JPS5810512A - Cosmetic - Google Patents

Abstract

PURPOSE:To prepare a cosmetic having high safety and excellent emulsifiability, moisture-retainability, and feeling to the skin, by compounding a vegetable protein or a partially hydrolyzed vegetable protein represented by the alcohol- denaturated soybean protein. CONSTITUTION:The objective cosmetic is prepared by compounding a vegetable protein or a partially hydrolyzed vegetable protein obtained by the hydrolysis of a vegetable protein with a protease (e.g. pepsin, ''Bioprase '', etc.) in an amount of 0.05-10wt%. Although soybean protein, wheat protein, etc. may be used as the vegetable protein; however, it is preferable to use soybean protein, especially the alcohol-denaturated soybean protein obtained by washing the soybean protein with 50-80wt% hydrous alcohol. The cosmetic thus obtained has excellent emulsified state and emulsion stability, and gives low stimulation, excellent feeling and emolient property to the skin. It protects the hair, and imparts the hair with gloss and softness.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is formulated with vegetable protein or a partially hydrolyzed vegetable protein obtained by hydrolyzing it with a proteolytic enzyme. The objective is to provide cosmetics that have the same properties as the cosmetics.

In general, cosmetics are mainly made up of so-called emulsified products of general VCtI'i oil-surfactant-water, including creams and emulsions.
Surfactants, which have properties such as moisturizing properties, are essential in making cosmetics.0 It goes without saying that surfactants used in cosmetics have the surfactant properties necessary for the product. However, they must also be physicochemically stable, have an excellent texture, and be highly safe for the skin.

The surfactants conventionally used in cosmetics are mainly synthetic nonionic surfactants such as Span and Tween. However, although these conventional surfactants have sufficient surfactant ability, they are not necessarily satisfactory in terms of safety and feel. Furthermore, since cosmetics come into direct contact with the skin, various amino acid derivatives have been developed that utilize amino acids, which are also sebum components, as surfactants. Although these surfactants are less irritating to the skin than conventional surfactants, they are still not perfect in terms of skin irritation due to their low molecular weight, and furthermore, their emulsifying ability is insufficient. Yes, it is difficult to emulsify it alone or in small amounts.

Cosmetics also contain the aforementioned amino acid derivatives, polyethylene glycol, synthetic water-soluble polymers, polysaccharides, and the like to provide moisturizing and emollient effects. However, cosmetics are desired to be ``gentle and beautiful,'' but in order to be ``gentle,'' they must have an excellent feel when used, and the water-soluble polymers mentioned above are There is a feeling, which is not pleasant to the touch.

In order to improve these problems, it has been considered to use soluble collagen, which is obtained by decomposing animal protein collagen, as a moisturizing and emollient agent. In addition, the color and odor are bad.The inventors of the present invention have repeatedly conducted research in view of the above situation, and have found that vegetable protein and partially hydrolyzed vegetable protein obtained by hydrolyzing it with a proteolytic enzyme can be used as an emulsifier for cosmetics. Furthermore, it has been found to be excellent as a moisturizer and emollient.

The present invention was completed based on this knowledge, and is a cosmetic containing vegetable protein or partially hydrolyzed vegetable protein obtained by hydrolyzing the vegetable protein with a proteolytic enzyme.

As the vegetable protein, soybean protein, wheat protein, etc. can be used, but soybean protein is preferable.

Therefore, one embodiment of the present invention is a cosmetic containing soybean protein or partially hydrolyzed soybean protein processed as described above.

Furthermore, it is even more preferable to denature this soybean protein with alcohol, since the properties of the soybean protein are improved. Therefore, another embodiment of the present invention is a cosmetic containing alcohol-denatured soybean protein or partially hydrolyzed soybean protein treated as described above.

When using soybean protein as the vegetable protein, defatted soybeans produced from the soybean oil extraction process, extracted soybean proteins obtained from the defatted soybeans, isolated soybean proteins, etc. can be used.

When these are denatured with alcohol, they are washed with alcohol, preferably hydrous alcohol. The alcohol concentration is preferably about 50 to 80 w/w To, the solvent ratio is about 5 to 20 times by weight, and the washing temperature is preferably below the boiling point at that alcohol concentration.

Treatment with proteolytic enzymes is carried out as follows. That is, after adding water to a plant protein such as soybean protein or an alcohol-denatured soybean protein and dispersing it to adjust the pH, an acidic or medium-based solution such as pegsin, bioplase (Nagase Sangyo Co., Ltd.), papain, trypsin, or Alcalase (Novo Co., Ltd.) is added. nature, alkalinity,
Add proteolytic enzyme and perform enzymatic decomposition with gentle stirring. The pH% temperature at this time is preferably the optimum pH 1 temperature of the 'WI element used to stiffen the decomposition rate. Food-grade acids and salts such as hydrochloric acid, acetic acid, caustic soda, aqueous ammonia, and sodium bicarbonate can be used to adjust the pH. - For example, when decomposing with pepsin, the optimum PHN is adjusted in advance to around 2.0 with hydrochloric acid, and an enzyme agent is added to start the decomposition. When the target degree of decomposition is reached, the enzyme is neutralized with caustic soda to a pH of around 7 and then heated to activate the enzyme.

Next, the insoluble matter is separated from each other to obtain a vegetable protein solution, which may be used as it is, or may be dried and powdered.

In order to stop the enzyme reaction at the target degree of decomposition, the solubility of the protein in a 10% trichloroacetic acid solution (hereinafter referred to as TCA solubility rate) can be used as an indicator, and the enzyme reaction can be stopped at the target TCA solubility rate. That's fine. Note that the TCA solubility rate varies slightly depending on the type of enzyme.

Heat treatment, especially a high temperature short time method using a plate heat exchanger, is convenient for deactivating the enzyme.

The above vegetable proteins can be used to replace all or part of the surfactants conventionally used as emulsifiers, moisturizers, and emollients in cosmetics, and the amount to be added cannot be further specified. , generally from 0.05 to 10% by weight.

Cosmetics that can be blended are not limited to the examples described below, but include creams such as cold cream and vanishing cream, milky lotions, lotions, backing agents, nyanpu,
Examples include rinse, hair treatment, etc.

The vegetable protein of the present invention has excellent emulsifying properties, is a highly safe substance, and has a light and supple feel that conventional water-soluble polymers do not have.

Since it has the ability to form a gel in an emulsion system, the emulsion system is very stable. Furthermore, the polypeptide has the effect of adsorbing to damaged hair, forming a film, increasing wettability, and providing a favorable texture.

Furthermore, properties such as emulsifying power can be controlled by the degree of enzymatic decomposition.

Alcohol-denatured soybean protein has its characteristic odor removed,
The color tone is also improved and emulsifying properties are increased.

Therefore, cosmetics containing these vegetable proteins have a high emulsion state and emulsion stability, and have an excellent feel on the skin.
It has emollient properties.

It also has a film-retaining effect on hair, giving it shine and flexibility.

Furthermore, the skin irritation problem seen with conventional surfactants is also improved.

Examples are shown below.

Example 1 Production of alcohol-modified soybean protein and partially hydrolyzed soybean protein 20 strands of low-denatured defatted soybeans were heated at 50°C and 50°C in a closed oven using 200 kf of a 60 W/W% alcohol aqueous solution.
Washed for minutes. I divided this into F and got a cake of 32 gods.

It was transferred to a vacuum dryer and dried at 70°C to obtain 13.5kf of concentrated soybean protein powder.The analysis value of this product was 6% moisture.
．． Sample A had a content of 5%, protein (anhydrous equivalent) of 67%, and a water-soluble nitrogen index (NSI') of 11.0. 13 ml of this powdered concentrated soy protein was added to 150 tons of hot water (60°C) in a tank with a jacket, stirred, and dispersed ammonia water was added to adjust the pH to 9.0, and the liquid temperature was t5.
The temperature was raised to 5°C and maintained. To this, bioplase (2o, o
When 50t of ooU) was added and allowed to act at 55°C for 2 hours, the pH gradually decreased to 7.5 and the TCA solubility was 26%. This was heated and cooled using a plate heat exchanger. The maximum temperature of the liquid was 120°C.

This was centrifuged in a decanter to obtain 120 tons of solution with a solid content concentration of 7.3%. Concentrate this and spray dry it to 7.5
Obtained the first purified soybean protein. Moisture 7.0%.

Protein (anhydrous equivalent) 83.5%, N5I 95%, TC
A solubility rate of 26 was obtained (sample C). Similarly, T
Various purified soybean proteins with different CA solubility were obtained (Sample B
X D, E).

Implementation Row 2 Emulsification Experiment Using the various purified soybean proteins obtained in #'l 1 with different TCA solubility, emulsification experiments were conducted in various oils.

The emulsification test method is as follows.

That is, 5 parts of purified soybean protein (by weight, same hereinafter) is added and dissolved in 60 parts of water at 65°C, and then 40 parts of an oil solution heated to 50°C is added while stirring with a homomixer, and the mixture is stirred and emulsified for 10 minutes. It was cooled to about 50°C with stirring in water, filled into a test tube with a 501 scale, and after 10 days at room temperature, the temperature was 2.20°C.
After 50 days, the degree of water-oil separation is measured. The degree of separation is evaluated by the amount of separated aqueous layer (expressed as I+gradient).

Table 1: The sample is alcohol-denatured soy protein (not enzyme-treated). From Table 1, the alcohol-denatured soy protein and partially hydrolyzed soy protein of the present invention are extremely excellent in terms of emulsion stability, and are suitable for use in cosmetics. It can be seen that it is suitable as a surfactant.

Example 3 Performance Evaluation Table 2 shows the sensual superiority and inferiority of the cream shown in Formulation Example 11L and the commercially available cream A described below when 50 women used the cream continuously for 3 weeks (recovery rate 90%).

Table 2 It can be seen from Table 2 that the cream according to the present invention had an excellent sensory evaluation.

Example 4 Formulation Example 1, Nutritional Cream (1) Vaseline 12.0% (weight. The same applies hereinafter) Isooctylic acid triglyceride 20.0
% liquid paraffin 10. O# Silanone Ol beeswax IQ, 0f (2 samples C4, Og Preservative appropriate amount purified water
After adding each component of the remainder (1) 6
The mixture was heated to 0 to 65°C, stirred and mixed, and the component (2) was added and mixed to obtain a nutritional cream.

Z Heart Cream (1) Stearic Acid 12. (
1 Cetyl alcohol 2. DI dimethylpolysiloxane 5.0# bead wax 1. OL Neopentyl Glycol Diine Stearer) 2.0# Vaseline
1.01(2) Sample B
4. O# preservative
appropriate amount of water
The rest of the preparation was carried out in the same manner as in Formulation Example 1 to obtain a hand cream.

3. Cleansing cream (1) Liquid paraffin 40. O%
Vaseline 15.1) #Cetyl alcohol 1. Ol norbitane sesquiolea) 3.0# (2) Sample A
Five DI preservatives
Appropriate amount of purified water
After uniformly dissolving the remainder (1) at 75° C., powder components were added thereto and mixed with stirring to obtain a cleansing cream.

4. Soft lotion (1) Glycerin 5.0%
Glopylene glycol 4. ON isostearyl alcohol 0.11 ethanol
10. O# Polyoxyethylene lauryl ether (20EO) 0.5 #(2) Sample D
1.5# preservative
Appropriate amount of purified water
After each of the remaining portions (1) and (2) was dissolved at room temperature, the mixture was mixed and stirred to be solubilized to obtain a lotion.

5. Emollient lotion (1) Microcrystalline wax 1.0
% beeswax 2. OI Silanone 2.01 Liquid Paraffin 30. O# Sorbitan sesquioleate 4. ON aluminum stearate 0.21(2) glycerin
8.01 Sample C1,0# Preservative Appropriate amount of purified water
After adding each component of the remainder (1) 6
The mixture was heated to 0 to 65°C and stirred and mixed, and the component (2) was added and mixed to obtain an emollient lotion.

6. Packing agent Polyvinyl alcohol 15.0% Sodium carboxymethyl cellulose 5.01 Glycerin 2.0Lil Sample B 2.0# Ethanol 10.0# Preservative
Appropriate amount of purified water
Add glycerin and sample B to the remaining purified water and dissolve.

Polyvinyl alcohol moistened with a portion of ethanol, sodium carboxymethyl cellulose, and rum are added thereto, and dissolved while heating to 70°C and stirring. A preservative dissolved in the remaining ethanol was added to this mixture, mixed and cooled to obtain a backing agent.

7. Hair Treatment Beeswax 2.0-Lanolin 6.01 Vaseline 6. OI isopropyl myristate 5.01 Liquid paraffin 25.0# polyoxyethylene lauryl ether (EO15) 1.51 Propylene glycol 1. OI sample D
2.0 Sodium tibirolidone carboxylate (50% aqueous solution)
1.5 sodium chloride 1
．． OI preservative Appropriate amount of purified water Components other than water were sequentially added to the heated purified water and dissolved with stirring to obtain a hair treatment.

& Rinse stearyldimethylbenzylammonium chloride
2.0 Tiglyceryl Monostearate 2.0# Cetanol 1. ON sample E 1.5# Sodium pyrrolidone carboxylate (50% aqueous solution)
1.5# citric acid 0
．． 1#Purified water, remainder preservative Appropriate amounts of other ingredients were added to the purified water one by one, mixed and stirred to obtain a rinse.

9. Hair tonic ethyl alcohol 60.0% polyoxyethylene lauryl ether (EO20)
0.5q1 sample D
5. Sodium OF pyrrolidone carboxylate (50%
water soluble tel) 4.0# borax
0.1N purified water
Remaining preservative: Appropriate amounts of other ingredients were sequentially added to purified water and mixed 7FD to obtain a hair tonic.

10. Emollient cream (1) Paraffin 4.0
% microcrystalline wax 6. Ol Beeswax 6.01 Vaseline
14.0#liquid paraffin
42.51 Fluvitan sesquioleate 3.01 (2) Polyoxyethylene sorbitan monooleate 0.81 ester isolated soy protein @ 1.0# Preservative Appropriate amount of purified water
Remainder: Soybean protein obtained by conventional methods using low-denatured defatted soybeans as raw materials. Crude protein 91% (anhydrous equivalent)
, Water Soluble Nitrogen Index 94- After adding each component (1), the mixture was heated to 60 to 65° C. and stirred and mixed, and the component (2) was added and mixed to obtain an emollient cream.

11. Shampoo alkyl ether sodium sulfate IELO
%-Coconut fatty acid jetanolamide Z
arTCA allowed 111 rate 55 tsf) min 11 large HIi white""1.5# preservative
Appropriate amount of purified water
Residual Hata The isolated soybean protein of Formulation Example 10 was treated with enzymes in the same manner as in Example 1 without being denatured with alcohol.

Purified water VcNX and each component were added and mixed with stirring to obtain a shampoo.

Patent applicant: Nisshin Oil Co., Ltd.

Claims (1)

[Scope of Claims] 1. A cosmetic containing a vegetable protein or a partially hydrolyzed vegetable protein obtained by hydrolyzing it with a proteolytic enzyme. Z. The cosmetic according to claim 1, wherein the vegetable protein is soybean protein. (v) The cosmetic according to claim 1, wherein the vegetable protein is alcohol-denatured soybean protein.