Method for increasing the content of p-coumaric acid from steamed lily bulbs using reflux extraction and anti-floating device and method for manufacturing fermented product of steamed lily bulbs extract using the reflux extraction and anti-floating device

본 발명은 부유방지 장치가 구비된 환류 추출기를 이용하여 증포백합구근으로부터 파라쿠마릭산의 함량을 증가시키는 방법 및 이를 이용한 증포백합구근 열수추출 발효물의 제조방법에 관한 것으로, 본 발명에 의하면, 파라쿠마릭산 증가 활성을 가지는 락토바실러스 애시도필러스(Lactobacillus acidophilus) 균주 발효를 통해 파라쿠마릭산(p-coumaric acid)의 함량이 증가된 증포백합구근 열수추출 발효물 및 이의 제조방법을 제공할 수 있는데, 상기 증포백합구근 열수추출 발효물은 종래의 기술과 달리 유기용매를 사용하지 않고,...

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Hauptverfasser:	LEE DONG JIN, PARK JONG SOON, KIM YE JU, LEE DEUK SIK
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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creator	LEE DONG JIN PARK JONG SOON KIM YE JU LEE DEUK SIK
description	본 발명은 부유방지 장치가 구비된 환류 추출기를 이용하여 증포백합구근으로부터 파라쿠마릭산의 함량을 증가시키는 방법 및 이를 이용한 증포백합구근 열수추출 발효물의 제조방법에 관한 것으로, 본 발명에 의하면, 파라쿠마릭산 증가 활성을 가지는 락토바실러스 애시도필러스(Lactobacillus acidophilus) 균주 발효를 통해 파라쿠마릭산(p-coumaric acid)의 함량이 증가된 증포백합구근 열수추출 발효물 및 이의 제조방법을 제공할 수 있는데, 상기 증포백합구근 열수추출 발효물은 종래의 기술과 달리 유기용매를 사용하지 않고, 공정이 간단하며, 처리 시간이 24시간 이내로 짧음에도 불구하고 파라쿠마릭산의 함량이 크게 증가되는 장점이 있다.
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PARK JONG SOON ; KIM YE JU ; LEE DEUK SIK</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20240126489A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2024</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>COMPOSITIONS THEREOF</topic><topic>CULTURE MEDIA</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>HYGIENE</topic><topic>MEDICAL OR VETERINARY SCIENCE</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MICROORGANISMS OR ENZYMES</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PROCESSES USING MICROORGANISMS</topic><topic>PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS</topic><topic>SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>LEE DONG JIN</creatorcontrib><creatorcontrib>PARK JONG SOON</creatorcontrib><creatorcontrib>KIM YE JU</creatorcontrib><creatorcontrib>LEE DEUK SIK</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LEE DONG JIN</au><au>PARK JONG SOON</au><au>KIM YE JU</au><au>LEE DEUK SIK</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for increasing the content of p-coumaric acid from steamed lily bulbs using reflux extraction and anti-floating device and method for manufacturing fermented product of steamed lily bulbs extract using the reflux extraction and anti-floating device</title><date>2024-08-21</date><risdate>2024</risdate><abstract>본 발명은 부유방지 장치가 구비된 환류 추출기를 이용하여 증포백합구근으로부터 파라쿠마릭산의 함량을 증가시키는 방법 및 이를 이용한 증포백합구근 열수추출 발효물의 제조방법에 관한 것으로, 본 발명에 의하면, 파라쿠마릭산 증가 활성을 가지는 락토바실러스 애시도필러스(Lactobacillus acidophilus) 균주 발효를 통해 파라쿠마릭산(p-coumaric acid)의 함량이 증가된 증포백합구근 열수추출 발효물 및 이의 제조방법을 제공할 수 있는데, 상기 증포백합구근 열수추출 발효물은 종래의 기술과 달리 유기용매를 사용하지 않고, 공정이 간단하며, 처리 시간이 24시간 이내로 짧음에도 불구하고 파라쿠마릭산의 함량이 크게 증가되는 장점이 있다.</abstract><oa>free_for_read</oa></addata></record>
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subjects	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
title	Method for increasing the content of p-coumaric acid from steamed lily bulbs using reflux extraction and anti-floating device and method for manufacturing fermented product of steamed lily bulbs extract using the reflux extraction and anti-floating device
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