WO2013070045A1 - Natural food preservative containing phytoncides, and preparation method thereof - Google Patents
Natural food preservative containing phytoncides, and preparation method thereof Download PDFInfo
- Publication number
- WO2013070045A1 WO2013070045A1 PCT/KR2012/009517 KR2012009517W WO2013070045A1 WO 2013070045 A1 WO2013070045 A1 WO 2013070045A1 KR 2012009517 W KR2012009517 W KR 2012009517W WO 2013070045 A1 WO2013070045 A1 WO 2013070045A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- phytoncide
- weight
- parts
- wild
- natural food
- Prior art date
Links
Images
Classifications
-
- 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 a natural food preservative containing phytoncide, and more particularly, fungal bacteria are not generated in agricultural and marine products by phytoncide, a terpene and an alkaloid component and a glycoside, as a main component, and the food decays even when stored for a long time.
- the present invention relates to a natural food preservative containing phytoncide and a method for producing the same.
- preservatives are synthetic preservatives are inexpensive and have the effect of extending the shelf life of the article, but this is extremely limited in the use of food because of the recognition that may harm the health of consumers.
- Lukono involved in kimchi fermentation and decay using 15 kinds of plant material extracts such as Chinese cabbage, sesame leaf, traditional gat, dolsan gat, yeolmu, buttercup, stone parsley, cucurbita, carrot, leek, garlic, red pepper, leek, onion, ginger
- microorganisms such as stock megenteroides, pediococcus cerevisiae, lactobacillus platinum and yeast (Seccharomyces ceevisiae) as a test bacterium
- lactose is known as a strain that has a great effect on the rancidity of kimchi.
- Kimchi By showing significant antimicrobial activity against Bacillus Platinum, it suggested the possibility of using Kimchi as a natural preservative and rancidity inhibitor.
- Korean Patent No. 10-272793 Food preservatives using purslane extract
- Purslane Scientific name: Portulaca Oleracea L.
- It is effective in suppressing the contamination of fungi, but its shelf life was about 14 days, so it was difficult to use for ginseng, which should have a long shelf life.
- the present invention is to solve such a conventional problem, in wangteul and mugwort having a pesticidal substance containing phytoncide and matrin and aximatrine secreted to resist pests and fungi in trees and plants
- the present invention provides a natural food preservative containing phytoncide and a method for producing the same, which do not generate fungal bacteria in agricultural and marine products due to the fragrance generated, and do not rot even after long-term storage at room temperature.
- the natural food preservative containing the phytoncide of the present invention for achieving this purpose consists of a process of mixing the sensitized phytoncide and various kinds of sensitized wild vegetables and then ripening and filtering it.
- phytoncide a substance that plants exhale or secrete to resist pathogens, pests, and fungi
- ethyl alcohol and powders of various kinds of wild grasses for example, red snapper, mugwort, cabbage, mulberry
- the leaves of the tree, etc. are mixed and essenced to mature and filter them.
- the natural food preservative containing phytoncide of the present invention is a phytoncide, a materine and aximatrine, which are mainly composed of terpene and alkaloids and glycosides, which are secreted from trees and plants to resist pests and fungi, and glycosides.
- Mugwort and mugwort which has a pesticidal effect, contains wormwood, and purified water, which is an antioxidant, is mixed with each other by ethyl alcohol to maintain a liquid state.
- FIG. 1 is a process chart showing a manufacturing process of the present invention.
- Lactuca indica leaves 3-5 parts by weight of Lactuca indica leaves, 2-6 parts by weight of Artemisia annua, 2-5 parts by weight of Zanthoxylum schinifolium, Melia azedarach var.
- Leaf powder Mix 2 to 5 parts by weight, but if necessary, may not be mixed with the powder of the leaves of Sancho and mulberry.
- two or more kinds of wild grass are mixed with 60 to 70 parts by weight of purified water and mixed for about 20 to 40 minutes to obtain wild grass.
- the phytoncide liquid sensitized in the first step is mixed with the wild vinegar solution in the second step, and then sensitized for about 30 to 50 minutes.
- What is essence-ized in the 3rd process is aged for 45 to 52 hours within the temperature range of 34 degreeC-42 degreeC.
- the product aged in the fourth process is filtered using an ultrafiltration device or the like.
- phytoncide is the main component of the terpene and alkaloids and glycosides secreted to resist pests and fungi in leaves and plants of the intestine and cardiopulmonary function This is strengthened, stress is relieved, and sterilization is also known to be strong.
- Lactuca indica has a pesticidal effect because it contains matrine and aximatrine, and Artemisia annua has an unusual smell and has an immunomodulatory effect.
- Sancho (Zanthoxylum schinifolium) is effective in dehumidifying insects.
- Melia azedarach var. Is known to have drying and insecticidal effects.
- General bacterial count The bacterial count according to the general bacterial count test.
- Fungal growth qualitatively displays the degree of fungus growing in fresh ginseng (more + is more polluting)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a natural food preservative containing phytoncides, and a preparation method thereof. More specifically, phytoncides mainly comprise terpenes, which are a phenolic compound, alkaloids, and glycoside, and inhibit the growth of fungi in agricultural and marine products and prevent products from rotting even when stored for long periods of time. The present invention comprises: a first step of mixing 8-12 parts by weight of phytoncides and 7-12 parts by weight of ethyl alcohol to obtain a phytoncide essence; a second step of mixing a wild grass powder comprising 3-5 parts by weight of a Lactuca indica var. laciniata leaf powder and 2-6 parts by weight of mugwort with 60-70 parts by weight of purified water to obtain a wild grass solution; a third step of mixing the phytoncide essence obtained in the first step with the wild grass solution obtained in the second step to obtain an essence mixture; a fourth step of maturing the mixture obtained in the third step; and a fifth step of filtering the mixture obtained in the fourth step.
Description
본 발명은 피톤치드가 함유된 천연 식품보존제에 관한 것으로서, 더욱 더 상세하게는 페놀 화합물인 테르펜 및 알칼로이드 성분과 글리코시드가 주성분인 피톤치드에 의해 곰팡이 균이 농수산물에 발생하지 않으며 장시간 보관시에도 식품이 부패되지 않도록 하는 피톤치드가 함유된 천연 식품보존제 및 그 제조방법에 관한 것이다.The present invention relates to a natural food preservative containing phytoncide, and more particularly, fungal bacteria are not generated in agricultural and marine products by phytoncide, a terpene and an alkaloid component and a glycoside, as a main component, and the food decays even when stored for a long time. The present invention relates to a natural food preservative containing phytoncide and a method for producing the same.
일반적으로 많이 사용되는 보존제는 합성보존제로서 가격이 저렴하고 물품의 보존기간을 연장시키는 등의 효과가 있으나, 이는 수요자들의 건강을 해칠 수 있다는 인식에 의하여 식품종류에는 사용이 극히 제한되었다.Generally used preservatives are synthetic preservatives are inexpensive and have the effect of extending the shelf life of the article, but this is extremely limited in the use of food because of the recognition that may harm the health of consumers.
천연 식품 보존제로서 지금까지 알려진 천연향 미생물 활성물질중에는 계란에 함유된 콘알부민(conalbumin), 아비딘(avidin), 라이조자임(lysozyme)과 우유에 존재하는 락토페린(lactoferin), 유산균이 생산하는 박테리오신(bacterlosine) 미생물이 생산하는 플리라이신(polylysine)등의 단백질 성분과 생물체 조직에 소량 함유된 탄소수 12∼18개의 지방산, 시나몬(cinamon), 클로브(cloves)등의 정유성분, 안토시아닌(anthocyanin)등의 식물색소관련 성분에 향미생물활성이 있는 것으로 알려져 있으며, 이밖에도 카페인 데오브로마인, 피토알레신 등이 항균활성을 나타내는 것으로 알려져 왔으나 이들 성분들은 합성보존제에 비해 항균성이 현저히 낮고 작용 미생물의 범위가 좁아 그 사용량이 많아지기 때문에 사용자의 원가부담과 다량 첨가에 따른 제품의 고유 물성을 변화시키는 등의 단점이 있어 실제 사용에 있어 많은 제한을 받아왔다.Among the natural flavor microbial actives known to be natural food preservatives, bacterlosine produced by conalbumin, avidin, lysozyme and lactoferin and lactobacillus in milk ) Protein components such as polylysine produced by microorganisms, fatty acids having 12 to 18 carbon atoms in small amounts in organism tissues, essential oil components such as cinamon and cloves, and plant pigments such as anthocyanin It is known that there is flavor activity in related ingredients, and caffeine debromine, phyto allicin, etc. have been known to show antimicrobial activity, but these ingredients have significantly lower antimicrobial activity and narrower range of working microorganisms than synthetic preservatives. Because of the increase of the user's cost burden and the addition of a large amount of product's inherent physical properties There have been a number of disadvantages, such as limited in actual use.
그리고 배추, 깻잎, 재래종 갓, 돌산 갓, 열무, 미나리, 돌미나리, 쑥갓, 당근, 파, 마늘, 고추, 부추, 양파, 생강등 15종의 식물성 재료 추출물을 이용 김치발효 및 변패에 관여하는 루코노스톡 메젠테로이데스, 페디오코카스 세레비지, 락토바실러스 플라타늄과 효모(Seccharomyces ceevisiae)등의 미생물을 검정균으로 항균활성을 시험한 결과, 부추추출물이 김치의 산패에 커다란 영향을 미치는 균주로 알려진 락토바실러스 플라타늄에 대해서 현저한 항균활성을 보임으로써 김치의 천연보존제 및 산패억제제로서 이용 가능성을 시사하였다.Lukono involved in kimchi fermentation and decay using 15 kinds of plant material extracts such as Chinese cabbage, sesame leaf, traditional gat, dolsan gat, yeolmu, buttercup, stone parsley, cucurbita, carrot, leek, garlic, red pepper, leek, onion, ginger As a result of testing the antimicrobial activity of microorganisms such as stock megenteroides, pediococcus cerevisiae, lactobacillus platinum and yeast (Seccharomyces ceevisiae) as a test bacterium, lactose is known as a strain that has a great effect on the rancidity of kimchi. By showing significant antimicrobial activity against Bacillus Platinum, it suggested the possibility of using Kimchi as a natural preservative and rancidity inhibitor.
국내 특허 제10-272793호 "쇠비름 추출물을 이용한 식품보존제"가 알려져 있는데 이는 자생력이 강한 식물로 알려진 쇠비름(학명 : Portulaca Oleracea L.)에서 추출한 쇠비름즙을 액상이나 분말로 가공한 것인데, 독소를 생성하는 곰팡이균의 오염을 억제하는데 효과가 있으나, 그 보존기간이 14일 정도 이었으므로 유통기간이 길어야 하는 수삼등에는 그 사용이 곤란하였다.Korean Patent No. 10-272793 "Food preservatives using purslane extract" is known, which is a process of liquid purslane juice extracted from purslane (Scientific name: Portulaca Oleracea L.), known as a highly viable plant, processed into liquid or powder. It is effective in suppressing the contamination of fungi, but its shelf life was about 14 days, so it was difficult to use for ginseng, which should have a long shelf life.
본 발명은 이러한 종래의 문제점을 해결하고자 하는 것으로, 나무나 식물에서 해충이나 곰팡이균에 저항하기 위해 분비되고있는 피톤치드 및 마트린과 악시마트린이 함유된 살충효능 물질을 갖고 있는 왕고들빼기와 쑥에서 발생되는 향료에 의해 농수산물에 곰팡이 균이 발생하지 않으며 상온에서 장시간 보관시에도 부패되지 않도록 하는 피톤치드가 함유된 천연 식품보존제와 그 제조방법을 제공하는 데 있다.The present invention is to solve such a conventional problem, in wangteul and mugwort having a pesticidal substance containing phytoncide and matrin and aximatrine secreted to resist pests and fungi in trees and plants The present invention provides a natural food preservative containing phytoncide and a method for producing the same, which do not generate fungal bacteria in agricultural and marine products due to the fragrance generated, and do not rot even after long-term storage at room temperature.
이러한 목적을 달성하기 위한 본 발명의 피톤치드가 함유된 천연 식품보존제는 에센스화된 피톤치드와 에센스화된 여러 종류의 산야초를 혼합한 다음 이를 숙성시키고 필터링시키는 과정으로 이루어진다.The natural food preservative containing the phytoncide of the present invention for achieving this purpose consists of a process of mixing the sensitized phytoncide and various kinds of sensitized wild vegetables and then ripening and filtering it.
좀 더 상세하게는 식물이 병원균, 해충, 곰팡이에 저항하려고 내뿜거나 분비하는 물질인 피톤치드를 에틸알콜로 에센스화시킨 것과 여러 종류의 산야초의 분말(예를 들면, 왕고들빼기, 쑥, 산초, 멀구슬나무의 잎 등)을 혼합시키고 이를 에센스화하여 이들을 숙성하고 필터링하는 공정으로 이루어지는 것이다. More specifically, phytoncide, a substance that plants exhale or secrete to resist pathogens, pests, and fungi, is essenced with ethyl alcohol and powders of various kinds of wild grasses (for example, red snapper, mugwort, cabbage, mulberry) The leaves of the tree, etc.) are mixed and essenced to mature and filter them.
본 발명의 피톤치드가 함유된 천연 식품보존제는 나무나 식물에서 해충이나 곰팡이균에 저항하기 위해 분비되고 있는 테르펜 및 알칼로이드 성분과 글리코시드가 주성분이고 천연 페놀 화합물인 피톤치드와, 마트린과 악시마트린이 함유되어 살충효능을 갖고 있는 왕고들빼기 및 향료기능을 하는 쑥과, 산화방지 기능을 하는 정제수가 에틸알콜에 의해 상호 혼합되어 액상상태를 유지하게 된다.The natural food preservative containing phytoncide of the present invention is a phytoncide, a materine and aximatrine, which are mainly composed of terpene and alkaloids and glycosides, which are secreted from trees and plants to resist pests and fungi, and glycosides. Mugwort and mugwort, which has a pesticidal effect, contains wormwood, and purified water, which is an antioxidant, is mixed with each other by ethyl alcohol to maintain a liquid state.
따라서 액상상태의 천연 식품보존제를 수삼, 딸기, 생선회등의 농수산물에 분사시켜주는 것에 의해, 피 분사된 농수산물에 곰팡이균이 서식하지 않게됨은 물론, 산화가 방지되고 살균이 이루어지게 됨으로써 장시간 농수산물을 깨끗한 상태로 보관 섭취할 수 있게 되는 효과가 있다.Therefore, by spraying natural food preservatives in the liquid state to agricultural products such as fresh ginseng, strawberries, sashimi, etc., the fungi are not inhabited by the sprayed agricultural products, as well as oxidation is prevented and sterilization is performed to clean the agricultural products for a long time. It is effective to be kept ingested in a state.
도 1은 본 발명의 제조공정을 나타내는 공정도1 is a process chart showing a manufacturing process of the present invention
이하 첨부된 도면에 의하여 본 발명의 기술적 구성을 상세히 설명하면 다음과 같다.Hereinafter, the technical configuration of the present invention with reference to the accompanying drawings in detail.
도 1은 본 발명의 제조공정을 나타내는 공정도이다. 1 is a process chart showing a manufacturing process of the present invention.
이하에서 본 발명을 제조공정별로 나누어 설명하면 다음과 같다.Hereinafter, the present invention will be described by dividing the manufacturing process as follows.
제1공정(피톤치드의 에센스화 공정)First step (essence process of phytoncide)
피톤치드 8 ∼ 12 중량부와, 에틸알콜 7∼ 12중량부를 혼합한 다음 34℃ ∼ 52℃의 온도범위 내에서 30 ∼ 50분 정도 에센스화시켜 피톤치드액을 얻는다.8 to 12 parts by weight of the phytoncide and 7 to 12 parts by weight of ethyl alcohol are mixed and then sensitized for about 30 to 50 minutes within a temperature range of 34 ° C to 52 ° C to obtain a phytoncide solution.
제2공정(산야초의 혼합공정)2nd process (mixing process of wild grass)
왕고들빼기(Lactuca indica) 잎의 분말 3 ∼ 5중량부, 개사철 쑥(Artemisia annua) 2 ∼ 6 증량부, 산초(Zanthoxylum schinifolium) 2 ∼ 5중량부, 멀구슬나무(Melia azedarach var.)잎 분말 2 ∼ 5중량부를 혼합하되 필요에 따라 산초와 멀구슬나무의 잎 분말은 혼합시키지 않을 수도 있다.3-5 parts by weight of Lactuca indica leaves, 2-6 parts by weight of Artemisia annua, 2-5 parts by weight of Zanthoxylum schinifolium, Melia azedarach var. Leaf powder Mix 2 to 5 parts by weight, but if necessary, may not be mixed with the powder of the leaves of Sancho and mulberry.
따라서 2종 이상의 산야초를 정제수 60 ∼ 70중량부와 혼합하여 20∼ 40분 정도 혼합시켜 산야초액을 얻는다.Therefore, two or more kinds of wild grass are mixed with 60 to 70 parts by weight of purified water and mixed for about 20 to 40 minutes to obtain wild grass.
제3공정(혼합에센스화 공정)3rd process (mixed essence process)
제1공정에서의 에센스화된 피톤치드액과 제2공정에서의 산야초액을 혼합한 다음 30∼ 50분 정도 에센스화 시킨다.The phytoncide liquid sensitized in the first step is mixed with the wild vinegar solution in the second step, and then sensitized for about 30 to 50 minutes.
제4공정(숙성공정)4th process (aging process)
제3공정에서 에센스화된 것을 34℃ ∼ 42℃의 온도범위 내에서 45∼ 52시간 정도 숙성시킨다.What is essence-ized in the 3rd process is aged for 45 to 52 hours within the temperature range of 34 degreeC-42 degreeC.
제5공정(필터링공정)5th process (filtering process)
제4공정에서 숙성된 제품을 울트라 필터레이션 장치등을 이용하여 필터링한다.The product aged in the fourth process is filtered using an ultrafiltration device or the like.
제6공정(상품포장)6th Process (Product Packaging)
본 발명에서 사용되는 피톤치드와 산야초들의 효과를 살펴보면 피톤치드(phytoncide)는 나무의 잎이나 식물에서 해충이나 곰팡이균에 저항하기 위하여 분비되고 있는 테르펜 및 알카로이드 성분과 글리코시드가 주성분으로서 이를 마시면 장과 심폐 기능이 강화되고, 스트레스가 해소되며 살균작용도 강한 것으로 알려져 있다.When looking at the effects of phytoncide and wild grass used in the present invention, phytoncide (phytoncide) is the main component of the terpene and alkaloids and glycosides secreted to resist pests and fungi in leaves and plants of the intestine and cardiopulmonary function This is strengthened, stress is relieved, and sterilization is also known to be strong.
왕고들빼기(Lactuca indica)는 마트린, 악시마트린이 함유되어 있어 살충효과를 가지고 있고, 개사철 쑥(Artemisia annua)은 특이한 냄새를 가지고 있어 면역조절작용이 있다.Lactuca indica has a pesticidal effect because it contains matrine and aximatrine, and Artemisia annua has an unusual smell and has an immunomodulatory effect.
산초(Zanthoxylum schinifolium)는 제습 구충등의 효과가 있다.Sancho (Zanthoxylum schinifolium) is effective in dehumidifying insects.
멀구슬나무(Melia azedarach var.)는 건조 및 살충효과가 있는 것으로 알려져 있다.(실시예)Melia azedarach var. Is known to have drying and insecticidal effects.
충남 금산 인삼유통센타에서 1차당 15편 크기의 수삼 6뿌리를 구입하여 멸균증류수, 70%알콜, 본 발명에서의 피톤치드 5%용액과 피톤치드 0.5%용액을 수삼에 각각 스프레이 하여 배양시험을 하였다.Six roots of fresh ginseng were purchased at the Ginseng Distribution Center in Chungnam, Korea. The sterile distilled water, 70% alcohol, 5% solution of phytoncide and 0.5% solution of phytoncide in the present invention were sprayed on fresh ginseng, and cultured.
배양시험은 수삼 부패균을 분리하여 분리된 부패균을 멸균수에 10 ∼ 10.000배 까지 희석하여 ME와 NA배지에 각각 10㎕씩 접종하여 30℃에 24시간 배양 후 단일 콜로니를 선택 API로 조사하는 것을 30일 동안 진행한 바, 배양시험 사진과 같은 결과를 얻을 수 있었다.In the culture test, isolate the fresh ginseng rot, dilute the isolated rot bacteria to 10 ~ 10.000 times in sterile water, inoculate 10µl each in ME and NA medium, and incubate at 30 ℃ for 24 hours, and then irradiate single colony with API. As a result of the day, the same result as the culture test photograph was obtained.
[규칙 제91조에 의한 정정 15.01.2013]
[Revision 15.01.2013 under Rule 91]
경도 : 부패진행 정도에 따라 물러지는 정도를 정성적으로 표기(+가 많을수록 단단)Hardness: Qualitatively indicate the degree of retreat depending on the degree of corruption (the more +, the harder)
일반 세균수 : 일반 세균수 검사법에 따른 균수를 측정한 것임.General bacterial count: The bacterial count according to the general bacterial count test.
곰팡이 증식정도 : 수삼에 자란 곰팡이의 정도를 정성적으로 표시(+가 많을수록 오염심함)Fungal growth: qualitatively displays the degree of fungus growing in fresh ginseng (more + is more polluting)
부패정도 : 수삼의 표피 색, 곰팡이 발생정도 및 경도등을 고려하여 평가Decay degree: Evaluation considering the epidermal color, mold development and hardness of fresh ginseng
2) 배양 시험결과 사진2) Photo of culture test result
[규칙 제91조에 의한 정정 15.01.2013]
[Revision 15.01.2013 under Rule 91]
3)결론 수삼의 저장기간에 따른 피톤치드의 성능을 간이적으로 시험하여 본 결과 5%의 피톤치드용액에서 아주 우수한 성적이 확인되었는데 향후 희석단계별 효과를 몇 단계에 걸쳐 확인하게 되면 가장 적합한 희석 배율을 얻을 수 있을 것이다.3) Conclusions The performance of phytoncide was briefly tested according to the storage period of fresh ginseng, and as a result, a very good result was confirmed in 5% phytoncide solution. Could be.
Claims (6)
- 피톤치드 8 ∼ 12 중량부와, 에틸알콜 7∼ 12중량부를 혼합하여 에센스화시킨 제1공정의 피톤치드액과, 8 to 12 parts by weight of the phytoncide, 7 to 12 parts by weight of ethyl alcohol, and the phytoncide solution of the first step of essence,왕고들빼기 잎의 분말 3 ∼ 5중량부, 개사철 쑥 2 ∼ 6 증량부를 혼합한 산야초액을 정제수 60 ∼ 70중량부와 혼합한 제2공정의 산야초액과,Sanya vinegar solution of the 2nd process which mixed the wild vinegar liquor which mixed 3-5 weight part of powders of the king radish leaves, and 2-6 weight part of mugwort of every season with 60-70 weight part of purified water,상기 제1공정에서 에센스화된 상기 피톤치드액과 상기 제2공정에서의 상기 산야초액을 혼합하여 제3공정의 에센스화한 혼합물을 숙성시키고 필터링 하는 것을 특징으로 하는 피톤치드가 함유된 천연 식품보존제. A phytoncide-containing natural food preservative, characterized in that the phytoncide liquid sensitized in the first step and the wild vinegar solution in the second step are mixed to ripen and filtered.
- 청구항 1에 있어서, 상기 제2공정의 산야초액에는 향을 발산시키는 산초가 1 ∼ 5중량부 첨가되는 것을 특징으로 하는 피톤치드가 함유된 천연 식품보존제. The natural food preservative containing phytoncide according to claim 1, wherein 1 to 5 parts by weight of an acid vinegar for emitting fragrance is added to the wild vegetable extract of the second step.
- 청구항 1에 있어서, 상기 제2공정의 산야초액에는 살충효과를 가지고있는 멀구슬나무의 잎 분말이 1 ∼ 5 중량부 첨가되는 것을 특징으로 하는 피톤치드가 함유된 천연 식품보존제.The phytoncide-containing natural food preservative according to claim 1, wherein 1 to 5 parts by weight of leaf powder of mulberry tree having an insecticidal effect is added to the wild vegetable extract of the second step.
- 피톤치드 8 ∼ 12 중량부와, 에틸알콜 7∼ 12중량부를 혼합하여 피톤치드액을 에센스화시키는 제1공정;1st process which essences a phytoncide liquid by mixing 8-12 weight part of phytoncide and 7-12 weight part of ethyl alcohol;왕고들빼기 잎의 분말 3 ∼ 5중량부, 쑥 2 ∼ 6 증량부를 혼합한 산야초액을 정제수 60 ∼ 70중량부와 혼합시켜 산야초액을 얻는 제2공정;A second step of acquiring the wild grass extract by mixing the wild grass extract with 3 to 5 parts by weight of the powder of the yellow-ripe leaves and 60 to 70 parts by weight of purified water;상기 제1공정에서 에센스화된 상기 피톤치드액과 상기 제2공정에서 얻어진 상기 산야초액을 혼합하여 에센스화한 혼합물을 얻는 제3공정;A third step of obtaining an essence mixture by mixing the phytoncide liquid essenced in the first step and the wild vegetable extract obtained in the second step;상기 제3공정에서 얻어진 혼합물을 숙성시키는 제4공정;A fourth step of aging the mixture obtained in the third step;상기 제4공정에서 얻어진 혼합물을 필터링하는 제5공정으로 이루어지는 것을 특징으로 하는 피톤치드가 함유된 천연 식품보존제의 제조방법. A phytoncide-containing natural food preservative comprising a fifth step of filtering the mixture obtained in the fourth step.
- 청구항 4에 있어서, 상기 제2공정의 산야초액에는 향을 발산시키는 산초가 1 ∼ 5중량부 첨가되는 것을 특징으로 하는 피톤치드가 함유된 천연 식품보존제의 제조방법. The method of producing a natural food preservative containing phytoncide according to claim 4, wherein 1 to 5 parts by weight of an acid vinegar for emitting fragrance is added to the wild vinegar solution of the second step.
- 청구항 4에 있어서, 상기 제2공정의 산야초액에는 살충효과를 가지고있는 멀구슬나무의 잎 분말이 1 ∼ 5 중량부 첨가되는 것을 특징으로 하는 피톤치드가 함유된 천연 식품보존제의 제조방법. The method of producing a natural food preservative containing phytoncide according to claim 4, wherein 1 to 5 parts by weight of leaf powder of mulberry tree having an insecticidal effect is added to the wild vegetable extract of the second step.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2011-0117044 | 2011-11-10 | ||
| KR1020110117044A KR101285734B1 (en) | 2011-11-10 | 2011-11-10 | Natural food preservative containing phytoncide and a manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2013070045A1 true WO2013070045A1 (en) | 2013-05-16 |
Family
ID=48290334
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/KR2012/009517 WO2013070045A1 (en) | 2011-11-10 | 2012-11-12 | Natural food preservative containing phytoncides, and preparation method thereof |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR101285734B1 (en) |
| WO (1) | WO2013070045A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518245A (en) * | 2017-09-08 | 2017-12-29 | 郭迎庆 | A kind of preparation method of food preservative |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102615267B1 (en) | 2020-12-28 | 2023-12-18 | 전북대학교산학협력단 | Food freshness retaining agent using rhodobacter sphaeroides and its manufacturing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08116891A (en) * | 1994-10-25 | 1996-05-14 | Saken Foods:Kk | Jelly of essence extracted from leaf of perilla frutescens |
| JP2005073608A (en) * | 2003-09-01 | 2005-03-24 | Okuno Chem Ind Co Ltd | Antimicrobial agent composition and preservability-improving agent for food composed of the same composition |
| KR20090017821A (en) * | 2007-08-16 | 2009-02-19 | 김이남 | Manufacturing method of liquor additive use raw timber nature perfume |
| KR20100112460A (en) * | 2009-04-09 | 2010-10-19 | 박성희 | Mixture extract having insecticidal and repellent effects and products using the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20080022388A (en) * | 2006-09-06 | 2008-03-11 | (주) 피러스 | The method of making the phytoncide gum and candy in essential oil by extraction in cone of korean pine |
| KR100803342B1 (en) | 2007-01-30 | 2008-02-13 | 송정용 | Method of producing hinoki cypress drink containing phytoncide and hinoki cypress drink produced by the method |
-
2011
- 2011-11-10 KR KR1020110117044A patent/KR101285734B1/en not_active IP Right Cessation
-
2012
- 2012-11-12 WO PCT/KR2012/009517 patent/WO2013070045A1/en active Application Filing
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08116891A (en) * | 1994-10-25 | 1996-05-14 | Saken Foods:Kk | Jelly of essence extracted from leaf of perilla frutescens |
| JP2005073608A (en) * | 2003-09-01 | 2005-03-24 | Okuno Chem Ind Co Ltd | Antimicrobial agent composition and preservability-improving agent for food composed of the same composition |
| KR20090017821A (en) * | 2007-08-16 | 2009-02-19 | 김이남 | Manufacturing method of liquor additive use raw timber nature perfume |
| KR20100112460A (en) * | 2009-04-09 | 2010-10-19 | 박성희 | Mixture extract having insecticidal and repellent effects and products using the same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107518245A (en) * | 2017-09-08 | 2017-12-29 | 郭迎庆 | A kind of preparation method of food preservative |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20130051729A (en) | 2013-05-21 |
| KR101285734B1 (en) | 2013-07-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Figueiredo et al. | Portuguese Thymbra and Thymus species volatiles: chemical composition and biological activities | |
| Rattanachaikunsopon et al. | Antimicrobial activity of basil (Ocimum basilicum) oil against Salmonella enteritidis in vitro and in food | |
| Moncada et al. | Effect of grafting on yield and quality of eggplant (Solanum melongena L.) | |
| KR20140112778A (en) | Method for producing breathing fermented solution of wild plants | |
| KR101495309B1 (en) | New lactic acid bacteria Lactobacillus plantarum DSR KF12 isolated from Gimchi and composition comprising the same | |
| Rani et al. | Antimicrobial potential of seed extract of Eruca sativa | |
| JP2013538805A (en) | Composition comprising plant products and natural ingredients for protecting crops | |
| KR20130031034A (en) | Reduction of biogenic amines in the fermented food by the plants extracts | |
| El-Amier et al. | Phytochemical analysis and biological activities of three wild Mesembryanthemum species growing in heterogeneous habitats | |
| KR100931526B1 (en) | Fermented food produced by fomes formentarius and a method for producing the same | |
| WO2013070045A1 (en) | Natural food preservative containing phytoncides, and preparation method thereof | |
| KR101906471B1 (en) | Natural antimicrobials comprising extract of safflower seed meal and producing method of the same | |
| KR101103345B1 (en) | Composition for control of microalgae comprising sesquiterpene compounds | |
| WO2012169704A1 (en) | Method for enhancing storage stability of traditional soybean paste | |
| KR20090129277A (en) | Laver containing green tea and manufacturing method thereof | |
| CN101589839B (en) | Compound biological preservative of food and preparation method thereof | |
| Kim et al. | Antimicrobial effectiveness of pine needle extract on foodborne illness bacteria | |
| KR20170076075A (en) | Cordyceps Militaris and Method for Cultivating thereof | |
| KR20120091813A (en) | Antifungal composition containing plant extracts | |
| KR101326274B1 (en) | Feed additives for eel and manufacturing method thereof and culturing method of eel using the same | |
| KR102189342B1 (en) | Bacillus subtilis SRCM103716 strain having excellent β-glucosidase and antioxidant activity and uses thereof | |
| Ragupathi et al. | Antibacterial activity, in vitro antioxidant potential and gc-MS characterization of methanolic extract of Gymnopilus junonius, a wild mushroom from Southern Western Ghats, India | |
| KR101338526B1 (en) | Reduction of biogenic amines in the fermented food by the plants extracts | |
| KR101347465B1 (en) | A medium composition of edible mushroom containing pine mushroom flavor and a method of cultivation | |
| KR100998246B1 (en) | Preparation Method of Kimchi Using Extract of Houttuynia cordata Thunb and Saururus chinensis Baill |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 12847447 Country of ref document: EP Kind code of ref document: A1 |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |
|
| 32PN | Ep: public notification in the ep bulletin as address of the adressee cannot be established |
Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112 (1) EPC ( EPO FORM 1205A DATED 25-09-2014 ) |
|
| 122 | Ep: pct application non-entry in european phase |
Ref document number: 12847447 Country of ref document: EP Kind code of ref document: A1 |