KR101926068B1 - A Hair Dye that improves the smell by containing green bean extract or powder - Google Patents

Abstract

The present invention relates to a hair dye having improved antioxidative activity, hair growth ability, and anti-inflammatory function using a green bean and improving the base wool specific to the hair dye to improve the staining and post staining.
In our life and general experience, green beans and roasted coffee are widely distinguished from each other in terms of appearance and usability, and we have used powdered roasted coffee powder or its residue to remove odors, but we found examples that use green beans No, especially when the functional properties of hair follicles are increased by using hair follicles.

Description

[0001] The present invention relates to a hair dye containing a green bean extract or a bean powder,

The present invention relates to a hair dye having improved antioxidative activity, hair growth ability, anti-inflammatory function and the like and also improving the base wool specific to the hair dye using a green bean, which is a coffee berry, .

In our life or general experience, coffee made from roasted green beans (meaning "coffee roasted with coffee beans" means "roasted coffee"), but in the present invention, Roasted coffee "is used for easy discrimination with green beans) is widely distinguished in terms of appearance and usage, and conventionally roasted coffee powder and its residue have been utilized for deodorization, One example can not be found, especially when the hair growth is utilized in the hair dye to increase the functionality can not be found even more.

According to a report by the Ministry of Food, Agriculture, Forestry and Livestock, and the Korea Food & Drug Administration, Korea's domestic coffee consumption per capita is about 12.2 per week. As the coffee consumption of Koreans increased, domestic coffee production increased 63% from 440,000 tons in 2009 to 650,000 tons in 2013, and its production amounted to 1.66 trillion won, a 92% increase . In 2014, Euromonitor surveyed coffee consumption in 80 countries around the world. As a result, Korea imported 111,196 tons of beans in 2013, an average of about 17% per year.

Such coffee has been widely used in the cosmetics field, but until now, it has been used as a concept for fragrance or using a specific ingredient such as polyphenol in coffee, and occasionally a product using powder as a scrub was introduced. However, for the purpose of deodorization of hair dye, coffee extracts and products that directly use green beans have not been developed.

For example, " a hair dye composition using natural materials (Korean Patent Registration No. 10-1058752) " relates to improving the dyeing power by adding natural materials such as hemp, wheat flour and coffee powder to a hair dye, (Korean Patent Registration No. 10-1661511) ", which relates to hair coloring and hair protection by using coffee milk, and to a method of " (Korean Patent Registration No. 10-1045310) ", the content of polyphenols, flavonoids, reducing sugars and the like, which are effective ingredients, is increased by fermentation with lactic acid bacteria, thereby preventing skin aging and improving wrinkles It is about to have.

These inventions basically utilize coffee that is familiar to us, but in the present invention, soybean which was not considered in the past was used to solve the unpleasantness of the hair dye which is felt in the alkali agent and dye such as ammonia and myei.

It is an object of the present invention to develop a formulation that has been improved remarkably by adding unpleasant odor such as ammonia (Ammonia), Ethanolamine, and dye, which are the cause of base smell contained in hair dye, I have a suggestion.

In addition, the present invention aims at enhancing the hair proliferation and other functionalities of hair dyes by utilizing green beans.

In order to achieve the above object, the present invention provides a hair dye containing an extract made by breaking the green bean into powder or hot water extraction.

A certain amount of the soybean powder (powder) or the extract thus prepared is added to produce a hair dye.

For reference, the hair dye is divided into two products, one containing the dye and the other containing the oxidizing agent. The green bean powder or the extract may be contained in either one or two of the two formulations, Is more preferable.

In addition, the coffee extract added to the hair dye can be either powdery or liquid, and it is more effective to use the two.

It is more preferable to extract the green bean extract of the present invention by ultrasonic waves.

The hair dye containing the green bean ingredient provided by the present invention remarkably improves the unpleasant odor inherent to the hair dye after dyeing, and remarkably reduces the unpleasant odor remaining in the hair after dyeing. In addition, the content of green bean extract did not increase the coloring power of the dyeing, but the users were satisfied with the dyeing ability and the water dropout after dyeing without inhibiting the coloring or coloring.

In addition, as a result of the test, the antioxidant and anti-inflammatory effect as well as the moisturizing effect and the hair growth effect are expected to be expected to reduce the scalp trouble during dyeing.

As a result, it was found that the hair dye containing the soybean extract reduces the unpleasant odor of the hair dye without adversely affecting the salt hair strength, and can alleviate the scalp irritation, antioxidation and moisturizing effect.

Hereinafter, the coffee will be explained with reference to the related description.

[coffee]

Coffee is called 'coffee' in English and 'coffea' in botany. It is a beverage which is roasted green bean produced from coffee tree for a certain period of time, finely grinds it, and extracts its ingredient by using water. Coffee originating in Ethiopia's "caffa" originated in Arabic, a region where coffee trees are wild. 'caffa' is called 'keweh' in Greek, 'gahwa' in Arabia, 'coffee' in Turkey, 'cafe' in Europe and 'Arabian wine' in England. Sir Henry Blant, a coffee lover around 1650, I got my current name.

[Coffee tree]

Worldwide, coffee is produced in the tropical and sub-tropical regions between 25 ° and 25 ° N, called the Coffee Belt or Coffee Zone.

Coffee usually grows up to about 10m, but most coffee farms grow only about 3m for easy cultivation and harvesting. Coffee trees bloom about two years after they are planted, and after about three years they produce red or yellow berries (Cherry). In the case of coffee beans, the seeds that have been peeled from the outer skin, pulp, intestine, and skin are called green beans. There are many species of this species, but Arabica and Robusta are the main commercial cultivars now, accounting for 95% of all varieties.

Arabica coffee is produced in intermediate and middle class in Latin America (Brazil, Colombia, Guatemala, Jamaica, etc.) and Middle East and Africa (Ethiopia, Yemen, Tanzania and Kenya) Industry is lagging behind. Robusta coffee is produced mostly in the Asia-Pacific region and Indonesia (India and Vietnam), and there are items that produce small amounts of arabica coffee and are recognized as top-class coffee.

fig. 1. Coffee picture

[Process of making coffee]

There are two methods of harvesting coffee: Unwashed and Washed.

The dry method is to wait until the fruit turns black in the coffee tree and then harvest the ripe fruit into the outer skin and the inner skin and then to dry it in the sun for about 20 days. This method has the advantage of obtaining a product rich in flavor and fragrance of the original coffee, though it is highly likely that foreign substances are mixed. Brazilian coffee and Ethiopian coffee are typical.

The wet method is a method of picking up ripe fruit by hand and dipping it in water. Usually, the fruit settled in water is peeled off from the machine, which can be fermented for 3 to 4 days to remove sticky mucus. The fermented beans usually contain about 50% moisture, which should be dried for 2-3 weeks and lowered to around 15%. Wet method is difficult to find foreign matter because each fruit is selected by each stage, but the time of exposure to sun is longer than that of dry method, so the quality of bean is likely to lower. If the middle line of the roasted bean is dark brown, it can be classified into dry type and white type can be classified into wet type. The grinded beans are finely grinded and then extracted into hot water and eaten, and a cup of coffee is completed.

[fig. 2. Structure of Coffee Fruit]

[Coffee ingredient and efficacy]

Coffee beans are also called Green Coffee Beans and consist of various ingredients. The most important components are polysaccharides, lipids, organic amino acids, proteins, minerals, and caffeine. Generally, the content of these components is 37 to 55% of polysaccharides, 11 to 13% of lipids, 11 to 16% of organic amino acids, and 4 to 5% of proteins, although it varies slightly depending on the kind of green beans (Arabica, Robusta, , 3 ~ 5% of minerals, 2% of fatty acids, 1% of chlorogenic acid, trigonellin and caffeine respectively.

The polysaccharide, which occupies the largest proportion among the ingredients of green bean, acts like caramelized coffee when it is heated, as well as sugar and glucose, and produces a fragrance and a rich flavor. In addition, lipids (fat), organic amino acids, and proteins are also a major component of coffee's distinctive flavor, especially espresso coffee that adds a body sensation (body).

Caffeine, a kind of alkaloid, is the most important ingredient that determines the characteristics of coffee. The proportion occupied in green beans is 0.8-1.5% in Arabica coffee and 1.6-2.5% in Robusta species, which is only a small fraction of 1%, but it has a medicinal effect such as excitement, arousal, diuretic, It is a colorless, odorless white crystal, and when you drink an appropriate amount, physiological effect is shown to the nervous system such as refreshing stimulation and improved mood. In addition, the cerebrum and cardiac activity is promoted to diuretic (diuretic).

Caffeine is well soluble in water and is generally known to be released after 24 hours after being absorbed into our bodies. Recently, researchers have reported that caffeine inhibits the activity and metastasis of brain cancer.

The unique bitter taste of coffee originates from tannins, usually 35%. Tannins are usually lower in content and more in content. When the roasted or overdosed roasted or mooned, the amount of leaching increases and the bitter taste becomes stronger. When the leaching time is longer, the tannin is decomposed and the pyrogallol component is produced, and the flavor and taste are lowered and the thick and tangy taste is increased. It drops rapidly.

The fragrance ingredient is volatile in the caffeolol and ether component which occurs in the roasting of green beans, and disappears in about 2 weeks after grinding. As the beans are thinly roasted, the pyrolysis is less and the features are better, but the burden on them is big. To reduce the burden of stomach, coffee should be roasted properly. Drinking it with milk added here can alleviate some of the irritation.

Poly-pennol is antioxidant and antioxidant, and is used in food and medicine. It has anti-aging properties and ability to decompose fat.

Chlorogenic acid has anticancer effect and atherosclerosis inhibiting effect and the stronger the coffee roasting, the lower the content.

Niacin is known to have a diet effect that increases calorie consumption in the body and produces a bitter taste due to the demanding brown substance caused by roasting coffee.

Unsaturated fatty acids contained in coffee have a deteriorated coffee taste when combined with oxygen. As coffee beans are roasted, fine holes are formed in the coffee tissue, and when they enter the air, oxidation occurs quickly.

Fat in coffee is related to the aroma of coffee beans, and the fat content of roasted coffee beans is about 13%.

The invention will now be described with reference to examples.

[Preparation of Test Substance]

The coffee used for the test was coffee of Colombian Arabica, both green beans and roasted beans, and the raw material content was 10%.

The extraction process uses water or a mixture of water and butylene glycol. The extraction method can be performed by high temperature extraction or ultrasonic extraction.

The following test materials were prepared by adding 10% of raw material (green beans or roasting beans) to a solvent of "water 60% / BG 40%", sonicating and filtering the sample.

[① DPPH On the offensive  Antioxidant activity by

<Test Method>

Skin aging processes by active oxygen include lipid peroxidation, protein oxidation, DNA oxidation, melanogenesis, cleavage of connective tissue and abnormal cross-linking. These reactions are almost always radical reactions and involve autoxidation processes. Antioxidants are responsible for blocking the autoxidation reaction in vivo. The ability to give electrons, that is, the stronger the reducing power, the stronger the antioxidant. 1,1-diphenyl-2picrylhydrazyl radical (DPPH) is a reagent that can measure the reducing power of antioxidants. DPPH exists as a radical of the nitrogen-centered stabilized structure in the compound. The maximum absorption at 517 nm is shown, and absorption reduces at 517 nm. To 0.5 ml of 0.2 mM DPPH methanol solution, 1 ml of various concentrations of the sample solution is added, mixed and reacted at room temperature for 30 minutes, and the decrease in absorbance is measured at 517 nm. The magnitude of the reducing power of the sample is the scavenging activity (SC ₅₀ ) expressed as the concentration of the sample required to reduce the concentration of DPPH by 50%.

<Test Results>

The results showed that the extracts of soybean sprouts showed excellent DPPH elimination ability even at a low concentration and that the roasted coffee extract had less effect than the raw soybean extract but the DPPH scavenging ability was dose - .

[2] Water content measurement using electric capacity [

<Test Method>

In general, the degree of hydration of the stratum corneum, that is, the evaluation method referred to as the skin moisture content, is mainly evaluated using the electrical characteristics of the stratum corneum. The most widely used method of evaluating the water content is by capacitance. Healthy subjects (n-6, ages 28-35) were selected to apply the cosmetics to the whole area (absorbed in a 2 cm x 2 cm area for 5 minutes) and to evaluate changes in capacitance over time.

In this experiment, the skin's capacitance was measured using a skin-o-mat moisture meter (Cosmomed, Germany). All experiments were conducted in a controlled temperature and humidity environment.

<Test Results>

The results of water content analysis showed that there was no difference in water retentivity between soybean extract and roasted coffee extract. However, roasted coffee extract showed increased moisture retention compared to control.

[③ Hair proliferation ability  exam_ MTT  Assay]

<Test Method>

The MTT assay changes to a pigment by the dehydrogenase action of the mitochondria, which are active only in living cells. As the number of viable cells increases, the activity of the mitochondrial dehydrogenase in the sample increases, and since this enzyme activity leads to an increase in the production of formazan pigment, there is a linear correlation with the number of cells having metabolic activity in formazan pigment and medium Relationship. Therefore, it is generally used because it can relatively easily perform studies on cell proliferation and toxicity. The yellow soluble tetrazolium MTT is reduced to a purple insoluble formazan crystal (formazan crystal) by the action of mitochondrial dehydrogenase. This is dissolved in DMSO and absorbance is measured at a wavelength of 570 nm. In this experiment, human dermal papilla cells were cultured with various concentrations of extracts and MTT assay was performed.

<Test Results>

The result of measurement of proliferation ability of dermal papilla cells showed that there was almost no effect in roasted coffee extract. However, in soybean extract, the growth of dermal papilla cells was stimulated in a concentration-dependent manner, thus showing hair proliferation effect.

[4] Intracellular Oxidative stress Inhibition  Test_Intracellular ROS  detection]

<Test Method>

Energy production in cells is accompanied by the production of reactive oxygen species (ROS), a byproduct of mitochondrial respiration, which causes damage to proteins, fats and nucleic acids. In order to protect the cell itself from such damage, the defense system works in the cell. However, when the balance between the production of free radicals and the antioxidant system is broken, oxidative stress acts on the cell, which is a major cause of various diseases and cancers of the body including aging. do. Therefore, in order to develop an antioxidant using a skin-friendly and stable plant as a raw material, the amount of active oxygen formed in the cell is measured to evaluate the antioxidant ability of the extract.

DCFH-DA is a nonpolar molecule that can easily enter into cells and is separated by the intracellular esterase into DCFH, a nonpolar polar molecule, as a typical evaluation method of fluorimetric assay using DCFH-DA (2 ', 7'-dichlorofluorescin-diacetate) And then converted to fluorescent DCF (2 ', 7'-dichlorofluorescine) by the active oxygen in the cell, which is measured with a fluorometer.

<Test Results>

The results showed that roasted coffee had no inhibitory effect on free radicals, but soybean extract showed significant inhibitory effect and inhibitory effect on oxidative stress in cells.

[5] Anti-inflammatory test _ NO synthesis in macrophages Low performance  Measure]

<Test Method>

Various inflammatory mediators are involved in the pathogenesis of inflammation, and the causes of the disease vary. Treatment of macrophages with LPS (lipopolysaccharide), known as endotoxin, increases NO biosynthesis by inducible NOS (iNOS) expression and induces an inflammatory response. NO is a pathological secondary signaling substance secreted by many cells, regulates the activity of COX and acts synergistically to the inflammatory response. By measuring NO produced by LPS induced by NOS in Raw264.7 cells, the inhibitory effect of the extract on inflammation can be determined.

<Test Results>

As a result of the anti - inflammatory effects, inhibition of NO production was dose - dependent in both the green beans extract and the roasted coffee extract.

[⑥ Deodorant effect  exam]

<Test Method>

First, the effective amount of deodorization of each coffee extract was determined, and then the efficacy of each extract was compared with the effective concentration. Each test was carried out by sensory test. The panel was selected by 20 persons and the results were rounded off to the second decimal place and expressed as an average value. The score was 1 ~ 5, and the higher the deodorizing effect, the higher the value. The deodorizing effect was confirmed when the score was 4 or more for more reliable deodorization.

In the comparison experiment between the extracts, the content was slightly higher than that of the deodorant effect, and the extracts were 0.5% and 2.0%, respectively.

<Test Results>

The results of the effective concentration test showed that the extract of rosemary extract showed the effect from the lowest concentration, but the roasted extract also showed effect from the similar concentration of 0.3%, indicating that the extract had lower effect than the powder. The roasted coffee powder showed deodorant effect from 1.2%, which is similar to that of coffee grounds.

The results of the comparative experiments of each extract showed that the deodorizing effect of the soybean extract was superior to that of the powdered soybean powder when the score of the comparative sample was fixed at 0, It did not appear.

The deodorizing effect of ammonia was measured by GC analysis. The test conditions were as follows: 5 ml of green bean extract was added to a 1 L container, and when ammonia gas was injected, The results showed that the deodorizing effect was 99% or more as shown below.

[⑦ Salt strength  And dyeing Dripping  exam]

<Test Method>

The test for saltiness and dripping was carried out to increase the hindrance of hair penetration during dyeing due to the coffee powder, and the hair band was used. After dyeing, the degree of penetration was low, so that water splashing could be severe. The amount of hair dripping after 5 shampooing and after 10 shampooing was checked, and the amount of coffee powder used for dyeing and dripping was 2% each. (It is judged as the same powder as roasted green bean, and the effect on salt strength is not tested separately.)

<Test Results>

The effect of the coffee powder on the dyeing was found to be positive, unlike the result of the salt strength test. Although the color strength was not improved greatly, the salt strength was superior to the base without the coffee powder, and the best coloring power was obtained in the sample using the coffee powder before extraction than the coffee grounds.

The hair dripping test showed better dye retention than the sample containing no coffee powder after shampooing 5 times and shampooing after 10 times compared to the first time. As with the coloring power, "roasted coffee extract", "coffee grounds" and "non-containing base" appeared in order.

The results of the above tests show that when coffee extracts (liquid and powder with soybean extract and roasted coffee extract) are contained in the hair dye, it is possible to effectively remove the unpleasant odor inherent to the hair dye after the treatment and after the treatment, It is possible to reduce the sense of rejection.

In addition, it has excellent antioxidant and anti-inflammatory effect and has a moisturizing effect, which is effective for irritation and troubles in the scalp and has a good effect on the scalp and hair moisturizing. In addition, the soybean extract promotes the growth of the papillary cells, Prevention and hair growth effect can be expected.

Despite these effects, it is possible to expect the effect of dyeing and the improvement of water drop by improving the coloring power without giving a bad smell to the dyeing power which is the original purpose of the hair dyeing agent.

As a result, it is believed that the above effects of soybean paste other than roasted coffee have been verified by the present invention.

Claims (3)

Oxidative hair growth agent for hair proliferation and production containing green beans. The method according to claim 1,
An oxidative hair dye for hair proliferation and elimination containing green bean extract or bean powder. 3. The method of claim 2,
Wherein the soybean extract is extracted with ultrasonic waves.