JPH0521082B2 - - Google Patents
Info
- Publication number
- JPH0521082B2 JPH0521082B2 JP59190522A JP19052284A JPH0521082B2 JP H0521082 B2 JPH0521082 B2 JP H0521082B2 JP 59190522 A JP59190522 A JP 59190522A JP 19052284 A JP19052284 A JP 19052284A JP H0521082 B2 JPH0521082 B2 JP H0521082B2
- Authority
- JP
- Japan
- Prior art keywords
- rice bran
- rice
- noodles
- effect
- reaction
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000007164 Oryza sativa Nutrition 0.000 claims description 39
- 241000209094 Oryza Species 0.000 claims description 34
- 235000009566 rice Nutrition 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 235000012149 noodles Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002537 cosmetic Substances 0.000 claims description 9
- 235000021329 brown rice Nutrition 0.000 claims description 6
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 239000012263 liquid product Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims 1
- 238000000227 grinding Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 description 22
- 239000000047 product Substances 0.000 description 13
- 238000006243 chemical reaction Methods 0.000 description 8
- 238000005498 polishing Methods 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 238000006911 enzymatic reaction Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000003801 milling Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 230000035484 reaction time Effects 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 239000003599 detergent Substances 0.000 description 1
- 238000004851 dishwashing Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9794—Liliopsida [monocotyledons]
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Description
（産業上の利用分野）
本発明は、玄米を精白して、最初に出る赤糠部
分を除去し、さらに精白することにより得られる
米白糠を原料とし、これに麺または澱粉分解酵素
を作用させることにより、優れた効果を有する化
粧品を製造する方法に関するものである。
（従来の技術）
従来、米糠が入浴時に糠袋として用いられてい
たが、これは主に洗浄的に用いられたものと思わ
れる。この糠袋は、そのつど袋に詰め、また、使
用後に袋を洗うなどの手間がかゝること、一度使
用すると腐敗すること、袋で肌をこするので肌を
痛めることなど、多くの欠点が指摘されている。
本発明者らが糠袋を試用した結果からしても、僅
かに洗浄効果はみられたが、肌をしつとりさせた
り、すべすべさせたりする効果なほとんど得られ
なかつた。
（発明が解決しようとする問題点）
近年、あらゆる分野において天然指向が言われ
ているが、化粧品においても例外ではない。これ
は単なる副作用という面からだけでなく、安全性
の点からも注目されている。安全性とは、一つに
は長期間に亘つて肌に塗布することによる肌に対
する作用あるいは肌からの吸収であり、また、一
方では肌に付けること、特に手に付けることによ
る経口的体内への吸収である。すなわち、食物の
洗浄、食器の取り扱い時などに、化粧品の付いた
手で触れることが問題にされている。
（問題点を解決するための手段）
本発明者らは、動植物合和すという観点から、
主食である米を中心に、種々の植物成分の研究を
進め、まず、玄米、白米、および精米歩合50％ま
での糠を用い、水抽出、アルコール抽出、および
酵素処理を行ない、クリーム状の洗過液および
圧搾液を用いて官能評価を行なつたが、化粧品
としての効果はほとんど認められなかつた。とこ
ろが、精米歩合約90〜92％までゝ得られる赤糠
と、精米歩合約90〜92％以上50％までで得られる
米白糠とに分離し、この米白糠を原料として、こ
れに麺または澱粉分解酵素を作用させたところ、
極めて優れた効果を有する化粧品が得られること
を見出し、本発明を完成するに至つたのである。
すなわち、本発明は、玄米を精米機にかけ、赤
糠部分を除去した後、さらに精白を上げて米白糠
を分離採取し、この米白糠に加水し、麺または澱
粉分解酵素を作用させた後、そのまゝ乾燥、粉末
化するか、あるいは粗過または圧搾過して、
クリーム状または液状物を得ることを特徴とする
米から化粧品を製造する方法である。
精米歩合約90〜92％以上から50％までに得られ
る米白糠を用いて、水抽出およびアルコール抽出
を行なつたところ、いずれも効果は全く認められ
なかつたが、種々の生物反応および酵素反応を行
なつたところ、麺または澱粉分解酵素が有効であ
ることが判明した。
本発明の方法においては、まず、玄米を精米機
にかけ、90〜92％精白で得られる赤糠を分離す
る。その後、精白を上げて精白歩合50％までに得
られる米白糠を採取する。このようにして得られ
る米白糠に加水し、よく撹拌する。加水量は３〜
６倍が有効であり、乾燥粉末を得る場合は等量が
好ましい。これに麺または澱粉分解酵素を添加す
る。こゝでいう澱粉分解酵素とは、澱粉液化酵素
および糖化酵素を指し、添加時期は、加水直後で
も、反応温度に上昇した後でもよく、反応時間
は、液化酵素の場合、適温で１〜８時間であり、
反応が行われていれば短かくてよく、長くても効
果に変りはない。温度と時間によつては、瞬間液
化でもよい。麺の場合、適温で１時間程度が好ま
しいが、反応が行なわれていれば短かくてもよ
い。適温で３時間を超えると、一回の塗布では効
果が認められなかつたが、繰り返し使用すると効
果が認められた。
反応後、温度を上げて沸騰させ、反応を停止さ
せる。これをガーゼのようなもので粗過し、ク
リーム状のペーストを得る。また、圧搾過によ
り液を分離すれば、液状のものが得られる。酵
素反応後、そのまゝ乾燥して粉末化しても、上記
クリーム状および液状のものと同様に、化粧品と
して効果がある。
次に、官能評価について記載する。
まず、各種原料による液化酵素反応後の官能評
価を表１に示す。
(Industrial Application Field) The present invention uses white rice bran obtained by polishing brown rice, removing the first red bran part, and further polishing, and treating it with noodles or starch-degrading enzymes. In particular, it relates to a method for producing cosmetic products with excellent effects. (Prior Art) Rice bran has traditionally been used as a rice bran bag for bathing, but it is thought that this was mainly used for cleaning purposes. This rice bran bag has many disadvantages, such as the hassle of filling the bag each time and washing the bag after each use, the risk of spoilage after one use, and the damage to the skin caused by rubbing the bag against the skin. It has been pointed out.
The results of the trial use of rice bran bags by the present inventors showed that, although a slight cleaning effect was observed, almost no effect of moisturizing or smoothing the skin could be obtained. (Problems to be Solved by the Invention) In recent years, there has been a trend toward natural products in all fields, and cosmetics are no exception. This is attracting attention not only from the viewpoint of side effects but also from the viewpoint of safety. One safety is the effect on the skin or the absorption of the skin by applying it to the skin over a long period of time, and on the other hand, the oral body, especially in the hand, is attached to the skin. It is the absorption of In other words, touching cosmetics with hands when washing food, handling tableware, etc. is becoming a problem. (Means for solving the problem) From the viewpoint of harmonizing animals and plants, the present inventors
Focusing on rice, which is a staple food, we conducted research on various plant ingredients, and first, we used brown rice, white rice, and rice bran with a polishing ratio of up to 50% to perform water extraction, alcohol extraction, and enzyme treatment to create a cream-like washing product. Sensory evaluation was performed using the permeate liquid and the squeezed liquid, but almost no cosmetic effect was observed. However, rice bran is separated into red rice bran, which is obtained with a rice polishing ratio of about 90-92%, and white rice bran, which is obtained with a rice milling ratio of about 90-92% to 50%. When a degrading enzyme was applied,
They discovered that cosmetics with extremely excellent effects can be obtained and completed the present invention. That is, in the present invention, brown rice is milled to remove the red rice bran portion, and then the white rice bran is further polished to separate and collect the white rice bran. After adding water to the white rice bran and allowing the noodles or starch-degrading enzyme to act on it, It can be dried or powdered as it is, or it can be roughly filtered or squeezed.
This is a method for producing cosmetics from rice, which is characterized by obtaining a cream or liquid product. When water extraction and alcohol extraction were performed using rice bran obtained with a rice polishing ratio of about 90-92% or higher to 50%, no effects were observed in either case, but various biological and enzymatic reactions were observed. As a result, it was found that noodles or starch-degrading enzymes were effective. In the method of the present invention, first, brown rice is subjected to a rice milling machine, and red rice bran obtained by 90 to 92% milling is separated. After that, the white rice bran that can be polished up to a polishing ratio of 50% is collected. Add water to the rice bran thus obtained and stir well. The amount of water added is 3~
Six times is effective, and equal amounts are preferred when obtaining a dry powder. Add noodles or starch-degrading enzyme to this. The starch degrading enzyme referred to here refers to starch liquefying enzyme and saccharifying enzyme, and the addition time may be immediately after adding water or after the reaction temperature has been raised, and the reaction time is 1 to 8 minutes at an appropriate temperature in the case of liquefying enzyme. It's time,
As long as the reaction is taking place, it can be short, and the effect will be the same even if it is long. Depending on the temperature and time, instant liquefaction may be used. In the case of noodles, it is preferably about 1 hour at an appropriate temperature, but it may be shorter as long as the reaction is carried out. When applied for more than 3 hours at an appropriate temperature, no effect was observed with one application, but an effect was observed with repeated use. After the reaction, the temperature is raised to boiling to stop the reaction. Pass this through something like gauze to obtain a creamy paste. Moreover, if the liquid is separated by squeezing, a liquid product can be obtained. Even if it is dried and powdered after the enzymatic reaction, it is effective as a cosmetic product in the same way as the cream and liquid products mentioned above. Next, sensory evaluation will be described. First, Table 1 shows the sensory evaluation after the liquefaction enzyme reaction using various raw materials.
【表】
各種原料に液化酵素を反応させてみると、米白
糠以外は全く効果がないと全員が答えた。このよ
うに、米白糠の場合にのみ、肌に対する効果があ
ること、その効果も、しつとりした感覚とすべす
べした感覚という両方を併せ持つことが判明した
ことは画期的なことである。
次に、水抽出およびアルコール抽出を行なつて
みたが、効果は全く認められなかつたので、抽出
条件とか反応生成の角度から検討してみた。その
結果、特定の酵素反応が必要であることが判明し
たので、米白糠を用いて、各種酵素反応により得
られた製品の官能評価を行ない、それを表２に示
した。[Table] When we tried reacting liquefying enzymes with various raw materials, all of them answered that they had no effect on anything other than rice bran. It is groundbreaking to discover that only rice bran has an effect on the skin, and that it has both a moist and smooth sensation. Next, we tried water extraction and alcohol extraction, but no effects were observed, so we investigated from the angle of extraction conditions and reaction production. As a result, it was found that a specific enzymatic reaction was required, so we conducted a sensory evaluation of products obtained by various enzymatic reactions using rice bran, and the results are shown in Table 2.
【表】
澱粉分解酵素と麺以外は、すべての人が全く効
果がないと答えた。糖化酵素については、４人が
効果があるとしたが、いずれも液化酵素や麺より
も効果は薄いとした。なお、反復継続によつて
は、ほとんどの人が効果を認めた。麺について
は、反応時間が３時間のものでは糖化酵素とほぼ
同様の評価であつた。
また、効果の持続性について官能評価を行なつ
てみた。[Table] All the people answered that they had no effect on anything other than starch-degrading enzyme and noodles. Regarding saccharifying enzymes, four people said that they were effective, but all said that they were less effective than liquefying enzymes or noodles. In addition, most people recognized the effects of repeated use. Regarding noodles, when the reaction time was 3 hours, the evaluation was almost the same as that of the saccharifying enzyme. We also conducted a sensory evaluation of the sustainability of the effect.
【表】
本製品について、すべての人が湯で洗つても、
石鹸で洗つても全く効果は低下しないと答えた。
また、汗をかいてもとれず、さわやかな清涼感を
感じると答えた。風呂に入つて、その翌日も効果
が持続していたという報告もあつた。
さらに洗剤に弱い女性３名について、片手に本
製品を塗布して食器を10分間洗い、評価したとこ
ろ、塗布した手はしつとりして、すべすべしてい
たが、もう一方の手は、ざらざらして、つつぱつ
たような感じがしたと答えた。このことは、官能
所見で全員が被膜を作つているように感じるとい
つたことゝ関係があると思われ、注目すべきこと
であつた。
なお、５人の女性全員に２日間使用して化粧の
りを調べたところ、全員が化粧ののりが非常によ
くなつたとした。
（発明の効果）
前記の官能評価の結果から明らかなように、本
発明製品を用いると、肌がしつとりして、すべす
べした感じとなる優れた効果が得られる。特に液
化酵素と麺については、一回の使用で効果がある
ことが認められる。これは化粧品として基本的な
重要な効果であるばかりでなく、油を含まない天
然物から得られる製品としては画期的なものであ
る。また、被膜ができたようであるということは
注目すべきことで、しかも、これを水で洗つて
も、また、入浴時に石鹸で洗つても効果が落ち
ず、翌日においても、しつとりして、すべすべし
た感じが残つていたこと、汗をかいても効果が落
ちず、さわやかで清涼感があるということは、持
続性が高いことである。しかも、本発明製品は、
原料が米白糠であるから、飲用も可能であるとい
う安全性を持つものである。
（実施例）
次に、本発明の実施例を示すが、本発明は、こ
れらの実施例により限定されるものではない。
実施例 １
玄米を精米機にかけ、90％精白で赤糠を分離し
た。この後、90〜50％までに得られた米白糠を採
取した。この米白糠１Kgに、４の水と液化酵素
５ｇを添加し、添加後、温度を65℃に上げ、１時
間放置し、沸騰により反応を停止させた。これか
ら液3.1と残渣1.5Kgに分離し、本発明製品を
得た。
実施例 ２
実施例１と同様にして得た米白糠１Kgに、４
の水と200ｇの麺を添加した後、温度を55℃に上
げ、１時間放置し、沸騰により反応を停止させ
た。これをガーゼで粗過して、僅少の残渣とク
リーム状のペースト3.6Kgを得た。
実施例 ３
実施例１の同様にして得た米白糠１Kgに、液化
酵素５ｇを含む65℃の温水１を加え、よく撹拌
した後、温度を保ちながら１時間放置した。次
に、熱風乾燥により充分乾燥した後、乳鉢で粉砕
し、約950ｇの本発明製品を得た。[Table] Regarding this product, even if everyone washes it with hot water,
He answered that washing with soap does not reduce the effectiveness at all.
They also said that it doesn't come off even when they sweat, and that it gives them a refreshing feeling of coolness. There were also reports that the effects of taking a bath lasted even the next day. Furthermore, when we evaluated three women who are sensitive to detergents by applying this product to one hand and washing dishes for 10 minutes, the applied hand felt moisturized and smooth, but the other hand felt rough. I answered that it felt like a prickling sensation. This was thought to be related to the fact that all the patients felt as if they were forming a film based on the sensory findings, and was noteworthy. Furthermore, when all five women used the product for two days and examined how well their makeup went on, all of them said that their makeup went on much better. (Effects of the Invention) As is clear from the above sensory evaluation results, when the product of the present invention is used, an excellent effect of making the skin moist and smooth can be obtained. In particular, liquefied enzymes and noodles are found to be effective after just one use. This is not only a fundamentally important effect as a cosmetic product, but also a breakthrough as a product obtained from natural products that do not contain oil. Also, it is noteworthy that a film appears to have formed, and even if you wash it with water or with soap when taking a bath, the effect does not decrease, and even the next day it remains moisturized. The fact that it left a smooth feeling on the skin, did not lose its effectiveness even after sweating, and had a refreshing and cool feeling indicates that it is highly durable. Moreover, the product of the present invention
Since the raw material is rice bran, it is safe and drinkable. (Examples) Next, Examples of the present invention will be shown, but the present invention is not limited to these Examples. Example 1 Brown rice was subjected to a rice polishing machine and the red rice bran was separated by 90% polishing. After this, the rice bran obtained up to 90-50% was collected. To 1 kg of this rice bran, water from step 4 and 5 g of the liquefied enzyme were added, and after the addition, the temperature was raised to 65°C, left to stand for 1 hour, and the reaction was stopped by boiling. This was separated into liquid 3.1 and residue 1.5 kg to obtain the product of the present invention. Example 2 To 1 kg of rice bran obtained in the same manner as in Example 1, 4
After adding water and 200g of noodles, the temperature was raised to 55°C, left for 1 hour, and the reaction was stopped by boiling. This was roughly filtered through gauze to obtain a slight residue and 3.6 kg of creamy paste. Example 3 To 1 kg of rice bran obtained in the same manner as in Example 1, 1 part of 65°C warm water containing 5 g of liquefying enzyme was added, stirred thoroughly, and then left to stand for 1 hour while maintaining the temperature. Next, after sufficiently drying by hot air drying, it was crushed in a mortar to obtain about 950 g of the product of the present invention.
Claims (1)
後、さらに精白を上げて米白糠を分離採取し、こ
の米白糠に加水し、麺または澱粉分解酵素を作用
させた後、そのまゝ乾燥、粉末化するか、あるい
は粗過または圧搾過して、クリーム状または
液状物を得ることを特徴とする米からの化粧品の
製造法。1. After passing the brown rice through a rice mill to remove the red rice bran part, it is further polished to separate and collect white rice bran. After adding water to this white rice bran and allowing noodles or starch-degrading enzyme to act on it, it is left to dry as is. A method for producing cosmetics from rice, which comprises powdering, rough filtration or pressing to obtain a cream or liquid product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59190522A JPS6168404A (en) | 1984-09-13 | 1984-09-13 | Production of cosmetic from rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59190522A JPS6168404A (en) | 1984-09-13 | 1984-09-13 | Production of cosmetic from rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6168404A JPS6168404A (en) | 1986-04-08 |
| JPH0521082B2 true JPH0521082B2 (en) | 1993-03-23 |
Family
ID=16259486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59190522A Granted JPS6168404A (en) | 1984-09-13 | 1984-09-13 | Production of cosmetic from rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6168404A (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6187615A (en) * | 1984-10-08 | 1986-05-06 | Tokuyama Toshie | Preparation of cosmetic from rice |
| JPH0755887B2 (en) * | 1987-04-17 | 1995-06-14 | 徳山 淑恵 | Method for manufacturing cosmetics and bath salts from rice |
| JPH01310663A (en) * | 1988-06-09 | 1989-12-14 | Sanwa Kagaku Kenkyusho Co Ltd | Composition derived from rice bran, deodorant for animal containing said composition and production thereof |
| JP3678435B2 (en) * | 1993-12-27 | 2005-08-03 | 株式会社創研 | Hot compress |
| JP3737526B2 (en) * | 1994-03-08 | 2006-01-18 | 株式会社創研 | Cosmetics from rice bran |
| JP3737527B2 (en) * | 1994-03-08 | 2006-01-18 | 株式会社創研 | Bath salt from rice bran |
| JPH08119870A (en) * | 1994-10-25 | 1996-05-14 | Soken Kk | Agent for normalizing turn over from rice |
| JP6375100B2 (en) * | 2013-06-11 | 2018-08-15 | 丸善製薬株式会社 | Anti-aging agent, whitening agent, skin cosmetics and food and drink |
| JP6159918B2 (en) * | 2015-10-08 | 2017-07-12 | 福岡県 | Hyaluronidase inhibitors and methods for inhibiting hyaluronidase activity |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51144766A (en) * | 1975-06-05 | 1976-12-13 | Kazuyasu Sakamoto | Production of powdery soy bean article |
| JPS5279088A (en) * | 1975-12-25 | 1977-07-02 | Toukoma Gijiyutsu Kenkiyuushiy | Process for preparing refined *sake* |
| JPS5315434A (en) * | 1976-07-23 | 1978-02-13 | Yoshihiro Kuribayashi | Production method of skin cosmetics |
| JPS5967213A (en) * | 1982-10-12 | 1984-04-16 | Kazuo Suga | Cosmetic composition |
| JPS59154971A (en) * | 1983-02-25 | 1984-09-04 | Zenzo Nakagiri | Solution of nutrient component of bran |
| JPS59164711A (en) * | 1983-03-09 | 1984-09-17 | Hideaki Toyama | Cosmetic manufactured using product in making refined sake as basic material |
-
1984
- 1984-09-13 JP JP59190522A patent/JPS6168404A/en active Granted
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS51144766A (en) * | 1975-06-05 | 1976-12-13 | Kazuyasu Sakamoto | Production of powdery soy bean article |
| JPS5279088A (en) * | 1975-12-25 | 1977-07-02 | Toukoma Gijiyutsu Kenkiyuushiy | Process for preparing refined *sake* |
| JPS5315434A (en) * | 1976-07-23 | 1978-02-13 | Yoshihiro Kuribayashi | Production method of skin cosmetics |
| JPS5967213A (en) * | 1982-10-12 | 1984-04-16 | Kazuo Suga | Cosmetic composition |
| JPS59154971A (en) * | 1983-02-25 | 1984-09-04 | Zenzo Nakagiri | Solution of nutrient component of bran |
| JPS59164711A (en) * | 1983-03-09 | 1984-09-17 | Hideaki Toyama | Cosmetic manufactured using product in making refined sake as basic material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6168404A (en) | 1986-04-08 |
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