JP2017141201A - Glycosylation inhibitor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a glycosylation inhibitor having excellent glycosylation inhibitory effect.SOLUTION: A glycosylation inhibitor contains fermented ginger, and a specific component such as at least one kind of beverage-based plant materials selected from pu-erh, jasmine, rooibos, lemon grass, lavender, black tea, and soybean milk.SELECTED DRAWING: None

Description

  The present invention relates to a saccharification inhibitor, and in particular, to a saccharification inhibitor characterized by containing fermented ginger and other specific components.

  Fermented ginger plants contain many components such as gingerol and gingerol, and are known to have various effects such as bactericidal action, antioxidant action, and blood circulation promoting action.

  In recent years, protein saccharification has occurred in vivo, and saccharification products (final saccharification products, AGEs) generated by the saccharification action cause complications of diabetes and cause of skin aging with aging. It has been found that Therefore, various glycation inhibitors for proteins that inhibit the production of glycation products have been proposed (see Patent Documents 1 and 2).

  There has been little research on the influence of fermented ginger on the inhibition of the production of this glycation product.

Japanese Patent Laid-Open No. 2002-255813 JP 2011-102270 A

  An object of the present invention is to provide a saccharification inhibitor having a markedly improved saccharification inhibitory action.

  While the inventors of the present invention have paid attention to the effect of fermented ginger, the inventors have further intensively studied its effect. By combining fermented ginger and specific other components, the ability to inhibit saccharification can be dramatically improved. As a result, the present invention has been completed. That is, it has been found that the ability to inhibit saccharification can be synergistically improved by combining fermented ginger and other specific components having little or no ability to inhibit saccharification.

  That is, this invention relates to the saccharification inhibitor characterized by including fermented ginger and a specific other component.

  ADVANTAGE OF THE INVENTION According to this invention, the saccharification inhibitor excellent in the saccharification inhibitory effect can be provided.

  The saccharification inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and specific other components, and the saccharification inhibitor of the present invention has an excellent saccharification inhibitory action. Due to the excellent glycation-inhibiting action, the production of glycation products can be suppressed by inhibiting the binding of sugar and protein. By suppressing the production of glycated products, complications of diabetes, arteriosclerosis, sagging of skin with aging, wrinkles, dullness, etc. can be prevented. In addition, the production of saccharification products can be suppressed by an excellent saccharification inhibitory effect, so the stability of the product can be improved by suppressing the saccharification reaction (Maillard reaction) of amino acids and proteins contained in the product. Can do. Moreover, the color tone of a product can be stabilized by suppressing a saccharification reaction.

[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 saccharification inhibitor 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 saccharification inhibitor of the present invention, for example, after mixing a ginger plant with a fermentation broth of a microbial cell, a long time of 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 saccharification inhibitor 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 having little or no ability to inhibit saccharification are combined with fermented ginger. It is not limited as long as it is a component capable of synergistically improving saccharification inhibiting 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 saccharification inhibitor of the present invention, at least one beverage-based plant material selected from puer, jasmine, rooibos, lemongrass, lavender, tea and soy milk is used as the other component together with fermented ginger. It is preferable. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory 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.

  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 a flower is usually used as a beverage-based plant material. Rooibos is a plant belonging to the genus Asparatus, and leaves and branches are usually used as beverage-based plant materials. Lemongrass is a plant belonging to the family Gramineae, and leaves are usually used as a beverage plant material. Lavender is a plant belonging to the family Lamiaceae, and flowers are usually used as beverage-based plant materials. As tea, tea leaves and buds of tea leaves (Camellia sinensis) are wilted, twisted, completely fermented, and dried. 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 saccharification inhibitor of the present invention, at least one spice selected from terminaria, wolfberry, yuzu, white kidney beans, red ginseng, flower buds, mugwort, red ginger and keihi is used 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 saccharification inhibitory 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 a plant such as flowers, leaves, stems, roots, etc., but the part usually used as a spice is preferred, and the plant material itself (including dry matter), its pulverized product, squeezed 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 saccharification inhibitor of the present invention, potato extract, pine bark extract, processed kuzu flower, soybean protein, isoflavone, ginsenoside, theaflavin, caffeine, bioperine as other components together with fermented ginger It is preferable to use at least one plant-derived component selected from piperine, curcumin and pyrroloquinone. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory 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.

  Soy protein, isoflavone, ginsenoside, theaflavin, caffeine, bioperine, piperine, curcumin and pyrroloquinone are not particularly limited, but commercially available ones may be used, and those extracted, separated and purified from plants. You may use, an extract may be used as it is, and the powder and granule etc. which dried the extract may be sufficient. 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 saccharification inhibitor of the present invention, it is preferable to use at least one fermented product selected from a green pepper fermented product or koji as other components together with fermented ginger. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory 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 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.

  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.

(E) Amino acid In the saccharification inhibitor of the present invention, L-arginine, L-glutamic acid, L-serine, L-histidine, L-hydroxyproline, L-proline, L-lysine, L and other components together with fermentation ginger It is preferable to use at least one amino acid (including a salt) selected from -leucine, L-isoleucine and L-tyrosine. Examples of the salt include sodium salt and hydrochloride. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory 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 The saccharification inhibitor of the present invention is selected from iron, vitamin B2, vitamin B3, vitamin K, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and baking soda as other components together with the fermented ginger. It is preferred to use at least one 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 saccharification inhibitory 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 saccharification inhibitor of the present invention has an improved saccharification inhibitory action as compared with those containing only fermented ginger or only other components. Any product that can be distinguished from other products in terms of use for saccharification inhibition may be used.

  Specifically, the saccharification inhibitor of the present invention can be used in the form of indication of efficacy from a predetermined organization 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 that have been recognized.

  The saccharification inhibitor 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 saccharification inhibitor of the present invention is used as an oral preparation, the forms thereof include, for example, tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, blocks, solids 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 forms of tablets, capsules, powders, granules, and liquids are particularly preferable because they are easily ingested and a saccharification inhibitory 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 saccharification inhibitor 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 saccharification inhibitor of the present invention is a pharmaceutical product or a supplement (tablet, capsule), fermented ginger and other components should be contained in an amount of 0.01 to 100% by mass in terms of dry mass. Is more preferable, 0.1 to 85 mass% is more preferable, and 0.5 to 70 mass% is further more preferable.

  When the saccharification inhibitor of the present invention is a packaged beverage (liquid), it is preferable that fermentation ginger and other components are contained in an amount of 0.01 to 10% by mass in terms of dry mass, and 0.03 to 0.03. It is more preferable that 6 mass% is contained, and it is further more preferable that 0.05-4 mass% is contained.

  In addition, when the saccharification inhibitor of the present invention is an instant powder beverage (powder) or an instant granule beverage (granule), 1 to 100% by mass of fermented ginger and other components are contained in terms 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 fermentation ginger and other components are contained in an amount of 80% by mass or more of the entire saccharification inhibitor of the present invention (excluding moisture) in terms of dry mass, 90 More preferably, it is contained more than 95% by mass, more preferably more than 95% by mass, and particularly preferably 100% by mass. Furthermore, when the saccharification inhibitor of this invention contains any of component (a)-(f), it is preferable that the component contained is comprised only with the fermentation ginger and other components in this invention. That is, when the saccharification inhibitor of the present invention contains, for example, the component (a) (beverage-based plant material), it does not include any beverage-based plant material other than puer, jasmine, rooibos, lemongrass, lavender, tea and soy milk. It is preferable to configure.

  Although there is no restriction | limiting in particular as intake of the saccharification inhibitor of this invention, From the viewpoint of exhibiting the effect of this invention more notably, intake of fermentation 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 saccharification inhibitor of the present invention can be accommodated 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 saccharification inhibitor of the present invention can be produced by a known pharmaceutical method by adding additives that are acceptable for oral use, or components other than fermented ginger and other components, if necessary.

  The saccharification inhibitor of the present invention includes saccharification inhibiting foods obtained by adding fermented ginger and other ingredients to foods as well as saccharification inhibiting foods containing fermented ginger and other ingredients. 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. 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 saccharification inhibitor of the present invention, it can be added to foods. Examples of foods 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, etc. 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.

The saccharification inhibitor of the present invention can also be used as a stabilizer for products such as pharmaceuticals, cosmetics, and health foods. The anti-glycation agent of the present invention can improve the stability of the product, for example, by suppressing the saccharification reaction of the components in the product.

  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 raw 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 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.

  A saccharification inhibition test was conducted using the fermented ginger 1 and other components. For fermented ginger 1, a solution sonicated in 20 times the amount of 60% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated with an evaporator and dried. As a positive control, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), which is a typical saccharification inhibitor, was prepared.

[Glycation inhibition confirmation test]
(Preparation of sample solution)
Phosphate buffer powder (1/15 mol / l pH 7.2) (Wako Pure Chemical Industries, Ltd.) was dissolved in distilled water to prepare a 67 mM phosphate buffer (hereinafter abbreviated as 67mMPB). In addition, 200 mg / mL glucose solution was prepared by dissolving D (+) glucose (Nacalai Tesque) with 67mMPB, and albumin (bovine serum-derived corn fraction V, pH 7.0, for biochemistry) (Japanese Optical Pure Chemical Industries, Ltd. (hereinafter abbreviated as BSA) was dissolved in 67 mMPB to prepare 40 mg / mL BSA.

(Measuring method)
Test substance solutions were prepared by dissolving predetermined amounts of the test substance with 67 mMPB, and the test substance solution, glucose solution, 67 mMPB BSA solution, and PB were blended in the proportions shown in Table 1 to prepare test solutions and controls. For fermented ginger 1, vitamin K, and shellac, the test substance was dissolved in DMSO, serially diluted to a predetermined concentration so that the DMSO concentration was 8%, and the final DMSO concentration was 1%. Fermented ginger 1 had a final concentration of 1.0 mg / mL in all test sections. For test substances other than fermented ginger 1, vitamin K, and shellac, the test substance was dissolved in 67 mMPB, vortexed for 1 hour, and then the supernatant obtained by centrifugation at room temperature and 10,000 g for 5 minutes was collected and serially diluted with 67 mMPB.
The test solution or control was incubated at 60 ° C. for 48 hours, and the fluorescence intensity at 440 nm when the test solution after incubation was excited at 370 nm was measured with a spectrofluorometer, and the glycation product (AGEs) production inhibition rate was calculated according to the following formula: (%) Was calculated.

The AGE generation inhibition rate of each test substance was calculated by the following formula.
AGE generation inhibition rate (%)
= (1-[(Sample test−Sample blank) / (Control test−Control blank)]) × 100
(In the formula, Sample test: fluorescence intensity of test solution (test)
Sample blank: fluorescence intensity of the test solution (blank)
Control test: Fluorescence intensity of control (test)
Control blank: fluorescence intensity of control (blank)

  The results are shown in Tables 2-7. Numerical values other than the AGEs production inhibition rate in each test section indicate the test concentration of fermentation ginger 1 or other components, and the unit is mg / mL. The result of each test group has shown the relative inhibition rate when setting the AGEs production | generation inhibition rate of the group which added fermentation ginger 1 alone to 100. FIG.

  The pours (leaves, stems), jasmine (flowers), rooibos tea (leaves, branches), lemongrass (leaves) and lavender (flowers) listed in Table 2 are commercially available raw materials, bead shockers (rotation speed 2, A pulverized product pulverized at 300 rpm for 20 seconds × 7 times was used. The tea used was a commercially available tea pack.

  The terminarias listed in Table 3 consist of the dried powder of the water extract of the fruit of Terminaria berylica, wolfberry (fruit), yuzu (skin containing seeds after squeezing), white kidney beans (seed) and flower buds (seed) In fact, a dry pulverized powder commercially available was used, and for red ginseng, a commercially available dried powder of ethanol extract of rhizome was used.

  The potato extracts listed in Table 4 are “Potain” manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract is “Furabangenol” manufactured by Toyo Shinyaku Co., Ltd., and the kuzu flower treatment product is “Kuzuno” manufactured by Toyo Shinyaku Co., Ltd. Flower extract "was used. Using. The other components described in Table 4 other than the potato extract and pine bark extract were all commercially available.

  Table 5 shows the dried koji powder produced by fermenting commercially available koji mold and grains (rice, soybeans, etc.), and multi-grain koji is sold on the market. A dried powder of koji made by fermenting whey, hie, millet, cricket, purple black rice, and rice flour) with koji mold.

  All other components listed in Table 6 were commercially available.

  All other components listed in Table 7 were commercially available. Note that iron chloride was used as iron.

  As shown in Tables 2 to 7, the AGEs production inhibition rate synergistically increased by combining the fermented ginger 1 produced by the long-time production method and the specific other components of the present invention. Therefore, the saccharification inhibitor of the present invention can be used as a saccharification product production inhibitor.

(Comparative Examples 44-48)
Using the same technique as in Example 1, a saccharification inhibition confirmation test was performed by combining fermented ginger 1 with the following other ingredients. Iron kannon (Comparative Example 44), which is a beverage plant material, and mugwort (which is a spice) (Comparison) Example 45), β-carotene (Comparative Example 46) as a plant-derived component, L-tyrosine (Comparative Example 47) as an amino acid and sodium bicarbonate (sodium bicarbonate, Comparative Example 48) as a functional additive A production inhibition synergistic effect was not 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. Then, it diluted with the GE culture medium so that the density | concentration of the culture medium might become 3.8%, and the dry powder of ginger was added so that a density | concentration might be 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 gingerols 720 mg / 100 g, gingerols 230 mg / 100 g, and the contents of gingerols and gingerols in fermented ginger 2 were gingerols 290 mg / 100 g and gingerols 420 mg / 100 g.

  A saccharification inhibition confirmation test was performed using the fermented ginger 2 obtained above and other components. For fermented ginger 2, a solution obtained by sonication in 20 times the amount of 60% ethanol for about 1 hour was centrifuged, and the obtained supernatant was concentrated with an evaporator and dried. As a positive control, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), which is a typical saccharification inhibitor, was prepared.

[Glycation inhibition confirmation test]
The test was performed in the same procedure as in Example 1 except that all the test concentrations of fermented ginger 2 were 0.500 mg / mL.

  The results are shown in Tables 8 to 13. Numerical values other than the AGEs production inhibition rate in each test section indicate test concentrations of fermentation ginger 2 or other components, and the unit is mg / mL. The result of the AGEs production | generation inhibition test has shown by the relative inhibition rate when the inhibition rate of the section which added fermentation ginger 2 alone was set to 100. FIG.

  Jasmine (flowers), rooibos (leaves, branches), lemongrass (leaves), and lavender (flowers) listed in Table 8 are commercially available raw materials in a bead shocker (rotation speed 2,300 rpm) for 20 seconds × 7. A pulverized product obtained by pulverizing twice was used. As the soy milk, commercially available soy milk powder was used.

  The terminaria described in Table 9 was a dry powder of an aqueous extract of Terminaria berylica fruit, and Artemisia was a dry leaf powder. For the red ginger or red ginseng, commercially available rhizome extract powder was used. Keihi used the dry powder marketed. Yuzu used a commercially available dried powder of skin containing seeds after squeezing.

  As the pine bark extract described in Table 10, “Flavandenol” manufactured by Toyo Shinyaku Co., Ltd. was used, and all other components other than the pine bark extract were commercially available.

  As the fermented green peppers listed in Table 11, “blue pepper fermented extract” manufactured by Toyo Shinyaku Co., Ltd. was used. As the multi-grain koji, a dried koji powder made by fermenting commercially available koji koji (barley, awa, hie, millet, takaki, purple black rice, rice flour) with koji molds was used. For the koji, dried kneaded powder of koji made by fermenting commercially available koji mold and grains (rice, soybean, etc.) 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, by combining the fermented ginger 2 produced by the short-time production method with the specific other components of the present invention, the AGEs production inhibition rate increased synergistically. Therefore, the saccharification inhibitor of the present invention can be used as a saccharification product production inhibitor.

(Comparative Examples 85-89)
Using the same technique as in Example 2, a saccharification inhibition confirmation test was conducted by combining fermented ginger 2 produced by a short-time production method with the following other ingredients. Iron kannon, which is a beverage plant material (Comparative Example 85) , Pomegranate flower as a spice (Comparative Example 86), β-carotene as a plant-derived component (Comparative Example 87), L-leucine as an amino acid (Comparative Example 88), and vitamin K as a functional additive (Comparative Example) For 89), the synergistic effect of inhibiting AGE generation 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 inhibiting saccharification 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 remaining part of water. This skin lotion was not only able to obtain a synergistic saccharification inhibiting 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 mass as a whole, fermented ginger 1 extract 0.01 parts by mass, aloe extract 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 mass 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 inhibiting saccharification of the present invention was prepared in the form of a shampoo. This shampoo was not only able to obtain a synergistic saccharification inhibitory 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, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 part by weight of EDTA-4 sodium, 0.2 part by weight of etidronate 4 sodium, and soap The composition for inhibiting saccharification of the present invention was prepared in the form of soap by mixing and solidifying the remainder of the substrate. This soap was not only able to obtain a synergistic saccharification inhibiting 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 part by mass of fermented ginger extract, 0.1 part by mass of thiamine hydrochloride, 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 inhibiting saccharification of the present invention was prepared. This emulsion was not only able to obtain a synergistic saccharification inhibitory 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 1 extract, 0.1 part by mass of rosemary extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, hydrogenated soybean phospholipid 0 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 mass Part, 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 weight 0.1 parts by weight of sodium hydroxide and a mixture of purified water balance, saccharification inhibitory composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only capable of obtaining a synergistic saccharification inhibiting action, but also improved the unique fermentation odor of fermented ginger 1, and was highly fragrant and preferred.

(Formulation Example 6: Packing agent)
Based on 100 parts by mass as a whole, 0.1 part by mass of fermented ginger 1 extract, 0.01 part by mass of soybean extract, 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 inhibiting saccharification 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 saccharification inhibiting action, but also improved the unique fermentation odor of the fermented ginger 1, and was 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 karin 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 inhibiting saccharification of the present invention was prepared in the form of a tablet by tableting. This tablet not only provided a synergistic saccharification inhibiting action, 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)
By mixing and granulating 10 parts by mass of fermented ginger 1 powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the rest of crystalline cellulose, the whole is 100 parts by mass, and this is in the form of granules. A composition for inhibiting saccharification of the invention was prepared. This granule not only obtained a synergistic saccharification inhibitory action, 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 9: capsule)
The total amount is 100 parts by weight, and 10 parts by weight of fermented ginger extract, 20 parts by weight of ginger 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 inhibiting saccharification of the present invention was prepared in the form of a capsule. This capsule was not only able to obtain a synergistic saccharification inhibiting action, 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)
Based on 100 parts by mass as a whole, 0.84 parts by mass of fermented ginger 1 extract powder, 1 part by mass of vitamin B12, 10 parts by mass of fructose-glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, fragrance preparation 2 Mass composition, 0.05 mass part of sucralose, 0.03 mass part of acesulfame potassium and the remainder of purified water were mixed to prepare the composition for inhibiting saccharification of the present invention in the form of a liquid. This liquid agent not only provided a synergistic saccharification inhibitory action, 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)
Based on 100 parts by mass as a whole, 0.01 part by mass of fermented ginger extract, 0.01 part by mass of ginger extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, pentylene Glycol 3 parts, sodium hyaluronate 0.1 part, citric acid 0.01 part, sodium citrate 0.02 part, xanthan gum 0.1 part, methylparaben 0.15 part, carbomer 0.2 part Parts, 0.03 parts by mass of sodium hydroxide and the remaining water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a lotion. This skin lotion was not only able to obtain a synergistic saccharification inhibiting action, 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, aloe extract 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 mass 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 inhibiting saccharification of the present invention was prepared in the form of a shampoo. This shampoo was not only able to obtain a synergistic saccharification inhibiting 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 of the whole, 0.5 parts by weight of fermented ginger 2 parts, 2 parts by weight of glycerin, 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 soap The composition for inhibiting saccharification of the present invention was prepared in the form of soap by mixing and solidifying the remainder of the substrate. This soap was not only a synergistic saccharification inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and preferred.

(Formulation example 14: emulsion)
100 parts by weight as a whole, 0.1 part by weight of fermented ginger 2 extract, 0.1 part by weight of thiamine hydrochloride, 3 parts by weight of sucrose fatty acid ester, 12 parts by weight of glycerin, 6 parts by weight of squalane, 24 parts by weight 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 inhibiting saccharification of the present invention was prepared. This emulsion was not only able to obtain a synergistic saccharification inhibitory action, but also improved the unique fermentation odor of the fermented ginger 2, and was fragrant and preferred.

(Formulation Example 15: Cosmetic cream)
100 parts by weight as a whole, 0.1 parts by weight of fermented ginger 2 extract, 0.1 parts by weight of rosemary extract, 15.0 parts by weight of squalane, 4.0 parts by weight of octyldodecyl myristate, hydrogenated soybean phospholipid 0 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 mass Part, 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 weight 0.1 parts by weight of sodium hydroxide and a mixture of purified water balance, saccharification inhibitory composition of the present invention was prepared in the manner of cosmetic creams. This cosmetic cream was not only able to obtain a synergistic saccharification inhibitory action, but also improved the unique fermentation odor of fermented ginger 2, and was highly fragrant and preferred.

(Formulation Example 16: Packing agent)
Based on 100 parts by mass of the whole, 0.1 part by mass of fermented ginger 2 extract, 0.01 part by mass of soybean extract, 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 inhibiting saccharification 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 not only provided a synergistic saccharification inhibitory 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 of the whole, 10 parts by weight of fermented ginger powder, 8 parts by weight of karin 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 inhibiting saccharification of the present invention was prepared in the form of a tablet by tableting. This tablet not only provided a synergistic saccharification inhibitory action, 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)
By mixing and granulating 10 parts by weight of fermented ginger 2 powder, 15 parts by weight of apple powder, 10 parts by weight of lactose, 1 part by weight of calcium stearate and the rest of crystalline cellulose, the whole is taken as 100 parts by weight. A composition for inhibiting saccharification of the invention was prepared. This granule not only obtained a synergistic saccharification inhibitory action, 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 19: capsule)
The total amount is 100 parts by mass, and the content prepared by mixing 10 parts by mass of fermented ginger extract, 20 parts by mass of ginger extract, 8 parts by mass of lecithin and the remainder of olive oil is contained in a capsule shell. Thus, the composition for inhibiting saccharification of the present invention was prepared in the form of a capsule. This capsule was not only able to obtain a synergistic saccharification inhibiting action, but also improved the taste of the contents such as the pungent taste and miscellaneous taste of the fermented ginger 2. 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)
Based on 100 parts by weight as a whole, 0.84 parts by weight of fermented ginger 2 extract powder, 1 part by weight of vitamin B12, 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 Mass composition, 0.05 mass part of sucralose, 0.03 mass part of acesulfame potassium and the remainder of purified water were mixed to prepare the composition for inhibiting saccharification of the present invention in the form of a liquid. This liquid agent not only provided a synergistic saccharification inhibiting action, 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)

A saccharification inhibitor 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, rooibos, lemongrass, lavender, soy milk and tea (b) terminaria, wolfberry, yuzu, white kidney beans, red ginseng, flower buds, mugwort, red ginger and At least one spice selected from Keihi (c) potato extract, pine bark extract, processed kuzu flower, soy protein, isoflavone, ginsenoside, theaflavin, caffeine, bioperine, piperine, curcumin and pyrroloquinone One kind of plant-derived component (d) At least one kind of fermented product selected from fermented green pepper or persimmon (e) L-arginine, L-glutamic acid, L-serine, L-histidine, L-hydroxyproline, L- Proline, L-lysine, L-leucine, L-isoleucine and L- At least one amino acid selected from tyrosine (f) at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and baking soda   The saccharification inhibitor 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).