Method for producing fermentation broth and cosmetic

Abstract

To provide a fermented liquid in which the amount of amino acids is effectively increased and to provide a cosmetic comprising the fermented liquid.SOLUTION: A fermented liquid comprises (A) a plant material consisting of coriander, (B) molted rice, and (c) water. When the plant material consisting of coriander is coriander leaves, the coriander leaves contained in a fermented liquid is in an amount of 4.0 to 30% by weight. When the plant material consisting of coriander is coriander fruit, the coriander fruit is contained in the fermented liquid in an amount of 2.0 to 30% by weight.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present invention relates to a fermentation broth containing Aspergillus oryzae koji and a cosmetic containing the fermentation broth.

Background Art

[0002] Conventionally, Aspergillus oryzae koji has been used for the purpose of being incorporated into cosmetics for the purpose of moisturizing, whitening, or anti-aging effects. As an example, Patent Document 1 provides an anti-aging agent containing a heat- and pressure-treated product of Aspergillus oryzae koji as an active ingredient, and also provides a skin cosmetic containing the heat- and pressure-treated product of Aspergillus oryzae koji. It is reported in Patent Document 1 that by using the heat- and pressure-treated product of Aspergillus oryzae koji, it has been confirmed that it has an excellent fibroblast growth promoting effect.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] The present invention provides a fermentation broth in which the amount of amino acids is effectively increased and a cosmetic containing the fermentation broth.

Means for Solving the Problems

[0005] The fermentation broth according to the present invention (A) a plant material consisting of coriander, (B) Aspergillus oryzae koji and (C) an aqueous phase component and contains (1) When the plant material consisting of coriander is coriander leaves, the coriander leaves are contained in the fermentation broth at 4.0 to 30% by weight, and (2) when the plant material consisting of coriander is coriander fruits, the coriander fruits may be contained in the fermentation broth at 2.0 to 30% by weight.

[0006] In the fermentation broth according to the present invention, The plant material consisting of coriander is coriander fruit, and the coriander fruit may be contained in the fermentation broth at 5.0% by weight or more.

[0007] In the fermentation broth according to the present invention, The plant material consisting of coriander is coriander leaves, and the coriander leaves may be contained in the fermentation broth at 3.0% by weight or more.

[0008] In the fermentation broth according to the present invention, Koji may be contained in the fermentation broth at 5.0 to 30% by weight.

[0009] In the fermentation broth according to the present invention, The plant material consisting of coriander and koji may be contained in the fermentation broth in a total amount of 7.0 to 40% by weight.

[0010] In the fermentation broth according to the present invention, The aqueous phase component may contain water and 1,3- Butylene glycol and the like.

[0011] The cosmetic according to the present invention, may contain the above-mentioned fermentation broth at 0.05% by weight to 100% by weight.

Effects of the Invention

[0012] According to the present invention, it is possible to provide a fermentation broth in which the amount of amino acids is effectively increased and a cosmetic containing the fermentation broth.

Brief Description of the Drawings

[0013]

Figure 1

Modes for Carrying Out the Invention

[0014] Koji is made by growing Aspergillus oryzae on steamed rice, and the fermentation broth of this embodiment may contain such koji. More specifically, the fermentation broth of this embodiment may contain (A) a plant material consisting of coriander, (B) koji, and (c) water. Coriander (Coriandrum sativum L.) is a plant of the Apiaceae family, also known as cilantro or Chinese parsley. When the plant material consisting of coriander is coriander leaves, the coriander leaves may be contained in the fermentation broth at 4.0 to 30% by weight. When the plant material consisting of coriander is coriander fruits, the coriander fruits may be contained in the fermentation broth at 2.0 to 30% by weight. Koji may be contained in the fermentation broth at 5.0 to 30% by weight, but more restrictively, the lower limit may be 10% by weight and the upper limit may be 15% by weight. Note that both coriander leaves and coriander fruits may be used simultaneously, and in this case, the total amount of coriander leaves and coriander fruits may be contained in the fermentation broth at 3.0% to 30% by weight. The numerical values in this embodiment indicate the rounded results.

[0015] The plant material consisting of coriander and koji may be contained in the fermentation broth in a total amount of 7.0 to 40% by weight. When the total amount of the plant material consisting of coriander and koji, which are solid components, is less than 7.0% by weight, the total amino acid content and the like tend to be low, and the effect on the skin cannot be expected. On the other hand, when the total amount of the plant material consisting of coriander and koji, which are solid components, exceeds 40% by weight, the viscosity increases, and it tends to be impossible to mix uniformly (see the heating and mixing step S3 shown in FIG. 1), or it tends to be impossible to filter (see the filtration step S5 shown in FIG. 1), and the manufacturing workability may decrease. Also, in this case, the time and cost increase in the filtration step and the heating and mixing step, and the yield of the fermentation broth may also decrease. Note that when considering the difficulty of the manufacturing work in this way, the total amount of the plant material consisting of coriander and koji, which are solid components, may be 30% by weight or less, and more restrictively, 25% by weight or less.

[0016] From the perspective of effectively increasing the total amino acid content or achieving a high antioxidant capacity, the coriander fruit may be contained in the fermentation broth at 5.0% by weight or more, and more preferably 8.0% by weight or more. From the same perspective, the coriander leaves may be contained in the fermentation broth at 2.5% by weight or more, and more preferably 3.0% by weight or more. It should be noted that the lower limit of the coriander leaves is lower than that of the coriander fruit. Considering the above manufacturing workability, the upper limit of these coriander fruits and coriander leaves may be 18% by weight. In addition, even if the amount of coriander fruit and coriander leaves used is reduced to a certain extent, from the perspective of keeping the manufacturing cost low, since a high effect of increasing the total amino acid content or a high antioxidant capacity can be achieved, the upper limit of the coriander fruit and coriander leaves may be 15% by weight. In addition, by increasing the total amino acid content, the moisturizing effect can be enhanced, and excellent effects on the skin can be obtained.

[0017] Fermentation (see the fermentation step S2 in Fig. 1) is preferably carried out at 30°C to 70°C for 10 hours to 96 hours, and more preferably at 50°C to 60°C for 20 hours to 48 hours. When the temperature is lower than 30°C, the activity of fermentation decreases and a sufficient amount of amino acids cannot be expected. On the other hand, when the temperature is as high as exceeding 70°C, the activity of the bacteria decreases, fermentation does not proceed, the odor becomes strong, the color becomes dark, etc., which affects the quality, so it is not preferable.

[0018] In addition, when fermentation is carried out for a short time less than 10 hours, the increase in the amount of active ingredients such as amino acids tends to be poor, so it is preferable to ensure a fermentation time of 10 hours or more. On the contrary, when fermentation is carried out for a long time exceeding 96 hours, the risk of contamination, the color and odor of the fermentation broth, etc. tend to become strong, which is not preferable. In addition, when the fermentation time becomes long, it takes a long time for manufacturing, and economically unfavorable problems such as an increase in manufacturing cost also occur.

[0019] As a extraction solvent, water such as purified water can be used, but it is not limited thereto. The extraction solvent may be any water-phase component, and in addition to purified water, butylene glycol, glycerin, etc. can also be used. The solvent may be only one kind, or two or more kinds may be combined. Although it is conceivable to use ethanol as the extraction solvent, ethanol may cause skin irritation, and thus it is not preferable as the extraction solvent from this viewpoint.

[0020] The koji mold used for rice koji may be any one belonging to the genus (Aspergillus), and examples thereof include Aspergillus oryzae, Aspergillus sojae, Aspergillus luchuensis, Aspergillus luchuensis mut. kawachii, etc., and at least one or two or more kinds of these can be used.

[0021] The fermentation broth according to this embodiment may be contained in cosmetics. In this case, the fermentation broth may be contained in an amount of 0.05% by weight or more and 100% by weight or less based on the total weight of the cosmetics. The fermentation broth and the cosmetics containing the fermentation broth effectively act on the skin.

[0022] The cosmetics according to this embodiment may contain components such as additives. Examples of such additives include thickeners, surfactants, preservatives, pH adjusters, chelating agents, stabilizers, irritation reducers, antiseptics, colorants, dispersants, fragrances, antioxidants, plant extracts, vitamins, amino acids, etc.

[0023] <Manufacturing method> Next, an example of the manufacturing method of the fermentation broth according to this embodiment will be described with reference to FIG. 1.

[0024] First, a solvent such as purified water is added to and mixed with a plant material such as coriander fruit and / or coriander leaves (mixing step: S1).

[0025] After that, koji mold, which is the fermentation source, is added and fermentation is carried out (fermentation step: S2). As an example, fermentation may be carried out at 55 °C for 24 hours.

[0026] Next, 1,3- for the purpose of preservation Butylene glycol After adding an aqueous solvent such as this, it is sufficiently stirred until the whole becomes uniform. Then, it is heated at, for example, 80 °C to 85 °C for 30 minutes (heating and mixing step: S3). By performing heating and mixing in this way, inactivation of Aspergillus koji mainly derived from koji mold can be carried out, and a sterilization effect can be obtained. In addition to 1,3- Butylene glycol In addition to this, glycerin, ethanol, propylene glycol, pentylene glycol, parabens, phenoxyethanol, etc. can also be used. However, considering cytotoxicity, skin irritation, etc., it is beneficial to use 1,3- Butylene glycol or glycerin. These can also be used in combination of two or more.

[0027] After that, after centrifugation, filtration is carried out (S4 and S5).

[0028] After that, inactivation and sterilization are carried out by heating at, for example, 80 °C to 85 °C for 30 minutes (S6). This heating is mainly for preventing contamination by miscellaneous bacteria etc. derived from the equipment environment.

[0029] Through a series of steps as described above, a fermentation broth can be obtained. A cosmetic may be produced by adding the fermentation broth thus obtained in an appropriate amount.

[0030] [Examples] In each of the following Examples and Comparative Examples, an aqueous phase component was prepared by adding 428.6 g of 1,3-butylene glycol (BG), which functions as a preservative, to 1000 g of purified water. In this way, the BG addition concentration (concentration with respect to the total amount of liquid: the total amount of purified water and BG) is 30% by weight (= 428.6 / (1000 + 428.6)). In Table 1 below, the blending ratios of the fermentation source, the blending ratios of the raw materials, and the blending ratios of the solid components (= fermentation source + raw materials) are shown in % by weight. For example, when the fermentation source is 200 g and the solid component is 300 g, the blending ratio of the fermentation source is 200 / (300 + 1428.6) = 11.6% by weight. When the raw material is 50 g and the solid component is 250 g, the blending ratio of the raw material is 50 / (250 + 1428.6) = 3.0% by weight. When the solid component is 200 g, the blending ratio of the solid component is 200 / (200 + 1428.6) = 12.3% by weight.

Table 1

[0031] <Amino acid measurement conditions> The koji made from rice, which is the fermentation source shown in Table 1 above, and the raw materials (coriander fruit or coriander leaves) were fermented at 55°C for 24 hours, and then the total amino acid amount and kojic acid concentration in each of the fermentation broths were quantified by HPLC. More specifically, the total amino acid amount was measured using a quantification method by high performance liquid chromatography (Prominence XR system) manufactured by Shimadzu Corporation. For the total amino acid amount, three samples of each of the Examples and Comparative Examples were prepared, and the average values are shown in Table 2.

[0032] The amino acid measurement conditions are as follows. Column: ZORBAX EclipseAAA 150×4.6 Eluent A: 40 mM NaH2PO4 pH 7.8 (containing NaOH solution) Eluent B: 45% by weight of MeOH (methanol), 45% by weight of CH3CN, 10% by weight of H2O Gradient A + B = 100% B: 0 - 13, 5 points B: 13 - 15, 4 points B: 15 - 40, 13 points B: 40 - 50, 3 points B: 50 - 75, 3 points Column temperature: 40 degrees Flow rate: 2.0 ml / min

[0033] The kojic acid measurement conditions are as follows. Column: YMC - Pack ODS - AM 150×6.0 Eluent A: 99 wt% H2O, 1 wt% H3PO4 Eluent B: MeOH (methanol) A:B = 98:2 Column temperature: 40 degrees Flow rate: 1.0 ml / min

[0034] <Antioxidant test> To 100 μL of each sample diluted with purified water so that the concentration of the fermentation broth shown in each example and each comparative example was 1 wt%, 2.5 wt%, 5 wt%, and 10 wt%, 100 μL of a 0.15 mM DPPH solution or ethanol was added, and after reacting at 25°C for 30 minutes, the absorbance at 517 nm was measured using INFINITE M PLEX manufactured by TECAN. From this result, the antioxidant power of the fermentation broth can be measured. A high scavenging activity rate means a high antioxidant power, and a high effect can be obtained in scavenging reactive oxygen species that contribute to aging in the skin.

[0035] The DPPH radical scavenging activity rate (%) was calculated by the following formula. DPPH radical scavenging activity rate (%) = [1 - (A) / (B)] × 100 A: Absorbance of the sample added with DPPH B: Absorbance of the sample added with ethanol

[0036]

Table 2

[0037] As shown in Comparative Example 1, when only rice koji was used, the total amino acid content did not increase much, and the DPPH radical scavenging ability was low. Thus, it was confirmed that this was not preferable. In the embodiment where coriander fruit was contained at 3.0% by weight as in Comparative Example 2, since the total amino acid content and the DPPH radical scavenging ability were low, it was confirmed that this was not preferable.

[0038] When coriander fruit was contained at 5.8% by weight as in Example 1, the total amino acid content increased, and since the DPPH radical scavenging ability was high, favorable results were obtained. When coriander fruit was contained at 8.4% by weight or more as in Examples 2 and 3, the total amino acid content increased even more significantly, and since the DPPH radical scavenging ability was high, more favorable results were obtained.

[0039] When the fermentation source, rice koji, was not included as in Comparative Examples 3 and 4, the total amino acid content was small, which was not preferable.

[0040] The same was true when coriander leaves were used. In the case of coriander leaves, even in the embodiment where it was contained in a small amount of 3.0% by weight as in Example 4, the total amino acid content increased significantly, and the DPPH radical scavenging ability was also high. Thus, it is necessary to note that more favorable results were obtained.

[0041] When using the cassis fruit as in Comparative Example 5, an increase in the total amino acid amount as when using coriander fruit or coriander leaves could not be confirmed. Further, in neither the case where coriander fruit was contained at a high concentration of 19.7% by weight without containing koji (Comparative Example 6) nor the case where koji was contained at a high concentration of 19.7% by weight without containing coriander fruit and coriander leaves (Comparative Example 7), did the total amino acid amount become large relative to the amount of the solid content (koji and coriander fruit) used, and favorable results could not be obtained. Furthermore, in Comparative Example 7 where koji was contained at a high concentration of 19.7% by weight without containing coriander fruit and coriander leaves, the DPPH radical scavenging ability was not very high. Also, generally, since the price of koji is high, if the content of koji is increased to increase the total amino acid amount, there may also occur a problem that the production cost becomes high. On the other hand, koji contains kojic acid and thus an expectable whitening effect can be obtained. For this reason, in Comparative Example 6 where coriander fruit was contained at a high concentration of 19.7% by weight without containing koji, it is inferior in terms of not being able to expect such an effect (refer to the "kojic acid quantification value" in Table 2).

[0042] According to the embodiment of Example 5, compared with Comparative Example 6 containing coriander fruit without containing koji and Comparative Example 7 containing koji without containing coriander fruit and coriander leaves, even if the total solid content is small, the total amino acid amount becomes high, and the DPPH radical scavenging activity rate is also higher than that of the above Comparative Example 7, resulting in favorable results.

[0043] According to Comparative Example 8 where koji was contained at 17.4% by weight (the solid component was contained at 17.4% by weight) without containing coriander fruit and coriander leaves, compared with Example 1 where the solid component was the same 17.4% by weight, it was not preferable in that the DPPH radical scavenging activity rate became low. Also, as described above, since the price of koji is high, increasing the content of koji means that the production cost becomes high, and in that respect as well, it is not preferable.

[0044] The fermentation broth obtained by each of the above-described examples contains amino acids and kojic acid in high contents, and also contains polyphenols and the like. In addition, it not only realizes a high DPPH radical scavenging effect but also has a tyrosinase activity inhibitory effect and the like. Therefore, it is beneficial for application to cosmetics for the purpose of moisturizing, whitening, and the like.

[0045] The descriptions of the above-described embodiments and examples are merely examples for explaining the invention described in the claims. In addition, the description of the claims at the time of filing can be appropriately changed within the scope of this patent specification, and the scope can also be extended and changed.

Claims

1. A method for producing a fermentation broth, comprising: (A) a plant material consisting of coriander, (B) koji, and (C) an aqueous phase component to prepare a formulation by blending; fermenting the formulation; and in the formulation, (1) When the plant material consisting of coriander is coriander leaves, the coriander leaves are blended in the fermentation broth at 3.0 to 30% by weight, and (2) when the plant material consisting of coriander is coriander fruits, the coriander fruits are blended in the fermentation broth at 5.0 to 30% by weight. A method for producing a fermentation broth.

2. The method for producing a fermentation broth according to claim 1, wherein the plant material consisting of coriander is coriander leaves, and the coriander leaves are contained in the formulation at 4.0% by weight or more.

3. The method for producing a fermentation broth according to claim 1 or 2, wherein the koji is contained in the formulation at 5.0 to 30% by weight.

4. The method for producing a fermentation broth according to any one of claims 1 to 3, wherein the plant material consisting of coriander and the koji together are contained in the formulation at 8.0 to 40% by weight.

5. The method for producing a fermentation broth according to any one of claims 1 to 4, wherein the aqueous phase component contains water and 1,3-butylene glycol.

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