JPS6168404A - Production of cosmetic from rice - Google Patents

Abstract

PURPOSE:Rice is polished to remove red bran, then further polished to collect white bran and KOJI(rice malt) or a starch hydrolase is allowed to act on the bran to give a cosmetic which gives good humectant feeling and smoothens skins with high safety. CONSTITUTION:Rice is polished and the bran is separated into the red bran which is obtained until polished rice yield is about 90-92wt% and the white bran which is obtained until polished rice yield is from 90-92% to 50wt%. The white bran is combined with water, hydrolyzed with KOJI(rice malt) or a starch hydrolase such as starch liquefying enzyme or saccharifying enzyme, then the product is dried and powdered or is subjected to crude filtration of press filtration to obtain cream or liquid and these products are used as a cosmetic. EFFECT:It shows durative effects.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention uses white rice bran obtained by polishing brown rice, removing the first red bran part, and further polishing. Kojimako is a method for producing cosmetic products with excellent effects by using starch-degrading enzymes.

(Prior technology) Traditionally, rice bran has been used as a rice bran bag for bathing, but this seems to have been mainly used for cleaning purposes.This rice bran bag is packed into a bag each time, and then removed from the bag after each use. Many disadvantages have been pointed out, including the time-consuming process of washing the bag, the fact that it spoils once used, and the bag damaging the skin by rubbing it against the skin.

The present inventors tried using a rice bran bag and found that it had a slight cleaning effect, but hardly any effect of making the skin firm or smooth.9.

(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. Safety means, in part, the effects on the skin or absorption through the skin due to long-term application to the skin! On the one hand, it is absorbed orally into the body by applying it to the skin, especially on the hands. In other words, touching cosmetics with hands when washing food, handling tableware, etc. is becoming a problem.

(Ninth Means to Solve the Problem) From the perspective of preserving animals and plants, the present inventors conducted research on various plant components, focusing on rice, which is a staple food, and first investigated brown rice, white rice, and rice polishing ratio. Using rice bran of up to 50 cm, water extraction, alcohol extraction, and enzyme treatment are carried out, and a sensory evaluation is performed using the creamy coarse filtrate and press liquor, but there is little recognition of its effectiveness as a cosmetic product. However, the red rice bran obtained with a rice polishing ratio of about 90 to 92 inches is separated from the white rice bran obtained with a rice polishing ratio of about 90 to 92 inches or more and up to 50 inches, and this rice bran is used as a raw material and koji is added to it. After applying 47 tons of starch-degrading enzyme, Marin discovered that a cosmetic product with extremely excellent effects could be obtained.
I am a friend of mine who was able to complete this invention.

That is, the present invention applies brown rice to a rice polishing machine, removes the red rice bran portion, and then further polishes the rice to separate and collect the white rice bran.
After adding water to this rice bran and allowing the starch-degrading enzyme to act on it, it is either dried and powdered as it is, or it is roughly filtered and squeezed to obtain a creamy liquid. This is a method of creating cosmetics from rice, which is characterized by:

Nine attempts were made to perform water extraction and alcohol extraction using rice bran obtained from a rice polishing ratio of approximately 90-92 or higher to 50 degrees, but no effect was observed in either method. After carrying out the reaction, it was discovered that starch-degrading enzyme was effective in reducing the kojima ratio.

In the method of the present invention, first, brown rice is subjected to a rice polishing machine,
Separate the red rice bran obtained by milling 90 to 92 milligrams. after that,
Collect rice bran that can be refined to a polishing ratio of 50 cm. Add water to the rice bran thus obtained and stir well. It is effective to add 3 to 6 times the amount of water, and preferably the same amount when obtaining a dry powder. Koji or starch-degrading enzyme is added 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 water is added or after the reaction temperature has risen to the reaction temperature. It takes 8 hours, but as long as the reaction is still taking place, it can be shorter, and there is no difference in effectiveness even if it is longer. Depending on the temperature and time, instant liquefaction may be used. In the case of koji, it is preferably about 1 hour at an appropriate temperature, but it may be shorter as long as it is curled.

If it exceeds 3 hours at an appropriate temperature, the effect will not be observed after one application, but the effect will be observed after repeated use.After the reaction, the temperature is raised and brought to a boil to stop the reaction. Roughly filter this through something like gauze to obtain a creamy paste. Ninth, if you separate the F liquid using the compression filtration pressure,
A liquid product is 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, the sensory evaluation after the liquefaction enzyme reaction with each cage raw material is shown in Table 1.
Shown below.

Table 1 Evaluation properties of various raw materials using liquefaction enzyme 1 The reaction method was carried out according to Example 1, and Tomoto solution was used.

Note 2: Comparison based on sensory evaluation after applying once on hand.

Note 3 Numbers indicate the number of people who felt that all of the ingredients were effective. When we reacted the liquefaction enzyme to each raw material, all of them answered that it had no effect on anything other than rice bran. In this way, it is groundbreaking to discover that only rice bran has an effect on the skin, and that its effect combines both a firm and smooth sensation and a smooth sensation. .

Next time I tried water extraction and alcohol extraction,
Since no effect was observed at all, 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 a sensory evaluation of the leather products obtained by the enzymatic reaction of each grain using rice bran was carried out, and the results are shown in Table 2.

Table 2 1!Evaluation of the type of element 1 Enzyme reaction is carried out at an appropriate temperature for 1 hour Note 2 Water extraction is carried out at 65C for 1 hour Note 3 Alcohol extraction has an alcohol concentration of 40% after mixing So, 65
The one that was carried out for 1 hour at C Note 4 The alcohol-removed one is the one that was obtained by removing the alcohol from the alcoholic extract obtained in Note 3 and adding water to return it to its original state.

Note 5: Scored 9 based on sensory evaluation after applying once to hand.

Note 6 Nine people felt that the numbers were effective, and the people at the table said they had no effect at all, except for the starch-degrading enzyme and koji. Regarding saccharifying enzymes, 4 people said that they were effective, but all of them said that liquefying enzymes and koji yopu were also less effective. In addition, most people recognized the effect depending on the repetition and continuation. Regarding #IK, when the reaction time was 5 hours, the evaluation was almost the same as that of the saccharifying enzyme.

We conducted a sensory evaluation of the sustainability of the t1 effect.

Table 3 Persistence Evaluation All people answered that the effectiveness of this product did not decrease at all even if they washed it with hot water or soap.

Many people reported that they did not get rid of it even when they sweated, and felt a refreshing cooling sensation.There were also reports that the effect continued even the next day after taking a t0 bath.

Furthermore, when three women who were sensitive to detergents applied this product to one hand and washed dishes for 10 minutes, the results showed that the hand on which the product was applied was moisturized and smooth, while the other hand was clean and smooth. It was rough and felt like it was sputtering. This is thought to have something to do with the fact that all the participants felt as if they were suffering from arousal in the sensory findings, which is noteworthy.

All 5 women used VC for 2 days and checked their makeup, and all of them said that their makeup went on much better.

(Effects of the Invention) As is clear from the results of the sensory evaluation described above, when the product of the present invention is used, an excellent effect is obtained in which the skin feels firm and smooth. % skin-forming enzyme and koji were found to be effective when used - times. This is not only a fundamentally important effect as a cosmetic product, but also a breakthrough for a product that contains oil and is obtained from natural products. It is noteworthy that a film is 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 does not become moisturized. The fact that it leaves you with a smooth and smooth feeling, and that the effect does not diminish even when you sweat, leaving you with a supple and refreshing feeling, means that it is very long-lasting. Furthermore, since the product of the present invention is made from rice bran, it is safe and can be consumed.

(Example) Next, an example of the present invention will be shown.
ff was added, and after the addition, the temperature was raised to 65C, left for 1 hour, and the reaction was stopped by boiling to obtain a light product.9.

Example 2 After adding 4 tons of water and 2001 koji to 1'Kg of rice bran obtained in the same manner as in Example 1, the temperature was raised to t-55C.
Leave it for 1 hour and stop the reaction by boiling. This was roughly filtered through gauze to obtain a slight residue and 3.6 liters of creamy paste.

Example 3 After adding 1 tt of 45C warm water containing 5 ft of enzyme and stirring well, the mixture was left for 1 hour while maintaining the temperature. Next, after drying sufficiently (by hot air drying), crush it in a mortar to approximately 95o.
Get the original BAM product.

Claims (1)

[Claims] After passing the brown rice through a rice milling machine and removing the red rice bran part, the polishing is further increased to separate and collect the white rice bran, and water is added to this white rice bran.
After treating with koji or starch-degrading enzyme, dry as is,
A method for producing cosmetics from rice, which comprises powdering, rough filtration or press filtration to obtain a cream or liquid product.