Fermented liquid of mugwort plant, its manufacturing method, and cosmetic

Abstract

To provide Artemisia plant fermented liquid that has excellent skin compatibility and water retention, does not damage an effect that Artemisia plant itself has, and is high-safety natural product-based liquid, and a cosmetic containing the Artemisia plant fermented liquid, and easy and inexpensive method for producing the Artemisia plant fermented liquid.SOLUTION: Fermented liquid of by Aspergillus oryzae of a plant that belongs to Artemisia in which a contact angle of the fermented liquid is 78° or less, a method for producing the Artemisia plant fermented liquid, and a cosmetic containing the Artemisia plant fermented liquid.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a fermented liquor of an Artemisia plant, a method for producing the same, and a cosmetic preparation containing the fermented liquor of an Artemisia plant. [Background technology]

[0002] Ingredients derived from natural products such as plants contain many components, and since they are known to exert useful functions on the skin that cannot be obtained from chemically synthesized components, they have been incorporated as active ingredients in many cosmetics in recent years. In addition to functionalities such as whitening effect, water retention, and moisturizing properties, cosmetics are also strongly required to have a good feel when applied, such as good compatibility with the skin.

[0003] As such a cosmetic, for example, a cosmetic having excellent whitening effect that contains an extract obtained by extracting the flower heads of Artemisia capillaris with a mixture of water and ethanol has been proposed (see Patent Document 1). However, the proposed cosmetic composition has problems in that it is not fully satisfactory in terms of skin compatibility and water retention.

[0004] On the other hand, koji mold is known to produce a large amount of enzymes such as amylase, which breaks down starch into glucose, protease, which breaks down protein into amino acids, and lipase, which breaks down fat, and has been used since ancient times in the production of fermented foods such as sake, miso, soy sauce, and dried bonito flakes. A fermented mugwort dried product has been proposed in which mugwort leaves are fermented using this koji mold, the fermented mugwort is dried by contacting it with cooled air at a temperature of 0° C. or higher and 10° C. or lower, and then dried at a temperature of 20° C. or higher and 60° C. or lower (see Patent Document 2). However, this proposed cosmetic is a dried product of the fermented mugwort plant itself, and therefore contains many water-insoluble components, making it unsuitable for use as a cosmetic. In addition, the conventional method for producing the mugwort fermentation product is difficult and expensive.

[0005] Therefore, a fermentation liquid that is a highly safe natural product that not only has functionality such as water retention, but also has excellent usability such as compatibility with the skin and does not impair the effects of the plant itself, a cosmetic containing the fermentation liquid, and an easy and inexpensive method for producing the fermentation liquid have not yet been provided, and there is currently a strong demand for their prompt provision. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2008-162964 A [Patent Document 2] JP 2011-140453 A Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention aims to solve the above-mentioned problems in the past and to achieve the following objectives: That is, the present invention aims to provide a fermentation liquor of a plant of the genus Artemisia that is a highly safe natural product that has excellent skin compatibility and water retention properties and does not impair the effects of the plant of the genus Artemisia itself, a cosmetic product containing the fermentation liquor of a plant of the genus Artemisia, and an easy and inexpensive method for producing the fermentation liquor of a plant of the genus Artemisia. [Means for solving the problem]

[0008] The means for solving the above problems are as follows. <1> The fermentation liquid of Artemisia genus is a fermentation liquid of Aspergillus oryzae from a plant belonging to the Artemisia genus, and is characterized in that the contact angle of the fermentation liquid is 78° or less. <2> The method for producing a fermentation liquor of a plant belonging to the genus Artemisia includes fermenting a plant belonging to the genus Artemisia using Aspergillus oryzae to obtain a fermentation liquor, and is characterized in that the contact angle of the fermentation liquor is 78° or less. <3> a seed koji preparation step of inoculating a plant belonging to the genus Artemisia with Aspergillus oryzae to obtain a seed koji of Artemisia plant; and a fermentation step of inoculating a plant belonging to the genus Artemisia with the Artemisia plant seed koji to obtain an Artemisia plant fermentation liquid. <2> This is a method for producing the fermentation liquid of a mugwort plant described in the above. <4> The above <1> The present invention relates to a cosmetic preparation comprising the fermentation liquid of a plant of the genus Artemisia described above. Effect of the Invention

[0009] According to the present invention, it is possible to solve the above-mentioned problems in the conventional art and achieve the above-mentioned object, and to provide a fermentation liquid of an Artemisia plant which is a highly safe natural product having excellent skin compatibility and water retention properties without impairing the effects of the Artemisia plant itself, a cosmetic containing said Artemisia plant fermentation liquid, and an easy and inexpensive method for producing said Artemisia plant fermentation liquid. [Brief description of the drawings]

[0010]

Figure 1A

Figure 1B

Figure 1C

Figure 2A

Figure 2B

Figure 2C

[0011] (Artemisia genus plant fermentation liquid and method for producing same) The fermentation broth of an Artemisia plant of the present invention (hereinafter sometimes abbreviated as "fermentation broth") is a fermentation broth of an Artemisia plant (hereinafter sometimes referred to as "Artemisia plant") by koji mold, and the contact angle of the fermentation broth is 78° or less. The fermentation broth of an Artemisia plant of the present invention can be suitably obtained by the method for producing the fermentation broth of an Artemisia plant of the present invention. The method for producing a fermentation liquor of an Artemisia plant of the present invention at least comprises fermenting a plant belonging to the Artemisia genus using Aspergillus oryzae to obtain a fermentation liquor. Hereinafter, the method for producing the fermented liquor of an Artemisia plant of the present invention will be described in detail, and the fermented liquor of an Artemisia plant of the present invention will also be described.

[0012] <Method of manufacturing Artemisia fermentation liquid> The method for producing the fermentation liquid of a plant of the genus Artemisia is not particularly limited, and can be appropriately selected depending on the purpose, so long as it is possible to ferment a plant of the genus Artemisia using an Aspergillus oryzae to obtain a fermentation liquid having a contact angle of 78° or less. The method includes at least a fermentation step, and preferably further includes a seed koji preparation step, and further includes other steps as necessary.

[0013] <<Fermentation process>> The fermentation step is a step of fermenting a plant belonging to the genus Artemisia (Artemisia genus plant) using Aspergillus oryzae to obtain a fermentation liquid. The contact angle of the fermentation liquid is 78° or less.

[0014] -Artemisia genus- The Artemisia genus plant used as the fermentation raw material is a plant of the Asteraceae family ( Compositae ) Artemisia ( Artemisia It is a perennial herb belonging to the genus Aspergillus, and has been used as a food and medicinal ingredient since ancient times. It grows wild or is cultivated widely in Hokkaido, Honshu, Shikoku, Kyushu, and other areas of Japan, and is easily available in these areas.

[0015] The type of the Artemisia plant is not particularly limited and can be appropriately selected depending on the purpose. For example, Artemisia montana (Nakai) Pamp., Artemisia capillarisThunbergii, Artemisia princeps Pampan. Artemisia japonica Thunb., Artemisia absinthium L., Artemisia lactiflora Wall., Artemisia maritima L., Artemisia scoparia Waldst.et kit. These may be used alone or in combination of two or more. Artemisia montana (Nakai) Pamp. (Yamayomogi) and Artemisia capillaris Thunbergii (Artemisia capillaris) is preferred, and Artemisia capillaris is more preferred. The method for obtaining the Artemisia plant is not particularly limited and can be appropriately selected depending on the purpose. The plant may be collected from nature or may be a commercially available product.

[0016] The part of the Artemisia plant used as the fermentation raw material is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include above-ground parts such as flowers, buds, fruits, pericarp, seeds, seed coats, stems, leaves, branches, and leaves; and underground parts such as roots and rhizomes. These may be used alone or in combination of two or more. Among these, the above-ground parts are preferred as the part of the Artemisia plant.

[0017] The size of the Artemisia plant used as the fermentation raw material is not particularly limited as long as it is a size that allows the Aspergillus oryzae to be cultured, and can be appropriately selected depending on the purpose. For example, the size may be that as it is when harvested, cut to a desired size, or pulverized (powdered) size.

[0018] The state of the Artemisia plant used as the fermentation raw material is not particularly limited as long as it is in a state that allows the culturing of the Aspergillus oryzae, and can be appropriately selected depending on the purpose, and examples thereof include the as-collected state, the dried state, the crushed state, the squeezed state, the extract state, etc. Among these, the as-collected state, the crushed state, the squeezed state, and the extract state are preferred in terms of facilitating the action of the Aspergillus oryzae, and the as-collected state and the crushed state are more preferred.

[0019] The method for drying the Artemisia plant is not particularly limited and can be appropriately selected depending on the purpose. For example, drying in the sun, drying using a commonly used dryer, etc. can be mentioned.

[0020] The method for pulverizing the Artemisia plant is not particularly limited and can be appropriately selected depending on the purpose. For example, the method includes pulverizing the plant using a mixer, a power mill, a sugar mill, a jet mill, an impact grinder, etc.

[0021] The method for converting the Artemisia plant into the juice state is not particularly limited and can be appropriately selected depending on the purpose. For example, squeezing or the like can be used.

[0022] The method for converting the Artemisia plant into the extract is not particularly limited, and any method generally used for plant extraction can be appropriately selected depending on the purpose.

[0023] - Aspergillus oryzae - The koji mold is not particularly limited and can be appropriately selected depending on the purpose. For example, Aspergillus oryzae ( Aspergillus oryzae ), Aspergillus sojae ( Aspergillus sojae ) and other yellow koji molds; Aspergillus lutuiensis ( Aspergillus luchuensis ) and other black koji molds; Aspergillus kawauchii ( Aspergillus kawauchii) and mutant strains thereof. These may be used alone or in combination of two or more. Among these, the koji mold is preferably Aspergillus oryzae ( Aspergillus oryzae ) is preferred in terms of its excellent compatibility with the skin and water retention. The method for obtaining the koji fungus is not particularly limited and can be appropriately selected depending on the purpose. It may be collected from nature or a commercially available product may be used. As the koji fungus, a seed koji made from rice or the like may be used, a seed koji from a plant of the genus Artemisia obtained in a seed koji preparation step described below may be used, or a koji fungus cultured in a medium (agar medium, liquid medium, etc.) may be used. Among these, it is preferable to use the seed koji from a plant of the genus Artemisia, since a fermentation liquid having a contact angle of 78° or less can be obtained efficiently and easily.

[0024] The amount of the koji mold to be inoculated into the Artemisia plant used as the fermentation raw material is not particularly limited as long as it is an amount that can ferment the Artemisia plant, and can be appropriately selected depending on the purpose. When the fermentation raw material is in a liquid state, the amount of the koji mold to be inoculated is preferably 1×10 3 pieces / mL~1×10 8 When the fermentation raw material is in a solid state, the concentration is preferably 1×10 3 pieces / g~1×10 8 Pieces / g is preferred.

[0025] When the Aspergillus oryzae is inoculated into the Artemisia plant, it is preferable to add water. The amount of water to be added is not particularly limited and can be appropriately selected depending on the purpose, but it is preferable to add 500 to 5,000 parts by mass, more preferably 1,000 to 4,000 parts by mass, and particularly preferably 1,500 to 3,000 parts by mass, per 100 parts by mass of the Artemisia plant.

[0026] The fermentation (culture) temperature is not particularly limited as long as it is within the range of temperatures at which fermentation by the koji mold can be performed, and can be appropriately selected depending on the purpose, but is preferably 20° C. to 40° C., and more preferably 25° C. to 35° C. If the fermentation temperature is lower than 20° C., the Artemisia plant cannot be fermented sufficiently, and skin compatibility and water retention may become insufficient. Note that if the temperature exceeds 50° C., the koji mold may not grow.

[0027] The fermentation (culture) time is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 10 to 40 hours, more preferably 20 to 30 hours. If the fermentation time is less than 10 hours, the Artemisia plant cannot be fermented sufficiently, and the skin compatibility and water retention may be insufficient.

[0028] The method for stopping the fermentation (culture) is not particularly limited and can be appropriately selected depending on the purpose. For example, a heating method can be mentioned. The heating temperature for stopping the fermentation is not particularly limited as long as it is a temperature at which the koji mold cannot grow, and can be appropriately selected depending on the purpose, but is preferably 50° C. or higher, more preferably 70° C. or higher, and particularly preferably 100° C. to 130° C. If the heating temperature is less than 50° C., the fermentation may not be able to be stopped, and if it exceeds 130° C., the effect of the Artemisia plant itself in the Artemisia plant fermentation liquid may be impaired. The heating time for stopping the fermentation is not particularly limited as long as it can make the koji mold unable to grow, and can be appropriately selected depending on the purpose, but is preferably 5 minutes or more, and more preferably 10 to 20 minutes. If the heating time is less than 5 minutes, the fermentation may not be stopped, and if it exceeds 20 minutes, the effect of the Artemisia plant itself in the Artemisia plant fermentation liquid may be impaired.

[0029] In addition, the Artemisia fermentation liquid after the fermentation is stopped is preferably cooled. The cooling method is not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include a method of leaving the liquid at room temperature or in a refrigerator.

[0030] In the fermentation step, the number of times the fermentation is carried out is not particularly limited and can be appropriately selected depending on the purpose. The number of times the fermentation is carried out may be one or more.

[0031] When the fermentation step is carried out multiple times, the koji mold may be inoculated only the first time, or only a few times, or may be inoculated every time, but it is preferable to inoculate it only the first time. Furthermore, when the fermentation step is carried out multiple times, the fermentation temperatures and fermentation times may be different or the same for each time.

[0032] <<Seed koji preparation process>> The seed koji preparation step is a step of using a plant of the genus Artemisia as a seed koji starting material, and inoculating the seed koji starting material with an Aspergillus fungus to obtain a seed koji from a plant of the genus Artemisia.

[0033] -Artemisia genus- The Artemisia plant used as the seed koji raw material in the seed koji preparation step can be the same as that described in the <<Fermentation step>> above, and the part, size, condition, and other aspects of the Artemisia plant used are also the same.

[0034] - Aspergillus oryzae - The koji mold used in the seed koji preparation step can be the same as that described in the <<Fermentation step>> above.

[0035] The amount of the koji mold to be inoculated into the Artemisia plant used as the seed koji material is not particularly limited and can be appropriately selected depending on the purpose. 3 pieces / mL~1×10 8It is preferable to inoculate 5 to 100 parts by mass of the aspergillus oryzae (cells / mL), more preferably 10 to 50 parts by mass, and particularly preferably 20 to 30 parts by mass. If the amount of the aspergillus oryzae to be inoculated per 100 parts by mass of the Artemisia plant is less than 5 parts by mass, a sufficient number of spores may not adhere to the Artemisia plant, whereas if it exceeds 100 parts by mass, excessive moisture may cause abnormal proliferation.

[0036] When the koji fungus is inoculated into the Artemisia plant used as the seed koji material, water is preferably added. The amount of water added is not particularly limited and can be appropriately selected depending on the purpose, but it is preferably 10 to 250 parts by mass, more preferably 20 to 200 parts by mass, and particularly preferably 30 to 150 parts by mass, per 100 parts by mass of the Artemisia plant. If the amount of water added is less than 10 parts by mass per 100 parts by mass of the Artemisia plant, a sufficient amount of spores may not be attached to the Artemisia plant.

[0037] The temperature for the culture is not particularly limited as long as it is within a temperature range in which the koji mold can grow, and can be appropriately selected depending on the purpose, but is preferably 20° C. to 40° C., and more preferably 25° C. to 35° C. If the culture temperature is lower than 20° C., a sufficient amount of spores may not attach to the Artemisia plant. If the temperature exceeds 50° C., the koji mold may not grow.

[0038] The culture time is not particularly limited and may be appropriately selected depending on the purpose, but is preferably 80 to 210 hours, more preferably 100 to 190 hours, and particularly preferably 120 to 170 hours. If the culture time is less than 80 hours, a sufficient amount of spores may not be attached to the Artemisia plant, and if it exceeds 210 hours, the germination rate of the spores may decrease.

[0039] -Artemisia genus plant koji seed- The Artemisia plant seed koji obtained by the above method is an Artemisia plant with sufficient Aspergillus spores growing on it. By using this in the fermentation process, it is possible to more efficiently and easily obtain an Artemisia plant fermentation liquid with a contact angle of 78° or less.

[0040] <<Other processes>> The other steps in the method for producing the Artemisia plant fermentation liquid are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. For example, a sterilization step, a purification step, a dilution step, a concentration step, a drying step, etc. can be included.

[0041] -Sterilization process- The sterilization step is a step of sterilizing the Artemisia plant used as the fermentation raw material in the fermentation step, the Artemisia plant used as the seed koji raw material in the seed koji preparation step, and the like before inoculation with the koji mold. In addition, when the fermentation step is carried out multiple times, it is preferable to sterilize the fermentation liquid obtained in the previous fermentation step before the next fermentation step. The sterilization step may be carried out simultaneously with stopping the fermentation in the fermentation step. The means for sterilizing the Artemisia plant or the fermentation liquid is not particularly limited and can be appropriately selected from known methods.

[0042] -Purification process- The purification step is a step of purifying the Artemisia plant fermentation liquid obtained in the fermentation step. In the purification step, solid contents (for example, the Artemisia plant body, the Aspergillus fungus body, lees, etc.) in the Artemisia plant fermentation liquid are removed. The removal means is not particularly limited and can be appropriately selected depending on the purpose. For example, filtration and the like can be mentioned. The filtration method is not particularly limited and can be appropriately selected from known methods depending on the purpose.

[0043] -Dilution process, concentration process- The dilution step and the concentration step are steps for adjusting the Artemisia plant fermentation liquid obtained in either the fermentation step or the purification step to a desired concentration. The dilution means is not particularly limited and can be appropriately selected from known methods depending on the purpose. The concentration means is not particularly limited and can be appropriately selected depending on the purpose. For example, it may be concentration under reduced pressure.

[0044] -Drying process- The drying step is a step of drying the Artemisia plant fermentation liquid obtained in any one of the fermentation step, the purification step, the dilution step, and the concentration step. The drying means is not particularly limited and can be appropriately selected depending on the purpose. For example, freeze-drying and the like can be mentioned.

[0045] <Artemisia fermented liquid> The fermentation broth of an Artemisia plant of the present invention is a fermentation broth produced by an Aspergillus fungus of a plant belonging to the genus Artemisia, and the contact angle of the fermentation broth is 78° or less.

[0046] In this specification, the contact angle refers to the contact angle θ (°) at 1,000 ms was determined using the θ / 2 method by placing 3 μL of a measurement sample on the sample stage of a dynamic contact angle / surface tension measurement device (FTA1000 Falcon, First Ten Angstroms) under conditions of a temperature of 22°C and a relative humidity of 20% using the sessile drop method. The contact angle is used as an index of "wetting" and is defined as "the angle between the liquid surface and the solid surface at the location where the free surface of a stationary liquid comes into contact with a solid wall (the angle inside the liquid)" (see Physics and Chemistry Dictionary, 4th Edition, Iwanami Shoten Co., Ltd.). The contact angle is determined by the magnitude relationship between the cohesive force between liquid molecules and the adhesive force between solid walls, and is an acute angle when the liquid wets the solid (high adhesive force) and an obtuse angle when it does not wet the solid. Therefore, the smaller the contact angle, the easier it is to wet, that is, the better it is compatible with the skin. Therefore, there is no particular restriction on the contact angle of the Artemisia fermentation liquid as long as it is 78° or less, and it can be appropriately selected according to the purpose, and there is no restriction on the lower limit.

[0047] The Artemisia plant fermentation liquid may contain the koji mold fungus or may be one from which the koji mold fungus has been removed, but is preferably one from which the koji mold fungus has been removed.

[0048] The state of the Artemisia plant fermentation liquid is not particularly limited and can be appropriately selected depending on the purpose, and may be, for example, the Artemisia plant fermentation liquid itself, a purified product of the Artemisia plant fermentation liquid, a concentrated product of the Artemisia plant fermentation liquid, a diluted product of the Artemisia plant fermentation liquid, etc. The Artemisia plant fermentation liquid may also be obtained by mixing or dissolving a dried product of the Artemisia plant fermentation liquid again in a solvent such as water or a hydrophilic solvent.

[0049] The fermented liquid of a plant of the genus Artemisia does not impair the effects of the plant of the genus Artemisia itself. The effects of the Artemisia plant itself include generally known effects, such as skin-whitening effect and anti-aging effect.

[0050] <Application> The Artemisia plant fermentation liquid of the present invention is obtained by fermenting Artemisia plants with Aspergillus oryzae, and therefore has excellent skin compatibility and water retention properties. It is a highly safe natural product that does not impair the effects of the Artemisia plant itself, and can therefore be widely used in a variety of fields, including cosmetics, foods, and pharmaceuticals. Furthermore, the method for producing an Artemisia plant fermentation liquor of the present invention can easily and inexpensively produce an Artemisia plant fermentation liquor by fermenting an Artemisia plant with Aspergillus oryzae, and can be suitably used as the method for producing an Artemisia plant fermentation liquor of the present invention.

[0051] The fermented liquid of a plant of the genus Artemisia of the present invention is preferably applied to humans, but can also be applied to animals other than humans as long as the respective action and effects are exhibited.

[0052] (Cosmetics) The cosmetic of the present invention contains the fermented liquid of a plant of the genus Artemisia of the present invention, and further contains other ingredients as necessary.

[0053] <Artemisia fermented liquid> The content of the Artemisia fermentation liquor in the cosmetic is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 5% by volume or more, more preferably 20% by volume or more, based on the total amount of the cosmetic. If the content of the Artemisia fermentation liquor is less than 5% by volume, the skin compatibility and water retention may be insufficient. The content of the Artemisia fermentation liquor is preferably as high as possible, and the upper limit is not particularly limited and can be appropriately selected depending on the purpose. The cosmetic may be the Artemisia fermentation liquor itself.

[0054] <Other ingredients> If necessary, the cosmetic may further contain various main ingredients, auxiliaries and other ingredients that are commonly used in the manufacture of cosmetics, provided that the purpose and effects of the present invention are not impaired. The other components are not particularly limited and can be appropriately selected depending on the purpose, and examples thereof include astringents, bactericides, antibacterial agents, ultraviolet absorbers, cell activators, oils and fats, waxes, hydrocarbons, fatty acids, alcohols, esters, surfactants, and fragrances. These may be used alone or in combination of two or more. When used in combination with the Artemisia fermentation liquid, these components may act synergistically to provide superior effects beyond those normally expected. The content of the other components in the cosmetic is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected depending on the purpose.

[0055] <Application> The use of the cosmetic is not particularly limited and can be appropriately selected from common cosmetic products. Examples include skin cosmetics such as lotion, milky lotion, cream, ointment, beauty essence, lotion, pack, jelly, lip balm, lipstick, foundation, bath additives, soap, and body shampoo; scalp and hair cosmetics such as astringent, hair tonic, hair cream, hair liquid, pomade, shampoo, and conditioner.

[0056] The cosmetic may be a cosmetic in which the fermentation liquor of a plant of the genus Artemisia is blended with any cosmetic so as not to interfere with its activity, or may be a cosmetic containing the fermentation liquor of a plant of the genus Artemisia as a main component. Furthermore, the cosmetic may be the fermentation liquor of a plant of the genus Artemisia itself.

[0057] The cosmetic composition of the present invention is preferably applied to humans, but can also be applied to animals other than humans as long as the respective functional effects are exhibited.

[0058] The cosmetic of the present invention contains the fermented broth of a plant of the genus Artemisia, and is useful in that it exerts an excellent moisture-retaining effect and the effect of the plant of the genus Artemisia itself when used on the skin. In addition, the cosmetic of the present invention contains the fermented broth of a plant of the genus Artemisia, which is excellent in compatibility with the skin, as an active ingredient, and has high commercial value. Furthermore, the cosmetic of the present invention contains the fermented broth of a plant of the genus Artemisia, which is a natural product, as an active ingredient, and is also useful in that it is highly safe. EXAMPLES

[0059] The present invention will be specifically described below by way of Preparation Examples, Production Examples, Examples, and Test Examples, but the present invention is not limited to these Preparation Examples, Production Examples, Examples, and Test Examples.

[0060] (Preparation Example 1: Preparation of Yomogi Seed Koji) Aspergillus oryzae ( Aspergillus oryzae A koji mold solution was prepared by taking a sample of koji mold (strain name: AOK1714, manufactured by Akita Konno Shoten Co., Ltd.) using a platinum loop and suspending it in 50 mL of sterilized water. The number of bacteria in the koji mold solution was calculated using a Thoma hemocytometer (manufactured by EKDS) and found to be 1.0 × 10 5 The number of cells was 1 / mL. Next, 10 g of Yamayomogi (manufactured by Albion Co., Ltd.) cut into 0.5 cm to 5 cm pieces was placed in an Erlenmeyer flask and autoclaved, and 2 mL of the Aspergillus oryzae solution was inoculated therein and cultured at 30° C. for 168 hours. After the culture was completed, the mixture was dried at 45° C. for 24 hours to obtain "Yamayomogi seed koji."

[0061] (Production Example 1: Production of Yomogi Fermented Liquid 1) Artemisia japonica (manufactured by Albion Co., Ltd.) was crushed using a crusher (sugar mill) and passed through a 2 mm mesh screen to obtain Artemisia japonica crushed material. 1,000 mL of water was added to 50 g of this Artemisia japonica crushed material, and after mixing, the Artemisia japonica seed koji (bacteria count: about 1.0 × 10 6 20 mL of the bacteria (cells / mL, autoclaved) was inoculated. Then, the bacteria were pre-cultured at 25° C. for 22 hours. The resulting fermentation liquid was filtered using diatomaceous earth to obtain “Yamayomogi Fermentation Liquid 1.”

[0062] (Production Example 2: Production of Yomogi Fermented Liquid 2) In the above-mentioned Production Example 1, the Yamayomogi seed koji obtained in Preparation Example 1 was mixed with rice-based seed koji ( Aspergillus oryzae A "Yamayomogi Fermented Liquid 2" was obtained in the same manner as in Production Example 1, except that the rice seed koji used was changed to Shirakami, manufactured by Akita Konno Shoten Co., Ltd. (hereinafter sometimes referred to as "rice seed koji").

[0063] (Comparative Production Example 1: Production of Artemisia anguicida extract) Artemisia japonica (manufactured by Albion Co., Ltd.) was crushed using a crusher (sugar mill) and passed through a 2 mm mesh screen to obtain Artemisia japonica crushed material. 1,000 mL of water was added to 50 g of this Artemisia japonica crushed material, and after mixing, the mixture was stirred at 25°C for 22 hours. The resulting mixture was then filtered using diatomaceous earth to obtain "Artemisia japonica extract."

[0064] (Test Example 1-1: Skin compatibility test of mugwort) Using the Artemisia fermentation liquid 1 obtained in Production Example 1, the Artemisia fermentation liquid 2 obtained in Production Example 2, and the Artemisia extract obtained in Comparative Production Example 1 as test samples, a "Artemisia skin compatibility test" was conducted by measuring the contact angle using the following method. Specifically, using a dynamic contact angle / surface tension measuring device (FTA1000 Falcon, manufactured by First Ten Angstroms), 3 μL of each test sample was dropped onto the sample stage (made of aluminum) of the device, and measurements were performed by the sessile drop method under conditions of a temperature of 22°C and a relative humidity of 20%. The contact angle θ (°) at 1,000 ms was determined by the θ / 2 method. The contact angle was measured three times, and the average value was calculated. The results are shown in Table 1 below. An example of the droplet used when measuring the contact angle of each test sample is shown in Figures 1A to 1C.

[0065] [Table 1]

[0066] The Artemisia fermentation liquid 1 obtained in Production Example 1 had a contact angle of 78° or less and was excellent in compatibility with the skin. The results of Test Example 1-1 show that by producing an Artemisia plant fermentation broth using Artemisia plant seed koji, it is possible to efficiently and easily obtain an Artemisia plant fermentation broth having a contact angle of 78° or less.

[0067] In the following test examples, "Mugwort fermentation liquid 1" obtained in Production Example 1 was used as the sample of Example 1, "Mugwort fermentation liquid 2" obtained in Production Example 2 was used as the sample of Comparative Example 1, and "Mugwort extract" obtained in Comparative Production Example 1 was used as the sample of Comparative Example 2.

[0068] (Test Example 1-2: Water retention test of mugwort) Using Artemisia fermentation liquid 1 of Example 1, Artemisia fermentation liquid 2 of Comparative Example 1, and Artemisia extract of Comparative Example 2 as test samples, a "Artemisia water retention test" was conducted by the following method. Specifically, the inner forearms of three subjects (subject 1: a woman in her mid-20s, subject 2: a woman in her early 30s, and subject 3: a woman in her late 30s) were washed as test sites, and then the subjects were placed in a temperature- and humidity-controlled room (temperature 20°C, relative humidity 50%) and allowed to acclimate for about 20 minutes. The moisture content of the stratum corneum of the test site before application of the test sample (hereinafter sometimes referred to as "initial stratum corneum moisture content") [unit: μS] was measured using a skin surface stratum corneum moisture content measuring device (SKICON-200EX, manufactured by Yayoi Co., Ltd.). Next, 20 μL of the test sample was applied to the test site (an area of ​​1.5 cm long and 1.5 cm wide), and the moisture content of the stratum corneum of the test site after 20 minutes (hereinafter sometimes referred to as "stratum corneum moisture content after application") [unit: μS] was measured. From these measured values ​​of stratum corneum moisture content, the change in stratum corneum moisture content was calculated using the following formula (1). The results are shown in Tables 2 to 4 below. Change in stratum corneum moisture content [μS] = stratum corneum moisture content after application [μS] - initial stratum corneum moisture content [μS] Formula (1)

[0069] [Table 2]

[0070] [Table 3]

[0071] [Table 4]

[0072] From the results of Test Example 1-2, the mugwort fermented liquid of Example 1, which had a contact angle of 78° or less, not only had excellent compatibility with the skin but also had high water retention. These effects of the Artemisia fermentation liquid of Example 1 were not only superior to those of the Artemisia extract of Comparative Example 2, which was not fermented, but unexpectedly were also significantly superior to those of the Artemisia fermentation liquid of Comparative Example 1, which was fermented using commercially available rice seed koji.

[0073] (Preparation Example 2: Preparation of Kawara Yomogi Seed Koji) Aspergillus oryzae ( Aspergillus oryzae A koji mold solution was prepared by taking a sample of koji mold (strain name: AOK1714, manufactured by Akita Konno Shoten Co., Ltd.) using a platinum loop and suspending it in 50 mL of sterilized water. The number of bacteria in the koji mold solution was calculated using a Thoma hemocytometer (manufactured by EKDS) and found to be 1.0 × 10 5 The number of cells was 1 / mL. Next, 10 g of Artemisia capillaris (manufactured by Albion Co., Ltd.) cut into 0.5 cm to 5 cm pieces was placed in an Erlenmeyer flask and autoclaved, and 2 mL of the Aspergillus oryzae solution was inoculated therein and cultured at 30° C. for 168 hours. After the culture was completed, the mixture was dried at 45° C. for 24 hours to obtain “Artemisia capillaris seed koji.”

[0074] (Production Example 3: Production of Kawara Yomogi Fermented Liquid 1) Artemisia capillaris (manufactured by Albion Co., Ltd.) was pulverized using a pulverizer (sugar mill) and passed through a 2 mm mesh screen to obtain Artemisia capillaris pulverized material. 1,000 mL of water was added to 50 g of this Artemisia capillaris pulverized material, and mixed. The Artemisia capillaris seed koji (bacterial count: about 1.0 × 10 6 20 mL of the bacteria (cells / mL, autoclaved) was inoculated. Then, the bacteria were pre-cultured at 25° C. for 22 hours. The resulting fermentation liquid was filtered using diatomaceous earth to obtain “Artemisia capillaris fermentation liquid 1.”

[0075] (Production Example 4: Production of Kawara Yomogi Fermented Liquid 2) In the above-mentioned Production Example 3, the Kawarayomogi seed koji obtained in Preparation Example 2 was mixed with rice seed koji ( Aspergillus oryzae A "Mugwort fermented liquid 2" was obtained in the same manner as in Production Example 3, except that the koji used was changed to white koji Shirakami, manufactured by Akita Konno Shoten Co., Ltd.

[0076] (Comparative Production Example 2: Production of Artemisia capillaris extract) Artemisia capillaris (manufactured by Albion Co., Ltd.) was pulverized using a pulverizer (sugar mill) and passed through a 2 mm mesh screen to obtain Artemisia capillaris pulverized material. 1,000 mL of water was added to 50 g of this Artemisia capillaris pulverized material, mixed, and stirred at 25°C for 22 hours. The resulting mixture was then filtered using diatomaceous earth to obtain "Artemisia capillaris extract."

[0077] (Test Example 2-1: Skin compatibility test of mugwort) In the "Test on skin compatibility of Artemisia capillaris" of Test Example 1-1, the test samples were changed from Artemisia capillaris fermentation liquid 1 obtained in Production Example 1, Artemisia capillaris fermentation liquid 2 obtained in Production Example 2, and Artemisia capillaris extract obtained in Comparative Production Example 1 to Artemisia capillaris fermentation liquid 1 obtained in Production Example 3, Artemisia capillaris fermentation liquid 2 obtained in Production Example 4, and Artemisia capillaris extract obtained in Comparative Production Example 2. The "Test on skin compatibility of Artemisia capillaris" was conducted in the same manner as in Test Example 1-1, except that the test samples were changed from Artemisia capillaris fermentation liquid 1 obtained in Production Example 1, Artemisia capillaris fermentation liquid 2 obtained in Production Example 2, and Artemisia capillaris extract obtained in Comparative Production Example 2. The results are shown in the following Table 5. Moreover, an example of the droplet when measuring the contact angle of each test sample is shown in Fig. 2A to Fig. 2C.

[0078] [Table 5]

[0079] The Artemisia capillaris fermentation liquid 1 obtained in Production Example 3 had a contact angle of 78° or less and was excellent in compatibility with the skin. Furthermore, similar to Test Example 1-1, the results of Test Example 2-1 demonstrated that by producing an Artemisia plant fermentation liquid using Artemisia plant seed koji, it is possible to efficiently and easily obtain an Artemisia plant fermentation liquid having a contact angle of 78° or less.

[0080] In the following test examples, "Artemisia capillaris fermentation liquid 1" from Production Example 3 was used as the sample for Example 2, "Artemisia capillaris fermentation liquid 2" from Production Example 4 was used as the sample for Comparison Example 3, and "Artemisia capillaris extract" from Comparative Production Example 2 was used as the sample for Comparison Example 4.

[0081] (Test Example 2-2: Water retention test of mugwort) In the "water retention test of Artemisia capillaris" of Test Example 1-2, the test samples were changed from Artemisia capillaris fermentation liquid 1 of Example 1, Artemisia capillaris fermentation liquid 2 of Comparative Example 1, and Artemisia capillaris extract of Comparative Example 2 to Artemisia capillaris fermentation liquid 1 of Example 2, Artemisia capillaris fermentation liquid 2 of Comparative Example 3, and Artemisia capillaris extract of Comparative Example 4. The "water retention test of Artemisia capillaris" was performed in the same manner as in Test Example 1-2. The results are shown in Tables 6 to 8 below.

[0082] [Table 6]

[0083] [Table 7]

[0084] [Table 8]

[0085] From the results of Test Example 2-2, the Artemisia capillaris fermentation liquid of Example 2, which had a contact angle of 78° or less, not only had excellent compatibility with the skin but also had high water retention. These effects of the Artemisia capillaris fermentation liquid of Example 2 were not only superior to those of the Artemisia capillaris extract of Comparative Example 4, which was not fermented, but also, unexpectedly, were significantly superior to those of the Artemisia capillaris fermentation liquid of Comparative Example 3, which was fermented using commercially available rice seed koji.

[0086] The results of the above test examples suggest that when a fermented liquid of an Artemisia plant with a contact angle of 78° or less is used as a cosmetic, it has excellent skin compatibility, as well as excellent skin compatibility and water retention. [Industrial Applicability]

[0087] The Artemisia plant fermentation liquid of the present invention can be easily and inexpensively produced by the method for producing Artemisia plant fermentation liquid of the present invention, and since it is obtained by fermenting Artemisia plants with Aspergillus oryzae, it has excellent compatibility with the skin and water retention properties, and since it is a highly safe natural product without impairing the effects of the Artemisia plant itself, it can be widely used in a variety of fields, including cosmetics, foods, and pharmaceuticals. Since the cosmetic of the present invention contains the fermented liquid of the Artemisia plant of the present invention, it can be suitably used for skin cosmetics such as lotions, milky lotions, creams, ointments, beauty essences, lotions, packs, jelly, lip balm, lipstick, foundations, bath additives, soaps, and body shampoos; and scalp and hair cosmetics such as astringents, hair tonics, hair creams, hair liquids, pomades, shampoos, and conditioners.

Claims

1. A fermentation liquid of Aspergillus oryzae from a plant belonging to the genus Artemisia, The contact angle of the fermentation liquid is 78° or less, and the fermentation liquid is a seed koji preparation step of inoculating 5 to 100 parts by mass of Aspergillus oryzae at 1×10 3 cells / mL to 1×10 8 cells / mL with respect to 100 parts by mass of the plant belonging to the genus Artemisia, and statically culturing the plant at 20° C. to 40° C. for 80 to 210 hours to obtain a seed koji of an Artemisia plant; a fermentation step of adding 500 to 5,000 parts by mass of water to 100 parts by mass of the plant belonging to the genus Artemisia, inoculating the plant seed koji of the plant belonging to the genus Artemisia at 1×10 3 cells / mL to 1×10 8 cells / mL, and culturing and fermenting the plant at 20° C. to 40° C. for 10 to 40 hours to obtain the fermentation liquid of the plant belonging to the genus Artemisia; A fermented liquid of a plant of the genus Artemisia (excluding those containing lactic acid bacteria), characterized by being obtained by the following procedure.

2. a seed koji preparation step of inoculating 5 to 100 parts by mass of Aspergillus oryzae at 1×10 3 cells / mL to 1×10 8 cells / mL with respect to 100 parts by mass of a plant belonging to the genus Artemisia, and statically culturing the plant at 20° C. to 40° C. for 80 to 210 hours to obtain a seed koji of an Artemisia plant; a fermentation step of adding 500 to 5,000 parts by mass of water to 100 parts by mass of the plant of the genus Artemisia, inoculating 1×10 3 to 1×10 8 cells / mL of seed koji of the plant of the genus Artemisia, and culturing and fermenting the mixture at 20° C. to 40° C. for 10 to 40 hours to obtain a fermented liquid of the plant of the genus Artemisia (excluding lactic acid bacteria); Including, A method for producing a fermentation liquor of an Artemisia plant, wherein the contact angle of the fermentation liquor is 78° or less.

3. A cosmetic preparation comprising the fermented liquid of a plant of the genus Artemisia according to claim 1 (excluding those containing lactic acid bacteria) as an active ingredient.

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