KR100606137B1 - Essence using natural fermented water and its manufacturing method - Google Patents

Abstract

Method for producing an essence using natural fermented water according to the present invention comprises the steps of fermenting goji and pepper to prepare a natural fermented water; Preparing a first solution by dissolving purified water, disodium ethane, butylene glycol, glycerin, carbomer, and triethanolamine by heating to 75 ° C .; Polysorbate 60, cetyl alcohol, lipophilic glyceryl stearate, tocopheryl acetate, squalane, sicyl hexanoate, dimethicone and sorbitan sesquioleate were dissolved by heating to 75 ° C. to prepare a second solution. Doing; Preparing a third solution by emulsifying the second solution by adding the second solution; Cooling the emulsified third solution; Adding natural fermented water of wolfberry and red pepper to a cooled third solution and mixing the mixture uniformly at a temperature of 50 ° C .; And cooling the mixed solution at room temperature, including the rich vitamins and nutrients possessed by Cheongyang pepper to help the skin to be absorbed quickly and effectively. In addition, it shows the whitening effect of goji berry and acne, atopy, etc. It is good for skin troubles.

Pepper, wolfberry, essence, fermented water

Description

Essence using natural fermented water and its manufacturing method {ESSENCE USING NATURAL FERMENT WATER AND METHOD OF THE SAME}

The present invention relates to an essence using natural fermented water and a method of manufacturing the same, and more specifically, to enhance elasticity, gloss and excellent tone by strengthening moisturizing and whitening functions of existing essence cosmetics, increasing skin activity, and blemishes. B) Essence using natural fermented water excellent in the removal of freckles and the like and the skin protection effect from external irritation and harmful environment, and a method of manufacturing the same.

The cosmetics sector is now focused on providing functionality and improving existing functions. Functional cosmetics are roughly divided into skin care functions such as whitening, sun protection, wrinkle improvement, and skin healing functions to heal wounds on the face. Among them, functional cosmetics for the purpose of skin treatment are subdivided into cosmetics for removing acne, blemishes and freckles on the face, and cosmetics for suppressing fine lines.

Some cosmetics have two or more functions, such as whitening + sun protection and whitening + wrinkle improvement.

In any case, the conventional functional cosmetics are generally a mixture of an appropriate amount of a drug in the cosmetic raw materials, the skin having an allergic reaction has insufficient dysfunction and effects appearing side effects, expensive, so the consumer's economic burden is large.

Existing essence cosmetics did not have the weak function of moisturizing, whitening, and cell activity, and it is not only weak to prevent the deposition of pigments such as blemishes and freckles, but also makes skin shiny and low skin tone. It couldn't be resilient, and it also lacked the ability to protect the skin from harmful environments.

Korean Unexamined Patent Publication No. 2002-0078554 (October 19, 2002) discloses an "essence manufacturing method based on seaweed and herbal medicine." The patent is a functional essence that suppresses chemicals as much as possible and uses seafood and herbal medicines that are good for skin. The main raw materials are 톳, shimama, seaweed, seaweed, jujube, licorice, sukji sulfur, dragon's meat and seaweed content of 10000g of seaweed 4000g, seaweed 3100g, seaweed 1400g, 톳 800g, licorice 100g, jujube 100g, shunji sulfur 100g, longan meat 100g, aluminum silicate 100g , 100g of cerasite and 100g of silicic anhydride are aged for 48 hours with water added with bio-ceramic, washed, dried for 2 hours in a dryer, dried for 1 hour and 30 minutes in a clean sea breeze, distilled into a distillation and processed into a highly concentrated essence.

Korean Unexamined Patent Publication No. 2003-0091124 (2003.12.03) discloses a method for manufacturing herbal essence cosmetics. The patent is to provide a herbal essence cosmetics to enhance the function of the existing essence cosmetics and to give new functions, extracted 0.1g, 0.3g Cheonmundong, 0.2g Cheonhwa 0.2g, 0.2g ginseng, 0.2g white paper, 0.2g god, white weight 0.1 g, persimmon fragrance 0.1g, licorice 0.3g, johyeop 0.1g, waenghyang 0.3g, Uyiin 0.4g, almond 0.3g, gold and silver ginseng 2.0 to 5.0% by weight of concentrated herbal medicine powder It is mix | blended with a raw material and manufactures herbal essence cosmetics.

In particular, existing cosmetics have been used by extracting ingredients from natural products, even if manufactured by chemotherapy or natural cosmetics. Extracting the ingredients loses the function of pure natural cosmetics as they are already chemical at the same time as the extract. Therefore, there is a need for a new type of natural cosmetic rather than an extraction method.

An object of the present invention is to solve the above problems, by using the natural fermented water of goji berry and red pepper as raw material, increase skin activity, removal of blemishes and freckles, and external stimulation and harmful environment The present invention provides an essence using natural fermented water having an excellent skin protection effect and a method of manufacturing the same.

Another object of the present invention is to reduce the raw material of the chemical essence, essence using natural fermented water and a method for producing the same by using natural fermented water of goji berry and red pepper prepared by the fermentation method through microorganisms To provide.

Still another object of the present invention is to provide an essence using natural fermented water and a method for producing the same, which can greatly reduce skin diseases caused by bacteria by providing antibacterial activity.

In order to achieve the above objects, the essence using natural fermented water according to the present invention is purified water, disodium ethane, butylene glycol, glycerin, carbomer, triethanolamine, polysorbate 60, cetyl alcohol, prochin It is characterized in that the glyceryl stearate, tocopheryl acetate, squalane, sicyl hexanoate, dimethicone, sorbitan sesquioleate, wolfberry and red pepper fermented water are mixed.

Method for producing an essence using natural fermented water according to the present invention comprises the steps of fermenting goji and pepper to prepare a natural fermented water; Preparing a first solution by dissolving purified water, disodium ethane, butylene glycol, glycerin, carbomer, and triethanolamine by heating to 75 ° C .; Polysorbate 60, cetyl alcohol, lipophilic glyceryl stearate, tocopheryl acetate, squalane, ethyl hexahexanoate, dimethicone and sorbitan sesquioleate were dissolved by heating to 75 ° C. to prepare a second solution. Doing; Preparing a third solution by emulsifying the second solution by adding the second solution; Cooling the emulsified third solution; Mixing the cooled third solution and the natural fermented water in a mixing ratio of 5: 5 at a temperature of 50 ° C. uniformly; And cooling the mixed liquid at room temperature;
Fermenting the gojija and pepper to prepare a natural fermented water,
(a) adding a fermented raw water 1ton to the culture tank, and then adding 200 g of red pepper, 400 g of wolfberry, 300 g of fermented soybeans, and 100 g of ginkgo biloba as a daily feed to start mixing culture;
(b) maintaining the temperature of the culture tank at 40-42 ° C., oxygen blowing time for 120 minutes, aerobic induction, 10 minutes for anaerobic repetitive aeration, and fermenting with daily food for 45 days;
(c) When the fermentation is completed, while maintaining 42 ℃ without feeding, oxygen blowing time is aerobic induction for 120 minutes, anaerobic repetitive aeration for 10 minutes to liquid phase ripening for 30 days to oxidize organic matter Making a step;
(d) transferring the fermentation broth to a aging tank for aging at 35 ° C. for 30 days; And
(e) transferring the fermented water after aging is stabilized for 10 days; characterized in that it comprises a.

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Hereinafter, an essence using natural fermented water according to the present invention and a manufacturing method thereof will be described.

In the present invention, using a fermentation method through a microorganism, natural fermented water is prepared from goji berry, red pepper, fermented soybean and ginkgo biloba.

Before giving a detailed explanation, let's take a quick look at fermentation engineering. The scope of fermentation engineering can be said to produce useful substances of interest using organisms (mostly microorganisms) or to culture and produce microorganisms themselves.

Any Korean can live with "fermentation." Kimchi, soybean paste, and salted fish, which are our typical foods, are made using fermentation. The excellence of kimchi and miso has already been recognized worldwide.

The background of excellence is "fermentation". Food, which has undergone a process called "fermentation," is completely different from the past due to the microorganisms that benefit our bodies.

Microorganisms eaten with these fermented foods enter our bodies to break down toxins and produce beneficial byproducts. Therefore, the first public trust that has kept the health and youth of Koreans is called "fermentation engineering" that permeates life.

The wolfberry used in the present invention is the fruit of the Goji berry, a deciduous shrub of the dicotyledon plant moss-planting branch, protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin, vitamin (A, B 1, B 2, C ) Is absorbed quickly because it contains. In oriental medicine, it is used as a tonic and antipyretic. Improve eyesight, prevent adult diseases such as diabetes, improve the function of lungs and kidneys, and mix with perilla oil to mature and apply to the hair to prevent the formation of gray hair and is effective for burns. In particular, in the present invention, the Cheongyang wolfberry produced in Cheongyang-gun.

In addition, red pepper is a high-temperature crop, the temperature suitable for development is about 25 ℃. Grows well in fertile and well drained water. It is divided into two kinds of dried peppers and green peppers. There are green peppers such as lion, large bell and pimento. Fruits are cone-shaped berries with low moisture, ripening from August to October. The red ripe fruit is dried and used as a spice and as an ornamental or medicinal (medium, neuralgia, statue). The leaves are eaten as herbs, and the green peppers are boiled as side dishes or in relief. The spicy taste of red pepper is due to the base component called capsaicin (C18H27O3N), and the red pigment is mainly capxanthine. In particular, in the present invention, Cheongyang pepper produced in Cheongyang-gun is used.

Soybean (bean) is a year-round herb of the dicotyledon rose rosaceae, an economically important crop in the world, and one of the representative foods of our people as the largest source of protein in Korean diet. Soybeans are rich in vitamins, minerals such as calcium, phosphorus, iron and potassium, as well as proteins (40%), carbohydrates (30%) and lipids (20%), which are much higher than beef. . The fermentation of soybean (bean) leads to more than 100 billion digestive enzyme groups per 100g, which not only increases digestion and absorption, but also the good ingredients of soybeans as well as other beneficial physiologically active substances. Is added.

Ingredients and efficacy of wolfberry, red pepper and fermented soybean are as follows.

[Table 1] Wolfberry Ingredients

Product Name Total sugar (mg / g) Crude fat (%) Crude Protein (%) Ca (%) Betaine (mg / g) Linoleic acid (%) Threonine (%) Vitamin C (mg) Wolfberry 287.68 6.22 1.25 0.10 11 68.36 0.48 26

Table 2 Chili Ingredients

Product Name moisture (%) Protein (g) Fat (g) Carbohydrate (g) Ca (mg) Vitamin A (RE) Vitamin B1 (mg) Vitamin C (mg) pepper 15.5 11 11 28.6 58 4623 0.13 26

Table 3 Soybean (Yellow Bean) Ingredients

Product Name moisture (%) Protein (g) Fat (g) Carbohydrate (g) Ca (mg) K (mg) Vitamin B1 (mg) Niacin (mg) Big head 9.7 36.2 17.8 25.7 245 1340 0.53 2.2

As shown in the table, Cheongyang pepper contains vitamins A and C, a large amount of capsaicin good for relieving obesity, and evenly contains organic acids and calcium, and has excellent food utilization.

Cheongyang-gu reporter energizes and strengthens the musculature, prevents adult diseases such as hypertension, arteriosclerosis and diabetes, and is effective in the prevention and treatment of chronic diseases such as gastrointestinal disease, liver disease, heart disease and kidney disease. It is also effective in improving eyesight and preventing presbyopia, clearing blood, moisturizing skin, removing acne, and boils.

The method for producing a natural fermented water from the above-mentioned natural ingredients gojija and pepper is as follows.
(a) After filling 1ton of fermented raw water in the culture tank, add 200g of red pepper, 400g of goji berry, 300g of fermented soybean, and 100g of ginkgo biloba as a daily feed and start mixing culture. At this time, the fermented raw water uses water fermented tap water.
(b) Ferment for about 45 days while feeding daily and maintaining proper temperature and proper oxygen blowing time. The temperature of the culture tank is maintained at 40 to 42 ℃. The blowing time also leads to aerobic induction for 120 minutes and anaerobic repeat aeration for 10 minutes.
(c) When the fermentation is completed, the oxygen blowing time is maintained at about 42 ℃ without feeding, the aerobic induction for 120 minutes, the anaerobic repetitive aeration for 10 minutes to liquid phase ripening for about 30 days to organic matter Is oxidized.
(d) Transfer the fermentation broth to the aging bath and mature at 35 ° C for about 30 days.
(e) Transfer the fermented water after maturation to the stabilizer and stabilize it for about 10 days.

(f) Complete natural fermented water.

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Hereinafter, a method for producing an essence using natural fermented water of goji and pepper.

Materials used in the preparation of the essences according to the present invention include purified water, disodium ethane, butylene glycol, glycerin, carbomer, triethanolamine, polysorbate 60, cetyl alcohol, lipophilic glyceryl stearate, Tocopheryl acetate, squalane, sicyl hexanoate, dimethicone, sorbitan sesquioleate and natural fermented water.

First, purified water, disodium ethane, butylene glycol, glycerin, carbomer, and triethanolamine are heated and dissolved at 75 ° C. to prepare a first solution.

Then, polysorbate 60, cetyl alcohol, lipophilic glyceryl stearate, tocopheryl acetate, squalane, ethyl hexahexanoate, dimethicone and sorbitan sesqui oleate were heated to 75 ° C. to dissolve the second solution. Make

The second solution is added to the first solution to emulsify to form a third solution.

Cooling the emulsified third solution;

Natural fermented water of wolfberry and red pepper was added to the cooled third solution and mixed uniformly at a temperature of 50 ° C. At this time, the combination perfume may be mixed in an appropriate amount.

The mixture is cooled at room temperature.

Preferably, the mixing ratio of the third solution and the natural fermented water is 5: 5.

<Example>

The first solution was dissolved by heating 31.65 wt% purified water, 0.05 wt% disodium ethane, 5.0 wt% butylene glycol, 2.0 wt% glycerin, 0.1 wt% carbomer, and 0.1 wt% triethanolamine to 75 ° C. Manufacture. Polysorbate 60 1.0wt%, cetyl alcohol 1.0wt%, lipophilic glyceryl stearate 0.5wt%, tocopheryl acetate 0.1wt%, squalane 3.0wt%, sechil hexahexanoate 2.0wt%, dimethicone 3.0wt% 0.5 wt% of sorbitan sesquioleate was heated to 75 ° C. to dissolve it to prepare a second solution. The second solution is put into the first solution to emulsify to prepare a third solution. Cool the third solution. Natural fermented water of wolfberry and red pepper was added to the cooled third solution, mixed uniformly at 50 ° C., and then cooled at room temperature. The method for producing natural fermented water of wolfberry and red pepper is prepared according to the above-mentioned method.

Hereinafter, to describe the antimicrobial experiments performed on natural fermented water (E-101) fermented goji and pepper used in the present invention.

<Preparation>

One). 24 petri dishes for microbial culture

2). 24 nutrient agar plates

3). Antibacterial: E-101 (2% solution) preparation

4). Preparation and culture of bacteria-Staphylococcus aureus, Bacillus thuringiensis, Eescherichia coli, Aspergillus niger.

5). One 37 ℃ thermostat

6). Centrifuge

7). Platinum

8). burner

9). Aseptic operation air flower, 10. filter paper

10) shake incubator

Experimental Method

One). Divide the experimental group.

Antibacterial Control (No Antimicrobial Treatment)

Antibacterial E-101-controlled * antibacterial only)

Antibacterial E-101-Staph group (S. aureus bacteria experiment)

Antibacterial E-101-Bacillus group (test of B. thuringiensis)

Antibacterial E-101-Ecoli group (experiment of E. coli bacteria)

Antibacterial E-101-Asp group (experiment of Aspergillus niger group)

2). After preparing eight nutrient agar plates in two groups, smear antimicrobial E-101 solution (2%) in 3 cm diameter plate on the plate, and then prepare Staphylococcus aureus, Bacillus thuringiensis, E. coli, and Aspergillus. The fungal solution is soaked in 6 mm round sterile filter paper and dropped at 4 points per plate and observed for 1-3 days.

3). Observe the results.

<Antibacterial test result>

Table 1 Results of Control

Positive control Strain name Actual growth rate (total growth distance-filter length) Staphylococcus aureus 8 mm-6 mm = 2 mm Bacillus thuringiensis 15 mm-6 mm = 9 mm E. coli 11 mm-6 mm = 5 mm Aspergillus niger 5 mm (without filtration disc) 2. Antibacterial E-101 Control Fungal ring does not grow at all

TABLE 2

Experiment group name Actual growth rate (total growth distance-filter paper length 6mm) 1. Antibacterial E-101-Staph group 6 experimental groups 6.5 mm-6 mm = 0.5 mm 2 experimental groups 7.0 mm-6 mm = 1.0 mm 2. Antibacterial E-101-Bacillus Group Three experimental groups 13 mm-6 mm = 7 mm Two experimental groups 14 mm-6 mm = 8 mm Two experimental groups 12 mm-6 mm = 6 mm One experimental group 28 mm-6 mm = 22 mm 3. Antibacterial E-101- Ecoli group 3 experimental groups 8 mm-6 mm = 2 mm 2 experimental groups 10 mm-6 mm = 4 mm 1 experimental group 12 mm-6 mm = 6 mm 1 experimental group 11 mm-6 mm = 5 mm 1 experimental group 7 mm- 6 mm = 1 mm 4. Antibacterial E-101-Asp group 1 experimental group 5 mm, 1 experimental group 6 mm 2 experimental groups 7 mm, 2 experimental groups 8 mm 2 experimental groups 9 mm (no filter paper used here)

Referring to Table 1 and Table 2, it can be seen that the natural fermentation product (E-101) used in the present invention is grown by suppressing the bacteria around the filter paper, and it has a great antibacterial activity against Staphylococcys auteus, Staphylococcus aureus. Can be.

Therefore, by producing an essence using a natural fermentation having such an antimicrobial activity in the present invention, it is possible to greatly reduce the skin diseases caused by bacteria.

According to the present invention, the essence using natural fermented water of goji berry and red pepper as a raw material helps the rich vitamins and nutrients contained in Cheongyang pepper to be absorbed into the skin quickly and effectively to maintain healthy skin. In addition, it shows the whitening effect of goji berry and acne, atopy, etc. It is good for skin troubles.

In general, 90% of skin diseases are caused by bacteria, the use of the functional essence according to the present invention, there is an advantage that can effectively treat skin diseases due to the antibacterial activity.

Claims (4)

delete Fermenting goji and pepper to prepare a natural fermented water; Preparing a first solution by dissolving purified water, disodium ethane, butylene glycol, glycerin, carbomer, and triethanolamine by heating to 75 ° C .; Polysorbate 60, cetyl alcohol, lipophilic glyceryl stearate, tocopheryl acetate, squalane, sicyl hexanoate, dimethicone and sorbitan sesquioleate were dissolved by heating to 75 ° C. to prepare a second solution. Doing; Preparing a third solution by emulsifying the second solution by adding the second solution; Cooling the emulsified third solution; Mixing the cooled third solution and the natural fermented water in a mixing ratio of 5: 5 at a temperature of 50 ° C. uniformly; And Cooling the mixed liquid at room temperature; Fermenting the gojija and pepper to prepare a natural fermented water, (a) adding a fermented raw water 1ton to the culture tank, and then adding 200 g of red pepper, 400 g of wolfberry, 300 g of fermented soybeans, and 100 g of ginkgo biloba as a daily feed to start mixing culture; (b) maintaining the temperature of the culture tank at 40-42 ° C., oxygen blowing time for 120 minutes, aerobic induction, 10 minutes for anaerobic repetitive aeration, and fermenting with daily food for 45 days; (c) When the fermentation is completed, while maintaining 42 ℃ without feeding, oxygen blowing time is aerobic induction for 120 minutes, anaerobic repetitive aeration for 10 minutes to liquid phase ripening for 30 days to oxidize organic matter Making a step; (d) transferring the fermentation broth to a aging tank for aging at 35 ° C. for 30 days; And (e) transferring the fermented water after aging is stabilized for 10 days; stabilizing for 10 days. delete delete