JP4748640B2 - Cosmetic raw material manufacturing method - Google Patents
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Description
本発明は、天然保湿因子（ＮＭＦ＝Natural
Moisturizing Factor）の主成分である天然のアミノ酸を豊富に含んだ保湿効果の高い化粧品原料の製造方法に関するものである。
The present invention provides natural moisturizing factor (NMF = Natural
The present invention relates to a method for producing a cosmetic raw material having a high moisturizing effect and rich in natural amino acids, which are the main components of Moisturizing Factor.
本発明は、天然のアミノ酸を豊富に含んでいるばかりでなく、アルコール独特の香りや刺激を抑えて、人体に対して安全な化粧品原料の製造方法を具現化するものである。 The present invention embodies a method for producing a cosmetic raw material that is not only rich in natural amino acids but also safe for the human body while suppressing the unique scent and irritation of alcohol.
アミノ酸は生体適合性の高さや環境負荷の低さなど様々な特長をもっており、これらの特長を利用して化粧品分野にも幅広く応用され、特にスキンケアの効果が期待されている。 Amino acids have various features such as high biocompatibility and low environmental impact, and these features are widely used in the cosmetics field, and skin care effects are particularly expected.
また、科学的に保湿性が皮膚の健やかさや、潤いのある肌を保つ重要素であり、この保湿性に最も寄与しているのがアミノ酸であることが、明らかにされてきた。 In addition, scientifically, it has been clarified that moisturizing properties are important elements for maintaining healthy skin and moisturized skin, and that amino acids contribute most to the moisturizing properties.
而して、近年、エアコン等による生活環境の低湿度化、ストレスや加齢等による皮膚の保湿力の低下が顕著になってきていることもあり、アミノ酸を保湿成分として用いたスキンケア化粧品が、肌の保水力を補う目的で様々配合され販売されている。 Thus, in recent years, skin care cosmetics using amino acids as moisturizing ingredients have become more prominent due to the reduction in humidity of the living environment due to air conditioners and the like, and the reduction of skin moisturizing power due to stress and aging. It is formulated and sold for the purpose of supplementing the skin's ability to retain water.
しかし、消費者の安全に対する要求が高まり、また自分が敏感肌だと感じている消費者は年々増加傾向にある中にあってさえ、なお、製造工程や安全性が消費者にとって不明瞭であったり、不透明な部分が多いのが現状で、安全で天然のアミノ酸を豊富に含んだ化粧品原料の供給が急務とされてきた。 However, even as consumers' demands for safety increase and the number of consumers who feel that they are sensitive skin is increasing year by year, the manufacturing process and safety are still unclear for consumers. In the current situation, there are many opaque parts, and it has been urgently required to supply cosmetic raw materials that are safe and rich in natural amino acids.
斯くして、日本人の主食である米は安全性の高さが証明されており、その米を主原料とした天然アミノ酸の化粧品原料は数多く開発されており、例えば、特開平７−１０７３３号公報に開示されている。 Thus, rice, which is a staple food for Japanese people, has been proven to be highly safe, and many natural amino acid cosmetic ingredients have been developed using the rice as the main ingredient. For example, Japanese Patent Laid-Open No. 7-10733 has been developed. It is disclosed in the publication.
然しながら、上記開示された従来技術を含めて、微生物の発酵という過程を経ているにもかかわらず、ノンアルコールで天然保湿因子（ＮＭＦ）の主成分である天然のアミノ酸を豊富に含んだ化粧品原料の製造方法を確立したものはない。 However, a cosmetic raw material rich in natural amino acids that are non-alcohol and a main component of natural moisturizing factor (NMF), despite the process of microbial fermentation, including the above disclosed prior art. No manufacturing method has been established.
また、従来の技術のおいては、乳酸菌や酵母を使用することで日本酒と同様な独特の香りが生じてしまうという問題があった。
而して、本発明は、化粧品原料の安全性が問題となっている点や、アルコールの刺激に弱い敏感肌の消費者が増加している点等に配慮して、これらの問題点を解消し、人体に対して安全で、香りが気にならず、更に保湿効果の高い天然のアミノ酸を豊富に含んだ化粧品原料の製造方法を提供することを目的とするものである。 Thus, the present invention solves these problems by taking into account the fact that the safety of cosmetic raw materials has become a problem and the increasing number of consumers with sensitive skin that is vulnerable to alcohol stimulation. The object of the present invention is to provide a method for producing a cosmetic raw material that is safe for the human body, does not bother the scent, and has a high moisturizing effect and is rich in natural amino acids.
上記の目的を達成するための本発明による化粧品原料の製造方法は、麹、蒸米、水を混合して加温し、麹の酵素により米の澱粉の糖化を行って糖液を製造し、得られた糖液に乳酸菌を添加して乳酸菌の育成を行い、糖液との作用により発酵させて乳酸を生成させると共に、製造環境から侵入する野生酵母を死滅させるために、硝酸還元菌を添加して亜硝酸を生成させる第一工程と、前記のように調製された糖液を加えてさらに乳酸発酵を行って乳酸を生成させた後、酵母を添加してアルコール度数１％未満の範囲に発酵させる第二工程からなり、天然アミノ酸を含む保湿効果の高い発酵液とすることを特徴とする。
In order to achieve the above object, a method for producing a cosmetic raw material according to the present invention comprises heating koji, steamed rice, and water to produce sugar solution by saccharifying rice starch with koji enzymes. Lactic acid bacteria are added to the resulting sugar solution to grow lactic acid bacteria, fermented by the action of the sugar solution to produce lactic acid, and nitrate-reducing bacteria are added to kill wild yeast that invades from the production environment. Te a first step of Ru to produce nitrous acid, after generating the lactic acid still perform lactic acid fermentation by adding sugar solution prepared as described above, the yeast in the range of alcohol content less than 1% by the addition of made from the second step of Ru fermented, characterized by a high fermentation liquor moisturizing comprising natural amino acids.
本発明は、ノンアルコールコメ発酵液の製造において、第一工程で麹、蒸米、水を混合して加温し、麹の酵母により米の澱粉の糖化を行って糖液を生成させた後、該糖液に乳酸菌を添加して乳酸菌の育成を行い、前記糖液との作用により発酵させて乳酸を生成させると共に、侵入する酵母の機能を無くすために硝酸還元菌の添加により亜硝酸を生成させ、第二工程においては、この乳酸菌を育成したものに前記のように調製された糖液を加えてさらに乳酸発酵を行い、乳酸発酵完了後、酵母を添加してアルコール度数１％未満の範囲に発酵させることを特徴とする。 In the production of a non-alcoholic rice fermentation broth, the present invention mixes and heats koji, steamed rice, and water in the first step, saccharifies rice starch with koji yeast, and generates a sugar solution. Lactic acid bacteria are added to the sugar solution to grow lactic acid bacteria, fermented by the action of the sugar solution to produce lactic acid, and nitrite is produced by adding nitrate-reducing bacteria to eliminate the function of the invading yeast. In the second step, the sugar solution prepared as described above is added to the cultivated lactic acid bacteria, and lactic acid fermentation is further performed. After the lactic acid fermentation is completed, the yeast is added and the alcohol content is less than 1%. It is characterized by being fermented.
詳しくは、第一工程では、蒸米に麹、水を混合して品温５５°Ｃ程度に加温し、約一晩で麹の酵素によって米の澱粉を糖化させて糖液を生成さ、該糖液を生成させた後に乳酸菌を添加して乳酸菌の育成を行い、前記糖液との作用により発酵させて乳酸を生成させる。また、麹の酵素により米の澱粉の糖化を行って糖液を生成させた後、製造環境から侵入する酵母の機能を無くすために、硝酸還元菌の添付により亜硝酸の生成を促すもので、前記第一工程では、酵母の添加は行わず、硝酸還元菌及び乳酸菌のみが育成されることを特徴とする。 Specifically, in the first step, rice bran and water are mixed with steamed rice and heated to a product temperature of about 55 ° C., and the starch of rice is saccharified with rice bran enzyme overnight to produce a sugar solution. After producing the sugar solution, lactic acid bacteria are added to grow the lactic acid bacteria and fermented by the action of the sugar solution to produce lactic acid. In addition, after saccharifying rice starch with rice bran enzyme to produce sugar solution, in order to eliminate the function of yeast invading from the production environment, it promotes the production of nitrous acid by attaching nitrate reducing bacteria, In the first step, yeast is not added, and only nitrate-reducing bacteria and lactic acid bacteria are grown.
第二工程では、前記乳酸菌を育成したものに前記のように調製された糖液を添加し、該糖液との作用によりさらに乳酸発酵を行い、ついで、酵母を添加してアルコール度数１％未満の範囲に発酵させることを特徴とする。 In the second step, the sugar solution prepared as described above is added to the cultivated lactic acid bacteria, and lactic acid fermentation is further performed by the action of the sugar solution, and then yeast is added to reduce the alcohol content to less than 1%. It is characterized by fermenting to the range of
本発明によれば、日本人の主食である安全性の実証された米を用いて、安全性が高く、アルコールの刺激に弱い敏感肌の消費者にも安心して使用してもらうことができ、保湿効果の高い天然のアミノ酸を豊富に含んだ化粧品原料の製造方法が提供される。 According to the present invention, using safe rice that is a staple food for Japanese people, it can be used with peace of mind by consumers with sensitive skin that is highly safe and sensitive to alcohol stimulation, A method for producing a cosmetic raw material rich in natural amino acids having a high moisturizing effect is provided.
本発明においては、第一工程で乳酸菌を育成すると共に酵母の機能を無くするための亜硝酸を育成させ、第２工程でさらに乳酸菌を育成させ、酵母を添加してアルコール１％未満の範囲に発酵させる。 In the present invention, lactic acid bacteria are bred in the first step and nitrous acid for eliminating the function of the yeast is bred. In the second step, lactic acid bacteria are further bred, and yeast is added to make the range less than 1% alcohol. Ferment.
本発明においては、原料米を精米、洗米して蒸米とし、これに麹、水を加えて１８°Ｃ前後で約２週間ゆっくりと麹の酵素によって米の澱粉を糖化させて糖液を生成させる従来の醸造工程ではなく、第一工程において、蒸米に麹、水を混合して品温５５°Ｃ程度に加温し、約一晩で麹の酵素によって米の澱粉を糖化させて糖液を生成させる。 In the present invention, the raw rice is polished and washed to make steamed rice, and rice and water are added thereto, and the starch of rice is slowly saccharified by the rice bran enzyme at about 18 ° C. for about 2 weeks to produce a sugar solution. In the first step, instead of the conventional brewing process, koji and water are mixed with steamed rice and heated to a product temperature of about 55 ° C, and the starch of rice is saccharified with koji enzymes for about one night. Generate.
前記、糖液を生成させた後、乳酸菌（例えば、清酒の山廃酒母において一般的に使用されている）を添加して乳酸菌の育成を行い、前記糖液との作用により発酵させて乳酸を生成させる。 After the sugar solution is produced, lactic acid bacteria (for example, commonly used in sake brewers' sake mothers) are added to grow lactic acid bacteria, and fermented by the action with the sugar solution to produce lactic acid. Generate.
また、通常の醸造工程では早い段階で酵母の添加を行うが、本発明においては、麹の酵素により米の澱粉の糖化を行って糖液を生成させた後、製造環境（空気中や道具類など）から侵入する酵母の機能を無くすために、硝酸還元菌（例えば、清酒の山廃酒母におて一般的に使用されている）の添付により亜硝酸の生成を促す。 In addition, in the normal brewing process, yeast is added at an early stage. In the present invention, after the starch of rice is saccharified with a koji enzyme to produce a sugar solution, the production environment (in the air or in tools) In order to eliminate the function of yeast invading from, etc., the production of nitrous acid is promoted by attaching nitrate-reducing bacteria (for example, commonly used in waste sake mothers of sake).
従って、通常の醸造工程においては、酵母を育成するのに対して、本発明においては、第一工程で酵母の添加は行わないから、酵母は全く関与しない。本発明の第一工程では、硝酸還元菌及び乳酸菌のみであり、乳酸菌が育成されることが特徴である。 Accordingly, in the normal brewing process, yeast is grown, whereas in the present invention, yeast is not involved at all because no yeast is added in the first process. In the first step of the present invention, only nitrate-reducing bacteria and lactic acid bacteria are used, and lactic acid bacteria are grown.
而して、アルコールを発酵させる従来の醸造工程においては、酵母を育成したのちに、麹、蒸米、水を加え、品温１５°Ｃ前後で約２０日間アルコール醗酵させるのに対して、本発明においては、前記のように、麹、蒸米、水を混合して品温５５°Ｃ前後まで加温し、麹の酵素によって約一晩で米の澱粉を糖化を行って生成した糖液を１５°Ｃまで冷却後、乳酸菌を育成したものに加え、更に糖液との作用によりさらに乳酸醗酵させて乳酸を生成させる。 Thus, in the conventional brewing process for fermenting alcohol, after yeast is grown, koji, steamed rice, and water are added, and alcohol fermentation is performed at a product temperature of about 15 ° C for about 20 days. In the above, 15% of the sugar solution produced by mixing rice bran, steamed rice, and water and heating to about 55 ° C, and saccharifying rice starch with the rice bran enzyme overnight. After cooling to ° C, in addition to the cultivated lactic acid bacteria, lactic acid is further fermented by the action of sugar solution to produce lactic acid.
乳酸発酵終了後、酢酸イソアミルやカプロン酸エチルなどの香りの良い成分を多く生成することを特徴とする酵母を添加してアルコール度数１％未満の範囲に醗酵させることにより、保湿効果の高い天然のアミノ酸を豊富に含んだ化粧品原料が得られる。 After the end of lactic acid fermentation, natural yeast with high moisturizing effect can be obtained by adding yeast, which is characterized by producing many fragrant ingredients such as isoamyl acetate and ethyl caproate, and fermenting it to a range of less than 1% alcohol. A cosmetic raw material rich in amino acids can be obtained.
以下、本発明の実施例について説明する。これらの実施例は本発明の一実施態様を示すものであり、本発明はこれに限定されるものではない。
実施例１の第一工程においては、原料米として山田錦を使用し、これを精米、洗米して蒸米（２００Ｋｇ）とし、米麹１００Ｋｇ、水４５０リットルを加えて品温５５°Ｃまで加温し、１２時間で米の澱粉の糖化を行い、糖液を生成させた。糖分終了後、３，６リットルの溶媒液に培養した乳酸菌（当社保存菌株Ｎｏ．Ｓ５）を遠心分離機にて集菌後、添加して、乳酸菌の育成を行い、糖液との作用により醗酵させて乳酸菌を生成させた。
Examples of the present invention will be described below. These examples show one embodiment of the present invention, and the present invention is not limited thereto.
In the first step of Example 1, Yamada Nishiki is used as the raw material rice, which is polished and washed to make steamed rice (200 Kg), and 100 Kg of rice bran and 450 liters of water are added and heated to a product temperature of 55 ° C. Then, the starch of rice was saccharified in 12 hours to produce a sugar solution. After completion of the sugar content, lactic acid bacteria (our storage strain No. S5) cultured in a 3-6 liter solvent solution are collected by a centrifuge and added to grow the lactic acid bacteria and fermented by the action with the sugar solution. To produce lactic acid bacteria.
同時に、侵入する酵母の機能を無くするために、硝酸還元菌（当社保存菌株Ｎｏ．３）５００ミリリットルを添加して亜硝酸を生成させた。 At the same time, in order to eliminate the function of the invading yeast, nitrite was generated by adding 500 ml of nitrate reducing bacteria (our storage strain No. 3).
第二工程においては、前記のように調整した糖液８１００リットルに、前記乳酸菌を育成したもの７５０リットルを加え、更に乳酸発酵を行い、乳酸醗酵終了後、当社保存菌Ｎｏ．Ｆ６Ｂを１０リットル添加して、アルコール度数１％未満の範囲で醗酵させたところ、天然のアミノ酸を豊富に含んだ保湿効果の高い化粧品原料として好適な発酵液が得られ、該発酵液のアミノ酸量を測定したところ一般的な清酒の４倍以上のアミノ酸が含まれていること確認できた。 In the second step, 750 liters of the lactic acid bacteria grown are added to 8100 liters of the sugar solution prepared as described above, and lactic acid fermentation is further performed. When 10 liters of F6B was added and fermented within a range of alcohol content of less than 1%, a fermented liquor suitable as a cosmetic material with a high moisturizing effect containing abundant natural amino acids was obtained. As a result, it was confirmed that the amino acid contained 4 times or more of general sake.
而して、本発明の化粧液の保湿効果を示すため、本発明の化粧液を配合したスキンケア化粧品と保湿効果をうたっている他社同価格帯スキンケア化粧品を比較するために、水道水を使って前腕塗布後の角質水分量を経時的に測定した。 Therefore, in order to show the moisturizing effect of the cosmetic liquid of the present invention, tap water is used in order to compare the skin care cosmetics formulated with the cosmetic liquid of the present invention and the skin care cosmetics of the same price range of other companies that are moisturizing. The amount of stratum corneum after application of the forearm was measured over time.
上記、測定条件として室温２５°Ｃ、相対湿度５０％の環境をつくり、被試験者には測定前に入室してもらい環境にならした。 As the measurement conditions, an environment having a room temperature of 25 ° C. and a relative humidity of 50% was created, and the test subject was allowed to enter the room before the measurement.
その結果、本発明を配合したスキンケア化粧品を塗布した場合１２０分後の角質水分量は化粧品塗布前に比べて１．２倍増加し、他社同価格帯スキンケア化粧品の１．１倍増よりも高かった。また、水道水を塗布した被試験部位と比べると１２０分後の角質水分量は１．５倍もの差が認められ、これらの結果から本発明品の保湿効果の高さが推察された。 As a result, when skin care cosmetics blended with the present invention were applied, the amount of keratin moisture after 120 minutes increased by 1.2 times compared to before cosmetic application, and was higher than 1.1 times that of other companies in the same price range skin care cosmetics. . In addition, the stratum corneum water content after 120 minutes was found to be 1.5 times that of the test site to which tap water was applied. From these results, the high moisturizing effect of the product of the present invention was inferred.
斯くして、本発明は米という１００％天然素材を原料として用い、安全で保湿効果に優れた化粧品原料に適した醗酵液が短時間で大量に提供されるようになった。また、機能性素材として米の利用用途を広めたばかりでなく、保湿効果が高いというデータから化粧品原料としての利用価値を得た本発明は産業上きわめて有意義でその利用価値は多大なものがある。 Thus, the present invention uses a 100% natural material called rice as a raw material, and a fermented liquid suitable for a cosmetic raw material that is safe and excellent in moisturizing effect has been provided in a large amount in a short time. Moreover, the present invention, which has not only widened the use of rice as a functional material but also obtained a use value as a cosmetic raw material from data that the moisturizing effect is high, is extremely meaningful in industry and has a great use value.
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| JP5867845B2 (en) * | 2009-11-09 | 2016-02-24 | 公立大学法人福井県立大学 | Method for producing moisturizing ethanol |
| JP5560088B2 (en) * | 2010-05-07 | 2014-07-23 | 正明 丸山 | Lactic acid fermented food of rice and production method thereof |
| JP2014185141A (en) * | 2013-02-22 | 2014-10-02 | Mikimoto Pharmaceut Co Ltd | Involucrin production promoter, skin keratinization promoter |
| CN115011492A (en) * | 2021-03-05 | 2022-09-06 | 湖州蔻婷生物科技有限公司 | Sake yeast fermentation process, production method of fermentation product lysate and application thereof |
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