KR890002681B1 - Process for preparing moisturizor for using skin - Google Patents

Abstract

The preparing method of skin moisturizer includes inoculating culture medium contg. an animal's milk with a lactobacillus; sepg. the whey from the resulting culture; heating the whey at 30-50≰C under reduced pressure; and evaporating the part of the whey until the odorous constituents therein of acete aldehyde, aceton and diacetyl come to below 0.5ppm.

Description

Preparation of skin moisturizers

The present invention relates to a method for producing a skin moisturizer using animal milk as a raw material. On human skin, there is a trace amount of metabolites that epidermal cells produce, and because it has a moderate degree of moisturizing, the skin is prevented from excessive drying, thus preserving flexibility. However, the above-mentioned metabolites are less in the skin immediately after being washed with aging skin or detergent, and thus the skin becomes a dry and rough texture because sufficient moisturizing action is not performed. If such natural moisturizing action is not sufficient, it is early to prevent the excessive drying of the skin by artificially supplying a moisturizing substance to the skin, and usually a lotion, emulsion, cream, shampoo, rinse This is performed by mix | blending a moisturizer etc. in a back.

Representative examples of the conventionally used as a moisturizing agent are royal jelly, aquaraza (trade name: based on esters of amino acids and reducing sugars) and triggered actives. The dual-induced effective system consists of whey of culture obtained by inoculating lactic acid bacteria into the milk of an animal such as milk and fermenting lactic acid. In addition to moisturizing, it also exhibits buffering and bacterial growth inhibition. It has desirable properties as a cosmetic ingredient. However, whey contains a small amount of aromatic substances produced by lactic fermentation, which is why cosmetics added with whey as a moisturizer are not very strong but have a characteristic odor and have become products that some consumers do not like. There is a flaw. An object of the present invention is to provide a method for producing a moisturizing agent caused by the above-mentioned defects.

As a result of studying the relationship between the smells of whey-added cosmetics and the fragrance components in whey, it was found that acetaldehyde, acetone, acetoin, diacetyl, etc., among the whey components of whey are the cause of the undesirable odor. It was sold out.

The present invention provides a method of preparing a moisturizing agent-based moisturizer substantially free of these undesired fragrance components, i.e., 0.5 ppm of acetaldehyde, acetone and diacetyl components in whey by heating under reduced pressure. It is to provide a method for producing a moisturizing agent, the part of which is evaporated until it becomes below. The most preferable specific condition for efficiently removing undesirable fragrance components such as acetaldehyde is to evaporate about 10-20% of the oil well by heating to about 30-50 ° C. with a degree of vacuum of 400 mmHg. Silver gas chromatography was also removed until the acetaldehyde, acetone and diacetyl components were less than 0.5 ppm (see later experimental example).

On the other hand, in the case of heating at a normal pressure of around 100 DEG C, even if evaporated until a weight loss of 40% is obtained, the purpose cannot be achieved, and a heating odor or coloring occurs.

When producing a moisturizing agent by the method of the present invention, lactic acid bacteria used for lactic fermentation are lactic acid bacteria commonly used in the production of lactic acid bacteria beverages, such as lactic acid bacteria beverages, such as lactobacillus, acid pils, East Brugaticus, Dongkaze, Streptococcus, Thermocofils, etc. can be used. The wet phosphorus, milk, goat's milk, etc. of the animal used as a culture | cultivator may be sufficient, and reducing oil from the skim milk or milk powder (including skim milk powder) of these animals may be sufficient. Among them, skim milk or reduced skim milk is particularly preferable because the treatment after lactic acid fermentation is easy. In addition to the milk of the animal, it is preferable to add glucose or sucrose which is effective for promoting the growth of lactic acid bacteria. The culture health does not need to be special, but if the standard conditions are indicated, the above-mentioned medium (培 地) is heated to 115 ° C for 15 minutes (or 110 ° C for 90 minutes) to sterilize, and then inoculated with lactic acid bacteria at 37 ° C. Incubate for 2-3 days. Whey is collected from the obtained culture by filtration or centrifugation. When the evaporation treatment is carried out under reduced pressure, the whey is preferably heat sterilized or sterilized so as to contain no lactic acid bacteria. Thereby, after removing a fragrance component, it can prevent generation of a fragrance substance again.

According to the manufacturing method of the present invention as described above, a moisturizer containing little unfavorable fragrance components, and thus added to cosmetics, does not adversely affect the cosmetic original fragrance at all, can be easily produced. In addition, the benefits of whey cosmetics as a moisturizer for cosmetic additives are not damaged in any way, but there is no substantial loss of active ingredients even though the whey by evaporation is reduced.

Hereinafter, the present invention will be described with reference to experimental examples and examples.

Example 1

5 g of skim milk was added to dissolve 150 g of glucose, followed by heat sterilization. Thermophile, Lactobacillus. Casey, or lactobacillus. Brugaricus starters were inoculated and incubated at 37 ° C. for 3 days. After incubation, the culture is treated with a centrifuge to collect whey. The whey is divided into two and the other is heated to 45 ° C. under a reduced pressure of 40 mm Hg until a loss of 10% occurs. The results of quantifying the flavor components by gas chromatography on untreated whey (A) and evaporated whey (B) of two kinds of lactic acid bacteria cultures obtained as described above are as shown in the first table.

[Table 1]

Fragrance content [ppm]

Example 1

After dissolving 30 kg of glucose in 1000 L skim milk and heat sterilization, Streptococcus. Thermophiles star inoculated and incubated for 3 days at 37 ℃. After the end of the culture, the coagulum was separated from the culture by a centrifuge (decant type), and again filtered through an unglazed filter to obtain 780 liters of transparent whey. A portion of 500 liters of the whey was heated to 45 ° C. under a 400 mmHg pressure drop by a deaerator to evaporate 52 liters (10.4%), and ion exchanged water was added to the remaining 448 liters of whey to return to 500 liters. Next, using the above-described evaporated whey (I) and whey (II) before evaporation as a moisturizer, skin creams and emulsions of the formulations indicated below were tested.

O / W Type Skin Cream

Stearic acid 1.4%

Behenic Acid 0.6%

Beeswax 5.0%

Floating paraffin 21.0%

Waserin 5.0%

Multiwax 3.0%

Swarran 6.0%

Oleic acid polyoxyethylene sorbitan (20 EO) 3.5%

Glycerin monostearate 2.0%

1, 3-butylene glycol 4.0%

Moisturizer 48.0%

Small amount of preservatives and flavorings

O / W type latex

Stearic Acid 0.6%

Liquid paraffin 6.0%

Waserin 2.0%

Paraffin Wax 2.4%

Oleic acid polyoxyethylene sorbitan (20 EO) 2.5%

Glycerin Monostearate 1.3%

1, 3-butylene glycol 6.0%

Moisturizer 77.7%

Small amount of preservatives and flavorings

The results of the sensory comparison of fermentation odors by using 50 women panel on the obtained cosmetics are shown in Table 2.

[Table 2]

Claims (1)

Whey is extracted from the culture obtained by inoculating lactobacillus into an incubator containing animal milk as a main ingredient, and fermenting the whey. The whey is heated to about 30-50 ° C. under reduced pressure, and the whey is evaporated about 10-20%. Partial evaporation of acetaldehyde, acetone and diacetyl components in the evaporation until the 0.5 ppm or less in the manufacturing method of the skin moisturizing agent.