CN107541528B - Saccharomyces veronae fermentation broth of germinated brown rice - Google Patents
Saccharomyces veronae fermentation broth of germinated brown rice Download PDFInfo
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Abstract
The invention provides a method for producing a skin external preparation containing a rice fermentation broth rich in gamma-aminobutyric acid, having a high amino acid content and excellent moisture retention. Specifically, it is intended to provide a fermentation liquid obtained by fermenting rice enriched with gamma-aminobutyric acid with Saccharomyces veronae and a skin external preparation containing the same.
Description
Technical Field
The present invention relates to a skin external preparation containing a fermentation liquid obtained by fermenting rice enriched with gamma-aminobutyric acid with Saccharomyces veronae.
Background
A technique of using a substance obtained by allowing a koji to act on an extract of germinated rice in cosmetics has been proposed (patent document 1: Japanese patent application laid-open No. 7-10733). A technique of blending a fermentation product of rice bran of germinated brown rice into a cosmetic material has been proposed (patent document 2: Japanese patent laid-open No. 2007-131578).
Patent document 1: japanese patent laid-open publication No. 7-10733
Patent document 2: japanese patent laid-open publication No. 2007-131578
Disclosure of Invention
The invention provides a rice fermentation liquid with high amino acid content, excellent moisture retention and rich gamma-aminobutyric acid and a method for preparing a skin external preparation by mixing the fermentation liquid.
1. A fermentation liquid, characterized in that gamma-aminobutyric acid enriched rice is fermented with Saccharomyces veronae.
2. A method for preparing fermentation liquid is characterized in that rice enriched with gamma-aminobutyric acid is fermented by Saccharomyces veronae.
3. A skin external preparation is characterized by comprising a fermentation liquid obtained by fermenting rice enriched with gamma-aminobutyric acid with Saccharomyces veronae.
4. A method for producing a skin preparation for external use, characterized by comprising blending a fermentation liquid obtained by fermenting rice enriched with gamma-aminobutyric acid with Saccharomyces veronae.
The fermentation liquor is prepared by fermenting rice enriched with gamma-aminobutyric acid by using Saccharomyces veronae, and has high amino acid content and excellent moisture retention property. The external skin preparation of the present invention containing the fermentation liquid is excellent in skin affinity, free from odor, and excellent in the persistence of moisturizing effect.
Drawings
FIG. 1 shows the difference in the moisture content of the horny layer before and after application to the skin of a sample of purified water, rice fermentation broth, Saccharomyces cerevisiae fermentation broth, or germinated rice fermentation broth, each supplemented with 5% of 1, 2-pentanediol.
FIG. 2 shows the difference in the amount of water loss from the horny layer through the skin between purified water, a rice fermentation broth, and a germinated rice fermentation broth before and after application.
FIG. 3 is a photograph of droplets of purified water, rice fermentation broth, Saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth for measuring contact angle.
FIG. 4 shows the amino acid contents of the rice fermentation broth and the germinated rice fermentation broth.
Detailed Description
It is known that gamma-aminobutyric acid increases when brown rice is germinated. The gamma-aminobutyric acid enriched rice used in the present invention refers to rice generally called germinated brown rice, which is enriched in gamma-aminobutyric acid according to physiological actions of rice.
Examples of the method for producing rice enriched in gamma-aminobutyric acid include the following methods: the brown rice is soaked in warm water of 5-50 ℃, preferably 20-40 ℃ for proper time to germinate, and the germinated brown rice is cooked under normal pressure or pressurization.
In addition, since there is a fear that nutrient loss and bacteria growth occur in the germination method by immersion in water, the germination method may be a method of germinating the seeds by slowly adding water without immersion in water. The enrichment of gamma-aminobutyric acid can be achieved by the following method: slowly adding water at a water adding speed of 0.5-2.0 mass%/h to adjust the water content of the brown rice to 10-15% in advance to 20-30% (water adding step), then putting the brown rice into a tank, tempering (blending) the brown rice for 2-10 hours under ventilation conditions (tempering step), germinating the brown rice (germinating step), steaming the brown rice for 5-30 minutes with 100 ℃ steam (steaming step), and further performing air drying (drying step).
Furthermore, the gamma-aminobutyric acid of rice can be enriched by the following method: adding water at a rate of 0.5 to 2.0 mass%/h to adjust the water content of the brown rice to 10 to 15% by mass in advance (water adding step), tempering (tempering/sprouting step) under aeration conditions to make the brown rice sprout, heating to 40 to 60 ℃ for the center product temperature of the brown rice (heating step), steaming with steam at 98 to 100 ℃ for boiling (steaming step), and drying (drying step). The drying time can be shortened by using the method.
The brown rice can be biologically treated by the above preparation method, so that the gamma-aminobutyric acid is enriched. The amount of gamma-aminobutyric acid in 100g of brown rice is usually 1-9 mg, and is increased to 10-35 mg when the brown rice is enriched with gamma-aminobutyric acid.
Pulverizing rice enriched with gamma-aminobutyric acid, adding water in an amount of 100 parts by weight or more and 10000 parts by weight or less to rice enriched with gamma-aminobutyric acid in an amount of 10 parts by weight or more and 100 parts by weight or less, and heat sterilizing at 110 deg.C for 5 minutes. Thereafter, 1.0 to 10 parts by weight of amylase is added, and then 1.0 to 10 parts by weight of Saccharomyces veronae is added to ferment for 16 to 48 hours. Further, the fermentation was stopped by heat sterilization at 110 ℃ for 5 minutes, and the residue was removed at 5 ℃ for 3 days, and then the obtained fermented product was subjected to membrane filtration to obtain a fermentation broth.
The Saccharomyces veronae used in the fermentation of the present invention is a yeast that produces lactic acid without producing ethanol, and is also known to produce ceramide. Saccharomyces veronae is a wild yeast isolated from sap and is characterized by high lactic acid producing ability. The proliferation of Saccharomyces veronae is carried out at a suitable temperature of 20-35 deg.C, preferably about 30 deg.C, and can be fermented at a temperature close to room temperature. Saccharomyces veronae is superior in fermentation characteristics to other commonly known yeasts such as Saccharomyces cerevisiae. Furthermore, the fermentation liquor of germinated brown rice fermented by Saccharomyces veronae contains about twice as much evaporation residue as that of Saccharomyces cerevisiae, and thus a fermentation liquor having excellent moisture retention and skin affinity can be obtained.
The fermentation liquid of the present invention can be used as it is as a skin external preparation, and for the purpose of imparting moisture retention and antibacterial properties, polyhydric alcohols such as 1, 3-butanediol, 1, 2-pentanediol, propylene glycol, and dipropylene glycol, phenoxyethanol, zinc glycerol (Octoxyglycerin), and the like can be added as a skin external preparation. In addition, the composition can be used as moisture keeping component and mixed with skin external preparation for moisture keeping such as cosmetic water, lotion, cream, gel, etc. The mixing amount of the fermentation liquid of the present invention mixed with the skin external preparation is as follows: the amount of the evaporation residue from the fermentation liquid is preferably 0.05% by mass or more, and particularly preferably 0.05% by mass or more and 6.0% by mass or less.
The skin external preparation of the present invention includes cosmetics, quasi drugs, and pharmaceuticals, and can be made into solution, emulsion, or polymer gel preparations such as cosmetic water, lotion, cream, and gel. Further, the composition may be a foam-like composition, a multi-layer composition, a spray composition, a sheet-like composition impregnated in a nonwoven fabric, or a gel pack composition.
The skin external preparation of the present invention may further contain, as optional components, pharmaceutically effective components such as moisturizers, surfactants, thickeners, anti-inflammatory agents, vitamins, antioxidants, blood flow promoters, wound healing agents, antibacterial substances, skin activators, resident bacteria control agents, active oxygen scavengers, and whitening agents.
The active ingredient is not particularly limited as long as it is conventionally used in pharmaceuticals, quasi drugs, cosmetics, sanitary materials, and the like and is soluble or dispersible in water. Specifically, there may be mentioned Angelica keiskei Koidz extract, avocado extract, spiraea gigantea leaf extract, Althaea plant extract, Arnica herb extract, apricot extract, almond extract, fennel extract, turmeric extract, oolong tea extract, Echinacea leaf extract, Scutellaria baicalensis extract, barberry extract, barley extract, watercress extract, orange extract, marine-dried extract, hydrolyzed elastin, hydrolyzed wheat flour, hydrolyzed silk, chamomile extract, carrot extract, Artemisia capillaris extract, licorice extract, Hibiscus sabdariffa extract, kiwi fruit extract, cinchona extract, cucumber extract, guanosine, Carcinia Maultflora champ extract, walnut extract, grapefruit extract, clematis extract, yeast extract, burdock extract, comfrey extract, collagen, blueberry extract, Bupleurum chinense extract, Bupleurum scorzonera extract, hollyx extract, Japanese apricot extract, carrot extract, and flower extract, flower extract, Umbilical cord extract, sage extract, soapwort extract, bamboo extract, hawthorn extract, shiitake mushroom extract, rehmannia extract, chinese sage root extract, linden extract, Filipendula extract, calamus extract, white birch extract, field horsetail extract, honeysuckle extract, ivy extract, wild hawthorn extract, elderberry extract, yarrow extract, peppermint extract, mallow extract, swertia japonica extract, jujube extract, thyme extract, clove extract, cogongrass extract, dried orange peel extract, houttuynia extract, tomato extract, natto extract, carrot extract, rose extract, hibiscus extract, ophiopogon root extract, parsley extract, honey, pelargonium (Parietaria) extract, isodon japonicus extract, terpineol, sweet gum, honey, sage extract, sweet tulip extract, sweet potato extract, honey, and the like, Coltsfoot extract, coltsfoot stem extract, poria cocos extract, butcher's broom extract, grape extract, propolis, luffa extract, peppermint essential oil extract, linden extract, hops extract, pine extract, aesculus hippocastanum extract, osbeckia extract, soapberry extract, peach extract, cornflower extract, eucalyptus globulus extract, grapefruit extract, mugwort extract, lavender extract, apple extract, lettuce extract, lemon extract, milk vetch extract, rose extract, rosemary extract, roman chamomile extract, royal jelly extract, and the like.
In addition, moisturizers such as amino acids, urea, sodium pyrrolidone carboxylate, betaine, whey, and trimethylglycine; oily components such as sphingolipids, ceramides, cholesterol derivatives, and phospholipids; anti-inflammatory agents such as epsilon-aminocaproic acid, glycyrrhizic acid, beta-glycyrrhetinic acid, lysozyme chloride, guaiazulene, hydrocortisone, and the like; vitamins such as vitamin a, B2, B6, D, E, calcium pantothenate, biotin, and nicotinamide; antioxidants such as tocopherols, carotenoids, flavonoids, tannins, lignans, saponins and the like; blood flow promoters such as γ -oryzanol and vitamin E derivatives; a wound healing agent such as retinol or retinol derivatives; biopolymers such as deoxyribonucleic acid, sodium chondroitin sulfate, collagen, elastin, chitin, chitosan, and hydrolyzed eggshell membrane; active ingredients such as allantoin, diisopropylamine dichloroacetate, and 4-aminomethyl cyclohexanecarboxylic acid; cepharanthine, capsicum tincture, hinokitiol, garlic iodide extract, pyridoxine hydrochloride, dl-alpha-tocopherol acetate, nicotinic acid derivative, D-panthenol, panthenyl ethyl ether acetate, biotin, allantoin, isopropyl methylphenol, estradiol, ethinylestradiol, carpronium chloride, benzalkonium chloride, diphenhydramine hydrochloride, Takanal, camphor, salicylic acid, vanillylamide nonanoate (nonillylamide), piroctone olamine, pentadecanoic acid monoglyceride, mononitroguaiacol, resorcinol, gamma-aminobutyric acid, benzethonium chloride, mexiletine hydrochloride, auxin, estrogen, cantharidin, cyclosporine a, hydrocortisone, polyoxyethylene sorbitan monostearate, and the like.
Examples
[ production of Gamma-aminobutyric acid-enriched Rice ]
The brown rice (Xingyuimeng) produced in Hokkaido, which is previously adjusted to a water content of about 14%, is used, and water is slowly added thereto to adjust the water content to a range of 20 to 30%. The slow water addition treatment was performed slowly so as not to crack the rice grains. Specifically, while the brown rice is stirred in the horizontal cylinder, water is added through a two-fluid spray nozzle provided inside the cylinder so as not to drip. The water temperature was the temperature of tap water, and no pH adjustment was performed. The spray from the nozzle is attached to the surface of the brown rice as mist water droplets so that the water does not drip from the brown rice. While the brown rice is stirred, the brown rice is brought into contact with the mist of water droplets to uniformly add water. As water for adding water, tap water was used. And transferring the mixture into a tank for tempering (blending) after the water is added. The optimum environment temperature during the blending is 16-24 ℃, and outside air is introduced into the tank for ventilation. A series of procedures are carried out at room temperature of about 20 ℃, and the brown rice is subjected to steam treatment after the blending is finished. The steam treatment was carried out by steaming with steam at 100 ℃ for a predetermined time at 2 kg/hr using a continuous rice steaming machine. Further, the cooked brown rice is dried at a normal temperature and a blowing temperature, and gamma-aminobutyric acid having a moisture of about 15% is obtained as enriched rice. The gamma-aminobutyric acid enriched rice contains gamma-aminobutyric acid at a concentration of 13mg/100 g.
[ preparation of fermentation solution ]
The obtained gamma-aminobutyric acid enriched rice was pulverized, 1000 parts by weight of water was added to 10 parts by weight of gamma-aminobutyric acid enriched rice, and heat-sterilized at 110 ℃ for 5 minutes. Thereafter, 1.0 part by weight of amylase and 1.0 part by weight of Saccharomyces veronae were added and heated to 30 ℃ to ferment them for 20 hours. Thereafter, the fermentation was stopped by heat sterilization at 110 ℃. The resulting fermented product was filtered to obtain a fermentation broth (hereinafter referred to as a sprouted rice fermentation broth).
A fermentation broth (hereinafter referred to as rice fermentation broth) was similarly obtained using polished rice instead of gamma-aminobutyric acid to obtain enriched rice, thereby being used as a comparative example.
In addition, rice enriched in γ -aminobutyric acid was fermented using saccharomyces cerevisiae to obtain a fermentation broth (hereinafter, referred to as saccharomyces cerevisiae fermentation broth) to serve as a comparative example.
[ moisture retention test 1]
Purified water, rice fermentation broth, saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth each added with 5% of 1, 2-pentanediol were applied to skin as samples, and the moisture content of the horny layer was compared. Further, since the evaporation residue (amino acids, etc.) of the rice fermentation broth, the saccharomyces cerevisiae fermentation broth, and the germinated rice fermentation broth was 0.3 mass%, 0.25 mass%, and 0.59 mass%, the germinated rice fermentation broth was diluted with purified water so that the evaporation residue became half of the amount.
First, the test piece was conditioned for 10 minutes after washing the inner arm part, and the moisture content of the inner arm part horny layer was measured with a skin surface horny layer moisture content measuring device (manufactured by YAYOI, K.K.: SKICON-200 EX). Thereafter, 0.03g of the sample was dropped onto the measurement site and spread to 2 cm. times.2 cm, and the amount of water was measured 15 minutes later. The difference in moisture content between the samples before and after coating is shown in FIG. 1.
Compared with rice fermentation liquor and saccharomyces cerevisiae fermentation liquor, the germinated rice fermentation liquor shows remarkable moisture retention. In addition, it was confirmed that it rapidly moisturized the stratum corneum.
[ moisture retention test 2]
The amount of water lost through the skin from the horny layer was compared by applying purified water, rice fermentation broth, and germinated rice fermentation broth (evaporation residue was not adjusted) used in the above [ moisture retention test 1 ]. After washing the inner part of the upper arm, the test piece was applied for 10 minutes, and the amount of the percutaneous water loss in the inner part of the upper arm was measured with a portable water meter (product of Delphin Technology, device name: Vapometer) before application of the sample, as in the above-mentioned [ moisture retention test 1 ]. Thereafter, 0.03g of the sample was dropped onto the measurement site and spread by 2 cm. times.2 cm, and the amount of water loss was measured after 5 minutes. The difference in the amount of percutaneous water loss between the samples before and after application is shown in FIG. 2.
The water loss inhibition effect of the germinated rice fermentation liquor is good.
[ skin affinity test ]
The affinity of the samples (purified water, rice fermentation broth, saccharomyces cerevisiae fermentation broth, germinated rice fermentation broth) of [ moisture retention test 1] above for the skin was compared.
The apparatus used was a portable contact angle meter (PCA-1, device name, manufactured by Kyowa Kagaku K.K.). A0.7 mL syringe was filled with the sample, and 1. mu.L of the sample was dropped 1 time on the inner side of the upper arm, and the measurement was performed by the liquid drop method. The contact angle c.a. (°) was measured for 1000ms with n being 5, and the average value was obtained by θ/2 method. The results are shown in FIG. 3.
The contact angle of 1000ms of purified water was 95.3 °, the contact angle of rice fermentation broth was 76.3 °, and the contact angle of saccharomyces cerevisiae fermentation broth was 76.9 °, whereas the contact angle of 1000ms of germinated rice fermentation broth was 72.9 °, and the liquid spread immediately after dropping on the skin. The fermentation liquor of the germinated rice shows remarkable skin affinity effect.
[ sensory evaluation 1]
Purified water, a saccharomyces cerevisiae fermentation broth, and a germinated rice fermentation broth each containing 5% of 1, 2-pentanediol were evaluated by 6 professional judges for odor, persistence of odor, affinity, and softness of the fused skin.
The evaporation residue (amino acid, etc.) of the brewer's yeast fermentation broth and the sprouted rice fermentation broth was 0.25 mass% and 0.59 mass%.
The evaluation criteria for sensory evaluation 1 and sensory evaluation 2 are as follows.
Smell(s)
5 odorless, 4 careless, 3 acceptable, 2 little careless, 1 odorous
Persistence of odor
5 none, 4 disappeared immediately, 3 general, 2 remained slightly, 1 unpleasant odor persisted
Affinity of
Good 5, good 4, normal 3, poor 2, and poor 1
Softness of post-fusion skin
Soft 5, soft 4, soft 3, soft 2, and soft 1
Persistence of post-fusion moisturization (after 30 minutes)
5 continuous, 4 slightly continuous, 3 normal, 2 discontinuous, 1 friction feeling
Respectively as follows: when 4 or 5 panelists rated 4 or 5, it was rated as ∘; a.DELTA.for 3 or less evaluations 4 or 5 and 3 or less evaluations 1 or 2; 4 or more evaluations 1 or 2 were X. The results are shown in Table 1.
TABLE 1
| Sample A | Sample B | Sample C | |
| Purified water | 95％ | ||
| Saccharomyces cerevisiae fermentation liquor | 95％ | ||
| Fermentation liquor of germinated rice | 95％ | ||
| 1, 2-pentanediol | 5％ | 5％ | 5％ |
| Smell of rice | ○ | × | ○ |
| Persistence of odor | ○ | × | ○ |
| Affinity of the protein | × | △ | ○ |
| Softness of post-fusion skin | × | △ | ○ |
As shown in table 1, the smell of the fermentation liquid of the germinated rice was not preferable because the very faint smell of the fermentation liquid of the saccharomyces cerevisiae immediately after application was smelly and the unpleasant smell remained for 15 minutes or more immediately after application, while the smell was quickly lost after the fusion with the skin. The fused skin had a slight rubbing feeling left in the saccharomyces cerevisiae fermentation broth, and the germinated rice fermentation broth had a soft touch.
[ sensory evaluation 2]
When the evaporation residue content of the fermentation broth of germinated rice fermented by Saccharomyces veronae was adjusted from 0.1% by mass to 0.5%, the odor and affinity thereof, and the persistence of moisture retention after fusion (after 30 minutes) were evaluated organoleptically.
In this case, the germinated rice fermentation liquid containing 5.58 mass% of the evaporation residue of fermentation by Saccharomyces veronae was treated with purified water to adjust the residue to 0.1 mass%, 0.2 mass%, 0.5 mass% of the evaporation residue. The results are shown in Table 2.
TABLE 2
As shown in Table 2, the germinated rice fermentation broth fermented with Saccharomyces veronae was evaluated as follows: the concentration of the evaporation residue component is more than 0.1%, and the skin affinity is good.
[ amino acid analysis ]
About 4g of rice fermentation broth and germinated rice fermentation broth were finely collected, and a volume of 5mL was determined with 0.1N hydrochloric acid solution. The resulting solution was filtered through a 0.45 μm membrane filter to obtain a sample solution. In addition, a solution obtained by appropriately diluting an amino acid standard substance with a 0.02N hydrochloric acid solution and filtering the diluted solution with a 0.45 μm membrane filter was used as a standard solution. The measurement was carried out by a high performance amino acid analyzer (manufactured by Hitachi high and New technology, Ltd., device name: model L-8900). The results are shown in FIG. 4.
It is found that the amino acid content of the fermentation liquid of germinated rice is higher than that of the fermentation liquid of rice. It is considered that amino acids contained in the fermentation liquid of the germinated rice are a factor of the high moisture retention of the fermentation liquid of the germinated rice. In addition, amino acids are advantageous for fermentation treatment.
Prescription example 1 toner
1. Germinated Rice fermentation broth (evaporation residue content 0.2 wt%) 94.5%
2. 5.0 percent of glycerin
3. 0.5 percent of phenoxyethanol
Stirring and mixing for 1-3 to obtain the toning lotion.
Prescription example 2 Thick type astringent
Add 4 to 3 and disperse it. A portion of 5 with 6 was dissolved, the remaining ingredients were added and mixed.
Prescription example 3 cosmetic gel
Disperse 6 in 2 (dispersion). 5 and 7 were mixed (mixture). The remaining ingredients were dissolved and the dispersion was added slowly thereto to dissolve it, after which the mixture was added slowly and stirred with a high-speed stirrer.
Claims (4)
1. A fermentation liquid, which is prepared by fermenting germinated brown rice with Saccharomyces veronae, wherein the germinated brown rice is rice enriched with gamma-aminobutyric acid.
2. A method for producing a fermentation liquid, characterized by fermenting germinated brown rice, which is enriched with gamma-aminobutyric acid, with Saccharomyces veronae.
3. A skin preparation for external use, which is characterized by comprising a fermentation liquid obtained by fermenting germinated brown rice with Saccharomyces veronae, wherein the germinated brown rice is rice enriched with gamma-aminobutyric acid.
4. A method for producing a skin preparation for external use, characterized in that germinated brown rice, which is rice enriched with gamma-aminobutyric acid, is fermented with Saccharomyces veronae.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2016127214A JP6662726B2 (en) | 2016-06-28 | 2016-06-28 | Germinated brown rice Saccharomyces verona fermented liquid |
| JP2016-127214 | 2016-06-28 |
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| CN107541528A CN107541528A (en) | 2018-01-05 |
| CN107541528B true CN107541528B (en) | 2022-09-23 |
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| JP (1) | JP6662726B2 (en) |
| CN (1) | CN107541528B (en) |
| HK (1) | HK1245335A1 (en) |
| TW (1) | TWI753901B (en) |
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| TWI728339B (en) | 2018-04-10 | 2021-05-21 | 日商星塵股份有限公司 | Composition containing grapefruit seed and brown rice extract |
| JP7123706B2 (en) * | 2018-09-06 | 2022-08-23 | 株式会社ファンケル | Skin external preparation containing fermented liquid of giant germ brown rice and tranexamic acids |
| JP7094841B2 (en) * | 2018-09-06 | 2022-07-04 | 株式会社ファンケル | Fermented liquid of giant germ rice brown rice and an external skin preparation containing this fermented liquid |
| JP2020050620A (en) * | 2018-09-27 | 2020-04-02 | 株式会社ファンケル | Skin external composition |
| JP2021088524A (en) * | 2019-12-04 | 2021-06-10 | 株式会社Ｆｔｃ | Liposome composition, skin external preparation containing the same, and method for producing liposome composition |
| CN114703074B (en) * | 2022-03-25 | 2023-09-19 | 华熙生物科技股份有限公司 | Saccharomyces cerevisiae and application thereof in preparing brown rice fermentation filtrate for cosmetics |
| CN115836999A (en) * | 2022-06-07 | 2023-03-24 | 麦吉丽生物科技有限公司 | Epidermal protein promoter and preparation method and application thereof |
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| JP3678449B2 (en) * | 1993-12-15 | 2005-08-03 | 株式会社創研 | Moisture retention improver from rice |
| JP3525115B2 (en) * | 2001-02-28 | 2004-05-10 | 中埜酒造株式会社 | Sake and its production method |
| JP2004097999A (en) * | 2002-09-11 | 2004-04-02 | Kyoei Kagaku Kogyo Kk | Emulsifier and cosmetic |
| CN1960643B (en) * | 2004-05-14 | 2010-11-24 | 株式会社芳珂 | Germinating brown rice |
| JP2006111580A (en) * | 2004-10-15 | 2006-04-27 | Intoron:Kk | Cosmetic |
| JP4734093B2 (en) * | 2005-11-10 | 2011-07-27 | 共栄化学工業株式会社 | Cosmetics |
| JPWO2009110612A1 (en) * | 2008-03-06 | 2011-07-14 | 株式会社ファンケル | A novel compound derived from germinated brown rice and an agent for preventing or ameliorating neuropathy comprising the compound as an active ingredient |
| JP6181914B2 (en) * | 2012-07-17 | 2017-08-16 | 株式会社創研 | Ceramide production promoter |
| CN103393013B (en) * | 2013-07-11 | 2014-08-13 | 四川农业大学 | Preparation method and product of germinated wheat rich in gamma-aminobutyric acid |
| CN103705436B (en) * | 2014-01-09 | 2016-01-20 | 江苏海昇药业有限公司 | A kind of sprout brown rice draft external used medicine and preparation method thereof |
| CN103784384B (en) * | 2014-02-17 | 2016-09-28 | 蔡云清 | A kind of sprout brown rice compound recipe face external used medicine and preparation method thereof |
| JP6599607B2 (en) * | 2014-10-24 | 2019-10-30 | 共栄化学工業株式会社 | Antioxidants, skin cosmetics and hair cosmetics |
| CN106176533A (en) * | 2016-08-03 | 2016-12-07 | 袁宏伟 | A kind of sprout brown rice plumule facial film and preparation method thereof |
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| JP6662726B2 (en) | 2020-03-11 |
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| TWI753901B (en) | 2022-02-01 |
| HK1245335A1 (en) | 2018-08-24 |
| TW201800580A (en) | 2018-01-01 |
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