TWI753901B - 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 an external preparation for skin prepared with a fermentation liquid obtained by fermenting γ-aminobutyric acid-enriched rice using Saccharomyces veronae.
提出了將使麴作用於發芽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 has been proposed in which a substance in which koji acts on a germinated rice extract is used in cosmetics (Patent Document 1: Japanese Patent Application Laid-Open No. 7-10733). A technique of blending a fermented product of germinated brown rice bran into a cosmetic has been proposed (Patent Document 2: Japanese Patent Laid-Open No. 2007-131578 ).
專利文獻1：日本特開平7-10733號公報 Patent Document 1: Japanese Patent Application Laid-Open No. 7-10733
專利文獻2：日本特開2007-131578號公報 Patent Document 2: Japanese Patent Laid-Open 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 fermented liquid having a high content of amino acids, excellent moisture retention, and enriched γ-aminobutyric acid, and a method for producing an external preparation for skin in which the fermented liquid is prepared.
1.一種發酵液，其係將γ-胺基丁酸經富集的米使用佛羅拿酵母菌進行發酵而得者。 1 . A fermentation broth obtained by fermenting rice enriched with γ-aminobutyric acid using Saccharomyces verona.
2.一種發酵液的製造方法，其係將γ-胺基丁酸經富集的米使用佛羅拿酵母菌進行發酵。 2. A method for producing a fermentation liquid, comprising fermenting γ-aminobutyric acid-enriched rice using Saccharomyces verona.
3.一種皮膚外用劑，其係調配了將γ-胺基丁酸經富集的米使用佛羅拿酵母菌進行發酵而得的發酵液。 3. An external preparation for skin prepared by preparing a fermentation liquid obtained by fermenting γ-aminobutyric acid-enriched rice using Saccharomyces verona.
4.一種皮膚外用劑的製造方法，其係調配將γ-胺基丁酸經富集的米使用佛羅拿酵母菌進行發酵而得的發酵液。 4. A method for producing an external preparation for skin, comprising preparing a fermentation liquid obtained by fermenting γ-aminobutyric acid-enriched rice using Saccharomyces verona.
本發明的發酵液為將γ-胺基丁酸經富集的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 fermented liquid of the present invention is obtained by fermenting rice enriched with γ-aminobutyric acid using Saccharomyces verona, and has a large amino acid content and excellent moisture retention. The skin external preparation of the present invention prepared with this fermentation liquid has excellent skin affinity, has no odor, and is excellent in the sustainability 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、米發酵液、釀酒酵母發酵液、發芽米發酵液作為試樣，在肌膚塗布前後的角質層水分量的差別。 Figure 1 shows the difference in the moisture 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 to which 5% of 1,2-pentanediol was added each as samples. .
第2圖表示精製水、米發酵液、發芽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 shows the difference in transepidermal water transpiration from the stratum corneum before and after application of purified water, rice fermentation broth, and germinated rice fermentation broth.
第3圖為接觸角測定用的精製水、米發酵液、釀酒酵母發酵液、發芽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圖表示米發酵液與發芽米發酵液的胺基酸含量。 Fig. 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-胺基丁酸經富集的米是指通常被稱作發芽糙米的米，根據米的生理作用，γ-胺基丁酸經富集的米。 It is known that gamma-aminobutyric acid increases when brown rice is germinated. The γ-aminobutyric acid-enriched rice used in the present invention refers to rice generally called germinated brown rice, and γ-aminobutyric acid-enriched rice is based on the physiological action of the rice.
作為γ-胺基丁酸經富集的米的製造方法者，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 method of immersing brown rice in warm water of 5 to 50° C., preferably 20 to 40° C. for an appropriate period of time to germinate, 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)。 In addition, since the germination method of immersion in water may cause loss of nutrients and bacterial growth, a method of germination by slowly adding water without immersion in water may be used. The γ-aminobutyric acid can be enriched by the following method: Slowly add water at a water addition rate of 0.5 to 2.0 mass %/h, so that the moisture of brown rice that has been adjusted to 10 to 15% in advance is 20 to 30%. range (water addition step), then put the brown rice into the tank and carry out tempering (tempering) for 2 to 10 hours under aeration conditions (tempering step), after germinating the brown rice (germination step), use steam at 100 ° C. Cook for 5 to 30 minutes (cooking step), and further perform ventilation drying (drying step).
進而，藉由如下方法也可富集米的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。 Furthermore, the γ-aminobutyric acid of rice can also be enriched by adding water at a water adding rate of 0.5 to 2.0 mass %/h until the water content of brown rice previously adjusted to 10 to 15% becomes 16 To 20 mass % (water addition step), further conditioning (tempering) (conditioning and germination step) is performed under aeration conditions, and after germinating the brown rice, heating is set so that the center product temperature of the brown rice is 40 to 60°C (adding Warming step), cooking with steam at 98 to 100°C (retorting step), and further drying (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-mentioned production method, the brown rice can be biologically acted, so that γ-aminobutyric acid can be enriched. The amount of γ-aminobutyric acid in 100 g of brown rice is usually 1 to 9 mg, and it increases to 10 to 35 mg when γ-aminobutyric acid is enriched.
將γ-胺基丁酸經富集的米粉碎，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。 pulverizing the rice enriched with γ-aminobutyric acid, adding 100 parts by weight to 10000 parts by weight of water relative to the rice enriched with γ-aminobutyric acid of more than 10 parts by weight and less than 100 parts by weight, Heat sterilize at 110°C for 5 minutes. Then, after adding 1.0 parts by weight or more and 10 parts by weight or less of amylase, 1.0 parts by weight or more and 10 parts by weight or less of verona yeast was added to ferment for 16 hours or more and 48 hours or less. Further, 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 broth.
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。 Saccharomyces veronas used for the fermentation of the present invention is a yeast that does not produce ethanol but produces lactic acid, and is also known to produce ceramide. Saccharomyces veronas is a wild yeast isolated from tree sap, which is characterized by high lactic acid production capacity. The optimum temperature for the proliferation of yeast Verona is 20 to 35°C, preferably about 30°C, and can be fermented at a temperature close to room temperature. Saccharomyces veronais has excellent fermentation characteristics compared to other generally known yeasts such as Saccharomyces cerevisiae. Furthermore, since the evaporation residual component contained in the fermentation liquid of germinated brown rice fermented with verona saccharomyces cerevisiae can contain about twice as much as that of Saccharomyces cerevisiae, 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 present invention can also be used directly as an external preparation for skin, and polyols such as 1,3-butanediol, 1,2-pentanediol, propylene glycol, and dipropylene glycol may be added to impart moisturizing properties and antibacterial properties. or phenoxyethyl Alcohol, Octoxyglycerin, etc. are used as skin external preparations. In addition, it can also be formulated as a moisturizing component in external preparations for moisturizing skin such as lotions, lotions, creams, and gels. The blending amount of the fermentation broth of the present invention to be blended in the external preparation for skin is as follows: preferably, the evaporation residue from the fermentation broth is blended to be 0.05 mass % or more, and particularly preferably 0.05 mass % or more and 6.0 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 includes cosmetics, quasi-drugs, and pharmaceuticals, and can be prepared into solutions, emulsions, and polymer gel preparations such as lotions, emulsions, creams, and gels. In addition, it may be a foam formulation, a multilayer formulation, a spray formulation, a sheet formulation impregnated with a nonwoven fabric or the like, or a gel mask formulation.
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。 Depending on the purpose, the external preparation for skin of the present invention may further contain, as optional components, moisturizing agents, surfactants, thickeners, anti-inflammatory agents, vitamins, antioxidants, blood flow enhancers, wound healing agents, antibacterial substances, Skin activator, resident bacteria control agent, active oxygen scavenger, whitening agent and other medicinal ingredients.
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、山楂萃取物、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、銳刺山楂(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 can be used without particular limitation as long as it can be used in pharmaceuticals, quasi-drugs, cosmetics, sanitary materials, and the like, and can be dissolved or dispersed in water. Specifically, Ashitaba extract, avocado extract, hydrangeas extract, hollyhock extract, arnica extract, apricot extract, almond extract, fennel extract, turmeric extract can be mentioned , Oolong tea extract, Echinacea leaf extract, Scutellaria baicalensis extract, Phellodendron chinensis extract, Barley extract, Watercress extract, Salmon extract, Dried sea water, Hydrolyzed elastin, Hydrolyzed Wheat Flour, Hydrolyzed Silk, Chamomile Extract, Carrot Extract, Artemisia annua Extract, Licorice Extract, Roselle Extract, Kiwi Fruit Extract, Cinchona Extract, Cucumber Extract, Guanosine, Mangosteen Extract, Walnut Extract, Grapefruit Extract, Clematis Extract, Yeast Extract, Burdock Extract, Aggregate Grass Extract, Collagen, Bilberry Extract, Bupleurum Extract, Umbilical Cord Extract, Bunch Red Extract , Soapwort Extract, Bamboo Extract, Hawthorn Extract, Shiitake Mushroom Extract, Rehmannia Root Extract, Comfrey Root Extract, Linden Tree Extract, Mosquito Grass Extract, Calamus Root Extract, White Birch Extract, Vitex Extract extract, honeysuckle extract, ivy extract, Crataegus oxyacantha extract, elderberry extract, yarrow extract, peppermint extract, mallow extract, Japanese medicine extract, Jujube Extract, Thyme Extract, Clove Extract, Imperata Rhizoma Extract, Orange Peel Extract, Orange Peel Extract, Knuckle Extract, Tomato Extract, Natto Extract, Carrot Extract, Wild Rose Extract, Hibiscus Extract , Ophiopogon japonicus extract, parsley extract, honey, Parietaria extract, Ceratophyllia extract, Bisabolol, Coltsfoot extract, Coltsfoot stem extract, Poria cocos extract , Fake Leaf Extract, Grape Extract, Propolis, Luffa Extract, Peppermint Essential Oil Extract, Nanjing Linden Extract, Hops Extract, Pine Extract, Horse Chestnut Extract, Guanyin Lotus Extract, Sapindus Extract extract, peach extract, cornflower extract, eucalyptus extract, orange extract, mugwort extract, lavender extract, apple extract, lettuce extract, lemon extract, vetch extract, rose extract, rosemary Fragrant 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。 In addition, humectants such as amino acids, urea, sodium pyrrolidone carboxylate, betaine, whey, and trimethylglycine; sphingolipids, ceramides, cholesterol, cholesterol derivatives, phospholipids, etc. Oily ingredients; ε-aminocaproic acid, glycyrrhizic acid, β-glycyrrhetinic acid, lysozyme chloride, guaiazulene, hydrocortisone and other anti-inflammatory Vitamins A, B2, B6, D, E, calcium pantothenate, biotin, nicotinamide and other vitamins; tocopherols, carotenoids, flavonoids, tannins, lignans, saponins and other antioxidants; γ - Blood flow promoters such as oryzanol (γ-oryzanol) and vitamin E derivatives; wound healing agents such as retinol and retinol derivatives; DNA, chondroitin sulfate, collagen, elastin, Biopolymers such as chitin, chitosan, hydrolyzed eggshell membrane; active ingredients such as allantoin, diisopropylamine dichloroacetate, 4-aminomethylcyclohexanecarboxylic acid; cepharanthin, capsicum tincture, hinokitiol, iodized garlic extract, pyridoxine hydrochloride, dl-alpha-tocopherol, dl-alpha-tocopherol acetate, nicotinic acid, nicotinic acid derivatives, D-panthenol, panthenyl Ethyl Ether Acetate, Biotin, Allantoin, Isopropyl Methylphenol, Estradiol, Ethinyl Estradiol, Carpronium Chloride, Benzalkonium Chloride, Diphenhydramine Hydrochloride, Takanal, Camphor, Water Sylic acid, Nonylic acid vanillylamide, Nonanoic acid vanillylamide, piroctone olamine, pentadecanoic acid monoglyceride, mononitroguaiacol , Resorcinol, γ-aminobutyric acid, benzethonium chloride, mexiletine hydrochloride, auxin, estrogen, cantharidin tincture, cyclosporine, hydrocortisone, polyoxyethylene sorbitan monohard Fatty acid esters, etc.
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-胺基丁酸經富集的米。γ-胺基丁酸經富集的米所包含的γ-胺基丁酸的濃度為13mg/100g。 Using brown rice from Hokkaido (Hoshi no Yume) that has been adjusted to a moisture content of about 14% in advance, add water slowly to the range of 20 to 30%. In order not to generate cracks in the rice grains, this gradual water addition treatment is performed gradually. Specifically, while stirring the brown rice in the horizontal cylinder, water was added by the two-fluid spray nozzle provided on the inner side of the cylinder so that the water did not drip. The water temperature was the temperature of tap water, and pH adjustment was not performed. The spray from the nozzle adheres to the surface of the brown rice as mist-like water droplets so that water does not drip from the brown rice. Water is added uniformly by bringing the brown rice into contact with the misty water droplets while stirring. As water for adding water, tap water was used. After adding water, transfer to a tank for conditioning (tempering). The optimum ambient temperature at the time of this blending is 16 to 24°C, and outside air is introduced into the tank for ventilation. A series of steps are carried out at room temperature around 20°C, and the brown rice is subjected to steam treatment after the tempering is completed. The steam treatment was carried out by steaming for a predetermined time in 2 kg/h of steam at 100°C using a continuous rice steamer. Furthermore, the brown rice after the completion of the cooking was dried at an air supply temperature at room temperature to obtain rice enriched with γ-aminobutyric acid having a moisture content of about 15%. 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-胺基丁酸經富集的米粉碎，相對於10重量份的γ-胺基丁酸經富集的米加入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(以下稱為發芽米發酵液)。 The obtained γ-aminobutyric acid-enriched rice was pulverized, and 1000 parts by weight of water was added to 10 parts by weight of the γ-aminobutyric acid-enriched rice, followed by heat sterilization at 110° C. for 5 minutes. Thereafter, 1.0 parts by weight of starch was added The enzyme and 1.0 parts by weight of Saccharomyces veronais were heated to 30° C. and fermented for 20 hours. Then, heat sterilization was performed at 110 degreeC, and fermentation was stopped. The obtained fermented product was filtered to obtain a fermentation broth (hereinafter referred to as germinated rice fermentation broth).
使用精白米代替γ-胺基丁酸經富集的米同樣地得到發酵液(以下稱為米發酵液)，從而作為比較例。 A fermentation broth (hereinafter referred to as a rice fermentation broth) was obtained in the same manner using polished rice instead of γ-aminobutyric acid-enriched rice, which was used as a comparative example.
另外，使用釀酒酵母使γ-胺基丁酸經富集的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, the γ-aminobutyric acid-enriched rice was fermented using Saccharomyces cerevisiae to obtain a fermentation broth (hereinafter referred to as Saccharomyces cerevisiae fermentation broth), which was used as a comparative example.
將各添加了5%的1,2-戊二醇的精製水、米發酵液、釀酒酵母發酵液、發芽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，由於米發酵液、釀酒酵母發酵液、發芽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%，故而將發芽米發酵液使用精製水稀釋使蒸發殘留成分成為一半的量。 Purified water to which 5% of 1,2-pentanediol was added each, rice fermentation broth, Saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth were applied to the skin as samples, and the moisture content of the stratum corneum was compared. In addition, since the evaporation residual components (amino acids, etc.) of the rice fermentation liquid, Saccharomyces cerevisiae fermentation liquid, and germinated rice fermentation liquid were 0.3 mass %, 0.25 mass %, and 0.59 mass %, the germinated rice fermentation liquid was diluted with purified water. Evaporation of residual components becomes half the 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 washing the inner part of the upper arm, acclimatization was performed for 10 minutes, and before applying the sample, the moisture content of the stratum corneum in the inner part of the upper arm was measured using an epidermis stratum corneum moisture measuring device (manufactured by YAYOI Co., Ltd., device name: SKICON-200EX). After that, 0.03 g of the sample was dropped at the measurement position, and the coating was spread to 2 cm×2 cm, and the moisture content was measured 15 minutes later. The difference in the moisture content before and after the sample coating is shown in Fig. 1 .
與米發酵液、釀酒酵母發酵液相比，發芽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 rice fermented liquid and Saccharomyces cerevisiae fermented liquid, germinated rice fermented liquid showed remarkable moisture retention. In addition, it was confirmed that it quickly moistens the stratum corneum.
藉由塗布上述[保濕性試驗1]所使用的精製水、米發酵液、發芽米發酵液(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 transepidermal water transpiration amount from the stratum corneum was compared by applying the purified water, rice fermented liquid, and germinated rice fermented liquid (unadjusted for evaporation residual components) used in the above-mentioned [moisturizing property test 1]. Similar to the above [Moisturizing Test 1], after washing the inner part of the upper arm, acclimatization for 10 minutes, and before applying the sample, the transepidermal water evapotranspiration of the inner part of the upper arm was measured using a portable moisture meter (manufactured by Delphin Technology, device name: VapoMeter). quantity. After that, 0.03 g of the sample was dropwise added to the measurement position, and the coating was spread to 2 cm×2 cm, and the evapotranspiration amount of water was measured 5 minutes later. Figure 2 shows the difference in transdermal water transpiration amount before and after application of the sample.
提示發芽米發酵液的水分蒸散抑制效果好。 It is suggested that the water evapotranspiration inhibition effect of germinated rice fermentation broth is good.
比較上述[保濕性試驗1]的試樣(精製水、米發酵液、釀酒酵母發酵液、發芽米發酵液)對肌膚的親和力。 The samples (purified water, rice fermented liquid, Saccharomyces cerevisiae fermented liquid, and germinated rice fermented liquid) of the above-mentioned [moisturizing property test 1] were compared for their affinity to the skin.
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。 As the instrument, a portable contact angle meter (manufactured by Kyowa Interface Science Co., Ltd., device name: PCA-1) was used. A 0.7 mL syringe was filled with the sample, and 1 μL of the sample was dropped at a time on the inner part of the upper arm, and the measurement was performed by the drop method. The contact angle C.A. (°) at 1000 ms was measured at n=5, and the average value was obtained by the θ/2 method. The results are shown in Figure 3.
提示精製水的1000ms的接觸角為95.3°，米發酵液為76.3°，釀酒酵母發酵液為76.9°，相對於此，發芽米發酵液的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 purified water at 1000ms is 95.3°, rice fermentation broth is 76.3°, and Saccharomyces cerevisiae fermentation broth is 76.9°. In contrast, the contact angle of germinated rice fermentation broth at 1000ms is 72.9°, and the instant liquid drips onto the skin expand. Germinated rice fermented liquid showed 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。 6 professional judges evaluated the smell, persistence of smell, affinity, and softness of the skin after fusion of purified water with 5% 1,2-pentanediol each, Saccharomyces cerevisiae fermentation broth, and germinated rice fermentation broth .
且，釀酒酵母發酵液、發芽米發酵液的蒸發殘留成分(胺基酸等)為0.25質量%、0.59質量%。 Moreover, the evaporation residual components (amino acid etc.) of Saccharomyces cerevisiae fermentation liquid and germinated rice fermentation liquid were 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 sensory evaluation 1 and 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 No odor, 4 Don't care, 3 Acceptable, 2 Slightly concerned, 1 Smelly
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 None, 4 Disappeared immediately, 3 Fair, 2 Slight residue, 1 Unpleasant odor persists
5好、4稍好、3一般、2稍差、1差 5 Good, 4 Slightly better, 3 Fair, 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 Fair, 2 Slightly rubbing, 1 rubbing
5持續、4稍有持續、3一般、2不持續、1有摩擦感 5 continuous, 4 slightly continuous, 3 normal, 2 not continuous, 1 with 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。 Respectively: 4 or more judges evaluated 4 or 5, it was ○; 3 or less evaluated 4 or 5, and 3 or less evaluated 1 or 2, it was △; 4 or more evaluated 1 or 2, it was ×. The results are shown in Table 1.
如表1所示，關於氣味，發芽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，發芽米發酵液為柔軟的觸感。 As shown in Table 1, with regard to the smell, the very weak smell of the germinated rice fermented liquid disappears quickly after being applied and fused to the skin, while the Saccharomyces cerevisiae fermentation liquid has an odor immediately after the application, and it is more than 15 minutes after the application. The unpleasant odor persists, for poor results. On the skin after fusion, the Saccharomyces cerevisiae fermented liquid had a slightly rubbing feeling, and the germinated rice fermented liquid had a soft touch.
將用佛羅拿酵母菌發酵的發芽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 fermented liquid fermented with Veronasaccharomyces cerevisiae was adjusted from 0.1 mass % to 0.5 %, the sensory evaluation was performed for the odor and affinity, and the persistence of moisturizing after fusion (after 30 minutes).
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。 At this time, the evaporation residual component 5.58 mass fermented with verona yeast The germinated rice fermented liquid of % by mass was used to adjust the residual components using purified water so that the evaporation residual components were 0.1 mass %, 0.2 mass %, and 0.5 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 fermented rice fermented liquid fermented with verona yeast was evaluated as follows: the concentration of 0.1% or more as an evaporation residual component, and the skin affinity was good.
精細採集約4g米發酵液與發芽米發酵液，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 dilute to 5 mL with 0.1N hydrochloric acid solution. This liquid was filtered using a 0.45 μm membrane filter as a sample solution. In addition, a liquid appropriately diluted with a 0.02N hydrochloric acid solution and filtered with a 0.45 μm membrane filter was separately used as a standard solution. The measurement was carried out with a high-efficiency amino acid analyzer (manufactured by Hitachi High-Technology Co., Ltd., apparatus name: L-8900 type). The result is the 4th as shown in the figure.
可知與米的發酵液相比，發芽米發酵液的胺基酸含量多。認為發芽米發酵液中的胺基酸多是發芽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 turns out that the amino acid content of a germinated rice fermentation liquid is more than that of a rice fermentation liquid. It is considered that many amino acids in the germinated rice fermentation broth are one of the reasons for the high moisture retention of the germinated rice fermentation broth. In addition, amino acids are more conducive to fermentation treatment.
攪拌混合1至3從而得到化妝水。 Stir and mix 1 to 3 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 spread it out. Dissolve a portion of 5 using 6, add the rest of the ingredients and mix.
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。 6 was dispersed in 2 (dispersion). Mix 5 with 7 (mixture). The remaining ingredients were dissolved and the dispersion was added slowly to dissolve, after which the mixture was added slowly and stirred with a high speed mixer.
該代表圖無元件符號及其代表之意義。 This representative figure has no component symbols and their meanings.
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| 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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