TW200826951A - Fermented milk for skin amelioration and/or treatment and method for producing the same - Google Patents

Abstract

To provide a composition and a fermented milk containing lactobacillus, originating from natural material, and having high safety, high skin amelioration and/or treatment effect and good production properties. The invention provides the use of Streptococcus thermophilus OLS3059 for the amelioration and/or treatment of skin, a composition for the amelioration and/or treatment of skin containing Streptococcus thermophilus OLS3059 and/or its cultured material, a food or drink containing the composition, a fermented milk for the amelioration and/or treatment of skin produced by using Lactobacillus delbrueckii subspecies. Bulgaricus and Streptococcus thermophilus OLS3059, and a fermented milk for the amelioration and/or treatment of skin, prepared by the above method and containing a collagen peptide and/or ceramide.

Description

200826951 (1) EMBODIMENT OF THE INVENTION [Technical Field] The present invention relates to a composition having a high skin-improving effect and/or a therapeutic effect, and a food or drink and fermented milk using the same, particularly in terms of containing a manufacturing property. A composition of lactic acid bacteria and fermented milk. [Prior Art] The composition and the food for the purpose of skin improvement and treatment include lactic acid bacteria and cultures thereof. The prior art regarding these compositions and foods and drinks is as follows. Inhibitors and foods for atopic dermatitis using specific lactic acid bacteria (Patent Document 1). A moisturizing agent which has a skin-improving effect by using a culture of a specific lactic acid bacterium, and a cosmetic composition which is effective for preventing and treating the skin from being rough and dry, and imparting "light" and "tightness" to the skin (Patent Document 2). Specific lactic acid bacteria and cultures thereof for maintaining the balance of the skin's immune system, and foods containing lactic acid bacteria and cultures thereof (Patent Document 3) 改善 Skin can be improved by using a combination of collagen peptides with neuropterin and lactic acid bacteria In addition to the situation, it is also expected to improve the constipation, restore fatigue, and reduce the effects of shoulder and neck soreness (Patent Document 4). As described above, it has been found that lactic acid bacteria and cultures thereof have skin-improving effects and therapeutic effects, and in fact, they have been expected to be applied to the industry from the past. It is generally believed that many specific studies are currently being carried out, and there are actually those who have actually finished -5-200826951 (2). However, in recent studies, the review of the relationship between the composition of the lactic acid bacteria and the skin, or the addition of the collagen peptide and the neuropterin to the lactic acid bacteria has not been sufficiently evaluated. Therefore, there is still a lack of scientific evidence for the skin improvement effect due to lactic acid bacteria and fermented milk. In the lactic acid bacteria having the skin improvement effect and the like, when the fermented milk is produced, it is impossible to form the curd, and it takes a long time before the formation of the curd. In this case, it is necessary to separately manage the lactic acid bacteria having poor manufacturing properties of fermented milk, such as a skin-improving effect, and the lactic acid bacteria having excellent manufacturing properties for forming a curd, and the production time of the whole due to the long fermentation time. extend. In this case, the lactic acid bacteria having a skin-improving effect and the like are not bacteria, but are dead bacteria, or have high heat resistance and limited cells. In other words, the lactic acid bacteria having the skin improving effect and the like have not been applied to a large amount of production (commercial production) in the fermented milk industry. For example, in order to produce a fermented milk using a lactic acid bacterium which is said to have a skin improving effect or the like, a production step as described below is required. That is, (1) lactic acid bacteria having a skin improving effect and the like are separately cultured. (2) The lactic acid bacteria (cultured cells) are concentrated to a predetermined concentration or the storage stability of the lactic acid bacteria is increased by the centrifugation method and the membrane separation method, and the culture solution is heat-sterilized and dried. (3) The lactic acid bacteria which form another curd, the cultured cells which have been concentrated, or the cells which have been heat-sterilized and dried are added to the blended milk before fermentation, and mixed and cultured. -6 - 200826951 (3) The management of these production steps is very complicated, and it also increases the cost and manufacturing time, and the possibility of mixing with bacteria is high. In addition, it is difficult to obtain fermented milk with good taste that is popular with the public. Patent Document i: JP-A-2000-095697, Patent Document 2: JP-A-2002-00 8-8 8-8 Patent Document 3: Special Table 2004-510740 Patent Document 4: JP-A-2004-254632 SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art to provide a composition having high safety, a skin improving effect and/or a therapeutic effect due to a natural substance, and is suitable for skin improvement and/or The composition for therapeutic use is for the purpose. In addition, the use of the composition provides foods and fermented milk which have a skin-improving effect and/or a therapeutic effect, and are particularly intended to contain a composition of lactic acid bacteria having excellent manufacturing properties and fermented milk. In view of the above-mentioned problems, the inventors of the present invention have focused on the results of 'inducing streptococcus mutans by performing in vitro tests for the purpose of selecting a lactic acid bacterium for modulating fermented milk to select a skin improving effect and a therapeutic effect. OLS3059 (Streptococcus thermophilus OLS3059) particularly has a high skin-improving effect and/or a therapeutic effect, and the present invention has been completed. That is, the invention relating to the first aspect of the patent application of the present application is a use of Streptococcus thermophilus OLS 3 05 9 for skin improvement and/or treatment. 200826951 (4) The invention relating to the second aspect of the patent application is a skin improving and/or therapeutic composition comprising Streptococcus thermophilus LS3〇59 (Stfeptoeoecus thermophilus OLS3 05 9 ) and/or Cultured. The invention relating to the third aspect of the patent application is the composition for skin improvement and/or treatment of claim 2, which further comprises the Bulgarian rod OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL 1 073 R -1) and / or its culture. The invention relating to the fourth aspect of the patent application is a sputum food characterized by a composition as in the second aspect of the patent application. The invention relating to the fifth aspect of the patent application is a fermented milk for skin improvement and/or treatment which is prepared by using Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059. The invention relating to the sixth aspect of the patent application is a fermented milk for skin improvement and/or treatment according to claim 5, which comprises a collagen peptide and/or a neurosteroid. The invention relating to the seventh aspect of the patent application is a method for producing a skin-improving and/or therapeutic fermented milk according to claim 5 or 6 of the patent application, wherein after the preparation of the raw milk, the Bulgarian is added as a bacterium. Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus 0LS 3 0 5 9 are fermented in a container to form a curd and then refrigerated 200826951 (5) related to item 8 of the patent application The invention relates to a method for producing a skin-improving and/or therapeutic fermented milk according to claim 5 or 6, wherein after the preparation of the raw material milk, Lactobacillus delbrueckii subspecies bulgaricus and a hobby are added. Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OL S 3 05 9 ), fermented to form a curd, and then crushed the curd and then refilled in a container for refrigeration. The invention relating to the ninth aspect of the patent application is a method for producing a skin-improving and/or therapeutic fermented milk according to claim 5 or 6, wherein after the preparation of the raw material milk, the bacterium is added as a bacterium. Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS 3 059 are fermented to form a curd. After the curd is broken, it is cooled, filled in a container and refrigerated. In the present invention, "skin-improving effect and/or therapeutic effect" refers to the gloss, firmness, dullness, speckle, sagging, pores, skin texture, crepe, dryness, stickyness, and transparency of the skin. At least one of a state of sensation, redness, long-lasting makeup, edema, conspicuous dark circles, rash, moisturizing, and pigmentation has an improvement effect. In addition, "skin improvement and / or treatment" refers to the skin's luster, firmness, dullness, spots, sagging, obvious pores, skin texture, wrinkles, dryness, sticky feeling, transparency, redness, makeup At least one of the persistence, edema, dark circles, rash, moisturizing, and pigmentation of the -9-200826951 (6) has an improved effect. Further, "skin improvement and/or treatment" includes improvement of skin symptoms caused by various allergic dermatitis such as atopic dermatitis and suppression of onset of symptoms. In addition, "skin improvement and/or treatment" means The purpose of using the skin improving effect and/or the therapeutic effect is to use, in particular, a use suitable for the skin improving effect and/or therapeutic effect described above. In the present invention, "Lactobacillus delbrueckii subspecies bulgaricus" is used in combination with Streptococcus thermophilus OLS3 059 (Streptococcus thermophilus OLS 3 05 9 ) as a bacillus when preparing fermented milk, and contains all formed condensate Lactic acid bacteria with milk ability. For example, the lactic acid bacteria isolated from the original flavor, hard yoghurt, and soft yoghurt made by Meiji Dairy Co., Ltd. The Streptococcus thermophilus OLS 3 05 9 is stored in the patented biological storage center of the Industrial and Technological Research Institute of the Independent Administrative Corporation. The storage number is FERM P-15487 (identification: Streptococcus thermophilus OLS3059, storage 曰(collection date): Microbes of February 29, 2008). Since the original deposit was transferred based on the Budapest Treaty on November 29, 2006, the international storage collection number is FERM BP- 1 0740 菌 The bacterial characteristics of the Streptococcus thermophilus OLS3059 are as follows. Colony characteristics: round • convex • smooth type (BL plate medium (no horse blood), culture temperature: 3 7 °C, culture-10-200826951 (7) Feeding time: 48 hours) Bacterial type: cocci leather Lan's staining: positive oxygen demand: aerobic assimilation of sugars nucleic acid sugar: -, mannitol: one, sorbitol: -, lactose: +, trehalose: one, oligosaccharide: one, maltose: - , honey disaccharide: one, pine trisaccharide: ―, gum aldose: one. In the present invention, Bacillus licheniformis OLL 1 073 R-1 (

Lactobacillus delbrueckii subspecies bulgaricus 0LL 1 073 Rl ) is deposited in the patented biological storage center of the Institute of Industrial Technology, Independent Legal Entity, and is numbered FERM P- 1 7227 (identification: Lactobacillus delbrueckii subspecies bulgaricus OLL1073 R-1, storage day ( Collection date): Microbes of February 19, 2011). Since the original deposit was transferred based on the Budapest Treaty on November 29, 2006, the international storage collection number is FERM ΒΡ-1〇741. The bacterial characteristics of the Bulgarian bacillus LL 1 0 7 3 R-1 are as follows: Said. Colony characteristics: opaque and rough (BL vegetable medium, culture temperature: 37 ° C, culture time: 48 hours) Bacterial type: Bacillus Gram stain: positive-11 - 200826951 (8) Oxygen demand: Gaso-anaerobic assimilation of sugars. Nucleic acid sugar-a-mannitol: one, sorbitol: one, lactose: +, trehalose: -, oligosaccharide: one, maltose: one, honey disaccharide: one, Pine sucrose: I. Gum aldose: - Ο The present invention provides the use of the heat-resistant chain ball OLS3 059 (Streptococcus thermophilus OLS3 05 9 ) for skin improvement and/or treatment. According to the present invention, it is possible to provide a composition which is highly safe from natural substances and which is suitable for use in skin improvement and/or therapeutic use. In addition, it is possible to provide a mash food and a fermented milk which have a high skin improvement effect and/or a therapeutic effect, and particularly a composition containing lactic acid bacteria having excellent production characteristics and fermented milk. According to the present invention, a fermented milk having a skin improving effect and/or a therapeutic effect and a method for producing the same can be provided to a person who has an effect of improving the intestinal tract (stool) and/or a therapeutic effect. This application is intended for use in the skin improvement and/or treatment of Streptococcus thermophilus OLS3059. In other words, the inventors of the present invention focused on the results, and for the purpose of selecting a lactic acid bacterium for fermenting milk to select a skin improving effect and a therapeutic effect, by performing an in vitro test, it was found that Streptococcus thermophilus OLS3059 ( Streptococcus thermophilus OLS3059) particularly has a high skin-improving effect and/or a therapeutic effect. The present invention is completed to -12-200826951. (9) Next, the composition of the present invention is a composition for skin improvement and/or treatment, And it contains Streptococcus thermophilus OLS 3 05 9 (Streptococcus thermophilus OLS3059) and/or its culture. The composition for skin improvement and/or treatment of the present invention has high safety due to natural substances, and thus has a skin-improving effect and/or a therapeutic effect, and is suitable for use in these applications. The inventors of the present invention have been able to select a lactic acid bacterium which has a curd-forming ability and has excellent curative properties, and has a skin-improving effect and a therapeutic effect, and after performing an in vitro test, as described above, Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS 3 05 9 ) particularly has a high skin-improving effect and/or therapeutic effect, and the above-described S. thermophilus-containing OLS 3 059 (

The composition for skin improvement and/or treatment of Streptococcus thermophilus OLS3059) and/or its culture may further comprise Bulgarian bacillus OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL 1 073 R-1) and/or culture thereof Things. According to the experiments of the inventors, it was found that a combination of Streptococcus thermophilus LS 3 0 5 9 (S trept 〇c 〇ccustherm 〇phi 1 us Ο LS 3 0 5 9 ) and/or its culture, in vitro When producing the mucopolysaccharide of the Bulgarian bacterium OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL 1 073R-1), the skin improving effect and/or the therapeutic effect is high, and it is suitable for these uses. -13- (10) 200826951 Streptococcus thermophilus OLS 3 0 5 9 is used, for example, in LB 8 1 ((registered trademark) Meiji Dairy Co., Ltd. as described above for Streptococcus thermophilus OLS3 05 9 and/or its culture Bacillus subtilis OLL1073R-1 (Lactobacillus subspecies bulgaricus OLL1073R-1), except for the bacteria after purification of lactic acid, are cultures containing bacteria, bacteria, supernatants of cultures, concentrates of these substances, and concentration. The above-mentioned dilutions, dilutions, etc., and all types of treatments obtained by the treatment of the nutrient. The aforementioned Streptococcus thermophilus OLS3 059, regardless of live bacteria and skin improvement effect and / or therapeutic effect, and can be used for skin or In addition, the Bulgarian bacillus OLL 1 073R-1 is also one of the dead bacteria. Further, the Streptococcus thermophilus OLS3059 and the bacteria OLL 1 073 R-1, the culture method, the extraction method, the shrinking method, the drying method, The dilution method and the like are not particularly limited. The medium to be used generally contains a saccharide yeast extract such as skim milk, whey or casein, and the culture method may suitably use a method of unitropy or anaerobicity, and the culture temperature may be, for example, 'Alkaline substances such as sodium hydroxide can also be used in the culture, and the pH is between acidic and neutral, for example, the pH is maintained at 5 to 6. In addition to the similar medium and the culture method, the batch method can be used. ' After the cultivation, the culture can be concentrated, dried, diluted, etc. according to the demand. Further, the supernatant of the culture can be separated from the cells by centrifugation, so that the bacteria can be added to the cells. = object, and the preservation of delbrueckii: separation of bacteria, body extracts, dried cultures, culture, dead bacteria, skin improvement and / can use live bacteria Bulgarian rod separation method, concentrated in bacterial culture of milk protein, The general aerobic is carried out in the medium of 3 5~4 5 〇C holding medium and culture and culture, and the supernatant separation method and the membrane body are recovered in the state of concentrated-14-(11) (11)200826951. . Therefore, the cells can be extracted by ultrasonic treatment and enzyme treatment, and the culture, the supernatant, the cells and the extract thereof can be dried. These materials can also be used as an active ingredient of the aforementioned composition of the present invention. The composition of the present invention may be added with any component and may be used as a skin external preparation in accordance with a usual method. For example, it can be suitably mixed for various components such as general cosmetics, pharmaceuticals, pharmaceuticals, oils, tackifiers, preservatives, emulsifiers, pigments, pH adjusters, antioxidants, perfumes, etc., and can be suitably adapted It is used for creams, lotions, cosmetics, foundations, lotions, shampoos, etc. The food or drink of the present invention contains the above-described composition of the present invention. The food and drink related to the present invention has a skin-improving effect and/or a therapeutic effect and is suitable for use in such applications. The composition of the present invention described above is safe and effective as a lactic acid bacteria which can be used for eating, and can be administered as a food or a pharmaceutical product orally and/or parenterally. At this time, Streptococcus thermophilus OLS 3 05 9 can be used alone (

The cells of Streptococcus thermophilus OLS3059) are used in combination with a general daily diet. Alternatively, the cells of Streptococcus thermophilus OLS 3 059 and Bulgarian bacillus OLL 1 073 R-1 may be used alone or in combination and mixed in a general daily diet. Further, the combination of Streptococcus thermophilus OLS3059, or Streptococcus thermophilus OLS3059 and Bulgarian bacillus 0LL 1 073 R-1 can be used for the manufacture of an oral administration agent and/or a parenteral administration agent, and then with the usual Various adjuvants and the like are mixed and formulated into -15-(12) (12)200826951. Combining Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS 3 05 9 ), or Streptococcus thermophilus OLS 3 05 9 with Bulgarian bacillus OLL 1 0 7 3 R-1, with general daily foraging ingredients, and manufacturing oral injection When the pre-agent and/or the various auxiliary agents used in the case of the parenteral administration agent are used in combination, the amount (mixing amount) of Streptococcus thermophilus 0L S 3 05 9 is taken into consideration of the ingestion of the food of the present invention. The subject's age, body weight, administration method, and the like can be appropriately determined. For example, it is preferably 1 09 (10 9th power) cfu/day or more, 101G (10th power of 10th) cfu/day or more, and the food of the present invention is a beverage containing the composition of the present invention, In addition to the lozenge, it can also be biscuits, bread, sponge cake, fermented milk, yogurt, cheese, cream, milk marlin, fresh cream, jelly, and the like. The use form and method of use of the food or drink of the present invention include a form and a method of directly adding the composition of the present invention to the aforementioned food. Further, there is a form and method in which the yoghurt, cheese, cream, and the like of the mashed food of the present invention are further added to a food or drink. Therefore, the sputum food of the present invention is intended to provide a skin-improving effect and/or a therapeutic effect, and can be used in addition to general foods and drinks, and can be used for specific health foods, nutritious foods, health foods, and the like. Further, the scorpion food of the present invention has a skin-improving effect and/or a therapeutic effect, and can also be used for a food which is used for the purpose of displaying a skin-improving effect and/or a stomach effect. The representation method can be expressed on the package t ‘ and also included in the advertisement and promotion. -16- (13) (13) 200826951 When the composition of the present invention and the food of the present invention are used as a pharmaceutical, they may be used in the form of a tablet, a capsule, a granule, a powder, or a syrup. In this case, it can be used as an excipient, a binder, a disintegrant, a lubricant, a flavoring agent, a flavoring agent, a dissolution aid, a suspending agent, a coating agent, etc. as a main ingredient, and an auxiliary agent can be used according to a usual method. Formulation. The fermented milk for improving and/or treating fermented milk of the present invention uses Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS 3 05 9 (

Streptococcus thermophilus OLS3059) is prepared. The fermented milk for skin improvement and/or treatment of the present invention has a skin-improving effect and/or a therapeutic effect in a lactic acid bacterium selected from the group consisting of lactic acid bacteria having a curd-forming ability and having a curd-forming ability and having excellent manufacturing properties. Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS 3 05 9 ), and adjusted, so the skin improvement effect and / or treatment effect is high. That is, the fermented milk of the present invention has a high skin-improving effect and/or a therapeutic effect, and is suitable for these uses. The Streptococcus thermophilus OLS 3 05 9 as described above is combined with the Bulgarian bacterium, and the lactic acid bacteria can be adjusted, for example, by combining the two and using the bacterium to form a curd in a shorter period of time. In the above-mentioned fermented milk for skin improvement and/or treatment of the present invention, Lactobacillus delbrueckii subspecies bulgaricus can be used, for example, as the original yoghurt, hard yoghurt, soft yoghurt made by Meiji Dairy Co., Ltd. The lactic acid bacteria isolated. These lactic acid bacteria of the present invention -17-(14)(14)200826951 prepared by combining Bulgarian bacillus and Streptococcus thermophilus have good flavor and are favored by consumers, and have a smooth taste, which is difficult to coagulate when transporting products. The milk disintegrates and has the characteristics of stable milk. The aforementioned use of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059 (

The fermented milk for skin improvement and/or treatment of the present invention prepared by Streptococcus thermophilus OLS3059) may contain collagen peptide and/or ceramide. As described in the examples to be described later, the fermented milk of the present invention containing the collagen peptide and/or the neuroguanamine is compared with the fermented milk of the present invention not included, and is found to contain the collagen peptide and / or fermented milk of ceramide, the skin improvement effect and / or treatment effect has a higher tendency. That is, compared with the fermented milk of the present invention prepared by using only the Bulgarian bacterium and the Streptococcus thermophilus OL S 3 05 9 as described above, the skin can be improved by mixing the collagen peptide and/or the neuropterin. Improve results and / or treatment effects. It is considered to be a multiplication effect produced by mixing lactic acid bacteria (Streptococcus thermophilus OLS3 05 9 ) with collagen peptide and/or neuropterin due to a skin-improving effect and/or a therapeutic effect. Further, from the viewpoint of exerting this effect, the collagen peptide contained in the fermented milk is preferably 500 mg% or more, more preferably 700 mg% or more, and most preferably 900 mg% or more. The neuroterpene contained in the fermented milk is preferably more than 200% by weight or more, more preferably 250//g% or more, from the viewpoint of exerting the above effects. From the viewpoint of the effect of improving the skin and/or the effect of the therapeutic effect, -18-(15) (15)200826951 may be added to the fermented milk of the present invention in addition to the collagen peptide and/or the neuropterin. Sphingomyelin, isoflavone, chondroitin, hyaluronic acid, and the like are effective ingredients for improving metabolism and improving the metabolism of foods and pharmaceuticals. In view of the above-mentioned fermented milk for improving and/or treating the skin of the present invention, in order to find a factor affecting the skin improving effect and/or the therapeutic effect, the human fermented milk of the present invention is found to have a human Fermented milk is recognized as a highly effective intestinal effect and has a very high skin-improving effect and/or therapeutic effect. Specifically, the above-mentioned skin improving and/or therapeutic fermented milk of the present invention containing a collagen peptide and/or a neuroguanamine, and the aforementioned skin improving and/or therapeutic fermentation of the present invention not included are used. Milk, by comparing the degree of improvement in the effect of the whole intestine and the degree of skin improvement, the findings as described above were obtained. That is, the fermented milk for skin improvement and/or treatment of the present invention has an extremely high skin-improving effect and/or therapeutic effect on a person who improves the effect and/or the therapeutic effect of the whole intestine (stool). Characteristics. [Embodiment] The following is a method for producing fermented milk for producing the above-described skin improving and/or therapeutic fermented milk of the present invention. After the raw milk is prepared, Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059 -19-(16) (16) 200826951 are added as a bacterium, and the mixture is fermented in a container. After the formation of curd, it is refrigerated. Or after the preparation of the raw milk, Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059 are added to ferment, and the curd is broken after the curd is formed, and then the curd is broken. Refrigerate after filling the container. Alternatively, after modulating the raw milk, Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS 3 059 are added as fermented to form a curd, and after the curd is broken, It is cooled, filled in a container and refrigerated. Here, the raw milk prepared by the addition of Lactobacillus delbrueckii subspecies bulgaricus and Streptococcus thermophilus OLS3059 is the same as the conventional procedure for preparing fermented milk in the past. The raw material milk is prepared by modulating the raw material milk, performing homogenization, sterilization, cooling, and the like. In the method for producing the fermented milk of the present invention, a Streptococcus thermophilus which is selected from the group consisting of a lactic acid bacterium which has a curd-forming ability and has excellent curative properties and/or a therapeutic effect is used. OLS3059 (Streptococcus thermophilus OLS3059), combined with the bacteria of the Bulgarian bacillus, and used as a fungus. Therefore, the problem (problem point) of the lactic acid bacteria having the skin improving effect has been solved. In the past, lactic acid bacteria have effects such as skin improvement, but -20 - (17) (17) 200826951, because it is necessary to separately manage lactic acid bacteria with poor manufacturing characteristics, and lactic acid bacteria having excellent manufacturing properties for forming curd, and the fermentation time becomes longer. This causes problems that make the entire manufacturing time longer. In other words, lactic acid bacteria having hitherto been effective in skin improvement and the like are not suitable for mass production (commercial production) of fermented milk industry. However, the method for producing fermented milk of the present invention can be applied to commercial production because it solves the aforementioned problem. The importance of commercial production is the number of non-complex steps. In the method for producing fermented milk of the present invention, the homogenization in the step of preparing the raw milk can be carried out before or after sterilization, or during the process of carrying out the treatment, and as described above, the fermentation is carried out after fermentation. After the curd is formed, the curd may be broken or may be filled in the container. Further, after the curd is broken, the pulp, vegetables, various sauces, and/or various additives may be added and mixed. In the method for producing fermented milk of the present invention, the fermentation time may be a time for producing a general fermented milk, preferably within 8 hours, more preferably within 6 or 5 hours, and most preferably within 4 hours. The fermented milk for skin improvement and/or treatment of the present invention is excellent in wind odor, can be used from time to time, and can be easily ingested continuously. Therefore, the skin improvement effect and therapeutic effect can be further improved. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described, but the present invention is not limited thereto. * 21 - (18) 200826951 [Example 1] (Verification of inhibitory effect of atopic dermatitis according to in vivo test) Female 4-week-old NC/Nga mice (produced by japan SLC (share limited)) were domesticated After the rearing, the following four groups were divided. The distilled water group (η = 1 0) was administered to Streptococcus thermophilus OLS 3059 (hereinafter also referred to as OLS 3 05 9 ). It was isolated from the Bulgarian Yogurt LB81 (registered trademark) Meiji Dairy Co., Ltd. Ltd.)) group (n=l〇). Non-priming dermatitis group (n=7) was administered Lactobacillus rhamnosus ATCC 53103 (hereinafter also referred to as ATCC 5 3 1 0 3) group (for comparison with administration of OLS 3 05 9 group) (η = 1 〇 ). These mice were allowed to freely take in feed (trade name: CRF-1 'Oriental Yeast Industry Co., Ltd.) and distilled water. ATCC 53103 is known to have lactic acid bacteria for treating atopic dermatitis. The 3 test groups were orally administered by tube feeding during the test period unless a dermatitis group was initiated. Subsequently, it was continued 7 days after the initiation of the skin dermatitis test (day 〇) according to the method described below. That is, 'distilled water group was administered during the test period (day 1 (day -7) to 21 days (day 14)), and oral distilled water was administered daily to the stomach (lmg/day/mouse). The same experiment was carried out on various lactic acid bacteria groups, and an aqueous suspension of lactic acid bacteria was orally administered to the stomach (1 mg/day/mouse). -22-, 60 (19) 200826951 Water suspension of various lactic acid bacteria The liquid system is obtained by suspending the freeze-dried suspension of the cells after being heat-treated (temperature of 75 ° C minutes) in distilled water to prepare a suspension of the lactic acid bacteria to be ATCC 5 3 1 03 as xl08 (10 8th power) cfu/g, OLS3059 is 8.56χ107 (7th power) cfu/g. After 7 days from the start of the test (day 0), dermatitis was caused and the symptoms were digitized. And 15 days after the onset of dermatitis (day 15), the concentration of IgE was determined by ELISA. IgE concentration system

The antibody manufactured by Pharmingen Co., Ltd. was measured by changing one of the recommended samples of the company. The dust-crushing liquid was prepared in the following manner. Adults of J Dermatophagoides pterony s sinus (manufactured by Mite-Dp Co., Ltd.) were degreased with anhydrous methanol, and distilled water was added for ultra-crushing treatment. Next, the water-soluble fractions were separated by centrifugation, and the knot was dried, and the protein concentration was adjusted to 4.5 mg/ml with distilled water; BSA conversion, and the DC protein assay of Bio RAD was used to determine the dermatitis test system. The method of Habitat et al. (Hai Yezhe - Other, Allergy 5 0 : 1 1 5 2 - 1 1 6 2, 2 0 0 1 ) was carried out. The sputum was used to cause the atopic dermatitis site (head, outer ear and neck) and the SDS solution (4%) was applied to all the sites causing the ectopic dermatitis 20 times. The coating amount is about 20 0 / 1 for a total of 20 times. After the S D S grass squid was applied, the dermatitis test group was coated with dust _ breakage liquid, and the non-anti-inflammatory test group was coated with distilled water, and the same was applied 20 times. Borrow. The evolution of each 7.13 10 is taken from the blood. 验 Use the step-by-step test! 冻Lake the LSL sound wave (to be determined) History and knife shaving, the peeling of the skin solution is repeated by the above steps every -23- (20) 200826951 B Causes dermatitis, repeated 7 days after the start of the test (day 〇), until the end of the test. IgE was measured in the following manner. That is, an anti-IgE antibody (manufactured by Pharmingen Co., Ltd.) of 2 // g/ml -1 antibody was added to a 96-well plate, and it was allowed to stand at 37. . Next 1 hour. After washing with Tween 20/PBS (PBS-Tween, 0.05%), BS A/PBS (1%) was added and allowed to stand at room temperature for 30 minutes. After washing with PBS-Tween, a serum sample was added and a standard {curve IgE (manufactured by Pharmingen Co., Ltd.) was prepared and left to stand at room temperature for 30 minutes. After washing with PBS-Tween, biotin-anti-IgE antibody (manufactured by Pharmingen Co., Ltd.) was added to the antibody twice at 0.5//g/ml, and the mixture was allowed to stand at room temperature for 1 hour. After washing with PBS-Tween, Streptavidin-HRP (manufactured by Pharmingen Co., Ltd.) was added, and the mixture was allowed to stand at room temperature for 30 minutes. After washing with PBS-Tween, D TMB + Substrate Chromogen (manufactured by DAKO Co., Ltd.) was added, and a color reaction was started. Sulfuric acid (1N) was added after the color reaction, and the absorbance (450 nm) was measured by a microplate reader, and the IgE concentration in the serum was calculated. The evolution of dermatitis-like data is shown in Figure 1. The data system is based on [1 • 〕 formation of dry skin • suede, [2] redness and bleeding, [3] tissue shedding · abrasion, [4] edema, [5] itching behavior and other five items, with "0 · Asymptomatic, "1. Mild", "2. Moderate", "3. Severe" and other four stages, calculate and evaluate each data obtained by each mouse. The symptom data for the 13th day (day 13) at the start of dermatitis was administered as the LS3 05 9 group was significantly lower than the distilled water group. Conversely, there was no significant difference between the ATCC 53 1 03 group and the distilled water group. -24- (21) (21) 200826951 The total IgE concentration is shown in Fig. 2. The concentration of IgE administered to the OLS3059 group was significantly lower than that of the distilled water group for the total IgE in the serum on the 15th day after the onset of dermatitis (day 15). Conversely, the concentration of IgE was slightly lower in the ATCC 5 3 1 03 group than in the distilled water group, but there was no statistical difference. It is known that ATCC 5 3 1 03 is a lactic acid bacterium having a therapeutic effect on atopic skin, but OLS 3 05 9 has a higher inhibitory effect on symptoms than ectopic skin than ATCC 5 3 1 0 3 . [Example 2] (Verification of the inhibitory effect of atopic dermatitis according to the in vivo test) The female 4-week-old NC/Nga mouse (produced by Japan SLC (stock limited)) was domesticated and reared as follows. group. The steamed water group (n=4) was administered to a population of Bulgarian bacillus OLL1073R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1, hereinafter also referred to as OLL 1 073 R-1) (n=6). Streptococcus thermophilus OLS 3 05 9 (Streptococcus thermophilus OLS 3 05 9, isolated from the Bulgarian Yogurt LB81 (made by Meiji Dairy Co., Ltd.) group (η = 5). These mice were given free feed. (trade name: CRF_1, Oriental Yeast Industry Co., Ltd.) and steaming water. The other test conditions were the same as in Example 1 except for 30 days during dermatitis. Shown in Figure 3. For the symptom data of the 13th day (day 13) that caused dermatitis-25-(22) (22)200826951, the OLL 1 073 R-1 group was administered and administered to the OLS3 05 9 group and administered. The distilled water group was considered to be significantly lower. The total IgE concentration is shown in Figure 4. For the total IgE in serum, the OLL 1 073 R-1 population was administered compared to the OLS 3 0 5 9 group and the distilled water group was administered. The IgE concentration was considered to be low. It is known that the OLS3 059 of the present invention has an inhibitory effect on the symptoms of atopic dermatitis. In addition, OLL 1 073R-1 is also found to have an inhibitory effect on the symptoms of atopic dermatitis, but the IgE concentration system. The OLS3059 of the present invention is lower. [Example 3] (according to in vivo Verification of the inhibitory effect of atopic dermatitis. For the symptoms of atopic dermatitis, the OLL 1 073 R- which is inferior to the OLS3 05 9 of the present invention and which has been confirmed in Example 2 will be exerted. 1. In combination with the 0 LS 3 0 5 9 of the present invention, the symptoms of atopic dermatitis were examined. Two types of Lactobacillus delbrueckii subspecies isolated from the Bulgarian Yogur (Meiji Dairy Co., Ltd.) were used. Bulgaricus MEP1705601, in combination with Streptococcus thermophilus MEP 1 705 60 1 , is a comparison object of the combination of OLS 3 05 9 and OLL 1 07 3R-1 of the present invention. Female 4-week NC/Nga mice (Japan SLC (limited stock) )), after domestication, the following four groups are grouped: Lactobacillus delbrueckii subspecies bulgaricus OLL1073R-1, and Streptococcus thermophilus -26- (23) (23) 200826951 OLS 3 05 9 (The following is also referred to as 〇LL1〇73R] + OLS3 05 9 to the group) (n= 8). Lactobacillus delbrueckii subspecies bulgaricus MEP 1 705 60 1 ' is a group of fermented products prepared with Streptococcus thermophilus MEP 1 705 60 1 (also known as lb MEP 1705601 + STMEP 1705601 administered to the group) (n=9). A group of unfermented foods (n=9), and a group of non-derived auxin and un-fermented (hereinafter also referred to as non-inducing group) (n 2 4). The intake of fermented materials and unfermented materials was 100 mg / mouse / day, and the daily oral administration was continued until the end of the test. The number of bacteria in the fermented product was LXL 1 073 R-1 was lxl 〇 9 cfu / g, OLS3 05 9 was 3xl 09 9 cfu / g, LB MEP 1 70560 1 was 8.6 χ 108 cfu / g, and ST ΜΕΡ 1705601 was 2.1 x l 〇9cfu/g. The fermented product and the unfermented product were freeze-dried, and then suspended in distilled water at the time of administration to prepare. The remaining test conditions were the same as in Example 1 except that the period of dermatitis was 29 days. The evolution of dermatitis-like data is shown in Figure 5. For the symptom data of the 14th day (day 14) that caused dermatitis, OLL 1 073R-1 + OLS3 05 9 was administered to the group, and LB MEP 1 705 60 1 + ST MEP 1 70560 1 was administered to the group and unfermented product. Compared to the group is low. After 14 days (day 14) of dermatitis, OLL 1 073R-1+OLS3 05 9 was administered to the group, compared with LB MEP 1 70560 1 + ST MEP 1705601 administered group and unfermented product group. It is meaningful low. -27- (24) (24) 200826951 It can be seen that the symptoms of atopic skin exert an inhibitory effect of OL S3 0 5 9 which is inferior to the present invention and which has been confirmed in Example 2, OLL 1 073R- 1. When used in combination with Ο LS 3 0 5 9 of the present invention, it has an effect of suppressing the symptoms of atopic dermatitis. [Example 4] (Production Example 1 of fermented milk) 50.0 kg of raw milk, 5.0 kg of skim milk powder, 8.0 kg of granulated sugar, 1.0 kg of collagen peptide (trade name: Nippi Peptide, manufactured by Nippi Collogen Cosmetics Co., Ltd.), 0.1 kg of a cerium containing neuropterin extract (trade name: sputum ceramide, manufactured by Unitika (limited by shares)), 0.1 kg of perfume, and 33.8 kg of water are mixed and dissolved at 65 ° C. Blend milk. The blended milk was homogenized at 65 ° C (pressure 1 〇 〇 kg / cm 2 ), then sterilized at 95 ° C for 2 minutes, and then cooled to 43 ~ 45 ° C. In the sterilized treated milk, I added a force of [I 2.0 kg of lactic acid bacteria, and after fermenting it to a container, it was fermented at 43 ° C for 4 hours to obtain fermented milk (stationary type of yogurt) ). Here, the lactic acid bacteria strain uses Lactobacillus bulgaricus 2038 (isolated from Bulgarian Yogurt LB 8 1 (registered trademark) Meiji Dairy (stock limited)), and Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS3 05 9 ) (hereinafter also It is called OL S 3 05 9, and is an equal amount of the culture liquid separated from the Bulgarian Yogurt LB 8 1 (registered trademark) Meiji Dairy Co., Ltd.). -28- (25) 200826951 [Example 5] (Production Example 1 of fermented milk beverage) 23.0 kg of raw milk, 12.1 kg of skim milk powder, and 62.9 kg of water were mixed and dissolved at 70 ° C to prepare a blended milk. The blended milk was homogenized at 65 °C (pressure: 50 kg/cm2), then sterilized at 95 °C for 1 Torr, and then cooled to 40 to 45 °C. To the sterilized treated milk, 2.0 kg of lactic acid bacteria mash was added, and the fermentation was carried out at 40 to 45 ° C for 5 hours to obtain fermented milk. Here, Lactobacillus bulgaricu S2 03 8, isolated from Bulgarian Yogurt LB81 (registered trademark) Meiji Dairy Co., Ltd., and Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS3059) The following is also referred to as OLS3 05 9, which is an equal amount of the culture solution separated from the LV81 (registered trademark) Meiji Dairy Co., Ltd.). In order to mechanically destroy the curd of the fermented milk, the homogenization point is 1 1 50 kg/cm 2 ), and then cooled to 5 ° C to obtain a blended fermented milk. In addition, 3.0 kg of pectin, 2.0 kg of granulated sugar, 0. 〇 2 kg of sweetener, 〇lkg of spices, 3 4 · 0 kg of water were mixed and dissolved at 65 ° C, and carried out at 1 3 〇 ^ After 2 seconds of sterilization, it was cooled to 5 °C to make a sugar solution. The fermented milk and the sugar liquid are mixed at a prescribed concentration to obtain a fermented milk material (stirred type). [Example 6] (Production Example 2 of fermented milk beverage) -29- (26) 200826951 23.0 kg of raw milk, 12.1 kg of skimmed milk powder, and 62.9 kg of water were 70%. (: Dissolve and dissolve to prepare a blended milk. The blended milk is homogenized at 65 ° C (pressure 150kg / cm2), then sterilized at 95 °C for 10 minutes, and then cooled to 4 0~ 4 5 ° C. In the sterilized treated milk, 2.0 kg of lactic acid bacteria mash was added and fermented at 40 to 45 ° C for 5 hours to obtain fermented milk. Bulgarian bacillus (Lactobacillus ^ bulgaricus 2 03 8, isolated from Bulgarian Yogurt LB81 (registered trademark) Meiji Dairy (stock limited)), and Streptococcus thermophilus OLS 3 05 9 (Streptococcus thermophilus OLS3059) (hereinafter also referred to as OLS 3 05 9, is an equal amount of culture liquid separated from the Bulgarian Yogurt LB81 (registered trademark) Meiji Dairy Co., Ltd.). The mammary milk of the fermented milk is mechanically destroyed, homogenized (pressure 150kg/cm2), and then cooled. The fermented milk is blended to 5 ° C. In addition, 3.0 kg of pectin, 2.0 kg of granulated sugar, 〇. 〇 2 kg of sweetener, i. 〇 kg " collagen peptide (trade name · collagen) Peptide 5 2 0 0, manufactured by Xintian Gelatin Co., Ltd.) 0.03kg of corn sulphate-containing corn extract (trade name: corn ceramide ME 1-R 辻 oil (limited stock)), 0.1kg of spices, • 3 4 · 0 kg of water at 65 ° C After mixing and dissolving, it is sterilized by 1300 ° for 2 seconds, and then cooled to 5 ° C to prepare a sugar liquid. The fermented milk is mixed with the sugar liquid at a predetermined concentration to obtain a fermented milk mash ( Stirring type yoghurt. [Example 7] -30- (27) (27) 200826951 (Production example of milk beverage) Add lg of Streptococcus thermophilus OLS3 05 9 (Streptococcus thermophilus OLS 3 059) in raw milk of 1000 mL (hereinafter also referred to as OLS 3 059, which is a freeze-dried powder which is separated from the LV81 (registered trademark) Meiji Dairy Co., Ltd.), and is made into a blended milk. After homogenizing the blended milk After sterilizing treatment at 1300 ° C for 3 seconds, the mixture was cooled to 1 〇 ° C or lower. The sterilized mash was filled in a container to obtain a milk beverage. [Example 8] (According to Verification of skin improvement effect by human test) Fermented milk in the aforementioned Example 4 (St Reptococcus thermophilus OLS3 05 9, the bacterial concentration of 85xl07 (10 7th power) cfu / g, collagen peptide 1000mg / 90g, neural guanamine 300 / / g / 90g) as a test food, the intake is 90 g / time, the number of ingestions was 2 times / day (every morning and evening), 28 days of human experiment. A total of 31 women (mean age 3 1 · 8 years old) were enrolled. The skin elasticity and skin texture density of the subject were evaluated on the start date (before ingestion of the test food) and the termination date (the 28th day). Observations were made and the rash was observed by the physician. The skin elasticity measurement system selects the left or right cheek, and the measurement is performed twice in one position (trade name: C U Τ Ο Μ E T E R SEM5 7 5, manufactured by Courage+ Khazaka). The skin texture density was selected from the skin dry area by one position (trade name: V i s u a 1 I m a g e r VI-2 0, manufactured by Inforward Co., Ltd.). The total rash number was calculated by calculating the skin -31 - (28) (28)200826951 rash. On the start date (before ingesting the test food) and the termination date (day 28), the subject was asked to conduct a questionnaire survey. The contents of the questionnaire are shown in Table 1. As shown in Table 1, for [1] gloss, [2] firmness, [3] dullness, [4] spots, [5] sagging, [6] obvious pores, [7] skin texture, [8] wrinkles (forehead), [9] wrinkles (mouth corner), [1 0] wrinkles (eye corners), [1 1] dryness, [12] sticky feeling, [1 3] transparency, [14] redness, 1 5] Long-lasting makeup, [16] edema, [17] constipation, [18] dark circles, and other 18 items were evaluated in 5 stages. On the termination date, the subject and the physician performed an evaluation of the effectiveness of the test food. Table 1 Item 5 points 4 points 3 points 2 points 1 point 0 Glossy shiny slightly shiny is difficult to judge slightly dull and dull 2) Firming has a firmness and a little firmness is difficult to determine a little tight and not tight 3) Dark Sinking is not dull, it is almost dull, it is difficult to judge that it is not dull and dull. 4) The spot is completely spotless, almost no spots, it is difficult to determine that there are no spots and spots. 5) The sagging is completely sagging, and there is no drooping. It is difficult to determine that there is no sagging droop 6) The pores are obviously small, the pores are not obvious, and the pores are hardly obvious. It is difficult to determine that the pores are not obvious. The pores are slightly inconspicuous. 7) The texture of the skin is fine and the texture is slightly fine. It is difficult to judge the texture. The texture is not fine. The texture is not fine. 8) Wrinkles (face) It is difficult to judge wrinkles without wrinkles. Slightly wrinkles and wrinkles 9) Wrinkles (mouth corners) Completely wrinkle-free, almost flawless, difficult to determine, slightly wrinkled and wrinkled 10) Wrinkles (eyes around) Completely wrinkle-free, almost wrinkle-free, difficult to determine, slightly wrinkled and wrinkled 11) Dry condition It is difficult to judge that it is slightly dry and dry without drying. 12) Stickiness is not sticky. There is almost no sticky feeling. There is a sticky feeling and a sticky feeling. 13) Transparency has a transparent feeling. It is slightly transparent. It is difficult to judge. There is no transparency. No transparency. η) mi No redness, almost no redness, no difficulty, no redness, no redness. 15) Makeup persistence Good slightly better difficult to determine a little difference 16) edema without edema almost no edema difficult to determine a slight edema edema) constipation no constipation almost no constipation difficult to determine a little constipation constipation 18) dark circles no dark circles almost no dark circles difficult to determine slightly Dark circles with dark circles - 32 - (29) (29) 200826951 After ingesting the test food of Example 5, the results of evaluating skin elasticity are shown in Fig. 6. By ingesting the test food of Example 5, the skin elasticity is meaningfully increased and the skin's gloss is improved. The results of evaluating the skin texture density after ingesting the test food of Example 5 are shown in Fig. 7. By ingesting the test food of Example 5, the skin texture density was significantly increased' and the skin texture was improved. The results of evaluating the total number of rashes after ingesting the test food of Example 5 are shown in Fig. 8. By ingesting the test food of Example 5, the total number of rashes was significantly reduced, and the skin roughness was improved. The results of the questionnaire survey of the subjects themselves are shown in Table 2 °. It was confirmed that the skin condition and constipation of the subjects were improved by taking the test foods. Subjects The results of the evaluation of the effectiveness of the test foods performed by the physician and the physician are shown in Fig. 9 °. It is confirmed by the subject or the physician that the ingestion of the test food is effective for the skin. 5 Streptomyces faecalis LS 3 05 9 (Streptococcus thermophiUs OLS3 05 9 ) has excellent skin improvement and/or therapeutic effect, confirming that Streptococcus thermophilus OLS 3 05 9 (Streptococcus thermophilus OLS3 059 ) is most suitable for making Use of skin improvement and/or therapeutic effect-33- (30)200826951 Under the dark spot, the start date of the start date, the start date of the end date, the start date of the start date, the start date of the start date of the start date of the start date R drink f 1-port 5 points (person) 0 0 0 1 0 0 Atk father mouth in It Η 1 1 0 0 1 1 4 points (person) 1 13 2 13 0 7 1 3 1 7 0 4 3 points ( Person) 8 14 6 to 3 14 0 5 3 10 3 7 2 points (person) 14 4 16 7 18 14 8 11 19 11 12 14 1 point (person) 8 0 7 0 Λ Ο 2 15 IU 11 8 3 15 5 Total (person) 31 31 31 31 31 31 31 31 31 Average score 2.1 3.3 2.1 3.3 1.8 2.8 1.7 2.1 1.9 Ο I 2.7 Ο 1 1.7 31 2.4 Number of skin 'texture mm forehead 皴 pattern (mouth angle) - crepe (eye corner) Du fef, the beginning of the start date, the start date, the end of the start date Day start 曰 end day start 曰 end day ΡΛΑ 5 5 5 points) 0 0 1 0 0 0 ΰ End time 1 1 0 0 3 1 4 points) 3 10 4 19 iZ 3 8 3 8 4 15 3 11 3 points (人) 8 12 7 1Π 6 1U 7 9 5 6 4 3 7 2 points) 12 7 13 η 16 11 11 12 10 12 12 10 1 point (person) 8 2 6 2 5 2 11 5 11 0 10 2 Total Recognition 31 31 31 31 31 31 31 31 31 ai Average score 2.2 3.0 2.4 3.0 2..3 2.8 2.0 2.6 2.1 J 1 3.1 31 2.3 31 3.0

-34- (31) (31) 200826951 [Example 9] (Verification of the relationship between the effect of improving the intestines and the skin improving effect according to the human test) The fermented milk of the Example 5 (Streptococcus thermophilus OLS3 05 9) , the cell concentration is 50xl07 (1 〇 7th power) cfu / g), and the fermented milk of Example 6 (Streptococcus thermophilus OLS3 0 5 9, the cell concentration is 50xl07 (1 〇 7th power) cfu / g, collagen peptide is l〇〇〇mg/l20ml, neural guanamine is 300 //g/120ml) as test food, the intake is 120ml / time, the intake frequency is 2 times / day (in the morning and evening Once), 28 days of human experiment. The fermented milk mash in Example 5 was made up of 28 females (average age 3 31. 1 year old), fermented milk mash in Example 6, and 28 females (average age 30.3 years old) as subjects. In the same manner as in Example 8, a questionnaire survey was conducted on the subject himself. The contents of the questionnaire are shown in Table 1. The results of the subject's own questionnaire are shown in Tables 3 and 4. It was confirmed that the skin condition and constipation of the subject were improved by ingesting the test food. For the six items of [1] gloss, [2] firming, [7] skin texture, [ii] dry condition, [15] makeup persistence, [17] constipation, etc. in Table 1, The test food (containing collagen peptide and neuropterin) had an excellent effect compared to the test food of Example 5. -35- (32) 200826951 Table ί i Collagen f Ze % 1 to 01 3 ΪΚ Spot ^ J Drooping main knife 卩Η sweet start 曰 termination 曰 start date end date start 曰 start 曰 start 曰 end day start 曰End of day R iA rU □ 5 points (person) 0 0 0 0 0 0 0 at stop b 2 0 0 1 0 4 points (person) 2 9 3 9 2 7 5 6 3 7 3 4 3 points (person) 7 10 11 12 4 7 3 3 11 10 2 8 2 points (person) 17 8 10 7 15 12 11 11 11 8 14 15 1 point (person) 2 1 4 0 7 2 8 6 3 3 8 1 Total (person) 28 28 28 28 28 28 28 28 28 28 28 Average score 2.3 3.0 2.5 3.1 2.0 ί 2.3 2.7 2.3 2.5 2.8 2 1 28 25 j Skin texture wrinkles C Forehead) Wrinkles (mouth corner) Wrinkles (eye corners) Start 曰 End of day曰 termination 曰 start date start date start date start date start winter ± day start date 5 minutes (person) 2 1 2 2 2 2 0 gong ill ϋ 1 0 0 0 2 4 points (person) 2 6 5 9 g 12 3 7 0 4 8 12 3 points (person) 6 9 6 3 5 8 4 2 2 3 8 10 2 points (person) 16 9 11 11 13 6 18 13 6 11 9 3 1 point (person) 2 3 4 3 0 0 5 3 20 10 3 1 Total (person) 28 28 28 28 28 28 28 28 28 28 no TO Average score 2.5 2.8 2.6 2.9 3.0 3.4 2.1 2.6 1.4 2.0 Zo 2.8 Zo 3.4 5 points (person) 4 points (person) 3 points (person) 2 points (person) 1 point (person) Total (person) Average score through the bow of the moon. Red makeup lasting edema constipation in the eyelids day to start Day Termination 曰 Start Date End Date Start End 曰 Start End 曰 Start 曰 End Day End Date 0 0 2 1 2 2 1 4 0 2 0 2 2 4 7 7 2 11 6 10 0 9 2 6 3 13 2 5 5 8 3 6 0 4 6 3 20 10 13 14 17 7 14 6 10 10 5 7 3 1 4 1 2 0 4 2 18 3 15 10 28 28 28 28 28 28 28 28 28 28 28 28 2.1 2.7 2.6 2.8 2.5 3.3 2.5 3.3 1.4 2.9 1.8 2.4 The evolution of the intestine (defecation) data is shown in Table 4. The data is based on -36- (33) 200826951 1 . No constipation, 2 . Almost no constipation, 3 . Unable to judge, 4 . Slightly constipated , 5. Constipation 5 . The difference between each subject before and after the intake of the experimental food was calculated and evaluated. For example, if the subject who was "5. Constipation" before the ingestion of the test food became "3. Unable to judge" after ingestion, the analysis was "the improvement of the whole intestine to "2 or more"." -37- (34)200826951 泽泽% m 01 m -4 1T Society. Spotted limbs 1 There are lower jaws J Right 21 Oral sweet start point End date Start date End date Start date End date Start曰 Start and end date 5 minutes (person) 0 0 1 0 0 0 Also 夂 口 口 itu 1 2 1 1 0 2 4 points (person) 2 10 4 17 1 8 1 3 6 10 5 8 3 points (person 9 14 8 7 1 1 1 11 2 7 5 7 6 3 2 points (person) 11 2 9 3 21 8 17 13 11 9 13 14 1 point (person) 6 2 8 1 5 1 1 7 3 5 1 4 1 Total (person) 28 28 28 28 28 28 28 28 28 28 Average score 2..3 3-1 1 2.5 3.4 1.9 | 2.9 2.0 2.6 2.5 3.0 Zo 2.4 28 2.9 Collagen egg _ • Neural guanamine · "With skin wrinkles (Forehead) Junze (mouth corner) Excitation (eye corner) Dry 起始 Start date End date Start date Start date End date Start 曰 End date Start 曰 End date Start latch soft 丨 {- p 5 points (person) 0 0 0 2 1 1 in It (2) 2 2 0 0 3 3 4 points (person) 5 9 10 9 Q 6 12 〇 15 0 13 11 15 3 points (person) 8 14 4 5 J 3 3 5 0 2 6 5 2 points (person) 11 4 9 9 1 λ 12 8 1U 8 10 10 8 5 1 point (person) 4 1 5 3 4 1 5 1 18 3 0 0 Total (person) 28 28 28 28 28 28 28 28 28 28 28 Average score 2.5 3.1 2.7 2.9 2.7 3.3 2.6 3.2 1.4 2.9 3.3 Z5 3.6 Through-bow reddish makeup Persistence edema constipation Resisting 昍颢 Start 曰 End date Start 曰 End date start曰 termination date start 曰 termination date start date end ^^0 termination date 5 minutes (person) 0 1 2 2 0 2 0 3 0 7 1 1 4 points (person) 2 5 11 10 5 16 11 15 0 5 3 6 3 points (person) 8 15 4 3 6 8 1 3 1 5 2 6 2 points (person) 14 6 7 11 15 2 15 5 17 8 12 13 1 point (person) 4 1 4 2 L 0 1 2 10 3 10 2 Total (person) 28 28 28 28 28 28 28 28 28 28 28 28 Average score 2.3 3.0 3.0 3.0 2.5 3.6 2.8 3.4 1.7 3.2 2.0 2.7 After ingesting the test foods of Examples 5 and 6, evaluate the knot of skin elasticity - 38- (35) 200826951 The results are shown in Figures 10 to 12. Fig. 1 is a subject whose "intestinal improvement is "1 or more"", and Fig. 11 is a subject whose "intestinal improvement is "2 or more"", and Fig. 1 is "the improvement of the whole intestine to "3 or more". The subject evaluated the skin elasticity. It is confirmed that the improvement effect on the whole intestine (stool) is also high, and the skin improvement effect is also high. The test food (containing collagen peptide and ceramide) which favored Example 6 had an excellent effect as the test food of Example 5. By ingesting the test foods of Examples 5 and 6, the skin elasticity and the improvement were improved (m Cheng and Ze. After ingesting the test foods of Examples 5 and 6, the results of evaluating the skin texture density were not as shown in Figs. 13 to 15. Fig. 13 For the subjects whose "intestinal improvement is "1 or more"", Figure 14 shows the subject of "intestinal improvement to "2 or more"". Figure 5 shows that "the whole intestine is improved to "3 or more"" The result of the evaluation of the skin texture density of the subject. It was confirmed that the improvement effect on the whole intestine (stool) was higher, and the skin improvement effect was also high. The test food of Example 4 (containing collagen peptide and neuropterin) was preferred. It is superior to the test food of Example 5. (Effects by ingesting the test foods of Examples 5 and 6 can increase skin texture density and improve skin texture. • According to the present invention, it is possible to provide high safety due to natural substances. Sexuality - and its skin-improving effect and/or therapeutic effect is high, and it contains a composition of lactic acid bacteria excellent in manufacturing characteristics and fermented milk. Further, it can provide a skin having an improved effect on the whole intestine and/or a therapeutic effect, skin Improve the effect and / Fermented milk with high therapeutic effect. [Simplified illustration] -39- (36) (36)200826951 [Fig. 1] Lactobacillus rhamnosus ATCC 5 3 1 0 3 to the group, Streptococcus thermophilus OLS 3 05 9 administered to the group, and non-initiated dermatitis group, the evolution map of dermatitis symptoms data during the test period (expressed as mean 値i: standard deviation . **Ρ<0·01,*Ρ<0· 05, multiple comparison of Dunnett). [Fig. 2] In the distilled water administration group, Lactobacillus rhamnosus ATCC 5 3 1 0 3 was administered to the group, Streptococcus thermophilus OLS 3 05 9 was administered to the group, and non-induced dermatitis group, 15 days later (day 15) Total IgE concentration in serum (expressed as mean 标准±standard deviation 。. * * P < 0.0 1 5 Multiple comparisons of Dunnett). [Fig. 3] In the steamed water retention group, Lactobacillus bulgaricus The OLL1073R-1 administration group and the Streptococcus thermophilus OLS 3 05 9 were administered to the group, and the evolution map of the dermatitis symptoms data during the test period (expressed by the mean soil standard deviation 。) **Ρ<0.01,*Ρ<〇· 〇5, Dunnett's multiple comparisons). Figure 4 is a graph of the total IgE concentration in the serum of the distilled water administration group, Lactobacillus bulgaricus OLL1073R-1 administered group, and Streptococcus thermophilus OLS3 05 9 group, 15 days later (day 15) (based on the average standard deviation of 値Said. **Ρ<〇·〇1, Dunnett's many comparisons). [Fig. 5] The administration group of fermented product prepared by Lactobacillus bulgaricus OLL1073R-1 and Streptococcus thermophilus OLS3059, and Lactobacillus delbrueckii subspecies bulgaricus MEP 1 70560 1 , and Streptococcus thermophilus -40- (37) (37) 200826951 MEP1705601 prepared fermented product group, unfermented product group and non-induced dermatitis and unfermented product group, the evolutionary map of dermatitis symptoms data during the test period (expressed by mean soil standard deviation 値**P<0.01, *P<0.05, multiple comparisons of Dunnett). [Fig. 6] Fermented milk prepared by Thermomyces elegans OLS3059 (Streptococcus thermophilus OLS3 05 9 ) was used as a test food, and the skin elasticity map of the subject. [Fig. 7] Fermented milk prepared by Streptococcus thermophilus OLS 3 05 9 (Streptococcus thermophilus OLS 3 05 9 ) was used as a test food, and the skin texture density map of the subject. [Fig. 8] A graph showing the observation results of the total number of rashes of the fermented milk prepared by Thermomyces elegans OLS3059 (Streptococcus thermophilus OLS3059) as a test food. [Fig. 9] Fermented milk prepared by Streptococcus thermophilus OLS 3059 (Streptococcus thermophilus OLS 3 05 9 ) was used as a test food, and the results of the evaluation of the effectiveness of the subjects and physicians were performed. [Fig. 10] The skin elasticity map of the fermented milk prepared by Streptococcus thermophilus OLS 3059 (Streptococcus thermophilus OLS 3 05 9 ) as a test food and the "intestinal improvement to "1 or more". [Fig. 11] A skin elasticity map of a fermented milk prepared by Streptococcus thermophilus OLS 3 059 (StrePtococcus thermophilus OLS3059) as a § test food product "the whole intestine is improved to "2 or more". [Fig. 12] Fermented milk prepared by Streptococcus thermophilus OLS 3 059 as a test food '-41 - (38) 200826951 "The improvement of the intestine is "3 or more"" Skin (Fig. 13) Fermented milk prepared by Streptococcus thermophilus OLS3 05 9 thermophilus OLS3059) The skin of the subject whose "intestinal improvement was "1 or more" was evaluated [Fig. 14] by Streptococcus thermophilus OLS3 05 9 Thermophilus OLS 3 05 9 ) The fermented milk prepared by the fermented milk is estimated to have "the whole intestine is improved to "2 or more"". The skin of the subject (Fig. 15) is fermented milk prepared by Streptococcus thermophilus OLS3 05 9 thermophilus OLS3059). The skin elasticity map of the subject whose intestine was improved to be more than 3". [Streptococcus: test food, texture density map. [Streptococcus: test food, texture density map. [Streptococcus: test food] texture density map. -42-

Claims (1)

(1) 200826951 X. Patent Application Ϊ)· The use of Streptococcus thermophilus OLS3059 is used for skin improvement and/or treatment. A skin-improving and/or therapeutic composition comprising Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS3 059) and/or a culture thereof. 3. The composition for skin improvement and/or treatment according to item 2 of the patent application, which further comprises Bulgarian bacillus 0LL 1 073 R-1 (Lactobacillus delbrueckii subspecies bulgaricus OLL 1 073R-1 ) and/or culture thereof Things. 4. A cockroach food product characterized by containing a composition as in item 2 or 3 of the patent application. 5. A fermented milk for skin improvement and/or treatment, which is prepared by using Lactobacillus delbrueckii subspecies x bulgaricus and Streptococcus thermophilus OLS3059. • 6 • Fermented milk for skin improvement and/or treatment as claimed in item 5 of the patent application, which contains collagen peptides and/or neuropterin. 7 - A method for producing a skin-improving and/or therapeutic fermented milk according to claim 5 or 6, wherein after the raw material milk is prepared, Lactobacillus delbrueckii subspecies bulgaricus is added as a bacterium Streptococcus thermophilus OLS3059 (Streptococcus thermophilus OLS3059), fermented in a container and fermented it -43· (2) 200826951 to form a curd and then chill. 8 - A method for producing fermented milk for use in the fifth or sixth aspect of the patent application and/or for the treatment of fermented milk, wherein Lactobacillus subspecies bulgaricus and Streptococcus thermophilus OLS3059 are prepared. After the curd is made, the broken curd is then filled in a container for refrigerating. 9 . A method for producing fermented milk for use according to claim 5 or 6 and/or for the treatment of fermented milk, wherein Lactobacillus subspecies bulgaricus and Streptococcus thermophilus OLS3059 are prepared. After making it curd, after breaking the curd, it is cooled, and after filling the skin in the container to improve the milk, add delbrueckii OLS3059 (fermented, formed skin to improve the milk, add delbrueckii OLS3059 (fermentation, formation and carry out Refrigerated-44-