KR20210048729A - Compositions containing roasted chestnut inner skin extract - Google Patents

Abstract

The present invention relates to a cosmetic composition comprising a roasted chestnut shell extract as an active ingredient. By including the roasted chestnut shell extract extracted from the roasted chestnut shell after roasting the inner shell of chestnuts as an active ingredient, the cosmetic composition has excellent antioxidant effects and is effective in skin whitening and skin regeneration.

Description

Compositions containing roasted chestnut inner skin extract}

The present invention relates to a cosmetic composition and a health functional food comprising a roasted Yulpi extract as an active ingredient.

The skin is the largest organ in the body, always in direct contact with the external environment, and acts as a protective film to protect the living body from various stimuli or dry environments, and the generation and destruction of new cells occurs more actively than other organs.

In addition, it protects the body from physical abrasions, prevents moisture loss inside the body, protects against ultraviolet rays generated from the sun, and plays a very important role in regulating body temperature.

Such skin has problems such as contamination, dryness, troubles, and abnormal skin immune system due to various physical factors, external environmental factors, and infections.

In particular, with the rapid industrial development of the modern era, pollution problems such as air pollution and water pollution become serious, and the skin is exposed to external environments such as roughening, drying, aging, etc. due to the strong cooling and heating of the living space due to the improvement of the residential environment. Has been greatly influenced by

Human skin gradually becomes thinner due to intrinsic aging and photoaging, wrinkles increase, elasticity decreases, and spots and freckles increase due to UV exposure. In particular, endogenous aging occurs when the secretion of hormones decreases or the function and activity of immune cells decreases, resulting in decreased biosynthesis of bio-constituent proteins, which rapidly progresses as free radicals increase.

Lipid peroxidation produced by the active oxygen causes tissue damage, promotes cell degeneration, and causes various inflammatory reactions and diseases. To prevent this phenomenon, various antioxidants are contained in domestic and foreign cosmetics. The antioxidants transfer electrons to free radicals to remove free radicals and prevent damage to cells.As synthetic antioxidants, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), and tertiary butylhydroquinone (TBHQ) are mainly used. have.

These synthetic antioxidants have been widely used because of their effectiveness and economy, but when ingested or absorbed in large amounts, they interfere with the body's energy production, cell metabolism, and respiration, and cause toxic effects in the liver, kidneys, and circulatory systems. To overcome the shortcomings of these synthetic antioxidants, natural antioxidants extracted from barley, blueberries, chestnuts, beans, etc. are being used.

Phenolic compounds, which are one of the secondary metabolites widely distributed in the plant system, are known to have antioxidant activity.These phenolic compounds exhibit various physiological activities such as antioxidant, detoxification, anticancer, and immune function enhancement, and are derived from natural products. Due to its high safety, research is actively underway to replace existing synthetic antioxidants by separating antioxidants from new natural substances.

Meanwhile, Korea is the largest producer of about 22% of the world chestnut production, but according to the Korea Forest Service (2014) survey, domestic chestnut production reached 64,184 tons in 2013 due to a decrease in rural population and an increase in labor costs. After the peak production, it has been decreasing to 53,042 tons in 2017. The production rate of chestnuts in Chungnam is 40.9% of the country, an increase of 16.6% compared to the previous year. Despite the decrease in chestnut production in the country, chestnut production in Chungnam is steadily maintained.

The chestnut is composed of 6.6% crude protein, 2.3% crude fiber, 1.7% crude ash, 0.9% crude fat, and various minerals.Yulpi, a by-product of chestnuts, is not discarded and is currently widely used as tea, cosmetics, feed, etc. . In addition, Yulpi can be used as a bio-adsorbent due to its high rate of adsorption of heavy metals, and functional studies of Yulpi such as natural dyes and feed for ruminants are actively underway.

The present invention is to provide a cosmetic material and health functional food harmless to the human body while having excellent functionality and antioxidant activity by using a natural product, Yulpi.

Korean Registered Patent No. 1671909 Republic of Korea Patent Publication No. 2001-0081359

It is an object of the present invention to provide a cosmetic composition comprising a roasted Yulpi extract as an active ingredient.

In addition, another object of the present invention is to provide a health functional food comprising the roasting yulpi extract as an active ingredient.

The cosmetic composition of the present invention for achieving the above object may include a roasted Yulpi extract using roasted Yulpi as an active ingredient.

The roasted Yulpi extract may be extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof.

The mixed solvent may be an aqueous solution of 20 to 99% by volume of methanol, ethanol, butanol or propanol.

The roasted Yulpi may be roasted at a temperature of 160 to 280 °C, preferably 190 to 250 °C.

The roasting Yulpi extract may be processed for 20 to 80 minutes with an ultrasonicator having a frequency of 20 to 50 kHz and a power of 50 to 700 W.

During the ultrasonic treatment, the extraction temperature may be 50 to 90°C.

The cosmetic composition may have skin whitening and skin regeneration effects.

In addition, the health functional food of the present invention for achieving the other object described above may include a roasted yulpi extract using roasted yulpi as an active ingredient.

The composition comprising the roasted Yulpi extract of the present invention is not toxic, has excellent tyrosinase inhibitory ability and collagenase inhibitory ability, as well as high content of total polyphenols, content of total flavonoids, and high DPPH radical scavenging ability.

The present invention relates to a cosmetic composition and a health functional food comprising a roasted Yulpi extract as an active ingredient.

Hereinafter, the present invention will be described in detail.

The cosmetic composition of the present invention comprises a roasting yulpi extract as an active ingredient.

The yulpi is preserved on the surface of the flesh by removing the outer skin from the flesh of the chestnut, and means the inner shell of the chestnut. This Yulpi contains 25% of condensed tannins with many phenolic hydroxyl groups, so it is used in various places.

The roasting of the present invention refers to the process of removing the green inside of Yulpi, improving the functional ingredients that determine the quality of Yulpi, and improving color and scent. Roasting is performed at 160 to 280 °C, preferably at 190 to 250 °C. Functional ingredients are improved only when performed for 3 to 8 minutes, preferably 4 to 5 minutes.

The roasted Yulpi extract is extracted through ultrasonic treatment under an extraction solvent, and specifically, the roasted Yulpi and the extraction solvent are mixed in a weight ratio of 1: 10 to 30, preferably 1: 15 to 25, and 20 to 50 kHz , Preferably, a frequency of 30 to 40 kHz and an ultrasonic wave of 50 to 700 W, preferably 150 to 400 W power at 50 to 90°C, preferably at 60 to 80°C for 20 to 80 minutes, preferably 40 to Treated for 60 minutes.

In the case of extraction of roasted Yulpi, not ultrasonic extraction, but hot water extraction or microwave extraction, polyphenols are destroyed due to a long extraction time, so that antioxidant, skin whitening, and skin regeneration effects may be low.

When the weight ratio of the roasted Yulpi and the extraction solvent is out of the above range, the active ingredient of the roasted Yulpi may be extracted in a small amount.

In addition, when the frequency and power of the ultrasonicator are less than the lower limit, the active ingredient of the roasted Yulpi can be extracted in a small amount, and when the frequency and power of the ultrasonicator are higher than the upper limit, the extraction of the active ingredient is balanced and there is no increase in the production amount. A large amount of other substances may be extracted and the extraction effect may be lowered.

In addition, when the extraction temperature and extraction time are less than the lower limit, the active ingredient of the roasted Yulpi may be extracted in a small amount, and when the extraction temperature and the extraction time are greater than the upper limit, toxic substances may be generated.

The extraction solvent for extracting the extract is water, a lower alcohol having 1 to 4 carbon atoms, ethylene glycol, ethyl ether, or a mixed solvent thereof. The lower alcohol may include 20 to 99 vol% of methanol, ethanol, butanol or propanol aqueous solution, preferably 30 to 60 vol% of ethanol aqueous solution for excellent antioxidant, skin whitening and skin regeneration effects. .

The roasted Yulpi extract of the present invention can be used in health functional foods in addition to cosmetic compositions.

The term'extract' used in referring to roasted Yulpi in this specification includes not only the crude extract obtained by treating the extraction solvent, but also the processed product of the roasted Yulpi extract. For example, the roasted Yulpi extract may be prepared in a powder state by additional processes such as distillation under reduced pressure and freeze drying or spray drying.

Meanwhile, in the present specification, the term "contained as an active ingredient" means including an amount sufficient to achieve the efficacy or activity of the roasted Yulpi extract. As an example, the roasting yulpi extract is used in a concentration of 10 to 1500 ㎍ / ㎖, preferably 100 to 1000 ㎍ / ㎖. Roasting Yulpi extract is a natural product and does not have side effects on the human body even when used in excessive amounts. Therefore, the upper limit of the quantity of the roasting Yulpi extract included in the composition of the present invention can be selected and carried out within an appropriate range by a person skilled in the art.

In the cosmetic composition of the present invention, in addition to the cosmetic composition described above, other ingredients that are usually blended in the cosmetic may be blended as needed, and such blending ingredients include fats and oils, moisturizers, emollients, surfactants, organic and inorganic pigments, Organic powders, UV absorbers, preservatives, disinfectants, antioxidants, pH adjusters, alcohols, pigments, fragrances, blood circulation accelerators, cooling agents, restrictors, purified water, water-soluble vitamins, fat-soluble vitamins, polymer peptides, polymer polysaccharides, sphingo lipids and seaweed Extract, etc. are mentioned.

The cosmetic composition of the present invention may be prepared in the form of an emulsified formulation and a solubilized formulation commonly used in the art.

In addition, the ingredients included in the cosmetic composition of the present invention may include ingredients commonly used in cosmetic compositions in addition to the above ingredients as an active ingredient. For example, conventional auxiliary agents such as stabilizers, pigments and natural perfumes, and It may further include a carrier.

Products to which the composition of the present invention can be added include, for example, mist, skin lotion, skin softener, skin toner, astringent, lotion, milk lotion, moisture lotion, nutrition lotion, massage cream, nutrition cream, sunscreen cream , Moisture Cream, Hand Cream, Foundation, Essence, Nutrition Essence, Mask Pack, Press Powder, Loose Powder, Cosmetics such as Eye Shadow, Soap, Cleansing Foam, Cleansing Lotion, Cleansing Cream, Body Lotion and Body Cleanser.

When the formulation of the present invention is a paste, cream or gel, animal fiber, plant fiber, wax, paraffin, starch, tracant, cellulose derivative, polyethylene glycol, silicone, bentonite, silica, talc, or zinc oxide may be used as a carrier component. I can.

When the formulation of the present invention is a powder or spray, lactose, talc, silica, aluminum hydroxide, calcium silicate, or polyamide powder may be used as a carrier component. In particular, in the case of a spray, additionally chlorofluorohydrocarbon, propane , Butane or dimethyl ether.

When the formulation of the present invention is a solution or emulsion, a solvent, a solvating agent or an emulsifying agent is used as a carrier component, such as water, ethanol, isopropanol, ethyl carbonate, ethyl acetate, benzyl alcohol, benzyl benzoate, propylene glycol, 1 ,3-butylglycol oil, glycerol aliphatic ester, polyethylene glycol or fatty acid ester of sorbitan.

When the formulation of the present invention is a suspension, as a carrier component, a liquid diluent such as water, ethanol or propylene glycol, an ethoxylated isostearyl alcohol, a suspending agent such as polyoxyethylene sorbitol ester and polyoxyethylene sorbitan ester, microcrystalline Cellulose, aluminum metahydroxide, bentonite, agar or tracant, and the like may be used.

In addition, the present invention provides a health functional food composition containing the roasting yulpi extract as an active ingredient.

Health functional foods are foods prepared by adding roasted Yulpi extract to food ingredients such as beverages, teas, spices, chewing gums, confectionery, etc., or by encapsulation, powdering, or suspension. However, unlike general drugs, it has the advantage of not having side effects that may occur when taking drugs for a long time by using food as a raw material. The health functional food of the present invention obtained in this way is very useful because it can be consumed on a daily basis. The amount of roasting Yulpi extract added in such health functional foods cannot be uniformly regulated depending on the type of health functional food to be targeted, but can be added within the range that does not damage the original taste of the food. It is in the range of 0.01 to 50% by weight, preferably 0.1 to 20% by weight. In addition, in the case of health functional foods in the form of pills, granules, tablets or capsules, it is usually added in the range of 0.1 to 100% by weight, preferably 0.5 to 80% by weight. In one embodiment, the health functional food of the present invention may be in the form of a pill, tablet, capsule or beverage.

Hereinafter, a preferred embodiment is presented to aid in the understanding of the present invention, but it is obvious to those skilled in the art that various changes and modifications are possible within the scope of the present invention and the scope of the technical idea, but the following examples are only illustrative of the present invention, It is natural that such modifications and modifications fall within the scope of the appended claims.

Example 1. Roasting Yulpi extract_160 ℃

Roasted Yulpi

Yulpi obtained from Buyeo, Chungnam was used. Prior to roasting, Yulpi with a moisture content of 40-50% was pulverized with a grinder (J-ONE Co; SFM-0505S, Korea) and filtered through a strainer to recover only 0.5 cm or less. Next, it was put into a roasting machine (plate rotating type with a pan diameter of 27.8 cm, MK-400, MICKI, China).

Yulpi roasting was performed under the condition of a rotation speed of 4 rpm using a roaster. Before Yulpi was added, the temperature of the roasting machine was adjusted to 160 ℃, and at this temperature, the surface temperature of Yulpi immediately after Yulpi was added is 30 ℃, and after 1 minute it rises to 60-70 ℃, 4 minutes at the time of completion of roasting. In Yulpi, the temperature reached 75-80 °C.

Ultrasonic extraction

The roasted Yulpi and 50% ethanol aqueous solution were mixed at a weight ratio of 1:20, put into an ultrasonicator (JAC Ultrasinic, Hwaseng, Korea), and extracted at 70° C. for 60 minutes using ultrasonic waves (40 kHz, 200 W).

During extraction, the tube was fixed to a stainless rack so that the bottom of the tube did not touch the bottom of the ultrasonic bath, and the supernatant was collected by centrifugation after extraction, and a dilution solution was prepared as necessary to measure and whiten physiologically active substances. It was used in the evaluation test of anti-wrinkle functionality.

Example 2. Roasting Yulpi extract_200 ℃

In the same manner as in Example 1, the temperature of the roasting machine was adjusted to 200°C before the Yulpi was added (the surface temperature of Yulpi immediately after the Yulpi was added was 33°C) to obtain a roasted Yulpi extract.

Example 3. Roasting Yulpi extract_240 ℃

In the same manner as in Example 1, the temperature of the roasting machine was adjusted to 240° C. before Yulpi was added (the surface temperature of Yulpi immediately after the Yulpi was added was 37°C) to obtain a roasted Yulpi extract.

Example 4. Roasted Yulpi extract_280 ℃

In the same manner as in Example 1, the temperature of the roasting machine was adjusted to 280° C. before Yulpi was added (the surface temperature of Yulpi immediately after the Yulpi was added was 40°C) to obtain a roasted Yulpi extract.

Comparative Example 1. Yulpi extract

It was carried out in the same manner as in Example 1, but the Yulpi extract was obtained using unroasted saengyulpi.

<Test Example>

Test Example 1. Measurement of whitening and anti-wrinkle effect_Tyrosinase inhibition effect and collagenase inhibition Measure the effect

Using the extracts prepared according to Examples and Comparative Examples, tyrosinase inhibition activity (TIA) and collagenase inhibition activity (CIA), which are indicators of whitening and skin regeneration, were measured.

The Tyrosinase is an enzyme that synthesizes L-tyrosine as a substrate into 3,4-dihydroxy-L-phenylananine (DOPA) and oxidizes L-DOPA to phenylanine-3,4-quinone to finally synthesize melanin. As it plays a major role in determining whether or not pigmentation is present, the activity of inhibiting tyrosinase in skin whitening is being regarded as important.

In addition, in the dermal tissue of the skin, collagen and elastin form a network structure. In particular, collagen accounts for about 70-80% of the total dry weight of the skin. It becomes the cause of. Therefore, in order to suppress wrinkle formation, the decomposition and loss of collagen should be minimized, and the activity of inhibiting collagenase, an enzyme that decomposes collagen, is regarded as important in the functional analysis of skin wrinkle improvement.

1-1. Tyrosinase inhibitory ability (%): Tyrosinase is an enzyme that promotes the production of melanin by oxidizing tyrosine in the base layer of the epidermis of the skin. In order to prevent skin whitening and aging, inhibition of tyrosinase activity is required. For the experiment, a 67 mM sodium phosphate buffer with a pH of 6.8 was prepared using sodium phosphate monobasic anhydrous and sodium phosphate dibasic anhydrous, and 10 mM 3,4-dihydroxy phenylanin (I-dopa) and mushroom tyrosinase (125 units) were dissolved in the buffer. Was prepared. 67 mM sodium phosphate buffer, 10 mM 3,4-dihydroxy phenylanin (I-dopa), and mushroom tyrosinase were mixed in 0.2 mL of the sample solution so that the amount of the final solution was 1 mL, and reacted in a water bath at 25° C. for 30 minutes. After the reaction, the absorbance of dopachrome was measured at a wavelength of 475 nm. As a positive control, kojic acid was used. The inhibitory activity of tyrosinase was calculated according to the following [Equation 1].

[Equation 1]

Inhibitory activity (%)=[1-(A/B)X100]

A: Tyrosinase activity with sample, B: Tyrosinase activity without sample

1-2. Collagenase inhibitory ability (%): Collagenase is an enzyme that decomposes collagen in the body to produce wrinkles and reduce elasticity. In order to suppress wrinkles that cause skin aging, inhibition of collagenase is required. The buffer required for the experiment was prepared at pH 7.5 using 1 M Tris (hydroxylmetyl) aminomethane, 4 mM CaCl ₂ (Calcium chloride), and 1 M HCl, and 4-phenyl azobenzyloxycarbonyl-pro-leu-gly-pro-d- Arg and collagenase were prepared. Subsequently, 4-phenyl azobenzyloxycarbonyl-pro-leu-gly-pro-d-arg was added to 0.05 mL of the sample, mixed with collagenase, and reacted in a water bath at 37° C. for 20 minutes. After the reaction, 0.25 mL of 20% citric acid was added to stop the collagenase reaction, and 1.2 mL of ethyl acetate was added, followed by stirring in a shaker for 10 minutes. After stirring, only the supernatant was measured for absorbance at a wavelength of 320 nm. Ascorbic acid was used as a positive control. Collagenase inhibitory activity was calculated according to the following [Equation 2].

[Equation 2]

Inhibitory activity (%)=[1-(A/B)X100]

A: Collagenase activity with sample, B: Collagenase activity without sample

division Tarosinase inhibitory ability (%) Collagenase inhibitory ability (%) Example 1 67.1±2.91 84.6±1.99 Example 2 72.1±1.93 84.3±2.11 Example 3 70.0±1.46 81.3±2.71 Example 4 64.5±1.27 77.4±1.36 Comparative Example 1 62.5±2.15 75.0±2.28

As shown in Table 1 above, it was confirmed that the extract using Yulpi roasted according to Examples 1 to 4 of the present invention had superior tyrosinase inhibitory ability and collagenase inhibitory ability as compared to Comparative Example 1 using Saengyulpi.

In particular, it was confirmed that the roasting yulpi extract prepared according to Example 2 was significantly superior in tyrosinase inhibitory ability and collagenase inhibitory ability compared to other groups.

Test Example 2. Measurement of physiologically active substances_DPPH radical scavenging ability, total polyphenols and total flavonoids

2-1. DPPH radical scavenging activity (%): DPPH (2,2-Diphenyl-1-picrylhydrazyl, Sigma-Aldrich) Free radical scavenging activity was measured by Lee et al. When radicals are reduced due to antioxidants, their intrinsic purple color is lost and the color changes to yellow. This was calculated by absorbance to measure the radical scavenging ability. Dilute the DPPH reagent with MtOH and prepare a DPPH dilution by setting the O.D value to 1.0 at 517 nm using a spectrophotometer. To 0.25 ml of the prepared sample, 1.25 ml of the diluted DPPH reagent was added, followed by a static reaction for 20 minutes in the dark, followed by centrifugation to measure the absorbance at 517 nm, and compared with the control group, the free radical scavenging activity was expressed as a percentage as follows. Ascorbic acid (CAS 50-81-7, Sigma, USA) was used as a control.

[Equation 3]

Radical scavenging activity (%)={1-(Abs _(test) -Abs _(color) )/Abs _(control) }X100

2-2. Total Polyphenol: Total Polyphenol Content was measured using a modified Folin-Ciocalteu's method. Folin-Ciocalteu's phenol solution (Folin & Ciocalteu's phenol; Sigma-Aldrich, USA) was added to the sample, and the total polyphenol concentration of the sample was measured by changing the absorbance based on the principle that it was reduced by the polyphenol compound and colored blue. 0.14 mL of each sample was taken, 0.7 mL of 0.2 N F.C phenol solution was added and reacted at room temperature for 8 minutes. 0.56 mL of 7.5% sodium carbonate solution was added, reacted at room temperature for 1 hour, vortexed for 10 seconds, and absorbance was measured at 756 nm with a spectrophotometer (Optizen 2102UV, Mecasys, Korea). Gallic acid (Sigma-Aldrich, USA) was used as a standard material, and the total polyphenol content was expressed as mg Gallic Acid Equivalent (GAE) / g Dried Material (DM) after preparing a calibration curve by diluting Gallic acid by concentration.

2-3. Total Flavonoids: Total Flavonoid Content was used by modifying the method of Zhishen et al. When an alkali was applied to the flavonoid, the absorbance was measured based on the principle that a yellow color was developed to measure the total flavonoid concentration. After adding 2.5 ml of DW and 1.5 ml of 99% ethanol to 0.5 ml of each sample, 0.1 ml of 1M potassium acetate and 0.1 ml of 10% aluminum chloride were added, vortexed, and left at room temperature for 30 minutes. Absorbance was measured at 415 nm, and quercetin (Sigma-Aldrich, USA) was diluted to 200, 100, 50, 25 ul/ml by concentration to obtain a calibration curve, and the flavonoid content was measured in mg Quercetin Equivalent (QE) / g Dried Material (DM). Represented by.

division Antioxidant activity
(%) Total polyphenols
(mg GAE/mg DW) Total flavonoids
(mg QE/mg DW) Example 1 74.6±3.08 30.3±0.91 4.48±0.09 Example 2 76.9±2.03 36.5±1.33 4.35±0.13 Example 3 72.4±1.37 35.8±0.46 4.62±0.16 Example 4 68.1±1.09 31.3±1.07 4.68±0.36 Comparative Example 1 71.7±2.85 32.5±0.85 3.15±0.18

As shown in Table 2 above, it was confirmed that the extract using Yulpi roasted according to Examples 1 to 4 of the present invention had higher antioxidant capacity, total polyphenols, and total flavonoids compared to Comparative Example 1 using Saengyulpi. I did.

Particularly, the antioxidant activity and total polyphenols were the best in Example 2, and the total polyphenol content decreased with increasing temperature, confirming the temperature sensitivity of the polyphenol.

Moreover, it was confirmed that the difference between the total polyphenols in Example 4 and Comparative Example 1 was not significant, and it was found that the production was reduced by pyrolysis of the total polyphenols at a high temperature.

In the case of total flavonoids, unlike total polyphenols, the effect of roasting was significant in all temperature ranges (*P<0.05), and the total flavonoid production tended to increase proportionally as the roasting temperature increased. It is thought that the thermal sensitivity is lower than that of total polyphenols.

In addition, antioxidant activity showed a tendency to increase with increasing temperature like polyphenol, but it was found to decrease above 200 ℃, so it is thought that the contribution of total polyphenol to antioxidant activity is large.

Hereinafter, examples of the formulation of the composition containing the powder of the present invention will be described, but the present invention is not intended to limit it, but is intended to be described in detail.

Formulation Example 1. Preparation of granules

1,000 mg of extract obtained in Example 1

The right amount of vitamin mixture

Vitamin A acetate 70 ㎍

1.0 mg of vitamin E

Vitamin B1 0.13 mg

Vitamin B2 0.15 mg

0.5 mg of vitamin B6

Vitamin B12 0.2 ㎍

10 mg of vitamin C

Biotin 10 ㎍

1.7 mg of nicotinic acid amide

Folic acid 50 ㎍

0.5 mg of calcium pantothenate

Suitable amount of inorganic mixture

Ferrous sulfate 1.75 mg

Zinc oxide 0.82 mg

Magnesium carbonate 25.3 mg

Potassium monophosphate 15 mg

Dicalcium phosphate 55 mg

90 mg of potassium citrate

100 mg of calcium carbonate

Magnesium chloride 24.8 mg

The composition ratio of the vitamin and mineral mixture is relatively suitable for granules, but it is also possible to arbitrarily modify the mixing ratio. After mixing the above ingredients according to a conventional granule preparation method, granules And, according to a conventional method, it can be used for preparing a health functional food composition.

Formulation Example 2. Preparation of functional beverage

1,000 mg of extract obtained in Example 1

1,000 mg citric acid

100 g oligosaccharides

2 g of plum concentrate

1 g taurine

900 mL total by adding purified water

After mixing the above ingredients according to the normal health drink manufacturing method, stirring and heating the mixture at 85°C for about 1 hour, the resulting solution is filtered and obtained in a sterilized 2 L container, sealed and sterilized, and then stored in a refrigerator. It is used to prepare the functional beverage composition of the present invention.

The composition ratio is a mixture of ingredients suitable for a relatively preferred beverage in a preferred embodiment, but the mixing ratio may be arbitrarily modified according to regional and ethnic preferences such as the demand class, the country of demand, and the purpose of use.

An example of preparing a cosmetic composition suitable for applying the present invention will be presented.

Preparation Example 3: Lotion

Examples of the preparation of the lotion among the cosmetics containing the roasted Yulpi extract of Example 1 are shown in Table 3 below.

ingredient Content (% by weight) Extract of Example 1 5.0 glycerin 6.0 1,3-butylene glycol 3.0 PG1500 1.0 Allantoin 0.1 DL-panthenol 0.3 EDTA-2Na 0.02 Benzophenone-9 0.04 Sodium hyaluronate 5.0 ethanol 10.0 Polysorbate 20 0.2 Preservatives, fragrances, and pigments a very small amount Distilled water Balance Sum 100

Manufacturing example 4: lotion

Examples of the preparation of lotions among the cosmetics containing the roasting yulpi extract of Example 1 are shown in Table 4 below.

ingredient Content (% by weight) Extract of Example 1 3.0 Propylene glycol 6.0 glycerin 4.0 Triethanolamine 1.2 Tocopheryl acetate 3.0 Liquid paraffin 5.0 Squalane 3.0 Macadamia Nut Oil 2.0 Polysorbate 60 1.5 Sorbitansquioleate 1.0 Carboxyvinyl polymer 1.0 Preservatives, fragrances, and colors a very small amount Distilled water Balance Sum 100

Manufacturing example 5: nourishing cream

Examples of the preparation of a nourishing cream among cosmetics containing the roasting yulpi extract of Example 1 are shown in Table 5 below.

ingredient Content (% by weight) Extract of Example 1 1.0 Lipotype glycerin monostearate 1.5 Cetearyl alcohol 1.5 Stearic acid 1.0 Polysorbate 60 1.5 Sorbitan stearate 0.6 Isostearyl isostearate 5.0 Squalane 5.0 Mineral oil 35.0 Dimethicone 0.5 Hydroxyethyl cellulose 0.12 glycerin 6.0 Triethanolamine 0.7 Preservatives, fragrances, and pigments a very small amount Distilled water Balance Sum 100

Manufacturing example 6: essence

Examples of the preparation of the essence in the cosmetic composition containing the roasted Yulpi extract of Example 1 are shown in Table 6 below.

ingredient Content (% by weight) Extract of Example 1 1.5 glycerin 10.0 Betaine 5.0 PEG 1500 2.0 Allantoin 0.1 DL-panthenol 0.3 EDTA-2Na 0.02 Benzophenone-9 0.04 Hydroxyethyl cellulose 0.1 Sodium hyaluronate 8.0 Carboxyvinyl polymer 0.2 Triethanolamine 0.18 Octyldodecanol 0.3 Octyldodeces-16 0.4 ethanol 6.0 Preservatives, fragrances, and pigments a very small amount Distilled water Balance Sum 100

Manufacturing example 7: mask For pack latex

Examples of the preparation of the emulsion for a mask pack among the cosmetics containing the roasted yulpi extract of Example 1 are shown in Table 7 below.

ingredient Content (% by weight) Extract of Example 1 1.0 Polyvinyl alcohol 15.0 Cellulose gum 0.15 glycerin 3.0 PEG 1500 2.0 Cyclodextrin 0.15 DL-panthenol 0.4 Allantoin 0.1 Monoammonium glycyrrhizinate 0.3 Nicotinamide 0.5 ethanol 6.0 PEG 40 hydrogenated castor oil 0.3 Preservatives, fragrances, and pigments a very small amount Distilled water Balance Sum 100

Claims (6)

A cosmetic composition comprising a roasted Yulpi extract using roasted Yulpi as an active ingredient. The cosmetic composition of claim 1, wherein the roasted Yulpi extract is extracted with water, a lower alcohol having 1 to 4 carbon atoms, or a mixed solvent thereof. The cosmetic composition of claim 1, wherein the roasted Yulpi is roasted at a temperature of 160 to 280 °C. The cosmetic composition of claim 1, wherein the roasting Yulpi extract is treated with an ultrasonicator having a frequency of 20 to 50 kHz and a power of 50 to 700 W at 50 to 90°C for 20 to 80 minutes. The cosmetic composition of claim 1, wherein the cosmetic composition has skin whitening and skin regeneration effects. Health functional food comprising a roasted Yulpi extract using roasted Yulpi as an active ingredient.