JP2023124727A - hair treatment agent - Google Patents

Abstract

To provide an active ingredient of hair cosmetics or hair restorers which is made from a natural product and has high biological safety, and moisturizes and sets the hair.SOLUTION: A fermented product of a plant belonging to Hemerocallis or a fermented product of Coix lacryma-jobi var. ma-yuen belonging to Coix lacryma-jobi is used as an active ingredient of hair cosmetics.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to an active ingredient of a hair cosmetic having a hair moisturizing effect and the like.

In recent years, not only the skin, but also the hair, due to factors such as sunlight (ultraviolet rays), chemical substances (nitrogen compounds, sulfur compounds, etc.) contained in exhaust gas, etc., dryness, aging, etc. It has become clear.

Various moisturizing agents (natural moisturizing factor [NHF], glycerin, polyhydric alcohol, sodium lactate, etc.) and antioxidants (vitamin E, astaxanthin, polyphenols, etc.) have been proposed so far, but they are derived from natural products and are safe. Ingredients that have a high moisturizing effect and sufficiently improve the moisture and manageability of hair have not been known.

In view of the problems of the prior art, the present inventors conducted extensive research to discover new active ingredients for hair derived from natural products. As a result, it was found that a fermented product of a plant belonging to the genus Hemerocallis or a fermented product of Coix lacryma-jobi belonging to the genus Coix lacryma-jobi has an excellent hair moisturizing effect.

For example, Patent Document 1 discloses that a fermented product of a plant belonging to the genus Hemerocallis has an anti-inflammatory effect on the skin, and Patent Document 2 discloses that a fermented product of adlay has a whitening effect and the like. However, it was not known that these fermented products have a moisturizing effect on hair.
Japanese Patent Application Laid-Open No. 2008-050326 Japanese Patent Application Laid-Open No. 2010-138139

The present invention also provides a hair moisturizer containing, as an active ingredient, a fermented product of a plant belonging to the genus Hemerocallis or a fermented product of Coix lacryma-jobi belonging to the genus Coix lacryma-jobi.
The present invention also provides a hair cohesion improving agent containing, as an active ingredient, a fermented product of a plant belonging to the genus Hemerocallis or a fermented product of Coix lacryma-jobi belonging to the genus Coix lacryma-jobi.

The present invention provides hair that moisturizes and improves manageability by using, as an active ingredient, a fermented product of a plant belonging to the genus Hemerocallis or a fermented product of Coix lacryma-jobi belonging to the genus Coix lacryma-jobi. Cosmetics can be provided.

FIG. 1 is a diagram showing the hair moisture retention effect of the fermented product according to the present invention. FIG. 2 is a diagram showing the hair moisture retention effect of the fermented product according to the present invention. FIG. 3 is a diagram showing the effect of the fermented product according to the present invention on improving the manageability of hair. FIG. 4 is a diagram showing the effect of the fermented product according to the present invention on improving the manageability of hair.

The present invention will be described in detail below.
Plants belonging to the genus Hemerocallis used in the present invention include, for example, Hemerocallis fulva var. kwanso, Hemerocallis fulva var. fulva, Hemerocallis fulva var. littorea, and Hemerocallis fulva var. longituba), forget-me-nots (Hemerocallis fulva) such as Hemerocallis fulva var. Hemerocallis mirror), Hemerocallis lilioasphodelus var. yezoensis, Hemerocallis dumortieri var. esculenta, Hemerocallis citrina var. vespertina, or Hemerocallis plicata.

Next, the "coix seed" used in the present invention will be described below. First, "coix lacryma" is a plant belonging to the genus Coix lacryma-jobi of the Poaceae family, and is widely used for medicinal and edible purposes. In the present invention, when pearl barley seeds are used, it is possible to use both shelled and shelled pearl barley seeds. , It may be either a high-temperature or high-pressure processed product of powder, etc., and in any case, a fermented product that is equivalent to and has a stronger skin physiological activity than the original pearl barley seed is obtained, but storage stability as a raw material and From the viewpoint of extraction/fermentation efficiency, it is preferable to use a powder obtained by pulverization or crushing, or a high-temperature/high-pressure processed product thereof, in both cases of shelled and shell-removed products.

When obtaining a fermented product by a microorganism (yeast, lactic acid bacteria, Aspergillus or Bacillus subtilis) using a plant belonging to the genus Forget-me-not, the fermented part of the plant is not particularly limited. , rhizomes, seeds (grains) and the like can be used, but it is preferable to use flower parts including petals and buds or the whole plant including flower parts.

When obtaining a fermented product by microorganisms (yeast, lactic acid bacteria, Aspergillus or Bacillus subtilis) using adlay, there is no particular limitation on the fermented part of the plant, such as the whole plant, leaves, roots, stems, seeds (grains), etc. Although any suitable site can be used, the use of seeds or whole plants containing seeds is preferred.

When performing fermentation, it can be performed as follows, for example. First, as a resource for fermentation, a plant of the genus Forget-me-not or Coix seed per se (hereinafter sometimes referred to as a plant body) may be used, or an extract obtained by extracting the plant body with an appropriate medium may be used. may Moreover, when using an extract, it is also possible to carry out fermentation while containing the plant body without removing the plant body to be extracted by solid-liquid separation. Here, the plant body used as a resource for fermentation may be fresh or previously dried or semi-dried. As for the shape, it is also possible to use the sampled one as it is.

When fermentation is performed using a plant body as a resource, the plant body is first suspended in a solvent. Solvents for suspending the plant include water or water and lower alcohols (methanol, ethanol, isopropanol, etc.) or glycols (ethylene glycol, 1,3-propanediol, 1,3-butylene glycol, 1,3-butylene glycol, 2-pentanediol, glycerin, etc.) can be used. In addition, sugars such as glucose, fructose and sucrose may be added to these solvents. Here, the mixing ratio of the plant body and the solvent is generally in the range of 1:1 to 1:100, preferably 1:10 to 1:50 in terms of the dry weight of the plant body.

When a plant extract is used as a fermented resource, the extract is prepared by preliminarily washing and drying the parts to be extracted, such as flower parts (petals, buds, etc.), if necessary. It is possible to adopt a method of finely chopping or pulverizing and contacting with an extraction solvent by an appropriate means such as immersion method or countercurrent extraction method. Alternatively, a supercritical extraction method may be used.

Examples of extraction solvents include water; lower alcohols such as methanol, ethanol and propanol; higher alcohols such as oleyl alcohol, stearyl alcohol and octyldodecanol; Esters such as ethyl acetate, butyl acetate, methyl propionate and glyceryl trioctanoate; Ketones such as acetone and methyl ethyl ketone; Ethers such as ethyl ether, isopropyl and ether; Hydrocarbon solvents and the like can be mentioned, and they can be used alone or in combination of two or more.

When a mixed solvent is used, the mixing ratio is, for example, 1:1 to 25:1 by volume (hereinafter the same) for a mixed solvent of water and ethyl alcohol, and 1:1 for a mixed solvent of water and glycerin. It is preferably in the range of 1 to 15:1, or in the case of a mixed solvent of water and 1,3-propanediol or 1,3-butylene glycol, it is in the range of 1:1 to 15:1. When a solvent other than water or a mixed solvent of water and a solvent other than water is used as the extraction solvent, the solvent other than water is once distilled off by an operation such as concentration before proceeding to the fermentation step, and then solidified. It may be redissolved in water or diluted with water to a concentration of about 0.01 to 10% as a resource for fermentation.

Microorganisms used for fermentation of the suspension or extract solution prepared as described above include the following.

Examples of lactic acid bacteria used for fermentation include lactic acid bacteria belonging to the genus Lactobacillus, such as Lactobacillus plantarum, L. brevis, Lactobacillus casei, and Lactobacillus delbrueckii; Carnobacterium divergens, Carnobacterium piscicola and other lactic acid bacteria of the genus Carnobacterium; Leuconostoc mesenteroides, Leuconostoc lactis, Leuco Lactic acid bacteria of the genus Leuconostoc, such as Leuconostoc citreum; Lactic acid bacteria of the genus Streptococcus, such as Streptococcus faecalis and Streptococcus pyogenes; Enterococcus caseliflavus, Enterococcus sulphureus Mouse (Enterococcus lactic acid bacteria of the genus Enterococcus such as sulfreus; lactic acid bacteria of the genus Lactococcus such as Lactococcus plantarum; Lactococcus rafinolactis; Weissella confusa, Weissella kandleri, etc. lactic acid bacteria of the genus Veythera; lactic acid bacteria of the genus Atopobium such as Atopobium minutum and Atopobium parvulus; lactic acid bacteria of the genus Vagococcus such as Vagococcus fluvialis and Vagococcus salmoninarum fungus Lactic acid bacteria belonging to the genus Pediococcus such as Pediococcus damnosus and Pediococcus pentosaceus.

In the present invention, yeast includes, for example, Saccharomyces cerevisiae, Saccharomyces awamori, Saccharomyces chevalieri, Saccharomyces carlsbergensis, Saccharomyces bayonus and the like. yeast of the genus Galactomyces, yeast of the genus Torulaspora such as Torulaspora delbruekii, Torulaspora fermentati, Torulaspora rosei, Zygosaccharomyces rouxii, Zygosaccharomyces Yeast of the genus Zygosaccharomyces such as Zygosaccharomyces soya, Zygosaccharomyces sake, Zygosaccharomyces miso, Zygosaccharomyces lactis, Candida versatilis, Candida etchellsii ), Candida kefyr, Candida sake, Candida scottii, Aureobasidium pullulans, Aureobasidium mansonii , Aureobasidium microstictum and other yeasts belonging to the genus Aureobasidium. The yeast according to the present invention may be any of sake yeast, wine yeast, beer yeast, yeast derived from plant flowers (rose, lily, cherry, etc.), and yeast derived from the sea.

Examples of koji molds used for fermentation include yellow koji molds such as Aspergillus oryzae, Aspergillus flavus, Aspergillus polyoxogenes, Aspergillus sojae, Aspergillus awamori, Aspergillus black aspergillus such as Aspergillus kawauchii, Aspergillus usami and Aspergillus niger; red aspergillus such as Monascus anka and Monascus pilosus;

Examples of Bacillus subtilis used for fermentation include Bacillus natto, Bacillus subtilis, Bacillus circulans and the like.

When the suspension or extract described above is fermented with microorganisms, it is necessary to sterilize the suspension or extract before the fermentation process to remove germs that hinder fermentation. As a method for sterilizing and removing various germs, a method may be used in which the fermented material is washed in advance with sterilizing ethanol or the like and then suspended in a sterile solvent such as sterile water. The turbid liquid may be sterilized by heat sterilization or the like. As the heat sterilization treatment, there is an autoclave sterilization method in which the suspension is heated at 120 to 130 ° C. for 10 to 20 minutes, and an intermittent sterilization that repeats holding at 80 to 90 ° C. for 60 to 120 minutes once a day for 2 to 3 days. Heat sterilization methods such as the method are commonly used.

The sterilized suspension is placed in a fermentation tank, inoculated with microorganisms and fermented. A proper amount of microorganisms to be inoculated is 10 ⁷ to 10 ⁸ cells/mL. Even if the amount of inoculum exceeds the above range, the progress time of fermentation hardly changes.

Fermentation temperature is generally in the range of 5 to 50° C., preferably 20° C. to 40° C., which is the optimum growth temperature for each microorganism (for example, 30° C. to 40° C. for lactic acid bacteria, 25° C. to 30° C. for yeast). is in the range of Fermentation days are generally in the range of 1 to 10 days, preferably 2 to 5 days at the optimum temperature. If the number of days for fermentation is shorter than the above general range, the fermentation will not be carried out sufficiently and the efficacy of the fermented product will tend to decrease. In addition, coloring and an increase in fermented odor are caused, which are both undesirable.

When preparing an extract from a plant belonging to the genus Forget-me-not or pearl barley, a hydrolysis treatment may be carried out in order to improve its stability, efficacy and the like. Also, when preparing a fermented product, the above suspension or extract solution is used before or at the same time as the inoculation of microorganisms so that the components of the target use site can be used more effectively as a resource for microorganisms. may be subjected to hydrolysis treatment. Treatment methods for hydrolysis include treatment with acid, alkali or enzymes.

When the hydrolysis treatment is performed using an enzyme, at least one enzyme selected from proteolytic enzymes, amylolytic enzymes, pectic degrading enzymes, fibrinolytic enzymes, and lipolytic enzymes can be used as the enzyme. .

Examples of proteases include actinases such as actinase, pepsins such as pepsin, trypsins such as trypsin and chymotrypsin, papains such as papain and chymopapain, and peptidases such as glycylglycine peptidase, carboxypeptidase, and aminopeptidase. , bromelain and the like can be used.

Examples of amylolytic enzymes that can be used include α-amylase, β-amylase, glucoamylase, β-galactosidase, and the like.

Examples of pectinase include pectin depolymerase, pectin demethoxylase, pectin lyase, pectinesterase, polygalacturonase, and the like.

Examples of fibrinolytic enzymes that can be used include cellulase, hemicellulase, agarase, mannase, chitinase, chitosanase, carrageenase, arginase, fucoidanase, inulase, xylanase, and ligninase.

For example, lipase, phospholipase, etc. can be used as the lipolytic enzyme.

The amount of the enzyme used is preferably 0.01 to 10% by weight in total, more preferably 0.1 to 1.0% by weight, based on the solid content of the forget-me-not plant or Coix seed in the suspension. Alternatively, the total amount is preferably 0.001 to 5% by weight, more preferably 0.01 to 0.5% by weight, based on the solid content of the forget-me-not plant extract. As for the treatment conditions such as temperature and time, if the enzyme treatment is performed before fermentation, it is preferable to perform the treatment at about the optimum temperature for each enzyme for 1 to 24 hours. , the same conditions as for the fermentation described above apply.

After completion of the above fermentation, the fermented liquid is heat sterilized at 70 to 100° C. for about 10 to 120 minutes to sterilize the microorganisms or, if enzyme treatment is used in combination, to sterilize the microorganisms and deactivate the enzymes. After applying, the liquid phase is separated as it is, or generally and preferably by solid-liquid separation means such as filtration or centrifugation, and if necessary, the pH is adjusted to pH 6 to 8, which is the pH range of ordinary cosmetics. and, if necessary, it is diluted or concentrated to an appropriate concentration, and then used as a raw material for cosmetics. In some cases, the liquid phase after solid-liquid separation may be pulverized by a conventional method such as a spray drying method or a freeze-drying method and blended into the top cosmetic.

The extract prepared as described above may be adjusted to a pH of 3 to 8 and then used as it is as a compounding agent for external skin preparations, or may be used at a desired concentration by concentration under reduced pressure or the like. You can Also, the extract may be dried by a conventional method such as a spray drying method.

The hair cosmetic or hair restorer (including quasi-drugs) containing the extract of the present invention may be, for example, in any dosage form such as milky lotion, cream, lotion, etc. It may be a hair restorer, or a cosmetic or hair restorer for conditioning hair after washing.

The amount of the extract of the present invention to be blended is preferably 0.00001 to 0.5% by weight (solids weight %) as a solid content of each extract when it is blended in an external skin preparation for skin care.

When blending the fermented product of the present invention into a hair cosmetic or hair restorer (cosmetics, quasi-drugs), ingredients used in the hair cosmetic or hair restorer, such as oily ingredients, surfactants (synthetic, natural material), moisturizing agents, thickeners, emulsifiers or emulsifying aids, preservatives/bactericidal agents, powder components, ultraviolet absorbers, antioxidants, hair growth or hair loss prevention and improvement agents, other physiologically active ingredients, etc. They can be appropriately blended as needed. In addition, the fermented product of the present invention may be combined with other physiologically active ingredients and blended into a hair cosmetic or hair restorer as long as the effectiveness and characteristics of the fermented product of the present invention are not impaired.

Examples of oily components include olive oil, jojoba oil, castor oil, soybean oil, rice oil, rice germ oil, coconut oil, palm oil, cacao oil, meadowfoam oil, shea butter, tea tree oil, and avocado oil. , macadamia nut oil, bergamot oil, lavender oil, rose oil, bergamot oil, chamomile oil and other plant-derived squalane; vitamin A oil; animal-derived oils and fats such as mink oil and turtle oil; beeswax, Waxes such as carnauba wax, rice wax and lanolin; Hydrocarbons such as liquid paraffin, petrolatum, paraffin wax and squalane; Fatty acids such as myristic acid, palmitic acid, stearic acid, oleic acid, isostearic acid and cis-11-eicosenoic acid. Higher alcohols such as lauryl alcohol, cetanol, pantothenyl alcohol, and stearyl alcohol; synthesis of isopropyl myristate, isopropyl palmitate, butyl oleate, 2-ethylhexylglyceride, higher fatty acid octyldodecyl (octyldodecyl stearate, etc.), etc. Examples include esters and synthetic triglycerides.

Examples of surfactants include polyoxyethylene alkyl ethers, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, polyoxyethylene hydrogenated castor oil, Nonionic surfactants such as polyoxyethylene sorbitol fatty acid esters; fatty acid salts, alkyl sulfates, alkylbenzene sulfonates, polyoxyethylene alkyl ether sulfates, polyoxyethylene fatty amine sulfates, polyoxyethylene alkylphenyl ether sulfates , polyoxyethylene alkyl ether phosphate, α-sulfonated fatty acid alkyl ester salt, anionic surfactants such as polyoxyethylene alkylphenyl ether phosphate; quaternary ammonium salts, primary to tertiary fatty amine salts, Cationic surfactants such as trialkylbenzylammonium salts, alkylpyridinium salts, 2-alkyl-1-alkyl-1-hydroxyethylimidazolinium salts, N,N-dialkylmorphonium salts, polyethylenepolyamine fatty acid amide salts; N , N-dimethyl-N-alkyl-N-carboxymethylammoniobetaine, N,N,N-trialkyl-N-alkyleneammoniocarboxybetaine, N-acylamidopropyl-N',N'-dimethyl-N' Amphoteric surfactants such as -β-hydroxypropylammoniosulfobetaine and the like can be used.

Examples of emulsifiers and/or emulsifying aids include stevia derivatives such as enzyme-treated stevia, saponin or derivatives thereof, casein or salts thereof (such as sodium), complexes of sugar and protein, sucrose or its esters, lactose, soybean-derived Water-soluble polysaccharides, complexes of soybean-derived protein and polysaccharides, lanolin or its derivatives, cholesterol, stevia derivatives (stevia enzyme-treated products, etc.), silicates (aluminum, magnesium, etc.), carbonates (calcium, sodium, etc.), saponins and Derivatives thereof, lecithin and its derivatives (hydrogenated lecithin, etc.), lactic acid bacteria fermented rice, lactic acid bacteria fermented germinated rice, lactic acid bacteria fermented grains (barley, beans, cereals, etc.) and the like can also be blended.

Moisturizers include, for example, glycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, polyethylene glycol, sorbitol, xylitol, sodium pyrrolidone carboxylate, and sugars such as trehalose and raffinose, and mucopolysaccharides ( For example, hyaluronic acid and its derivatives, hyaluronic acid fermentation broth, chondroitin and its derivatives, heparin and its derivatives, etc.), elastin and its derivatives, collagen and its derivatives, collagen peptides, NMF-related substances, lactic acid, urea, higher fatty acid octyldodecyl , seaweed extract, estradiol, various amino acids and their derivatives.

Examples of thickening agents include alginic acid, agar, carrageenan, fucoidan, and other brown algae, green algae, or red algae-derived components; pectin, polysaccharides, such as aloe polysaccharide; gums, such as tragacanth gum, locust bean gum, xanthan gum, and guar gum; Cellulose derivatives such as methylcellulose, hydroxyethylcellulose, hydroxypropylcellulose; synthetic polymers such as carboxyvinyl polymer, alkyl-modified carboxyvinyl polymer, polyvinyl alcohol, polyvinylpyrrolidone, acrylic acid/methacrylic acid copolymer; hyaluronic acid and its derivatives ; polyglutamic acid and its derivatives, polyacrylic acid, and the like.

Anti-inflammatory agents include allantoin, dipotassium glycyrrhizinate, monoammonium glycyrrhizinate, β-glycyrrhetinic acid, stearyl glycyrrhetinate, ε-aminocaproic acid, d-camphor, dl-camphor, zinc oxide, panthenol, pyridoxine hydrochloride, and riboflavin. or derivatives thereof.

Examples of antiseptic/bactericidal agents include urea; paraoxybenzoic acid esters such as benzoic acid or its salts, methyl parahydroxybenzoate, ethyl parahydroxybenzoate, propyl parahydroxybenzoate, and butyl parahydroxybenzoate; phenoxyethanol, dichlorophene, and hexachlorophene. , chlorhexidine hydrochloride, benzalkonium chloride, salicylic acid, sodium salicylate, zinc pyrithione, benzalkonium chloride, ethanol, undecylenic acid, phenols, alkylisoquinolinium bromide, resorcinol, jamal (imidazodenyl urea), isopropylmethyl Phenol, triclosan, trichlorocarbanide, trichlorohydroxydiphenol ether, hinokitiol, 1,2-pentanediol, propanediol, concentrated benzalkonium chloride solution 50, essential oils such as peppermint oil and eucalyptus oil, dry distillation of bark, radish Fermented liquor, ethanol derived from plants such as sugar cane and corn, and 1,3-butylene glycol.

Cell activators include pantothenyl alcohol, menthol, dl-menthol, and γ-oryzanol.

Anti-acne agents include sulfur, salicylic acid or its salts, photosensitizer No. 201, pyridoxine dicaprylate and the like.

Powder components include, for example, sericite, titanium oxide, talc, kaolin, bentonite, zinc oxide, magnesium carbonate, magnesium oxide, zirconium oxide, barium sulfate, anhydrous silicic acid, mica, nylon powder, polyethylene powder, silk powder, There are cellulosic powders, powders of grains (rice, wheat, corn, millet, etc.), and powders of beans (soybeans, adzuki beans, etc.).

UV absorbers include, for example, ethyl para-aminobenzoate, ethylhexyl paradimethylaminobenzoate, amyl salicylate and derivatives thereof, 2-ethylhexyl para-methoxycinnamate, octyl cinnamate, oxybenzone, 2,4-dihydroxybenzophenone, 2-hydroxy-4 -Methoxybenzophenone-5-sulfonate, 4-tert-butyl-4-methoxybenzoylmethane, 2-(2-hydroxy-5-methylphenyl)benzotriazole, urocanic acid, ethyl urocanate, aloe extract, etc. .

Examples of antioxidants include carotenoids such as butylhydroxyanisole, butylhydroxytoluene, propyl gallate, astaxanthin, vitamin E and derivatives thereof (e.g., tocopherol acetate, tocopherol nicotinate), vitamin A and derivatives thereof (palmitic acid retinol, etc.).

Agents for preventing or improving hair growth or hair loss include minoxidil, cyproterone acetate, pentadecanoic acid glyceride, 6-aminobenzylpurine (cytopurine), adenosine, trans-3,4′-dimethyl 3-hydroxyflavanone (t-flavanone). , assembly extract, kujin extract, hinokitiol, photosensitizer, pantothenic acid and its derivatives, vitamin E and its derivatives, nicotinic acid derivatives (nicotinamide, etc.), carpronium chloride, female hormones (ethinyl estradiol, estrone, etc.), salicylic acid, glycyrrhizin Dipotassium acid, hinokitiol, benzalkonium chloride, isopropylmethylphenol, l-menthol, pyridoxine hydrochloride (vitamin B6), thioxolone, camphor, resorcin, root extract of Tamasakitsutsurugi, bis-type alkaloid obtained from Tamasakitsutsutsufuji, licorice extract, gypsy flower extract, chamomile extract, fermented royal jelly, fermented lotus seed, ginkgo biloba extract, Paldarco bark extract, gentian extract, panax ginseng extract, soymilk fermented liquid, Salicornia extract, bamboo shoot extract, kudzu root extract, burdock extract, honey kelp extract , clove extract, collagen, amino acids, vitamins, and the like, and any one or more of them may be blended.

Furthermore, it is also possible to use together the components derived from natural products, such as the following plants or microorganisms. For example, collagen or its hydrolyzate, yeast extract or hydrolyzate, lactic acid bacteria culture, gramineous plant, cruciferous plant, camellia plant, rosaceous plant, peonies plant, citrus family plant, Amaraceae plant, eelgrass plants, leguminous plants, Asteraceae plants, leguminous plants, mallow plants, Gentian plants, Labiatae plants, Lotus plants, Cucurbitaceous plants, Araliaceae plants, Solanaceous plants, Bignoniaceae plants, Actinidia plants , Moraceae plants, Iridaceae plants, Bellflowers plants, Oleaceae plants, Actinidia plants, Moraceae plants, buckthorn plants, Orchidaceae plants, Anacardiaceae plants, Garcinae plants, Valenciaceae plants, Rutaceae plants, Myrtaceae An extract or hydrolyzate or fermented product thereof from one or more plants selected from the family plants of the family Liliaceae, plants of the family Crassulaceae, plants of the Cupressaceae family, plants of the Convolvulaceae family, and plants of the family Astragalus family, Laminaceae, Myrrhaceae and one or more seaweed extracts, hydrolysates, or fermented products thereof selected from any of Ulna family, jellyfish (self-lysed products such as moon jellyfish and Echizen jellyfish), hydrolysates or fermented products of hyaluronic acid, and royal jelly or its hydrolyzate or fermented product.

Ingredients derived from plants of the Gramineae family include, in particular, rice leaf hydrolysates, rice extract hydrolysates, rice bran extract hydrolysates, sprouted brown rice hydrolysates, fermented rice liquor, sake lees extracts derived from sake, madake bamboo or Moso bamboo shoot skin extract is preferred. Moreover, as the cruciferous plant, extracts of seeds of Chinese cabbage, Chinese mantle or Chinese mussel, or their hydrolysates or fermented products are particularly preferable. In addition, as components derived from plants of the Camellia family, green tea (Yabukita, Samidori, Asahi, Gokou, Ujimidori, Kyomidori, Ujihikari, Samidori, Benifuuki, etc.) and black tea (Darjeeling, Assam, Saeron, Earl, etc.) gray, nectarine black tea, etc.) are preferred. The Rosaceae plant-derived component is preferably a damask rose flower extract, peach flower, leaf or immature fruit extract, strawberry flower extract, cherry blossom or leaf extract. Moreover, as the Peonaceae plant-derived component, extracts of Peonies roots or flowers and Peony flower extracts are preferable. In addition, Salicornia extract is particularly preferable as the component derived from a plant of the family Amaranthaceae. In addition, extracts of eelgrass or eelgrass are particularly preferable as the component derived from a plant of the eelgrass family. As the leguminous plant-derived component, white soybean or black soybean extract or its hydrolyzate, soy milk fermented liquid, adzuki bean extract, red clover extract, and kudzu root extract are particularly preferable. Moreover, burdock root extract, sunflower sprout extract, red rose extract, arnica extract, or chamomile flower extract are particularly preferable as components derived from plants of the Asteraceae family. As the mallow plant-derived component, fermented products of hibiscus, Mukuge or Hibiscus are preferred. A gentian extract is preferable as the component derived from a Gentiana plant. Moreover, as a labiatae plant, a perilla extract and an extract of purple kibu fruit are preferable. Lotus flower or lotus seed extracts or lotus seed fermented products are particularly preferable as the lotus plant-derived component. As the cucurbitaceous plant-derived component, luffa extract is particularly preferred. As the Araliaceae plant-derived component, an extract or fermented product of Panax ginseng is preferable. Solanaceous plant-derived components include extracts of eggplant (long eggplant, water eggplant, rice eggplant, Kamo eggplant, etc.). Pau d'Arco bark extract is preferred as the plant-derived component of the family Bignoniaceae. An immature kiwi extract is preferable as the component derived from Actinidia family plants. The mulberry plant-derived component is preferably a mulberry extract, a mulberry fruit extract, a fig fruit or bark extract. Jujube fruit extract is preferable as the component derived from a plant of the buckthorn family. Moreover, saffron is preferable as the component derived from a plant of the family Iridaceae. As the plant-derived component of the Bellflower family, an extract or hydrolyzate of the root of Licorice ginseng is preferable. Mango fruit extract is particularly preferable as the component derived from Anacardiaceae plant. A mangosteen fruit extract is particularly preferable as the component derived from a plant belonging to the Fukugiaceae family. A cherimoya fruit extract is preferable as the valenciaceae plant-derived component. Rutaceae plant-derived components include Satsuma mandarin orange, bergamot fruit extract, grapefruit or Banpeiyu fruit (including immature fruit) extract, flavonoids and their glycosides contained in plants such as grapefruit or Hassaku. An extract or a Japanese pepper seed extract is preferred. The Liliaceae plant-derived component is preferably an extract of Casablanca, Madonna Lily, or Lilium lily. As the Crassulaceae plant-derived component, an extract or fermented product of Rhodiola rosea (Rhodiola rosea) is particularly preferred. A jasmine flower extract is particularly preferred as the component derived from a plant of the Oleaceae family. As a plant of the Cupressaceae family, a common juniper fruit extract is particularly preferable. A guava leaf extract is particularly preferable as the myrtaceae plant-derived component. As an orchidaceous plant, an extract of silane root (white and white) is particularly preferable. The convolvulaceae plant-derived component is preferably a sweet potato extract or its fermented product, or an extract of sweet potato shochu lees or its fermented product. As the component derived from seaweed of the family Laminariaceae, kelp extract is particularly preferred, as the component derived from seaweed of the family Myrrhaceae, eucheuma euchelyptus extract is preferred, and as the component derived from seaweed of the family Ulvaaceae, sea lettuce extract is particularly preferred. Funori extract is particularly preferable as the component derived from seaweed of the Funoriaceae family.

Next, the present invention will be described in more detail with production examples, formulation examples, and test examples, but the present invention is not limited thereto. In the following, all parts mean parts by weight, and all percentages mean weight %.

Production example 1. Preparation of fermented product (1)
150 g of finely chopped flower parts of Licorice japonicum were mixed with 1500 g of purified water, extracted at 40° C. for 3 hours, heated at 80° C. for 1 hour, and the obtained extracted suspension was sterilized by heating. This extract suspension was inoculated with 10 ⁸ cells/mL of yeast (Saccharomyces cerevisiae) and statically cultured at 30° C. for 3 days under a nitrogen stream. After completion of the cultivation, heat sterilization was performed, and the culture solution was filtered, deodorized and decolorized to obtain 1160 g of brown transparent yeast fermented product solution (solid concentration: 3.71%).

Production example 2. Preparation of fermented product (2)
1158 g of a yeast fermented product solution (solid concentration: 3.69%) was obtained in the same manner as in Production Example 5 except that Licorice licorice was used in place of Licorice licorice in Production Example 1.

Production example 3. Preparation of fermented product (3)
In the same manner as in Production Example 5 except that yeast (Candida versatilis) was used in place of Saccharomyces cerevisiae in Production Example 1, 1203 g of a fermented yeast solution (solid concentration: 3.76%) was obtained.

Production example 4. Fermentation preparation (4)
1120 g of a fermented yeast solution (solid concentration: 3.74%) was obtained in the same manner as in Production Example 5, except that Daylily daylily was used in place of the daylily in Production Example 1.

Production example 5. Fermentation preparation (5)
After extracting 1500 g of purified water at 40° C. for 3 hours to 150 g of finely chopped flower parts of Licorice japonicum, the resulting extracted suspension was sterilized by heating. This extract suspension was inoculated with 10 ⁸ cells/mL of lactic acid bacteria (Lactobacillus plantarum) and statically cultured at 37° C. for 3 days under a nitrogen stream. After completion of the cultivation, heat sterilization was performed, and the culture solution was filtered, deodorized and decolored to obtain 1123 g of a brown transparent solution (solid concentration: 4.01%).

Production example 6. Fermentation preparation (6)
In the same manner as in Production Example 1, except for using Licorice licorice instead of Licorice in Production Example 5, 1163 g of a lactic acid fermented product solution (solid concentration: 4.20%) was obtained.

Production example 7. Fermentation preparation (7)
In the same manner as in Production Example 1, except that daylily daylily was used in place of the daylily in Production Example 5, 1208 g of a lactic acid fermented product solution (solid concentration: 4.13%) was obtained.

Production Example 8. Fermentation preparation (8)
In the same manner as in Production Example 1 except that lactic acid bacteria (Leuconostoc lactis) were used in place of Lactobacillus plantarum in Production Example 5, 1133 g of a lactic acid fermented product solution (solid concentration: 4.31%) was obtained.

Production example 9. Fermentation preparation (9)
150 g of finely chopped flower part of Licorice japonicum is mixed with 1500 g of purified water, 1.5 g of cellulase and 1.5 g of pectinase, and after performing extraction and enzymatic decomposition treatment at 40° C. for 3 hours, heated at 80° C. for 1 hour, The enzyme was inactivated. Furthermore, the extract suspension obtained here was heat-sterilized. This extract suspension was inoculated with 108 cells/mL of koji mold (Aspergillus oryzae) and statically cultured at 30°C for 3 days under a nitrogen stream. After culturing, the culture was sterilized by heating, and the culture solution was filtered, deodorized and decolored to obtain 1083 g of a transparent brown Aspergillus fermented product solution (solid concentration: 4.35%). This was diluted 3-fold with purified water to obtain a koji mold fermented product solution.

Production example 10. Fermentation preparation (10)
150 g of finely chopped flower part of Licorice japonicum is mixed with 1500 g of purified water, 1.5 g of cellulase and 1.5 g of pectinase, and after performing extraction and enzymatic decomposition treatment at 40° C. for 3 hours, heated at 80° C. for 1 hour, The enzyme was inactivated. Furthermore, the extract suspension obtained here was heat-sterilized. This extract suspension was inoculated with 10 8 cells/mL of Bacillus subtilis (Bacillus nutto) and statically cultured at 30° C. for 3 days under a nitrogen stream. After completion of the cultivation, heat sterilization was carried out, and the culture solution was filtered, deodorized and decolorized to obtain 1233 g of brown transparent Bacillus subtilis fermented product solution (solid concentration: 4.15%). This was diluted 3-fold with purified water to obtain a Bacillus subtilis fermented product solution.

Production Example 11. Fermentation preparation (11)
After removing the husk, 50 g of adlay seeds were pulverized, 950 g of purified water was added to prepare a suspension, and heat sterilization was performed. This suspension was inoculated with 10 ⁷ cells/mL of yeast (Saccharomyces cerevisiae) and statically cultured at 37° C. for 3 days. After culturing, the culture was sterilized by heating, cooled to room temperature, and filtered to obtain 500 g of a fermented coix seed solution (solid concentration: 1.3%).

Production example 12. Fermentation preparation (12)
As a microorganism used for fermentation, instead of yeast (Saccharomyces cerevisiae), lactic acid bacteria (Lactobacillus plantarum) were used in the same manner as in Production Example 10 to obtain 530 g of a fermented coix seed solution (solid content concentration: 1. 5%).

Production example 12. Fermentation preparation (13)
As a microorganism used for fermentation, instead of yeast (Saccharomyces cerevisiae), koji mold (Aspergillus oryzae) was used in the same manner as in Production Example 10 to obtain 496 g of a fermented coix seed solution (solid content concentration: 1.3% ).

Test example 1. Evaluation Test of Moisture Retaining Effect on Hair The fermented product of Production Example 1 was added to purified water so that the final concentration of the solution was 1.0% to prepare Sample 1 of the present invention. In addition, the fermented product of Production Example 11 was added to purified water so that the final concentration as a solution was 1.0% to prepare Sample 2 of the present invention. As a control, instead of the fermented product of Production Example 1 or Production Example 11, a 30% aqueous solution of 1,3-butylene glycol was added to purified water so that the final concentration as a solution was 1%, and the control solution was used. prepared. Next, human hair with a length of about 30 cm was bundled so as to weigh 10 g, and about 1 mL of the present sample 1, the present sample 2 and the control solution were applied by spraying. Taking the weight immediately after application as the initial value of "0.0", the weight was measured over time to determine the amount of change from the initial value. The test was conducted under conditions of temperature: 20°C and humidity: 50%.

The results of Test Example 1 are shown in FIGS.
First, as shown in FIGS. 1 and 2, the hair coated with the present invention sample 1 and the present invention sample 2 showed a moderate weight change and water evaporation was suppressed as compared with the hair coated with the control solution. was confirmed. This indicates that the samples 1 and 2 of the present invention retain the water content of the hair, that is, exhibit a moisturizing effect on the hair and give moisture to the hair.

Test example 2. Evaluation Test for Hair Settability First, a hair cleansing composition (shampoo) having the composition shown in Table 1 was prepared, and a bundle of hair (human hair of about 30 cm in length was bundled to weigh 10 g). ) was washed away.

[Table 1]

Next, after washing, the hair was dried with a dryer for 10 minutes and brushed 10 times using a comb. Specifically, the width at a position 1 to 2 cm from the tip of the hair was measured.

The results of Test Example 2 are shown in Table 2 and FIGS.
[Table 2]

As shown in Table 2, when the hair was washed with the compositions 1 and 2 of the present invention, the spread of the ends of the hair was suppressed and the hair was washed with the comparative composition. It has been shown to improve cohesion.

Formulation example 1. Shampoo [Ingredients] Part Fermented product of Production Example 1 2.0
Sodium laureth sulfate 10.0
Glyceryl monostearate 1.0
Coconut fatty acid diethanolamide 2.0
Polyoxyethylene (40) hydrogenated castor oil 0.5
Benzalkonium chloride 1.0
Stearyl alcohol 2.0
behenyl alcohol 2.0
Dimethicone 3.0
Allantoin 0.1
Dipotassium glycyrrhizinate 0.1
Salicylic acid 0.1
Sodium salicylate 0.1
Tocopherol acetate 0.3
Niacinamide 1.0
Zinc pyrithione 0.3
Benzoic acid 0.2
Triclosan 0.2
Citric acid 0.1
Propylene glycol 2.0
Purified water Amount that makes the total amount 100 parts

Formulation example 2. Shampoo A shampoo having the same composition as in Formulation Example 1 was obtained, except that 2.0 parts of the fermented product of Production Example 2 was used in place of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 3. Shampoo A shampoo having the same composition as in Formulation Example 1 was obtained, except that 2.0 parts of the fermented product of Production Example 3 was used in place of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 4. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 4 was blended in place of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 5. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 5 was blended in place of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 6. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 6 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 7. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 7 was blended in place of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 8. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 8 was blended in place of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 9. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 9 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 10. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 10 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 11. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 11 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 12. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 12 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

Formulation example 13. Shampoo A shampoo similar to that of Formulation Example 1 was prepared, except that the fermented product of Production Example 13 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 1.

[Component] Part Polyoxyethylene lauryl ether sulfate 7.5
Palm kernel fatty acid amide DEA 10.0
Cocamidopropyl Betaine 10.0
Polyquaternium-10 0.1
PPg-25 diethylmonium chloride 1.0
1,3-butylene glycol 3.0
Citric acid 0.2
Edetate 0.2
Fermented product of Production Example 1 2.0
Purified water Amount that makes the total amount 100 parts

Formulation example 14. Shampoo A shampoo similar to that of Formulation Example 13 was prepared, except that the fermented product of Production Example 2 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 13.

Formulation example 15. Shampoo A shampoo similar to that of Formulation Example 13 was prepared, except that the fermented product of Production Example 11 was blended instead of the fermented product of Production Example 1 contained in the shampoo of Formulation Example 13.

Formulation example 16. Hair conditioner [Ingredients] Part Fermented product of Production Example 1 1.0
Polyoxyethylene (10) hydrogenated castor oil 1.0
Distearyldimethylammonium chloride 1.5
Stearyltrimethylammonium chloride 2.0
Glyceryl 2-ethylhexanoate 1.0
Benzalkonium chloride 1.0
Cetanol 3.0
Stearyl alcohol 1.0
Allantoin 0.1
Isopropylmethylphenol 0.1
Dipotassium glycyrrhizinate 0.1
Salicylic acid 0.1
Sulfur 0.5
Alkylisoquinolinium bromide liquid (75%) 0.06
Zinc pyrithione 0.3
Methylparaben 0.1
Triclosan 0.2
Resorcinol 0.1
Purified water Amount that makes the total amount 100 parts

Formulation example 15. Hair Conditioner A hair conditioner having the same composition as in Formulation Example 14 was prepared, except that the fermented product of Production Example 2 was blended instead of the fermented product of Production Example 1 contained in the hair conditioner of Formulation Example 14.

Formulation example 16. Hair Conditioner A hair conditioner having the same composition as in Formulation Example 14 was prepared, except that the fermented product of Production Example 11 was blended instead of the fermented product of Production Example 1 contained in the hair conditioner of Formulation Example 14.

Formulation example 17. Hair restorer [Ingredients] part l-menthol 0.8
Dipotassium glycyrrhizinate 0.1
Isopropylmethylphenol 0.1
Fermented product of Production Example 1 2.0
Soy lecithin 0.2
1,3-butylene glycol 10.0
Ethanol 10.0
Tamasakitsutsurafuji extract 0.01
carrot extract 0.1
Bamboo shoot skin extract 3.0
Brown algae extract 3.0
Royal jelly fermented extract 3.0
Burdock extract 3.0
Kudzu root extract 3.0
Purified water Amount that makes the total amount 100 parts

Formulation example 18. Hair restorer A hair restorer having the same composition as in Formulation Example 17 was obtained, except that 2.0 parts of the fermented product of Production Example 11 was used in place of the fermented product of Production Example 1 contained in the hair restorer of Formulation Example 17.

Formulation example 19. Hair growth cream [Ingredients] Part Liquid paraffin 15.0
Vaseline 15.0
Bleached Beeswax 2.0
Fermented product of Production Example 1 2.0
Brown algae extract 0.3
Carboxyvinyl polymer 0.1
Xanthan gum 0.1
Glycerin 5.0
1,3-butylene glycol 2.0
Polyoxyethylene hydrogenated castor oil 3.0
Edetate 0.1
Preservative 0.1
Perfume 0.1
Pigment 0.01
Purified water Amount that makes the total amount 100 parts

Formulation example 20. Hair-restoring cream A hair restorer having the same composition as in Formulation Example 19 was obtained, except that 2.0 parts of the fermented product of Production Example 11 was used in place of the fermented product of Production Example 1 contained in the hair-growth cream of Formulation Example 19. Ta.

Claims (2)

A hair moisturizer containing, as an active ingredient, a fermented product of a plant belonging to the genus Hemerocallis or a fermented product of Coix lacryma-jobi belonging to the genus Coix lacryma-jobi. An agent for improving cohesion of hair containing, as an active ingredient, a fermented product of a plant belonging to the genus Hemerocallis or a fermented product of Coix lacryma-jobi belonging to the genus Coix lacryma-jobi.