충남대학교산학협력단;THE INDUSTRY & ACADEMIC COOPERATION IN CHUNGNAM NATIONAL UNIVERSITY (IAC)
发明人:
SONG, KYUNG BIN,송경빈,SON, HYEON JEONG,손현정,KANG, JI HOON,강지훈,SONG, KYUNG BINKR,SON, HYEON JEONGKR,KANG, JI HOONKR
申请号：
KR1020160113614
公开号：
KR1020180026833A
申请日:
2016.09.05
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a natural antibacterial washing water comprising an extract of safflower seed lees as an active ingredient and a preparation method of the natural antibacterial washing water. More specifically, the present invention relates to the natural antibacterial washing water comprising an extract of safflower seed lees as an active ingredient, which enables qualities of agricultural products to be maintained during storage or distribution of the agricultural products and improves microbiological safety of the agricultural products by providing a natural antibacterial washing water containing natural antibacterial materials extracted from the safflower seed lees, thereby washing agricultural products such as fresh-cut vegetables or fruits with natural antibacterial washing water； and the preparation method of the natural antibacterial washing water. The preparation method of the present invention comprises: a step (S1) of mechanically grinding defatted safflower seed lees to obtain safflower seed lees powder； a step (S2) of extracting the safflower seed lees powder with a solvent to obtain the extract of the safflower seed lees； a step (S3) of obtaining an extract concentrate of the safflower seed lees from the extract of the safflower seed lees using a vacuum evaporator； and a step (S4) of diluting the extract concentrate of the safflower seed lees with distilled water. The preparation method of the present invention further comprises a washing treatment process of washing the fresh-cut vegetables or fruits by using the natural antibacterial washing water comprising the extract of the safflower seed lees as the active ingredient, wherein the process is able to control pathogenic microorganisms such as Listeria monocytogenes as well as total aerobic bacteria remaining in the fresh-cut vegetables or fruits, secures safety of microorganisms, and does not affect maintenance of qualities. Therefore, the preparation method according to the present
