PROBLEM TO BE SOLVED: To provide an active ingredient that inhibits allergy in sea grape.SOLUTION: Sea grape with the weight ratio of 1:1 to 20 and pure water are pulverized, and mixed until they become homogeneous to form slurry-state sea grape, which is agitated at the temperature of 20 to 100°C, preferably at 60 to 90°C, more preferably at 85°C for 30 to 120 minutes, preferably 60 to 105 minutes, more preferably 90 minutes to obtain liquid through first filtration by using a filter having 5 μm and 1 μm as sea grape extract, and the sea grape extract is dried after performing second filtration to the extract by a laminated thin film which consists of three types of thin films EW, PW and DK to obtain sea grape extract. The sea grape extract includes an excellent allergy inhibiting effect, which does not cause allergy, and is applicable for cosmetics and food products.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】海ブドウの中のアレルギーを抑制する活性成分の提供。【解決手段】重量比が1:1~20の海ブドウと純水を粉砕して、均一になるまで混合してスラリー状の海ブドウとし、温度20~100℃好ましくは60~90℃、より好ましくは85℃で30~120分間好ましくは60~105分間、より好ましくは90分間攪拌し、5μm及び1μmのフィルターを用いて一回目のろ過を経て得た液体を海ブドウ抽出物とし、前記海ブドウ抽出物を、EW、PW、DKの3種の薄膜からなる積層薄膜で二回目のろ過を施した後、乾燥させて得た海ブドウエキス。前記エキスは優れたアレルギー抑制効果を具備し、それ自体がアレルギーを引き起こさず、化粧品と食品への応用が可能である海ブドウエキス。【選択図】図1
