WO2015076182A1 - Miso and extract thereof - Google Patents

Miso and extract thereof Download PDF

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Publication number
WO2015076182A1
WO2015076182A1 PCT/JP2014/080114 JP2014080114W WO2015076182A1 WO 2015076182 A1 WO2015076182 A1 WO 2015076182A1 JP 2014080114 W JP2014080114 W JP 2014080114W WO 2015076182 A1 WO2015076182 A1 WO 2015076182A1
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miso
skin
extract
rice
group
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PCT/JP2014/080114
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French (fr)
Japanese (ja)
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範好 一條
啓司 中田
前田　憲寿
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マルサ商事株式会社
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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/70—Germinated pulse products, e.g. from soy bean sprouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9728—Fungi, e.g. yeasts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9794—Liliopsida [monocotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P17/00—Drugs for dermatological disorders
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P43/00—Drugs for specific purposes, not provided for in groups A61P1/00-A61P41/00
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/10—Preparation or pretreatment of starting material
    • A61K2236/19—Preparation or pretreatment of starting material involving fermentation using yeast, bacteria or both; enzymatic treatment
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/08—Anti-ageing preparations

Definitions

  • the present invention relates to a miso produced in the miso manufacturing process and a miso extract extracted from the miso.
  • Patent Document 1 discloses a cancer preventive food or an anticancer drug, which is a combination of a miso ethanol extract extracted from miso and a solubilizing agent such as phospholipid.
  • Patent Document 2 describes a soap using a miso extract that can suppress skin tension after face washing.
  • miso and miso extract have beneficial effects on the human body.
  • in order to have beneficial effects not only on the outside but also on the body it must be easily ingested in daily meals, and the amount of miso intake necessary to achieve the effect is not appropriate. must not.
  • the inventor has come up with an excellent skin beautifying effect by ingesting miso and miso extract.
  • an object of the present invention is to provide a miso and a miso extract that can be ingested on a daily basis and have an excellent skin beautifying effect.
  • the miso of the present invention has the following configuration. That is, the present invention is a miso obtained by mixing a rice bran obtained by steaming soybeans, cultivating rice bran and cultivating koji mold, and salt, fermenting and aging, and the color of the miso is XYZ color.
  • the Y value of the system is 18 to 35. According to this configuration, by taking in miso, the moisture content of the excellent skin can be increased, the texture can be improved, and a skin beautifying effect can be obtained.
  • the weight of the rice is preferably 0.5 times or more the weight of the soybean. According to this, a more excellent skin effect can be obtained.
  • miso extract according to the present invention is extracted from any of the above-mentioned miso and has ⁇ -glucocerebrosidase activity. According to this, many ceramides which improve the moisture retention of skin can be produced
  • the present invention it is possible to provide a miso and a miso extract that can be taken on a daily basis and have an excellent skin beautifying effect.
  • FIG. 1A and FIG. 1B are graphs showing changes in the amount of horny moisture in the skin after ingesting miso according to an embodiment of the present invention. It is a graph which shows the measurement result which ingested the miso which concerns on embodiment of this invention, and measured the amount of horny moisture of a cheek. It is a graph which shows the measurement result which ingested the miso which concerns on embodiment of this invention, and measured the melanin (M) value of the cheek. It is a graph which shows the measurement result which ingested miso soup using the miso which concerns on embodiment of this invention, and measured the cheek spot score. It is a graph which shows the measurement result which changed the density
  • the miso according to the present embodiment is a rice miso that has been fermented and aged by mixing rice cooked with soybeans, rice koji cooked with rice and cultivating koji mold, and salt. Furthermore, the color of the obtained miso is 18 to 35 in the Y value of the XYZ color system.
  • the soybean to be used is a dried soybean soaked in water and steamed, and a mixture of this soybean and rice bran is fermented and matured. The shorter the ripening period, the higher the Y value, and the miso color tends to be whitish. On the contrary, the longer the maturation period, the lower the Y value tends to be.
  • the ripening period is adjusted so that the color of the resulting miso is 18 to 35 in terms of the Y value of the XYZ color system.
  • the ratio of red is small and the ratio of white is large.
  • the miso that adjusts the aging period and the Y value of the XYZ color system becomes 18 to 35 includes a component having a beautifying skin effect.
  • beautiful skin refers to skin that is in a clean state, a state in which the skin is firm, a state in which the skin has a certain amount of moisture and is moist, a state in which the skin is in good condition, and skin pigmentation This refers to the state where there are few.
  • the miso used in the present embodiment has a different ripening period, so the color (Y value) of the miso is different.
  • the blending ratio (dry weight ratio) of the raw material containing rice and soybean used is not particularly limited.
  • a preferable ratio of rice and soybean is that the weight of rice is 0.5 times or more with respect to the weight of soybean, and more preferably, the weight of rice is 1.2 times or more with respect to the weight of soybean. It is a range.
  • ingesting miso increases the amount of water in the skin's stratum corneum (stratum corneum), increases the viscoelasticity of the skin, and adjusts the texture, thus obtaining a skin-beautifying effect. Can do. Moreover, if the weight of rice is 5 times or more than the weight of soybean, a more excellent skin beautifying effect can be obtained.
  • the amount of salt used is not particularly limited. As the miso, rice miso made from soybeans and rice as raw cereals is preferable.
  • the miso extract extracted from the miso of the present embodiment has a beautifying effect.
  • the miso extract used in the present embodiment may be extracted from miso using a polar solvent.
  • the polar solvent include alcohols such as ethanol, and extraction can be performed using only water, a mixed solution of water and ethanol, or ethanol alone.
  • ⁇ -glucocerebrosidase which is an enzyme involved in ceramide synthesis in the stratum corneum, can be increased to obtain a skin-beautifying effect.
  • the composition can be applied to foods such as seasonings and supplements, and may be ingested to obtain a skin-beautifying effect.
  • miso is also included, and the extract of miso may be added to the miso.
  • miso 1-4 In order to produce miso 1-4, the amount of rice is changed with respect to 10 kg of soybean as a raw material, rice 5 kg (miso 1), rice 12 kg (miso 2), rice 7 kg (miso 3), rice 24 kg (miso 4) Appropriate amounts of salt and water were used. Miso 1-4 was produced by adding rice (rice koji) that had been boiled with rice and cultivated koji mold to rice that had been cooked with soybeans, further mixed with salt, and fermented and aged. The maturation period varies from Miso 1 to Miso 4. For miso 5, 50 kg of rice was used as a raw material for 10 kg of soybean.
  • Rice bran made from 50 kg of rice was divided into rice bran added before aging and raw rice bran added after aging.
  • miso was produced by adding rice bran or the like to soybeans and fermenting and ripening to produce miso.
  • miso 5 was produced by adding rice bran to miso.
  • rice bran added after ripening has advanced saccharification compared to rice bran added before ripening.
  • the color of the miso was measured using a colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.) (C light source).
  • the Y value of the XYZ color system (Yxy color system) was measured.
  • the Y values of Miso 1, Miso 2 and Miso 4 were in the range of 23-30, and Miso 3 was in the range of 18-23.
  • the Y value of miso 5 was in the range of 25-35.
  • Miso soup was produced using the miso 1 of the present embodiment, and this miso soup was ingested to measure the moisture content and texture of the cheek stratum corneum.
  • a miso-extracted product (placebo) from which the miso was extracted was used, and the salt content of the miso was converted to add sodium chloride, which was adjusted with water.
  • Ingredients used were wakame tools ⁇ wakame, fu (including wheat), leek, antioxidant (VE), pH adjuster ⁇ , long leek ⁇ green onion, wakame ⁇ .
  • Miso blended with miso soup is the amount of miso soup for one serving, which is 14 to 16 g.
  • the measurer made the measurement so as not to know whether the test subject was a person who took miso or not.
  • the evaluated parts are the cheeks and eyes, and the measuring devices are as follows.
  • Water content of stratum corneum SKICON-200EX Skin viscoelasticity: Cutometer MPA580 (C + K)
  • Texture Digital microscope VHX-100 (Keyence)
  • VAS Visual Analogue Scale
  • FIG. 1A and FIG. 1B show measurement results of ingesting miso according to an embodiment of the present invention and measuring the amount of keratinous moisture in the skin.
  • FIG. 1A shows the stratum corneum water content of the cheek
  • FIG. 1B shows the stratum corneum water content.
  • the stratum corneum water content on the cheeks and eyes increased by 1.4 times and 1.2 times, respectively.
  • Miso according to an embodiment of the present invention was ingested, and subjects evaluated the feeling of the skin before and after ingestion.
  • miso makeup paste, skin moisturization, skin gloss, and transparency improved, and makeup paste and skin moisture improved.
  • Miso soup was prepared using miso 5 of the present embodiment with different amounts of rice, and the skin condition was measured by ingesting this miso soup.
  • the measurement items are stratum corneum moisture content, skin color, cheek stain (stain score), and texture change.
  • a miso-extracted product (placebo) from which the miso was extracted was used, and the salt content of the miso was converted to add sodium chloride, which was adjusted with water so as to have the same salt content as the miso soup.
  • Miso blended with miso soup is the amount of miso soup for one serving, which is 14 to 16 g.
  • miso soup intake of the group taking in miso was 2 cups per day.
  • the group that did not take miso took 2 cups of miso-extracted product (placebo) per day, and the skin condition was measured after 4 weeks.
  • miso extracted product placebo
  • the salt content of the miso is converted and salt is added and adjusted with water.
  • the measurement was performed in such a way that it was not known whether the subject was a person who took miso or not.
  • after washing with soap keep calm in a room at a temperature of 20 to 22 ° C and a humidity of 25 to 27% for 15 to 20 minutes, and use the equipment shown below for the moisture content and skin color of the cheeks and eyes. Measured.
  • spots and texture were measured from the face image using VISIA (registered trademark).
  • the texture was measured for blemishes and texture from the face image using VISIA (Canfield Scientific).
  • the measured value of 5 times was recorded, and the average value was used.
  • the measured value of 3 times was recorded, and the average value was used.
  • the stains and textures were analyzed with VISIA by taking a front image and a left image and analyzing them with a stain score and a texture score. Between each measured value and between ⁇ values of each measured value was statistically examined using a corresponding t-test. In the paired t-test, results with a risk rate of less than 5% on both sides are statistically significant ( * : P ⁇ 0.05, ** : P ⁇ 0.01), and significant when 5% or more No difference (ns).
  • the subject's skin condition “stress / elasticity, moisture, softness, smoothness, gloss (shine), stickiness, transparency, whiteness, dullness, spots, wrinkles, sagging, makeup
  • the evaluation of “prominent pores, pimples and acne” was performed by the VAS method in which the scale was entered on a line with 11 scales from 0 to 10.
  • FIG. 2 shows the measurement results of measuring the amount of horny moisture in the cheek by ingesting miso soup or miso extracted product (placebo) using miso according to an embodiment of the present invention.
  • the bar represents the standard deviation.
  • the stratum corneum water content of the cheek increased significantly after 4 weeks, whereas in the placebo group, the stratum corneum water content of the cheek after 4 weeks did not change from that before the intake.
  • the stratum corneum water content after 4 weeks a significant difference was observed between the miso soup intake group and the placebo group.
  • FIG. 3 shows the measurement results of measuring the melanin (M) value of the cheek by ingesting miso soup or miso-extracted product (placebo) using miso according to the embodiment of the present invention.
  • the melanin (M) value of the cheeks was significantly decreased after 4 weeks, and the skin pigmentation was reduced and whitened.
  • the placebo group the melanin (M) value of the cheeks after 4 weeks did not change from that before ingestion.
  • a significant difference was observed between the miso soup intake group and the placebo group.
  • FIG. 4 shows the measurement results of measuring the score on the cheek (left side) after ingesting miso soup or miso-extracted product (placebo) using miso according to an embodiment of the present invention.
  • the cheek spot score after 4 weeks was significantly higher than that before ingestion.
  • the cheek smudge score after 4 weeks was unchanged from that before ingestion.
  • the cheek spot score after 4 weeks the miso soup intake group tended to be lower than the placebo group, and the increase in the spot score was suppressed. In particular, the stain score on the left side of the cheek was suppressed.
  • miso according to an embodiment of the present invention was ingested, and subjects evaluated the feeling of the skin before and after ingestion.
  • miso soup intake group firmness, elasticity, smoothness, gloss (shine), whiteness, wrinkles, makeup paste, and conspicuous pores improved significantly.
  • moisture, softness, stickiness, transparency, breakthroughs and acne On the other hand, there was no improvement in the placebo group.
  • placebo group Compared with the two groups, there was a significant difference between the miso soup intake group and the placebo group in terms of elasticity, stickiness, stickiness, whiteness, wrinkles, makeup paste, and pore conspicuousness even before and after ingestion.
  • brightness, transparency, dullness, blotches, breakouts and acne There was a tendency for differences in brightness, transparency, dullness, blotches, breakouts and acne.
  • Miso extract was produced using Miso 1-4. 1 g each of miso 1 to 4 was taken in a tube with a lid, 10 mL of 50% ethanol was added, and the mixture was shaken and stirred for 10 minutes using a forced shaker. After stirring, centrifugation (12000 rpm) was carried out, and each supernatant was designated as miso extracts 1 to 4 (hereinafter sometimes referred to as an extract).
  • the molecular mechanism of the effect of miso intake on the skin was investigated using the miso extracts 1 to 4.
  • Human immortalized epidermal cells HaCaT
  • HaCaT Human immortalized epidermal cells
  • aSMase acid sphingomyelinase
  • ⁇ GCase ⁇ -glucocerebrosidase
  • Miso extract (2 ⁇ g / ml) increased the mRNA expression of acid sphingomyelinase (aSMase) and ⁇ -glucocerebrosidase ( ⁇ GCase) related to ceramide synthesis in the stratum corneum.
  • aSMase acid sphingomyelinase
  • ⁇ GCase ⁇ -glucocerebrosidase
  • the activity of ⁇ -glucocerebrosidase ( ⁇ GCase) was increased by the miso extract.
  • FIG. 5 shows the measurement results of measuring the amount of ⁇ -glucocerebrosidase activity using the miso extract according to the embodiment of the present invention and changing the concentration of the miso extract. It was found that the activity of keratin ⁇ -glucocerebrosidase is increased by the miso extract solution of this embodiment.
  • the above-mentioned skin beautifying effect can be obtained in the “group taking in miso” as compared to the “group in not taking miso”.
  • the skin state tended to be improved by ingestion of miso soup.
  • the mRNA expression and activity of ⁇ -glucocerebrosidase one of the enzymes involved in the synthesis of ceramide in the stratum corneum, were increased by the miso extract.

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Abstract

The present invention addresses the problem of providing a miso and a miso extract that can be ingested on a daily basis and that exhibit an excellent skin beautification effect. As a means to solve this problem, a miso according to the present invention is made by mixing cooked soybeans with salt and rice koji obtained by cooking rice and cultivating koji spores therein, then fermenting and aging the result. The color of the miso has a Y value of 18-35 in the XYZ color system. A miso extract according to the present invention exhibits β-glucocerebrosidase activity.

Description

味噌およびその抽出物Miso and its extract
　本発明は、味噌製造工程において生成された味噌および味噌から抽出された味噌抽出物に関する。 The present invention relates to a miso produced in the miso manufacturing process and a miso extract extracted from the miso.
　味噌には多くの栄養素が含まれ、人体にとって有益な効果があることが知られている。味噌から抽出した味噌のエタノール抽出物と、リン脂質などの可溶化剤とを組み合わせた癌予防食品や制癌剤が特許文献１に記載されている。また、洗顔後の肌の突っ張りを抑えることができる味噌のエキスを利用した石鹸が特許文献２に記載されている。 Miso contains many nutrients and is known to have beneficial effects on the human body. Patent Document 1 discloses a cancer preventive food or an anticancer drug, which is a combination of a miso ethanol extract extracted from miso and a solubilizing agent such as phospholipid. Patent Document 2 describes a soap using a miso extract that can suppress skin tension after face washing.
特開２００４－２４４４１３号公報JP 2004-244413 A 特開２００４－２５６５０６号公報JP 2004-256506 A
　上記のように、味噌や味噌抽出物には人体にとって有益な効果があることが知られている。しかし、美容に関する効果に関しては情報が乏しかった。また、外側だけではなく体内でも有益な効果をもたらすためには、毎日の食事の中で容易に摂取できるものでなければならなく、効果を発現するために必要な味噌の摂取量が適量でなくてはならない。発明者は、鋭意検討した結果、味噌および味噌抽出物を摂取することにより、優れた美肌効果を有することに想到した。 As described above, it is known that miso and miso extract have beneficial effects on the human body. However, there was little information on the effects related to beauty. In addition, in order to have beneficial effects not only on the outside but also on the body, it must be easily ingested in daily meals, and the amount of miso intake necessary to achieve the effect is not appropriate. must not. As a result of intensive studies, the inventor has come up with an excellent skin beautifying effect by ingesting miso and miso extract.
　すなわち、本発明は、日常的に摂取可能であり、優れた美肌効果を有する味噌および味噌抽出物を提供することを目的とする。 That is, an object of the present invention is to provide a miso and a miso extract that can be ingested on a daily basis and have an excellent skin beautifying effect.
　上記の目的を達成するため、本発明の味噌は次の構成を備える。すなわち、本発明は、大豆を蒸煮したものに、米を蒸煮して麹菌を培養した米麹と、食塩とを混合して、発酵および熟成させた味噌であり、前記味噌の色がＸＹＺ表色系のＹ値で１８～３５であることを特徴とする。この構成によれば、味噌を摂取ことにより、優れた肌の水分量を多くし、肌理を改善して美肌効果を得ることができる。 In order to achieve the above object, the miso of the present invention has the following configuration. That is, the present invention is a miso obtained by mixing a rice bran obtained by steaming soybeans, cultivating rice bran and cultivating koji mold, and salt, fermenting and aging, and the color of the miso is XYZ color. The Y value of the system is 18 to 35. According to this configuration, by taking in miso, the moisture content of the excellent skin can be increased, the texture can be improved, and a skin beautifying effect can be obtained.
　また、本発明において、前記米の重量は、前記大豆の重量に対して０．５倍以上であることが好ましい。これによれば、より優れた美肌効果を得ることができる。 In the present invention, the weight of the rice is preferably 0.5 times or more the weight of the soybean. According to this, a more excellent skin effect can be obtained.
　また、本発明に係る味噌抽出物は、上記いずれかの味噌から抽出され、βグルコセレブロシダーゼ活性を有することを特徴とする。これによれば、肌の保湿性を高めるセラミドを多く生成させることができる。 Further, the miso extract according to the present invention is extracted from any of the above-mentioned miso and has β-glucocerebrosidase activity. According to this, many ceramides which improve the moisture retention of skin can be produced | generated.
　本発明によれば、日常的に摂取可能であり、優れた美肌効果を有する味噌および味噌抽出物を提供できる。 According to the present invention, it is possible to provide a miso and a miso extract that can be taken on a daily basis and have an excellent skin beautifying effect.
図１Ａおよび図１Ｂは、本発明の実施形態に係る味噌を摂取して肌の角質水分量の変化を示すグラフである。FIG. 1A and FIG. 1B are graphs showing changes in the amount of horny moisture in the skin after ingesting miso according to an embodiment of the present invention. 本発明の実施形態に係る味噌を摂取して、頬の角質水分量測定した測定結果を示すグラフである。It is a graph which shows the measurement result which ingested the miso which concerns on embodiment of this invention, and measured the amount of horny moisture of a cheek. 本発明の実施形態に係る味噌を摂取して、頬のメラニン（Ｍ）値を測定した測定結果を示すグラフである。It is a graph which shows the measurement result which ingested the miso which concerns on embodiment of this invention, and measured the melanin (M) value of the cheek. 本発明の実施形態に係る味噌を用いた味噌汁を摂取して、頬のシミスコアを測定した測定結果を示すグラフである。It is a graph which shows the measurement result which ingested miso soup using the miso which concerns on embodiment of this invention, and measured the cheek spot score. 本発明の実施形態に係る味噌抽出物を用い、味噌抽出物の濃度を変えてβグルコセレブロシダーゼ活性量を測定した測定結果を示すグラフである。It is a graph which shows the measurement result which changed the density | concentration of the miso extract and measured beta-glucocerebrosidase activity amount using the miso extract which concerns on embodiment of this invention.
　以下本発明の実施の形態を詳細に説明する。
　本実施形態に係る味噌は、大豆を蒸煮したものに、米を蒸煮して麹菌を培養した米麹と、食塩とを混合して、発酵および熟成させた米味噌である。さらに、得られた味噌の色は、ＸＹＺ表色系のＹ値で１８～３５である。使用する大豆は乾燥した大豆を水に浸して蒸煮したものであり、この大豆と米麹とを混合した混合物を発酵および熟成させる。熟成期間が短いほどＹ値が高く、味噌の色は白っぽくなり、反対に長いほどＹ値が低くなる傾向があり、味噌の色が濃くなって赤みが増す。このため、熟成期間は得られる味噌の色をＸＹＺ表色系のＹ値で１８～３５となるようにするために調整する。ＸＹＺ表色系のＹ値で１８～３５となる範囲は赤色の割合が少なく、白色の割合が多い。熟成期間を調整し、ＸＹＺ表色系のＹ値で１８～３５となる味噌は美肌効果を有する成分を含み、本実施形態の味噌を摂取することで、肌の水分量を多くし、肌理を改善して美肌効果を得ることができる。また、本実施形態の味噌を用いて味噌汁にして飲むことで食事の中で容易に摂取することができる。ここで、美肌とは、きれいな状態の肌のことを指し、肌にハリがある状態、肌にある程度の水分量があって潤いがある状態、肌の肌理が整っている状態、肌の色素沈着が少ない状態等を指す。 Hereinafter, embodiments of the present invention will be described in detail.
The miso according to the present embodiment is a rice miso that has been fermented and aged by mixing rice cooked with soybeans, rice koji cooked with rice and cultivating koji mold, and salt. Furthermore, the color of the obtained miso is 18 to 35 in the Y value of the XYZ color system. The soybean to be used is a dried soybean soaked in water and steamed, and a mixture of this soybean and rice bran is fermented and matured. The shorter the ripening period, the higher the Y value, and the miso color tends to be whitish. On the contrary, the longer the maturation period, the lower the Y value tends to be. Therefore, the ripening period is adjusted so that the color of the resulting miso is 18 to 35 in terms of the Y value of the XYZ color system. In the range where the Y value of the XYZ color system is 18 to 35, the ratio of red is small and the ratio of white is large. The miso that adjusts the aging period and the Y value of the XYZ color system becomes 18 to 35 includes a component having a beautifying skin effect. By ingesting the miso of this embodiment, the moisture content of the skin is increased, and the texture is improved. It can be improved and a beautiful skin effect can be obtained. Moreover, it can take easily in a meal by using the miso of this embodiment as miso soup, and drinking. Here, beautiful skin refers to skin that is in a clean state, a state in which the skin is firm, a state in which the skin has a certain amount of moisture and is moist, a state in which the skin is in good condition, and skin pigmentation This refers to the state where there are few.
　本実施形態で用いる味噌は、熟成期間が異なるため味噌の色（Ｙ値）が異なる。Ｙ値が１８～３５となる味噌であれば、使用する米と大豆を含む原料の配合割合（乾燥重量比）は特に限定されない。この中で、好ましい米と大豆の割合は、米の重量が大豆の重量に対して０．５倍以上であり、より好ましくは、米の重量が大豆の重量に対して１．２倍以上となる範囲である。このような範囲の範囲であれば、味噌を摂取することにより、肌の角層（角質層）の水分量を増加させ、皮膚の粘弾性を増加させ、肌理を整えるので、美肌効果を得ることができる。また、米の重量が大豆の重量に対して５倍以上であれば、より優れた美肌効果を得ることができる。使用する食塩量は特に限定されない。味噌としては、原料の穀類として大豆と米から作られる米味噌が好ましい。 The miso used in the present embodiment has a different ripening period, so the color (Y value) of the miso is different. As long as the miso has a Y value of 18 to 35, the blending ratio (dry weight ratio) of the raw material containing rice and soybean used is not particularly limited. Among these, a preferable ratio of rice and soybean is that the weight of rice is 0.5 times or more with respect to the weight of soybean, and more preferably, the weight of rice is 1.2 times or more with respect to the weight of soybean. It is a range. If it is in such a range, ingesting miso increases the amount of water in the skin's stratum corneum (stratum corneum), increases the viscoelasticity of the skin, and adjusts the texture, thus obtaining a skin-beautifying effect. Can do. Moreover, if the weight of rice is 5 times or more than the weight of soybean, a more excellent skin beautifying effect can be obtained. The amount of salt used is not particularly limited. As the miso, rice miso made from soybeans and rice as raw cereals is preferable.
　また、本実施形態の味噌から抽出される味噌抽出物も美肌効果がある。本実施形態で用いられる味噌抽出物は、味噌から極性溶媒を用いて抽出すればよい。極性溶媒としては水の他に、エタノール等のアルコール類が挙げられ、水のみ、水とエタノールの混合液、エタノールのみを用いて抽出することができる。味噌抽出物を摂取することにより、角層のセラミド合成に関わる酵素であるβグルコセレブロシダーゼを増加させて美肌効果を得ることができる。また、特に好ましくは、５０％エタノールを添加して抽出した味噌抽出物を摂取することにより、より美肌効果を得ることができる。 Also, the miso extract extracted from the miso of the present embodiment has a beautifying effect. The miso extract used in the present embodiment may be extracted from miso using a polar solvent. In addition to water, examples of the polar solvent include alcohols such as ethanol, and extraction can be performed using only water, a mixed solution of water and ethanol, or ethanol alone. By ingesting the miso extract, β-glucocerebrosidase, which is an enzyme involved in ceramide synthesis in the stratum corneum, can be increased to obtain a skin-beautifying effect. Moreover, it is particularly preferable to obtain a skin beautifying effect by ingesting a miso extract extracted by adding 50% ethanol.
　本実施形態の味噌抽出物を含有した組成物を得てもよい。組成物としては、調味料やサプリメント等の食品に適用でき、摂取して美肌効果を得てもよい。味噌抽出物を調味料として用いる場合には味噌も含まれ、味噌に味噌の抽出物を加えてもよい。 You may obtain the composition containing the miso extract of this embodiment. The composition can be applied to foods such as seasonings and supplements, and may be ingested to obtain a skin-beautifying effect. When using a miso extract as a seasoning, miso is also included, and the extract of miso may be added to the miso.
　以下、実施例を挙げて説明するが、本実施形態はこれらに限定されるものではない。 Hereinafter, although an example is given and explained, this embodiment is not limited to these.
［味噌の製造方法］
　味噌１～４を製造するため、原料として大豆１０ｋｇに対して米の配合量を変え、米５ｋｇ（味噌１）、米１２ｋｇ（味噌２）、米７ｋｇ（味噌３）、米２４ｋｇ（味噌４）、塩および水を適当量用いた。大豆を蒸煮したものに、米を蒸煮して麹菌を培養したもの（米麹）を加え、さらに食塩を混合し、これを発酵および熟成させて味噌１～４を製造した。熟成期間は味噌１～味噌４で異なる。
　味噌５について、原料として大豆１０ｋｇに対して米５０ｋｇを用いた。米５０ｋｇから作られる米麹は、原料を熟成させる前に加える米麹と、熟成後に加える米麹に分けた。味噌１～４と同様にして、大豆に米麹等を加えて発酵および熟成させて味噌を製造し、熟成後、さらに味噌に米麹を加えて味噌５を製造した。ただし、熟成後に加える米麹は、熟成させる前に加える米麹と比べて糖化が進んだものである。 [Miso manufacturing method]
In order to produce miso 1-4, the amount of rice is changed with respect to 10 kg of soybean as a raw material, rice 5 kg (miso 1), rice 12 kg (miso 2), rice 7 kg (miso 3), rice 24 kg (miso 4) Appropriate amounts of salt and water were used. Miso 1-4 was produced by adding rice (rice koji) that had been boiled with rice and cultivated koji mold to rice that had been cooked with soybeans, further mixed with salt, and fermented and aged. The maturation period varies from Miso 1 to Miso 4.
For miso 5, 50 kg of rice was used as a raw material for 10 kg of soybean. Rice bran made from 50 kg of rice was divided into rice bran added before aging and raw rice bran added after aging. In the same manner as in miso 1 to 4, miso was produced by adding rice bran or the like to soybeans and fermenting and ripening to produce miso. After ripening, miso 5 was produced by adding rice bran to miso. However, rice bran added after ripening has advanced saccharification compared to rice bran added before ripening.
［味噌の色の測定方法、結果］
　測色色差計（日本電色工業株式会社製）（Ｃ光源）を用いて、味噌の色を測定した。ＸＹＺ表色系（Ｙｘｙ表色系）のＹ値を測定した。味噌１、味噌２、味噌４のＹ値は、２３～３０の範囲にあり、味噌３は１８～２３の範囲にあった。味噌５のＹ値は２５～３５の範囲にあった。 [Measurement method and result of miso color]
The color of the miso was measured using a colorimetric color difference meter (manufactured by Nippon Denshoku Industries Co., Ltd.) (C light source). The Y value of the XYZ color system (Yxy color system) was measured. The Y values of Miso 1, Miso 2 and Miso 4 were in the range of 23-30, and Miso 3 was in the range of 18-23. The Y value of miso 5 was in the range of 25-35.
［実施例１：味噌１の摂取による肌への影響調査］
　本実施形態の味噌１を用いて味噌汁を作製し、この味噌汁を摂取して頬の角層水分量、肌理を測定した。比較として味噌を抜去した味噌抜去品（プラセボ）を用い、味噌の塩分を換算して食塩を添加し、水で調整した。使用した具材は、わかめ具　｛わかめ、ふ（小麦を含む）、ねぎ、酸化防止剤（ＶＥ）、ｐＨ調整剤｝、長ねぎ具　｛ねぎ、わかめ｝である。味噌汁に配合した味噌は１食分の味噌汁の量であり、１４～１６ｇである。 [Example 1: Investigation into the effect of ingestion of miso 1 on skin]
Miso soup was produced using the miso 1 of the present embodiment, and this miso soup was ingested to measure the moisture content and texture of the cheek stratum corneum. For comparison, a miso-extracted product (placebo) from which the miso was extracted was used, and the salt content of the miso was converted to add sodium chloride, which was adjusted with water. Ingredients used were wakame tools {wakame, fu (including wheat), leek, antioxidant (VE), pH adjuster}, long leek {green onion, wakame}. Miso blended with miso soup is the amount of miso soup for one serving, which is 14 to 16 g.
　味噌汁を摂取して肌への影響を調査した。被験者は、２０代～３０代の女性１４名である。味噌を摂取する群と味噌を摂取しない群とに分け、味噌を摂取する群の味噌汁の摂取量は味噌汁を１日３杯、味噌を摂取しない群は味噌抜去品（プラセボ）を１日３杯摂取し、２週間後に肌状態を測定した。また、味噌を摂取する群と味噌を摂取しない群とを入れ替えて同様の試験を行い、２週間後に肌状態を測定した。 Investigate the effect on the skin by ingesting miso soup. The test subjects were 14 women in their 20s and 30s. Divided into groups that take miso and those who don't take miso, the amount of miso soup in the group that takes miso is 3 cups per day for miso soup, and the group that does not take miso is 3 cups per day Ingestion and skin condition was measured after 2 weeks. Moreover, the same test was performed by switching the group that took in miso and the group that did not take in miso, and the skin condition was measured after 2 weeks.
　測定者は被験者が味噌を摂取した者なのか味噌を摂取しない者なのかは分からないようにして測定した。評価した部位は頬と目じりであり、測定装置は、以下の通りである。
　角層水分量：ＳＫＩＣＯＮ－２００ＥＸ（アイ・ビイ・エス）
　皮膚粘弾性：Ｃｕｔｏｍｅｔｅｒ　ＭＰＡ５８０（Ｃ＋Ｋ）
　肌理：デジタルマイクロスコープＶＨＸ－１００（キーエンス）
　肌理は、上記装置を用い、皮膚表面の画像を５０倍で撮影し、１～４の４段階のＶＡＳ（Ｖｉｓｕａｌ　Ａｎａｌｏｇｕｅ　Ｓｃａｌｅ）法で評価した。 The measurer made the measurement so as not to know whether the test subject was a person who took miso or not. The evaluated parts are the cheeks and eyes, and the measuring devices are as follows.
Water content of stratum corneum: SKICON-200EX
Skin viscoelasticity: Cutometer MPA580 (C + K)
Texture: Digital microscope VHX-100 (Keyence)
The texture was evaluated by the four-stage VAS (Visual Analogue Scale) method of 1 to 4 by taking an image of the surface of the skin at a magnification of 50 using the above apparatus.
　被験者本人の肌状態の評価として、被験者本人の肌状態「化粧のり、肌の潤い、肌のつや（輝き）、透明感」の評価を、０～１０の１１段階の目盛りの入った線上に記入してもらうＶＡＳ法で実施した。 As an evaluation of the subject's skin condition, write the evaluation of the subject's skin condition “makeup glue, skin moisturization, skin gloss (shine), transparency” on a line with scales on a scale from 0 to 10. It was carried out by the VAS method.
　味噌汁を摂取している群と味噌抜去品（プラセボ）を摂取している群の間では、試験時の温度・湿度ともに摂取前と摂取開始２週後との間に有意差はなく、本試験環境に問題ないことを確認した。 There was no significant difference between the group taking miso soup and the group taking miso extract (placebo) before and 2 weeks after the start of ingestion. Confirmed that there are no environmental problems.
［角層水分量］
　図１Ａおよび図１Ｂに本発明の実施形態に係る味噌を摂取して肌の角質水分量を測定した測定結果を示す。図１Ａは、頬の角層水分量、図１Ｂは目じりの角層水分量である。味噌を摂取した群では頬と目じりの角層水分量はそれぞれ１．４倍、１．２倍に増加した。 [Moisture content of stratum corneum]
FIG. 1A and FIG. 1B show measurement results of ingesting miso according to an embodiment of the present invention and measuring the amount of keratinous moisture in the skin. FIG. 1A shows the stratum corneum water content of the cheek, and FIG. 1B shows the stratum corneum water content. In the group that ingested miso, the stratum corneum water content on the cheeks and eyes increased by 1.4 times and 1.2 times, respectively.
［皮膚の粘弾性］
　本発明の実施形態に係る味噌を摂取して皮膚の粘弾性を測定した。頬の皮膚の粘弾性、目じりの皮膚の粘弾性を測定し、味噌を摂取した群では目じりの粘弾性は増加した。 [Viscoelasticity of the skin]
Miso according to the embodiment of the present invention was ingested and the viscoelasticity of the skin was measured. The viscoelasticity of the skin of the cheeks and the viscoelasticity of the skin of the eyes were measured, and the viscoelasticity of the eyes increased in the group that took miso.
［肌理］
　本発明の実施形態に係る味噌を摂取して皮膚の肌理を５段階評価した。頬の肌理の評価、目じりの肌理の評価をしたところ、味噌を摂取した群では頬と目じりの肌理は改善した。 [texture]
Miso according to the embodiment of the present invention was ingested, and the skin texture was evaluated in five levels. When cheek texture and eye texture were evaluated, cheek and eye texture improved in the group that took miso.
［被験者の実感］
　本発明の実施形態に係る味噌を摂取し、被験者が摂取前と摂取後の肌の実感を評価した。味噌を摂取した群では、化粧のり、肌の潤い、肌のつや、透明感は改善し、化粧のりと肌の潤いはより改善した。 [Subject's feeling]
Miso according to an embodiment of the present invention was ingested, and subjects evaluated the feeling of the skin before and after ingestion. In the group that ingested miso, makeup paste, skin moisturization, skin gloss, and transparency improved, and makeup paste and skin moisture improved.
［実施例２：味噌５の摂取による肌への影響調査］
　米の配合量が異なる本実施形態の味噌５を用いて味噌汁を作製し、この味噌汁を摂取して肌状態を測定した。測定項目は、角層水分量、皮膚色、頬のシミ（シミスコア）、肌理の変化である。比較として味噌を抜去した味噌抜去品（プラセボ）を用い、味噌の塩分を換算して食塩を添加し、味噌汁と同量の塩分量となるように水で調整した。使用した具材は、わかめ具｛わかめ、ふ（小麦を含む）、ねぎ、酸化防止剤（ＶＥ）、ｐＨ調整剤｝、長ねぎ具｛ねぎ、わかめ｝である。味噌汁に配合した味噌は１食分の味噌汁の量であり、１４～１６ｇである。 [Example 2: Investigation of effects on skin by ingestion of miso 5]
Miso soup was prepared using miso 5 of the present embodiment with different amounts of rice, and the skin condition was measured by ingesting this miso soup. The measurement items are stratum corneum moisture content, skin color, cheek stain (stain score), and texture change. As a comparison, a miso-extracted product (placebo) from which the miso was extracted was used, and the salt content of the miso was converted to add sodium chloride, which was adjusted with water so as to have the same salt content as the miso soup. Ingredients used were wakame tools {wakame, fu (including wheat), green onions, antioxidants (VE), pH adjusters}, and long leek {green onions, wakame}. Miso blended with miso soup is the amount of miso soup for one serving, which is 14 to 16 g.
　味噌汁を摂取して肌への影響を調査した。被験者は、２０代～３０代の女性２２名である。味噌を含む食品を摂取させないで１週間過ごさせた後、味噌を摂取する群１１名と味噌を摂取しない群１１名とに分け、味噌を摂取する群の味噌汁の摂取量は１日２杯、味噌を摂取しない群は味噌抜去品（プラセボ）を１日２杯摂取し、４週後に肌状態を測定した。味噌抜去品（プラセボ）では、味噌の塩分を換算して食塩を添加し、水で調整している。 Investigate the effect on the skin by ingesting miso soup. The test subjects were 22 women in their 20s and 30s. After spending one week without ingesting food containing miso, the group was divided into 11 groups taking miso and 11 people not taking miso, and the miso soup intake of the group taking in miso was 2 cups per day. The group that did not take miso took 2 cups of miso-extracted product (placebo) per day, and the skin condition was measured after 4 weeks. In the miso extracted product (placebo), the salt content of the miso is converted and salt is added and adjusted with water.
　測定者は被験者が味噌を摂取した者なのか、味噌を摂取しない者なのかは分からないようにして測定した。また、固形石鹸で洗顔後に、温度２０～２２℃、湿度２５～２７％の室内で１５～２０分間安静に保ち、頬部と目じりの角層水分量、皮膚色を以下に示した機器を用いて測定した。また、ＶＩＳＩＡ（登録商標）を用いて顔の画像から、シミと肌理を測定した。
　角層水分量：ＳＫＩＣＯＮ－２００ＥＸ　（アイ・ビイ・エス）
　皮膚色：Ｍｅｘａｍｅｔｅｒ　（ＣＯＵＲＡＧＥ＋ＫＨＡＺＡＫＡ）
　肌理は、ＶＩＳＩＡ（Ｃａｎｆｉｅｌｄ　Ｓｃｉｅｎｔｉｆｉｃ）を用いて顔の画像から、シミと肌理を測定した。 The measurement was performed in such a way that it was not known whether the subject was a person who took miso or not. In addition, after washing with soap, keep calm in a room at a temperature of 20 to 22 ° C and a humidity of 25 to 27% for 15 to 20 minutes, and use the equipment shown below for the moisture content and skin color of the cheeks and eyes. Measured. Further, spots and texture were measured from the face image using VISIA (registered trademark).
Water content of stratum corneum: SKICON-200EX
Skin color: Mexameter (COURAGE + KHAZAKA)
The texture was measured for blemishes and texture from the face image using VISIA (Canfield Scientific).
　角層水分量については、５回の測定値を記録し、その平均値を用いた。ＭｅｘａｍｅｔｅｒのＭ値については、３回の測定値を記録し、その平均値を用いた。シミ、肌理はＶＩＳＩＡで正面画像、左側画像を撮影して、シミスコア、肌理スコアで解析した。
　各測定値間ならびに各測定値のΔ値間を対応のあるｔ検定を用いて統計的に検討した。なお、対応のあるｔ検定では、危険率両側５％未満の結果を統計的に有意（*：Ｐ＜０．０５、**：Ｐ＜０．０１、）とし、５％以上の場合は有意差なし（ｎ．ｓ．）とした。 About the stratum corneum moisture content, the measured value of 5 times was recorded, and the average value was used. For the M value of Mexameter, the measured value of 3 times was recorded, and the average value was used. The stains and textures were analyzed with VISIA by taking a front image and a left image and analyzing them with a stain score and a texture score.
Between each measured value and between Δ values of each measured value was statistically examined using a corresponding t-test. In the paired t-test, results with a risk rate of less than 5% on both sides are statistically significant ( * : P <0.05, ** : P <0.01), and significant when 5% or more No difference (ns).
　被験者本人の肌状態の評価として、被験者本人の肌状態「ハリ・弾力、潤い、やわらかさ、なめらかさ、つや（輝き）、べたつき、透明感、白さ、くすみ、シミ、しわ、たるみ、化粧のり、毛穴の目立ち、吹き出物・ニキビ」の評価を、０～１０の１１段階の目盛りの入った線上に記入してもらうＶＡＳ法で実施した。 To evaluate the subject's skin condition, the subject's skin condition “stress / elasticity, moisture, softness, smoothness, gloss (shine), stickiness, transparency, whiteness, dullness, spots, wrinkles, sagging, makeup The evaluation of “prominent pores, pimples and acne” was performed by the VAS method in which the scale was entered on a line with 11 scales from 0 to 10.
　味噌汁を摂取している群と味噌抜去品（プラセボ）を摂取している群の間では、試験時の温度・湿度ともに摂取前と摂取開始４週後との間に有意差はなく、本試験環境に問題ないことを確認した。 There was no significant difference between the group taking miso soup and the group taking miso-extracted product (placebo) before and 4 weeks after ingestion, both in temperature and humidity at the time of the test. Confirmed that there are no environmental problems.
［角層水分量］
　図２に本発明の実施形態に係る味噌を用いた味噌汁または味噌抜去品（プラセボ）を摂取して、頬の角質水分量を測定した測定結果を示す。なお、これ以降の図面においてバーは標準偏差を表す。味噌汁摂取群では、４週後に頬の角層水分量は有意に増加したが、プラセボ群では、４週後の頬の角層水分量は摂取前と変化はなかった。４週後の角層水分量については、味噌汁摂取群とプラセボ群の間に有意差が認められた。４週間の頬の角層水分量は、接種前後の変化量において、味噌汁摂取群とプラセボ群の間に有意差が認められた。 [Moisture content of stratum corneum]
FIG. 2 shows the measurement results of measuring the amount of horny moisture in the cheek by ingesting miso soup or miso extracted product (placebo) using miso according to an embodiment of the present invention. In the following drawings, the bar represents the standard deviation. In the miso soup intake group, the stratum corneum water content of the cheek increased significantly after 4 weeks, whereas in the placebo group, the stratum corneum water content of the cheek after 4 weeks did not change from that before the intake. Regarding the stratum corneum water content after 4 weeks, a significant difference was observed between the miso soup intake group and the placebo group. There was a significant difference between the miso soup ingestion group and the placebo group in the amount of moisture in the cheek stratum corneum for 4 weeks before and after inoculation.
［皮膚色］
　図３に本発明の実施形態に係る味噌を用いた味噌汁または味噌抜去品（プラセボ）を摂取して、頬のメラニン（Ｍ）値を測定した測定結果を示す。味噌汁摂取群では、４週後に頬のメラニン（Ｍ）値は有意に減少し、皮膚の色素沈着が少なくなり白みがかっていた。一方、プラセボ群では、４週後の頬のメラニン（Ｍ）値は摂取前と変化はなかった。４週後のメラニン（Ｍ）値については、味噌汁摂取群とプラセボ群の間に有意差が認められた。 [Skin color]
FIG. 3 shows the measurement results of measuring the melanin (M) value of the cheek by ingesting miso soup or miso-extracted product (placebo) using miso according to the embodiment of the present invention. In the miso soup ingestion group, the melanin (M) value of the cheeks was significantly decreased after 4 weeks, and the skin pigmentation was reduced and whitened. On the other hand, in the placebo group, the melanin (M) value of the cheeks after 4 weeks did not change from that before ingestion. Regarding the melanin (M) value after 4 weeks, a significant difference was observed between the miso soup intake group and the placebo group.
［頬のシミ］
　図４に本発明の実施形態に係る味噌を用いた味噌汁または味噌抜去品（プラセボ）を摂取して、頬（左側）のシミスコアを測定した測定結果を示す。プラセボ群では、４週後の頬のシミスコアは摂取前より有意に増加した。味噌汁摂取群では、４週後の頬のシミスコアは摂取前と変化はなかった。４週後の頬のシミスコアについては、味噌汁摂取群の方が、プラセボ群よりも低い傾向が認められ、シミスコアの増加量が抑制された。特に頬の左側のシミスコアが抑制された。 [Chick stains]
FIG. 4 shows the measurement results of measuring the score on the cheek (left side) after ingesting miso soup or miso-extracted product (placebo) using miso according to an embodiment of the present invention. In the placebo group, the cheek spot score after 4 weeks was significantly higher than that before ingestion. In the miso soup ingestion group, the cheek smudge score after 4 weeks was unchanged from that before ingestion. As for the cheek spot score after 4 weeks, the miso soup intake group tended to be lower than the placebo group, and the increase in the spot score was suppressed. In particular, the stain score on the left side of the cheek was suppressed.
［肌理］
　本発明の実施形態に係る味噌を用いた味噌汁または味噌抜去品（プラセボ）を摂取して、頬の肌理を肌理スコアとして換算して測定した。肌理スコアは高い方が、肌理が整った肌であることを意味する。プラセボ群では、４週後の頬の肌理スコアは摂取前とあまり変化はなかったが、味噌汁摂取群では、４週後の頬の肌理スコアは摂取前より増加する傾向にあった。特に頬の正面の肌理スコアが大きく向上した。 [texture]
Miso soup or miso-extracted product (placebo) using miso according to an embodiment of the present invention was ingested, and the texture of the cheek was converted as a texture score and measured. A higher texture score means a better texture. In the placebo group, the cheek texture score after 4 weeks did not change much before ingestion, but in the miso soup ingestion group, the cheek texture score after 4 weeks tended to increase from before consumption. In particular, the texture score on the front of the cheek has greatly improved.
［被験者の実感］
　本発明の実施形態に係る味噌を摂取し、被験者が摂取前と摂取後の肌の実感を評価した。味噌汁摂取群では、ハリ・弾力、なめらかさ、つや（輝き）、白さ、しわ、化粧のり、毛穴の目立ちが有意に改善した。また、潤い、やわらかさ、べたつき、透明感、吹き出物・ニキビが改善する傾向にあった。一方、プラセボ群では、これらに改善はみられなかった。両群を比較して、ハリ・弾力、べたつき、白さ、しわ、化粧のり、毛穴の目立ちは摂取前後の変化においても、味噌汁摂取群とプラセボ群との間に有意差が認められ、つや（輝き）、透明感、くすみ、しみ、吹き出物・ニキビには差がある傾向がみられた。 [Subject's feeling]
Miso according to an embodiment of the present invention was ingested, and subjects evaluated the feeling of the skin before and after ingestion. In the miso soup intake group, firmness, elasticity, smoothness, gloss (shine), whiteness, wrinkles, makeup paste, and conspicuous pores improved significantly. Also, there was a tendency to improve moisture, softness, stickiness, transparency, breakthroughs and acne. On the other hand, there was no improvement in the placebo group. Compared with the two groups, there was a significant difference between the miso soup intake group and the placebo group in terms of elasticity, stickiness, stickiness, whiteness, wrinkles, makeup paste, and pore conspicuousness even before and after ingestion. There was a tendency for differences in brightness, transparency, dullness, blotches, breakouts and acne.
［実施例３：味噌抽出物の製造と効果測定］
　味噌の抽出物を味噌１～４を用いて製造した。味噌１～４について各１ｇを蓋付きチューブに取り、１０ｍＬの５０％エタノールを添加し、強制振とう撹拌機を用いて１０分間振とう撹拌を行った。撹拌後、遠心分離（１２０００ｒｐｍ）を実施し、それぞれの上清を味噌の抽出物１～４（以下、抽出液と呼ぶこともある）とした。 [Example 3: Production of miso extract and measurement of effect]
Miso extract was produced using Miso 1-4. 1 g each of miso 1 to 4 was taken in a tube with a lid, 10 mL of 50% ethanol was added, and the mixture was shaken and stirred for 10 minutes using a forced shaker. After stirring, centrifugation (12000 rpm) was carried out, and each supernatant was designated as miso extracts 1 to 4 (hereinafter sometimes referred to as an extract).
　味噌抽出物１～４を用いて味噌摂取が肌に与える影響の分子メカニズムを調査した。ヒト不死化表皮細胞（ＨａＣａＴ）を培養し、セラミド合成系に対する味噌抽出物の効果を培養した表皮細胞を用いて調査した。セラミド合成酵素のｍＲＮＡの発現を測定するため、セリンパルミトイルトランスフェラーゼ２（ＳＰＴＬＣ２）、酸性スフィンゴミエリナーゼ（ａＳＭａｓｅ）、βグルコセレブロシダーゼ（βＧＣａｓｅ）の発現をｒｅａｌ－ｔｉｍｅ　ＰＣＲで測定した。βグルコセレブロシダーゼ活性の測定は、４－メチルウンベリフェリル－β－Ｄ－グルコピラノシドを用い、ｐＨ４．０にて測定した。
　また、β－グルコセレブロシダーゼ活性を味噌抽出物１～４を用いて測定した。 The molecular mechanism of the effect of miso intake on the skin was investigated using the miso extracts 1 to 4. Human immortalized epidermal cells (HaCaT) were cultured, and the effect of the miso extract on the ceramide synthesis system was investigated using the cultured epidermal cells. In order to measure the expression of ceramide synthase mRNA, the expression of serine palmitoyltransferase 2 (SPTLC2), acid sphingomyelinase (aSMase), and β-glucocerebrosidase (βGCase) were measured by real-time PCR. β-glucocerebrosidase activity was measured using 4-methylumbelliferyl-β-D-glucopyranoside at pH 4.0.
In addition, β-glucocerebrosidase activity was measured using miso extracts 1 to 4.
　味噌抽出物（２μｇ／ｍｌ）によって角層のセラミド合成に関係する酸性スフィンゴミエリナーゼ　（ａＳＭａｓｅ）とβグルコセレブロシダーゼ（βＧＣａｓｅ）のｍＲＮＡ発現が増加した。また、味噌抽出物によってβグルコセレブロシダーゼ（βＧＣａｓｅ）の活性が増加した。 Miso extract (2 μg / ml) increased the mRNA expression of acid sphingomyelinase (aSMase) and β-glucocerebrosidase (βGCase) related to ceramide synthesis in the stratum corneum. In addition, the activity of β-glucocerebrosidase (βGCase) was increased by the miso extract.
　図５に本発明の実施形態に係る味噌抽出物を用い、味噌抽出物の濃度を変えてβグルコセレブロシダーゼ活性量を測定した測定結果を示す。本実施形態の味噌抽出物液によって、角質のβグルコセレブロシダーゼの活性が増加することが分かった。 FIG. 5 shows the measurement results of measuring the amount of β-glucocerebrosidase activity using the miso extract according to the embodiment of the present invention and changing the concentration of the miso extract. It was found that the activity of keratin β-glucocerebrosidase is increased by the miso extract solution of this embodiment.
　以上のことから、「味噌を摂取しない群」に比べて、「味噌を摂取する群」では上記のような美肌効果が得られることが分かった。肌状態をＶＡＳ法で調べた結果、味噌汁摂取によって肌の状態が改善される傾向にあった。さらに、味噌抽出物によって角層のセラミド合成に係る酵素ひとつであるβグルコセレブロシダーゼのｍＲＮＡ発現と活性が増加した。 From the above, it was found that the above-mentioned skin beautifying effect can be obtained in the “group taking in miso” as compared to the “group in not taking miso”. As a result of examining the skin state by the VAS method, the skin state tended to be improved by ingestion of miso soup. Furthermore, the mRNA expression and activity of β-glucocerebrosidase, one of the enzymes involved in the synthesis of ceramide in the stratum corneum, were increased by the miso extract.

Claims (3)

  1. 　大豆を蒸煮したものに、米を蒸煮してこうじ菌を培養した米麹と、食塩とを混合して、発酵および熟成させた味噌であり、前記味噌の色がＸＹＺ表色系のＹ値で１８～３５であることを特徴とする味噌。 This is miso that has been cooked with soybeans, mixed with rice bran that has been cultivated with Koji fungi by steaming rice and salt, fermented and matured, and the color of the miso is the Y value of the XYZ color system Miso characterized by being 18-35.
  2. 　前記米の重量は、前記大豆の重量に対して０．５倍以上であることを特徴とする請求項１に記載の味噌。 The miso according to claim 1, wherein the weight of the rice is 0.5 times or more of the weight of the soybean.
  3. 　請求項１または請求項２に記載された味噌から抽出され、βグルコセレブロシダーゼ活性を有することを特徴とする味噌抽出物。 A miso extract, which is extracted from the miso according to claim 1 or 2, and has β-glucocerebrosidase activity.
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