JP2015034131A - Fermented fig extract, method for producing the same, and cosmetic in which fermented fig extract is blended - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a moisturizing agent that causes little irritation in skin or mucous membrane, gives moisture to skin, good use feeling, little stickiness after use, excellent long-lasting moisture retention and improving effect of dry rough skin, and to provide a cosmetic in which the moisturizing agent is blended.SOLUTION: There is provided a moisturizing agent that includes a fermented fig extract produced by extracting from a fermented fig fruit by using alcohol-water, the fermented fig being obtained by fermenting a fig fruit by using at least one type or more of yeasts selected from Schizosaccharomyces octosporus, Schizosaccharomyces pombe, Pichia kudriavzevii, Candida utilis, Saccharomyces cerevisiae, and the like, as active ingredients.

Description

The present invention relates to an extract of a fermented fig obtained by extracting a fermented fig obtained by fermenting a fig with yeast or the like with water, ethanol, 1,3-butylene glycol or a mixed solvent thereof, a production method thereof, and a fig. The present invention relates to a moisturizing agent and cosmetics characterized by blending a fermented product.

Figs have been taken traditionally for the purpose of treating laxatives or sore throat as well as food. In the cosmetics and pharmaceutical fields, it has been widely used by external methods. For example, an extract extracted from the fruit of a fig has a ceramide promoting action, and is used for the purpose of imparting firmness and firmness to the hair and improving the feel of the hair. (Patent Document 1)
In addition, it has been found that an extract extracted from a leaf and fruit mixture of figs has an anti-skin aging effect and is used as a cosmetic for this purpose. (Patent Document 2)

Furthermore, fruits containing figs are mixed with citrus fruits, cereals, seaweeds, sugars, and the like, and a moisturizing effect is found in the fermented and aged product. (Patent Document 3) In addition, the fermented liquid obtained by fermenting a fruit mixture containing fig fruit, melon fruit, strawberry fruit, grape fruit, akebi fruit, apple fruit and banana fruit with yeast of the genus Saccharomyces has moisture retention. Heading. (Patent Document 4)
However, there have been no studies on the function of fermented products fermented with figs alone, and no examples have been found that are used as moisturizing agents to improve the decrease in moisturizing power and rough skin.

Conventionally, cosmetics such as collagen and hyaluronic acid have been used as moisturizers that moisturize the skin. However, these components have a moisturizing effect only at the time of application, and do not fundamentally improve the skin moisture lost by aging. Collagen has an average molecular weight of 100,000 to 300,000 daltons, and hyaluronic acid is more than 1 million daltons, so it is difficult to absorb transdermally. It only contributes to prevention. That is, the development of a new moisturizing agent for effectively improving the dryness of the skin caused by the deterioration of the metabolic function of the skin due to aging is desired.
JP 2011-79755 A Japanese Patent No. 4351997 JP 2000-72616 A Japanese Patent No. 3704342

  An object of the present invention is to provide a novel and highly safe moisturizer, and a cosmetic containing a moisturizer that has excellent touch feeling during use, has less stickiness after use, and has excellent moisturizing durability and rough skin improvement effect. It is to be.

  As a result of intensive studies to achieve the above object, the present inventors have found that the fig fermented product has a high safety and an excellent moisturizing action, and is a makeup containing the fig fermented extract. The present inventors have found that the material has high moisturizing properties and feel and have completed the present invention.

  That is, the present invention provides an extract of a fig fermented product obtained by extracting a fig fermented product obtained by fermenting a fig with yeast or the like with water, ethanol, 1,3-butylene glycol or a mixed solvent thereof, and an effective product thereof. The moisturizing agent as a component has high safety and has an excellent moisturizing action, and the present invention has been completed.

Here, the term “moisturizing” prevents effects such as skin roughness due to dry skin, moisturization of skin, reduction of gloss, tension, etc. in addition to the effect that can be confirmed by measuring the amount of keratin moisture (see Examples below). Or it shall be interpreted in the broadest sense including the effect to improve.

  According to the present invention, a new and highly safe moisturizing agent can be obtained, which can be effectively used in cosmetics, and excellent moisturizing properties can be obtained.

Although the present invention is not particularly limited regardless of the type of fig, Masui Dauphine is preferably used as a variety.
There is no particular limitation on the microorganism used for the fermentation of figs, preferably yeast is used, more preferably, Schizosaccharomyces octosporus, Schizosaccharomyces pombe (Schizosaccharomyces), which has been used for the production of general foods. pombe), Pichia kudriavzevi, Candida utilis, Saccharomyces cerevisiae, etc., or a combination of at least two or more.

Although it does not specifically limit about the fermentation method, It selects from the well-known fermentation methods used conventionally, Preferably a liquid culture method is preferable. The fermentation conditions are not particularly limited as long as the yeast can grow, the fermentation temperature is 15 to 40 ° C, preferably 25 to 30 ° C, the fermentation pH is 3.0 to 8.0, preferably 4.0 to 7.0, and other stirring. Similarly, the culture can be performed under conditions optimal for growth in terms of speed, fermentation time, and the like.

As the medium component, there is no limitation on the form of the fig, and it can be appropriately selected according to fermentation conditions such as a coarsely pulverized product and a finely pulverized product. Moreover, there is no restriction | limiting in use of yeast extract, peptone, glucose, sucrose, etc. which are generally used as a culture medium component as this other culture medium component, It can use suitably.

The fermented figs obtained after the fermentation treatment are not limited in terms of the subsequent treatment method, and the fig fermentation extract can be obtained by performing a concentration process, a dilution process, a purification process, a drying process, etc. even with the undiluted undiluted solution as it is. Can be prepared.
As the extraction solvent, water, alcohol, or a mixed solvent thereof can be used.

As water, in addition to pure water, desalted water, distilled water, tap water, etc., it is also possible to use buffer solutions, dilute acids and dilute alkalis.
As the alcohol, either a monohydric alcohol or a polyhydric alcohol can be used. Specific examples of monohydric alcohols include methanol, ethanol, propyl alcohol, butyl alcohol, isobutyl alcohol, and benzyl alcohol. Examples of polyhydric alcohols include ethylene glycol, propylene glycol, glycerin, and 1,3-butylene glycol. Is mentioned. When a mixed solvent of water and alcohol is used as the extraction solvent, the alcohol concentration is preferably 10 to 90% (weight ratio). Specifically, a solvent such as water-containing ethanol having an ethanol concentration of 20 to 70% (weight ratio) and water-containing 1,3-butylene glycol having a 1,3-butylene glycol concentration of 20 to 70% (weight ratio) is preferable. used.

  Extraction operation is not particularly limited, but it is possible to use 5% to 100% (by weight) fig fermented product, preferably 10% to 50% (by weight) fig fermented product, based on the extraction solvent. It is desirable to do.

  The extraction temperature and the extraction time are not particularly limited, but the extraction can be performed at an extraction temperature of 10 to 80 ° C. for about 1 day to 6 weeks. When the extraction solvent used is hydrous ethanol (ethanol concentration 20 to 70% (weight ratio)), extraction can be performed at an extraction temperature of 20 to 60 ° C. and an extraction time of 1 hour to 3 weeks, preferably an extraction temperature of 20 It is desirable to perform extraction at -40 ° C for 1 week. When the extraction solvent uses water-containing 1,3-butylene glycol (1,3-butylene glycol concentration 20 to 70% (weight ratio)), extraction is performed at an extraction temperature of 10 to 80 ° C. for an extraction time of about 1 day to 3 weeks. Preferably, the extraction temperature is 20 to 60 ° C. and the extraction time is 2 weeks.

  The extracted fig fermented extract can be used as it is, but it is preferable to further purify it by a process such as filtration and centrifugation. By refine | purifying, it can utilize suitably as a skin moisturizer. The purification method is not particularly limited, but it is preferable to filter with a membrane filter. Further, it is preferable to perform the wintering treatment on the fig fermented extract after filtration, the temperature is preferably −30 to 0 ° C., and the wintering treatment time is preferably 3 to 30 days.

  In many cases, it can be used as it is, but if necessary, further purification treatment such as deodorization and decolorization may be added as long as the effect is not affected. As a purification treatment means such as deodorization and decolorization, an activated carbon column or the like can be used, and a usual means generally applied depending on the extracted substance can be arbitrarily selected and performed. The obtained fig-fermented extract can also be obtained as a dried product by a heat drying method such as a freeze drying method or a spray drying method.

Furthermore, there is no restriction | limiting also about the sterilization method, Heat sterilization, filter sterilization, etc. can be selected suitably. Cosmetics and pharmaceuticals to which the fig fermented extract obtained here is blended include skin lotions, milky lotions, beauty essences, general creams, cleansing creams, facial cleansers, packs, shaving creams, sun creams, sunscreen creams , Sunscreen lotion, sun lotion, cosmetic soap, foundation, funny, powder, lipstick, lip balm, eyeliner, eye cream, eye shadow, mascara, bath cosmetic, shampoo, rinse, hair dye, hair cosmetic, etc. It can be used for cosmetics. The blending amount can be contained in the cosmetic composition from 0.001 to 100%, but preferably from 0.1 to 10%.

The external preparation for skin of the present invention is manufactured by arbitrarily selecting and using in combination with various components and additives that are usually used in external preparations for skin such as cosmetics as shown below. Can do.
The ingredients that can be used in combination with the cosmetics containing the fig fermented product or fig fermented extract of the present invention are particularly limited as long as they are bases and drugs generally used in cosmetics, quasi drugs and bath preparations. Not done. For example, protein and protein hydrolysis such as collagen, collagen hydrolyzate, gelatin, gelatin hydrolyzate, elastin, elastin hydrolyzate, lactoferrin, keratin, keratin hydrolyzate, casein, albumin, royal jelly derived protein hydrolysate object.

Natural polymers such as sodium hyaluronate, xanthan gum, carrageenan, guar gum, alginic acid and salts thereof, pectin, chondroitin sulfate and salts thereof, water-soluble chitin, chitosan derivatives and salts thereof, deoxyribonucleic acid, gum arabic and tragacanth gum and derivatives thereof.

Plant extracts such as licorice extract, aloe extract, chamomile extract, perilla extract. Microbial substances such as yeast extract. Seaweed powder and seaweed extract. Animal origin such as placenta extract.

Among carboxyvinyl polymers and salts thereof, polyacrylic acid and salts thereof, acidic polymers such as carboxymethyl cellulose and salts thereof, polyvinyl alcohol, hydroxyethyl cellulose, hydroxypropyl cellulose, methyl cellulose, polyethylene glycol, polyvinyl pyrrolidone, nitrocellulose polyvinyl methyl ether, etc. Polymer.
Cationic polymers such as cationized cellulose, polyethyleneimine, and cationized guar gum.

Lower alcohols such as ethanol and isopropyl alcohol.
UV absorbers such as paraaminobenzoic acid UV absorbers, salicylic acid UV absorbers, cinnamic acid UV absorbers, anthraniere acid UV absorbers, and benzophenone UV absorbers.

Vitamin A, vitamin B group, vitamin C, L-ascorbyl magnesium phosphate and derivatives thereof, vitamin D group, acetic acid d-α-tocophenol, vitamin E group, folic acid, β-carotene, γ-oryzanol, nicotinic acid, Vitamins such as pantothenic acids, biotins and ferulic acid.

Anti-inflammatory agents such as glycyrrhizic acid and its salts, guaiazulene and its derivatives, and allantoin. Antioxidants such as stearic acid ester, nordihydrogua ceretenoic acid, dibutylhydroxytoluene, butylhydroxyanisole, parahydroxyanisole, gallic propyl, sesamol, sesamolin, gossypol. Preservatives such as parabenzoates such as methyl parabenzoate, ethyl parabenzoate, propyl parabenzoate and butyl parabenzoate, sorbic acid, dehydroacetic acid, phenoxyethanol and benzoic acid. Metal ion sequestering agents such as edetic acid and edetic acid and its salts, phytic acid, hydroxyethanedisulfonic acid and the like.

Polyhydric alcohols such as glycerin, 1,3-butylene glycol and propylene glycol. Amino acids such as L-aspartic acid, DL-alanine, L-arginine, L-cysteine, L-glutamic acid, glycine, and salts thereof. Sugars such as maltitol, sorbitol, xylobiose, N-acetyl-D-glucosamine, and honey. Organic acids such as citric acid, lactic acid, α-hydroxyacetic acid, pyrrolidone carboxylic acid, and salts thereof. Bases such as aqueous ammonia, monoethanolamine, triethanolamine, sodium hydroxide and potassium hydroxide.

Hydrocarbons such as liquid paraffin, squalane and petrolatum. Fats and oils such as olive oil, palm oil, evening primrose oil, jojoba oil, castor oil, and hardened castor oil. Fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid. Higher alcohols such as myristyl alcohol, cetanol, cetostearyl alcohol, stearyl alcohol, and behenyl alcohol;

Esters such as isopropyl myristate, isopropyl palmitate, cetyl octanoate, glyceryl trioctanoate, octyldodecyl myristate, octyl stearate and stearyl stearate.
Phospholipids such as lecithin and its derivatives.

Animal and plant-derived lipids such as bovine bone marrow fat and bovine brain lipid. Alkyl sulfates such as ammonium lauryl sulfate, ethanolamine lauryl sulfate, sodium lauryl sulfate, and triethanolamine lauryl sulfate.
Polyoxyethylene (2EO) lauryl ether sulfate triethanolamine (where EO is ethylene oxide, the number before EO indicates the number of moles of ethylene oxide added), polyoxyethylene (3EO) alkyl (carbon number 11-15) Or a mixture of two or more thereof) polyoxyethylene alkyl sulfates such as sodium ether sulfate.
Alkylbenzenesulfonates such as sodium laurylbenzenesulfonate and triethanolamine laurylbenzenesulfonate.
Polyoxyethylene alkyl ether sulfates such as polyoxyethylene (3EO) tridecyl ether sodium acetate.

Coconut oil fatty acid sarcosine sodium, lauroyl sarcosine triethanolamine, sodium lauroylmethyl-L-glutamate, coconut oil fatty acid-sodium L-glutamate, coconut oil fatty acid-L-glutamate triethanolamine. N-acyl amino acid salts such as coconut oil fatty acid sodium methyltaurine and sodium lauroylmethyltaurine, ether sulfate sodium alkane sulfonate, hydrogenated coconut oil fatty acid sodium glycerine sulfate, hydrogenated coconut oil fatty acid sodium glycerin sulfate, undecinoylamidoethylsulfosuccinate Sodium, sodium octylphenoxydientoxyethyl sulfonate, disodium aminosulfosuccinate, dioctyl sodium sulfosuccinate, dioctyl sodium sulfosuccinate, disodium lauryl sulfosuccinate, polyoxyethylene alkyl (carbon chain 12-15) ether phosphate ( 8-10EO), sodium polyoxyethylene oleyl ether phosphate, sodium polyoxyethylene cetyl ether phosphate, poly Anionic surfactants such as disodium lauryl reoxyethylene sulfosuccinate, sodium polyoxyethylene lauryl ether phosphate, sodium lauryl sulfoacetate and sodium tetradecene sulfonate. Stearyldimethylammonium chloride, di (polyoxyethylene) oleylmethylammonium chloride, stearyldimethylbenzylammonium chloride, stearyltrimethylammonium chloride, tri (polyoxyethylene) stearylammonium chloride, polyoxypropylenemethyldiethylammonium chloride, myristyldimethylbenzylammonium chloride Cationic surfactants such as lauryltrimethylammonium chloride. 2-alkyl-N-carboxymethyl-N-hydroxyethylimidazolinium betaine, sodium undecylhydroxyethylimidazolinium betaine, undecyl-N-hydroxyethyl-N-carboxymethylimidazolinium betaine, stearyl dihydroxyethyl betaine, palm Oil fatty acid amidopropyl betaine, coconut oil alkyl-N-carboxyethyl-N-hydroxyethyl imidazolinium betaine sodium, coconut oil alkyl-N-carboxymethoxyethyl-N-carboxymethylimidazolinium disodium lauryl sulfate, N-coconut Amphoteric surfactants such as oil fatty acid acyl-L-arginine ethyl-DL-pyrrolidone carboxylate. Polyoxyethylene alkyl (carbon number 12-14) ether (7EO), polyoxyethylene octyl phenyl ether, polyoxyethylene oleyl ether, polyoxyethylene oleic acid glycerin, polyoxyethylene stearyl ether, polyoxyethylene cetyl ether, polyoxy Ethylene cetyl stearyl diether, polyoxyethylene sorbitol lanolin (40EO), polyoxyethylene nonylphenyl ether, polyoxyethylene polyoxypropylene cetyl ether, polyoxyethylene polyoxypropylene decyl tetradecyl ether, polyoxyethylene lanolin, polyoxy Nonionic surfactants such as ethylene lanolin alcohol and polyoxypropylene stearyl ether. Isostearic acid diethanolamide, undecylenic acid monoethanolamide, oleic acid diethanolamide, beef tallow fatty acid monoethanolamide, hardened tallow fatty acid diethanolamide, stearic acid diethanolamide, stearic acid diethylaminoethylamide, stearic acid monoethanolamide, myristic acid diethanolamide, Thickeners such as coconut oil fatty acid diethanolamide, coconut oil fatty acid ethanolamide, lauric acid isopropanolamide, lauric acid ethanolamide, lauric acid diethanolamide, lanolin fatty acid diethanolamide. Silicon oils such as linear or cyclic methylpolysiloxane, methylphenylpolysiloxane, dimethylpolysiloxane polyethylene glycol copolymer, dimethylpolysiloxane polypropylene copolymer, amino-modified silicone oil, quaternary ammonium-modified silicone oil. Thioglycolic acid and its salts. Cysteamine and its salts. Peroxides such as hydrogen peroxide, persulfate, perborate and urea peroxide. Bromates such as sodium bromate and potassium bromate. Others, pH adjusters, colorants, fragrances, stabilizers, refreshing agents, blood flow promoters, keratolytic agents, astringents, wound treatment agents, foam boosters, oral preparations, deodorants / deodorants, antiallergic agents It can be used in combination with an agent and a cell activator.

EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited by this Example.

Production Example 1
Three times the weight of water was added to the fig fruit crushed and pasted, and then sterilized at 121 ° C. for 20 minutes. After cooling to 30 ° C., a precultured Schizosaccharomyces octosporus culture solution was added and fermentation was carried out for 5 days. After the fermentation, sterilization was performed at 121 ° C. for 20 minutes. After cooling to room temperature, filter through a 0.45μm membrane filter through a pre-filter, remove insoluble matter, dilute by adding water to a dry weight of 1%, and obtain a fig fermented water extract. It was. Furthermore, the fig fermentation extract obtained was freeze-dried in vacuo to obtain a freeze-dried powder of fig fermentation water extract.

Production Example 2
Three times the weight of water was added to the fig fruit crushed and pasted, and then sterilized at 121 ° C. for 20 minutes. After cooling to 30 ° C., a precultured Schizosaccharomyces octosporus culture solution was added and fermentation was carried out for 5 days. After the fermentation, sterilization was performed at 121 ° C. for 20 minutes. Cool to room temperature, add 1,3-butylene glycol to 20% (w / w) and stir overnight, then filter through a 0.45 μm membrane filter through a prefilter to remove insoluble matter. Thereafter, a 20% 1,3-butylene glycol aqueous solution was added and diluted so that the dry weight became 1%, and a fig fermentation 20% BG water extract was obtained.

Production Example 3
Three times the weight of water was added to the fig fruit crushed and pasted, and then sterilized at 121 ° C. for 20 minutes. After cooling to 30 ° C., a precultured Schizosaccharomyces octosporus culture solution was added and fermentation was carried out for 5 days. After the fermentation, sterilization was performed at 121 ° C. for 20 minutes. Cool to room temperature, add 1,3-butylene glycol to 50% (w / w) and stir overnight, then filter through a 0.45 μm membrane filter through a prefilter to remove insoluble matter. Thereafter, a 50% 1,3-butylene glycol aqueous solution was added and diluted so that the dry weight became 1%, and a fig fermentation 50% BG water extract was obtained.

Production Example 4
Three times the weight of water was added to the fig fruit crushed and pasted, and then sterilized at 121 ° C. for 20 minutes. After cooling to 30 ° C, filter through a 0.45 µm membrane filter through a prefilter, remove insoluble matter, dilute with demineralized water to a dry weight of 1%, and extract the fig extract. Obtained.

Production Example 5
Three times the amount of water by weight was added to the fig fruit crushed and pasted, and then sterilized at 121 ° C. for 20 minutes. After cooling to 30 ° C., a precultured Schizosaccharomyces octosporus culture solution was added and fermentation was carried out for 5 days. After the fermentation, sterilization was performed at 121 ° C. for 20 minutes. Cool to room temperature, add ethanol to 50% (w / w) and stir overnight, then filter through a 0.45μm membrane filter through a prefilter to obtain a 50% ethanol extract from fig fermentation. It was. This was freeze-dried in vacuo to obtain a freeze-dried powder of fig-fermented 50% ethanol water extract.

Example 1
<Moisturizing effect>
The moisturizing effect of the extracts prepared in Production Examples 1, 2, 3, and 4 was examined.
Five test zones were provided on the forearm of 10 subjects, and the moisture content in each zone was measured using a moisture meter Corneometer (Corneometer CM825, manufactured by Courage + Khazaka). Established 5 test zones, Fig Fermented Water Extract (Production Example 1), Fig Fermented 20% BG Water Extract (Manufactured Example 2), Fig Fermented 50% BG Water Extract (Producted Example 3), and Fig Water A 5% aqueous solution of the extract (Production Example 4) was applied. Distilled water was applied to the remaining one site as a control. An appropriate amount of the sample corresponding to each test group was applied every day before going to bed. One week, two weeks, and one month after starting to apply the sample, the water content in the test section was measured.
The results are shown in Table 1. In the control group, no increase in water content was observed during the test period, whereas in the group to which the extract prepared in Production Examples 1, 2, 3, and 4 was applied, a clear increase in water content was observed. It was. Moreover, the effect was the highest in the fig fermented water extract prepared in Production Example 1, and a clear moisturizing action was observed. On the other hand, the effect in the section where the extract prepared in Production Example 4 where no fermentation treatment was performed was applied was low.

Experimental example 2
<Cell activation>
Cell activation of the fig fermented extracts prepared in Production Examples 1 and 5 was examined.
To a plastic petri dish for cell culture with a diameter of 35 mm, add 3 mL of human-derived normal fibroblast suspension (DMEM medium containing 1.5 × 10 ⁵ cells / dish and 10% FBS), 5% CO ₂ concentration, 37 The cells were cultured at 24 ° C. for 24 hours. After confirming cell extension and colonization, discard the medium, wash the cells 3 times with phosphate buffer, and add DMEM medium (containing 10% FBS) containing fig freeze-dried lyophilized powder. Cultured for 48 hours. As a control, a DMEM medium (containing 10% FBS) to which no fig freeze extract freeze-dried powder was added was added and cultured in the same manner. Cells were detached by trypsin-EDTA treatment, and the number of cells was counted using a hemocytometer. Table 2 shows the results of the cell activation effect of the fig fermentation extract. Since the fig fermentation extract showed a clear cell growth promoting action, the cell activation action of the fig fermentation extract was revealed.

Example 1
<Manufacture of lotion>
According to the formulation shown in Table 3, (1) to (10) were stirred at 80 ° C., dissolved, and then cooled to room temperature to obtain a lotion. All of the obtained lotions were clear and stable without causing cloudiness for 3 months under the conditions of 40 ° C. and RH 75%.
A lotion was prepared in the same manner as in the above-described product except that the fig fermentation extract was not added, and this was designated as Comparative Example 1.
For these lotions, a sensory test was conducted by 10 expert panelists. The evaluation was carried out in five grades for the following items.

(1) Skin moisturizing 1 Moistening 2 Slightly moistening 3 Normal 4 Moisturizing 5 Moisturizing
(2) Smoothness of skin 1 Roughness 2 Roughness 3 Normal 4 Slightly smooth 5 Smooth

(3) Skin stickiness 1 Stickiness 2 Slightly sticky 3 Normal 4 Slightly refreshing 5 Refreshing

Table 4 shows the average score of 10 panelists.

As is apparent from Table 4, the product of the embodiment product containing the fig fermented extract showed better moisture retention and skin smoothness than that of the comparative example 1 containing no fig fermented extract.

Example 2
<Manufacture of cream>
According to the formulation shown in Table 5, (1) to (7) were mixed and stirred at 80 ° C., and separately added (8) to (12) were mixed and stirred at 80 ° C., homogenized, and stirred at room temperature. Cooled to obtain a cream.
The obtained product was not sticky during use and moistened the skin.

Example 3
<Manufacture of body gel>
According to the formulation shown in Table 6, (1) to (8) are stirred and dissolved.
The obtained product was not sticky during use and moistened the skin.

  The present invention relates to a fig fermented extract, a method for producing the same, and a fig fermented extract, and can be used for cosmetics, pharmaceuticals, quasi drugs, and the like.

Claims (7)

Fig Fermented Extract Extracted from Fermented Fermented Fig (Ficus carica) Fruit Fig fermented extracts are found in Schizosaccharomyces octosporus, Schizosaccharomyces pombe, Pichia kudriavzevii, Candida utilis cers The fig fermented extract according to claim 1 obtained by using at least one kind of yeast selected from The fig fermentation extract according to claim 2, wherein the fig fermentation extract is extracted with water or a mixture of a hydrophilic organic solvent and water as an extraction solvent. 4. The fig fermentation extract according to claim 3, wherein the extraction solvent of the fig fermentation extract is an alcohol-water mixture having an alcohol concentration of 10 to 90%. 5. The fig fermented extract according to claim 4, wherein the alcohol is ethanol, 1,3-butylene glycol or a mixture thereof. A humectant comprising the fig-fermented extract according to claim 1. A cosmetic composition comprising the fig-fermented extract according to claim 1.