KR20190072445A - Vinegar with enhanced skin whitening effect using Aster scaber and Ficus carica and production method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing vinegar with enhanced skin whitening effect, comprising the steps of: (a) manufacturing an ethanol extract of Aster scaber by extracting after adding ethanol to Aster scaber; (b) fermenting after inoculating a Saccharomyces cerevisiae strain in fig concentrate; (c) performing acetic fermentation by inoculating acetic acid bacteria and the ethanol extract of Aster scaber manufactured in the step (a) to the fermented product from the step (b). The present invention also relates to vinegar with enhanced skin whitening effect manufactured by the method.

Description

TECHNICAL FIELD The present invention relates to a vinegar having enhanced skin whitening efficacy and a method for producing the same,

The present invention relates to a method for producing a vinegar having enhanced skin whitening efficacy, which comprises preparing a fermented product of fig and a fermented acetic acid by inoculating an ethanol extract of koji and acetic acid bacteria, Vinegar and vinegar as an active ingredient.

Vinegar is traditionally a fermented food with a long history, both east and west, and it is one of the important seasonings that is closely related to our diet along with soy sauce and miso. Vinegar is the principle of fermentation of various raw materials containing saccharides and starches by fermentation with alcohol and then fermenting it with acetic acid. It contains 25 kinds of organic acids, 20 kinds of amino acids, 20 kinds Ether and a variety of nutrients containing a complex acidic seasoning and health food can be said.

Vinegar is widely used not only for food preservation but also as food fragrances or remedies. In general, vinegar not only improves the taste of the food itself, but also alleviates the salty taste and neutralizes the fat. Vinegar is also known as a good raw material for the treatment of various adult diseases, which cleanses the blood and is effective in restoring fatigue. In addition, the organic acids and amino acids contained in vinegar, such as increasing resistance to disease and absorbed from the above has the effect of improving the acidic constitution.

Vinegar contains various volatile and nonvolatile organic acids, saccharides, amino acids and esters other than acetic acid. It has a direction and taste to stimulate the appetite and is easily decomposed in the living tissue to generate calories faster than other calorie sources. It is known as food. Natural vinegar has been recognized as a functional food and has been developed for a variety of uses as a result of studies on prevention of adult diseases such as arteriosclerosis and hypertension, sterilization effect of food poisoning bacteria, cholesterol lowering effect, reduction of body fat and fatigue recovery. In addition, the natural vinegar to promote the secretion of parotin in our body to prevent aging cells, strengthening the bones, increasing the body's calcium absorption capacity is known to increase the mass of the bone.

Demand for functional fermented foods is rapidly increasing for healthy living with increasing income. Vinegar made by fermenting fruits, grains, and hay fever is known to be effective in preventing chronic diseases, improving immunity, and preventing obesity because it is rich in functional ingredients such as various organic acids and amino acids including acetic acid.

In recent years, it is expected to be industrialized as a beauty food and a functional cosmetic of inner beauty concept that emphasizes slimming function and skin beauty effect based on anti-obesity effect, whitening effect, and antibacterial activity of vinegar drink products.

Several factors are involved in determining the skin color of a person. Among them, the activity of melanocyte which makes melanin pigment, distribution of blood vessels, thickness of skin, carotenoid, bilirubin and other factors related to pigment are important. In particular, the most important factor is melanin, which is produced by the action of various enzymes such as tyrosinase in melanocytes in the human body. Skin pigmentation is caused by stimuli such as ultraviolet rays or inflammation, and it is also known to be caused by factors such as genetic factors, hormones, foods, and chemicals. In particular, inflammation related factors such as prostaglandins, histamine, alpha-MSH, and NO (nitric oxide) have been implicated in skin pigmentation abnormalities such as spots, freckles and pigmentation, and melanocytes ) Is known to activate melanin production. It is also reported that hyperpigmentation is accompanied by immunological mediators in the process of tissue damage and regeneration.

When melanocytes are stimulated by various factors, tyrosinase produces melanin in the melanosome. As a result, melanocytes are melanosomes. That is, tyrosine in melanocytes is transformed into dopa by the action of tyrosinase and then transformed into dopaquinone by the action of dopaoxidase, and then tyrosinase-related related protein-2 (hereinafter referred to as TRP-2) and tyrosinase-related protein-2 (hereinafter referred to as TRP-2) to produce melanin. In this series of reactions, tyrosinase activates the rate-limiting reaction of the melanin pigmentation process, so that melanogenesis is primarily controlled by the activity and expression of tyrosinase. TRP-2, also known as the DOPA chromium mutant enzyme, activates the reaction of DOPA chromium with 5,6-dihydroxyindole-2-carboxylic acid (DHICA), TRP-1 activates DHICA with carboxylindole- . As a result, TRP-1 and TRP-2 are involved in the polymerization reaction, which is the final stage of melanin formation, an insoluble pigment. It has been reported that tyrosinase, tyrosinase-related protein-1 (TRP-1) and tyrosinase-related protein-2 (TRP-2) are activated by inflammatory mediators to increase the synthesis of melanin .

Currently developed whitening agents include kojic acid, arbutin, glutathione and vitamin C, but consumers do not have a satisfactory whitening effect and their use is limited due to skin safety. Thus, various attempts have been made to synthesize melanin.

The figs have been used for rashes and ulcers, and are used as therapeutic agents for the pharmacological efficacy of chrysanthemum detoxification and for the treatment of poisoning and ingestion. In addition, it is rich in carbohydrates, minerals, and fibrin, has a useful physiological activity, and contains a large amount of ficin, which is also used as a flavoring agent. In addition, folk remedies are known to be excellent for constipation improvement and blood flow improvement, which is popular among women. The figs with this effect are mainly used as fresh fruits because of their low storage stability.

Aster scaber Thunb. Is a perennial plant of Asteraceae. Its young leaves are edible and mature leaves are medicinal. Ingredients include friedelin, α-spinasterol, coumarin, etc., and have been used to treat bruises and poisonings. The ancestors are belonging to ferns such as seaweed, stinks, etc. The production of crab-like crabs is about 12,267 tons, growing in mountains and fields, and distributed in Korea, Japan, and China. According to the True Mind Science Dictionary, anger is known to be effective in detoxification, blood circulation promotion, digestive disorders, and colic due to enteritis. In the papers and patents, antioxidation, anti-hyperlipidemia, anticancer, and fatigue recovery are being studied.

Korean Patent Registration No. 1321611 discloses a method for producing a functional vinegar having a whitening effect, which comprises a perennial plant and a pearl shell. Korean Patent Laid-Open Publication No. 2013-0077911 discloses a method for producing a bamboo shoot fermented vinegar having whitening effect. However, the present invention is different from the vinegar in which the skin whitening effect using the chrysanthemum and figs of the present invention is enhanced.

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and the present inventors have completed the present invention by confirming that the vinegar prepared by inoculating the fermented product of fig with ethanol extract and acetic acid and fermenting acetic acid enhances the skin whitening improvement effect Respectively.

In order to solve the above-mentioned problems, the present invention provides a method for producing a flavored ethanol extract, comprising the steps of: (a) preparing a flavored ethanol extract by adding ethanol to a flavor; (b) In the concentrate of fig, Saccharomyces cerevisiae ) and then fermenting the same; And (c) fermenting the fermented fermented product of step (b) with acetic acid by inoculating the fermented product with the fermented product of step (a). The method according to claim 1, A method for producing vinegar is provided.

In addition, the present invention provides a vinegar having improved skin whitening efficacy prepared by the method.

The present invention also provides a health functional food composition for improving skin whitening comprising the vinegar as an active ingredient.

The present invention also provides a cosmetic composition for skin whitening comprising the vinegar as an active ingredient.

The vinegar prepared by the method of the present invention is excellent in polyphenol and antioxidant activity, and effectively inhibits melanin production and tyrosinase activity, thereby enhancing skin whitening effect. Accordingly, it is considered that the vinegar of the present invention can be used as an inner beauty product for skin whitening improvement.

FIG. 1 is a graph showing an analysis of tyrosinase activity (A) and melanin biosynthesis amount (B) for verifying skin whitening efficacy by vinegar concentration.

In order to achieve the object of the present invention,

(a) adding ethanol to a chrysanthemum and extracting it to prepare an ethanol extract of Chrysanthemum morifolium;

(b) In the concentrate of fig, Saccharomyces cerevisiae ) and then fermenting the same; And

and (c) inoculating the fermented fermented product of step (b) with the fermented product of step (a) and acetic acid bacteria to ferment the fermented acetic acid. Of the present invention.

In the method for producing vinegar of the present invention, the crude ethanol extract of step (a) is preferably prepared by adding 65 to 75% (v / v) ethanol to the anchovy to 8-12 times (v / w) (V / v) ethanol in an amount of 10 times (v / w) and then extracted for 2 hours. The crude ethanol extract prepared above had excellent total polyphenol content and antioxidant activity and could be produced as an extract suitable for producing vinegar having excellent quality.

In addition, in the method for producing vinegar of the present invention, the inoculated acetic acid bacteria in step (c) may be, but is not limited to, Acetobacter sp.

The vinegar prepared by the method of the present invention is excellent in melanin biosynthesis and tyrosinase inhibiting ability, and is characterized by exhibiting skin whitening efficacy.

The method for producing vinegar of the present invention is more specifically

(a) adding 65 to 75% (v / v) ethanol to the anchovy by 8 to 12 times (v / w) and then extracting it for 1 to 3 hours to prepare an ethanol extract of the flavor;

(b) In the concentrate of fig, Saccharomyces cerevisiae ) and fermenting at 28 to 32 ° C for 3 to 5 days; And

(c) 6 to 8% (v / v) of fermented ethanol extract prepared in step (a) and acetic acid bacteria are inoculated into the fermented fermented product of step (b) Fermentation step,

More specifically,

(a) adding 70% (v / v) ethanol 10 times (v / w) to the anchovy and then extracting it for 2 hours to prepare an ethanol extract of the flavor;

(b) In the concentrate of fig, Saccharomyces cerevisiae ), followed by fermentation at 30 DEG C for 4 days; And

(c) inoculating fermented fermented product of step (b) with 7% (v / v) of fermented ethanol extract prepared in step (a) and fermenting acetic acid for 3 days at 30 ° C .

The present invention also provides a vinegar with enhanced skin whitening efficacy, prepared by the above method.

The present invention also provides a health functional food composition for improving melanin pigment hyperpigmentation diseases containing the vinegar as an active ingredient.

The melanin pigment hyperpigmentation disorder is a hyperpigmentation disorder caused by inflammation caused by freckles, senile spots, liver, spots, brown or black spots, daylight pigmentation, cyanic melasma, hyperpigmentation after drug use, scratches, burns or dermatitis Or a gravidic chloasma. ≪ / RTI >

When the health functional food composition of the present invention is used as a food additive, the health functional food composition may be added as it is, or may be used together with other food or food ingredients, and suitably used according to a conventional method. The amount of the active ingredient can be suitably used depending on its use purpose (prevention or improvement). Generally, the health functional food composition of the present invention is added in an amount of not more than 15 parts by weight, preferably not more than 10 parts by weight based on the raw material, when the food or beverage is produced. However, in the case of long-term consumption intended for health, the amount may be less than the above range, and since there is no problem in terms of safety, the active ingredient may be used in an amount of more than the above range.

There is no particular limitation on the kind of the health functional food. Examples of the foods to which the health functional food composition can be added include dairy products including meat, sausage, bread, chocolate, candy, snacks, confectionery, pizza, ramen and other noodles, gums, ice cream, soups, Alcoholic beverages, and vitamin complexes, all of which include health foods in a conventional sense.

In addition, the health functional food composition of the present invention can be produced as a food, particularly a functional food. The functional food of the present invention includes components that are ordinarily added in food production, and includes, for example, proteins, carbohydrates, fats, nutrients, and seasonings. For example, in the case of a drink, a natural carbohydrate or a flavoring agent may be included as an additional ingredient in addition to the active ingredient. The natural carbohydrate may be selected from the group consisting of monosaccharides (e.g., glucose, fructose, etc.), disaccharides (e.g., maltose, sucrose etc.), oligosaccharides, polysaccharides (e.g., dextrin, cyclodextrin, , Xylitol, sorbitol, erythritol, etc.). The flavoring agent may be a natural flavoring agent (e.g., tau Martin, stevia extract, etc.) and a synthetic flavoring agent (e.g., saccharin, aspartame, etc.).

In addition to the health functional food composition, it is also possible to use various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid and salts thereof, alginic acid and its salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, A carbonating agent used in beverages, and the like. Although the ratio of the above-mentioned ingredients is not critical, it is generally selected in the range of 0.01 to 0.1 part by weight based on 100 parts by weight of the health functional food composition of the present invention.

The present invention also provides a cosmetic composition for skin whitening comprising the vinegar as an active ingredient.

In the present invention, the skin whitening effect is an effect of improving or preventing glaring skin, spots, freckles and dark circles caused by various factors such as exposure to ultraviolet rays, change in hormone balance, genetic program, etc., Or an effect of maintaining a beautiful skin with a sense of transparency and an effect of reducing the dullness of the skin to increase gloss and tautness. Generally, it is known that the skin, spots, freckles, and dark circles are stimulated by melanocytes due to stimulation by ultraviolet rays or changes in hormone balance, and melanin pigment that is biosynthesized thereby is deposited on the skin. Therefore, if the production of melanin can be inhibited, it is possible to prevent or improve gross skin, spots, freckles and dark circles.

In the cosmetic composition according to one embodiment of the present invention, the skin whitening cosmetic composition may be at least one selected from the group consisting of skin, skin softener, skin toner, lotion, milk lotion, But are not limited to, any one form of cream, hand cream, essence, nutrition essence, pack, cleansing foam, cleansing water, cleansing cream, body lotion, body cleanser, soap and powder. The cosmetic composition comprising each of these formulations may contain various bases and additives necessary for formulation of the formulation, and the kinds and amounts of these ingredients can be easily selected by those skilled in the art.

The cosmetic composition of the present invention may contain, in addition to the active ingredient, at least one skin whitening active ingredient exhibiting the same or similar functions. Skin whitening active ingredients include kojic acid and its derivatives, arbutin, ascorbic acid and its derivatives, hydroquinone and its derivatives, resorcinol, cycloalkanone, methylenedioxyphenylalkanol, 2,7-dinitroindazole or Plant extracts such as mandarin orange extract, rice extract, licorice extract, and the like, but are not limited thereto.

When the formulation of the cosmetic composition of the present invention is a paste, a cream or a gel, an animal fiber, a plant fiber, a wax, a paraffin, a starch, a tragacanth, a cellulose derivative, a polyethylene glycol, a silicone, a bentonite, Etc. may be used.

When the formulation of the cosmetic composition of the present invention is a powder or a spray, lactose, talc, silica, aluminum hydroxide, calcium silicate or polyamide powder may be used as a carrier component. Especially, in the case of a spray, Propellants such as carbon, propane-butane or dimethyl ether.

When the formulation of the cosmetic composition of the present invention is a solution or an emulsion, a solvent, a solvent or an emulsifier is used as a carrier component, and examples thereof include water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, Glycol, 1,3-butyl glycol oil, glycerol aliphatic ester, polyethylene glycol or fatty acid esters of sorbitan.

When the formulation of the cosmetic composition of the present invention is a suspension, a carrier such as water, a liquid diluent such as ethanol or propylene glycol, a suspension such as ethoxylated isostearyl alcohol, polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, Microcrystalline cellulose, aluminum metahydroxide, bentonite, agar or tracant, etc. may be used.

When the formulation of the cosmetic composition of the present invention is an interfacial-active agent-containing cleansing, the carrier component may include aliphatic alcohol sulfate, aliphatic alcohol ether sulfate, sulfosuccinic acid monoester, acethionate, imidazolinium derivative, methyltaurate, sarcosinate , Fatty acid amide ether sulfate, alkylamidobetaine, aliphatic alcohol, fatty acid glyceride, fatty acid diethanolamide, vegetable oil, linolenic derivative or ethoxylated glycerol fatty acid ester.

The cosmetic composition of the present invention may further contain an excipient including a fluorescent substance, a fungicide, a hygroscopic substance, a moisturizer, a fragrance, a fragrance carrier, a protein, a solubilizer, a sugar derivative, a sunscreen, a vitamin, .

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are illustrative of the present invention, and the content of the present invention is not limited to the following Production Examples and Examples.

Manufacturing example  One. Anger + Fig and vinegar manufacturing

1) Preparation of ethanol extract

After drying, 30 g of 70% (v / v) ethanol was added to 3 g of crushed sesame seeds, and the mixture was stirred at 180 rpm for 2 hours at room temperature. The mixture was centrifuged at 3,000 rpm for 10 minutes, To prepare an ethanol extract of Chrysanthemum morifolium.

2) Production of fig and acetic acid fermented vinegar

After adding 65% brix of the fig concentrate to the medium at 10%, saccharomyces cerevisiae S. cerevisiae ) and then fermented at 30 ° C. for 96 hours. To the alcoholic fermented fermented product, 7% of the crude ethanol extract prepared in 1) above was added, and then the mixture was incubated with an Acetobacter sp.) and incubated at 30 ° C for 180 hours at 180 rpm for acetic acid fermentation. The fermented acetic acid fermentation broth was centrifuged at 12,000 rpm for 15 minutes and filtered to use as a sample.

Comparative Example  1. Manufacture of fig and vinegar

Vinegar was prepared by the method of Preparation Example 1, using the ethanol extract of figs prepared in 1), instead of the anchovy, using the figs.

Comparative Example  2. Anger  Vinegar manufacturing

Vinegar was prepared in the same manner as in Preparation Example 1, except that vinegar was prepared in 2) using an alcohol fermentation product instead of figs.

Comparative Example  3. Anger + Saururus chinensis + Angelica + fig and vinegar production

Vinegar was prepared in the same manner as in Preparation Example 1 except that ethanol extract prepared by using 1 g, 3 g of Saururus, and 1 g of Ganoderma lucidum instead of 3 g of anchovy was used in 1).

Comparative Example  4. Anger + Fig and vinegar manufacturing

Vinegar was prepared from the fig and ethanol extracts prepared by using figs instead of anchovies in 1), and alcohol fermented with anodes in place of figs in 2) to prepare vinegar by the method of Preparation Example 1 above.

Example  One. Anger  The extraction yield, total polyphenol content and Antioxidant ability  Measure

The extract yield, polyphenol content, and antioxidative activity of the water extract of Chrysanthemum indicum and the crude chrysanthemum extract prepared in step 1) of Preparation Example 1 were measured and the results are shown in Table 1 below. After drying, 30 g of water was added to 3 g of crushed anchovy, and the mixture was extracted at 100 ° C. for 2 hours, centrifuged at 3,000 rpm for 10 minutes, and filtered through a 0.2 μm filter to prepare a water extract.

 Extraction yield, total polyphenol content, antioxidant activity sample Extraction yield (%) Total polyphenol content (mg / g) Radical scavenging ability (%) ABTS DPPH Conch Water Extract 21.52 ± 0.32 132.27 ± 1.60 37.32 + 0.13 52.06 + - 8.45 70% ethanol extract from Chrysanthemum 19.79 + 0.04 231.67 ± 5.37 50.71. + -. 3.00 61.78 + - 5.47

As a result, the extraction yields were higher than those of the ethanol extracts, but the total polyphenol contents and antioxidant activities of the ethanol extracts were higher than those of the ethanol extracts.

Example 2. Vinegar  Whitening efficacy evaluation

Melanin biosynthesis was performed by inoculating B16F10 cells into 12 wells at a concentration of 0.5 × 10 ⁵ cells / mL. After 24 hours, extracts (0.05, 0.1, 0.2 mg / mL) were added to each well, And arbutin (100 [mu] g / mL) for 48 hours. After the treatment, the cells were washed twice with PBS (phosphate buffered saline) and centrifuged to make cell precipitate. 200 ㎕ of 1 N NaOH solution containing 10% DMSO (dimethyl sulfoxide) was added and dissolved at 80 캜 for 1 hour and absorbance was measured at 405 nm.

To measure tyrosinase inhibitory activity, 140 μl of a substrate solution in which 10 mM L-DOPA (L-3,4-dihydroxypheny-lalanine) was dissolved in 1 ml of a 0.1 M sodium phosphate buffer solution (pH 6.8) and 60 μl Was reacted at 37 ° C for 1 hour, and the DOPA chrome produced in the reaction solution was measured at 490 nm. Tyrosinase inhibitory activity was expressed by the absorbance reduction rate of the sample solution and the non-added sample.

When skin is exposed to ultraviolet rays, it starts from tyrosinase, and after a series of oxidative polymerization reaction, melanin generated by skin causes spots and age-related erythema and promotes skin aging. The enzyme that plays an important role in this process is tyrosinase, and inhibition of tyrosinase enzyme is known to inhibit melanin biosynthesis.

Fig. 1 shows the result of evaluating the whitening effect with the flavor + fig vinegar of Preparation Example 1 and the fig vinegar of Comparative Example 1. Fig. As a result, it was confirmed that vinegar treatment inhibited melanin production and inhibited tyrosinase inhibition. Especially, pheromone vinegar + fig vinegar showed better melanin and tyrosinase inhibitory activity than fig vinegar (FIG. 1).

Example  3: Sensory evaluation of vinegar

The vinegar of Preparation Example 1 and Comparative Example was subjected to sensory evaluation by the 5-point scale method. The sensory evaluation was carried out on 30 workers who were over 20 years old. The vinegar was tasted by diluting with water to taste, and then the sensory evaluation of flavor, taste and overall taste was repeated 3 times, and the results were averaged. Respectively.

Sensory evaluation of vinegar Vinegar type incense flavor Overall likelihood Production Example 1 4.5 4.6 4.6 Comparative Example 1 4.0 3.9 4.0 Comparative Example 2 3.8 3.7 3.8 Comparative Example 3 3.9 3.5 3.7 Comparative Example 4 4.1 4.1 4.2

As a result, it was confirmed that the vinegar of Preparation Example 1 showed the highest score in flavor, taste, and overall taste, and that vinegar was most preferably prepared under the conditions of Preparation Example 1.

Claims (5)

(a) adding ethanol to a chrysanthemum and extracting it to prepare an ethanol extract of Chrysanthemum morifolium;
(b) In the concentrate of fig, Saccharomyces cerevisiae ) and then fermenting the same; And
and (c) inoculating the fermented fermented product of step (b) with the fermented product of step (a) and acetic acid bacteria to ferment the fermented acetic acid. ≪ / RTI > The method of claim 1, wherein
(a) adding 65 to 75% (v / v) ethanol to the anchovy by 8 to 12 times (v / w) and then extracting it for 1 to 3 hours to prepare an ethanol extract of the flavor;
(b) In the concentrate of fig, Saccharomyces cerevisiae ) and fermenting at 28 to 32 ° C for 3 to 5 days; And
(c) 6 to 8% (v / v) of fermented ethanol extract prepared in step (a) and acetic acid bacteria are inoculated into the fermented fermented product of step (b) And a fermenting step, wherein the skin whitening effect is enhanced. A vinegar having improved skin whitening efficacy prepared by the method of claim 1 or 2. A health functional food composition for preventing or ameliorating a melanin pigment hyperpigmentation disease containing the vinegar of claim 3 as an active ingredient. A cosmetic composition for skin whitening comprising the vinegar of claim 3 as an active ingredient.

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