KR102141191B1 - Manufacturing method for cereal pack - Google Patents

Abstract

The present invention relates to a method of manufacturing a grain pack, and more particularly, to a method of manufacturing a cosmetic pack using peanuts, sesame seeds, soybeans and perilla.
The method of manufacturing a grain pack according to the present invention includes: a first step of preparing sesame seeds, perilla seeds, soybeans, and peanuts; a second step of steaming the sesame seeds, perilla seeds, soybeans, and peanuts prepared through the first step; The third step of cooling perilla, soybean, and peanut, the third step of pulverizing for cooling the sesame, perilla, soybean, and peanut cooled through the third step, the sesame powder powdered through the fourth step , A fifth step of forming a mixture by mixing perilla, soybean, and peanut; a sixth step of preparing a grain pack by adding glycerin, purified water, hexanediol, and lemon oil to the mixture; a seventh step of packing the grain pack into sticks It consists of steps.
The method of manufacturing a grain pack according to the present invention prevents oxidation of peanut powder and has an effect of producing a cosmetic pack having excellent antioxidant and whitening effects.

Description

Grain pack manufacturing method {Manufacturing method for cereal pack}

The present invention relates to a method of manufacturing a grain pack, and more particularly, to a method of manufacturing a cosmetic pack using peanuts, sesame seeds, soybeans, and perilla seeds.

In general, cosmetic packs using various grains have been made, but cosmetic packs prepared by mixing peanuts, sesame seeds, soybeans and perilla seeds have not been developed.

Beauty packs made using peanuts, sesame seeds, soybeans, and perilla seeds are rich in vitamin E and rich in antioxidants such as lecithin, so they have excellent anti-aging effects and can be expected to have a whitening effect.

However, materials such as peanuts have a characteristic that oxidation occurs quickly, so there is a problem in that it is not easy to manufacture a general cosmetic pack.

In this regard, looking at the prior art,'the method of manufacturing grain flour for skin beauty' is disclosed in Korean Patent Registration No. 10-0481003, which has a problem that does not solve the above problems.

Republic of Korea Registered Patent No. 10-0481003 (2005.03.25)

Therefore, the present invention was devised to solve the problems of the prior art as described above, and aims to provide a cosmetic pack that prevents oxidation of peanut powder and has excellent antioxidant and whitening effects.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems to be solved by the invention not mentioned herein are those skilled in the art from the following description. Will be clearly understood.

The method of manufacturing a grain pack according to the present invention includes: a first step of preparing sesame seeds, perilla seeds, soybeans, and peanuts; a second step of steaming the sesame seeds, perilla seeds, soybeans, and peanuts prepared through the first step; The third step of cooling perilla, soybean, and peanut, and through the third step, the fourth step of pulverizing for cooling the sesame, perilla, soybean, and peanut, the sesame powder powdered through the fourth step , A fifth step of forming a mixture by mixing perilla, soybean, and peanut; a sixth step of preparing a grain pack by adding glycerin, purified water, hexanediol, and lemon oil to the mixture; a seventh step of packing the grain pack into sticks It consists of steps.

The method of manufacturing a grain pack according to the present invention has an effect of preventing oxidation of peanut powder and producing a cosmetic pack having excellent antioxidant and whitening effects.

1 is a flow chart of a method for manufacturing a grain pack according to the present invention.

The problems to be solved for the present invention as described above, the means for solving the problems, and specific details including the effects of the invention are included in the embodiments and drawings to be described below. Advantages and features of the present invention, and methods for achieving them will be clarified with reference to embodiments described below in detail together with the accompanying drawings.

The method of manufacturing a grain pack according to the present invention includes: a first step of preparing sesame seeds, perilla seeds, soybeans, and peanuts; a second step of steaming the sesame seeds, perilla seeds, soybeans, and peanuts prepared through the first step; The third step of cooling perilla, soybean, and peanut, and through the third step, the fourth step of pulverizing for cooling the sesame, perilla, soybean, and peanut, the sesame powder powdered through the fourth step , A fifth step of forming a mixture by mixing perilla, soybean, and peanut; a sixth step of preparing a grain pack by adding glycerin, purified water, hexanediol, and lemon oil to the mixture; a seventh step of packing the grain pack into sticks It consists of steps.

First, in the first step, sesame seeds, perilla seeds, soybeans, and peanuts are prepared.

The sesame, perilla, soybean, and peanuts are prepared as a cosmetic pack according to the present invention through crushing and mixing.

The sesame, perilla, soybean, and peanut may exhibit the following cosmetic effects when manufactured in a pack.

First, the sesame is rich in vitamin E, and plays a large role in antioxidant activity and skin aging prevention, and is rich in sesamemol, thereby suppressing black melanin production and thus exhibiting excellent whitening effect.

Next, the perilla is rich in vitamin E, in particular, contains a large amount of gamma-tocopherol components, thereby increasing the antioxidant effect of removing free radicals, and rich in luteolin, thereby suppressing the deposition of melanin pigments. It can have a whitening effect.

Next, the soybean means a general yellow bean, and a bean mainly used in Meju as a raw material in Korea.

The soybean is rich in potassium, can reduce edema, has a whitening effect, is rich in lecithin, enhances the skin moisturizing effect, is rich in anthocyanins, enhances antioxidant activity, contains isoflavones, and controls sebum. It can be, it has the effect of maintaining a smooth skin texture, it can exhibit an increase in skin elasticity due to the content of magnesium.

Next, the peanut is rich in unsaturated fatty acids such as linoleic acid and arachidonic acid, thereby increasing the absorption efficiency of vitamin E, increasing skin elasticity, and exhibiting excellent anti-aging effects.

Next, in the second step, the sesame, perilla, soybean, and peanut prepared through the first step are steamed.

In the second step, steaming the sesame, perilla, soybean, and peanuts using steam may be used in any way as long as the sesame, perilla, soybean, and peanuts can be steamed effectively.

In general, using the sesame, perilla, soybean and peanut, it is common to produce oil by applying heat through a roasting process and powdering it when preparing into a cosmetic pack.

However, by the above-mentioned method, when roasting the sesame, perilla, soybean and peanut, it has been recently researched that benzopyrene (a primary carcinogen) is generated, and that vitamins and other bioactive substances are largely lost due to high temperature. Is known.

Therefore, in the present invention, the sesame, perilla, soybean, and peanut were added to heat to expect a sterilizing effect, but it was configured to minimize the loss of vitamins and bioactive substances by high temperature and suppress the production of carcinogens.

Specifically, the peanuts are steamed at 65-70° C. for 38-42 minutes.

It is difficult to expect an effective sterilization effect when the peanut is steamed at a temperature of less than 65° C. for less than 38 minutes, and when the peanut exceeds 70° C. and steamed for more than 42 minutes, This is because the destruction of vitamins and bioactive substances in peanuts can begin.

Next, the sesame seeds are steamed at 65-70° C. for 28-32 minutes.

It is difficult to expect an effective sterilization effect when the sesame is steamed at a temperature of less than 65° C. for less than 28 minutes, and when the sesame exceeds 70° C. and steamed for more than 32 minutes, This is because the destruction of sesame vitamins and bioactive substances can begin.

Next, the perilla is steamed at 65 to 70°C for 28 to 32 minutes.

It is difficult to expect an effective sterilization effect when the perilla is steamed at a temperature of less than 65° C. for less than 28 minutes, and when the perilla is exceeded 70° C. and steamed for more than 32 minutes, This is because the destruction of perilla vitamins and bioactive substances can begin.

The soybeans are steamed at 65-70°C for 88-92 minutes.

This is, when steaming the soybean at a temperature of less than 65°C for less than 88 minutes, it is difficult to expect an effective sterilization effect, and when the soybean exceeds 70°C and steaming for more than 92 minutes, This is because the destruction of vitamins and bioactive substances in soybeans can begin.

In addition, as described above, when steaming sesame, perilla, soybean, and peanut, it has only a sterilizing effect and can prevent coarse grains of the materials, thereby maintaining coarse particles, thereby producing a pack through grinding in the following process. The scrub effect can also be expected.

Next, in the third step, the sesame, perilla, soybean, and peanut are pulverized for powdering.

In the third step, the sesame, perilla, soybean, and peanuts are pulverized to powder, and any type of crushing process that can easily powder the sesame, perilla, soybean, and peanuts can be used. .

At this time, the sesame, perilla, soybean and peanut are preferably powdered 100 ~ 500㎛.

Next, in the fourth step, the oil content of the sesame, perilla, soybean, and peanut is adjusted.

In the fourth step, as a step of controlling the oil content of the powdered sesame, perilla, soybean and peanut, it is a configuration that controls the oil content of each material generated during powdering through the powdering step.

After classifying the oily and dry phases into 5 steps, the oils are controlled in such a way that oils suitable for each step are left.

Specifically, after the skin type is composed of 1 layer for the oily type and 5 cases for the dry type of the skin type, between 1 and 5 stages are 1 to 5 stages (strong intelligence (1 stage)-weak intelligence ( 2nd stage)-Normal (3rd stage)-Weak dryness (4th stage)-Strong dryness (5th stage)) After the first stage, the overall fraction is 20%, in the second stage, the overall fraction is 30%, For the third stage, the total fraction is 40%, for the fourth stage, the total fraction is 50%, and for the fifth stage, the total fraction is 60%, so that the fraction is formed.

Of course, the form of retaining the oil may be used in any form as long as it can easily retain the oil.

Next, in the fifth step, the fourth step is mixed with the sesame, perilla, soybean, and peanut whose oil content is controlled to form a mixture.

Specifically, in the fifth step, with respect to 1 part by weight of sesame, 1.3 to 1.7 parts by weight of the perilla, 1.3 to 1.7 parts by weight of soybean, and 0.8 to 1.2 parts by weight of peanuts are formed to form the mixture.

This is because, with respect to 1 part by weight of sesame, when the sesame seeds are mixed to less than 1.3, the specific gravity of sesame seeds and sesame seeds is small, so performance of the scrub function may be insufficient.

In addition, with respect to 1 part by weight of the sesame, when the perilla is mixed in excess of 1.7 parts by weight, rather than particles of particles that can be scrubbed are formed excessively, the skin may be thinned or the skin may be damaged due to the thinned skin. Can.

Therefore, it is preferable to mix as described above.

Next, with respect to 1 part by weight of the sesame, when the soybean is mixed to less than 1.3, the amount of potassium contained may be insufficient. Due to this, the role of removing swelling of the skin may not be sufficiently performed.

Conversely, with respect to 1 part by weight of sesame, when the soybean is mixed in excess of 1.7 parts by weight, it is possible to achieve the effect of already sufficiently removing the swelling of the skin, so the process efficiency is lowered and unnecessary exhaustion of the material may occur.

Next, with respect to 1 part by weight of the sesame, when the peanut is mixed to less than 0.8, the oil contained in the peanut is insufficient to control oil, and when mixed with sesame and perilla, the oxidation rate may increase. Due to this, the quality of the product can be accelerated.

Conversely, with respect to 1 part by weight of the sesame, when the peanut is mixed in excess of 1.2 parts by weight, it may be difficult to control oil due to excessive oil content, and the process efficiency may be lowered due to the completion of the oil content more than necessary.

Therefore, it is preferable to mix the sesame, perilla, soybean and peanut in the above-described proportions.

Next, in the sixth step, a grain pack is prepared by adding glycerin, purified water, hexanediol, and lemon oil to the mixture.

Specifically, in the sixth step, with respect to 1 part by weight of the mixture, 0.05 to 0.15 parts by weight of the glycerin, 0.15 to 0.25 parts by weight of the purified water, 0.001 to 0.003 parts by weight of the hexanediol, 0.001 to 0.003 parts by weight of the lemon oil Mix in parts.

This, with respect to 1 part by weight of the mixture, when the glycerin is added to less than 0.05 parts by weight, the pores may be excessively shrunk, and when the glycerin is added in excess of 0.15, it may be difficult to sufficiently maintain the moisture of the skin. Because.

In addition, with respect to 1 part by weight of the mixture, when the purified water is added to less than 0.15 parts by weight, when the pack according to the present invention is applied to the face, the spreadability may be poor, and with respect to 1 part by weight of the mixture, the purified water When it is added in excess of 0.25, when excess moisture is applied, phenomena such as dripping may occur, which may not be easy to use as a pack.

In addition, with respect to 1 part by weight of the mixture, when the hexanediol is added in an amount of less than 0.001 parts by weight, a sufficient antiseptic effect cannot be exhibited, and when the amount of the hexanediol exceeds 0.003 parts by weight, a sufficient antiseptic effect is already achieved. When used, side effects may occur and process efficiency may decrease.

In addition, with respect to 1 part by weight of the mixture, when the lemon oil is added in less than 0.001 part by weight, the whitening effect may be deteriorated, and when the lemon oil is added in excess of 0.003 part by weight, it may become acidified and damage the skin. .

In addition, the mixture may further include the Myeongwol supernatant.

Specifically, the mixture may further include a fermentation solution of Myeongwolcho fermented from the extract extracted from the leaves of Myeongwolcho.

The Myeongwolcho fermentation liquid extracts the main components of Myeongwolcho by immersing the Myeongwolcho leaves in water, and after drying and removing the Myeongwolcho from water, steaming and extracting the Myeongwolcho The step of culturing microorganisms by adding a fermentation enzyme to the extract solution in which the main component of the walnut leaf is extracted, and adding the yeongwolcho leaves boiled through the step of steaming the fermentation broth in which the microorganisms are cultured through the culturing step, It is produced through a long fermentation step.

At this time, Myeongwol fermentation solution produced through the above process with respect to 1 part by weight of the mixture is mixed with 0.001 to 0.003 parts by weight.

This, with respect to 1 part by weight of the mixture, when the Myeongwol fermentation solution is added less than 0.001 parts by weight, the whitening effect may decrease, and when the Myeongwol initial fermentation solution exceeds 0.003 parts by weight, the efficiency may decrease due to over-addition. Because there is.

The reason why the whitening effect occurs due to the addition of the Myeongwol early fermentation solution is that it has an inhibitory ability to inhibit tyrosinase.

The tyrosinase (Tyrosinase) is an enzyme that acts as a catalyst for the production of melanin pigment, and can prevent pigmentation through inhibition of the tyrosinase and exhibit a whitening effect.

Next, in the seventh step, the grain pack is packaged in a stick shape.

Specifically, in the seventh step, a pack of grains manufactured according to the present invention is packaged, and the capacity to be used once is packaged in one stick-type packaging to be configured for ease of use.

Through this, it is convenient to move for distribution, and it can be manufactured into a grain pack that is easy for a user to use a quantity.

At this time, the stick-type packaging is composed of a stick-shaped, it is preferable to be packaged in a double wrapping paper.

This is to prevent the loss of oil when using the grain pack, which may contain a large amount of oil.

Specifically, the stick-type packaging includes a first packaging portion and a second packaging portion.

First, the first packaging portion is a portion that forms an outer shell, and may be configured in any form as long as the packaging can be easily designed.

Next, the second packaging part is a part that forms an endothelial, and may be formed in any form as long as it is a material that can form a film that can block oil, similar to paper foil or paper foil.

Through this, it is possible to easily maintain the oil fraction of the grain pack according to the present invention produced by controlling the oil content.

As described above, it will be understood that the above-described technical configuration of the present invention can be implemented in other specific forms by those skilled in the art to which the present invention pertains without changing the technical spirit or essential features of the present invention.

Therefore, the above-described embodiments are to be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims below, rather than the detailed description, and the meaning and scope of the claims It should be construed that any altered or modified form derived from the equivalent concept is included in the scope of the present invention.

S10: 1st stage (preparation stage)
S10: 2nd stage (steaming stage)
S10: Third stage (crushing stage)
S10: 4th stage (oil control stage)
S10: 5th stage (mixing stage)
S10: 6th stage (addition stage)
S10: 7th stage (packing stage)

Claims (5)

The first step of preparing sesame, perilla, soybean, and peanut;
A second step of steaming the sesame, perilla, soybean, and peanut prepared through the first step;
A third step of pulverization for powdering of the sesame, perilla, soybean, and peanut;
A fourth step of controlling the oil content of the powdered sesame seeds, perilla seeds, soybeans, and peanuts;
A fifth step of forming a mixture by mixing the sesame, perilla, soybean, and peanut whose oil content is controlled through the fourth step;
A sixth step of preparing a grain pack by adding glycerin, purified water, hexanediol, and lemon oil to the mixture;
A seventh step of packaging the grain pack in a stick form; Grain pack manufacturing method comprising a. According to claim 1,
In the fifth step,
The sesame seeds 1 to 1 part by weight, the perilla perilla 1.3 to 1.7 parts by weight, the soybean 1.3 to 1.7 parts by weight, the peanut 0.8 to 1.2 parts by weight to form the mixture, characterized in that to form the mixture. According to claim 1,
In the sixth step,
With respect to 1 part by weight of the mixture, 0.05 to 0.15 parts by weight of the glycerin, 0.15 to 0.25 parts by weight of the purified water, 0.001 to 0.003 parts by weight of the hexanediol, 0.001 to 0.003 parts by weight of the lemon oil, grain pack production Way. According to claim 1,
In the second step,
The peanuts are steamed at 65-70° C. for 38-42 minutes,
Steam the sesame seeds at 65-70° C. for 28-32 minutes,
Steam the perilla seeds at 65-70° C. for 28-32 minutes,
Method of manufacturing a grain pack, characterized in that the soybean is steamed at 65-70°C for 88-92 minutes. According to claim 1,
In the seventh step,
When packaging, the method of manufacturing a grain pack, characterized in that the paper foil treatment on the lining of the wrapping paper.

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