WO2006006745A1 - Compositions conservant la fraicheur de denrees de grande consommation au moyen d'extraits naturels - Google Patents

Compositions conservant la fraicheur de denrees de grande consommation au moyen d'extraits naturels Download PDF

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Publication number
WO2006006745A1
WO2006006745A1 PCT/KR2004/001681 KR2004001681W WO2006006745A1 WO 2006006745 A1 WO2006006745 A1 WO 2006006745A1 KR 2004001681 W KR2004001681 W KR 2004001681W WO 2006006745 A1 WO2006006745 A1 WO 2006006745A1
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WO
WIPO (PCT)
Prior art keywords
oil
freshness preserving
compositions
natural
commodity
Prior art date
Application number
PCT/KR2004/001681
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English (en)
Inventor
Mi-Young Hwang
Hyun-Chun Kim
Original Assignee
Mi-Young Hwang
Hyun-Chun Kim
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Mi-Young Hwang, Hyun-Chun Kim filed Critical Mi-Young Hwang
Priority to PCT/KR2004/001681 priority Critical patent/WO2006006745A1/fr
Publication of WO2006006745A1 publication Critical patent/WO2006006745A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Definitions

  • the present invention relates to commodity-freshness preserving compositions by using natural extracts and more particularly commodity-freshness preserving compositions which are capable of suppressing the growth of mold, germs, harmful insects and the like, generated in the course of storing and circulating the commodities including fruits, vegetable, flowering grasses, fishes, and meat, by using the antibiotic substances contained in the natural extracts.
  • the commodities such as fruits, vegetable, flowering grasses, fishes, meat and the like produce carbon dioxide and thermal energy, because they maintain organic activities including respiration, growth, after-ripening, transpiration and so on during the storage and circulation, whereby the freshness and the weight of those goods are varied depending on their inhaling rates and the reactions ensuing from various chemical changes.
  • the oxidizing substances like ethylene gas and the like so produced accelerate the ripening and aging and further the high humidity would favor decaying or spoiling by microbic actions from mold, germs, harmful insects.
  • the cold storing method including the refrigeration, ICF storage, freeze-storing and the like; the gas storing method for keeping the freshness by reducing the chemical changes taking place at the time of the respiration suppression and after-ripening of vegetable through the control of the gas composition in the storing space so as to increase the concentration of the carbon dioxide while decreasing the concentration of the carbon dioxide; the plasties film storage method intended for the room temperature storage by sealing with thin-film HP polyethylene film, representing a physiological-hindrance- free method by virtue of the low and high permeability to the water vapor and the carbon dioxide respectively; the coating agent applying method predominantly for the fruits, in which the substances belonging to the surface-active agents or synthetic resins are applied to fruits to form thin films thereon; and the like, are generally used to extend the freshness maintaining period.
  • the present invention was developed by taking notice of the excellent effect of the antibiotic substances contained in the natural extracts, with a view to resolving the above-described drawbacks with the conventional art.
  • the object of the invention is to provide the commodity freshness preserving compositions by using natural extracts, which enable the fruits, vegetable, flowers, fishes, meat and the like to maintain their flavors, nutrition and freshness in the course of storage and circulation for a long period of time.
  • the commodity-freshness preserving compositions by using natural extracts according to the invention comprise the plant oil extracted from plants at 0.01 ⁇ 0.5 wt.%, deodorants at 5-15 wt.%, and acids at 4-10 wt.%, the foregoing three components being the major components of the commodity-freshness preserving compositions by using natural extracts according to the invention, and the balance of water to make up 100 Wt.% of the total composition weight.
  • the plant oil as described above consists of the essential oil extracted from at least one or more plants selected from the group consisting of the pine family, e.g., the pines, Pinus thumbergii, Pinus rigida, Korean white pine, Pinus pumila and Japanese cypress; the mustard family, e.g.
  • the leaf mustards, mustards and Wasabia Koreana the chrysanthemum family, e.g., the chrysanthemums, China aster, Bidens bipinnata, Synurus deltoides, Caruus crispus, sunflowers and common marigold; the Asiatic self-heal family, e.g., Scutellaria indica, Ajuga spectabillis, Mosla patheticata, Prunella vulgaris, peppermints and Stachys riederi; and the Rutaceae family, e.g., the limes, oranges and lemons .
  • the invention is characterized in that the natural perfumed oil from the fruit, vegetable, flower and the like in the amount of 0.01-0.2 wt.% and/or the peppermint oil in the amount of 0.01-0.2 wt.% is added in addition to the above-described major components.
  • the plant oil used as the major component of the commodity-freshness preserving compositions by using natural extracts according to the invention, is recovered by various methods including the distillation method in which the plant as the raw material is put in a distillation barrel, volatile components contained in leaves and steins of the plant are caused to be extracted together with the steam which was passed-in, the steam having the volatile components therein is cooled and then the condensed mass or essential oil is separated and recovered; the extracting method in which the desired components are eluted by using petroleum solvents such as n-hexane and the like and which is applicable particularly in the case that a disagreeable odor from the deterioration of the components is produced in the above-described distillation method; the cold dipping method in which the raw material of plants is put to the purified fat from the hog, horse or the like so as to transfer the perfume components to the fat and then the desired components are eluted by using an alcohol; and the pressing method for squeezing the desired components by pressing the barks or peel under the prevention of the plant
  • the plant oil used in the invention is the essential oil extracted from the plants belonging to the pine family, the mustard family, the chrysanthemum family, the prunella vulgaris family, the rutaceae family and the like.
  • the pine family includes the pine tree, Japanese black pine, pinus rigida, pinus pentaphylla, pinus pumila and Japanese cypress;
  • the mustard family includes the leaf mustard, the ordinary mustard and wasabia koreana;
  • the chrysanthemum family includes the chrysanthemum, the china aster, bidens bipinnata, synurus deltoides, caruus crispus, the sunflower and the common marigold;
  • the Asiatic self-heal family includes Scutellaria indica, ajuga spectabillis, mosla franata, prunella vulgaris, the peppermint and stachys riederi;
  • the rutaceae family includes the lime, the orange and the lemon.
  • the essential oil for the case of the pine tree, is mainly obtained by extracting the leaves wherein the principal component is monoterpene and the essential oil is easily recoverable by steam distillation.
  • the oil from the pine is aromatic and has the antibiotic and disinfecting effects and the allelopathy characteristic of inhibiting the growth of mold, bacteria, harmful insects.
  • the seeds, roots, stems and leaves are the source for the essential oil, the principal components of which are isothiocyanate (ITC) and its derivatives like allyl isothiocyanate (AIT), i.e., particular acidic substances having an irritating odor.
  • ITC isothiocyanate
  • AIT allyl isothiocyanate
  • ITC isothiocyanate
  • AIT is produced from sinigrin by the enzymic reaction of myrosinase, acts to remove the fishy smell from processed foodstuffs like fishes and the meat and simultaneously improve their taste.
  • AIT also has the strong antibacterial activity to the food poisoning bacteria, the pathogenic yeast, the mold and the like, besides the antioxidizing activity.
  • the seeds, roots, stems and leaves are the source for the essential oil, the principal active components of which are terpenoid allelochemicals .
  • the terpenoid allelochemicals belonging to natural substance in the plant bodies are produced as the defense mechanism to protect the plants themselves.
  • the allelochemicals are put to use in the development of antibiotics, herbicides, insecticies and so on, because they influence species distribution and the growth of other living things .
  • the essential oil is mainly obtained from the leaves and stems of the plants and contains pulegone and menthone as the main components. Pulegone is somewhat toxic oil with the ketone structure, while menthone, which is a ketone with a saturated ring contained in the mint oil, is aromatic and is known as effective for the antisepsis, insecticide, disinfection and antibiotic.
  • the rutaceae plants provide the essential oil mainly from their fruits and peel, wherein the principal components of the extracted oil are linalool and limonene.
  • the freshness preserving effect may be excellent but the perfume of a composition would be so intense that the characteristic perfume of the object in the storage or circulation, that is, the fruit, vegetable, flowering grass, fish, meat or the like would be obscured.
  • the amount of the essential oil to be mixed is less than 0.01 wt.%, the composition would be free from too dense smell but insufficient in the freshness preserving effect.
  • the plant oil mixed with the freshness preserving composition according to the invention is preferably used in the amount of 0.01 ⁇ 0.5 wt.%.
  • the deodorants as one of the important components of the invention as well as the essential oil are intended to absorb, decompose and so remove the oxidizing substances such as ethylene gases or the like, which are evolved during the circulation or storage of the fishes, vegetable and fruits and act to ripen and age those fresh foodstuffs.
  • the deodorants having the function of absorbing and decomposing such oxidizing substances as the ethylene gas the commercially available products may be used.
  • the ordinary liquid-type deodorants procurable in the markets are used.
  • the mixing amount of the deodorant is less than 5 wt.%, the deodorizing effect for the oxidizing material like ethylene becomes poor, while in the case of
  • the production cost becomes high, with a little increase in the deodorizing effect. Therefore, mixing at 5 to 15 wt.% of the deodorant would be most preferable in consideration of both the economy and the deodorizing capability.
  • another important component of acid functions, for strengthening the effect, to activate the oil components extracted from the above-descried plants, such as monoterpene, the class of isothiocyanic acid salts including allyl isothiocyanate, terpenoid allelochemicals, pulegone, menthone, linalool and limonene.
  • a variety of ordinary acids can be used for this purpose. However, the acetic acid has a too strong scent and the ascorbic acid is too expensive. Therefore, in consideration of the economy and effect, avoiding the above-described disadvantages, the most appropriate acid for the commodity freshness preserving composition on the use of natural extracts according to the invention would be citric acid.
  • the amount of the acid added to the inventive composition is less than 4 wt.%, the activating effect for the essential oil becomes meager, while in the case of 10 wt.% or more of the acid, no further improvement in the activating effect is possible. Therefore, addition at 4 to 10 wt.% of the acid would be preferable in order to maximize the effect of activating the essential oil component.
  • the inventive commodity freshness preserving composition is completed by adding water to the mixture of the plant oil, deodorant and acid, the foregoing three being the important or major components of the invention, to make up 100 wt.% of the total composition.
  • the freshness maintaining compositions according to the invention are made from the essential oil with very strong inherent odors, as in the case of the essential oil from the pine trees or mustards, or the mixing amount of the oil is chosen too high to further improve the freshness maintaining effect, the odors of the objects to be protected tend to be obscured by the strong odors of the essential oil itself composing the inventive freshness maintaining compositions.
  • the natural fragrance oil can be supplementarily added to the important components of the invention.
  • the object to which the invention is to be applied is an orange
  • the orange- fragrance oil is added, and likewise the banana-fragrance oil in the case of a banana, so that the odors originating from the freshness maintaining compositions may not affect the objects.
  • This natural fragrance oil may not be an artificial one, but preferably would be the natural oil directly extracted from the objective plants like the fruits, vegetable, flowers and so on in the same method as the plant oil extracting method as described above.
  • the natural fragrance oil as the optional additional component to the important components of the inventive compositions is advantageously used in a small amount to cause a vague odor in the foodstuff product.
  • the fragrance effect becomes meager, while in the case of a too high amount, the price becomes expensive, with the effect remaining about the same.
  • the addition at 0.01 to 0.2 wt.% of the natural fragrance oil may be appropriate in consideration of the production cost and the effect.
  • the freshness maintaining compositions according to the invention are made by using an essential oil with a weak inherent odor, as in the case of the vegetable oil from the rutaceae, the natural fragrance oil is not necessarily used depending on the objective commodities, although a supplemental use can be recommendable to guarantee the antibiotic effect and the completeness of the commodities.
  • the commodity freshness preserving composition by using a natural extract according to the alternative variant of the invention is completed by introducing water, for the total weight of 100 wt.%, to the mixture of the vegetable oil, deodorant and acid as the important components, to which an natural fragrance oil further has been added.
  • the peppermint oil which has menthol and menthone as the main components, is typically chosen to complement the insecticide, antisepsis and disinfection as well as the latent fragrance.
  • the peppermint oil can also be made by the same processes as the distillation, extraction, cold dipping, or pressing process applied to obtain the essential oil from plants, as described in the above.
  • the inventive freshness maintaining compositions have strong odors in general, and therefore the peppermint oil to cause a vague or latent odor is preferably added in the amount of 0.01 to 0.2 wt.%.
  • the commodity freshness preserving composition by using a natural extract according to the invention is completed by introducing water, for the total weight of 100 wt.%, to the mixture of the vegetable oil, deodorant and acid, the mixture of the vegetable oil, deodorant, acid and natural fragrance oil, and the mixture of the vegetable oil, deodorant, acid and natural fragrance oil and a further component of the peppermint oil, each mixture corresponding to a variant embodiment of the invention.
  • the commodity-freshness preserving compositions by using natural extracts according to the invention absorb and so remove the oxidizing substances such as ethylene gases or the like, which are evolved during the circulation or storage of the fruits, vegetable, flowers, fishes, meat etc., and furthermore can have an antibiotic or quality enhancing synergic effect in conjunction with the antibiotic components generated from the plants themselves.
  • the oxidizing substances such as ethylene gases or the like, which are evolved during the circulation or storage of the fruits, vegetable, flowers, fishes, meat etc.
  • wt.% in the following examples is meant to percentage (%) based on weight of total composition.
  • the peel of oranges was pressed to squeeze out the oily component, whereby an essential oil preventing the deterioration of the fragrance was obtained.
  • the orange essential oil so obtained at 0.2 wt.%, liquid deodorant at 10 wt.%, citric acid at 5 wt.%, and the balance or 84.8 wt.% of water were put in a mixer, and mixed homogeneously by a stirrer at a room temperature, whereby a freshness preserving composition for banana based on a natural extract was completed.
  • a freshness preserving composition for the orange on the use of the orange essential oil is provided.
  • the orange essential oil extracted by the same pressing method as in the example 1 at 0.2 wt.%, liquid deodorant at 10 wt.%, citric acid at 5 wt.%, the peppermint oil obtained by an ordinary oil squeezing method at 0.1 wt.% and the balance or 84.7 wt.% of water were put in a mixer, and mixed homogeneously by a stirrer at a room temperature, whereby a freshness preserving composition for orange based on a natural extract was completed.
  • the freshness preserving composition finished as above was put in an orange box filled with oranges and then the box was packed.
  • the safe storing period measured for the orange box of interest in accordance with the same conditions and procedure as in the Example 1 exceeded the corresponding period for the control without the inventive freshness preserving composition by approximately more than 10 days.
  • a freshness preserving composition for the rose on the use of the pine essential oil is provided.
  • the pine leaves were put in a distillation barrel and heated, while passing steam in, so that the volatile oil present in the pine leaves together with the steam was extracted.
  • the steam mixture was lead to a condensing receiver, where the condensate formed by cooling was separated into the water phase and the upper oil phase, from which the pine essential oil was collected.
  • the pine leaf essential oil extracted by the distillation method as descried above at 0.5 wt.%, liquid deodorant at 15 wt.%, citric acid at 6 wt.%, the natural rose fragrance oil extracted from the roses at 0.1 wt.% and the balance or 78.4 wt.% of water were put in a mixer, and mixed homogeneously by a stirrer at a room temperature, whereby a freshness preserving composition for the rose based on a natural extract was completed.
  • the freshness preserving composition finished as above was put in a rose box filled with roses and then the box was packed.
  • a freshness preserving composition for mango on the use of the mustard seed oil is provided.
  • the mustard seed oil obtained by pressing the mustard seeds by means of a hydraulic press after crushing the seeds at 0.5 wt.%, liquid deodorant at 15 wt.%, citric acid at 5 wt.%, the natural mango fragrance oil extracted from the mangos at 0.2 wt.% and the balance or 79.3 wt.% of water were put in a mixer, and mixed homogeneously by a stirrer at a room temperature, whereby a freshness preserving composition for the mango based on a natural extract was completed.
  • the freshness preserving composition completed as above was put in a mango box filled with mangos and then the box was packed. The moments when the mangos start to turn brown and decay during the storage following the packing, with their interior being depressed, were observed and measured. Thus, the safe storing period measured for the mango box of interest exceeded the corresponding period for the control without the inventive freshness preserving composition by approximately more than 5 days.
  • a freshness preserving composition for rose on the use of the mustard seed oil is a freshness preserving composition for rose on the use of the mustard seed oil .
  • the natural rose fragrance oil and peppermint oil were additionally added to the important components of the composition used in the Example 4.
  • the mustard seed oil obtained by pressing the mustard seeds by means of a hydraulic press after crushing the seeds at 0.5 wt.%, liquid deodorant at 15 wt.%, citric acid at 5 wt.%, the natural rose fragrance oil extracted from the rose at 0.2 wt.%, peppermint oil at 0.1 wt.% and the balance or 79.2 wt. % of water were put in a mixer, and mixed homogeneously by a stirrer at a room temperature, whereby a freshness preserving composition for the rose based on a natural extract according to the invention was completed.
  • the freshness preserving composition for the rose completed as above was put in a rose box filled with roses, and then the box was packed.
  • the essential oil was respectively extracted from pine leaves, mustard seeds, chrysanthemum leaves, peppermint leaves and orange peel.
  • the respective plant oil described above in the quantity corresponding to 0.5 wt.% based on 100 wt.% of the total or finished composition when completed later, was placed in each of 15 tanks, each of the wild orange, mango and rose covering 5 tanks.
  • the liquid deodorant at 15 wt.%, the citric acid at 5 wt.%, peppermint oil at 0.1 wt.%, and each agreeing oil out of the three kinds of natural fragrance oil at 0.2 wt.%, and the balance or 79.2 wt.% of water were respectively put.
  • Each tank content was mixed homogeneously by the stirrer mounted in with the tank at a room temperature, whereby a total of 15 freshness preserving compositions for the wild orange, mango and rose, based on natural extracts, according to the invention, were completed. Similarly, three controls for wild orange, mango and rose without the inventive freshness preserving compositions were prepared.
  • the freshness preserving compositions prepared as above were put in 15 boxes filled with wild oranges, mangos and roses, and then the boxes were packed. Similarly, three packed boxes for the controls were also prepared.
  • the freshness preserving compositions by using the essential oil from pine leaves exhibited the best result.
  • the freshness preserving compositions by using the essential oil from mustard seeds, chrysanthemum leaves, peppermint leaves and orange peel had also excellent results in comparison to the non-treated group.
  • the freshness preserving compositions including the essential oil from the pine tree and mustard in spite of their strong odors, the fragrances of the wild oranges, mangos and roses to which the inventive freshness preserving compositions were applied were not erased and so preserved satisfactorily due to the supplementary addition of the natural fragrance oil from he wild oranges, mangos and roses.
  • the freshness preserving composition including the orange oil as the representative component had a fortified latent fragrance besides the activity of insecticide, antisepsis and disinfection, thanks to the synergic action with the peppermint oil component.
  • the commodity freshness preserving compositions by using natural extracts according to the present invention had the excellent inhibiting effect on the germs, mold and pathogenic insects such as : Listeria monocytogenes, Bacillus subtilis, Escherichia CoIi, Erwinia carotovora, Pseudomonas fluorescens, Saccharomyces cerevisiae, Candida albicans, Aspergillus orizae, Aspergillus nidulans, Penicillium spp. , Penicillium italicam, Penicillium digitatum, Alternaria mali, Botrytis cinerea, Fusarium oxysporum and Tetranychus urticae.
  • Listeria monocytogenes Bacillus subtilis, Escherichia CoIi, Erwinia carotovora, Pseudomonas fluorescens, Saccharomyces cerevisiae, Candida albicans, Aspergillus orizae
  • the commodity freshness preserving compositions using natural extracts according to the present invention can adsorb or decompose and so remove the oxidizing substances like the ethylene gas or the like produced in the course of the storage and circulation of the green commodities including fruits, vegetable, flowering grasses, fishes, meat and other processed food and further can inhibit the growth of the mold, microorganisms, bacteria and harmful insects, so that the flavor, nutrition and freshness of those commodities can be freshly preserved for a long period of time.

Abstract

La présente invention concerne des compositions préservant la fraîcheur de denrées de grande consommation au moyen d'extraits naturels, lesquelles compositions comprennent une huile végétale à raison de 0,01 ∩ 0,5 % en poids, des déodorants à raison de 5 ∩ 15 % en poids, et des acides à raison de 4 ∩ 10 % en poids, le pourcentage restant pour atteindre 100 % de la composition étant constitué par de l'eau. De plus, ces compositions peuvent contenir une huile aromatique naturelle correspondant à l'arôme/odeur/parfum des fruits, légumes, fleurs, etc. et/ou de l'essence de menthe poivrée à raison de 0,01∩0,2 % en poids du poids total de la composition. Selon cette invention, les compositions préservant la fraîcheur de denrées au moyen d'extraits naturels peuvent adsorber ou décomposer et donc éliminer les substances oxydantes telles que le gaz d'éthylène ou analogue dégagés pendant le stockage et la circulation des denrées végétales telles que fruits, légumes, plantes florales, poissons, viandes et autres denrées alimentaires conditionnées, inhiber par ailleurs le développement de moisissures, micro-organismes, bactéries et insectes nocifs, et donc préserver durablement l'arôme, la qualité nutritionnelle et la fraîcheur des denrées considérées.
PCT/KR2004/001681 2004-07-08 2004-07-08 Compositions conservant la fraicheur de denrees de grande consommation au moyen d'extraits naturels WO2006006745A1 (fr)

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PCT/KR2004/001681 WO2006006745A1 (fr) 2004-07-08 2004-07-08 Compositions conservant la fraicheur de denrees de grande consommation au moyen d'extraits naturels

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PCT/KR2004/001681 WO2006006745A1 (fr) 2004-07-08 2004-07-08 Compositions conservant la fraicheur de denrees de grande consommation au moyen d'extraits naturels

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102716166A (zh) * 2012-07-10 2012-10-10 无锡市第三人民医院 鬼针草总黄酮的提取方法及其在制备治疗类风湿性关节炎药物中的应用

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59132876A (ja) * 1983-01-20 1984-07-31 Toppan Printing Co Ltd 食品の保存方法
JPH0995672A (ja) * 1995-09-29 1997-04-08 Sanei Gen F F I Inc 水易溶性ヤマモモ科植物抽出物
WO1999009836A1 (fr) * 1997-08-23 1999-03-04 Queen Margaret College Formulation d'inhibiteurs et de conservateurs
JPH11209755A (ja) * 1998-01-30 1999-08-03 Iena Shoji Kk パームオイルを使用した商品の処理方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59132876A (ja) * 1983-01-20 1984-07-31 Toppan Printing Co Ltd 食品の保存方法
JPH0995672A (ja) * 1995-09-29 1997-04-08 Sanei Gen F F I Inc 水易溶性ヤマモモ科植物抽出物
WO1999009836A1 (fr) * 1997-08-23 1999-03-04 Queen Margaret College Formulation d'inhibiteurs et de conservateurs
JPH11209755A (ja) * 1998-01-30 1999-08-03 Iena Shoji Kk パームオイルを使用した商品の処理方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102716166A (zh) * 2012-07-10 2012-10-10 无锡市第三人民医院 鬼针草总黄酮的提取方法及其在制备治疗类风湿性关节炎药物中的应用

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