JP2011032186A - Cosmetic - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To create a novel fermented product from sake lees that is obtained from sake lees as a raw material and exhibits more excellent beautifying actions and anti-skin-ageing actions than an extract from sake lees or an enzymolytic product of sale lees, and to provide a cosmetic exhibiting excellent beautifying effects and anti-skin-ageing effects by using the fermented product as a compounding component of the cosmetic. <P>SOLUTION: The cosmetic comprises as an effective ingredient an enzymolytic fermented product obtained by fermentation of sake lees with bacillus natto, Aspergillus oryzae and/or tempeh fungus, preferably in combination with an enzymatic hydrolysis treatment before fermentation or during fermentation. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a cosmetic containing a fermented product of sake lees as an active ingredient, and in particular, has both an excellent whitening effect and a skin anti-aging effect, including a fermented product of fermented liquor or a fermented product of enzymatic degradation, and multifaceted skin beautification. The present invention relates to a cosmetic that exhibits an effect.

  Sake lees is a by-product of sake brewing and has been used as a food material in the past.Recently, cosmetics containing a water extract or alcohol extract of sake lees, enzymatic decomposition products of fermented sake, and fermented products have been proposed. ing. For example, a water extract or alcohol extract of sake lees has been found to suppress tyrosinase activity, and cosmetics utilizing the action have been proposed (Patent Documents 1 and 2). Moreover, the enzymatic decomposition product of the sake lees extract has a moisturizing action and a water retaining action (Patent Document 3), a workability / component elution improvement action, a skin beautifying action (Patent Document 4), an exfoliating effect improving action (Patent Document 5), Active oxygen scavenging ability enhancing action (Patent Document 6), estrogen-like action, epidermal keratinocyte proliferation action (Patent Document 7), etc. were found, and cosmetics utilizing these actions were proposed. ing. Moreover, the fermented material of the sake lees extract by yeast or lactic acid bacteria has a moisturizing action (Patent Documents 8 to 10), an active oxygen scavenging action (Patent Document 11), a rough skin improving action and a dullness improving action (Patent Document 12), and an antioxidant action. (Patent Document 13), hair loss inhibiting action (Patent Document 14) and the like have been found, and cosmetics utilizing these actions have been proposed.

JP 05-310590 A JP 08-168378 A Japanese Patent Laid-Open No. 03-232811 JP 04-334315 JP 05-255064 A JP 05-310590 JP2007-099718 JP 04-308516 A JP-A-10-130121 JP 2000-128769 A JP 05-310590 A JP 2004-137235 A JP 2006-193396 A JP 2007-099731 A

However, the above-mentioned skin physiological activity and the skin improvement effect based on the above-mentioned extract of sake lees or known processed products thereof cannot be said to be sufficiently satisfactory when viewed as cosmetic ingredients.
In light of the problems of the prior art, the present inventors have intensively studied and studied methods for solving and improving these problems, and as a result, the sake lees were fermented with Bacillus natto, Neisseria gonorrhoeae, and / or Tempe fungi. The fermented product obtained in this way has been found to have a stronger whitening effect and skin anti-aging effect than the sake lees extract and the above-mentioned conventional sake lees product, and the present invention has been completed.

The present invention is a cosmetic characterized in that sake lees are blended with a fermented product fermented with at least one microorganism selected from Bacillus natto, Neisseria gonorrhoeae and Tempe fungi.
Further, the cosmetic is characterized by hydrolyzing liquor with at least one enzyme selected from a proteolytic enzyme and a amylolytic enzyme before or simultaneously with the fermentation.
Here, the term cosmetics is used in a broad sense including so-called cosmetics and quasi drugs.

  The fermented product of natto, koji mold, and / or tempeh fungus used as an active ingredient in the cosmetic composition of the present invention, or an enzyme-decomposed product hydrolyzed with an enzyme before or during the fermentation is a sake koji extract or sake koji. Compared with enzymatic degradation products, it has both a whitening effect based on a stronger tyrosinase activity inhibitory action and a skin aging prevention action based on a fibroblast activation action. Therefore, the cosmetic of the present invention, which is obtained by blending such fermented liquor or fermented fermented liquor, has improved wrinkles, tarmi, stains, freckles, dullness and the like compared with conventional cosmetics using sake lees. It exhibits excellent effects in many aspects of prevention.

Hereinafter, the present invention will be described in detail.
The sake lees used as the raw material of the present invention are not limited to specific sake lees, but sake sake lees made from rice are preferred. In addition, for example, shochu, miso, or beer koji may be used. The sake lees can be used as they are, or lyophilized from the viewpoint of storability to remove moisture, or pulverized products thereof.

Examples of microorganisms used in the fermentation of sake lees include natto, koji, and tempeh bacteria. At least one selected from these various microorganisms is used, but in any case, excellent tyrosinase activity suppression is used. A fermented product having a whitening effect based on the action and a skin anti-aging effect based on the fibroblast activation action is obtained. Moreover, as long as it does not interfere with mutual fermentation, you may combine what belongs to another microbe species.
Among the above bacteria, in particular, when using Bacillus natto, the obtained fermented product exhibits a stronger tyrosinase activity suppressing action and fibroblast activation action.

Bacillus natto (Bacillus natto), Bacillus subtilis (Bacillus subtilis), Bacillus circulans (Bacillus)
bacteria of the genus Bacillus such as circulans) can be used. Among them, Bacillus natto is most preferable because it is widely used in foods and has high safety.

In addition, examples of Aspergillus include Aspergillus oryzae, Aspergillus flavus, Aspergillus polyoxogenes (Aspergillus oryzae)
polyoxogenes), Aspergillus sojae, Aspergillus awamori, Aspergillus awamori, Aspergillus kawamori (Aspergillus sojae)
kawauchii, Aspergillus usami, Aspergillus niger and other black gonococci, Monascus
anka), Monascus pilosus and other Aspergillus oryzae in terms of the light color of the fermentation broth and relatively low fermentation odor. Is most preferred.

Examples of tempeh bacteria include Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus.
Rhizopus oryzae, such as stolonifer and Rhizopus arrhizus, can be used, but Rhizopus oryzae is the most preferable because of its high growth rate and low spore growth.

Below, the preferable specific example of the method of fermenting sake lees using said microorganisms is given.
First, a suspension is prepared by mixing sake lees with a solvent. As the solvent, water, a mixed solution of water and a lower alcohol such as ethanol or propanol, or a mixed solution of water and a glycol such as ethylene glycol, propylene glycol, or 1,3-butylene glycol may be used. However, water alone is most preferable in that the microorganism is most active and does not contain components other than sake lees as nutrients for the microorganism.

  The mixing ratio between the sake lees and the above solvent is the weight ratio from the viewpoint of production workability, yield of the fermented liquid, and solid content concentration of the obtained fermented liquid in both cases of using water alone or using the mixed liquid. And 1: 1 to 1: 1000, preferably 1: 5 to 1: 100, and more preferably 1:10 to 1:50. If the amount ratio of the sake lees is too large, the liquid has viscosity, which is not preferable because the filtration operation becomes difficult and the yield tends to decrease. On the other hand, if the amount of sake lees is too small, the solid content concentration of the fermentation liquor, and hence the physiological activity per unit volume, is lowered, and a concentration step may be required, which is not preferable because it is inconvenient.

  Prior to inoculation of the microorganism, the sake lees suspension needs to be sterilized to remove germs that hinder fermentation. As the sterilization treatment, the method of sterilizing by heating after preparing the sake lees suspension is the simplest and has the highest sterilization effect. As the heat sterilization treatment, for example, a method such as an intermittent sterilization method in which heating at 80 ° C. for 1 hour is repeated once a day for 2 to 3 days is generally used.

Next, the pasteurized sake lees suspension is put into a fermentation tank, microorganisms are inoculated therein, and the suspension is fermented. The appropriate amount of inoculated microorganism is 10 ⁷ to 10 ⁸ cells / mL. Even if the inoculation amount exceeds the above range, the fermentation progress time hardly changes. On the other hand, if it is less than the above range, it takes time to complete the fermentation, which is not preferable.

  The fermentation temperature is preferably 5 to 50 ° C, more preferably 30 to 40 ° C, which is the growth temperature of each bacterium. The number of days of fermentation is 1 to 10 days, more preferably 2 to 5 days in the case of performing fermentation at the optimum temperature. When the fermentation days are shorter than one day, the fermentation is not sufficiently performed, and it becomes difficult to obtain a desired fermented product having high skin physiological activity. On the other hand, if the fermentation days are longer than 10 days, the state of fermentation does not change any more (for example, there is no change in pH), and not only the improvement in the effectiveness of the fermented product is recognized, On the contrary, problems such as intensification of coloring and fermentation odor are caused, which is not preferable.

  In carrying out the above fermentation treatment, it is preferable to add an enzyme before or simultaneously with the inoculation of microorganisms to the above-mentioned sake lees suspension and subject the sake lees to hydrolysis treatment with enzymes.

  As the enzyme, at least one enzyme selected from proteolytic enzymes and amylolytic enzymes is used. At least one enzyme selected from proteolytic enzymes and amylolytic enzymes is used rather than using each enzyme alone. It is preferable to use a combination of seed enzymes, and a fermented product with enhanced tyrosinase activity and fibroblast activation can be obtained by the combined use of such enzymatic degradation treatment.

  Here, examples of the proteolytic enzyme include actinases such as actinase, pepsins such as pepsin, trypsin such as trypsin and chymotrypsin, papains such as papain and chymopapain, glycylglycine peptidase, carboxypeptidase, and aminopeptidase. Peptidases, bromelain and the like can be used. Among these enzymes, actinases such as actinase and papains such as papain and chymopapain are particularly preferable.

  Further, as the amylolytic enzyme, for example, α-amylase, β-amylase, glucoamylase, β-galactosidase and the like can be used. Of these enzymes, glucoamylase is particularly preferred.

  The amount of each enzyme added is preferably 0.01 to 10% by weight, more preferably 0.1 to 2.0% by weight, based on the solid content of the sake lees component in the suspension. As treatment conditions such as pH, temperature, and time in the enzyme treatment, if it is carried out before fermentation, the treatment is preferably carried out for 1 to 24 hours near the optimum pH and optimum temperature of the enzyme to be used. On the other hand, if it is performed simultaneously with fermentation, the same conditions as the fermentation may be used.

When the above fermentation treatment is completed, the fermentation broth is kept at 80 to 90 ° C. for 1 hour for sterilization of microorganisms, and also when the enzyme decomposition treatment is performed simultaneously with fermentation, inactivation of the enzyme. The fermentation is stopped using a heating method or the like. After completion of the fermentation, the fermentation liquor is collected by solid-liquid separation means such as filtration or centrifugation.

  The fermented liquor obtained here is generally adjusted to a pH of 3 to 7, and then blended in the cosmetic as it is, or if necessary, adjusted to a predetermined concentration by vacuum concentration, etc. Blend in. In some cases, it may be pulverized according to a conventional method such as spray drying or freeze drying.

  As cosmetics comprising the fermented sake lees of the present invention obtained as described above, for example, basic cosmetics such as milky lotion, cream, lotion, essence, pack, face wash, lipstick, foundation, liquid foundation, makeup Makeup cosmetics such as up-press powders, hair shampoos, hair rinses, hair treatments, conditioners, hair dyes, hair cosmetics such as hair conditioners, cleansing cosmetics such as facial cleansers, body shampoos, soaps, and bath preparations However, it is not limited to these.

  The blended amount of the fermented sake lees in the cosmetics of the present invention is generally in the range of 0.001 to 10% by weight, preferably 0.01 to 1% by weight in the case of basic cosmetics, as a solid content. In the case of a preparation, it is generally in the range of 0.001 to 5% by weight, preferably in the range of 0.001 to 5% by weight. In the case of a cleaning cosmetic, it is generally 0.01 to 0.5% by weight. In the case, it is generally in the range of 0.001 to 10% by weight, preferably 0.01 to 1% by weight.

  In addition to the above-mentioned essential ingredients, the cosmetics of the present invention include compounding ingredients usually used in cosmetics, such as oily ingredients, surfactants, moisturizers, thickeners, antiseptic / disinfectants, powder ingredients, ultraviolet rays. Absorbers, pigments, fragrances, antioxidants, physiologically active ingredients and the like can be appropriately blended as necessary.

  Here, as the oil component, for example, olive oil, jojoba oil, castor oil, soybean oil, rice oil, rice germ oil, palm oil, palm oil, cacao oil, meadow foam oil, sheer butter, tea tree oil, avocado oil, Oils of plant origin such as macadamia nut oil and plant-derived squalane; Oils and fats of animal origin such as mink oil and turtle oil; waxes such as beeswax, carnauba wax, rice wax, lanolin; liquid paraffin, petrolatum, paraffin wax, squalane, etc. Hydrocarbons: fatty acids such as myristic acid, palmitic acid, stearic acid, oleic acid, isostearic acid, cis-11-eicosenoic acid; higher alcohols such as lauryl alcohol, cetanol, stearyl alcohol; isopropyl myristate, palmitic acid Isopropyl, me Butyl phosphate, 2-ethylhexyl glycerides, higher fatty acid octyldodecyl (octyldodecyl stearate, etc.), and the synthetic esters and synthetic triglycerides, such as.

  Examples of the surfactant include polyoxyethylene alkyl ether, polyoxyethylene fatty acid ester, polyoxyethylene sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene glycerin fatty acid ester, polyoxyethylene hydrogenated castor oil, polyoxyethylene Nonionic surfactants such as oxyethylene sorbitol fatty acid esters; fatty acid salts, alkyl sulfates, alkylbenzene sulfonates, polyoxyethylene alkyl ether sulfates, polyoxyethylene fatty amine sulfates, polyoxyethylene alkyl phenyl ether sulfates, Polyoxyethylene alkyl ether phosphates, α-sulfonated fatty acid alkyl ester salts, polyoxyethylene alkyl phenyl ether phosphates, Quaternary ammonium salt, primary to tertiary fatty amine salt, trialkylbenzylammonium salt, alkylpyridinium salt, 2-alkyl-1-alkyl-1-hydroxyethylimidazolinium salt, N N, N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine, N, N, N-trialkyl-N-, N, N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine Amphoteric surfactants such as alkylene ammoniocarboxybetaine and N-acylamidopropyl-N ′, N′-dimethyl-N′-β-hydroxypropylammoniosulfobetaine can be used.

In addition, as emulsifiers or emulsifiers, stevia derivatives such as enzyme-treated stevia, lecithin and its derivatives, lactic acid bacteria fermented rice, lactic acid bacteria fermented germinated rice, lactic acid bacteria fermented cereals (wheat, legumes, minor grains, etc.), juzairo (Rhamnaceae zizyphus joazeiro) An extract or the like can also be blended.

  Examples of humectants include glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, sodium pyrrolidone carboxylate, and sugars such as trehalose, lactic acid bacteria fermented rice, and mucopolysaccharides. (For example, hyaluronic acid and its derivatives, chondroitin and its derivatives, heparin and its derivatives, etc.), elastin and its derivatives, collagen and its derivatives, hydrolyzed silk protein, NMF related substances, lactic acid, urea, higher fatty acid octyldodecyl, phytosterol , Soybean phospholipid, cholesteryl isostearate, seaweed extract, seafood-derived collagen and its derivatives, various amino acids and their derivatives (for example, trimethylglycine, etc.) C extract, soybean milk fermented liquor, natto extract, and the like rice-derived extract and fermented product.

  Examples of thickeners include, for example, brown algae such as alginic acid, agar, carrageenan, fucoidan, green algae or red algae-derived components, beech extract, pectin, locust bean gum, polysaccharides such as aloe polysaccharide, xanthan gum, tragacanth gum, guar gum, etc. Synthetic polymers such as gums, cellulose derivatives such as carboxymethylcellulose and hydroxyethylcellulose, polyvinyl alcohol, polyvinylpyrrolidone, carboxyvinyl polymer, acrylic acid / methacrylic acid copolymer; hyaluronic acid and its derivatives, polyglutamic acid and its derivatives, Examples thereof include sugar compounds mainly composed of glucosyl trehalose and hydrolyzed hydrogenated starch.

  Examples of the antiseptic / bactericidal agent include urea; paraoxybenzoates such as methyl paraoxybenzoate, ethyl paraoxybenzoate, propyl paraoxybenzoate, and butyl paraoxybenzoate; phenoxyethanol, dichlorophene, hexachlorophene, chlorhexidine hydrochloride, benzal chloride Examples thereof include luconium, salicylic acid, ethanol, undecylenic acid, phenols, jamal (imidazodenyl urea), 1,2-pentanediol, various essential oils, dry bark, propolis extract, and methylisothiazolinone.

  Examples of the powder component include sericite, titanium oxide, talc, kaolin, bentonite, zinc oxide, magnesium carbonate, magnesium oxide, zirconium oxide, barium sulfate, silicic anhydride, mica, 6- or 12-nylon powder, polyethylene powder. , Silk powder, cellulosic powder, cereal (rice, wheat, corn, millet, etc.) powder, and legume (soybean, red beans, etc.) powder.

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

  Antioxidants include, for example, butylhydroxyanisole, butylhydroxytoluene, propyl gallate, vitamin E and its derivatives, ubidecaquinone (ubiquinone), rutin, rutin glucoside, white coconut extract, rice extract, murasakikibu extract, birch extract Products, hamamelis extract, oolong tea extract, black bean hydrolyzed extract, hagoromogusa extract.

Further, if necessary, other physiologically active ingredients (whitening agent, skin aging prevention / roughness improving agent, etc.) may be blended within the range that does not impair the effects and features of the fermented product used in the present invention. For example, if it is a whitening agent, t-cycloamino acid derivative, kojic acid and its derivative, ascorbic acid and its derivative, hydroquinone derivative, ellagic acid and its derivative, resorcinol derivative, placenta extract, suhakuhi extract, yukinoshita extract , Rice bran extract, rice bran extract hydrolyzate, lactic acid bacteria fermented rice, lactic acid bacteria fermented germinated rice, lactic acid bacteria fermented cereals (wheat, beans, millet), white coconut extract, white coconut hydrolyzed extract, murasakixikib extract, Lotus seed fermented product, ginseng extract, Pandanus amaryllifolius Roxb. Extract, Arcangelicia flava ( Arcangelicia flava Merrilli) extract, lizard carrot (Codonopsis)
pilosula) extract, chamomile extract (trade name: chamomile ET), ginkgo extract, clam squirrel extract, itadori extract, squirrel foliage extract, licorice extract, licorice poppo extract, altea extract, geno shoko extract, yukinoshita extract Extract, jujube extract, peony extract, toki extract, peach extract, seaweed extract such as kombu, seaweed extract such as sea cucumber, linoleic acid and its derivatives or processed products (eg liposomal linoleic acid) 2,5-dihydroxybenzoic acid derivatives and the like are also components for preventing skin aging and improving rough skin, such as animal or fish-derived collagen and its derivatives, elastin and its derivatives, intercellular lipids such as ceramide, nicotinic acid and its Derivatives, glycyrrhizic acid and its derivatives (dipotassium salts, etc.), t-cycloamino Derivatives, vitamin A and derivatives thereof, vitamin E and derivatives thereof (such as sodium d, l-α-tocopheryl phosphate), allantoin, α-hydroxy acids, diisopropylamine dichloroacetate, γ-amino-β-hydroxybutyric acid, coenzyme Herbal extracts such as Q-10, α-lipoic acid, ergothioneine, gentian extract, licorice extract, pearl barley extract, chamomile extract, carrot extract, aloe extract, rice bran extract hydrolyzate, rice extract hydrolysate, low allergen Rice extract hydrolyzate, rice fermented extract, honey comb extract, anaaaosa extract, seaweed extract such as sea bream, Sohakuhihi extract, extract of Rhamnaceae zizyphus joazeiro, beech extract, beetle aloe extract, mannenrou extract , Ginkgo biloba extract, Horsetail , Safflower extract, ginseng extract, elderberry extract, garlic extract, lotus extract, mango extract, cherimoya extract, mangosteen extract, tabebuia impetigenosa extract, yeast extract, eggshell membrane Examples include extracted protein, deoxyribonucleic acid potassium salt, lotus fermentation liquor, water eggplant extract, purple orchid root extract, murasakixibu extract, rice extract, coral grass extract, pollen load extract and the like.

  Examples of the kojic acid derivative include kojic acid esters such as kojic acid monobutyrate, kojic acid monocaprate, kojic acid monopalmitate, kojic acid dibutyrate, kojic acid ethers, kojic acid sugar derivatives such as kojic acid glucoside, etc. However, as the ascorbic acid derivatives, for example, L-ascorbic acid-2-phosphate sodium, L-ascorbic acid-2-phosphate magnesium, L-ascorbic acid-2-sulfate sodium, L-ascorbic acid-2 -Ascorbic acid ester salts such as magnesium sulfate, O-alkylascorbic acids such as 3-O-ethylascorbic acid, L-ascorbic acid-2-glucoside (2-O-α-D-glucopyranosyl-L-ascorbic acid) L-ascorbic acid Ascorbic acid sugar derivatives such as 5-glucoside (5-O-α-D-glucopyranosyl-L-ascorbic acid), 6-position acylated products of these ascorbic acid sugar derivatives (acyl groups are hexanoyl group, octanoyl group, decanoyl group, etc.) ), L-ascorbic acid tetraisopalmitate, L-ascorbic acid tetrafatty acid esters such as L-ascorbic acid tetralaurate, L-ascorbic acid-2-phosphate-6-O-palmitate sodium, etc. Examples of hydroquinone derivatives include arbutin (hydroquinone-β-D-glucopyranoside) and α-arbutin (hydroquinone-α-D-glucopyranoside), and examples of resorcinol derivatives include 4-n-butylresorcinol and 4-isoamylresorcinol. However, examples of 2,5-dihydroxybenzoic acid derivatives include 2,5-diacetoxybenzoic acid, 2-acetoxy-5-hydroxybenzoic acid, 2-hydroxy-5-propionyloxybenzoic acid, Nicotinamide, benzyl nicotinate and the like, vitamin E derivatives such as vitamin E nicotinate and vitamin E linoleate, and α-hydroxy acids such as lactic acid, malic acid, succinic acid, citric acid, α- Examples include hydroxyoctanoic acid.

  Next, the present invention will be described more specifically with reference to Production Examples, Examples (Cosmetics Formulation Examples), and Test Examples, but the present invention is not limited thereto. In the following, all parts are parts by weight, and all percentages are% by weight.

Production Example 1
A suspension was prepared by adding 100 g of sake lees to 900 g of water and sterilized by heating. After adding 1.0 g of glucoamylase and 1.0 g of papain to this solution, 10 ⁸ cells / mL of Bacillus natto (Bacillus natto) were inoculated and cultured at 37 ° C. for 3 days. After completion of the culture, the culture broth was sterilized by heating and filtered to obtain 730 g (solid content concentration 2.6%) of an enzymatically decomposed Bacillus natto fermentation product of sake lees.

Production Example 2
Suspension was prepared by adding 900 g of sake lees to water and sterilizing by heating. This solution was inoculated with 10 ⁸ cells / mL of Bacillus natto and cultured at 37 ° C. for 3 days. After completion of the culture, the culture broth was sterilized by heating and filtered to obtain 660 g (solid content concentration 2.0%) of a natto-fermented fermented sake solution.

Production Example 3
As a microorganism, 710 g (solid content concentration: 0.5%) of an enzymatically decomposed koji mold fermentation liquor of sake lees was obtained in the same manner as in Production Example 1, except that koji mold (Aspergillus oryzae) was used instead of natto.

Production Example 4
700 g (solid content concentration 0.4%) of a fermented tempe bacteria solution of sake lees was obtained in the same manner as in Production Example 1, except that Tempe bacteria (Rhizopus oligosporus) were used instead of Natto.

Production Example 5
50 g of freeze-dried sake lees were pulverized, 950 g of purified water was added to prepare a suspension, and heat sterilized. After adding 1.0 g of glucoamylase to this solution, 10 ⁸ cells / mL of Bacillus natto (Bacillus natto) was inoculated, and statically cultured at 37 ° C. for 3 days. After completion of the culture, the culture broth was sterilized by heating and filtered to obtain 760 g (enzyme solid concentration: 1.8%) of an alcoholic fermented natto fermentation solution.

Production Example 6
500 g of the fermented natto fermented solution of sake lees obtained in Production Example 1 was freeze-dried and pulverized to obtain 12 g of fermented fermented fermented natto fungus of sake lees.

Comparative Production Example 1
A suspension was prepared by adding 900 g of purified water to 100 g of sake lees and sterilized by heating. After adding glucoamylase 1.0g and papain 1.0g to this liquid, it hydrolyzed with the enzyme at 37 degreeC for 3 days. After completion of the hydrolysis, the enzyme was inactivated by heating, and this liquid was filtered to obtain 740 g of a sake cake enzymatic decomposition product solution (solid content concentration 2.1%).

Comparative Production Example 2
A suspension was prepared by adding 900 g of purified water to 100 g of sake lees and sterilized by heating. This liquid was cooled and then filtered to obtain 660 g of sake lees extract (solid content concentration 1.0%).

Example 1. Cream [A component]
Part Liquid paraffin 5.0
Hexalan (Note 1) 4.0
Paraffin 5.0
Glyceryl monostearate 2.0
Polyoxyethylene (20) sorbitan monostearate 6.0
Butylparaben 0.1
(Note 1) Technoble Co., Ltd. glyceryl trioctanoate

[B component]
Enzymatically-decomposed natto fermentation product solution of sake lees from production example 1 10.0
Glycerin 5.0
Carboxymethyl monostearate 0.1
Moiston C (Note 2)
1.0
Amount of purified water totaling 100 parts (Note 2) NMF component manufactured by Technoble Co., Ltd.
[C component]
Fragrance
Appropriate amount
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After this was cooled to 50 ° C., component C was added and further stirred and mixed to obtain a cream.

Example 2 Cream A cream is obtained in the same manner as in Example 1 except that the fermented natto fermented solution of sake lees of Production Example 2 is used instead of the enzymatically decomposed Bacillus natto fermented solution of Production Example 1 in Component B of Example 1 It was.

Example 3 Cream In the same way as in Example 1 except that the enzymatically decomposed Bacillus fermented fermented soybean solution of Production Example 3 was used in place of the enzymatically decomposed Bacillus fermented Bacillus natto fermented solution of Production Example 1 in the B component of Example 1. Obtained.

Example 4 Cream In the same manner as in Example 1 except that the enzymatically decomposed tempeh bacteria fermented solution of sake lees of Production Example 4 was used in place of the enzymatically decomposed Bacillus fermented Natto bacteria solution of Production Example 1 in Component B of Example 1 Got.

Example 5 FIG. Cream A cream was obtained in the same manner as in Example 1 except that the fermented natto-fermented natto fungus solution of Production Example 5 was used instead of the fermented natto-fermented natto fungus solution of Production Example 1 in Component B of Example 1.

Example 6 Emulsion [component A] part liquid paraffin 6.0
Hexalan 4.0
Jojoba oil 1.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Soy lecithin 1.5
Methylparaben 0.15
Ethylparaben 0.03
[B component]
Enzyme-decomposed natto-fermented fermented solution of sake lees from production example 1
10.0
Glycerin 3.0
1,3-butylene glycol 2.0
Carboxymethylcellulose 0.3
Sodium hyaluronate 0.01
Amount of purified water totaling 100 parts
[C component]
Fragrance
Appropriate amount
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After cooling this to 50 ° C., component C was added and further stirred and mixed to obtain an emulsion.

Example 7 Emulsion A milky lotion is obtained in the same manner as in Example 6 except that the fermented natto fermented product of sake lees of Production Example 2 is used in place of the enzymatically decomposed natto fermented product solution of Sake lees of Production Example 1 in the component B of Example 6. It was.

Example 8 FIG. Emulsion In the same manner as in Example 6 except that the enzymatically decomposed Bacillus fermented fermented soybean solution of Production Example 3 was used in place of the enzymatically decomposed Bacillus fermented Bacillus natto fermented solution of Production Example 1 in the B component of Example 6. Obtained.

Example 9 Milky lotion In the same manner as in Example 6 except that the enzymatically decomposed Bacillus natto fermentation product solution of Production Example 4 was used instead of the enzymatically degraded Bacillus natto fermentation product solution of Production Example 1 in the component B of Example 6. Got.

Example 10 Emulsion In the same manner as in Example 6 except that the enzymatically decomposed natto fermented product solution of sake lees of Production Example 5 was used in place of the enzymatically degraded natto fermented product solution of Sake lees of Production Example 1 in the component B of Example 6. Obtained.

Example 11 Emulsion [component A] part liquid paraffin 6.0
Hexalan 4.0
Jojoba oil 1.0
Polyoxyethylene (20) sorbitan monostearate 2.0
Soy lecithin 1.5
Methylparaben 0.15
Ethylparaben 0.03
[B component]
Enzymatically decomposed Bacillus natto fermentation product solution of Production Example 1
10.0
L-ascorbic acid-2-glucoside 2.0
Potassium hydroxide
0.5
Glycerin
3.0
1,3-butylene glycol
2.0
Carboxymethyl cellulose
0.3
Sodium hyaluronate 0.01
purified water
Amount that the total amount is 100 parts
[C component]
Fragrance
Appropriate amount
The components A and B were each heated to 80 ° C. or higher and then mixed by stirring. After cooling this to 50 ° C., component C was added and further stirred and mixed to obtain an emulsion.

Example 12 FIG. Latex In addition to using 2.0 parts of L-ascorbic acid-2-phosphate magnesium in place of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide in the component B of Example 11. Obtained an emulsion in the same manner as in Example 11.

Example 13 Emulsion In addition to the use of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide in the component B of Example 11, 2.0 parts of sodium L-ascorbic acid-2-phosphate is used. Obtained an emulsion in the same manner as in Example 11.

Example 14 Emulsion In the same manner as in Example 11, except for using 2.0 parts of arbutin instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 parts of potassium hydroxide in the component B of Example 11. Obtained.

Example 15. Latex In the component B of Example 11, instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide, a rice bran extract hydrolyzate (trade name “Grace Snow” manufactured by Technoble Co., Ltd.) An emulsion was obtained in the same manner as in Example 11 except that 5.0 parts of * Snow * HP ", solid content concentration 3.5%) were used.

Example 16 Emulsion In component B of Example 11, instead of 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide, white coconut extract (trade name “Sinablanca-WH” manufactured by Technoble Co., Ltd.) A solid emulsion was obtained in the same manner as in Example 11 except that 5.0 parts of a solid content concentration of 1.0% was used.

Example 17. Emulsion Example B in Example 11 except that 2.0 parts of L-ascorbic acid-2-glucoside and 0.5 part of potassium hydroxide were used instead of 1.0 part of γ-amino-β-hydroxybutyric acid. In the same manner as in No. 11, an emulsion was obtained.

Example 18 Lotion [Ingredients] part Enzymatically decomposed Bacillus natto fermented solution of sake lees from production example 10.0
Ethanol 10.0
Glycerin 3.0
1,3-butylene glycol 2.0
Methylparaben 0.2
Citric acid 0.1
Sodium citrate 0.3
Carboxyvinyl polymer 0.1
Perfume
Potassium hydroxide appropriate amount Purified water Amount that makes 100 parts in total
The above ingredients were mixed to obtain a lotion.

Example 19. Lotion [component A] part olive oil 1.0
Polyoxyethylene (5.5) cetyl alcohol 5.0
Butylparaben 0.1
[B component]
Enzyme-decomposed natto-fermented fermented solution of sake lees from production example 1
10.0
Ethanol 5.0
Glycerin 5.0
1,3-butylene glycol 5.0
Methylparaben 0.1
Potassium hydroxide appropriate amount Purified water Amount that makes 100 parts in total
[C component]
Perfume
After each component A and component B was heated to 80 ° C. or higher, the component B was added to the component A and stirred, and further homogenized with Hiscotron (5000 rpm) for 2 minutes.
After cooling this to 50 degreeC, C component was added and stirred and mixed, and also it cooled to 30 degrees C or less, and the lotion was obtained.

Example 20. Pressed powder [A component] Part Bengala 0.5
Yellow iron oxide 1.5
Black iron oxide 0.1
Titanium oxide 10.0
Nylon powder 4.0
Amount that makes 100 parts of sericite Mica 23.0
Talc 25.0
Enzymatically decomposed natto fermentation product solution of sake lees of production example 1 2.0
[B component]
Squalane 1.0
Methylpolysiloxane 4.0
Propylparaben 0.1
Dehydroacetic acid 0.1
Liquid paraffin 2.0
Perfume
The above A component and B component were mixed and agitated, mixed, then passed through a 200 mesh Tyler mesh sieve, and the resulting mixed powder was cast into a mold to obtain a pressed powder.

Example 21. Liquid foundation [component A]
Part Stearic acid 2.4
Propylene glycol monostearate 2.0
Cetostearyl alcohol 0.2
Liquid lanolin 2.0
Liquid paraffin 3.0
Isopropyl myristate 8.5
Propylparaben 0.05
[B component]
Enzymatically decomposed natto fermentation product solution of sake lees from production example 1 5.0
Sodium carboxymethylcellulose 0.2
Bentonite 0.5
Propylene glycol 4.0
Triethanolamine 1.1
Methylparaben 0.1
Purified water Amount that makes the total amount 100 parts [C component]
Titanium oxide 8.0
Talc 4.0
Coloring pigment appropriate amount The components A and B were heated and mixed and stirred. This was reheated, the above C component was added, poured into a mold, and stirred until it reached room temperature to obtain a liquid foundation.

Example 22. Cream foundation [component A] part Stearic acid 5.0
Cetanol 2.0
Glyceryl monostearate 3.0
Liquid paraffin 5.0
Squalane 3.0
Isopropyl myristate 8.0
Polyoxyethylene (20) glyceryl monostearate 2.0
Propylparaben 0.1
[B component]
Enzymatically decomposed Bacillus natto fermented product solution of Production Example 1 5.0
Sorbitol 3.0
1,3-butylene glycol 5.0
Triethanolamine 1.5
Methylparaben 0.1
Purified water Amount of 100 parts [component C]
Titanium oxide 8.0
Talc 2.0
Kaolin 5.0
Bentonite 1.0
Coloring pigment appropriate amount [component D]
Fragrance 0.3
Component C was mixed and pulverized with a pulverizer. The component B was mixed, and the pulverized component C was added thereto and uniformly dispersed in a colloid mill. The components A and B and C that were uniformly dispersed were each heated to 80 ° C., and then the components A were added to the components B and C with stirring, and further homogenized with Hiscotron (5000 rpm) for 2 minutes. After cooling this to 50 ° C., component D was added and mixed with stirring, and further cooled to 30 ° C. or lower with stirring to obtain a cream foundation.

Example 23. Body shampoo [component A] part N-lauroylmethylalanine sodium 25.0
Palm oil fatty acid potassium liquid (40%) 26.0
Palm oil fatty acid diethanolamide 3.0
Methylparaben 0.1
[B component]
Enzymatically decomposed natto fermented product solution of sake lees from production example 1 10.0
1,3-butylene glycol 2.0
Purified water Amount to be 100 parts A component and B component are each heated to 80 ° C and dissolved uniformly, then B component is added to A component and stirring is continued to cool to room temperature to obtain a body shampoo It was.

Example 24. Soap [component A] part hardened castor oil 26.0
Coconut oil 10.0
Olive oil 4.0
[B component]
Sodium hydroxide 6.0
Sugar 10.0
Glycerin 5.0
Enzymatically decomposed Bacillus natto fermented product solution of Production Example 1 5.0
Purified water Amount of 100 parts [component C]
Ethanol 20.0
Perfume Appropriate A component and B component were each heated to 80 ° C. and dissolved uniformly, and then B component was added to A component to saponify. This was cooled to 50 ° C. with stirring, and component C was added. This was poured into a mold and cooled, and then dried at room temperature for several days. A sufficiently dried product was taken out from the mold to obtain soap.

Comparative Example 1 Cream In the component B of Example 1, a cream was obtained in the same manner as in Example 1 except that the sake-distilled natto-fermented fermented solution of sake lees in Production Example 1 was used instead of the sake-decomposed solution of sake lees in Comparative Production Example 1. .

Comparative Example 2 cream
In the component B of Example 1, a cream was obtained in the same manner as in Example 1 except that the liquor extract of Comparative Production Example 2 was used in place of the enzymatically decomposed Bacillus natto fermentation product solution of Production Example 1.

Test Example 1 Inhibition of intracellular tyrosinase activity The enzyme-degraded sake lees fermented product solution or the sake lees fermented product solution of Production Examples 1 to 4, the sake koji enzyme-degraded product solution of Comparative Production Example 1 and the sake lees extract of Comparative Production Example 2 were used as samples. The inhibitory effect was investigated.

[Test method]
Cultured B16 mouse melanoma cells are seeded at 8 × 10 ³ cells / well in a 96-well microplate and placed in Eagle's minimum essential medium (MEM) containing 10% calf serum (FBS) under conditions of 37 ° C. and 5% CO ₂ . After pre-culturing for 1 day, the sample solution was replaced with a solution diluted with 2.5% or 5.0% concentration (as a solution) with 10% FBS-containing Eagle MEM, and cultured under the same conditions for 2 days.
Next, the culture solution is removed, a surfactant (Triton X-100) and 5 mM L-dopa solution are added and reacted at 37 ° C., and then a microplate reader (Model 450, manufactured by Bio-Rad) is used. The dopa value was measured at a wavelength of 490 nm.
In the case of no sample addition (control), the same operation as described above was performed, and the relative value of the dopa value at the time of each sample addition with respect to the obtained dopa value was determined and used as the tyrosinase activity rate (%).
For comparison, the same test was performed when 2 mM kojic acid was added instead of the sample solution (positive control).

[result]
The results obtained in the above test are shown in Table 1.

  As shown in Table 1, the fermented liquor solution or enzymatically decomposed fermented product solution of sake lees obtained using any microorganism of natto, koji, and tempeh is subjected to a fermentation treatment depending on their added concentration. It was shown that it has a strong tyrosinase activity inhibitory action as compared with the comparative sake lees enzyme degradation product solution (Comparative Production Example 1) and the sake lees extract (Comparative Production Example 2). From this result, it can be seen that fermentation suppresses the intracellular tyrosinase activity inhibitory action of sake lees. In addition, since 2 mM kojic acid used as a positive control also showed a strong tyrosinase activity suppressing action, it is clear that this test system is appropriate.

  In addition, as shown in Table 1, in fermented Bacillus natto, it was revealed that the effect of suppressing tyrosinase activity was enhanced without hydrolysis of sake lees with enzymes. It was shown that the tyrosinase activity inhibitory effect became stronger. Further enhancement of the tyrosinase activity inhibitory effect by such enzyme hydrolysis treatment has also been confirmed in Neisseria gonorrhoeae and Tempe fungi.

Test Example 2 Fibroblast activation test Regarding the same sample as in Test Example 1, the relationship between the type of microorganism and the fibroblast activation action of the obtained fermented product was examined.

[Test method]
Human dermis-derived fibroblasts NB1RGB (000824) were seeded at 1 × 10 ⁴ cells / well in a 96-well microplate containing 0.5% FCS-containing minimum essential medium, pre-cultured at 37 ° C. for 1 day, The sample solution was added to 2.5% or 5.0% concentration (as a solution) and cultured at 37 ° C. for another 6 days. Next, 0.2% MTT was added to the cell treatment solution to which the medium was removed and the surfactant (TRITON X-100) was added, and maintained at 37 ° C., and then a microplate reader (Model 1450, Bio-Rad). MTT value was measured at a wavelength of 370 to 630 nm.
In the case where no sample was added (control), the same operation as described above was performed, and the relative value of the MTT value at the time of adding each sample to the MTT value obtained here was determined to obtain the fibroblast MTT activity rate (%). .
For comparison, the same test was performed when 50 mM glucose was added instead of the sample solution (positive control).

[result]
The results of the above test are shown in Table 2.

  As shown in Table 2, the fermented liquor solution or fermented fermented product of sake lees obtained using any of the microorganisms of natto, koji, and tempeh is not subjected to a fermentation treatment depending on their concentration. It was shown that it has a strong fibroblast activation effect compared with the sake lees enzyme degradation product solution (Comparative Production Example 1) and the sake lees extract (Comparative Production Example 2). This result shows that the fibroblast activation effect of sake lees is enhanced by fermentation treatment. In addition, it was clear that this test system is appropriate from the fact that 50 mM glucose used as a positive control also showed a strong enhancement of fibroblast activation.

  In addition, as shown in Table 2, in the fermented Bacillus natto, it has been clarified that the NTT activity is enhanced without hydrolyzing the sake lees with enzymes. It was shown that the effect of enhanced activity is stronger. Further enhancement of MTT activity by such enzymatic hydrolysis treatment has been confirmed in Koji mold and Tempe bacteria as well.

Test Example 3 Monitor test Produces essences containing the fermented natto fermentation solution of sake lees produced in Production Example 1 and the enzymatic degradation product solution of liquor produced in Comparative Production Example 1, and the moisturizing effect, skin improvement effect, And a whitening effect test was carried out.
Sample of the present invention: Essence comparison sample of Example 1: Essence of Comparative Example 1 [Test method]
Forty females aged between 20 and 55, randomly selected, were divided into two groups (A, B), and the essence of Example 1 was assigned to Group A, and Comparative Example 1 was assigned to Group B. Was applied to the face of each subject twice a day (morning and evening) for 1 month, and the skin improvement effect was evaluated based on the following evaluation criteria.

[Evaluation method]
According to self-determination of the following five grades of “glossy”, “smoothness”, “texture”, “tension”, “moistness”, “dullness” and “spots and freckles” of the left and right facial skin A numerical value was selected and used as an evaluation score.
5: Very good (remarkably improved)
4: Good (substantially improved)
3: Slightly good (slightly improved)
2: Not good or bad (no change)
1: Bad (status worsened)

[result]
The results are shown in Table 3.

As a result of the test, the essence (invention sample) containing the fermented liquor obtained by enzymatic hydrolysis of sake natto fermented liquid during fermentation has excellent moisturizing effect, skin improvement effect that gives skin texture and tension, and whitening effect. Was found to have. In contrast, the essence (comparative sample) containing the liquor enzyme degradation product solution that was not subjected to fermentation treatment hardly showed any of these effects, and the results were clearly different in effectiveness.

Claims (3)

A cosmetic comprising a sake fermented with a fermented product fermented with at least one microorganism selected from natto, koji, and tempeh. The cosmetic according to claim 1, wherein the sake cake is hydrolyzed with at least one enzyme selected from proteolytic enzymes and amylolytic enzymes before or simultaneously with the fermentation. The cosmetic according to claim 2, wherein the sake cake is hydrolyzed using a combination of one or more proteolytic enzymes and one or more starch degrading enzymes.