JP2009242774A - Soap including fermented papaya fruit - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a soap comprising fermented papaya fruit which has fermented papaya fruit having high hydroxyl radical elimination activity. <P>SOLUTION: Glucose, lactic acid bacteria, amylase, and an enzyme for miso are added and mixed to a wild immature papaya fruit. They are still put and fermented. Then glucose is added thereto and mixed to them, and they are dried. They are still aged for at least 6 months and fermented, to prepare a fermented papaya fruit. The fermented product has 50 μg/ml to 4,000 μg/ml of hydroxyl radical elimination activity when indicated as IC50 value. A soap including 1.0 to 10.0 percents by weight of the fermented papaya fruit is produced. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a fermented papaya fruit having high hydroxyl radical scavenging activity for preventing and / or improving troubles related to skin health including skin aging and atopic dermatitis, and obtaining high detergency on the skin. The present invention relates to a soap containing fermented papaya fruit.

  In general, the relationship between reactive oxygen species (ROS) and diseases is widely recognized, and is related to so-called lifestyle-related diseases such as cancer, cataracts, neurological diseases, liver diseases, kidney diseases, as well as allergies and diabetes. . The effectiveness of antioxidants has been recognized for these diseases involving ROS.

  On the other hand, papaya (scientific name: Carica Papaya Linn) is not only used for food as a tropical fruit, but also contains a proteolytic enzyme known as papain, so it can be used as a compounding ingredient in foods, cosmetics, and pharmaceuticals. Widely used in the field.

  It has been suggested that the health functionality may be based on ROS scavenging activity based on the antioxidant ability of the product, in particular hydroxyl radical scavenging activity.

  It is known that fermented papaya fruit products generally have the above-mentioned antioxidant action and are effective for various diseases. For example, the effectiveness against diseases such as epilepsy, amnesia and Alzheimer's disease, the immunity of the skin and colonic mucosa, and the possibility of suppressing allergic inflammation have been suggested.

  In addition, papaya fermented processed foods (patent documents 1 to 4) and detergent / cleaning fields (patent documents 5 to 8), soaps (patent documents 9 and 10), and external cosmetics (patent document 11). Has come to be considered, and some have been put into practical use.

  Furthermore, various functional substrates such as pigeon wheat extract (patent document 12), ginseng, dokudomi, aloe, loquat leaf, peach leaf, wolfberry, glaze, daikon, etc. (patent document 13), calcium phosphate Compound (patent document 14), tea extract (patent document 15), ancient salt water (patent document 16), rock cabbage extract (patent document 17), milk, sake lees, shochu distillation residue (patent document 18), areca extract Numerous techniques are known, such as mixing products, licorice extract (Patent Document 19), various herbal extracts (Patent Document 20), collagen synthesis promoter (Patent Document 21).

  However, the level of radical scavenging activity required by the papaya fruit fermented product for prevention and / or improvement of skin problems including skin aging and atopic dermatitis is not known, and includes the fermented product. Papaya fruit fermented soap is not known.

  Under such circumstances, establishment of soap containing fermented papaya fruit having high hydroxyl radical scavenging activity and its production technology has been expected.

JP 2001-120224 A

Japanese Patent Laid-Open No. 2003-24009

JP 2004-267026 A

JP 2006-75086 A

JP 7-82597 A

JP 2001-152188 A

JP 2001-181687 A

JP 2001-247896 A

JP-A-53-54207

JP 2004-123585 A

JP 2007-302664 A

JP-A-7-274914

Japanese Unexamined Patent Publication No. 7-274777

Japanese Patent Laid-Open No. 11-29486

JP-A-11-139959

JP 2002-145737 A

JP 2004-196765 A

JP 2005-232078 A

JP 2004-570575 A

JP 2006-290865 A

JP 2007-508369 A

  The present invention has been made under the above-mentioned background, and provides a soap containing fermented papaya fruit that has high hydroxyl radical scavenging activity, high health functionality and detergency to the skin, and excellent quality. There is to do.

  In order to solve the above-mentioned problems, the present inventors have conducted intensive research, [1] establishment of a fermented papaya fruit having high hydroxyl radical scavenging activity and production technology thereof, and [2] papaya fruit including the fermented papaya fruit. The present invention has been achieved based on the development of soap containing fermented product, and [3] the elucidation of the relationship between hydroxyl radical scavenging activity of fermented papaya fruit, high health functionality on the skin, and high detergency on the skin.

  That is, the fermented papaya fruit-containing soap according to the present invention is a wild immature papaya with white seeds, which is mashed after slicing the seeds with the skin removed from the bottom and the bottom of the flower. A first mixture obtained by adding glucose to the mixture is left to age, and then the first mixture is filtered to be fractionated into a first filtrate and a first residue, and glucose is added to the first residue. To obtain a second filtrate by filtering the second mixture and adding glucose to the mixture of the first filtrate and the second filtrate. An intermediate raw material prepared with a glucose concentration of 40 to 60% is obtained, and the intermediate raw material is divided into three parts, a first intermediate raw material, a second intermediate raw material, and a third intermediate raw material. 1.0-5.0% by weight of miso enzyme After adding and mixing, fermenting, then adding further glucose, mixing and drying, and then crushing to obtain the first composition, 5.0 to 30.0 wt% in the second intermediate raw material Of lactic acid bacteria and 0.2-1.0% by weight of miso-enzyme, and fermented by mixing, after which glucose was further added and mixed, dried and then crushed to obtain a second composition, Add 0.5-4.0% by weight of amylase to the third intermediate material, mix and ferment, then add glucose, mix and dry, and then crush to obtain a third composition Obtained by mixing and homogenizing the first composition, the second composition, and the third composition, and aging at rest for a long period of at least 6 months, and the hydroxyl radical scavenging activity has an IC50 value. When expressed as From vegetable oil containing 1.0 to 10.0% by weight of a papaya fruit fermented product of 50 μg / ml to 4000 μg / ml, containing at least 5.0% by weight of palm oil and at least 5.0% by weight of palm kernel oil It is characterized by using a soap base.

  Here, "wild immature papaya" is a wild papaya that is close to the original species, and the unripe hull is a blue papaya, and has been improved in varieties seen at stores, supermarkets, etc. Unlike papaya, it is about the size of a human fist and is packed with seeds. Wild papaya is more vigorous than varieties improved papaya. By using this wild papaya in its entirety, including skin and seeds, the soap containing fermented papaya fruit of the present invention can Compared with the soap used, especially fermented papaya soap (hereinafter referred to as "conventional papaya soap") according to Patent Document 10 previously filed by the present applicant, glossy foaming volume feeling, foam expansion, moist feeling, etc. Improved quality as a soap. In addition, the solubility in soap bases was significantly improved, and in the conventional papaya soap, a rough feel was observed during use, whereas in the papaya fruit fermented soap of the present invention, the papaya fermented product became a soap base. It dissolves completely, and there is no gritty feeling at the time of use. That is, in the present invention, the use of wild immature papaya, not the immature fruit papaya of the cultivated species shown in Patent Document 10, itself forms an important feature.

  The lactic acid bacterium used in the present invention is not particularly limited, but Streptococcus, Pediococcus, Lactobacillus and the like are preferable, and Streptococcus lactic acid bacterium is particularly preferable. This is, for example, a raw material available as a food grade commercial product.

  Amylase used in the present invention is a general term for starch hydrolyzing enzymes, and is not particularly limited as long as it has quality conditions that can be used for food production. This is a raw material that can be obtained and used as, for example, a food grade commercial product, and the usage method depends on the quality of the enzyme, the quality of the active unit, etc., the quality condition of the target product, and the production conditions. Can be adjusted as appropriate.

  In the present invention, an enzyme for miso means a cell body, a secreted product, etc. of Aspergillus oryzae used in the production of sake, miso, soy sauce, etc., cellulase activity in addition to amylase activity. It contains many kinds of digestive enzymes such as protease activity, completely decomposes wild immature papaya as raw material, gives the finished product a smooth and moist feeling, hydrosyl radical scavenging activity, various skin health It plays an indispensable role for ensuring the required quality, such as adding functionality. This is, for example, a raw material available as a food grade commercial product, and the usage method is appropriately adjusted according to the quality of the enzyme, the quality of the activity unit, etc., the quality condition of the target product, and the production conditions. it can. The fermented papaya fruit produced in this way has significantly improved dispersibility and solubility in soap base when compared with conventional products, and reduced production costs due to shortened production time and appearance. Improvement in quality such as a feeling of use is recognized.

  In the present invention, the hydroxyl radical scavenging activity is defined as follows.

  Evaluation of hydroxyl radical scavenging ability of fermented papaya fruit is performed by electron spin resonance spectroscopy (ESR method). The ESR system is an X-Band (RX type manufactured by JEOL Ltd.) with a digital high-speed sweep unit (Radical Research Co., Ltd.) incorporated into an improved radical detection system for the ESR system WIN-RAD system RDA-03W ESR data analyzer (Radical Research Co., Ltd.) ).

  The ESR measurement conditions were: sweep magnetic field region: 336.5 ± 5 mT, magnetic field modulation Field Mod; 0.079, Time Constant; 0.10 seconds, sweep time: 1 minute, output: 8.0 mW, and the result was CYPMPO ( 2- (5,5-Dimethyl-2-oxo-2-λ5- [1,3,2] dioxaphosphin-2-yl) -2-methyl-3,4-dihydro-2H-pyrrole-1-oxide, radical It is shown as the relative intensity of the radical adduct trapped by Research).

  In the present invention, the hydroxyl radical scavenging activity is defined as the IC50 value (μg / ml, final concentration) of the concentration of the papaya fruit fermented product that reduces the signal relative intensity by 50% in the control ESR measurement without the sample (fermented papaya fruit). ).

  Alternatively, the concentration of Trolox ((±) -Hydroxy-2,5,7,8-tetramethyl-2-carbon acid, Aldrich) corresponding to the above hydroxyl radical scavenging activity, that is, exhibiting the same radical scavenging activity, is used. It is determined and shown as a unit (μmol Trolox equivalent / mg) corresponding to the IC50 value (μg / ml, final concentration) of the papaya fruit fermented product. In other words, Trolox is used as a preparation for evaluating hydroxyl radical scavenging activity, and evaluation is performed by determining the chemical equivalent of Trolox corresponding to the hydroxyl radical scavenging activity of the sample (fermented papaya fruit).

As a result, it is possible to minimize data variations due to differences in ESR models, differences in methods, differences in reagent purity, and the like, and to provide objectivity to the data.
As described above, when compared with conventional papaya soap, the soap containing fermented papaya fruit according to the present invention mainly includes selective use of wild immature papaya fruit, differences in fermentation process, Based on the difference, etc., it has a high hydroxyl radical scavenging activity, and also has a high health function and detergency on the skin.

  According to the present invention, since it has a high hydroxyl radical scavenging activity, it contributes to the prevention and improvement of skin aging, atopic dermatitis, etc., and further has high health functionality and exhibits high detergency on the skin, Improve quality and reduce manufacturing costs.

  The best mode for carrying out the present invention will be described below.

  The detail of intermediate raw material manufacture of the papaya fruit fermented material in this invention is as follows.

  Collect wild immature papaya, cut the flower of the bottom and bottom, cut the whole seeds with the skin, crush and knead (mash) them in a container. Glucose is added to this product and aged for 7 to 10 days. The aged product is filtered to obtain filtrate 1 and residue 1.

  Incidentally, the color of the filtrate obtained at this time is bright yellow, and the taste is also fruity. In the conventional papaya soap invented by the present applicant, immature fruit papaya that is not a wild species was used, and thus the filtrate obtained in the same manner was brown. Further, when a filtrate was produced in the same manner using ripe papaya, it was separated into an orange liquid and water, and a product that could withstand practical use could not be produced.

  Thus, in producing the intermediate raw material of the fermented papaya fruit used in the present invention, one feature is to use wild papaya. For example, wild species are known to have high medicinal effects even in crude drugs and fruits such as blueberries, raspberries, watermelons, herbs, and grapes. Also in the present invention, since wild papaya is used, a reaction that is clearly different from that in the case of using non-wild-type papaya was observed in the production process, and the quality was also high as described later. A quality product is obtained.

  Wild immature papaya fruit used as a raw material is characterized by having a large amount of fresh white seeds, and is different from mature papaya fruit having black seeds.

  In general, wild immature papaya fruits have higher hydroxyl radical scavenging activity and higher health functionality than cultivated immature papaya fruits. It is characterized by use.

  After leaving the mixture of residue 1 and glucose, filtrate 2 is obtained by filtration, glucose is added to the mixture of filtrate 1 and filtrate 2, and the final glucose concentration in the mixture is adjusted to 40 to 60% by weight. This product is used as an intermediate raw material for fermented papaya fruit.

  Next, details of the production of a fermented papaya fruit are as follows.

  The intermediate raw material is divided into three parts, a first intermediate raw material, a second intermediate raw material, and a third intermediate raw material, and 1.0 to 5.0% by weight of miso enzyme is added to the first intermediate raw material. After mixing, the mixture is fermented, and then glucose is further added, mixed, dried, and then crushed to obtain the first composition. Next, 5.0 to 30.0% by weight of lactic acid bacteria and 0.2 to 1.0% by weight of miso-enzyme are added to and mixed with the second intermediate raw material, and then glucose is further added and mixed. The second composition is obtained by crushing after drying. Furthermore, 0.5 to 4.0% by weight of amylase is added to the third intermediate raw material and mixed and fermented, and then glucose is further added and mixed and dried, followed by crushing to give a third composition. To get.

  And a papaya fruit fermented product is manufactured by mixing and homogenizing the said 1st composition, 2nd composition, and 3rd composition, and let it stand and age for at least 6 months. This manufactured papaya fruit fermented product has hydroxyl radical scavenging activity of 50 μg / ml to 4000 μg / ml when expressed as IC50 value. This range corresponds to 0.1 μmol to 8.2 μmol equivalent / mg in terms of Trolox. This product has excellent sensory evaluation quality and retains physiological activity useful as a health functional material.

  Although this product is milky white powder, in order to facilitate soap production, for example, granulation by granulation, fine powdering by pulverization, tableting by tableting, etc., and addition of coloring agents and flavors It is not impeded to add any mixture separately.

  In the present invention, it is important to use wild immature papaya fruit as a raw material. If mature papaya fruit is used as a raw material, quality degradation is likely to occur during the manufacturing process, and the quality of the finally obtained fermented product is sensory-evaluated compared to when immature papaya fruit is used. Furthermore, the physiological activity expected as a health functional substrate is not sufficiently retained.

  Regarding the soap base used in the production of the fermented papaya fruit-containing soap according to the present invention, there are no particular restrictions on the raw material and the production method, and a known technique can be used.

  Examples include fatty acid alkali metal salts (alkali soaps) produced by saponifying or neutralizing fats and / or fatty acids with alkali metal hydroxides, neutral soaps made of anionic surfactants, and acidic soaps. .

  As fats and oils, it is preferable to use plant-derived natural fats and oils or fatty acids. Examples of plant-derived natural fats and / or fatty acids include palm oil, palm kernel oil, coconut oil, olive oil, cocoon oil, kapok oil, cocoon oil, corn oil, sesame oil, safflower oil, soybean oil, rapeseed oil, cottonseed oil, peanut Oil, sunflower oil and the like can be mentioned, but palm oil and palm kernel oil are particularly preferable because of high oxidation stability, good fragrance, high detergency, and stable skin functionality. Both palm oil and palm kernel oil are rich in saturated fatty acids. In particular, the latter has a high content of lauric acid, which gives the properties necessary for function expression in the present invention. Palm oil and palm kernel oil can exhibit their intended functions by containing at least 5.0% by weight in the total vegetable oil used as a soap base.

  Examples of the alkali metal salt include sodium salt and potassium salt, and sodium salt is preferable in the present invention.

  Examples of the anionic surfactant include sodium coconut oil fatty acid ethyl ester sulfonate and sodium N-laurolyl-L-glutamate.

  The soap containing fermented papaya fruit according to the present invention is a fermented papaya fruit added to the soap base in a concentration of 1.0 to 10.0% by weight in the final product, and further, if necessary, an antioxidant, a fragrance, It can be shaped into various forms according to a known processing method by adding a dye or the like, mixing and stirring for 20 to 60 minutes under a holding temperature of 30 to 45 ° C.

  When the amount of fermented papaya fruit added to the soap base is less than 0.1% by weight in the final product, it prevents and / or improves physiological functions for the skin, such as skin aging and atopic dermatitis. It is difficult to exert high health functions such as the ability to perform, and it is difficult to exert high detergency on the skin. In addition, since the fermented papaya fruit used in the present invention is easier to dissolve than the fermented papaya fruit used in conventional papaya soap, the amount of fermented papaya fruit added to the soap base is as follows: It can be added up to a concentration of about 40.0% by weight in the final product, but considering the mixing with soap base, the formability, the functionality as a substantial soap and the cost, the concentration is less than 10% by weight. It is preferable to do this. Accordingly, in the soap containing fermented papaya fruit according to the present invention, it is preferable to add fermented papaya fruit to the soap base at a concentration of 1.0 to 10.0% by weight in the final product.

  Examples of the soap containing fermented papaya fruit according to the present invention include cosmetic soap, transparent soap, paste-like or gel-like facial soap, body cleanser, shampoo, and shaping cream. Is not limited by the form itself.

  In the present invention, when it is assumed that a papaya fruit fermented product containing 1.0 to 10.0% by weight of a papaya fruit fermented product is used, for example, once / day, the papaya fruit fermented product is used. Has an IC50 value of 4000 μg / ml or less, desirably 2000 μg / ml or less, more desirably 500 μg / ml or less, and 1000 μg / ml or more, desirably 500 μg / ml or more, more desirably 50 μg / ml. When it is more than ml, physiological functions for the skin, for example, high health functions such as prevention and / or improvement of skin aging and atopic dermatitis are effectively exhibited, or high detergency for the skin is also effectively exhibited. The This range corresponds to 0.1 μmol to 8.2 μmol equivalent / mg in terms of Trolox.

  Regarding the method for using the fermented papaya fruit-containing soap according to the present invention, in the present invention, no particular upper and lower limits, or other conditions are set for the amount used, the number of times used, and the period of use. Therefore, various cases are assumed such as a large amount of use for a short period of time, a small amount of use for a long period of time, and a case of use with other health functional materials, but the present invention is not limited by this.

  The soap containing fermented papaya fruit according to the present invention is effective in preventing and / or improving skin aging caused by ultraviolet rays, oxidative damage of cells, drying, non-thinning, and the like.

  The soap containing fermented papaya fruit according to the present invention is effective in preventing and / or improving atopic dermatitis, which is one of allergic symptoms.

  The soap containing fermented papaya fruit according to the present invention is not only for preventing and / or improving skin aging and atopic dermatitis, but also for improving acne, reducing itching due to drying, reducing rash, and improving rash symptoms. It is effective for maintaining and recovering health, and can exhibit high health functionality for the skin.

  The soap containing fermented papaya fruit according to the present invention is effective in reducing stains, buckwheat, removing darkening of pores, reducing body odor, reducing irritation of sunburn skin, and exhibiting high detergency on the skin.

  Hereinafter, the present invention will be further described by way of examples. However, the following examples are for illustrative purposes only and are not intended to limit the present invention in any way.

<Example 1> Production example of soap containing fermented papaya fruit 1) Production of intermediate raw material 100 kg of wild immature papaya fruit was collected, washed with water to remove foreign matter, and then the sliced product and 85 kg of sliced product were removed except for the loose part and the bottom of the fruit. Got.

  20 kg of glucose was added to the sliced product, mixed well, allowed to stand for 7 to 10 days and aged, and the mixture was filtered to obtain filtrate 1 and residue 1 as fruit juice.

  10 kg of glucose was added to 60 kg of the residue, mixed, allowed to stand for 4 days, and the mixture was filtered to obtain filtrate 2 as a fruit juice.

  Filtrate 1 and filtrate 2 were mixed, 2 kg of glucose was added and mixed well to obtain 40 kg of the desired intermediate material.

2) Manufacture of fermented papaya fruit Add 0.5 kg of miso enzyme to 20 kg of the intermediate raw material produced in 1) above, mix well, ferment at 40 ° C. for 48 hours, add 60 kg of glucose, After mixing well, it was dried at 18 ° C. for 1 month and pulverized to obtain Composition 1.

  After adding 5 kg of lactic acid bacteria and 0.1 kg of miso enzyme to 15 kg of the intermediate raw material produced in 1) above and mixing well, fermenting at 40 ° C. for 48 hours, adding 30 kg of glucose and mixing well, It was dried at 18 ° C. for 1 month and pulverized to obtain Composition 2.

  Add 0.1 kg of amylase to 5 kg of the intermediate raw material produced in 1) above, mix well, ferment at 40 ° C for 48 hours, add 10 kg of glucose, mix well, then at 18 ° C for 1 month. It was dried for a while and pulverized to obtain a composition 3.

  Compositions 1, 2, and 3 were combined and homogenized, and aged for 6 months or more in a high aluminum barrier made of gas barrier to obtain 100 kg of the final product.

  This product was a milky white powder with a high fluidity and a moisture content of 5% by weight or less, and had an excellent taste taste sensory.

3) Measurement of hydroxyl radical scavenging activity of papaya fruit fermented product and Trolox The evaluation of free radical and reactive oxygen species scavenging ability of the papaya fruit fermented product produced as described above was performed by electron spin resonance spectroscopy (ESR). I went. The ESR system is a free radical detector that incorporates a digital high-speed sweep unit (Radical Research Co., Ltd.) into X-Band (manufactured by JEOL Ltd.) and an improved WIN-RAD system for ESR equipment RDA-03W ESR data analyzer (Radical Research) System).

  The ESR setting conditions are as follows: sweep magnetic field region: 336.5 ± 5 mT, magnetic field modulation Field Mod: 0.079, Time Constant: 0.10 seconds, sweep time: 1 minute, output: 8.0 mW, and the result is DMPO or It is shown as the relative intensity of the radical signal trapped by CYPMPO. More specific description will be given below.

  100 μM ferrous sulfate, 100 μM MDETAPAC, 5 mM CYPMPO, each concentration sample (fermented papaya fruit product) or Trolox, 100 μM hydrogen peroxide mixed solution in 200 mM phosphate buffer (pH 7.8) sufficiently substituted with nitrogen Was subjected to ESR analysis. Of all 8 peaks due to CYPMPO-hydroxyl radical adduct generated by starting sweeping 1 minute after hydrogen peroxide addition, 4th peak (ESR signal) and 6 ESR signals due to Mn Among them, the peak of the second Mn (ESR signal) from the low magnetic field side was compared, and the hydroxyl radical was quantified by the ratio of each ESR signal, that is, the relative intensity of CYPMPO-hydroxyl radical / Mn. The relative intensity of the ESR signal of CYPMPO-hydroxyl radical / Mn observed in the control ESR measurement carried out without adding the test material or Trolox was taken as 100%. A sample (fermented papaya fruit product) was added to the ESR measurement solution, and the scavenging activity of the sample (fermented papaya fruit product) on hydroxyl radicals was examined by changing the relative intensity of the ESR signal of CYPMPO-hydroxyl radical / Mn. As a result, when the concentration of the fermented papaya fruit product that attenuates the relative signal intensity during the measurement of the control ESR by 50% was determined as an IC50 value (μg / ml), it was 50 to 4000 μg / ml (final).

  Similarly, when an equivalent equivalent of Trolox corresponding to the above hydroxyl radical scavenging activity was measured, it was 0.1 to 8.2 μmol Trolox equivalent / mg. That is, it was confirmed that the activity is sufficient to exhibit health functionality.

4) Manufacture of soap containing fermented papaya fruit 150 kg of water was added to a soap kettle with 868 kg of commercially available palm oil and 217 kg of palm kernel oil and adjusted to 70 ° C. with stirring (step 1). While stirring, an aqueous solution in which 166 kg of sodium hydroxide was dissolved in 537 kg of water was added (step 2).

  When the mixture started to harden as saponification progressed, about 100 kg of 30% saline was added until it became soft, and the soap kettle was heated to 100 ° C. and stirred to confirm saponification. Subsequently, the temperature is 50 ° C. or higher (step 2). Thus, the saponification process was completed by salting out, and the mixture was allowed to stand for 3 days (step 3).

  Next, the waste liquid containing glycerin was removed from the soap kettle, leaving only the soap component (step 4).

  The soap component is returned to step 3 again, and a second saponification treatment is performed. That is, salting out is performed by heating the soap kettle to 80 ° C or higher, adding 200Kg of water and about 100Kg of 30% salt water while stirring, setting the temperature in the soap kettle to about 100 ° C, and stirring for about 3 hours. It was left for 3 days.

  Subsequently, the waste liquid containing glycerin was removed from the soap kettle, leaving only the soap component (step 4).

  After the above step 4, the soap in the soap pot is transferred into the frame, dried, the frame is removed, the soap is cut into a stick shape, put into an extruder to form noodles, and the moisture in the soap is about 11 To obtain a soap base (step 5).

  1.0 kg of papaya fruit fermented product and about 200 ml of water were added to 8.0 kg of the soap base, and the mixture was crushed and kneaded by feeding into an extruder from a hopper (step 6).

  Subsequently, the temperature during extrusion is set to 40 ° C., and the papaya fruit fermented product according to the present invention and the soap base are dispersed and mixed under reduced pressure (0.08 to 0.85 mpa), and the soap is extruded and stamped. Molded (step 7).

  Subsequently, the moisture in the soap was adjusted to about 10% through a drying process, and a papaya fruit fermented soap was obtained (step 8).

<Example 2> Effectiveness against skin aging of soap containing fermented papaya fruit As a control, soap containing fermented papaya fruit containing 0.2% of fermented papaya fruit with respect to soap containing fermented papaya fruit of Example 1 (Comparative product 1), soap containing no fermented papaya fruit (Comparative product 2) was prepared and subjected to the following test.

  When taking a bath every day for subjects with skin aging symptoms such as skin wrinkles, sagging, reduced elasticity caused by photoaging due to ultraviolet rays, oxidation of skin cells through active oxygen, drying of the skin, non-thinning, etc. The fermented fruit-containing soap, the comparative product 1 and the comparative product 2 were used for 10 weeks as 10 persons in each ward, and the usability was investigated. The usability was evaluated in five levels: very good, good, no change, bad, very bad.

  As a result, the use area of soap containing fermented papaya fruit was very good (4 people), good (5 people), no change (1 person), bad (0 people), and very bad (0 people). The comparison product 1 use zone was very good (0), good (2), no change (7), bad (1), very bad (0). The comparison product 2 use zone was very good (0 people), good (0 people), no change (7 people), bad (2 people), and very bad (1 person).

  From the above survey results, it was shown that soap containing fermented papaya fruit is effective for various symptoms of skin aging.

<Example 3> Effectiveness of soap containing fermented papaya fruit against atopic dermatitis As a control, fermented papaya fruit containing 0.2% of fermented papaya fruit with respect to soap containing fermented papaya fruit of Example 1 Containing soap (Comparative product 1), soap containing no fermented papaya fruit (Comparative product 2) was prepared and subjected to the following tests.

  For subjects with symptoms of atopic dermatitis such as skin irritation, itchiness, dryness, etc. caused as one of allergic reactions, each bath is given a soap containing fermented papaya fruit, comparative product 1 and comparative product 2 Ten people were asked to use it for a week, and their use feeling was investigated. The usability was evaluated in five levels: very good, good, no change, bad, very bad.

  As a result, the use of soap containing fermented papaya fruit was very good (3 people), good (4 people), no change (3 people), bad (0 people), and very bad (0 people). The comparative product 1 use zone was very good (0), good (1), no change (5), bad (4), very bad (0). The comparison product 2 use zone was very good (0 people), good (0 people), no change (7 people), bad (2 people), and very bad (1 person).

  From the above survey results, it was shown that soap containing fermented papaya fruit is effective for various symptoms of atopic dermatitis.

<Example 4> Evaluation of health functionality of soap containing fermented papaya fruit Soap containing fermented papaya fruit containing 0.2% of fermented papaya fruit as a control for soap containing fermented papaya fruit of Example 1 ( Comparative product 1), soap containing no fermented papaya fruit (Comparative product 2) was prepared and subjected to the following test.

  When taking a bath every day for subjects with one or more symptoms such as dry skin, oily skin, rough skin, and sensitive skin, which are typical skin problems caused by causes other than skin aging, atopic dermatitis, etc. The fermented fruit-containing soap, comparative product 1 and comparative product 2 were used as 15 people in each ward for 1 week, and the feeling of use was investigated. The conditions when improved are based on the user's experience regarding health functions such as moisturized skin, smoothness, firmness, elasticity, good color, etc. The feeling of use is very good, good, no change, bad Evaluation was based on 5 levels, very bad.

  As a result, the use of soap containing fermented papaya fruit was very good (6 people), good (6 people), no change (3 people), bad (0 people), and very bad (0 people). The comparison product 1 use zone was very good (0), good (1), no change (12), bad (2), very bad (0). The comparison product 2 use zone was very good (0), good (0), no change (10), bad (4), very bad (1).

  From the above survey results, it was shown that the soap containing fermented papaya fruit is effective for various symptoms related to the health function of the skin.

<Example 5> Effectiveness for improving washing power of soap containing fermented papaya fruit As a control, fermented papaya fruit containing 0.2% of fermented papaya fruit with respect to soap containing fermented papaya fruit of Example 1 Soap (Comparative product 1) and soap containing no papaya fruit fermented product (Comparative product 2) were prepared and subjected to the following tests.

  In order to evaluate the effectiveness of soap containing fermented papaya fruit for improving detergency, a subject who suffers from any stains such as stains, buckwheat, black spots on the pores, body odor, etc., a bath containing fermented papaya fruit, The comparison product 1 and the comparison product 2 were used for 10 people in each ward for 1 week, and the feeling of use related to the improvement of the degree of foaming and dirt removal was investigated. The usability was evaluated in five levels: very good, good, no change, bad, very bad.

  As a result, the papaya fruit fermented product-containing soap use area was very good (5 people), good (4 people), no change (1 person), bad (0 people), and very bad (0 people). The comparative product 1 use zone was very good (0), good (1), no change (9), bad (0), very bad (0). The comparison product 2 use zone was very good (0), good (0), no change (9), bad (1), very bad (0).

  From the above survey results, it was shown that soap containing fermented papaya fruit has a high detergency.

  As mentioned above, as a result of comparing the papaya fruit fermented product-containing soap according to the present invention with the comparative products 1 and 2, the superiority of using the present product was shown.

<Example 6> Comparison between soap containing fermented papaya fruit and conventional soap In order to show the quality of soap containing fermented papaya fruit according to the present invention, products were compared with conventional papaya soap. Hereinafter, the conventional papaya soap is referred to as “conventional product”, and the papaya fruit fermented soap according to the present invention is referred to as “this product”.

<1> Foam comparison test
[Bubbling] ... Compared with the conventional product, this product has soft foam and gloss.
[Elasticity] ... The conventional product and this product were bubbled, and each bubble was placed in a container and allowed to stand for 3 hours. As a result, the conventional product has no elasticity and is deflated, but this product does not lose its elasticity and maintains a foam state.
[Gloss] ... The conventional product has less gloss than the product itself, but the product has been glossy even after 3 hours.
[Feeling] ... The conventional product is smooth when foam is applied to the skin, but the foam disappears immediately. This product, when applied to the skin, will stretch smoothly as a cream. Therefore, there is little irritation to the skin and it can be used as a massage cream.
[After use] In the case of conventional products, the skin feel after washing with water is smooth, but this product has a strong moist feeling. High moisturizing effect.

<2> Comparison of other feeling of use Compared with the conventional product, this product has the following effects.
With this product, if you rub the horny part of the heel or elbow, the horny substance will be tattered and become smooth skin. Inflammation from sunburn goes away with this product.

<3> Comparison of production process The conventional product contains 15 to 20 parts by weight of a papaya fruit fermented product (see paragraph 0009 in Patent Document 10). 10 to 10 parts by weight), a product superior in quality to the conventional product can be commercialized.
Moreover, although the conventional product had some roughness due to incomplete solubility of the fermented papaya fruit, this product has no roughness and is completely dissolved in the soap base. The reason for this is that the amount of fermented papaya fruit to be mixed is reduced. Thus, in this product, the fact that the fermented papaya fruit melts neatly means an improvement in the quality of the fermented papaya fruit itself.

<4> Application examples and unique effects The conventional product was only for cleaning purposes, but this product can be used in a wide range of applications as follows. It has a great effect.
a) Foam this product, spread the foam over the entire face, leave it for about 3 minutes, and wash it off to make the skin moist, smooth and moisturized. In addition, there is no crispness after face washing. If you continue to use it, the skin quality will change, and the oily characteristic peculiar stickiness of people with oily skin will disappear. People with dry skin lose their crispness and are moist.
b) If foam is applied to the face and neck and cared for as a massage cream, the skin becomes fine and wrinkles and spots are improved. Moreover, when the foam is left in a container for 5 to 6 hours, it becomes creamy and is more effective.
c) Washing the whole body with this product improves skin problems, skin cracks, fish eyes, shark skin, shark skin, sunburn marks and edema, etc.
d) When the whole body is washed with this product, it becomes soft and moist.
e) Massage the body's luxury with foam of this product will reduce the luxury and slim the body line.
f) Improvement of skin troubles and scratches with this product is accelerated.
g) When this product is used for shaving, the razor is not lost, the skin is moist, and the redness caused by rough skin and inflammation after shaving does not occur.

Claims (1)

A first mixture of white immature papayas with white seeds, with the addition of glucose to the mash after slicing the seeds with the skin removed from the bottom and the bottom of the flower, is added Aged,
Then, the first mixture is filtered to fractionate into a first filtrate and a first residue. Glucose is mixed with the first residue to form a second mixture, which is allowed to stand, and the second mixture is allowed to stand. A second filtrate is obtained by filtering the mixture, and an intermediate material prepared by adding glucose to the mixture of the first filtrate and the second filtrate to obtain a glucose concentration of 40 to 60% is obtained.
This intermediate raw material is divided into three parts, a first intermediate raw material, a second intermediate raw material, and a third intermediate raw material,
A first composition is prepared by adding 1.0 to 5.0% by weight of an enzyme for miso to the first intermediate raw material and mixing the mixture, then fermenting, then adding further glucose, mixing and drying, and then crushing. Get things,
Add 5.0 to 30.0% by weight of lactic acid bacteria and 0.2 to 1.0% by weight of miso-enzyme to the second intermediate material, and ferment by mixing. Then, add glucose and mix and dry. The second composition is obtained by crushing after crushing,
Add 0.5-4.0% by weight of amylase to the third intermediate material, mix and ferment, then add glucose, mix and dry, and then crush to obtain a third composition And
It is obtained by mixing and homogenizing the first composition, the second composition, and the third composition, and standing and aging for at least 6 months, and the hydroxyl radical scavenging activity is expressed as an IC50 value. Containing 1.0 to 10.0% by weight of a papaya fruit fermented product of 50 μg / ml to 4000 μg / ml, or 0.1 μmol to 8.2 μmol equivalent / mg in terms of Trolox,
A soap containing a fermented papaya fruit, comprising a soap base made of vegetable oil containing at least 5.0% by weight of palm oil and at least 5.0% by weight of palm kernel oil.