JP7112786B2 - Absorption enhancer for shogaol and/or gingerol - Google Patents

Description

TECHNICAL FIELD The present invention relates to a shogaol and/or gingerol absorption enhancer, and more particularly to a shogaol and/or gingerol absorption enhancer characterized by containing fermented ginger and other specific ingredients.

Gingerols and gingerols contained in Zingiberaceae plants are known to have various effects and are used in many applications. For example, Patent Document 1 describes the use of shogaol as an antidiabetic drug, an analgesic, an antirheumatic drug, and the like. Patent Document 2 describes the use of shogaol as an anti-inflammatory agent, an antioxidant, and the like. In addition, Patent Document 3 describes that gingerol is effective in preventing and treating arthritis. In addition, shogaol and gingerol are known to have various effects such as sterilization, blood circulation promotion, body temperature increase, chill improvement, anti-obesity, blood neutral fat reduction, energy metabolism promotion and lipid metabolism promotion. there is

However, shogaols and gingerols are difficult to ingest due to their pungent taste, and the amount of intake is limited.

Japanese Patent Publication No. 2005-511641 JP 2003-327574 A Japanese Patent No. 5303697

An object of the present invention is to provide an absorption enhancer for shogaol and/or gingerol that dramatically improves the absorption enhancement of shogaol and/or gingerol.

The present inventors have made further intensive studies on the efficacy of plants of the Zingiberaceae family, where attention has been paid to them. The inventors have found that it can be dramatically improved, and have completed the present invention. That is, by combining fermented ginger with specific other ingredients that have little or no ability to promote absorption of shogaol and/or gingerol, the ability to promote absorption of shogaol and/or gingerol is synergistically improved. I found that it can be done.

That is, the present invention relates to a shogaol and/or gingerol absorption enhancer comprising fermented ginger and other specific ingredients.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a shogaol and/or gingerol absorption enhancer having an excellent shogaol and/or gingerol absorption enhancing effect.

The shogaol and/or gingerol absorption enhancer of the present invention (hereinafter simply referred to as an absorption enhancer) is not particularly limited as long as it contains fermented ginger and specific other ingredients. has an excellent absorption promoting effect. Due to its excellent absorption-enhancing action, it has more effects such as bactericidal, antioxidant, anti-inflammatory, blood circulation promotion, body temperature increase, chill improvement, anti-obesity, blood triglyceride reduction, joint pain relief, energy metabolism promotion and lipid metabolism promotion. can be expected to increase.

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

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

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

Yeast include, for example, Deballomyces, Saccharomyces, Pichia, Kluyveromyces, Torulaspora, Shuvia, 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 as an absorption enhancer of the present invention, for example, after mixing a Zingiberaceae plant with a fermented liquid of fungi, the mixture is kept at 30 to 90° C. for a long time such as 120 to 500 hours. A method of maturing by applying ginger (long-term manufacturing method), a fermentation process of fermenting ginger family plant raw materials, an addition process of adding ginger family plant raw materials to the fermented product, and a fermented product with the addition of ginger family plant raw materials and a heating step of heat-treating at a temperature exceeding 100° C. under pressure (short-time production method). The long-time production method is a method of producing over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method is to add unfermented ginger plant raw materials to the fermented product, and then pressurize. 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, green onions, chives, shallots, ginger, turmeric, potatoes, sweet potatoes, sugar cane, tea, olives, ashitaba, kale, bitter gourd, sesame and other vegetables, almonds, cashew nuts, macadamia nuts, chestnuts, walnuts and other nuts, etc. are 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 absorption enhancer 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, 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 absorption enhancer of the present invention is characterized by containing fermented ginger and a specific other component, and the other component having little or no absorption promoting ability is combined with the fermented ginger as the specific other component. Therefore, it is not limited as long as it is a component that can synergistically improve the absorption promoting ability, but it particularly contains at least one component selected from the group consisting of (a) to (f) described below. is desirable.

(a) Beverage Plant Material In the absorption enhancer of the present invention, it is preferable to use at least one beverage plant material selected from pu-erh, jasmine, black tea, coffee, soybean milk and roses as other ingredients together with fermented ginger. . When these other ingredients are combined with fermented ginger, they not only have a synergistic absorption-promoting effect, but also can improve the taste of fermented ginger, such as pungent taste and unfavorable taste. In addition, the unique fermentation smell of fermented ginger can be improved, and the aroma and flavor can be enhanced. Furthermore, it is possible to obtain a better color and better dispersibility than when only fermented ginger is dissolved in water.

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

Pu-erh is a kind of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China. Jasmine is a plant belonging to the Oleaceae family, and its flowers are usually used. Black tea is prepared by withering, rolling, fermenting and drying raw tea leaves and buds of Camellia sinensis. Coffee is a plant belonging to the genus Coffea of the family Rubiaceae, and powder obtained by roasting and grinding the seeds is used. 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. A rose is a plant belonging to the genus Rosaceae of the family Rosaceae, and its flowers and fruits are usually used.

(b) Spices In the absorption enhancer of the present invention, terminalia, pomegranate, hihatsu, cinnamon bark, Sichuan pepper, black pepper, yuzu, sesame, mugwort, turmeric, white bean, wolfberry, red ginseng, and red ginseng are used together with fermented ginger as other ingredients. It is preferable to use at least one spice selected from ginger. 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, they not only have a synergistic absorption-promoting effect, but also can improve the taste of fermented ginger, such as pungent taste and unfavorable taste. 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 liquid, but may also be used as 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 ingredients In the absorption enhancer of the present invention, fermented ginger and other ingredients such as potato extract, pine bark extract, processed kudzu flower, theaflavin, caffeine, chlorogenic acid, soybean protein, isoflavone, curcumin , sesamin, ginsenoside, piperine, capsaicin, pyrroloquinone, and β-carotene. When these other ingredients are combined with fermented ginger, they not only have a synergistic absorption-promoting effect, but also can improve the taste of fermented ginger, such as pungent taste and unfavorable taste. 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 Baron 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.

Theaflavin, caffeine, chlorogenic acid, soy protein, isoflavone, curcumin, sesamin, ginsenoside, piperine, capsaicin, pyrroloquinone and β-carotene are not particularly limited, but commercially available ones may be used and extracted from plants. , it may be separated and purified, the extract may be used as it is, or the extract may be dried to form a powder, granules, or the like. 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 absorption enhancer of the present invention, it is preferable to use a green pepper fermented product as another component together with fermented ginger. When combined with fermented ginger, these other ingredients not only provide a synergistic absorption-enhancing effect, 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. Alternatively, it may be extracted from a fermented product, or the extract may be directly pulverized and used. Powders, granules and the like can be mentioned as pulverized products. The extract may be in liquid form, but may also be used in the form of paste or dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of solvents that can be used include water, ethanol, and hydrous ethanol. In addition, the green pepper fermented product is not particularly limited, but commercially available products may be used.

(e) Amino acid In the absorption enhancer of the present invention, it is preferable to use at least one amino acid (including salts) selected from L-alanine, L-arginine and L-glutamine as other ingredients together with fermented ginger. Examples of salts include sodium salts, hydrochlorides, and the like. When these other ingredients are combined with fermented ginger, they not only have a synergistic absorption-promoting effect, but also can improve the taste of fermented ginger, such as pungent taste and unfavorable taste. 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 absorption enhancer of the present invention, at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, citric acid and sodium bicarbonate is added as other ingredients together with fermented ginger. It is preferable to use When these other ingredients are combined with fermented ginger, they not only have a synergistic absorption-promoting effect, but also can improve the taste of fermented ginger, such as pungent taste and unfavorable taste. 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 absorption enhancer of the present invention has an improved absorption enhancer as compared to that containing only fermented ginger. Any product can be used as long as it can be distinguished from other products in that it is used for the purpose of promoting absorption.

Specific forms of utilization of the absorption enhancer of the present invention include pharmaceuticals (including quasi-drugs), cosmetics, food for specified health uses, food with nutrient function claims, food with function claims, etc. So-called health foods such as functional foods that are approved for labeling can be mentioned.

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

In addition, when the absorption enhancer of the present invention is used as an oral preparation, its forms include, for example, tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, and solids. Examples include shaped agents, round agents, paste agents, cream agents, caplet agents, gel agents, chewable agents, stick agents, and the like. Among these, tablets, capsules, powders, granules, and liquid formulations are particularly preferred because they are easy to ingest and have an absorption-enhancing effect. Specifically, supplements, food additives, packaged beverages filled in PET bottles, cans, bottles, etc., instant powders (granules) for dissolving in water (hot water), milk, fruit juice, green juice, etc. Beverages and the like can be exemplified. These are preferable in that they are easy to eat and drink at the time of meals, etc., and can enhance palatability.

The content of fermented ginger and other ingredients in the absorption enhancer of the present invention may be appropriately contained within the range in which the effect is exhibited, and at least one selected from the group consisting of fermented ginger and (a) to (f) can be included as an active ingredient.

In general, when the absorption enhancer of the present invention is a drug or supplement (tablet, capsule), it preferably contains 0.01 to 100% by mass of the total active ingredient in terms of dry mass. It is more preferably contained in an amount of 0.1 to 85% by mass, more preferably 0.5 to 70% by mass.

When the absorption enhancer of the present invention is a packaged beverage (liquid formulation), the active ingredient is preferably contained in an amount of 0.01 to 10% by weight, preferably 0.03 to 6% by weight, in terms of dry mass. More preferably, it is contained in an amount of 0.05 to 4% by mass.

In addition, when the absorption enhancer of the present invention is an instant powdered beverage (powder) or an instant granular beverage (granules), the active ingredient should be 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 exhibit the effects of the present invention more effectively, the active ingredient is preferably contained in an amount of 80% by mass or more, 90% by mass or more, of the total absorption enhancer of the present invention (excluding water) in terms of dry mass. It is more preferably contained, more preferably 95% by mass or more, and particularly preferably 100% by mass. Furthermore, when the absorption enhancer of the present invention contains any one of components (a) to (f), it is preferred that the contained components consist only of the active ingredient of the present invention. That is, when the absorption enhancer of the present invention contains, for example, component (a) (drinkable plant material), it is configured so as not to contain any drinkable plant material other than pu-erh, jasmine, black tea, coffee, soy milk and rose. is preferred.

The intake of the absorption enhancer 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 the active ingredient should be 50 mg/day or more. preferably 100 mg/day or more, 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 absorption enhancer of the present invention can be contained in one container or divided into a plurality of containers, for example 2 to 3, so that the daily intake is equal to the above-mentioned intake for one day.

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

The absorption enhancer 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 absorption promoter of the present invention include absorption-promoting foods containing fermented ginger and other ingredients, and absorption-promoting foods 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. The ingredients other than the fermented ginger and the other ingredients may be added separately or simultaneously, or may be added together with the ingredients other than the fermented ginger and the other ingredients.

As one form of use of the absorption enhancer of the present invention, it can be added to foods, and examples of such foods include beverages such as carbonated beverages, nutritional beverages, fruit beverages, lactic acid beverages, smoothies, green juice, and ice cream. Frozen desserts such as ice sorbet, shaved ice; Noodles such as soba, udon, vermicelli, Chinese noodles, instant noodles; Candies, candies, gums, chocolates, tablets, snacks, biscuits, jelly, jams, creams, baked goods, breads, etc. confectioneries; Processed marine and livestock foods such as fish paste, 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 Food; Seasonings such as sauces and soy sauce; Examples include retort pouch foods such as various sauces and 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, a Hitachi High-Tech LaChrom Ultra II C18 column was used, and a DAD (measurement wavelength: 280 nm) 10 mm flow cell was used as a detector. Ultrapure water was used as the mobile phase for the A phase, and acetonitrile was used for the B phase.
As a result, the content of gingerols and shogaols in raw ginger was 56 mg/100 g of gingerols and 1 mg/100 g of gingerols, and the content of gingerols and shogaols in fermented ginger 1 was 51 mg of gingerols. /100 g, gingerols 78 mg/100 g.

Using fermented ginger 1 and other ingredients, an absorption promotion confirmation test was conducted. For the fermented ginger 1, a dry powder obtained by sonicating the solution in 20 times the amount of 100% ethanol for about 1 hour, centrifuging the solution, concentrating the resulting supernatant with an evaporator, and drying it was used.

[Confirmation test for enhancement of absorption of shogaol and/or gingerol]
(Preparation of micelle containing fermented ginger 1)
15 μL of 10 mmol/L Oleic acid, 15 μL of 20 mmol/L Lysophosphatidylcholine and 30 μL of 5 mM 2-monooleylglycerol were mixed and dried at 60°C. To the dry matter, 75 μL of 40 mM sodium taurodeoxycholate hydrate dissolved in buffer, 15 μL of 100 mg/mL fermented ginger 1 dissolved in DMSO, and 210 μL of buffer were added, and after vortexing, sonication was performed twice for 15 seconds. The solution was ice-cooled before and after sonication to prevent the temperature of the solution from rising due to sonication. Dilute the above solution 5 times using buffer, final concentration 0.2 mmol / L Lysophosphatidylcholine, 0.1 mmol / L 2-monooleylglycerol, 0.1 mmol / L oleic acid, 2 mM sodium taurodeoxycholate hydrate, 1 mg / mL Fermented ginger 1, prepared to be 1% DMSO.

(Preparation of test substance solution)
Equal amounts of the above micelle solution and each test substance prepared at a double concentration with a 1% DMSO-containing buffer were mixed, followed by vortexing to obtain a fermented ginger 1-containing micelle and test substance solution. In the case of fermented ginger 1 alone, equal amounts of micelles containing fermented ginger 1 and buffer containing 1% DMSO were mixed and vortexed.

(Addition of cell culture and test substance)
Human colon cancer-derived cells (Caco-2) were cultured using 75 cm 2 flasks in a 37° C., 5% CO ₂ incubator. A normal medium was used as the medium. 600 μL of medium was added to a 24-well plate, and the insert wells were transferred. 100 μL of the cells suspended by trypsinization were seeded from the 75 cm 2 flask to the insert wells at a cell density of 4.0×10 4 cells/well. Pre-cultured for about 11-13 days in a 37° C., 5% CO ₂ incubator. The electrical resistance value was measured with a Millicell ERS-2, and those with a value of 300Ω·cm ² or more were used. In addition, the test substances were grouped so that the average electrical resistance value (n=3) was the same. After washing the insert wells with 1% DMSO-containing buffer, the prepared test substance solutions were added to the mucosa-side wells and cultured for 90 minutes in a CO ₂ incubator (n=3).

(Quantification of gingerol and shogaol)
After culturing, n=3 buffers from wells on the basement membrane side were collectively collected and dried using a centrifugal evaporator. At the time of recovery, PBS containing 4 mM sodium taurodeoxycholate hydrate was used to wash the outer side of the insert well and the well on the basement membrane side and recover. After being dried, it was treated with glucuronidase using an enzyme solution, and dried again with a centrifugal evaporator. The dried product was dissolved in 200 μL of methanol, and 6-gingerol and 6-shogaol were analyzed using liquid chromatography.
[Liquid chromatography operating conditions]
Column: Hitachi High-Tech LaChrom Ultra II C18 (particle size 1.9 μm) L.P. 250 mm×I. D. 3.0 mm
Detector: DAD (measurement wavelength 280 nm) 10 mm flow cell
Mobile phase: A - ultrapure water B - acetonitrile flow rate: 0.7 mL / min
Column temperature: 40°C
Injection volume: 10 μL

(Calculation of absorption rate of gingerol and shogaol)
Using the analytical values, the amounts of 6-gingerol and 6-shogaol in each well were calculated, and the absorption rate was calculated using the following formula. % of control was calculated using the absorption rate of the fermented ginger 1 single group as a control.
Absorption rate (%) = Amount of 6-gingerol in wells on the basement membrane side/Amount of 6-gingerol in wells on the mucosa side × 100
% of control = absorption rate of sample / absorption rate of fermented ginger 1 × 100

In addition, since ginger, which is another component, contains gingerol, only the combination with red ginger was calculated by subtracting the amount of gingerol permeation through red ginger alone to calculate the absorption rate. Moreover, MTT assay was performed, and it was confirmed that no cytotoxicity was observed in all test plots.

The results are shown in Tables 1-6. Numerical values other than the absorption rate of each test plot indicate the final concentration of fermented ginger 1 or other ingredients, and the unit is μg/mL. The results of the absorption promotion confirmation test are shown as relative absorption rate when the absorption rate of the section to which the fermented ginger 1 was added alone was set to 100.

The pu-erh and jasmine listed in Table 1 were obtained by crushing commercially available raw materials with a bead shocker (rotation speed: 2,300 rpm) for 20 seconds x 7 times. Black tea was used in commercially available tea packs. Commercially available granulated instant coffee was used as coffee, commercially available soy milk powder was used as soy milk, and commercially available flower extract powder was used as rose.

Terminalia listed 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 and crushed fruit powder, and Keihi is the commercially available dried powder. Powder, Sichuan pepper is commercially available dried and ground sesame powder, black pepper is commercially available dried powder, yuzu is commercially available dried and ground powder of residue after squeezing juice, sesame is commercially available black sesame powder. Dried powder, Mugwort is dried powder of leaves, Turmeric is dried powder of commercially available rhizome, White kidney bean is dried powder of commercially available seeds, Wolfberry is dried powder of commercially available fruit, Red ginseng is Commercially available dried ethanol extract powder of rhizomes and red ginger were used as commercially available rhizome extract powders.

The potato extract described in Table 3 is "Potein" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract is "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the processed kudzu flower is "Kuzunohana Extract" manufactured by Toyo Shinyaku Co., Ltd. board. In addition, all of the ingredients other than the pine bark extract, potato extract and kudzu processed product listed in Table 3 were commercially available.

As the green pepper fermented product described in Table 4, "green pepper fermented extract" manufactured by Toyo Shinyaku was used.

All other components listed in Table 5 were commercially available.

All of the other components listed in Table 6 were commercially available.

As shown in Tables 1 to 6, by combining fermented ginger 1 produced by a long-time production method with specific other ingredients of the present invention, the absorption enhancer of the present invention is excellent in shogaol and / or gingerol. It has an absorption-enhancing effect. Bactericidal action, antioxidant action, anti-inflammatory action, blood circulation promoting action, body temperature raising action, cold improving action, anti-obesity action, blood triglyceride reducing action, joint pain relief, energy metabolism promoting action due to excellent absorption promoting action And it is possible to further enhance actions such as promotion of lipid metabolism.

(Comparative example 2)
Using the same method as in Example 1, fermented ginger 1 and the following other ingredients were combined to conduct a shogaol or gingerol component absorption enhancement confirmation test. No synergistic effect of promoting the absorption of

[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 3.3%, 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 5 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 670 mg/100 g of gingerols and 60 mg/100 g of shogaols, and the content of gingerols and shogaols in fermented ginger 2 was 140 mg/100 g of gingerols and 300 mg/100 g of shogaols.

Using the fermented ginger 2 obtained above and other ingredients, an absorption promotion confirmation test was conducted. Fermented ginger 2 was a dry powder obtained by centrifuging a solution obtained by sonicating a solution in 100% ethanol of 20 times its volume for about 1 hour, concentrating the supernatant with an evaporator, and drying it.

[Confirmation test for enhancement of absorption of gingerol and shogaol]
(Preparation of micelles containing fermented ginger 2)
15 μL of 10 mmol/L Oleic acid, 15 μL of 20 mmol/L Lysophosphatidylcholine and 30 μL of 5 mM 2-monooleylglycerol were mixed and dried at 60°C. To the dry matter, 75 μL of 40 mM sodium taurodeoxycholate hydrate dissolved in buffer, 15 μL of 50 mg/mL fermented ginger 2 dissolved in DMSO, and 210 μL of buffer were added, and after vortexing, sonication was performed twice for 15 seconds. The solution was ice-cooled before and after sonication to prevent the temperature of the solution from rising due to sonication. Dilute the above solution 5 times with buffer, final concentration 0.2 mmol/L Lysophosphatidylcholine, 0.1 mmol/L 2-monooleylglycerol, 0.1 mmol/L oleic acid, 2 mM Sodium taurodeoxycholate hydrate, 0.5 mg /mL fermented ginger 2, 1% DMSO.

An absorption promotion confirmation test was conducted in the same procedure as in Example 1, except that the fermented ginger 2-containing micelles obtained above were used.

The results are shown in Tables 7 to 11. Numerical values other than the absorption rate of each test plot indicate the final concentration of fermented ginger 2 or other ingredients, and the unit is μg/mL. The results of the absorption promotion confirmation test are shown as relative absorption rate when the absorption rate of the section to which the fermented ginger 2 was added alone was set to 100.

Pu-erh (leaves, stems) and jasmine (flowers) listed in Table 7 were obtained by grinding commercially available raw materials with a bead shocker (2,300 rpm) for 20 seconds x 7 times. A commercially available tea pack was used for black tea (leaves and stems). Commercially available granulated instant coffee was used as coffee, commercially available soy milk powder was used as soy milk, and commercially available flower extract powder was used as rose.

Terminalia listed in Table 8 is the dry powder of the aqueous extract of the fruit of Terminalaria berylica, Hihatsu is the dry crushed powder of commercially available fruit, Sichuan pepper is the dry crushed powder of commercially available fruit, and black pepper is commercially available. The dried powder of piperine-containing extracts, the wolfberry is a commercially available dry ground fruit powder, the cinnamon bark is a commercially available dry powder, the yuzu is a commercially available dry ground powder of the residue after squeezing the juice, and the pomegranate is a commercially available powder. Mugwort is dried ground powder of leaves, White kidney bean is dried powder of commercially available seeds, Turmeric is dried ground powder of commercially available rhizomes, Red ginger is extract of commercially available rhizomes As red ginseng, commercially available dry powder obtained by extracting water from the rhizome was used.

The potato extract in Table 9 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. In addition, all other components other than the potato extract, pine bark extract and processed kudzu flower in Table 8 were commercially available.

All other components in Table 10 were commercially available. In addition, the iron used iron chloride.

All other ingredients in Table 11 were commercially available.

As shown in Tables 7 to 11, by combining fermented ginger 2 produced by a short-time production method with other specific ingredients of the present invention, the absorption enhancer of the present invention is excellent in shogaol and / or gingerol. It has an absorption-enhancing effect. Its excellent absorption-promoting action enhances actions such as sterilization, antioxidant, anti-inflammatory, blood circulation promotion, body temperature rise, chill improvement, anti-obesity, blood triglyceride reduction, joint pain relief, energy metabolism promotion and lipid metabolism promotion. can do

(Comparative Examples 4 and 5)
Using the same method as in Example 2, shogaol and/or gingerol absorption promotion confirmation test was performed by combining fermented ginger 2 and the following other ingredients. No synergistic effect of promoting the absorption of shogaol and/or gingerol was confirmed for the component pyrroloquinone (Comparative Example 5).

(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 the composition for promoting absorption of the present invention in the form of a lotion. This lotion not only provided a synergistic absorption promoting action, but also improved the peculiar fermented odor of the 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, red ginseng extract powder 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, 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 were mixed to prepare the composition for promoting absorption of the present invention in the form of a shampoo. This shampoo not only provided a synergistic absorption promoting 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, fermented ginger 1 pulverized product 0.5 parts by weight, caffeine 0.25 parts by weight, glycerin 2 parts by weight, olive oil 1 part by weight, EDTA-4 sodium 0.1 parts by weight, tetrasodium etidronate An absorption enhancing composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.2 parts by weight and the remainder of the soap base. This soap not only provided a synergistic absorption-promoting action, but also improved the unique fermentation odor of fermented ginger 1, and was fragrant and desirable.

(Formulation Example 4: Emulsion)
The total is 100 parts by mass, 0.1 parts by mass of fermented ginger 1 extract, 0.1 parts by mass of vitamin B2, 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 present emulsion. An absorption enhancing composition of the invention was prepared. This milky lotion not only provided a synergistic absorption-enhancing effect, 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 1 extract, 0.01 part by mass of chlorogenic acid, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, and 0.1 part by mass of hydrogenated soybean phospholipid. 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 , 0.8 parts by weight of behenyl alcohol, 0.7 parts by weight of polyglyceryl monomyristate, 0.3 parts by weight of bleached beeswax, 0.1 parts by weight of d-δ-tocopherol, 0.3 parts by weight of methylparaben, C10-30 alkyl-modified carboxy 0.2 parts by mass of vinyl 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 form a cosmetic cream. An absorption-enhancing composition of the present invention was prepared in the following manner. This cosmetic cream not only provided a synergistic absorption-enhancing effect, 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 weight, fermented ginger 1 extract 0.1 parts by weight, L-alanine 0.01 parts by weight, polyvinyl alcohol 20.0 parts by weight, glycerin 5.0 parts by weight, ethanol 20.0 parts by weight, kaolin 6.0 parts 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 the composition for promoting absorption of the present invention in the form of a pack. This packing agent not only provided a synergistic absorption promoting action, but also improved the unique fermentation 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 yuzu 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 absorption-enhancing composition of the present invention was prepared in tablet form by mixing and tableting. This tablet not only provided a synergistic absorption-enhancing effect, but also improved the taste of fermented ginger 1, such as pungent taste and unfavorable taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma was high and the flavor was also favorable.

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

(Formulation Example 9: Capsules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger extract, 20 parts by mass of Terminalia berylica extract, 8 parts by mass of lecithin and the rest of olive oil are mixed to prepare a content liquid, which is enclosed in the capsule shell. Thus, the composition for promoting absorption of the present invention was prepared in the form of a capsule. Not only did this capsule obtain a synergistic absorption-enhancing effect, but the fermented ginger 1 contained in the capsule had an improved taste such as pungent taste and rough taste. In addition, the unique fermentation smell of the fermented ginger 1 contained in the contents was improved, and the aroma was high and the flavor was also favorable.

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

(Formulation Example 11: Lotion)
The total is 100 parts by mass, fermented ginger 2 extract 0.01 parts by mass, 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 the composition for promoting absorption of the present invention in the form of a lotion. This skin lotion not only provided a synergistic absorption promoting effect, but also improved the peculiar fermented odor of the 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 powder 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 mass, 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 were mixed to prepare the composition for promoting absorption of the present invention in the form of a shampoo. This shampoo not only provided a synergistic absorption-enhancing effect, 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 weight, fermented ginger 2 pulverized product 0.5 parts by weight, red ginseng extract powder 0.75 parts by weight, glycerin 2 parts by weight, olive oil 1 part by weight, EDTA-4 sodium 0.1 parts by weight, etidronic acid An absorption-enhancing composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.2 parts by weight of tetrasodium and the remainder of the soap base. This soap not only provided a synergistic absorption-promoting effect, 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 weight, 0.1 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of L-alanine, 3 parts by weight of sucrose fatty acid ester, 12 parts by weight of glycerin, 6 parts by weight of squalane, 24 parts by weight 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. An absorption enhancing composition of the present invention was prepared. This milky lotion not only provided a synergistic absorption-enhancing 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, 0.1 part by mass of ginsenoside, 15.0 parts by mass of squalane, 4.0 parts by mass of octyldodecyl myristate, 0.2 part by mass of hydrogenated soybean phospholipid 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, Behenyl alcohol 0.8 parts by weight, polyglyceryl monomyristate 0.7 parts by weight, white beeswax 0.3 parts by weight, d-δ-tocopherol 0.1 parts by weight, methylparaben 0.3 parts by weight, C10-30 alkyl-modified carboxyvinyl 0.2 parts by mass of 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 remainder of purified water are mixed to form a cosmetic cream. to prepare the composition for promoting absorption of the present invention. This cosmetic cream not only provided a synergistic absorption-promoting action, but also improved the unique fermentation odor of fermented ginger 2, and was fragrant and desirable.

(Formulation Example 16: pack agent)
The total is 100 parts by mass, fermented ginger 2 extract 0.1 parts by mass, sodium bicarbonate 0.05 parts by mass, polyvinyl alcohol 20.0 parts by mass, glycerin 5.0 parts by mass, ethanol 20.0 parts by mass, kaolin 6. 0 part by mass, 0.2 part by mass of preservative, 0.1 part by mass of perfume and the rest of purified water were mixed to prepare the composition for promoting absorption of the present invention in the form of a pack. This pack agent not only provided a synergistic absorption-enhancing effect, but also improved the peculiar fermented odor of the fermented ginger 2, and was fragrant and preferable.

(Formulation Example 17: Tablet)
The total is 100 parts by mass, 10 parts by mass of fermented ginger 2 powder, 8 parts by mass of kudzu flower processed product, 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 promoting absorption of the present invention was prepared in the form of a tablet by mixing and tableting. This tablet not only provided a synergistic absorption-enhancing action, but also improved the taste of fermented ginger 2, such as the pungent taste and the unfavorable taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma was high and the flavor was also favorable.

(Formulation Example 18: Granules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger 2 powder, 5 parts by mass of fermented green pepper, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the remainder of crystalline cellulose are mixed and granulated to obtain a granule form. to prepare the composition for promoting absorption of the present invention. This granule not only provided a synergistic absorption-enhancing 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.

(Formulation Example 19: Capsules)
The total amount is 100 parts by mass, and 10 parts by mass of fermented ginger 2 extract, 10 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. An absorption-enhancing composition of the present invention was prepared in the form of a capsule. This capsule not only provided a synergistic absorption promoting action, but also improved the taste of the fermented ginger 2 contained therein, such as the pungent taste and the 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 weight, fermented ginger 2 extract powder 0.84 parts by weight, black tea extract 2.5 parts by weight, L-arginine 0.05 parts by weight, L-glutamic acid 0.05 parts by weight, fructose glucose liquid sugar 10 Part by mass, 1 part by mass of citric acid, 0.02 part by mass of sodium benzoate, 2 parts by mass of fragrance preparation, 0.05 part by mass of sucralose, 0.03 part by mass of acesulfame potassium and the rest of purified water are mixed to form a liquid formulation. to prepare the composition for promoting absorption of the present invention. This liquid preparation not only provided a synergistic absorption-enhancing effect, 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 (2)

An oral composition comprising fermented ginger and arginine (excluding fruit wine, soy sauce-containing oral composition, and kimchi) . The oral composition according to claim 1, which is used for anti-obesity.