CN114209621A

CN114209621A - Moisturizing and antioxidant red yeast rice fermented product and preparation method and application thereof

Info

Publication number: CN114209621A
Application number: CN202111486985.XA
Authority: CN
Inventors: 潘丹阳; 何敬愉; 陈慧芳; 陈英杰; 戴仟福
Original assignee: Guangzhou Huanya Cosmetic Science and Technology Co Ltd
Current assignee: Guangzhou Huanya Cosmetic Science and Technology Co Ltd
Priority date: 2021-12-06
Filing date: 2021-12-06
Publication date: 2022-03-22
Anticipated expiration: 2041-12-06
Also published as: CN114209621B

Abstract

The invention belongs to the technical field of cosmetic raw materials, and discloses a moisturizing and antioxidant red yeast rice fermented product, and a preparation method and application thereof. The preparation method of the red yeast rice leavening comprises the following steps: (1) pulverizing Chinese medicinal materials, and mixing with water to obtain homogenate; the Chinese herbal medicine is astragalus and/or scutellaria; (2) adding monascus into the homogenate liquid for bidirectional liquid fermentation, and homogenizing under high pressure to obtain a monascus fermented product. The invention adopts Chinese herbal medicines and monascus to carry out liquid bidirectional fermentation, combines a high-pressure homogeneous extraction technology, breaks monascus mycelium and the Chinese herbal medicines, directly releases active substances into a fermentation product, obtains a liquid monascus fermentation product with excellent moisturizing and antioxidant effects, and is more beneficial to absorption and utilization of skin.

Description

Moisturizing and antioxidant red yeast rice fermented product and preparation method and application thereof

Technical Field

The invention belongs to the technical field of cosmetic raw materials, and particularly relates to a moisturizing and antioxidant red yeast rice fermented product, and a preparation method and application thereof.

Background

The health of the skin has a great relationship with the water content of the horny layer, and when the water content of the horny layer is lower than 10%, the horny layer becomes brittle and easy to crack, and the skin is easy to crack and peel, so that the water shortage condition is generated. The moisturizing cosmetic can reduce the water evaporation rate in the horny layer of the skin, increase the water permeability of the dermis and the epidermis, provide a skin protection barrier, reduce the damage caused by the environment and promote self-repair, so the moisturizing is one of the essential effects of the skin cosmetic. The free radical is a kind of atom, atomic group or molecule with unpaired electron in the outer orbit, has paramagnetism and high reactivity, and is easy to perform redox reaction. Excess free radicals in organisms attack biological macromolecules such as fat, protein, nucleic acid, unsaturated fatty acid and the like, the molecules are crosslinked or broken to generate harmful substances, the functions of biological membranes are influenced or protein conformations are damaged, cell functions are hindered, and cells are damaged and denatured or die. The free radical can also activate tyrosine oxidase to generate melanin, so that the melanin is accumulated and precipitated in skin tissues to generate senile plaques, thereby causing the gradual aging or pathological changes of organisms and generating the physiological and pathological changes of senile diseases.

Monascus is a fungus used as both medicine and food, and the end product of fermentation of rice inoculated with Monascus is called red yeast, also called as danqu, which can be widely applied to food coloring, food fermentation and traditional Chinese medicine, and has been used for thousands of years in China. The monascus can generate strong enzyme systems in the growth process, and can also generate rich primary metabolites, such as enzymes (dextrinase, maltase, glucoamylase, protease, glucoamylase, pectinase, acetinase and the like), fatty acids and organic acids. The types and the yields of the enzymes produced by different strains are different, amylase, glucoamylase and the like can hydrolyze starch to form low molecular substances such as dextrin, oligosaccharide, glucose and the like, and protease can decompose protein into small molecular compounds such as polypeptide, amino acid and the like. The monascus has some physiological active substances such as lovastatin, monacolin, ergosterol, monascus polysaccharide, gamma-aminobutyric acid, natural plant hormones, antibacterial active substances and the like in the growth process, has extremely high nutritional, health-care and medicinal values, and is a natural, safe and effective health-care food and medicine raw material.

The development trend of cosmetics in the world today is to advocate green, environmental and safe, and pursue efficacy. The Chinese herbal medicine is used as a natural traditional medicine and is rich in a plurality of active substances such as protein, polysaccharide, alkaloid, saponin, amino acid, vitamin, organic acid and the like. In recent decades, Chinese herbal medicine extracts with mild effects and certain efficacies are used as natural additives and applied to cosmetics become hot spots for new product development. Most of the Chinese herbal medicines are plant-derived medicinal materials, the active ingredients of the Chinese herbal medicines are complex and mostly exist in cell cytoplasm, and are hindered by compact structures such as cellulose, hemicellulose, lignin and the like in plant cell walls, so that the active ingredients of the Chinese herbal medicines are difficult to extract, the utilization rate of the active ingredients is low, the medicine effect is not ideal, the resource waste is caused, and the development of the Chinese herbal medicines is restricted to a certain extent.

The red yeast fermentation has a certain research foundation in the fields of food and medicine, but corresponding research in the field of cosmetics is still less, and the existing red yeast fermentation process is usually solid fermentation, has the defects of slow fermentation rate, poor reproducibility, unstable quality and difficulty in large-scale production, and greatly limits the application of the red yeast fermentation in the field of cosmetics.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art described above. Therefore, the invention provides a moisturizing and antioxidant red yeast rice fermented product and a preparation method and application thereof. The invention adopts Chinese herbal medicines and monascus to carry out liquid bidirectional fermentation, combines a high-pressure homogeneous extraction technology, breaks monascus mycelium and the Chinese herbal medicines, directly releases active substances into a fermentation product, obtains a liquid monascus fermentation product with excellent moisturizing and antioxidant effects, and is more beneficial to absorption and utilization of skin.

The invention provides a preparation method of a red yeast rice fermented product, which comprises the following steps:

(1) pulverizing Chinese medicinal materials, and mixing with water to obtain homogenate; the Chinese herbal medicine is astragalus and/or scutellaria;

(2) adding monascus into the homogenate liquid for bidirectional liquid fermentation, and homogenizing under high pressure to obtain a monascus fermented product.

The monascus fermentation liquid is prepared by taking monascus and Chinese herbal medicines (selected from astragalus and/or scutellaria) as raw materials, adopting a liquid bidirectional fermentation technology and combining a high-pressure homogeneous extraction technology for treatment, so that a good fermentation effect is obtained, monascus mycelium and the Chinese herbal medicines can be effectively crushed, and fermented active substances are directly released into a fermentation product. The red rice fermented product has good moisture keeping and antioxidant effects, and is easy for skin absorption.

Preferably, the material-liquid ratio of the homogenate in the step (1) is (1-2): 10. in the feed-liquid ratio, the measurement units of the Chinese herbal medicines and the water are g and mL respectively.

Preferably, the homogenate of step (1) further comprises a sterilization treatment.

More preferably, the sterilization temperature of the sterilization treatment is more than or equal to 110 ℃, and the sterilization time is more than or equal to 20 min.

Preferably, at least one of potato, glucose, soybean meal, corn flour, rice and peptone can be added in the bidirectional liquid fermentation in the step (2). The nutrient substances can play a role in supplementing a carbon source and a nitrogen source, so that certain energy utilization can be ensured in the early stage of monascus strain inoculation, and the monascus strain can adapt to and grow quickly.

Preferably, the monascus in step (2) is an activated monascus species, and the activation method comprises:

(1) washing spores from monascus slant with sterile normal saline, filtering to remove hypha, and preparing monascus spore suspension;

(2) and (3) inoculating the monascus spore suspension to a potato glucose culture medium, and performing shaking culture to obtain the activated monascus yeast.

Preferably, the amount of monascus in step (2) inoculated into the homogenate is 5-10%.

Preferably, the time of the bidirectional liquid fermentation in the step (2) is 5-15 d. More preferably, the time of the bidirectional liquid fermentation in the step (2) is 7 d.

Preferably, the temperature of the bidirectional liquid fermentation in the step (2) is 26-30 ℃, and the rotating speed is 150-.

Preferably, the homogenization pressure of the high-pressure homogenization in the step (2) is 35-100MPa, and the homogenization time is 25-40 min.

The invention also provides a red yeast rice fermented product prepared by the preparation method.

The invention also provides application of the red yeast rice leavening in the field of daily chemicals.

More preferably, the field of daily use chemicals is the field of cosmetics.

Compared with the prior art, the invention has the following beneficial effects:

(1) the invention combines the liquid bidirectional fermentation and the physical high-pressure homogenizing extraction technology, improves the content of effective active ingredients, and the produced monascus polysaccharide and some small molecular ingredients such as protein and amino acid are dissolved in the solution, thereby playing the role of nourishing the skin and having obvious skin oxidation resistance and moisture retention effects;

(2) the monascus adopted by the invention contains rich and powerful enzyme system, after Chinese herbal medicines such as astragalus, scutellaria and the like are subjected to enzyme action, cellulose, lignin, pectin and other substances in cell walls are degraded, and active ingredients are released; the active ingredients of the Chinese herbal medicines are enzymolyzed into micromolecular substances, so that the drug effect is enhanced to be beneficial to the digestion and absorption of organisms;

(3) the invention reduces the toxic and side effects of the astragalus and the scutellaria by a fermentation mode and can generate new active substances. Meanwhile, certain components in the Chinese herbal medicines can promote the growth and the reproduction of microorganisms, so that the synergistic effect of the Chinese herbal medicines and the microorganisms is realized;

(4) the invention has simple process condition, short production period and low cost, and the used raw materials are pure natural components, are safe, have no pollution, and are cheap and easy to obtain.

Detailed Description

In order to make the technical solutions of the present invention more apparent to those skilled in the art, the following examples are given for illustration. It should be noted that the following examples are only preferred embodiments of the present invention, and the claimed protection scope is not limited thereto, and any modification, substitution, combination made without departing from the spirit and principle of the present invention are included in the protection scope of the present invention.

The starting materials, reagents or apparatuses used in the following examples are conventionally commercially available or can be obtained by conventionally known methods, unless otherwise specified.

Example 1

The embodiment provides a red yeast rice fermented product, and the preparation method comprises the following steps:

(1) preparing homogenate: mixing and crushing astragalus and scutellaria according to a mass ratio of 1:1, sieving by a 80-mesh sieve, mixing the obtained powder and water according to a material-liquid ratio of 1:10, and homogenizing in a homogenizer to obtain homogenate; sterilizing the homogenate with high temperature steam at 110 deg.C for 20min, and cooling;

(2) culturing Monascus strain (purchased from Guangdong culture Collection of microorganisms, number GDMCC3.438) at 28 deg.C, washing off spore with sterile normal saline, shaking, fully dispersing spore, filtering to remove mycelium, and making into final concentration of about 10⁶Per mL monascus spore suspension; inoculating the monascus spore suspension to a potato glucose culture medium, wherein the inoculation amount is 5%, and performing shake culture for 4 days to obtain monascus fermentation yeast seeds;

adding monascus fermentation yeast seeds into the homogenate obtained in the step (1) to perform bidirectional liquid fermentation, wherein the inoculation amount is 10%; and 20g/L rice and 10g/L peptone are added into the culture system to play a role in supplementing a carbon source and a nitrogen source; performing fermentation culture at 28 deg.C and 160r/min for 7 d; sterilizing, homogenizing under 50MPa for 30min, filtering, centrifuging at 10000rpm tube centrifuge, and collecting supernatant with sterile container to obtain fermented product of red rice.

Example 2

(1) preparing homogenate: pulverizing Scutellariae radix, sieving with 80 mesh sieve, mixing the obtained powder with water at a ratio of 1:10, and homogenizing in a homogenizer to obtain homogenate; sterilizing the homogenate with high temperature steam at 110 deg.C for 20min, and cooling;

adding monascus fermentation yeast seeds into the homogenate obtained in the step (1) to perform bidirectional liquid fermentation, wherein the inoculation amount is 10%; performing fermentation culture at 28 deg.C and 160r/min for 7 d; sterilizing, homogenizing under 50MPa for 30min, filtering, centrifuging at 10000rpm tube centrifuge, and collecting supernatant with sterile container to obtain fermented product of red rice.

Example 3

(1) preparing homogenate: crushing astragalus, sieving by a 80-mesh sieve, mixing the obtained powder with water according to a material-liquid ratio of 1:10, and homogenizing in a homogenizer to obtain homogenate; sterilizing the homogenate with high temperature steam at 110 deg.C for 20min, and cooling;

Comparative example 1

The comparative example provides a red yeast rice fermented product, and the preparation method comprises the following steps:

adding monascus fermentation yeast seeds into the homogenate obtained in the step (1) to perform bidirectional liquid fermentation, wherein the inoculation amount is 10%; and 20g/L rice and 10g/L peptone are added into the culture system to play a role in supplementing a carbon source and a nitrogen source; performing fermentation culture at 28 deg.C and 160r/min for 7 d; sterilizing, filtering, centrifuging with tubular centrifuge at 10000rpm, and collecting supernatant with sterile container to obtain fermented product of red rice.

In contrast to example 1, comparative example 1 does not include a high pressure homogenization step.

Comparative example 2

(2) culturing Monascus strain (purchased from Guangdong culture Collection of microorganisms and strains, number GDMCC3.438) at 28 deg.C for 7dThen washing the spores with sterile normal saline, shaking and fully scattering the spores, filtering to remove hyphae, and making into final concentration of about 10⁶Per mL monascus spore suspension; inoculating the monascus spore suspension to a potato glucose culture medium, wherein the inoculation amount is 5%, and performing shake culture for 4 days to obtain monascus fermentation yeast seeds;

adding monascus fermentation yeast seeds into the homogenate obtained in the step (1) to perform bidirectional liquid fermentation, wherein the inoculation amount is 10%; performing fermentation culture at 28 deg.C and 160r/min for 7 d; sterilizing, filtering, centrifuging with tubular centrifuge at 10000rpm, and collecting supernatant with sterile container to obtain fermented product of red rice.

In contrast to example 2, comparative example 2 does not include a high pressure homogenization step.

Comparative example 3

In contrast to example 3, comparative example 3 does not include a high pressure homogenization step.

Comparative example 4

The comparative example provides a herbal extract, the preparation method of which comprises the following steps:

mixing and crushing astragalus and scutellaria according to a mass ratio of 1:1, sieving by a 80-mesh sieve, mixing the obtained powder and water according to a material-liquid ratio of 1:10, and homogenizing in a homogenizer to obtain homogenate; sterilizing the homogenate with high temperature steam at 110 deg.C for 20min, and cooling; standing for 7 days, sterilizing, homogenizing under 50MPa for 30min, filtering, centrifuging at 10000rpm tube centrifuge, and collecting supernatant with sterile container to obtain Chinese medicinal extract.

Comparative example 5

pulverizing Scutellariae radix, sieving with 80 mesh sieve, mixing the obtained powder with water at a ratio of 1:10, and homogenizing in a homogenizer to obtain homogenate; sterilizing the homogenate with high temperature steam at 110 deg.C for 20min, and cooling; standing for 7 days, sterilizing, homogenizing under 50MPa for 30min, filtering, centrifuging at 10000rpm tube centrifuge, and collecting supernatant with sterile container to obtain Chinese medicinal extract.

Comparative example 6

crushing astragalus, sieving by a 80-mesh sieve, mixing the obtained powder with water according to a material-liquid ratio of 1:10, and homogenizing in a homogenizer to obtain homogenate; sterilizing the homogenate with high temperature steam at 110 deg.C for 20min, and cooling; standing for 7 days, sterilizing, homogenizing under 50MPa for 30min, filtering, centrifuging at 10000rpm tube centrifuge, and collecting supernatant with sterile container to obtain Chinese medicinal extract.

Comparative example 7

This comparative example provides a monascus product, the preparation method of which comprises the following steps:

culturing Monascus strain (purchased from Guangdong culture Collection of microorganisms and culture No. GDMCC3.438) at 28 deg.C for 7d, and culturingWashing spore with physiological saline, shaking, scattering spore, filtering to remove mycelium to obtain final concentration of about 10⁶Per mL monascus spore suspension; inoculating the monascus spore suspension to a potato glucose culture medium, wherein the inoculation amount is 5%, and performing shake culture for 4 days to obtain monascus fermentation yeast seeds;

adding monascus fermentation yeast into a liquid culture medium containing 20g/L rice and 10g/L peptone for bidirectional liquid fermentation, wherein the inoculation amount is 10%; performing fermentation culture at 28 deg.C and 160r/min for 7 d; after sterilization, homogenizing for 30min under the pressure of 50MPa, filtering, centrifuging by a tubular centrifuge at 10000rpm, and collecting the supernatant by a sterile container to obtain the monascus product.

Application examples

The application embodiment provides a skin care composition added with red yeast rice leavening, and the formula comprises the following components in percentage by mass:

comparative application

The application comparative example provides a skin care essence, and the formula composition of the skin care essence is shown in the following table according to mass percent:

composition (I)	Mass fraction (%)
		Glycerol	2.00
1, 3-butanediol	5.00
		EDTA disodium salt	0.02
Chinese gum	0.20
		Beta-glucan	4.00
1, 2-hexanediol	1.00
		HA	0.1
P-hydroxyacetophenone	0.40
		Deionized water	Balance of

Product effectiveness testing

The polysaccharide and flavone contents, the total antioxidant activity and the hyaluronidase inhibition ability of the products prepared in examples 1 to 3 and comparative examples 1 to 7 were examined.

Wherein, the polysaccharide content is measured by adopting an anthrone-sulfuric acid colorimetric method, and the flavone content is measured by adopting the measurement of total flavone in SN/T4592-2016 export food in the Chinese pharmacopoeia 2015 edition.

The total antioxidant activity is measured according to the FRAP method, and the steps are as follows:

1) and (3) determination of a sample: adding 100 μ L sample solution (diluted appropriately according to the condition), adding 3mL FRAP working solution, mixing, reacting at 37 deg.C for 15min, measuring absorbance at 593nm, and repeating each experiment three times.

2)FeSO₄Determination of the standard curve: according to step 1)At 0.1-1.6mmol/L of FeSO₄The standard solution of (2) was used in place of the sample to draw a standard curve.

3) And (3) calculating the result: final total antioxidant activity of the samples was FeSO₄Expressed in mmol/L as FeSO₄Obtaining corresponding FeSO on a standard curve according to the A value after reaction for a standard solution₄Is defined as the FRAP value. The greater the FRAP value, the greater the antioxidant activity.

The hyaluronidase inhibition capacity is measured by a hyaluronidase in vitro inhibition method, and the method comprises the following steps:

taking 0.1mL of CaCl₂The solution (0.25mmol/L) and 0.5mL hyaluronidase solution (100U/mL) are cultured for 20min at 37 ℃ in water bath at constant temperature; adding 0.5mL of sample solution to be tested, and keeping the temperature for 20 min; adding 0.5mL sodium hyaluronate solution (0.5mg/mL), culturing in water bath at 37 deg.C for 30min, taking out, and standing at room temperature for 5 min; adding 0.1mL NaOH solution (0.4mol/L) and 0.5mL acetylacetone solution (3.5mL acetylacetone dissolved in 50mL 1.0mol/L sodium carbonate solution), heating in boiling water bath for 15min, immediately transferring to ice water bath, and cooling for 5 min; 1.0mL of an Ellisib reagent (0.8g p-dimethylaminobenzaldehyde dissolved in 15mL concentrated hydrochloric acid and 15mL absolute ethanol) was added dropwise and diluted with 3.0mL absolute ethanol, and the mixture was left at room temperature for 20min for color development and measured for absorbance at a wavelength of 540nm with a spectrophotometer. The calculation formula of the sample for measuring the hyaluronidase inhibition rate is as follows:

hyaluronidase inhibition rate ═ [ (a-B) - (C-D) ]/(a-B) × 100% formula (1)

In the above formula, A-absorbance value of control solution (sample solution is replaced by acetic acid buffer solution)

B-control blank solution absorbance value (the sample solution and the enzyme solution are replaced by acetic acid buffer solution)

C-absorbance value of sample solution

D-absorbance value of sample blank solution (replacing enzyme solution with acetic acid buffer solution)

The test results are shown in Table 1

TABLE 1 polysaccharide and flavone contents, antioxidant activity and hyaluronidase half-inhibitory amount

As can be seen from Table 1: as can be seen from the comparison of examples 1-3 with comparative examples 4-6, the contents of polysaccharides and flavones in the Chinese herbal medicines such as radix astragali and radix Scutellariae are increased compared with those in the original juice after fermentation with Monascus purpureus went. The content of polysaccharide is increased after fermentation of monascus, probably because the monascus has rich enzyme systems, and other substances such as starch and the like are converted into soluble sugar in the fermentation process. Flavone is probably due to the action of glycosyl transferase system, and some active ingredients (such as flavonoid compounds) which are difficult to dissolve in water are combined with glycosyl to form glucoside, so that the water solubility of the ingredients is improved. Comparing examples 1-3 with comparative examples 1-3, the total antioxidant capacity of the product is greatly improved by combining the fermentation technology and the high-pressure homogeneous extraction technology, and the product has a good inhibitory effect on hyaluronidase (namely has a good moisturizing effect). Under the same condition, compared with single component, the astragalus and scutellaria composition has better polysaccharide and flavone content and antioxidant effect. Comparing examples 1-3 with comparative example 7, it can be seen that the product obtained by fermentation using conventional carbon and nitrogen sources in combination with monascus has no good moisturizing and antioxidant effects, if no herbal ingredients are used.

The test group (age 20-58 years) of 40 volunteers, half of male and female, left side using the skin care composition prepared in application example 1 and right side using the skin care composition prepared in application comparative example 1, were selected, applied once a day, morning and evening, 2g of the product was applied to the face each time, and massaged for 2 minutes, with a test period of 8 weeks, and volunteers were subjected to facial skin tests at 0 week, 4 weeks, 6 weeks, and 8 weeks, respectively, which followed the principles of random and double-blind tests.

Facial skin test: the change condition of facial wrinkles is analyzed by a VISIA full-face analyzer through photographing, the change condition of facial melanin and hydration degree is analyzed by an MPA580 skin tester, and the change condition of skin sensitivity is determined by a lactic acid stimulation experiment. Wherein the operation flow of the lactic acid stimulation experiment is as follows: before the test, the volunteers uniformly wash the facial skin with mild cleanser, then the filter paper containing 10% lactic acid is pasted at the nasolabial sulcus, and the pricking pain feelings of the volunteers at 2.5min and 5min are recorded by a 4-point method, wherein the non-pricking pain is 0 point, the mild pricking pain is 1 point, the moderate pricking pain is 2 points, and the severe pricking pain is 3 points. The results of the two times are added as a result of evaluating skin sensitivity.

The final experimental result shows that compared with the application comparative example, the number and the depth of facial wrinkles are obviously improved and the number of wrinkles is reduced by 20% after the application example of the red yeast rice fermentation product containing the combination of the astragalus and the scutellaria is used, which indicates that the red yeast rice fermentation product containing the combination of the astragalus and the scutellaria is used as an effective active ingredient in cosmetics, so that the wrinkles can be effectively smoothed and prevented from being generated. The hydration degree of the facial skin is increased by 10-15% after the application example is used, which shows that the red yeast rice fermentation product after the astragalus and the scutellaria are combined is used as an effective active ingredient in cosmetics, and the problem of dry skin can be prevented and overcome. Compared with the application comparative example, the facial skin sensitivity is reduced by about 26-36% after the application example is used, which shows that the red yeast rice fermentation product formed by combining astragalus and scutellaria is used as an effective active ingredient in cosmetics, so that the skin sensitivity can be effectively reduced, and the skin barrier function can be enhanced.

The present invention is not limited to the above-described embodiments, and various changes can be made without departing from the spirit of the present invention within the knowledge of those skilled in the art. Furthermore, the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

Claims

1. A preparation method of a red yeast rice fermented product is characterized by comprising the following steps:

2. The preparation method according to claim 1, wherein the material-liquid ratio of the homogenate of the step (1) is (1-2): 10.

3. the method of claim 1, wherein the homogenate of step (1) further comprises a sterilization process.

4. The method according to claim 1, wherein at least one of potato, glucose, soybean meal, corn meal, rice, and peptone is further added in the bidirectional liquid fermentation in the step (2).

5. The method according to claim 1, wherein the amount of the monascus in step (2) inoculated into the homogenate is 5 to 10%.

6. The method of claim 1, wherein the time for the bidirectional liquid fermentation in step (2) is 5-15 days.

7. The method as claimed in claim 1, wherein the temperature of the two-way liquid fermentation in step (2) is 26-30 ℃ and the rotation speed is 150-250 r/min.

8. The method according to claim 1, wherein the homogenization pressure for the high-pressure homogenization in the step (2) is 35 to 100MPa, and the homogenization time is 25 to 40 min.

9. A red koji fermentation product characterized by being produced by the production method according to any one of claims 1 to 8.

10. Use of the red koji fermentation according to claim 9 in the field of daily chemicals.