KR102559796B1 - Cream type cosmetic composition using black tea extract and sweet potato fermentation products and coffee vinegar drink, method for preparing thereof - Google Patents

Abstract

The present invention relates to a cream-type cosmetic composition using black tea extract, fermented sweet potato and coffee vinegar and a method for preparing the same.
The method for producing a cream-type cosmetic composition using black tea extract, fermented sweet potato, and coffee vinegar of the present invention is a first step of extracting black tea with ethanol to produce a black tea extract, a second step of adding a culture medium of Bacillus to a steamed orange sweet potato paste and fermenting to prepare a fermented sweet potato, and mixing the black tea extract of the first step and the fermented sweet potato of the second step in a weight ratio of 1: 1 to 2 to prepare a mixture In the third step, acetic acid bacteria culture and simple sugars are added to the coffee material consisting of coffee berries, coffee leaves and branches, stored at 20 to 30 ° C for 7 to 9 months, and then filtered to produce coffee vinegar. It is characterized by including a fifth step of adding coffee vinegar from the fourth step to the mixture and mixing to prepare a cream-type cosmetic composition.
According to the present invention, a cream-type cosmetic composition using black tea extract, fermented sweet potato, and coffee vinegar to have antioxidant effect, high content of beta-glucan, and long-term preservation and a method for preparing the same are provided.

Description

Cream type cosmetic composition using black tea extract, sweet potato fermentation products and coffee vinegar drink, method for preparing thereof}

The present invention relates to a cream-type cosmetic composition using a black tea extract, fermented sweet potato, and coffee vinegar, and a method for manufacturing the same, and more particularly, to a cream-type cosmetic composition using a black tea extract, fermented sweet potato, and coffee vinegar, and a method for manufacturing the same, to have antioxidant effect, high content of beta-glucan, and long-term preservation ability.

The skin is an important organ that protects the human body from the external environment and is in charge of various physiological functions such as a barrier function that prevents internal moisture and useful ingredients from leaking out and thermoregulation.

In general, since the skin has many opportunities to come into contact with various external stimuli, wrinkles are more likely to occur than other organs. Among them, the facial skin is directly exposed to sunlight, a dry environment, pollutants, etc., and aging phenomena such as wrinkles occur earlier than skin that is not exposed to the outside.

The most characteristic change due to aging of the skin tissue is a change in the skin matrix. As the fibroblasts in the dermal layer age, the ability to produce fibers and matrix decreases, and the amount of matrix decreases overall, so the thickness of the skin thins and the elasticity of the skin decreases. As a result, wrinkles are formed.

Recently, since the introduction of functional cosmetics in Korea, the development of new functional raw materials has been actively pursued. However, as many chemical materials are used in practice, side effects are large, and in the case of natural materials, the preservation rate is low, so it is somewhat difficult to commercialize them.

Therefore, there is an urgent need to develop a new cosmetic composition that is safe for the body, has excellent effects, and is commercially available.

1. Korean Patent Publication No. 10-2012-0089407 'Composition for improving skin condition containing black tea extract as an active ingredient' 2. Republic of Korea Patent Registration No. 10-1485896 'Cosmetic composition for antioxidation, anti-inflammatory and atopic improvement using fermented black tea as an active ingredient and manufacturing method thereof' 3. Korean Patent Publication No. 10-2020-0098153 'Composition for preventing or improving skin wrinkles or skin containing fermented extracts from Hwangchil tree and purple sweet potato as active ingredients'

An object of the present invention is to provide a cream-type cosmetic composition using black tea extract, fermented sweet potato, and coffee vinegar to have antioxidant effect, high content of beta-glucan, and long-term preservation ability, and a manufacturing method thereof.

In order to achieve the above object, the method for producing a cream-type cosmetic composition using black tea extract, fermented sweet potato and coffee vinegar of the present invention is a first step of extracting black tea with water to produce a black tea extract, a second step of preparing a fermented sweet potato by adding a culture medium of Bacillus to a steamed orange sweet potato paste and fermenting, mixing the black tea extract of the first step and the fermented sweet potato of the second step at a weight ratio of 1: 1 to 2 A third step of preparing a mixture, acetic acid bacteria culture solution and simple sugars are added to coffee material water composed of coffee berries, coffee leaves and branches, and then stored at 20 to 30 ° C for 7 to 9 months, followed by filtering to prepare coffee vinegar.

Another cream-type cosmetic composition of the present invention is prepared by the above manufacturing method and is characterized by having antioxidant activity and high moisturizing ability.

The technical problems to be solved by the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to the present invention, a cream-type cosmetic composition using black tea extract, fermented sweet potato, and coffee vinegar to have antioxidant effect, high content of beta-glucan, and long-term preservation and a method for preparing the same are provided.

1 is according to Embodiment 1 of the present invention It is a diagram showing the manufacturing process of a cream-type cosmetic composition using black tea extract, fermented sweet potato, and coffee vinegar.

Hereinafter, preferred embodiments and experimental examples of the present invention will be described in detail with reference to the accompanying drawings, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a cream-type cosmetic composition as shown in FIG. 1, and a detailed description of the manufacturing method is as follows.

<Manufacturing process of cream-type cosmetic composition of the present invention>

1. First step: black tea extract production (S10)

In this process, black tea is extracted with water to produce a black tea extract.

To explain, black tea ( Camellia sinensis ) is a type of tea that has been fermented more than white tea, green tea, and oolong tea, has a stronger fragrance, and contains more caffeine.

These black teas are known to have antioxidant and DNA protective effects, and these effects can also be used for the purpose of preventing and improving diseases such as atopic dermatitis or aging.

Therefore, in the present invention, black tea having the above efficacy is targeted, but prepared in the form of an extract and applied as an active ingredient of a cosmetic composition. At this time, the extraction is preferably extracted with water in order to minimize skin irritation.

In addition, the black tea extract may be prepared according to a conventional method known in the art, that is, under normal conditions of temperature and pressure, using a conventional solvent.

For example, black tea, which is an active ingredient of the composition of the present invention, is extracted with water, and the amount of the extraction solvent is 1 to 30 times, more preferably 10 to 30 times, and most preferably 20 times the dry weight of black tea.

2. 2nd process: Manufacture of fermented sweet potato (S20)

In this process, it is characterized in that fermented sweet potato is prepared by adding Bacillus culture medium to steamed orange sweet potato paste and fermenting it.

To explain, in the present invention, sweet potato varieties having beta-glucan content are applied, and in particular, steamed sweet potato paste is more preferably applied to facilitate the cultivation of the culture medium of the genus Bacillus and to be directly applied as a cosmetic material.

To explain, domestically produced sweet potato varieties include purple sweet potatoes, orange sweet potatoes, pumpkin sweet potatoes, and chestnut sweet potatoes. Among them, it is reported that orange sweet potato contains a large amount of various functional ingredients compared to other sweet potato varieties.

In other words, as shown in Table 1 below, as a result of analyzing functional components for domestically produced sweet potato varieties, the overall functional components were found to be high in orange sweet potato, and the inventors of the present invention confirmed that they contained about 5.1% (w/w) of beta-glucan components, which were not found in other varieties, as shown in FIG.

kind lutein
(mg/100g) beta carotene
(mg/00g) anthocyanins
(mg/100g) vitamin C
(mg/100g) beta glucan
(%) purple sweet potato
(danjami) 42.8 54.3 208.9 52.00 X Orange Sweet Potato
(Pung Won-mi) 35.4 133.6 224.9 89.25 5.1

Accordingly, in the present invention, sweet potato varieties containing 5 to 10% (w / w) of beta-glucan are characterized, more preferably, orange sweet potatoes ( Ipomoea batatas L.) Poongwonmi varieties containing 5 to 10% (w / w) It is good to apply.

In addition, when the steamed sweet potato paste is applied rather than using the sweet potato as it is, the fermentation ability of the strain of the Bacillus genus is more excellent.

In other words, it has been reported that the starch content, water absorption index, water solubility index, and dietary fiber content of steamed sweet potato compared to normal sweet potato powder increase through the steaming process (Source: Production of raw and steamed sweet potato powder and physicochemical quality characteristics using hot air drying and spray drying processes, Korea Chitin and Chitosan Society, 2017)

Therefore, when raw sweet potato powder is applied, the water content is not suitable for sufficient cultivation of bacteria of the genus Bacillus during the fermentation process, and the culturing ability is lowered, making it difficult to obtain a high content of beta-glucan, which is the purpose of the present invention. On the other hand, in the case of steamed sweet potato paste, it is possible to sufficiently optimize the Bacillus culturing ability without adding additional moisture, so it is preferable to apply steamed sweet potato paste in the present invention.

In addition, in this step, by using the Bacillus genus culture medium, it serves to increase the beta-glucan content of the active ingredients of the steamed sweet potato paste as much as possible.

At this time, the Bacillus genus strain applies a Bacillus amyloliquepepsiens culture solution approved for food, which increases the beta-glucan content, which is a functional component of steamed sweet potato paste, compared to other strains. This Bacillus amyloliquepepsiance strain can be easily sold by anyone from the Korea Institute of Bioscience and Biotechnology, the Korea Microbial Conservation Center, etc. It is best to apply Miloriquepescience strains. This is a strain independently isolated by the inventors of the present invention, which was derived through 16S RNA analysis, has a length of 1240 bp, and is a strain showing 100% homology with Bacillus amyloliquefacie ns UMAF6614, and no separate deposit was made.

Here, the culture medium may refer to a material containing all materials contained in the medium in which the strain is cultured, for example, a material containing metabolites or secretions resulting from strain culture, or a lysate thereof, and the strain itself may also be included in the culture. In addition, the culture medium can be cultured according to a method commonly used in the art.

As the medium, a conventional medium may be used, and after inoculating the Bacillus amyloliquefiens strain in a liquid medium, it is cultured at 35 ~ 37 ℃ for 24 ~ 72 hours to prepare a microbial culture solution with a concentration of 1 × 10 ⁷ CFU / ml or more. It is most appropriate to culture with an aeration rate of m (vol/vol/min), agitation speed of 100 to 200 rpm (rotary/min), and internal pressure of 0.1 to 1 kgf/cm2.

The Bacillus amyloliquefiecian culture medium prepared in this way is cultured by mixing with the steamed sweet potato paste, but is characterized in that it is cultured by mixing at a weight ratio of 1 to 2: 1. If the weight ratio is less than 1, the content is too small and the beta-glucan synergistic ability is lowered, making it difficult to obtain the desired efficacy of the present invention.

In addition, the culture is characterized in that it is fermented for 4 to 5 days at 30 ~ 35 ℃, when the culture conditions are out of the way, there is a risk of giving consumers a sense of rejection due to overfermentation, and if the fermentation time is insufficient, the synergistic effect of beta-glucan content is reduced. In order to provide a cosmetic composition with high beta-glucan content, it is best to keep the fermentation conditions.

As shown in Table 2 below, the fermented sweet potato of the present invention thus prepared has a high beta-glucan content of 7.2% (w/w), which can be used as a material for a functional cosmetic composition.

3. 3rd process: mixture preparation (S30)

In this process, it is characterized in that the mixture is prepared by mixing the black tea extract of the first step and the fermented sweet potato of the second step in a weight ratio of 1: 1 to 2.

In other words, an object of the present invention is to provide a cosmetic composition having a high content of beta-glucan and exhibiting functionality while having an antioxidant effect, citing the softness of the fermented sweet potato itself to provide a creamy cosmetic composition.

Accordingly, in order to achieve the above object, the black tea extract in the first step and the fermented sweet potato in the second step must be composed in a weight ratio of 1: 1 to 2, and at this time, if the weight ratio is out of the range, problems such as too thin or poor spreadability occur.

4. 4th process: manufacturing coffee vinegar (S40)

In this process, acetic acid bacteria culture and simple sugar are added to the coffee material composed of coffee berries, coffee leaves and branches, stored at 20-30 ° C for 7-9 months, and then filtered to produce coffee vinegar.

To explain, the coffee fruit is a thin film attached to the coffee bean, parchment, which is a shell that surrounds the whole skin, a pectin layer that surrounds the parchment, a pulp that is the pulp that surrounds the pectin layer, and the last pulp. Here, the pulp corresponds to the fleshy portion of the coffee fruit, and is known to have a sweet taste and contain various functional ingredients.

However, unlike other fruits, the coffee berries are not vinegared well when used as they are and naturally fermented, so coffee berries, coffee leaves and branches should be used together.

In other words, since coffee leaves and branches contain enzymes that decompose various components, natural fermentation is possible. In this step, it is important to mix coffee berries, coffee leaves, and branches as coffee materials.

At this time, the coffee material is characterized in that the coffee leaves and branches are composed of 15 to 20 parts by weight based on 100 parts by weight of the coffee cherry, and when the content of the coffee leaves and branches is less than 15 parts by weight, natural fermentation is slow.

After adding acetic acid bacteria (genus Acetobacter) culture medium and monosaccharide to the coffee material thus prepared, coffee vinegar is produced by storing at 20-30 ° C. for 7-9 months.

At this time, when the content of the acetic acid bacteria culture medium is less than 0.1 weight ratio, the content is too small, so that fermentation does not occur properly, and when it exceeds 0.2 weight ratio, the excessive content causes the unique flavor of fermentation or consumers' preference.

In addition, when the content of the simple sugar is less than 2 weight ratio, the content is too small, so that natural fermentation does not occur properly, and when it exceeds 4 weight ratio, the stickiness becomes stronger due to the excessive content, thereby reducing consumers' preference.

The monosaccharide is composed of 70-80% (v/v) of glucose (glucose) and 20-30% (v/v) of fructose (fructose), which is very important in vinegaring coffee.

5. Step 5: Manufacturing cosmetic composition (S50)

In this process, it is characterized in that a cream-type cosmetic composition is prepared by adding and mixing the coffee vinegar of the fourth step to the mixture of the third step.

At this time, the cream-type cosmetic composition is characterized in that the black tea extract of the first step, the fermented sweet potato of the second step, and the coffee vinegar of the fourth step are composed in a weight ratio of 1: 1 to 2: 0.1 to 0.2. At this time, when the content of coffee vinegar is contained outside the weight ratio of less than 0.1 weight ratio, the antibacterial activity is insufficient and the preservability is deteriorated, and when the weight ratio exceeds 0.2 weight ratio, the skin is rather irritated. there will be

The cosmetic composition prepared in this way is characterized in that it is composed of 0.01 to 90% by weight relative to the total weight of cosmetics.

In addition to the binders, which are the active ingredients for the efficacy, the final cosmetic composition of the present invention may be used by appropriately selecting and using ingredients, for example, fats and oils, hydrocarbons, waxes, fatty acids, synthetic esters, etc., alcohols, powders, surfactants, thickeners, polymer compounds, gelling agents, UV absorbers, UV scattering agents, antioxidants, pigments, pigments, preservatives, fragrances, drugs, or water, etc.

Examples of oils and fats include jojoba oil, castor oil, olive oil, soybean oil, palm oil, palm oil, cacao oil, mink oil, and turtle oil.

Examples of hydrocarbons include liquid paraffin, vaseline, microcrystalline wax, and squalene.

Waxes include beeswax, lanolin, carnauba wax, and candelilla wax.

Examples of fatty acids include myristic acid, palmitic acid, stearic acid, oleic acid, isostearic acid, and lauric acid.

Synthetic esters include isopropyl myristate, isopropyl palmitate, butyl oleate, myristyl myristate, octyldodecyl myristate, propylene glycol monostearate, myristyl lactate, isostearyl malate, glycerin monostearate, and distearyldimethylammonium chloride.

Fats, hydrocarbons, waxes, fatty acids, and synthetic esters may be combined in a ratio of 0 to 30 w/w% per cosmetic composition.

Examples of alcohols include ethanol, 1,3-butylene glycol, propylene glycol, lauryl alcohol, cetanol, stearyl alcohol, and oleyl alcohol. Alcohols can usually be blended in a ratio of 0 to 25 w/w% per cosmetic composition.

As the surfactant, polyglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene fatty acid esters, polyoxyethylene sorbitan fatty acid esters, polyoxyethylene alkyl ethers, coconut oil fatty acid monoethanolamide, polyoxyethylene hydrogenated castor oil, sodium lauryl sulfate, polyoxyethylene glyceryl pyroglutamic acid isostearic acid, sodium alkylbenzenesulfonate, polyoxyethylene stearyl ether, dialkyl sulfosuccinic acid, trimethyl bromide tylpyridinium, n-octadecyltrimethylammonium chloride, monoalkyl phosphoric acid, N-acyl sultamic acid, N-acyl glutamine, sucrose fatty acid ester, polyoxyethylene sorbitan monostearate, polyoxyethylene lauryl ether sodium sulfate, polyoxyethylene reduced lanolin, sugar esters and the like. Surfactant may be formulated in a ratio of 0 to 10 w / w% per cosmetic composition.

Examples of the thickener include carboxyvinyl polymer, methylpolysiloxane, dextran, carboxymethylcellulose, carrageenan, and hydroxypropylmethylcellulose. The thickener may be formulated in a ratio of 0 to 5 w/w% per cosmetic composition.

Examples of additional moisturizing agents include glycerin, propylene glycol, 1,3-butylene glycol, pyroglutamic acid, acetylglutamic acid, and procyanidin. Moisturizers may be formulated in a ratio of 0 to 25 w/w% per cosmetic composition.

As preservatives, one or more of benzoic acid, salicylic acid, dihydroacetic acid or salts thereof, phenols of paraoxybenzoic acid esters, triclosan halocarbon, 1,2-hexanediol, ethylhexylglycerin, caprylyl glycol, hydroxyacetophenone, etc. are used in combination. Preservatives may be formulated in a ratio of 0 to 2.0 w/w% per cosmetic composition.

Any fragrance may be used as long as it is normally used for cosmetics.

Examples of the pigment include iron oxide, titanium dioxide, zinc oxide, kaolin, and talc. The pigment may be formulated in a ratio of 0 to 5 w/w% per cosmetic composition.

Examples of the drug include wheat germ oil, vitamin A, vitamin B2, vitamin E, magnesium or sodium ascorbic acid-2-phosphate, D-pantothenyl alcohol, dipotassium glycyrrhizinate, glutathione, UV absorbers, chelating agents, plant extracts, microbial metabolites/extracts, and the like. The drug may be formulated in a ratio of 0 to 5 w/w% per cosmetic composition.

Examples of water include tap water, mineral water, salt water, sea water, deep sea water, ultrapure water, water derived from polar ice, mineral-containing water, and purified water. Water is blended in any proportion.

Hereinafter, the present invention will be described in more detail with reference to experimental examples, but these experimental examples are for illustrative purposes only and are not intended to limit the protection scope of the present invention.

<Example 1> Preparation of cream-type cosmetic composition 1

After purchasing 2 kg of black tea on the market, it was pulverized, and distilled water (20 times the weight of black tea) was added thereto, followed by extraction at 60 ° C. for 2 hours to prepare a black tea extract.

15 kg of orange sweet potato (Pungwonmi, Ipomoea batatas L.) containing 5.1% (w / w) of beta-glucan was cooked in steam at 100 ° C. for 50 minutes to prepare steamed sweet potato, and then crushed to prepare steamed sweet potato paste. 15 ℓ of Bacillus amyloliquefiens strain culture medium having the nucleotide sequence of FIG. 2 in 10 kg of steamed sweet potato paste (LA medium, 1×10 ⁷ CFU/ml) was added and fermented at 35° C. for 4 days to prepare fermented sweet potato.

A mixture was prepared by mixing 20 kg of the black tea extract and 20 kg of the fermented sweet potato.

After purchasing enveloped coffee berries, coffee leaves and branches from the market, washing to remove dust and foreign matter, and then draining water, adding 0.2 kg of coffee leaves and branches to 1 kg of coffee berries and mixing them to prepare coffee materials. After putting it so that the coffee material was completely precipitated, it was stored at 25 ° C. for 8 months, and then filtered to prepare coffee vinegar.

Then, 4 kg of the coffee vinegar was added to 40 kg of the mixture and mixed to prepare a cream-type cosmetic composition 1.

<Comparative Example 1> Preparation of cosmetic composition 2

Cosmetic composition 2 was prepared in the same manner as in Example 1, but using purple sweet potato instead of the orange sweet potato.

<Comparative Example 2> Preparation of cosmetic composition 3

It was prepared in the same manner as in Example 1, but a cosmetic composition 3 was prepared by applying a fermented black tea extract (fermentation method is the same as that of the fermented sweet potato) instead of the water extract of black tea.

<Comparative Example 3> Preparation of cosmetic composition 4

Cosmetic composition 3 was prepared in the same manner as in Example 1, but using the black tea ethanol extract instead of the black tea water extract.

<Comparative Example 4> Preparation of cosmetic composition 5

It was prepared in the same manner as in Example 1, but cosmetic composition 5 was prepared by applying sugar water instead of the simple sugar when preparing the coffee vinegar.

<Comparative Example 5> Preparation of cosmetic composition 6

It was prepared in the same manner as in Example 1, but cosmetic composition 6 was prepared by applying general brown rice vinegar instead of the coffee vinegar.

<Comparative Example 6> Preparation of cosmetic composition 7

It was prepared in the same manner as in Example 1, but when preparing the mixture, 20 kg of the black tea extract and 10 kg of the fermented sweet potato were mixed to prepare a mixture, and cosmetic composition 7 was prepared by applying the mixture.

<Comparative Example 7> Preparation of cosmetic composition 8

It was prepared in the same manner as in Example 1, but 1 kg of the coffee vinegar was added to 40 kg of the mixture and mixed to prepare a cosmetic composition 8.

<Experimental Example 1> Confirmation of antioxidant effect, skin moisturizing effect, storage period and skin irritation

1. Experiment method

For the composition of Example 1 and the compositions of Comparative Examples 1 to 7, the total polyphenol content was checked to confirm the antioxidant effect, the beta-glucan content was checked to confirm the skin moisturizing effect, and the shelf life and skin irritation were also confirmed to confirm the commercialization potential.

① Measurement of total polyphenols

Total polyphenolic compounds were measured using the Folin-Denis assay. After putting 1 ml of the test reagent dissolved in DMSO into the test tube, 1 ml of the folin-reagent was added and the tube was left for 3 minutes. 1 mL of 10% Na ₂ CO ₃ was added to the mixture and the mixture was shaken vigorously. After standing the tube for 60 minutes, the absorbance was measured at 760 nm. A standard curve was prepared using tannic acid.

② Measurement of beta glucan

The beta-glucan measurement was performed using a Mixed-Linkage β-glucan kit, a Megazyme kit, and the beta-glucan content was measured by subtracting the alpha-glucan content (α-glucan) from the total glucan content (total-glucan).

In other words, first, 15 ml HCl was added to 100 mg of each composition, left for 45 minutes, then 10 ml of water was added, reacted for 2 hours, 10 ml of 2N KOH was added, and then the volume was increased to 100 ml with 200 mM sodium acetate buffer, centrifuged, and 0.1 ml of the supernatant was mixed with a solution [mixture of (exo-1,3 β-glucanase) and β-glucosidase]. Mix and react for 1 hour.

Next, 3ml GOPOD mixture (glucose reagent + glucose oxidase, peroxidase, 4-aminoantipyridine) was added and reacted for 20 minutes, and then the absorbance was measured at 510 nm to confirm the total glucan content.

As a method for measuring the alpha-glucan content, 2 ml KOH was first added to each 100 mg of each composition, mixed, and then homogenized in an ice water bath for 20 minutes. Next, after adding 8ml 12M sodium acetate buffer, 0.2ml of the solution (50% glycerol + amyloglucosidase 1,630 U/ml + invertase 500 U/ml solution) was mixed and centrifuged after reaction for 30 minutes. Thereafter, the GOPOD mixture was added to 0.1 ml of the supernatant, and after reacting for 20 minutes, the absorbance was measured at 510 nm to confirm the alpha-glucan content.

③ Retention period

The degree of corruption was confirmed through 30 trained evaluation personnel, and after evaluating the flavor and appearance state with a 5-point method, the storage period was measured by averaging each score for each item.

④ Degree of skin irritation

The first stimulation test on the human body was conducted through the human patch test.

30 healthy adult men and women were tested according to CTFA guidelines [Reference: The Cosmetic, Toility and Fragrance Association Inc Washington, DC, 2003619941]. After dropping 15 mL of the sample and the solution into the Finn Chamber, it was placed on the back of the human body as a test site and fixed with tape. Then, after applying the patch for 24 hours, the patch was removed, and after 4 hours had elapsed, the skin reaction of the test site was determined according to the following criteria.

< Judgment Criteria >

- : No erythema or specific symptoms +/- : Slightly redder than the surroundings

+: Significantly redder than the surroundings ++: Severely redder and swollen than the surroundings

Stimulus = [{(+/-) number x 1} + {(+) number x 2} + {(++) number x 3}]/number of subjects

2. Experimental results

The experimental results were shown in Table 2 below.

division Total polyphenol content
(mg/g) Beta glucan content
(w/w/ %) Storage period skin irritation Example 1 110.5 7.8 5 months 0.01 Comparative Example 1 110.5 X 5 months 0.01 Comparative Example 2 125.1 7.8 4 months
- Severe fermentation smell 0.1 Comparative Example 3 115.2 7.8 5 months One Comparative Example 4 110.5 7.8 1 month 0.01 Comparative Example 5 110.5 7.8 5 months 2 Comparative Example 6 110.5 5.2 5 months 0.01 Comparative Example 7 110.5 7.8 5 months 2

As shown in Table 2, it was confirmed that the composition of Example 1 can be stored for up to 5 months without additional chemical preservatives, while having a rather high total polyphenol content and beta-glucan content, low skin irritation and a long storage period.

On the other hand, in the case of Comparative Example 1, it was confirmed that the content of beta-glucan was almost nonexistent. In the case of Comparative Example 2, the total polyphenol content was very high, but storage was not easy due to the strong fermentation odor. In Comparative Example 3, Comparative Example 5, and Comparative Example 7, it was somewhat difficult to use as a cosmetic due to high skin irritation.

In addition, in the case of Comparative Example 6, it was confirmed that the total polyphenol content was high, but the beta-glucan content was slightly low.

As a result of measuring the following feeling of use based on the above experimental results, the following results were obtained.

<Experimental Example 2> Check the feeling of use

1. Experiment method

To evaluate the feeling of use, a questionnaire was conducted on the feeling of use to the evaluation group consisting of 30 adult women aged 20 to 40 years. The cosmetic compositions of Example 1 and Comparative Examples 1 to 7 were used in the morning at the last stage of skin care, and then evaluated in a way to answer the questionnaire on a 5-point scale (higher score, better), and the results are shown in Table 3 below.

2. Experimental results

The experimental results were shown in Table 3 below.

division spreadability persistence Moisture Example 1 4.3 4.2 4.5 Comparative Example 1 4.0 3.0 2.2 Comparative Example 2 - - - Comparative Example 3 4.0 - - Comparative Example 4 - - - Comparative Example 5 4.0 - - Comparative Example 6 1.0 2.5 2.6 Comparative Example 7 - - -

As shown in Table 3, it was confirmed that the composition of Comparative Example 1 had a low beta-glucan content and a low moistness.

The composition of Comparative Example 2 had a too strong fermentation smell, so the usability test itself was not possible, and the compositions of Comparative Examples 3, 5, and 7 had excellent spreadability, but it was difficult to confirm the durability due to the tingling of the skin over time.

The composition of Comparative Example 4 was not able to test the feeling of use due to decay, and in the case of the composition of Comparative Example 6, it was confirmed that the application property was very poor and the durability was also poor.

On the other hand, it was confirmed that the composition of Example 1 had excellent spreadability and high skin moisturization, and very moistness was maintained, and the durability was also achieved for about 24 hours. Therefore, it can be seen that the composition of Example 1 received excellent evaluation evenly in all items of application property, durability, and moistness, and thus it was found to be suitable as a cosmetic material.

As such, the cosmetic composition of the present invention is harmless to the human body, has excellent preservative and antioxidant effects, and contains a high content of beta-glucan, so it can be suitably applied as a material for cosmetic compositions, and it can be seen that cosmetics can be prepared without chemical preservatives.

The above present invention has been looked at with a focus on preferred embodiments and experimental examples, and those skilled in the art to which the present invention belongs will be able to implement embodiments of a different form from the detailed description of the present invention within the essential technical scope of the present invention. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the equivalent range should be construed as being included in the present invention.

Claims (5)

Containing black tea extract, orange sweet potato fermentation and coffee vinegar as active ingredients,
A cream-type cosmetic composition.
According to claim 1,
The black tea extract, the fermented orange sweet potato, and the coffee vinegar are characterized in that they are composed in a weight ratio of 1: 1 to 2: 0.1 to 0.2,
A cream-type cosmetic composition.
A first step of extracting black tea with water to prepare a black tea extract;
A second step of preparing a fermented orange sweet potato product by adding a Bacillus amyloriquepesciens strain culture solution to the steamed orange sweet potato paste and fermenting;
A third step of preparing a mixture by mixing the black tea extract of the first step and the orange sweet potato fermented product of the second step in a weight ratio of 1: 1 to 2;
A fourth step of preparing coffee vinegar by adding an acetic acid culture solution and simple sugar to the coffee material consisting of coffee berries, coffee leaves and branches, storing it at 20-30 ° C for 7-9 months, and then filtering it,
A fifth step of preparing a cream-type cosmetic composition by adding and mixing the coffee vinegar of the fourth step to the mixture of the third step;
Method for producing a cream-type cosmetic composition.
According to claim 3,
The cream-type cosmetic composition of the fifth step is characterized in that the black tea extract of the first step, the fermented orange sweet potato of the second step, and the coffee vinegar of the fourth step are composed in a weight ratio of 1: 1 to 2: 0.1 to 0.2,
Method for producing a cream-type cosmetic composition.
It is prepared by the manufacturing method of claim 3 or claim 4,
It is characterized by antioxidant activity and high moisturizing ability,
A cream-type cosmetic composition.