JP2006232763A - Bamboo grass extract-containing composition, cosmetic and food and drink containing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a physiologically active composition by paying attention to the cell activating action, flood purifying action, blood flow ameliorating action, antiulcer action, and active oxygen-elimination action of an extract of bamboo grass and using an extract of soybean and/or an extract of Juncus in combination to obtain a fermented liquor by Bacillus subtilis, and a cosmetic and a food and drink containing the same. <P>SOLUTION: The composition comprises a fermented liquor obtained by fermenting an extract of bamboo grass, an extract of soybeans and/or an extract of Juncus with Bacillus subtilis. The cosmetic for preventing rough dry skin comprises this composition. The health food and drink comprises this composition. The composition, cosmetic, and food and drink use Sasa senanensis or Sasa veitchii as the bamboo grass. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a composition comprising a fermented liquid obtained by fermenting a koji extract, a soybean extract and / or a rush extract with Bacillus natto, and a cosmetic and a food or drink containing the same.

Bamboo and Sasa friends are usually classified as gramineous, but there is also the idea of making the bamboo family independent. Generally, the small one is called Sasa (Poaceae), and the large one is called bamboo. From a botanical point of view, bamboo is the one that the bamboo shoot peels (scabbard) as it grows, and the one that remains on the stem until the skin remains is called sasa. Bamboo (bamboo) and sasa (bamboo) are both native to Japan and have many types of long stems. Bamboo, a bamboo companion, is native to the south and has no underground stems. Lignin, a component of Sasa, is the main component of trees and grasses, and is a component that fills and connects plant cells. Increase immunostimulatory action. Moreover, arabinoxylan is a polysaccharide in which arabinose and xylose are bound, and is a component that is abundant in the grass family, and is said to have a function of dramatically increasing the activity of NK cells in lymphocytes. Kumai 笹 S. senanensis contains 24 kinds of amino acids, which are the main components of proteins. Among them, seven of the eight essential amino acids that can only be taken from food are included because they cannot be synthesized in the body. In addition, arabinoxylan, lignin, flavonoids and other components are included. Cell activation, blood purification, blood flow improvement, anti-ulcer, active oxygen removal, Helicobacter pylori eradication, antibacterial, anti-inflammatory There are reports that it works.

In other words, acupuncture has long been used as a folk medicine. Samurai also appears in the book “Honso net mesh”, which is said to have organized vegetation written in the Ming era of China. Black-baked salmon, roasted potatoes, and rice cakes that have been used for external application of the juice are various such as colds, diarrhea, eye diseases, scratches, cuts, sores, skin rashes such as rash, bad breath prevention, and gynecological diseases. It is said that it was effective for various symptoms. The antibacterial effect of candy has long been noticed by Japanese people, and has been firmly rooted in daily life and celebrations as sushi, bun dumplings, and sake. In particular, Kumai rice cake is rich in vitamins, and Kumai rice cake contains 8 types of water-soluble substances such as choline, which is known for strengthening and strengthening liver function including vitamin B, which is indispensable for the prevention of stomatitis. It has also been found that it contains sex vitamins. In addition, it has been discovered that it contains a substance called “lignin” that activates cells called macrophages responsible for immunity in the human body, and it is attracting attention that it may have anticancer effects. Macrophages have the property of eating harmful substances that have invaded the body, and are expected to be effective against viruses and influenza viruses that are suspected of causing cancer. In addition, among the components of sputum, the sugar “arabinoxylan” seems to be attracting attention because it has recently been found that this substance activates immunity.

The leaves of Sasa veitchii are dried, leaving only the active ingredients, and adding heat to extract the leaves of Kumazasa so that it is easy to extract. There are also reports that it can be obtained. Kumazasa Extract is rich in Sasa polysaccharides that contain components such as glucose, mannose, and arabinose that are often deficient in the human body. There is also a report that this Sasa polysaccharide wraps cells firmly and repairs damaged cell membranes. Active ingredients such as chlorophyll, polysaccharides, and lignin contained in bear moths go around the body with blood circulation and show effects. As for the effects and effects, there are reports of recovery from fatigue, loss of appetite, and the like.

Patent documents relating to the utility of Sasa (笹) include the following.

Japanese Patent Application Laid-Open No. 2004-292404 (Patent Document 1) is effective in improving obesity by inhibiting the absorption of diet-derived carbohydrates and preventing accumulation in whole body or local adipose tissue, and flavor. The present invention provides a carbohydrate absorption inhibitor and food that are easy to take with daily meals. It is achieved by a carbohydrate absorption inhibitor characterized by containing roasted mulberry leaves and the following Kampo-derived material (a). (A) Saddle and at least one selected from the following.
Yamasuko, bellflower, ginseng, chuchu tea, chenz, gardenia, turmeric, kumaromi, gymnema, light load, ginger, jujube, malt, licorice, hub tea. Is disclosed.

Japanese Patent Application Laid-Open No. 2004-161621 (Patent Document 2) provides means for inhibiting keratinase in the treatment of the skin or its surrounding tissue. Provided is an extract of a plant belonging to the family Gramineae, such as Moso bamboo, mushroom, nematode, kokutiku or kosasakusa, preferably an extract comprising an alcohol and / or water extract or a solvent removed product thereof. The keratinase inhibitor is excellent in the inhibitory action of SH oxidase among keratinases. Hair removal can be performed quickly by including the keratinase inhibitor in a cosmetic and using it for pretreatment or posttreatment of the hair removal site. Moreover, the keratinase inhibitor is contained in cosmetics, administered to the keratinization-promoting part as a pretreatment, and then the skin external preparation containing the active ingredient is administered, thereby enhancing the permeability of the active ingredient. I can do it. It is disclosed.

Japanese Patent Application Laid-Open No. 2004-154108 (patent document 3) includes leaves, plants (biwa tree, oak tree, mulberry tree, pine tree, ginkgo tree, tea leaf, mugwort root) leaves, roots, etc. Steaming in a kettle to make charcoal and carbon as a powdered food material. Bamboo leaves, plant leaves, and roots are all made into powdery food ingredients, and some of the ingredients are mixed properly, or all food ingredients are mixed and mixed into salt, mayonnaise, honey, etc. A health food that is easy to eat and its manufacturing method are disclosed.

JP-A-2003-225067 (Patent Document 4) provides a method for producing edible processed leaves that can easily reduce the residual amount of lye. Provided is a method for producing an edible processed leaf, the method comprising a step of treating a leaf to be processed with a tannin degrading enzyme. Preferably, the method includes a step of supplying a phosphate solution to the processed leaf after the enzyme treatment step. Moreover, it is preferable to have the process of boiling a to-be-processed leaf before and / or after an enzyme treatment process. According to these methods, tannin, which is one of the main components of lye from the leaves, is decomposed by the enzyme, so that the tannin content of the processed leaves is effectively reduced. Therefore, the occurrence of a discolored portion such as brown or brown in the food portion in contact with the processed leaf is reduced. The edible processed leaf is any one of oak, cherry, sankira, oyster and sasa. It is disclosed.

As is well known in Japanese Patent Laid-Open No. 2003-189803 (patent document 5), various health drugs are commercially available and effective in recent years for the purpose of preventing and improving adult diseases and lifestyle-related diseases. However, each of the various health drugs is expensive, and if it is to be taken in a continuous whistle, it is necessary to maintain will. Therefore, the present invention can coat rice with the addition of various health drugs and pigments on the surface of the rice, so that rice with a medicinal component dissolved can be made at the time of cooking. There is also an effect as a medical food.
Cereals 1, 2 and brown rice 3, 5, 7 minutes, germ rice, polished rice, lettrel rice, etc. In addition, on the surface of rice that has been washed, kumar extract, turmeric, propolis, agaricus, collagen, fruit juice papaya extract, etc. , Medicinal rice that is coated by adding a health agent containing a medicinal ingredient and a pigment in a mixture of water and dipping or spraying. Is disclosed.

Japanese Patent Application Laid-Open No. 2003-79339 (Patent Document 6) discloses a method for widely preventing lifestyle-related diseases and ingesting nutrients that are apt to be deficient in modern people in a balanced manner, thereby strengthening the immunity of the whole body and self-healing power. To increase. Green tea, puer tea, turmeric, barley young leaf, beer yeast, oligosaccharide, skim milk, protein, spirulina, brown rice, mugwort, corn and wheat, black soybeans, oolong tea, kelp, hub tea, ganoderma, kumaboshi, bamboo leaf, amachazul , Sesame, safflower, aloe, ashitaba, kokushi, guava, and dokudami. Is disclosed.

JP-A-2003-61612 (Patent Document 7) is intended to provide a β-glucan, which is a physiologically active substance contained in Agaricus koji, and a fermented liquid for health food using medicinal effects contained in plants. Thus, it activates living cells and blood circulation and is useful for antitumor action and treatment of lifestyle-related diseases and trauma. Agaricus persimmon, ginkgo, criticism, Japanese cedar, walnut, kuzuha, persimmon, almond, kuzu powder, sesame, chestnut leaves, persimmon leaves, persimmon leaves, beech leaves, persimmon leaves, mulberry, persimmons and rice bran, apple cider vinegar Furthermore, a fermented liquid for health foods containing a bioactive substance containing β-glucan, protein, various vitamins, and various minerals such as calcium and iron as a main ingredient is disclosed.

In JP-A-2002-335888 (Patent Document 8), old rice or old rice is effectively used to provide a health food with a balanced nutrition, and an anticancer agent or feed is adjusted. A solution obtained by extracting bamboo and bamboo leaves with an acid / alkaline solution is added to old rice, old-aged rice, or foreign rice to make green rice, which is then cooked to make nigiri rice. By this treatment, a nigiri rice with enhanced amino acids and vitamins can be obtained. In addition, non-chlorale, chlorella, enzyme, ganoderma spore, rahan fruit, fermented okara, stevia tea powder, fermented yew leaves, rice cake, tea powder and seasoning, spice, miso, soy sauce powder are mixed into a film form using fermented starch as the base material Make the surrogate seaweed that has been processed into a healthy food by wrapping the nigiri rice. In addition, health drinks, anticancer drugs, and feeds are prepared by blending Rahan fruit and ganoderma spores. Collecting and neutralizing the components of bamboo and bamboo leaves that have been dissolved by immersing bamboo and bamboo leaves in acid-alkaline water, and then adding PH to white rice, brown rice, old rice, and foreign rice in the separated liquid Adjusted and infiltrated green rice is dried to make nutritionally balanced rice, and if necessary, add non-chlorella, rahan sugar powder enzyme, ganoderma spore as a scavenger agent, add vitamins and essential amino acids, and boil further Nigiri rice processed and fermented starch with non-chlorella, chlora, seaweed, iwa nori, green paste, green tea powder, rahan fructose powder, flavor, seasoning, spice, fermented okara, essential amino acids and thin paper Healthy Nigiri Rice, Health Food, Healthy Beverage, Healthy Sweets, Healthy Beverage, and Feed. A compound anticancer drug that contains ganoderma spore, tachinan saponin, tea catechin, non-chlorella, rakan fructose, starch powder, pyrethroid fermented okara powder, and fragrance. Similarly, non-chlorella, arahan fructose, and ganoderma spores are added to vitamins and essential amino acids. Is disclosed.

JP-A-2002-212009 (Patent Document 9) obtains a highly safe antifungal agent without being affected by pH and other compounding ingredients, and further exhibits sufficient antibacterial activity, thereby ensuring safety. An antibacterial hypoallergenic cosmetic is obtained that is high and not only mildly irritating to the skin but also does not cause discomfort during use. One or more selected from acylcarnitine and a salt thereof is contained as an antifungal agent, and (A) paraoxybenzoate, phenoxyethanol, Photosensitive Element 101, Photosensitive Element 201, Photosensitive Element 401 No., hinokitiol, N-long chain acyl basic amino acid derivative and acid addition salt thereof, and / or (B) one or more antibacterial plant extracts It is made into an antibacterial hypoallergenic cosmetic. (B) is Ginkgo (Ginkgo) genus Sasa (Sasa) genus, Job's tears (Coix) genus, Kan'aoi (Asiasarum) genus Hypericum (Hypericum) genus, birch (Betula) genus, arnica (Arnica) genus, chamomile (Matricaria ) genus, wormwood (Artemisia) species, burdock (Arctium) genus, calendula (calendula) genus, knapweed (centaurea) genus, Roman chamomile (Anthemis) genus Coptis (Coptis) genus, laurel (Laurus) genus, mulberry (Morus) genus, Humulus lupulus (Humulus) genus, Yamahakka (Isodon) genus, skullcap (Scutellaria) genus Salvia (Salvia) genus, shiso (perilla) genus, Ibuki thyme (Thymus) species, peppermint (mentha) species, western Yamahakka (Melissa) Genus, Rosmarinus genus, Lavandula genus, Tilia genus, Honeysuckle ( Lonic era ), fennel ( Foeniculum ), genus Cnidium , tea ( Thea sinensis L.), Houttuynia , Aesculus , cherry ( Prunus ), rose, Rosa ( Sanguisorba ), Amaranthus genus, Geranium genus, Syzygium genus, Paeonia genus, Glycyrrhiza genus, Sophora genus, Hamamelis genus, Phellodend ) genus Zanthoxylum (Zanthoxylum) genus, purple (Lithospermum) genus, comfrey (Symphytum) genus Forsythia (Forsythia) genus aloe (aloe) genus, one selected from the group consisting of plants belonging to Polygonatum (Polygonatum) genus An antibacterial hypoallergenic cosmetic comprising a seed or two or more plant extracts. Is disclosed.

Japanese Patent Laid-Open No. 2001-314171 (Patent Document 10) aims to provide a kumaroku dietary supplement that can enjoy all the effects related to the beauty and health of kumaraku and a method for producing the same. Moreover, it aims also at providing the preservative which uses a kumagoi detergent as a raw material, the kumagome cosmetics, these manufacturing methods, and these kumagi. Fine powder of Kumagusu charcoal, fine powder obtained by drying components of Kumagusu, dried bamboo vinegar extracted from smoke when burning Kumagusi at 250 ° C to 300 ° C, fine garlic, Kumagusu dietary supplement characterized by containing sperm egg yolk. The bamboo vinegar is baked at a temperature of 1000 ° C or higher to make fine powder A of kumabuchi activated charcoal, the deposit made by brewing kumabuchi is dried to fine powder B, and bamboo vinegar from the smoke when kumabuchi is burned at 250 ° C to 300 ° C A method for producing a cucumber nutraceutical supplement comprising collecting and purifying the liquid, and mixing and drying the fine powder A, the fine powder B, the bamboo vinegar liquid, fine garlic and sperm egg yolk. It is characterized by containing boiled soup made from bamboo vinegar extracted from the smoke produced when burning kumabuchi at 250 ° C to 300 ° C, boiled kumabuchi, bonito, senburi, hiwa and yam, chemical soda, and kumabuchi activated carbon. Kumagusu cosmetics. It is obtained by adding bamboo vinegar extracted and purified from the smoke of Kumagusu when burned at 250 ° C to 300 ° C to Kumagusu, Mochi, Senshu, Hiwa and dried yam. A method for producing a kumabuchi cosmetic product, comprising mixing a soy sauce, a chemical soda and a kumabuchi activated carbon, adding water and waste oil, and simmering in a container for a predetermined time. Is disclosed.

Japanese Patent Application Laid-Open No. 2001-252047 (Patent Document 11) includes at least one kind of grain selected from red rice, black rice, millet, millet, at least one kind of beans selected from black beans, red beans, mung beans, taro, A fermented food obtained by fermenting a raw material containing at least one root vegetable selected from burdock and pokeweed and at least one seed selected from walnut, acorn, chestnut, and horsetail. At least one kind of grain selected from red rice, black rice, millet, millet, at least one kind of beans selected from black beans, red beans, green beans, at least one kind of root vegetables selected from taro, burdock, pokeweed, and walnuts At least one seed selected from corn, acorn, chestnut, and apricot, at least one leaf selected from red mulberry, sasa, perilla, mugwort, and at least one mushroom selected from ganoderma, shiitake, yamabushitake Fermented food obtained by fermenting raw materials containing Fermented food in which the fermentation includes saccharification reaction by koji and lactic acid fermentation. Fermented food in which the fermentation further includes alcohol fermentation. Is disclosed.

JP 2001-122765 A (Patent Document 12) provides a “active oxygen scavenger” that is safe and stable and eliminates active oxygen causing various aging and diseases, The purpose of this is to provide an excellent anti-aging cosmetic by blending it into a cosmetic, and to further open the way to a wide range of applications in the fields of medicine and food. By containing a plant extract having an “active oxygen scavenging action” found in water, a lower alcohol aqueous solution and / or an extract extracted from various plants as an active ingredient, an “active oxygen scavenger” and It was decided to make up “cosmetics”. Hibiscus, Aloe, Daio, Yellow spirit, Walrus, Prolonged grass, Sanshishi, Japanese apricot bark, Kudzu root, Psycho, Nematode, Soujutsu, Thin-leafed leaf, Bakuryo, Licorice, Peonies, Hot pepper, Half-summer, Toki, Keiko, Tenyaku, Huangren , Peony skin, gentian, pentaploid, assembly, ganoderma, mahuang, jaundice, apricot kernel, psoriasis, lysins, dragonfly, cinnamon, turmeric, cypress, cypress, ground yellow, garlic, sage, oregano, rosemary, laurel, celery, thyme, Tarragon, onion, nutmeg, mace, clove, wasabi, sabori, basil, chili, bean tea, black tea, green tea, bamboo leaf, coffee, too, bee, wormwood, kumasasa, wolfberry, yabusotetsu, shiitake, ginkgo, hijiki, Water or lower arco from each plant consisting of Igisu, Kombu, Arame, Oniwakame Selected from one or both of a group of various plant extracts extracted with an aqueous solution of alcohol or lower alcohol and a compound group consisting of tannic acid, 2-hydroxy-4-methylbenzophenone-5-sulfate An active oxygen scavenger comprising one or more active ingredients as active ingredients. A cosmetic comprising the active oxygen scavenger described above as an active ingredient. Is disclosed.

JP-A-2001-48802 (Patent Document 13) describes that diabetes can be improved by taking it easily on a daily basis, not as a therapeutic agent used in the guidance of a doctor. As an active ingredient, a hot water and / or alcohol extract from leaves of the family Lamiaceae and / or Rosaceae and a hot water extract from bear moth in a dosage form such as a capsule, Fish oil such as DHA was used as a filler or additive so that the active ingredient could be taken together. A health aid effective for diabetes, characterized by having a hot water extract and / or an alcohol extract from leaves of a family Lamiaceae and / or Rosaceae and a hot water extract from a bear cocoon Food. Is disclosed.

Japanese Patent Application Laid-Open No. 11-318386 (Patent Document 14) discloses a functional food excellent in taste and texture, containing three types of functional food materials composed of koji extract, plum extract and honey as main components. A manufacturing method is provided. The koji extract and the honey are sufficiently stirred and mixed at a temperature of 80 to 90 ° C., and then the koji extract, plum extract and A method for producing a functional food containing as a main component a food material having three types of physiologically active functions composed of honey, and fatigue recovery, digestive function promotion, blood purification, antiallergy, cell activation obtained by the method Functional foods that contribute to By treating the bamboo leaves of the bamboo genus Sasa with a metal compound having a complexing ability, the magnesium ion of the chlorophyll compound contained in the bamboo leaves is replaced with the metal in the metal compound. A functional food characterized by being an extract obtained by concentrating an extract containing a water-soluble metal chlorophyllin alkali metal salt obtained by hydrolyzing and extracting with an alkali metal hydroxide. A koji extract characterized in that koji extract and honey are sufficiently stirred and mixed at a temperature of 80 to 90 ° C., and then stirred and mixed while gradually adding an aqueous solution of plum extract at 80 to 90 ° C. to obtain a uniform mixture. A method for producing a functional food comprising, as a main component, a food material having three physiologically active functions consisting of ume extract and honey. Is disclosed.

Japanese Patent Application Laid-Open No. 11-266785 (Patent Document 15) describes a green tea paste that can be used to improve and stabilize the quality of various foods while preventing the discoloration and aroma deterioration of tea leaves and utilizing the functions of green tea. provide. Green tea paste with Sasa and / or pine leaf, bark or resin extract. In a preferred embodiment, the green tea paste is mixed with one or more selected from sodium ascorbate, magnesium chloride, sodium carbonate and cyclodextrin. Furthermore, green tea paste having an effect of preventing aging of starch of wheat products can be obtained by mixing an improving agent containing a phosphoric acid compound and an organic acid. It is disclosed.

In JP-A-11-187844 (Patent Document 16), the powder of moss and Agaricus blazei and the extract extract are mixed to bring out a synergistic effect of both forces compared to a single product, Seeking improved functionality of food. The main component is a mixture of moss powder and extract and Agaricus blazei powder and extract extract. However, there are differences in characteristics between mosses and Agaricus blazei (mushrooms). In particular, Agaricus blazei lacks palatability, and the ingredients undergo severe aging, and powders and extract extracts with a solid content of 20% or less are not suitable for long-term storage. In the present invention, the main thing of food functionality of both moss and Agaricus blazei is that the component centered on polysaccharides enhances immunity. The mixture of both powders and extract extracts was able to improve functionality compared to when they were used alone. It is disclosed.

Japanese Patent Application Laid-Open No. 9-238615 (Patent Document 17) discloses a health nutrition food in which horse oil is mixed with one or more nutrients. A health nutrition food, wherein the nutrient is a mixture of garlic, carrot, calcium, squalene and soybean oil. Furthermore, shiitake mycelium culture extract, reishi, kuzuha extract, cordyceps, bear extract, matcha tea / konbu, vitamin B1, vitamin B6, glucose, chlorella, powdered suppon, vitamin B12, folic acid, alginic acid, catechin, licorice extract, glycyrrhizin, Chlorella, black tea, tannin, whey (whey), vitamin C, propolis, ginkgo biloba extract, γ-oryzanol, sesaminol, soybean saponin, vitamin E, vitamin B2, isomalt-oligosaccharide, galacto-oligosaccharide, xyl sucrose, xylo-oligosaccharide , Chitosan, glycomacropeptide, corn fiber, soybean oligosaccharide, bifidobacteria, hemicellulose, soybean peptide, inositol, casein phospeptide, lactic acid bacteria, vitamin D, heme iron, opioid peptide, gymnemic acid, wheat fiber, rice bran, malto A health and nutritional food containing one or more selected from oligosaccharides and hemicelluloses. Is disclosed.

Japanese Patent Application Laid-Open No. 6-24937 (Patent Document 18) discloses an “active oxygen scavenger” that is safe and stable and eliminates active oxygen causing various aging and diseases, active oxygen and ultraviolet light. "Mucopolysaccharide fragmentation inhibitor" that prevents aging of human skin (skin) due to, etc. and peroxidation of sebum secreted to the skin (skin) by active oxygen to prevent skin (skin) Providing “antioxidants” to prevent aging, providing superior anti-aging cosmetics by blending them into cosmetics, and further developing ways to be widely applied to the medical and food technology fields With the goal. Useful for "mucopolysaccharide fragmentation inhibitory action", "reactive oxygen scavenging action" and / or "antioxidant action" found in water, lower alcohol aqueous solution and / or extracts extracted with lower alcohol from various plants Each of them contains a plant extract as an active ingredient, thereby constituting a “mucopolysaccharide fragmentation inhibitor”, “active oxygen scavenger”, “antioxidant”, and “cosmetic”. Ryutan, Kyoukyo, Hibiscus, Aloe, Daio, Yellow spirit, Walnut, Prolonged grass, Sanshishi, Satsuma umehide, Kuzune, Psycho, Senkyu, Light-leaved leaf, Bakuryo, Licorice, Peonies, Yokuinin, Hot pepper, Half-summer, Toki, Katsura, Yellow Ream, peony skin, gentian, peony, pentaploid, assembly, genus shoko, mahuang, jaundice, ougon, cinnamon, turmeric, goshyu, sage, oregano, rosemary, laurel, tarragon, onion, nutmeg, clove, wasabi, sabor, basil, Various plant extracts extracted from water, lower alcohol, or lower alcohol aqueous solution from each plant consisting of chili, bean tea, black tea, green tea, bamboo leaf, coffee, Sukina, bee, wormwood, kumasasa, wolfberry, yabusotetsu, shiitake Group of substances, and L-cysteine, glutathione, Of a compound group consisting of nitritol, gallic acid, potassium sorbate, acetylacetone, triethanolamine, tannic acid, 4-t-butyl-4'-methoxy-dibenzomethane, 2-hydroxy-4-methylbenzophenone-5-sulfate A mucopolysaccharide fragmentation inhibitor comprising one or more selected from either one group or both groups as an active ingredient. Hibiscus, Aloe, Daio, Yellow spirit, Walrus, Prolonged grass, Sanshishi, Japanese apricot bark, Kudzu root, Psycho, Nematode, Soujutsu, Thin-leafed leaf, Bakuryo, Licorice, Peonies, Hot pepper, Half-summer, Toki, Keiko, Tenyaku, Huangren , Peony skin, gentian, pentaploid, assembly, ganoderma, mahuang, jaundice, apricot kernel, psoriasis, lysins, dragonfly, cinnamon, turmeric, cypress, cypress, ground yellow, garlic, sage, oregano, rosemary, laurel, celery, thyme, Tarragon, onion, nutmeg, mace, clove, wasabi, sabori, basil, chili, bean tea, black tea, green tea, bamboo leaf, coffee, too, bee, wormwood, kumasasa, wolfberry, yabusotetsu, shiitake, ginkgo, hijiki, Water or lower arco from each plant consisting of Igisu, Kombu, Arame, Oniwakame Selected from one or both of a group of various plant extracts extracted with water or a lower alcohol aqueous solution and a compound group consisting of tannic acid, 2-hydroxy-4-methylbenzophenone-5-sulfate An active oxygen scavenger comprising one or more active ingredients as active ingredients. Hibiscus, aloe, dio, yellow spirit, walrus, protracted grass, ume plum skin, kudzu root, nematode, giant shrimp, thin-leaved leaf, licorice, peony, pomegranate, cinnamon, cinnamon bark, ten medicines, yellow ream, peony skin, gentian, pentaploid, assembly Genokosho, jaundice, dry melon, crabs, persimmon, garlic, sage, oregano, rosemary, laurel, celery, thyme, tarragon, nutmeg, mace, clove, wasabi, sabor, basil, chili, bean tea, black tea, green tea, Water or lower alcohol or lower than each plant consisting of bamboo leaf, coffee, too much, bee, wormwood, amachazuru, kumasasa, wolfberry, jab cycad, shiitake, hijiki, seaweed, squirrel, kombu, arame, sea urchin, blue seaweed Selected from various plant extract groups extracted with aqueous alcohol solution Antioxidant agent characterized by containing one or two or more as an active ingredient. A cosmetic comprising one or more selected from the group consisting of the above mucopolysaccharide fragmentation inhibitor and antioxidant as an active ingredient. Is disclosed.

Japanese Patent Laid-Open No. 5-56772 (Patent Document 19) describes a health that is easy to drink and has a healthy health that is made of medicinal plants that have had a useful medicinal effect but have a problem in flavor and have not been widely drunk. Served as tea.
Medicinal plants such as persimmon, dokudami, figs, bears, pine, mugwort, under snow, aloe, loquat, mulberry, woogi, pearl barley, wolfberry, wolfberry, 50-99% by weight, sweet tea 1-50 Consists of a mixture with weight percent. A health tea comprising a mixture of 50 to 99% by weight of a medicinal plant and 1 to 50% by weight of sweet tea.
A health tea characterized in that the medicinal plant is at least one of aloe, loquat, mulberry, mugwort, pearl barley, wolfberry, embellished buds, dokudami, figs, bears, pine, mugwort, under snow. Is disclosed.

No. 2782299 (Patent Document 20) is an enzyme solution prepared by fermenting seawater or salt water with horse grapes, dokudami, bamboo leaves, straw, straw and clay. A powder for producing health foods prepared by immersing horse grapes, hamchales, dokudami, cocoon leaves, loquat leaves, cocoons, genus shochu, mugwort, horsetail, and kombu, kajime, hondawala, and coconut shells in this enzyme solution, drying and pulverizing them. A solid health food made by mixing eggs, sugar, salt and flour with this powder, adding milk, water and iodine, kneading, shaping, and baking.

Japanese Patent Application Laid-Open No. 2003-334046 (Patent Document 21) can effectively ingest nutritional components contained in young barley leaves and kale, and is excellent in solubility and dispersibility in hot water and water, and for a long time. Provided are powdered beverages and beverages containing barley young leaves and / or kale which have excellent palatability without deterioration in flavor even after storage.
A powdered beverage comprising the following components (a) to (c) as essential components. (A) Barley (Hordeum
vulgare young leaves fine powder and / or kale (Brassica oleracea)
L. var. Acephala) fine powder (b) fine powder of non-fermented tea and / or fine powder of semi-fermented tea (c) fine powder of polysaccharide. In addition to the essential ingredients, Sasa veitchii, Glycyrrhiza glabra, Angelica keiskei, Lycium chinense, Coix lachryma-jobi L., Ginkgo biloba L. Leaves, oysters (Diospyros kaki L.) leaves, turmeric (Curcuma domestica), Ebisu rush (Cassia occidentalis L.), Eucommiaceae
ulmoides leaves, Rooibos (Aspalathus linears) leaves, Rafu hemp (Apocynum venetum L.) leaves, Gincha (Thaesinensis), Wheat (Triticum aestivum), Soybean (Glycine hispida Max.), Carrot (Daucus carota L. ), Broccoli (Brassica oleracea)
L.), Moroheiya (Corchorus Scapsularis L.), Celery (Apium graveolens L.), Alfalfa (Medicago sativa)
L.), a powdered drink containing at least one or more selected from germ, brown rice, eggshell, and chlorophyll. A beverage comprising a powdered beverage mixed with hot water or water. Is disclosed.

In JP-A-9-94081 (Patent Document 22), bamboo leaves of the genus Saccharidae are heat-treated in an aqueous solution containing a metal salt and an alkali metal hydroxide, and then the treated leaves are washed with water. A method for producing strawberry tea containing a water-soluble chlorophyllin compound, characterized by drying to a moisture content of 5 to 20%. The said metal salt is iron chloride, The said alkali metal hydroxide is sodium hydroxide, The manufacturing method of the tea tea characterized by the above-mentioned.
The method for producing strawberry tea, wherein the heat treatment in the aqueous solution containing the metal salt and the alkali metal hydroxide is a boiling treatment. The tea which contains the water-soluble chlorophyllin compound and the xylooligosaccharide manufactured by the manufacturing method of the tea of any one of Claims 1-3. The water-soluble chlorophyllin compound is iron chlorophyllin sodium. Is disclosed
JP 2004-292404 A JP 2004-161621 A JP 2004-154108 A JP 2003-225067 A JP 2003-189803 A JP 2003-79339 A JP 2003-61612 A JP 2002-335888 A Japanese Patent Laid-Open No. 2002-212009 JP 2001-314171 A JP 2001-252047 A JP 2001-122765 A JP 2001-48802 A JP 11-318386 A JP-A-11-266785 Japanese Patent Laid-Open No. 11-187844 Japanese Patent Laid-Open No. 9-238615 JP-A-6-24937 JP-A-5-56772 No. 2782299 JP 2003-334046 A JP-A-9-94081

The present invention pays attention to the cell activation action, blood purification action, blood flow improvement action, anti-ulcer action, and active oxygen removal action of koji extract, and uses natto extract and / or rush extract together, and fermented with natto bacteria. It is an object of the present invention to provide a composition having a synergistic health function, and cosmetics and foods and drinks containing them.

As a result of extensive research, the present inventors have paid attention to cell activation, blood purification, blood flow improvement, anti-ulcer activity, and active oxygen removal activity of koji extract. The synergistic health function was found in the extract fermented with natto by adding rush extract and / or rush.

Despite containing abundant components composed of chlorophylls and oligosaccharides useful for the human body, these components could not be leached or extracted easily, so these components were not effectively used. It is necessary to obtain an extract which has been converted from a koji leaf into a state in which useful components comprising the chlorophylls and oligosaccharides are easily ingested. Extracting or leaching components useful for the human body, such as chlorophyllins and oligosaccharides, which are contained in bamboo genus Sasa spp. Can be converted to a state where That is, bamboo leaves of the genus Sasa are treated with an aqueous solution containing a metal salt such as an iron salt and an alkali metal hydroxide such as sodium hydroxide. In the present invention, the aqueous solution used for the treatment of bamboo leaves is an alkaline aqueous solution containing an alkali metal hydroxide and a metal salt. The alkali metal hydroxide that can be used is not particularly limited, and sodium hydroxide, potassium hydroxide, lithium hydroxide and the like are used. Moreover, as a metal salt used with an alkali metal hydroxide, a metal chloride such as iron or copper can be used, and iron chloride is particularly preferable. By treating with an alkaline aqueous solution containing an iron salt, chlorophyllins contained in bamboo leaves are converted to water-soluble and stable compounds such as sodium iron chlorophyllin, and xylo-oligosaccharides derived from hemicellulose are also leached or extracted. Converted into an easy-to-use form.

There are about 220 species of rush (Juncus spp.) Distributed throughout the world. It is cultivated mainly in Japan, China, and Southeast Asia because it is easy to grow in areas with relatively high humidity. The genus Juncus cultivated is used around the world as a rug and mop. In Japan, the plants of the genus Juncus are called “rush” and have been used for more than 600 years as judo mats and indoor carpets.

The rush has no history and has been used as a medicinal herb for diuretics and anti-inflammatory drugs since ancient times. In the clinical practice and application of Chinese medicine, it is said that 1.5 to 3 g should be taken once as a diuretic or as a treatment for edema. Furthermore, it is written that the new Japanese traditional Chinese medicine improves symptoms by applying a bite of rush to cuts, bleeding, and bruises. The rush has been shown to have antibacterial activity against enterohemorrhagic Escherichia coli O157. In addition, it had antibacterial activity against enterohemorrhagic Escherichia coli O26 and O111, Salmonella with the highest number of food poisoning, Staphylococcus aureus that caused problems due to milk contamination, and Bacillus subtilis and Micrococcus that were spoilage bacteria. . Antibacterial components are also resistant to acids and heat. For this reason, when rush is eaten, even if it passes through a stomach with a strong acidity, the antibacterial property is not lost, and it quickly reaches the intestines.

However, as “reactive oxygen” research has progressed in recent years, the “toxicity” of oxygen has become apparent. Oxygen literally oxidizes anything. Oxygen affects the iron rusting and the cut apples becoming black. Reactive oxygen has an oxidizing power approximately 1500 times that of oxygen and exerts an immune effect in small amounts, but when accumulated in the body in large quantities, cancer, arteriosclerosis, diabetes, aging, atopic dermatitis, allergic diseases It is known to cause various diseases. It is said that about 90% of diseases are caused by active oxygen. Active oxygen accumulates in the body by drinking alcohol and tobacco, accumulating stress, living in a dirty environment, and eating foods rich in food additives. However, these are unavoidable in modern life, and it is necessary to eat foods that eliminate active oxygen on a daily basis.

The rush is a plant excellent in scavenging active oxygen, and it was revealed that 4200 units of scavenging active oxygen per gram of rush. This value is about five times as high as kale, the raw material of green juice, which is also famous for eliminating active oxygen. Rabbits have as much as 63g of dietary fiber per 100g. This is quite high among various crops, about 40 times that of lettuce, about 9 times that of sweet potato, and about twice that of spinach. It has already been clarified that dietary fiber has many effects such as cholesterol suppression effect, blood sugar level increase suppression effect, colon cancer occurrence suppression effect.

By the way, when screening Bacillus subtilis from rice straw, it has been known for a long time that about 30 to 35 bacteria are separated. These bacteria are considered to be related to Bacillus natto (Bacillus subtilis). There have been many traditional fermented foods using microorganisms in Japan since ancient times, but Itobiki Natto is one of them, and it is unique that it is rich in nutrients that are safe and medicinal. It is a salt-free fermented food. The safety system, medicinal properties, and nutrients are preserved in natural natto bacteria (a kind of Bacillus subtilis) that survive in the natural world, organically grown soybeans harvested from the land of nature, and natural without long-term improvement for a thousand years. This is because it has been made by the fermenting technology. Since ancient times, Itobiki Natto has been described in the old book `` this breakfast book '' as a medical food source, and it seems that it was often eaten to prevent infectious diseases, especially dysentery, typhoid, cold, used as a folk remedy, In recent years, it has been used as a soft-hearted syringo, a bamboo shoot of dermatosis, and it is said that it is effective in preventing hypertension, cerebral thrombosis, and myocardial candles. As a result of research, it has been found that the thread (stickiness) of Itobiki Natto has a medicinal effect on osteoporosis.

Vitamin K contained in thread (stickiness) plays a big role in increasing calcium in the body. It turns out that it contributes to the stability of the soul, and even if the natto rice is swallowed, the string (stickiness) contains an enzyme called cellulase, so it has the power to help digestion, and in addition to mine cancer In addition to sexual immunity, O-157's food poisoning, the stickiness (thread) of Itobiki natto has an antibacterial effect on pathogenic Escherichia coli. All of these medicinal Itobiki natto must be of good quality.

At the same time as Bacillus natto, which becomes a good bacteria and kills bad bacteria, we will increase other good bacteria such as bifidobacteria. Such power is in natto bacteria. The ingested natto bacteria are very stable because they are in the form of spores, and even if they encounter stomach acid, they do not die easily. The fungus passes through the stomach, some divides and propagates along the way, and some reaches the intestine in the form of spores. It is said that the number is in hundreds of millions. In the intestines, there are various intestinal bacteria ranging from good bacteria to bad bacteria, and they interact to produce various enzymes and clean the intestines. Natto bacteria, in cooperation with these good bacteria, create a special enzyme, which kills spoilage bacteria caused by constipation and diarrhea and increases the good bacteria. This is the currently estimated mechanism of the intestinal action of Bacillus natto.

Speaking of enzymes, the enzymatic action of Bacillus natto has already been put into practical use in medicine, and digestive agents have been purified. Recently, the words “functionality of food” and “functional food” have come to be used a lot, but if we eat the primary function that is a nutrient necessary for living the food we are eating. It is named as a tertiary function because it has a secondary function that appeals to the sense that it looks delicious, and another “biological regulation function”. The third function is to improve our immunity, control our body's work, such as prevention and recovery of illness and prevention of aging, and maintain a healthy body. Natto, a fermented food, seems to have a high degree of tertiary function in addition to nutritious soy and appetizing natto. Fermented food natto, which is made from the protein of beans that can cause diarrhea when eaten raw, has been transformed into a form that can be eaten with the help of microorganisms. There are various factors that increase health and longevity, but dietary habits are the factors that can ensure health through personal attention. Natto is a fermented food that is rich in nutrients and excellent in regulating the intestines.

There are also the following experiments. “When we injected natto bacteria into only one of the legs of a mouse that had cancer cells implanted at the base of both feet and observed the development of the subsequent cancer, there was cancer in the legs that did not receive natto bacteria. However, there was no cancer if injected, and it was less than half the probability, if any. ”This was a big topic when it was announced in the newspaper. There is an unknown part.

In addition, in order to test the medical effects of natto bacillus spores, we selected rats in a pedigree that is prone to hypertension, and gave them salinity that could be said to be the source of hypertension. There is an experiment in which these rats were divided into two groups while making the substrate. An experiment was conducted in which natto was given to one and nothing was given to the other. As a result, rats given natto were less likely to develop hypertension and had a longer life, whereas rats not given natto became hypertension and had a shorter life. Based on the results, we investigated what was effective in natto and found that the spore of natto has a strong anti-blood pressure-preventing ability.

There is also an experiment by a mouse, but there is an experimental report that it has been improved when an ingredient contained in Bacillus natto is given to a rat that has caused chronic pancreatitis. The discovery of the thrombolytic enzyme “nattokinase” has recently attracted much attention to the hidden power of Bacillus natto. This is the ultimate ingredient born from the encounter between natto bacteria and soybeans. This is because nattokinase is only born when soybeans and natto bacteria meet. It is contained in the unique stickiness of natto, which was born as a result of fermenting soybeans by the action of natto bacteria.

By the way, most of the sticky ingredients of natto are one of the amino acids called γ-glutamic acid and one of the umami ingredients. This nattokinase works to prevent thrombus formation and dissolve the thrombus. In order to study the component effects of natto, we put the natto on an artificially created thrombus (blood clot) and kept it at 37 ° C, the same as the body temperature. Discovered. After investigating the causative component, we came to an enzyme in natto sticky rice and came to call it “nattokinase” after the name of natto. One component in natto has the function of preventing or dissolving blood clots, such as myocardial candles, cerebral thrombi, and strokes, which account for a high proportion of deaths. There is a possibility that it can prevent the sequelae and blurs of these diseases, which are now a major social problem.

The component secreted into the human body to prevent blood clots is an enzyme called plasmin, and synthesis of this enzyme called plasmin requires a substance released into the blood from cells inside the blood vessel wall. It is said that thrombosis is caused by the lack of the substance. Nattokinase seems to have a great connection with the substance, but that is the only thing that is known. Probably nattokinase is presumed to work to promote the secretion of the substance, but it is not clear. Anyway, if the function of nattokinase is elucidated, it seems to exert great power in preventing adult diseases, reducing mortality, and preventing blur.

Of course, if you eat natto, you can take this nattokinase naturally. According to animal experiments, this nattokinase is said to continue to be active even in the stomach and intestines. A blood clot is a litter-like lump in a blood vessel that literally plugs the blood vessel or obstructs the flow of blood. Even die. If it occurs in the heart, it becomes “myocardial infarction”, and if it occurs in the cerebral blood vessel, it becomes “cerebral infarction”. In contrast to this sudden and severe suffering, the microvascular flow gradually deteriorates and the brain cells in the basin are weakened unconsciously. Fibrin is a protein formed by fibrinogen, which is always contained in a large excess in blood, by the action of a plurality of enzymes called coagulation system called platelets and blood coagulation system.

Nattokinase is a powerful enzyme similar to plasmin in the blood, synthesized by Bacillus natto, and not contained in products such as soybeans or tofu. Animal experiments have confirmed that nattokinase passes through the stomach (acidic), does not lose activity in the intestine (alkaline), and even when given orally, it dissolves thrombus in blood vessels. Considering these factors, it is said that if natto is eaten on a daily basis, the effect of increasing the thrombolytic activity of blood can be sufficiently expected. In fact, these blood clots are always made in our bodies. This is because blood vessels are always at risk of injury and bleeding due to various causes, and thrombus is necessary to prevent this. In other words, a thrombus is not unilaterally bad. The living body repairs a blood vessel while the thrombus is formed, and after that, the used thrombus is immediately dissolved. is there. And this fibrin (thrombus) is dissolved by an enzyme group called fibrinolytic system, and this activity should be balanced with the activity of the previous coagulation system. Problems arise.

Soybean Glycine max has been used as a food in Japan for a long time and has been regarded as a source of health, but as a result of the recent trend toward westernized food, the intake of vegetable active ingredients contained in soybean has decreased, New illnesses became prominent. Therefore, when it is difficult to take soy in a dish, it is desirable to take some form of the active ingredient of soy. Soy isoflavone is an active ingredient that can be taken from soybeans. It is a flavonoid and is contained in soybean germs by about 2%. Estrogen (e) (generally the female hormone female sex hormine: To be precise, estrogenic hormone or follicular hormone follicular
hormone). When estrogen is produced in the body, it can sometimes help the tumor grow, such as when there is a tumor in the milk. It is called an estrogen-dependent tumor and includes benign tumors such as uterine fibroids and malignant tumors such as endometrial cancer. However, the action similar to the estrogen of isoflavones contained in this soybean reduces the bad effects. Furthermore, genistein, which is considered to be contained only in soybeans, is also involved in suppressing cancer cell growth, and further lowers blood total cholesterol and blood triglyceride levels to prevent heart disease.

There are also reports that soy isoflavones support the beauty and youthfulness of women. It has been reported that it has a great effect on the prevention of lifestyle-related diseases such as hypertension and obesity in addition to relieving menopausal symptoms and protecting bone health. The black color of black soybean is a kind of polyphenol and a pigment called anthocyanin. It is said to make blood more difficult and make it difficult to get body fat. Polyphenol has a strong antioxidant power and works to remove active oxygen, which is a cause of illness and aging. This prevents arteriosclerosis and prevents ischemic heart diseases such as angina pectoris and myocardial infarction caused by arteriosclerosis and strokes such as cerebral thrombus and cerebral infarction.

That is, the gist of the present invention is as follows.
(1) A composition comprising a fermented liquid obtained by fermenting a koji extract and a soybean extract and / or a rush extract with Bacillus natto.
(2) A cosmetic for preventing rough skin, comprising the above composition.
(3) A health food or drink comprising the above composition.
(4) A composition, cosmetic, or food or drink characterized in that the cocoon is a Kumai candy or a bear candy.

Pay attention to cell activation, blood purification, blood flow improvement, anti-ulcer activity, and active oxygen removal activity of koji extract, add soy extract and / or rush extract, ferment with natto bacteria, fermented liquor By obtaining a composition having a synergistic physiological activity and using it, it is possible to provide cosmetics and foods and beverages having an effect of maintaining a good physical condition.

A soybean extract and / or rush extract is added to the koji extract and fermented with Bacillus natto to obtain a composition having physiological activity, characterized by comprising a fermentation broth. A cosmetic comprising these compositions. Food / beverage products characterized by containing these compositions. Compositions, cosmetics, and foods and drinks characterized by using kumai candy and / or bear candy as candy.

Hereinafter, the composition and effects of a composition having synergistic physiological activity according to the present invention, and the use of this composition, and the effect of maintaining a good physical condition, will be described more specifically by way of examples. The present invention is not limited to the examples.

[Preparation of persimmon extract]
As the koji extract used in the functional food of the present invention, bamboo leaves of the genus Saccharomyces are treated with a metal compound having a complexing ability, and magnesium ions of a chlorophyll compound contained in the koji leaf are used as the metal. A concentrated solution obtained by substituting, then hydrolyzing with an alkali metal hydroxide and extracting and containing a water-soluble metal chlorophyllin alkali metal salt is mainly used. Examples of the complexable metal include iron, copper, cobalt, zinc, calcium, gold, aluminum, vanadium, and silver. In addition, a solution obtained by condensing a hot water extract from a bamboo genus Sasa genus or a solution extracted with an alcohol or hydrous alcohol from a bamboo genus Sasa genus may be used by concentrating. The koji extract was produced as follows. Soak 5 kg of bamboo genus and bear cocoon leaves in 100 liters of hot water, add 80 g of ferrous chloride and heat to boiling point. After boiling, 0.9 liter of 25% aqueous sodium hydroxide solution is added and heating is continued for 70 minutes, followed by hydrolysis to extract iron chlorophyllin sodium. Next, solid-liquid separation is performed to obtain an alkaline solution of iron chlorophyllin. An aqueous solution of sodium iron chlorophyllin obtained by removing the silicate which was neutralized with an ion exchange resin and then precipitated was concentrated to 10 times and used. (Salmon extract)

[Preparation of rush extract]
Put 100g of dried and crushed raw material in 10 times amount of hot water at 60 ° C, extract for one day and night, centrifuge and separate into extract and residue. Add about 5 times the amount of hot water at 100 ° C again. The mixture was extracted at 60 ° C. and extracted at 100 ° C., and the mixture was extracted into an rush extract. After filtering this extract at about 50 ° C., After cooling to 15 ° C. again, filtration was performed, followed by concentration under reduced pressure, further lyophilization, and then a solution dissolved in 10 ml of distilled water was prepared as an extract. (Rush extract)

[Preparation of soy extract]
Put 100g of dried and crushed raw material in 10 times amount of hot water at 60 ° C, extract for one day and night, centrifuge and separate into extract and residue. Add about 5 times the amount of hot water at 100 ° C again. After one day and night extraction, after centrifugation, a mixture of the extract extracted at 60 ° C. and the extract extracted at 100 ° C. was used as a soybean extract, and this extract was filtered at about 50 ° C. The solution was cooled again to 15 ° C. and then filtered, and then concentrated under reduced pressure to prepare 10 ml as an extract. (Soybean extract)

[Fermentation with Bacillus natto]
Mix equal amounts (3.3ml each) of koji extract, rush extract and soy extract, dilute to 1L with water, inoculate with natto and let it develop at 40 ° C for 24 hours under aerobic conditions. Further, what was aged for 24 hours in a refrigerator at 10 ° C. was filtered again at 10 ° C., and then concentrated to 10 ml under reduced pressure to obtain a Bacillus natto fermentation solution A.

Fermented with koji extract, rush extract and soy extract ... Natto fermentation broth A
Fermented with koji extract and soybean extract (5ml + 5ml) ... Natto fermentation B
Fermented with potato extract and rush extract (5ml + 5ml) ・ ・ Natto fermentation broth C
Fermented with persimmon extract only (10 ml) ...... Natto fermentation liquid D
Fermented with only soybean extract (10ml) .... Natto fermented bacterial solution E
Fermented with rush extract only (10ml) .... Natto Fermentation Bacterium F
Fermentation conditions etc. of fermentation broth B-F are the same as that of natto fermentation liquid A.

A cosmetic having the following composition was prepared. Numbers indicate weight percent.
Formulation Example 1
Natto fermentation broth A 6.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

Formulation Example 2
Natto fermentation broth B 6.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

Formulation Example 3
Natto fermentation broth C 6.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

Formulation Example 4
Natto fermentation broth D 6.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

Formulation Example 5
Natto fermentation broth E 6.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

Formulation Example 6
Natto fermentation broth F 6.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

Formulation Example 7
Natto fermentation broth 0.0
Propylene glycol 1.0
Citric acid 0.04
Sodium citrate 0.04
Ethanol 10.0
Methylparaben 0.1
Fragrance Appropriate amount of purified water Residual manufacturing method: Heating, stirring, dissolving while keeping at 80 ° C., cooling to 20 ° C. with stirring.

About evaluation of the rough skin prevention of the cosmetics of the said mixing | blending, it carried out as follows. Using Formulation Example 1 to Formulation Example 7 prepared according to the above example by 10 general panelists (30 to 60 year old women), using 3 ml twice a day for 1 month per day The “feel of skin after drinking” was evaluated based on the following evaluation criteria. Table 1 shows the evaluation results of 10 people.

Evaluation criteria ◎: The skin became quite moist, ○: The skin became moist, △: The skin became slightly moist, ×: About the feeling of the skin Did not feel any change

[Table 1]
Panel a b c de f gh i j
Formulation Example 1 ◎ ◎ ○ ◎ ◎ ○ ◎ ◎ ◎ ◎
Formulation Example 2 ○ ○ ○ ◎ ○ ○ ◎ ◎ ◎ ○
Formulation Example 3 ◎ ○ ○ ○ ◎ ◎ ◎ ○ ◎ ○
Formulation Example 4 △ △ ◎ ○ ○ ○ ◎ ○ ○ ◎
Formulation Example 5 ◎ ○ △ △ ○ ◎ ○ ◎ ○ ◎
Formulation Example 6 ◎ ○ ◎ ○ ○ ○ △ △ ○ ○
Formulation Example 7 × × △ × × × × × × × ×

The composition of the beverage used in the test is shown below.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example A1
Natto fermentation broth A 6.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation example B1
Natto fermentation broth B 6.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example C1
Natto fermentation broth C 6.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example D1
Natto fermentation broth D 6.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example E1
Natto fermentation broth E 6.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example F1
Natto fermentation broth F 6.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation example G1
Natto fermentation broth 0.0
Citric acid 0.4
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

About the evaluation of the physical condition maintenance effect of the drink of the said mixing | blending, it was as follows. 10 general panelists (male and female aged 30 to 60 years old) have the formulation examples A1 to G1 prepared according to the above examples ingested a total of 100 ml daily for one month. The “feeling of good physical condition after drinking” was evaluated based on the following evaluation criteria. Table 2 shows the evaluation results of 10 people.

Evaluation criteria ◎: Physical condition was quite good ○: Physical condition was good △: Physical condition was slightly improved ×: There was no particular change in physical condition

[Table 2]
Panel a b c de f gh i j
Formulation Example A1 ◎ ◎ ◎ ◎ ◎ ○ ◎ ◎ ◎ ○
Formulation Example B1 ○ ◎ ○ ○ ○ ◎ ○ ◎ ○ ◎
Formulation Example C1 ◎ ◎ ○ ○ ◎ ◎ ◎ ○ ◎ ○
Formulation Example D1 ○ △ ◎ ○ ○ ◎ ○ ◎ △ ○
Formulation Example E1 ◎ ○ ○ △ △ ○ ○ ○ ○ ◎
Formulation Example F1 ○ ◎ △ △ ○ ○ ○ ○ ○ △
Formulation example G1 × × × × × × × × △ ×

The composition of the alcoholic beverage subjected to the test is shown below.

A beverage having the following composition was prepared. As the alcohol, commercially available shellfish shochu (alcohol 25%) was used. Each number represents% by weight.
Formulation Example A2
Natto fermentation broth A 6.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example B2
Natto fermentation broth B 6.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example C2
Natto fermentation broth C 6.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example D2
Natto fermentation broth D 6.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example E2
Natto fermentation broth E 6.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation Example F2
Natto fermentation broth F 6.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

A beverage having the following composition was prepared. Numbers indicate weight percent.
Formulation example G2
Natto fermentation broth 0.0
Citric acid 0.4
Class A shochu 20.0
Sugar 5.0
Purified water Residual manufacturing method: While maintaining at 80 ° C., the mixture was heated, stirred, dissolved, and cooled to 20 ° C.

About the evaluation of the physical condition maintenance effect of the drink of the said mixing | blending, it was as follows. 10 general panelists (male and female aged 30 to 60 years old) have the formulation examples A2 to G2 prepared according to the above-mentioned examples taken in a total of 100 ml daily for one month. The “feeling of good physical condition after drinking” was evaluated based on the following evaluation criteria. Table 3 shows the evaluation results of 10 people.

Evaluation criteria ◎: Physical condition was quite good ○: Physical condition was good △: Physical condition was slightly improved ×: There was no particular change in physical condition

[Table 3]
Panel a b c de f gh i j
Formulation Example A2 ○ ◎ ◎ ◎ ○ ◎ ◎ ○ ◎ ◎
Formulation Example B2 ◎ ○ ○ ○ ◎ ○ ◎ ◎ ○ ○
Formulation Example C2 ○ ○ ◎ ◎ ○ ◎ ○ ◎ ○ ◎
Formulation Example D2 ◎ ◎ ○ ○ △ △ ○ ○ ◎ ○
Formulation Example E2 ○ ◎ ○ ◎ ○ △ ○ △ ○ ○
Formulation Example F2 △ ○ △ ◎ ○ ○ ○ △ ○ ○
Formulation Example G2 × × × △ × × × × × ×

In the above, no panelists complained of symptoms such as skin irritation such as pain and itchiness and allergic reaction in the group in which any of the formulation examples were drunk.

According to Tables 1 to 3, a composition comprising a koji extract and a soybean extract and / or a rush extract. It has been found that cosmetics containing these compositions have an effect of preventing rough skin, and beverages and alcoholic beverages containing these compositions have an effect of maintaining good physical condition.

In addition to the above-described components, the cosmetic of the present invention can be blended with other components that are usually used for external preparations for skin, such as cosmetics and pharmaceuticals, as long as the effects of the present invention are not impaired. Examples of such components include powder components such as adenosine triphosphate-disodium, tranexamic acid, titanium dioxide, mica, talc, avocado oil, corn oil, olive oil, rapeseed oil, evening primrose oil, castor oil, sunflower oil , Tea seed oil, rice bran oil, jojoba oil, cacao oil, coconut oil, squalane, squalene, beef tallow, owl, beeswax, candelilla wax, carnauba wax, whale wax, lanolin, silicone oil, fluorine oil, liquid paraffin, ceresin, petrolatum Oils such as polyoxyethylene (8 mol) oleyl alcohol ether, glyceryl monooleate, higher alcohols such as capryl alcohol, lauryl alcohol, myristyl alcohol, cetyl alcohol, sterols such as cholesterol and phytosterol, capric acid, laur Acid, myristic acid, palmitic acid, stearic acid, behenic acid, lanolin fatty acid, linoleic acid, linolenic acid, and other higher fatty acids, paraaminobenzoic acid, homomenthyl-7N-acetylalananthanilate, butylmethoxybenzoylmethane, di-paramethoxy UV absorbers such as cinnamic acid-glyceryl mono-2-ethylhexanoate, amyl salicylate, octyl cinnamate, 2,4-dihydroxybenzophenone, moisturizers such as polyethylene glycol, glycerin, sorbitol, xylitol, maltitol, methylcellulose, Thickeners such as ethyl cellulose, gum arabic, carboxyvinyl polymer, alkyl-modified carboxyvinyl polymer, polyvinyl alcohol, montmorillonite, laponite, ethanol, 1,3-butylene Organic solvents such as recall, antioxidants such as butylhydroxytoluene, tocopherol and phytic acid, benzoic acid, salicylic acid, sorbic acid, alkyl esters of paraoxybenzoic acid (ethyl paraben, butyl paraben, etc.), antibacterial preservatives such as hexachlorophene, Amino acids such as glycine, alanine, valine, leucine, serine, threonine, phenylalanine, tyrosine, aspartic acid, asparagine, glutamine, taurine, arginine, histidine and their alkali metal salts and hydrochlorides, acyl sarcosine acids (eg, lauroylmethyl sarcosine sodium) Etc.), organic acids such as glutathione, malic acid, tartaric acid, vitamin A and its derivatives, vitamin B6 hydrochloride, vitamin B6 tripalmitate, vitamin B6 dioctanoate, vitamin B2 And derivatives thereof, vitamin B such as vitamin B12, vitamin B15 and derivatives thereof, ascorbic acid, ascorbic acid sulfate (salt), ascorbic acid phosphate (salt), vitamin C such as ascorbic acid dipalmitate, α-tocopherol , Β-tocopherol, γ-tocopherol, vitamin E acetate such as vitamin E acetate, vitamin E nicotinate, vitamin D, vitamin H, vitamins such as pantothenic acid, pantethine, nicotinamide, benzyl nicotinate, γ-oryzanol, Allantoin, glycyrrhizic acid (salt), glycyrrhetinic acid and its derivatives, hinokitiol, mucidin, bisabolol, eucalyptol, thymol, inositol, saponins (such as saikosaponin, hetimasaponin, muclodisaponin, etc.) , Pantothenyl ethyl ether, ethinyl estradiol, cephalanthin, placenta extract, arbutin and other drugs, sorbitan monolaurate, sorbitan monopalmitate, sorbitan sesquioleate, sorbitan trioleate, polyoxyethylene sorbitan monolaurate, polystearic acid poly Nonionic surface activity such as oxyethylene sorbitan, polyethylene glycol monooleate, polyoxyethylene alkyl ether, polyglycol diether, lauroyl diethanol amide, fatty acid isopropanol amide, maltitol hydroxy fatty acid ether, alkylated polysaccharide, alkyl glucoside, sugar ester Agent, stearyltrimethylammonium chloride, benzalkonium chloride, lauryla Cationic surfactants such as minoxide, sodium palmitate, sodium laurate, sodium lauryl sulfate, potassium lauryl sulfate, alkyl sulfate triethanolamine ether, funnel oil, linear dodecylbenzene sulfate, polyoxyethylene hydrogenated castor oil maleic acid, Anionic surfactants such as acylmethyl taurine, amphoteric surfactants, fragrances, purified water and the like can be blended.

Claims (4)

A composition comprising a koji extract and a fermented liquid obtained by fermenting soybean extract and / or rush extract with natto bacteria. A cosmetic for preventing rough skin, comprising the composition according to claim 1. A health food or drink comprising the composition according to claim 1. The composition, cosmetics, or food or drink according to any one of claims 1 to 3, wherein the cocoon is a kumai candy or a bear candy.