JPH0224247B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a skin moisturizer using animal milk as a raw material. There are small amounts of metabolites produced by epidermal cells on human skin, which have a moderate moisturizing property, preventing the skin from becoming too dry and keeping it supple. However, aged skin or skin that has just been washed with detergent has fewer of the above metabolic products.
Therefore, sufficient moisturizing effect is not performed, and the skin becomes dry and rough. In this way, if the natural moisturizing effect is not sufficient,
Artificially supplying moisturizing substances to the skin to prevent it from drying out has been practiced for a long time, and moisturizers are usually added to lotions, emulsions, creams, shampoos, conditioners, etc. Do this by Typical examples of moisturizers that have been conventionally used are royal jelly, Aqualyzer (trade name; a product whose main ingredients are esters of amino acids and reducing sugars), and milk fermentation products. Among these, fermented milk products are made from whey, a culture obtained by inoculating lactic acid bacteria into animal milk such as cow's milk and carrying out lactic acid fermentation, and have a moisturizing effect as well as a buffering effect. It has properties that are desirable as a cosmetic ingredient, such as its ability to inhibit bacterial growth. However, whey contains trace amounts of aroma substances produced by lactic acid fermentation, and for this reason, cosmetics containing whey as a moisturizer have a distinctive odor, although it is not very strong, and some consumers has the disadvantage of making the product unpopular. An object of the present invention is to provide a method for producing a milk fermentation product moisturizer that does not have the above-mentioned drawbacks. As a result of detailed research into the relationship between the odor of cosmetics containing whey and the aroma components in whey, we found that among the aroma components of whey, acetaldehyde, acetone, acetoin, It turned out to be diacetyl.
The present invention provides a method for producing a milk fermentation moisturizer that does not substantially contain these undesirable aroma components, that is, whey separated from a lactic acid fermentation culture is heat sterilized or sterilized, and then The present invention provides a method for producing a humectant, which comprises heating the moisturizer under reduced pressure to a temperature below 50° C. until ~20% evaporates. Specific conditions suitable for efficiently removing undesirable aroma components such as acetaldehyde include heating to approximately 30 to 50 degrees Celsius with a degree of vacuum of approximately 40 mmHg;
By evaporating 10 to 20% of the aromatic components, the above-mentioned aroma components are removed to such an extent that they are almost undetectable even when analyzed by gas chromatography (see experimental examples below). On the other hand, 100 at normal pressure
If it is heated to around ℃, the purpose will not be achieved even if it is evaporated until a weight loss of up to 40% occurs, and it will also cause heating odor and coloration. When producing a moisturizer by the method of the present invention, the lactic acid bacteria used for lactic acid fermentation include lactic acid bacteria that are commonly used in the production of lactic acid bacteria-based foods and drinks such as lactic acid bacteria drinks,
For example, Lactobacillus acidophilus, Lactobacillus bulgaricus, Lactobacillus casei, Streptococcus thermophilus, etc. can be used. Animal milk used as a culture medium includes human milk, cow's milk, goat's milk, etc.
Any of these may be used, and furthermore, it may be reconstituted milk from skimmed milk or powdered milk (including skimmed milk powder) of these animal milks. Among these, skim milk or reduced skim milk is particularly preferred because it is easy to process after lactic acid fermentation. In addition to animal milk, it is desirable to add glucose, sucrose, etc., which are effective in promoting the growth of lactic acid bacteria, to the culture medium. Although the culture conditions do not need to be special, standard conditions include heating the medium as described above to 115℃ for about 15 minutes (or 110℃ for 90 minutes) to sterilize it, and then inoculating lactic acid bacteria. and 37℃
Culture for 2 to 3 days. From the obtained culture, whey is collected by filtration or centrifugation. Before applying evaporation treatment under reduced pressure, the whey is heat sterilized or sterilized to make it free of lactic acid bacteria.This prevents aroma substances from forming again after the aroma components have been removed. be able to. According to the production method of the present invention as described above, it is possible to easily produce a moisturizer that contains almost no undesirable aroma components and therefore does not have any adverse effect on the original scent of cosmetics even when added to cosmetics. . Furthermore, the advantages of whey as a moisturizing agent added to cosmetics are not impaired in the slightest, and even though the whey is reduced in volume due to evaporation treatment, there is no substantial loss of active ingredients. The present invention will be explained below with reference to experimental examples and examples. Example 1 150g of glucose was added to skim milk 5 and dissolved,
After heat sterilization, inoculate with Streptococcus thermophilus, Lactobacillus casei, or Lactobacillus bulgaricus starter and heat at 37°C.
Culture for 3 days. After the culture is completed, the culture is treated with a centrifuge to separate the whey. Divide this whey into two parts and add one part to 40 mm until 10% weight loss occurs.
Heat to 45 °C under Hg vacuum. The aroma components of the untreated whey (A) and evaporated whey (B) of the two types of lactic acid bacteria cultures obtained as described above were determined by gas chromatography, and the results are shown in Table 1. That's right.

[Table] Example 1 30 kg of glucose was dissolved in 1000 g of skim milk, and after heat sterilization, a starter of Streptococcus thermophilus was inoculated and cultured at 37° C. for 3 days. After the culture was completed, the coagulum was separated from the culture using a centrifuge (decanter type) and filtered using an unglazed filter to obtain 780 clear whey. A portion of the above whey 500% by dealator 40%
52 (10.4%) was evaporated by heating to 45°C under a reduced pressure of mmHg, and ion-exchanged water was added to the remaining whey of 448 to bring it back to 500. Next, skin creams and emulsions having the following formulations were trial-produced using the evaporated whey (2) and the whey (2) before evaporation as moisturizers. O/W skin cream Stearic acid 1.4% Behenic acid 0.6% Beeswax 5.0% Liquid paraffin 21.0% Vaseline 5.0% Multi wax 3.0% Squalane 6.0% Polyoxyethylene sorbitan oleate (20EO) 3.5% Glyceryl monostearate 2.0% 1,3 -Butylene glycol 4.0% Humectant 48.0% Preservatives and fragrances Small amount O/W emulsion Stearic acid 0.6% Liquid paraffin 6.0% Petrolatum 2.0% Paraffin wax 2.4% Polyoxyethylene sorbitan oleate (20EO) 2.5% Glyceryl monostearate 1.3% 1,3-butylene glycol 6.0% Moisturizing agent 77.7% Preservatives and fragrances Small amount The obtained cosmetics were tested by a panel of 50 women, and the results of the sensory comparison of fermented odor are shown in Table 2. .

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Claims (1)

[Claims] 1. Lactic acid bacteria are inoculated into a culture medium containing animal milk as a main component to perform lactic acid fermentation, whey is separated from the resulting culture, the whey is subjected to heat sterilization treatment or sterilization treatment, and then the whey is under reduced pressure until 10-20% of the
A method for producing a skin moisturizer, which comprises heating to a temperature of 50°C or less.