JP2017141199A - Liver function improver - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liver function improver having excellent liver function improving effect.SOLUTION: A liver function improver contains fermented ginger, and at least one kind of component selected from the group consisting of the following (a) to (f). (a) A beverage-based plant material selected from rose, pu-erh, coffee, rooibos, soybean milk and black tea, (b) spice selected from Terminalia, pomegranate, piper longum, citrus junos, wolfberry, cinnamon, white kidney beans, red ginseng and mugwort, (c) a plant-derived component selected from potato extract, pine bark extract, kudzu flower processed product, sesamin, caffeine, chlorogenic acid, soybean protein, curcumin, piperine, Ginsenoside and theaflavin, (d) a fermented product selected from green chili papper fermented product and malt, (e) amino acid selected from L-alanine, L-arginine, L-glutamic acid, L-glutamine and the like, and (f) a functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, pyrroloquinoline quinone, xanthan gum, shellac and the like.SELECTED DRAWING: None

Description

  The present invention relates to a liver function improving agent, and more particularly to a liver function improving agent characterized by containing fermented ginger and other specific components.

Ginger plant is widely used for medicinal and edible purposes, and its blood circulation promoting action (Patent Document 1) has been known for a long time, and other actions such as improvement of coldness of women, menstrual pain, constipation / obesity, etc. ( Patent document 2) is known. Recently, attention has been paid to fermented ginger obtained by fermenting ginger, but its effect has not been sufficiently studied.

JP 2007-001913 A JP-A-11-243913

  The inventors of the present invention have confirmed the liver function improving action by combining fermented ginger and various other components, and compared with the ability to improve liver function of fermented ginger alone or specific other components alone in a specific combination. Thus, the inventors have found that the ability to improve liver function is dramatically improved, and have completed the present invention. That is, it has been found that the ability to improve liver function can be synergistically improved by combining fermented ginger and other specific components.

  That is, this invention relates to the liver function improving agent characterized by including fermented ginger and a specific other component.

  ADVANTAGE OF THE INVENTION According to this invention, the liver function improving agent excellent in the liver function improvement effect can be provided.

  The liver function improving agent of the present invention is not particularly limited as long as it contains fermented ginger and specific other components, and the liver function improving agent of the present invention has an excellent liver function improving action. Excellent liver function improvement can be expected to increase liver function or suppress liver damage. More specifically, increase liver blood flow, promote bile secretion, promote liver tissue respiration, and prevent fat accumulation in the liver. Alternatively, it can be expected to enhance the effects of suppression, viral / pharmaceutical / alcoholic liver injury.

[Fermented ginger]
In the fermented ginger in the present invention, gingerol is converted to gingerol by fermenting ginger family plants, and contains more gingerol than gingerol. In particular, it is preferable that gingerol is contained 1.0 times or more than gingerol, more preferably 1.1 times or more, and particularly preferably 1.3 times or more. Moreover, it is preferable to contain gingerol 30 times or more than raw ginger, and it is particularly preferred to contain 50 times or more.

(material)
The raw material of the fermented ginger of the liver function improving agent of the present invention is not particularly limited as long as it is a plant belonging to the family Ginger. For example, Sanshu ginger, Omi ginger, Yanaka ginger, Kinki ginger, Shizuoka No. 4, Various types of ginger such as yellow ginger, terrestrial ginger and otafuku ginger can be listed. As a form of the ginger family plant material used in the present invention, the rhizome can be used as it is, and it can also be used as a slice, a pulverized product, a juice, a squeezed down, an extract and the like. Examples of the pulverized product include powder and granules. The juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used. Although the solvent to be used is not particularly limited, it is preferable to use a solution containing ethanol. For example, an extract can be obtained by adding ethanol or hydrous ethanol to a ginger plant having a finer rootstock. At this time, the addition amount of the solvent is added in an equivalent amount or more with respect to the total amount of the ginger family, and after the addition, stirring is performed while heating to 60 ° C. or more. Stirring is performed for 1 hour or more, and an extract is obtained by filtering the solution after stirring. This extract can be concentrated to adjust the amount and concentration as appropriate.

(Bacteria used for fermentation)
Examples of the method for fermenting ginger plant materials include self-fermentation, fermentation with bacterial cells or enzymes, and the like. Fermentation with bacterial cells is preferred because of the various metabolites produced by fermentation. As the microbial cells, microbial cells usually used for fermentation such as Neisseria gonorrhoeae, yeast, lactic acid bacteria, acetic acid bacteria, Bacillus subtilis and the like can be used. Even if the microbial cells used in the present invention are one kind, two or more kinds are used. It may be. In the present invention, it is particularly preferable to use koji mold because starch, protein, fiber and the like of ginger can be degraded by various enzymes.

  Examples of the koji mold used in the present invention include black koji mold, white koji mold, yellow koji mold, and koji mold, and commercially available products can be preferably used. Specifically, Aspergillus awamori (Aspergillus sawai), Aspergillus nakaisai (Aspergillus nakasai) (Aspergillus nakasai) Aspergillus lucensis (Aspergillus luciferis), Aspergillus kawachii (Aspergillus spp. Name Aspergillus belonging to the genus Aspergillus It is possible.

  Examples of yeasts include, for example, the genus Devalyomyces, Saccharomyces, Pichia, Kluyveromyces, Torlaspora, Subia, Brettanomyces, Cryptococcus, Eremotelium, Issachenchia, Crocella, Lipomyces And bacteria belonging to the genus Methonicovia, Rhodotorua, Schizosaccharomyces, Digosaccharomyces and Candida. The yeast strain is not particularly limited as long as it belongs to the aforementioned genus.

  Examples of lactic acid bacteria include Lactobacillus and Bifidobacterium genus of Aspergillus, leuconostock genus of cocci, Pediococcus genus, Streptococcus genus, and Lactococcus lactic acid bacteria. Lactic acid bacteria such as Carnobacterium, Aerococcus, and Tetragenococcus can be used. The lactic acid strain is not particularly limited as long as it belongs to the aforementioned genus.

Examples of Bacillus subtilis include strains of the genus Bacillus. The Bacillus subtilis strain is not particularly limited as long as it belongs to the aforementioned genus.

Examples of the acetic acid bacteria include Acetobacter, Acia, and Acidomonas. The acetic acid strain is not particularly limited as long as it belongs to the above genus.

(Fermentation method)
As a specific method for producing a fermented ginger of the liver function improving agent of the present invention, for example, after mixing a ginger plant with a fermentation broth of a fungus body, a length of 120 to 500 hours under a condition of 30 to 90 ° C. A method of aging over a long time (fermentation process), a fermentation process in which ginger plant materials are fermented, an addition process in which ginger plant materials are added to the fermented product, and a fermentation in which ginger plant materials are added The manufacturing method (short-time manufacturing method) which has a heating process which heat-processes an object at the temperature exceeding 100 degreeC under pressure can be mentioned. The long-time production method is a method of producing over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method once adds unfermented ginger plant material to the fermented product, and then pressurizes. In this method, heat treatment is performed at a high temperature under conditions. In the long-time production method, there is no step of adding raw materials, and no high-pressure heat treatment is performed. In the short-term manufacturing method, since the process of adding the raw material and the high-pressure heat treatment are performed, it costs more than the long-time manufacturing method, but fermentation ginger can be obtained in a short time.

Here, the long-time manufacturing method will be further described.

  In the fermentation step of fermenting ginger family plant material for a long time, fermentation is performed under conditions of, for example, a temperature of 30 ° C. to 90 ° C. and a humidity of 50% to 90%, for 3 days to 30 days, preferably 4 days to 25 days. It is preferable to heat for a day, more preferably 5 days to 22 days.

Moreover, the amount of ginger can be enriched more than twice the content of raw ginger by fermenting the ginger family and then heat aging.

  Specifically, as a method for producing the fermented ginger of the present invention by a long-time production method, for example, after mixing a ginger plant with a fermentation broth, aging is performed for 120 to 500 hours under a condition of 30 to 90 ° C. be able to.

What is marketed may be used for the fermentation ginger of this invention by the long-time manufacturing method used by this invention. When using a commercial item, it is preferable to use the fermented ginger whose content of gingerol becomes 50 times or more by fermentation compared with raw ginger.

  Next, the short-time manufacturing method will be further described.

  In the fermentation process of fermenting ginger plant material of a short-time production method, fermentation is performed under conditions of, for example, a temperature of 5 to 70 ° C, preferably 10 to 40 ° C, more preferably 15 to 30 ° C, and even more preferably less than 30 ° C. 1-30 days, preferably 3-14 days.

  The fermentation process is the same as the fermentation method described above. In the subsequent addition step, it is preferable to use the same ginger plant material used in the fermentation step, but it is also possible to use a different type or form. The addition amount of the ginger family material is preferably 0.5 to 50 parts by mass, and preferably 1 to 30 parts by mass with respect to 1 part by mass of the ginger family material used in the fermentation process. More preferably, it is 5-15 mass parts.

  The heating step following the addition step is a step of heat treatment under pressure at a temperature exceeding 100 ° C., and the treatment is performed within a time period in which fermentation of the ginger plant material added in the addition step does not sufficiently proceed (start) Is preferable. Specifically, for example, after the addition step, the heating step is preferably performed within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and within 1 hour. It is particularly preferred to do this.

  As heating conditions, the heating temperature is preferably 105 to 200 ° C, more preferably 105 to 180 ° C, still more preferably 105 to 150 ° C, and particularly preferably 105 to 120 ° C. preferable. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and further preferably 1 to 10 hours. After the heating step, for example, a drying process such as spray drying or freeze drying can be performed.

  In both the long-time production method and the short-time production method, the method of allowing the fungus body to act on the ginger family material is a method of spraying or adding the fungus body or its culture solution to the ginger family material, or the cultivation of the ginger family material. Examples include a method of immersing or adding to a liquid, a method of spraying or adding an enzyme extracted from a microbial cell or a culture solution thereof, and the microbial cell culture solution is cultured using a synthetic or natural medium. Examples include a culture solution, a plant-derived culture solution, and an animal-derived culture solution.

As the culture solution of the microbial cells, fermented products obtained by fermenting organic substances with the microbial cells can be used. As the organic substances, either plants or animals can be used, but fermented plants are preferable. Plants that can be used are not particularly limited, but various grains such as rice, brown rice, barley, wheat and corn, beans such as soybeans, red beans and peas, mushrooms such as shiitake mushrooms and mushrooms, apples, bananas and oranges Fruit such as pear, strawberry, peach, oyster, grape, cherry, apricot, lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion , Celery, leek, leek, radish, ginger, turmeric, potato, sweet potato, sugar cane, tea, olives, ashitaba, kale, bitter gourd, sesame and other vegetables, almonds, cashew nuts, macadamia nuts, chestnuts, walnuts, etc. Is mentioned. You may use 1 type or in combination of 2 or more types. These plants may be used as they are, or after processing such as steaming and boiling, the cells may be added and fermented. In this case, water may be added.

As these fermented products, fermented products themselves can be used, but moromi used for producing vinegar, miso, sake, etc., and koji remaining after fermentation may be used.

A ginger plant material may be mixed with a bacterial cell or an enzyme solution extracted from the culture solution of the bacterial cell, and the mixture itself may be fermented with the enzyme extracted from the bacterial cell or the culture solution. At this time, the conversion of gingerols to gingerols can be promoted by heating the mixture.

Moreover, it is although it does not specifically limit as fermented matter derived from an animal, Fermented milk products, such as a bovine animal, can be utilized. In particular, milk is preferable because it is commercially available and inexpensive and easily available.

  As a form of the fermented ginger used as the liver function improving agent of the present invention, the ginger obtained by fermentation can be used as it is, or it can be used as a pulverized product, an extract or the like. Examples of the pulverized product include pastes, powders and granules. The extract may be liquid, but can also be used as a paste or a dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

In the fermented ginger according to the present invention by the long-term production method, gingerol is preferably in a range of gingerol in a range of 1: 1.1 to 1000, more preferably in a range of 1: 1.2 to 500. More preferably, it is in the range of 1: 1.3 to 200.
In addition, the fermented ginger according to the present invention by a short-time production method is preferably in the range of 1.1 to 1000 gingerol with respect to gingerol, more preferably in the range of 1: 1.2 to 500. More preferably, it is in the range of 1: 1.2 to 200.

[Other ingredients]
The saccharification inhibitor of the present invention is characterized by containing fermented ginger and other specific components. As the other specific component, other components with little or no collagenase inhibitory ability are combined with fermented ginger. It is not limited as long as it is a component capable of synergistically improving collagenase inhibitory ability, but particularly contains at least one component selected from the group consisting of (a) to (f) described below. Is desirable.

(A) Beverage-based plant material In the liver function improving agent of the present invention, at least one beverage-based plant material selected from rose, pu-eru, coffee, rooibos, tea and soy milk is used as other components together with fermented ginger. preferable. When these other components are combined with fermented ginger, not only a synergistic liver function improving action is obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermented ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  These beverage-based plant materials may be any part of the plant such as flowers, leaves, stems, roots, etc., but the part usually used as tea is preferable, the plant material itself (including dry matter), and its pulverization Products, juices, extracts, extracts and the like can be used. Examples of the pulverized product include powder and granules. The squeezed juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

  Roses are plants belonging to the genus Rosaceae, and flowers and fruits are usually used. Pu'er is a type of Chinese tea (black tea) that originates in Yunnan Province of the People's Republic of China. Coffee is a plant belonging to the genus Aceraceae, and a powder obtained by roasting and grinding seeds is used. Rooibos is a plant belonging to the genus Asparatus, and leaves and branches are usually used. As tea, tea leaves obtained by wilting, twisting, completely fermenting and drying tea leaves and buds of Camellia sinensis are used. Soymilk is processed from the seeds of plants belonging to the leguminous soybean genus, and those obtained by directly squeezing the seeds or those squeezed after boiling the seeds are used.

(B) Spice In the liver function improving agent of the present invention, at least one spice selected from terminaria, pomegranate, hihatsu, yuzu, wolfberry, keihi, white kidney beans, red ginseng and mugwort is used as the other component together with fermented ginger. It is preferable. In the present invention, these components only need to be blended, and may not be blended for the purpose of exhibiting the function of a so-called spice such as giving out a fragrance or a pungent taste. When these other components are combined with fermented ginger, not only a synergistic liver function improving action is obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  These spices may be any part of the plant such as seeds, berries, flowers, leaves, stems, roots, etc., but the parts usually used as spices are preferred, and the plant material itself (including dry matter), its A pulverized product, juice, extract, extract and the like can be used. Examples of the pulverized product include powder and granules. The juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

  The Taminaria, for example, Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, mention may be made of Terminalia chebula, etc., these Among these, Terminaria bellicica (belerica) and Terminalia chebula are preferable. As a part used as a plant material of the present invention, a fruit is preferable.

(C) Plant-derived component In the liver function improving agent of the present invention, potato extract, pine bark extract, processed kuzu flower, sesamin, caffeine, chlorogenic acid, soy protein, curcumin, as other components together with fermented ginger, It is preferable to use at least one plant-derived component selected from piperine, ginsenoside and theaflavin. When these other components are combined with fermented ginger, not only a synergistic liver function improving action is obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  Examples of the potato extract include extracts of rhizomes such as baron candy, make-in, Kitakari, Toya, Toyoshiro, Inca Ame, Digima, and Tokachi Glass. A commercially available product can be used as the potato extract.

  Examples of the pine bark extract include extracts of bark such as French maritime pine (Pinus Martina), larch, black pine, red pine, etc. Among them, French maritime pine (Pinus Martina) rich in proanthocyanidins Bark extract is preferred. As the pine bark extract, a commercially available product can be used.

As the processed kuzu flower, a processed flower of a plant belonging to the leguminous genus Kudu is used. As the processed kuzuhana product, a commercially available product can be used.

Sesamin, caffeine, chlorogenic acid, soy protein, curcumin, piperine, ginsenoside and theaflavin are not particularly limited, but commercially available products may be used, and those extracted, separated and purified from plants Alternatively, the extract may be used as it is, or powder or granule obtained by drying the extract may be used. The plant-derived component can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

(D) Fermented product In the liver function improving agent of the present invention, it is preferable to use at least one fermented product selected from a green pepper fermented product and koji as the other component. When this other component is combined with fermented ginger, not only a synergistic liver function improving action is obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, it is fragrant and the flavor can be preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

  The fermented product is not particularly limited, but the fermented product may be used as it is, or the fermented product may be dried and pulverized. Moreover, what was extracted from fermented material may be used, and an extract can be ground and used as it is. Examples of the pulverized product include powder and granules. The extract may be liquid, but can also be used as a paste or a dry powder. The extract can be obtained by extraction using an appropriate solvent. As the solvent, for example, water, ethanol, or hydrous ethanol can be used.

Although a green pepper fermented extract is not specifically limited, What is marketed may be used.

  The koji is not particularly limited, and any koji may be used as long as it is obtained by fermenting grains such as rice, wheat, soybean, millet, millet, millet with koji mold. As the koji mold used for fermentation, any of koji mold, blue koji mold, white koji mold, black koji mold, red koji mold and the like may be used. Specifically, Aspergillus awamori (Aspergillus sawai), Aspergillus nakaisai (Aspergillus nakasai) (Aspergillus nakasai) Aspergillus lucensis (Aspergillus luciferis), Aspergillus kawachii (Aspergillus spp. Name Aspergillus belonging to the genus Aspergillus It is possible. Among them, it is particularly preferable to use red yeast rice.

(E) Amino acid In the liver function improving agent of the present invention, L-alanine, L-arginine, L-glutamic acid, L-glutamine, L-cystine, L-serine, L-tyrosine, L as fermented ginger and other components -It is preferable to use at least one amino acid (including a salt) selected from histidine, L-hydroxyproline, L-isoleucine, L-proline and L-lysine. Examples of the salt include sodium salt and hydrochloride. When these other components are combined with fermented ginger, not only a synergistic liver function improving action is obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

(F) Functional additive In the liver function improving agent of the present invention, at least one selected from iron, vitamin B2, vitamin B3, vitamin K, pyrroloquinoline quinone, xanthan gum, shellac and guar gum as other components together with fermented ginger. It is preferable to use the functional additive. In addition, iron as a functional additive of this invention contains the form of the compound containing these metals. When these other components are combined with fermented ginger, not only a synergistic liver function improving action is obtained, but also the taste of fermented ginger such as pungent taste and miscellaneous taste can be improved. Moreover, the fermentation odor peculiar to fermentation ginger can be improved, and a fragrance and flavor can also be made preferable. Furthermore, it can be made excellent in color and dispersibility than when only fermented ginger is dissolved in water.

(Mode of use)
The liver function improving agent of the present invention has an improved liver function improvement effect as compared with those containing only fermented ginger or only other components. Any product can be used as long as it can be distinguished from other products in terms of its use for improving liver function. For example, it can be any of the main body, packaging, instructions and promotional materials of the product related to the liver function improving agent of the present invention. Can be listed as having a function of improving liver function.

  Specifically, the utilization form of the liver function improving agent of the present invention is more effective than prescribed organizations such as pharmaceuticals (including quasi-drugs), cosmetics, foods for specified health use, nutritional functional foods, functional indication foods, and the like. Examples include so-called health foods such as functional foods for which labeling is recognized.

  The liver function improving agent of the present invention can be used for external use or oral use. The external preparation is not particularly limited as long as it is applied to the skin, scalp and the like, and the form is an ointment, cream, gel, lotion, emulsion, pack, poultice, etc. The form of skin external preparations, injections, etc. can be mentioned.

  In addition, when the liver function improving agent of the present invention is used as an oral preparation, examples of the form thereof include tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, Examples thereof include a solid agent, a round agent, a paste agent, a cream agent, a caplet agent, a gel agent, a chewable agent, and a stick agent. Among these, the forms of tablets, capsules, powders, granules, and liquids are particularly preferable because they are easy to ingest and easily improve liver function. Specifically, supplements, food additives, bottled beverages filled in plastic bottles, cans, bottles, instant powders (granules) for dissolving and drinking in water (hot water), milk, fruit juice, green juice, etc. A drink etc. can be illustrated. These are preferable in that they can be easily eaten and eaten at the time of meals and can improve palatability.

  The content of fermented ginger and other components in the liver function-improving agent of the present invention may be appropriately contained within the range where the effect is exerted, and at least 1 selected from the group consisting of fermented ginger and (a) to (f) Seed ingredients can be included as active ingredients.

  Generally, when the liver function improving agent of the present invention is a pharmaceutical or a supplement (tablet, capsule), fermented ginger and other components are contained in an amount of 0.01 to 100% by mass in terms of dry mass. It is preferable that 0.1 to 85% by mass is included, and 0.5 to 70% by mass is further preferable.

  When the liver function improving agent of the present invention is a packaged beverage (liquid), it is preferable that fermented ginger and other components are contained in an amount of 0.01 to 10% by mass in terms of dry mass, and 0.03 More preferably, it is contained in an amount of ˜6% by mass, and further more preferably in an amount of 0.05-4% by mass.

  Moreover, when the liver function improving agent of this invention is an instant powder drink (powder) and an instant granule drink (granule), 1-100 mass% of fermented ginger and other components are included in conversion of dry mass. It is preferable that 5-90 mass% is contained, It is more preferable that 10-80 mass% is contained.

  In order to exhibit the effect of the present invention more effectively, it is preferable that fermented ginger and other components are contained in an amount of 80% by mass or more of the entire liver function improving agent of the present invention (excluding moisture) in terms of dry mass, It is more preferably 90% by mass or more, further preferably 95% by mass or more, and particularly preferably 100% by mass.

  Although there is no restriction | limiting in particular as an intake of the liver function improving agent of this invention, From a viewpoint of exhibiting the effect of this invention more notably, the intake of fermented ginger and other components per day will be 50 mg / day or more. Ingestion is preferable, more preferably 100 mg / day or more, and even more preferably 200 mg / day or more. The upper limit is not particularly limited, but is, for example, 8 g / day, preferably 4 g / day. The liver function-improving agent of the present invention can be accommodated in one container or divided into a plurality of containers such as 2 to 3 so that the daily intake becomes the above-mentioned intake. .

  The blending mass ratio of the fermented ginger and other components is preferably in the range of 0.5: 1 to 70: 1 and more preferably in the range of 0.75: 1 to 60: 1 in terms of dry mass. Preferably, it is in the range of 1: 1 to 60: 1, more preferably in the range of 1: 1 to 50: 1. The effect of this invention can be exhibited more effectively because the compounding ratio of fermentation ginger and other components is in the above range.

  The liver function-improving agent of the present invention can be produced by a known formulation method by adding an additive that is acceptable for oral use, or components other than fermented ginger and other components, if necessary.

  In addition, the liver function improving agent of the present invention includes a liver function improving food obtained by adding fermented ginger and other components to the food in addition to the food for improving liver function containing fermented ginger and other components. For example, foods in which the content of the fermented ginger and other components of the present invention is increased compared to normal food (including natural foods), and the fermented ginger and other components of the present invention are usually not included. The food which added fermented ginger and other ingredients to food can be mentioned. For the addition of the fermented ginger and other components, the respective components may be added separately, may be added simultaneously, or may be added together with other components other than the fermented ginger and other components.

  As one of the usage forms of the liver function improving agent of the present invention, it can be added to foods, for example, drinks such as carbonated drinks, nutrition drinks, fruit drinks, lactic acid drinks, smoothies, green juices; ice creams, ice sherbets Frozen confectionery such as shaved ice; Noodles such as buckwheat, udon, harusame, Chinese noodles, instant noodles; confectionery such as candy, candy, gum, chocolate, tablet confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery, bread Fishery and livestock processed foods such as kamaboko, ham and sausage; dairy products such as processed milk, fermented milk and yogurt; fats and oils such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream and dressing; Seasonings such as soy sauce; curry, stew, oyakodon, porridge, miso cooked, Chinese rice bowl, bonito, tempura, beef bowl, haya Rice, mention may be made of omelet, Oden, Mabodofu, dumplings, Shumai, hamburger, meatballs, various sources, retort pouch foods such as various soups and the like.

  Hereinafter, the present invention will be described based on examples.

[Example 1]
(Method for producing fermented ginger 1)
To a rice cake prepared by adding 2 L of water to 100 g of rice bran (white rice fermented with a commercially available white rice cake), 3.5 kg of fresh ginger washed and cut into four pieces was added and immersed for 10 minutes. After soaking, the ginger was taken out from the broth and fermented at 40 ° C. to 50 ° C. for 14 days. After fermentation, the mixture was sterilized with an autoclave at 120 ° C. for 20 minutes, and after sterilization, it was aged at 75 ° C. for 14 days. Thereafter, the matured ginger was dried and pulverized to obtain the fermented ginger 1 of the present invention.

(Component analysis)
The contents of gingerols and gingerols contained in raw ginger and fermented ginger 1 were measured. The contents of gingerols and gingerols in the extract obtained by extracting each of raw ginger and fermented ginger 1 with an extraction solvent of acetonitrile / water = 20/80 were measured by liquid chromatography. For measurement, Hitachi High-Tech LaChromUtrtr
An II C18 column was used, and a DAD (measurement wavelength: 280 nm) 10 mm flow cell was used as a detector. As the mobile phase, ultrapure water was used for the A phase, acetonitrile was used for the B phase, the flow rate was 0.7 mL / min, and the column temperature was 40 ° C.
As a result, the content of gingerols and gingerols in raw ginger was gingerols 56 mg / 100 g, gingerols 1 mg / 100 g, and the gingerols and gingerols in fermented ginger 1 were gingerols 51 mg. / 100 g and gingerols 78 mg / 100 g.

  A liver function improvement confirmation test was performed using fermented ginger 1 and other components. For the fermented ginger 1, a dry powder obtained by sonicating in 20 times the amount of 60% ethanol for about 1 hour and concentrating and drying the supernatant obtained by centrifugation was used for the test.

[Liver function improvement confirmation test]
(Preparation of sample solution)
Human hepatoma-derived cells (HepG2) cultured in 10% FBS-DMEM were suspended by trypsin treatment and seeded at a cell density of 2.0 × 10 ⁴ cells / well in each well of a 96-well plate. Pre-cultured for 24 hours in a 37 ° C., 5% CO ₂ incubator. After removing the medium from each well, 100 μL each of the fermented ginger 1, other components, or a combination thereof prepared to a predetermined concentration using 10% FBS-DMEM was added and cultured in a CO ₂ incubator for 48 hours. Fermented ginger 1 was dissolved in DMSO, adjusted to a predetermined concentration such that the final concentration of DMSO was 0.5%, then sterilized by filter and serially diluted. Black pepper, flower buds, wolfberry, yuzu, turmeric, white beans, red ginger, capsaicin, piperine, β-carotene, curcumin, sesamin, shellac, vitamin K are dissolved in DMSO so that the final concentration of DMSO is 0.5%. After preparing to a predetermined concentration, the filter was sterilized and serially diluted. For other components than the above, the test substance was dissolved in a medium, adjusted to a predetermined concentration, then sterilized by filter and serially diluted. In the test group in which fermented ginger 1 and other components were combined, an equal amount of a test substance-containing medium having a double concentration was mixed to a predetermined concentration (DMSO final concentration 0.25%).

(Measuring method)
After culturing for 48 hours, the medium was removed, and 150 μL of Cell Counting Kit-8 solution diluted 30-fold with serum-free DMEM was added. After standing in a 37 ° C., 5% CO ₂ incubator for appropriate color development, the absorbance at 450 nm was measured.

The hepatocyte activation rate of each test substance was calculated by the following formula.
Hepatocyte activation rate (%)
% of control = (Data sample-Data blank) / (Data control-Data blank) x 100
(In the formula, Data sample: Absorbance of test solution (test)
Data control: Absorbance of control (test)
Data blank: Absorbance of test solution (blank)

  The results are shown in Tables 1-7. Numerical values other than the change value of each test section indicate the final concentration of the fermented ginger 1 or other components, and the unit is μg / mL. The result of the liver function improvement confirmation test shows a change value with respect to the hepatocyte activation rate of the control.

For the roses in Table 1, commercially available flower extract powders were used. Poor used a pulverized product obtained by pulverizing a commercially available raw material for 20 seconds × 7 times with a bead shocker (rotation speed: 2,300 rpm). As the coffee, commercially available granular instant coffee was used. The tea used was a commercially available tea pack.

The terminarias in Table 2 are dried powders of water extracts of the fruits of Terminaria berylica, the pomegranates are commercially available flower extract powders, the hihatsu is the dry ground powders of commercially available fruits, and the coffee is commercially available. The dried powder and white kidney beans used were commercially available dry powder of seeds, red ginseng were dried powder of commercially available rhizomes extracted from water, and the mugwort used dried powder of leaves.

The potato extract of Table 3 used “Potein” manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract used “Furabangenol” manufactured by Toyo Shinyaku Co., Ltd., and the kuzu flower processed product used “Kuzu no Hana Extract” manufactured by Toyo Shinyaku Co.
Commercially available components other than the pine bark extract, potato extract, and kuzu flower processed product described in Table 3 were used.

  The red koji in Table 4 was obtained by using dried kneaded powder of koji made by fermenting commercially available koji mold and grains (rice, soybean, etc.).

  All the other components described in Table 5 were commercially available.

  All other components listed in Table 6 were commercially available.

  As shown in Tables 1 to 6, the hepatocyte activation rate increased synergistically by combining the fermented ginger 1 produced by the long-time production method with the specific other components of the present invention. Therefore, the liver function-improving agent of the present invention has actions such as an increase in hepatic blood flow, promotion of bile secretion, promotion of liver tissue respiration, prevention or suppression of accumulation of fat in the liver, suppression of viral, pharmaceutical, and alcoholic liver disorders. Can be raised.

(Comparative Examples 40-44)
Using the same technique as in Example 1, the liver function improvement confirmation test of the following other components was performed. As a result, the iron-based Kannon (Comparative Example 40) that is a beverage-based plant material, the wolfberry (Comparative Example 41) that is a spice, Β-carotene (Comparative Example 42), amino acid L-lysine (Comparative Example 43), and functional additive sodium bicarbonate (sodium bicarbonate, Comparative Example 44) confirmed the synergistic effect of hepatocyte activation. Was not.

[Example 2]
(Method for producing fermented ginger 2)
In a GE medium (liquid medium) containing glucose and a yeast extract, A. niger is A. niger. Awamori was added and cultured in a liquid culture tank at 28 ° C. for 2 days. Thereafter, a dried powder of ginger diluted with GE medium so that the concentration of the cultured medium was 3.8% and dried ginger was added to a concentration of 1%. The medium to which the dry powder of ginger was added was cultured in a liquid culture tank at 28 ° C. for 6 days to ferment the dry powder of ginger (fermentation process). After fermentation, the same dry ginger powder as used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed at 115 to 120 ° C. for 2 hours under a pressurized condition (heating step). Then, it dried by freeze-drying (drying process) and obtained the fermented ginger 2 of this invention.

(Component analysis)
The contents of gingerols and gingerols contained in raw ginger, dry ginger powder and fermented ginger 2 were measured. The measurement was performed in the same procedure as in Example 1.
As a result, the contents of gingerols and gingerols in raw ginger were gingerols 48.3 mg / 100 g, gingerols 1.7 mg / 100 g, and gingerols and gingerols in dry ginger powder Were 1265 mg / 100 g of gingerols and 129 mg / 100 g of gingerols, and the contents of gingerols and gingerols in fermented ginger 2 were 352 mg / 100 g of gingerols and 466 mg / 100 g of gingerols.

  Using the fermented ginger 2 and other components obtained above, a liver function improvement confirmation test was performed.

[Liver function improvement confirmation test]
The test was performed in the same procedure as in Example 1 except that serum-free DMEM was used when preparing the fermented ginger 2, other components, or a sample combining them with a predetermined concentration.

  The results are shown in Tables 8 to 13. Numerical values other than the change value of each test section indicate the final concentration of the fermented ginger 2 or other components, and the unit is μg / mL. The result of the liver function improvement confirmation test shows a change value with respect to the liver cell activation rate of the control.

  Rooibos in Table 8 is a pulverized product obtained by pulverizing commercially available raw materials for 20 seconds × 7 times with a bead shocker (rotation speed 2,300 rpm), rose is a commercially available flower extract powder, and soy milk is a commercially available soy milk powder. Were used respectively.

Yuzu in Table 9 is commercially available dry ground powder of the skin containing the seeds after squeezing, wolfberry is commercially available dry ground powder, Keihi is commercially available dry powder, white kidney beans are commercially available Each dry seed powder was used.

As the potato extract of Table 10, “Potein” manufactured by Toyo Shinyaku Co., Ltd. was used.
Commercially available components other than the potato extract and pine bark extract described in Table 10 were used.

  The green pepper fermented product of Table 11 is “Blue Pepper Fermented Extract” manufactured by Toyo Shinyaku Co., Ltd., and the red koji is dried and ground powder of koji made by fermenting commercially available koji mold and grains (rice, soybeans, etc.), As the multi-grain koji, dry powder of koji made by fermenting commercially available koji koji (barley, awa, hie, millet, persimmon, purple black rice, rice flour) with koji molds was used.

  All other components listed in Table 12 were commercially available.

  All other components listed in Table 13 were commercially available. Note that iron chloride was used as iron.

  As shown in Tables 8 to 13, the hepatocyte activation rate increased synergistically by combining the fermented ginger 2 produced by the short-time production method with the specific other components of the present invention. Therefore, the liver function-improving agent of the present invention has actions such as an increase in hepatic blood flow, promotion of bile secretion, promotion of liver tissue respiration, prevention or suppression of accumulation of fat in the liver, suppression of viral, pharmaceutical, and alcoholic liver disorders. Can be raised.

(Comparative Examples 81-85)
Using the same technique as in Example 2, a liver function improvement confirmation test of the following other components was performed. Β-carotene (Comparative Example 83), L-isoleucine (Comparative Example 84), which is an amino acid, and L-tartaric acid (Comparative Example 85), which is a functional additive, are not confirmed to have a synergistic effect on hepatocyte activation. It was.

(Formulation example 1: lotion)
100 parts by mass as a whole, 0.01 parts by mass of fermented ginger extract, 0.01 parts by mass of pine bark extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, pliers 3 parts by weight of lenglycol, 0.1 part by weight of sodium hyaluronate, 0.01 part by weight of citric acid, 0.02 part by weight of sodium citrate, 0.1 part by weight of xanthan gum, 0.15 part by weight of methylparaben, 0.2 part by weight of carbomer The composition for improving liver function of the present invention was prepared in the form of a lotion by mixing parts by mass, 0.03 part by mass of sodium hydroxide and the remainder of water. This lotion was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of the fermented ginger 1, and was highly fragrant and preferred.

(Formulation example 2: shampoo)
Based on 100 parts by weight as a whole, 0.01 part by weight of fermented ginger extract, 0.02 part by weight of pomegranate flower extract, 7.5 parts by weight of sodium laureth sulfate, 4.2 parts by weight of cocamidopropyl betaine, 3 parts by weight of cocamide DEA Parts, 1,3-butylene glycol 0.1 parts by weight, polyquaternium-10 0.225 parts by weight, citric acid 0.15 parts by weight, sodium citrate 0.05 parts by weight, phenoxyethanol 0.9 parts by weight and water balance By mixing, the composition for improving liver function of the present invention was prepared in the form of shampoo. This shampoo was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation example 3: soap)
100 parts by weight as a whole, 0.5 parts by weight of fermented ginger 1 part, 0.5 parts by weight of soy protein, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 part by weight of EDTA-4 sodium, 4 sodium etidronate The composition for improving liver function of the present invention was prepared in the form of soap by mixing and solidifying 0.2 parts by mass and the remainder of the soap base. This soap was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation example 4: emulsion)
100 parts by mass as a whole, 0.1 parts by mass of fermented ginger extract, 0.1 parts by mass of rose flower extract, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil Part, polypropylene glycol 1 part, thickener 0.06 part, phenoxyethanol 0.2 part, ethanol 5 part, sodium hydroxide 0.01 part and purified water balance, The composition for improving liver function of the present invention was prepared. This emulsion was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation Example 5: Cosmetic cream)
100 parts by mass as a whole, 0.1 part by mass of fermented ginger extract, 0.1 part by mass of red yeast rice extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, hydrogenated soybean phospholipid 0.2 parts by mass, butyl alcohol 2.4 parts by mass, hardened oil 1.5 parts by mass, stearic acid 1.5 parts by mass, lipophilic glyceryl monostearate 1.5 parts by mass, polyglyceryl monostearate 0.5 Parts by weight, 0.8 parts by weight of behenyl alcohol, 0.7 parts by weight of polyglyceryl monomyristate, 0.3 parts by weight of beeswax wax, 0.1 parts by weight of d-δ-tocopherol, 0.3 parts by weight of methylparaben, C10-30 alkyl Modified carboxyvinyl polymer 0.2 parts by mass, carboxyvinyl polymer 0.1 parts by mass, 1,3-butanediol 18.0 parts by mass , By mixing 0.1 part by weight of sodium hydroxide and purified water balance, liver function improving composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation Example 6: Packing agent)
Based on 100 parts by mass as a whole, 0.1 parts by mass of fermented ginger 1 extract, 0.01 parts by mass of pyrroloquinone, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, kaolin 6. The composition for improving liver function of the present invention was prepared in the form of a pack agent by mixing 0 part by mass, 0.2 part by mass of an antiseptic, 0.1 part by mass of a fragrance, and the remaining purified water. This pack agent not only provided a synergistic liver function improving action, but also improved the unique fermentation odor of the fermented ginger 1, and was highly fragrant and preferred.

(Formulation Example 7: Tablet)
100 parts by weight as a whole, 10 parts by weight of fermented ginger 1 powder, 8 parts by weight of terminaria berylica fruit extract, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate and The composition for improving liver function of the present invention was prepared in the form of a tablet by mixing and compressing the remainder of corn starch. This tablet not only provided a synergistic liver function improving action, but also improved the taste of fermented ginger 1 such as pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 was improved, and the flavor and flavor were favorable.

(Formulation Example 8: Granules)
By mixing and granulating 100 parts by weight of the whole, 10 parts by weight of fermented ginger powder, 15 parts by weight of coffee extract, 10 parts by weight of lactose, 1 part by weight of calcium stearate and the rest of crystalline cellulose, in the form of granules The composition for improving liver function of the present invention was prepared. This granule not only obtained a synergistic liver function improving action, but also improved the taste of fermented ginger 1, such as the pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 was improved, and the flavor and flavor were favorable.

(Formulation example 9: capsule)
100 parts by weight as a whole, 10 parts by weight of fermented ginger extract, 20 parts by weight of red ginseng powder, 8 parts by weight of lecithin and the remainder of olive oil are mixed and contained in a capsule shell. Thus, the composition for improving liver function of the present invention was prepared in the form of a capsule. This capsule not only provided a synergistic liver function improving action, but also improved the taste of the contents of the fermented ginger 1 such as pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 of the contents was improved, and the fragrance was high and the flavor was preferable.

(Formulation example 10: liquid agent)
The whole is 100 parts by mass, 0.84 parts by mass of fermented ginger 1 extract powder, 3.0 parts by mass of Pu'er tea extract, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate 2 parts by mass of a fragrance preparation, 0.05 part by mass of sucralose, 0.03 part by mass of acesulfame potassium and the remainder of purified water were mixed to prepare the composition for improving liver function of the present invention in the form of a liquid. This liquid agent not only provided a synergistic liver function improving action, but also improved the taste of fermented ginger 1 such as pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 1 was improved, and the flavor and flavor were favorable.

(Formulation Example 11: lotion)
Based on 100 parts by mass of the whole, 0.01 part by mass of fermented ginger extract, 1 part by mass of soy milk powder, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol Parts, sodium hyaluronate 0.1 parts by weight, citric acid 0.01 parts by weight, sodium citrate 0.02 parts by weight, xanthan gum 0.1 parts by weight, methylparaben 0.15 parts by weight, carbomer 0.2 parts by weight, water A composition for improving liver function of the present invention was prepared in the form of a skin lotion by mixing 0.03 part by mass of sodium oxide and the remaining part of water. This skin lotion was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of the fermented ginger 2 and was highly fragrant and preferred.

(Formulation example 12: shampoo)
100 parts by weight as a whole, 0.01 parts by weight of fermented ginger extract, 0.02 parts by weight of rose flower extract, 7.5 parts by weight of sodium laureth sulfate, 4.2 parts by weight of cocamidopropyl betaine, 3 parts by weight of cocamide DEA Parts, 1,3-butylene glycol 0.1 parts by weight, polyquaternium-10 0.225 parts by weight, citric acid 0.15 parts by weight, sodium citrate 0.05 parts by weight, phenoxyethanol 0.9 parts by weight and water balance By mixing, the composition for improving liver function of the present invention was prepared in the form of shampoo. This shampoo was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and preferred.

(Formulation example 13: soap)
100 parts by weight as a whole, 0.5 parts by weight of fermented ginger 2 parts, 2 parts by weight of ground wolfberry, 1 part by weight of olive oil, 0.1 parts by weight of EDTA-4 sodium, 0.2 parts by weight of etidronate 4 sodium And the composition for liver function improvement of this invention was prepared in the aspect of soap by mixing and solidifying the remainder of soap base. This soap not only provided a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation example 14: emulsion)
Based on 100 parts by mass as a whole, the fermented ginger 2 extract 0.1 part by mass, ginsenoside 0.1 part by mass, sucrose fatty acid ester 3 parts by mass, glycerin 12 parts by mass, squalane 6 parts by mass, dimethyl silicone oil 24 parts by mass, 1 part by weight of polypropylene glycol, 0.06 part by weight of thickener, 0.2 part by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 part by weight of sodium hydroxide, and the remainder of purified water are mixed to form the present invention in the form of an emulsion. A composition for improving liver function was prepared. This emulsion was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation Example 15: Cosmetic cream)
100 parts by weight as a whole, 0.1 parts by weight of fermented ginger extract, 0.01 parts by weight of red yeast rice extract, 15.0 parts by weight of squalane, 4.0 parts by weight of octyldodecyl myristate, hydrogenated soybean phospholipid 0.2 parts by mass, butyl alcohol 2.4 parts by mass, hardened oil 1.5 parts by mass, stearic acid 1.5 parts by mass, lipophilic glyceryl monostearate 1.5 parts by mass, polyglyceryl monostearate 0.5 Parts by weight, 0.8 parts by weight of behenyl alcohol, 0.7 parts by weight of polyglyceryl monomyristate, 0.3 parts by weight of beeswax wax, 0.1 parts by weight of d-δ-tocopherol, 0.3 parts by weight of methylparaben, C10-30 alkyl Modified carboxyvinyl polymer 0.2 parts by mass, carboxyvinyl polymer 0.1 parts by mass, 1,3-butanediol 18.0 Parts, 0.1 part by weight of sodium hydroxide and a mixture of purified water balance, liver function improving composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only able to obtain a synergistic liver function improving action, but also improved the unique fermentation odor of the fermented ginger 2 and was highly fragrant and preferred.

(Formulation Example 16: Packing agent)
100 parts by mass as a whole, 0.1 parts by mass of fermented ginger 2 extract, 0.01 parts by mass of vitamin B2, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, kaolin 6 0.0 mass part, preservative 0.2 mass part, fragrance | flavor 0.1 mass part, and purified water remainder were mixed, and the composition for liver function improvement of this invention was prepared with the aspect of the pack agent. This pack agent not only provided a synergistic liver function improving action, but also improved the unique fermentation odor of the fermented ginger 2, and was highly fragrant and preferred.

(Formulation example 17: tablet)
100 parts by weight as a whole, 10 parts by weight of fermented ginger 2 powder, 8 parts by weight of rooibos powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate and the rest of corn starch By mixing and tableting, the composition for improving liver function of the present invention was prepared in the form of tablets. This tablet not only provided a synergistic liver function improving action, but also improved the taste of fermented ginger 2 such as pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

(Formulation Example 18: Granules)
By mixing and granulating 100 parts by weight of the whole, 10 parts by weight of fermented ginger 2 powder, 15 parts by weight of yuzu powder, 10 parts by weight of lactose, 1 part by weight of calcium stearate and the rest of crystalline cellulose. The composition for improving liver function of the present invention was prepared. This granule not only provided a synergistic liver function improving action, but also improved the taste of fermented ginger 2 such as pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

(Formulation example 19: capsule)
By adding 100 parts by weight as a whole and mixing 10 parts by weight of fermented ginger 2 extract, 20 parts by weight of sesamin, 8 parts by weight of lecithin and the remainder of olive oil, and encapsulating this in a capsule shell, The composition for improving liver function of the present invention was prepared in the form of a capsule. This capsule was not only able to obtain a synergistic liver function improving action, but also improved the taste of the contents of the fermented ginger 2 such as pungent taste and miscellaneous taste. Moreover, the unique fermented smell of the fermented ginger 2 of the contents was improved, and the flavor and flavor were favorable.

(Formulation example 20: liquid agent)
100 parts by weight as a whole, 0.84 parts by weight of fermented ginger 2 extract powder, 2.5 parts by weight of rooibos tea extract, 10 parts by weight of fructose glucose liquid sugar, 1 part by weight of citric acid, 0.02 parts by weight of sodium benzoate, A composition for improving liver function of the present invention was prepared in the form of a liquid by mixing 2 parts by mass of a fragrance preparation, 0.05 part by mass of sucralose, 0.03 part by mass of acesulfame potassium, and the remainder of purified water. This liquid agent not only provided a synergistic liver function improving action, but also improved the taste of fermented ginger 2, such as the pungent taste and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

Claims (2)

A liver function improving agent comprising fermented ginger and at least one component selected from the group consisting of the following (a) to (f).
(A) at least one beverage plant material selected from rose, pu-eru, coffee, rooibos, soy milk and tea (b) selected from terminaria, pomegranate, hihatsu, yuzu, wolfberry, keihi, white beans, red ginseng and mugwort At least one spice (c) at least one plant-derived component selected from potato extract, pine bark extract, processed kuzu flower, sesamin, caffeine, chlorogenic acid, soy protein, curcumin, piperine, ginsenoside and theaflavin (D) At least one fermented product selected from green pepper fermented product and koji (e) L-alanine, L-arginine, L-glutamic acid, L-glutamine, L-cystine, L-serine, L-tyrosine, L -Histidine, L-hydroxyproline, L-isoleucine, L-proline and L-lysine (F) at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, pyrroloquinoline quinone, xanthan gum, shellac and guar gum   The liver function improving agent according to claim 1, obtained by adding a component comprising fermented ginger and at least one component selected from the group consisting of (a) to (f).