JP2000290162A - Cosmetic - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a cosmetic which has a high moisture-retaining effect, a high flexibility-imparting effect and excellent touches such as a moist touch for skins. SOLUTION: This cosmetic contains water which is separated from one or more vegetables selected from tomato, carrot, spinach, cabbage, green pepper, lettuce, celery, beet, turnip, radish, burdock, pumpkin, eggplant, and cucumber in a process for concentrating the vegetables, in stead of tap water or ion exchanged water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cosmetic, and more particularly to a cosmetic which gives improved skin feel after use and a high moisturizing effect and a softening effect by improving its water.

[0002]

2. Description of the Related Art Conventionally, tap water which has been subjected to chlorine sterilization or ion-exchanged water which has been treated with an ion-exchange resin or the like has been widely used as water mixed in cosmetics.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to mix vegetable-derived water with cosmetics instead of tap water and ion-exchanged water to sufficiently impart the inherent characteristics of vegetable-derived water to the skin. It is an object of the present invention to provide a cosmetic composition having an excellent use feeling such as a sensation, a moist feeling and a moist feeling, a high moisturizing effect and a softening effect.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventors have paid attention to water separated in a vegetable concentration step (this water is referred to as vegetable water in the present invention), In addition, it has been found that the addition of the compound to the skin gives the skin an excellent feeling of use such as a moist feeling and a moist feeling, a high moisturizing effect and a softening effect. Vegetable water separated in the vegetable concentration process
It is made by any of the following methods, but is not limited to these methods. Pass the vegetable juice through the cylindrical semi-permeable membrane,
Separated water generated in a reverse osmosis membrane treatment step where pressure is applied to remove water out of the cylinder. Distilled water generated in a heating and concentration process in which the water of vegetable juice is evaporated by heating under vacuum. Water that melts ice generated in the freeze concentration process of freezing vegetable juice and separating ice. These vegetable waters contain trace amounts of minerals and organic substances such as glucose and fructose. In the present invention, the vegetable water preferably has a glucose and / or fructose content of 0.5% by weight or less in the water separated in the vegetable juice concentrating step. Glucose and /
Alternatively, if the content of fructose is more than 0.5% by weight in vegetable water, stickiness to the skin when blended in cosmetics increases, and the effect of using as vegetable water is not seen. It is unlikely that glucose and fructose in vegetable water directly contribute to the moist feeling and moist feeling when used in cosmetics, but rather it is thought that other trace components such as trace minerals contribute. Therefore, the content of glucose and / or fructose is considered as an index of the degree of separation and purification when separated in the vegetable juice concentration step. Therefore, the lower limit of the content of glucose and / or fructose is infinitely close to zero, as long as it is separated in the vegetable juice concentration step.
Glucose and fructose usually coexist, but when either one is present or when both coexist, the effect such as moist feeling on the skin is similarly good if it is not more than a predetermined amount.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION As the origin of vegetable water used in the present invention, any vegetable can be used as long as it can be provided as concentrated vegetable juice. As vegetables, leaf vegetables such as cabbage, spinach, lettuce, celery, parsley, root vegetables such as radish, carrot, turnip, burdock, fruit vegetables such as tomato, cucumber, pumpkin, eggplant, asparagus,
Examples include stem vegetables such as udo, and flower vegetables such as cauliflower and broccoli. Particularly, tomato, carrot, cabbage, parsley, celery and the like are mentioned as suitable vegetables. Further, in the present invention, one of the vegetable waters produced in the above-mentioned vegetable juice concentration step derived from these vegetables is used.
Species or two or more can be used. The amount of such vegetable-derived vegetable water is 1% by weight or more based on the total amount of the final composition, and the upper limit of the amount is not particularly limited. If it is less than 1% by weight, the effects of the present invention may not be sufficiently exhibited. Further, the type of the cosmetic of the present invention is not particularly limited, but it is particularly desirable to target various known cosmetics used for the skin, for example, lotion, milky lotion, cold cream, vanishing Various creams such as cream, cleansing cream, emollient cream, sunscreen cream, foundation, face wash, lipstick,
Essences, packs and the like can be mentioned. Although there is no limitation on toiletry products as well, soaps, bath additives and the like can be preferably exemplified. The cosmetic of the present invention can be prepared by a conventional method using the above-mentioned vegetable-derived vegetable water and other known components. That is, known oil components, water-soluble components, surfactants, humectants, thickeners, preservatives, pigments, powders, pH adjusters, antioxidants, ultraviolet absorbers, fragrances, dyes, etc. are appropriately compounded. do it.

[0006]

The present invention will be described below with reference to examples and comparative examples. % In Examples shows% by weight. Note that the present invention is not limited to the embodiments described here. The sensory tests in the examples were performed as follows.

[Sensory test] The number of panelists who performed a practical test with 20 panelists and answered that "there is a moist feeling" and "they have a moist feeling" was shown.

Production Example 1 (Preparation of Tomato Vegetable Water) Vegetable Water-1 Tomato nuts are crushed with a hammer crusher, and coarsely sliced tomatoes are put into a polyester bag and pressed to be pressed. After sterilization (96 ° C., 30 seconds), coarse pulp, core, seeds, etc. are removed by centrifugation to obtain tomato vegetable juice. The tomato vegetable juice is concentrated about twice by applying a pressure of about 50 kg / cm2 by a reverse osmotic pressure concentrator comprising a cellulose acetate membrane. The membrane-separated water generated in this step is collected and used as tomato vegetable water. The total content of glucose and fructose in this vegetable water is 0.05% or less (detection limit 0.0
5%).

Production Example 2 (Preparation of Carrot Vegetable Water) Vegetable Water-2 Carrot roots are selected and washed, and then squeezed by a press machine. The coarse pulp, the core and the like are removed by centrifugation to obtain a purified carrot vegetable juice. The carrot vegetable juice flows into the distillation apparatus and is distilled at about 100 ° C. to separate the concentrated carrot vegetable juice and distilled water. The water generated in this step is collected and used as carrot vegetable water. The total content of glucose and fructose in this vegetable water was 0.05% or less (detection limit 0.05%).

Production Example 3 (Preparation of Tomato Vegetable Juice Water) Vegetable Juice Water A tomato vegetable juice is obtained in the same manner as in Production Example 1. The tomato vegetable juice is filtered with filter paper to obtain tomato vegetable juice water. The total content of glucose and fructose in this vegetable juice was 3.8%.

Example 1 (Lotion) Lotion was prepared by the formulation shown in Table 1 and the following production method. In addition, a lotion for comparison was prepared in the same manner, and the sensory evaluation of both lotions was performed. Table 2 shows the results. The lotion of the present invention had a good moist feeling on the skin, and a moist feeling was also observed.

[0012]

[Table 1]

[Production Method] Add 4 to 6 to 9 and dissolve at room temperature. Add 1 to 3 and 7, 8 to 10 to 13 and dissolve at room temperature. Stir while gradually adding the mixture to the mixture of
Emulsify uniformly.

[0014]

[Table 2]

Example 2 (Emulsion) An emulsion was prepared according to the formulation shown in Table 3 and the following production method. In addition, emulsions for comparison were prepared in the same manner, and the sensory evaluation of both emulsions was performed. Table 4 shows the results. The emulsion of the present invention had a good moist feeling on the skin and a moist feeling.

[0016]

[Table 3]

[Production Method] 1-6, 9 and 11 are mixed while heating, and
Keep at 80 ° C. Add 7, 8 and 10 to 12-14, mix while heating, and keep at 70-80 ° C. Stir while gradually adding the mixture to the mixture of
Emulsify uniformly. In a water bath and continue stirring until it reaches room temperature to obtain an emulsion.

[0018]

[Table 4]

Example 3 (Cream) A cream was prepared according to the formulation shown in Table 5 and the following production method. Also prepare a cream for comparison in the same way,
Sensory evaluation of both creams was performed. Table 6 shows the results. The cream of the present invention had a good moist feeling on the skin, and a moist feeling was also observed.

[0020]

[Table 5]

[Production Method] 1-4, 7, 8 and 10 were mixed while heating.
Keep at 0-80 ° C. Add 5, 6 and 9 to 11-13 and mix while heating, keeping at 70-80 ° C. Stir while gradually adding the mixture to the mixture of
Emulsify uniformly. In a water bath and continue to stir to room temperature to obtain a cream.

[0022]

[Table 6]

[0023]

According to the present invention, there is provided a cosmetic comprising vegetable-derived vegetable water generated in the step of concentrating vegetable juice from vegetables. This cosmetic gives a moist feeling to the skin and can provide a moist feeling.

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Claims (2)

[Claims] 1. A cosmetic comprising a vegetable water separated in a vegetable juice concentration step of a vegetable. 2. The vegetable is tomato, carrot, spinach,
Cabbage, peppers, lettuce, celery, beets, turnips,
The cosmetic according to claim 1, which is one or more selected from radish, burdock, pumpkin, eggplant, and cucumber.