JPH07242533A - Bath salt from rice bran - Google Patents

Abstract

(57) [Summary] [Purpose] A bath that is safe for the human body, non-greasy to the skin, and makes it easier for the active ingredients of rice bran to be absorbed more easily from the skin, resulting in a hot bath and a beauty effect. Provide the agent. [Composition] Enzyme-decomposed or rice-bran hydrolyzed rice bran extract, rice-bran extract, rice bran extracted before, simultaneously with or after extraction, rice-bran bran extract, rice bran After the enzymatic decomposition or koji of the hydrolyzed product, the one subjected to further alcohol fermentation, when extracting rice bran, before the extraction, at the same time as or after the extraction, or after the enzymatic decomposition or koji is allowed to act,
A bath salt obtained by further alcohol-fermenting the above, or each containing the same.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention is to polish brown rice (100 to 100%).
92%), and relates to a bath agent obtained by using bran as a raw material.

[0002]

2. Description of the Related Art Regarding the use of bran in cosmetics, there is a bran bag in the use of the bran itself, and it has been used for cosmetic purposes since ancient times. Regarding the bran-derived material, alcohol-extracted one (Japanese Patent Laid-Open No. 59-154971),
A patch containing rice bran or an extract obtained by extracting rice bran with water or alcohol (JP-A-4-368314),
The use of a polysaccharide isolated from rice bran (Japanese Patent Publication No. 1-49688) for cosmetic purposes has been proposed.

[0003]

In order to enhance the hot-bathing and cosmetic effects of rice bran, it is considered that absorption of the active ingredient in rice bran through the skin is an important requirement, but the main ingredient of rice bran is starch. , Proteins, fats and other high molecular weight substances are difficult to be directly absorbed. The present invention is intended to enhance the warm bath and beauty effects by making it safe to the human body, non-greasy to the skin, and more easily and effectively absorbing the active ingredient of rice bran from the skin. It is a thing.

[0004]

[Means for Solving the Problems] From the viewpoint of animal and plant harmony, the present inventors have conducted research on various plant components centering on rice, which is a staple food. In the process, as a result of extensive studies on rice bran, they found that the following treatments had a warm bath effect, a smooth effect, and an effect of making skin texture finer, and completed the present invention. The rice bran hydrolyzate is enzymatically decomposed or koji is used. Extract rice bran. When extracting rice bran, enzymatic decomposition or koji is applied before, simultaneously with, or after extraction. After enzymatically decomposing the rice bran hydrolyzate or applying koji,
Further, alcohol fermentation is performed. When extracting rice bran, alcoholic fermentation is further carried out before the extraction, at the same time as the extraction, or after the extraction or after the enzyme decomposition or the action of koji.

The present invention will be described in detail below. Rice bran is obtained when whitening 92% of brown rice,
The brown rice may be of any variety and type. In the raw material processing, steaming, roasting (all sand roasting, net roasting, hot air roasting, etc.), steam roasting, surface modification such as freeze-drying, light modification such as UV irradiation, pressure roasting such as Patrice, etc. Raw materials such as roasting and frying may be applied, and the effect is unchanged.

In the case of enzymatically decomposing rice bran, first, water is added to rice bran, and then an enzyme is added. The amount of water added depends on the yield, workability,
Select as appropriate according to the end use purpose. As for the water temperature, the optimum temperature of the enzyme or koji is effective, but enzymatic decomposition is sufficiently carried out at a low temperature for a long time. However, if the temperature is lower than 40 ° C., some kind of preservative is required. The temperature may be high as long as it is decomposed. The decomposition time may be short or long as long as decomposition is performed. That is, an extract having this effect can be obtained as long as it is decomposed.

The enzymes used here are starch degrading enzymes, proteolytic enzymes and lipolytic enzymes, and one or more of these enzymes are used. When koji is used, the amount of water added, the temperature of action and the time of action are the same as in the case of enzymatic decomposition. The koji to be used may be generally used koji, and the type and variety of koji mold are not limited.

When rice bran is extracted, a high extraction temperature is effective, but it can be sufficiently extracted even at a low temperature.
However, in the case of a low temperature of 40 ° C. or lower, it is desirable to make the pH acidic or alkaline, or to add a preservative or alcohol to treat the rice bran so that it does not decompose. The extraction time may be long or short as long as the active ingredient can be extracted, and may be determined depending on the extraction temperature. The extraction may be carried out under pressure, at normal pressure, or under reduced pressure.

In the case of water extraction, the gelatinization phenomenon is the most problematic. If it becomes a paste, not only the extraction efficiency will deteriorate, but it will be extremely difficult in actual work. In order to prevent this, the reaction may be carried out by adding amylase or acidification may be carried out with hydrochloric acid or the like to cut the starch. By using this method, it can be sufficiently solved and there is no problem in practice. Since the active ingredient in the extract is stable to acid and alkali, it is also effective to perform acid decomposition extraction or alkali decomposition extraction. In this case, neutralization and desalting are performed if necessary.

It is also effective to carry out extraction with an organic solvent.
The organic solvent may be a general organic solvent such as alcohol, acetone, n-hexane, methanol, etc., but if it is harmful to the human body, it is necessary to completely remove the solvent after extraction, so a safe one is preferable. . When performing extraction, it is effective to cause enzymatic decomposition or koji to act before the extraction, at the same time as the extraction, or after the extraction. Here, when enzymatic decomposition or koji is allowed to act simultaneously with extraction, specifically, enzymatic decomposition or koji is allowed to act in an organic solvent, or enzymatic decomposition or koji is allowed to act under reduced pressure extraction. In the present invention, it is more effective if alcohol fermentation is carried out at the same time as or after the above respective treatments.

When carrying out this alcoholic fermentation, the extract obtained as described above, the enzymatic decomposition product (including the one obtained by combining enzymatic decomposition and extraction), and the one treated with koji as it is, Alternatively, the liquid obtained by pressing and filtering is subjected to alcohol fermentation. Enzymatic decomposition and alcoholic fermentation may be performed simultaneously. That is, after adding water to rice bran, adding enzyme or koji, and then sake mother or yeast to saccharify,
Perform alcohol fermentation at the same time. For those that do not use starch degrading enzyme or koji, supplemental sugar may be added. In the case of large-scale production, it is desirable to add rice bran in three stages or in several stages according to sake brewing, considering the balance between saccharification and fermentation. Especially when treating a small amount, it is effective to add them all at once. The saccharification and alcohol fermentation are carried out for about 10 to 24 days, and when spoilage is concerned, an acid is added or suitable preservative that does not hinder the fermentation is applied.

[0012] The alcohol fermentation has advantages such as elimination of stickiness, easy concentration, and easy concentration of the active ingredient. The product of the present invention obtained as described above is used as it is without separating the residue, or after being pressed and filtered. When used as is, sterilize or sterilize the product.

Next, the test conducted for investigating the effect of the present invention and the result thereof will be described. Test Example 1 The effect of the hot bath was examined by measuring skin temperature by thermography in 15 subjects. The method was as follows.

In an examination room where there is no air flow at room temperature of about 20 ° C. ± 1 ° C., the subject's forearm is exposed to room temperature for about 30 minutes, and then infrared rays emitted from the human body surface are detected. A thermogram device that detects temperature information from the intensity was used to take a thermogram of the right upper arm and back of the subject. Next, the subject's right forearm up to the elbow was placed in a constant temperature water bath (9 liters) set at 41 ° C for 10 minutes.
Soaked for a minute. The shooting interval is 2 minutes, 5 minutes after the immersion,
It was set to 10 minutes, 15 minutes, 20 minutes, 25 minutes, 30 minutes, and 40 minutes, and the change with time of the skin surface temperature was observed. Using this as a control test, 5 ml of the product of the present invention obtained in each Example was added to a constant temperature water tank (9 liters) in this test, and a thermogram was photographed in the same manner as above. Addition amount is for general household bathtub 180
This corresponds to the addition of 100 ml per liter. The results are shown in Table 1.
In addition, the time-dependent change of the skin surface temperature is shown by the average value of 15 subjects.

[0015]

[Table 1]

As shown in Table 1, in the products of the present invention obtained from all the examples, the skin surface temperature was higher and the hot bath effect was recognized as compared with the control. The effect was apparent after 5 minutes. 40 minutes later, 0.5 to 0.
7 ° C difference, about 1.0 ° C difference for the combined extraction and enzymatic degradation of Examples 9-11, and 1.5-2.0 for fermented Examples 12,13.
It showed an extremely large difference at ° C. This difference in the upper arm alone was estimated to further increase the temperature difference in the whole body during the actual bathing, and it was found that the temperature difference was remarkable.

Test Example 2 The smoothness of the skin and the effect of making the texture of the skin finer were examined by measurement with a dynamic friction meter. 15 test subjects added 100 ml of the product of the present invention to 180 liters of a general domestic bath and bathed daily for 1 week. The coefficient of variation (MMD) and the coefficient of friction (MIU) of the forearm before and after bathing were measured. The measurement conditions are as follows.

Temperature 25 ° C Humidity 60% Sensor used KES-SE Friction tester SE-2 type (0.5mm piano wire used) Friction / static load 50gf Measuring speed 1mm / sec Measuring distance 30mm (integral effective range 20mm) Result Table 2 shows the average value of 15 subjects.

[0019]

[Table 2]

In Table 2, MMD indicates the state of unevenness on the skin surface, and MIU indicates the frictional resistance. Therefore, M
A low MD value indicates that the texture of the skin becomes fine, and a low MIU value indicates that the skin becomes smoother. As shown in Table 2, in all of the products of the present invention, the MMD and MIU values were lower than those of the control. It was found that in Examples 9 to 13, it was significantly lowered. From the above results, it was revealed that the product of the present invention has a warm bath effect, a slippery effect, and an effect of making the texture of the skin finer.

[0021]

【Example】

(Example 1) 1500 ml of water and 2 g of starch degrading enzyme were added to 500 g of rice bran, and the mixture was left at 55 ° C for 20 hours. afterwards,
After filtration, 1050 ml of the product of the present invention and 930 g of a residue were obtained. Example 2 500 g of rice bran and 2 g of protease and 15 g of water
00 ml was added and the mixture was left at 50 ° C. for 20 hours. afterwards,
It was squeezed with a squeezing machine to obtain 1030 ml of the product of the present invention and 940 g of a residue.

Example 3 To 500 g of rice bran was added 2 g of lipolytic enzyme and 1500 ml of water, and the mixture was left at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1050 ml of the product of the present invention and 920 g of a residue. (Example 4) To 500 g of rice bran, 2 g of starch degrading enzyme, 2 g of proteolytic enzyme, 2 g of lipolytic enzyme and 1500 ml of water were added, and the mixture was allowed to stand at 50 ° C. for 20 hours. Then, it was squeezed with a squeezing machine to obtain 1080 ml of the product of the present invention and 900 g of a residue.

Example 5 500 g of rice bran and 100 g of rice koji
And 1500 ml of water were added, and the mixture was left at 55 ° C. for 20 hours.
After that, squeezing with a squeezing machine, the product of the present invention 990 ml and the residue 10
90 g were obtained. (Example 6) 500 g of rice bran and 10 g of liquefying enzyme and 150 water
0 ml was added. After that, gradually raise the temperature,
After boiling extraction for 5 minutes, it was cooled. Then filter,
990 ml of the product of the present invention and 990 g of a residue were obtained.

Example 7 2N-NaO was added to 500 g of rice bran.
H1500 ml was added and left for 5 days. Then, the mixture was filtered to obtain 1100 ml of a clear liquid and 870 g of a residue. The clarified solution is neutralized with 10N-HCl, and the product 132 of the present invention is neutralized.
0 ml was obtained. (Example 8) 500 g of rice bran and 1500% of 95% ethanol
ml was added and left for 5 days. Then, the mixture was filtered to obtain 1200 ml of clear liquid and 680 g of residue. 2000 ml of water was added to this clarified liquid and the mixture was concentrated by a rotary evaporator to obtain 1500 ml of the product of the present invention.

(Example 9) The same operation as in Example 4 was carried out to obtain 2000 g of an enzymatic decomposition product of rice bran. Then, the temperature was gradually raised, and the mixture was boiled and extracted for 5 minutes and then cooled. Then, it was squeezed with a squeezing machine to obtain 980 ml of the product of the present invention and 1000 g of a residue. (Example 10) 300 g of koji and 40% ethanol 1 on rice bran
500 ml was added and left at 55 ° C. for 48 hours. After that, squeezing with a squeezing machine, 1020 ml of clear liquid and 960 g of residue
Got Then, 1000 ml of water was added to the clarified liquid and concentrated by a rotary evaporator to obtain 1000 m of the product of the present invention.
1 was obtained.

(Example 11) In the same manner as in Example 6, 2000 g of rice bran extract was obtained. 2 g of proteolytic enzyme, 2 g of lipolytic enzyme and 2 g of starch degrading enzyme were added to this extract, and the mixture was left at 50 ° C. for 24 hours. Then, the product was squeezed with a squeezing machine to obtain 1010 ml of the product of the present invention and 970 g of a residue. (Example 12) In the same manner as in Example 4, saccharified rice bran 20
00g was obtained. Yeast was added to this saccharified product and alcohol fermentation was carried out for 18 days. Then, the product of the present invention 1 is filtered.
610 ml and 360 g of residue were obtained.

(Example 13) In the same manner as in Example 9, 2000 g of an enzyme-decomposed extract of rice bran was obtained. Yeast was added to the enzyme-decomposed extract, and alcohol fermentation was performed for 18 days.
Then, it is filtered and the product of the present invention 1650 ml and the residue 330
g was obtained.

[0028]

INDUSTRIAL APPLICABILITY The present invention is to obtain a material having a rice bran as a raw material and having a warm bath effect, a slippery effect, and an effect of making skin texture fine by a simple treatment. Rice bran is abundant as a raw material and inexpensive. In addition, it is a very safe natural product and expands the use of rice as a by-product, so the significance of the invention is great.

Claims (5)

[Claims] 1. A bath salt which is obtained by enzymatically decomposing a rice bran hydrolyzate or reacting it with koji, or containing the same. 2. A bath salt comprising the rice bran extract as it is or containing it. 3. When extracting rice bran, before extracting the rice bran,
A bath salt obtained by enzymatically decomposing or acting with koji at the same time as or after extraction, as it is, or containing it. 4. A bath salt which is obtained by enzymatically decomposing a rice bran hydrolyzate or reacting it with koji, and then alcohol-fermenting it as it is or containing it. 5. When extracting rice bran, before the extraction,
At the same time as the extraction or after the extraction, enzymatic decomposition or koji is allowed to act on the product, which is then subjected to alcohol fermentation as it is,
Alternatively, a bath salt containing the same.