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 are cases where the salty taste of the glucosamine salt is felt even by the method of Patent Document 1. Especially if the glucosamine salt is formulated in a solid composition at a higher concentration, it is difficult to reduce the salty taste. Therefore, the present invention is about providing a solid composition with good flavor and less salty taste despite containing a high concentration of glucosamine salt. The inventors discovered that by combining a specific amount of milk fat globule membrane components with glucosamine salt, the salty taste from the glucosamine salt is reduced to provide a good flavor. Here, the so-called milk fat globule membrane component (MFGM; Milk Fat Globule Membrane) is a membrane component covering milk fat globules secreted from the mammary gland (Non-Patent Document 1). However, if a large amount of milk fat globule film components are formulated, it will have a sticky feeling when eating, especially when chewing and eating a solid composition, it is easy to adhere to the teeth. At this time, it was found that by including glucosamine salt, It can be made into a solid composition that has improved adhesion in the mouth and is easy to ingest. According to the present invention, it is possible to provide a solid composition with a good flavor that is easy to ingest and reduces the salty taste derived from the glucosamine salt even though the glucosamine salt is contained in 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). Glucosamine may be D-form or L-form, or DL-form in which two isomers are mixed, but it is preferably D-form. In addition, it may be either α type or β type. (A) Glucosamine salt includes, for example, inorganic acid salts such as hydrochloride, sulfate, and phosphate; acetate, propionate, tartrate, fumarate, maleate, Organic acid salts such as malate, citrate, methanesulfonate, p-toluenesulfonate, and trifluoroacetate. Among them, inorganic acid salts are preferred, and hydrochlorides and sulfates are more preferred. (A) Glucosamine salt can be produced by known methods such as enzymatic treatment, hydrolysis, microbial fermentation, and chemical synthesis of chitin obtained from the crustaceans of crabs or shrimps, etc., and commercially available ones can also be used. (A) The glucosamine salt can be used singly or in combination of two or more. In the solid composition of the present invention, the content of (A) glucosamine salt is 40-70% by mass (hereinafter referred to as "%"), which effectively exhibits physiological effects and can be taken in one time as an ingested form In terms of a small amount, it is preferably 45% or more, more preferably 50% or more, and in terms of flavor, it is preferably 66% or less. 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 glucosamine salt in the solid composition can be determined by high performance liquid chromatography. The (B) milk fat globule film component used in the present invention is defined as a mixture of the film covering the milk fat globule and the components constituting the film. The milk fat globule membrane usually consists of about half of its dry weight by lipids. As this lipid, it is known to contain triglycerides, phospholipids, and glycosphingolipids (Shin Miura, FOOD STYLE 21, 2009 and Keenan TW, Applied Science Press, 1983, pp89-pp130). As the phospholipid, it is known to include sphingomyelin such as sphingomyelin, and glycerophospholipid such as phospholipid choline or phospholipid ethanolamine. Also, as a component other than lipids, it is known to include a glycoprotein called lactomucin (Mather, Biochim Biophys Acta, 1978). Regarding the (B) milk fat globule membrane component used in the present invention, in terms of reducing the salty taste from glucosamine salt, the lipid content is preferably 10% or more, more preferably 20% or more, and more It is preferably 30% or more, and in terms of flavor and handling, it is preferably 100% or less, more preferably 90% or less, and still more preferably 60% or less. The content of the lipid in the milk fat globule membrane component is preferably 10-100%, more preferably 20-90%, and still more preferably 30-60%. Regarding (B) the milk fat globule membrane component, in terms of reducing the salty taste from the glucosamine salt, the content of phospholipid is preferably 5% or more, more preferably 8% or more, and still more preferably 10% or more , More preferably 15% or more, and in terms of flavor and operability, it is preferably 100% or less, still more preferably 85% or less, still more preferably 70% or less, and still more preferably 60% the following. The content of the phospholipid in the milk fat globule membrane component is preferably 5-100%, more preferably 8-85%, still more preferably 10-70%, still more preferably 15-60%. Regarding the (B) milk fat globule membrane component, it is preferable to include sphingomyelin as a phospholipid in terms of reducing the salty taste derived from the glucosamine salt. The content of sphingomyelin in the milk fat globule membrane component is preferably 1% or more, more preferably 2% or more, still more preferably 3% or more, and in terms of flavor and handleability, it is preferably 50% or less, more preferably 30% or less, still more preferably 25% or less, and still more preferably 20% or less. The content of sphingomyelin in the milk fat globule membrane component is preferably 1-50%, more preferably 2-30%, still more preferably 3-25%, still more preferably 3-20%. In addition, from the same viewpoint, the content of 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 still more preferably It is 15% or more, more preferably 50% or less, more preferably 40% or less, still more preferably 35% or less, and still more preferably 30% or less. The content of sphingomyelin in the total phospholipids of the milk fat globule membrane components is preferably 3-50%, more preferably 5-40%, still more preferably 10-35%, still more preferably 15-30%. Furthermore, in this specification, the content of lipids, phospholipids, and sphingomyelin in milk fat globule membrane components and the content of sphingomyelin in all phospholipids of milk fat globule membrane components are set relative to milk The mass ratio of the dry matter of the fat globule membrane components. The above-mentioned (B) milk fat globule film component can be obtained from raw milk by a known method such as a centrifugal separation method or an organic solvent extraction method. For example, the preparation method of the milk fat globule film component described in Japanese Patent Laid-Open No. 3-47192 can be used. In addition, the method described in Japanese Patent No. 3103218 and Japanese Patent Laid-Open No. 2007-89535 can be used. Furthermore, it is also possible to use those whose purity is improved by purification by methods such as dialysis, ammonium sulfate fractionation, gel filtration, isoelectric precipitation, ion exchange chromatography, solvent fractionation, and the like. In addition, (B) The form of the milk fat globule film component is not particularly limited, and it can be liquid, semi-solid (paste, etc.), solid (powder, solid, granule, etc.) at room temperature (15 to 25°C). Any one of) and the like can also be used alone or in combination of two or more kinds. (B) The raw milk of the milk fat globule film component includes cow's milk, goat's milk, and the like. Among them, cow's milk is preferred in terms of being widely eaten and inexpensive. In addition, raw milk includes dairy products in addition to raw milk, whole milk powder, or processed milk. Examples of dairy products include buttermilk, buttermilk oil, cream whey, and whey protein concentrate (WPC )Wait. Buttermilk is obtained when producing butter granules from cream obtained by centrifugal separation of cow's milk, etc. Since this buttermilk contains a large amount of milk fat globule film components, it is also possible to directly use buttermilk as a milk fat globule film component. Similarly, since the cream whey produced during the manufacture of buttermilk oil also contains a large amount of milk fat globule film components, it is also possible to directly use cream whey 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 products include: "BSCP" manufactured by MEGGLE JAPAN (Stock), "Milk Ceramide MC-5" manufactured by Xueyin Dairy Co., Ltd., and "Phospholipid Concentrate Series (500) manufactured by New Zealand Milk Products (Stock) , 700)” and so on. In the solid composition of the present invention, the content of (B) milk fat globule film component is 10-60%. By containing more than 10% of the milk fat globule membrane component, the salty taste of glucosamine salt can be reduced. Regarding the content of the milk fat globule film component in the solid composition, in terms of reducing the salty taste from the glucosamine salt, it is more preferably 15% or more, more preferably 20% or more, and still more preferably 30% or more . On the other hand, if the amount of the milk fat globule film component increases, there is a sticky feeling during eating, and it tends to adhere to the teeth in the mouth, especially when a solid composition is eaten by chewing, and it will become difficult to ingest. . Therefore, in terms of the stickiness and less adhesion in the mouth or on the teeth during eating, and considering the flavor, the milk fat globule film component is preferably 50% or less, and 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, and still more preferably 30% or more and 45% or less. In addition, in the solid composition of the present invention, the content of phospholipids is preferably 1% or more, more preferably 3% or more in terms of reducing the salty taste from glucosamine salt, and the aftertaste is good In terms of aspect, it is preferably 30% or less, and more preferably 10% or less. The content of phospholipids in the solid composition is preferably 1-30%, and more preferably 3-10%. In the solid composition of the present invention, the content of sphingomyelin is preferably 0.3% or more, more preferably 0.5% or more, and more preferably 5 in terms of reducing the salty taste from glucosamine salt. % Or less, more preferably 4% or less. The content of sphingomyelin in the solid composition is preferably 0.3 to 5%, and more preferably 0.5 to 4%. The content of lipid, phospholipid, and sphingomyelin in the milk fat globule membrane component or in the solid composition can be measured by acid decomposition method, colorimetric method or thin layer chromatography. In the solid composition of the present invention, the content ratio [(B)/(A)] of the component (A) to the component (B) in the solid composition can reduce the salty taste from the glucosamine salt. In other words, it is preferably 0.15 or more, more preferably 0.18 or more, still more preferably 0.2 or more, and still more preferably 0.65 or more. In addition, in terms of the stickiness in the mouth or on the teeth and less adhesion during eating, it is preferably 1.5 or less, more preferably 0.8 or less, and still more preferably 0.7 or less. The range of the mass ratio is preferably 0.15 or more and 1.5 in terms of the balance between the viewpoint of reducing the salty taste from the glucosamine salt, and the viewpoint of the stickiness and less adhesion in the mouth or on the teeth during eating. Hereinafter, it is more preferably 0.18 or more and 1.5 or less, still more preferably 0.2 or more and 0.8 or less, still more preferably 0.2 or more and 0.7 or less, and still more preferably 0.65 or more and 0.7 or less. When the form of the solid composition is the following solid form such as a tablet, the content ratio [(B)/(A)] of the component (A) to the component (B) in the solid composition is reduced from glucosamine In terms of the salty taste of the salt, it is preferably 0.15 or more, more preferably 0.18 or more, still more preferably 0.2 or more, and still more preferably 0.6 or more. In addition, in terms of the stickiness in the mouth or on the teeth and less adhesion during eating, it is preferably 1.5 or less, more preferably 0.8 or less, and still more preferably 0.7 or less. In addition, when the solid composition is in powder form or granular form such as powder or granules, the content mass ratio of component (A) to component (B) [(B)/(A)] is just In terms of reducing the salty taste derived from the glucosamine salt, it is preferably 0.65 or more, and more preferably 1 or more. Moreover, it is preferable that it is 1.5 or less in terms of the stickiness in the mouth or on the teeth and less adhesion during eating. In the solid composition of the present invention, the square amount of (A) glucosamine salt in the solid composition in terms of improving the stickiness and adhesion of the milk fat globule film component in the mouth or on the teeth during consumption The mass ratio [(B)/(A) 2 ] to the amount of (B) milk fat globule film components is preferably 0.02 or less, more preferably 0.015 or less, and still more preferably less than 0.012. In addition, the quality is preferably 0.002 or more. In the solid composition of the present invention, in addition to the above components, minerals (for example, calcium, magnesium, iron, zinc, chromium, selenium, manganese, molybdenum, copper, Iodine, phosphorus, potassium, sodium), vitamins (for example, vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, vitamin C, vitamin E, folic acid and their salts or esters), sweetness Agents (for example, monosaccharides such as fructose, glucose, galactose, and xylose; sucrose, lactose, maltose, trehalose, isomalt-oligosaccharides, galactooligosaccharides, fructooligosaccharides, lactulose, soybean oligosaccharides, Oligosaccharides such as isomaltulose and coupled sugars; synthetic sweeteners such as sugar alcohol, saccharin, sucralose, stevia, potassium acetosulfamate, etc.), surfactants, sour agents, flavors, coloring agents, preservatives, etc. The solid composition of the present invention means a solid composition at room temperature (15 to 25°C), and examples include powder, solid, and granular forms. Furthermore, as specific preparations (dosage forms), for example, capsules, granules, powders, tablets, pills, oral preparations, and the like can be cited. Among them, in terms of ease of ingestion and ingestion as a food, tablets, granules, and powders are preferred, and tablets are more preferred. When preparing a solid composition, an allowable carrier can be formulated as needed. For example, excipients (for example, lactose, starch, crystalline cellulose, light anhydrous silicic acid, dibasic calcium phosphate, etc.), binding agents (for example, hydroxypropyl methylcellulose, hydroxypropyl cellulose, Gelatin, gelatinized starch, polyvinylpyrrolidone, polyvinyl alcohol, pullulan, methyl cellulose, hydrogenated oil, etc.), disintegrants (for example, carboxymethyl cellulose, carboxymethyl cellulose calcium, cross-linked Sodium carboxymethyl cellulose, crospovidone, corn starch, low-substituted hydroxypropyl cellulose, etc.), lubricants (for example, calcium stearate, magnesium stearate, stearyl fumarate) Sodium, talc, silica, etc.), extenders, dispersants, buffers, diluents and other carriers. The solid composition of the present invention is manufactured according to conventional methods and is not particularly limited. For example, in the case of manufacturing powders, (A) glucosamine salt, (B) milk fat globule membrane component and additives added as necessary are mixed, and the mixture may be used directly or the mixture may be crushed and used. The powder preferably passes through a No. 18 (850 μm) sieve, and more preferably, what remains on the No. 300 (500 μm) sieve is less than 5% of the total amount. Granules can be prepared by mixing (A) glucosamine salt, (B) milk fat globule film components and optionally added additives, and granulating the mixture using a dry granulation method, a wet granulation method, etc. get. Examples of granulation methods include: extrusion granulation methods using cylindrical granulators, spherical granulators, granulators, etc., crushing granulation methods using Speed Mill, Power Mill, etc., rolling granulation methods, and mixing Granulation method, fluidized bed granulation method, etc. The average particle size of the granulated material is preferably set to 45 μm to 850 μm, and more preferably set to 100 μm to 500 μm. In the case of tablet production, the raw material powder can be directly compressed and molded (direct powder compression method), or the above-mentioned dry granulation method, wet granulation method, etc. can be used for granulation, and then a tablet forming machine The pellets are compressed and shaped (particle compression method). Among them, in terms of the simplicity of the procedure, it is preferable to use a direct powder compression method to form a tablet. When the granulated material is directly or compressed and molded to produce tablets, as a tablet forming machine, a rotary tableting machine or a single-shot tableting machine can be used by ordinary users. The aspects and preferred implementation aspects of the present invention are shown below. <1> A solid composition containing the following components (A) and (B): (A) 40 to 70% by mass of glucosamine salt, and (B) 10 to 60% by mass of milk fat globule film component. <2> The solid composition as described in <1>, wherein (A) the glucosamine salt is preferably one or two or more selected from inorganic acid salts of glucosamine and organic acid salts of glucosamine, more preferably From hydrochloride, sulfate, phosphate, acetate, propionate, tartrate, fumarate, maleate, malate, citrate, methanesulfonate of glucosamine , One or more of p-toluenesulfonate and trifluoroacetate, and more preferably glucosamine hydrochloride, sulfate or a combination of these. <3> The solid composition as described in <1> or <2>, wherein the content of (A) glucosamine salt in the solid composition is preferably 45% by mass or more, more preferably 50% by mass or more, and more It is preferably 66% by mass or less, more preferably 45% by mass or more and 66% by mass or less, and more preferably 50% by mass or more and 66% by mass or less. <4> The solid composition as described in any one of <1> to <3>, wherein (B) the content of the lipid of the milk fat globule membrane component is preferably 10% by mass or more, more preferably 20% by mass or more, It is more preferably 30% by mass or more, more preferably 100% by mass or less, more preferably 90% by mass or less, still more preferably 60% by mass or less, more preferably 10-100% by mass, more preferably 20 to 90% by mass, more preferably 30 to 60% by mass. <5> The solid composition as described in any one of <1> to <4>, wherein (B) the content of the phospholipid of the milk fat globule membrane component is preferably 5% by mass or more, more preferably 8% by mass or more , More preferably 10% by mass or more, more preferably 15% by mass or more, more 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, more preferably 8 to 85% by mass, still more preferably 10 to 70% by mass, and still more preferably 15 to 60% by mass. <6> The solid composition as described in any one of <1> to <5>, wherein the content of (B) the sphingomyelin of the milk fat globule membrane component is preferably 1% by mass or more, more preferably 2% by mass Above, more preferably 3% by mass or more, 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 more It is preferably 1 to 50% by mass, more preferably 2 to 30% by mass, still more preferably 3 to 25% by mass, and still more preferably 3 to 20% by mass. <7> The solid composition as described in any one of <1> to <6>, wherein (B) the content of sphingomyelin in the total phospholipids of the milk fat globule membrane component is preferably 3% by mass or more, and more It is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more, more preferably 50% by mass or less, more preferably 40% by mass or less, and still more preferably 35% by mass Hereinafter, it is more preferably 30% by mass or less, more preferably 3-50% by mass, more preferably 5-40% by mass, still more preferably 10-35% by mass, and still more preferably 15-30% by mass . <8> The solid composition as described in 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, more preferably 50% by mass or less, more preferably 45% by mass or less, more preferably 15% by mass or more and 60% by mass or less, more preferably 20% by mass % Or more and 50% by mass or less, more preferably 30% by mass or more and 45% by mass or less. <9> The solid composition as described in any one of <1> to <8>, 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 more It is preferably 30% by mass or less, more preferably 10% by mass or less, more preferably 1 to 30% by mass, and more preferably 3 to 10% by mass. <10> The solid composition as described in any one of <1> to <9>, wherein the content of sphingomyelin in the solid composition is preferably 0.3% by mass or more, more preferably 0.5% by mass or more, and, It is preferably 5% by mass or less, more preferably 4% by mass or less, more preferably 0.3 to 5% by mass, more preferably 0.5 to 4% by mass. <11> The solid composition as described in any one of <1> to <10>, wherein the content mass ratio of component (A) and component (B) in the solid composition [(B)/(A)] is relatively high Preferably it is 0.15 or more, more preferably 0.18 or more, still more preferably 0.2 or more, still more preferably 0.65 or more, more preferably 1.5 or less, more preferably 0.8 or less, still more preferably 0.7 or less, and more preferably It is 0.15 or more and 1.5 or less, more preferably 0.18 or more and 1.5 or less, still more preferably 0.2 or more and 0.8 or less, still more preferably 0.2 or more and 0.7 or less, and still more preferably 0.65 or more and 0.7 or less. <12> The solid composition as described in any one of <1> to <10>, wherein when the form of the solid composition is a solid form, the ratio of the component (A) and the component (B) in the solid composition The content mass ratio [(B)/(A)] 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, more preferably 1.5 or less, more preferably 0.8 Below, it is more preferably 0.7 or less, more preferably 0.15 or more and 1.5 or less, more preferably 0.18 or more and 0.8 or less, still more preferably 0.2 or more and 0.7 or less, and still more preferably 0.6 or more and 0.7 or less. <13> The solid composition as described in any one of <1> to <10>, wherein when the form of the solid composition is a powder form or a granular form, the component (A) and the component in the solid composition The content mass ratio [(B)/(A)] of (B) is preferably 0.65 or more, more preferably 1 or more, more preferably 1.5 or less, more preferably 0.65 or more and 1.5 or less, more preferably 1 or more and 1.5 or less. <14> The solid composition as described in any one of <1> to <13>, wherein the mass ratio of the square amount of (A) glucosamine salt to (B) the amount of milk fat globule membrane component in the solid composition [(B)/(A) 2 ] is preferably 0.02 or less, more preferably 0.015 or less, more preferably less than 0.012, more preferably 0.002 or more, more preferably 0.002 or more and 0.02 or less, more Preferably it is 0.002 or more and 0.015 or less, More preferably, it is 0.002 or more and less than 0.012. <15> The solid composition as described in any one of <1> to <14>, wherein the form of the solid composition is preferably a capsule, granule, powder, tablet, pill or oral lozenge, more preferably Tablets, granules or powders, more preferably tablets. [Example] [Raw materials] The following raw materials were used. Glucosamine hydrochloride: Koyo Chemical Co., Ltd. Glucosamine sulfate: JBiChem Vina-health Biochemical Co., Ltd. Maltitol: Amruti MR-50, Mitsubishi Shoji Foodtech Co., Ltd. pullulan: weight average molecular weight 70,000, Hayashibara (Stock) Calcium stearate: Aulabrite CA-65, Nippon Oil (Stock) milk fat globule film ingredients are made from cow's milk. The water content of the milk fat globule membrane component is 3.6%. The composition of the milk fat globule membrane component is calculated as carbohydrate: 11.3%, lipid: 25.1%, and protein: 53.6% in terms of dry matter. In addition, in the milk fat globule membrane components, the content of phospholipids was 16.6% in terms of dry matter, and the content of sphingomyelin was 3.6%. The above-mentioned analysis of the milk fat globule membrane components was performed as follows. (1) Analysis of protein The protein quality is calculated using the Kjeldahl method with a conversion factor of 6.38 for nitrogen and protein. (2) Analysis of lipids The lipid mass is determined by the acid decomposition method. Weigh 1 g of the sample, add hydrochloric acid to decompose it, add diethyl ether and petroleum ether and stir and mix. The ether mixed liquid layer was taken out and washed with water. After the solvent is distilled off and dried, the weight is weighed to determine the fat mass. (3) Analysis of carbohydrates The amount of carbohydrates is obtained by removing the protein mass, lipid mass, ash content, and moisture content in the sample from the mass of the sample. In addition, the ash content is determined by the direct ashing method (the sample is ashed at 550°C and the weight is measured), and the moisture content is determined by the normal pressure heating and drying method (drying at 105°C for 4 hours). Weight). (4) Analysis of phospholipids Weigh 1 g of the sample, homogenize it in 150 mL, 100 mL, and 20 mL of a 2:1 (V/V) mixture of chloroform and methanol, and add 0.88% by mass (W/ V) 93 mL of potassium chloride aqueous solution, placed overnight at room temperature. After performing dehydration filtration and distilling off the solvent, chloroform was added to make the total amount 50 mL. Then, 2 mL was aliquoted, the solvent was distilled off, and it was heat-processed at 550 degreeC for 16 hours, and it was made to ash. After dissolving the ash in 5 mL of a 6M hydrochloric acid aqueous solution, distilled water was added to set the total amount to 50 mL. Divide 3 mL, add 5 mL of molybdenum blue color reagent, 1 mL of 5 mass% (W/V) ascorbic acid aqueous solution and distilled water to set the total amount to 50 mL, and measure the absorbance at 710 nm. The phosphorus content is calculated from the calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the phosphorus content by 25.4 is used as the phospholipid mass. (5) Analysis of sphingomyelin Weigh 1 g of the sample, homogenize it in 150 mL, 100 mL, and 20 mL of a 2:1 (V/V) mixture of chloroform and methanol, and add 0.88% by mass (W /V) 93 mL of potassium chloride aqueous solution, placed overnight at room temperature. After performing dehydration filtration and distilling off the solvent, chloroform was added to make the total amount 50 mL. After that, aliquot 10 mL and add to the silica column. After the column was washed with 20 mL of chloroform, the phospholipids were eluted with 30 mL of methanol, and the solvent was distilled off and dissolved in 1.88 mL of chloroform. Load 20 μL on a silicone sheet, use tetrahydrofuran: acetone: methanol: water = 50: 20: 40: 8 (V/V) as a one-dimensional development solvent, use chloroform: acetone: methanol: acetic acid: water = 50: 20:10:15:5 (V/V) is used as a two-dimensional development solvent to perform two-dimensional development. Spray Dittmer reagent on the expanded thin-layer plate, record the points of sphingomyelin, add 2 mL of 3% by mass (V/V) perchloric acid solution containing nitric acid, and heat treatment at 170°C for 3 hours. After adding 5 mL of distilled water, add 5 mL of molybdenum blue color reagent, 1 mL of 5 mass% (W/V) ascorbic acid aqueous solution, and distilled water to set the total amount to 50 mL, and measure the absorbance at 710 nm. The amount of phosphorus is calculated from the calibration curve using potassium dihydrogen phosphate, and the value obtained by multiplying the amount of phosphorus by 25.4 is used as the amount of sphingomyelin. Examples 1 to 11 and Comparative Examples 1 to 2 [Preparation of solid composition] The raw material components were uniformly mixed with the formulation composition described in Table 1 to obtain powdery compositions, granules or tablets. The granules were granulated using a fluidized bed granulator (manufactured by Freund Corporation). The granulated material was dried to obtain a granulated material having an average particle diameter of about 115 μm. The tablets are made by a single-shot tableting machine (manufactured by RIKEN), and a circular pestle with a hole diameter of 9 mm is used for tableting with a tablet weight of 360 mg/1 tablet and a tablet pressure of 10 MPa to obtain a 9 mm circle. Shaped tablets. [Evaluation of Salty Taste] The solid composition obtained above was subjected to sensory evaluation. Specifically, for the salty taste derived from glucosamine hydrochloride when chewing and eating tablets, powders, and granules, the composition of Comparative Example 1 was used as a standard product, and the following evaluation criteria were used to compare other samples (Example 1 ~11) Perform relative evaluation. Take the average of 3 professional sensory inspectors and set it as a score. The results are shown in Table 1. (Salt taste) 5: Feel the salty taste weaker than the standard product (Comparative Example 1) 4: Feel the salty taste slightly weaker than the standard product (Comparative Example 1) 3: Feel the same as the standard product (Comparative Example 1) Salty 2: Slightly stronger salty taste than the standard product (Comparative Example 1): Sour taste stronger than the standard product (Comparative Example 1) [Table 1] It was clearly confirmed from Table 1 that the salty taste of glucosamine hydrochloride was reduced in Examples 1 to 11 containing a specific amount of milk fat globule membrane components compared with Comparative Example 1 (standard product). [Evaluation of Adhesion to Teeth] With respect to the tablets in the solid composition obtained above, the adhesion to teeth during chewing was evaluated. Specifically, the composition of Comparative Example 2 was used as a standard product, and other samples (Examples 1, 2, 4, 5, 7, 8, 10, and 11) were relatively evaluated according to the following evaluation criteria. Take the average of 3 professional sensory inspectors and set it as a score. The results are shown in Table 2. (Adhesion to teeth) 5: Compared with the standard product (Comparative Example 2), the adhesion to the teeth is weak 4: Compared with the standard product (Comparative Example 2), the adhesion to the teeth is slightly weaker 3: Compared with Standard product (Comparative Example 2) Equivalent adhesion 2: Compared with the standard product (Comparative Example 2), the adhesion to the teeth is slightly stronger 1: Compared with the standard product (Comparative Example 2), the adhesion to the teeth is better Strong [table 2] It is clear from Table 2 that if it contains a large amount of milk fat globule membrane components, it is easy to adhere to the teeth during chewing (Comparative Example 2). In this case, by combining with glucosamine hydrochloride, adhesion to the teeth can also be suppressed sex. Examples 12-21 and Comparative Example 3 [Preparation of solid composition] Using glucosamine sulfate, according to the formulation composition described in Table 3, in the same manner as Examples 1-11, powdered compositions, granules or tablet. [Evaluation of salty taste] With respect to the solid composition obtained in the above, the composition of Comparative Example 3 was used as a standard product, and the relative evaluation of salty taste was performed in the same manner as the above, except for the above. The results are shown in Table 3. [table 3] [Evaluation of adhesion to teeth] For the tablet of Example 21 obtained in the above, the composition of Comparative Example 2 was used as a standard product in the same manner as the above, and the relative evaluation of the adhesion to teeth during chewing was performed . The results are shown in Table 4. [Table 4] It was confirmed from Tables 3 and 4 that the salty taste of glucosamine sulfate was reduced in Examples 12 to 21 containing a specific amount of milk fat globule membrane components compared with Comparative Example 3 (standard product). In addition, compared with Comparative Example 2, the adhesion to teeth is also suppressed.
