JP2002265343A - Cosmetic composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new and safe cosmetic composition having excellent sounding and bleaching effects on the skin. SOLUTION: This cosmetic composition is obtained by including a fermentation product of lactic acids of an extract from a leguminous plant. Thereby, the composition has excellent inhibitory actions on tyrosinase activity, ameliorates dermal stains and ephelides, improves the skin in white color and is capable of providing luster and firmness to the skin.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention provides a cosmetic composition having excellent skin soundening and whitening effects.

[0002]

2. Description of the Related Art The color of human skin is determined by the amount of melanin in the epidermis,
Capillary blood flow, food-derived pigment (carotene), thickness of stratum corneum and the like affect melanin pigment, which is reported to be the most important factor. The so-called liver spots (spots), sparrow egg spots (buckwheat), and pigmentation caused by sunlight are the ones in which the production of melanin is significantly enhanced by the activation of pigment cells present in the skin. It is one of the big troubles.

[0003] The melanin pigment is produced by melanosomes, which are organelles in pigment cells (melanocytes) present in the basal layer of the epidermis, the hair root, and the outer root sheath. In the process of melanin pigment production, tyrosine is activated by tyrosine in pigment cells (melanocytes) to oxidize tyrosine,
It is converted to dopa and dopaquinone, further autoxidized, polymerized via dopachrome and 5,6-dihydroxyindole, and finally turned into a melanin pigment. The melanin thus produced is secreted from the dendrites of pigment cells (melanocytes) to basal cells, and the basal cells divide, become spiny cells and rise to reach the stratum corneum. Further, it has been reported that when this melanin is irradiated with ultraviolet rays, the existing melanin is oxidized and becomes black temporarily.

Many methods have been reported as methods for preventing or improving skin spots (spots), sponge spots (buckwheat) and pigmentation, and in particular, inhibiting melanin production and preventing oxidation. It is said that it is effective to prevent melanin from being blackened by lightening, or to lighten the color of melanin already produced. Based on this, various whitening components have been conventionally proposed. For example, arbutin, kojic acid or a derivative thereof, ascorbic acid or a derivative thereof,
Tocopherol or a derivative thereof, glutathione, hydrogen peroxide, zinc peroxide, hydroquinone monobenzyl ether, placenta extract, silk extract or plant extract (arnica, altea, aloe, ogon, emmeiso, chamomile, licorice, gardenia, gennoshoko, shikon , Ginger, birch, senkyu, gennoshoko, psycho, sasanqua, toki, calendula, elderberry, safflower, garlic, adlay, reishi, logwood)
Etc. are known.

[0005]

However, the above-mentioned whitening ingredients have poor stability and solubility in the formulation system, cause unpleasant odor and coloring due to sedimentation and decomposition, and have insufficient effects at the biological level. There was also a problem in terms of safety, such as skin irritation, and was not satisfactory.

[0006]

In view of such circumstances, the present inventors have confirmed that a lactic acid bacteria fermented product of a legume extract has a significantly reduced tyrosinase activity and a whitening effect. And to improve skin spots, freckles, and whiten skin color. In addition, the present invention has been completed by providing a highly safe cosmetic composition capable of giving gloss and tension to the skin.

Furthermore, legumes include adzuki bean, kidney bean, endju, peas, daffodils, pigeon pea, kinkiju, kuzu, genge, koebisugusa, fenugreek, winged bean, ginger beetle, faba bean, tamarind, tanuki bean, periwinkle, locust bean A lactic acid bacteria fermentation product of legumes, wherein the composition is one or more of legumes selected from the group consisting of corn bean, chickpea, lentil, faba bean, peanut, and white lupine. I do.

[0008] Further, the lactic acid bacteria include lactobacilli, lactobacilli, actinomycetes bifidobacteria, sporophytes, spore lactobacilli, streptococci, pediococcus, streptococci, and leuconostoc. A cosmetic composition comprising a fermented product of lactic acid bacteria of legumes, characterized in that the composition is at least one lactic acid bacterium selected from the group consisting of:

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION A cosmetic composition containing a lactic acid bacteria fermentation product of a legume extract is provided.

The legumes used in the present invention include adzuki bean, kidney bean, common bean, pea, dutch bean, pigeonpea, kinkiju, kuzu, genge, koebisugusa, fenugreek, winged bean, jujuba sage, fava bean, tamarind, tanki bean, persimmon, Common honey bee, bean bean, mustard bean, chickpea, lentil, fuji bean, peanut, white lupine, and the like. In any case, flowers, spikes, pericarp, fruits, stems, leaves, branches, branches and leaves, stems, bark, rhizomes, root bark, roots, seeds, pods or whole plants can be used, and among them, seeds are particularly preferable.
Those available as foods or crude drugs may utilize it.

"Adzuki bean" refers to legumes (Leguminosae),
Cowpea (Vigna) plants: Adzuki (red beans, red beans) "Vigna
a angularis Ohwi et Ohashi (= Vigna angularis var.a
ngularis = Phaseolus angularis Wight = Azukia angulari
s Ohwi) ", but also other species of the same species, such as the green bean (Vigna adenantha),
is var. nipponensis) and Hama adzuki (Vigna marin)
a), chick-pea (Vigna minima var. minor), beetle adzuki (Vigna mungo), and red-eye adzuki (Vigna nakas)
himae), Yaenari (mung bean, mung bean) (Vignar)
adiata), Oyster vulture (Vigna reflexo-pilos)
a), Bambara groundnut (Vigna subterranea), vine adzuki bean (Kanime) (Vigna umbellata) and the like can also be used. Either type or any of these hybrids can be used.

"Bean beans" are legumes (Leguminos)
ae), a plant of the genus Phaseolus (Phaseolus): Phaseolus vulgaris (gourd cowpea, hidden beans, rape) "Phaseolus vulgaris"
However, other species of the same species, safflower bean (Phaseolus coccineus) and lentil (Lima bean) (Phaseolus lunatus = Phaseolus limensis = Phaseol)
macrocarpus) can also be used. Also available as varieties are Masterpiece, Red Gold, Taisho Gold, Red Crest, Red Crest Quail, Tiger Bean, Red Crimson, Horse Series 4, Otaku, Shiramaru Quail, Seashell Bean, Daifuku, Black Large Grain, Black Gold Etc.,
Either type or any of these hybrids can be used.

"Endu" is a legume (Leguminosa)
e), a plant of the genus Clara (Sophora):
nica L. (= Styphnolibium japonicum Schott.) ", but Clara (Sophora flavescens) of the same genus can also be used. Either type or any of these hybrids can be used.

"Peas" refers to legumes (Leguminosa).
e), a plant of the genus Pesum (Pisum): Pea "Pisum sativu
m ”, but also other species of the same species (Pisum sa
tivum subsp. arvens), snow peas (Pisum sativum)
subsp. sativum) can also be used. Either type or any of these hybrids can be used.

"Netherlands biyu" refers to legumes (Leguminos).
ae), a plant belonging to the genus Psoralea: This is a plant belonging to the genus Psoralea (Psoralea corylifolia L.), but other species of the same genus can also be used. Either type or any of these hybrids can be used.

"Fab bean" refers to legumes (Leguminosae),
Plants of the pigeon genus (Cajanus): The pigeonpea "Cajanus cajan", but other species of the same genus, Cajanus cajanifolius, and Velvet Himex (Cajanus)
s scarabaeoides) can also be used. Either type or any of these hybrids can be used.

"Kinkiju" is a legume (Leguminosa)
e), a plant of the genus Pithecellobium: It is a pheasant "Pithecellobium dulce", but other genus of the same genus (Pithecellobium lobata) can also be used. Either type or any of these hybrids can be used.

"Kudzu" is a leguminous plant (Leguminosae) or a plant of the genus Pueraria (Pueraria lobata).
a), Synacs (Pueraria thomsonii) and the like can also be used. Either type or any of these hybrids can be used.

"Beige" means legume (Leguminosae),
Plants of the Astragalus: Astragalus "A"
stragalus sinicus L. ", as well as congeners of the purple species, Astragalus adsurgens Pall., As
tragalus chinensis L., saenshi (Astragalus compla
natus R.Br.), tragacanth gum tree (Astragalus gumm)
ifer, Tiger tribe (Astragalus membranaceu)
s), Astragalus nivali
s), momensul (Astragalus reflexistipulus) and the like can also be used. In addition, any type and any of these hybrids can be used.

[0020] "Eugusa" refers to legumes (Leguminos).
ae), a plant belonging to the genus Cassia: Cassia tora L.
ia sophera L.) can also be used. Either type or any of these hybrids can be used.

"Feloha" means legume (Leguminosae),
Plants of the genus Trigonella: Trichoella (fenugreek), which is "Trigonella foenum-graecum L."
caerulea) can also be used. Either type or any of these hybrids can be used.

"Deer bean" is a legume (Leguminosa)
e), a plant of the genus Psophocarpus:
sophocarpus tetragonolobus ", but other congeners can also be used. Either type or any of these hybrids can be used.

[0023] The term "Europea cowpea" refers to legumes (Legum).
inosae), a plant of the cowpea genus (Vigna):
igna unguiculata subsp. sesquipedalis ”, but other common species such as cowpea (Vigna unguiculata) and cowpea (Vigna unguiculata subsp. cylindrica = V.catjan)
g), cowpea (Vigna unguiculata var. unguiculat
a), cowpea (Vigna vexillata var. tsusimensi
s), Sakuya red cowpea (Vigna vexillata var. vexill
ata) can also be used. There are also varieties such as cowpea, Nakaguro, Sanshaku cowpea, adzuki bean cowpea, Kinoki cowpea, and cowpea cowpea. Any of these varieties or any of these hybrids can be used.

"Vegetables" are legumes (Leguminosa).
e), Broad bean plant (Vicia): Broad bean "Vicia faba"
But other species of the same species, Vicia an
gustifolia), Sparrow Pea (Vicia hirsuta),
Cassia (Vicia tetrasperma) can also be used. There are large varieties, medium varieties, and small varieties as varieties, and any of these varieties or any of these hybrids can be used.

"Tamarind" refers to legumes (Leguminosa)
e), a plant of the genus Tamarindus (Tamarindus): Tamarind "T
amarindus indica ", but other congeners can also be used. Either type or any of these hybrids can be used.

"Tanuki bean" refers to legumes (Leguminos)
ae), a plant of the genus Rhynchosia: Ranchi bean (Rosalie bean) "Rhynchosia volubilis", but other species of the same genus: Rhynchosia acuminatifolia, Rhynchouda minima (Rhynchouda minima) Can also be used. Either type or any of these hybrids can be used.

[0027] "Tour beans" refers to legumes (Leguminosa).
e), a plant of the genus Glycine: soybean "Glycine ussu"
riensis (= Glycine soja) ", and other species of the same species, Glycine dolichocarpa and soybean (Gl
ycine max), Gourcine tabacina, and the like can also be used. Either type or any of these hybrids can be used.

"Europe horn" is a legume (Leguminos)
ae), a plant of the genus Gleditsia:
ditsia sinensis Lam. ", and honey locusts of the same genus (Gleditsia japonica Miq.), hoso honey locusts (Gleditsia officinalis Hemsley), and American locusts (Gleditsia triacanthos) can also be used. Either type or any of these hybrids can be used.

"Peanuts" refers to legumes (Leguminosa).
e), a plant of the genus Bean (Canavalia):
a gladiata ", but other species of the same species (Canavalia cathartica) and jack bean (Canavalia)
ensiformis), White Bean (Canavalia gladiata va)
r. alba) Green bean (Canavalia maritima (= Canaval)
ialineata)), Long bean (Canavalia rose)
a), Canavalia plagiosperma, Canavalia regale and the like can also be used. Either type or any of these hybrids can be used.

"Hashimo bean" is a legume (Legumin)
osae), a plant of the genus Mucuna (Mucuna): Mucuna pruriens var. utilis (= M
ucuna hassjoo = Stizolobium hassjoo), but also congeners of the allied species Alligator modama (Mucuna gigantea), Uzilkanda (Mucuna macrocarpa), Moleum bean (Mucuna membranacea), Mucuna pruriens pururiens (Mucuna pruriens, Mucuna pruriens) (Mucuna sempervirens) can also be used.
Either type or any of these hybrids can be used.

"Chickpeas" refers to legumes (Leguminosa).
e), Chickpea (Cicer) plant: Chickpea "Cicer ar
ietinum ", but other congeners can also be used. Varieties include small grain type, medium grain type, and large grain type, and any of these varieties and any of these hybrids can be used.

"Flounder" is a legume (Leguminosa)
e), a plant of the genus Lentil: lentil (lentil)
"Lens esculenta (= Lens culinaris)", but other congeners can also be used. Either type or any of these hybrids can be used.

"Fuji bean" is a legume (Leguminosa)
e), a plant of the genus Fuji Bean (Lablab): Fuji Bean (Phaseolus vulgaris) "Lablab purpurea (= Lablab vulgaris Savi. = Dolic)
hos lablab L.) ", but also other congeners of the species Shirofu bean (Lablab purpurea subsp. bengalensis) and the Australian pair (Lablab purpurea subsp. ligunosus)
Can also be used. Either type or any of these hybrids can be used.

"Peanut" refers to legumes (Leguminosa).
e), a plant of the genus Peanut (Arachis): Peanut (Peanut) "Arachis hypogaea (= Arachis hypogaea s
sp. hypogaea) ", and other congeners of Arachis hypogaea ssp.
Fastigiata) can also be used. Either type or any of these hybrids can be used.

"Shirobana lupine" is a legume (Legum)
inosae), a plant of the genus Lupinus (Lupinus): It is Lupinus albus, but other species of the same genus are Egyptian lupine (Lupinus termis) and Lupinus mutabilis.
Etc. can also be used. Either type or any of these hybrids can be used.

The term "lactic acid bacteria" used in the present invention means:
Lactobacillus, lactobacilli, actinomycetes, bifidobacteria, sporophytes, spore lactobacilli, streptococci, pediococcus, streptococci, leuconostoc, and the like.

"Lactobacillus genus Lactobacillus" refers to Lactobacillaceae, Lactobacillus spp.
s) Fungi: Lactobacillus acidophilus, Lactobacillu
s brevis, Lactobacillus bulgaricus, Lactobacillus
casei, Lactobacillus delbruckii, Lactobacillus fer
menti, Lactobacillus helveticus, Lactobacillus jug
urti, Lactobacillus lactis, Lactobacillus plantaru
Although m and the like are used, other congeners can also be used. Either type or any of these hybrids can be used.

[0038] "Actinomycetaceae" and "Bifidoba spp."
cterium): Bifidobacterium adolescentis, Bif
idobacterium bifidum, Bifidobacterium breve, Bifid
bacterium infantis, Bifidobacterium lactentis, Bi
fidobacterium liberorum, Bifidobacterium longum, B
ifidobacterium parvulorum, Bifidobacterium pseudol
ongum, Bifidobacterium thermophilum, etc., but other congeners can also be used. Either type or any of these hybrids can be used.

"Spore-bearing Lactobacillus" is defined as "Spore-bearing Lactobacillus".
llus) Fungi: Sporolactobacillus inulinus and the like can be used, but other homologous species can also be used. Either type or any of these hybrids can be used.

"Pediococcus spp. In the streptococcus family"
Is a fungus of the genus Pediococcus (Streptococcaceae), Pediococcus genus: Pediococcus acidilact
is, Pediococcus cerevisiae, Pediococcus halophilu
s, Pediococcus pentosaceus, etc.
Congeners can also be used. Either type or any of these hybrids can be used.

"Streptococcus spp."
Streptococci (Streptococcaceae), Streptococcus (Stre
ptococcus): Streptococcus cremoris, Strepto
coccus diacetilactis, Streptococcus faecalis, Stre
ptococcus faecium, Streptococcus lactis, Streptoco
ccus lactis sub-sp. diacetylactis, Streptococcusth
ermophilus, Streptococcus uberis, etc., but other congeners can also be used. Either type or any of these hybrids can be used.

"Streptococcus family Leuconostoc spp."
Is a fungus of the genus Leuconostoc, of the genus Streptococcus (Streptococcaceae): Leuconostoc citrovoru
m, Leuconostoc cremoris, Leuconostoc dextranicum,
Use Leuconostoc mesenteroides, etc.
Congeners can also be used. Either type or any of these hybrids can be used.

The legume extract used in the present invention refers to various parts of each plant (flower, spike, pericarp, fruit,
Stems, leaves, branches, leaves, stems, bark, rhizomes, root bark, roots, seeds,
Pods or whole grass) or crushed and squeezed.
Alternatively, it is extracted with a solvent as it is or after pulverization.

Examples of the extraction solvent include water, alcohols (eg, lower alcohols such as methanol, anhydrous ethanol and ethanol, or polyhydric alcohols such as propylene glycol and 1,3-butylene glycol), ketones such as acetone, and diethyl alcohol. Ethers such as ether, dioxane, acetonitrile, and ethyl acetate, and organic solvents such as xylene, benzene, and chloroform can be used alone or in any combination of two or more kinds thereof. Can also be used in a state where.

The production method is not particularly limited, but may be usually within the range of the boiling point of the solvent at normal temperature and normal pressure.
A solution, paste, gel, or powder may be obtained by decoloring and purifying. In many cases, it can be used as it is, but if necessary, further purification treatment such as deodorization and decolorization may be added as long as the effect is not affected. An activated carbon column or the like may be used, and ordinary means generally applied to the extracted substance may be arbitrarily selected. In addition, even if a moisture absorption (water absorption) step with a solvent or a concentration or drying step is added to the step in advance,
A sterilization step may be added.

The fermentation by lactic acid bacteria inoculation is not particularly limited, but the optimum conditions, optimum temperature and optimum
Perform at pH and optimal time. At this time, various nutrients such as sugar, and acids and alkalis for adjusting pH may be appropriately added. Fermentation may be mixed fermentation or continuous fermentation.
After the fermentation, filtration is performed, and if necessary, purification treatment such as deodorization and decolorization is performed using a sterilization treatment, pH adjustment, an ion exchange resin, an activated carbon column, a dialysis membrane and the like. Further, an organic solvent such as ethanol, propylene glycol, 1,3-butylene glycol, or an arbitrary mixture thereof can also be added.
The extract thus obtained can be used as it is, but may be used after being concentrated and dried to be in a paste or powder form.

Further, a cosmetic composition containing a fermented product of lactic acid bacteria of a leguminous plant extract may be used in the form of a cosmetic composition to be applied.
Depending on the form, drying, concentration or dilution may be arbitrarily performed and adjusted.

The content of the cosmetic composition containing the fermented lactic acid bacteria of the legume extract of the present invention is not particularly limited, but may vary depending on the type, quality and expected degree of action. Although different, usually, 0.0001% by weight or more (hereinafter expressed as%) in terms of solid content in the total amount of the preparation,
Preferably, 0.1 to 50.0% is good. The content is 0.0001%
If less, the effect cannot be expected sufficiently. In the case of a bath agent, the formulation may be considered so as to be poured into 200 to 300 L of bath water so as to have the same concentration.

The cosmetic composition according to the present invention includes: 1) topical or systemic skin cleansing or skin cosmetics, 2) medicinal and / or cosmetic preparations applied to the scalp and hair, 3) bath Bath agent used in hot water, 4) Deodorant and deodorant for human body, 5) Sheet for skin application, cosmetic sheet, cosmetic cotton, sanitary goods, sanitary cotton, wet tissue, etc., ampule , Capsules, powders (powder), granules, solids, solutions, gels, air bubbles, emulsions, sheets, mist, sprays and the like can be used.

Specifically, basic cosmetics such as lotion, milky lotion, cream, ointment, gel, lotion, oil, pack, mist, facial cosmetic sheet, shaving agent, facial cleanser, skin cleanser, Hair cosmetics such as shampoos, rinses, hair treatments, hair styling products, perming agents, hair tonics, hair dyes, hair growth and hair restoration, makeup cosmetics such as foundations, lipsticks, blushers, eye shadows, eyeliners, mascaras, and perfumes Kind, skin deodorant,
Antiperspirants, bath additives, etc. are included.

The cosmetic composition of the present invention may optionally contain
Components and additives exemplified below can be arbitrarily selected and added as long as the effects of the present invention are not impaired. still,
The content in the formulation is not particularly specified, but usually 0.0001
~ 50% is preferred.

(1) Various fats and oils Avocado oil, almond oil, fennel oil, perilla oil,
Olive oil, orange oil, orange luffer oil, sesame oil, cocoa butter, chamomile oil, carrot oil, cucumber oil, tallow fatty acid, kukui nut oil, safflower oil, shea butter, liquid shea butter, soybean oil, camellia oil, corn oil, rapeseed Oil, persic oil, castor oil, cottonseed oil, peanut oil, turtle oil, mink oil, egg yolk oil, palm oil, palm kernel oil, mocro, coconut oil, tallow, lard, squalene,
Squalane, pristane, hydrogenated products of these fats and oils (hardened oils, etc.) and the like.

(2) Waxes Beeswax, carnauba wax, whale wax, lanolin, liquid lanolin, reduced lanolin, hard lanolin, candelilla wax,
Montan wax, shellac wax, rice wax, etc.

(3) Mineral oil Liquid paraffin, vaseline, paraffin, ozokelide, ceresin, microcrystalline wax and the like.

(4) Fatty acids lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid,
Natural fatty acids such as docosahexaenoic acid, eicosapentaenoic acid, 12-hydroxystearic acid, undecylenic acid, tall oil, and lanolin fatty acid, isononanoic acid, caproic acid, 2-ethylbutanoic acid, isopentanoic acid, 2-methylpentanoic acid, and 2-ethylhexane Synthetic fatty acids such as acids and isopentanoic acid.

(5) alcohols ethanol, isopiranol, lauryl alcohol,
Natural alcohols such as cetanol, stearyl alcohol, oleyl alcohol, lanolin alcohol, cholesterol, phytosterol, and phenoxyethanol;
Synthetic alcohols such as hexyldecanol, isostearyl alcohol and 2-octyldodecanol.

(6) Polyhydric alcohols Ethylene oxide, ethylene glycol, diethylene glycol, triethylene glycol, ethylene glycol monoethyl ether, ethylene glycol monobutyl ether, diethylene glycol monomethyl ether, diethylene glycol monoethyl ether, polyethylene glycol, propylene oxide, propylene glycol , Polypropylene glycol, 1,3-butylene glycol, pentyl glycol, glycerin, pentaerythritol, threitol, arabitol, xylitol, ribitol, galactitol, sorbitol, mannitol, lactitol, maltitol and the like.

(7) Esters: Isopropyl myristate, isopropyl palmitate, butyl stearate, hexyl laurate, myristyl myristate, oleyl oleate, decyl oleate, octyl dodecyl myristate, hexyl decyl dimethyloctanoate, cetyl lactate, Myristyl lactate, diethyl phthalate, dibutyl phthalate, lanolin acetate, ethylene glycol monostearate, propylene glycol monostearate, propylene glycol dioleate and the like.

(8) Metal soaps Aluminum stearate, magnesium stearate, zinc stearate, calcium stearate, zinc palmitate, magnesium myristate, zinc laurate, zinc undecylenate and the like.

(9) Gum, sugar or water-soluble polymer compound Arabic gum, benzoin gum, dammar gum, guaiac oil, Irish moss, karaya gum, tragacanth gum,
Carob gum, quinseed, agar, casein, lactose,
Fructose, sucrose or an ester thereof, trehalose or a derivative thereof, dextrin, gelatin, pectin, starch, carrageenan, carboxymethyl chitin or chitosan, hydroxyalkyl (C2-C4) to which an alkylene (C2-C4) oxide such as ethylene oxide is added. )
Chitin or chitosan, low molecular weight chitin or chitosan, chitosan salt, sulfated chitin or chitosan, phosphorylated chitin or chitosan, alginic acid or its salt, hyaluronic acid or its salt, chondroitin sulfate or its salt, heparin, ethyl cellulose, methyl cellulose, carboxymethyl cellulose , Carboxyethylcellulose, sodium carboxyethylcellulose, hydroxyethylcellulose, hydroxypropylcellulose, nitrocellulose, crystalline cellulose, polyvinyl alcohol, polyvinyl methyl ether, polyvinylpyrrolidone, polyvinyl methacrylate, polyacrylate, polyalkylene oxide such as polyethylene oxide and polypropylene oxide Or its cross-linked polymer, carboxyvinyl polymer, polyethylene N'imin like.

(10) Surfactant Anionic surfactant (alkyl carboxylate, alkyl sulfonate, alkyl sulfate, alkyl phosphate), cationic surfactant (alkyl amine salt, alkyl quaternary ammonium salt) ), Amphoteric surfactant:
Carboxylic acid type amphoteric surfactant (amino type, betaine type), sulfate ester type amphoteric surfactant, sulfonic acid type amphoteric surfactant, phosphate ester type amphoteric surfactant, nonionic surfactant (ether type nonionic) Surfactants, ether ester nonionic surfactants, ester nonionic surfactants, block polymer nonionic surfactants, nitrogen-containing nonionic surfactants, and other surfactants (natural surfactants) , Derivatives of protein hydrolysates,
Polymer surfactants, surfactants containing titanium and silicon,
Fluorocarbon surfactants).

(11) Various vitamins Vitamin A group: retinol, retinal (vitamin A
1), dehydroretinal (vitamin A2), carotene, lycopene (provitamin A), vitamin B group: thiamine hydrochloride, thiamine sulfate (vitamin B1), riboflavin (vitamin B2), pyridoxine (vitamin B)
6), cyanocobalamin (vitamin B12), folic acids,
Nicotinic acids, pantothenic acids, biotins, choline,
Inositols, vitamin C group: vitamin C acid or a derivative thereof, vitamin D group: ergocalciferol (vitamin D2), cholecalciferol (vitamin D3),
Dihydrotaxelol, vitamin E group: vitamin E or its derivatives, ubiquinones, vitamin K group: phytonadione (vitamin K1), menaquinone (vitamin K
2), menadione (vitamin K3), menadiol (vitamin K4), other essential fatty acids (vitamin F), carnitine, ferulic acid, γ-oryzanol, orotic acid, vitamin Ps (rutin, eriocitrin, hesperidin), vitamin U etc.

(12) Various amino acids Valine, leucine, isoleucine, threonine, methionine, phenylalanine, tryptophan, lysine, glycine, alanine, asparagine, glutamine, serine, cysteine, cystine, tyrosine, proline, hydroxyproline, aspartic acid, glutamic acid , Hydroxylysine, arginine, ornithine, histidine, etc., and their sulfates, phosphates, nitrates, citrates,
Or amino acid derivatives such as pyrrolidone carboxylic acid.

(13) Various additives derived from plant or animal raw materials These can be processed in a conventional manner according to the type and form of the product to be added (for example, grinding, milling, washing, hydrolysis, Fermentation, purification, compression, extraction, fractionation, filtration, drying, powdering, granulation, dissolution, sterilization, pH adjustment, deodorization, decolorization, etc. You can choose to serve.

The solvent used for the extraction may be selected in consideration of the purpose and type of the product to be provided, or the processing to be performed later, but usually, water, methanol, ethanol, propyl alcohol, isopropyl alcohol, etc. Select from alcohols, lower alcohols such as butanol, isobutanol or water-containing lower alcohols, polyhydric alcohols such as propylene glycol, 1,3-butylene glycol, glycerin or water-containing polyhydric alcohols, acetone and various organic solvents such as ethyl acetate. It is desirable to use one or a mixture of two or more of these. However, when the content of the organic solvent is not preferable depending on the application, only water may be used, or ethanol which is easily removed after the extraction may be used, and may be used alone or in an arbitrary mixed solution with water. Exploited extract may be used.

In addition, additives derived from plant or animal raw materials are
When applied to systemic or topical external preparations and cosmetics, including protection of skin and hair, moisturizing, improvement of feel and texture,
Giving flexibility, relieving irritation, relieving stress by fragrance, activating cells (preventing cell aging), suppressing inflammation, improving skin and hair quality, preventing and improving rough skin, hair growth, hair growth, hair loss prevention, gloss Application, cleaning effect, relief of fatigue, promotion of blood flow,
In addition to cosmetic effects such as warm bath effect, fragrance, deodorant, thickening,
Antiseptic and buffering effects can also be expected.

In foods and drinks, there are healthy and cosmetic effects such as nutritional supplementation, recovery from fatigue, tonicity, cell activation (prevention of cell aging), etc., improvement of taste, provision of color tone, aroma, gloss, stabilization, etc. It can be used for the purpose of thickening, preserving, etc. Furthermore, in addition to this, we expect various cosmetic and pharmacological effects of each raw material known so far, and aim to increase the intended effect by combining them,
Alternatively, it is possible to provide a product that is expected to have a multifunctional effect.

Specific plants (crude drugs) as raw materials include:
For example, almonds (Hentomo), eye (Aiba), Blue Kazura
(Seifu Fuji), Aoki (Aoki), Aokiri or Kenasia Ogiri
(Otogi), Aotsu-la-fuji (Kibo), Aotenma, Acacia, Akasho (Akasho), Akasuguri (fruit), Red clover, Red grape, Akaminoki (Logwood), Akamegawiwa (Red bud), Akaminokane or Akane Akane or Akane (Akane) Grass roots), red pheasant or geese (land yellow),
Agi (Awei), Aki larch, Akinire (Lolyu bark), Aguay Guacu, Aguahe (Wolverine palm), Akebi
(Kidori), Asa (Jin Asako), Malva Asagao or Asagao
(Toshiko), hydrangea (hydrangea), ashitaba (morning leaves), azuki (red azuki bean), asunaro, acerola, asenyaku (asenyaku), acira (shokuyoukanna), anise, abiu, abiulana, rape and abemaki `` fruit '' ,Avocado,
Ama, Amacha (Amacha), Amachaworu, Amadokoro (Jade bamboo), Amana (Kojingi), Amaranthus (Hyuyu, Hagaito, Himogeito, Senninkok, Sugimorigeito,
Hosoagaitou, Aoagetoi, Haribiyu, Aosuzuran, Amaranthus hippochondriax), Amigasa lily or Bimo (shellfish), Aristolomelia (Urizusensen), Arcana (Alcanna), Algarrobo (Cave), Altea, Arnica, Alpinia or Katsumadai
(Sorghum), aloe (lux), aloe vera, angelica, apricot or hon apricot (almond jelly), ansokko (benzoic acid), yellow sapote, scutellaria (biliary head), epimedium or primrose (inyokaku), rush
(Wicked grass), Knotweed (Tiger root), Yew (1st), Strawberry,
Figs (fructose `` fruits and leaves ''), Ichihatsu (primary), ichibi (winter aoiko), Ichiyakusou (one medicinal herb), ginkgo (ginko `` seed and leaves ''), Itohimehagi (enshi), carob, and locust bean (Telexa) , Inubeil (Honagainubiru), Rice `` seed, seed coat '', Inondo `` seed '', Ibuki-kusou, nettle, ylang-ylang, iwa-tobacco
Iwahiba or iwamatsu (makikashiwa), oolong tea, fennel
(Fenka), Wheat (Chibusanoki), Ukiyagara (Sanryong), Uguisukagura `` fruit '', Himeukikyo, turmeric (Utsukin), Duckweed (buoying), Usubasaishin or Keirinsaishin or Oushusaishin (spicy), Usveniaoi , Foxglove, euphoria, moray eel
(Summer hay), Udo or Shishiudo (Kang-Kang, Independent, Tang-Kun), Unyadegato (Unkaria, Cat's Claw), Uba Tea, Ume (Oumei `` seed, pulp ''), Vladimir, Uwaurushi
(Kusaco peach), Unshu mandarin orange (Chen skin), Unboku,
Estragon, Ezokogi (Ezo Goka), Ezo lily of the valley,
Echinashi (Hoshibamurasakibarengiku), Enishida, Enokitake (Enotake), Ebisugusa or Cassia Tora (Keyoshiko), Elcampre, Elderberry `` fruit '', Elemi, Elingii or Pre Lotus Elinge, Ende
(Gossip, Sophora rice), ogre or Kibana-ohgi (Astragalus), Narco lily or Kagi Kurumabanaruko lily (Yoshisei), Ohhisasanoyuki or Sasanoyuki, Oren (Yellow), Ogata Hawken, Ookarasuri (Karokon), Ooguruma (Civil) , Ootsuji rafuji (self-defense), Psyllium (vegetative child, vegetative grass), psyllium thistle (Keju sashimi, bald man), eucalyptus (Haruko), pygmy cactus, pygmy pygmy or ophylla (white jitsu), pygmy pygmy (banaba), Beetle shabushi `` fruit '', giant beetle (grain sperm), beetle catechu, beetle hawthorn or hawthorn (mountain fry), barley
(Barley), oka, okazeri (snake bed), okra `` fruit '', oguruma (turnover), okururi higotai (yushu sashimi, indigo sashimi),
Panax ginseng or horseshoe ginseng (carrot), Hypericum perforatum or Hypericum perforatum or St. John's wort (brother's cut grass), Odorikosou (intermittent), Onamimi (blue ears),
Onigurumi, Onidokoro or Tokoro or Nagadokoro (Hikai), Oninoyagara (Tianma), Oniyuri or Sasasayuri or Hakatayuri (Yuri), Onoeran, Ononis, Halibut
(Hihayu), Ominaeshi (losing sauce), Oyuco, Dutch mustard (Watercress), Dutch jelly, Dutch biyu, Dutch honeywort, olive "fruit, seed, leaf", oregano, orange "fruit, pericarp," Yellow), cacao "fruit, peel, seeds", kaki (persimmon "leaf"), kagikazura
(Hooks of Choto), Persimmon or Kantriso (Rensenso), Kakiran, Gaku hydrangea, Cassia, Kasinaki (Kozou `` fruit ''), Kajutsu (Shazajutsu), Kashiwa (Yanagi, Yuzuha), Kascarilla, Kascara sagrada , Gypsophila, gypsophila, kanikusa (kinsato), kaniwa, carnation, valerian (valerian root), hippopotamus, birch or weeping birch (white birch),
Gerbera, Pumpkin, Capoknoki `` seed '', Kahoku Sansho (shopper), Gama (bamboo), Chamomile or Roman chamomile, Kamiyatsude (weed), Kamkamu (duckling), Color, Karakakeman, Ragusuri or Shinakorasuri
(Our melon), crow squirrel (midsummer), oats, guarana `` seed '', karahoo (thick), karaya, garyu, karin
(Gourd melon), Garcinia, Kawamidori, Kawara Psycho (Koryosai, Hakubaku), Kawazusha, Kawaratake, Kawaranadeshiko (Ishitake) or Ezokawaranadeshiko (Qumugi, Quumiko), Kawaranginjin (Blue Gourd), Kawamuragi (Inchinchinko) , Kansui
(Sweet), licorice (licorice), cantaraasa, candelilla,
Canto, canna, canlan, raspberry (ezo strawberry,
Dutch strawberry, shrimp strawberry, pear strawberry, maple strawberry, European strawberry), kiwi `` fruit,
Leaves, chrysanthemum cucumber (urorone), kikyo (bellflower, bellflower root), chrysanthemum (chrysanthemum, chrysanthemum, koseki nogiku),
Kikutaniki, Catalpa (Azumitsu), Rumex (Yotei), Pheasant (Kikomi), Kizuta, Kidachi Aloe, Kidachihakka, Kina, Kinoki (Shincona, Akakinoki), Quinua (Kinoa), Kihada (Huangbashi), Gymnema sylvesta, Kimmenkaku, Cabbage, cabbage "immature fruit", caraway,
Cucumber, Gyoryu (Nishikawayanagi, Ichiyanagi), Kiraja Saponaria, Kiraya, Kiranso (Kinkan grass), Kumquat `` fruit '', Ginsekai, Kimbusen, Kinma, Kinmizukiki (Sengaku grass), Kinran, Ginran, Kinryohen,
Guapeva Vermelha, Guava "fruit", guayule, Quercus infectria (gallicate), cucuin nut, cugenumaran, wolfberry (cucumber, cucumber, cucumber leaf,
(Skin bone), Cedar grass (Tenmen Fuyu), Kudzu (Kakkon), Camphor tree, Gooseberry `` fruit '', Xining ginseng
Kutiti River, Gardenia (Gardenia), Kunugi (Bokusou), Kupuas, Kubeba, Kumazasa, Kumatsuzura (Epispermia), Clara (Bite), Cranberry "Fruit", Chestnut "Seeds, Fruits, Astringent Skin", Curculigo Latifolia `` Fruits '', grapefruit `` fruits / leaves '', buckthorn, stag beetle (needs rescue), turtle crab or kurobana chick sprouts or cypress (extended life grass), cloves (cloves, cloves), gumbinazuna (sekimei, sekimeishi),
Kaigai (Thorndust, Ikutakeho), Celosia (Rooster, Chicken),
Gekkavidin, bay (laurel), Kenashisarutibara (Tsuchukuryo, Yamakiko), gentian, gennoshoko
(Old tongue grass), Kemponashi (Kigushi), Koukisekikoku, Kishumitsukan (Koji, Tachibana, Oveni mikan, Fukuromikan, Sagamikouji, Ponkan, Santara (Tachibana bark)), Koushinbara (Monthly flower), Kosuihakka, Kozo `` Fruit '' , Kocha (tea), Kouhone (river bone), Kohon
(Straw book, Kara straw book), Koryang, Kouryokyo (Kora Kyo), Cilantro `` fruit '', Kourouen (Kohren), Koganebana (yellow gon), Cowberry (Koshibachi), Coco palm `` Fruit '',
Goshuyu (goshuyu), Goshoichigo (covered bonko), pepper
(Pepper), cosmos, copaiba balsam, coffee `` seed, leaves '', kobushi or magnolia (hot spring), burdock (burdock,
Burdock), kobotdur, sesame (sesame), sesame seeds (gensin), garnish (gomiko), sanekazura or binankazura or matsubusa, wheat (wheat), rice or rice bran "red bran, white bran", rice oil, cola acuminata " Seeds ", cola
Vera “seed”, colony lya, fenugreek “fruit”, colombo, conzlango, kelp, konjac, comfrey
(Final barn grass), sisal (sisal asa), saihairan, sakaneran (ezosakaneran), saxima button or syna button or cinnamon (weird sen), cherry
(Ooshimazakura, Yamazakura, Oyamazakura, Edhigashi, Mamezakura, Miyamazakura, Someiyoshino, Takanezakura, Kasumizakura, Kohigan, Satozakura, Kanzakura `` Leaf, flower, fruit, bark (cherry bark) ''), cherry, pomegranate, sasa, sasabagin , Sage Modaka (Sawaka), Sweet Potato, Sugarcane, Sugar Beet, Sanebu Jujube (Satsuma Natsume), Saffron (Safflower, West Safflower), Sapodilla, Sapotea Marillo, Pomelo "Fruit", Sabonsou, Salmonberry "Fruit", Sarasin
(Masahima), Saranshito (Sand Ai Sashimi), Salvia (Sage),
Sawagikyo (Yamakona), Sawagurumi (Yamawomo), Sankaku cactus, Sangre degrad (Croton), Sansouyousou, Sanshin ginseng (Sanjin ginseng), Sanshuyu (sanshuyu), Sanshoyu (sansho), Sunzucon (Yamato) Root), shea
(Karite), Cyano (fruit), Shiitake (Shiitake), Sion
(Shiwon), Red-spotted squirrel, Shikunshi (Kimiko), Perilla or Aozo or Chirimenji or Kamenjiso (Shiyo-leaf, Shiso-so), Rosewood, Shinanoki, Shinanohonoki, Chinese forsythia (reamous forsythia), Shimeji (Hinshimeji, Shakashimeji, Hatakeshimeji, Oshirohimeji) Bunashimeji, honjimeshi, shirotamogitake), shimokuren (hot spring), shimotsukesou, potato, peonies (shakuyaku), shajin (shasan), jasmine (matsurika), janohige (wheat gate winter), shukukonemisou, shukushamitsu (sunin, Sand), Juzudama,
Palm `` fruit '', Shunran, ginger (ginger), Japanese hydrangea (Tsuneyama), shobu (iris, iris root), shizuku `` fruit '', shirakashi `` seed '', silane (byakyuu), shirogoshi `` seed '', white clover (clover) ), White adzuki bean (chicken bone), White bean iris (Small iris), White bean ivy “flower”, White bean (Nami Tenmi), Cinchona sassilbura, Jinjuge (Mizuka, Mizuka, Shencho flower), Cinnamon, Cinnammum cassia , Watermelon (watermelon), honeysuckle (gold and silver flowers, Shinobi winter),
Sorrel (acid model), swim berry (fruit), star apple, stevia, strawberry (fruit), suzu psycho (Xu Chang Lord), horsetail (Qingi), purslane (horse dent, horse dent), plum berry, sulgaran (Oran), Pinus densiflora `` cone '', larch, vegetation, walnuts, hawthorn, eucalypt, dandelion, horse chestnut (malonie),
Pear `` fruits '', snowy pear, elderflower, elderflower, juniper (juniper, juniper), yarrow (milfoil), rose, foliage, mistletoe, mint, or swordfish (Ishishone), Sekko (Sakura Sekko,
Red-crowned, Red-crowned, Red-crowned, Red-crowned, Red-crowned, Red-crowned, Red-crowned (Dendrobium, Stone), Cedron (Bowshuku-boku), Zeniaoi, Hirohase Nega, Senega, Seri, Sinensen, Sinensen, Sinensen Sengdan, Sennin cactus, Senna `` fruits and leaves '', Senninsou (large tate), Assemblage (drug),
Sengoku, souka (grass), elephant, sosinoubai, buckwheat `` seed '', soybean potato, rhubarb (daisuki), radish, soybean, daidai (orange, kikomi), takasagorurihigotai (southeast indigo), takasaburo (dry lotus) Grass), Takatodai
(Daigei), Takawarabi (Inu), Dark Sweet Cherry `` Fruit '', Tachiaoi, Tachijakosou (Thyme, Hyakuka), Tachidokoro (Hikai), Tachiyanagi, Tamarind `` seed '', Onion, Tamashiba (Shinyi), Taranoki `` Fruit '' , Leaves, root bark '', tarayou (large leaf winter blue, one leaf tea, bitter tea, bitter tea), dahlia (tenjikubotan), tarwi, tanshiuchiwa, tanjin (dansan), dandelion (gakkoei) or white dandelion or moko dandelion, Dammar, Cherry `` fruit '', Tigaya `` fruit, root, bud '', chix carrot (bamboo ginseng), chicory, chancapiedra (Kidachikomikansou), tulip, chocolate nose, Korean blossom (Ohio), Korean cinnamon (Bouyi) ), Artemisia (Aiba), Choreimaitake (Irei), Chorogi, Tsukimiso, Tsukushikaneran, Tsukuritake ( Mushrooms), Tsuchiakebi, Camellia, Camellia, Tsumekusa (lacquer lacustrine), Tsujukusa (Duckling grass), Tsuruazuki (red azuki bean), Tsurutsuchiakebi, Tsurudukudami (Hanshu crow), Tsuruna (Ban apricot), Tsuruninjin (four leaf ginseng), Tsuwabuki, Deiko, Teuchigurumi,
Duberry `` fruit '', tengusa, tencha (tencha), tendai yak (crowd drug), touga (winter melon), toukaizuka,
Capsicum (Pepper), Touki (Toki), Calendula (Marigold), Tonabena (River cut), Maize or Maize hair (Nanban hair), Toad Mochi (Female Sadako), Toudodou or Korean gentian (Ryubile), Tokusa (wood pirates), dokudami (jujutsu), konkon (sore root), toshishi or mamedaoshi or pear, and eucommia (tochu `` bark, leaves,
Roots), ash (qin peel), tomato, tragacanth, triacanthus `` seed '', eustoma, tormentilla, dronoki, troloioi, tongue bean, Niseria berry `` fruit '', potato or yam (herbal medicine), squid
(Butcher Bloom), Naginata Kouju, Nazuna, Rape, Natsume bean or Hatehaki (sword bean), Natsumikan, Jujube (daijutsu), Naniwaibara (Kanakurako), Navena (intermittent), Nameko, Peanut (peanut), Nanten (Nanten) Fruit), Nanban karamushi (ramie), scented violet, nigaki (bitter tree), bitter mugwort (bitter), nutmeg, kei or nikkei or ceylon nikkei or yab nikkei (cinnamon bark) or keishi (keishi),
Grey-eared plover, Chinese chive (Nirako), elderberry (bone-bearing tree `` fruit, flower, stem, leaf ''), garlic (garlic), nulde (quintuple), leek, nemuki or nebu or nebi or nemlinoki or zigokubana (health), noami ( Daiji), Neubara (real fruit), Nori Kazura (Liao Xiaohua), Nogateto, Yarrow, Nodake (Maehu), Nobara, Nomomo, Pineapple `` Fruit '', Hibiscus (Bussouge, Furinbusouge, Roselle), Hyindou, Hauchiwa, Pau Dosse , Hakama Uraboshi (Bone Crushing), Hakuka Yumato, Hakusan Plover, Hakusen (Ringworm Skin), Huckleberry "Fruit", Hakobe (Horuko), Hashibami (Haruko), Hashiridokoro
(Roth root), basil, lotus (lotus, lotus, lotus), parsley
(Netherland jelly), naked mussel, batata, bee or medake (bamboo boiled), patchouli, mint (lightly loaded, lightly loaded leaves), barley (yokuinin), hanasuge (chimbo), banana, hana mint, hanabishi (situri, shisuturi), vanilla bins , Papaya, mudweed (rat malt), pahalobobo, hub `` whole plant, stem, leaf '', paprika, hamakakiran, hamagou or honey beetle
(Ritsuko Riko), Hamanas (maikai flower), Hamabofu (beach storm), Hamelis, palm, rose (rose), balata,
Balata rubber tree, agaric mushroom (aratake mushroom, white agaric mushroom, usukimori no kasa), haran, pariurus (bamboo jujube), parietalia, harkanran, balsamina (surreale, bitter gourd), harunire (yu bark, yu white bark, yuba), barbasco, harindou Handaikai
(Giant Sea), Breadfruit, Hiogi (Ranker), Lycopodium ginseng (Party), Pecan Nut, Higanbana (Shirubi, Jinjusha Hana), Higuru Madaria, Higotai, Hishi (Hishimi), Pistachio, Beet, Hitotsuba (Stone) Reeds), Aedes fern,
Daisies (daisy), hinata nokozuchi (cow knees), hinio bulbul, hinoki, hiba, castor, sunflower, bell pepper,
Himeuzu (Tamaoi), Himegama (incense bud), Himematsutake (Kawariharatake, Hiromatsutake), Himemyouran, Pimenta `` fruit '', juniper, beakyu, hiyu `` fruit '',
Biloba oi, Hiroha okinagusa (Hakuto Okina), loquat "fruits, leaves, stems", betel nut (large clothes skin, betel nut), puerh tea (pu-cha), scallop (southern rattan), squirrel, serrata Winter leaves), fujibakama (orchid grass), faba bean (tonboshi), fujimokiki (choujizakura, shinbana), grape "fruit, peel, seeds, leaves", beech, beetle
(Cordyceps), Brazilian Licorice, Brazilian Carrot, Black Currant `` Fruit '', Blackberry, Bragnien, Plum `` Fruit '', Flucellaria, Blueberry
(Prunus avium), prunes, floral blanka, blonde psyllium, bundo (green beans), hazelnuts, loofah, hetsukaran, safflower (safflower), henneken, belladonna, berry `` fruits '', percea, perbianberg, pereschia grandifolia, benceisoa Or duckweed (Keiten), boysenberry "fruit", duckweed or elderweed or nendowe or hawakigi kokia
(Skin), Hosairan, Balsam (Hosen, acute child,
Translucent grass), Potteria sapota, Potteria lukuma,
Spinach, boufu (windbreak), spinach, physalis
(Torone), Honoki (Japanese thick and magnolia), Bokeh (Gourd), Hosoba Aburagiku (Biyoku), Hosobaoguruma, Hosovanaokera
(Soujutsu), Japanese beetle (Shinjuku Michiten), Japanese beetle, Bodaiju (bodice tree), button (peony `` flower, leaf,
Stalks, bark ''), buttonpi (peony bark), hops, jojoba, borage (ruriticsha), bordeaux, white berries `` fruits '', hon-oniku (meat jiyo, daitei), hon-sekkoku (iron bark stone, sparrow mountain stone) , Maizulten Nanshaw (Tennan Star), Maitake (Maitake), Ephedra (Masochism), Maca, Macadamia Nuts, Margaret (Mokshungiku), Macri (Seaweed), Magwa (Mulberry White Bark, Bark, Leaves), Magnolia・ Splengeri, Masaranpouba, Masaranzuba de Ceara, Masheira de Boi, Masahua (Tamanousenhallen, Kyukonkinrenka), Matatabi (Kiten Tate), Matsukasa, Pine `` leaves, bark, roots '', Matta Oryo, Matsuhod (Bukuryo), Matico (Cordoncillo), Mayorum (Hanamint), Malvanozadin (Bittersweet), Mulberry "Fruit", Quince, Malein (Below Mow) Watermelon), Mango, Mangosteen, Mansagna (Andesca Mitsure), Mansugurumi, Mandarin `` fruit '',
Mannentake (Lingzhi), Pheasant (Kikomi `` fruits ''), Mishimasaiko (Saiko), Mizuobako or Mizuasagao (Ryugoshi),
Mizokukushi (Hanbe Lotus), Misohagi (Chisatsuna), Mizunyanagi or Shiroyanagi (Henryoku), Mitsugashiwa, Mitsuba, Midorisapote, Midorihakka, Mimosa, Myoga, Miracle Fruit `` Fruit '', Myrrh, Milobalan, Wheatwaragiku, Mukuge (Mokuge) , Mukunoki, Mukuroji (extended skin), Munya, purple (purple root), purple or purple purple
(Purple beads), purple corn, purple purple (Kunming chicken blood wisteria), megakanza opuntica, red seaweed (mother grass), red seaweed, melaleuca, melissa, melilot,
Melon `` fruit '', sagebrush, moso bamboo, moku giraffe, moje (koshoboku), ilex, mokko (wood incense), maple blossom, peach (peach `` leaves, seeds, flowers, fruits ''), bean sprouts, morello cherry , Moroheiya
(Burlap), yakawamurasakiimo, yakuchi (masuti), cornflower mackerel (cornflower), cornflower mint, yacon, yashabushi (arrow car) or himeyashabushi or giant yashabushi `` fruit, peel, kaho '', yachiyanagi, yatsude (octagonal metal) , Mistletoe (willow parasitism), willow (river willow, twill willow, weeping willow, red willow, pussy willow, dog puppy willow, kinuyanagi, kolyanagi, unryuyanagi, yamayanagi, palm, yamayanagi, obanyanagi,
(European willow, fox, willow tree)
Japanese tobacco (Tsurusui, Tenmei), Japanese pokeweed (land), Japanese alder (Yamaharu), Japanese peach (Yumemei), Japanese sagebrush, Eucalyptus, Yukinoshita (Tiger ear grass), Yucca or flevifolia, Yuzu `` fruit '', lily, Artemisia, mugwort (Aiba),
Rigan (Raimaru), lime `` fruit '', rye, lacanca `` fruit '', raspberry `` leaves, berries '', ratania (clameria), raccoon or shallot (scallop), lavender, longan (longan meat), agave (Aonouragetsu, fukurin) Agave), Ryokucha (green tea), Apple `` Fruits, seeds, leaves, roots '', Gentian, Rubus or Suabisimus (Tenryu), Ruritama thistle (Urajirohigotai, Xinjiang indigo sashimi), Reishi (Lichi, Lichi nucleus), Lettuce (Chisha), Red currant `` Fruit '', Red pitaya, Lemon `` Fruit '', Lemongrass, Forsythia or Chinese forsythia (forsythia), Astragalus, Lumbai (wax plum), Waxy palm, Lokon (Yoshi, Azuki), Loganberry `` Fruit '' , Rosemary (Mannenrou), Rosehip (Nobara), Wasabi, Cottonweed Remokou
(Chiyu) and the like.

Examples of the seaweeds include seaweeds [green algae: Chlorella vulgaris, Chlorella pyrenoidosa, Chlorella ellipsoidia, Aonori (Usbaaonori, Susiaonori, Hiraaonori, Bowaoonori, Hosoedaoonori), Anaaousa (Aosaa), and seaweed [Aosa] Kinds: Kombu (Macambu, Rishikonbu, Hosomekombu, Mitsuikonbu), Wakame, Hirome, Ao-Wakame, Giant kelp (Macrostistis pilifera, Macrocystis integrifolia, Neocitys luetokeana), Hijiki, Hibamata, Umiuchiwa, Usubaumiuchiwa Klebanoumi prickly pear, Akaba prickly pear, Kona prickly pear, Okina prickly pear, Usuyuki prickly pear, Echinoki prickly pear], seaweed [Red algae: Hijirimen, Maxa (Tengusa), Hiracusa, Oniku , Obakusa, Kataobakusa,
Yatabegusa, Yuikiri, Shimatengusa, Tosakanori, Togekirinsai, Akumasakirinsai, Kirinsai, Junyashinkirinsai, Tsunomata, Obatsunomata, Tochaka (Yahatsutsunomata), Ezotsunomata, Togetsunomata, Hirakotonota, Kotojita
Jareus Banori, Kagius Banori, Siusius Banori, Hyus Banori, Akamomininori] and the like.

Also, other algae, for example, green algae (Chlamydomonas: Chlamydomonas, Akayukimo, Dunaliella: Dunaliella, Chlorococcus: Chlorococcus, Kwanomimo: Kwanomimo, Volvox: Ohigemawari, Volvox, Palmera, Yotsumemo, Spirogyra: Hizaori, Spirogyra, Tulsimidro, Hibimidoro: Hibimidoro, Aosa: Anaoasa, Amiosa, Nagaosa, Kawanori: Kawanori,
Genus Fricciella, genus genus: medusa, asiaticum gutta, kawashiogusa, marimo, baronia: tamagobaronia, tamabaronia, tamagata: tamagatamo, iwata: husaiwata, surichogita, heraiwata, kurokita, kurokita, kurokita Sakibuchimil, Nagamir, Hiramil, and Casanori:
Casanori, Jusmo: Fusuzumo, Tamazumi,
Species of the genus Mizudzumo, Genus Genus, Genus Colecaetus, Genus genus Tsutsumo, Artemisia spp .: Artemisia spp.

Cyanobacteria (Genus Lynchium: L., L., L., L .: L., mushrooms,
(Hassai, Yuremo, Racenmo (Spirulina) genus: Spirulina, Trichodesmium (Aiakashio), etc.).

Brown algae (Piraella spp .: Piraella spp., Spirogyra spp.
Genus Isogawara: Isogawara, Kuroshira Genus: Gunsenkurogashira, Kashirazaki Genus: Kashirazaki, Muchimo Genus: Muchimo, Hiramutimo, Kebelligsa, Amidixa Genus: Amidigsa, Sakibiroamiji, Sanadagusa: Sanadagusa, Fukurinamiji, Common Genus Artemisia spp.
Genus genus: genus pine, genus genus: genus genus: genus genus, genus okinawa, genus okinawazuku, genus phlebosum, genus phlebosum, genus phlebosum: genus futomozuku, genus genus moss: genus genus: genus kuromo, genus moss, genus genus Ishige, Irolo, Icmegasa: Ichimegasa, Keyari: Keyari, Umibos: Umibos, Urushigusa: Ursigusa,
Betula serrata, Tobacco moss, Laminaria spp. Genus Kagomenori: Kagomenori, Muraridori: Murachidori, Shakuganusa: Shakuganusa,
Genus Genus: Genus Genus, Genus Genus: Genus Genus: Genus Genus, Genus Kayamonori, Genus Genus: Genus Genus: Genus Filiformis, Genus Turmo: Genus Tsurumo, Genus Anana: Genus Anastasia, Genus Suzume: Genus Musicum, Genus Missiscoma, Genus L. , Oni-kombu, Gohei-kombu, Naga-kombu, Pea-kombu, Ochimitsu-kombu, Toro-kombu genus: Toro-kombu, Antokume genus: Antokume, Kajime genus: Kajime, Tsuruarame, Kurome, Kikuishicombu genus: Kikuishikombu, Nejirekombu: Nekorecome genus, Kuroshimae : Nekoshikambu,
Alame: Alame, Ainuwakame: Ainuwakame, Chigaiso, Oniwakameezoishige: Ezoishige, Yabanemoku: Yanemoku, Rapamoku: Rapamoku, Jiromoku: Uganomok, Jiromoku, Hiemomoku, Hokumoku, Tamamomoku, Tamamomoku Akamoku, Shidamoku, Hondawara, Nejimoku, Narasamo, Mametarawara, Tatsukuri, Yasumatamoku, Umitrano, Oobamoku, Fushizushimoku, Hahakimoku, Togemoku, Jolemoku, Saw-moku, Obanoki-mimoku, Genus genus:
Bulukimo, genus cynomolgus: cynomolgus etc.).

Red algae (Russula genus: R. genus, R. chinensis, R. genus: Asakusanori, Susabinori,
Genus Upirinori, Onimanori, Tasa, Filitasa, Benitasa, Rhodocorton: Milnoveni, Akebonomozuku: Akebonomozuku, Konahada: Haikonahada, Yogorekonahada, Aokonahada, Sea Species: Acer genus, Acer genus : Larch, Fusanori: Fusanori, Nisefusanori: Nisefusanori,
Sodegarami: Sodegarami, rattles: rattle, rattle rattle, hirohatamatamaki genus: hirohatamaitadaki, tamamaidaki genus: tamaitadaki, kagikenori genus: kaginori, kakenenori, tengusa: himetenugosa, haitenugosa, haitenugosa, haitenugusaugou, haitenuganugou, haitenuganugou, haitenugusaugou Genus: hibiroudo, himehibiroudo,
Genus Isommedogi: Genus Isomomedo, Genus genus: Genus medusa, Ryumonsou: Ryumonsou, Hera Ryumon, Nisekarekususa: Genus Nisekaregusa, Okitsubara: Obaokitsubara, Akaba: Akaba, Malvaacaba, Naminohana genus
Naminohana, coral genus: rattle, mushroom, shiogosagoromo, iwanokawa: ezukiiwanokawa, kainokawa: kainokawa, kaninote: kaninote, coral genus: coral, coral, mosquito mosquito , Tambanori, slippery,
Fudarak, Malbahudarak, Isonohana: Nuracusa,
Cranouraxa, Stinging skull, Hunting genus: Hunting ibis, Hunting genus: Hunting sword, Hunting genus: Chabo kintoki, Hunting ibis, Matsunori, Komenori, Tosakamatsu, Aedes pine, Fushikintoki, Tsunomukade, Nagakinotoki, Scutellariae, Osmanthus Nagaobabane: Nagaobabane,
Genus Funori: Hanafunori, Fukurofunori, Makunori, Kalexigusa: Kalexigusa, Sasamodoki: Hosobanotosakamaki, Hirohanokasakamuki, Yatsudegatatasakamoki, Kurosakamaki, Nezashinosakamukado, Yukasakanookado Modoki,
Genus genus, genus genus: quinohada, genus esculenta: esoteka, tsukasanori genus: enashikarimenia, ootsukasanori, hanagatakarimenija, honooo genus: honoo, genus genus: lyca genus, genus genus, genus nikonobenigo Susqueke Beni, Okamuragusa:
Yamadakusa, Mirin genus: Mirin, Hosobamilin, Tosakanori genus: Kikutosaka, Ezonameshi: Ezonameshi, Isomokka genus: Isomocca, Yukari genus: Yukari, Hosoyukari, Ibaranori genus: Ibaranori, Saidaibara, Tachiibara, Kagiibanodan, Kijinotho genus Isanthus, Atsubanori: Atsubanori,
Ogonori: Ogonori, Tsurusilamo, Shiramo, Ogogonori, Mizookonori, Kabanori, Beniogonori, Fucresinori, Murasakikabanori, Shinkaikabanori, Togekabanori, Kataogonori, Ryukyuogonori, Ryokyuogonori, Ryokyuogonori, Ryokyuogonori, Ryokyuogonori , Genus Amanita: Hachijoenaga, Fushikenori genus: Fushikunori, Namiiwatake genus: Namiiwatake, scorpion genus: Scorpion genus, Occidental genus: Okutsunori, Saimi genus: Itanisa, Saimi, Harigane, Lotus japonicus:
Lotus spiders, genus genus: Ikanoashi, Hosoibonori,
Nobonori, Black Snapper: Black Snapper, Red Snapper: Red Snapper, Hishbukuro: Hishbukuro, Madaragusa: Togemadara, Echimadara, Taoyagousou: Genus Ottawa, Scrophularia , Hirata goat: Hirata goat, Dulce: Dars, Masagoshibari, Anadalus, Uebagsa: Uebagsa, Benifukuronori: Benifukuronori, Fushinagi: Fushitsunagi, Himefushinagi,
Species of the genus Hirohafushi, Snapdragons: Snapdragons, Snapdragons, Species: igis, keiigis, crickets, nigiri, amixa, egonori:
Egonori, Futogigis, Saeda: Saeda, Chrysanthemum Genus: Chrysanthemum, Konohanori Family: Habutaenori, Konohanori, Suzushironori, Usbeni: Usveni, Hasuginu: Hasuginu, Nagakonohanori: Nagakosugino, Genus: suginanu Yareusbanori, Sujiusbanori, Hyusbanori, Usubanorimodoki: Usubanorimodoki, Ayanishiki: Ayanishiki, Ayaginu:
Ayaginu, Dassia genus: Enashidazia, Simadadia genus: Isohagi, Shimadada, Dazimodoki genus: Daziomomodoki, Itogusa genus: Moletogusa, Futoigusa, Macri genus: Macri, Yanaginori genus: Hanayanagi, Yuna, Sanaginori, Mosanyugina, Sasa, Rabbitum : Kurozozo, Kobusoso, Hanezozo, Sozonohana, Hanegusa: Hanegusa, Kanegusa, Kozanemo: Kozanemo, Isomurasaki, Hosokozanemo, Himegoge: Himegoke, Kurohimegoke, Hiodoshig, Hoshigusa Suginasugusa, Isobasho Genus: Isobasho, Fujimatsumo Genus: Fujimatsumo, Sawwort: Genus Hakezakinokawa, Kawamozuku: Kawamozuku, A Kawamozuku, Himekawamozuku,
Ideyugogome: Ideyugogome, Okitimozuku: Okitimozuku, Itogusa, Chinorimo: Chinorimo, Chisginori: Chisinori, etc.).

Axle algae (Characta spp., Echinacea spp.,
Hossiturimo: Hossiturimo, Lichnotumnus, Flasks: Himegrass, Chabograss, Tripera etc., Yellow algae (Hikarimo: Hikarimo etc.) and the like.

Materials derived from animal raw materials include cockscomb extract, cow or pig, human placenta extract, cow or pig stomach, duodenum, intestine, spleen extract or its degradation product, cow or pig. Brain tissue extract, collagen hydrolysate (acid, alkali,
Enzymes, etc.) Decomposed products, collagen derivatives such as water-soluble collagen or acylated collagen, collagen hydrolysates, elastin, elastin hydrolysates, water-soluble elastin derivatives, keratin and its decomposed products or their derivatives, silk proteins and their decomposition Products or their derivatives, swine or bovine hemocyte proteolysates (globin peptide), bovine or swine hemoglobin hydrolysates (hemin, hematin, heme, protohem,
Heme iron), milk, casein and its decomposition products or their derivatives, skim milk powder and its decomposition products or their derivatives, lactoferrin or its decomposition products, chicken egg components, fish meat decomposition products, nucleic acid-related substances (ribonucleic acid, deoxyribonucleic acid) )
etc.

Examples of the material derived from plant or animal raw materials include any site derived from a genetically modified product or a cell fusion,
Cells, tissues, organs, metabolites and the like can also be used.
Furthermore, for example, undifferentiated cells, cells that are undergoing differentiation, and the like obtained by culturing cells at any site, cell, tissue, organ, or the like can also be used.

(14) Marine components Seawater such as deep water, for example, seawater salts, dried seawater, inorganic salts obtained from the Dead Sea or the Atlantic or Pacific Ocean (sodium chloride, magnesium chloride, potassium chloride, etc.), sea mud Or mud (Fango) s, for example, sea mud or mud in various places such as Italian Fango, German Fango, Eifelfango, Freiburg Fango, etc. (Ingredients: silicon dioxide, titanium dioxide, aluminum oxide, iron oxide, iron oxide, manganese oxide, sodium oxide, Potassium oxide, magnesium oxide, calcium oxide, strontium oxide, sodium, potassium, magnesium, calcium, chromium, iron, copper, nickel, zinc, lead, manganese, arsenic, water), saintoku stone, etc.

(15) Microbial culture metabolite: yeast metabolite, yeast extract, bacterial metabolite, bacterial extract, mold or actinomycete metabolite, mold or actinomycete extract, natto metabolite, natto extract, Rice fermented extract,
Fermented rice bran (red bran, white bran) extract, Euglena extract or its degradation product or water-soluble derivative thereof, trehalose or its derivative, lactic acid fermentation product of raw milk or skim milk powder, and the like.

(16) α-hydroxy acids glycolic acid, citric acid, malic acid, tartaric acid, lactic acid and the like.

(17) Inorganic pigments Silicic anhydride, magnesium silicate, talc, kaolin,
Bentonite, mica, titanium mica, bismuth oxychloride, zirconium oxide, magnesium oxide, zinc oxide,
Titanium oxide, calcium carbonate, magnesium carbonate, yellow iron oxide, red iron oxide, black iron oxide, gunjou, chromium oxide,
Chromium hydroxide, carbon black, calamine, etc.

(18) UV absorber / blocker Benzophenone derivatives (2-hydroxy-4-methoxybenzophenone, 2-hydroxy-4-methoxybenzophenone-
5-sulfonic acid, sodium 2-hydroxy-4-methoxybenzophenone-5-sulfonate, dihydroxydimethoxybenzophenone, sodium dihydroxydimethoxybenzophenone-sulfonate, 2,4-dihydroxybenzophenone, tetrahydroxybenzophenone, etc.), paraaminobenzoic acid derivatives ( Paraaminobenzoic acid, ethyl paraaminobenzoate, glyceryl paraaminobenzoate, amyl paradimethylaminobenzoate, octyl paradimethylaminobenzoate, etc., methoxycinnamic acid derivatives (ethyl paramethoxycinnamate, isopropyl paramethoxycinnamate,
Octyl paramethoxycinnamate, 2-ethoxyethyl paramethoxycinnamate, sodium paramethoxycinnamate, potassium paramethoxycinnamate, mono-2-diparamethoxycinnamate
Glyceryl ethylhexanoate, etc.), salicylic acid derivatives (octyl salicylate, phenyl salicylate, homomenthyl salicylate, dipropylene glycol salicylate,
Ethylene glycol salicylate, myristyl salicylate, methyl salicylate, etc.), anthranilic acid derivatives (methyl anthranilate, etc.), urocanic acid derivatives (urocanic acid, ethyl urocanate, etc.), coumarin derivatives, amino acid compounds, benzotriazole derivatives, tetrazole derivatives, imidazolines Derivatives, pyrimidine derivatives,
Dioxane derivatives, camphor derivatives, furan derivatives,
Pyrone derivative, nucleic acid derivative, allantoin derivative, nicotinic acid derivative, vitamin B6 derivative, umbelliferone, esculin, benzyl cinnamate, sinoxate, oxybenzone, dioxybenzone, octabenzone, slisobenzone, benzoresorcinol, arbutin, guaiazulene, shikonin, baicalin, Baicalein, berberine, neoheliopan, escalol, zinc oxide,
Talc, kaolin, etc.

(19) Whitening Agent Paraaminobenzoic acid derivative, salicylic acid derivative, anthranilic acid derivative, coumarin derivative, amino acid compound,
Benzotriazole derivatives, tetrazole derivatives, imidazoline derivatives, pyrimidine derivatives, dioxane derivatives, camphor derivatives, furan derivatives, pyrone derivatives,
Nucleic acid derivatives, allantoin derivatives, nicotinic acid derivatives,
Vitamin C or derivatives thereof (vitamin C phosphate magnesium salt, vitamin C glucoside, etc.), vitamin E or derivatives thereof, kojic acid or derivatives thereof, oxybenzone, benzophenone, arbutin, guaiazulene, shikonin, baicalin, baicalein, berberine, placenta extract , Ellagic acid, lucinol and the like.

(20) Tyrosinase activity inhibitor Vitamin C or a derivative thereof (vitamin C phosphate magnesium salt, vitamin C glucoside or the like), hydroquinone or a derivative thereof (hydroquinone benzyl ether or the like), kojic acid or a derivative thereof, vitamin E or Derivatives thereof, N-acetyltyrosine or derivatives thereof, glutathione, hydrogen peroxide, zinc peroxide, placental extract, ellagic acid, arbutin, rucinol, silk extract, plant extract (chamomile, mulberry, gardenia, touki, waremokou,
Clara, mugwort, honeysuckle, yellowfin, amberjack, matsuhodo, adlay barley, scotch, hops, hawthorn, eucalyptus, achillea millefolium, artea, calyx, mankeishi, hamamelis, yamaguwa, extended life grass, bellflower, toshishi, maizeko, sun dried, mao, Sengoku, Dokkatsu, Psycho, Bohu, Hamabofu, Ogon, Peony, Peony, Gennoshoko, Kakkon, Licorice, Gotobiko, Aloe, Shouma, Safflower, Green Tea, Black Tea, Asenyaku).

(21) Melanin pigment reduction / decomposition substance Phenylmercuric hexachlorophene, mercuric oxide, mercurous chloride, hydrogen peroxide, zinc peroxide, hydroquinone or a derivative thereof (hydroquinone benzyl ether)
etc.

(22) Turnover promoting action / cell activator hydroquinone, lactic acid bacteria extract, placenta extract, reishi extract, vitamin A, vitamin E, allantoin, spleen extract, thymus extract, yeast extract, fermented milk extract, plant extract (Aloe, Ogon, Horsetail, Gentian, Burdock,
Sicon, carrot, hamamelis, hop, yokunin,
Odrich, Assemble, Touki, Calendula officinalis, Amacha, Hypericum perforatum, Cucumber, Periwinkle,
Rosemary, parsley) etc.

(23) Astringents Succinic acid, allantoin, zinc chloride, zinc sulfate, zinc oxide, calamine, zinc paraphenol sulfonate, potassium aluminum sulfate, resorcinol, ferric chloride, tannic acid (including catechin compound), etc. .

(24) Active oxygen scavenger SOD, catalase, glutathione peroxidase and the like.

(25) Antioxidants Vitamin C or a salt thereof, stearic acid ester, vitamin E or a derivative thereof, nordihydroguaselethenoic acid, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), hydroxytyrosol, Parahydroxyanisole, propyl gallate, sesamol,
Sesamolin, gossypol, propolis, etc.

(26) Lipid peroxide production inhibitor β-carotene, plant extract (cultured sesame cells, amateur,
Hypericum, Hamamelis, Clove, Melissa, Emisoso, Birch, Salvia, Rosemary, Minami Tenji, Agetsu, Ginkgo, Green Tea) and the like.

(27) Anti-inflammatory agent: Ictamole, indomethacin, kaolin, salicylic acid, sodium salicylate, methyl salicylate, acetylsalicylic acid, diphenhydramine hydrochloride, d-camphor,
dl-camphor, hydrocortisone, guaiazulene, camazulene, chlorpheniramine maleate, glycyrrhizic acid or a salt thereof, glycyrrhetinic acid or a salt thereof, licorice extract, sicon extract, age extract, propolis and the like.

(28) Antibacterial, bactericidal and disinfecting agents acrinol, sulfur, calcium gluconate, chlorhexidine gluconate, sulfamine, mercurochrome, lactoferrin or its hydrolyzate, alkyl diaminoethyl glycine chloride solution, triclosan, sodium hypochlorite, Chloramine T, salad powder, iodine compound,
Iodoform, sorbic acid or a salt thereof, propionic acid or a salt thereof, salicylic acid, dehydroacetic acid, parahydroxybenzoates, undecylenic acid, thiamine lauryl sulfate, thiamine lauryl nitrate, phenol, cresol, p-chlorophenol, p- Chloro-m-xylenol, p-chloro-m-cresol, thymol, phenethyl alcohol, O-phenylphenol, Irgasan CH3565,
Halocarban, hexachlorophen, chlorohexidine, ethanol, methanol, isopropyl alcohol, benzyl alcohol, ethylene glycol, propylene glycol, 2-phenoxyethanol, 1,2-pentanediol, zinc pyridione, chlorobutanol, isopropylmethylphenol, nonionic surfactant (Polyoxyethylene lauryl ether, polyoxyethylene nonyl phenyl ether, polyoxyethylene octyl phenyl ether, etc.), amphoteric surfactant, anionic surfactant (sodium lauryl sulfate, potassium lauroyl sarcosine, etc.), cationic surfactant (odor, etc.) Cetyltrimethylammonium chloride, benzalkonium chloride, benzethonium chloride, methylrosaniline chloride), formaldehyde, hexamine, yellowtail Ant Green, Malachite Green, Crystal Violet, Jarmal, Photosensitive No. 101, Photosensitive No. 201, Photosensitive No. 401, N-long-chain acyl basic amino acid derivative and its acid addition salt, zinc oxide, hinokitiol, kudin, propolis, etc. .

(29) Humidifier Glycerin, propylene glycol, 1,3-butylene glycol, hyaluronic acid or its salt, polyethylene glycol, chondroitin sulfate or its salt, water-soluble chitin or its derivative or chitosan derivative, pyrrolidone carboxylic acid or its Salt, sodium lactate, mini sasanishiki extract, natto metabolite, natto extract, loofah water, birch (birch) or sap of red pine

(30) Inhibitors of elastase activity Diisopropyl fluorophosphate, plant extracts (Orgonum, Hypericum perforatum, Clara, Mulberry leaf, Calyx, Gennoshoko, Comfrey, Salvia, Sambucus nigra, Bodaiju, Botanpi), seaweed extract and the like.

(31) Hair preparations Selenium disulfide, alkylisoquinolinium bromide solution, zinc pyrithione, biphenamine, thianthol, castal tincture, ginger tincture, capsicum tincture, quinine hydrochloride, strong aqueous ammonia, potassium bromate, bromate Sodium, thioglycolic acid and the like.

(32) Antiandrogens Estrogen (eg, estrone, estradiol, ethinylestradiol), isoflavones, oxendrones, etc.

(33) Peripheral vascular blood flow promoter Vitamin E or a derivative thereof, assembly extract, garlic extract, carrot extract, aloe extract, gentian extract, touki extract, cepharanthin, carpronium chloride, minoxidil and the like.

(34) Stimulants Pepper tincture, vanillamide nonylate, tincture tincture, tincture tincture, peppermint oil, l-menthol, camphor, benzyl nicotinate and the like.

(35) Metabolic activator Photosensitizer No. 301, hinokitiol, pantothenic acid or a derivative thereof, allantoin, placental extract, biotin, glyceride pentadecanoate and the like.

(36) Antiseborrheic agent pyridoxine or a derivative thereof, sulfur, vitamin B6
etc.

(37) Keratolytic agent Resorcin, salicylic acid, lactic acid, urea and the like.

(38) Oxidizing agent Hydrogen peroxide solution, sodium persulfate, ammonium persulfate, sodium perborate, urea peroxide, sodium percarbonate, sodium tripolyphosphate, sodium bromate, potassium bromate, pyrroline peroxide Sodium silicate, sodium orthophosphate, sodium silicate hydrogen peroxide adduct, sodium sulfate hydrogen peroxide adduct, sodium chloride hydrogen peroxide adduct, β-tyrosinase enzyme solution,
Mushroom extract and the like.

(39) Hair remover Strontium sulfate, sodium sulfide, barium sulfide,
Inorganic reducing agents such as calcium sulfide, thioglycolic acid or salts thereof (calcium thioglycolate, sodium thioglycolate, lithium thioglycolate, magnesium thioglycolate, strontium thioglycolate) and the like;

(40) Hair swelling agent Ethanolamine, urea, guanidine and the like.

(41) Dyes 5-aminoorthocresol, 2-amino-4-nitrophenol, 2-amino-5-nitrophenol, 1-amino-4-methylaminoanthraquinone, 3,3'-iminodiphenol ,
2,4-diaminophenoxyethanol hydrochloride, 2,4-diaminophenol hydrochloride, toluene-2,5-diamine hydrochloride, nitroparaphenylenediamine hydrochloride, paraphenylenediamine hydrochloride, N-phenylparaphenylenediamine hydrochloride, metaphenylenediamine hydrochloride, ortho Aminophenol, N-phenylparaphenylenediamine acetate, 1,4-diaminoanthraquinone, 2,6-diaminopyridine, 1,5-dihydroxynaphthalene, toluene-2,5-diamine, toluene-3,4-
Diamine, nitroparaphenylenediamine, paraaminophenol, paranitroorthophenylenediamine, paraphenylenediamine, paramethylaminophenol,
Picramic acid, sodium picramate, N, N'-bis (4-aminophenyl) -2,5-diamino-1,4-quinonediimine, 5- (2-hydroxyethylamino) -2-methylphenol, N-phenyl Paraphenylenediamine, metaaminophenol, metaphenylenediamine, 5-aminoorthocresol sulfate, 2-amino-5-nitrophenol sulfate,
Orthoaminophenol sulfate, orthochloroparaphenylenediamine sulfate, 4,4'-diaminodiphenylamine sulfate, 2,4-diaminophenol sulfate, toluene-2,5-sulfate
Diamine, nitroparaphenylenediamine sulfate, paraaminophenol sulfate, paranitroorthophenylenediamine sulfate, paranitrometaphenylenediamine sulfate, paraphenylenediamine sulfate, paramethylaminophenol sulfate, metaaminophenol sulfate, metaphenylenediamine sulfate, catechol, diphenylamine , Α-naphthol, hydroquinone, pyrogallol, phloroglucin, gallic acid, resorcin, tannic acid, 2-hydroxy
Sodium 5-5-nitro-2 ', 4'-diaminoazobenzene-5'-sulfonate, hematein and the like.

(42) Flavors Natural animal flavors such as musk, civet, castorium, ambergris, anise essential oil, angelica essential oil, ylang-ylang essential oil, iris essential oil, fennel essential oil, orange essential oil, cananga essential oil, caraway essential oil, cardamom essential oil, Guaiac wood essential oil, cumin essential oil, black letter essential oil, cinnamon essential oil, cinnamon essential oil, geranium essential oil, copaiba balsam essential oil, coriandel essential oil, perilla essential oil, cedarwood essential oil, citronella essential oil, jasmine essential oil, ginger grass essential oil, cedar essential oil, spearmint essential oil, western Mentha essential oil, Great Fengxiang essential oil, Tuberose essential oil, T-shape essential oil, Orange flower essential oil, Winter green essential oil, Truval sam essential oil, Batturi essential oil, Rose essential oil, Palmarosa essential oil, Cypress essential oil, Hiba essential oil,
Sandalwood essential oil, Petit glen essential oil, Bay essential oil, Vetiva essential oil, Bergamot essential oil, Peruvian balsam essential oil, Boad rose essential oil, Camphor essential oil, Mandarin essential oil, Eucalyptus essential oil, Lime essential oil, Lavender essential oil, Linaloe essential oil, Lemon grass essential oil, Lemon essential oil, Rosemary Vegetable flavors such as essential oils and Japanese peppermint essential oils, and other synthetic flavors.

(43) Dyes and Colorants Red cabbage dye, red rice dye, madder dye, anato dye, squid dye, turmeric dye, ende dye, krill dye, persimmon dye, caramel, gold, silver, gardenia dye, corn dye , Onion pigment, tamarind pigment, spirulina pigment, buckwheat whole plant pigment, cherry pigment, laver pigment, hibiscus pigment, grape juice pigment, marigold pigment, purple potato pigment, purple yam pigment, lac pigment, rutin and the like.

(44) Others Hormones, sequestering agents, pH adjusters, chelating agents, preservatives / anti-binders, fresheners, stabilizers, emulsifiers,
Vegetable proteins and their degradation products, animal and vegetable polysaccharides and their degradation products, animal and vegetable glycoproteins and their degradation products, blood flow promoters, anti-inflammatory agents, anti-inflammatory agents, anti-allergic agents, wound healing agents, There are foaming agents, thickeners, enzymes, purified water (electronic water, small clusters, etc.), oral agents, deodorants / deodorants, etc., and when used in combination therewith, the effects of the present invention or other cosmetics It can be expected that additive or synergistic improvement of the objective effect will be achieved.

[0108]

The present invention will be described below in more detail with reference to Production Examples, Test Examples and Formulation Examples. However, the present invention is not limited to these.

[Production Example 1] Adzuki bean, kidney bean, ende, pea, Dutch bean, pigeonpea, pheasant, kudzu, beetroot, koebisugusa, fenugreek, winged bean, juroxage, fava bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Lactobacillus casei (0.1-0.8kg)
And ferment overnight at around 37 ° C. The supernatant is then obtained by a centrifuge. After appropriately deodorizing and decoloring with activated carbon, 1.3-butylene glycol was added, and the mixture was subjected to aseptic filtration to obtain a fermentation product (solids concentration: 0.8 to 2.5%).

[Production Example 2] Adzuki bean, kidney bean, endu, pea, dutch bean, pigeonpea, pheasant, kudzu, beetroot, koebisugusa, fenugreek, winged bean, ginger beetle, fava bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Lactobacillus casei (0.1-0.8kg)
And ferment overnight at around 37 ° C. The supernatant is then obtained by a centrifuge. After appropriately deodorizing and decoloring with activated carbon, ethanol was added, and the mixture was subjected to aseptic filtration to obtain a fermented product (solids concentration: 0.8 to 2.5%).

[Production Example 3] Adzuki bean, kidney bean, ende, pea, daffodils, pigeon pea, pheasant, kudzu, genge, koebisugusa, fenugreek, winged bean, ginger bean, fava bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Lactobacillus bulgaricus (0.1-0.
8kg) and ferment overnight at around 37 ° C. The supernatant is then obtained by a centrifuge. After appropriately deodorizing and decoloring with activated carbon, 1.3-butylene glycol was added, and the mixture was subjected to aseptic filtration to obtain a fermentation product (solids concentration: 0.8 to 2.5%).

[Production Example 4] Adzuki bean, kidney bean, ende, pea, dutch bean, pigeonpea, pheasant, kudzu, beetroot, koebisugusa, fenugreek, winged bean, ginger beetle, fava bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Lactobacillus bulgaricus (0.1-0.
8kg) and ferment overnight at around 37 ° C. The supernatant is then obtained by a centrifuge. After deodorizing and decoloring with activated carbon as appropriate, ethanol is added, and sterile filtration is performed.
(Solids concentration 0.8-2.5%).

[Production Example 5] Adzuki bean, kidney bean, ende, pea, dutch bean, pigeonpea, pheasant, kudzu, genge, koebisugusa, fenugreek, winged bean, giant lobster, broad bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Streptococcus lactis (0.1-0.8k
g) and ferment overnight at around 37 ° C. The supernatant is then obtained by a centrifuge. After appropriately deodorizing and decoloring with activated carbon, 1.3-butylene glycol was added, and the mixture was subjected to aseptic filtration to obtain a fermentation product (solids concentration: 0.8 to 2.5%).

[Production Example 6] Adzuki bean, kidney bean, endu, peas, Dutch bean, pigeonpea, pheasant, kudzu, beetroot, koebisugusa, fenugreek, winged bean, jujuba sage, fava bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Streptococcus thermophilus (0.1 ~
0.8 kg) and ferment at around 37 ° C overnight. The supernatant is then obtained by a centrifuge. After appropriately deodorizing and decoloring with activated carbon, 1.3-butylene glycol was added, and the mixture was subjected to aseptic filtration to obtain a fermentation product (solids concentration: 0.8 to 2.5%).

[Production Example 7] Adzuki bean, kidney bean, endu, peas, Dutch bean, pigeonpea, pheasant, kudzu, beetroot, koebisugusa, fenugreek, winged bean, ginger beetle, fava bean, tamarind, tanki bean,
Black bean, red bee locust, bean bean, mustard bean,
Chickpea, lentil, wisteria, peanut, peanut, and white lupine seeds (1 kg) were washed with water and immersed in water overnight. After adding purified water (10-50 kg), pulverize, 100 ° C
And heat for 3 minutes. Bifidobacterium bifidum (0.1-0.8
kg) and ferment overnight at around 37 ° C. The supernatant is then obtained by a centrifuge. After appropriately deodorizing and decoloring with activated carbon, 1.3-butylene glycol was added, and the mixture was subjected to aseptic filtration to obtain a fermentation product (solids concentration: 0.8 to 2.5%).

[Test 1] Tyrosinase activity inhibitory test (Test method) Tyrosine solution (L-tyrosine 0.3 mg / mL) 1.0 m
L, 2.0 mL of McClubine buffer (pH 6.5) and sample solution
After mixing 0.2 mL, the mixture was allowed to stand in a thermostat at 37 ° C. for about 10 minutes, and then tyrosinase solution (mushroom-derived, 25
(00unit / mL) After adding 0.1mL, measure the absorbance at 475nm (A)
Then, the reaction solution is left in a thermostat at 37 ° C. for 20 minutes, and the absorbance at 475 nm is measured in the same manner (A ′). At the same time, as a blank, the absorbance was measured (a) and (a ') using purified water instead of the sample solution by the same operation, and the tyrosinase activity inhibition rate was determined by Formula 1. Table 2 shows the results.
(Sample) As a sample solution, the product of the present invention obtained in Production Example 1 was adjusted with purified water so as to have a solid content concentration of 0.1%,
Tested.

<Equation 1> Inhibition rate (%) = {(a′−a) − (A′−A)} / (a′−a) × 10
0

[0118]

[Table 1]

From Table 1, it was confirmed that the product of the present invention obtained in Production Example 1 had a tyrosinase activity inhibitory action.

[Test 2] Safety test (1) Primary skin irritation test The product of the present invention obtained in Production Examples 1 to 7 was prepared with purified water so that the dry solid content was about 1.0%. It was applied to the skin of Japanese white rabbits (female, 3 per group, weighing about 2.3 kg) whose back was shaved. The judgment was made 24, 48, and 72 hours after application by the primary irritation scoring method using erythema and edema as indices. The result was negative in all animals without any erythema and edema.

[Test 3] Safety Test (2) Skin Cumulative Irritation Test Similarly, the product of the present invention obtained in Production Examples 1 to 7 was prepared in purified water so that the dry solid concentration was about 1.0%. Hartley guinea pigs with shaved flank (female, 3 per group)
Once a day, 5 times a week, 0.5 mL
/ Animal was applied. Application was performed over two weeks and shaving was performed on the last application day of each week. The determination was made on the day following each application day and the day after the last application day by using the primary irritancy scoring method with erythema and edema as indices. The result is 2 in all animals.
No erythema and edema were observed over the course of the week, and the test was judged negative.

[Test 4] Safety test (3) Acute toxicity test Similarly, a powder (dry solid content: about 1.0%) obtained by concentrating and drying the product of the present invention obtained in Production Examples 1 to 7 under reduced pressure was used. Before the test, ddy mice fasted for 4 hours (male and female,
2,000 mg / kg was orally administered to a group (5 animals, 5 weeks old) at a dose of 2,000 mg / kg. as a result,
No abnormalities were observed in all mice for 14 days, and
The dissection results were not abnormal. Therefore, LD50 is 2,000mg
/ Kg or more.

[Formulation Examples] Production of Various Preparations Various cosmetic compositions according to the present invention were produced. The formulation examples are shown below, but the invention is not limited thereto.

(Formulation Example 1) Emulsion weight% 1. Squalane 8.0 2. Jojoba oil 7.0 3. Cetyl alcohol 1.5 4. Glycerin monostearate 2.0 5. Polyoxyethylene (20) cetyl ether 3.0 6. Polyoxyethylene (20 ) Sorbitan monooleate 2.0 7.1,3-butylene glycol 1.0 8. Glycerin 2.0 9. A: Red bean extract lactic acid bacteria fermented product of Production Example 1 B: Kidney bean extract lactic acid bacteria fermented product of Production Example 1 C: Endo extraction of Production Example 1 Lactic acid bacteria fermented product D: Pea extract lactic acid bacteria fermented product of Production Example 1 E: Dutch bean extract lactic acid bacteria fermented product of Production Example 1 F: Pigeonpea extract lactic acid bacteria fermented product of Production Example 1 G: Goldfish extract lactic acid bacteria of Production Example 1 Fermented product H: Lactobacillus fermented product of kudzu extract of Production Example 1 I: Fermented product of lactic acid bacteria of bean extract of Production Example 1 J: Fermented product of Lactobacillus melanogaster extract of Production Example 1 K: Fenugreek extract milk of Production Example 1 Acid bacterium fermented product L: Lactobacillus fermented winged bean extract of Production Example 1 M: Lactobacillus fermented product of Asparagus extract extracted from Production Example 1 N: Broad bean extract lactic acid bacterium fermented product of Production Example 1 O: Tamarind extraction of Production Example 1 Lactic acid bacteria fermented product P: Tanuki bean extract lactic acid bacteria fermented product of Production Example 1 Q: Thorn bean extract lactic acid bacteria fermented product of Production Example 1 R: Fermented soybean extract lactic acid bacteria fermented product of Production Example 1 S: Bean bean extract lactic acid bacteria of Production Example 1 Fermented product T: Lactobacillus fermented extract of Hazelnut extract of Production Example 1 U: Fermented product of lactic acid bacterium extract of Chickpea extract of Production Example 1 V: Fermented product of lentil extract of lentil extract of Production Example 1 W: Fermented product of lactic acid bacterium extract of Production Example 1 X: Peanut extract lactic acid bacteria fermented product of Production Example 1 Y: Shirobanana lupine extract lactic acid bacteria fermented product powder of Production Example 1 * Any one of A to Y extracts or components 5.0 10. Preservative (paraoxybenzoate) Acid ester) Appropriate amount 11.Fragrance Appropriate amount 12.Purified water 100 residue

(Formulation Example 2) Emulsion Weight% 1. Squalane 8.0 2. Jojoba oil 7.0 3. Glyceryl paraaminobenzoate 1.0 4. Ethyl urocanate 1.0 5. Magnesium salt of vitamin C phosphate ester 1.0 6. Cetyl alcohol 1.5 7. Glycerin monostearate 2.0 8. Polyoxyethylene (20) cetyl ether 3.0 9. Polyoxyethylene (20) soorbitan monooleate 2.0 10.1,3-butylene glycol 1.0 11. Glycerin 2.0 12. Pigeon pea extract of Production Example 5 Lactic acid bacteria fermented product 3.0 13. Lactobacillus extract Lactobacillus extract of Production Example 5 3.0 14. Lentil bacterium extract of Lentil bean extract of Production Example 3.0 15. Sakanelan 45% 1,3-butylene glycol extract 3.0 16. Kokuboku hot water extraction Liquid 3.0 17. Preservative (p-hydroxybenzoate) qs 18. Residual with purified water 100

(Formulation Example 3) Cosmetic oil weight% 1. Liquid paraffin 30.0 2. Squalane 20.0 3. Olive oil 20.0 4. Isopropyl palmitate 10.0 5. Grapefruit fruit or leaf hot water extract 3.0 6. Broad bean extract lactic acid bacteria fermentation Glycerin extract 3.0 7. Tanuki bean extract lactic acid bacteria fermented product glycerin extract 3.0 8. Touhou locust extract lactic acid bacteria fermented product glycerin extract 2.0 9. Olive oil 1.0 10. Shea butter 1.0 11. Butylhydroxyanisole 0.1 12. Vitamin E derivative 0.1 13.Preservative (benzalkonium chloride) proper amount 14.Fragrance (musk water) proper amount 15.Purified water 100 residue

(Formulation Example 4) Flexible lotion% by weight 1. Glycerin 5.0 2.1,3-butylene glycol 5.0 3. Polyoxyethylene sorbitan monolaurate (20E.O) 1.0 4. Ethanol 15.0 5. A: Production Example 2 B: Fermented product of lactic acid bacteria of adzuki bean extract B: Fermented product of bean extract of lactic acid bacteria of Production Example 2 C: Fermented product of lactic acid bacteria of Endo extract of Production Example 2 D: Fermented product of lactic acid bacteria of pea extract of Production Example 2 E: Fermented product of lactic acid bacteria of Production Example 2 Extract Lactic Acid Bacteria Fermented Product F: Pigeonpea Extract Lactic Acid Bacteria Fermented Product of Production Example 2 G: Goldfish Extract Lactic Acid Bacteria Fermented Product of Production Example 2 H: Kudzu Extract Lactic Acid Bacteria Fermented Product of Production Example 2 I: Extract of Lactobacillus Bacteria of Production Example 2 Lactic acid bacterium fermented product J: Lactobacillus fermented extract of Echinacea purpurea of Production Example 2 K: Fenugreek extract lactic acid bacterium fermented product of Production Example 2 L: Winged bean extract of Lactobacillus extract of Production Example 2 Lactobacillus fermented product M of Production Example 2 Lactic acid Fermented product of bacteria N: Fermented product of lactic acid bacteria of broad bean extract of Production Example 2 O: Fermented product of lactic acid bacteria of tamarind extract of Production Example 2 P: Fermented product of lactic acid bacteria of Tanukimeme extract of Production Example 2 Q: Lactic acid fermentation of perilla extract of Production Example 2 Product R: Fermented lactic acid bacterium extract from Toukai locust extract of Production Example 2 S: Fermented lactic acid bacterium extract of Bean bean extract of Production Example 2 T: Fermented lactic acid bacterium extract of Bean extract from Production Example 2 U: Fermented lactic acid bacterium extract of Production Example 2 V : Lentil bacterium fermented soybean extract of Production Example 2 W: Fermented lactic acid bacterium extract of lentil extract of Production Example 2 X: Lactic acid bacterium extract of Peanut extract of Production Example 2 Y: Fermented lactic acid bacterium extract of Shirobanana lupine extract of Production Example 2 * Any one of A to Y extracts or components 5.0 6. Shunran 45% 1,3-butylene glycol extract 1.0 7. Honey willow 50% ethanol extract 1.0 8. Ilex guayusa 50% ethanol extract 1.0 9. antibacterial preservative (lactoferrin solution) qs 10. Perfume remainder to (peppermint water) qs 11. Purified water 100

(Formulation Example 5) Astringent lotion% by weight 1. Sorvitol 2.0 2. POE (20) oleyl alcohol 1.0 3. Ethanol 15.0 4. Fermented product of the lactic acid bacterium of the bean extract of Production Example 5 5. Flounder of Production Example 2 Extract lactic acid bacteria fermented product 2.0 6. Peanut extract lactic acid bacteria fermented product of Production Example 2 2.0 7. Adzuki bean extract lactic acid bacteria fermented product of Production Example 2.0 2.0 8. Allantoin 0.2 9. Astringent (zinc sulfocarbonate) 0.2 10. Antibacterial Preservative (thiamine lauryl sulfate) qs 11. flavor (lavender water) qs 12. purified water 100

(Formulation Example 6) Two-layer lotion (liquid to liquid type)% by weight 1. Squalane 8.0 2. POE sorbitan tetraoleate 0.3 3. Sorbit 1.0 4. Ethanol 15.0 5. Extraction of Production Example 2 Lactic Acid Bacteria Fermented Product 1.0 6. Goldfish Extract Lactic Acid Bacteria Fermented Product 30% Glycerin Extract 1.0 7. Gengue Extract Lactic Acid Bacterium Fermented Product 30% Glycerin Extract 1.0 8. Fermented Product of Dutch Bille Extract of Production Example 7 Lactic Acid Bacteria 1.0 9. Ascorbic Acid 0.2 10. Astringent (calamine) 0.1 11. Preservative (phenoxyethanol) proper amount 12. Fragrance (lemon water) proper amount 13. Purified water 100 residue

(Formulation Example 7) Carmine lotion (liquid to solid) wt% 1. Glycerin 3.0 2.1,3-butylene glycol 5.0 3. Ethanol 15.0 4. Iron oxide (Bengara) 0.2 5. Zinc oxide 0.5 6. Kaolin 2.0 7. Fermented Fenugreek Extract Lactic Acid Bacteria Fermented Product 50% Propericulum Recoll Extract 2.0 8. Soybean Extract Extract Lactic Acid Bacterium Fermented 50% Properulum Relicol Extract 2.0 9. Tamarind Extract Lactic Acid Bacterium Fermented 50% Properylene Relicol Extract 2.0 10. Production Example 4 Lactobacillus fermented extract of Asparagus japonicus 2.0 11. Placenta extract 2.0 12. Camphor 0.2 13. Phenol 0.03 14. Preservative (photosensitizer 201 & 401) qs 15. Fragrance (bodhi tree water) qs 16. Purified water 100

(Formulation Example 8) Pack% by weight 1. Polyvinyl alcohol 15.0 2. Sodium carboxymethyl cellulose 5.0 3. Propylene glycol 3.0 4. Ethanol 10.0 5. Fermented bean extract lactic acid bacteria of Production Example 2.0 6. Preparation of Production Example 2 Chickpea extract lactic acid bacteria fermented product 2.0 7. Fujime bean extract lactic acid bacteria fermented product of Production Example 4 2.0 8. Peanut extract lactic acid bacteria fermented product of Production Example 4 2.0 9. Silane 30% ethanol extract 2.0 2.0 10. Preservative (paraoxybenzoic acid) Ester) Appropriate amount 11. Fragrance (Tokimizu) Appropriate amount 12. Purified water 100 residue

(Formulation Example 9) Peel-off pack weight% 1. Glycerin 5.0 2. Propylene glycol 4.0 3. Polyvinyl alcohol 15.0 4. Ethanol 8.0 5. Polyoxyethylene glycol 1.0 6. Pantothenyl ethyl ether 1.0 7. Preparation example 2 Pea extract fermented lactic acid bacteria 2.0 8. Fermented bean extract lactic acid bacteria fermented product of Production Example 2 2.0 9. Pigmented bean extract fermented lactic acid bacteria product of Production Example 2.0 10. Preservative (paraoxybenzoic acid ester) qs 11. Perfume (Hiba leaf water) ) Appropriate amount 12. Residual water with 100 purified water

(Formulation Example 10) Cold cream weight% 1. Salicone beeswax 11.0 2. Liquid paraffin 22.0 3. Lanolin 10.0 4. Olive oil 5.0 5. Chamomile oil 5.0 6. Palm oil 5.0 7. Borax 0.5 8. Kud extract Lactic acid bacteria fermented product 2.0 (Ethanol: 1,3-butylene glycol = 1: 1 extraction solvent) 9.Euglena extract Lactic acid bacteria fermented product 2.0 (Ethanol: 1,3-butylene glycol = 1: 1 extraction solvent) 10.European bean extract Fermented product of lactic acid bacteria 2.0 (Ethanol: 1,3-butylene glycol = 1: 1 extraction solvent) 11. Liquid shea butter 1.0 12. Preservative (acrinol) 0.1 13. Appropriate amount of fragrance (sage water) 14. Refined water 100

(Formulation Example 11) Emollient cream% by weight 1. Stearic acid 2.0 2. Stearyl alcohol 7.0 3. Reduced lanolin 2.0 4. Squalane 5.0 5. Octyldodecanol 6.0 6. Polyoxyethylene cetyl ether (25E.O.) 3.0 7. Lipophilic glyceryl monostearate 2.0 8. Propylene glycol 5.0 9. Fermented broad bean extract lactic acid bacteria fermented product 50% phytopentacolic extract 3.0 10. Fermented lentil extract lactic acid bacteria fermented product of Production Example 1 3.0 11. Fermented beetle of Production Example 5 Extract lactic acid bacteria fermented product 3.0 12. Hazelnut extract lactic acid bacteria fermented product of Production Example 3.0 13. Preservative (paraben) qs 14. Fragrance (cinch water) qs 15. Purified water 100 residue

(Formulation Example 12) Face Wash Cream% by Weight 1. Myristic acid 25.0 2. Stearic acid 5.0 3. Tallow fatty acid 5.0 4. Propylene glycol 10.0 5. Potassium hydroxide 6.0 6. Coconut oil fatty acid diethanolamide 6.0 7. Flounder extraction Lactic acid bacteria fermented product 2.0 (ethanol: 1,3-butylene glycol = 1: 2 extraction solvent) 8. Peanut extract Lactic acid bacteria fermented product Hot water extract 2.0 9. Adzuki bean extract Lactic acid bacteria fermented product 50% phenolic alcohol solution 2.0 10 Luffa fruit or stem 50% 1,3-butylene glycol extract 2.0 11. Dipotassium glycyrrhetinate 1.0 12. Preservative (salicylic acid) 0.1 13. Appropriate perfume (sage water) 14. Purified water 100 residue

(Formulation Example 13) Face wash cream% by weight 1. Stearic acid 10.0 2. Palmitic acid 10.0 3. Myristic acid 12.0 4. Lauric acid 4.0 5. Oleyl alcohol 1.5 6. Lanolin derivative (EO adduct) 1.0 7. Glycerin 18.0 8. Potassium hydroxide 6.0 9. A: Adzuki bean extract lactic acid bacteria fermented product of Production Example 3 B: Kidney bean extract lactic acid bacteria fermented product of Production Example 3 C: Enju extract lactic acid bacteria fermented product of Production Example 3 D: Production Example 3 E: Fermented product of lactic acid bacteria of pea extract of E. Fermented product of lactic acid bacteria of Dutch beet extract of Production Example 3 F: Fermented product of lactic acid bacteria of pigeonpea extract of Production Example 3 G: Fermented product of lactic acid bacteria of Goldfish extract of Production Example 3 H: Kudzu of Production Example 3 Extract Lactic Acid Bacteria Fermented Product I: Gengue Extract Lactic Acid Bacteria Fermented Product of Production Example 3 J: Lactobacillus extract Lactobacillus Fermented Product of Production Example 3 K: Fenugreek Extract Lactic Acid Bacteria Fermented Product of Production Example 3 L: Winged Bean Extract of Production Example 3 Acid bacterium fermentation product M: Lactobacillus extract extract of Production example 3 Lactic acid bacteria fermentation product N: Broad bean extract lactic acid bacteria fermentation product of Production example 3 O: Tamarind extract lactic acid bacteria fermentation product of Production example 3 P: Tanuki bean extract of Production example 3 Lactic acid bacteria fermented product Q: Black bean extract lactic acid bacteria fermented product of Production Example 3 R: Fermented soybean extract lactic acid bacteria fermented product of Production Example 3 S: Bean bean extract lactic acid bacteria fermented product of Production Example 3 T: Hazelnut extract lactic acid bacteria of Production Example 3 Fermented product U: Lactic acid bacterium fermented chickpea extract of Production Example 3 V: Lactic acid bacterium fermented product of lentil extract of Production Example 3 W: Fermented lactic acid bacterium extract of Fujime bean extract of Production Example 3 X: Fermented lactic acid bacterium extract of Production Example 3 Y: Powder of fermented lactic acid bacteria extract of Shirovana lupine extract of Production Example 3 * A-Y any one extract or component 5.0 10. Glycyrrhetinic acid 1.0 11. Preservative (salicylic acid) 0.1 12. Fragrance (Tokisui)The remainder of the amount 13. Purified water 100

(Formulation Example 14) Body soap weight% 1. Potassium laurate 15.0 2. Potassium myristate 5.0 3. Propylene glycol 5.0 4. Whey 1.5 5. Endo extract of Production Example 1 Fermented product of lactic acid bacteria 1.0 6. Production Fermented product of Lactobacillus biloba extract of Example 1 1.0 7. Fermented product of Lactobacillus extract of Lactobacillus extract of Preparation Example 1.0 8. 8. Fermented product of Lactobacillus extract of Lactobacillus extract of Preparation Example 6 1.0 9. Polyethylene powder 0.5 10. Hydroxypropyl chitosan solution 0.5 11. Amino acids (glycine, glutamine, etc.) 0.5 12. Preservative (undecylenic acid, phenol) proper amount 13. pH adjuster proper amount 14. Fragrance (lavender water) proper amount 15. Purified water 100 residue

(Formulation Example 15) Sunscreen cosmetics (O / W type)% by weight 1. Oxybenzone 2.0 2. Octyl paramethoxycinnamate 5.0 3. Squalane 10.0 4. Vaseline 5.0 5. Stearyl alcohol 3.0 6. Stearic acid 3.0 7. Glyceryl monostearate 2.0 8. Polyethyl acrylate 1.0 9.1,3-butylene glycol 6.0 10. Disodium edetate 0.1 11. Triethanolamine 1.0 12. Titanium dioxide 5.0 13. Fermented extract of lactic acid bacteria 50% phenol Kurikol extract 0.5 14. Fermented winged bean extract lactic acid bacteria 50% chlorophyll liqueur extract 0.5 15. Broad bean extract lactic acid bacterium fermented product 50% chlorophyll liqueur extract 0.5 16. Mulberry white bark 50% dipropylene glycol extract 0.5 17. Purple root 50% dipropylene glycol extract 0.5 18. Preservative (paraben) qs 19. Fragrance (apple water) qs 20 .Remaining amount of purified water 100

(Formulation Example 16) Sunscreen cosmetics (oil type) wt% 1. Liquid paraffin 70.0 2. Ethyl paraaminobenzoate 1.0 3. Tetrahydroxybenzophenone 1.0 4. Cetyl octanoate 25.0 5. Juroku of Production Example 1 Cowpea extract lactic acid bacteria fermented product 2.0 6. Tamarind extract lactic acid bacteria fermented product of Production Example 1 2.0 7. Black bean extract lactic acid bacteria fermented product of Production Example 3 2.0 8. Chickpea extract lactic acid bacteria fermented product of Production Example 3 2.0 9. Yukinoshita whole Grass 30% 1,3-butylene glycol extract 0.5 10. Adlay whole plant 50% 1,3-butylene glycol extract 0.5 12. Fengxiang fruit 30% 1,3-butylene glycol extract 2.0 12. Antioxidant (butyl Hydroxytoluene) Appropriate amount 13.Perfume (Bodyju water) Appropriate amount

(Formulation Example 17) Cream foundation (O / W type) weight% 1. stearic acid 4.0 2. glyceryl monostearate 3.0 3. cetanol 1.5 4. isopropyl myristate 7.0 5. liquid paraffin 10.0 6. salami beeswax 3.0 7. Triethanolamine 1.5 8. Glycerin 3.0 9. Bentonite 1.0 10. Titanium oxide 8.0 11.2,4-dihydroxybenzophenone 8.0 12. Kaolin 3.0 13. Talc 3.0 14. Color pigment (iron iron oxide) 1.0 15. Fuji bean extract lactic acid bacteria Fermented product hot water extracted dry powder 0.2 16.Pink bean extract lactic acid bacteria fermented product hot water extracted dry powder 0.217 Pea extract lactic acid bacteria fermented product hot water extracted dry powder 0.2 18.Pink bean extract lactic acid bacteria fermented product hot water extracted dry powder 0.2 19. Shirobanana lupine extract, lactic acid bacteria fermented product, hot water extraction dry powder 0.2 20. Preservative (paraben) qs 21. Fragrance (rose water) qs 22. Purified water 100 More than

(Formulation Example 18) Shampoo wt% 1. Triethanolamine lauryl sulfate 5.0 2. Sodium polyoxyethylene lauryl ether sulfate 12.0 3.1,3-butylene glycol 4.0 4. Diethanolamide laurate 2.0 5. Disodium edetate 0.1 6. Fermented product of lactic acid bacteria of adzuki bean extract of Production Example 2.0 7. Fermented product of lactic acid bacteria of Enju extract of Production Example 2.0 8. 8. Fermented product of Lactobacillus extract of Dutch bean extract of Production Example 2.0 2.0 9. Fermentation of lactic acid bacteria of Perilla extract of Production Example 4 Product 2.0 10. Hydroxypropyl chitosan solution 2.0 11. Mucopolysaccharide solution 1.0 12. Appropriate amount of antibacterial and preservative (Photosensitizer No. 101) 13. Appropriate amount of pH adjuster 14. Appropriate amount of perfume (sandalwood water) 15. Add purified water to 100 Residue

(Formulation Example 19) Rinse weight% 1. Stearyl trimethylammonium chloride 2.0 2. Cetostearyl alcohol 2.0 3. Polyoxyethylene lanolin ether 3.0 4. Propylene glycol 5.0 5. Fermented product of lactic acid bacteria of bean extract of Production Example 5 1.0 6. Fermented Lactobacillus extract of Production Example 5 1.0 Lactic acid bacterium extract of Aspergillus vulgaris extract of Production Example 1.0 8. 8. 50% 1,3-butylene glycol extract of Futandanpopo 1.0 9. Hydroxyethyl chitosan solution 1.0 10 Trehalose solution 1.0 11. Hydrolyzed silk solution 1.0 12. Suitable amount of antibacterial and preservative (benzalkonium chloride) 13. Suitable amount of fragrance (lavender water) 14. Suitable amount of purified water 100

(Formulation Example 20) Rinse weight% 1. Stearyl trimethyl ammonium chloride 2.0 2. Cetostearyl alcohol 2.0 3. Polyoxyethylene lanolin ether 3.0 4. Propylene glycol 5.0 5. Ethylene glycol 3.0 6. Tamarind extraction of Production Example 1 Lactic acid bacteria fermented product 1.0 7. Fermented soybean extract lactic acid bacteria fermentation product of Production Example 1 1.0 8. Bean lentil extract lactic acid bacteria fermentation product of Production Example 1.0 9. 9. Chickpea extract lactic acid bacteria fermentation product of Production Example 5 1.0 10. Production Example 6 Fermented Lactobacillus Lactobacillus extract 1.0 11. Fermented Lactobacillus extract of white bean lupine extract of Preparation Example 1.0 12. Fermented Lentil Bean Extract Lactobacillus extract of Preparation Example 1.0 13. Trehalose solution 1.0 14. Hydrolyzed keratin solution 1.0 15. Antibacterial / preservative (benzalkonium chloride) qs 16. Fragrance (chamois water) qs 17. Refined water 100

(Formulation Example 21) Hair liquid weight% 1. Ethanol 29.0 2. Polyoxypropylene butyl ether phosphoric acid 10.0 3. Polyoxypropylene monobutyl ether 5.0 4. Triethanolamine 1.0 5. Yuzu hot water extract 2.0 6. Production Fermented product of lactic acid bacteria of pea extract of Example 2 2.0 7. Fermented product of lactic acid bacteria of pigeonpea extract of Production Example 2.0 8. 8. Fermented product of lactic acid bacteria of kuzu extract of Production Example 4 2.0 9. Fermented product of Lactobacillus extract of Echinacea purpurea of Production Example 1.0 10 Melissa whole plant 50% ethanol extract 1.0 11. Panax ginseng root 50% ethanol extract 1.0 12. Carpronium chloride 0.3 13. Hinokitiol 0.5 14. Keratin decomposition solution 1.0 15. Antibacterial and preservative (paraben, benzalkonium chloride) 16.Perfume (Senkyu water) Appropriate amount 17.Purified water 100 residue

(Formulation Example 22) Hair liquid weight% 1. Ethanol 29.0 2. Polyoxypropylene butyl ether phosphoric acid 10.0 3. Polyoxypropylene monobutyl ether 5.0 4. Triethanolamine 1.0 5. Trimethylene glycol 5.0 6. Production Example 2 Fermented product of bean bean extract of lactic acid bacteria 1.0 7. Fermented product of broad bean extract of lactic acid bacteria of Production Example 1.0 8. 8. Fermented product of lentil bean extract of lactic acid bacteria of Production Example 1.0 9. 9. Parsley whole plant 50% 1,3-butylene glycol extract 0.5 10. Loquat leaf 30% ethanol extract 1.0 11. Azulene 1.0 12. Antibacterial and preservative (paraben, benzalkonium chloride) proper amount 13. Perfume (touki water) proper amount 14. Purified water 100 residue

(Formulation Example 23) Hair tonic% by weight 1. Ethanol 40.0 2. Ethyl oleate 1.0 3. Polyoxyethylene (40) hydrogenated castor oil 2.0 4. Fermented lactic acid bacteria fermented product of bee locust extract 3.0. Extract Lactic acid bacteria fermented product Hot water extract 3.0 6. Peony skin 50% ethanol extract 3.0 7. Citrus leaves or fruit 50% ethanol extract 3.0 8. Preservative (paraben) qs 9. Purified water 100 residue

(Formulation Example 24) Hair tonic wt% 1.l-menthol 0.2 2. Ethanol 32.5 3. Polyoxyethylene hydrogenated castor oil 0.5 4. Propylene glycol 5.0 5. Diphenhydramine hydrochloride 0.3 6. Yuzu hot water extract 2.0 7 A: Fermented product of lactic acid bacteria of adzuki bean extract of Production Example 4 B: Fermented product of lactic acid bacteria of kidney bean extract of Production Example 4 C: Fermented product of lactic acid bacteria of Endo extract of Production Example 4 D: Fermented product of lactic acid bacteria of pea extract of Production Example 4 E : Lactobacillus fermented product of Dutch bean extract of Production Example 4 F: Fermented product of lactic acid bacteria of pigeonpea extract of Production Example 4 G: Fermented product of lactic acid bacteria of Kumquat extract of Production Example 4 H: Fermented product of kudzu extract of Production Example 4 I: Production Fermented extract of lactic acid bacteria of the extract of Astragalus of Example 4 J: Fermented product of lactic acid bacteria of extract of Echinacea purpurea of Production Example 4 K: Fermented product of the extract of fenugreek extract from Lactobacillus L of Production Example 4 Fermented Lactobacillus extract of Astragalus extract of Preparation Example 4 N: Fermented lactic acid bacteria of broad bean extract of Preparation Example 4 O: Fermented product of lactic acid bacteria of tamarind extract of Preparation Example 4 Lactobacillus fermented soybean extract of Production Example 4 R: Fermented lactic acid bacterium extract of Tosugaikai extract of Production Example 4 S: Fermented lactic acid bacterium extract of Production Example 4 T: Bean extract of lactic acid bacteria of Production Example 4 U: Production example No. 4 chickpea extract lactic acid bacteria fermentation product V: lentil extract lactic acid bacteria fermentation product of Production Example 4 W: Fujime bean extract lactic acid bacteria fermentation product of Production Example 4 X: Peanut extract lactic acid bacteria fermentation product of Production Example 4 Y: Production Example 4 Extract of Lactobacillus fermented Lactobacillus extract from Shirobanana lupine * A-Y any one extract or ingredient 5.0 8. Carboxymethyl chitin solution 1.0 9. Vitamin E derivative 0.5 10. Antibacterial and preservative (paraben) 0.1 11 .Perfume (sage water) Appropriate amount 12. Residual water with 100 purified water

(Formulation Example 25) Hair restorer / hair restorer weight% 1. Ethanol 60.0 2. Flounder extract lactic acid bacteria fermented product 50% phylophenolic acid extract 3.0 3. Peanut extract lactic acid bacteria fermented product 50% phylophenolic acid extract 3.0 4. Adzuki bean Extract Lactic Acid Bacteria Fermented 50% Phloroprene Recall Extract 3.0 5. Ende Extract Lactic Acid Bacteria Fermented 50% Phloroprene Recall Extract 2.0 6. Artemisia Leaf or Stem 50% 1,3-butylene glycol Extract 1.0 7. Yarrow Fruit 50 % 1,3-butylene glycol extract 1.0 8. Vitamin E derivative 0.5 9. Pepper tincture 0.5 10. Resorcin 0.5 0.5 Dipotassium glycyrrhizinate 0.5 12. Carboxymethyl chitin solution 0.5 13. Bovine hematin solution 0.5 14. Mucin solution 0.5 15 Amino acids (glycine, glutamine, etc.) 0.5 16. Antibacterial and preservative (paraben) 0.1 17. Perfume (rosemary water) 18. Residue with 100 purified water

(Formulation Example 26) Hair restorer / hair restorer weight% 1. Ethanol 60.0 2. Fermented product of Lactobacillus extract of Dutch beet extract of Production Example 2.0 3. Fermented product of Lactobacillus extract of Lolium perforatum of Production Example 2.0 4. Genge of Production Example 6 Extract Lactobacillus fermented product 2.0 5. Fenugreek extract Lactobacillus fermented product of Production Example 7 2.0 6. Assembly (drug) whole plant 60% ethanol extract 1.0 7. Cantharistincini 0.5 8. Pantothenic acid derivative 0.5 9. Glycyrrhizic acid 0.5 10. Resorcinol 0.5 11. Salicylic acid 0.5 12. Hydroxyethylchitosan solution 0.5 13. Elastin hydrolyzate 0.5 14. Antibacterial / preservative (paraben) 0.1 15. Perfume (lavender water) qs 16. Purified water 100

(Formulation Example 27) Granule bath agent weight% 1. Sodium bicarbonate 58.0 2. Anhydrous sodium sulfate 30.0 3. Borax 2.0 4. A: Adzuki bean extract lactic acid bacteria fermented product powder B: Kidney bean extract lactic acid bacteria fermented product powder C: Lactobacillus fermented product powder of orange extract D: Lactic acid bacteria fermented powder of pea extract E: Lactic acid bacteria fermented product powder of Dutch beet extract F: Pigeonpea extract Lactic acid bacteria fermented product powder G: Kinkiju extract Lactic acid bacteria fermented product powder H: Kudzu extract Lactic acid bacterium fermented product powder I: Extract of lactic acid bacterium fermented powder of extract of Jellyfish J: Lactobacillus extract of lactic acid bacterium extract of Korbis grass K: Lactic acid of fermented lactic acid bacterium extract of Fenugreek extract L: Fermented product of lactic acid bacterium extract of winged bean extract M: Lactic acid bacterium of fermented lactic acid bacterium extract Powder N: Broad bean extract lactic acid bacteria fermented product powder O: Tamarind extract lactic acid bacteria fermented product powder P: Tanuki bean extract lactic acid bacteria fermented product powder Q: Pickle bean extract Fermented Lactic Acid Bacterium Powder R: Fermented Lactic Acid Bacterium Extract from Toukai Kachi S: Powdered Lactic Acid Bacterium Extract from Bean Bean Extract T: Powdered Lactic Acid Bacterium Extract from Chickpea Extract U: Powdered Lactic Acid Bacterium Lactic Acid Bacterium Extract V: Leaf Extract Lactic Acid Bacterium Bacteria Powder W: Powder of lactic acid bacteria fermented product of Fuji bean extract X: Powder of fermented product of lactic acid bacteria of peanut extract Y: Powder of fermented product of lactic acid bacteria of white radish extract ※ Extracted powder of any one of A to Y 5.0 5. Pigment (Gunjo green)

(Formulation Example 28) Granule bath preparation weight% 1. Sodium bicarbonate 58.0 2. Anhydrous sodium sulfate 30.0 3. Borax 4.0 4. Dry powder of fermented lactic acid bacteria extract of Lourosa saliva 3.0 5. Fermented lactic acid bacteria of tamarind extract Dried powder 3.0 6. Dried bean extract lactic acid bacteria fermented product dry powder 3.0 7. Bean bean extract lactic acid bacteria fermented product dry powder 3.0 8. Chickpea extract lactic acid bacteria fermented product dry powder 2.0 9. Fine wintering 70% ethanol extracted dry powder 1.0 10 .Iris leaf or root 70% ethanol extracted dry powder 1.0 11. Apple juice powder 1.0 12. Suitable amount of pigment (Gunjo, chromium hydroxide) 13. Suitable amount of flavor (grape water)

(Formulation Example 29) Coating protective agent Lactic acid bacterium extract of Fujime bean extract of Production Example 1, Lactobacillus extract of white bean lupine, Lactobacillus extract of kidney bean extract of Production Example 3 on gauze or liniment cloth,
A pea extract prepared in Production Example 1 is impregnated with a lactic acid bacterium fermented product, a prescription liquid obtained by mixing an appropriate amount of an antibiotic and anti-inflammation, and the like, to give a clothing protective agent attached to the wound. Alternatively, the hot water extract of the fermented lactic acid bacteria extract from the kudzu extract may be directly applied locally and covered with gauze or the like.

(Test 5) Use Effect Test The effect when the cosmetic composition of the present invention was actually used was examined. The use test was conducted by a panel of 10 persons aged 30 to 60 years old who were worried about spots, freckles, and black and white. It was performed by coating. As a control, a preparation prepared by removing a plant extract of the present invention from the emulsion in the same manner was used. The evaluation was performed according to the following criteria. The results are as shown in Table 1 and the numbers in the table represent the number of persons. No one complained of skin abnormalities during the use period.

"Stain, freckles and skin color improving effect" Effective: The freckles, freckles and skin color were improved to white. Somewhat effective: Blemish spots and skin color improved to white. Ineffective: No change from before use.

[0155]

[Table 2]

(Test Results) As shown in Table 2, it was confirmed that the emulsion containing the fermented lactic acid bacteria of the extract of legumes of the present invention significantly improved stains and freckles and whitened the skin color. Was.

(Test 6) Use effect test The effect when the skin care cosmetic composition of the present invention was actually used was examined. The use test is a panel of 10 people aged 30 to 50 years old who are suffering from shiny and unskinned skin.
It was carried out by applying an appropriate amount of the emulsion of Formulation Example 1 to the face for three months after washing the face twice a day, in the morning and at night. still,
A control prepared by the same method except that the plant extracts of the present invention were removed from the emulsion was used as a control. The evaluation was performed according to the following criteria. The results are as shown in Table 3 and the numbers in the table represent the number of persons. No one complained of skin abnormalities during the use period.

"Effect of improving skin feel" Efficacy: Gloss and firmness of skin increased. Slightly effective: Skin gloss and tension increased slightly. Ineffective: No change from before use.

[0159]

[Table 3]

(Test Results) As shown in Table 3, it was confirmed that the emulsion containing the fermented lactic acid bacterium of the extract of legumes of the present invention increased the gloss and firmness of the skin.

[0161]

The cosmetic composition according to the present invention has a whitening effect due to the tyrosinase activity inhibitory effect of a lactic acid bacteria fermentation product of a legume extract, which is an essential component thereof. And to improve skin spots, freckles, and whiten skin color. In addition, it can give gloss and tension to the skin, and is safe for humans and animals.

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Claims (3)

[Claims] 1. A cosmetic composition comprising a lactic acid bacteria fermented product of a leguminous plant extract. 2. The leguminous plant may be azuki bean, kidney bean, endju, peas, dutch bean, pigeonpea, kinkiju, kuzu, genge, koebisugusa, fenugreek, winged bean, terrestrial bean, sour bean, locust bean, bean bean 2. The cosmetic composition according to claim 1, wherein the cosmetic composition is one or more legumes selected from the group consisting of radish, chickpea, lentil, locust, peanut, and white lupine. 3. The lactic acid bacterium is selected from the group consisting of lactobacilli, lactobacilli, actinomycetes bifidobacteria, spore-forming bacilli and spore-forming lactobacilli.
2. The cosmetic composition according to claim 1, wherein the cosmetic composition is at least one lactic acid bacterium selected from the genus Pediococcus, Streptococcus, and Leuconostoc.