JP2007099718A - Enzymatic decomposition product of sake lee, method for producing the same and functional article - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an enzymatic decomposition product of sake lees obtained by treating at least one of sake lees and white liquor lees with a multiple number of enzymes under pressurization and heating, and having at least any of an estrogen like activity, epidermal cornifying cell proliferation activity and humectant effect, a method for producing the enzymatic decomposition product of the sake lees and a functional material. <P>SOLUTION: This enzymatic decomposition product of sake lees obtained by treating at least one of the sake lees and white liquor lees with ≥2 kinds of enzymes having different substrate specificities and reaction rates with each other under pressurization and heating. The enzymes are preferably at least any of a glycolytic enzyme and protease. The functional material containing the enzymatic decomposition product of the sake lees is also provided. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a liquor enzyme degradation product obtained by treating at least one of sake lees and shochu distillers with a plurality of enzymes under pressure and heating, a method for producing the liquor enzymatic degradation product, and the liquor enzymatic degradation product It relates to a functional article containing. In the present invention, the functional article means a concept including a wide range of foods and drinks, skin cosmetics, hair cosmetics, bathing agents, and the like.

  Sake lees are known to contain a large amount of various nutrients such as various amino acids, vitamins, organic acids, proteins, and various sugars derived from rice, rice bran, and yeast. Yes. In addition, it has been proposed that fermented sake lees fermented with yeast or yeast with high malic acid production be used as a cosmetic raw material (see Patent Literature 1, Patent Literature 2, and Patent Literature 3). However, these sake lees fermented products require a time-consuming and time-consuming fermentation process, and the active ingredients in the sake lees may change due to fermentation, and the sake lees cannot be efficiently decomposed in a short time.

Conventionally, rice (see Non-Patent Document 1), fruits (see Non-Patent Document 2), and the like have been known and already put into practical use for changing physical properties and the like by applying pressure to food. Further, it is disclosed that when treated under a pressure heating condition of a pressure of 30 MPa and a temperature of 25 ° C. or more, microorganisms are killed and have a bactericidal action (see Non-Patent Document 3). It is also disclosed that allergens can be reduced by high-pressure treatment of food (see Non-Patent Document 4). Patent Document 4 proposes a cosmetic comprising a partially hydrolyzed product obtained by hydrolyzing a vegetable protein such as soybean with a proteolytic enzyme. However, this proposed hydrolysis method consists of a plurality of steps, is a very time-consuming treatment method, and is not practical.
Furthermore, a food material containing a protein or a degradation product having a high angiotensin converting enzyme inhibitory activity obtained by reacting a protein with a protease at a low pressure is proposed (see Patent Document 5).

  However, until now, in the method of treating various food materials using a plurality of types of enzymes, for example, if protease and other enzymes are treated together, the protease deactivates the other enzymes. However, it is technically difficult and has not yet been put into practical use.

JP-A-10-130121 JP 2004-137235 A JP 2004-137236 A JP 58-10512 A JP 2002-247955 A “Food and Development”, Vol. 39, No. 12, p. 9, 2004 "FFI Journal" Vol. 210, No. 1, p. 37, 2005 "FFI Journal" Vol. 210, No. 1, Page 4, 2005 "FFI Journal" Vol. 210, No. 1, p. 20, 2005

This invention is made | formed in view of this present condition, and makes it a subject to solve the said various problems in the past and to achieve the following objectives. That is, the present invention is a useful amino acid, monosaccharides, vitamins, minerals, peptides, by reducing the molecular weight of at least one of sake lees and shochu distillers by applying a plurality of enzymes under pressure and heating. Since it contains a large amount of oligosaccharides and is decomposed by the action of an enzyme, it is an object to provide a safe and useful lysate enzyme degradation product and a functional article containing the rosin enzyme degradation product.
Another object of the present invention is to provide a method for efficiently producing a digested product of sake lees in a short time by allowing a plurality of enzymes to act on at least one of sake lees and shochu distillers.

  In order to solve the above-mentioned problems, the present inventors have made extensive studies and as a result, obtained the following knowledge. That is, at least one of sake lees and shochu distillers is allowed to react with a plurality of enzymes under pressure and heating, so that a low molecular weight liquor enzyme degradation product has an estrogenic action, an epidermal keratinocyte proliferation action, and It has the knowledge that it has at least one of moisturizing action and is useful for functional articles such as foods and drinks, skin cosmetics, hair cosmetics and bathing agents.

The present invention is based on the above findings of the present inventors, and means for solving the above problems are as follows. That is,
<1> A liquor obtained by reacting at least one of sake lees and shochu distillers with two or more enzymes having different substrate specificities and reaction rates under pressure and heating. It is.
<2> The liquor degradation product according to <1>, wherein the enzyme is at least one of a saccharide-degrading enzyme and a proteolytic enzyme.
<3> The liquor enzyme degradation product according to any one of <1> to <2>, wherein the enzyme is at least two selected from amylase, glucosidase, protease, and peptidase.
<4> The liquor enzyme degradation product according to any one of <1> to <3>, wherein the reaction is performed at a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C. for 1 to 36 hours.
<5> The alcoholic liquor enzyme degradation product according to any one of <1> to <4>, which has at least one of an estrogen-like action, an epidermal keratinocyte proliferation action, and a moisturizing action.
<6> At least one of a saccharide-degrading enzyme and a proteolytic enzyme is added to at least one of sake lees and shochu-distilled lees, and reacted at a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C. for 1 to 36 hours. This is a method for producing a liquor enzyme degradation product.
<7> A method for producing a digested product of sake lees according to <6>, wherein protease and amylase are added to at least one of sake lees and shochu distillers, and the reaction is performed at a pressure of 50 to 150 MPa and a temperature of 50 to 70 ° C. for 3 to 24 hours. It is.
<8> A functional article comprising the liquor enzyme degradation product according to any one of <1> to <5>.
<9> The functional article according to <8>, wherein the functional article is any one selected from foods and drinks, skin cosmetics, hair cosmetics, and bath agents.

  According to the present invention, various problems in the prior art can be solved, and a useful amino acid and monosaccharide can be obtained by reducing the molecular weight of at least one of sake lees and shochu distillers by applying a plurality of enzymes under pressure and heating. , Which contains a lot of vitamins, minerals, peptides, oligosaccharides, etc., and has at least one of estrogenic action, epidermal keratinocyte proliferation action, and moisturizing action, and is decomposed by the action of enzymes, so it is safe and useful An enzyme degradation product and a functional article containing the sake lees enzyme degradation product can be provided.

(Sake lees enzyme degradation product and production method thereof)
The liquor enzyme degradation product of the present invention is obtained by reacting at least one of sake lees and shochu distillers with two or more enzymes having different substrate specificities and reaction rates under pressure and heating.
In the method for producing a liquor-enzyme degradation product of the present invention, a saccharide-degrading enzyme and a proteolytic enzyme are added to at least one of sake lees and shochu-distilled lees, and reacted at a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C. for 1 to 36 hours. Is.
Hereinafter, the details of the method for producing the enzymatic decomposition product of the sake lees of the present invention will be clarified through the description of the enzymatic decomposition product of the spirits of the present invention.

-Sake lees, shochu distillers-
There is no restriction | limiting in particular as said sake lees, Although it can select suitably according to the objective, The sake lees obtained after squeezing sake from normal mash are suitable. In addition, auxiliary ingredients such as miso and rice bran can be appropriately added to the sake lees.
The shochu-distilled rice cake is obtained when producing shochu using rice, wheat, soba noodles, koji, sake lees, etc. as raw materials. The shochu-distilled rice cake may be appropriately added with auxiliary materials such as miso and rice koji.
As the sake lees or shochu distillers, fresh ones are preferable, but they may be dried to some extent, dried and stored frozen.
The sake lees and shochu distillers contain various nutrients such as various amino acids derived from raw materials; vitamins such as vitamins B ₁ , B ₂ and B ₆ ; organic acids, proteins, various sugars, minerals and the like. Yes.

-Enzyme-
The enzyme is not particularly limited as long as it has at least two kinds of substrates having different substrate specificities and reaction rates, and can be appropriately selected according to the purpose. However, at least one of a carbohydrase and a proteolytic enzyme can be used. Is preferred.
Examples of the saccharide-degrading enzyme include amylase, α-glucosidase, β-glucosidase, lysozyme, β-galactosidase, and the like.
The proteolytic enzyme is a general term for enzymes that hydrolyze proteins, and examples thereof include proteases such as papain, pepsin, trypsin and chymotrypsin; and proteases produced by various microorganisms.
As the enzyme, for example, at least two selected from amylase, glucosidase, protease, and peptidase are preferable, and among these, a combination of amylase and protease is particularly preferable.
The enzyme is not particularly limited as long as it has enzyme activity, and it may be a crude enzyme as well as a purified enzyme.

-Pressurization and heating-
The pressure and heating decomposition conditions are preferably a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C. for 1 to 36 hours, and a pressure of 50 to 150 MPa and a temperature of 50 to 70 ° C. for 3 to 24 hours.
If it is in the said decomposition condition range, the temperature which an enzyme reaction advances rapidly can be maintained, without raise | generating inactivation of an enzyme. Further, since the growth of harmful microorganisms can be prevented, there is no concern about corruption, and it is not necessary to add a preservative or other anti-corruption measures, which is preferable.
The pressurizing and heating conditions are not particularly limited and may be appropriately selected depending on the purpose, but are preferably performed using an enzyme fermentation accelerating device described later.

In the method for producing a liquor-enzyme degradation product of the present invention, a saccharide-degrading enzyme and a proteolytic enzyme are added to at least one of sake lees and shochu-distilled lees, and reacted at a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C. for 1 to 36 hours. .
In this case, it is preferable to add protease and amylase to at least one of the sake lees and shochu distillers and react at a pressure of 50 to 150 MPa and a temperature of 50 to 70 ° C. for 3 to 24 hours.
The liquor enzyme degradation product has at least one of an estrogen-like action, an epidermal keratinocyte proliferation action, and a moisturizing action, as shown in Examples described later, and is a food and drink, a skin cosmetic, a hair cosmetic, and a bath. It is suitably used as an active ingredient of the agent.

There are no particular limitations on the apparatus used in the method for producing the brewer's enzyme degradation product of the present invention as long as it can satisfy the pressure and heating conditions as described above, and it is appropriately selected according to the purpose. For example, an enzyme fermentation promoting device as shown in FIG. 1 is suitable.
FIG. 1 shows a schematic cross-sectional view of an apparatus for promoting enzyme fermentation used in the method for producing an enzymatically decomposed product of sake lees according to the present invention. The enzyme fermentation promotion apparatus 1 includes a pressure vessel 2, a heater 3, a pressure pump 4, and a temperature sensor 5.

The pressure vessel 2, for example, the wall thickness dimension _{L 2} the outer diameter _{L 1} is 100 mm, the depth _{L 3} is a cylindrical closed container 200mm is set to 150 mm. In this pressure vessel 2, a flexible container in which at least one of sake lees and shochu distillers is sealed is put. Next, the pressure vessel 2 is filled with water. A heater 3 for heating is disposed on the outer peripheral surface of the pressure vessel 2. The heater 3 can raise the temperature in the pressure resistant container 2 to 80 ° C., and the inside of the pressure resistant container 2 can be set to an arbitrary temperature by operating an operation panel (not shown).

  In addition, a pressure pump 4 is connected to the pressure vessel 2, and the inside of the pressure vessel 2 can be adjusted to an arbitrary pressure of 0 to 200 MPa by operating the operation panel. . Further, a temperature sensor 5 and a pressure gauge 6 are attached to the pressure vessel 2. The temperature sensor 5 detects and displays the temperature in the pressure vessel 2. The pressure gauge 6 detects and displays the pressure in the pressure vessel 2.

  According to this enzyme fermentation accelerating device, it is possible to prevent spoilage, freely adjust the enzyme decomposition conditions (temperature, pressure, time), and it is not necessary to add preservatives. There is no need to add it, and it is possible to efficiently produce a sake digester that is excellent in functionality and safe.

(Functional goods)
The functional article of the present invention contains the above-described sake spirit enzymatic decomposition product of the present invention, and further contains other components as necessary. Examples of the functional article include foods and drinks, skin cosmetics, hair cosmetics, bathing agents, and the like.

-Food and drink-
The foods and drinks are those that are less likely to harm human health and are taken by oral or gastrointestinal administration in normal social life, such as foods, pharmaceuticals, quasi drugs, etc. It is not limited to this category, and means, for example, a wide range of foods that are orally ingested, including general foods, health foods, health functional foods, quasi drugs, and pharmaceuticals.

  There is no restriction | limiting in particular as said food / beverage products, Although it can select suitably according to the objective, Beverages, such as a soft drink, a carbonated drink, a nutritive drink, a fruit drink, a lactic acid drink, an alcoholic beverage; Ice cream, ice Frozen desserts such as sorbet and shaved ice; noodles such as buckwheat, udon, harusame, gyoza skin, sushi mai, Chinese noodles and instant noodles; rice cakes, candy, gum, chocolate, tablet confectionery, snacks, biscuits, jelly, jam, cream , Baked confectionery, bread and other confectionery; crab, salmon, clam, tuna, sardine, shrimp, bonito, mackerel, whale, oyster, saury, squid, red scallop, scallop, abalone, sea urchin, sea bream, tocobushi, etc .; Processed fishery products such as ham, sausage; dairy products such as processed milk, fermented milk; salad oil, tempura oil, margarine, mayo Oils and processed foods such as sauces, shortenings, whipped creams, dressings; seasonings such as sauces and sauces; curry, stew, oyakodon, rice cakes, miscellaneous foods, Chinese rice cakes, bonito, tempura, eel rice, hayashi rice, oden Retort pouch foods such as Mabodorf, beef bowl, meat sauce, egg soup, omelet rice, dumplings, shumai, hamburger, meatballs, etc .; various forms of health nutrition supplements; pharmaceuticals and medicines such as tablets, capsules, drinks, troches Quasi-drugs, etc.

  The addition amount of the liquor enzyme degradation product of the present invention in the food and drink varies depending on the type of the food and drink to be targeted, and cannot be unconditionally defined, but should be added within a range that does not impair the original taste of the food or drink. What is necessary is just 0.001-50 mass% normally with respect to various object food-drinks, and 0.01-20 mass% is more preferable. Moreover, in the case of the food / beverage products of a granule, a tablet, or a capsule form, 0.01-100 mass% is preferable normally and 5-100 mass% is more preferable. In addition, about 1-1000 mg per day for an adult is suitable for the intake of the liquor enzyme degradation product.

-Skin cosmetics and scalp cosmetics-
The skin cosmetic and scalp cosmetic comprise the liquor enzyme degradation product of the present invention, and further comprise other components as necessary.
Examples of the other components include whitening agents, astringents, bactericides, antibacterial agents, ultraviolet absorbers, cell activators, anti-inflammatory agents, antiallergic agents, antioxidants, active oxygen scavengers, fats and oils, and waxes. , Hydrocarbons, fatty acids, alcohols, esters, surfactants, fragrances, and the like.

The skin cosmetic is not particularly limited and can be appropriately selected from various uses. Examples thereof include ointments, creams, emulsions, lotions, packs, jellies, lip balms, lipsticks, bath preparations, and astringents. .
There is no restriction | limiting in particular as said scalp cosmetics, It can select suitably from various uses, For example, hair tonic, hair cream, hair liquid, shampoo, pomade, rinse, etc. are mentioned.

  The blending amount of the liquor enzyme degradation product with respect to the skin cosmetic or scalp cosmetic can be appropriately adjusted according to the type of the skin cosmetic or scalp cosmetic, but is preferably 0.01 to 100% by mass. 1 to 50% by mass is more preferable.

  The liquor enzyme degradation product and functional article of the present invention are suitably applied to humans, but should be applied to animals other than humans as long as their respective effects are exhibited. You can also.

  Examples of the present invention will be described below, but the present invention is not limited to these examples.

(Production Example 1)
-Manufacture of liquor enzymatic degradation products-
Water (200 mL), protease (1 g), and amylase (0.3 g) were added to 100 g of sake lees, and reacted at 50 ° C. and 60 MPa for 24 hours using the enzyme fermentation promotion apparatus (manufactured by Yanmar Co., Ltd.) shown in FIG. 500 mL of water was added to the obtained reaction solution, and filtration was performed with diatomaceous earth. The obtained filtrate was concentrated under reduced pressure to obtain 36 g of an alcoholic digestion product of sake lees.

(Production Example 2)
-Manufacture of liquor enzymatic degradation products-
Water (200 mL), protease (1 g), and amylase (0.3 g) were added to 100 g of rice shochu distiller, and reacted at 50 ° C. and 60 MPa for 24 hours using the enzyme fermentation promotion apparatus (manufactured by Yanmar Co., Ltd.) shown in FIG. 500 mL of 50 mass% ethanol was added to the obtained reaction liquid, and it filtered with diatomaceous earth. The obtained filtrate was concentrated under reduced pressure to obtain 28 g of an alcoholic digestion product of sake lees.

(Example 1 and Comparative Example 1)
-Estrogen-like action test-
As a test sample, the digestion product of the sake lees of Production Examples 1 and 2 and the sake cake used in Production Example 1 as Comparative Example 1 were used to examine the effects on the proliferation of estrogen-dependent cells (In vitro cell. Dev. Biol.28A, 595-602, 1992).
First, human breast cancer-derived MCF-7 cells were cultured in a 75 cm ² flask until confluent, and the MCF-7 cells were collected by trypsin treatment, and 10% by mass FBS (activated charcoal-treated), 1% by mass Using an essential amino acid solution (NEAA) and a MEM medium containing 1 mM sodium pyruvate but not phenol red (hereinafter abbreviated as “MEM medium”), the concentration was adjusted to 3 × 10 ⁴ cells / mL.
Next, 0.9 mL each of the prepared MCF-7 cells was seeded in a 23-well plate, and cultured at 37 ° C. under 5% CO ₂ -95% air to establish this. Six hours later (Day 0), 100 μL of each test sample solution prepared in MEM medium to a concentration 10 times the final concentration (12.5 ppm, 3.1 ppm) was added to the plate, and the culture was continued.
On the sixth day from the start of the culture, the medium was replaced with a MEM medium containing 0.97 mmol / L of 3- (4,5-dimethyl-2-thiazolyl) -2,5-diphenyl-2H-tetrazolium bromide (MTT). After culturing for 2 hours, the medium was replaced with isopropanol, and blue formazan produced in the cells was extracted. For the isopropanol containing the eluted blue formazan, the absorbance at 570 nm where the absorption maximum of blue formazan is present was measured.
In order to correct the influence of adherent cells, the absorbance at 650 nm was also measured at the same time, and the difference between the two absorbances was taken as a value proportional to the amount of blue formazan produced (the absorbance in Equation 1 below is this corrected absorbance). . Moreover, 0.02 ppm ethinyl estradiol was used as a positive control.
The strength of the estrogen-like action (estrogen-dependent growth action) was calculated based on the following formula 1 with the absorbance when no test sample was added as 100%. The results are shown in Table 1.
<Formula 1>
Estrogen-like action (%) = (A / B) × 100
In Formula 1, A represents the absorbance when the test sample was added, and B represents the absorbance when the test sample was not added.

(Example 2 and Comparative Example 2)
-Epidermal keratinocyte proliferation test-
As test samples, the sake mash degradation products of Production Examples 1 and 2 and the sake cake used in Production Example 1 as Comparative Example 2 were used, and an epidermal keratinocyte proliferation test was performed as follows.
First, normal human neonatal foreskin keratinocytes (NHEK) were cultured using a growth medium for long-term culture of normal human epidermis keratinocytes, and then cells were collected by trypsin treatment. The collected cells are diluted with a growth medium for normal human epidermal keratinocyte long-term culture to a concentration of 1.5 × 10 ⁴ cells / mL, then seeded at 100 μL per well in a collagen-coated 96-well plate, and cultured overnight. did. After completion of the culture, 100 μL of each test sample dissolved in a growth medium for long-term culture of normal human epidermal keratinocytes was added to each well and cultured for 3 days.
Next, epidermal keratinocyte proliferation action was measured using MTT assay. After completion of the culture, the medium was removed and 3- (4,5-dimethyl-2-thiazolyl) -2,5-diphenyl-2H-tetrazolium bromide (MTT) dissolved in PBS (−) at a final concentration of 0.4 mg / mL. ) Was added to each well in an amount of 100 μL. After culturing for 2 hours, blue formazan produced in the cells was extracted with 100 μL of 2-propanol. After extraction, the absorbance at a wavelength of 570 nm was measured. At the same time, the absorbance at a wavelength of 650 nm was measured as turbidity, and the difference between the two was used as the amount of blue formazan produced.
The calculation method of the epidermal keratinocyte proliferation promotion rate is as shown in the following formula 2.
The results of the epidermal keratinocyte proliferation promotion rate (%) at the test sample concentrations of 50 ppm and 12.5 ppm determined as described above are shown in Table 2.

<Formula 2>
Epidermal keratinocyte proliferation promotion rate (%) = (St / Ct) × 100
However, in the numerical formula 2, St represents the absorbance in the cells to which the test sample is added. Ct represents the absorbance in cells to which no test sample is added.

(Example 3)
-Moisturizing test-
First, (1) a sample prepared by dissolving 1 g of the sake spirit enzymatic degradation product of Production Example 1 in 100 mL of 30% by mass of 1,3-butylene glycol, (2) purified water, and (3) 1% by mass of glycerin were prepared.
Next, 10 μL of each of the sample solutions (1) to (3) was dropped onto a paper disk having a diameter of 8 mm (manufactured by Toyo Seisakusho, mass 0.017 g). This was left in a test chamber (temperature 24 ° C., relative humidity 50% RH), and the mass after 0 to 8 minutes was measured every minute. The water residual ratio of each sample solution was determined with the mass at 0 minute being 100%. The results are shown in Table 3. In addition, the same result was obtained also for the sake lees enzymatic degradation product of Production Example 2.

  From the results of Tables 1 to 3, the liquor enzyme degradation products of Production Examples 1 and 2 have excellent estrogen-like action and epidermal keratinocyte proliferation action, and the sake lees enzyme degradation product of Production Example 1 has excellent moisture retention. It was confirmed to have an action.

(Formulation Example 1)
-Cream-
A cream having the following composition was produced by a conventional method.
Sake lees enzyme degradation product (Production Example 1) 0.01 g
Rosemary extract 0.1g
Hamamelis extract 0.1g
3.0g polyglyceryl condensed ricinoleate
Squalane 8.0g
Macadamia nut oil 3.0g
Glyceryl tri-2-ethylhexanoate 5.0 g
4.0 g of methylphenylpolysiloxane
Sodium chloride 0.5g
Preservative (Propyl paraoxybenzoate) 0.1g
Perfume appropriate amount 1,3-butylene glycol 5.0 g
Glycerin 3.0g
Purified water balance
Total amount 100g

(Formulation Example 2)
-Cosmetic liquid-
A serum having the following composition was produced by a conventional method.
Liquor enzyme degradation product (Production Example 2) 0.02 g
Carrot extract 0.1g
Oil soluble licorice extract 0.1g
Royal jelly extract 0.1g
Peach leaf extract 0.1g
Yeast extract 0.1g
Xanthan gum 0.3g
Hydroxyethylcellulose 0.1g
Carboxyvinyl polymer 0.1g
1,3-butylene glycol 4.0 g
Glycerin 2.0g
Potassium hydroxide 0.25g
Fragrance Appropriate amount Preservative (methyl paraoxybenzoate) 0.15g
Ethanol 2.0g
Purified water balance
Total amount 100g

(Formulation Example 3)
−Pack−
A pack having the following composition was produced by a conventional method.
Sake lees enzyme degradation product (Production Example 1) 0.001 g
0.1g dipotassium glycyrrhizinate
Polyvinyl alcohol 15.0g
Carboxymethylcellulose 5.0g
Glycerin 3.0g
Ethanol 10.0g
Fragrance 0.5g
Preservative (butyl paraoxybenzoate) appropriate amount Antioxidant (tocopherol acetate) appropriate amount
Purified water balance
Total amount 100g

(Formulation Example 4)
-Hair tonic-
The following raw material A was dissolved in 70 g of purified water at 60 ° C. A mixture of the following raw material B was added thereto, stirred and cooled to produce a hair tonic.
<Raw material A>
Sake lees enzyme degradation product (Production Example 1) 0.5g
Resorcin 0.01g
0.1g dipotassium glycyrrhizinate
Carrot extract 0.5g
<Raw material B>
0.1 g of pyridoxine hydrochloride
D-pantothenyl keel 0.1g
L-Menthol 0.05g
1,3-butylene glycol 4.0 g
Perfume proper amount Ethanol 25.0g

(Formulation Example 5)
-Hair lotion-
After dissolving the liquor enzymatic degradation product of Production Example 2 in 1,3-butylene glycol, the remaining raw material was directly added to 70 g of purified water to prepare an aqueous solution of raw material A. The following mixture of raw material B was added thereto and stirred to produce a hair lotion.
<Raw material A>
Liquor enzyme digest (Production Example 2) 0.5g
Jamane Mandro Extract 0.5g
1,3-butylene glycol 4.0 g
Dipotassium glycyrrhizinate 0.2g
Oleyl alcohol 4.0g
Preservative appropriate amount <Raw material B>
Polyoxyethylene sorbitan monolaurate (20EO) 1.5g
Polyoxyethylene lauryl ether (20EO) 0.5g
Perfume proper amount ethanol 15.0g

(Formulation Example 6)
-Hair cream-
The following raw material B was added to 40 g of purified water and heated to 70 ° C. to dissolve. The mixture of the following raw material A heated at 70 degreeC was added there, and it emulsified using the homogenizer, and manufactured the hair cream.
<Raw material A>
Sake lees enzyme degradation product (Production Example 1) 0.5g
Stearyl glycyrrhetinate 0.1g
Bead wax 10.0g
Cetanol 5.0g
Hydrophilic laurin 8.0g
Squalane 37.5g
Glycerol monostearate 2.0g
γ-Oryzanol 0.05g
<Raw material B>
Polyoxyethylene sorbitan monolaurate (20EO) 2.0g
Polyethylene glycol 5.0g
Preservative appropriate amount Fragrance proper amount

(Formulation Example 7)
-Shampoo-
A shampoo having the following composition was produced by a conventional method.
Sake lees enzyme degradation product (Production Example 1) 0.1 g
Lauryl sulfate triethanolamine 5.0 g
Sodium polyoxyethylene lauryl ether sulfate 12.0g
Lauric acid diethanolamide 2.0g
Edetate disodium 0.1g
1.3-Butylene glycol 4.0 g
Methyl paraoxybenzoate 0.15g
Fragrance 0.05g
Purified water balance
Total amount 100g

(Formulation Example 8)
-Rinse-
A rinse having the following composition was produced by a conventional method.
Sake lees enzyme degradation product (Production Example 2) 0.1 g
Stearyltrimethylammonium chloride 2.0g
Cetostearyl alcohol 2.0g
Polyoxyethylene lanolin ether 3.0g
Methyl paraoxybenzoate 0.15g
Propylene glycol 5.0g
Fragrance 0.05g
Purified water balance
Total amount 100g

(Formulation Example 9)
-Dietary supplements (tablets)-
The following mixture was tableted to produce a tablet-shaped dietary supplement.
Liquor enzyme digest (Production Example 1) 50g
Powdered sugar (sucrose) 188g
Glycerin fatty acid ester 12g

(Formulation Example 10)
-Dietary supplements (tablets)-
The following mixture was tableted to produce a tablet-shaped dietary supplement.
Sake lees enzyme degradation product (Production Example 2) 50g
Powdered sugar (sucrose) 188g
Glycerin fatty acid ester 12g

(Formulation Example 11)
-Dietary supplement (granule)-
The following mixture was formed into granules to produce a granular dietary supplement.
Liquor enzyme digest (Production Example 1) 34g
1000g beet oligosaccharide
Vitamin C 167g
Stevia extract 10g

(Formulation Example 12)
-Dietary supplement (granule)-
The following mixture was formed into granules to produce a granular dietary supplement.
Sake lees enzyme degradation product (Production Example 2) 34g
1000g beet oligosaccharide
Vitamin C 167g
Stevia extract 10g

(Formulation Example 13)
-Drink-
According to the following prescription, the drink was manufactured by the conventional method.
Sake lees enzyme degradation product (Production Example 1) 3g
Glucose sucrose fructose 10g
Citric acid 1g
Sodium citrate 0.5g
Fragrance 0.01g
0.01g of dye
Purified water balance
Total amount 100g

(Formulation Example 14)
-Drink-
According to the following prescription, the drink was manufactured by the conventional method.
Liquor enzyme digest (Production Example 2) 3g
Glucose sucrose fructose 10g
Citric acid 1g
Sodium citrate 0.5g
Fragrance 0.01g
0.01g of dye
Purified water balance
Total amount 100g

  The alcoholic digestion product of the sake lees of the present invention is obtained by treating at least one of sake lees and shochu distillers with a plurality of enzymes under pressure and heating, and exhibits estrogenic action, epidermal keratinocyte proliferation action, and moisturizing action. Since it has at least one useful action, it can be used as an active ingredient added to, for example, foods and drinks, skin cosmetics, hair cosmetics, bath additives, etc., and effective use of sake lees and shochu distillers can be achieved. .

FIG. 1 is a schematic cross-sectional view showing an example of the enzyme fermentation promoting device of the present invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Enzyme fermentation promotion apparatus 2 Pressure-resistant container 3 Heater 4 Pressure pump 5 Temperature sensor 6 Pressure gauge

Claims (9)

  A liquor obtained by reacting at least one of sake lees and shochu distillers with two or more enzymes having different substrate specificities and reaction rates under pressure and heating.   The liquor enzyme degradation product according to claim 1, wherein the enzyme is at least one of a saccharide-degrading enzyme and a proteolytic enzyme.   The liquor enzyme degradation product according to any one of claims 1 to 2, wherein the enzyme is at least two kinds selected from amylase, glucosidase, protease, and peptidase.   The liquor enzyme degradation product according to any one of claims 1 to 3, which is reacted at a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C for 1 to 36 hours.   The liquor enzyme degradation product according to any one of claims 1 to 4, which has at least one of an estrogen-like action, an epidermal keratinocyte proliferation action, and a moisturizing action.   At least one of a saccharide-degrading enzyme and a proteolytic enzyme is added to at least one of sake lees and shochu-distilled lees, and the reaction is performed at a pressure of 40 to 200 MPa and a temperature of 40 to 80 ° C. for 1 to 36 hours. Manufacturing method.   The method for producing an enzymatic degradation product of sake lees according to claim 6, wherein protease and amylase are added to at least one of sake lees and shochu distillers, and the reaction is performed at a pressure of 50 to 150 MPa and a temperature of 50 to 70 ° C for 3 to 24 hours.   A functional article comprising the liquor enzyme degradation product according to any one of claims 1 to 5. The functional article according to claim 8, which is any one selected from foods and drinks, skin cosmetics, hair cosmetics, and bath agents.

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