JPH07173026A - Cosmetic - Google Patents

Abstract

PURPOSE:To obtain a cosmetic having high functionality by fermenting Japanese apricot juice so as to further improve the excellent properties of conventional Japanese apricot. CONSTITUTION:This cosmetic consists of a fermented liquid of Japanese apricot obtained by adding sugars consisting of honey to Japanese apricot juice sterilized by a filtration method using a sterilizing filter, fermenting the juice by yeast to increase the amount of amino acids and then eliminating a component having >=5000 molecular weight by ultrafilter membrane treatment to remove proteins. The cosmetic has high functionality capable of giving moisture and stretch to human skin.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a cosmetic using ume juice.

[0002]

[Prior Art] Ume came from China and has been popular with many Japanese people for a long time as a garden tree not only for eating but also for viewing. On the other hand, it is known that this plum fruit has a high medicinal action and is widely used as a herbal medicine. Its crude drug names include ume, ume, or ume plum.

[0003] This ume is collected in May, and the collected ume is burned by a fire to dry it. The temperature of the fire at this time is set to about 40 ° C, and when it is 60% dry, the epidermis is damaged. Dry it evenly by turning it up and down without touching it. It is known that the ume treated in this way has an antibacterial action, an antifungal action or an antiallergic action.

In addition to this, plum fruits are used for cooling, intestinal regulation, antipyretic and anthelmintic agents, and their effects have been recognized.
Further, as disclosed in Japanese Patent Application Laid-Open No. 63-287727, as excellent properties of plum, it is possible to eliminate spots, freckles, makeup burns or sunburns on the skin, and to impart tension to the skin to smooth it. It is known to be effective.

[0005]

As described above, ume is known to have excellent properties, and in the past, this property has been utilized in various forms within the scope of conventional techniques. However, it has not yet been possible to further improve the excellent properties of ume by applying biotechnology, which has been rarely developed in recent years.

[0006] Therefore, the present invention has been made in view of the above problems, and an object of the present invention is to provide a cosmetic in which the excellent properties of conventional plums are further improved and the functionality thereof is enhanced by the fusion of biotechnology. It is a thing.

[0007]

In order to achieve the above-mentioned object, the cosmetic amount of the present invention is such that sugar consisting of honey is added to ume juice sterilized by using a sterilizing filter filtration method, and this is fermented with yeast. It is obtained by removing the protein by increasing the amount of amino acids and then cutting off the molecular weight of 5,000 or more by ultrafiltration treatment, and is characterized by being a cosmetic comprising a fermentation liquid of plum juice. .

[0008]

According to the cosmetics of the present invention, the amino acid content is increased by fermenting ume juice with yeast to further improve the properties of ume, which has been conventionally used, and is excellent in that it has never been obtained. It can be effective.
In addition, since the molecular weight of 5000 or more is cut by ultrafiltration, there is no fear of skin irritation.

[0009]

EXAMPLES Examples of the present invention will be described in detail below in accordance with manufacturing steps. In this example, fresh, green, pre-ripening, hard-flesh, immature plum fruit from Kishu was collected, and the flesh portion deseed from the fruit was squeezed to obtain ume juice. 5% of honey as added sugar is added to make plum juice as a medium. Since all subsequent steps need to be performed aseptically, the plum juice is sterilized first. For this sterilization, the conventional method of heating and pressure sterilization using an autoclave causes tissue destruction of the fruit juice by heating and loses the original good properties of plum, so do not use this method. Sterilize by sterilizing filter filtration method.

This sterilizing filter filtration method is performed as follows. First, add 5% honey to plum juice, filter with filter paper to remove the precipitate from plum juice, and then filter with a 0.45 micrometer filter of bactericide by autoclave. A sterilized plum juice is prepared by removing the cells inside.

Next, when fermenting plum juice,
In advance GYP medium (glucose 1%, yeast extract 0.5
%, Polypeptone 0.5%) to cultivate the yeast to increase the number of cells, and then add the yeast cells to the sterilized juice medium and culture the yeast in an incubator at about 30 ° C. To do.
In addition, all of these operations are also performed aseptically.

The ume fruit juice in which the yeast was thus cultivated was filtered through a filter paper and a 0.45 filter to remove the bacterial cells, and then the molecular weight of 5,000 or more was removed using an ultrafilter to obtain skin. Excludes proteins that cause skin irritation. A fermented liquid of plum juice is obtained through the above steps.

The fermented liquid of this ume juice has amino acid contents as shown in the graph of FIG. 1, and when comparing both the unfermented ume juice and the fermented ume juice, the fermentation is higher than that of the unfermented ume juice. It can be seen that plum juice has a significantly higher total amino acid content.

The amount of various amino acids in fermented plum juice compared to unfermented plum juice is 7 mg of arginine and 5 mg of lysine per 100 g of each amino acid.
Histidine 1 mg, phenylalanine 2 mg, tyrosine 1 mg, leucine 3 mg, isoleucine 2 mg, methionine 1 mg, valine 2 mg, alanine 3 mg, chrysin 4 mg, proline 3 mg, glutamic acid 14 mg, serine 2 mg, threonine 3 mg, tryptophan 1 mg,
Cystine is 1 mg, and the total amino acid is 55 mg
/ 100g has increased.

Among these amino acids, those belonging to essential amino acids such as isoleucine, leucine, lysine,
There are eight types of phenylalanine, methionine, threonine, tryptophan, and valine. This essential amino acid cannot be synthesized from other compounds in a heavy amount in the body,
If even one of them is lacking, it will have a significant effect on weight retention or growth, resulting in malnutrition. Also, this essential amino acid resembles a constituent component of the skin, and has a function of moisturizing and tensioning the skin.

Therefore, what should be noted in the cosmetics of the present invention is that the amount of this essential amino acid (8 types of isoleucine, leucine, lysine, phenylalanine, methionine, threonine, tryptophan, valine) causes fermentation of plum juice. That is an increase of 19 mg / 100 g.

That is, the excellent properties of ume juice can be further improved by fermenting the ume juice and increasing the amount of amino acids. And, this amino acid can have a further beneficial effect on human skin. Moreover, the functionality of each cosmetic can be further improved by incorporating the cosmetic of the present invention into various cosmetics.

In the graph of FIG. 1, amino acid names are represented by abbreviations, so refer to the correct names shown below. Arginine → arginine, histidine → histidine, phenyl → phenylalanine, isoleucine → isoleucine, methionine → methionine, glutami →
Glutamic acid, threoni → threonine, trypto → tryptophan.

[0019]

EFFECT OF THE INVENTION According to the cosmetic of the present invention, the excellent properties of ume juice can be improved by fermenting the ume juice, and a highly functional cosmetic can be provided.

[Brief description of drawings]

FIG. 1 is a graph showing a comparison of the amino acid contents of unfermented ume juice and fermented ume juice.

Claims (5)

[Claims] 1. A cosmetic material comprising a fermented liquid of plum juice. 2. The fermentation broth is obtained by adding sugar to sterilized plum juice, fermenting it with yeast to increase the amount of amino acids, and then removing the protein by ultrafiltration. Cosmetics according to 1. 3. The cosmetic according to claim 2, wherein the sterilization method is a sterilizing filter filtration method. 4. The cosmetic according to claim 2, wherein the added sugar is honey. 5. The cosmetic according to claim 2, wherein the ultrafiltration treatment is to cut a molecular weight of 5000 or more.