JPS632933B2 - - Google Patents
Info
- Publication number
- JPS632933B2 JPS632933B2 JP60093098A JP9309885A JPS632933B2 JP S632933 B2 JPS632933 B2 JP S632933B2 JP 60093098 A JP60093098 A JP 60093098A JP 9309885 A JP9309885 A JP 9309885A JP S632933 B2 JPS632933 B2 JP S632933B2
- Authority
- JP
- Japan
- Prior art keywords
- wine
- bath
- baths
- lees
- solid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000013040 bath agent Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 238000011514 vinification Methods 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 description 20
- 230000000694 effects Effects 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 239000000654 additive Substances 0.000 description 7
- 235000019441 ethanol Nutrition 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 239000010802 sludge Substances 0.000 description 6
- 230000004151 fermentation Effects 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 206010020751 Hypersensitivity Diseases 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 208000026935 allergic disease Diseases 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 230000009610 hypersensitivity Effects 0.000 description 2
- 239000002440 industrial waste Substances 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000546 pharmaceutical excipient Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 239000000344 soap Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- QTWJRLJHJPIABL-UHFFFAOYSA-N 2-methylphenol;3-methylphenol;4-methylphenol Chemical compound CC1=CC=C(O)C=C1.CC1=CC=CC(O)=C1.CC1=CC=CC=C1O QTWJRLJHJPIABL-UHFFFAOYSA-N 0.000 description 1
- 208000035404 Autolysis Diseases 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000010632 citronella oil Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 229930003836 cresol Natural products 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000010842 industrial wastewater Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L magnesium sulphate Substances [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000005059 solid analysis Methods 0.000 description 1
- 239000013041 solid bath agent Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Classifications
-
- 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
- A61Q19/10—Washing or bathing preparations
-
- 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
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- General Health & Medical Sciences (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Engineering & Computer Science (AREA)
- Dermatology (AREA)
- Cosmetics (AREA)
Description
【発明の詳細な説明】
産業上の利用分野
この発明は、ワインの醸造工程中に引き出され
る（除去される）オリ（澱）そのものからなる浴
剤、またはオリを含有する浴剤に関するものであ
る。[Detailed Description of the Invention] Industrial Application Field This invention relates to a bath agent made of lees (lees) itself drawn out (removed) during the winemaking process, or a bath agent containing lees. .
従来の技術
浴剤を投入した浴湯は昔から薬湯または薬ぶろ
ともいわれ、カラシぶろ、イオウぶろ、糖ぶろ、
芳香浴、潮湯等が著名である。この他にも種々の
生薬、またはこれらの煎剤を投入した治療効果を
有する薬湯も多数知られている。更に最近は、生
活洋式の西洋化に伴つて美容効果を目的とした牛
乳風呂、ワイン風呂等が賞用されるようになつて
きた。Conventional technology Baths containing bath salts have been called medicinal baths or medicinal baths since ancient times, and include mustard baths, sulfur baths, sugar baths, and sulfur baths.
It is famous for its aromatic baths and sea baths. In addition to these, there are also many medicinal baths containing various herbal medicines or decoctions thereof that have therapeutic effects. Furthermore, recently, with the westernization of lifestyles, milk baths, wine baths, etc. have become popular for their beauty effects.
発明が解決しようとする問題点及び手段
ワインは以前から食欲増進、強壮効果を有する
薬用として、日本薬局方に掲載されているもので
あり、人体に対して保健効果を有する飲料として
定評がある。しかしながら、ワインそのものを浴
剤に使用すると、ワインはアルコール濃度は高い
ものの、他の成分濃度は稀薄なので、ワインを多
量に用いなければならず、従つてコストが高くな
り過ぎ、またアルコール過敏症の人には適用でき
ない欠点があつた。Problems and Means to be Solved by the Invention Wine has long been listed in the Japanese Pharmacopoeia as a medicinal product that has appetite-stimulating and tonic effects, and has a good reputation as a drink that has health effects on the human body. However, if wine itself is used as a bath additive, although wine has a high alcohol concentration, other ingredients are diluted, so a large amount of wine must be used, resulting in excessive costs and the risk of alcohol sensitivity. It had a drawback that it could not be applied to humans.
発明者等は従来から美肌効果の優れた浴剤の研
究を続けてきたところ、ワイン醸造工程中にワイ
ンから不用廃棄物として取り除かれるオリ（澱）
の中にはワインそのものよりも人肌の美容と健康
に有効な成分が多量に含まれていることを知り、
本発明を完成した。 The inventors have been researching bath additives with excellent skin-beautifying effects, and discovered that lees, which are removed from wine as unnecessary waste during the wine-making process, were discovered.
I learned that wine contains more ingredients that are more effective for the beauty and health of human skin than the wine itself.
The invention has been completed.
すなわち、この発明はワイン醸造工程中で引き
出されるオリそのものからなる浴剤、またはこれ
に他の有効成分を添加した浴剤を提供することに
よつて、オリの中に豊富に含まれる人体に有効な
有機、無機の成分を人の美容と健康に役立たせる
ことを目的として開発したものである。 That is, the present invention provides a bath agent made from the lees itself drawn out during the winemaking process, or a bath agent to which other active ingredients are added. It was developed with the aim of making organic and inorganic ingredients useful for human beauty and health.
この発明に使用するオリ（澱）とは、ワインの
製造工程中に発生するぶどう果実の搾汁カス（果
皮、種）ではなく、赤ワイン（Red wine）にあ
つては、前発酵終了後、搾汁し、果皮、種等を除
去した後の後発酵の工程中に生ずる沈澱をいい、
また、白ワイン（White wine）にあつては、発
酵工程中に生ずる沈澱をいう（白ワインは通常発
酵前にぶどう果実を搾汁して、果皮、種等を除去
してから酵母を添加して発酵を開始する）。この
オリは主としてワインの発酵（アルコール生成）
に関与した酵母の菌体（Saccharomyces
cerviciae）であるが、大部分のアルコールが生
成した後の熟成工程中に酵母が大量に存在する
と、ワインの風味を損なうので、ワイン本体から
引き出され（除去され）るものである。従来、こ
のオリは、産業廃水の処理槽から発生する活性汚
泥（スラツジ）と同様、放置すれば腐敗して悪臭
を発生するので処分に困り、多額の費用をかけて
焼却等の措置を講じなければならなかつた。従つ
てこの発明は、産業廃棄物を有効に利用するとい
う効用を有するものである。 The lees used in this invention are not the squeezed residue (skins, seeds) of grapes that are generated during the wine manufacturing process, but in the case of red wine, they are squeezed after the pre-fermentation is completed. Refers to the precipitate that occurs during the post-fermentation process after juicing, removing the skin, seeds, etc.
In addition, in the case of white wine, it refers to the sediment that occurs during the fermentation process (white wine is usually made by squeezing the grapes before fermentation, removing the skins, seeds, etc., and then adding yeast. (start fermentation). This oli is mainly used for wine fermentation (alcohol production)
Saccharomyces
cerviciae), but if yeast is present in large quantities during the aging process after most of the alcohol has been produced, it impairs the flavor of the wine, so it is drawn out (removed) from the wine itself. Conventionally, this sludge, like the activated sludge generated from industrial wastewater treatment tanks, rots and produces a foul odor if left unattended, making it difficult to dispose of and requiring measures such as incineration at great expense. It was impossible. Therefore, this invention has the effect of effectively utilizing industrial waste.
ワイン製造工程中から引き出される上記のオリ
は通常は泥状物であり、静置すると固形物が下に
沈み、上部は透明な液体（引き出した直後はワイ
ン）となる。固形物と液体との比率は、約８：２
である。マスカツト・ベリーＡ果実を原料とした
赤ワインの後発酵工程終了後に引き出したオリの
液部及び固形物の各々の化学分析の結果（一例）
は次のとおりである。 The above-mentioned sludge that is pulled out during the wine-making process is usually a muddy substance, and when it is left to stand still, the solid substance sinks to the bottom, and the top becomes a transparent liquid (immediately after being drawn out, it is wine). The ratio of solids to liquid is approximately 8:2
It is. Results of chemical analysis of the liquid part and solid matter of the lees extracted after the post-fermentation process of red wine made from Muscat Berry A fruit (one example)
is as follows.
＜液部の分析結果＞
エチルアルコール 10％
水 分 86.6 ％
糖 質 ３％
灰 分 0.4 ％
カルシウム 10mg
リ ン 13mg
鉄 0.7 mg
ナトリウム ５mg
ビタミンB2 0.03 mg
この液部はワイン中から引き出した直後はワイ
ンそのものであるが、時間が経過するにつれて、
固形物中の酵母が自己消化（Autolysis）するの
で、酵母の菌体の構成成分が分解して溶出する。
その結果、人体に有効な窒素成分である蛋白質、
ペプタイド、アミノ酸等やカルシウム、燐、鉄等
の無機成分が著しく増加するのである。<Analysis results of the liquid part> Ethyl alcohol 10% Water 86.6% Carbohydrates 3% Ash 0.4% Calcium 10 mg Phosphorus 13 mg Iron 0.7 mg Sodium 5 mg Vitamin B 2 0.03 mg This liquid part is the same as the wine immediately after being extracted from the wine. However, as time passes,
Since the yeast in the solid material undergoes autolysis, constituent components of the yeast cells are decomposed and eluted.
As a result, proteins, which are effective nitrogen components for the human body,
Peptides, amino acids, etc., and inorganic components such as calcium, phosphorus, iron, etc. increase significantly.
＜固形物の分析結果＞
水 分 73.2 ％
蛋白質（係数6.25） ８％
糖 質 14％
粗繊維 ２％
灰 分 2.8 ％
カルシウム 13mg
燐 350mg
鉄 ４mg
ナトリウム 12mg
ビタミンB1 0.5 mg
ビタミンB2 1.2 mg
ナイアシン ８mg
次に、このオリ（泥状物）を官能検査をしてみ
ると、ワインフレーバーが非常に強く、すばらし
い芳香性があり、また呈味はワインに比較してア
ミノ酸系の旨味、クエン酸系、酒石酸系の酸味、
アミノ酸及び糖質系の甘味、タンニン系の渋味が
いずれも濃厚で、ボデイ感がきわめて強く、爽快
感も有していた。<Solid analysis results> Moisture 73.2% Protein (coefficient 6.25) 8% Carbohydrates 14% Crude fiber 2% Ash 2.8% Calcium 13 mg Phosphorus 350 mg Iron 4 mg Sodium 12 mg Vitamin B 1 0.5 mg Vitamin B 2 1.2 mg Niacin 8 mg Next, a sensory test of this sludge (sludge) revealed that it had a very strong wine flavor and wonderful aroma, and compared to wine, the taste was more amino acid-based, citric acid-based, and more aromatic. tartaric sourness,
It had a rich sweet taste from amino acids and carbohydrates, and astringent taste from tannins, an extremely strong body feeling, and a refreshing feeling.
実施例 １
前記マスカツト・ベリー・Ａを原料としたワイ
ン中のオリを引き出し、ビン詰して10日間室温に
保持して熟成した。このビンの内容物をよく振ト
ウし、液部と固形物をよく混合した泥状物を、浴
湯100当り約５ml添加して撹拌した。この浴湯
はワインフレーバーが強く好ましい芳香性があ
り、湯冷防止効果が顕著であつた。Example 1 The wine made from Muscat Berry A was drained, bottled, and aged at room temperature for 10 days. The contents of this bottle were thoroughly shaken, and about 5 ml of slurry, which was a well-mixed mixture of liquid and solid matter, was added per 100 ml of bath water and stirred. This bath water had a strong wine flavor and a pleasant aroma, and had a remarkable effect on preventing the water from cooling.
実施例 ２
実施例１のオリを密閉容器に入れて10日間、37
℃に保持してオリ中の酵母の自己消化を十分に行
なつた後、よく撹拌したオリ３部に対し無水ボウ
シヨウ（Na2SO4）５部を添加し、十分混合した
後、３日間室温に放置して全体を固化させ、固形
の浴剤を造つた。この固形浴剤は、実施例１と同
様の効果を有すると共に、ボウシヨウの性質と調
和して肌をしつとりさせる効果が有り、かつ保存
性に優れていた。Example 2 The ori from Example 1 was placed in a sealed container for 10 days, 37
After keeping the yeast in the cage at ℃ for sufficient self-digestion, add 5 parts of anhydrous rice flour (Na 2 SO 4 ) to 3 parts of the well-stirred cage, mix well, and leave at room temperature for 3 days. The whole mixture was left to solidify, creating a solid bath additive. This solid bath agent had the same effect as Example 1, had the effect of moisturizing the skin in harmony with the properties of the bath salt, and had excellent preservability.
また、前記ボウシヨウの他に、クレゾール石鹸
液0.05％、シトロネラ油0.1％を加えた固形浴剤
は、実施例１と同様な効果に加えて浴湯静菌効果
があつた。 In addition, a solid bath additive containing 0.05% cresol soap and 0.1% citronella oil in addition to the above-mentioned soap had the same effect as in Example 1, as well as a bathwater bacteriostatic effect.
実施例 ３
実施例２の自己消化を行なつたオリ３部にボウ
シヨウ１部、デキストリンマルトース（DE10以
下）１部を賦型剤として添加し、スプレイドライ
ヤー（Spray dryer）で乾燥して粉末とした。こ
の粉末浴剤は、実施例１の浴剤と同様の効果を有
すると共に、アルコール過敏症の人に適用しても
何ら問題がなく、１年間常温に保存しても効果に
全く変化がなかつた。Example 3 To 3 parts of the autolysed sludge of Example 2, 1 part of cornstarch and 1 part of dextrin maltose (DE 10 or less) were added as excipients, and the mixture was dried with a spray dryer to form a powder. . This powdered bath additive had the same effect as the bath additive of Example 1, caused no problems when applied to people with alcohol hypersensitivity, and showed no change in effectiveness even after being stored at room temperature for one year. .
実施例 ４
実施例３のデキストリンマルトースに替えてサ
イクロデキストリン、またはサイクロデキストリ
ン含有水飴（固形分として１部）を賦型剤として
添加し、同様に浴剤を造つた。この浴剤は、実施
例１と同様の効果を有すると共に、特にワインフ
レーバーが変化せず、長期間安定に保持されてい
た。Example 4 In place of the dextrin maltose in Example 3, cyclodextrin or cyclodextrin-containing starch syrup (1 part as solid content) was added as an excipient to prepare a bath agent in the same manner. This bath agent had the same effects as Example 1, and the wine flavor did not particularly change and was stably maintained for a long period of time.
発明の効果
以上のように、この発明に係る浴剤はワイン特
有の芳香、美肌効果、湯冷防止効果等を有すると
共に、アルコール過敏症の人にも適用でき、また
産業廃棄物の有効利用にも貢献するものである。Effects of the Invention As described above, the bath additive according to the present invention has a wine-like aroma, a beautifying effect, an effect of preventing hot water from cooling, etc., and can also be applied to people with alcohol hypersensitivity, and can be used effectively to utilize industrial waste. It also makes a contribution.
Claims (1)
（澱）を含有することを特徴とする浴剤。1. A bath agent characterized by containing lees extracted during the winemaking process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60093098A JPS61251614A (en) | 1985-04-30 | 1985-04-30 | Bath agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60093098A JPS61251614A (en) | 1985-04-30 | 1985-04-30 | Bath agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61251614A JPS61251614A (en) | 1986-11-08 |
| JPS632933B2 true JPS632933B2 (en) | 1988-01-21 |
Family
ID=14073042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60093098A Granted JPS61251614A (en) | 1985-04-30 | 1985-04-30 | Bath agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61251614A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02157753A (en) * | 1988-12-09 | 1990-06-18 | Konica Corp | Color image forming method |
| JPH02157750A (en) * | 1988-12-09 | 1990-06-18 | Konica Corp | Color image forming device |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2802812B1 (en) * | 1999-12-22 | 2002-08-23 | Serobiologiques Lab Sa | USE OF RESIDUES FROM THE MANUFACTURE OF WINE FOR THE MANUFACTURE OF COSMETIC AND / OR PHARMACEUTICAL PREPARATIONS. |
-
1985
- 1985-04-30 JP JP60093098A patent/JPS61251614A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02157753A (en) * | 1988-12-09 | 1990-06-18 | Konica Corp | Color image forming method |
| JPH02157750A (en) * | 1988-12-09 | 1990-06-18 | Konica Corp | Color image forming device |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61251614A (en) | 1986-11-08 |
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