JP2020015709A - Lavender extract fermented material - Google Patents

Abstract

To provide materials obtained by fermenting lavender alone since there were no materials obtained by fermenting lavender alone, though conventionally there are many materials for cosmetics, medicated cosmetics, processed foods, soft drinks, health supplement foods, and health supplement drinks, in which lavender and a fermented liquid using a yeast are used.SOLUTION: According to the present invention, a fermented liquid obtained by fermenting yeast using lavender alone as a substrate is aseptically filtrated, resulting in a novel material.SELECTED DRAWING: None

Description

  The present invention relates to cosmetics such as facial cleanser, makeup remover, lotion, milky lotion, cream, serum, beauty oil, cosmetic soap, medicated cosmetics, processed food, soft drink, health supplement food, health supplement drink. For cosmetics, cosmeceuticals, processed foods, soft drinks, health supplement foods, and health supplement drinks using a fermented liquid obtained by fermenting yeast using a lavender extract used as a substrate About the material.

Technology background

  Conventionally, in the cosmetics and food markets, there is a high demand for raw materials derived from fermented products.

  In addition, lavender is one of the materials that are in high demand in the health and beauty markets, including the aromatherapy field, and are frequently used in cosmetics, medicated cosmetics, processed foods, soft drinks, and health supplement foods. is there.

  However, a fermented material using lavender alone is still unknown as a material for cosmetics, medicated cosmetics, processed foods, soft drinks, and health supplement foods.

  The present invention provides materials for cosmetics, medicated cosmetics, processed foods, soft drinks, health supplement foods, and health supplement drinks using a fermentation solution obtained by fermenting yeast using a lavender extract as a substrate. It is intended to be.

  The lavender used in the present invention is Lavandula angustifolia Mill. Lavandula angustifolia Medik. Lavandula angustifolia Boiss. Lavandula x intermedia, Lavandula Dentata, Lavandula steochas, Lavandula pedunculate Mill. Lavandula subspecies, Lavandula multifidia, Lavandula canariensis Mill. Lavandula pinnate L .; Lavandula nimmoi Benth. , Lavandula bipinnate (Roth) Kuntze, Lavandula gibsonii J. et al. Graham, Lavandula hasikensis A. G. FIG. Mill. , Lavandra sublepidota Rec. f. Fabrica subspecies, such as Lavandula atriplicifolia Bemth. , Lavandula erythraeae (Chiov.) Cufod. And one or more combinations of flowers, leaves and stems of Sabaudia subsp.

  The lavender selected in the preceding paragraph is extracted with hot water to obtain an extract.

  Set forth in the preceding paragraph of lavender extract as a substrate, Saccharomyces genus Saccharomyces cerecisiae, Saccharomyces bayanus, Saccharomyces boulardii, Saccharomyces bulderi, Saccharomyces carioanus, Saccharomyces cariocus, Saccharomyces chevalieri, Saccharomyces dairenensis, Saccharomyces ellipsoideus, Saccharomyces florentinus, Saccharomyces kluyveri, Saccharomyces martiniae, Saccharomyces norbensis, Saccharomyces paradoxus, Saccharomyces pastorianus, Saccharomyces spencerorum, Saccharomyces turicensis, Saccharomyces unisporus, Saccharomycesuvarum, Saccharomyces zonatus, Saccharomycopsis genus, Candida genus Candida kefyr, Candida bombicola, Candida utilis, Candida saitoana, Zygosaccharomyces the genus Zygosaccharomyces rouxii, Zygosaccharomyces microel Lipsoides, Kluyveromyces genus, Schizosaccharomyces genus Schizosaccharomyces pombe, Torulaspora genus Torulaspora delbrueckii, Pichia genus Pichia anomala, Pichia caribbica, Pseudoxyma genus Pseudoxyma tsukubaensis, or one of yeast Endomyces genus, also 48 hours more than one combination As described above, the fermentation is carried out at a normal temperature with shading.

  The lavender extract fermented solution of the present invention can be obtained by sterile-filtering the supernatant of the fermented solution fermented in the preceding section.

  Lavandula angustifolia Mill. Lavandula angustifolia Medik. Lavandula angustifolia Boiss. Lavandula x intermedia, Lavandula Dentata, Lavandula steochas, Lavandula pedunculate Mill. Lavandula subspecies, Lavandula multifidia, Lavandula canariensis Mill. Lavandula pinnate L .; Lavandula nimmoi Benth. , Lavandula bipinnate (Roth) Kuntze, Lavandula gibsonii J. et al. Graham, Lavandula hasikensis A. G. FIG. Mill. , Lavandra sublepidota Rec. f. Fabrica subspecies, such as Lavandula atriplicifolia Bemth. , Lavandula erythraeae (Chiov.) Cufod. One of the lavenders of Sabaudia subspecies such as one of the flowers, leaves and stems of two or more combinations, or an extract obtained by hot water extraction of a combination of two or more as a substrate, Saccharomyces genus Saccharomyces cerecisiae, Saccharomyces bayanus, Saccharomyces boulardii, Saccharomyces bulderi, Saccharomyces carioanus, Saccharomyces cariocus, Saccharomyces chevalieri, Saccharomyces dairenensis, Saccharomyces ellipsoideus, Saccharomyces floren inus, Saccharomyces kluyveri, Saccharomyces martiniae, Saccharomyces norbensis, Saccharomyces paradoxus, Saccharomyces pastorianus, Saccharomyces spencerorum, Saccharomyces turicensis, Saccharomyces unisporus, Saccharomycesuvarum, Saccharomyces zonatus, Saccharomycopsis genus, Candida genus Candida kefyr, Candida bombicola, Candida utilis, Candida saitoana, Zyg saccharomyces genus Zygosaccharomyces rouxii, Zygosaccharomyces microellipsoides, Kluyveromyces genus, Schizosaccharomyces genus Schizosaccharomyces pombe, Torulaspora genus Torulaspora delbrueckii, Pichia genus Pichia anomala, Pichia caribbica, Pseudoxyma genus Pseudoxyma tsukubaensis, or one of yeast Endomyces genus, also two The material obtained by sterilizing filtration of the supernatant of the fermented broth obtained by fermenting at least room temperature for at least 48 hours in a shade is used for cosmetics and medicated cosmetics. It can be blended in a stable state with products, processed foods, soft drinks, health supplement foods, and health supplement drinks.

  Lavender contains essential oil components such as linalyl acetate, linalool, lavandulol, and acts on the autonomic nerves to stimulate the parasympathetic nerves, acts on the brain waves to increase the alpha wave, and exhibits a relaxation effect. In addition, it is a known fact that it has various functions such as an anti-inflammatory action, an anticonvulsant action, a sedative action, and an anxiolytic action.

  In addition, tannins and flavonoids, which are water-soluble components contained in lavender, are known to have functions such as antioxidant action and antibacterial action.

  Lavender having these actions is a plant widely used not only in the fields of cosmetics and cosmeceuticals, but also in the field of aromatherapy, and includes cosmetics, cosmeceuticals, processed foods, soft drinks, health supplements, health In the health and beauty fields, such as supplemental beverages, high functionality is a plant that has already been evaluated.

  In the present invention, by fermenting yeast using this highly functional lavender extract as a substrate, in addition to various components contained in lavender, many amino acids, organic acids, and vitamins will be contained. A highly functional material can be obtained.

  Hereinafter, embodiments of the present invention will be described.

  Lavandula angustifolia Mill. Lavandula angustifolia Medik. Lavandula angustifolia Boiss. Lavandula x intermedia, Lavandula Dentata, Lavandula steochas, Lavandula pedunculate Mill. Lavandula subspecies, Lavandula multifidia, Lavandula canariensis Mill. Lavandula pinnate L .; Lavandula nimmoi Benth. , Lavandula bipinnate (Roth) Kuntze, Lavandula gibsonii J. et al. Graham, Lavandula hasikensis A. G. FIG. Mill. , Lavandra sublepidota Rec. f. Fabrica subspecies, such as Lavandula atriplicifolia Bemth. , Lavandula erythraeae (Chiov.) Cufod. Among the lavenders of Sabaudia subspecies, such as Lavandula angustifolia Mill. Buds, leaves and stems are boiled in warm or hot water at 60 to 80 ° C. for 60 minutes.

  In the step of the preceding paragraph, Lavandula angustifolia Mill. After boiling the flower, leaf, and stem of, the heat is reduced to about 60 ° C. and simmered for 3 hours.

  The lavender flower, leaf and stem extract boiled in the preceding paragraph is cooled to about 40 ° C., added to a fermentation tank of Saccharomyces cerecisiae which has been cultured in advance, and further fermented and cultured for 48 hours under room temperature light-shielded conditions.

  After fermentation, the material of the present invention can be obtained by sterile-filtering the supernatant of the Saccharomyces cerevisiae culture to which lavender flowers, leaves, and stem extracts have been added.

  INDUSTRIAL APPLICATION This invention is utilized in the industry which manufactures cosmetics, medicated cosmetics, processed foods, soft drinks, health supplement foods, and health supplement drinks.

Claims (4)

A material for cosmetics and medicinal cosmetics using a fermented liquid obtained by fermenting yeast using lavender extract as a substrate. Processed foods, soft drinks, health supplement foods, and materials for health supplement drinks using fermented liquids obtained by fermenting yeast using lavender extract as a substrate. 2. Cosmetics and cosmeceuticals containing the cosmetics and cosmeceutical materials obtained in claim 1. The processed food, soft drink, health supplement food, health supplement drink obtained in claim 2.