KR20190073126A - Natural Preservatives and method for extending the shelf life - Google Patents

Abstract

A natural preservative for extending a shelf life of the present invention comprises: 3 g of a grapefruit seed extract; 1 g of a green tea extract; 0.5 g of a rosemary extract; 0.3 g of a pepper seed extract; 0.2 g of a root vegetable extract; 0.2 g of a benzoin tincture extract; and 0.2 g of cypress oil. Accordingly, the effect of preservation is excellent without any side effects appearing on the human body.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natural preservative and a preservative,

The present invention relates to a natural preservative, and more particularly, to a preservative that prevents corruption or deterioration of a material, and more particularly, to a preservative that inhibits corruption or deterioration of a material, And to a natural preservative and a manufacturing method thereof for extending the mixed preservation period.

In general, preservatives (antiseptics) are substances that prevent the decay of a substance. They are added to prevent the deterioration of foods, cosmetics and pharmaceuticals and to maintain their purity during their use or preservation.

Although the preservative is a substance extracted from natural (i.e., a natural preservative), most of the chemical preservative is easy to manufacture, cheap in cost, and easy to mass-produce, that is, a chemical preservative.

As for the chemical preservatives currently used, sodium salts of benzoic acid and the like are added to eye drops, water solutions, injections and the like in medicines.

In the case of food, it is also referred to as a food preservative (food preservative), and its use is regulated by the law (Pharmaceutical Affairs Law, Food Sanitation Act) just as it is in the case of medicines.

Mineral oil, creosote oil, tannin, etc. are used for the preservation of textiles, woods and the like, and formalin, red ginseng and balms are used for the biological specimens, and foods include salicylic acid, benzoic acid and its sodium salt, sorbic acid (Sorbic acid).

However, it is a prerequisite that the preservative should be free of harm to the human body. When the chemical preservative is ingested, it accumulates in the adipose tissue of the body and is likely to cause long-term toxicity. In some cases, it participates in the formation of carcinogenic substances, Reaction with protoplasm,

There is a problem that the immune function can be weakened by degrading or destroying the cell function such as destruction of the enzyme and denaturation of the protein.

Korean Patent Publication No. 10-2015-0076369 (Jul 07, 2015) Korean Patent Publication No. 10-2016-0058294 (May 25, 2016)

The present invention has been made in order to solve all the problems of the prior art described above, and it is an object of the present invention to provide a method for producing a mixture of grapefruit seed, green tea, rosemary, horseradish, benzoin tincture, The present invention provides a natural preservative and a manufacturing method thereof for prolonging the shelf life which improves the preservative ability without showing any adverse effects on the human body by producing the natural preservative.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the precise form disclosed. It can be understood.

The natural preservative for prolonging the shelf life of the present invention,

3 g of grapefruit seed extract, 1 g of green tea extract, 0.5 g of rosemary extract, 0.3 g of red pepper seed extract, 0.2 g of root vegetable extract, 0.2 g of benzoin tincture extract and 0.2 g of linseed oil.

The method of manufacturing a natural preservative for extending the preservation period of the present invention comprises:

After harvesting the ripe grapefruit, the grapefruit is removed from the grapefruit and the grapefruit seed is separated. The grapefruit seed is cleaned with water and dried, and the dried grapefruit seed is crushed. 100g of the ground grapefruit seed is put into the still, After 200 ml of water and 150 ml of glycerin were added to the distiller, the distiller was heated at 80 to 90 ° C for 15 minutes to 20 minutes, and the mixture charged into the distiller was filtered and poured into a container. Separator, operating the centrifuge for 3 minutes to 5 minutes, and then obtaining 3 g of grapefruit extract from the centrifuge; Green tea was collected from the mountain, washed with water, dried to a moisture content of 6% to 8%, and 50 g of the dried green tea was put into a distiller. To the distiller was added 150 ml of water and 80 ml of glycerin, After the distiller was heated to 80 to 90 ° C for 15 minutes to 20 minutes, the mixture charged into the distiller was filtered and placed in a container. The mixture contained in the container was placed in a centrifuge, and the centrifuge was operated for 3 minutes to 5 minutes Obtaining 1 g of green tea extract in the centrifuge; The rosemary was collected from the mountain, washed with water, dried to a moisture content of 2% to 5%, and 30 g of dried rosemary was put into a still, and 120 ml of water and 60 ml of glycerin were added to the still, After the distiller was heated to 80 to 90 ° C for 15 minutes to 20 minutes, the mixture charged into the distiller was filtered and placed in a container. The mixture contained in the container was placed in a centrifuge, and the centrifuge was operated for 3 minutes to 5 minutes , Obtaining 0.5 g of rosemary extract in the centrifuge; Horseradish was picked from the mountain area, washed with water, dried at a moisture content of 2% to 5%, and 20 g of dried horseradish were put into a distiller. 110 ml of water and 50 ml of glycerin were added to the distiller , The distiller is heated at 80 to 90 DEG C for 15 to 20 minutes

After the eleventh time, the mixture charged into the distiller was filtered and placed in a container. The mixture contained in the container was put into a centrifuge, and the centrifuge was operated for 3 minutes to 5 minutes. Then, 0.3 g of wasabi extract was obtained from the centrifuge ; Root vegetables were collected from the mountain area, washed with water, dried at a moisture content of 2% to 5%, and 20 g of dried root vegetables were put into a still, and 110 ml of water and 50 ml of glycerin were added to the still , Heating the distiller at 80 to 90 ° C for 15 to 20 minutes, filtering the mixture introduced into the distiller, filtering the mixture into a container, putting the mixture in the container into a centrifuge, moving the centrifuge for 3 to 5 minutes To obtain 0.3 g of root vegetable extract in the centrifugal separator;

After collecting the benzoin tincture from the mountain, rinse clean and scar on the stem to obtain 0.2g of benzoin tincture extract as an effluent; And scratching the untreated wood to obtain 0.2 g of an untreated white oil which is an effluent.

According to a preferred embodiment of the present invention, the present invention provides a method for producing a flavor enhancer comprising the steps of: 3g grapefruit seed extract, 1g green tea extract, 0.5g rosemary extract, 0.3g wasabi extract, 0.2g root vegetable extract, 0.2g benzoin tincture extract, There is no adverse effect on the human body, and the antiseptic ability is excellent.

The effect of the invention should be further understood by the overall description of the specification, and even if it is not explicitly stated, a person having ordinary skill in the art will recognize that it has such an effect If it is an effect, it should be regarded as an effect described in this specification.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

It will be understood by those of ordinary skill in the art that the present invention may be embodied in many different forms and should not be construed as being limited to the exemplary embodiments set forth herein, .

In addition, the sizes and shapes of the components shown in the drawings may be exaggerated for clarity and convenience of explanation, and the terms defined specifically in consideration of the configuration and operation of the present invention may vary depending on the intention or custom of the user, operator And the definitions of these terms should be based on the contents throughout this specification.

Hereinafter, preferred embodiments of a natural preservative and a method of manufacturing the same according to the present invention will be described with reference to the accompanying drawings.

The natural preservative for extending the shelf life according to the present invention is a mixture of grapefruit seed extract, green tea extract, rosemary extract, horseradish root extract, root vegetable extract, benzoin tincture extract and manna oil.

More specifically, grapefruit is a fruit of the grapefruit tree belonging to the citrus (Citrus), which has a grape-like flavor and runs like a cluster of grapes. Tangerine-like, round, 10-15 cm in diameter. The crust is leathery and the surface is smooth and yellow. The skin is thin and soft. The flesh is pale yellow, rich in juice, strong in taste, and slightly bitter. Seeds (seeds) are used for external use and taking, because they have a sterilizing effect, an antioxidant effect, a deodorizing effect and a convergence.

Here, extracts having preservative ability are extracted from the grapefruit seeds. At this time, the grapefruit seed extract is 3 g in the natural preservative according to the present invention.

Green tea is made by using non-fermented tea leaves. It is used to make tea leaves from newly-bred branches. It is usually used in three times in May, July and August. The leaves are picked, and the one picked up in May becomes the best car. The green tea has catechin ingredient. Green tea We do not get hurt when we put fish in water and store in refrigerator.

Here, extracts having preservative ability are extracted from the green tea. At this time, the green tea extract accounts for 1 g of the natural preservative according to the present invention.

Rosemary is a kind of herb, rich in vitamins and minerals, contains various pharmacological ingredients, digestion, diuretic, sterilization, antibacterial action.

Here, the extract having antiseptic ability is extracted from the rosemary. At this time, the rosemary extract accounts for 0.5 g in the natural preservative according to the present invention.

Horseradish is a perennial plant of dicotyledonous plant poppy and mustard seeds. It also eats kimchi in the spring. In the spring, it cuts off the root of the undergrowth in spring and dried it. It is used for the treatment of fish poisoning, noodle poisoning, spice, preservative, fungicide.

Here, the extract having the preservative ability is extracted from the wasabi. At this time, the wasabi extract is 0.3 g in the natural preservative according to the present invention.

In this embodiment, two types of burdock can be used, which are the antimicrobial and disinfecting powders. The burdock contains a large amount of saponin, tannin and lignin, and thus has a strong antibacterial and antiseptic effect. It can be expected that the root vegetable extract takes up 0.2g.

Benzoin tincture is used when it is taken out when the resin which is spilled out by scarring is cut on the stem of a tree with the japanese tree and is used for cosmetics, fragrance, tincture, ointment, etc. and is also used as a preservative.

Here, an extract having preservative ability is extracted from the benzoin tincture. At this time, the benzoin tincture extract accounts for 0.2 g in the natural preservative according to the present invention.

The 扁柏 oil is oil extracted from the cypress, called elongate tree.

Herein, the manure oil accounts for 0.2 g in the natural preservative according to the invention.

Thus, the natural preservative according to the present invention comprises 3 g of grapefruit seed extract, 1 g of green tea extract, 0.5 g of rosemary extract, 0.3 g of wasabi extract, 0.2 g of root vegetable extract, 0.2 g of benzoin tincture extract, 0.2 g .

Hereinafter, a method for producing a natural preservative according to the present invention will be described.

First, the extraction process of grapefruit seed extract is shown. After harvesting the ripe grapefruit, the grapefruit is removed from the grapefruit and the seed (seed) is separated. Then, the grapefruit seeds are cleaned with water and dried.

The well-dried grapefruit seeds are pulverized, and 100 g of the ground grapefruit seed is put into the still.

Further, 200 ml of water and 150 ml of glycerin are added to the distiller, respectively, and then the distiller is heated to 80 to 90 ° C for 15 to 20 minutes.

When the heating is finished, put the mixture in the distiller into the container. At this time, it is filtered with a filter net.

Then, the filtered mixture is put into a centrifuge.

After operating the centrifuge for 3 minutes to 5 minutes, 3 g of grapefruit seed extract is obtained in the centrifuge.

The green tea extract is extracted from the mountain area, and then the green tea is washed with water and dried to a moisture content of 6% to 8%. 50 g of dried green tea is put into the still.

Further, 150 ml of water and 80 ml of glycerin are added to the distiller, respectively, and then the distiller is heated to 80 to 90 ° C for 15 to 20 minutes.

When the heating is finished, put the mixture in the distiller into the container. At this time, it is filtered with a filter net.

Then, the filtered mixture is put into a centrifuge.

After operating the centrifuge for 3 minutes to 5 minutes, 1 g of green tea extract is obtained in the centrifuge.

As for the extraction process of rosemary extract,

After harvesting from the mountain, the rosemary is washed with water and dried to a moisture content of 2% to 5%.

30 g of dried rosemary is put into the still.

Also, 120 ml of water and 60 ml of glycerin are added to the still, respectively, and the still is heated to 80 to 90 ° C for 15 to 20 minutes.

When the heating is finished, put the mixture in the distiller into the container. At this time, it is filtered with a filter net.

Then, the filtered mixture is put into a centrifuge.

After the centrifuge is operated for 3 minutes to 5 minutes, 0.5 g of rosemary extract is obtained from the centrifuge.

As for the extraction process of wasabi extract,

After harvesting from the mountain, the wasabi is washed with water and dried to a moisture content of 2% to 5%.

20 g of dried wasabi is put into a still.

Further, 110 ml of water and 50 ml of glycerin are added to the still, respectively, and the still is heated to 80 to 90 ° C for 15 minutes to 20 minutes.

When the heating is finished, put the mixture in the distiller into the container. At this time, it is filtered with a filter net.

Then, the filtered mixture is put into a centrifuge.

After the centrifuge is operated for 3 minutes to 5 minutes, 0.3 g of wasabi extract is obtained from the centrifuge.

As for the extraction process of root vegetable extract,

After collecting in the mountain area, the root vegetable is cleaned with water and dried to a moisture content of 2% to 5%.

20 g of dried root vegetables are added to the still.

Further, 110 ml of water and 50 ml of glycerin are added to the still, respectively, and the still is heated to 80 to 90 ° C for 15 minutes to 20 minutes.

When the heating is finished, put the mixture in the distiller into the container. At this time, it is filtered with a filter net.

Then, the filtered mixture is put into a centrifuge.

After operating the centrifuge for 3 to 5 minutes, 0.3 g of root vegetable extract is obtained from the centrifuge.

In extracting the benzoin tincture extract,

After harvesting from the mountain, the benzoin tincture is cleaned with water and wound on the stem to obtain an effluent.

The amount of benzoin tincture extract used in the present invention is 0.2 g.

When we look at the extraction process of 扁柏 oil,

It scarifies the cypress that is called the cypress tree and gets the cypress oil which is the effluent. The amount of soft white oil used in the present invention is 0.2 g.

Thus, the natural preservative according to the present invention comprises 3 g of grapefruit seed extract, 1 g of green tea extract, 0.5 g of rosemary extract, 0.3 g of wasabi extract, 0.2 g of root vegetable extract, 0.2 g of benzoin tincture extract, It is made of cotton oil.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention. Accordingly, such modifications or variations are intended to fall within the scope of the appended claims.

Claims (2)

3 g of grapefruit seed extract, 1 g of green tea extract, 0.5 g of rosemary extract, 0.3 g of red pepper seed extract, 0.2 g of root vegetable extract, 0.2 g of benzoin tincture extract and 0.2 g of temperate oil A natural preservative for extending the period. After harvesting ripe grapefruit, remove grapefruit from grapefruit, separate grapefruit seeds (seeds), wash grapefruit seeds clean and dry,
The dried grapefruit seeds were crushed, 100 g of the ground grapefruit seeds were put into a distiller, 200 ml of water and 150 ml of glycerin were added to the distiller, and the distiller was heated at 80 to 90 ° C for 15 to 20 minutes After that, the mixture charged in the distiller was filtered and poured into a container,
Placing the mixture in a container in a centrifuge, operating the centrifuge for 3 to 5 minutes, and then obtaining 3 g of grapefruit extract in the centrifuge;
Green tea was collected from the mountain, washed with water, dried to a moisture content of 6% to 8%, and 50 g of the dried green tea was put into a distiller. To the distiller was added 150 ml of water and 80 ml of glycerin, After the distiller was heated to 80 to 90 ° C for 15 minutes to 20 minutes, the mixture charged into the distiller was filtered and placed in a container. The mixture contained in the container was placed in a centrifuge, and the centrifuge was operated for 3 minutes to 5 minutes Obtaining 1 g of green tea extract in the centrifuge;
The rosemary was collected from the mountain, washed with water, dried to a moisture content of 2% to 5%, and 30 g of dried rosemary was put into a still, and 120 ml of water and 60 ml of glycerin were added to the still, The distiller is heated to 80 ° C to 90 ° C for 15 minutes to 20 minutes
After the eleventh time, the mixture charged into the distiller is filtered and put into a container, the mixture contained in the container is put into a centrifuge, the centrifuge is operated for 3 minutes to 5 minutes, and then 0.5 g of rosemary extract is obtained in the centrifuge;
Horseradish was picked from the mountain area, washed with water, dried at a moisture content of 2% to 5%, and 20 g of dried horseradish were put into a distiller. 110 ml of water and 50 ml of glycerin were added to the distiller , The distiller is heated at 80 to 90 DEG C for 15 to 20 minutes
After the eleventh time, the mixture charged into the distiller was filtered and placed in a container. The mixture contained in the container was put into a centrifuge, and the centrifuge was operated for 3 minutes to 5 minutes. Then, 0.3 g of wasabi extract was obtained from the centrifuge ;
Root vegetables were collected from the mountain area, washed with water, dried at a moisture content of 2% to 5%, and 20 g of dried root vegetables were put into a still, and 110 ml of water and 50 ml of glycerin were added to the still , The distiller is heated at 80 to 90 DEG C for 15 to 20 minutes
After that, the mixture charged into the distiller is filtered and placed in a container, the mixture contained in the container is put into a centrifuge, and the centrifuge is operated for 3 minutes to 5 minutes to obtain 0.3 g of a root vegetable extract in the centrifuge ;
After collecting the benzoin tincture from the mountain, rinse clean and scar on the stem to obtain 0.2g of benzoin tincture extract as an effluent;
And scratching the untreated wood to obtain 0.2 g of a soft white oil as an effluent.