JP5610671B2 - Foutsutsu Seisaku formulation - Google Patents
Foutsutsu Seisaku formulation Download PDFInfo
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- JP5610671B2 JP5610671B2 JP2008092662A JP2008092662A JP5610671B2 JP 5610671 B2 JP5610671 B2 JP 5610671B2 JP 2008092662 A JP2008092662 A JP 2008092662A JP 2008092662 A JP2008092662 A JP 2008092662A JP 5610671 B2 JP5610671 B2 JP 5610671B2
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- extract
- yeast cells
- seisaku
- parts
- present
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Description
本発明は、防風通聖散特有の不快な風味が低減された防風通聖散配合製剤、防風通聖散の風味改善方法及び風味改善剤に関する。 [Technical Field] The present invention relates to a blended preparation of Fudotsu-san-san, which reduces the unpleasant flavor peculiar to Fudotsu-san, a method for improving the flavor of Fudo-san, and a flavor improver.
漢方薬配合製剤は、一般に、配合されている各漢方薬特有の不快な風味を有し、飲みにくい医薬品とされている。 A herbal medicine combination preparation generally has an unpleasant flavor peculiar to each blended herbal medicine and is difficult to drink.
漢方薬配合製剤において漢方薬特有の不快な風味を低減し服用感を改善する方法としては、たとえば特許文献1および2に記載されているように、多くの場合、甘味剤の配合による苦味のマスキングにとどまっている。 As a method for reducing the unpleasant flavor peculiar to traditional Chinese medicine and improving the feeling of taking in the Chinese medicine combination preparation, for example, as described in Patent Documents 1 and 2, in many cases, masking of bitterness by blending sweeteners is limited. ing.
しかし、甘味剤の配合は、カロリーの増加を招くため、特に肥満症の予防および改善を目的に使用される防風通聖散に対しての使用は好ましいものではない。 However, since the addition of a sweetener causes an increase in calories, it is not preferable to use it for Fengtsu Sansho used for the purpose of preventing and improving obesity.
そこで、甘味剤配合以外の方法で、防風通聖散特有の不快な風味を低減し、服用感を改善する方法が求められている。
本発明は、防風通聖散特有の不快な風味が低減されて、服用感が改善されてなる防風通聖散配合製剤を提供することを目的とする。また、本発明は防風通聖散の風味改善方法及び風味改善剤を提供することを目的とする。 An object of the present invention is to provide a preparation for blending with windproof sansho that has an unpleasant flavor peculiar to windproof sansho and has an improved feeling of taking. Moreover, an object of this invention is to provide the flavor improvement method and flavor improvement agent of a wind-proof tsushosan.
本発明者らは、上記課題を解決するために鋭意検討を重ねていたところ、防風通聖散に酵母菌体を添加することで、防風通聖散を服用した際に感じる特有の刺激感、苦味、後味の悪さなどの不快な風味が低減され、さらに甘みやまろやかさが付与され飲みやすくなることを見出した。特に、本発明者らは、防風通聖散に酵母菌体を添加することで、防風通聖散単体を服用した場合には感じられないか、かすかに感じられる甘みが増強されること、防風通聖散単体の服用後に持続する後味の悪さが低減ないし解消されてあと引き感が改善されることを見出した。 The inventors of the present invention have been intensively studied to solve the above problems, and by adding yeast cells to Fufutsu Seisaku, a unique irritation sensation felt when taking Fufutsu Seisaku, It has been found that unpleasant flavors such as bitterness and bad aftertaste are reduced, and sweetness and mellowness are further imparted to make it easier to drink. In particular, the present inventors have added yeast cells to Fufutsu Seisaku, which is not felt when taking Fufutsu Seisaku alone, or the sweetness that is faintly felt is enhanced. It was found that the aftertaste that persisted after taking the tsushosan alone was reduced or eliminated, and the aftertaste was improved.
本発明は上記知見に基づきさらに検討を重ねた結果完成されたものであり、下記に掲げるものである。
項1.防風通聖散と、酵母菌体及び/またはその抽出物とを含有することを特徴とする、防風通聖散配合製剤。
項2.酵母が、Saccharomyces属に属するものである、項1に記載の防風通聖散配合製剤。
項3.製剤中の防風通聖散と、酵母菌体及び/またはその抽出物の配合比(乾燥重量比)が、防風通聖散の乾燥エキス含量に換算して、防風通聖散100重量部に対して酵母菌体及び/またはその抽出物が総量2〜100重量部である、項1または2に記載の防風通聖散配合製剤。
項4.防風通聖散と、酵母菌体及び/またはその抽出物とを併用することを特徴とする、防風通聖散の甘み増強方法。
項5.防風通聖散と、酵母菌体及び/またはその抽出物とを併用することを特徴とする、防風通聖散のあと引き感改善方法。
項6.防風通聖散と、酵母菌体及び/またはその抽出物とを併用することを特徴とする、防風通聖散の風味改善方法。
項7.酵母菌体及び/またはその抽出物を有効成分とする、防風通聖散の甘み増強剤。
項8.酵母菌体及び/またはその抽出物を有効成分とする、防風通聖散のあと引き感改善剤。
項9.酵母菌体及び/またはその抽出物を有効成分とする、防風通聖散の風味改善剤。
The present invention has been completed as a result of further studies based on the above findings, and is described below.
Item 1. A formulation for the preparation of windproof sansho, characterized in that it contains yeast and / or an extract thereof.
Item 2. Item 2. The preparation for windbreaking sansho according to item 1, wherein the yeast belongs to the genus Saccharomyces.
Item 3. The blending ratio (dry weight ratio) of Yokotsu-san in the preparation and yeast cells and / or its extract is converted to the dry extract content of Fukatsu-san, and 100 parts by weight of Fukatsu-san. Item 3. The preparation according to item 1 or 2, wherein the yeast cells and / or the extract thereof are 2 to 100 parts by weight in total.
Item 4. A method for enhancing the sweetness of Fuyutsu Seiki, characterized by using both Yokatsu Seisaku and yeast cells and / or an extract thereof.
Item 5. A method for improving the feeling of pulling down windproof sansho, characterized by using a combination of windproof sansho and yeast cells and / or an extract thereof.
Item 6. A method for improving the flavor of Fuyutsu-san, characterized by using both Yokatsu-san, and yeast cells and / or an extract thereof.
Item 7. A sweet-enhancing agent of Fufutsu Seisan, comprising yeast cells and / or extracts thereof as an active ingredient.
Item 8. An agent for improving the feeling of pulling after windbreaking sansou, comprising yeast cells and / or extracts thereof as active ingredients.
Item 9. A flavor improving agent of Kazetsutsu Seisan, comprising yeast cells and / or an extract thereof as an active ingredient.
本発明によれば、酵母菌体及び/またはその抽出物を配合することで、防風通聖散特有の不快な風味が低減され、しかも甘みやまろやかさなどの点で一層好ましい服用感が付与されることにより、風味が改善された防風通聖散配合製剤を提供することができる。 According to the present invention, by blending yeast cells and / or an extract thereof, the unpleasant flavor peculiar to Fufutsu Seisan is reduced, and a more preferable feeling in terms of sweetness and mellowness is imparted. Therefore, it is possible to provide a windproof tsushosan formulation with improved flavor.
具体的には、例えば、本発明によれば、酵母菌体及び/またはその抽出物を配合することで、防風通聖散単体を服用した場合には感じられないか、かすかに感じられる甘みが増強された防風通聖散配合製剤を提供することができる。 Specifically, for example, according to the present invention, by blending yeast cells and / or extracts thereof, there is a sweetness that is not felt or is faintly felt when taking Fufutsu Seisaku alone. It is possible to provide an enhanced windbreaking sansue formulation.
また、例えば、本発明によれば、酵母菌体及び/またはその抽出物を配合することで、防風通聖散単体の服用後に感じられる持続する後味の悪さが低減ないし解消されてあと引き感が改善された防風通聖散配合製剤を提供することができる。 In addition, for example, according to the present invention, by blending yeast cells and / or an extract thereof, the persistent aftertaste felt after taking Fufutsu Seisaku alone is reduced or eliminated, and a feeling of aftertension is achieved. It is possible to provide an improved anti-futsu sansho formulation.
一般に、漢方薬は長期間継続して服用することが要求される医薬品であるが、本発明の防風通聖散配合製剤は、甘みやあと引き感をはじめとする種々の風味が改善されており飲みやすいため、かかる継続的服用を無理なく実施でき、服薬コンプライアンスを高めるという点でも有用な製剤である。 In general, Kampo medicines are drugs that are required to be taken continuously for a long period of time. However, the Foutsutsu Seisaku formulation of the present invention is improved in various flavors including sweetness and aftertaste. Because it is easy, it is a formulation that can be carried out without difficulty, and is also useful in terms of improving compliance.
(I)防風通聖散配合製剤
本発明の防風通聖散配合製剤は、防風通聖散と、酵母菌体及びその抽出物の少なくとも一方を含有することを特徴とする。以下、本発明の構成について詳細に説明する。
1.防風通聖散
本発明において防風通聖散の植物原料としては、具体的には、例えばマオウ(Ephedra sinica Stapf,Ephedra intermedia Schrenk et C.A. Meyer,Ephedra equisetina Bunge)、カンゾウ(Glycyrrhiza uralensis Fischer,Glycyrrhiza glabra Linne)、ショウキョウ(Zingiber officinale Roscoe)、ケイガイ(Schizonepeta tenuifolia Briquet)、レンギョウ(Forsythia suspense Vahl, Forsythia viridissima Lindley)、トウキ(Angelica acutiloba Kitagawa, Angelica acutiloba Kitagawa var. sugiyamae Hikino)、シャクヤク(Paeonia lactiflora Pallas)、センキュウ(Cnidium officinale Makino)、サンシン(Gardenia jasminoides Ellis)、ハッカ(Mentha arvensis Linne var. piperascens Malinvaud)、ボウフウ(Saposhnikovia divaricata Schischkin)、ダイオウ(Rheum palmatum Linne, Rheum tanguticum Maximowicz, Rheum officinable Baillon, Rheum coreanum Nakaiまたはそれらの種間雑種)、ビャクジュツ(Atractylodes japonica Koidzumi ex Kitamura, Atractylodes ovata De Candolle)、キキョウ(Platycodon grandiflorum A. De Candolle)、オウゴン(Scutellariae baicalensis Georgi)、ボウショウ(芒硝:硫酸ナトリウム)、カッセキ(滑石:天然含水ケイ酸アルミニウムおよび二酸化ケイ素含有物)およびセッコウ(石膏:含水硫酸カルシウム)である。
(I) Fengtsu Sansho Formulation Formulation The windproof commendation formulation of the present invention is characterized in that it contains at least one of Fadotsu Seisaku, yeast cells and extracts thereof. The configuration of the present invention will be described in detail below.
1. In the present invention, specific examples of the plant raw material for the wind-proof tsusan-san include maoh (Ephedra sinica Stapf, Ephedra intermedia Schrenk et CA Meyer, Ephedra equisetina Bunge), licorice (Glycyrrhiza uralensis Fischer, Glycyrrhiza glabra Linne). ), Zingiber officinale Roscoe, Schizonepeta tenuifolia Briquet, Forsythia suspense Vahl, Forsythia viridissima Lindley, Toki (Angelica acutiloba Kitagawa, Angelica acutiloba Kitagawa var. Sugiyamae Hikino) Ginkgo (Cnidium officinale Makino), Sanshin (Gardenia jasminoides Ellis), mint (Mentha arvensis Linne var. Those interspecific hybrids), peafowl Atractylodes japonica Koidzumi ex Kitamura, Atractylodes ovata De Candolle, Pepper (Platycodon grandiflorum A. De Candolle), Plum (Scutellariae baicalensis Georgi), Pepper (sodium sulfate: sodium sulfate), Casseki (natural talc and silicon dioxide-containing aluminum silicate) ) And gypsum (gypsum: hydrous calcium sulfate).
これらの植物原料は、日本薬局方に準じて使用部位が規定されている。本発明において使用し得る防風通聖散の調製は、「一般用漢方処方の手引き」(厚生省薬務局監修、日薬連漢方専門委員会編集、薬業時報社発行)に準じて行い得る。 These plant materials have specified use sites according to the Japanese Pharmacopoeia. Preparation of Fengtsu Seisaku that can be used in the present invention can be carried out in accordance with the “Guide to General Kampo Prescription” (supervised by the Ministry of Health and Welfare, Pharmacy Bureau, edited by the National Pharmacopoeia Specialist Committee, published by Yakuho Hokpo).
たとえば「一般用漢方処方の手引き」によれば、その成分及び分量は、トウキ1.2(重量部、以下同じ)、シャクヤク1.2、センキュウ1.2、サンシシ1.2、レンギョウ1.2、ハッカ1.2、ショウキョウ1.2、ケイガイ1.2、ボウフウ1.2、マオウ1.2、ダイオウ1.5、ボウショウ1.5、ビャクジュツ2.0、キキョウ2.0、オウゴン2.0、カンゾウ2.0、セッコウ2〜3、カッセキ3〜5とされており、原則として、これを、その20倍重量(従って560〜620重量部)の湯で抽出した後、1/2容量になるまで濃縮し、固形分を除いたもの(抽出液)が用いられる。 For example, according to the “Guide to General Kampo Prescription”, the ingredients and amounts thereof are as follows: Toki 1.2 (parts by weight, the same applies hereinafter), Peony 1.2, Senkyu 1.2, Sanshi 1.2, Forsythia 1.2 , Hakka 1.2, Showa 1.2, Keiguy 1.2, Bow Fu 1.2, Maou 1.2, Daio 1.5, Bow Show 1.5, Sandalwood 2.0, Kyo 2.0, Ogon 2. 0, licorice 2.0, gypsum 2-3, Kasseki 3-5, and in principle, after extracting it with hot water of 20 times its weight (and hence 560-620 parts by weight), 1/2 volume It concentrates until it becomes and remove | excludes solid content (extract).
なお、書簡によっては、上記成分中、ビャクジュツを含まないもの(例えば「経験漢方処方分量集」、大塚敬節・矢数道明監集、医道の日本社発行)や、オウゴンを含まないもの(例えば「続漢方あれこれ」大阪読売新聞社編、浪速社発行)や、上記分量中、1.2をすべて1.5としているもの(例えば「明解漢方処方」、西岡一夫、高橋真太郎共著、浪速社発行)など、成分や成分比が多少異なるものもある。また、防風通聖散エキスの作り方として、ボウショウ以外の上記各成分に水400重量部を加え、200重量部まで煎じて、かすを除き、次いでボウショウを加えるとしているもの(例えば「和漢薬ハンドブック」、久保道徳、森山健三共著、保育社発行)のように、作り方が上記と多少異なるものもある。本発明の防風通聖散には、これらの差異は特に制限されず、いずれもが包含される。 Depending on the letter, the above ingredients may not contain peanuts (for example, “Experimental Kampo Prescription Volume Collection”, Takatsuka Otsuka / Michiaki Yahaji, published by Nippon Shokudo Co., Ltd.) "Sequential Kampo this and that" edited by Osaka Yomiuri Shimbun, published by Naniwasha), and in the above quantities, 1.2 is set to 1.5 (for example, "Myoken Kampo Prescription", Kazuo Nishioka and Shintaro Takahashi, published by Naniwasha) ), Etc., and some components and ratios are slightly different. In addition, as a method of making Windproof Tsushosan extract, it is said that 400 parts by weight of water is added to each of the above components other than bow show, decocted to 200 parts by weight, debris is removed, and then bow show is added (for example, “Wakan Medicine Handbook” Some of them are made slightly differently from the above, such as Michinori Kubo, Kenzo Moriyama, published by Yoikusha). These differences are not particularly limited, and any of them is included in the windproof sansho of the present invention.
本発明において使用される防風通聖散には、漢方生薬調査会により定められた「漢方製剤の基本的取扱い方針」に規定されるように、現在繁用されている漢方関係の書簡に記載されている漢方処方(生薬配合物)やこれらの漢方処方から得られるエキス及びエキス末が包含される。すなわち、本発明において防風通聖散は、得られたエキス(エキス形態)を使用してもよく、エキスを常法により製剤化した、いわゆるエキス末(エキス末形態)を使用してもよい。通常、エキスを常法により製剤化したエキス末形態としての防風通聖散がむしろ便宜に使用される。 As described in the “Basic Handling Policy for Kampo Medicines” established by the Kampo Medicine Research Committee, the Fufutsu Seisaku used in the present invention is described in the Chinese medicine-related letters currently in use. Chinese herbal prescriptions (herbal medicine blends) and extracts and extract powders obtained from these Chinese herbal prescriptions are included. That is, in the present invention, Fengtsu Seisaku may use the obtained extract (extract form) or may use a so-called extract powder (extract powder form) in which the extract is formulated by a conventional method. Ordinarily, Fengtsu Sansho as an extract powder form in which the extract is formulated by a conventional method is used rather conveniently.
かかるエキス末の製造方法としては、例えば、上記各成分の混合物に対し、約10〜20倍量の水を加え、80〜100℃程度で1〜3時間程度撹拌抽出し、温時遠心分離もしくは、ろ過して抽出液を得、これを減圧下に濃縮し、スプレードライ法により乾燥エキス末とするか、或いはエキスの濃度を高めた軟エキスに適当な吸着剤(例えば無水ケイ酸、デンプン等)を加えて吸着エキス末とする方法が挙げられる。 As a method for producing such an extract powder, for example, about 10 to 20 times the amount of water is added to the mixture of the above components, and the mixture is stirred and extracted at about 80 to 100 ° C. for about 1 to 3 hours. , Filtered to obtain an extract, which is concentrated under reduced pressure and made into a dry extract powder by a spray drying method, or an adsorbent suitable for a soft extract with an increased concentration of the extract (eg, silicic anhydride, starch, etc.) ) To obtain an adsorbent extract powder.
本発明に使用可能な防風通聖散エキス末は、前述のとおり製造することが可能であるが、例えば、防風通聖散乾燥エキスA、防風通聖散乾燥エキスAM、防風通聖散乾燥エキスEおよび防風通聖散乾燥エキスEM(いずれも日本粉末株式会社製)ならびに防風通聖散料乾燥エキス−Cおよび防風通聖散料乾燥エキス−F(いずれもアルプス薬品工業株式会社製)等の商品が知られており、商業的に入手することもできる。
2.酵母菌体及びその抽出物
本発明において酵母は、分類学上Saccharomyces属に分類されるもので、一般に食品あるいは食品の製造に用いられるものであれば限定されない。例えば、酵母としては特にSaccharomyces cerevisiaeに分類されるものが挙げられ、さらに、ビール酵母、清酒酵母、ワイン酵母など酒類、醤油、味噌などの醸造に用いられる酵母やパン酵母などが挙げられる。
Fengshutsu Seisaku extract powder that can be used in the present invention can be produced as described above. For example, Fufutsu Seisaku dried extract A, Fufutsu Seisaku dried extract AM, and Fufutsu Seisaku dried extract. E and Fufutsu Seisan Dry Extract EM (all manufactured by Nihon Powder Co., Ltd.), and Fufutsu Seikoku Dried Dry Extract-C and Fufutsu Seikoku Dried Dry Extract-F (both manufactured by Alps Pharmaceutical Co., Ltd.) The product is known and can be obtained commercially.
2. Yeast cell body and extract thereof In the present invention, yeast is classified in the genus Saccharomyces taxonomically, and is not limited as long as it is generally used for food or food production. For example, yeasts include those classified particularly as Saccharomyces cerevisiae, and further include alcoholic beverages such as beer yeast, sake yeast, wine yeast, yeast used for brewing soy sauce, miso, and baker's yeast.
本発明において酵母の形態は、酵母菌体自体であってもよく酵母菌体から抽出される抽出物であってもよい。 In the present invention, the form of yeast may be the yeast cell itself or an extract extracted from the yeast cell.
本発明において酵母の形態が酵母菌体自体である場合、その種類は特に限定されないが、例えば醸造工程で酵母菌体を除去する際に得られる圧搾酵母、該圧搾酵母をドラム乾燥、噴霧乾燥、通風乾燥などにより乾燥させた乾燥酵母、さらに粉砕された粉砕酵母などが挙げられる。 In the present invention, when the form of the yeast is yeast cells themselves, the type is not particularly limited, for example, the compressed yeast obtained when the yeast cells are removed in the brewing process, the compressed yeast is drum dried, spray dried, Examples thereof include dry yeast dried by ventilation drying and the like, and pulverized crushed yeast.
本発明において酵母の形態が抽出物である場合、酵母菌体及び/またはその破砕物から酵素分解抽出法、自己消化法、熱水抽出法、酸分解法などにより抽出された抽出エキス(エキス形態)、該抽出エキスを濃縮した濃縮エキス、さらに抽出エキスを乾燥させた乾燥エキスなどが挙げられる。 In the present invention, when the yeast form is an extract, an extract extracted from yeast cells and / or a crushed product thereof by an enzymatic degradation extraction method, a self-digestion method, a hot water extraction method, an acid degradation method, etc. ), A concentrated extract obtained by concentrating the extract, and a dry extract obtained by drying the extract.
これらの酵母菌体及びその抽出物は単独で使用してもよく、また組み合わせて使用してもよい。
3.防風通聖散と、酵母菌体及び/またはその抽出物の配合比
本発明の防風通聖散配合製剤における防風通聖散と、酵母菌体及び/またはその抽出物の配合比は、防風通聖散特有の不快な風味が低減され、飲みやすくなるかぎり限定されず、特に甘みが増強され、また、あと引き感が改善されるかぎり限定されず、防風通聖散の乾燥エキスの量に換算して、防風通聖散100重量部に対して酵母菌体及び/またはその抽出物の総量が少なくとも2重量部で用いられる。後述する試験例に示すように、防風通聖散の不快な風味は併用する酵母菌体及び/またはその抽出物の量に依存して低減されるため、特に甘みの増強効果、あと引き感の改善効果は併用する酵母菌体及び/またはその抽出物の量に依存して向上するため、例えば好ましくは少なくとも5重量部、より好ましくは少なくとも10重量部である。
These yeast cells and extracts thereof may be used alone or in combination.
3. Foutsutsu Seisaku and the ratio of the yeast cells and / or the extract thereof The blend ratio of Fengtsu Seisaku and the yeast cells and / or the extract thereof in the present invention is as follows. It is not limited as long as it reduces the unpleasant flavor peculiar to Seisaku, it is easy to drink, it is not particularly limited as long as sweetness is enhanced, and aftertension is improved. Thus, the total amount of yeast cells and / or the extract thereof is used in at least 2 parts by weight with respect to 100 parts by weight of Fufutsu Seisaku. As shown in the test examples to be described later, the unpleasant flavor of Fukatsutsu Seisan is reduced depending on the amount of yeast cells and / or the extract thereof used in combination. Since the improvement effect is improved depending on the amount of yeast cells and / or extracts thereof used in combination, for example, it is preferably at least 5 parts by weight, more preferably at least 10 parts by weight.
また、同様に酵母菌体及び/またはその抽出物の配合量の上限も、特に限定されない。酵母菌体及び/またはその抽出物の総量の上限は、防風通聖散の乾燥エキスの量に換算して、例えば防風通聖散100重量部に対して100重量部が挙げられる。また、酵母菌体及び/またはその抽出物の配合量が多くなると人によっては喉にひっかかりを感じたり、ざらざらした感じを感じる点から、酵母菌体及び/またはその抽出物の総量上限は、防風通聖散の乾燥エキスの量に換算して、好ましくは80重量部、さらに好ましくは65重量部、特に好ましくは50重量部が挙げられる。 Similarly, the upper limit of the amount of yeast cells and / or the extract thereof is not particularly limited. The upper limit of the total amount of the yeast cells and / or the extract thereof is, for example, 100 parts by weight with respect to 100 parts by weight of Fukatsu-san Seiyaku in terms of the amount of the dry extract of Fukatsu-san Seiyaku. In addition, the upper limit of the total amount of yeast cells and / or extracts thereof is windproof because some people feel that the yeast cells and / or extracts thereof are caught in the throat or feel rough. The amount is preferably 80 parts by weight, more preferably 65 parts by weight, and particularly preferably 50 parts by weight in terms of the amount of dried extract of Toshosan.
また、本発明の製剤中の防風通聖散の配合割合も、防風通聖散特有の不快な風味が低減され、飲みやすくなるかぎり特に限定されないが、特に甘みが増強され、また、あと引き感が改善されるかぎり限定されないが、防風通聖散の乾燥エキスの量に換算して、5〜95重量%、より好ましくは10〜90重量%、さらに好ましくは30〜80重量%である。 In addition, the blending ratio of Fufutsu Seisaku in the preparation of the present invention is not particularly limited as long as the unpleasant flavor peculiar to Fufutsu Seisaku is reduced and it is easy to drink. However, it is 5 to 95% by weight, more preferably 10 to 90% by weight, and still more preferably 30 to 80% by weight in terms of the amount of the dry extract of Fengtsu Sansho.
本発明の製剤中の酵母菌体及び/またはその抽出物の配合割合についても、防風通聖散特有の不快な風味が低減され、飲みやすくなるかぎり特に限定されず、特に甘みが増強され、また、あと引き感が改善されるかぎり限定されず、防風通聖散に対して前記比率で配合すればよい。 The blending ratio of the yeast cells and / or the extract thereof in the preparation of the present invention is not particularly limited as long as the unpleasant flavor peculiar to Fufutsu Seisaku is reduced and easy to drink, and sweetness is particularly enhanced. As long as the feeling of pulling is improved, it is not limited, and it may be blended at the above-mentioned ratio with respect to the windproof sansho.
かかる範囲で酵母菌体及び/またはその抽出物を用いることで、防風通聖散特有の不快な風味を顕著に低減することができ、特に効果的に甘みを増強させることができ、また、あと引き感を改善することができる。
4.防風通聖散配合製剤の形態及び製剤に含有可能なその他の成分
本発明の防風通聖散配合製剤の形態としては、経口投与形態であれば限定されず、液剤(シロップ等を含む)等の液状製剤(懸濁剤含む)や、錠剤、丸剤、散剤、細粒剤、顆粒剤、錠剤、カプセル剤(ソフトカプセルを含む)等の固形製剤のいずれでもよい。
By using yeast cells and / or an extract thereof within such a range, the unpleasant flavor peculiar to Fukatsutsu Seisan can be remarkably reduced, and sweetness can be enhanced particularly effectively. Pull feeling can be improved.
4). Forms of Fengtsu Sansho Formulation and other components that can be contained in the preparation The form of Fadotsu Seisaku Formulation of the present invention is not limited as long as it is an oral administration form, such as liquids (including syrups), etc. Any of liquid preparations (including suspensions) and solid preparations such as tablets, pills, powders, fine granules, granules, tablets, and capsules (including soft capsules) may be used.
本発明の製剤を液状製剤の形態とする場合、凍結保存することもでき、また凍結乾燥等により水分を除去して保存してもよい。凍結乾燥製剤やドライシロップ等は、使用時に滅菌水等を加え、再度溶解して使用される。 When the preparation of the present invention is in the form of a liquid preparation, it can be stored frozen, or it may be stored after removing water by freeze-drying or the like. Freeze-dried preparations, dry syrups and the like are used by adding sterilized water and dissolving them again at the time of use.
本発明の製剤を固形剤の形態とする場合、例えば、錠剤の場合であれば、担体として当該分野で従来公知のものを広く使用することができる。このような担体としては、例えば乳糖、白糖、塩化ナトリウム、ブドウ糖、尿素、デンプン、炭酸カルシウム、カオリン、ケイ酸等の賦形剤;水、エタノール、プロパノール、単シロップ、ブドウ糖液、デンプン液、ゼラチン溶液、カルボキシメチルセルロース、セラック、メチルセルロース、リン酸カリウム、ポリビニルピロリドン、結晶セルロース、ヒドロキシプロピルセルロース、ヒプロメロース、アルギン酸ナトリウム等の結合剤;乾燥デンプン、カンテン末、ラミナラン末、炭酸水素ナトリウム、ポリオキシエチレンソルビタン脂肪酸エステル類、ラウリル硫酸ナトリウム、ステアリン酸モノグリセリド、デンプン、クロスポビドン、ポビドン、低置換度ヒドロキシプロピルセルロース等の崩壊剤;ステアリン、カカオバター、水素添加油等の崩壊抑制剤;第4級アンモニウム塩、ラウリル硫酸ナトリウム等の吸収促進剤;グリセリン等保湿剤;デンプン、乳糖、カオリン、ベントナイト、コロイド状ケイ酸等の吸着剤;精製タルク、ステアリン酸塩、ホウ酸末、ポリエチレングリコール等の滑沢剤等を使用できる。さらに錠剤は、必要に応じ通常の剤皮を施した錠剤、例えば糖衣錠、ゼラチン被包錠、腸溶被錠、フィルムコーティング錠あるいは二重錠、多層錠とすることができる。また、前記有効成分を含有する組成物を、ゼラチン、プルラン、デンプン、アラビアガム、ヒドロキシプロピルメチルセルロース(HPMC)等を原料とする従来公知のカプセルに充填して、カプセル剤とすることができる。 When the preparation of the present invention is in the form of a solid preparation, for example, in the case of a tablet, conventionally known carriers can be widely used as carriers. Examples of such carriers include excipients such as lactose, sucrose, sodium chloride, glucose, urea, starch, calcium carbonate, kaolin, silicic acid; water, ethanol, propanol, simple syrup, glucose solution, starch solution, gelatin Binders such as solution, carboxymethylcellulose, shellac, methylcellulose, potassium phosphate, polyvinylpyrrolidone, crystalline cellulose, hydroxypropylcellulose, hypromellose, sodium alginate; dry starch, agar powder, laminaran powder, sodium bicarbonate, polyoxyethylene sorbitan fatty acid Disintegrants such as esters, sodium lauryl sulfate, monoglyceride stearate, starch, crospovidone, povidone, low-substituted hydroxypropylcellulose; stearin, cocoa butter, water Disintegration inhibitors such as additive oils; Absorption accelerators such as quaternary ammonium salts and sodium lauryl sulfate; Moisturizers such as glycerin; Adsorbents such as starch, lactose, kaolin, bentonite, colloidal silicic acid; Purified talc, stearic acid Lubricants such as salt, boric acid powder and polyethylene glycol can be used. Further, the tablets can be made into tablets with ordinary coatings as necessary, for example, sugar-coated tablets, gelatin-encapsulated tablets, enteric-coated tablets, film-coated tablets, double tablets, and multilayer tablets. Moreover, the composition containing the said active ingredient can be filled into the conventionally well-known capsule which uses gelatin, a pullulan, starch, gum arabic, hydroxypropyl methylcellulose (HPMC), etc. as a raw material, and can be set as a capsule.
また、丸剤の形態とする場合、担体として当該分野で従来公知のものを広く使用できる。その例としては、例えばブドウ糖、乳糖、デンプン、カカオ脂、硬化植物油、カオリン、タルク等の賦形剤、アラビアゴム末、トラガント末、ゼラチン、エタノール等の結合剤、ラミナラン、カンテン等の崩壊剤等を使用できる。 Moreover, when it is set as the form of a pill, a conventionally well-known thing can be widely used as a support | carrier in the said field | area. Examples include excipients such as glucose, lactose, starch, cacao butter, hydrogenated vegetable oil, kaolin and talc, binders such as gum arabic powder, tragacanth powder, gelatin, ethanol, and disintegrants such as laminaran and agar. Can be used.
上記以外に、添加剤として、例えば、界面活性剤、吸収促進剤、吸着剤、充填剤、防腐剤、安定剤、乳化剤、可溶化剤、浸透圧を調節する塩を、得られる製剤の投与単位形態に応じて適宜選択し使用することができる。 In addition to the above, for example, surfactants, absorption promoters, adsorbents, fillers, preservatives, stabilizers, emulsifiers, solubilizers, salts that regulate osmotic pressure, dosage units of the preparations obtained It can be appropriately selected and used according to the form.
また、アミノ酸、ビタミン類、有機酸塩類等の他の活性成分を含有させても良い。他の活性成分としては、例えば、バリン、ロイシン、イソロイシン、トレオニン、メチオニン、フェニルアラニン、トリプトファン、リジン、グリシン、アラニン、アスパラギン、グルタミン、セリン、システイン、シスチン、チロシン、プロリン、ヒドロキシプロリン、アスパラギン酸、グルタミン酸、ヒドロキシリジン、アルギニン、オルニチン、ヒスチジン等のアミノ酸;ビタミンA1、ビタミンA2、カロチン、リコピン(プロビタミンA)、ビタミンB6、ビタミンB1、ビタミンB2、アスコルビン酸、ニコチン酸アミド、ビオチン等のビタミン類;塩化ナトリウム、塩化カリウム等のアルカリ金属塩や、クエン酸塩、酢酸塩、リン酸塩等の有機酸塩類が挙げられる。 Moreover, you may contain other active ingredients, such as an amino acid, vitamins, and organic acid salts. Examples of other active ingredients include valine, leucine, isoleucine, threonine, methionine, phenylalanine, tryptophan, lysine, glycine, alanine, asparagine, glutamine, serine, cysteine, cystine, tyrosine, proline, hydroxyproline, aspartic acid, glutamic acid , Amino acids such as hydroxylysine, arginine, ornithine, histidine; vitamins such as vitamin A1, vitamin A2, carotene, lycopene (provitamin A), vitamin B6, vitamin B1, vitamin B2, ascorbic acid, nicotinamide, biotin; Examples include alkali metal salts such as sodium chloride and potassium chloride, and organic acid salts such as citrate, acetate and phosphate.
これらの形態はいずれも当該分野における通常の方法を用いて調製でき、例えば、錠剤は、防風通聖散、酵母菌体及び/またはその抽出物ならびに錠剤を得るために必要な賦形剤等を適宜添加し、よく混合分散させたのち打錠して得ることができる。また、散剤は、防風通聖散、酵母菌体及び/またはその抽出物ならびにその他散剤を得る為に必要な賦形剤等を適宜添加し、好適な方法にて混合、粉体化して得ることができる。 Any of these forms can be prepared by using a conventional method in the art. For example, tablets are prepared with Fudotsu Seisaku, yeast cells and / or extracts thereof, excipients necessary for obtaining tablets, and the like. It can be obtained by appropriately adding, mixing and dispersing well, and then tableting. In addition, the powder must be obtained by appropriately adding excipients necessary for obtaining Fufutsu Seisaku, yeast cells and / or extracts thereof, and other powders, and mixing and powdering by a suitable method. Can do.
本発明の防風通聖散配合製剤の1日摂取量は、患者の状態や症状の程度によって適宜変更され得るが、大人一人(体重60kg)に対する1日あたりの投与量は、防風通聖散の乾燥エキス重量に換算して通常1〜10g程度、好ましくは1.5〜8g程度、より好ましくは1.5〜6g程度である。 The daily intake of the formulation of Fengtsu Sansho of the present invention can be appropriately changed depending on the patient's condition and the degree of symptoms, but the daily dose for one adult (weight 60 kg) is It is usually about 1 to 10 g, preferably about 1.5 to 8 g, more preferably about 1.5 to 6 g in terms of dry extract weight.
また、本発明の防風通聖散配合製剤は、通常一日2〜3回に分けて経口投与の形態で用いられる。服用時刻は、特に限定されないが、食前または食間が好ましい。 In addition, the Fengtsu Sansho formulation of the present invention is usually used in the form of oral administration divided into 2 to 3 times a day. The dose time is not particularly limited, but is preferably before or between meals.
本発明の防風通聖散配合製剤は、このように防風通聖散と、酵母菌体及び/またはその抽出物とを含有するものであり、防風通聖散と、酵母菌体及び/またはその抽出物とを併用することにより、防風通聖散単体で服用した場合と比較して特に防風通聖散における甘みが増強され、また防風通聖散特有のあと引き感が改善されており、その結果として防風通聖散特有の不快な風味が総合的に改善されている。
(II)甘み増強方法、あと引き感改善方法、及び風味改善方法
本発明は、甘み増強方法、あと引き感改善方法、及び風味改善方法を提供する。
As described above, the blended preparation of Fufutsu Seisaku and Fukutsutsu Seisaku and yeast cells and / or an extract thereof are used. The combined use with the extract enhances the sweetness of Fudotsu Seiki, especially compared to taking it alone, and also improves the feeling of trailing after that. As a result, the unpleasant flavor peculiar to Fufutsu Seisan has been improved overall.
(II) Method for enhancing sweetness, method for improving aftertaste, and method for improving flavor The present invention provides a method for enhancing sweetness, a method for improving aftertaste, and a method for improving flavor.
本発明の甘み増強方法は、防風通聖散と、酵母菌体及び/またはその抽出物とを併用することにより実施することができる。本発明の甘み増強方法によれば、防風通聖散における甘みを増強することができる。ここで、甘みの増強とは、防風通聖散単体を服用した場合には感じられないか、かすかに感じられる甘みが増強されることを意味する。 The sweetness enhancing method of the present invention can be carried out by using Kazetsutsu Seisaku and yeast cells and / or an extract thereof in combination. According to the sweetness enhancing method of the present invention, it is possible to enhance the sweetness of Fukatsutsu Seisaku. Here, the enhancement of sweetness means that the sweetness that is not felt or is faintly felt when taking Fudotsu Seikisan alone is enhanced.
本発明のあと引き感改善方法は、防風通聖散と、酵母菌体及び/またはその抽出物とを併用することにより実施することができる。本発明のあと引き感改善方法によれば、防風通聖散におけるあと引き感を改善することができる。ここで、あと引き感の改善とは、防風通聖散服用後に持続する後味の悪さが低減ないし解消されることを意味する。 The method for improving the aftertension feeling of the present invention can be carried out by using Kazetsutsu Seisaku and yeast cells and / or an extract thereof in combination. According to the after-feeling improvement method of the present invention, it is possible to improve the after-feel in the windbreaking sansho. Here, the improvement of the aftertaste means that the bad aftertaste that persists after taking the windproof shrine is reduced or eliminated.
本発明の風味改善方法は、防風通聖散と、酵母菌体及び/またはその抽出物とを併用することにより実施することができる。本発明の風味改善方法によれば、防風通聖散特有の不快な風味を総合的に改善することができる。 The flavor improvement method of the present invention can be carried out by using Kazetsutsu Seisaku and yeast cells and / or an extract thereof in combination. According to the flavor improving method of the present invention, it is possible to comprehensively improve the unpleasant flavor peculiar to Fukatsutsu Seisan.
これらの方法において使用される防風通聖散及び酵母菌体及び/またはその抽出物の具体的な原料・材料およびそれらの配合比等は、前述の記載に従って適宜設定される。
(III)甘み増強剤、あと引き感改善剤及び風味改善剤
本発明は、甘み増強剤、あと引き感改善剤、及び風味改善剤を提供する。
The specific raw materials / materials and blending ratios thereof, etc. used in these methods are appropriately set according to the above description.
(III) Sweetness enhancer, aftertaste sensation improver, and flavor improver The present invention provides a sweetness enhancer, aftertaste sensation improver, and flavor improver.
本発明の甘み増強剤は酵母菌体及び/またはその抽出物を有効成分とするものであり、防風通聖散における甘みを増強することができる。 The sweetness enhancer of the present invention contains yeast cells and / or an extract thereof as an active ingredient, and can enhance the sweetness in Fukatsutsu Seisaku.
本発明のあと引き感改善剤は酵母菌体及び/またはその抽出物を有効成分とするものであり、防風通聖散におけるあと引き感を改善することができる。 The after-feel improvement agent of the present invention contains yeast cells and / or an extract thereof as an active ingredient, and can improve the after-feel in Kazetsu-san.
本発明の風味改善剤は酵母菌体及び/またはその抽出物を有効成分とするものであり、防風通聖散特有の不快な風味を総合的に改善することができる。 The flavor improving agent of the present invention comprises yeast cells and / or an extract thereof as an active ingredient, and can comprehensively improve the unpleasant flavor peculiar to Kazetsutsusan.
すなわち、本発明は、防風通聖散において甘みを増強するという、酵母菌体及び/またはその抽出物の新たな用途を提供するものである。また、本発明は、防風通聖散において不快なあと引き感を改善するという、酵母菌体及び/またはその抽出物の新たな用途を提供するものである。また、本発明は、防風通聖散において総合的な風味を改善するという、酵母菌体及び/またはその抽出物の新たな用途を提供するものである。 That is, the present invention provides a new use of yeast cells and / or extracts thereof that enhances sweetness in Fengtsu Sansho. In addition, the present invention provides a new use of yeast cells and / or extracts thereof, which improves the unpleasant afterfeeling in Fengtsu Sansho. In addition, the present invention provides a new use of yeast cells and / or extracts thereof for improving the overall flavor in Kazetsu-san.
これらにおける防風通聖散ならびに酵母菌体及び/またはその抽出物の具体的な原料・材料およびそれらの配合比等は、前述の記載に従って適宜設定される。また、製剤の形態も前述の通りである。 In these materials, specific raw materials / materials and blending ratios of yeast cells and / or extracts thereof are appropriately set according to the above description. The form of the preparation is also as described above.
本発明によれば、一般に飲みにくいとされている防風通聖散配合製剤において、服用時における不快感を軽減することができ、従って服用者の不快感や苦痛等を和らげることができる。特に、防風通聖散配合製剤において、甘みを増強させることができ、また、あと引き感を改善することができる。 According to the present invention, discomfort at the time of taking can be alleviated in the formulation of Fengtsu Sansho, which is generally considered difficult to drink, and therefore, discomfort and pain of the user can be eased. In particular, sweetness can be enhanced and the feeling of pulling back can be improved in the Foutsutsu Seisaku formulation.
以下に試験例等を示して本発明をより詳細に説明するが、本発明はこれらに限定されない。 Hereinafter, the present invention will be described in more detail with reference to test examples and the like, but the present invention is not limited thereto.
以下、本発明およびその効果を、試験例および実施例を用いてより明確に説明する。ただし、本発明はかかる試験例および実施例になんら制限されるものではない。なお、下記の実施例において特に言及しない場合は、「部」は重量部を、「%」は重量%を意味するものとする。 Hereinafter, the present invention and its effects will be described more clearly using test examples and examples. However, the present invention is not limited to such test examples and examples. In the following Examples, “part” means part by weight and “%” means weight% unless otherwise specified.
なお、下記の試験例および実施例ならびに比較例で用いた防風通聖散はエキス末形態であり、防風通聖散乾燥エキス末(トウキ1.2部、シャクヤク1.2部、センキュウ1.2部、サンシシ1.2部、レンギョウ1.2部、ハッカヨウ1.2部、ショウキョウ0.3部、ケイガイ1.2部、ボウフウ1.2部、マオウ1.2部、ダイオウ1.5部、ボウショウ(硫酸ナトリウム十水塩)1.5部、ビャクジュツ2.0部、キキョウ2.0部、オウゴン2.0部、カンゾウ2.0部、セッコウ2.0部、カッセキ3.0部より、水20部を用いて約100℃、1時間で抽出し、遠心分離して抽出液を得、減圧下濃縮してスプレードライを用いて乾燥したエキス)である。スプレードライによる乾燥は、抽出液を回転数10000rpmのアトマイザーに落下させ、150℃の空気の熱風を供給して行った。 In addition, the windproof commuter powder used in the following test examples, examples and comparative examples is in the form of an extract powder, and the windproof commuter powder dried extract powder (1.2 parts of Toki, 1.2 parts of Peonies, 1.2 parts of Senkyu) Part, sushishi 1.2 parts, forsythia 1.2 parts, peppermint 1.2 parts, pepper 0.3 parts, kei-gai 1.2 parts, bow-fu 1.2 parts, maou 1.2 parts, dio 1.5 parts , 1.5 parts of bouche (sodium sulfate decahydrate), 2.0 parts of peanut, 2.0 parts of kyokaku, 2.0 parts of oxon, 2.0 parts of licorice, 2.0 parts of gypsum, 3.0 parts of Kasseki , Extracted with 20 parts of water at about 100 ° C. for 1 hour, centrifuged to obtain an extract, concentrated under reduced pressure, and dried using spray drying. Drying by spray drying was performed by dropping the extract into an atomizer with a rotational speed of 10,000 rpm and supplying hot air of 150 ° C. air.
また、酵母菌体及び/またはその抽出物として、乾燥酵母菌体である乾燥ビール酵母菌体(乾燥ビール酵母YT(アサヒフードアンドヘルスケア株式会社製))を用いた。 Moreover, the dry brewer's yeast cell (dry brewer's yeast YT (made by Asahi Food and Healthcare)) which is a dry yeast cell was used as a yeast cell and / or its extract.
試験例1
前記防風通聖散と乾燥ビール酵母菌体を下記の表1に記載の配合比にて混合し、防風通聖散及び乾燥ビール酵母菌体からなる散剤を調製した(実施例1〜9)。防風通聖散のみからなる散剤を比較例とした。
Test example 1
The above-mentioned windproof commuter powder and dried brewer's yeast cells were mixed at the blending ratios shown in Table 1 below to prepare powders composed of blast-proofed powder and dried brewer's yeast cells (Examples 1 to 9). A powder consisting only of Fukatsutsu Seisaku was used as a comparative example.
防風通聖散の味に対する乾燥ビール酵母菌体の影響について評価を行った。なお、味の評価は、味モニター者(味に敏感なパネラー)20名に、実施例1〜9及び比較例1で示される散剤1gずつを水で服用してもらい、防風通聖散乾燥エキス単独(比較例1)で服用したときの味(風味)、飲みやすさを3とした5段階での評価結果に基づいて行った。なお、評価「5」が防風通聖散独特の不快な風味が最も改善されている、最も飲みやすいことを示し、数値が小さくなるほど改善・飲みやすさの程度が低くなり、「1」が防風通聖散独特の不快な風味が最も悪化している、飲みにくいことを示している。 The effect of dry brewer's yeast on the taste of Fufutsu Seisan was evaluated. Taste evaluation was conducted by 20 taste monitor (taste sensitive panelists) taking 1 g of each of the powders shown in Examples 1 to 9 and Comparative Example 1 with water, and Fengtsu Seikisan dried extract. The taste (flavor) when taken alone (Comparative Example 1) and the ease of drinking were set based on the evaluation results in 5 stages, with 3 being taken. In addition, rating “5” indicates that the unpleasant flavor unique to Fukatsutsu Seisan is the most improved and easy to drink. The smaller the value, the lower the degree of improvement and ease of drinking, and “1” is windproof. The unpleasant taste peculiar to Toshosan indicates that it is the worst and difficult to drink.
結果を表2に示す。結果は、計20名のパネラーの評価の平均値を示す。 The results are shown in Table 2. A result shows the average value of evaluation of a total of 20 panelists.
結果からわかるように、防風通聖散に乾燥ビール酵母菌体を併用した場合、防風通聖散特有の不快な風味が抑制され、飲みやすさ、いわゆる服用感が改善された。また、防風通聖散100重量部に対して2重量部以上で、乾燥ビール酵母菌体量依存的に防風通聖散特有の不快な風味が低減され、好ましくは乾燥ビール酵母菌体5重量部以上、さらに好ましくは乾燥ビール酵母菌体10重量部以上で一層顕著に改善された。また、特に飲みやすさは、防風通聖散100重量部に対する乾燥ビール酵母菌体の配合比の上限が80重量部、好ましくは65重量部で一層顕著に改善された。 As can be seen from the results, when the dried brewer's yeast cells were used in combination with Fufutsu Seisaku, the unpleasant flavor peculiar to Fufutsu Seisan was suppressed, and the ease of drinking, so-called feeling of taking, was improved. In addition, the unpleasant flavor peculiar to Fufutsu Seisan is reduced depending on the amount of dry beer yeast cells, and preferably 5 parts by weight of dried beer yeast cells, based on 100 parts by weight of Fufutsu Seisaku. As mentioned above, it was more remarkably improved with 10 parts by weight or more of dry brewer's yeast cells. In particular, the ease of drinking was significantly improved when the upper limit of the blending ratio of the dry brewer's yeast cells relative to 100 parts by weight of Fukatsutsu Seisaku was 80 parts by weight, preferably 65 parts by weight.
これらの酵母菌体を使用した場合における前記総合的な風味の改善、飲みやすさの向上のなかでも特に、防風通聖散単体で服用した場合より甘みが強く感じられ、また防風通聖散特有の不快なあと引き感が改善され、さらに防風通聖散単体で服用した場合に感じられるピリピリとした刺激が低減され、まろやかになった。
処方例
以下、処方例を示す。
Among the above-mentioned improvements in overall flavor and ease of drinking when using these yeast cells, sweetness is felt more strongly than when taken alone, and peculiar to Windproof Tsushosan. The feeling of unpleasant pulling was improved, and the irritating irritation felt when taking Fudotsu Seisaku alone was reduced, making it mellow.
Formulation examples Formulation examples are shown below.
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JP2008092662A JP5610671B2 (en) | 2008-03-31 | 2008-03-31 | Foutsutsu Seisaku formulation |
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JP2008092662A JP5610671B2 (en) | 2008-03-31 | 2008-03-31 | Foutsutsu Seisaku formulation |
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JP5610671B2 true JP5610671B2 (en) | 2014-10-22 |
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JP6029877B2 (en) * | 2012-07-05 | 2016-11-24 | Mcフードスペシャリティーズ株式会社 | Spicy inhibitor |
Family Cites Families (8)
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JPH11130686A (en) * | 1997-10-28 | 1999-05-18 | Yutaka Araki | Prevention and curing of obesity, and anti-obesity agent |
JP3088709B2 (en) * | 1998-05-18 | 2000-09-18 | 株式会社興人 | Sweet taste improver |
JP2001055338A (en) * | 1999-08-13 | 2001-02-27 | Kirin Brewery Co Ltd | Pharmacological composition comprising yeast cell wall fraction |
JP4098962B2 (en) * | 2001-02-28 | 2008-06-11 | 株式会社興人 | Alcoholic beverage taste improving agent and alcoholic beverage containing the same |
JP2005179316A (en) * | 2003-12-24 | 2005-07-07 | Kanebo Ltd | Composition with constipation ameliorating action |
JP2007277128A (en) * | 2006-04-05 | 2007-10-25 | Yutaka Araki | Method for prophylaxis, amelioration of lifestyle-related disease and prophylactic, ameliorant for the same |
JP2008063293A (en) * | 2006-09-08 | 2008-03-21 | Yobo Igaku Shokuhin Kenkyusho Kk | Adiponectin secretion promoting agent, and, neutral fat reducing agent, antiobesity agent, additive for food or drink and functional food containing the adiponectin secretion promoting agent |
JP2007217435A (en) * | 2007-06-01 | 2007-08-30 | Kirin Holdings Co Ltd | Agent for prevention and/or amelioration of constipation composed of yeast cell wall fraction |
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