JP2017141200A - Absorption-promoting agent of shogaol and/or gingerol - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an absorption-promoting agent of shogaol and/or gingerol having excellent absorption-promoting effect of shogaol and/or gingerol.SOLUTION: An absorption-promoting agent of shogaol and/or gingerol contains fermented ginger, and a specific component such as at least one kind of beverage-based plant materials selected from pu-erh, jasmine, black tea, coffee, soybean milk and rose.SELECTED DRAWING: None

Description

  The present invention relates to an absorption enhancer for gingerol and / or gingerol, and more particularly to an absorption enhancer for gingerol and / or gingerol characterized by containing fermented ginger and other specific components.

  Gingerol and gingerol contained in ginger family plants are known to have various effects and are used for many purposes. For example, Patent Document 1 describes antidiabetic drugs, analgesics, antirheumatic drugs and the like as uses of gingerol. Patent Document 2 describes anti-inflammatory agents, antioxidants and the like as uses of gingerol. Patent Document 3 describes that gingerol is effective in preventing and treating arthritis. In addition, gingerol and gingerol are known to have various effects such as sterilization, blood circulation promotion, body temperature rise, cold improvement, anti-obesity, blood neutral fat reduction, energy metabolism promotion and lipid metabolism promotion. Yes.

  However, gingerol and gingerol are difficult to ingest because of their strong pungent taste, and the intake is limited, so it is desired to increase the absorption of gingerol and gingerol.

JP-T-2005-511641 JP 2003-327574 A Japanese Patent No. 5303697

  An object of the present invention is to provide an absorption promoter for gingerol and / or gingerol in which the absorption promotion effect of gingerol and / or gingerol is dramatically improved.

  The inventors of the present invention have intensively studied the efficacy of ginger family plants, and as a result, combining the fermented ginger with certain other components, the ability to enhance the absorption of gingerol and / or gingerol. It has been found that it can be dramatically improved and the present invention has been completed. That is, the ability to promote the absorption of gingerol and / or gingerol is synergistically improved by combining specific other ingredients that have little or no ability to promote the absorption of gingerol and / or gingerol. I found that I could do it.

  That is, this invention relates to the absorption promoter of gingerol and / or gingerol characterized by including fermented ginger and a specific other component.

  ADVANTAGE OF THE INVENTION According to this invention, the absorption promoter of gingerol and / or gingerol excellent in the absorption promotion effect | action of gingerol and / or gingerol can be provided.

  The gingerol and / or gingerol absorption promoter of the present invention (hereinafter simply referred to as absorption promoter) is not particularly limited as long as it contains fermented ginger and other specific components. The absorption enhancer has an excellent absorption promoting action. Excellent absorption promoting action, such as bactericidal, antioxidant, anti-inflammatory, blood circulation promotion, body temperature rise, cold improvement, anti-obesity, blood neutral fat reduction, joint pain relief, energy metabolism promotion and lipid metabolism promotion It can be expected to increase.

[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 absorption promoter 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, yellow Various types of ginger such as ginger, 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 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. 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 absorption promoter of the present invention, for example, after mixing a ginger plant with a fermentation broth of a microbial cell, a long time such as 120 to 500 hours under a condition of 30 to 90 ° C. Aging method for a long time, fermentation process for fermenting ginger plant material, addition process for adding ginger plant material to the fermented product, fermented product with ginger plant material added And a heating process in which heat treatment is performed at a temperature exceeding 100 ° C. under pressure (short-time manufacturing process). 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 absorption promoter 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, 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 absorption enhancer of the present invention is characterized in that it contains fermented ginger and other specific components. As the specific other component, other components with little or no absorption promoting ability are combined with fermented ginger. It is not limited as long as it is a component capable of synergistically improving absorption facilitating 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 absorption promoter of the present invention, it is preferable to use at least one beverage-based plant material selected from puer, jasmine, tea, coffee, soy milk and rose as other components together with fermented ginger. . When these other components are combined with fermented ginger, not only a synergistic absorption promoting effect can be 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.

  Pu'er is a type of Chinese tea (black tea) that originates in Yunnan Province of the People's Republic of China. Jasmine is a plant belonging to the family Asteraceae, and flowers are usually used. As tea, tea leaves obtained by wilting, twisting, completely fermenting and drying tea leaves and buds of Camellia sinensis are used. Coffee is a plant belonging to the genus Aceraceae, and a powder obtained by roasting and grinding seeds is 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. Roses are plants belonging to the genus Rosaceae, and flowers and fruits are usually used.

(B) Spices In the absorption enhancer of the present invention, as a component together with fermented ginger, terminaria, pomegranate, cherries, kehi, flower buds, black pepper, yuzu, sesame, mugwort, turmeric, white kidney beans, wolfberry, red ginseng and red It is preferable to use at least one spice selected from ginger. 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 absorption promoting effect can be 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 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.

  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 absorption enhancer of the present invention, potato extract, pine bark extract, processed kuzu flower, theaflavin, caffeine, chlorogenic acid, soy protein, isoflavone, curcumin as other components together with fermented ginger It is preferable to use at least one plant-derived component selected from sesamin, ginsenoside, piperine, capsaicin, pyrroloquinone and β-carotene. When these other components are combined with fermented ginger, not only a synergistic absorption promoting effect can be 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, Kitaakari, Toya, Toyoshiro, Inca Ame, Digima, Tokachi Kogane, and the like. 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.

  Theaflavin, caffeine, chlorogenic acid, soy protein, isoflavone, curcumin, sesamin, ginsenoside, piperine, capsaicin, pyrroloquinone and β-carotene are not particularly limited, but commercially available products may be used and extracted from plants. Separated and purified products may be used, the extract may be used as it is, or a powder or granule obtained by drying the extract. 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 absorption promoter of the present invention, it is preferable to use fermented green pepper as other components together with fermented ginger. When this other component is combined with fermented ginger, not only a synergistic absorption promotion effect 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 sufficient and an extract can also be grind | pulverized 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. Moreover, although a green pepper fermented material is not specifically limited, You may use what is marketed.

(E) Amino acid In the absorption promoter of the present invention, it is preferable to use at least one amino acid (including a salt) selected from L-alanine, L-arginine and L-glutamine as other components together with fermentation ginger. Examples of the salt include sodium salt and hydrochloride. When these other components are combined with fermented ginger, not only a synergistic absorption promoting effect can be 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 absorption promoter of the present invention, at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, citric acid and baking soda is added as an additional component together with fermentation ginger. It is preferable to use it. When these other components are combined with fermented ginger, not only a synergistic absorption promoting effect can be 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 absorption enhancer of the present invention has an enhanced absorption promoting action as compared with those containing only fermented ginger. Any product can be used as long as it can be distinguished from other products in terms of use for absorption promotion.

  Specifically, the use of the absorption enhancer 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, etc. Examples of so-called health foods such as functional foods for which the labeling is recognized.

  The absorption enhancer 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.

  Further, when the absorption enhancer 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, blocks, solids, and the like. Examples include a shape 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 form of tablets, capsules, powders, granules, and liquids is particularly preferable because they are easily ingested and an absorption promoting effect is easily obtained. 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 absorption promoter of the present invention may be appropriately contained within the range where the effect is exerted, and at least one selected from the group consisting of fermented ginger and (a) to (f) Can be included as an active ingredient.

  In general, when the absorption enhancer of the present invention is a pharmaceutical or a supplement (tablet, capsule), it is preferable that the active ingredient is contained in an amount of 0.01 to 100% by mass in terms of dry mass, It is more preferable that 0.1-85 mass% is contained, and it is further more preferable that 0.5-70 mass% is contained.

  When the absorption promoter of the present invention is a packaged beverage (liquid), the active ingredient is preferably contained in an amount of 0.01 to 10% by mass in terms of dry mass, and 0.03 to 6% by mass. More preferably, it is more preferably contained in an amount of 0.05 to 4% by mass.

  Moreover, when the absorption promoter of this invention is an instant powdered drink (powder) and an instant granule drink (granule), 1-100 mass% of active ingredients may be contained in dry mass conversion. Preferably, 5 to 90% by mass is contained, and 10 to 80% by mass is more preferred.

  In order to exhibit the effect of the present invention more effectively, it is preferable that the active ingredient is contained in an amount of 80% by mass or more of the entire absorption accelerator of the present invention (excluding moisture) in terms of dry mass, and 90% by mass or more. It is more preferably contained, more preferably 95% by mass or more, and particularly preferably 100% by mass. Furthermore, when the absorption promoter of the present invention contains any of the components (a) to (f), the contained component is preferably composed only of the active ingredients in the present invention. That is, when the absorption enhancer of the present invention includes, for example, the component (a) (beverage plant material), it is configured not to include beverage plant materials other than puer, jasmine, tea, coffee, soy milk and roses. It is preferable.

  Although there is no restriction | limiting in particular as an intake of the absorption promoter of this invention, From a viewpoint of exhibiting the effect of this invention more notably, it ingests so that the intake of the active ingredient per day may be 50 mg / day or more. It is preferable to take it so that it becomes 100 mg / day or more, and it is more preferable to take it so that it becomes 200 mg / day or more. The upper limit is not particularly limited, but is, for example, 8 g / day, preferably 4 g / day. The absorption enhancer of the present invention can be stored in one container or divided into a plurality of containers, for example, as one day so that the daily intake becomes the above 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 absorption enhancer of the present invention can be produced by a known formulation method by adding additives that are acceptable for oral use and components other than fermented ginger and other components, if necessary.

  Moreover, as the absorption promoter of the present invention, in addition to the absorption-promoting food containing fermented ginger and other components, the absorption-promoting food obtained by adding fermented ginger and other components to the food can be mentioned. For example, for foods in which the content of the fermented ginger and other components of the present invention is increased compared to normal foods (including natural foods), and foods that do not normally contain the fermented ginger and other components of the present invention And foods to which fermented ginger and other ingredients are added. The components other than fermented ginger and other components may be added separately, or may be added simultaneously, or may be added together with other components other than fermented ginger and other components.

  As one of the usage forms of the absorption enhancer of the present invention, it can be added to food. Examples of food include beverages such as carbonated beverages, nutritional beverages, fruit beverages, lactic acid beverages, smoothies, green juices; ice creams , Ice sherbet, shaved ice, and other frozen desserts; buckwheat noodles, noodles, Chinese noodles, instant noodles, and other noodles; rice cakes, candy, gum, chocolate, tablet confectionery, snacks, biscuits, jelly, jam, cream, baked goods, bread 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 and their processing Food; seasonings such as sauces, soy sauce; curry, stew, oyakodon, porridge, miso cooked, Chinese rice bowl, bonito, tempura Beef bowl, mention may be made of hashed rice, 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, it was sterilized at 120 ° C. for 20 minutes in an autoclave, 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 the measurement, a Hitachi High-Tech LaChromUltra 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.

  An absorption promotion confirmation test was conducted using the fermented ginger 1 and other components. For the fermented ginger 1, a solution sonicated in 20 times the amount of 100% ethanol for about 1 hour was centrifuged, and the obtained supernatant was concentrated with an evaporator and dried.

[Confirmation of absorption promotion of gingerol and / or gingerol]
(Preparation of micelle containing fermented ginger 1)
10 mmol / L Oleic acid 15 μL, 20 mmol / L Lysophosphatidylcholine 15 μL, 5 mM 2-monoethylglycerol 30 μL were mixed and dried at 60 ° C. To the dried product, 75 μL of 40 mM sodium tauroxide hydrate dissolved in Buffer, 15 μL of 100 mg / mL fermented ginger 1 dissolved in DMSO, and 210 μL of Buffer were added, and after vortexing, sonication was performed twice for 15 seconds × 2. Before and after sonication, the solution was cooled with ice so that the temperature of the solution was not increased by sonication. Dilute the above solution 5 times with Buffer, final concentration 0.2 mmol / L Lysophosphatidylcholine, 0.1 mmol / L 2-monoethylglycol, 0.1 mmol / L oleic acid, 2 mM Sodium taurodeoxyhydrate mg / mL Fermented ginger 1 and 1% DMSO were prepared.

(Preparation of test substance solution)
Equal amounts of the above micelle solution and each test substance prepared in double concentration with 1% DMSO-containing buffer were mixed, and then vortexed to obtain a fermented ginger 1-containing micelle and test substance solution. Moreover, in fermented ginger 1 single-piece | unit, the fermented ginger 1 containing micelle and 1% DMSO containing Buffer equal amounts were mixed and vortexed.

(Cell culture and addition of test substances)
Human colon cancer-derived cells (Caco-2) were cultured using a 75 cm ₂ flask in a 37 ° C., 5% CO ₂ incubator. As the medium, a normal medium was used. 600 μL of medium was added to a 24-well plate, and the insert well was transferred. 100 μL of cells suspended by trypsinization were seeded from a 75 cm 2 flask to an insert well so as to obtain a cell density of 4.0 × 10 4 cells / well. The cells were pre-cultured in a 5% CO ₂ incubator at 37 ° C. for about 11 to 13 days. The electrical resistance value was measured with Millicell ERS-2, and the one having 300 Ω · cm ² or more was used. Moreover, it grouped so that the average of the electrical resistance value (n = 3) for every test substance might become the same. After the insert well was washed with 1% DMSO-containing buffer, the prepared test substance solution was added to the mucosa-side well and incubated for 90 min in a CO ₂ incubator (n = 3).

(Quantification of gingerol and gingerol)
After culturing, Buffers in the basement membrane side wells were collected together at n = 3 and dried with a centrifugal evaporator. At the time of collection, the insert well outer side and the basement membrane side well were washed and collected using PBS containing 4 mM sodium tauroxide hydrate. After drying, the enzyme solution was used to treat with glucuronidase, and then again dried with a centrifugal evaporator. The dried solid was dissolved in 200 μL of methanol, and 6-gingerol and 6-shogaol were analyzed using liquid chromatography.
[Operating conditions for liquid chromatography]
Column: Hitachi High-Tech LaChromUltra II C18 (particle size 1.9 μm) 250 mm × I. D. 3.0mm
Detector: DAD (measurement wavelength 280 nm) 10 mm flow cell
Mobile phase: A-ultra pure water B-acetonitrile flow rate: 0.7 mL / min
Column temperature: 40 ° C
Injection volume: 10 μL

(Calculation of absorption rate of gingerol and gingerol)
The amount of 6-gingerol and 6-shogaol in each well was calculated using the analysis value, and the absorption rate was calculated using the following formula. % Of control was calculated using the absorption rate of fermentation ginger 1 alone as a control.
Absorption rate (%) = 6-gingerol amount in the basement membrane side well / 6-gingerol amount in the mucosa side well × 100
% of control = absorption rate of sample / absorption rate of fermentation ginger 1 × 100

  In addition, since gingerol was contained in the red ginger of other components, the absorption rate was calculated by subtracting the amount of gingerol permeation of red ginger alone only in combination with red ginger. In addition, MTT assay was performed to confirm that no cytotoxicity was observed in all test sections.

  The results are shown in Tables 1-6. Numerical values other than the absorption rate 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 absorption promotion confirmation test is shown as a relative absorption rate when the absorption rate of the group to which fermentation ginger 1 is added alone is taken as 100.

  For the Poor and Jasmine listed in Table 1, 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) was used. The tea used was a commercially available tea pack. As the coffee, commercially available granular instant coffee, as the soy milk, a commercially available soy milk powder, and as the rose, a commercially available flower extract powder was used.

  The terminarias listed 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 are dried and ground powders of commercially available fruits, and the keihi are dried powders that are commercially available. Powder, flower buds are commercially available dry ground powder, black pepper is commercially available dry powder, yuzu is commercially available dry ground powder after squeezing, sesame is commercially available black sesame Dry ground powder, mugwort is dried powder of leaves, turmeric is dried ground powder of rhizome, white kidney beans are dried powder of commercially available seeds, wolfberry is commercially available dried ground powder, red ginseng is A commercially available rhizome ethanol extract was used, and a commercially available rhizome extract powder was used for each red ginger.

  The potato extracts listed in Table 3 are "Potain" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract is "Flavandenol" manufactured by Toyo Shinyaku Co., and the kuzu flower processed product is "Kuzu no Hana Extract" manufactured by Toyo Shinyaku Co., Ltd. It was. Moreover, all the components other than the pine bark extract, the potato extract, and the kuzu flower processed product described in Table 3 are commercially available.

  As a fermented green pepper listed in Table 4, “blue pepper fermented extract” manufactured by Toyo Shinyaku Co., Ltd. was used.

  All other components listed in Table 5 were commercially available.

  All other components listed in Table 6 were commercially available.

  As shown in Tables 1 to 6, by combining the fermented ginger 1 produced by a long-time manufacturing method with the specific other components of the present invention, the absorption promoter of the present invention is an excellent gingerol and / or gingerol. Has an absorption promoting effect. Bactericidal action, antioxidant action, anti-inflammatory action, blood circulation promotion action, body temperature raising action, cooling improvement action, anti-obesity action, blood triglyceride reduction action, joint pain relief, energy metabolism promotion action due to excellent absorption promotion action In addition, actions such as lipid metabolism promotion can be further enhanced.

(Comparative Example 2)
Using the same technique as in Example 1, a test for confirming the promotion of absorption of gingerol or gingerol in combination with fermented ginger 1 and the following other ingredients was carried out. As for spider, mugwort (Comparative Example 2), gingerol and gingerol No synergistic effect of absorption enhancement was confirmed.

[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 3.3% 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 5 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 670 mg / 100 g of gingerols and 60 mg / 100 g of gingerols, and the contents of gingerols and gingerols in fermented ginger 2 were 140 mg / 100 g of gingerols and 300 mg / 100 g of gingerols.

  An absorption promotion confirmation test was performed using the fermented ginger 2 obtained above and other components. The fermented ginger 2 used was a dried powder obtained by concentrating a supernatant obtained by centrifuging a solution obtained by sonication in 20 times 100% ethanol for about 1 hour with an evaporator.

[Confirmation of absorption promotion of gingerol and gingerol]
(Preparation of micelle containing fermented ginger 2)
10 mmol / L Oleic acid 15 μL, 20 mmol / L Lysophosphatidylcholine 15 μL, 5 mM 2-monoethylglycerol 30 μL were mixed and dried at 60 ° C. To the dried product, 75 μL of 40 mM sodium tauroxide hydrate dissolved in Buffer, 15 μL of 50 mg / mL fermented ginger 2 dissolved in DMSO, and 210 μL of Buffer were added, and after vortexing, sonication was performed twice for 15 seconds × 2. Before and after sonication, the solution was cooled with ice so that the temperature of the solution was not increased by sonication. The above solution was diluted 5 times using Buffer, final concentration 0.2 mmol / L Lysophosphatidylcholine, 0.1 mmol / L 2-monoethylglycerol, 0.1 mmol / Loleic acid, 2 mM Sodium taurodeoxyhydrate 0.5 mg / ML Fermented ginger 2 and 1% DMSO.

  An absorption promotion confirmation test was performed in the same procedure as Example 1 except that the fermented ginger 2 containing micelle obtained above was used.

  The results are shown in Tables 7-11. Numerical values other than the absorption rate 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 absorption promotion confirmation test is shown as a relative absorption rate when the absorption rate of the group to which fermentation ginger 2 is added alone is taken as 100.

  For the poultres (leaves, stems) and jasmine (flowers) listed in Table 7, pulverized products obtained by pulverizing commercially available raw materials for 20 seconds × 7 times with a bead shocker (rotation speed: 2,300 rpm) were used. For tea (leaves and stems), a commercially available tea pack was used. As the coffee, commercially available granular instant coffee, as the soy milk, a commercially available soy milk powder, and as the rose, a commercially available flower extract powder was used.

  The terminarias listed in Table 8 are dried powder of water extract of the fruit of Terminaria berylica, Hibatsu is a dried ground powder of commercially available fruit, the bridegroom is a commercially available dried ground powder, and black pepper is commercially available. The dried powdered extract of piperine, wolfberry is commercially available dry ground powder, Keihi is commercially available dry powder, yuzu is commercially available dried powder after squeezing, pomegranate is commercially available Flower extract powder, mugwort is dry ground powder of white leaves, white kidney beans are dried powder of commercially available seeds, turmeric is dry ground powder of commercially available rhizomes, red ginger is commercially available rhizome extract For the powder and red ginseng, commercially available dried powders of water extracted from rhizomes were used.

  The potato extracts in Table 9 were “Potein” manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was “Flavandenol” manufactured by Toyo Shinyaku Co., and the kuzu flower processed product was “Kuzu no Hana Extract” manufactured by Toyo Shinyaku Co., Ltd. Moreover, all the components other than the potato extract, the pine bark extract and the kuzu flower processed product shown in Table 8 are commercially available.

  All other components in Table 10 were commercially available. Note that iron chloride was used as iron.

  All other components in Table 11 were commercially available.

  As shown in Tables 7 to 11, by combining the fermented ginger 2 produced by a short-time production method with the specific other components of the present invention, the absorption promoter of the present invention is superior in gingerol and / or gingerol. Has an absorption promoting effect. Superior absorption-promoting action enhances actions such as bactericidal, antioxidant, anti-inflammatory, blood circulation promotion, increased body temperature, cold improvement, anti-obesity, blood neutral fat reduction, joint pain relief, energy metabolism promotion and lipid metabolism promotion I can.

(Comparative Examples 4 and 5)
Using the same technique as in Example 2, a test for confirming the promotion of gingerol and / or gingerol absorption was performed in combination with fermented ginger 2 and the following other ingredients. As for gingerol, mugwort (Comparative Example 4), which is a spice, is derived from a plant. For the component pyrroloquinone (Comparative Example 5), the synergistic effect of promoting the absorption of gingerol and / or gingerol was not confirmed.

(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 promoting absorption of the present invention was prepared in the form of a skin 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 absorption promoting effect, 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 mass as a whole, the fermented ginger 1 extract 0.01 parts by mass, red ginseng extract powder 0.02 parts by mass, sodium laureth sulfate 7.5 parts by mass, cocamidopropyl betaine 4.2 parts by mass, cocamide DEA 3 Parts by weight, 0.1 parts by weight of 1,3-butylene glycol, 0.225 parts by weight of polyquaternium-10, 0.15 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.9 parts by weight of phenoxyethanol and the balance of water The composition for promoting absorption of the present invention was prepared in the form of a shampoo. This shampoo was not only capable of synergistic absorption promotion, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and preferred.

(Formulation example 3: soap)
100 parts by weight of the whole, 0.5 parts by weight of fermented ginger 1 part, 0.25 parts by weight of caffeine, 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 promoting absorption 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 capable of synergistic absorption promotion, but also improved the unique fermentation odor of fermented ginger 1, and was highly fragrant and preferred.

(Formulation example 4: emulsion)
100 parts by mass as a whole, 0.1 parts by mass of fermented ginger 1 extract, 0.1 parts by mass of vitamin B2, 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 , 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 balance of purified water are mixed in the form of an emulsion. An absorption promoting composition of the invention was prepared. This emulsion was not only capable of synergistic absorption promotion, but also improved the unique fermentation odor of the fermented ginger 1, was fragrant and preferred.

(Formulation Example 5: Cosmetic cream)
100 parts by mass as a whole, 0.1 parts by mass of fermented ginger 1 extract, 0.01 parts by mass of chlorogenic acid, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, hydrogenated soybean phospholipid 2 parts by mass, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hardened oil, 1.5 parts by mass of stearic acid, 1.5 parts by mass of lipophilic glyceryl monostearate, 0.5 parts by mass of polyglyceryl monostearate , 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 methyl paraben, C10-30 alkyl-modified carboxy Vinyl polymer 0.2 parts by mass, carboxyvinyl polymer 0.1 parts by mass, 1,3-butanediol 18.0 The amount 0.1 part by mass of sodium hydroxide and a mixture of purified water balance, the absorption-promoting composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only able to obtain a synergistic absorption promoting effect, but also improved the unique fermentation odor of fermented ginger 1, and was highly fragrant and preferred.

(Formulation Example 6: Packing agent)
100 mass parts as a whole, 0.1 mass parts of fermented ginger 1 extract, 0.01 mass parts of L-alanine, 20.0 mass parts of polyvinyl alcohol, 5.0 mass parts of glycerin, 20.0 mass parts of ethanol, kaolin 6.0 mass parts, 0.2 mass parts of preservatives, 0.1 mass part of fragrance | flavor, and purified water remainder were mixed, and the composition for absorption promotion of this invention was prepared with the aspect of the pack agent. This pack agent not only provided a synergistic absorption promoting action, but also improved the unique fermentation odor of fermented ginger 1, and was highly fragrant and preferred.

(Formulation Example 7: Tablet)
100 parts by weight of the whole, 10 parts by weight of fermented ginger 1 powder, 8 parts by weight of yuzu 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 remainder of corn starch The composition for promoting absorption of the present invention was prepared in the form of a tablet by mixing and tableting. This tablet not only provided a synergistic absorption promoting effect, but also improved the taste of fermented ginger 1, such as the pungency 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)
Granules by mixing and granulating 10 parts by mass of fermented ginger 1 powder, 15 parts by mass of powdered wolfberry, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the rest of crystalline cellulose, with 100 parts by mass as a whole Thus, an absorption promoting composition of the present invention was prepared. This granule not only provided a synergistic absorption promoting effect, 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 9: capsule)
100 parts by weight as a whole, 10 parts by weight of fermented ginger extract, 20 parts by weight of terminaria berylica extract, 8 parts by weight of lecithin and the remainder of olive oil are mixed and contained in a capsule shell. Thus, the composition for promoting absorption of the present invention was prepared in the form of a capsule. This capsule was not only able to obtain a synergistic absorption promoting effect, but also improved the taste of the contents such as the pungent taste and miscellaneous taste of the fermented ginger 1. 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)
100 parts by weight as a whole, 0.84 parts by weight of fermented ginger 1 extract powder, 10 parts by weight of coffee 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, flavor preparation 2 parts by mass, 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 promoting absorption of the present invention in the form of a liquid agent. This liquid agent not only provided a synergistic absorption promoting effect, but also improved the taste of fermented ginger 1, such as the pungency 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)
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 promoting absorption of the present invention was prepared in the form of a skin lotion by mixing parts by mass, 0.03 part by mass of sodium hydroxide and the remainder of water. This skin lotion was not only able to obtain a synergistic absorption promoting effect, but also improved the unique fermentation odor of the fermented ginger 2 and was highly fragrant and preferred.

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

(Formulation example 13: soap)
Based on 100 parts by weight as a whole, fermented ginger 2 pulverized product 0.5 part by weight, red ginseng extract powder 0.75 part by weight, glycerin 2 parts by weight, olive oil 1 part by weight, EDTA-4 sodium 0.1 part by weight, etidronic acid The absorption promoting composition of the present invention was prepared in the form of soap by mixing and solidifying 0.2 parts by mass of tetrasodium and the rest of the soap base. This soap not only provided a synergistic absorption promoting action, but also improved the unique fermentation odor of the 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, L-alanine 0.01 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 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, An absorption promoting composition of the present invention was prepared. This emulsion was not only capable of synergistic absorption promotion, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation Example 15: Cosmetic cream)
Based on 100 parts by mass as a whole, the fermented ginger 2 extract 0.1 parts by mass, ginsenoside 0.1 parts by mass, squalane 15.0 parts by mass, octyldodecyl myristate 4.0 parts by mass, hydrogenated soybean phospholipid 0.2 Parts by weight, 2.4 parts by weight of butyl alcohol, 1.5 parts by weight of hardened oil, 1.5 parts by weight of stearic acid, 1.5 parts by weight of lipophilic glyceryl monostearate, 0.5 parts by weight of polyglyceryl monostearate, 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, 0.3 to 10 parts of C10-30 alkyl-modified carboxyvinyl Polymer 0.2 part by mass, carboxyvinyl polymer 0.1 part by mass, 1,3-butanediol 18.0 The amount 0.1 part by mass of sodium hydroxide and a mixture of purified water balance, the absorption-promoting composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only able to provide a synergistic absorption promoting effect, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and preferred.

(Formulation Example 16: Packing agent)
Based on 100 parts by mass as a whole, 0.1 part by mass of fermented ginger 2 extract, 0.05 part by mass of baking soda, 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 promoting absorption 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 a preservative, 0.1 part by mass of a fragrance, and the remainder of purified water. This pack agent was not only able to obtain a synergistic absorption promoting action, but also improved the unique fermentation odor of the fermented ginger 2 and was highly fragrant and preferred.

(Formulation example 17: tablet)
Based on 100 parts by weight as a whole, 10 parts by weight of fermented ginger 2 powder, 8 parts by weight of processed kuzu flower, 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 The composition for promoting absorption of the present invention was prepared in the form of a tablet by mixing and tableting. This tablet not only provided a synergistic absorption promoting effect, but also improved the taste of fermented ginger 2, such as the pungency 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)
Granules by mixing and granulating 10 parts by mass of fermented ginger 2 powder, 5 parts by mass of fermented green pepper, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the rest of crystalline cellulose, with 100 parts by mass as a whole Thus, an absorption promoting composition of the present invention was prepared. This granule not only obtained a synergistic absorption promoting 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, 10 parts by weight of sesamin, 8 parts by weight of lecithin and the remainder of olive oil, and encapsulating it in a capsule shell, The composition for promoting absorption of the present invention was prepared in the form of a capsule. This capsule was not only able to obtain a synergistic absorption promoting effect, 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 mass as a whole, 0.84 parts by mass of fermented ginger 2 extract powder, 2.5 parts by mass of black tea extract, 0.05 parts by mass of L-arginine, 0.05 parts by mass of L-glutamic acid, fructose glucose liquid sugar 10 Liquid part aspect by mixing 1 part by weight, 1 part by weight of citric acid, 0.02 part by weight of sodium benzoate, 2 parts by weight of fragrance preparation, 0.05 part by weight of sucralose, 0.03 part by weight of acesulfame potassium and the balance of purified water Thus, an absorption promoting composition of the present invention was prepared. This liquid agent not only provided a synergistic absorption promoting effect, but also improved the taste of fermented ginger 2, such as the pungency and miscellaneous taste. Moreover, the unique fermentation odor of the fermented ginger 2 was improved, and the flavor and flavor were favorable.

Claims (2)

An absorption promoter for gingerol and / or gingerol, comprising fermented ginger and at least one component selected from the group consisting of the following (a) to (f).
(A) at least one beverage-based plant material selected from puer, jasmine, coffee, soy milk, roses and tea (b) terminaria, pomegranate, hihatsu, keihi, flower bud, black pepper, yuzu, sesame, mugwort, turmeric, white At least one spice selected from green beans, wolfberry, red ginseng and red ginger (c) potato extract, pine bark extract, processed kuzu flower, theaflavin, caffeine, chlorogenic acid, soy protein, isoflavone, curcumin, sesamin , Ginsenoside, piperine, capsaicin, pyrroloquinone and at least one plant-derived component selected from β-carotene (d) fermented green pepper (e) at least one amino acid selected from L-alanine, L-arginine and L-glutamine (F) Iron, vitamin B2, vitamin B3, vitamin K, ku At least one functional additive selected from enoic acid and baking soda   The absorption promotion of gingerol and / or gingerol according to claim 1, obtained by adding a component consisting of fermented ginger and at least one component selected from the group consisting of (a) to (f). Agent.