KR20220068779A - Manufacturing mathod of fermented extracts containing aurea helianthus and composition for improving skin moisturizing and elasticity - Google Patents

Abstract

The present invention relates to a fermented extract of Aurea helianthus derived from Aurea helianthus and having an excellent extraction yield of low-molecular vegetable collagen, and to a cosmetic composition for skin moisturizing and enhancing skin elasticity. The Aurea helianthus includes at least one selected from flowers, roots, leaves, and stems of Aurea helianthus.

Description

Manufacturing method of fermented Geumhwagyu extract and cosmetic composition for skin moisturizing and elasticity enhancement

The present invention relates to a method for producing a fermented Geumhwagyu extract and a cosmetic composition for moisturizing and enhancing skin elasticity.

Keumhwa Beef has a sweet taste and is non-toxic, and contains flavonoids, oleic acid, vitamin E, and selenium. Therefore, Geumhwagyu also contains linoleic acid, which acts as a constipation, removes toxins from the intestines, prevents and improves gastric ulcer, gastritis, and arteriosclerosis, reduces the occurrence of heart disease, and purifies the blood.

On the other hand, collagen is a component that functions as the main protein of the skin and is known to be effective in maintaining moisture and elasticity of the skin. Geumhwagyu contains a lot of vegetable collagen. Collagen from Keumhwagyu is different in molecular size from collagen from pig skin commonly used in cosmetics. Pig skin collagen is a high molecular weight collagen that is not easily absorbed into the skin, but Keumhwagyu collagen is a low molecular weight vegetable collagen, and the active ingredients are easily absorbed into the skin. As an example, Korean Patent Laid-Open No. 10-2020-0090629 discloses a gold whammy extract prepared by extracting komhwagyu through alcohol and hot water.

Republic of Korea Patent Publication No. 10-2020-0090629 (2020.07.29.)

The present invention provides a fermented Geumhwagyu extract containing a large amount of low molecular weight vegetable collagen by fermenting it and extracting it, and a method for producing the same, and a cosmetic composition for skin moisturizing and elasticity enhancement comprising the fermented Geumhwagyu extract. would like to provide

To solve the above problems, the method for producing a fermented Geumhwagyu extract of the present invention comprises: a first step of preparing a Geumhwagyu powder; A second step of preparing a solution containing the gold-silicon powder and water; Step 3 of preparing a strain culture solution by inoculating the strain culture solution into the solution; Step 4 to prepare a fermentation broth by fermenting the strain culture solution; Step 5 of aging the fermentation broth; Step 6 of heat-treating the fermentation broth subjected to step 5; After centrifuging the fermentation broth subjected to step 6, step 7 to obtain a supernatant; and step 8 of preparing a fermented extract by adding an additive to the filtrate obtained by stirring and filtering the supernatant.

As a preferred embodiment of the present invention, the first step is step 1-1 of removing foreign substances by washing Aurea Helianthus ; and steps 1-2 of drying and pulverizing the silicon gold oxide that has performed the above steps to prepare a silicon gold powder powder.

As a preferred embodiment of the present invention, the Keumhwagyu may include at least one selected from flowers, roots, leaves and stems of Keumhwagyu.

As a preferred embodiment of the present invention, the drying in steps 1-2 may be performed for 60 to 84 hours by hot air at 50 to 70°C.

As a preferred embodiment of the present invention, the pulverization of steps 1-2 may be performed to a size of 0.1 to 1.0 cm.

As a preferred embodiment of the present invention, the solution may include the silicon gold oxide powder and water in a weight ratio of 1:8 to 1:12.

As a preferred embodiment of the present invention, the strain may be lactic acid bacteria, and the fermentation of the fourth step may be performed in the solution at 30 to 37° C. for 3 to 7 days.

As a preferred embodiment of the present invention, the lactic acid bacteria is Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactococcus lactis ( Lactococcuslatis ), Bacillus scoagulum ( Bacillus coagulance ) It may include one or more selected from.

As a preferred embodiment of the present invention, the strain may be Bacillus subtilis, and the fourth step of fermentation may be performed in the solution at 50 to 60° C. for 24 to 72 hours.

As a preferred embodiment of the present invention, the Bacillus subtilis may include Bacillus subtilis.

As a preferred embodiment of the present invention, the inoculation of the three steps may be performed so that 1 to 10% by weight of the total weight of the strain culture solution.

As a preferred embodiment of the present invention, the strain culture medium may contain the strain at a concentration of 1X10 ⁸ ~ 1X10 ¹¹ CFU (colony forming unit) / mL.

As a preferred embodiment of the present invention, the five-step aging is It can be carried out for 28-32 days under 25-35°C.

As a preferred embodiment of the present invention, step 6 may be performed for 5 to 15 minutes at 70 to 90°C.

As a preferred embodiment of the present invention, the step of concentrating the fermented Geumhwagyu extract under reduced pressure at a temperature of 60 ℃ or less; obtaining a dried product by freeze-drying the fermented Geumhwagyu extract after performing the above steps at -90 to -70°C; and pulverizing the dried material to a size of 0.001 to 1.0 μm to prepare a fine powder; may further include.

As another object of the present invention, it is possible to prepare a cosmetic composition for skin moisturizing and elasticity enhancement comprising 0.001 to 80% by weight of the fermented Geumhwagyu extract prepared by the above-described manufacturing method based on the total weight.

Since the fermented extract according to an embodiment of the present invention contains a large amount of low molecular weight vegetable collagen, it is possible to provide a method for producing a fermented Geumhwagyu extract effective for moisturizing and elasticity when applied to the skin and a cosmetic composition for moisturizing and enhancing skin elasticity. .

Hereinafter, the present invention will be described in more detail through a method for producing a fermented Geumhwagyu extract.

The manufacturing method of the fermented Geumhwagyu extract includes the first step of preparing a goldfinch powder; A second step of preparing a solution containing the gold-silicon powder and water; Step 3 of preparing a strain culture solution by inoculating the strain culture solution into the solution; Step 4 to prepare a fermentation broth by fermenting the strain culture solution; Step 5 of aging the fermentation broth; Step 6 of applying heat to the fermentation broth performed in Step 5; After centrifuging the fermentation broth subjected to step 6, step 7 to obtain a supernatant; and step 8 of preparing a fermented extract by adding an additive to the filtrate obtained by stirring and filtering the supernatant.

In this case, the Aurea Helianthus may include at least one selected from flowers, roots, leaves, and stems of the gold-flowered beef.

Specifically, first, step 1 is step 1-1 to remove foreign substances by washing Aurea Helianthus ; and steps 1-2 of drying and pulverizing the silicon gold oxide that has performed the above steps to prepare a silicon gold powder powder.

In this case, the washing in step 1-1 may be repeatedly performed until the foreign substances are completely removed.

Next, the drying in steps 1-2 may be performed by hot air of 50 ~ 70 ℃, preferably by hot air of 55 ~ 65 ℃, by performing drying with hot air, the extraction yield of the active ingredient can increase

If the drying is carried out at a temperature of less than 50 ° C, not only the gold fluoride decays depending on the temperature or climate, but also a problem that the drying time becomes longer may occur. problems such as

In addition, the drying may be performed for 60 to 84 hours by hot air at 50 to 70° C., and preferably for 66 to 78 hours. If drying for less than 60 hours may cause a problem in that the fermentation extraction yield is lowered due to an increase in the moisture content in the raw material, and if drying for more than 84 hours, problems such as component denaturation may occur.

On the other hand, the pulverization of the 1-2 steps may be performed after the drying, and the dried gold silica powder may be prepared by pulverizing the dried gold silica to a size of 0.1 to 1.0 cm, preferably 0.2 to 0.9 cm in size. It can be pulverized to prepare a silicon gold powder, and more preferably, it can be pulverized to a size of 0.3 to 0.8 cm to prepare a silicon gold powder.

If it is pulverized to a size of less than 0.1 cm, a lot of raw material loss may occur, and when pulverized to a size exceeding 1.0 cm, there may be a problem in that the fermentation extraction yield of the active ingredient in the raw material is lowered.

Next, the solution of step 2 may be prepared by adding the silicon gold powder and water in a weight ratio of 1: 8 to 1: 12, and mixing them, preferably by mixing the silicon gold powder and water in a ratio of 1: 9 to It may be included in a weight ratio of 1:11.

If the water is included in an amount less than 8 weight ratio compared to the Keumhwagyu powder, there may be a problem that the fermentation of the raw material does not proceed smoothly, and if it is included in excess of 12 weight ratio, fermentation extraction of the active ingredient in the raw material There may be a problem in that the yield is lowered.

Next, the inoculation of step 3 may be performed so that the strain culture solution is 1 to 10% by weight of the total weight of the strain culture solution, preferably 2 to 9% by weight, more preferably 3 It can be carried out so as to be ~ 8% by weight.

If the strain culture solution is inoculated at less than 1 wt% of the total weight of the strain culture solution, fermentation may not be performed properly or the fermentation time may be prolonged, and if inoculated in excess of 10 wt%, the fermentation broth is Over-fermenting or spoilage may occur.

On the other hand, the strain culture solution may include the strain at a concentration of 1X10 ⁸ ~ 1X10 ¹¹ CFU (colony forming unit) / mL, preferably 1X10 ⁹ ~ 1X10 ¹⁰ CFU / mL It may contain.

If the culture medium of the strain contains the strain at a concentration of less than 1X10 ⁸ CFU / mL, the fermentation may not be performed properly or the fermentation time may be prolonged, and if it contains more than 1X10 ¹¹ CFU / mL Over-fermenting or spoilage may occur.

Next, in the fourth step of fermentation, the conditions of the process may vary depending on the type of strain to be inoculated into the solution.

In this case, the strain may be lactic acid bacteria or Bacillus subtilis.

On the other hand, when the strain is a lactic acid bacterium, the fermentation may be performed for 3 to 7 days at 30 to 37°C, and 4 to 6 days at 32 to 35°C.

At this time, the lactic acid bacteria is Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactococcus lactis ( Lactococcus lactis ), Bacillus coagulance ( Bacillus coagulance ) 1 selected from It may include more than one species, preferably Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus plantarum ( Lactobacillus plantarum ) may include one or more selected from, more preferably It may include Lactobacillus plantarum ( Lactobacillus plantarum ).

On the other hand, when the strain is Bacillus subtilis, the fermentation may be performed for 24 to 72 hours under 50 to 60° C., and for 30 to 66 hours at 52 to 58° C.

In this case, the Bacillus subtilis may include Bacillus subtilis.

On the other hand, by performing the above 4 steps, the solution can be neutralized, and low molecular weight vegetable collagen can be eluted.

On the other hand, it was said that the strain can use lactic acid bacteria or Bacillus subtilis, but when it is desired to use both the lactic acid bacteria and Bacillus subtilis as the strain, each of the lactic acid bacteria and Bacillus subtilis is inoculated into different solutions and each of the finally produced fermented Geumhwagyu extracts are mixed. can be done in a way that

Next, the five-step aging may be performed in the fermentation broth for 28 to 32 days at 25 to 35 ℃, preferably for 29 to 31 days at 27 to 33 ℃.

On the other hand, through the aging step, the ferment extract components such as active ingredients are purified, and the effect of reducing skin irritation may occur.

In addition, if the aging is performed at a temperature of less than 25 ℃ may cause a problem that the aging does not proceed properly, if it is carried out at a temperature exceeding 35 ℃, the fermented extract may rot.

In addition, when the aging is performed for less than 28 days, if the skin is sensitive, irritation to the skin may occur, and if it is performed for more than 32 days, a problem of rotting of the fermentation broth may occur.

Next, the heat treatment of step 6 may be performed by applying heat to the fermentation broth subjected to the aging step for 5 to 15 minutes at 70 to 90° C., preferably by applying heat at 75 to 85° C. for 7 to 13 minutes. can do.

On the other hand, by performing step 6, it is possible to induce loss of function of the strain of the fermentation broth, thereby terminating the fermentation reaction.

Next, the centrifugation of step 7 may be performed at a rotation speed of 1,000 to 5,000 rpm, preferably at a rotation speed of 1,000 to 2,500 rpm, and may be performed for 10 to 40 minutes, preferably can be performed for 10 to 20 minutes to take the supernatant.

Next, the stirring of step 8 may be performed for 48 to 96 hours at 70 to 100° C. of the supernatant, and preferably for 54 to 90 hours at 80 to 90° C.

On the other hand, the filtration of step 8 can be performed by filtering the stirred supernatant through a filter having pores of 0.10 to 0.34 μm, preferably through a filter having pores of 0.15 to 0.29 μm. can be obtained

On the other hand, the additive of step 8 may be added so as to be 1.0 to 3.0% by weight of the total weight of the ferment extract, preferably 1.5 to 2.5% by weight. If the additive contains less than 1.0% by weight, there may be a problem that decay occurs over time, and if it contains more than 3.0% by weight, skin troubles may occur.

In this case, the additive may include a preservative solution, and the preservative solution may include 1,2-hexanediol (1,2-Hexane diol), and these additives may be effective in improving the preservative power of the fermented extract.

On the other hand, the step of concentrating the fermented Geumhwagyu extract under reduced pressure; obtaining a dried product by freeze-drying the fermented Geumhwagyu extract concentrated under reduced pressure; and pulverizing the dried material to prepare a fine powder; may further include.

First, the reduced pressure concentration may be performed by reducing the pressure of the ferment extract to a temperature of 60° C. or less, and preferably by reducing the pressure to a temperature of 50 to 60° C.

Next, the freeze-drying may be performed by freezing the concentrated ferment extract under reduced pressure at -90 to -70°C, preferably by freezing it at -85 to -75°C.

Next, the pulverization may be performed by pulverizing the dried material to a size of 0.001 to 1.0 μm, preferably pulverizing the dried material to a size of 0.001 to 0.8 μm to prepare fine powder of silicon dioxide.

For another object of the present invention, it is possible to prepare a fermented extract through the above-described manufacturing method.

As another object of the present invention, it is possible to prepare a cosmetic composition for skin moisturizing and elasticity enhancement comprising the ferment extract.

In this case, the ferment extract may be included in an amount of 0.001 to 80% by weight, preferably in an amount of 1.0 to 50% by weight, and more preferably in an amount of 5.0 to 40% by weight of the total weight of the composition. .

In addition, the cosmetic composition is aloe vera gel, lavender water, glycerin, hyaluronic acid, niacinamide, cochineal cactus fruit extract, snail mucus filtrate, boswellia resin extract, calamine, It may include at least one selected from the Usnia extract, the genus flower extract and lavender essential oil as an active ingredient.

In addition, the cosmetic composition may be applied to various fields such as moisturizing gel, cream, sun cream, but is not limited thereto.

The present invention will be described in more detail through the following examples, but the following examples are not intended to limit the scope of the present invention, which should be construed to aid understanding of the present invention.

[Example]

Example 1: Preparation of Geumhwagyu Fermented Extract

The flowers, roots, leaves, and stems of Aurea Helianthus were washed to remove foreign substances.

Then, after drying the gold-silver gold powder at 60° C. for 72 hours, it was pulverized to a size of 0.5 cm to prepare 5 kg of gold-silver gold powder.

Then, a solution was prepared by including the silicon gold powder and water in a weight ratio of 1:10.

Then, the strain culture solution was inoculated into the solution to prepare a strain culture solution.

At this time, the strain culture solution was inoculated so that 5% by weight of the total weight of the strain culture solution.

In addition, the culture medium of the strain contained the strain at a concentration of 1X10 ¹⁰ CFU (colony forming unit) / mL.

At this time, the strain Bacillus subtilis ( Bacillus subtilis ) was used.

Then, the culture solution of the strain was fermented to prepare a fermentation broth.

The fermentation was carried out for 48 hours at a pH of 55° C. in the solution inoculated with the strain.

Then, the fermentation broth subjected to the above step was aged for 30 days at 30 ℃.

Then, heat was applied to the fermentation broth at a temperature of 80° C. for 10 minutes.

Then, the fermentation broth subjected to the above step was centrifuged at a rotation speed of 2,000 rpm for 10 minutes to obtain a supernatant.

Then, the supernatant was stirred at 85° C. for 3 days, and it was filtered through a 0.22 μm filter to obtain a filtrate.

Then, as an additive, 2.0 wt% of 1,2-hexanediol as a preservative and the remaining amount of the filtrate were mixed to prepare a fermented Geumhwagyu extract.

Example 2: Preparation of Geumhwagyu Fermented Extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, except that Lactobacillus plantarum , a lactic acid bacterium, was used as the strain in the strain inoculation and fermentation step, and the fermentation was performed with the strain at 33.5° C. for 5 days. Thus, Example 2 was carried out.

Examples 3 to 4: Preparation of fermented Geumhwagyu extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, but the concentrations of the strains in the strain culture were as shown in Table 2 below, and Examples 3 to 4 were carried out.

Examples 5 to 6: Preparation of fermented Geumhwagyu extract

In the same manner as in Example 1, a fermented Geumhwagyu extract was prepared, but Examples 5 to 6 were carried out with the particle size of the Kumhwagyu powder as shown in Tables 2 to 3 below.

Examples 7 to 8: Preparation of fermented Geumhwagyu extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, but Examples 7 to 8 were carried out with the weight % of the strain culture as shown in Table 3 below.

Examples 9 to 10: Preparation of fermented Geumhwagyu extract

In the same manner as in Example 1, except that the fermented Geumhwagyu extract was prepared, Examples 9 to 10 were carried out with the aging time shown in Table 3 below.

Examples 11 to 12: Preparation of fermented Geumhwagyu extract

Examples 11 to 12 were carried out in the same manner as in Example 1, except that the fermented Geumhwagyu extract was prepared in the same manner as in Table 4, with the weight ratios of the Geumhwagyu powder and water as shown in Table 4 below.

Examples 13 to 16: Preparation of fermented Geumhwagyu extract

Examples 13 to 16 were carried out in the same manner as in Example 1, except that the fermented Geumhwagyu extract was prepared, and the drying temperature and drying time were as shown in Tables 4 to 5 below.

Comparative Example 1: Preparation of fermented Geumhwagyu extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, but Comparative Example 1 was performed by omitting the aging step.

Comparative Example 2 ~ Comparative Example 3: Preparation of fermented Geumhwagyu extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, but Comparative Examples 2 to 3 were performed with the concentration of the strain in the strain culture solution as shown in Table 5 below.

Comparative Example 4 ~ Comparative Example 5: Preparation of fermented Geumhwagyu extract

Comparative Examples 4 to 5 were carried out in the same manner as in Example 1, except that a fermented Geumhwagyu extract was prepared in the same manner as in Tables 5 to 6, with the particle size of the Kumhwagyu powder.

Comparative Example 6 ~ Comparative Example 7: Preparation of fermented Geumhwagyu extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, but Comparative Examples 6 to 7 were carried out with the weight % of the strain culture as shown in Table 6 below.

Comparative Example 8 ~ Comparative Example 10: Preparation of fermented Geumhwagyu extract

A fermented Geumhwagyu extract was prepared in the same manner as in Example 1, but Comparative Examples 8 to 10 were carried out with the aging time shown in Tables 6 to 7 below.

Comparative Examples 11 to 12: Preparation of fermented Geumhwagyu extract

Comparative Examples 11 to 12 were carried out by preparing a fermented Geumhwagyu extract in the same manner as in Example 1, except that the weight ratios of the Geumhwagyu powder and water were shown in Table 7 below.

Comparative Example 13 to Comparative Example 16: Preparation of fermented Geumhwagyu extract

Comparative Examples 13 to 16 were performed with the same method as in Example 1, except that the fermented Geumhwagyu extract was prepared, and the drying temperature and drying time were as shown in Table 8 below.

Experimental Example 1: Measurement of vegetable collagen and collagen increase rate

In order to measure the amount of low molecular weight vegetable collagen contained in the fermented Geumhwagyu extract prepared in Examples 1 to 16 and Comparative Examples 1 to 16, the PICP EIA kit (Procollagen Type ? Enzyme ImmunoAssay KIT) was used for quantification, and the results are shown in Tables 2 to 8 below.

Specifically, each was added to the culture medium of human fibroblast cells so that the final concentration of the ferment extract was 0.002%, and after culturing for 1 day, the culture medium was taken and each concentration was performed using the PICP EIA Kit. The degree of collagen synthesis was measured by measuring the absorbance at 450 nm using a spectrophotometer to measure the amount of plant collagen produced.

At this time, for comparison of the effect, the collagen synthesis level was measured in the same way for the fibroblast culture medium (control group) to which nothing was added and the sample to which vitamin C was added to a final concentration of 0.002%.

In addition, the amount of collagen production was measured by UV absorbance, the increase rate of collagen production was calculated as the ratio of the relative amount of collagen production to the control group, and the results are summarized in Tables 1 to 4 below.

At this time, the collagen production amount of the control group (no addition) was measured to be 165.

Experimental Example 2: Measurement of Yield of Fermented Extract

The extraction yields of the fermented Geumhwagyu extracts prepared in Examples 1 to 16 and Comparative Examples 1 to 16 were measured through Relational Equation 1 below, and the results are shown in Tables 2 to 8 below.

[Relational Expression 1]

Preparation Example 1: Preparation of moisturizing gel

100 ml of moisturizing gel was prepared according to Table 1 below.

At this time, as the fermented extract of Geumhwagyu in Table 1 below, the one prepared in Example 1 was used.

Preparation Example 1 100% by weight (% by weight) Keumhwa Beef Fermented Extract 20 aloe vera gel 40 glycerin 4 hyaluronic acid 2 niacinamide 4 Cochineal Cactus Fruit Extract 2 snail mucus filtrate 4 Boswellia resin extract 2 calamine 2 bark extract 0.1 Usnia Extract 0.1 walnut flower extract 0.1 1,2-Hexanediol 2 lavender essential oil 5 drops lavender water remaining amount

Preparation Example 2 ~ Preparation Example 16 and Comparative Preparation Example 1 ~ Comparative Preparation Example 16: Preparation of moisturizing gel

A moisturizing gel was prepared in the same manner as in Preparation Example 1, but using the fermented Geumhwagyu extract prepared in Examples 2 to 16 and Comparative Examples 1 to 16, respectively, Preparation Examples 2 to 16 and Comparative Preparation Examples 1 to Comparative Preparation Example 16 were carried out.

Experimental Example 3: Appearance evaluation

The appearance of the moisturizing gels prepared in Preparation Examples 1 to 16 and Comparative Preparation Examples 1 to 16 were evaluated as 'good', 'normal' and 'poor',

The appearance evaluation criteria are shown in Tables 2 to 8 below by visually observing and evaluating the color, fragrance, foreign substances, etc. of the moisturizing gel.

Experimental Example 4: Panel evaluation

The feeling of use and irritation of the moisturizing gels prepared in Preparation Examples 1 to 16 and Comparative Preparation Examples 1 to 16 were evaluated through a panel test and shown in Tables 2 to 8 below.

Specifically, 30 panelists were asked to apply the moisturizing gel once a day for 2 weeks, and the 'feeling of use' was evaluated on a 5-point scale for spreadability, moisture, and oiliness, and the 'stimulation' was skin irritation. And when irritation was not felt by evaluating the occurrence of trouble, it was marked as '○', and when irritation was felt on the skin, it was evaluated as 'x'.

moisturizing gel Preparation Example 1 Preparation Example 2 Preparation 3 Preparation 4 Production Example 5 Geumhwagyu Fermented Extract Example 1 Example 2 Example 3 Example 4 Example 5 dry Temperature (℃) 60 60 60 60 60 time (hr) 72 72 72 72 72 Keumhwa Beef Powder Size (cm) 0.5 0.5 0.5 0.5 0.1 Keumhwa Silica Powder:Water Weight Ratio 1:10 1:10 1:10 1:10 1:10 inoculation
(weight%) solution 95 95 95 95 95 strain culture solution 5 5 5 5 5 strain type Bacillus subtilis Lactobacillus plantarum Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ⁸ 1X10 ¹¹ 1X10 ¹⁰ ferment Whether to perform ○ ○ ○ ○ ○ Temperature (℃) 30 30 30 30 30 time (day) 30 30 30 30 30 Fermented extract Collagen
amount of production 275.6 275.4 259.1 286.3 275.2 Collagen
Increase (%) 173.3 166.9 157.0 173.5 166.8 Extraction yield (%) 70.0 70.1 63.3 72.3 60.8 moisturizing gel Appearance evaluation Good Good Good Good Good feeling 4.3 4.4 4.4 3.0 4.3 irritation ○ ○ ○ ○ ○

moisturizing gel Preparation 6 Preparation 7 Preparation 8 Preparation 9 Production Example 10 Geumhwagyu Fermented Extract Example 6 Example 7 Example 8 Example 9 Example 10 dry Temperature (℃) 60 60 60 60 60 time (hr) 72 72 72 72 72 Keumhwa Beef Powder Size (cm) 1.0 0.5 0.5 0.5 0.5 Keumhwa Silica Powder:Water Weight Ratio 1:10 1:10 1:10 1:10 1:10 inoculation
(weight%) solution 95 99 90 95 95 strain culture solution 5 One 10 5 5 strain type Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ ferment Whether to perform ○ ○ ○ ○ ○ Temperature (℃) 30 30 30 30 30 time (day) 30 30 30 28 32 Fermented extract Collagen
amount of production 257.7 193.7 286.9 275.1 275.3 Collagen
Increase (%) 167 117.3 173.8 166.7 166.8 Extraction yield (%) 62.3 62.0 71.3 69.3 70.1 moisturizing gel Appearance evaluation Good Good Good Good Good feeling 4.2 4.2 4.1 4.3 4.3 irritation ○ ○ ○ ○ ○

moisturizing gel Preparation 11 Preparation 12 Production Example 13 Preparation 14 Production Example 15 Geumhwagyu Fermented Extract Example 11 Example 12 Example 13 Example 14 Example 15 dry Temperature (℃) 60 60 50 70 60 time (hr) 72 72 72 72 60 Keumhwa Beef Powder Size (cm) 0.5 0.5 0.5 0.5 0.5 Keumhwagyu Powder: Water
weight ratio 1:8 1:12 1:10 1:10 1:10 inoculation
(weight%) solution 95 95 95 95 95 strain culture solution 5 5 5 5 5 strain type Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ ferment Whether to perform ○ ○ ○ ○ ○ Temperature (℃) 30 30 30 30 30 time (day) 30 30 30 30 30 Fermented extract Collagen
amount of production 265.5 282.6 275.3 271.6 273.6 Collagen
Increase (%) 160.9 171.2 166.8 164.6 165.8 Extraction yield (%) 61.5 63.5 69.6 70.5 67.5 moisturizing gel Appearance evaluation Good Good Good Good Good feeling 4.1 4.3 4.3 4.1 4.1 irritation ○ ○ ○ ○ ○

moisturizing gel Preparation 16 compare
Preparation Example 1 compare
Preparation Example 2 compare
Preparation 3 compare
Preparation 4 Geumhwagyu Fermented Extract Example 16 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 dry Temperature (℃) 60 60 60 60 60 time (hr) 84 72 72 72 72 Keumhwa Beef Powder Size (cm) 0.5 0.5 0.5 0.5 0.05 Keumhwagyu Powder: Water
weight ratio 1:10 1:10 1:10 1:10 1:10 inoculation
(weight%) solution 95 95 95 95 95 strain culture solution 5 5 5 5 5 strain type Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ⁷ 1X10 ¹³ 1X10 ¹⁰ ferment Whether to perform ○ X ○ ○ ○ Temperature (℃) 30 30 30 30 30 time (day) 30 30 30 30 30 Fermented extract Collagen
amount of production 274.8 275.6 223.5 286.3 274.8 Collagen
Increase (%) 166.5 173.3 135.4 173.5 166.5 Extraction yield (%) 70.8 69.5 51.3 73.1 41.3 moisturizing gel Appearance evaluation Good Good Good error Good feeling 4.3 2.5 4.4 1.9 4.4 irritation ○ × ○ × ○

moisturizing gel compare
Production Example 5 compare
Preparation 6 compare
Preparation 7 compare
Preparation 8 Geumhwagyu Fermented Extract Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 dry Temperature (℃) 60 60 60 60 time (hr) 72 72 72 72 Keumhwagyu powder size (cm) 1.2 0.5 0.5 0.5 Keumhwa Silica Powder:Water Weight Ratio 1:10 1:10 1:10 1:10 inoculation
(weight%) solution 95 99.5 85 95 strain culture solution 5 0.5 15 5 strain type Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ ferment Whether to perform ○ ○ ○ ○ Temperature (℃) 30 30 30 30 time (day) 30 30 30 25 Fermented extract Collagen
amount of production 275.9 180.1 291.3 275.0 Collagen
Increase (%) 167.2 109.1 176.5 166.7 Extraction yield (%) 53.4 48.3 72.2 69.1 moisturizing gel Appearance evaluation Good Good error Good feeling 4.2 4.2 1.6 2.8 irritation ○ ○ × ×

moisturizing gel compare
Preparation 9 compare
Production Example 10 compare
Preparation 11 compare
Preparation 11 Geumhwagyu Fermented Extract Comparative Example 9 Comparative Example 10 Comparative Example 11 Comparative Example 12 dry Temperature (℃) 60 60 60 60 time (hr) 72 72 72 72 Keumhwa Beef Powder Size (cm) 0.5 0.5 0.5 0.5 Keumhwa Silica Powder:Water Weight Ratio 1:10 1:10 1:7 1:13 inoculation
(weight%) solution 95 95 95 95 strain culture solution 5 5 5 5 strain type Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ ferment Whether to perform ○ ○ ○ ○ Temperature (℃) 30 30 30 30 time (day) 35 45 30 30 Fermented extract Collagen
amount of production 275.3 276.3 241.3 296.1 Collagen
Increase (%) 166.8 167.4 146.2 179.4 Extraction yield (%) 69.6 69.4 45.5 55.6 moisturizing gel Appearance evaluation error error Good Good feeling 2.3 1.4 3.9 4.4 irritation ○ ○ ○ ○

moisturizing gel compare
Production Example 13 compare
Preparation 14 compare
Production Example 15 compare
Preparation 16 Geumhwagyu Fermented Extract Comparative Example 13 Comparative Example 14 Comparative Example 15 Comparative Example 16 dry Temperature (℃) 45 75 60 60 time (hr) 72 72 55 90 Keumhwa Beef Powder Size (cm) 0.5 0.5 0.5 0.5 Keumhwa Silica Powder:Water Weight Ratio 1:10 1:10 1:10 1:10 inoculation
(weight%) solution 95 95 95 95 strain culture solution 5 5 5 5 strain type Bacillus subtilis Bacillus subtilis Bacillus subtilis Bacillus subtilis Inoculation concentration (CFU/mL) 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ 1X10 ¹⁰ ferment Whether to perform ○ ○ ○ ○ Temperature (℃) 30 30 30 30 time (day) 30 30 30 30 Fermented extract Collagen
amount of production 275.4 259.3 265.3 268.2 Collagen
Increase (%) 166.9 157.1 160.8 162.5 Extraction yield (%) 68.8 70.9 55.6 71.6 moisturizing gel Appearance evaluation error error Good error feeling 2.2 3.3 4.1 4.3 irritation × ○ ○ ○

Looking at Tables 2 to 8, it can be seen that Examples 1 to 16 and Preparation Examples 1 to 16 are excellent cosmetics with excellent collagen production and extraction yield, or excellent appearance and feel of moisturizing gel, and no irritation. there was.

On the other hand, in the case of Comparative Example 1, which was not subjected to the aging process, it was confirmed that the feeling of use was poor and irritation to the skin was felt compared to Example 1, which was subjected to the aging process. It is believed that skin irritation occurred.

In addition, in Comparative Example 2, in which the strain concentration is less than 1X10 ⁸ CFU / mL, the amount of collagen production, increase rate and collagen extraction yield were remarkably decreased when compared to Example 3 having a strain concentration of 1X10 ⁸ CFU / ml. .

In addition, Comparative Example 3, in which the strain concentration exceeded 1X10 ¹¹ CFU / mL, had a bad appearance and poor feeling due to the occurrence of odor and microorganisms when compared to Example 4 having a strain concentration of 1X10 ¹¹ CFU / mL. It was confirmed that irritation occurred on the skin.

In addition, it was confirmed that the extraction yield was significantly lowered in Comparative Example 4, in which the size of the gold-silver powder was less than 0.1 cm, compared to that of Example 5, in which the size of 0.1 cm, which was the extent to which the raw material was lost due to the excessively small powder size. It is predicted because it is large.

In addition, in the case of Comparative Example 5, in which the size of the gold-silver powder exceeds 1.0 cm, it was confirmed that the extraction yield of the fermented extract was sharply decreased as compared to Example 6, which was 1.0 cm.

In addition, in the case of Comparative Example 6, in which the strain culture solution was less than 1.0% by weight, when compared with Example 7, which was 1% by weight, the collagen production and increase rate were significantly reduced, and it was confirmed that the extraction yield of collagen also decreased accordingly, which It is considered that the fermentation was not done properly.

In addition, in the case of Comparative Example 7, in which the strain culture solution was more than 10.0% by weight, an odor and a sense of foreign body occurred when compared to Example 8, which was 10% by weight, which was caused by overfermentation as the strain culture solution concentration was excessively high. is judged to be due to

In addition, in the case of Comparative Example 8, in which the aging time was less than 28 days, it was confirmed that the feeling of use was poor and irritation was felt on the skin as compared to Example 9 aged for 28 days.

In addition, in the case of Comparative Example 9, in which the aging time exceeds 32 days, not only the feeling of use was poor compared to Example 10 aged for 32 days, but also odor and foreign substances were visually observed in the moisturizing gel, which indicates that the aging time was decreased. It is predicted that it is because the fermentation broth has decayed due to excessive lengthening.

In addition, in the case of Comparative Example 11, in which the weight ratio of water in the weight ratio of Keumhwagyu powder and water was less than 8, it was confirmed that the production amount and extraction yield of collagen were sharply decreased compared to Example 11 in which the weight ratio of water was 8.

In addition, in the case of Comparative Example 12, in which the weight ratio of water in the weight ratio of Keumhwagyu powder and water exceeds 12, it was confirmed that the extraction yield of collagen was significantly lowered compared to Example 12 in which the weight ratio of water was 12.

In addition, in Comparative Example 13, in which the drying temperature was less than 50°C, when compared to Example 13, in which the drying temperature was 50°C, it was confirmed that the moisturizing gel had a bad odor and a feeling of foreign matter, which was judged because the drying temperature was not high enough and it was rotten. do.

In addition, in Comparative Example 14, in which the drying temperature exceeds 70°C, it was confirmed that the amount of collagen produced was sharply decreased compared to Example 14, in which the drying temperature was 70°C. It is presumed to have been altered.

In addition, in Comparative Example 15, in which the drying time was less than 60 hours, it was confirmed that the extraction yield was sharply lowered as compared to Example 15, which was 60 hours, which is believed to be due to an increase in the moisture content in the raw material.

In addition, in Comparative Example 16, in which the drying time exceeds 84 hours, it was confirmed that foreign substances were visually observed in the moisturizing gel when compared with Example 16, in which the drying time was 84 hours.

Although one embodiment of the present invention has been described above, the spirit of the present invention is not limited to the embodiments presented herein, and those skilled in the art who understand the spirit of the present invention can add components within the scope of the same idea. , changes, deletions, additions, etc. may easily suggest other embodiments, but this will also fall within the scope of the present invention.

Claims (10)

Step 1 of preparing a gold-silver powder;
A second step of preparing a solution containing the gold-silicon powder and water;
Step 3 of preparing a strain culture solution by inoculating the strain culture solution into the solution;
Step 4 to prepare a fermentation broth by fermenting the strain culture solution;
Step 5 of aging the fermentation broth;
Step 6 of heat-treating the fermentation broth subjected to step 5;
After centrifuging the fermentation broth subjected to step 6, step 7 to obtain a supernatant; and
Step 8 of preparing a fermented extract by adding an additive to the filtrate obtained by stirring and filtering the supernatant;
A method for producing a fermented Geumhwagyu extract comprising a.
According to claim 1,
The first step is step 1-1 of removing foreign substances by washing Aurea Helianthus ; and
Step 1-2 of drying and pulverizing the gold-silver gold powder having performed the above steps; including,
The method for producing a fermented Geumhwagyu extract, characterized in that the Geumhwagyu comprises at least one selected from flowers, roots, leaves and stems of Geumhwagyu.
3. The method of claim 2,
The drying in steps 1-2 is performed for 60 to 84 hours by hot air at 50 to 70 ° C.
The method for producing a fermented Geumhwagyu extract, characterized in that the pulverization of the 1-2 steps is performed to a size of 0.1 to 1.0 cm.
According to claim 1,
The solution is a method for producing a fermented Geumhwagyu extract, characterized in that it contains the Kumhwagyu powder and water in a weight ratio of 1:8 to 1:12.
The method of claim 1,
The strain culture medium contains lactic acid bacteria as a strain,
The fermentation of step 4 is carried out in the solution at 30 ~ 37 ℃ for 3 to 7 days,
The lactic acid bacteria is Lactobacillus sakei ( Lactobacillus sakei ), Lactobacillus brevis ( Lactobacillus brevis ), Lactobacillus plantarum ( Lactobacillus plantarum ), Lactococcus lactis ( Lactococcus lactis ), Bacillus coagulance ( Bacillus coagulance ) at least one selected from A method for producing a fermented Geumhwagyu extract comprising a.
According to claim 1,
The strain culture solution contains Bacillus subtilis as a strain,
Fermentation in step 4 is performed in the solution at 50 to 60° C. for 24 to 72 hours,
The Bacillus subtilis Bacillus subtilis ( Bacillus subtilis ) Method for producing a fermented Geumhwagyu extract, characterized in that it includes.
The method of claim 1,
The inoculation of step 3 is performed so that 1 to 10% by weight of the total weight of the strain culture solution,
The strain culture medium is a method for producing a fermented Geumhwagyu extract, characterized in that it contains the strain at a concentration of 1X10 ⁸ to 1X10 ¹¹ CFU (colony forming unit) / mL.
According to claim 1,
The five-step aging is carried out at 25-35 ° C for 28-32 days,
Step 6 is a method for producing a fermented Geumhwagyu extract, characterized in that it is performed for 5 to 15 minutes at 70 to 90°C.
According to claim 1,
Concentrating the fermented Geumhwagyu extract under reduced pressure at a temperature of 60° C. or less;
Freeze-drying the fermented Geumhwagyu extract after performing the above steps at -90 to -70°C to obtain a dried product; and
Preparing a fine powder by pulverizing the dried product to a size of 0.001 to 1.0 μm; Method for producing a fermented Geumhwagyu extract further comprising a.
A cosmetic composition for moisturizing and enhancing skin elasticity, comprising 0.001 to 80% by weight of fermented Geumhwagyu extract based on the total weight.