JP2526362B2 - Cosmetics - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a cosmetic using ume juice.

[0002]

[Prior Art] Ume came from China and has been popular with many Japanese people for a long time as a garden tree not only for eating but also for viewing. On the other hand, it is known that this plum fruit has a high medicinal action and is widely used as a herbal medicine. Its crude drug names include ume, ume, or ume plum.

[0003] This ume is collected in May, and the collected ume is burned by a fire to dry it. The temperature of the fire at this time is around 40 ° C, and when it is 60% dry, the epidermis has a flaw. Dry it evenly by turning it up and down without touching it. It is known that the ume treated in this way has an antibacterial action, an antifungal action or an antiallergic action.

In addition to this, plum fruits are used for cooling, intestinal regulation, antipyretic and anthelmintic agents, and their effects have been recognized.
Further, as disclosed in Japanese Patent Application Laid-Open No. 63-287727, as excellent properties of plum, it is possible to eliminate spots, freckles, makeup burns or sunburns on the skin, and to impart tension to the skin to smooth it. It is known to be effective.

[0005]

As described above, ume is known to have excellent properties, and in the past, this property has been utilized in various forms within the scope of conventional techniques. However, it has not yet been possible to further improve the excellent properties of ume by applying biotechnology, which has been rarely developed in recent years.

[0006] Therefore, the present invention has been made in view of the above problems, and an object of the present invention is to provide a cosmetic in which the excellent properties of conventional plums are further improved and the functionality thereof is enhanced by the fusion of biotechnology. It is a thing.

[0007]

[Means for Solving the Problems] In order to achieve the above object, the cosmetic of the present invention is prepared by adding sugar consisting of honey to plum juice sterilized using a sterilizing filter filtration method and fermenting this with yeast. It is obtained by removing the protein by increasing the amount of amino acids and then cutting off the molecular weight of 5,000 or more by ultrafiltration treatment, and is characterized in that it is a cosmetic consisting of a fermented liquid of plum juice. .

[0008]

According to the cosmetics of the present invention, the amino acid content is increased by fermenting ume juice with yeast to further improve the properties of ume, which has been conventionally used, and is excellent in that it has never been obtained. It can be effective.
In addition, since the molecular weight of 5000 or more is cut by ultrafiltration, there is no fear of skin irritation.

[0009]

EXAMPLES Examples of the present invention will be described in detail below in accordance with manufacturing steps. In this example, fresh, green, and pre-ripening, hard-flesh, immature plum fruit from Kishu was collected, and the pulp portion from which the seed had been removed from the fruit was squeezed to obtain ume juice. 5% of honey as added sugar is added to make plum juice as a medium. Since all subsequent steps must be performed aseptically, the plum juice is first sterilized. At the time of this sterilization, the conventional method of heating and pressure sterilization by an autoclave is used because this method destroys the tissue of the fruit juice by heating and loses the original good properties of plum. Sterilize by sterilization filter filtration method without adopting.

This sterilizing filter filtration method is performed as follows. First, add 5% honey to plum juice and filter with filter paper to remove the precipitate from plum juice, and then add oat
A sterilized plum juice is prepared by filtering with a 0.45 micrometer filter that has been sterilized by a reeve and removing the bacterial cells in the plum juice.

Next, when fermenting plum juice,
In advance GYP medium (glucose 1%, yeast extract 0.5
%, Polypeptone 0.5%) to cultivate the yeast to increase the number of cells, and then add the yeast cells to the sterilized juice medium and culture the yeast in an incubator at about 30 ° C. To do.
In addition, all of these operations are also performed aseptically.

The ume fruit juice in which the yeast has been cultured in this manner is filtered through a filter paper and a 0.45 filter to remove the bacterial cells, and then the molecular weight of 5000 or more is removed using an ultrafilter to remove skin. Excludes proteins that cause skin irritation. A fermented liquid of plum juice is obtained through the above steps.

The fermented liquid of this ume juice has amino acid contents as shown in the graph of FIG. 1, and when comparing both the unfermented ume juice and the fermented ume juice, the fermentation is higher than that of the unfermented ume juice. It can be seen that plum juice has a significantly higher total amino acid content.

The amount of various amino acids in fermented plum juice compared to unfermented plum juice is 7 mg of arginine and 5 mg of lysine per 100 g of each amino acid.
Histidine 1 mg, phenylalanine 2 mg, tyrosine 1 mg, leucine 3 mg, isoleucine 2 mg, methionine 1 mg, valine 2 mg, alanine 3 mg, glycine 4 mg, proline 3 mg, glutamic acid 14 mg, serine 2 mg, threonine 3 mg, tryptophan 1 mg,
Cystine is 1 mg, and the total amino acid is 55 mg
/ 100g has increased.

Among these amino acids, there are eight types that belong to essential amino acids , isoleucine , leucine, lysine, phenylalanine, methionine, threonine, tryptophan, and valine.
It is impossible to synthesize a sufficient amount from other compounds, and if even one of them is lacking, it will have a great influence on weight retention or growth, resulting in malnutrition. Also, this essential amino acid resembles a constituent component of the skin, and has a function of moisturizing and tensioning the skin.

Therefore, what should be noted in the cosmetics of the present invention is that the amount of this essential amino acid (8 types of isoleucine, leucine, lysine, phenylalanine, methionine, threonine, tryptophan, valine) causes fermentation of plum juice. That is an increase of 19 mg / 100 g.

That is, the excellent properties of ume juice can be further improved by fermenting the ume juice and increasing the amount of amino acids. And, this amino acid can have a further beneficial effect on human skin. Moreover, the functionality of each cosmetic can be further improved by incorporating the cosmetic of the present invention into various cosmetics.

In the graph of FIG. 1, amino acid names are represented by abbreviations, so refer to the correct names shown below. Arginine → arginine, histidine → histidine, phenyl → phenylalanine, isoleucine → isoleucine, methionine → methionine, glutami →
Glutamic acid , threoni → threonine, trypto → tryptophan.

[0019]

EFFECTS OF THE INVENTION According to the cosmetic of the present invention, the excellent properties of ume juice can be improved by fermenting the ume juice, and a highly functional cosmetic can be provided.

[Brief description of drawings]

FIG. 1 is a graph showing a comparison of the amino acid contents of unfermented ume juice and fermented ume juice.

Claims (5)

(57) [Claims] 1. A method comprising the fermentation liquid of plum juice .
That cosmetic. 2. The fermentation liquid is obtained by adding sugar to sterilized plum juice, fermenting it with yeast to increase the amount of amino acids, and then removing proteins by ultrafiltration. Cosmetics according to 1. 3. The cosmetic according to claim 2, wherein the sterilization method is a sterilizing filter filtration method. 4. The cosmetic according to claim 2, wherein the added sugar is honey. 5. The cosmetic according to claim 2, wherein the ultrafiltration treatment is to cut a molecular weight of 5000 or more.