KR100606136B1 - Nutrition cream using natural fermentt water and method of the same - Google Patents

Abstract

Method for producing a nutrition cream using a 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, allantoin, butylene glycol, carbomer and triethanolamine by heating to 75 ° C .; Cetyl alcohol, stearic acid, microcrystalline wax, lipophilic glyceryl stearate, sorbitan stearate, polysorbate 60, squalane, caprylic. Capric triglyceride, sacchihexahexanoate, dimethicone and Dissolving tocopheryl acetate by heating to 75 ° C. to prepare a second solution; Preparing a third solution by emulsifying the second solution by adding the second solution; Cooling the emulsified third solution; Adding natural fermented water of the 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, nutrition cream, fermented water

Description

Nutrition cream using natural fermented water and its manufacturing method {NUTRITION CREAM USING NATURAL FERMENTT WATER AND METHOD OF THE SAME}

The present invention relates to a nutrition cream using natural fermented water and a method of manufacturing the same. More specifically, by using natural fermented water fermented by goji berry and red pepper by fermentation method as a raw material of nutrition cream, skin aging can be prevented. The present invention relates to a nourishing cream using natural fermented water and a method for manufacturing the same, which can prevent and treat various skin problems.

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.

Existing cosmetics have been used by chemotherapy or even extract natural ingredients from 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.

Korean Unexamined Patent Publication No. 2003-0069659 (2003.08.27) discloses a "body nutrition cream manufacturing method using natural herbs and algae". The patent relates to a method for manufacturing a nutritional cream, using natural herbal medicines such as baekbaekpi, cheonggung, fir leaf and rhubarb, and seaweeds such as seaweed, kelp, seaweed, and starfish. It is extracted and manufactured by filtration (ultrafiltration, nanofiltration, hot water, ethanol, etc.) to maintain skin aging and various balance of the body.

Korean Unexamined Patent Publication No. 2000-0062038 (2000.10.25) discloses "nutrition cream using loess". The patent is to remove harmful substances through a certain process of ocher, and to disinfect sterilized fine powder or ocher in drinking water, to nourish very fine ocher powder or its components that do not harm the liquid or liquid on the precipitation. Mixing or adding to make the cream is characterized by rich soil removal and minerals.

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 a nourishing cream 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 chemical nutrition cream, nutrition cream using natural fermented water to make the skin healthy by using natural fermented water of goji berry and red pepper prepared by fermentation method through microorganism To provide a way.

In order to achieve the above objects, nutrition cream using natural fermented water according to the present invention is purified water, allantoin, butylene glycol, carbomer, triethanolamine, cetyl alcohol, stearic acid, microcrystalline wax, lipophilic Glyceryl stearate, sorbitan stearate, polysorbate 60, squalane, caprylic, capric triglycerides, ethyl hexahexanoate, dimethicone, tocopheryl acetate and natural fermented water It is done.

Method for producing a nutrition cream using a 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, allantoin, butylene glycol, carbomer, and triethanolamine by heating to 75 ° C .; Cetyl alcohol, stearic acid, microcrystalline wax, lipophilic glyceryl stearate, sorbitan stearate, polysorbate 60, squalane, caprylic. Dissolving tocopheryl acetate by heating to 75 ° C. to prepare a second solution; 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 7: 3 and uniformly at a temperature of 50 ° C .; 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, a nutrition cream using a 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 a fruit of the Goji berry, a deciduous shrub of the dicotyledon plant moss-planted family of branches, 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, and there are bell 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 groups of high-quality digestive enzymes per 100g, which not only increases the digestive absorption rate but also the good ingredients of the 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 reporters are energetic, strengthening the musculature, preventing adult diseases such as hypertension, arteriosclerosis and diabetes, and is effective in preventing and treating 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.

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(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.

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(e) Transfer the fermented water after maturation to the stabilizer and stabilize it for about 10 days.

(f) Complete natural fermented water.

Hereinafter, a method of preparing nutrition cream using natural fermented water of goji and pepper will be described.

Materials used in the preparation of the nourishing cream according to the present invention are purified water, allantoin, butylene glycol, carbomer, triethanolamine, cetyl alcohol, stearic acid, microcrystalline wax, lipophilic glyceryl stearate, sorbitan Stearate, polysorbate 60, squalane, caprylic, capric triglyceride, sicyl hexanoate, dimethicone, tocopheryl acetate and natural fermented water.

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

Cetyl alcohol, stearic acid, microcrystalline wax, lipophilic glyceryl stearate, sorbitan stearate, polysorbate 60, squalane, caprylic. Capric triglyceride, ceciyl hexahexanoate, dimethicone Chicon and tocopheryl acetate are heated and dissolved at 75 DEG C to form a second solution.

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.

The mixing ratio of the third solution and the natural fermented water is preferably 7: 3.

<Example>

36.1 wt% of purified water, 0.1 wt% of allantoin, 4.0 wt% of butylene glycol, 0.1 wt% of carbomer, and 0.1 wt% of triethanolamine were heated and dissolved at 75 ° C. to prepare a first solution. Cetyl alcohol 2.0wt%, stearic acid 2.0wt%, microcrystalline wax 0.5wt%, lipophilic glyceryl stearate 2.0wt%, sorbitan stearate 1.0wt%, polysorbate 60 1.0wt%, squalane 7.0wt %, Caprylic. Capric triglyceride 5.0 wt%, Sacyl hexahexanoate 5.0 wt%, Dimethicone 4.0 wt%, Tocopheryl acetate 0.1 wt% are dissolved by heating to 75 ℃ 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.

According to the present invention, the nutrition cream using natural fermented water of goji berry and red pepper helps rich healthy vitamins and nutrients are absorbed into the skin quickly and effectively. In addition, it shows the whitening effect of goji berry and acne, atopy, etc. It is good for skin troubles.

Claims (4)

delete Fermenting goji and pepper to prepare a natural fermented water; Preparing a first solution by dissolving purified water, allantoin, butylene glycol, carbomer and triethanolamine by heating to 75 ° C .; Cetyl alcohol, stearic acid, microcrystalline wax, lipophilic glyceryl stearate, sorbitan stearate, polysorbate 60, squalane, caprylic. Capric triglyceride, sacchihexahexanoate, dimethicone and Dissolving tocopheryl acetate by heating to 75 ° C. to prepare a second solution; 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 7: 3 and uniformly at a temperature of 50 ° C .; 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