KR20170095486A

KR20170095486A - Mask pack using fruit peels and manufacturing apparatus and method thereof

Info

Publication number: KR20170095486A
Application number: KR1020160016909A
Authority: KR
Inventors: 원유빈; 권순석; 조경욱; 안혜리; 박해정; 김정헌; 김희준
Original assignee: 금오공과대학교 산학협력단
Priority date: 2016-02-15
Filing date: 2016-02-15
Publication date: 2017-08-23

Abstract

The present invention relates to a method and a device for manufacturing a mask pack using fruit peels and to the mask pack manufactured thereby, and more specifically, to a method and a device for manufacturing a mask pack using fruit peels, wherein the fruit peels contain many nutrients but are considered as food waste and wasted. The mask pack using the fruit peels according to the present invention is manufactured by adding a mask pack composition in which 5 to 15 wt% of the fruit skins, 10 to 20 wt% of a gel-forming agent, 0.3 to 3 wt% of a moisturizer, with respect to 100 wt% of purified water, are mixed into a mask molding frame and by cooling the mask pack composition.

Description

[0001] The present invention relates to a method of manufacturing a mask pack using a fruit skin, a manufacturing apparatus and a mask pack using the same,

The present invention relates to a method for manufacturing a mask pack using a fruit skin, a manufacturing apparatus and a mask pack manufactured thereby, and more particularly, to a mask pack using a fruit skin containing many nutrients but being discarded as garbage A manufacturing apparatus, and a mask pack manufactured thereby.

Among the waste generated in daily life, food waste accounts for 25 ~ 35%, and economic loss of 18 ~ 25 trillion won is generated annually for food waste disposal.

Most of the food waste occurs during the process of cooking food, and a large number of fruit peels are occupied.

Fruit peels are concentrated in various nutrients, but are mostly discarded.

The inner skin of the watermelon contains a lot of moisture, so it is effective for hydration. It is known that it has a soothing effect of calming the heat when the skin burns in summer summers.

The grape skin contains a large amount of polyphenols, which inhibits the production of melanin pigment that produces freckles and stains. The grape extract has exfoliation effect. The orange peel is rich in vitamin C, , The remonene ingredient prevents moisture evaporation of the skin.

In addition, the quercetin component of the apple peel is antioxidant, slowing the aging of the skin, and the pectin ingredient is effective for pore shrinkage and skin whitening.

Recently, research institutes and government agencies are also encouraging the use of fruit peels by presenting various research data on fruit shells.

Korean Patent No. 10-1374617 (method for producing grape extract from grape skin and grape seed and grape extract prepared by this method) extracts grape skin and grape seed in a solvent to obtain an extract of grape by-product, The present invention relates to a method for producing grape extracts in which a sea tangle extract is added and a grape extract prepared by the method.

In addition, Korean Patent No. 10-1254877 (method of manufacturing beer using apple peel) is a method of extracting dried apple peel and apple peel extract to maximize antioxidant content contained in apple peel, The present invention provides a method of preparing beer containing various antioxidants and anticancer substances of apple peels as well as being superior in flavor and aroma to conventional beer by adding to the fermentation stage.

As described above, the above-mentioned patent documents have produced a method of producing an extract and a beer in order to utilize nutrients inherent in fruit husks, but there has been no description on a mask pack using a fruit shell and an apparatus and a method for manufacturing the same.

1) Korean Patent No. 10-1374617 (method for producing grape extract from grape skin and grape seed and grape extract prepared by this method) 2) Korean Patent No. 10-1254877 (Method of manufacturing beer using apple peel)

An object of the present invention is to provide a method of manufacturing a mask pack using a fruit skin containing many nutrients but being regarded as food waste, and a manufacturing apparatus and a mask pack manufactured thereby.

In order to solve the above problems, a method of manufacturing a mask pack using a fruit shell of the present invention comprises: a mixing step (S100) of forming a mask pack composition by mixing a fruit shell, a gel forming agent and a humectant in a container containing purified water; And a cooling step (S200) of injecting the mask pack composition into a mask forming frame and cooling the mask forming composition.

The mixing step (S100) includes: a purified water heating step (S110) of heating the purified water using a heating device; A fruit shell mixing step (S120) of charging and mixing 5 to 15 parts by weight of a fruit shell with respect to 100 parts by weight of heated purified water; And an additive mixing step (S130) of sequentially adding and mixing a gel-forming agent and a humectant into the purified water to which the fruit shell is administered.

In the additive mixing step (S130), 10 to 20 parts by weight of a gel-forming agent is added to 100 parts by weight of purified water, and the mixture is mixed at 50 to 300 rpm for 30 seconds to 3 minutes. Then, 100 parts by weight of purified water is mixed with 0.3 to 3 parts by weight Adhering and mixing.

Wherein the gel-forming agent is one selected from the group consisting of agar, gelatin, and combinations thereof, wherein the humectant is any one selected from the group consisting of glycerin, essential oil, hyaluronic acid, and combinations thereof.

According to another aspect of the present invention, there is provided an apparatus for manufacturing a mask pack using a fruit shell, comprising: a heating unit for heating purified water; A raw material supply part for containing and supplying the fruit skin, the gel-forming agent and the humectant, respectively; A mixer for mixing purified water heated from the heating unit and a fruit shell supplied from the raw material supply unit, a gel phase forming agent, and a humectant to form a mixture; And a mask forming part for forming the mixture in a mask shape.

The heating unit includes a water supply pipe for supplying purified water; A purified water tank for receiving the purified water introduced from the water supply pipe; A heater for heating the purified water contained in the purified water tank; A temperature controller for controlling the heating temperature of the purified water; And a purified water quantity discharger for controlling the amount of purified water to be introduced into the mixing section.

The raw material supply unit includes a raw material storage tank for storing a fruit shell, a gel formative agent, and a humectant, respectively; And a raw material quantitative emitter which is formed in the raw material storage tank and controls an amount of a fruit shell, a gel-forming agent, and a humectant to be introduced into the mixing portion.

In order to solve the above problems, the present invention provides a mask pack using a fruit skin, which comprises 5 to 15 parts by weight of a fruit shell, 10 to 20 parts by weight of a gel-forming agent, 0.3 to 3 parts by weight of a moisturizer, And the pack composition is put into a mask forming frame and then cooled.

As described above, according to the method of manufacturing a mask pack using the fruit skin according to the present invention, the manufacturing apparatus, and the mask pack manufactured therefrom, nutrients contained in the skin of the fruit can be supplied to the skin.

1 is a flow chart showing a method of manufacturing a mask pack using a fruit skin according to the present invention;
FIG. 2 is a view showing a configuration of an apparatus for manufacturing a mask pack using a fruit shell according to the present invention; FIG.
3 is a photograph showing a mask pack using a fruit skin according to the present invention.

Specific features and advantages of the present invention will be described in detail below with reference to the accompanying drawings. The detailed description of the functions and configurations of the present invention will be omitted if it is determined that the gist of the present invention may be unnecessarily blurred.

FIG. 1 is a flow chart showing a method of manufacturing a mask pack using a fruit skin according to the present invention, wherein (a) shows the entire process, and (b) shows the detailed process of the mixing step.

The method for manufacturing a mask pack using a fruit skin according to the present invention comprises a mixing step (S100) of forming a mask pack composition by mixing a fruit shell, a gel forming agent and a moisturizing agent in a container containing purified water, And a cooling step (S200) for cooling after injection.

The gel-forming agent is added for solidifying and solidifying the formulation of the mask pack, and is characterized in that it is any one selected from the group consisting of agar, gelatin, and combinations thereof. At this time, it is preferable that the gel phase-forming agent is in the form of a powder when storage stability and mixing property are taken into account.

Agar is dried by freeze or squeeze dehydration method with the main component of agar as a main raw material and has a feature that the solidifying power is high and is not decomposed and decayed by bacteria or the like.

Also, it has strong affinity with water to prevent evaporation of water, and contains various minerals and vitamins, which is suitable for use as a skin pack.

Gelatin is a kind of inducible protein obtained by treating collagen, which is a natural protein constituting animal skin, tendon and cartilage, with hot water, and is a substance which imparts coagulability.

The moisturizing agent can impart moisture to the skin when the mask pack is used, and at the same time, the mask pack is immersed in water to prevent the skin from being worn out due to lack of water.

The humectant may be selected from the group consisting of glycerin, essential oil, hyaluronic acid, and combinations thereof.

Glycerin is hygroscopic and can impart viscosity when it is hydrolyzed with fatty acids.

Essential oil is a vegetable oil extracted from various flowers, roots, leaves, bark and fruit peel through distillation or cooling and compressing. It has cell regeneration, immunity enhancement, stress relief, hormone control effect and also has a moisturizing power.

The essential oil is not limited, but specific examples include lavender, chamomile, bergamot, jasmine, ylang ylang, cedarwood, peppermint, rosemary, geranium, coconut, tea tree, eucalyptus, hysop and olive.

Hyaluronic acid is a natural biosynthetic substance present in the skin. It has hydrophilic properties due to its large number of hydroxyl groups, and has excellent skin moisturizing effect. Further, in addition to the moisturizing effect, it has a property of forming a gel by binding with water, so that the durability of the mask pack can be improved.

In the mixing step S100, a mask pack composition is formed by mixing a fruit shell, a gel-forming agent, and a humectant in a container containing purified water. In more detail, the purified water is heated in a purified water heating step S110 (S120) in which 5-15 parts by weight of a fruit shell is added and mixed with 100 parts by weight of heated purified water (S120), and an additive for sequentially injecting and mixing a gel-forming agent and a moisturizer into the purified water to which the fruit shell is added Mixing step (S130).

It is preferable to heat the purified water to a predetermined temperature in order to promote the mixing property and reactivity of each component constituting the mask pack composition. In the purified water heating step (S110), the purified water is heated using a heating device.

In this case, the purified water is preferably heated to 70 to 90 ° C. When the temperature is lower than 70 ° C, it is difficult to uniformly mix and coagulate due to difficulty in melting the gel formative agent and the moisturizing agent. When the temperature exceeds 90 ° C, It is preferable that it does not deviate from the above-mentioned temperature range because it is destroyed and thermal denaturation of the humectant may occur.

Especially, among the above-mentioned moisturizers, the essential oil is susceptible to heat, so it is preferable to heat the essential oil as low as possible.

The fruit shell mixing step (S120) is a step of adding and mixing 5 to 15 parts by weight of the fruit skin to 100 parts by weight of the heated purified water.

The fruit shell is added in an amount of 5 to 15 parts by weight with respect to 100 parts by weight of purified water. If the fruit shell is added in an amount of less than 5 parts by weight, it is difficult to obtain a nutrient supply effect obtained from the fruit shell. When added in an amount exceeding 15 parts by weight, It is difficult to maintain the shape of the mask on the gel due to occurrence of deterioration, shrinkage, and the like, so that it is preferable not to deviate from the above range.

In the case of a fruit shell containing a large amount of fiber, it is possible to carry out a pulverizing process in which the fruit shell is crushed prior to mixing the fruit shell, since it may cause the crushing of the mask.

The grinding process can maximize the nutrient absorptivity by keeping the mask shape and enlarging the surface area of the fruit skin.

The fruit shell used herein is not limited as long as it is rich in nutrients. It is also possible to add the flesh and vegetable bark together as needed.

Specific examples of fruit bark include watermelon bark, grape bark, apple bark, and mandarin bark.

In the additive mixing step (S130), 10 to 20 parts by weight of a gel-forming agent is added to 100 parts by weight of purified water, and the additives (gel-forming agent and humectant) , Mixing the mixture at 50 to 300 rpm for 30 seconds to 3 minutes, and then adding and mixing 0.3 to 3 parts by weight of a moisturizer to 100 parts by weight of purified water.

The gel-forming agent is added in an amount of 10 to 20 parts by weight based on 100 parts by weight of purified water. When the amount of the gel-forming agent is less than 10 parts by weight, gel formation and shape maintenance are difficult. It is difficult to form the shape of the mask even in this case because it is not uniformly filled in the frame. Therefore, it is preferable not to deviate from the above range.

The gel-forming agent is preferably added and mixed before the moisturizing agent. When the gel-forming agent and the humectant are put in and mixed together or the moisturizing agent is first added, the gel-forming agent in powder form is melted and dissolved by the organic component of the moisturizing agent. They may not be mixed with each other, and agglomerates may be generated, resulting in deterioration of mixing properties or prolonged mixing process time.

The gel-forming agent is mixed at 50 to 300 rpm for 30 seconds to 3 minutes. When the mixing speed is less than the mixing speed and time, the gel-forming agent hardly melts and mixes. If the mixing speed and time are exceeded, Or a sharp increase in viscosity may occur. Therefore, the above range should not be exceeded.

After the gel-forming agent is mixed with the purified water, 0.3 to 3 parts by weight of the humectant is added to and mixed with 100 parts by weight of the purified water. When the humectant is added in an amount of less than 0.3 part by weight, The durability of the pack is deteriorated. If it is added in an amount exceeding 3 parts by weight, it is difficult to have viscosity and elasticity due to excessive moisture. In this case, durability may be lowered.

The cooling step (S200) is a step of injecting the manufactured mask pack composition into a mask forming frame and then cooling it.

Since the gel-forming agent contained in the mask pack composition has a property of naturally solidifying if it is left at room temperature (15 to 25 DEG C), no separate cooling means is required.

However, it is also possible to use an air generator and cooling means to shorten the cooling time. At this time, it is preferable that the air generator has a pressure that does not change the shape of the mask pack composition. When the cooling means is used, a sudden temperature drop causes air bubbles in the mask pack to lower durability. .

FIG. 2 is a view showing a configuration of a mask pack manufacturing apparatus using a fruit skin according to the present invention.

The apparatus for manufacturing a mask pack using a fruit shell according to the present invention comprises a heating unit 100 for heating purified water, a raw material supply unit 200 for receiving and supplying a fruit shell, a gel formative agent and a humectant, And a mask forming unit 400 for forming a mixture in the form of a mask and a mixing unit 300 for receiving and mixing a fruit shell, a gel-forming agent, and a moisturizer supplied from the raw material supply unit to form a mixture.

The heating unit 100 includes a water supply pipe 110 for supplying purified water, a purified water tank 120 for storing the purified water introduced from the water supply pipe, a heater 130 for heating the purified water stored in the purified water tank, And a purified water quantity discharger 150 for controlling the amount of purified water to be introduced into the mixing section.

The purified water is transferred from the water supply pipe 110 to the purified water tank 120 and the purified water is heated to a predetermined temperature by the heater 130.

The temperature controller 140 controls the heating temperature of the purified water. When the temperature of the purified water reaches a predetermined temperature, the heater 140 stops operating.

The purified water quantity discharger 150 controls the purified water of a predetermined weight to be introduced into the mixing unit 300.

At this time, the heater 130 is not limited as long as it can be heated, but it may include an ultra-high speed preheating device which can be heated for a short time, preferably about 30 seconds to 2 minutes.

The ultra-high-speed preheating device may include an aluminum thermoblock and a circulation motor which are excellent in thermal conductivity and economical.

The raw material supply unit 200 receives and supplies a fruit shell, a gel formative agent, and a humectant, respectively. More specifically, the raw material supply unit 200 includes a raw material storage tank for storing a fruit shell, a gel- And a raw material quantitative emitter 220 formed in the raw material storage tank and controlling the amount of the fruit husks, gel formers, and humectants to be introduced into the mixing portion.

In the case of a raw material storage tank in which the fruit shell is stored, it is also possible to further crush the fruit shell beforehand.

The mixing unit 300 receives and mixes purified water heated from the heating unit and a fruit shell, a gel-forming agent, and a moisturizing agent supplied from the raw material supply unit to form a mixture.

More specifically, the mixing section 300 may include a mixing tank 310 for receiving purified water, a raw material, and a propeller 320 for mixing.

At this time, the material of the propeller 320 is not limited as long as it can be mixed, but more preferably, a polyamide material having excellent heat resistance and durability can be used.

The mask forming unit 400 includes the mask forming frame, which is a mask-shaped frame, formed in a mask shape.

The material of the mask forming frame is not limited as long as it has a predetermined shape by accommodating the mask composition, but specific examples include a polyethylene material having excellent moldability and economical efficiency.

It is also possible to further include an air generator and a cooling means for shortening the cooling time of the mixture filled in the mask forming frame. At this time, it is preferable that the air generator has a pressure that does not change the shape of the mask pack composition. When the cooling means is used, a sudden temperature drop causes air bubbles in the mask pack to lower durability. .

FIG. 3 shows a mask pack using a fruit skin according to the present invention, wherein (A) is a mask pack using a tangerine skin, and (B) is a mask pack using an apple skin.

A mask pack using a fruit skin according to the present invention is characterized in that a mask pack composition comprising 5 to 15 parts by weight of a fruit shell, 10 to 20 parts by weight of a gel-forming agent and 0.3 to 3 parts by weight of a moisturizer, Followed by cooling and cooling.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Table 1 shows durability when the mask pack was manufactured by varying the composition ratio of the mask pack composition.

Weight (g) Mask pack durability Purified water Fruit skin Gel formers Moisturizer Example 1 100 8 10 1.5 It does not break even if we apply force,
Very resilient. Comparative Example 1 100 8 10 - It breaks easily when you apply force. Comparative Example 2 100 8 10 4 It is too easy to break and difficult to peel off the mask frame.

Agar and gelatin were mixed in a weight ratio of 3: 1 as a gel-forming agent, and glycerin and lavender oil were mixed in a weight ratio of 4: 6 in a weight ratio of 1: 1 as a fruit shell, .

In the case of Example 1, it was confirmed that the force was not broken even when the force was applied, and it was highly elastic. In the case of Comparative Example 1 in which the moisturizing agent was not added, it was confirmed that the moisturizing agent was easily broken when the force was applied. .

On the other hand, in Comparative Example 2 in which a large amount of the moisturizing agent was added, it was found that the mask pack was so easily broken that it was difficult to remove even from the mask frame, and thus a large amount of the moisturizing agent could lower the elastic force.

Table 2 shows the water content balance when the mask pack according to the present invention (Example 1) and the mask pack sold in the market (Comparative Example 3) were used.

test item Example 1 Comparative Example 3 Moist 5 4 Oil 2 2 Skin Rough 5 5

BIA (Bioelectric Imperfection Analysis) Skin Analyzer was used to measure the water balance. The device has a measurement range from 0 to +5 for moisture and oil, and from -5 (Rough) to +5 (Soft) for skin texture.

Before the mask pack was tested on the skin, the moisture, oil and skin texture showed a value of '0', and the mask pack was used for 10 minutes under the same humidity and temperature.

The experimental values were the average of the five measured values of the subjects.

From the above results, the mask pack according to the present invention shows that the performance of the mask pack sold in the market is comparable to that of the mask pack sold in the market.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is clearly understood that the same is by way of illustration and example only and is not to be taken as limiting the scope of the present invention. The present invention can be variously modified or modified. The scope of the invention should, therefore, be construed in light of the claims set forth to cover many of such variations.

100:
110: Water supply pipe
120: Purified water tank
130: heater
140: Temperature controller
150: Purified water metering ejector
200:
210: raw material storage tank
220: Raw material quantitative ejector
300: mixing part
310: Mixing tank
320: Propeller
400: mask forming part

Claims

A method for manufacturing a mask pack using a fruit skin,
A mixing step (S100) of forming a mask pack composition by mixing a container containing purified water with a fruit shell, a gel-forming agent, and a humectant;
And a cooling step (S200) of injecting the mask pack composition into a mask forming frame and cooling the mask forming composition
A method for manufacturing a mask pack using a fruit skin.

The method according to claim 1,
The mixing step (SlOO)
A purified water heating step (S110) of heating the purified water using a heating device;
A fruit shell mixing step (S120) of charging and mixing 5 to 15 parts by weight of a fruit shell with respect to 100 parts by weight of heated purified water;
(S130) in which a gel-forming agent and a humectant are sequentially added to and mixed with the purified water to which the fruit shell is administered
A method for manufacturing a mask pack using a fruit skin.

3. The method of claim 2,
The additive mixing step (S130)
10 to 20 parts by weight of a gel-forming agent is added to 100 parts by weight of purified water, the mixture is mixed at 50 to 300 rpm for 30 seconds to 3 minutes, 0.3 to 3 parts by weight of a moisturizer is added to 100 parts by weight of purified water, doing
A method for manufacturing a mask pack using a fruit skin.

The method according to claim 1,
The gel-
Agar, gelatin, and combinations thereof.
The moisturizing agent
Glycerin, essential oil, hyaluronic acid, and combinations thereof.
A method for manufacturing a mask pack using a fruit skin.

A mask pack manufacturing apparatus using a fruit skin,
A heating unit for heating the purified water;
A raw material supply part for containing and supplying the fruit skin, the gel-forming agent and the humectant, respectively;
A mixer for mixing purified water heated from the heating unit and a fruit shell supplied from the raw material supply unit, a gel phase forming agent, and a humectant to form a mixture;
And a mask forming portion for forming the mixture into a mask shape
An apparatus for manufacturing a mask pack using a fruit skin.

6. The method of claim 5,
The heating unit
A water supply pipe for supplying purified water;
A purified water tank for receiving the purified water introduced from the water supply pipe;
A heater for heating the purified water contained in the purified water tank;
A temperature controller for controlling the heating temperature of the purified water;
And a purified water quantity discharger for controlling the amount of purified water to be introduced into the mixing section
An apparatus for manufacturing a mask pack using a fruit skin.

6. The method of claim 5,
The raw material supply portion
A raw material storage tank for storing a fruit shell, a gel-forming agent, and a humectant;
And a raw material quantitative emitter which is formed in the raw material storage tank and controls an amount of a fruit shell, a gel forming agent and a humectant to be introduced into the mixing portion
An apparatus for manufacturing a mask pack using a fruit skin.

In a mask pack using a fruit skin,
5 to 15 parts by weight of a fruit shell, 10 to 20 parts by weight of a gel-forming agent, and 0.3 to 3 parts by weight of a moisturizer are added to a mask-forming frame to 100 parts by weight of purified water, followed by cooling.
Mask pack with fruit skin.