JPH05301823A - Eliminator for active oxygen from rice - Google Patents

Abstract

PURPOSE:To obtain an inexpensive simply producible and stably suppliable eliminator for active oxygen, safe for human bodies and excellent in eliminating effects on the active oxygen causing various disorders. CONSTITUTION:The objective eliminator for active oxygen is obtained by directly using a substance prepared by extracting rice with water (including extraction with an acid or an alkali) or an organic solvent such as an alcohol and further subjecting the resultant extract to alcoholic fermentation or including the resultant substance as an active ingredient. This eliminator has the effects and further effects as an antiulcer agent, a skin improver, a preservative, etc., and is usable in a wide field of medicines, cosmetics, foods, etc. Furthermore, when the rice is extracted with water, the gelatinizing phenomenon causes the most serious problem. In order to prevent the phenomenon, amylase etc., are made to react or the rice is acidified with hydrochloric acid, etc., to cleave the starch. The extraction is facilitated by this treatment.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention provides a safe, anti-ulcer action, skin-improving action by using alcohol-fermented rice extract as it is or by containing it.
The present invention relates to an active oxygen scavenger that has effects as a preservative and can be used in a wide range of fields such as medicines, cosmetics and foods.

[0002]

2. Description of the Related Art When human beings maintain a healthy body, SOD which is an active oxygen scavenging enzyme in the living body and active oxygen in the body
(Superoxide dismutase) is always balanced and the concentration of active oxygen is kept almost constant. However, currently, SOD production is decreased due to imbalance of dietary habits, excessive stress, and aging, and on the other hand, active oxygen is increased due to smoking, air pollution and the like.

As a result, active oxygen is excessively present in the living body, causing various tissue disorders. Particularly in the elderly, the SOD activity is lowered and the active oxygen concentration is increased, which often causes disorders such as rheumatoid arthritis and Pechet's disease. In addition, lipid peroxides generated by active oxygen, myocardial infarction, stroke, cataract, spots,
It is a major cause of modern diseases such as freckles, wrinkles, diabetes, arteriosclerosis, stiff shoulders, and coldness.

Even in the elderly, active oxygen is particularly likely to be generated at a site such as the skin which is directly stimulated by environmental factors such as ultraviolet rays. Therefore, as the active oxygen concentration increases, melanin pigment It is easy to cause defects such as generation, stains, and wrinkles.

Therefore, the SOD that eliminates excess active oxygen which causes various disorders as described above has attracted attention, and in order to prevent or treat these disorders, SOD is used as a medicine, cosmetics or food. Attempts have been made to add or use.

However, since SOD is heat-labile, deactivates by oral administration, and is extremely expensive, elimination of active oxygen by SOD has not been successful.

[0007] In view of the above circumstances, studies on active oxygen scavengers (including antioxidants that act similarly to SOD enzymes) have been conducted, and active oxygen scavengers using crude drug extract and the like have also been developed. At present, not only is it expensive due to a special raw material, but it is also difficult to supply a stable material.

[0008]

Since various obstacles caused by active oxygen have been recognized as described above, various studies have been actively conducted to eliminate active oxygen in the living body. In addition, nowadays, it is desired to live in a healthier and older life with the aging society. On the other hand, active oxygen scavengers are also attracting attention from the viewpoint of beauty. Therefore, there is a demand for the development of an active oxygen scavenger that is safe and inexpensive for the human body, has an excellent effect of scavenging active oxygen that causes various disorders, and that can be easily manufactured and can be stably supplied.

[0009]

[Means for Solving the Problems] From the viewpoint of animal and plant harmony, the present inventors have conducted research on various plant components centering on rice, which is a staple food. In the process, it has become clear that rice has many unpredictable possibilities and effects. Therefore, we have conducted a comprehensive utilization study of rice, focusing on rice, which is used as a staple food and which has been demonstrated to have the highest safety. As one of the themes, we have conducted intensive research on active oxygen scavengers from rice,
We have already developed an active oxygen scavenger characterized by containing rice extract.

It was found that this rice extract having an active oxygen scavenging effect from rice has uses as a skin improving agent, a natural preservative for foods and drinks, and an anti-ulcer agent. It was found that the active oxygen scavenger having the effect as an antiulcer agent, a preservative and a skin improving agent can be obtained by subjecting the product to alcohol fermentation, and the present invention has been completed.

That is, the present invention is an active oxygen scavenger characterized in that the extract of rice is further alcohol-fermented as it is or contains it. By extracting with an organic solvent such as alkali) or with an organic solvent such as alcohol, and further fermenting with alcohol, a very excellent active oxygen scavenger exhibiting the above effects can be obtained simply, inexpensively and completely safely.

When rice is extracted with water or an organic solvent,
First, when rice is pulverized or pulverized, the surface area becomes large, so that the extraction efficiency becomes extremely good. This method may be a general method using a crusher or a rice mill.
Although it is not necessary to grind, in this case, it takes a long time to decompose and extract the rice tissue.

In the water extraction, rice is crushed or powdered and water is added. The rice may be brown rice or white rice. However, the so-called red rice bran (generally used as a rice bran bag) contained in the 90 to 100% portion has almost no effect. The amount of water added is 1 to 5 times, and the amount is efficiently extracted. After that, the mixture is heated, and the extraction is completed at the time of boiling. Note that hot water may be added from the beginning to perform extraction.

Although the active ingredient in the extract has not been clarified, it is heat-stable, so the extraction temperature for water extraction is high at high temperature, but the same at low temperature for a long time. is there. However, at a low temperature of 40 ° C. or lower, it is necessary to carry out some kind of preservative such as making the pH acidic or alkaline. The extraction time may be several minutes in the case of boiling extraction, but several hours to one day are required in the case of moderate temperature below that. When the temperature is low, it takes several days to one month depending on the crushed state of rice. However, even in this case, it is more effective to heat at the end as much as possible.

In the case of water extraction, the most problematic is the gelatinization phenomenon. If it becomes pasty, not only the extraction efficiency will deteriorate, but it will be extremely difficult in actual work. In order to prevent this, the reaction may be carried out by adding amylase or acidification may be carried out with hydrochloric acid or the like to cut the starch. By using this method, it can be sufficiently solved and there is no problem in practice.

Since the active ingredient in the extract is stable to acid and alkali, it is also effective to perform acid extraction or alkali extraction. In the case of water extraction, the method of pre-treating with acid or alkali, or pre-treatment with an enzyme (for example, amylase etc.) that acts on the tissue of rice to perform extraction is far more effective. This is probably because the pretreatment makes it easier for the active ingredient to be extracted.

Also in the case of extraction with an organic solvent, it is desirable to pulverize or pulverize rice as much as possible before extraction. The organic solvent may be a general organic solvent such as alcohol and acetone, but those that are harmful to the human body need to be completely removed after extraction, so safe ones are preferable.

After the extraction is completed, the next alcoholic fermentation is carried out as it is without separating the extract and the extraction residue or after separating the extraction residue. That is, koji or starch-degrading enzyme is added, or saccharification is performed, and liquor or yeast is further added for saccharification and fermentation. At this time, koji and starch degrading enzyme may be used in combination, and liquor and yeast may also be used in combination. Also, after saccharifying with koji or starch-degrading enzyme, liquor or yeast may be added for fermentation.

In the case of large-scale production, it is desirable to add the rice extract in three steps or in several steps according to sake brewing, considering the balance between saccharification and fermentation, but if saccharification and fermentation are performed. You may add at once. Especially when treating a small amount, it is effective to add them all at once.

Here, the starch degrading enzyme used for saccharification refers to a starch degrading enzyme and a saccharifying enzyme. When koji is used, the koji which is commonly used may be used, and the type of koji mold and the variety of rice are not limited as long as it has an amylase titer.

In the acid-extracted or alkali-extracted product that needs to be adjusted to a pH that does not hinder saccharification and fermentation, the fermentation is carried out by adjusting the pH to a pH suitable for yeast fermentation. Saccharification and fermentation are carried out for about 15 to 20 days, and when spoilage is required, an acid is added or suitable preservative that does not hinder the temperature or the fermentation is applied.

The alcohol-fermented mash is heated as it is, or after being pressed and filtered, it is heated to stop the yeast growth and obtain a liquid product. Further, the liquid material is finished again according to the intended use, such as filtering again or clarification. Further, the effect was the same when organic acid fermentation such as lactic acid fermentation was carried out in accordance with the usual way after extraction.

Since rice is eaten as a staple food every day, it was so close to us that there was no concept of using it as an active oxygen scavenger and it was unexpected. Also,
Other than eating, it has been used for sake, shochu, vinegar, etc., but the idea and method of extracting rice was not taken. This seems to be because the characteristics of rice when it was extracted by heating became pasty, which was very difficult in the conventional way of thinking. Therefore, in the present invention,
By using organic solvent extraction, acid extraction, and alkali extraction, and in the case of water extraction, amylase or the like is allowed to act to facilitate the extraction so that the object can be achieved.

After sufficiently performing the extraction operation as described above,
Only by further fermentation can a very good active ingredient as an active oxygen scavenger be obtained. The effect of eliminating the active oxygen of the product of the present invention is described below. First, the effect of the product of the present invention as a superoxide scavenger was examined. The test method was the NBT method.

Preparation of Reagents 0.05M Na ₂ CO ₃ buffer (pH 10.2) 3 mM xanthine solution; 45.64 mg of xanthine is dissolved in the buffer to make 100 ml. 3 mM EDTA solution; EDTA.2Na 11
Dissolve 1.7 mg with distilled water to make 100 ml. BSA solution; Bovin Serum Albumin (Sigma) 1
Dissolve 5 mg in distilled water to make 10 ml. 0.75 mM NBT solution; NBT (nitroblue tetrazolium) 61.32 mg was dissolved in distilled water to obtain 10
Make up to 0 ml. Xanthine oxidase solution: Dilute xanthine oxidase with distilled water and adjust it so that the absorbance in the blank test of the operation method (analysis method) described below is in the range of 0.2 to 0.23. 6 mM CuCl ₂ solution; CuCl ₂ · 2H ₂ O
Dissolve 102.29 mg in distilled water to make 100 ml.

Operation method Take 2.4 ml of Na ₂ CO ₃ buffer solution in a test tube and add it to a xanthine solution, EDTA solution, BSA solution, NBT.
Add 0.1 ml of each solution. Then, 0.1 ml of the sample solution is added, and after standing at 25 ° C. for 10 minutes, 0.1 ml of the xanthine oxidase solution is added, and the mixture is quickly stirred and incubated at 25 ° C. After 20 minutes, 0.1 ml of CuCl ₂ solution was added to stop the reaction, and the absorbance was measured at 560 nm. For comparison, instead of the sample, superoxide dismutase (Cu, Zn type SOD, activity 3000 to
4000 unit / mg Wako Pure Chemical Industries, Ltd.) The same procedure was performed for 0.1 ml of the aqueous solution, and this value was used as the superoxide elimination rate 1
00. In addition, distilled water is used instead of the sample, and the same procedure is performed to obtain a blank. The measurement results are shown in Table 1. Further, for comparison sake, the superoxide scavenging rate was similarly obtained for sake.

[0027]

[Table 1] (Note) As the product of the present invention, the product obtained in Example 1 was used.

As can be seen from Table 1, the product of the present invention was found to have a remarkable active oxygen scavenging action. But,
No active oxygen scavenging effect was observed in sake. Next, the product of the present invention obtained in Example 1 and SOD were
It was heat-treated at 0 ° C. for 10 minutes, and its superoxide scavenging ability was examined. The superoxide erasing rate was measured by the above method. The results are shown in Table 2.

[0029]

[Table 2] (Note) As the product of the present invention, the product obtained in Example 1 was used.

From Table 2, it was found that SOD is unstable to heat, whereas the product of the present invention is excellent in thermal stability. From this, it was proved that the active ingredient for eliminating active oxygen in the product of the present invention has excellent thermal stability.
Therefore, the effect of the product of the present invention having an active oxygen scavenging effect in each application aspect was investigated. First, as the effects on the human body, the skin improving effect and the antiulcer effect were examined.

In order to examine the skin rejuvenation effect among the skin improving effects, 6 female monitors aged 70 to 80 years applied the product of the present invention to the back of the hand for 1 week, and the area was sampled by the sump method. The sump image was taken on a micrograph and compared with the skin of the present invention unused.

As shown in FIG. 1, in the skin of a 21-year-old female monitor, not only the sulcus 1 is clearly recognized in multiple directions, but also the skin crest (turtle shell pattern) 2 is clearly shown. However, as shown in FIG. 2, in the 71-year-old monitor, only the unidirectional cutaneous groove 1 ′ was observed, and no cuticle was observed at all. It is said that the skin loses elasticity as it grows older, and the skin groove becomes shallower due to its tightness, and the cuticles gradually disappear.

However, in the case where the product of the present invention was applied for one week, as shown in FIG. 3, the skin groove 1'which was observed only in one direction before use was clearly recognized in multiple directions. It was Not only that, but even the crests (turtle shell pattern) 2'which were not seen before the application became clearly visible, almost the same as the skin of a 21-year-old woman. In addition, elasticity was increased in touch, and a rejuvenating effect was recognized. This phenomenon was similarly observed in the remaining 5 monitors. It can be said that, by using the product of the present invention, the original function of the skin is directed to the recovery direction, and a clear and regular skin pattern appears. From this, it was demonstrated that the product of the present invention has a clear rejuvenating effect.

Next, in order to demonstrate the anti-aging effect, 4
The present invention product was continuously used on the back of the hand by three female monitors in their 0's for one week, and microscopic observation by the Sump method was performed.
As the product of the present invention, the product obtained according to Example 1 was used.
As shown in FIG. 4, in the skin not coated with the product of the present invention, only the skin groove 3 in one direction is conspicuous, and the skin groove 3 ′ orthogonal to the skin groove is unclear, whereas the product of the present invention is not clear. As shown in FIG. 5, the skin which was continuously used for 1 week not only had an unclear skin groove 3 ′ clearly appearing but also a fine skin groove. This phenomenon similarly appeared on the other two monitors. From this, it was demonstrated that the product of the present invention also has an effect of helping to prevent skin aging. Furthermore, when the skin to which the product of the present invention was continuously applied for one month was observed, the effect was further recognized.

Further, in order to check the effect of wrinkle extension, the skin of the relevant part of the monitor was measured with a dynamic friction meter before and after application. The measurement conditions are as follows. Temperature 25 ℃ Humidity 60% Sensor used KES-SE Friction tester SE-2 type (0.5mm piano wire used) Friction static load 50gf Measuring speed 1mm / sec Measuring distance 30mm (Integral effective range 20mm)

It is said that wrinkles are left as peculiar grooves and sagging when a decrease in muscles and skeletal atrophy with age due to repeated facial expressions caused by emotions. ing. As shown in FIG. 6, the MMD (coefficient of variation) was 0.0172 before application, but the skin after application for one week was MMD 0.004 as shown in FIG.
Fell to 2. The average values of 6 persons were almost the same. This is thought to be due to the disappearance of surface irregularities, which also proved that wrinkles had formed. In addition, it could be concluded that wrinkles were clearly formed when combined with the results of the micrograph by the Sump method. At the same time, the MIU (friction coefficient) was also 0.123 before application, but the skin after application for one week dropped to 0.073, and it was also found to have the effect of making the skin slippery.

Also, according to the sensory evaluations from all the monitors, the applied hand is more moist than the other hand, and not only does the skin become finer and the skin becomes softer, but in spite of only one week, All responded that the wrinkles were also less noticeable. Regarding the white effect, first
A sensory evaluation was carried out by the 9 monitors used in FIGS. 5A to 5C, and it was determined that the color of the skin when all were applied turned white. Further, in order to exemplify the whitening effect of the product of the present invention, a tyrosinase activity inhibitory action was tested, and the results are shown in Table 3.

As the operation method, a substrate solution (0.04% tyrosine solution) and a buffer solution (Mcllvaine Buffer pH6.
8) Accurately take 1 ml of each in an absorption cell, and mix with water and Example 1
Accurately put 1 ml of the product of the present invention obtained in
After stirring and mixing at 35 ° C. for 5 minutes, the absorbance scale was adjusted to zero at 475 nm, and then the tyrosinase solution (5.3 mg of tyrosinase was added to 0.9% NaCl).
0.02 ml (dissolved in the solution) was accurately added, and the mixture was immediately stirred and incubated. The absorbance at this time was plotted against the elapsed time (every 3 minutes). The results are shown in Table 3.

[0039]

[Table 3]

As can be seen from Table 3, it was found that among the products of the present invention, there are substances having an activity of inhibiting tyrosinase activity. From these facts, the present invention product has a stain,
It has been proved to have a whitening effect to erase freckles and a whitening effect to whiten the skin. From the above results, it was proved that the product of the present invention has an effect as a skin improving agent in a wide range, and it has been found to have a very excellent use as a skin improving agent even in actual use.

Similarly, using sake, the micrograph by the Sump method and the wrinkle-extending effect by a dynamic friction meter were examined, and it was found that sake did not have the effect as the product of the present invention. Moreover, as a sensory evaluation, there is an answer that it can be said that the skin is sticky when applied with sake, or has a unique smell of sake, etc. There was no one.

Then, in order to demonstrate that the freshness (moisturizing effect) of the product of the present invention is extremely remarkable, the amino acid content of the product of the present invention, the extract of rice and sake was measured. The results are shown in Table 4.

[0043]

[Table 4] Note 1 The product of the present invention was obtained according to Example 1. Note 2 The rice extract was extracted only according to Example 1. Note 3 For amino acid content, 10 ml of the sample was taken and phenolphthalene indicator 2 Three drops were added and neutralized with N / 10 NaOH solution, 5 ml of neutral formalin solution was added, and the acid liberated therein was titrated with N / 10 NaOH solution until it became a pale pink color.

As can be seen from the above results, when only rice is extracted, almost no amino acid content is obtained, and
Even with fermentation, like sake, only 1.4 amino acids are produced. However, it can be seen that the combination of extraction and fermentation as in the case of the present invention has a very high amino acid content of 7.5.

That is, by combining extraction and fermentation as in the product of the present invention, much more amino acids, which are the main components of the natural moisturizing factor, are produced than those obtained by extraction alone or alcohol fermentation alone. The product was found to be a use as a skin improver with a very pronounced freshness (moisturizing effect).

Next, the effect of the product of the present invention on the ulcer due to the active oxygen scavenging action was examined. That is, in order to examine the effect of the product of the present invention as an anti-ulcer agent, first, the effect of the present product on oral administration to restrained water immersion stress ulcer was examined. The method was performed as follows according to the method of Watanabe et al. After fasting 8-week-old male ddY mice for 24 hours,
The product of the present invention obtained in Example 1 was orally administered in an amount of 0.3 ml / mouse, and 30 minutes later, the product was placed in a stress gauge, and the xiphoid process was immersed in water at 15 ° C. to apply restraint water immersion stress. 5
After a lapse of time, the cervical spine was dislocated and sacrificed, and the stomach was removed. afterwards,
Inject 1.5 ml of 1% formalin solution into the stomach, and
The stomach tissue was lightly fixed by immersing it in the same solution and left as it was for 24 hours. After that, an incision was made along the greater curvature and the length (mm) of the damage that occurred in the glandular stomach was measured, and the total sum per animal was expressed as the ulcer index. As a control, the same amount of physiological saline was orally administered 30 minutes before being put into a stress gauge. 1 for each mouse
It was done with 5 animals each. In addition, alcoholic fermented rice and rice extract were used for comparison. Table 5 shows the results.
It is as follows.

[0047]

[Table 5]

While the average ulcer index was 65.6, the alcohol-fermented rice was 62.7, which was slightly effective. However, it decreased to 29.4 by using the rice extract, and 12.1% in the alcohol-fermented rice after extraction. That is, it was found that the rice extract is also effective against the restraint water immersion stress ulcer, but the effect is synergistically increased by fermenting the extract. Obviously,
It was found that the product of the present invention has a use as an anti-ulcer agent against restraint water immersion stress ulcer.

Next, the effect of the product of the present invention as a preservative on food and drink was examined. Bacillus subtilis, Bacillus cereus, which causes food spoilage as a representative of Gram-positive bacteria,
The effect of the product of the present invention on Escherichia coli, which is regarded as a general indicator of contamination as a representative of Gram-negative bacteria, was examined. The medium used was 10 ml of ordinary agar medium (commercially available) to which 1 ml (10%) of the product of the present invention was added. As a control, a 10% 20% ethanol solution was added instead of the product of the present invention. The culture was performed at 35 ° C., and the growth state of each bacterium was observed at 10, 24, 48 and 72 hours, and the results are shown in Tables 6 to 8.

[0050]

[Table 6]

[0051]

[Table 7]

[0052]

[Table 8] Note 1 As the product of the present invention, the product obtained in Example 1 was used. Note 2 Evaluation:-: No development, +: Some development, ++:
There is growth, +++: It is defined as growth.

As can be seen from Tables 6 to 8, in the medium to which 10% of water was added as a control, the growth was already large in all the bacteria at the time point of 10-hour culture, whereas In the medium containing 10% of the invention product,
Even after 72 hours of culture, Bac.subtili
s, Bac. cereus development was inhibited. Also, E.coli
Growth was observed by culturing for 48 hours or more, but in this case as well, a large growth inhibitory effect was recognized as compared with the control.

That is, the product of the present invention was found to be extremely effective against Gram-positive Bac. Subtilis and Bac. Cereus which are food spoilage bacteria, and E. coli which is a representative of Gram-negative bacteria. Therefore, it was revealed that the product of the present invention has an application as an excellent preservative effective for a wide range of foods. Further, since the product of the present invention has a remarkable tyrosinase activity inhibitory effect as described above, it was considered that the product of the present invention also had a freshness-retaining effect on cut vegetables and the like, and the effect of the product of the present invention on fresh food was examined.

The test method was as follows: the product of the present invention was sprayed onto lettuce, left at room temperature, and its change with time was observed. Further, as a control, instead of the product of the present invention, one sprayed with water similarly was used. In the case where water was sprayed as a control, the wound had already withered after 12 hours and the wound had browned on the second day, whereas the lettuce sprayed by diluting the product of the present invention by 50 times was 20 hours. It was fresh until later, and browning was not observed until the 4th day.

In the case of vegetables, it is most necessary to maintain the freshness, and in the extreme, even if the freshness is extended by the unit of time, its effect is very large. Further, it can be said that spraying the product of the present invention can prevent browning, which is very significant in the present day when many cut vegetables and the like are in circulation.

Next, the inhibitory effect of trimethylamine (an offensive odor component of fish) by the product of the present invention was examined. Moreover, in order to compare the brewed seasoning of the present invention with sake, general commercial sake was used as a target. The measurement conditions are as follows.

Sample Preparation 20 ml of a 0.001 M-TMA aqueous solution was placed in a 100 ml Erlenmeyer flask with a stopper, each sample was added, and the mixture was sealed and allowed to stand in a thermostat at 45 ° C. for 25 minutes. Gas chromatography (GC) for the amount of trimethylamine in the headspace gas
Was quantified by The results are shown in Table 9 by the residual rate of TMA.

[0059]

[Table 9] Note The product of the present invention was used as the product of the present invention.

As is clear from Table 9, in the case of adding commercial sake, the residual ratio of the offensive odor component of fish was 0.
80.2% with addition of 06 ml, 43.5 with addition of 0.30 ml
%, While the product of the present invention is added,
It was 53.6% when 0.06 ml was added, and 9.3% when 0.30 ml was added, which is extremely low.

That is, the sake produced by fermenting rice does not have much inhibitory effect on trimethylamine which is an off-flavor component of fish, whereas the alcoholic fermentation product of rice extract has a remarkable inhibitory effect on trimethylamine. Was seen. Further, in the rice extract, there was no inhibitory effect of trimethylamine. From these results,
It was found that the product of the present invention has an application as an excellent preservative that has both the effect of maintaining freshness and the effect of removing odors such as fish odor.

[0062]

As is clear from the above data, the rice extract can be easily fermented by alcoholic fermentation.
Moreover, it is possible to obtain an active oxygen scavenger that is completely safe, has an excellent active oxygen scavenging effect, and is stable against heat. That is, the product of the present invention having an active oxygen scavenging effect has uses as a skin improving agent, an anti-ulcer agent, a preservative, etc., and is an active oxygen scavenger that can be used in a wide range of fields.

Further, since rice was the staple food, the manufacturing method and the usage purpose in new fields other than food have hardly been developed. Furthermore, the fact that rice has been the staple food has proved its safety. That is, the product of the present invention is
Not only did we find an active oxygen scavenger that can be easily used in a wide range of fields such as pharmaceuticals, cosmetics, and foods from familiar rice that has been proven to be safe, but it is also said that it is an overproduction of rice, and now it has new uses. It is extremely significant that we have found that, and that we can increase consumption by improving the image of rice.

[0064]

【Example】

Example 1 15 kg of white rice was crushed with a crusher, and this powdered rice was mixed with water 2
2.5 liters and 10 g of amylase were added and boiling extraction was performed for 5 minutes. Then, the extract was cooled to 15 ° C., and 7 kg of koji rice, 150 g of lactic acid, and yeast were added to the extract.
Two days later, 30 kg of crushed white rice, 42 liters of water, and 20 g of amylase were extracted by the above method, and 9 kg of koji was added to the extract.
After 3 days, 60 kg of ground rice, 84 liters of water, 40 g of amylase extracted by the above method, and 40 g of starch degrading enzyme were added. Product temperature is 10-20
The saccharification and fermentation were carried out by keeping at 0 ° C. After 20 days, 40 kg of lees were separated by a squeezing machine to obtain 260 liters of this product.

Example 2 1 kg of white rice was finely pulverized with a rice mill and extracted with 5 liters of 95% alcohol for 24 hours. Then, the mixture was cooled to 15 ° C., and 4.6 liters of the extracted extract and 1.3 kg of the extraction residue were obtained with a squeezing machine. The extract was concentrated to 1 liter with a rotary evaporator. 1 liter of this concentrated solution was diluted with 7 liters of water, and the extraction residue 1.
3 kg and 500 g of koji were added and fermented at 20 ° C. for 20 days. After 20 days, filtration was performed to obtain 7.5 liters of this product and 700 g of a residue.

Example 3 1 kg of white rice was pulverized with a pulverizer, 5 liters of 0.1% hydrochloric acid water was added, and the mixture was stirred well and left for 24 hours. Then, it was boiled and extracted for 5 minutes, squeezed with a squeezing machine, and separated into 4.6 liters of the pressing liquid and 1.2 kg of the residue. After neutralizing this compressed liquid with 1/10 N NaOH, 1.2 liters of extraction residue and yeast were added and fermentation was carried out for 20 days. afterwards,
Filtration was performed to obtain 4.5 liters and 800 g of this product.

[0067]

[Brief description of drawings]

FIG. 1 is an embodiment of a skin groove and crest of a 21-year-old female monitor.

FIG. 2 is an embodiment of a skin groove and crest of a 71-year-old female monitor.

FIG. 3 is a pattern diagram of skin crevices and cuticles of a 71-year-old female monitor who applied the product of the present invention for 1 week.

FIG. 4 is an explanatory view of a skin groove and a cuticle of the skin to which the product of the present invention is not applied.

FIG. 5 is an explanatory view of skin crevices and cuticles on which the product of the present invention is applied for one week.

FIG. 6 is a measurement graph of the friction coefficient of the skin before applying the product of the present invention.

FIG. 7 is a measurement graph of skin friction coefficient after applying the product of the present invention for one week.

Claims (1)

[Claims] 1. An active oxygen scavenger, which is obtained by subjecting a rice extract to alcohol fermentation as it is or containing it.