KR20200063463A - Producing method of nourishing cream containing green tea - Google Patents

Abstract

Provided is a method for manufacturing nourishing cream containing green tea, which allows a user to efficiently care skin aging while moisturizing skin with little irritation to the skin by using green tea and mung beans which contain a component with an antioxidant function to delay skin aging.

Description

Production method of nourishing cream containing green tea{Producing method of nourishing cream containing green tea}

The present invention relates to a method for producing a nourishing cream containing green tea, and more specifically, it contains ingredients that act as an antioxidant, so it uses less green tea and mung beans to suppress skin aging and moisturizes the skin with less skin irritation. It relates to a method of manufacturing a nourishing cream containing green tea, which can give an effect and allows a user to efficiently manage skin aging.

In general, green tea has been used in many foods due to its beneficial efficacy and its peculiar flavor, and catechins, an important component of green tea, are antioxidant, anti-mutagenic, cancer-preventing, cholesterol-lowering, blood pressure-suppressing, blood glucose-suppressing, and platelet suppression. It is known to be effective in inhibiting aggregation, antibacterial action, anti-allergic, etc., and it is known that a polaroid has an increase in capillary resistance, antioxidant, hypotension, deodorization, and the like.

In addition, mung beans are known to have the effect of detoxifying waste products, lowering heat and arousing appetite, and are effective when relieving fatigue and dry lips and eating when the mouth is loose, and in the food herb (food 녹本草), mung beans are used for the efficacy of mung beans. It is said to be good for refreshing spirit, harmonizing the bowels and stabilizing the mind. It is also known to chase the wind and make the skin beautiful.

Skin beauty is one of the things that many people care about, and clean and beautiful skin is the object of everyone's envy, and most people want to keep skin that starts to age naturally from the mid 20s to a firm skin. It is people's wish.

When the skin receives ultraviolet rays, the activity of an enzyme called tyrosinase in the melanocyte present in the base layer increases, and this enzyme acts on tyrosine, an amino acid present in the skin tissue, to generate waveguides. When this is changed to dopaquinone again, melanin, which is a cause of skin pigmentation, is formed and the skin becomes black.

Therefore, for skin whitening, it is required to lower the activity of tyrosinase, which affects the formation of melanin pigments.

In addition, as oxygen that enters the body during the breathing process is used in the oxidation process, free radicals, which are oxygens with strong oxidizing power generated in various metabolic processes, damage the cells. This free radical is responsible for various diseases and aging. Known in recent years, attention has been focused on cosmetics with anti-oxidant effects and development has been made.

However, conventionally, in order to suppress tyrosinase activity for whitening or to increase the antioxidant ability to prevent skin aging, most of the artificial chemicals should be administered to cosmetics, and when these artificial chemicals are applied to the skin for a long time, there is a problem in stability. .

Accordingly, the development of commercialization using natural materials has been continued away from the raw materials focusing on artificial chemicals, but it has not been able to obtain satisfactory whitening and antioxidant effects.

On the other hand, keratin wraps around the skin and prevents evaporation of moisture in the skin and prevents foreign matter from entering. When cells in the base layer of the skin filled with about 70% of moisture reach the stratum corneum, the water decreases to 20% and turns into healthy keratinocytes. Moisture of about 20% is the best condition of the stratum corneum, and it is a condition that makes the skin moist and firm to create beautiful and beautiful skin with flowing shine.

However, if the stratum corneum is old and does not fall off, and the moisture is reduced to 15% or less, it becomes dry and cracked rough skin. The keratinocytes, which have been flattened due to reduced water, are firmly in contact with the outer skin in 10 to 40 layers, as if bricks were stacked. The role of the glue that does not fall between keratinocytes is played by a substance called intercellular cement, and the keratinocytes adhered with the intercellular cement do not quickly fall out of cells as they age, and circulation of keratinocytes is prevented. Not being made, the skin is not only dull and rough, but it also causes aging, which causes wrinkles and rough skin.

So, in order to make the makeup look good or to make the dirty and dull-looking skin bright and clear, the old skin exfoliation is removed. As a method of removing the skin exfoliation, a skin peeling agent is applied and then rubbed with a finger to forcibly peel off the stratum corneum of the skin. However, the problems of these methods have been caused by damage to the normal stratum corneum and weakening of the function of the stratum corneum, which may damage skin health or cause redness and irritation of the skin due to skin irritation.

Domestic Patent Publication No. 10-2015-0024750 (Publication Date: 2015.03.09.)

The present invention for solving the above object is a nutritional cream containing green tea that can provide a moisturizing effect to the skin with less skin irritation due to the use of green tea and green beans to suppress skin aging because it contains ingredients that have antioxidant properties. The object of the present invention is to provide a manufacturing method.

In addition, another object of the present invention is to provide a method for producing a nutrient cream containing green tea to enable a user to efficiently manage skin aging.

In order to solve the above object, the method of manufacturing a nutrient cream containing green tea of the present invention is a method of manufacturing a nutrient cream, adding three times the water to the green tea leaves, extracting it at a temperature of 100° C., filtering, and cooling it. After that, the cooling liquid is concentrated under reduced pressure until the solid content is 30% by weight, and green tea extract is added, and three times water is added to mung beans, extracted at a temperature of 100° C., filtered and cooled, and then the coolant is solid content. Concentrating under reduced pressure until the weight is 30% by weight, preparing a green bean extract, mixing the green tea extract with 70% by weight and a green bean extract with 30% by weight, and mixing and mixing the mixture with the emulsifier at a constant temperature. And a step of sterilizing the mixture of the emulsifiers at 100°C.

Thus, in the step of mixing by administering the emulsifier, the temperature is made at 90 ℃.

In addition, the ratio of the emulsifier dosage is 1: 0.5 by weight.

The present invention has an effect of moisturizing the skin with less skin irritation due to the use of green tea and green beans to suppress skin aging because it contains ingredients that act as antioxidants.

In addition, the present invention has the effect of minimizing the skin aging of the user by the components of the green tea contained in the green tea, the overall skin care can be achieved efficiently.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art, and the following embodiments may be modified in various other forms, and the scope of the present invention It is not limited to the following embodiments. Rather, these examples are provided to make the present disclosure more faithful and complete and to fully convey the spirit of the present invention to those skilled in the art.

Green tea applied and applied according to the present invention contains components that act as antioxidants to suppress skin aging and contain vitamin C, which is 5 times that of lemon, to prevent skin roughness and maintain elasticity and moisturizing properties. In addition, the tannin and flavonoid components of green tea can be used as a natural dye material of brown color in dyeing of natural fiber.

In addition, mung bean is known to have a good effect on skin beauty, and it is known to grind mung bean finely and beat it in warm water to make it creamy and apply it to the face before falling asleep, resulting in the removal of skin fat and the appearance of acne and freckles.

Accordingly, the method of manufacturing the nutrient cream containing green tea according to the present invention is to prepare a green tea extract and a mung bean extract, respectively.

First, in order to prepare the green tea extract (extract), three times of water is added to the green tea leaf, and then extracted and filtered at a temperature of 100° C., after cooling, the coolant is decompressed until the solid content is 30% by weight. Concentrate to obtain green tea extract.

In addition, in order to prepare the mung bean extract (extract), three times water is added to the mung bean, then extracted and filtered at a temperature of 100° C., and after cooling, the coolant is depressurized until the solid content is 30% by weight. Concentrate to obtain a mung bean extract.

When extracting the green tea extract and the mung bean extract at a temperature of less than 100°C by adding water, extraction efficiency of the active ingredient contained in each raw material decreases, so it is preferable to extract at 100°C or higher.

In addition, it is preferable to use an automatic extractor when extracting the green tea extract and the mung bean extract from each raw material, and it is also preferable to concentrate each cooling liquid in a vacuum concentrator after cooling each extract.

At this time, if the solid content is less than 30% by weight, the concentration of each extract is low, and the antioxidant and whitening effects of the final whitening composition are insufficient, and if it exceeds 40% by weight, there is a problem that the extracts are not well mixed when mixing.

The green tea extract and the mung bean extract prepared above are mixed, and the mixed mixture is mixed at a ratio of green tea extract 70% by weight and mung bean extract 30% by weight.

The mixed mixture (green tea extract and green bean extract mixture) is mixed by administering an emulsifier at a temperature of 90°C. At this time, the temperature for mixing by administering an emulsifier is preferably performed at 90°C, and the mixing temperature is 90°C. If it is less than, there is a problem that the mixing efficiency decreases, and when it exceeds 90°C, there is a fear of color change.

The mixture with the emulsifier is sterilized at 100°C to complete the nutrition cream.

At this time, the sterilization time is preferably 30 seconds.

In addition, the ratio of the emulsifier dosage is 1: 0.5 by weight, for example, if the mixture of green tea extract and mung bean extract is 100 g, the emulsifier is administered and mixed by administering 50 g.

The emulsifier may be sodium polyphosphate, sodium caseinate, sodium citrate, sodium alginate, and the like, but is not limited thereto.

The administration of the emulsifier in the above is to not only mix well the water and green tea extract and mung bean extract, but also to make the mixture homogeneous.

As for the time in all mixing processes carried out above, the mixing time is preferably 10 minutes.

<Example 1> Preparation of nutrition cream according to the present invention

600 g of green tea leaves and 300 g of green beans were prepared. Each of the raw materials was added with 3 times the purified water, put into an automatic extractor, and circulated at 95°C for 24 hours. Each extracted liquid was filtered twice with 250 mesh and then cooled. The cooled liquid was put in a vacuum concentrator at 60° C. and concentrated under reduced pressure until the solid content reached 30% by weight to obtain a green tea extract and a mung bean extract, 18 g of a green tea extract obtained above, 9 g of a mung bean extract and 13.5 g of an emulsifier were mixed and sterilized. To prepare a nutrition cream.

<Comparative Example 1>

A nutrition cream was prepared in the same manner as in Example 1, except that only green tea was used as a raw material.

<Comparative Example 2>

A nutritious cream was prepared in the same manner as in Example 1, except that only green beans were used as a raw material.

<Test Example 1> Sulfate activity test

Using the nutrient cream prepared in Example 1 and Comparative Examples 1 and 2, each of the sulfated activity was measured by DPPH sulfate measurement, and the results are shown in Table 1.

DPPH radical-scavenging activity (RC50, ㎍/㎖) Example 1 430 Comparative Example 1 615 Comparative Example 2 856

As shown in Table 1, when the untreated free oxygen scavenging activity without a sample is 0%, the amount (concentration) of the sample for 50% free radical scavenging activity (RC50) is 430 μg/in Example 1. Ml, 615 µg/ml in Comparative Example 1, and 856 µg/ml in Comparative Example 2. Therefore, the greater the sulfated activity of the sample, the more active oxygen is removed even with a low concentration of the extract. Therefore, it can be seen that the DPPH radical scavenging activity of the present invention prepared in Example 1 is greater than that of Comparative Examples 1 and 2.

<Sensory evaluation>

The nutritional cream produced by the present invention was compared with the nutritional cream of S company, which is widely sold in the general market, and sensory tests were performed. In particular, all the participants in the sensory evaluation were compared after applying the nutritional cream to the cleansed face. For 30 women (30 people in their 20s and 30 people in their 30s) who have an inspection ability, they are divided into 30 people using the nutritional cream of the present invention and 30 people using the nutritional cream of S company. After washing the face after 30 minutes of alternating use, the palatability was investigated by the sensory test method of the 5-point scale method, and the results were shown in Table 1.

The evaluation criteria are as follows: 1. Very bad, 2. Bad, 3. Moderate, 4. Good 5. Very good.

division incense color satisfaction Skin condition Feeling after use All symbols Of the present invention
Nutrition cream 4.4 4.3 4.3 4.2 4.3 4.3 S company nutrition cream 4.1 4.1 4.1 4.0 4.0 4.1

As shown in Table 1 above, the nutritional cream produced by the present invention is superior to those who evaluated the sensory test in terms of scent, color, satisfaction, skin condition after use, and feeling after use compared to the nutritional cream of S company. Through this, it was confirmed that the nutritional cream produced by the present invention is superior to the nutritional cream of S company in the overall preference.

As described above, the manufacturing method carried out by the present invention has been presented with specific examples, but is not limited, and can be variously modified within the scope of the technical idea of the present invention, and such modifications belong to the claims of the present invention described below. will be.

Claims (2)

In the manufacturing method of nutrient cream,
Adding three times water to the green tea leaf, extracting it at a temperature of 100° C., filtering and cooling, and then concentrating the cooling liquid under reduced pressure until the solid content is 30% by weight to prepare a green tea extract;
Preparing a mung bean extract by adding 3 times water to the mung bean, extracting it at a temperature of 100° C., filtering and cooling, and then concentrating the coolant under reduced pressure until the solid content is 30% by weight;
Mixing the green tea extract 70 wt% and the mung bean extract 30 wt%;
Mixing and mixing the emulsifier at a constant temperature in the mixture mixed above; And
Sterilizing the mixture of the emulsifiers at 100°C;
Method for producing a nutrient cream containing green tea, characterized in that comprises a.
According to claim 1,
In the step of mixing by administering the emulsifier, the temperature is 90 °C method for producing a nutrient cream containing green tea, characterized in that made at.