JPH0520407B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an external preparation for skin containing an aloe extract obtained by a fermentation method, and a method for producing the same. Aloe extracts have traditionally been incorporated into external skin preparations, but they mainly (1) collect polysaccharides and other water-soluble components, which are the main components of mucus in the internal tissues of aloe vera, and contain anthraquinones such as aloin and aloe emodin; Powder or aqueous solution thereof from which glycosides have been removed, (2)
Among the same internal tissues, the extract contains aloin and aloe edin contained in the sap of the parenchymal tissue of the inner sheath, and the extract contains (1) and (2). These manufacturing methods include many steps such as breaking, squeezing, solvent extraction, concentration, filtration, washing, re-extraction, and purification steps, and have the disadvantage that it is difficult to easily obtain the desired product in a short time. As a result of intensive research on the extraction method of the plant, the present inventors added sugars and yeast to the raw juice obtained by crushing and pressing the whole fresh leaves of the plant and the pressed rice alone or in a mixture, fermented it, and then added the fermented liquid. It has been found that a method of obtaining an extract by filtration (hereinafter referred to as fermentation extraction method) is extremely effective. This method consists of crushing, fermentation, and filtration steps, and can produce the extract quickly and in a short period of time. In the present invention, it is also possible to use the whole part of fresh aloe leaves, and in this case, useful components such as chlorophyll, amino acids, steroids, and minerals can also be extracted at the same time. According to the method of the present invention, extraction is almost completed at room temperature, preferably 25° to 35° C., in as little as 2 hours, and on average in 2 to 4 hours. The plant used as the raw material may be any member of the genus Aloe of the family Liliaceae, and one type or a mixture of several types of Aloe aloe, Cape aloe, Aloe vera, etc. can be used. The sugars used in the fermentation extraction method are glucose,
Saccharides that can be alcohol-fermented by yeast, such as hexoses such as fructose, disaccharides such as sucrose and maltose, and higher polysaccharides, may be used, and they may be one type of these sugars or a mixture of several types. It's okay. The amount of sugar used is 10-15 in terms of alcohol conversion.
The amount is preferably in the range of 1.5%; if it is too dilute, the extraction may not proceed well or the extract may spoil. On the other hand, if the concentration is too high, the yeast itself will be deactivated, which is also not preferable. Yeast, which is another raw material necessary for the fermentation extraction method, is a yeast that causes alcohol fermentation such as the genus Satucharomyces cerevisiae, and may be beer yeast, fresh yeast for bread making, dry yeast, etc.
It may be one kind or a mixture of several kinds thereof. The present invention is characterized in that the extract can be produced extremely quickly and in a short time compared to normal extraction methods, and it also contains fermentation metabolites that cannot be obtained by normal extraction methods. . Furthermore, when comparing the extract obtained by the fermentation extraction method with the fresh aloe juice before fermentation, the latter has a very strong specific odor and is unsuitable as a cosmetic additive, whereas the fermented extract has almost no specific odor. It is useful as a cosmetic additive. Examples are given below. "Example 1" 1 kg of fresh leaves of Kidachialoe were crushed and squeezed using a juicer to obtain about 750 g of viscous raw juice. In addition, 200 g of fibrous pulp containing mainly keratinized epidermis sections and viscous raw juice was obtained in the vessel. [B] Add 75g of honey to 750g of raw juice, stir well, add 20g of dry yeast for bread making, stir, and keep at 30-35°C. Fermentation will start in about 20 minutes and complete in about 3 hours. Fermentation is complete. After leaving it at room temperature for 24 hours, filter it and extract the aloe extract.
Obtained 580g. The extract was further left at 50 to 60° C. for 2 hours to inactivate the yeast, kept in a refrigerator, and the deposited precipitate was filtered to obtain 575 g of aloe extract (A). The properties of this extract (A) are shown in Table 1.

[Table] [B] Add 100g of purified water to 200g of rice cake powder, add 20g of honey to the powdered liquid with a mixer, stir well, add 5g of fresh yeast for bread making,
If kept at 30-35℃, fermentation will start in about 20 minutes, and about 2
Fermentation was completed in time. The same operation as in [A] above was carried out to obtain 125 g of aloe extract (B). The properties of this extract (B) are shown in Table 2.

[Table] "Example 2" 450g of Aloe ferox Miller (a species closely related to Aloe vera) from the Caribbean coast and 450g of Kidachi Aloe, total
900g was treated in the same manner as in Example 1, and 750g of raw juice was obtained.
and obtained 145g of millet. The two were mixed, 75 g of adlay sugar and 20 g of dry yeast for bread making were added, and the mixture was kept at 35 to 40° C., and fermentation was completed in about 2.5 hours. The same operation as in Example 1 [A] was then carried out to obtain 780 g of aloe extract (C). The properties of this extract (C) are shown in Table 3.

[Table] Next, the aloe extract (A) obtained in the above example,
Using (B) and (C), a cream was manufactured by blending the following ingredients. These will be referred to as Cream 1, Cream 2, and Cream 3. Cream ingredients Weight% Stearic acid 10.0 Glyceryl monostearate 2.0 Polyoxyethylene cetyl ether 1.0 Octyldodecyl myristate 3.0 Squalane 5.0 Setanol 2.0 Aloe extract 15.0 Glycerin 8.0 Potassium hydroxide 0.2 (Make the total amount to 100% with purified water) ) For comparison, a cream containing no aloe extract was prepared under the same conditions and was used as a comparison cream. A usability test, which is an important first element that cosmetics should have, was conducted on Creams 1, 2, 3 and the comparative cream as follows. That is, one of Creams 1, 2, and 3 was used on the right side of the face and the comparison cream was used on the left side of the face once every morning and evening for 5 days. still,,
The panel consisted of 20 women aged 20 to 40 in each group.
The results are shown in Table 4.

[Table] However, the effective % was calculated using the following formula. Effective % = (Effective example of cream) - (Effective example of comparative cream) / Number of panels x 100 Next, the aloe extract obtained in Example 1 [A]
A lotion was prepared using (A) with the following ingredients. Lotion ingredients Weight% Glycerin 2.0 1,3-butylene glycol 3.0 Aloe extract (A) 30.0 Ethanol 4.0 (Total volume is made 100% with purified water) In addition, as a comparison lotion, aloe extract (A) was selected from the above ingredients. ) was created without. A usability test was conducted on a panel of 15 women using the same method as for the cream. The results are shown in Table 5.

[Table] However, the effective % was calculated using the following formula. Effective % = (Example of effective lotion) - (Example of effective comparison lotion) / Number of panels

Claims (1)

[Scope of Claims] 1. Sugars and yeast are added to and fermented by adding sugars and yeast to raw juice and pressed pulp obtained by crushing and pressing the whole fresh leaves of one or more plants of the genus Aloe of the family Liliaceae, A skin external preparation containing aloe extract obtained by filtering the fermented liquid. 2. Crushing and squeezing the whole fresh leaves of one or more plants of the genus Aloe of the family Liliaceae, adding sugars and yeast to the obtained raw juice and pressed pulp alone or in a mixture, fermenting the mixture, and then filtering the fermented liquid. A method for producing an aloe extract comprising the steps of: