JP7355518B2 - Method for producing peppermint fermented liquid - Google Patents

Description

The present invention relates to a fermented peppermint liquid, a method for producing the same, and a cosmetic containing the fermented peppermint liquid.

Ingredients derived from natural products such as plants contain many ingredients, and are known to exert useful functions on the skin that cannot be obtained with chemically synthesized ingredients. In recent years, it has been included as an active ingredient in many cosmetics. Furthermore, in addition to functionality such as whitening effects, water retention, and moisturizing properties, cosmetics are also strongly required to have good usability, such as ease of application to the skin when applied.

As plant-derived cosmetics, for example, cosmetics containing astaxanthin, which is known to have effects such as whitening and anti-aging, and lemon balm plants of the Lamiaceae, Mentha genus, or extracts thereof are known. (See Patent Document 1). In this proposed cosmetic, the lemon balm plant belonging to the Lamiaceae, Mentha genus, or an extract thereof can stabilize the astaxanthin and enhance the effects of the astaxanthin.
However, this proposed cosmetic has a problem in that it is not fully satisfactory in terms of skin compatibility and water retention.

On the other hand, Aspergillus oryzae is known to be rich in enzymes such as amylase, which breaks down starch into glucose, protease, which breaks down protein into amino acids, and lipase, which breaks down fat. It is used in the production of fermented foods such as soy sauce and bonito flakes. It has been proposed that a fermented product obtained by fermenting plants using such Aspergillus aspergillus may be used as a cosmetic having whitening effect, skin aging prevention effect, etc. (see, for example, Patent Documents 2 and 3).
However, these proposed cosmetics have a problem in that they are not fully satisfactory in terms of skin compatibility and water retention. In addition, conventional methods for producing fermented products are difficult and expensive.

Therefore, the fermented liquid is not only functional such as water retention, but also has excellent usability such as blending into the skin, and is highly safe and natural product-based without harming the effects of the plant itself, and the fermented liquid mentioned above. Cosmetics containing the same, as well as an easy and inexpensive method for producing the fermentation liquid, have not yet been provided, and there is currently a strong demand for their prompt provision.

JP2017-039666A Japanese Patent Application Publication No. 2018-193336 Japanese Patent Application Publication No. 2010-043088

The present invention aims to solve the above-mentioned conventional problems and achieve the following objects. That is, the present invention provides a fermented peppermint liquid that is a highly safe natural product that has excellent skin comfort and water retention properties, and does not impair the effects of the peppermint itself, and the fermented liquid of the peppermint. It is an object of the present invention to provide a cosmetic containing the present invention as well as an easy and inexpensive manufacturing method for the fermented liquid of black peppermint.

Means for solving the above problem are as follows. That is,
<1> This is a fermented liquid of Japanese peppermint, which is characterized by being a fermented liquid using koji mold of Japanese black pepper.
<2> A method for producing a fermented liquid of Japanese peppermint, which includes the step of fermenting Japanese peppermint using koji mold to obtain a fermented liquid.
<3> Seed koji preparation step of inoculating Aspergillus oryzae with Aspergillus oryzae to obtain Aspergillus Aspergillus seed koji;
The method for producing a fermented peppermint liquid according to <2> above includes a fermentation step of inoculating a peppermint seed koji with the peppermint seed malt to obtain a fermented liquid.
<4> A cosmetic containing the Mentha fermented liquid according to <1> above.

According to the present invention, it is possible to solve the above-mentioned problems in the past and achieve the above-mentioned objectives, and it is a highly safe natural product that has excellent skin affinity and water retention properties, does not impair the effects of peppermint itself. It is possible to provide a fermented watermelon peppermint liquid that is of the same type, a cosmetic containing the fermented watermelon peppermint liquid, and an easy and inexpensive method for producing the fermented watermelon peppermint liquid.

FIG. 1A is a photograph showing an example of a droplet during measurement of the contact angle of the Mentha fermented liquid 1 of Example 1. FIG. 1B is a photograph showing an example of a droplet during measurement of the contact angle of the Mentha fermented liquid 2 of Example 2. FIG. 1C is a photograph showing an example of a droplet during measurement of the contact angle of the peppermint extract of Comparative Example 1.

(Method for producing a fermented liquid of peppermint and a fermented liquid of peppermint)
The fermented liquid of Aspergillus mentha (hereinafter sometimes abbreviated as "fermented liquid") of the present invention is a fermented liquid of Aspergillus aspergillus aspergillus. The fermented peppermint liquid of the present invention can be suitably obtained by the method for producing a fermented peppermint liquid of the present invention.
The method for producing a fermented liquid of Japanese peppermint according to the present invention at least includes fermenting Japanese peppermint using Aspergillus oryzae to obtain a fermented liquid.
Hereinafter, the method for producing the fermented peppermint liquid of the present invention will be explained in detail, and the fermented peppermint liquid of the present invention will also be explained.

<Method for producing peppermint fermented liquid>
The method for producing the fermented liquid of Japanese peppermint is not particularly limited as long as the fermented liquid can be obtained by fermenting Japanese peppermint using koji mold, and can be appropriately selected depending on the purpose. It is preferable to further include a seed koji preparation step, and further include other steps as necessary.

<<Fermentation process>>
The fermentation step is a step of fermenting Japanese peppermint using Aspergillus oryzae to obtain a fermented liquid.

-Kousuihakka-
Melissa officinalis Linne used as the fermentation raw material is a perennial herb belonging to the genus Melissa of the Labiatae family. It is a type of herb and has been used as a raw material for food and medicine since ancient times. Other names include lemon balm and Japanese yamaha. Although it is native to southern Europe, it is also grown wild or cultivated in Japan, and is easily available from these regions.
There are no particular restrictions on the method for obtaining the Mentha, which can be appropriately selected depending on the purpose, and may be collected from nature or a commercially available product.

There are no particular restrictions on the part of the peppermint used as the fermentation raw material, and it can be selected as appropriate depending on the purpose, such as flowers, buds, fruits, pericarp, seeds, seed coats, stems, leaves, and branches. , above-ground parts such as branches and leaves; underground parts such as roots and rhizomes. These may be used alone or in combination of two or more. Among these, the above-mentioned part of the peppermint is preferably used.

The size of the Aspergillus oryzae used as the fermentation raw material is not particularly limited as long as it is a size that allows the cultivation of the Aspergillus aspergillus, and can be appropriately selected depending on the purpose. Examples include size, desired cut size, and powdered size.

The state of the Koji mentha used as the fermentation raw material is not particularly limited as long as the state allows the cultivation of the koji mold, and can be appropriately selected depending on the purpose. Examples include dried state, pulverized state, squeezed state, and extracted state. Among these, the as-collected state, the pulverized state, the squeezed state, and the extract state are preferable, and the as-collected state and the pulverized state are more preferable, since the koji mold can easily act on the koji mold.

There are no particular restrictions on the method for drying the peppermint, and it can be selected as appropriate depending on the purpose, such as drying in the sun or drying using a commonly used dryer. Examples include.

There are no particular restrictions on the method for turning the peppermint into the pulverized state, and it can be selected as appropriate depending on the purpose, for example, pulverizing with a mixer, sugar mill, power mill, jet mill, impact type pulverizer, etc. Examples include methods.

There are no particular restrictions on the method for bringing the peppermint into the squeezed state, and it can be appropriately selected depending on the purpose, such as squeezing.

There are no particular limitations on the method for converting the peppermint into the extract, and methods commonly used for extracting plants can be appropriately selected depending on the purpose.

-Koji mold-
The koji mold is not particularly limited and can be selected as appropriate depending on the purpose; for example, koji molds such as Aspergillus oryzae and Aspergillus sojae ; chuensis ) etc. Examples include black koji mold; white koji mold such as Aspergillus kawauchii ; and mutant strains thereof. These may be used alone or in combination of two or more. Among these, Aspergillus oryzae is preferred as the koji mold because it blends well with the skin and is excellent in water retention.
The method for obtaining the koji mold is not particularly limited and can be appropriately selected depending on the purpose, and may be collected from nature or a commercially available product. In addition, as the koji mold, seed koji made from rice or the like may be used, or koji peppermint seed koji obtained in the seed koji preparation process described below may be used, and a medium (agar medium, liquid medium, etc.) may be used. You may also use koji mold cultured in . Among these, it is preferable to use the above-mentioned Mentha seed koji, since it is possible to efficiently and easily obtain a fermented liquid that is more comfortable to the skin.

The amount of the koji mold to be inoculated into the Aspergillus aspergillus used as the fermentation raw material is not particularly limited as long as the amount can ferment the Aspergillus aspergillus, and can be appropriately selected depending on the purpose. , when the fermentation raw material is in a liquid state, preferably 1 × 10 ³ pieces/mL to 1 × 10 ⁸ pieces/mL, and when the fermentation raw material is in a solid state, it is 1 × 10 ³ pieces/mL. /g to 1×10 ⁸ pieces/g is preferable.

When inoculating the Aspergillus oryzae into the Aspergillus oryzae, it is preferable to add water. The amount of water to be added is not particularly limited and can be selected appropriately depending on the purpose, but it is preferably added in an amount of 500 parts by mass to 5,000 parts by mass, per 100 parts by mass of the peppermint. It is more preferable to add 1,000 parts by weight to 4,000 parts by weight, and particularly preferably to add 1,500 parts by weight to 3,000 parts by weight.

The temperature for the fermentation (cultivation) is not particularly limited as long as it is within the temperature range that allows fermentation by the koji mold, and can be appropriately selected depending on the purpose, but is preferably 20°C to 40°C. C. to 35.degree. C. is more preferred. If the fermentation temperature is less than 20° C., the peppermint may not be sufficiently fermented, resulting in insufficient skin comfort and water retention. Note that if the temperature exceeds 50°C, the koji mold may not be able to grow.

The fermentation (cultivation) time is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 10 to 40 hours, more preferably 20 to 30 hours. If the fermentation time is less than 10 hours, the peppermint may not be sufficiently fermented, resulting in insufficient skin comfort and water retention.

The method for stopping the fermentation (cultivation) is not particularly limited and can be appropriately selected depending on the purpose, such as heating.
The heating temperature for stopping the fermentation is not particularly limited as long as the koji mold cannot grow and can be selected as appropriate depending on the purpose, but is preferably 50°C or higher, more preferably 70°C or higher. Preferably, 100°C to 130°C is particularly preferred. If the heating temperature is less than 50°C, the fermentation may not be stopped; if it exceeds 130°C, the effect of the peppermint itself in the peppermint fermentation liquid may be impaired.
The heating time for stopping the fermentation is not particularly limited as long as the koji mold can not grow, and can be appropriately selected depending on the purpose, but is preferably 5 minutes or more, and 10 minutes to More preferably 20 minutes. If the heating time is less than 5 minutes, the fermentation may not be stopped; if it exceeds 20 minutes, the effect of the peppermint itself in the peppermint fermentation liquid may be impaired.

In addition, it is preferable that the said Mentha fermented liquid is cooled after the said fermentation is stopped. The cooling method is not particularly limited and can be appropriately selected depending on the purpose, and examples include a method of leaving it at room temperature or a method of leaving it in a refrigerator.

In the fermentation step, the number of times the fermentation is performed is not particularly limited and can be appropriately selected depending on the purpose, and may be one time or multiple times.

When performing the fermentation process multiple times, the koji mold may be inoculated only the first time, several times, or all times, but it is preferable to inoculate it only the first time.
Furthermore, when performing the fermentation step multiple times, the fermentation temperature and fermentation time may be different or the same.

<<Seed koji preparation process>>
The seed koji preparation step is a step in which koji peppermint is used as a seed koji raw material, and the seed koji material is inoculated with koji mold to obtain koji peppermint seed koji. The method for producing a fermented peppermint liquid includes the seed koji preparation step, which is advantageous in that it is possible to more efficiently and easily obtain a fermented peppermint liquid that is more familiar to the skin.

-Kousuihakka-
The kosui peppermint used as a raw material for seed koji in the seed koji preparation step can be the same as that described in the above <<fermentation step>>, and the part, size, and condition of the kosui peppermint to be used can be used. The same applies to other aspects.

-Koji mold-
As the koji mold used in the koji seed preparation step, those similar to those described in the ``fermentation step'' can be used.

The amount of the koji mold to be inoculated into the koji mint used as the seed koji raw material is not particularly limited and can be appropriately selected depending on the purpose. It is preferable to inoculate 5 parts by mass to 100 parts by mass, more preferably 10 parts by mass to 50 parts by mass, of Aspergillus aspergillus (1×10 ³ cells/mL to 1×10 ⁸ cells/mL) suspended in It is particularly preferred to inoculate 20 to 30 parts by weight. If the amount of inoculation of the koji mold to 100 parts by mass of the koji mint is less than 5 parts by mass, a sufficient amount of spores may not be able to settle on the koji mint, and if it exceeds 100 parts by mass, it may be abnormal due to excessive moisture. May breed.

It is preferable to add water when inoculating the Aspergillus oryzae to be used as the raw material for the seed koji. The amount of water to be added is not particularly limited and can be appropriately selected depending on the purpose, but it is preferably added from 10 parts by mass to 250 parts by mass, and 20 parts by mass, per 100 parts by mass of the Japanese peppermint. It is more preferable to add 30 parts to 200 parts by weight, and particularly preferably 30 parts to 150 parts by weight. If the amount of the water added to 100 parts by mass of the common mint is less than 10 parts by mass, a sufficient amount of spores may not be able to settle on the common mint.

The culture temperature is not particularly limited as long as it is within the temperature range at which the koji mold can grow, and can be selected as appropriate depending on the purpose, but is preferably 20°C to 40°C, and 25°C to 35°C. is more preferable. If the culture temperature is less than 20° C., a sufficient amount of spores may not be able to settle on the peppermint. Note that if the temperature exceeds 50°C, the koji mold may not be able to grow.

The culturing time is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 80 hours to 210 hours, more preferably 100 hours to 190 hours, and particularly preferably 120 hours to 170 hours. If the culturing time is less than 80 hours, a sufficient amount of spores may not be able to settle on the peppermint, and if it exceeds 210 hours, the germination rate of spores may decrease.

- Koji peppermint seed malt -
The Koji peppermint seed koji obtained by the above method is a product in which Aspergillus aspergillus spores are fully attached to the peppermint, and by using this in the fermentation process, a Fermented peppermint liquid that is more familiar to the skin can be obtained. can be obtained more efficiently and easily.

<<Other processes>>
The other steps in the method for producing the Mentha fermented liquid are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, sterilization step, purification step, dilution step, etc. process, concentration process, drying process, etc.

-Sterilization process-
The sterilization step is a step of sterilizing the Mentha mentha used as the fermentation raw material in the fermentation step, the Mentha mentha used as the seed koji raw material in the seed koji preparation step, etc., before inoculation with the koji mold.
Moreover, when performing a fermentation process multiple times, it is preferable to sterilize the fermentation liquid obtained in the previous fermentation process before the next fermentation.
The sterilization step may be performed at the same time as stopping the fermentation in the fermentation step.
There are no particular limitations on the means for sterilizing the peppermint or the fermented liquid, and it can be appropriately selected from known methods.

-Purification process-
The refining step is a step of refining the peppermint fermented liquid obtained in the fermentation step.
In the purification step, the solid content (for example, the plant body of Aspergillus mentha, the cells of Aspergillus aspergillus, sludge, etc.) in the fermented liquid of Aspergillus mentha is removed.
The removal means is not particularly limited and can be appropriately selected depending on the purpose, such as filtration.
The filtration method is not particularly limited and can be appropriately selected from known methods depending on the purpose.

-Dilution process, concentration process-
The dilution step and the concentration step are steps for adjusting the Mentha fermented liquid obtained in either the fermentation step or the purification step to a desired concentration.
The means for dilution is not particularly limited and can be appropriately selected from known methods depending on the purpose.
The means for concentration is not particularly limited and can be appropriately selected depending on the purpose, such as vacuum concentration.

-Drying process-
The drying process is a process of drying the peppermint fermented liquid obtained in any one of the fermentation process, the purification process, the dilution process, and the concentration process.
The drying method is not particularly limited and can be appropriately selected depending on the purpose, such as freeze-drying.

<Kowui Mentha Fermented Liquid>
The peppermint fermentation liquid of the present invention is a fermentation liquid of peppermint using koji mold.
The above-mentioned Mentha mentha fermentation liquid is not particularly limited as long as it is a fermentation liquid using Aspergillus aspergillus and can be selected as appropriate depending on the purpose. A fermented peppermint liquid is preferred, and a fermented peppermint liquid having a contact angle of 79° or less is more preferred.

In this specification, the contact angle refers to a dynamic contact angle/surface tension measuring device (FTA1000 Falcon, manufactured by First Ten Angstroms). 3 μL of the measurement sample was dropped onto the sample stage of the device, and the temperature was 22°C. Measurement was performed using the droplet method under conditions of relative humidity of 20%, and the contact angle θ (°) for 1,000 ms was determined using the θ/2 method.
The contact angle is used as an indicator of "wetting" and is defined as "the angle between the liquid surface and the solid surface at the location where the free surface of the stationary liquid touches the solid wall (taking the angle inside the liquid). (Refer to the Physical and Chemistry Dictionary, 4th edition, Iwanami Shoten Co., Ltd.). The contact angle is determined by the magnitude relationship between the cohesive force between liquid molecules and the adhesive force between solid walls, and is an acute angle when the liquid wets the solid (the adhesive force is large), and an obtuse angle when the liquid does not wet the solid. Therefore, the smaller the contact angle, the easier it gets wet, that is, the better it blends into the skin.Therefore, there is no particular restriction on the lower limit of the contact angle of the Mentha fermented liquid, and it can be selected as appropriate depending on the purpose. .

The koji mentha fermentation liquid may contain the cells of the koji mold, or may be the one from which the koji mold cells have been removed, but the liquid must be one from which the koji mold cells have been removed. is preferred.

There is no particular restriction on the state of the Mentha mentha fermented liquid, and it can be selected as appropriate depending on the purpose. It may be a concentrate of a fermented liquid of peppermint, a diluted product of the fermented liquid of peppermint, or the like. Moreover, the above-mentioned Mentha mentha fermented liquid may be obtained by mixing or dissolving the dried product of the Mentha mentha fermentation liquid again in a solvent such as water or a hydrophilic solvent.

<Application>
The peppermint fermented liquid of the present invention is obtained by fermenting peppermint with koji mold, so it has excellent skin affinity and water retention, and is a highly safe natural product without impairing the effects of peppermint itself. Because it is a product, it can be used in a wide range of fields, including cosmetics, food, and medicine.
In addition, the method for producing a fermented solution of peppermint according to the present invention can easily and inexpensively produce a fermented solution of peppermint by fermenting the fermented peppermint with koji mold. It can be suitably used.

Although the peppermint fermentation liquid of the present invention is suitably applied to humans, it can also be applied to animals other than humans as long as the respective effects are achieved.

(cosmetics)
The cosmetic of the present invention contains the above-mentioned Mentha fermented liquid of the present invention, and further contains other components as required.

<Kowui Mentha Fermented Liquid>
The content of the peppermint fermented liquid in the cosmetic is not particularly limited and can be appropriately selected depending on the purpose, but it is preferably 5% by volume or more, and 20% by volume or more based on the total amount of the cosmetic. More preferably, the amount is % by volume or more. If the content of the Mentha fermented liquid is less than 5% by volume, the skin texture and water retention may be insufficient. In addition, the content of the above-mentioned Mentha fermented liquid is preferably as large as possible, and there is no particular upper limit to the content, and it can be appropriately selected depending on the purpose. Further, the cosmetic may be the Mentha fermented liquid itself.

<Other ingredients>
The cosmetic composition may further contain various main ingredients, auxiliary agents, and other ingredients commonly used in the production of cosmetic compositions, if necessary, within a range that does not impair the objectives and effects of the present invention.
The other components are not particularly limited and can be selected as appropriate depending on the purpose, such as astringents, bactericidal agents, antibacterial agents, ultraviolet absorbers, cell activators, oils and fats, waxes, and hydrocarbons. Examples include fatty acids, alcohols, esters, surfactants, fragrances, etc. These may be used alone or in combination of two or more. When these components are used in combination with the Mentha fermented liquid, they may act synergistically to bring about better effects than would normally be expected.
The content of the other components in the cosmetic is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected depending on the purpose.

<Application>
The use of the cosmetics is not particularly limited and can be appropriately selected from common cosmetics, such as lotions, milky lotions, creams, ointments, serums, lotions, packs, jellies, and lip balms. , skin cosmetics such as lipsticks, foundations, bath salts, soaps, and body shampoos; scalp and hair cosmetics such as astringents, hair tonics, hair creams, hair liquids, pomades, shampoos, and conditioners.

The above-mentioned cosmetic may be one in which the above-mentioned Mentha fermented liquid is blended with any cosmetic so as not to impede its activity, or it may be a cosmetic containing the above-mentioned Mentha fermented liquid as a main ingredient. good. Further, the cosmetic may be the Mentha fermented liquid itself.

Although the cosmetics of the present invention are preferably applied to humans, they can also be applied to animals other than humans as long as the respective effects are achieved.

Since the cosmetic of the present invention contains the above-mentioned Mentha fermented liquid, when used on the skin, it is useful in that it exhibits an excellent water retention effect and the effects of Mentha per se. In addition, the cosmetic of the present invention has high commercial value because it contains the above-mentioned Mentha fermented liquid as an active ingredient, which is excellent in blending into the skin. Furthermore, the cosmetic of the present invention contains the above-mentioned Mentha mentha fermented liquid, which is a natural product, as an active ingredient, and is therefore useful in that it is highly safe.

The present invention will be specifically explained below with reference to Preparation Examples, Production Examples, Examples, and Test Examples, but the present invention is not limited to these Preparation Examples, Production Examples, Examples, and Test Examples. isn't it.

(Preparation Example 1: Preparation of Koji Mentha Seed)
Aspergillus oryzae (strain name: AOK1714, manufactured by Akita Konno Shoten Co., Ltd.) was taken with a platinum loop and suspended in 50 mL of sterile water to prepare a koji mold solution. The number of bacteria in the koji mold solution was calculated using a Thoma hemocytometer (manufactured by EKDS) and was found to be 1.0 x 10 ⁵ cells/mL.
Next, 10 g of Japanese peppermint (manufactured by Albion Co., Ltd.) cut into 0.5 cm to 5 cm pieces was placed in an Erlenmeyer flask, sterilized under pressure, and 2 mL of the Aspergillus oryzae solution was inoculated therein, followed by static culture at 30° C. for 168 hours. After the cultivation was completed, it was dried at 45° C. for 24 hours to obtain "Korui Mentha Seed Koji."

(Production example 1: Production of black peppermint fermented liquid 1)
Japanese peppermint (manufactured by Albion Co., Ltd.) was ground using a pulverizer (sugar mill), and passed through a 2 mm mesh screen to obtain a crushed Japanese peppermint product. 1,000 mL of water was added to 50 g of this ground peppermint, and after mixing, 20 mL of the peppermint seed koji obtained in Preparation Example 1 (number of bacteria: approximately 1.0×10 ⁶ cells/mL) was inoculated. Next, the cells were precultured at 25°C for 22 hours. The obtained fermented liquid was filtered using diatomaceous earth to obtain "Cypermint fermented liquid 1."

(Production example 2: Production of black peppermint fermented liquid 2)
In Preparation Example 1, the Kosui mint seed koji obtained in Preparation Example 1 was used as a seed koji made from rice ( Aspergillus oryzae , white koji Shirakami, manufactured by Akita Konno Shoten Co., Ltd.) (hereinafter referred to as "rice seed koji"). "Cypermint fermented liquid 2" was obtained in the same manner as in Production Example 1, except for changing to (sometimes referred to as).

(Comparative production example 1: Production of peppermint extract)
Japanese peppermint (manufactured by Albion Co., Ltd.) was ground using a pulverizer (sugar mill), and passed through a 2 mm mesh screen to obtain a crushed Japanese peppermint product. 1,000 mL of water was added to 50 g of this ground mint, mixed, and then stirred at 25° C. for 22 hours. Subsequently, the obtained stirred material was filtered using diatomaceous earth to obtain a "mint extract".

(Test Example 1: Skin familiarity test)
The contact angle was determined by the following method using test samples of the peppermint fermented liquid 1 obtained in Production Example 1, the peppermint fermented liquid 2 obtained in Production Example 2, and the peppermint extract obtained in Comparative Production Example 1. A ``skin fit test'' was conducted by measuring .
Specifically, using a dynamic contact angle/surface tension measurement device (FTA1000 Falcon, manufactured by First Ten Angstroms), 3 μL of each test sample was dropped onto the sample stage (made of aluminum) of the device, and the temperature was 22°C. Measurement was performed using the droplet method under conditions of relative humidity of 20%. The contact angle θ (°) for 1,000 ms was determined by the θ/2 method. The contact angle was measured three times and the average value was calculated. The results are shown in Table 1 below. Furthermore, examples of droplets when measuring the contact angle of each test sample are shown in FIGS. 1A to 1C.

The fermented peppermint liquid 1 and the fermented Chinese peppermint liquid 2 obtained in Production Example 1 had a contact angle of 85° or less and were excellent in blending into the skin. In addition, the Mentha fermented liquid 1 had a contact angle of 79° or less, and was also excellent in blending into the skin.

In the following test examples, the "Cypermint fermented liquid 1" obtained in Production Example 1 was used as the sample of Example 1, the "Cypermint fermented liquid 2" obtained in Production Example 2 was used as the sample of Example 2, and comparative production The "Cypermint extract" obtained in Example 1 was used as a sample for Comparative Example 1.

(Test Example 2: Water retention test)
A "water-holding power test" was conducted in the following manner using the Mentha fermented liquid 1 of Example 1, the Mentha fermented liquid 2 of Example 2, and the Mentha extract of Comparative Example 1 as test samples.
Specifically, after washing the inner forearm of three subjects (Subject 1: a woman in her mid-20s, Subject 2: a woman in her early 30s, and Subject 3: a woman in her late 30s) as the test site, After entering a constant temperature and humidity chamber (temperature: 20° C., relative humidity: 50%), the animals were acclimatized for about 20 minutes. The moisture content of the stratum corneum at the test site before application of the test sample (hereinafter sometimes referred to as "initial stratum corneum moisture content") [unit: μS] was measured using a skin surface stratum corneum moisture content measuring device (SKICON-200EX). , manufactured by Yayoi Co., Ltd.). Next, 20 μL of the test sample was applied to the test site (an area of 1.5 cm in length and 1.5 cm in width), and the moisture content of the stratum corneum at the test site after 15 minutes (hereinafter, "post-application stratum corneum moisture content") ) [unit: μS] was measured. From these measured values of stratum corneum moisture content, the amount of change in stratum corneum moisture was calculated using the following formula (1). The results are shown in Tables 2 to 4 below.
Amount of change in stratum corneum moisture [μS] = Post-application stratum corneum moisture content [μS] - Initial stratum corneum moisture content [μS] ... Formula (1)

From the results of Test Example 2, it was found that both the Mentha Fermented Liquor 1 of Example 1 and the Fermented Mentha Liquor 2 of Example 2, which had a contact angle of 85° or less, not only had excellent skin compatibility, but also had a high It also had water-retaining power.
Furthermore, these effects of the Mentha fermented liquid 1 of Example 1, which had a contact angle of 79° or less, were not only superior to the Mentha extract of Comparative Example 1, in which no fermentation was performed, but were also better than expected. In addition, the fermented liquid was superior to that of Example 2, which was fermented using commercially available rice seed koji.

From the results of the above test examples, when a cosmetic product is made from a fermented peppermint liquid with a contact angle of 85 degrees or less, it has excellent skin compatibility and water retention, and also has a contact angle of 79 degrees or less. It was suggested that when the fermented peppermint liquid was used as a cosmetic, it would blend better into the skin and have even better water retention.

The fermented peppermint liquid of the present invention can be easily and inexpensively produced by the method for producing a fermented liquid of peppermint of the present invention, and because it is obtained by fermenting peppermint with koji mold, it has excellent skin comfort and water retention. Since it is a highly safe natural product without impairing the effects of peppermint itself, it can be used in a wide range of fields, including cosmetics, food, and medicine.
Since the cosmetics of the present invention contain the peppermint fermentation liquid of the present invention, they can be used as lotions, milky lotions, creams, ointments, beauty essences, lotions, packs, jelly, lip balms, lipsticks, foundations, bath salts, soaps, It can be suitably used in skin cosmetics such as body shampoo; scalp and hair cosmetics such as astringents, hair tonics, hair creams, hair liquids, pomades, shampoos, and conditioners.

Claims (1)

For 100 parts by mass of Japanese peppermint, 1 x 10 ³ pieces/mL ~ 1×10 ⁸ A seed koji preparation step of inoculating 5 parts by mass to 100 parts by mass of Aspergillus oryzae at 20° C. to 40° C. for 80 to 210 hours to obtain a mint seed koji;
After adding 500 parts by mass to 5,000 parts by mass of water to 100 parts by mass of Japanese peppermint, 1×10 ³ pieces/mL ~ 1×10 ⁸ A fermentation step of inoculating the Koji peppermint seeds/ml of the peppermint seeds and fermenting them at 20° C. to 40° C. for 10 to 40 hours to obtain a Fermented peppermint liquid;
A method for producing a fermented peppermint liquid characterized by comprising: