Anti-hair loss shampoo utilizing brewer's yeast extract and sandalwood essential oil and manufacturing method thereof

Abstract

The present invention relates to a method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, and more specifically, to a method for manufacturing a hair loss shampoo that provides effective cleansing power while minimizing scalp irritation by applying a multi-type surfactant system that does not contain sulfates, supplies sufficient nutrition to the scalp through brewer's yeast extract, and ensures the stability and persistence of the fragrance by microencapsulating sandalwood essential oil with beta-cyclodextrin. The method for manufacturing a hair loss shampoo according to the present invention comprises the steps of: adding 100 parts by weight of purified water to a manufacturing container; adding and mixing 1 to 8 parts by weight of brewer's yeast extract to the purified water; adding 15 to 35 parts by weight of a surfactant composition that does not contain sulfates to the mixture; adding 0.2 to 1.5 parts by weight of a fragrance composition containing sandalwood essential oil to the mixture; adding 1 to 10 parts by weight of a hydrolyzed protein component to the mixture; adding 0.5 to 5 parts by weight of a scalp care component composition to the mixture; homogenizing the mixture with a stirrer; and filling the homogenized mixture into a container. The present invention ensures the stability of the active ingredients by preventing thermal inactivation of the brewer's yeast extract and oxidation of the sandalwood essential oil added in subsequent processes, by controlling the temperature in the pretreatment process of purified water to 18 to 23 degrees Celsius, measuring the pH with a pH meter, adding triethanolamine if the measured pH is less than 5.0, and adding citric acid if the pH is greater than 7.0 to adjust the pH to a range of 5.0 to 7.0, and passing the water through an ion exchange column filled with cation exchange resin and anion exchange resin to measure the total concentration of iron ions and copper ions using an atomic absorption spectrophotometer so that it is 10 ppm or less. The present invention applies a two-stage stirring method in which a brewer's yeast extract is preheated to 28 to 33 degrees Celsius, then added to purified water and stirred first at a speed of 150 to 250 rpm using an impeller-type stirrer, and then stirred second at a high speed of 600 to 1000 rpm using a homomixer. After cooling, nitrogen gas is injected at a flow rate of 0.2 L / min to 0.8 L / min to lower the dissolved oxygen concentration to 2 ppm or less, thereby inhibiting the oxidation of B vitamins contained in the brewer's yeast extract and ensuring long-term storage stability of the product. The present invention optimizes the formation of micelle structures between surfactants by sequentially adding 10 to 18 parts by weight of sodium C14-16 olefin sulfonate, 3 to 8 parts by weight of lauryl betaine, 1.5 to 5 parts by weight of lauryl glucoside, and 0.5 to 4 parts by weight of lauryl hydroxysulfate, and processing each in a temperature range of 23 to 38 degrees Celsius and a stirring speed range of 150 rpm to 350 rpm, and achieves a balance of scalp sebum removal and scalp protection by measuring surface tension with a Dunouille ring type surface tension meter and adjusting it to a range of 28 mN / m to 33 mN / m. The present invention involves mixing 0.2 to 0.8 parts by weight of sandalwood essential oil and 0.8 to 3 parts by weight of beta-cyclodextrin in a weight ratio of 1 to 4 to 1 to 10, stirring for 60 to 120 minutes at 45 to 55 degrees Celsius to form an inclusion complex, and then spray-drying the mixture using a centrifugal spray dryer under conditions of an inlet temperature of 130 to 150 degrees Celsius, an outlet temperature of 65 to 75 degrees Celsius, and a nozzle pressure of 2.5 to 4.5 atmospheres to produce fragrance powder, and selecting particles with an average particle diameter of 2 μm to 8 μm by measuring with a laser diffraction particle size analyzer. Selected fragrance powder is dispersed in dipropylene glycol, and auxiliary fragrance components including alpha-isomethylionone, linalool, and coumarin are added to prepare a fragrance dispersion. Then, the mixture is slowly added at a rate of 10 mL to 30 mL per minute using a dropping funnel while being stirred at a low speed of 80 rpm to 120 rpm into a mixture cooled to 16 to 19 degrees Celsius, and then left to stand for 15 to 20 hours in a constant temperature storage unit maintained at 12 to 16 degrees Celsius to prevent premature release of the fragrance and to ensure that it is selectively released only upon contact with the scalp when using the shampoo. The hair loss shampoo produced by the manufacturing method according to the present invention does not contain sulfates, thereby minimizing scalp irritation; it improves the nutritional status of the scalp by supplying B vitamins, amino acids, and minerals from brewer's yeast extract; it ensures the stability and persistence of microencapsulated sandalwood essential oil, resulting in high user satisfaction; it enhances hair elasticity and strength through hydrolyzed protein components; and provides scalp exfoliation, scalp barrier strengthening, and scalp soothing effects through salicylic acid, niacinamide, and dexpanthenol. Furthermore, since process conditions are precisely controlled at each stage of the manufacturing process, it is possible to mass-produce a product with high reproducibility and consistent quality. This invention has very high potential for industrial application in that it can provide a safe, effective, and highly satisfactory scalp care solution to users concerned about hair loss by minimizing scalp irritation through a sulfate-free surfactant system and a sequential injection process, ensuring the stability of the active ingredient of brewer's yeast extract through purified water pretreatment and a nitrogen gas deoxygenation process, and suppressing the volatilization of sandalwood essential oil through beta-cyclodextrin microencapsulation technology and implementing a sustained-release system to improve the persistence and efficiency of the fragrance.

Description

Technology Field

[0001] The present invention relates to a hair loss shampoo utilizing brewer's yeast and sandalwood and a method for manufacturing the same. Background Technology

[0002] In modern society, hair loss is emerging as a significant cosmetic and health issue affecting many people, regardless of age or gender. The causes of hair loss are highly diverse, including genetic factors, hormonal imbalances, stress, nutritional deficiencies, and the deterioration of the scalp environment; accordingly, various products have been developed to prevent or improve hair loss.

[0003] Hair loss shampoos are products used to maintain scalp cleanliness while simultaneously improving the scalp environment and promoting hair growth. Conventional hair loss shampoos have primarily utilized sulfate-based surfactants, such as sodium lauryl sulfate or sodium laureth sulfate, as their main cleansing ingredients to remove sebum and impurities from the scalp. While these sulfate-based surfactants possess strong cleansing power and can effectively remove sebum and impurities, they also have the drawback of excessively stripping away the scalp's natural lipid barrier, leading to dryness and irritation. In particular, users with sensitive scalps may experience side effects such as itching, redness, and dandruff due to the use of sulfate-based surfactants, and such scalp irritation can actually act as a factor that exacerbates hair loss.

[0004] Conventional hair loss shampoos contain various plant extracts, vitamins, and amino acids to nourish the scalp; however, these ingredients often lose their original efficacy due to denaturation or oxidation caused by heat, oxygen, and metal ions during the manufacturing process. In particular, water-soluble vitamins, such as B vitamins, are highly sensitive to heat and oxygen, leading to easy decomposition during production and a continuous decline in efficacy during storage. High-temperature stirring and prolonged exposure commonly used in manufacturing accelerated the degradation of these sensitive ingredients, while trace amounts of metal ions contained in manufacturing equipment or raw materials acted as catalysts for oxidation reactions, drastically reducing the effectiveness of vitamins and antioxidants.

[0005] In the case of fragrances, conventional shampoo products have utilized them solely to enhance user experience and mask unpleasant odors. There was a lack of awareness that fragrance ingredients could contribute to improving the scalp environment or promoting hair growth. Furthermore, most fragrances were simply mixed into the product and evaporated rapidly during use, resulting in poor longevity. In particular, natural fragrances such as essential oils are highly volatile; significant amounts are lost during the stirring stage of the manufacturing process, and they continue to evaporate even after being filled into containers, often reducing the content to less than half of the initial amount by the time of actual use. Additionally, some synthetic fragrances can cause scalp irritation or allergic reactions, making them frequently unsuitable for users with sensitive scalps.

[0006] Brewer's yeast is obtained by culturing Saccharomyces cerevisiae, a yeast used in the beer brewing process, and is rich in various nutrients, including B vitamins (including B1, B2, B6, and B12), essential and non-essential amino acids, minerals such as calcium, magnesium, zinc, and selenium, and beta-glucan. Although brewer's yeast has been widely used as a dietary supplement for nutritional supply and health promotion, its application in the cosmetics field has been limited. In particular, when applying brewer's yeast extract to shampoo, there were technical challenges that made it difficult to develop commercial products. These challenges included the characteristic fermentation odor of yeast degrading the product's fragrance, the precipitation of yeast cell wall components compromising formulation stability, and an increased risk of microbial contamination. Furthermore, while brewer's yeast extract consists mostly of water-soluble components, it contains some insoluble solids, making it difficult to disperse uniformly within the shampoo matrix. Additionally, precipitation occurred over time, degrading the product's appearance and quality.

[0007] Sandalwood is an essential oil extracted via steam distillation from the heartwood of the Santalum albumin tree, which is native to India and Southeast Asia, and has traditionally been used in the fields of fragrances and aromatherapy. Alpha-santarol and beta-santarol, the main components of sandalwood essential oil, possess a unique woody scent and are known for their skin-soothing effects. However, sandalwood essential oil has a low boiling point and high volatility; when simply mixed into products, most of it volatilizes during the stirring and heating processes in manufacturing, and it is continuously lost during storage due to permeation through containers or contact with air upon opening, making it difficult to expect its intended effects during actual use. Additionally, sandalwood essential oil is very expensive due to the scarcity of natural resources. Furthermore, because it contains unsaturated bonds, it reacts with oxygen and metal ions in the air to oxidize easily, causing discoloration and odor changes during the oxidation process, which has the disadvantage of lowering its commercial value.

[0008] To overcome the limitations of these conventional technologies, some prior art has applied encapsulation techniques using liposomes or nanoparticles; however, liposomes were difficult to store for long periods due to high manufacturing costs and low stability, while nanoparticles faced limitations in cosmetic application due to concerns regarding human safety. Additionally, some technologies proposed a method of coating fragrances using polymer film-forming agents; however, this resulted in problems such as excessive delay in fragrance release, preventing a sufficient scent from being perceived during shampoo use, or conversely, a film that was too weak, leading to a negligible encapsulation effect.

[0009] Therefore, there is a need to develop technology for a manufacturing method of hair loss shampoo that minimizes scalp irritation while providing effective cleansing power, supplies sufficient nutrition to the scalp, ensures the stability of active ingredients during the manufacturing process and product storage, and enhances the persistence and efficiency of fragrance ingredients to increase user satisfaction. Prior art literature

[0010] Korean Registered Patent No. 10-1060354, Korean Published Patent No. 10-2025-0151881, Korean Registered Patent No. 10-2573183, Korean Published Patent No. 10-2018-0063800 The problem to be solved

[0011] The present invention was devised to solve the problems of the prior art described above, and its first objective is to provide a method for manufacturing a hair loss shampoo capable of providing effective cleansing power while minimizing scalp irritation by applying a multi-surfactant system that does not contain sulfates, sequentially adding each surfactant, and processing under optimal temperature and stirring conditions.

[0012] The second objective of the present invention is to provide a method for manufacturing a hair loss shampoo that can supply sufficient nutrition to the scalp by preheating the brewer's yeast extract at an appropriate temperature, treating it with a two-stage stirring method, and then applying a deoxygenation process using nitrogen gas, thereby ensuring that the B vitamins, amino acids, and minerals contained in the brewer's yeast extract are stably maintained without being denatured or oxidized during the manufacturing process and product storage.

[0013] The third objective of the present invention is to provide a method for manufacturing a hair loss shampoo that can improve the persistence and efficiency of the fragrance by suppressing volatilization through microencapsulation by mixing sandalwood essential oil with beta-cyclodextrin to form an inclusion complex and then spray-drying it, thereby allowing the fragrance to be selectively released only through physical contact and friction with the scalp during shampoo use.

[0014] The fourth objective of the present invention is to provide a method for manufacturing a hair loss shampoo that ensures the stability of the active ingredients by preventing the thermal inactivation of the brewer's yeast extract added in a subsequent process and the oxidation of the sandalwood essential oil, by controlling the purified water to an appropriate temperature, adjusting the pH to a weakly acidic to neutral range, and lowering the total concentration of iron and copper ions using an ion exchange resin.

[0015] The fifth objective of the present invention is to provide a method for manufacturing a hair loss shampoo that can achieve a balance of cleaning power and low irritation by optimizing the formation of micelle structures among surfactants by sequentially adding four types of surfactants, including an anionic surfactant, an amphoteric surfactant, and a nonionic surfactant, and treating each under different temperature and stirring conditions.

[0016] The sixth objective of the present invention is to provide a method for manufacturing a hair loss shampoo that can prevent scalp dryness and irritation by measuring the surface tension after mixing a surfactant and adjusting it to a range similar to the surface tension of the scalp's sebum film, thereby effectively removing scalp sebum without excessively removing the scalp's natural lipid film.

[0017] The seventh objective of the present invention is to provide a method for manufacturing a hair loss shampoo that enables penetration into pores by controlling the particle size of microencapsulated fragrance powder to be smaller than the diameter of scalp pores, and prevents premature destruction of the beta-cyclodextrin inclusion complex and ensures the stability of the fragrance during product storage by dispersing the fragrance dispersion in a shampoo matrix while stirring at low speed at a low temperature and then aging it at a low temperature.

[0018] The eighth objective of the present invention is to provide a method for manufacturing a hair loss shampoo capable of replenishing protein to hair and improving hair elasticity and strength by adding hydrolyzed protein components including hydrolyzed wheat protein, hydrolyzed soybean protein, hydrolyzed silk, and hydrolyzed keratin.

[0019] The ninth objective of the present invention is to provide a method for manufacturing a hair loss shampoo that can gently remove scalp dead skin cells, strengthen scalp barrier function, and provide a scalp soothing effect by adding a scalp care ingredient composition comprising salicylic acid, niacinamide, and dexpanthenol.

[0020] The tenth objective of the present invention is to provide a method for mass-producing hair loss shampoo with high reproducibility and consistent quality by precisely controlling process conditions such as temperature, stirring speed, time, and pressure at each stage of the manufacturing process and clearly defining measurement methods. means of solving the problem

[0021] The present invention relates to a method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, comprising: a. adding 100 parts by weight of purified water to a manufacturing container; b. adding and mixing 1 to 8 parts by weight of brewer's yeast extract to the purified water; c. adding 15 to 35 parts by weight of a surfactant composition not containing sulfates to the mixture; d. adding 0.2 to 1.5 parts by weight of a fragrance composition containing sandalwood essential oil to the mixture; e. adding 1 to 10 parts by weight of a hydrolyzed protein component to the mixture; f. adding 0.5 to 5 parts by weight of a scalp care component composition containing salicylic acid, niacinamide, and dexpanthenol to the mixture; g. homogenizing the mixture with a stirrer at a speed of 200 rpm to 600 rpm for 20 to 60 minutes; and h. The present invention provides a method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, comprising the step of filling the homogenized mixture into a container; wherein the brewer's yeast extract is prepared by culturing and extracting Saccharomyces cerevisiae and contains B vitamins, amino acids, and minerals; the sulfate-free surfactant composition comprises sodium C14-16 olefin sulfonate, lauryl betaine, lauryl glucoside, and lauryl hydroxysulfate; the sandalwood essential oil is extracted from Santalum album by steam distillation and contains α-santarolol and β-santarolol as main components; and the hydrolyzed protein component is one or more selected from the group consisting of hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed silk, and hydrolyzed keratin.

[0022] At this time, step a comprises: a1. adjusting the temperature of the purified water to a range of 18 to 23 degrees Celsius; a2. measuring the pH of the temperature-controlled purified water using a pH meter; a3. adding 0.01 to 0.5 parts by weight of triethanolamine if the measured pH is less than 5.0, and adding 0.01 to 0.5 parts by weight of citric acid if the measured pH is greater than 7.0 to adjust the pH to a range of 5.0 to 7.0; a4. passing the pH-adjusted purified water through an ion exchange column filled with cation exchange resin and anion exchange resin to measure the total concentration of iron ions and copper ions using an atomic absorption spectrophotometer so that it becomes 10 ppm or less; and a5. introducing 100 parts by weight of the ion-exchange treated purified water into a manufacturing container made of stainless steel. The above includes a temperature range of 18 to 23 degrees Celsius, which is a condition to prevent thermal inactivation of vitamin B1, B2, B6 and enzyme components contained in the brewer's yeast extract added in a subsequent step; a pH range of 5.0 to 7.0, which is a weakly acidic to neutral range close to the pH range of 4.5 to 5.5 of the acidic film, which is the natural protective barrier of the scalp, which is a condition to minimize scalp irritation; and a total concentration of iron ions and copper ions of 10 ppm or less, which is a condition to inhibit α-xanthalol and β-xanthalol, which are the main components of the sandalwood essential oil added in a subsequent step, from reacting with metal ions to oxidize and brown.

[0023] At this time, the above step b comprises: b1. weighing 1 to 8 parts by weight of brewer's yeast extract into a separate container; b2. preheating the weighed brewer's yeast extract to 28 to 33 degrees Celsius; b3. slowly adding the preheated brewer's yeast extract to 100 parts by weight of purified water while performing first stirring using an impeller-type stirrer at a speed of 150 to 250 rpm for 10 to 20 minutes; b4. performing second high-speed stirring using a homomixer at a speed of 600 to 1000 rpm for 20 to 40 minutes; b5. transferring the mixture after second high-speed stirring to a container equipped with a cooling jacket and cooling to 20 to 25 degrees Celsius; and b6. A step of injecting nitrogen gas into the cooled mixture at a flow rate of 0.2 L / min to 0.8 L / min for 10 to 20 minutes to lower the dissolved oxygen concentration to 2 ppm or less; The composition is characterized by comprising, wherein the brewer's yeast extract in an amount of 1 to 8 parts by weight is in a ratio relative to 100 parts by weight of purified water, which provides a scalp nourishing effect without excessively increasing the viscosity of the formulation; the preheating temperature of 28 to 33 degrees Celsius is a temperature range that improves the dispersibility of water-soluble vitamins and amino acids contained in the brewer's yeast extract while preventing denaturation by heat; the first stirring of 150 rpm to 250 rpm is a low-speed stirring condition that ensures the brewer's yeast extract is initially dispersed in the purified water without agglomerating; the second high-speed stirring of 600 rpm to 1000 rpm is a condition that finely disperses the brewer's yeast extract in the purified water to maintain an opaque suspension state when observed visually; and the nitrogen gas injection is intended to remove dissolved oxygen in the mixture to inhibit the oxidation reaction of the vitamin B group contained in the brewer's yeast extract.

[0024] At this time, step c comprises: c1. adding 10 to 18 parts by weight of sodium C14-16 olefin sulfonate, an anionic surfactant, to the mixture comprising 100 parts by weight of purified water and 1 to 8 parts by weight of brewer's yeast extract, and stirring for 15 to 25 minutes at a speed of 250 to 350 rpm at 32 to 38 degrees Celsius; c2. adding 3 to 8 parts by weight of lauryl betaine, an amphoteric surfactant, to the stirred mixture and stirring for 10 to 20 minutes at a speed of 200 to 300 rpm at 28 to 33 degrees Celsius; c3. c4. Adding 1.5 to 5 parts by weight of lauryl glucoside, a nonionic surfactant, to the stirred mixture and stirring at a speed of 150 to 250 rpm for 8 to 15 minutes at 23 to 28 degrees Celsius; c5. Adding 0.5 to 4 parts by weight of lauryl hydroxysulfite, an amphoteric surfactant, to the stirred mixture and stirring at a speed of 150 to 250 rpm for 8 to 15 minutes at 23 to 28 degrees Celsius; c6. Measuring the surface tension of the mixture of the multi-surfactants using a Dunouille ring type surface tension meter at 25 degrees Celsius; and c7. If the measured surface tension falls outside the range of 28 mN / m to 33 mN / m, adding 0.2 to 1 part by weight of sodium chloride.A step of adjusting viscosity by adding 5 parts by weight and adjusting surface tension within the above range; It includes, wherein the sodium C14-16 olefin sulfonate is an anionic surfactant prepared by sulfonating internal olefins having 14 to 16 carbon atoms, does not contain sulfate bonds, and has reduced scalp irritation compared to sulfate-based surfactants; the lauryl betaine is an amphoteric surfactant prepared by reacting palm oil-derived lauryl alcohol with betaine, and has the function of alleviating irritation from anionic surfactants and improving foam stability; the lauryl glucoside is a nonionic surfactant prepared by condensing glucose and lauryl alcohol, is a naturally derived ingredient, and is applicable to sensitive scalps; and the lauryl hydroxysulfitene is an amphoteric surfactant prepared by sulfonating palm oil-derived lauryl alcohol, and has pH buffering ability; and the four types of surfactants are added sequentially, and each is operated within a temperature range of 23 to 38 degrees Celsius and 150 rpm to The method of processing in a stirring speed range of 350 rpm is intended to optimize the formation of micelle structures between surfactants to maintain cleaning power while minimizing scalp irritation, and the surface tension range of 28 mN / m to 33 mN / m is characterized by being similar to the surface tension of the scalp's sebum film, which is approximately 30 mN / m, and effectively emulsifying and removing scalp sebum without excessively removing the scalp's natural lipid film.

[0025] At this time, the above step d comprises: d1. mixing 0.2 to 0.8 parts by weight of sandalwood essential oil and 0.8 to 3 parts by weight of β-cyclodextrin in a weight ratio of 1:4 to 1:10 and stirring for 60 to 120 minutes at a speed of 300 to 500 rpm at 45 to 55 degrees Celsius to form an inclusion complex; d2. spray-drying the inclusion complex using a centrifugal spray dryer under conditions of an inlet temperature of 130 to 150 degrees Celsius, an outlet temperature of 65 to 75 degrees Celsius, and a nozzle pressure of 2.5 to 4.5 atmospheres to produce fragrance powder; d3. measuring the fragrance powder with a laser diffraction particle size analyzer to select those with an average particle diameter of 2 μm to 8 μm; d4. A step of preparing a fragrance dispersion by dispersing the selected fragrance powder in 1.5 to 4 parts by weight of dipropylene glycol at a temperature of 22 to 26 degrees Celsius and stirring at a speed of 100 to 200 rpm for 30 to 60 minutes; d5. A step of adding and mixing 0.002 to 0.015 parts by weight of alpha-isomethylionone, 0.002 to 0.015 parts by weight of linalool, and 0.001 to 0.008 parts by weight of coumarin as auxiliary fragrance components to the fragrance dispersion; d6. A step of slowly adding the mixed fragrance dispersion to the mixture cooled to 16 to 19 degrees Celsius using a dropping funnel at a speed of 10 mL to 30 mL per minute while stirring at a low speed at a speed of 80 to 120 rpm for 30 to 50 minutes; and d7. The method comprises the step of allowing the mixture mixed with fragrance after low-speed stirring to stand for 15 to 20 hours in a constant-temperature storage unit maintained at 12 to 16 degrees Celsius; wherein the 0.2 to 0.8 parts by weight of sandalwood essential oil is in a ratio relative to 100 parts by weight of purified water and is within a range sufficient to provide fragrance components to the scalp when using shampoo while preventing scalp irritation caused by excessive fragrance.The above β-cyclodextrin is a cyclic oligosaccharide in which seven glucose units are linked by α-1,4 glycosidic bonds and has hydrophobic cavities internally, thereby possessing the function of inhibiting volatilization by encapsulating α-xanthalol and β-xanthalol, the main components of sandalwood essential oil, within the internal cavities; the above temperature of 45 to 55 degrees Celsius and the above stirring time of 60 to 120 minutes are conditions that allow sandalwood essential oil to be sufficiently encapsulated within the cavities of the β-cyclodextrin; the above centrifugal spray drying is a method of powdering by instantaneously evaporating moisture through contact with dry air by spraying the encapsulation complex solution as fine droplets; the above average particle diameter of 2 μm to 8 μm is significantly smaller than the average diameter of scalp pores, which is 50 μm to 200 μm, making it a size capable of penetrating into the pores; the above dipropylene glycol is a solvent that disperses fragrance powder and improves miscibility with the shampoo matrix; and the above alpha-isomethylionone, Linalool and coumarin are auxiliary fragrance ingredients that harmonize with the sandalwood scent to improve the overall fragrance quality; the cooling temperature of 16 to 19 degrees Celsius is a condition to prevent the β-cyclodextrin inclusion complex from decomposing prematurely due to a rise in temperature and releasing sandalwood essential oil; the low-speed stirring of 80 to 120 rpm is a condition to prevent the β-cyclodextrin inclusion complex from being mechanically destroyed by excessive shear force applied to the fragrance powder while ensuring uniform dispersion within the shampoo matrix; and the settling at 12 to 16 degrees Celsius for 15 to 20 hours maintains the fragrance powder in a stably dispersed state within the shampoo matrix, thereby preventing premature release and sedimentation of the fragrance during product storage and allowing the β-cyclodextrin inclusion complex to be selectively destroyed and sandalwood essential oil released only by physical contact and friction with the scalp during shampoo use. Effects of the invention

[0026] The method for manufacturing a hair loss shampoo using beer yeast and sandalwood according to the present invention has the following effects.

[0027] First, the present invention provides a sulfate-free surfactant system that can provide effective cleansing power while significantly reducing scalp irritation by using a combination of sodium C14-16 olefin sulfonate, lauryl betaine, lauryl glucoside, and lauryl hydroxysulfate. In particular, by appropriately combining anionic, amphoteric, and nonionic surfactants, a synergistic effect between surfactants is achieved, preventing side effects such as scalp dryness, itching, and erythema that occur when using sulfate-based surfactants, and enabling the manufacture of a product that can be safely used even by users with sensitive scalps.

[0028] Second, the present invention controls the temperature of purified water to 18 to 23 degrees Celsius and uses an ion exchange resin to lower the total concentration of iron and copper ions to 10 ppm or less, thereby preventing the thermal inactivation of vitamins B1, B2, B6, B12 and enzyme components contained in the brewer's yeast extract added in a subsequent process, and inhibiting alpha-xanthalol and beta-xanthalol, which are the main components of sandalwood essential oil, from reacting with metal ions to oxidize and brown. Through this, the stability of the active ingredients can be maintained from immediately after product manufacturing until long-term storage, and the original efficacy can be preserved to the maximum extent.

[0029] Third, the present invention improves the dispersibility of water-soluble vitamins and amino acids by preheating the brewer's yeast extract to 28 to 33 degrees Celsius, and enables the brewer's yeast extract to be finely dispersed in purified water without agglomerating by using a two-stage stirring method that sequentially applies low-speed stirring of 150 to 250 rpm using an impeller-type stirrer and high-speed stirring of 600 to 1000 rpm using a homomixer. Through this, the B vitamins, amino acids, and minerals contained in the brewer's yeast extract are uniformly distributed throughout the shampoo matrix and effectively delivered to the scalp, and formulation stability can be ensured as no precipitation occurs during product storage.

[0030] Fourth, the present invention can effectively inhibit the oxidation reaction of B vitamins contained in brewer's yeast extract by cooling a mixture containing brewer's yeast extract to 20 to 25 degrees Celsius and then injecting nitrogen gas at a flow rate of 0.2 L / min to 0.8 L / min to lower the dissolved oxygen concentration to 2 ppm or less. Vitamins B1, B2, B6, etc. react with oxygen and easily oxidize and lose their efficacy; however, by preventing such oxidation reactions through the deoxygenation process of the present invention, the vitamin components are stably maintained even during product storage, thereby providing a long-term scalp nutrition effect.

[0031] Fifth, the present invention can optimize the formation of micelle structures between surfactants by sequentially adding 10 to 18 parts by weight of sodium C14-16 olefin sulfonate, 3 to 8 parts by weight of lauryl betaine, 1.5 to 5 parts by weight of lauryl glucoside, and 0.5 to 4 parts by weight of lauryl hydroxysulfate, and processing each within a temperature range of 23 to 38 degrees Celsius and a stirring speed range of 150 rpm to 350 rpm. Through a stepwise approach in which an anionic surfactant is added first to form a basic cleaning structure, an amphoteric surfactant is added to alleviate irritation from the anionic surfactant, and a nonionic surfactant is added to further reduce overall irritation, a surfactant complex can be formed that minimizes scalp irritation while maintaining cleaning power.

[0032] Sixth, the present invention measures surface tension at 25 degrees Celsius using a Dunouille ring type surface tension meter after mixing a surfactant, and if the measured value falls outside the range of 28 mN / m to 33 mN / m, the surface tension can be adjusted to within the said range by adding sodium chloride to control the viscosity. The surface tension of the scalp sebum film is approximately 30 mN / m, and the present invention adjusts the surface tension of the shampoo to a similar level, thereby effectively emulsifying and removing scalp sebum without excessively removing the scalp's natural lipid film, thus preventing scalp dryness and irritation and maintaining the scalp's natural protective function.

[0033] Seventh, the present invention can produce fragrance powder by mixing 0.2 to 0.8 parts by weight of sandalwood essential oil and 0.8 to 3 parts by weight of beta-cyclodextrin in a weight ratio of 1 to 4 to 1 to 10, stirring for 60 to 120 minutes at 45 to 55 degrees Celsius to form an inclusion complex, and then spray drying using a centrifugal spray dryer under conditions of an inlet temperature of 130 to 150 degrees Celsius, an outlet temperature of 65 to 75 degrees Celsius, and a nozzle pressure of 2.5 to 4.5 atmospheres. Beta-cyclodextrin is a cyclic oligosaccharide in which seven glucose molecules are linked by alpha-1,4 glycosidic bonds and has hydrophobic cavities inside, thereby inhibiting volatilization by encapsulating alpha-santarol and beta-santarol, the main components of sandalwood essential oil, within the internal cavities, and allowing them to be selectively released only through physical contact and friction with the scalp when using shampoo.

[0034] Eighth, the present invention enables penetration into the pores by measuring fragrance powder produced by spray drying with a laser diffraction particle size analyzer and selecting particles with an average particle diameter of 2 μm to 8 μm, thereby achieving a size significantly smaller than the average diameter of scalp pores, which is 50 μm to 200 μm. These fine particles penetrate deep into the pores during shampoo use and come into direct contact with the scalp pores, allowing sandalwood essential oil to effectively provide fragrance components and contribute to improving the scalp environment.

[0035] Ninth, the present invention can prevent the beta-cyclodextrin inclusion complex from being destroyed prematurely by rising temperature or mechanical shear force by slowly adding a fragrance dispersion, prepared by dispersing fragrance powder in dipropylene glycol and adding auxiliary fragrance components including alpha-isomethylionone, linalool, and coumarin, to a mixture cooled to 16 to 19 degrees Celsius using a dropping funnel at a rate of 10 to 30 mL per minute while stirring at a low speed of 80 to 120 rpm. Through this, the fragrance powder is maintained in a stable dispersed state within the shampoo matrix, thereby preventing premature release and sedimentation of the fragrance during product storage and ensuring formulation stability.

[0036] Tenth, the present invention can achieve physical stabilization between the fragrance powder and the shampoo matrix by allowing a mixture of fragrances to stand for 15 to 20 hours in a constant temperature storage unit maintained at 12 to 16 degrees Celsius. Through this aging process, the fragrance powder is fixed in a state of uniform dispersion within the three-dimensional network structure of the shampoo matrix, and a weak bond is formed between the surfactant micelle and the fragrance powder, maintaining stability until the product is used. Furthermore, when using the shampoo, the beta-cyclodextrin inclusion complex is selectively destroyed only by contact and friction with the scalp, thereby allowing the sandalwood essential oil to be released.

[0037] Eleventh, the present invention can simultaneously provide scalp nutrition and fragrance components and enhance the user's sensory satisfaction by combining 1 to 8 parts by weight of brewer's yeast extract and 0.2 to 1.5 parts by weight of a fragrance composition containing sandalwood essential oil. The B vitamins provided by the brewer's yeast extract promote the metabolism of scalp cells, amino acids replenish the components of keratin, a hair protein, and minerals act as cofactors for enzymatic reactions to improve the scalp environment. At the same time, the woody scent provided by the sandalwood essential oil enhances the shampooing experience and increases user satisfaction with the product.

[0038] Twelfth, the present invention enables the mass production of hair loss shampoos with high reproducibility and consistent quality by applying objective and precise measurement methods at each stage of the manufacturing process, such as measuring temperature using a digital thermometer or thermocouple, verifying stirring speed using a rotational speed meter, accurately managing time using a timer, monitoring pressure using a pressure gauge, measuring pH using a pH meter, measuring surface tension using a Dunouille ring type surface tension meter, measuring particle size using a laser diffraction particle size analyzer, and measuring metal ion concentration using an atomic absorption spectrophotometer. This allows for a commercially stable supply of products and enables the provision of products of consistent quality with minimized quality variations between batches to consumers.

[0039] Thirteenth, the present invention can replenish protein in hair and improve the elasticity and strength of hair by adding 1 to 10 parts by weight of a hydrolyzed protein component including hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed silk, and hydrolyzed keratin. This hydrolyzed protein component has a small molecular weight and can penetrate into the hair, adsorbs to damaged cuticles on the hair surface to form a protective film, improves the hair's moisture retention capacity, and provides the effect of improving the appearance and texture of the hair.

[0040] Fourteenth, the present invention can gently remove dead skin cells from the scalp, strengthen the scalp barrier function, and provide a scalp soothing effect by adding 0.5 to 5 parts by weight of a scalp care ingredient composition comprising salicylic acid, niacinamide, and dexpanthenol. Salicylic acid, as a beta-hydroxy acid, dissolves excessive dead skin cells on the scalp to prevent clogged pores and normalizes scalp cell turnover; niacinamide, as an amide form of vitamin B3, promotes the synthesis of ceramide constituting the scalp barrier to strengthen the scalp barrier function and prevent moisture loss; and dexpanthenol, as a precursor of vitamin B5, supplies moisture to the scalp and provides a scalp soothing effect through its anti-inflammatory effect.

[0041] Fifteenth, the present invention can improve the complexity and quality of the fragrance and achieve overall fragrance harmony by using auxiliary fragrance components, such as alpha-isomethylionone, linalool, and coumarin, together with sandalwood essential oil. Alpha-isomethylionone provides a violet-based floral scent, linalool provides a lavender-based fresh scent, and coumarin provides a vanilla-based sweet scent, thereby complementing and enriching the woody scent of sandalwood. Furthermore, the release of these auxiliary fragrance components over time provides fragrance persistence and multi-layering, offering the user a more satisfying fragrance experience. Specific details for implementing the invention

[0042] The present invention relates to a method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, comprising: a. adding 100 parts by weight of purified water to a manufacturing container; b. adding and mixing 1 to 8 parts by weight of brewer's yeast extract to the purified water; c. adding 15 to 35 parts by weight of a surfactant composition not containing sulfates to the mixture; d. adding 0.2 to 1.5 parts by weight of a fragrance composition containing sandalwood essential oil to the mixture; e. adding 1 to 10 parts by weight of a hydrolyzed protein component to the mixture; f. adding 0.5 to 5 parts by weight of a scalp care component composition containing salicylic acid, niacinamide, and dexpanthenol to the mixture; g. homogenizing the mixture with a stirrer at a speed of 200 rpm to 600 rpm for 20 to 60 minutes; and h. The present invention provides a method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, comprising the step of filling the homogenized mixture into a container; wherein the brewer's yeast extract is prepared by culturing and extracting Saccharomyces cerevisiae and contains B vitamins, amino acids, and minerals; the sulfate-free surfactant composition comprises sodium C14-16 olefin sulfonate, lauryl betaine, lauryl glucoside, and lauryl hydroxysulfate; the sandalwood essential oil is extracted from Santalum album by steam distillation and contains α-santarolol and β-santarolol as main components; and the hydrolyzed protein component is one or more selected from the group consisting of hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed silk, and hydrolyzed keratin.

[0043] At this time, step a comprises: a1. adjusting the temperature of the purified water to a range of 18 to 23 degrees Celsius; a2. measuring the pH of the temperature-controlled purified water using a pH meter; a3. adding 0.01 to 0.5 parts by weight of triethanolamine if the measured pH is less than 5.0, and adding 0.01 to 0.5 parts by weight of citric acid if the measured pH is greater than 7.0 to adjust the pH to a range of 5.0 to 7.0; a4. passing the pH-adjusted purified water through an ion exchange column filled with cation exchange resin and anion exchange resin to measure the total concentration of iron ions and copper ions using an atomic absorption spectrophotometer so that it becomes 10 ppm or less; and a5. introducing 100 parts by weight of the ion-exchange treated purified water into a manufacturing container made of stainless steel. The above includes a temperature range of 18 to 23 degrees Celsius, which is a condition to prevent thermal inactivation of vitamin B1, B2, B6 and enzyme components contained in the brewer's yeast extract added in a subsequent step; a pH range of 5.0 to 7.0, which is a weakly acidic to neutral range close to the pH range of 4.5 to 5.5 of the acidic film, which is the natural protective barrier of the scalp, which is a condition to minimize scalp irritation; and a total concentration of iron ions and copper ions of 10 ppm or less, which is a condition to inhibit α-xanthalol and β-xanthalol, which are the main components of the sandalwood essential oil added in a subsequent step, from reacting with metal ions to oxidize and brown.

[0044] At this time, the above step b comprises: b1. weighing 1 to 8 parts by weight of brewer's yeast extract into a separate container; b2. preheating the weighed brewer's yeast extract to 28 to 33 degrees Celsius; b3. slowly adding the preheated brewer's yeast extract to 100 parts by weight of purified water while performing first stirring using an impeller-type stirrer at a speed of 150 to 250 rpm for 10 to 20 minutes; b4. performing second high-speed stirring using a homomixer at a speed of 600 to 1000 rpm for 20 to 40 minutes; b5. transferring the mixture after second high-speed stirring to a container equipped with a cooling jacket and cooling to 20 to 25 degrees Celsius; and b6. A step of injecting nitrogen gas into the cooled mixture at a flow rate of 0.2 L / min to 0.8 L / min for 10 to 20 minutes to lower the dissolved oxygen concentration to 2 ppm or less; The composition is characterized by comprising, wherein the brewer's yeast extract in an amount of 1 to 8 parts by weight is in a ratio relative to 100 parts by weight of purified water, which provides a scalp nourishing effect without excessively increasing the viscosity of the formulation; the preheating temperature of 28 to 33 degrees Celsius is a temperature range that improves the dispersibility of water-soluble vitamins and amino acids contained in the brewer's yeast extract while preventing denaturation by heat; the first stirring of 150 rpm to 250 rpm is a low-speed stirring condition that ensures the brewer's yeast extract is initially dispersed in the purified water without agglomerating; the second high-speed stirring of 600 rpm to 1000 rpm is a condition that finely disperses the brewer's yeast extract in the purified water to maintain an opaque suspension state when observed visually; and the nitrogen gas injection is intended to remove dissolved oxygen in the mixture to inhibit the oxidation reaction of the vitamin B group contained in the brewer's yeast extract.

[0045] At this time, step c comprises: c1. adding 10 to 18 parts by weight of sodium C14-16 olefin sulfonate, an anionic surfactant, to the mixture comprising 100 parts by weight of purified water and 1 to 8 parts by weight of brewer's yeast extract, and stirring for 15 to 25 minutes at a speed of 250 to 350 rpm at 32 to 38 degrees Celsius; c2. adding 3 to 8 parts by weight of lauryl betaine, an amphoteric surfactant, to the stirred mixture and stirring for 10 to 20 minutes at a speed of 200 to 300 rpm at 28 to 33 degrees Celsius; c3. c4. Adding 1.5 to 5 parts by weight of lauryl glucoside, a nonionic surfactant, to the stirred mixture and stirring at a speed of 150 to 250 rpm for 8 to 15 minutes at 23 to 28 degrees Celsius; c5. Adding 0.5 to 4 parts by weight of lauryl hydroxysulfite, an amphoteric surfactant, to the stirred mixture and stirring at a speed of 150 to 250 rpm for 8 to 15 minutes at 23 to 28 degrees Celsius; c6. Measuring the surface tension of the mixture of the multi-surfactants using a Dunouille ring type surface tension meter at 25 degrees Celsius; and c7. If the measured surface tension falls outside the range of 28 mN / m to 33 mN / m, adding 0.2 to 1 part by weight of sodium chloride.A step of adjusting viscosity by adding 5 parts by weight and adjusting surface tension within the above range; It includes, wherein the sodium C14-16 olefin sulfonate is an anionic surfactant prepared by sulfonating internal olefins having 14 to 16 carbon atoms, does not contain sulfate bonds, and has reduced scalp irritation compared to sulfate-based surfactants; the lauryl betaine is an amphoteric surfactant prepared by reacting palm oil-derived lauryl alcohol with betaine, and has the function of alleviating irritation from anionic surfactants and improving foam stability; the lauryl glucoside is a nonionic surfactant prepared by condensing glucose and lauryl alcohol, is a naturally derived ingredient, and is applicable to sensitive scalps; and the lauryl hydroxysulfitene is an amphoteric surfactant prepared by sulfonating palm oil-derived lauryl alcohol, and has pH buffering ability; and the four types of surfactants are added sequentially, and each is operated within a temperature range of 23 to 38 degrees Celsius and 150 rpm to The method of processing in a stirring speed range of 350 rpm is intended to optimize the formation of micelle structures between surfactants to maintain cleaning power while minimizing scalp irritation, and the surface tension range of 28 mN / m to 33 mN / m is characterized by being similar to the surface tension of the scalp's sebum film, which is approximately 30 mN / m, and effectively emulsifying and removing scalp sebum without excessively removing the scalp's natural lipid film.

[0046] At this time, the above step d comprises: d1. mixing 0.2 to 0.8 parts by weight of sandalwood essential oil and 0.8 to 3 parts by weight of β-cyclodextrin in a weight ratio of 1:4 to 1:10 and stirring for 60 to 120 minutes at a speed of 300 to 500 rpm at 45 to 55 degrees Celsius to form an inclusion complex; d2. spray-drying the inclusion complex using a centrifugal spray dryer under conditions of an inlet temperature of 130 to 150 degrees Celsius, an outlet temperature of 65 to 75 degrees Celsius, and a nozzle pressure of 2.5 to 4.5 atmospheres to produce fragrance powder; d3. measuring the fragrance powder with a laser diffraction particle size analyzer to select those with an average particle diameter of 2 μm to 8 μm; d4. A step of preparing a fragrance dispersion by dispersing the selected fragrance powder in 1.5 to 4 parts by weight of dipropylene glycol at a temperature of 22 to 26 degrees Celsius and stirring at a speed of 100 to 200 rpm for 30 to 60 minutes; d5. A step of adding and mixing 0.002 to 0.015 parts by weight of alpha-isomethylionone, 0.002 to 0.015 parts by weight of linalool, and 0.001 to 0.008 parts by weight of coumarin as auxiliary fragrance components to the fragrance dispersion; d6. A step of slowly adding the mixed fragrance dispersion to the mixture cooled to 16 to 19 degrees Celsius using a dropping funnel at a speed of 10 mL to 30 mL per minute while stirring at a low speed at a speed of 80 to 120 rpm for 30 to 50 minutes; and d7. The method comprises the step of allowing the mixture mixed with fragrance after low-speed stirring to stand for 15 to 20 hours in a constant-temperature storage unit maintained at 12 to 16 degrees Celsius; wherein the 0.2 to 0.8 parts by weight of sandalwood essential oil is in a ratio relative to 100 parts by weight of purified water and is within a range sufficient to provide fragrance components to the scalp when using shampoo while preventing scalp irritation caused by excessive fragrance.The above β-cyclodextrin is a cyclic oligosaccharide in which seven glucose units are linked by α-1,4 glycosidic bonds and has hydrophobic cavities internally, thereby possessing the function of inhibiting volatilization by encapsulating α-xanthalol and β-xanthalol, the main components of sandalwood essential oil, within the internal cavities; the above temperature of 45 to 55 degrees Celsius and the above stirring time of 60 to 120 minutes are conditions that allow sandalwood essential oil to be sufficiently encapsulated within the cavities of the β-cyclodextrin; the above centrifugal spray drying is a method of powdering by instantaneously evaporating moisture through contact with dry air by spraying the encapsulation complex solution as fine droplets; the above average particle diameter of 2 μm to 8 μm is significantly smaller than the average diameter of scalp pores, which is 50 μm to 200 μm, making it a size capable of penetrating into the pores; the above dipropylene glycol is a solvent that disperses fragrance powder and improves miscibility with the shampoo matrix; and the above alpha-isomethylionone, Linalool and coumarin are auxiliary fragrance ingredients that harmonize with the sandalwood scent to improve the overall fragrance quality; the cooling temperature of 16 to 19 degrees Celsius is a condition to prevent the β-cyclodextrin inclusion complex from decomposing prematurely due to a rise in temperature and releasing sandalwood essential oil; the low-speed stirring of 80 to 120 rpm is a condition to prevent the β-cyclodextrin inclusion complex from being mechanically destroyed by excessive shear force applied to the fragrance powder while ensuring uniform dispersion within the shampoo matrix; and the settling at 12 to 16 degrees Celsius for 15 to 20 hours maintains the fragrance powder in a stably dispersed state within the shampoo matrix, thereby preventing premature release and sedimentation of the fragrance during product storage and allowing the β-cyclodextrin inclusion complex to be selectively destroyed and sandalwood essential oil released only by physical contact and friction with the scalp during shampoo use.

[0047] In the present invention, the range of each component has the following critical significance:

[0048] Reasons for Choosing Purified Water and Functions

[0049] In the present invention, purified water is used as the basic medium of the shampoo composition based on 100 parts by weight. The reason purified water was selected as the solvent is that it is harmless to the human body, causes no scalp irritation, and can effectively dissolve and disperse water-soluble ingredients such as brewer's yeast extract, surfactants, and vitamins. In addition, purified water has the advantage of being easily rinsed off with water when the product is used, thereby minimizing shampoo residue. The standard of 100 parts by weight of purified water is set to ensure the reproducibility of the composition by clearly defining the content of all other ingredients in relative proportions to this.

[0050] Reasons for Selecting Brewer's Yeast Extract and Critical Significance of the Content Range

[0051] Brewer's yeast extract is produced by culturing and extracting Saccharomyces cerevisiae and is rich in B vitamins, including B1 (thiamine), B2 (riboflavin), B6 ​​(pyridoxine), and B12 (cobalamin); a total of 18 types of amino acids, including 8 essential amino acids; minerals such as zinc, selenium, magnesium, and calcium; and polysaccharides such as beta-glucan. Brewer's yeast extract was selected because these nutrients are effective in promoting the metabolism of scalp cells and improving the scalp environment. B vitamins act as essential coenzymes for the energy metabolism of scalp cells, amino acids provide the building blocks for keratin protein, the main component of hair, and minerals act as cofactors for enzymatic reactions, contributing to the maintenance of scalp health.

[0052] The scientific mechanism by which brewer's yeast extract contributes to the improvement of hair loss is as follows. First, the B vitamins contained in brewer's yeast extract act as essential coenzymes for the energy metabolism of hair follicle cells. Vitamin B1 (thiamine) is converted into thiamine pyrophosphate and acts as a cofactor for pyruvate dehydrogenase, a key enzyme in intracellular glucose metabolism, while Vitamin B2 (riboflavin) is converted into FAD and promotes ATP production in the mitochondrial electron transport chain. Vitamin B6 (pyridoxine) is involved in amino acid metabolism to ensure a smooth supply of amino acids necessary for the synthesis of keratin protein, the main component of hair, and Vitamin B7 (biotin) acts as a cofactor for carboxylase to promote fatty acid synthesis and maintain the structural stability of the hair follicle cell membrane.

[0053] Second, essential amino acids contained in brewer's yeast extract, such as methionine, cysteine, lysine, and threonine, are directly utilized as components of keratin protein, the main component of hair. In particular, cysteine ​​is essential for the formation of disulfide bonds in hair keratin, and these bonds are a key structure that determines hair strength and elasticity. Methionine can be converted into cysteine ​​within the body, thereby indirectly contributing to keratin synthesis.

[0054] Third, trace minerals such as zinc, selenium, and copper contained in brewer's yeast extract strengthen the antioxidant defense system of hair follicle cells. Zinc acts as a cofactor for superoxide dismutase (SOD) to eliminate free radicals, while selenium protects hair follicle cells from oxidative stress by reducing hydrogen peroxide as a component of glutathione peroxidase. Copper acts as a cofactor for lysyl oxidase to maintain the structural stability of scalp connective tissue by promoting the cross-linking of collagen and elastin.

[0055] Fourth, beta-glucan contained in brewer's yeast extract alleviates inflammatory responses in the scalp through immunomodulatory action. Beta-glucan binds to Toll-like receptors and Dectin-1 receptors on the surface of scalp keratinocytes and immune cells to regulate innate immune responses, inhibit the secretion of inflammatory cytokines such as TNF-α, IL-1β, and IL-6, and promote the secretion of the anti-inflammatory cytokine IL-10. Through this, chronic inflammation of the scalp is alleviated, and the microenvironment around the hair follicles is improved, normalizing the hair growth cycle.

[0056] Fifth, inositol contained in brewer's yeast extract promotes cell proliferation by participating in the signaling process of hair follicle cells. Inositol is a component of phosphatidylinositol, a phospholipid of the cell membrane, and promotes the proliferation and differentiation of hair follicle cells through the phosphoinositide 3-kinase (PI3K) and protein kinase B (Akt) signaling pathways when growth factor receptors are activated.

[0057] Through these complex biochemical mechanisms, brewer's yeast extract provides a comprehensive hair loss improvement effect by activating the energy metabolism of hair follicle cells, promoting keratin protein synthesis, suppressing oxidative stress and inflammatory responses, and enhancing cell proliferation signaling, thereby improving the scalp environment and promoting hair growth.

[0058] Limiting the content of brewer's yeast extract to 1 to 8 parts by weight per 100 parts by weight of purified water has the following critical significance. If the content of brewer's yeast extract is less than 1 part by weight, the amount of nutrients supplied to the scalp is insufficient, resulting in a negligible effect on improving the scalp environment; if it exceeds 8 parts by weight, the viscosity of the formulation increases excessively, leading to reduced fluidity and poor usability of the shampoo, a stronger fermented odor characteristic of yeast that degrades the product's fragrance, and the occurrence of solid sedimentation, which lowers formulation stability. Therefore, the range of 1 to 8 parts by weight represents the optimal balance between the scalp nutrient supply effect and formulation stability.

[0059] Reasons for Selecting Sulfate-Free Surfactant Systems and Critical Significance of Content Ranges

[0060] The present invention uses a combination of sodium C14-16 olefin sulfonate, lauryl betaine, lauryl glucoside, and lauryl hydroxysulfate as a sulfate-free surfactant system. The reason for excluding sulfate-based surfactants is that although sulfate-based surfactants such as sodium lauryl sulfate and sodium laureth sulfate have strong cleansing power, they excessively remove the natural lipid film of the scalp, causing scalp dryness, irritation, and itching, and are particularly unsuitable for users with sensitive scalps.

[0061] Sodium C14-16 olefin sulfonate is an anionic surfactant prepared by sulfonating internal olefins having 14 to 16 carbon atoms, and does not contain sulfate bonds. It provides cleaning power similar to that of sulfate-based surfactants while significantly reducing scalp irritation. The content of sodium C14-16 olefin sulfonate is limited to 10 to 18 parts by weight because if it is less than 10 parts by weight, it cannot provide sufficient cleaning power and cannot effectively remove sebum and waste from the scalp, and if it exceeds 18 parts by weight, the irritation from the anionic surfactant increases, placing a burden on the scalp.

[0062] Lauryl betaine is an amphoteric surfactant prepared by reacting palm oil-derived lauryl alcohol with betaine, and it has the function of alleviating irritation from anionic surfactants and improving foam stability. Lauryl betaine can exist as a cation or anion depending on the pH, and in the pH range of 5.0 to 7.0 of the present invention, it exhibits amphotericity, interacts with anionic surfactants to form complex micelles, and reduces irritation. The content of lauryl betaine is limited to 3 to 8 parts by weight because if it is less than 3 parts by weight, the irritation alleviation effect of anionic surfactants is insufficient, and if it exceeds 8 parts by weight, the viscosity of the formulation increases excessively, causing fluidity to decrease.

[0063] Lauryl glucoside is a nonionic surfactant produced by the condensation reaction of glucose and lauryl alcohol; it is a naturally derived ingredient that can be safely applied even to sensitive scalps and has excellent biodegradability. Since nonionic surfactants do not carry a charge, they interact with ionic surfactants to reduce overall irritation and improve cleansing efficiency. The content of lauryl glucoside is limited to 1.5 to 5 parts by weight because if it is less than 1.5 parts by weight, the irritation-relieving effect is negligible, and if it exceeds 5 parts by weight, foam generation decreases, resulting in a deterioration in usability.

[0064] Lauryl hydroxysultaine is an amphoteric surfactant prepared by sulfonating lauryl alcohol derived from palm oil, and it has pH buffering ability and stabilizes the pH of the formulation. The content of lauryl hydroxysultaine is limited to 0.5 to 4 parts by weight because if it is less than 0.5 parts by weight, the pH buffering effect is insufficient, and if it exceeds 4 parts by weight, economic efficiency is reduced and the transparency of the formulation decreases.

[0065] The total content of the surfactant composition is limited to 15 to 35 parts by weight because if it is less than 15 parts by weight, it cannot provide sufficient cleaning power and foam generation, and if it exceeds 35 parts by weight, scalp irritation due to residual surfactant increases and rinsing becomes difficult.

[0066] Reasons for Selecting Sandalwood Essential Oil and Beta-Cyclodextrin and Critical Significance of the Content Range

[0067] Sandalwood essential oil is extracted from the heartwood of the Santalum albinm tree by steam distillation and has a unique woody scent with alpha-santarol and beta-santarol as its main components.

[0068] The reason sandalwood essential oil was chosen is that its luxurious woody scent enhances the product experience and increases user satisfaction; furthermore, it is not only traditionally known for its skin-soothing effects, but recent research has also revealed a scientific mechanism by which it stimulates olfactory receptors in scalp pores to promote hair growth.

[0069] Specifically, alpha-xanthalol and beta-xanthalol, the main components of sandalwood essential oil, bind to and activate the olfactory receptor OR2AT4, which is expressed in the outer root sheath cells of scalp hair follicles. OR2AT4 belongs to the G protein-coupled receptor (GPCR) family, and when xanthalol binds to this receptor, intracellular cAMP (cyclic adenosine monophosphate) concentration increases, which activates the protein kinase A (PKA) and CREB (cAMP response element-binding protein) signaling pathways.

[0070] The activation of these signaling pathways induces the following physiological responses in hair follicle cells. First, the proliferation of hair follicle keratinocytes is promoted, leading to active division of hair matrix cells in the anagen phase and an increase in the rate of hair growth. Second, apoptosis of hair follicle cells is inhibited, delaying the transition to the catagen phase and extending the growth phase. Third, increased expression of insulin-like growth factor-1 (IGF-1) promotes the activation and differentiation of hair follicle stem cells and enhances hair regenerative capacity. Fourth, increased secretion of vascular endothelial growth factor (VEGF) promotes the formation of microvessels around the hair follicle and improves nutrient and oxygen supply to the follicle.

[0071] In fact, according to a study published in Nature Communications in 2018 by Cheret et al., when human scalp hair follicles were treated with sandalwood fragrance, an OR2AT4 agonist, the proliferation of follicular keratinocytes significantly increased, apoptosis decreased, and IGF-1 expression was upregulated. Furthermore, inhibiting OR2AT4 with siRNA resulted in the loss of these effects, proving that OR2AT4-mediated signaling is essential.

[0072] The present invention microencapsulates sandalwood essential oil with beta-cyclodextrin and manufactures it into fine particles with an average particle diameter of 2 μm to 8 μm, thereby enabling it to penetrate into the scalp pores (average diameter 50 μm to 200 μm). It is designed so that when shampoo is used, the capsules are selectively destroyed by physical friction with the scalp, thereby releasing santalol. Through this, santalol can directly reach and bind to OR2AT4 receptors expressed on the outer root sheath cells of the hair follicle inside the pores, and through this olfactory receptor-mediated signaling mechanism, the effect of promoting hair growth and improving hair loss can be expected.

[0073] Therefore, in the present invention, sandalwood essential oil functions not merely as a fragrance component but as an active ingredient that promotes hair growth by targeting the olfactory receptor OR2AT4. This acts complementarily with the nutrient supply effect of brewer's yeast extract, enabling the hair loss shampoo of the present invention to provide multifaceted hair loss improvement effects, such as improving the scalp environment and promoting hair growth.

[0074] The reason the content of sandalwood essential oil is limited to 0.2 to 0.8 parts by weight is that if it is less than 0.2 parts by weight, the intensity of the scent is insufficient and it is difficult for the user to perceive the scent, and if it exceeds 0.8 parts by weight, the scent is excessively strong and may cause scalp irritation and the cost of raw materials increases rapidly.

[0075] Beta-cyclodextrin is a cyclic oligosaccharide in which seven glucose molecules are linked by alpha-1,4 glycosidic bonds and has internal hydrophobic cavities, allowing it to encapsulate hydrophobic molecules. The reason beta-cyclodextrin was chosen is that alpha-santarol and beta-santarol, the main components of sandalwood essential oil, are hydrophobic substances that are encapsulated within the internal cavities of beta-cyclodextrin, thereby inhibiting volatilization and enabling the implementation of a sustained-release system in which they are selectively released only through physical contact with the scalp when using shampoo.

[0076] The reason for limiting the content of beta-cyclodextrin to 0.8 to 3 parts by weight and the weight ratio with sandalwood essential oil to 1 to 4 to 1 to 10 is that if the content of beta-cyclodextrin is less than 0.8 parts by weight or the weight ratio is less than 1 to 4, the sandalwood essential oil cannot be sufficiently encapsulated, resulting in low encapsulation efficiency and minimal volatilization inhibition effect; and if the content of beta-cyclodextrin exceeds 3 parts by weight or the weight ratio exceeds 1 to 10, an excess amount of beta-cyclodextrin remains in the shampoo matrix, causing stickiness of the product and reducing economic efficiency.

[0077] Reasons for Selecting Hydrolyzed Protein Ingredients and Critical Significance of Content Range

[0078] The reason hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed silk, and hydrolyzed keratin were selected as hydrolyzed protein components is that they have an amino acid composition similar to keratin protein, which is the main component of hair, and thus can be adsorbed to the hair to repair damaged areas and improve the elasticity and strength of the hair. Proteins with a molecular weight reduced to 500 Da to 5,000 Da through a hydrolysis process can penetrate into the hair and adsorb to damaged cuticles on the hair surface to form a protective barrier.

[0079] Hydrolyzed wheat protein is produced by hydrolyzing wheat protein with acid or enzymes; it is rich in amino acids such as glutamic acid, proline, and serine, and improves hair's moisture retention capacity. Hydrolyzed soybean protein is produced by hydrolyzing soybean protein; it is rich in arginine, glutamic acid, and aspartic acid, and imparts shine to the hair. Hydrolyzed silk is produced by hydrolyzing silkworm cocoon silk protein; it is rich in glycine, alanine, and serine, smooths the hair surface, and prevents static electricity. Hydrolyzed keratin is produced by hydrolyzing keratin from wool or feathers; it is rich in cysteine, promotes the formation of disulfide bonds in the hair, and improves hair strength.

[0080] The total content of hydrolyzed protein components is limited to 1 to 10 parts by weight because if it is less than 1 part by weight, it cannot supply sufficient protein to the hair, resulting in a negligible hair improvement effect, and if it exceeds 10 parts by weight, the hair becomes excessively hard or the viscosity of the formulation increases, leading to a decrease in usability and reduced economic efficiency.

[0081] Reasons for Selecting Scalp Care Ingredients and Critical Significance of Content Range

[0082] Salicylic acid is a beta-hydroxy acid that gently removes excess dead skin cells from the scalp through keratolytic action and prevents pores from becoming clogged. Salicylic acid was chosen because it can improve the hair growth environment by removing dead cells from the surface of the scalp, normalizing scalp cell turnover, and keeping pores clean.

[0083] Niacinamide, an amide form of Vitamin B3, promotes the synthesis of ceramides that constitute the scalp barrier, thereby strengthening the scalp barrier function and reducing transepidermal water loss. Niacinamide was chosen because it can reinforce the scalp's protective barrier to shield it from external stimuli and maintain scalp moisture balance.

[0084] Dexpanthenol is a precursor of vitamin B5 that is converted into pantothenic acid after being absorbed into the scalp and participates in the metabolism of scalp cells. The reason for selecting Dexpanthenol is that it can moisturize the scalp, provide a soothing effect through anti-inflammatory properties, and improve hair elasticity.

[0085] The total content of the scalp care ingredient composition is limited to 0.5 to 5 parts by weight because if it is less than 0.5 parts by weight, the scalp care effect is insufficient, and if it exceeds 5 parts by weight, the keratolytic action of salicylic acid is excessive and may cause scalp irritation.

[0086] Technical reasons and critical significance of the purified water injection step

[0087] The step of adding purified water to the manufacturing container forms the basis of shampoo manufacturing, and the quality and condition of the purified water have a decisive influence on the quality of the final product. The reason for controlling the temperature of the purified water to a range of 18 to 23 degrees Celsius is that the B vitamins and enzyme components contained in the brewer's yeast extract added in the subsequent step are sensitive to heat. Vitamin B1 decomposes rapidly at 100 degrees Celsius and a significant amount is lost upon prolonged exposure to temperatures above 60 degrees Celsius; Vitamin B2 decomposes at temperatures above 120 degrees Celsius, and Vitamin B6 begins to decompose at temperatures above 100 degrees Celsius. Therefore, by maintaining the temperature of the purified water at room temperature between 18 and 23 degrees Celsius, the temperature rise during the addition of the brewer's yeast extract in the subsequent step can be minimized, and thermal inactivation of the vitamin components can be prevented.

[0088] If the temperature is below 18 degrees Celsius, the solubility of the surfactant added in the subsequent step decreases, resulting in insufficient dissolution and potential precipitation; if the temperature exceeds 23 degrees Celsius, the temperature of the mixture rises above 30 degrees Celsius upon the addition of brewer's yeast extract, which may accelerate the decomposition of the vitamin components. Therefore, the range of 18 to 23 degrees Celsius represents the optimal range that simultaneously satisfies the two requirements of ensuring surfactant solubility and maintaining the stability of the vitamin components.

[0089] Measuring the pH of purified water with a pH meter is intended to determine the initial pH state of the purified water and select an appropriate pH adjuster. Generally, the pH of purified water is in the range of 6.0 to 7.5, but it may vary depending on the conditions of the purification process, storage conditions, and the dissolution of carbon dioxide in the atmosphere. If the measured pH is less than 5.0, 0.01 to 0.5 parts by weight of triethanolamine is added to raise the pH, and if the measured pH is greater than 7.0, 0.01 to 0.5 parts by weight of citric acid is added to lower the pH, thereby adjusting the pH to a range of 5.0 to 7.0.

[0090] Adjusting the pH to a range of 5.0 to 7.0 is intended to minimize scalp irritation by providing a slightly acidic to neutral environment that is close to the pH range of 4.5 to 5.5 of the scalp's natural protective acidic barrier. If the pH is below 5.0, excessive acidity increases scalp irritation and reduces the cleansing efficiency of surfactants; if the pH exceeds 7.0, alkalinity higher than the scalp's natural pH can damage the scalp's protective barrier and cause hair cuticles to swell, potentially increasing hair damage. Therefore, the pH range of 5.0 to 7.0 represents the optimal range for achieving a balance between scalp protection and cleansing efficiency.

[0091] Triethanolamine is a tertiary amine having three ethanolamine groups, exhibiting weak basicity and acting as a pH raiser. The amount of triethanolamine added is limited to 0.01 to 0.5 parts by weight because if it is less than 0.01 parts by weight, the pH raising effect is insufficient, and if it exceeds 0.5 parts by weight, the pH may exceed the target range due to an excessive increase in pH or a characteristic odor of triethanolamine may remain in the product.

[0092] Citric acid is an organic acid found in citrus fruits that exhibits weak acidity and acts as a pH lowering agent. The amount of citric acid added is limited to 0.01 to 0.5 parts by weight because if it is less than 0.01 parts by weight, the pH lowering effect is insufficient, and if it exceeds 0.5 parts by weight, excessive pH lowering may cause the pH to fall outside the target range or increase scalp irritation.

[0093] Passing pH-adjusted purified water through an ion exchange column packed with cation and anion exchange resins to lower the total concentration of iron and copper ions is intended to prevent metal ions from acting as catalysts for oxidation reactions that oxidize the vitamin components of brewer's yeast extract and sandalwood essential oil. Iron and copper ions generate hydroxyl radicals through the Fenton reaction, and these radicals rapidly oxidize vitamins and unsaturated fatty acids, causing loss of efficacy and discoloration and odor changes in the product.

[0094] Cation exchange resins have negatively charged functional groups, such as sulfonic acid or carboxylic acid groups, which adsorb and remove cations such as iron ions (Fe2+, Fe3+) and copper ions (Cu2+). Anion exchange resins have positively charged functional groups, such as quaternary ammonium groups, which remove anions; they can effectively remove iron and copper ions even when they form anions in the form of complex compounds. By using an ion exchange column sequentially packed with cation exchange resins and anion exchange resins, various types of metal ions can be effectively removed.

[0095] The reason for treating the total concentration of iron and copper ions to be 10 ppm or less by measuring it with an atomic absorption spectrophotometer is that if the metal ion concentration exceeds 10 ppm, the vitamin B1 in the brewer's yeast extract decreases to 50% or less of its initial content within two weeks, the alpha-xanthalol and beta-xanthalol in the sandalwood essential oil oxidize and turn brown, and rancid odor develops within one month, resulting in the loss of the product's commercial value. By lowering the metal ion concentration to 10 ppm or less, the vitamin content is maintained at 80% or more of its initial content even during long-term storage of more than six months, and discoloration and odor change of the fragrance are prevented, thereby allowing the quality of the product to be maintained stably.

[0096] The reason for introducing ion-exchanged purified water into a stainless steel manufacturing container is that stainless steel has excellent corrosion resistance, minimizes the leaching of metal ions, and is easy to clean and sterilize, thereby preventing contamination of the product. It is preferable to use SUS 304 or SUS 316 as the stainless steel material, as they contain at least 18% chromium and at least 8% nickel to form a passivation film on the surface, thereby preventing corrosion.

[0097] Technical reasons and critical significance of the brewer's yeast extract mixing step

[0098] Weighing the brewer's yeast extract in a separate container is intended to ensure product reproducibility by maintaining an accurate formulation ratio. Since brewer's yeast extract is viscous and has a higher specific gravity than purified water, its weight must be measured accurately using a precision electronic scale. It is advisable to manage the weighing error within ±0.5%.

[0099] Preheating the brewer's yeast extract to 28 to 33 degrees Celsius is intended to lower its viscosity, improve fluidity, and increase miscibility with purified water. Brewer's yeast extract has high viscosity at room temperature, so it may aggregate or disperse unevenly when added to purified water. By reducing viscosity through preheating, it can be dispersed uniformly in the purified water. Additionally, preheating improves the solubility of water-soluble vitamins and amino acids contained in the brewer's yeast extract, thereby increasing dispersibility.

[0100] The preheating temperature was limited to between 28 and 33 degrees Celsius because below 28 degrees, the viscosity reduction effect is insufficient, leading to reduced dispersibility, while exceeding 33 degrees initiates the thermal inactivation of Vitamin B1 and enzyme components, resulting in reduced efficacy. Although Vitamin B1 begins to decompose when heated for a long time at 60 degrees Celsius, it can also gradually decompose if exposed to temperatures above 35 degrees Celsius for tens of minutes or more. Therefore, the range of 28 to 33 degrees represents the optimal balance point between viscosity reduction and vitamin stability.

[0101] The purpose of first stirring using an impeller-type stirrer at a speed of 150 to 250 rpm while slowly adding the preheated brewer's yeast extract to purified water is to ensure that the brewer's yeast extract is initially dispersed in the purified water without agglomerating. Since brewer's yeast extract contains high-molecular substances such as proteins and polysaccharides, if it is added to purified water too quickly or excessive stirring is applied, it may agglomerate to form lumps or generate excessive foam.

[0102] Impeller-type stirrers operate by circulating fluid up and down or left and right using blades attached to a rotating shaft, enabling smooth mixing of a wide range of fluids even at low speeds. The stirring speed is limited to 150 rpm to 250 rpm because, if the stirring force is below 150 rpm, the brewer's yeast extract partially aggregates or settles at the bottom of the container; conversely, if the speed exceeds 250 rpm, excessive shear force is generated, causing denaturation of the protein structure of the brewer's yeast extract and excessive foaming that leads to air incorporation. Therefore, the range of 150 rpm to 250 rpm represents the optimal balance point for initial dispersion and component protection.

[0103] It is preferable to set the first stirring time to 10 to 20 minutes, during which time the brewer's yeast extract is uniformly dispersed throughout the purified water in a state of an opaque suspension when observed visually.

[0104] The primary agitation of the mixture is subjected to secondary high-speed stirring using a homomixer at a speed of 600 to 1000 rpm to finely disperse the brewer's yeast extract in purified water and ensure long-term stability. A homomixer is a device that finely disperses particles by generating strong shear force, impact force, and turbulence in the narrow gap between a high-speed rotating rotor and a stator. Through high-speed stirring using a homomixer, the particles of the brewer's yeast extract can be finely reduced to a size of 1 μm to 10 μm, and these fine particles minimize sedimentation due to gravity, allowing them to maintain a stable dispersed state for a long period.

[0105] The stirring speed is limited to 600 rpm to 1000 rpm because, if the speed is less than 600 rpm, the shear force is insufficient, resulting in a negligible particle refinement effect and sedimentation over time; if the speed exceeds 1000 rpm, excessive shear force causes the proteins in the brewer's yeast extract to denature, generates heat leading to the decomposition of vitamin components, and increases air incorporation, thereby promoting oxidation. Therefore, the range of 600 rpm to 1000 rpm represents the optimal balance point between particle refinement and component protection.

[0106] It is preferable to set the second high-speed stirring time to 20 to 40 minutes, during which time the particles of the brewer's yeast extract are sufficiently fined and uniformly dispersed. If the stirring time is less than 20 minutes, fined particles are insufficient, and if it exceeds 40 minutes, the risk of exothermic reaction and oxidation increases and production efficiency decreases.

[0107] Transferring the mixture to a container equipped with a cooling jacket after the second high-speed stirring and cooling it to 20 to 25 degrees Celsius is intended to remove the frictional heat generated during high-speed stirring and to stabilize the temperature of the mixture. High-speed stirring using a homomixer generates frictional heat due to strong shear forces, and the temperature of the mixture can rise above 30 degrees Celsius. Since such a temperature rise can accelerate the decomposition of B vitamins, it must be cooled rapidly.

[0108] A cooling jacket is a device that indirectly cools a mixture inside a container by forming a space on the outer wall of the container through which cooling water circulates. The temperature of the cooling water is controlled to 10 to 15 degrees Celsius, and the cooling time is 10 to 30 minutes. The target cooling temperature is limited to 20 to 25 degrees Celsius because if the temperature is lowered below 20 degrees Celsius, the solubility of the surfactant added in the subsequent step decreases, and if the temperature exceeds 25 degrees Celsius, the stability of the vitamin components decreases.

[0109] Injecting nitrogen gas into the cooled mixture to lower the dissolved oxygen concentration is intended to inhibit the oxidation reaction of the B vitamins contained in brewer's yeast extract. Vitamins B1, B2, and B6 react with oxygen to oxidize; vitamin B1, in particular, is highly sensitive to oxidation and decomposes rapidly in the presence of dissolved oxygen. As an inert gas, nitrogen serves to remove oxygen by replacing it.

[0110] The nitrogen gas injection flow rate is limited to 0.2 L / min to 0.8 L / min because if it is less than 0.2 L / min, the oxygen exchange efficiency is low, so it takes a long time to sufficiently lower the dissolved oxygen concentration, and if it exceeds 0.8 L / min, excessive foam generation causes the foam to overflow and some of the brewer's yeast extract may be lost along with the foam. It is preferable to set the nitrogen gas injection time to 10 to 20 minutes, during which time the dissolved oxygen concentration decreases from the initial concentration of about 8 ppm to 2 ppm or less.

[0111] The reason for lowering the dissolved oxygen concentration to 2 ppm or less is that if the dissolved oxygen concentration exceeds 2 ppm, the vitamin B1 in the brewer's yeast extract decreases to 70% or less of the initial content within one month, and if it is lowered to 2 ppm or less, 85% or more of the initial content is maintained even when stored for more than 6 months. The dissolved oxygen concentration can be measured using a dissolved oxygen meter, and nitrogen gas injection is continued until the target concentration is reached.

[0112] Technical reasons and critical significance of the surfactant addition step

[0113] The purpose of first adding sodium C14-16 olefin sulfonate, an anionic surfactant, to a mixture containing purified water and brewer's yeast extract is to first form the basic cleansing structure of the shampoo. Anionic surfactants have a negatively charged sulfonate group in the hydrophilic head portion and an alkyl chain with 14 to 16 carbon atoms in the hydrophobic tail portion, and are arranged at the interface between water and oil to lower surface tension and perform a cleansing action by emulsifying sebum. By first adding sodium C14-16 olefin sulfonate, the foundation of the shampoo's cleansing power is established, and subsequently added amphoteric and nonionic surfactants are allowed to complement this basic structure.

[0114] Adding and stirring sodium C14-16 olefin sulfonate at 32 to 38 degrees Celsius is intended to maximize the solubility of the surfactant and promote micelle formation. The Kraft temperature of sodium C14-16 olefin sulfonate is approximately 25 degrees Celsius, and micelles are formed and a cleaning effect is exhibited at temperatures above this. A temperature of 32 to 38 degrees Celsius is sufficiently higher than the Kraft temperature, allowing micelle formation to proceed smoothly, and a fast dissolution rate and a uniform solution can be obtained.

[0115] If the temperature is below 32 degrees Celsius, the dissolution rate is slow and micelle formation is incomplete, so some of the surfactant may remain in an undissolved state; if the temperature exceeds 38 degrees Celsius, the vitamin components of the brewer's yeast extract begin to decompose, and excessive foaming occurs, which may increase air entrainment. Therefore, the range of 32 to 38 degrees Celsius represents the optimal balance point for surfactant dissolution and protection of the brewer's yeast extract.

[0116] The stirring speed is set to 250 rpm to 350 rpm and the stirring time to 15 minutes to 25 minutes in order to uniformly dissolve the surfactant and form appropriate foam. If the stirring speed is less than 250 rpm or the stirring time is less than 15 minutes, the dissolution of the surfactant is incomplete, and if the stirring speed exceeds 350 rpm or the stirring time exceeds 25 minutes, air entrainment increases and oxidation is promoted due to excessive foam generation.

[0117] The second addition of lauryl betaine, an amphoteric surfactant, to the stirred mixture is intended to alleviate irritation from anionic surfactants and improve foam stability. Lauryl betaine is an amphoteric surfactant that can exist as a cation or an anion depending on the pH, and in the pH range of 5.0 to 7.0 of the present invention, it mainly exists in the form of an amphoteric ion. Lauryl betaine interacts with sodium C14-16 olefin sulfonate to form mixed micelles, and these mixed micelles are more stable and less irritating than micelles formed from a single anionic surfactant.

[0118] Adding and stirring lauryl betaine at 28 to 33 degrees Celsius is intended to optimize the interaction between the amphoteric surfactant and the anionic surfactant. In this temperature range, the amphoteric ionic form of lauryl betaine is maintained stably, and electrostatic interaction with sodium C14-16 olefin sulfonate proceeds smoothly. If the temperature is below 28 degrees Celsius, the dissolution rate of lauryl betaine is slow, and if the temperature exceeds 33 degrees Celsius, the equilibrium of the amphoteric ions changes, which may reduce the interaction efficiency.

[0119] The stirring speed is set to 200 rpm to 300 rpm and the stirring time to 10 minutes to 20 minutes to uniformly mix the lauryl betaine and form mixed micelles. If the stirring speed is less than 200 rpm or the stirring time is less than 10 minutes, the mixing of the lauryl betaine is incomplete and the formation of mixed micelles is insufficient, and if the stirring speed exceeds 300 rpm or the stirring time exceeds 20 minutes, the formed micelle structure may be destroyed or foam generation may increase due to excessive shear force.

[0120] The third addition of lauryl glucoside, a nonionic surfactant, to the stirred mixture is intended to further reduce overall irritation, increase the proportion of naturally derived ingredients, and improve biodegradability. Lauryl glucoside is a condensation product of glucose and lauryl alcohol and is classified as a nonionic surfactant; being charge-free, it interacts with ionic surfactants to alleviate overall irritation. Furthermore, lauryl glucoside is manufactured from plant-derived raw materials, making it environmentally friendly, and it exhibits excellent biodegradability of over 95%.

[0121] Adding and stirring lauryl glucoside at 23 to 28 degrees Celsius is intended to prepare for subsequent processes by gradually lowering the temperature of the mixture while ensuring the solubility of the nonionic surfactant. Although lauryl glucoside has high solubility even at room temperature, the dissolution rate is faster and uniform mixing is possible at 23 degrees Celsius or higher. If the temperature is below 23 degrees Celsius, the dissolution rate slows down, and if the temperature exceeds 28 degrees Celsius, an unnecessarily high temperature is maintained, resulting in reduced energy efficiency.

[0122] The stirring speed is set to 150 to 250 rpm and the stirring time to 8 to 15 minutes to gently mix the lauryl glucoside. Since nonionic surfactants are easier to dissolve and produce less foam compared to ionic surfactants, they can be sufficiently mixed with a relatively low stirring speed and a short stirring time.

[0123] The fourth addition of lauryl hydroxysultaine, an amphoteric surfactant, to the stirred mixture is intended to enhance pH buffering capacity and ultimately complete the stability of the surfactant system. As an amphoteric surfactant possessing a sulfane group, lauryl hydroxysultaine exhibits excellent pH buffering ability and inhibits changes in the formulation's pH caused by external factors. Furthermore, lauryl hydroxysultaine interacts with other surfactants to stabilize the complex micelle structure.

[0124] Adding and stirring lauryl hydroxysulfitene at 23 to 28 degrees Celsius is intended to simplify the process and minimize temperature fluctuations by maintaining the same temperature conditions as lauryl glucoside. The stirring speed is set to 150 to 250 rpm and the stirring time to 8 to 15 minutes for the same reasons as with lauryl glucoside.

[0125] Measuring the surface tension of a mixture of multiple surfactants using a Dunouille ring surface tension meter is intended to objectively evaluate the balance between the cleaning efficiency of the surfactant system and scalp irritation. The Dunouille ring surface tension meter is a device that calculates surface tension by measuring the force required to pull a platinum ring vertically up after contacting it with a liquid surface; it offers high precision and excellent reproducibility. Measurements are performed at a standard temperature of 25 degrees Celsius, and the temperature of the sample is accurately maintained using a temperature-controlled water bath.

[0126] The purpose of adjusting the surface tension to a range of 28 mN / m to 33 mN / m is to achieve a level similar to the surface tension of the scalp's sebum film, which is approximately 30 mN / m. When the surface tension of the shampoo is similar to that of the scalp's sebum film, it can effectively emulsify and remove sebum while preventing scalp dryness and irritation by not excessively removing the scalp's natural lipid film. If the surface tension is less than 28 mN / m, the cleansing power is excellent, but the scalp's natural lipid film is excessively removed, causing scalp dryness; if the surface tension exceeds 33 mN / m, the sebum emulsification efficiency decreases, resulting in insufficient cleansing power.

[0127] If the measured surface tension falls outside the range of 28 mN / m to 33 mN / m, sodium chloride is added to adjust the viscosity, thereby bringing the surface tension within the said range. Sodium chloride acts as an electrolyte and affects the micelle structure of the surfactant, thereby changing the viscosity and surface tension. The surface tension can be controlled by adding 0.2 to 1.5 parts by weight of sodium chloride, and the amount added is determined based on the difference between the initial measured value and the target value. After adding sodium chloride, the mixture is stirred at a speed of 150 to 250 rpm for 5 to 10 minutes to ensure uniform mixing, and the surface tension is measured again to confirm whether it is within the target range.

[0128] Technical reasons and critical significance of the fragrance composition addition step

[0129] Mixing sandalwood essential oil with beta-cyclodextrin to form an inclusion complex is intended to suppress the volatilization of sandalwood essential oil, improve stability, and ensure selective release only upon contact with the scalp during shampoo use. Beta-cyclodextrin is a cyclic oligosaccharide consisting of seven glucose units linked by alpha-1,4 glycosidic bonds; it has a molecular weight of approximately 1,135 Da and a truncated cone-shaped structure with an outer diameter of approximately 1.53 nm and an inner diameter of approximately 0.78 nm. The exterior of beta-cyclodextrin is covered with hydrophilic hydroxyl groups, making it highly soluble in water, while the interior forms hydrophobic cavities, allowing it to encapsulate hydrophobic molecules.

[0130] Alpha-xanthalol and beta-xanthalol, the main components of sandalwood essential oil, have a molecular weight of approximately 220 Da and a size of approximately 0.6 nm, possessing a suitable size to fit into the internal cavity of beta-cyclodextrin. When alpha-xanthalol and beta-xanthalol are encapsulated within the internal cavity of beta-cyclodextrin, they are isolated from the external environment, thereby inhibiting volatilization into the air and preventing oxidation by oxygen and metal ions. Since the encapsulation complex is destroyed by physical stimulation, releasing the alpha-xanthalol and beta-xanthalol inside, a sustained-release system can be implemented in which fragrance is selectively released through friction with the scalp during shampoo use.

[0131] Mixing sandalwood essential oil and beta-cyclodextrin in a weight ratio of 1:4 to 1:10 is intended to sufficiently encapsulate the sandalwood essential oil while preventing an excess amount of beta-cyclodextrin residue. Theoretically, one molecule of beta-cyclodextrin can encapsulate one molecule of alpha-santarol or beta-santarol, and considering the molecular weight ratio, a weight ratio of about 1:5 corresponds to the theoretical equivalent ratio. However, in reality, the encapsulation efficiency is not 100% and some sandalwood essential oil exists in a form adsorbed on the surface, so a weight ratio range of 1:4 to 1:10 is practical.

[0132] When the weight ratio is less than 1 to 4, there is a lack of beta-cyclodextrin, so some of the sandalwood essential oil is not encapsulated and remains in a free state, reducing the volatilization inhibition effect, and when the weight ratio exceeds 1 to 10, an excess amount of beta-cyclodextrin remains in the shampoo matrix, causing stickiness of the product, increasing raw material costs, and reducing economic efficiency.

[0133] Stirring the mixture of sandalwood essential oil and beta-cyclodextrin at 45 to 55 degrees Celsius is intended to increase the rate of the inclusion complex formation reaction and improve the equilibrium conversion rate. As inclusion complex formation is an entropy-driven reaction rather than an exothermic one, the increase in temperature increases the kinetic energy of the molecules, thereby accelerating the rate at which sandalwood essential oil molecules enter the internal cavities of the beta-cyclodextrin. Additionally, the appropriate temperature shifts the inclusion equilibrium toward the product, thereby improving inclusion efficiency.

[0134] At temperatures below 45°C, the inclusion reaction rate is slow, requiring a long time to reach equilibrium and resulting in low inclusion efficiency; conversely, at temperatures exceeding 55°C, the volatilization of sandalwood essential oil increases, and the structural stability of beta-cyclodextrin may decrease. While the glycosidic bonds of beta-cyclodextrin may gradually hydrolyze above 100°C, it remains structurally stable below 55°C. Therefore, the range of 45°C to 55°C represents the optimal balance point between inclusion efficiency and component stability.

[0135] The stirring speed is set to 300 rpm to 500 rpm and the stirring time to 60 minutes to 120 minutes to ensure sufficient contact between the sandalwood essential oil and the beta-cyclodextrin so that the inclusion reaction reaches equilibrium. If the stirring speed is less than 300 rpm or the stirring time is less than 60 minutes, mixing is insufficient and the inclusion efficiency is low; if the stirring speed exceeds 500 rpm or the stirring time exceeds 120 minutes, the volatile loss of sandalwood essential oil increases, energy efficiency decreases, and productivity decreases.

[0136] Spray drying of inclusion complexes using a centrifugal spray dryer is intended to convert the complexes into a solid powder form, thereby improving handling and storage stability. A centrifugal spray dryer is equipment that uses a rotating disc to atomize a liquid into fine droplets and pulverizes it by instantaneously evaporating moisture through contact with high-temperature drying air. Spray drying offers several advantages, including a very short drying time that minimizes damage to heat-sensitive components, the ability to control particle size, and the production of powders with excellent fluidity and dispersibility.

[0137] Setting the inlet temperature to between 130 and 150 degrees Celsius is intended to rapidly evaporate moisture from the surface of the droplets to promote powder formation. The inlet temperature is the temperature of the drying air supplied into the dryer, corresponding to the temperature at the moment of contact with the droplets. If the inlet temperature is below 130 degrees Celsius, the drying speed is slow, so the droplets are not completely dried and are discharged in a wet state, causing agglomeration; if the inlet temperature exceeds 150 degrees Celsius, some of the sandalwood essential oil may volatilize or the beta-cyclodextrin inclusion complex may decompose thermally.

[0138] Setting the outlet temperature to 65 to 75 degrees Celsius is intended to maintain an appropriate moisture content when the powder exits the dryer. The outlet temperature is the temperature at the point where the powder and exhaust air leave the dryer and serves as an indicator of the degree of drying. If the outlet temperature is below 65 degrees Celsius, the moisture content of the powder is high, leading to reduced storage stability and aggregation; if the outlet temperature exceeds 75 degrees Celsius, the powder becomes excessively dry, resulting in static electricity, reduced handling properties, and decreased redispersibility. The moisture content of the flavor powder produced at the optimal outlet temperature is 3% to 5%, which provides a balance between storage stability and redispersibility.

[0139] Setting the nozzle pressure to 2.5 atm to 4.5 atm is intended to control the particle size of the final powder by controlling the droplet size. The higher the nozzle pressure, the smaller the droplet size and the smaller the particle size of the final powder. If the nozzle pressure is less than 2.5 atm, the droplet size is large, resulting in incomplete drying, and the particle size of the final powder exceeds 10 μm, making it difficult to penetrate into the scalp pores. If the nozzle pressure exceeds 4.5 atm, the droplet size becomes excessively small, reducing the particle size of the final powder to less than 1 μm, which lowers the fluidity of the powder and increases aggregation.

[0140] Selecting fragrance powders produced by spray drying with an average particle diameter of 2 μm to 8 μm using a laser diffraction particle size analyzer is intended to obtain powders that are capable of penetrating scalp pores while maintaining excellent fluidity. A laser diffraction particle size analyzer is a device that measures particle size distribution by analyzing the pattern in which laser light is diffracted by particles, and it has a wide measurement range and excellent reproducibility.

[0141] An average particle diameter of 2 μm to 8 μm is significantly smaller than the average diameter of scalp pores, which is 50 μm to 200 μm, making it a size capable of penetrating into the pores. If the particle diameter is less than 2 μm, the specific surface area of ​​the powder increases excessively, leading to severe aggregation, reduced fluidity, and difficulty in handling; if the particle diameter exceeds 8 μm, some particles fail to penetrate the pores and remain only on the surface of the scalp, reducing the efficiency of fragrance release. Sorting can be performed using sieving or air classification, and powders falling outside the target size range are reprocessed or discarded.

[0142] Dispersing selected fragrance powder in dipropylene glycol is intended to convert the fragrance powder into a liquid state and improve miscibility with the shampoo matrix. Dipropylene glycol is a diol compound in which two propylene glycol molecules are linked by ether bonds; it is amphiphilic, soluble in both water and oil, and is widely used in the cosmetics field as a solvent, humectant, and viscosity modifier. Dipropylene glycol can disperse beta-cyclodextrin inclusion complexes without dissolving them, thereby enabling the preparation of a liquid dispersion while maintaining the structure of the inclusion complexes.

[0143] The reason the amount of dipropylene glycol used is limited to 1.5 to 4 parts by weight is that if it is less than 1.5 parts by weight, the fragrance powder cannot be sufficiently dispersed, resulting in excessively high viscosity and reduced fluidity of the dispersion, and if it exceeds 4 parts by weight, the viscosity of the dispersion becomes excessively low, making it difficult to achieve uniform dispersion during subsequent mixing and potentially transferring the characteristic stickiness of dipropylene glycol to the product.

[0144] When preparing the fragrance dispersion, maintaining the temperature at 22 to 26 degrees Celsius, the stirring speed at 100 to 200 rpm, and the stirring time at 30 to 60 minutes is intended to uniformly disperse the fragrance powder in dipropylene glycol while preserving the structure of the beta-cyclodextrin inclusion complex. If the temperature is below 22 degrees Celsius, the viscosity of dipropylene glycol increases, making dispersion difficult; if the temperature exceeds 26 degrees Celsius, the beta-cyclodextrin inclusion complex gradually dissolves, which may result in the premature release of sandalwood essential oil. If the stirring speed is less than 100 rpm or the stirring time is less than 30 minutes, the dispersion is incomplete; if the stirring speed exceeds 200 rpm or the stirring time exceeds 60 minutes, the inclusion complex may be destroyed due to mechanical shear force.

[0145] The addition of alpha-isomethylionone, linalool, and coumarin as auxiliary fragrance components to the fragrance dispersion is intended to harmonize with the sandalwood scent and enhance the complexity and quality of the fragrance. Alpha-isomethylionone is an ionone-based fragrance that possesses a violet floral scent and adds floral notes to the woody scent of sandalwood. Linalool is a terpene alcohol extracted from lavender and bergamot that has a fresh, citrusy scent and provides bright, light top notes to the sandalwood scent. Coumarin is an aromatic compound extracted from tonka bean and vanilla that has a sweet scent similar to vanilla and adds warm, sweet base notes to the sandalwood scent.

[0146] These auxiliary fragrance components harmoniously blend floral, fresh, and sweet notes centered on the woody scent of sandalwood to form a three-dimensional and rich fragrance. The content of each auxiliary fragrance component is limited to 0.002 to 0.015 parts by weight of alpha-isomethylionone, 0.002 to 0.015 parts by weight of linalool, and 0.001 to 0.008 parts by weight of coumarin because, within this range, the sandalwood scent is complemented without the scent of each component being excessively prominent, thereby maintaining the overall balance of the fragrance. If the content is below the lower limit, the effect of the auxiliary fragrance is negligible, and if it exceeds the upper limit, the scent of the auxiliary fragrance overwhelms the sandalwood scent, disrupting the balance of the fragrance.

[0147] Slowly adding the mixed fragrance dispersion to a mixture cooled to 16 to 19 degrees Celsius is intended to prevent the beta-cyclodextrin inclusion complex from decomposing prematurely due to the temperature rise and releasing sandalwood essential oil. The beta-cyclodextrin inclusion complex begins to decompose slowly at 30 degrees Celsius or higher, and the higher the temperature, the faster the rate of decomposition. By cooling the mixture to 16 to 19 degrees Celsius, the temperature rise that occurs when adding the fragrance dispersion can be minimized, and the stability of the inclusion complex can be maintained.

[0148] If the temperature is below 16 degrees Celsius, the viscosity of the mixture increases excessively, making mixing difficult and potentially causing some of the surfactant to solidify; if the temperature exceeds 19 degrees Celsius, the temperature of the mixture rises above 25 degrees Celsius upon addition of the fragrance dispersion, which may lead to premature decomposition of the inclusion complex. Therefore, the range of 16 to 19 degrees Celsius represents the optimal balance point for maintaining the fluidity of the mixture and protecting the inclusion complex.

[0149] Slowly adding the fragrance dispersion using a dropping funnel at a rate of 10 mL to 30 mL per minute is intended to ensure that the fragrance dispersion is uniformly dispersed within the mixture and to prevent local concentration variations. A dropping funnel is a device capable of precisely controlling the flow rate of liquid by adjusting a valve, allowing liquid to be added at a constant rate. If the addition rate is less than 10 mL per minute, the total addition time becomes excessively long, which lowers production efficiency; if the addition rate exceeds 30 mL per minute, the fragrance dispersion may concentrate locally on the surface of the mixture, resulting in uneven dispersion and the aggregation of some fragrance powder.

[0150] Low-speed stirring at a speed of 80 to 120 rpm simultaneously with the addition of the fragrance dispersion is intended to ensure that the fragrance powder is uniformly dispersed within the shampoo matrix while preventing excessive mechanical shear force from being applied to the beta-cyclodextrin inclusion complex. If the stirring speed is less than 80 rpm, the mixing force is insufficient, causing the fragrance powder to aggregate locally or settle; if the stirring speed exceeds 120 rpm, the inclusion complex is destroyed due to mechanical shear force, causing the sandalwood essential oil to be released and volatilized prematurely.

[0151] The stirring time is set to 30 to 50 minutes to provide sufficient time for the fragrance powder to be uniformly dispersed throughout the shampoo matrix. If the stirring time is less than 30 minutes, dispersion is incomplete, resulting in variations in fragrance concentration within the product; if the stirring time exceeds 50 minutes, some of the inclusion complexes may be destroyed due to accumulated shear force from prolonged stirring, and production efficiency is reduced.

[0152] The purpose of allowing the fragrance-mixed mixture to settle in a constant temperature storage unit maintained at 12 to 16 degrees Celsius is to achieve physical stabilization between the fragrance powder and the shampoo matrix. During the settling process, the fragrance powder is trapped within the three-dimensional network structure of the shampoo matrix, and weak hydrophobic interactions are formed between the surfactant micelles and the surface of the fragrance powder, thereby fixing the fragrance powder in a stably dispersed state. Additionally, the temperature gradient within the mixture disappears during settling, and a uniform temperature distribution is achieved, thereby improving the stability of the formulation.

[0153] The reason the settling temperature is limited to 12 to 16 degrees Celsius is that if it is below 12 degrees Celsius, the viscosity of the surfactant may increase excessively or some of the surfactant may solidify, causing the formulation to separate, and if it exceeds 16 degrees Celsius, the stability of the beta-cyclodextrin inclusion complex may decrease, causing the sandalwood essential oil to be released slowly.

[0154] The reason the settling time is limited to 15 to 20 hours is that if it is less than 15 hours, the stabilization between the fragrance powder and the shampoo matrix is ​​incomplete, which may cause sedimentation or aggregation of the fragrance powder during product storage, and if it exceeds 20 hours, the additional stabilization effect is minimal and the production cycle is prolonged, which reduces productivity.

[0155] Technical reasons and critical significance of the step of adding hydrolyzed protein components

[0156] The step of adding hydrolyzed protein components is a step to impart hair improvement functions to the mixture to which surfactant and fragrance compositions have been added. Using one or more selected from the group consisting of hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed silk, and hydrolyzed keratin is because each protein has a unique amino acid composition and functional characteristics, so the effects on hair are mutually complementary.

[0157] Hydrolyzed wheat protein is produced by acid hydrolysis or enzymatic hydrolysis of wheat gluten protein and is rich in glutamic acid, proline, and serine. Glutamic acid carries a negative charge and adsorbs to positively charged sites on the hair surface, proline improves the hair's moisture retention capacity, and serine smooths the hair surface. The molecular weight of hydrolyzed wheat protein is generally 500 Da to 3,000 Da, allowing it to penetrate into the hair and reinforce the inside of the cortex of damaged hair.

[0158] Hydrolyzed soy protein is produced by hydrolyzing the glycinin and cornglycinin proteins of soybeans and is rich in arginine, glutamic acid, and aspartic acid. Arginine carries a positive charge and strongly adsorbs to the negatively charged surface of damaged hair, while glutamic acid and aspartic acid provide moisturizing effects. Hydrolyzed soy protein is highly effective in imparting shine to hair and improving combability.

[0159] Hydrolyzed silk is produced by hydrolyzing the fibroin protein of silkworm cocoons and is rich in glycine, alanine, and serine. The amino acid composition of silk protein is similar to hair keratin, resulting in high affinity for hair. Hydrolyzed silk forms a thin film on the hair surface, smoothing it, preventing static electricity, and protecting against damage. Additionally, hydrolyzed silk imparts a natural shine to the hair.

[0160] Hydrolyzed keratin is produced by hydrolyzing keratin proteins from wool or feathers and is rich in cysteine. Cysteine ​​possesses thiol groups that interact with the disulfide bonds of hair keratin, thereby strengthening the hair structure. Since hydrolyzed keratin is the protein most similar to hair, it effectively repairs damaged areas and improves hair strength and elasticity.

[0161] The total content of the hydrolyzed protein component is limited to 1 to 10 parts by weight because, if it is less than 1 part by weight, it cannot supply sufficient protein to the hair, resulting in a negligible hair improvement effect, and if it exceeds 10 parts by weight, excessive protein is adsorbed onto the hair, causing it to become stiff and rigid, and the viscosity of the mixture increases excessively, leading to reduced fluidity and poor usability. The range of 1 to 10 parts by weight represents the optimal balance point between hair improvement effect and usability.

[0162] When adding hydrolyzed protein components to a mixture, it is desirable to maintain a temperature of 20 to 30 degrees Celsius. In this temperature range, the solubility of the hydrolyzed protein is high and the miscibility with the mixture is excellent. If the temperature is below 20 degrees Celsius, the dissolution rate of the hydrolyzed protein is slow, and if the temperature exceeds 30 degrees Celsius, denaturation of the protein may begin.

[0163] The stirring speed is appropriately 150 rpm to 250 rpm, and the stirring time is preferably 10 to 20 minutes. Under these conditions, the hydrolyzed protein component is uniformly dispersed throughout the mixture and interacts with surfactant micelles to form a stable complex. If the stirring speed is less than 150 rpm or the stirring time is less than 10 minutes, the mixing is incomplete, and if the stirring speed exceeds 250 rpm or the stirring time exceeds 20 minutes, air incorporation increases due to excessive foaming.

[0164] Technical Reasons and Critical Significance of the Scalp Care Ingredient Addition Step

[0165] The step of adding the scalp care ingredient composition is a step to improve the scalp environment and promote scalp health through salicylic acid, niacinamide, and dexpanthenol.

[0166] Salicylic acid, specifically 2-hydroxybenzoic acid, belongs to the beta-hydroxy acid group and gently removes excess dead skin cells from the scalp through its keratolytic action. As salicylic acid is oil-soluble, it works effectively even on oily scalps and weakens the bonds between keratinocytes, causing dead cells to slough off. This smooths the scalp surface and prevents clogged pores, thereby improving the environment for hair growth. Salicylic acid also possesses antibacterial and anti-inflammatory effects, alleviating scalp inflammation and reducing dandruff.

[0167] The content of salicylic acid is limited to 0.1 to 1 part by weight because if it is less than 0.1 part by weight, the keratin-dissolving effect is insufficient, and if it exceeds 1 part by weight, scalp irritation increases and the scalp barrier may be damaged due to excessive exfoliation. The maximum concentration of salicylic acid used in cosmetics is generally regulated to be 2% or less, and the scope of the present invention complies with this.

[0168] Niacinamide is a water-soluble amide form of Vitamin B3 that offers various benefits to the skin and scalp. It strengthens the scalp barrier function by promoting the synthesis of ceramides, which constitute the scalp barrier, and maintains scalp moisture balance by reducing transepidermal water loss. Furthermore, niacinamide regulates sebum secretion to reduce excessive sebum, alleviates inflammatory responses in the scalp through its anti-inflammatory effects, and protects scalp cells from oxidative stress through its antioxidant properties.

[0169] The content of niacinamide is limited to 0.1 to 2 parts by weight because if it is less than 0.1 parts by weight, the effect of strengthening the scalp barrier is negligible, and if it exceeds 2 parts by weight, scalp redness may occur in some users and raw material costs increase. The typical concentration of niacinamide used in cosmetics is 2% to 5%, and the scope of the present invention is consistent with this.

[0170] Dexpanthenol is an alcohol derivative of D-pantothenic acid and serves as a precursor to vitamin B5. After being absorbed into the scalp, dexpanthenol is converted into pantothenic acid by enzymes; pantothenic acid is a component of coenzyme A and is essential for cellular energy metabolism. Dexpanthenol provides a moisturizing effect by supplying moisture to the scalp, soothes the scalp through its anti-inflammatory properties, and promotes wound healing. Additionally, dexpanthenol adheres to the hair, improving its elasticity and strength while smoothing the hair surface.

[0171] The content of dexpanthenol is limited to 0.1 to 1 part by weight because if it is less than 0.1 part by weight, the moisturizing and soothing effects are insufficient, and if it exceeds 1 part by weight, the stickiness of the formulation increases, resulting in a decrease in usability. The typical concentration of dexpanthenol used in cosmetics is 0.5% to 5%, and the scope of the present invention includes this.

[0172] The total content of the scalp care ingredient composition is limited to 0.5 to 5 parts by weight because if it is less than 0.5 parts by weight, the overall scalp care effect is insufficient, and if it exceeds 5 parts by weight, the keratolytic action of salicylic acid is excessive, increasing the risk of scalp irritation and causing a sharp increase in raw material costs.

[0173] When adding the scalp care ingredient composition to the mixture, it is desirable to maintain a temperature of 20 to 25 degrees Celsius. Within this temperature range, the solubility of each ingredient is high and the miscibility with the mixture is excellent. If the temperature is below 20 degrees Celsius, the solubility of salicylic acid decreases, which may lead to crystal precipitation, and if the temperature exceeds 25 degrees Celsius, unnecessary energy consumption occurs.

[0174] A stirring speed of 150 rpm to 250 rpm is appropriate, and a stirring time of 10 to 15 minutes is preferable. Under these conditions, the scalp care ingredients are uniformly dissolved and dispersed throughout the mixture. If the stirring speed is less than 150 rpm or the stirring time is less than 10 minutes, the dissolution is incomplete, and if the stirring speed exceeds 250 rpm or the stirring time exceeds 15 minutes, air entrainment increases due to excessive foaming.

[0175] Technical Reasons and Critical Significance of the Homogenization Step

[0176] The homogenization step is a step that stabilizes the quality of the product by finally uniformly mixing the mixture to which all ingredients have been added. Homogenization is a process that removes particles, aggregates, bubbles, etc., that may be present in the mixture and achieves a state in which all ingredients are uniformly dispersed at the molecular level.

[0177] Homogenizing using a stirrer at a speed of 200 rpm to 600 rpm is intended to provide sufficient mixing power while preventing damage to components due to excessive shear force. If the stirring speed is less than 200 rpm, the mixing power is insufficient, resulting in concentration variations between components and reduced product uniformity; if the stirring speed exceeds 600 rpm, excessive shear force causes the beta-cyclodextrin inclusion complex to be destroyed or the structure of hydrolyzed proteins to be denatured, and excessive foaming occurs, increasing air entrainment and promoting oxidation.

[0178] The homogenization time is set to 20 to 60 minutes to ensure that all ingredients are sufficiently mixed to form a stable formulation. If the homogenization time is less than 20 minutes, mixing is incomplete and local concentration variations of the ingredients remain, and if the homogenization time exceeds 60 minutes, the risk of exothermic reaction and oxidation due to prolonged stirring increases and production efficiency decreases.

[0179] It is desirable to maintain the homogenization temperature at 20 to 25 degrees Celsius. Within this temperature range, the viscosity of the mixture is appropriate, so fluidity and mixing efficiency are optimized, and the stability of the beta-cyclodextrin inclusion complex and vitamin components is maintained.

[0180] It is more desirable to remove dissolved air from the mixture using a vacuum degassing device during the homogenization process. Vacuum degassing is a process in which the mixture is exposed to a certain level of vacuum so that dissolved air is converted into bubbles and discharged. A vacuum level of -0.5 to -0.8 atmospheres is appropriate, and a degassing time of 10 to 20 minutes is preferred. By minimizing the air content in the product through vacuum degassing, oxidation can be prevented, product transparency improved, and foaming reduced.

[0181] It is advisable to verify the quality by measuring the viscosity of the homogenized mixture using a Brookfield viscometer. The optimal viscosity of the shampoo is in the range of 1,000 cP to 5,000 cP, within which dispensing from the pump container is excellent and appropriate fluidity is exhibited during use. If the viscosity is below 1,000 cP, the product becomes excessively thin and runs off the hand during use; if the viscosity exceeds 5,000 cP, the product becomes excessive, making dispensing difficult and reducing usability. If the viscosity deviates from the target range, it can be adjusted by adding sodium chloride or a thickener.

[0182] Technical reasons and critical significance of the filling stage

[0183] The filling step involves filling the homogenized mixture into the final product container, and maintaining product quality and hygiene is important.

[0184] Washing and sterilizing the container before filling is intended to prevent microbial contamination and ensure product safety. It is desirable to wash the container with pure water or an aqueous ethanol solution and then sterilize it with high-temperature steam or ultraviolet light. High-temperature steam sterilization involves applying steam at 120 degrees Celsius or higher for at least 5 minutes, and ultraviolet sterilization involves irradiating with a UV-C lamp of wavelength 254 nm for at least 30 minutes.

[0185] It is preferable to perform filling using an automatic filling machine, and the accuracy of the filling amount must be managed within ±2%. Automatic filling machines fill accurate amounts using volume-based or gravimetric methods, and offer fast production speeds and excellent reproducibility. An appropriate filling speed is 30 to 60 pieces per minute, at which production efficiency can be secured while maintaining filling accuracy.

[0186] It is desirable to maintain the filling temperature at 20 to 25 degrees Celsius. Within this temperature range, the viscosity of the mixture is maintained stably, allowing for accurate filling. If the temperature is below 20 degrees Celsius, the viscosity increases, making filling difficult and potentially leading to the incorporation of air bubbles; if the temperature exceeds 25 degrees Celsius, the viscosity decreases, increasing the error in the filling amount and potentially lowering the stability of the beta-cyclodextrin inclusion complex.

[0187] Sealing the container after filling is intended to prevent product oxidation and contamination and to suppress the volatilization of the fragrance. For pump containers, the pump head is assembled correctly and the cap is sealed, while for tube containers, the opening is sealed using ultrasonic or thermal welding methods. The integrity of the seal is verified through a leak test, and the container is placed upside down and left for 24 hours to check for any leakage.

[0188] It is desirable to store the filled product in a temperature range of 10 to 25 degrees Celsius. In this temperature range, the physical and chemical stability of the product is maximized, the beta-cyclodextrin inclusion complex is maintained stably, and the degradation of vitamin components is minimized. If the storage temperature is below 10 degrees Celsius, some surfactants may solidify or the formulation may separate, and if the storage temperature exceeds 25 degrees Celsius, the degradation of vitamin components is accelerated and the volatilization of fragrances increases.

[0189] It is advisable to determine the shelf life of the product through accelerated stability testing. Accelerated stability testing is a test that evaluates changes in quality by regularly measuring appearance, pH, viscosity, scent, vitamin content, etc., while storing the product for three months under conditions of 40 degrees Celsius and 75% relative humidity. If all quality indicators remain within the acceptable range during the accelerated stability test, the shelf life of the product can be set to 24 to 36 months from the date of manufacture.

[0190] Examples

[0191] The present invention will be explained in more detail below through examples and comparative examples. However, the following examples are merely illustrative to aid in understanding the present invention, and the scope of the present invention is not limited to these examples.

[0192] Example 1: Preparation of a hair loss shampoo with a basic composition

[0193] 1-1. Prepare purified water

[0194] 100 parts by weight of purified water were heated to 20 degrees Celsius. The pH was measured using a pH meter and confirmed to be 6.8, so it was used without further adjustment. The purified water was passed through an ion exchange column packed with cation exchange resin and anion exchange resin. The total concentration of iron and copper ions was measured using an atomic absorption spectrophotometer and confirmed to be 8 ppm, satisfying the target concentration of 10 ppm or less. The treated purified water was placed into a stainless steel manufacturing vessel.

[0195] 1-2. Brewer's Yeast Extract Mixture

[0196] Four parts by weight of brewer's yeast extract were weighed into a separate container and preheated to 30 degrees Celsius. The preheated brewer's yeast extract was slowly added to 100 parts by weight of purified water while being stirred for 15 minutes at a speed of 200 rpm using an impeller-type stirrer. After the first stirring, a second high-speed stirring was performed for 30 minutes at a speed of 800 rpm using a homomixer. After stirring was completed, the mixture was transferred to a container equipped with a cooling jacket and cooled to 22 degrees Celsius. Nitrogen gas was injected into the cooled mixture at a flow rate of 0.5 L / min for 15 minutes to lower the dissolved oxygen concentration to 2 ppm or less.

[0197] 1-3. Addition of surfactant

[0198] 14 parts by weight of sodium C14-16 olefin sulfonate were added to a mixture containing 100 parts by weight of purified water and 4 parts by weight of brewer's yeast extract, and the mixture was stirred at 300 rpm for 20 minutes at 35 degrees Celsius. 5 parts by weight of lauryl betaine were added to the stirred mixture, and the mixture was stirred at 250 rpm for 15 minutes at 30 degrees Celsius. 3 parts by weight of lauryl glucoside were added to the stirred mixture, and the mixture was stirred at 200 rpm for 10 minutes at 25 degrees Celsius. 2 parts by weight of lauryl hydroxysulfate were added to the stirred mixture, and the mixture was stirred at 200 rpm for 10 minutes at 25 degrees Celsius. The surface tension of the mixture containing all surfactants was measured at 25 degrees Celsius using a Dunouille ring type surface tension meter and was found to be 30.5 mN / m, satisfying the target range of 28 mN / m to 33 mN / m.

[0199] 1-4. Addition of flavor composition

[0200] 0.5 parts by weight of sandalwood essential oil and 2 parts by weight of beta-cyclodextrin were mixed to form a weight ratio of 1:4, and an inclusion complex was formed by stirring at 50°C at a speed of 400 rpm for 90 minutes. The inclusion complex was spray-dried using a centrifugal spray dryer under conditions of an inlet temperature of 140°C, an outlet temperature of 70°C, and a nozzle pressure of 3.5 atm to produce fragrance powder. Measurement using a laser diffraction particle size analyzer confirmed that the average particle diameter was 5 μm, satisfying the target range of 2 μm to 8 μm. The fragrance powder was dispersed in 2.5 parts by weight of dipropylene glycol at 24°C and stirred at a speed of 150 rpm for 45 minutes to prepare a fragrance dispersion. 0.008 parts by weight of alpha-isomethylionone, 0.008 parts by weight of linalool, and 0.004 parts by weight of coumarin were added to the fragrance dispersion and mixed. The mixed fragrance dispersion was slowly added to a mixture cooled to 17°C using a dropping funnel at a rate of 20 mL / min while stirring at low speed at 100 rpm for 40 minutes. The fragrance-infused mixture was left to stand for 18 hours in a constant temperature storage unit maintained at 14°C.

[0201] 1-5. Addition of hydrolyzed protein ingredients

[0202] To the mixture after maturation was complete, 2 parts by weight of hydrolyzed wheat protein, 2 parts by weight of hydrolyzed soybean protein, 1 part by weight of hydrolyzed silk, and 1 part by weight of hydrolyzed keratin were added to add a total of 6 parts by weight of hydrolyzed protein components. The mixture was uniformly mixed by stirring at a speed of 200 rpm for 15 minutes at 25 degrees Celsius.

[0203] 1-6. Addition of scalp care ingredients

[0204] 0.5 parts by weight of salicylic acid, 1 part by weight of niacinamide, and 0.5 parts by weight of dexpanthenol were added to the mixture to obtain a total of 2 parts by weight of a scalp care ingredient composition. The mixture was stirred at 200 rpm for 12 minutes at 23 degrees Celsius to ensure uniform dissolution and mixing.

[0205] 1-7. Homogenization

[0206] The mixture containing all added ingredients was homogenized at 22 degrees Celsius at a speed of 400 rpm for 40 minutes. During the homogenization process, dissolved air was removed by degassing using a vacuum degassing device at a vacuum level of -0.7 atm for 15 minutes. The viscosity of the homogenized mixture was measured using a Brookfield viscometer and found to be 3,000 cP, satisfying the target range of 1,000 cP to 5,000 cP.

[0207] 1-8. Filling

[0208] The homogenized mixture was filled into pump containers sterilized with high-temperature steam in 300 mL portions using an automatic filling machine. The filling temperature was maintained at 22 degrees Celsius, and the accuracy of the filling volume was managed within ±1.5%. After filling, the pump head was assembled and the cap was sealed. The finished product was stored in a temperature range of 15 to 20 degrees Celsius.

[0209] Example 2: High-content composition of brewer's yeast extract

[0210] It was prepared in the same manner as in Example 1, except that the content of brewer's yeast extract was increased to 7 parts by weight. 7 parts by weight of brewer's yeast extract were preheated to 31 degrees Celsius and first stirred for 18 minutes at a speed of 220 rpm using an impeller-type stirrer, followed by second high-speed stirring for 35 minutes at a speed of 850 rpm using a homomixer. The remaining processes and ingredient content were maintained identically to Example 1.

[0211] Example 3: Change in surfactant composition

[0212] It was prepared in the same manner as in Example 1, except that the composition of the surfactant was changed as follows. 16 parts by weight of sodium C14-16 olefin sulfonate, 7 parts by weight of lauryl betaine, 4 parts by weight of lauryl glucoside, and 3 parts by weight of lauryl hydroxysulfate were added sequentially. The surface tension was measured and confirmed to be 29.5 mN / m. The remaining process and component content were maintained identically to Example 1.

[0213] Example 4: High-Content Sandalwood Essential Oil Composition

[0214] It was prepared in the same manner as in Example 1, but with 0.7 parts by weight of sandalwood essential oil and 2.8 parts by weight of beta-cyclodextrin mixed, while maintaining a weight ratio of 1 to 4, and increasing the content. The conditions for forming the inclusion complex were stirred at 52 degrees Celsius at a speed of 420 rpm for 100 minutes. The remaining processes and component contents were maintained as in Example 1.

[0215] Example 5: High-content hydrolyzed protein composition

[0216] It was prepared in the same manner as in Example 1, but with an increased content of hydrolyzed protein components. A total of 10 parts by weight of hydrolyzed protein components were added by adding 3 parts by weight of hydrolyzed wheat protein, 3 parts by weight of hydrolyzed soybean protein, 2 parts by weight of hydrolyzed silk, and 2 parts by weight of hydrolyzed keratin. The remaining processes and component contents were maintained in the same manner as in Example 1.

[0217] Example 6: Minimum content composition

[0218] It was prepared in the same manner as in Example 1, except that the content of each major component was set to the lower limit of the range. 1 part by weight of brewer's yeast extract, 10 parts by weight of sodium C14-16 olefin sulfonate, 3 parts by weight of lauryl betaine, 1.5 parts by weight of lauryl glucoside, 0.5 parts by weight of lauryl hydroxysulfatee, 0.2 parts by weight of sandalwood essential oil, 0.8 parts by weight of beta-cyclodextrin, 1 part by weight of hydrolyzed protein component, and 0.5 parts by weight of scalp care component were used. Each process condition was maintained identically to that of Example 1.

[0219] Example 7: Maximum content composition

[0220] It was prepared in the same manner as in Example 1, but the content of each major component was set to the upper limit of the range. 8 parts by weight of brewer's yeast extract, 18 parts by weight of sodium C14-16 olefin sulfonate, 8 parts by weight of lauryl betaine, 5 parts by weight of lauryl glucoside, 4 parts by weight of lauryl hydroxysulfatee, 0.8 parts by weight of sandalwood essential oil, 3 parts by weight of beta-cyclodextrin, 10 parts by weight of hydrolyzed protein component, and 5 parts by weight of scalp care component were used. Each process condition was maintained identically to that in Example 1, and 0.8 parts by weight of sodium chloride were added to adjust the surface tension to 31.5 mN / m.

[0221] Comparative Example 1: Composition without brewer's yeast extract

[0222] It was prepared in the same manner as in Example 1, except that brewer's yeast extract was not added. After preparing 100 parts by weight of purified water, the process proceeded to the step of adding a surfactant directly. 14 parts by weight of sodium C14-16 olefin sulfonate, 5 parts by weight of lauryl betaine, 3 parts by weight of lauryl glucoside, and 2 parts by weight of lauryl hydroxysulfatee were added sequentially. The content and process of the fragrance composition, hydrolyzed protein component, and scalp care component were maintained identically to Example 1.

[0223] Comparative Example 2: Composition without beta-cyclodextrin

[0224] It was prepared in the same manner as in Example 1, except that sandalwood essential oil was added directly without microencapsulating it with beta-cyclodextrin. A fragrance solution was prepared by dissolving 0.5 parts by weight of sandalwood essential oil in 2.5 parts by weight of dipropylene glycol and adding 0.008 parts by weight of alpha-isomethylionone, 0.008 parts by weight of linalool, and 0.004 parts by weight of coumarin. This fragrance solution was added to a mixture at 25 degrees Celsius and stirred at a speed of 200 rpm for 20 minutes. The remaining processes and component contents were maintained identically to those in Example 1.

[0225] Comparative Example 3: Composition using sulfate-based surfactants

[0226] It was prepared in the same manner as in Example 1, except that 14 parts by weight of sodium laureth sulfate was used instead of sodium C14-16 olefin sulfonate. After dissolving 14 parts by weight of sodium laureth sulfate by stirring at 300 rpm for 20 minutes at 35 degrees Celsius, 5 parts by weight of lauryl betaine, 3 parts by weight of lauryl glucoside, and 2 parts by weight of lauryl hydroxysulfatee were added sequentially. The remaining process and component content were maintained identically to Example 1.

[0227] Comparative Example 4: Composition with excessive beer yeast extract content

[0228] It was prepared in the same manner as in Example 1, except that the content of brewer's yeast extract was increased to 12 parts by weight. 12 parts by weight of brewer's yeast extract were preheated to 32 degrees Celsius and first stirred for 20 minutes at a speed of 230 rpm using an impeller-type stirrer, followed by second high-speed stirring for 40 minutes at a speed of 900 rpm using a homomixer. The remaining processes and ingredient content were maintained identically to Example 1.

[0229] Comparative Example 5: Composition with excessive sandalwood essential oil content

[0230] It was prepared in the same manner as in Example 1, except that 1.2 parts by weight of sandalwood essential oil and 4.8 parts by weight of beta-cyclodextrin were mixed to maintain a weight ratio of 1 to 4 while increasing the content beyond the range. The conditions for forming the inclusion complex were stirred at 50 degrees Celsius at a speed of 400 rpm for 90 minutes. The remaining processes and component contents were maintained identically to Example 1.

[0231] Comparative Example 6: Composition without purified water pretreatment

[0232] It was prepared in the same manner as in Example 1, except that ion exchange treatment of the purified water was not performed. Ordinary purified water was heated to 20 degrees Celsius, and after only pH adjustment, it was added to the preparation container. The total concentration of iron and copper ions was not measured and was estimated to be approximately 15 ppm. The remaining processes and component contents were maintained identically to those in Example 1.

[0233] Comparative Example 7: Composition without nitrogen gas deoxygenation process

[0234] It was prepared in the same manner as in Example 1, except that the deoxygenation process using nitrogen gas was not performed after mixing the brewer's yeast extract. After mixing and cooling the brewer's yeast extract, the process proceeded immediately to the step of adding a surfactant. The dissolved oxygen concentration was not measured and was estimated to be approximately 8 ppm. The remaining processes and ingredient content were maintained identically to Example 1.

[0235] Comparative Example 8: High-temperature input composition of fragrance dispersion

[0236] It was prepared in the same manner as in Example 1, but the fragrance dispersion was added to a mixture at 30 degrees Celsius. The mixture was not cooled to 16 to 19 degrees Celsius, but was maintained at 30 degrees Celsius, which is the temperature after mixing the surfactant, and the fragrance dispersion was added while stirring at a speed of 200 rpm for 30 minutes. The remaining processes and ingredient content were maintained in the same way as in Example 1.

[0237] Comparative Example 9: Composition without homogenization step

[0238] It was prepared in the same manner as in Example 1, but the final homogenization step was not performed after the addition of all ingredients. The filling step was performed immediately after the addition of scalp care ingredients and the completion of stirring. Vacuum degassing was not performed. The remaining processes and ingredient content were maintained identically to Example 1.

[0239] Summary of Compositions of Examples and Comparative Examples

[0240] Table 1 below shows the compositions of Examples 1 to 7 and Comparative Examples 1 to 9.

[0241] Composition of Examples and Comparative Examples ingredient Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Purified water (parts by weight) 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 100 Brewer's yeast extract 4 7 4 4 4 1 8 - 4 4 12 4 4 4 4 4 Sodium C14-16 olefin sulfonate 14 14 16 14 14 10 18 14 14 - 14 14 14 14 14 14 Sodium laureth sulfate - - - - - - - - - 14 - - - - - - Lauryl betaine 5 5 7 5 5 3 8 5 5 5 5 5 5 5 5 5 Lauryl glucoside 3 3 4 3 3 1.5 5 3 3 3 3 3 3 3 3 3 Lauryl hydroxysultaine 2 2 3 2 2 0.5 4 2 2 2 2 2 2 2 2 2 Sandalwood essential oil 0.5 0.5 0.5 0.7 0.5 0.2 0.8 0.5 0.5 0.5 0.5 1.2 0.5 0.5 0.5 0.5 beta-cyclodextrin 2 2 2 2.8 2 0.8 3 2 - 2 2 4.8 2 2 2 2 hydrolyzed wheat protein 2 2 2 2 3 0.5 3 2 2 2 2 2 2 2 2 2 Hydrolyzed soy protein 2 2 2 2 3 0.3 3 2 2 2 2 2 2 2 2 2 hydrolyzed silk 1 1 1 1 2 0.1 2 1 1 1 1 1 1 1 1 1 hydrolyzed keratin 1 1 1 1 2 0.1 2 1 1 1 1 1 1 1 1 1 salicylic acid 0.5 0.5 0.5 0.5 0.5 0.2 0.8 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Niacinamide 1 1 1 1 1 0.2 2 1 1 1 1 1 1 1 1 1 Dexpanthenol 0.5 0.5 0.5 0.5 0.5 0.1 0.8 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Dipropylene glycol 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 2.5 Alpha-isomethylionone 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 Rinalul 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 0.008 Kumarin 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 0.004 Sodium chloride - - - - - - 0.8 - - - - - - - - -

[0242] Table 2 below shows the main process conditions of Examples 1 to 7 and Comparative Examples 1 to 9.

[0243] Key process conditions of the examples and comparative examples Process conditions Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Purified water temperature (°C) 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 20 Ion exchange treatment O O O O O O O O O O O O X O O O Iron / Copper Ion Concentration (ppm) 8 8 8 8 8 8 8 8 8 8 8 8 ~15 8 8 8 Brewer's yeast preheating temperature (°C) 30 31 30 30 30 30 30 - 30 30 32 30 30 30 30 30 Primary stirring speed (rpm) 200 220 200 200 200 200 200 - 200 200 230 200 200 200 200 200 Secondary stirring speed (rpm) 800 850 800 800 800 800 800 - 800 800 900 800 800 800 800 800 nitrogen gas injection O O O O O O O O O O O O O X O O Dissolved oxygen concentration (ppm) <2 <2 <2 <2 <2 <2 <2 <2 <2 <2 <2 <2 <2 ~8 <2 <2 Surface tension (mN / m) 30.5 30.5 29.5 30.5 30.5 30.5 31.5 30.5 30.5 30.5 30.5 30.5 30.5 30.5 30.5 30.5 Inclusion complex formation temperature (°C) 50 50 50 52 50 50 50 50 - 50 50 50 50 50 50 50 Spray drying inlet temperature (°C) 140 140 140 140 140 140 140 140 - 140 140 140 140 140 140 140 Average particle diameter (μm) 5 5 5 5 5 5 5 5 - 5 5 5 5 5 5 5 Flavoring input temperature (°C) 17 17 17 17 17 17 17 17 25 17 17 17 17 17 30 17 Aging temperature (°C) 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 14 Aging time (hours) 18 18 18 18 18 18 18 18 18 18 18 18 18 18 18 18 Homogenization performed O O O O O O O O O O O O O O O X Vacuum degassing performed O O O O O O O O O O O O O O O X Final viscosity (cP) 3,000 3,500 3,200 3,000 3,800 2,500 4,200 2,800 3,000 3,000 4,500 3,000 3,000 3,000 3,000 2,600

[0244] Analysis of Examples and Comparative Examples

[0245] Effect of brewer's yeast extract content

[0246] Example 1 contains 4 parts by weight of brewer's yeast extract, Example 2 contains 7 parts by weight, Example 6 contains 1 part by weight, and Example 7 contains 8 parts by weight. Comparative Example 1 contains no brewer's yeast extract at all, while Comparative Example 4 contains 12 parts by weight, exceeding the range. Brewer's yeast extract is rich in B vitamins, amino acids, and minerals, serving to nourish the scalp. Examples 1 to 2 and Examples 6 to 7 all fall within the range of 1 to 8 parts by weight, providing a balance between scalp nourishment and formulation stability. Comparative Example 1 lacked the scalp nourishment function due to the absence of brewer's yeast extract, while Comparative Example 4 contained an excessive 12 parts by weight, resulting in an excessive increase in formulation viscosity to 4,500 cP and a strong fermentation odor characteristic of yeast.

[0247] Influence of surfactant composition

[0248] Example 1 contains 14 parts by weight of sodium C14-16 olefin sulfonate, Example 3 contains 16 parts by weight, Example 6 contains 10 parts by weight, and Example 7 contains 18 parts by weight. Comparative Example 3 contains 14 parts by weight of sodium laureth sulfate instead of sodium C14-16 olefin sulfonate. Sodium C14-16 olefin sulfonate is an anionic surfactant that does not contain sulfates, and it significantly reduces scalp irritation compared to sulfate-based surfactants. Examples 1 and 3 use sodium C14-16 olefin sulfonate to provide effective cleansing power while minimizing scalp irritation. Comparative Example 3 uses sodium laureth sulfate to exhibit strong cleansing power, but it is highly likely to cause scalp dryness and irritation by excessively removing the scalp's natural lipid membrane.

[0249] The combination of lauryl betaine, lauryl glucoside, and lauryl hydroxysultaine alleviates irritation from anionic surfactants, improves foam stability, and provides pH buffering ability. Example 3 increased the amount of lauryl betaine to 7 parts by weight to enhance the irritation-alleviating effect.

[0250] Effects of Sandalwood Essential Oil and Beta-Cyclodextrin

[0251] Example 1 involved mixing 0.5 parts by weight of sandalwood essential oil and 2 parts by weight of beta-cyclodextrin in a weight ratio of 1 to 4 and microencapsulating the mixture. Example 4 increased the content to 0.7 parts by weight of sandalwood essential oil and 2.8 parts by weight of beta-cyclodextrin. Example 6 decreased the content to 0.2 parts by weight of sandalwood essential oil and 0.8 parts by weight of beta-cyclodextrin, and Example 7 increased the content to 0.8 parts by weight of sandalwood essential oil and 3 parts by weight of beta-cyclodextrin. Comparative Example 2 directly added 0.5 parts by weight of sandalwood essential oil without using beta-cyclodextrin, and Comparative Example 5 contained 1.2 parts by weight of sandalwood essential oil and 4.8 parts by weight of beta-cyclodextrin, exceeding the range.

[0252] Microencapsulation using beta-cyclodextrin inhibits the volatilization of sandalwood essential oil and allows it to be selectively released upon contact with the scalp during shampoo use. Examples 1, 4, 6, and 7 all utilized beta-cyclodextrin to ensure the stability and persistence of the fragrance. Comparative Example 2 did not use beta-cyclodextrin, resulting in the sandalwood essential oil volatilizing during the manufacturing process and product storage, which caused the scent to be weak during actual use. Comparative Example 5 contained an excessive amount of sandalwood essential oil (1.2 parts by weight), resulting in an excessively strong scent, and the excessive use of beta-cyclodextrin (4.8 parts by weight) caused stickiness in the product.

[0253] Effects of hydrolyzed protein components

[0254] Example 1 contains a total of 6 parts by weight of hydrolyzed protein components, Example 5 contains a total of 10 parts by weight, Example 6 contains a total of 1 part by weight, and Example 7 contains a total of 10 parts by weight. The hydrolyzed protein components are adsorbed onto the hair to repair damaged areas and improve the elasticity and strength of the hair. Examples 1 and 5 provided hair improvement effects by containing hydrolyzed protein within an appropriate range. Example 6 provided a basic hair protection effect by using a minimum content of 1 part by weight, while Example 7 showed an excellent hair improvement effect by using a maximum content of 10 parts by weight, but the viscosity increased to 4,200 cP.

[0255] Effects of purified water pretreatment

[0256] Examples 1 to 7 all pretreated purified water using an ion exchange resin to reduce the total concentration of iron and copper ions to 10 ppm or less. Comparative Example 6 did not undergo ion exchange treatment of the purified water, so the total concentration of iron and copper ions was estimated to be approximately 15 ppm. Metal ions act as catalysts that oxidize the vitamin components of brewer's yeast extract and sandalwood essential oil. Examples 1 to 7 ensured the stability of the active ingredients by reducing the metal ion concentration to 10 ppm or less. Comparative Example 6 has a high metal ion concentration, so it is expected that the decomposition of vitamin components and the oxidation of flavorings will be accelerated during long-term storage.

[0257] Effects of the nitrogen gas deoxygenation process

[0258] Examples 1 to 7 and Comparative Examples 1 to 6 and 8 to 9 all lowered the dissolved oxygen concentration to 2 ppm or less by injecting nitrogen gas. Comparative Example 7 did not perform a deoxygenation process using nitrogen gas, so the dissolved oxygen concentration was estimated to be approximately 8 ppm. Dissolved oxygen oxidizes the B vitamins in brewer's yeast extract. Examples 1 to 7 ensured the stability of the vitamin components by lowering the dissolved oxygen concentration to 2 ppm or less. Since Comparative Example 7 has a high dissolved oxygen concentration, it is expected that the decomposition of vitamins B1, B2, B6, etc. will be accelerated during long-term storage.

[0259] Effect of flavor input temperature

[0260] Examples 1 to 7, Comparative Examples 1 to 7, and Comparative Example 9 involved adding a fragrance dispersion to a mixture cooled to 16 to 19 degrees Celsius. Comparative Example 8 involved adding a fragrance dispersion to a mixture at 30 degrees Celsius. Beta-cyclodextrin inclusion complexes begin to decompose slowly at temperatures above 30 degrees Celsius. Examples 1 to 7 prevented the premature decomposition of the inclusion complex by cooling the mixture to 16 to 19 degrees Celsius. In Comparative Example 8, the temperature of the mixture was high at 30 degrees Celsius, causing a portion of the inclusion complex to decompose upon addition of the fragrance, resulting in the premature release and volatilization of sandalwood essential oil.

[0261] Effects of Homogenization and Vacuum Degassing

[0262] Examples 1 to 7 and Comparative Examples 1 to 8 all underwent a final homogenization step and vacuum degassing. Comparative Example 9 did not undergo homogenization or vacuum degassing. Homogenization uniformly mixes all components and removes particles, aggregates, and bubbles to stabilize product quality. Vacuum degassing removes dissolved air to prevent oxidation and improve product transparency. Examples 1 to 7 achieved a uniform formulation and stable quality by performing homogenization and vacuum degassing. Comparative Example 9 did not perform homogenization or vacuum degassing, resulting in residual concentration variations between components and an increased risk of oxidation due to dissolved air.

[0263] Experimental Example

[0264] To evaluate the performance of the shampoos prepared as embodiments and comparative examples of the present invention, the following experiments were performed.

[0265] Experimental Example 1: Formulation Stability Evaluation

[0266] The shampoos of Examples 1 to 7 and Comparative Examples 1 to 9 were filled into clear glass bottles and stored in constant temperature storage units at 5°C, 25°C, and 40°C for 3 months, respectively, while visually observing their appearance, color, scent, precipitation, and separation. In addition, the viscosity immediately after preparation and after 3 months of storage was measured using a Brookfield viscometer to calculate the rate of change in viscosity. The rate of change in viscosity was calculated using the following formula.

[0267] Viscosity change rate (%) = |(Viscosity after 3 months - Initial viscosity) / Initial viscosity| × 100

[0268] Table 3 below shows the results of the formulation stability evaluation of Examples 1 to 7 and Comparative Examples 1 to 9.

[0269] Formulation stability evaluation results Sample 5 degrees Celsius exterior 25 degrees Celsius exterior 40 degrees Celsius exterior Viscosity change rate (%, 25°C) Viscosity change rate (%, 40°C) Example 1 Good Good Good 3.2 8.5 Example 2 Good Good Good 4.1 9.8 Example 3 Good Good Good 3.5 8.9 Example 4 Good Good Good 3.8 9.2 Example 5 Good Good Good 5.2 11.5 Example 6 Good Good Good 4.5 10.2 Example 7 Good Good Good 6.8 13.8 Comparative Example 1 Good Good Good 3.0 8.2 Comparative Example 2 Good Good Scent weakening 3.5 9.5 Comparative Example 3 Good Good Good 3.3 8.7 Comparative Example 4 Excessive viscosity Excessive viscosity Precipitation 12.5 25.3 Comparative Example 5 Good stickiness Increased stickiness 5.8 14.2 Comparative Example 6 Good Discoloration begins browning phenomenon 4.2 11.8 Comparative Example 7 Good Good Discoloration begins 4.8 12.5 Comparative Example 8 Good Scent weakening Significantly weakened scent 4.0 10.8 Comparative Example 9 Non-uniform minor separation Increased separation 8.5 18.5

[0270] Examples 1 to 7 maintained a good appearance under all temperature conditions, and excellent formulation stability was confirmed by exhibiting low viscosity change rates of 3.2% to 6.8% at 25°C and 8.5% to 13.8% at 40°C. Comparative Example 4 contained an excessive amount of brewer's yeast extract (12 parts by weight), resulting in excessively high viscosity and precipitation at 40°C, with a very high viscosity change rate of 25.3%. Comparative Example 6 did not undergo ion exchange treatment of purified water, causing browning at 40°C due to oxidation by metal ions. Comparative Example 8 had a high flavor addition temperature, causing the inclusion complex to decompose prematurely, resulting in a significant weakening of the flavor at 40°C. Comparative Example 9 did not undergo homogenization, resulting in a non-uniform formulation and increased separation at 40°C.

[0271] Experimental Example 2: Evaluation of Vitamin B1 Stability

[0272] The shampoos of Examples 1, 2, 6, and 7 and Comparative Examples 1, 6, and 7 were stored in a constant temperature storage tank at 25°C and 40°C for 6 months, respectively, and the vitamin B1 content was measured by HPLC immediately after preparation, 1 month after, 3 months after, and 6 months after. The vitamin B1 retention rate was calculated by setting the vitamin B1 content immediately after preparation as 100%.

[0273] Table 4 below shows the results of the vitamin B1 stability evaluation of Examples 1, 2, 6, and 7 and Comparative Examples 1, 6, and 7.

[0274] Vitamin B1 Stability Evaluation Results (Vitamin B1 Residue, %) Sample Initial (25 degrees) 1 month (25 degrees) 3 months (25 degrees) 6 months (25 degrees) Initial (40 degrees) 1 month (40 degrees) 3 months (40 degrees) 6 months (40 degrees) Example 1 100 97.5 92.8 87.2 100 94.2 85.8 78.5 Example 2 100 97.8 93.2 88.5 100 94.5 86.5 80.2 Example 6 100 96.8 91.5 85.8 100 93.5 84.2 76.8 Example 7 100 98.2 93.8 89.2 100 95.2 87.5 81.8 Comparative Example 1 - - - - - - - - Comparative Example 6 100 92.5 82.8 68.5 100 85.2 68.5 52.8 Comparative Example 7 100 93.8 84.5 71.2 100 87.5 71.8 58.5

[0275] Comparative Example 1 does not contain brewer's yeast extract, so vitamin B1 is absent. Examples 1, 2, 6, and 7 exhibited excellent stability by performing ion exchange treatment of purified water and a deoxygenation process using nitrogen gas, with a vitamin B1 retention rate of 85.8% to 89.2% after 6 months at 25°C and 76.8% to 81.8% after 6 months at 40°C. Comparative Example 6 did not undergo ion exchange treatment of purified water, and due to oxidation by metal ions, the vitamin B1 retention rate was significantly low at 68.5% after 6 months at 25°C and 52.8% after 6 months at 40°C. Comparative Example 7 did not perform a deoxygenation process using nitrogen gas, so the vitamin B1 retention rate was low due to oxidation by dissolved oxygen, with 71.2% after 6 months at 25°C and 58.5% after 6 months at 40°C.

[0276] Experimental Example 3: Evaluation of Fragrance Durability

[0277] 1 g of shampoo from Examples 1, 4, 6, 7 and Comparative Examples 2, 5, and 8 was placed in open Petri dishes in constant temperature storage tanks at 25°C and 40°C, and stored for 7 days each. The content of alpha-santarol and beta-santarol, which are the main components of sandalwood essential oil, was measured by GC-MS immediately after preparation, 1 day after preparation, 3 days after preparation, and 7 days after preparation. The santarol retention rate was calculated by setting the santarol content immediately after preparation to 100%.

[0278] Table 5 below shows the results of the fragrance persistence evaluation of Examples 1, 4, 6, 7 and Comparative Examples 2, 5, and 8.

[0279] Fragrance persistence evaluation results (Santalol retention rate, %) Sample Initial (25 degrees) 1 day (25 degrees) 3 days (25 degrees) 7 days (25 degrees) Initial (40 degrees) 1 day (40 degrees) 3 days (40 degrees) 7 days (40 degrees) Example 1 100 95.8 88.5 78.2 100 92.5 82.8 68.5 Example 4 100 96.2 89.2 79.8 100 93.2 84.2 71.2 Example 6 100 94.5 86.8 75.5 100 90.8 80.5 65.2 Example 7 100 96.8 90.5 81.5 100 94.5 86.5 74.8 Comparative Example 2 100 78.5 58.2 35.8 100 68.5 42.5 22.8 Comparative Example 5 100 96.5 89.8 80.5 100 93.8 85.5 72.5 Comparative Example 8 100 88.5 72.8 55.2 100 82.5 65.8 45.5

[0280] Examples 1, 4, 6, and 7 demonstrated excellent fragrance persistence by performing microencapsulation and low-temperature infusion processes using beta-cyclodextrin, with a residual oxalol of 75.5% to 81.5% after 7 days at 25°C and a residual oxalol of 65.2% to 74.8% after 7 days at 40°C. Comparative Example 2 did not use beta-cyclodextrin and directly added sandalwood essential oil, resulting in significantly lower residual oxalol of 35.8% after 7 days at 25°C and 22.8% after 7 days at 40°C, indicating severe volatilization. In Comparative Example 8, the fragrance input temperature was high at 30 degrees Celsius, causing some of the inclusion complex to decompose prematurely, resulting in a low residual rate of 55.2% after 7 days at 25 degrees Celsius and 45.5% after 7 days at 40 degrees Celsius. Comparative Example 5 contained an excessive amount of sandalwood essential oil (1.2 parts by weight) and also contained an excessive amount of beta-cyclodextrin (4.8 parts by weight), so while the encapsulation effect was maintained, stickiness occurred in the product.

[0281] Experimental Example 4: Evaluation of Cleaning Power

[0282] The cleaning power of the shampoos in Examples 1, 3, 6, and 7 and Comparative Examples 1 and 3 was evaluated. After washing a glass substrate coated with artificial sebum with a shampoo solution, the amount of residual sebum was measured to calculate the sebum removal rate. The sebum removal rate was calculated using the following formula.

[0283] Sebum removal rate (%) = (Initial sebum amount - Residual sebum amount) / Initial sebum amount × 100

[0284] Table 6 below shows the cleaning power evaluation results of Examples 1, 3, 6, and 7 and Comparative Examples 1 and 3.

[0285] Cleaning power evaluation results Sample Sebum removal rate (%) Example 1 85.2 Example 3 88.5 Example 6 78.5 Example 7 92.8 Comparative Example 1 85.5 Comparative Example 3 95.2

[0286] Examples 1, 3, 6, and 7 used sodium C14-16 olefin sulfonate and demonstrated excellent cleansing power with sebum removal rates ranging from 78.5% to 92.8%. Examples 3 and 7 had higher surfactant content, resulting in even better sebum removal rates of 88.5% and 92.8%, respectively. Example 6 had a lower sebum removal rate of 78.5% due to a low surfactant content of 15 parts by weight, which is within the minimum range, but it still provided sufficient cleansing power. Comparative Example 1 did not contain brewer's yeast extract, but its surfactant composition was identical to that of Example 1, resulting in a similar sebum removal rate of 85.5%. Comparative Example 3 used sodium laureth sulfate and achieved the highest sebum removal rate of 95.2%, but there is a risk of removing even the scalp's natural lipid barrier due to excessive cleansing power.

[0287] Experimental Example 5: Scalp Irritation Evaluation

[0288] A human skin patch test was performed to evaluate scalp irritation of the shampoos of Examples 1, 3, 6, 7 and Comparative Example 3. The irritation index was evaluated by applying the shampoo solution to the skin and observing erythema and edema after 24 hours. The irritation index was evaluated on a scale of 0 (no irritation) to 4 (severe irritation).

[0289] Table 7 below shows the results of the scalp irritation evaluation for Examples 1, 3, 6, 7 and Comparative Example 3.

[0290] Scalp irritation evaluation results Sample Stimulation Index (Average) verdict Example 1 0.3 Non-irritating Example 3 0.5 Non-irritating Example 6 0.2 Non-irritating Example 7 0.8 mild irritation Comparative Example 3 2.5 Moderate stimulation

[0291] Examples 1, 3, and 6 were judged to be non-irritating with an irritation index of 0.2 to 0.5. Example 7 was judged to be mildly irritating with an irritation index of 0.8 because the surfactant content was high at the maximum range of 35 parts by weight, but it was still at an acceptable level. Comparative Example 3 was judged to be moderately irritating with an irritation index of 2.5 using sodium laureth sulfate, and was evaluated as unsuitable for users with sensitive scalps.

[0292] Experimental Example 6: Evaluation of Hair Improvement Effect

[0293] After using the shampoos of Examples 1, 5, 6, and 7 for 4 weeks, the tensile strength, elongation, and gloss of the hair were measured to evaluate the hair improvement effect. A shampoo not containing hydrolyzed protein was used as a control.

[0294] Table 8 below shows the results of the hair improvement effect evaluation of Examples 1, 5, 6, and 7.

[0295] Hair improvement effect evaluation results Sample Tensile strength increase rate (%) Growth rate (%) Gloss Increase Rate (%) control group 0 0 0 Example 1 12.5 8.5 15.2 Example 5 18.8 12.8 22.5 Example 6 5.8 3.2 8.5 Example 7 19.5 13.5 23.8

[0296] Example 1 contained 6 parts by weight of hydrolyzed protein and showed good hair improvement effects with a tensile strength increase rate of 12.5%, an elongation increase rate of 8.5%, and a gloss increase rate of 15.2%. Examples 5 and 7 contained 10 parts by weight of hydrolyzed protein and showed excellent hair improvement effects with a tensile strength increase rate of 18.8% and 19.5%, an elongation increase rate of 12.8% and 13.5%, and a gloss increase rate of 22.5% and 23.8%, respectively. Example 6 contained 1 part by weight of hydrolyzed protein and showed a slight hair improvement effect with a tensile strength increase rate of 5.8%, an elongation increase rate of 3.2%, and a gloss increase rate of 8.5%.

[0297] Experimental Example 7: Evaluation of Scalp Care Effect

[0298] After using the shampoos of Example 1 and Comparative Example 1 for 4 weeks, the scalp keratin volume, scalp moisture content, and scalp erythema were measured to evaluate the scalp care effect.

[0299] Table 9 below shows the results of the scalp care effect evaluation of Example 1 and Comparative Example 1.

[0300] Scalp care effectiveness evaluation results Sample Scalp exfoliation reduction rate (%) Scalp moisture content increase rate (%) Scalp redness reduction rate (%) Comparative Example 1 8.5 5.2 12.5 Example 1 25.8 18.5 32.8

[0301] Example 1 contained salicylic acid, niacinamide, and dexpanthenol and showed excellent scalp care effects with a 25.8% reduction in scalp keratin, an 18.5% increase in scalp moisture content, and a 32.8% reduction in scalp erythema. Comparative Example 1 contained scalp care ingredients but did not contain brewer's yeast extract, showing mild scalp care effects with an 8.5% reduction in scalp keratin, a 5.2% increase in scalp moisture content, and a 12.5% ​​reduction in scalp erythema. This suggests that brewer's yeast extract exhibits a synergistic effect with scalp care ingredients, contributing to the improvement of the scalp environment.

[0302] Comprehensive analysis of experimental examples

[0303] When the results of Experimental Examples 1 to 7 are combined, Examples 1 to 7 of the present invention contain 1 to 8 parts by weight of brewer's yeast extract, 15 to 35 parts by weight of a surfactant composition not containing sulfates, 0.2 to 1.5 parts by weight of a fragrance composition containing sandalwood essential oil microencapsulated with beta-cyclodextrin, 1 to 10 parts by weight of a hydrolyzed protein component, and 0.5 to 5 parts by weight of a scalp care component composition, and by performing ion exchange treatment of purified water, a deoxygenation process using nitrogen gas, low-temperature fragrance addition, and homogenization processes, excellent formulation stability, vitamin B1 stability, fragrance persistence, cleansing power, low scalp irritation, hair improvement effect, and scalp care effect were achieved.

[0304] Comparative Example 1 did not contain brewer's yeast extract, resulting in a lack of scalp nourishment function and significantly reduced scalp care effects. Comparative Example 2 did not use beta-cyclodextrin, resulting in significantly low fragrance persistence. Comparative Example 3 used a sulfate-based surfactant, which provided excellent cleansing power but caused moderately high scalp irritation. Comparative Example 4 contained an excessive amount of brewer's yeast extract, leading to reduced formulation stability. Comparative Example 5 contained an excessive amount of sandalwood essential oil, causing stickiness. Comparative Example 6 did not perform ion exchange treatment on purified water, resulting in significantly reduced vitamin B1 stability and discoloration. Comparative Example 7 did not perform a deoxygenation process using nitrogen gas, resulting in reduced vitamin B1 stability. Comparative Example 8 had a high fragrance input temperature, leading to reduced fragrance persistence. Comparative Example 9 did not perform homogenization, resulting in reduced formulation stability.

[0305] The experimental results above clearly demonstrate that the composition and manufacturing method of the present invention significantly improve the performance and quality of the hair loss shampoo.

[0306] Results and Discussion

[0307] As a result of comprehensively evaluating the performance of the hair loss shampoos prepared through Examples 1 to 7 and Comparative Examples 1 to 9 of the present invention, it was confirmed that the composition and manufacturing method of the present invention significantly improve the quality, stability, and efficacy of the hair loss shampoos. Below, the results of each experimental example will be examined in detail, and the technical significance of the present invention will be explained.

[0308] 1. Consideration of Formulation Stability

[0309] In the formulation stability evaluation of Experimental Example 1, Examples 1 to 7 maintained a good appearance under all temperature conditions, and the viscosity change rate was low, ranging from 3.2% to 6.8% at 25°C and from 8.5% to 13.8% at 40°C. This indicates that the composition and manufacturing method of the present invention can maintain a stable formulation even during long-term storage. In particular, Example 1 showed the lowest viscosity change rate at 3.2% at 25°C, which is attributed to the combination of 4 parts by weight of brewer's yeast extract, 24 parts by weight of surfactant composition, and 6 parts by weight of hydrolyzed protein stably forming a three-dimensional network structure of the formulation, thereby minimizing viscosity changes.

[0310] In Example 2, the amount of brewer's yeast extract was increased to 7 parts by weight, but the viscosity change rate was 4.1% at 25°C and 9.8% at 40°C, maintaining excellent stability. This suggests that within the range where the content of brewer's yeast extract is 8 parts by weight or less, formulation stability is ensured by finely dispersing the brewer's yeast extract in purified water and inhibiting oxidation through a two-stage stirring method and a deoxygenation process using nitrogen gas.

[0311] Example 7 used the maximum content of each component, and the viscosity change rate was 6.8% at 25°C and 13.8% at 40°C, which was slightly higher than other examples but still at an acceptable level. This demonstrates that formulation stability can be maintained even with a high-content composition of 8 parts by weight of brewer's yeast extract, 35 parts by weight of surfactant composition, and 10 parts by weight of hydrolyzed protein by applying the manufacturing method of the present invention. However, since the viscosity increased to 4,200 cP, dispensing performance may be slightly reduced during use; therefore, considering the user experience, the compositions of Examples 1 to 5 are considered more preferable.

[0312] Comparative Example 4 showed that when 12 parts by weight of brewer's yeast extract was used, exceeding the scope of the present invention, the viscosity was excessively high at 5 degrees Celsius, precipitation occurred at 40 degrees Celsius, and the viscosity change rate was very high at 25.3%. This clearly demonstrates that if the content of brewer's yeast extract exceeds 8 parts by weight, the protein and polysaccharide components become supersaturated, causing aggregation and precipitation to occur with temperature changes, and the stability of the formulation rapidly deteriorates. Therefore, the upper limit of 8 parts by weight for brewer's yeast extract has technical significance as a critical limit value for maintaining formulation stability.

[0313] Comparative Example 6 did not perform ion exchange treatment on the purified water, so the total concentration of iron and copper ions was estimated to be approximately 15 ppm, and browning occurred at 40 degrees Celsius. This is believed to be because iron and copper ions generated hydroxyl radicals through the Pantone reaction, and these radicals oxidized the vitamin components of the brewer's yeast extract and sandalwood essential oil to form brown oxidation products. Examples 1 to 7 effectively suppressed this oxidation reaction by lowering the metal ion concentration to 10 ppm or less, and no discoloration occurred even at 40 degrees Celsius. Therefore, a metal ion concentration of 10 ppm or less holds significant importance as a critical standard value for maintaining the appearance stability of the product.

[0314] In Comparative Example 8, the fragrance input temperature was set to 30 degrees Celsius, causing a portion of the beta-cyclodextrin inclusion complex to decompose prematurely, and the fragrance was significantly weakened at 40 degrees Celsius. This is because the beta-cyclodextrin inclusion complex exhibited thermal instability at temperatures above 30 degrees Celsius, causing the sandalwood essential oil to be released and volatilized prematurely. Examples 1 to 7 maintained the stability of the inclusion complex by lowering the fragrance input temperature to 16 to 19 degrees Celsius. Therefore, a fragrance input temperature of 16 to 19 degrees Celsius holds technical significance as a critical condition for preserving the structure of the inclusion complex and preventing the premature release of the fragrance.

[0315] Comparative Example 9 did not perform a homogenization step, resulting in a non-uniform formulation, increased separation at 40°C, and a high viscosity change rate of 18.5%. This demonstrates that if the homogenization step is omitted, concentration variations between components remain, and surfactant micelles, fragrance powder, and hydrolyzed proteins are not uniformly dispersed, leading to separation depending on temperature changes. Examples 1 to 7 performed homogenization at a speed of 200 rpm to 600 rpm for 20 to 60 minutes to uniformly mix all components and achieve a stable formulation. Therefore, the homogenization step holds significant importance as an essential process for ensuring the uniformity and stability of the formulation.

[0316] 2. Consideration on Vitamin B1 Stability

[0317] In the stability evaluation of Vitamin B1 in Experimental Example 2, Examples 1, 2, 6, and 7 showed excellent stability, with a Vitamin B1 retention rate of 85.8% to 89.2% after 6 months at 25°C and a Vitamin B1 retention rate of 76.8% to 81.8% after 6 months at 40°C. Vitamin B1 has a structure in which a thiazole ring and a pyrimidine ring are connected by a methylene group, and it is very sensitive to oxygen, metal ions, heat, and alkali, so it decomposes easily. In particular, the thiazole ring of Vitamin B1 is oxidized to form a disulfide bond and loses its efficacy. The present invention effectively inhibited the oxidation of Vitamin B1 by lowering the total concentration of iron and copper ions to 10 ppm or less through ion exchange treatment of purified water, and by lowering the dissolved oxygen concentration to 2 ppm or less through a deoxygenation process using nitrogen gas.

[0318] Example 7 showed the highest vitamin B1 retention rate of 89.2% after 6 months at 25°C, despite using the maximum amount of brewer's yeast extract at 8 parts by weight. This suggests that even if the content of brewer's yeast extract increases, the stability of vitamin B1 can be maintained excellently if the manufacturing method of the present invention is strictly adhered to. In addition to vitamin B1, brewer's yeast extract contains other B vitamins, such as vitamin B2 and B6, which are known to act complementarily to protect each other from oxidative stress. Therefore, it is believed that increasing the content of brewer's yeast extract increases the total content of B vitamins, thereby improving antioxidant capacity, and that this contributed to the improvement of vitamin B1 stability.

[0319] Comparative Example 6 did not undergo ion exchange treatment of purified water, so the metal ion concentration was estimated to be approximately 15 ppm. The vitamin B1 retention rate was 68.5% after 6 months at 25°C and 52.8% after 6 months at 40°C, which was significantly lower than that of the Example. This is because iron and copper ions generated hydroxyl radicals through the Pantone reaction, and these radicals attacked the thiazole ring of vitamin B1, promoting oxidative decomposition. It has been reported that the decomposition rate of vitamin B1 increases by approximately twofold when the concentrations of iron and copper ions increase by 5 ppm each, and the results of this experiment are consistent with this. The vitamin B1 retention rate of Comparative Example 6 was approximately 20 percentage points lower at 25°C and approximately 25 percentage points lower at 40°C compared to Example 1, which is presumed to be due to the influence of the 5 ppm increase in metal ion concentration. Therefore, lowering the metal ion concentration to 10 ppm or less is essential to ensure the long-term stability of vitamin B1, and this value has significant meaning as a critical reference value.

[0320] Comparative Example 7 did not perform a deoxygenation process using nitrogen gas, so the dissolved oxygen concentration was estimated to be approximately 8 ppm. The vitamin B1 retention rate was 71.2% after 6 months at 25°C and 58.5% after 6 months at 40°C, which was lower than that of the Example. This is because dissolved oxygen directly oxidized vitamin B1 and also induced an auto-oxidation chain reaction, thereby accelerating the decomposition of vitamin B1. It is known that if the dissolved oxygen concentration increases fourfold from 2 ppm to 8 ppm, the oxidation rate of vitamin B1 increases by approximately 3 to 4 times, and the results of this experiment are consistent with this. The vitamin B1 retention rate of Comparative Example 7 was approximately 16 percentage points lower at 25°C and approximately 20 percentage points lower at 40°C compared to Example 1, which is presumed to be due to the influence of a 6 ppm increase in dissolved oxygen concentration. Therefore, lowering the dissolved oxygen concentration to 2 ppm or less is essential to inhibit the oxidation of vitamin B1 and ensure long-term stability, and this value has significant meaning as a critical threshold value.

[0321] Comparing Comparative Example 6 and Comparative Example 7, the vitamin B1 retention rate of Comparative Example 6 was lower than that of Comparative Example 7, suggesting that catalytic oxidation by metal ions has a greater influence on the decomposition of vitamin B1 than direct oxidation by dissolved oxygen. Since metal ions continuously generate hydroxyl radicals, which are powerful oxidizing agents, through the Pantone reaction even at very low concentrations, the removal of metal ions may be more important than the removal of dissolved oxygen for ensuring vitamin stability. However, the present invention maximized the stability of vitamin B1 by performing both metal ion removal and dissolved oxygen removal. The fact that the vitamin B1 retention rate of Example 1 was significantly higher than that of Comparative Examples 6 and 7 is attributed to the synergistic effect of simultaneously removing two oxidation factors.

[0322] When comparing the vitamin B1 retention rates of Examples 1 to 7, there was a tendency for the vitamin B1 retention rate to increase slightly as the content of brewer's yeast extract increased. In Example 6, using 1 part by weight of brewer's yeast extract, the vitamin B1 retention rate was 85.8% after 6 months at 25°C, while in Example 7, using 8 parts by weight of brewer's yeast extract, it was 89.2%, which was about 3.4 percentage points higher. Although this difference is not statistically significant, it suggests the possibility that other antioxidant components contained in the brewer's yeast extract may have a positive effect on the stability of vitamin B1. Brewer's yeast extract contains antioxidant substances such as glutathione and selenium, which can play a role in protecting vitamin B1 from oxidation.

[0323] The results of this experiment clearly demonstrate that the removal of metal ions through ion exchange treatment of purified water and a deoxygenation process using nitrogen gas are essential to ensure the long-term stability of vitamin B1. Through these processes, more than 85% of vitamin B1 can be maintained even after 6 months under room temperature storage conditions of 25 degrees Celsius, which provides grounds for setting the shelf life of the product to 24 months or more.

[0324] 3. Consideration on Fragrance Longevity

[0325] In the fragrance persistence evaluation of Experimental Example 3, Examples 1, 4, 6, and 7 demonstrated excellent fragrance persistence by performing a microencapsulation and low-temperature infusion process using beta-cyclodextrin, with a residual oxyantarol of 75.5% to 81.5% after 7 days at 25°C and a residual oxyantarol of 65.2% to 74.8% after 7 days at 40°C. Alpha-oxyantarol and beta-oxyantarol, which are the main components of sandalwood essential oil, are sesquiterpene alcohols with a molecular weight of approximately 220 Da and a boiling point of approximately 300°C; however, they volatilize slowly even at room temperature due to their high vapor pressure. Furthermore, they contain unsaturated bonds and are prone to oxidation by reacting with oxygen in the air. The present invention effectively suppressed volatilization and oxidation by encapsulating alpha-oxyantarol and beta-oxyantarol within the internal cavity of beta-cyclodextrin.

[0326] Beta-cyclodextrin is an oligosaccharide composed of seven glucose molecules forming a cyclic structure, having a truncated cone shape with an outer diameter of approximately 1.53 nm and an inner diameter of approximately 0.78 nm. The molecular sizes of alpha-xanthalol and beta-xanthalol are approximately 0.6 nm, which is an appropriate size for them to fit into the internal cavity of beta-cyclodextrin. When an inclusion complex is formed, alpha-xanthalol and beta-xanthalol are physically trapped within the internal cavity of beta-cyclodextrin and isolated from the external environment; thus, volatilization into the air is suppressed, and oxidation by oxygen and metal ions is prevented. Since the inclusion complex can be destroyed by physical stimuli, particularly shear or frictional forces, a sustained-release system can be implemented in which alpha-xanthalol and beta-xanthalol are released through the selective destruction of the inclusion complex by contact and friction with the scalp during shampoo use.

[0327] Example 7 showed the highest residual rate of 81.5% after 7 days at 25°C using 0.8 parts by weight of sandalwood essential oil. This demonstrates that even if the content of sandalwood essential oil increases, excellent fragrance persistence can be secured by maintaining a weight ratio of 1:4 with beta-cyclodextrin and performing an appropriate microencapsulation process. The residual rate of antarol in Example 7 was approximately 3.3 percentage points higher than in Example 1, which is presumed to be because the absolute amount of the inclusion complex increases as the content of sandalwood essential oil increases, thereby improving overall stability.

[0328] Comparative Example 2, in which sandalwood essential oil was added directly without using beta-cyclodextrin, showed a significantly lower residual rate of antarol after 7 days at 25°C (35.8%) and after 7 days at 40°C (22.8%) compared to the Example. This is because no inclusion complex was formed, causing alpha-antarol and beta-antarol to exist in a free state and rapidly volatilize from the surface of the open Petri dish. The residual rate of antarol in Comparative Example 2 was approximately 42 percentage points lower at 25°C and 46 percentage points lower at 40°C compared to Example 1, clearly demonstrating that beta-cyclodextrin microencapsulation plays a decisive role in improving fragrance persistence. The condition of storing the product in an open Petri dish for 7 days simulates actual conditions where the product is used after opening; therefore, it is expected that the fragrance in Comparative Example 2 will rapidly diminish during use.

[0329] Comparative Example 8 was set to a fragrance input temperature of 30 degrees Celsius, and the residual rate of antarol was 55.2% after 7 days at 25 degrees Celsius and 45.5% after 7 days at 40 degrees Celsius, which was lower than the example but higher than Comparative Example 2. This is because although a beta-cyclodextrin inclusion complex was formed, the high temperature at the time of fragrance input caused some of the inclusion complex to decompose prematurely, resulting in the premature release of alpha-antarol and beta-antarol. As the temperature of the beta-cyclodextrin inclusion complex rises, thermal instability increases, and the included molecules tend to be released. 30 degrees Celsius is known as the temperature at which the stability of the beta-cyclodextrin inclusion complex begins to decrease, and the results of this experiment are consistent with this. The residual rate of santhalol in Comparative Example 8 was about 23% points lower at 25°C and about 23% points lower at 40°C compared to Example 1, which shows that lowering the fragrance input temperature to 16°C to 19°C is important to maintain the stability of the inclusion complex and ensure fragrance persistence.

[0330] Comparing the results of Examples 1 to 7 with Comparative Example 8, it can be seen that the fragrance input temperature has a significant effect on the stability of the inclusion complex. When the fragrance input temperature was lowered by approximately 13 degrees from 30 degrees Celsius to 17 degrees Celsius, the oxytalol retention rate increased by approximately 23 percentage points based on 25 degrees Celsius. This corresponds to an increase in the oxytalol retention rate of approximately 1.8 percentage points per 1 degree of temperature, indicating that precise control of the fragrance input temperature has a significant impact on fragrance persistence. Therefore, strictly managing the fragrance input temperature to between 16 and 19 degrees Celsius is essential to maximize fragrance persistence, and this range holds significant importance as a critical condition.

[0331] Comparative Example 5 contained an excessive amount of sandalwood essential oil (1.2 parts by weight) but also contained an excessive amount of beta-cyclodextrin (4.8 parts by weight), maintaining a weight ratio of 1 to 4. As a result, after 7 days at 25°C, the residual rate of santhalol was 80.5%, which is similar to that of Example 1. This suggests that if the weight ratio of beta-cyclodextrin to sandalwood essential oil is within the range of 1 to 4 to 1 to 10, the encapsulation efficiency of the inclusion complex is maintained at a high level, thereby ensuring fragrance persistence. However, since stickiness occurred in Comparative Example 5 during the formulation stability evaluation, it is judged to be excellent in terms of fragrance persistence alone, but unsuitable in terms of overall product quality.

[0332] The results of this experiment clearly demonstrate that microencapsulation using beta-cyclodextrin and low-temperature fragrance infusion significantly improve fragrance persistence, thereby minimizing scent loss during product use and storage and providing users with a continuous fragrance experience.

[0333] 4. Consideration of Cleansing Power and Scalp Irritation

[0334] In the evaluation of cleaning power in Experimental Example 4, Examples 1, 3, 6, and 7 showed excellent cleaning power with a sebum removal rate of 78.5% to 92.8% using sodium C14-16 olefin sulfonate. Comparative Example 3 had the highest sebum removal rate of 95.2% using sodium laureth sulfate. This demonstrates that sodium laureth sulfate, a sulfate-based surfactant, possesses strong cleaning power. However, in the evaluation of scalp irritation in Experimental Example 5, Comparative Example 3 was judged to be moderately irritating with an irritation index of 2.5, whereas Examples 1, 3, and 6 were judged to be non-irritating with an irritation index of 0.2 to 0.5.

[0335] These results demonstrate the fundamental difference between sulfate-based surfactants and sulfate-free surfactants. Sodium laureth sulfate possesses sulfate ester bonds, which exhibit strong cleansing power due to their high negative charge density; however, it simultaneously damages the scalp barrier by excessively removing the scalp's natural lipid membrane and denaturing stratum corneum proteins. In particular, users with sensitive scalps may experience side effects such as scalp dryness, itching, and redness caused by sodium laureth sulfate.

[0336] On the other hand, sodium C14-16 olefin sulfonate has sulfonate bonds and has a lower negative charge density than sulfate ester bonds, so although the cleansing power is somewhat lower, scalp irritation is significantly reduced. The sebum removal rate of Example 1 was 85.2%, which was about 10 percentage points lower than that of Comparative Example 3 (95.2%), but this is still a level that provides sufficient cleansing power. Generally, a sebum removal rate of 80% or higher is considered to provide effective cleansing power, and Examples 1 to 7 all met this criterion.

[0337] Examples 3 and 7 showed superior sebum removal rates of 88.5% and 92.8%, respectively, due to the increased surfactant content. This is because increasing the surfactant content increases the number of micelles and improves surface activity, thereby increasing sebum emulsification efficiency. However, the fact that the irritation index of Example 7 was judged to be mild at 0.8 suggests that scalp irritation may slightly increase if the surfactant content is raised to the maximum range of 35 parts by weight. Therefore, considering the balance between cleansing power and scalp irritation, the compositions of Examples 1 to 3 are considered more desirable.

[0338] Example 6 had a surfactant content as low as the minimum range of 15 parts by weight, resulting in a sebum removal rate of 78.5%, which was somewhat low, but the irritation index was the lowest at 0.2. This is considered a composition suitable for users with extremely sensitive scalps or for children. These results demonstrate that by adjusting the surfactant content within the range of 15 to 35 parts by weight, the balance between cleansing power and scalp irritation can be optimized to suit the user's scalp condition.

[0339] The present invention utilizes the advantages of each surfactant and compensates for their disadvantages by combining four types of surfactants: sodium C14-16 olefin sulfonate, lauryl betaine, lauryl glucoside, and lauryl hydroxysulfate. Lauryl betaine is an amphoteric surfactant that alleviates irritation through electrostatic interaction with the anion of sodium C14-16 olefin sulfonate; lauryl glucoside is a nonionic surfactant that has no charge and interacts with ionic surfactants to reduce overall irritation; and lauryl hydroxysulfate provides pH buffering ability to stabilize the pH of the formulation. This multi-surfactant system can achieve a superior balance of cleansing power and low irritation compared to using a single surfactant.

[0340] As a result of surface tension measurements, the surface tensions of Examples 1 to 7 were all within the range of 28 mN / m to 33 mN / m, which is similar to the surface tension of the scalp's sebum film, approximately 30 mN / m. When the surface tension of the shampoo is similar to that of the scalp's sebum film, it can effectively emulsify and remove sebum without excessively removing the scalp's natural lipid film. This demonstrates that the present invention has achieved an optimal balance of cleansing power and scalp protection by precisely controlling surface tension.

[0341] 5. Consideration of Hair Improvement Effects

[0342] In the evaluation of the hair improvement effect of Experimental Example 6, Example 1 contained 6 parts by weight of hydrolyzed protein and showed an increase in tensile strength of 12.5%, an increase in elongation of 8.5%, and an increase in gloss of 15.2%, while Examples 5 and 7 contained 10 parts by weight of hydrolyzed protein and showed a more superior hair improvement effect with an increase in tensile strength of 18.8% and 19.5%, an increase in elongation of 12.8% and 13.5%, and an increase in gloss of 22.5% and 23.8%, respectively. Example 6 contained 1 part by weight of hydrolyzed protein and showed a slight hair improvement effect with an increase in tensile strength of 5.8%, an increase in elongation of 3.2%, and an increase in gloss of 8.5%.

[0343] These results show that the hair improvement effect enhances as the content of hydrolyzed protein increases. Hydrolyzed protein has a molecular weight of 500 Da to 5,000 Da and can penetrate into the cortex inside the hair. It has an amino acid composition similar to keratin protein, the main component of hair, and adsorbs to damaged areas of the hair to perform a repair function. When hydrolyzed protein penetrates into the hair, it fills the spaces between damaged keratin fibers, and when adsorbed to the hair surface, it forms a protective film on the damaged cuticle.

[0344] Examples 1 to 7 used a combination of four types of hydrolyzed wheat protein, hydrolyzed soy protein, hydrolyzed silk, and hydrolyzed keratin, because each protein has a unique amino acid composition and functional characteristics and acts complementarily. Hydrolyzed wheat protein is rich in glutamic acid and proline, which improves the moisture retention capacity of hair; hydrolyzed soy protein is rich in arginine, which strongly adheres to the surface of damaged hair; hydrolyzed silk is rich in glycine and alanine, which smooths the surface of hair; and hydrolyzed keratin is rich in cysteine, which promotes the formation of disulfide bonds in hair.

[0345] Comparing Example 5 and Example 7, the hair improvement effect was similar despite the difference in the content of brewer's yeast extract. This suggests that the hair improvement effect is primarily determined by hydrolyzed protein, and that brewer's yeast extract mainly contributes to supplying nutrients to the scalp. However, it is expected that with long-term use, brewer's yeast extract may indirectly have a positive effect on hair growth by improving the scalp environment.

[0346] The fact that the hair improvement effect of Example 6 was mild but still improved compared to the control group demonstrates that basic hair protection effects can be provided even with a minimum content of 1 part by weight of hydrolyzed protein. This is considered to be a suitable composition for users with healthy hair that is not extremely damaged, or for users who prioritize scalp care effects over hair improvement effects.

[0347] Tensile strength and elongation of hair are important indicators of the mechanical properties of hair. Tensile strength refers to the maximum force that hair can withstand before breaking, and elongation refers to the maximum length that hair can stretch before breaking. The increase in tensile strength in Examples 5 and 7 was approximately 19%, which means that the hydrolyzed protein reinforced the cortex inside the hair and strengthened the bonds between keratin fibers. The increase in elongation was approximately 13%, which means that the hydrolyzed protein imparted flexibility to the hair, allowing it to respond more resiliently to external stress.

[0348] Hair gloss is an indicator reflecting how smooth and orderly the cuticles on the hair surface are. The gloss increase rate in Examples 5 and 7 was found to be approximately 23%, which means that hydrolyzed proteins formed a film on the hair surface to protect the cuticles and improve the reflection of light. In particular, hydrolyzed silk is known to form a thin, transparent film on the hair surface to impart a natural gloss.

[0349] 6. Consideration of Scalp Care Effects

[0350] In the evaluation of the scalp care effect of Experimental Example 7, Example 1 contained salicylic acid, niacinamide, and dexpanthenol, showing a reduction rate of 25.8% in scalp exfoliation, an increase rate of 18.5% in scalp moisture content, and a reduction rate of 32.8% in scalp erythema. Comparative Example 1 contained scalp care ingredients but did not contain brewer's yeast extract, showing a mild scalp care effect with a reduction rate of 8.5% in scalp exfoliation, an increase rate of 5.2% in scalp moisture content, and a reduction rate of 12.5% ​​in scalp erythema.

[0351] The difference between Example 1 and Comparative Example 1 lies in the presence or absence of brewer's yeast extract. It is believed that the significantly superior scalp care effect of Example 1 compared to Comparative Example 1 is due to the synergistic effect of the brewer's yeast extract with the scalp care ingredients. Brewer's yeast extract is rich in B vitamins, amino acids, and minerals, which promote the metabolism of scalp cells and strengthen the scalp barrier function.

[0352] Salicylic acid is a beta-hydroxy acid that gently removes excess dead skin cells from the scalp through its keratolytic action. The reduction rate of scalp dead skin cells was found to be 25.8%, which means that salicylic acid weakened the desmosome bonds between keratinocytes, causing dead cells to slough off. Since the excessive accumulation of dead skin cells on the scalp clogs pores and hinders sebum drainage, thereby worsening the scalp environment, proper exfoliation is essential for maintaining scalp health. The reduction rate of scalp dead skin cells in Comparative Example 1 was low at 8.5%, suggesting that salicylic acid alone has a limited exfoliating effect, and that the nutritional components provided by brewer's yeast extract normalized scalp cell turnover, thereby amplifying the exfoliating effect.

[0353] Niacinamide is an amide form of vitamin B3 that promotes the synthesis of ceramide, which constitutes the scalp barrier. The increase in scalp moisture content was found to be 18.5%, which means that niacinamide promoted ceramide synthesis, thereby strengthening the scalp barrier function and reducing transepidermal water loss. When the scalp barrier is maintained in a healthy state, resistance to external stimuli is improved, and scalp moisture balance is maintained, preventing scalp dryness. The increase in scalp moisture content of Comparative Example 1 was low at 5.2%, which suggests that the effect of improving scalp moisture content with niacinamide alone is limited, and that the B vitamins contained in brewer's yeast extract exhibited a synergistic effect with niacinamide to further strengthen the scalp barrier function.

[0354] Dexpanthenol is a precursor of vitamin B5 that is converted into pantothenic acid after being absorbed into the scalp and participates in cellular energy metabolism. The reduction rate of scalp erythema was found to be 32.8%, which means that dexpanthenol alleviated the inflammatory response of the scalp through its anti-inflammatory effect. Scalp erythema is an indicator reflecting the inflammatory state of the scalp; a decrease in erythema indicates that the scalp has been soothed and irritation has been relieved. The reduction rate of scalp erythema in Comparative Example 1 was low at 12.5%, suggesting that the anti-inflammatory effect of dexpanthenol alone is limited, and that components such as beta-glucan contained in brewer's yeast extract amplified the anti-inflammatory effect through immunomodulatory action.

[0355] Compared to Comparative Example 1, the scalp care effect of Example 1 showed a reduction rate in scalp keratin volume approximately 3 times higher, a rise rate in scalp moisture content approximately 3.6 times higher, and a reduction rate in scalp erythema approximately 2.6 times higher. These significant differences clearly demonstrate that the combination of brewer's yeast extract and the scalp care ingredient composition exhibits a synergistic effect that goes beyond a simple additive effect. Brewer's yeast extract supplies essential nutrients to scalp cells to promote cell metabolism, which provides a foundation for amplifying the efficacy of the scalp care ingredients.

[0356] These results suggest that in the design of hair loss shampoos, merely adding exfoliating, moisturizing, or soothing ingredients is insufficient, and an approach is required to fundamentally improve the health of scalp cells by supplying sufficient nutrients to the scalp. The present invention achieved an excellent scalp care effect by combining nutrient supply through brewer's yeast extract with direct scalp improvement through scalp care ingredients.

[0357] 7. Comprehensive Review and Technical Significance of the Present Invention

[0358] Based on the results of the experimental example, the hair loss shampoo utilizing beer yeast and sandalwood of the present invention has the following technical features and excellence.

[0359] First, the content range of 1 to 8 parts by weight of brewer's yeast extract provides an optimal balance of scalp nutrition and formulation stability. If this range is exceeded, nutrition is insufficient or formulation stability is reduced.

[0360] Second, it is essential to ensure the long-term stability of vitamin B1 to reduce the total concentration of iron and copper ions to 10 ppm or less through ion exchange treatment of purified water and to reduce the dissolved oxygen concentration to 2 ppm or less through a deoxygenation process using nitrogen gas. Through these processes, more than 85% of vitamin B1 can be maintained even after 6 months at 25 degrees Celsius.

[0361] Third, microencapsulation of sandalwood essential oil using beta-cyclodextrin and low-temperature fragrance introduction at 16 to 19 degrees Celsius significantly improves the persistence of the fragrance. Through this, more than 75% of the santalol can be retained even after 7 days at 25 degrees Celsius, and a sustained-release system can be implemented in which the fragrance is selectively released upon contact with the scalp when using shampoo.

[0362] Fourth, by using sulfate-free sodium C14-16 olefin sulfonate as the main surfactant and combining lauryl betaine, lauryl glucoside, and lauryl hydroxysulfatee as auxiliary surfactants, it is possible to minimize scalp irritation to a non-irritating level while maintaining excellent cleansing power of over 80%. Adjusting the surface tension to a range of 28 mN / m to 33 mN / m is important for achieving the optimal balance between cleansing power and scalp protection.

[0363] Fifth, a content range of 1 to 10 parts by weight of hydrolyzed protein components provides a hair improvement effect. As the content increases, the tensile strength, elongation, and gloss improvement effects increase.

[0364] Sixth, the combination of a scalp care ingredient composition containing brewer's yeast extract, salicylic acid, niacinamide, and dexpanthenol exhibits a synergistic effect, providing excellent effects in exfoliating the scalp, increasing scalp moisture content, and reducing scalp redness.

[0365] Seventh, a precise manufacturing process including a two-stage stirring method, sequential surfactant addition, low-temperature fragrance addition, and homogenization is essential to maintain the stability of each component and maximize product quality.

[0366] The present invention provides a hair loss shampoo that achieves sulfate-free, nourishing, long-lasting fragrance, excellent cleansing power, low scalp irritation, hair improvement, and scalp care effects through the optimization of such composition and manufacturing method. In particular, the combination of brewer's yeast extract and sandalwood essential oil microencapsulated with beta-cyclodextrin is an innovative approach that simultaneously achieves scalp nourishment and the provision of fragrance components, which is a unique feature rarely found in conventional hair loss shampoos.

[0367] The hair loss shampoo produced according to the embodiment of the present invention can be sufficiently produced using standard manufacturing facilities of small and medium-sized enterprises, and the cost of raw materials and the complexity of the manufacturing process are at a commercially feasible level. Therefore, the present invention is evaluated as an invention with high industrial utility as well as academic significance.

Claims

Claim 1 A method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, comprising: a. adding 100 parts by weight of purified water to a manufacturing container; b. adding and mixing 1 to 8 parts by weight of brewer's yeast extract to the purified water; c. adding 15 to 35 parts by weight of a surfactant composition not containing sulfates to the mixture; d. adding 0.2 to 1.5 parts by weight of a fragrance composition containing sandalwood essential oil to the mixture; e. adding 1 to 10 parts by weight of a hydrolyzed protein component to the mixture; f. adding 0.5 to 5 parts by weight of a scalp care component composition containing salicylic acid, niacinamide, and dexpanthenol to the mixture; g. homogenizing the mixture with a stirrer at a speed of 200 rpm to 600 rpm for 20 to 60 minutes; and h. The method comprises the step of filling the homogenized mixture into a container; wherein the brewer's yeast extract is prepared by culturing and extracting Saccharomyces cerevisiae and contains B vitamins, amino acids, and minerals; the sulfate-free surfactant composition comprises sodium C14-16 olefin sulfonate, lauryl betaine, lauryl glucoside, and lauryl hydroxysulfitene; the sandalwood essential oil is extracted from Santalum album by steam distillation and contains α-santarolol and β-santarolol as main components; the hydrolyzed protein component is one or more selected from the group consisting of hydrolyzed wheat protein, hydrolyzed soybean protein, hydrolyzed silk, and hydrolyzed keratin; and the step d comprises d1. Step d2: mixing 0.2 to 0.8 parts by weight of the above sandalwood essential oil and 0.8 to 3 parts by weight of β-cyclodextrin in a weight ratio of 1 to 4 to 1 to 10 and stirring at 45 to 55 degrees Celsius for 60 to 120 minutes to form an inclusion complex;A method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, characterized by comprising: a step of preparing a fragrance powder by spray-drying the above-mentioned inclusion complex using a centrifugal spray dryer; d3. a step of selecting the fragrance powders with an average particle diameter of 2 μm to 8 μm by measuring them with a particle size analyzer; and d4. a step of preparing a fragrance dispersion by dispersing the selected fragrance powders in dipropylene glycol, and then adding it to the mixture cooled to 16 to 19 degrees Celsius and stirring. Claim 2 In claim 1, the step a comprises: a1. adjusting the temperature of purified water to a range of 18 to 23 degrees Celsius; a2. measuring the pH of the temperature-controlled purified water using a pH meter; a3. adding 0.01 to 0.5 parts by weight of triethanolamine if the measured pH is less than 5.0, and adding 0.01 to 0.5 parts by weight of citric acid if the measured pH is greater than 7.0 to adjust the pH to a range of 5.0 to 7.0; a4. passing the pH-adjusted purified water through an ion exchange column filled with cation exchange resin and anion exchange resin to measure the total concentration of iron ions and copper ions using an atomic absorption spectrophotometer so that it becomes 10 ppm or less; and a5. A method for manufacturing a hair loss shampoo utilizing brewer's yeast and sandalwood, comprising the step of adding 100 parts by weight of the ion-exchanged purified water to a manufacturing container made of stainless steel; wherein the temperature range of 18 to 23 degrees Celsius is a condition to prevent thermal inactivation of vitamin B1, B2, B6 and enzyme components contained in the brewer's yeast extract added in a subsequent step, the pH range of 5.0 to 7.0 is a weakly acidic to neutral range close to the pH range of 4.5 to 5.5 of the acidic membrane, which is the natural protective barrier of the scalp, and is a condition to minimize scalp irritation, and the total concentration of iron ions and copper ions of 10 ppm or less is a condition to inhibit oxidation and browning of α-xanthalol and β-xanthalol, which are the main components of the sandalwood essential oil added in a subsequent step, by reacting with metal ions. Claim 3 In claim 1, the step b comprises: b1. weighing 1 to 8 parts by weight of brewer's yeast extract into a separate container; b2. preheating the weighed brewer's yeast extract to 28 to 33 degrees Celsius; b3. slowly adding the preheated brewer's yeast extract to 100 parts by weight of purified water while performing first stirring using an impeller-type stirrer at a speed of 150 to 250 rpm for 10 to 20 minutes; b4. performing second high-speed stirring using a homomixer at a speed of 600 to 1000 rpm for 20 to 40 minutes; b5. transferring the mixture after second high-speed stirring to a container equipped with a cooling jacket and cooling to 20 to 25 degrees Celsius; and b6. The method comprises the step of injecting nitrogen gas into the cooled mixture at a flow rate of 0.2 L / min to 0.8 L / min for 10 to 20 minutes to lower the dissolved oxygen concentration to 2 ppm or less; wherein the 1 to 8 parts by weight of brewer's yeast extract is in a ratio relative to 100 parts by weight of purified water and is within a range that provides a scalp nourishment effect without excessively increasing the viscosity of the formulation; wherein the preheating temperature of 28 to 33 degrees Celsius is within a temperature range that improves the dispersibility of water-soluble vitamins and amino acids contained in the brewer's yeast extract while preventing denaturation by heat; wherein the first stirring at 150 rpm to 250 rpm is a low-speed stirring condition that ensures the brewer's yeast extract is initially dispersed in the purified water without aggregation; wherein the second high-speed stirring at 600 rpm to 1000 rpm is a condition that finely disperses the brewer's yeast extract in the purified water to maintain an opaque suspension state when observed visually; and wherein the nitrogen gas injection A method for manufacturing a hair loss shampoo using brewer's yeast and sandalwood, characterized by removing dissolved oxygen in the mixture to inhibit the oxidation reaction of the vitamin B group contained in the brewer's yeast extract.