JP7489136B2 - Liver function improver - Google Patents

Description

The present invention relates to a liver function improving agent, and more specifically, to a liver function improving agent that contains fermented ginger and other specific ingredients.

Zingiberaceae plants are widely used for medicinal and edible purposes, and their blood circulation promoting effect (Patent Document 1) has long been known. They are also known to have other effects such as improving poor circulation, menstrual pain, constipation, and obesity in women (Patent Document 2). Recently, fermented ginger, which is made by fermenting ginger, has been attracting attention, but its effects have not been sufficiently researched.

JP 2007-001913 A Japanese Patent Application Laid-Open No. 11-243913

The inventors have confirmed the liver function improving effect by combining fermented ginger with a wide variety of other ingredients, and have found that in certain combinations, the liver function improving ability is dramatically improved compared to the liver function improving ability of fermented ginger alone or certain other ingredients alone, which led to the completion of the present invention. In other words, they have found that by combining fermented ginger with certain other ingredients, the liver function improving ability can be synergistically improved.

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

The present invention provides a liver function improving agent that has excellent liver function improving effects.

The liver function improving agent of the present invention is not particularly limited as long as it contains fermented ginger and other specific ingredients, and the liver function improving agent of the present invention has an excellent liver function improving effect. Due to the excellent liver function improving effect, it is expected to enhance liver function or suppress liver damage, and more specifically, it is expected to enhance the effects of increasing hepatic blood flow, promoting bile secretion, promoting liver tissue respiration, preventing or suppressing accumulation of fat in the liver, and suppressing viral, drug-induced, and alcoholic liver damage.

[Fermented ginger]
The fermented ginger of the present invention is obtained by fermenting a Zingiberaceae plant, converting gingerol to shogaol, and contains more shogaol than gingerol. In particular, the fermented ginger contains preferably 1.0 times or more shogaol than gingerol, more preferably 1.1 times or more, and particularly preferably 1.3 times or more. Moreover, the fermented ginger contains preferably 30 times or more shogaol than raw ginger, and particularly preferably 50 times or more.

(material)
The raw material of the fermented ginger for the liver function improving agent of the present invention is not particularly limited as long as it is a plant of the Zingiberaceae family, and examples thereof include various gingers such as Sanshu ginger, Omi ginger, Yanaka ginger, Kintoki ginger, Shizuoka No. 4, Yellow ginger, Earth ginger, and Otafuku ginger. The form of the Zingiberaceae plant raw material used in the present invention can be the rhizome as it is, or it can be sliced, crushed, squeezed, grated, or extracted. Examples of the crushed material include powder and granules. The squeezed juice or extract can be in a liquid form, but can also be used in a paste form or dried powder form. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol. The solvent used is not particularly limited, but it is preferable to use a solution containing ethanol, and for example, an extract can be obtained by adding ethanol or aqueous ethanol to finely chopped rhizomes of Zingiberaceae plants. At this time, the amount of the solvent added is equal to or more than the total amount of Zingiberaceae plants, and after addition, the mixture is stirred while heating to 60°C or higher. The stirring is continued for at least one hour, and the solution after stirring is filtered to obtain an extract. The extract can be concentrated to adjust the amount and concentration as appropriate.

(Bacteria used in fermentation)
Methods for fermenting Zingiberaceae plant raw materials include self-fermentation, fermentation with fungal bodies or enzymes, etc., but fermentation with fungal bodies is preferred because of the variety of metabolic products produced by fermentation. As fungal bodies, fungal bodies commonly used for fermentation such as Aspergillus oryzae, yeast fungus, lactic acid bacteria, acetic acid bacteria, Bacillus subtilis, etc. can be used, and the fungal bodies used in the present invention may be one type or two or more types. In the present invention, it is particularly preferable to use Aspergillus oryzae, since it can decompose starch, protein, fiber, etc. of Zingiberaceae plants with various enzymes.

The koji mold used in the present invention may include black koji mold, white koji mold, yellow koji mold, red koji mold, etc., 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 koji mold), Aspergillus niger (black koji mold), Aspergillus kawachii (white koji mold), Aspergillus oryzae (Aspergillus oryzae (yellow koji mold) and other koji molds belonging to the genus Aspergillus.

Examples of yeast fungi include fungi belonging to the genera Debaryomyces, Saccharomyces, Pichia, Kluyveromyces, Torulaspora, Shuvia, Brettanomyces, Cryptococcus, Eremotherium, Issachenkia, Krokkera, Lipomyces, Metschnikowia, Rhodotorua, Schizosaccharomyces, Zygosaccharomyces, and Candida. Yeast strains are not particularly limited as long as they belong to the above-mentioned genera.

Examples of lactic acid bacteria include lactic acid bacteria of the genera Lactobacillus and Bifidobacterium, which are bacilli, and lactic acid bacteria of the genera Leuconostoc, Pediococcus, Streptococcus, and Lactococcus, which are cocci. In addition, lactic acid bacteria of the genera Enterococcus, Bagococcus, Carnobacterium, Aerococcus, and Tetragenococcus can also be used. There is no particular limitation on the lactic acid bacteria strain, so long as it belongs to the above-mentioned genera.

Examples of Bacillus subtilis include strains of the genus Bacillus. There are no particular limitations on the Bacillus subtilis strains as long as they belong to the above-mentioned genus.

Examples of acetic acid bacteria include the genera Acetobacter, Asaia, and Acidomonas. There are no particular limitations on the acetic acid bacteria strains as long as they belong to the above-mentioned genera.

(Fermentation method)
Specific examples of the method for producing fermented ginger for the liver function improving agent of the present invention include a method in which a ginger plant is mixed with a fermentation liquid of a fungus body and then aged for a long time such as 120 to 500 hours under conditions of 30 to 90°C (long-term production method), and a production method having a fermentation step of fermenting a ginger plant raw material, an addition step of adding the ginger plant raw material to the fermented product, and a heating step of heat-treating the fermented product to which the ginger plant raw material has been added at a temperature exceeding 100°C under pressure (short-time production method). The long-time production method is a method in which the ginger plant raw material is produced over a long period of time by heating at a relatively low temperature during or after fermentation, and the short-time production method is a method in which an unfermented ginger plant raw material is once added to the fermented product and then heat-treated at a high temperature under pressure. The long-time production method does not have a step of adding raw materials and does not perform high-pressure heating treatment, so fermented ginger can be produced at a relatively lower cost than the short-time production method. The short-term process is more expensive than the long-term process because it involves adding ingredients and high-pressure heating, but it can produce fermented ginger in a short time.

Here we will explain the long-term manufacturing process in more detail.

In the fermentation process for fermenting the ginger family plant material using the long-term method, the fermentation is preferably performed under conditions of a temperature of 30°C to 90°C and a humidity of 50% to 90%, for example, for 3 to 30 days, preferably 4 to 25 days, and more preferably 5 to 22 days.

Furthermore, by fermenting ginger family plants and then heat-aging them, the amount of gingerols can be enriched to more than twice the content in fresh ginger.

Specifically, in the method for producing fermented ginger of the present invention using a long-term production method, for example, a plant of the Zingiberaceae family can be mixed with a fermentation liquid and then aged for 120 to 500 hours under conditions of 30 to 90°C.

The fermented ginger of the present invention produced by the long-term manufacturing method used in the present invention may be commercially available. When using a commercially available product, it is preferable to use fermented ginger that has a gingerol content of 50 times or more as a result of fermentation compared to raw ginger.

Next, we will explain the short-time manufacturing method in more detail.

In the fermentation process for fermenting the ginger family plant material using the short-time process, the fermentation is preferably carried out, for example, at a temperature of 5 to 70°C, preferably 10 to 40°C, more preferably 15 to 30°C, and even more preferably below 30°C, for 1 to 30 days, preferably 3 to 14 days.

The fermentation step is the same as the fermentation method described above. In the subsequent addition step, it is preferable to use the same Zingiberaceae plant raw material as used in the fermentation step, but a different type or form may also be used. The amount of Zingiberaceae plant raw material added is preferably 0.5 to 50 parts by mass, preferably 1 to 30 parts by mass, and more preferably 1.5 to 15 parts by mass per part by mass of the Zingiberaceae plant raw material used in the fermentation step.

The heating step following the adding step is a step of heat treatment under pressure at a temperature exceeding 100°C, and it is preferable to carry out (start) the treatment within a time period in which the fermentation of the ginger family plant material added in the adding step does not proceed sufficiently. Specifically, for example, after the adding step, it is preferable to carry out the heating step within 12 hours, more preferably within 6 hours, even more preferably within 3 hours, and particularly preferably within 1 hour.

As for 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 preferably 105 to 120°C. The heating time is preferably 1 to 24 hours, more preferably 1 to 12 hours, and even more preferably 1 to 10 hours. After the heating step, a drying process such as spray drying or freeze drying can be performed.

In both the long-term and short-term manufacturing methods, methods for allowing fungal cells to act on Zingiberaceae plant raw materials include spraying or adding fungal cells or their culture solution to Zingiberaceae plant raw materials, immersing or adding Zingiberaceae plant raw materials in a culture solution of fungal cells, and spraying or adding enzymes extracted from fungal cells or their culture solution. Examples of culture solutions for fungal cells include culture solutions cultured using synthetic or natural media, culture solutions derived from plants, and culture solutions derived from animals.

As the culture medium for the fungus, a fermented product obtained by fermenting organic matter with the fungus can be used. The organic matter can be either a plant or an animal, but a plant fermented product is preferred. Plants that can be used include, but are not limited to, various grains such as rice, brown rice, barley, wheat, and corn, beans such as soybeans, red beans, and peas, mushrooms such as shiitake mushrooms and mushrooms, fruits such as apples, bananas, oranges, pears, strawberries, peaches, persimmons, grapes, cherries, and apricots, various vegetables such as lettuce, cabbage, sugar beet, spinach, mugwort, lotus root, burdock, radish, turnip, carrot, eggplant, tomato, broccoli, cauliflower, onion, celery, green onion, Chinese chive, shallot, ginger, turmeric, potato, sweet potato, sugar cane, tea, olive, angelica tree, kale, bitter melon, and sesame, and various nuts such as almonds, cashew nuts, macadamia nuts, chestnuts, and walnuts. One or more of these may be used in combination. These plants may be used raw, or may be processed by steaming, boiling, or the like, and then fermented by adding fungal cells. Water may also be added during this process.

These fermented products can be used as they are, but mash from the production of vinegar, miso, sake, etc., or lees left over after fermentation can also be used.

The raw material from the Zingiberaceae plant may be mixed with a solution of enzymes extracted from the fungus or the culture medium of the fungus, and the mixture itself may be fermented by the enzymes extracted from the fungus or its culture medium. At this time, the conversion of gingerols to shogaols can be promoted by heating the mixture.

Furthermore, the fermented product derived from an animal is not particularly limited, but may be a fermented product of milk from bovine animals. In particular, cow's milk is preferable because it is commercially available, inexpensive, and easy to obtain.

The form of the fermented ginger used as the liver function improving agent of the present invention may be the ginger obtained by fermentation as it is, or it may be used as a crushed product, extract, etc. Examples of crushed products include paste, powder, granules, etc. The extract may be in liquid form, but it can also be used as a paste or dry powder. The extract can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

In the fermented ginger of the present invention produced by the long-term production method, the weight ratio of gingerol to shogaol is preferably in the range of 1:1.1-1000, more preferably in the range of 1:1.2-500, and further preferably in the range of 1:1.3-200.
In addition, the fermented ginger of the present invention produced by the short-time production method has a weight ratio of gingerol to shogaol in the range of preferably 1.1 to 1000, more preferably 1:1.2 to 500, and even more preferably 1:1.2 to 200.

[Other ingredients]
The glycation inhibitor of the present invention is characterized by containing fermented ginger and specific other components. The specific other components are not limited as long as they have little or only low collagenase inhibitory activity and can synergistically improve the collagenase inhibitory activity when combined with fermented ginger, but it is particularly desirable for the glycation inhibitor to contain at least one component selected from the group consisting of (a) to (f) described below.

(a) Beverage Plant Material In the liver function improving agent of the present invention, it is preferable to use at least one beverage plant material selected from rose, pu-erh, coffee, rooibos, black tea and soy milk as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only obtain a synergistic liver function improving effect, but also improve the taste of fermented ginger, such as the spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

These beverage plant materials may be any part of the plant, such as flowers, leaves, stems, or roots, but the parts normally used for tea are preferred. The plant material itself (including dried products), crushed products, squeezed juice, extracts, and essences can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. Extracts can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

Roses are plants belonging to the genus Rosaceae and the flowers and fruits are usually used. Pu-erh is a type of Chinese tea (black tea) originating from Yunnan Province in the People's Republic of China. It comes in both raw and ripe varieties, and the leaves and buds are usually used. Coffee is a plant belonging to the genus Coffea in the family Rubiaceae and the seeds are roasted and ground into powder. Rooibos is a plant belonging to the genus Aspalathus in the family Fabaceae and the leaves and branches are usually used. Black tea is made from raw tea leaves and buds of Camellia sinensis that have been withered, rolled, fully fermented, and dried. Soy milk is made from the seeds of a plant belonging to the genus Glycine in the family Fabaceae and is made by squeezing the juice directly from the seeds or by boiling and squeezing the juice from the seeds.

(b) Spices In the liver function improving agent of the present invention, it is preferable to use at least one spice selected from terminalia, pomegranate, long pepper, yuzu, wolfberry, cinnamon, white kidney bean, red ginseng and mugwort as other ingredients together with fermented ginger. In the present invention, it is sufficient to blend these ingredients, and they do not have to be blended for the purpose of exerting the so-called spice function such as giving off a fragrance or a pungent taste. When these other ingredients are combined with fermented ginger, they can not only obtain a synergistic liver function improving effect, but also improve the taste such as the pungent taste and unpleasant taste of fermented ginger. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

These spices may be any part of the plant, such as seeds, fruits, flowers, leaves, stems, roots, etc., but parts that are usually used as spices are preferred, and the plant material itself (including dried products), crushed products, squeezed juice, extracts, etc. can be used. Examples of crushed products include powders and granules. The squeezed juice and extracts may be in liquid form, but can also be used in the form of a paste or dried powder. Extracts can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

Examples of Terminalia include Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, Terminalia chebula, etc., and among these, Terminalia bellirica (belerica) and Terminalia chebula are preferred. The part of the plant used as the plant material of the present invention is preferably the fruit.

(c) Plant-derived components In the liver function improving agent of the present invention, it is preferable to use at least one plant-derived component selected from potato extract, pine bark extract, processed kudzu flower, sesamin, caffeine, chlorogenic acid, soy protein, curcumin, piperine, ginsenoside and theaflavin as other components together with fermented ginger. When these other components are combined with fermented ginger, they can not only obtain a synergistic liver function improving effect, but also improve the taste of fermented ginger, such as the spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

Potato extracts include, for example, extracts from the roots of potatoes such as Danshaku potato, May Queen, Kitaakari, Touya, Toyoshiro, Inka no Mezame, Dejima, and Tokachi Kogane. Commercially available potato extracts can be used.

Examples of pine bark extracts include bark extracts of French maritime pine (Pinus Martima), larch, black pine, red pine, etc., and among these, an extract of the bark of French maritime pine (Pinus Martima), which is rich in proanthocyanidins, is preferred. Commercially available pine bark extracts can be used.

As the processed kudzu flower product, a processed product of the flowers of a plant belonging to the genus Pueraria of the family Leguminosae is used. As the processed kudzu flower product, a commercially available product can be used.

Sesamin, caffeine, chlorogenic acid, soy protein, curcumin, piperine, ginsenoside and theaflavin are not particularly limited, and may be commercially available products, or may be extracted, separated and purified from plants. The extract may be used as is, or may be dried into powder or granules. The plant-derived components can be obtained by extraction using an appropriate solvent, and examples of the solvent that can be used include water, ethanol and aqueous ethanol.

(d) Fermented product In the liver function improving agent of the present invention, it is preferable to use at least one fermented product selected from green chili fermented product and koji as another component. When combined with fermented ginger, this other component not only provides a synergistic liver function improving effect, but also improves the taste of fermented ginger, such as its spiciness and unpleasant taste. It also has a rich fragrance and a pleasant flavor. Furthermore, it has a better color and dispersibility than when only fermented ginger is dissolved in water.

The fermented product is not particularly limited, but may be used as is, or may be a fermented product that has been dried and pulverized. It may also be an extract from the fermented product, and the extract may be pulverized and used as is. Examples of pulverized products include powder and granules. The extract may be in liquid form, but can also be used in paste form or as a dry powder. The extract can be obtained by extraction using a suitable solvent, and examples of the solvent that can be used include water, ethanol, and aqueous ethanol.

The green pepper fermented extract is not particularly limited, but commercially available products may be used.

There are no particular limitations on the koji, but it may be made by fermenting grains such as rice, wheat, soybean, foxtail millet, barnyard millet, and millet with koji mold. The koji mold used for fermentation may be any of yellow koji mold, blue koji mold, white koji mold, black koji mold, red koji mold, and the like. Specifically, Aspergillus awamori (black koji mold), Aspergillus saitoi (black koji mold), Aspergillus nakazawai (black koji mold), Aspergillus usamii (black koji mold), Aspergillus luchensis (black koji mold), Aspergillus niger (black koji mold), Aspergillus kawachii (white koji mold), Aspergillus oryzae (Aspergillus oryzae (yellow koji mold), and other koji molds belonging to the genus Aspergillus. Among these, red koji mold is particularly preferred.

(e) Amino Acids In the liver function improving agent of the present invention, it is preferable to use at least one amino acid (including a salt) selected from L-alanine, L-arginine, L-glutamic acid, L-glutamine, L-cystine, L-serine, L-tyrosine, L-histidine, L-hydroxyproline, L-isoleucine, L-proline and L-lysine as another component together with fermented ginger. Examples of the salt include sodium salt and hydrochloride. When these other components are combined with fermented ginger, not only can they provide a synergistic liver function improving effect, but they can also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

(f) Functional additives In the liver function improving agent of the present invention, it is preferable to use at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, pyrroloquinoline quinone, xanthan gum, shellac and guar gum as other components together with fermented ginger. The iron as the functional additive of the present invention includes the form of a compound containing these metals. When these other components are combined with fermented ginger, not only can they obtain a synergistic liver function improving effect, but they can also improve the taste of fermented ginger, such as its spiciness and unpleasant taste. They can also improve the unique fermented odor of fermented ginger, making it fragrant and flavorful. Furthermore, they can be made to have a better color and dispersibility than when only fermented ginger is dissolved in water.

(Form of Use)
The liver function improving agent of the present invention has an improved liver function improving effect compared to those containing only fermented ginger or only other ingredients. It is sufficient that the product can be distinguished from other products in terms of being used for improving liver function, and for example, the liver function improving agent of the present invention may be indicated to have a function of improving liver function on the product itself, packaging, instruction manual, or advertising material.

Specific examples of applications of the liver function improving agent of the present invention include so-called health foods, such as pharmaceuticals (including quasi-drugs), cosmetics, foods for specified health uses, foods with nutrient function claims, and functional foods whose efficacy has been approved by a designated organization, such as functional foods.

The liver function improving agent of the present invention can be used externally or orally. There are no particular limitations on the external preparation, so long as it is applied to the skin, scalp, etc., and the form of the external preparation can be, for example, an ointment, cream, gel, lotion, emulsion, pack, poultice, or injection.

When the liver function improving agent of the present invention is used as an oral preparation, its form may be, for example, a tablet, capsule, powder, granule, liquid, granular, bar, plate, block, solid, pill, paste, cream, caplet, gel, chewable, or stick. Among these, the tablet, capsule, powder, granule, or liquid forms are particularly preferred because they are easy to ingest and have a liver function improving effect. Specific examples include supplements, food additives, packaged beverages filled in PET bottles, cans, bottles, etc., and instant powder (granule) beverages that are dissolved in water (hot water), milk, fruit juice, green juice, etc. and consumed. These are preferred because they are easy to eat and drink during meals and can be made more palatable.

The amount of fermented ginger and other ingredients contained in the liver function improving agent of the present invention may be appropriately determined within the range in which the effect is exhibited, and the agent may contain fermented ginger and at least one ingredient selected from the group consisting of (a) to (f) as active ingredients.

In general, when the liver function improving agent of the present invention is a medicine or supplement (tablets, capsules), the fermented ginger and other ingredients are preferably contained in an amount of 0.01 to 100% by mass, more preferably 0.1 to 85% by mass, and even more preferably 0.5 to 70% by mass, of the total amount calculated on a dry weight basis.

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

When the liver function improving agent of the present invention is an instant powdered drink (powder) or an instant granular drink (granule), the fermented ginger and other ingredients are preferably contained in an amount of 1 to 100% by mass, more preferably 5 to 90% by mass, and even more preferably 10 to 80% by mass, of the total amount calculated on a dry weight basis.

In order to more effectively exert the effects of the present invention, the fermented ginger and other ingredients are preferably contained in an amount of 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 100% by mass, of the entire liver function improving agent of the present invention (excluding water) calculated on a dry mass basis.

There is no particular limit to the amount of intake of the liver function improving agent of the present invention, but from the viewpoint of more significantly exerting the effects of the present invention, it is preferable to take fermented ginger and other ingredients so that the daily intake is 50 mg/day or more, more preferably 100 mg/day or more, and even more preferably 200 mg/day or more. The upper limit is not particularly limited, but is, for example, 8 g/day, preferably 4 g/day. The liver function improving agent of the present invention can be stored as a daily dose in one container or divided into multiple containers, for example, 2 to 3, so that the daily intake is the above-mentioned amount.

The blending ratio of fermented ginger to 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, even more preferably in the range of 1:1 to 60:1, and particularly preferably in the range of 1:1 to 50:1, in terms of dry mass. By having the blending ratio of fermented ginger to other ingredients in the above range, the effects of the present invention can be more effectively exhibited.

The liver function improving agent of the present invention can be produced by known formulation methods by adding, as necessary, additives acceptable for oral use and ingredients other than fermented ginger and other ingredients.

In addition, examples of the liver function improving agent of the present invention include foods for improving liver function that contain fermented ginger and other ingredients, as well as foods for improving liver function obtained by adding fermented ginger and other ingredients to foods, such as foods in which the content of the fermented ginger and other ingredients of the present invention is increased compared to normal foods (including natural foods), and foods in which fermented ginger and other ingredients of the present invention have been added to foods that do not normally contain the fermented ginger and other ingredients. The fermented ginger and other ingredients may be added separately or simultaneously, or may be added together with ingredients other than the fermented ginger and other ingredients.

One of the ways in which the liver function improving agent of the present invention can be used is by adding it to foods, such as beverages such as carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, smoothies, and green juice; frozen desserts such as ice cream, ice sherbet, and shaved ice; noodles such as soba, udon, harusame, Chinese noodles, and instant noodles; sweets such as candy, candy, gum, chocolate, tablet sweets, snacks, biscuits, jellies, jams, creams, baked goods, and bread; and processed seafood and livestock foods such as kamaboko, ham, and sausages. dairy products such as processed milk, fermented milk, yogurt, etc.; fats and oils such as salad oil, tempura oil, margarine, mayonnaise, shortening, whipped cream, dressing, etc. and processed foods made from them; seasonings such as sauces and soy sauce; retort pouch foods such as curry, stew, oyakodon, porridge, porridge, Chinese rice bowl, katsudon, tempura bowl, beef bowl, hayashi rice, omelet rice, oden, mapo dolphin, gyoza, shumai, hamburger steak, meatballs, various sauces, and various soups.

The present invention will now be described with reference to examples.

[Example 1]
(Method for producing fermented ginger 1)
3.5 kg of fresh ginger, which had been washed and cut into about four pieces, 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, the ginger was sterilized in an autoclave at 120°C for 20 minutes, and then aged at 75°C for 14 days. The aged ginger was then dried and crushed to obtain fermented ginger 1 of the present invention.

(Component Analysis)
The contents of gingerols and shogaols in fresh ginger and fermented ginger 1 were measured. Fresh ginger and fermented ginger 1 were each extracted with an extraction solvent of acetonitrile/water = 20/80, and the contents of gingerols and shogaols in the extract were measured by liquid chromatography.
The II C18 column was used, and the detector was a DAD (measurement wavelength 280 nm) 10 mm flow cell. The mobile phase A was ultrapure water, and the mobile phase B was acetonitrile. The flow rate was 0.7 mL/min, and the column temperature was 40° C.
As a result, the contents of gingerols and shogaols in fresh ginger were 56 mg/100 g gingerols and 1 mg/100 g shogaols, while the contents of gingerols and shogaols in fermented ginger 1 were 51 mg/100 g gingerols and 78 mg/100 g shogaols.

A test was conducted to confirm the improvement of liver function using Fermented Ginger 1 and other ingredients. Fermented Ginger 1 was sonicated in 20 volumes of 60% ethanol for approximately 1 hour, centrifuged, and the supernatant was concentrated and dried to obtain a dry powder, which was used in the test.

[Liver function improvement confirmation test]
(Preparation of sample solution)
Human hepatoma-derived cells (HepG2) cultured in 10% FBS-DMEM were suspended by trypsinization and seeded in each well of a 96-well plate at a cell density of 2.0 x 10 ⁴ cells/well. The cells were pre-cultured for 24 hours in a 5% CO ₂ incubator at 37°C. After removing the medium from each well, 100 μL of fermented ginger 1, other ingredients, or a sample combining these, prepared to a predetermined concentration using 10% FBS-DMEM, was added and cultured for 48 hours in a CO ₂ incubator. Fermented ginger 1 was dissolved in DMSO, adjusted to a predetermined concentration so that the final concentration of DMSO was 0.5%, and then filter-sterilized and serially diluted. Black pepper, Chinese pepper, Chinese wolfberry, yuzu, turmeric, white kidney bean, red ginger, capsaicin, piperine, β-carotene, curcumin, sesamin, shellac, and vitamin K were dissolved in DMSO, and the final concentration of DMSO was adjusted to a predetermined concentration of 0.5%, followed by filter sterilization and serial dilution. For other components other than those mentioned above, the test substance was dissolved in a medium, adjusted to a predetermined concentration, followed by filter sterilization and serial dilution. For the test group in which fermented ginger 1 was combined with other components, an equal amount of a medium containing a test substance at a double concentration was mixed to a predetermined concentration (DMSO final concentration 0.25%).

(Measuring method)
After 48 hours of culture, the medium was removed, and 150 μL of Cell Counting Kit-8 solution diluted 30-fold with serum-free DMEM was added. The cells were placed in a 37° C., 5% CO ₂ incubator to allow appropriate color development, and then the absorbance at 450 nm was measured.

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

The results are shown in Tables 1 to 7. Values other than the change value for each test group indicate the final concentration of fermented ginger 1 or other ingredients, all in μg/mL. The results of the liver function improvement confirmation test show the change value relative to the liver cell activation rate of the control.

For the rose in Table 1, a commercially available flower extract powder was used. For the Pu-erh, a commercially available raw material was used that was ground 7 times for 20 seconds in a bead shocker (rotation speed 2,300 rpm). For the coffee, commercially available instant granular coffee was used. For the black tea, commercially available tea bags were used.

In Table 2, Terminalia is a dried powder of the water extract of Terminalia bellirica fruit, pomegranate is a commercially available powder of flower extract, long pepper is a commercially available dried and crushed powder of fruit, cinnamon is a commercially available dried powder, white kidney bean is a commercially available dried powder of seeds, red ginseng is a commercially available dried powder of the water extract of rhizome, and mugwort is a dried powder of leaves.

The potato extract in Table 3 was "Potain" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract was "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the kudzu flower processed product was "Kudzu Flower Extract" manufactured by Toyo Shinyaku Co., Ltd.
All of the ingredients other than the pine bark extract, potato extract, and processed kudzu flower product listed in Table 3 were commercially available products.

The red koji in Table 4 was made by fermenting commercially available red koji mold with grains (rice, soybeans, etc.), and using dried, ground koji powder.

All other ingredients listed in Table 5 were commercially available.

All other ingredients listed in Table 6 were commercially available.

As shown in Tables 1 to 6, by combining fermented ginger 1 produced by the long-term manufacturing method with other specific components of the present invention, the liver cell activation rate was increased synergistically. Therefore, the liver function improving agent of the present invention can enhance the effects of increasing hepatic blood flow, promoting bile secretion, promoting liver tissue respiration, preventing or suppressing accumulation of fat in the liver, and suppressing viral, drug-induced, and alcoholic liver damage.

(Comparative Examples 40 to 44)
Using the same method as in Example 1, tests to confirm the liver function improvement of the following other ingredients were conducted. As a result, no synergistic effect in hepatocyte activation was confirmed for the beverage plant material Tieguanyin (Comparative Example 40), the spice Wolfberry (Comparative Example 41), the plant-derived ingredient β-carotene (Comparative Example 42), the amino acid L-lysine (Comparative Example 43), and the functional additive sodium bicarbonate (sodium bicarbonate, Comparative Example 44).

[Example 2]
(Method for producing fermented ginger 2)
A black koji mold A. awamori was added to a GE medium (liquid medium) containing glucose and yeast extract, and cultured in a liquid culture tank at 28 ° C. for 2 days. Thereafter, the cultured medium was diluted with GE medium so that the concentration was 3.8%, and dried ginger powder obtained by drying raw ginger was added to a concentration of 1%. The medium to which the dried ginger powder was added was cultured in a liquid culture tank at 28 ° C. for 6 days, and the dried ginger powder was fermented (fermentation process). After fermentation, the same dried ginger powder used in the fermentation process was added to a concentration of 3% (addition process). Immediately after the addition, heat treatment was performed at 115 to 120 ° C. under pressurized conditions for 2 hours (heating process). Then, it was dried by freeze-drying (drying process) to obtain fermented ginger 2 of the present invention.

(Component Analysis)
The contents of gingerols and shogaols in fresh ginger, dried ginger powder, and fermented ginger 2 were measured. The measurements were performed in the same manner as in Example 1.
As a result, the contents of gingerols and shogaols in fresh ginger were 48.3 mg/100 g of gingerols and 1.7 mg/100 g of shogaols, the contents of gingerols and shogaols in dry ginger powder were 1,265 mg/100 g of gingerols and 129 mg/100 g of shogaols, and the contents of gingerols and shogaols in fermented ginger 2 were 352 mg/100 g of gingerols and 466 mg/100 g of shogaols.

A liver function improvement test was conducted using the fermented ginger 2 and other ingredients obtained above.

[Liver function improvement confirmation test]
The test was carried out in the same manner as in Example 1, except that serum-free DMEM was used to prepare samples of fermented ginger 2, other ingredients, or a combination thereof to a predetermined concentration.

The results are shown in Tables 8 to 13. Values other than the change value for each test group indicate the final concentration of fermented ginger 2 or other ingredients, all in μg/mL. The results of the liver function improvement confirmation test show the change value relative to the liver cell activation rate of the control.

In Table 8, rooibos was made by crushing commercially available raw materials 7 times for 20 seconds using a bead shocker (rotation speed: 2,300 rpm), rose was made by using commercially available flower extract powder, and soy milk was made by using commercially available soy milk powder.

For yuzu in Table 9, commercially available dried and crushed skin including the seeds after squeezing the juice was used; for goji berries, commercially available dried and crushed fruit powder was used; for cinnamon, commercially available dried powder was used; and for white beans, commercially available dried seed powder was used.

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

The green chili fermented product in Table 11 is "green chili fermented extract" manufactured by Toyo Shinyaku, red koji is a dried powder of koji made by fermenting commercially available red koji mold with grains (rice, soybeans, etc.), and multi-grain koji is a dried powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, barnyard millet, millet, hawk's sorghum, purple black rice, rice flour) with koji mold.

All other ingredients listed in Table 12 were commercially available.

All other ingredients listed in Table 13 are commercially available. Iron was used in the form of ferric chloride.

As shown in Tables 8 to 13, by combining fermented ginger 2 produced by the short-time production method with other specific components of the present invention, the liver cell activation rate was synergistically increased. Therefore, the liver function improving agent of the present invention can enhance the effects of increasing hepatic blood flow, promoting bile secretion, promoting liver tissue respiration, preventing or suppressing accumulation of fat in the liver, and suppressing viral, drug-induced, and alcoholic liver damage.

(Comparative Examples 81 to 85)
Using the same method as in Example 2, tests were conducted to confirm the liver function improvement of the following other ingredients. As a result, no synergistic effect in hepatocyte activation was confirmed for the beverage plant material Tieguanyin (Comparative Example 81), the spice Artemisia vulgaris (Comparative Example 82), the plant-derived ingredient β-carotene (Comparative Example 83), the amino acid L-isoleucine (Comparative Example 84), and the functional additive L-tartaric acid (Comparative Example 85).

(Formulation Example 1: Lotion)
The composition for improving liver function of the present invention was prepared in the form of a lotion by mixing 0.01 parts by mass of fermented ginger 1 extract, 0.01 parts by mass of pine bark extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, 3 parts by mass of pentylene glycol, 0.1 parts by mass of sodium hyaluronate, 0.01 parts by mass of citric acid, 0.02 parts by mass of sodium citrate, 0.1 parts by mass of xanthan gum, 0.15 parts by mass of methylparaben, 0.2 parts by mass of carbomer, 0.03 parts by mass of sodium hydroxide, and the remainder of the water, with the total amount being 100 parts by mass. This lotion not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 2: Shampoo)
The composition for improving liver function of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by weight of fermented ginger 1 extract, 0.02 parts by weight of pomegranate flower extract, 7.5 parts by weight of sodium laureth sulfate, 4.2 parts by weight of cocamidopropyl betaine, 3 parts by weight of cocamide DEA, 0.1 parts by weight of 1,3-butylene glycol, 0.225 parts by weight of polyquaternium-10, 0.15 parts by weight of citric acid, 0.05 parts by weight of sodium citrate, 0.9 parts by weight of phenoxyethanol, and the remainder of the water, taking the total as 100 parts by weight. This shampoo not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 3: Soap)
The composition for improving liver function of the present invention was prepared in the form of soap by mixing and solidifying 0.5 parts by weight of pulverized fermented ginger 1, 0.5 parts by weight of soy protein, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 parts by weight of tetrasodium EDTA, 0.2 parts by weight of tetrasodium etidronate, and the remainder of the soap base, with the total weight being 100 parts by weight. This soap not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 4: Milk Lotion)
The composition for improving liver function of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by mass of fermented ginger 1 extract, 0.1 parts by mass of rose flower extract, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil, 1 part by mass of polypropylene glycol, 0.06 parts by mass of thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 parts by mass of sodium hydroxide, and the remaining part of purified water, with the total amount being 100 parts by mass. This emulsion not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 5: Cosmetic cream)
Based on a total of 100 parts by weight, fermented ginger 1 extract 0.1 parts by weight, red koji extract 0.1 parts by weight, squalane 15.0 parts by weight, octyldodecyl myristate 4.0 parts by weight, hydrogenated soybean phospholipid 0.2 parts by weight, butyl alcohol 2.4 parts by weight, hardened oil 1.5 parts by weight, stearic acid 1.5 parts by weight, lipophilic glycerin monostearate 1.5 parts by weight, polyglyceryl monostearate 0.5 parts by weight, 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 polymer 0.2 parts by weight, carboxyvinyl polymer 0.1 parts by weight, 1,3-butanediol 18.0 parts by weight, sodium hydroxide The composition for improving liver function of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of the fermented ginger 1 and the remainder purified water. This cosmetic cream not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 6: Pack Agent)
The composition for improving liver function of the present invention is prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 1 extract, 0.01 parts by weight of pyrroloquinone, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of perfume and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provides synergistic liver function improving effect, but also improves the unique fermented odor of fermented ginger 1, and is fragrant and favorable.

(Formulation Example 7: Tablets)
The composition for improving liver function of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by weight of fermented ginger 1 powder, 8 parts by weight of Terminalia bellirica fruit extract, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate, and the remaining part of cornstarch, with the total weight being 100 parts by weight. This tablet not only provided a synergistic liver function improving effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the flavor was fragrant and favorable.

(Formulation Example 8: Granules)
The composition for improving liver function of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger powder 1, 15 parts by mass of coffee extract, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic liver function improving effect, but also improved the taste, such as the spiciness and unpleasant taste, of fermented ginger 1. In addition, the unique fermented odor of fermented ginger 1 was improved, resulting in a highly fragrant and pleasant flavor.

(Formulation Example 9: Capsules)
The composition for improving liver function of the present invention was prepared in the form of a capsule by mixing 10 parts by weight of fermented ginger 1 extract, 20 parts by weight of crushed red ginseng powder, 8 parts by weight of lecithin, and the remaining part of olive oil, with the total weight being 100 parts by weight, and encapsulating the mixture in a capsule shell to prepare a composition for improving liver function of the present invention. This capsule not only exhibited a synergistic liver function improving effect, but also improved the taste of the spiciness and unpleasant taste of the fermented ginger 1 contained therein. In addition, the unique fermented odor of the fermented ginger 1 contained therein was improved, and the flavor was fragrant and pleasant.

(Formulation Example 10: Liquid)
The composition for improving liver function of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 1 extract powder, 3.0 parts by mass of Pu-erh tea extract, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remaining part by mass of purified water, with the total amount being 100 parts by mass. This liquid not only provided a synergistic liver function improving effect, but also improved the taste of fermented ginger 1, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the fragrance and flavor were favorable.

(Formulation Example 11: Lotion)
The composition for improving liver function of the present invention was prepared in the form of a lotion by mixing 0.01 parts by weight of fermented ginger 2 extract, 1 part by weight of soy milk powder, 10 parts by weight of glycerin, 3 parts by weight of diglycerin, 12 parts by weight of 1,3-butylene glycol, 3 parts by weight of pentylene glycol, 0.1 parts by weight of sodium hyaluronate, 0.01 parts by weight of citric acid, 0.02 parts by weight of sodium citrate, 0.1 parts by weight of xanthan gum, 0.15 parts by weight of methylparaben, 0.2 parts by weight of carbomer, 0.03 parts by weight of sodium hydroxide, and the remaining part of water, with the total weight being 100 parts by weight. This lotion not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 12: Shampoo)
The composition for improving liver function of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by mass of fermented ginger 2 extract, 0.02 parts by mass of rose flower extract, 7.5 parts by mass of sodium laureth sulfate, 4.2 parts by mass of cocamidopropyl betaine, 3 parts by mass of cocamide DEA, 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 the water, taking the total as 100 parts by mass. This shampoo not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 13: Soap)
The composition for improving liver function of the present invention was prepared in the form of soap by mixing and solidifying 0.5 parts by mass of pulverized fermented ginger 2, 2 parts by mass of pulverized wolfberry powder, 1 part by mass of olive oil, 0.1 part by mass of tetrasodium EDTA, 0.2 parts by mass of tetrasodium etidronate, and the remainder of the soap base, with the total amount being 100 parts by mass. This soap not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 14: Emulsion)
The composition for improving liver function of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by mass of fermented ginger 2 extract, 0.1 parts by mass of ginsenoside, 3 parts by mass of sucrose fatty acid ester, 12 parts by mass of glycerin, 6 parts by mass of squalane, 24 parts by mass of dimethyl silicone oil, 1 part by mass of polypropylene glycol, 0.06 parts by mass of thickener, 0.2 parts by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 parts by mass of sodium hydroxide, and the remaining part of purified water, with the total amount being 100 parts by mass. This emulsion not only provides a synergistic liver function improving effect, but also improves the unique fermented odor of fermented ginger 2, and is fragrant and favorable.

(Formulation Example 15: Cosmetic cream)
Based on a total of 100 parts by weight, fermented ginger 2 extract 0.1 parts by weight, red koji extract 0.01 parts by weight, squalane 15.0 parts by weight, octyldodecyl myristate 4.0 parts by weight, hydrogenated soybean phospholipid 0.2 parts by weight, butyl alcohol 2.4 parts by weight, hardened oil 1.5 parts by weight, stearic acid 1.5 parts by weight, lipophilic glycerin monostearate 1.5 parts by weight, polyglyceryl monostearate 0.5 parts by weight, 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 polymer 0.2 parts by weight, carboxyvinyl polymer 0.1 parts by weight, 1,3-butanediol 18.0 parts by weight, sodium hydroxide The composition for improving liver function of the present invention was prepared in the form of a cosmetic cream by mixing 0.1 parts by mass of the fermented ginger 2 and the remainder purified water. This cosmetic cream not only provided a synergistic liver function improving effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 16: Pack Agent)
The composition for improving liver function of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of vitamin B2, 20.0 parts by weight of polyvinyl alcohol, 5.0 parts by weight of glycerin, 20.0 parts by weight of ethanol, 6.0 parts by weight of kaolin, 0.2 parts by weight of preservative, 0.1 parts by weight of fragrance, and the remaining part of purified water, with the total weight being 100 parts by weight. This pack not only provides a synergistic liver function improving effect, but also improves the unique fermented odor of fermented ginger 2, and is fragrant and favorable.

(Formulation Example 17: Tablets)
The composition for improving liver function of the present invention was prepared in the form of a tablet by mixing and tableting 10 parts by weight of fermented ginger 2 powder, 8 parts by weight of crushed rooibos powder, 5 parts by weight of vitamin B1, 20 parts by weight of crystalline cellulose, 50 parts by weight of lactose, 4 parts by weight of magnesium stearate, and the remaining part of cornstarch, with the total weight being 100 parts by weight. This tablet not only provided a synergistic liver function improving effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the composition had a good fragrance and a pleasant flavor.

(Formulation Example 18: Granules)
The composition for improving liver function of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 2 powder, 15 parts by mass of crushed yuzu powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic liver function improving effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma and flavor were favorable.

Formulation Example 19: Capsules
The composition for improving liver function of the present invention was prepared in the form of a capsule by mixing 10 parts by weight of fermented ginger 2 extract, 20 parts by weight of sesamin, 8 parts by weight of lecithin, and the remaining part of olive oil, with the total weight being 100 parts by weight, and encapsulating this in a capsule shell as the content liquid. This capsule not only provided a synergistic liver function improving effect, but also improved the taste of the content fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of the content fermented ginger 2 was improved, and the fragrance and flavor were favorable.

(Formulation Example 20: Liquid)
The composition for improving liver function of the present invention was prepared in the form of a liquid by mixing 0.84 parts by mass of fermented ginger 2 extract powder, 2.5 parts by mass of rooibos tea extract, 10 parts by mass of fructose glucose liquid sugar, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, 2 parts by mass of flavor preparation, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfame potassium, and the remaining part by mass of purified water, with the total amount being 100 parts by mass. This liquid not only provided a synergistic liver function improving effect, but also improved the taste of fermented ginger 2, such as the spiciness and unpleasant taste. In addition, the unique fermented odor of fermented ginger 2 was improved, and the fragrance and flavor were favorable.

Claims (1)

A liver function improving agent comprising fermented ginger and at least one component selected from the group consisting of sesamin, fermented green pepper, long pepper, and red ginseng.