JPH0521082B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention uses white rice bran obtained by polishing brown rice, removing the first red bran part, and further polishing, and treating it with noodles or starch-degrading enzymes. In particular, it relates to a method for producing cosmetic products with excellent effects. (Prior Art) Rice bran has traditionally been used as a rice bran bag for bathing, but it is thought that this was mainly used for cleaning purposes. This rice bran bag has many disadvantages, such as the hassle of filling the bag each time and washing the bag after each use, the risk of spoilage after one use, and the damage to the skin caused by rubbing the bag against the skin. It has been pointed out.
The results of the trial use of rice bran bags by the present inventors showed that, although a slight cleaning effect was observed, almost no effect of moisturizing or smoothing the skin could be obtained. (Problems to be Solved by the Invention) In recent years, there has been a trend toward natural products in all fields, and cosmetics are no exception. This is attracting attention not only from the viewpoint of side effects but also from the viewpoint of safety. One safety is the effect on the skin or the absorption of the skin by applying it to the skin over a long period of time, and on the other hand, the oral body, especially in the hand, is attached to the skin. It is the absorption of In other words, touching cosmetics with hands when washing food, handling tableware, etc. is becoming a problem. (Means for solving the problem) From the viewpoint of harmonizing animals and plants, the present inventors
Focusing on rice, which is a staple food, we conducted research on various plant ingredients, and first, we used brown rice, white rice, and rice bran with a polishing ratio of up to 50% to perform water extraction, alcohol extraction, and enzyme treatment to create a cream-like washing product. Sensory evaluation was performed using the permeate liquid and the squeezed liquid, but almost no cosmetic effect was observed. However, rice bran is separated into red rice bran, which is obtained with a rice polishing ratio of about 90-92%, and white rice bran, which is obtained with a rice milling ratio of about 90-92% to 50%. When a degrading enzyme was applied,
They discovered that cosmetics with extremely excellent effects can be obtained and completed the present invention. That is, in the present invention, brown rice is milled to remove the red rice bran portion, and then the white rice bran is further polished to separate and collect the white rice bran. After adding water to the white rice bran and allowing the noodles or starch-degrading enzyme to act on it, It can be dried or powdered as it is, or it can be roughly filtered or squeezed.
This is a method for producing cosmetics from rice, which is characterized by obtaining a cream or liquid product. When water extraction and alcohol extraction were performed using rice bran obtained with a rice polishing ratio of about 90-92% or higher to 50%, no effects were observed in either case, but various biological and enzymatic reactions were observed. As a result, it was found that noodles or starch-degrading enzymes were effective. In the method of the present invention, first, brown rice is subjected to a rice milling machine, and red rice bran obtained by 90 to 92% milling is separated. After that, the white rice bran that can be polished up to a polishing ratio of 50% is collected. Add water to the rice bran thus obtained and stir well. The amount of water added is 3~
Six times is effective, and equal amounts are preferred when obtaining a dry powder. Add noodles or starch-degrading enzyme to this. The starch degrading enzyme referred to here refers to starch liquefying enzyme and saccharifying enzyme, and the addition time may be immediately after adding water or after the reaction temperature has been raised, and the reaction time is 1 to 8 minutes at an appropriate temperature in the case of liquefying enzyme. It's time,
As long as the reaction is taking place, it can be short, and the effect will be the same even if it is long. Depending on the temperature and time, instant liquefaction may be used. In the case of noodles, it is preferably about 1 hour at an appropriate temperature, but it may be shorter as long as the reaction is carried out. When applied for more than 3 hours at an appropriate temperature, no effect was observed with one application, but an effect was observed with repeated use. After the reaction, the temperature is raised to boiling to stop the reaction. Pass this through something like gauze to obtain a creamy paste. Moreover, if the liquid is separated by squeezing, a liquid product can be obtained. Even if it is dried and powdered after the enzymatic reaction, it is effective as a cosmetic product in the same way as the cream and liquid products mentioned above. Next, sensory evaluation will be described. First, Table 1 shows the sensory evaluation after the liquefaction enzyme reaction using various raw materials.

[Table] When we tried reacting liquefying enzymes with various raw materials, all of them answered that they had no effect on anything other than rice bran. It is groundbreaking to discover that only rice bran has an effect on the skin, and that it has both a moist and smooth sensation. Next, we tried water extraction and alcohol extraction, but no effects were observed, so we investigated from the angle of extraction conditions and reaction production. As a result, it was found that a specific enzymatic reaction was required, so we conducted a sensory evaluation of products obtained by various enzymatic reactions using rice bran, and the results are shown in Table 2.

[Table] All the people answered that they had no effect on anything other than starch-degrading enzyme and noodles. Regarding saccharifying enzymes, four people said that they were effective, but all said that they were less effective than liquefying enzymes or noodles. In addition, most people recognized the effects of repeated use. Regarding noodles, when the reaction time was 3 hours, the evaluation was almost the same as that of the saccharifying enzyme. We also conducted a sensory evaluation of the sustainability of the effect.

[Table] Regarding this product, even if everyone washes it with hot water,
He answered that washing with soap does not reduce the effectiveness at all.
They also said that it doesn't come off even when they sweat, and that it gives them a refreshing feeling of coolness. There were also reports that the effects of taking a bath lasted even the next day. Furthermore, when we evaluated three women who are sensitive to detergents by applying this product to one hand and washing dishes for 10 minutes, the applied hand felt moisturized and smooth, but the other hand felt rough. I answered that it felt like a prickling sensation. This was thought to be related to the fact that all the patients felt as if they were forming a film based on the sensory findings, and was noteworthy. Furthermore, when all five women used the product for two days and examined how well their makeup went on, all of them said that their makeup went on much better. (Effects of the Invention) As is clear from the above sensory evaluation results, when the product of the present invention is used, an excellent effect of making the skin moist and smooth can be obtained. In particular, liquefied enzymes and noodles are found to be effective after just one use. This is not only a fundamentally important effect as a cosmetic product, but also a breakthrough as a product obtained from natural products that do not contain oil. Also, it is noteworthy that a film appears to have formed, and even if you wash it with water or with soap when taking a bath, the effect does not decrease, and even the next day it remains moisturized. The fact that it left a smooth feeling on the skin, did not lose its effectiveness even after sweating, and had a refreshing and cool feeling indicates that it is highly durable. Moreover, the product of the present invention
Since the raw material is rice bran, it is safe and drinkable. (Examples) Next, Examples of the present invention will be shown, but the present invention is not limited to these Examples. Example 1 Brown rice was subjected to a rice polishing machine and the red rice bran was separated by 90% polishing. After this, the rice bran obtained up to 90-50% was collected. To 1 kg of this rice bran, water from step 4 and 5 g of the liquefied enzyme were added, and after the addition, the temperature was raised to 65°C, left to stand for 1 hour, and the reaction was stopped by boiling. This was separated into liquid 3.1 and residue 1.5 kg to obtain the product of the present invention. Example 2 To 1 kg of rice bran obtained in the same manner as in Example 1, 4
After adding water and 200g of noodles, the temperature was raised to 55°C, left for 1 hour, and the reaction was stopped by boiling. This was roughly filtered through gauze to obtain a slight residue and 3.6 kg of creamy paste. Example 3 To 1 kg of rice bran obtained in the same manner as in Example 1, 1 part of 65°C warm water containing 5 g of liquefying enzyme was added, stirred thoroughly, and then left to stand for 1 hour while maintaining the temperature. Next, after sufficiently drying by hot air drying, it was crushed in a mortar to obtain about 950 g of the product of the present invention.

Claims (1)

[Claims] 1. After passing the brown rice through a rice mill to remove the red rice bran part, it is further polished to separate and collect white rice bran. After adding water to this white rice bran and allowing noodles or starch-degrading enzyme to act on it, it is left to dry as is. A method for producing cosmetics from rice, which comprises powdering, rough filtration or pressing to obtain a cream or liquid product.