KR20170097837A - Cosmetic composition and soap composition comprising fermented coffee wastes and coffee beans - Google Patents

Abstract

The present invention relates to a cosmetic composition and a soap composition comprising a ferment of coffee grounds and coffee bean powder, and more specifically, to a cosmetic composition and a soap composition exhibiting excellent antioxidant and whitening activities by comprising freeze-dried fermented liquid obtained by inoculating and fermenting a solution containing dry powder of coffee grounds and coffee bean powder with three strains of Lactobacillus. The cosmetic composition and the soap composition of the present invention may exhibit anti-aging, wrinkle-reducing, and whitening effects on the skin, and are eco-friendly and less irritating to the skin by utilizing by-products originated from natural substances. Particularly, the compositions of the present invention help protect the environment by utilizing materials that would otherwise go to waste, and provide excellent effects at a lower price compared to other functional cosmetic products or soaps, and thus can be expected to be competitive in the market.

Description

TECHNICAL FIELD [0001] The present invention relates to a cosmetic composition and a soap composition containing a fermented product,

The present invention relates to a cosmetic composition and a soap composition containing a coffee bean and a coffee bean powder fermented product, and more particularly to a cosmetic composition and a soap composition comprising a fermented liquid obtained by inoculating three lactobacilli into a solution containing a coffee bean powder and a coffee bean powder, To a cosmetic composition and a soap composition excellent in antioxidative and whitening activity by containing a lyophilizate.

The skin aging, wrinkles and dark skin are always a big headache for the modern man who puts a great deal of effort into the appearance. In order to solve these problems, various studies such as medical care and cosmetics are being carried out, and various kinds of pharmaceuticals and cosmetics related thereto are being developed.

In recent years, consumer preferences for environmentally friendly products are increasing due to various environmental problems and side effects caused by chemical synthetic substances. Especially, in the field of cosmetics directly contacting with the human body, such tendency becomes more clear. In this regard, Korean Patent No. 10-1413328, No. 10-1402550, etc., Have been developed.

On the other hand, soap is a typical detergent used to remove stubborn skin, and may be considered to be merely a cleansing agent. However, considering direct contact with the skin, it is very useful for providing skin- It can be a tool, or it can cause skin troubles or skin diseases. Accordingly, many people think that soap is not simply a cleaning agent but a beauty product such as cosmetics or a health product that protects against skin diseases.

Soaps are being developed that incorporate a variety of functional materials to provide beneficial effects to the skin as they become recognized as important to the health of the skin. For example, Korean Patent No. 10-0996882 discloses a soap having improved moisturizing power and cleansing power by incorporating brown algae powder into soap. In Korean Patent No. 10-0851954, bamboo is heated at a high temperature, A soap excellent in cosmetic effect, moisturizing effect, exfoliation effect and the like is disclosed.

The present inventors developed a cosmetic product and a soap which are excellent in skin aging resistance, wrinkle improvement and whitening effect, and are environmentally friendly and have little skin troubles in order to satisfy the needs of consumers as described above. In particular, we have considered ways to utilize byproducts derived from natural materials that are used as food and discarded. We have also endeavored to develop a method that can help preserve the environment and reduce the manufacturing cost by using discarded materials.

Korean Patent No. 10-1413328 Korean Patent No. 10-1402550 Korean Patent No. 10-0996882 Korean Patent No. 10-0851954

Accordingly, a main object of the present invention is to provide cosmetics and soaps which are excellent in prevention of skin aging, improve wrinkles and whitening effect, are eco-friendly, and make use of byproducts derived from natural materials.

Another object of the present invention is to provide a method for producing such a cosmetic and soap.

According to one aspect of the present invention, the present invention relates to a process for the production of lactobacillus acidophilus, which comprises adding 1 to 5 parts by weight of coffee bean dry powder, 1 to 5 parts by weight of coffee bean powder and 10 to 20 parts by weight of sugar to 1000 parts by weight of water, A cosmetic composition containing a lyophilized product of a fermentation broth obtained by inoculating Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum and fermenting at 30 to 40 ° C for 2 to 4 days, to provide.

In the cosmetic composition of the present invention, it is preferable that the lyophilizate is contained in an amount of 0.05 to 0.5% by weight.

According to another aspect of the present invention, there is provided a process for preparing a solution, comprising the steps of: a) adding 1 to 5 parts by weight of coffee bean dry powder, 1 to 5 parts by weight of coffee bean powder and 10 to 20 parts by weight of sugar to 1000 parts by weight of water ; b) inoculating the solution with Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum , and fermenting at 30 to 40 ° C for 2 to 4 days; c) filtering the fermentation product obtained in the step b) to obtain a fermentation broth; d) lyophilizing the fermentation broth to obtain a lyophilizate; And e) preparing a cosmetic composition by adding the lyophilizate.

In the method for preparing a cosmetic composition according to the present invention, it is preferable that the step (e) is carried out so that the lyophilizate is contained in an amount of 0.05 to 0.5% by weight based on the total weight of the cosmetic composition.

According to another aspect of the present invention, there is provided a process for preparing lactobacillus acidophilus comprising adding 1 to 5 parts by weight of coffee bean dry powder, 1 to 5 parts by weight of coffee bean powder and 10 to 20 parts by weight of sugar to 1000 parts by weight of water, A soap composition containing a lyophilized product of a fermentation broth obtained by inoculating Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum and fermenting at 30 to 40 DEG C for 2 to 4 days .

In the soap composition of the present invention, the lyophilizate is preferably contained in an amount of 1 to 5% by weight.

According to another aspect of the present invention, there is provided a process for preparing a solution, comprising the steps of: a) adding 1 to 5 parts by weight of coffee bean dry powder, 1 to 5 parts by weight of coffee bean powder and 10 to 20 parts by weight of sugar to 1000 parts by weight of water step; b) inoculating the solution with Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum , and fermenting at 30 to 40 ° C for 2 to 4 days; c) filtering the fermentation product obtained in the step b) to obtain a fermentation broth; d) lyophilizing the fermentation broth to obtain a lyophilizate; And e) adding the lyophilizate to produce a soap composition.

In the method for preparing a soap composition according to the present invention, it is preferable that the step (e) is carried out so that the lyophilizate is contained in an amount of 1 to 5% by weight based on the total weight of the soap composition.

In the present invention, when coffee bean dry powder and coffee bean powder are fermented by the above three microorganisms, it is possible to exert a beneficial effect on the skin such as antioxidant and whitening effect when applied to a cosmetic or soap, reduce skin irritation and feel a good feeling So as to be able to be used.

For effective fermentation, it is necessary to ferment the coffee ground powder and the coffee bean powder into water to prepare an aqueous solution, further mixing the sugar as a carbon source so that the fermenting microorganisms can grow at an appropriate level and survive good. It is also preferable for effective fermentation that water, coffee bean dry powder, coffee bean powder and sugar are used at the same ratios as above. If the concentration is out of the above range, the fermentation efficiency is significantly lowered due to the inhibition of the growth of the fermenting microorganism or the excessive growth thereof, or the concentration of the coffee-derived component is not sufficient, so that the antioxidative and whitening effect of the cosmetics and the soap produced may be lowered.

As described above, the three microorganisms can be inoculated into a solution prepared by adding coffee ground powder, coffee bean powder and sugar to water, and the inoculation can be carried out by adding a culture medium of microorganisms. The culture broth can be prepared by a method of culturing using the medium conventionally used for culturing the three microorganisms.

The temperature at the time of fermentation after inoculation is preferably 30 to 40 DEG C, more preferably 35 to 37 DEG C, for stable survival and fermentation metabolism of all three microorganisms. The fermentation time is preferably from 2 to 4 days for sufficient production of components exhibiting the effect of the present invention.

The cosmetic composition and soap composition of the present invention can exhibit skin aging prevention, wrinkle improvement and whitening effect, and are environmentally friendly and have less skin troubles by using byproducts derived from natural materials. Especially, it is expected to have a competitive advantage because it can be used for abandoned raw materials and can help to preserve the environment and can exert excellent effects at a lower price than other functional cosmetics or soap.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of evaluating the antioxidative activity of the lyophilizate of coffee ground powder and the coffee bean powder according to the present invention. A: Coffee bean dry powder and coffee bean powder lyophilisate lyophilizate of the present invention, Vitamin C: positive control.
2 is a graph showing the results of evaluating the whitening activity of the lyophilizate of the coffee ground powder and the coffee bean powder of the present invention. A: Coffee bean dry powder and coffee bean powder fermentation lysate of the present invention, Albutin: positive control.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

Example 1. Preparation of lyophilizate of coffee bean powder and coffee bean powder

The coffee bean, which is a byproduct of the remaining coffee beans, was collected and hot-air dried at about 70 ° C for 6 hours. The dried coffee bean powder and the coffee bean powder were mixed at a weight ratio of 1: 1 to prepare a coffee bean powder.

5 g of coffee powder and 15 g of sugar were added to 1 liter of distilled water and sterilized by high temperature and pressure.

After sterilization, the mixture was cooled to room temperature and then inoculated with 10 ml of a culture medium of Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum , Day shake culture (120 to 150 ppm).

The fermentation product obtained through shaking culture was centrifuged to obtain a supernatant, and the supernatant was filtered with filter paper. Thereafter, the lyophilized product of the fermentation broth was prepared by lyophilization.

Experimental Example 1. Evaluation of antioxidant ability

The antioxidative ability of the coffee bean and the coffee bean powder fermentation broth of Example 1 was evaluated.

And scavenging capacity of free radicals possessed by DPPH (2,2-diphenyl-1-picrylhydrazyl). DPPH itself is a very stable free radical substance, which is a violet compound exhibiting absorbance at 517 nm and is discolored from purple to yellow quantitatively by radical scavenging antioxidants, It is widely used in search.

An aliquot of the lyophilized fermentation broth of Example 1 was dissolved in ethanol at 0.5 g / 10 ml to prepare an experimental sample. 0.5 ml of a sample was added to 1 ml of an ethanol solution of 0.2 mM concentration of DPPH, and the mixture was allowed to stand at 24 ° C for 30 minutes. Was measured to determine the concentration of the eliminated DPPH. The free radical scavenging activity was calculated by the following equation. As a positive control sample, vitamin C (ascorbic acid) prepared at 10 mg / ml was used.

% scavenging = [1- (B-C) / A] x 100 (%)

A: Absorbance after reaction without addition of sample

B: Absorbance after reaction with addition of sample

C: absorbance measured by replacing with DPPH by distilled water

As a result, as shown in Fig. 1, the freeze-dried fermented product of coffee bean powder and coffee bean powder showed excellent antioxidant ability. Therefore, when the lyophilized product of the coffee bean powder and the coffee bean powder is contained in the cosmetic, it is considered that the anti-aging effect and the anti-wrinkle effect can be exhibited.

Experimental Example 2. Evaluation of whitening activity

Currently, functional whitening activity is recognized as functional cosmetics in Korea, and whitening active functional cosmetics are actively developed. In addition, several test methods for assessing whitening activity have been proposed by the Korea Food and Drug Administration, one of the easiest ways to do this is to evaluate the inhibition of DOPA oxidation by tyrosinase (tyrosinase in vitro DOPA oxidative activity inhibition test). Thus, the whitening activity of the coffee bean and the lyophilized product of the coffee bean powder in Example 1 was evaluated by this method. In this method, the tyrosinase inhibitory activity is measured by measuring the amount of DOPA-chrome produced from DOPA by the action of tyrosinase. Within the cell, DOPA-chrome is ultimately converted to melanin by the enzyme. Therefore, this method is effective as a measurement method of whitening activity.

To each well of a 96-well plate was added 850 0.1 of 0.1 M phosphate buffer (pH 7.0), 50 시 of sample (10 ㎎ / ㎖), 50 ㎕ of mushroom tyrosinase (2000 U / ㎖) and 50 ㎕ of 6 mM DOPA as a substrate solution, After incubation for 1 min, absorbance at 475 nm was measured using a microplate reader. As a positive control sample, commercially available arbutin was used because of its already known whitening activity.

Tyrosinase inhibitory activity was calculated as follows.

Inhibition rate (%) = [1- (C-D / A-B)] 100 (%)

A: Absorbance of reaction solution without addition of sample

B: Absorbance of reaction solution mixed only with tyrosinase and buffer

C: Absorbance of the reaction solution to which the sample is added

D: Absorbance of reaction solution without addition of DOPA

As a result, as shown in FIG. 2, the freeze-dried fermented product of coffee beans and coffee bean powder showed nearly 100% tyrosinase inhibitory activity and exhibited better inhibitory activity than the positive control group, arbutin. Therefore, when the lyophilized product of the coffee bean powder and the coffee bean powder is contained in the cosmetic, it is considered that the whitening effect can be exerted.

Example 2. Lotion production

Using the coffee bean and the lyophilizate of the coffee bean powder fermentation broth of Example 1, a lotion was prepared in the form as shown in Table 1.

material Capacity (g)

Water-based materials Purified water up to 100.0 Rose Water 28.0 Licorice extract 5.0 glycerin 5.0 Free (natural preservative) 1.0 The fermentation broth of Example 1 0.1 Solubilizing agent Biosolve 0.7 Oil-based material Sakae oil 0.1 Rose Essential Oil 0.03

Example 3. Soap production

Using the coffee beans and the lyophilizate of the coffee bean powder fermentation broth of Example 1, soaps were prepared in the form as shown in Table 2.

material Volume(%) function Purified water to 100.0 solvent Sodium hydroxide 23.0 saponification Coconut Oil (ECO) 16.0 moisturizer / cleaning Palm oil 16.0 moisturizer / cleaning Laurel oil 7.5 moisturizer Jojoba Oil (ECO) 5.0 moisturizer Castor oil 5.1 moisturizer Peanut oil 5.2 moisturizer Olive oil (ECO) 10.2 moisturizer Sheer butter 2.0 moisturizer The fermentation broth of Example 1 3.0 moisturizer Safflower extract 1.5 스킨 조 Laurel leaf extract 2.0 moisturizer / cleaning DL-alpha tocopherol 1.0 anitioxidant Lavender Oil 2.5 fragrance

Claims (8)

To a solution containing 1 to 5 parts by weight of a coffee bean dry powder, 1 to 5 parts by weight of a coffee bean powder and 10 to 20 parts by weight of sugar in 1000 parts by weight of water, Lactobacillus acidophilus , Lactobacillus casei Lactobacillus casei ) and Lactobacillus plantarum and fermentation at 30 to 40 DEG C for 2 to 4 days. The method according to claim 1,
Wherein the lyophilizate is contained in an amount of 0.05 to 0.5% by weight. a) adding 1 to 5 parts by weight of coffee bean dry powder, 1 to 5 parts by weight of coffee bean powder and 10 to 20 parts by weight of sugar to 1000 parts by weight of water to prepare a solution;
b) inoculating the solution with Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum , and fermenting at 30 to 40 ° C for 2 to 4 days;
c) filtering the fermentation product obtained in the step b) to obtain a fermentation broth;
d) lyophilizing the fermentation broth to obtain a lyophilizate; And
and e) adding the lyophilizate to the cosmetic composition to prepare a cosmetic composition. The method of claim 3,
Wherein the step (e) comprises adding the lyophilizate in an amount of 0.05 to 0.5% by weight based on the total weight of the cosmetic composition. To a solution containing 1 to 5 parts by weight of a coffee bean dry powder, 1 to 5 parts by weight of a coffee bean powder and 10 to 20 parts by weight of sugar in 1000 parts by weight of water, Lactobacillus acidophilus , Lactobacillus casei Lactobacillus casei ) and Lactobacillus plantarum and fermenting at 30 to 40 DEG C for 2 to 4 days. 6. The method of claim 5,
Characterized in that it comprises 1 to 5% by weight of the lyophilizate. a) adding 1 to 5 parts by weight of coffee bean dry powder, 1 to 5 parts by weight of coffee bean powder and 10 to 20 parts by weight of sugar to 1000 parts by weight of water to prepare a solution;
b) inoculating the solution with Lactobacillus acidophilus , Lactobacillus casei and Lactobacillus plantarum , and fermenting at 30 to 40 ° C for 2 to 4 days;
c) filtering the fermentation product obtained in the step b) to obtain a fermentation broth;
d) lyophilizing the fermentation broth to obtain a lyophilizate; And
and e) adding the lyophilizate to produce a soap composition. 8. The method of claim 7,
Wherein the step (e) comprises adding 1 to 5% by weight of the lyophilizate based on the total weight of the soap composition.

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