JP4674286B2 - Emulsifiers and cosmetics - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention has a good emulsifying action, and is excellent in safety such as low toxicity and low skin irritation, and is used for the preparation of emulsions in a wide variety of product fields such as cosmetics, topical medicines, and foods. The present invention relates to a suitable emulsifier and cosmetics and topical medicines containing or using the same.
[0002]
[Prior art]
Synthetic surfactants such as polyoxyethylene alkyl ethers and sorbitan fatty acid partial esters are mainly used for emulsification of cosmetics and external medicines.
However, in the case of synthetic surfactants, irritation to the skin is unavoidable to some extent, so the amount of active agent used can be reduced as much as possible, or in some cases emulsification can be carried out without using it. Although attempts have been made, there are many cases that cause problems in terms of uniformity of emulsification and stability over time, and satisfactory results are not always obtained.
[0003]
[Problems to be solved by the invention]
On the other hand, it has been proposed to prepare a highly safe emulsion for the skin by using ingredients derived from natural products such as saponin, lecithin and stevioside as emulsifiers. There are aspects that are not necessarily sufficient in terms of stability, usability when applied to the skin, ease of production, and the like, and further improvements are required.
In order to solve the problems of the prior art, the present inventors have previously proposed that lactic acid bacteria fermented rice obtained by first fermenting rice with lactic acid bacteria has excellent emulsifying action, emulsifying stabilization action, and high biological safety. It has been clarified that it is extremely useful for emulsification of ingredients, etc., but as a result of research and search to find what can be an emulsifier among the ingredients derived from natural products, Similarly, the present invention has been completed by knowing that it has good emulsifying action and biosafety and can be used as an emulsifier in a wide range of fields such as cosmetics, topical medicines, and foods.
[0004]
[Means for Solving the Problems]
  That is, the present inventionOne or more selected from barley, red beans, millet and barnyard milletLactic acid bacteria fermentation product obtained by fermenting lactic acid bacteriaSolid phase partAn emulsifier comprising the lactic acid bacteria fermentation productSolid phase partThe present invention relates to cosmetics or topical pharmaceuticals.
In the present invention, the term “cosmetics” is used to include quasi-drugs in addition to so-called cosmetics.Moreover, in the following, the solid phase part of a lactic acid bacteria fermentation product may be simply called a lactic acid bacteria fermentation product.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
  Hereinafter, the present invention will be described in detail.
milkAs cereals to be used as fermented products of acid bacteria fermentation, for example, barley, wheat, oats, pigeons, oats, naked wheat, rye and other wheat, soy beans, black soybeans, red beans, kidney beans, handed beans, Daifuku beans, Examples include beans such as quail beans, peas beans, lentils, white flower beans, red flower beans, tiger beans, green beans, chickpeas, broad beans, tree beans, millet, millet, millet, buckwheat, buckwheat, amaranth, corn, etc. .
  Among them, from the viewpoint of emulsifying ability of lactic acid bacteria fermented product or stability of raw material quality, barley, wheat and pigeons as wheat, soybeans and red beans as beans, millet, millet, Millet and corn are preferred, and barley, red beans, millet and millet are most preferred.Therefore, in the present invention, four kinds of barley, red beans, millet and Japanese millet are used..
  In the present invention, it is also possible to use germinated products of the above-mentioned minor cereals, for example, germinated soybeans, germinated barley, etc. as fermented products, and lactic acid bacteria exhibiting a good emulsifying action also with those germinated products. A fermented product can be obtained.
  In preparing the lactic acid bacteria fermentation product of the present invention, it is common to use any one of the seeds of the above-mentioned minor cereals, but in some cases, two or more seeds may be mixed and used. .
[0006]
Examples of lactic acid bacteria used for the fermentation of millet include Lactobacillus plantarum, L. brevis, L. brevis, L. casei, Lactobacillus cellobiosus, Lactobacillus. Lactobacillus plantarum (L. vaccinostercus), Streptococcus faecalis (Bacillus coagulans), etc., but from the viewpoint of the emulsifying capacity of the resulting lactic acid bacteria fermentation product, Lactobacillus plantarum (Lactobacillus plantarum) or Streptococcus The use of (Streptococcus faecalis) is particularly preferred.
[0007]
Fermentation of minor cereals with these lactic acid bacteria is performed, for example, as follows.
First, the cereal seeds are subjected to appropriate means such as washing with water and ethanol treatment to remove miscellaneous bacteria that hinder lactic acid bacteria fermentation. The seeds are immersed in 1 to 5 times the amount of purified water, and 1 to 4% by weight of saccharide and 10 lactic acid bacteria are added thereto.⁷ -10⁸ Each piece / ml is added and fermented for 2 to 10 days under anaerobic conditions near the optimum fermentation temperature of the lactic acid bacteria used.
As the saccharide, glucose, fructose, galactose, sucrose and the like are used, and among them, the use of fructose is most preferable. Further, yeast extract, malt extract or the like may be used instead of sugar.
[0008]
The liquid containing the cereal lactic acid bacteria fermented product obtained by the above fermentation process may be subjected to the grinding process as it is, may be concentrated if necessary, and blended into cosmetics, etc. The lactic acid bacteria fermentation product is separated from the fermentation broth, washed with water, adjusted for moisture if necessary, pulverized using an appropriate pulverizing means such as mixer pulverization, roll pulverization, airflow pulverization, and if necessary, dried. Furthermore, sieving is performed and used as an emulsifier for cosmetics and the like.
[0009]
When the emulsifier of the present invention consisting of a cereal lactic acid bacteria fermentation product obtained as described above is blended or applied to cosmetics, etc., the fermentation product has sufficient emulsifying power by itself, and the resulting emulsion is Although the emulsion stability that can be sufficiently satisfied in practical use is shown, the stability of the emulsion can be further improved by further using a thickener in combination with the fermented product.
[0010]
Here, as the thickener, those usually used in cosmetics and the like can be used. Specifically, for example, algae, agar, carrageenan, fucoidan and other brown algae, green algae or red algae-derived components; pectin, Polysaccharides such as locust bean gum; Gums such as xanthan gum, tragacanth gum and guar gum; Cellulose derivatives such as carboxymethyl cellulose and hydroxyethyl cellulose; Synthetic polymers such as polyvinyl alcohol, polyvinyl pyrrolidone, carboxyvinyl polymer, acrylic acid / methacrylic acid copolymer, etc. Molecules; hyaluronic acid or derivatives thereof, polyglutamic acid or derivatives thereof, and the like.
Among them, from the viewpoint of emulsion stability, and also from the viewpoint of not impairing the high biological safety that is a feature of the lactic acid bacteria fermentation product of the present invention, hyaluronic acid or a derivative thereof, polyglutamic acid or a derivative thereof, xanthan gum or tragacanth gum In addition, components derived from brown algae, green algae or red algae such as alginic acid, agar, carrageenan and fucoidan can also be suitably used.
[0011]
When these thickeners are used in combination, the amount of use varies depending on the type of thickener used, but generally ranges from 1 to 100 parts by weight of solids relative to 100 parts by weight of solids of lactic acid bacteria fermentation products. Preferably, the amount is in the range of 5 to 50 parts by weight, and the optimum one is selected from this range in consideration of the use of the emulsion, required performance, and the like.
[0012]
In the combined use with the lactic acid bacteria fermentation product, the thickener may be used by mixing with the lactic acid bacteria fermentation product in advance at a predetermined ratio, and when emulsifying cosmetics etc. using the lactic acid bacteria fermentation product, You may make it add to an emulsification system before or after addition or simultaneously with this fermented material. In some cases, it can be added after emulsification.
[0013]
The emulsifier comprising the cereal lactic acid bacteria fermented product of the present invention has a good emulsifying action, gives an emulsion with high stability, is excellent in safety to the human body such as low toxicity and extremely little irritation to the skin, It is useful for the preparation of emulsions in a wide range of fields such as cosmetics, topical medicines, foods and agricultural chemicals.
In particular, when used as an emulsifier for cosmetics and topical pharmaceuticals, the skin feel and feel of the resulting cosmetics, etc. are extremely high due to the high water retention and moisture retention of the lactic acid bacteria fermentation product and the adhesion to the skin. There is also an advantage of being good.
Therefore, according to this invention, the cosmetics and external medicine which were excellent in the emulsification stability and biological safety, and also the usability | use_conditions are provided including the lactic-acid-bacteria fermented product of the above-mentioned minor grains.
[0014]
Examples of the cosmetics of the present invention comprising cereal lactic acid bacteria fermented products include basic cosmetics such as emulsions, creams, lotions, essences and packs; makeup cosmetics such as lipsticks, foundations, liquid foundations and makeup press powders. Cosmetics for cleansing such as facial cleansers, shampoos and rinses; hair cosmetics such as hair treatments, conditioners, hair creams, hair dyes and hair stylings; oral cosmetics such as toothpastes and mouthwashes; pharmaceutical parts comprising bath preparations and various dosage forms Examples include foreign products.
Moreover, as an external pharmaceutical preparation of this invention which mix | blends the lactic-acid-bacteria fermented material of a minor cereal, there exist a cream, milky lotion, lotion etc., for example.
[0015]
The amount of cereal lactic acid bacteria fermented product of the present invention when blended in cosmetics varies depending on the type of cosmetics, etc., for example, in the case of basic cosmetics, makeup cosmetics, hair cosmetics and quasi drugs. If present, it is generally 0.5 to 20% by weight (as the solid content of the lactic acid bacteria fermentation product, the same shall apply hereinafter), preferably in the range of 2 to 10% by weight, and in the case of cleaning cosmetics, generally 1 to 30% by weight, The range is preferably 5 to 20% by weight, and in the case of oral cosmetics, it is generally 0.5 to 20% by weight, preferably 2 to 10% by weight.
For example, in the case of a cream, milky lotion, or lotion, the amount to be added to the external medicine is generally 0.5 to 20% by weight, preferably 2 to 10% by weight.
If a thickener is used in combination when blending the lactic acid bacteria fermented product, the blended amount of the lactic acid bacteria fermented product can be reduced to 40 to 80% in the case of the above single use.
[0016]
In addition, when blending lactic acid bacteria fermentation product of milled cereals of the present invention in cosmetics, etc., when one or more kinds selected from hydrophilic substances, in particular sugars and glycols, are mixed in advance with the lactic acid bacteria fermentation product, The familiarity and dispersibility of the lactic acid bacteria fermented product with respect to water are improved, and blending into cosmetics and the like is facilitated.
[0017]
In this case, examples of the saccharide include monosaccharides such as glucose, fructose, arabinose, and galactose; disaccharides such as sucrose, lactose, maltose, and trehalose; oligosaccharides such as fructooligosaccharide, xylooligosaccharide, and malto-oligosaccharide; sorbitol, maltitol, Sugar alcohols such as xylitol can be used.
[0018]
Examples of glycols include glycerin, propylene glycol, 1,3-butylene glycol, and polyethylene glycol.
[0019]
Among these saccharides and / or glycols (hereinafter sometimes referred to as admixed components), the use of saccharides is preferable from the viewpoint of improving the familiarity / dispersibility of lactic acid bacteria fermentation products with water. Most preferred is the use of alcohols. .
[0020]
In addition, the dispersibility improving effect is more effectively expressed when the admixture of lactic acid bacteria fermentation product and saccharide and / or glycols is wet with water or liquid substance. When used, the resulting mixture should be in a wet state with a moisture content in the range of 10 to 40% by weight, particularly 15 to 30% by weight, by a method of blending them into the lactic acid bacteria fermentation product in the form of an aqueous solution. Is preferred.
On the other hand, when using glycols such as glycerin and 1,3-butylene glycol that are liquid at room temperature, the admixture can be in a wet state based on the properties of the glycol itself. Although this is not always necessary, it may be used in some cases.
[0021]
The amount of saccharides or glycols to be added to the lactic acid bacteria fermentation product is generally 5 to 50 parts by weight, preferably 10 to 40 parts by weight, based on 100 parts by weight of the lactic acid bacteria fermentation product (solid content). The range is parts by weight.
[0022]
As a method for preparing a mixture of a lactic acid bacteria fermentation product and sugars and / or glycols, a method of adding a predetermined amount of the mixing component to the lactic acid bacteria fermentation product to obtain a uniform mixture using an appropriate mixing means is usually used. There is no particular limitation as long as it is performed according to the method, but when using a solid substance at room temperature such as a monosaccharide or sugar alcohol as an admixture component, the effect of improving the dispersibility of the admixture can be expressed more effectively. Adjust the moisture content of the admixture to the desired value by mixing the admixture components with the lactic acid bacteria fermentation product in the form of an aqueous solution, or by adding water after mixing in some cases in some cases. It is preferable to do.
[0023]
When blending an admixture obtained as described above into cosmetics, etc., as a result of improving the familiarity and dispersibility of water, it has already been found that the workability of blending and the homogeneity of the resulting product are greatly improved. As described above, the cereal lactic acid bacteria fermentation product of the present invention shows acidity when dispersed and dissolved in water due to the characteristics of lactic acid bacteria fermentation. There may be cases where a summing process is required.
An alkaline substance may be further added to the mixture in order to eliminate the complexity of the process and to improve the workability and handleability.
[0024]
In this case, examples of the alkaline substance include alkali metal or alkaline earth metal hydroxides such as sodium hydroxide, potassium hydroxide, calcium hydroxide, and magnesium hydroxide; weak acid alkalis such as carbonic acid, citric acid, and phosphoric acid. Metal salts; amines such as ethanolamine, diethanolamine, triethanolamine and isopropanolamine; basic amino acids such as arginine, lysine and histidine; ammonia water, aminomethylpropanol and aminomethylpropanediol.
[0025]
The blending amount of these alkaline substances varies depending on the type of the alkaline substance used, but generally, the amount is such that the pH of the 10% by weight aqueous dispersion or aqueous solution of the composition is in the range of 5.5 to 7.5. Good.
[0026]
When preparing cosmetics and external medicines containing the cereal lactic acid bacteria fermentation product of the present invention, as its constituents, components usually used in cosmetics, such as oily ingredients, humectants, thickeners, antiseptics, Bactericides, powder components, ultraviolet absorbers, antioxidants, pigments, fragrances, physiologically active components, drugs, and the like can be used as appropriate. If necessary, a surfactant may be used in combination.
[0027]
Here, examples of the oil component include olive oil, jojoba oil, castor oil, soybean oil, rice oil, rice germ oil, palm oil, palm oil, cacao oil, meadow foam oil, sheer butter, tea tree oil, avocado oil, Oils derived from plants such as macadamia nut oil and plant-derived squalane; Fats derived from animals such as mink oil and turtle oil; waxes such as beeswax, carnauba wax, rice wax, lanolin; liquid paraffin, petrolatum, paraffin wax, squalane, etc. Hydrocarbons; fatty acids such as myristic acid, palmitic acid, stearic acid, oleic acid, isostearic acid, cis-11-eicosenoic acid; higher alcohols such as lauryl alcohol, cetanol, stearyl alcohol; isopropyl myristate, palmitic acid Isopropyl, me Butyl phosphate, 2-ethylhexyl glycerides, higher fatty acid octyldodecyl (octyl stearate dodecyl and the like), and the synthetic esters and synthetic triglycerides such like.
[0028]
Examples of humectants include glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, sodium pyrrolidone carboxylate, and sugars such as trehalose, lactic acid bacteria fermented rice, hyaluronic acid and Examples thereof include derivatives thereof, NMF-related substances, lactic acid, urea, higher fatty acid octyldodecyl, beech extract, seaweed extract, seafood-derived collagen and derivatives thereof, various amino acids and derivatives thereof.
[0029]
Examples of thickeners include, for example, brown algae such as alginic acid, agar, carrageenan, fucoidan, green algae or red algae-derived components, extract of sand cucumber, pectin, locust bean gum, polysaccharides such as aloe polysaccharide, xanthan gum, tragacanth gum, guar gum, etc. Synthetic polymers such as gums, cellulose derivatives such as carboxymethylcellulose, hydroxyethylcellulose, polyvinyl alcohol, polyvinylpyrrolidone, carboxyvinyl polymer, acrylic acid / methacrylic acid copolymer; hyaluronic acid and its derivatives, polyglutamic acid and its derivatives, etc. Is mentioned.
[0030]
Examples of the antiseptic / bactericidal agent include urea; paraoxybenzoates such as methyl paraoxybenzoate, ethyl paraoxybenzoate, propyl paraoxybenzoate, butyl paraoxybenzoate; phenoxyethanol, dichlorophene, hexachlorophene, chlorhexidine hydrochloride, benzaza chloride Luconium, salicylic acid, ethanol, undecylenic acid, phenols, jamal (imidazodenyl urea), 1,2-pentanediol, various essential oils, bark dry matter, and the like.
[0031]
Examples of the powder component include sericite, titanium oxide, talc, kaolin, bentonite, zinc oxide, magnesium carbonate, magnesium oxide, zirconium oxide, barium sulfate, silicic anhydride, mica, nylon powder, silk powder, cereals (rice, Wheat, corn, millet, etc.) and beans (soybeans, red beans, etc.) powder.
[0032]
Examples of the ultraviolet absorber include ethyl paraaminobenzoate, ethylhexyl paradimethylaminobenzoate, amyl salicylate and derivatives thereof, 2-ethylhexyl paramethoxycinnamate, octyl cinnamate, oxybenzone, 2,4-dihydroxybenzophenone, 2-hydroxy-4 -Methoxybenzophenone-5-sulfonate, 4-tertiarybutyl-4-methoxybenzoylmethane, 2- (2-hydroxy-5-methylphenyl) benzotriazole, urocanic acid, ethyl urocanate, aloe extract, etc. .
[0033]
Antioxidants include, for example, butylhydroxyanisole, butylhydroxytoluene, propyl gallate, vitamin E and its derivatives, various polyphenols, beech extract, rice extract and the like.
[0034]
Examples of physiologically active ingredients include whitening ingredients such as t-cycloamino acid derivatives, kojic acid and its derivatives, ascorbic acid and its derivatives, arbutin and its derivatives, ellagic acid and its derivatives, resorcinol derivatives, Sakuhakuhi extract, yukinoshita extract , Rice bran extract, rice bran extract hydrolyzate, white coconut hydrolyzate extract, murasakikibu extract, seaweed extract such as kombu, seaweed extract such as sea cucumber, linoleic acid and its derivatives or processed products (for example, Liposomal linoleic acid, etc.), 2,5-dihydroxybenzoic acid derivatives, etc. are skin aging prevention / skin roughening components, such as collagen derived from animals or fish, nicotinic acid and its derivatives, glycyrrhizic acid and its derivatives (dipotassium salt, etc.) , T-cycloamino acid derivatives, vitamin A and its derivatives Herbal extracts such as vitamin E and derivatives thereof, allantoin, α-hydroxy acids, diisopropylamine dichloroacetate, γ-amino-β-hydroxybutyric acid, gentian extract, licorice extract, pearl barley extract, chamomile extract, carrot extract, aloe extract, Examples include rice extract hydrolyzate, rice bran extract hydrolyzate, rice fermented extract, honey beet extract, seaweed extract such as sea cucumber, and sow extract.
[0035]
Examples of the kojic acid derivatives include kojic acid esters such as kojic acid monobutyrate, kojic acid monocaprate, kojic acid monopalmitate, kojic acid dibutyrate, kojic acid ethers, kojic acid sugar derivatives such as kojic acid glucoside, etc. However, as the ascorbic acid derivatives, for example, L-ascorbic acid-2-phosphate sodium, L-ascorbic acid-2-phosphate magnesium, L-ascorbic acid-2-sulfate sodium, L-ascorbic acid-2 -Ascorbic acid ester salts such as magnesium sulfate, L-ascorbic acid-2-glucoside (2-O-α-D-glucopyranosyl-L-ascorbic acid), L-ascorbic acid-5-glucoside (5-O-α) -D-glucopyranosyl-L-ascorbine Acid) ascorbic acid sugar derivatives, acylated 6-positions of these ascorbic acid sugar derivatives (acyl groups are hexanoyl, octanoyl, decanoyl, etc.), L-ascorbic acid tetraisopalmitate, L-ascorbic acid tetra Examples of L-ascorbic acid tetrafatty acid esters such as lauric acid ester include resorcinol derivatives such as 4-n-butylresorcinol and 4-isoamylresorcinol, and examples of 2,5-dihydroxybenzoic acid derivatives include 2, 5-diacetoxybenzoic acid, 2-acetoxy-5-hydroxybenzoic acid, 2-hydroxy-5-propionyloxybenzoic acid and the like are nicotinic acid derivatives such as nicotinic acid amide and benzyl nicotinate as vitamin E derivatives. For example Glutamic E nicotinate, vitamin E linoleate and the like, as the α- hydroxy acids such as lactic acid, malic acid, succinic acid, citric acid, α- hydroxy octanoic acid.
[0036]
Anti-inflammatory analgesics and antipruritic agents such as ethyl aminobenzoate, indomethacin, heparin sodium, methyl salicylate; corticosteroid anti-inflammatory agents such as hydrocortisone, dexamethasone, fluocinolone acetonide, prednisolone; benzalkonium chloride, chloride Bactericides such as benzethonium, chlorhexidine and sulfadiazine; antibiotic bactericides such as erythromycin, tetracycline, chloramphenicol and tricomycin; antifungal agents such as clotrimazole, tolnaftate, miconazole nitrate and ketoconazole; diphenhydramine and chlorpheniramine maleate , Antihistamines such as istipendil hydrochloride and clemastine fumarate; urea, salicylic acid, vitamin A, vitamin E, vitamin C, vitamin B₆Such as a rough skin improving agent
[0037]
As described above, the surfactant does not necessarily need to be used in combination. However, if used in combination, the active agent having excellent biological safety such as sucrose fatty acid ester, lecithin and its derivatives, and enzyme-treated stevia. It is preferable to use a small amount.
[0038]
Next, the present invention will be described more specifically with reference to Examples, Formulation Examples (Cosmetics and External Drug Examples), and Test Examples, but the present invention is not limited thereto. In the following, all parts are by weight, and all% are by weight.
[0039]
Example 1. Preparation of emulsifier (1)
1 kg of wheat is immersed in 70% ethanol overnight for sterilization, and then the wheat is separated by filtration, and then the operation of adding 2 L of boiled water and washing it is repeated three times to fully remove the ethanol. Removed.
After adding 3 L of boil-sterilized 0.1% yeast extract solution to sterilized pigeon, it was pre-cultured in GYP medium (37 ° C., 3 days), and the lactic acid bacteria (S.faecalis) culture solution The concentration of lactic acid bacteria is 10⁸A quantity of 1 ml / 0.1% yeast extract was added and cultured at 37 ° C. for 3 days in a nitrogen atmosphere.
After completion of the culture, coarsely filtered through a wire mesh to collect the lactic acid bacteria fermented products of pigeons, washed this with running water, thoroughly washed off the attached culture solution, and then the moisture content at 60 ° C. under ventilation. Was dried to about 15% or less. Next, the dried product was pulverized by a mixer and then sieved (90 μm, 166 mesh) to obtain a lactic acid bacteria fermentation product of pigeon as a fine powder (yield 920 g, moisture content 12.5%).
[0040]
Example 2 Preparation of emulsifier (2)
As a lactic acid bacterium, L. The same operation as in Example 1 was performed except that plantalum was used, and a lactic acid bacteria fermentation product of pigeon was obtained as a fine powder (yield 910 g, moisture content 12.4%).
[0041]
Example 3 FIG. Preparation of emulsifier (3)
The same operation as in Example 1 was performed except that barley was used in place of the wheat, and a barley lactic acid bacteria fermentation product was obtained as a fine powder (yield 580 g, moisture content 12.0%).
[0042]
Example 4 Preparation of emulsifier (4)
The same operation as in Example 1 was carried out except that millet was used in place of the pigeons to obtain a millet lactic acid bacteria fermentation product as a fine powder (yield 880 g, moisture content 12.8%).
[0043]
Embodiment 5 FIG. Preparation of emulsifier (5)
Except for using millet instead of the wheat, the same operation as in Example 1 was performed to obtain a milled lactic acid bacteria fermentation product as a fine powder (yield 890 g, moisture content 12.4%).
[0044]
Example 6 Preparation of emulsifier (6)
The same operation as in Example 1 was carried out except that the barley was used in place of the wheat, and a barley lactic acid bacteria fermentation product was obtained as a fine powder (yield 900 g, moisture content 12.0%).
[0045]
Example 7 Preparation of emulsifier (7)
The same operation as in Example 1 was performed except that soybean was used in place of the wheat, and a soybean lactic acid bacteria fermentation product was obtained as a fine powder (yield 920 g, moisture content 13.2%).
[0046]
Example 8 FIG. Preparation of emulsifier (8)
The same operation as in Example 1 was carried out except that red beans were used instead of pigeons, and a lactic acid bacteria fermentation product of red beans was obtained as a fine powder (yield 780 g, moisture content 12.5%).
[0047]
Example 9 Preparation of emulsifier (9)
The soybeans were washed with water, immersed in 3 times the amount of water overnight, and then drained. This was kept in a moist state at 30 ° C. for 2 days to germinate, and the germinated soybean was dried at 60 ° C. overnight.
1 kg of this dried germinated soybean is soaked overnight in 70% ethanol for sterilization, and then the germinated soybean is separated by filtration, and then the operation of adding 2 L of boiled sterilized water and washing it is repeated three times. Fully removed.
Lactic acid germination (S.faecalis) culture that had been pre-cultured in GYP medium (37 ° C, 3 days) after adding 3 L of boil-sterilized 0.1% yeast extract solution to sterilized germinated soybean The solution is lactic acid bacteria concentration 10⁸A quantity of 1 ml / 0.1% yeast extract was added and cultured at 37 ° C. for 3 days in a nitrogen atmosphere.
After completion of the cultivation, the lactic acid bacteria fermentation product of germinated soybeans is separated by coarse filtration through a wire mesh, washed with running water, and the attached culture solution is thoroughly washed away. Was dried to about 15% or less. Next, the dried product was pulverized by a mixer and sieved (90 μm, 166 mesh) to obtain a lactic acid bacteria fermentation product of germinated soybeans as a fine powder (yield 890 g, moisture content 13.5%).
[0048]
Example 10 Preparation of emulsifier (10)
The same operation as in Example 9 was performed except that barley was used in place of soybeans, and a lactic acid bacteria fermentation product of germinated barley was obtained as a fine powder (yield 880 g, moisture content 12.8%).
[0049]
Example 11 Preparation of emulsifier composition (1)
200 g of maltitol liquid (70% maltitol aqueous solution) was added to 800 g of fine powder of lactic acid bacteria fermented by wheat as obtained in the same manner as in Example 1, and kneaded and mixed with a kneader. A product was obtained (moisture content 14.6%).
[0050]
Example 12 Preparation of emulsifier composition (2)
A uniform mixture was obtained in the same manner as in Example 11 except that 200 g of glycerin was used instead of 200 g of the maltitol solution (water content 12.4%).
[0051]
Example 13 Preparation of emulsifier composition (3)
200 g of maltitol solution and 15 g of arginine were added to 785 g of fine powder of lactic acid bacteria fermentation product of pigeon wheat obtained by the same operation as in Example 1, and kneaded and mixed with a kneader to obtain a uniform mixture. (Moisture content 15.1%).
[0052]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous cream.
[0053]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.
[0054]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and the milky white lotion was obtained.
[0055]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and stirred and mixed, and further cooled to 30 ° C. or lower to obtain a milky white essence.
[0056]
Formulation Example 5 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 2 was used instead of 5.0 parts of the emulsifier of Example 1 in Component B of Formulation Example 2.
[0057]
Formulation Example 6 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 3 was used instead of 5.0 parts of the emulsifier of Example 1 in Component B of Formulation Example 2.
[0058]
Formulation Example 7 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 4 was used instead of 5.0 parts of the emulsifier of Example 1 in the component B of Formulation Example 2.
[0059]
Formulation Example 8 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 5 was used instead of 5.0 parts of the emulsifier of Example 1 in Component B of Formulation Example 2.
[0060]
Formulation Example 9 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 6 was used instead of 5.0 parts of the emulsifier of Example 1 in Component B of Formulation Example 2.
[0061]
Formulation Example 10 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the mixture of Example 7 was used in Component B of Formulation Example 2 instead of 5.0 parts of the emulsifier of Example 1.
[0062]
Formulation Example 11 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 8 was used instead of 5.0 parts of the emulsifier of Example 1 in Component B of Formulation Example 2.
[0063]
Formulation Example 12. Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 9 was used instead of 5.0 parts of the emulsifier of Example 1 in the component B of Formulation Example 2.
[0064]
Formulation Example 13 Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 5.0 parts of the emulsifier of Example 10 was used in Component B of Formulation 2 instead of 5.0 parts of the emulsifier of Example 1.
[0065]
Formulation Example 14. Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 6.0 parts of the emulsifier composition of Example 11 was used in Component B of Formulation Example 2 instead of 5.0 parts of the emulsifier of Example 1.
[0066]
Formulation Example 15. Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 6.0 parts of the emulsifier composition of Example 12 was used instead of 5.0 parts of the emulsifier of Example 1 in Component B of Formulation Example 2.
[0067]
Formulation Example 16. Latex
A homogeneous emulsion was obtained in the same manner as in Formulation Example 2, except that 6.0 parts of the emulsifier composition of Example 13 was used in Component B of Formulation Example 2 instead of 5.0 parts of the emulsifier of Example 1.
[0068]
Formulation Example 17. Latex
A homogeneous emulsion was prepared in the same manner as in Formulation Example 2 except that 2.0 parts of the emulsifier of Example 1 and 0.5 part of xanthan gum were used in the B component of Formulation Example 2 instead of 5.0 parts of the emulsifier of Example 1. Obtained.
[0069]
Formulation Example 18. Latex
A homogeneous emulsion in the same manner as in Formulation Example 2, except that 2.0 parts of the emulsifier of Example 1 and 0.5 part of hyaluronic acid are used in the component B of Formulation Example 2 instead of 5.0 parts of the emulsifier of Example 1. Got.
[0070]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less.
[0071]
The components A and B were each heated and dissolved at 80 ° C., and then both components were combined and homogenized with Hiscotron (5000 rpm) for 2 minutes. This was cooled while stirring, and C component was added at 50 ° C. and further cooled to 30 ° C.
[0072]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
This was cooled to 30 ° C. or lower while stirring.
[0073]
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring further.
[0074]
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring further.
[0075]
After each component A and component B was heated to 80 ° C. and uniformly dissolved, component B was added to component A, and stirring was continued to cool to room temperature.
[0076]
After each component A and component B was heated to 80 ° C. and uniformly dissolved, component B was added to component A, and stirring was continued to cool to room temperature.
[0077]
After each component A and component B was heated to 80 ° C. and uniformly dissolved, component B was added to component A, and stirring was continued to cool to room temperature.
[0078]
The component B was mixed, heated to 80 ° C and dissolved, and then cooled to 30 ° C. The component A was added to this and kneaded sufficiently, and then degassed under reduced pressure.
[0079]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.
[0080]
Formulation Example 29. Latex
In the component B of formulation example 28, instead of using 2.0 parts of kojic acid, the emulsion was prepared in the same manner as in formulation example 28 except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.2 parts of potassium hydroxide were used. Obtained.
[0081]
Formulation Example 30. Latex
An emulsion was obtained in the same manner as in Formulation Example 28 except that 3.0 parts of L-ascorbic acid-2-phosphate magnesium was used in Component B of Formulation Example 28 instead of 2.0 parts of kojic acid.
[0082]
Formulation Example 31. Latex
An emulsion was obtained in the same manner as in Formulation Example 28 except that 2.0 parts of arbutin was used in the B component of Formulation Example 28 instead of 2.0 parts of kojic acid.
[0083]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and obtained the emulsion.
[0084]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.
[0085]
The component B was heated to 85 ° C. to dissolve and cooled to room temperature, and then the solution in which the component A was mixed and dissolved was added thereto, and then the component C was added to adjust the pH to 7.
[0086]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and stirred and mixed, and further cooled to 30 ° C. or lower to obtain an anti-inflammatory analgesic (cream).
[0087]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and stirred and mixed, and further cooled to 30 ° C. or lower to obtain an anti-inflammatory agent (cream).
[0088]
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and obtained the antifungal agent (milky lotion).
[0089]
  Test Example 1 Emulsifying action (Part 1)
MiscellaneousThe emulsification effect was examined on an emulsifier composed of a lactic acid bacteria fermentation product of cereals and a fine powder obtained by pulverizing and milling cereals as they were for comparison and sieving (90 μm, 166 mesh).
[sample]
(1) RealEach emulsifier of Examples 1, 3, 4, 5, 6, 7 and 8
(2)Fine powders of barley, barley, millet, millet, millet, soybeans and red beans
[0090]
[Table 1]
[0091]
That is, Component 4 was dissolved in Component 3, Component 2 and Component 5 were added thereto, mixed, and heated to 80 ° C. This was added to the oily component of component 1 heated to 80 ° C., homogenized under the condition of 5000 rpm × 2 minutes, and then cooled to room temperature by water cooling with stirring. Each of the emulsions obtained here is put into a 50 ml screw bottle, and the time-dependent change of the emulsified state immediately after preparation and the emulsified state when stored at room temperature or 50 ° C. for 3 months is visually observed and evaluated according to the following criteria: did.
: Good
○: Very little separation after more than 1 month
Δ: Slight separation is observed after 2 weeks to 1 month
×: Complete separation within 1 week
In addition, in the case of the comparison samples of the fine wheat powder, millet powder and soybean fine powder, oil floating was observed immediately after the preparation of the emulsion, and the emulsified state was poor.
[0092]
[result]
The results are shown in Table 2.
[Table 2]
[0093]
As shown in Table 2, the emulsifiers comprising the cereal lactic acid bacteria fermentation product of the present invention all have an excellent emulsifying action and give an emulsion that is stable for a long period of time. On the other hand, a stable emulsion cannot be obtained depending on the fine powder of millet not subjected to lactic acid bacteria fermentation.
[0094]
Test Example 2 Emulsifying action (part 2)
The effect on emulsification stability when a thickener was used in combination with a lactic acid bacteria fermentation product was examined.
[Test method]
Three types of emulsions having the component composition (unit: part) shown in Table 3 were prepared, and their changes with time were observed.
[0095]
[Table 3]
[0096]
That is, component 4 was dissolved in component 3, and any of component 5 was added and mixed. Separately, the mixture of components 2 and 6 and component 1 were each heated to 80 ° C., then the mixture of components 2 and 6 was added to component 1 and homogenized for 2 minutes with Hiscotron (5000 rpm). A mixture of the above components 3, 4, and 5 was added thereto, and the mixture was further homogenized with Hiscotron (5000 rpm) for 1 minute, and then cooled to room temperature with stirring. Each of the emulsions obtained here is put into a 50 ml screw bottle, and the time-dependent changes in the emulsified state immediately after preparation and the emulsified state when stored at room temperature or 50 ° C. for 3 months are visually observed, as in Test Example 1. Evaluation was performed according to the criteria.
[0097]
[result]
The results are shown in Table 4.
[Table 4]
[0098]
From the results in Table 4, it can be seen that when a thickener is used in combination with the lactic acid bacteria fermentation product, the stability of the resulting emulsion is further improved.
[0099]
  Test Example 3 Skin irritation
  MilletThe skin irritation of the lactic acid bacteria fermented product was compared with that of a component widely used as an emulsifier for cosmetics.
[sample]
  Each of the following components was kneaded with JP NP hydrophilic petrolatum to a concentration of 5% and used as a sample.
(1) Emulsification of Example 1Agent
(2) Polyoxyethylene (20) sorbitan monooleate (Comparative sample a)
(3) Lipophilic glyceryl monostearate (Comparative sample b)
[0100]
[Test method]
Five adult males aged 20 to 50 years were used as subjects, the inner side of each upper arm was wiped with ethanol to remove sebum, and 0.2 g of each sample was applied to the aluminum plate of the fin chamber. Affixed. After 24 hours, the fin chamber was removed, and the degree of skin irritation was determined by the method and criteria described below.
[0101]
[Judgment]
After 1 hour, 24 hours and 48 hours after removing the patch, the state of erythema and edema at the applied site was visually determined based on the following “skin irritation criteria by dreze method”, and the average value of 5 subjects was calculated. Asked.
(Erythema)
Score     Skin condition
0: No erythema
1: Extremely mild erythema
2: Clear erythema
3: Moderate to strong erythema
4: Light crust formation on deep crimson erythema
(edema)
Score     Skin condition
0: No edema
1: Extremely mild edema
2: Clear edema (distinguishable from surroundings)
3: Moderate edema (swelling of 1 mm or more)
4: Strong edema (further spreads around)
[0102]
  [result]
  The results are shown in Table 5.
[Table 5]
[0103]
  A and b used as comparative samples in this testEmulsificationThe agent is widely used for emulsification of cosmetics because of its relatively high safety, but as is apparent from the results in Table 5,Miscellaneous cereals of Example 1Emulsifiers made from fermented lactic acid bacteriaGeneral purposeIt has less skin irritation than emulsifiers and is extremely safe.
[0104]
  Test Example 4 Monitor test
For each of the following samples, the feeling of use and safety (skin irritation) were evaluated by a monitor test.
[sample]
(1) Milk of Formulation Example 2liquid
(2) In Formulation Example 2, obtained in the same manner as Formulation Example 2, except that 2.0 parts of polyoxyethylene (20) sorbitan monooleate was used instead of 5.0 parts of the emulsifier of Example 1. Emulsion (comparative emulsion)
[0105]
[Test method]
Twenty women aged 18 to 50 years randomly extracted were used as subjects, and the feeling of use and skin irritation when each emulsion was applied to the left upper arm twice a day (morning and evening) for 5 days, The following items were evaluated.
(Feeling of use)
I. The feel of the hand
B. Elongation during application
C. Smoothness during application
D. Penetration (penetration)
E. Feel after application
(Skin irritation)
F. Stimulation during application
G. Irritation after application
Evaluation is based on a five-step evaluation (A: good, B: slightly good, C: normal, D: slightly bad, E: bad), and skin irritation (A: no irritation). B: Uncomfortable, C: Stimulated).
[0106]
[result]
  The results are shown in Tables 6 and 7.
[Table 6]
[0107]
[Table 7]
[0108]
  As shown in Table 6 and Table 7,MilletThe emulsion prepared by using an emulsifier made of a fermented product of lactic acid bacteria obtained high evaluation in use feeling and no skin irritation was observed.
  On the other hand, the comparative emulsion obtained using the synthetic surfactant was not only inferior in the feeling of use but also had some skin irritation.
【The invention's effect】
  The emulsifier of the present invention comprising a cereal lactic acid bacteria fermentation product has a good emulsifying power, is low in toxicity and has extremely low skin irritation, and is excellent in safety to humans. It is useful for the preparation of emulsions in the field. Above all, when used as an emulsifier for cosmetics and external medicines, the cosmetics and external medicines obtained are the skin feel and use because of the high moisturizing / water-retaining ability and adhesion to the skin of the lactic acid bacteria fermentation product. It will be excellent.
  Therefore, according to the present invention, there are also provided cosmetics and external medicines comprising the above-mentioned lactic acid bacteria fermented product and having good emulsification stability, biosafety, and good usability.

Claims (2)

An emulsifier comprising a solid phase portion of a lactic acid bacteria fermentation product obtained by fermenting one or more selected from barley, red beans, millet and millet with lactic acid bacteria. A cosmetic or topical medicine comprising the emulsifier of claim 1 .