JP2010202581A - 乳化剤及び化粧料 - Google Patents
乳化剤及び化粧料 Download PDFInfo
- Publication number
- JP2010202581A JP2010202581A JP2009049960A JP2009049960A JP2010202581A JP 2010202581 A JP2010202581 A JP 2010202581A JP 2009049960 A JP2009049960 A JP 2009049960A JP 2009049960 A JP2009049960 A JP 2009049960A JP 2010202581 A JP2010202581 A JP 2010202581A
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- JP
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- Prior art keywords
- component
- rice
- lactic acid
- emulsifier
- extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Landscapes
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Abstract
【解決手段】食塩が実質的に存在しない条件下に米を乳酸菌で発酵させて得られる乳酸菌発酵米に糊化処理を施してなる乳酸菌発酵米加工物もしくは該加工物にさらに増粘剤を組み合わせたものを乳化剤として使用すること、並びにそれら乳化剤を化粧料に配合すること。
【選択図】 なし
Description
ここで、化粧料なる文言は、所謂化粧料のほかに医薬部外品までも含む広義で用いる。又、本明細書に於いては、乳酸菌発酵米の糊化処理物を乳酸菌発酵米加工物と指称する。
本発明で原料として用いる米は、玄米、精米、加工米等のいずれであってもよく、特に制限はないが、一般には精米又は加工米が使用される。米の種類としては、粳米、もち米の両方が使用できる。又、加工米としては、抗アレルギー米、低蛋白米(例えば低グリテリン米)、強化米(例えばγ−アミノ酪酸米)等があり、乳化剤の使用目的、適用対象等に応じて、それらのいずれかを選択し、使用することができる。
糊化の程度としては、乳酸菌発酵米中の澱粉粒の示す偏光十字が少なくとも50%、好ましくはほぼ完全に消失してしまうまで糊化を行うのがよい。
又、上記の粉砕・粉末化処理は、糊化処理後に行うことが重要であり、予め乳酸菌発酵米を乾燥、粉砕した後に糊化を行うと、全体が餅状になるため実質上乾燥、粉末化することが不可能となってしまうだけでなく、乾燥不十分のため保存中に澱粉質の老化(再結晶化)が生じ、溶解性が不良となることがある。
それらのうちでも、乳化安定性、さらには本発明の乳酸菌発酵米加工物の特長である安全性を損なわないという観点から、特にヒアルロン酸又はその誘導体、キサンタンガム或いはトラガントガムの使用が好ましく、又アルギン酸、寒天、カラギーナン、フコイダン等の褐藻、緑藻又は紅藻由来の成分も好適に使用できる。
又、乳化剤乃至乳化助剤として、酵素処理ステビアなどのステビア誘導体、レシチン及びその誘導体、乳酸菌発酵発芽米、乳酸菌発酵穀類(麦類、豆類、雑穀など)、ジュアゼイロ(Zizyphus joazeiro)抽出物等を配合することもできる。
精白米10kgを水洗し、フルクトース2%と乳酸菌(L.plantarum108個/ml)を水に分散させた液40kgとともに発酵タンクに入れ、窒素雰囲気下に37℃で3日間乳酸発酵を行った。発酵終了後、発酵米を濾取し、水洗して乳酸を除き、さらに水15kgを加えて再分散させた。この発酵米懸濁液をシングルドラム方式のドライヤー(ロール温度150℃)に通して糊化・乾燥し、さらに粉砕して乳酸菌発酵米加工物の粉末を得た。
この加工物を偏光顕微鏡で観察したところ、澱粉粒よる偏光十字は認められなかった。
米として、精白米に代えて低アレルギー米(商品名:ファインライス)を用いるほかは実施例1と同様にして、同じく乳酸菌発酵米加工物の粉末を得た。
この加工物を偏光顕微鏡で観察したところ、澱粉粒よる偏光十字は認められなかった。
乳酸菌として、L.plantarumに代えてL.caseiを用いるほかは実施例1と同様にして、同じく乳酸菌発酵米加工物の粉末を得た。
この加工物を偏光顕微鏡で観察したところ、澱粉粒よる偏光十字は認められなかった。
糖として、フルクトースに代えてグルコースを用いるほかは実施例1と同様にして、同じく乳酸菌発酵米加工物の粉末を得た。
この加工物を偏光顕微鏡で観察したところ、澱粉粒よる偏光十字は認められなかった。
実施例1で得た乳酸菌発酵米加工物粉末2kg及びヒアルロン酸0.5kgを1,3−ブチレングリコール2.5kgと練合し、白色のペーストを得た。
実施例1で得た乳酸菌発酵米加工物粉末2kg及びキサンタンガム0.5kgを1,3−ブチレングリコール2.5kgと練合し、白色のペーストを得た。
精白米10kgを水洗し、フルクトース2%と乳酸菌(L.plantarum108個/ml)を水に分散させた液40kgとともに発酵タンクに入れ、窒素雰囲気下に37℃で3日間乳酸発酵を行った。発酵終了後、発酵米を濾取し、水洗して乳酸を除き、これを気流粉砕機で粉砕した後、流動層乾燥機で水分13%以下に調整し、乳酸菌発酵米粉末を得た。
この発酵米粉末を偏光顕微鏡で観察したところ偏光十字が認められた。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
パラフィン 5.0
セタノール 2.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 5.0
1,3−ブチレングリコール 10.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ65℃に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを50℃まで冷却した後、C成分を加えて攪拌混合し、さらに30℃以下まで冷却して均質なクリームを得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 5.0
1,3−ブチレングリコール 10.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ60℃に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを50℃まで冷却した後、C成分を加えて攪拌混合し、さらに30℃以下まで冷却して均質な乳液を得た。
[A成分] 部
オリーブ油 1.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 1.0
エタノール 5.0
グリセリン 5.0
1,3−ブチレングリコール 5.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]香料 0.3
室温下、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これにC成分を加えて攪拌混合し、乳白色の化粧水を得た。
[A成分] 部
オリーブ油 1.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 2.0
エタノール 5.0
ヒアルロン酸 0.3
1,3−ブチレングリコール 5.0
メチルパラベン 0.1
精製水 全量が100部になる量
[C成分]
香料 0.3
室温下、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これにC成分を加えて攪拌混合して乳白色のエッセンスを得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例3で得られた乳酸菌発酵米加工物粉末 2.5
1,3−ブチレングリコール 10.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ60℃以上に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを40℃まで冷却した後、C成分を加えて攪拌混合し、さらに30℃以下まで冷却して均質な乳液を得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 2.0
1,3−ブチレングリコール 10.0
キサンタンガム 0.5
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ50℃以上に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これにC成分を加えて攪拌混合し、さらに30℃以下まで冷却して均質な乳液を得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 5.0
1,3−ブチレングリコール 10.0
コウジ酸 2.0
精製水 全量が100部となる量
[C成分]
香料 0.3
室温下、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これにC成分を加えて攪拌混合して均質な乳液を得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 5.0
1,3−ブチレングリコール 10.0
アスコルビン酸グリコシド 2.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
室温下、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これにC成分を加えて攪拌混合して均質な乳液を得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米粉末 5.0
1,3−ブチレングリコール 10.0
アスコルビン酸リン酸マグネシウム 3.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ40℃以上に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これにC成分を加えて攪拌混合し、さらに室温まで冷却して均質な乳液を得た。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
スクワラン 5.0
ブチルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物 5.0
1,3−ブチレングリコール 10.0
アルブチン 2.0
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ60℃以上に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを40℃まで冷却した後、C成分を加えて攪拌混合し、さらに室温まで冷却して均質な乳液を得た。
[A成分] 部
塩化ステアリルトリメチルアンモニウム 5.0
モノステアリン酸グリセリル 1.0
セタノール 3.0
オクチルドデカノール 2.0
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 5.0
1,3−ブチレングリコール 5.0
加水分解コラーゲン末 0.5
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ70℃以上に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを50℃まで冷却した後、C成分を加えて攪拌混合し、さらに30℃以下まで冷却した。
[A成分] 部
酸化染料 3.5
オレイン酸 20.0
ステアリン酸ジエタノールアミド 3.0
ポリオキシエチレン(50)オレイルエーテル 1.0
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 3.0
1,3−ブチレングリコール 10.0
イソプロパノール 10.0
アンモニア水(28%) 10.0
亜硫酸ナトリウム 0.5
精製水 全量が100部となる量
A成分及びB成分をそれぞれ70℃以上に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを攪拌しながら30℃以下まで冷却した。
[A成分] 部
ステアリン酸 2.5
セタノール 0.5
モノステアリン酸グリセリル 2.0
ラノリン 2.0
スクワラン 3.0
ミリスチン酸イソプロピル 8.0
プロピルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 3.0
キサンタンガム 0.3
1,3−ブチレングリコール 5.0
トリエタノールアミン 1.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
酸化チタン 8.0
タルク 4.0
着色顔料 適 量
[D成分]
香料 0.3
C成分を混合し、粉砕機で粉砕した。B成分を混合し、これに粉砕したC成分を加え、コロイドミルで均一分散させた。A成分及び均一分散させたB、C成分をそれぞれ60℃に加温後、B、C成分にA成分を攪拌しながら加え、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを40℃まで冷却した後、D成分を加えて攪拌混合し、さらに攪拌しながら30℃以下まで冷却した。
[A成分] 部
ステアリン酸 5.0
セタノール 2.0
モノステアリン酸グリセリル 3.0
流動パラフィン 5.0
スクワラン 3.0
ミリスチン酸イソプロピル 8.0
プロピルパラベン 0.1
[B成分]
実施例1で得られた乳酸菌発酵米加工物粉末 3.0
ソルビトール 3.0
1,3−ブチレングリコール 5.0
トリエタノールアミン 1.5
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
酸化チタン 8.0
タルク 2.0
カオリン 5.0
ベントナイト 1.0
着色顔料 適 量
「D成分」
香料 0.3
C成分を混合し、粉砕機で粉砕した。B成分を混合し、これに粉砕したC成分を加え、コロイドミルで均一分散させた。A成分及び均一分散させたB、C成分をそれぞれ80℃に加温後、B、C成分にA成分を攪拌しながら加え、さらにヒスコトロン(5000rpm)で2分間ホモジナイズを行った。これを50℃まで冷却した後、D成分を加えて攪拌混合し、さらに攪拌しながら30℃以下まで冷却した。
[A成分] 部
流動パラフィン 5.0
オリーブ油 4.0
パラフィン 5.0
セタノール 2.0
ブチルパラベン 0.1
[B成分]
比較例1で得られた乳酸菌発酵米粉末 5.0
1,3−ブチレングリコール 10.0
メチルパラベン 0.1
精製水 全量が100部となる量
[C成分]
香料 0.3
A成分及びB成分をそれぞれ65℃に加温後、A成分にB成分を加えて攪拌し、さらにヒスコトロン(8000rpm)で2分間ホモジナイズを行った。これを50℃まで冷却した後、C成分を加えて攪拌混合し、さらに30℃以下まで冷却したが、油分が浮いてくる状態となり、乳化ができなかった。
実施例1の本発明の乳化剤と比較例1の乳化剤について、それら乳化剤を用いて得られた乳化物の乳化安定性を比較した。
[試験方法]
表1に示す成分からなる8種の乳化物を調製し、それらの経時変化を観察した。
ここに得られた乳化物をそれぞれ50mLのスクリュウビンに入れ、調製直後の乳化状態と、室温又は40℃に3ヵ月間保存した時の乳化状態の経時変化を目視観察し、以下の基準により評価した。
◎:良好
○:1ヵ月以上経過後に極く僅かに分離が認められる
△:2週間〜1ヵ月経過後に僅かに分離が認められる
×:完全分離する
本発明の乳酸菌発酵米加工物に増粘剤を併用した場合の乳化安定性への影響を調べた。
[試験方法]
表3に示す成分からなる4種の乳化物を調製し、それらの経時変化を観察した。
Claims (6)
- 食塩が実質的に存在しない条件下に米を乳酸菌で発酵させて得られる乳酸菌発酵米に、水分存在下加熱処理を施し該発酵米中の澱粉質を糊化してなる乳酸菌発酵米加工物を主体とすることを特徴とする乳化剤。
- 請求項1の乳酸菌発米加工物と増粘剤とを含むことを特徴とする乳化剤。
- 増粘剤が、ヒアルロン酸又はその誘導体、キサンタンガム及びトラガカントガムからなる群より選ばれたものである請求項2の乳化剤。
- 増粘剤が、褐藻、緑藻又は紅藻から得られたものである請求項2の乳化剤。
- 増粘剤が、アルギン酸、寒天、カラギーナン及びフコイダンからなる群より選ばれたものである請求項4の乳化剤。
- 請求項1又は請求項2の乳化剤を配合してなる化粧料。
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JP2015029950A (ja) * | 2013-08-01 | 2015-02-16 | 共栄化学工業株式会社 | 乳化剤 |
JP2016166141A (ja) * | 2015-03-09 | 2016-09-15 | 共栄化学工業株式会社 | 化粧料 |
JP2018199641A (ja) * | 2017-05-26 | 2018-12-20 | 共栄化学工業株式会社 | 乳化剤 |
JP2022507139A (ja) * | 2018-11-12 | 2022-01-18 | 株式会社 資生堂 | 皮膚外用剤組成物 |
CN115317425A (zh) * | 2022-09-02 | 2022-11-11 | 广东丸美生物技术股份有限公司 | 一种眼部精华及其制备方法 |
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CN115317425A (zh) * | 2022-09-02 | 2022-11-11 | 广东丸美生物技术股份有限公司 | 一种眼部精华及其制备方法 |
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