KR20150110471A - Composition, food or drink, visceral fat reducing agent and blood sugar level lowering agent - Google Patents

Abstract

It is an object of the present invention to provide a composition containing an Angelica gigantis, a ginseng and a milk-derived protein in which bitterness and mouth-to-mouth adhesion are reduced. For this purpose, a composition containing (A) Aralia ginseng and (B) milk-derived protein is provided.

Description

Technical Field [0001] The present invention relates to a composition, a food and drink, a visceral fat reducing agent and a blood glucose level lowering agent,

The present invention relates to compositions, food and drink, visceral fat reducing agents and blood sugar level reducing agents.

(Hereinafter referred to as " Aralia ginseng ") which belongs to the genus Ganoderma of the Araliaceae family, Panax ginseng, species ginseng, There are many active ingredients such as saponin, and it is widely used for the purpose of health maintenance, dieting, and prevention of lifestyle-related diseases.

The powders and extracts of the Araliaceae and Ginseng have a characteristic bitter taste and become obstacles to ingestion. Therefore, a processing technique for reducing the bitter taste by fermentation has been proposed (see, for example, Patent Document 1).

With respect to the tablets containing the powder of the ginseng and ginseng and the extract, there is a means for performing masking with a perfume or the like. However, it involves an increase in cost. It is not a technique that can be applied to chute type or granule which chews tablets.

Therefore, it is in the present state that development of a novel composition containing Araliaceae and ginseng suppressed bitterness is desired.

In addition, lactoferrin or milk-derived proteins such as casein have problems in that they are adhered to the mouth and feel poorly when they are taken as powders or tablets which have just been tableted.

Therefore, it is in the present state that a new composition containing a milk protein having reduced adherence to the mouth is desired to be developed.

Japanese Patent Application Laid-Open No. 05-023149

SUMMARY OF THE INVENTION The present invention has been made to solve the conventional problems and to achieve the following objects. Namely, the object of the present invention is to provide a composition containing ginseng root and ginseng and milk-derived protein with reduced bitter taste and mouth-to-mouth adhesion, and a food and drink, visceral fat reducing agent and a blood glucose level lowering agent containing the composition .

The present inventors have intensively studied in order to achieve the above object. As a result of intensive studies, the present inventors have found that a composition containing (A) Oriel ginseng and (B) ) Component can be reduced.

The present invention is based on the above knowledge by the present inventors, and means for solving the above problems are as follows. That is, it is a composition containing (A) Aralia gigas and Ginseng, and (B) milk-derived protein.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a composition containing an Aralia gigas, a ginseng and a milk-derived protein which can solve various problems in the past and reduce the bitter taste and mouth-to-mouth adhesion, and a food and drink, A blood sugar level reducing agent can be provided.

(Composition)

The composition of the present invention is a composition comprising an alfalfa and ginseng (hereinafter may be referred to as "component (A)") and a milk-derived protein (hereinafter may be referred to as "component (B) It also contains other ingredients as required.

<Component (A): Araliaceae and ginseng>

Araliaceae and ginseng as components (A) are rhizomes of plants in Araliaceae and Rosa ginseng. The component (A) may be an extract of Araliaceae and Ginseng, a fermented product of Araliaceae and Ginseng, an acid treated product (hydrolyzate) of Araliaceae and Ginseng.

葉人蔘, Panax japonicus, 별명 : 죽절인삼(竹節人蔘)), 아메리카인삼(Panax quinquefolius) 등을 들 수 있다. 이들은, 1종 단독으로 사용하여도 좋고, 2종 이상을 병용하여도 좋다. 이들 중에서도, 전칠인삼이 바람직하다.Examples of the plants in the Araliaceae and the foliage ginseng include Panax ginseng ( Panax notoginseng , nick name: Sanethin ginseng), fish species ginseng ( Panax ginseng , Ginseng, Korean ginseng), leaf ginseng (

Panax japonicus , Nickname: Panax japonicus ) and American ginseng ( Panax quinquefolius ). These may be used alone, or two or more kinds may be used in combination. Among them, roasted ginseng is preferable.

The form of the component (A) is not particularly limited and can be appropriately selected in accordance with the purpose, and examples thereof include a finely divided powder, liposomes, emulsions, and the like.

Examples of the method of producing the above-mentioned fine pulverized powder and the coarsely pulverized powder include freeze-drying, spray-drying, shelf-drying and the like.

As described below, the component (A) can improve the feeling of use accompanying the attachment of the component (B) to the mouth.

The acid-treated water of Araliaceae and Ginseng is obtained by hydrolyzing saponin in the Aralia ginseng and Ginseng by applying a strong acid aqueous solution of a predetermined concentration to Aralia ginseng and Ginseng to produce saponin superior to saponin will be.

- Production method of acid treatment product (acid treatment product) -

There is no particular limitation on the method for producing the acid-treated product of the Araliaceae and the ginseng, and the method can be appropriately selected in accordance with the purpose. The method includes a hydrolysis treatment step in which an aqueous acid solution is applied to the Aralia ginseng and the ginseng to perform a hydrolysis treatment, A method including a neutralization step of neutralizing the liquid after the treatment, a filtration step of filtering the liquid after neutralization, and a drying step of drying the residue after filtration are preferable. As a method of producing the acid-treated product of the Araliaceae and Ginseng, the production method described in International Patent Publication No. 2010/029915 can be adopted.

The content of the component (A) in the composition is not particularly limited and may be appropriately selected depending on the purpose. The content is preferably 1% by mass or more and 99% by mass or less, more preferably 10% by mass or more and 90% . If the content is less than 1% by mass, there may be a case where the amount of the component (B) is not sufficiently reduced, and when it exceeds 99% by mass, the bitterness due to the component (B) .

&Lt; Component (B): milk-derived protein >

Examples of the milk-derived protein as the component (B) include lactoferrin, casein, whey protein, and the like. These may be used alone, or two or more kinds may be used in combination. Of these, lactoferrin is preferred.

The form of the component (B) is not particularly limited and can be appropriately selected in accordance with the purpose. Examples of the component (B) include fine pulverized powder, crude pulverized powder, microcapsule, coacervate, liposome and emulsion.

Examples of the method for producing the above-mentioned fine pulverized powder and the above coarse pulverized powder include freeze-drying, spray-drying, shelf-drying and the like.

- lactoferrin -

The lactoferrin is a iron-binding sugar protein contained in milk.

The lactoferrin is known to have an effect of improving the intestinal environment caused by concurrent use with lactobacillus brevis (bacteria), and a fat reduction promoting effect by the combined use with a blood circulation promoter (for example, International Japanese Patent Application Laid-Open No. 2008-069121). It has also been known that lactoferrin alone has an action of inhibiting the acyl-CoA synthesis inhibitory action and the expression of SREBP1, a protein involved in lipogenesis (see Japanese Patent Laid-Open Nos. 2011-001333 and 2011-001334).

As the method for obtaining lactoferrin, there may be used, without particular limitation, a suitably purified one, or a commercially available lactoferrin.

The above purification (refining) may be carried out using a colostrum, a transferring milk, a normal milk, a terminal milk or the like of a mammal (for example, a human, a cow, a sheep, Skim milk, whey, and the like, which are processed by milk, can be used.

As lactoferrin, those derived from bovine animals are preferable.

-casein-

The casein is a kind of phosphorus protein contained in milk. Casein accounts for about 80% of the milk protein contained in milk.

The casein is widely used as a food additive, a nutritional supplement, and the like.

As the method for obtaining the casein, there may be used a method of appropriately purifying the product without any particular limitation, or a commercially available product may be used.

The tablet may be a colostrum, a transferring oil, an upper oil, a late oil, etc. of a mammal (for example, a human, a cow, a sheep, a goat or a horse), or a skim milk which is a treatment of such a milk.

As the casein, a bovine origin is preferable.

When the component (B), particularly lactoferrin or casein, is ingested as a powder or just a tablet that has just been tableted, it is adhered to the mouth and feeling bad.

The content of the component (B) in the composition is not particularly limited and may be appropriately selected according to the purpose. The content is preferably 1% by mass or more and 99% by mass or less, and more preferably 10% by mass or more and 90% . If the content is less than 1% by mass, the bitter taste of the component (A) may not be sufficiently reduced. If the content is more than 99% by mass, the reduction of the particle adhesion by the component (A) .

<Mass ratio (B) / (A)>

The mass ratio (B) / (A) of the component (B) to the component (A) is not particularly limited and can be appropriately selected depending on the purpose. The mass ratio (B) / (A) is preferably 0.01 or more, more preferably 0.05 or more, and even more preferably 0.1 or more from the viewpoint of reducing the bitterness of the component (A). The mass ratio (B) / (A) is preferably 99 or less, more preferably 20 or less, and even more preferably 9 or less from the viewpoint of the reduction of the particle adhesion of the component (B).

<Other ingredients>

The above other components are not particularly limited and may be appropriately selected from known ones within the range not impairing the effects of the present invention. Examples thereof include excipients, lubricants, A binder, a fluidizing agent, a sweetener, a disintegrant, a stabilizer, a colorant, a perfume, and a coating agent.

- excipients -

The excipient is not particularly limited and may be appropriately selected in accordance with the purpose. Examples thereof include D-mannitol, white sugar (including refined white sugar), sodium hydrogencarbonate, corn starch, potato starch, wheat starch, rice starch, Modified starch, crystalline cellulose, light anhydrous silicic acid, anhydrous calcium hydrogen phosphate, precipitated calcium carbonate and calcium silicate.

- Lubricant -

The lubricant is not particularly limited and may be appropriately selected in accordance with the purpose. Examples thereof include magnesium stearate, calcium stearate, and sodium stearyl fumarate.

- binder -

The binder is not particularly limited and can be appropriately selected in accordance with the purpose. Examples of the binder include povidone, dextrin, hydroxypropylcellulose, hydroxypropylmethylcellulose, methylcellulose, polyvinyl alcohol, carboxymethylcellulose sodium, Starch, sodium alginate, pullulan, and arabian rubber horse.

- fluidizing agent -

The fluidizing agent is not particularly limited and can be appropriately selected in accordance with the purpose. Examples thereof include hydrous silicon dioxide, light anhydrous silicic acid, talc, and the like.

- Sweetener -

The sweetening agent is not particularly limited and can be appropriately selected in accordance with the purpose. Examples of the sweetening agent include aspartame, sodium saccharin, dipotassium glycyrrhizinate, stevia, tau martin, white sugar, mannitol, acesulfame potassium, sucralose, .

- Decay agent -

The disintegrant is not particularly limited and can be appropriately selected in accordance with the purpose. Examples of the disintegrant include low-substituted hydroxypropylcellulose, carmellose, carboxymethylstarch sodium and crospovidone.

- stabilizer -

The stabilizer is not particularly limited and can be appropriately selected in accordance with the purpose. Examples thereof include citric acid, dibutylhydroxytoluene, talc, dextran, magnesium hydroxide and the like.

-coloring agent-

The colorant is not particularly limited and can be appropriately selected in accordance with the purpose. Examples thereof include 32 iron oxide, yellow 32 iron oxide, titanium oxide and the like.

-Spices-

The flavoring agent is not particularly limited and can be appropriately selected in accordance with the purpose. Examples thereof include menthol, peppermint oil, lemon oil, and orange oil.

- Coating -

The coating agent is not particularly limited and can be appropriately selected in accordance with the purpose. Examples of the coating agent include hydroxypropyl cellulose, shellac, zein, and yeast-derived materials.

&Lt; Formulation (Form) of Composition >

The formulation of the composition of the present invention is not particularly limited and can be appropriately selected in accordance with the purpose. Examples thereof include tablets (including enteric agents), pills, troches, powders, , A liquid agent, a hard capsule, a food such as gumi and jelly, a formulation as a medicine, and the like.

<Manufacturing Method>

For example, the component (A) and the component (B) are mixed and mixed in a high-speed mixer (for example, FS-10 A method of granulating the mixture by using a granulating agent (manufactured by Asahi Chemical Co., Ltd., manufactured by Earth Techika Co., Ltd.), a method of mixing the above-mentioned component (A) and the above-mentioned component (B) .

(Food and drink)

The food or drink of the present invention comprises the above-mentioned composition of the present invention and, if necessary, contains other ingredients.

Herein, the food and drink mentioned above refers to those which are ingested by oral administration or digestive tract administration in ordinary social life with little concern of harming the health of a person, and the foods and beverages which are restricted to the division of foods, medicines, quasi drugs For example, general foods, health foods, health functional foods, quasi-drugs, medicines and the like, which are ingested orally.

The content of the composition in the food and drink is not particularly limited and may be suitably adjusted in accordance with the kind of the food or drink to be a target within the range not to impair the effect of the present invention.

<Types of food and drink>

The type of the food or drink is not particularly limited and can be appropriately selected in accordance with the purpose, and examples thereof include beverages such as soft drinks, carbonated drinks, nutritional drinks, fruit drinks and lactic acid drinks; Ice cream such as ice cream, ice sherbet, iced water; Noodles such as buckwheat noodles, udon noodles, vermicelli, dumplings, steamed dumplings, Chinese noodles, instant noodles; Confectionery such as candy, gum, chocolate, jelly, snack, biscuit, jelly, jam, cream, baked confection, bread; Aquatic products such as crab, salmon, flax, shellfish, tuna, sardine, shrimp, bonito, mackerel, whale, oyster, saury, squid, shellfish, scallop, abalone, sea urchin, Fish and livestock processed foods such as fish paste, ham, and sausage; Dairy products such as processed milk and fermented milk; Salad oil, frying oil, margarine, mayonnaise, shortening, whipping cream, dressing, and preserved foods; Seasonings such as sauces and cooked broth; Beef curry, stew, egg dish, porridge, vegetable porridge, Chinese rice bowl, pork cutlet rice, tempura rice bowl, eel rice bowl, high rice, oden, maple tofu, beef rice bowl, meat sauce, egg soup, omelet, dumplings, hamburger, meatball Retort pouch food; Various forms of health food; Nutritional supplements; medicine ; Quasi-drugs, and the like.

<Other ingredients>

The above-mentioned other components are not particularly limited and can be appropriately selected in accordance with the purpose, and examples thereof include supplementary raw materials or additives usually used in producing food and drink.

The auxiliary raw materials or additives are not particularly limited and may be appropriately selected in accordance with the purpose. Examples of the auxiliary raw materials or additives include glucose, fructose, sucrose, maltose, sorbitol, stevioside, rubusoide, corn syrup, lactose, , Malic acid, lactic acid, L-ascorbic acid, dl-α-tocopherol, sodium erisorbate, glycerin, propylene glycol, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, , Casein, gelatin, pectin, agar, vitamin B, nicotinamide, calcium pantothenate, amino acids, calcium salts, coloring matters, flavoring agents, preservatives and the like.

The content of the other components is not particularly limited and can be appropriately selected in accordance with the purpose.

(Visceral fat reducing agent and blood sugar level reducing agent)

The visceral fat reducing agent of the present invention comprises the above-mentioned composition of the present invention and, if necessary, contains other ingredients.

The blood glucose level lowering agent of the present invention comprises the above-mentioned composition of the present invention and, if necessary, contains other components.

The above-mentioned other ingredients are not particularly limited, and other ingredients such as the above-mentioned other ingredients in the food and drink can be appropriately selected depending on the purpose.

It is known that the processed product of the roasted ginseng acid, which is an example of the above-mentioned component (A), contains pacexatriol and panaxadiol as active ingredients, and pacexatriol and panaxadiol, respectively, have sugar metabolism improving actions Japanese Patent No. 4838894 and Japanese Patent No. 4838895).

As described above, it is known that lactoferrin, which is an example of the component (B), has an effect of inhibiting the expression of SREBP1, a protein relating to acyl-CoA synthesis inhibitory action and lipid synthesis (Japanese Patent Application Laid-Open No. 11-001333 And Japanese Patent Application Laid-Open No. 2011-001334).

The inventors of the present invention have found that there is an excellent synergistic effect on both effects of reducing visceral fat and inhibiting increase of blood glucose level in an animal model of type 2 diabetes mellitus and obesity which is obtained by combining the above component (A) and the aforementioned component (B). That is, when the component (A) and the component (B) are combined with each other as compared with the total amount of the effects when the component (A) or the component (B) It was found that a remarkably excellent effect was achieved. (A) and the component (B) as compared with the total sum of the effects when the component (A) or the component (B) is taken alone, with respect to the blood glucose level lowering effect It was found that a remarkably excellent effect was obtained. Thus, the present inventors have found that the composition of the present invention functions as an excellent visceral fat reducing agent and a blood glucose level lowering agent.

INDUSTRIAL APPLICABILITY According to the visceral fat reducing agent of the present invention, visceral fat reducing agent having excellent visceral fat reducing action and high safety can be provided.

According to the blood glucose level lowering agent of the present invention, it is possible to provide a blood glucose level lowering agent having an excellent blood glucose level lowering action and high safety.

Example

EXAMPLES Next, the present invention will be described in more detail by way of examples and comparative examples, but the present invention is not limited to the following examples.

(Article 1)

<Preparation of Pancake Ginseng Acid Treated Water>

1 kg of pre-ground ginseng powder (manufactured by Matsuura Pharmaceutical Co., Ltd.) was suspended in 10 liters of a 25 mass% ethanol aqueous solution containing 5.9 mass% hydrochloric acid (2 mol / l hydrochloric acid) and reacted at 80 ° C for 6 hours while stirring slowly. Subsequently, the reaction solution was cooled on ice, and then adjusted to pH 7.0 with 5 mol / L sodium hydroxide aqueous solution. Subsequently, the pH-adjusted aqueous solution was diluted 10-fold with distilled water, subjected to suction filtration, and filtered and separated into a filtrate and a residue. The obtained residue was lyophilized to obtain 180 g of a processed product of ginseng acid.

(Examples 1 to 10 and Comparative Examples 1 to 7) < Granulation >

The compositions of Examples 1 to 10 and Comparative Examples 1 to 7 were prepared according to the compositions shown in Tables 1 and 2.

The values recorded in Tables 1 and 2 represent the mass% of the whole. Each component was mixed and granulated using a high-speed mixer (FS-10, manufactured by Earth Tech. Co., Ltd.) to obtain granules. The obtained granules were distributed by 500 mg each to prepare &quot; test granules &quot;.

Table 3 shows the names of the commercial products and the manufacturer of the components used.

<Evaluation>

Each of the compositions of Examples 1 to 10 and Comparative Examples 1 to 7 was evaluated for "bitter taste" and "mouth-to-mouth adhesion" as follows. The results are shown in Tables 1 and 2.

The above-mentioned &quot; test granules &quot; was taken and the bitter taste and the adherence at the time of taking were evaluated by sensory evaluation. The sensory evaluation panel was composed of 20 males and females between 27 and 52 years old, and the average value of the evaluation points of each panel was obtained. The bitterness of the &quot; test granules &quot; and the mouth-and-mouth attachment were evaluated according to the following criteria.

[Criteria for Bitter Taste]

I do not feel bitter at all: 5 points

I do not feel bitter: 4 points

I can not say which one: 3 points

I feel bitter bit: 2 points

I feel very bitter: 1 point

[Criteria for Bitter Taste]

&Amp; cir &amp;: Average value of sensory evaluation points is 4 or more and 5 or less

○: Average value of sensory evaluation points is 3 or more and less than 4 points

?: Average value of sensory evaluation points is 2 or more and less than 3

×: average value of sensory score is 1 point or more and less than 2 points

Pass: ○ or more

[Estimation of Adhesion Adherence]

Do not stick to the mouth at all: 5 points

Do not stick to your mouth too much: 4 points

I can not say which one: 3 points

Attached to the mouth slightly: 2 points

It attaches very much to the mouth: 1 point

[Judgment criteria for oral adhesion]

&Amp; cir &amp;: Average value of sensory evaluation points is 4 or more and 5 or less

○: Average value of sensory evaluation points is 3 or more and less than 4 points

?: Average value of sensory evaluation points is 2 or more and less than 3

×: average value of sensory evaluation points is 1 or more and less than 2

Pass: ○ or more

[Table 1]

[Table 2]

(Example 11) <Purification>

(B) 50 mg of lactoferrin, 50 mg of crystalline cellulose, 45 mg of lactose, and 5 mg of fine silicon dioxide (total of 300 mg) were mixed with each other, Tablets. The obtained tablets were evaluated in the same manner as in Examples 1 to 10 and Comparative Examples 1 to 7 with respect to the bitter taste upon taking, and it was confirmed that the evaluation result was &quot;? &Quot;, and the bitter taste due to the processed product of ginseng acid was suppressed .

[Table 3]

From the comparison between Examples 1 to 10 and Comparative Examples 1 to 4, it was found that the component (B) reduced the bitter taste of the component (A).

From the comparison between Examples 1 to 10 and Comparative Examples 5 and 6, it was found that the component (A) reduces the component of the component (B).

Comparative Example 7 shows that dextrins used in Examples 4 and 5 and Comparative Examples 5 and 6 do not affect bitter taste and mouth-mouth adhesion.

(Example 12: Reduction of blood sugar increase and reduction of visceral fat)

[Way]

A 4-week-old KKAy male mouse (Nippon Kurea) was used as an experimental animal. The individual cages were housed at 22 ° C, 50% RH and 7:00 to 19:00 light. After the transfer, CE-2 solid diet and tap water were freely taken, and after 4 days of refinement, the body weight and blood glucose level were uniformized (N = 6 in each group). During the evaluation period, feeds were changed to AIN93G Research Diets, and the material was mixed with horn. As the material, the same substance as that used in Example 1 and the lactoferrin were used. In the material-administered group, each material was singly or in combination, and each material was fair-fed for 30 days so that the intake was the same as that of the non-added control.

Body weight and blood glucose level were measured on day 0 (initial value) and 30 days, and then dissected under isoflurane anesthesia. As the visceral fat, peripheral fat, mesenteric fat, peripheral fat, and retroperitoneal fat were extracted, and the total weight of each tissue weight was calculated, and the visceral fat weight of each group was calculated Respectively.

The blood glucose level was measured for each group using a simple blood glucose meter (trade name: One Touch Ultra, manufactured by Johnson &amp; Johnson), and the average value of the six blood glucose levels was obtained as the blood glucose level of each group.

The following formula 1 was used to calculate the reduction rate of the blood glucose level, the formula 2 was used to calculate the reduction rate of the visceral fat weight, and the amount of each material intake group was compared with the control group (material non-intake group, hyperglycemia and obesity manifestation) , Reduction rate of blood glucose level and reduction rate of visceral fat weight were calculated.

(Increase in blood glucose level in control group)} / (increase in blood glucose level in control group) x 100 [%]

In the above formula (1), the blood glucose level increase amount is defined as a difference (difference) between the blood glucose level at the 30th day of the material administration of each group and the 0th day (initial value).

(Weight of visceral visceral fat)} / (weight of visceral visceral fat) x 100 [%] &lt; EMI ID =

[Group composition]

Table 4 below shows the composition of the feeds fed to each group. The numbers in the column indicate the amount of each material (mass percent concentration) for the basic feed AIN93G. In the single evaluation, 1.2 mass% of the processed ginseng acid and 2 mass% of lactoferrin were provided in the evaluation, and the total amount (3.2 mass% in total) was provided for the evaluation.

[Table 4]

[result]

Table 5 and Table 6 below show the results of the single evaluation and the combined evaluation.

- Reduction effect of blood glucose level -

[Table 5]

From the results in Table 5, it can be seen that the reduction rate of the increase of the blood glucose level on the 30th day of the material administration with the control group (material non-intake group, hyperglycemia, obesity manifestation) Which is higher than the sum of Therefore, it was found that the use of pre - treatment ginseng acid and lactoferrin showed excellent synergistic effect in the reduction of blood glucose level (inhibition of blood glucose increase).

- Reduction of visceral fat -

[Table 6]

From the results in Table 6, it can be seen that the reduction rate of the visceral fat weight on the 30th day of the material administration (material non-intake group, hyperglycemia and obesity) Was higher than the sum of the results used. Therefore, it was found that the combination of lactobacillus and lactobacillus treated with the ginseng extracts exhibited an excellent synergistic effect in reducing visceral fat.

Examples of the embodiment of the present invention are as follows.

<1> Composition characterized by containing (A) Aralia gigas and ginseng, and (B) milk-derived protein.

<2> The composition according to <1>, wherein the component (A) is Panax ginseng.

<3> The composition according to any one of <1> to <2>, wherein the ingredient (A) is an acid-treated substance of the ginseng root.

<4> The composition according to any one of <1> to <3>, wherein the component (B) is lactoferrin.

&Lt; 5 > A food or drink characterized by containing the composition according to any one of < 1 > to < 4 >

<6> A visceral fat reducing agent comprising the composition according to any one of <1> to <4>.

<7> A blood glucose level lowering agent comprising the composition according to any one of <1> to <4>.

[Industrial Availability]

The composition of the present invention is free from the adherence to the mouth and is suppressed in bitterness peculiar to Aralia ginseng and ginseng. For example, the composition of the present invention can be suitably applied to cosmetics, medicines, quasi drugs, general foods, health foods, and health functional foods. In addition, the composition of the present invention can be suitably used as an excellent visceral fat reducing agent and a blood glucose level lowering agent.

Claims (7)

(A) Aralia ginseng, and (B) milk-derived protein. The method according to claim 1,
Wherein component (A) is ginseng roots. 3. The method according to claim 1 or 2,
Wherein the component (A) is an acid-treated product of the ginseng root. 4. The method according to any one of claims 1 to 3,
Wherein component (B) is lactoferrin. A food or drink comprising the composition according to any one of claims 1 to 4. A visceral fat reducing agent comprising the composition according to any one of claims 1 to 4. A blood glucose level lowering agent comprising the composition according to any one of claims 1 to 4.