JP3203572B2 - Method for improving palatability of pine extract and oral intake obtained by this method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving palatability of pine extract and a pine extract-containing oral ingestible product obtained by the method.

[0002]

2. Description of the Related Art Pine extract is prepared by extracting leaves, branches, nuts, pine pine, etc. of various types of pine, such as Japanese red pine, Japanese black pine, Japanese pine, Chinese pine, Korean pine, etc., with water or alcohol. , Essential oils,
It contains flavonoids and has been used orally as a folk remedy since ancient times.

[0003] Its main pharmacological actions are to improve blood circulation, improve the functions of the heart, liver and kidneys, prevent hypertension and myocardial infarction, increase appetite, promote recovery from fatigue, enhance immunity, and prevent infection. And so on.

[0004] However, the pine extract has an intense pine odor and also has a strong bitterness and astringency, which is a major drawback when taken orally.

As a method for alleviating this, for example, Japanese Patent Publication No. 42-3821, Japanese Patent Application Laid-Open No. 54-41369, Japanese Patent Application Laid-Open No. 61-282059, and Japanese Patent Application
There are fermentation methods proposed in JP 89865, JP-A-1-300880, and the like. As a result of intensive studies on these fermentation methods, the following disadvantages were found.

(1) Although some of the odor, bitterness, astringency and the like of Matsutani are alleviated, the effect is still insufficient.

(2) During fermentation, the active ingredients of the pine extract are altered, deteriorated, or lost, and the original efficacy and effect of the pine extract are reduced.

(3) In the step of filtering and purifying the fermentation-finished liquid,
The active ingredient of the pine extract is adsorbed and removed from the cells,
The yield is reduced.

[0009] For this reason, the pine extract is generally used only to the extent that it is sweetened with a sweetener while retaining the pine odor, bitterness, astringency and the like.

[0010]

SUMMARY OF THE INVENTION There is a strong demand for establishment of a pine extract-containing oral ingestion which overcomes the above-mentioned disadvantages, has excellent palatability, and has enhanced efficacy and effect.

[0011]

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned drawbacks.

The present inventors aimed at establishing a pine extract-containing oral ingestion which improved the palatability of pine extract, and improved its effect and efficacy, by blending various plant extracts used as folk remedies. We have been focusing our research on this.

As a result, surprisingly, a certain ratio of the pine extract to the bamboo extract which itself has a strong straw odor, strong bitterness and astringency, and a plum extract which has a strong kogane odor, strong bitterness, astringency and sourness are obtained. The present inventors have found that the combination is suitable for the purpose and completed the present invention.

That is, the pine extract-containing oral ingestion containing 0.1 to 20 times and 1 to 200 times the bamboo extract and the plum extract, respectively, of the pine extract, based on the solid matter, significantly improves the palatability of the pine extract. In addition, they have found that the efficacy and effect of the pine extract can be enhanced and completed the present invention.

Furthermore, it has been found that the combined use of a water-soluble α-glycosyl rutin in addition to the bamboo extract and the plum extract further enhances the quality, efficacy and effect of the pine extract-containing oral ingestion of the present invention, and has completed the present invention. .

The pine extract used in the present invention is an extract extracted from leaves, branches, nuts, pine moss, bark, tissue culture and the like of Pinaceae plants, and the extraction method is not limited.
A known method may be appropriately adopted.

Usually, for example, Japanese Patent Application Laid-Open No. 63-21060
JP-A-1-2385 discloses a method using a hydrophilic organic solvent such as water or ethanol disclosed in
No. 32, a method using alkaline water or the like is adopted.

If necessary, see, for example, JP-A-62-172.
No. 096, a method using a fluid in a supercritical state of carbon dioxide may be employed.

The extract thus obtained is liquid,
It is in the form of a paste or powder, and the shape can be appropriately selected according to the purpose. If necessary, a commercially available pine needle extract can be advantageously used.

The bamboo extract used in the present invention, bamboo, bamboo leaf crop plant, branches, a extract which is extracted like from the roots, the extraction method is not limited, a known method as in the case of pine It can be adopted as appropriate. If necessary, a commercially available bamboo extract, for example, a Kumasa hot water extract concentrate can be advantageously used.

The plum extract used in the present invention is an extract prepared from plum pulp, and its preparation method is not limited, and a known method can be appropriately employed. If necessary, a commercially available plum extract, for example, a plum extract food can be advantageously used.

The α-glycosyl rutin used in the present invention is rutin in which D-glucose is α-bonded in equimolar or more, has excellent water solubility, and when taken orally, converts rutin and D-glucose in vivo. It is decomposed and exhibits rutin's original physiological effect.

As a method for preparing α-glycosyl rutin, a reaction method using a glycosyltransferase disclosed in JP-A-3-58790 and JP-A-3-115292 may be employed. If necessary, commercially available α-glycosyl rutin can be advantageously used.

The use of this α-glycosyl rutin as a hair restorer is disclosed in JP-A-4-46112.

The pine extract-containing oral ingestion of the present invention may be any as long as the object of the present invention can be achieved, and it can be easily ingested by a person such as a business man who is busy with time. For example, drinks, granules, and tablets are suitable.

The pine extract-containing oral ingestion of the present invention may be any pine extract, bamboo extract, plum extract and, if necessary, α-glycolrutin in a predetermined amount. The amount of the pine extract is 0.01 w / w% per solid (hereinafter, unless otherwise specified, w / w% is indicated by% in this specification).
Desirably, the content is preferably in the range of 0.02 to 5%. If it is less than 0.01%, the efficacy and effect of the pine extract cannot be expected from the usual oral intake,
If it exceeds 5%, the improvement of palatability by bamboo extract and plum extract becomes insufficient.

The amount of bamboo extract and ume extract relative to the pine extract is 0.1 to 20 times, preferably 0.5 to 10 times and 1 to 200 times, preferably 5 to 100 times, based on the solid matter. A range of amounts is preferred. This amount is suitable not only for improving the palatability of the pine extract, but also for enhancing the efficacy and effect of the pine extract.

The amount of α-glycosyl rutin relative to the pine extract is in the range of 0.1 to 10 times the amount per solid, in order to enhance the efficacy and effect of the oral ingestion and to enhance the storage stability. Further, it is suitable for enhancing the hair-growing effect.

[0029] If contained in the above-mentioned specific ratio, the pH usually falls in the range of about 2 to 4.5, but if it is out of this range, from the viewpoint of palatability, an appropriate pH adjuster is used. It is desirable to adjust the pH to this range.

However, the pH referred to in the present invention is a value measured with a pH meter. When the oral ingestion is an aqueous solution, it is measured as it is, and when it is a solid, it is measured as an aqueous solution having a concentration of about 10%. I do.

In addition to the components described so far, if necessary, appropriate additives such as flavoring agents, coloring agents, acidulants, sweeteners, vitamins, minerals, animal and plant extracts, physiologically active substances, and bulking agents Further, it is possible to further improve the palatability of the pine extract-containing oral ingestion of the present invention by using one or two or more of visceral preparations, etc., and also to maintain, promote health, prevent, treat, and promote recovery of various diseases. Augmentation can also be advantageously implemented.

The method of incorporating the pine extract-containing oral ingestion of the present invention into
For example, a known compounding method such as mixing, kneading, dissolving, dipping, spraying, and pouring is appropriately selected.

The thus-obtained pine extract-containing oral ingestion of the present invention not only has improved palatability but also has the above-mentioned pharmacological action of the pine extract,
Sterilization of bamboo extract, removal of bad breath, anti-inflammatory, blood pressure lowering,
Actions such as chain static, anti-tumor, immunostimulation, etc., and the actions of plum extract such as intestinal control, appetite enhancement, recovery from fatigue, blood purification, constitution improvement etc. will be added synergistically, and of course, as a healthy food and drink It is also advantageously used as a hair restorer and an anti-sensitive disease agent.

[0034] The antisensitizing agent means a prophylactic or therapeutic agent for a susceptible disease, and the susceptible disease means a disease which is prevented or treated by the pine extract-containing oral ingestion of the present invention. Examples of susceptible diseases include infectious diseases caused by viruses and bacteria, hypertension, cardiovascular diseases such as myocardial infarction, neurological diseases such as stress syndrome,
There are immune diseases and malignant tumors.

The dose can be appropriately adjusted depending on the content, the frequency of intake, and the like. In general, it is preferable to use pine extract solids in the range of about 0.001 to 10 grams per adult per day.

The pine extract-containing oral ingestion of the present invention is well harmonized with various substances exhibiting taste, astringency, umami and the like from salt, and has a strong bacteriostatic and antioxidant action. , Not limited to anti-susceptibility agents, widely used foods and drinks, foods, such as soy sauce, frikake, mayonnaise, dressing, three tablespoon vinegar, Chinese ingredients, Tentsuyu,
Various seasonings such as noodle soup, sauce, ketchup, grilled meat sauce, curry roux, stew ingredients, soup ingredients, dashi ingredients, complex seasonings, new mirin, rice, kalinto,
Fertilizer, rice cakes, steamed buns, seaweed, bean jam, sheep,
Various Japanese sweets such as Mizuhyokan, Nishiki, jelly, castella, candy, bread, cookies, pies, pudding, cream puffs, waffles, sponge cakes, donuts, chocolate, chewing gum, caramel, candy and other Western confections, ice cream, sherbet Such as ice confections,
Syrups such as fruit syrup pickles, ice honey, etc., pickles such as Fukujin pickles, senmai pickles, lucky pickles, meat products such as ham, sausage, fish meat ham, fish sausage, fish meat products such as kamaboko, chikuwa, hampen, sea urchins, Formulated in various delicacies such as salted squid, vinegar comb, Sakisume, dried fugu mirin, liquors such as fruit wine and Western liquor, coffee, cocoa, juice, carbonated drinks, lactic acid drinks, lactic acid drinks and other soft drinks Then, it can be advantageously used for the purpose of improving the flavor, improving the shelf life, and stabilizing the quality.

Further, it is also convenient to use it in a feed, feed, or the like for livestock, poultry, bees, silkworms, fish, or other breeding animals for the purpose of, for example, an antibacterial agent, an intestinal regulator, a stress relieving agent, or improving palatability. is there.

In addition, it can be advantageously used as a to-be-used product in the field of cosmetics such as tobacco, troches, sublinguals, mouthwashes, mouthwash, mouthwash, toothpaste and chewing gum.

Hereinafter, the present invention will be described in detail by experiments.

[0040]

[Experiment 1] Effect of various plant extracts on the taste of pine extract

For the purpose of improving the odor and unpleasant taste of the pine extract, the pine extract was blended with various plant extracts widely used as folk remedies, and their palatability was evaluated by a panel test.

The pine extract was prepared from pine leaves by a conventional method, and the concentration was adjusted to 0.1 w / v%. Other plant extracts are commercially available or prepared by a conventional method, and the concentration thereof is set to 1.
0 w / v%. Pine extract and various other plant extracts were mixed in equal volumes. As a control, the same volume of water was mixed with the pine extract. In addition, sugar was dissolved as a sweetener so as to be 5 w / v%.

Therefore, the basic composition of the samples subjected to the panel test is pine extract 0.05 w / v%, other plant extracts 0.5 w / v%, and sugar 5 w / v%. The panelists consisted of 16 persons, 10 men and 6 women, and conducted a panel test at 24 ° C.

The results are shown in Table 1.

[0045]

[Table 1]

In the evaluation, a score of 0 indicates that the odor and the unpleasant taste are too strong to be taken orally. One is that although it has an odor and a bad taste, it can be taken orally. The two points were that the palatability was excellent and oral ingestion was easy.

As is clear from the results shown in Table 1, when various plant extracts were used in combination with the pine extract, a remarkable palatability-improving action was found for each of the bamboo extract and the plum extract.

[0048]

[Experiment 2] Effect of bamboo extract and plum extract on the taste of pine extract

A bamboo extract and a plum extract were included together with the pine extract, and their palatability was evaluated by a panel test. As samples subjected to the panel test, two groups, a case of pine extract 0.05 w / v% and sugar 5 w / v%, and a case of pine extract 0.2 w / v% and sugar 10 w / v%, were provided. In this case, bamboo extract and plum extract were prepared by adding 0.1 to 20 times and 1 to 200 times the amount of pine extract per solid.

As a control, one containing no bamboo extract and plum extract was prepared. The panel test was performed in the same manner as in Experiment 1.

The results are shown in Table 2.

[0052]

[Table 2]

The evaluation criteria were the same as in Table 1.

As is clear from the results in Table 2, it was found that when the bamboo extract and the plum extract were used in combination with the pine extract, the palatability of the pine extract was significantly improved. The effect is pine extract 0.05w / v%, 0.2w / v
%, The bamboo extract and the Japanese apricot extract are contained in the pine extract in an amount of about 0.1 to 20 times and about 1 to 200 times, respectively, based on the solid matter. It is remarkably exhibited when the content is 10 times and 5 to 100 times.

Also, α-glycosyl was added to these test solutions.
Rutin (Product name αG Rutin, manufactured by Toyo Sugar Co., Ltd.)
Was subjected to a panel test in the same manner as in pine extract in an amount of 0.1 times or 5 times the solid content, and the evaluation results were the same as those in Table 2.
It was found that rutin did not adversely affect the palatability of pine extract.

[0056]

[Experiment 3] Virus suppression effect

The virus-suppressing effect was determined by treating a virus (VSV (vesicular stomatitis virus) or HSV-1 (herpes simplex type 1)) previously treated with a pine extract-containing solution in FL.
The cells were examined by plaque halving.

That is, in the method of Experiment 2, No. 9
Equivalent products (pine extract 0.2 w / v%, sugar 10 w / v)
%, Bamboo extract 0.5 w / v% and plum extract 5 w /
v%. Hereinafter, this is referred to as “sample A”. ) And a sample A containing α-glycosylrutin in the same amount as pine extract per solid (hereinafter referred to as “sample B”).

As a pine extract, No. 7 equivalents (hereinafter referred to as “sample C”) were prepared.

These samples were used in Hanks'
Pine extract in liquid (pH 7.4)
It was diluted to 0 μg to prepare a pine extract-containing solution. Virus solution per ml concentration of about 10 ² to 1
0 ⁴ was plaque forming units-containing solution.

The pine extract-containing solution (0.5 ml) and the virus solution (0.5 ml) were mixed and treated at 37 ° C. for 1 hour to infect FL cells, and the number of plaques formed was measured.

As a control, a virus solution containing no pine extract was prepared and infected with the virus solution in the same manner.
The number of plaques formed was determined. The virus suppression rate (%) was determined by the following equation.

[0063]

(Equation 1)

The pine extract concentrations of samples A, B and C (μ
g / ml) and the virus suppression rate (%) are summarized in Table 3.

[0065]

[Table 3]

As is clear from the results in Table 3, the pine extract itself (sample C) also exhibited a virus-suppressing effect, but the effect was enhanced by the combined use of bamboo extract and plum extract (sample A).

It was also found that the effect was further enhanced by the combined use of α-glycosyl rutin (sample B).

[0068]

[Experiment 4] Gastric ulcer inhibitory effect

[0069]

[Experiment 4-1] Inhibition of gastric ulcer by stress load on rats

The stress load on the rat is described in "Utilization of Animal Models for New Drug Development" (edited by Ryuta Ito, Ryo Takahashi, Nishio Honda, pp. 247 to 254 (1985), R & D).
Planning, Tokyo), according to the method described by Matsuo et al., Male Wistar rats, weighing 280-35.
0 g was constrained in a wire mesh stress cage.
Acute gastric ulcer was caused by water immersion for 8 hours.

[0071]

[Experiment 4-2] Oral administration of stress-induced gastric ulcer inhibitor

Samples A, B, and C prepared by the method of Experiment 3 were each administered as a stress gastric ulcer inhibitor after being diluted to a concentration of about 0.3 w / v%. As a control, distilled water or an aqueous solution in which sugar was dissolved at a predetermined concentration was administered. The administration method was 8 animals per group, and 3 ml each of the stress-induced gastric ulcer inhibitor was forcibly administered orally using a gastric tube 10 minutes before the start of stress loading.

The effect was determined by letting the animals be killed by ether inhalation after stress loading, dissecting them, measuring the length (mm) of erosions (Erosion) generated on the gastric mucosa, and summing them up to calculate the per-rat weight. Ulcer index (Ulcer ind
ex).

The results are summarized in Table 4.

[0075]

[Table 4]

As is clear from the results shown in Table 4, the ulcer index of the group V to which the pine extract (sample C) was administered was 35 m compared to the ulcer index of the control group I (the group to which distilled water was administered) of 65 mm.
m and about 54%, and that of group III to which a combination of pine extract and bamboo extract and plum extract was administered (sample A) was reduced to 26 mm and about 40%, and that α-glycosyl rutin was used in combination. The group IV to which the sample (Sample B) was administered was 24 mm and about 37 mm.
%.

From these results, it was found that the pine extract had an effect of suppressing stress-induced gastric ulcer, and the effect was enhanced by the combined use of bamboo extract and plum extract, and further enhanced by the combined use of α-glycosylrutin.

[0078]

[Experiment 5] Macrophage activation effect

Samples A, B, and C prepared by the method of Experiment 3 were diluted 100-fold with RPMI 1640 medium containing 10% fetal calf serum and 10 mM Hepes buffer (pH 7.4), and activated for macrophage. Used as an agent.

The macrophage activating effect was determined by collecting macrophages from the abdominal cavity of BALB / c mice according to a conventional method, disseminating the macrophages in a 96-well plate and allowing them to adhere thereto, and adding each of the activators described above in an amount of 0.1 ml / well. After addition, the mixture was incubated at 37 ° C. in a 5% carbon dioxide atmosphere, photographed 5 hours later, and the ratio of the number of activated and expanded macrophages to the total number of macrophages was determined. ), And the judgment was made based on the magnitude. Distilled water was used as a control.

The results are shown in Table 5.

[0082]

[Table 5]

As is clear from the results in Table 5, the pine extract itself (sample C) also has a macrophage activating effect, but the effect is enhanced by the combined use of bamboo extract and plum extract (sample A). Furthermore, it was found that the effect was further enhanced by the combined use of α-glycosyl rutin (sample B).

[0084]

[Experiment 6] Acute toxicity

Experiment 3 was performed using a 7-week-old dd mouse.
Acute toxicity was tested by orally administering the lyophilized product of Sample A or Sample B prepared in accordance with the method described above. As a result, no deaths were observed up to 0.5 g per animal , and further administration was difficult. there were. Therefore, the toxicity of these samples is extremely low.

Hereinafter, a few embodiments of the present invention will be described.

[0087]

[Example 1] Beverage

In water, each component was dissolved in accordance with the following mixing ratio, insolubles were removed, and microfiltration was performed.
A pine extract-containing beverage was produced by aseptically filling and plugging a 00-ml bottle.

Formulation Solid content (%) Pine extract 0.05 Bamboo extract 0.3 Plum extract 3.0 Isomerized sugar 10.0 Water

The product is a pine extract-containing beverage having excellent palatability and can be advantageously used for maintaining and promoting health, and for preventing, treating and promoting recovery from various diseases.

The product can be advantageously mixed with various foods and drinks to achieve the objectives of improving flavor, improving shelf life, and stabilizing quality.

[0092]

Example 2 Beverage

A pine extract-containing beverage was produced in the same manner as in Example 1 at the following compounding ratios.

Formulation Solid content (%) Pine extract 0.1 Bamboo extract 0.5 Plum extract 2.0 Citric acid 0.5 L-ascorbic acid 0.5 Syrup 20.0 α-glycosyl rutin 0.1 Water

This product is a pine extract-containing beverage having excellent palatability, and is advantageous for maintaining and promoting health, as well as for hair restoration, and for preventing, treating and promoting recovery from various diseases as in Example 1. Available to

Further, the product can be advantageously blended with various foods and drinks to achieve the objectives of improving flavor, improving shelf life, and stabilizing quality.

[0097]

Example 3 Powdered product 3 parts by weight of paste-like bamboo extract and 7 parts by weight of pasty ume extract were kneaded with 1 part by weight of paste-like pine extract, and 40 parts by weight of cyclodextrin-containing powdered candy and 20 parts by weight of anhydrous crystalline maltose were added. Then, the mixture was air-dried at 40 ° C. for 1 hour, and further, 20 parts by weight of anhydrous crystalline maltose were mixed uniformly, and this was filled in a laminated aluminum packaging container by 1 gram and sealed.

The product has good solubility in water and excellent palatability, and is not only taken directly orally as a health food, an antiviral agent, an antistress agent, etc., but also used in other oral products, for example, It is used as a compounding material for beverages, confections, seasonings, oral products, oral medicines, etc., and can be advantageously used for maintaining and promoting health, and for preventing, treating and promoting recovery from various diseases.

[0099]

Example 4 Tablet

Example 1 was added to 1 part by weight of L-ascorbic acid.
After uniformly mixing 10 parts by weight of the pine extract-containing orally ingestible powder obtained by the above method, 2.5 parts by weight of corn starch, 7.5 parts by weight of anhydrous crystalline maltose powder, and 0.5 parts by weight of α-glycosyl rutin, the diameter was 12 mm. Tablets were obtained using a 20R rod.

This product is not only effective for pine extract, bamboo extract and plum extract, but also for L-ascorbic acid, α-
It is a tablet with excellent palatability that can also exert the effect of multivitamin by glycosyl rutin.

The product can be advantageously used for maintaining and promoting health, as well as for hair restoration, and also for preventing, treating and promoting recovery of various diseases.

[0103]

Example 5 Chewing gum

3 parts by weight of the gum base were heated and melted to a degree to be soft, and 7 parts by weight of the pine extract-containing orally ingestible powder obtained by the method of Example 3 and ginseng extract 0.1 part.
One part by weight was added, and 0.1 part by weight of a stevia sweetener was mixed with an appropriate amount of a coloring agent and a flavoring agent, and kneaded with a roll according to a conventional method, followed by molding and packaging to obtain a product.

The product is a chewing gum having good texture and flavor and is less likely to cause tooth decay.

The product can be advantageously used for maintaining and promoting health, and for preventing, treating and promoting recovery of various diseases.

[0107]

[Example 6] Gummy candy

Reduced maltose syrup (Hayashibara Shoji Co., Ltd.,
(Registered trademark: Mavit) 60 parts by weight of the pine extract-containing oral ingestion obtained by the method of Example 3 was mixed with 90 parts by weight under heating, and 13 parts by weight of gelatin was dissolved in 18 parts by weight of water. The fragrance was mixed, molded and packaged to obtain a gummy candy.

This product is a gummy candy with good texture and flavor.

The product can be advantageously used for maintaining and promoting health, preventing, treating and promoting recovery of various diseases.

[0111]

[Example 7] Butter cake

50 parts by weight of unsalted butter, shortening 5
0 parts by weight, 50 parts by weight of honey and 130 parts by weight of sugar are mixed well, 150 parts by weight of whole eggs are added and stirred, and then 135 parts by weight of flour, 75 parts by weight of milk, 4 parts by weight of baking soda and an appropriate amount of vanilla are added. The mixture was mixed, placed in a mold, baked and cooled to room temperature according to a conventional method. On this surface, Example 1
A syrup obtained by mixing 80 parts by weight of the beverage obtained by the above method, 20 parts by weight of plum liqueur and 20 parts by weight of cognac was applied with a brush to obtain a product.

The product is a good-tasting butter cake.
The product can be advantageously used for maintaining and promoting health, and for preventing, treating and promoting recovery of various diseases.

[0114]

Example 8 Ice cream

While heating 2,000 parts by weight of milk to about 60 ° C., 200 parts by weight of egg yolk, 50 parts by weight of whole egg, 420 parts by weight of fructose, 30 parts by weight of starch syrup, 200 parts by weight of fresh cream, 20 parts by weight of condensed milk, 300 parts by weight of the beverage obtained by the method of Example 2 and 1 part by weight of gelatin powder were mixed by stirring, and then sterilized at 75 ° C. for 15 minutes. The parts by weight were mixed with stirring, placed in a container, and frozen to obtain a product.

The product is an ice cream having a rich and good flavor. The product can be advantageously used for maintaining and promoting health, and for preventing, treating and promoting recovery of various diseases.

[0117]

As described in the text, the present invention overcomes the disadvantages of the conventional pine extract, such as the intense pine odor, strong bitterness, and astringency, by including bamboo extract and plum extract, which are effective as crude drugs, in specific ratios. In addition to improving the palatability of pine extract, at the same time, the efficacy and effect of pine extract were significantly increased,
An oral ingestion containing the pine extract of the present invention containing the same can be advantageously used as a health food / drink, a hair restorer, an anti-sensitive disease agent and the like.

Continuation of the front page (51) Int.Cl. ⁷ identification code FI A61P 31/12 A61P 31/12 35/00 35/00 (58) Fields investigated (Int.Cl. ⁷ , DB name) A61K 35/78 A23L 1/29 A23L 1/30 A61K 7/06 BIOSIS (DIALOG) CA (STN)

Claims (6)

(57) [Claims] 1. To improve the palatability of pine extract,
Bamboo extract and plum extract are 0.1 to 20 times and 1 to 2 times the amount of pine extract per solid, respectively.
A method for improving the palatability of pine extract, characterized in that the pine extract is contained in a range of 00 times. 2. A pine extract containing 0.01 w / w of solids per solid
%. The method for improving palatability according to claim 1, wherein the content is not less than 0.1%. 3. A pine extract having a weight of 0.01 w / w per solid.
% Pine extract, and a bamboo extract and a plum extract are contained in an amount of 0.1 to 20 times and 1 to 200 times the solid content of the pine extract, respectively. 4. A pine extract containing 0.01 w / w of solids per solid
% Or more, and bamboo extract, plum extract and α-glycosylrutin are 0.1 to 20 times the solid content of the pine extract, 1 to 200 times, respectively.
A pine extract-containing oral ingestion containing twice and 0.1 to 10 times the amount. 5. The pine extract-containing oral ingestion according to claim 3, wherein the oral ingestion is a health food and drink, an oral use, a hair restorer or an anti-sensitivity disease agent. 6. The pine extract-containing oral ingestion according to claim 5, wherein the anti-susceptibility agent is an anti-infective agent or an anti-neurological agent.