JP7226843B2 - Liver function improver - Google Patents

Description

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

Zingiberaceae plants are widely used for medicinal and edible purposes, and their blood circulation-promoting action (Patent Document 1) has been known for a long time. Patent document 2) is known. Recently, fermented ginger obtained by fermenting ginger has attracted attention, but its action has not been sufficiently studied.

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

The present inventors confirmed the liver function improving action by combining fermented ginger with a wide variety of other ingredients. As a result, the present inventors have found that the ability to improve liver function is dramatically improved, and have completed the present invention. That is, the present inventors have found that the ability to improve liver function can be synergistically improved by combining fermented ginger with other specific ingredients.

That is, the present invention relates to a liver function improving agent characterized by containing fermented ginger and other specific ingredients.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a liver function-improving agent having excellent liver function-improving action.

The liver function-improving agent of the present invention is not particularly limited as long as it contains fermented ginger and other specific ingredients, and the liver function-improving agent of the present invention has excellent liver function-improving action. It can be expected to enhance liver function or suppress liver damage due to its excellent liver function-improving action. Alternatively, it can be expected to enhance the action of suppressing viral/drug-induced/alcoholic liver damage.

[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 liver function improving agent of the present invention is not particularly limited as long as it is a plant of the Zingiberaceae family. Examples include Sanshu ginger, Omi ginger, Yanaka ginger, Kintoki ginger, Shizuoka No. Various gingers such as yellow 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 liver function improving agent of the present invention, for example, after mixing a Zingiberaceae plant with a fermented liquid of bacterial cells, the mixture is heated at 30 to 90 ° C. for a long period of time such as 120 to 500 hours. A method of maturing over time (long-term manufacturing method), a fermentation process of fermenting the ginger family plant raw material, an addition process of adding the ginger family plant raw material to the fermented product, and a fermentation in which the ginger family plant raw material is added. and a heating step of heat-treating the product at a temperature exceeding 100° C. under pressure (short-time manufacturing 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 as they are, 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 liver function improving agent 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 as the specific other ingredients, the fermented ginger is combined with other ingredients that have little or no collagenase inhibitory ability. Therefore, it is not limited as long as it is a component that can synergistically improve the ability to inhibit collagenase, 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 liver function improving agent of the present invention, at least one beverage plant material selected from rose, pu-erh, coffee, rooibos, black tea, and soy milk may be used as other ingredients together with fermented ginger. preferable. When these other ingredients are combined with fermented ginger, not only can synergistic liver function-improving effects be obtained, but also the taste of fermented ginger, such as pungent taste and unfavorable taste, 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.

A rose is a plant belonging to the genus Rosaceae of the family Rosaceae, and its flowers and fruits are usually used. Pu-erh is a kind of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China. Coffee is a plant belonging to the genus Coffea of the family Rubiaceae, and powder obtained by roasting and grinding the seeds is used. Rooibos is a plant belonging to the genus Asparatus of the Fabaceae family, and its leaves and branches are usually used. Black tea is prepared by withering, rolling, fermenting and drying raw 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 liver function improving agent of the present invention, at least one spice selected from terminalia, pomegranate, hihatsu, yuzu, wolfberry, cinnamon bark, white kidney bean, red ginseng and mugwort is used as other ingredients 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 liver function-improving effects be obtained, but also the taste of fermented ginger, such as pungent taste and unfavorable taste, 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 seeds, fruits, flowers, leaves, stems, roots, etc., but the parts usually used as spices are preferable, and plant materials themselves (including dried products), Pulverized products, squeezed 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 liver function improving agent of the present invention, fermented ginger and other components include potato extract, pine bark extract, processed kudzu flower, sesamin, caffeine, chlorogenic acid, soybean protein, curcumin, It is preferable to use at least one plant-derived component selected from piperine, ginsenoside and theaflavin. When these other ingredients are combined with fermented ginger, not only can synergistic liver function-improving effects be obtained, but also the taste of fermented ginger, such as pungent taste and unfavorable taste, 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.

Sesamin, caffeine, chlorogenic acid, soybean protein, curcumin, piperine, ginsenoside and theaflavin are not particularly limited, but commercially available ones may be used, and those extracted, separated and purified from plants may be used. Alternatively, the extract may be used as it is, or may be a powder, granules, or the like obtained by drying the extract. 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 liver function-improving agent of the present invention, it is preferable to use at least one fermented product selected from fermented green pepper and koji as another component. When combined with fermented ginger, these other ingredients not only provide a synergistic liver function-improving action, but also can improve the taste of fermented ginger, such as pungent taste and unfavorable taste. 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. Moreover, it may be extracted from a fermented product, and the extract can be used as it is by pulverizing it. 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. Among them, it is particularly preferable to use red yeast rice.

(e) Amino acids In the liver function improving agent of the present invention, L-alanine, L-arginine, L-glutamic acid, L-glutamine, L-cystine, L-serine, L-tyrosine, and L as other ingredients along with fermented ginger -It is preferable to use at least one amino acid (including salts) selected from -histidine, L-hydroxyproline, L-isoleucine, L-proline and L-lysine. Examples of salts include sodium salts, hydrochlorides, and the like. When these other ingredients are combined with fermented ginger, not only can synergistic liver function-improving effects be obtained, but also the taste of fermented ginger, such as pungent taste and unfavorable taste, 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 liver function improving agent of the present invention, at least one selected from iron, vitamin B2, vitamin B3, vitamin K, pyrroloquinoline quinone, xanthan gum, shellac and guar gum as other ingredients together with fermented ginger. It is preferable to use a functional additive of 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 liver function-improving effects be obtained, but also the taste of fermented ginger, such as pungent taste and unfavorable taste, 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 liver function-improving agent of the present invention has improved liver function-improving action as compared to those containing only fermented ginger or other ingredients. Any product that can be distinguished from other products in terms of being used for improving liver function, for example, any of the main body, packaging, instructions, and promotional material of the product related to the agent for improving liver function of the present invention and those labeled to the effect that they have the function of improving liver function.

Specific forms of use of the liver function improving agent 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 whose labeling is permitted can be mentioned.

The liver function improving agent 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.

When the agent for improving liver function of the present invention is used as an oral preparation, its forms include tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, Examples include solid formulations, round formulations, paste formulations, cream formulations, caplet formulations, gel formulations, chewable formulations, stick formulations and the like. Among these, tablets, capsules, powders, granules, and liquid formulations are particularly preferred because they are easy to ingest and tend to provide liver function-improving effects. 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 liver function improving agent 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) Seed components can be included as active ingredients.

In general, when the liver function improving agent of the present invention is a drug or supplement (tablet, capsule), fermented ginger and other ingredients are contained in an amount of 0.01 to 100% by mass in terms of dry mass. preferably 0.1 to 85% by mass, more preferably 0.5 to 70% by mass.

When the liver function-improving agent of the present invention is a packaged beverage (liquid preparation), the fermented ginger and other ingredients preferably contain 0.01 to 10% by mass of the total in terms of dry mass, and 0.03 It is more preferably contained in an amount of up to 6% by mass, and more preferably in an amount of 0.05 to 4% by mass.

In addition, when the liver function improving agent 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 liver function improving agent of the present invention (excluding water) in terms of dry mass, The content is more preferably 90% by mass or more, more preferably 95% by mass or more, and particularly preferably 100% by mass.

The intake of the liver function improving agent 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. 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 liver function-improving agent of the present invention can be contained in one container or divided into a plurality of containers such as 2 to 3 so that the daily intake is the above-mentioned intake as a daily dose. .

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 liver function improving agent 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 liver function improving agent of the present invention include foods for improving liver function containing fermented ginger and other ingredients, and foods for improving liver function 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 agent for improving liver function of the present invention, it can be added to foods, for example, beverages such as carbonated beverages, nutritional beverages, fruit beverages, lactic acid beverages, smoothies and green juice; ice cream and ice sherbet. , Frozen desserts such as shaved ice; Noodles such as soba, udon, vermicelli, Chinese noodles, instant noodles; Confectionery such as candies, candies, gums, chocolates, tablets, snacks, biscuits, jelly, jam, cream, baked goods, bread Processed fish and livestock foods such as kamaboko, ham, and sausages; Dairy products such as processed milk, fermented milk, and yogurt; Fats and oils such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, and dressing; , seasonings such as soy sauce; curry, stew, oyakodon, rice porridge, porridge, Chinese rice bowl, katsudon, tempura rice bowl, beef bowl, hayashi rice, omelet rice, oden, mapo dofu, dumplings, shumai, hamburger, meatballs, various sauces, Examples include retort-pouch foods such as various soups.

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

[Example 1]
(Method for producing fermented ginger 1)
3.5 kg of washed fresh ginger, 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, Hitachi High-Tech LaChromUltra
A 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.

A liver function improvement confirmation test was conducted using fermented ginger 1 and other ingredients. The fermented ginger 1 was sonicated in 20 times the amount of 60% ethanol for about 1 hour, centrifuged, and the resulting supernatant was concentrated and dried.

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

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

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

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

For roses in Table 1, commercially available flower extract powder was used. Pu-erh used a pulverized product obtained by pulverizing a commercially available raw material with a bead shocker (rotation speed 2,300 rpm) for 20 seconds x 7 times. Commercially available granulated instant coffee was used as the coffee. Black tea was used in commercially available tea packs.

Terminalia in Table 2 is the dry powder of the aqueous extract of the fruit of Terminalaria berylica, Pomegranate is the commercially available flower extract powder, Hihatsu is the commercially available dry crushed fruit powder, and Keihi is the commercially available powder. The dried powder of white kidney bean, the dry powder of commercially available seeds, the dried powder of water-extracted rhizome, which is commercially available, was used for red ginseng, and the dried powder of the leaves was used for mugwort.

The potato extract in Table 3 was "Potein" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the treated kudzu flower was "Kuzuhana Extract" manufactured by Toyo Shinyaku Co., Ltd., respectively.
All of the ingredients other than the pine bark extract, potato extract and processed kudzu flower listed in Table 3 were commercially available.

The red yeast rice shown in Table 4 was dried and ground koji powder obtained by fermenting commercially available red yeast rice and grains (rice, soybeans, etc.).

All other components listed in Table 5 were commercially available.

All other components listed in Table 6 were commercially available.

As shown in Tables 1 to 6, the hepatocyte activation rate was synergistically increased by combining the fermented ginger 1 produced by the long-time production method and the specific other ingredients of the present invention. Therefore, the liver function-improving agent of the present invention exhibits effects such as increasing hepatic blood flow, promoting bile secretion, promoting liver tissue respiration, preventing or suppressing accumulation of fat in the liver, and suppressing viral/drug/alcoholic liver damage. can be increased.

(Comparative Examples 40-44)
Using the same method as in Example 1, the liver function improvement confirmation test of the following other ingredients was performed. β-carotene (Comparative Example 42), amino acid L-lysine (Comparative Example 43), and functional additive sodium bicarbonate (sodium bicarbonate, Comparative Example 44) were confirmed to have a synergistic effect on hepatocyte activation. it wasn't.

[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. Thereafter, the cultured medium was diluted with GE medium to a concentration of 3.8%, and dried ginger powder obtained by drying raw ginger 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 1265 mg/100 g of gingerols and 129 mg/100 g of shogaols, and the content of gingerols and shogaols in fermented ginger 2 was 352 mg/100 g of gingerols and 466 mg/100 g of shogaols.

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

[Confirmation test for liver function improvement]
The test was performed in the same manner as in Example 1, except that serum-free DMEM was used when preparing samples of fermented ginger 2, other ingredients, or a combination of them to predetermined concentrations.

The results are shown in Tables 8 to 13. Numerical values other than the change value in each test plot indicate the final concentration of fermented ginger 2 or other ingredients, and the unit is μg/mL. The results of the liver function improvement confirmatory test show the change value with respect to the hepatocyte activation rate of the control.

The rooibos in Table 8 is a commercially available raw material, crushed for 20 seconds × 7 times with a bead shocker (rotation speed 2,300 rpm), the rose is a commercially available flower extract powder, and the soy milk is a commercially available soy milk powder. were used respectively.

In Table 9, yuzu is a commercially available dry crushed skin containing seeds after squeezing juice, wolfberry is a commercially available dry crushed fruit powder, cinnamon is a commercially available dry powder, and white kidney bean is a commercially available powder. A dry powder of the seeds was used, respectively.

As the potato extract in Table 10, "Potein" manufactured by Toyo Shinyaku Co., Ltd. was used.
All ingredients other than the potato extract and pine bark extract listed in Table 10 were commercially available.

The green capsicum fermented product in Table 11 is “Green capsicum fermented extract” manufactured by Toyo Shinyaku Co., Ltd. The red koji is the dry ground powder of koji made by fermenting commercially available monascus aspergillus and grains (rice, soybeans, etc.), As multi-grain koji, dry powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, millet, millet, takakibi, purple black rice, and rice flour) with koji mold 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 hepatocyte activation rate was synergistically increased by combining the fermented ginger 2 produced by the short-time production method with the specific other ingredients of the present invention. Therefore, the liver function-improving agent of the present invention exhibits effects such as increasing hepatic blood flow, promoting bile secretion, promoting liver tissue respiration, preventing or suppressing accumulation of fat in the liver, and suppressing viral/drug/alcoholic liver damage. can be increased.

(Comparative Examples 81-85)
Using the same method as in Example 2, the liver function improvement confirmation test of the following other ingredients was performed. β-carotene (Comparative Example 83), the amino acid L-isoleucine (Comparative Example 84), and the functional additive L-tartaric acid (Comparative Example 85), no synergistic effect on hepatocyte activation was confirmed. rice field.

(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 improving liver function of the present invention in the form of a lotion. This skin lotion not only provided a synergistic liver function-improving 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, pomegranate flower 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 composition for improving liver function of the present invention was prepared in the form of a shampoo. This shampoo not only provided a synergistic liver function-improving 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 weight, 0.5 parts by weight of ground fermented ginger, 0.5 parts by weight of soy protein, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 parts by weight of sodium EDTA-4, tetrasodium etidronate By mixing and solidifying 0.2 part by mass and the remainder of the soap base, the composition for improving liver function of the present invention was prepared in the form of soap. This soap not only provided a synergistic liver function-improving 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 rose flower extract, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil 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 improving liver function of the present invention was prepared. This milky lotion not only provided a synergistic liver function-improving action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Composition example 5: cosmetic cream)
The total is 100 parts by mass, 0.1 part by mass of fermented ginger extract, 0.1 part by mass of red yeast extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, hydrogenated soybean phospholipid 0.2 parts by mass, butyl alcohol 2.4 parts by mass, hydrogenated oil 1.5 parts by mass, stearic acid 1.5 parts by mass, lipophilic glyceryl monostearate 1.5 parts by mass, polyglyceryl monostearate 0.5 parts by mass parts by mass, 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 0.2 parts by mass of modified 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 composition. A composition for improving liver function of the present invention was prepared in the form of a cream. This cosmetic cream not only provided a synergistic liver function-improving action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and desirable.

(Formulation Example 6: pack agent)
The total is 100 parts by mass, 0.1 parts by mass of fermented ginger 1 extract, 0.01 parts by mass of pyrroloquinone, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, kaolin6. 0 part by mass, 0.2 parts by mass of antiseptic, 0.1 part by mass of perfume and the rest of purified water were mixed to prepare a composition for improving liver function of the present invention in the form of a pack. This pack agent not only provided a synergistic liver function-improving action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 7: Tablet)
The total is 100 parts by mass, 10 parts by mass of fermented ginger powder, 8 parts by mass of terminalia berylica fruit extract, 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 composition for improving liver function of the present invention was prepared in the form of tablets by mixing and tableting the remainder of cornstarch. This tablet not only provided a synergistic liver function-improving action, but also improved the taste of fermented ginger 1, such as pungent taste and 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 8: Granules)
The total is 100 parts by mass, and 10 parts by mass of fermented ginger powder 1, 15 parts by mass of coffee extract, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the remainder of crystalline cellulose are mixed and granulated to form granules. A composition for improving liver function of the present invention was prepared. This granule not only provided a synergistic liver function-improving action, but also improved the taste of fermented ginger 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)
10 parts by mass of fermented ginger extract, 20 parts by mass of ground red ginseng powder, 8 parts by mass of lecithin, and the rest of olive oil are mixed to prepare a content liquid, which is encapsulated in the capsule shell. Thus, the composition for improving liver function of the present invention was prepared in the form of a capsule. This capsule not only provided a synergistic liver function-improving action, but also improved the taste of the fermented ginger 1 contained therein, such as the pungent taste and the 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, pu-erh tea extract 3.0 parts by mass, fructose glucose liquid sugar 10 parts by mass, citric acid 1 part by mass, sodium benzoate 0.02 parts by mass , 2 parts by mass of a flavor preparation, 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 improving liver function of the present invention in the form of a liquid. This liquid preparation not only provided a synergistic liver function-improving action, 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 11: Lotion)
The total is 100 parts by mass, 0.01 part by mass of fermented ginger 2 extract, 1 part by mass of soy milk powder, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol parts, sodium hyaluronate 0.1 parts by 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, water 0.03 parts by mass of sodium oxide and the remainder of water were mixed to prepare a composition for improving liver function of the present invention in the form of a lotion. This skin lotion not only provided a synergistic liver function-improving 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, rose flower 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 composition for improving liver function of the present invention was prepared in the form of a shampoo. This shampoo not only provided a synergistic liver function-improving 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, fermented ginger 2 pulverized product 0.5 parts by mass, wolfberry ground powder 2 parts by mass, olive oil 1 part by mass, EDTA-4 sodium 0.1 parts by mass, etidronate tetrasodium 0.2 parts by mass and Soap base The composition for improving liver function of the present invention was prepared in the form of soap by mixing and solidifying the remainder. This soap not only provided a synergistic liver function-improving action, but also improved the peculiar fermented odor of the 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 ginsenoside, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil, 1 part by mass of polypropylene glycol, 0.06 part 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 obtain the emulsion of the present invention. A composition for improving liver function was prepared. This milky lotion not only provided a synergistic liver function-improving action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 15: Cosmetic cream)
The total is 100 parts by mass, 0.1 part by mass of fermented ginger 2 extract, 0.01 part by mass of red yeast extract, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, hydrogenated soybean phospholipid 0.2 parts by mass, butyl alcohol 2.4 parts by mass, hydrogenated oil 1.5 parts by mass, stearic acid 1.5 parts by mass, lipophilic glyceryl monostearate 1.5 parts by mass, polyglyceryl monostearate 0.5 parts by mass parts by mass, 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 0.2 parts by mass of modified 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 composition. A composition for improving liver function of the present invention was prepared in the form of a cream. This cosmetic cream not only provided a synergistic liver function-improving 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 part by mass of fermented ginger 2 extract, 0.01 part by mass of vitamin B2, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, 6 parts by mass of kaolin 0 part by mass, 0.2 part by mass of antiseptic, 0.1 part by mass of perfume and the rest of purified water were mixed to prepare the composition for improving liver function of the present invention in the form of a pack. This pack agent not only provided synergistic liver function-improving action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 17: Tablet)
The whole is 100 parts by mass, 10 parts by mass of fermented ginger 2 powder, 8 parts by mass of rooibos ground 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 remainder of corn starch The composition for improving liver function of the present invention was prepared in the form of tablets by mixing and tableting. This tablet not only provided a synergistic liver function-improving action, but also improved the taste of fermented ginger 2, such as pungent taste and 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 is 100 parts by mass, and 10 parts by mass of fermented ginger 2 powder, 15 parts by mass of yuzu crushed 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 form granules. A composition for improving liver function of the present invention was prepared. This granule not only provided a synergistic liver function-improving action, but also improved the taste of fermented ginger 2, such as pungent taste and 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 2 extract, 20 parts by mass of sesamin, 8 parts by mass of lecithin and the rest of olive oil are mixed and prepared as a content liquid. A composition for improving liver function of the present invention was prepared in the form of a capsule. Not only did this capsule provide a synergistic liver function-improving action, but also the fermented ginger 2 contained in the capsule had an improved taste 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, 0.84 parts by mass of fermented ginger 2 extract powder, 2.5 parts by mass of rooibos tea extract, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of a flavor preparation, 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 improving liver function of the present invention in the form of a liquid formulation. This liquid preparation not only provided a synergistic liver function-improving action, but also improved the taste of the 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 (1)

A composition for improving liver function, comprising fermented ginger and pyrroloquinoline quinone .