KR102196066B1 - Manufacturing method of Portulaca oleracea extract improved functionality as raw material for cosmetics - Google Patents

Abstract

The present invention is a coating step of mixing and heating an edible coating agent with water to make a viscous coating solution and then applying the washed purslane to the entire surface of the purslane; 3 to 10 at 70 to 150°C of the coated purslane. The first steaming step of steaming for an hour; An ultraviolet irradiation step of irradiating the steamed purslane with ultraviolet rays for 7 to 20 hours; Extraction step of extracting the purslane from which the ultraviolet irradiation step is completed with hot water of 70 to 100°C; Enzymatic treatment step of adding alpha-amylase and cellulase to the extract of the extraction step and enzymatic treatment at 25 to 65°C for 2 to 7 hours; And Saccharomyces crevisiae ( Saccharomyces cerevisiae ) and fermentation at 20 to 40° C. for 10 to 48 hours provides a method for producing purslane extract with improved functionality as a cosmetic raw material, and the purslane extract according to the present invention has a skin moisturizing effect, elasta It is excellent as a cosmetic ingredient because it has excellent anti-wrinkle effect through anti-oxidant activity and skin whitening through tyrosinase inhibitory activity

Description

Manufacturing method of Portulaca oleracea extract improved functionality as raw material for cosmetics {Manufacturing method of Portulaca oleracea extract improved functionality as raw material for cosmetics}

The present invention relates to a method for preparing a purslane extract, and more particularly, to a method for preparing purslane extract with improved functionality such as a moisturizing effect as a cosmetic raw material.

Purslane (Portulaca oleracea L) is a one-year plant, also referred to as five-leaf, Jang-myeong-chae, and machichae, and is an edible, fleshy plant commonly found in roadsides, vegetable gardens, and empty lots. It is distributed all over the world, used in salads in the West, and dried in boiling water in the summer and seasoned with vegetables in winter.

In folk remedies, it has been used as an antidote, antiseptic, anti-scurvy, antispasmodic, diuretic, anthelmintic, and skin soothing (Journal of the Korean Society of Medicinal Crop Science, Vol. 8, No. 3, p189, 2000; Korean Journal of Food and Nutrition, Vol. 28, No. 3, p607, 1999), and other muscle relaxation activities, antibacterial, anti-cancer and antioxidant effects have also been reported (Journal of the Korean Culinary Research Society, Vol. 17 No. 6, p565, 2001).

As components of purslane, L-noradrenaline, dopamine, dopa and various organic acids, amino acids, and terpene glycosides (portuloside A) are known, and it has been reported that the content of omega-3 fatty acids such as gamma-linolenic acid is high (Korean organisms Journal of the Korean Society of Engineering, Vol. 18, No. 3, p165, 2003) Purslane with these ingredients and efficacy grows naturally in domestic gardens and hills, but the method to create high value-added by utilizing them is still insufficient. It is an urgent need to develop new processed products that can be utilized.

Reports using purslane known so far as edible resources include “purslane beverage with anticancer and antibacterial effects” in Korean Patent Application No. 10-1999-0025609, and “Hazards of Cigarettes” in Korean Patent Application No. 10-1998-0004704. Among substances, purslane extract for removing nicotine", "food preservative using purslane extract" of Korean patent application number 10-1998-0014208, "purslane extract with anticancer function" of Korean patent application number 10-1999-0019384, Korea Patent Application No. 10-2004-0058516 “Obesity Control Using Appetite Suppression”, Korean Patent Application No. 10-1998-0000092 “Anti-tumor Activity Herbal Extracts”, Korean Patent Application No. 10-2003-0022668 “Composition containing purslane extract with free radical scavenging ability and antioxidant activity”, “Manufacturing method of fermented drink using five herbs and medicinal herbs as main ingredients” of Korean Patent Application No. 10-2005-0013235, Korean Patent Application No. Several publications have been reported, such as the “manufacturing method of an antidote based on pure plant herbal medicines” in 10-1990-0014663 and “methods for manufacturing health drink” in Korean patent application No. 10-2005-0015798, all of which directly use purslane itself. It relates to a beverage and a physiologically active composition using purslane extract. Therefore, there is a need to improve the physiological activity function of purslane extract to improve the functionality of products using purslane.

In particular, in Korean Patent Application No. 10-2016-0014888 "Moisturizing Face Mask Containing Purslane" and Korean Patent Application No. 10-2005-0107423 "Skin Cosmetics", purslane extract is used as a raw material for moisturizing effect of cosmetics. However, the effect has not been commercialized yet.

1. “Purslane drink with anticancer and antibacterial effect” of Korean Patent Application No. 10-1999-0025609 2. “Purslane extract for removing nicotine from harmful substances in tobacco” of Korean Patent Application No. 10-1998-0004704 3. “Food preservative using purslane extract” of Korean Patent Application No. 10-1998-0014208 4. Korean Patent Application No. 10-1999-0019384 "Psoriasis extract with anticancer function" 5. Korean Patent Application No. 10-2016-0014888 "Moisturizing face mask containing purslane" 6. Korean Patent Application No. 10-2005-0107423 "Skin Cosmetics"

Therefore, the technical problem to be achieved by the present invention is to provide a method for producing purslane extract with improved functionality of cosmetic raw materials such as moisturizing effect.

In order to achieve the above technical problem, the present invention

A coating step of mixing and heating an edible coating agent with water to make a viscous coating solution, and then applying the washed purslane to the entire surface of the purslane;

A first steaming step of steaming the coated purslane at 70 to 150°C for 3 to 10 hours;

An ultraviolet irradiation step of irradiating the steamed purslane with ultraviolet rays for 7 to 20 hours;

Extraction step of extracting the purslane from which the ultraviolet irradiation step is completed with hot water at 70 to 100°C;

Enzymatic treatment step of adding alpha-amylase and cellulase to the extract of the extraction step and enzymatic treatment at 25 to 65°C for 2 to 7 hours; And

Providing a method for producing purslane extract with improved functionality as a cosmetic raw material comprising a fermentation step of fermenting for 10 to 48 hours at 20 to 40°C by adding Saccharomyces cerevisiae to the enzyme-treated extract do.

Purslane extract according to the present invention as described above has excellent skin moisturizing effect, anti-wrinkle effect through elastase inhibitory activity, and skin whitening effect through tyrosinase inhibitory activity, so it is very excellent as a cosmetic raw material.

Detailed contents for carrying out the present invention as described above will be described.

Purslane extract manufacturing method according to the present invention

A coating step of mixing and heating an edible coating agent with water to make a viscous coating solution, and then applying the washed purslane to the entire surface of the purslane;

A first steaming step of steaming the coated purslane at 70 to 150°C for 3 to 10 hours;

An ultraviolet irradiation step of irradiating the primary steamed purslane with ultraviolet rays for 7 to 20 hours;

Extraction step of extracting the purslane from which the ultraviolet irradiation step is completed with hot water at 70 to 100°C;

Enzymatic treatment step of adding alpha-amylase and cellulase to the extract of the extraction step and enzymatic treatment at 25 to 65°C for 2 to 7 hours; And

It includes a fermentation step in which Saccharomyces cerevisiae is added to the enzyme-treated extract and fermented at 20 to 40°C for 10 to 48 hours.

The coating step is a very important step in the present invention and will be described in detail as follows.

It is to suppress the loss of active ingredients and the occurrence of harmful substances such as benzopyrene by coating the washed purslane. The water used for coating may be general water, but it is more preferable to use the last water used for washing purslane.

In addition, when the coating is completed, the effect of preventing the loss of harmful substances generated by steaming and UV irradiation, and the generation of benzopyrene generated by exposure to heat for a long time in the subsequent steaming process can be prevented by indirectly exposing it to heat. Effects, etc. are exerted.

In the coating step according to the present invention, after mixing an edible coating agent that enables coating by increasing the viscosity of water, heating it to create a viscous coating solution, and then using this coating solution on the entire surface after the first steaming and drying. It is completed by applying evenly.

In the method of applying, it may be accomplished by various methods such as a method of repeatedly applying the hemp completely soaking in the coating solution and then removing it, or applying it using a brush.

In addition, in the method for preparing purslane extract according to the present invention, as an edible coating agent, as long as it is edible and can increase the viscosity of water so that it can be coated, it can be used without particular limitation, but as a result of evaluation by various experiments of the present inventors, glue, gelatin , Agar, casein, sodium alginate, xanthan gum, queenssid gum, hydroxy cellulose, and carboxyl methyl cellulose was found to be preferred to use any one or more selected from the group consisting of sodium.

The use of an edible coating agent as described above serves as a yeast nutrient that supplies amino acids to Saccharomyces cerevisiae in the subsequent fermentation step, increasing fermentation titer and increasing the absorption rate in the body of the active ingredient. It has the effect of maximizing the content of active ingredients.

In addition, it turned out to be most suitable for coating that 100 to 500 g of an edible coating agent is mixed based on 1 liter of water as the content ratio of water and an edible coating agent for making a coating solution.

Subsequently, the steaming step is performed, which is to steam purslane using steam, and can be used without particular limitation as long as it is widely known in the technical pre-sale to which the present invention belongs.

Steaming the purslane in this way is to maximize the efficiency of the fermentation process that will be in the future to lead to the functional exertion of the purslane extract produced as a cosmetic product.

Next, an ultraviolet irradiation step in which ultraviolet rays are irradiated for 7 to 20 hours on the purslane after the steaming step is completed is performed.

The ultraviolet ray used in the present invention is a region adjacent to the purple band in the electromagnetic wave spectrum and is invisible to the human eye, and any of UV-A of 320 to 400 nm, UV-B of 280 to 320 nm, and UV-C of 100 to 280 nm can be used.

In addition, the above-described ultraviolet irradiation time is measured by the results of various experiments by the present inventors. In order to increase the content of the active ingredient, at least 7 hours must be irradiated. Although the extent of the content increase increases depending on the irradiation time, when it exceeds 20 hours There is a disadvantage that the meaning of the increase is insignificant and the entire manufacturing process is too long.

Next, the extraction step will be described.

The conventional manufacturing method ends with the production of purslane extract in a state that can be taken by hot water extraction, or when the fermentation step is performed, the purslane extract is inoculated with bacteria to complete the fermentation, and then the preparation is terminated in a state that can be taken. However, in the case of the present invention, there is a difference in that after the steaming step, the coating step, and the ultraviolet irradiation step are completed, hot water extraction is performed, and then the production is completed through enzyme treatment and fermentation steps.

By fermenting the extract through this method, the present invention has the advantage of increasing fermentation efficiency. The hot water extraction step is substantially the same as the conventional hot water extraction step.

Next, an enzyme treatment step of treating the extract after the extraction step with an enzyme will be described.

The enzyme treatment step is a step of adding alpha-amylase and cellulase to the hot water extract, and performing the enzyme treatment at 25 to 65°C for 2 to 7 hours.

The above-described temperature and time conditions are to determine an efficient temperature and time by various experiments of the present invention, and alpha-amylase and cellulase can be used as they are by purchasing products that are sold in general, For example, the brand name FURGAMYL is mentioned as an alpha-amylase, and VISCOZYME is mentioned as a cellulase.

The method for preparing purslane extract according to the present invention through the enzymatic treatment step through such alpha-amylase and cellulase is fermented by breaking the alpha 1, 4 and beta 1, 4 bonds of the purslane extract starch. It has the advantage of increasing the fermentation titer of the step and increasing the skin absorption rate of the active ingredient.

Next, the fermentation step will be described.

The purpose of performing the fermentation step is to increase the absorption rate in the body of the active ingredient generated in the manufacturing process of purslane extract and also to maximize the content of the active ingredient.The enzyme-treated extract is added to Saccharomyces crevisiae. cerevisiae ) is added and fermented at 20 to 40°C for 10 to 48 hours.

The inventors have in my process Crescent ratio cyano as Saccharomyces (Saccharomyces cerevisiae) selected as Saccharomyces (Saccharomyces cerevisiae) in my process Crescent ratio cyano by fermentation showed the best results with but a fermentation test with a variety of yeast is not specifically limited It can be used, and the present inventor purchased and used a product commercially available from FERMIVIN, France.

Before starting the fermentation step, the temperature is raised to 80 to 95°C and then left for 3 to 9 hours to inactivate alpha-amylase and cellulase, and to sterilize other bacteria. It is preferable to perform.

The jar used as a fermentation container is sterilized with alcohol in advance, sealed with paper through which oxygen passes, and charcoal is placed on it to prevent invasion of various germs and odors, and cover several layers of clean, sterilized natural cotton fabric to keep it warm.

Hereinafter, the fermentation step of the present invention will be described through specific examples and test examples. It is clear that the present invention is not limited by the examples and test examples described later in the scope of protection.

< Example 1: Preparation of purslane extract according to the present invention>

After adding 300 g of gelatin to 1 liter of water, heat it while stirring so that the edible coating agent is dissolved or dissolves well in water, put the washed purslane in a container containing the edible coating agent so that it is applied to the entire hemp, take it out, dry it to some extent, and put it again. If the process was repeated 4 times, the coating step was completed.

Subsequently, the coated purslane was put in a steamer, first steamed under pressure at 123°C for 5 hours, and dried in a drying room for about 12 hours.

Next, the steamed purslane was irradiated with ultraviolet rays for 14 hours, finely pulverized, extracted with 5ℓ of hot water at 85℃ for 72 hours, and then the extract was lowered to 55℃, followed by alpha-amylase and cellulase. After adding 30 g of each, enzyme treatment was performed for 3 hours.

After the enzyme treatment, the temperature was increased to 85° C. and maintained at this temperature for 6 hours to inactivate the enzyme and sterilize the extract.

Then, after lowering the temperature to 34°C, Saccharomyces cerevisiae was added and fermented for 24 hours, and then the temperature was raised to 85°C and maintained for 24 hours to sterilize the purslane extract according to the present invention. Preparation is complete.

< Comparative example 1>

After finely pulverizing the washed purslane, extract it with 5ℓ of hot water at 85℃ for 72 hours, lower the temperature to 34℃, add Saccharomyces cerevisiae , and ferment for 24 hours, followed by temperature By raising the temperature to 85° C. and maintaining it for 24 hours to complete the preparation of the purslane extract according to the present invention, there is a difference from Example 1 in coating, steaming, ultraviolet irradiation, and enzyme treatment.

< Comparative example 2>

In the same manner as in Example 1, there is a difference in that the extract was prepared by omitting coating, steaming, and ultraviolet irradiation, except for the enzyme treatment.

< Comparative example 3>

Purslane extract was prepared by finely pulverizing the washed purslane without any process, and then extracted with 5ℓ of hot water at 85°C for 72 hours.

<Experimental Example 1> Skin moisturizing effect measurement experiment

A cosmetic pack in which the purslane extract of Examples and Comparative Examples was mixed was prepared and prepared according to Table 1.

ingredient Content (% by weight) Purslane dance rules 30 Polyvinyl alcohol 14 glycerin 10 Cellulosic sword 0.3 PEG 4000 One Propylene glycol 5 pH adjuster Appropriate amount Fragrance, color, preservative a very small amount Purified water to 100

Then, after washing the face several times with water, the water was removed, and after 5 minutes, each was applied to the skin. After 10 minutes, it was measured using a corneometer (Courage-Khazaka Electronics, Germany; CM 825), and 5 more times were measured at 10 minute intervals. During the experiment, the room temperature was 23℃ and the relative humidity was 22%, and the moisture content was calculated by the following equation. The average value was used by repeating the measurement three times, and the average value for 40 people is shown in Table 2 below.

Moisture content ( % ) = Sample After application Numerical-Sample Before application shame

Time (minutes) Example 1 (%) Comparative Example 1 (%) Comparative Example 2 (%) Comparative Example 3 (%) 10 70.5 30.2 42.8 23.5 20 55.5 27.8 39.5 21.2 30 74.0 20.2 31.3 14.0 40 35.2 11.5 17.8 7.1 50 23.4 5.8 9.6 3.0 60 15.5 2.7 4.9 1.4

As shown in Table 2, compared to the cosmetic pack of Comparative Example 1, when using the cosmetic pack of the present invention, the moisture content value was significantly higher, and the lasting effect was also remarkably excellent.

< Experimental example 2> Anti-wrinkle effect measurement experiment

The elastase inhibitory activity was measured for the extracts of Examples and Comparative Examples. The elastase inhibitory activity was measured as follows using azocasein. That is, 0.005 g of azocasein was dissolved in 0.2 M Tris-CI buffer (pH 8.0) and used as a substrate. In addition, in this experiment, 1 unit/100 µl elastase and 0.8 mM N-Suc-(Ala)3-ρ-nitroanilide were added to 0.2 M Tris-CI buffer (pH 8.0) and reacted at 25° C. for 20 minutes, and then 410 Absorbance was measured at nm to quantify the amount of ρ-nitroanilide produced from the substrate. 1 unit of elastase inhibitory activity was taken as the amount of an enzyme of elastase that produces 1 umol of ρ-nitroanilide per minute. In addition, the inhibitory activity is calculated from the following equation.

[Elastase inhibitory activity (%) = (1-B/A)×100]

* A: Elastase of untreated group

* B: Elastase of treatment group

division Elastase inhibitory activity (%) Example 1 89.9 Comparative Example 1 39.4 Comparative Example 2 45.5 Comparative Example 3 21.2

As shown in Table 3 above, compared to the extract of the comparative example, the example of the present invention had an elastase inhibitory activity of 89.9%, indicating that the effect was remarkably superior. Therefore, it can be seen that the cosmetic composition containing the extract of the present invention has excellent anti-elastase activity and excellent anti-wrinkle function.

< Experimental example 3> Whitening effect measurement experiment

The extracts of Examples and Comparative Examples were analyzed for tyrosinase inhibitory activity. The results are shown in Table 4.

Target Tyrosinase inhibitory activity (IC ₅₀ ) Example 1 0.65 mg/ml Comparative Example 1 1.82 mg/ml Comparative Example 2 Comparative Example 3

As shown in the results of Table 3 above, it was found that the extracts of Examples of the present invention had high inhibitory activity and excellent whitening activity.

As described above, it was confirmed that the purslane extract according to the present invention has excellent skin moisturizing effect, anti-wrinkle effect through elastase inhibitory activity, skin whitening effect through tyrosinase inhibitory activity, and is excellent as a cosmetic ingredient. .

Claims (4)

A coating step of mixing and heating an edible coating agent with water to make a viscous coating solution, and then applying the washed purslane to the entire surface of the purslane;
A first steaming step of steaming the coated purslane at 70 to 150°C for 3 to 10 hours;
An ultraviolet irradiation step of irradiating the steamed purslane with ultraviolet rays for 7 to 20 hours;
Extraction step of extracting the purslane from which the ultraviolet irradiation step is completed with hot water of 70 to 100°C;
Enzymatic treatment step of adding alpha-amylase and cellulase to the extract of the extraction step and enzymatic treatment at 25 to 65°C for 2 to 7 hours;
Inactivating alpha-amylase and cellulase by raising it to 80 to 95° C. after the enzymatic treatment and leaving it for 3 to 9 hours; And
Including a fermentation step of adding Saccharomyces cerevisiae to the enzyme-treated extract and fermenting at 20 to 40°C for 10 to 48 hours,
The method for producing purslane extract having improved functionality as a cosmetic ingredient, wherein the coating solution is made by mixing 100 to 500 g of an edible coating agent based on 1 liter of water.
The method of claim 1, wherein the edible coating agent is any one selected from the group consisting of glue, gelatin, agar, casein, sodium alginate, xanthan gum, quince gum, hydroxy cellulose, and sodium carboxyl methyl cellulose. A method for producing purslane extract with improved functionality as a cosmetic ingredient. delete delete