JP6662726B2 - Germinated brown rice Saccharomyces verona fermented liquid - Google Patents

Description

  The present invention relates to an external preparation for skin containing a fermented liquid obtained by fermenting rice enriched in γ-aminobutyric acid with Saccharomyces verona.

  A technique has been proposed for using a germinated rice extract obtained by allowing a koji to act on cosmetics (Patent Document 1: Japanese Patent Application Laid-Open No. 7-10733). A technique for blending a fermented product of germinated brown rice bran into a cosmetic has been proposed (Patent Document 2: JP-A-2007-131578).

JP-A-7-10733 JP 2007-131578 A

  An object of the present invention is to provide a fermented liquid of rice enriched in γ-aminobutyric acid, which has a high amino acid content and excellent moisturizing properties, and a method for producing an external preparation for skin containing the fermented liquid.

1. Fermented liquid obtained by fermenting gamma-aminobutyric acid-enriched rice with Saccharomyces verona.
2. A method for producing a fermented liquid in which rice enriched in γ-aminobutyric acid is fermented with Saccharomyces verona.
3. An external skin preparation containing a fermented liquid obtained by fermenting gamma-aminobutyric acid-enriched rice with Saccharomyces verona.
4. A method for producing a skin external preparation comprising a fermented liquid obtained by fermenting gamma-aminobutyric acid-enriched rice with Saccharomyces verona.

  The fermented liquid of the present invention is obtained by fermenting rice enriched in γ-aminobutyric acid with Saccharomyces verona and has a high amino acid content and excellent moisture retention. The external preparation for skin of the present invention in which this fermented liquid is blended is excellent in skin familiarity, has no odor, and is excellent in persistence of the moisturizing effect.

The difference in the water content of the stratum corneum before and after application to skin using purified water, rice fermented liquid, fermented cerevisiae liquid, and sprouted rice fermented liquid to which 5% of 1,2-pentanediol was added. Difference in water evaporation from the stratum corneum before and after applying purified water, rice fermentation liquor, and germinated rice fermentation liquor. Photographs of droplets of purified water for measuring contact angle, rice fermentation liquid, cerevisiae fermentation liquid, and germinated rice fermentation liquid. Amino acid content of rice fermentation liquor and germinated rice fermentation liquor.

  It is known that germination of brown rice increases γ-aminobutyric acid. The rice enriched in γ-aminobutyric acid used in the present invention is rice generally called germinated brown rice, and is rice enriched in γ-aminobutyric acid by the physiological action of rice.

As a method for producing rice enriched in γ-aminobutyric acid, for example, brown rice is germinated by immersing it in warm water at 5 to 50 ° C., preferably 20 to 40 ° C. for an appropriate time, and the germinated brown rice is constantly used. Examples of the method include steaming under pressure or under pressure.
In the germination method immersed in water, there is a risk of nutrient components flowing out and bacteria breeding. Therefore, a method of germination by slow hydration without immersion in water may be used. Brown rice previously adjusted to a water content of 10 to 15% is slowly watered at a watering rate of 0.5 to 2.0% by mass / h so that the water content is in the range of 20 to 30% (watering step). The brown rice is put into a tank and tempered (tempering) for 2 to 10 hours under aeration conditions (tempering step), and germinated brown rice (germination step), and then steamed with steam at 100 ° C. for 5 to 30 minutes. Γ-aminobutyric acid is enriched by a method of drying (steaming step) and further drying by blowing (drying step).
Further, brown rice previously adjusted to a water content of 10 to 15% is watered at a watering rate of 0.5 to 2.0% by mass / h until the water content becomes 16 to 20% by mass (watering step), and further, under aeration conditions. (Tempering) in (tempering / germination process), and after germinating brown rice, heating is set so that the central temperature of the brown rice is 40 to 60 ° C (heating process), and 98 to 100. The rice may be enriched with γ-aminobutyric acid by a method of steaming with steam at ° C. (steaming step) and further drying (drying step). With this method, the drying time can be reduced.
These production methods produce biological effects on brown rice and enrich γ-aminobutyric acid. The amount of γ-aminobutyric acid in 100 g of brown rice is usually 1 to 9 mg, but increases to 10 to 35 mg when γ-aminobutyric acid is enriched.

The rice enriched in γ-aminobutyric acid is pulverized, and 100 parts by weight or more and 10,000 parts by weight or less of water are added to 10 parts by weight or more and 100 parts by weight or less of the rice enriched in γ-aminobutyric acid, and 110 Heat sterilize at 5 ° C for 5 minutes. Thereafter, 1.0 to 10 parts by weight of amylase is added, and then 1.0 to 10 parts by weight of Saccharomyces verona is added, and fermentation is performed for 16 to 48 hours. Further, the mixture is sterilized by heating at 110 ° C. for 5 minutes, the fermentation is stopped, and after orienting at 5 ° C. for 3 days, the obtained fermented product is subjected to membrane filtration to obtain a fermented liquid.
Saccharomyces veronae used in the fermentation of the present invention is a yeast that does not produce alcohol, produces lactic acid, and is also known to produce ceramide. Saccharomyces verona is a wild yeast isolated from sap and is characterized by high lactic acid-producing ability. Saccharomyces verona has a suitable growth temperature of 20 to 35 ° C., preferably about 30 ° C., and fermentation is possible at a temperature close to room temperature. Saccharomyces verona has superior fermentation characteristics compared to other commonly known yeasts such as Saccharomyces cerevisiae. Furthermore, the evaporation residue contained in the fermented liquor of the sprouted brown rice fermented in Verona is contained about twice as much as cerevisiae, so that a fermented liquor excellent in moisture retention and skin familiarity can be obtained.

  The fermented liquid of the present invention may be used as an external preparation for skin as it is, and for imparting moisturizing properties and antibacterial properties, such as 1,3-butanediol, 1,2-pentanediol, propylene glycol and dipropylene glycol. A skin external preparation may be prepared by adding a polyhydric alcohol, phenoxyethanol, octoxyglycerin or the like. Further, it may be blended with a moisturizing skin external preparation such as lotion, milky lotion, cream and gel as a moisturizing component. The amount of the fermented liquid of the present invention to be mixed with the external preparation for skin is preferably such that the evaporation residue derived from the fermented liquid is 0.05% by mass or more, particularly preferably 0.05% by mass or more. 0 mass% or less.

  The external preparation for skin of the present invention includes cosmetics, quasi-drugs, and pharmaceuticals, and may be in the form of solutions, emulsions, or high molecular gels such as lotions, emulsions, creams, and gels. it can. Further, a foamed preparation, a multi-layered preparation, a spray preparation, a sheet impregnated in a nonwoven fabric, or a gel pack preparation may be used.

  In the skin external preparation of the present invention, a humectant, a surfactant, a thickener, an anti-inflammatory agent, a vitamin, an antioxidant, a blood circulation promoter, a wound healing agent, an antibacterial substance, Pharmaceutical ingredients such as skin activators, control agents for resident bacteria, active oxygen scavengers, and whitening agents can be included.

  As the medicinal ingredient, any substance which has been conventionally used in medicines, quasi-drugs, cosmetics, hygiene materials, etc. and can be dissolved or dispersed in water can be used without any particular limitation. Specifically, ashitaba extract, avocado extract, amacha extract, altea extract, arnica extract, apricot extract, apricot nucleus extract, fennel extract, turmeric extract, oolong tea extract, echina pear extract, ougon extract, oakaku extract, barley extract, the Netherlands Mustard extract, orange extract, dried seawater, hydrolyzed elastin, hydrolyzed wheat powder, hydrolyzed silk, chamomile extract, carrot extract, valerium extract, licorice extract, calcade extract, kiwi extract, kina extract, cucumber extract, guanosine, kumazasa extract , Walnut extract, grapefruit extract, clematis extract, yeast extract, burdock extract, comfrey extract, collagen, lingonberry extract, psycho extract, satai extract, salvia Kiss, Sabonsou extract, Sasa extract, Hawthorn extract, Shiitake mushroom extract, Jiaogu extract, Sikon extract, Shinanoki extract, Spiraea extract, Shobu root extract, Birch extract, Horsetail extract, Honeysuckle extract, Scotch extract, Atlantic hawthorn extract, Syringa japonica extract, Scotch extract Yarrow extract, Common mint extract, Common mallow extract, Assemblage extract, Japanese psyllium extract, Thyme extract, Clove extract, Chigaya extract, Chimney extract, Spruce extract, Dokudami extract, Tomato extract, Natto extract, Carrot extract, Nobara extract, Hibiscus extract, Bacmondou extract , Parsley extract, honey, parietalia extract, chickpea extract, bisabolol, coltsfoot extract, fukinotou extract, Ryo extract, Butcher bloom extract, Grape extract, Propolis, Loofah extract, Peppermint extract, Bodaiju extract, Hop extract, Pine extract, Marronnier extract, Mizubasho extract, Mukuroji extract, Peach extract, Cornflower extract, Eucalyptus extract, Yuzu extract, Artemisia extract, Lavender extract , Apple extract, lettuce extract, lemon extract, astragalus extract, rose extract, rosemary extract, Roman chamomile extract, royal jelly extract and the like.

  Also, humectants such as amino acids, urea, sodium pyrrolidonecarboxylate, betaine, whey, trimethylglycine; oily components such as sphingolipids, ceramides, cholesterol, cholesterol derivatives, and phospholipids; ε-aminocaproic acid, glycyrrhizic acid, β-glycyrrhetin Anti-inflammatory agents such as acid, lysozyme chloride, guaiazulene, hydrocortisone; vitamins such as vitamins A, B2, B6, D, E, calcium pantothenate, biotin, nicotinamide; tocopherols, carotenoids, flavonoids, tannins, lignans, saponins Blood circulation promoters such as γ-oryzanol and vitamin E derivatives; wound healing agents such as retinol and retinol derivatives; deoxyribonucleic acid, sodium chondroitin sulfate, collagen, elastin and chitin Biological macromolecules such as chitosan and hydrolyzed eggshell membranes; active ingredients such as allantoin, diisopropylamine dichloroacetate and 4-aminomethylcyclohexanecarboxylic acid; cepharanthin, capsicum tincture, hinokitiol, garlic iodide extract, pyridoxine hydrochloride, dl-α- Tocopherol, dl-α-tocopherol acetate, nicotinic acid, nicotinic acid derivatives, D-pantothenyl alcohol, acetyl pantothenyl ethyl ether, biotin, allantoin, isopropylmethylphenol, estradiol, ethinylesteradiol, carpronium chloride, benzalkonium chloride, Diphenhydramine hydrochloride, tacanal, camphor, salicylic acid, vanillyl amide nonylate, vanillyl nonanoate, pyrocton olamine, pentadecane Glyceryl mononitroguayacol, resorcinol, .gamma.-aminobutyric acid, benzethonium chloride, mexiletine hydrochloride, auxin, female hormones, cantharis tincture, cyclosporine, hydrocortisone, and also monostearate polyoxyethylene sorbitan and the like.

[Production of rice enriched in γ-aminobutyric acid]
Using brown rice produced in Hokkaido (Hoshino Yume) which had been adjusted to a water content of about 14% in advance, water was slowly added to the brown rice so that the water content was in the range of 20 to 30%. This slow water treatment was performed gradually so as not to cause cracking of the body. Specifically, while stirring brown rice in a horizontal drum, water was added by a two-fluid spray nozzle installed inside the drum so that water did not drool. The water temperature was the temperature of tap water, and the pH was not adjusted. The spray from the nozzle was attached to the surface of brown rice as mist-like water droplets so as to prevent water from dripping from the brown rice. Brown rice was made to be uniformly watered by contacting the atomized water droplets while stirring. Tap water was used as water used for water addition. After completion of the water addition, the water was transferred to a tank for tempering. The optimal environmental temperature during this tempering was set to 16 to 24 ° C., and ventilation was performed by taking in outside air into the tank. A series of steps were performed at a room temperature of about 20 ° C. After completion of the tempering, brown rice was subjected to steam treatment. The steam treatment was performed by steaming in a steam of 2 kg / h and 100 ° C. for a predetermined time using a continuous steaming rice machine. Further, the brown rice after the completion of the steaming was dried at a normal air blowing temperature to obtain rice enriched in γ-aminobutyric acid having a water content of about 15%. The concentration of γ-aminobutyric acid contained in γ-aminobutyric acid-enriched rice was 13 mg / 100 g.

[Manufacture of fermented liquid]
The obtained rice enriched in γ-aminobutyric acid was pulverized, 1000 parts by weight of water was added to 10 parts by weight of rice enriched in γ-aminobutyric acid, and the mixture was sterilized by heating at 110 ° C. for 5 minutes. Thereafter, 1.0 part by weight of amylase and 1.0 part by weight of Saccharomyces verona were added, and the mixture was heated to 30 ° C. and fermented for 20 hours. Then, it was sterilized by heating at 110 ° C., and the fermentation was stopped. The obtained fermented product was filtered to obtain a fermented liquid (hereinafter referred to as a germinated rice fermented liquid).
A fermented liquid (hereinafter referred to as a rice fermented liquid) was similarly obtained using polished rice instead of rice enriched in γ-aminobutyric acid, and used as a comparative example.
A fermented liquid obtained by fermenting rice enriched in γ-aminobutyric acid using Saccharomyces cerevisiae (hereinafter referred to as a cerevisiae fermented liquid) was used as a comparative example.

[Moisturizing test 1]
The purified water, rice fermentation liquor, cerevisiae fermentation liquor, and germinated rice fermentation liquor to which 5% each of 1,2-pentanediol was added were used as samples to compare the water content of the stratum corneum by application to the skin. In addition, since the evaporation residue (amino acid etc.) of the rice fermented liquor, the cerevisiae fermented liquor, and the germinated rice fermented liquor was 0.3% by mass, 0.25% by mass, and 0.59% by mass, the germinated rice fermented liquor was It was diluted with purified water so that the evaporation residue became half the volume.
First, after washing the upper arm inner part, it is acclimatized for 10 minutes, and before applying the sample, the water content of the stratum corneum of the upper arm inner part is measured with a skin surface horny layer water content measuring device (manufactured by Yayoi Co., Ltd., device name: SKICON-200EX). ). Thereafter, 0.03 g of the sample was dropped on the measurement site, spread 2 cm × 2 cm, and the water content was measured 15 minutes later. FIG. 1 shows the difference between the amounts of water before and after application of the sample.
The germinated rice fermented liquid showed remarkable moisturizing properties as compared with the rice fermented liquid and the cerevisiae fermented liquid. In addition, it was confirmed that the stratum corneum was quickly moistened.

[Moisture retention test 2]
The amount of water transpiration from the stratum corneum by applying the purified water, the rice fermentation liquor, and the germinated rice fermentation liquor (not adjusted for evaporation residue) used in [Moisturizing test 1] was compared. In the same manner as in the above [Moisturizing Test 1], the inside of the upper arm was acclimated for 10 minutes after washing, and before the sample was applied, the water evaporation of the inside of the upper arm was measured using a portable moisture evaporometer (Delphin Technologies Co., Ltd., device name: (VapoMeter). Thereafter, 0.03 g of the sample was dropped on the measurement location, spread 2 cm × 2 cm, and measured the amount of water evaporation 5 minutes later. FIG. 2 shows the difference in the amount of water evaporation before and after application of the sample.
It was suggested that the germinated rice fermented liquid had a high water evaporation control effect.

[Skin familiarity test]
The samples of the above [Moisturizing Test 1] (purified water, rice fermentation liquor, cerevisiae fermentation liquor, and germinated rice fermentation liquor) were compared for their familiarity with the skin.
As a device, a portable contact angle meter (manufactured by Kyowa Interface Science Co., Ltd., device name: PCA-1) was used. The sample was filled in a 0.7 mL syringe, and 1 μL of one shot was dropped on the inner side of the upper arm, and the measurement was performed by a droplet method. 1000 ms contact angle C.I. A. (°) was measured at n = 5 and determined as an average value by the θ / 2 method. The results are shown in FIG.
The contact angle at 1000 ms of purified water is 95.3 °, the fermented rice solution is 76.3 °, and the fermented rice cerevisiae is 76.9 °, whereas the contact angle at 1000 ms of the fermented germinated rice solution is 72.9. °, suggesting that the liquid spreads the moment it hangs on the skin. The germinated rice fermentation liquor showed a remarkable skin adaptation effect.

[Sensory evaluation 1]
Six specialized panelists, purified water, cerevisiae fermented liquor and germinated rice fermented liquor to which 5% 1,3-butanediol was added to improve odor, odor persistence, adaptability, and softness of skin after adaptation. evaluated.
In addition, the evaporation residue (amino acid etc.) of the fermented cerevisiae liquid and the germinated rice fermented liquid is 0.25 mass% and 0.59 mass%.
The evaluation criteria for sensory evaluation 1 and sensory evaluation 2 are shown below.
Smell 5 Odorless, 4 No odor, 3 Tolerance, 2 Minor anxiety, 1 Smell odor persistence 5 No, 4 Disappears immediately, 3 Normal, 2 Slight, 1 Unpleasant odor lasts 5 Good, 4 Slightly good, 3 normal, 2 bad, 1 bad Softness of skin after break-in
5 sustained, 4 somewhat sustained, 3 normal, 2 not sustained, 1 creak

4 or 5 was 4 or more, and 4 or 5 was 3 or less, 1 or 2 was 3 or less, and 1 or 2 was 4 or more. Table 1 shows the results.

As shown in Table 1, the odor of the germinated rice fermented liquid is very slight, but disappears immediately after it has been applied to the skin after application. The unpleasant odor continued for more than 15 minutes after that, which was an undesirable result. After the skin had been adjusted, the cerevisiae fermented liquid had a slight squeaky feeling, and the germinated rice fermented liquid had a soft touch.

[Sensory evaluation 2]
Persistence with odor and persistence of moisturizing after adjusting to 30% after adjusting the evaporation residue of germinated rice fermented liquid fermented with Saccharomyces verona from 0.1% by mass to 0.5% Sensory evaluation was performed.
At this time, 5.5% by mass of the germinated rice fermented liquor fermented by Saccharomyces verona was reduced to a residue of 0.1% by mass, 0.2% by mass, and 0.5% by mass. Was adjusted with purified water. Table 2 shows the results.

As shown in Table 2, the germinated rice fermented liquid fermented with Saccharomyces verona was evaluated to have good skin familiarity at a concentration of 0.1% or more as an evaporation residue.

[Amino acid analysis]
About 4 g of the rice fermentation liquor and the germinated rice fermentation liquor were precisely collected, and the volume was adjusted to 5 mL with a 0.1 N hydrochloric acid solution. A solution obtained by filtering this solution with a 0.45 μm membrane filter was used as a sample solution. Separately, an amino acid standard product was appropriately diluted with a 0.02N hydrochloric acid solution, and a solution filtered through a 0.45 μm membrane filter was used as a standard solution. The measurement was performed with a high-speed amino acid analyzer (manufactured by Hitachi High-Tech Science Co., Ltd., device name: Model L-8900). FIG. 4 shows the results.
It was found that the germinated rice fermented liquor had a higher amino acid content than the rice fermented liquor. It is considered that the high amino acid content in the germinated rice fermented liquor is one of the factors of high moisture retention of the germinated rice fermented liquor. In addition, the fact that there are many amino acids is advantageous for the fermentation treatment.

Formulation Example 1 Lotion 1. Germinated rice fermented liquid (0.2% by mass of evaporation residue) 94.5%
2. Glycerin 5.0%
3. Phenoxyethanol 0.5%
1 to 3 were stirred and mixed to obtain a lotion.

Formulation Example 2 Thickening lotion Germinated rice fermentation liquid (evaporation residue 0.5% by mass) 40.0%
2. Diglycerin 8.0%
3.1,3-butanediol 10.0%
4. Xanthan gum 0.2%
5. Na hyaluronate 0.001%
6. Add 4 to purified water residue 3 and disperse. Dissolve 5 in part of 6, add the rest and mix.

Formulation Example 3 Beauty Gel Germinated rice fermented liquor (evaporation residue 5.58 mass%) 2.0%
2. Dipropylene glycol 6.0%
3. PEG-400 0.5%
4. Trimethylglycine 2.0%
5. Squalane 3.0%
6. Xanthan gum 0.1%
7. SIMULGEL NS 2.5%
8. Disperse 6 (dispersion) in purified water residue 2. 5. Mix 5 and 7 (mixture). The dispersion is gradually added to and dissolved in the remainder, and then the mixture is gradually added, followed by stirring with a homomixer.

Claims (4)

  Fermented liquid obtained by fermenting gamma-aminobutyric acid-enriched rice with Saccharomyces verona.   A method for producing a fermented liquid in which rice enriched in γ-aminobutyric acid is fermented with Saccharomyces verona.   An external skin preparation containing a fermented liquid obtained by fermenting gamma-aminobutyric acid-enriched rice with Saccharomyces verona. A method for producing a skin external preparation comprising a fermented liquid obtained by fermenting gamma-aminobutyric acid-enriched rice with Saccharomyces verona.