然而，有即便利用專利文獻1之方法亦感覺到葡萄糖胺鹽之鹽味之情形，尤其是若將葡萄糖胺鹽以較高之濃度調配於固形組合物中，則難以減少鹽味。 因此，本發明係關於提供一種儘管含有高濃度之葡萄糖胺鹽，鹽味亦較少之風味良好之固形組合物。 本發明者發現：藉由將特定量之乳脂肪球皮膜成分與葡萄糖胺鹽組合，而減少來自葡萄糖胺鹽之鹽味以成為良好之風味。此處，所謂乳脂肪球皮膜成分(MFGM；Milk Fat Globule Membrane，乳脂肪球膜)，係被覆自乳腺分泌之乳脂肪球之膜成分(非專利文獻1)。 然而，若大量調配乳脂肪球皮膜成分，則於食用時產生黏附感，尤其是於咀嚼而食用固形組合物之情形時容易附著於牙齒上，此時發現：藉由一併含有葡萄糖胺鹽，可製成於口內之附著性得到改善而容易攝取之固形組合物。 根據本發明，可提供一種儘管高濃度地含有葡萄糖胺鹽，亦減少了來自葡萄糖胺鹽之鹽味且容易攝取之風味良好之固形組合物。 本發明中所使用之(A)葡萄糖胺鹽係葡萄糖胺(C6
H13
NO5
，分子量為179.17)之鹽。葡萄糖胺可為D體亦可為L體，亦可為兩種異構物混合存在之DL體，但較佳為D體。又，亦可為α型與β型中之任一種。 作為(A)葡萄糖胺鹽，例如可列舉：鹽酸鹽、硫酸鹽、磷酸鹽等無機酸鹽；乙酸鹽、丙酸鹽、酒石酸鹽、反丁烯二酸鹽、順丁烯二酸鹽、蘋果酸鹽、檸檬酸鹽、甲磺酸鹽、對甲苯磺酸鹽、三氟乙酸鹽等有機酸鹽。其中，較佳為無機酸鹽，更佳為鹽酸鹽、硫酸鹽。 (A)葡萄糖胺鹽可藉由自蟹或蝦等之甲殼等獲得之甲殼素之酵素處理、水解、微生物醱酵、化學合成等公知之方法進行製造，亦可使用市售者。 (A)葡萄糖胺鹽可使用一種或將兩種以上組合而使用。 本發明之固形組合物中，(A)葡萄糖胺鹽之含量為40～70質量%(以下，簡稱為「%」)，就有效地表現出生理效果之方面，及作為攝取形態可實現一次攝取少量之方面而言，較佳為45%以上，進而較佳為50%以上，又，就風味之方面而言，較佳為66%以下。固形組合物中之(A)葡萄糖胺鹽之含量較佳為45%以上且66%以下，進而較佳為50%以上且66%以下。 固形組合物中之葡萄糖胺鹽之含量可藉由高效液相層析儀法進行測定。 本發明中所使用之(B)乳脂肪球皮膜成分係定義為被覆乳脂肪球之膜、及構成膜之成分之混合物。乳脂肪球皮膜通常其乾燥重量之約一半由脂質構成，作為該脂質，已知有包含甘油三酸或磷脂質、鞘糖脂(三浦晉，FOOD STYLE21，2009及Keenan TW，應用科學出版社，1983，pp89-pp130)。作為磷脂質，已知包含神經鞘磷脂等鞘磷脂、磷脂醯膽鹼或磷脂醯乙醇胺等甘油磷脂質。 又，作為脂質以外之成分，已知包含被稱為乳黏蛋白之糖蛋白質(Mather，Biochim Biophys Acta，1978)。 關於本發明中所使用之(B)乳脂肪球皮膜成分，就減少來自葡萄糖胺鹽之鹽味之方面而言，脂質之含量較佳為10%以上，進而較佳為20%以上，進而較佳為30%以上，又，就風味、處理之方面而言，較佳為100%以下，進而較佳為90%以下，進而較佳為60%以下。乳脂肪球皮膜成分中之脂質之含量較佳為10～100%，進而較佳為20～90%，進而較佳為30～60%。 關於(B)乳脂肪球皮膜成分，就減少來自葡萄糖胺鹽之鹽味之方面而言，磷脂質之含量較佳為5%以上，進而較佳為8%以上，進而較佳為10%以上，進而較佳為15%以上，又，就風味、操作性之方面而言，較佳為100%以下，進而較佳為85%以下，進而較佳為70%以下，進而較佳為60%以下。乳脂肪球皮膜成分中之磷脂質之含量較佳為5～100%，進而較佳為8～85%，進而較佳為10～70%，進而較佳為15～60%。 關於(B)乳脂肪球皮膜成分，就減少來自葡萄糖胺鹽之鹽味之方面而言，較佳為包含神經鞘磷脂作為磷脂質。乳脂肪球皮膜成分中之神經鞘磷脂之含量較佳為1%以上，進而較佳為2%以上，進而較佳為3%以上，又，就風味、操作性之方面而言，較佳為50%以下，進而較佳為30%以下，進而較佳為25%以下，進而較佳為20%以下。乳脂肪球皮膜成分中之神經鞘磷脂之含量較佳為1～50%，進而較佳為2～30%，進而較佳為3～25%，進而較佳為3～20%。 又，就相同之觀點而言，乳脂肪球皮膜成分之全部磷脂質中之神經鞘磷脂含量較佳為3%以上，進而較佳為5%以上，進而較佳為10%以上，進而較佳為15%以上，又，較佳為50%以下，進而較佳為40%以下，進而較佳為35%以下，進而較佳為30%以下。乳脂肪球皮膜成分之全部磷脂質中之神經鞘磷脂含量較佳為3～50%，進而較佳為5～40%，進而較佳為10～35%，進而較佳為15～30%。 再者，於本說明書中，關於乳脂肪球皮膜成分中之脂質、磷脂質及神經鞘磷脂之含量、以及乳脂肪球皮膜成分之全部磷脂質中之神經鞘磷脂含量，係設為相對於乳脂肪球皮膜成分之乾燥物之質量比率。 上述之(B)乳脂肪球皮膜成分可藉由離心分離法或有機溶劑萃取法等公知之方法自原料乳獲得。例如可使用日本專利特開平3-47192號公報所記載之乳脂肪球皮膜成分之製備方法。又，可使用日本專利第3103218號公報、日本專利特開2007-89535號公報所記載之方法等。進而，亦可使用藉由利用透析、硫酸銨分級、凝膠過濾、等電點沈澱、離子交換層析法、溶劑分級等方法進行精製而提高了純度者。 再者，(B)乳脂肪球皮膜成分之形態並無特別限定，於室溫(15～25℃)下可為液狀、半固體狀(糊等)、固體狀(粉末、固形、顆粒等)等中之任一種，亦可將該等單獨使用或組合兩種以上使用。 作為(B)乳脂肪球皮膜成分之原料乳，可列舉：牛乳或羊乳等。其中，就被廣泛食用且廉價之方面而言，較佳為牛乳。又，關於原料乳，除鮮乳、全乳粉或加工乳等原料乳以外，亦包含乳製品，作為乳製品，可列舉：酪乳、酪乳油、奶油乳清、乳清蛋白質濃縮物(WPC)等。 酪乳係於自將牛乳等進行離心分離所獲得之奶油製造黃油粒時獲得，由於在該酪乳中含有大量乳脂肪球皮膜成分，故而亦可直接使用酪乳作為乳脂肪球皮膜成分。同樣地，由於在製造酪乳油時所產生之奶油乳清中亦含有大量乳脂肪球皮膜成分，故而亦可直接使用奶油乳清作為乳脂肪球皮膜成分。 (B)乳脂肪球皮膜成分亦可使用市售品。作為該市售品，可列舉：MEGGLE JAPAN(股)製造之「BSCP」、雪印乳業(股)製造之「Milk Ceramide MC-5」、New Zealand Milk Products(股)製造之「Phospholipid Concentrate系列(500，700)」等。 本發明之固形組合物中，(B)乳脂肪球皮膜成分之含量為10～60%。藉由含有乳脂肪球皮膜成分10%以上，可減少葡萄糖胺鹽之鹽味。關於固形組合物中之乳脂肪球皮膜成分之含量，就減少來自葡萄糖胺鹽之鹽味之方面而言，更佳為15%以上，進而較佳為20%以上，進而較佳為30%以上。 另一方面，若乳脂肪球皮膜成分之量增加，則存在於食用時產生黏附感，而於口內尤其是進行咀嚼而食用固形組合物之情形時附著於牙齒上而變得難以攝取之傾向。因此，就食用時於口內或牙齒上之黏附感、附著較少之方面而言，又，考慮風味，乳脂肪球皮膜成分較佳為50%以下，更佳為45%以下。 固形組合物中之(B)乳脂肪球皮膜成分之含量較佳為15%以上且60%以下，進而較佳為20%以上且50%以下，進而較佳為30%以上且45%以下。 又，本發明之固形組合物中，關於磷脂質之含量，就減少來自葡萄糖胺鹽之鹽味之方面而言，較佳為1%以上，進而較佳為3%以上，又，就餘味良好之方面而言，較佳為30%以下，進而較佳為10%以下。固形組合物中之磷脂質之含量較佳為1～30%，進而較佳為3～10%。 本發明之固形組合物中，關於神經鞘磷脂之含量，就減少來自葡萄糖胺鹽之鹽味之方面而言，較佳為0.3%以上，進而較佳為0.5%以上，又，較佳為5%以下，進而較佳為4%以下。固形組合物中之神經鞘磷脂之含量較佳為0.3～5%，進而較佳為0.5～4%。 乳脂肪球皮膜成分中或固形組合物中之脂質、磷脂質、及神經鞘磷脂之含量可藉由酸分解法、比色法或薄層層析法進行測定。 於本發明之固形組合物中，關於固形組合物中之成分(A)與成分(B)之含有質量比[(B)/(A)]，就減少來自葡萄糖胺鹽之鹽味之方面而言，較佳為0.15以上，進而較佳為0.18以上，進而較佳為0.2以上，進而較佳為0.65以上。又，就食用時於口內或牙齒上之黏附感、附著較少之方面而言，較佳為1.5以下，進而較佳為0.8以下，進而較佳為0.7以下。作為該質量比之範圍，就減少來自葡萄糖胺鹽之鹽味之觀點、與食用時於口內或牙齒上之黏附感、附著較少之觀點之平衡性而言，較佳為0.15以上且1.5以下，進而較佳為0.18以上且1.5以下，進而較佳為0.2以上且0.8以下，進而較佳為0.2以上且0.7以下，進而較佳為0.65以上且0.7以下。 於固形組合物之形態為下述之片劑等固形形態之情形時，關於其中之成分(A)與成分(B)之含有質量比[(B)/(A)]，就減少來自葡萄糖胺鹽之鹽味之方面而言，較佳為0.15以上，進而較佳為0.18以上，進而較佳為0.2以上，進而較佳為0.6以上。又，就食用時於口內或牙齒上之黏附感、附著較少之方面而言，較佳為1.5以下，進而較佳為0.8以下，進而較佳為0.7以下。 又，於固形組合物之形態為散劑或顆粒劑等粉末形態、顆粒形態之情形時，關於其中之成分(A)與成分(B)之含有質量比[(B)/(A)]，就減少來自葡萄糖胺鹽之鹽味之方面而言，較佳為0.65以上，進而較佳為1以上。又，就食用時於口內或牙齒上之黏附感、附著較少之方面而言，較佳為1.5以下。 於本發明之固形組合物中，就改善乳脂肪球皮膜成分之食用時於口內或牙齒上之黏附感、附著性之方面而言，固形組合物中之(A)葡萄糖胺鹽之平方量與(B)乳脂肪球皮膜成分之量的質量比[(B)/(A)2
]較佳為0.02以下，進而較佳為0.015以下，進而較佳為未達0.012。又，該質量比較佳為0.002以上。 於本發明之固形組合物中，除上述成分以外，亦可於無損本發明之效果之範圍內適宜調配礦物質(例如，鈣、鎂、鐵、鋅、鉻、硒、錳、鉬、銅、碘、磷、鉀、鈉)、維生素(例如，維生素A、維生素B1、維生素B2、維生素B6、維生素B12、維生素C、維生素E、葉酸及該等之鹽、或該等之酯)、甜味劑(例如，果糖、葡萄糖、半乳糖、木糖等單糖；蔗糖、乳糖、麥芽糖、海藻糖、異麥芽寡糖、半乳寡糖、低聚果糖、乳果寡糖、大豆寡糖、異麥芽酮糖、偶合糖等寡糖；糖醇、糖精、蔗糖素、甜菊、乙醯磺胺酸鉀等合成甜味劑)、界面活性劑、酸味劑、香料、著色劑、防腐劑等。 本發明之固形組合物意指於室溫(15～25℃)下為固形態者，可列舉：粉末、固形、顆粒等形態。進而，作為具體之製劑(劑型)，例如可列舉：膠囊劑、顆粒劑、散劑、片劑、丸劑、口含劑等。其中，就攝取簡便之方面、作為食品進行攝取之方面而言，較佳為片劑、顆粒劑、散劑，更佳為片劑。 於製備固形組合物時，可視需要而調配所容許之載體。例如可列舉：賦形劑(例如，乳糖、澱粉類、結晶纖維素、輕質無水矽酸、磷酸氫鈣等)、結合劑(例如，羥丙基甲基纖維素、羥丙基纖維素、明膠、α化澱粉、聚乙烯吡咯啶酮、聚乙烯醇、支鏈澱粉、甲基纖維素、氫化油等)、崩解劑(例如，羧甲基纖維素、羧甲基纖維素鈣、交聯羧甲基纖維素鈉、交聯聚維酮、玉米澱粉、低取代羥丙基纖維素等)、潤滑劑(例如，硬脂酸鈣、硬脂酸鎂、反丁烯二酸硬脂酯鈉、滑石、二氧化矽等)、增量劑、分散劑、緩衝劑、稀釋劑等載體。 本發明之固形組合物係依據常法進行製造，並無特別限制。 例如，於製造散劑之情形時，將(A)葡萄糖胺鹽、(B)乳脂肪球皮膜成分及視需要添加之添加劑進行混合，可直接使用該混合物，亦可將混合物進行粉碎而使用。散劑較佳為全部通過18號(850 μm)篩子，更佳為殘留於300號(500 μm)篩子上者為總量之5%以下。 顆粒劑可藉由將(A)葡萄糖胺鹽、(B)乳脂肪球皮膜成分及視需要添加之添加劑進行混合，並使用乾式造粒法、濕式造粒法等將該混合物進行造粒而獲得。作為造粒法，可列舉：使用圓筒造粒機、球形整粒機、製粒機等之擠出造粒法、使用Speed Mill、Power Mill等之破碎造粒法、滾動造粒法、攪拌造粒法、流動層造粒法等。造粒物之平均粒徑較佳為設為45 μm～850 μm，進而較佳為設為100 μm～500 μm。 於製造片劑之情形時，可將原料粉末直接壓縮而進行成形(直接粉末壓縮法)，亦可使用上述乾式造粒法、濕式造粒法等進行造粒後，利用打錠成形機將造粒物進行壓縮而成形(顆粒壓縮法)。其中，就步驟之簡便性之方面而言，較佳為使用直接粉末壓縮法而製成片劑。 於直接或將造粒物進行壓縮而成形從而製造片劑之情形時，作為打錠成形機，可使用旋轉式打錠機或單銃式打錠機等通常所使用者。 將本發明之態樣及較佳之實施態樣示於以下。 ＜1＞一種固形組合物，其含有以下之成分(A)及(B)：(A)葡萄糖胺鹽 40～70質量%、(B)乳脂肪球皮膜成分 10～60質量%。＜2＞如＜1＞記載之固形組合物，其中(A)葡萄糖胺鹽較佳為選自葡萄糖胺之無機酸鹽及葡萄糖胺之有機酸鹽中之一種或兩種以上，更佳為選自葡萄糖胺之鹽酸鹽、硫酸鹽、磷酸鹽、乙酸鹽、丙酸鹽、酒石酸鹽、反丁烯二酸鹽、順丁烯二酸鹽、蘋果酸鹽、檸檬酸鹽、甲磺酸鹽、對甲苯磺酸鹽及三氟乙酸鹽中之一種或兩種以上，進而較佳為葡萄糖胺之鹽酸鹽、硫酸鹽或該等之組合。＜3＞如＜1＞或＜2＞記載之固形組合物，其中固形組合物中之(A)葡萄糖胺鹽之含量較佳為45質量%以上，更佳為50質量%以上，又，較佳為66質量%以下，又，較佳為45質量%以上且66質量%以下，更佳為50質量%以上且66質量%以下。＜4＞如＜1＞至＜3＞中任一項記載之固形組合物，其中(B)乳脂肪球皮膜成分之脂質之含量較佳為10質量%以上，更佳為20質量%以上，進而較佳為30質量%以上，又，較佳為100質量%以下，更佳為90質量%以下，進而較佳為60質量%以下，又，較佳為10～100質量%，更佳為20～90質量%，進而較佳為30～60質量%。＜5＞如＜1＞至＜4＞中任一項記載之固形組合物，其中(B)乳脂肪球皮膜成分之磷脂質之含量較佳為5質量%以上，更佳為8質量%以上，進而較佳為10質量%以上，進而較佳為15質量%以上，又，較佳為100質量%以下，更佳為85質量%以下，進而較佳為70質量%以下，進而較佳為60質量%以下，又，較佳為5～100質量%，更佳為8～85質量%，進而較佳為10～70質量%，進而較佳為15～60質量%。＜6＞如＜1＞至＜5＞中任一項記載之固形組合物，其中(B)乳脂肪球皮膜成分之神經鞘磷脂之含量較佳為1質量%以上，更佳為2質量%以上，進而較佳為3質量%以上，又，較佳為50質量%以下，更佳為30質量%以下，進而較佳為25質量%以下，進而較佳為20質量%以下，又，較佳為1～50質量%，更佳為2～30質量%，進而較佳為3～25質量%，進而較佳為3～20質量%。＜7＞如＜1＞至＜6＞中任一項記載之固形組合物，其中(B)乳脂肪球皮膜成分之全部磷脂質中之神經鞘磷脂之含量較佳為3質量%以上，更佳為5質量%以上，進而較佳為10質量%以上，進而較佳為15質量%以上，又，較佳為50質量%以下，更佳為40質量%以下，進而較佳為35質量%以下，進而較佳為30質量%以下，又，較佳為3～50質量%，更佳為5～40質量%，進而較佳為10～35質量%，進而較佳為15～30質量%。＜8＞如＜1＞至＜7＞中任一項記載之固形組合物，其中固形組合物中之(B)乳脂肪球皮膜成分之含量較佳為15質量%以上，更佳為20質量%以上，進而較佳為30質量%以上，又，較佳為50質量%以下，更佳為45質量%以下，又，較佳為15質量%以上且60質量%以下，更佳為20質量%以上且50質量%以下，進而較佳為30質量%以上且45質量%以下。＜9＞如＜1＞至＜8＞中任一項記載之固形組合物，其中固形組合物中之磷脂質之含量較佳為1質量%以上，更佳為3質量%以上，又，較佳為30質量%以下，更佳為10質量%以下，又，較佳為1～30質量%，更佳為3～10質量%。＜10＞如＜1＞至＜9＞中任一項記載之固形組合物，其中固形組合物中之神經鞘磷脂之含量較佳為0.3質量%以上，更佳為0.5質量%以上，又，較佳為5質量%以下，更佳為4質量%以下，又，較佳為0.3～5質量%，更佳為0.5～4質量%。 ＜11＞如＜1＞至＜10＞中任一項記載之固形組合物，其中固形組合物中之成分(A)與成分(B)之含有質量比[(B)/(A)]較佳為0.15以上，更佳為0.18以上，進而較佳為0.2以上，進而較佳為0.65以上，又，較佳為1.5以下，更佳為0.8以下，進而較佳為0.7以下，又，較佳為0.15以上且1.5以下，更佳為0.18以上且1.5以下，進而較佳為0.2以上且0.8以下，進而較佳為0.2以上且0.7以下，進而較佳為0.65以上且0.7以下。 ＜12＞如＜1＞至＜10＞中任一項記載之固形組合物，其中於固形組合物之形態為固形態之情形時，固形組合物中之成分(A)與成分(B)之含有質量比[(B)/(A)]較佳為0.15以上，更佳為0.18以上，進而較佳為0.2以上，進而較佳為0.6以上，又，較佳為1.5以下，更佳為0.8以下，進而較佳為0.7以下，又，較佳為0.15以上且1.5以下，更佳為0.18以上且0.8以下，進而較佳為0.2以上且0.7以下，進而較佳為0.6以上且0.7以下。 ＜13＞如＜1＞至＜10＞中任一項記載之固形組合物，其中於固形組合物之形態為粉末形態、或顆粒形態之情形時，固形組合物中之成分(A)與成分(B)之含有質量比[(B)/(A)]較佳為0.65以上，更佳為1以上，又，較佳為1.5以下，又，較佳為0.65以上且1.5以下，更佳為1以上且1.5以下。 ＜14＞如＜1＞至＜13＞中任一項記載之固形組合物，其中固形組合物中之(A)葡萄糖胺鹽之平方量與(B)乳脂肪球皮膜成分之量的質量比[(B)/(A)2
]較佳為0.02以下，更佳為0.015以下，進而較佳為未達0.012，又，較佳為0.002以上，又，較佳為0.002以上且0.02以下，更佳為0.002以上且0.015以下，進而較佳為0.002以上且未達0.012。 ＜15＞如＜1＞至＜14＞中任一項記載之固形組合物，其中固形組合物之形態較佳為膠囊劑、顆粒劑、散劑、片劑、丸劑或口含劑，更佳為片劑、顆粒劑或散劑，進而較佳為片劑。 [實施例] [原料] 使用以下之原料。 葡萄糖胺鹽酸鹽：Koyo Chemical股份有限公司 葡萄糖胺硫酸鹽：JBiChem Vina-health Biochemical Co., Ltd. 麥芽糖醇：Amaruti MR-50，Mitsubishi Shoji Foodtech股份有限公司 支鏈澱粉：重量平均分子量70,000，林原(股) 硬脂酸鈣：AULABRITE CA-65，日油(股) 乳脂肪球皮膜成分係使用自牛乳製備而成者。 乳脂肪球皮膜成分之含水量為3.6%。乳脂肪球皮膜成分之組成以乾燥物換算計為碳水化合物：11.3%、脂質：25.1%、蛋白質：53.6%。又，乳脂肪球皮膜成分中，磷脂質之含量以乾燥物換算計為16.6%，神經鞘磷脂之含量為3.6%。 上述之乳脂肪球皮膜成分之分析係如下述般進行。 (1)蛋白質之分析 蛋白質質量係使用凱氏法，以氮、蛋白質換算係數6.38之形式求出。 (2)脂質之分析 脂質量係利用酸分解法求出。稱取試樣1 g，添加鹽酸，使之分解後，添加二乙醚及石油醚並進行攪拌混合。將醚混合液層取出，進行水洗。將溶劑蒸餾去除，進行乾燥後，稱量重量，藉此求出脂質量。 (3)碳水化合物之分析 碳水化合物量係藉由自試樣之質量去除試樣中之蛋白質質量、脂質質量、灰分量、及水分量而求出。再者，灰分量係藉由直接灰化法(於550℃下使試樣灰化而測定重量)而求出，水分量係藉由常壓加熱乾燥法(於105℃下乾燥4小時而測定重量)而求出。 (4)磷脂質之分析 稱取試樣1 g，於氯仿及甲醇之2：1(V/V)混合液150 mL、100 mL、及20 mL中均質化後，添加0.88質量%(W/V)氯化鉀水溶液93 mL，於室溫下放置一夜。進行脫水過濾，將溶劑蒸餾去除後，添加氯仿而將總量設為50 mL。其後，分取2 mL，將溶劑蒸餾去除後，於550℃下加熱處理16小時，藉此使其灰化。使灰分溶解於6M鹽酸水溶液5 mL中後，添加蒸餾水，將總量設為50 mL。分取3 mL，添加鉬藍色顯色試劑5 mL、5質量%(W/V)抗壞血酸水溶液1 mL及蒸餾水而將總量設為50 mL，測定710 nm之吸光度。自使用磷酸二氫鉀之校準曲線求出磷量，將用磷量乘以25.4所得之值設為磷脂質量。 (5)神經鞘磷脂之分析 稱取試樣1 g，於氯仿及甲醇之2：1(V/V)混合液150 mL、100 mL、及20 mL中均質化後，添加0.88質量%(W/V)氯化鉀水溶液93 mL，於室溫下放置一夜。進行脫水過濾，將溶劑蒸餾去除後，添加氯仿而將總量設為50 mL。其後，分取10 mL，添加至二氧化矽筒管柱中。利用氯仿20 mL將管柱清洗後，利用甲醇30 mL使磷脂質溶出，將溶劑蒸餾去除後，溶解於氯仿1.88 mL中。於矽膠薄層板上負擔20 μL，使用四氫呋喃：丙酮：甲醇：水＝50：20：40：8(V/V)作為一維展開溶劑，使用氯仿：丙酮：甲醇：乙酸：水＝50：20：10：15：5(V/V)作為二維展開溶劑而進行二維展開。向展開後之薄層板噴霧Dittmer試劑，記錄神經鞘磷脂之點，添加3質量%(V/V)含硝酸之過氯酸溶液2 mL後，於170℃下進行3小時之加熱處理。添加蒸餾水5 mL後，添加鉬藍色顯色試劑5 mL、5質量%(W/V)抗壞血酸水溶液1 mL及蒸餾水而將總量設為50 mL，測定710 nm之吸光度。自使用磷酸二氫鉀之校準曲線求出磷量，將用磷量乘以25.4所得之值設為神經鞘磷脂量。 實施例1～11及比較例1～2 [固形組合物之製備] 以表1所記載之調配組成將各原料成分均勻地混合，而獲得粉末狀之組合物、顆粒或片劑。 顆粒係使用流動層造粒機(Freund Corporation製造)進行造粒。將造粒物進行乾燥而獲得平均粒徑約115 μm之造粒物。 片劑係使用單銃式打錠機(RIKEN製造)，並利用孔徑9 mm之環狀杵，以片劑重量360 mg/1片、10 MPa之打錠壓進行打錠而獲得9 mm之圓形片劑。 [鹽味之評價] 對上述中所獲得之固形組合物進行官能評價。具體而言，針對咀嚼、食用片劑、粉末、顆粒時之來自葡萄糖胺鹽酸鹽之鹽味，以比較例1之組合物作為標準品，藉由下述評價標準對其他樣品(實施例1～11)進行相對評價。取3名專業官能檢查員之平均值而設為評分。將結果示於表1。 (鹽味) 5：感覺到較標準品(比較例1)弱之鹽味 4：感覺到較標準品(比較例1)稍弱之鹽味 3：感到與標準品(比較例1)同等之鹽味 2：感覺到較標準品(比較例1)稍強之鹽味 1：感覺到較標準品(比較例1)強之酸味 [表1]
自表1明確地確認到，包含特定量之乳脂肪球皮膜成分之實施例1～11與比較例1(標準品)相比，葡萄糖胺鹽酸鹽之鹽味得到了減少。 [向牙齒之附著性之評價]針對上述中所獲得之固形組合物中之片劑，對咀嚼時向牙齒之附著性進行評價。具體而言，以比較例2之組合物作為標準品，藉由下述評價標準對其他樣品(實施例1、2、4、5、7、8、10及11)進行相對評價。取3名專業官能檢查員之平均值而設為評分。將結果示於表2。(向牙齒之附著性)5：與標準品(比較例2)相比，向牙齒之附著性較弱4：與標準品(比較例2)相比，向牙齒之附著性稍弱3：與標準品(比較例2)同等之附著性2：與標準品(比較例2)相比，向牙齒之附著性稍強1：與標準品(比較例2)相比，向牙齒之附著性較強[表2]
自表2可明確，若含有大量乳脂肪球皮膜成分，則於咀嚼時容易附著於牙齒上(比較例2)，此時，藉由與葡萄糖胺鹽酸鹽組合，亦可抑制向牙齒之附著性。 實施例12～21及比較例3 [固形組合物之製備] 使用葡萄糖胺硫酸鹽，依據表3所記載之調配組成，以與實施例1～11相同之方式獲得粉末狀之組合物、顆粒或片劑。 [鹽味之評價]針對上述中所獲得之固形組合物，以比較例3之組合物作為標準品，除此以外，以與上述相同之方式進行鹽味之相對評價。將結果示於表3。 [表3]
[向牙齒之附著性之評價]針對上述中所獲得之實施例21之片劑，與上述同樣地，以比較例2之組合物作為標準品，進行咀嚼時之向牙齒之附著性之相對評價。將結果示於表4。[表4]
自表3及表4確認到，包含特定量之乳脂肪球皮膜成分之實施例12～21與比較例3(標準品)相比，葡萄糖胺硫酸鹽之鹽味得到了減少。又，與比較例2相比，向牙齒之附著性亦得到了抑制。However, there is a case where the salty taste of the glucosamine salt is felt even by the method of Patent Document 1, and in particular, if the glucosamine salt is blended in the solid composition at a relatively high concentration, it is difficult to reduce the salty taste. Accordingly, the present invention is directed to a solid composition which provides a good flavor with a low salt taste despite the high concentration of glucosamine salt. The present inventors have found that by combining a specific amount of the milk fat globule membrane component with a glucosamine salt, the salty taste derived from the glucosamine salt is reduced to obtain a good flavor. Here, the milk fat globule membrane component (MFGM; Milk Fat Globule Membrane, milk fat globule membrane) is a membrane component that coats milk fat globules secreted from the mammary gland (Non-Patent Document 1). However, if a large amount of the milk fat globule film component is blended, a sticky feeling is generated when it is eaten, especially when it is chewed and the solid composition is easily attached to the tooth, and it is found that: by containing glucosamine salt together, A solid composition which is improved in adhesion in the mouth and which is easy to ingest. According to the present invention, it is possible to provide a solid composition which is excellent in flavor which is reduced from the salty taste of the glucosamine salt and which is easy to ingest, although it contains a glucosamine salt at a high concentration. The (A) glucosamine salt used in the present invention is a salt of glucosamine (C 6 H 13 NO 5 , molecular weight: 179.17). The glucosamine may be either a D body or an L body, or a DL body in which two isomers are mixed, but is preferably a D body. Further, it may be any of the α type and the β type. Examples of the (A) glucosamine salt include inorganic acid salts such as hydrochloride, sulfate, and phosphate; acetate, propionate, tartrate, fumarate, maleate, and An organic acid salt such as malate, citrate, methanesulfonate, p-toluenesulfonate or trifluoroacetate. Among them, a mineral acid salt is preferred, and a hydrochloride or a sulfate salt is more preferred. (A) The glucosamine salt can be produced by a known method such as enzyme treatment, hydrolysis, microbial fermentation, chemical synthesis, etc. of chitin obtained from a shell such as crab or shrimp, and may be used commercially. (A) Glucosamine salts may be used alone or in combination of two or more. In the solid composition of the present invention, the content of the (A) glucosamine salt is 40 to 70% by mass (hereinafter, abbreviated as "%"), and the physiological effect is effectively exhibited, and the ingestion can be achieved once. In a small amount, it is preferably 45% or more, more preferably 50% or more, and more preferably 66% or less in terms of flavor. The content of the (A) glucosamine salt in the solid composition is preferably 45% or more and 66% or less, and more preferably 50% or more and 66% or less. The content of the glucosamine salt in the solid composition can be determined by a high performance liquid chromatography method. The (B) milk fat globule film component used in the present invention is defined as a mixture of a film of a milk fat globule and a component constituting the film. The milk fat globule film usually has about half of its dry weight composed of lipids, and as the lipid, it is known to contain triglyceride or phospholipid, glycosphingolipid (San Pujin, FOOD STYLE21, 2009 and Keenan TW, Applied Science Press, 1983, pp89-pp130). As the phospholipid, a glycerophospholipid such as sphingomyelin such as sphingomyelin, phospholipid choline or phospholipid oxime ethanolamine is known. Further, as a component other than lipid, a glycoprotein called milk mucin (Mather, Biochim Biophys Acta, 1978) is known. The (B) milk fat globule film component used in the present invention has a lipid content of preferably 10% or more, more preferably 20% or more, in terms of reducing the salty taste derived from the glucosamine salt. The amount is preferably 30% or more, and is preferably 100% or less, more preferably 90% or less, and still more preferably 60% or less in terms of flavor and handling. The content of the lipid in the milk fat globule film component is preferably from 10 to 100%, more preferably from 20 to 90%, still more preferably from 30 to 60%. With respect to the (B) milk fat globule film component, the content of the phospholipid is preferably 5% or more, more preferably 8% or more, and still more preferably 10% or more in terms of reducing the salty taste derived from the glucosamine salt. Further, it is preferably 15% or more, and is preferably 100% or less, more preferably 85% or less, further preferably 70% or less, and further preferably 60% in terms of flavor and workability. the following. The content of the phospholipid in the milk fat globule film component is preferably from 5 to 100%, more preferably from 8 to 85%, still more preferably from 10 to 70%, still more preferably from 15 to 60%. The (B) milk fat globule film component preferably contains sphingomyelin as a phospholipid in terms of reducing the salty taste derived from the glucosamine salt. The content of the sphingomyelin in the milk fat globule film component is preferably 1% or more, more preferably 2% or more, still more preferably 3% or more, and further preferably, in terms of flavor and workability, 50% or less, further preferably 30% or less, further preferably 25% or less, further preferably 20% or less. The content of the sphingomyelin in the milk fat globule film component is preferably from 1 to 50%, more preferably from 2 to 30%, still more preferably from 3 to 25%, still more preferably from 3 to 20%. Further, from the same viewpoint, the content of the sphingomyelin in the total phospholipids of the milk fat globule membrane component is preferably 3% or more, more preferably 5% or more, still more preferably 10% or more, and further preferably It is 15% or more, more preferably 50% or less, further preferably 40% or less, further preferably 35% or less, and further preferably 30% or less. The sphingomyelin content in all the phospholipids of the milk fat globule membrane component is preferably from 3 to 50%, more preferably from 5 to 40%, still more preferably from 10 to 35%, still more preferably from 15 to 30%. Further, in the present specification, the content of the lipid, the phospholipid and the sphingomyelin in the milk fat globule component, and the sphingomyelin content in all the phospholipids of the milk fat globule component are set to be relative to the milk. The mass ratio of the dry matter of the fat globule membrane component. The above (B) milk fat globule film component can be obtained from raw material milk by a known method such as centrifugation or organic solvent extraction. For example, a method for preparing a milk fat globule film component described in Japanese Laid-Open Patent Publication No. Hei-4-47192 can be used. Moreover, the method described in Japanese Patent No. 3103218 and Japanese Patent Laid-Open No. 2007-89535 can be used. Further, it is also possible to use a method of purifying by dialysis, ammonium sulfate fractionation, gel filtration, isoelectric precipitation, ion exchange chromatography, solvent fractionation or the like to improve the purity. Further, the form of the (B) milk fat globule film component is not particularly limited, and may be liquid, semi-solid (paste, etc.) or solid (powder, solid, granule, etc.) at room temperature (15 to 25 ° C). Any of these may be used alone or in combination of two or more. Examples of the raw material milk of the (B) milk fat globule film component include cow's milk or goat's milk. Among them, milk is preferred in terms of being widely consumed and inexpensive. In addition to the raw material milk such as fresh milk, whole milk powder, or processed milk, the raw material milk also includes a dairy product, and examples of the dairy product include buttermilk, buttermilk, cream whey, and whey protein concentrate (WPC). )Wait. The buttermilk is obtained by producing a butter granule from a cream obtained by centrifuging cow's milk or the like. Since the buttermilk contains a large amount of the milk fat globule film component, it is also possible to directly use buttermilk as a milk fat globule film component. Similarly, since the cream whey produced in the production of buttermilk oil also contains a large amount of the milk fat globule film component, the cream whey can be directly used as the milk fat globule film component. (B) A commercially available product can also be used as a component of the milk fat globule film. Examples of the commercially available product include "BSCP" manufactured by MEGGLE JAPAN Co., Ltd., "Milk Ceramide MC-5" manufactured by Snow India Dairy Co., Ltd., and "Phospholipid Concentrate Series (500) manufactured by New Zealand Milk Products Co., Ltd. , 700)" and so on. In the solid composition of the present invention, the content of the (B) milk fat globule film component is from 10 to 60%. By containing 10% or more of the milk fat globule film component, the salty taste of the glucosamine salt can be reduced. The content of the milk fat globule component in the solid composition is preferably 15% or more, more preferably 20% or more, and still more preferably 30% or more in terms of reducing the salty taste derived from the glucosamine salt. . On the other hand, if the amount of the milk fat globule film component is increased, there is a feeling of stickiness at the time of eating, and it tends to be difficult to ingest when it is chewed and eaten in a solid composition in the mouth. . Therefore, in terms of adhesion and adhesion in the mouth or on the teeth, the flavor of the milk fat globule film is preferably 50% or less, more preferably 45% or less. The content of the (B) milk fat globule film component in the solid composition is preferably 15% or more and 60% or less, more preferably 20% or more and 50% or less, still more preferably 30% or more and 45% or less. Further, in the solid composition of the present invention, the content of the phospholipid is preferably 1% or more, more preferably 3% or more, in terms of reducing the salty taste derived from the glucosamine salt, and the aftertaste is good. On the other hand, it is preferably 30% or less, and more preferably 10% or less. The content of the phospholipid in the solid composition is preferably from 1 to 30%, more preferably from 3 to 10%. In the solid composition of the present invention, the content of the sphingomyelin is preferably 0.3% or more, more preferably 0.5% or more, and further preferably 5, in terms of reducing the salty taste derived from the glucosamine salt. % or less, further preferably 4% or less. The content of the sphingomyelin in the solid composition is preferably from 0.3 to 5%, more preferably from 0.5 to 4%. The content of the lipid, phospholipid, and sphingomyelin in the milk fat globule film component or in the solid composition can be measured by an acid decomposition method, a colorimetric method or a thin layer chromatography method. In the solid composition of the present invention, the mass ratio [(B)/(A)] of the component (A) to the component (B) in the solid composition reduces the salty taste derived from the glucosamine salt. In other words, it is preferably 0.15 or more, further preferably 0.18 or more, further preferably 0.2 or more, and further preferably 0.65 or more. Moreover, it is preferably 1.5 or less, more preferably 0.8 or less, and still more preferably 0.7 or less in terms of adhesion to the mouth or teeth and less adhesion. The balance of the viewpoint of the salty taste of the glucosamine salt from the viewpoint of the salty taste of the glucosamine salt, and the viewpoint of the adhesion to the mouth or the teeth during eating, and the less adhesion, is preferably 0.15 or more and 1.5. The amount is more preferably 0.18 or more and 1.5 or less, further preferably 0.2 or more and 0.8 or less, further preferably 0.2 or more and 0.7 or less, and further preferably 0.65 or more and 0.7 or less. When the form of the solid composition is a solid form such as the following tablet, the mass ratio [(B)/(A)] of the component (A) to the component (B) is reduced from the glucosamine The salty taste of the salt is preferably 0.15 or more, more preferably 0.18 or more, still more preferably 0.2 or more, still more preferably 0.6 or more. Moreover, it is preferably 1.5 or less, more preferably 0.8 or less, and still more preferably 0.7 or less in terms of adhesion to the mouth or teeth and less adhesion. Further, when the form of the solid composition is a powder form or a particle form such as a powder or a granule, the mass ratio [(B)/(A)] of the component (A) to the component (B) is The aspect of reducing the salty taste derived from the glucosamine salt is preferably 0.65 or more, and more preferably 1 or more. Further, it is preferably 1.5 or less in terms of adhesion to the mouth or teeth and less adhesion. In the solid composition of the present invention, the square amount of (A) glucosamine salt in the solid composition is improved in terms of adhesion and adhesion in the mouth or teeth when the composition of the milk fat globule film is consumed. The mass ratio [(B)/(A) 2 ] to the amount of the (B) milk fat globule film component is preferably 0.02 or less, more preferably 0.015 or less, still more preferably less than 0.012. Further, the quality is preferably 0.002 or more. In the solid composition of the present invention, in addition to the above components, it is also possible to suitably mix minerals (for example, calcium, magnesium, iron, zinc, chromium, selenium, manganese, molybdenum, copper, etc.) within the range not impairing the effects of the present invention. Iodine, phosphorus, potassium, sodium), vitamins (eg, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, folic acid and such salts, or such esters), sweetness Agent (for example, monosaccharides such as fructose, glucose, galactose, xylose; sucrose, lactose, maltose, trehalose, isomaltoligosaccharide, galactooligosaccharide, oligofructose, lactulose oligosaccharide, soybean oligosaccharide, Oligosaccharides such as isomaltulose and coupling sugar; synthetic sweeteners such as sugar alcohol, saccharin, sucralose, stevia, and potassium sulfamate; surfactants, sour agents, perfumes, colorants, preservatives, and the like. The solid composition of the present invention means a solid form at room temperature (15 to 25 ° C), and examples thereof include a powder, a solid form, and a pellet. Further, examples of the specific preparation (dosage form) include capsules, granules, powders, tablets, pills, and buccal preparations. Among them, a tablet, a granule, a powder, and more preferably a tablet, is preferred in terms of ease of ingestion and ingestion as a food. For the preparation of the solid composition, the permissible carrier can be formulated as needed. For example, excipients (for example, lactose, starch, crystalline cellulose, light anhydrous citric acid, calcium hydrogen phosphate, etc.), and binding agents (for example, hydroxypropylmethylcellulose, hydroxypropylcellulose, etc.) may be mentioned. Gelatin, alpha-starch, polyvinylpyrrolidone, polyvinyl alcohol, amylopectin, methylcellulose, hydrogenated oil, etc.), disintegrant (for example, carboxymethylcellulose, carboxymethylcellulose calcium, cross-linking) Sodium carboxymethyl cellulose, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc., lubricants (for example, calcium stearate, magnesium stearate, stearyl fumarate) Carriers such as sodium, talc, cerium oxide, etc., extenders, dispersants, buffers, diluents, and the like. The solid composition of the present invention is produced according to a usual method, and is not particularly limited. For example, in the case of producing a powder, the mixture of (A) glucosamine salt, (B) milk fat globule film component, and optionally added additives may be used as it is, or the mixture may be pulverized and used. Preferably, the powder is passed through a No. 18 (850 μm) sieve, more preferably 5% or less of the total remaining on the No. 300 (500 μm) sieve. The granules may be prepared by mixing (A) glucosamine salt, (B) a milk fat globule film component, and optionally an additive, and granulating the mixture by dry granulation, wet granulation, or the like. obtain. Examples of the granulation method include an extrusion granulation method using a cylindrical granulator, a spherical granulator, a granulator, a crush granulation method using a Speed Mill or a Power Mill, a rolling granulation method, and agitation. Granulation method, fluidized bed granulation method, and the like. The average particle diameter of the granules is preferably from 45 μm to 850 μm, and more preferably from 100 μm to 500 μm. In the case of producing a tablet, the raw material powder may be directly compressed and molded (direct powder compression method), or may be granulated by the above-described dry granulation method, wet granulation method, or the like, and then formed by an ingot forming machine. The granulated material is compressed and formed (particle compression method). Among them, in terms of the simplicity of the step, it is preferred to use a direct powder compression method to prepare a tablet. In the case where the tablet is produced by directly compressing or molding the granulated product, a normal user such as a rotary tableting machine or a single-dip type tableting machine can be used as the tablet forming machine. Aspects of the invention and preferred embodiments are shown below. <1> A solid composition comprising the following components (A) and (B): (A) 40 to 70% by mass of the glucosamine salt, and (B) 10 to 60% by mass of the milk fat globule membrane component. <2> The solid composition according to <1>, wherein (A) the glucosamine salt is preferably one or more selected from the group consisting of a mineral acid salt of glucosamine and an organic acid salt of glucosamine, more preferably selected. From glucosamine hydrochloride, sulfate, phosphate, acetate, propionate, tartrate, fumarate, maleate, malate, citrate, methanesulfonate One or more of p-toluenesulfonate and trifluoroacetate are further preferably a hydrochloride or a sulfate of glucosamine or a combination thereof. <3> The solid composition according to <1> or <2>, wherein the content of the (A) glucosamine salt in the solid composition is preferably 45 mass% or more, more preferably 50 mass% or more, and further, It is preferably 66% by mass or less, more preferably 45% by mass or more and 66% by mass or less, and still more preferably 50% by mass or more and 66% by mass or less. The solid content of the (B) milk fat globule film component is preferably 10% by mass or more, and more preferably 20% by mass or more, in the solid composition according to any one of the aspects of the present invention. Furthermore, it is preferably 30% by mass or more, more preferably 100% by mass or less, still more preferably 90% by mass or less, still more preferably 60% by mass or less, still more preferably 10% to 100% by mass, still more preferably 20 to 90% by mass, and more preferably 30 to 60% by mass. The solid content composition according to any one of the above aspects, wherein the content of the phospholipid of the (B) milk fat globule film component is preferably 5% by mass or more, more preferably 8% by mass or more. Furthermore, it is preferably 10% by mass or more, more preferably 15% by mass or more, further preferably 100% by mass or less, more preferably 85% by mass or less, still more preferably 70% by mass or less, and still more preferably 60% by mass or less, more preferably 5 to 100% by mass, still more preferably 8 to 85% by mass, still more preferably 10 to 70% by mass, still more preferably 15 to 60% by mass. The solid composition according to any one of the above aspects, wherein the content of the sphingomyelin of the (B) milk fat globule component is preferably 1% by mass or more, more preferably 2% by mass. The above is more preferably 3% by mass or more, further 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 more preferably It is preferably from 1 to 50% by mass, more preferably from 2 to 30% by mass, still more preferably from 3 to 25% by mass, still more preferably from 3 to 20% by mass. The solid composition according to any one of the above aspects, wherein the content of the sphingomyelin in the phospholipid component of the (B) milk fat globule membrane component is preferably 3% by mass or more. It is preferably 5% by mass or more, more preferably 10% by mass or more, further preferably 15% by mass or more, more preferably 50% by mass or less, still more preferably 40% by mass or less, and still more preferably 35% by mass. Hereinafter, it is preferably 30% by mass or less, more preferably 3 to 50% by mass, still more preferably 5 to 40% by mass, still more preferably 10 to 35% by mass, still more preferably 15 to 30% by mass. . The solid composition according to any one of <1> to <7> wherein the content of the (B) milk fat globule film component in the solid composition is preferably 15% by mass or more, more preferably 20% by mass. % or more, more preferably 30% by mass or more, further preferably 50% by mass or less, more preferably 45% by mass or less, further preferably 15% by mass or more and 60% by mass or less, more preferably 20% by mass It is 100% or more and 50% by mass or less, and more preferably 30% by mass or more and 45% by mass or less. The solid composition of any one of the above-mentioned <1>, wherein the content of the phospholipid in the solid composition is preferably 1% by mass or more, more preferably 3% by mass or more, and further, It is preferably 30% by mass or less, more preferably 10% by mass or less, still more preferably 1 to 30% by mass, still more preferably 3 to 10% by mass. The solid composition according to any one of the above aspects, wherein the content of the sphingomyelin in the solid composition is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, and further, It is preferably 5% by mass or less, more preferably 4% by mass or less, still more preferably 0.3 to 5% by mass, still more preferably 0.5 to 4% by mass. The solid composition according to any one of <1> to <10> wherein the mass ratio of the component (A) to the component (B) in the solid composition is greater than [(B)/(A)] Preferably, it is 0.15 or more, more preferably 0.18 or more, further preferably 0.2 or more, further preferably 0.65 or more, further preferably 1.5 or less, more preferably 0.8 or less, still more preferably 0.7 or less, and further preferably It is 0.15 or more and 1.5 or less, more preferably 0.18 or more and 1.5 or less, further preferably 0.2 or more and 0.8 or less, further preferably 0.2 or more and 0.7 or less, and further preferably 0.65 or more and 0.7 or less. <12> The solid composition according to any one of <1> to <10> wherein, when the form of the solid composition is a solid form, the component (A) and the component (B) in the solid composition The mass ratio [(B)/(A)] is preferably 0.15 or more, more preferably 0.18 or more, further preferably 0.2 or more, further preferably 0.6 or more, further preferably 1.5 or less, more preferably 0.8. In the following, it is preferably 0.7 or less, more preferably 0.15 or more and 1.5 or less, still more preferably 0.18 or more and 0.8 or less, further preferably 0.2 or more and 0.7 or less, and further preferably 0.6 or more and 0.7 or less. The solid composition according to any one of <1> to <10> wherein the component (A) and the component in the solid composition are in the form of a powder form or a particle form. The mass ratio [(B)/(A)] of (B) is preferably 0.65 or more, more preferably 1 or more, further preferably 1.5 or less, further preferably 0.65 or more and 1.5 or less, more preferably 1 or more and 1.5 or less. The solid composition according to any one of <1> to <13> wherein the mass ratio of (A) the amount of the glucosamine salt in the solid composition to the amount of the (B) milk fat globule component is [(B)/(A) 2 ] is preferably 0.02 or less, more preferably 0.015 or less, further preferably less than 0.012, more preferably 0.002 or more, further preferably 0.002 or more and 0.02 or less, more preferably It is preferably 0.002 or more and 0.015 or less, more preferably 0.002 or more and less than 0.012. The solid composition according to any one of <1> to <14> wherein the solid composition is preferably in the form of a capsule, a granule, a powder, a tablet, a pill or a buccal agent, more preferably Tablets, granules or powders are further preferably tablets. [Examples] [Materials] The following raw materials were used. Glucosamine hydrochloride: Koyo Chemical Co., Ltd. Glucosamine sulfate: JBiChem Vina-health Biochemical Co., Ltd. Maltitol: Amaruti MR-50, Mitsubishi Shoji Foodtech Co., Ltd. Amylopectin: Weight average molecular weight 70,000, Linyuan (Shares) Calcium stearate: ALULABRITE CA-65, Nippon oil (stock) The milk fat ball film component is prepared from cow's milk. The moisture content of the milk fat globule component was 3.6%. The composition of the milk fat globule film component was calculated as a carbohydrate in a dry matter ratio: 11.3%, a lipid: 25.1%, and a protein: 53.6%. Further, in the milk fat globule film component, the content of the phospholipid was 16.6% in terms of dry matter, and the content of sphingomyelin was 3.6%. The analysis of the above-mentioned milk fat globule film components was carried out as follows. (1) Analysis of protein The protein quality was determined by the Kjeldahl method using a nitrogen and protein conversion factor of 6.38. (2) Analysis of lipids The lipid mass was determined by an acid decomposition method. 1 g of the sample was weighed, hydrochloric acid was added thereto, and after decomposing, diethyl ether and petroleum ether were added and stirred and mixed. The ether mixture layer was taken out and washed with water. The solvent was distilled off, dried, and the weight was weighed to determine the mass of the fat. (3) Analysis of carbohydrates The amount of carbohydrates was determined by removing the protein mass, lipid mass, ash content, and moisture content in the sample from the mass of the sample. Further, the ash content was determined by a direct ashing method (the weight was measured by ashing the sample at 550 ° C), and the moisture content was measured by a normal pressure heating drying method (drying at 105 ° C for 4 hours). Determined by weight). (4) Analysis of phospholipids 1 g of the sample was weighed and homogenized in a 2:1 (V/V) mixture of chloroform and methanol in 150 mL, 100 mL, and 20 mL, and then added 0.88 mass% (W/ V) 93 mL of an aqueous potassium chloride solution was allowed to stand at room temperature overnight. After dehydration filtration, the solvent was distilled off, and chloroform was added to make the total amount 50 mL. Thereafter, 2 mL of the fraction was taken, and the solvent was distilled off, and then heat-treated at 550 ° C for 16 hours to thereby cause ashing. After dissolving the ash in 5 mL of a 6 M aqueous hydrochloric acid solution, distilled water was added to make the total amount 50 mL. 3 mL was added, 5 mL of molybdenum blue color reagent, 5 mL of 5% by mass (w/v) ascorbic acid aqueous solution and distilled water were added to set the total amount to 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 phospholipid mass. (5) Analysis of sphingomyelin 1 g of the sample was weighed and homogenized in a 2:1 (V/V) mixture of chloroform and methanol in 150 mL, 100 mL, and 20 mL, and 0.88 mass% (W) was added. /V) 93 mL of an aqueous potassium chloride solution was allowed to stand at room temperature overnight. After dehydration filtration, the solvent was distilled off, and chloroform was added to make the total amount 50 mL. Thereafter, 10 mL was taken and added to the ruthenium dioxide bobbin column. After the column was washed with 20 mL of chloroform, the phospholipid was eluted with 30 mL of methanol, and the solvent was distilled off and dissolved in 1.88 mL of chloroform. 20 μL on silica gel thin-layer plate, using tetrahydrofuran: acetone: methanol: water = 50:20:40:8 (V/V) as a one-dimensional developing solvent, using chloroform: acetone: methanol: acetic acid: water = 50: 20:10:15:5 (V/V) is developed in two dimensions as a two-dimensional developing solvent. Dittmer reagent was sprayed onto the unrolled thin plate, and the point of sphingomyelin was recorded. After adding 2 mL of a 3 mass% (V/V) nitric acid-containing perchloric acid solution, heat treatment was performed at 170 ° C for 3 hours. After adding 5 mL of distilled water, 5 mL of a molybdenum blue color developing reagent, 1 mL of a 5 mass% (w/v) ascorbic acid aqueous solution, and distilled water were added to set the total amount to 50 mL, and the absorbance at 710 nm was measured. The amount of phosphorus was determined from the calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 was used as the amount of sphingomyelin. Examples 1 to 11 and Comparative Examples 1 and 2 [Preparation of solid composition] The raw material components were uniformly mixed in the formulation shown in Table 1 to obtain a powdery composition, granule or tablet. The pellets were granulated using a fluidized bed granulator (manufactured by Freund Corporation). The granules were dried to obtain granules having an average particle diameter of about 115 μm. The tablet was a single-twist type tableting machine (manufactured by RIKEN), and a ring of 9 mm was used to make a round of 9 mm with a tablet weight of 360 mg/1 piece and a pressure of 10 MPa. Tablets. [Evaluation of Salt Flavor] The solid composition obtained in the above was subjected to sensory evaluation. Specifically, for the salty taste derived from glucosamine hydrochloride when chewing, eating tablets, powder, and granules, the composition of Comparative Example 1 was used as a standard, and other samples were evaluated by the following evaluation criteria (Example 1) ~11) Relative evaluation. The average of 3 professional inspectors was taken and scored. The results are shown in Table 1. (salt taste) 5: I felt a weaker salty taste than the standard (Comparative Example 1) 4: I felt a slightly weaker salty taste than the standard (Comparative Example 1) 3: I felt the same as the standard (Comparative Example 1) Salty taste 2: I feel a slightly stronger salty taste than the standard (Comparative Example 1) 1: I feel stronger sour than the standard (Comparative Example 1) [Table 1] It is clearly confirmed from Table 1 that the salty taste of glucosamine hydrochloride was reduced in Examples 1 to 11 containing a specific amount of the milk fat globule film component as compared with Comparative Example 1 (standard product). [Evaluation of adhesion to teeth] The adhesion to teeth during chewing was evaluated for the tablets in the solid composition obtained above. Specifically, the composition of Comparative Example 2 was used as a standard, and other samples (Examples 1, 2, 4, 5, 7, 8, 10, and 11) were relatively evaluated by the following evaluation criteria. The average of 3 professional inspectors was taken and scored. The results are shown in Table 2. (adhesion to teeth) 5: adhesion to teeth was weaker than standard (Comparative Example 2) 4: adhesion to teeth was slightly weaker than standard (Comparative Example 2) 3: Standard (Comparative Example 2) Equivalent adhesion 2: Compared with the standard (Comparative Example 2), the adhesion to the teeth was slightly stronger 1: Compared with the standard (Comparative Example 2), the adhesion to the teeth was higher. Strong [Table 2] It is clear from Table 2 that if a large amount of the milk fat globule film component is contained, it tends to adhere to the teeth during chewing (Comparative Example 2), and in this case, adhesion to the teeth can be suppressed by combining with glucosamine hydrochloride. Sex. Examples 12 to 21 and Comparative Example 3 [Preparation of solid composition] Using a glucosamine sulfate, according to the formulation described in Table 3, powdery compositions, granules or the like were obtained in the same manner as in Examples 1 to 11. tablet. [Evaluation of salty taste] The relative evaluation of the salty taste was carried out in the same manner as above except that the composition of Comparative Example 3 was used as a standard for the solid composition obtained above. The results are shown in Table 3. [table 3] [Evaluation of Adhesion to Teeth] With respect to the tablets of Example 21 obtained above, the relative evaluation of adhesion to teeth during chewing was carried out using the composition of Comparative Example 2 as a standard in the same manner as above. . The results are shown in Table 4. [Table 4] From Tables 3 and 4, it was confirmed that the salt odor of glucosamine sulfate was reduced in Examples 12 to 21 containing a specific amount of the milk fat globule film component as compared with Comparative Example 3 (standard product). Moreover, compared with the comparative example 2, the adhesiveness with respect to a tooth was also suppressed.