 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.
本発明で用いられる（Ａ）脂肪球皮膜成分は、乳脂肪球を被覆している膜、及び膜を構成する成分の混合物と定義されている。脂肪球皮膜は、一般的に、乾燥重量の約半分が脂質で構成され、当該脂質としては、トリグリセライドやリン脂質、スフィンゴ糖脂質が含まれることが知られている（三浦晋、ＦＯＯＤ ＳＴＹＬＥ２１、２００９及びＫｅｅｎａｎ ＴＷ、Ａｐｐｌｉｅｄ Ｓｃｉｅｎｃｅ Ｐｕｂｌｉｓｈｅｒｓ、１９８３、ｐｐ８９−ｐｐ１３０）。リン脂質としては、スフィンゴミエリン等のスフィンゴリン脂質、ホスファチジルコリンやホスファチジルエタノールアミン等のグリセロリン脂質が含まれることが知られている。
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）。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).
本発明で用いられる（Ａ）脂肪球皮膜成分は、生理効果の点から、脂質の含有量が、１０質量％（以下、単に「％」とする）以上、更に２０％以上、更に３０％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、１００％以下、更に９０％以下、更に６０％以下であるのが好ましい。また、脂肪球皮膜成分中の脂質の含有量は、１０〜１００％、更に２０〜９０％、更に３０〜６０％が好ましい。 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%.
また、（Ａ）脂肪球皮膜成分は、生理効果の点から、リン脂質の含有量が５％以上、更に８％以上、更に１０％以上、更に１５％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、１００％以下、更に８５％以下、更に７０％以下、更に６０％以下であるのが好ましい。また、脂肪球皮膜成分中のリン脂質の含有量は、５〜１００％、更に８〜９０％、更に１０〜７０％、更に１５〜６０％が好ましい。
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。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%.
上記の（Ａ）脂肪球皮膜成分は、原料乳から遠心分離法や有機溶剤抽出法等の公知の方法により得ることができる。例えば、特開平３−４７１９２号公報に記載の脂肪球皮膜成分の調製方法を用いることができる。また、特許第３１０３２１８号公報、特開２００７−８９５３５号公報に記載の方法等を用いることができる。さらに、透析、硫安分画、ゲルろ過、等電点沈殿、イオン交換クロマトグラフィー、溶媒分画等の手法により精製することにより純度を高めたものを用いてもよい。
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。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）脂肪球皮膜成分の原料乳としては、牛乳やヤギ乳等が挙げられる。なかでも、食経験が豊富であり、安価な点から、牛乳が好ましい。また、原料乳には、生乳、全粉乳や加工乳等の乳の他、乳製品も含まれ、乳製品としては、バターミルク、バターオイル、バターセーラム、ホエータンパク質濃縮物（ＷＰＣ）等が挙げられる。
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。(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）脂肪球皮膜成分は、市販品を用いることもできる。斯かる市販品としては、メグレジャパン（株）「ＢＳＣＰ」、雪印乳業（株）「ミルクセラミドＭＣ−５」、（株）ニュージーランドミルクプロダクツ「Ｐｈｏｓｐｈｏｌｉｐｉｄ Ｃｏｎｃｅｎｔｒａｔｅ シリーズ（５００，７００）」等が挙げられる。 (A) A commercial item can also be used for a fat globule membrane component. Examples of such commercially available products include Megle Japan Co., Ltd. “BSCP”, Snow Brand Milk Products Co., Ltd. “Milk Ceramide MC-5”, New Zealand Milk Products “Phospholipid Concentrate Series (500, 700)”, and the like.
本発明の固形状組成物中、（Ａ）脂肪球皮膜成分の含有量は２０〜６５％であるが、生理効果を有効に発現する点、摂取形態として一度に少量の摂取で可能であるという点から、２５％以上、更に３０％以上、更に３５％以上、更に４０％以上が好ましく、また、摂食時の口内でのねとつき・付着が少ないという点で６０％以下、更に５５％以下、更に５０％以下が好ましい。また、固形状組成物中の（Ａ）脂肪球皮膜成分の含有量は、２０〜６０％、更に２５〜５５％、更に３０〜５０％が好ましい。 In the solid composition of the present invention, 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 ingest a small amount at once 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. Hereinafter, 50% or less is preferable. 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%.
また、本発明の固形状組成物中、リン脂質の含有量は効果を有効に発現する点から、１％以上、更に２％以上、更に３％以上、更に４％以上であるのが好ましく、また、摂食時の口内でのねとつき・付着が少ないという点で６０％以下、更に５０％以下、更に４０％以下、更に３０％以下が好ましい。また、リン脂質の含有量は、1〜６０％、更に２〜５０％、更に３〜４０％、更に４〜３０％が好ましい。 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 phospholipid content is preferably 1 to 60%, more preferably 2 to 50%, further 3 to 40%, and further preferably 4 to 30%.
また、本発明の固形状組成物中、スフィンゴミエリンの含有量は生理機能の点から、０．５％以上、更に０．７％以上、更に１％以上であるのが好ましく、また、摂食時の口内でのねとつき・付着が少ないという点で３．５％以下、更に３％以下が好ましい。また、固形状組成物中のスフィンゴミエリンの含有量は、０．５〜３．５％、更に０．７〜３．５％、更に１〜３％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。
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。In the solid composition of the present invention, the content of sphingomyelin is preferably 0.5% or more, more preferably 0.7% or more, and further preferably 1% or more from the viewpoint of physiological function. It is preferably 3.5% or less, and more preferably 3% or less in terms of less stickiness and adhesion in the mouth at the time. The sphingomyelin content in the solid composition is preferably 0.5 to 3.5%, more preferably 0.7 to 3.5%, and further preferably 1 to 3%.
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.
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.
本発明で用いられる（Ｂ）ヒドロキシ酸は、１分子中にカルボキシル基とアルコール性水酸基とをもつ化合物の総称であり、例えば、乳酸、酒石酸、リンゴ酸、クエン酸等の可食性の酸が挙げられる。また、アスコルビン酸には、立体異性体であるＬ−アスコルビン酸及びエリソルビン酸が含まれる。本発明では、ヒドロキシ酸及びアスコルビン酸から選択される１種又は２種以上を組み合わせて用いることができる。
なかでも、爽快感を想起させる呈味の点から、リンゴ酸、クエン酸又はアスコルビン酸が好ましく、更にリンゴ酸が好ましい。The (B) hydroxy acid used in the present invention is a general term for compounds having a carboxyl group and an alcoholic hydroxyl group in one molecule, and examples thereof include edible acids such as lactic acid, tartaric acid, malic acid and citric acid. It is done. Ascorbic acid includes stereoisomers L-ascorbic acid and erythorbic acid. In the present invention, one or more selected from hydroxy acid and ascorbic acid can be used in combination.
Of these, malic acid, citric acid or ascorbic acid is preferable, and malic acid is more preferable from the viewpoint of a taste that brings out a refreshing feeling.
本発明の固形状組成物中、成分（Ｂ）の含有量は、１〜４％であるが、風味の後味の点から、３％以下が好ましい。固形状組成物中の成分（Ｂ）の含有量は、１〜３％が好ましい。 In the solid composition of the present invention, the content of the component (B) is 1 to 4%, but is preferably 3% or less from the viewpoint of the aftertaste of the flavor. The content of the component (B) in the solid composition is preferably 1 to 3%.
本発明の固形状組成物において、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）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸の質量比［（Ｂ）／（Ａ）］は、酸の種類に応じて相違するものの、風味のよさの点から、０．０１６以上が好ましく、更に０．０２以上、更に０．０３以上が好ましく、また、風味の後味の点から０．２以下が好ましく、更に０．１５以下、更に０．１以下が好ましい。かかる質量比の範囲としては０．０１６〜０．２、更に０．０２〜０．２、更に０．０２〜０．１、更０．０３〜０．１が好ましい。 In the solid composition of the present invention, at least one acid selected from (B) hydroxy acid and ascorbic acid in the solid composition with respect to the content of the (A) fat globule film component in the solid composition Although the mass ratio [(B) / (A)] differs depending on the type of acid, it is preferably 0.016 or more, more preferably 0.02 or more, and further 0.03 or more from the viewpoint of good flavor. Moreover, 0.2 or less is preferable from the point of the aftertaste of flavor, 0.15 or less is further preferable, and 0.1 or less is preferable. The range of the mass ratio is preferably 0.016 to 0.2, more preferably 0.02 to 0.2, further 0.02 to 0.1, and further 0.03 to 0.1.
本発明の固形状組成物には、上記成分の他に本発明の効果を損なわない範囲において、ミネラル（例えば、鉄、亜鉛、クロム、セレン、マンガン、モリブデン、銅、ヨウ素、リン、カリウム、ナトリウム）、ビタミン（例えば、ビタミンＡ、ビタミンＢ１、ビタミンＢ２、ビタミンＢ６、ビタミンＢ１２、ビタミンＣ、葉酸及びそれらの塩、又はそれらのエステル）、甘味料（例えば、単糖、少糖、糖アルコール、合成甘味料）、ヒドロキシ酸及びアスコルビン酸以外の酸味料（例えば、コハク酸、アジピン酸、グルコノデルタラクトン、酢酸、フマル酸）、香料、着色料、保存料等が適宜配合されていてもよい。 In the solid composition of the present invention, in addition to the above components, minerals (for example, iron, zinc, chromium, selenium, manganese, molybdenum, copper, iodine, phosphorus, potassium, sodium) ), Vitamins (eg, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, folic acid and their salts, or esters thereof), sweeteners (eg, monosaccharides, oligosaccharides, sugar alcohols, Synthetic sweeteners), acidulants other than hydroxy acid and ascorbic acid (for example, succinic acid, adipic acid, glucono delta lactone, acetic acid, fumaric acid), flavoring agents, coloring agents, preservatives and the like may be appropriately blended. .
本発明の固形状組成物の形態としては、室温（１５〜２５℃）で固形状のものであれば特に制限されない。製剤形態としては、例えば、カプセル剤、顆粒剤、散剤、錠剤、丸剤、トローチ剤等が挙げられる。なかでも、摂取が簡便な点から、咀嚼摂取する形態が好ましく、更にチュアブル錠、トローチ剤が好ましく、チュアブル錠がより好ましい。また、錠剤とする場合には、割線を入れた分割錠とすることもできる。
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、マンニトール、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、プルラン、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。The form of the solid composition of the present invention is not particularly limited as long as it is solid at room temperature (15 to 25 ° C.). Examples of the dosage form include capsules, granules, powders, tablets, pills, troches and the like. Among these, from the point of easy intake, the form of chewing and ingesting is preferable, chewable tablets and lozenges are more preferable, and chewable tablets are more preferable. Moreover, when it is set as a tablet, it can also be set as the split tablet which put the score line.
When producing such a solid composition in dosage form, an acceptable carrier can be blended as necessary. For example, excipients (eg, lactose, starches, crystalline cellulose, sucrose, mannitol, light anhydrous silicic acid, calcium hydrogen phosphate, etc.), binders (eg, hydroxypropyl methylcellulose, hydroxypropylcellulose, gelatin, pregelatinized starch , Polyvinyl pyrrolidone, 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, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc, silicon dioxide, etc.), flavoring agents (eg, stevia etc.), extenders, field Active agents, dispersing agents, buffering agents, preservatives, include carriers such as diluents.
固形状組成物の形状としては、円形錠又は楕円形、長円形、四角形等の面形を有する各種異形錠であってもよい。円形錠の場合、服用性の点から、直径５〜１５ｍｍが好ましい。 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.
本発明の固形状組成物が錠剤の場合、１錠当たりの重量は０．１〜２ｇ、更に０．３〜１ｇとするのが、簡便性及び有効性の点で好ましい。 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.
本発明の固形状組成物は、特に制限はなく常法に従い製造される。例えば、（Ａ）脂肪球皮膜成分、（Ｂ）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸、及び必要に応じて添加される添加剤の混合物を調製後、圧縮成形することによって製造することができる。錠剤は、前記混合物を直接圧縮して成形（直接粉末圧縮法）しても、乾式造粒法、湿式造粒法等を用いて造粒してから圧縮して成形（顆粒圧縮法）しても良い。なかでも、工程の簡便性の点から、直接粉末圧縮法を用いて錠剤とするのが好ましい。
直接圧縮して成形して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。
また、造粒法より造粒してから錠剤とする場合、円筒造粒機、球形整粒機、ペレッター等を使用する押し出し造粒法；スピードミル、パワーミル等を使用する破砕造粒法；転動造粒法、攪拌造粒法、流動層造粒法等により造粒物を製造し、乾燥・整粒した後、得られた造粒物を前記打錠成形機で圧縮して錠剤を形成できる。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) at least one acid selected from hydroxy acid and ascorbic acid, and additives that are added as necessary, and then compressing the mixture. can do. 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.
打錠時の圧縮成形圧は、成形物の硬度維持、崩壊性等の点から、１０〜３０ＭＰａ程度が好ましい。 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.
上述した実施形態に関し、本発明はさらに以下の組成物を開示する。 This invention discloses the following compositions further regarding embodiment mentioned above.
＜１＞次の成分（Ａ）及び（Ｂ）：
（Ａ）脂肪球皮膜成分 ２０〜６５質量％、
（Ｂ）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸 １〜４質量％
を含有する固形状組成物。<1> The following components (A) and (B):
(A) Fat globule film component 20-65 mass%,
(B) 1 to 4% by mass of at least one acid selected from hydroxy acid and ascorbic acid
Containing a solid composition.
＜２＞（Ａ）脂肪球皮膜成分の脂質の含有量が、好ましくは１０質量％以上、より好ましくは２０質量％以上、更に好ましくは３０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９０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１０〜１００質量％、より好ましくは２０〜９０質量％、更に好ましくは３０〜６０質量％である＜１＞に記載の固形状組成物。
＜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％であり、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）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸が、好ましくは乳酸、酒石酸、リンゴ酸、クエン酸、アスコルビン酸から選択される少なくとも１種の酸であり、より好ましくはリンゴ酸、クエン酸及びアスコルビン酸から選択される少なくとも１種の酸であり、更に好ましくはリンゴ酸又はクエン酸であり、更に好ましくはリンゴ酸である＜１＞〜＜８＞のいずれか１に記載の固形状組成物。
＜１０＞固形状組成物中の成分（Ｂ）の含有量が、好ましくは３質量％以下であり、また、好ましくは１〜３質量％である＜１＞〜＜９＞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（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）ヒドロキシ酸及びアスコルビン酸から選択される少なくとも１種の酸の質量比［（Ｂ）／（Ａ）］が、好ましくは０．０１６以上であり、より好ましくは０．０２以上、更に好ましくは０．０３以上であり、また、好ましくは０．２以下、より好ましくは０．１５以下、更に好ましくは０．１以下であり、また、好ましくは０．０１６〜０．２、より好ましくは０．０２〜０．２、更に好ましくは０．０２〜０．１、更好ましくは０．０３〜０．１である＜１＞〜＜１０＞のいずれか１に記載の固形状組成物。
＜１２＞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＞〜＜１１＞のいずれか１に記載の固形状組成物。<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 The solid composition according to any one of <1> to <7>, which is 3% by mass.
<9> (B) At least one acid selected from hydroxy acid and ascorbic acid is preferably at least one acid selected from lactic acid, tartaric acid, malic acid, citric acid, and ascorbic acid, and more preferably Is at least one acid selected from malic acid, citric acid and ascorbic acid, more preferably malic acid or citric acid, and even more preferably malic acid, any one of <1> to <8> The solid composition according to 1.
<10> The content of the component (B) in the solid composition is preferably 3% by mass or less, and preferably 1 to 3% by mass in any one of <1> to <9>. The solid composition described.
<11> Mass ratio of at least one acid selected from (B) hydroxy acid and ascorbic acid in solid composition to content of (A) fat globule film component in solid composition [(B ) / (A)] is preferably 0.016 or more, more preferably 0.02 or more, still more preferably 0.03 or more, and preferably 0.2 or less, more preferably 0.15. Or less, more preferably 0.1 or less, preferably 0.016 to 0.2, more preferably 0.02 to 0.2, still more preferably 0.02 to 0.1, and still more preferably 0. The solid composition according to any one of <1> to <10>, which is 0.03 to 0.1.
<12> The form of the solid composition is preferably a capsule, granule, powder, tablet, pill or troche, more preferably a chewable tablet or troche, and still more preferably a chewable tablet < The solid composition according to any one of 1> to <11>.
［分析方法］
（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。[Analysis method]
(1) Protein analysis The amount of protein was determined as a nitrogen / protein conversion factor 6.38 using the Kjeldahl method.
（２）脂質の分析
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、(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）炭水化物の分析
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。(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）リン脂質の分析
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。(4) Analysis of phospholipid A 1 g sample was weighed and homogenized in 150 mL, 100 mL, and 20 mL of a 2: 1 (V / V) mixture of chloroform and methanol, and then 93 mL of 0.88% (W / V) aqueous potassium chloride solution. Was added and left at room temperature overnight. After dehydration filtration and solvent distillation, chloroform was added to make the total volume 50 mL. Of this, 2 mL was collected and the solvent was distilled off, followed by ashing by heat treatment at 550 ° C. for 16 hours. After the ash was dissolved in 5 mL of 6M hydrochloric acid aqueous solution, distilled water was added to make the total amount 50 mL. 3 mL was fractionated, 5 mL of molybdenum blue coloring reagent, 1 mL of 5% (W / V) ascorbic acid aqueous solution and distilled water were added to make the total amount 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from a calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was taken as the amount of phospholipid.
（５）スフィンゴミエリンの分析
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。(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.
［原料］
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）リンゴ酸：ＤＬ−リンゴ酸、扶桑化学工業（株）
クエン酸：無水クエン酸 ８０ＭＰ、扶桑化学工業（株）
アスコルビン酸：Ｌ−アスコルビン酸結晶、ＤＳＭ
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）[material]
Fat globule membrane component 1: BSCP, Megre Japan Co., Ltd.
Fat globule membrane component 2: Milk Ceramide MC-5, Snow Brand Milk Industry Co., Ltd. Malic acid: DL-malic acid, Fuso Chemical Industry Co., Ltd.
Citric acid: anhydrous citric acid 80MP, Fuso Chemical Industry Co., Ltd.
Ascorbic acid: L-ascorbic acid crystal, DSM
Cornstarch: Solar eclipse cornstarch, Japan Food Processing Co., Ltd.
Aspartame: PAL SWEET DIET, Ajinomoto Co., Inc.
脂肪球皮膜成分１の組成は、乾燥物換算で、炭水化物：１０．７％、脂質：２３．８％、タンパク質：５０．９％であった。また、脂肪球皮膜成分１中、リン脂質含有量は１６．６％であった。スフィンゴミエリン含有量は３．６２％であった。
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％、たんぱく質：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。 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% carbohydrate, 43.3% lipid, and 21.2% protein in terms of dry matter. In fat globule membrane component 2, the phospholipid content was 33.3%. The sphingomyelin content was 8.03%.
〔チュアブル錠の調製〕
実施例１〜実施例９及び比較例１〜比較例５
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。[Preparation of chewable tablets]
Examples 1 to 9 and Comparative Examples 1 to 5
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.
上記で得た本発明品と比較品について官能評価を行なった。評価は、脂肪球皮膜成分由来の乳風味と後味、口内付着性について、下記に示す判断基準に従って専門パネル２名で先ず全てのサンプルについて評価を行い、評価が最も高かった例を「５」、評価が最も低かった例を「１」とした。次いで、その他のサンプルについて「１」〜「５」の間の５段階尺度による相対的位置づけを行った。２名平均値をもって評点（０．５刻みで四捨五入）とした。結果を表１に示す。 Sensory evaluation was performed on the product of the present invention and the comparative product obtained above. Evaluation was performed on the milk flavor and aftertaste derived from the fat globule membrane component, and intraoral adherence by first evaluating all samples with two specialist panels according to the criteria shown below, and the example with the highest evaluation was “5”, An example having the lowest evaluation was set to “1”. Next, relative positioning was performed on the other samples on a 5-step scale between “1” and “5”. The average score of two people was used as the score (rounded off to the nearest 0.5). The results are shown in Table 1.
〔脂肪球皮膜成分由来の乳風味〕
実施例２を「５」、比較例３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
なお乳風味は、摂食時に口の中に広がる乳の心地よい風味を意味する。[Milk flavor derived from fat globule membrane components]
Example 2 was evaluated as “5” and Comparative Example 3 as “1”. Specifically, the following items were evaluated.
5: Feels a good milk flavor very strongly 4: Feels a strong milk flavor strong 3: Feels a good milk flavor 2: Feels almost no good milk flavor 1: Have a milk taste without a good milk flavor Means the pleasant flavor of milk that spreads in the mouth when eating.
〔後味〕
実施例２を「５」、比較例４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：後に乳臭・油臭を感じず、非常にすっきりしている
４：後に乳臭・油臭を殆ど感じず、すっきりしている
３：後に乳臭・油臭をやや感じ、ややすっきりしている
２：後に乳臭・油臭を強く感じ、ややすっきりしていない
１：後に乳臭・油臭を非常に強く感じ、すっきりしていない
なお乳臭さは、後に感じるやや苦味/えぐ味が入った乳臭い味を意味する。〔aftertaste〕
Example 2 was evaluated as “5” and Comparative Example 4 as “1”. Specifically, the following items were evaluated.
5: No milky odor / oily odor later, very clean 4: Lateral milky odor / oily odor almost unclean, 3: Later, milky odor / oily odor slightly felt 2 : Milky odor / oily odor strongly felt later, not refreshed 1: Milky odor / oily odor felt very strong later, but unclean milky odor has a milky odor with a slightly bitter / smelling taste means.
〔口内付着性〕
実施例４を「５」、比較例４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：歯や舌への付着性が非常に弱い
４：歯や舌への付着性が弱い
３：歯や舌への付着性がわずかに強い
２：歯や舌への付着性が強い
１：歯や舌への付着性が非常に強い(Oral adhesion)
Example 4 was evaluated as “5” and Comparative Example 4 as “1”. Specifically, the following items were evaluated.
5: Adhesion to teeth and tongue is very weak 4: Adhesion to teeth and tongue is weak 3: Adhesion to teeth and tongue is slightly strong 2: Adhesion to teeth and tongue is strong 1: Very strong adhesion to teeth and tongue
表１から明らかなように、有機酸を配合しない比較例５は、脂肪球皮膜成分特有の乳風味を感じ難く、摂取後には乳臭と油臭が残った。また、口内でのべたつきが感じられた。これに対し、ヒドロキシ酸又はアスコルビン酸を一定量配合した実施例１〜９は脂肪球皮膜成分特有の良好な乳風味が強く感じられ、後味のすっきり感に優れていた。また、摂食中の口内のねとつき・付着性が抑えられた。
有機酸の割合が少ない比較例１と脂肪球皮膜成分の割合が多い比較例４は、後に乳臭と油臭が残り、比較例４は、口内でべたつきも感じられた。有機酸の割合が多い比較例２と、脂肪球皮膜成分の割合の少ない比較例３は、咀嚼時に脂肪球皮膜成分特有の良好な乳風味を感じ難かった。As is apparent from Table 1, Comparative Example 5 in which no organic acid was blended hardly felt the milk flavor peculiar to the fat globule membrane component, and the milky odor and oily odor remained after ingestion. In addition, stickiness in the mouth was felt. On the other hand, Examples 1 to 9, in which a certain amount of hydroxy acid or ascorbic acid was blended, had a strong milk flavor peculiar to the fat globule membrane component, and were excellent in a refreshing feeling of aftertaste. In addition, stickiness and adhesion in the mouth during eating were suppressed.
In Comparative Example 1 in which the proportion of organic acid was small and Comparative Example 4 in which the proportion of fat globule membrane component was large, milky odor and oily odor remained later, and Comparative Example 4 was also felt sticky in the mouth. In Comparative Example 2 with a large proportion of organic acid and Comparative Example 3 with a small proportion of fat globule membrane component, it was difficult to feel a good milk flavor peculiar to the fat globule membrane component during chewing.
Claims (5)
（Ａ）脂肪球皮膜成分 ２０〜６５質量％、
（Ｂ）リンゴ酸、クエン酸及びアスコルビン酸から選択される少なくとも１種の酸 １〜４質量％
を含有する固形状組成物。 The following components (A) and (B):
(A) Fat globule film component 20-65 mass%,
(B) 1 to 4% by mass of at least one acid selected from malic acid, citric acid and ascorbic acid
Containing a solid composition.
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| US9956246B2 (en) | 2014-06-27 | 2018-05-01 | Kao Corporation | Solid ingestible composition comprising a fat globule membrane component and water-soluble dietary fiber |
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