JP6811948B2 - Glycation inhibitor - Google Patents

Description

The present invention relates to a saccharification inhibitor, and more particularly to a saccharification inhibitor characterized by containing fermented ginger and specific other components.

Fermented ginger plants contain a large amount of components such as gingerol and shogaol, and are known to have various effects such as bactericidal action, antioxidant action, and blood circulation promoting action.

In recent years, protein glycation reactions have occurred in vivo, and glycation products (advanced glycation end products, AGEs) produced by glycation action cause diabetic complications and cause skin aging phenomenon associated with aging. It has become clear that Therefore, various protein glycation inhibitors that inhibit the production of advanced glycation end products have been proposed (see Patent Documents 1 and 2).

Little research has been done on the effects of fermented ginger plants on the inhibition of the production of advanced glycation end products.

JP-A-2002-255813 Japanese Unexamined Patent Publication No. 2011-102270

An object of the present invention is to provide a saccharification inhibitor having a dramatically improved saccharification inhibitory action.

While the efficacy of fermented ginger has been attracting attention, the present inventors have further studied the efficacy, and found that the saccharification inhibitory ability can be dramatically improved by combining fermented ginger with a specific other component. We found it and came to complete the present invention. That is, it was found that the saccharification inhibitory ability can be synergistically improved by combining fermented ginger with a specific other component having almost no or small saccharification inhibitory ability.

That is, the present invention relates to a saccharification inhibitor characterized by containing fermented ginger and a specific other component.

According to the present invention, it is possible to provide a saccharification inhibitor having an excellent saccharification inhibitory action.

The saccharification inhibitor of the present invention is not particularly limited as long as it contains fermented ginger and a specific other component, and the saccharification inhibitor of the present invention has an excellent saccharification inhibitory action. Due to its excellent glycation inhibitory action, it is possible to inhibit the binding between sugar and protein and suppress the production of advanced glycation end products. By suppressing the production of advanced glycation end products, diabetic complications, arteriosclerosis, age-related sagging skin, wrinkles, dullness and the like can be prevented. In addition, since the production of advanced glycation end products can be suppressed by the excellent saccharification inhibitory action, the stability of the product can be improved by suppressing the saccharification reaction (Maillard reaction) of amino acids and proteins contained in the product. Can be done. Further, by suppressing the saccharification reaction, the color tone of the product can be stabilized.

[Fermented ginger]
The fermented ginger in the present invention contains gingerol in a larger amount than gingerol by converting gingerol into shogaol by fermenting a ginger family plant. In particular, shogaol is preferably contained 1.0 times or more, 1.1 times or more, and particularly 1.3 times or more that of gingerol. Further, it is preferable to contain shogaol 30 times or more, and particularly preferably 50 times or more, as compared with raw ginger.

(material)
The raw material of the fermented ginger of the saccharification inhibitor of the present invention is not particularly limited as long as it is a plant of the family Ginger, for example, Sanshu ginger, Omi ginger, Tananaka ginger, Kintoki ginger, Shizuoka No. 4, Huang. Various ginger such as ginger, earth ginger, and otafuku ginger can be mentioned. As the form of the ginger family plant raw material used in the present invention, the rhizome can be used as it is, or it can be used as a slice, a crushed product, a juice, a grated product, an extract or the like. Examples of the pulverized product include powders and granules. The juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extracting with a suitable solvent, and as the solvent, for example, water, ethanol, or hydrous ethanol can be used. The solvent 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 hydrous ethanol to a finely divided rhizome of a ginger family plant. At this time, the amount of the solvent added is equal to or more than the total amount of the ginger family plants, and after the addition, stirring is performed while heating to 60 ° C. or more. Stirring is performed for 1 hour or more, and the solution after stirring is filtered to obtain an extract. This extract can be concentrated and the amount and concentration can be adjusted as appropriate.

(Bacterial cells used for fermentation)
Examples of the method for fermenting the ginger plant raw material include self-fermentation, fermentation with bacterial cells or enzymes, and fermentation with bacterial cells is preferable because the metabolites produced by fermentation are diverse. As the bacterial cells, bacterial cells usually used for fermentation of aspergillus, yeast, lactic acid bacteria, acetobacter, Bacillus subtilis, etc. can be used, and even if the bacterial cells used in the present invention are one, two or more. It may be. In the present invention, starch, protein, fiber and the like of ginger plants can be decomposed by various enzymes, so that it is particularly preferable to use aspergillus.

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 preferably used. Specifically, Aspergillus awamori (Aspergillus aspergillus), Aspergillus saitoi (Aspergillus saitoi), Aspergillus nakazawai (Aspergillus nakazawai), Aspergillus nakazawai (Aspergillus nakazawai) Aspergillus luchensis (Aspergillus luchensis), Aspergillus niger (Black Aspergillus), Aspergillus kawachi (Aspergillus kawachii) (Aspergillus kawachii) (Aspergillus kawachii) (White Aspergillus) Aspergillus belonging to the genus Aspergillus can be mentioned.

Examples of yeasts include Devalomyces, Saccharomyces, Pichia, Kluyberomyces, Trulaspora, Schbia, Brettanomices, Cryptococcus, Elemoterium, Issachenchia, Croquera, Lipomyces. , Metoschniquoia, Rhodtorua, Pichia saccharomyces, Zygosaccharomyces, Candida. The yeast strain is not particularly limited as long as it belongs to the above-mentioned genus.

Examples of lactic acid bacteria include lactic acid bacteria of the genus Lactobacillus and Bifidobacterium of rods, the genus Leukonostock of cocci, the genus Pediococcus, the genus Streptococcus, and the genus Lactococcus, but also the genus Enterococcus and the genus Bagococcus. Lactic acid bacteria such as Carnobacterium, Aerococcus, and Tetragenococcus can be used. The lactic acid bacterium strain is not particularly limited as long as it belongs to the above-mentioned genus.

Examples of Bacillus subtilis include strains of the genus Bacillus. The Bacillus subtilis strain is not particularly limited as long as it belongs to the above-mentioned genus.

Examples of acetobacter include Acetobacter, Asaia, Acidomonas and the like. The acetic acid strain is not particularly limited as long as it belongs to the above-mentioned genus.

(Fermentation method)
As a specific method for producing fermented ginger of the saccharification inhibitor of the present invention, for example, after mixing a ginger family plant with a fermented solution of bacterial cells, a long time of 120 to 500 hours under the condition of 30 to 90 ° C. A method of aging with ginger (long-term manufacturing method), a fermentation step of fermenting ginger family plant raw materials, an addition step of adding ginger family plant raw materials to the fermented product, and a fermented product to which ginger family plant raw materials are added. Can be mentioned as a production method (short-time production method) having a heating step of heat-treating the product under pressure at a temperature exceeding 100 ° C. The long-term 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-term production method is a method in which an unfermented ginger family plant material is once added to a fermented product and then pressurized. This is a method of performing heat treatment at a high temperature under conditions. In the long-time production method, since there is no step of adding raw materials and no high-pressure heat treatment is performed, the cost is relatively lower than that of the short-time production method, and fermented ginger can be produced. In the short-term manufacturing method, since the process of adding the raw material and the high-pressure heat treatment are performed, the cost is higher than that of the long-term manufacturing 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 ginger plant raw material of the long-term production method, the fermentation is carried out, for example, under the conditions of 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 days, more preferably 5 to 22 days.

In addition, by fermenting ginger plants and then aging them by heating, the amount of shogaols can be enriched more than twice as much as the content of raw ginger.

Specifically, as a method for producing fermented ginger of the present invention by a long-term production method, for example, a ginger family plant is mixed with a fermented liquid and then aged under the condition of 30 to 90 ° C. for 120 to 500 hours. be able to.

As the fermented ginger of the present invention by the long-term production method used in the present invention, commercially available ginger may be used. When using a commercially available product, it is preferable to use fermented ginger whose content of shogaol is 50 times or more by fermentation as compared with raw ginger.

Next, the short-time manufacturing method will be further described.

In the fermentation step of fermenting the ginger family plant raw material by the short-time production method, the fermentation is carried out under the conditions of, for example, a temperature of 5 to 70 ° C, preferably 10 to 40 ° C, more preferably 15 to 30 ° C, and further preferably less than 30 ° C. , 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 one as the ginger family plant raw material used in the fermentation step, but those having different types and forms may be used. The amount of the ginger family plant raw material added is preferably 0.5 to 50 parts by mass, preferably 1 to 30 parts by mass, with respect to 1 part by mass of the ginger family plant raw material used in the fermentation step. .5 to 15 parts by mass is more preferable.

The heating step following the addition step is a step of heat-treating at a temperature exceeding 100 ° C. under pressure, and the treatment is carried out within a time such that fermentation of the ginger family plant raw material added in the addition step does not proceed sufficiently (start). ) Is preferable. Specifically, for example, it is preferable to carry out the treatment of the heating step within 12 hours after the treatment of the addition step, more preferably within 6 hours, further preferably within 3 hours, and within 1 hour. It is particularly preferable to do so.

As the heating conditions, the heating temperature is preferably 105 to 200 ° C., more preferably 105 to 180 ° C., further preferably 105 to 150 ° C., and particularly preferably 105 to 120 ° C. preferable. 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 production method and the short-term production method, as a method of allowing the bacterial cells to act on the ginger family plant raw material, a method of spraying or adding the bacterial cells or its culture medium to the ginger family plant raw material, or a method of culturing the ginger family plant raw material of the bacterial cells. Examples thereof include a method of immersing or adding in a solution, a method of spraying or adding an enzyme extracted from a bacterial cell or its culture solution, and the like, and the bacterial cell culture solution is cultured using a synthetic or natural medium. Examples thereof include a culture medium, a plant-derived culture medium, and an animal-derived culture medium.

As the culture solution of the bacterial cells, a fermented product obtained by fermenting an organic substance by the bacterial cells can be used, and as the organic substance, either a plant or an animal can be used, but a fermented product of a plant is preferable. The plants that can be used are not particularly limited, but are various grains such as rice, brown rice, barley, wheat and corn, beans such as soybeans, red beans and pea, mushrooms such as shiitake and mushrooms, apples, bananas and oranges. , Pear, strawberry, peach, oyster, grape, cherry, apricot and other fruits, lettuce, cabbage, vegetable, spinach, yomogi, hass root, gobo, radish, cub, carrot, eggplant, tomato, broccoli, cabbage, onion , Celery, Negi, Nira, Rakkyo, Ginger, Ukon, Potato, Sweet potato, Sugar cane, Tea, Olive, Ashitaba, Kale, Nigauri, Sesame and other vegetables, Almonds, Cashew nuts, Macademia nuts, Kuri, Walnuts and other nuts Can be mentioned. One type or a combination of two or more types may be used. These plants may be used raw, or may be fermented by adding bacterial cells after processing such as steaming and boiling. In that case, water may be added.

As these fermented products, the fermented products themselves can be used, but moromi mash used in the production of vinegar, miso, sake and the like, and lees remaining after fermentation may be used.

The ginger family plant material may be mixed with a solution of the cells or an enzyme extracted from the culture solution of the cells, and the mixture itself may be fermented by the cells or the enzyme extracted from the culture solution. At this time, by heating the mixture, the conversion of gingerols to shogaols can be promoted.

The animal-derived fermented product is not particularly limited, but a fermented product of milk such as bovidae can be used. In particular, milk is commercially available and is preferable because it is inexpensive and easily available.

As the form of fermented ginger used as the saccharification inhibitor of the present invention, the fermented ginger can be used as it is, or can be used as a pulverized product, an extract or the like. Examples of the pulverized product include pastes, powders, granules and the like. The extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extracting with a suitable solvent, and as the solvent, for example, water, ethanol, or hydrous ethanol can be used.

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

[Other ingredients]
The saccharification inhibitor of the present invention is characterized by containing fermented ginger and a specific other component, and as the specific other component, another component having little or little saccharification inhibitory ability is combined with fermented ginger. As long as it is a component capable of synergistically improving the saccharification inhibitory ability, it is not limited, but particularly includes at least one component selected from the group consisting of (a) to (f) described below. Is desirable.

(A) Beverage-based plant material In the saccharification inhibitor of the present invention, at least one beverage-based plant material selected from Pu'er, jasmine, rooibos, lemongrass, lavender, black tea and soymilk is used as other components together with fermented ginger. Is preferable. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory action can be obtained, but also the taste such as pungent taste and miscellaneous taste of fermented ginger can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the aroma and flavor can be made favorable. Further, it can be made to have excellent color and dispersibility as compared with the case where only fermented ginger is dissolved in water.

These beverage-based plant materials may be any part of the plant such as flowers, leaves, stems, roots, etc., but the parts normally used as tea are preferable, and the plant material itself (including dried matter) and its crushed material are preferable. Substances, juices, extracts, extracts and the like can be used. Examples of the pulverized product include powders and granules. The squeezed juice and the extract may be liquid, but can also be used as a paste or a dry powder. The extract can be obtained by extracting with a suitable solvent, and as the solvent, for example, water, ethanol, or hydrous ethanol can be used.

Pu'er is a type of Chinese tea (black tea) originating in Yunnan Province, People's Republic of China. There are raw tea and mature tea, and leaves and buds are usually used. Jasmine is a plant belonging to the family Oleaceae, and flowers are usually used as a beverage-based plant material. Rooibos is a plant belonging to the genus Cape Gorses of the family Leguminosae, and leaves and branches are usually used as a beverage-based plant material. Lemongrass is a plant belonging to the Gramineae family, and leaves are usually used as a beverage-based plant material. Lavender is a plant belonging to the Labiatae family, and flowers are usually used as a beverage-based plant material. As black tea, tea leaves and buds of raw tea of tea plant (Camellia sinensis) are wilted, kneaded, completely fermented, and dried. Soymilk is obtained by processing the seeds of a plant belonging to the genus Glycine of the family Leguminosae, and the seeds are directly squeezed or the seeds are boiled and then squeezed.

(B) Spices In the saccharification inhibitor of the present invention, at least one spice selected from terminaria, kuko, yuzu, white green beans, red ginseng, Chinese pepper, yomogi, red ginger and cinnamon is used together with fermented ginger. Is preferable. In the present invention, it is sufficient that these components are blended, and it is not necessary to blend them for the purpose of exerting the functions of so-called spices such as giving aroma and pungent taste. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory action can be obtained, but also the taste such as pungent taste and miscellaneous taste of fermented ginger can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the aroma and flavor can be made favorable. Further, it can be made to have excellent color and dispersibility as compared with the case where only fermented ginger is dissolved in water.

These spices may be any part of the plant such as flowers, leaves, stems, roots, etc., but the parts usually used as spices are preferable, and the plant material itself (including dried products), its crushed product, and squeezed product are preferable. Juice, extracts, extracts and the like can be used. Examples of the pulverized product include powders and granules. The juice or extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extracting with a suitable solvent, and as the solvent, for example, water, ethanol, or hydrous ethanol can be used.

The Taminaria, for example, Terminalia bellirica (belerica), Terminalia catappa, Terminalia tomentosa, Terminalia citrina, Terminalia phellocarpa, Terminalia copelandii, Terminalia brassi, Terminalia ivorensis, Terminalia superba, Terminalia arjuna, mention may be made of Terminalia chebula, etc., these Of these, Tropical almond (belerica) and Tropical almond chebula are preferable. Fruits are preferable as the site used as the plant material of the present invention.

(C) Plant-derived components In the saccharification inhibitor of the present invention, as other components together with fermented ginger, potato extract, pine bark extract, kudzu flower processed product, soybean protein, isoflavone, ginsenoside, teaflavin, caffeine, bioperine. , Piperine, curcumin and pyroloquinone are preferably used at least one plant-derived component. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory action can be obtained, but also the taste such as pungent taste and miscellaneous taste of fermented ginger can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the aroma and flavor can be made favorable. Further, it can be made to have excellent color and dispersibility as compared with the case where only fermented ginger is dissolved in water.

Examples of potato extracts include rhizome extracts such as Baron Yabu, Make-in, Kita Akari, Toya, Toyoshiro, Inca Awakening, Digima, and Tokachi Kogane. As the potato extract, a commercially available one can be used.

Examples of the pine bark extract include bark extracts of French coastal pine (Pinus Martina), caramatsu, black pine, Japanese red pine, etc. Among these, French coastal pine (Pinus Martina) which is rich in proanthocyanidins. Bark extract is preferred. As the pine bark extract, a commercially available one can be used.

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

The soybean protein, isoflavone, ginsenoside, theaflavine, caffeine, bioperine, piperine, curcumin and pyroloquinone are all not particularly limited, but commercially available ones may be used, and those extracted, separated and purified from plants may be used. It may be used, the extract may be used as it is, or it may be powder or granules obtained by drying the extract. The plant-derived component can be obtained by extracting with an appropriate solvent, and as the solvent, for example, water, ethanol, or hydrous ethanol can be used.

(D) Fermented product In the saccharification inhibitor of the present invention, it is preferable to use at least one fermented product selected from fermented green pepper or jiuqu as another component together with fermented ginger. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory action can be obtained, but also the taste such as pungent taste and miscellaneous taste of fermented ginger can be improved. In addition, the aroma and flavor can be preferable. Further, it can be made to have excellent color and dispersibility as compared with the case where 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 crushed. Further, it may be extracted from a fermented product, and the extract can be used as it is by pulverizing it. Examples of the pulverized product include powders and granules. The extract may be liquid, but can also be used as a paste or dry powder. The extract can be obtained by extracting with a suitable solvent, and as the solvent, for example, water, ethanol, or hydrous ethanol can be used.

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

The koji is not particularly limited as long as it is obtained by fermenting grains such as rice, wheat, soybean, foxtail millet, barnyard millet, and millet with aspergillus. As the aspergillus used for fermentation, any of yellow aspergillus, blue aspergillus, white aspergillus, black aspergillus, red aspergillus and the like may be used. Specifically, Aspergillus awamori (Aspergillus aspergillus), Aspergillus saitoi (Aspergillus saitoi), Aspergillus nakazawai (Aspergillus nakazawai), Aspergillus nakazawai (Aspergillus nakazawai) Aspergillus luchensis (Aspergillus luchensis), Aspergillus niger (Black Aspergillus), Aspergillus kawachi (Aspergillus kawachii) (Aspergillus kawachii) (Aspergillus kawachii) (White Aspergillus) Aspergillus belonging to the genus Aspergillus can be mentioned.

(E) Amino Acids In the saccharification inhibitor of the present invention, L-arginine, L-glutamic acid, L-serine, L-histidine, L-hydroxyproline, L-proline, L-lysine, L are used as other components together with fermented ginger. It is preferable to use at least one amino acid (including salt) selected from −leucine, L-isoleucine and L-tyrosine. Examples of the salt include sodium salts, hydrochlorides and the like. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory action can be obtained, but also the taste such as pungent taste and miscellaneous taste of fermented ginger can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the aroma and flavor can be made favorable. Further, it can be made to have excellent color and dispersibility as compared with the case where only fermented ginger is dissolved in water.

(F) Functional Additive The saccharification inhibitor of the present invention is selected from iron, vitamin B2, vitamin B3, vitamin K, L-tartrate acid, shelac, carrageenan, guar gum, xanthan gum and baking soda as other components together with fermented ginger. It is preferable to use at least one functional additive. In addition, iron as a functional additive of this invention includes the form of the compound containing these metals. When these other components are combined with fermented ginger, not only a synergistic saccharification inhibitory action can be obtained, but also the taste such as pungent taste and miscellaneous taste of fermented ginger can be improved. In addition, the unique fermented odor of fermented ginger can be improved, and the aroma and flavor can be made favorable. Further, it can be made to have excellent color and dispersibility as compared with the case where only fermented ginger is dissolved in water.

(Form of use)
The saccharification inhibitor of the present invention has an improved saccharification inhibitory action as compared with those containing only fermented ginger or other components. Any product that can be distinguished from other products in that it is used for saccharification inhibition.

Specific examples of the usage form of the saccharification inhibitor of the present invention include labeling of efficacy by a predetermined institution such as pharmaceuticals (including non-medicinal products), cosmetics, foods for specified health uses, foods with nutritional function, foods with functional claims, etc. The so-called health foods such as functional foods in which the above is recognized can be mentioned.

The glycation inhibitor of the present invention can be used for external use or oral use. The external preparation is not particularly limited as long as it is applied to the skin, scalp, etc., and its form is an ointment, a cream, a gel, a lotion, a milky lotion, a pack, a poultice, etc. Examples of the external preparation for skin, injection, and the like can be mentioned.

When the saccharification inhibitor of the present invention is used as an oral preparation, the forms thereof include, for example, tablets, capsules, powders, granules, liquids, granules, rods, plates, blocks, and solids. Examples thereof include shape agents, round agents, paste agents, cream agents, capsule agents, gel agents, chewable agents, stick agents and the like. Among these, tablets, capsules, powders, granules, and liquids are particularly preferable because they are easy to ingest and have an inhibitory effect on saccharification. Specifically, instant powder (granule) for dissolving in supplements, food additives, PET bottles, cans, bottled beverages, 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 and can enhance the palatability.

The content of fermented ginger and other components in the saccharification inhibitor 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 saccharification inhibitor of the present invention is a drug or supplement (tablet, capsule), fermented ginger and other components are contained in an amount of 0.01 to 100% by mass in terms of dry mass. Is more preferable, 0.1 to 85% by mass is more preferable, and 0.5 to 70% by mass is further preferable.

When the saccharification inhibitor of the present invention is a packaged beverage (liquid preparation), it is preferable that fermented ginger and other components are contained in an amount of 0.01 to 10% by mass in terms of dry mass, and 0.03 to 0.03 to It is more preferably contained in an amount of 6% by mass, and further preferably contained in an amount of 0.05 to 4% by mass.

When the saccharification inhibitor of the present invention is an instant powdered beverage (powder) or an instant granule beverage (granule), fermented ginger and other components are contained in an amount of 1 to 100% by mass in terms of dry mass. It is preferably contained, more preferably 5 to 90% by mass, and further preferably 10 to 80% by mass.

In order to exert the effect of the present invention more effectively, it is preferable that fermented ginger and other components are contained in an amount of 80% by mass or more of the total saccharification inhibitor of the present invention (excluding water) in terms of dry mass, 90. It is more preferably contained in an amount of 95% by mass or more, further preferably 95% by mass or more, and particularly preferably 100% by mass. Furthermore, when the saccharification inhibitor of the present invention contains any of the components (a) to (f), it is preferable that the contained component is composed only of the fermented ginger and other components of the present invention. That is, when the saccharification inhibitor of the present invention contains, for example, component (a) (beverage-based plant material), it should not contain beverage-based plant materials other than Pu'er, jasmine, rooibos, lemongrass, lavender, black tea and soymilk. It is preferable to configure in.

The intake of the saccharification inhibitor of the present invention is not particularly limited, but from the viewpoint of exerting the effect of the present invention more remarkably, the daily intake of fermented ginger and other components should be 50 mg / day or more. It is preferable to take it so as to be 100 mg / day or more, and it is more preferable to take it so as to be 200 mg / day or more. The upper limit is not particularly limited, but is, for example, 8 g / day, preferably 4 g / day. The saccharification inhibitor of the present invention can be contained in one container, or divided into a plurality of containers, for example, 2 to 3 so as to have the daily intake as the daily intake.

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

The saccharification inhibitor of the present invention can be produced by a known formulation method by adding an additive that is acceptable for oral use, fermented ginger and components other than other components, if necessary.

In addition, examples of the saccharification inhibitor of the present invention include saccharification-inhibiting foods containing fermented ginger and other components, and saccharification-inhibiting foods obtained by adding fermented ginger and other components to foods. For example, for foods in which the content of the fermented ginger of the present invention and other ingredients is increased as compared with ordinary foods (including natural foods), and foods which do not usually contain the fermented ginger and other ingredients of the present invention. Fermented ginger and foods containing other ingredients can be mentioned. The fermented ginger and other components may be added separately, simultaneously, or together with other components other than fermented ginger and other components.

As one of the forms of use of the saccharification inhibitor of the present invention, it can be added to foods, and the foods include, for example, carbonated drinks, nutritional drinks, fruit drinks, lactic acid drinks, smoothies, green juices and the like; ice cream. , Ice sherbet, frozen desserts such as shaved ice; noodles such as soba, udon, harusame, Chinese noodles, instant noodles; candy, candy, gum, chocolate, lock confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery, bread, etc. Confectionery; processed marine and livestock foods such as kamaboko, ham and sausage; 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 and their processing Foods; Sauces, seasonings such as soy sauce; curry, stew, parent and child bowl, porridge, miscellaneous dishes, Chinese bowl, and bowl, tempura bowl, beef bowl, hayashi rice, omelet rice, oden, marbo dough, dumplings, shumai, hamburger, meat balls, Retort pouch foods such as various sauces and various soups can be mentioned.

In addition, the saccharification inhibitor of the present invention can also be used as a stabilizer for products such as pharmaceuticals, cosmetics and health foods. The anti-glycation agent of the present invention can improve the stability of the product, for example, by suppressing the saccharification reaction of the components in the product.

Hereinafter, the present invention will be described based on examples.

[Example 1]
(Manufacturing method of fermented ginger 1)
To a koji liquor prepared by adding 2 L of water to 100 g of rice koji (white rice fermented with commercially available white koji), washed, 3.5 kg of raw ginger cut into four pieces was added, and the mixture was immersed for 10 minutes. After soaking, ginger was taken out from the aspergillus 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, it was aged at 75 ° C. for 14 days. Then, the aged ginger was dried and pulverized to obtain the fermented ginger 1 of the present invention.

(Principal component analysis)
The contents of gingerols and shogaols contained in raw ginger and fermented ginger 1 were measured. The contents of gingerols and shogaols in the extracts of raw ginger and fermented ginger 1 extracted with an extraction solvent of acetonitrile / water = 20/80 were measured by liquid chromatography. For the measurement, a HitachiHigh-Tech LaChromUltra II C18 column was used, and a DAD (measurement wavelength 280 nm) 10 mm flow cell was used as the detector. As the mobile phase, ultrapure water was used for the A phase and acetonitrile was used for the B phase, the flow rate was 0.7 mL / min, and the column temperature was 40 ° C.
As a result, the contents of raw gingerols and shogaols were 56 mg / 100 g of gingerols and 1 mg / 100 g of shogaols, and the contents of fermented gingerols 1 gingerols and shogaols were 51 mg. / 100 g, Shogaols 78 mg / 100 g.

A saccharification inhibition confirmation test was conducted using fermented ginger 1 and other components. For fermented ginger 1, a solution sonicated in 20 times the amount of 60% ethanol was centrifuged for about 1 hour, and the obtained supernatant was concentrated with an evaporator, and dried dry powder was used. In addition, as a positive control, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), which is a typical saccharification inhibitor, was prepared.

[Glycation inhibition confirmation test]
(Preparation of sample solution)
Phosphate buffer powder (1/15 mol / l pH 7.2) (Wako Pure Chemical Industries, Ltd.) was dissolved in distilled water to prepare a 67 mM phosphate buffer (hereinafter abbreviated as 67 mM PB). In addition, D (+) glucose (Nacalai Tesque, Inc.) was dissolved in 67 mMPB to prepare a 200 mg / mL glucose solution, and albumin (bovine serum-derived corn fraction V, pH 7.0, for biochemistry) (Japanese). Kojunyaku Kogyo Co., Ltd. (hereinafter abbreviated as BSA) was dissolved in 67 mMPB to prepare 40 mg / mL BSA.

(Measuring method)
A predetermined amount of the test substance was dissolved in 67 mMPB to prepare a test substance solution, and the test substance solution, the glucose solution, the 67 mMPB BSA solution, and PB were mixed at the ratios shown in Table 1 to prepare the test solution and the control. For fermented ginger 1, vitamin K and shelac, the test substance was dissolved in DMSO and serially diluted to a predetermined concentration so that the DMSO concentration was 8%, and the final DMSO concentration was 1%. Fermented ginger 1 had a final concentration of 1.0 mg / mL in all test plots. For test substances other than fermented ginger 1, vitamin K and shellac, the test substances were dissolved in 67 mMPB, vortexed for 1 hour, and the supernatant was centrifuged at room temperature of 10000 g for 5 minutes and serially diluted with 67 mMPB.
Incubate the test solution or control at 60 ° C. for 48 hours, measure the fluorescence intensity at 440 nm when the test solution after incubation is excited at 370 nm with a spectrofluorometer, and use the following formula to measure the inhibition rate of advanced glycation end products (AGEs). (%) Was calculated.

The AGEs production inhibition rate of each test substance was calculated by the following formula.
Inhibition rate of AGEs production (%)
= (1-[(Sample test-Sample blank) / (Control test-Control blank)]) x 100
(In the formula, Sample test: Fluorescence intensity of test solution (test)
Sample blank: Fluorescence intensity of test solution (blank)
Control test: Fluorescence intensity of the control (test)
Control blank: Fluorescence intensity of control (blank))

The results are shown in Tables 2 to 7. Numerical values other than the AGEs production inhibition rate in each test group indicate the test concentration of fermented ginger 1 or other components, and the unit is mg / mL. The results of each test group show the relative inhibition rate when the AGEs production inhibition rate of the group to which fermented ginger 1 was added alone was set to 100.

Pu'er (leaves, stems), jasmine (flowers), Louis Bostee (leaves, branches), lemongrass (leaves) and lavender (flowers) listed in Table 2 are made from commercially available raw materials and bead shockers (number of revolutions 2,). A pulverized product crushed at 300 rpm) for 20 seconds × 7 times was used. As the black tea, a commercially available tea pack was used.

The terminaria listed in Table 3 is the dried powder of the water extract of the fruit of Terminaria beryrica, which is obtained from kuko (fruit), yuzu (skin containing seeds after squeezing), white ginseng (seed) and Chinese pepper (seed). For fruit), commercially available dried powder was used, and for red ginseng, commercially available dried powder of rhizome ethanol extract was used.

The potato extract shown in Table 4 is "Potein" manufactured by Toyo Shinyaku Co., Ltd., the pine bark extract is "Flavangenol" manufactured by Toyo Shinyaku Co., Ltd., and the Kuzuhana processed product is "Kuzuno" manufactured by Toyo Shinyaku Co., Ltd. "Flower extract" was used. Using. All the other components listed in Table 4 other than the potato extract and the pine bark extract were commercially available.

The red yeast rice listed in Table 5 is the dried and crushed powder of the red yeast rice produced by fermenting commercially available red yeast rice and grains (rice, soybeans, etc.), and the multi-grain koji is the commercially available grain koji (barley, soybean, etc.). We used the dried powder of Jiuqu, which was made by fermenting Awa, Hie, Kibi, Takakibi, Purple black rice, and rice flour) with Jiuqu.

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

All of the other components listed in Table 7 were commercially available. In addition, iron chloride was used as iron.

As shown in Tables 2 to 7, the AGEs production inhibition rate was synergistically increased by combining the fermented ginger 1 produced by the long-term production method with the specific other components of the present invention. Therefore, the saccharification inhibitor of the present invention can be used as a saccharification product production inhibitor.

(Comparative Examples 44 to 48)
Using the same method as in Example 1, a saccharification inhibition confirmation test was conducted by combining fermented ginger 1 and the following other components. As a result, iron Kannon (Comparative Example 44), which is a beverage-based plant material, and Yomogi, which is a spice (Comparison). Example 45), β-carotene (Comparative Example 46), which is a plant-derived component, L-tyrosine (Comparative Example 47), which is an amino acid, and baking soda (sodium hydrogen carbonate, Comparative Example 48), which is a functional additive, are AGEs. No synergistic effect of inhibition of production was confirmed.

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

(Principal component analysis)
The contents of gingerols and shogaols contained in raw ginger, dried powder of ginger and fermented ginger 2 were measured. The measurement was carried out in the same procedure as in Example 1.
As a result, the contents of raw gingerols and shogaols were 48.3 mg / 100 g of gingerols and 1.7 mg / 100 g of shogaols, and the contents of dried powder of gingerols and shogaols. 720 mg / 100 g of gingerols and 230 mg / 100 g of shogaols, and the contents of gingerols and shogaols of fermented gingerol 2 were 290 mg / 100 g of gingerols and 420 mg / 100 g of shogaols.

A saccharification inhibition confirmation test was conducted using the fermented ginger 2 and other components obtained above. For fermented ginger 2, a solution obtained by centrifuging a solution sonicated in 20 times the amount of 60% ethanol for about 1 hour was centrifuged, and the obtained supernatant was concentrated with an evaporator, and a dried dry powder was used. In addition, as a positive control, aminoguanidine (aminoguanidine hydrochloride, Cayman Chemical Co.), which is a typical saccharification inhibitor, was prepared.

[Glycation inhibition confirmation test]
The test was carried out in the same procedure as in Example 1 except that the test concentrations of fermented ginger 2 were all 0.500 mg / mL.

The results are shown in Tables 8 to 13. Numerical values other than the AGEs production inhibition rate in each test group indicate the test concentration of fermented ginger 2 or other components, and the unit is mg / mL. The result of the AGEs production inhibition test is shown by the relative inhibition rate when the inhibition rate of the group to which fermented ginger 2 is added alone is 100.

Jasmine (flowers), Louis Boss (leaves, branches), lemongrass (leaves) and lavender (flowers) listed in Table 8 are made from commercially available raw materials in a bead shocker (rotation speed 2,300 rpm) for 20 seconds x 7 A crushed product that was crushed once was used. As the soymilk, commercially available soymilk powder was used.

The terminaria shown in Table 9 used the dried powder of the water extract of the fruit of Terminalia bellirica, and the mugwort used the dried powder of the leaf. For red ginger or red ginseng, commercially available rhizome extract powder was used. For cinnamon, commercially available dry powder was used. Yuzu used commercially available dried and crushed rind containing seeds after squeezing.

As the pine bark extract shown in Table 10, "flavangenol" manufactured by Toyo Shinyaku Co., Ltd. was used, and all the components other than the pine bark extract were commercially available.

As the fermented green peppers shown in Table 11, "fermented green pepper extract" manufactured by Toyo Shinyaku was used. As the multi-grain koji, we used a dry powder of koji made by fermenting commercially available grain koji (barley, foxtail millet, Japanese millet, millet, hawk millet, purple black rice, rice flour) with aspergillus. As the red yeast rice, the dried ground powder of the red yeast rice produced by fermenting commercially available red yeast rice and grains (rice, soybean, etc.) was used.

All of the other components listed in Table 12 were commercially available.

All of the other components listed in Table 13 were commercially available. In addition, iron chloride was used as iron.

As shown in Tables 8 to 13, the AGEs production inhibition rate was synergistically increased by combining the fermented ginger 2 produced by the short-time production method with the specific other component of the present invention. Therefore, the saccharification inhibitor of the present invention can be used as a saccharification product production inhibitor.

(Comparative Examples 85-89)
Using the same method as in Example 2, a saccharification inhibition confirmation test was conducted by combining fermented ginger 2 produced by a short-time production method with the following other components. As a result, iron Kannon, which is a beverage-based plant material (Comparative Example 85) , Spicy pomegranate flower (Comparative Example 86), plant-derived component β-carotene (Comparative Example 87), amino acid L-leucine (Comparative Example 88), and functional additive vitamin K (Comparative Example 87). For 89), no synergistic effect of inhibiting AGEs production was confirmed.

(Formulation example 1: Toner)
With 100 parts by mass as a whole, 0.01 part by mass of fermented ginger 1 extract, 0.01 part 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, pench Lenglycol 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 The composition for inhibiting saccharification of the present invention was prepared by mixing parts by mass, 0.03 part by mass of sodium hydroxide and the water residue in the form of cosmetic water. This lotion not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 2: shampoo)
With 100 parts by mass as a whole, 0.01 part by mass of fermented ginger 1 extract, 0.02 part by mass of aloe 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. , 1,3-butylene glycol 0.1 part by mass, polyquaternium-10 0.225 part by mass, citric acid 0.15 part by mass, sodium citrate 0.05 part by mass, phenoxyethanol 0.9 part by mass and water residue The mixture was mixed to prepare the composition for inhibiting saccharification of the present invention in the form of shampoo. This shampoo not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 3: Soap)
100 parts by mass of fermented ginger, 0.5 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 parts by mass of EDTA-4 sodium, 0.2 parts by mass of etidronate 4 sodium and soap The composition for inhibiting saccharification of the present invention was prepared in the form of soap by mixing and solidifying the base residue. This soap not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 4: emulsion)
With 100 parts by mass as a whole, 0.1 part by mass of fermented ginger 1 extract, 0.1 part by mass of thiamine hydrochloride, 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 thickener, 0.2 part by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 part by mass of sodium hydroxide and the balance of purified water are mixed in the form of emulsion. The composition for inhibiting saccharification of the present invention was prepared. This milky lotion not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 5: Cosmetic cream)
100 parts by mass of the whole, fermented ginger 1 extract 0.1 parts by mass, rosemary extract 0.1 parts by mass, squalane 15.0 parts by mass, octyldodecyl myristate 4.0 parts by mass, hydrogenated soybean phospholipid 0 .2 parts by mass, butyl alcohol 2.4 parts by mass, hardened oil 1.5 parts by mass, stearate 1.5 parts by mass, proo oil type glycerin monostearate 1.5 parts by mass, polyglyceryl monostearate 0.5 parts by mass Parts, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of Sarashimitsurou, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, C10-30 alkyl modified A cosmetic cream by mixing 0.2 parts by mass of carboxyvinyl polymer, 0.1 parts by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, 0.1 parts by mass of sodium hydroxide and the balance of purified water. The composition for inhibiting saccharification of the present invention was prepared in this embodiment. This cosmetic cream not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 6: Packing agent)
With 100 parts by mass as a whole, 0.1 part by mass of fermented ginger 1 extract, 0.01 part by mass of soybean extract, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, kaolin 6. The composition for inhibiting saccharification of the present invention was prepared in the form of a pack by mixing 0 parts by mass, 0.2 parts by mass of the preservative, 0.1 parts by mass of the fragrance and the balance of purified water. This packing agent not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 7: Tablet)
With 100 parts by mass as a whole, 10 parts by mass of fermented ginger powder, 8 parts by mass of karin powder, 5 parts by mass of vitamin B, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate and the rest of corn starch are mixed. And by tableting, the composition for inhibiting saccharification of the present invention was prepared in the form of tablets. This tablet not only obtained a synergistic saccharification inhibitory effect, but also improved the taste of fermented ginger 1 such as pungent taste and miscellaneous taste. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma and flavor were also favorable.

(Formulation Example 8: Granules)
By mixing and granulating 10 parts by mass of 1 powder of fermented ginger, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the balance of crystalline cellulose, with the whole as 100 parts by mass, this is in the form of granules. The composition for inhibiting saccharification of the present invention was prepared. This granule not only obtained a synergistic saccharification inhibitory action, but also improved the taste such as pungent taste and miscellaneous taste of fermented ginger 1. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma and flavor were also favorable.

(Formulation Example 9: Capsule)
With 100 parts by mass as a whole, 10 parts by mass of fermented ginger extract, 20 parts by mass of ginger extract, 8 parts by mass of sashin and the balance of olive oil are mixed and prepared as a content liquid, which is encapsulated in a capsule shell. The composition for inhibiting saccharification of the present invention was prepared in the form of a capsule. Not only did this capsule provide a synergistic saccharification inhibitory effect, but the taste of the fermented ginger 1 contained therein, such as pungent taste and miscellaneous taste, was improved. In addition, the unique fermented odor of the fermented ginger 1 of the contents was improved, and the aroma and flavor were also preferable.

(Formulation Example 10: Liquid agent)
With 100 parts by mass as a whole, 0.84 parts by mass of fermented ginger 1 extract powder, 1 part by mass of vitamin B12, 10 parts by mass of high fructose corn syrup, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, fragrance preparation 2 The composition for inhibiting saccharification of the present invention was prepared in the form of a liquid preparation by mixing parts by mass, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfam potassium and the balance of purified water. This liquid preparation not only obtained a synergistic saccharification inhibitory action, but also improved the taste such as pungent taste and miscellaneous taste of fermented ginger 1. In addition, the unique fermented odor of fermented ginger 1 was improved, and the aroma and flavor were also favorable.

(Formulation example 11: Toner)
With 100 parts by mass as a whole, 0.01 part by mass of fermented ginger 2 extract, 0.01 part by mass of ginger extract, 10 parts by mass of glycerin, 3 parts by mass of diglycerin, 12 parts by mass of 1,3-butylene glycol, pentylene 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 The composition for inhibiting saccharification of the present invention was prepared in the form of a lotion by mixing parts, 0.03 part by mass of sodium hydroxide and the water residue. This lotion not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation example 12: shampoo)
With 100 parts by mass as a whole, 0.01 part by mass of fermented ginger 2 extract, 0.02 part by mass of aloe 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. , 1,3-butylene glycol 0.1 part by mass, polyquaternium-10 0.225 part by mass, citric acid 0.15 part by mass, sodium citrate 0.05 part by mass, phenoxyethanol 0.9 part by mass and water residue The mixture was mixed to prepare the composition for inhibiting saccharification of the present invention in the form of shampoo. This shampoo not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation example 13: soap)
With 100 parts by mass as a whole, 0.5 parts by mass of crushed fermented ginger, 2 parts by mass of glycerin, 1 part by mass of olive oil, 0.1 parts by mass of EDTA-4 sodium, 0.2 parts by mass of etidronate 4 sodium and soap The composition for inhibiting saccharification of the present invention was prepared in the form of soap by mixing and solidifying the base residue. This soap not only obtained a synergistic saccharification inhibitory action, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 14: Emulsion)
With 100 parts by mass as a whole, 0.1 parts by mass of fermented ginger 2 extract, 0.1 parts by mass of thiamine hydrochloride, 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 thickener, 0.2 part by mass of phenoxyethanol, 5 parts by mass of ethanol, 0.01 part by mass of sodium hydroxide and the balance of purified water are mixed in the form of emulsion. The composition for inhibiting saccharification of the present invention was prepared. This emulsion not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation example 15: Cosmetic cream)
100 parts by mass of the whole, fermented ginger 2 extract 0.1 parts by mass, rosemary extract 0.1 parts by mass, squalane 15.0 parts by mass, octyldodecyl myristate 4.0 parts by mass, hydrogenated soybean phospholipid 0 .2 parts by mass, butyl alcohol 2.4 parts by mass, hardened oil 1.5 parts by mass, stearate 1.5 parts by mass, proo oil type glycerin monostearate 1.5 parts by mass, polyglyceryl monostearate 0.5 parts by mass Parts, 0.8 parts by mass of behenyl alcohol, 0.7 parts by mass of polyglyceryl monomyristate, 0.3 parts by mass of Sarashimitsurou, 0.1 parts by mass of d-δ-tocopherol, 0.3 parts by mass of methylparaben, C10-30 alkyl modified A cosmetic cream by mixing 0.2 parts by mass of carboxyvinyl polymer, 0.1 parts by mass of carboxyvinyl polymer, 18.0 parts by mass of 1,3-butanediol, 0.1 parts by mass of sodium hydroxide and the balance of purified water. The composition for inhibiting saccharification of the present invention was prepared in this embodiment. This cosmetic cream not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 16: Packing agent)
With 100 parts by mass as a whole, 0.1 parts by mass of fermented ginger 2 extract, 0.01 parts by mass of soybean extract, 20.0 parts by mass of polyvinyl alcohol, 5.0 parts by mass of glycerin, 20.0 parts by mass of ethanol, and kaolin 6. The composition for inhibiting saccharification of the present invention was prepared in the form of a pack by mixing 0 parts by mass, 0.2 parts by mass of the preservative, 0.1 parts by mass of the fragrance and the balance of purified water. This packing agent not only obtained a synergistic saccharification inhibitory action, but also improved the peculiar fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 17: Tablet)
With 100 parts by mass as a whole, 10 parts by mass of fermented ginger 2 powder, 8 parts by mass of karin powder, 5 parts by mass of vitamin B, 20 parts by mass of crystalline cellulose, 50 parts by mass of lactose, 4 parts by mass of magnesium stearate and the rest of corn starch are mixed. And by tableting, the composition for inhibiting saccharification of the present invention was prepared in the form of tablets. Not only did this tablet have a synergistic saccharification inhibitory effect, but also the taste of fermented ginger 2 such as pungent taste and miscellaneous taste was improved. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma and flavor were also favorable.

(Formulation Example 18: Granules)
By mixing and granulating 10 parts by mass of fermented ginger 2 powder, 15 parts by mass of apple powder, 10 parts by mass of lactose, 1 part by mass of calcium stearate and the rest of crystalline cellulose, with the whole as 100 parts by mass, this is in the form of granules. The composition for inhibiting saccharification of the present invention was prepared. Not only did this granule have a synergistic saccharification inhibitory effect, but also the taste of fermented ginger 2 such as pungent taste and miscellaneous taste was improved. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma and flavor were also favorable.

(Formulation Example 19: Capsule)
With 100 parts by mass as a whole, 10 parts by mass of fermented ginger extract, 20 parts by mass of ginger extract, 8 parts by mass of lecithin and the balance of olive oil are mixed and prepared as a content liquid, which is encapsulated in a capsule shell. The composition for inhibiting saccharification of the present invention was prepared in the form of a capsule. Not only did this capsule provide a synergistic saccharification inhibitory effect, but the taste of the fermented ginger 2 contained therein, such as pungent taste and miscellaneous taste, was improved. In addition, the unique fermented odor of the fermented ginger 2 of the contents was improved, and the aroma and flavor were also preferable.

(Formulation Example 20: Liquid agent)
100 parts by mass of fermented ginger 2 extract powder, 0.84 parts by mass of vitamin B12, 10 parts by mass of high fructose corn syrup, 1 part by mass of citric acid, 0.02 parts by mass of sodium benzoate, fragrance preparation 2 The composition for inhibiting saccharification of the present invention was prepared in the form of a liquid preparation by mixing parts by mass, 0.05 parts by mass of sucralose, 0.03 parts by mass of acesulfam potassium and the balance of purified water. This liquid preparation not only obtained a synergistic saccharification inhibitory action, but also improved the taste such as pungent taste and miscellaneous taste of fermented ginger 2. In addition, the unique fermented odor of fermented ginger 2 was improved, and the aroma and flavor were also favorable.

Claims (2)

An oral saccharification inhibitor characterized by containing fermented ginger fermented with aspergillus and red ginger in the genus Ginger of the family Zingiberaceae . The oral saccharification inhibitor according to claim 1, wherein the ginger of the genus Ginger of the family Zingiberaceae is obtained by adding fermented ginger fermented with aspergillus and red ginger .