JP2005132850A - Compounding agent for cosmetic and cosmetic compounded with the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a compounding agent for cosmetics, together having excellent fibroblast activating action, high water/moisture retentivity, foam stabilizing action, skin/hair protecting action, and the like, excellent in safety such as low toxicity and low skin irritation, and useful for improving skin-antiaging effect, skin beautifying or hair protection and improvement, and to prepare a cosmetic having a good feeling when using and after used, and exerting skin aging protecting/skin beautifying effect and protection and improvement effect on the hair. <P>SOLUTION: A fibroblast activating agent and a hair treating agent each comprising lactobacillus fermented rice obtained by fermenting rice with a lactobacillus are provided. The cosmetic is obtained by compounding such agent into a cosmetic. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a cosmetic compounding agent comprising a processed rice product and a cosmetic compounding the same, and in particular, has characteristics useful as a base material for cosmetics such as an emulsifying action and an emulsion stabilizing action, and further excellent. The present invention relates to a processed rice product having a whitening effect and having a high biological safety and useful as a cosmetic preparation, and a cosmetic containing a combination preparation for cosmetics composed of the processed article.

Conventionally, nonionic surfactants such as polyoxyethylene alkyl ethers and sorbitan fatty acid partial esters are mainly used for emulsification in cosmetics.
However, these surfactants are inevitably irritating to the skin to some extent, and therefore, the amount of surfactant used is reduced as much as possible, and in some cases, attempts are made to emulsify without using them. However, there is a tendency to cause problems in terms of the uniformity and stability of the emulsion, and satisfactory products are not necessarily obtained.

  On the other hand, it has been proposed to prepare a highly safe emulsion for the skin by using a natural product-derived component such as saponin, lecithin, enzyme-treated stevia as an emulsifier, and it has been partially put into practical use. In addition, there are aspects that are not necessarily sufficient in terms of emulsion stability, usability when applied to the skin, ease of production, and the like, and a new natural product-derived emulsifier that has been solved is desired.

  In addition, the above-mentioned requirements for biosafety are not limited to emulsifiers but are common to all ingredients of cosmetics, and active ingredients such as whitening ingredients and skin anti-aging ingredients are also effective and safe. If you can find something that has both, it can be said that its usefulness is extremely high.

  As a result of earnest research to provide a highly safe agent using natural products as a raw material for compounding agents used in cosmetics, particularly emulsifiers, the present inventors obtained fermentation by fermenting rice with lactic acid bacteria. Rice has good emulsifying power, emulsion stabilizing action or protective colloid-like action, and since it is derived from rice, it has excellent safety to the human body, such as less irritation to the skin, and it is an emulsifier for cosmetics or emulsion stability. It is useful as a base material such as an agent, and in addition, in addition to that, the fermented rice has a remarkable whitening action based on a tyrosinase activity inhibitory action, and a compounding agent for expressing these cosmetic effects. As a result, the present invention was completed.

That is, this invention relates to the cosmetics characterized by mix | blending the tyrosinase activity inhibitor which consists of lactic-acid-bacteria fermented rice obtained by fermenting rice with lactic acid bacteria, and this tyrosinase activity inhibitor.
The cosmetics referred to in the present invention include quasi-drugs in addition to so-called cosmetics.

The lactic acid bacteria fermented rice of the present invention has good emulsifying action and emulsion stabilizing action, and also has water retention / moisturizing action and protection / adhesion action on skin and hair, etc. Has features.
In addition, the lactic acid bacteria fermented rice used in the present invention has a strong melanin production inhibitory effect, and the cosmetic of the present invention comprising such lactic acid bacteria fermented rice prevents skin pigmentation such as stains, buckwheat and symptoms. Useful for improvement.

Hereinafter, the present invention will be described in detail.
The rice used for the production of the lactic acid bacteria fermented rice of the present invention may be any of brown rice, polished rice, processed rice and the like, and is not particularly limited, but generally polished rice or processed rice is used.
As the types of rice, either sticky rice or glutinous rice can be used. Processed rice includes low allergen rice, low protein rice (for example, low glycerin rice), fortified rice (for example, γ-aminobutyric acid rice), etc., depending on the purpose of use and application target of lactic acid bacteria fermented rice. Either can be selected and used.

  Examples of lactic acid bacteria used for fermentation of these raw rices include Lactobacillus plantarum, L. brevis, L. casei, L. cellobiosus, and Lactobacillus cellobiosus. Lactobacillus plantarum (L. vaccinostercus), Streptococcus faecalis (Bacillus coagulans), etc. Is particularly preferred.

The fermentation of rice by these lactic acid bacteria is performed, for example, as follows.
First, the rice is subjected to an appropriate means such as washing rice to remove bacteria that hinder the fermentation of lactic acid bacteria. This rice is soaked in 1 to 5 times the amount of purified water, 1 to 4% by weight of carbohydrates and 10 ⁷ to 10 ⁸ lactic acid bacteria / ml are added thereto, and the lactic acid bacteria used are subjected to anaerobic conditions. Fermentation is carried out for 1 to 7 days near the optimum fermentation temperature.
As the saccharide, glucose, fructose, galactose, sucrose and the like are used, and among them, the use of fructose is most preferable.

  The liquid containing the lactic acid bacteria fermented rice obtained by the above fermentation process may be subjected to the grinding process as it is, and concentrated if necessary to be blended into cosmetics. After being separated from the fermentation broth, washed with water, adjusted for moisture if necessary, pulverized using an appropriate means such as an airflow pulverizer, and further subjected to drying treatment if necessary. Serve as.

In addition, in the above process, when the fermentation process is performed in the presence of an inorganic salt such as salt, the emulsifying ability of the obtained lactic acid bacteria fermented rice tends to decrease, but functions other than the emulsifying ability, such as whitening action, Since no significant reduction in hair quality improving action or the like is observed, when preparing lactic acid bacteria fermented rice for the purpose of utilizing these functions, there may be no problem if salt or the like is present in the fermentation solution if necessary.
In addition, fermented rice obtained by fermenting lactic acid bacteria in the presence of salt has a tendency to decrease the emulsifying ability, but it is effective for thickening and stabilizing the emulsified system or dispersed system. It is also possible to do.

  The lactic acid bacteria fermented rice obtained as described above has a good emulsifying action and an emulsion stabilizing action, as shown later in Test Examples 1 to 3, and gives an emulsion rich in emulsion stability, and has low toxicity and skin. It has excellent biological safety, such as less irritation, and is useful as an emulsifier or emulsion stabilizer for cosmetics. In addition, the fermented rice has a strong inhibitory action on intracellular tyrosinase activity (Test Example 4) and an inhibitory action on skin pigmentation based on it (Test Example 5). Prevention and improvement of pigmentation such as spots and buckwheat It is also useful as a novel tyrosinase activity inhibitor.

  In addition, the lactic acid bacteria fermented rice used in the present invention has high water retention / moisture retention and foam stabilizing action, as well as protection / adhesion effect on the hair, skin, etc., and as a result of these effects, the fermented rice is blended. The cosmetic obtained in this way has a characteristic and preferable feeling of use (elongation during application, smoothness, etc.) and a feeling after use (moist feeling, etc.) not found in conventional base materials.

  In addition, when blending lactic acid bacteria fermented rice in cosmetics as an emulsifier, the fermented rice alone has sufficient emulsifying power, and the resulting emulsion exhibits emulsification stability that can be satisfactorily practically used. By using a thickener in combination, the stability of the emulsion can be further improved.

As the thickener, those usually used in cosmetics can be used. Specifically, for example, components derived from brown algae, green algae or red algae such as alginic acid, agar, carrageenan, fucoidan; pectin, locust Polysaccharides such as bean gum; gums such as xanthan gum, tragacanth gum and guar gum; cellulose derivatives such as carboxymethylcellulose and hydroxyethylcellulose; synthetic polymers such as polyvinyl alcohol, polyvinylpyrrolidone, carboxyvinyl polymer, acrylic acid / methacrylic acid copolymer A hyaluronic acid or a derivative thereof, a polyglutamic acid or a derivative thereof, and the like.
Among them, the use of hyaluronic acid or a derivative thereof, polyglutamic acid or a derivative thereof, xanthan gum or tragacanth gum is particularly preferable from the viewpoint of not impairing the emulsion stability and further the safety characteristic of lactic acid bacteria fermented rice, and alginic acid. Ingredients derived from brown algae, green algae or red algae such as agar, carrageenan and fucoidan can also be suitably used.

  When these thickeners are used in combination, the amount used varies depending on the type of thickener used, but generally ranges from 1 to 100 parts by weight in solids relative to 100 parts by weight of solids in lactic acid bacteria fermented rice. Preferably, the amount is in the range of 5 to 50 parts by weight, and the optimum one is selected from this range in consideration of the use of the emulsion, required performance, and the like.

  In combination with lactic acid bacteria fermented rice, the thickener may be mixed with lactic acid bacteria fermented rice in a predetermined ratio in advance, and when emulsifying cosmetics using lactic acid bacteria fermented rice, addition of the fermented rice You may make it add to an emulsification system before or after or simultaneously with this fermented rice. In some cases, it can be added after emulsification.

  Examples of the cosmetics of the present invention comprising a tyrosinase activity inhibitor composed of lactic acid bacteria fermented rice include basic cosmetics such as emulsions, creams, lotions, essences and packs; lipsticks, foundations, liquid foundations, makeup press powders, etc. Makeup cosmetics; cleansing cosmetics such as facial cleansers, shampoos and rinses; hair cosmetics such as hair treatments, conditioners, hair creams, hair dyes and hair stylings; oral cosmetics such as toothpaste and mouthwash; bath preparations and various dosage forms However, it is not limited to these.

  The amount of the compounding agent composed of lactic acid bacteria fermented rice in the cosmetics of the present invention varies depending on the type of cosmetics, etc., for example, when using lactic acid bacteria fermented rice as an emulsifier, basic cosmetics, makeup cosmetics For hair cosmetics and quasi-drugs, generally 0.5 to 20% by weight (as solid content of lactic acid bacteria fermented rice; the same applies hereinafter), preferably in the range of 2 to 10% by weight. -30% by weight, preferably 5-20% by weight, and for oral cosmetics, it is generally 0.5-20% by weight, preferably 2-10% by weight. In this case, if a thickener is used in combination, the blending amount of lactic acid bacteria fermented rice can be reduced to 40 to 80% in the case of the above single use.

  The amount of the lactic acid bacteria fermented rice of the present invention used as an emulsion stabilizer is generally 0.1 to 20% by weight for basic cosmetics, makeup cosmetics, hair cosmetics, oral cosmetics and quasi drugs, Preferably it is in the range of 0.5 to 10% by weight, and for cleaning cosmetics it is generally in the range of 1 to 30% by weight, preferably 5 to 20% by weight.

  On the other hand, the amount of lactic acid bacteria fermented rice blended in cosmetics as a tyrosinase activity inhibitor is generally 0.1 to 10% by weight, preferably 0.5% for basic cosmetics, makeup cosmetics and quasi drugs. In the range of ˜5% by weight, and for the bath agent, it is generally in the range of 1 to 30% by weight, preferably 3 to 15% by weight.

  When preparing a cosmetic containing the lactic acid bacteria fermented rice of the present invention, as its constituent components, components usually used in cosmetics, such as oily components, surfactants, moisturizers, thickeners, antiseptic / bactericides, powders Body components, ultraviolet absorbers, antioxidants, pigments, fragrances, physiologically active components and the like can be used or used in combination.

  Here, as the oily component, for example, olive oil, jojoba oil, castor oil, soybean oil, rice oil, rice germ oil, coconut oil, palm oil, cacao oil, meadow foam oil, sheer butter, tea tree oil, etc. Fats from animals such as mink oil and turtle oil; waxes such as beeswax, carnauba wax, rice wax, lanolin; hydrocarbons such as liquid paraffin, petrolatum, paraffin wax, squalane; myristic acid, palmitic acid Fatty acids such as stearic acid, oleic acid and isostearic acid; higher alcohols such as lauryl alcohol, cetanol and stearyl alcohol; isopropyl myristate, isopropyl palmitate, butyl oleate, 2-ethylhexyl glyceride, higher fatty acid octyldodecyl (stear Synthetic esters such as phosphate octyldodecyl) and synthetic triglycerides, and the like.

  For surfactants, it is not always necessary to use lactic acid bacteria fermented rice as an emulsifier, and even if used in combination, sucrose fatty acid ester, lecithin, enzyme treated stevia, etc. It is preferable to use a small amount of an excellent activator, but if lactic acid bacteria fermented rice is blended as an emulsification stabilizer or a whitening / skin-beautifying component, and depending on the existing surfactant part or all of the emulsification In addition to the above sucrose fatty acid esters and the like, for example, polyoxyethylene alkyl ether, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyoxy Ethylene glycerin fatty acid ester, polyoxyethylene hard Nonionic surfactants such as castor oil and polyoxyethylene sorbitol fatty acid ester; fatty acid salt, alkyl sulfate, alkylbenzene sulfonate, polyoxyethylene alkyl ether sulfate, polyoxyethylene fatty amine sulfate, polyoxyethylene alkylphenyl Anionic surfactants such as ether sulfates, polyoxyethylene alkyl ether phosphates, α-sulfonated fatty acid alkyl ester salts, polyoxyethylene alkyl phenyl ether phosphates; quaternary ammonium salts, primary to tertiary fats Amine salt, trialkylbenzylammonium salt, alkylpyridinium salt, 2-alkyl-1-alkyl-1-hydroxyethylimidazolinium salt, N, N-dialkylmorphonium salt, polyethylene polyamine fatty acid salt Cationic surfactants such as mid salts; N, N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine, N, N, N-trialkyl-N-alkyleneammoniocarboxybetaine, N-acylamidopropyl- Amphoteric surfactants such as N ′, N′-dimethyl-N′-β-hydroxypropylammoniosulfobetaine can be used.

  Examples of the humectant include glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, pyrrolidone carboxyl sodium, and the like, and sugars, hyaluronic acid and its derivatives, lactic acid, urea, various types Amino acids and their derivatives are mentioned.

  Examples of the thickener include seaweed-derived components, polysaccharides, gums, cellulose derivatives, hyaluronic acid and derivatives thereof.

  Examples of antiseptic fungicides include urea; paraoxybenzoates such as methyl paraoxybenzoate, ethyl paraoxybenzoate, propyl paraoxybenzoate, and butyl paraoxybenzoate; phenoxyethanol, dichlorophene, hexachlorophene, chlorhexidine hydrochloride, benzalkco chloride Examples thereof include nium, salicylic acid, ethanol, undecylenic acid, phenols, and jamal (imidazoline urea).

  Examples of the powder component include sericite, titanium oxide, talc, kaolin, bentonite, zinc oxide, magnesium carbonate, magnesium oxide, zirconium oxide, barium sulfate, silicic anhydride, mica, nylon powder, silk powder, and the like.

  Examples of the ultraviolet absorber include ethyl paraaminobenzoate, ethylhexyl paradimethylaminobenzoate, amyl salicylate and derivatives thereof, 2-ethylhexyl paramethoxycinnamate, octyl cinnamate, oxybenzone, 2,4-dihydroxybenzophenone, 2-hydroxy-4 -Methoxybenzophenone-5-sulfonate, 4-tertiarybutyl-4-methoxybenzoylmethane, 2- (2-hydroxy-5-methylphenyl) benzotriazole, urocanic acid, ethyl urocanate and the like.

  Examples of the antioxidant include butylhydroxyanisole, butylhydroxytoluene, propyl gallate, vitamin E and derivatives thereof.

  Examples of the physiologically active ingredient include whitening ingredients such as kojic acid and its derivatives, ascorbic acid and its derivatives, arbutin and its derivatives, ellagic acid and its derivatives, resorcinol derivatives, Sorakuhi extract, yukinoshita extract, rice bran extract, 2 , 5-dihydroxybenzoic acid derivatives, etc. are components for preventing skin aging and improving rough skin (beautifying skin), such as collagen, nicotinic acid and its derivatives, vitamin E and its derivatives, α-hydroxy acids, diisopropylamine dichloroacetate, γ-amino There are herbal extract extracts such as -β-hydroxybutyric acid and gentian extract.

  Examples of the kojic acid derivative include kojic acid esters such as kojic acid monobutyrate, kojic acid monocaprate, kojic acid monopalmitate, kojic acid dibutyrate, and kojic acid ethers. Ascorbic acid derivatives include, for example, Ascorbic acid esters such as sodium L-ascorbic acid-2-phosphate, magnesium L-ascorbic acid-2-phosphate, sodium L-ascorbic acid-2-sulfate, magnesium L-ascorbic acid-2-sulfate Salts, L-ascorbic acid-2-glucoside (2-O-α-D-glucopyranosyl-L-ascorbic acid), L-ascorbic acid-5-glucoside (5-O-α-D-glucopyranosyl-L-ascorbic acid) ) And other ascorbic acid sugar derivatives Examples of resorcinol derivatives include 4-n-butylresorcinol and 4-isoamylresorcinol, and examples of 2,5-dihydroxybenzoic acid derivatives include 2,5-diacetoxybenzoic acid and 2-acetoxy-5-hydroxybenzoic acid. 2-hydroxy-5-propionyloxybenzoic acid, nicotinic acid derivatives such as nicotinic acid amide and benzyl nicotinic acid, and vitamin E derivatives such as vitamin E nicotinate and vitamin E linoleate are α- Examples of the hydroxy acid include lactic acid, citric acid, and α-hydroxyoctanoic acid.

  Next, the present invention will be described more specifically with reference to production examples, examples (formulation examples), and test examples, but the present invention is not limited thereto. In the following, all parts are by weight, and all% are by weight.

Production Example 1
Washed with water milled rice 10 kg, carried fructose 2% lactic acid bacteria (L. plantarum, 10 ⁸ cells / ml) were placed in a fermentation tank together with the liquid 40kg dispersed in water, for three days lactic acid fermentation at 37 ° C. under a nitrogen atmosphere It was. After completion of the fermentation, the fermented rice was collected by filtration, washed with water, pulverized with an airflow pulverizer, adjusted to a moisture content of 13% or less with a fluidized bed dryer, and lactic acid bacteria fermented rice powder was obtained.

Production Example 2
In the same manner as in Production Example 1 except that low allergen rice (trade name: Fine Rice) was used instead of polished rice as the rice, lactic acid bacteria fermented rice powder was obtained.

Production Example 3
Lactic acid bacteria fermented rice powder was obtained in the same manner as in Production Example 1 except that L. casei was used instead of L. plantarum as the lactic acid bacteria.

Production Example 4
A lactic acid bacteria fermented rice powder was obtained in the same manner as in Production Example 1 except that glucose instead of fructose was used as the sugar.

Production Example 5
Washed with water milled rice 10 kg, carried fructose 2% lactic acid bacteria (L. plantarum, 10 ⁸ cells / ml) were placed in a fermentation tank together with the liquid 40kg dispersed in water, for three days lactic acid fermentation at 37 ° C. under a nitrogen atmosphere It was. After completion of the fermentation, the fermented rice was filtered and washed, 8 kg of the fermented rice was redispersed in 30 kg of water, and ground with an attritor until it became almost uniform to obtain a lactic acid bacteria fermented rice dispersion.

Production Example 6
2 kg of lactic acid bacteria fermented rice powder obtained in Production Example 1 and 0.5 kg of hyaluronic acid were kneaded with 0.5 kg of 1,3-butylene glycol to obtain a white wet powder.

Production Example 7
2 kg of lactic acid bacteria fermented rice powder and 0.5 kg of xanthan gum obtained in Production Example 1 were kneaded with 0.5 kg of 1,3-butylene glycol to obtain a white wet powder.

Production Example 8
2 kg of lactic acid bacteria fermented rice powder obtained in Production Example 1 and 0.5 kg of xanthan gum were kneaded with 2.5 kg of 1,3-butylene glycol to obtain a white paste.

Production Example 9
Washed with water milled rice 10 kg, fructose 2.0%, sodium chloride 4.0% and lactic acid bacteria (L. plantarum, 10 ⁸ cells / ml) were placed in a fermentation tank together with the liquid dispersed in water 40 Kg, under a nitrogen atmosphere 37 Lactic acid bacteria fermentation was performed at 3 ° C. for 3 days. After completion of the fermentation, the fermented rice was filtered and washed with water and pulverized with an airflow pulverizer, and then the water content was adjusted to 13% or less with a fluidized bed dryer to obtain lactic acid bacteria fermented rice powder containing salt.

Example 1. Cream [component A] part Liquid paraffin 5.0
Olive oil 4.0
Paraffin 5.0
Cetanol 2.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
1,3-butylene glycol 10.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous cream.

Example 2 Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
1,3-butylene glycol 10.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 3 Lotion [component A] part olive oil 1.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 1.0
Ethanol 5.0
Glycerin 5.0
1,3-butylene glycol 5.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and the milky white lotion was obtained.

Example 4 Essence [component A] part olive oil 1.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 2.0
Ethanol 5.0
Hyaluronic acid 0.3
1,3-butylene glycol 5.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and stirred and mixed, and further cooled to 30 ° C. or lower to obtain a milky white essence.

Embodiment 5 FIG. Emulsion Homogenous emulsion in the same manner as in Example 2 except that 5.0 parts of lactic acid bacteria fermented rice powder of Production Example 1 is used instead of 5.0 parts of lactic acid bacteria fermented rice powder of Production Example 1 Got.

Example 6 Emulsion A homogeneous emulsion in the same manner as in Example 2 except that 5.0 parts of lactic acid bacteria fermented rice powder of Production Example 1 is used instead of 5.0 parts of lactic acid bacteria fermented rice powder of Production Example 1 Got.

Example 7 Emulsion A homogeneous emulsion in the same manner as in Example 2 except that 5.0 parts of the lactic acid bacteria fermented rice powder of Production Example 1 is used instead of 5.0 parts of the lactic acid bacteria fermented rice powder of Production Example 1. Got.

Example 8 FIG. Emulsion In the component B of Example 2, homogeneous in the same manner as in Example 2 except that 15.0 parts of lactic acid bacteria fermented rice dispersion of Production Example 5 is used instead of 5.0 parts of lactic acid bacteria fermented rice powder of Production Example 1. An emulsion was obtained.

Example 9 Emulsion Example 2 except that in the component B of Example 2, 2.0 parts of lactic acid bacteria fermented rice powder of Production Example 1 and 0.5 parts of xanthan gum are used instead of 5.0 parts of lactic acid bacteria fermented rice powder of Production Example 1. A homogeneous emulsion was obtained in the same manner.

Example 10 Emulsion In the component B of Example 2, a homogeneous emulsion was obtained in the same manner as in Example 2 except that 2.5 parts of the paste of Production Example 8 was used instead of 5.0 parts of the lactic acid bacteria fermented rice powder of Production Example 1. .

Example 11 Hair treatment [component A] part stearyltrimethylammonium chloride 5.0
Glyceryl monostearate 1.0
Cetanol 3.0
Octyldodecanol 2.0
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
1,3-butylene glycol 5.0
Hydrolyzed collagen powder 0.5
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less.

Example 12 FIG. Hair cream [component A] part squalane 15.0
Vaseline 15.0
Beeswax 2.0
Methylparaben appropriate amount [B component]
Glycerin 3.0
1,3-butylene glycol 3.0
Xanthan gum 0.1
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
Polyoxyethylene hydrogenated castor oil 3.0
Purified water Amount of 100 parts [component C]
Fragrance Appropriate A and B components were each heated and dissolved at 80 ° C., then both components were combined and homogenized for 2 minutes with Hiscotron (5000 rpm). This was cooled while stirring, and C component was added at 50 ° C. and further cooled to 30 ° C.

Example 13 Hair dye / Dye base [Component A] Part Oxidative dye 3.5
Oleic acid 20.0
Stearic acid diethanolamide 3.0
Polyoxyethylene (50) oleyl ether 1.0
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
1,3-butylene glycol 10.0
Isopropanol 10.0
Ammonia water (28%) 10.0
Sodium sulfite 0.5
Amount in which the total amount of purified water is 100 parts The components A and B were each heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
This was cooled to 30 ° C. or lower while stirring.

Example 14 Liquid foundation [component A] part Stearic acid 2.5
Cetanol 0.5
Glyceryl monostearate 2.0
Lanolin 2.0
Squalane 3.0
Isopropyl myristate 8.0
Propylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
Xanthan gum 0.3
1,3-butylene glycol 5.0
Triethanolamine 1.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Titanium oxide 8.0
Talc 4.0
Coloring pigment appropriate amount [component D]
Fragrance 0.3
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring further.

Example 15. Cream foundation [component A] part Stearic acid 5.0
Cetanol 2.0
Glyceryl monostearate 3.0
Liquid paraffin 5.0
Squalane 3.0
Isopropyl myristate 8.0
Propylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
Sorbitol 3.0
1,3-butylene glycol 5.0
Triethanolamine 1.5
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Titanium oxide 8.0
Talc 2.0
Kaolin 5.0
Bentonite 1.0
Coloring pigment appropriate amount [component D]
Fragrance 0.3
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring further.

Example 16 Cream rinse [component A] part Polyoxyethylene (10) hydrogenated castor oil 1.0
Distearyldimethylammonium chloride 1.5
Stearyltrimethylammonium chloride 2.0
Glyceryl 2-ethylhexanoate 1.0
Cetanol 3.2
Stearyl alcohol 1.0
Methylparaben 0.1
[B component]
Lactic acid bacteria fermented rice powder 15.0 of Production Example 1
1,3-butylene glycol 5.0
Purified water in an amount of 100 parts The components A and B were each heated to 80 ° C. and dissolved uniformly, and then the component B was added to the component A, followed by stirring and cooling to room temperature.

Example 17. Cream shampoo [component A] part N-coconut oil fatty acid methyl taurine sodium 10.0
Polyoxyethylene (3) sodium alkyl ether sulfate 20.0
Lauryldimethylaminoacetic acid betaine 10.0
Palm oil fatty acid diethanolamide 4.0
Methylparaben 0.1
[B component]
Citric acid 0.1
Lactic acid bacteria fermented rice powder of Example 1 15.0
1,3-butylene glycol 2.0
Purified water in an amount of 100 parts The components A and B were each heated to 80 ° C. and dissolved uniformly, and then the component B was added to the component A, followed by stirring and cooling to room temperature.

Example 18 Body shampoo [component A] part N-lauroylmethylalanine sodium 25.0
Palm oil fatty acid potassium liquid (40%) 26.0
Palm oil fatty acid diethanolamide 3.0
Methylparaben 0.1
[B component]
Lactic acid bacteria fermented rice powder 10.0 of Production Example 1
1,3-butylene glycol 2.0
Purified water in an amount of 100 parts The components A and B were each heated to 80 ° C. and dissolved uniformly, and then the component B was added to the component A, followed by stirring and cooling to room temperature.

Example 19. Antiperspirant (pressed powder)
[Component A] Part Chlorhydroxyaluminum 5.0
Zinc oxide 5.0
Lactic acid bacteria fermented rice powder 10.0 of Production Example 1
Amount of total amount of talc to 100 parts [component B]
Squalane 3.0
Perfume Appropriate amount Methylparaben Appropriate amount After thoroughly mixing the A component, the B component dissolved therein was uniformly sprayed and mixed. The powder obtained here was pulverized and then compression molded.

Example 20. Toothpaste [component A] part dicalcium phosphate dihydrate 60.0
Silica anhydride 2.0
Perfume proper amount [B component]
Glycerin 10.0
1,3-butylene glycol 5.0
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
Sodium lauryl sulfate 2.0
Carrageenan 0.3
Methylparaben appropriate amount Saccharin sodium 0.1
Purified water An amount that makes the total amount 100 parts. The component B was mixed, dissolved by heating at 80 ° C, and then cooled to 30 ° C. The component A was added to this and kneaded sufficiently, and then degassed under reduced pressure.

Example 21. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 1.0
Glyceryl monostearate 1.0
Butylparaben 0.1
[B component]
Production Example 9 Lactic Acid Bacteria Fermented Rice Powder 3.0
1,3-butylene glycol 10.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 22. Cream [component A] part Liquid paraffin 5.0
Olive oil 4.0
Paraffin 5.0
Cetanol 2.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Sorbitan monostearate 2.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
1,3-butylene glycol 10.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous cream.

Example 23. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 0.7
Glyceryl monostearate 1.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
Xanthan gum 0.2
1,3-butylene glycol 10.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 24. Lotion [component A] part olive oil 1.0
Polyoxyethylene (5.5) cetyl ether 0.5
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 1.0
Ethanol 5.0
Glycerin 5.0
1,3-butylene glycol 5.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and the milky white lotion was obtained.

Example 25. Essence [component A] part olive oil 1.0
Polyoxyethylene (5.5) cetyl ether 0.5
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria of Production Example 2.0
Ethanol 5.0
Hyaluronic acid 0.3
1,3-butylene glycol 5.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 ° C., component C was added and stirred and mixed, and further cooled to 30 ° C. or lower to obtain a milky white essence.

Example 26. Pack (peel off)
[Component A] Part Polyvinyl alcohol 15.0
Carboxymethylcellulose 2.0
Fermented rice powder of lactic acid bacteria of Production Example 1 5.0
1,3-butylene glycol 5.0
Purified water Amount [component B] that makes the total amount 100 parts
Ethanol 15.0
Perfume Appropriate amount Methylparaben Appropriate amount Component A was mixed and heated to 85 ° C. to dissolve. After cooling this to 50 degrees C or less, B component which was mixed and dissolved separately was added, and it cooled to 30 degrees C or less, stirring.

Example 27. Emulsion An emulsion was obtained in the same manner as in Example 23 except that 3 parts of the lactic acid bacteria fermented rice powder of Production Example 1 was used instead of 3 parts of the lactic acid bacteria fermented rice powder of Production Example 1.

Example 28. Emulsion An emulsion was obtained in the same manner as in Example 23 except that 3 parts of the lactic acid bacteria fermented rice powder of Production Example 1 was used instead of 3 parts of the lactic acid bacteria fermented rice powder of Production Example 1 in the component B of Example 23.

Example 29. Emulsion An emulsion was obtained in the same manner as in Example 23 except that 3 parts of the lactic acid bacteria fermented rice powder of Production Example 1 was used instead of 3 parts of the lactic acid bacteria fermented rice powder of Production Example 1.

Example 30. FIG. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 1.0
Glyceryl monostearate 1.0
Butylparaben 0.1
[B component]
Lactic acid bacteria fermented rice dispersion 15.0 of Production Example 5
1,3-butylene glycol 10.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 31. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 1.0
Glyceryl monostearate 1.0
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
1,3-butylene glycol 10.0
Kojic acid 2.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 32. Emulsion An emulsion was obtained in the same manner as in Example 31 except that 2.0 parts of L-ascorbic acid-2-glucoside was used in the component B of Example 31 instead of 2.0 parts of kojic acid.

Example 33. Emulsion An emulsion was obtained in the same manner as in Example 31 except that 3.0 parts of L-ascorbic acid-2-phosphate magnesium was used instead of 2.0 parts of kojic acid in the component B of Example 31.

Example 34. Emulsion An emulsion was obtained in the same manner as in Example 31 except that 2.0 parts of arbutin was used instead of 2.0 parts of kojic acid in the component B of Example 31.

Example 35. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 1.0
Glyceryl monostearate 1.0
Diisopropylamine dichloroacetate 0.5
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
1,3-butylene glycol 10.0
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and obtained the emulsion.

Example 36. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 1.0
Glyceryl monostearate 1.0
γ-amino-β-hydroxybutyric acid 0.5
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
1,3-butylene glycol 10.0
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 37. Emulsion [component A] part liquid paraffin 5.0
Olive oil 4.0
Squalane 5.0
Polyoxyethylene (20) glyceryl monostearate 1.0
Glyceryl monostearate 1.0
Diisopropylamine dichloroacetate 0.5
Butylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
1,3-butylene glycol 10.0
L-ascorbic acid-2-glucoside 2.0
Purified water Amount of 100 parts [component C]
Fragrance 0.3
After each component A and component B were heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After this was cooled to 50 ° C., component C was added and mixed with stirring, and further cooled to 30 ° C. or lower to obtain a homogeneous emulsion.

Example 38. Liquid foundation [component A] part Stearic acid 2.5
Cetanol 0.5
Polyoxyethylene (20) glyceryl monostearate 2.0
Glyceryl monostearate 2.0
Lanolin 2.0
Squalane 3.0
Isopropyl myristate 8.0
Propylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
Xanthan gum 0.3
1,3-butylene glycol 5.0
Triethanolamine 1.0
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Titanium oxide 8.0
Talc 4.0
Coloring pigment appropriate amount [component D]
Fragrance 0.3
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring further.

Example 39. Cream foundation [component A] part Stearic acid 5.0
Cetanol 2.0
Polyoxyethylene (20) glyceryl monostearate 2.0
Glyceryl monostearate 3.0
Liquid paraffin 5.0
Squalane 3.0
Isopropyl myristate 8.0
Propylparaben 0.1
[B component]
Fermented rice powder of lactic acid bacteria in Production Example 1 3.0
Sorbitol 3.0
1,3-butylene glycol 5.0
Triethanolamine 1.5
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Titanium oxide 8.0
Talc 2.0
Kaolin 5.0
Bentonite 1.0
Coloring pigment appropriate amount [component D]
Fragrance 0.3
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C dispersed uniformly were each heated to 80 ° C., and then the components A were added to the components B and C while stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 degreeC, D component was added and stirred and mixed, and also it cooled to 30 degrees C or less, stirring further.

Example 40. Powder foundation [component A]
Sericite 30.0
Titanium oxide 10.0
Lactic acid bacteria fermented rice powder of Production Example 1 20.0
Zinc stearate 1.0
Bengala 1.0
Yellow iron oxide 3.0
Black iron oxide 0.2
Amount of total amount of talc to 100 parts [component B]
Squalane 7.0
Octyldodecyl myristate 4.0
Sorbitan monooleate 0.5
Methyl paraben Appropriate amount Fragrance Appropriate amount A component A was mixed, then B component separately heated and dissolved was added and mixed uniformly, and the resulting mixture was pulverized with a pulverizer and then compression molded.

Example 41. Bath agent [component A] part ethanol 5.0
Methylparaben 0.2
Yellow No.4 0.1
Fragrance 1.5
[B component]
1,3-butylene glycol 5.0
Lactic acid bacteria fermented rice powder 10.0 of Production Example 1
Purified water Amount of 100 parts [component C]
Disodium hydrogen phosphate appropriate amount B component was heated to 85 ° C. to dissolve and cooled to room temperature, then the solution in which the A component was mixed and dissolved was added thereto, and then C component was added to adjust the pH to 7.

Example 42. Bubble bath [component A] part sodium lauryl sulfate 5.0
Sodium polyoxyethylene lauryl sulfate ether 25.0
Lauric acid ethanolamide 5.0
Glycerin 5.0
1,3-butylene glycol 5.0
Lactic acid bacteria fermented rice powder 10.0 of Production Example 1
Dye proper amount Purified water Amount that makes the total amount 100 parts [component B]
Fragrance Appropriate A component A was heated and dissolved at 80 ° C., then cooled with stirring, added with component B at 50 ° C., and further cooled to 30 ° C. or lower.

Test Example 1 Emulsification stability (part 1)
The emulsion stability of the emulsion obtained by using them as an emulsifier was compared about the lactic acid bacteria fermented rice powder of the manufacture example 1 and the commercially available upper fresh powder (brown rice flour) as a comparative example.
[Test method]
Six types of emulsions having the component composition (unit: part) shown in Table 1 were prepared, and their changes with time were observed.

That is, the component 5 was dissolved in the component 4, and any one of the emulsifiers of the component 2 and the component 3 were added thereto, mixed, and heated to 80 ° C. This was added to one of component 1 oily components heated to 80 ° C., homogenized under the condition of 5000 rpm × 2 minutes, and then cooled to room temperature by water cooling with stirring. Each of the emulsions obtained here is put into a 50 ml screw bottle, and the time-dependent changes in the emulsified state immediately after preparation and the emulsified state when stored at room temperature or 40 ° C. for 3 months are visually observed and evaluated according to the following criteria: did.
◎: Good ○: Very slightly separated after 1 month or more Δ: Slightly separated after 2 weeks to 1 month ×: Completely separated

[result]
The results are shown in Table 2.

  As shown in Table 2, the emulsions (samples Nos. 1, 2, 3, 4 and 5) obtained using the lactic acid bacteria fermented rice powder of Production Example 1 are long-term for any of the oily components listed in Table 1. Give a stable emulsion. On the other hand, when normal pulverized rice pulverized product (upper flour) that has not been subjected to lactic acid bacteria fermentation (sample No. 6) is used, a stable emulsion cannot be obtained.

Test Example 2 Emulsification stability (Part 2)
The influence on the emulsification stability when a thickener was used in combination with lactic acid bacteria fermented rice was investigated.
[Test method]
Four types of emulsions having the component composition (unit: part) shown in Table 3 were prepared, and their changes with time were observed.

  That is, component 5 was dissolved in component 4, and any of component 6 was added to this and mixed. Separately, the mixture of components 2 and 3 and component 1 were each heated to 80 ° C., then the mixture of components 2 and 3 was added to component 1, and homogenized for 2 minutes with Hiscotron (5000 rpm). A mixture of the above components 4, 5, and 6 was added thereto, and the mixture was further homogenized with Hiscotron (5000 rpm) for 1 minute, and then cooled to room temperature with stirring. Each of the emulsions obtained here is put into a 50 ml screw bottle, and the time-dependent changes in the emulsified state immediately after preparation and the emulsified state when stored at room temperature or 40 ° C. for 3 months are visually observed, as in Test Example 1. Evaluation was performed according to the criteria.

[result]
The results are shown in Table 4.

  From the results in Table 4, it can be seen that when a thickener is used in combination with lactic acid bacteria fermented rice, the stability of the resulting emulsion is further improved.

Test Example 3. Emulsification stability (part 3)
The stabilizing effect of the lactic acid bacteria fermented rice of the present invention on the emulsification system was examined.
[sample]
(1) Emulsion of Example 21
(2) An emulsion obtained in the same manner as in Example 21 except that purified water was used in the component B of Example 21 instead of the lactic acid bacteria fermented rice powder of Production Example 9 (Comparative Example)

[Test method]
Each sample was placed in a 50 ml screw bottle, and the emulsified state immediately after preparation and the time-dependent change in the emulsified state when stored at room temperature or 40 ° C. for 3 months were visually observed and evaluated according to the same criteria as in Test Example 1. .

[result]
The results are shown in Table 5.

  As shown in Table 5, the emulsion (Example 21) containing the lactic acid bacteria fermented rice of the present invention has excellent emulsion stability without causing phase separation even during long-term storage, whereas the emulsion of the comparative example. Was not sufficiently stable, and phase separation was observed from the 14th day under storage conditions of 40 ° C.

Test Example 4 Inhibition of intracellular tyrosinase activity [Test method]
Cultured B16 mouse melanoma cells were seeded at 1 × 10 ⁴ cells / well in a 96-well microplate, and in an Eagle's minimum essential medium (MEM) containing 10% calf serum (FBS) under conditions of 37 ° C. and 5% CO ₂ . After pre-culture for 1 day, the culture solution is replaced with 10% FBS-containing Eagle MEM to which the 10% aqueous solution (sample solution) of the lactic acid bacteria fermented rice powder of Production Example 1 is added to a concentration of 5, 10 or 20%. And cultured for 2 days under the same conditions.
Next, after removing the culture solution and adding a 5 mM L-dopa or 0.2% MTT to the cell treatment solution to which the surfactant (TritonX-100) was added, a tyrosinase reaction was performed at 37 ° C. Using a microplate reader (Model 1450, manufactured by Bio-Rad), the dopa value was measured at a wavelength of 490 nm and the MTT value was measured at 570-630 nm.
For comparison, the same test was performed when 2 mM kojic acid was added instead of the sample solution and when no sample was added (blank).

[result]
The dopa values obtained in the above test are shown in FIG. 1, and the MTT values are shown in FIG.
From the results of FIGS. 1 and 2, it can be seen that the lactic acid bacteria fermented rice of the present invention significantly suppresses the intracellular tyrosinase activity without being accompanied by a decrease in the cell activity.

Test Example 5. Pigmentation Inhibition Test The in vivo whitening effect of lactic acid bacteria fermented rice was evaluated by a pigmentation inhibition test using guinea pigs.
[Test method]
The body hair of length 60 mm × width 30 mm in the center of the back of a colored guinea pig (male, 8 weeks old) was shaved, and the part was divided into two on the left and right. In one of these compartments, a solution (sample solution) in which the lactic acid bacteria fermented rice powder of Production Example 1 was dissolved in purified water to a concentration of 5.0%, and purified water as a control, 5 ml once each in the morning and evening, respectively. Each day for 6 days, and the application site was irradiated with UV-B of 500 mJ / cm ² once a day just before morning application, and the state of pigmentation of the irradiation site was visually observed in the evening of the 6th day, Evaluation was made according to the following criteria.

[Evaluation criteria for pigmentation]
-: No pigmentation ±: Minor pigmentation +: Mild pigmentation 2+: Moderate pigmentation 3+: Severe pigmentation observed

[result]
The results are shown in Table 6.

  As is apparent from the results in Table 6, the lactic acid bacteria fermented rice of the present invention has an effect of remarkably inhibiting pigmentation on the skin based on exposure to ultraviolet rays.

Test Example 6. Acute toxicity Lactic acid bacteria fermented rice powder of Production Example 1 was orally administered to 5 males and 5 females, and no deaths or abnormalities were observed.

Test Example 7 Skin irritation (part 1)
Each of the following components was kneaded with JP NP hydrophilic petrolatum to a concentration of 5% and used as a sample.
(1) Fermented rice powder of lactic acid bacteria of Production Example 1 (invention sample)
(2) Polyoxyethylene (20) sorbitan monooleate (Comparative sample a)
(3) Lipophilic glyceryl monostearate (Comparative sample b)
(4) Glycerin oleate (Comparative sample c)
(5) Polyoxyethylene (5) lauryl ether (Comparative sample d)

[Test method]
Five adult males aged 20 to 50 years were used as subjects, the inner side of each upper arm was wiped with ethanol to remove sebum, and 0.2 g of each sample was applied to the aluminum plate of the fin chamber. Affixed. After 24 hours, the fin chamber was removed, and the degree of skin irritation was determined by the method and criteria described below.

[Judgment]
After 1 hour, 24 hours and 48 hours after removing the patch, the state of erythema and edema at the applied site was visually determined based on the following “skin irritation criteria by dreze method”, and the average value of 5 subjects was calculated. Asked.
(Erythema)
Score skin condition 0: No erythema 1: Extremely mild erythema 2: Clear erythema 3: Moderate to strong erythema 4: Light crust formation in deep crimson erythema (edema)
Score skin condition 0: No edema 1: Extremely mild edema 2: Clear edema (distinguishable from surroundings)
3: Moderate edema (swelling of 1 mm or more)
4: Strong edema (further spread around)

（注）５名の平均 [result]
The results are shown in Table 7.

(Note) Average of 5 people

  The active agents a to d used as comparative samples in this test are said to be relatively safe and are widely used for emulsification of cosmetics, but as is apparent from the results in Table 7. The lactic acid bacteria fermented rice powder of the present invention is much safer than those active agents and has less skin irritation.

Test Example 8. Skin irritation (part 2)
Each of the following components was kneaded with JP NP hydrophilic petrolatum to a concentration of 5% and used as a sample.
(1) JP Hydrophilic Petrolatum (control)
(2) Fermented rice powder of lactic acid bacteria of Production Example 1 (invention sample)
(3) Arbutin (Comparative sample a)
(4) Kojic acid (Comparative sample b)

[Test method] and [Judgment]
The same method and test criteria as in Test Example 7 were used.

（注）５名の平均 [result]
The results are shown in Table 8.

(Note) Average of 5 people

  The whitening agents of comparative samples a and b used for comparison in this test are widely used for whitening cosmetics because of their relatively high safety, but as is clear from the results in Table 8, the present invention The lactic acid bacteria fermented rice has less skin irritation than these conventional whitening agents, and is extremely safe.

Test Example 9 Monitor test (Part 1)
Usability and safety of the emulsion of Example 2 (using lactic acid bacteria fermented rice alone) and the emulsion of Example 10 (combined with lactic acid bacteria fermented rice / thickener) obtained using the lactic acid bacteria fermented rice of the present invention as an emulsifier Irritation etc.) were evaluated by an actual use test with a monitor.

[Test method]
Twenty randomly selected women of 20-40 years old were used as panelists, and the emulsions of Example 2 and Example 10 were applied to the facial cheeks twice a day in the morning and evening for 5 days separately at different times of use. The feeling of use, irritation and the like were evaluated for each of the following items.
Evaluation is based on a five-step evaluation (A: good, B: slightly good, C: normal, D: slightly bad, E: bad) for use feeling and skin condition, and a three-step evaluation (A: No stimulation, B: Uncomfortable, C: Stimulated).
(Feeling of use)
(1) Feel taken by hand
(2) Elongation during application
(3) Smoothness during application
(4) Permeability (permeability)
(5) Feel after application (skin condition)
(6) Skin condition after application (irritant)
(7) Stimulation during application
(8) Stimulation after application

[result]
The results are shown in Table 9 and Table 10.

  As shown in Table 9 and Table 10, the emulsions of Example 2 and Example 10 prepared using lactic acid bacteria fermented rice as an emulsifier have both been highly evaluated in the feeling of use, and the skin irritation is not at all. I was not able to admit.

Test Example 10 Monitor test (Part 2)
About the cream rinse of Example 16 which mix | blended the lactic acid bacteria fermented rice of this invention, and the cream rinse (comparative example) obtained using purified water instead of the lactic acid bacteria fermented rice powder in Example 16 for comparison The effect on hair was investigated by a head test.
[Test method]
Twenty women aged 20-40 years selected at random were used as panelists, and the cream rinses of Example 16 and Comparative Example were used on the hair every day. After 10 days, combing, hair mass, and hair shine Was evaluated based on the following evaluation criteria.

(Comb street)
A: Remarkably improved B: Improved C: Unchanged D: Slightly worsened E: Remarkably worsened (hair mass)
A: Remarkably improved B: Improved C: Unchanged D: Slightly worse E: Remarkably worse (glossy hair)
A: Remarkably improved B: Improved C: Unchanged D: Slightly worse E: Remarkably worse

[result]
The results are shown in Table 11.

As is clear from the results in Table 11, according to the cream rinse containing the lactic acid bacteria fermented rice of the present invention, the combing path becomes good based on the water retention / moisturizing power, hair protecting action, etc. of the lactic acid bacteria fermented rice of the compounding ingredients. At the same time, the hair quality is kept healthy and favorable.
Moreover, the cream rinse of the present invention showed foaming that was creamy and soft to the touch, and was highly evaluated for the feeling of use.

Test Example 12 Monitor test (3)
About the following samples, the inhibitory effect with respect to skin pigmentation and skin irritation were investigated by the monitor test.
[sample]
(1) Emulsion of Example 2 (Example of the present invention)
(2) Emulsion obtained in Example 31 using purified water instead of lactic acid bacteria fermented rice powder of Production Example 1 (Comparative Example)
(3) Emulsion obtained by using purified water instead of lactic acid bacteria fermented rice powder of Production Example 1 in Example 2 (control example)

[Test method]
Twenty randomly selected women aged 18 to 50 years were used as subjects, and each emulsion was applied to the left upper arm twice a day (morning and evening) for 1 month. The erythema of the skin was visually observed and evaluated based on the following evaluation criteria.

[Evaluation criteria]
(Pigmentation)
A: No more B: Clearly less C: Some less D: Little change E: More (red spot)
A: No difference from the control example B: Little difference from the control example C: Some erythema is noticeable compared to the control example D: Equivalent erythema is noticeable compared to the control example E: Erythema is clearly seen compared to the control example stand out

[result]
The results are shown in Table 12.

  As shown in Table 12, the emulsion formed by blending the lactic acid bacteria fermented rice of the present invention has an excellent anti-pigmentation effect, and has little irritation to the skin and high safety.

FIG. 1 is a graph showing the dopa value of each sample of Test Example 4 (vertical axis: dopa value). FIG. 2 is a graph showing the MTT value of each sample of Test Example 4 (vertical axis: MTT value).

Claims (2)

A tyrosinase activity inhibitor comprising lactic acid bacteria fermented rice obtained by fermenting rice with lactic acid bacteria. A cosmetic comprising the tyrosinase activity inhibitor according to claim 1.

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