KR101914345B1 - A moisturizing and anti-wrinkle cosmetic composition comprising fermented soybean, fermented rice, fermented potato, fermented ginseng and fermented adlay extract and preparation method of thereof - Google Patents

Abstract

The present invention relates to a cosmetic composition comprising five kinds of fermentation raw materials such as fermented soybeans, fermented rice, fermented ginseng, fermented rice gruel, and fermented potato, and more particularly to a cosmetic composition comprising a solid fermentation process and a liquid fermentation process, It is a whitening functional fermentation extract and has an excellent effect that can be used as a functional cosmetic composition.

Description

FIELD OF THE INVENTION The present invention relates to a cosmetic composition having skin moisturizing power and whitening effect, which comprises fermented soybean, fermented rice, fermented potato, fermented ginseng and fermented yulmu extract as active ingredients, and a cosmetic composition comprising the fermented rice, fermented potato, fermented ginseng and fermented adlay extract and preparation method thereof < RTI ID = 0.0 >

The present invention relates to a moisturizing and whitening functional cosmetic composition prepared by mixing five kinds of fermentation raw materials such as soybean, rice, yulmu, potato and ginseng in the same ratio, and a process for producing the same.

Looking at the longevity towns and foods of the world, you will enjoy fermented food. Bulgaria, a typical longevity country, is said to be the hometown of yogurt, while Spain is a representative health food and most of the Japanese enjoy natto. Yogurt, haramon and natto are all fermented foods. Fermentation does not simply remove food, but transforms food into a form that is easily digested and absorbed into our bodies. The beneficial components already present in the natural raw materials are activated through the bioconversion reaction by enzymatic action during the fermentation process, and the fermented microorganisms produce functional materials with higher value than the raw materials before fermentation.

Soybeans generally contain nutrients such as 35% protein, 17% fat and 31% carbohydrates, as well as non-nutrients such as phytochemicals, phytates, trypsin inhibitors, saponins, oligosaccharides, vitamin B groups, iron, do. Isoflavones, which is a typical phytochemical of physiologically active substances, is contained in about 0.1-0.4% of soybean, and its structure and activity are also called phytoestrogen because it is similar to estrogen. Studies on the efficacy of soybeans have shown antioxidant activity and free radical scavenging ability to inhibit LDL-cholesterol oxidation and to protect against intracellular oxidative stress. In vivo, the decrease of peroxidation in the blood and the increase of catalase activity in hepatocytes .

Recently, soybean and bean processed foods are attracting attention because they contain various functional ingredients in addition to general ingredients. Representative functional ingredients are structurally similar to estrogen, a female hormone. They are used for treating circulatory diseases such as cancer and hypertension, There is isoflavon, which is effective for. In addition, saponin is effective for anti-cancer and anti-aging, and phytic acid easily binds to heavy metal ions harmful to human body and excretes easily in vitro. In addition, trypsin inhibitor, hemaglutinin and oligosaccharide are known to be physiologically active substances contained in soy have. As such, soy is nutritionally valuable because it contains various functional substances as well as protein and fat nutrient sources, but it has a disadvantage that it is difficult to absorb due to its strong structure.

Rice has been cultivated as one of the stocks of Korean people since the Three Kingdoms period and it occupies an important position that can not be excluded from Korea 's food culture. When we say rice, it means white rice, which is rice paddy. Rice husk is rice husk, rice husk, rice husk, rice husk, rice husk, rice husk, rice husk, rice husk, rice husk, 8%. The major components of rice are 70 ~ 80% (73% brown rice, 76% white rice) as starch, 1% dextrin, 0.5% sugar, 1% pentosan and 0.3% crude fiber.

The main protein of rice is about 80% oryzenin (name of rice glutelin), globulin (3-6%), albumin (1-3%), prolamin (2 ~ 3% ), And albumin (albumin) and prolamin (prolamin) content is low. The fat content of rice is about 3% in brown rice, less than 1% in white rice, and 20% in rice bran embryo. The fatty acid composition is oleic acid (45%), linoleic acid (30%) and palmitic acid (20%). Oleic acid and linoleic acid are the most abundant in brown rice and black rice, respectively. The rich nutritional content of rice improves blood circulation, activates the natural natural healing power of the human body, preserves the blood with proper alkalinity, and discharges waste materials and toxic metals in the body. Rice has nutritional supply, whitening effect and bio-preserving ability to skin, which is good for freckles, skin aging, shoulder pain, back pain, allergy.

Ginseng and red ginseng are Korea's representative nourishing tonic medicines, and they have been attracting attention as natural materials of high value in oriental medicine such as Korea and China for thousands of years. Ginseng (Panax ginseng C.A. Meyer) is a perennial herbaceous perennial herbaceous plant belonging to Panax ginseng (Araliaceae) and distributed in the Far East region around the Korean peninsula. The major pharmacological active ingredient of ginseng is known as saponin, that is, ginsenoside, but non-saponin also contains various pharmacologically active ingredients in ginseng. Some components of saponin are converted into chemical structure during red ginseng production process, and new saponin component is produced and the content of some physiologically active ingredient is increased.

In August 2010, the Korea Food and Drug Administration announced that 'ginseng is not useful to all people, and is useful when there are many intestinal microorganisms that can degrade ginseng saponin', regarding the absorption of ginseng. Ginseng saponin is not absorbed into our body as it is ingested, but decomposes into low-molecular-weight saponin, an active ingredient that can be absorbed by microorganisms in the intestines. Four out of ten researchers reported that the microorganism was deficient. Since the main functional ingredient of red ginseng is saponin, it is certified by the Korea Food and Drug Administration that it is useless if it can not be broken down in the intestines even if it is eaten too much. On the other hand, fermented red ginseng is transformed so that saponin can be absorbed directly to the body because it is pre-fermented by putting microorganism into red ginseng. Therefore, those who lack intestinal microorganisms that can degrade saponin can absorb effective saponin components through fermented red ginseng. People with saponin-decomposing enzymes are better absorbed in the body than those who eat ordinary red ginseng.

The chemical composition of ginseng consists of saponin, essential oil, poly acetylene, phenol, alkaloid, polysaccharide, amino acid, organic acid, free sugar, vitamins and inorganic components. Ginseng has been reported to have various effects such as anticancer activity, antioxidant activity, prevention of arteriosclerosis, prevention of hypertension, promotion of liver function, elimination of hangover, anti-fatigue, anti-stress, anti-aging, brain activity promotion and anti-inflammatory activity and collagen synthesis.

Yulmu cultivation is mainly planted in roots, harvested in autumn, height is about 1.5m, flowers bloom in July is elliptical, yulmu peeled in yulmu is usually a little smaller than rice, I have used it for a long time. The common components of yulmu are 10.4% moisture, 21.3% protein, 3.7% fat, 61.1% carbohydrate, 2.0% fiber and 1.4% mineral. Starch is the main component of carbohydrates and protein and fat. It is said that it is good for tonic effect, diuretic and beauty because it has the effect of nourishing tonic for yulmuli, and it is good on top of it, and it is said that the spleen is strengthened and the lung is seen. do.

Yulmu is not only rich in protein and moisture, it also contains potassium and cocciolide. In particular, leucine and glutamic acid content in protein are higher than other amino acid components. It is rich in moisture content, giving moisture and elasticity to dry skin in autumn, which is effective in preventing skin aging. In addition, the potassium of yulmu releases sodium that causes edema. In addition, it prevents chronic fatigue, muscle atrophy, and paralysis. In addition, rich in linolenic acid helps skin moisturization and anti-aging, anti-inflammatory and anti-cancer effects have been reported.

Potatoes are also known as potatoes, potatoes, northern sweet potatoes, and are native to the Andean mountains of Peru and Chile. They are widely cultivated in the temperate zone, with a height of 60 to 100 cm and a distinctive smell. A survey of the eating habits of locals from Bulgaria's Hunza and Ecuador's Birukabamba, famous for its longevity village, found that Yucca is a stock. A medical research institute in the United States who studies longevity has found that the secret of longevity is the stock of potatoes, and as a result of examining the consumption of longevity and potatoes, it has been proved that the longevity of the people who have potatoes as stocks. Potato reminds me of carbohydrates in general, but there are many other good ingredients in potatoes. In Europe, potatoes are called 'apple of the earth'. It is because of vitamin C contained in potato. Potato contains more vitamin C than apple, so it strengthens collagen structure to prevent skin aging, inhibit melanin pigment formation and deposition, and prevent freckles, spots and black spots. Most of the vitamin C is destroyed when cooked, but the potato vitamin C is not easily destroyed even if it is cooked. Vitamin B1 of the potato helps the brain function and is good for people with a lot of psychological stress. Vitamin B5 called pantothenic acid helps mucous membrane recovery. Potato has also been reported to have antioxidant, anti-inflammatory, whitening, and antibacterial activity.

Prior art relating to the present invention relates to a cosmetic composition for skin regeneration, sedation, and irritation mitigation comprising Korean Balsinia sp., Youngsil, maca, a mixture of Bipaver leaf and mixed extract of Yambin root, in Korean Patent No. 10-1566320, , Ginseng, yulmu, potato, and soybean, and a method for producing the composition are not known.

Accordingly, an object of the present invention is to provide a moisturizing and whitening functional cosmetic composition containing five kinds of food ingredient fermentation extracts such as soybean, rice, ginseng, yulmu, and potatoes, and a process for producing the same.

The above object of the present invention is achieved by a process for producing a soybean oil comprising the steps of: a) mixing water with 10 to 50% by weight of soybeans, washing with water, and autoclaving at 121 DEG C for 15 minutes to 1 hour in a pottery; The soybean obtained in the above step is added to a strain of Lactobacillus , most preferably Lactobacillus casei , Lactobacillus plantarum Or Lactobacillus brevis strains were inoculated at a concentration of 10 ⁶ to 10 ⁷ cells / mL in a concentration of 2 to 10% (w / w), and at a pH of 6 to 8, a temperature of 30 to 40 ° C and a humidity of 60 to 80% Fermenting for 24 to 96 hours; Extracting the fermented lactic acid bacterium obtained in the above step with purified water or an organic solvent to obtain a soybean fermented extract;

b) Separately, water is mixed with 10 to 50% by weight of rice, then water is added to the pottery, and pressure sterilization is conducted at 121 ° C for 15 minutes to 1 hour; The rice obtained in the above step is inoculated with 2 to 10% (w / w) of lactic acid bacteria at a concentration of 10 ⁶ to 10 ⁷ cells / mL, preferably Lactobacillus strain, most preferably Lactobacillus casei , Lactobacillus plantarum or Lactobacillus brevis strain At a pH of 6 to 8, at a temperature of 35 to 45 캜 and at a humidity of 60 to 80% for 24 to 96 hours; Extracting the fermented lactic acid bacteria of the rice obtained in the above step with purified water or an organic solvent to obtain a rice fermented extract;

c) washing the surface of the ginseng separately and pulverizing it using a grinder; The ginseng obtained in the above step is added to a strain of Lactobacillus , most preferably Lactobacillus casei , Lactobacillus plantarum Or Lactobacillus brevis strains were inoculated at a concentration of 10 ⁶ to 10 ⁷ cells / mL in a concentration of 2 to 20% (w / w), and at a pH of 6 to 8, a temperature of 30 to 40 ° C and a humidity of 60 to 80% Fermenting for 24 to 96 hours; Extracting the fermented lactic acid bacteria of the ginseng powder obtained in the above step with purified water or an organic solvent to obtain a ginseng fermented extract;

d) separately mixing 10 to 50% by weight of water with water, adding water to the pottery, and autoclaving the pottery at 121 DEG C for 15 minutes to 1 hour; Coix Saccharomyces sp on obtained in Step, and most preferably Saccharomyces cerevisiae Or Saccharomyces boulardii yeast strains were inoculated at a concentration of 10 ⁶ to 10 ⁷ cells / mL in a concentration of 2 to 10% (w / w) and fermented for 24 to 96 hours at a pH of 6 to 8, a temperature of 25 to 35 ° C and a humidity of 60 to 80% ; Extracting the yeast fermented product of Yulmu obtained in the above step with purified water or an organic solvent to obtain an extract of Yulmu;

e) washing the surface of the potato separately, followed by wet grinding the shell, flesh and seed parts using a homogenizer; The pulverized potato obtained in the above step is added with a Saccharomyces sp. Strain, most preferably Saccharomyces cerevisiae Or Saccharomyces boulardii yeast strain at a concentration of 10 ⁶ to 10 ⁷ cells / mL and incubated for 24 to 96 hours at a pH of 6 to 8, a temperature of 25 to 30 ° C and a humidity of 60 to 80% ; Extracting the yeast fermented product of the potato obtained in the above step with purified water or an organic solvent to obtain a potato fermented extract;

Evaluation of the skin moisturizing and whitening effect of the cosmetic composition with the ratio of 1: 1: 1: 1: 1 by weight of the fermented extract of the five raw materials of soybean, rice, ginseng, yulmu and potato obtained in the above a) to e) .

The fermented extract of five kinds of raw materials such as soybean, rice, ginseng, yulmu, and potato has excellent skin whitening and moisturizing effect.

FIG. 1 is a graph showing the moisturizing effect of the fermentation extract of the 5 kinds of raw materials through the measurement of the water content using the electric capacity according to the present invention.
FIG. 2 is a graph showing the moisturizing effect of the fermentation extract of the 5 kinds of raw materials through the measurement of the moisture content of the hard skin according to the present invention.
FIG. 2 is a graph showing the whitening effect of the fermentation extract of the five raw materials through the melanin formation inhibitory effect according to the present invention.
FIG. 3 is a graph showing the whitening effect of the fermentation extract of the five raw materials through the tyrosinase-inhibiting activity according to the present invention.

The present invention provides a fermented extract of five kinds of raw materials such as soybean, rice, ginseng, yulmu, and potato having excellent skin whitening and moisturizing effect.

According to the present invention, the lactic acid bacteria which can be used for the fermentation of soybean, rice and ginseng are preferably Lactobacillus strain, Lactobacillus casei , Lactobacillus plantarum Or Lactobacillus brevis .

Further, according to the present invention to a yeast that can be used for fermentation of the Coix and potatoes is preferably and most preferably in the Saccharomyces strain is Saccharomyces cerevisiae or Saccharomyces It is boulardii .

The cosmetic composition containing the fermented extract of the five kinds of raw materials such as soybean, rice, ginseng, yulmu, and potato, which is produced according to the present invention, as an active ingredient can be prepared in any formulations conventionally produced in the art, Lotion, cream, essence, and the like.

EXAMPLES The present invention will be illustrated in more detail with reference to the following specific examples, experimental examples, comparative examples and preparation examples. However, the following examples, experimental examples, comparative examples and preparative examples are for illustrating the present invention, Are not intended to be limiting.

Example 1. Preparation of fermented soybean extract of the present invention

The fermented soybean extract used in the present invention was prepared as follows. First, 10 to 50% by weight of soybeans were mixed with water, washed with water, filled to 1/3 level with the heat-sterilized pottery, and autoclaved at 121 占 폚 for 15 minutes to 1 hour. To the press-sterilized soybeans were added Lactobacillus casei , Lactobacillus plantarum Or Lactobacillus brevis was inoculated at a concentration of 10 ⁶ to 10 ⁷ cells / mL in a concentration of 2 to 10% (w / w), cultured for 24 to 96 hours at a pH of 6 to 8 at a temperature of 30 to 40 ° C and a humidity of 60 to 80% Respectively. After the fermentation as described above, the extract was extracted with a solvent such as purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butylene glycol or hexane.

Example 2. Preparation of fermented rice extract of the present invention

The fermented rice extract of the present invention was prepared as follows. First, 10 to 50% by weight of rice was mixed with water, washed with water, filled with 1/3 of the heat-sterilized pottery, and autoclaved at 121 占 폚 for 15 minutes to 1 hour. To the pressurized sterilized rice, Lactobacillus casei , Lactobacillus plantarum Or Lactobacillus brevis was inoculated at a concentration of 10 ⁶ to 10 ⁷ cells / mL in a concentration of 2 to 10% (w / w) and cultured for 24 to 96 hours at a pH of 6 to 8 at a temperature of 35 to 45 ° C and a humidity of 60 to 80% Respectively. After the fermentation as described above, the extract was extracted with a solvent such as purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butylene glycol or hexane.

Example 3. Preparation of fermented ginseng extract of the present invention

The fermented ginseng of the present invention was prepared as follows. First, 10 to 50% by weight of ginseng was mixed with water, washed with water, filled with 1/3 of the heat-sterilized pottery, and autoclaved at 121 DEG C for 15 minutes to 1 hour. The pressure-sterilized ginseng was treated with Lactobacillus casei , Lactobacillus plantarum Or Lactobacillus brevis was inoculated at 2 to 20% (w / w) at a concentration of 10 ⁶ to 10 ⁷ cells / mL and cultured for 24 to 96 hours at a pH of 6 to 8 at a temperature of 30 to 40 ° C and a humidity of 60 to 80% Respectively. After the fermentation as described above, the extract was extracted with a solvent such as purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butylene glycol or hexane.

Example 4. Preparation of fermented yulmu extract of the present invention

The fermentation broth of the present invention was prepared as follows. First, 10 to 50% by weight of yulmu were mixed with water, washed, filled with 1/3 of the heat-sterilized pottery, and autoclaved at 121 캜 for 15 minutes to 1 hour. The autoclaved Saccharomyces cerevisiae or Saccharomyce boulardii strain was inoculated with 2 to 10% (w / w) at a concentration of 10 ⁶ to 10 ⁷ cells / mL and cultured for 24 to 96 hours at a pH of 6 to 8 at a temperature of 25 to 35 ° C and a humidity of 60 to 80% . After the fermentation as described above, the extract was extracted with a solvent such as purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butylene glycol or hexane.

Example 5. Preparation of fermented potato extract of the present invention

The fermenting potato of the present invention was prepared as follows. First, 10 to 50% by weight of potatoes were mixed with water, filled with water at a level of 1/3 of the heat-sterilized pottery, and autoclaved at 121 DEG C for 15 minutes to 1 hour. Saccharomyces cerevisiae or < RTI ID = 0.0 > Saccharomyce boulardii was inoculated with 2 ~ 10% (w / w) at a concentration of 10 ⁶ to 10 ⁷ cells / mL and cultured for 24 ~ 96 hours at a pH of 6 ~ 8 at a temperature of 25 ~ 35 ℃ and a humidity of 60 ~ 80%. After the fermentation as described above, the extract was extracted with a solvent such as purified water, methanol, ethanol, glycerin, ethyl acetate, butylene glycol, propylene glycol, dichloromethane, chloroform, ethyl ether, butylene glycol or hexane.

Example 6. Manufacture of 5 kinds of fermented food raw materials

The fermented extracts of the five kinds of food materials obtained according to Examples 1 to 4 were mixed at the same weight ratio (1: 1: 1: 1: 1) and stored in a refrigerated state at 4 ° C and used as a test material.

Experimental Example 1 Measurement of moisture content by capacitance

In order to measure the skin moisture content of the microorganism fermented extract of the five kinds of food raw materials such as soybean, rice, ginseng, yulmu, and potatoes obtained in Example 6 of the present invention, the electrical characteristics of the stratum corneum Respectively. For this purpose, a healthy subject (n = 6, aged 28 to 40 years, average 34 years old) was selected and cosmetics containing 10% fermented extract were applied to the whole area (absorbed in 2 cm x 2 cm area for 5 minutes) And transepidermal water loss (TEWL) were measured. The moisture content was measured using Skin-O-mat (Cosmomed, Germany) and the moisture evaporation was measured with a Tewameter.

As a result, as shown in FIG. 1, the fermented extract of the present invention exhibited about 10% better moisture than the control at 1 hour, and showed a higher moisture-holding power than that of the control at 2 hours.

As can be seen from FIG. 2, the TEWL measurement showed that the moisture content of the cream containing 10% of the fermented extract of the present invention was lower than that of the cream not containing the cream.

Experimental Example 2 Measurement of whitening effect by inhibition of formation of melanin

Melanin formation inhibition experiments were conducted to determine the whitening effect of microbial fermentation extracts of five kinds of food raw materials such as soybean, rice, ginseng, yulmu and potatoes of the present invention obtained in Example 6 above. For this, murine melanoma (B-16 F1) cells FBS is in the DMEM medium is 6-well palte cells after 37 ℃, 5% CO ₂ incubator inoculated with 1x10 ⁵ concentration per well to be attached to at least about 80% Lt; / RTI > After the culture, the medium was removed, and the medium was replaced with a medium diluted to the appropriate concentration , followed by incubation at 37 ° C in a 5% CO 2 incubator. The medium was removed again, washed with PBS, and trypsinized to recover the cells. The recovered cells were centrifuged at 5,000 to 10,000 rpm for 10 minutes, and the supernatant was removed to obtain a pellet. The pellet obtained in the above step was dried at 60 ° C., and cell lysis buffer of 100 μl of 1 M sodium hydroxide solution containing 10% DMSO was added. Intracellular melanin was obtained in a constant temperature water bath at 60 ° C. and absorbance was measured at 405 nm using a microplate meter Melanin content was measured.

As shown in FIG. 3, the fermented microbial fermentation broth of soybean, rice, ginseng, yulmu, potato and the like of the present invention was reduced compared to the control, and about 15% Melanin formation inhibitory effect.

Experimental Example 3. Measurement of whitening effect through inhibition activity of tyrosinase

In order to measure the whitening effect of the microorganism fermentation extracts of the five kinds of food raw materials such as soybean, rice, ginseng, yulmu, and potatoes obtained in Example 6, the tyrosinase inhibitory activity test was measured using Tomita's method Respectively. For this, 50 μl of a 0.1 M phosphate buffer (pH 6.5), 50 μl of 0.05 M phosphate buffer (pH 6.5), 50 μL of mushroom tyrosinase (2,000 U / mL, Sigma Aldrich, USA) 0.2 mL of 1.5 mM Ltyrosine (Acros, USA), and 0.1 mL of 0.13 mL of the fermentation extract of 5 kinds of raw materials were mixed to prepare a reaction solution. The reaction solution was added to a 1.5 mL microtube, For 10 minutes. After the reaction, the enzyme reaction was stopped for 5 minutes on ice, and the absorbance was measured at 470 nm using a microplate reader. As a control, 0.1 mL of phosphate buffered saline was added to the reaction solution instead of the fermentation extract of the 5 kinds of raw materials. The tyrosinase activity inhibition rate was calculated by the following formula (1).

As shown in FIG. 4, the tyrosinase inhibitory activity was 73% at a concentration of 100%.

Comparative Example 1 Comparison of Effects of Five Fermented Food Raw Materials of the Present Invention

The microbial fermentation extract (experimental group) of five kinds of food raw materials such as the present invention soybean, rice, ginseng, yulmu, potato and the like obtained by the method of Example 1 and the base cream (control 1) without added fermentation extract, rice fermented extract (Control group 2), ginseng fermentation extract (control group 3), Yulmu fermentation extract (control group 4), potato fermentation extract (control group 5) and soybean fermentation extract (control group 6) Comparative Experiments were carried out in the same manner as Experimental Examples 1 and 2. Moisture content was measured 1 hour after application and moisture evaporation was measured after 4 hours. In addition, melanin content was measured when added at a concentration of 1% (v / v).

As a result of the experiment, it was confirmed that the five kinds of fermented food raw material extracts (experimental group) of soybean, rice, ginseng, yulmu and potato according to the present invention had significantly superior effects to the control groups 1 to 5, respectively.

Skin moisture content (%) Moisture Evaporation (%) Melanin content (%) Experimental group 122.7 82.9 80.5 Control 1 100.0 100.0 100.0 Control group 2 104.5 94.1 85.1 Control group 3 109.1 91.2 90.2 Control group 4 110.9 93.5 92.7 Control group 5 111.8 92.9 91 Control group 6 117.3 88.2 96.2

Hereinafter, various cosmetic formulations preferable for use of the present invention are disclosed, but it goes without saying that the scope of the present invention is not limited to the disclosed formulations.

Production Example 1 toilet water

The skin lotion containing five types of fermented food raw materials such as soybean, rice, ginseng, yulmu and potatoes of the present invention obtained in Example 1 was prepared as shown in Table 2 below.

Raw material Raw material Content (% by weight) One The fermented extract of the present invention 10.0 2 glycerin 3.0 3 Butylene glycol 2.0 4 Propylene glycol 2.0 5 Polyoxyethylene hardened castor oil 1.0 6 ethanol 10.0 7 Triethanolamine 0.1 8 antiseptic a very small amount 9 Pigment a very small amount 10 Spices a very small amount 11 Purified water Balance

Production Example 2 Lotion

The lotion containing the fermentation extracts of the five food raw materials such as soybean, rice, ginseng, yulmu and potatoes of the present invention obtained in Example 1 was prepared as shown in Table 3 below.

Raw material Raw material Content (% by weight) One The fermented extract of the present invention 10.0 2 Wax 1.0 3 Polysorbate 60 1.5 4 Sorbitan sesquioleate 0.5 5 Liquid paraffin 10.0 6 Sorbidestalate 1.0 7 Chin type mono-stearic acid glycerin 0.5 8 Stearic acid 1.5 9 Glyceryl stearate / FG-400 stearate 1.0 10 Propylene glycol 3.0 11 Carboxy polymer 0.1 12 Triethanolamine 0.2 13 antiseptic a very small amount 14 Pigment a very small amount 15 Spices a very small amount 16 Purified water Balance

Production Example 3 cream

The cream containing 5 types of fermented food raw materials such as soybean, rice, ginseng, yulmu, and potato of the present invention obtained in Example 1 was prepared as shown in Table 4 below.

content Raw material Content (% by weight) One The fermented extract of the present invention 10.0 2 Stearic acid 2.0 3 Cetyl alcohol 2.0 4 Glyceryl monostearate 2.0 5 Polyoxyethylene sorbitan monostearate 0.5 6 Sorbitan sesquioleate 0.5 7 Glyceryl monostearate / glyceryl stearate / polyoxyethylene stearate 1.0 8 Wax 1.0 9 Liquid paraffin 4.0 10 Squalane 4.0 11 Caprylic / capric triglyceride 4.0 12 Carboxyvinyl polymer 0.3 13 Butylene glycol 5.0 14 glycerin 3.0 15 Triethanolamine 0.5 16 Purified water Balance

Production Example 4 Essence manufacturing

The essences containing the fermentation extracts of the five raw materials such as the present invention soybean, rice, ginseng, yulmu, and potatoes obtained in Example 1 were prepared as shown in Table 5 below.

content Raw material Content (% by weight) One The fermented extract of the present invention 10.0 2 Sitosterol 1.7 3 Polyglyceryl 2-oleate 1.5 4 Ceramide 0.7 5 Steareth-4 1.2 6 cholesterol 1.5 7 Dicetyl phosphate 0.4 8 Concentrated glycerin 5.0 9 Macadamia oil 15.0 10 Carboxyvinyl polymer 0.2 11 Xanthan gum 0.2 12 antiseptic a very small amount 13 Spices a very small amount 14 젱 젱 Balance

As described above, the five kinds of fermented food raw materials such as beans, rice, ginseng, yulmu, and potatoes of the present invention increase skin moisture content, inhibit melanin formation, inhibit tyrosinase inhibitory activity, It is a very useful invention in the cosmetic industry because it has excellent effect.

Claims (4)

a) mixing soybeans with water, washing them with water, and autoclaving them in a pottery; Fermenting the soybeans obtained in the above step by inoculating the lactic acid bacteria; Extracting the fermented product obtained in the above step with purified water or an organic solvent;
b) mixing rice with water, washing the rice with water and then autoclaving the rice; Inoculating and fermenting the rice obtained in the above step with lactic acid bacteria; Extracting the fermented product obtained in the above step with purified water or an organic solvent;
c) grinding the surface of ginseng using a grinder after washing; Inoculating and fermenting the ginseng obtained in the above step with the lactic acid bacteria; Extracting the fermented product obtained in the above step with purified water or an organic solvent;
d) pressurizing sterilization in pottery after washing with water by mixing water; Inoculating and fermenting yeast strain obtained in the above step with yeast strains; Extracting the fermented product obtained in the above step with purified water or an organic solvent;
e) washing the surface of the potato, wet crushing the shell, flesh and seed parts using a homogenizer; Inoculating and fermenting the yeast strain of the potato obtained in the above step; In the step of extracting the fermentation product obtained in the above step with purified water or an organic solvent,
The pressurized sterilization is carried out at 121 ° C for 15 minutes to 1 hour, and the lactic acid bacteria is selected from Lactobacillus casei, Lactobacillus plantarum or Lactobacillus brevis, and the yeast strain is selected from Saccharomyces cerevisiae or Saccharomyces boulardi Wherein the 5 kinds of the fermented food material microorganism extracts are mixed at a weight ratio of 1: 1: 1: 1: 1. A fermented microbial extract prepared according to the method of claim 1. A whitening functional cosmetic composition characterized by containing the microbial fermentation extract of claim 2 as an active ingredient The cosmetic composition according to claim 3, wherein the cosmetic composition is any one selected from the group consisting of lotion, lotion, cream and essence.

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