Solid composition

Abstract

The present invention provides a solid composition containing milk-derived sphingomyelin, which suppresses flavor deterioration during storage. The solid composition of the present invention contains the following components (A), (B), and (C): (A) milk-derived sphingomyelin, at a concentration of greater than 0.11% by mass and less than 3.16% by mass; (B) a sugar alcohol; and (C) potassium, wherein the mass ratio of component (C) to component (A) (C) / (A) is 0.2 to 9.0.

Description

Technical Field

[0001] The present invention relates to a solid composition. Background Art

[0002] Sphingomyelin is a representative sphingolipid widely distributed in animals. It has a structure consisting of phosphocholine bound to a ceramide backbone composed of a sphingoid base and fatty acids. Milk also contains sphingomyelin, accounting for approximately one-third of the phospholipids, which make up approximately 1% of total lipids. Phospholipids in milk are primarily found in the milk fat globule membrane.

[0003] In recent years, research on the physiological functions of milk-derived sphingomyelin has been ongoing. For example, reports indicate that it has effects on improving learning ability (Patent Document 1), improving motor function (Patent Document 2), and beautifying the skin (Patent Document 3).

[0004] In order to effectively achieve the physiological functions of sphingomyelin, it is ideal to prepare it in the form of a solid composition such as a tablet or granule that can be easily and conveniently taken continuously over a long period of time. For example, Patent Document 4 describes a solid composition containing milk-derived sphingomyelin and a sugar alcohol, and Patent Document 5 describes a composition such as a tablet containing a casein hydrolyzate and milk-derived ceramide.

[0005] (Patent Document 1) Japanese Patent Application Laid-Open No. 2007-246404

[0006] (Patent Document 2) Japanese Patent Application Laid-Open No. 2011-157330

[0007] (Patent Document 3) Japanese Patent Application Laid-Open No. 2008-184428

[0008] (Patent Document 4) International Publication No. 2015 / 198480

[0009] (Patent Document 5) Japanese Patent Application Laid-Open No. 2009-221157 Summary of the Invention

[0010] The present invention provides a solid composition comprising the following components (A), (B) and (C):

[0011] (A) milk-derived sphingomyelin, greater than 0.11% by mass and less than 3.16% by mass;

[0012] (B) sugar alcohols;

[0013] (C) Potassium,

[0014] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 9.0. DETAILED DESCRIPTION

[0015] However, the present inventors have discovered a technical problem: if a solid composition containing milk-derived sphingomyelin is stored for a long period of time, not only does the milky flavor of the milk-derived sphingomyelin weaken over time, but also a deteriorated flavor different from the milky flavor is generated, resulting in a decrease in the flavor of the entire solid composition after storage.

[0016] Therefore, the present invention provides a solid composition containing milk-derived sphingomyelin, which suppresses flavor deterioration accompanying storage.

[0017] The present inventors conducted intensive studies and found that by combining milk-derived sphingomyelin with a sugar alcohol and potassium at a specific ratio, the milky flavor of the milk-derived sphingomyelin can be maintained even after storage and the occurrence of deteriorated flavor can be suppressed.

[0018] According to the present invention, a solid composition containing milk-derived sphingomyelin can be provided, in which the milky flavor of the milk-derived sphingomyelin can be felt even after storage, and the composition has a good flavor.

[0019] The solid composition of the present invention contains (A) milk-derived sphingomyelin. Milk-derived sphingomyelin can be any type derived from cow's milk (including raw milk) or goat's milk. Among them, milk-derived sphingomyelin is preferred because it is widely consumed, inexpensive, and imparts a good milky flavor.

[0020] The fatty acid constituting milk-derived sphingomyelin is preferably a saturated or unsaturated straight-chain fatty acid having preferably 12 to 30 carbon atoms, more preferably 14 to 26 carbon atoms.

[0021] In terms of imparting a good milky flavor, the ratio of fatty acids having 16 or more carbon atoms in the total fatty acids constituting milk-derived sphingomyelin is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and even more preferably 80% by mass or more. Alternatively, it may be 100% by mass.

[0022] (A) The milk-derived sphingomyelin may be a purified substance, but from the viewpoint of improving the milky flavor after storage, it is preferably used in the form of a milk-derived sphingomyelin-containing material containing the milk-derived sphingomyelin without any special purification.

[0023] For example, butter milk (remaining after butter particles are removed from cream obtained by centrifugation of milk, etc.), butter serum (remaining after butter oil or anhydrous milk fat (AMF) is removed from cream, milk fat globule membranes (concentrated by known methods such as membrane treatment), and whey protein concentrate (WPC) (concentrated whey, the residual liquid after coagulation of milk, etc.) contain large amounts of sphingomyelin, and therefore, these are preferably used as they are. Furthermore, products with increased sphingomyelin purity after purification by known methods such as dialysis, ammonium sulfate fractionation, gel filtration, isoelectric precipitation, ion exchange chromatography, and solvent fractionation can also be used (Sanchez-Juanes, Int Dairy J, 273, 2009).

[0024] Alternatively, commercially available sphingomyelin can also be used.

[0025] Commercially available milk-derived sphingomyelin include "COATSOME NM-70" from NOF Corporation and "Sphingomyelin, from Milk" from Nagara Science Co., Ltd.

[0026] The purity of the milk-derived sphingomyelin in the milk-derived sphingomyelin-containing material is not particularly limited, as long as it is a purity that can exert the desired physiological effect when prepared as a solid composition. From the perspective of convenience for ingestion of a small amount at a time, it is preferably 0.2 mass% or more, more preferably 0.4 mass% or more, and even more preferably 1.0 mass% or more. From the perspective of flavor and handling, it is preferably 100 mass% or less, more preferably 50 mass% or less, even more preferably 30 mass% or less, and even more preferably 25 mass% or less.

[0027] In addition, the lipid content in the milk-derived sphingomyelin-containing material is preferably 2% by mass or more, more preferably 4% by mass or more, and even more preferably 10% by mass or more from the perspective of physiological effects. In addition, from the perspective of flavor and handling properties, it is preferably 100% by mass or less, more preferably 90% by mass or less, and even more preferably 60% by mass or less.

[0028] Furthermore, the content of phospholipids in the milk-derived sphingomyelin-containing material is preferably 0.5% by mass or more, more preferably 1% by mass or more, even more preferably 2% by mass or more, and even more preferably 3% by mass or more from the perspective of physiological function. Furthermore, from the perspective of flavor and handling properties, it is preferably 100% by mass or less, more preferably 85% by mass or less, even more preferably 70% by mass or less, and even more preferably 60% by mass or less.

[0029] In the present specification, the contents of milk-derived sphingomyelin, lipids, and phospholipids in the milk-derived sphingomyelin-containing material are expressed as mass ratios relative to the dry matter of the milk-derived sphingomyelin-containing material.

[0030] In the solid composition of the present invention, the content of (A) milk-derived sphingomyelin is greater than 0.11% by mass and less than 3.16% by mass. Regarding the content of (A) milk-derived sphingomyelin in the solid composition, from the perspective of ensuring a good milk flavor both initially and after storage, an intake amount that effectively exhibits physiological effects, and the perspective of being able to be ingested in a small amount at a time as an ingestion form, it is greater than 0.11% by mass, preferably 0.15% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and even more preferably 0.8% by mass or more. Furthermore, from the perspective of ensuring a good milk flavor after storage and suppressing the occurrence of deteriorated flavor, it is less than 3.16% by mass, preferably 3.0% by mass or less, more preferably 2.73% by mass or less, and even more preferably 2.11% by mass or less. Furthermore, the content of milk-derived sphingomyelin (A) 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 or less, even more preferably 0.3% by mass or more and 3.0% by mass or less, even more preferably 0.5% by mass or more and 2.73% by mass or less, and even more preferably 0.8% by mass or more and 2.11% by mass or less. The analysis of milk-derived sphingomyelin (A) in this specification was performed according to the method described in the Examples below.

[0031] The solid composition of the present invention contains (B) a sugar alcohol. There are no particular limitations on the sugar alcohol, and examples thereof include maltitol, erythritol, xylitol, sorbitol, mannitol, lactitol, trehalose, and reduced palatinose. Among these, maltitol, erythritol, and xylitol are preferred for improving the milky flavor both initially and after storage, with maltitol being more preferred. These can be used alone or in combination of two or more. The sugar alcohol can also be an anhydride or a hydrate.

[0032] In solid composition of the present invention, about the content of (B) sugar alcohol, can suitably set in the scope of not damaging the purpose of the present invention, from the aspect that makes the milky taste after initial stage and preservation good, the aspect that suppresses the generation of deteriorated local flavor, preferably more than 1 mass %, more preferably more than 5 mass %.In addition, from the aspect that the local flavor of the whole solid composition is damaged because of the sweet taste from sugar alcohol, preferably below 70 mass %, more preferably below 50 mass %, more preferably below 30 mass %.And, the content of (B) sugar alcohol in solid composition is preferably more than 1 mass % and below 70 mass %, more preferably more than 5 mass % and below 50 mass %, more preferably more than 5 mass % and below 30 mass %.

[0033] (B) Sugar alcohols can be analyzed by high performance liquid chromatography (water extraction).

[0034] In the solid composition of the present invention, the mass ratio of component (B) to component (A) [(B) / (A)] is preferably 3 or more, more preferably 5 or more, and even more preferably 8 or more, from the perspective of improving the initial and post-storage milky flavor and suppressing the occurrence of deteriorated flavors. Furthermore, from the perspective of suppressing the loss of flavor of the entire solid composition due to the sweetness derived from the sugar alcohol, it is preferably 70 or less, more preferably 50 or less, and even more preferably 30 or less. Furthermore, the mass ratio of component (B) to component (A) [(B) / (A)] in the solid composition is preferably 3 or more and 70 or less, more preferably 5 or more and 50 or less, and even more preferably 8 or more and 30 or less.

[0035] The solid composition of the present invention contains (C) potassium.

[0036] 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.

[0037] Furthermore, as a potassium source, it may be used in the form of a potassium-containing substance containing potassium.

[0038] In the solid composition of the present invention, the content of potassium (C) is preferably 0.2% by mass or more, more preferably 0.6% by mass or more, from the perspective of improving the milky flavor after storage and suppressing the occurrence of deteriorated flavor. Furthermore, from the perspective of suppressing the loss of the overall flavor of the solid composition due to the salty taste of potassium, the content is preferably 15% by mass or less, more preferably 8% by mass or less. Furthermore, the content of potassium (C) 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.

[0039] The analysis of potassium (C) in this specification is performed according to the method described in the Examples below. The content of potassium (C) includes potassium derived from component (A) or other raw materials such as arbitrarily prepared additives.

[0040] In the solid composition of the present invention, the mass ratio of component (C) to component (A) [(C) / (A)] is 0.2 to 9.0. By containing (C) potassium at a specific ratio in addition to (B) sugar alcohol in the solid composition containing milk-derived sphingomyelin, it is possible to improve not only the initial milk flavor but also the milk flavor after storage, and to suppress the occurrence of flavor degradation.

[0041] The mass ratio of component (C) to component (A) [(C) / (A)] is 0.2 or more, preferably 0.4 or more, and more preferably 0.7 or more, from the perspective of improving the milk flavor after storage and suppressing the occurrence of deteriorated flavor. Furthermore, from the perspective of improving the milk flavor in the initial stage and after storage and suppressing the loss of flavor of the solid composition as a whole, it is 9.0 or less, preferably 7.6 or less, and more preferably 4.8 or less. Furthermore, the mass ratio of component (C) to component (A) in the solid composition [(C) / (A)] is preferably 0.4 or more and 7.6 or less, and more preferably 0.7 or more and 4.8 or less.

[0042] In the solid composition of the present invention, in addition to containing the above-mentioned components (A) to (C), within the scope of not damaging the effect of the present invention, additives such as minerals (for example, calcium, magnesium, iron, zinc, chromium, selenium, manganese, molybdenum, copper, iodine, phosphorus, sodium), vitamins (for example, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin D, vitamin E, folic acid and their salts or their esters), sweeteners (for example, monosaccharides, oligosaccharides, synthetic sweeteners), acidulants, spices, colorants, and preservatives may also be appropriately formulated. The content of the additives may be appropriately set within the scope of not damaging the purpose of the present invention. In addition, as a raw material for imparting milk flavor, a milk-derived component may be used. Specifically, skim milk powder is preferably used. The content of skim milk powder in the solid composition is preferably 10% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more, from the perspective of improving the milky flavor after storage. Furthermore, from the perspective of improving the melt-in-the-mouth feel, it is preferably 60% by mass or less, more preferably 50% by mass or less, and even more preferably 40% by mass or less. Furthermore, among the milk-derived ingredients, the content of casein hydrolyzate is preferably 30% by mass or less, more preferably 15% by mass or less, even more preferably 8% by mass or less, even more preferably 5% by mass or less, and even more preferably 3% by mass or less, from the perspective of suppressing bitterness, astringency, and powdery feeling.

[0043] In solid composition of the present invention, about moisture content, from the aspect that makes the milky taste after initial stage and preservation good and makes food feel good, be preferably more than 0.1 mass %, more preferably more than 0.5 mass %, more preferably more than 1 mass %.In addition, from the aspect that suppresses microbial proliferation and the aspect of handleability, be preferably below 10.0 mass %, more preferably below 7.0 mass %, more preferably below 5.0 mass %.And, the moisture content in solid composition is preferably more than 0.1 mass % and below 10.0 mass %, more preferably more than 0.5 mass % and below 7.0 mass %, more preferably more than 1 mass % and below 5.0 mass %.

[0044] The analysis of the water content in this specification was performed according to the method described in the Examples below.

[0045] The solid composition of the present invention is not particularly limited as long as it is solid at room temperature (25°C). Specific dosage forms include capsules, granules, powders, tablets (including chewable tablets), pills, and lozenges, among other oral solid preparations. Granules, powders, and tablets are preferred because they can be taken in small amounts at a time and are easy and convenient to take as food. While these solid compositions can be taken directly, they are preferably taken by mixing with water or a beverage for ease of ingestion.

[0046] When preparing such a solid state composition, an acceptable carrier can be appropriately used in combination as needed. As a carrier, for example, an excipient (for example, lactose, starches (starch, processed starch, dextrin, etc.), crystalline cellulose, sucrose, light anhydrous silicic acid, calcium hydrogen phosphate), a binder (for example, hydroxypropyl methylcellulose, hydroxypropyl cellulose, gelatin, alpha-starch, polyvinyl pyrrolidone, polyvinyl alcohol, pullulan, methylcellulose, hydrogenated oil), a disintegrant (for example, carboxymethyl cellulose, carboxymethyl cellulose calcium, cross-linked sodium carboxymethyl cellulose, cross-linked polyvinylpolypyrrolidone, corn starch, low-substituted hydroxypropyl cellulose), a lubricant (for example, calcium stearate, magnesium stearate, sucrose fatty acid ester, sodium stearyl fumarate, talc), a flowability improver (for example, silicon dioxide), a flavoring agent (for example, steviol glycosides, aspartame), a flavoring, a bulking agent, a surfactant, a dispersant, a buffer, a coating agent, and a diluent, etc.

[0047] As an excipient, dextrin is preferred from the perspective of improving the flavor after storage. Dextrin has a molecular structure in which sugars are polymerized through glycosidic bonds. Examples of sugar bonding methods include α-1,4 bonds, α-1,6 bonds, β-1,2 bonds, β-1,3 bonds, β-1,4 bonds, and β-1,6 bonds. These bonding methods may be a single bonding method or two or more bonding methods. Regarding the DE (Dextrose Equivalent) value of dextrin, from the perspective of improving solubility, it is preferably set to 5 or more, more preferably to 10 or more. In addition, from the perspective of suppressing browning of the solid composition, it is preferably set to 30 or less, more preferably to 25 or less, and even more preferably to 20 or less. The dextrose equivalent (DE) value is the ratio of reducing sugars to the total solid content when reducing sugars are measured as glucose, and is an indicator of the degree of decomposition of starch decomposition products. The dextrose equivalent (DE) value can be measured by the Willstatter-Schudel method.

[0048] About the content of carrier, can be suitably set in the range that does not damage the purpose of the present invention. Especially, about excipient, from the viewpoint of making the milk taste after storage good, in solid composition, preferably be set to 0.5~75 mass %, more preferably be set to 0.5~70 mass %, further preferably be set to 5~60 mass %, further more preferably be set to 10~56 mass %, further more preferably be set to 15~57 mass %. In addition, about the content of dextrin, from the viewpoint of making the milk taste after storage good, in excipient, preferably be set to 1~100 mass %, more preferably be set to 9~100 mass %, further preferably be set to 15~100 mass %, further more preferably be set to 25~100 mass %, further more preferably be set to 27~100 mass %.

[0049] The solid composition of the present invention can be manufactured by a common method, and an appropriate method can be used. For example, it can be manufactured by mixing components (A) to (C), carriers and / or additives added as needed. There is no particular limitation on the mixing order of the components, and they can be added in any order or simultaneously. As a mixing method, appropriate methods such as stirring and oscillation can be used, or a mixing device can be used. The mixing mode of the mixing device can be a container rotating type or a container fixed type. As a container rotating type, for example, a horizontal cylindrical type, a V-type, a biconical type, and a cubic type can be used. In addition, as a container fixed type, for example, a ribbon type, a spiral type, a conical spiral type, a paddle type, a fluidized bed type, and a Philips mixer can be used.

[0050] Alternatively, granules can be prepared by a known granulation method. Examples of granulation methods include spray granulation, fluidized bed granulation, compression granulation, tumbling granulation, stirring granulation, extrusion granulation, and powder coating granulation. Granulation conditions can be appropriately selected depending on the granulation method. Fluidized bed granulation is preferred from the perspective of achieving higher uniformity of the particles and a higher granulation yield.

[0051] When preparing tablets, a mixture of components (A) to (C) and a carrier and / or additives added as needed may be directly compressed as a raw material powder, or the mixture may be granulated by the above-mentioned granulation method and then compressed using a tablet forming machine.

[0052] When tablets are produced by direct compression or by compression molding of granulated materials, a commonly used tablet molding machine such as a rotary tableting machine or a single-shot tableting machine can be used.

[0053] The compression molding pressure during tabletting is preferably about 10 to 30 MPa from the viewpoint of maintaining the hardness of the molded product.

[0054] The tablet preferably has a hardness that can withstand transportation and storage, and is preferably approximately 10N to 200N.

[0055] The tablet shape may be a variety of irregular shapes, such as circular, elliptical, oblong, or quadrilateral. From the perspective of ease of administration, a circular tablet is preferred. In the case of a round tablet, the diameter is preferably 3 to 30 mm, more preferably 3 to 20 mm, from the perspective of ease of administration. Furthermore, from the perspective of convenience and effectiveness, the weight of each tablet is preferably 0.1 to 6 g.

[0056] From the perspective of improving the milk flavor both initially and after storage and suppressing the occurrence of deteriorated flavor, the solid composition of the present invention is preferably a solid composition comprising the following components (A), (B), and (C) and dextrin:

[0057] (A) milk-derived sphingomyelin, greater than 0.11% by mass and less than 3.16% by mass;

[0058] (B) sugar alcohols;

[0059] (C) Potassium,

[0060] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 9.0, and the content of dextrin is 0.5 to 75% by mass.

[0061] From the perspectives of improving the initial and post-storage milk flavor, achieving an effective intake amount for exhibiting physiological effects, and suppressing the generation of deteriorated flavors, the solid composition of the present invention is preferably a solid composition comprising the following components (A), (B), and (C):

[0062] (A) a material containing milk-derived sphingomyelin, wherein the content of milk-derived sphingomyelin is 0.2% by mass or more and 2.73% by mass or less;

[0063] (B) sugar alcohols;

[0064] (C) Potassium;

[0065] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 9.0.

[0066] From the perspectives of improving the initial and post-storage milk flavor, ensuring an effective intake amount for exhibiting physiological effects, suppressing the generation of deteriorated flavor, and suppressing deterioration of the flavor of the solid composition as a whole, the solid composition of the present invention is preferably a solid composition comprising the following components (A), (B), and (C):

[0067] (A) a material containing milk-derived sphingomyelin, wherein the content of milk-derived sphingomyelin is 0.2% by mass or more and 2.73% by mass or less;

[0068] (B) one or more sugar alcohols selected from maltitol, erythritol, and xylitol, wherein the content thereof is 1% by mass or more and 70% by mass or less;

[0069] (C) Potassium,

[0070] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 7.6.

[0071] From the perspectives of improving the milky flavor both initially and after storage, achieving an effective intake amount for exhibiting physiological effects, suppressing the generation of deteriorated flavor, and suppressing the loss of flavor of the solid composition as a whole, the solid composition of the present invention is preferably a solid composition comprising the following components (A), (B), and (C) and dextrin:

[0072] (A) a material containing milk-derived sphingomyelin, wherein the content of milk-derived sphingomyelin is 0.2% by mass or more and 2.73% by mass or less;

[0073] (B) 1% to 70% by mass of one or more sugar alcohols selected from maltitol, erythritol, and xylitol;

[0074] (C) Potassium,

[0075] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 9.0, and the content of dextrin is 0.5 to 75% by mass.

[0076] From the perspectives of improving the milky flavor both initially and after storage, suppressing the generation of deteriorated flavor, imparting a milky flavor, and improving the melt-in-the-mouth feel, the solid composition of the present invention is preferably a solid composition comprising the following components (A), (B), and (C) and skim milk powder:

[0077] (A) a milk-derived sphingomyelin-containing substance, wherein the milk-derived sphingomyelin content is greater than 0.11% by mass and less than 3.16% by mass;

[0078] (B) sugar alcohols;

[0079] (C) Potassium;

[0080] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 9.0, and the content of the skim milk powder is 10 to 60% by mass.

[0081] From the perspectives of improving the milky flavor both initially and after storage, suppressing the occurrence of deteriorated flavors, and suppressing bitterness, astringency, and powdery texture, the solid composition of the present invention is preferably a solid composition comprising the following components (A), (B), and (C):

[0082] (A) a milk-derived sphingomyelin-containing substance, wherein the milk-derived sphingomyelin content is greater than 0.11% by mass and less than 3.16% by mass;

[0083] (B) sugar alcohols;

[0084] (C) Potassium,

[0085] The mass ratio of the component (C) to the component (A) [(C) / (A)] is 0.2 to 9.0, and the content of the casein hydrolyzate is 30% by mass or less.

[0086] [Example]

[0087] [Analysis method]

[0088] (1) Protein analysis

[0089] The protein content was determined using the combustion method with a nitrogen-protein conversion factor of 6.38.

[0090] (2) Lipid analysis

[0091] Lipid content is determined by acid decomposition. Weigh 1 g of the sample and add hydrochloric acid to decompose it. Then, add diethyl ether and petroleum ether and stir to mix. Remove the ethereal layer and wash with water. After distilling off the solvent and drying, weigh the sample to determine the lipid content.

[0092] (3) Determination of moisture

[0093] The moisture content was determined by a normal pressure heat drying method (drying at 105° C. for 4 hours and then measuring the weight).

[0094] (4) Analysis of carbohydrates

[0095] The carbohydrate content is determined by subtracting the protein content, lipid content, ash content, and water content in the sample from the mass of the sample.

[0096] The ash content was determined by a direct ashing method (a sample was ashed at 550° C. and then the weight was measured).

[0097] (5) Analysis of milk-derived sphingomyelin

[0098] Analysis was performed using a Hitachi, Ltd. high-performance liquid chromatograph equipped with a GL Science column (Inertsil SIL-100A, 4.6 mm × 250 mm, 5 μm). The column temperature was 40°C, the mobile phase was acetonitrile / methanol / water (68 / 25 / 7) containing 0.1 v / v% phosphoric acid, and the flow rate was 1.2 mL / min. The sample injection volume was 20 μL, and the absorbance at a wavelength of 210 nm was used for the detection of milk-derived sphingomyelin. The amount of milk-derived sphingomyelin was determined using 1,2-dimyristoyl-sn-glycero-3-phosphocholine as an internal standard.

[0099] (6) Analysis of potassium

[0100] The content was determined by atomic absorption spectrophotometry (hydrochloric acid extraction method).

[0101] [raw material]

[0102] As the milk-derived sphingomyelin, a sphingomyelin-containing material 1 prepared by centrifuging cream obtained from milk, treating the resulting butter milk with a UF (Ultra Filtration) membrane, and then spray-drying the resulting butter milk was used.

[0103] The composition of milk-derived sphingomyelin-containing material 1 is: water: 2.4 g / 100 g, protein: 51.7 g / 100 g, lipid: 28.8 g / 100 g, ash: 4.8 g / 100 g, carbohydrate: 12.3 g / 100 g, including milk-derived sphingomyelin: 3.79 g / 100 g, and potassium: 399 mg / 100 g.

[0104] In addition, the following raw materials were used.

[0105] Potassium: potassium chloride, Kanto Chemical Co., Ltd.

[0106] Maltitol: LESYS fine powder, Mitsubishi Corporation Life Sciences Co., Ltd.

[0107] Erythritol: Kotobusan Co., Ltd.

[0108] Xylitol: Xylitol powder, Nippon Garlic Co., Ltd.

[0109] Dextrin: Sundek #100, DE2-5, Sanwa Starch Industries, Ltd.

[0110] Examples 1 to 15 and Comparative Examples 1 to 5

[0111] Potassium chloride was ground in a mortar. The raw material components were mixed according to the formulation described in Table 1, and the mixture was passed through a 20-mesh sieve to obtain a mixed powder.

[0112] The "milky taste" (initial milky taste) of the obtained mixed powder was evaluated according to the judgment criteria shown below. In addition, about 20 g of the obtained mixed powder was packaged in aluminum and stored in a constant temperature bath at 55°C for 5 days. After storage, the "milky taste" (milky taste after storage) and "deteriorated flavor" of the stored product were evaluated according to the judgment criteria shown below. The evaluation was conducted by 3 professional sensory inspectors who first evaluated all samples, with the highest-rated example being rated "5" and the lowest-rated example being rated "1". Then, the other samples were relatively positioned according to a 5-level scale between "1" and "5". Scoring was performed based on the discussion of the 3 professional sensory inspectors.

[0113] The results are shown in Table 1.

[0114] [Milk flavor]

[0115] 5: The milky taste is strongly felt.

[0116] 4: A slightly stronger milky taste is felt.

[0117] 3: Slightly tastes milky.

[0118] 2: Almost no milky taste was detected.

[0119] 1: No milky taste was detected.

[0120] [Deteriorated flavor]

[0121] 5: No deteriorated flavor was perceived.

[0122] 4: Almost no deteriorated flavor was felt.

[0123] 3: A slightly deteriorated flavor was perceived.

[0124] 2: A deteriorated flavor is perceived.

[0125] 1: A deteriorated flavor is strongly felt.

[0126]

[0127]

[0128] Examples 16 to 21

[0129] In the cases where the sugar alcohol in component (B) was replaced with another component (Examples 16 and 17), and in the cases where sphingomyelin-containing material 2 (prepared by centrifuging cream obtained from milk and spray-drying the resulting butter serum) was used as the milk-derived sphingomyelin (Examples 18 to 21), mixed powders were obtained by the same method as in Example 1. The "milky flavor" (initial milky flavor), the "milky flavor" (milky flavor after storage) of the obtained mixed powders, and the "deteriorated flavor" were evaluated in the same manner as above.

[0130] The results are shown in Table 2.

[0131] The composition of milk-derived sphingomyelin-containing material 2 is: water: 4.0 g / 100 g, protein: 29.5 g / 100 g, lipid: 11.2 g / 100 g, ash: 6.6 g / 100 g, carbohydrate: 48.7 g / 100 g, including milk-derived sphingomyelin: 1.55 g / 100 g, and potassium: 1600 mg / 100 g.

[0132]

[0133] As shown in Tables 1 and 2, Examples 1 to 21 containing sugar alcohol and potassium at a specific ratio relative to milk-derived sphingomyelin allowed the milky flavor of milk-derived sphingomyelin to be felt both initially and after storage, and showed little deterioration in flavor.

[0134] In contrast, a degraded flavor was perceived in Comparative Example 1, which contained a sugar alcohol but had a low potassium to milk-derived sphingomyelin ratio, Comparative Example 4, which contained a high milk-derived sphingomyelin amount, and Comparative Example 5, which contained no sugar alcohol. In Comparative Example 2, which contained a high potassium to milk-derived sphingomyelin ratio, Comparative Example 3, which contained a low milk-derived sphingomyelin amount, and Comparative Example 5, which contained no sugar alcohol, the milky flavor of the milk-derived sphingomyelin was weak both initially and after storage.

Claims

1. A solid composition, wherein Contains the following ingredients (A), (B) and (C): (A) milk-derived sphingomyelin, 0.30% to 3.0% by mass; (B) sugar alcohols, 1% to 70% by mass; (C) potassium, 0.2 mass % to 15 mass %; The mass ratio (C) / (A) of the component (C) to the component (A) is 0.2 to 9.0, and the mass ratio (B) / (A) of the component (B) to the component (A) is 5 to 70.

2. The solid composition according to claim 1, wherein The mass ratio (C) / (A) of the component (C) to the component (A) is 0.4 to 7.

6.

3. The solid composition according to claim 1, wherein The milk-derived sphingomyelin-containing material is contained as the component (A), and the content thereof is 0.30% by mass or more and 2.73% by mass or less as the milk-derived sphingomyelin.

4. The solid composition according to any one of claims 1 to 3, wherein (B) Sugar alcohol is one or more selected from maltitol, erythritol, and xylitol.

5. The solid composition according to any one of claims 1 to 3, wherein (B) The content of sugar alcohol is 5% by mass or more.

6. The solid composition according to any one of claims 1 to 3, wherein The mass ratio (B) / (A) of the component (B) to the component (A) is 8 to 70.

7. The solid composition according to any one of claims 1 to 3, wherein Milk-derived sphingomyelin is sphingomyelin derived from milk.

8. The solid composition according to any one of claims 1 to 3, wherein (C) The potassium content is 0.2% by mass or more and 8% by mass or less.

9. The solid composition according to any one of claims 1 to 3, wherein It further contains dextrin.

10. The solid composition according to claim 9, wherein The content of dextrin in the solid composition is 0.5 to 75% by mass.

11. The solid composition according to any one of claims 1 to 3, wherein It further contains skimmed milk powder.

12. The solid composition according to claim 11, wherein The content of skim milk powder in the solid composition is 10 to 60% by mass.

13. The solid composition according to any one of claims 1 to 3, wherein It further contains casein hydrolysate.

14. The solid composition according to claim 13, wherein The content of the casein hydrolyzate in the solid composition is 30% by mass or less.

15. Use of the solid composition according to any one of claims 1 to 14 for ingestion by mixing with water or a beverage.

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