KR101462374B1 - cosmetic composition using Stabilization ricebran and Stabilization rice germ and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a cosmetic composition using stabilized rice bran and rice germs and a method for preparing the same. The method for preparing a cosmetic composition using stabilized rice bran and rice germs of the present invention comprises: a first step of separating rice bran, which is obtained by polishing brown rice, into rice bran and rice germs through a vibrator of 30-40 meshes; a second step of dry-heating the separated rice bran at 110-130°C for 5-20 minutes, followed by cooling, thereby preparing stabilized rice bran having suppressed lipase activity; a third step of dry-heating the separated rice germs at 140-160°C for 5-20 minutes, followed by cooling, thereby preparing stabilized rice germs having suppressed lipoxygenase activity; and a fourth step of preparing a cosmetic preparation containing at least one selected from the stabilized rice bran having suppressed lipase activity obtained in the second step and the stabilized rice germs having suppressed lipoxygenase activity obtained in the third step. The present invention provides a cosmetic composition which can be used for a long time and has excellent whitening and moisturizing effects by containing stabilized rice bran or stabilized rice germs, which are obtained by separating rice bran and rice germs and separately stabilizing the separated rice bran and rice germs.

Description

[0001] The present invention relates to a cosmetic composition using a stabilized rice bran and a rice gum, and a cosmetic composition using the stabilized rice bran and a stabilizing rice germ and manufacturing method,

More particularly, the present invention relates to cosmetic compositions using rice bran and rice husks obtained by differently treating the stabilization method, and more particularly, to a cosmetic composition using rice bran and rice husks obtained by separately fractionating rice bran and rice bran, To a cosmetic composition used.

In the rice bran, lipids, proteins, and dietary fiber make up a large part of the nutrients. Vitamin A and vitamin B such as thiamine, pyridoxine, and niacin, vitamin E, and minerals such as calcium, zinc and iron are the main components.

Rice grains contain a large amount of lysine, an essential amino acid that is insufficient in cereals. More than 70% of the constituent fatty acids are unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid. Especially, linoleic acid and linolenic acid are omega- 6 polyunsaturated fatty acid (PUFA), which is an essential fatty acid that can not be synthesized in the body.

Studies have shown that ingestion of polyunsaturated fatty acids (PUFA) inhibits the elevation of blood cholesterol and thus prevents cardiovascular disease. Especially, it is known that docosahexaenoic acid (DHA), eicosapentaenoic acid EPA), linolenic acid, one of the representative omega-3 fatty acids, has been shown to inhibit the deterioration of immunity due to the high fat diet and to inhibit the growth of breast cancer.

In addition, there is a protein in the rice gangue that inhibits the activity of angiotensin converting enzyme (ACE), which is related to the promotion of blood pressure rise. According to the research, an enzyme inhibitor (ACE inhibitor) This remarkably falling effect was observed.

Thus, despite the excellent nutritional and efficacy value of rice gangue, rice is regarded as a by-product of rice cultivation and its use is restricted to simple rice bran oil or feed without systematic research.

Studies on the use of rice bran as a cosmetic composition have been started, and related prior arts include compositions for protecting and improving skin containing fermented rice microbial fermented products (Korean Patent Publication No. 10-2007-0067549), whitening products containing rice bran extract And a composition for improving wrinkles (Korean Patent Laid-Open Publication No. 10-2012-0117539).

It is an object of the present invention to provide a cosmetic composition using stabilized rice bran and rice husks obtained by fractionating rice bran and rice bran separately and applying appropriate stabilization methods thereto.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

In order to accomplish the above object, the present invention provides a method for preparing a cosmetic composition using stabilized rice bran and rice husk, comprising the steps of: separating rice bran and rice bran through a vibrating body of 30 to 40 mesh, A second step of heat treating the separated rice bran at 110-130 ° C for 5-20 minutes and then cooling to stabilize the activity of lipolytic enzyme to prepare stabilized rice bran, A third step of heat-treating the rice for ~ 20 minutes and then cooling the rice so that the activity of the lipid oxidation enzyme is inhibited to produce a stabilized rice grain; and a third step of stabilizing the lipase in the second step, And a fourth step of preparing a cosmetic composition comprising at least one selected from lipolytic enzymes and rice rosin stabilized by inhibiting the activity of lipid oxidation enzymes.

In the second step, the dry heat treatment is performed in any one of an oven, a hot wind, and a tunnel type heat treatment in a closed space.

In the second step, the lipolytic enzyme is a lipase.

In the third step, the dry heat treatment is performed by any one of oven, hot air, and tunnel heat treatment in a closed space.

In the third step, the lipid oxidation enzyme is lipoxygenase (LPO).

The cosmetic composition of the present invention is produced by incorporating any one selected from the group consisting of rice bran or lipase stabilized by inhibiting the lipase activity by the above production method and rice bran stabilized by inhibiting lipid oxidation enzyme activity to be.

The stabilized rice bran is contained in an amount of 0.5 to 2% by weight, more preferably 0.5 to 1% by weight, based on the total weight of the rice bran.

The stabilized rice husk is contained in an amount of 0.5 to 2% by weight, more preferably 1 to 1.5% by weight based on the total weight of the rice husk.

The cosmetic composition is characterized by having any one of a lotion, essence, lotion, cream, pack, foundation, gel, ointment or spray.

The present invention provides a cosmetic composition which can be used for a long period of time and has an excellent whitening effect and a moisturizing effect by containing stabilized rice bran or stabilized rice bran obtained by separately separating and separating rice bran and rice bran.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process for producing a cosmetic composition using stabilized rice bran and stabilized rice husk of the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail, and a detailed description of known functions and configurations that may unnecessarily obscure the gist of the present invention will be omitted.

Rice bran is a by-product of rice bran processing and consists of rice bran and rice husk. It contains a large amount of beneficial ingredients for the human body. However, in the case of rice bran, if left intact in the air, the lipid contained in the rice bran and the lipase are brought into contact with each other, causing the hydrolysis reaction to change into fatty acid and glycerol, So that it is in a state unsuitable for use as a cosmetic material and rapidly changed.

Therefore, in order to keep the lipase contained in the normal rice bran obtained in the course of culturing rice or brown rice, it is necessary to heat the rice bran itself in a heating means such as dry heat and wet heat or microwave oven, For the purpose of this, a drying process is carried out using a drying device, and the material is used as a useful material through a stabilization process.

However, since the stabilization of rice bran is not applied all at once, there is still some change of fatty acid and glycerol due to chemical reaction and it is difficult to use it as a useful material for a long time.

In other words, rice bran is shared with rice bran, rice bran, and rice bran, and in order to increase the efficiency when using the ingredients contained therein, the method of stabilizing each of them must be applied differently. Accordingly, the present invention provides a cosmetic composition containing stabilized rice bran or stabilized rice bran obtained by applying a stabilization method corresponding to each by-product.

Accordingly, the inventors of the present invention will now describe in detail a method of preparing a cosmetic composition containing any one selected from stabilized rice bran or stabilized rice bran obtained through stabilization of rice bran and rice bran, respectively.

1. First step; Isolation of rice and rice bran

The cosmetic composition of the present invention starts from this step of separating rice bran and rice bran through a vibrating body of 30 to 40 mesh obtained from the process of grinding the brown rice.

At this time, the rice gained from the process of cultivating brown rice may contain rice wine.

That is, the above-mentioned Broken rice means that rice crumbs, abnormal rice paddies or incompletely ripened rice are broken or split, and can be easily separated through the air separator because of its heavy specific gravity.

The rice bran thus obtained is separated into rice husks and rice bran through a vibrating body of 30 to 40 mesh.

In summary, rice husks and rice bran are often mixed with rice husks and rice bran during the ripening process, and the sizes of these particles are different.

Therefore, rice husks and rice bran are easily separated by a slight impact, and when the vibrating body is used, the separated rice bran and rice bran can be separated easily according to the particle size. It is recommended to use 30 ~ 40 mesh vibrator according to the size of rice grain.

2. The second step; Rice bran stabilization step

In this step, the separated rice bran is heat-treated at 110 to 130 ° C for 5 to 20 minutes and then cooled to produce stabilized rice bran by inhibiting lipase activity.

In rice bran, most of them are hydrolyzed by an enzyme called Lipase. In order to deactivate the lipase, it is required to undergo heat-treatment stabilization under suitable heating conditions and accordingly suitable temperature and treatment time. During such heat-treatment stabilization, conditions in which the efficiency of components such as starch, protein, and dietary fiber, which are major components contained in rice bran, do not deteriorate are important.

The moisture content of the rice bran should not be so high as to cause substantial starch luxation and thermal denaturation of the protein or excessive post-stabilization post-drying.

The fractionated rice bran having a moisture content of 12 to 14% by weight is subjected to a heat treatment at 110 to 130 ° C for 5 to 20 minutes, followed by cooling to stabilize it, more preferably to heat treatment at 120 ° C for 10 minutes .

In particular, rice bran contains proteins, minerals, and fiber starch, which are useful ingredients of the human body. In order to minimize the damage, it is best to apply one of oven, hot wind and tunnel type heat treatment in a closed space by dry heat treatment Do.

The thickness of the rice bran is preferably 1 cm or less in order to uniformly transfer heat to the interior of the rice bran during the heat treatment.

The thus stabilized rice bran thus formed contains some lipids, soluble dietary fiber, soluble protein, phytochemical, coloring matter, insoluble dietary fiber, insoluble protein, starch and the like, and thus shows high suitability as a cosmetic material.

3. The third step; Stabilization step of rice husk

In this step, the separated rice husks are heat-treated at 140 to 160 ° C for 5 to 20 minutes and then cooled to produce stabilized rice husk with inhibited lipid oxidation activity.

Specifically, in rice, the lipase gene (LPO), besides the lipolytic enzyme, causes rancidity. In order to deactivate the lipoxygenase, it is required to undergo heat-treatment stabilization under suitable heating conditions and suitable temperature and treatment time to increase the efficiency of the component. It is preferable to heat-treat at 140 to 160 ° C for 5 to 20 minutes and then stabilize by cooling, more preferably, heat-treated at 150 ° C for 10 minutes.

When the heat treatment is performed at a temperature lower than 140 ° C for less than 5 minutes, the activity of the lipoxygenase is still alive and hard to be stabilized. When the heat treatment is performed at a temperature higher than 160 ° C for more than 20 minutes, the embryo is burned, Such as the content of gamma-oryzanol, tocopherol, tocotrienol, and phytosterol, and thus detracts from its ability to be used as a cosmetic composition.

In particular, rice husks contain gamma-oryzanol, tocopherol, tocotrienol, and phytosterol, which are useful ingredients. In order to minimize their damage, one of the ovens, hot winds and tunnel type heat treatments is applied in a closed space by dry heat treatment The best one is.

4. Step 4; Preparation of cosmetic composition

Since the stabilized rice bran and rice bran prepared as described above have different compositions, the stabilized rice bran and the stabilized rice bran are combined so that the rice bran is added to the cosmetics suitable for the rice bran composition, Proteins, starches, functional polysaccharides, functional ingredients (polyphenols, phenolic acids, flavonoids, anthocyanins, etc.) are often used for product development. Rice grains are also used to develop products containing large amounts of useful functional ingredients such as gamma orizanol, tocopherol, tocotrienol and phytosterol.

Therefore, in this step, it is possible to use for a long period of time, including at least one selected from stabilized rice bran in which the activity of lipase is inhibited in the second step or rice bran stabilized by inhibiting the activity of lipid oxidation enzyme in the third step At the same time, a cosmetic composition having an excellent whitening effect and a moisturizing effect can be produced.

Preferably, the stabilized rice bran or rice husk is contained in an amount of 0.5 to 2% by weight based on the total weight of the cosmetic composition. If the stabilized rice bran or rice husk is less than 0.5% by weight based on the total weight of the cosmetic composition, It is difficult to expect the efficacy of the useful components of the human body contained in the stabilized rice bran or rice gruel so that it is difficult to provide a cosmetic composition showing whitening effect and moisturizing effect to be sought in the present invention, %, The relative synergistic effect relative to the content of 2% by weight can not be obtained, and the mixing ratio with other additional materials is not appropriate, so that it may be difficult to produce the cosmetic formulation.

More preferably, in the case of rice bran, ferulic acid, GABA, soluble dietary fiber and the like are used as main components. Therefore, it is preferable to use 0.5-1 wt% based on ferric acid, and other ingredients are also included. It can be used for blocking, antioxidation, wrinkle improvement.

Gamma oryzanol, tocopherol, and tocotrienol are used as main ingredients in the case of rice husk. In particular, gamma oryzanol is used as a cosmetic indicator material, and it is preferable to use 1 to 1.5% by weight based on this.

The formulation of the cosmetic composition thus prepared may be applied by a drag method depending on the method and purpose of use.

Examples of formulations include lotions, liquid preparations, emulsions, emulsions, suspensions, tablets, and capsules.

When used as cosmetics, it can be used as cosmetics such as foundation lotion, lipstick, mascara or makeup base such as soft lotion, milk lotion, nutrition cream, massage cream, essence, cleansing foam, cleansing water, pack or body oil And can be blended with components commonly used in external preparations for skin such as an aqueous component, an oily component, a surfactant, a moisturizing agent, a thickening agent, an antiseptic, a perfume pigment and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these Examples and Experimental Examples are for illustrative purposes only and do not limit the scope of protection of the present invention.

<Example 1> Preparation of cream type cosmetics of the present invention

Brown rice was prepared, and rice bran containing rice bran was obtained. Then, rice bran was removed using air separator.

The rice bran without the rice cake was fractionated with rice husks and rice bran through a 35 mesh vibrator. At this time, the water content of rice husk was 12%.

The fractionated rice bran having a thickness of 1 cm or less was heated and dried in an oven at 120 ° C. for 10 minutes under a closed space, and then cooled at -18 ° C. for 10 minutes to stabilize the rice bran by inhibiting the activity of lipase.

Using the stabilized rice bran, cosmetics having the following composition were prepared.

The stabilized rice bran - 1.0 wt%

Ethanol - 2.0 wt%

&Lt; tb &gt; &lt; tb &gt;

Sobutan monostearate ------- 1.0 wt%

Mineral oil -------------------- 10.0 wt%

Trioctanoate -------------- 5.0 wt%

Triethanolamine ---------------- 0.5 wt%

Carbomer ------------------------ 0.2 wt%

Glycerin 5.0 wt%

Propylene glycol - 3.0 wt%

Preservative, fragrance ---------------------

The remaining purified water

<Example 2> Production of an essence type cosmetic product of the present invention

Brown rice was prepared, and rice bran containing rice bran was obtained. Then, rice bran was removed using air separator.

The rice bran without the rice cake was fractionated with rice husks and rice bran through a 35 mesh vibrator. At this time, the water content of rice husk was 12%.

The separated rice husk was heated and dried in an oven at 150 ° C for 10 minutes under a closed space, and then cooled at -18 ° C for 10 minutes to inhibit the activity of lipid oxidation enzyme to stabilize the rice husk.

Using the stabilized rice husks, cosmetics having the following compositions were prepared.

The stabilized rice grit - 1.5 wt%

Propylene glycol 10.0 wt%

Glycerin 10.0 wt%

Aqueous solution of sodium hyaluronate (1%) -------------- 5.0 wt%

Ethanol 5.0 wt%

Polyoxyethylene hydrogenated castor oil - 1.0 wt%

0.1% by weight &lt; RTI ID = 0.0 &gt;

Carbomer - 0.4 wt%

Incense ---------------------------------------

The remaining purified water

<Experimental Example 1> Determination of fatty acid content

The rice bran stabilized in Example 1 of the present invention and the rice bran stabilized in Example 2 of the present invention were placed in an oven at 30 ° C for 7 days, and fatty acids degraded by lipase were acidified and their contents were compared.

As a comparative object, normal rice bran was extracted from dried rice bran and rice bran obtained by heating and drying in an oven at 150 ° C. for 10 minutes, and rice bran extracted from rice bran was used.

The results are shown in Table 1 below.

sample Acid value (mg KOH / g) Save 4 days Save 7 days Growth rate Rice bran (rice bran + rice husk) 6.98 + 0.08 11.69 + 0.11 167.5% Conventional rice bran 7.27 ± 0.16 13.53 + - 0.13 186.1% The stabilized rice bran of Example 1 of the present invention 2.85 ± 0.13 3.13 ± 0.15 109.8% Common rice grain 5.89 ± 0.08 13.98 ± 0.05 237.4% The stabilized rice husks of Example 2 of the present invention 1.06 + 0.08 1.17 + 0.03 110.4%

As shown in the above Table 1, as the storage period elapses, it was found that the degree of hydrolysis and acidosis due to lipase was considerably high in rice bran and rice bran separated by the separation method of ordinary rice bran and rice bran than general rice bran.

On the other hand, in the rice bran stabilized in Example 1 of the present invention and in the rice bran stabilized in Example 2 of the present invention, hydrolysis by lipase rather than separation of rice bran and rice bran by the separation method of rice bran and rice bran It was found that occurrence of rancidity was remarkably small.

<Experimental Example 2> Confirmation of antioxidant activity

The antioxidant contained in rice bran suppresses the radical formation of lipid, so that the oxidation of lipid is inhibited when the antioxidant activity is increased.

The antioxidant activity of rice bran and rice husks isolated from the normal rice bran at the 7th day of storage in Experimental Example 1, the stabilized rice bran of Example 1 of the present invention and the rice bran stabilized in Example 2 of the present invention were measured I was a scholar. At this time, the radical scavenging activity by DPPH was measured as an antioxidant activity and compared with 0.01% of vitamin C as a control group.

The results are shown in Table 2 below.

sample Scavenging ability by DPPH Rice bran (rice bran + rice husk) 20.5% Conventional rice bran 38.2% The stabilized rice bran of Example 1 of the present invention 54.2% Common rice grain 12.6% The stabilized rice husks of Example 4 of the present invention 24.2% Vitamin C 0.01% 77.8%

As shown in Table 2, the stabilized rice bran in Example 1 of the present invention showed significantly higher antioxidative activity than rice bran and rice bran because of the separation of rice bran and rice bran.

<Experimental Example 3> Determination of peroxide value by dry heat treatment time

The rice straw stabilization method shown in Example 2 was used to stabilize the rice, but the degree of inhibition of lipid oxidase activity was confirmed by treating the rice rice at the time of heating and drying at 150 ° C (dry heat treatment).

Gun heat treatment time Peroxide value (meq) Save 0 days 5 days to save Growth rate 0 minutes 1.00 0.71 6.50 + - 0.71 650% 5 minutes 1.00 0.71 3.50 + - 0.71 350% 10 minutes 1.00 0.71 1.50 ± 0.00 150% 20 minutes 1.00 0.71 2.00 0.71 200% 30 minutes 1.00 0.71 2.00 ± 0.00 200%

As shown in Table 3, when the lipoxygenase activity of the lipid oxidation enzyme was compared with that of the initial lipid peroxidase, the enzyme was not completely inactivated at the 5-minute treatment period and started to rinse after 20 minutes Therefore, the range of possible processing time is 5 ~ 20 minutes.

In other words, it can be heated for up to 20 minutes since embryo oil starts to burn (smell when roasting) when it is treated at 150 ° C for 30 minutes by dry heat, and it can be seen that the most suitable heat treatment time for stabilizing rice eyes is 10 minutes.

<Experimental Example 4> Confirmation of moisturizing effect and storage period

In order to confirm the moisturizing effects of cosmetics containing stabilized rice bran in Example 1 and natural cosmetics made of rice bran commercially available, a total of 80 persons were to be subjected to 10 to 40 years of clinical trial, Respectively.

However, skin type was classified so that 35 cases of osteoporosis, 35 cases of dryness, and 30 cases of normal skin were uniformly distributed in each of Comparative Examples and Examples.

The subjects of the clinical experiment were firstly measured 30 times for 15 days twice a day and secondly for 100 times for 50 days.

As a result, it was confirmed that both the natural cosmetics sold in the market and the cosmetics of the present invention exhibit excellent moisturizing effect on the whole regardless of the skin time.

However, natural cosmetics sold on the market have a short shelf life and are difficult to use for a long time. On the other hand, cosmetics containing stabilized rice bran in Example 1 of the present invention have a longer storage period than natural cosmetics sold on the market, It is confirmed that it can be used.

<Experimental Example 5> Confirmation of whitening effect and confirmation of preservation period

In order to confirm the whitening effect on the cosmetic products containing the stabilized rice husks and the natural beauty cosmetics made of the rice bran commercially available in Example 2, a total of 80 persons were classified into 20 persons for 10 to 40 years of clinical trial subjects Experiments were conducted.

However, skin type was classified so that 35 cases of osteoporosis, 35 cases of dryness, and 30 cases of normal skin were uniformly distributed in each of Comparative Examples and Examples.

The subjects of the clinical experiment were firstly measured 30 times for 15 days twice a day and secondly for 100 times for 50 days.

As a result, it was confirmed that both natural cosmetics sold in the market and the cosmetics of the present invention showed excellent whitening effect on the whole regardless of the skin time.

However, since natural cosmetics sold on the market have a short shelf life, they are difficult to use for a long time. On the other hand, the cosmetics containing the rice roots stabilized in Example 2 of the present invention have a longer storage period than the natural cosmetics sold on the market, It is confirmed that it can be used.

The present invention provides a cosmetic composition having moisturizing effect and whitening effect, which can be used for a long period of time by confirming whether or not it can be used as a material for cosmetics after stabilizing rice bran and rice husk which have not been properly utilized and have been discarded, .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (11)

A first step of separating rice bran and rice bran through a vibrating body of 30 to 40 mesh obtained from a brown rice,
A second step of subjecting the separated rice bran to heat treatment at 110 to 130 ° C for 5 to 20 minutes followed by cooling to produce stabilized rice bran with inhibition of lipase activity;
The separated rice ginseng is subjected to a heat treatment at 140 to 160 ° C for 5 to 20 minutes and then cooled to produce a stabilized rice grain with inhibition of lipid oxidation enzyme activity; And
Wherein the activity of the lipase is stabilized by inhibiting the activity of the lipolytic enzyme and the activity of the lipolytic enzyme and the activity of the lipolytic enzyme is inhibited in the third step, And a fourth step of preparing a cosmetic composition having an effect,
A method for preparing a cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 1,
In the second step, the dry heat treatment may be performed by any one of oven, hot air, and tunnel type heat treatment in a closed space.
A method for preparing a cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 1,
Wherein the lipase in the second step is a lipase.
A method for preparing a cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 1,
In the third step, the dry heat treatment may be performed in any one of an oven, a hot wind, and a tunnel type heat treatment in a closed space.
A method for preparing a cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 1,
Wherein the lipid oxidation enzyme is a lipoxygenase (LPO) in the third step.
A method for preparing a cosmetic composition using stabilized rice bran and rice husk.
6. A process for producing a compound according to any one of claims 1 to 5,
Wherein the activity of the lipase is inhibited and the stabilized rice bran or the activity of the lipid oxidation enzyme is inhibited and stabilized,
A cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 6,
Wherein the stabilized rice bran is contained in an amount of 0.5 to 2% by weight based on the total weight of the cosmetic composition,
A cosmetic composition using stabilized rice bran and rice husk.
8. The method of claim 7,
Wherein the stabilized rice bran is contained in an amount of 0.5 to 1% by weight based on the total weight of the cosmetic composition,
A cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 6,
The stabilized rice husk is contained in an amount of 0.5 to 2% by weight based on the total weight of the cosmetic composition.
A cosmetic composition using stabilized rice bran and rice husk.
10. The method of claim 9,
The stabilized rice husk is contained in an amount of 1 to 1.5% by weight based on the total weight of the cosmetic composition.
A cosmetic composition using stabilized rice bran and rice husk.
The method according to claim 6,
The cosmetic composition may be any one selected from a lotion, essence, lotion, cream, pack, foundation, gel, ointment or spray.
A cosmetic composition using stabilized rice bran and rice husk.

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