JPS58192811A - Preparation of humectant for skin - Google Patents

Abstract

PURPOSE:To obtain a humectant for the skin free from unfavorable fragrance, by inoculating lactic acid bacteria into a culture medium containing mammal milk as a main component, cultivating it, separating milk serum from the prepared culture, heating it under reduced pressure so that it is partially evaporated. CONSTITUTION:Lactic acid bacteria (e.g., Streptococcus thermophilus) is inoculated into a culture medium containing mammal milk (e.g., human milk, milk) as a main component, cultivated at 37 deg.C for 2-3 days, the prepared culture is filtered or centrifuged to separate milk serum, which is heated at 30-50 deg.C under 40mm. Hg degree of vacuum so that 10-20wt% milk serum is evaporated, to remove unfavorable fragrance components (e.g., acetaldehyde, acetone, acetoin). Before the evaporation under reduced pressure,preferably the milk serum is subjected to heat sterilization or sterilized so that is contains no lactic acid bacteria. Even if the humectant thus obtained is added to a cosmetic, it exerts no bad influence on the fragrance of the cosmetic of its own.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a skin moisturizer using animal milk as a raw material.

Human skin contains small amounts of metabolites produced by epidermal cells, which have a moderate moisturizing property, so that excessive dryness is removed and the skin remains supple. However, aged skin or skin that has just been washed with a detergent has less of the above-mentioned metabolites, and therefore does not have a sufficient moisturizing effect, leaving the skin with a dry and rough feeling.

When the natural moisturizing effect is insufficient, it is common practice to artificially replenish the skin with moisturizing substances to relieve excessive dryness of the skin. This is done by incorporating moisturizers into creams, creams, rinses, etc.

Typical examples of γg preservatives that have been conventionally used are royal jelly, 7ly7lyzer (trade name; a product whose main component is an ester of amino acids and reducing sugars), and milk fermentation products. . Among these, fermented milk products are made from whey, a culture obtained by inoculating animal milk such as cow's milk with lactic acid bacteria and carrying out lactic acid fermentation, and have a moisturizing effect as well as a buffering effect. It has properties that are desirable as a cosmetic ingredient, such as its ability to inhibit bacterial growth. However, whey contains trace amounts of aromatic substances produced by lactic acid fermentation, and for this reason, cosmetics containing whey as a moisturizer have a distinctive odor, although it is not very strong, and some consumers This has the disadvantage that it results in a product that is not liked by many people.

An object of the present invention is to provide a method for producing a milk fermentation product moisturizer that does not have the above-mentioned drawbacks.

As a result of detailed research into the relationship between the odor of cosmetics containing whey and the aroma components in whey, we found that among the aroma components of whey, acetaldehyde, acetatone, It turned out to be acetoin, dianatyl, etc. The present invention provides a method for producing a milk fermented moisturizer that is substantially free of these undesirable aroma components, that is, a lactic acid-based humectant! ! The present invention provides a method for producing a moisturizing agent, which comprises heating the whey that has been separated from the nutrients under reduced pressure to evaporate a portion of the whey until the aroma components in the whey are substantially removed. be.

Specific conditions suitable for efficiently removing undesirable aroma components such as 7SeF aldehyde include a vacuum degree of 40 + ami
Heat to about 30 to 50 degrees Celsius at about Hg, and make about 10 to 2 liters of whey.
By evaporating 0%, upper air aroma components are removed to the extent that they are hardly detected even by gas chromatography analysis (see experimental example below).On the other hand, at normal pressure, 100% If the material is heated to around .degree. C., the objective cannot be achieved even if the material is evaporated to a point where the weight loss reaches 40%, but heating odor and coloration will occur.

When producing a moisturizer by the method of the present invention, the lactic acid bacteria used for lactic acid fermentation are lactic acid bacteria commonly used in the production of lactic acid bacteria-based foods and drinks such as lactic acid bacteria drinks, such as Lactobacillus 7sidophilus, Lactobacillus bulgaricus, and Lactobacillus casei. , Streptofuccus thermophilus, etc. can be used. The culture medium may also be skim milk or reconstituted milk from powdered milk (including skim milk powder) of these animal milks. Among these, skim milk or reduced skim milk is particularly preferred because it is easy to process after lactic acid fermentation. The culture medium includes
In addition to animal milk, it is desirable to add glucose, sucrose, etc., which are effective in promoting the growth of lactic acid bacteria. The culture conditions do not need to be special either, but if you want to show conditions similar to II, the above-mentioned medium should be heated to 115°C for about 15 minutes (or 11 minutes).
The mixture is sterilized by heating at 0°C for 90 minutes, then inoculated with lactic acid bacteria and cultured at 37°C for 2 to 3 days.

From the obtained culture, whey is collected by filtration or centrifugation.

When performing evaporation treatment under reduced pressure, it is desirable that the whey be heated and sterilized or sterilized to make it free of lactic acid bacteria. This prevents the re-generation of aromatic substances after the aromatic components have been removed.

According to the production method of the present invention as described above, it is possible to easily produce a moisturizer that contains almost no undesirable aroma components and therefore does not have any adverse effect on the fragrance of the cosmetic product even when added to the cosmetic product. Moreover, the advantages of whey as a moisturizing agent for cosmetic additives are not impaired in the slightest, and even though the amount of whey is reduced due to evaporation treatment, the effective ingredient is substantially lost.

The present invention will be explained below with reference to experimental examples and examples.

Experimental example] Add 150g of glucose to IBL feed milk 5e and dissolve it.
After heat sterilization, Streptococcus thermophilus, Lactobacillus casei, or Lactobacillus puri
Inoculate the starter with Rix starter and incubate at 37°C for 3 days. After the culture is completed, the culture is centrifuged using a W1 machine to separate the whey. The whey is divided into two parts and one part is heated to 45°C under a vacuum of 40 mmHH until a weight loss of 10% occurs.

The untreated whey (A) and evaporated milk 111 (B) of the two types of lactic acid bacteria cultures obtained in the above manner were quantified by chromatography, and the results are as follows. It was as shown in the table.

Example: 1,000 ε of skim milk was dissolved in 30 g of glucose, and after heat sterilization, a starter of Streptococcus thermophilus was inoculated and cultured at 37°C for 3 days. After completion of the culture, the coagulated material was separated from the @-shaped material using a centrifuge (decanter type), and further filtered using an unglazed filter to obtain a transparent whey having a size of 780ε.

A portion of the above whey (500ε) is added to 4 buttons 11 using a dealator.
52t (10,4
%) was evaporated, and ion-exchanged water was added to the remaining whey with 448 to return it to 500 tons.

Next, skin creams and emulsions having the following formulations were prepared using the evaporated whey (1) and the pre-evaporated whey (11) as moisturizers.

0/W type skin cream stearic acid 1.4
%Behenic acid 0.
6% beeswax 5
．． 0% liquid paraffin 2
1.0% Vaseline
5.0% multi wax
3.0% squalane
6.0% polyoxyethylene sorbitan oleate (20EO) 3.5% glyceryl monostearate 2.0
%1.3-butylene glycol
4.0% moisturizer
48.0% preservatives and fragrances
Small amount 0/W type emulsion stearic acid 0.6
% liquid paraffin 6.
0% Vaseline
2.0% paraffin wax
2.4% polyoxyethylene sorbitan oleate (
20EO) 2.5% Glyceryl Monostearate 1.
3% 1.3-butylene glycol
6.0% moisturizer
77.7% preservatives and fragrances
A use test was conducted by a panel of 50 women on the cosmetics obtained in small quantities, and a sensory comparison of the fermented odor was performed. The results are shown in Table 2.

Table 2 9

Claims (1)

[Claims] Lactic acid bacteria are inoculated into a culture medium containing animal milk as a main component to perform lactic acid fermentation, and the whey obtained from the culture is collected, and the whey is heated under reduced pressure to extract the aroma components in the whey. A method for producing a skin moisturizer, comprising evaporating a portion of the moisturizer until it is substantially removed.