JP7539717B2 - Shogaol and/or gingerol absorption enhancer - Google Patents

Description

The present invention relates to an absorption enhancer for shogaol and/or gingerol, and more specifically, to an absorption enhancer for shogaol and/or gingerol that is characterized by containing fermented ginger and specific other components.

Shogaol and gingerol contained in plants of the Zingiberaceae family are known to have various efficacies and are used for many purposes. For example, Patent Document 1 describes the uses of shogaol as an antidiabetic drug, analgesic, antirheumatic drug, etc. Patent Document 2 describes the uses of shogaol as an anti-inflammatory agent, antioxidant, etc. Furthermore, Patent Document 3 describes that gingerol is effective in preventing and treating arthritis. In addition, shogaol and gingerol are known to have various efficacies such as sterilization, promotion of blood circulation, increase of body temperature, improvement of chills, anti-obesity, reduction of blood neutral fat, promotion of energy metabolism, and promotion of lipid metabolism.

However, shogaol and gingerol are difficult to ingest due to their strong spiciness, and the amount that can be ingested is limited, so there is a need to increase the absorption of shogaol and gingerol.

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

The object of the present invention is to provide an absorption enhancer for shogaol and/or gingerol that has a dramatically improved absorption enhancing effect for shogaol and/or gingerol.

As the efficacy of plants of the Zingiberaceae family has been attracting attention, the present inventors have further studied the efficacy of these plants and discovered that by combining fermented ginger with other specific components, the absorption-promoting ability of shogaol and/or gingerol can be dramatically improved, leading to the completion of the present invention. In other words, the inventors have discovered that by combining fermented ginger with other specific components that have little or no absorption-promoting ability of shogaol and/or gingerol, the absorption-promoting ability of shogaol and/or gingerol can be synergistically improved.

That is, the present invention relates to an absorption enhancer for shogaol and/or gingerol, which is characterized by containing fermented ginger and other specific components.

According to the present invention, it is possible to provide an absorption enhancer for shogaol and/or gingerol that has excellent absorption enhancing effect for shogaol and/or gingerol.

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

[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.

(Raw materials)
The raw material of the fermented ginger for the absorption promoter 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, juiced, grated, or extracted. Examples of the crushed material include powder and granules. The juice or extract may be in a liquid form, but it 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 ground 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 kawachi (Aspergillus Examples of koji fungi that belong to the Aspergillus genus include Aspergillus kawachii (white koji fungus) and Aspergillus oryzae (yellow koji fungus).

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 bacilli of the Lactobacillus and Bifidobacterium genera, and cocci of the Leuconostoc, Pediococcus, Streptococcus, and Lactococcus genera. Other lactic acid bacteria that can be used include Enterococcus, Bagococcus, Carnobacterium, Aerococcus, and Tetragenococcus. There are no particular limitations on the lactic acid bacteria strains, so long as they belong 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 genera.

Examples of acetic acid bacteria include those of the genus 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 absorption enhancer 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 material, an addition step of adding the ginger plant material to the fermented product, and a heating step of heat-treating the fermented product to which the ginger plant 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 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 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 a raw material and does not perform high-pressure heating, 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.

In addition, by fermenting ginger family plants and then heat-aging them, the amount of gingerols can be enriched to more than twice the amount contained 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.

The culture medium for the fungus can be a fermented product of the fungus fermenting organic matter. The organic matter can be either plants or animals, but plant fermentation is preferred. Examples of 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 can be used raw, or they can be processed by steaming, boiling, etc., and then the fungus can be added and fermented. Water can 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 the culture medium. At this time, the conversion of gingerols to shogaols can be promoted by heating the mixture.

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

The form of fermented ginger used as the absorption enhancer of the present invention may be the ginger obtained by fermentation as it is, or it may be crushed, extracted, or used as an extract. Examples of crushed ginger include paste, powder, and granules. 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 absorption enhancer of the present invention is characterized by containing fermented ginger and specific other ingredients. The specific other ingredients are not limited as long as they are other ingredients that have little or only a small absorption-enhancing ability and can synergistically improve the absorption-enhancing ability when combined with fermented ginger, but it is particularly desirable for the ingredient to contain at least one ingredient selected from the group consisting of (a) to (f) described below.

(a) Beverage Plant Material In the absorption enhancer of the present invention, it is preferable to use at least one beverage plant material selected from pu-erh, jasmine, black tea, coffee, soy milk, and rose as other components together with fermented ginger. When these other components are combined with fermented ginger, they not only provide a synergistic absorption-enhancing effect, but 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 provide a product with better color and dispersibility than a product in which 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.

Pu-erh is a type of Chinese tea (black tea) originating from Yunnan Province, People's Republic of China. It is available in both raw and aged forms, and the leaves and buds are usually used. Jasmine is a plant belonging to the Oleaceae family, and the flowers are usually used. Black tea is made from raw tea leaves and buds of Camellia sinensis that are withered, rolled, fully fermented, and dried. Coffee is a plant belonging to the Coffea genus of the Rubiaceae family, and the seeds are roasted and ground into powder. Soy milk is made from the seeds of a plant belonging to the Glycine genus of the Leguminosae family, and the seeds are either directly juiced or boiled and then juiced. Rose is a plant belonging to the Rosaceae family, and the flowers and fruit are usually used.

(b) Spices In the absorption promoter of the present invention, it is preferable to use at least one spice selected from terminalia, pomegranate, long pepper, cinnamon, Chinese pepper, black pepper, yuzu, sesame, mugwort, turmeric, white beans, wolfberry, red ginseng and red ginger 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 a fragrance or a spicy taste. When these other ingredients are combined with fermented ginger, not only can they obtain a synergistic absorption-promoting effect, but they can also improve the taste such as the spicy 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 absorption promoter 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, theaflavin, caffeine, chlorogenic acid, soy protein, isoflavone, curcumin, sesamin, ginsenoside, piperine, capsaicin, pyrroloquinone and β-carotene as other components together with fermented ginger. When these other components are combined with fermented ginger, not only can they obtain a synergistic absorption-promoting 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.

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.

Theaflavins, caffeine, chlorogenic acid, soybean protein, isoflavones, curcumin, sesamin, ginsenosides, piperine, capsaicin, pyrroloquinone and β-carotene are not particularly limited, and may be commercially available products, or may be products 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 may be obtained by extraction using a suitable solvent, and examples of the solvent that may be used include water, ethanol and aqueous ethanol.

(d) Fermented product In the absorption enhancer of the present invention, it is preferable to use a fermented green pepper product as another component together with fermented ginger. When this other component is combined with fermented ginger, not only can a synergistic absorption enhancing effect be obtained, but also the taste of fermented ginger, such as its spiciness and unpleasant taste, can be improved. In addition, it can have a rich fragrance and a pleasant flavor. Furthermore, it can have 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 dried and pulverized. It may also be extracted from the fermented product, or 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 product is not particularly limited, but a commercially available product may be used.

(e) Amino Acids In the absorption enhancer of the present invention, it is preferable to use at least one amino acid (including a salt) selected from L-alanine, L-arginine, and L-glutamine 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 absorption-enhancing 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 provide a product with a better color and dispersibility than a product in which only fermented ginger is dissolved in water.

(f) Functional Additives In the absorption enhancer of the present invention, it is preferable to use at least one functional additive selected from iron, vitamin B2, vitamin B3, vitamin K, citric acid, and sodium bicarbonate as other components together with fermented ginger. When these other components are combined with fermented ginger, not only can they obtain a synergistic absorption-enhancing 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 provide a product with better color and dispersibility than a product in which only fermented ginger is dissolved in water.

(Form of Use)
The absorption enhancer of the present invention has an improved absorption enhancing effect compared to one containing only fermented ginger. It is sufficient that the product can be distinguished from other products in terms of its use for enhancing absorption.

Specific examples of applications of the absorption enhancer of the present invention include medicines (including quasi-drugs), cosmetics, and so-called health foods, such as functional foods that have been approved by a designated organization for efficacy claims, such as foods for specified health uses, foods with nutrient functions, and foods with functional claims.

The absorption enhancer of the present invention can be used for external or oral administration. There are no particular limitations on the external preparation, so long as it is applied to the skin, scalp, etc., and its form can include external preparations for the skin such as ointments, creams, gels, lotions, emulsions, packs, and poultices, as well as injections.

When the absorption enhancer 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 an absorption-enhancing 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 increase palatability.

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

In general, when the absorption enhancer of the present invention is a pharmaceutical or supplement (tablet, capsule), the active ingredient is 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 mass calculated on a dry weight basis.

When the absorption enhancer of the present invention is a packaged beverage (liquid preparation), the active ingredient is 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 weight basis.

When the absorption enhancer of the present invention is an instant powdered beverage (powder) or an instant granular beverage (granule), the active ingredient is 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 active ingredient is preferably contained in an amount of 80% by mass or more of the entire absorption enhancer of the present invention (excluding water) in terms of dry mass, more preferably 90% by mass or more, even more preferably 95% by mass or more, and particularly preferably 100% by mass. Furthermore, when the absorption enhancer of the present invention contains any of the components (a) to (f), it is preferable that the components contained therein are composed only of the active ingredient of the present invention. In other words, when the absorption enhancer of the present invention contains, for example, component (a) (beverage plant material), it is preferable that it is composed so as not to contain beverage plant materials other than pu-erh, jasmine, black tea, coffee, soy milk, and rose.

There is no particular limit to the amount of intake of the absorption enhancer of the present invention, but from the viewpoint of more significantly exerting the effects of the present invention, it is preferable to take the active ingredient 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, and preferably 4 g/day. The absorption enhancer of the present invention can be stored as a daily amount 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 absorption enhancer 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 absorption promoter of the present invention include absorption-promoting foods containing fermented ginger and other ingredients, as well as absorption-promoting foods 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. When ingredients other than the fermented ginger and other ingredients are added, each ingredient may be added separately or simultaneously, or they may be added together with ingredients other than the fermented ginger and other ingredients.

One of the ways in which the absorption enhancer of the present invention can be used is by adding it to food. Examples of foods include 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 seafood and livestock products such as kamaboko, ham, and sausages. Examples include processed foods; 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 dressings, and processed foods made from them; seasonings such as sauces and soy sauce; and 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 be explained below based on 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. For the measurement, a Hitachi High-Tech LaChromUltra II C18 column was used, and a DAD (measurement wavelength 280 nm) 10 mm flow cell was used as the detector. The mobile phase used was ultrapure water for phase A and acetonitrile for phase B, and the measurement was performed at a flow rate of 0.7 mL/min and a column temperature of 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 to confirm the absorption promotion was conducted using fermented ginger 1 and other ingredients. For fermented ginger 1, a solution that had been sonicated in 20 times the amount of 100% ethanol for about 1 hour was centrifuged, and the resulting supernatant was concentrated in an evaporator and dried to obtain a dry powder.

[Confirmation test for promoting absorption of shogaol and/or gingerol]
(Preparation of fermented ginger 1-containing micelles)
15 μL of 10 mmol/L oleic acid, 15 μL of 20 mmol/L lysophosphotidylcholine, and 30 μL of 5 mM 2-monooleylglycerol were mixed and dried at 60° C. To the dried product, 75 μL of 40 mM sodium taurodeoxycholate hydrate dissolved in buffer, 15 μL of 100 mg/mL fermented ginger 1 dissolved in DMSO, and 210 μL of buffer were added, and sonication was performed for 15 seconds x 2 times after vortexing. The solution was ice-cooled before and after sonication to prevent the temperature of the solution from increasing due to sonication. The above solution was diluted 5-fold with buffer to final concentrations of 0.2 mmol/L lysophosphotidylcholine, 0.1 mmol/L 2-monooleylglycerol, 0.1 mmol/L oleic acid, 2 mM sodium taurodeoxycholate hydrate, 1 mg/mL fermented ginger 1, and 1% DMSO.

(Preparation of test substance solutions)
The micellar solution and each test substance prepared at a double concentration with 1% DMSO-containing buffer were mixed in equal amounts and then vortexed to prepare micelles containing fermented ginger 1 and test substance solutions. For fermented ginger 1 alone, the micelles containing fermented ginger 1 were mixed in equal amounts with 1% DMSO-containing buffer and vortexed.

Cell Culture and Addition of Test Substances
Human colon cancer cells (Caco-2) were cultured in a 75 cm2 flask in a 5% _CO2 incubator at 37°C. A normal medium was used as the medium. 600 μL of medium was added to a 24-well plate, and the insert well was transferred. 100 μL of cells suspended by trypsin treatment were seeded from the 75 cm2 flask to the insert well at a cell density of 4.0 × 104 cells/well. The cells were pre-cultured for about 11 to 13 days in a 5% _CO2 incubator at 37°C. The electrical resistance was measured using a Millicell ERS-2, and those with a value of 300 Ω ^cm2 or more were used. In addition, the test substances were grouped so that the average electrical resistance (n = 3) for each test substance was the same. After washing the insert wells with a buffer containing 1% DMSO, the prepared test substance solution was added to the mucosal side wells and cultured in a CO ₂ incubator for 90 minutes (n=3).

(Quantitative determination of gingerol and shogaol)
After the culture, the buffer in the wells on the basement membrane side was collected together (n=3) and dried using a centrifugal evaporator. When collecting, the outside of the insert well and the wells on the basement membrane side were washed with PBS containing 4 mM sodium taurodeoxycholate hydrate and collected. After drying, the wells were treated with glucuronidase using an enzyme solution and then dried again using a centrifugal evaporator. The dried product was dissolved in 200 μL of methanol and analyzed for 6-gingerol and 6-shogaol using liquid chromatography.
[Liquid Chromatography Operating Conditions]
Column: Hitachi High-Tech LaChromUltra II C18 (particle size 1.9 μm) L. 250 mm × I. D. 3.0 mm
Detector: DAD (measurement wavelength 280 nm) 10 mm flow cell
Mobile phase: A - ultrapure water B - acetonitrile Flow rate: 0.7 mL/min
Column temperature: 40°C
Injection volume: 10 μL

(Calculation of absorption rate of gingerol and shogaol)
The amounts of 6-gingerol and 6-shogaol in each well were calculated using the analytical values, and the absorption rate was calculated using the following formula. The absorption rate of the fermented ginger 1 alone group was used as a control to calculate the % of control.
Absorption rate (%) = amount of 6-gingerol in the well on the basement membrane side / amount of 6-gingerol in the well on the mucosal side × 100
% of control = Absorption rate of sample / Absorption rate of fermented ginger 1 x 100

As red ginger, another ingredient, contains gingerol, the absorption rate was calculated by subtracting the amount of gingerol that penetrated red ginger alone from the amount of ginger that penetrated red ginger alone only when combined with red ginger. In addition, an MTT assay was performed and it was confirmed that no cytotoxicity was observed in any of the test groups.

The results are shown in Tables 1 to 6. Values other than the absorption rate for each test group indicate the final concentration of Fermented Ginger 1 or other ingredients, all in units of μg/mL. The results of the absorption promotion confirmation test are shown as relative absorption rates, with the absorption rate for the group to which Fermented Ginger 1 was added alone set at 100.

For the Pu-erh and Jasmine listed in Table 1, commercially available raw materials were used, which were ground 7 times for 20 seconds in a bead shocker (rotation speed: 2,300 rpm). For the black tea, commercially available tea bags were used. For the coffee, commercially available instant granulated coffee was used, for the soy milk, commercially available soy milk powder was used, and for the rose, commercially available flower extract powder was used.

For the Terminalia listed in Table 2, we used a dried powder of the water extract of Terminalia bellirica fruit, for pomegranate, we used a commercially available powder of the flower, for pepper, we used a commercially available powder of dried and crushed fruit, for cinnamon, we used a commercially available powder, for Szechuan pepper, we used a commercially available powder of dried and crushed fruit, for black pepper, we used a commercially available powder, for yuzu, we used a commercially available powder of dried and crushed residue after squeezing juice, for sesame, we used a commercially available powder of dried and crushed black sesame seeds, for mugwort, we used a dried powder of leaves, for turmeric, we used a commercially available powder of dried and crushed rhizomes, for white kidney beans, we used a commercially available powder of dried seeds, for wolfberry, we used a commercially available powder of dried and crushed fruit, for red ginseng, we used a commercially available powder of dried ethanol extract of rhizomes, and for red ginger, we used a commercially available powder of extract of rhizomes.

The potato extract listed 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 other ingredients listed in Table 3 other than the pine bark extract, potato extract, and kudzu flower processed product are commercially available.

The fermented green chili pepper listed in Table 4 was "Fermented Green Chili Pepper Extract" manufactured by Toyo Shinyaku.

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 the specific other ingredients of the present invention, the absorption enhancer of the present invention has an excellent absorption-enhancing effect for shogaol and/or gingerol. The excellent absorption-enhancing effect can further enhance effects such as bactericidal effect, antioxidant effect, anti-inflammatory effect, blood circulation promoting effect, body temperature increasing effect, chill relief effect, anti-obesity effect, blood neutral fat reducing effect, joint pain relief, energy metabolism promoting effect, and lipid metabolism promoting effect.

(Comparative Example 2)
Using the same method as in Example 1, a test was conducted to confirm the promotion of absorption of gingerol or gingerol components by combining fermented ginger 1 with the following other ingredients. However, no synergistic effect of promoting absorption of gingerol and gingerol was confirmed for the spice mugwort (Comparative Example 2).

[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. The cultured medium was then diluted with GE medium to a concentration of 3.3%, and dried ginger powder obtained by drying raw ginger was added to a concentration of 1%. The medium to which the 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 5 hours (heating process). Then, the mixture 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 gingerols and 1.7 mg/100 g shogaols, the contents of gingerols and shogaols in dry ginger powder were 670 mg/100 g gingerols and 60 mg/100 g shogaols, and the contents of gingerols and shogaols in fermented ginger 2 were 140 mg/100 g gingerols and 300 mg/100 g shogaols.

A test to confirm the promotion of absorption was conducted using the fermented ginger 2 and other ingredients obtained above. Fermented ginger 2 was prepared by sonicating a solution in 20 times the amount of 100% ethanol for approximately 1 hour, centrifuging the solution, concentrating the resulting supernatant in an evaporator, and drying to obtain a dry powder.

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

A test to confirm the absorption enhancement was conducted in the same manner as in Example 1, except that the fermented ginger 2-containing micelles obtained above were used.

The results are shown in Tables 7 to 11. Values other than the absorption rate for each test group indicate the final concentration of fermented ginger 2 or other ingredients, all in units of μg/mL. The results of the absorption promotion confirmation test are shown as relative absorption rates, with the absorption rate for the group to which fermented ginger 2 was added alone set at 100.

For the Pu-erh (leaves and stems) and Jasmine (flowers) listed in Table 7, commercially available raw materials were used, which were ground 7 times for 20 seconds in a bead shocker (rotation speed: 2,300 rpm). Commercially available tea bags were used for black tea (leaves and stems). Commercially available granulated instant coffee was used for coffee, commercially available soy milk powder was used for soy milk, and commercially available flower extract powder was used for rose.

For the Terminalia listed in Table 8, the dried powder of the water extract of Terminalia bellirica fruit was used; for Long Pepper, the dried and crushed powder of the commercially available fruit was used; for Sichuan pepper, the dried and crushed powder of the commercially available fruit was used; for Black Pepper, the dried powder of the commercially available piperine-containing extract was used; for Goji berry, the dried and crushed powder of the commercially available fruit was used; for Cinnamon, the dried powder was used; for Yuzu, the dried and crushed powder of the commercially available residue after squeezing juice was used; for Pomegranate, the dried and crushed powder of the commercially available flower extract was used; for Artemisia, the dried and crushed powder of the leaves was used; for White Bean, the dried powder of the commercially available seeds was used; for Turmeric, the dried and crushed powder of the commercially available rhizome was used; for Red Ginger, the dried powder of the commercially available rhizome extract was used; and for Red Ginseng, the dried powder of the commercially available water extract of the rhizome was used.

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

All other ingredients in Table 10 are commercially available. Iron was used in the form of ferric chloride.

All other ingredients in Table 11 were commercially available.

As shown in Tables 7 to 11, by combining fermented ginger 2 produced by the short-time production method with other specific ingredients of the present invention, the absorption enhancer of the present invention has an excellent absorption enhancing effect of shogaol and/or gingerol. The excellent absorption enhancing effect can enhance the effects of sterilization, antioxidant, anti-inflammatory, blood circulation promotion, body temperature increase, chill relief, anti-obesity, blood neutral fat reduction, joint pain relief, energy metabolism promotion, and lipid metabolism promotion.

(Comparative Examples 4 and 5)
Using the same method as in Example 2, a test was conducted to confirm the promotion of absorption of shogaol and/or gingerol by combining fermented ginger 2 with the other components listed below. As a result, no synergistic effect in promoting the absorption of shogaol and/or gingerol was confirmed for gingerol with the spice mugwort (Comparative Example 4) or with the plant-derived component pyrroloquinone (Comparative Example 5).

(Formulation Example 1: Lotion)
The absorption-promoting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by weight of fermented ginger 1 extract, 0.01 parts by weight of pine bark extract, 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 remainder of the water, with the total weight being 100 parts by weight. This lotion not only provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation example 2: Shampoo)
The following components were mixed, with the total weight being 100 parts by weight: 0.01 parts by weight of fermented ginger 1 extract, 0.02 parts by weight of red ginseng extract powder, 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 mixture was water, to prepare the absorption-promoting composition of the present invention in the form of a shampoo. This shampoo not only provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 3: Soap)
The absorption-promoting composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.5 parts by weight of pulverized fermented ginger 1, 0.25 parts by weight of caffeine, 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 absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 4: Milk Lotion)
The absorption-promoting composition of the present invention was prepared in the form of an emulsion by mixing 0.1 parts by weight of fermented ginger 1 extract, 0.1 parts by weight of vitamin B2, 3 parts by weight of sucrose fatty acid ester, 12 parts by weight of glycerin, 6 parts by weight of squalane, 24 parts by weight of dimethyl silicone oil, 1 part by weight of polypropylene glycol, 0.06 parts by weight of thickener, 0.2 parts by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 parts by weight of sodium hydroxide, and the remaining part of purified water, with the total weight being 100 parts by weight. This emulsion not only provided a synergistic absorption-promoting 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, chlorogenic acid 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 monostearate glycerin 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 absorption-promoting composition 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 absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and favorable.

(Formulation Example 6: Pack Agent)
The absorption-promoting composition of the present invention was 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 L-alanine, 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 provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 1, and was fragrant and preferable.

(Formulation Example 7: Tablets)
The composition for enhancing absorption 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 crushed yuzu 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 absorption enhancing 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 8: Granules)
The absorption-promoting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by weight of fermented ginger 1 powder, 15 parts by weight of ground wolfberry powder, 10 parts by weight of lactose, 1 part by weight of calcium stearate, and the remaining part of crystalline cellulose, with the total weight being 100 parts by weight. This granule not only provided a synergistic absorption-promoting 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 9: Capsules)
The total amount was 100 parts by weight, and the mixture was prepared by mixing 10 parts by weight of fermented ginger 1 extract, 20 parts by weight of Terminalia bellirica extract, 8 parts by weight of lecithin, and the remaining part of olive oil, and the mixture was encapsulated in a capsule shell to prepare the absorption-promoting composition of the present invention in the form of a capsule. This capsule not only provided a synergistic absorption-promoting 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 favorable.

(Formulation Example 10: Liquid)
The absorption-promoting composition 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, 10 parts by mass of coffee 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 remainder, with the total amount being 100 parts by mass. This liquid not only provided a synergistic absorption-promoting 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 absorption-promoting composition of the present invention was prepared in the form of a lotion by mixing 0.01 parts by weight of fermented ginger 2 extract, 0.01 parts by weight of pine bark extract, 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 remainder of the water, with the total weight being 100 parts by weight. This lotion not only provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 12: Shampoo)
The absorption-promoting composition of the present invention was prepared in the form of a shampoo by mixing 0.01 parts by weight of fermented ginger 2 extract, 0.02 parts by weight of rose flower extract powder, 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, with the total weight being 100 parts by weight. This shampoo not only provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and preferable.

(Formulation Example 13: Soap)
The absorption-promoting composition of the present invention was prepared in the form of a soap by mixing and solidifying 0.5 parts by weight of pulverized fermented ginger 2, 0.75 parts by weight of red ginseng extract powder, 2 parts by weight of glycerin, 1 part by weight of olive oil, 0.1 part by weight of tetrasodium EDTA, 0.2 parts by weight of tetrasodium etidronate, and the remainder of the soap base, assuming the total amount to be 100 parts by weight. This soap not only provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation example 14: Emulsion)
Based on a total of 100 parts by mass, fermented ginger 2 extract 0.1 parts by mass, L-alanine 0.01 parts by mass, sucrose fatty acid ester 3 parts by mass, glycerin 12 parts by mass, squalane 6 parts by mass, dimethyl silicone oil 24 parts by mass parts by weight, 1 part by weight of polypropylene glycol, 0.06 parts by weight of a thickener, 0.2 parts by weight of phenoxyethanol, 5 parts by weight of ethanol, 0.01 parts by weight of sodium hydroxide, and the remainder of purified water were mixed together to form an emulsion. The absorption-promoting composition of the present invention was prepared. This emulsion not only provided a synergistic absorption-promoting effect, but also improved the distinctive fermented odor of fermented ginger 2, making it fragrant and desirable.

(Formulation Example 15: Cosmetic cream)
Based on a total of 100 parts by weight, the following ingredients are added: 0.1 part by weight of fermented ginger 2 extract, 0.1 part by weight of ginsenoside, 15.0 parts by weight of squalane, 4.0 parts by weight of octyldodecyl myristate, 0.2 parts by weight of hydrogenated soybean phospholipid, 2.4 parts by weight of butyl alcohol, 1.5 parts by weight of hardened oil, 1.5 parts by weight of stearic acid, 1.5 parts by weight of lipophilic glycerin monostearate, 0.5 parts by weight of polyglyceryl monostearate, 0.8 parts by weight of behenyl alcohol, 0.7 parts by weight of polyglyceryl monomyristate, 0.3 parts by weight of white beeswax, 0.1 parts by weight of d-δ-tocopherol, 0.3 parts by weight of methylparaben, 0.2 parts by weight of C10-30 alkyl-modified carboxyvinyl polymer, 0.1 parts by weight of carboxyvinyl polymer, 18.0 parts by weight of 1,3-butanediol, sodium hydroxide The absorption-promoting composition 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 absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 16: Pack Agent)
The absorption-promoting composition of the present invention was prepared in the form of a pack by mixing 0.1 parts by weight of fermented ginger 2 extract, 0.05 parts by weight of sodium bicarbonate, 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 provided a synergistic absorption-promoting effect, but also improved the unique fermented odor of fermented ginger 2, and was fragrant and favorable.

(Formulation Example 17: Tablets)
The absorption-promoting composition 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 processed kudzu flower, 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 absorption-promoting 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 rich fragrance and a pleasant flavor.

(Formulation Example 18: Granules)
The absorption-promoting composition of the present invention was prepared in the form of granules by mixing and granulating 10 parts by mass of fermented ginger 2 powder, 5 parts by mass of fermented green pepper, 10 parts by mass of lactose, 1 part by mass of calcium stearate, and the remaining part of crystalline cellulose, with the total amount being 100 parts by mass. This granule not only provided a synergistic absorption-promoting 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.

Formulation Example 19: Capsules
The composition for enhancing absorption of the present invention was prepared in the form of a capsule by mixing 10 parts by weight of fermented ginger 2 extract, 10 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 the mixture in a capsule shell to prepare the composition for enhancing absorption of the present invention. This capsule not only provided a synergistic absorption enhancing effect, but also improved the taste of the spiciness and unpleasant taste of the fermented ginger 2 contained therein. In addition, the unique fermented odor of the fermented ginger 2 contained therein was improved, and the flavor was fragrant and pleasant.

(Formulation Example 20: Liquid)
The absorption-promoting composition 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 black tea extract, 0.05 parts by mass of L-arginine, 0.05 parts by mass of L-glutamic acid, 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, assuming the total amount to be 100 parts by mass. This liquid not only provided a synergistic absorption-promoting 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)

An oral composition for anti-obesity comprising fermented ginger and baking soda.