JP2019182749A - Method for producing functional composition - Google Patents

Abstract

An object of the present invention is to provide a method for producing a functional composition in which the molecular structure of oil (oil) is reduced at low cost and which further contains a moisturizing component, a cosmetic component and a umami component. A mixture is obtained by mixing at a ratio of 120 milliliters of animal and plant-derived oil, 80 milliliters of water, 7.5 milligrams of lipase or blue mold, and the mixture is mixed at a temperature of 30 to 40C and a humidity of 40 to 70. % Stirring for at least 7 days while stirring the mixture at predetermined intervals until the mixture is stabilized in an emulsified state; and after the at least 7 days have elapsed, heat sterilizing the mixture. The mixture is frozen, the step of separating the animal and plant-derived oil and water, and the step of applying hot air to the separated layer of the animal and plant-derived oil, defrosting and removing the animal and plant-derived oil, Filtering the animal- and plant-derived oil taken out by thawing and repeating the freezing and thawing until a transparent feeling is obtained to obtain a functional composition. Manufacturing method. [Selection diagram] None

Description

  The present invention relates to a technique for producing a functional composition.

The present applicant has developed a moisturizing cosmetic (balm) that utilizes components such as sunflower oil as a cosmetic composition.
Conventionally, it has been known that sunflower oil and the like have an effect of enhancing a skin barrier function in addition to a moisturizing function.

  However, in the monitor test of the finished moisturizing cosmetic product (balm), general trial users commented that they were worried about stickiness and that they were not familiar with the skin.

  One of the causes of stickiness of moisturizing cosmetics (balm) is the molecular structure of oil (oil), that is, oil (oil) is present in a large mass with a collection of various components (triglycerides). It is known that penetration into the skin is hindered, and the larger the mass, the more sticky the finish when applied to the skin.

  Therefore, we intended to improve the skin familiarity (further) by subdividing the molecular structure of oil.

  Until now, in order to subdivide the molecular structure of oil (oil), a homogenizer / centrifuge is often used, and the use of such a device has the problem of increasing the cost. there were.

  Here, as a related technique, an enzyme reaction is performed by adding a lipolytic enzyme and a proteolytic enzyme to a raw material composition having a milk fat source, a milk protein source and water and having a pH of 6.1 to 6.4. By obtaining an enzyme-treated composition containing free fatty acids and free amino acids and producing a taste composition using the enzyme-treated composition, the food is given a rich taste and is given a salty taste. A technique that contributes to salt has been proposed (see Patent Document 1).

JP 2017-169464 A

The technique disclosed in Patent Document 1 is a related technique in that the ester bond constituting the milk fat source (lipid) is hydrolyzed using lipase, which is a lipolytic enzyme derived from a microorganism. It is merely something that focuses on the taste composition.
The oil (oil) before the molecular fragmentation is almost in the form of aggregates of its components (triglycerides), and when subjected to the action of lipase, fatty acids are produced, and the triglycerides change or decrease. However, the above-mentioned Patent Document 1 does not show an optimal process for realizing it.

  The present invention is at a high level that can be achieved based on abundant experiences unique to manufacturers, and boasts realism and completeness as part of product development that cannot be realized at the individual idea level.

  An object of the present invention is to provide a method for producing a functional composition that is capable of subdividing the molecular structure of oil (oil) at low cost and further contains a moisturizing component, a cosmetic component, and an umami component. is there.

The method for producing the functional composition of the present invention comprises:
Mixing at a ratio of 120 milliliters of animal and plant-derived oil, 80 milliliters of water, lipase or 7.5 milligrams of green mold, and obtaining a mixture;
Stirring the mixture at predetermined intervals until the mixture is stabilized in an emulsified state while the mixture is placed in an environment having a temperature of 30 to 40 ° C. and a humidity of 40 to 70% for at least 7 days;
Heat sterilizing the mixture after the at least 7 days have elapsed;
Freezing the mixture and separating it into oil and water derived from the animals and plants;
Applying warm air to the separated layer of oil derived from animals and plants, and thawing and taking out the oil derived from animals and plants;
Filtering the oil derived from the animals and plants extracted by thawing and repeating the freezing and thawing until a clear feeling is obtained to obtain a functional composition.

  Further, the oil derived from animals and plants may be any of sunflower oil, olive oil and horse oil.

  The functional composition may be any of a food composition, a cosmetic composition, a quasi-drug composition, and a pharmaceutical composition.

  According to the present invention, it is possible to provide a method for producing a functional composition that is capable of subdividing the molecular structure of oil (oil) at low cost and further contains a moisturizing component, a cosmetic component, and an umami component. it can.

  Hereinafter, the flow of the method for producing a functional composition in the present embodiment will be described in detail.

First, 120 milliliters of oil (oil), 80 milliliters of purified water, and 7.5 milligrams of lipase (degrading enzyme) are prepared and mixed in proportions to these ratios (step S1). The ratio of oil (oil) to purified water is preferably 3: 7 to 7: 3, more preferably 4: 6. Instead of lipase, 7.5 milligrams of green mold (fungus) may be added and mixed. Degrading enzymes and bacteria are easily available at low cost.
Here, oil (oil) is an oil derived from animals and plants, but sunflower oil, olive oil, and horse oil were used in the experiment. Sunflower oil / olive oil has the advantage of almost no odor unlike horse oil. Among the degrading enzymes, lipases derived from microorganisms, preferably lipases derived from microorganisms belonging to the genus Penicillium, and lipases derived from microorganisms belonging to the genus Aspergillus.

Next, the mixture is kept at a temperature of 30 to 40 ° C. (preferably 37 ° C. close to the human body temperature if possible) and a humidity of 60% in a room or the like for at least 7 days (7 days in this experiment). ) (Step S2). The reaction temperature in the enzyme treatment step is set to a temperature at which the enzyme is likely to act efficiently according to the type of degrading enzyme used. Perm warmer TG-7700 was used for heat insulation. The humidity is preferably 40 to 70%, for example, and 60% in the experiment.
The mixture to which blue mold was added was stored in a polystyrene foam container having an internal temperature of 20 ° C. In addition, because the blue mold habitat requires oxygen, a 5-mm air hole was provided to allow air to enter the container.
In the experiment, two patterns of 7 days in total and 21 days in total continued for 14 days were performed.
Stir the mixture with a hand mixer (rotation speed 9,600-17,000 RPM) for about 5 minutes at intervals of about once every 24 hours until the mixture is stabilized in an emulsified state for at least 7 days in total. (Step S3). At that time, move the hand mixer etc. up and down and mix so that the separated oil (oil) layer and water layer disappear. Normally, the amount of fatty acid increases in about 48 to 72 hours, and the mixture begins to dissolve in water, so that the mixture does not separate to form an oil layer and a water layer, and is stable in a so-called emulsified state. It becomes. Other values may be used for the stirring interval and time.

  After at least 7 days in total, the mixture is sterilized by heating at about 90 ° C. for 1 second or longer (step S4). In addition, since the enzyme lipase is killed by heat of 50 ° C. or higher, the reaction can be stopped by heating, that is, the enzyme can be inactivated after the enzyme reaction.

  And the said mixture is frozen and isolate | separated into oil (oil) and water using the difference in the freezing point of oil (oil) and water (step S5).

  And when the said mixture becomes two layers of oil (oil) and water, the hot air of about 120 degreeC is applied to the upper layer of oil (oil), and oil (oil) is thawed and taken out ( Step S6). Thereafter, filtration is performed, and freezing / separation and thawing are repeated until a clear feeling is obtained to obtain a functional composition (step S7).

  Here, for example, oleic acid having a component close to sebum has moisturizing and antioxidant action / function, linoleic acid has whitening and melanin production inhibiting action / function, oleic acid, Palmitic acid, stearic acid, and the like have a function as a taste of food, and the function of the functional composition is realized with each action and function.

About the functional composition obtained as mentioned above, the composition was measured by the high performance liquid chromatograph.
(Analysis conditions)
Apparatus: High-performance liquid chromatograph (manufactured by Shimadzu Corporation)
Mobile phase: Liquid A Ultrapure water, Liquid B Acetonitrile gradient conditions
0-8 minutes 85% solution B
8 to 30 minutes 85 to 95% B liquid column: TSKgel Octyl-80Ts (manufactured by Tosoh Corporation, 150 mm × 4.6 mm)
Sample injection volume: 10 μl
Temperature: 40 ° C
Measurement wavelength: fluorescence detection excitation wavelength 365 nm fluorescence wavelength 412 nm
Flow rate: 1.0 ml / min

Table 1 below shows the measurement results of the functional composition for sunflower oil, olive oil, and horse oil.
Sample 1 is a combination of sunflower oil and lipase. Sample 2 is a combination of olive oil and lipase. Sample 3 is a combination of horse oil and lipase. Sample 4 is a combination of olive oil and blue mold. Sample 5 is a combination of sunflower oil and lipase (2 weeks after Sample 1, 3 weeks in total). Control 1 is sunflower oil only. Control 2 is olive oil only. Control 3 is horse oil only.

It can be seen that the amount of free fatty acid (beauty component) in Sample 1 is increased by 35 times or more compared to the control specimen (Control 1). This is considered to be a result of a sufficiently advanced enzyme reaction. The monitor test (sensory test) also reveals that the molecular structure of the oil (oil) has been subdivided to improve the skin familiarity (further).
It can be seen that Sample 2 has a free fatty acid content (beauty component) increased by 70 times or more compared to the control specimen (Control 2). This is considered to be a result of a sufficiently advanced enzyme reaction.
It can be seen that the amount of free fatty acid (beauty component) in Sample 3 is increased 45 times or more as compared with the control specimen (Control 3). This is considered to be a result of a sufficiently advanced enzyme reaction.
It can be seen that the amount of free fatty acid (beauty component) in sample 4 is about doubled compared to the control specimen (control 2). This is considered to be a result of a sufficiently advanced enzyme reaction.
It can be seen that Sample 5 has an increased amount of free fatty acids (beauty component) compared to Sample 1. As a result of this, as time passed, the decomposition process progressed, so to speak, it is considered that the aging (in a broad sense) of the fermented oil has progressed.

  The functional composition obtained as described above can be used as a food (including beverage) composition, a cosmetic composition, a quasi-drug composition, a pharmaceutical composition, and the like.

  For example, when the functional composition obtained as described above is used as a cosmetic composition, the plastic container (jar container) has a functionality corresponding to 80% of the maximum capacity as a process for commercialization of the cosmetic. Pour the composition (cosmetic composition), add 10% of the beeswax, heat to 60 ° C to dissolve the beeswax, and leave it at room temperature for 2 hours to make cosmetics (for example, moisturizing cosmetics) It is also possible to obtain a finished product.

  According to the above-described embodiment, the molecular structure of the oil (oil) can be subdivided at low cost, and a method for producing a functional composition that sufficiently contains a moisturizing component, a cosmetic component, and an umami component. Can be provided. Therefore, if it is used as a cosmetic composition, it is possible to improve the skin familiarity (further) and reduce stickiness when applied to the skin.

  In addition, although not illustrated one by one, the present invention may be implemented with various modifications within a range not departing from the gist thereof.

The method for producing the functional composition of the present invention comprises:
Oil 120 ml from animals and plants, water 80 ml, lipase 7. Mixing at a ratio of 5 milligrams to obtain a mixture;
Stirring the mixture at predetermined intervals until the mixture is stabilized in an emulsified state while the mixture is placed in an environment having a temperature of 30 to 40 ° C. and a humidity of 40 to 70% for at least 7 days;
Heat sterilizing the mixture after the at least 7 days have elapsed;
Freezing the mixture and separating it into oil and water derived from the animals and plants;
Applying warm air to the separated layer of oil derived from animals and plants, and thawing and taking out the oil derived from animals and plants;
Filtering the oil derived from the animals and plants extracted by thawing and repeating the freezing and thawing until a clear feeling is obtained to obtain a functional composition.

Claims (3)

Mixing at a ratio of 120 milliliters of animal and plant-derived oil, 80 milliliters of water, lipase or 7.5 milligrams of green mold, and obtaining a mixture;
Stirring the mixture at predetermined intervals until the mixture is stabilized in an emulsified state while the mixture is placed in an environment having a temperature of 30 to 40 ° C. and a humidity of 40 to 70% for at least 7 days;
Heat sterilizing the mixture after the at least 7 days have elapsed;
Freezing the mixture and separating it into oil and water derived from the animals and plants;
Applying warm air to the separated layer of oil derived from animals and plants, and thawing and taking out the oil derived from animals and plants;
The method for producing a functional composition comprises: filtering the oil derived from the animal and plant extracted by thawing and repeating the freezing and thawing until a clear feeling is obtained to obtain a functional composition.   The method for producing a functional composition according to claim 1, wherein the oil derived from animals and plants is any of sunflower oil, olive oil, and horse oil.   The method for producing a functional composition according to claim 1, wherein the functional composition is any one of a food composition, a cosmetic composition, a quasi-drug composition, and a pharmaceutical composition.