WO2019168262A1 - Fermented sunfish extract, cosmetic material composition comprising same, and preparation method therefor - Google Patents

Abstract

The present invention relates to a fermented sunfish extract, a cosmetic material composition including same, and a preparation method therefor and, more specifically, to a fermented sunfish extract having excellent skin regeneration, skin elasticity, and moisturizing abilities, a cosmetic material composition including same, and a preparation method therefor.

Description

Sea bream fermented extract, cosmetic composition comprising the same and preparation method thereof

The present invention relates to a bokchi fermented extract, a cosmetic composition comprising the same and a method for preparing the same, and more particularly, to a bokchi fermented extract having excellent skin regeneration, skin elasticity and moisturizing ability, a cosmetic composition comprising the same and a method for producing the same. .

The sunfish (Mola mola) is a saltwater fish belonging to the pufferfish sunfish. Sunfish is distributed in temperate and tropical seas and is found all over Korea's coasts and is found in sub-Hokkaido, Japan. The body is very large, flat and wide, with no fins, small eyes and gills, and very large and unusual with dorsal and caudal fins. The mouth is very hard in the shape of a bird's beak.

In the 18th century, Linne named the sunfish "Mola mola", which means millstone in Latin. In Korea, it is also called Ahn Jin-bok, Golbok-chan, and Sekbok-chan. As a species of puffer fish, they share many things with them. Once belonged to the pufferfish, but now two species belong to the sunfish. One of the similarly named fishes is Lampris guttatus, which has nothing to do with sunfish.

It is eaten in Korea, Japan, and Taiwan, but most of the body can be eaten. The taste and shape are greasy and white and immaculate, similar to tuna white meat. Some people eat circuit but not fishy or oil is not digestive well, eating too much may cause diarrhea. The white intestine from the back is considered a delicacy in China by the name Yongchang and treats the fin as a delicacy rather than the flesh of the body. The shell becomes muggy when it is boiled, which can be eaten like a starfish. In some places it is used as a medicinal herb. In Korea, sunfish has been used as a delicacy for large and small fish in Pohang. Specifically, the skin is used for meat, the belly meat is used for rot, and the head bones and hair are used as steamed food ingredients. The muscle part may be ground into the fish paste in Busan. Meanwhile, the European Union is forbidden to sell sunfish for food.

Sunfish is known to be good for diet because it lacks fat.

In addition, sunfish is known to be a good food for skin because it contains a large amount of collagen. The main effect of collagen in the skin is to strengthen cells and cells, to strengthen and soften blood vessels, and to strengthen organ functions, and to play an indispensable role in our body by acting as a cushion to move joints flexibly. have.

Collagen included in sunfish is fish collagen. In the case of meat collagen, the absorption and utilization rate of the body decreases even though the molecular weight is ingested. However, fish collagen is a low molecular weight collagen, so the absorption rate and utilization rate of the body are much higher.

The development of health functional foods, cosmetics and cosmetics containing such fish collagen is being actively made, in particular, health functional foods, cosmetics and cosmetics using extracts from pollack and squid have been released.

However, the development of health functional foods, cosmetics and cosmetics using sunfish is insignificant, and in particular, the development of cosmetics and cosmetics using sunfish extract that promotes skin regeneration, skin elasticity and moisturizing is insignificant.

The present invention has been made in view of the above point, and an object of the present invention is to provide a method for preparing sunfish fermentation extract having optimum fermentation process conditions.

In addition, an object of the present invention is to provide a cosmetic composition with enhanced skin regeneration, skin elasticity and moisturizing power by using the sunfish fermented extract prepared by the optimum manufacturing method.

In order to solve the above problems, the method of manufacturing sunfish fermentation extract of the present invention is the first step to dry the sunfish mixture comprising at least one of sunfish and sunfish shells to prepare a sunfish dry matter, the sunfish dried by grinding the sunfish The second step of preparing a pulverized product, the sunfish crushed powder is mixed with a solvent to prepare a mixture, the third step of inoculating and fermenting the lactic acid bacteria or Bacillus subtilis in the mixture to prepare a sunfish fermented product, ripening the sunfish fermented product The fourth step and the fifth step to prepare a sundae fermentation extract by filtering the mature sunfish fermentation.

In a preferred embodiment of the present invention, the third step is a step 3-1 of preparing a mixture by mixing the sunfish crushed with a solvent, inoculating and fermenting lactic acid bacteria or Bacillus subtilis in the mixture to prepare a bacterial fermentation product. Step 3-2, after applying heat to the bacteria fermentation, steps 3-3 to centrifugation and obtaining a supernatant of the centrifuged bacteria fermentation, step 3-4 to prepare a sunfish fermentation can do.

As a preferred embodiment of the present invention, the drying of the first step may be performed at 48 to 72 ° C. for 57 to 87 hours.

As a preferred embodiment of the present invention, the third step of fermentation may be carried out at 10 ~ 30 ℃ for 576 ~ 864 hours.

As a preferred embodiment of the present invention, the aging of the fourth step may be performed for 57 to 87 hours at 68 ~ 102 ℃.

In a preferred embodiment of the present invention, the mixture of the third step is prepared by mixing 800 to 1200 parts by weight of solvent with respect to 100 parts by weight of sunfish crushed, the mixture may be adjusted to pH 6.5 ~ 7.5.

In one preferred embodiment of the present invention, the lactic acid bacteria or Bacillus subtilis can be inoculated at a concentration of 5 ~ 30 CFU / ml.

In a preferred embodiment of the present invention, the lactic acid bacteria is Lactobacillus sakei, Lactobacillus brevis, Lactobacillus brevis, Lactobacillus plantarum, Lactococcus lactis, and Bacillus coagulum It may include one or more of the Bacillus coagulance.

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

On the other hand, the sunfish fermentation extract manufacturing method of the present invention may further comprise a fifth step of concentration and lyophilization of the prepared sunfish fermentation extract.

Furthermore, sunfish fermentation extract of the present invention may be prepared by the above-mentioned manufacturing method.

On the other hand, the cosmetic composition of the present invention, as an active ingredient, may comprise 0.001 ~ 80% by weight of dried sunfish fermented extract.

As a preferred embodiment of the present invention, the cosmetic composition may be used in cosmetics for skin regeneration, skin elasticity or skin moisturizing.

In a preferred embodiment of the present invention, the cosmetic is a lotion, gel, water-soluble liquid, cream, essence, oil-in-water (O / W) and water-in-oil (W / O) type emulsion, ointment, oil-in-water and water-in-oil type It may be any one selected from makeup base, foundation, skin cover, lipstick, lip gloss, face powder, two-way cake, eye cream, eye shadow, cheek color and eyebrow pencil.

The sunfish fermentation extract of the present invention, the cosmetic composition comprising the same and a method for producing the same is rich in the fish collagen component contained in the sunfish in the extract produced through the fermentation process using lactic acid bacteria and / or Bacillus subtilis of the sunfish.

In addition, the sunfish fermentation extract of the present invention, a cosmetic composition comprising the same and a preparation method thereof are excellent in skin regeneration, skin elasticity and moisturizing power.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art may easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention. The drawings and description are to be regarded as illustrative in nature and not restrictive. Like reference numerals designate like elements throughout the specification.

The sundae fermentation extract manufacturing method of the present invention comprises a first step to a fifth step.

First, the sunfish mixture is prepared as a preparation step. The sunfish mixture is prepared by roaming Conger myriaster, and sunfish (meat, muscle area) and head, bone, internal organs and shells may be prepared, respectively.

The sunfish mixture of the present invention may include at least one of sunfish meat and sunfish shell, and may preferably include sunfish shell. Specifically, the lobster meat (flesh, muscle part) and the head, bone and intestine, and the shell part are respectively prepared through the swelling of the above-mentioned sunfish, and among the prepared parts of the lobster meat and sunfish shell as the mixture of the present invention. Only species or more may be included, and preferably, only sunfish shells may be included.

If, in the method of manufacturing sunfish fermentation extract of the present invention, the sunfish head, bones and internal organs are used as the sunfish mixture, there is a problem that the content of collagen, which is an active ingredient, may decrease, so the sunfish mixture is in sunfish and sunfish shells. It is good to be used including 1 or more types.

Prepared sunfish mixture can be used to remove foreign matter through the cleaning process.

Next, as a first step of the production method of the sunfish fermentation extract of the present invention, it is possible to prepare a sunfish dried product by drying a sunfish mixture comprising at least one of sunfish meat and sunfish shells.

The drying may be performed at 48 to 72 ° C., preferably 54 to 66 ° C., 57 to 87 hours, preferably 64 to 80 hours, and if the drying is performed at less than 48 ° C., the sunfish mixture may decay. If the drying is performed in excess of 72 ℃ can not only reduce the drying efficiency, but also may cause a problem that the nutrients contained in the sunfish mixture is destroyed.

Next, as a second step of the manufacturing method of the sunfish fermentation extract of the present invention, the sunfish may be prepared by grinding the dried fish dried product.

The sunfish crushed powder may have a size of 0.05 ~ 1cm, preferably 0.1 ~ 0.9cm, if the size of the sunfish crushed exceeds 1cm, the active ingredients included in the later produced sunfish fermentation extract is significantly reduced, Skin regeneration, skin elasticity and moisturizing effects may be significantly reduced.

Next, as a third step of the production method of the sunfish fermentation extract of the present invention, the sunfish powder may be mixed with a solvent to prepare a mixture, and inoculated and fermented with lactic acid bacteria or Bacillus subtilis in the mixture may be prepared to ferment the sunfish.

The fermentation may be carried out at 10 to 30 ℃, preferably 15 to 25 ℃ 576 to 864 hours, preferably 648 to 792 hours, more preferably 684 to 756 hours, if the fermentation temperature is 30 ℃ If exceeding there may be a problem that the active ingredient is destroyed, and also, if the fermentation time is less than 576 hours may be a problem that does not reach the stage of the highest efficiency, if exceeding 864 hours rather the problem of efficacy deterioration May occur.

The solvent used in the third step may include at least one selected from water and C ₁ to C ₄ alcohols, and may preferably include water. In addition, the mixture of the third step may be 800 to 1200 parts by weight of solvent, preferably 900 to 1100 parts by weight, more preferably 950 to 1050 parts by weight, based on 100 parts by weight of sunfish crushed powder, Through the pH of the mixture can be adjusted to 6.5 ~ 7.5. If the pH range is less than 6.5, or more than 7.5, it may cause skin irritation. Specifically, when the sunfish fermented extract prepared by the manufacturing method of the present invention is included in the cosmetic composition as an active ingredient, the pH when combined with the ingredients included in other cosmetic compositions is also considered, pH range of 6.5 ~ 7.5 is most suitable Do.

Lactic acid bacteria or Bacillus subtilis can be inoculated at a concentration of 5 to 30 CFU / ml, preferably 7 to 20 CFU / ml, more preferably 8 to 15 CFU / ml, if the concentration of lactic acid bacteria or Bacillus subtilis If less than 5 CFU / ml, or more than 30 CFU / ml may cause a problem that the moisturizing effect is lowered.

Lactobacillus is one or more of Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Lactococcus latis and Bacillus coagulance It may include, and may preferably include Lactobacillus plantarum.

In addition, Bacillus subtilis may include Bacillus subtilis.

In addition, lactic acid bacteria or Bacillus subtilis may be used lactic acid bacteria or Bacillus subtilis cultured in the culture.

Specifically, Lactobacillus sakei (Lactobacillus sakei), Lactobacillus brevis (Lactobacillus brevis), Lactobacillus plantarum (Lactobacillus plantarum), Lactococcus latis and / or Bacillus coagulance The culture may be incubated in a culture medium adjusted to pH 4.0 ~ 5.0 25 ~ 42 ℃, preferably 30 ~ 37 ℃ 2 to 8 days, preferably 3 to 7 days. If, among the lactic acid bacteria, Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus plantarum, Lactococcus latis and / or Bacillus coagulance If the pH of the culture medium to be cultured less than 4.0 or more than 5.0 may cause a problem that the moisturizing effect is lowered. In addition, if out of the culture temperature range and the culture period range may fail to fail to obtain the desired lactic acid bacteria.

In addition, Bacillus subtilis Bacillus subtilis is a culture medium adjusted to pH 6.5 ~ 7.5 45 to 65 ℃, preferably incubated 18 to 78 hours, preferably 25 to 72 hours at 50 to 60 ℃ Can be. If the pH of the culture medium culturing Bacillus subtilis (Bacillus subtilis) is less than 6.5 or more than 7.5 may cause a problem that the moisturizing effect is lowered. In addition, if out of the culture temperature range and the culture period range may fail to fail to obtain the desired Bacillus subtilis.

On the other hand, the third step of the method of manufacturing sunfish fermentation extract of the present invention may specifically include steps 3-1 to 3-4.

First, as a step 3-1, the mixture of the sunfish crushed powder prepared in the second step may be mixed with a solvent.

Next, in step 3-2, the mixture may be inoculated and fermented with lactic acid bacteria or Bacillus subtilis to produce a bacterial fermentation product.

Next, as a third step, after the heat is added to the bacterial fermentation can be centrifuged. Specifically, in step 3-3, fermentation is performed by applying heat of 64 to 96 ° C., preferably 72 to 88 ° C. for 8 to 12 minutes, preferably 9 to 11 minutes, to induce the loss of function of lactic acid bacteria or Bacillus subtilis. After termination, centrifugation can be effected.

Finally, in step 3-4, the supernatant of the centrifuged bacterial fermentation may be obtained to prepare a sunfish fermentation product. Specifically, the bacterial fermentation can be removed by using a centrifuge, the supernatant obtained by removing the precipitate can be used as a sunfish fermentation.

Next, as a fourth step of the manufacturing method of the sunfish fermentation extract of the present invention, it is possible to mature the sunfish fermentation.

Aging may be carried out by stirring the sunfish fermentation, it may be carried out at 68 ~ 102 ℃, preferably 76 ~ 94 ℃ 57 to 87 hours, preferably 64 to 80 hours. If the aging performance temperature is less than 68 ℃ may be a problem that the aging is not carried out completely, if more than 102 ℃ may have a problem that the active ingredient such as collagen components contained in the sunfish fermentation is destroyed.

Finally, as a fifth step of the manufacturing method of the sunfish fermentation extract of the present invention, it is possible to produce a sunfish fermentation extract by filtering the aged sunfish fermentation.

Filtration of the fifth step may be performed using a filter, but is not particularly limited. In addition, although the filter of 0.1-0.2 micrometers can be used for a filter, this also is not restrict | limited in particular.

Preserved solution to maintain the preservation power may be further added to the open-sea fermentation extract is filtered, 1,2-hexanediol (1,2-hexanediol) may be used as a preservation solution. In addition, when 1,2-hexanediol (1,2-hexanediol) is used as a preservation solution, 1 to 3% by weight of 1,2-hexanediol (1,2-hexanediol) is added to 100% by weight of the sunfish fermentation extract. Can be used.

On the other hand, sunfish fermented extract manufacturing method of the present invention may further comprise a sixth step.

As a sixth step of the method for preparing sunfish fermentation extract of the present invention, the prepared sunfish fermentation extract may be concentrated under reduced pressure and lyophilized.

Specifically, the prepared sundae fermented extract is concentrated under reduced pressure at 40 ~ 70 ℃, preferably 50 ~ 60 ℃, and rapidly frozen at -100 ~ -60 ℃, preferably -90 ~ -70 ℃ solid state Can be stored as.

The sunfish fermentation extract of the solid state may be lyophilized after use, and then pulverized to be a sunfish fermentation extract in powder form. The powdered fermented soybean extract prepared as described above has the advantage of being able to be stored for a long time while maintaining the nutritional and functional ingredients of sunfish, and being easy to handle during storage.

Furthermore, the present invention includes the sunfish fermented extract prepared by the above-mentioned manufacturing method.

In addition, the present invention may include a cosmetic composition comprising 0.001 to 80% by weight of dried sunfish fermentation extract as an active ingredient.

In addition, the cosmetic composition of the present invention may contain other ingredients that can give a synergistic effect to the main effect in addition to the sunfish fermentation extract without impairing the main effect of the invention.

On the other hand, the cosmetic composition of the present invention can be used in cosmetics for skin elasticity or skin moisturizing.

At this time, the cosmetics are not particularly limited in the formulation as a skin external preparation, such as cosmetics, gels, water-soluble liquids, creams, essences, oil-in-water (O / W) and water-in-oil (W / O) type emulsions, ointments, It may be any one selected from oil-in-water type and water-in-oil makeup base, foundation, skin cover, lipstick, lip gloss, face powder, two-way cake, eye cream, eye shadow, cheek color and eyebrow pencil.

The present invention has been described above with reference to the embodiments, which are merely exemplary and are not intended to limit the embodiments of the present invention. Those of ordinary skill in the art to which the embodiments of the present invention belong will have the essential characteristics of the present invention. It will be appreciated that various modifications and applications not illustrated above are possible without departing from the scope of the invention. For example, each component specifically shown in the embodiment of the present invention may be modified. And differences relating to such modifications and applications will have to be construed as being included in the scope of the invention defined in the appended claims.

Preparation Example 1: Preparation

The purchased sunfish was speared and separated from the sunfish meat (flesh, muscle area), head, bone, viscera and shell. Separate sunfish (flesh, muscle), head, bones, internal organs and shells were washed to remove foreign substances.

Example 1 Preparation of Sunfish Fermented Extract

(1) The sunfish shell prepared in Preparation Example 1 was dried at 60 ° C. for 72 hours to prepare sunfish dried product.

(2) The sunfish dried product was ground to a size of 0.5 cm to prepare a sunfish crushed product.

(3) 1000 parts by weight of water was mixed with 100 parts by weight of sunfish pulverized product to prepare a mixture adjusted to pH 7. The mixture was inoculated with Lactobacillus plantarum 10 CFU / ml and fermented for 720 hours.

At this time, the Lactobacillus plantarum was used incubated for 5 days at a temperature of 33.5 ℃ in a culture medium adjusted to pH 4.5.

In order to terminate the fermentation, heat was applied at 80 ° C. for 10 minutes to induce loss of function of the Lactobacillus plantarum, and only the supernatant was collected by removing the precipitate using a centrifuge. The collected supernatant is a sunfish fermentation.

(4) Sunfish fermentation was aged by stirring at 85 ℃ for 3 days.

(5) The aged sunfish fermented product was filtered using a 0.22 μm filter to prepare a sunfish fermentation extract.

Example 2 Preparation of Sunfish Fermented Extract

(1) The sunfish shell prepared in Preparation Example 1 was dried at 60 ° C. for 72 hours to prepare sunfish dried product.

(2) The sunfish dried product was ground to a size of 0.5 cm to prepare a sunfish crushed product.

(3) 1000 parts by weight of water was mixed with 100 parts by weight of sunfish pulverized product to prepare a mixture adjusted to pH 7. The mixture was inoculated with Bacillus subtilis 10 CFU / ml and fermented for 720 hours.

At this time, the Bacillus subtilus was used incubated for 2 days at a temperature of 55 ℃ in a culture medium adjusted to pH 7.0.

In order to terminate the fermentation, heat was applied at 80 ° C. for 10 minutes to induce a loss of function of the Bacillus subtilis, and the supernatant was collected by removing the precipitate using a centrifuge. The collected supernatant is a sunfish fermentation.

(4) Opened fermented product was aged by stirring at 85 ° C for 3 days.

(5) The aged sunfish fermented product was filtered using a 0.22 μm filter to prepare a sunfish fermentation extract.

Example 3 Preparation of Sunfish Fermented Extract

The sunfish fermented extract was prepared in the same manner as in Example 1. However, instead of the sunfish shell prepared in Preparation Example 1, using the sunfish prepared in Preparation Example 1 prepared bokchi fermented extract.

Example 4 Preparation of Sunfish Fermented Extract

The sunfish fermented extract was prepared in the same manner as in Example 2. However, instead of the sunfish shell prepared in Preparation Example 1, using the sunfish prepared in Preparation Example 1 prepared bokchi fermented extract.

Example 5: sunfish fermented extract preparation

The sunfish fermented extract was prepared in the same manner as in Example 1. However, fermentation time was fermented for 500 hours instead of 720 hours to prepare a sunfish fermentation extract.

Example 6 Preparation of Sunfish Fermented Extract

The sunfish fermented extract was prepared in the same manner as in Example 2. However, fermentation time was fermented for 940 hours instead of 720 hours to prepare a sunfish fermentation extract.

Comparative Example 1 Preparation of Sunfish Fermented Extract

The sunfish fermented extract was prepared in the same manner as in Example 1. However, the sunfish fermentation extract was prepared using the sunfish bone prepared in Preparation Example 1 instead of the sunfish shell prepared in Preparation Example 1.

Comparative Example 2 Preparation of Sunfish Fermented Extract

The sunfish fermented extract was prepared in the same manner as in Example 2. However, the sunfish fermentation extract was prepared using the sunfish bone prepared in Preparation Example 1 instead of the sunfish shell prepared in Preparation Example 1.

Comparative Example 3 Preparation of Sunfish Extract

(1) The sunfish shell prepared in Preparation Example 1 was dried at 60 ° C. for 72 hours to prepare sunfish dried product.

(2) The sunfish dried product was ground to a size of 0.5 cm to prepare a sunfish crushed product.

(3) 1000 parts by weight of water was mixed with 100 parts by weight of sunfish pulverized product to prepare a mixture adjusted to pH 7. The mixture was extracted under heating at 80 ° C. for 3 hours to separate the supernatant and the precipitate, and the mixture was extracted three times. Each extract was chilled and then filtered using a 0.22 μm filter to prepare a sunfish extract.

Experimental Example 1: Measurement of skin improvement effect of the extract prepared in Examples 1 to 6 and Comparative Examples 1 to 3

In order to assay the skin improvement effect, an elastin degrading activity inhibition test was conducted.

Elastin is a component of the matrix layer in the dermis of the skin. As the skin ages, elastin is degraded, the matrix layer in the dermis collapses, and wrinkles are formed.

Using this principle to measure the activity of elastin, an enzyme that degrades elastin, N-succinyl- (Ala) 3 p-nitroaniline (N-succinyl- (Ala) 3 p- nitroaniline (Sigma) was used to measure the elastine activity by measuring the absorbance at a wavelength of 405 nm resulting from the degradation of p-nitroaniline.

The control group for measuring the elastase activity was measured in the same manner by adding the third distilled water instead of the sample, and the case was obtained by adding the third distilled water instead of the enzyme solution to obtain a color correction value for each, Samples 1 to 6 And phenylmethylsulfonylfluoride (PMSF, Sigma), which is a specific inhibitor of elastase, was determined as a comparative group in order to determine the extract and the elastase inhibitory effect of Comparative Examples 1 to 3, using [Equation 1] below. Elastase inhibition rate was calculated numerically.

IC ₅₀ is the concentration of sample required to inhibit 50% elastase activity, the smaller the value, the higher the inhibition rate.

PH 8.0, 0.267M Trizma-HCl (Sigma), substrate solution 8.8mM N-Succinyl- (Ala) 3 p-nitroaniline It was. After mixing 60 μl of buffer solution, 20 μl of substrate solution and 100 μl of the sample solution diluted in the distilled water in each of the extracts prepared in Examples 1 to 6 and Comparative Examples 1 to 3, and then adding 20 μl of enzyme solution to 25 ° C. After 15 minutes in a constant temperature bath, the production of p-nitroaniline was measured at a wavelength of 405 nm using a microplate reader (UVT-06685, Thermo max, USA) and the results are shown in Table 1.

[Equation 1]

Elastay activity inhibition rate (%) = 100-((sample absorbance) / control absorbance) x100)

division	Elastay activity inhibition rate IC 50 (ppm)
Retinol	1.18
PMSF	0.09
Example 1	1.04
Example 2	0.98
Example 3	1.13
Example 4	1.07
Example 5	1.32
Example 6	3.68
Comparative Example 1	3.35
Comparative Example 2	3.37
Comparative Example 3	2.28

As shown in Table 1, the extracts prepared in Examples 1 to 6 and Comparative Examples 1 to 3 are lower than the elastase specific inhibitor of PMSF 0.09 mg / ml, but have a lower activity ratio of elastase, but are currently used for skin improvement functional ingredients. Compared with retinol, which is widely known as the extracts prepared in Examples 3 to 4 have a similar effect with retinol, the extracts prepared in Examples 1 to 2 was confirmed that the effect is superior to retinol.

Experimental Example 2: Measurement of the skin moisturizing effect of the extract prepared in Examples 1 to 6 and Comparative Examples 1 to 3

The moisturizing effect was measured using a capacitance measurement method using an oil content measuring instrument (WSK-P500U, Inforward. Inc, Japan), and in the results of 1% by weight aqueous solution of extracts prepared in Examples 1 to 6 and Comparative Examples 1 to 3 and various studies. Compared with 1 wt% aqueous solution of hyaluronic acid sodium salt (Sigma), which is known to have excellent skin moisturizing effect.

For 100 women in their 20s and 30s, the oyster flanks were adapted for 20 minutes in a constant temperature and humidity room (22 ° C, 40-60% relative humidity) just before the start of the test to maintain a constant moisture in the skin. Then, after measuring the initial moisture retention amount of each sample application site using a water content meter (WSK-P500U, Inforward. Inc, Japan), the sample was 2.0 mg / cm ² to minimize the error along the oyster side of the sample It applied, changing the position of the sample to apply | coat each time. The skin moisture content was measured first by time at 10 minutes, 30 minutes, 50 minutes, 90 minutes, and 120 minutes of application, and again after 2 hours, the skin moisture content was measured.

Each measurement site was repeatedly measured three times, and the skin moisture content was calculated from the average value, and is shown in Table 2 below.

division	Moisture content over time after application (A.U)
	10 minutes	30 minutes	50 minutes	90 minutes	120 minutes
1 wt% hyaluronic acid	61.40	58.29	57.37	55.94	52.27
1 weight% Example 1	81.01	78.93	77.31	76.00	74.89
1 weight% Example 2	82.48	80.01	78.80	77.50	75.88
1 weight% Example 3	77.30	75.45	73.99	72.56	70.01
1 weight% Example 4	78.89	77.01	75.80	73.83	72.29
1 weight% Example 5	59.80	57.37	53.87	52.99	51.65
1 weight% Example 6	39.53	37.80	36.40	34.94	33.50
1% by weight Comparative Example 1	40.74	39.01	37.64	36.14	35.25
1 wt% Comparative Example 2	41.45	40.48	38.37	36.78	35.78
1 wt% Comparative Example 3	52.33	50.42	49.21	47.89	46.02

As shown in Table 2, the extracts prepared in Examples 1 to 8 and Comparative Example 1 is excellent in the moisturizing effect of the extracts prepared in Examples 1 to 4 compared to 1% by weight aqueous solution of hyaluronic acid, in particular Example 1 The extract prepared in ~ 2 was confirmed to be remarkably excellent.

Hereinafter, the preparation example of the cosmetic including the sunfish fermentation extract of the present invention, but the present invention is not intended to limit this, it will only be described in detail.

Preparation Example 1 Preparation of Lotion (Skin) (50 ml)

Sunfish Ferment Extract 14g

Aloe Vera Gel 13g

Niacinamide 3g

1 g of collagen

Moistin 2g

Rose Floral Water 25g

0.5g Pasqueflower Extract

Choco Tree Fruit Extract 0.5g

Ernean extract 0.5g

Rose Aroma Oil 2drop

The component was stirred for about 15 minutes. When it was stirred to the extent that no foreign matter was felt, it was placed in a sterilized container.

Preparation Example 2 Preparation of Essence (50ml Standard)

Sunfish fermented extract 14g,

Aloe Vera Gel 30g

Niacinamide 5g

2 g of collagen

Moistin 2g

4 g of jojoba oil

0.5g Pasqueflower Extract

Choco Tree Fruit Extract 0.5g

Ernean extract 0.5g

Vitamin E 1g

Rose Aroma Oil 2drop

The component was stirred for about 15 minutes. When it was stirred to the extent that no foreign matter was felt, it was placed in a sterilized container.

Preparation Example 3 Preparation of Eye Cream (50ml Standard)

Sunfish fermented extract 13g

9 g of jojoba oil

Shea Butter 2.5g

Olive Oil Wax 3.5g

1 g of vitamin E

Moistin 2g

2 g of collagen

Niacinamide 2g

Rose Floral Water 20g

2 g of hyharuronic acid

0.5g Pasqueflower Extract

Choco Tree Fruit Extract 0.5g

Ernean extract 0.5g

A mixture of 9 g of jojoba oil, 2.5 g of shea butter and 3.5 g of olive oil wax was prepared and heated to 55 ° C. 20 g of rose floral water was heated to 55 ° C. To the mixture heated to 55 ° C., the rose floral water heated to 55 ° C. was mixed and stirred for 15 minutes. After stirring, when emulsification is made, 13 g of fermented soybean extract, vitamin E 1 g, moistin 2 g, collagen 2 g, niacinamide 2 g, hyharuronic acid 2 g, pale yellow ginseng extract 0.5 g, barberry fruit extract 0.5 g, eustonic extract 0.5 g Mix and stir for 5 minutes and place in sterile containers when stirring is complete.

Simple modifications or changes of the present invention can be easily carried out by those skilled in the art, and all such modifications or changes can be seen to be included in the scope of the present invention.

The present invention relates to a bokchi fermented extract, a cosmetic composition comprising the same and a method for preparing the same, and more particularly, to a bokchi fermented extract having excellent skin regeneration, skin elasticity and moisturizing ability, a cosmetic composition comprising the same and a method for producing the same. .

Claims (10)

1. A first step of drying a sunfish mixture comprising at least one of sunfish teeth and sunfish shells to produce a sunfish dry matter;

   A second step of preparing a sunfish pulverized product by grinding the sunfish dried product;

   A third step of preparing a sunfish fermented product by mixing the sunfish powder with a solvent to prepare a mixture, and inoculating and fermenting the lactic acid bacteria or Bacillus subtilis in the mixture;

   A fourth step of ripening the sunfish fermentation; And

   A fifth step of preparing the sunfish fermentation extract by filtering the aged sunfish fermentation;

   Sunfish fermented extract manufacturing method comprising a.
2. The method of claim 1,

   The third step is

   Step 3-1 of mixing the sunfish crushed powder with a solvent to prepare a mixture;

   Step 3-2 to inoculate and ferment the lactic acid bacteria or Bacillus subtilis in the mixture to produce a bacterial fermentation product;

   Step 3-3 after applying heat to the bacterial fermentation, centrifugation; And

   Step 3-4 to obtain a supernatant of the centrifuged bacteria fermentation, to prepare a sunfish fermentation;

   Sunfish fermented extract manufacturing method comprising a.
3. The method of claim 1,

   Drying of the first step is carried out at 48 to 72 ℃ 57 to 87 hours,

   The fermentation of the third step is carried out at 10 ~ 30 ℃ for 576 ~ 864 hours,

   Fermentation extract of the sunfish fermentation method characterized in that the aging of the fourth step is carried out for 57 to 87 hours at 68 ~ 102 ℃.
4. The method of claim 1,

   The mixture of the third step is prepared by mixing 800 ~ 1200 parts by weight of the solvent with respect to 100 parts by weight of sunfish crushed, the mixture is adjusted to pH 6.5 ~ 7.5,

   The lactic acid bacteria or Bacillus subtilis the sunfish fermented extract manufacturing method, characterized in that inoculated at a concentration of 5 ~ 30 CFU / ml.
5. The method of claim 1,

   The lactic acid bacteria is one or more of Lactobacillus sakei, Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus plantarum, Lactococcus latis and Bacillus coagulance Including,

   The subtilis Bacillus subtilis (Bacillus subtilis) method, fermented extract manufacturing method characterized in that it comprises a.
6. The method of claim 1,

   A sixth step of depressurizing and freeze drying the sunfish fermented extract;

   Sunfish fermented extract manufacturing method characterized in that it further comprises.
7. A sunfish fermented extract, characterized in that prepared by the method of any one of claims 1 to 6.
8. As an active ingredient, a cosmetic composition comprising 0.001 to 80% by weight of dried sunfish fermented extract.
9. The method of claim 8,

   The cosmetic composition is a cosmetic composition, characterized in that used in cosmetics for skin elasticity or skin moisturizing.
10. The method of claim 9,

    The cosmetics include lotion, gel, water-soluble liquid, cream, essence, oil-in-water (O / W) and oil-in-water (W / O) emulsion, ointment, oil-in-water and water-in-oil makeup base, foundation, skin cover, lipstick Cosmetic composition, characterized in that any one selected from lip gloss, face powder, two-way cake, eye cream, eye shadow, teak color and eyebrow pencil.