JPS6237640B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Object of the Invention (A) Field of Industrial Application The present invention relates to a creamy cosmetic that uses A. japonica extract as a main ingredient and utilizes its viscosity and spreadability.

(B) Regarding conventional technology Conventional cream-like cosmetics are stearic acid soap, glycerin, myristic acid soap...
It is a well-known fact that salicylic acid was also used as a preservative. Cream-like cosmetics as a main ingredient have never existed. The reason for this is that the root mallow rots easily when damaged, and the neri also rots extremely easily, and neri emits a unique unpleasant odor.It rots quickly when exposed to the air, and when it rots, it emits a strong odor. This is because it is extremely difficult to remove the characteristic odor of Neri, and no effective anti-corrosion technology has yet been established.

(C) Problems to be Solved by the Present Invention In view of the above, the present invention aims to eliminate the odor peculiar to Neri, prevent it from rotting, and utilize the strong viscosity and large extensibility of Neri in cosmetics. That is.

It is well known that the extract obtained from the roots is called neri and is used in the production of washi paper. If the roots are damaged when washing them with water to remove them, the roots themselves will rot, and Neri itself will rot very quickly and emit a foul odor, so it is a plant root that must be handled with care. It lacks shelf life. Another characteristic of Neri is that its viscosity decreases at an extremely rapid rate, and for this reason, there is a strong need for the development of a method for preserving A. japonica root and its extract and a method for preventing the decrease in viscosity.

As a result of many years of research, the present applicant has succeeded in providing a method for preventing the rotting of the root of A. spp.
Among these, the present invention aims to provide creamy cosmetics.

(2) Regarding the structure of the invention The present invention has been made for the above-mentioned purpose, and the structure will be described next.

Immediately after harvesting from the cultivation field, wash the roots of A. japonica with water so as not to damage them, or use the roots that have been stored to avoid drying and rotting. weight) of at least 10
% of the weight of activated carbon and allowed to stand for 1 to 2 days, then water of the same weight as the weight of the roots of A. japonica is added and left to stand for an additional 1 to 2 days, after which the roots of A. japonica are washed with water to remove the activated carbon. Next, quickly crush the root mallow root, soak it in water of the same weight as the root mallow root, extract the component (Neri) of the root mallow, filter it, and add 3 parts of salicylic acid to 1000 parts of the extract.
% by weight to 5% by weight, glycerin 7% to 9% by weight
% by weight and lactic acid at a ratio of 3% to 5% by weight, and this mixture is further mixed with the extract at a ratio of 3% to 5% by weight of lactic acid to form a paste, and further this paste-like mixture 100 The composition is characterized in that it is mixed at a ratio of 50 parts of myristic acid soap to a slightly acidic or weakly acidic finish.

(3) Regarding the functions and effects of the invention: When digging up the staghorn mallow from the soil, be careful not to damage the roots, and do not wash it, leaving the soil attached to the roots. In a 0.7% solution,
Soak and store in a cool, dark place.

Immerse in a 3% to 5% salt solution and store in a cool, dark place.

Immediately wash the Tororo mallow root with water, soak it in shochu at 35 degrees to the extent that the Tororo mallow root does not come into contact with air, and store it in a cool, dark place.

The applicant has already provided the above-mentioned three methods of preservation, but the roots of A. japonica preserved using these methods should be taken out and thoroughly washed with water as soon as possible (rinsing away the soaking liquid and attached soil). Sprinkle activated carbon of 10% of the weight of the root of A. japonica and let it stand for 1 to 2 days, then add water of the same weight as the root of A. japonica and let it stand for another 1 to 2 days. In such a case, the unpleasant odor peculiar to molasses is absorbed and removed by the activated carbon, and the odor will no longer be a problem in the next work process.

Next, the activated carbon is removed by rapid washing with water, and the root of the A. japonica is crushed. It is immersed in water of the same weight as the root of the A. japonica to extract the components of the A. japonica at room temperature. The extract of A. japonica is then filtered. Neri).

The number of days for immersion extraction (extraction days) is about 1 to 2 days when the season is from spring to summer, and about 5 to 7 days from autumn to winter. In such cases, a colorless and transparent component is extracted from the root of the molasses in a soaking tank. This extract (Neri) has extremely high viscosity.

In addition, does this extract have a high viscosity?
Under normal conditions, it is easy to rot due to the growth of spoilage bacteria, and its viscosity decreases significantly over time. Therefore, in Neri's research, there is a need for research on preventing the decrease in viscosity and preventing spoilage.

Neri is extracted two or three times from the same root mallow, but in each case the viscosity is so high that it cannot be measured with a commercially available densitometer.

As described above, the activated carbon removes most of the odor characteristic of A. japonica, and the crushing process for extracting the components is quickly performed and immediately immersed in a water soaking tank, so the time that the crushed roots are exposed to the air is extremely short, and the soaking tank also The extraction period is also shortened to 1 to 2 days to suppress the onset of spoilage and decrease in viscosity in the soaking tank as much as possible, resulting in almost no spoilage bacteria being mixed into the extracted Neri.

Next, once Neri has been extracted, it is filtered to remove unnecessary parts such as the fibers of the root mallow root, and this filtered extract (Neri) is mixed with salicylic acid, glycerin, and lactic acid to prevent Neri from rotting and reducing viscosity. An example of this is as follows.

Prepare 1000g of A. japonica extract, 40g of salicylic acid, 80g of glycerin, and 40g of lactic acid. Mix 40g of salicylic acid and 80g of glycerin well. When this happens, the salicylic acid will be evenly dispersed in the glycerin. This mixture is mixed with 1000 g of A. japonica extract. Add 40g of lactic acid to this mixture (liquid) and mix to obtain a paste. Store this mixture in a cool, dark place or in the refrigerator. In such cases, this paste-like material can be preserved (prevented from rotting) and prevented from decreasing in viscosity for a long period of time (in experiments, spoilage and viscosity reduction have been prevented even after 5 years).

In other words, it has been found that salicylic acid, glycerin, and lactic acid are effective in preventing the spoilage and viscosity reduction of the extract of A. japonica. 3% weight to 5% weight,
It has been found that this is possible by using the above means with glycerin at 7% to 9% by weight and lactic acid at 3% to 5% by weight.

In other words, the concentration of Neri is the highest in the first extract, and the concentration decreases as the second and third extracts occur. Therefore, depending on the concentration, use the amounts of salicylic acid, glycerin, and lactic acid within the above weight ratio range. good.

By extracting and mixing in the above-mentioned manner, making a paste, and preserving the extract (neri) of the ground mallow, its spoilage and viscosity reduction can be completely prevented.

That is, salicylic acid and lactic acid are used as preservatives, but if large amounts of salicylic acid are used, there is a risk of harming the skin during the work process, so the ratio by weight should be limited to 3 to 5 and supplemented. If lactic acid, which is harmless to the human body, is used in a ratio of 3 to 5 by weight, the rotting of Neri, which is extremely susceptible to spoilage, can be prevented.

Salicylic acid, which is a preservative, is used by mixing (kneading) it with glycerin, but since salicylic acid is a powder, even if it was mixed directly into the neri and stirred, experiments showed that the strong viscosity of the neri affected the neri. When this is mixed with glycerin (which has the property of dissolving well in water) and kneaded well, salicylic acid becomes fine particles and is mixed with glycerin, and this mixture is mixed into Neri. When stirred well, salicylic acid is dispersed throughout the Neri in the form of fine particles, exerting its anti-corrosion effect and effect on the Neri as a whole. Furthermore, if lactic acid (water-soluble) is mixed into this Neri to supplement the preservative effect of salicylic acid, the mixture is stirred into a paste state and stored in a refrigerator, etc., thereby completely preventing Neri from rotting and decreasing its viscosity. . If Neri extract is stored in this way, its spoilage will be completely prevented and its viscosity will not decrease.

Therefore, it has become possible to prevent spoilage of the extract of A. japonica, which had previously been considered impossible, and it has now become possible to utilize its strong viscosity and extensibility.
That is, in the present application, this is used as the main ingredient of creamy cosmetics.

The cosmetic composition of the present invention uses this paste-like material as a main ingredient, and when it is mixed in a weight ratio of 1 part myristic acid soap to 2 parts of the main ingredient, a slightly acidic or weakly acidic cream-like substance is produced.

That is, a white creamy cosmetic is obtained by heat-melting myristic acid soap in an amount equal to one-half of the weight of the paste, adding this to the paste, and mixing.

This cosmetic has the effect of activated carbon to deodorize the unique bad odor of molasses and becomes odorless.The extract has a strong viscosity so it spreads well on the skin, and the use of salicylic acid has a great bactericidal effect. In addition, the use of lactic acid has the advantage that it is mild in irritation to the skin, has the effect of protecting the skin surface, and makes the skin surface smooth and moisturized.

In addition, salicylic acid is dispersed in highly viscous Neri, and the fine particles of salicylic acid are wrapped in Neri and never come into contact with the human skin, so salicylic acid does not irritate the skin when used in the amount of the present invention. The applicant has obtained results for research that show that it will never irritate the skin even after using it for 10 years.

Claims (1)

[Claims] 1. Sprinkle an appropriate amount of activated carbon on the washed Aoi root, let it stand for 1 to 2 days, then add water of the same weight as the weight of the Aoi root, let it stand for another 1 to 2 days, and then rinse with water. The activated carbon is removed, and the root of Astragalus is crushed. This is immersed in water of the same weight as the root of Astragalus to extract and filter the components of Astragalus, and this extract is obtained.
Salicylic acid 3% to 5% by weight per 1000 weight
A mixture of 7% to 9% by weight of glycerin and 7% to 9% by weight of glycerin is added and mixed, and to this mixture, lactic acid is further mixed at a ratio of 3% to 5% by weight with respect to the extract to form a paste, and this mixture is further mixed with 100% by weight of lactic acid.
A creamy cosmetic that is made slightly acidic or slightly acidic by mixing 50 parts of myristic acid soap.