KR102641312B1 - Cosmetic composition fermented and after formulation and manufacturing method by applying curd formation thereof - Google Patents

Abstract

The present invention relates to a fermented cosmetic composition containing curd, which can increase the viscosity of the product through the curd generated during the fermentation process of milk, has small and uniform curd particles, and has a soft feeling of use. can be provided.

Description

Cosmetic composition fermented and after formulation and manufacturing method by applying curd formation thereof}

The present invention relates to a fermented cosmetic composition applying curd formation by fermentation and a method for producing the same.

Formulated fermented cosmetics generally refer to cosmetics obtained by mixing and formulating not only solvents used in formulation manufacturing, but also cosmetic ingredients such as moisturizers or softeners that are beneficial to the skin or affecting the feeling of use, and then fermenting with microorganisms.

However, when fermenting the formulation itself, the pH is generally lowered during the fermentation process and acids such as lactic acid are produced, so there is a risk that the viscosity of the product will decrease, and it is impossible to thicken the formulation itself during the fermentation process.

Meanwhile, it has long been known that milk has various cosmetically useful effects. Therefore, there have been several attempts to use milk or milk ingredients in cosmetics. For example, research has been done on using water, ethanol, or a mixture thereof as the main base (solvent) of cosmetics and adding milk, but only very limited amounts have been used due to poor feel and stability. It was customary to manufacture and use cosmetics just before that.

In order to solve this problem, an attempt was made to include it in an external skin preparation using a cream derived from deglycosylated milk (Patent Document 1).

However, no attempt was made to ferment milk and use it as a cosmetic.

1. Korean Patent Publication No. 10-2012-0075718

The present invention relates to a fermented cosmetic composition containing curd formed during the fermentation process of milk, which can increase the viscosity of the product through the curd formed during the fermentation process and has small and uniform curd particles, The purpose is to provide a fermentation composition that has a soft feeling of use.

The present invention provides a fermented cosmetic composition containing curd.

In addition, the present invention provides a method for producing a fermented cosmetic composition comprising the step of adding fermentation microorganisms to a mixture of an oil phase and an aqueous phase containing milk and then culturing them.

In the present invention, the viscosity of the product can be increased through the curd produced during the milk fermentation process, and a fermented cosmetic composition with small and uniform curd particles and a soft feeling of use can be provided.

Figure 1 is a photograph of emulsified cream particles prepared in Example 1 and Comparative Example 4 observed under a microscope.
Figure 2 is a photograph of the cream prepared in Example 1 and Comparative Example 4.

The present invention relates to a fermented cosmetic composition containing curd.

Hereinafter, the fermented cosmetic composition according to the present invention will be described in more detail.

The fermented cosmetic composition according to the present invention includes curd.

In the present invention, curd is milk coagulated by acid or enzyme, and the main ingredient of the curd is a coagulated product of casein, the main protein of milk. Generally, as the pH of milk decreases, curds can be formed through coagulation of proteins, etc.

By including curd, the fermented cosmetic composition of the present invention can have a higher viscosity compared to when it includes regular milk. For example, the viscosity of the fermented cosmetic composition may be 1 to 500,000 cps. In the above viscosity range, a cream with excellent feeling of use can be manufactured.

In addition, the content of curd is not particularly limited, and may be included in 1 to 99% by weight, or 10 to 90% by weight, based on 100% by weight of the fermented cosmetic composition. Within the above range, it can have a viscosity suitable for application to cream and an excellent feeling of use. If the content is less than 1% by weight, the viscosity is low and it is difficult to apply it as a cream, and if it exceeds 99% by weight, there is a risk that the feeling of use may be reduced.

Additionally, the present invention relates to a method for producing the above-described fermented cosmetic composition.

The fermented cosmetic composition can be prepared by adding fermenting microorganisms to a mixture of an oil phase and an aqueous phase containing milk and then culturing them.

In the present invention, the ingredients included in the oil phase and water phase can be any cream component used in the industry without limitation.

Milk included in the above award can be used without limitation of milk and all dairy products derived from milk, such as raw milk, colostrum, milk, powdered milk, condensed milk, curdled milk, fermented milk, yogurt, whey, ice cream, fresh cream, butter, and cheese.

Additionally, fermentation microorganisms can be used to lower the pH of milk to produce curd, a coagulated product of milk proteins.

In the present invention, when fermenting microorganisms are mixed and cultured in a mixture containing milk, the pH of the milk is lowered by the fermenting microorganisms, and thus proteins in the milk coagulate to form curds. Additionally, the formation of the curd increases the viscosity of the fermented cosmetic composition.

Common acids (e.g. lactic acid) can be used to lower the pH of milk, but in this case, there is a risk of lowering the viscosity because excessive amounts of acids such as lactic acid are produced during the fermentation process. In addition, the amount of curd produced is small, the curd particles are large and uniform, and there is a risk of giving a rough feeling after use.

Therefore, in the present invention, by using fermentation microorganisms, acid components are slowly produced through a fermentation process by the microorganisms, and through this, curds are slowly and uniformly formed and the viscosity can increase. In addition, it is possible to manufacture a fermented cosmetic composition that contains a large amount of curd, has small and uniform curd particles, and exhibits a smooth feeling of use.

The type of fermentation microorganism is not particularly limited, and one or more types of bacteria selected from the group consisting of yeast, lactic acid bacteria, acetic acid bacteria, Bacillus bacteria, and Aspergillus bacteria can be used. In the present invention, for example, a Bacillus subtilis culture, a Streptococcus faecium culture, or a mixture thereof can be used.

Additionally, the content of the fermenting microorganism may be 0.00001 to 10% by weight, or 0.01 to 5% by weight. The formation of curd can be promoted within the above content range.

When cultivating the mixture in the present invention, the pH of the mixture may be 5.8 or less, or 5.5 or less. Curds are formed in the above pH range, and if the pH exceeds 5.8, there is a risk that milk will not ferment. Here, the pH during culturing of the mixture refers to the pH after mixing the fermenting microorganisms with the mixture containing milk.

In the present invention, culturing may be performed at 0 to 70°C, or 25 to 45°C for 1 to 300 hours, or 20 to 50 hours.

Hereinafter, the present invention will be described in detail by examples. However, the following examples only illustrate the present invention, and the content of the present invention is not limited to the following examples.

Example

comparison- Manufacturing example 1 to 5

Curd was prepared with the composition and content (% by weight) in Table 1 below.

First, regular milk (Seoul Milk) and lactic acid were added and dissolved in a 1L beaker washed with ethanol and dried, and then heated to 70°C. Afterwards, it was cooled to 30°C, and the whey and curd were separated using a 400 mesh.

The separated curd was dried in an oven at 80°C for 2 days.

ingredient Comparison - Manufacturing Example 1 Comparison - Manufacturing Example 2 Comparison - Manufacturing Example 3 Comparison - Manufacturing Example 4 Comparison - Manufacturing Example 5 regular milk To 100 To 100 To 100 To 100 To 100 lactic acid 0 0.2 0.5 One 1.5

Experiment example 1: pH and viscosity immediately after acid addition, curd dry Remaining amount evaluation

For the curds prepared in Comparative Preparation Examples 1 to 5, the pH, viscosity immediately after acid addition, and curd remaining amount were evaluated.

The pH was measured as the pH of the solution after addition of lactic acid.

The viscosity immediately after adding acid (cps, #4, 30RPM) was measured immediately before heating at 70°C after adding lactic acid.

In addition, the remaining amount of curd after drying (g/100g solution basis) was measured after drying for 2 days in an oven at 80°C.

The measurement results are shown in Table 2 below.

ingredient Comparison - Manufacturing Example 1 Comparison - Manufacturing Example 2 Comparison - Manufacturing Example 3 Comparison - Manufacturing Example 4 Comparison - Manufacturing Example 5 pH 6.72 5.83 4.94 4.00 3.57 Viscosity immediately after acid addition (cps) 0 0 120 240 400 Curd residue after drying (g) Curd does not separate Curd does not separate 8.66 9.48 10.63

As shown in Table 2 above, it can be confirmed that curds are formed when the pH is 5.8 or less. It can be seen that as the pH decreases, the viscosity immediately after adding acid increases, and the amount of curd formed increases.

Curds were not formed above a certain pH (pH 5.8), so the curds were not separated.

Manufacturing example 1 and Compare- Manufacturing example 6

Curd was prepared with the composition and content (% by weight) in Table 3 below.

First, regular milk (Seoul Milk) was placed in a 1L beaker washed and dried with ethanol, and heated to 80°C. Afterwards, it was cooled to 30°C, fermenting microorganisms or lactic acid were added, and the mixture was cultured in a 37°C constant temperature incubator for 24-48 hours. Afterwards, whey and curd were separated using 400 mesh.

The separated curd was dried in an oven at 80°C for 2 days.

Here, Bacillus subtilis and Streptococcus faecium cultures were used as fermentation microorganisms.

ingredient Manufacturing Example 1 Comparison - Manufacturing Example 6 regular milk To 100 To 100 lactic acid 0 0.45 fermentation microorganisms 0.1 0

Experiment example 2: pH, curd dry Remaining amount and feeling of use /Appearance evaluation

For the curds prepared in Preparation Example 1 and Comparative Preparation Example 6, the pH, viscosity immediately after acid addition, and curd remaining amount were evaluated.

The pH of the solution was measured after adding lactic acid or fermenting microorganisms.

The remaining amount of curd after drying (g/100 g solution) was measured after drying in an oven at 80°C for 2 days.

In addition, sensory evaluation was conducted on 10 people for feeling of use and appearance.

0: Very rough

1: Slightly rough

2: soft

3: Very soft

The measurement results are shown in Table 4 below.

ingredient Manufacturing Example 1 Comparison - Manufacturing Example 6 pH (after 4 days) 4.95 5.25 Curd residue after drying (g) 13.08 10.29 feeling of use 2 0

In the case of similar pH, it can be seen that the dried curd residue of Example 1 produced through fermentation is greater than that of Comparative Preparation Example 6 in which lactic acid was added.

In addition, it can be seen that Example 1, which underwent a lactic acid bacteria fermentation process, exhibits a much softer feel compared to Comparative Preparation Example 6 in which a simple acid was added.

Therefore, it can be confirmed that Preparation Example 1 obtained through the fermentation process is more suitable for cream formulation because it has superior curd residual amount and feeling of use compared to Comparative Preparation Example 6.

Example 1 and Comparative example 1 to 4

A cosmetic composition (cream) was prepared with the composition and content (% by weight) in Table 5 below.

Raw materials 1 to 3 were mixed and heated to 75°C to prepare an oil phase, and raw materials 4 to 6 were mixed, raw material 7 was slowly added, dispersed for 30 minutes, and heated to 75°C to prepare an aqueous phase.

After that, the oil phase was added to the water phase, mixed at 5000 rpm and 20 Pd for 5 minutes, cooled to 30°C, and degassed.

After adding raw material 8 or raw material 9 to the prepared solution, it was mixed with 20 Pd for 1 minute and cultured in a constant temperature incubator at 37°C for 24 to 48 hours.

After adding raw material 10 at room temperature, mixing at 5000 rpm and 20 Pd for 5 minutes and defoaming to prepare the final cream.

Ingredient name Example Comparative example One One 2 3 4 One Cetearyl alcohol One One One One One 2 emulsifier 3 3 3 3 3 3 oil 10 10 10 10 10 4 regular milk To 100 - - To 100 To 100 5 Purified water - To 100 To 100 - - 6 glycerin 5 5 5 5 5 7 xanthan gum 0.15 0.15 0.15 0.15 0.15 8 lactic acid - - 0.5 - 0.5 9 fermentation microorganisms 0.1 - - - - 10 1,2-hexanediol 2 2 2 2 2

Experiment example 3: pH, viscosity changes, feeling of use /Evaluation of appearance and emulsification particle uniformity

The creams prepared in Example 1 and Comparative Examples 1 to 4 were evaluated for pH, viscosity change, feeling/appearance, and emulsified particle uniformity.

The pH of the solution was measured after adding lactic acid or fermenting microorganisms.

Δ Viscosity change (cps, #4, 30RPM) was evaluated for viscosity forming ability and was calculated as viscosity on the 3rd day - viscosity on the 1st day.

Sensory evaluation was conducted on 10 people for feeling of use and appearance.

0: Very curly

1: Slightly rough

2: soft

3: Very soft

Additionally, emulsion particle uniformity was observed and evaluated under a microscope.

Uniformity: ◎, Unevenness:

The measurement results are shown in Table 6 below.

Example Comparative example One One 2 3 4 pH 5.18 6.71 3.45 6.65 4.67 Δ Viscosity change 5520 700 1660 1220 5240 feeling of use 2 2 2 2 0 Emulsification particle uniformity ◎ ◎ ◎ ◎ X

In the case of Example 1 obtained through lactic acid bacteria fermentation, it can be seen that the viscosity change is the largest compared to Comparative Examples 1 to 4.

Comparative Example 4 Also, like Example 1, the viscosity change was significantly high, but the feeling of use was very rough and the emulsified particles were not uniform.

On the other hand, in the case of Example 1, it can be seen that the viscosity was significantly increased, and at the same time, it had a smooth feel and the emulsified particles were evenly distributed.

In addition, in the present invention, Figure 1 is a photograph of emulsified particles of cream prepared in Example 1 and Comparative Example 4 observed under a microscope. As shown in FIG. 1, it can be confirmed that the emulsified particles of the cream prepared in the example were uniform.

Additionally, Figure 2 is a photograph of the cream prepared in Example 1 and Comparative Example 4. As shown in FIG. 2, it can be confirmed that the cream prepared in the Example has an excellent appearance, and the cream of Comparative Example 4 can be confirmed to be rough.

Claims (9)

delete delete delete Preparing an oil phase containing an emulsifier;
preparing an aqueous phase containing milk;
Emulsifying the water phase by adding the oil phase to the water phase;
It includes the step of adding fermentation microorganisms to the emulsion and then culturing them,
The fermenting microorganism is one or more types of bacteria selected from the group consisting of Bacillus, Streptococcus, and Aspergillus,
Method for producing a fermented cosmetic composition that does not contain lactic acid.
According to claim 4,
Method for producing a fermented cosmetic composition in which milk is raw milk, colostrum, milk, powdered milk, condensed milk, curdled milk, fermented milk, yogurt, whey, ice cream, fresh cream, butter, cheese, or a mixture thereof.
delete According to claim 4,
A method for producing a fermented cosmetic composition wherein the content of fermented microorganisms is 0.00001 to 10% by weight.
According to claim 4,
A method for producing a fermented cosmetic composition wherein the pH of the mixture during cultivation is 5.8 or less.
According to claim 4,
A method for producing a fermented cosmetic composition, wherein the culturing is performed at 0 to 70° C. for 1 to 300 hours.