JP6275528B2 - Gelling agent for alcohol solution - Google Patents
Gelling agent for alcohol solution Download PDFInfo
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- JP6275528B2 JP6275528B2 JP2014074647A JP2014074647A JP6275528B2 JP 6275528 B2 JP6275528 B2 JP 6275528B2 JP 2014074647 A JP2014074647 A JP 2014074647A JP 2014074647 A JP2014074647 A JP 2014074647A JP 6275528 B2 JP6275528 B2 JP 6275528B2
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- alcohol
- extract
- gelling agent
- ashitaba
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims description 68
- 239000003349 gelling agent Substances 0.000 title claims description 27
- 235000019441 ethanol Nutrition 0.000 claims description 48
- 239000000284 extract Substances 0.000 claims description 36
- PUPZLCDOIYMWBV-UHFFFAOYSA-N (+/-)-1,3-Butanediol Chemical compound CC(O)CCO PUPZLCDOIYMWBV-UHFFFAOYSA-N 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 229940058015 1,3-butylene glycol Drugs 0.000 claims description 12
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 12
- 235000019437 butane-1,3-diol Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- 239000002904 solvent Substances 0.000 claims description 10
- 239000007864 aqueous solution Substances 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 239000003960 organic solvent Substances 0.000 claims 2
- 238000001879 gelation Methods 0.000 description 20
- 235000013305 food Nutrition 0.000 description 9
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 7
- 239000002537 cosmetic Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000002304 perfume Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- -1 benzene or hexane Chemical class 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000009472 formulation Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- ZWEHNKRNPOVVGH-UHFFFAOYSA-N 2-Butanone Chemical compound CCC(C)=O ZWEHNKRNPOVVGH-UHFFFAOYSA-N 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 3
- UHOVQNZJYSORNB-UHFFFAOYSA-N Benzene Chemical compound C1=CC=CC=C1 UHOVQNZJYSORNB-UHFFFAOYSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000004359 castor oil Substances 0.000 description 3
- 235000019438 castor oil Nutrition 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- ZEMPKEQAKRGZGQ-XOQCFJPHSA-N glycerol triricinoleate Natural products CCCCCC[C@@H](O)CC=CCCCCCCCC(=O)OC[C@@H](COC(=O)CCCCCCCC=CC[C@@H](O)CCCCCC)OC(=O)CCCCCCCC=CC[C@H](O)CCCCCC ZEMPKEQAKRGZGQ-XOQCFJPHSA-N 0.000 description 3
- 229930195733 hydrocarbon Natural products 0.000 description 3
- 150000002430 hydrocarbons Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229920003169 water-soluble polymer Polymers 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000004215 Carbon black (E152) Substances 0.000 description 2
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 2
- 239000006096 absorbing agent Substances 0.000 description 2
- 238000013019 agitation Methods 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000003002 pH adjusting agent Substances 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 239000003352 sequestering agent Substances 0.000 description 2
- 229920002545 silicone oil Polymers 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- ALSTYHKOOCGGFT-KTKRTIGZSA-N (9Z)-octadecen-1-ol Chemical compound CCCCCCCC\C=C/CCCCCCCCO ALSTYHKOOCGGFT-KTKRTIGZSA-N 0.000 description 1
- DURPTKYDGMDSBL-UHFFFAOYSA-N 1-butoxybutane Chemical compound CCCCOCCCC DURPTKYDGMDSBL-UHFFFAOYSA-N 0.000 description 1
- KIHBGTRZFAVZRV-UHFFFAOYSA-N 2-hydroxyoctadecanoic acid Chemical compound CCCCCCCCCCCCCCCCC(O)C(O)=O KIHBGTRZFAVZRV-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241001105098 Angelica keiskei Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 239000004354 Hydroxyethyl cellulose Substances 0.000 description 1
- 229920000663 Hydroxyethyl cellulose Polymers 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- 229920002535 Polyethylene Glycol 1500 Polymers 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 230000006750 UV protection Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 125000005907 alkyl ester group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 229940121363 anti-inflammatory agent Drugs 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000002734 clay mineral Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 239000000806 elastomer Substances 0.000 description 1
- 239000010696 ester oil Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 235000019447 hydroxyethyl cellulose Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 229940055577 oleyl alcohol Drugs 0.000 description 1
- XMLQWXUVTXCDDL-UHFFFAOYSA-N oleyl alcohol Natural products CCCCCCC=CCCCCCCCCCCO XMLQWXUVTXCDDL-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 125000006353 oxyethylene group Chemical group 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 229920005862 polyol Polymers 0.000 description 1
- 150000003077 polyols Chemical class 0.000 description 1
- 229920001451 polypropylene glycol Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001296 polysiloxane Polymers 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 210000004761 scalp Anatomy 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Cosmetics (AREA)
Description
本発明は、アルコール溶液をゲル化することに特徴のあるゲル化剤であり、そのゲル化剤を含有する皮膚外用剤、食品に関する。 The present invention relates to a gelling agent characterized by gelling an alcohol solution, and relates to a skin external preparation and food containing the gelling agent.
従来より、水又は油をゲル化するゲル化剤として、水溶性高分子化合物や１，２−ヒドロキシステアリン酸、粘土鉱物、エラストマーシリコーンなどの多数の物質が知られており、これらの物質をゲル化剤として含むゲル状組成物が報告されている。（例：特許文献１）一方、アルコールやポリオールなどの極性の高い有機媒体を高濃度で含む溶液をゲル化するゲル化剤は少なく、アルコール溶液をゲル化する素材としては、食品用途ではデキストリン、ジェランガムなどの多糖類が飲料のゲル化剤として利用されており（特許文献２）、香粧品または皮膚科学用処方物ではヒドロキシエチルセルロースやヒドロキシプロピル化グァーガム、キサンタンガム、タマリンドガムなどが用いられる。しかし市場で入手可能な多くのアルコールゲル化剤は高濃度のアルコールをゲル化することができず化学的に不安定である。アルコールのゲル化が困難なのは、ゲル化剤が溶媒中に溶解することなくミクロに分離してネットワークを形成するという、ゲル化特有のメカニズムに対し、アルコールは、炭化水素などの極性の低い化合物や水などの非常に極性の高い化合物も溶解可能な特性を有していることが原因である。そのため、高濃度のアルコールを安定してゲル化できる素材が求められている。 Conventionally, many substances such as water-soluble polymer compounds, 1,2-hydroxystearic acid, clay minerals, and elastomer silicones are known as gelling agents for gelling water or oil. Gel-like compositions containing as an agent have been reported. (Example: Patent Document 1) On the other hand, there are few gelling agents that gel a solution containing a highly polar organic medium such as alcohol or polyol at a high concentration, and as a material for gelling an alcohol solution, dextrin is used in food applications. Polysaccharides such as gellan gum are used as gelling agents for beverages (Patent Document 2), and hydroxyethyl cellulose, hydroxypropylated guar gum, xanthan gum, tamarind gum and the like are used in cosmetics or dermatological formulations. However, many alcohol gelling agents available on the market are unable to gel high concentrations of alcohol and are chemically unstable. Alcohol is difficult to gel, but the gelling agent does not dissolve in the solvent and forms a network by microscopic separation, whereas alcohol is a low-polarity compound such as hydrocarbon or This is due to the fact that highly polar compounds such as water also have the property of being soluble. Therefore, a material that can stably gel a high concentration of alcohol is required.
本願発明は、アルコール溶液に対し優れたゲル化能を有するゲル化剤、及びそのゲル化剤を含むゲル状組成物を提供することを課題とする。 It is an object of the present invention to provide a gelling agent having an excellent gelling ability with respect to an alcohol solution, and a gel composition containing the gelling agent.
本願発明者が上記課題を解決するために鋭意検討を重ねた結果、全く偶然ではあるが、セリ科シシウド属のアシタバの抽出液にアルコール溶液を加えた際、アシタバ抽出液とアルコール溶液の混合物の粘性が向上し、ゲル化が起こる。そしてアルコールの特定濃度域で特に効果が顕著であるという知見を得た。 As a result of repeated investigations by the inventor of the present application to solve the above problems, it is quite coincidental, but when an alcoholic solution is added to the extract of the citrus genus Ashitaba, the mixture of the extract of the ashitaba and the alcoholic solution Viscosity is improved and gelation occurs. And the knowledge that an effect is especially remarkable in the specific concentration range of alcohol was acquired.
このような知見をもとに、本発明者はアシタバ抽出液をゲル化剤として、種々の実験を試みたところ、ゲル強度は種々のゲル強度に制御できること、各種ゲル状化粧品、ゲル状食品などを製造するためのゲル化剤として有用であることなど特性を見出し、本願発明を完成するに至った。 Based on such knowledge, the present inventors tried various experiments using Ashitaba extract as a gelling agent. The gel strength can be controlled to various gel strengths, various gel cosmetics, gel foods, etc. As a result, the inventors have found characteristics such as being useful as a gelling agent for producing the present invention, and have completed the present invention.
すなわち本発明は、アシタバ抽出液をアルコール溶液のゲル化剤として用い、アシタバ抽出液とアルコール溶液を含有することを特徴とする外用剤および食品を提供する。 That is, the present invention provides an external preparation and food characterized by using an Ashitaba extract as a gelling agent for an alcohol solution and containing the Ashitaba extract and an alcohol solution.
本発明は、上記知見に基づいてなされたものであり、香粧品向けに高濃度のアルコールを含有する製剤、例えば清涼感を得るための組成物としての用途、殺菌効果を得るための組成物としての用途、アルコール溶解性の有効成分を肌あるいは頭皮、頭髪に付着させるための組成物としての用途に関し、製剤に対して粘性をもたせることで垂れにくくし、長時間塗布面上に保持することが可能である。食品向けに高濃度のアルコールを含む飲料についてゲルを形成することにより、ゼリー様の独特な口当たり、風味及び食感特性を得るアルコール含有飲料を実現できる。本発明の実施品は例えば非ゲル化ハイドロコロイド類であるカルボキシメチルセルロース、キサンタンガム、ポリエチレングリコールアルギナートを使用して製造した飲料から得られる口当たり、風味及び食感とは明らかに区別される。 The present invention has been made on the basis of the above knowledge, and is a preparation containing a high concentration of alcohol for cosmetics, for example, as a composition for obtaining a refreshing feeling, as a composition for obtaining a bactericidal effect. In regard to the use as a composition for adhering an alcohol-soluble active ingredient to the skin, scalp, or hair, it can be made difficult to sag by imparting viscosity to the preparation and kept on the coated surface for a long time. Is possible. By forming a gel for a beverage containing a high concentration of alcohol for foods, an alcohol-containing beverage that obtains a jelly-like unique mouthfeel, flavor and texture characteristics can be realized. The product of the present invention is clearly distinguished from the mouthfeel, flavor and texture obtained, for example, from beverages made using the non-gelling hydrocolloids carboxymethylcellulose, xanthan gum, polyethylene glycol alginate.
本発明に用いるアシタバは、セリ科（Apiaceae）シシウド属(Angelica) アシタバ(Angelica keiskei)である。使用される部位は特に限定されない。葉、花、根、全草等が用いられるが、特に葉が好適である。評価試験では葉を用いているが、その他の部位でも同様の効果が得られた。 The Ashitaba used in the present invention is the Apiaceae Angelica keiskei. The site used is not particularly limited. Leaves, flowers, roots, whole plants and the like are used, but leaves are particularly preferable. In the evaluation test, leaves were used, but the same effect was obtained at other sites.
アシタバを抽出する際に用いる溶媒は、例えば、水又はメチルアルコールやエチルアルコール等の低級１価アルコール、グリセリンやプロピレングリコールおよび１，３−ブチレングリコール等の液状多価アルコール、アセトンやメチルエチルケトン等のケトン、酢酸エチルなどのアルキルエステル、ベンゼンやヘキサン等の炭化水素、ジエチルエーテル等のエーテル類、ジクロルメタンやクロロホルム等のハロゲン化アルカン等の水溶液を用いることが出来る。好適には化粧品や食品素材として適用する観点として、水又はエチルアルコール、もしくは１，３−ブチレングリコールの水溶液が例示される。エチルアルコールおよび１，３−ブチレングリコール水溶液の濃度については、５０％以下の水溶液が好適であり、特に２５％以下の水溶液が好適である。 Solvents used when extracting Ashitaba are, for example, water or lower monohydric alcohols such as methyl alcohol and ethyl alcohol, liquid polyhydric alcohols such as glycerin, propylene glycol and 1,3-butylene glycol, and ketones such as acetone and methyl ethyl ketone. An aqueous solution of an alkyl ester such as ethyl acetate, a hydrocarbon such as benzene or hexane, an ether such as diethyl ether, or a halogenated alkane such as dichloromethane or chloroform can be used. Preferably, water, ethyl alcohol, or an aqueous solution of 1,3-butylene glycol is exemplified as a viewpoint of application as a cosmetic or food material. About the density | concentration of ethyl alcohol and 1, 3- butylene glycol aqueous solution, 50% or less of aqueous solution is suitable, and especially 25% or less of aqueous solution is suitable.
本発明に用いることのできるアシタバ抽出液の抽出方法は特に限定されないが、例えば乾燥したものであれば質量比で１〜１０００倍量、特に１０〜１００倍量の溶媒を用い、０℃以上、特に２０℃〜４０℃で１時間以上、特に３〜７日間行うのが好ましい。また、６０〜１００℃で１〜２時間、加熱抽出しても良い。 The extraction method of the Ashitaba extract that can be used in the present invention is not particularly limited. For example, if it is dried, it is 1 to 1000 times by weight, particularly 10 to 100 times the amount of solvent, and 0 ° C. or more, In particular, it is preferably performed at 20 ° C. to 40 ° C. for 1 hour or longer, particularly 3 to 7 days. Moreover, you may heat-extract at 60-100 degreeC for 1-2 hours.
本発明のゲル化とは、液状の溶媒に対し粘性を付与することおよび固形化することを指す。 The gelation of the present invention refers to imparting viscosity to a liquid solvent and solidifying.
本発明のゲル化剤は抽出された溶液のまま用いても良いが、さらに必要により、濾過・活性炭等の処理をして不純物を取り除く処理を施したり、濃縮、脱色したものを適宜使い分けて用いることが出来る。乾燥物を用いる場合は、溶媒で分散溶解した上で用いることができる。 The gelling agent of the present invention may be used as it is in the extracted solution. However, if necessary, the gelling agent is subjected to a treatment such as filtration and activated carbon to remove impurities, or a concentrated and decolorized one is used appropriately. I can do it. When using a dried product, it can be used after being dispersed and dissolved in a solvent.
本発明のゲル化剤は抽出された溶液のまま用いても良いが、さらに分子量で分画したものを用いることもできる。分子量としては、ゲル化性能の観点から、１０００以上の画分が好ましく、特に好ましくは１００００以上の画分が好ましい。分子量１０００以下の画分では、ゲル化することができなかった。本発明のゲル化目的に関し不要な分子量１０００以下の低分子量の成分は、通常行われるゲル濾過、限外濾過、脱塩など各手法により適宜分離することができる。 The gelling agent of the present invention may be used as it is as an extracted solution, but it may be further fractionated by molecular weight. The molecular weight is preferably a fraction of 1,000 or more, particularly preferably a fraction of 10,000 or more, from the viewpoint of gelation performance. In the fraction having a molecular weight of 1000 or less, gelation could not be performed. The low molecular weight component having a molecular weight of 1000 or less which is unnecessary for the purpose of gelation of the present invention can be appropriately separated by each method such as gel filtration, ultrafiltration, and desalting that are usually performed.
本発明のゲル化剤を用いてアルコール溶液をゲル化するためには、本発明のゲル化剤にアルコールまたはアルコール溶液を添加し、室温で撹拌することによりゲル化することができる。なお、ゲル形成方法としては、室温で弱撹拌でも十分に実施可能だが、ゲル化時に必要に応じて加圧、加熱、強撹拌など物理的負荷を加えた後に常温常圧へ戻す方法も利用可能である。 In order to gel an alcohol solution using the gelling agent of the present invention, it can be gelled by adding alcohol or an alcohol solution to the gelling agent of the present invention and stirring at room temperature. As a gel formation method, it can be sufficiently performed at room temperature even with weak agitation, but it is also possible to use a method of returning to normal temperature and normal pressure after applying physical load such as pressurization, heating, strong agitation as necessary during gelation. It is.
本発明のゲル化剤を用いてアルコールをゲル化するには、ゲル化するアルコール純分の質量に対し、ゲル化剤の蒸発乾燥分に換算して０．０１〜２０．０質量％が好ましく、特に０．１〜１０．０質量％の範囲が最適である。 In order to gel alcohol using the gelling agent of this invention, 0.01-20.0 mass% is preferable in conversion to the evaporation dry content of a gelling agent with respect to the mass of the alcohol pure to gelatinize. In particular, the range of 0.1 to 10.0% by mass is optimal.
本発明の皮膚外用剤には本発明のゲル化剤以外に、本発明の効果を損なわない範囲で、通常化粧品や医薬品等の皮膚外用剤に用いられる成分、たとえば、油脂、ロウ類、炭化水素油、エステル油、高級アルコール、シリコーン油、紫外線吸収剤、紫外線散乱剤、保湿剤、界面活性剤、水溶性高分子、増粘剤、粉体、皮膚保護剤、美白剤、シワ改善剤、老化防止剤、植物抽出物、防腐剤、消炎剤、pH調整剤、金属イオン封鎖剤、酸化防止剤、安定化剤、香料、色素、顔料等などを必要に応じて適宜配合することができる。 In addition to the gelling agent of the present invention, the external preparation for skin of the present invention is a component that is usually used for external skin preparations such as cosmetics and pharmaceuticals, such as oils and fats, waxes, hydrocarbons, as long as the effects of the present invention are not impaired. Oil, ester oil, higher alcohol, silicone oil, UV absorber, UV scattering agent, moisturizer, surfactant, water-soluble polymer, thickener, powder, skin protectant, whitening agent, wrinkle improver, aging An inhibitor, a plant extract, an antiseptic, an anti-inflammatory agent, a pH adjuster, a sequestering agent, an antioxidant, a stabilizer, a fragrance, a pigment, a pigment, and the like can be appropriately blended as necessary.
本発明の食品には本発明のゲル化剤以外に、本発明の効果を損なわない範囲で、通常飲料や食品等に用いられる成分、たとえば、糖類、アミノ酸類、脂質、高級アルコール、シリコーン油、界面活性剤、水溶性高分子、増粘剤、粉体、植物抽出物、甘味料、酸味料、ミネラル、食酢などの有機酸、炭酸、防腐剤、pH調整剤、金属イオン封鎖剤、酸化防止剤、安定化剤、香料、色素、果汁、野菜汁などを必要に応じて適宜配合することができる。 In the food of the present invention, in addition to the gelling agent of the present invention, components that are usually used in beverages and foods, for example, sugars, amino acids, lipids, higher alcohols, silicone oils, as long as the effects of the present invention are not impaired. Surfactant, water-soluble polymer, thickener, powder, plant extract, sweetener, acidulant, mineral, organic acid such as vinegar, carbonic acid, preservative, pH adjuster, sequestering agent, antioxidant An agent, a stabilizer, a fragrance, a pigment, fruit juice, vegetable juice, and the like can be appropriately blended as necessary.
＜実施例＞
以下、本発明を実施例によりさらに具体的に説明するが、本発明はこれらの実施例により限定されるものではない。また、特記しない限り配合量は質量％で示す。
<Example>
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. Unless otherwise specified, the blending amount is expressed in mass%.
＜評価基準＞
ゲル化を評価する場合、容器を倒立状態にしても落下しない場合を「ゲル化：◎」、ゲル化能があるが流動性があり倒立状態で一部落下する場合を「弱ゲル化：○」、流動性はあるが粘性が向上している場合を「増粘：△」、流動性があり、粘性も向上していない場合を「ゲル化しない：×」と定義し評価した。
<Evaluation criteria>
When gelation is evaluated, “gelation: ◎” indicates that the container does not fall even when the container is inverted, and “weak gelation: ○” indicates that the gelling ability is fluid but partly falls in the inverted state. The case where fluidity is present but the viscosity is improved is defined as “thickening: Δ”, and the case where fluidity is present and the viscosity is not improved is defined as “not gelled: x”.
＜アシタバゲル化剤の抽出溶媒によるゲル化能の評価試験＞
抽出溶媒の種類が本発明のゲル化剤によるゲル化能に与える影響を確認した。アシタバ葉の乾燥粉末１．５ｇに１０倍質量の抽出溶媒を加え分散後、８０℃で２時間抽出した。抽出溶媒として、水、１，３−ブチレングリコール水溶液、エチルアルコール水溶液を用いた。［表１］に各抽出液番号と抽出液の固形分の比率を示す。
<Evaluation test of gelation ability of extraction gel of Ashitaba gelling agent>
The influence which the kind of extraction solvent has on the gelatinization ability by the gelatinizer of this invention was confirmed. A 10-fold mass extraction solvent was added to 1.5 g of dry powder of Ashitaba leaf and dispersed, followed by extraction at 80 ° C. for 2 hours. As the extraction solvent, water, 1,3-butylene glycol aqueous solution, and ethyl alcohol aqueous solution were used. [Table 1] shows each extract number and the solid content ratio of the extract.
上記アシタバ抽出液に９９．５％のエタノールを等質量混合し、ゲル化能を評価した。結果を表２および図１に示す。
＜結果＞
５０％の１，３−ブチレングリコール水溶液（５０％１，３−BGaq）、および５０％のエタノール水溶液（５０％EtOHaq）で抽出した抽出液で粘性の向上を確認した。特に水抽出液、２５％の１，３−ブチレングリコール水溶液（２５％１，３−BGaq）、および２５％のエタノール水溶液（２５％EtOHaq）で抽出した抽出液でゲル化が顕著であった。また、実質的に水を含まない溶媒で抽出した場合にはゲル化能は確認出来なかった。
<Result>
Viscosity improvement was confirmed with extracts extracted with 50% aqueous 1,3-butylene glycol (50% 1,3-BGaq) and 50% aqueous ethanol (50% EtOHaq). In particular, gelation was remarkable in the aqueous extract, an extract extracted with 25% aqueous 1,3-butylene glycol (25% 1,3-BGaq), and 25% aqueous ethanol (25% EtOHaq). Moreover, gelation ability was not able to be confirmed when extracted with the solvent which does not contain water substantially.
アルコールとアシタバ抽出液の混合比率を変えてゲル化能を確認した。抽出液は抽出液Ｎo.1アシタバ抽出液を用い、アルコールとしては、化粧品及び食品で普遍的に利用される１，３−ブチレングリコールを使用し、［表３］の質量比率で混合した。なお、前述の評価基準に従い評価した。
＜結果＞
アシタバ抽出液は、１，３−ブチレングリコール：抽出液No.1が８：２〜４：６つまりアルコールの終濃度が４０％〜８０％に対し、良好な結果が得られた。
<Result>
In the Ashitaba extract, 1,3-butylene glycol: extract No. 1 was 8: 2 to 4: 6, that is, good results were obtained with a final alcohol concentration of 40% to 80%.
アシタバ抽出液の、各種アルコール溶液に対するゲル化能を確認した。抽出液は抽出液Ｎo.1及びＮo.５のアシタバ抽出液を用いた。
アルコールは、９９．５％のメタノール、９９．５％のエタノール、１，３−ブチレングリコールを用いた。各アシタバ抽出液と各アルコールを表４のごとく質量比１：１で混合した。結果を表４に示す。なお、前述の評価基準に従い評価した。
As the alcohol, 99.5% methanol, 99.5% ethanol, and 1,3-butylene glycol were used. Each Ashitaba extract and each alcohol were mixed at a mass ratio of 1: 1 as shown in Table 4. The results are shown in Table 4. In addition, it evaluated according to the above-mentioned evaluation criteria.
＜結果＞
アシタバ抽出液は、メタノール、エタノール、１,３−ブチレングリコールいずれのアルコール種に対しても、良好なゲル化能を示すことが確認された。
<Result>
It was confirmed that the Ashitaba extract exhibited good gelling ability with respect to any alcohol species such as methanol, ethanol, and 1,3-butylene glycol.
＜アシタバゲル化剤の分子量確認試験＞
抽出液No.1を限外濾過し、分子量10,000以上画分、1,000以上画分および1,000以下画分のゲル化能を比較した。得られた画分に等質量の９９．５％エタノールを添加・混合し、ゲル化能を評価した。結果を表４に示す。
Extract No. 1 was subjected to ultrafiltration, and the gelation ability of fractions having a molecular weight of 10,000 or more, 1,000 or more, and 1,000 or less was compared. An equal mass of 99.5% ethanol was added to and mixed with the obtained fraction, and the gelation ability was evaluated. The results are shown in Table 4.
＜結果＞
アシタバ抽出液は、分子量10,000以上画分、1,000以上画分においてゲル化能を確認したが、1,000以下画分でゲル化することができなかった。
<Result>
Ashitaba extract was confirmed to have gelation ability in fractions with molecular weights of 10,000 or more and 1,000 or more, but gelation was not possible with fractions of 1,000 or less.
＜処方例１＞ モイスチャージェル （質量％）
アシタバ抽出液乾燥物 ２．０
１，３−ブチレングリコール ４０．０
ＰＥＧ１５００ ８．０
ＰＯＥ（１５）オレイルアルコールエーテル １．０
防腐剤 適量
退色防止剤 適量
色剤 適量
キレート剤 適量
香料 適量
精製水 残部
合計 １００
<Prescription Example 1> Moisture Gel (mass%)
Ashitaba extract dried product 2.0
1,3-butylene glycol 40.0
PEG1500 8.0
POE (15) oleyl alcohol ether 1.0
Preservatives Appropriate amount of anti-fading agent Appropriate amount of colorant Appropriate amount of chelating agent Appropriate amount of perfume Appropriate amount of purified water The remaining balance 100
＜処方例２＞ アフターシェイービングローション （質量％）
アシタバ抽出液乾燥物 ２．０
エチルアルコール ５５．０
ＰＯＥ硬化ヒマシ油エステル １．０
香料 適量
殺菌剤 適量
紫外線吸収剤 適量
精製水 残部
合計 １００
<Formulation example 2> After-shaving lotion (mass%)
Ashitaba extract dried product 2.0
Ethyl alcohol 55.0
POE hydrogenated castor oil ester 1.0
Perfume Appropriate amount Bactericidal agent Appropriate amount UV absorber Appropriate amount of purified water Remaining total
＜処方例３＞ ヘアトニック （質量％）
アシタバ抽出液乾燥物 ２．０
エチルアルコール ６０．０
オキシエチレン硬化ヒマシ油 (Ｅ．Ｏ ６０モル) ０．５
グリセリン ３．０
メントール ０．２
香料 適量
精製水 残部
合計 １００
<Prescription Example 3> Hair Tonic (mass%)
Ashitaba extract dried product 2.0
Ethyl alcohol 60.0
Oxyethylene hydrogenated castor oil (EO 60 mol) 0.5
Glycerin 3.0
Menthol 0.2
Perfume
Purified water balance 100
＜処方例４＞ ヘアリキッド （質量％）
アシタバ抽出液乾燥物 ２．０
エチルアルコール ５０．０
ポリオキシプロピレン（４０）ブチルエーテル ２０．０
ポリオキシエチレン硬化ヒマシ油 １．０
染料 適量
香料 適量
防腐剤、紫外線防止剤 適量
精製水 残部
合計 １００
<Prescription Example 4> Hair Liquid (mass%)
Ashitaba extract dried product 2.0
Ethyl alcohol 50.0
Polyoxypropylene (40) butyl ether 20.0
Polyoxyethylene hydrogenated castor oil 1.0
Dye proper amount
Perfume
Preservatives, UV protection agents Appropriate amount of purified water Remaining total 100
＜処方例５＞ ジェル状アルコール飲料 （質量％）
アシタバ抽出液乾燥物 ２．０
エチルアルコール ５０．０
マルトデキストリン (DE:１８) １０．０
グラニュ糖 ７．０
クエン酸（無水） ０．２
乳酸カルシウム ０．２
香料および色素 適量
精製水 残部
合計 １００
<Formulation example 5> Gel alcoholic beverage (mass%)
Ashitaba extract dried product 2.0
Ethyl alcohol 50.0
Maltodextrin (DE: 18) 10.0
Granulated sugar 7.0
Citric acid (anhydrous) 0.2
Calcium lactate 0.2
Perfume and pigment
Purified water balance 100
処方例のアシタバ抽出液乾燥物は、アシタバ葉の乾燥粉末を１０倍質量の水で８０℃,２時間抽出した抽出液を乾燥させて得た。乾燥物の収率は４．２％であった。
The dried product of Ashitaba extract in the formulation example was obtained by drying an extract obtained by extracting dried powder of Ashitaba leaf with 10 times mass of water at 80 ° C. for 2 hours. The yield of the dried product was 4.2%.
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| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |