JPH1072338A - Cosmetic containing browned composition of grape and that of panax schinseng - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a cosmetic containing the browned composition of grape and that of Panax schinseng and excellent in face surface moisture-supplying and beautifully whitening effects. SOLUTION: This cosmetic contains a brown composition obtained by mixing grape with Panax schinseng and subsequently thermally treating the mixture at a temperature of >=60 deg.C, mixing the grape with the Panax schinseng and subsequently drying the mixture at a low temperature of <=60 deg.C, or thermally treating the grape and the Panax schinseng, respectively, and subsequently mixing the treated grape with the treated Panax schinseng. For example, the brown composition containing 20-80wt.% of the Panax schinseng and 20-80wt.% of the grape is compounded in an amount of 10-60wt.% to prepare a cosmetic such as a skin lotion, a cream, an essence, a get or a pack. In the cosmetic, the grape component inhibits and mildens the side effects of the Panax schinseng, and the brown composition of the Panax schinseng with the grape itself has an allergy-inhibiting and preventing effect, and exhibits effects of mildening and preventing side effects due to the employment of the cosmetic. When applied to skin, the cosmetic can give excellent nutritive, moisture-supplying and beautifully whitening effects due to the self nutrients of the Panax schinseng and the grape and due to antioxidizing ingredients, nutrients, etc., of the browned Panax schinseng.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cosmetics containing a composition obtained by browning grape and ginseng, and more particularly, to heat-treating grape and ginseng, or heat-treating ginseng and ginseng, respectively. The present invention relates to a cosmetic product comprising a composition for browning grape and ginseng, and having excellent facial moisturizing and whitening effects.

[0002]

[Prior Art] Ginseng has long been used as the best supplement in the East, including Korea, and has been studied in the West with interest in ginseng, showing the pharmacological action and special effects of ginseng The structure of the components was determined. As a result of these studies, the important pharmacological effects of ginseng, including saponin, were revealed, and the effectiveness of ginseng is now recognized worldwide. Saponins are a group of surface active substances that produce persistent fine bubbles when shaken in aqueous solution among plant components, and are roughly divided into triterpene-based saponins and steroidal saponins as a group of glycosides . Many saponins have hemolytic properties, fish toxicity, and the property of forming a poorly soluble complex with sterols (blood cholesterol). Some plants with a high saponin content include medicinal agents such as antitussives and expectorants Some are found in the active ingredients of certain medicinal plants. From the 1960s to 1970s, 13 kinds of ginsenosides of triterpene-based saponins were separated from ginseng and their chemical structures were clarified, and their unique pharmacological efficacy was recognized by the current World Insurance Organization. 30 glycosides
Past the seeds.

[0003] Ginsenosides, unlike the general properties of saponin, exhibit a very beneficial pharmacological effect, but the common usage of ginseng uses carrots rather than extracting and using the active ingredients. However, other saponin components or non-saponin components contained in ginseng may show side effects in some people. Therefore, Chinese medicine classifies human constitution, restricts the use of ginseng by constitution, and regards about 50% of the total population as a constitution that is incompatible with ginseng. In Western medicine, side effects of taking ginseng have been reported, and there have been reports of clinical cases in which such symptoms disappear completely when ginseng is stopped. It is generally recognized that ginseng is not appropriate. In particular, with regard to side effects on cardiovascular relations, there are carrots containing epedrin according to varieties, and it has been reported that if such ginseng is taken for a long period of time, blood pressure rise, ventricular arrhythmia, uterine bleeding, etc. will occur.

[0004] The side effects of ginseng are generally bad stools or fever,
Although edema, headache, or excitatory effects appear, it is known that such side effects of ginseng can be considerably reduced by ingesting ginseng after processing such as heat treatment. This is presumably because heat treatment changes components including those in which high-density components are changed to low-density components, and neutralizes side effects and the like. Therefore, the problem of digestive disorders and metabolic disorders can be somewhat overcome by using ginseng in a heat-processed state, and red ginseng is a typical example.

[0005]

Ginseng is generally categorized into ginseng, white ginseng and red ginseng according to its condition, and red ginseng is produced by steaming and drying ginseng. It is a thing. The red color of red ginseng is formed by the non-enzymatic browning reaction that occurs during the steam ginseng process, especially the amino-carbonyl reaction and the auto-oxidation reaction of polypenol. Are known.
That is, it is known that the major component of red ginseng generated by the browning of red ginseng is maltos, because a unique flavor component and a component having antioxidant ability are considerably formed during the browning process. . It is generally known that when a crude drug is heat-treated, components are converted and disappear in the heating process. According to research reports, it is known that mainly the types of amino acids, carbohydrates, polysaccharides, and vitamins are converted and lost. In addition, there is a report that many active ingredients such as saponins, tannins, amino acids, nitrogen compounds, carbohydrates, vitamins and polysaccharides in crude drugs are converted by heating to produce new active ingredients. . In fact, according to reports from the World Insurance Organization, there are 18 known active ingredients commonly found in red ginseng, ginseng and white ginseng, and only ginseng and white ginseng are known. Four kinds of medicinal ingredients are contained, and ginsenosides Rs ₁ , Rs ₂ , and Rs ₃ are contained only in red ginseng.
(S), Rh ₂ , NR ₄ , Rg ₂ (R), Rh ₁
Eight species (R) and Rh ₄ are known.

Accordingly, the composition of ginseng is changed by such browning, and the side effects are reduced and the side effects of ginseng are reduced. However, the side effects are not completely eliminated, but ginseng is promoted. Research is ongoing.

As a result of such research, sugars, inorganic nitrogen compounds and the like are currently known as substances that promote ginseng browning, but even with such substances, ginseng browning is not always easy. In addition, there is a problem that the steaming process for producing red ginseng usually requires much time.

Accordingly, the present inventor has studied on a method of processing ginseng which does not adversely affect the human body by browning ginseng, and can suppress the side effects of ginseng without affecting the effective efficacy of ginseng. The result of an experiment showed that grape is an appropriate substance that can control the strong scent of ginseng. Therefore, prior to the present application, the present inventor has filed a patent application No. 97-1181, entitled "Processing method of ginseng and processed ginseng produced by the method" in 1997, and further obtained a composition in which grape and ginseng were browned. They invented cosmetics that include objects.

Conventionally, in cosmetics containing ginseng, a method has been used in which ginseng is powdered as it is and an extract is contained in the product, so that there is a problem that some people have side effects such as allergies. Therefore, when the present inventor makes a composition in which grape and ginseng are browned and uses it for cosmetics, side effects are remarkably reduced as compared with using ginseng as it is, and the interaction between the ginseng and grape contained includes moisturizing the face. The inventors have discovered that the whitening effect is excellent and completed the present invention.

Therefore, the composition of the present invention, in which grape and ginseng are browned, is a cosmetic containing an active ingredient. In addition to the conventional cosmetics containing ginseng, the ginseng and ginseng side effects are not only reduced but also included. The nutritional effect of the skin is increased by the interaction of grape and ginseng, and provides excellent cosmetics with facial moisturizing and whitening effects.

[0011]

SUMMARY OF THE INVENTION The present invention relates to a cosmetic product comprising a composition in which grape and ginseng are mixed and heat-treated, or after each heat treatment, the mixed ginseng is browned. The present invention has been achieved by the configuration.

(1) 20 to 80% by weight of ginseng, grape, mountain grape, or a mixture thereof, 20 to 80% by weight is added and mixed, and heat-treated at 60 ° C. or more; A cosmetic product comprising a composition obtained by browning grape and ginseng, which is produced.

(2) The heat treatment is performed at a temperature of 60 to 70 ° C. for 90 to 110 hours or at a temperature of 95 to 130 ° C. for 30 to 50 hours.
The cosmetic according to the above (1), comprising a composition obtained by browning grape and ginseng, which has been heat-treated for a time.

(3) In the heat treatment, the aroma component volatilized in the initial stage of heating is separately collected, cooled and condensed, and after the cooled and condensed aroma component is heated, added to the browned composition obtained. The cosmetic according to the above (1) or (2), further comprising a step of mixing the grape and ginseng, wherein the composition further comprises a step of mixing the grape and ginseng.

(4) one of skin, lotion, cream, essence, gel and pack;
Cosmetics comprising a grape and ginseng browned composition, wherein the browned composition according to any one of (1) to (3) above comprises 10 to 60% by weight.

(5) A grape or ginseng which is a toilet soap, wherein the browned composition according to any one of (1) to (3) contains 0.5 to 20% by weight. A cosmetic product comprising the composition.

(6) One of 20 to 80% by weight of ginseng, grape, mountain grape and a mixture thereof is added to 20 to 8% by weight.
0% by weight, mixed, dried at a low temperature of 60 ° C. or less, and then powdered or extracted, comprising a composition containing browned grape and ginseng.

(7) The drying treatment according to the above item (6), wherein the drying treatment is performed in a drying room at a temperature of 60 ° C. or lower, or a composition obtained by browning grape and ginseng, which is dried using the sun. Cosmetics.

(8) As a cosmetic containing a composition obtained by browning grape and ginseng, the composition may be obtained by selecting (a) a group from the group consisting of amino acids, inorganic nitrogen compounds, saccharides and mixtures thereof. After mixing the browning promoting substance, boil it for 2 to 4 hours with steam at 95 ° C to 110 ° C, dry at 60 to 80 ° C for 60 to 80 hours, and then powder or extract; (b) After mixing the grape with a browning promoting substance selected from the group consisting of amino acids, inorganic nitrogen compounds, saccharides and mixtures thereof, the grape is boiled with steam at 95 ° C to 110 ° C for 2 to 4 hours, and 60 to 80 hours. (C) pulverizing or extracting after drying at 60 ° C for 60 to 80 hours; and (c) ginseng powder or ginseng powder obtained from (b) in the ginseng powder obtained in (a). The grape extract were mixed, the ratio of the ginseng and grape mixing is 1: 4 to 4: 1 stage cosmetics grapes and carrots, characterized in that made by the manufacturing method comprising the composition browning.

[0020]

DETAILED DESCRIPTION OF THE INVENTION Next, the browning composition contained in the cosmetic according to the present invention is mixed with ginseng and grape, and then heated to 60.degree.
A method of performing heat treatment (hereinafter referred to as “first method”),
A method of mixing ginseng and grape, followed by drying at a low temperature of 60 ° C. or less (hereinafter referred to as “second method”), and a method of heat treating ginseng and grape and mixing them (hereinafter “third method”)
It is manufactured by that.

Hereinafter, each method will be described in detail.

(1) First Method After mixing ginseng and grape, a heat treatment is performed at 60 ° C. or higher to obtain a composition in which grape and ginseng are browned.

At this time, the ratio of ginseng and grape to be mixed can be adjusted according to the purpose of use.
0% by weight and 20-80% by weight of grapes are preferred. If the amount of grape is smaller than this, it is not preferable in terms of the incidence of side effects of ginseng, and if the amount of grape is larger than this, the amount of ginseng will be relatively small and the effect of ginseng will be less effective. Will decrease. Therefore, it is most preferable that the ginseng is 20 to 80% by weight and the grape is 20 to 80% by weight in terms of the complementary lifting effect of ginseng and grape. However, depending on the purpose of use, the ratio of ginseng to grape can be adjusted without restriction. In other words, in the case of making grape more effective than ginseng in the manufacture of cosmetics, the ratio of grape can be 80% or more, but 99% may be acceptable.

Grapes include glucose, reducing sugars such as fructose, pectin, malic acid, tartaric acid, tannins, nitrogen-containing compounds,
In addition to citric acid and ash, amino acids, iron, magnesium,
Inositol, carbohydrates, proteins, etc., and lycoanthocyanin, bionozenol, etc. are included. Among these components, tannin, malic acid and citric acid promote digestion, and pycnozenol and lycoanthocyanin are promoted. Is known to have anti-aging and detoxifying effects. When grape having such properties is mixed with ginseng, the sugar, amino acids and inorganic nitrogen compounds contained therein promote the browning phenomenon of ginseng, promote the formation of browning components (antioxidant components), When used alone, allergic symptoms and the like induced are greatly reduced. Grapes also have the effect of suppressing digestive disorders, fever, and edema caused by ingestion of ginseng alone.

Therefore, comparing the production of browning components when ginseng is heat-treated for a long time alone and when ginseng is mixed with grape and heat-treated for a long time, it can be seen that when grape is mixed or not grape is not so. The generation of the browning component is more than twice as large. A mixture of 40% ginseng and 60% grape (a)
When the ginseng and ginseng (b) are each heated to 100 ° C., the change in brownness with time is shown in FIG.

The same effect can be obtained when mountain grapes belonging to a grape plant are used instead of grapes.

The heat treatment is preferably carried out at a temperature of 60 ° C. or higher until the time when the browning becomes the most, more preferably 60 to 60 ° C.
The heat treatment is preferably performed at 70 ° C. for 90 to 110 hours or at 95 to 130 ° C. for 30 to 50 hours. However, the temperature and time can be adjusted depending on the purpose of use, and a relatively short heat treatment at 130 ° C. or more can be performed. However, when considering changes in the composition of ginseng due to heat treatment,
The heat treatment is preferably performed at 70 ° C. for 90 to 110 hours, or at 95 to 130 ° C. for 30 to 50 hours.

During the heat treatment, water is added if necessary. The amount of water added is adjusted by the heating temperature and the heating time, and is preferably 1 to 10 times the weight of ordinary ginseng and grape.

A method of performing heat treatment without adding water, that is, a method of performing heat treatment using steam or hot air is used.

When a mixture of grape and ginseng is heated in order to prevent volatile components such as aroma components contained in ginseng and grape from being lost by the heat treatment, the aroma components volatilized in the early stage of heating are reduced. Collected separately, cooled and condensed, and after heating is completed, the pharmacological effect can be enhanced by adding to the obtained browned composition.

As volatile components contained in the grape, alcohols such as ethyl alcohol and butyl alcohol, esters such as ethyl ester and butyl ester,
Acetals and the like.

(2) Second method After mixing ginseng and grape and drying at a low temperature of 60 ° C. or less,
The resulting browned composition is powdered or extracted.

The ratio of ginseng and grape to be mixed is the same as in the first method, and the ratio can be adjusted according to the purpose of use.

The low-temperature drying treatment at a temperature of 60 ° C. or less is performed by drying in a drying room at a temperature of 60 ° C. or less, or by using solar heat. According to this method, it is possible to prevent nutrient components from being lost by heating and to enhance the efficacy of the contained carrot and grape.

(3) Third Method After the carrot and grape are each heat-treated, dried, powdered or extracted, and then mixed, the following steps are performed.

(I) First stage After mixing ginseng, particularly preferably ginseng, with a browning promoting substance such as an amino acid, an inorganic nitrogen compound or a saccharide, the mixture is heated to 95 ° C.
Simmer with steam at 110 ° C for 2-4 hours,
After drying for 0 to 80 hours, it is pulverized or extracted.

(Ii) Second Step After mixing the grape with a browning-promoting substance such as an amino acid, an inorganic nitrogen compound or a saccharide, the mixture is steamed at 95 to 110 ° C. for 2 to 4 hours.
After boiling for 60 hours and drying at 60-80 ° C for 60-80 hours,
Powder or extract.

(Iii) Third Step The ginseng powder or grape extract obtained in the second step is mixed with the ginseng powder or ginseng extract obtained in the first step. The ratio of ginseng and grape mixed is 1: 4
The ratio is preferably from 4: 1 to 4, and the mixing ratio can be arbitrarily adjusted depending on the purpose of use.

After the ginseng and grape are each heat-treated as in the third method, the grape components interact with the ginseng components to reduce the side effects of ginseng and increase the efficacy even when mixed and used. Let it.

In the first to third methods, mountain grapes of a grape plant can be used, or a mixture of grapes and mountain grapes can be used. In this case, the same effect as when grape is used alone is obtained. Can be seen.

The grape and ginseng browned compositions produced by the above first to third methods have an active ingredient due to general ginseng browning, that is, in addition to the above-mentioned unique active ingredient of red ginseng. Has recently been known as the active ingredient of red ginseng
₃ A new active ingredient, Rg _1, which contains a large amount of (S) and Rg5 (Z) and has not been detected in red ginseng
(R) and Rg5 (E) are also contained in large amounts (see FIG. 3). This is also seen to prove the utility of the browning method according to the present invention.

The cosmetic according to the present invention is characterized in that the grape and ginseng browned compositions produced by the first to third methods contain an active ingredient.

The cosmetics according to the invention include all cosmetics such as skins, lotions, creams, essences, gels, packs and cosmetic soaps, particularly preferably facial packs. The cosmetic according to the present invention comprises a composition obtained by browning grape and ginseng produced by the above-mentioned production method, that is, the first to third methods, to a known cosmetic component or soap component, preferably skin, lotion,
In cosmetics such as creams, essences, gels, and packs, the composition obtained by browning grape and carrot is used for 10 to 60 times.
%, More preferably 20 to 40% by weight. In addition, in makeup soap, 0.5 ~
It is characterized by containing 20% by weight.

The cosmetic according to the present invention may be prepared by adding the composition obtained by browning the grape and ginseng produced by the above method as it is to known cosmetic ingredients, or may be prepared by adding starch, clay, or the like to the browned composition. After preparing a cosmetic composition by adding other known cosmetic components, it is made into a cosmetic as it is or by adding a known cosmetic component thereto.

Particularly, in the case of a facial pack, 5 to 30 parts by weight of glutinous rice flour, wheat flour, starch and a mixture thereof are added to 100 parts by weight of a composition obtained by browning grape and ginseng. After heat-treating to make a paste-like facial pack composition, add an appropriate amount of water to make the facial pack as it is, or add a known pack component to make a facial pack be able to. In addition, clay is added instead of glutinous rice flour or the like, and this is mixed well to make a facial pack composition.

An embodiment of the present invention will be described below based on the above-described manufacturing method.

Example 1 Composition of grape and ginseng browned 50 g of ginseng, 50 g of grape and 2 parts by weight of ginseng and grape
After adding twice the amount of water, the mixture was heated at 95 ° C. for 50 hours to produce a browned composition of grape and ginseng.

Example 2 A composition obtained by browning grape and ginseng The weight of ginseng and grape was 3 g in 40 g of ginseng and 60 g of grape.
After adding twice the amount of water, the composition was heated at 110 ° C. for 45 hours to produce a composition in which grape and ginseng were browned.

Example 3 Facial pack 100 g of the browned composition prepared in Example 1 was mixed with 10 g of fine glutinous rice flour and mixed well.
For 5 minutes to make a paste-like facial pack composition, into which 80 g of purified water and 20 g of polyvinyl alcohol
Was added and mixed homogeneously, and then 10 g of ethaneol and 0.5 g of tocoperol were mixed and dissolved to produce a face pack.

Example 4 Facial pack 100 g of the browned composition prepared in Example 2 was mixed with 15 g of starch, mixed well, and then heated at 98 ° C. for 3 minutes to form a paste-like facial pack. Make purified water 1 here
After adding 00 g, 15 g of polyvinyl alcohol, and 3 g of silica, and homogenously mixing, 15 g of ethaneol and 0.4 g of tocoperol were further mixed and dissolved to prepare a face pack.

Example 5 Facial pack 100 g of the browned composition prepared in Example 1 was mixed with 40 g of bentonite, mixed well, and then heated to 120 ° C.
For 30 minutes to prepare a facial pack composition, to which 70 g of purified water, 10 g of polyvinyl alcohol, and 3 g of silica were added, and mixed homogeneously.
g and 0.5 g of tocoperol were mixed and dissolved to prepare a face pack.

Example 6 Nutritional cream containing a composition obtained by browning grape and ginseng 30 g of tins vaseline, 5 g of ethaneol, 0.5 g of tocoperol and 30 g of the browned composition prepared in Example 1.
g, 0.5 g of pigment and 0.2 g of fragrance were added and mixed, followed by vigorous stirring to produce a uniform dairy cream.

Example 7 Cosmetic Soap Milk fat was boiled and soaped, and 90 g of the soap was obtained. 5 g of the browned composition prepared in Example 1, 0.5 g of pigment and 0.1 g of fragrance were added to 90 g of the soap obtained. Was added thereto, followed by drying and molding to produce a cosmetic soap containing a composition obtained by browning grape and ginseng.

Test Example 1 Delayed Type Hypersensitivity Reaction Test The following example demonstrates whether the browned composition according to the present invention results in reduced hypersensitivity response.

This is the result of an experiment on the symptom response.

In order to compare the incidence of allergies when white ginseng was used alone and when grape and ginseng browned compositions were used, rats were used to try to respond to delayed-type hypersensitivity.

(1) Preparation of Sample An extract consisting of white ginseng extracted from white ginseng (sample A) and a composition obtained by browning grape and ginseng (sample B) in the same manner as in Example 1 were prepared. Thereafter, this was freeze-dried, dissolved in physiological saline, and then subjected to high-pressure sterilization. Further, a physiological saline solution (sample C) sterilized by the same method was provided.

(2) Experimental animals ICR rats (4-5 weeks born, male, weight 20-25 g)
Were divided into three groups, a first group, a second group, and a third group, with five animals per group.

(3) Experimental method (i) Sample A (raw ginseng extract) for the first group, and Sample B (grape and ginseng brown composition for the second group) ) And the third group were intraperitoneally injected with sample C (physiological saline) once daily at 25 mg / kg / day for 5 days.

(Ii) On the end date of sample administration, SRBC
(Red blood cells of sheep) 5 × 10 ⁵ /0.1 ml was injected into the tail vein to reduce the amount. SRBC is Alserver's so
After washing the SRBC stored in the lution for 3 times with physiological saline, the cells were counted with trypan blue and diluted to a concentration of 5 × 10 ⁶ / ml.

(Iii) Five days after the end of the sample administration in (ii), SRBC ⁵ × 10 ⁵ /0.04 ml
A saline solution was injected intradermally into the sole on the right side of the mouse and into the sole on the left side.

(Iv) On the first, third, fifth and tenth days from the time of the intradermal injection in (iii), the thickness between the sole and the instep was measured with a fine measuring instrument, and the right sole was measured. The thickness minus the thickness of the left foot sole was taken as a measure of delayed hypersensitivity response. The results are shown in Table 1 and graphically shown in FIG.

[0063]

[Table 1]

Compared to the group using sample A, the group using sample B had much higher sole thickness. That is,
The group using sample B showed a 96.8% reduction compared to the group using sample A having a 77.0% reduction. The fact that the reduction rate of sample C, that is, the group using only physiological saline, was 70.1% did not show any special significance with respect to the reduction rate of the group using only ginseng extract (sample A). However, the group using the grape and ginseng browned composition according to the present invention (sample B) showed a significant and significant reduction. From the above results, it was confirmed that the composition obtained by browning grape and ginseng has an inhibitory and preventive effect on the hypersensitivity reaction.

Test Example 2

FIG. 9 shows the results of an experiment in which the components contained in the composition obtained by browning ginseng were detected.

In Example 1, the components of the prepared grape and ginseng browned compositions were detected using chromatographies under the following conditions, and the results are shown in FIG.

HPLC Conditions Solvent A: CH ₃ CN / H ₂ O / i-PrOH = 80/5/15 B: CH ₃ CN / H ₂ O / i-PrOH = 80/20/15 Column: Lichrosolve NH ₂ Column (Lichrosorb NH ₂ Column) Outflow rate (flowrate): 1 ml / min Detector: As a result of detection of ELSD components, a large amount of Rg ₃ (S) and Rg5 (Z), which are recently known as active ingredients of red ginseng, are detected. In addition, Rg ₁ (R) and Rg5 (E), new active ingredients not detected from red ginseng in the conventional browning method, were also detected in large amounts.

[0069]

As is known from the above examples, the cosmetics according to the present invention not only reduce or alleviate the side effects of ginseng, but also make the composition obtained by browning grape and ginseng itself. Has the effect of suppressing and preventing allergies, so that the use of cosmetics has the effect of alleviating or preventing side effects. Then, the cosmetics according to the present invention can provide excellent nutritional effects, moisturizing and whitening effects, etc. when applied to the skin with the antioxidant components due to the browning of ginseng, as well as the nutritional components of ginseng and grape itself. .

[Brief description of the drawings]

FIG. 1 is a graph showing a change in brownness with heating time.

FIG. 2 is a graph showing the inhibitory effect of the browned composition of grape and ginseng (sample B) on ICR rats in the delayed hypersensitivity reaction.

Fig. 3 Results of detecting components of grape and ginseng browned compositions using chromatographi

[Explanation of symbols]

a Changes in brownness over time when a mixture of 40 g of ginseng and 60 g of grape is heated at 100 ° C b Changes in brownness over time when 100 g of ginseng is heated at 100 ° C

Claims (8)

[Claims] 1. A grape, mountain grape, or a mixture thereof containing 20 to 80% by weight of ginseng,
A cosmetic product comprising a composition obtained by browning grape and ginseng, which is manufactured by adding and mixing 0 to 80% by weight and then heat-treating at 60 ° C. or more. 2. The heat treatment is performed at a temperature of 60 to 70 ° C. for 9 hours.
The cosmetic according to claim 1, comprising a composition obtained by heat-treating grape and ginseng for 0 to 110 hours or at 95 to 130 ° C for 30 to 50 hours. 3. In the heat treatment, the aroma component volatilized in the initial stage of heating is separately collected, cooled and condensed, and after the cooled and condensed aroma component is heated, it is added to the obtained browned composition. 2. The composition of claim 1, further comprising the step of mixing the grape and ginseng.
Or the cosmetic according to 2. 4. A skin, lotion, cream, essence, gel and pack, wherein the browned composition according to any one of claims 1 to 3 comprises 10 to 60% by weight. A cosmetic comprising a composition obtained by browning grape and ginseng. 5. The cosmetic composition according to claim 1, wherein said browned composition part is 0.5 to 20.
Cosmetics containing a composition obtained by browning grape and ginseng, characterized in that the composition contains about 30% by weight. 6. 20 to 80% by weight of ginseng, grape, mountain grape, and a mixture thereof, 20 to 80% by weight are mixed and dried at a low temperature of 60 ° C. or lower, and then powdered or Cosmetics comprising a composition obtained by browning grape and ginseng, characterized by being extracted. 7. The drying treatment includes a composition in which grape and ginseng are browned, wherein the composition is dried in a drying chamber at 60 ° C. or lower, or dried by using the sun.
Cosmetics as described. 8. A cosmetic comprising a composition obtained by browning grape and ginseng, wherein the composition comprises (a) an amino acid added to ginseng;
After mixing the browning promoting substance by selecting from the group consisting of an inorganic nitrogen compound, a saccharide and a mixture thereof, the mixture is boiled with steam at 95 ° C to 110 ° C for 2 to 4 hours and at 60 to 80 ° C for 60 hours. Powdering or extracting after drying for ~ 80 hours; (b) mixing the grape with a browning promoting substance by selecting from the group consisting of amino acids, inorganic nitrogen compounds, saccharides and mixtures thereof, at 95 ° C; Boiled for 2 to 4 hours with steam at ~ 110 ° C, dried at 60 to 80 ° C for 60 to 80 hours, and then pulverized or extracted; and (c) obtained in (a) Ginseng powder or ginseng extract mixed with grape powder or grape extract obtained from (b), and the ratio of ginseng to grape to be mixed is made by a manufacturing method in a step of 1: 4 to 4: 1. Cosmetics grapes and carrots characterized comprising a composition as browning.