JPH0755887B2 - Method for manufacturing cosmetics and bath salts from rice - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention uses 50% to 92% of rice bran as a raw material, which is obtained by brewing brown rice to remove the red bran portion that appears first and further brewing. The present invention relates to a method for producing cosmetics and bath salts having excellent effects by steaming the rice bran and then adding syrup or saccharifying enzyme and liquor or yeast for saccharification and yeast.

(Prior Art) Conventionally, bath agents containing inorganic salts such as baking soda, combinations of crude drug extracts, those containing sulfur compounds, and those containing carbon dioxide have been mainly developed. As for the effect on the skin as well, almost no effect is felt, so the current situation is to enjoy the atmosphere only by adding scents and colors.

The same applies to cosmetics, most of which are a mixture of chemical substances and a combination of herbal medicines, and a substance containing a large amount of a natural moisturizing factor has not been developed yet.

(Problems to be Solved by the Invention) In recent years, natural orientation has been said in all fields, but cosmetics and bath salts are no exception. this is,
Not only from the side effect side, but also from the viewpoint of safety. Safety means, for example, that it is applied to the skin for a long period of time, and that it is an action on the skin or absorption from the skin by continuously using it as a bathing agent for a long period of time. , It is absorbed into the body orally by putting it on the skin, especially by putting it on the hand. In other words, cosmetics have a problem of being touched by hand with cosmetics when washing food and handling tableware.As a bath agent, the effects on the skin and pores of the whole body due to being in the bath etc. Absorption from is in question. That is, there is currently a demand for a safe, natural product that is more effective than ever.

(Means for Solving Problems) From the viewpoint of animal and plant harmony, the present inventors have recommended research on various plant components centering on rice, which is a staple food. After removing the red bran portion, further refine the white rice bran to decompose and collect the rice bran portion, add water to this rice bran and let the koji or starch degrading enzyme act on it, then dry or pulverize as it is, or Alternatively, a method for producing cosmetics from rice, which is characterized by obtaining a creamy or liquid product by pressing, has been invented (Japanese Patent Application No.
59-190522).

Therefore, from the viewpoint of whole-body beauty, as a bathing agent, the cosmetics made from rice in the above production method was added to the bath. I found that the skin had a smooth, smooth feel, but no warm bath effect.

Therefore, the present inventors have an excellent warm bath effect as a bathing agent,
In addition, in view of the need for cosmetics that provide moisturizing and moisturizing, which have been recently called natural moisturizing factors, further research and development was attempted.

First of all, each part of the rice is brown rice, white rice, rice for sake brewing (70%, 65%, 60% white rice), rice bran with a rice polishing rate of 50% or more (including red rice bran), and rice polishing rate of 50-35%. The rice bran and rice bran obtained from No.1 and red rice bran with a rice polishing rate of 90 to 92% were divided and treated with various enzymes and koji under various conditions, but no effect of the warm bath was observed. We also tried water extraction and alcohol extraction, but no effect of the hot bath was observed. Furthermore, using each part of the above rice, saccharification and fermentation were performed, and sensory evaluation was performed using the squeezing,
After all, the hot bath effect was never recognized at all.

However, with red rice bran, which is obtained at a rice polishing rate of about 90 to 92%,
The rice polishing rate is about 90 to 92% and it is separated into rice bran obtained at 50% or more, and after steaming this rice bran as a raw material, saccharification and fermentation are performed with koji or starch degrading enzymes and sake mother or yeast, It was found that, unlike the previous rice cosmetics, it has the effect of moisturizing and moisturizing the skin, and that it is possible to obtain cosmetics and bath salts from rice that have an excellent warming effect, and to complete the present invention. It has arrived.

That is, the present invention, after applying brown rice to a rice polishing machine to remove the red bran portion, further refine the whitening to separate and collect 50% to 92% of the rice white bran portion, steam the rice white sugar, and then koji or starch. A method for producing cosmetics and bath salts from rice, which is characterized in that a liquid substance is obtained by performing saccharification and fermentation with a degrading enzyme and liquor or yeast at the same time or separately, and then obtaining a liquid product as it is or after roughening or pressing. .

In the method of the present invention, first, brown rice is put into a rice polishing machine,
Separate the red bran obtained with 90-92% whitening. After that, the refined white is raised, and the rice bran obtained up to a rice polishing rate of 50% is separated and collected. The rice bran thus obtained is sprinkled with water, thoroughly stirred and steamed. Water is added to this steamed rice bran and saccharification and fermentation are carried out by adding koji or starch-degrading enzyme and sake mother or yeast. It should be noted that koji and starch degrading enzyme may be used in combination, and also in sake mother and yeast, they may be used in combination. Alternatively, after saccharification with koji or starch degrading enzyme, liquor or yeast may be added for fermentation. Instead of steaming rice sucrose, the starch may be gelatinized and added by boiling and boiling. In addition, when a starch-degrading enzyme is added and treated before steaming, excellent effects can be obtained.

In the case of large-scale production, it is desirable to drop the cooked raw material in three steps or in multiple steps, considering the balance between saccharification and fermentation, but if saccharification and fermentation are sufficient, it may be added at once. Absent. Especially when processing a small amount, it is effective to drop all at once. Also, even when boiling the hydrated raw material, it is desirable to drop it in multiple stages while considering the balance between saccharification and fermentation, but if saccharification and fermentation are all done, there is no problem even if it is dropped at once. There is no. The same applies when saccharification and fermentation are performed separately. The starch degrading enzyme used for saccharification refers to starch liquefying enzyme and saccharifying enzyme. Also, when using koji, commonly used koji may be used, and as long as it has an amylase titer, the type of koji mold and rice varieties do not matter.

The remaining white rice of the white sucrose used here can be used as it is for sake brewing, which can be said to be an effective use of raw materials. The thus treated moromi mash is saccharified and fermented for about 15 to 20 days. The days of saccharification and fermentation at this time may be short or long as long as the effect is obtained. Acid may be added if there is concern about spoilage, or appropriate preservative that does not hinder the temperature or fermentation may be added. That is, it is important to use the part of rice bran obtained at a rice polishing rate of 50 to 92% and to perform saccharification and fermentation of the rice bran to bring about the effect. Further, by further specifying the portion of the rice bran obtained here, a more effective one can be obtained.

Moromi that has passed the above days may be heated as it is,
The product is obtained by stopping the growth of yeast and obtaining a liquid by heating after pressing. Further, the liquid material may be passed again or clarified to finish according to the purpose.

Next, sensory evaluation will be described.

First, as a preliminary test, brown rice, white rice, rice for sake brewing (about 70%, 65%, 60% of rice polishing rate), rice bran with a rice polishing rate of 50% or more (including red rice bran), and rice polishing rate of 50 to 35% can be obtained. Rice bran, rice bran with a rice polishing rate of 100 to 92%, and rice bran obtained with a rice polishing rate of 92 to 50% were each reacted with a liquefying enzyme. According to the sensory evaluation of the warm bath effect, all responded that there was no warm bath effect.

Next, regarding the liquid obtained by saccharifying and fermenting the above various raw materials,
Similarly, five people bathed each three times according to the method shown in Table 1, and sensory evaluation of the hot bath effect was performed. Only rice bran with a rice polishing rate of 92 to 50% was saccharified and fermented. , Replied that it had a distinct hot bath effect.

Therefore, as the main test, brown rice, 70% white rice polishing, 100-92% red rice bran, 50-35% rice polishing rice bran,
Using rice bran raw material with a rice polishing rate of 92 to 50%, saccharification,
Using the fermented liquid, sensory evaluation of the hot bath effect was performed. The results are shown in Table 1. For reference, rice polishing rate 50
This test was also conducted on ˜92% of rice bran treated with liquefying enzyme.

As shown in Table 1, rice bran with a rice polishing rate of 50 to 92% was used, and only the saccharified and fermented rice bran had a hot bath effect. No effect was observed on the saccharified liquid of rice bran with a rice polishing rate of 50 to 92% by a liquefying enzyme, as in the preliminary test. In addition, there was one person who said that he had no idea about the effect of hot water on brown rice,
This panelist also answered that there is a clear difference when compared with the saccharification and fermentation broth of rice bran with a rice polishing rate of 50-92%. That is, it was revealed that the hot-bath effect appears only by identifying the part of the rice and saccharifying and fermenting it.

Further, as a sensory finding, when the hair was washed with hot water containing the product according to the present invention, it was determined that all had a rinsing effect. Four of the men had dandruff well, but all four said it had an dandruff-preventing effect, and the two women had very good makeup paste.

Therefore, in order to experimentally exemplify the effect of warm bath (that is, the effect of warming the body from the core and making it difficult to bathe), the effect of maintaining the skin surface temperature after bathing was examined using a thermographic device.

Table 2 shows the difference in skin surface temperature between the main test and the control test (only water), which are various raw materials read from the thermogram 30 minutes after the completion of the immersion.

In a laboratory with no air flow at room temperature of 20 ℃ ± 1 ℃, the subject's forearm is exposed to room temperature for about 30 minutes, and then the infrared rays emitted from the human body surface are detected, and the intensity is detected. The thermogram of the subject's right forearm and upper back was photographed using a thermographic device that detects temperature information from. Next, the subject's right forearm up to the elbow was immersed in a constant temperature water bath (9) set at 41 ° C. for 10 minutes. After the immersion, the thermogram was photographed in a rest state. The shooting interval is 2 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 25 after the immersion.
Minutes, 30 minutes, 40 minutes, and changes in skin surface temperature with time were observed. In this test, this was used as a control test.
) Was added with 5 ml of the liquid obtained from the raw materials shown in Table 1, and a thermogram was taken in the same manner as above. The amount added is equivalent to 100 ml added to the general household bathtub 180. The difference in temperature between the control test and the main test was taken as the hot bath effect.

Note 4. Performed under the guidance of Tokushima University lecturer Junji Morita.

As shown in Table 2, even in the measurement results with 10 panelists using the forearm as the measurement site, the rice bran obtained from a rice polishing rate of 92 to 50% was used, and it was saccharified and fermented for the first time. A very remarkable warm bath effect of 0.5-1.5 ℃ was observed. All others were within the margin of error of 0.1 ° C or less. This not only corroborates the sensory test results shown in Table 1, but also bathes the whole body in hot water containing a bath agent using baking soda, mirabilite, etc., which is already recognized as a quasi drug. Even when compared with the published data of the temperature difference measured by thermography, it was found that the hot bath effect was very remarkable. In general, the forearm has a much smaller hot-bath area than the whole body and has a large radiation area, so it is said that the hot-bath effect is difficult to obtain. As a result, it turned out to be very effective. In addition, in the time-dependent change, some people showed an immediate difference after 2 minutes, and some people had a difference after 10 to 15 minutes.

Therefore, the effect of the raw material treatment liquid of Table 1 on the skin was further investigated. This sensory evaluation is shown in Table 3.

As shown in Table 3, 50 to 92% of rice bran was saccharified and fermented, and it was moisturized and moisturized on the skin. In addition, about 50-92% of rice bran treated with starch liquefying enzyme, all the
Although it was said to be smooth, it is also smooth and smooth, and in terms of moistening and moisturizing,
Everyone answered that there was none. It is clear from the previously invented "method for producing cosmetics from rice" that the starch liquefying enzyme treatment liquid of 50 to 92% of rice bran has a moisturizing and smoothing effect. It turned out to be totally different from wetness and moisture.

He also said that there were two people with red rice bran with a rice polishing rate of 100 to 92%, but said that it was sticky and uncomfortable.
This is thought to be due to the oil content of red rice bran,
It is presumed that the effect and the cause are completely different from those of the product of the present invention.

On the other hand, on the skin surface of the human body, there is a substance called natural moisturizing factor, which prevents the skin from drying and keeps it moist, and its main component is said to be various amino acid groups,
The emergence of natural materials including these is awaited.

Therefore, in the present invention, the amino acid content of the starch liquefying enzyme-treated solution of 92 to 50% of rice bran and the saccharification / fermentation solution were measured for amino acid content in order to see the difference in wetness and moisture. The results are shown in Table 4.

From the above results, it can be seen that the starch liquefying enzyme-treated solution is substantially free of amino acids, and the saccharification / fermentation treated solution contains a large amount of amino acids. Also, sake has an amino acid content of 1.5 to 2.0.
It is generally said that it is around, but the rice polishing rate is 70%
When the saccharification and fermentation treatment liquid of was measured, it was 1.9. This also proves that the rice bran with a rice polishing rate of 50 to 92% is saccharified and fermented, and has a very high amount of amino acids.

Therefore, saccharification and fermentation were further carried out according to Example 1 using rice bran for each part, and the amino acid content of the solution was measured. The result is as shown in FIG. First
The amino acid content shown in the figure was obtained by taking 10 ml of a sample, adding 2-3 drops of phenolphthalein indicator and neutralizing it with N / 10 sodium hydroxide solution, and adding 5 ml of neutral formalin solution to it. The acid is titrated with N / 10 sodium hydroxide solution until it becomes a pale pink color.

Therefore, it has been found for the first time by the present invention that an amino acid, which is the main component of the natural moisturizing factor, is very large, moisturizes and moisturizes the skin, and an effective natural moisturizing material can be obtained.

Furthermore, Table 5 shows the analytical data of the amino acid composition of the product obtained by the method of the present invention.

As can be seen from the above, it has been clarified that the product obtained by the method of the present invention contains all amino acids, which are natural moisturizing factors, in a good balance and in a large amount.

(Effect of the invention) As is apparent from the above-mentioned sensory results, when the product of the present invention is used, a very remarkable hot bath effect is obtained. In particular, the difference is obvious only by putting the forearm in the bathtub, but it is epoch-making that this was obtained only from rice, which is a natural product. In addition, it contains a large amount of amino acid group that is a natural moisturizing factor to moisturize and moisturize the skin, and even with a very small amount just put in the bath, it has a rinsing effect, dandruff prevention, and makeup paste. The fact that the effect to improve is also recognized,
It shows that the product of the present invention is not only a bath agent but also a completely new and excellent natural material that can be widely used in lotions, facial cleansers, hair washes and the like. Moreover, since the raw material of the product of the present invention is rice bran, it is safe to drink. It should be noted that from the rest used in the product of the present invention, white rice having an excellent rice polishing rate is obtained, and since it is used as sake rice, it is understood that it is also excellent from the viewpoint of effective use of resources.

(Example) Next, an example of the present invention will be described.

Example 1 Brown rice was put into a rice-polishing machine to remove the red rice bran portion, and the whitening was further increased to separate and collect 92 to 50% of rice white rice bran. This rice bran 15
Water of 4 was sprinkled in kg, thoroughly stirred, and then steamed by a steamer for about 1 hour. Add 7 kg of malted rice and 33 to this steamed rice bran
Water and 150 ml of lactic acid and yeast were added. Two days later, 30 kg of steamed rice bran as described above, 45 of water and 9 kg of koji rice were added, and 3 days later, 60 kg of steamed rice bran as described above, 80 of water and 40 g of starch degrading enzyme were added. Product temperature 10 to 2
The saccharification and fermentation were carried out at 0 ° C. On the 18th day, 40 kg of lees were separated by a squeezing machine to obtain this product 240. The titrated amino acid content was 6.1.

Example 2 Brown rice was put into a rice polishing machine to remove the red rice bran portion, and the whitening was further raised to separate and collect 92 to 50% of rice white rice bran. This rice bran 20
Hot water 34 was added to kg, 70 g of starch degrading enzyme was added with stirring, and the mixture was allowed to stand for 2 hours while maintaining the temperature of 60 ° C. afterwards,
The product temperature was raised to 90 ° C with steam and cooled to 15 ° C. To this, add 7 kg of koji rice, 30 ml of lactic acid and yeast, and bring the temperature to 10
Saccharification and fermentation were carried out by keeping at -20 ° C. On the 16th day, 10 kg of lees were separated by a squeezing machine to obtain this product 40. The titratable amino acid content was 7.2.

Example 3 Brown rice was put into a rice-polishing machine to remove the red rice bran portion, and the whitening was further raised to separate and collect 92 to 50% of rice white rice bran. This rice bran 20
Water of 6 was sprinkled in kg, stirred well, and then steamed by a steamer for about 1 hour. Add 10 kg of koji rice and hot water to this steamed rice bran
45 was added, and the mixture was allowed to stand at 55 ° C for 1 day. This was separated into 48 kg of saccharified liquid and 25 kg of lees by a squeezing machine. Yeast and 30 ml of lactic acid were added to the separated saccharified solution 48, and the product temperature was adjusted to 10-20 ° C.
The saccharification and fermentation were carried out by keeping it at. After 13 days, the product was passed over and the solution was heated to 70 ° C. to obtain the product 47. The titratable amino acid content was 4.8.

[Brief description of drawings]

FIG. 1 is a graph showing the saccharification of rice bran and the amino acid content of the fermentation broth for each part.

Continuation of the front page (56) References JP-A-55-26857 (JP, A) JP-A-52-79088 (JP, A)-"Shochu brewing technology" published by the Japan Brewing Association (2, 1983) (May 1) Page 17 ・ “Comment on the Third Amendment National Tax Agency Prescribed Analytical Method” Published by The Brewing Society of Japan (December 20, 1974) Page 10 · “9th Human-Thermal Environment Symposium Report” Shu ”(December 1960), pages 739-742 • Kenichi Yazawa,“ Kenichi Yazawa's Sake Massage, First Edition, Second Edition, ”published by ABC Publishing Co., Ltd. (August 20, 1985), pages 28-29, Pp. 162-163, pp. 183-192 ・ "Chunichi Sports", Chunichi Shimbun Headquarters, March 1, 1986, page 18

Claims (1)

[Claims] 1. The brown rice is passed through a rice-polishing machine to remove the red rice bran part, and then the whitened rice is further raised to separate and collect 50% to 92% of the rice white rice bran. After steaming the rice white rice bran, koji or starch decomposition A method for producing cosmetics and bath agents from rice, which comprises saccharifying and fermenting with an enzyme and liquor or yeast simultaneously or separately, and then obtaining a liquid product as it is or after coarse or squeezing.