JP2004182610A

JP2004182610A - Agent for making mucous membrane healthy

Info

Publication number: JP2004182610A
Application number: JP2002348276A
Authority: JP
Inventors: Takashi Tokuyama; 孝徳山; Kazuaki Nishihara; 一晃西原
Original assignee: Soken Co Ltd
Current assignee: Soken Co Ltd
Priority date: 2002-11-29
Filing date: 2002-11-29
Publication date: 2004-07-02

Abstract

<P>PROBLEM TO BE SOLVED: To provide an agent for making mucous membranes healthy which is nontoxic even when added to a food product and derived from a natural product. <P>SOLUTION: The agent for making the mucous membranes healthy comprises a prepared material of rice. A food and drink product or a medicine comprises the agent for making the mucous membranes healthy. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、米をを原料とする粘膜健全化剤及びそれを含有する飲食品又は医薬品に関するものである。
【０００２】
【従来の技術】
これまで、粘膜保護剤をはじめ、各種粘膜健全化に関する医薬品が世に出ている。ところで、これら医薬品は、漢方薬のようなものも存在するが、基本的には化学合成により製造されるため、必ずしも人体に対して安全とはいいがたい。
【０００３】
【特許文献１】
特表２００２−５２５２６６
【０００４】
【発明が解決しようとする課題】
したがって、本発明は、食品に添加しても無害な、天然物由来の粘膜健全化剤を提供することを目的とする。
【０００５】
【課題を解決するための手段】
本発明者は、動植物合和すの観点から、主食である米を中心に種々の植物成分の研究を進めてきた。その過程で、米には今まで予測できなかった数多くの可能性、効果があることが判明してきた。そこで、主食として用いられ安全性が最も高いことが実証されている米をテーマとして取り上げ、米の総合利用研究を重ねた結果、本発明に到達した。
【０００６】
本発明（１）は、米調整物を含有する粘膜健全化剤である。
【０００７】
また、本発明（２）は、前記発明（１）の粘膜健全化剤を含有する飲食品又は医薬品である。
【０００８】
【発明の実施の形態】
本発明に係る粘膜健全化剤の「粘膜」とは、口から腸にかけての粘膜全てを指す。具体的には、口腔（舌、歯肉も含む）、鼻粘膜、のど、食道、胃、腸である。また、「健全化」とは、粘膜の保護、改善又は治療、粘膜組織の修復、粘膜傷害の予防、改善又は治療、粘膜の強化、抵抗力の強化又は過敏症の改善、粘膜の機能亢進又は機能減退の正常化、炎症の緩和又は抑制、炎症の改善又は治療、発赤、びらん（ただれ）、浮腫、潰瘍抑制、改善又は治療、ポリープの治療、口内炎、舌炎、歯肉炎、鼻閉、鼻炎、咽頭炎、喉頭炎、胃弱、胃炎、下痢、腸炎の改善又は治療、飲酒による害（悪酔い、二日酔い、胃の不快感など）の予防又は改善を意味する。
【０００９】
本発明に係る粘膜健全化剤は、米調製物を含有する。ここで、「米調製物」は、米を原料としたものであれば特に限定されず、例えば、米の粉砕物｛以下、米調製物（１）という｝；米の抽出物｛以下、米調製物（２）という｝；米に、酵素（米の組織に働く酵素１種または２種以上）及び／又は酵素産生微生物及び／又は麹を作用させたもの｛以下、米調製物（３）という｝；米を抽出するにあたり、その抽出前、抽出と同時又は抽出後に、酵素（米の組織に働く酵素１種または２種以上）及び／又は酵素産生微生物及び／又は麹を作用させたもの｛以下、米調製物（４）という｝；米の抽出物或いは酵素及び／又は麹を作用させたものを、アルコール発酵及び／又は有機酸発酵させたもの｛以下、米調製物（５）という｝が挙げられる。また、これら米調製物（１）〜（５）の混合物であってもよい。また、発酵残渣の抽出物も含む。
【００１０】
本発明に係る粘膜健全化剤中の米調製物の原料である「米」は、特に限定されず、例えば、玄米、白米、発芽米、米糠が挙げられる。また品種、種類も問わない。なお、米糠に関しては、経済性の観点から、精白時に出てくる糠、例えば、９２％以上の赤糠、９２％以下の白糠を使用するのが好適であるが、これらに限定されるものではなく、精米歩合の異なる米糠や屑米を混合して用いてもよい。なお、原料である米に、粉砕、浸漬、蒸煮、焙煎などの処理を施してもよい。
【００１１】
なお、米調製物中のどのような成分が、粘膜健全化作用を有するかは現段階では不明であるが、少なくとも有効成分は、熱及び酸、アルカリに対して安定な性質を有すると理解される。
【００１２】
本発明に係る粘膜健全化は、アルコール濃度が、０〜１０％（ｖ／ｖ）であることが好ましい。なお、このアルコール濃度は、国税庁所定分析法に従い測定されるものである。
【００１３】
以下に、特に米調製物（１）〜（５）について説明する。なお、本発明に係る米調製物は、米調製物（１）〜（５）に限定されるものではない。
【００１４】
まず、米調製物（１）に関して説明する。米調製物（１）は、例えば、米を粉砕機で粉砕したり、精米時に得られる、平均粒径が、好ましくは５００μｍ以下、より好ましくは３００μｍ以下、更に好ましくは１５０μｍ以下の粉体である。
【００１５】
次に、米調製物（２）に関して説明する。米調製物（２）としては、例えば、米に水を加えて圧搾したもの、米の酸・アルカリ抽出物、米の有機溶媒抽出物が挙げられる。米を水抽出する場合、抽出温度は、高温（例えば、７０℃以上）が効率的であるが、中温（例えば、５０〜７０℃）、低温（例えば、５０℃以下）でも十分に抽出を行うことができる。ただし、４０℃以下の低温の場合はｐＨを酸性（例えば、ｐＨ３以下）又はアルカリ性（例えば、ｐＨ９以上）にするか、防腐剤又はアルコールを加えて、米が腐敗しないように処理することが望ましい。抽出時間は、有効成分さえ抽出できれば、長くても短くてもよく、抽出温度により定めればよい（例えば、高温抽出の場合は１分以上、低温抽出の場合は１時間以上）。また、抽出は、加圧下（例えば、１．２×１０^５Ｐａ）又は常圧下で行っても減圧下（例えば、０．８×１０^５Ｐａ）で行ってもよい。なお、６５℃以上で抽出する場合、糊化現象が問題となるが、アミラーゼを加えて反応させるか、塩酸などで酸性（例えば、ｐＨ２以下）にして澱粉を切ってやればよい。
【００１６】
また、米の酸分解抽出の場合、ｐＨが３以下となるようにし、また、アルカリ分解抽出の場合、ｐＨが９以上となるようにする。なお、必要により中和、脱塩を行う。
【００１７】
更に、米の有機溶媒抽出の場合、有機溶媒としてはアルコール、アセトン、エーテル、ブタノール、クロロホルム、酢酸エチル、ｎ−ヘキサン、メタノールなどの一般的な有機溶媒を用いうるが、人体に対して有害なものは、抽出後に溶媒を完全に除去する必要があるので、人体に対して安全なものが用いることが好ましい。
【００１８】
次に、米調製物（３）に関して説明する。これを製造するために用いる酵素は、澱粉分解酵素、蛋白分解酵素、脂肪分解酵素、繊維分解酵素、リグニン分解酵素、ペクチン分解酵素など米に働く酵素１種以上である。また、麹として麹菌の種類及び米の品種、種類は問わない。
【００１９】
次に、米調製物（４）に関して説明する。米調製物（４）としては、例えば米に酵素、麹を作用させた後、抽出を行ったもの、又は米の抽出物に酵素、麹を作用させたもの、又は米を抽出する際、同時に酵素、麹を作用させ、抽出と酵素反応を同時に行ったもの（米に酵素、麹を作用させながら抽出を行ったもの）が挙げられる。
【００２０】
次に、米調製物（５）に関して説明する。ここでいう有機酸発酵とは、例えば、乳酸発酵、酢酸発酵などを指す。そして、アルコール発酵や有機酸発酵を行うと、次のような点で有利である。まず、アルコール発酵を行えば、使用時にベタツキがないばかりでなく、濃縮がしやすく、有効成分の濃縮が容易になる。なお、必要により酵母による通気発酵、アルコール沈殿、合成吸着剤などで、除糖、精製を行ってもよい。
【００２１】
なお、米調製物（２）〜（５）に関し、原料の米を粉砕して顆粒又は粉体化すると、表面積が大きくなるため効率がよくなる。ただし、粉砕しなくても、長時間をかければ、米組織の分解及び抽出可能である。
【００２２】
米調製物の原料として発芽米を用いる場合、発芽米は、例えば、胚芽のついた米を水に浸漬、吸水させて発芽させることにより得られる。また、発芽米は、発芽する直前から発芽するまでのどの段階のものでもよい。なお、発芽中に水が腐敗する危険性がある場合は、腐敗しないように水を取り替えるか、何らかの防腐を行うのが好ましい。そして、米調製物の製造にあたっては、この発芽米をよく洗浄して用いる。また、乾燥させて用いてもよい。
【００２３】
本発明に係る粘膜健全化剤は、例えば、米調製物をそのまま、又は、圧搾や濾過等をし、用途に応じた添加剤を加えることにより製造することができる。なお、そのまま用いるときは、殺菌又は除菌して用いることが好ましい。
【００２４】
本発明の粘膜健全化剤は、飲食品、医薬品として利用しうる。ここで、粘膜健全化剤が添加される「飲食品」は、特に限定されないが、穀類が原料である飲食品（即ち、穀類を主原料乃至は一原料として製造された飲食品）、例えば、アルコール飲料、例えば、ビール、発泡酒、清酒、雑種（リキュール）、果実酒、薬味酒、蒸留酒；豆類が原料である飲食品（即ち、豆類を主原料乃至は一原料として製造された飲食品）、例えば、豆腐、油揚げ、生揚げ、がんもどき、凍り豆腐、納豆、味噌、おから、豆乳、ゆばを挙げることができ、また、これら以外の飲食品として、飲料、例えば、炭酸飲料、コーヒー、甘酒、お茶、ジュース、ココア、乳酸菌飲料、乳飲料、スポーツドリンク；塩分含有食品、例えば、かまぼこ、漬物、ハム、ソーセージ；調味料（発酵調味料を含む）、例えば、醤油、ソース、味噌、みりん、化学調味料、酢、マヨネーズ、ケチャップ；たれ；だし；発酵食品；穀物加工品、例えば、米、麦、トウモロコシ、豆、イモ、野菜の加工品；その他加工食品、例えば、豆腐、納豆、油揚げ；菓子、パン、氷菓子、例えば、アメ、ケーキ、アイスキャンディー、アイスクリーム、氷；乳製品、例えば、ヨーグルト、チーズ、バター、練乳、ホイップクリーム、脱脂粉乳、クリーミングパウダー；糖類加工品、例えば、飴、ジャムを挙げることができる。また、米調製物を食品に添加する方法として、完成された飲食品に米調製物を添加する方法でも、未完成の飲食品に米調製物を添加し、その後に飲食品を完成させる方法のいずれでもよい。
【００２５】
粘膜健全化剤は、米調製物を飲食品又は薬剤の全重量を基準として、好適には０．０１〜９０％、より好適には０．１〜６０％、更に好適には０．２〜３０％含有する。また、薬剤の処方に関しては、疾病の種類や重篤度、患者の年齢等に依存するが、通常、１回当たり、好適には０．０１〜２００ｇ、より好適には０．１〜１００ｇ、更に好適には０．２〜５０ｇ（米調整物換算）の量投与する。
【００２６】
【実施例】
以下の実施例は、本発明をより具体的に述べたものである。ただし、本発明は、以下の実施例により如何なる場合も限定されるものではない。
【００２７】
製造例
（実施例１）
胚芽のついたままの米１ｋｇを３０℃の水につけ３日間浸漬、吸水させ、米を発芽させた。この発芽米をよく洗浄した後、５０℃で２４時間乾燥し、その後細かく微粉砕し、本発明品９５０ｇを得た。
【００２８】
（実施例２）
実施例１で得られた発芽米の粉砕物５００ｇに澱粉分解酵素１０ｇと水１５００ｍＬを添加した。その後徐々に温度を上げていき、酵素を作用させた後、５分間煮沸抽出し、冷却した。抽出物を絞り機で絞り、本発明品１４２０ｍＬと残渣５００ｇを得た。
【００２９】
（実施例３）
玄米を粉砕機にかけよく粉砕し、玄米の粉砕物５００ｇを得た。この粉砕物に水１５００ｍＬと麹３００ｇを加え、５５℃で２０時間放置した。その後、絞り機で絞り、本発明品１５００ｍＬと残渣７００ｇを得た。
【００３０】
（実施例４）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に蛋白分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇと水１５００ｍＬを加え、５０℃で２４時間放置した。その後酵母を添加し、１６日間アルコ−ル発酵した。その後、絞り機で絞り、本発明品１６００ｍＬと残渣３００ｇを得た。
【００３１】
（実施例５）
白米を粉砕機にかけ白米の粉砕物５００ｇを得た。この粉砕物に米麹３００ｇと水１５００ｍＬを添加し、５５℃で２０時間放置した。その後絞り機で絞り、本発明品１５５０ｍＬと残渣６５０ｇを得た。
【００３２】
（実施例６）
白米を粉砕機にかけ白米の粉砕物５００ｇを得た。この粉砕物にタンパク質分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇと水１５００ｍＬを添加し、５０℃で２０時間放置した。その後徐々に温度を上げていき５分間煮沸抽出した後冷却した。抽出物を絞り機で絞り、本発明品１４７０ｍＬと残渣４５０ｇを得た。
【００３３】
（実施例７）
白米を粉砕機にかけ白米の粉砕物５００ｇを得た。この粉砕物に澱粉分解酵素１０ｇと水１５００ｍＬを添加した。その後徐々に温度を上げていき、酵素を作用させた後、５分間煮沸抽出し、冷却した。抽出物を絞り機で絞り、本発明品１４２０ｍＬと残渣５００ｇを得た。
【００３４】
（実施例８）
白米を粉砕機にかけ白米の粉砕物５００ｇを得た。この粉砕物に澱粉分解酵素１０ｇと水１５００ｍＬを添加した。その後徐々に温度を上げていき、５分間煮沸抽出し、冷却した。この抽出物にタンパク質分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇを添加し、５０℃で２４時間放置した。その後絞り機で絞り、本発明品１５００ｍＬと残渣４００ｇを得た。
【００３５】
（実施例９）
白米を粉砕機にかけ白米の粉砕物５００ｇを得た。この粉砕物にタンパク質分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇと水１５００ｍＬを添加し、５０℃で２０時間放置した。その後徐々に温度を上げていき５分間煮沸抽出した後冷却した。この酵素分解抽出物に乳酸菌を添加し、２日間乳酸発酵した。その後、絞り機で絞り本発明品１５２０ｍＬと残渣４００ｇを得た。
【００３６】
（実施例１０）
玄米を粉砕機にかけ、玄米の粉砕物５００ｇを得た。この粉砕物に澱粉分解酵素１０ｇと水１５００ｍＬを添加した。その後、徐々に温度を上げていき、酵素を作用させた後、５分間煮沸抽出し、冷却した。これにに９５％エタノール１００ｍＬを添加し、２０日間酢酸発酵を行った。その後ろ過し、本発明品１４００ｍＬを得た。
【００３７】
（実施例１１）
精白歩合５０〜７０％の特白糠４９０ｇ、９２％以上の赤糠１０ｇに、蛋白分解酵素２ｇ、脂肪分解酵素２ｇ、繊維分解酵素２ｇ、澱粉分解酵素２ｇ、ペクチン分解酵素２ｇと水１５００ｍＬを加え、５０℃で２０時間放置した。その後、徐々に温度を上げていき、５分間煮沸抽出した後、３０℃まで冷却し、絞り機で絞り、本発明品１４００ｍＬと残渣５５０ｍＬを得た。
【００３８】
（実施例１２）
実施例４で得られた残渣３００ｇに６０℃の温水５００ｍＬを加え、よく攪拌して４５℃に調整し、その温度を保ちながら５時間放置した。その後徐々に加温し、５分間煮沸抽出し、冷却した。抽出物を絞り機で絞り、本発明品４８０ｍＬを得た。
【００３９】
試験例
〔試験例１〕高濃度食塩水で惹起した胃粘膜びらんに対する作用
試験方法：雄性ＦｉｓｃｈｅｒＲａｔにサンプルを０．４ｍｌ経口投与した。１時間後に２．６ＭＮａＣｌ１．０ｍｌを経口投与し、経時的（１分、５分、２４時間）に屠殺した。コントロール群には、食塩水投与１時間前に水０．４ｍｌを経口投与した。胃を摘出後、１０％緩衝ホルマリンに固定し、パラフィン包埋後連続切片を作製し、形態観察のためにＨ＆Ｅ染色を行った。
【００４０】
サンプル：実施例２〜実施例１２
試験結果：高濃度食塩水投与されたＲａｔの胃粘膜には、びらんが形成され、体部粘膜で傷害が強い傾向がみられた。実施例２〜実施例１２投与群では、水投与群に比べ傷害が軽度で、特に高張食塩水投与直後の時点で著明な差が認められた。肉眼的には、水投与群では、１分後の胃粘膜に出血を伴った線状のびらんが多数形成されていたが、実施例２〜実施例１２投与群では目立たなかった。組織学的にも、水投与群の方が傷害が深く、傷害部での細血管の充血や浮腫が目立っていた。５分後の時点で既に傷害部は上皮による被覆が部分的ではあるが認められたが、実施例２〜実施例１２投与群でより広い範囲に認められた。２４時間の時点で、実施例２〜実施例１２投与群において傷害部はほとんど上皮により覆われており、表層粘液細胞型の粘液が回復してきているのに対して、水投与群では傷害部の粘膜に上皮の欠損部が認められた。
【００４１】
以上の結果から本発明に係る粘膜健全化剤は、食塩の粘膜傷害作用から粘膜を保護、改善、治療する効果、粘膜組織を修復、粘膜傷害を改善、治療する効果をもつことが判明した。
【００４２】
〔試験例２〕口内炎、舌炎、歯肉炎に対する効果
試験方法：痛み、発赤、びらん（ただれ）、浮腫、潰瘍などを伴う口内炎、舌炎、歯肉炎のモニターにサンプル１０ｍＬを１回使用し、使用後の症状改善度を極めて有用、有用、やや有用、有用性無し、悪化の５段階で評価した。使用は、サンプルが患部に付着するよう口に含み、飲み込むか又は飲み込まずにはき出した。
【００４３】
サンプル：実施例５
モニター：
▲１▼口内炎、舌炎のモニター
７名（男性３名、女性４名）、平均年齢４３才（２０才〜６２才）
※モニター７名中５名は口内炎のみ、２名は舌炎及び口内炎。
▲２▼歯肉炎のモニター
４名（男性３名、女性１名）、平均年齢３４才（２６才〜５０才）
試験結果：表１に、極めて有用、有用、やや有用、有用性無し、悪化と評価したモニターの人数を示した。表１に示すとおり、本発明に係る粘膜健全化剤は粘膜の発赤、びらん（ただれ）、浮腫、潰瘍を改善し、口内炎、舌炎、歯肉炎を治癒した。この結果、本発明に係る粘膜健全化剤は粘膜健全化効果により口内炎、舌炎、歯肉炎を抑制、改善、治療することが判明した。
【００４４】
【表１】

【００４５】
〔試験例３〕咽頭炎、喉頭炎、のどの痛み、イガイガに対する効果
試験方法：咽頭炎、喉頭炎、のどの痛み、のどのイガイガを訴えるモニターに本発明品１０ｍＬを１日２回使用した。使用は、サンプルでうがいするか、サンプルが患部に付着するよう飲み込んだ。１週間使用後の症状改善度を極めて有用、有用、やや有用、有用性無し、悪化の５段階で評価した。
【００４６】
サンプル：実施例６
モニター：７名（男性４名、女性３名）、平均年齢３８才（２３才〜６０才）
試験結果：表２に、極めて有用、有用、やや有用、有用性無し、悪化と評価したモニターの人数を示した。表２に示すとおり、本発明に係る粘膜健全化剤は咽頭炎、喉頭炎、のどの痛み、イガイガを改善、治癒した。この結果、本発明に係る粘膜健全化剤は、粘膜の炎症を緩和、抑制、または改善、治療することにより、咽頭炎、喉頭炎、のどの痛み、のどのイガイガを改善、治癒することが判明した。
【００４７】
【表２】

【００４８】
〔試験例４〕急性鼻炎、慢性鼻炎、鼻過敏症に対する効果
試験方法：くしゃみ、鼻水、鼻づまり等を伴う急性鼻炎、慢性鼻炎、鼻過敏症のモニターに本発明品を１日１回使用した。使用は、サンプル適量を綿棒に浸透させ、鼻腔内に塗布した。５日間使用後の症状改善度を極めて有用、有用、やや有用、有用性無し、悪化の５段階で評価した。
【００４９】
サンプル：実施例７
モニター：５名（男性４名、女性１名）、平均年齢５２才（２８才〜６６才）
※モニター５名中１名が急性鼻炎、２名が慢性鼻炎、２名が鼻過敏症。
試験結果：表３に、極めて有用、有用、やや有用、有用性無し、悪化と評価したモニターの人数を示した。表３に示すとおり、本発明品はくしゃみ、鼻水、鼻づまりを伴う急性鼻炎、慢性鼻炎、鼻過敏症を改善、治癒した。また５名中２名のモニターは使用前は、わすかな刺激で鼻血がでていたが、使用後は粘膜が強化され、出血しにくくなったと評価した。以上の結果から、本発明に係る粘膜健全化剤は、粘膜の強化作用、抵抗力の強化作用、過敏症改善により、急性鼻炎、慢性鼻炎、鼻過敏症を改善、治癒することが判明した。
【００５０】
【表３】

【００５１】
〔試験例５〕胃炎に対する効果
試験方法：胃痛、胸やけ、はきけを訴える胃炎のモニターにサンプルを１日２回、空腹時に服用した。３日間使用後の症状改善度を極めて有用、有用、やや有用、有用性無し、悪化の５段階で評価した。
【００５２】
サンプル：実施例９
モニター：６名（男性４名、女性２名）、平均年齢４０．３才（１３才〜７９才）
試験結果：表４に、極めて有用、有用、やや有用、有用性無し、悪化と評価したモニターの人数を示した。表４に示すとおり、本発明品は胃痛、胸やけ、はきけの症状を改善し、胃炎を治癒した。この結果から、本発明に係る粘膜健全化剤は、粘膜を健全化することにより胃炎を改善、治癒することが判明した。
【００５３】
【表４】

【００５４】
〔試験例７〕胃ポリープに対する効果
試験方法：内視鏡検査により胃にポリープが発見されたモニターにサンプル１０ｍＬを１日１回服用した（空腹時に服用）。１ヶ月間服用後再検査した結果を、表５に示した。
【００５５】
サンプル：実施例４
モニター：１名（男性、６５才）
試験結果：服用前、４カ所のポリープが認められた。表５に示すとおり、サンプルを１カ月使用した結果、ポリープ３カ所が消失した。以上の結果、本発明に係る粘膜健全化剤は、粘膜健全化により胃ポリープを治療することが判明した。
【００５６】
【表５】

【００５７】
〔試験例８〕かぜ（のどの痛み、咳）に対する効果
試験方法：のどの痛み、咳を伴う風邪のモニターにサンプル５ｍＬを１日２回服用使用した（食間に服用）。２日間使用後の症状改善度を極めて有用、有用、やや有用、有用性無し、悪化の５段階で評価した。
【００５８】
サンプル：実施例３
モニター：５名（男性３名、女性２名）、平均年齢３４才（２４才〜７０才）
試験結果：表６に、極めて有用、有用、やや有用、有用性無し、悪化と評価したモニターの人数を示した。表６に示すとおり、本発明に係る粘膜健全化剤はのどの痛み、咳を改善し、風邪を治癒した。この結果から、本発明に係る粘膜健全化剤は、粘膜を健全化することにより、かぜを改善することが判明した。
【００５９】
【表６】

【００６０】
〔試験例９〕飲酒の前・後に使用しての効果
試験方法：飲酒前、又は飲酒後にサンプル１０ｍＬを服用し、悪酔い、二日酔い、翌日の胃の調子について、極めて有用、有用、やや有用、有用性無し４段階で評価した。
【００６１】
サンプル：実施例１１
モニター：６名（男性６名）、平均年齢４０．３才（１３才〜７９才）
試験結果：表７に、極めて有用、有用、やや有用、有用性無し、悪化と評価したモニターの人数を示した。表７に示すとおり、サンプルを飲酒の前・後に服用したところ、悪酔いしない、二日酔いしない、翌日胃の調子がよい等の評価が得られた。この結果から、本発明に係る粘膜健全化剤は、粘膜健全化によりアルコールによる害を予防、改善する事が判明した。
【００６２】
【表７】

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a mucous membrane sanitizing agent using rice as a raw material, and a food or drink or pharmaceutical containing the same.
[0002]
[Prior art]
Until now, various drugs related to mucous membrane soundness, including mucosal protective agents, have appeared on the market. By the way, although these medicines also exist like Chinese medicines, they are not necessarily safe for the human body because they are basically produced by chemical synthesis.
[0003]
[Patent Document 1]
Table 2002-525266
[0004]
[Problems to be solved by the invention]
Therefore, an object of the present invention is to provide a mucous membrane sanitizing agent derived from natural products that is harmless even when added to food.
[0005]
[Means for Solving the Problems]
The present inventor has been studying various plant components, mainly rice, which is a staple food, from the viewpoint of animal and plant compatibility. In the process, it has become clear that rice has many possibilities and effects that could not have been predicted. Therefore, the theme of rice, which is used as a staple food and is proven to be the highest in safety, was taken up as a theme.
[0006]
The present invention (1) is a mucous membrane sanitizing agent containing a rice preparation.
[0007]
Further, the present invention (2) is a food or drink or pharmaceutical containing the mucosal soundness agent of the above invention (1).
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The “mucosa” of the mucous membrane sanitizing agent according to the present invention refers to all mucous membranes from the mouth to the intestine. Specific examples include the oral cavity (including the tongue and gingiva), nasal mucosa, throat, esophagus, stomach, and intestine. The term “health” refers to protection, improvement or treatment of mucous membranes, repair of mucosal tissues, prevention, improvement or treatment of mucosal injury, strengthening of mucous membranes, enhancement of resistance or improvement of hypersensitivity, enhancement of mucosal function or Normalization of functional decline, alleviation or suppression of inflammation, improvement or treatment of inflammation, redness, erosion (swelling), edema, ulcer suppression, improvement or treatment, treatment of polyps, stomatitis, glossitis, gingivitis, nasal congestion, rhinitis Or pharyngitis, laryngitis, weak stomach, gastritis, diarrhea, enteritis, or prevention or amelioration of harm from drinking (sickness, hangover, stomach discomfort, etc.).
[0009]
The mucous membrane sanitizing agent according to the present invention contains a rice preparation. Here, the “rice preparation” is not particularly limited as long as it is made of rice. For example, milled rice (hereinafter referred to as rice preparation (1)); rice extract (hereinafter referred to as rice); Preparation (2)｝; rice treated with enzymes (one or more enzymes acting on rice tissue) and / or enzyme-producing microorganisms and / or koji (hereinafter referred to as rice preparation (3)) It is said that, when extracting rice, an enzyme (one or more enzymes acting on the tissue of rice) and / or an enzyme-producing microorganism and / or koji is allowed to act before, simultaneously with or after the extraction. << Hereinafter referred to as rice preparation (4) >>; rice extract or a product obtained by the action of an enzyme and / or koji, subjected to alcohol fermentation and / or organic acid fermentation; hereinafter referred to as a rice preparation (5) ｝. Further, a mixture of these rice preparations (1) to (5) may be used. It also includes extracts of fermentation residues.
[0010]
The “rice” as a raw material of the rice preparation in the mucosal soundness agent according to the present invention is not particularly limited, and examples include brown rice, white rice, germinated rice, and rice bran. Also, the type and type are not limited. As for rice bran, from the viewpoint of economic efficiency, it is preferable to use bran that comes out during whitening, for example, 92% or more of red bran and 92% or less of white bran, but it is not limited to these. Alternatively, rice bran or scrap rice with different polishing rates may be mixed and used. In addition, you may perform processing, such as grinding, dipping, steaming, and roasting, on the rice which is a raw material.
[0011]
It is unknown at this stage what components in the rice preparation have a mucous membrane soundening effect, but it is understood that at least the active component has heat, acid, and alkali-stable properties. You.
[0012]
In the mucous membrane sanitization according to the present invention, the alcohol concentration is preferably 0 to 10% (v / v). The alcohol concentration is measured according to the prescribed analysis method of the NTA.
[0013]
Hereinafter, the rice preparations (1) to (5) will be particularly described. The rice preparation according to the present invention is not limited to the rice preparations (1) to (5).
[0014]
First, the rice preparation (1) will be described. The rice preparation (1) is, for example, a powder having an average particle diameter of preferably 500 μm or less, more preferably 300 μm or less, and still more preferably 150 μm or less, which is obtained at the time of grinding rice with a grinder or milling rice. .
[0015]
Next, the rice preparation (2) will be described. Examples of the rice preparation (2) include rice squeezed by adding water, an acid / alkali extract of rice, and an organic solvent extract of rice. In the case of extracting rice with water, the extraction temperature is efficient at a high temperature (for example, 70 ° C. or more), but sufficient extraction is performed at a medium temperature (for example, 50 to 70 ° C.) or a low temperature (for example, 50 ° C. or less). be able to. However, in the case of a low temperature of 40 ° C. or less, it is desirable to make the pH acidic (for example, pH 3 or less) or alkaline (for example, pH 9 or more), or to add a preservative or alcohol so as to prevent the rice from spoiling. . The extraction time may be longer or shorter as long as the active ingredient can be extracted, and may be determined by the extraction temperature (for example, 1 minute or more for high-temperature extraction and 1 hour or more for low-temperature extraction). The extraction may be performed under pressure (for example, 1.2 × 10 ⁵ Pa), under normal pressure, or under reduced pressure (for example, 0.8 × 10 ⁵ Pa). In the case of extraction at a temperature of 65 ° C. or higher, the gelatinization phenomenon becomes a problem. However, the starch may be cut by adding amylase and reacting the mixture, or making the mixture acidic (eg, pH 2 or less) with hydrochloric acid or the like.
[0016]
In addition, the pH is adjusted to 3 or less in the case of acid decomposition extraction of rice, and the pH is adjusted to 9 or more in the case of alkali decomposition extraction. If necessary, neutralization and desalting are performed.
[0017]
Furthermore, in the case of extraction of rice with an organic solvent, common organic solvents such as alcohol, acetone, ether, butanol, chloroform, ethyl acetate, n-hexane and methanol can be used as the organic solvent, but they are harmful to the human body. Since it is necessary to completely remove the solvent after the extraction, it is preferable to use one that is safe for the human body.
[0018]
Next, the rice preparation (3) will be described. The enzyme used for producing this is one or more enzymes acting on rice, such as an amylolytic enzyme, a proteolytic enzyme, a lipolytic enzyme, a fibrinolytic enzyme, a lignin degrading enzyme, and a pectin degrading enzyme. The type of koji and the variety and type of rice are not limited.
[0019]
Next, the rice preparation (4) will be described. As the rice preparation (4), for example, an enzyme or koji is allowed to act on rice and then extracted, or a rice extract is treated with an enzyme or koji or rice is simultaneously extracted. An enzyme and a koji are allowed to act, and extraction and an enzymatic reaction are performed simultaneously (rice is extracted while an enzyme and a koji act on rice).
[0020]
Next, the rice preparation (5) will be described. The organic acid fermentation here refers to, for example, lactic acid fermentation, acetic acid fermentation and the like. Performing alcohol fermentation or organic acid fermentation is advantageous in the following points. First, if alcohol fermentation is performed, not only is there no stickiness at the time of use, but also the concentration is easy, and the concentration of the active ingredient becomes easy. If necessary, sugar removal and purification may be performed by aeration fermentation with yeast, alcohol precipitation, a synthetic adsorbent, or the like.
[0021]
In addition, regarding the rice preparations (2) to (5), if the raw material rice is pulverized into granules or powder, the efficiency is improved because the surface area increases. However, it is possible to decompose and extract rice tissue over a long period of time without grinding.
[0022]
When germinated rice is used as a raw material of a rice preparation, germinated rice is obtained, for example, by immersing germinated rice in water, absorbing water, and germinating the germinated rice. Germinated rice may be in any stage from immediately before germination to germination. When there is a risk of water spoiling during germination, it is preferable to replace the water so as not to spoil or to perform some preservation. Then, in producing a rice preparation, the germinated rice is thoroughly washed and used. Moreover, you may dry and use it.
[0023]
The mucous membrane sanitizing agent according to the present invention can be produced, for example, by using a rice preparation as it is, or by squeezing or filtering, and adding an additive according to the intended use. When used as it is, it is preferable to use it after sterilization or disinfection.
[0024]
The mucous membrane sanitizing agent of the present invention can be used as foods and drinks and pharmaceuticals. Here, the "food or drink" to which the mucosal soundening agent is added is not particularly limited, but food and drink in which cereal is a raw material (i.e., food and drink manufactured using cereal as a main raw material or one raw material), for example, Alcoholic beverages, such as beer, low-malt beer, sake, hybrids (liqueur), fruit wine, condiment, and distilled liquor; foods and drinks made from beans (that is, foods and drinks made using beans as a main ingredient or one ingredient) ), For example, tofu, fried, fried, fried, tofu, frozen tofu, natto, miso, okara, soymilk, yuba, and other foods and drinks, such as beverages, for example, carbonated beverages, coffee, Amazake, tea, juice, cocoa, lactic acid drinks, milk drinks, sports drinks; salt-containing foods, such as kamaboko, pickles, ham, sausages; seasonings (including fermented seasonings), such as soy sauce, sauces, Miso, mirin, chemical seasoning, vinegar, mayonnaise, ketchup; sauce; dashi; fermented food; processed grain products, such as rice, wheat, corn, beans, potatoes, processed vegetables; other processed foods, such as tofu, Natto, fried; confectionery, bread, ice confectionery, for example, candy, cake, popsicle, ice cream, ice; dairy products, for example, yogurt, cheese, butter, condensed milk, whipped cream, skim milk powder, creaming powder; For example, candy and jam can be mentioned. In addition, as a method of adding a rice preparation to food, a method of adding a rice preparation to a finished food or drink, a method of adding a rice preparation to an unfinished food or drink, and then completing the food or drink is described. Either may be used.
[0025]
The mucosal soundness-improving agent is preferably from 0.01 to 90%, more preferably from 0.1 to 60%, even more preferably from 0.2 to 90%, based on the total weight of the food, beverage or drug or the rice preparation. Contains 30%. Further, the formulation of the drug depends on the type and severity of the disease, the age of the patient, etc., but usually, once per dose, preferably 0.01 to 200 g, more preferably 0.1 to 100 g, More preferably, it is administered in an amount of 0.2 to 50 g (rice conversion product).
[0026]
【Example】
The following examples illustrate the invention more specifically. However, the present invention is not limited in any case by the following examples.
[0027]
Production Example (Example 1)
1 kg of the rice with the germ was immersed in water at 30 ° C. for 3 days, allowed to absorb water, and germinated. After thoroughly washing the germinated rice, it was dried at 50 ° C. for 24 hours and then finely pulverized to obtain 950 g of the product of the present invention.
[0028]
(Example 2)
To 500 g of the crushed rice germinated rice obtained in Example 1, 10 g of amylolytic enzyme and 1500 mL of water were added. Thereafter, the temperature was gradually increased, and after the enzyme was allowed to act, the mixture was extracted by boiling for 5 minutes and cooled. The extract was squeezed with a squeezing machine to obtain 1420 mL of the product of the present invention and 500 g of a residue.
[0029]
(Example 3)
The brown rice was pulverized with a grinder to obtain 500 g of brown rice. To this ground product, 1500 mL of water and 300 g of koji were added, and the mixture was left at 55 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1500 mL of the product of the present invention and 700 g of residue.
[0030]
(Example 4)
Brown rice was crushed with a grinder to obtain 500 g of brown rice crushed material. 2 g of protease, 2 g of lipolytic enzyme, 2 g of fiber-degrading enzyme, 2 g of starch-degrading enzyme, 2 g of pectin-degrading enzyme and 1500 mL of water were added to the ground product, and the mixture was left at 50 ° C. for 24 hours. Thereafter, yeast was added, and alcohol fermentation was performed for 16 days. Then, it was squeezed with a squeezing machine to obtain 1600 mL of the product of the present invention and 300 g of residue.
[0031]
(Example 5)
The milled rice was milled to obtain 500 g of milled rice. 300 g of rice koji and 1500 mL of water were added to the ground product, and the mixture was left at 55 ° C. for 20 hours. Thereafter, it was squeezed with a squeezing machine to obtain 1550 mL of the product of the present invention and 650 g of residue.
[0032]
(Example 6)
The milled rice was milled to obtain 500 g of milled rice. 2 g of proteinase, 2 g of lipolytic enzyme, 2 g of fiber-degrading enzyme, 2 g of starch-degrading enzyme, 2 g of pectin-degrading enzyme and 1500 mL of water were added to the pulverized product and left at 50 ° C. for 20 hours. Thereafter, the temperature was gradually increased, and the mixture was extracted by boiling for 5 minutes and then cooled. The extract was squeezed with a squeezing machine to obtain 1470 mL of the product of the present invention and 450 g of a residue.
[0033]
(Example 7)
The milled rice was milled to obtain 500 g of milled rice. 10 g of amylolytic enzyme and 1500 mL of water were added to the ground product. Thereafter, the temperature was gradually increased, and after the enzyme was allowed to act, the mixture was extracted by boiling for 5 minutes and cooled. The extract was squeezed with a squeezing machine to obtain 1420 mL of the product of the present invention and 500 g of a residue.
[0034]
(Example 8)
The milled rice was milled to obtain 500 g of milled rice. 10 g of amylolytic enzyme and 1500 mL of water were added to the ground product. Thereafter, the temperature was gradually increased, and the mixture was extracted by boiling for 5 minutes and cooled. To this extract were added 2 g of protease, 2 g of lipolytic enzyme, 2 g of fibrinolytic enzyme, 2 g of amylolytic enzyme, and 2 g of pectin degrading enzyme, and left at 50 ° C. for 24 hours. Thereafter, it was squeezed with a squeezing machine to obtain 1500 mL of the product of the present invention and 400 g of residue.
[0035]
(Example 9)
The milled rice was milled to obtain 500 g of milled rice. 2 g of proteinase, 2 g of lipolytic enzyme, 2 g of fiber-degrading enzyme, 2 g of starch-degrading enzyme, 2 g of pectin-degrading enzyme and 1500 mL of water were added to the pulverized product and left at 50 ° C. for 20 hours. Thereafter, the temperature was gradually increased, and the mixture was extracted by boiling for 5 minutes and then cooled. Lactic acid bacteria were added to this enzymatically decomposed extract, and lactic acid fermentation was performed for 2 days. Thereafter, using a squeezing machine, 1520 mL of the product of the present invention and 400 g of residue were obtained.
[0036]
(Example 10)
Brown rice was crushed with a grinder to obtain 500 g of brown rice crushed material. 10 g of amylolytic enzyme and 1500 mL of water were added to the ground product. Thereafter, the temperature was gradually increased, and after the enzyme was allowed to act, the mixture was extracted by boiling for 5 minutes and cooled. To this, 100 mL of 95% ethanol was added, and acetic acid fermentation was performed for 20 days. Thereafter, filtration was performed to obtain 1400 mL of the product of the present invention.
[0037]
(Example 11)
To 490 g of white rice bran having a refining rate of 50 to 70% and 10 g of red bran of 92% or more, 2 g of a protease, 2 g of a lipolytic enzyme, 2 g of a fibrinolytic enzyme, 2 g of a starch degrading enzyme, 2 g of a pectin degrading enzyme and 1500 mL of water are added. It was left at 50 ° C. for 20 hours. Thereafter, the temperature was gradually increased, and the mixture was extracted by boiling for 5 minutes, cooled to 30 ° C., and squeezed with a squeezing machine to obtain 1400 mL of the product of the present invention and 550 mL of a residue.
[0038]
(Example 12)
To 300 g of the residue obtained in Example 4, 500 mL of hot water at 60 ° C was added, and the mixture was stirred well, adjusted to 45 ° C, and left at that temperature for 5 hours. Thereafter, the mixture was gradually heated, extracted by boiling for 5 minutes, and cooled. The extract was squeezed with a squeezing machine to obtain 480 mL of the product of the present invention.
[0039]
Test Example [Test Example 1] Effect on gastric mucosal erosion induced by high concentration saline Test method: 0.4 ml of a sample was orally administered to male Fischer Rat. One hour later, 1.0 ml of 2.6 M NaCl was orally administered, and the mice were killed over time (1 minute, 5 minutes, 24 hours). To the control group, 0.4 ml of water was orally administered 1 hour before administration of saline. After removal of the stomach, the stomach was fixed in 10% buffered formalin, embedded in paraffin to prepare serial sections, and subjected to H & E staining for morphological observation.
[0040]
Sample: Example 2 to Example 12
Test results: Rats treated with high-concentration saline solution had erosions formed on the gastric mucosa, and the mucous membranes of the body tended to be strongly damaged. In the administration groups of Examples 2 to 12, the injury was milder than that of the water administration group, and a remarkable difference was recognized particularly immediately after administration of the hypertonic saline. Macroscopically, a large number of linear erosions with bleeding were formed in the gastric mucosa 1 minute later in the water-administered group, but were inconspicuous in the Example 2 to Example 12-administered groups. Histologically, the injury was deeper in the water-administered group, and congestion and edema of the small blood vessels in the injured area were conspicuous. Five minutes later, the injured part was already partially covered with the epithelium, but was observed in a wider range in the administration groups of Examples 2 to 12. At the time point of 24 hours, the injured area was almost completely covered with epithelium in the administration groups of Examples 2 to 12, and the mucus of the surface mucus cell type had been recovered. Epithelial defects were found in the mucosa.
[0041]
From the above results, it was found that the mucous membrane sanitizing agent according to the present invention had an effect of protecting, improving, and treating mucous membranes from mucosal injury action of salt, repairing mucosal tissues, and improving and treating mucosal injury.
[0042]
[Test Example 2] Effect on stomatitis, glossitis, gingivitis Test method: 10 mL of sample was used once to monitor stomatitis, glossitis, gingivitis with pain, redness, erosion (soreness), edema, ulcer, etc. The degree of symptom improvement after use was evaluated in five stages: extremely useful, useful, somewhat useful, no usefulness, and worsening. The use was swallowed or swallowed unswallowed, with the sample included in the mouth to attach to the affected area.
[0043]
Sample: Example 5
monitor:
(1) 7 monitors (3 men and 4 women) for stomatitis and glossitis, average age 43 years (20-62 years)
* 5 out of 7 monitors had only stomatitis, 2 had glossitis and stomatitis.
(2) Four gingivitis monitors (three males and one female), average age 34 years old (26-50 years old)
Test results: Table 1 shows the number of monitors evaluated as extremely useful, useful, somewhat useful, no useful, and worse. As shown in Table 1, the mucous membrane sanitizing agent according to the present invention improved redness, erosion (soreness), edema and ulcer of mucous membrane, and cured stomatitis, glossitis and gingivitis. As a result, it has been found that the mucosal soundness-imparting agent according to the present invention suppresses, improves, and treats stomatitis, glossitis, and gingivitis due to the mucosal soundness-improving effect.
[0044]
[Table 1]

[0045]
[Test Example 3] Effect on pharyngitis, laryngitis, sore throat and mussel Test method: 10 mL of the product of the present invention was used twice a day for a monitor complaining of pharyngitis, laryngitis, sore throat and mussel. The use was gargled with the sample or swallowed so that the sample adhered to the affected area. The degree of symptom improvement after one week of use was evaluated on a five-point scale of extremely useful, useful, somewhat useful, no useful, and worsening.
[0046]
Sample: Example 6
Monitor: 7 people (4 men, 3 women), average age 38 years old (23-60 years old)
Test results: Table 2 shows the number of monitors evaluated as extremely useful, useful, somewhat useful, no useful, and worse. As shown in Table 2, the mucous membrane sanitizing agent according to the present invention improved and healed pharyngitis, laryngitis, sore throat and mussel. As a result, the mucous membrane sanitizing agent according to the present invention was found to improve and cure pharyngitis, laryngitis, sore throat, and throat mussel by treating, alleviating, suppressing, or improving mucosal inflammation. did.
[0047]
[Table 2]

[0048]
[Test Example 4] Effect on acute rhinitis, chronic rhinitis and nasal hypersensitivity Test method: The product of the present invention was used once a day to monitor acute rhinitis with chronic sneezing, runny nose, nasal congestion, etc. . For use, an appropriate amount of the sample was permeated with a cotton swab and applied intranasally. The degree of symptom improvement after 5 days of use was evaluated on a 5-point scale of extremely useful, useful, somewhat useful, no usefulness, and worsening.
[0049]
Sample: Example 7
Monitor: 5 (4 males, 1 female), average age 52 years old (28-66 years old)
* 1 out of 5 monitors had acute rhinitis, 2 had chronic rhinitis, and 2 had nasal hypersensitivity.
Test results: Table 3 shows the number of monitors evaluated as extremely useful, useful, somewhat useful, no useful, and worse. As shown in Table 3, the product of the present invention improved and healed acute rhinitis with sneezing, runny nose, nasal congestion, chronic rhinitis and nasal hypersensitivity. In addition, two out of five monitors evaluated that they had nosebleed due to slight irritation before use, but that after use, the mucous membrane was strengthened and bleeding became difficult. From the above results, it was found that the mucous membrane sanitizing agent according to the present invention ameliorates and cures acute rhinitis, chronic rhinitis, and nasal hypersensitivity by strengthening the mucous membrane, enhancing the resistance, and improving hypersensitivity.
[0050]
[Table 3]

[0051]
[Test Example 5] Effect on gastritis Test method: A sample was taken twice a day on an empty stomach for a monitor of gastritis complaining of stomach pain, heartburn and burning. The degree of symptom improvement after three days of use was evaluated on a five-point scale of extremely useful, useful, somewhat useful, no useful, and worsening.
[0052]
Sample: Example 9
Monitor: 6 (4 men, 2 women), average age 40.3 years (13-79 years)
Test results: Table 4 shows the number of monitors evaluated as extremely useful, useful, somewhat useful, no useful, and worse. As shown in Table 4, the product of the present invention improved the symptoms of stomach pain, heartburn and brush stroke, and cured gastritis. From these results, it was found that the mucosal soundness improving agent according to the present invention ameliorates and cures gastritis by soundening mucous membranes.
[0053]
[Table 4]

[0054]
Test Example 7 Effect on Gastric Polyps Test Method: A 10 mL sample was taken once a day on a monitor in which a polyp was found in the stomach by endoscopy (during fasting). Table 5 shows the results of the re-examination after the administration for one month.
[0055]
Sample: Example 4
Monitor: 1 (male, 65 years old)
Test result: Before taking the drug, 4 polyps were observed. As shown in Table 5, as a result of using the sample for one month, three polyps disappeared. As a result, it was found that the mucous membrane sanitizing agent according to the present invention treats gastric polyps by mucous membrane sanitization.
[0056]
[Table 5]

[0057]
[Test Example 8] Effect on cold (throat pain, cough) Test method: 5 mL of a sample was used twice a day for monitoring a cold accompanied by throat pain and cough (take between meals). After 2 days of use, the degree of symptom improvement was evaluated in five stages: extremely useful, useful, somewhat useful, no usefulness, and worsening.
[0058]
Sample: Example 3
Monitor: 5 (3 males, 2 females), average age 34 years old (24-70 years old)
Test results: Table 6 shows the number of monitors evaluated as extremely useful, useful, somewhat useful, no useful, and worse. As shown in Table 6, the mucous membrane sanitizing agent according to the present invention improved sore throat and cough, and healed colds. From these results, it was found that the mucous membrane sanitizing agent according to the present invention improves cold by sanitizing mucous membranes.
[0059]
[Table 6]

[0060]
[Test Example 9] Effect test before and after alcohol use Test method: taking 10 mL of sample before or after drinking, extremely useful, useful, somewhat useful, useful for sickness, hangover, and stomach condition on the next day Evaluation was made on a four-point scale with no sex.
[0061]
Sample: Example 11
Monitors: 6 (6 men), average age 40.3 (13-79)
Test results: Table 7 shows the number of monitors evaluated as extremely useful, useful, somewhat useful, no useful, and worse. As shown in Table 7, when the sample was taken before and after drinking, evaluations such as not to get sick, not to get hangover, and to improve the condition of the stomach on the next day were obtained. From these results, it has been found that the mucosal soundness-imparting agent according to the present invention prevents and ameliorates the harm caused by alcohol by soundening the mucous membrane.
[0062]
[Table 7]

Claims

Mucosal cleansing agent containing rice preparation.

A food or drink or a medicine containing the mucosal soundness agent according to claim 1.