JPS6066991A - Production of castor oil having improved quality - Google Patents

Abstract

PURPOSE:To eliminate a peculiar unpleasant smell and sticky feeling, and modify castor oil as a raw material for cosmetic and medicines, by treating the castor oil with a strain belonging to yeasts, and having the ability to produce gamma-decalactones. CONSTITUTION:A strain, belonging to yeasts, and having the ability to produce gamma-decalactones using castor oil as a substrate, preferably a strain belonging to the genus Saccharomyces, Pichia, Hansenula or Candida, is cultivated in a culture medium preferably under aerobic conditions at 20-40 deg.C for 12-72hr, and preferably 0.1-200wt% castor oil is then added to the resultant culture fluid and cultivated preferably at 20-40 deg.C for 2-72hr to modify the castor oil.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing mustard oil, which has significantly improved qualities such as aroma and physical properties.

Although castor oil is rarely used in regular food and drink products, and although it often comes into contact with human skin and mouth as a pharmaceutical and cosmetic product, it has traditionally only been refined to the extent of vacuum deodorization. Ta. Therefore, when using it as a di-theta laxative, for example, it is used as a healing castor oil (10th revision of the present Pharmacopoeia) with orange oil, chili oil, etc. added as a flavoring or flavoring agent. Also, for example, is a lipstick amazing? This includes red hair, hair styling, etc.
Even in cosmetics that incorporate castor oil into comparative fishing line b'L, high @
There was a drawback in that a large amount of fragrance had to be added at a level higher than that normally used.

Furthermore, 90% of the constituent fatty acids in castor oil are ricinoleic acid, an unsaturated oxyacid, which has a uniquely thicker viscosity than 4tI oils and fats that are energized, giving it a heavy, leasing-like feel on the skin. It has the disadvantage of giving

The inventor's responsibility is to improve the drawbacks of conventional castor oil as described above.
1. As a result of intensive research, it was found that the unpleasant odor characteristic of castor oil can be removed by treating castor oil with a yeast strain that has kA t and has the ability to produce r-decalactone using castor oil as a substrate. In addition, it has a very palatable, rounded sweetness, and a milk cream-like aroma mainly due to 1-decalactone, and there is no change in the apparent viscosity of castor oil. Despite this, castor oil can be used as a raw material for cosmetics and pharmaceuticals because it eliminates the stickiness that is characteristic of castor oil when applied to human skin, and can give the skin an extremely smooth and silky feel. We have completed the present invention by discovering that the preference for food is significantly improved.

That is, the present invention is characterized in that castor oil is treated using a yeast strain capable of producing r-decalactone as a substrate for castor oil, and the treated castor oil is separated and collected. This is a method for producing castor oil with improved quality.

The castor oil used in the present invention includes, for example, castor oil, refined castor oil, and deodorized castor oil described in Japanese Agricultural Standards, Vegetable Oils and Fats, and castor oil, i.e., Ricinus cou++n, described in Q'l ID Revised Japanese Pharmacopoeia.
unis Linne (Eupborbia*eae
)] can be used in fatty oil obtained by compressing the plants.

Examples of yeasts that can be used in the present invention include, for example, Saccharomyces spp.
myces cerevisiae AHU 5υ54
Sa,ccliaromyOeBchevalier
i Ifi'00210, Pic belonging to Pichia B2
hiafarinosei IFO0459, Ha:/belongs to the genus Zenula) 1 ansenura ano+nala 0
(IT 6516, C belonging to key y7 deida kJi
andidn utilis Ii+'00626+
It is possible to list bacterial strains that act on castor oil and have the ability to produce 2'-decalactone.

unexploded! One advantageous embodiment of 11J is filj such as vinegar m li as exemplified above, such as EJ a c
c b n r o m m y c e 5Cervi
ciae K [3suruhai vinegar m t example work H, P”
Inoculate a natural medium such as an inorganic salt medium or a potato dextrose medium at a temperature of about 0°C to about 5υ.
℃, preferably! /J2 at o℃~about 40℃, about 12
The culture is carried out under shaking or agitation conditions for 72 hours to about 72 hours. Next, about 0.1 to about 2 parts by weight of castor oil is added to one part of the obtained culture solution, and the temperature is heated to about 0°C to about 50°C, for example.
, preferably at about 0°C to about 40°C for about 2 hours to about 7 hours.
Culture the mixture by leaving it for 2 hours, shaking it, or stirring it.

Or according to the above embodiment? Omit the step A in the previous section for the yeast to be added, and add dry fermentation yeast or pressure PM yeast to the mixture of the medium and castor oil [7. After combining 2% and making it homogeneous.

Cultivation treatment can also be carried out under conditions similar to those described above, such as standing still, shaking, or stirring.

Furthermore, during the culture treatment as described above, an emulsifier such as a surfactant may be added, or a fat MD solution may be added, if desired.

The castor oil subjected to the above culture treatment may be separated by appropriate separation means, such as decantation or centrifugation, as desired.
Fermentation place J! aliquot lri#L from i-liquid, more if necessary)
, Glauber's Salt, Nori Gel, Powdered IP, H+, :'J: What kind of dehydrating agent (C-added and dehydrated!! IjJ?, Ka・, or air-drying salt doiJ: B using any means
Storage stability and RL fit by Ia water treatment
< , , :I; I, < You can now use Kota Omei's heat oil, which has been improved in quality.

The improved quality of Nimazo oil according to the present invention has completely removed the unpleasant odor of raw materials and man oil, and the side
Sustainability [)1 Extremely palatable, +'G Iw 'l
A fragrance that smells like milk cream or rice.1'
1, and further has significantly improved desirable properties that give it a smooth and dry feel on the skin;
For example, it can be used as a quality improver by combining commercially available castor leaves made from a commercially available product, and it can also be used as a quality improver, as well as pharmaceuticals and 6 cosmetic oils. Effectively used in a wide range of industrial fields such as paints, printing, textile processing, manufacturing, paper, leather, 'ItJ#, synthetic resins, metal processing, etc. The mechanism of action of yeasts having the ability to produce γ-decalactone using castor oil as a substrate is not necessarily clear, but it can be particularly preferably used as a base material for cosmetics.
Enzymes and other products produced by these yeasts act on free ricinoleic acid, causing various reactions such as rearrangement of unsaturated bonds, hydrolysis, and intramolecular dehydration. Methyl propyl ketone, methyl amyl ketone, methyl hexyl ketone, methyl hebutyl/I/
As a result of specifically producing a significant amount of γ-decalactone, including ketones such as ketones, the unpleasant odor peculiar to castor oil disappears, and a round sweetness that is strong, long-lasting, and extremely palatable is produced. , ii) It is presumed that a rich milk cream-like aroma is imparted, and at the same time, the viscosity that gives castor oil's sticky, flaky feel is improved, resulting in a silky texture.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Incidentally, in the examples, "I" and "#'i% by weight" and "parts" mean "parts by weight."

Example 1 Sterile fresh water [salt water 5DmQ] was placed in a 500mQ flask.
and Saccharomyces cerevisiae
To the commercially available baker's yeast (Nto Yeast, Oriental Yeast) 10I was added and dispersed, and purified castor oil 5011 was added thereto, and the mixture was heated at 30°C at 120 strokes/min for 4
Shaking culture was carried out for 8 hours. After the culture treatment, the oil layer was collected by decantation, and about 5 g of mirabilite was added to the oil layer, dehydrated, and filtered through F paper to produce castor oil with a pleasant milk cream-like aroma and good fluidity. Oil (product of the present invention AI)
I used 4511.

In addition, this castor oil has a smooth and good texture (
11'H Got(aH Tom+
Hei Mepipi L, A';i? :h-"t]・,I further measured this modified castor oil of J (unexploded 131J Shinaya 1)
In terms of the characteristic values, if we list and compare the main characteristic values (values in parentheses) of the untreated (for ordinary cosmetics) castor oil used in the above treatment, Hikyo (20℃) is 0. 9630([
1,9616), the refractive index (20°C) is 1. ．． 1785 (
1,4795), the ester value is 182.0 (1B!, 0
)', the saponification value is 183.2 (184,9), which is a slightly lower value than the modified product, and the acid ionicity is 1.2 (0
-6) Iodine value is 86.2 (84,2), hydroxyl value is 1
77.5 (156,5), free fatty acids 0.53% (
0.15%), all of the modified products have fairly high and increased /J
ll +-ta. In particular, the fatty acid composition of free fatty acids is B4.89 (58,19) for cylinic acid, 17.77 (3,94) for linoleic acid, and 0.70 for γ-decaradone.
The treatment of the present invention results in a significant decrease in silicic acid, a significant increase in linoleic acid (vitamin F), and the production of γ-decalactone, which produces an aroma, as well as heptanal, which produces an unpleasant odor. Special effects, such as the disappearance of , are attracting attention.

Incidentally, the unique, useful and remarkable effects of the modified castor oil of the present invention obtained by the above-mentioned treatment are as follows: Lipstick (Application Example 1)
This is also clear from the results of the application to cosmetics.

Example 2 In Example 1, instead of 501nil of physiological saline, Qi (N114)2HPO42% + K2T(PO4U
, 2'Z, MgSO4・7H200, 05 part and yeast extract 0.2 part to 50% inorganic salt medium with pH 7.0.
Castor oil was treated under the same conditions except that 0.4 was used to obtain 47y of castor oil (Fuingen 2) with improved quality in the same manner as in Example 1.

Example 3 500yJ! In a Yonosaka Lof flask, 2 parts glucose, 0.5 parts peptone, 02 parts yeast extract, and 2 parts H2PO401
An inorganic salt medium SQmnf adjusted to pH 57 from H and MgSO4,7H200, g 5% was taken, and Saccharomyces cerevisiae was added to this.
Two AHU 3U3J + 1iJ id '774 solutions were mixed and cultured at 50°C for 24 hours.

Next, 50 g of purified castor oil was added to this culture solution, and the mixture was heated at 50°C.
After culturing with shaking at 120 cycles/min for 48 hours, the same post-treatment as in Example 1 was performed to obtain man oil (invention product 5) AB4 with improved flavor and viscosity. .

Example 4 (102%) was added to the culture, shaken at 30°C for 48 hours at 120 ffl/min, and treated according to Example 1.
Modified castor oil of the same quality (invention product A, 4) 46/
I got /.

Example 5 In an 8N21 mini jar, 12 parts of sterilized physiological saline and 20 parts of commercially available baker's yeast (made by Oriental Fresh Mother), 20
Add 0g and disperse, add 1kg of castor oil to +60 Orpm, 0. ivvm 2 at 50℃
After culturing for 4 hours, the oil layer was separated and filtered using powder paper, and further incubated at 100 mη11-1'l at 80°C.
The mixture was dehydrated under reduced pressure to obtain 950 fl of a low-viscosity modified castor oil (product of the present invention &5) having a milk-like rice aroma.

Example 6 Sa of Example 3, ccharomyces cerev
jsiae AHU6034, 0andj, d
Other than using a Utilis IFOO/+26,
In the same manner as in Example 3, 46 g of muff oil (product of the present invention) with improved flavor and texture was obtained.

Example 7 5aQ Oharonlyces cevev of Example 3
Pichia in place of isiae AHU3064
farinc+cn 1. 46 g of castor oil (invention product μ7) with improved flavor and touch was obtained in the same manner as in Example 3, except that 'jU 0459 was used.

Example 8 Sa (Qharomycac cerevi) of Example 6
In the generation of Siae AHυ6034, Hansenu
45 g of castor oil (product of the present invention, At 8 ) with improved flavor and texture was obtained in the same manner as in Practical Ta Example 3, except that ra anomala 0LIT 6516 was used.

Application example 1 (Characteristics of a lipstick containing the castor oil of the present invention product A1 obtained in Example 1 and the castor oil of the raw material used in Example 1 (C)) The book obtained in Example 1 Inventions & 1 Castor Oil 44, 8
N-&l19 paraffin 8 parts, candelilla wax 9 parts,
5 parts of Minrou, 5 parts of Karunaunogurou.

11 parts of white vaseline and 10.4 parts of Impro Luminescent were mixed and heated to 80°C to form a homogeneous mixed melt.
A homogeneous mixture of 1 part of No. 1 and 8 parts of Yellow 5 @ 1 was added and thoroughly mixed with a self-rubber. Next, pour this mixture into a mold container for making lipstick, cool it, and smear it.
A lipstick containing castor oil was obtained.

On this day, IGL's practical guest (sensual test) was conducted by all women 508V.The result was the government 1st evaluation score (50 The average score for people is 4 for smell (fragrance).
．． 5 points, taste (taste' Therefore, it was confirmed that castor oil of non-inventive product 1 can sufficiently express and impart desirable palatability characteristics as a lipstick and provide a lipstick that is moisturizing.

Also, for comparison, the product obtained in the same manner as described above, except that the non-12'y aRr castor oil used in Example 1 was used in place of the 1σ) castor oil of the present invention product A. The sensory evaluation score for the lipstick was 75 for the smell; 2.2 for the taste; 2.0 for the taste.
point, elongation is 6.6 points, force/sample is 4. Q point, y3. IH
6, 6 at 1 point - r, syg, 2 TasuJ +rL
A1 (T+) When compared to a lipstick containing 7 oils, there is a noticeable difference in the effect of C1♂YL.

Practical (sensory) test and evaluation of cosmetics III-5 method Smell, taste - spread, smoothness, person who answered IJJ L, 艮 for the name or sensation was given 5 points, 1. 5.17 (
.

Those who answered that it was bad were given 1 point, and /4. The average value of 50 iL-C was used as the sensory evaluation score. 111J below.

Application example 2 (lipstick) No. 1 obtained in Example 1. In place of the modified product of the present invention / (° Yu (present invention product 1), the actual hiQ 4! A 2 is 1: (
(using modified castor oil (invention product 16.2')) I
l, 1I21(-'i, obtained in the same manner as in Application Example 1 above, and fI.

The sensory evaluation score was 4.4 points for smell, 4.3 points for taste, 4.1 points for elongation, 4.0 points for cleanliness, and 4.4 points for feel (no stickiness). It was of extremely good quality.

Application Example 3 (Lipstick) Except for using JK instead of the modified castor oil of the present invention obtained in Example 1 (Product 7111 of the present invention) and the modified castor oil of Example 3 (Product 7a3 of the present invention). , was carried out in the same manner as in Application Example 1. The resulting lipstick had an odor of A in terms of sensory evaluation.
5 points, taste 4.5 points, spreadability 4.0 points, smoothness 4.
The quality was extremely good, with a score of 1 and a score of 4.4 for feel (no sticky feeling).

Application Example 4 (Lipstick) Instead of the modified castor oil of the present invention obtained in Example 1 (Invention Product 1), modified castor 'i[11 (Invention Product 8 5) of Example 5] was used. The procedure was the same as in Application Example 1 except for the use. Obtained no 1. The smell of this lipstick was rated 4.5 on the sensory evaluation score.
4.2 points for taste, 4.1 points for elongation, and 4.1 points for cleanliness.
The product was of very good quality with a score of 4.3 points and feel (presence or absence of stickiness).Application example 5 (skin cream) 2 parts of glyceryl monooleate, 5 parts of diglyceryl monooleate, 7274720 parts of fluid, octyl 5 parts of dodecyl myristate, 2 parts of minnow and 5 parts of the modified castor oil obtained in Example 1 (invention 8 flat 1) were mixed uniformly with Jl at 80°C, melted, and added to this mixture. An aqueous solution (8 U'C) of 5 parts of multi-lol dissolved in 58 parts of purified water was added under stirring, stirred at 80°C for 5 minutes with a 1-lol mixer, and then emulsified. A skin cream was obtained by cooling to ℃.

The fourth result of the practical test (government test) of this skin cream as described in Application Example 1 - This skin cream had a &JI score of 4.3 points in the sensory evaluation category, and a taste of 4.3 points. The quality was extremely good, with 4.1 points, elongation 6.9 points, r; smoothness 4.2 points, and feel (presence or absence of stickiness) 4.1 points.

For comparison, the same procedure as above was carried out except that the untreated castor oil used in Example 1 was used instead of the modified castor oil obtained in Example 1 (Invention 8-1). . The organoleptic scores of the comparison (control) skin cream obtained were - 2.7 points for smell, 22 points for taste, 6.2 points for spreading, and 3 points for smoothness.
．． The product received a score of 0 and a score of 5.5 for the feel (no stickiness).

Application Example 6 (Skin Cream) Application Example 5 except that the modified Teichmann oil of Example 8 (Invention 8) was used instead of the modified castor oil (Invention 8) of Example 1. The skin cream T obtained after applying the same procedure to 4) K had a sensory evaluation of 1111 points, with 4.6 points for smell, 4.0 points for taste, 4.0 points for spreadability, and 4.2 points for smoothness σ. Point, feel (sticky tt < irritation, 1 <) is 4
．． 1 point, d-+ good quality 7th round, so it's 49-.

Applied Vsl (lip balm) Modified castor oil prepared in HIQ Example 6 (invention product-4)
Muro) 40 parts, candelilla wax 15 parts, carnauba wax 6 parts, white petrolatum 5 parts, and tricaprin 1t crit
After uniformly mixing and dissolving 36 parts of II at 80°C, 1 part of titanium dioxide was added, and the mixture was melted again by rolling, poured into a mold container, and cooled and molded to obtain a lip balm.

This ring cream has a smell of 4.4 on the sensory evaluation score.
The quality was extremely good, with 4.1 points for taste, 4.2 points for spread, 4.0 points for smoothness ~1°, and 4.4 points for feel (presence of stickiness). Ta.

For comparison (C1), the same procedure as above was carried out except that the untreated castor oil used in Example 1 was used instead of the modified castor oil obtained in Example 6 (product of the present invention A6). The obtained comparison (control) lip balm was given a sensory evaluation score of 2.6 points for smell, 2.1 points for taste, 5.1 points for spreading, 3.1 points for smoothness, and 3.1 points for feeling M (sticky feeling). (presence or absence) was 5.2 points.

Application example 8 (lip balm) ￥ Modified castor oil subjected to IJ in Example 6 (invention product 166)
The procedure of Example 7 was repeated, except that the modified castor oil of Example 7 was used instead of Example 7. The lip balm you've been waiting for is now on the Noh plan? The quality is extremely good, with a score of 4.4 points for odor, 4.1 points for taste, 4.1 points for elongation, 4.0 points for γ■ softness, and 464 points for feel (presence or absence of stickiness). Met.

Application example 9 (skin lotion) Modified castor oil obtained in Example 1 (invention product A I)
1. Part S, 5 parts of globylene glycol, 10 parts of ethyl alcohol, 0.5 part of polyoxyethylene hardened castor oil, and purified water AA, OI, are uniformly mixed and dissolved, filtered, and prepared as Skin Locilon. I got it. This skin lotion has a smell of 4 on the sensory evaluation score.
．． 1 point, taste 3.9 points, stretchability 4.1 points, smoothness 3 points
．． The product was given a score of 8, and the feel (presence or absence of a sticky feeling) was 3.9, giving it an extremely good quality of 1.

For comparison, the same procedure as above was carried out except that the untreated castor oil used in Example 1 was used instead of the modified castor oil obtained in Example 6 (invention 8). . The comparison (control) skin lotion obtained had a sensory evaluation score of 3.2 points for smell, 2.9 points for taste, 5.9 points for spreadability,
3.2 points for smoothness, 2 points for feel (presence of stickiness).
It was 7 points.

Application example 10 (skin lotion) The modified castor oil of Example 4 (Invention 8 Boiled 4) was used instead of the modified castor oil obtained in Example 1 (Invention 8 Todoroki 1). The same procedure as in Example 9 was carried out. The obtained skin lotion received a score of 4.1 points for odor, 3.8 points for taste, 3.9 points for spreading, and 6.8 points for cleanliness in the official T4B evaluation score.
The quality was extremely good, with a score of 6.9 in terms of point and feel (presence or absence of stickiness).

As is clear from the above application examples, the modified castor oil that can be used in the present invention has more fx (') skin than those used in, for example, lipstick, cream, lip balm, skin lotion, etc. It can be applied to conventional regular castor oil and castor oil in cosmetics, make-up cosmetics, etc. Its usage (
Although the composition differs depending on the type of cosmetic, it is usually within the range of 01 to 60% (preferably 1 to 50% by weight) based on the total amount of prescription ingredients of the cosmetic. .

When preparing cosmetics, for example, as described in the above application examples, after modification and mustard oil are homogeneously mixed (melted) with other oily substances for cosmetics, or as a base for the cosmetics. It is applied in the same way as regular castor oil, such as adding and blending it into the base.

Claims (3)

[Claims] (1) Castor oil with improved quality characterized by treating castor oil using a strain belonging to the yeast family and having the ability to produce one decalactone using castor oil as a substrate, and separating and collecting the treated castor oil. Oil manufacturing method. (2) The above-mentioned castor oil is added in an amount of 0.0% based on the weight of the culture solution.
The manufacturing method according to claim (1), wherein the amount is added in an amount of 1 to 200% by weight. (3) The strain of the above-mentioned enzyme A (group C) that has the ability to produce one decalactone using castor oil as a substrate is a strain of the genus Accharomyces, picia
hia) m, Hanaenura
The production method according to claim (1), which uses a strain belonging to the genus Oandida.