JP3704342B2 - Moisturizer and skin cosmetics and beauty foods and drinks containing the moisturizer - Google Patents

Description

【００３６】
表１に示すように、製造例１で得られた発酵液（試料１）の水分残存率（％）は、１０％ １，３−ブチレングリコール水溶液（試料２）及び精製水（試料３）の水分残存率（％）よりも大きく、このことから、製造例１で得られた発酵液(試料１)が保湿作用を有することが確認された。
【００３７】
〔試験例２〕
表２に示す配合処方の化粧水（実施例品及び比較例品）を常法により製造し、使用時の感触試験を行った。試験方法は、２０〜４０代の女性２０名を５群、４名ずつに分け、朝夕１日２回、２週間、洗顔後、右顔面に実施例品を、左顔面に比較例品を使用した。その際、使用時の感触、使用後のべたつき、保湿の持続性、肌荒れ改善効果の４項目について評価を行なった。
【００３８】
【表２】

【００３９】
評価は、１〜５点の５段階評価によって行い、「５点」が「非常によい」（使用時の感触が非常によい、使用後のべたつきが全くない、保湿の持続性が非常に高い、肌荒れ改善効果が非常に高い）、「４点」が「よい」（使用時の感触がよい、使用後のべたつきがほとんどない、保湿の持続性が高い、肌荒れ改善効果が高い）、「３点」が「ふつう」（使用時の感触はふつう、使用後のべたつきはあまりない、保湿の持続性はややある、肌荒れ改善効果はややある）、「２点」が「ややわるい」（使用時の感触はややわるい、使用後のべたつきがややある、保湿の持続性はあまりない、肌荒れ改善効果はあまりない）、「１点」が「わるい」（使用時の感触がわるい、使用後のべたつきがかなりある、保湿の持続性が全くない、肌荒れ改善効果が全くない）とした。
評価点の平均を表３に示す。
【００４０】
【表３】

【００４１】
表３に示す結果から、製造例１で得られた発酵液を含有する化粧水は、使用時の感触がよく、使用後のべたつきが少なく、保湿の持続性及び肌荒れ改善効果に優れていることが確認された。
【００４２】
【発明の効果】
本発明により、入手が容易な天然原料から得られる安全性の高い保湿剤であって、使用時の感触がよく、使用後のべたつきが少なく、保湿の持続性及び肌荒れ改善効果に優れている保湿剤並びに該保湿剤を配合した皮膚化粧料及び美容用飲食品が提供される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a humectant and skin cosmetics and cosmetic foods and drinks containing the humectant.
[0002]
[Prior art]
Conventionally, water-soluble polyhydric alcohols typified by glycerin, propylene glycol and sorbitol, water-soluble polymers typified by hyaluronic acid and xanthan gum, for the purpose of maintaining skin homeostasis and protecting the skin from drying in the winter, etc. Natural moisturizing factors represented by pyrrolidone carboxylate and amino acids, intercellular lipids represented by ceramide, and the like have been used as moisturizing agents.
[0003]
Of these humectants, many of the water-soluble polyhydric alcohols and water-soluble polymers have a sticky feeling at the time of application and immediately after application, and are not necessarily preferred in terms of sensory characteristics. In addition, natural moisturizing factors and intercellular lipids are limited in their blending concentrations and compatible preparations when blended into skin cosmetics, so that the dosage form is limited and the effect may not be fully manifested.
[0004]
Under such circumstances, development of a new moisturizing agent has been demanded. In recent years, chitin, chitosan and their derivatives, protein hydrolysates, hyaluronic acid and the like as a moisturizing component having a high water retaining ability under low humidity have been demanded. Various moisturizing ingredients such as acidic mucopolysaccharides, plant extracts, alginic acid and / or salts thereof have been studied (see Patent Documents 1 and 2), but these moisturizing ingredients have an unpleasant stickiness. There was a drawback that the feel became heavy.
[0005]
On the other hand, as cosmetic ingredients obtained by fermentation using yeast, fermented juice of plum juice (see Patent Document 3), Western horse chestnut (Aesculus hippocastanum L.), apricot (Prunus armeniaca) or tochinoki (Aesculus turbinata) fruit A yeast culture supernatant fermentation broth (see Patent Document 4) of any one or one or more water-ethanol extracts is known.
[0006]
[Patent Document 1]
JP 61-37710 A [Patent Document 2]
JP-A-10-279466 [Patent Document 3]
JP-A-7-173026 [Patent Document 4]
JP 2002-265325 A
[Problems to be solved by the invention]
The present invention is a highly safe moisturizing agent obtained from natural raw materials that are easily available, has a good feel during use, has little stickiness after use, and has excellent moisturizing durability and rough skin improvement effect. It is an object of the present invention to provide an agent and skin cosmetics and beauty foods and drinks containing the moisturizing agent.
[0008]
[Means for Solving the Problems]
The present invention provides a two-stage fermentation by yeast of a fruit mixture containing seven kinds of fruits, that is, a fruit mixture containing melon fruit, strawberry fruit, grape fruit, akebi fruit, apple fruit, fig fruit and banana fruit. With the first fermentation and the second fermentation performed on the fermentation broth obtained by the first fermentation, the touch at the time of use is good, there is little stickiness after use, and the durability of moisturizing and the effect of improving rough skin are excellent. In order to achieve the above-mentioned object, the present invention has been completed based on the knowledge that a fermented broth can be obtained. The present invention provides melon fruit, strawberry fruit, grape fruit, akebi fruit, apple fruit, fig fruit and banana. After subjecting the fruit mixture containing fruits to the first fermentation with yeast, the first fermentation broth obtained by the first fermentation is collected, and the first fermentation broth is used for the second fermentation with yeast. A skin moisturizer and a cosmetic food and drink characterized by containing a moisturizer characterized by containing the second fermented liquor obtained as an active ingredient and containing the moisturizer of the present invention I will provide a.
In the humectant of the present invention, it is preferable to perform the second fermentation until the ethanol content of the second fermentation broth becomes 1% by weight. In the humectant of the present invention, it is preferable that the first fermentation is performed by stationary culture of yeast, and the second fermentation is performed by stirring culture of yeast.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
In the present invention, "melon fruit" refers to the fruit of melon (Cucumis melo) that belongs to the cucurbitaceae, and "strawberry fruit" refers to the fruit of strawberry (Fragaria chiloensis) that belongs to the rose family, “Grape fruits” refers to the fruits of grapes (Vitis vinifera), a plant belonging to the grape family, “Akebi fruits” refers to the fruits of Akebina (Akebia quinata), a plant belonging to the family Akebae, “apple fruits” Is the fruit of apple (Pyrus malus), a plant belonging to the family Rosaceae, "ficus fruit" is the fruit of fig (Ficus carica), a plant belonging to the family Mulaceae, and "banana fruit" is It means the fruit of banana (Musa paradisiacal), a plant belonging to the family.
[0010]
In the present invention, the “fruit” refers to a processed product in which the form of the fruit is changed without causing a chemical change in the components in the fruit in addition to the fruit itself collected from the plant, for example, a fruit cut product. In addition, a pressed product of fruit and the like are included, and “pressed product of fruit” includes fruit juice, pulp or a mixture thereof obtained by pressing a fruit. Further, in the present invention, the “fruit” includes a fruit in any stage of early maturity, maturity or over-ripening, but it is preferable to use a fruit in the maturity.
[0011]
In the present invention, the “fruit mixture” may be composed of only the above seven kinds of fruits as long as it contains seven kinds of fruits such as melon fruit, strawberry fruit, grape fruit, akebi fruit, apple fruit, fig fruit and banana fruit. It may contain other types of fruits. The content of each fruit in the fruit mixture is not particularly limited, but usually 1 to 10 parts by weight of melon fruit, 1 to 10 parts by weight of strawberry fruit, 1 to 10 parts by weight of grape fruit, and 1 to 10 parts of akebi fruit. Parts by weight, apple fruit 70-90 parts by weight, fig fruit 1-10 parts by weight and banana fruit 1-10 parts by weight.
[0012]
In the present invention, “fermentation” means that an organic substance is decomposed by yeast. In addition to decomposition by yeast itself (for example, alcohol fermentation), decomposition by enzymes produced by yeast (for example, various amino acids of proteins) Decomposition).
[0013]
In obtaining the second fermentation broth that is the active ingredient of the humectant of the present invention, first, the fruit mixture is subjected to the first fermentation with yeast. The first fermentation with yeast is performed, for example, by culturing yeast in a medium containing a fruit mixture under anaerobic conditions. Here, the “anaerobic condition” may be a condition in which at least a part of the yeast to be cultured undergoes anaerobic metabolism, and does not have to be a condition in which all yeast to be cultured undergo anaerobic metabolism. It is preferable that the ethanol production amount (produced by alcohol fermentation) is larger than the ethanol consumption amount (consumed as a carbon source) of the yeast (that is, the ethanol content of the yeast culture solution is increased). In addition to general anaerobic culture, static culture, agitation culture, and the like are included in culture under anaerobic conditions. In the first fermentation, static culture can be adopted as culture under anaerobic conditions. preferable. In the case of static culture, alcohol fermentation by yeast can be sufficiently performed, and the ethanol content of the yeast culture solution can be sufficiently increased. Since yeast is a facultative anaerobic organism, it can grow in the presence or absence of oxygen, and gains energy through respiration in the presence of oxygen and by anaerobic metabolism (alcohol fermentation) in the absence of oxygen. To do.
[0014]
The medium used for the first fermentation may contain components other than the fruit mixture as long as the growth of the yeast is not inhibited. For example, it may contain water, a carbon source that can be assimilated by yeast, a nitrogen source, inorganic salts, and the like. Examples of the carbon source include carbohydrates such as glucose, fructose, sucrose, and starch, acetic acid, propionic acid, and the like. Examples of the nitrogen source include ammonia, ammonium chloride, ammonium sulfate, ammonium acetate, ammonium phosphates such as ammonium phosphate, peptone, meat extract, and the like. Yeast extract, corn steep liquor, casein hydrolyzate and the like, and as inorganic salts, for example, monopotassium phosphate, dipotassium phosphate, magnesium phosphate, magnesium sulfate, sodium chloride, ferrous sulfate, Examples include manganese sulfate, copper sulfate, and calcium carbonate.
[0015]
The kind of yeast used for the first fermentation belongs to the genus Saccharomyces and is not particularly limited as long as the fruit mixture can be fermented, but is preferably Saccharomyces cerevisiae. One yeast may be sufficient as the yeast used for 1st fermentation, and the mixture of two or more types of yeast may be sufficient as it. The amount of yeast used for the first fermentation can be appropriately adjusted according to the amount ratio of the fruit mixture and the like within a range where the fruit mixture can be fermented.
[0016]
The yeast culture conditions in the first fermentation are not particularly limited as long as the yeast can ferment the fruit mixture, but when the first fermentation is performed by stationary culture of yeast, the culture temperature is usually room temperature. The culture time is usually 10 to 20 days, preferably 14 days, and the pH is usually maintained at 4.0 to 6.0, preferably 5.0 during the culture period. .
[0017]
In obtaining the second fermentation broth that is the active ingredient of the humectant of the present invention, the first fermentation broth obtained by the first fermentation is then collected. At this time, the first fermentation broth is collected in a state separated from the fruit mixture. The first fermentation broth can be obtained as a culture supernatant when yeast is cultured in a medium containing a fruit mixture. It is preferable to subject the culture supernatant to a filtration treatment to sufficiently remove the fruit mixture contained in the culture supernatant. This is because the first fermentation is fermentation performed on the fruit mixture, whereas the second fermentation is fermentation performed on the first fermentation broth.
[0018]
In obtaining the second fermentation broth that is the active ingredient of the humectant of the present invention, the first fermentation broth is then subjected to the second fermentation with yeast. The second fermentation with yeast is performed, for example, by culturing yeast in the first fermentation broth under facultative anaerobic conditions. Here, the “facultative anaerobic condition” means a condition in which the proportion of yeast that contacts oxygen is higher than the anaerobic condition among the yeast to be cultured, and at least a part of the yeast to be cultured as well as the anaerobic condition. However, it is not necessary for all yeasts to be cultured to undergo anaerobic metabolism, but the amount of ethanol produced by the yeast (produced by alcohol fermentation) is the amount of ethanol consumed by the yeast (carbon It is preferred that the conditions be less than (consumed as a source) (that is, the ethanol content of the yeast culture is reduced). Cultivation under aerated anaerobic conditions includes general aerated anaerobic culture, agitation culture, shaking culture, etc. In the second fermentation, agitation culture is performed as a culture under aerated anaerobic conditions. It is preferable to adopt. In the case of agitation culture, the content of various components such as ethanol and amino acids contained in the yeast culture solution can be made uniform efficiently, whereby the quality of the second fermentation broth can be made constant.
[0019]
The type of yeast used for the second fermentation belongs to the genus Saccharomyces and is not particularly limited as long as the first fermentation broth can be fermented, but is preferably Saccharomyces cerevisiae. . One yeast may be sufficient as the yeast used for 2nd fermentation, and the mixture of two or more types of yeast may be sufficient as it. The amount of yeast used for the second fermentation can be appropriately adjusted according to the amount of the first fermentation broth and the like within a range where the first fermentation broth can be fermented. The yeast used for the second fermentation may be the same or different from the yeast used for the first fermentation. When the same kind of yeast is used in the first fermentation and the second fermentation, the yeast used in the first fermentation may be used as it is in the second fermentation, or a new yeast may be used. .
[0020]
The culture conditions for yeast in the second fermentation are not particularly limited as long as the yeast can ferment the first fermentation broth, but when the second fermentation is performed by stirring yeast culture, the culture temperature is usually It is 30 to 40 ° C., preferably 35 ° C., the culture time is usually 6 to 12 hours, preferably 8 to 10 hours, and the pH is usually 4.0 to 6.0 during the culture period, preferably 5. Hold at zero.
[0021]
The second fermentation is performed until the ethanol content of the second fermentation liquid is preferably 0.8 to 1.2% by weight, more preferably 1% by weight. Thereby, while being able to make the quality of a 2nd fermentation liquid constant, the allergy by ethanol in the case of using a 2nd fermentation liquid as cosmetics can be prevented.
[0022]
When obtaining a second fermentation broth having an ethanol content of 0.8 to 1.2% by weight, a first fermentation broth having an ethanol content of 4 to 6% by weight is obtained by the first fermentation. It is preferable to use the first fermentation broth for the second fermentation. For example, the first fermentation broth having an ethanol content of 4 to 6% by weight can be obtained by stationary culture of yeast in a medium containing a fruit mixture, and the first fermentation broth thus obtained By stirring and culturing the yeast, a second fermentation broth having an ethanol content of 0.8 to 1.2% by weight can be obtained. At this time, the stirring culture is performed under conditions such that the amount of ethanol produced by the yeast is less than the amount of ethanol consumed.
[0023]
As described above, the second fermentation broth that is the active ingredient of the moisturizing agent of the present invention is obtained. Before using the second fermented broth as the active ingredient of the moisturizing agent, the yeast in the second fermented broth is used. It is preferable to remove by filtration.
[0024]
The second fermentation broth may be subjected to treatments such as dilution, concentration, drying, and purification according to conventional methods in order to obtain a diluted solution, a concentrated solution, a dried product, or a purified product thereof. Purification can be performed by, for example, activated carbon treatment, adsorption resin treatment, ion exchange resin treatment, or the like.
[0025]
The second fermentation broth can be used as it is as a humectant, but it can also be used in a formulated form. Formulation of the second fermentation broth can be performed according to a conventional method. For formulation, in order to facilitate storage and handling, pharmaceutically acceptable carriers such as dextrin and cyclodextrin and other optional auxiliaries can be added. Can be formulated into an arbitrary dosage form such as a tablet, a granule, and a tablet.
[0026]
The moisturizing agent of the present invention is a highly safe moisturizing agent obtained from natural raw materials that are easily available, has a good feel during use, has little stickiness after use, and is excellent in durability of moisturizing and improving rough skin. Therefore, it is suitable for blending into skin cosmetics.
[0027]
The skin cosmetics to which the moisturizing agent of the present invention can be blended are not particularly limited. For example, cosmetics for washing such as cosmetic soap, facial cleansers, shampoos and rinses; cosmetics for hair such as hair dyes; general creams, emulsions, shavings Basic cosmetics such as cream, lotion, eau de cologne, shaving lotion, cosmetic oil, and pack; make-up cosmetics such as funny, powder, foundation, blusher, eyebrow, eye cream, eye shadow, mascara; aromatic cosmetics such as perfume; tanning・ Sunscreen cream, sunscreen / sunscreen lotion, sunscreen / sunscreen cosmetics such as sunscreen / sunscreen oil; nail cosmetics such as nail cream, enamel and enamel remover; eyeliner cosmetics such as eyeliner; lipstick, lip balm, etc. Lip cosmetics; oral cosmetics such as toothpaste; bath cosmetics Use cosmetics and the like. Of these, cosmetic soaps, general creams, milky lotions, lotions, packs, and bath cosmetics are particularly preferable as the skin cosmetics to be blended with the second fermentation broth.
[0028]
The blending amount of the moisturizing agent of the present invention in the skin cosmetic can be appropriately adjusted depending on the type of the skin cosmetic and the like, but the blending amount of the second fermentation broth is 1 to 99% by weight. It is preferable to add a humectant.
[0029]
As long as the moisturizing action of the second fermented liquid is not hindered, various main agents and auxiliaries usually used in the production of the dermatological cosmetics and other optional auxiliaries can be used for the skin cosmetics. The skin cosmetic is not limited to a moisturizing action with only the second fermented liquid as a main ingredient.
[0030]
Examples of skin cosmetics that can be used together with the second fermented liquid as skin cosmetic constituents include, for example, astringents, bactericides / antibacterial agents, whitening agents, UV absorbers, moisturizers, cell activators, anti-inflammatory / Examples include antiallergic agents, antioxidant / active oxygen scavengers, fats and oils, waxes, hydrocarbons, fatty acids, alcohols, esters, surfactants, fragrances and the like. In addition, when the said component is used together with a 2nd fermented liquor, the synergistic effect between the said components used together with the 2nd fermented broth may bring about the outstanding use effect more than expected normally.
[0031]
The humectant of this invention can be mix | blended with arbitrary food-drinks. The humectant of the present invention is particularly suitable for blending into cosmetic foods and drinks. Here, “beauty food and drink” means food and drink taken for the purpose of beauty such as beautiful skin and prevention of skin aging. In consideration of the amount of the moisturizing agent of the present invention in foods and drinks and the general intake of foods and drinks to be added, it is appropriate that the intake of the second fermented liquid per adult is 1 to 100 g. It is.
[0032]
Although the food and drink which can mix | blend the moisturizer of this invention is not specifically limited, As the specific example, drinks, such as a soft drink, a carbonated drink, a nutritive drink, a fruit drink, and a lactic acid drink (The concentrated undiluted solution and adjustment of these drinks) Ice cream, ice sherbet, shaved ice, etc .; noodles such as buckwheat, udon, harusame, gyoza skin, sushi mai, Chinese noodles, instant noodles; rice cake, chewing gum, candy, gum, chocolate, tablets Confectionery such as confectionery, snack confectionery, biscuits, jelly, jam, cream, baked confectionery; processed fishery and livestock products such as kamaboko, ham, sausage; dairy products such as processed milk, fermented milk; salad oil, tempura oil, margarine, mayonnaise , Shortening, whipped cream, dressing and other fats and oils and processed foods; sauces, sauces and other seasonings; soup, Chu, salad, prepared foods, pickles, and the like.
[0033]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples.
[Production Example 1]
8 kg of apple fruit, melon fruit, strawberry fruit, grape fruit, akebi fruit, fig fruit and banana fruit 0.25 kg each and glucose and water 0.25 kg each were put into a tank and then 10% by weight yeast solution (Saccharomyces -1000 mL of cerevisiae (Saccharomyces cerevisiae, solvent is water) was placed in a tank, and static culture was performed at room temperature (18 ° C) for 14 days. Thereafter, filtration (using a commercially available gauze in 5 to 6 layers as a filter) was performed to obtain 6.5 L of a fermentation broth. This fermentation broth was transferred to a new tank, 1000 mL of 10 wt% yeast solution was added, and fermentation was again performed by stirring culture at 35 ° C. for 8 hours. Thereafter, the fermentation broth was filtered in the same manner as described above, and the following tests were performed using the obtained fermentation broth as sample 1.
[0034]
[Example 1] Moisturizing test 10 μL of each sample 1 was dropped onto a paper disk having a diameter of 8 mm (Toyo Seisakusho, weight of about 0.017 g). This was left in a test room (room temperature 22 ° C., humidity 58%), and the weight in 0 to 10 minutes was measured every minute. The water residual ratio (%) of Sample 1 was determined with the weight at 0 minute as 100%. The same test was conducted on 10% 1,3-butylene glycol aqueous solution (sample 2) and purified water (sample 3).
Table 1 shows the moisture residual ratio (%) after a predetermined time of each sample.
[0035]
[Table 1]

[0036]
As shown in Table 1, the water residual ratio (%) of the fermentation broth (sample 1) obtained in Production Example 1 is 10% of 1,3-butylene glycol aqueous solution (sample 2) and purified water (sample 3). It was confirmed that the fermentation broth (sample 1) obtained in Production Example 1 has a moisturizing action.
[0037]
[Test Example 2]
Lotions (Example products and Comparative product) having the formulation shown in Table 2 were produced by a conventional method, and a feel test during use was performed. The test method consists of 20 women in their 20s to 40s divided into 5 groups and 4 people. After washing the face twice a day in the morning and evening for 2 weeks, the example product is used on the right face and the comparative product is used on the left face. did. At that time, four items were evaluated: feel during use, stickiness after use, durability of moisturizing, and effect of improving skin roughness.
[0038]
[Table 2]

[0039]
The evaluation is performed by a five-step evaluation of 1 to 5 points. “5 points” is “very good” (the feel at the time of use is very good, there is no stickiness after use, and the durability of moisturizing is very high. "4 points" is "good" (feel good during use, little stickiness after use, high moisturizing persistence, high effect on rough skin), "3 "Dot" is "Normal" (Normal feel when used, there is not much stickiness after use, Moisturizing has a little persistence, there is a little effect of rough skin), "2 points" is "Slightly bad" The touch of the skin is slightly bad, the stickiness after use is slightly, the persistence of moisturizing is not so much, the effect of roughening the skin is not so much, the "1 point" is "bad" (the touch when using is not good, the stickiness after use) There is a lot of moisture, no moisturizing persistence, skin roughening effect There was absolutely no).
Table 3 shows the average of the evaluation points.
[0040]
[Table 3]

[0041]
From the results shown in Table 3, the lotion containing the fermented liquid obtained in Production Example 1 has a good feel during use, little stickiness after use, and excellent moisturizing durability and rough skin improvement effect. Was confirmed.
[0042]
【The invention's effect】
Moisturizer that is a highly safe moisturizer obtained from natural raw materials that are easily available according to the present invention, has a good feel during use, has little stickiness after use, and has excellent moisturizing sustainability and rough skin improvement effects. Skin cosmetics and cosmetic foods and drinks containing the agent and the humectant are provided.

Claims (5)

After subjecting the fruit mixture containing melon fruit, strawberry fruit, grape fruit, akebi fruit, apple fruit, fig fruit and banana fruit to the first fermentation with yeast, the first fermentation liquid obtained by the first fermentation is used. A moisturizer characterized by containing a second fermentation broth obtained by collecting and subjecting the first fermentation broth to a second fermentation with yeast as an active ingredient. The humectant according to claim 1, wherein the second fermentation is performed until the ethanol content of the second fermentation broth reaches 1% by weight. The humectant according to claim 1 or 2, wherein the first fermentation is performed by stationary culture of yeast, and the second fermentation is performed by stirring culture of yeast. A skin cosmetic comprising the moisturizer according to any one of claims 1 to 3. A cosmetic food or drink comprising the humectant according to any one of claims 1 to 3.