JP2022173360A - 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

COPYRIGHT: (C)2023,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to a saccharification inhibitor, and more particularly to a saccharification inhibitor characterized by containing fermented ginger and other specific ingredients.

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

In recent years, the glycation reaction of proteins occurs in the body, and the glycation products (advanced glycation products, AGEs) produced by the glycation action cause complications of diabetes and the skin aging phenomenon associated with aging. I have come to understand that it will be Accordingly, various protein glycation inhibitors that inhibit the production of glycated products have been proposed (see Patent Documents 1 and 2).

Few studies have been conducted on the influence of fermented ginger plants on the inhibition of production of this saccharification product.

JP-A-2002-255813 JP 2011-102270 A

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

While the efficacy of fermented ginger has been attracting attention, the present inventors have conducted further intensive research on its efficacy, and found that the ability to inhibit saccharification can be dramatically improved by combining fermented ginger with specific other ingredients. and completed the present invention. In other words, the present inventors have found that the ability to inhibit saccharification can be synergistically improved by combining fermented ginger with specific other ingredients that have little or no ability to inhibit saccharification.

That is, the present invention relates to a saccharification inhibitor characterized by containing fermented ginger and other specific ingredients.

INDUSTRIAL APPLICABILITY According to the present invention, a glycation inhibitor having excellent glycation inhibitory action can be provided.

The saccharification inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and specific other ingredients, and the saccharification inhibitor of the present invention has excellent saccharification inhibitory action. Due to its excellent saccharification inhibitory activity, it is possible to inhibit the binding of sugars and proteins to suppress the production of saccharification products. By suppressing the production of glycation products, diabetes complications, arteriosclerosis, age-related skin sagging, wrinkles, dullness, and the like can be prevented. In addition, since it can suppress the formation of glycated products due to its excellent glycation inhibitory action, it is possible to increase the stability of products by suppressing the glycation reaction (Maillard reaction) of amino acids, proteins, etc. contained in products. can be done. In addition, by suppressing the saccharification reaction, the color tone of the product can be stabilized.

[Fermented ginger]
The fermented ginger in the present invention is obtained by fermenting a Zingiberaceae plant to convert gingerols into shogaols and containing more shogaols than gingerols. In particular, the shogaol content is preferably 1.0 times or more, more preferably 1.1 times or more, and particularly preferably 1.3 times or more than gingerol. Also, it preferably contains 30 times or more, more preferably 50 times or more, of shogaol than raw ginger.

(material)
The raw material for the fermented ginger of the saccharification inhibitor of the present invention is not particularly limited as long as it is a plant of the Zingiberaceae family. For example, Sanshu ginger, Omi ginger, Yanaka ginger, Kintoki ginger, Shizuoka No. Various gingers such as ginger, soil ginger, and otafuku ginger can be mentioned. As for the form of the raw material of the Zingiberaceae plant used in the present invention, in addition to using the rhizome as it is, it can be used in the form of slices, pulverized products, squeezed juice, grated powder, extracts, and the like. Powders, granules and the like can be mentioned as pulverized products. The squeezed juice or extract may be in liquid form, but may also be used in the form of paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol. The solvent to be used is not particularly limited, but it is preferable to use a solution containing ethanol. For example, an extract can be obtained by adding ethanol or water-containing ethanol to finely chopped rhizomes of Zingiberaceae plants. At this time, the solvent is added in an amount equivalent to or more than the total amount of the plant of the Zingiberaceae family, and after the addition, the mixture is stirred while being heated to 60°C or higher. Stirring is performed for 1 hour or more, and an extract is obtained by filtering the stirred solution. This extract can be concentrated to adjust the amount and concentration as appropriate.

(Bacteria used for fermentation)
Methods for fermenting raw materials of plants of the Zingiberaceae family include self-fermentation, fermentation by fungi or enzymes, etc., but fermentation by fungi is preferable because the metabolites produced by fermentation are diverse. As the fungus, it is possible to use fungi that are commonly used for fermentation, such as koji mold, yeast, lactic acid bacteria, acetic acid bacteria, and bacillus subtilis. may be In the present invention, it is particularly preferable to use Aspergillus aspergillus oryzae because various enzymes can decompose starch, protein, fiber, etc. of plants of the Zingiberaceae family.

Examples of the aspergillus used in the present invention include black aspergillus, white aspergillus, yellow aspergillus, red aspergillus and the like, and commercially available products can be suitably used. Specifically, Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black aspergillus), Aspergillus niger (black aspergillus), Aspergillus kawachii (white aspergillus), Aspergillus oryzae (yellow aspergillus) Aspergillus oryzae belonging to the genus Aspergillus can be mentioned.

Yeast include, for example, Deballomyces, Saccharomyces, Pichia, Kluyveromyces, Torulaspora, Shubia, Brettanomyces, Cryptococcus, Eremotherium, Issachenchia, Croccella, Lipomyces , Metoshnicouia, Rhodotorua, Schizosaccharomyces, Zygosaccharomyces, and Candida. The yeast strain is not particularly limited as long as it belongs to the aforementioned genera.

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

Bacillus subtilis includes, for example, strains belonging to the genus Bacillus. The Bacillus subtilis strain is not particularly limited as long as it belongs to the aforementioned genus.

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

(Fermentation method)
As a specific method for producing fermented ginger of the saccharification inhibitor of the present invention, for example, after mixing a Zingiberaceae plant with a fermented liquid of fungal cells, the mixture is kept at 30 to 90 ° C. for a long time such as 120 to 500 hours. A method of maturing by applying ginger (long-term manufacturing method), a fermentation process of fermenting ginger family plant raw materials, an addition process of adding ginger family plant raw materials to the fermented product, and a fermented product with the addition of ginger family plant raw materials and a heating step of heat-treating at a temperature exceeding 100° C. under pressure (short-time production method). 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 involves adding unfermented ginger plant raw materials to the fermented product, and then pressurizing. In this method, heat treatment is performed at a high temperature under certain conditions. In the long-time production method, since there is no step of adding raw materials and no high-pressure heat treatment is performed, fermented ginger can be produced at a relatively lower cost than the short-time production method. In the short-term production method, since the process of adding raw materials and high-pressure heat treatment are performed, the cost is higher than the long-time production method, but fermented ginger can be obtained in a short time.

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

In the fermentation step of fermenting the Zingiberaceae plant raw material of the long-time production method, the fermentation is performed, for example, at 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 5 days, more preferably 5 days to 22 days.

In addition, by heating and maturing a plant of the Zingiberaceae family after fermentation, the content of gingerols can be enriched to more than twice the content of raw ginger.

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

The fermented ginger of the present invention by the long-time production method used in the present invention may be commercially available. When using a commercially available product, it is preferable to use fermented ginger whose shogaol content is 50 times or more that of fresh ginger by fermentation.

Next, the short-time production method will be further explained.

In the fermentation step of fermenting the Zingiberaceae plant raw material of the short-time production method, the fermentation is performed at a temperature of, for example, 5 to 70°C, preferably 10 to 40°C, more preferably 15 to 30°C, and still more preferably less than 30°C. , 1 to 30 days, preferably 3 to 14 days.

The fermentation process is similar to the fermentation method described above. In the subsequent addition step, it is preferable to use the same ginger plant raw material as used in the fermentation step, but a different type or form may be used. The amount of the ginger plant raw material to be added is preferably 0.5 to 50 parts by mass, preferably 1 to 30 parts by mass, based on 1 part by mass of the ginger plant raw material used in the fermentation step. 0.5 to 15 parts by mass is more preferable.

The heating step following the addition step is a step of heat treatment at a temperature exceeding 100 ° C. under pressure, and the treatment is performed within a time that does not allow the fermentation of the Zingiberaceae plant material added in the addition step to proceed sufficiently (start to) is preferred. Specifically, for example, after the treatment in 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 so.

As for the heating conditions, the heating temperature is preferably 105 to 200°C, more preferably 105 to 180°C, even more preferably 105 to 150°C, and particularly 105 to 120°C. preferable. Also, the heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, even more preferably 1 to 10 hours. After the heating step, for example, drying treatment 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 causing the fungal cells to act on the ginger family plant raw material includes a method of spraying or adding fungal cells or a culture solution thereof to the ginger family plant raw material, and a method of culturing the ginger family plant raw material with fungal cells. Examples include a method of immersing or adding to a liquid, and a method of spraying or adding enzymes extracted from the cells or their culture solution. A culture solution, a plant-derived culture solution, an animal-derived culture solution, and the like can be exemplified.

A fermented product obtained by fermenting an organic matter by the bacterium can be used as the culture solution of the bacterium, and the organic matter can be either a plant or an animal, but the fermented product of the plant is 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, adzuki beans and peas; mushrooms such as shiitake mushrooms and mushrooms; , pears, strawberries, peaches, oysters, grapes, cherries, apricots, lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion , celery, leek, chive, shallot, ginger, turmeric, potato, sweet potato, sugar cane, tea, olive, ashitaba, kale, bitter gourd, sesame and other vegetables, almonds, cashew nuts, macadamia nuts, chestnuts, walnuts and other nuts, etc. is mentioned. You may use 1 type or in combination of 2 or more types. These plants may be used raw, or may be processed by steaming, boiling, or the like, and then fermented by adding bacterial cells. Moreover, you may add water in that case.

As these fermented products, the fermented products themselves can be used, but moromi used in the production of vinegar, miso, sake, etc., lees left after fermentation, etc. may also be used.

A raw material of a ginger family plant may be mixed with a solution of an enzyme extracted from the cells or a culture of the cells, and the mixture itself may be fermented with the enzyme extracted from the cells or the culture of the cells. At this time, the mixture can be heated to promote conversion of gingerols to shogaols.

In addition, the animal-derived fermented product is not particularly limited, but a fermented product of milk of bovine animals or the like can be used. Milk is particularly preferred because it is commercially available, inexpensive and readily available.

As for the form of the fermented ginger used as the saccharification inhibitor of the present invention, 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 pulverized products include pastes, powders, granules, and the like. The extract may be in liquid form, but may also be used in the form of paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol.

In the fermented ginger according to the present invention by a long-time production method, the weight ratio of shogaol to gingerol is preferably in the range of 1:1.1 to 1000, more preferably in the range of 1:1.2 to 500. It is preferably in the range of 1:1.3-200.
In addition, the fermented ginger in the present invention by the short-time production method preferably has a weight ratio of shogaol to gingerol in the range of 1.1 to 1000, more preferably 1:1.2 to 500. It is preferably in the range of 1:1.2-200.

[Other ingredients]
The saccharification inhibitor of the present invention is characterized by containing fermented ginger and specific other ingredients, and the other ingredients having little or no saccharification inhibitory ability are combined with fermented ginger as the specific other ingredients. Therefore, it is not limited as long as it is a component that can synergistically improve the ability to inhibit saccharification, but in particular it contains at least one component selected from the group consisting of (a) to (f) described below. is desirable.

(a) Beverage Plant Material In the saccharification inhibitor of the present invention, at least one beverage plant material selected from pu-erh, jasmine, rooibos, lemongrass, lavender, black tea, and soymilk is used as other ingredients along with fermented ginger. is preferred. When these other ingredients are combined with fermented ginger, not only can synergistic saccharification inhibitory effects be obtained, but also the taste of fermented ginger, such as pungent taste and off-flavour, can be improved. In addition, the unique fermentation smell of fermented ginger can be improved, and the aroma and flavor can be enhanced. Furthermore, it is possible to obtain a better color and better dispersibility than when only fermented ginger is dissolved in water.

These beverage-type plant materials may be any parts of plants such as flowers, leaves, stems, roots, etc., but the parts usually used for tea are preferable, and the plant materials themselves (including dried products) and their pulverized Products, juices, extracts, extracts, etc. can be used. Powders, granules and the like can be mentioned as pulverized products. The squeezed juice or extract may be in liquid form, but may also be used in the form of paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol.

Pu-erh is a kind of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China. Jasmine is a plant belonging to the Oleaceae family, and its flowers are usually used as a beverage plant material. Rooibos is a plant belonging to the genus Asparatus of the Fabaceae family, and its leaves and branches are usually used as a beverage plant material. Lemongrass is a plant belonging to the Poaceae family, and its leaves are usually used as a drinking plant material. Lavender is a plant belonging to the Labiatae family, and its flowers are usually used as a plant material for drinking. Black tea is prepared by withering, rolling, completely fermenting, and drying tea leaves and buds of Camellia sinensis. Soymilk is a product obtained by processing the seeds of plants belonging to the genus Soybean of the family Fabaceae, and is obtained by directly squeezing the seeds or by squeezing the seeds after boiling them.

(b) Spices In the saccharification inhibitor of the present invention, at least one spice selected from terminalia, wolfberry, yuzu, white bean, red ginseng, Sichuan pepper, mugwort, red ginger, and cinnamon bark is used as another component in addition to fermented ginger. is preferred. In addition, in the present invention, it is sufficient if these ingredients are blended, and it is not necessary to blend them for the purpose of exhibiting the so-called spice function, such as providing fragrance and pungent taste. When these other ingredients are combined with fermented ginger, not only can synergistic saccharification inhibitory effects be obtained, but also the taste of fermented ginger, such as pungent taste and off-flavour, can be improved. In addition, the unique fermentation smell of fermented ginger can be improved, and the aroma and flavor can be enhanced. Furthermore, it is possible to obtain a better color and better dispersibility than when only fermented ginger is dissolved in water.

These spices may be any parts of plants such as flowers, leaves, stems, roots, etc., but parts that are usually used as spices are preferable, and plant materials themselves (including dried products), pulverized products thereof, squeezed products, etc. Juices, extracts, extracts and the like can be used. Powders, granules and the like can be mentioned as pulverized products. The squeezed juice or extract may be in liquid form, but may also be used in the form of paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol.

ターミナリアとしては、例えば、Ｔｅｒｍｉｎａｌｉａ ｂｅｌｌｉｒｉｃａ（ｂｅｌｅｒｉｃａ）、Ｔｅｒｍｉｎａｌｉａ ｃａｔａｐｐａ、Ｔｅｒｍｉｎａｌｉａ ｔｏｍｅｎｔｏｓａ、Ｔｅｒｍｉｎａｌｉａ ｃｉｔｒｉｎａ、Ｔｅｒｍｉｎａｌｉａ ｐｈｅｌｌｏｃａｒｐａ、Ｔｅｒｍｉｎａｌｉａ ｃｏｐｅｌａｎｄｉｉ、Ｔｅｒｍｉｎａｌｉａ ｂｒａｓｓｉ、Ｔｅｒｍｉｎａｌｉａ ｉｖｏｒｅｎｓｉｓ、Ｔｅｒｍｉｎａｌｉａ ｓｕｐｅｒｂａ、Ｔｅｒｍｉｎａｌｉａ ａｒｊｕｎａ、Ｔｅｒｍｉｎａｌｉａ ｃｈｅｂｕｌａ等を挙げることができ、これらのAmong them, Terminalia bellirica (belerica) and Terminalia chebula are preferred. A fruit is preferable as the part used as the plant material of the present invention.

(c) Plant-derived components In the saccharification inhibitor of the present invention, fermented ginger and other components include potato extract, pine bark extract, processed kudzu flower, soy protein, isoflavones, ginsenosides, theaflavin, caffeine, and bioperine. , piperine, curcumin and pyrroloquinone. When these other ingredients are combined with fermented ginger, not only can synergistic saccharification inhibitory effects be obtained, but also the taste of fermented ginger, such as pungent taste and off-flavour, can be improved. In addition, the unique fermentation smell of fermented ginger can be improved, and the aroma and flavor can be enhanced. Furthermore, it is possible to obtain a better color and better dispersibility than when only fermented ginger is dissolved in water.

Potato extracts include, for example, extracts of rhizomes such as Danshaku yam, May Queen, Kitaakari, Touya, Toyoshiro, Inca no Mezame, Dejima, and Tokachi Kogane. A commercially available product can be used as the potato extract.

Pine bark extracts include, for example, extracts of bark of French maritime pine (Pinus Martima), larch, black pine, Japanese red pine, etc. Among these, French maritime pine (Pinus Martima) rich in proanthocyanidins. is preferred. A commercially available pine bark extract can be used.

As the processed kudzu flower, a processed flower of a plant belonging to the genus Kudzu of the family Fabaceae is used. A commercially available product can be used as the processed kudzu flower.

Soy protein, isoflavones, ginsenosides, theaflavins, 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 may be used. It may be used, the extract may be used as it is, or the powder, granules, etc. obtained by drying the extract may be used. A plant-derived component can be obtained by extraction using an appropriate solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol.

(d) Fermented product In the saccharification inhibitor of the present invention, it is preferable to use at least one fermented product selected from fermented green pepper and koji as other ingredients together with fermented ginger. When these other ingredients are combined with fermented ginger, not only can synergistic saccharification inhibitory effects be obtained, but also the taste of fermented ginger, such as pungent taste and off-flavour, can be improved. In addition, it is possible to make it highly fragrant and have a favorable flavor. Furthermore, it is possible to obtain a better color and better 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. Alternatively, it may be extracted from a fermented product, or the extract may be directly pulverized and used. Powders, granules and the like can be mentioned as pulverized products. The extract may be in liquid form, but may also be used in the form of paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol.

The green pepper fermented extract is not particularly limited, but commercially available ones may be used.

The koji is not particularly limited, but may be any product obtained by fermenting grains such as rice, wheat, soybean, foxtail millet, barnyard millet, and millet with koji mold. As the koji mold used for fermentation, any of yellow koji mold, green koji mold, white koji mold, black koji mold, red koji mold, and the like may be used. Specifically, Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black aspergillus), Aspergillus niger (black aspergillus), Aspergillus kawachii (white aspergillus), Aspergillus oryzae (yellow aspergillus) Aspergillus oryzae belonging to the genus Aspergillus can be mentioned.

(e) Amino acid In the glycation inhibitor of the present invention, L-arginine, L-glutamic acid, L-serine, L-histidine, L-hydroxyproline, L-proline, L-lysine, L as other ingredients along with fermented ginger - At least one amino acid (including salts) selected from leucine, L-isoleucine and L-tyrosine is preferably used. Examples of salts include sodium salts, hydrochlorides, and the like. When these other ingredients are combined with fermented ginger, not only can synergistic saccharification inhibitory effects be obtained, but also the taste of fermented ginger, such as pungent taste and off-flavour, can be improved. In addition, the unique fermentation smell of fermented ginger can be improved, and the aroma and flavor can be enhanced. Furthermore, it is possible to obtain a better color and better dispersibility than when only fermented ginger is dissolved in water.

(f) Functional additive In the saccharification inhibitor of the present invention, iron, vitamin B2, vitamin B3, vitamin K, L-tartaric acid, shellac, carrageenan, guar gum, xanthan gum and sodium bicarbonate are selected as other ingredients along with fermented ginger. Preferably, at least one functional additive is used. In addition, iron as a functional additive of the present invention includes the form of compounds containing these metals. When these other ingredients are combined with fermented ginger, not only can synergistic saccharification inhibitory effects be obtained, but also the taste of fermented ginger, such as pungent taste and off-flavour, can be improved. In addition, the unique fermentation smell of fermented ginger can be improved, and the aroma and flavor can be enhanced. Furthermore, it is possible to obtain a better color and better dispersibility than when only fermented ginger is dissolved in water.

(Mode of use)
The saccharification inhibitor of the present invention has improved saccharification inhibitory action compared to those containing only fermented ginger or other ingredients. Any product can be used as long as it can be distinguished from other products in that it is used for the purpose of inhibiting saccharification.

Specific examples of the forms of utilization of the glycation inhibitor of the present invention include pharmaceuticals (including quasi-drugs), cosmetics, foods for specified health uses, foods with nutrient function claims, foods with functional claims, etc. So-called health foods such as functional foods recognized for

The glycation inhibitor of the present invention can be used externally or orally. The external preparation is not particularly limited as long as it is applied to the skin, scalp, etc., and its forms include ointments, creams, gels, lotions, milky lotions, packs, poultices, and the like. Forms such as skin external preparations and injections can be mentioned.

In addition, when the glycation 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, and solids. Examples include shaped agents, round agents, paste agents, cream agents, caplet agents, gel agents, chewable agents, stick agents, and the like. Among these, tablets, capsules, powders, granules, and liquid formulations are particularly preferable because they are easy to ingest and easily obtain a saccharification inhibitory effect. Specifically, supplements, food additives, packaged beverages filled in PET bottles, cans, bottles, etc., instant powders (granules) for dissolving in water (hot water), milk, fruit juice, green juice, etc. Beverages and the like can be exemplified. These are preferable in that they are easy to eat and drink at the time of meals, etc., and can enhance palatability.

The content of fermented ginger and other ingredients in the saccharification inhibitor of the present invention may be appropriately contained within the range where the effect is exhibited, 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 glycation inhibitor of the present invention is a drug or supplement (tablets, capsules), fermented ginger and other ingredients are contained in an amount of 0.01 to 100% by mass in terms of dry mass. is preferred, more preferably 0.1 to 85% by mass, and even more preferably 0.5 to 70% by mass.

When the saccharification inhibitor of the present invention is a packaged beverage (liquid formulation), it preferably contains 0.01 to 10% by mass of fermented ginger and other ingredients in terms of dry mass of the whole, and 0.03 to It is more preferably contained in an amount of 6% by mass, more preferably 0.05 to 4% by mass.

In addition, when the glycation inhibitor of the present invention is an instant powdered beverage (powder) or an instant granular beverage (granules), fermented ginger and other ingredients are contained in an amount of 1 to 100% by mass in terms of dry mass of the whole. It is preferably contained in an amount of 5 to 90% by mass, more preferably 10 to 80% by mass.

In order to more effectively exhibit the effects of the present invention, it is preferable that the fermented ginger and other ingredients are contained in an amount of 80% by mass or more of the total saccharification inhibitor of the present invention (excluding water) in terms of dry mass, and 90% by mass. It is more preferably contained in an amount of 95% by mass or more, and particularly preferably 100% by mass. Furthermore, when the saccharification inhibitor of the present invention contains any of components (a) to (f), it is preferred that the contained components consist only of the fermented ginger of the present invention and other components. That is, when the saccharification inhibitor of the present invention contains, for example, component (a) (drinkable plant material), it should not contain any drinkable plant material other than pu-erh, jasmine, rooibos, lemongrass, lavender, black tea, and soy milk. It is preferable to configure

The intake of the saccharification inhibitor of the present invention is not particularly limited, but from the viewpoint of exhibiting the effects of the present invention more remarkably, the daily intake of fermented ginger and other ingredients should be 50 mg/day or more. preferably 100 mg/day or more, and even more preferably 200 mg/day or more. Although the upper limit is not particularly limited, it is, for example, 8 g/day, preferably 4 g/day. The glycation inhibitor of the present invention can be contained in one container or divided into a plurality of containers, for example, 2 to 3, so that the daily intake is equal to the above-mentioned intake for one day.

The blending mass ratio of fermented ginger and other ingredients is preferably in the range of 0.5:1 to 70:1, more preferably in the range of 0.75:1 to 60:1 in terms of dry mass. It is preferably in the range of 1:1 to 60:1, particularly preferably in the range of 1:1 to 50:1. When the blending ratio of fermented ginger and other ingredients is within the above range, the effects of the present invention can be exhibited more effectively.

The saccharification inhibitor of the present invention can be produced by a known formulation method by adding orally acceptable additives and ingredients other than fermented ginger and other ingredients, if necessary.

Examples of the saccharification inhibitor of the present invention include foods for inhibiting saccharification containing fermented ginger and other ingredients, and foods for inhibiting saccharification obtained by adding fermented ginger and other ingredients to foods. , For example, foods with an increased content of the fermented ginger of the present invention and other ingredients compared to ordinary foods (including natural foods), and foods that do not normally contain the fermented ginger of the present invention and other ingredients Foods to which fermented ginger and other ingredients are added can be mentioned. Fermented ginger and other ingredients may be added separately or simultaneously, or may be added together with ingredients other than fermented ginger and other ingredients.

As one form of use of the saccharification inhibitor of the present invention, it can be added to foods, and examples of foods include beverages such as carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, smoothies, and green juice; Frozen desserts such as ice sorbet, shaved ice; Noodles such as soba, udon, vermicelli, Chinese noodles, instant noodles; Candies, candies, gums, chocolates, tablets, snacks, biscuits, jelly, jams, creams, baked goods, breads, etc. confectionery; processed fish and livestock foods such as fish paste, ham, sausage; processed milk, fermented milk, yogurt and other dairy products; salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing and other fats and oils and their processing Food; Seasonings such as sauces and soy sauce; Examples include retort pouch foods such as various sauces and various soups.

The glycation 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 by, for example, suppressing the saccharification reaction of components in the product.

EXAMPLES The present invention will be described below based on examples.

[Example 1]
(Method for producing fermented ginger 1)
3.5 kg of fresh ginger, washed and cut into quarters, was added to a koji liquid prepared by adding 2 L of water to 100 g of rice koji (white rice fermented with commercially available white koji) and soaked for 10 minutes. After soaking, the ginger was removed from the koji liquid and fermented at 40° C. to 50° C. for 14 days. After fermentation, it was sterilized in an autoclave at 120°C for 20 minutes, and after sterilization, aged at 75°C for 14 days. After that, the aged ginger was dried and pulverized to obtain fermented ginger 1 of the present invention.

(component analysis)
Contents of gingerols and shogaols contained in raw ginger and fermented ginger 1 were measured. The contents of gingerols and gingerols in extracts obtained by extracting fresh 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 LaChrom Ultra II C18 column was used, and a DAD (measurement wavelength: 280 nm) 10 mm flow cell was used as a detector. Ultrapure water was used as the mobile phase for the A phase, and 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 shogaols in raw ginger was 56 mg/100 g of gingerols and 1 mg/100 g of gingerols, and the content of gingerols and shogaols in fermented ginger 1 was 51 mg of gingerols. /100 g, gingerols 78 mg/100 g.

Using the fermented ginger 1 and other ingredients, a saccharification inhibition confirmation test was conducted. For the fermented ginger 1, a dry powder obtained by sonicating the solution in 20 times the amount of 60% ethanol for about 1 hour, centrifuging the solution, concentrating the resulting supernatant with an evaporator, and drying it was used. As a positive control, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), which is a representative glycation 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 67 mM PB). In addition, D (+) glucose (Nacalai Tesque Co., Ltd.) was dissolved in 67 mM B to prepare a 200 mg / mL glucose solution, and albumin (bovine serum-derived corn fraction V, pH 7.0, for biochemistry) (sum Kojunyaku Kogyo Co., Ltd.) (hereinafter abbreviated as BSA) was dissolved in 67 mM PB to prepare 40 mg/mL BSA.

(Measuring method)
A predetermined amount of each test substance was dissolved in 67 mM B to prepare a test substance solution, and the test substance solution, glucose solution, 67 mM BB BSA solution, and PB were blended at the ratio shown in Table 1 to prepare a test solution and a control. For the fermented ginger 1, vitamin K and shellac, the test substances were dissolved in DMSO, serially diluted to a predetermined concentration so that the DMSO concentration was 8%, and the DMSO final concentration was 1%. Fermented ginger 1 was adjusted to a final concentration of 1.0 mg/mL in all test plots. Test substances other than fermented ginger 1, vitamin K and shellac were dissolved in 67 mM PB, vortexed for 1 hour, centrifuged at 10000 g for 5 minutes at room temperature, collected the supernatant, and serially diluted with 67 mM PB.
Incubate the test solution or control at 60 ° C. for 48 hours, measure the fluorescence intensity at 440 nm when the test solution after incubation is excited at 370 nm with a spectrofluorophotometer, and use the following formula to determine the inhibition rate of saccharification products (AGEs) production. (%) was calculated.

The AGEs formation inhibition rate of each test substance was calculated by the following formula.
AGEs production 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 test solution (blank)
Control test: Fluorescence intensity of control (test)
Control blank: Fluorescence intensity of control (blank))

The results are shown in Tables 2 to 7. Numerical values other than the AGE production inhibition rate in each test plot indicate the test concentration of fermented ginger 1 or other ingredients, and the unit is mg/mL. The results of each test group show the relative inhibition rate when the AGEs production inhibition rate of the group to which the fermented ginger 1 was added alone was set to 100.

The pu-erh (leaves, stems), jasmine (flowers), rooibos tea (leaves, branches), lemongrass (leaves) and lavender (flowers) listed in Table 2 were prepared using commercially available raw materials, 300 rpm) was used. Black tea was used in commercially available tea packs.

Terminalia listed in Table 3 is obtained by adding dry powder of aqueous extract of Terminalaria berylica fruit, wolfberry (fruit), yuzu (skin containing seeds after squeezing), white bean (seed) and Sichuan pepper ( For red ginseng, a commercially available dry crushed powder was used, and for red ginseng, a commercially available dry powder of ethanol extract of rhizome was used.

Potato extracts listed in Table 4 are “Potain” manufactured by Toyo Shinyaku Co., Ltd., pine bark extracts are “Flavangenol” manufactured by Toyo Shinyaku Co., Ltd. flower extract” was used. Using. All other ingredients listed in Table 4, other than the potato extract and pine bark extract, were commercially available.

The red koji described in Table 5 is the dry ground koji made by fermenting commercially available red aspergillus and grains (rice, soybeans, etc.). A dry powder of koji made by fermenting foxtail millet, barnyard millet, millet, takakibi, purple black rice, and rice flour with koji mold was used.

All other components listed in Table 6 were commercially available.

All other components listed in Table 7 were commercially available. In addition, the iron used iron chloride.

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

(Comparative Examples 44-48)
Using the same method as in Example 1, fermented ginger 1 and the following other ingredients were combined to conduct a saccharification inhibition confirmation test. Example 45), the plant-derived component β-carotene (Comparative Example 46), the amino acid L-tyrosine (Comparative Example 47), and the functional additive sodium bicarbonate (sodium bicarbonate, Comparative Example 48), AGEs No production inhibitory synergistic effect was confirmed.

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

(component analysis)
The contents of gingerols and shogaols contained in raw ginger, dried ginger powder and fermented ginger 2 were measured. The measurement was carried out by the same procedure as in Example 1.
As a result, the content of gingerols and shogaols in raw ginger was 48.3 mg/100 g of gingerols and 1.7 mg/100 g of gingerols, and the content of gingerols and shogaols in dried ginger powder was was 720 mg/100 g of gingerols and 230 mg/100 g of shogaols, and the content of gingerols and shogaols in fermented ginger 2 was 290 mg/100 g of gingerols and 420 mg/100 g of shogaols.

Using the fermented ginger 2 obtained above and other ingredients, a saccharification inhibition confirmation test was conducted. For the fermented ginger 2, a dry powder obtained by sonicating the solution in 20 times the volume of 60% ethanol for about 1 hour, centrifuging the solution, concentrating the resulting supernatant with an evaporator, and drying it was used. As a positive control, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), which is a representative glycation inhibitor, was prepared.

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

The results are shown in Tables 8 to 13. Numerical values other than the AGE production inhibition rate in each test plot indicate the test concentration of fermented ginger 2 or other ingredients, and the unit is mg/mL. The results of the AGE production inhibition test are indicated by the relative inhibition rate when the inhibition rate of the group to which the fermented ginger 2 was added alone was set to 100.

Jasmine (flowers), rooibos (leaves, branches), lemongrass (leaves) and lavender (flowers) listed in Table 8 were obtained by using a bead shocker (2,300 rpm) for 20 seconds x 7. A pulverized product obtained by pulverizing twice was used. Moreover, the soy milk used the soy milk powder marketed.

For Terminalia listed in Table 9, dry powder of aqueous extract of fruits of Terminalaria berylica was used, and for Mugwort, dry powder of leaves was used. As red ginger or red ginseng, a commercially available rhizome extract powder was used. For cinnamon, a commercially available dry powder was used. As for yuzu, a commercially available powder of dry crushed skin containing seeds after squeezing juice was used.

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

For the green pepper fermented product described in Table 11, "green pepper fermented extract" manufactured by Toyo Shinyaku was used. As multi-grain koji, dry powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, millet, millet, takakibi, purple black rice, rice flour) with koji mold was used. As red yeast rice, dried ground powder of rice malt made by fermenting commercially available red yeast rice and cereals (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. In addition, the iron used iron chloride.

As shown in Tables 8 to 13, the combination of the fermented ginger 2 produced by the short-time production method and the specific other ingredients of the present invention synergistically increased the AGEs production inhibition rate. Therefore, the glycation inhibitor of the present invention can be used as a glycation product production inhibitor.

(Comparative Examples 85-89)
Using the same method as in Example 2, fermented ginger 2 produced by the short-time production method was combined with the following other ingredients to conduct a saccharification inhibition confirmation test. , a spice pomegranate flower (Comparative Example 86), a plant-derived component β-carotene (Comparative Example 87), an amino acid L-leucine (Comparative Example 88) and a functional additive vitamin K (Comparative Example 89), no AGE production inhibitory synergistic effect was confirmed.

(Formulation example 1: Lotion)
The total is 100 parts by mass, fermented ginger 1 extract 0.01 parts by mass, pine bark extract 0.01 parts by mass, glycerin 10 parts by mass, diglycerin 3 parts by mass, 1,3-butylene glycol 12 parts by mass, pliers Len glycol 3 parts by mass, sodium hyaluronate 0.1 parts by mass, citric acid 0.01 parts by mass, sodium citrate 0.02 parts by mass, xanthan gum 0.1 parts by mass, methylparaben 0.15 parts by mass, carbomer 0.2 Parts by mass, 0.03 parts by mass of sodium hydroxide and the remainder of water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a lotion. This lotion not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 2: Shampoo)
Taking the total as 100 parts by mass, 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, 0.1 parts by mass of 1,3-butylene glycol, 0.225 parts by mass of polyquaternium-10, 0.15 parts by mass of citric acid, 0.05 parts by mass of sodium citrate, 0.9 parts by mass of phenoxyethanol and the remainder of water By mixing, the glycation-inhibiting composition of the present invention was prepared in the form of a shampoo. This shampoo not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and desirable.

(Formulation Example 3: Soap)
The total is 100 parts by mass, 0.5 parts by mass of ground fermented ginger, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 parts by mass of EDTA-4 sodium, 0.2 parts by mass of tetrasodium etidronate and soap The composition for inhibiting saccharification of the present invention was prepared in the form of a soap by mixing and solidifying the rest of the base material. This soap not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and desirable.

(Formulation Example 4: Emulsion)
The total is 100 parts by mass, 0.1 part by mass of fermented ginger 1 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 parts, 1 part by mass of polypropylene glycol, 0.06 parts by mass of a thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 part by mass of sodium hydroxide and the remainder of purified water are mixed to form an emulsion. A composition for inhibiting glycation of the present invention was prepared. This milky lotion not only provided synergistic saccharification inhibitory action, but also improved the peculiar fermentation odor of fermented ginger 1, and was fragrant and preferable.

(Composition example 5: cosmetic cream)
Taking the whole as 100 parts by mass, fermented ginger 1 extract 0.1 parts by mass, rosemary extract 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 mass, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hydrogenated 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 parts, behenyl alcohol 0.8 parts by mass, polyglyceryl monomyristate 0.7 parts by mass, bleached beeswax 0.3 parts by mass, d-δ-tocopherol 0.1 parts by mass, methylparaben 0.3 parts by mass, C10-30 alkyl modification 0.2 parts by mass of carboxyvinyl polymer, 0.1 part by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, 0.1 part by mass of sodium hydroxide and the rest of purified water are mixed to obtain a cosmetic cream. A composition for inhibiting saccharification of the present invention was prepared in the following manner. This cosmetic cream not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and desirable.

(Formulation Example 6: pack agent)
Fermented ginger 1 extract 0.1 parts by mass, soybean extract 0.01 parts by mass, polyvinyl alcohol 20.0 parts by mass, glycerin 5.0 parts by mass, ethanol 20.0 parts by mass, kaolin 6. 0 parts by mass, 0.2 parts by mass of antiseptic, 0.1 part by mass of flavor and the rest of purified water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a pack. This packing agent not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 7: Tablet)
The whole is 100 parts by mass, 10 parts by mass of fermented ginger powder, 8 parts by mass of Chinese quince powder, 5 parts by mass of vitamin B1, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate and the rest of corn starch are mixed. and tableting to prepare the glycation-inhibiting composition of the present invention in the form of a tablet. This tablet not only provided a synergistic saccharification inhibitory action, but also improved the taste of fermented ginger 1, such as pungent taste and unfavorable taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 8: Granules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the remainder of crystalline cellulose are mixed and granulated to obtain the present invention in the form of granules. A composition for inhibiting glycation of the invention was prepared. This granule not only provided a synergistic saccharification inhibitory effect, but also improved the taste of fermented ginger 1, such as pungent taste and rough taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 9: Capsules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger extract, 20 parts by mass of ginger extract, 8 parts by mass of lecithin and the rest of olive oil are mixed and prepared as a content liquid, which is encapsulated in the capsule shell. prepared the glycation-inhibiting composition of the present invention in the form of a capsule. This capsule not only provided a synergistic saccharification inhibitory action, but also improved the taste of the fermented ginger 1 contained in the capsule, such as pungent taste and rough taste. In addition, the unique fermentation smell of the fermented ginger 1 contained in the contents was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 10: Liquid)
The total is 100 parts by mass, fermented ginger 1 extract powder 0.84 parts by mass, vitamin B12 1 part by mass, fructose glucose liquid sugar 10 parts by mass, citric acid 1 part by mass, sodium benzoate 0.02 parts by mass, fragrance preparation 2 Parts by mass, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium and the rest of purified water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a liquid formulation. This liquid preparation not only provided a synergistic saccharification inhibitory effect, but also improved the taste of fermented ginger 1, such as pungent taste and unfavorable taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 11: Lotion)
The total is 100 parts by mass, fermented ginger 2 extract 0.01 parts by mass, ginger extract 0.01 parts by mass, glycerin 10 parts by mass, diglycerin 3 parts by mass, 1,3-butylene glycol 12 parts by mass, pentylene Glycol 3 parts by mass, sodium hyaluronate 0.1 parts by mass, citric acid 0.01 parts by mass, sodium citrate 0.02 parts by mass, xanthan gum 0.1 parts by mass, methylparaben 0.15 parts by mass, carbomer 0.2 parts by mass parts, 0.03 parts by mass of sodium hydroxide and the remainder of water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a lotion. This lotion not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 12: Shampoo)
The total is 100 parts by weight, fermented ginger 2 extract 0.01 parts by weight, aloe extract 0.02 parts by weight, sodium laureth sulfate 7.5 parts by weight, cocamidopropyl betaine 4.2 parts by weight, cocamide DEA 3 parts by weight parts, 0.1 parts by mass of 1,3-butylene glycol, 0.225 parts by mass of polyquaternium-10, 0.15 parts by mass of citric acid, 0.05 parts by mass of sodium citrate, 0.9 parts by mass of phenoxyethanol and the remainder of water By mixing, the glycation-inhibiting composition of the present invention was prepared in the form of a shampoo. This shampoo not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and desirable.

(Formulation Example 13: Soap)
The total is 100 parts by mass, 0.5 parts by mass of fermented ginger 2 pulverized product, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 parts by mass of EDTA-4 sodium, 0.2 parts by mass of tetrasodium etidronate and soap The composition for inhibiting saccharification of the present invention was prepared in the form of a soap by mixing and solidifying the rest of the base material. This soap not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and desirable.

(Formulation Example 14: Emulsion)
The total is 100 parts by mass, 0.1 parts by mass of fermented ginger 2 extract, 0.1 parts 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 parts, 1 part by mass of polypropylene glycol, 0.06 parts by mass of a thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 part by mass of sodium hydroxide and the remainder of purified water are mixed to form an emulsion. A composition for inhibiting glycation of the present invention was prepared. This milky lotion not only provided synergistic saccharification inhibitory action, but also improved the peculiar fermentation odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 15: Cosmetic cream)
The total is 100 parts by mass, fermented ginger 2 extract 0.1 parts by mass, rosemary extract 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 mass, 2.4 parts by mass of butyl alcohol, 1.5 parts by mass of hydrogenated 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 parts, behenyl alcohol 0.8 parts by mass, polyglyceryl monomyristate 0.7 parts by mass, bleached beeswax 0.3 parts by mass, d-δ-tocopherol 0.1 parts by mass, methylparaben 0.3 parts by mass, C10-30 alkyl modification 0.2 parts by mass of carboxyvinyl polymer, 0.1 part by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, 0.1 part by mass of sodium hydroxide and the rest of purified water are mixed to obtain a cosmetic cream. A composition for inhibiting saccharification of the present invention was prepared in the following manner. This cosmetic cream not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and desirable.

(Formulation Example 16: pack agent)
The total is 100 parts by mass, 0.1 parts by mass of fermented ginger 2 extract, 0.01 parts 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, kaolin6. 0 parts by mass, 0.2 parts by mass of antiseptic, 0.1 part by mass of flavor and the rest of purified water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a pack. This pack agent not only provided a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of the fermented ginger 2, and was fragrant and preferable.

(Formulation Example 17: Tablet)
The total is 100 parts by mass, 10 parts by mass of fermented ginger 2 powder, 8 parts by mass of Chinese quince powder, 5 parts by mass of vitamin B1, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate and the rest of corn starch are mixed. and tableting to prepare the glycation-inhibiting composition of the present invention in the form of a tablet. This tablet not only provided a synergistic saccharification inhibitory action, but also improved the taste of fermented ginger 2, such as pungent taste and rough taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 18: Granules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger powder 2, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the remainder of crystalline cellulose are mixed and granulated to obtain the present invention in the form of granules. A composition for inhibiting glycation of the invention was prepared. This granule not only provided a synergistic saccharification inhibitory effect, but also improved the taste of fermented ginger 2, such as pungent taste and rough taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 19: Capsules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger extract, 20 parts by mass of ginger extract, 8 parts by mass of lecithin and the rest of olive oil are mixed and prepared as a content liquid, which is encapsulated in the capsule shell. prepared the glycation-inhibiting composition of the present invention in the form of a capsule. This capsule not only provided a synergistic saccharification inhibitory effect, but also improved the taste of the fermented ginger 2 contained therein, such as pungent taste and rough taste. In addition, the fermented odor peculiar to the fermented ginger 2 contained in the contents was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 20: Liquid)
The total is 100 parts by mass, fermented ginger 2 extract powder 0.84 parts by mass, vitamin B12 1 part by mass, fructose glucose liquid sugar 10 parts by mass, citric acid 1 part by mass, sodium benzoate 0.02 parts by mass, fragrance preparation 2 Parts by mass, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium and the rest of purified water were mixed to prepare a composition for inhibiting saccharification of the present invention in the form of a liquid formulation. This liquid preparation not only provided a synergistic saccharification inhibitory action, but also improved the taste of fermented ginger 2, such as pungent taste and rough taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma was high and the flavor was also favorable.

Claims (2)

A composition comprising fermented ginger and at least one component selected from the group consisting of L-tartaric acid and carrageenan. A saccharification inhibitor characterized by being obtained by adding fermented ginger and at least one ingredient selected from the group consisting of L-tartaric acid and carrageenan.