KR102654423B1 - cosmetic containing garlic fermented extract and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing cosmetics containing a fermented extract of garlic, in which 90-110% by weight of sterilized rice bran, 1-3% by weight of water, and 0.1-0.3% by weight of sugar are added and Bacillus subtilis adheres. A step of stirring to prevent the generation of anaerobic bacteria in the rice bran mixture, a step of maintaining heat at 75 to 85° C. for 70 to 75 hours through stirring 2 to 4 times a day to prevent the generation of anaerobic bacteria in the rice bran mixture, and the rice bran heated after the above steps. maintaining the temperature at 60-65°C for 48 hours to stabilize it, adding yeast while maintaining the above-mentioned temperature of 60-65°C, placing garlic in rice bran, and then primary maturing the garlic for 48 hours. A step of placing the firstly aged garlic in a vacuum chamber and secondly maturing it at room temperature of 30-35°C for 3 months, extracting a concentrate from the secondly aged garlic and thirdly maturing it at 3-6°C for one month. A step of maturing, drying and powdering the thirdly aged garlic concentrate and extracting it with a solvent to obtain a fermented garlic extract, and comprising 0.1-2.0% by weight of the fermented garlic extract based on the total weight. do. The present invention, according to the above manufacturing method, ferments garlic using a specific yeast and prepares cosmetics using the extract, thereby significantly reducing the specific odor of garlic and providing a high content of anti-aging active ingredients to protect the skin. It has excellent whitening, elasticity and wrinkle improvement, skin irritation relief, and soothing effects, which can increase marketability.

Description

Cosmetics containing fermented garlic extract and manufacturing method thereof}

The present invention relates to cosmetics containing a fermented extract of garlic and a method for manufacturing the same. More specifically, the present invention relates to fermenting garlic using a specific yeast and then preparing a cosmetic using the extract to significantly reduce the specific odor of garlic. It relates to cosmetics containing fermented extracts of garlic that provide a high content of anti-aging active ingredients and thus have excellent skin whitening, elasticity and wrinkle improvement, skin irritation relief, and soothing effects, thereby increasing marketability, and their manufacturing methods.

In general, garlic is a plant belonging to the Liliaceae family, which is native to Central Asia. It is widely cultivated in the Far East, including Korea, China, and Japan, and its efficacy has been scientifically revealed and it is recognized as a well-being food. I'm receiving it.

Garlic's main ingredients include 20% carbohydrates, 3.3% protein, 0.4% fat, 0.92% fiber, and 13.4% ash. In addition, it contains vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, It contains various nutrients such as phosphorus, zinc, selenium, and allicin.

And the representative ingredient of garlic is a sulfur compound called allin. Allin has no scent, but as soon as garlic tissue is damaged, allin interacts with an enzyme called allinase within the tissue to become allicin, a self-defense substance.

The above-mentioned allicin has a spicy taste and a strong odor, but has a strong sterilizing and antibacterial effect, killing food poisoning bacteria and Helicobacter pylori bacteria that cause gastric ulcers.

In addition, allicin not only aids digestion, increases immunity, and lowers cholesterol levels, but also turns into allitiamine when combined with vitamin B1, helping to relieve fatigue.

In addition to allicin, garlic contains various sulfur compounds. For example, methylcysteine is known to inhibit liver cancer and colon cancer, and these sulfur compounds also have an antioxidant effect by removing free radicals.

In addition, garlic absorbs and stores selenium in the soil, and selenium is also a mineral known to prevent cancer (Power Food Superfood, December 11, 2010, Blue Happiness).

However, although the excellent functionality of garlic has been revealed, due to the nature of garlic, it is not easy to process, so it has been used in limited fields such as seasonings and health functional foods, and the amount of use has also been limited.

In other words, due to the strong smell and pungent taste of garlic, despite its excellent efficacy, there are significant restrictions in its use. In particular, because allicin has an antibacterial effect, it is difficult to grind and ferment garlic, making it not widely used.

Accordingly, there have been attempts to ferment garlic by suppressing the production of components that inhibit the activity of fermenting bacteria through heat treatment, or to remove odors by extracting and filtering garlic by sterilizing garlic with high-temperature steam and inactivating enzymes, but heat treatment There was a problem that the useful active ingredients of garlic were destroyed or reduced by the process, reducing its effectiveness.

Korean Patent Registration No. 10-0825901 (2008.04.22.) Korean Patent Publication No. 10-2004-0003639 (January 13, 2004)

Therefore, the present invention was made in consideration of the above circumstances, and the purpose of the present invention is to significantly reduce the specific odor of garlic by fermenting garlic using a specific yeast and then providing cosmetics using the extract, and to produce a high content of garlic. The aim is to provide cosmetics containing fermented extracts of garlic that can increase marketability by providing anti-aging active ingredients, thereby improving skin whitening, improving elasticity and wrinkles, relieving skin irritation, and soothing the skin, and a method for manufacturing the same.

This above object is achieved by the present invention, and according to one aspect of the present invention, a method for producing a cosmetic containing a fermented extract of garlic includes 90-110% by weight of sterilized rice bran, 1-3% by weight of water, and 0.1% by weight of sugar. Adding -0.3% by weight and stirring to allow Bacillus subtilis to adhere, and stirring 2 to 4 times a day to prevent anaerobic bacteria from forming in the rice bran mixture, at a temperature of 75 to 85°C for 70 to 75 hours. maintaining the heat, maintaining the temperature of 60-65°C for 48 hours to stabilize the rice bran heated after the above steps, adding yeast while maintaining the temperature of 60-65°C, and adding yeast to the rice bran. A step of primary maturing the garlic for 48 hours after placing the garlic, placing the primary aged garlic in a vacuum chamber and secondary maturing the garlic for 3 months at room temperature of 30-35°C, and secondary maturing the garlic for 48 hours. Extracting the concentrate from garlic and thirdly maturing it at 3-6°C for one month; drying and powdering the thirdly aged garlic concentrate and extracting it with a solvent to obtain a garlic fermentation extract; and the garlic fermentation extract It is characterized in that it contains 0.1-2.0% by weight based on the total weight.

At this time, the yeast is preferably wild yeast or Saccharomyces cerevisiae.

According to another aspect of the present invention, the fermented garlic extract prepared by the above-described production method contains 0.1 to 2% by weight based on the total weight of the cosmetic composition, and these cosmetics have skin whitening, skin elasticity improvement, skin wrinkle improvement, and skin irritation relief. and skin soothing cosmetics, as well as lotion, cream, essence, cleansing foam, cleansing water, pack, body lotion, body oil, body gel, shampoo, rinse, hair conditioner, hair gel, foundation, lipstick, mascara or Those skilled in the art will easily know that it can be manufactured into a makeup base formulation.

The present invention, according to the above manufacturing method, ferments garlic using a specific yeast and prepares cosmetics using the extract, thereby significantly reducing the specific odor of garlic and providing a high content of anti-aging active ingredients to protect the skin. It has excellent whitening, elasticity and wrinkle improvement, skin irritation relief, and soothing effects, which can increase marketability.

Hereinafter, the present invention will be described in detail so that a person skilled in the art can easily practice the present invention.

First, prepare the garlic fermentation extract by the following method.

1. Add 1g of water and 0.1g of sugar to 100g of sterilized rice bran and stir to allow Bacillus subtilus to adhere to generate heat of 80℃. Afterwards, stir 3 times a day to prevent anaerobic bacteria from forming in the rice bran. Maintains heat for 72 hours.

2. After 72 hours, stabilize the heated rice bran and maintain it for 48 hours to lower the temperature of the rice bran to 60℃.

3. Saccharomyces cerevisiae yeast is added to maintain the temperature at 60°C, the garlic is placed in the rice bran, and the garlic is aged for 48 hours.

4. Place the aged garlic in a vacuum chamber and mature for 3 months at room temperature of 30℃.

At this time, the method of long-term maturation is similar to the method of producing lactic acid bacteria in kimchi. It is a method of using lactic acid bacteria that feed on enzymes produced by yeast, and was studied based on the traditional method of producing soybean paste.

The lactic acid bacteria obtained in this way reduce the odor of garlic and significantly reduce the pungency of allicin by fermenting garlic as in kimchi.

5. Ripen the garlic extract at 5℃ for 1 month.

6. The aged garlic is dried, powdered, and extracted with a solvent.

At this time, the garlic fermentation extract can be extracted to manufacture cosmetic raw materials using a solvent used in conventional solvent extraction.

For example, the powder is dissolved in 2 to 10 times (by weight) 50 to 90% methanol, then filtered, and the obtained filtrate is concentrated under reduced pressure to obtain a garlic fermentation extract. In the present invention, 70% methanol is used for 10 g of extract powder. did.

In addition, the garlic fermentation extract contains 0.1 to 2% by weight based on the total weight of the cosmetic composition. These cosmetics can be used in cosmetics for skin whitening, skin elasticity improvement, skin wrinkle improvement, skin irritation relief, and skin soothing, as well as lotion and cream. Those skilled in the art will easily know that it can be prepared in the form of essence, cleansing foam, cleansing water, pack, body lotion, body oil, body gel, shampoo, rinse, hair conditioner, hair gel, foundation, lipstick, mascara or makeup base. You will find out.

[Example]

Hereinafter, the present invention will be described in detail through the following examples, but the present invention is not limited to these examples and was carried out as follows for cosmetic effects.

Example 1: Preparation of garlic fermentation extract

Test Example 1: Sensory evaluation

A sensory evaluation was conducted on 20 adult men and women to determine whether the fermented garlic powder prepared in the above example had a specific garlic odor. The results are shown in Table 1.

<Special odor sensory evaluation>

0 (there was no smell at all) to 5 (there was a very strong garlic smell)

As can be seen in Table 1, the garlic fermentation extract prepared in Examples of the present invention had the specific garlic odor significantly removed.

Examples 2-3: Preparation of lotion containing fermented garlic extract

A lotion containing fermented garlic extract (Example 1) was prepared according to a conventional method with the composition and content shown in Table 2 below.

Test Example 2: Confirmation of skin elasticity improvement effect

Ten men and women in their 20s and 30s were asked to use cosmetics containing and not containing fermented garlic extract according to the present invention every morning and evening for one week, and the degree of improvement in skin elasticity was evaluated. The results are shown in Table 3 below.

<Evaluation of skin elasticity improvement>

0 (no effect at all) ~ 5 (skin elasticity is greatly improved.)

As confirmed in Table 3, the lotion compositions of Examples 2 and 3 containing the fermented garlic extract of the present invention had an excellent skin elasticity improvement effect compared to Comparative Example 1 which did not contain the extract.

Test Example 3: Confirmation of skin soothing effect

After inducing skin irritation through the tape stripping method on the inner part of the lower arm of 10 men and women in their 20s and 30s who do not currently have skin allergy symptoms, the cosmetic containing the fermented garlic extract according to the present invention and A relative evaluation was made of the degree to which irritation caused by applying cosmetics that did not contain the substance was calmed down. First, skin erythema was induced by taping two inner parts of the lower arm 30 times with regular scotch tape. After erythema was induced, a cosmetic containing the fermented garlic extract according to the present invention was applied, and a cosmetic not containing the fermented garlic extract according to the present invention was applied. The degree of skin soothing was evaluated 3 hours after application. The results are shown in Table 4 below.

<Skin irritation level (erythema) evaluation>

0 (no response) 1 (very slight traces of erythema) 2 (dim or light erythema)

3 (clear border but mild erythema) 4 (clear erythema) 5 (severe erythema)

As confirmed in Table 4, the lotion compositions of Examples 2 and 3 containing the fermented garlic extract of the present invention had an excellent skin irritation alleviating effect compared to the lotion composition of Comparative Example 1 which did not contain the extract.

The present invention is not limited to the method for producing cosmetics containing fermented garlic extract according to the described embodiments, and various modifications and variations can be made without departing from the spirit and scope of the present invention as is known in the art. It is self-evident to those with knowledge. Therefore, it should be said that such variations or modifications fall within the scope of the patent claims of the present invention.

Claims (3)

In the manufacturing method of cosmetics containing fermented extract of garlic,
Based on 100 parts by weight of rice bran, adding 0.9 to 3.3 parts by weight of water and 0.1 to 0.3 parts by weight of sugar and stirring to allow Bacillus subtilis to adhere;
Maintaining heat at 75-85°C for 70-75 hours by stirring 2-4 times a day to prevent anaerobic bacteria from forming in the rice bran mixture;
Maintaining the heated rice bran at a temperature of 60-65°C for 48 hours to stabilize it after going through the above steps;
After the stabilization, adding yeast to the rice bran, placing the garlic in the rice bran, and then first maturing the garlic for 48 hours;
Putting the firstly aged garlic into a vacuum chamber and secondly maturing it at room temperature of 30-35°C for 3 months;
Extracting the concentrate from the secondary aged garlic and thirdly maturing it at 3-6°C for 1 month;
Obtaining a garlic fermentation extract by drying and powdering the thirdly aged garlic concentrate and extracting it with a solvent; and
A method for producing a cosmetic containing a fermented extract of garlic, characterized in that it contains 0.1-2.0% by weight of the fermented garlic extract based on the total weight. The method for producing a cosmetic containing a fermented extract of garlic according to claim 1, wherein the yeast is wild yeast or Saccharomyces cerevisiae. A cosmetic containing a fermented extract of garlic, characterized in that it is manufactured by the method according to claim 1.