JP7094841B2 - Fermented liquid of giant germ rice brown rice and an external skin preparation containing this fermented liquid - Google Patents
Fermented liquid of giant germ rice brown rice and an external skin preparation containing this fermented liquid Download PDFInfo
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Description
本発明は、巨大胚芽米の玄米をサッカロミセス・ベローナによって発酵させた発酵液を配合した皮膚外用剤に関する。 The present invention relates to a skin external preparation containing a fermented liquid obtained by fermenting brown rice of giant germ rice with Saccharomyces verona.
発芽米抽出物に麹を作用させたものを化粧品に使用する技術が提案されている（特許文献１：特開平７－１０７３３号公報）。発芽玄米糠の発酵物を化粧料に配合する技術が提案されている（特許文献２：特開２００７－１３１５７８号公報）。γ－アミノ酪酸を富化させた米の発酵液を化粧料に配合する技術が提案されている（特許文献３：特開２０１８－００２６０７号公報）。 A technique has been proposed in which a germinated brown rice extract is treated with jiuqu to be used in cosmetics (Patent Document 1: Japanese Patent Application Laid-Open No. 7-10733). A technique for blending a fermented product of germinated brown rice bran into a cosmetic has been proposed (Patent Document 2: Japanese Patent Application Laid-Open No. 2007-131578). A technique for blending a fermented liquid of rice enriched with γ-aminobutyric acid into a cosmetic has been proposed (Patent Document 3: Japanese Patent Application Laid-Open No. 2018-002607).
γ－アミノ酪酸及びアミノ酸含量が多く、肌なじみに優れた、巨大胚芽米玄米の発酵液、及びこの発酵液を配合する皮膚外用剤、及びこれらの製造方法を提供することを課題とする。 It is an object of the present invention to provide a fermented liquid of giant germinated brown rice, which has a high content of γ-aminobutyric acid and amino acids and is excellent in familiarity with the skin, a skin external preparation containing the fermented liquid, and a method for producing these.
本発明の主な構成は、次のとおりである。
１．巨大胚芽米玄米をサッカロミセス・ベローナで発酵させた発酵液。
２．巨大胚芽米玄米をサッカロミセス・ベローナで発酵させる発酵液の製造方法。
３．巨大胚芽米玄米をサッカロミセス・ベローナで発酵させた発酵液を配合した皮膚外用剤。
４．巨大胚芽米玄米をサッカロミセス・ベローナで発酵させた発酵液を配合する皮膚外用剤の製造方法。
The main configurations of the present invention are as follows.
1. 1. Giant germ rice A fermented liquid obtained by fermenting brown rice with Saccharomyces verona.
2. 2. Giant germ rice A method for producing a fermented liquid in which brown rice is fermented in Saccharomyces verona.
3. 3. Giant germ rice A skin external preparation containing a fermented liquid obtained by fermenting brown rice with Saccharomyces verona.
4. Giant germ rice A method for producing an external skin preparation containing a fermented liquid obtained by fermenting brown rice with Saccharomyces verona.
本発明の発酵液は、巨大胚芽米の玄米をサッカロミセス・ベローナで発酵させてなり、一般的な白米や玄米（γ－アミノ酪酸を富化した玄米を含む）の発酵液に比べてγ－アミノ酪酸及びアミノ酸の含量が顕著に多く、肌なじみに優れている。さらに本発明の発酵液を配合した本発明の皮膚外用剤は、肌なじみに優れる。 The fermented liquid of the present invention is obtained by fermenting brown rice of giant germ rice with Saccharomyces verona, and is compared with the fermented liquid of general white rice and brown rice (including brown rice enriched with γ-aminobutyric acid). The content of buty acid and amino acids is remarkably high, and it has excellent compatibility with the skin. Further, the external skin preparation of the present invention containing the fermented liquid of the present invention has excellent skin compatibility.
玄米とは、収穫した稲穂を脱穀して得た種子から籾殻を取り去ったものをいう。白米とは、玄米からぬか層と胚芽を取り去ったものをいう。
通常の玄米は、ぬか層５～６％、胚芽２～３％、胚乳９２％である。巨大胚芽米は、玄米における胚芽が約６～１２％のコメであり、通常の玄米と比して胚芽の割合が３倍程度に増えている。巨大胚芽米としては、「金のいぶき（品種登録番号第２４３７８号）」（玄米における胚芽が約７～９％）、「はいごころ（品種登録番号第２３２７６号）」（玄米における胚芽が約９．２％）、「カミアカリ（品種登録番号第１６２８４号）」、「はいみのり（品種登録番号第８００８号）」（玄米における胚芽が約１１．１％）等が挙げられる。
Brown rice refers to rice husks removed from seeds obtained by threshing harvested rice ears. White rice is brown rice from which the bran layer and germ have been removed.
Normal brown rice has a bran layer of 5 to 6%, germ of 2 to 3%, and endosperm of 92%. Giant germ rice is rice with germs of about 6 to 12% in brown rice, and the proportion of germs is about three times higher than that of normal brown rice. As giant germ rice, "Kin no Ibuki (variety registration number 24378)" (germ in brown rice is about 7-9%), "Haigokoro (variety registration number 23276)" (germ in brown rice is about 9). .2%), "Kamiakari (variety registration number 16284)", "Haimi Nori (variety registration number 8008)" (embryo in brown rice is about 11.1%) and the like.
玄米を発芽させるとγ－アミノ酪酸が増加することが知られている。本発明で用いる巨大胚芽米は玄米そのままでもよく、米の生理作用によってγ－アミノ酪酸を富化させた玄米でもよい。 It is known that γ-aminobutyric acid increases when brown rice is germinated. The giant germ rice used in the present invention may be brown rice as it is, or may be brown rice enriched with γ-aminobutyric acid by the physiological action of rice.
玄米のγ－アミノ酪酸を富化させる製造方法としては、例えば、玄米を５～５０℃、好ましくは２０～４０℃の温水に適当な時間浸漬することにより発芽させ、この発芽した玄米を常圧下又は加圧下で蒸煮する方法が挙げられる。
また、水に浸漬する発芽方法では、栄養成分の流出や、菌の繁殖の恐れがあるため、水に浸漬せず、緩慢な加水により発芽させる方法でも良い。あらかじめ水分１０～１５％に調整した玄米を、水分２０～３０％の範囲となるように０．５～２．０質量％／ｈの加水速度で緩慢な加水を行い（加水工程）、次いでこの玄米をタンクに投入して通気条件下で２～１０時間の調質（テンパリング）を行い（調質工程）、玄米を発芽させた（発芽工程）後、１００℃の蒸気で５～３０分間蒸煮し（蒸煮工程）、さらに送風乾燥させる（乾燥工程）方法により、γ－アミノ酪酸が富化される。
さらに、あらかじめ水分１０～１５％に調整した玄米を、０．５～２．０質量％／ｈの加水速度で水分を１６～２０質量％になるまで加水し（加水工程）、さらに通気条件下で調質（テンパリング）を行い（調質・発芽工程）、玄米を発芽させた後、玄米の中心品温が４０～６０℃になるように加温設定し（加温工程）、９８～１００℃の蒸気で蒸煮し（蒸煮工程）、さらに乾燥させる（乾燥工程）方法により、米のγ－アミノ酪酸を富化しても良い。この方法を用いると乾燥時間の短縮が可能となる。
As a production method for enriching γ-aminobutyric acid in brown rice, for example, brown rice is germinated by immersing it in warm water at 5 to 50 ° C, preferably 20 to 40 ° C for an appropriate time, and the germinated brown rice is subjected to normal pressure. Alternatively, a method of steaming under pressure can be mentioned.
Further, in the germination method of immersing in water, since there is a risk of outflow of nutrient components and propagation of bacteria, a method of germinating by slow water addition without immersing in water may be used. Brown rice, which has been adjusted to a moisture content of 10 to 15% in advance, is slowly hydrated at a hydration rate of 0.5 to 2.0% by mass / h so that the moisture content is in the range of 20 to 30% (hydration step), and then this is performed. The brown rice is put into a tank and tempered for 2 to 10 hours under aeration conditions (tempering step), and after the brown rice is germinated (germinating step), it is steamed at 100 ° C for 5 to 30 minutes. The γ-aminobutyric acid is enriched by the method of simmering (steaming step) and further drying by blowing (drying step).
Further, brown rice adjusted to have a water content of 10 to 15% in advance is hydrated at a hydration rate of 0.5 to 2.0% by mass / h until the water content reaches 16 to 20% by mass (hydration step), and further, under aeration conditions. After tempering (tempering) and sprouting brown rice, the temperature of the core product of brown rice is set to 40-60 ° C (heating process), 98-100. The γ-aminobutyric acid of rice may be enriched by a method of steaming with steam at ° C (steaming step) and further drying (drying step). When this method is used, the drying time can be shortened.
これらの製造方法により、玄米に生物学的な作用が生じ、γ－アミノ酪酸が富化される。一般的な玄米１００ｇ中のγ－アミノ酪酸量は通常１～９ｍｇであり、γ－アミノ酪酸を富化すると、１０～３５ｍｇに増大する。また、巨大胚芽米の玄米中のγ－アミノ酪酸量は通常６～２０ｍｇであるが、γ－アミノ酪酸を富化すると、１０～４０ｍｇに増大する。 These production methods cause biological effects on brown rice and enrich γ-aminobutyric acid. The amount of γ-aminobutyric acid in 100 g of general brown rice is usually 1 to 9 mg, and when γ-aminobutyric acid is enriched, it increases to 10 to 35 mg. The amount of γ-aminobutyric acid in brown rice of giant germ rice is usually 6 to 20 mg, but when γ-aminobutyric acid is enriched, it increases to 10 to 40 mg.
巨大胚芽米を粉砕し、巨大胚芽米１０重量部以上１００重量部以下に対して、１００重量部以上１００００重量部以下の水を加え、１１０℃５分間加熱滅菌する。その後、１．０重量部以上１０重量部以下のアミラーゼを加えた後、１．０重量部以上１０重量部以下のサッカロミセス・ベローナを加え、１６時間以上４８時間以下発酵させる。さらに、１１０℃５分間加熱して殺菌し、発酵を停止させ、５℃３日間オリ引きを行った後、得られた発酵物をメンブランろ過し、発酵液を得る。 Giant germ rice is crushed, 100 parts by weight or more and 10,000 parts by weight or less of water is added to 10 parts by weight or more and 100 parts by weight or less of giant germ rice, and heat sterilized at 110 ° C. for 5 minutes. Then, after adding 1.0 part by weight or more and 10 parts by weight or less of amylase, 1.0 part by weight or more and 10 parts by weight or less of Saccharomyces verona is added, and fermentation is carried out for 16 hours or more and 48 hours or less. Further, it is sterilized by heating at 110 ° C. for 5 minutes, the fermentation is stopped, and the fermentation is carried out at 5 ° C. for 3 days, and then the obtained fermented product is subjected to membrane filtration to obtain a fermentation broth.
本発明の発酵に用いるサッカロミセス・ベローナ（Ｓａｃｃｈａｒｏｍｙｃｅｓ Ｖｅｒｏｎａｅ）は、アルコールを産生せず、乳酸を産生する酵母であり、セラミドを産生することも知られている。サッカロミセス・ベローナは樹液から分離された野性酵母であり、乳酸生産能が高いことが特長である。サッカロミセス・ベローナの増殖適温は２０～３５℃、好ましくは３０℃前後であり、室温に近い温度で発酵が可能である。サッカロミセス・ベローナはサッカロミセス・セレビシエ等の一般的に知られる他の酵母と比較して発酵特性に優れている。さらに、ベローナで発酵させた巨大胚芽米の発酵液に含まれる蒸発残分は、セレビシエと比較して倍量程度含まれるため、保湿性や肌なじみに優れた発酵液が得られる。 Saccharomyces Veronae used for fermentation of the present invention is a yeast that does not produce alcohol but produces lactic acid, and is also known to produce ceramide. Saccharomyces verona is a wild yeast isolated from sap and is characterized by its high lactic acid production capacity. The optimum temperature for growth of Saccharomyces verona is 20 to 35 ° C, preferably around 30 ° C, and fermentation is possible at a temperature close to room temperature. Saccharomyces verona has excellent fermentation properties compared to other commonly known yeasts such as Saccharomyces cerevisiae. Further, since the evaporation residue contained in the fermented liquid of giant germ rice fermented with Verona is contained in an amount of about twice as much as that of cerevisiae, a fermented liquid having excellent moisturizing properties and familiarity with the skin can be obtained.
本発明の発酵液は、そのまま皮膚外用剤として用いても良く、保湿性や抗菌性を持たせるために、１，３－ブタンジオール、１，２－ペンタンジオール、プロピレングリコール、ジプロピレングリコール等の多価アルコールやフェノキシエタノール、エチルヘキシルグリセリン等を添加して皮膚外用剤としても良い。また、化粧水、乳液、クリーム、ジェル等の保湿用皮膚外用剤に、保湿成分として配合しても良い。皮膚外用剤に配合する本発明の発酵液の配合量は、発酵液由来の蒸発残分が０．０５質量％以上の配合となることが好ましく、特に好ましくは、０．０５質量％以上６．０質量％以下である。 The fermented liquid of the present invention may be used as it is as an external preparation for skin, and in order to have moisturizing property and antibacterial property, 1,3-butanediol, 1,2-pentanediol, propylene glycol, dipropylene glycol and the like may be used. Polyhydric alcohol, phenoxyethanol, ethylhexylglycerin and the like may be added as an external preparation for the skin. Further, it may be blended as a moisturizing ingredient in a moisturizing external skin preparation such as a lotion, a milky lotion, a cream, or a gel. The amount of the fermented liquid of the present invention to be blended in the external preparation for skin is preferably 0.05% by mass or more, and particularly preferably 0.05% by mass or more. It is 0% by mass or less.
本発明の皮膚外用剤は化粧料、医薬部外品、医薬品を含むものであって、化粧水、乳液、クリーム、ジェル等の、溶液状、乳化物状、高分子ゲル状製剤とすることができる。また、泡状製剤、多層状製剤、スプレー製剤、不織布等に含浸させたシートあるいはゲルパック製剤であってもよい。 The external skin preparation of the present invention contains cosmetics, non-medicinal products, and pharmaceuticals, and may be a solution-like, emulsion-like, or high-molecular-weight gel-like preparation such as a lotion, a milky lotion, a cream, or a gel. can. Further, it may be a foam-like preparation, a multi-layered preparation, a spray preparation, a sheet or a gel pack preparation impregnated with a non-woven fabric or the like.
本発明の皮膚外用剤には、目的に応じて任意成分として保湿剤、界面活性剤、増粘剤、抗炎症剤、ビタミン類、抗酸化剤、血行促進剤、創傷治癒剤、抗菌性物質、皮膚賦活剤、常在菌コントロール剤、活性酸素消去剤、美白剤等の薬効成分を含有させることができる。 The external skin preparation of the present invention includes moisturizers, surfactants, thickeners, anti-inflammatory agents, vitamins, antioxidants, blood circulation promoters, wound healing agents, antibacterial substances, as optional components depending on the purpose. It can contain medicinal ingredients such as skin activators, indigenous bacteria control agents, active oxygen scavengers, and whitening agents.
薬効成分としては、従来、医薬品、医薬部外品、化粧品、衛生材料等で使用されていて、水中に溶解、または分散可能なものであれば特に限定されることなく使用することができる。具体的には、アシタバエキス、アボガドエキス、アマチャエキス、アルテアエキス、アルニカエキス、アンズエキス、アンズ核エキス、ウイキョウエキス、ウコンエキス、ウーロン茶エキス、エチナシ葉エキス、オウゴンエキス、オウバクエキス、オオムギエキス、オランダカラシエキス、オレンジエキス、海水乾燥物、加水分解エラスチン、加水分解コムギ末、加水分解シルク、カモミラエキス、カロットエキス、カワラヨモギエキス、甘草エキス、カルカデエキス、キウイエキス、キナエキス、キューカンバーエキス、グアノシン、クマザサエキス、クルミエキス、グレープフルーツエキス、クレマティスエキス、酵母エキス、ゴボウエキス、コンフリーエキス、コラーゲン、コケモモエキス、サイコエキス、サイタイ抽出液、サルビアエキス、サボンソウエキス、ササエキス、サンザシエキス、シイタケエキス、ジオウエキス、シコンエキス、シナノキエキス、シモツケソウエキス、ショウブ根エキス、シラカバエキス、スギナエキス、スイカズラエキス、セイヨウキズタエキス、セイヨウサンザシエキス、セイヨウニワトコエキス、セイヨウノコギリソウエキス、セイヨウハッカエキス、ゼニアオイエキス、センブリエキス、タイソウエキス、タイムエキス、チョウジエキス、チガヤエキス、チンピエキス、トウヒエキス、ドクダミエキス、トマトエキス、納豆エキス、ニンジンエキス、ノバラエキス、ハイビスカスエキス、バクモンドウエキス、パセリエキス、蜂蜜、パリエタリアエキス、ヒキオコシエキス、ビサボロール、フキタンポポエキス、フキノトウエキス、ブクリョウエキス、ブッチャーブルームエキス、ブドウエキス、プロポリス、ヘチマエキス、ペパーミントエキス、ボダイジュエキス、ホップエキス、マツエキス、マロニエエキス、ミズバショウエキス、ムクロジエキス、モモエキス、ヤグルマギクエキス、ユーカリエキス、ユズエキス、ヨモギエキス、ラベンダーエキス、リンゴエキス、レタスエキス、レモンエキス、レンゲソウエキス、ローズエキス、ローズマリーエキス、ローマカミツレエキス、ローヤルゼリーエキス等を挙げることができる。 The medicinal ingredient is conventionally used in pharmaceuticals, quasi-drugs, cosmetics, sanitary materials and the like, and can be used without particular limitation as long as it can be dissolved or dispersed in water. Specifically, Ashitaba extract, Avocado extract, Amacha extract, Artea extract, Arnica extract, Anzu extract, Anzu nucleus extract, Wikyo extract, Ukon extract, Oolong tea extract, Echinashi leaf extract, Ogon extract, Oubaku extract, Omugi extract, Netherlands Karashi extract, orange extract, dried seawater, hydrolyzed elastin, hydrolyzed wheat powder, hydrolyzed silk, chamomile extract, carrot extract, kawarayomogi extract, licorice extract, kalkade extract, kiwi extract, kina extract, cucumber extract, guanosine, kumazasa extract , Walnut extract, Grapefruit extract, Clematis extract, Yeast extract, Gobo extract, Confree extract, Collagen, Kokemomo extract, Psycho extract, Saitai extract, Salvia extract, Sabonsou extract, Sasa extract, Sanzashi extract, Shiitake extract, Jio extract, Shikon extract , Shinanoki extract, Shimotsukesou extract, Shobu root extract, Shirakaba extract, Sugina extract, Watermelon extract, Seiyoukizuta extract, Seiyousanzashi extract, Seiyouniwatoko extract, Seiyounokogirisou extract, Seiyouhakka extract, Zeniaoi extract, Senburi extract, Taiso extract, Thyme Extract, Chouji extract, Chigaya extract, Chinpi extract, Tohi extract, Dokudami extract, Tomato extract, Natto extract, Carrot extract, Novara extract, Hibiscus extract, Bakumondou extract, Parsley extract, Honey, Parietaria extract, Hikiokoshi extract, Visabolol, Fukitanpopo extract , Fukinoto extract, Bukuryo extract, Butcher bloom extract, Grape extract, Propolis, Hechima extract, Peppermint extract, Bodaiju extract, Hop extract, Pine extract, Maronie extract, Mizubasho extract, Mukuroji extract, Peach extract, Yagurumagiku extract, Eucalyptus extract, Yuzu extract, Yomogi Examples thereof include extract, lavender extract, apple extract, lettuce extract, lemon extract, lotus soybean extract, rose extract, rosemary extract, Roman chamomile extract, royal jelly extract and the like.
また、アミノ酸、尿素、ピロリドンカルボン酸ナトリウム、ベタイン、ホエイ、トリメチルグリシン等の保湿剤；スフィンゴ脂質、セラミド、コレステロール、コレステロール誘導体、リン脂質等の油性成分；ε－アミノカプロン酸、グリチルリチン酸、β－グリチルレチン酸、塩化リゾチーム、グアイアズレン、ヒドロコルチゾン等の抗炎症剤；ビタミンＡ，Ｂ２，Ｂ６，Ｄ，Ｅ、パントテン酸カルシウム、ビオチン、ニコチン酸アミド等のビタミン類；トコフェロール、カロチノイド、フラボノイド、タンニン、リグナン、サポニン等の抗酸化剤；γ－オリザノール、ビタミンＥ誘導体等の血行促進剤；レチノール、レチノール誘導体等の創傷治癒剤；デオキシリボ核酸、コンドロイチン硫酸ナトリウム、コラーゲン、エラスチン、キチン、キトサン、加水分解卵殻膜等の生体高分子；アラントイン、ジイソプロピルアミンジクロロアセテート、４－アミノメチルシクロヘキサンカルボン酸等の活性成分；セファランチン、トウガラシチンキ、ヒノキチオール、ヨウ化ニンニクエキス、塩酸ピリドキシン、ｄｌ－α－トコフェロール、酢酸ｄｌ－α－トコフェロール、ニコチン酸、ニコチン酸誘導体、Ｄ－パントテニルアルコール、アセチルパントテニルエチルエーテル、ビオチン、アラントイン、イソプロピルメチルフェノール、エストラジオール、エチニルエステラジオール、塩化カルプロニウム、塩化ベンザルコニウム、塩酸ジフェンヒドラミン、タカナール、カンフル、サリチル酸、ノニル酸バニリルアミド、ノナン酸バニリルアミド、ピロクトンオラミン、ペンタデカン酸グリセリル、モノニトログアヤコール、レゾルシン、γ－アミノ酪酸、塩化ベンゼトニウム、塩酸メキシレチン、オーキシン、女性ホルモン、カンタリスチンキ、シクロスポリン、ヒドロコルチゾン、モノステアリン酸ポリオキシエチレンソルビタン等も挙げられる。 Moisturizing agents such as amino acids, urea, sodium pyrrolidone carboxylate, betaine, whey, trimethylglycine; oily components such as sphingolipid, ceramide, cholesterol, cholesterol derivatives, phospholipids; ε-aminocaproic acid, glycyrrhizinic acid, β-glycyrrhetin Anti-inflammatory agents such as acids, lysozyme chloride, guaiazulene, hydrocortisone; vitamins such as vitamins A, B2, B6, D, E, calcium pantothenate, biotin, nicotinic acid amide; tocopherols, carotinoids, flavonoids, tannins, lignans, saponins Antioxidants such as; blood circulation promoters such as γ-orizanol and vitamin E derivatives; wound healing agents such as retinol and retinol derivatives; Biopolymers; Active ingredients such as allantin, diisopropylamine dichloroacetate, 4-aminomethylcyclohexanecarboxylic acid; cepharanthin, togarashitinki, hinokithiol, garlic iodide extract, pyridoxin hydrochloride, dl-α-tocopherol, dl-α-tocopherol acetate , Nicotinic acid, nicotinic acid derivative, D-pantothenyl alcohol, acetylpantothenyl ethyl ether, biotin, allantin, isopropylmethylphenol, estradiol, ethynylesteradiol, carpronium chloride, benzalkonium chloride, diphenhydramine hydrochloride, takanal, camphor, salicylic acid , Nonylic acid vanillylamide, nonanoic acid vanillylamide, pyrocton olamine, glyceryl pentadecanoate, mononitroguanacol, resorcin, γ-aminobutyric acid, benzethonium chloride, mexiretin hydrochloride, auxin, female hormone, cantalistinki, cyclosporin, hydrocortisone, monosteare Polyoxyethylene sorbitan acid and the like can also be mentioned.
［玄米のγ－アミノ酪酸富化］
巨大胚芽米玄米（金のいぶき）、玄米（ななつぼし（品種登録番号第１２２７２号））のそれぞれについて、下記方法によりアミノ酪酸の富化を行った。
あらかじめ水分１４％前後に調整した玄米を用い、これに水分２０～３０％の範囲となるように緩慢な加水を行った。この緩慢な加水処理は胴割れを生じさせないように、徐々に行った。具体的には、横形ドラム内にて玄米を撹拌しながら、ドラム内側に設置された２流体式噴霧ノズルによって、水が垂れ落ちないようにして加水した。水温は水道水の温度で、ｐＨ調整は行なわなかった。ノズルからの噴霧は、水が玄米から垂れ落ちないように霧状の水滴として玄米の表面に付着させた。玄米は撹拌されながらこの霧状の水滴に接触することによって均一に加水されるようにした。加水に使用する水としては、水道水を用いた。
加水終了後はタンクに移し換えて調質（テンパリング）を行った。このテンパリング時の最適環境温度は１６～２４℃とし、タンク内に外気を取り入れて換気を行った。一連の工程は２０℃程度の室温で行い、テンパリング終了後は玄米を、蒸気処理した。
蒸気処理は、連続蒸米機を用いて２ｋｇ／ｈ、１００℃の蒸気中にて所定時間蒸煮することにより行った。さらに、この蒸煮終了後の玄米を常温の送風温度で乾燥し、水分約１５％のγ－アミノ酪酸が富化された玄米を得た。
γ－アミノ酪酸が富化された玄米に含まれるγ－アミノ酪酸の濃度は、巨大胚芽米玄米（金のいぶき）が約１９～３６ｍｇ／１００ｇ、通常の玄米（ななつぼし）が約１２～１８ｍｇ／１００ｇであった。
[Gamma-aminobutyric acid enrichment of brown rice]
Aminobutyric acid was enriched for each of the giant germ rice brown rice (Kin no Ibuki) and brown rice (Nanatsuboshi (variety registration number 12272)) by the following method.
Brown rice, which had been adjusted to a moisture content of about 14% in advance, was used and slowly hydrated so that the moisture content was in the range of 20 to 30%. This slow water treatment was carried out gradually so as not to cause cracking of the trunk. Specifically, while stirring brown rice in the horizontal drum, water was added by a two-fluid spray nozzle installed inside the drum to prevent water from dripping. The water temperature was the temperature of tap water, and the pH was not adjusted. The spray from the nozzle adhered to the surface of the brown rice as mist-like water droplets so that the water did not drip from the brown rice. The brown rice was made to be uniformly hydrated by contacting with the mist-like water droplets while being stirred. Tap water was used as the water used for watering.
After the addition of water was completed, the mixture was transferred to a tank and tempered. The optimum environmental temperature during this tempering was set to 16 to 24 ° C., and outside air was taken into the tank for ventilation. The series of steps was carried out at room temperature of about 20 ° C., and after the tempering was completed, the brown rice was steam-treated.
The steam treatment was carried out by steaming in steam at 100 ° C. at 2 kg / h for a predetermined time using a continuous rice steamer. Further, the brown rice after the completion of the steaming was dried at a normal air temperature to obtain brown rice enriched with γ-aminobutyric acid having a water content of about 15%.
The concentration of γ-aminobutyric acid contained in brown rice enriched with γ-aminobutyric acid is about 19 to 36 mg / 100 g for giant germinated brown rice (Kin no Ibuki) and about 12 for normal brown rice (Nanatsuboshi). It was ~ 18 mg / 100 g.
[発酵液の製造]
得られたγ－アミノ酪酸が富化された巨大胚芽米玄米を粉砕し、γ－アミノ酪酸が富化された巨大胚芽米玄米１０重量部に対して、１０００重量部の水を加え、１１０℃５分間加熱滅菌した。その後、１．０重量部のアミラーゼと１．０重量部のサッカロミセス・ベローナを加え、３０℃に加温して、１６時間発酵させた。その後、１１０℃で加熱して殺菌し、発酵を停止した。得られた発酵物をろ過し、発酵液（以下、巨大胚芽米玄米発酵液という。）を得た。
γ－アミノ酪酸が富化された巨大胚芽米玄米のかわりに一般的な精白米（あきたこまち）及びγ－アミノ酪酸が富化された玄米（ななつぼし）を用いて同様に発酵液（以下、それぞれ白米発酵液及び玄米発酵液という。）を得て、比較例とした。
[Manufacturing of fermented liquid]
Giant germinated brown rice enriched with γ-aminobutyric acid was crushed, and 1000 parts by weight of water was added to 10 parts by weight of giant germinated brown rice enriched with γ-aminobutyric acid at 110 ° C. It was heat sterilized for 5 minutes. Then, 1.0 part by weight of amylase and 1.0 part by weight of Saccharomyces verona were added, heated to 30 ° C., and fermented for 16 hours. Then, it was sterilized by heating at 110 ° C. to stop fermentation. The obtained fermented product was filtered to obtain a fermented liquid (hereinafter referred to as giant germ rice brown rice fermented liquid).
Giant germinated brown rice enriched with γ-aminobutyric acid Instead of brown rice, general polished rice (Akitakomachi) and brown rice enriched with γ-aminobutyric acid (Nanatsuboshi) are used in the same fermented liquid (hereinafter referred to as fermented rice). , White rice fermented liquid and brown rice fermented liquid, respectively) were obtained and used as comparative examples.
[アミノ酸分析］
白米発酵液、玄米発酵液及び巨大胚芽米玄米発酵液約４ｇを精密に採取し、０．１Ｎ塩酸溶液で５ｍＬへ定容した。この液を０．４５μｍメンブランフィルターでろ過した液を試料溶液とした。また、別にアミノ酸標準品を適宜０．０２Ｎ塩酸溶液で希釈し、０．４５μｍメンブランフィルターでろ過した液を標準溶液とした。高速アミノ酸分析計（株式会社日立ハイテクサイエンス製、装置名：Ｌ－８９００形）を用いて、全アミノ酸濃度、γ－アミノ酪酸濃度の測定を行った。結果を図１、２に示す。
[Amino acid analysis]
Approximately 4 g of white rice fermented liquid, brown rice fermented liquid and giant germ rice brown rice fermented liquid were precisely collected and bottled to 5 mL with 0.1N hydrochloric acid solution. The solution obtained by filtering this solution with a 0.45 μm membrane filter was used as a sample solution. Separately, the amino acid standard product was appropriately diluted with a 0.02N hydrochloric acid solution, and the solution filtered through a 0.45 μm membrane filter was used as the standard solution. A high-speed amino acid analyzer (manufactured by Hitachi High-Tech Science Co., Ltd., device name: L-8900 type) was used to measure the total amino acid concentration and the γ-aminobutyric acid concentration. The results are shown in FIGS. 1 and 2.
白米発酵液、玄米発酵液、巨大胚芽米玄米発酵液の全アミノ酸濃度は、それぞれ０．６０ｍｇ／１００ｇ、１．２４ｍｇ／１００ｇ、１．６３ｍｇ／１００ｇであり、γ－アミノ酪酸の濃度はそれぞれ０．０５ｍｇ／１００ｇ、０．０８ｍｇ／１００ｇ、０．６７ｍｇ／１００ｇであった。
巨大胚芽米玄米発酵液は、白米発酵液及び玄米発酵液に比べて、アミノ酸含量が顕著に多いことが確かめられた。特に、γ－アミノ酪酸は、白米発酵液の１３．４倍、玄米発酵液の８．４倍も含まれていた。巨大胚芽米玄米発酵液中のアミノ酸が多いことは、巨大胚芽米玄米発酵液の保湿性が高い一つの要因であると考えられる。また、アミノ酸が多いことは、発酵処理に有利である。
The total amino acid concentrations of the white rice fermented liquid, the brown rice fermented liquid, and the giant germ rice brown rice fermented liquid were 0.60 mg / 100 g, 1.24 mg / 100 g, and 1.63 mg / 100 g, respectively, and the concentration of γ-aminobutyric acid was 0, respectively. It was 0.05 mg / 100 g, 0.08 mg / 100 g, and 0.67 mg / 100 g.
It was confirmed that the giant germ rice brown rice fermented liquid had a significantly higher amino acid content than the white rice fermented liquid and the brown rice fermented liquid. In particular, γ-aminobutyric acid was contained 13.4 times as much as the fermented white rice liquid and 8.4 times as much as the fermented brown rice liquid. The large amount of amino acids in the fermented liquid of giant germ rice brown rice is considered to be one of the factors for the high moisturizing property of the fermented liquid of giant germ rice brown rice. In addition, a large amount of amino acids is advantageous for fermentation treatment.
[肌なじみ試験]
試料（精製水、玄米発酵液、巨大胚芽米玄米発酵液）の、肌へのなじみを比較した。機器は、ポータブル接触角計（協和界面科学株式会社製、装置名：ＰＣＡ－１）を用いた。
試料を０．７ｍＬ注射筒に充填し、上腕内側部に１ショット１μＬの試料を滴下し、液滴法にて測定を行った。１０００ｍｓの接触角Ｃ．Ａ．（°）をｎ＝５で測定し、θ／２法で平均値として求めた。結果を図３に示す。
精製水の１０００ｍｓの接触角は１００．９°、玄米発酵液は７５．５°であるのに対して、巨大胚芽米玄米発酵液は６１．５°であり、皮膚に垂らした瞬間に液が広がることが示唆された。すなわち、巨大胚芽米玄米発酵液は顕著な肌なじみ効果を示した。
[Skin familiarity test]
The familiarity of the samples (purified water, brown rice fermented liquid, giant germ rice brown rice fermented liquid) to the skin was compared. The device used was a portable contact angle meter (manufactured by Kyowa Interface Science Co., Ltd., device name: PCA-1).
The sample was filled in a 0.7 mL syringe, 1 μL of the sample was dropped on the medial side of the upper arm, and the measurement was performed by the sessile drop method. Contact angle of 1000 ms C.I. A. (°) was measured at n = 5, and was obtained as an average value by the θ / 2 method. The results are shown in FIG.
The contact angle of 1000 ms of purified water is 100.9 ° and that of brown rice fermented liquid is 75.5 °, whereas that of giant germ rice brown rice fermented liquid is 61.5 °. It was suggested that it would spread. That is, the giant germ rice brown rice fermented liquid showed a remarkable skin-adapting effect.
[γ－アミノ酪酸富化の効果確認］
γ－アミノ酪酸の富化を行わない以外は、上記と同様にして巨大胚芽米玄米（金のいぶき）の発酵液を得た。以下、γ－アミノ酪酸を富化した巨大胚芽米玄米発酵液を発酵液（富化あり）、γ－アミノ酪酸を富化しない巨大胚芽米玄米発酵液を発酵液（富化なし）とする。
[Confirmation of the effect of γ-aminobutyric acid enrichment]
A fermented liquid of giant germinated brown rice (Kin no Ibuki) was obtained in the same manner as above except that γ-aminobutyric acid was not enriched. Hereinafter, the fermented liquid of giant germ rice brown rice enriched with γ-aminobutyric acid is referred to as a fermented liquid (with enrichment), and the fermented liquid of giant germ rice brown rice not enriched with γ-aminobutyric acid is referred to as a fermented liquid (without enrichment).
[アミノ酸分析］
発酵液（富化あり）、発酵液（富化なし）をそれぞれ約４ｇメスフラスコに精密に量り、０．１Ｎ塩酸溶液で５ｍＬへ定容した。この液を０．４５μｍメンブランフィルターでろ過した液を試料溶液とした。別に、アミノ酸混合標準品Ｈ型０．５ｍＬを同様に０．１Ｎ塩酸溶液で５ｍＬへ定容し、０．４５μｍメンブランフィルターでろ過し、標準溶液とした。測定は、超高速液体クロマトグラフ（株式会社島津製作所、装置名：Ｎｅｘｅｒａ Ｘ２）にて行った。γ－アミノ酪酸の富化の有無で、全アミノ酸含量とγ－アミノ酪酸含量の比率を求めた。
[Amino acid analysis]
The fermented liquid (with enrichment) and the fermented liquid (without enrichment) were each precisely weighed in a volumetric flask of about 4 g, and the volume was adjusted to 5 mL with a 0.1N hydrochloric acid solution. The solution obtained by filtering this solution with a 0.45 μm membrane filter was used as a sample solution. Separately, 0.5 mL of the amino acid mixed standard H type was similarly adjusted to 5 mL with a 0.1 N hydrochloric acid solution and filtered through a 0.45 μm membrane filter to prepare a standard solution. The measurement was performed by an ultra-high performance liquid chromatograph (Shimadzu Corporation, device name: Nexus X2). The ratio of the total amino acid content to the γ-aminobutyric acid content was determined based on the presence or absence of enrichment of γ-aminobutyric acid.
結果、全アミノ酸含量の比率は、発酵液（富化あり）：発酵液（富化なし）＝１．００：１．０２、γ－アミノ酪酸含量の比率は、発酵液（富化あり）：発酵液（富化なし）＝１．０：１．０であった。
すなわち、巨大胚芽米玄米の発酵液中の全アミノ酸含量とγ－アミノ酪酸含量は、巨大胚芽米玄米のγ－アミノ酪酸の富化の有無に関わらないことが確認できた。
As a result, the ratio of total amino acid content was fermented liquor (with enrichment): fermented liquor (without enrichment) = 1.00: 1.02, and the ratio of γ-aminobutyric acid content was fermented liquor (with enrichment) :. Fermentation liquid (without enrichment) = 1.0: 1.0.
That is, it was confirmed that the total amino acid content and the γ-aminobutyric acid content in the fermented liquid of the giant germ rice brown rice did not depend on the presence or absence of the enrichment of γ-aminobutyric acid in the giant germ rice brown rice.
また、発酵液（富化あり）、発酵液（富化なし）の接触角を上記と同様の方法にて測定した結果、接触角の差は、４．０°未満であり、差は確認できなかった。
すなわち、巨大胚芽米玄米発酵液は、γ－アミノ酪酸の富化の有無に関わらず、顕著な肌なじみ性を備えることが確認できた。
Further, as a result of measuring the contact angles of the fermented liquid (with enrichment) and the fermented liquid (without enrichment) by the same method as above, the difference in contact angles was less than 4.0 °, and the difference could be confirmed. There wasn't.
That is, it was confirmed that the giant germ rice brown rice fermented liquid had remarkable skin compatibility regardless of the presence or absence of enrichment of γ-aminobutyric acid.
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| JP2000354463A (en) | 1999-06-16 | 2000-12-26 | Natl Food Res Inst | Rice with huge germ and improvement of its quality |
| JP2016123332A (en) | 2014-12-26 | 2016-07-11 | 亀田製菓株式会社 | Baked confectionery |
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| JP2000354463A (en) | 1999-06-16 | 2000-12-26 | Natl Food Res Inst | Rice with huge germ and improvement of its quality |
| JP2016123332A (en) | 2014-12-26 | 2016-07-11 | 亀田製菓株式会社 | Baked confectionery |
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