JP4871438B2 - Cosmetics - Google Patents

Description

【００３８】
表１の評価結果からわかるように、麹菌を作用させる前の玄米、米糠、８０％精白米については、塗布直後にはほとんどの人がどれもしっとり感はあると答えているが、塗布２時間後はその効果はほとんどないとの回答が多かった。このことから、これらの原料についてはしっとり感の効果は弱く、持続性もないことがわかる。これらに対し、麹を作用させた各種原料は、８０％精白米麹については全員がしっとり感があると答え、塗布１時間後、２時間後についてもしっとり感はかなり残っているとの回答であった。また、玄米麹、米糠麹に関しても、麹を作用させた方がしっとり感の効果及びその持続性ともに良いとの回答であったが、８０％精白米麹に比べて明らかに弱いことがわかる。
【００３９】
（２）アミノ酸度及び糖度の測定
次に、上記各種検体溶液について、保湿の効果とその持続性に最も関係していると考えられるアミノ酸度と糖度を測定した。その結果を表２に示す。なお、測定は、上記官能テストに用いたものと同様に、各種原料の粉体に５倍等量の水を加えて室温において３時間抽出し、濾過して得られた検体溶液について行ったものである。
【００４０】
また、アミノ酸度は、検体１０ｍＬを取り、フェノールフタレイン指示薬２〜３滴を加えて０．１Ｎ水酸化ナトリウム溶液でｐＨ６．８とし、これに中性ホルマリン溶液５ｍＬを加え、遊離アミノ酸を０．１Ｎ水酸化ナトリウム溶液で淡桃色になるまで滴定して得られた値（ｍＬ）である。
【００４１】
また、糖度は、検体（水で１０００倍に希釈したもの）１ｍＬを正確に量り、フェノール溶液（水で２０倍に希釈したもの）１ｍＬを加えて撹拌し、この液に硫酸５ｍＬを加えて１０分間撹拌した後、２０〜３０分間室温にて放置し、波長４９０ｎｍで吸光度を測定して求めた値である。標準曲線はグルコースで作製し、検体１００ｍＬに換算したときの値（単位：ｇ）である。
【００４２】
【表２】

【００４３】
表２の分析結果より、麹菌を作用させることでそれぞれの原料中に含まれる蛋白質、澱粉質が麹菌によりアミノ酸やオリゴ糖類などの比較的短い鎖の糖質に分解され、室温において抽出されたことがわかる。米糠麹では、アミノ酸度が高いが糖度は低く、８０％精白米麹ではアミノ酸度は低く糖度が高い。また玄米麹では、アミノ酸度は米糠麹の約半量で、糖度は８０％精白米麹の約２／３量である。これらの理由としては、麹菌はアミノ酸類、ビタミン、ミネラル分などの栄養分を求めて繁殖するため、米糠部分に主に作用し、澱粉質部分への作用は弱いことが挙げられる。
【００４４】
これらの分析結果と官能評価の結果とを照らし合わせると、肌へしっとり感を与える効果は、アミノ酸類や澱粉質などが寄与していると考えられるが、しっとり感を与える効果の持続性は、主に米澱粉質に麹菌を作用させることで生成した糖質が寄与していることがわかる。また、糖質成分は、室温において抽出されることより、オリゴ糖などの比較的短い鎖の糖質であることが考えられる。このことから、所定の精白度の精白米に麹菌を作用させることにより、肌へしっとり感を与える効果とその持続性に優れた化粧料が得られることが判明したといえる。
【００４５】
【発明の効果】
上記のように、本発明の精白米に麹菌を作用させて生成した米麹の水抽出物は、肌へのしっとり感、及びその持続性が顕著に優れていることがわかる。また、米を原料としているため安価に原料供給ができ、さらに肌へのなじみもよく、人体への安全性も高いものである。よって、本発明品の化粧料としての有用性は明らかである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a cosmetic containing a water extract obtained by extracting 90-50% polished rice bran with water. Specifically, the present invention is safe for the human body, inexpensive and stable in the supply of raw materials, further excellent in moisture retention / protection of the skin, excellent in its sustaining effect, and is not sticky to the skin. Concerning cosmetics.
[0002]
[Prior art]
The normal stratum corneum has the ability to retain moisture, plays an important role in providing skin flexibility, keeping the skin fresh and preventing harmful substances from entering the outside world. When the water content of the stratum corneum decreases, the texture of the skin becomes rough, and wrinkles, rough skin, cracks, red spots, etc. occur. For this reason, moisturizing the skin is extremely important for human health.
[0003]
NMF (Natural Moisture Factor) consisting of amino acids, pyrrolidone carboxylate, lactate, and other sugars, organic compounds mainly composed of polyols, sodium lactate, Mainly organic metal compounds such as sodium pyrrolidonecarboxylate, and water-soluble polymer compounds such as polyethylene glycol and hyaluronic acid.
[0004]
Among them, as cosmetics containing ingredients made from rice, a lot of amino acids, vitamins and minerals in rice bran are attracting attention, and cosmetic ingredients derived from rice bran that are safe and moisturized for the skin are formulated. Many products are on the market.
[0005]
However, some of these moisturizers have drawbacks such as irritation to the skin, poor feeling of use such as slimy slimness, lack of long-lasting effects, and expensive products. Many.
[0006]
There are also cosmetics characterized by utilizing the enzyme activity of proteases such as proteases and peptidases possessed by Aspergillus as skin cleansing cosmetics.
[0007]
[Problems to be solved by the invention]
Conventional rice-derived moisturizers are mainly composed of amino acids, vitamins and minerals as natural moisturizing factors, and are not particularly effective in moisturizing or slipping dry skin. There was a problem that a remarkable effect was not seen so much, such as a short duration effect. In addition, proteases such as proteases and peptidases possessed by Aspergillus oryzae have many problems that they are difficult to formulate because they are unstable to heat and moisture.
[0008]
The present invention has been made in view of such a situation, and is made from rice, is safe for the human body, is excellent in moisture retention / protection of the skin, and sustains its effect, and is sticky to the skin. It is an object to provide a cosmetic material that has no feeling and is excellent in economic efficiency.
[0009]
[Means for Solving the Problems]
Carbohydrate is a biological component widely distributed in animals and plants, and plays an important role in maintaining the moisture of the living body, and a great variety of carbohydrates have been found in animals and plants. Among them, hyaluronic acid is a biological component widely distributed in connective tissues of animals, has the best water retention among mucopolysaccharides, and is widely used as a cosmetic raw material.
[0010]
The present inventors paid attention to the high moisturizing function of saccharides, and in particular, promoted research on moisturizing agents using rice starch containing a large amount of starch as a raw material. It was discovered that the extracted liquid contains many types of carbohydrates that are most related to the moisturizing and protecting action of the skin.
[0011]
Therefore, as a moisturizing agent using rice as a raw material, intensive research has been conducted on a moisturizing agent that has the most moisturizing effect and continues the moisturizing effect. As a result, moisturizing and maintaining the skin seem to be due to relatively short chain carbohydrates such as amino acids and oligosaccharides that are natural moisturizing factors. A rice cake treated with koji mold (and starch-degrading enzyme) is dried and then extracted with water at room temperature. It contains the most active ingredients, has no stickiness, makes the skin smooth and moisturized. Found to last for a long time.
[0012]
In addition, since these ingredients are made from rice, they are extremely safe for the skin, inexpensive, stable in the supply of raw materials, very stable against heat and water, and easy to formulate. Solved the above problem.
[0013]
That is, the present invention provides water obtained by extracting rice bran obtained from polished rice having a milling degree of 80 to 50% through the steps of washing rice, soaking, steaming rice, seeding, and koji making with water of 40 ° C. or less. The present invention relates to a cosmetic comprising an extract.
Also, that the present invention, the rice koji, after immersing the polished rice in water, have rows microwave irradiation in the immersion rice, then steamed rice, are those prepared by carrying out seeding, and koji It is related with the said cosmetics characterized by these.
The cosmetics are ingredients that are effective in moisturizing and protecting the skin obtained by allowing koji molds (and amylolytic enzymes) to act on starch of rice and saccharifying them into sugars of relatively short chains such as oligosaccharides. The liquid extracted from water is contained.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described.
The cosmetic of the present invention is characterized by containing a water extract of rice bran obtained from milled rice having a milling degree of 90 to 50%.
[0015]
(1) Polished rice The polished rice used in the present invention is obtained by polishing brown rice to a polishing degree of 90-50%, more preferably 90-70%, most preferably 80%. The method for milling brown rice is not particularly limited, and it is polished using a rice mill or the like. Here, the degree of whitening is the weight of the rice grain after whitening when the rice grain before whitening is 100%. Therefore, the higher the milling value, the closer to brown rice, the lower the milled rice.
[0016]
When the milling degree of the polished rice exceeds 90%, the koji mold mainly acts on the rice bran portion located in the outer layer of rice grains due to the protein, vitamins and minerals contained in the rice bran, and it does not act much on the starch of rice. Therefore, sufficient sugar cannot be obtained, and the skin moisturizing / protecting action tends to be weakened. On the other hand, if the milling degree is less than 50%, that is, if the milling ratio is less than 50% as white rice, the production cost becomes high, raw materials cannot be supplied at low cost, and there is a problem of waste recycling. Not economical to come out.
[0017]
(2) Rice bran The rice bran used in the present invention is obtained from the above polished rice. Specifically, the rice bran is obtained by allowing seed bean sprout (gonococcal spores) to act on the above polished rice. In addition, the koji mold used here should just be a normal koji mold generally used for manufacture of a rice bran.
[0018]
The rice bran is preferably dried and dried, and more preferably dried to a moisture content of 8% or less to form dry rice bran. The dried rice bran may be a rice bran obtained by allowing a koji mold to act on polished rice, or it may be a dried powder koji that is powdered after drying.
[0019]
As for the production process of rice bran, there are usually the steps of washing rice, dipping, steamed rice, seeding, koji making, etc. When drying the rice bran as required, the drying process is incorporated thereafter. About conditions, such as temperature and time in each process, it is efficient and desirable to carry out by the generally known optimal temperature, optimal time, etc.
[0020]
Specifically, polished rice having a predetermined polishing degree obtained by polished rice is washed with about 3 to 4 times the amount of water and immersed. Since the immersion time varies depending on the water absorption of the raw white rice, it may be long or short as long as it is sufficiently immersed.
[0021]
After the soaking, the soaking rice is preferably irradiated with microwaves. The irradiation amount is adjusted by the irradiation time depending on the moisture of the soaked rice and the degree of whitening of the rice. In some cases, sufficient irradiation up to about 35 ° C. may be performed. After microwave treatment, steam through steam for 30-40 minutes. Here, when steaming without microwave treatment, the rice fibers do not sufficiently expand to the inside of the rice grains and become steamed rice with less swelling, and the koji mold may not sufficiently propagate to the inside. On the other hand, the steamed rice of the hard hard soft rice that has been subjected to the microwave treatment is easy for the koji mold to scour the inside of the steamed rice for moisture in the inside, and the desired good rice bran can be obtained.
[0022]
The steamed rice is cooled to about 28 to 33 ° C., inoculated with seed bean sprouts (gonococcal spores), and koji is made at 30 to 40 ° C. for about 2 days. The seed palm may be specially formulated with α-amylase or glucoamylase activity, and the time for koji making may be long or short as long as the koji mold is sufficiently grown.
[0023]
Since the rice bran produced in the above has a moisture content of about 20-25%, it is dried at a low temperature by, for example, an alcohol dehydration method, a dehumidification drying method, a freeze drying method, a vacuum drying method, etc. Get a dry rice cake. It is desirable to store the product temperature at 15 ° C. or lower after drying. If the moisture of the dried koji exceeds 8% or is stored at a temperature exceeding 15 ° C, koji molds and microorganisms other than koji molds can easily propagate, and koji molds may cause alcohol fermentation or harmful koji breeds. The target active ingredient may be further decomposed or contaminated.
[0024]
When powdered dry koji is pulverized while cooling the machine so that the temperature does not increase during pulverization, the particle size is desirably 80 mesh or less.
[0025]
(3) Water extract The water extract of the present invention is preferably rice bran (preferably dry koji or dry powder koji) obtained by the above-described method, water, preferably 5 to 20 times the equivalent amount of water. Can be obtained by extraction in an equivalent amount of 8-12 times. The water extract is a liquid containing carbohydrates and amino acids. Alcohols such as ethyl alcohol and butylene glycol may be added to the water used for extraction.
[0026]
The extraction temperature is preferably 40 ° C. or lower. Most preferably, it is 25 ° C. When the extraction temperature exceeds 40 ° C., the starchy material is gelatinized and the polysaccharide is excessively extracted. The extraction time may be long or short as long as the target component is sufficiently extracted. After extraction, when squeezing and filtering, a light yellow and fragrant liquid is obtained.
[0027]
(4) Cosmetics The cosmetics of this invention contain the rice bran water extract obtained by the said method as an active ingredient. As cosmetics according to the present invention, basic cosmetics such as lotions, emulsions, creams, patch-type sheet preparations, foundations, under-makeups, lipsticks, blushers, mascaras, eyeliners, eye color makeup products, Nails such as nail enamel, nail coat, remover, hair cosmetics such as hair lotion, hair liquid, hair spray, cleaning agents such as shampoo, rinse, face wash, soap, bath preparation such as bath essence and bath salt, etc. Is mentioned. Particularly preferred among these are lotions, emulsions, creams and cleaning agents.
[0028]
In addition to the water extract, the cosmetics of the present invention can optionally contain various compounding ingredients used in normal cosmetics according to the type and dosage form of the cosmetics. Such optional components include, for example, hydrocarbons such as petroleum jelly and squalane; esters such as methyl paraben, jojoba oil and gay wax; triglycerides and fats such as beef tallow and olive oil; fatty acids such as stearic acid and oleic acid ; Higher alcohols such as cetanol and oleyl alcohol; Nonionic surfactants such as polyoxyethylene sorbitan fatty acid esters and polyoxyethylene hydrogenated castor oil, various interfaces such as anionic surfactant, cationic surfactant and amphoteric surfactant Active substances; polyhydric alcohols such as propylene glycol, 1,3-butylene glycol, dipropylene glycol and polyethylene glycol; ethers such as polyoxyethylene isocetyl ether; acidic polymer compounds such as carboxyvinyl polymer and high water solubility Molecular compound Sugars such as polysaccharides such as hyaluronic acid and chitosan; proteins such as collagen, elastin, keratin and sericin; other ethanol, preservatives, emulsifying components, stabilizers, UV absorbers, antioxidants, various vitamins, Medicinal ingredients, fragrances, colorants, powders and the like can be mentioned.
The addition amount of these various compounding agents can be appropriately determined according to the type of each product. Moreover, these can be formulated into cosmetics according to conventional methods.
[0029]
The content ratio of the water extract of the present invention in the cosmetic can be appropriately selected according to the type and dosage form of the cosmetic and is not particularly limited. Of course, the water extract of the present invention can be used together with the above-described various components used depending on the type and dosage form of the cosmetic. For example, only the water extract can be used as it is as a cosmetic.
[0030]
【Example】
EXAMPLES The present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In addition, the value of the compounding quantity in a present Example and a comparative example is all weight%.
[0031]
[Example 1]
Brown rice was put into a rice mill to obtain 80% polished rice. 1 kg of this polished rice was washed with 3 times the amount of water and immersed for 1 hour. The soaked rice was irradiated with microwaves until the temperature after the soaking rice temperature reached about 25 ° C., and steamed by passing steam for 30 minutes. The steamed rice was cooled to about 30 ° C., inoculated with 0.3 g of seed bean sprouts (gonococcal spores), and then kneaded in a floor room kept at about 30 ° C. for 24 hours. The soot was thinly placed in a shelf room controlled at about 30 to 35 ° C. via a stirrer, and the temperature was gradually raised to 40 ° C., and the koji was made in the shelf room for about 24 hours. Thereafter, the koji was transferred to a low-temperature dehumidifying dryer and dried to obtain a moisture content of 8% or less to obtain 0.86 kg of dried koji. To this was added 5 times equivalent amount of water, extracted at 25 ° C. for 3 hours, and filtered to obtain 3.2 L of the water extract of the present invention.
[0032]
[Example 2]
Using the water extract of the present invention obtained in Example 1, the compounding material having the following formulation was mixed and dissolved by a conventional method to obtain a lotion type product.
(Prescription)
20.0% by weight of water extract obtained in Example 1
Glycerin 5.0% by weight
Polyoxyethylene hydrogenated castor oil 1.0% by weight
Ethanol 5.0% by weight
Preservative 0.2% by weight
Purified water appropriate amount [0033]
[Example 3]
Using the aqueous extract of the present invention obtained in Example 1, the compounding material having the formulation shown below was mixed and dissolved by a conventional method to obtain an emulsion type product. That is, the following amounts of stearic acid, isostearic acid cholesterol, jojoba oil, squalane, sesquitoleic acid sorbitan, and preservatives are mixed and dissolved by heating at about 70 ° C., and the water extract at about 70 ° C. The aqueous phase consisting of 1,3-butylene glycol, preservative, purified water, and L-arginine was gradually added with stirring to carry out emulsification. Next, a 1.0% aqueous solution of carboxyvinyl polymer was added thereto. After making the emulsified particles uniform with an emulsifier, vacuum degassing and cooling were performed to obtain an emulsion type product. In addition, a compounding example is not limited to the above Example.
[0034]
(Prescription)
20.0% by weight of water extract obtained in Example 1
Stearic acid 1.0% by weight
Cholesterol isostearate 2.0% by weight
Jojoba oil 4.0 wt%
Squalane 8.0 wt%
Sorbitan sesquioleate 2.0% by weight
1,3-butylene glycol 5.0% by weight
L-arginine 0.4% by weight
Carboxyvinyl polymer 0.2% by weight
Preservative 0.2% by weight
Purified water 57.2% by weight
[0035]
[Example 4]
Various raw materials shown in Table 1 below (brown rice, rice bran, 80% polished rice, brown rice bran, rice bran, and 80% polished rice bran) are pulverized with a pulverizer while cooling the machine so that there is no temperature rise during pulverization. A powder having a particle size of 80 mesh or less was obtained. In addition, about the koji among the said raw materials, the koji making was performed by the method similar to Example 1. FIG.
The obtained powder was extracted with 5 equivalents of water at room temperature for 3 hours in the same manner as in Example 1 and filtered to obtain various sample solutions.
[0036]
(1) Sensory test A sensory test was performed on the various sample solutions. That is, 50 panelists (20 males and 30 females) applied the sample solution to their hands once, and sensory evaluation was performed on the persistence of moist feeling after 30 minutes, 1 hour, and 2 hours. It was. The results are shown in Table 1. The numbers in Table 1 are the number of people who felt that they were effective.
[0037]
[Table 1]

[0038]
As can be seen from the evaluation results in Table 1, most people answered that brown rice, rice bran, and 80% polished rice before acting koji mold are moist immediately after application, but 2 hours after application Many respondents said that there was little effect. From this, it can be seen that the moist feeling of these raw materials is weak and not durable. On the other hand, with the various raw materials that used koji, 80% polished rice koji all responded that they had a moist feeling, and after 1 hour and 2 hours after application, the moist feeling remained fairly. there were. In addition, regarding brown rice bran and rice bran, it was replied that the effect of moistening and its sustainability were better when the koji was applied, but it is clearly weaker than 80% polished rice bran.
[0039]
(2) Measurement of amino acid content and sugar content Next, the amino acid content and sugar content considered to be most related to the effect of moisturizing and its sustainability were measured for the various sample solutions. The results are shown in Table 2. The measurement was performed on the sample solution obtained by adding 5 times the equivalent amount of water to the powders of various raw materials, extracting at room temperature for 3 hours, and filtering, as in the sensory test described above. It is.
[0040]
The amino acid content is 10 mL of a sample, and 2 to 3 drops of phenolphthalein indicator are added to adjust the pH to 6.8 with a 0.1N sodium hydroxide solution. It is a value (mL) obtained by titrating with a 1N sodium hydroxide solution until light pink.
[0041]
In addition, the sugar content is accurately measured by adding 1 mL of a sample (diluted 1000 times with water), adding 1 mL of a phenol solution (diluted 20 times with water), and adding 5 mL of sulfuric acid to this solution. This is a value obtained by stirring for 30 minutes and then standing at room temperature for 20 to 30 minutes, and measuring the absorbance at a wavelength of 490 nm. The standard curve is a value (unit: g) when prepared with glucose and converted to a sample of 100 mL.
[0042]
[Table 2]

[0043]
From the analysis results shown in Table 2, the protein and starch contained in each raw material were decomposed into relatively short-chain carbohydrates such as amino acids and oligosaccharides by the koji mold, and extracted at room temperature. I understand. Rice bran has high amino acid content but low sugar content, and 80% refined rice bran has low amino acid content and high sugar content. In brown rice bran, the amino acid content is about half that of rice bran, and the sugar content is about 2/3 of 80% polished rice bran. For these reasons, koji molds proliferate in search of nutrients such as amino acids, vitamins, and minerals, so that they mainly act on the rice bran portion and have a weak effect on the starchy portion.
[0044]
When comparing these analysis results with the results of sensory evaluation, it is thought that the effect of giving moist feeling to the skin is contributed by amino acids and starch, etc., but the sustainability of the effect of giving moist feeling is It can be seen that the carbohydrates produced by the action of Aspergillus oryzae mainly on the rice starch are contributing. The carbohydrate component is considered to be a relatively short-chain carbohydrate such as an oligosaccharide because it is extracted at room temperature. From this fact, it can be said that by making koji molds act on milled rice having a predetermined milling degree, it has been found that a cosmetic with excellent moisturizing effect and sustainability can be obtained.
[0045]
【Effect of the invention】
As described above, it can be seen that the water extract of rice bran produced by allowing koji mold to act on the polished rice of the present invention is remarkably excellent in the moist feeling on the skin and its durability. In addition, because it uses rice as a raw material, it can be supplied at a low cost, and it is well-familiar with the skin and safe for the human body. Therefore, the usefulness of the product of the present invention as a cosmetic is clear.

Claims (2)

Containing a water extract obtained by extracting rice bran obtained from polished rice having a degree of whitening of 80 to 50% through the steps of washing rice, soaking, steaming rice, seeding, and koji making with water at 40 ° C. or less. Cosmetics characterized by The rice bran is produced by immersing the polished rice in water, irradiating the immersed rice with microwaves , and then steaming, seeding, and koji making. 1. Cosmetics according to 1.