JP7138271B2 - emulsifier - Google Patents

Description

An object of the present invention is to provide an emulsifier that can be incorporated in external preparations for skin or foods and drinks and that is excellent in safety and stability.

BACKGROUND ART Conventionally, various natural product-derived emulsifiers have been proposed as active ingredients that can be blended in emulsifying type external preparations for skin or foods and drinks. Among them, it is known to use lecithin derived from soybeans and sunflowers, fermented rice, and the like as emulsifiers for external preparations for skin and foods and drinks.

Japanese Patent Application Laid-Open No. 2002-348207 JP-A-09-182569 Japanese Patent Application Laid-Open No. 06-217719

Conventionally, emulsifiers derived from natural products have been proposed that can be blended into foods, beverages, and external preparations for skin, but they have problems in terms of stability such as odor and coloration. Accordingly, it is an object of the present invention to provide a natural product-derived emulsifier that overcomes the above-described conventional problems.

The present invention is an emulsifier containing, as an active ingredient, a low-protein processed product of fermented rice with lactic acid bacteria.
Further, the present invention is an emulsified external preparation for skin containing a low-protein processed product of lactic acid bacteria fermentation of rice as an active ingredient.

The present invention is an emulsifier or emulsified external skin preparation containing a low-protein processed product of fermented rice with lactic acid bacteria as an active ingredient. It is possible to provide an emulsifier and an emulsified external preparation for skin containing a fermented product with excellent properties as an active ingredient.

The present invention will be described in detail below.
As the rice used to obtain the fermented product according to the present invention, brown rice, germinated brown rice, polished rice, and the like can all be used, and there is no particular limitation. Any kind of rice, such as glutinous rice, can be used. In addition, pigmented rice such as black rice, purple rice, red rice and green rice can also be used.

Low-protein rice treatment methods include washing methods, acid or alkali treatment methods, and enzymatic treatment methods.

Examples of the washing method include a method of washing with water or alkaline water (preferably pH 8) in parallel with fermentation or after fermentation.

In the case of enzymatic treatment, the following proteases are used. For example, proteolytic enzymes include actinases such as actinase, pepsins such as pepsin, trypsins such as trypsin and chymotrypsin, papains such as papain and chymopapain, and peptidases such as glycylglycine peptidase, carboxypeptidase, and aminopeptidase. , bromelain and the like can be used.

In the present invention, the protein content of the processed product obtained by the above method is preferably 1.5% or less, more preferably 1.0% or less.

In the present invention, microorganisms used for fermenting rice include lactic acid bacteria, bifidobacteria, and combinations of one or more selected from each group of these microorganisms and koji mold, yeast, and bacillus subtilis. However, it is not limited to this.

Examples of lactic acid bacteria include lactic acid bacteria of the genus Lactobacillus such as Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbruekii; Lactic acid bacteria of the genus Carnobacterium such as Carnobacterium divergens and Carnobacterium piscicola; Leuconostoc such as Leuconostoc mesenteroides and Leuconostoc citreum ) lactic acid bacteria; lactic acid bacteria of the genus Streptococcus such as Streptococcus faecalis and Streptococcus pyogenes; lactic acid bacteria of the genus Enterococcus such as Enterococcus caseliflavus and Enterococcus sulfreus; lactic acid bacteria of the genus Lactococcus such as Lactococcus plantarum and Lactococcus rafinolactis; lactic acid bacteria of the genus Weissella such as Weissella confusa and Weissella kandleri; Lactic acid bacteria of the genus Atopobium such as Atopobium parvulus; lactic acid bacteria of the genus Vagococcus such as Vagococcus fluvialis and Vagococcus salmoninarum; Pediococcus Pediococcus lactic acid bacteria, such as Pediococcus damnosus and Pediococcus pentosaceus, can be used as long as they are classified as lactic acid bacteria.

Bifidobacteria include Bifidobacterium bifidum, Bifidobacterium breve, and the like. be.

As the koji mold, for example, yellow koji molds such as Aspergillus oryzae, Aspergillus flavus, Aspergillus polyoxogenes, Aspergillus sojae, Aspergillus awamori, Aspergillus kawauchi Aspergillus kawauchii, Aspergillus usami, Aspergillus niger, and other black koji molds; Any of them can be used.

Examples of yeast include those of the genus Saccharomyces such as Saccharomyces cerevisiae, Saccharomyces awamori, Saccharomyces chevalieri, Saccharomyces carlsbergensis, and Saccharomyces bayonus. Yeast, yeast of the genus Torulaspora such as Torulaspora delbruekii, Torulaspora fermentati, Torulaspora rosei, Zygosaccharomyces rouxii, Zygosaccharomyces soya, Zygosaccharomyces salmon yeast of the genus Zygosaccharomyces such as Zygosaccharomyces miso, Zygosaccharomyces lactis, Candida versatilis, Candida etchellsii, Candida kefyr, Candida salmon ( Candida sake), Candida yeast such as Candida scottii, Aureobasidium Pullulans, Aureobasidium mansonii, Aureobasideium microstictum, etc. Aureobasidium yeast of the genus Aureobasidium, etc., but any yeast can be used as long as it is classified as yeast. Among the yeasts described above, Saccharomyces cerevisiae is preferable from the viewpoint of safety and efficacy. , can be used.

Examples of Bacillus subtilis include bacteria belonging to the genus Bacillus such as Bacillus natto, Bacillus subtilis, and Bacillus circulans.

In addition, the fermented product according to the present invention may be gelatinized (gelatinized) by heat treatment or heat treatment under pressure. When gelatinization is performed by heat treatment, the temperature is generally 80° C. to 220° C., preferably 90° C. to 160° C., and the degree of gelatinization (gelatinization) is 90% or more. preferably.

The protein content of the fermented product obtained as described above is measured by, for example, the "Macro Kjeldahl method or Kjeldahl method" which is a nitrogen determination method, and in the present invention, it is 1.5 (g / 100) or less. is preferred.

Skin preparations for external use (cosmetics, quasi-drugs, external pharmaceuticals) in which the fermented product of the present invention is blended include, for example, emulsions, creams, lotions, essences, packs, basic cosmetics such as facial cleansers, lipsticks, foundations, Makeup cosmetics such as liquid foundations and makeup press powders, hair cosmetics such as hair shampoos, hair rinses, hair treatments, conditioners, hair tonics, hair dyes, and hair styling agents, and bath agents, but of course these include: It is not limited. Food and beverages include, for example, beauty drinks, nutritional drinks, sports drinks, near water, vitamin drinks, mineral drinks, alcoholic drinks; various soups (including powdered soups), jellies, candies, tablets, gum Foods such as tablets, liquids, granules, or jelly.

When the fermented product of the present invention is blended into external skin preparations (cosmetics, quasi-drugs, external pharmaceuticals) or food and drink, ingredients used in usual external skin preparations or food and drink, such as oily ingredients, moisturizers, Thickeners, emulsifiers, antiseptic/bactericidal agents, powder components, ultraviolet absorbers, surfactants, pigments, fragrances, other physiologically active ingredients, and the like can be appropriately blended as necessary. In addition, as long as the effectiveness and features of the antioxidant according to the present invention are not impaired, it can be incorporated into cosmetics (including quasi-drugs) or foods and drinks in combination with other physiologically active ingredients.

Examples of oily components include olive oil, jojoba oil, castor oil, soybean oil, rice oil, rice germ oil, coconut oil, palm oil, cacao oil, meadowfoam oil, shea butter, tea tree oil, and avocado oil. , macadamia nut oil, rapeseed oil, oils derived from citrus fruits (yuzu, lime, mandarin orange, etc.), plant-derived oils such as panax ginseng oil, plant-derived squalane; animal-derived oils such as mink oil and turtle oil; beeswax, carnauba wax , rice wax, lanolin and other waxes; liquid paraffin, petrolatum, paraffin wax, squalane and other hydrocarbons; myristic acid, palmitic acid, stearic acid, oleic acid, isostearic acid, cis-11-eicosenoic acid and other fatty acids Higher alcohols such as lauryl alcohol, cetanol, and stearyl alcohol; Synthetic esters and synthetic triglycerides such as isopropyl myristate, isopropyl palmitate, butyl oleate, 2-ethylhexylglyceride, higher fatty acid octyldodecyl (octyldodecyl stearate, etc.) and the like.

Examples of surfactants include polyoxyethylene alkyl ethers, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, polyoxyethylene hydrogenated castor oil, poly Nonionic surfactants such as oxyethylene sorbitol fatty acid esters; fatty acid salts, alkyl sulfates, alkylbenzene sulfonates, polyoxyethylene alkyl ether sulfates, polyoxyethylene fatty amine sulfates, polyoxyethylene alkylphenyl ether sulfates, Anionic surfactants such as polyoxyethylene alkyl ether phosphates, α-sulfonated fatty acid alkyl ester salts, polyoxyethylene alkylphenyl ether phosphates; quaternary ammonium salts, primary to tertiary fatty amine salts, cationic surfactants such as alkylbenzylammonium salts, alkylpyridinium salts, 2-alkyl-1-alkyl-1-hydroxyethylimidazolinium salts, N,N-dialkylmorphonium salts, polyethylenepolyamine fatty acid amide salts; N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine, N,N,N-trialkyl-N-alkyleneammoniocarboxybetaine, N-acylamidopropyl-N',N'-dimethyl-N'- Amphoteric surfactants such as β-hydroxypropylammoniosulfobetaine and the like can be used.

Examples of emulsifiers or emulsifying aids include lecithin (soybean lecithin, egg yolk lecithin, sunflower, etc.) and derivatives thereof (hydrogenated lecithin, hydroxylated lecithin, etc.), saponin or derivatives thereof, casein or salts thereof (sodium, etc.), Sugar-protein complex, sucrose or its ester, lactose, soybean-derived water-soluble polysaccharide, soybean-derived protein-polysaccharide complex, lanolin or its derivatives, cholesterol, stevia derivatives (stevia enzyme-treated products, etc.), silicic acid Salts (aluminum, magnesium, etc.), carbonates (calcium, sodium, etc.) and the like are included.

Moisturizers include, for example, glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, sodium pyrrolidone carboxylate, and sugars such as trehalose and raffinose, and mucopolysaccharides ( For example, hyaluronic acid and its derivatives, hyaluronic acid fermentation broth, chondroitin and its derivatives, heparin and its derivatives, etc.), elastin and its derivatives, collagen and its derivatives, collagen peptides, NMF-related substances, lactic acid, urea, higher fatty acid octyldodecyl , seaweed extracts, serrata root (white and white) extracts, various amino acids and their derivatives.

Examples of thickening agents include alginic acid, agar, carrageenan, fucoidan, and other brown algae, green algae, or red algae-derived components; Birlan root (white) extract; pectin, polysaccharides such as aloe polysaccharide; tragacanth gum, locust bean gum, Gums such as xanthan gum and guar gum; Cellulose derivatives such as carboxymethyl cellulose, hydroxyethyl cellulose and hydroxypropyl cellulose; Polymers; hyaluronic acid and its derivatives; polyglutamic acid and its derivatives, and the like.

Antiseptic/bactericidal agents include, for example, urea; paraoxybenzoic acid esters such as methyl parahydroxybenzoate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, and butyl parahydroxybenzoate; phenoxyethanol, dichlorophen, hexachlorophene, chlorhexidine hydrochloride, benz chloride Ruconium, salicylic acid, ethanol, undecylenic acid, phenols, jamal (imidazodenyl urea), 1,2-pentanediol, propanediol, various essential oils, dry distillation of bark, fermented radish, sugarcane, plant-derived ingredients such as corn ethanol or 1,3-butylene glycol.

Examples of powder components include sericite, titanium oxide, talc, kaolin, bentonite, zinc oxide, magnesium carbonate, magnesium oxide, zirconium oxide, barium sulfate, silicic anhydride, mica, nylon powder, polyethylene powder, silk powder, cellulose. cereals (rice, wheat, corn, millet, etc.) powders, beans (soybeans, adzuki beans, etc.) powders, etc.

UV absorbers include, for example, ethyl para-aminobenzoate, ethylhexyl paradimethylaminobenzoate, amyl salicylate and derivatives thereof, 2-ethylhexyl para-methoxycinnamate, octyl cinnamate, oxybenzone, 2,4-dihydroxybenzophenone, 2-hydroxy-4 -methoxybenzophenone-5-sulfonate, 4-tert-butyl-4-methoxybenzoylmethane, 2-(2-hydroxy-5-methylphenyl)benzotriazole, urocanic acid, ethyl urocanate and the like.

Whitening agents include t-cycloamino acid derivatives, kojic acid and its derivatives, ascorbic acid and its derivatives, hydroquinone and its derivatives, ellagic acid and its derivatives, nicotinic acid and its derivatives, resorcinol derivatives, tranexamic acid and its derivatives, - methoxysalicylic acid potassium salt, magnolignan (5,5'-dipropyl-biphenyl-2,2'-diol), hydroxybenzoic acid and its derivatives, vitamin E and its derivatives, α-hydroxy acids, AMP (adenosine monophosphate) , adenosine monophosphate) and the like, and these may be blended singly or in combination.

Examples of the above kojic acid derivatives include kojic acid esters such as kojic acid monobutyrate, kojic acid monocaprate, kojic acid monopalmitate and kojic acid dibutyrate; kojic acid ethers; kojic acid sugar derivatives such as kojic acid glucoside; However, ascorbic acid derivatives include, 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, L-ascorbic acid-5-glucoside, ascorbyl tocopheryl maleate, ascorbyl tocopheryl potassium phosphate, myristyl 3-glyceryl ascorbate, caprylyl Ascorbic acid sugar derivatives such as 2-glyceryl ascorbic acid, 6-position acylated products of these ascorbic acid sugar derivatives (acyl group is hexanoyl group, octanoyl group, decanoyl group, etc.), L-ascorbic acid tetraisopalmitate, L- L-ascorbic acid tetrafatty acid esters such as ascorbic acid tetralaurate, 3-O-ethylascorbic acid, L-ascorbic acid-2-phosphate-6-O-palmitate sodium, glyceryl ascorbic acid or its acylation derivatives, ascorbic acid glycerol derivatives such as bisglyceryl ascorbic acid, aminopropyl L-ascorbate phosphate, hyaluronic acid derivatives of L-ascorbic acid, 3-OD lactose-L-ascorbic acid, isostearyl ascorbyl phosphate, etc. However, hydroquinone derivatives include arbutin (hydroquinone-β-D-glucopyranoside) and α-arbutin (hydroquinone-α-D-glucopyranoside), and tranexamic acid derivatives include tranexamic acid esters (eg, tranexamic acid lauryl ester, tranexamic acid hexadecyl ester, tranexamic acid cetyl ester or salts thereof), amides of tranexamic acid (e.g., tranexamic acid methylamide), etc., and resorcinol derivatives such as 4-n-butylresorcinol and 4-isoamylresorcinol. etc., and 2,5-dihydroxybenzoic acid derivatives such as 2,5-diacetoxybenzoic acid, 2-acetoxy-5-hydroxybenzoic acid, 2-hydroxy-5-propionyl xybenzoic acid and the like; nicotinic acid derivatives such as nicotinamide and benzyl nicotinate; and α-hydroxy acids such as lactic acid, malic acid, succinic acid, citric acid and α-hydroxyoctanoic acid. .

Examples of physiologically active ingredients include placenta extract, saxifrage extract, saxifrage extract, perilla extract, rice bran extract or its hydrolyzate, white mustard extract or its hydrolyzate, fermented white mustard, peony extract or hydrolyzate thereof, violet extract, lotus seed extract or hydrolyzate thereof, fermented lotus seed, ginseng extract or hydrolyzate thereof, hydrolyzate of adlay, fermented adlay seed, fermented royal jelly, Sake lees extract or ceramide contained therein, fermented sake lees, Pandanus amaryllifolius Roxb. extract, Arcangelicia flava Merrilli extract, chamomile extract and the like. In addition, coral grass extract, eggplant (water eggplant, long eggplant, Kamo eggplant, rice eggplant, etc.) extract or its hydrolyzate, apricot fruit extract, seaweed extract such as Katamen Eucheuma, seaweed extract such as eelgrass flower plant extract, soybean extract or its hydrolyzate, fermented soymilk, jellyfish water, rice extract or its hydrolyzate, fermented rice extract, germinated rice extract or its hydrolyzate, black soybean extract or its hydrolyzate Hydrolyzate, damask rose flower extract, bamboo shoot skin extract, linoleic acid and its derivatives or processed products (e.g., liposomal linoleic acid, etc.), animal- or fish-derived collagen and its derivatives, elastin and its derivatives , glycyrrhizic acid and its derivatives (dipotassium salt, etc.), t-cycloamino acid derivatives, vitamin A and its derivatives, allantoin, diisopropylamine dichloroacetate, γ-amino-β-hydroxybutyric acid, gentian extract, licorice extract, ginseng extract, Korean ginseng extract or its fermented product, red ginseng extract, aloe extract, honey kelp extract, luffa extract, sea lettuce extract, peach extract, peach kernel extract, kiwi extract, sunflower extract, juazeiro (Zizyphus joazeiro) extract, pau d'arco bark extract, daylily extract or ferment, red wormwood extract, cherimoya extract, mango extract, mangosteen extract, funori extract, oolong tea extract, red fugui extract , purple orchid extract, Japanese pepper peel or seed coat extract or hydrolyzate, safflower flower extract, Casablanca extract, sweet potato extract or fermented product, grapefruit extract, guava leaf extract, Houttuynia cordata extract, Banpeiyu extract apple extract, strawberry flower extract, etc.

Other antioxidants that can be used in combination include, for example, butylhydroxyanisole, butylhydroxytoluene, propyl gallate, vitamin E and derivatives thereof (eg, vitamin E nicotinate, vitamin E linoleate, etc.).

The present invention will be described in more detail below with reference to Production Examples, Examples, Test Examples and Formulation Examples, but the present invention is not limited thereto. In addition, in the following description, % means % by weight.

Production example 1. Low-protein processed fermented product (1)
10 kg of polished rice was washed with water, placed in a fermentation tank together with 40 kg of a liquid in which 2% fructose and lactic acid bacteria (Lactobacillus plantarum: 10 ⁸ /mL) were dispersed in water, and lactic acid bacteria fermentation was performed at 37 ° C. for 3 days under a nitrogen atmosphere. gone. After completion of fermentation, the fermented rice was washed with alkaline water (40° C.) of pH 8.0 to remove lactic acid and protein. After washing, water was added in an amount equivalent to 50% of the fermented rice, steamed at 90°C, and dried.

Production example 2. Low-protein processed fermented product (2)
10 kg of polished rice was washed with water, placed in a fermentation tank together with 40 kg of a liquid in which 2% fructose and lactic acid bacteria (Lactobacillus plantarum: 10 ⁸ /mL) were dispersed in water, and lactic acid bacteria fermentation was performed at 37 ° C. for 3 days under a nitrogen atmosphere. gone. After completion of fermentation, the fermented rice was washed with alkaline water (25° C.) of pH 8.0 to remove lactic acid and protein. After washing, water was added in an amount equivalent to 50% of the fermented rice, steamed at 90°C, and dried.

Production example 3. Low-protein processed fermented product (3)
10 kg of polished rice was washed with water, placed in a fermentation tank together with 40 kg of a liquid in which 2% fructose and lactic acid bacteria (Lactobacillus plantarum: 10 ⁸ /mL) were dispersed in water, and lactic acid bacteria fermentation was performed at 37 ° C. for 3 days under a nitrogen atmosphere. gone. After completion of fermentation, the fermented rice was washed with water at 40°C to remove lactic acid and protein. After washing, water was added in an amount equivalent to 50% of the fermented rice, steamed at 90°C, and dried.

Production example 4. Low-protein processed fermented product (4)
10 kg of polished rice was washed with water, placed in a fermentation tank together with 40 kg of a liquid in which 2% fructose and lactic acid bacteria (Lactobacillus plantarum: 10 ⁸ /mL) were dispersed in water, and lactic acid bacteria fermentation was performed at 37 ° C. for 3 days under a nitrogen atmosphere. gone. After completion of fermentation, the fermented rice was washed with water at 15°C to remove lactic acid and protein. After washing, water was added in an amount equivalent to 50% of the fermented rice, steamed at 90°C, and dried.

Production example 5. Low protein unprocessed fermented product Wash 10 kg of polished rice with water, put it in a fermentation tank together with 40 kg of a liquid in which 2% fructose and lactic acid bacteria (Lactobacillus plantarum: 10 ⁸ cells / mL) are dispersed in water, and place in a nitrogen atmosphere. Lactic acid fermentation was performed at 37°C for 3 days. After completion of fermentation, 8 kg of lactic acid bacteria fermented rice powder obtained by adding 50% of water to the obtained fermented rice, steaming at 90 ° C. and drying, pulverizing and gelatinizing the obtained dried product. Obtained.

Test example 1. Measurement of protein content [Test method]
The protein content of the fermented products of Production Examples 1 to 5 was measured by the Kjeldahl method (Quasi-drug Ingredients Standards 2006 Consolidated Edition I, Yakuji Nippo, pp. 38-39).

Table 1 shows the results of Test Example 1.
[Table 1]

Test example 2. Stability Evaluation Test The emulsions (Table 2) prepared using the fermented products of Production Examples 1 to 5 above were subjected to (1) emulsification characteristics and (2) odor sensory tests. The emulsions prepared using Production Examples 1 to 5 are referred to as Emulsions 1 to 5, respectively, in the following description.
[Table 2]

(1) Emulsification property test The emulsified state immediately after preparation and the temporal change in the emulsified state after storage at room temperature or at 40°C for 3 months were visually observed and evaluated according to the following criteria.
○: good △: slight separation ×: complete separation

Table 3 shows the results of the emulsification property test.
[Table 3]

As shown in Table 3, it was confirmed that the emulsions prepared using the fermented products 1 to 5 according to the present invention had excellent emulsifying properties.

(2) Odor sensory test Production Examples 1 to 5 and the odors of the above emulsions 1 to 5 were evaluated by 6 subjects (A to F) when stored at room temperature or 50 ° C. for 3 months. It was evaluated based on the following criteria.
◯: No odor is sensed.
Δ: A slight odor is sensed.
x: Smell is sensed.

The sensory test results are shown in Tables 4 and 5.
[Table 4]

[Table 5]

As shown in Tables 4 and 5, emulsions 1 to 4 blended with the fermented products of Production Examples 1 to 4 subjected to low protein treatment are Emulsions blended with Production Example 5 not subjected to low protein treatment. Compared with 5, it was confirmed that an emulsion with suppressed odor could be prepared. As described above, the low-protein processed product of fermented rice according to the present invention has excellent emulsifying properties and is useful as an emulsifier that suppresses the odor of itself and emulsions containing it. shown.

In Production Examples 1 to 4, "Lactobacillus plantarum" was used as the microorganism used for rice fermentation, but other lactic acid bacteria such as Lactobacillus casei, Leuconostoc citreum, Streptococcus faecalis, etc. can be used in the same manner. effect was obtained.

In addition, according to a visual test, Production Examples 1 to 4 and Emulsions 1 to 4 had improved vividness of color (white) and feeling of use (smoothness, spreadability) compared to Production Example 5 and Emulsion 5. . Furthermore, production examples 1 to 4 have a reduced protein content, suggesting improved safety.

Formulation example 1. Emulsion [Ingredients] Part Jojoba oil 1.5
Squalane 2.0
behenyl alcohol 2.0
Hardened palm oil 1.0
Fermented product of Production Example 1 2.0
Carboxy vinyl polymer 0.15
Seaweed extract 0.2
Methylparaben 0.15
Ethylparaben 0.03
Purified water Amount that makes the total amount 100 parts

Formulation example 2. Emulsion [Ingredients] Part Olive S Decyl Esters 5.0
Squalene 5.0
Squalane 10.0
Glycerin 4.0
Xanthan gum 0.1
Fermented product of Production Example 2 2.0
1,3-butylene glycol 3.0
Pentylene glycol 3.0
Propanediol 2.0
Crystalline cellulose and cellulose gum 0.6
Phenoxyethanol 0.9
Purified water Amount that makes the total amount 100 parts

Formulation example 3. Emulsion [Ingredients] Part Liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Palmitic acid 2.5
Butylparaben 0.1
Fermented product of Production Example 1 2.0
1,3-butylene glycol 10.0
Ascorbic acid 2-glucoside 2.0
Potassium hydroxide 0.5
Locust bean gum 0.2
Methylparaben 0.1
Purified water Amount that makes the total amount 100 parts

Formulation example 4. Milky lotion A milky lotion was obtained in the same manner as in Formulation Example 3, except that 2.0 parts of the fermented product of Production Example 2 was used instead of the fermented product of Production Example 1 included in Formulation Example 3.

Formulation example 5. Milky lotion A milky lotion was obtained in the same manner as in Formulation Example 3, except that 2.0 parts of the fermented product of Production Example 3 was used instead of the fermented product of Production Example 1 included in Formulation Example 3.

Formulation example 6. Milky lotion A milky lotion was obtained in the same manner as in Formulation Example 3, except that 2.0 parts of the fermented product of Production Example 4 was used in place of the fermented product of Production Example 1 included in Formulation Example 3.

Formulation example 7. A milky lotion was obtained in the same manner as in Formulation Example 3, except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide contained in Formulation Example 3 were replaced with 3.0 parts of arbutin. .

Formulation example 8. A milky lotion was obtained in the same manner as in Formulation Example 3, except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide contained in Formulation Example 3 were replaced with 3.0 parts of arbutin. .

Formulation example 9. Milky lotion A milky lotion was obtained in the same manner as in Formulation Example 3, except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide contained in Formulation Example 3 were replaced with 2.0 parts of kojic acid. rice field.

Formulation example 10. Milky lotion Milky lotion was prepared in the same manner as in Formulation Example 3 except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide contained in Formulation Example 3 were replaced with 5.0 parts of nicotinamide. Obtained.

Formulation example 11. Milky lotion A milky lotion is obtained in the same manner as in Formulation Example 3, except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide contained in Formulation Example 3 are replaced with 2.0 parts of tranexamic acid. rice field.

Formulation example 12. Cream [Ingredients] Part Olive oil 5.0
Squalane 5.0
Jojoba oil 5.0
Jojoba wax 3.0
behenyl alcohol 1.0
Stearyl alcohol 1.5
Candelilla wax 0.5
Fermented product of Production Example 1 2.0
Hydrogenated lecithin 0.5
Carboxy vinyl poly 0.3
Sodium alginate 0.2
Methylparaben 0.15
Ethylparaben 0.03
Purified water Amount that makes the total amount 100 parts

Formulation example 13. Lotion [ingredients] part olive oil 0.5
Squalane 0.5
Fermented product of Production Example 4 2.0
Ethanol 8.0
1,3-butylene glycol 5.0
Methylparaben 0.2
Purified water Amount that makes the total amount 100 parts

Formulation example 14. Essence [Ingredients] Part Jojoba oil 0.5
Squalane 0.2
Fermented product of Production Example 1 2.0
Sodium hyaluronate 0.1
Hydrolyzate of water-soluble collagen 0.1
Water-soluble collagen 1.0
Sodium alginate 0.2
Ethanol 5.0
1,3-butylene glycol 5.0
Methylparaben 0.2
Phenoxyethanol 0.5
Purified water Amount that makes the total amount 100 parts

Formulation example 15. Liquid foundation [Ingredients] Part Olive S Decyl Esters 5.0
Squalene 5.0
Squalane 10.0
Glycerin 4.0
Xanthan gum 0.1
Fermented product of Production Example 2 2.0
1,3-butylene glycol 3.0
Pentylene glycol 3.0
Propanediol 2.0
Crystalline cellulose and cellulose gum 0.6
Phenoxyethanol 0.9
Mica, titanium dioxide and iron oxide 2.5
Purified water Amount that makes the total amount 100 parts

Formulation example 16. Hair Treatment
[Component] Part Stearyltrimethylammonium chloride 5.0
Glyceryl monostearate 1.0
Cetanol 3.0
Octyldodecanol 2.0
Fermented product of Production Example 1 2.0
1,3-butylene glycol 5.0
Hydrolyzed collagen powder 5.0
Methylparaben 0.1
Purified water Amount that makes the total amount 100 parts

Formulation example 17. Hair Cream [Ingredients] Part Squalane 15.0
Vaseline 15.0
Beeswax 2.0
Glycerin 3.0
1,3-butylene glycol 3.0
Xanthan gum 0.1
Fermented product of Production Example 2 0.5
Polyoxyethylene hydrogenated castor oil 3.0
Methylparaben 0.2
Purified water Amount that makes the total amount 100 parts

Formulation example 18. Hair dye/dye base [A component] Part oxidation dye 3.5
Oleic acid 20.0
Stearic acid diethanolamide 3.0
Polyoxyethylene (50) oleyl ether 1.0
Fermented product of Production Example 3 1.0
1,3-butylene glycol 10.0
Isopropanol 10.0
Ammonia water (28%) 10.0
Sodium sulfite 0.5
Purified water Amount that makes the total amount 100 parts

Formulation example 19. Cream rinse [Ingredients] Part polyoxyethylene (10) hydrogenated castor oil 1.0
Distearyldimethylammonium chloride 1.5
Stearyltrimethylammonium chloride 2.0
Glyceryl 2-ethylhexanoate 1.0
Cetanol 3.2
Stearyl alcohol 1.0
Methylparaben 0.1
Fermented product of Production Example 4 1.0
1,3-butylene glycol 5.0
Purified water Amount that makes the total amount 100 parts

Claims (2)

An emulsifier containing, as an active ingredient, a lactic acid fermented product of rice having a protein content of 1.0 g/100 g or less. An emulsified external skin preparation containing the emulsifier according to claim 1.