JP2015065928A - Processed garlic extract with high content of sulfur-containing garlic ingredient and manufacturing method thereof, and medicine, food product, beverage and cosmetic containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a processed garlic extract suitable for use in medicines, foods and beverages, cosmetics, etc., from a processed garlic with highly concentrated components of 3-methyl-1,4-thiazane-5-carboxylic acid-1-oxide and/or S-2-propenyl cysteine, allowing the sulfur-containing garlic ingredients to be efficiently contained at a high concentration without through an ineffectual process.SOLUTION: Harvested raw garlic is stored at low temperature, waken up from dormancy, and then subjected to warm storage in the temperature range from 45 to 65°C for 1 to 2 weeks, so that a processed garlic with highly concentrated components of 3-methyl-1,4-thiazane-5-carboxylic acid-1-oxide and/or S-2-propenyl cysteine is produced. The method for manufacturing a processed garlic extract with a high content of the sulfur-containing garlic ingredients includes extracting insoluble substances from the processed garlic with water and removing the insoluble substances. The extract is used in medicines, foods and beverages (including cosmetic or health-oriented foods), and external preparations such as cosmetics.

Description

  The present invention relates to a processed garlic extract containing sulfur-containing garlic components at a high concentration, a method for producing the same, and pharmaceuticals, foods, beverages and cosmetics containing the same.

  Garlic is a lily family perennial that originates in West Asia, and has been brought to Japan through China since ancient times, and the whole plant emits an irritating odor due to the allicin component, but it is already essential for food as a hidden taste of various dishes. In addition to being firmly established in foodstuffs, we actively analyze and replenish active ingredients for nourishing tonic and maintaining health, and directly utilize their medicinal properties, for example by low-temperature treatment after garlic harvest, The fact that thiosulfinates, including allicin, which is one of the main physiologically active ingredients, can be increased to improve the utilization effect, has already been clarified from related literature as a result of researchers belonging to the field. It has become.

  For example, allicin, scordinin, organogermanium, selenium, alliamine, ajoene and the like have attracted attention. As an application technique utilizing the extraction technique and active ingredients, “production method of alliin” (Patent Document 1), “immobilized alliinase and allicin” (Patent Document 2), “Processing Method of Garlic and Method for Producing Ajoene-Containing Oils and Fats” (Patent Document 3) and the like, and trying to efficiently extract active ingredients that function in their physiological activity, For example, by means related to cultivation techniques such as “a method for rapidly and mass-producing disease-free artificial garlic by tissue culture technology” (Patent Document 4) or the like, “plants belonging to new varieties of garlic” (Patent Documents) 5) Variety improvement techniques, such as garlic after harvest, low temperature treatment to change the composition of ingredients to increase the physiological activity Technology (non-patent document 1) have been reported in which the.

  However, 3-methyl-1,4-thiazan-5-carboxylic acid-1-oxide (hereinafter, cycloaliin), which is one of the physiologically active components in garlic other than allicin, and S-2-derived from garlic components. There have been few examples of techniques for artificially increasing the content of propenylcysteine (hereinafter referred to as S-allylcysteine), and the conventional methods require a complicated process with considerably large equipment.

  It is derived from γ-glutamyl S-allylcysteine, which is present in relatively large amounts in garlic, and is known as an effective pharmaceutical ingredient because it is known for its liver damage prevention effect, colon cancer prevention effect, antioxidant action, etc. S-allylcysteine is hardly present in raw garlic as it is, and even if raw garlic or a processed product thereof is ingested, its bioactive effect cannot be expected.

  For this reason, a process of immersing garlic in an aqueous alcohol solution for a long period of time has been performed by utilizing the fact that S-allylcysteine is accumulated by deglutamyl reaction of γ-glutamyl S-allylcysteine in garlic. Since the aqueous solution immersion treatment is performed with special equipment and the immersion treatment requires a long time, the cost is considerably increased as a result.

  Further, based on the principle that S-allylcysteine is obtained by deglutamyl reaction of γ-glutamyl S-allylcysteine, transglutaminase treatment and acid hydrolysis treatment of γ-glutamyl S-allylcysteine are similarly performed with S-allyl. It is a means to obtain cysteine. However, these means, although the treatment period is shorter than the above-mentioned alcohol aqueous solution immersion treatment, have the same problem in that special equipment such as a reaction tank is required. Use has been hindered.

  In view of such circumstances, the present inventors have significantly increased the contents of cycloaliin and S-allylcysteine having a thrombus-preventing effect effective for various diseases related to cerebral infarction, cerebral hemorrhage, arteriosclerosis and other blood in the previous invention. Focusing on the processing method of garlic that has been enhanced, we have established a manufacturing method of processed garlic in which each component of cycloaliin and / or S-allylcysteine can be obtained in a short period of time with the simplest equipment possible , Successfully realized (Patent Document 6).

JP-A-6-220008 Special table 2000-508535 JP-A-8-0845570 JP-A-8-205703 JP-A-7-194266 Patent No. 4070138

Lowson, L.L. D. : Γ-Glutamyl-S-alkylcysteines in garlic and other Allium spp. Precursors of age-dependent trans-1-propylene thiosulfinates. Journal of Natural Products, 54 (2), P436-444 (1991).

  By the way, as processed garlic that has been conventionally provided, there is, for example, what is called odorless garlic, but a sufficient garlic scent remains in the breath after ingestion, which is insufficient as non-bromide. Moreover, there are few things which can be satisfied, such as a loss of effectiveness by processing.

  In addition, there is also fermented black garlic that is produced by self-fermenting raw garlic, and polyphenols that exhibit antioxidant ability are considered to have a relatively high content, but in this processing also active ingredients such as sulfur-containing garlic components It is not sufficient as a processed product for enhancing the physiological activity required for garlic.

  According to the previous invention by the present inventors (Patent Document 6), it has become possible to provide processed garlic in which each component of cycloaliin and / or S-allylcysteine is accumulated at a high concentration. However, the application is limited because the form is processed garlic itself. Therefore, in the present invention, a processed garlic extract containing these active ingredients at a high concentration is produced, and the application to pharmaceutical preparations, foods (including health-conscious foods and drinks), beverages, cosmetics and the like is intended to be expanded. Is.

  In the present invention, processed garlic in which each component of cycloaryin and / or S-allylcysteine is accumulated at a high concentration is used. However, when various extraction methods have been studied, for example, in extraction with an aqueous alcohol solution, After filtration, alcohol is removed by concentration, and a drying step is required, which has the disadvantage that it is expensive due to complicated manufacturing steps such as initial concentration step and subsequent sterilization process. It was.

  In addition, extraction with an aqueous alcohol solution facilitates extraction of components with relatively low polarity, so that the resulting extract is not only unstable due to poor solubility in water but also contains many unnecessary components. As a result, the applicability of the liquids such as beverages and cosmetics is poor and the applicability is improved, such as an unnecessary increase in recommended intake (mixing amount).

  That is, in the present invention, from the processed garlic in which each component of cycloaryin and / or S-allyl cysteine is accumulated at a high concentration, the sulfur-containing garlic component is efficiently contained at a high concentration without a wasteful process, It is an object of the present invention to produce and provide a processed garlic extract that is very suitable for use in external preparations such as pharmaceuticals, foods (including beauty and health-oriented foods), beverages, and cosmetics.

The present invention includes the following items.
[1] Using raw garlic that has been stored at low temperatures in the temperature range of 0 to 10 ° C. after harvesting and has been awakened from dormancy after low-temperature storage, 1 to 1 to within a temperature range of 45 to 65 ° C. Extracted with water from processed garlic in which S-allylcysteine is accumulated at a high concentration in garlic to remove insolubles from the extract after warming for 2 weeks and then returning to room temperature. A process for producing a processed garlic extract containing a sulfur-containing garlic component at a high concentration.
[2] Using raw garlic that has been stored at low temperatures in the temperature range of 0 to 10 ° C. after harvesting and waked from dormancy after a period of low temperature storage, the temperature is kept at 55 ° C. for 1 to 2 weeks in a constant temperature facility. It is extracted from the processed garlic in which S-allylcysteine is accumulated at a high concentration in garlic and extracted with water, and the insoluble matter in the extract is removed. A method for producing a processed garlic extract containing a high concentration of sulfur garlic component.
[3] Using raw garlic that has been stored at low temperatures in the temperature range of 0 to 10 ° C. after harvesting, and has been awakened from dormancy after a period of time, 1 to 1 to within a temperature range of 45 to 50 ° C. Extracted with water from processed garlic in which both cycloaliin and S-allylcysteine were accumulated in garlic at a high concentration after being stored for 2 weeks and then returned to room temperature. A method for producing a processed garlic extract containing a sulfur-containing garlic component at a high concentration, which is obtained by removing a product.
[4] Raw garlic that has been awakened from dormancy by low-temperature storage treatment in a temperature range of 0 to 10 ° C. after harvesting in a temperature range of 0 to 10 ° C. for a required period in a constant temperature facility maintained at a temperature range of 45 to 65 ° C. The S-allyl cysteine, which has been conventionally derived from γ-glutamyl S-allyl cysteine, has been stored for 1 to 2 weeks while being subjected to a refrigeration treatment. It is obtained by the production method according to claim 1, wherein processed garlic is used in which S-allylcysteine is accumulated at a high concentration to enhance physiological activity of garlic by exciting a different accumulation mechanism. Processed garlic extract.
[5] In a constant temperature facility maintained at 55 ° C., the raw garlic that has been awakened from dormancy awakening by low-temperature storage treatment over a required period in a temperature range of 0 to 10 ° C. after harvesting is subjected to a storage treatment. As it is, S-allylcysteine, which has been conventionally derived from γ-glutamyl S-allylcysteine, is presumed to be different from the conventional one, after being stored for 1 to 2 weeks and then taken out and returned to room temperature. The processed garlic extract obtained by the manufacturing method of the said Claim 2 using the processing garlic which accumulated S-allyl cysteine to high concentration by exciting an accumulation | storage mechanism, and heightened the physiological activity of a garlic.
[6] A pharmaceutical, food, beverage or cosmetic containing the processed garlic extract produced by the production method according to any one of claims 1 to 3.

The raw garlic after harvesting used in the present invention is not particularly limited in varieties and production areas, and the raw garlic after harvesting may be used as it is, but it may be used as it is in the temperature range of 0 to 10 ° C. over the required period. Use raw garlic after low temperature storage and dormancy awakening. The reason is as follows.
(1) In the case of low-temperature storage treatment and after dormancy awakening, γ-glutamyl S-trans-1-propenylcysteine in raw garlic is significantly reduced, and S corresponding to the precursor of cycloaliyne in a corresponding form -Trans-1-propenylcysteine sulfoxide (Chemical Formula 1) tends to increase or increase (FIG. 1).
(2) Due to dormancy awakening, γ-glutamyl S-allylcysteine (Chemical Formula 2) contained in a relatively large amount in raw garlic is reduced from that before dormancy awakening. The expression of S-allyl cysteine (Chemical Formula 3) is considered to be derived from this γ-glutamyl S-allyl cysteine, and a tendency for S-allyl cysteine to increase corresponding to the decrease in the content is observed.
(3) In the component change after the subsequent warming treatment, a significant increase in S-allyl cysteine was confirmed in both raw garlic before and after dormancy awakening. A better increase trend was observed when used.

In the present invention, using raw garlic that has been subjected to low-temperature storage treatment and awakened from dormancy in this manner, in a thermostatic facility, the garlic is stored in a temperature range of 45 to 65 ° C. for 1 to 2 weeks and then taken out. Including the step of returning to room temperature. This causes S-allyl cysteine to accumulate in garlic at a high concentration. The reason is as follows.
(4) This accumulation effect can be confirmed to be obtained at 45 ° C. or higher, and is due to the fact that the effect is inferior when the temperature is raised above 65 ° C. (FIG. 2).
(5) In the treatment period, the effect can be obtained by the treatment for 1 week, but the maximum treatment effect is obtained by the treatment for about 2 weeks (exactly the 12th day). Since the cysteine content decreased, it was confirmed that the reverse effect was obtained (FIG. 2).

Further, in the present invention, a process of using raw garlic that has been subjected to low-temperature storage treatment and awakened from dormancy in this manner, and stored in a thermostatic facility at 55 ° C. for 1 to 2 weeks, then removed and returned to room temperature. Including. This causes S-allyl cysteine to accumulate in garlic at a high concentration. The reason is as follows.
(6) This accumulation effect is due to the fact that it shows a maximum value at about 55 ° C. (FIG. 2).
(7) In the treatment period, the effect can be obtained by the treatment for one week, but the maximum treatment effect can be obtained by the treatment for about 2 weeks (exactly the 12th day). Since the cysteine content decreased, it was confirmed that the reverse effect was obtained (FIG. 2).

  Further, in the present invention, the raw garlic that has been subjected to low-temperature storage treatment and has been awakened from dormancy in this manner is used, and is stored in a constant temperature facility within a temperature range of 45 to 50 ° C. for 1 to 2 weeks. And returning to room temperature. Thereby, both cycloaliin and S-allylcysteine can be accumulated in garlic at a high concentration.

Furthermore, in the present invention, in the thermostatic equipment that is maintained within the temperature range of 45 to 65 ° C., after the harvesting, it is subjected to a low-temperature storage treatment for a required period in a temperature zone of 0 to 10 ° C. after harvesting and after the sleep awakening. The raw garlic is kept warm for 1 to 2 weeks, taken out, returned to room temperature, and S-allylcysteine, which has been conventionally derived from γ-glutamyl S-allylcysteine, It involves using processed garlic that accumulates S-allyl cysteine at a high concentration to enhance the physiological activity of garlic by exciting a storage mechanism that is presumed to be different from the conventional one. This is estimated from the following results.
(8) The mechanism by which S-allyl cysteine is increased by immersing garlic in an aqueous ethanol solution is thought to be due to hydrolysis of γ-glutamyl S-allyl cysteine. The results of the same test conducted on raw garlic also confirmed that the decrease in γ-glutamyl S-allylcysteine and the increase in S-allylcysteine by immersion in an aqueous ethanol solution were approximately the same number of moles. This is consistent with the above finding that the origin of cysteine is γ-glutamyl S-allylcysteine (FIG. 3). However, in the case of the warm storage treatment of the present invention, -allylcysteine is accumulated to 3 mmol / 100 g dry matter or more in about 2 weeks, and γ-glutamyl S-allylcysteine is frequently generated during this period. No change is observed (FIG. 4). Therefore, it is estimated that the accumulation mechanism of S-allylcysteine is completely different between the present invention and the prior art.

  In the present invention, based on processed garlic in which cycloaliyne and / or S-allyl cysteine is accumulated at a high concentration, water is added to a paste or paste that has been finely cut with a slicer or the like. In that case, it can also carry out using well-known means, such as a blender and a mixer.

  The water used for extraction includes pure water, tap water, well water, mineral spring water, mineral water, hot spring water, spring water, fresh water, and the like, as well as those subjected to various treatments. Examples of the treatment applied to water include purification, heating, sterilization, filtration, ion exchange, adjustment of osmotic pressure, buffering, and the like. Accordingly, the water that can be used as the extraction solvent in the present invention includes purified water, heat-treated water, ion-exchanged water, physiological saline, various buffer solutions, and the like.

  The weight ratio of water to processed garlic can be arbitrarily set within the range of 1: 1 to 1:20, but in particular, the weight ratio of 1: 5 to 1:10 is cycloaliyne and / or S-allyl. It is preferable in terms of extraction efficiency of cysteine and workability of subsequent drying treatment.

  The extraction temperature with water can be arbitrarily set in the range of 10 to 55 ° C., and particularly around 25 to 55 ° C. is most preferable in order to obtain an extract containing cycloaliyne and / or S-allylcysteine at a high concentration. Not only is the extraction efficiency of sulfur-containing garlic components good, but the accumulation mechanism of these sulfur-containing garlic components is also excited during the extraction process, so that the production of cycloaliin and / or S-allylcysteine is enhanced even during the extraction process. By doing so, it is estimated that an extract containing an even higher concentration can be obtained.

  From processed garlic, the extraction method using only water is the best method for extracting the active ingredients that can have the best effect as a bioactive effect, and the same effect can be obtained by mixing organic solvents. I can't. The physiologically active components obtained by extraction with water include various amino acids in addition to cycloallyin and S-allylcysteine, but these active ingredients per unit amount are more than the extract obtained using an organic solvent. Highest content.

  In addition, extraction with a solvent in which an organic solvent such as ethanol is mixed with water in an arbitrary ratio requires removal of the organic solvent depending on the equipment environment in a drying process such as freeze drying or spray drying described below. The subsequent operation steps such as the sterilization step become complicated. In the extraction using water, since only the water-soluble components are attached to the equipment, the cleaning process only needs to be performed with running water, and there is no risk of residue, so the cost required for the entire manufacturing process can be minimized. .

  Processed garlic extract can be hydrolyzed by adding acid (hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, organic acid, etc.) or alkali (sodium hydroxide, calcium hydroxide, ammonia, etc.), or enzymatic degradation by microorganisms, etc. Alternatively, a treatment such as fermentation or metabolic conversion may be performed.

  Processed garlic extract obtained in this way is adsorbed by activated carbon, diatomaceous earth, etc., and various separation modes (ion exchange, hydrophilic adsorption, hydrophobic adsorption, size exclusion, ligand exchange, affinity, etc.) Fractionation using chromatography with filtration, filtration using filter paper or membrane filter, ultrafiltration membrane, etc., pressurization or decompression, heating or cooling, drying, pH adjustment, deodorization, decolorization, long-term storage And so on, and a purification treatment in which these are arbitrarily selected and combined.

  The processed garlic extract of the present invention can use the processed garlic extract obtained in this process depending on the application, but any of solid, powder, paste, concentrated liquid, etc. can be used as necessary. It can also be set as the shape.

  In the case of drying, the processed garlic extract may be used as it is, or if necessary, using an excipient or the like, and a usual drying process such as freeze drying or spray drying may be performed. In particular, spray drying has the advantage of higher productivity and lower cost than freeze drying. The dried product thus obtained can be made into a dry powder having an appropriate particle size by applying it to a shifter or the like as necessary. Usability is good when the particle size is about 50 to 100 mesh pass, preferably about 60 mesh pass.

  The processed garlic extract of the present invention can be used for external preparations such as pharmaceuticals, foods (including beauty and health-oriented foods and beverages), beverages, cosmetics and the like. The prescription amount of the processed garlic extract is not particularly limited as long as the effect can be confirmed, but for example, in the case of an internal use, in the range of 6 to 60 mg / day in terms of solid content, or for external use In this case, an appropriate amount is about 0.0001 to 2.0% by weight.

  Since the method for producing processed garlic extract according to the present invention is extracted using water at a predetermined temperature, there is no need to perform a concentration step for removing the organic solvent, and a special safety control device is required. Not simple and low cost.

  The processed garlic extract according to the present invention efficiently extracts sulfur-containing garlic components such as cycloallyin and / or S-allyl cysteine, which are physiologically active components, without using a wasteful process compared to processed garlic. It is included in the concentration. Therefore, in using these components as indicators, it is achieved with a small amount and easy to control in formulation.

  The processed garlic extract according to the present invention is a water-soluble or aqueous solution with a small amount of unnecessary impurities with low polarity and has extremely high dissolution stability. Therefore, not only pharmaceuticals and foods (including beauty and health-oriented foods and drinks) but also water-based usability such as beverages and cosmetics are extremely excellent.

It is a graph which shows the component change in the storage temperature raw garlic for the cyclo alliin content enhancement effect by this invention. It is a table | surface which shows the temperature change by the warm storage process garlic of this invention, and the change of the S-allyl cysteine accumulation amount in the raw garlic before dormancy awakening. It is a graph which shows the change of the S-allyl cysteine accumulation amount in the raw garlic after dormancy awakening by the conventional ethanol aqueous solution immersion process. It is a graph which shows the temperature change by the warm storage process garlic of this invention, and the change of the S-allyl cysteine accumulation amount in the raw garlic after dormancy awakening. It is a HPLC analysis chart of the processed garlic extract extracted from the processed garlic by this invention using water. It is a HPLC analysis chart of the fermentation black garlic extract which extracted the fermented black garlic which self-fermented the conventional raw garlic with water.

  In the present invention, processed garlic in which sulfur-containing garlic components such as cycloallyin and / or S-allylcysteine, which are physiologically active components, are accumulated at a high concentration is used. The production and characteristics of this processed garlic are as follows.

A thermostat (Tokyo, Japan) stored for 12 weeks in a prefabricated refrigerator (manufactured by Hitachi, Ltd.) set at 3 ° C. as a pretreatment and fresh garlic bulbs after awakening from dormancy set at 45, 50, 55, 60, 65 ° C. Transferred to Rika or Yamato Kagaku) and further refrigerated for 1 to 2 weeks. Table 1 shows the contents of cycloallyin (CyCSO) and S-allylcysteine (ALC) in each processed garlic.

  Processed garlic (cycloaliin content 3.8 to 4.5 mmol / 100 g dry matter, S-allyl cysteine content 1.3 to 1.6 mmol / 100 g dry matter) is finely cut with a slicer, dried and pulverized A garlic ground product was obtained. 1 kg of the processed garlic pulverized product was added to 5 kg of water set at 5, 15, 25, 35, 45, 55 and 60 ° C., followed by stirring and extraction using a mixer for 1 hour. The same treatment was performed using 20 and 50% (V / V) ethanol aqueous solution and 100% ethanol as an extraction solvent. After the extraction by stirring, each processed garlic extract obtained by filtering to remove insolubles was freeze-dried and pulverized to prepare processed garlic extract powder under each condition. 100 mg of the processed garlic extract powder was accurately weighed, made up to a volume of 100 mL with water, passed through a 0.45 μm membrane filter (Millipore), and used as an analysis sample solution.

Cycloallyin and S-allyl cysteine content were determined by the following HPLC method. Capcell Pak SCX UG80 (4.6 mm ID × 250 mm, manufactured by Shiseido Co., Ltd.) was used as the analytical column. The column temperature was set to 45 ° C., 5 mM potassium dihydrogen phosphate aqueous solution (pH 2.5): methanol = 95: 5 was used as the mobile phase, and the flow rate of the mobile phase was 1 mL / min. As an analysis. As the standard solution for comparative quantification, each standard substance extracted and purified from garlic or onion was used. In the analysis, 10 μL of the analysis sample solution was injected into the HPLC apparatus, the peak was identified by the elution time and the absorption spectrum, and quantified by comparing the peak area at 210 nm. Each processed garlic extract was extracted and analyzed by HPLC three times, and the water content was calculated by a 105 ° C. weight loss method. The results are shown in Table 2. FIG. 5 is an example of an HPLC analysis chart of a processed garlic extract extracted with water from the processed garlic according to the present invention. Moreover, FIG. 6 is an example of the HPLC analysis chart of the extract which extracted the fermented black garlic which self-fermented raw garlic with water.

  As a result of the examples of extraction, extraction with water resulted in a processed garlic extract containing cycloaliyne and / or S-allylcysteine at a high concentration. The best results were obtained when the extraction temperature was about 15 to 55 ° C. Moreover, if it is a low concentration ethanol aqueous solution (about 20-50%), these sulfur-containing garlic components can be obtained at a comparatively high concentration. Therefore, for example, when obtaining a processed garlic extract used as an external preparation such as cosmetics that does not require a complicated ethanol removal step, it may be employed as an extraction solvent.

  The processed garlic extract according to the present invention is used as an external preparation such as pharmaceuticals, foods (including beauty and health-oriented foods and beverages), beverages, cosmetics and the like. Specific examples of food and drink include nutritional supplementation, nourishing tonic, fatigue recovery, constitution improvement, whitening, skin beautification, hair cleansing, hair restoration, slimming, mental stability and other beauty / health-oriented processed foods, nutritional supplements, etc. In addition to drinks, seasonings such as sprinkles, fried chicken, herb salt, sauce, dressing, etc., general preference foods or beverages such as gum, candy, yogurt, tablets, soft drinks, etc. are raised.

  Specific examples of external preparations such as cosmetics include 1) topical or systemic external preparations, skin cleansing agents, skin cosmetics, 2) medicinal or cosmetic preparations applied to the scalp and hair, and 3) baths. Medicinal or cosmetic bath preparations used in hot water 4) Deodorant / deodorant for human body 5) Medicinal or cosmetic oral preparations such as dentifrices, mouthwashes, gargles, etc. 6) Skin It can be used by being appropriately blended with a sticking sheet, a cosmetic sheet, a cosmetic cotton, a sanitary article, sanitary cotton, wet tissue and the like. Ampules, capsules, powders, granules, solids, solutions, gels, bubbles, emulsions, sheets, mists, sprays, etc.

  Such external preparations include basic cosmetics such as creams, gels, ointments, liquid external preparations, lotions, emulsions, creams, ointments, gels, lotions, oils, packs, mists, facial cosmetic sheets, etc. , Shaving agents, facial cleansers, skin cleansers (including soaps), shampoos, rinses, hair treatments, hair styling agents, permanents, hair nickings, hair dyes, hair restorers Makeup cosmetics such as foundation, lipstick, blusher, eye shadow, eyeliner, mascara, perfume, skin deodorant, antiperspirant, bathing agent, mouthwash, toothpaste, mouth freshener, etc. .

  When applying the processed garlic extract of this invention to external preparations, such as a pharmaceutical, food-drinks, and cosmetics, the component and additive illustrated below can be selected arbitrarily and mix | blended as needed.

(1) Various fats and oils Avocado oil, almond oil, fennel oil, sesame oil, olive oil, orange oil, orange rafa oil, sesame oil, cocoa butter, chamomile oil, carrot oil, cucumber oil, beef tallow fatty acid, cucumber oil, safflower oil , Shea fat, liquid shea fat, soybean oil, camellia oil, corn oil, rapeseed oil, persic oil, castor oil, cottonseed oil, peanut oil, turtle oil, mink oil, egg yolk oil, palm oil, palm kernel oil, owl, palm Oil, beef tallow, pork tallow, squalene, squalane, pristane or hydrogenated products of these oils (hardened oil, etc.).

(2) Waxes Beeswax, carnauba wax, whale wax, lanolin, liquid lanolin, reduced lanolin, hard lanolin, candelilla wax, montan wax, shellac wax, rice wax and the like.

(3) Mineral oils Liquid paraffin, petrolatum, paraffin, ozokelide, ceresin, microcrystalline wax, etc.

(4) Fatty acids Lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, linoleic acid, linolenic acid, docosahexaenoic acid, eicosapentaenoic acid, 12-hydroxystearic acid, undecylenic acid, tall oil, lanolin fatty acid Synthetic fatty acids such as natural fatty acids such as isononanoic acid, caproic acid, 2-ethylbutanoic acid, isopentanoic acid, 2-methylpentanoic acid, 2-ethylhexanoic acid and isopentanoic acid.

(5) Alcohols: natural alcohols such as ethanol, isopyropanol, lauryl alcohol, cetanol, stearyl alcohol, oleyl alcohol, lanolin alcohol, cholesterol, phytosterol, phenoxyethanol, and synthetic alcohols such as 2-hexyldecanol, isostearyl alcohol, 2-octyldodecanol .

(6) Polyhydric alcohols Ethylene oxide, ethylene glycol, diethylene glycol, triethylene glycol, ethylene glycol monoethyl ether, ethylene glycol monobutyl ether, diethylene glycol monomethyl ether, diethylene glycol monoethyl ether, polyethylene glycol, propylene oxide, propylene glycol, polypropylene glycol 1,3-butylene glycol, pentyl glycol, glycerin, pentaerythritol, threitol, arabitol, xylitol, ribitol, galactitol, sorbitol, mannitol, lactitol, maltitol and the like.

(7) Esters Isopropyl myristate, isopropyl palmitate, butyl stearate, hexyl laurate, myristyl myristate, oleyl oleate, decyl oleate, octyldodecyl myristate, hexyl decyl dimethyloctanoate, cetyl lactate, myristyl lactate, Diethyl phthalate, dibutyl phthalate, lanolin acetate, ethylene glycol monostearate, propylene glycol monostearate, propylene glycol dioleate, and the like.

(8) Metal soaps Aluminum stearate, magnesium stearate, zinc stearate, calcium stearate, zinc palmitate, magnesium myristate, zinc laurate, zinc undecylenate and the like.

(9) gum, sugar or water-soluble polymer compound gum arabic, benzoin rubber, dammar gum, guaiac oil, Irish moss, karaya gum, tragacanth gum, carob gum, quinseed, agar, casein, lactose, fructose, sucrose or ester thereof, Trehalose or derivatives thereof, dextrin, gelatin, pectin, starch, carrageenan, carboxymethyl chitin or chitosan, hydroxyalkyl (C2-C4) chitin or chitosan to which alkylene (C2-C4) oxide such as ethylene oxide is added, low molecular chitin Or chitosan, chitosan salt, sulfated chitin or chitosan, phosphorylated chitin or chitosan, alginic acid or salt thereof, hyaluronic acid or salt thereof, chondroitin sulfate or salt thereof, heparin, ethylcellulose, methylcellulose, carboxy Polyalkylene such as methyl cellulose, carboxyethyl cellulose, sodium carboxyethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, nitrocellulose, crystalline cellulose, polyvinyl alcohol, polyvinyl methyl ether, polyvinyl pyrrolidone, polyvinyl methacrylate, polyacrylate, polyethylene oxide and polypropylene oxide Oxide or its crosslinked polymer, carboxyvinyl polymer, polyethyleneimine and the like.

(10) Surfactant Anionic surfactant (alkyl carboxylate, alkyl sulfonate, alkyl sulfate ester salt, alkyl phosphate ester salt), cationic surfactant (alkyl amine salt, alkyl quaternary ammonium salt), amphoteric Surfactant: Carboxylic acid type amphoteric surfactant (amino type, betaine type), sulfate ester type amphoteric surfactant, sulfonic acid type amphoteric surfactant, phosphate ester type amphoteric surfactant, nonionic surfactant ( Ether type nonionic surfactant, ether ester type nonionic surfactant, ester type nonionic surfactant, block polymer type nonionic surfactant, nitrogen-containing type nonionic surfactant), other surfactants ( Natural surfactants, protein hydrolyzate derivatives, polymer surfactants, surfactants containing titanium and silicon, fluorocarbons System surfactant), and the like.

(11) Various vitamins Vitamin A group: retinol, retinal (vitamin A1), dehydroretinal (vitamin A2), carotene, lycopene (provitamin A), vitamin B group: thiamine hydrochloride, thiamine sulfate (vitamin B1), Riboflavin (vitamin B2), pyridoxine (vitamin B6), cyanocobalamin (vitamin B12), folic acid, nicotinic acids, pantothenic acids, biotins, choline, inositols, vitamin C group: vitamin C acid or derivatives thereof, vitamin D group: Ergocalciferol (vitamin D2), cholecalciferol (vitamin D3), dihydrotaxosterol, vitamin E group: vitamin E or derivatives thereof, ubiquinones, vitamin K group: phytonadione (vitamin K1), menaquinone (vitamin K2), me Dione (vitamin K3), menadiol (vitamin K4), other essential fatty acids (vitamin F), carnitine, ferulic acid, .gamma.-oryzanol, orotic acid, vitamin P such (rutin, eriocitrin, hesperidin), vitamin U and the like.

(12) Various amino acids Valine, leucine, isoleucine, threonine, methionine, phenylalanine, tryptophan, lysine, glycine, alanine, asparagine, glutamine, serine, cysteine, cystine, tyrosine, proline, hydroxyproline, aspartic acid, glutamic acid, hydroxylysine , Arginine, ornithine, histidine and the like, and their amino acid derivatives such as sulfate, phosphate, nitrate, citrate or pyrrolidone carboxylic acid.

(13) Various additives derived from plant or animal raw materials These are processed in a conventional manner according to the type and form of the product to be added (for example, grinding, milling, washing, hydrolysis, fermentation, purification) , Compression, extraction, fractionation, filtration, drying, pulverization, granulation, dissolution, sterilization, pH adjustment, deodorization, decolorization, etc., arbitrarily selected and combined), arbitrarily selected from various materials You can use it.

  In obtaining an additive derived from a plant or animal material, the solvent used for extraction may be selected in consideration of the intended purpose, type, or subsequent processing of the product to be provided. Water, methanol, ethanol, propyl alcohol, isopropyl alcohol, butanol, isobutanol and other lower alcohols or hydrous lower alcohols, propylene glycol, 1,3-butylene glycol, glycerin and other polyhydric alcohols or hydrous polyhydric alcohols, acetone, It is desirable to use one or a mixture of two or more selected from various organic solvents such as ethyl acetate. However, when it is not preferable to contain an organic solvent depending on the application, it is sufficient to use only water or ethanol that can be easily removed after extraction, and it may be used alone or in any mixture with water. The thing extracted and extracted may be sufficient.

  When using additives derived from plant or animal-based ingredients for systemic or topical external preparations and cosmetics, it not only protects skin and hair, but also moisturizes, improves touch and texture, imparts flexibility, and reduces irritation , Aroma stress relief, cell activation (cell aging prevention), inflammation suppression, skin and hair quality improvement, rough skin prevention and improvement, hair growth, hair growth, hair loss prevention, glossiness, cleansing effect, fatigue In addition to cosmetic effects such as relaxation, blood flow promotion, and bathing effects, effects such as flavoring, deodorization, thickening, antiseptic, and buffering can also be expected.

  In foods and drinks, nutritional supplementation, fatigue recovery, tonicity, cell activation (cell aging prevention) and other healthy and cosmetic effects, as well as taste improvement, color tone, aroma, gloss, stabilization, thickening, antiseptic, etc. Can be used for the purpose. In addition to this, we expect various cosmetic and pharmaceutical effects of each of the raw materials known so far, and by combining these, we aim to enhance the target effect or to have a multifunctional effect It is also possible to make a product that expects

Specific plants (herbal medicines) as raw materials include, for example, almonds (toen), ai (indigo leaves), aokazura (Keifu Fuji), Aoki (Aoki), Aogiri or Kenashia Ogiri (Ao Tung), Aotsu Samurai (wooden candy) , Aotenma, acacia, red ginseng, red spruce `` fruit '', red clover, red grapes, red ginseng (logwood), red wrinkles (red buds), red crested or red crested or reddish (root), red crested or reddish (ground yellow), Agi (Aki), Aki larch, Akinire (crusted skin), Aguay Guassou, Aguahe (Omiten coconut palm), Akebi (Kitsu), Asa (Asakojin), Maruba morning glory or morning glory (Chicken), Hydrangea (hydrangea), Ashitaba (Tomorrow), Azuki (Red Azuki), Asunaro, Acerola, Asenyaku (Asenyaku), Athira (Shokuyokanna), Anise, Abiyu, A Biurana, oilseed rape, Abemaki `` fruit '', avocado, ama, achacha (Amacha), Achacharu, Amadokoro (Jade bamboo), Amana (a light-hearted), amaranth (Hyuyu, Hagatetou, Himogeito, Senninkoku, Sugimorigateto, Hosoaogeito, Hasoagoito Aozulan, Amaranthus hypochondriacus), Amigasayuri or Baimo (shellfish mother), Aristolomeria (Yurizuisen), Arcana (Alcanna), Algarrobo (Cabe), Altea, Arnica, Alpinia or Katsumadai (Suzukuku), Aloe (蘆薈), Aloe vera, angelica, apricot or honanzu (Anzujin), Ansokkou (benzoic incense), yellow support, igakozolina (geo-biliary head), licorice or gecko licorice (indian oyster), rush (light heart grass), itadori (tiger cane root), yew (one Place), Strawberry, fig (no flower `` fruit, leaf ''), Ichihatsu (first), Ichibi (winter lion), Ichiyakusou (one medicinal herb), ginkgo (Ginkgo `` seed, leaves ''), Japanese yellow peas (distant), carob, Japanese beetle ( Taillexi), Inubiyu (Honagainubiyu), Rice `` Seeds, Seed coat '', Inondo `` Seeds '', Ibuki-so-sou, Nettle, Ylang-ylang, Iwa-tobacco (Iwabuchi), Iwahiba or Iwamatsu (rolling mushroom), kidney beans, oolong tea, fennel (mustard) , Wheat (Chibusanoki), Ukiyara (Sanryo), Uguisukagura `` Fruit '', Himewikyo, Turmeric (Urban), Duckweed, Usubasaishin or Keirinsaishin or Oshusaishin (spicy), Usvenia Oy, Usbeni Hollyhock, phalaenopsis, weevil (summer hay), udo or shishiudo (gung, alone, tangy), unyadegato (unkari) A, Cat's Claw), Uba tea, Ume (Japanese apricot `` seed, pulp ''), Japanese white beetle, Uwaurushi (Kusako-kemomo), Unshuumika (Chen), Unboku, Estragon, Ezoukogi (Tomogoka), Ezo-suzuran, Echinashi (Hosobamurasaki Barengiku) , Enishida, Enokitake (榎 茸), Ebisugusa or Cassia Tora (Keiko), El Campre, Elderberry “fruit”, Elemi, Elingi or Pre-Lotus Elinji, Enju (Safflower, Camellia rice), Pea, Ogi or Kibanaogi (Yellow Twilight), Naruko Yuri or Kagura-mabanaru Koyuri (Yellow), Ohisasa Yuki or Sasano Yuki, Ouren (Yo Ren), Ogata Houken, Okarasuri (Karokon), Oguruma (Civil Works Incense), Otsu Samurai (Prevention), Psyllium , Car forage), toucan thistle (Zhengzhou leakage, bald eagle), toucan Mi (coconut palm), Toucan cactus, Ovana okera or okera (white moth), Osara squirrel (Banaba), Ooyabaya shabushi "fruit", Oohashigusa (cereal sperm), Omia catechu, Oomihasa or hawthorn (Mountain vegetation), Omiyashi, Omiji Barley), Oka, Okazeri (snake bed), Okra `` fruit '', Oguruma (overturn), Oguri higotai (Zhengzhou leakage, indigo head), Panax ginseng or Tochibaninjin (Ginseng), Hypericum pertussis or Pterotus pertussis or Hypericum perforatum (Brother cut grass), Odorikosou (continuous), Onamomi (Circle ear), Onigomi, Onikoro or Tokoro or Nagadokoro (Hikai), Oninoyara (Tempa), Onyuri or Sasayuri or Hakatayuri (Yuri), Onoelan, Ononis, Halibut楡), Ominae (losing sauce), Yuuko, Dutch mustard (watercress), Ora Dazelli, Dutch beech, Dutch bees, olives `` fruit, seeds, leaves '', oregano, orange `` fruits, peels '', silkworm (ripe yellow), cacao `` fruits, peels, seeds '', oysters (bamboo `` leaves ''), Kagi-Kazura (Katsufuji), Kakidooshi or Kantorisou (Lotus), Kakiran, Gaku Hydrangea, Cassia, Casinoki (fruit berries), Gadju (Kashiwa), Kashiwa (Kashiwagi, Kashiwa), Cascarilla, Cascala Sagrada, gypsophila, gypsophila, cynomolgus (Kinshato), kaniwa, carnation, valerian (valerian), hippopotamus, birch or fern birch (white birch), gerbera, pumpkin, kapokoki `` seed '', kahoku salamander (蜀椒), gama Yellow), chamomile or roman chamomile, chamomile (weed), cam cam (camo duck), collar, chrysanthemum, calla or cinnamon , Oat biscak (half summer), oats, guarana `` seed '', carahoo (kokubaku), karaya, galyu, karin (garden), garcinia, kawamidori, kawara-saiko (reeled rape, white millet), kawajisha, kawaratake, kawaranadeshiko ( (Stone bamboo) or Ezokawaranadeshiko (buckwheat noodles, buckwheat), Chinese carrot (blue potatoes), Chinese mugwort (bamboo chin mackerel), kansui (kansui), licorice (licorice), kantarasa, candelilla, kanto, canna, kanran, raspberry (ezo strawberry) , Dutch Strawberry, Shrimp Strawberry, Nawashiro Strawberry, Momiji Strawberry, European Raspberry Strawberry), Kiwi `` Fruits, Leaves '', Kikarasuuri (Gurone), Chrysanthemum (Kikyo, Kikyo-root), Chrysanthemum (Chrysanthemum, Chrysanthemum, Datura), Kikutanigiku, Kisage (Salmon), Gigigishi (sheep hooves), pheasant (salmon), Kizuta, Kidachi aloe, Kidachi mint , Quina, linden (shinkona, red linden), quinoa (quinoa), yellowfin (yellow tuna), bean, gymnema sylvester, kimenkaku, cabbage, cabbage `` unripe fruit '', caraway, cucumber, gyory (Nishikawa willow, tail willow), Kiraja saponaria, Kiraya, Kiransou (Kinza small grass), Kumquat `` fruit '', Kinkiju, Ginseikai, Kimbusen, Kinma, Kinkihiki (Sentsukusa), Kinlan, Ginlan, Ginryohen, Guapeba Vermela, Guava `` Fruit '', Guayule, Quercus・ Infectria (garlic pods), kukui nuts, kugenumaran, wolfberry (bamboo shoots, coconut palm leaves, cocoon leaves, ground bone skin), cedar casserole (Tenmon winter), kudu (kudzu), camphor tree, gooseberry `` fruit '', ginseng (yellow flower candy) ), Kutiti River, Gardenia (Yamako), Kunigi (Kusou), Kupu , Kubeba, Kumazasa, Kuma-tsutsura (horse whip grass), Clara (bitter), cranberry `` fruit '', chestnut `` seed, fruit, astringent skin '', curcumigo latifolia `` fruit '', grapefruit `` fruit and leaf '', buckthorn, kuroganemochi ( Rescue), Kamehiba Kokoshi or Kurobana Hikikoshi or Hikiokoshi (prolonging grass), Clove (clove, clove), Gumbai Tuna (Sekimei, Sekimeishi), Keigai (Kashiwa, Hakuho), Celosia (Chicken flower, Chicken crown), Gekkavidin, Gecko (Laurel Tree), Kenashi Sartoribaira (Dogo, Mountain Return), Gentiana, Gennoshouko (Old Grass), Kemponashi (Kigushi), Kokisekoku, Kishimizukan (Koji, Tachibana, Obenimikan, Fukurimikan, Sagamikouji, Ponkan, Santara Skin) ), Koshinbara (monthly flower), Koiusui mint, Kozo `` Fruit '', kocha (tea), kohone (river bone), koh hong (Tsubakimoto, Karamotomoto), Kouriang, Kouryokyo (Koryo), cilantro `` fruit '', Koouren (Huo Ren), Koganebana (Yellow Gon), cowberry (Etsu) Tachibana), Coco `` fruit '', Goshuyu (Kurei), Gosho strawberry (Golden bonsai), Pepper (Pepper), Cosmos, Copaiba balsam, Coffee `` Seeds, leaves '', Kobushi or magnolia (hot pepper), Burdock (Beef bowl, Gyudon) ), Coconut lees, sesame (sesame seeds), sesame seeds (genus ginseng), trash (goji), saneka or binankazura or pine bush, wheat (wheat), rice or rice bran `` red potato, white birch '', rice oil, cola acminata `` seed '' , Cola Bella "Seeds", Colony Lilla, Koroha "Fruits", Colombo, Conzurango, Kombu, Konjac, Comfrey (Chang Zhang grass), Sisal (Sisal Asa), Cy Hailan Sakaneran (Ezosakaneran), Sasima button eel or Sina button eel or Cinnamon ginseng (weikensen), Sakura (Ooshima cherry, Yamazakura, Oyamazakura, Edhigashi, Mamezakura, Miyazakura, Someiyoshino, Takanezakura, Kasamikan, Sakura, Sakura, Sakura Fruit, bark (cherry bark) ''), cherry, pomegranate, sasa, sababagin orchid, sasanqua, sardine sardine (salmon), sweet potato, sugar cane, sugar beet, sunflower jujube (saccharin), saffron (bancho flower, west safflower), sapodilla, sapotea mariyo , Pomelo `` fruit '', savonso, salmon berry `` fruit '', salamander (sasma), salamander (sand indigo sashimi), salvia (sage), scallops (bamboo rape), sawagurumi (wild walnuts), sankaku cactus, sangre Degrad ( Loton), Salamander, Sansino Ginseng (37 ginseng), Sanshuyu (Yamamuro), Sansho (Yamamuro), Sandskon (Yamazune), Shea (Kalite), Cyano `` fruit '', Shiitake mushroom (Shitake), Sion (Purple spider), winged bean, jikitarisu, shikunshi (messenger), perilla or ajizo or chimmentiso or catamenzo (purple leaf, shisoko), rosewood, linden tree, red-faced syringae, renilla (ream), shimeji (hinshimeji, shakashimeji, hatake-shimeji Shimeji, beech shimeji, honjimeshi, shirotamogitake, shimokren (hot pepper), shimotsuso, potato, shajin (shasan), jasmine (matsurika), janohi (barley winter), jury scorpion, shrimp swordfish, sand , Shredded sand), juzudama, palm "fruit", shung lan, jujuu palm, show (Ginger), Zodiac hydrangea (Tsuneyama), Shobu (bamboo shoot, Sone), Shozu `` fruit '', Shirakashi `` Seeds '', Silane (Bikkyu), Shirogori `` Seeds '', White clover (Clover), White clover (chicken bone grass) , White squirrels (smoke squirrels), Shirobanatsuta "flowers", Shirobana Lupine, Shirominanten (southern Tenmi), Cinconacylbra, Ginkgo biloba (Mizuka, Suzuka, Senncho), Cinnamon, Cinnamomum cassia (Kaishin), Suika , Honeysuckle (gold and silver flowers, Shinobu winter), sorrel (acid model), swim berry `` fruit '', star apple, stevia, strawberry `` fruit '', succulent (Xu Longan), sugina (question), purslane (horse tooth soap, horse tooth soap Child), plum "fruit", sulgaran (oran), Japanese red pine "ball cone", Japanese larch, Japanese kizuta, Japanese seiyo Walnut, hawthorn, cypress, dandelion, horse chestnut (maronier), pear `` fruit '', sunflower, elder, scallop (juniper, pine), yarrow (milfoil), rose, antelope Japanese butterfly, Japanese mistletoe, American mint or Atlantic mint Sarcophagus), cedron (Boushuboku), mallow, hirohasenega, senega, seri, celery, nematode (river cucumber), senshinren (pure ream), sendan, sennin cactus, Nanna `` fruit, leaf '', ginseng (daikon), sea bream (medicated), senboku, soka (grass), elephant chrysanthemum, prawns, buckwheat `` seed '', potato monogram, broad bean, daiou (daihuang), radish, soybean, daidai (Orange peel, fruit), Takasago Gurihigotai (Southeast Indigo Sashimi), Takasaburo (Cirrus Lotus), Takatodai (Oyodo), Takarabi (Cirrus spine), Dark Sweet Cherry `` Fruit '', Japanese hollyhock, Tachikoso (Time, Hundred incense), Tachidokoro (Hikai), Tachiyanagi, Tamarind `` Seeds '', Onion, Tamshiba (hot pepper), Taranoki `` Fruits, leaves, root bark '', Tarayo (Large winter blue, Ichiha tea, bitter tea, bitter tea), Dahlia (Tenjiku button), Tarwi, Tankimi, Tanshichiwa, Tanjin (Tanjin), Dandelion (Sanko) or Shirobana Dandelion or Mouko Dandelion, Danmaru, Cherry , Imperata "fruit, roots, buds", the district Seth carrot (Takefushi carrots), chicory, chunker Piedra
(Kidachi Kumiso), Tulip, Chono Stay, Datura Thistle (Artichoke), Datura (Dark Yellow), Datura (Amber), Datura Worm, Choreimaitake (Amber), Chorogi, Azalea, Azalea, Tsukuritake (mushrooms), Tsuchiakebi, camellia, camellia, clover (lacquered grass), camellia (duck-weed), Tsuruzuki (red bean), Tsurutsukikibi, Tsurudokudami (what neck rice cake), Tsuruna (Apricot apricot), Tsuruninjin (four leaf ginseng), Tsuruma, Tsuwabuki, Deiko, Teuchigurumi, Duberry `` Fruit '', Tengusa, Tencha (bamboo tea), Tendai-yaku (glaze), Toga (winter coconut), Tokagi quail, Capsicum (banban), Toki (toll), Tokinsenka (Tokinsenka) Marigold), red croaker, touna bena (river cut), corn or corn hair (Southern lashes), horned potato (Sadako), Torindo or Ginseng (Dragon gall), Tokusa (wood band), Dokudami (10 medicines), Tokushi (Nippaku), Toshishi or Mamedaoshi or Nekazura, Tochu (bark, bark, Leaves, roots ''), ash (crusts), tomatoes, tragacanth, triacanthos `` seed '', Turkish almonds, tormentilla, dronoki, troro mallow, tonka bean, nigerian berries `` fruit '', Chinese yam or wild yam (wild boar), nagii kada (butcher bloom) ), Naginata Koju, Nazuna, Rapeseed, Natsume or Vertical Spider (Sword Bean), Natsumikan, Jujube (Otsugi), Naniwaibara (Golden Cherry), Navena (Suspended), Nameko, Nankin Bean (Peanut), Nanten (Southern Fruit), Namban Karamushi (Sesame), Niosumire, Nigaki (Nakiki), Nigamugi (Sweetness), Nikuzuku, Kei or Nikkei or Seika Ronnikei or Yabunikei (Cinnamon) or Keishi (Keishi branch), Flying tiger plover, leek (lion), elderberry (bone, `` fruit, flower, stem, leaf ''), garlic (large persimmon), Nurde (penta), leek, nemonoki Or Nebu or Nebi or Nemurino or Digokubana (community), Noazami (Daisetsu), Nobara (fruit), Nozenkazura (Lingen flower), Nogateto, Yarrow, Nodake (former cucumber), Novara, Peach, Pineapple `` fruit '', Hibiscus (Busouge) , Fulinbussouge, Roselle), Hailindo, Hauchiwa, Pau Dorse, Hakama Labosi (osteostomy), Hakukayumatou, Chinese cabbage, Chinese cabbage (white tinea), Hakulberry `` fruit '', Japanese crocodile (breeding), Habami (coconut), Hasidorokoro (Roof root), basil, lotus (lotus, lotus meat, lotus), parsley (holland jellies), hadakamugi, batata, bee or maize Ke (bamboo shoots), patchouli, mint (thin-load, thin-leaves), yellow peas, pearl barley (Yokuinin), Hanasuge (my mother), bananas, hanahakka, Hanabishi (Sitoshiri, Shitsutsuri), vanilla bins, papaya, scallop , Pahalobobo, hub `` whole grass, stem, leaf '', paprika, oysters, hamago or honey bee (Vulgaris), hamasge (Katsukiko), Hamabishi (Shitsuko), Hamanasu (Maikai flower), hamabofu (hamafufu), Hamamelis, palm, rose (rose), balata, balata rubber tree, agaric (agaric, white-faced agaric, quince) (Skin, maple leaves), Barbasco, Harlindow, Handaikai (Taiho Sea), breadfruit, hinoki Sea urchin (hiboshi), lizard carrot (participant), pecan nuts, ganbanana (stone urchin, vine pearl shahua), higurmadaria, higotai, hishi (hishimi), pistachio, beet, human lizard (hisarium), human winged fern, daisies (Daisy), Hinata Taikozuchi (cow knee), chickweed, cypress, hiba, castor, sunflower, bell pepper, Himezu (Tengu), Himamatsu (Kaori), Himematsutake (Kawariharatake, Hiromatsutake), Himemuyoran, Pimenta `` fruit '', Beakshi, beakkyu, jade "fruit", chickpea, lentil, bellowed oyster, hirohaokinagusa (bald eagle), loquat "fruit, leaf, stem", betel nut (large clothes skin, coconut), puer tea (common tea), sweet pod (Southern rattan), Japanese cypress, Japanese cypress poppo (Japanese winter flower, Japanese winter leaf), Fujibakama (Orchid), Japanese bean (Japanese peas), Japanese red bean (Chujizakura, strawberry) ), Grapes `` fruit, pericarp, seeds, leaves '', beech, Fuyumushinatsusatake (Cycium Cordyceps), Brazilian licorice, Brazilian carrot, Brazilian palm, Brazilian elephant coconut, black currant `` fruit '', blackberry, Branjen, plum `` Fruit '', Fruceraria, Blueberry (Prunus serrata), Prunes, Floral Blanca, Blond Psyllium, Bundow (Mung Beans), Hazelnut, Loofah, Hetsukaran, Safflower (Safflower), Heneken, Belladonna, Berry `` Fruits '', Percea, Pervianberg , Pereschia grandifolia, red beetle or squirrel (scenic sky), boysenberry `` fruit '', scallop or narcissus or nendo or hahagigi kokia (silk), horsiran, scallop (saccharus, acute pupa, pelagic grass), pouteria・ Supporters, Po Terrier Lucuma, Spinach, Bow Fu (Windproof), Spinach, Japanese physalis (Torune), Japanese cypress (Japanese folk magnolia, Park), Bokeh (Kiso), Hosoba-Aragiku (Kayoyoku), Hosoba-oguruma, Hosobanaokera (Samurai), Hosobakirinso (Keitenzochi), Hosobabarengiku, Bodaiju (bamboo tree), button (peony `` flowers, leaves, stems, bark ''), button pi (peony skin), hop, jojoba, borage (Lurichisha), Bordeaux, howtle berry `` `` Fruit '', Hononiku (meat jutsu, large art), Honsecek (iron skin stone shark, sparrow mountain stone shark), myzurutennansho (Tennan star), Maitake (maiko), maou (mao), maca, macadamia nut, margaret (mok) (Shungiku), Makri (marine grass), Magwa (mulberry bark `` bark, leaf ''), Magnolia splengeri, Mazaran euba, Masalanzuba de Searer, Masheira de Boi Mashua (Tamanowenhalen, Kyukonkinrenka), Matatabi (wood tengu), Matsukasa, pine `` leaves, bark, root '', Matta Orillo, Matsuhodo (茯苓), Matico (Cordon sillo), Mayoram (Hanahakka), Malvano jardin (Bitter), Mulberry `` Fruit '', Quince, Malene (Biloud Mouse Squid), Mango, Mangosteen, Manzanya (Andesuka Mitsuru), Manshugurumi, Mandarin `` Fruit '', Mannentake (Ganoderma biloba), Pheasant (fruit berry `` Fruit '') , Mishimasaiko (Saihu), Mizusobako or Mizuasagao (Dongweed), Mizokakushi (Half-sided lotus), Misohagi (Chinese green), Japanese willow or Japanese willow (Henpo), Mitsugasiwa, Mitsuba, Midorisapote, Mirimaza, Mimosa, Myoga, Miracle fruit “fruit”, myrrh, mirobalan, wheat straw, mugweed (mushroom), muk Japanese cypress, mugwort (life-prolonging skin), munya, purple (purple), purple or yellow purple corn, purple corn, purple corn (Kunming chicken blood), megakansa opuntika, pheasant (maranthus), mebougi, melaroika, Melissa, Melilot, Melon `` Fruit '', Moukomomogi, Mosouchiku, Mokkirin, Mogi (Pepper), Mochinoki, Mokko (woody incense), Momijidaio, Peach (peach `` leaves, seeds, flowers, fruit ''), coconut, Morello Cherry `` fruit '', Morohaya (burlap), Yakawamura potato, Yakuchi (Michichi), cornflower (cornflower), cornflower mint, yacon, Yashabushi (Yagari) or Himeyashabushi `` Fruit, pericarp, fruit ear '', Yachiyanagi, Millet (octagonal gold plate), mistletoe (willow infestation), willow (kawayanagi, tachiyana) , Weeping willow, red willow, cat willow, dog willow, gold willow, koryanagi, unryu willow, miyagi willow, palm, willow, beech, goldfish, beef, stalk (Crane, Tenmeisei), pokeweed (commercial land), Japanese alder (Yamamuro), Japanese yam (Plum skin), Japanese mugwort, eucalyptus, Yukinoshita (tiger ear grass), yucca or flevifolia, yuzu `` fruit '', lily, yorogusa, Mugwort (Leaf), Ligan (Raimaru), Lime `` fruit '', Rye, Lacanca `` Fruit '', Raspberry `` Leaf, fruit '', Latania (Klamelia), Lackey or Shallot (Lady), Lavender, Longan (long-eyed meat), Agave (Aono Agave, Fuclin Agave) Ryokucha (green tea), apple `` fruits, seeds, leaves, roots '', gentian, lubas or suabishimusu (Suzu Ryo), Ruritama thistle (bladder tiger tai, Xinjiang indigo sashimi), litchi (toothpick, toothpick core), lettuce (chisha) , Red currant `` fruit '', red pitaya, lemon `` fruit '', lemongrass, forsythia or Chinese forsythia (ream), forsythia, wintersweet, wax palm, locon (reed, root), loganberry `` fruit '', rose Examples thereof include marie (mannenrou), rose hips (nobara), wasabi, cotton wisteria (Ming Mongolia), and bituminous (ground).

  As seaweeds, seaweed [Green algae: Chlorella vulgaris, Chlorella pyrenoidosa, Chlorella ellipsoidia, Aonori (Usba aonori, Sugiaonori, Hiraaoori, Boaonori, Hosoeda Aonori), Anaaoosa (Aosa)] (Macombu, Resilibu, Hosocome, Mitsuishi Kombu), Wakame, Hirome, Aowakame, Giant Kelp (Macrocystis Integrifolia, Neocitus Ruetkeana), Hijiki, Hibamata, Umiuchiwa, Usubaumiuchiwa Umiuchiwa, Akaba Umiuchiwa, Konami Uchiwa, Okinawa Uchiwa, Usuki Uchiwa, Etsumi Uchiwa], seaweed [Red algae: Hijirimen, Maca (Tengusa), Hiraksa, Syria, Oaxa Caterpillar, Yatabegusa, Yuukiri, Shimatengusa, Tosakanori, Togekirinsai, Amakusakirinsai, Giraffe, Juniper ginkgo rhinoceros, Tsunomata, Totsuka (Yahazutsu notamata), Ezotsunotamata, Togetu no Takita , Yaleus banori, Kagius banori, Susius banori, Haius banori, Akamo mizunori] and the like.

  Other algae, for example, green algae (Chlamydomonas: Chlamydomonas, Akayukimo, Dunaliella: Dunaliella, Chlorococcus: Chlorococcus, Kuwanomimo: Kuwanomimo, Volbox: Dandelion, Volbox, Palmera, Yotsumeo, Himidori Aoumiduro, Tsurugidomiro, Hibidoro: Hibidoro, Aosa: Anaaaosa, Amiaosa, Nagaaosa, Kawanori: Kawanori, Friccella, Shiogusa : Magatama, Dioscorea: Pheasantata, Surichogita, Heraiwata, Kurokita, Hanemo, Genus: Mill, Chromel, Sakibutimil, Nagamil, Hiramil Casanori: Casanori, Jusmo: Jujusmo, Tamajusmo, Mizojusmo, Mika ヅ kimo, Korekaete, Tsutsumimo, Kikkogusa, Humanexa : Sumiremo, Hosimidro, Fuchinashimidro etc.).

  Cyanobacteria (Suizenjinori: Suizinori, Aoko, Nenju: Kawatake, Ishijelly, Hassai, Yuremo, Rasenmo (Spirulina): Spirulina, Trichodesmium (Iaciasio), etc.

  Brown alga Sanadagusa: Sanadagusa, Fukurimamiji, Commongusa: Commongusa, Yahazugusa: Ezoyahaz, Yahazugusa, Uraboshiyahaz, Jigamusa: Jigmygusa, Umichiwagusa, Umamisakugakua, Hakusou : Navarimo, Chasomen genus: Motsuki Chasomen, Matsumo genus: Matsumo, Nagamatsumo genus: Nagamatsumo, Okinawa mozuku: Okinawa mozuku, fake Tomozuku: Niseft Mozuku, Futomozuku: Futomozuku, Ishimozuku: Ishimozuku, Kuromo: Kuromo, Nisemozuku: Nisemozuku, Mozuku: Mozuku, Ishige: Ishige, Iroro, Ichimegasa: Ichimegasa Umibosu, Urushigusu: Urushigusa, Keurushigusa, Tobaccogusa, Composita: Composita, Haberodomo: Haberodoki, Havanori: Habanori, Habanori: Habanori, Commonbukuro, Ezobukuro, Ezobukuro Chishima fukuronori genus: Chishima fukuronori, Kagomenori genus: Kagomenori, Muraridori genus: Murachidori, shark genus: shark zusa, genus genus: lobster, genus genus: yokojimamanori, Ganoderma genus: cynomolgus, fennel spider: fennel spider, vine genus: turmo, turtle genus: sea turtle, scorpion genus: sujime, misji kumbu genus: misji kumbu, atsuba misji kumbu, kumbu genus: tsutsugara kumbu, oyster kumbu, onikombu, gakonbubu Barracuda, Trollocombu: Trollocombu, Antokume: Antokume, Kajime: Kajime, Tsuruarame, Kurome, Kikuishikombu: Kikuishicombu, Nejikcombu: Nejicombu, Kuroshiome: Kuroshiome, Nekoshikonbu, Aramei Genus: Ainuwakame, Chigaiso, Oniwakame Ezoi Shige: Ezoi Shige, Yabane Moku: Yabane Moku, Rappa Moku: Rappa Moku, Joromoku: Ugano Moku, Jo Lomoku, Hiemoku, Honda Walla: Tamanashimoku, Isomoku, Nagashimamoku, Akamoku, Shidamoku, Honda Walla, Nejimoku, Narasamo, Mametawala, Tatsukuri, Yatsumata Moku, Umitora no Moku, Fushishimoku, Mohmokumoku, Hahamokumoku , Ukimo: Ouokimo, Burukimo: Burukimo, Kayamonori: Kayamonori, etc.).

  Red algae Genus: Sea urchins, Tsukumonori, Anemone crickets, Astragalus, Amaranthus, Amaranthus, Agaricata Genus: Tamaitadaki, Kaikekenori Genus: Kaginori, Kaikekenori, Tengusa: Himetengususa, Hytengususa, Oobusa, Nambugu , Kohira, Yohira, Kinukusa, Hibirodo: Hibirodo, Himebiro, Isomumedo: Isommedo, Aedes: Rhizome, Ryumons: Ryumon, Ranunculaceae, Nisekare Naminohana: Hosobanaminohana, Naminohana, Sangomodoki: Ragaramomodoki, Shiogusagoromo: Shiogusagoromo, Iwanokawa: Etsukiiwanawa, Kinokawa: Kinokawa, Kanonote, Sangori Kyono Shiro, Sakuranori, Nikumukade, Tambanori, Tsurutsuru, Fudarak, Marubahdarak, Isonohana: Nurakusa, Ronulaksa, Oomkadenori, Hirakintoki: Hirakintoki, Matabou: Matabou, Kintoki: Chabokintoki, Kintoki, Matsunori, Rice, Tokamatsu, Hitomatsu, Fushikintoki, Tsunomude, Nagakinito, Crayfish Nagaobane: Naganobane, Funori genus: Hanafonori, Fukurofunori, Mafunori, Karekigusa: Karekigusa, Tosakamodoki: Hosobanatosakamodoki, Hironotosakamodoki, Yatsudegatatosakamodoki, Kurotosakamodokisane, Zotosofomoza Tosakamodoki, Nankaitosakamodoki, Himetosakamodoki, Kinuhada: Kinuhada, Ezotosaka: Ezotosaka, Tsukasanori: Enashikarimenia, Otsukasanori, Hana Tacarimenia, Hoonoo: Honoo, Hikagenoit: Hikagenoit, Usuginu, Nikuhounoo: Nikuhounoo, Venus nago, Venus nago, Susca veni: Suscabeni, Okarugusa: Yamadagusa, Mirin: Mirin, Hosokamiso , Isomocca genus: Isomocca, Yukari genus: Yukari, Hosoyukari, Ibaranori genus: Ibaranori, Saidaibara, Tachiibara, Kagibaranori, Kojinoo: Kizino-o, Isodantsu: Isodantsu, Atsubanori: Atsubanori, Ogonori, Ogonori, Ogori Mizo-okonori, birch, beniogonori, fukureshinori, purple birch, shinkaibanori, spruce birch, kataogonori, ryukyuogono Li, Atlantic scorpion, Ivy genus, Yumigataonori, Kubireogonori, Mosagogonori, Kinubanori, Amanita genus: Hachijotensamodoki, Fushikenori genus: Fushikenori, Namiiwatake, Nymphalanthus Itagususa, Saimi, Hari, Lotus Jigusa: Lotus Jigusa, Sugi nori: Ikanoashi, Hosoibonori, Nobonori, Black Haginansou Genus: gourd, cherries, octopus: octopus, sedge, genus: genus, genus: goat, dals : Dulse, Scorpionus, Anadalus, Weibusa: Uebusca, Benifronori: Benifuronori, Fusunagi: Futsutsunagi, Himefusunagi, Hirohafushitsugi, Otsunagisou, Hirawatagigi, Usuwasugi , Egonori: Egonori, Futogigi, Saeda: Saeda, Chirimomiji: Chirimomiji, Konohori family: Habutaenori, Konohori, Suzuronori, Usubeni: Genus: Kagios banori, Yareus banori, Susius banori, Heius banori, Usubanorimodoki: Usubanorimodoki, Ayanishiki genus: Ayani Genus: Aeginu, Dadia: Enasidadia, Shimadadia: Isohagi, Shimadadia, Dajimodoki: Dajimodoki, Euglena: Morayogusa, Fuyugusa, Makuri: Makri, Yanaginogi, Yuna, Yukinagina , Sasabayanaginori, Sozo genus: Kurosozo, Kobsozo, Hanesozo, Sozonohana, Hanegusa genus: Hananegusa, Hananegusa, Kozanemo genus: Kozanemo, Isomurasaki, Hosozozanemo, Himegoshigusu, Giant genus Isomagusa, Suginasugusa: Suginasusa, Isobashou: Isobasho, Fujimatsumo: Fujimatsumo, Sawweed: Haeshinosakiba, Kawamoku : Kawamoku, Aokawa Mozuku, Himekawa Mozuku, Ideyugogome: Ideyugogome, Okichimozuku: Okimozu, Otosa, Chinomo: Chinomo, Chisujinori, Chisujinori, etc.).

  Axial algae (Shajikumo, Shiratamamo, Hoshitsurimo: Hoshitsurimo, Rikunotumusu, Flaskmo: Himebumo, Chaboflasmo, Tripera, etc.), yellow algae (Hikarimo: Hikarimo, etc.), etc.

  Animal-derived materials include chicken crown extract, cow or pig, human placenta extract, cow or pig stomach, duodenum, intestine, spleen extract or degradation product thereof, cow or pig brain tissue extraction Collagen hydrolysates (acids, alkalis, enzymes, etc.) of products, cattle / pigs or fish, collagen derivatives such as water-soluble collagens or acylated collagens, elastin or elastin hydrolysates of cattle or pigs (acids, alkalis, enzymes, etc.) ) Or water-soluble elastin derivative, keratin and its degradation product or their derivatives, silk protein and its degradation product or their derivatives, pig or cow blood cell protein degradation product (globin peptide), cow or pig hemoglobin degradation product (hemin) Hematin, heme, protoheme, heme iron, etc.), milk, casein and degradation products thereof or derivatives thereof, skim milk powder and degradation products thereof or derivatives thereof Lactoferrin or decomposed product thereof, egg ingredients, fish hydrolyzate, nucleic acid-related substance (ribonucleic acid, deoxyribonucleic acid), or the like.

  As a material derived from these plant or animal-based materials, any site, cell, tissue, organ, metabolite, etc. derived from a gene recombinant or a cell fusion can also be used. Furthermore, for example, an undifferentiated cell group, a cell group in the middle of differentiation, or the like obtained by culturing an arbitrary site, cell, tissue, organ or the like can also be used.

(14) Marine components Seawater such as deep seawater, for example, sea salt, dried seawater, inorganic salt (sodium chloride, magnesium chloride, potassium chloride, etc.), sea mud or mud (from the Dead Sea or Atlantic Ocean) Fango), for example, Italian mud, German fungo, Eifelfango, Freiburg fungo, etc. Sea mud or mud from various locations (containing components: silicon dioxide, titanium dioxide, aluminum oxide, iron oxide, manganese oxide, sodium oxide, potassium oxide, Magnesium oxide, calcium oxide, strontium oxide, sodium, potassium, magnesium, calcium, chromium, iron, copper, nickel, zinc, lead, manganese, arsenic, water), saintoku stone, etc.

(15) Microbial culture metabolite Yeast metabolite, yeast extract, bacterial metabolite, bacterial extract, mold or actinomycete metabolite, mold or actinomycete extract, natto metabolite, natto extract, rice fermentation extract , Fermented rice bran (red rice bran, white birch) extract, Euglena extract or decomposition product thereof or water-soluble derivative thereof, trehalose or derivative thereof, lactic acid fermentation product of raw milk or skim milk powder, fermented lactic acid bacteria of legumes, coconut plant Lactic acid bacteria fermented products.

(16) α-hydroxy acids Glycolic acid, citric acid, malic acid, tartaric acid, lactic acid and the like.

(17) Inorganic pigments Silicic anhydride, magnesium silicate, talc, kaolin, bentonite, mica, titanium mica, bismuth oxychloride, zirconium oxide, magnesium oxide, zinc oxide, titanium oxide, calcium carbonate, magnesium carbonate, yellow iron oxide, Bengala, black iron oxide, gunjo, chromium oxide, chromium hydroxide, carbon black, calamine, etc.

(18) UV absorber / blocker benzophenone derivatives (2-hydroxy-4-methoxybenzophenone, 2-hydroxy-4-methoxybenzophenone-5-sulfonic acid, sodium 2-hydroxy-4-methoxybenzophenone-5-sulfonate, dihydroxy Dimethoxybenzophenone, dihydroxydimethoxybenzophenone-sodium sulfonate, 2,4-dihydroxybenzophenone, tetrahydroxybenzophenone, etc.), paraaminobenzoic acid derivatives (paraaminobenzoic acid, ethyl paraaminobenzoate, glyceryl paraaminobenzoate, amyl paradimethylaminobenzoate, Octyl paradimethylaminobenzoate), methoxycinnamate derivatives (ethyl paramethoxycinnamate, isopropyl paramethoxycinnamate, octyl paramethoxycinnamate, 2-ethoxycinnamic acid cinnamate) Til, sodium paramethoxycinnamate, potassium paramethoxycinnamate, diparamethoxycinnamate mono-2-ethylhexanoate glyceryl, etc.), salicylic acid derivatives (octyl salicylate, phenyl salicylate, homomenthyl salicylate, dipropylene glycol salicylate, ethylene glycol salicylate, myristyl salicylate, Methyl salicylate, etc.), anthranilic acid derivatives (methyl anthranilate, etc.), urocanic acid derivatives (urocanic acid, ethyl urocanate, etc.), coumarin derivatives, amino acid compounds, benzotriazole derivatives, tetrazole derivatives, imidazoline derivatives, pyrimidine derivatives, dioxane derivatives , Camphor derivative, furan derivative, pyrone derivative, nucleic acid derivative, allantoin derivative, nicotinic acid derivative, vitamin B6 derivative Body, umbelliferone, esculin, benzyl cinnamate, cinoxalate, oxybenzone, dioxybenzone, octabenzone, thrisobenzone, benzoresorcinol, arbutin, guaiazulene, shikonin, baicalin, baicalein, berberine, neoheliopan, escalol, zinc oxide, talc, kaolin etc.

(19) Whitening agent Paraaminobenzoic acid derivative, salicylic acid derivative, anthranilic acid derivative, coumarin derivative, amino acid compound, benzotriazole derivative, tetrazole derivative, imidazoline derivative, pyrimidine derivative, dioxane derivative, camphor derivative, furan derivative, pyrone derivative, Nucleic acid derivatives, allantoin derivatives, nicotinic acid derivatives, vitamin C or derivatives thereof (vitamin C phosphate magnesium salt, vitamin C glucoside, etc.), vitamin E or derivatives thereof, kojic acid or derivatives thereof, oxybenzone, benzophenone, arbutin, guaiazulene, Shikonin, baicalin, baicalein, berberine, placenta extract, ellagic acid, lucinol, etc.

(20) Tyrosinase activity inhibitor Vitamin C or a derivative thereof (vitamin C phosphate magnesium salt, vitamin C glucoside, etc.), hydroquinone or a derivative thereof (hydroquinone benzyl ether, etc.), kojic acid or a derivative thereof, vitamin E or a derivative thereof, N-acetyltyrosine or derivatives thereof, glutathione, hydrogen peroxide, zinc peroxide, placenta extract, ellagic acid, arbutin, lucinol, silk extract, plant extract (camille, mulberry, gardenia, pearl oyster, clam, clam, mugwort, honeysuckle) , Kihada, dokudami, matsuhod, pearl barley, mussel, hops, hawthorn, eucalyptus, yarrow, altea, keihi, mankaishi, hamamelis, yamagwa, lifelong grass, bellflower, toshishi, zetsugo, gyu, mao, senkyu, dod Tsu, Psycho, storm, littoralis, Scutellaria, peony bark, cranesbill, kudzu root, licorice, Fushi aloe, Cimicifuga, safflower, green tea, black tea, Ali elixir), and the like.

(21) Melanin pigment reduction / decomposition substance Phenylmercury hexachlorophene, mercuric oxide, mercuric chloride, hydrogen peroxide, zinc peroxide, hydroquinone or its derivative (hydroquinone benzyl ether).

(22) Turnover promoting action / cell activator hydroquinone, lactic acid bacteria extract, placenta extract, ganoderma extract, vitamin A, vitamin E, allantoin, spleen extract, thymus extract, yeast extract, fermented milk extract, plant extract (aloe, Ogon, Japanese horsetail, Gentian, Burdock, Shikon, Carrot, Camelis, Hop, Yokuinin, Odori, Semburi, Japanese cypress, Japanese red snapper, Achacha, Hypericum, Cucumber, Necklace, Rosemary, Parsley).

(23) Astringents Succinic acid, allantoin, zinc chloride, zinc sulfate, zinc oxide, calamine, zinc paraphenolsulfonate, potassium aluminum sulfate, resorcin, ferric chloride, tannic acid (including catechin compounds) and the like.

(24) Active oxygen scavenger
SOD, catalase, glutathione peroxidase and the like.

(25) Antioxidants Vitamin C or salts thereof, stearic acid ester, vitamin E or derivatives thereof, nordihydrogua cetelenic acid, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), hydroxytyrosol, parahydroxyanisole , Propyl gallate, sesamol, sesamorin, gossypol, propolis, etc.

(26) Lipid peroxide production inhibitor β-carotene, plant extract (sesame culture cell, hamcha, hypericum, hamamelis, clove, melissa, birch, birch, salvia, rosemary, minamitenji, jitsu, ginkgo, green tea).

(27) Anti-inflammatory agent Ictamol, indomethacin, kaolin, salicylic acid, sodium salicylate, methyl salicylate, acetylsalicylic acid, diphenhydramine hydrochloride, d-camphor, dl-camphor, hydrocortisone, guaiazulene, camazulene, chlorpheniramine maleate, glycyrrhizic acid or its Salt, glycyrrhetinic acid or a salt thereof, licorice extract, sicon extract, age extract, propolis, etc.

(28) Antibacterial / bactericidal / disinfectant Acrinol, sulfur, calcium gluconate, chlorhexidine gluconate, sulfamine, mercurochrome, lactoferrin or hydrolyzate thereof, alkyldiaminoethylglycine chloride solution, triclosan, sodium hypochlorite, chloramine T, Sarashi powder, iodine compound, iodoform, sorbic acid or its salt, propionic acid or its salt, salicylic acid, dehydroacetic acid, parahydroxybenzoic acid esters, undecylenic acid, thiamine lauryl sulfate, thiamine lauryl nitrate, phenol, cresol, p -Chlorophenol, p-chloro-m-xylenol, p-chloro-m-cresol, thymol, phenethyl alcohol, O-phenylphenol, Irgasan CH3565, halocarban, hexachlorophene, chlorohexidine, ester Tanol, methanol, isopropyl alcohol, benzyl alcohol, ethylene glycol, propylene glycol, 2-phenoxyethanol, 1,2-pentanediol, zinc pyridione, chlorobutanol, isopropylmethylphenol, nonionic surfactant (polyoxyethylene lauryl ether, Polyoxyethylene nonyl phenyl ether, polyoxyethylene octyl phenyl ether, etc.), amphoteric surfactant, anionic surfactant (sodium lauryl sulfate, lauroyl sarcosine potassium, etc.), cationic surfactant (cetyltrimethylammonium bromide, benzalkco chloride) Nium, benzethonium chloride, methyl rosaniline chloride), formaldehyde, hexamine, brilliant green, malachite green, crystal bio Tsu DOO, Jamaru photosensitive No. 101-containing, photosensitizer No. 201, photosensitizer No. 401, N- long chain acyl basic amino acid derivative and its acid shark salts, zinc oxide, hinokitiol, Sophora root, propolis, and the like.

(29) Moisturizer Glycerin, propylene glycol, 1,3-butylene glycol, hyaluronic acid or its salt, polyethylene glycol, chondroitin sulfate or its salt, water-soluble chitin or its derivative or chitosan derivative, pyrrolidone carboxylic acid or its salt, lactic acid Sodium, mini Sasanishiki extract, natto metabolite, natto extract, loofah water, birch (white birch) or red pine sap

(30) Elastase activity inhibitor diisopropyl fluorophosphate, plant extract (eg, gongoid, hypericum, clara, mulberry leaves, keihi, genokosho, comfrey, salvia, elderberry, bodaiju, button pie), seaweed extract and the like.

(31) Hair preparations Selenium disulfide, alkylisoquinolinium bromide solution, zinc pyrithione, biphenamine, thianthol, castari tincture, pepper tincture, pepper tincture, quinine hydrochloride, strong ammonia water, potassium bromate, sodium bromate, thio Glycolic acid and the like.

(32) Antiandrogens Follicular hormones (estrone, estradiol, ethinyl estradiol, etc.), isoflavones, oxendrone, etc.

(33) Peripheral vascular blood flow promoter Vitamin E or derivatives thereof, assembly extract, garlic extract, carrot extract, aloe extract, gentian extract, toki extract, cephalanthin, carpronium chloride, minoxidil and the like.

(34) Stimulants Pepper tincture, nonyl acid vanillamide, cantalis tincture, ginger tincture, peppermint oil, l-menthol, camphor, benzyl nicotinate and the like.

(35) Metabolic activator Photosensitive element 301, hinokitiol, pantothenic acid or derivatives thereof, allantoin, placenta extract, biotin, pentadecanoic acid glyceride and the like.

(36) Antiseborrheic agent Pyridoxine or a derivative thereof, sulfur, vitamin B6 and the like.

(37) Keratolytic agent Resorcin, salicylic acid, lactic acid, urea and the like.

(38) Oxidizing agent Hydrogen peroxide water, sodium persulfate, ammonium persulfate, sodium perborate, urea peroxide, sodium percarbonate, sodium tripolyphosphate, sodium bromate, potassium bromate, sodium pyrophosphate, Sodium orthophosphate, sodium silicate hydrogen peroxide adduct, sodium sulfate hydrogen peroxide adduct, sodium chloride hydrogen peroxide adduct, β-tyrosinase enzyme solution, mushroom extract, etc.

(39) Hair remover Inorganic reducing agents such as strontium sulfate, sodium sulfide, barium sulfide, calcium sulfide, thioglycolic acid or its salts (calcium thioglycolate, sodium thioglycolate, lithium thioglycolate, magnesium thioglycolate) Strontium thioglycolate) and the like.

(40) Hair swelling agents such as ethanolamine, urea and guanidine.

(41) Dye agent
5-aminoorthocresol, 2-amino-4-nitrophenol, 2-amino-5-nitrophenol, 1-amino-4-methylaminoanthraquinone, 3,3'-iminodiphenol, 2,4-diaminophenoxyethanol hydrochloride 2,4-diaminophenol hydrochloride, toluene-2,5-diamine hydrochloride, nitroparaphenylenediamine hydrochloride, paraphenylenediamine hydrochloride, N-phenylparaphenylenediamine hydrochloride, metaphenylenediamine hydrochloride, orthoaminophenol, N-phenyl acetate Paraphenylenediamine, 1,4-diaminoanthraquinone, 2,6-diaminopyridine, 1,5-dihydroxynaphthalene, toluene-2,5-diamine, toluene-3,4-diamine, nitroparaphenylenediamine, paraaminophenol, para Nitroorthophenylenediamine, paraphenylenediamine, paramethylamino Phenol, picramic acid, sodium picramate, N, N'-bis (4-aminophenyl) -2,5-diamino-1,4-quinonediimine, 5- (2-hydroxyethylamino) -2-methylphenol, N -Phenylparaphenylenediamine, metaaminophenol, metaphenylenediamine, 5-aminoorthocresol sulfate, 2-amino-5-nitrophenol sulfate, orthoaminophenol sulfate, orthochloroparaphenylenediamine sulfate, 4,4'-diamino sulfate Diphenylamine, 2,4-diaminophenol sulfate, toluene-2,5-diamine sulfate, nitroparaphenylenediamine sulfate, paraaminophenol sulfate, paranitroorthophenylenediamine sulfate, paranitrometaphenylenediamine sulfate, paraphenylenediamine sulfate, parasulfate sulfate Methylaminophenol, metaaminosulfate Diol, metaphenylenediamine sulfate, catechol, diphenylamine, α-naphthol, hydroquinone, pyrogallol, phloroglucin, gallic acid, resorcin, tannic acid, 2-hydroxy-5-nitro-2 ', 4'-diaminoazobenzene-5'-sulfone Sodium acid, hematein, etc.

(42) Fragrance Natural animal fragrance such as musk, civet, castorium, ambergris, anise essential oil, angelica essential oil, ylang ylang essential oil, iris essential oil, fennel essential oil, orange essential oil, cananga essential oil, caraway essential oil, cardamom essential oil, guayakwood essential oil, Cumin essential oil, black letter essential oil, cinnamon essential oil, cinnamon essential oil, geranium essential oil, copaiba balsam essential oil, coriandel essential oil, perilla essential oil, cedarwood essential oil, citronella essential oil, jasmine essential oil, gingergrass essential oil, cedar essential oil, spearmint essential oil, western peppermint essential oil, Otsuka perfume essential oil, tuberose essential oil, clove essential oil, orange flower essential oil, winter green essential oil, trout balsam essential oil, buttery essential oil, rose essential oil, palmarosa essential oil, persimmon essential oil, hiba essential oil, sandalwood essential oil, petit gren essential oil, bay essential oil, vetiva essential oil, bergamot Spirit , Peru balsam essential oil, boad rose essential oil, melamine essential oil, mandarin essential oil, eucalyptus essential oil, lime essential oil, lavender essential oil, linaloe essential oil, lemongrass essential oil, lemon essential oil, rosemary essential oil, Japanese mint essential oil, and other synthetic flavors Fragrance etc.

(43) Dye and Colorant Red Cabbage Dye, Red Rice Dye, Akane Dye, Anato Dye, Ikumi Dye, Turmeric Dye, Enju Dye, Krill Dye, Amber Dye, Caramel, Gold, Silver, Gardenia Dye, Corn Dye, Onion Dye , Tamarind pigment, spirulina pigment, buckwheat whole plant pigment, cherry pigment, laver pigment, hibiscus pigment, grape juice pigment, marigold pigment, purple potato pigment, purple yam pigment, lac pigment, rutin etc.

(44) Sweeteners Sugar, sweet tea, fructose, arabinose, galactose, xylose, stevia, mannose, maltose, honey, glucose, miraculin, monelin, licorice extract and the like.

(45) Nutrient enhancer Shell calcined calcium, cyanocobalamin, yeast, wheat germ, egg yolk powder, hemicellulose, heme iron and the like.

(46) Dairy products Milk, cheese, fresh cream, butter, margarine, powdered milk, whey, condensed milk, etc.

(47) Others Hormones, sequestering agents, pH adjusters, chelating agents, antiseptic and antifungal agents, cooling agents, stabilizers, emulsifiers, animal and vegetable proteins and their degradation products, animal and vegetable polysaccharides And its degradation products, animal and plant glycoproteins and their degradation products, blood flow promoters, anti-inflammatory agents, anti-inflammatory agents, anti-allergic agents, wound treatment agents, foam increasing agents, thickeners, enzymes, purified water (electronic Water, small clustering, etc.), oral preparations, deodorants / deodorants, bittering agents, seasonings, etc. are raised, and in combination with these, the effects of the present invention or other cosmetic effects are added Or a synergistic improvement can be expected.

Safety test (primary skin irritation test)
The processed white garlic extract of the present invention was prepared in purified water so that the dry solid content concentration was 2.0% by weight, and the Japanese white rabbit with shaved back (female, 3 per group, body weight 2.2 kg) Before and after). Evaluation was performed using erythema and edema as an index based on the criteria for Draise 24, 48, and 72 hours after application. As a result, in all animals, no erythema and edema were observed, and it was judged that there was no problem with primary skin irritation.

(Cumulative skin irritation test)
The processed garlic extract of the present invention was prepared with purified water so that the dry solid content concentration was 2.0% by weight, and a Hartley guinea pig (female, 3 per group, body weight around 330 g) with shaved back. 0.5 mL / animal was applied to the skin once a day, 5 times a week. Application was performed over 2 weeks and shaving was performed on the last application day of each week. Evaluation was performed using erythema and edema as indices based on the criteria for Draise on the day after each application and the day after the last application. As a result, in all animals, no erythema and edema were observed for 2 weeks, and it was judged that there was no problem with respect to cumulative skin irritation.

(Acute toxicity test)
The dried processed garlic extract of the present invention was orally administered to a ddy mouse (male and female, 5 mice per group, 5 weeks old) fasted for 4 hours before the test, and the onset of toxic symptoms The degree was observed over time. As a result, no abnormality was observed in all mice for 14 days, and no abnormalities were found in the anatomy. Therefore, LD50 was 2,000 mg / kg or more, which was judged to be safe.

Production examples of various dosage forms of food and drink containing the processed garlic extract of the present invention (tablet type confectionery) (parts by weight)
1. Powdered sugar 87
2. Lactose 2
3. Vitamin C 3
4). Citric acid 1.5
5. Gelatin 1% aqueous solution 4
6). Processed garlic extract (powder) 1
7). Sucrose fatty acid ester 1
8). Powdered strawberry flavor 0.5
Were mixed uniformly and tableted according to a normal tablet production method to obtain a tablet-type confectionery.

(Tablet) (Part by weight)
1. Cornstarch 30
2. Microcrystalline cellulose 30
3. Carboxymethylcellulose calcium 24
4). Polyvinylpyrrolidone 10
5. Processed garlic extract (powder) 1
6). Talc 5
Were mixed uniformly and tableted according to a normal tablet production method to obtain a tablet.

(Capsule tablets) (Weight)
1. Cornstarch 100mg
2. Lactose 100mg
3. Processed garlic extract (powder) 10mg
4). Magnesium stearate 2mg
Were mixed uniformly and filled into gelatin capsules in accordance with a conventional method for producing capsules to obtain capsules.

(Tablet health food) (Parts by weight)
1. Salmon nasal cartilage extract containing proteoglycan 4
(Proteoglycan F, manufactured by Ichimaru Falcos)
2. Chondroitin sulfate 2
3. Hyaluronic acid 0.5
4). N-acetylglucosamine 40
5. Collagen extract powder 7.5
6). Processed garlic extract (powder) 2
7). Crystalline cellulose 9
8). Sucrose fatty acid ester 3
9. Fine silicon oxide 2
10. Maltitol 30
Were mixed uniformly and tableted according to a normal tablet production method to obtain a tablet-type health food.

(Cookie confectionery) (Parts by weight)
1. Light flour 35
2. Whole egg 10
3. Processed garlic extract (paste) 2
4). Butter 20
5. Sugar 12
6). Salt 10
7). Baking powder 0.3
8). Water 10.7
Were uniformly mixed and the cookies were baked according to a conventional method.

(飴) (Weight)
1. Minamata 500g
2. 500g sugar
Is mixed and heated at 120 ° C. under reduced pressure (−500 mmHg), and then cooled to 90 ° C. to this,
3. Processed garlic extract (concentrate) 5g
4). 30g of kombu pulverized powder
5. Stevia extract 20g
6). Citric acid 10g
7). Fragrance 1.5mL
Was added and kneaded sufficiently, and this was punched and molded into a circle having a diameter of 15 mm and a thickness of 8 mm to produce a bag.

(Tomato juice drink) (Weight)
1. Commercial tomato juice 1kg
2. Processed garlic extract (powder) 0.3g
Were mixed uniformly to obtain a tomato juice drink.

(Vegetable juice drink) (weight)
1. 1kg of commercially available vegetable juice
2. Processed garlic extract (powder) 0.3g
Were mixed uniformly to obtain a vegetable juice drink.

(Health-oriented beverage) (Weight)
1. Processed garlic extract (powder) 0.2g
2. Erythritol 50g
3. Vitamin C 1g
4). Artificial sweetener 0.06g
5. Fragrance 1.2g
The solution was stirred and dissolved in 1 L of water at a liquid temperature of 70 ° C., adjusted to pH 3.0 with citric acid, sterilized using an ultrafilter, filled into a bottle, sterilized with a pasteurizer to produce a beverage.

(Soft drink) (Part by weight)
1. Fructose dextrose solution 20.0
2. Liquid yogurt 30.0
2. Emulsifier 0.5
3. Sodium hyaluronate (molecular weight 50,000-150,000) 0.1
4). Processed garlic extract (solid content 1.0%) 1.0
5. Perfume appropriate amount 5. The remaining amount of purified water 100 was uniformly mixed, and a soft drink was obtained according to a conventional method.

Example of production of seasoning blended with processed garlic extract of the present invention (herb salt seasoning) (weight)
1. Commercial herb salt seasoning 1kg
2. Processed garlic extract (granule) 50g
Were mixed uniformly to obtain a herb salt seasoning.

(Salt, pepper seasoning) (Weight)
1. Commercial salt and pepper seasoning 1kg
2. Processed garlic extract (powder) 50g
Were mixed uniformly to obtain a salt / pepper seasoning.

Example of preparation of external preparation containing the processed garlic extract of the present invention (whitening lotion) (parts by weight)
1. Sorbit 2
2. 1,3-butylene glycol 5
3. Polyoxyethylene oleyl ether (25E.O.) 2
4). Ethanol 20
5. Ascorbic acid-2-glucoside 0.3
6). Processed garlic extract (solid content 1.0%) 2
7). 30% green tea-ethanol extract (solid content 1.0%) 8
8). 8. pH adjuster Suitable amount to make pH 5-6 Preservative (phenoxyethanol) Appropriate amount10. Residue with 100 purified water

(Emollient emulsion) (parts by weight)
1. Squalane 3
2. Vaseline 1
3. Stearyl alcohol 0.3
4). Sorbitan monostearate 1.5
5. Polyoxyethylene (20) sorbitan monooleate 3
6.1,3-Butylene glycol 10
7). Processed garlic extract (solid content 1.0%) 1
8). Hydrolyzed collagen 1% aqueous solution 1.0
(Ichimaru Falcos, Falconix CTP)
9. Chamomile flower head 70% -1,3-butylene glycol extract (solid content 0.8%) 5
10. Proteoglycan solution 0.2
(Ichimaru Falcos Proteoglycan IPC)
11. Sodium hyaluronate 0.0005
12 Preservative (methylparaben) appropriate amount13. Residue with 100 purified water

(Hair shampoo) (parts by weight)
1. Lauryl sulfate triethanolamine 5
2. Sodium polyoxyethylene lauryl ether sulfate 12
3. 1,3-butylene glycol 4
4). Lauric acid diethanolamide 2
5. 2-Phenylchromone 0.01
6). Processed garlic extract (solids 1.1%) 1
7). Arginine or its salt 0.2
8). Preservative (ethyl paraben) Appropriate amount 9. Residue with 100 purified water

(Granule bath preparation) (Parts by weight)
1. Sodium bicarbonate 60
2. Anhydrous sodium sulfate 32
3. Borax 5
4). Processed garlic extract (powder) 3
Were mixed uniformly to obtain a granule bath preparation.

  The processed garlic extract according to the present invention is capable of efficiently extracting a sulfur-containing garlic component such as cycloallyin and / or S-allyl cysteine, which are physiologically active components, at a lower cost and without a wasteful process than processed garlic. And contain such physiologically active ingredients in high concentrations. Further, the processed garlic extract is a water-soluble or aqueous solution with less unwanted impurities having a low polarity, and has extremely high dissolution stability. Therefore, the use of these components as an index has the advantage that it can be achieved in a small amount and can be easily controlled in formulation. Therefore, not only pharmaceuticals and foods (including beauty and health-oriented foods and drinks) but also water-based usability such as beverages and cosmetics are extremely excellent.

Claims (6)

  Using raw garlic that has been stored at low temperature in the temperature range of 0 to 10 ° C after harvesting and waked from dormancy after low-temperature storage for 1 to 2 weeks in a constant temperature facility within a temperature range of 45 to 65 ° C Extract from processed garlic that has been stored at room temperature, return to room temperature, and store S-2-propenylcysteine in garlic at a high concentration, and remove insolubles from the extract. A process for producing a processed garlic extract containing a sulfur-containing garlic component at a high concentration obtained by   Use raw garlic that has been cold-treated for 0-10 ° C after harvesting and stored after low-temperature storage for a required period, and then stored at 55 ° C for 1-2 weeks. From the processed garlic in which S-2-propenylcysteine is accumulated at a high concentration in the garlic, and is extracted by using water, and the insoluble matter in the extract is removed. A method for producing a processed garlic extract containing a high concentration of garlic components.   Using raw garlic that has been stored at low temperature in the temperature range of 0 to 10 ° C after harvesting and waked from dormancy after low-temperature storage for a required period, in a constant temperature facility, within a temperature range of 45 to 50 ° C for 1 to 2 weeks The mixture was warmed and then removed and returned to room temperature, and 3-methyl-1,4-thiazan-5-carboxylic acid-1-oxide and S-2-propenylcysteine were both accumulated at high concentrations in garlic. A method for producing a processed garlic extract containing sulfur-containing garlic components at a high concentration, which is obtained by extracting water from processed garlic and removing insolubles in the extract.   Stored in raw garlic after awakening of dormancy by low-temperature storage treatment for a required period in a temperature range of 0 to 10 ° C. after harvesting in a thermostatic facility maintained within a temperature range of 45 to 65 ° C. S-2-propenylcysteine, which has been conventionally derived from γ-glutamyl S-allylcysteine, is stored in a non-conventional state after being stored for 1 to 2 weeks and then returned to room temperature. It is obtained by the production method according to claim 1, wherein the processed garlic is used in which S-2-propenylcysteine is accumulated at a high concentration to enhance the physiological activity of garlic by exciting the accumulation mechanism presumed to be Processed garlic extract.   In a constant temperature facility maintained at 55 ° C., the raw garlic that had been awakened from dormancy awakening after low-temperature storage treatment over the required period in the temperature range of 0 to 10 ° C. after harvesting, Accumulation of S-2-propenylcysteine, which has been conventionally derived from γ-glutamyl S-allylcysteine, is presumed to be different from that of conventional γ-glutamyl S-allylcysteine. The processed garlic extract obtained by the production method according to claim 2, wherein the processed garlic is used to increase the physiological activity of garlic by accumulating a high concentration of S-2-propenylcysteine by exciting the mechanism. .   The pharmaceutical, foodstuff, drink, and cosmetics containing the processed garlic extract manufactured by the manufacturing method of Claims 1-3.