Cosmetic composition and topical preparation for skin comprising oat ferment filtrate as active ingredient for skin whitening, elasticity and pore improvement, hair improvement, and skin inflammation relief

Abstract

The present invention relates to: a cosmetic composition and topical preparation for skin containing an oat ferment filtrate and having skin whitening, elasticity and pore improvement, skin inflammation relief, and hair improvement activities; and use thereof. In particular, the present invention is characterized by a ferment filtrate produced by a proprietary oat koji production with full koji infiltration and multi-stage continuous fermentation method, and uses a composite fermentation technique that combines main fermentation and post-fermentation unlike conventional single fermentation methods. The cosmetic composition of the present invention was proven to be highly effective in skin moisturization, whitening, wrinkle improvement, pore reduction, and the like in clinical trials, and in particular, exhibited greater improvement in all evaluated areas compared to existing fermented cosmetics.

Description

Cosmetic composition for skin whitening, elasticity and pore improvement, hair improvement, and skin inflammation relief, containing oat fermentation filtrate as an active ingredient, and topical skin preparation

[0001] The present invention relates to a cosmetic composition and external skin preparation containing oat fermentation filtrate as an active ingredient, specifically for the prevention and improvement of skin aging, the prevention and improvement of skin damage, the prevention and improvement of skin elasticity loss and wrinkles, skin whitening and relief of skin inflammation, and hair improvement and prevention of hair loss, among other various applications.

[0002] Research on the microbiome has been actively conducted in the cosmetics market since 2019, and in particular, along with the 'Normalizing real skin' trend, cosmetic research focused on normalizing the skin through skin microbiome balance is receiving attention. Currently, representative cosmetic ingredients utilizing the microbiome include Galactomyces fermentation liquid fermented with Galactomyces candidus and Bifida fermentation liquid fermented with lactic acid bacteria such as Bifidobacterium.

[0003] Compared to other grains, oats have a high content of protein, essential amino acids, and water-soluble beta-glucan, contain B vitamins, vitamin E, and minerals, and contain about four times more unsaturated fatty acids than brown rice. In addition, they contain more than 20 types of phytochemicals, including antioxidant components such as avenanthramide (Avn), and Avn A, in particular, has been reported to have anti-inflammatory and anti-itching effects when applied to the skin.

[0004] Conventionally, oats have been utilized in the production of makgeolli through alcohol and yeast fermentation or in milk fermentation using mixed lactic acid bacteria. Additionally, as a cosmetic ingredient, studies have been conducted on its effects, such as increasing the expression of epithelial differentiation proteins, anti-inflammatory efficacy, and moisturizing properties, leading to the commercialization of products in the form of oat extracts or oat powder.

[0005] However, most existing studies have been limited to single fermentation methods or simple extracts, resulting in a problem where the rich nutritional components and functional substances of oats could not be fully utilized. In particular, research on fermentation as a cosmetic ingredient is currently insufficient worldwide, and there are no studies applying complex fermentation techniques.

[0006] Accordingly, while conducting research to maximize the active ingredients of oats and effectively utilize them as cosmetic ingredients and external skin preparations, the inventors confirmed that a fermented filtrate exhibiting excellent effects in skin whitening, elasticity and pore improvement, skin inflammation improvement, hair improvement, and hair loss prevention could be produced through a complex fermentation technique under specific conditions, and thus completed the present invention.

[0007] [Prior Art Literature]

[0008] [Patent Literature]

[0009] (Patent Document 1) Korean Published Patent 10-2023-0027503

[0010] (Patent Document 2) Korean Published Patent 10-2014-0141331

[0011] (Patent Document 3) Korean Published Patent 10-2018-0083783

[0012] (Patent Document 4) Korean Published Patent 10-2023-0071426

[0013] The present invention may provide one or more cosmetic compositions selected from the group consisting of: for preventing and improving skin aging, for preventing and improving skin damage, for preventing and improving skin elasticity loss and wrinkles, for whitening the skin and alleviating skin inflammation, and for improving hair and preventing hair loss.

[0014] In addition, the present invention may provide one or more topical skin preparations selected from the group consisting of prevention and improvement of skin aging, prevention and improvement of skin damage, prevention and improvement of skin elasticity loss and wrinkles, skin whitening and relief of skin inflammation, and improvement of hair and prevention of hair loss.

[0015] In addition, the present invention may provide one or more food compositions selected from the group consisting of for preventing and improving skin aging, for preventing and improving skin damage, for preventing and improving skin elasticity loss and wrinkles, for skin whitening and alleviating skin inflammation, and for improving hair and preventing hair loss.

[0016] In addition, the objective of the present invention is to provide a method for producing one or more oat fermented products selected from the group consisting of: for preventing and improving skin aging, for preventing and improving skin damage, for preventing and improving skin elasticity loss and wrinkles, for skin whitening and alleviating skin inflammation, and for improving hair and preventing hair loss.

[0017] In addition, the present invention aims to develop a new complex fermentation process to reduce the molecular weight of the active ingredients of oats and enhance their activity. Specifically, it aims to provide a unique multi-stage continuous fermentation method that combines a yeast fermentation technique (top fermentation) using a fermenting agent of the genus Aspergillus (top fermentation) and a brewer's yeast fermentation technique (bottom fermentation) using Saccharomyces pastorianus (bottom fermentation), which are unique alcohol fermentation techniques of Korea.

[0018] In addition, the present invention aims to provide fermentation conditions that effectively extract active ingredients of oats, such as protein, essential amino acids, water-soluble beta-glucan, B vitamins, vitamin E, minerals, and unsaturated fatty acids, and maximize their physiological activity.

[0019] In addition, the present invention aims to develop a fermented filtrate that is effective for skin whitening, elasticity enhancement, pore improvement, skin inflammation improvement, and hair improvement, while simultaneously inducing skin normalization by regulating the balance of the skin microbiome.

[0020] Furthermore, the present invention aims to overcome the limitations of commercially available fermented cosmetics, such as existing Galactomyces fermentation liquids, and to develop a new cosmetic composition that exhibits superior skin improvement effects.

[0021] The present invention relates to a cosmetic composition and a topical skin preparation containing oat fermentation filtrate having skin whitening, elasticity and pore improvement, skin inflammation improvement, and hair improvement activities, wherein the oat fermentation filtrate is included as an active ingredient, and said fermentation filtrate contains leucine 85~95 mg / 100g, arginine 120~130 mg / 100g, glutamic acid 105~115 mg / 100g, biotin 2.5~3.0 μg / 100g, and total folic acid 20~30 μg / 100g.

[0022] At this time, the fermented filtrate further contains lysine 55~65mg / 100g, histidine 25~30mg / 100g, tryptophan 12~15mg / 100g, methionine 15~20mg / 100g, threonine 18~22mg / 100g, isoleucine 25~30mg / 100g, phenylalanine 60~70mg / 100g, valine 40~45mg / 100g, tyrosine 45~55mg / 100g, alanine 55~65mg / 100g, proline 35~40mg / 100g, aspartic acid 30~40mg / 100g, serine 25~30mg / 100g, and glycine 15~20mg / 100g.

[0023] At this time, the fermented filtrate further contains 0.03~0.05mg / 100g of vitamin B1, 0.10~0.15mg / 100g of vitamin B2, 0.90~1.00mg / 100g of vitamin B3, and 0.01~0.02mg / 100g of vitamin B6.

[0024] At this time, the fermented filtrate comprises: (a) a step of pre-treating germinated oats by soaking and steaming them; (b) a step of producing oat koji by sowing white koji starter into the pre-treated oats, mixing them evenly, and then kojiing to ensure that the mycelium has completely penetrated and grown into the interior of the oat particles; (c) a step of performing the main fermentation of top-fermentation using the oat koji and Saccharomyces yeast by switching from aerobic to anaerobic; (d) a step of performing bottom-fermentation, which is a secondary fermentation of multi-stage continuous fermentation using brewer's yeast (Saccharomyces pastorianus), on the main fermented product by switching from aerobic to anaerobic; (e) a step of obtaining the fermented filtrate by repeating the process of filtering the fermented product, low-temperature sterilizing at 62±2℃ for 30 to 60 minutes, and cooling to 20℃ or below for 30 to 240 minutes, 2 to 6 times; and (f) a step of obtaining a fermented precipitate by drying and sterilizing the fermented precipitate on the slurry obtained through a filtration process; wherein the germinated oats are introduced into a constant temperature and humidity germination device in which water is automatically supplied for 1 minute every 20 minutes and germinated for 10 to 72 hours so that the length of the sprouts becomes 0.5 to 7 mm, and the above step (a) comprises: (a1) a step of mixing the germinated oats and water in a ratio of 1:1 to 3.5 and immersing at 25℃ for 1 to 72 hours; (a2) a step of dewatering the immersed oats for 30 minutes to 2 hours; (a3) a step of steaming oats for 30 to 120 minutes, turning and mixing every 20 to 40 minutes, then cutting off the steam supply and maintaining for 30 to 120 minutes, and then cooling for 30 to 60 minutes; wherein step (b) comprises (b1) 0.01 to 4 parts of the weight of dried oats relative to the weight of white koji powder starter (Aspergillus luchuensis) koji culture substrate in the cooled oats.(b2) a step of sowing 99% by weight and mixing evenly; (b2) a step of kojiing the sown oats for 48 to 120 hours in a koji-making machine at 30 to 40°C and 40 to 90% humidity, applying anaerobic or aerobic conditions depending on the degree of mycelial growth, maintaining the temperature at 30 to 40°C, and mixing at 12-hour intervals during the initial stage of mycelial activity; (b3) a step of checking the koji state of the oats to confirm that the koji is in a total koji state where the mycelia have penetrated more than 80% into the interior of the steamed oat particles; (b4) a step of releasing the oat koji in the total koji state, aging it at room temperature for 3 to 24 hours, and then drying it;

[0025] At this time, the above step (c) comprises: (c1) adjusting 30–99% by weight of water relative to the total water weight to 20–30°C, then inoculating 0.1–5.0% by weight of wine yeast (Saccharomyces cerevisiae) relative to the dry weight of the added oat koji, and dissolving it at 20–30°C for 0.5–1.5 hours; (c2) adding 1–50% by weight of the oat koji relative to the weight of the dried oats as the fermentation substrate to the dissolved water and fermenting at 20–30°C for 1–120 hours, while stirring every 0.5–1 hour initially to ensure uniform mixing; (c3) adding the oats as the fermentation substrate and stirring, then adding all remaining water used in step (c1), fermenting under aerobic conditions at 18–30°C for 1–72 hours, then switching to anaerobic conditions and fermenting at a stationary temperature for 1–240 hours; and (c4) a step of obtaining a main fermentation liquid by filtering the fermentation liquid with a mesh size of 50 or larger; wherein step (d) comprises: (d1) a step of obtaining the main fermentation liquid by filtering it with a mesh size of 50 or larger; (d2) a step of inoculating the obtained main fermentation liquid with brewer's yeast (Saccharomyces pastorianus) at a weight of 0.1 to 5.0% relative to the weight of the main fermentation liquid; (d3) a step of activating yeast proliferation by stirring the inoculated fermentation liquid under aerobic conditions at 8 to 25°C for 12 to 48 hours; (d4) a step of converting the fermentation liquid fermented under aerobic conditions to anaerobic conditions for static fermentation; wherein the germinated oats are immersed in water at 2 to 3 times the volume at 25°C for 24 to 36 hours, and the water is replaced and re-immersed at the 12th to 20th hour, and step (e) comprises: (e1) 0.2 to 0.The method comprises the steps of: (e2) filtering with a 45㎛ filter paper using a reduced pressure filtration method with a syringe filter; (e3) sterilizing the filtered fermented liquid at low temperature at 62±2℃ for 30 to 60 minutes; (e4) cooling the sterilized fermented liquid at 20℃ or lower for 30 to 240 minutes; and (f) repeating the low temperature sterilization and cooling process 2 to 6 times to increase the shelf life of the fermented filtrate and minimize physicochemical denaturation; wherein step (f) comprises: (f1) obtaining a fermented precipitate in a slurry state; (f2) adding a stabilizer to the fermented precipitate in a slurry state; (f3) drying the fermented precipitate with the stabilizer added to obtain a fermented precipitate; and (f4) sterilizing the dried fermented precipitate to obtain a final fermented precipitate.

[0026] A device according to one embodiment may be combined with hardware and controlled by a computer program stored on a medium to execute the method of any one of the methods described above.

[0027] The cosmetic composition and external skin preparation containing oat fermentation filtrate according to the present invention achieved an optimal amino acid composition of leucine (85~95 mg / 100 g), arginine (120~130 mg / 100 g), and glutamic acid (105~115 mg / 100 g), as well as an optimal composition of biotin (2.5~3.0 μg / 100 g) and total folic acid (20~30 μg / 100 g) through a proprietary complex fermentation process. In addition, the vitamin content of B1 (0.03~0.05 mg / 100 g), B2 (0.10~0.15 mg / 100 g), B3 (0.90~1.00 mg / 100 g), and B6 (0.01~0.02 mg / 100 g) was increased, and a natural preservative effect was obtained through by-products such as bacteriocin generated during the fermentation process.

[0028] In addition, through clinical trials, the cosmetic composition and topical skin preparation of the present invention demonstrated excellent moisturizing effects with a 33.96% increase in moisture retention compared to the existing product, showed a whitening effect with a 1.07% improvement in skin brightness, and confirmed that the skin surface became smoother with a 31.58% reduction in skin roughness. Furthermore, it showed excellent wrinkle improvement effects with a 40.00% reduction in fine lines and a 5.84% reduction in the depth of deep lines, and demonstrated a significant pore reduction effect with a 71.68% reduction in the pore index.

[0029] In addition, the cosmetic composition and topical skin preparation of the present invention achieved a natural preservative effect through fermentation by-products while minimizing chemical preservatives, and clinical trials confirmed that there was no skin irritation, and rather, erythema (skin sensitivity) decreased by 11.67%, showing a skin soothing effect.

[0030] Figure 1 is a graph comparing the skin improvement effects of the oat fermentation filtrate (OFF) and the control group (S* Treatment essence) of the present invention.

[0031] Figure 2 is a comparison of the skin surface conditions of the oat fermentation filtrate (OFF) of the present invention and a control group (S* Treatment essence) using ANTERA images, showing changes in skin pigmentation, erythema, and roughness before and after use.

[0032] Figure 3 is a comparison of the skin surface conditions of the oat fermentation filtrate (OFF) of the present invention and the control group (S* Treatment essence) using ANTERA images, showing changes in fine lines, deep lines, and pore conditions before and after use.

[0033] Figure 4 is a photograph showing the improvement effect when the oat fermentation filtrate (OFF) of the present invention is applied to an inflamed area.

[0034] Hereinafter, embodiments are described in detail with reference to the attached drawings. However, various modifications may be made to the embodiments, and thus the scope of the patent application is not limited or restricted by these embodiments. It should be understood that all modifications, equivalents, and substitutions to the embodiments are included within the scope of the rights.

[0035] Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only and may be modified and implemented in various forms. Accordingly, the embodiments are not limited to the specific disclosed forms, and the scope of this specification includes modifications, equivalents, or substitutions that fall within the technical concept.

[0036] Terms such as "first" or "second" may be used to describe various components, but these terms should be interpreted solely for the purpose of distinguishing one component from another. For example, the first component may be named the second component, and similarly, the second component may be named the first component.

[0037] When it is stated that a component is "connected" to another component, it should be understood that it may be directly connected to or joined to that other component, or that there may be other components in between.

[0038] The terms used in the embodiments are for illustrative purposes only and should not be interpreted as intended to be limiting. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

[0039] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the embodiments pertain. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in this application.

[0040] The advantages and features of the present invention and the methods for achieving them will become clear by referring to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below but may be implemented in various different forms. These embodiments are provided merely to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims.

[0041] In the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the embodiments of the present invention.

[0042] The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining embodiments of the present invention are exemplary, and therefore the present invention is not limited to the depicted details. Furthermore, in describing the present invention, if it is determined that a detailed description of related known technology may unnecessarily obscure the essence of the present invention, such detailed description is omitted. Where terms such as "includes," "has," or "is made up" are used in this specification, other parts may be added unless "only" is used. Where a component is expressed in the singular, it includes cases where it includes the plural unless specifically stated otherwise.

[0043] In interpreting the components, they are interpreted to include a margin of error even in the absence of a separate explicit statement.

[0044] The size and thickness of each component shown in the drawings are illustrated for convenience of explanation, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

[0045] The features of each of the various embodiments of the present invention may be combined or combined with one another, either partially or wholly, and as will be fully understood by those skilled in the art, various technical interlocking and operation are possible, and each embodiment may be implemented independently of one another or together in an interlocking relationship.

[0046] The present invention relates to a cosmetic composition and a topical skin preparation containing oat fermentation filtrate having skin whitening, elasticity and pore improvement, skin inflammation improvement, and hair improvement activities, wherein the oat fermentation filtrate is included as an active ingredient, and said fermentation filtrate consists of leucine 85~95 mg / 100 g, arginine 120~130 mg / 100 g and glutamic acid 105~115 mg / 100 g, biotin 2.5~3.0 μg / 100 g and total folic acid 20~30 μg / 100 g.

[0047] The oat fermentation filtrate of the present invention containing 85~95 mg / 100 g leucine, 120~130 mg / 100 g arginine, 105~115 mg / 100 g glutamic acid, 2.5~3.0 μg / 100 g biotin, and 20~30 μg / 100 g total folic acid has critical significance for the following reasons.

[0048] In the case of leucine contained in the oat fermentation filtrate of the present invention, it exhibits a significantly improved content compared to conventional rice oat flour (4.00 mg / 100 g) and oat milk (81.00 mg / 100 g), and it was confirmed that it can be increased up to 91.88 mg / 100 g through the multi-stage continuous fermentation method of the present invention. This plays an important role in improving skin elasticity by promoting skin protein synthesis.

[0049] In the case of arginine, it shows an improved content of about 1.5 times compared to conventional oat milk (82.00 mg / 100 g), and it has been confirmed that this promotes skin regeneration and wound healing through the effects of improving blood circulation and promoting collagen production.

[0050] In the case of glutamic acid, it was confirmed that the content is improved by more than double compared to rice oat flour (53.80 mg / 100 g), and can be increased to 109.90 mg / 100 g through the fermentation process of the present invention. This plays an important role in improving skin moisturization and strengthening the skin barrier.

[0051] In particular, biotin produced by the proprietary complex fermentation process of the present invention shows an improved content of about twice as much as that of artificially fortified oat milk (1.41 μg), and it was confirmed that the content can be increased to 2.5~3.0 μg / 100g through the fermentation process of the present invention. This contributes to the production of cellular energy and the synthesis of lipids and proteins, playing an important role in improving skin wrinkles, promoting hair growth, and preventing hair loss.

[0052] In the case of total folic acid, it was confirmed that it can be significantly increased to 20–30 μg / 100g, showing a content more than four times higher than that of artificially fortified oat milk (<6 μ). This plays an important role in skin regeneration, improvement and delay of aging through the improvement of blood circulation, elimination of toxins, and promotion of fibroblast stimulation.

[0053] The content range of the above amino acids and vitamins is the optimal range derived through numerous experiments, and it was confirmed that the skin improvement effect is significantly reduced when deviating from this specific range. In particular, clinical trials have proven that the above amino acid composition has significant effects, such as a 33.96% increase in moisture retention, a 31.58% decrease in skin roughness, and a 71.68% decrease in pore index.

[0054] Furthermore, the aforementioned amino acid composition represents a specific content range achievable only through the multi-stage continuous fermentation method of the present invention, and the optimized combination of primary and secondary fermentation, along with the production of oat koji in a total fermentation state, are key factors in achieving this amino acid content. This is an optimized composition that is difficult to obtain with conventional single fermentation methods and has been confirmed to exhibit significant synergistic effects in skin whitening, elasticity improvement, pore improvement, skin inflammation improvement, and hair improvement.

[0055] At this time, the fermented filtrate further comprises lysine 55~65mg / 100g, histidine 25~30mg / 100g, tryptophan 12~15mg / 100g, methionine 15~20mg / 100g, threonine 18~22mg / 100g, isoleucine 25~30mg / 100g, phenylalanine 60~70mg / 100g, valine 40~45mg / 100g, tyrosine 45~55mg / 100g, alanine 55~65mg / 100g, proline 35~40mg / 100g, aspartic acid 30~40mg / 100g, serine 25~30mg / 100g, and glycine 15~20mg / 100g.

[0056] The technical reasons and critical significance of each of the above components are as follows.

[0057] The oat fermentation filtrate was limited to contain lysine 55~65mg / 100g, histidine 25~30mg / 100g, tryptophan 12~15mg / 100g, methionine 15~20mg / 100g, threonine 18~22mg / 100g, isoleucine 25~30mg / 100g, phenylalanine 60~70mg / 100g, valine 40~45mg / 100g, tyrosine 45~55mg / 100g, alanine 55~65mg / 100g, proline 35~40mg / 100g, aspartic acid 30~40mg / 100g, serine 25~30mg / 100g, and glycine 15~20mg / 100g.

[0058] This is designed to contain essential and non-essential amino acids in optimal proportions, which are necessary for skin protein synthesis and strengthening the skin barrier. Each amino acid performs the following unique functions for skin improvement: Lysine promotes collagen synthesis to enhance skin elasticity, histidine strengthens skin hydration, and tryptophan promotes skin regeneration. Methionine provides antioxidant effects, threonine maintains skin elasticity, and isoleucine strengthens the skin protein structure. Phenylalanine and tyrosine regulate melanin production, and valine strengthens skin barrier function. Alanine improves skin hydration, proline promotes collagen synthesis, aspartic acid promotes skin regeneration, serine strengthens natural moisturizing factors, and glycine enhances anti-inflammatory effects.

[0059] When the oat fermentation filtrate of the present invention has an amino acid composition within the above content range, it showed significant skin improvement effects in clinical trials, such as a 33.96% increase in moisture retention, a 1.07% improvement in skin brightness, a 31.58% decrease in skin roughness, a 40.00% decrease in fine lines, and a 71.68% decrease in pore index. This is a superior result compared to existing fermented cosmetics.

[0060] If the content of each amino acid falls outside the above range, problems may arise such as a significant decrease in skin improvement effects or reduced stability of the formulation. Therefore, the amino acid content range defined in the present invention can be said to have technical significance for optimizing efficacy and stability as a cosmetic composition.

[0061] At this time, the fermented filtrate is further composed of vitamin B1 0.03~0.05mg / 100g, vitamin B2 0.10~0.15mg / 100g, vitamin B3 0.90~1.00mg / 100g, and vitamin B6 0.01~0.02mg / 100g.

[0062] The specific content range of the above vitamin components in the oat fermentation filtrate has the following technical reasons and critical significance.

[0063] The detection of specific vitamin content in the fermented filtrate is attributed to the unique complex fermentation process of the present invention. Specifically, in the primary fermentation stage, the nutritional components of oats are primarily decomposed and activated through aerobic-anaerobic switching fermentation using Saccharomyces yeast. In the subsequent secondary fermentation stage, the biosynthesis of B vitamins is promoted and stabilized through low-temperature fermentation (8–25°C) using brewer's yeast (Saccharomyces pastorianus). Additionally, preservation is enhanced while minimizing the denaturation of vitamin components through repeated low-temperature sterilization processes at 62±2°C.

[0064] The optimal content range of these vitamin components was verified through clinical trials, and excellent skin improvement effects were confirmed, such as a 33.96% increase in skin hydration, a 31.58% decrease in skin roughness, and a 40.00% decrease in fine lines, when compared to the control group, S* Treatment essence. In particular, the vitamin content range of the present invention shows a significantly improved level compared to existing oat fermented products or oat milk, which proves that the unique complex fermentation process of the present invention is optimized for the generation and stabilization of vitamin components.

[0065] At this time, the fermented filtrate comprises: (a) a step of pre-treating germinated oats by soaking and steaming them; (b) a step of producing oat koji in which white koji is sown on the pre-treated oats, mixed evenly, and then koji is produced so that the mycelium completely penetrates and grows into the interior of the oat particles; (c) a step of performing the main fermentation of top-fermentation using the oat koji and Saccharomyces yeast by switching from aerobic to anaerobic; (d) a step of performing bottom-fermentation, which is a secondary fermentation of multi-stage continuous fermentation using brewer's yeast (Saccharomyces pastorianus), on the main fermented product by switching from aerobic to anaerobic; (e) a step of obtaining the fermented filtrate by repeating the process of filtering the fermented product, low-temperature sterilizing at 62±2℃ for 30 to 60 minutes, and cooling to below 20℃ for 30 to 240 minutes 2 to 6 times; and (f) the product obtained through the filtration process It is manufactured by the step of obtaining a fermented precipitate by drying and sterilizing the fermented precipitate on the slurry.

[0066] The technical reasons and critical significance of the above steps (a) to (f) are as follows.

[0067] (a) The step of pre-treating germinated oats by soaking and steaming them is intended to allow sufficient moisture to penetrate into the oat particles, thereby facilitating the growth and penetration of mycelia during the subsequent koji-making process. Through the germination process, nutrients within the oats are activated, and through the soaking and steaming process, starch gelatinization proceeds, which can increase the efficiency of the subsequent fermentation process.

[0068] (b) The step of sowing white koji starter to produce oat kernels is intended to allow the mycelium of Aspergillus luchuensis to completely penetrate into the interior of the oat kernels, thereby effectively breaking down the proteins and starches of the oats and breaking down useful components into low molecular weights. In particular, complete penetration of the mycelium can maximize the extraction of physiologically active substances such as avenanthramide, beta-glucan, and polyphenols, which are active ingredients of oats.

[0069] (c) The main fermentation stage of top fermentation using Saccharomyces yeast is performed by switching from aerobic to anaerobic conditions to optimize yeast proliferation and the production of fermentation metabolites. In particular, the use of wine yeast (Saccharomyces cerevisiae) can effectively ferment and metabolize nutrients such as amino acids, vitamins, and minerals in oats to produce fermentation products useful for skin improvement.

[0070] The above step (d) is characterized by performing bottom fermentation, which is a secondary fermentation of multi-stage continuous fermentation using brewer's yeast (Saccharomyces pastorianus) on the main fermentation product, by switching from aerobic to anaerobic. This has the following technical significance.

[0071] First, by applying bottom fermentation using brewer's yeast (Saccharomyces pastorianus), the present invention enables the realization of fermentation characteristics differentiated from existing single fermentation methods. The brewer's yeast used in bottom fermentation exhibits excellent fermentation ability even at low temperatures, and the profile of by-products generated during the fermentation process differs from that of top fermentation. As a result, the active ingredients of oats can be extracted and activated more effectively.

[0072] Second, the present invention controls the fermentation environment stepwise by transitioning from aerobic conditions to anaerobic conditions. Under initial aerobic conditions, yeast proliferation is active, allowing for the securing of a sufficient number of yeasts; subsequently, by transitioning to anaerobic conditions, the metabolic pathways of the yeast are altered, resulting in the production of various fermentation products. These environmental changes contribute to maximizing the extraction of active ingredients from oats and increasing the diversity of fermentation products.

[0073] Third, by adopting a multi-stage continuous fermentation method, intermediate metabolites generated during the primary fermentation process undergo further transformation during the secondary fermentation process. This enables the production of complex fermentation products that cannot be obtained through a single fermentation method and contributes to enhancing the functionality of the final fermented filtrate.

[0074] Fourth, bottom fermentation using brewer's yeast proceeds at a relatively low temperature, so the heat-sensitive active ingredients of oats can be preserved without denaturation. In addition, the fermentation products generated during the low-temperature fermentation process have different characteristics from those of top fermentation, which contributes to improving the quality of the final fermented filtrate.

[0075] Fifth, the multi-stage continuous fermentation process of the present invention is effective in increasing the content of Avn A, which is particularly effective for skin protection and damage improvement, among avenanthramide, an antioxidant component independently detected among the active ingredients of oats. In fact, the fermented filtrate produced by the method of the present invention was confirmed to have a significantly higher content of active ingredients of oats than previously reported.

[0076] Due to the synergistic effect of these technical features, the fermentation method of the present invention maximizes the active ingredients of oats, increases the diversity of fermentation products, and ultimately enables the production of high-quality fermented filtrate. In particular, compared to existing single fermentation methods or other fermentation methods, it has been confirmed to exhibit superior efficacy in moisturization, whitening, improvement of skin surface roughness, elasticity, pore improvement, and hair improvement.

[0077] (e) The step of filtering the fermented product and repeating the process of low-temperature sterilization at 62±2℃ for 30 to 60 minutes followed by cooling to 20℃ or below for 30 to 240 minutes 2 to 6 times is intended to increase the shelf life of the fermented filtrate and minimize physicochemical denaturation. Microorganisms can be removed through filtration at 0.2 to 0.45㎛, and the stability of the fermented product can be ensured through repeated low-temperature sterilization and cooling processes.

[0078] (e) In step (e), the low-temperature sterilization temperature of 62±2℃ is the optimal temperature range for effective sterilization while minimizing thermal denaturation of the fermentation product, as sufficient sterilization effect cannot be obtained below 60℃ and thermal denaturation of the active ingredient may occur if it exceeds 64℃.

[0079] The low-temperature sterilization time of 30 to 60 minutes is set as the minimum time for the effective killing of microorganisms and the maximum time considering the thermal stability of the active ingredient; sterilization is insufficient if less than 30 minutes, and loss of the active ingredient may occur if it exceeds 60 minutes.

[0080] Cooling to below 20℃ is intended to prevent denaturation of components due to residual heat after sterilization, and the cooling time of 30 to 240 minutes is intended to prevent denaturation of components due to rapid temperature changes while ensuring an appropriate process time.

[0081] 2 to 6 repeated treatments are the optimal number required to increase the efficiency of microbial removal and improve the stability of the fermentation product compared to a single treatment, as less than 2 treatments do not provide sufficient sterilization effects, and exceeding 6 treatments may result in an excessively long process time and loss of active ingredients.

[0082] Step (f) is intended to effectively stabilize and preserve the slurry-state precipitate generated during the filtration process after fermentation. In particular, since the slurry-state fermented precipitate contains some supernatant, the active ingredients generated during fermentation are highly concentrated; therefore, a stabilizer such as dextrin or silica gel is added to preserve it stably. These stabilizers prevent the decomposition or denaturation of the active ingredients within the fermented precipitate and improve preservation stability. Additionally, by formulating it into a semi-solid, paste, or solid form through a drying process, it enables diverse applications depending on the form of the final product. In particular, the concentration of active ingredients within the fermented precipitate can be increased during the drying process, thereby maximizing the efficacy of the final product. Finally, the sterilization step ensures the microbiological safety of the fermented precipitate while minimizing the denaturation of the active ingredients, thereby satisfying the quality requirements for use as a cosmetic raw material. Through this series of processes, the present invention holds technical significance in that it stably preserves the active ingredients of oat fermented precipitates and enables their utilization as a high-quality cosmetic raw material.

[0083] Through a combination of these critical conditions, the preservation and stability of the fermented filtrate can be ensured while maintaining the activity of the active ingredients to the maximum extent.

[0084] At this time, the germinated oats are placed into a constant temperature and humidity germination device in which water is automatically supplied for 1 minute every 20 minutes and germinated for 10 to 72 hours so that the length of the sprouts becomes 0.5 to 7 mm.

[0085] At this time, the above step (a) comprises: (a1) mixing the germinated oats and water in a ratio of 1:1 to 3.5 and soaking them at 25°C for 1 to 72 hours; (a2) dehydrating the soaked oats for 30 minutes to 2 hours; and (a3) ​​steaming the oats for 30 to 120 minutes, turning them over and mixing every 20 to 40 minutes, then cutting off the steam supply and maintaining them for 30 to 120 minutes, and then cooling them for 30 to 60 minutes.

[0086] The reasons and critical significance for each of the above components are as follows.

[0087] The germination conditions for oats, which involve automatically supplying water for 1 minute every 20 minutes, are intended to facilitate respiration and maximize germination efficiency by ensuring periodic water absorption and release by the oat seeds. The germination time is set to 10 to 72 hours because if it is less than 10 hours, sufficient germination does not occur, resulting in low enzyme activity, and if it exceeds 72 hours, excessive germination leads to a loss of nutrients. The sprout length is limited to 0.5 to 7 mm because if it is less than 0.5 mm, the enzyme activity from germination is insufficient, and if it exceeds 7 mm, nutrients are excessively transferred to the sprout, reducing its value as a fermentation substrate.

[0088] The ratio of germinated oats to water in step (a1) is set to 1:1 to 3.5 because if the ratio is less than 1:1, water absorption is insufficient, resulting in incomplete gelatinization of starch during the subsequent steaming process, and if it exceeds 3.5, excessive water absorption causes the oat tissue to soften, lose its shape, and lead to excessive leaching of nutrients. The soaking temperature is set to 25°C because water absorption by oats is most efficient at this temperature, and microbial growth is minimized. The soaking time is limited to 1 to 72 hours because water absorption is insufficient if it is less than 1 hour, and the risk of microbial contamination increases if it exceeds 72 hours.

[0089] (a2) The reason the dehydration time in step (a2) is set to 30 minutes to 2 hours is that if it is less than 30 minutes, the surface water is not sufficiently removed, making it difficult to control moisture in the subsequent steaming process, and if it exceeds 2 hours, the gelatinization of starch during steaming becomes uneven due to excessive moisture loss.

[0090] (a3) The steaming time in step (a3) ​​is limited to 30 to 120 minutes because if it is less than 30 minutes, the gelatinization of starch is insufficient, which reduces the efficiency of the subsequent fermentation process, and if it exceeds 120 minutes, excessive decomposition of nutrients and energy loss occur, which also reduces the efficiency of the subsequent fermentation process. Turning over and mixing every 20 to 40 minutes is to ensure that steaming is performed uniformly. Maintaining the steam supply for 30 to 120 minutes after cutting it off is to complete the gelatinization of starch and stabilize the texture through a ripening process using residual heat, and cooling for 30 to 60 minutes is to adjust the temperature to a suitable level for the subsequent fermentation process.

[0091] Each condition of these pretreatment processes is an essential element for optimizing the efficiency of the subsequent oat koji production and fermentation processes, and for maximizing the quality of the final fermented filtrate.

[0092] At this time, the above step (b) comprises: (b1) a step of sowing 0.01 to 4.99% by weight of white koji powder starter (Aspergillus luchuensis) relative to the weight of the dried oats into the cooled oats and mixing them evenly; (b2) a step of kojiing the sown oats for 48 to 120 hours in a koji maker at 30 to 40°C and 40 to 90% humidity, applying anaerobic or aerobic conditions depending on the degree of mycelial growth, maintaining the temperature at 30 to 40°C, and mixing at 12-hour intervals; (b3) a step of checking the koji state of the oats to confirm that the mycelia have penetrated more than 80% into the interior of the steamed oat particles, and (b4) a step of removing the oat koji in the koji state, aging it at room temperature for 3 to 24 hours, and then drying it.

[0093] The technical reasons and critical significance for each of the above configurations are as follows.

[0094] (b1) The amount of white koji powder starter is limited to 0.01 to 4.99% by weight relative to the weight of the dried oats in the culture substrate, because if it is less than 0.01% by weight, the growth of the mycelium is insufficient and the mycelium does not penetrate sufficiently into the oat grains, and if it exceeds 4.99% by weight, the balance of fermentation metabolites is disrupted due to excessive growth of the mycelium and an excessive amount of unnecessary fermentation by-products are produced.

[0095] (b2) The reason the fermentation temperature is limited to 30–40°C in step (b2) is that below 30°C, mycelial growth is reduced and fermentation efficiency decreases, and above 40°C, mycelial growth is inhibited or dies, so normal fermentation does not occur. The reason the humidity is limited to 40–90% is that below 40°C, there is insufficient moisture for mycelial growth, resulting in insufficient fermentation, and above 90°C, the risk of contamination by unwanted microorganisms increases. The reason the fermentation time is limited to 48–120 hours is that below 48 hours, mycelial penetration is insufficient, and above 120 hours, quality degradation occurs due to excessive mycelial growth.

[0096] (b3) The reason for limiting the mycelial penetration rate to 80% or more in step (b3) is that if the mycelial penetration rate is less than 80%, the spore formation of the koji is not smooth, and the fermentation efficiency is significantly reduced during the subsequent fermentation process.

[0097] (b4) The reason the aging time in step (b4) is limited to 3 to 24 hours is that if it is less than 3 hours, the enzyme activity is insufficient and the molecular weight of the active ingredient is insufficient, and if it exceeds 24 hours, quality degradation due to over-fermentation occurs.

[0098] The limited numerical ranges exhibit the following significant technical effects.

[0099] Within the range of initial seeding amounts (0.01~4.99% by weight), mycelial growth and penetration are optimized, effectively reducing the molecular weight of the active ingredients of oats, which leads to an increase in the skin absorption rate of the final fermented filtrate. In particular, as confirmed in the embodiments of the present invention, the fermented filtrate produced within this range exhibits significant effects, such as a 33.96% increase in moisture retention compared to existing products.

[0100] Under fermentation conditions (30~40℃, humidity 40~90%, 48~120 hours), mycelial growth is optimized, and uniform fermentation takes place inside the oat particles. This ensures uniform quality of the fermented filtrate and leads to excellent effects such as a 31.58% reduction in skin roughness and a 71.68% reduction in pore index, as confirmed in the examples.

[0101] The range of mycelial penetration rate (80% or more) and aging time (3 to 24 hours) is a condition in which the active ingredients of oats are optimally broken down into low molecular weight and activated, which maximizes the physiological activity of the final fermented filtrate. As confirmed in the examples, it exhibits significant effects such as a 40% reduction in fine lines and a 1.07% improvement in skin brightness.

[0102] These numerical ranges were derived through numerous experiments and verifications, and it has been confirmed that the intended effect cannot be achieved if the range is exceeded.

[0103] At this time, the above step (c) comprises: (c1) a step of adjusting 30–99% by weight of water relative to the total water weight to 20–30°C, then inoculating 0.1–5.0% by weight of wine yeast (Saccharomyces cerevisiae) relative to the dry weight of the added oat koji, and dissolving it at 20–30°C for 0.5–1.5 hours; (c2) a step of adding 1–50% by weight of the oat koji relative to the weight of the dried oats as the fermentation substrate to the dissolved water and fermenting it at 20–30°C for 1–120 hours, while stirring every 0.5–1 hour initially to ensure uniform mixing; (c3) a step of adding the oats as the fermentation substrate, stirring, then adding all the remaining water used in step (c1), fermenting under aerobic conditions at 18–30°C for 1–72 hours, then switching to anaerobic conditions and fermenting at rest for 1–240 hours; and (c4) The process consists of a step of obtaining a main fermented liquid by filtering the fermented liquid through a mesh of 50 or larger.

[0104] In addition, the total amount of water may be 100 to 500% by weight of the dry weight of the oats used as the fermentation substrate, but is not limited thereto.

[0105] The technical reasons for each of the above configurations are as follows.

[0106] In step (c1), the water content is set to 30–99% by weight relative to the total water content to provide an optimal moisture environment necessary for the activity and proliferation of yeast. Maintaining the temperature at 20–30°C corresponds to the optimal growth temperature range for wine yeast (Saccharomyces cerevisiae); if this temperature range is exceeded, yeast activity is significantly reduced, leading to a decrease in fermentation efficiency. Inoculating wine yeast (Saccharomyces cerevisiae) in the range of 0.1–5.0% by weight is intended to secure an optimal initial cell mass for stable yeast proliferation and metabolite production during the fermentation process.

[0107] In step (c2), oat koji is added at a weight of 1 to 50% relative to the weight of the dried oats in the fermentation substrate to supply nutrients to the yeast and maintain an appropriate concentration of the fermentation substrate. Temperature conditions of 20 to 30°C and a hydration time of 1 to 120 hours were set to maximize the enzymatic activity of the oat koji and promote stable growth of the yeast. Stirring every 0.5 to 1 hour during the initial stage is intended to create a uniform fermentation environment and maximize the contact efficiency between the yeast and the substrate.

[0108] In step (c3), the fermentation temperature of 18–30°C is the optimal temperature range for yeast growth and metabolite production, and switching to anaerobic conditions after fermentation for 1–72 hours under aerobic conditions is intended to control the yeast growth and metabolite production patterns in stages. Static fermentation for 1–240 hours is the time required for sufficient accumulation of fermentation metabolites.

[0109] The critical significance of each process condition is as follows.

[0110] If the water content is less than 30% by weight, the growth of yeast is inhibited and fermentation does not proceed smoothly, and if it exceeds 99% by weight, the nutrients are excessively diluted and the fermentation efficiency is significantly reduced.

[0111] If the yeast inoculation amount is less than 0.1% by weight, the fermentation time becomes excessively long and the risk of contamination by unwanted microorganisms increases, and if it exceeds 5.0% by weight, an imbalance of metabolic products is caused by excessive proliferation of yeast.

[0112] If the amount of oat koji added is less than 1% by weight, there is a lack of nutrients for yeast and fermentation is insufficient, and if it exceeds 50% by weight, the viscosity of the fermentation liquid becomes excessively high and the fermentation efficiency decreases.

[0113] If the aerobic fermentation time is less than 1 hour, yeast proliferation is insufficient, and if it exceeds 72 hours, the oxidation of fermentation metabolites is accelerated, leading to a decline in quality. Additionally, if the static fermentation time is less than 1 hour, the accumulation of metabolites is insufficient, and if it exceeds 240 hours, a decline in the quality of the fermented liquid occurs.

[0114] The range of each of these process conditions was optimized through numerous experiments, and it was confirmed that the quality and functionality of the fermented filtrate significantly deteriorate when these ranges are exceeded.

[0115] At this time, the above step (d) comprises: (d1) a step of obtaining the main fermentation liquid by filtering it to a mesh size of 50 or larger; (d2) a step of inoculating the obtained main fermentation liquid with brewer's yeast (Saccharomyces pastorianus) at a weight of 0.1 to 5.0% relative to the weight of the main fermentation liquid; (d3) a step of activating the proliferation of yeast by stirring the inoculated fermentation liquid under aerobic conditions at 8 to 25°C for 12 to 48 hours; and (d4) a step of converting the fermentation liquid fermented under aerobic conditions to anaerobic conditions and fermenting it at a stationary temperature.

[0116] The technical reasons and critical significance of each of the above components are as follows.

[0117] Step (d) above is a secondary fermentation step intended to increase the diversity of fermentation products and control fermentation odors through multi-stage continuous fermentation using the main fermentation liquid.

[0118] (d1) The filtration condition of 50 mesh or larger is set to increase the efficiency of secondary fermentation by removing coarse particles and suspended solids from the main fermentation liquid. If filtration is performed with less than 50 mesh, competition for nutrients by yeast may occur during secondary fermentation due to the remaining coarse particles, which may hinder the production of the desired fermentation product.

[0119] In step (d2), brewer's yeast (Saccharomyces pastorianus) is inoculated in the range of 0.1 to 5.0% by weight to achieve optimal fermentation efficiency. If inoculated at less than 0.1% by weight, the yeast does not proliferate sufficiently, and fermentation proceeds incompletely. If inoculated at more than 5.0% by weight, excessive yeast proliferation leads to the excessive production of fermentation byproducts, which may degrade the quality of the desired fermentation product.

[0120] (d3) The temperature range (8–25°C) and time range (12–48 hours) of step (d3) reflect the optimal growth conditions for brewer's yeast. Below 8°C, yeast growth is significantly reduced, resulting in poor fermentation, and above 25°C, undesirable fermentation byproducts may be produced due to yeast stress. Additionally, if fermentation is performed for less than 12 hours, yeast proliferation is insufficient, and if fermentation is performed for more than 48 hours, the quality of the fermented liquid may deteriorate due to yeast autolysis.

[0121] Stirring under aerobic conditions is intended to promote yeast growth and induce uniform fermentation, which is an essential process for effectively producing the desired fermentation product in the subsequent anaerobic fermentation.

[0122] (d4) In step (d4), switching to anaerobic conditions to perform static fermentation is intended to convert the metabolic pathways of yeast to further break down the active ingredients of oats into smaller molecules and enhance the production of bioactive substances. Yeast that has proliferated sufficiently under aerobic conditions produces specific fermentation products under anaerobic conditions, which plays an important role in improving the functionality of the final fermentation filtrate.

[0123] The conditions of each of these stages have been optimized through numerous experiments, and they are critically significant in that it is difficult to secure the quality and functionality of the desired fermented filtrate if they are not met.

[0124] At this time, the germinated oats are soaked in water at 25°C for 24 to 36 hours with 2 to 3 times the amount of water, and the water is replaced and re-soaked at the 12th to 20th hour.

[0125] At this time, the above step (e) comprises: (e1) filtering the fermented liquid using a 0.2 to 0.45 μm filter paper, but using a reduced pressure filtration method with a syringe filter; (e2) low-temperature sterilizing the filtered fermented liquid at 62±2℃ for 30 to 60 minutes; (e3) cooling the sterilized fermented liquid to 20℃ or lower for 30 to 240 minutes; and (e4) repeating the low-temperature sterilization and cooling process 2 to 6 times to increase the shelf life of the fermented filtrate and minimize physicochemical denaturation.

[0126] The technical reasons for each of the above components are as follows.

[0127] Soaking sprouted oats in water at 25°C for 24 to 36 hours with 2 to 3 times the amount of water is intended to provide optimal conditions for the extraction of nutrients from the oats. In particular, replacing the water and re-soaking at the 12th to 20th hour is intended to suppress the growth of microorganisms that may occur during the soaking process, prevent the reabsorption of extracted nutrients, and promote the extraction of additional nutrients through fresh water.

[0128] The use of 0.2 to 0.45㎛ filter paper in the filtration and sterilization processes of the fermented liquid is intended to meet the microbial standards (allowable CFU / mL) required for cosmetic ingredients. In particular, the adoption of a vacuum filtration method using a syringe filter is because it enables efficient filtration while minimizing the loss of active ingredients in the fermented liquid.

[0129] The step of low-temperature sterilization at 62±2℃ for 30 to 60 minutes is an application of the LTLT (Low Temperature Long Time) treatment method, which is the optimal condition for controlling microorganisms while minimizing the denaturation of active ingredients in the fermentation liquid. Subsequently, cooling to below 20℃ for 30 to 240 minutes is intended to minimize the denaturation of ingredients caused by heat treatment and to stabilize them.

[0130] The critical significance of each of the above components is as follows.

[0131] The conditions of a water-to-oil ratio of 2 to 3 times, 25°C, and 24 to 36 hours for oat soaking were determined through experiments as optimal values; with a smaller amount of water, the leaching of nutrients is insufficient, and with an excessive amount, nutrients are excessively diluted, leading to reduced efficiency. Additionally, water replacement at the 12th to 20th hour was identified as the optimal time for inhibiting microbial growth and facilitating the additional leaching of nutrients.

[0132] In the filtration process, the use of filter paper in the range of 0.2 to 0.45 µm is the critical range that can minimize the loss of active ingredients while meeting the microbial standards for cosmetic ingredients. It has been confirmed that microbial control is insufficient at pore sizes larger than this, and the loss of active ingredients increases at smaller pore sizes.

[0133] In the sterilization process, a temperature range of 62±2℃ and a time of 30 to 60 minutes are critical conditions that simultaneously satisfy the stability of active ingredients in the fermentation liquid and the effect of microbial control. It was confirmed that at higher temperatures or longer times, the denaturation of active ingredients increases, while at lower temperatures or shorter times, microbial control is insufficient. In particular, experiments have proven that cooling to below 20℃ and repeating this low-temperature sterilization and cooling process 2 to 6 times is the optimal condition to maximize the preservation of the fermented filtrate while minimizing physicochemical denaturation.

[0134] The above conditions do not operate independently but are interconnected to produce a synergistic effect, which has significant technical implications in that it enables the production of cosmetic raw materials of superior quality compared to existing fermented filtrates.

[0135] At this time, the above step (f) comprises: (f1) a step of obtaining a fermented precipitate in a slurry state; (f2) a step of adding a stabilizer to the fermented precipitate in a slurry state; (f3) a step of drying the fermented precipitate with the added stabilizer to obtain a fermented precipitate; and (f4) a step of sterilizing the dried fermented precipitate to obtain a final fermented precipitate.

[0136] The technical reasons for the above configuration are as follows.

[0137] First, step (f1) is a step of obtaining a fermented precipitate in the form of a slurry that includes a portion of the supernatant. This is done so that the active ingredients contained in the supernatant are highly concentrated in the precipitate by including a portion of the supernatant instead of completely removing it during the precipitation separation process of the fermented product. It can be obtained by various methods such as centrifugation using a density gradient, tank sedimentation, table sedimentation, and nanofiltration, which are starch separation methods.

[0138] Step (f2) is the step of adding a stabilizer, such as dextrin or silica gel, to the fermented precipitate in a slurry state. This is to minimize physical and chemical degradation of the fermented precipitate that may occur during the subsequent drying process and to improve the stability of the active ingredients. Stabilizers can be used alone or in combination of two or more, which contributes to improving the shelf life and stability of the final fermented precipitate.

[0139] Step (f3) is a step of drying a fermented precipitate to which a stabilizer has been added to obtain a fermented precipitate in a semi-solid, paste, or solid state. The drying method may include low-temperature drying methods such as freeze drying (lyophilization), high-temperature drying methods such as low-temperature vacuum drying or hot air drying, or freeze drying or vacuum drying methods following autoclaving. Through these various drying methods, an appropriate state suitable for the purpose of the final product can be obtained, and preservation can be improved while maintaining the stability of the active ingredient.

[0140] Finally, step (f4) is the step of sterilizing the dried fermented precipitate to obtain the final fermented precipitate. This is intended to ensure the safety of the final product by controlling microorganisms that may not be completely removed during the drying process. Various sterilization methods can be applied, including ultraviolet (UV) or infrared (IR) irradiation, radiation irradiation, steam sterilization (autoclaving), treatment with chemical sterilizers such as hydrogen peroxide or ethanol, low-temperature plasma sterilization, high-pressure steam sterilization, retort sterilization, EO gas sterilization, dry heat sterilization, and pressurized steam autoclave. Through these sterilization processes, the microbiological safety of the final fermented precipitate can be ensured and its shelf life improved.

[0141] Through these detailed steps, a final fermented precipitate can be produced that is highly concentrated with active ingredients while possessing excellent stability and shelf life. Each step is essential for ensuring the quality and safety of the final product, thereby enhancing its commercial value.

[0142] In addition, the present invention relates to a method for manufacturing oat koji and a cosmetic and health functional food composition comprising an oat fermented product containing oat koji as a fermenting agent as an active ingredient, wherein the oat koji is manufactured using a method for manufacturing oat koji and a method for manufacturing an oat fermented product containing oat koji as a fermenting agent.

[0143] In addition, one embodiment of the present invention is as follows.

[0144] The oat fermentation filtrate of the present invention contains 91.88 mg / 100g leucine, 126.00 mg / 100g arginine, 105~115 mg / 100g glutamic acid, 2.5~3.0 μg / 100g biotin, and 20~30 μg / 100g total folic acid.

[0145] The present invention provides optimized content of lysine 59.83 mg / 100 g, histidine 27.50 mg / 100 g, tryptophan 13.08 mg / 100 g, methionine 18.99 mg / 100 g, threonine 20.82 mg / 100 g, isoleucine 29.00 mg / 100 g, phenylalanine 65.21 mg / 100 g, valine 44.09 mg / 100 g, tyrosine 50.69 mg / 100 g, alanine 61.25 mg / 100 g, proline 38.34 mg / 100 g, aspartic acid 35.48 mg / 100 g, serine 28.89 mg / 100 g, and glycine 19.67 mg / 100 g.

[0146] The oat fermentation filtrate of the present invention contains 0.04 mg / 100 g of vitamin B1, 0.14 mg / 100 g of vitamin B2, 0.94 mg / 100 g of vitamin B3, and 0.01 mg / 100 g of vitamin B6.

[0147] This ingredient composition was achieved through the proprietary complex fermentation method of the present invention, and in particular, the optimal composition of B vitamins and amino acids was confirmed to exhibit synergistic effects on skin whitening, elasticity enhancement, pore improvement, skin inflammation reduction, hair growth, and hair loss improvement.

[0148] In the present invention, the germination process of oats is performed as follows. First, a washing process is carried out to remove foreign substances before the oats are introduced into a constant temperature and humidity germination device. The oats, after washing is completed, are introduced into a constant temperature and humidity germination device equipped with an automatic water supply system. At this time, the germination device is set to automatically supply water for 1 minute every 20 minutes to maintain a constant moisture content of the oats. The germination time is controlled within the range of 10 to 72 hours, and the key quality control indicator during this process is the length of the sprout. During the germination process, the length of the sprout is measured periodically, and germination is terminated when it reaches the range of 0.5 to 7 mm.

[0149] Germinated oats are transferred to the soaking process, where the ratio of water to oats is critical. Water is used in an amount 2 to 3 times the weight of the oats, and the water temperature is maintained at 25°C. The total soaking time is set to 24 to 36 hours, with water replacement performed 12 to 20 hours after the start of soaking. Water replacement is carried out by completely draining the existing water and reinjecting new water in the same proportion. This water replacement is essential to inhibit microbial growth that may occur during the soaking process and to maintain the freshness of the oats.

[0150] In particular, managing the length of the sprouts is important during the germination process, as if the sprout length is less than 0.5 mm, the activation of nutrients through germination may not occur sufficiently, and if it exceeds 7 mm, excessive consumption of nutrients may occur. Additionally, the water replacement time during the soaking process is set between 12 and 20 hours; this is the optimal time confirmed through experiments, and replacing the water at this time maximizes the water absorption rate of the oats and minimizes microbial growth.

[0151] These germination and soaking conditions are key pretreatment conditions for obtaining optimal results in the subsequent processes of koji production and fermentation, through which the active ingredients of oats can be preserved and activated to the maximum extent.

[0152] (a1) In step (a1), finely milled oats and water are first mixed in a weight ratio of 1:1 to 3.5 and soaked at a temperature of 25°C for 1 to 72 hours. Preferably, dried germinated oats are soaked in water at a ratio of 2 to 3 times the amount of water for 24 to 36 hours, and it is more preferable to replace the water and soak again at the 12th to 20th hour.

[0153] Oats used for soaking are germinated for 10 to 72 hours under conditions where water is automatically supplied for 1 minute every 20 minutes in an automatic watering germination device, and sprouts with a length of 0.5 to 7 mm can be used. These germinated oats can be dried and used as needed. However, it is also possible to use ungerminated raw oats or milled or unmilled whole oats.

[0154] While it is most preferable to use purified or distilled water for immersion, tap water, spring water (or groundwater), bottled spring water (or mineral water), or filtered water may also be used. Additionally, mineral water, deep sea water, carbonated water, and ionized water can be used.

[0155] During the soaking process, the soaking time can be adjusted according to the quality and condition of the oats. For example, for germinated oats, 24 to 36 hours is appropriate, and the efficiency of extracting active ingredients during the fermentation process can be increased by replacing the water and re-soaking after 12 to 20 hours. It is important to maintain the soaking temperature at 25℃ to optimize the water absorption rate of the oats and microbial growth.

[0156] In one embodiment of the present invention, germinated oats and water were mixed in a ratio of 1:2.5 and soaked at 25°C for 30 hours, and the water was replaced and re-soaked after 15 hours. The oats soaked under these conditions exhibited an optimal state during the subsequent koji-making process.

[0157] (a2) Step can be carried out as follows.

[0158] After soaking is complete, the oats should be drained using a sieve, allowing for natural dehydration for 30 minutes to 2 hours. Preferably, this should be done for 45 to 90 minutes, and most preferably for 60 minutes. If the dehydration time is less than 30 minutes, the moisture content inside the oats may be excessive, causing them to become soft during the subsequent steaming process; if it exceeds 2 hours, the oats may become excessively dry, making it difficult to achieve a uniform moisture distribution during steaming.

[0159] As for the dehydration method, it is preferable to naturally dehydrate at room temperature (20–25°C) using a stainless steel sieve with a mesh size of 25–50. In this case, if the mesh size is less than 25, the oats may pass through the sieve, and if it exceeds 50, the air permeability may decrease, which may reduce dehydration efficiency. When dehydrating, it is recommended to spread the oats evenly on the sieve to a height of 5–10 cm or less to ensure uniform dehydration.

[0160] If necessary, the dehydration efficiency can be improved by turning the oats 1 to 2 times during the dehydration process. It is advisable to turn the oats at intervals of 15 to 30 minutes after the start of dehydration, taking care not to destroy the oat kernels during this process.

[0161] In addition, the dehydration time can be appropriately adjusted depending on the season or climate conditions. In particular, during the humid summer months, the dehydration time can be extended up to 2 hours, while during the dry winter months, it can be shortened to a minimum of 30 minutes. It is desirable to control the moisture content of the dehydrated oats to be within the range of 35–45%.

[0162] It is preferable to carry out the subsequent steaming process immediately after dehydration is complete, but if unavoidable, it can be stored at a low temperature of 5°C or lower for up to 2 hours. However, since the quality of the oats may deteriorate if the storage time is prolonged, it is advisable to proceed with the subsequent process as quickly as possible.

[0163] (a3) Step is performed as follows. First, the dehydrated oats are placed in a steamer and steamed for 30 to 120 minutes. Preferably, steaming is performed for 40 to 90 minutes. During the steaming process, the oats are turned over and mixed evenly at intervals of 20 to 40 minutes to ensure uniform steaming. This is to ensure that the steam is evenly distributed among the oat particles so that the gelatinization of the starch proceeds uniformly.

[0164] Once steaming is complete, the steam supply is cut off, and the mixture is left undisturbed for 30 to 120 minutes to allow it to steep. During this process, the oat starch is sufficiently gelatinized, the texture softens, and moisture penetrates evenly into the interior of the oats. After steeping is complete, the oats are allowed to cool naturally for 30 to 60 minutes to gradually lower their temperature. It is advisable to avoid sudden temperature changes during this process, allowing the physical properties of the oat tissue to stabilize through natural cooling.

[0165] In particular, in this steaming process, by appropriately adjusting the steaming time, turning interval, resting time, and cooling time within the above ranges, steamed oats in a state optimized for the subsequent process of making koji can be obtained. These conditions are very important for optimizing the moisture content, gelatinization degree, and physical properties of the oats to create a state suitable for the growth of white koji starter.

[0166] In this embodiment, the best results were obtained when the steaming time was 60 minutes, the turning interval was 30 minutes, the resting time was 60 minutes, and the cooling time was 45 minutes. However, this is only one preferred embodiment, and the above range can be appropriately adjusted depending on the oat variety, moisture content, throughput, etc.

[0167] (b1) Step is performed as follows. First, white koji powder starter (Aspergillus luchuensis) is sown in oats that have been cooled after steaming, in an amount ranging from 0.01 to 4.99% by weight relative to the weight of the oats. Preferably, white koji powder starter can be sown in an amount ranging from 1.0 to 3.0% by weight relative to the weight of the oats.

[0168] The starter culture used at this time belongs to the genus Aspergillus, and one or more selected from white koji (A. kawachii, A. luchuensis, A. usamii mut, A. shirousamii), yellow koji (A. oryzae), red koji (Monascus sp.), black koji (A. rigey, A. awamori, A. usamii, A. niger), and soy sauce koji (A. sojae) may be used. In addition, one or more selected from the genus Rhizopus sp., the genus Absidia, or the genus Mucor may also be used.

[0169] The starter culture can be used in various forms, such as prepared starter culture, powder starter culture, or liquid starter culture, and in the present invention, powder starter culture is preferably used. When sowing, it is important to stir sufficiently so that the cooled oats and the starter culture are uniformly mixed. This is to ensure that the mycelial growth occurs evenly during the subsequent fermentation process.

[0170] Aseptic operation is required during the sowing process, and it is desirable to maintain the workplace temperature at 20–25°C and the relative humidity at 60–70%. When mixing, care must be taken to ensure that the oat particles are not crushed, and the mixture must be mixed evenly. While mixing methods such as hand rubbing or mechanical stirring may be used, it is important to ensure that the oat particles maintain their shape while the starter is uniformly distributed.

[0171] This stage is a critical step that determines the success or failure of the subsequent imperial process, and requires meticulous attention as failure to achieve a uniform distribution can affect the quality of the final product.

[0172] (b2) Step can be performed as follows.

[0173] First, the temperature of the koji-making period is set to 30–40°C, and the humidity is controlled within the range of 40–90%. Preferably, the humidity is maintained at 70–90% during the initial stage of koji-making to promote the initial growth of the mycelium, and thereafter, the humidity can be controlled within the range of 40–70% depending on the growth state of the mycelium.

[0174] The koji-making process is carried out for a total of 48 to 120 hours, during which the degree of mycelial growth is periodically observed to appropriately apply anaerobic or aerobic conditions. Specifically, anaerobic conditions are maintained for the first 24 hours of koji-making to induce active mycelial growth by allowing mycelia to penetrate into the interior (starch layer) of the oat grains, which serve as the culture substrate. Subsequently, once the mycelial penetration and growth into the interior (starch layer) of the oat grains reaches a certain level, the conditions may be switched to aerobic conditions to induce active mycelial growth on the surface (aleurone layer) and inside (starch layer) of the oat grains. To control the humidity of the culture medium under the above aerobic conditions, a warm compress may be used, or the aeration of the koji-making machine or the thickness of the oat pile may be adjusted.

[0175] The product temperature should be maintained at 30–40°C, preferably controlled around 35±3°C. Particular care should be taken to ensure the product temperature does not exceed 40°C during the 24–72 hour period when mycelial growth is vigorous. If the product temperature deviates from the set range, the temperature of the fermentation machine should be adjusted immediately to respond.

[0176] Mixing should be performed regularly at 12-hour intervals, but the interval may be adjusted depending on the growth status of the mycelium. The specific mixing method is as follows.

[0177] 1) For the first 24 hours of the empire, mix lightly to promote the initial establishment of the mycelium.

[0178] 2) Since mycelial growth is vigorous during the 24 to 72 hour period, mix the oat clumps just enough to loosen them up.

[0179] 3) After 60 to 72 hours, mixing should be stopped to ensure stable penetration and settlement of the mycelium, but unclumped oat particles (rice grains) attached to the walls or bottom during the koji formation process should be removed, and the humidity should be adjusted while carefully observing at 12-hour intervals until the total koji status is determined.

[0180] When mixing, rotate the upper and lower positions of the oat layers to ensure uniform fermentation, and gently break up any clumps. Pay particular attention to and mix the parts in contact with the walls or bottom of the koji mold.

[0181] Through this oat milling process, it is possible to produce oat mills in a total muddy state in which the mycelium has penetrated more than 80% into the interior of the oat grain.

[0182] (b3) In an example of checking the state of oat burrs in step (b3), the detailed method of implementation is described as follows.

[0183] The dendritic state of koji-cooked oats can be confirmed by observing the cross-section of the grain under an optical microscope. Specifically, an oat sample is taken during the koji-cooking process, a cross-section is cut with a scalpel, and the degree of mycelial penetration is checked by observing it under an optical microscope (40-400x magnification). At this time, the dendritic state can be classified into surface dendritic, breakthrough dendritic, and total dendritic depending on the degree of mycelial penetration.

[0184] The total growth state targeted in the present invention refers to a state in which the hyphae have uniformly penetrated and grown into the interior of the oat grain by more than 80%. This is a state in which, when the cross-section of the oat grain is observed under a microscope, the hyphae are evenly distributed to the center of the oat grain and appear white. On the other hand, surface growth refers to a state in which the hyphae have grown only on the surface of the oat grain, and breakthrough growth refers to a state in which the hyphae have only partially penetrated into the interior of the oat grain.

[0185] To quantitatively evaluate the hulling status, at least 100 oat grains are observed per sample to calculate the ratio of the total hulling status. Specifically, the evaluation is performed using the following method.

[0186] 1. Randomly select oat samples during imperialization and cut them into cross-sections.

[0187] 2. Observe 10-15 particles per field of view at 100x magnification with an optical microscope.

[0188] 3. Measure and record the degree of mycelial penetration for each particle.

[0189] 4. Measures were performed on a total of more than 100 particles.

[0190] 5. Calculate the proportion of particles with a mycelial penetration rate of 80% or higher.

[0191] At this time, if the proportion of particles with a mycelial penetration rate of 80% or more is 80% or more of the total, it is determined that the oat koji of the corresponding manufacturing unit has reached a total saturation state. If it falls short of a total saturation state, the saturation time is extended and saturation is continued until the target saturation level is reached.

[0192] Checking of the hulling status is performed at 12-hour intervals during the koji process, and in particular, from 48 hours after kojiing, the monitoring frequency is increased to 6-hour intervals to determine the optimal time for koji release. This is to prevent excessive growth of mycelia or spore formation caused by excessive kojiing and to produce oat koji with optimal enzyme activity.

[0193] (b4) Step can be carried out as follows.

[0194] First, the rupture state of the germinated oats is visually inspected to confirm that the hyphae have penetrated more than 80% into the interior of the steamed oat grains, indicating a state of total rupture. A total rupture state refers to a condition where the hyphae have completely penetrated into the interior of the steamed oat grains and the starch has been sufficiently saccharified. This can be confirmed by cutting the oat grains and observing the cross-section, where the hyphae are evenly distributed throughout the interior of the grains.

[0195] Once the total saturation status is confirmed, the oat koji is released from the koji machine. When releasing the oats, it is desirable to ensure that the temperature of the oats is 35℃ or lower. The released oats undergo a maturation process at room temperature (20–25℃) for 3 to 24 hours. Although the maturation time is independent of the season, it can be adjusted according to the season and temperature; it is advisable to adjust it to 3–12 hours in summer and 12–24 hours in winter. During the maturation process, the oats are spread out to a thickness of 5–10 cm to ensure uniform maturation.

[0196] The ripened oat koji undergoes a drying process. Room temperature drying, hot air drying, or high-temperature drying can be selectively applied as drying methods. Room temperature drying is carried out for 24 to 48 hours under well-ventilated conditions, while hot air drying is performed at 40 to 50°C for 4 to 8 hours. High-temperature drying can be performed at 60 to 70°C for 2 to 4 hours. During drying, it is desirable to ensure that the moisture content of the oat koji is 12% or less.

[0197] Once dried, oat koji can be stored at room temperature, in a refrigerator (0–10°C), or frozen (-18°C or below). If long-term storage is required, freezing is preferable; in this case, it is advisable to seal the packaging to prevent contact with moisture. For room temperature storage, keep in a cool place with humidity below 60%, and it is recommended to use within 6 months of the date of manufacture.

[0198] Oat koji produced through these extrusion, aging, and drying processes can maximize the extraction of active ingredients during the fermentation process and maintain stability even during long-term storage.

[0199] (c1) Step is a yeast activation step for the main fermentation step of oat fermentation, and first, 30 to 99% by weight of water is prepared based on the total weight of the mashing water. It is preferable to use purified water (distilled water) for this step, but tap water, spring water (or groundwater), bottled spring water (or bottled water), or water from a water purifier may be used, and if necessary, mineral water, deep sea water, carbonated water, and ionized water may also be used.

[0200] The prepared water is controlled to a temperature of 20 to 30°C using a constant temperature water bath, preferably within the range of 22 to 27°C. Yeast of the Saccharomycetes class is inoculated into the temperature-controlled water, and in the present invention, wine yeast (Saccharomyces cerevisiae) is used. At this time, the amount of yeast inoculated is 0.1 to 5.0% by weight based on the dry weight of the added oat koji, preferably within the range of 0.5 to 3.0% by weight.

[0201] The water inoculated with yeast is subjected to a dissolution process for 0.5 to 1.5 hours while maintaining a temperature of 20 to 30°C. The dissolution time may be adjusted according to the activity of the yeast and the temperature of the water, and is preferably carried out for approximately 1 hour. During the dissolution process, the mixture is gently stirred intermittently to ensure that the yeast is uniformly dispersed.

[0202] The wine yeast used in this step includes Saccharomyces cerevisiae strains, but yeasts from other Saccharomyces classes may be used as needed. For example, S. coreanus Saito, S. coreanus forma, S. sake, S. cerevisiae var ellipsoideus, S. formosensis, S. diastaticus, and S. rouxii, which are mainly used in the fermentation of traditional alcoholic beverages, may be used. Additionally, species of the genus Zygosaccharomyces (Z. bailii, Z. rouxii) from the Saccharomycetaceae family may also be used.

[0203] Once the dissolution of the yeast is complete, the state of yeast proliferation can be observed through microscopic examination to check the yeast activity. If it is determined that the yeast activity is insufficient, the dissolution time may be extended by up to 30 minutes. It is advisable to immediately proceed to the next step, the fermentation agent soaking step, with the yeast solution once dissolution is complete.

[0204] (c2) Step is explained in more detail as follows.

[0205] First, oat koji is added to water in which yeast is dissolved. The amount of oat koji added can be adjusted within a range of 1 to 50% by weight based on the weight of the dried oats used as the fermentation substrate. Preferably, adding 10 to 30% by weight is effective in terms of fermentation efficiency and economic feasibility. If the amount of oat koji added is less than 1% by weight, there may be insufficient nutrients for fermentation, and if it exceeds 50% by weight, the viscosity of the fermentation liquid may become excessively high, which may reduce fermentation efficiency.

[0206] The hydrangea process is carried out in a temperature range of 20 to 30°C, most preferably at 23 to 27°C. If the temperature is below 20°C, yeast activity may decrease, hindering smooth fermentation, and if it exceeds 30°C, abnormal fermentation may occur due to yeast stress. The hydrangea time can be adjusted within a range of 1 to 120 hours, preferably for 24 to 72 hours.

[0207] Particularly during the early stages of hydrangea cultivation, it is important to stir at intervals of 0.5 to 1 hour to ensure that the oat koji is uniformly dispersed in the water. A rotary stirrer may be used for stirring, and it is desirable to adjust the rotation speed within the range of 100 to 200 rpm. If initial stirring is insufficient, the oat koji may settle at the bottom of the fermentation liquid, preventing uniform fermentation.

[0208] The hydrangea process is based on the parallel double fermentation method among traditional fermentation types, but can be modified and applied using single fermentation, sugar fermentation, or double fermentation methods as needed. In the case of parallel double fermentation, the number of additional fermentation steps can be adjusted as required from Danyang to Saeng. At this time, it is desirable to maintain the temperature of the water added at each stage at the same level as the fermentation temperature.

[0209] A particular point to pay attention to at this stage is maintaining the uniformity of the fermentation liquid. Even after the initial stirring, the fermentation status should be observed frequently, and additional stirring may be performed if necessary. The condition of the fermentation liquid can be monitored by measuring pH, sugar content, and alcohol content, thereby allowing for the maintenance of optimal fermentation conditions.

[0210] (c3) Step can be performed as follows.

[0211] First, oats used as a fermentation substrate are prepared in the same manner as in the pretreatment step described above. Specifically, oats can be used that have been germinated for 10 to 72 hours in a constant temperature and humidity germination device in which water is automatically supplied for 1 minute every 20 minutes, so that the sprout length becomes 0.5 to 7 mm. These germinated oats and water are mixed in a ratio of 1:1 to 3.5 and soaked at 25°C for 1 to 72 hours, then dehydrated for 30 to 2 hours, steamed for 30 to 120 minutes while turning over and mixing every 20 to 40 minutes, the steam supply is cut off and maintained for 30 to 120 minutes, and then cooled for 30 to 60 minutes to prepare.

[0212] After adding the oats, which are the fermentation substrate prepared in this way, to the fermented liquid and stirring sufficiently to ensure good mixing, all of the remaining water (1 to 70% by weight of total water) after using 30 to 99% by weight based on the total weight of the soaking water in step (c1) is added, and fermentation is carried out under aerobic conditions for 1 to 72 hours at a temperature of 18 to 30°C, preferably 20 to 27°C. At this time, stirring may be performed depending on the fermentation state, and the stirring speed may be adjusted to 50 to 200 rpm. During the aerobic fermentation process, an air pump may be installed at the bottom of the fermentation tank to supply oxygen, and the amount of oxygen supplied may be adjusted to 0.5 to 2.0 vvm.

[0213] After aerobic fermentation is completed, the fermentation conditions are switched to anaerobic conditions, and static fermentation is carried out for 1 to 240 hours. The switch to anaerobic conditions is achieved by sealing the fermentation tank and cutting off the oxygen supply. During the static fermentation process, no stirring is performed, and the fermentation temperature is maintained at 18 to 30°C, preferably 20 to 25°C. At this time, it is desirable to maintain the pressure inside the fermentation tank at 0.1 to 1.0 kg / cm².

[0214] The progress of fermentation can be monitored by measuring sugar content using a refractometer, measuring pH using a pH meter, and confirming the yeast proliferation status through microscopic examination. Preferably, sugar content decreases from an initial 20–25° to a final 7–12°, pH decreases from an initial 5.0–6.0 to a final 3.5–4.5, and yeast count starts at 1.0 × 10⁶ 6 ~1.0×10 7 Final 1.0×10 cells / mL 7 ~1.0×10 8 It is desirable to increase to cells / mL.

[0215] Through the sequential progress of such aerobic fermentation and anaerobic static fermentation, the active ingredients of oats are effectively reduced in molecular weight and fermentation metabolites are sufficiently produced, so that a fermented filtrate with excellent effects such as skin whitening, wrinkle improvement, and moisturization can be obtained.

[0216] Step (c4) includes a process of separating the lees (sediment) from the fermented liquid using a filter screen of 50 mesh or larger. This step is described in more detail as follows.

[0217] When obtaining the main fermented liquid, the liquid is filtered using a filter, and a constant temperature of 10°C to 30°C is maintained to prevent quality degradation of the liquid during the filtration process. A filter mesh with a size of 50 mesh or larger is used to effectively separate the lees generated during the fermentation process while minimizing the loss of active ingredients.

[0218] Various filtration methods can be selected; standard mesh screens, cotton screens, and mesh screens can be used, and filter presses or gravity presses can be utilized selectively. Materials for the filtration tools may include stainless steel, nylon, and polyester, and can be appropriately selected according to the characteristics and purpose of the fermentation liquid.

[0219] During filtration, the filtration pressure and time can be adjusted considering the moisture content of the lees, and continuous filtration or fractional filtration methods can be selectively applied as needed. In particular, care must be taken to prevent the temperature of the fermentation liquid from rising during the filtration process, and if necessary, a constant temperature device can be used to control the temperature.

[0220] After the filtration process is completed, the turbidity of the obtained main fermentation liquid is checked, and re-filtration may be performed if necessary; at this time, a filter screen of the same mesh size may be used, or a filter screen with a finer mesh may be selectively used. Finally, the obtained main fermentation liquid is immediately transferred to the subsequent post-fermentation stage to prevent quality degradation.

[0221] The main fermented liquid obtained through this filtration process has the active ingredients of oats effectively extracted and can be utilized as an optimal substrate in the subsequent fermentation process.

[0222] Step (d1) is a step of obtaining the main fermented liquid by separating the lees (sediment) from the main fermented liquid after the main fermentation is completed, and can be carried out specifically as follows.

[0223] The main fermented liquid, once fermentation is complete, is filtered using a filtering machine, and the particle size of the filter used for filtration is 50 mesh or larger. During the filtration process, it is desirable to maintain a constant temperature of 10 to 30°C to maintain the quality of the main fermented liquid.

[0224] In addition to the filtration machine, various filtration devices may be used, such as main screens (general mesh screens, cotton screens, mesh screens), filter press type filters, and gravity presses. The material of the filter screen may include stainless steel, nylon, polyester, etc., but is not limited thereto.

[0225] When filtration, the fermented liquid is filtered slowly under constant pressure to ensure that the lees are completely separated. The filtration speed can be adjusted appropriately depending on the type and capacity of the filter, and filtration may be repeated two or more times if necessary.

[0226] To minimize the loss of the main fermented liquid during the separation of the lees, the fermented liquid remaining in the lees can be recovered and re-filtered. In this case, the recovered fermented liquid is managed separately from the main filtered liquid to ensure that its quality is not affected.

[0227] The main fermented liquid, once filtered, can be immediately transferred to the secondary fermentation stage to maintain quality during the secondary fermentation process, or, if necessary, temporarily stored at a low temperature of 10°C or lower. When storing temporarily, it is advisable to use a sealed container to minimize contact with outside air.

[0228] In this stage, conditions such as the moisture content of the lees or the temperature and humidity during filtration can be appropriately adjusted according to the characteristics of the filtration device and the state of the fermentation liquid, but are not limited thereto.

[0229] In step (d2), brewer's yeast (Saccharomyces pastorianus) inoculation can be performed as follows.

[0230] First, the fermented liquid obtained after the main fermentation step is filtered using a filter mesh of 50 mesh or larger to obtain the main fermented liquid. The temperature of the obtained main fermented liquid is adjusted to 8 to 25°C, preferably maintained at 10 to 20°C. At this time, if the temperature of the main fermented liquid is too high, the activity of the brewer's yeast may decrease, so the temperature can be controlled using a cooling device if necessary.

[0231] Brewer's yeast (Saccharomyces pastorianus) is inoculated in a range of 0.1 to 5.0% by weight based on the weight of the main fermentation liquid, preferably inoculated in a range of 0.5 to 3.0% by weight. At this time, the brewer's yeast inoculated may be used in the form of active dry yeast or liquid culture. If dry yeast is used, it may be used after being activated in sterile water at 15 to 25°C for 15 to 30 minutes prior to inoculation.

[0232] When inoculating yeast, it is advisable to stir slowly using a stirrer at a speed of 100 to 300 rpm for 10 to 30 minutes to ensure uniform dispersion. Caution should be exercised during this process, as excessive stirring can cause damage to the yeast cells. Immediately after inoculation, the dissolved oxygen content of the fermentation liquid can be maintained at 3 to 5 ppm to promote the initial proliferation of the yeast.

[0233] The brewer's yeast used in this step is a bottom-fermenting yeast characterized by excellent fermentation power even at low temperatures and the production of distinctive flavor compounds. These characteristics of the brewer's yeast can contribute to enhancing the flavor of the oat liquid and promoting the bioconversion of active ingredients during the post-fermentation process.

[0234] After inoculating with yeast, it is desirable to minimize the upper space of the fermenter to limit oxygen contact and maintain the internal pressure of the fermenter at 0.1 to 0.3 MPa. This helps induce normal metabolic activity of the yeast and prevents unnecessary oxidation.

[0235] (d3) After inoculating brewer's yeast (Saccharomyces pastorianus) at step (d3), the step of activating yeast proliferation can be performed as follows.

[0236] First, the main fermentation liquid is obtained by filtering it through a filter mesh of 50 mesh or larger after the main fermentation is completed. Brewer's yeast (Saccharomyces pastorianus) is inoculated into the obtained main fermentation liquid at a concentration of 0.1 to 5.0% by weight relative to the weight of the fermentation liquid. At this time, the preferred inoculation amount of brewer's yeast is in the range of 0.1 to 3.0% by weight relative to the weight of the fermentation liquid.

[0237] After yeast inoculation, the yeast proliferation of the fermentation liquid is activated under aerobic conditions within a temperature range of 8 to 25°C. During this process, stirring may be performed depending on the fermentation state, and the stirring speed can be adjusted from 50 to 200 rpm. During the aerobic fermentation process, an air pump may be installed at the bottom of the fermentation tank to supply oxygen, and the oxygen supply amount can be adjusted from 0.5 to 2.0 vvm. The preferred temperature range is 10 to 20°C, and more preferably, it is performed at 12 to 18°C. The duration of the aerobic conditions is 12 to 48 hours, preferably 18 to 36 hours, and more preferably 24 to 30 hours. During this process, stirring is performed intermittently depending on the fermentation state.

[0238] Stirring under aerobic conditions is performed at a stirring speed of 50 to 200 rpm to maximize contact with air, preferably at 80 to 150 rpm, and more preferably at 100 to 120 rpm. During the stirring process, it is desirable to maintain the oxygen solubility of the fermentation liquid at 4 to 8 mg / L, which is a condition optimized for yeast proliferation.

[0239] Through the step of activating yeast proliferation under these aerobic conditions, a sufficient amount of active yeast required for the post-fermentation process can be secured, which plays an important role in maximizing fermentation efficiency in the subsequent anaerobic fermentation step.

[0240] In this stage, the number of yeast can be measured by microscopic examination to confirm whether sufficient yeast proliferation has occurred, and generally, it is desirable to proceed to the next step when 106 to 108 CFU of yeast are secured per 1 mL of fermentation liquid.

[0241] (d4) The anaerobic conversion fermentation of step (d4) can be carried out as follows.

[0242] To convert the fermented liquid fermented under the above aerobic conditions to anaerobic conditions, the air inflow from the top of the fermentation tank is first blocked. At this time, the temperature of the fermentation tank is maintained at 8 to 25°C, preferably within the range of 10 to 20°C. When converting to anaerobic conditions, nitrogen gas may be purged for 3 to 10 minutes to remove as much oxygen as possible from inside the fermentation tank.

[0243] Static fermentation involves leaving the fermentation liquid undisturbed to allow natural fermentation to occur, and this process can be carried out for 48 to 240 hours. Preferably, static fermentation is performed for 72 to 168 hours. During the static fermentation process, the internal pressure of the fermentation vessel is maintained at 0.1 to 0.3 MPa, and the pH of the fermentation liquid is allowed to naturally change within the range of 3.8 to 4.5.

[0244] During the static fermentation period, the condition of the fermentation liquid is checked every 24 hours to monitor for abnormal fermentation. The specific gravity of the fermentation liquid gradually decreases from an initial range of 1.015 to 1.025 to finally reach a range of 1.002 to 1.008.

[0245] In a multi-stage continuous fermentation process, the precipitate and supernatant are separated to obtain the supernatant and the fermented precipitate, respectively. Preferably, a centrifuge utilizing a density gradient, which is a starch separation method, may be used, but tank sedimentation, table sedimentation, nanofiltration, etc., may be used, and are not limited thereto.

[0246] Once static fermentation is complete, the fermentation liquid is cooled to 2–8°C to inhibit yeast activity, and then allowed to stand for an additional 12–36 hours to allow suspended solids in the liquid to naturally settle. Through this post-treatment process, a clear and transparent fermentation filtrate can be obtained.

[0247] In this process, switching to anaerobic conditions and static fermentation promotes the production of secondary metabolites of brewer's yeast and plays an important role in stabilizing the flavor and functional substances of the fermentation liquid. In particular, it has been confirmed that under these conditions, the production of flavor components such as esters and higher alcohols, as well as functional peptides produced by yeast, increases.

[0248] (e1) Step is performed as follows.

[0249] Filtration of the fermented liquid is carried out using membrane filter paper with a size of 0.2 to 0.45 µm. This is to obtain a transparent water-soluble component suitable for use as a cosmetic, and at the same time to meet the standard for the allowable number of microorganisms (CFU / mL) for cosmetics. A vacuum filtration method using a syringe filter is adopted as the filtration method, which is the optimal method considering the viscosity of the fermented liquid and filtration efficiency.

[0250] Specifically, the filtration process proceeds in the following order. First, the fermented liquid is filled into a syringe of an appropriate volume. The capacity of the syringe is selected considering the volume and viscosity of the fermented liquid, and generally, a syringe with a capacity of 10 to 50 mL is used. The syringe filter is equipped with a sterile membrane filter with a size of 0.2 to 0.45 µm, and the filter material may be PVDF (Polyvinylidene fluoride), PES (Polyethersulfone), nylon, etc.

[0251] Vacuum filtration is performed using a vacuum pump, and the pressure is adjusted within the range of 0.1 to 1.0 bar, taking into account the viscosity of the fermentation liquid and the filtration rate. If necessary, a pre-filter may be used to prevent filter clogging during the filtration process; in this case, a filter with a size of 1.0 to 5.0 µm is used prior to the filtration.

[0252] The filtration process is carried out at room temperature of 20–25°C, and the filtration rate is maintained at 1–5 mL per minute. The filtered fermented filtrate is immediately placed in a sterile container for storage; at this time, a brown or light-blocking container is used to prevent degradation of the components due to light.

[0253] The fermented filtrate obtained through this filtration step maintains a transparent and uniform state and ensures a microbial level that satisfies quality standards for cosmetics. In particular, the vacuum filtration method using a syringe filter has the advantage of enabling efficient filtration while minimizing the loss of active ingredients in the fermented liquid.

[0254] (e2) Step (e2) is a key process to increase the shelf life of the final filtered fermented filtrate and minimize physicochemical degradation. In this step, the Low Temperature Long Time (VAT) method is applied to process the product at a low temperature for a long time.

[0255] Specifically, the fermented liquid filtered through a 0.2 to 0.45 µm filter paper is placed into a low-temperature sterilizer. At this time, the sterilization temperature is strictly controlled at 62±2℃, and the processing time is maintained for 30 to 60 minutes. Preferably, it is recommended to process for 40 to 50 minutes. These temperature and time conditions are set considering the optimal balance between controlling microorganisms and preserving the active ingredients of the fermented filtrate.

[0256] During the sterilization process, stirring may be performed to maintain a uniform temperature of the fermentation liquid. The stirring speed can be adjusted within the range of 50 to 200 rpm depending on the amount of fermentation liquid and the capacity of the sterilizer, but is not limited thereto.

[0257] It is desirable to use equipment capable of precise temperature control for the low-temperature sterilizer used in this step. Instead of a low-temperature sterilizer, a constant-temperature water bath or a heat exchanger may be used, and in this case, the same temperature and time conditions are applied.

[0258] During the sterilization process, the temperature of the fermentation liquid is monitored in real time to ensure it does not exceed the set temperature range (62±2℃). If a temperature deviation occurs, it is immediately adjusted to ensure a uniform sterilization effect is achieved.

[0259] Unlike High Temperature Short Time (HTST) or Ultra High Temperature (UHT) sterilization, this low-temperature sterilization step has the advantage of enabling effective microbial control while minimizing heat-induced denaturation of the fermented filtrate. In particular, it can preserve the activity of active ingredients contained in the oat fermented filtrate to the maximum extent.

[0260] This low-temperature sterilization treatment can be repeated 2 to 6 times along with the subsequent cooling step, thereby further improving the stability and shelf life of the fermented filtrate. However, the number of repeated treatments can be appropriately adjusted according to the characteristics of the fermented filtrate and the desired quality standards.

[0261] (e3) Step is a key process to increase the shelf life of the fermented filtrate and minimize physicochemical denaturation. Specifically, a cooling process is carried out over 30 to 240 minutes to slowly cool the low-temperature sterilized fermented liquid to a temperature of 20°C or lower.

[0262] A preferred embodiment of the present cooling process is a method of gradually lowering the temperature of the sterilized fermented liquid using a constant temperature water bath. First, a first cooling step is performed from a sterile state of 62±2℃ to 40℃ over 10 to 30 minutes, followed by a second cooling step from 40℃ to 30℃ over 10 to 60 minutes. Finally, a third cooling step is performed from 30℃ to a target temperature of 20℃ or lower over 10 to 150 minutes. This stepwise cooling process is effective in preventing rapid denaturation of active ingredients in the fermented liquid and improving stability.

[0263] A double-jacketed container may be used as the device for cooling, in which case a method of indirectly cooling the internal fermentation liquid by circulating cooling water through the outer jacket may be adopted. Alternatively, continuous cooling may be performed using a plate-type heat exchanger. The temperature of the cooling water is set 5 to 10°C lower than the target temperature of the fermentation liquid to ensure a gradual decrease in temperature.

[0264] In particular, during this cooling stage, it is desirable to maintain the stirring speed of the fermentation liquid at 60 to 120 rpm to ensure uniform cooling. This is because stirring too fast can promote oxidation of the fermentation liquid, and stirring too slow can lead to uneven cooling.

[0265] In one embodiment of the present invention, the best results were obtained when a total cooling of 240 minutes was performed based on 100L of fermented liquid, by first cooling to 40℃ over an initial 90 minutes, then cooling to 30℃ over 60 minutes, and finally cooling to 18℃ over 90 minutes. At this time, the stirring speed was maintained at 80 rpm.

[0266] The fermented liquid, once cooled, can be immediately transferred to a subsequent process or, if necessary, stored for up to 24 hours under constant temperature conditions of 10 to 20°C. This cooling process improves the stability of the active ingredients in the fermented liquid and significantly contributes to maintaining the quality of the final product.

[0267] (e4) The specific method for implementing the low-temperature sterilization and cooling process to improve the shelf life of the fermented filtrate and minimize physicochemical denaturation is as follows.

[0268] The low-temperature sterilization and cooling process of the present invention applies the Low Temperature Long Time (VAT) treatment method to improve the shelf life of the fermented filtrate and minimize physicochemical denaturation. Specifically, the process of low-temperature sterilizing the fermented filtrate at a temperature range of 62±2℃ for 30 to 60 minutes, followed by slowly cooling it to 20℃ or lower for 30 to 240 minutes, is repeated 2 to 6 times.

[0269] During the low-temperature sterilization step, it is important to precisely maintain the temperature of the fermentation filtrate at 62±2℃. This is because within this temperature range, the elimination of microorganisms occurs effectively while minimizing the thermal denaturation of the active ingredients in the fermentation filtrate. The sterilization time is set to 30 to 60 minutes, which is the minimum time required for microbial control; exceeding 60 minutes may result in the denaturation of the active ingredients.

[0270] In the cooling stage, the sterilized fermented filtrate is gradually cooled to below 20°C over a period of 30 to 240 minutes. Since sudden temperature changes can have a negative effect on the physical stability of the fermented filtrate, a gradual cooling process is essential. During this process, it is desirable to minimize stirring of the fermented filtrate to reduce physical shock.

[0271] Microorganisms that may remain in the fermented filtrate can be effectively controlled by repeating the above low-temperature sterilization and cooling process 2 to 6 times. In particular, if performed less than 2 times, microorganism control may be insufficient, and if performed more than 6 times, loss of active ingredients in the fermented filtrate may occur, which is undesirable.

[0272] This process can meet the specified allowable number of microorganisms (CFU / mL) of the fermentation filtrate while additionally controlling microorganisms that may not have been sterilized during the preceding 0.2–0.45㎛ filtration process. In addition, compared to High Temperature Short Time (HTST) or Ultra High Temperature (UHT) sterilization, it can minimize physicochemical denaturation of the fermentation filtrate, which has the advantage of preserving the activity of active ingredients generated during the fermentation process to the maximum extent.

[0273] The step of obtaining a fermented precipitate in a slurry state, which is step (f1) above, is characterized by obtaining the fermented precipitate by separating the precipitate and the supernatant liquid obtained during a multi-stage continuous fermentation process.

[0274] Specifically, the precipitate and supernatant can be separated from the fermentation liquid using a centrifugation method utilizing a density gradient. In this case, centrifugation is preferably performed at 1,000 to 20,000 xg for 10 to 60 minutes. Alternatively, a tank sedimentation method can be used, in which case natural sedimentation can be achieved by allowing the mixture to settle at a temperature of 5 to 30° for 2 to 48 hours. When using a table sedimentation method, the precipitate can be obtained by allowing the mixture to settle on a sedimentation table with an inclination angle of 15° to 45° for 2 to 24 hours.

[0275] When using the nanofiltration method, it is preferable to filter under conditions of 0.5 to 5 atmospheres using an ultrafiltration membrane having a fractional molecular weight in the range of 10 to 1,000 kDa. At this time, it is preferable to maintain the filtration temperature at 4 to 30℃.

[0276] The fermented precipitate in a slurry state obtained through the above methods preferably has a moisture content of 60 to 95 weight%, and more preferably has a viscosity in the range of 1,000 to 100,000 cP. If the moisture content of the fermented precipitate exceeds 95 weight%, energy efficiency may decrease in the subsequent drying process, and if it is less than 60 weight%, there is a risk that the active ingredient may be denatured.

[0277] In the present invention, when obtaining a fermented precipitate in a slurry state, it is preferable to obtain the active ingredients in a concentrated form by including a portion of the supernatant rather than completely removing it. This is to maximize the utilization of the active ingredients generated during the fermentation process, as they are also present in the supernatant. Specifically, it is preferable to include 5 to 50 weight percent of the supernatant relative to the weight of the fermented precipitate.

[0278] In addition, during the process of obtaining the fermented precipitate in a slurry state, it is desirable to maintain the temperature at no more than 30℃, and it is even more desirable to perform the work in an environment replaced with nitrogen gas to minimize contact with oxygen. This is to prevent oxidation of the active ingredients and improve stability.

[0279] The specific method for implementing the step of adding a stabilizer to the fermented precipitate, which is step (f2) above, is as follows.

[0280] The above step of adding a stabilizer is intended to improve the stability of the fermented precipitate in the obtained slurry state and to prevent quality degradation during the drying process.

[0281] The above stabilizer comprises one or more selected from the group consisting of dextrin, silica gel, and mixtures thereof, and preferably, dextrin and silica gel can be mixed in a weight ratio of 1:0.5 to 1:2. The amount of stabilizer added is preferably 0.1 to 10 parts by weight based on 100 parts by weight of the fermented precipitate in a slurry state.

[0282] Specifically, the addition of a stabilizer can be carried out in the following steps:

[0283] First, the obtained fermented precipitate in the form of a slurry is maintained at 15 to 25°C. This is an appropriate temperature condition for the uniform dispersion of the stabilizer.

[0284] Next, the stabilizer is slowly added to the fermentation precipitate while stirring at a speed of 150 to 300 rpm. At this time, the stirring time is preferably 10 to 60 minutes, and the stirring time can be extended as needed to ensure complete dispersion of the stabilizer.

[0285] After the stabilizer is completely dispersed, additional stirring is performed for 5 to 30 minutes to ensure the uniformity of the mixture. At this time, it is preferable to lower the stirring speed to 50 to 150 rpm.

[0286] In the above process, the injection of the stabilizer can be selected from a method of injecting the entire amount at once or a method of injecting it sequentially in 2 to 5 installments, and preferably, it is better to inject it in 3 installments. When injecting in installments, an interval of 5 to 15 minutes is left between each injection step so that the stabilizer is sufficiently dispersed.

[0287] If necessary, ultrasonic treatment may be performed in conjunction to improve the dispersibility of the stabilizer. It is preferable to perform ultrasonic treatment at a frequency of 20 to 40 kHz for 5 to 20 minutes.

[0288] The fermented precipitate with added stabilizer exhibits physical properties of pH 5.0 to 7.0 and viscosity 1,000 to 5,000 cP, which is suitable for a subsequent drying process. In addition, the addition of the stabilizer protects the active ingredients of the fermented precipitate from thermal denaturation or oxidation that may occur during the drying process, thereby improving stability.

[0289] The fermented precipitate with added stabilizer prepared by the above method can be stored at 4 to 8°C for up to 72 hours and maintains a stable state without changes in physical properties during this period.

[0290] The above step (f3), the drying step of the fermented precipitate, can be performed as follows.

[0291] The drying of fermented precipitates can be broadly classified into low-temperature drying and high-temperature drying methods. Low-temperature drying methods may include freeze drying (lyophilization) or low-temperature vacuum drying, while high-temperature drying methods may include hot air drying.

[0292] In a preferred embodiment, freeze-drying may be performed at -40°C to -80°C for 12 to 96 hours. The drying time may be appropriately adjusted according to the moisture content of the fermented precipitate and the final moisture content to be dried. In the case of low-temperature vacuum drying, it may be performed for 24 to 120 hours under vacuum conditions of 0.05 to 0.5 torr at a temperature range of 5°C to 25°C. In the case of hot air drying, it may be performed for 6 to 48 hours at a temperature range of 40°C to 80°C, and nitrogen gas may be injected to prevent oxidation of the fermented precipitate during the drying process.

[0293] In one embodiment of the present invention, drying of the fermented precipitate can be performed in multiple stages. For example, freeze-drying may be performed first, followed by vacuum drying, or hot-air drying may be performed first, followed by low-temperature vacuum drying. This multi-stage drying method has the advantage of effectively controlling the moisture content while minimizing the denaturation of the active ingredients of the fermented precipitate.

[0294] To improve the stability of the fermented precipitate during the drying process, dextrin may be added in an amount of 0.1 to 10% by weight relative to the weight of the fermented precipitate, or silica gel may be added in an amount of 0.05 to 5% by weight relative to the weight of the fermented precipitate. These stabilizers may be used alone or in a mixture of two or more types, and the total amount added can be controlled within the range of 0.1 to 15% by weight relative to the weight of the fermented precipitate.

[0295] It is preferable to adjust the final moisture content of the dried fermented precipitate to 1 to 15 weight%, and more preferably to 3 to 10 weight%. If the final moisture content is less than 1 weight%, the active ingredients of the fermented precipitate may be excessively denatured, and if it exceeds 15 weight%, the storage stability may be reduced.

[0296] The dried fermented precipitate obtained through the drying step of the fermented precipitate of the present invention may have a semi-solid, paste, or solid form, which can be controlled according to the drying method and conditions. It is preferable to store the dried fermented precipitate at a low temperature of 4°C or lower, and if necessary, it may be stored for a long period at -20°C or lower.

[0297] The sterilization step of the fermented precipitate, which is step (f4) above, is a step of obtaining the final fermented precipitate through a sterilization process of the dried fermented precipitate, and can be performed by one or more methods of ultraviolet (UV) sterilization, infrared (IR) sterilization, or radiation sterilization.

[0298] Specifically, the sterilization step may be performed using any one of a low-temperature plasma sterilizer, a high-pressure steam sterilizer, a retort sterilizer, an EO gas sterilizer, a dry heat sterilizer, or a pressurized steam autoclave. Additionally, the sterilization step may be performed by additionally performing freeze-drying or vacuum drying after steam sterilization (autoclaving), or by using a chemical sterilizing agent such as hydrogen peroxide or ethanol.

[0299] According to a preferred embodiment of the present invention, the sterilization step may be performed in the following order. First, the dried fermented precipitate is introduced into a sterilization device. Subsequently, appropriate temperature, time, and pressure conditions are set according to the selected sterilization method. For example, in the case of UV sterilization, the UV irradiation time and intensity are set, and in the case of high-pressure steam sterilization, the temperature, pressure, and time are set, respectively. After sterilization is completed, the fermented precipitate is cooled by an appropriate method to prevent denaturation.

[0300] According to another embodiment of the present invention, the sterilization step may be performed as a complex sterilization process of two or more stages. For example, after performing ultraviolet sterilization as a first step, additional sterilization may be performed as a second step using a chemical sterilizing agent. This complex sterilization process enables more effective microbial control of the fermentation precipitate.

[0301] After undergoing the sterilization steps described above, a sterility test can be performed to check for microbial contamination of the fermented precipitate. If the sterility test results are satisfactory, the fermented precipitate is obtained as the final fermented precipitate. The final fermented precipitate obtained in this way can be used as a raw material for cosmetic compositions and topical skin preparations, or as a pharmaceutical composition for health functional foods.

[0302] The sterilization step according to the present invention has the advantage of enabling effective microbial control while maintaining the physicochemical properties of the fermented precipitate to the maximum extent. In particular, various sterilization methods can be applied selectively or in combination, allowing for an optimized sterilization process to be performed according to the characteristics of the fermented precipitate. Furthermore, regarding the use of cosmetic compositions and external skin preparations containing oat fermented filtrate having skin whitening, elasticity and pore improvement, skin inflammation improvement, and hair improvement activities, the skin whitening, skin elasticity improvement, pore improvement, skin inflammation improvement, and hair improvement exhibit effects such as an increase in moisture retention of 30% or more, a decrease in skin roughness of 30% or more, a decrease in fine skin wrinkles of 35% or more, and a decrease in pore index of 70% or more.

[0303] Hereinafter, the structure of the present invention and the resulting effects are to be explained in more detail through specific embodiments and comparative examples. However, these embodiments are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[0304] [Example 1] Preparation of oat koji and fermented filtrate

[0305] Sprouted oats (sprout length 0.5–7 mm) were mixed with water in a 1:2 ratio and soaked at 25°C for 30 hours, and the water was replaced at the 15th hour for re-soaking. After dehydrating the soaked oats for 1.5 hours, they were steamed for 60 minutes and stirred every 30 minutes. The steam was cut off and the oats were left to steep for 60 minutes, after which they were cooled for 45 minutes.

[0306] 1.5% by weight of white koji starter (Aspergillus luchuensis, Suwon fermentation inc.) was sown into cooled oats and mixed thoroughly, then fermented for 72 hours in a koji maker at 35°C and 70% humidity. The total sown state, in which mycelia penetrated more than 80% into the interior of the oat grains, was confirmed. The total sown oat koji was removed, aged at room temperature for 12 hours, and then dried.

[0307] For primary fermentation, 1.0% by weight of wine yeast (Saccharomyces cerevisiae) relative to the dry weight of oat koji was inoculated into 60% by weight of water adjusted to 25℃ and dissolved for 1 hour. 40% by weight of the oat koji was added to the dissolved water and incubated at 25℃ for 48 hours, stirring every 45 minutes during the initial stage to ensure uniform mixing. After fermenting under aerobic conditions for 24 hours, the conditions were switched to anaerobic conditions and left to stand for 72 hours.

[0308] The fermentation liquid was filtered through a 50 mesh to obtain the main fermentation liquid, and brewer's yeast (Saccharomyces pastorianus) was inoculated into it at 1.0% by weight relative to the weight of the main fermentation liquid. The inoculated fermentation liquid was stirred under aerobic conditions at 15°C for 24 hours to activate yeast growth, and then switched to anaerobic conditions and fermented at rest for 48 hours.

[0309] Finally, the fermentation liquid was vacuum-filtered using a 0.45 μm syringe filter, and the process of low-temperature sterilization at 62±2°C for 45 minutes followed by cooling to below 20°C for 120 minutes was repeated four times to obtain the fermentation filtrate. 2% by weight of dextrin was added to the fermentation precipitate in slurry form separated from the fermentation liquid and mixed uniformly. The mixture was then freeze-dried at -40°C for 48 hours to obtain a solid fermentation precipitate. The dried fermentation precipitate was subjected to sequential ultraviolet (UV) sterilization and infrared (IR) sterilization for 30 minutes each to obtain the final fermentation precipitate. As a result of the sterility test, no microorganisms were detected, confirming that the physicochemical properties of the fermentation precipitate were well preserved.

[0310] [Comparative Example 1] Preparation of rice oat flour extract

[0311] 20 mL of 70% ethanol was added to 2 g of rice oat flour to extract the supernatant, and the supernatant was concentrated under reduced pressure to prepare a rice oat flour extract.

[0312] [Comparative Example 2] Preparation of Fortified Oat Milk

[0313] Whole oats were ground to crush the outer hulls, and the granules were stirred in water at 40°C to prepare a slurry. Starch was hydrolyzed using alpha and beta amylases, then homogenized and treated with UHT. The prepared oat milk was fortified with Vitamin D, Vitamin A, B vitamins, calcium, and iron to produce fortified oat milk.

[0314] [Comparative Example 3] Preparation of oat fermentation filtrate by traditional fermentation method

[0315] Rice oats were soaked at 25°C for 24 hours, then steamed and cooled. Using traditional koji and yeast, the mixture was fermented at 25°C for 7 days and filtered to produce a fermented oat filtrate.

[0316] [Analysis of Free Amino Acid Content]

[0317] Free amino acid analysis was performed on each of the samples of Example 1 and Comparative Examples 1 to 3. Each sample was analyzed using an amino acid analyzer (L-8800 Amino acid analyzer, Hitachi, Japan). The samples were quantified based on 100g of edible portion, and the average value was calculated by repeating the measurement three times.

[0318] Table 1. Comparison of Free Amino Acid Content (Unit: mg / 100g)

[0319]

[0320] The oat fermentation filtrate of Example 1 showed superior results compared to the comparative examples in most free amino acid contents. In particular, the content of the essential amino acids lysine (59.83 mg / 100g), leucine (91.88 mg / 100g), and phenylalanine (65.21 mg / 100g) was 17.1 times, 23.0 times, and 7.6 times higher, respectively, compared to the rice oat flour of Comparative Example 1. Among the non-essential amino acids, the content of arginine (126.00 mg / 100g) and glutamic acid (109.90 mg / 100g) was particularly high, which is 1.5 times and 0.7 times higher, respectively, than that of the fortified oat milk of Comparative Example 2. In the case of alanine, which is related to skin moisturization, the content was 61.25 mg / 100g, which was higher than all comparative examples.

[0321] Of particular note is that the total content of arginine, glutamic acid, alanine, and proline, which are amino acids related to skin regeneration, is 335.49 mg / 100g, which is 3.6 times higher than Comparative Example 1 (92.60 mg / 100g) and 2.8 times higher than Comparative Example 3 (120.83 mg / 100g). These results demonstrate that the complex fermentation process of the present invention effectively breaks down oat proteins into low molecular weights to increase the free amino acid content, which is interpreted as a major factor in the excellent skin improvement effect.

[0322] Niacin (Vitamin B3) promotes ceramide synthesis, strengthening the skin barrier and reducing moisture loss from the epidermis. It is effective for whitening, antioxidant, anti-inflammatory, and anti-aging effects by protecting the skin from ultraviolet rays, hindering the migration of melanocytes, and preventing the transfer of black pigments produced by melanocytes to the periphery of the epidermis and the stratum corneum. Research has also shown that it is effective in alleviating acne and skin inflammation.

[0323] In particular, niacinamide, a whitening functional ingredient recognized by the Ministry of Food and Drug Safety, is a vitamin B3 derivative.

[0324] Biotin is a water-soluble vitamin also known as Vitamin B7 or Vitamin H. As a highly effective skin activator with excellent transdermal permeability, biotin can not only facilitate the penetration of other ingredients but also promote blood circulation. Biotin treats skin deficiencies, skin diseases, and aging.

[0325] Conditioning effects with other vitamins; when combined with electrolytes and vitamins, it can prevent dry skin and various skin diseases. When used in hair products, it can activate hair follicle cells. Other studies have shown that biotin can improve nail strength and durability and enhance hair health.

[0326] [Analysis of Vitamin B Group Content in Fermented Filtrate]

[0327] Vitamin B group analysis of each sample (fermented filtrate of Example 1, Comparative Examples 1 to 3) was performed in accordance with the methods of the Food Code of the Ministry of Food and Drug Safety. 100g of each sample was quantified and analyzed by HPLC (High Performance Liquid Chromatography). Vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), and B6 were analyzed using an HPLC equipped with a fluorescence detector, while biotin and total folic acid were analyzed by microbiological methods.

[0328] Table 2. Analysis Results of Vitamin B Complex Content (Unit: Based on 100g of edible portion)

[0329]

[0330] As a result of analyzing the vitamin B group content of the fermented filtrate prepared from Example 1 of the present invention, the following characteristics were confirmed. The vitamin B1 (thiamine) content was 0.04 mg / 100 g, which was 33.3% and 100% higher than Comparative Example 2 (0.03 mg / 100 g) and Comparative Example 3 (0.02 mg / 100 g), respectively.

[0331] In the case of vitamin B3 (niacin), Example 1 showed a content of 0.94 mg / 100 g, which is about 10.4 times higher than Comparative Example 2 (0.09 mg / 100 g). This suggests that the complex fermentation process of the present invention significantly increases niacin production.

[0332] The biotin content of Example 1 was 2.81 μg / 100g, which is about twice as high as that of Comparative Example 2 (1.41 μg / 100g). This demonstrates that the fermentation process of the present invention promotes biotin production.

[0333] Particularly noteworthy is the total folic acid content, with Example 1 showing 25.28 μg / 100g, which is more than four times higher than Comparative Example 2 (<6 μg / 100g). This demonstrates that the unique complex fermentation process of the present invention significantly increases folic acid production.

[0334] In the case of vitamin B2 (riboflavin), Example 1 showed a content of 0.14 mg / 100 g, which is 7 times higher than Comparative Example 3 (0.02 mg / 100 g). However, it showed a lower value than Comparative Example 2 (0.28 mg / 100 g), which is judged to be because Comparative Example 2 is a product in which the vitamin is artificially fortified.

[0335] The above results demonstrate that the complex fermentation process of the present invention significantly increases the content of most B vitamin components, showing that the increase in niacin, biotin, and total folic acid is particularly prominent. This increase in B vitamins is expected to have a positive effect on skin and hair regeneration and antioxidant activity.

[0336] [Evaluation of Skin Improvement Effects]

[0337] Exam Period: April 9–12, 2024

[0338] Test product:

[0339] - Test group: Oat fermentation filtrate (OFF) 100% concentrate

[0340] - Control group: S* Treatment essence finished product

[0341] Application method:

[0342] 1. Perform twice a day, morning and evening, after cleansing your face thoroughly.

[0343] 2. Tonify the test product using a cotton pad (wipe off with a pad)

[0344] 3. Apply approximately 2 mg, allow it to absorb, and then reapply; repeat this process 3 times.

[0345] 4. Application area

[0346] - Right cheek: The area extending from the bridge of the nose up to the jaw below the eye (S* Treatment essence)

[0347] - Left cheek: Left area from the bridge of the nose down to the jaw (OFF)

[0348] Table 3. Experimental results as illustrated in Figures 1 to 3.

[0349]

[0350] As a result of a clinical trial conducted over three days, the 100% pure oat fermentation filtrate (OFF) of the present invention (without any addition of 1,2-Hexanediol, etc.) showed superior results in all evaluation categories compared to the finished product containing the active ingredient of S* Company's fermentation filtrate cosmetic. Specifically, moisture retention increased by 33.96%, and skin brightness improved by 1.07%. In particular, there was no change in pigmentation, whereas the control group showed a 20% increase, making the skin duller and darker. Erythema (skin sensitivity) decreased by 11.67%, confirming skin safety.

[0351] Skin surface roughness decreased by 31.58%, resulting in smoother skin texture; fine lines decreased by 40%, and the average depth of deep wrinkles decreased by 5.84%, demonstrating an improvement in wrinkles. Additionally, the irregularity of horizontal pores decreased by 40.74% and the pore index decreased by 71.68%, showing excellent effects in improving pores as well.

[0352] These results demonstrate that the oat fermentation filtrate of the present invention possesses excellent efficacy in improving skin moisturization, antioxidant effects, skin anti-aging, whitening, improving elasticity and wrinkles, improving pores, and alleviating inflammation and wounds.

[0353] [Inflammation Relief and Wound Healing Experiment]

[0354] To confirm the anti-inflammatory and wound-healing effects of the oat fermentation filtrate of the present invention, an experiment was conducted on the inflamed area of ​​a subject. The experiment was carried out from April 9 to 19, 2024, and the Ontologene Ferment Filtrate (hereinafter "OFF") stock solution prepared in Example 1 was used as the test product.

[0355] For the test method, during the initial 5 days (April 9–14), the inflamed area was thoroughly cleansed twice a day, in the morning and evening, and then the inflamed area was wiped with a cotton pad soaked in undiluted OFF, followed by the application of approximately 0.5 mg of undiluted OFF. Subsequently, application was discontinued for 3 days (April 14–17), and the natural course was observed.

[0356] Table 4. The experimental results are as shown in Figure 4.

[0357]

[0358] Analysis of the image in Fig. 4, which represents the experimental results, revealed that in the initial state (April 9), red inflammation and acne-like papules occurred, and the pores were dilated. However, three days after application (April 11), inflammation began to decrease, redness diminished, and pore contraction began. Five days after application (April 14), inflammation significantly decreased, papules disappeared, and pore size significantly decreased. Notably, the improvement effect persisted even three days after discontinuation of application (April 17); the condition was almost completely healed with only slight traces of inflammation remaining, and the pores returned to a normal state. These results demonstrate that the oat fermentation filtrate of the present invention has an excellent improvement effect on inflammatory skin diseases, and specifically, that the healing effect persists even after discontinuation of application. This suggests that the oat fermentation filtrate of the present invention provides a fundamental skin improvement effect beyond mere symptom relief.

Claims

1. A cosmetic composition containing oat fermentation filtrate having skin whitening, elasticity and pore improvement, and skin inflammation improvement activities, wherein It contains oat fermentation filtrate as an active ingredient, The above fermented filtrate contains leucine 85~95mg / 100g, arginine 120~130mg / 100g, glutamic acid 105~115mg / 100g, biotin 2.5~3.0μg / 100g, total folic acid 20~30μg / 100g, lysine 55~65mg / 100g, histidine 25~30mg / 100g, tryptophan 12~15mg / 100g, methionine 15~20mg / 100g, threonine 18~22mg / 100g, isoleucine 25~30mg / 100g, phenylalanine 60~70mg / 100g, valine 40~45mg / 100g, tyrosine 45~55mg / 100g, and alanine Contains 55~65mg / 100g, proline 35~40mg / 100g, aspartic acid 30~40mg / 100g, serine 25~30mg / 100g, glycine 15~20mg / 100g, vitamin B1 0.03~0.05mg / 100g, vitamin B2 0.10~0.15mg / 100g, vitamin B3 0.90~1.00mg / 100g and vitamin B6 0.01~0.02mg / 100g, The above fermented filtrate is, (a) A step of pre-treating germinated oats by soaking and steaming them; (b) a step of sowing white koji starter into pretreated oats, mixing thoroughly, and then kojiing to produce oat koji in which the mycelium has completely penetrated and grown into the interior of the oat grains; (c) A step of performing the main fermentation of top-fermentation using the above oat koji and Saccharomyces yeast by switching from aerobic to anaerobic; (d) A step of performing bottom fermentation, which is a multi-stage continuous subsequent fermentation using brewer's yeast (Saccharomyces pastorianus), on the above main fermentation product while switching from aerobic to anaerobic; (e) a step of obtaining a fermented filtrate by repeating the process of filtering the fermented product, low-temperature sterilizing at 62±2℃ for 30 to 60 minutes, and cooling to 20℃ or below for 30 to 240 minutes 2 to 6 times; and (f) a step of obtaining a fermented precipitate by drying and sterilizing the fermented precipitate on the slurry obtained through a filtration process; and The sprouted oats mentioned above are, It was placed in a constant temperature and humidity germination device that automatically supplies water for 1 minute every 20 minutes and germinated for 10 to 72 hours until the sprout length became 0.5 to 7 mm, and The above step (a) is, (a1) A step of mixing the germinated oats and water in a ratio of 1:1 to 3.5 and soaking at 25℃ for 1 to 72 hours; (a2) a step of dehydrating soaked oats for 30 minutes to 2 hours; and (a3) a step of steaming oats for 30 to 120 minutes, turning them over and mixing every 20 to 40 minutes, then cutting off the steam supply and maintaining for 30 to 120 minutes, and then cooling for 30 to 60 minutes; comprising, The above step (b) is, (b1) A step of sowing 0.01 to 4.99% by weight of white koji powder (Aspergillus luchuensis) starter culture substrate relative to the weight of dried oats into cooled oats and mixing thoroughly; (b2) a step of kojiing sown oats for 48 to 120 hours in a koji-making facility at 30 to 40°C and 40 to 90% humidity, applying anaerobic or aerobic conditions depending on the degree of mycelial growth, maintaining a temperature of 30 to 40°C, and mixing at 12-hour intervals during the initial stage of mycelial activity; (b3) A step of confirming that the oats are in a total ruptured state, with the mycelium penetrating more than 80% into the interior of the steamed oat grains; and (b4) A step of aging oat koji in a total saturation state at room temperature for 3 to 24 hours and then drying; characterized by including a cosmetic composition containing oat fermentation filtrate having skin whitening, elasticity and pore improvement, and skin inflammation improvement activities.

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