Chalcone-containing formulation

Abstract

The purpose of the present invention is to improve dispersion stability of a formulation having a high concentration of chalcone. Prepared is a formulation containing (A) chalcone and (B) at least one type of solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically-decomposed lecithins, and saponins, wherein the chalcone is contained in an amount of 0.5 mass% or more based on the total amount of the formulation.

Description

Chalcone-containing preparations

[0001] The present invention relates to formulations containing chalcone.

[0002] Angelica keiskei (Ashitaba) is a plant of the Apiaceae family, genus Angelica. It is native to Japan and is known to grow wild in the southern part of the Kanto region and west, from the Boso Peninsula to the southern Kii Peninsula and the Pacific coast of the Izu Islands.

[0003] When the stems or leaves of Angelica keiskei are cut, a viscous, deep yellow juice comes out. This liquid, called yellow juice, contains chalcones, which have antibacterial properties as well as beauty and health benefits, and Angelica keiskei is used as a material for medicines and health foods (Non-Patent Document 1).

[0004] Kimiye Baba, Studies on the Chemical Components and Biological Activities of Angelica keiskei K oidzumi, Bulletin of Osaka University of Pharmaceutical Sciences, Vol.7, p.55-87 (2013)

[0005] As mentioned above, the yellow juice obtained from Angelica keiskei contains chalcone, but chalcone is poorly water-soluble, and as the concentration increases, the dispersion stability of the formulation deteriorates. Therefore, conventional chalcone-containing formulations contain chalcone at low concentrations.

[0006] However, as mentioned above, chalcone is a component that has various physiological activities, and therefore, there has been a demand for a formulation that has a high chalcone concentration and high dispersion stability.

[0007] Therefore, an object of the present invention is to provide a preparation having a high chalcone concentration and high dispersion stability.

[0008] As a result of extensive research, the present inventors have found that dispersion stability can be improved by adding a specific solubilizing component to a high concentration of chalcone, and have completed the present invention based on this finding.

[0009] The present invention includes the following aspects.

[0010] [1] A formulation comprising: (A) chalcone; and (B) at least one solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically decomposed lecithin, and saponin, wherein the chalcone accounts for 0.5% by mass or more of the total amount of the formulation.

[0011] [2] The formulation according to [1], wherein the chalcone is derived from Angelica keiskei (Angelica angelica) plant.

[0012] [3] The formulation according to [1] or [2], further comprising (C) at least one selected from the group consisting of propylene glycol, starch syrup, reduced starch syrup, glycerin, sugar alcohols, monosaccharides, dextrin, and maltodextrin.

[0013] [4] The formulation according to any one of [1] to [3], wherein the content of the component (B) is 0.1 to 100 parts by mass per part by mass of the component (A).

[0014] [5] The formulation according to [3] or [4], wherein the content of the component (C) is 0.01 to 100 parts by mass per part by mass of the component (A).

[0015] [6] A food or drink, cosmetic, daily necessities, or pharmaceutical product containing the formulation according to any one of [1] to [5].

[0016] [7] The preparation according to any one of [1] to [5], which is for enhancing sweetness.

[0017] [8] The formulation according to [7], wherein the sweetness is derived from sucrose.

[0018] [9] The formulation according to [7] or [8], wherein the sweetness enhancement is sweetness intensity and / or sweetness duration.

[0019] According to the present invention, by allowing a specific solubilizing component to coexist with a high concentration of chalcone, it is possible to provide a preparation with improved dispersion stability.

[0020] Figure 1 is a photograph showing the solubility of the test formulation in the comparative example. Figure 2 is a photograph showing the solubility of the test formulation in each example. Figure 3 is a photograph showing the solubility of the test formulation in each example. Figure 4 is a photograph showing the solubility of the test formulation in each example. Figure 5 is a photograph showing the solubility of the test formulation in each example. Figure 6 is a photograph showing the solubility of the test formulation in each example. Figure 7 is a photograph showing the solubility of the test formulation in each example. Figure 8 is a photograph showing the solubility of the test formulation in each example. Figure 9 is a photograph showing the solubility of the test formulation in each example. Figure 10 is a photograph showing the solubility of the test formulation in each example.

[0021] [Chalcone-containing preparation] In the present invention, the preparation contains (A) chalcone and (B) at least one solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically decomposed lecithin, and saponin.

[0022] (Component A: Chalcone) As described above, the leaves, stems, roots, and other parts of Angelica keiskei (Ashitaba, scientific name: Angelica keiskei) contain a highly viscous, deep yellow juice (also referred to as yellow juice in this specification). Chalcone is known as the main component that gives the yellow color.

[0023] Chalcone is known to have a 2',4-dihydroxychalcone skeleton represented by the following formula (1) as its basic skeleton.

[0024]

[0025] In the above formula 1, the chalcone preferably has a geranyl group at the 3'-position of the basic skeleton and / or a lower alkoxy group at the 4'-position.

[0026] As the chalcones, for example, chalcones derived from Angelica keiskei are preferred, and at least one chalcone selected from the group consisting of 4-hydroxyderricin and xanthoangelol is more preferred.

[0027] Among the chalcones, 4-hydroxyderricin has a methoxy group at the 4'-position of the above basic skeleton and is represented by the following formula (2).

[0028]

[0029] Xanthoangelol has a geranyl group at the 3'-position of the above basic skeleton and is represented by the following formula (3).

[0030]

[0031] In the chalcone derived from Angelica keiskei, the content of xanthoangelol per part by mass of 4-hydroxyderricin is not limited as long as the effects of the present invention are achieved, but examples include 0.1 to 10 parts by mass, 0.5 to 5 parts by mass, 1.0 to 3 parts by mass, and 1.5 to 2.5 parts by mass.

[0032] There are no particular limitations on the method for producing or obtaining chalcone, and chalcone may be derived from Angelica keiskei koidz. For example, chalcone may be synthesized using a known method, or a commercially available product may be used.

[0033] As the chalcone derived from Angelica keiskei, yellow juice derived from Angelica keiskei can also be used. Yellow juice derived from Angelica keiskei can be obtained from the whole plant or a part of the plant, for example, at least one selected from the group consisting of leaves, stems, roots, seeds, and flowers. As the solid content of yellow juice derived from Angelica keiskei, for example, a processed product obtained by crushing, crushing, grinding, squeezing, or the like of the whole plant, roots, stems, leaves, etc. of Angelica keiskei can be used.

[0034] Furthermore, as the chalcone derived from Angelica keiskei, an extract obtained by extracting the above-mentioned processed product or yellow juice with a solvent can also be used. When an extract is used as the chalcone derived from Angelica keiskei, the extraction method is not particularly limited. The Angelica keiskei extract is extracted with a solvent from the whole plant or a part thereof, for example, at least one fresh plant or dried product selected from the group consisting of leaves, stems, roots, seeds, and flowers, or from powder obtained by appropriately cutting, crushing, or pulverizing the plant or parts thereof.

[0035] Examples of solvents used for extraction include water, organic solvents, and aqueous organic solvents. By using an appropriate extraction solvent, an aqueous extract, an organic solvent extract, or an aqueous organic solvent extract of Angelica keiskei can be obtained. These extraction solvents are not limited, but include water, methanol, ethanol, ethylene glycol, 1,3-butylene glycol, isopropylene glycol, propylene glycol, glycerin, ethyl acetate, isopropyl alcohol, tetrahydrofuran, n-propanol, methyl ethyl ketone, dioxane, acetone, acetonitrile, acetic acid, dimethylformamide, n-hexane, and mixtures thereof. Among these extraction solvents, water, ethanol, or aqueous ethanol are particularly preferred from the viewpoint of achieving a higher effect of the present invention. The solvent concentration is not limited, but from the viewpoint of achieving a higher extraction efficiency, it can be used at a concentration of, for example, 100% to 40%, preferably 100% to 60%, and more preferably 100% to 80%. The extraction temperature is not limited, but from the viewpoint of obtaining higher extraction efficiency, it can be, for example, 20 to 100° C., preferably 22 to 80° C., and more preferably 25 to 60° C. The extraction time is not limited, but from the viewpoint of obtaining higher extraction efficiency, it can be, for example, 5 minutes to 14 days, preferably 10 minutes to 7 days, and more preferably 15 minutes to 5 days.

[0036] The extraction efficiency can be improved by adding an acid, alkali, or enzyme to Angelica keiskei before adding the extraction solvent.

[0037] The operation of adding the extraction solvent and stirring can be carried out by any known method, including, for example, a method of rotating an extraction vessel containing cut or crushed Angelica keiskei and the extraction solvent, a method of placing the extraction vessel in a magnetic or mechanical stirring device and mixing, and a method of shaking the extraction vessel.

[0038] To increase the extraction efficiency, it is also possible to perform multi-stage extraction using the same or multiple types of extraction solvents. When performing multi-stage extraction, the same or multiple types of extraction solvent are further added to the residue obtained in the first extraction stage, and the mixture is left at room temperature or heated, after which the extract of Angelica keiskei can be separated and extracted from the extract supernatant.

[0039] The supernatant can be used as it is as an extract of Angelica keiskei. Furthermore, the solid matter of yellow juice derived from Angelica keiskei can be separated and extracted from the supernatant. In this separation and extraction step, known methods can be used, such as filtration, centrifugation, suction, squeezing, etc.

[0040] A purified product, a solid content of yellow juice derived from Angelica keiskei koidz.com, can be prepared by further purifying the solid content before or after dilution or concentration. In addition to extraction with the above solvents, methods known to those skilled in the art, such as chromatography and ion exchange chromatography, can be used alone or in combination for the purification.

[0041] Examples of chromatographic methods include column chromatography using a normal-phase or reverse-phase carrier or ion-exchange resin, high-performance liquid chromatography, thin-layer chromatography, centrifugal liquid chromatography, etc., or a combination thereof. When using chromatographic methods, purification conditions such as carriers and elution solvents can be appropriately selected depending on the type of chromatographic method.

[0042] From the viewpoint of obtaining a greater effect of the present invention, the content of component (A) is 0.5% by mass or more, based on the total amount of the formulation, and can also be 0.6% by mass or more, 0.7% by mass or more, 0.8% by mass or more, 0.9% by mass or more, 1.0% by mass or more, 1.1% by mass or more, 1.2% by mass or more, 1.3% by mass or more, 1.4% by mass or more, 1.5% by mass or more, 1.6% by mass or more, 1.7% by mass or more, 1.8% by mass or more, 1.9% by mass or more, 1.0% by mass or more, 2.0% by mass or more, 2.2% by mass or more, 2.4% by mass or more, 2.6% by mass or more, 2.8% by mass or more, 3.0% by mass or more, etc.

[0043] Furthermore, from the viewpoint of obtaining a greater effect of the present invention, the content of component (A) can be 40% by mass or less, based on the total amount of the formulation, and can also be 35% by mass or less, 32% by mass or less, 30% by mass or less, 28% by mass or less, 25% by mass or less, 22% by mass or less, 20% by mass or less, 15% by mass or less, 12% by mass or less, 10% by mass or less, 5% by mass or less, etc.

[0044] From the viewpoint of obtaining a higher effect of the present invention, the content of the (A) component can be, for example, 0.5 to 40% by mass based on the total amount of the formulation, such as 0.6 to 40% by mass, 0.7 to 40% by mass, 0.8 to 40% by mass, 0.9 to 40% by mass, 1.0 to 40% by mass, 1.1 to 40% by mass, 1.2 to 40% by mass, 1.3 to 40% by mass, 1.4 to 40% by mass, 1.5 to 40% by mass, 0.5 to 35% by mass, 0.6 to 35% by mass, 0.7 to 35% by mass, 0.8 to 35% by mass, 0.9 to 35% by mass, 1.0 to 35% by mass, 1.1 to 35% by mass, 1.2 to 35% by mass, 1.3 to 35% by mass, 1.4-35 mass%, 1.5-35 mass%, 0.5-32 mass%, 0.6-32 mass%, 0.7-32 mass%, 0.8-32 mass%, 0.9-32 mass%, 1.0-32 mass%, 1.1-32 mass%, 1.2-32 mass%, 1.3-32 mass%, 1.4-32 mass%, 1.5-32 Mass%, 0.5-30 mass%, 0.6-30 mass%, 0.7-30 mass%, 0.8-30 mass%, 0.9-30 mass%, 1.0-30 mass%, 1.1-30 mass%, 1.2-30 mass%, 1.3-30 mass%, 1.4-30 mass%, 1.5-30 mass%, etc. It is also possible. In another embodiment, the content of component (A) can be, for example, 0.5 to 30% by mass, 0.6 to 25% by mass, 0.7 to 20% by mass, 0.8 to 15% by mass, 0.9 to 10% by mass, 1.0 to 5% by mass, etc., based on the total amount of the formulation.

[0045] (Component B: Solubilizing Component) As shown in the examples below, it has been found that the dispersion stability of a high concentration of chalcone can be improved by adding at least one solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically decomposed lecithin, and saponin as component B. Component B is not limited, but is preferably at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, enzymatically decomposed lecithin, and saponin, and more preferably at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, and saponin. These components B may be synthesized or commercially available products may be used.

[0046] The sucrose fatty acid ester is not limited as long as it exhibits the effects of the present invention, and examples thereof include sucrose laurate, sucrose myristate, sucrose palmitate, sucrose stearate, sucrose oleate, sucrose behenate, sucrose erucate, etc., and these may be used alone or in combination of two or more. Commercially available sucrose fatty acid esters include, for example, Ryoto Sugar Ester (manufactured by Mitsubishi Chemical Corporation).

[0047] The glycerin fatty acid ester is not limited as long as it exhibits the effects of the present invention, and examples thereof include monoglycerin fatty acid esters (glyceryl monostearate, etc.), polyglycerin fatty acid esters (decaglycerin stearate, pentaglycerin stearate, diglycerin palmitate, etc.), polyglycerin condensed ricinoleate, organic acid monoglycerides, etc., and these may be used alone or in combination of two or more. Commercially available glycerin fatty acid esters include Poem DO-100V (manufactured by Riken Vitamin Co., Ltd.), Ryoto Polyglycerol Ester (manufactured by Mitsubishi Chemical Corporation), and Sunsoft Q (manufactured by Taiyo Kagaku Co., Ltd.).

[0048] The polyoxyethylene sorbitan fatty acid ester is not limited as long as it exhibits the effects of the present invention, and examples thereof include polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monomyristate, polyoxyethylene sorbitan monopalmitate, polyoxyethylene sorbitan monostearate, and polyoxyethylene sorbitan monooleate, and these may be used alone or in combination of two or more. Commercially available polyoxyethylene sorbitan fatty acid esters include, for example, Emazol (manufactured by Kao Corporation).

[0049] The enzymatically hydrolyzed lecithin is not limited as long as it exhibits the effects of the present invention, and may be any lecithin obtained by subjecting lecithin to the action of phospholipase A2 to hydrolyze the ester bond of the fatty acid at the 2-position. The lecithin used as the raw material is not limited, and examples thereof include soybean lecithin and egg yolk lecithin, and one type may be used alone, or two or more types may be used in combination. An example of a commercially available enzymatically hydrolyzed lecithin is Sun Lecithin (manufactured by Taiyo Kagaku Co., Ltd.).

[0050] Saponin is a general term for glycosides with sapogenin as the aglycone, and is not limited as long as the effects of the present invention are achieved, but examples thereof include quillaja saponin extracted from the bark of Quillaja saponin, which belongs to the Rosaceae family, and may be used alone or in combination of two or more. Commercially available saponins include Quillayanin (manufactured by Maruzen Pharmaceutical Co., Ltd.).

[0051] From the viewpoint of obtaining a higher effect of the present invention, the total content of component (B) can be, for example, 0.01 to 95% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 93% by mass, and even more preferably 0.5 to 92% by mass, based on the total amount of the formulation. In another embodiment, the total content of component (B) based on the total amount of the formulation can be, for example, 0.01 to 40 mass%, 0.05 to 40 mass%, 0.1 to 40 mass%, 0.5 to 40 mass%, 0.01 to 30 mass%, 0.05 to 30 mass%, 0.1 to 30 mass%, 0.5 to 30 mass%, 0.01 to 25 mass%, 0.05 to 25 mass%, 0.1 to 25 mass%, 0.5 to 25 mass%, 0.01 to 20 mass%, 0.05 to 20 mass%, 0.1 to 20 mass%, 0.5 to 20 mass%, 0.01 to 15 mass%, 0.05 to 15 mass%, 0.1 to 15 mass%, or 0.5 to 15 mass%, etc.

[0052] When a sucrose fatty acid ester is contained as component (B), the content of the sucrose fatty acid ester alone can be, for example, 0.01 to 95% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 93% by mass, even more preferably 0.5 to 92% by mass, even more preferably 0.5 to 50% by mass, even more preferably 0.5 to 45% by mass, even more preferably 0.5 to 40% by mass, and even more preferably 0.5 to 35% by mass, based on the total amount of the formulation. In another embodiment, the content of the sucrose fatty acid ester alone, based on the total amount of the formulation, can be, for example, 0.01 to 30 mass%, 0.05 to 30 mass%, 0.1 to 30 mass%, 0.5 to 30 mass%, 1.0 to 30 mass%, 0.01 to 28 mass%, 0.05 to 28 mass%, 0.1 to 28 mass%, 0.5 to 28 mass%, 1.0 to 28 mass%, 0.01 to 26 mass%, 0.05 to 26 mass%, 0.1 to 26 mass%, 0.5 to 26 mass%, 1.0 to 26 mass%, etc.

[0053] When a glycerin fatty acid ester is contained as component (B), the content of the glycerin fatty acid ester alone can be, for example, 0.01 to 95 mass% based on the total amount of the formulation, preferably 0.05 to 94 mass%, more preferably 0.1 to 93 mass%, even more preferably 0.5 to 92 mass%, even more preferably 0.5 to 50 mass%, even more preferably 0.5 to 45 mass%, even more preferably 0.5 to 40 mass%, and even more preferably 0.5 to 35 mass%. In another embodiment, the content of the glycerin fatty acid ester alone can be, for example, 0.01 to 30 mass%, 0.05 to 30 mass%, 0.1 to 30 mass%, 0.5 to 30 mass%, 1.0 to 30 mass%, 0.01 to 28 mass%, 0.05 to 28 mass%, 0.1 to 28 mass%, 0.5 to 28 mass%, 1.0 to 28 mass%, 0.01 to 26 mass%, 0.05 to 26 mass%, 0.1 to 26 mass%, 0.5 to 26 mass%, 1.0 to 26 mass%, etc., based on the total amount of the formulation.

[0054] When a polyoxyethylene sorbitan fatty acid ester is contained as component (B), the content of the polyoxyethylene sorbitan fatty acid ester alone can be, for example, 0.01 to 99% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 93% by mass, even more preferably 1.0 to 92% by mass, and particularly preferably 3 to 91% by mass, based on the total amount of the formulation. In another embodiment, the content of the polyoxyethylene sorbitan fatty acid ester alone can be, for example, 50 to 99% by mass, 60 to 99% by mass, 70 to 99% by mass, 80 to 99% by mass, 50 to 95% by mass, 60 to 95% by mass, 70 to 95% by mass, 80 to 95% by mass, 50 to 92% by mass, 60 to 92% by mass, 70 to 92% by mass, 80 to 92% by mass, etc., based on the total amount of the formulation.

[0055] When the enzymatically decomposed lecithin is contained as component (B), the content of the enzymatically decomposed lecithin alone can be, for example, 0.01 to 16 mass%, preferably 0.05 to 14 mass%, more preferably 0.1 to 12 mass%, and even more preferably 0.5 to 10 mass%, based on the total amount of the formulation.

[0056] When saponin is contained as component (B), the content of saponin alone can be, for example, 0.01 to 16% by mass, preferably 0.05 to 14% by mass, more preferably 0.1 to 12% by mass, and even more preferably 0.5 to 10% by mass, based on the total amount of the formulation. In another embodiment, the content of saponin alone can be, for example, 0.01 to 25% by mass, 0.05 to 25% by mass, 0.1 to 25% by mass, 0.5 to 25% by mass, 1.0 to 25% by mass, 0.01 to 20% by mass, 0.05 to 20% by mass, 0.1 to 20% by mass, 0.5 to 20% by mass, 1.0 to 20% by mass, 0.01 to 15% by mass, 0.05 to 15% by mass, 0.1 to 15% by mass, 0.5 to 15% by mass, or 1.0 to 15% by mass, based on the total amount of the formulation.

[0057] The content ratio of the (A) component to the (B) component is not particularly limited, but from the viewpoint of significantly exhibiting the effects of the present invention, the total content of the (B) component per 1 part by mass of the (A) component can be, for example, 0.1 to 100 parts by mass, preferably 0.5 to 80 parts by mass, more preferably 0.8 to 60 parts by mass, even more preferably 1.0 to 50 parts by mass, and particularly preferably 1 to 45 parts by mass. In another embodiment, the total content of the (B) component per 1 part by mass of the (A) component can be, for example, 0.1 to 40 parts by mass, 0.5 to 40 parts by mass, 1.0 to 40 parts by mass, 1.5 to 40 parts by mass, 0.1 to 30 parts by mass, 0.5 to 30 parts by mass, 1.0 to 30 parts by mass, 1.5 to 30 parts by mass, 0.1 to 20 parts by mass, 0.5 to 20 parts by mass, 1.0 to 20 parts by mass, 1.5 to 20 parts by mass, 0.1 to 15 parts by mass, 0.5 to 15 parts by mass, 1.0 to 15 parts by mass, 1.5 to 15 parts by mass, or the like.

[0058] When sucrose fatty acid esters are contained as component (B), the total content of the sucrose fatty acid esters relative to 1 part by mass of component (A) can be, for example, 0.1 to 100 parts by mass, preferably 0.5 to 90 parts by mass, more preferably 0.8 to 80 parts by mass, even more preferably 1.0 to 70 parts by mass, and particularly preferably 1.0 to 60 parts by mass.

[0059] When glycerin fatty acid esters are contained as component (B), the total content of the glycerin fatty acid esters relative to 1 part by mass of component (A) can be, for example, 0.1 to 100 parts by mass, preferably 0.5 to 90 parts by mass, more preferably 0.8 to 80 parts by mass, even more preferably 0.8 to 70 parts by mass, and particularly preferably 0.8 to 60 parts by mass.

[0060] When polyoxyethylene sorbitan fatty acid esters are contained as the component (B), the total content of the polyoxyethylene sorbitan fatty acid esters relative to 1 part by mass of the component (A) can be, for example, 0.1 to 50 parts by mass, preferably 0.5 to 48 parts by mass, more preferably 0.8 to 46 parts by mass, and even more preferably 1.0 to 44 parts by mass.

[0061] When enzymatically decomposed lecithin is contained as component (B), the total content of the enzymatically decomposed lecithin relative to 1 part by mass of component (A) can be, for example, 0.1 to 16 parts by mass, preferably 0.5 to 14 parts by mass, more preferably 0.8 to 12 parts by mass, and even more preferably 1.0 to 10 parts by mass.

[0062] When saponin is contained as component (B), the total content of saponin per 1 part by mass of component (A) can be, for example, 0.1 to 100 parts by mass, preferably 0.5 to 90 parts by mass, more preferably 0.8 to 80 parts by mass, even more preferably 0.8 to 70 parts by mass, and particularly preferably 0.8 to 60 parts by mass.

[0063] (Component C) In addition to the above components, from the viewpoint of significantly achieving the effects of the present invention, it is preferable that the component (C) contains at least one selected from the group consisting of propylene glycol, starch syrup, reduced starch syrup, glycerin, sugar alcohols, monosaccharides, dextrin, and maltodextrin, more preferably contains at least one selected from the group consisting of propylene glycol, starch syrup, reduced starch syrup, glycerin, sugar alcohols, and monosaccharides, and even more preferably contains at least one selected from the group consisting of propylene glycol, starch syrup, glycerin, maltitol, erythritol, sorbitol, xylitol, glucose, fructose, galactose, and mannose.These components B may be synthesized or commercially available products may be used.

[0064] Commercially available starch syrup includes, for example, Tetrasweet (manufactured by Nippon Corn Starch Co., Ltd.). Commercially available reduced starch syrup includes, for example, SE 600 (manufactured by Bussan Food Co., Ltd.). Commercially available dextrin includes, for example, Fibersol 2 (resistant dextrin), Max 1000 (both manufactured by Matsutani Chemical Co., Ltd.), and CAVAMAX (cyclodextrin, manufactured by CycloChem Co., Ltd.). Commercially available maltodextrin includes, for example, Max 2000N and TK-16 (manufactured by Matsutani Chemical Co., Ltd.).

[0065] From the viewpoint of obtaining a higher effect of the present invention, the total content of the component (C) can be, for example, 0.01 to 95% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 93% by mass, and even more preferably 0.5 to 92% by mass, based on the total amount of the formulation. In another embodiment, the total content of the component (C) can be, for example, 1.0 to 95% by mass, 5 to 95% by mass, 10 to 95% by mass, 15 to 95% by mass, 20 to 95% by mass, 25 to 95% by mass, 30 to 95% by mass, 35 to 95% by mass, 40 to 95% by mass, 45 to 95% by mass, 50 to 95% by mass, etc., based on the total amount of the formulation.

[0066] When propylene glycol is contained as component (C), the content of propylene glycol alone can be, for example, 0.01 to 96 mass%, preferably 0.05 to 94 mass%, more preferably 0.1 to 92 mass%, and even more preferably 0.5 to 90 mass%, based on the total amount of the formulation.

[0067] When starch syrup is contained as component (C), the content of the starch syrup alone can be, for example, 0.01 to 96% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 92% by mass, and even more preferably 0.5 to 90% by mass, based on the total amount of the formulation.

[0068] When reduced starch syrup is contained as component (C), the content of reduced starch syrup alone can be, for example, 0.01 to 96% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 92% by mass, and even more preferably 0.5 to 90% by mass, based on the total amount of the formulation.

[0069] When glycerin is contained as component (C), the content of glycerin alone can be, for example, 0.01 to 96 mass%, preferably 0.05 to 94 mass%, more preferably 0.1 to 92 mass%, and even more preferably 0.5 to 90 mass%, based on the total amount of the formulation.

[0070] When a sugar alcohol is contained as component (C), the content of the sugar alcohol alone can be, for example, 0.01 to 96% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 92% by mass, and even more preferably 0.5 to 90% by mass, based on the total amount of the formulation.

[0071] When a monosaccharide is contained as component (C), the content of the monosaccharide alone can be, for example, 0.01 to 96% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 92% by mass, and even more preferably 0.5 to 90% by mass, based on the total amount of the formulation.

[0072] When dextrin is contained as component (C), the content of dextrin alone can be, for example, 0.01 to 96 mass%, preferably 0.05 to 94 mass%, more preferably 0.1 to 92 mass%, and even more preferably 0.5 to 90 mass%, based on the total amount of the formulation.

[0073] When maltodextrin is contained as component (C), the content of maltodextrin alone can be, for example, 0.01 to 96% by mass, preferably 0.05 to 94% by mass, more preferably 0.1 to 92% by mass, and even more preferably 0.5 to 90% by mass, based on the total amount of the formulation.

[0074] The content ratio of the (A) component to the (C) component is not particularly limited, but from the viewpoint of significantly exhibiting the effects of the present invention, the total content of the (C) component per 1 part by mass of the (A) component can be, for example, 0.01 to 100 parts by mass, preferably 0.05 to 100 parts by mass, more preferably 0.1 to 98 parts by mass, even more preferably 0.5 to 96 parts by mass, and particularly preferably 1.0 to 95 parts by mass. In another embodiment, the total content of the (C) component relative to 1 part by mass of the (A) component is, for example, 0.1 to 95 parts by mass, 0.5 to 95 parts by mass, 1.0 to 95 parts by mass, 1.5 to 95 parts by mass, 0.1 to 90 parts by mass, 0.5 to 90 parts by mass, 1.0 to 90 parts by mass, 1.5 to 90 parts by mass, 0.1 to 88 parts by mass, 0.5 to 88 parts by mass, 1.0 to 88 parts by mass, 1.5 to 88 parts by mass, 0.1 to 70 parts by mass, 0.5 to 70 parts by mass, 1.0 It is also possible to set the amount to 70 parts by mass, 1.5 to 70 parts by mass, 0.1 to 40 parts by mass, 0.5 to 40 parts by mass, 1.0 to 40 parts by mass, 1.5 to 40 parts by mass, 0.1 to 40 parts by mass, 0.5 to 40 parts by mass, 1.0 to 40 parts by mass, 1.5 to 40 parts by mass, 0.1 to 20 parts by mass, 0.5 to 20 parts by mass, 1.0 to 20 parts by mass, 1.5 to 20 parts by mass, 0.1 to 10 parts by mass, 0.5 to 10 parts by mass, 1.0 to 10 parts by mass, 1.5 to 10 parts by mass, etc.

[0075] In the present invention, the formulation may be an aqueous formulation (mainly containing an aqueous or hydrophilic base or carrier) or an oily formulation (mainly containing an oily or hydrophobic base or carrier).

[0076] In the case of an aqueous formulation, the water content is, for example, preferably 50% by mass or more, more preferably 75% by mass or more, and even more preferably 90% by mass or more, based on the total amount of the formulation. It may also be 95% by mass or more, or 98% by mass or more. The base or carrier may also consist solely of water.

[0077] In the case of an oil-based preparation, the water content is, for example, preferably less than 50% by mass, more preferably 30% by mass or less, even more preferably 20% by mass or less, and particularly preferably 10% by mass or less, based on the total amount of the preparation.

[0078] (Food and drink composition, pharmaceutical composition, or feed) In the present invention, the preparation may be contained in a pharmaceutical composition, quasi-drug, food and drink composition, or feed for humans or animals. Alternatively, the preparation may first be made into a preparation to be incorporated into the pharmaceutical composition, quasi-drug, food and drink composition, or feed, and then incorporated into these.

[0079] <Food and drink composition> The formulation of the present invention may be a cosmetic food and drink composition. The food and drink composition may include functional foods (including foods with functional claims), foods for patients, and foods for specified health uses, as needed.

[0080] Examples of the form of the food and drink composition include beverages such as milk drinks, lactic acid bacteria drinks, carbonated drinks, fruit drinks (e.g., fruit juice drinks, soft drinks containing fruit juice, carbonated drinks containing fruit juice, and pulp drinks), vegetable drinks, vegetable and fruit drinks, and alcoholic beverages such as liqueurs, coffee drinks, powdered drinks, sports drinks, and supplement drinks; tea drinks such as black tea drinks, green tea, and blended tea (note that beverages and tea drinks are included in the term "beverages"); desserts such as puddings such as custard pudding, milk pudding, and fruit juice pudding, and jelly, bavarois, and yogurt; frozen desserts such as ice cream, ice milk, lacto ice cream, and frozen desserts; gums such as chewing gum and bubble gum (e.g., stick gum, sugar-coated granular gum); chocolates such as coated chocolates (e.g., marble chocolate, etc.) and flavored chocolates (e.g., strawberry chocolate, blueberry chocolate, and melon chocolate, etc.); Candies such as hard candies (e.g., bonbons, butterballs, marbles, etc.), soft candies (e.g., caramel, nougat, gummy candies, marshmallows, etc.), sugar-coated candies, drops, and taffy; confectioneries such as cookies and biscuits; soups such as consommé soup and potage soup; liquid condiments such as separate dressings, oil-free dressings, ketchup, sauces, and other condiments; jams such as strawberry jam, blueberry jam, marmalade, apple jam, apricot jam, preserves, and syrup; fruit liquors such as red wine; processed fruits for processing such as cherries, apricots, apples, strawberries, and peaches in syrup; processed agricultural products such as pickles; processed seafood products such as fish paste products; and processed grain foods such as bread, noodles (including non-fried noodles), bun dough, and rice. Examples of the food and beverage compositions also include semi-finished and intermediate products of these products. Furthermore, examples of food and drink compositions include nutritional supplement compositions in the same form as pharmaceuticals, such as tablets, capsules, and syrups.

[0081] The food and beverage composition may contain food additives used in the same manner as in ordinary foods and beverages. Particularly suitable additives include, but are not limited to, high-intensity sweeteners such as acesulfame K, sucralose, aspartame, advantame, saccharin, neotame, thaumatin, monellin, monatin, monk fruit extract, licorice extract, glycyrrhizin, stevia extract, enzyme-treated stevia, rebaudioside A, and stevioside. Other additives that may be added include acids, fatty acids, sugars other than those listed above, alcohols other than those listed above, antioxidants, proteins, peptides, amino acids, vitamins, minerals, thickening and stabilizing agents, auxiliary agents such as chelating agents, flavorings, spice extracts, antiseptics, preservatives, pH adjusters, stabilizers, surfactants other than those listed above, and the like.

[0082] The content of the preparation contained in the food or drink composition is preferably 0.01 to 100% by mass, more preferably 0.1 to 50% by mass, and even more preferably 0.2 to 25% by mass.

[0083] <Pharmaceutical Composition> The formulation of the present invention may be a pharmaceutical composition. Examples of dosage forms of pharmaceutical compositions (including quasi-drugs) include tablets (including lozenges and chewable tablets), pills, capsules, granules, powders, syrups, intravenous injections, intramuscular injections, suppositories, inhalants, transdermal agents, eye drops, and nasal drops. Examples of "quasi-drugs" include nutritional supplements, various supplements, toothpaste, mouth fresheners, odor control agents, hair care products, hair growth products, and skin moisturizers.

[0084] In addition, to prepare pharmaceutical preparations in such various dosage forms, other pharmaceutically acceptable excipients, binders, fillers, disintegrants, surfactants, lubricants, dispersants, buffers, preservatives, flavoring agents, fragrances, coating agents, carriers, diluents, other medicinal ingredients, etc. may be appropriately combined. Among these administration forms, oral administration is preferred, and oral liquid preparations can be prepared by conventional methods by adding flavoring agents, buffers, stabilizers, etc.

[0085] The content of the preparation contained in the pharmaceutical composition is preferably 0.01 to 100% by mass, more preferably 0.1 to 50% by mass, and even more preferably 0.2 to 25% by mass.

[0086] <Feed> The formulation of the present invention can be a feed. Examples of the feed include small animal feed for rabbits, rats, mice, etc., and pet food for dogs, cats, etc., and can be prepared in the same form as the above-mentioned food and drink composition as long as it can be ingested by pets.

[0087] The content of the preparation in the feed is preferably 0.01 to 100% by mass, more preferably 0.1 to 50% by mass, and even more preferably 0.2 to 25% by mass.

[0088] (Method for producing food and drink composition, pharmaceutical composition, or feed) There are no limitations on the method for producing the food and drink composition, pharmaceutical composition, or feed, and they can be produced by any known method.

[0089] [Preparation for Sweetness Enhancement] In the following examples, it was newly discovered that Angelica keiskei extract has the effect of enhancing the sweetness of foods and beverages. Therefore, in another embodiment, the present invention can provide a preparation for sweetness enhancement containing Angelica keiskei extract.

[0090] The type and content of component A (chalcone) in the sweetness enhancing preparation are as described above in [Chalcone-containing preparation]. The sweetness enhancing preparation can also contain the above-mentioned components B, C, and other components. In this case, the type and content of each component are as described above in [Chalcone-containing preparation].

[0091] The sweetness enhancing preparation is preferably contained in, for example, a pharmaceutical composition, a quasi-drug, a food or drink composition, or a feed in which sweetness enhancement is desired.

[0092] The amount of the sweetness enhancing preparation in a pharmaceutical composition, quasi-drug, food or beverage composition, or feed is not limited as long as the effects of the present invention are achieved, and examples include 0.001 to 1 mass%, 0.005 to 1 mass%, 0.01 to 1 mass%, 0.02 to 1 mass%, 0.001 to 0.8 mass%, 0.005 to 0.8 mass%, 0.01 to 0.8 mass%, 0.02 to 0.8 mass%, 0.001 to 0.5 mass%, 0.005 to 0.5 mass%, 0.01 to 0.5 mass%, 0.001 to 0.1 mass%, 0.005 to 0.1 mass%, and 0.01 to 0.1 mass%.

[0093] The type of sweetener is not particularly limited, but examples thereof include sucrose.

[0094] The sweetness enhancement is not particularly limited, but examples include sweetness intensity, sweetness duration, etc. In this specification, sweetness intensity refers to the sweetness intensity felt immediately after eating. Furthermore, sweetness duration refers to the sweetness intensity felt as an aftertaste 1 to 2 seconds after eating.

[0095] [Embodiments] The present invention is not limited to the above-described embodiments, but discloses the following embodiments.

[0096] A formulation comprising (A) chalcone, and (B) at least one solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically decomposed lecithin, and saponin, wherein the component (A) accounts for 0.5 mass% or more of the total amount of the formulation.

[0097] The formulation described above, wherein the component (A) is derived from Angelica keiskei.

[0098] The formulation described above, wherein the component (A) is at least one selected from the group consisting of 4-hydroxyderricin and xanthoangelol.

[0099] The formulation described above, wherein the content of xanthoangelol per part by mass of 4-hydroxyderricin is 0.1 to 10 parts by mass.

[0100] The formulation described above, wherein the content of the component (A) is 0.5 to 40% by mass based on the total amount of the formulation.

[0101] The formulation described above, wherein the content of the component (A) is 1.0 to 32% by mass based on the total amount of the formulation.

[0102] The formulation described above, wherein the component (B) is at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, and saponins.

[0103] The formulation described above, wherein the content of the component (B) is 0.01 to 95% by mass based on the total amount of the formulation.

[0104] The formulation described above, wherein the total content of the component (B) is 0.1 to 100 parts by mass per part by mass of the component (A).

[0105] The formulation described above, wherein the total content of the component (B) is 0.5 to 20 parts by mass per part by mass of the component (A).

[0106] The formulation described above further contains (C) at least one selected from the group consisting of propylene glycol, starch syrup, reduced starch syrup, glycerin, sugar alcohols, monosaccharides, dextrin, and maltodextrin.

[0107] The formulation described above, wherein the content of the component (C) is 0.01 to 95% by mass based on the total amount of the formulation.

[0108] The formulation described above, wherein the total content of the component (C) is 0.01 to 100 parts by mass per part by mass of the component (A).

[0109] The formulation described above, wherein the total content of the component (C) is 0.5 to 95 parts by mass per part by mass of the component (A).

[0110] A food or drink, cosmetic, daily necessities, or pharmaceutical product containing the formulation described above.

[0111] The food and drink, cosmetic, daily necessities, or pharmaceutical product described above, wherein the content of the preparation is 0.01 to 100% by mass.

[0112] The formulation described above, which is for enhancing sweetness.

[0113] A sweetness enhancing preparation containing Angelica keiskei extract.

[0114] The sweetness enhancing preparation described above, wherein the Angelica keiskei extract contains (A) chalcone.

[0115] The sweetness enhancing preparation described above further contains (B) at least one solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically decomposed lecithin, and saponin.

[0116] The sweetness enhancing preparation according to the above, wherein the component (A) is present in an amount of 0.5% by mass or more based on the total amount of the preparation.

[0117] The formulation described above, wherein the component (A) is derived from Angelica keiskei.

[0118] The formulation described above, wherein the component (A) is at least one selected from the group consisting of 4-hydroxyderricin and xanthoangelol.

[0119] The formulation described above, wherein the content of xanthoangelol per part by mass of 4-hydroxyderricin is 0.1 to 10 parts by mass.

[0120] The formulation described above, wherein the content of the component (A) is 0.5 to 40% by mass based on the total amount of the formulation.

[0121] The formulation described above, wherein the component (B) is at least one selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, and saponins.

[0122] The formulation described above, wherein the content of the component (B) is 0.01 to 95% by mass based on the total amount of the formulation.

[0123] The formulation described above, wherein the total content of the component (B) is 0.1 to 100 parts by mass per part by mass of the component (A).

[0124] The formulation described above, wherein the total content of the component (B) is 0.5 to 20 parts by mass per part by mass of the component (A).

[0125] The formulation described above further contains (C) at least one selected from the group consisting of propylene glycol, starch syrup, reduced starch syrup, glycerin, sugar alcohols, monosaccharides, dextrin, and maltodextrin.

[0126] The formulation described above, wherein the content of the component (C) is 0.01 to 95% by mass based on the total amount of the formulation.

[0127] The formulation described above, wherein the total content of the component (C) is 0.01 to 100 parts by mass per part by mass of the component (A).

[0128] The formulation described above, wherein the total content of the component (C) is 0.5 to 95 parts by mass per part by mass of the component (A).

[0129] A food or drink, cosmetic, daily necessities, or pharmaceutical product containing the formulation described above.

[0130] The food or drink, cosmetic, daily necessities, or pharmaceutical product described above, wherein the content of the preparation is 0.01 to 100% by mass.

[0131] The formulation described above, wherein the sweetness is derived from sucrose.

[0132] The formulation described above, wherein the sweetness enhancement is sweetness intensity and / or sweetness duration.

[0133] The present invention will be described below with reference to examples, but the scope of the present invention is not limited thereto. Unless otherwise specified, numerical values ​​such as "%" and "parts" represent numerical values ​​based on mass.

[0134] [Preparation of Test Formulation] (Comparative Example) Water was added to chalcone extracted from Angelica keiskei yellow juice by a conventional method to prepare a test formulation of the comparative example. The dissolution state of the test formulation of the comparative example is shown in Figure 1.

[0135] (Each Example) The above chalcone and various ingredients were prepared by conventional methods according to the formulations shown in Tables 1 to 3 below to prepare test preparations for each Example. The type and content of each ingredient are as shown in the tables below. The dissolution state of the test preparations for each Example is shown in Tables 1 to 3 and Figures 2 to 4.

[0136] [Method for Measuring Chalcone Concentration] A calibration curve was prepared using 4-hydroxyderricin and xanthoangelol standards (provided by Nippon Biological Science Institute), and chalcone concentration was quantified by HPLC.

[0137] <HPLC analysis conditions> Column: InertSustain AQ-C18 (5 μm, 4.6 i.d. × 150 mm) Mobile phase: 65% acetonitrile / 10 mM phosphate buffer (pH 2.6), isocratic Flow rate: 1.0 mL / min Column temperature: 40°C Detection wavelength: 360 nm

[0138] In the chalcones of each Example, it was confirmed that the content of xanthoangelol per part by mass of 4-hydroxyderricin was approximately 1.7 to 1.9 parts by mass.

[0139] Test Example 1: Dispersion Stability Test Solubility Evaluation Method Chalcone was added to pure water so that the concentration was 0.1%, and mixed, and the dispersion stability was confirmed visually.

[0140] [Results] As shown in Figure 1, in the test formulation of the comparative example, when the chalcone was 0.5 mass% or more based on the total amount of the formulation, the poorly water-soluble chalcone did not disperse and precipitated or precipitated.

[0141]

[0142] As shown in Table 1 and Figure 2, in the test formulations of the Examples, the dispersibility of chalcone was improved even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation. Although not limited thereto, when polysorbate was used as component B, not only the effect of improving the dispersibility of chalcone but also the effect of improving transparency was confirmed.

[0143] Next, although not limited thereto, solubility evaluation was similarly performed using sucrose fatty acid ester as component B and various components (C) added. The type and content of each component are as shown in the table below. The dissolution state of the test formulations in each example is shown in Table 2 and Figure 3. Erythritol was used as the sugar alcohol (the same applies to the following examples).

[0144]

[0145] As shown in Table 2 and Figure 3, in the test formulations of the Examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B). Although not limited thereto, it was confirmed that the inclusion of a polyhydric alcohol not only improved the dispersibility of chalcone, but also improved its transparency.

[0146] Next, although not limited thereto, solubility evaluation was similarly performed using propylene glycol (PG) as component C and further containing solubilizing component (B). The type and content of each component are as shown in the table below. The dissolution state of the test formulations in each example is shown in Table 3 and Figures 4 and 5.

[0147]

[0148] As shown in Table 3 and Figures 4 and 5, in the test formulations of the Examples, even when the chalcone was present at 0.5% by mass or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B). Although not limited thereto, it was confirmed that the inclusion of a polyhydric alcohol not only improved the dispersibility of chalcone, but also improved its transparency.

[0149] Next, although not limited thereto, solubility evaluation was similarly performed using glycerin fatty acid ester as component B and various components (C) added. The type and content of each component are as shown in the table below. The dissolution state of the test formulations in each example is shown in Table 4 and Figure 6.

[0150]

[0151] As shown in Table 4 and Figure 6, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0152] Next, although not limited to, saponin (derived from Quillaja japonica) was used as component B, and various components (C) were also added, and solubility evaluation was similarly performed. The type and content of each component are as shown in the table below. The dissolution state of the test formulations in each example is shown in Table 5 and Figure 7.

[0153]

[0154] As shown in Table 5 and Figure 7, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0155] Next, although not limited thereto, solubility evaluation was similarly performed using propylene glycol (PG) as component C and further containing a solubilizing component (B). The type and content of each component are as shown in the table below. The dissolution state of the test formulations of each example is shown in Table 6 and Figure 8.

[0156]

[0157] As shown in Table 6 and Figure 8, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0158] Next, although not limited thereto, solubility evaluation was similarly performed using sucrose fatty acid ester as component B and various solubilizing components (C) added. The type and content of each component are as shown in the table below. The dissolution state of the test formulations of each example is shown in Table 7 and Figure 9.

[0159]

[0160] As shown in Table 7 and Figure 9, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0161] Next, although not limited thereto, solubility evaluation was similarly performed using glycerin fatty acid ester as component B and various solubilizing components (C) added. The type and content of each component are as shown in the table below. The dissolution state of the test formulations of each example is shown in Table 8 and Figure 9.

[0162]

[0163] As shown in Table 8 and Figure 9, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0164] Next, solubility evaluation was similarly performed using, but not limited to, saponin (derived from Quillaja japonica) as component B and various solubilizing components (C). The type and content of each component are as shown in the table below. The dissolution state of the test formulations in each example is shown in Table 9 and Figure 9.

[0165]

[0166] As shown in Table 9 and Figure 9, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0167] Next, although not limited thereto, solubility evaluation was similarly performed using propylene glycol (PG) as component C and further containing a solubilizing component (B). The type and content of each component are as shown in the table below. The dissolution state of the test formulations of each example is shown in Table 10 and Figure 10.

[0168]

[0169] As shown in Table 10 and Figure 10, in the test formulations of the examples, even when the chalcone was present at 0.5 mass% or more based on the total amount of the formulation, the dispersibility of the chalcone was improved by including the solubilizing component (B).

[0170] Test Example 2: Sweetness Evaluation Test In another embodiment, the effect of adding Angelica keiskei extract on enhancing sweetness was evaluated.

[0171] (Sensory Evaluation Method) A 0.4% sucrose aqueous solution was prepared and Angelica keiskei extract (the test preparation described in Example 47) was dissolved in the beverages to a concentration of 0.005% and 0.02% (mass %), respectively, and seven trained panelists conducted a sensory evaluation of the beverages. Relative evaluation was performed on the 0.4% sucrose aqueous solution in terms of (i) sweetness intensity (immediately after eating) and (ii) sweetness duration. The sweetness duration was evaluated by comparing the sweetness intensity remaining approximately 1 to 2 seconds after eating with the control. The evaluation criteria are shown below. (Evaluation Criteria) 1 Weak 2 Perceived as weak 3 Similar to the control (0.4% sucrose aqueous solution) 4 Perceived as strong 5 Quite strong

[0172]

[0173] As shown in Table 11, the effect of enhancing the sweetness of foods and beverages was confirmed for the chalcone-containing preparation. As described in Test Example 1, the chalcone in the preparation contains 4-hydroxyderricin and xanthoangelol, and the content of xanthoangelol per part by mass of 4-hydroxyderricin is approximately 1.7 to 1.9 parts by mass.

[0174] [Production Examples] The present invention will be described below using various embodiments, but the scope of the present invention is not limited thereto. Unless otherwise specified, values ​​such as "%" and "parts" represent values ​​based on mass. The Angelica keiskei extract in the blended raw materials contains the chalcone in the above examples.

[0175]

[0176] In the above formula, components 1 to 3 are dissolved by stirring at 50°C (phase A). Components 4 to 6 are dissolved by stirring at room temperature (phase B). While stirring phase B with a paddle, add phase A and mix to prepare a water-based lotion.

[0177]

[0178] In the above formula, A and B are weighed out and mixed in a beaker. While stirring A, B is gradually added and mixed to prepare a mouthwash.

[0179]

[0180] In the above recipe, heat 1 to 4 to 70°C and dissolve (Phase A). Heat 5 to 7 to 70°C and dissolve (Phase B). While stirring Phase A with a homomixer, add Phase B and emulsify (2500 rpm, 3 minutes). Then, while stirring with a paddle, cool to 30°C to prepare the bath milk.

[0181]

[0182] In the above formula, dissolve 1 to 6 at room temperature with stirring (phase A). Dissolve 7 and 8 at room temperature with stirring (phase B). Add phase A to phase B while stirring with a paddle and dissolve to prepare the hair tonic.

[0183]

[0184] In the above recipe, the ingredients are mixed, sterilized, and bottled to prepare a liquid seasoning for pickles.

[0185]

[0186] In the above recipe, the ingredients are mixed, sterilized, and filled into bottles to prepare the noodle soup.

[0187]

[0188] In the above formulation, the ingredients are mixed, sterilized at 140°C for 45 seconds, and then filled into a PET bottle.

[0189]

[0190] In the above formulation, the ingredients are mixed, sterilized at 140°C for 45 seconds, and then filled into a PET bottle.

[0191]

[0192] In the above formulation, the ingredients are mixed, sterilized at 140°C for 45 seconds, and then filled into a PET bottle.

[0193]

[0194] In the above recipe, black tea is extracted with water at 80°C for 10 minutes, and other ingredients are added, sterilized at 137°C for 50 seconds, and then filled into a PET bottle.

[0195]

[0196] In the above recipe, green tea is extracted with water at 70°C for 10 minutes, and other ingredients are added, sterilized at 137°C for 40 seconds, and then filled into a PET bottle.

[0197]

[0198] In the above recipe, oolong tea is extracted with water at 90°C for 10 minutes, and other ingredients are added, sterilized at 137°C for 40 seconds, and then filled into a PET bottle.

[0199]

[0200] In the above formulation, rooibos is extracted with water at 90°C for 10 minutes, and other ingredients are added, sterilized at 140°C for 50 seconds, and then filled into a PET bottle.

Claims

1. (A) Calcon, (B) At least one solubilizing component selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, polyoxyethylene sorbitan fatty acid esters, enzymatically hydrolyzed lecithin, and saponins, and (C) At least one selected from the group consisting of propylene glycol, starch syrup, reduced starch syrup, glycerin, sugar alcohol, monosaccharide, dextrin, and maltodextrin. It contains, The above-mentioned component (A) is present in an amount of 1.0 to 5.0% by mass, based on the total amount of the preparation. The content of component (B) is 1.0 to 20 parts by mass per 1 part by mass of component (A), A formulation wherein the content of component (C) is 10 to 95 parts by mass per 1 part by mass of component (A).

2. The formulation according to claim 1, wherein the chalcone is derived from Angelica keiskei.

3. A food or beverage, cosmetic, daily necessities, or pharmaceutical product containing the preparation described in claim 1 or 2.