TW201800580A - Germinated brown rice Saccharomyces Veronae fermented liquid - Google Patents
Germinated brown rice Saccharomyces Veronae fermented liquid Download PDFInfo
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本發明關於一種調配了將γ-胺基丁酸經富集的大米使用佛羅拿酵母菌(Saccharomyces veronae)進行發酵而得的發酵液的皮膚外用劑。 The present invention relates to a skin external preparation prepared by fermenting a fermentation liquid obtained by fermenting γ-aminobutyric acid into rice using Saccharomyces veronae.
提出了將使麴作用於發芽大米萃取物的物質用於化妝品的技術(專利文獻1：日本特開平7-10733號公報)。提出了將發芽糙米糠的發酵物調配於化妝料的技術(專利文獻2：日本特開2007-131578號公報)。 A technique for applying a substance that acts on a germinated rice extract to a cosmetic is proposed (Patent Document 1: Japanese Patent Laid-Open Publication No. Hei 7-10733). A technique of blending a fermented product of germinated brown rice bran into a cosmetic material has been proposed (Patent Document 2: JP-A-2007-131578).
專利文獻1：日本特開平7-10733號公報 Patent Document 1: Japanese Patent Publication No. 7-10733
專利文獻2：日本特開2007-131578號公報 Patent Document 2: Japanese Laid-Open Patent Publication No. 2007-131578
本發明的課題在於提供胺基酸含量多、保濕性優異且γ-胺基丁酸經富集的大米發酵液及調配了該發酵液的皮膚外用劑的製造方法。 An object of the present invention is to provide a rice fermentation liquid having a large content of an amino acid, a moisture retention property, and a γ-aminobutyric acid-enriched rice, and a method for producing a skin external preparation containing the fermentation liquid.
1.一種發酵液，其係將γ-胺基丁酸經富集的大米使用佛羅拿酵母菌進行發酵而得者。 A fermentation broth which is obtained by fermenting γ-aminobutyric acid into an enriched rice using F. cerevisiae.
2.一種發酵液的製造方法，其係將γ-胺基丁酸經富集的大米使用佛羅拿酵母菌進行發酵。 A method for producing a fermentation broth, which comprises fermenting γ-aminobutyric acid into an enriched rice using Florentia.
3.一種皮膚外用劑，其係調配了將γ-胺基丁酸經富集的大米使用佛羅拿酵母菌進行發酵而得的發酵液。 A skin external preparation comprising a fermentation liquid obtained by fermenting γ-aminobutyric acid-enriched rice using F. cerevisiae.
4.一種皮膚外用劑的製造方法，其係調配將γ-胺基丁酸經富集的大米使用佛羅拿酵母菌進行發酵而得的發酵液。 A method for producing a skin external preparation, which comprises blending a fermentation liquid obtained by fermenting γ-aminobutyric acid into rice using F. cerevisiae.
本發明的發酵液為將γ-胺基丁酸經富集的大米使用佛羅拿酵母菌進行發酵而成，胺基酸含量多、保濕性優異。調配了該發酵液的本發明的皮膚外用劑的肌膚親和力優異，也沒有氣味，保濕效果的持續性優異。 The fermentation broth of the present invention is obtained by fermenting γ-aminobutyric acid-enriched rice with flora yeast, and has a high content of amino acids and excellent moisture retention. The skin external preparation of the present invention in which the fermentation liquid is formulated has excellent skin affinity and no odor, and is excellent in the persistence of the moisturizing effect.
第1圖表示將各添加了5%的1,2-戊二醇的精製水、大米發酵液、釀酒酵母發酵液、發芽大米發酵液作為試樣，在肌膚塗布前後的角質層水分量的差別。 Fig. 1 shows the difference in the water content of the stratum corneum before and after skin application, using purified water, rice fermentation broth, Saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth each added with 5% of 1,2-pentanediol as a sample. .
第2圖表示精製水、大米發酵液、發芽大米發酵液在塗布前後從角質層的經皮水分蒸散量的差別。 Fig. 2 is a graph showing the difference in the amount of percutaneous water evapotranspiration from the stratum corneum before and after the application of the purified water, the rice fermentation broth, and the germinated rice fermentation broth.
第3圖為接觸角測定用的精製水、大米發酵液、釀酒酵母發酵液、發芽大米發酵液的液滴的照片。 Fig. 3 is a photograph of droplets of purified water, rice fermentation broth, Saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth for contact angle measurement.
第4圖表示大米發酵液與發芽大米發酵液的胺基酸含量。 Figure 4 shows the amino acid content of the rice fermentation broth and the germinated rice fermentation broth.
已知使糙米發芽時γ-胺基丁酸增加。本發明所使用的γ-胺基丁酸經富集的大米是指通常被稱作發芽糙米的大米，根據大米的生理作用，γ-胺基丁酸經富集的大米。 It is known that γ-aminobutyric acid is increased when germinated brown rice. The γ-aminobutyric acid-enriched rice used in the present invention refers to rice which is generally called germinated brown rice, and the γ-aminobutyric acid is enriched rice according to the physiological action of rice.
作為γ-胺基丁酸經富集的大米的製造方法者，例如可列舉如下方法：將糙米在5至50℃、較佳係20至40℃的溫水中浸漬適當時間使其發芽，並將該發芽的糙米在常壓下或加壓下蒸煮。 As a method for producing γ-aminobutyric acid-enriched rice, for example, a brown rice is immersed in warm water of 5 to 50 ° C, preferably 20 to 40 ° C for a suitable period of time to cause germination, and The germinated brown rice is cooked under normal pressure or under pressure.
另外，由於在水中浸漬的發芽方法有發生營養成分流失、菌繁殖的擔心，故而也可為不在水中浸漬而藉由緩慢的加水使其發芽的方法。藉由如下方法γ-胺基丁酸可得到富集：以0.5至2.0質量%/h的加水速度進行緩慢的加水，使預先將水分調整為10至15%的糙米的水分成為20至30%的範圍(加水步驟)，接著將該糙米投入到罐中在通氣條件下進行2至10小時的調質(調和)(調質步驟)，使糙米發芽(發芽步驟)後，用100℃的蒸汽蒸煮5至30分鐘(蒸煮步驟)，進一步進行通風乾燥(乾燥步驟)。 Further, since the germination method of immersing in water may cause loss of nutrients and proliferation of bacteria, it may be a method of germination by slow water addition without immersion in water. The enrichment can be obtained by γ-aminobutyric acid by slowly adding water at a water addition rate of 0.5 to 2.0% by mass/h, so that the moisture of the brown rice adjusted to 10 to 15% in advance is 20 to 30%. The range (water addition step), then the brown rice is put into the tank under aeration conditions for 2 to 10 hours of conditioning (harmonization) (tempering step), after brown rice germination (germination step), with 100 ° C steam Cooking for 5 to 30 minutes (cooking step), further drying and drying (drying step).
進而，藉由如下方法也可富集大米的γ-胺基丁酸：以0.5至2.0質量%/h的加水速度進行加水，直至使預先將水分調整為10至15%的糙米的水分成為16至20質量%(加水步驟)，進一步在通氣條件下進行調質(調和)(調質‧發芽步驟)，使糙米發芽後，進行加溫設定使糙米的中心品溫成為40至60℃(加溫步驟)，用98至100℃的蒸汽進行蒸煮(蒸 煮步驟)，進一步進行乾燥(乾燥步驟)。使用該方法時可縮短乾燥時間。 Further, γ-aminobutyric acid of rice can be enriched by adding water at a water addition rate of 0.5 to 2.0% by mass/h until the moisture of the brown rice adjusted to 10 to 15% in advance is 16 To 20% by mass (water addition step), further tempering (harmonization) under aeration conditions (tempering and germination step), after germination of brown rice, heating is set to make the central product temperature of brown rice 40 to 60 ° C (plus Warm step), steaming with steam from 98 to 100 ° C (steaming) The cooking step) is further dried (drying step). Drying time can be shortened when using this method.
藉由上述的製造方法可對糙米產生生物學作用，從而γ-胺基丁酸得到富集。100g糙米中的γ-胺基丁酸量通常為1至9mg，富集了γ-胺基丁酸時增大為10至35mg。 By the above-described production method, a biological action can be exerted on brown rice, whereby γ-aminobutyric acid is enriched. The amount of γ-aminobutyric acid in 100 g of brown rice is usually from 1 to 9 mg, and when γ-aminobutyric acid is enriched, it is increased to from 10 to 35 mg.
將γ-胺基丁酸經富集的大米粉碎，相對於10重量份以上、100重量份以下的γ-胺基丁酸經富集的大米加入100重量份以上、10000重量份以下的水，於110℃加熱滅菌5分鐘。其後，加入1.0重量份以上、10重量份以下的澱粉酶後，加入1.0重量份以上、10重量份以下的佛羅拿酵母菌發酵16小時以上、48小時以下。進而，於110℃加熱殺菌5分鐘使發酵停止，於5℃進行3天的去除殘渣後，將所得到的發酵物進行膜過濾從而得到發酵液。 The γ-aminobutyric acid is pulverized by the enriched rice, and 100 parts by weight or more and 10,000 parts by weight or less of water are added to the rice enriched with 10 parts by weight or more and 100 parts by weight or less of γ-aminobutyric acid. Heat sterilization at 110 ° C for 5 minutes. Thereafter, 1.0 part by weight or more and 10 parts by weight or less of the amylase is added, and then 1.0 part by weight or more and 10 parts by weight or less of the yeast is fermented for 16 hours or more and 48 hours or less. Furthermore, the fermentation was stopped by heat sterilization at 110 ° C for 5 minutes, and the residue was removed at 5 ° C for 3 days, and then the obtained fermented product was subjected to membrane filtration to obtain a fermentation liquid.
本發明的發酵所使用的佛羅拿酵母菌為不產生乙醇而產生乳酸的酵母，還已知產生神經醯胺。佛羅拿酵母菌為從樹液中分離的野生酵母，特長為產乳酸能力高。佛羅拿酵母菌的增殖適溫為20至35℃，較佳係30℃左右，可在接近室溫的溫度下發酵。與釀酒酵母(Saccharomyces cerevisiae)等通常所知的其他酵母相比，佛羅拿酵母菌的發酵特性優異。進而，由於與釀酒酵母相比，用佛羅拿酵母菌發酵的發芽糙米的發酵液所包含的蒸發殘留成分可包含二倍量左右，故而可得到保濕性、肌膚親和力優異的發酵液。 The yeast of the invention used in the fermentation of the present invention is a yeast which produces lactic acid without producing ethanol, and it is also known to produce neural guanamine. Florentia yeast is a wild yeast isolated from sap, and has a high ability to produce lactic acid. The Ferula yeast has a suitable temperature of 20 to 35 ° C, preferably about 30 ° C, and can be fermented at a temperature close to room temperature. The fermentation characteristics of the yeast are superior to those of other yeasts such as Saccharomyces cerevisiae. In addition, the evaporative residual component contained in the fermentation broth of the germinated brown rice fermented by the yeast is more than twice as large as the Saccharomyces cerevisiae, and thus a fermentation liquid excellent in moisture retention and skin affinity can be obtained.
本發明的發酵液還可直接作為皮膚外用劑 使用，為了使其具備保濕性、抗菌性，還可添加1,3-丁二醇、1,2-戊二醇、丙二醇、二丙二醇等多元醇或苯氧基乙醇、辛氧基甘油(Octoxyglycerin)等來作為皮膚外用劑。另外，還可作為保濕成分調配於化妝水、乳液、霜、凝膠等的保濕用皮膚外用劑。調配於皮膚外用劑的本發明發酵液的調配量如下：較佳係來自發酵液的蒸發殘留成分調配成為0.05質量%以上，特佳係0.05質量%以上、6.0質量%以下。 The fermentation broth of the invention can also be directly used as a skin external preparation In order to make it moisturizing and antibacterial, a polyol such as 1,3-butanediol, 1,2-pentanediol, propylene glycol or dipropylene glycol or phenoxyethanol or octoxyglycerin may be added. ) etc. as a skin external preparation. In addition, it can be used as a moisturizing skin external preparation for moisturizing ingredients such as lotions, lotions, creams, and gels. The amount of the fermentation liquid of the present invention to be formulated in the external preparation for skin is preferably as follows: preferably, the amount of the evaporation residual component derived from the fermentation liquid is 0.05% by mass or more, particularly preferably 0.05% by mass or more and 6.0% by mass or less.
本發明的皮膚外用劑包含化妝料、醫藥部外品、醫藥品，可製成化妝水、乳液、霜、凝膠等溶液狀、乳化物狀、高分子凝膠狀製劑。另外，還可為泡狀製劑、多層狀製劑、噴霧製劑、含浸於不織布等的片狀製劑或者凝膠面膜製劑。 The external preparation for skin of the present invention contains a cosmetic, an external product, or a pharmaceutical, and can be prepared into a solution, an emulsion, or a polymer gel preparation such as a lotion, an emulsion, a cream or a gel. Further, it may be a foam preparation, a multilayer preparation, a spray preparation, a sheet preparation impregnated with a non-woven fabric or the like, or a gel mask preparation.
根據目的，在本發明的皮膚外用劑中作為任意成分還可含有保濕劑、表面活性劑、增黏劑、抗炎劑、維生素類、抗氧化劑、血流促進劑、創傷治療劑、抗菌物質、皮膚賦活劑、常駐菌控制劑、活性氧消除劑、美白劑等藥效成分。 According to the purpose, the skin external preparation of the present invention may further contain a moisturizing agent, a surfactant, a viscosity increasing agent, an anti-inflammatory agent, a vitamin, an antioxidant, a blood flow promoting agent, a wound treating agent, an antibacterial substance, or the like as an optional component. A medicinal ingredient such as a skin activating agent, a resident bacteria controlling agent, an active oxygen eliminating agent, and a whitening agent.
作為藥效成分者，只要是以往可在醫藥品、醫藥部外品、化妝品、衛生材料等中使用且可在水中溶解或分散的物質，則可沒有特別限定地使用。具體而言，可列舉明日葉萃取物、鱷梨萃取物、粗齒繡球葉萃取物、蜀葵屬植物萃取物、山金車萃取物、杏萃取物、杏仁萃取物、茴香萃取物、薑黃萃取物、烏龍茶萃取物、紫錐菊葉 萃取物、黃芩萃取物、黃檗萃取物、大麥萃取物、西洋菜萃取物、柳丁萃取物、海水乾燥物、水解彈性蛋白、水解小麥粉、水解絲、洋甘菊萃取物、胡蘿蔔萃取物、茵陳蒿萃取物、甘草萃取物、玫瑰茄萃取物、獼猴桃萃取物、金雞納萃取物、黃瓜萃取物、鳥苷、山白竹萃取物、核桃萃取物、葡萄柚萃取物、鐵線蓮萃取物、酵母萃取物、牛蒡萃取物、聚合草萃取物、膠原蛋白、越橘萃取物、柴胡萃取物、臍帶萃取液、一串紅萃取物、肥皂草萃取物、細竹萃取物、山植萃取物、香菇萃取物、地黃萃取物、紫草根萃取物、椴樹萃取物、蚊子草萃取物、菖蒲根萃取物、白樺萃取物、問荊萃取物、金銀花萃取物、常春藤萃取物、銳刺山植(Crataegus oxyacantha)萃取物、西洋接骨木萃取物、西洋蓍草萃取物、西洋薄荷萃取物、錦葵萃取物、日本當藥萃取物、大棗萃取物、百里香萃取物、丁香萃取物、白茅萃取物、陳皮萃取物、橙皮萃取物、蕺菜萃取物、番茄萃取物、納豆萃取物、胡蘿蔔萃取物、野薔薇萃取物、木槿萃取物、麥冬萃取物、荷蘭芹萃取物、蜂蜜、牆草屬植物(Parietaria)萃取物、毛葉香茶菜萃取物、甜沒藥萜醇、款冬萃取物、款冬花莖萃取物、茯苓萃取物、假葉樹萃取物、葡萄萃取物、蜂膠、絲瓜萃取物、薄荷精油萃取物、南京椴樹萃取物、啤酒花萃取物、松萃取物、歐洲七葉樹萃取物、觀音蓮萃取物、無患子萃取物、桃萃取物、矢車菊萃取物、桉樹萃取物、香橙萃取物、艾蒿萃取物、薰衣草萃取物、蘋果萃取物、萵苣萃取物、檸檬萃取物、紫雲 英萃取物、薔薇萃取物、迷迭香萃取物、羅馬洋甘菊萃取物、蜂王漿萃取物等。 The medicinal ingredient is not particularly limited as long as it can be used in pharmaceuticals, pharmaceutical products, cosmetics, sanitary materials, and the like, and can be dissolved or dispersed in water. Specific examples include tomorrow's leaf extract, avocado extract, coarse hydrangea leaf extract, hollyhock extract, arnica extract, apricot extract, almond extract, fennel extract, and turmeric extract. , oolong tea extract, echinacea leaves Extract, Astragalus Extract, Astragalus Extract, Barley Extract, Watercress Extract, Liu Ding Extract, Seawater Drying, Hydrolyzed Elastin, Hydrolyzed Wheat Flour, Hydrolyzed Silk, Chamomile Extract, Carrot Extract, Capillary Artemisia extract, licorice extract, roselle extract, kiwi extract, cinchona extract, cucumber extract, guanosine, mountain white bamboo extract, walnut extract, grapefruit extract, clematis extract, yeast Extract, burdock extract, polymeric grass extract, collagen, bilberry extract, Bupleurum extract, umbilical cord extract, a bunch of red extract, saponin extract, fine bamboo extract, yam extract, shiitake mushroom Extract, Rehmannia extract, comfrey extract, eucalyptus extract, mosquito grass extract, calamus root extract, birch extract, wattle extract, honeysuckle extract, ivy extract, sharp thorn Plant (Crataegus oxyacantha) extract, Western elderberry extract, yarrow extract, western mint extract, mallow extract, Japanese medicine extract, jujube extract , thyme extract, clove extract, whitegrass extract, dried tangerine peel extract, orange peel extract, leek extract, tomato extract, natto extract, carrot extract, wild rose extract, hibiscus extract, Ophiopogon japonicus Extract, parsley extract, honey, Parietaria extract, eucalyptus tea extract, sweet myrrh sterol, coltsfoot extract, coltsfoot extract, alfalfa extract, false leaves Tree extract, grape extract, propolis, loofah extract, peppermint essential oil extract, Nanjing eucalyptus extract, hop extract, pine extract, horse chestnut extract, Guanyin extract, sapindus extract, peach Extract, Cornflower Extract, Eucalyptus Extract, Orange Extract, Artemisia Extract, Lavender Extract, Apple Extract, Lettuce Extract, Lemon Extract, Ziyun English extract, rose extract, rosemary extract, Roman chamomile extract, royal jelly extract, etc.
另外，還可列舉胺基酸、尿素、吡咯啶酮羧酸鈉、甜菜鹼、乳清、三甲基甘胺酸等保濕劑；神經鞘脂、神經醯胺、膽固醇、膽固醇衍生物、磷脂等油性成分；ε-胺基己酸、甘草酸(glycyrrhizic acid)、β-甘草次酸(β-glycyrrhetinic acid)、氯化溶菌酶、愈創藍油烴(guaiazulene)、氫化可體松等抗炎劑；維生素A、B2、B6、D、E、泛酸鈣、生物素、菸鹼醯胺等維生素類；生育酚、類胡蘿蔔素、類黃酮、單寧、木脂素、皂苷等抗氧化劑；γ-穀維素(γ-oryzanol)、維生素E衍生物等血流促進劑；視黃醇、視黃醇衍生物等創傷治療劑；去氧核糖核酸、硫酸軟骨素鈉、膠原蛋白、彈性蛋白、殼多糖、殼聚糖、水解蛋殼膜等生物體高分子；尿囊素、二氯乙酸二異丙胺、4-胺甲基環己甲酸等活性成分；千金藤素(cepharanthin)、辣椒酊、檜木醇(hinokitiol)、碘化大蒜萃取物、鹽酸吡哆醇、dl-α-生育酚、乙酸dl-α-生育酚、菸鹼酸、菸鹼酸衍生物、D-泛醇、泛醇基乙基醚乙酸酯、生物素、尿囊素、異丙基甲基苯酚、***、炔雌醇、卡普氯銨、苯扎氯銨、鹽酸苯海拉明、Takanal、樟腦、水楊酸、壬酸香草醯胺(Nonylic acid vanillylamide)、壬酸香草醯胺(Nonanoic acid vanillylamide)、吡羅克酮乙醇胺(piroctone olamine)、十五烷酸單甘油酯、單硝基癒創木酚、間苯二酚、γ-胺基丁酸、苄索氯銨、鹽酸美西律、生長素、***、斑蝥酊、環孢黴素、氫化可 體松、聚氧乙烯山梨醇酐單硬脂酸酯等。 Further, humectants such as amino acid, urea, sodium pyrrolidonecarboxylate, betaine, whey, and trimethylglycine; sphingolipids, ceramide, cholesterol, cholesterol derivatives, phospholipids, etc. Oily ingredients; ε-aminohexanoic acid, glycyrrhizic acid, β-glycyrrhetinic acid, chlorinated lysozyme, guaiazulene, hydrocortisone and other anti-inflammatory Agents; vitamins A, B2, B6, D, E, calcium pantothenate, biotin, nicotinamide and other vitamins; tocopherols, carotenoids, flavonoids, tannins, lignans, saponins and other antioxidants; - blood flow promoters such as γ-oryzanol and vitamin E derivatives; wound healing agents such as retinol and retinol derivatives; deoxyribonucleic acid, sodium chondroitin sulfate, collagen, elastin, Biopolymers such as chitin, chitosan, and hydrolyzed eggshell membrane; active ingredients such as allantoin, diisopropylamine dichloroacetate, 4-aminomethylcyclohexanecarboxylic acid; cepharanthin, capsicum, Hinokolol, iodized garlic extract, pyridoxine hydrochloride, dl-α-sheng Phenol, acetic acid dl-α-tocopherol, nicotinic acid, nicotinic acid derivative, D-panthenol, panthenol ethyl ether acetate, biotin, allantoin, isopropylmethylphenol, female Glycol, ethinyl estradiol, caprochloroammonium, benzalkonium chloride, diphenhydramine hydrochloride, Takanal, camphor, salicylic acid, nonyllic acid vanillylamide, nonanoic acid Vanillylamide), piroctone olamine, pentadecanoic acid monoglyceride, mononitroguaiacol, resorcinol, γ-aminobutyric acid, benzethonium chloride, mexiletine hydrochloride , auxin, estrogen, cantharidin, cyclosporine, hydrogenation Body pine, polyoxyethylene sorbitan monostearate, and the like.
使用預先將水分調整為14%左右的北海道產糙米(星之夢)，在其中進行緩慢的加水使水分成為20至30%的範圍。為了不產生米粒龜裂，該緩慢的加水處理緩緩地進行。具體而言，一邊在橫形筒內攪拌糙米，一邊藉由設置於筒內側的二流體噴霧噴嘴以水不滴落的方式進行加水。水溫為自來水的溫度，未進行pH調整。來自噴嘴的噴霧以水不從糙米滴落的方式作為霧狀的水滴附著於糙米的表面。藉由一邊攪拌糙米一邊使其接觸該霧狀的水滴從而均勻地加水。作為用於加水的水，使用自來水。加水完成後轉移到罐中進行調質(調和)。該調和時的最適環境溫度為16至24℃，向罐內導入外界氣體進行換氣。一系列的步驟在20℃左右的室溫下進行，調和完成後對糙米進行蒸汽處理。蒸汽處理藉由使用連續蒸米機在2kg/h、100℃的蒸汽中蒸煮規定時間來進行。進而，將該蒸煮完成後的糙米在常溫的送風溫度下進行乾燥，從而得到水分約15%的γ-胺基丁酸經富集的大米。γ-胺基丁酸經富集的大米所包含的γ-胺基丁酸的濃度為13mg/100g。 The Hokkaido brown rice (Star Dream), which has been previously adjusted to a moisture content of about 14%, is used to slowly add water to make the water 20 to 30%. In order not to cause cracking of the rice grains, the slow water addition treatment is carried out slowly. Specifically, while the brown rice is stirred in the horizontal cylinder, water is added so that the water does not drip by the two-fluid spray nozzle provided inside the cylinder. The water temperature is the temperature of the tap water, and no pH adjustment is made. The spray from the nozzle adheres to the surface of the brown rice as a mist of water droplets so that water does not drip from the brown rice. Water is uniformly added by bringing the brown water into contact with the misty water while stirring the brown rice. As water for adding water, tap water is used. After the water is added, transfer it to the tank for quenching and tempering. The optimum ambient temperature at the time of the blending is 16 to 24 ° C, and the outside air is introduced into the tank for ventilation. A series of steps were carried out at room temperature of about 20 ° C, and the brown rice was steamed after the blending was completed. The steam treatment was carried out by steaming in a steam of 2 kg/h at 100 ° C for a predetermined period of time using a continuous steamer. Further, the brown rice after the completion of the retort is dried at a normal air supply temperature to obtain a rice in which γ-aminobutyric acid having a water content of about 15% is concentrated. The concentration of γ-aminobutyric acid contained in the γ-aminobutyric acid-enriched rice was 13 mg/100 g.
將所得到的γ-胺基丁酸經富集的大米粉碎，相對於 10重量份的γ-胺基丁酸經富集的大米加入1000重量份的水，並於110℃加熱滅菌5分鐘。其後，加入1.0重量份的澱粉酶與1.0重量份的佛羅拿酵母菌加溫至30℃，使其發酵20小時。其後，於110℃進行加熱殺菌使發酵停止。過濾所得到的發酵物從而得到發酵液(以下稱為發芽大米發酵液)。 The obtained γ-aminobutyric acid is pulverized by the enriched rice, relative to 10 parts by weight of γ-aminobutyric acid was added to 1000 parts by weight of water in the enriched rice, and heat-sterilized at 110 ° C for 5 minutes. Thereafter, 1.0 part by weight of amylase and 1.0 part by weight of flora yeast were added and warmed to 30 ° C, and the mixture was fermented for 20 hours. Thereafter, heat sterilization was carried out at 110 ° C to stop the fermentation. The obtained fermented product was filtered to obtain a fermentation broth (hereinafter referred to as germinated rice fermentation broth).
使用精白大米代替γ-胺基丁酸經富集的大米同樣地得到發酵液(以下稱為大米發酵液)，從而作為比較例。 A fermented liquid (hereinafter referred to as a rice fermentation broth) was obtained in the same manner as the γ-aminobutyric acid-enriched rice by using white rice as a comparative example.
另外，使用釀酒酵母使γ-胺基丁酸經富集的大米發酵從而得到發酵液(以下稱為釀酒酵母發酵液)，從而作為比較例。 In addition, fermented liquid (hereinafter referred to as Saccharomyces cerevisiae fermentation liquid) was obtained by fermenting γ-aminobutyric acid into rice by using Saccharomyces cerevisiae as a comparative example.
將各添加了5%的1,2-戊二醇的精製水、大米發酵液、釀酒酵母發酵液、發芽大米發酵液作為試樣塗布於肌膚，據此比較角質層的水分量。且，由於大米發酵液、釀酒酵母發酵液、發芽大米發酵液的蒸發殘留成分(胺基酸等)為0.3質量%、0.25質量%、0.59質量%，故而將發芽大米發酵液使用精製水稀釋使蒸發殘留成分成為一半的量。 The purified water, the rice fermentation liquid, the Saccharomyces cerevisiae fermentation liquid, and the germinated rice fermentation liquid each added with 5% of 1,2-pentanediol were applied as a sample to the skin, and the moisture content of the stratum corneum was compared. In addition, since the evaporation residual component (amino acid, etc.) of the rice fermentation broth, the Saccharomyces cerevisiae fermentation liquid, and the germinated rice fermentation liquid is 0.3% by mass, 0.25 mass%, and 0.59% by mass, the germinated rice fermentation liquid is diluted with purified water. The residual component was evaporated to a half amount.
首先，清洗上臂內側部後適應10分鐘，在塗布試樣前使用皮表角質層水分量測定裝置(YAYOI股份有限公司製，裝置名：SKICON-200EX)測定上臂內側部角質層的水分量。其後，在測定位置滴加0.03g試樣並塗布擴展成2cm×2cm，15分鐘後測定水分量。試樣塗布前與塗布後的水分 量的差別如第1圖所示。 First, after cleaning the inner side of the upper arm, it was allowed to stand for 10 minutes, and the moisture content of the stratum corneum of the inner side of the upper arm was measured using a skin surface layer moisture measuring device (manufactured by YAYOI Co., Ltd., device name: SKICON-200EX) before coating the sample. Thereafter, 0.03 g of a sample was dropped at the measurement position and spread to 2 cm × 2 cm, and the amount of water was measured after 15 minutes. Sample before and after application The difference in quantity is shown in Figure 1.
與大米發酵液、釀酒酵母發酵液相比，發芽大米發酵液顯示出顯著的保濕性。另外，可確認其迅速地潤濕角質層。 Compared with the rice fermentation broth and the Saccharomyces cerevisiae fermentation broth, the germinated rice fermentation broth exhibits remarkable moisturizing properties. In addition, it was confirmed that it rapidly wetted the stratum corneum.
藉由塗布上述[保濕性試驗1]所使用的精製水、大米發酵液、發芽大米發酵液(未調整蒸發殘留成分)來比較從角質層的經皮水分蒸散量。與上述[保濕性試驗1]同樣，清洗上臂內側部後適應10分鐘，在塗布試樣前使用可擕式水分計(Delphin Technology公司製，裝置名：VapoMeter)測定上臂內側部的經皮水分蒸散量。其後，在測定位置滴加0.03g試樣並塗布擴展成2cm×2cm，5分鐘後測定水分的蒸散量。試樣塗布前與塗布後的經皮水分蒸散量的差別如第2圖所示。 The amount of transdermal water evapotranspiration from the stratum corneum was compared by applying the purified water, the rice fermentation liquid, and the germinated rice fermentation liquid (the evaporation residual component) used in the above [moisture retention test 1]. The inner side of the upper arm was washed for 10 minutes in the same manner as in the above [moisture test 1], and the percutaneous moisture evapotranspiration of the inner side of the upper arm was measured using a portable moisture meter (manufactured by Delphin Technology, device name: VapoMeter) before applying the sample. the amount. Thereafter, 0.03 g of a sample was dropped at the measurement position and spread to 2 cm × 2 cm, and the amount of evapotranspiration of the water was measured 5 minutes later. The difference in the amount of transepidermal water evapotranspiration before and after application of the sample is shown in Fig. 2.
提示發芽大米發酵液的水分蒸散抑制效果好。 It is suggested that the water evapotranspiration inhibition effect of the germinated rice fermentation broth is good.
比較上述[保濕性試驗1]的試樣(精製水、大米發酵液、釀酒酵母發酵液、發芽大米發酵液)對肌膚的親和力。 The affinity of the sample (refined water, rice fermentation broth, Saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth) of the above [moisture resistance test 1] to the skin was compared.
儀器使用可擕式接觸角儀(協和界面科學股份有限公司製，裝置名：PCA-1)。將試樣填充於0.7mL注射筒，並在上臂內側部1次滴加1μL的試樣，用液滴法進行測定。以n=5測定1000ms的接觸角C.A.(°)，用θ/2法求得平均 值。結果如第3圖所示。 The instrument uses a portable contact angle meter (made by Kyowa Interface Science Co., Ltd., device name: PCA-1). The sample was filled in a 0.7 mL syringe, and 1 μL of the sample was dropped one time in the inner portion of the upper arm, and the measurement was performed by a droplet method. The contact angle C.A.(°) of 1000 ms was measured with n=5, and the average was obtained by the θ/2 method. value. The result is shown in Figure 3.
提示精製水的1000ms的接觸角為95.3°，大米發酵液為76.3°，釀酒酵母發酵液為76.9°，相對於此，發芽大米發酵液的1000ms的接觸角為72.9°，滴到皮膚的瞬間液體就展開。發芽大米發酵液顯示出顯著的肌膚親和力效果。 It is suggested that the contact angle of 1000ms of refined water is 95.3°, the fermentation broth of rice is 76.3°, and the fermentation broth of Saccharomyces cerevisiae is 76.9°. In contrast, the contact angle of 1000ms of germinated rice fermentation broth is 72.9°, and the instantaneous liquid dripping into the skin Just expand. The germinated rice fermentation broth exhibits a remarkable skin affinity effect.
由6名專業評委對各添加了5%的1,2-戊二醇的精製水、釀酒酵母發酵液、發芽大米發酵液的氣味、氣味的持續性、親和力、融合後肌膚的柔軟度進行評價。 Six professional judges evaluated the odor of 5% of 1,2-pentanediol, the fermentation broth of Saccharomyces cerevisiae, the scent of germinated rice fermentation broth, the persistence of odor, the affinity, and the softness of the skin after fusion. .
且，釀酒酵母發酵液、發芽大米發酵液的蒸發殘留成分(胺基酸等)為0.25質量%、0.59質量%。 Further, the evaporation residual component (amino acid, etc.) of the brewing yeast fermentation broth and the germinated rice fermentation liquid was 0.25 mass% and 0.59 mass%.
感官評價1及感官評價2的評價基準如以下所示。 The evaluation criteria of the sensory evaluation 1 and the sensory evaluation 2 are as follows.
5無臭、4不在意、3可接受、2稍許在意、1臭 5 odorless, 4 don't care, 3 acceptable, 2 slightly care, 1 stinky
5無、4立即消失、3一般、2稍有殘留、1不愉快的氣味持續 5 no, 4 disappears immediately, 3 is normal, 2 is slightly residual, 1 unpleasant smell continues
5好、4稍好、3一般、2稍差、1差 5 good, 4 slightly better, 3 general, 2 slightly worse, 1 poor
5柔軟、4稍柔軟、3一般、2稍有摩擦感、1有摩擦感 5 soft, 4 slightly soft, 3 general, 2 slightly rubbing, 1 friction
5持續、4稍有持續、3一般、2不持續、1有摩擦感 5 continuous, 4 slightly sustained, 3 general, 2 not continuous, 1 with a sense of friction
分別為：4名以上評委評價4或5，則為○；3名以下評價4或5且3名以下評價1或2，則為△；4名以上評價1或2，則為×。結果如表1所示。 For each of the four or more judges, the evaluation is 4 or 5, which is ○; the 3 or less evaluations of 4 or 5 and the 3 or less evaluations of 1 or 2 are Δ; and the 4 or more evaluations of 1 or 2 are ×. The results are shown in Table 1.
如表1所示，關於氣味，發芽大米發酵液的極微弱的氣味在塗布後而融合於肌膚後迅速地消失，相對於此，釀酒酵母發酵液在剛剛塗布後氣味臭，塗布後15分鐘以上不愉快的氣味還在持續，為不佳的結果。就融合後的肌膚而言，釀酒酵母發酵液稍微殘留有摩擦感，發芽大米發酵液為柔軟的觸感。 As shown in Table 1, with respect to the odor, the extremely weak odor of the germinated rice fermentation broth quickly disappeared after being applied to the skin after application, whereas the Saccharomyces cerevisiae fermentation broth was odorous immediately after application, and more than 15 minutes after application. The unpleasant smell continues, which is a poor result. In the case of the fused skin, the Saccharomyces cerevisiae fermentation broth has a slight feeling of friction, and the germinated rice broth is a soft touch.
將用佛羅拿酵母菌發酵的發芽大米發酵液的蒸發殘留成分從0.1質量%調整為0.5%時，對其氣味與親和力、融合後保濕的持續性(30分鐘後)進行感官評價。 When the evaporation residual component of the germinated rice fermentation broth fermented by the yeast was adjusted from 0.1% by mass to 0.5%, the odor and affinity, and the persistence of moisturization after fusion (after 30 minutes) were sensory evaluation.
此時，將用佛羅拿酵母菌發酵的蒸發殘留成分5.58質量%的發芽大米發酵液使用精製水來調整殘留成分，使蒸發殘留成分成為0.1質量%、0.2質量%、0.5質量%。結果如表2所示。 In this case, the germinated rice fermentation liquid of 5.58 mass% of the evaporation residual component which was fermented by the yeast of F. cerevisiae was used to adjust the residual component, and the evaporation residual component was 0.1% by mass, 0.2% by mass, and 0.5% by mass. The results are shown in Table 2.
如表2所示，用佛羅拿酵母菌發酵的發芽大米發酵液得到了如下評價：作為蒸發殘留成分為0.1%以上的濃度，肌膚親和力好。 As shown in Table 2, the germinated rice fermentation broth fermented with the flora yeast was evaluated as follows: the concentration of the residual component of the evaporation was 0.1% or more, and the skin affinity was good.
精細採集約4g大米發酵液與發芽大米發酵液，用0.1N鹽酸溶液定容為5mL。將該液體使用0.45μm膜過濾器過 濾的液體作為試樣溶液。此外，另行將用0.02N鹽酸溶液適當稀釋胺基酸標準品並用0.45μm膜過濾器過濾的液體作為標準溶液。測定藉由高效胺基酸分析儀(日立高新技術科學股份有限公司製，裝置名：L-8900型)進行。結果如第4圖所示。 Finely collect about 4 g of rice fermentation broth and germinated rice fermentation broth, and make up to 5 mL with 0.1 N hydrochloric acid solution. Use this 0.45μm membrane filter for this liquid The filtered liquid is used as a sample solution. Further, a liquid in which an amino acid standard was appropriately diluted with a 0.02 N hydrochloric acid solution and filtered with a 0.45 μm membrane filter was separately used as a standard solution. The measurement was carried out by a high-performance amino acid analyzer (manufactured by Hitachi High-Technologies Science Co., Ltd., device name: L-8900 type). The result is shown in Figure 4.
可知與大米的發酵液相比，發芽大米發酵液的胺基酸含量多。認為發芽大米發酵液中的胺基酸多是發芽大米發酵液保濕性高的一個要因。另外，胺基酸多有利於發酵處理。 It can be seen that the germinated rice fermentation broth has a higher content of amino acids than the fermentation broth of rice. It is believed that the amino acid in the germinated rice fermentation broth is a major cause of the high moisture retention of the germinated rice fermentation broth. In addition, the amino acid is more advantageous for the fermentation treatment.
攪拌混合1至3從而得到化妝水。 Mix 1 to 3 with stirring to obtain a lotion.
在3中添加4並使其分散。將5使用6的一部分溶解，添加其餘成分並混合。 Add 4 to 3 and disperse it. A portion of 5 was dissolved in 6 and the remaining ingredients were added and mixed.
使6分散於2(分散物)。將5與7混合(混合物)。使其餘成分溶解並在其中緩緩添加分散物使其溶解，其後緩緩加入混合物並用高速攪拌機攪拌。 Disperse 6 in 2 (dispersion). Mix 5 and 7 (mixture). The remaining ingredients were dissolved and the dispersion was slowly added thereto to dissolve, and then the mixture was gradually added to the mixture and stirred with a high speed mixer.
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| 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 |
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