公开(公告)号：KR1020130053554A

公开(公告)日：2013-05-24

申请号：KR1020110118635

申请日：2011-11-15

Applicant: 대구한의대학교산학협력단

Inventor： 박성민 ,  유영은 ,  김옥아 ,  강정숙 ,  양재하 ,  김상찬

IPC: A23L3/3472

CPC classification number: A23L3/3472 ,  A23L19/00 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method of a natural food additive is provided to manufacture the natural food additive showing antibacterial property against microorganisms separated from contaminated food. CONSTITUTION: A natural food additive contains a Persicaria tinctoria extract as an active ingredient. The natural food additive is a natural food preservative, a food spoilage protective agent, or a food sterilizer. The additive shows strong antibacterial activity against bacillus species and Paenibacillus species. The Persicaria tinctoria extract is extracted from leaves, stems, roots or whole plants of Persicaria tinctoria. The Persicaria tinctoria extract is manufactured by obtaining extract residues by performing enfleurage extraction, reflux extraction, ultrasonic extraction, or room temperature extraction at room temperature using 1-25 times(v/v) the amount of C1-C4 lower alcohol solvents or their mixture solvent with water of dried Persicaria tinctoria for 10-96 hours, and filtering and concentrating the extract.

Abstract translation: 目的：提供天然食品添加剂的制造方法来制造天然食品添加剂，其显示对受污染食物分离的微生物的抗菌性。 构成：天然食品添加剂含有Persicaria tinctoria提取物作为活性成分。 天然食品添加剂是天然食品防腐剂，食品腐败保护剂或食品消毒剂。 该添加剂对杆菌属和Paenibacillus属物种具有很强的抗菌活性。 芍药提取物是从Persicaria tinctoria的叶，茎，根或整株植物中提取的。 通过使用1-25倍（v / v）C1-C4低级醇溶剂或它们的混合物的量在室温下进行灌注提取，回流提取，超声提取或室温萃取来获得提取物残留物来制造Persicaria tinctoria提取物。 溶剂与干燥的Persicaria tinctoria的水进行10-96小时，并过滤并浓缩提取物。

公开(公告)号：KR1020130065185A

公开(公告)日：2013-06-19

申请号：KR1020110131931

申请日：2011-12-09

Applicant: 대구한의대학교산학협력단

Inventor： 박성민 ,  유영은 ,  김옥아 ,  강정숙 ,  양재하 ,  김상찬

IPC: A23L3/3472

CPC classification number: A23L3/3472 ,  A23L19/00 ,  A23V2002/00 ,  A23V2250/21

Abstract: PURPOSE: A manufacturing method of a natural food additive containing a Rosa rugosa extract is provided to have an antibacterial property with respect to microorganisms separated from a polluted food. CONSTITUTION: A natural food additive contains a Rosa rugosa extract as an active ingredient. The natural food additive is a natural food preservative, a food antiseptic agent, or a food sterilizing agent. The additive shows a strong anti-biotic activity against Bacillus germ and Paenibacillus genus germ. The additive shows a strong antibiotic activity against a strain selected from the group consisting of CBB6 Bacillus circulans, CBB15 B. benzoevorans, CBB16 B. circulans, CBB3 Paenibacillus sp., and CBB5 Paenibacillus sp. The Rosa rugosa extract is obtained by extracting an extract using a solvent having 1 to 25(v/v) times the amount of a weight of dried Rosa rugosa for about 10 to 96 hours and filtering and concentrating the extract. The solvent is a lower alcohol solvent having C1 to C4 or a mixed solvent of the same and water. The extraction includes enfleurage extraction, reflux cooling extraction, ultrasonic wave extraction, or room temperature extraction.

Abstract translation: 目的：提供含有罗莎蔷薇提取物的天然食品添加剂的制造方法，以对与污染食物分离的微生物具有抗菌性。 构成：天然食品添加剂含有罗莎玫瑰提取物作为活性成分。 天然食品添加剂是天然食品防腐剂，食品防腐剂或食品消毒剂。 添加剂对芽孢杆菌和芽孢杆菌属细菌具有强烈的抗生物活性。 该添加剂显示出对选自CBB6环状芽孢杆菌，CBB15B。苯草甘蓝，CBB16B.环孢素，CBB3 Paenibacillus sp。和CBB5 Paenibacillus sp。的菌株的强抗生素活性。 通过使用具有1〜25（v / v）倍干燥的罗莎酱的重量的溶剂提取提取物约10〜96小时，并过滤并浓缩提取物来获得罗莎蔷薇提取物。 溶剂是具有C1至C4的低级醇溶剂或其混合溶剂和水。 提取包括提取提取，回流冷却提取，超声波提取或室温萃取。

公开(公告)号：KR1020130048302A

公开(公告)日：2013-05-10

申请号：KR1020110113070

申请日：2011-11-02

Applicant: 대구한의대학교산학협력단

Inventor： 박성민 ,  유영은 ,  김옥아 ,  강정숙 ,  양재하 ,  김상찬

IPC: A23L3/3472

CPC classification number: A23L3/3472 ,  A23L19/09

Abstract: PURPOSE: A method of manufacturing a plant-derived antibacterial substance that has a strong antibacterial activity against food poisoning bacteria, safe for the human body, and can be taken as food without repulsion is provided. CONSTITUTION: A natural food additive contains a pomegranate skin extract as an active ingredient. The natural food additive is a natural food preservative, a food decomposition preventing agent, or a food sterilizing agent. The additive has a strong antibacterial activity against bacillus and paenibacillus genus. The additive has a strong antibacterial activity to the strain selected from the group consisting of CBB4 Bacillus sp., CBB5 Bacillus circulans, CBB6 Bacillus sp. CBB11 Bacillus sp., CBB15B. benzoevorans, CBB16 B. circulans, CBB3 Paenibacillus sp. CBB14, and Paenibacillus sp.. The pomegranate skin extract is an extract that is extracted from the skins of fruit, stem, branch, or root of Punica granatum. The pomegranate skin extract is prepared by the following two steps: extracting the extract using a C1-C4 lower alcohol solvent or a mixed solvent of water and the same to an amount of about 1-25 times(v/v) the amount of dried pomegranate skin at room temperature for about 10-96 hours to obtain residue of the extract; and filtering and concentrating the extract.

Abstract translation: 目的：提供一种对食物中毒细菌具有强抗菌活性的植物来源的抗菌物质的制造方法，对人体安全，可作为不排斥食品的食品。 构成：天然食品添加剂含有石榴皮提取物作为活性成分。 天然食品添加剂是天然食品防腐剂，食品分解防止剂或食品消毒剂。 该添加剂对芽孢杆菌属和paenibacillus属具有很强的抗菌活性。 添加剂对选自CBB4芽孢杆菌，CBB5环状芽孢杆菌，CBB6芽孢杆菌属的菌株具有很强的抗菌活性。 CBB11芽孢杆菌，CBB15B。 苯乙草胺，CBB16 B.环孢菌素，CBB3 Paenibacillus sp。 CBB14和Paenibacillus sp ..石榴皮提取物是从Punica granatum的水果，茎，枝或根的皮肤中提取的提取物。 通过以下两个步骤制备石榴皮提取物：使用C1-C4低级醇溶剂或水的混合溶剂萃取提取物，其量为约1-25倍（v / v）的量， 石榴皮肤在室温下进行约10-96小时，以获得提取物的残留物; 并对提取物进行过滤和浓缩。

公开(公告)号：KR1020120073389A

公开(公告)日：2012-07-05

申请号：KR1020100135136

申请日：2010-12-27

Applicant: 대구한의대학교산학협력단

Inventor： 양재하 ,  정지욱 ,  박성민 ,  유영은 ,  김옥아 ,  강정숙

IPC: A23L3/3472 ,  A23L19/00

CPC classification number: A23L3/3472 ,  A23L33/105 ,  A23V2200/10

Abstract: PURPOSE: A natural food preservative containing a salvia miltiorrhiza extract, a producing method thereof, and a composition containing thereof are provided to offer strong antibacterial activity to food poisoning bacteria to users. CONSTITUTION: A producing method of a natural food preservative contains a salvia miltiorrhiza extract obtained by the following steps: extracting dried salvia miltiorrhiza using a C1-4 low class alcohol solvent or its water solution for 10-96 hours at room temperature; filtering and concentrating the extract to obtain the salvia miltiorrhiza extract. The extraction of the salvia miltiorrhiza is performed by using a method selected from cold extraction, reflux extraction, or ultrasonic wave extraction.

Abstract translation: 目的：提供含有丹参提取物，其制备方法和含有它们的组合物的天然食品防腐剂，以向使用者提供对食物中毒细菌的强抗菌活性。 构成：天然食品防腐剂的制备方法含有通过以下步骤获得的丹参提取物：使用C1-4低级醇溶剂或其水溶液在室温下提取干燥的丹参，10-96小时; 过滤并浓缩提取物以获得丹参提取物。 通过使用选自冷提取，回流提取或超声波提取的方法进行丹参的提取。