http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101759776-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A50-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-53 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N65-22 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-53 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01N65-22 |
| filingDate | 2015-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101759776-B1 |
| titleOfInvention | Method of manufacturing a natural preservative containing Rosmarinus officinalis L. |
| abstract | More particularly, the present invention relates to a method for producing a natural preservative containing a rosemary composition. More particularly, the present invention relates to a method for producing a natural preservative containing rosemary composition. More specifically, rosemary leaves are pulverized and extracted with 80 to 100% A step of dissolving the first rosemary extract with 20 to 20% by weight of rosemary extract in an amount of 80 to 100% by volume alcohol, mixing the rosemary extract with the activated carbon in a weight ratio of 100: 4 to 6, And concentrating the mixture to obtain a second rosemary extract; mixing the second rosemary extract with an emulsifier and water in a ratio of 1: 0.5 to 2: 5-15 by weight to prepare a rosemary composition; mixing the emulsifier and water Heat-treating a rosemary composition at a temperature of 50 to 100 캜 and cooling the rosemary composition; And a method for producing a natural preservative containing the rosemary composition. Also, the natural preservative containing the rosemary composition prepared according to the present invention is obtained by extracting rosemary with ethanol, followed by decolorization and deodorization, and then adding water and an emulsifying agent thereto to obtain a pale color and a weak fragrance applicable to foods and cosmetics , The rosemary composition is well dispersed in foods and cosmetics containing a large amount of water, and is excellent in solubility and exhibits antibacterial efficacy, so that it can be applied to various foods, cosmetics, household products, animal feeds or medicines. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220110971-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102151022-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220083356-A |
| priorityDate | 2015-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 122.