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WO2019078428A1 - Procédé de préparation de poudre d'extrait de fleur de camélia et son utilisation - Google Patents

Procédé de préparation de poudre d'extrait de fleur de camélia et son utilisation Download PDF

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Publication number
WO2019078428A1
WO2019078428A1 PCT/KR2018/003589 KR2018003589W WO2019078428A1 WO 2019078428 A1 WO2019078428 A1 WO 2019078428A1 KR 2018003589 W KR2018003589 W KR 2018003589W WO 2019078428 A1 WO2019078428 A1 WO 2019078428A1
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Prior art keywords
powder
camellia
extract
flower
sugar
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Ceased
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PCT/KR2018/003589
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English (en)
Korean (ko)
Inventor
박수호
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Jeju Dongbaek Inc
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Jeju Dongbaek Inc
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Priority claimed from KR1020170162960A external-priority patent/KR102118699B1/ko
Priority claimed from KR1020170162786A external-priority patent/KR102134162B1/ko
Application filed by Jeju Dongbaek Inc filed Critical Jeju Dongbaek Inc
Publication of WO2019078428A1 publication Critical patent/WO2019078428A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins

Definitions

  • the present invention relates to a method for producing a camellia sinensis extract powder and a use thereof.
  • Camellia is very strong in sea breeze and base and grows in coastal areas such as Gochang, Haenam, Wando, Kangjin, Yeosu, Gwangyang, Geoje, Daechung, South coast and Jeju island. Although there are many kinds of camellia in various countries around the world, Camellia camellia grows in harmony with sea breeze, so the color of the blooming flowers is beautiful, fresh, and fragrant.
  • Camellia is an evergreen broad-leaved tree belonging to the tea family. Most grow up to about 7m. Large ones are sometimes said to grow up to 20 meters. The thick foliage surface is glazed, and the back of the pale green is glazed. There are sawtooths on the edge of the leaf and it looks like a wave. The flower runs without peduncle at the end of branch or leaf axil. Most of them bloom with five petals, but occasionally they bloom with seven sheets of flowers. The fruit is opened in the shape of a tall green droplet at night and then ripened into brown and spread into three branches. There is a seed in it that looks like a little big pine nut. It blooms from November to November, and the camellia leaves are blooming in the middle of March and go until April.
  • camellia is dark red and the wide leaves are dark green. Moreover, when the camellia flower is blooming, the white, late white snow will bring harmonious beauty, calmness and beauty. Camellia is a flower that will open if it is half open. At the time of the flowering, the five petals and the stamen are stuck together and are not scattered but fall easily. In Japan and China, camellia grows wild, but Geomundo camellia bloom begins to bloom in October due to the warm climate of Geomundo and sea breeze. The leaves of thick, thick, swollen grains are shifted to small branches, The color of the flower is colorful, clear, and has a faint aroma.
  • camellia flower has a beautiful color and excellent fragrance, so that it has been patented (Korean Patent Publication No. 1020080025955) for using it for ornamental purposes or extracting the fragrant ingredient and used as perfume (Korean Patent Publication No. 1020080025955) ), But the production technology of powder of Camellia sinensis extract has not yet been specifically known.
  • the present invention has been made in view of the above needs, and an object of the present invention is to provide a novel method for producing powder of camellia extract.
  • Another object of the present invention is to provide a food composition comprising the powder produced by the method for producing a powder of a novel camellia extract.
  • the present invention provides a method for preparing a camellia flower extract powder, which comprises lyophilizing or spray-drying a camellia flower extract obtained by subjecting a camellia flower to hot water extraction at 75 ⁇ 5 ° C. for 1 to 3 hours under vacuum condition do.
  • the method may include, but is not limited to, a step of lyophilizing the extract of Camellia sinensis obtained by hot extraction of Camellia sinensis at 75 ⁇ 5 ° C. for 1 to 3 hours under vacuum condition.
  • the present invention also provides a food composition containing a powder of Camellia sinensis extract, which comprises the powder of Camellia sinensis extract prepared by the method of the present invention.
  • the powder-containing food composition may be selected from the group consisting of tea, confectionery, chocolate, cream, jam, snack, ice cream, gum, candy, bread, premix, instant food, but are not limited to, those selected from the group consisting of tasty beverages, processed marine products, dairy foods, soups, sauces, pickles, side dishes, stews, retort foods and frozen foods.
  • the lyophilized powder of the present invention can be produced by adopting a general freeze-drying method in addition to the specific methods described in Examples 1-2 below,
  • the lyophilized raw material may be finely crushed using a chopper, and pulverized and pulverized in a first stage 120 mesh using a pulverizer. After the second 200 mesh is crushed to form a powder, the crushed powder may be put into a PE container, sealed, packed and stored, but the present invention is not limited thereto.
  • a method of preparing the spray-drying furnace powder of the present invention is a method in which a certain amount of purified water is mixed with a camellia extract and dextrin, For 30 minutes, spraying and drying the pasteurized mixture to powder, putting the powder into a container (PE), vacuum packing and storing.
  • the present invention provides a method for preparing foamed vitamins comprising the powder of Camelliaceae extract prepared by the method of the present invention.
  • the method for preparing the foamed vitamins may be performed by freeze-drying or spray-drying the powder of Camellia sinensis extract, citric acid, sodium hydrogen carbonate, vitamin C, nicotinamide, calcium pantothenate, maltitol, , Camphor flower powder, calcination powder, aspartame, and acesulfame potassium are weighed, and the powder of Camellia sinensis extract and the remaining ingredients are put into a mixer together and mixed, and the mixture is kneaded with a tablet press and,
  • the above-mentioned preparation method was carried out by freeze-drying or spray-drying method, which contained 2.3% of camellia extract powder, 50% of citric acid, 25% of sodium hydrogencarbonate, 11% of vitamin C, 0.5% of nicotinic amide, 0.2% of calcium pantothenate, (Weight ratio), 1% of modified starch, 0.8% of camphor flower powder, 0.6% of astringent powder, 0.4% of aspartame and 0.2% of acesulfame potassium were weighed and mixed with the remaining ingredients in the mixer But is not limited thereto.
  • the present invention also relates to a method for producing the extract of Camellia sinensis, which comprises extracting the extract of Camelliaceae, citric acid, sodium hydrogencarbonate, vitamin C, nicotinic acid amide, calcium pantothenate, maltitol,
  • a foamed vitamin composition comprising a powder of a camellia flower extract comprising a modified starch, a camellia flower powder, a granular powder, aspartame, and acesulfame potassium.
  • the composition comprises at least one selected from the group consisting of 2.3% camellia extract powder, 50% citric acid, 25% sodium bicarbonate, 11% vitamin C, 0.5% nicotinic acid amide, 0.2% calcium pantothenate, %, Modified starch 1%, camphor flower powder 0.8%, calcined powder 0.6%, aspartame 0.4%, and acesulfame potassium 0.2% (weight ratio).
  • the production method of the present invention is characterized in that the camellia flower extract obtained by the method of the present invention is prepared by freeze-drying or spray-drying the camellia extract powder, cacao butter, whole milk powder, sugar, lecithin, vanilla extract , Camellia flower powder, gruel powder and red oil divide were weighed, and the vanilla extract, cacao butter, whole milk powder, sugar, and lecithin were weighed and put into a blender, heated, Cacao butter, red oil divide, and fragrance powder, filling the center, filling the center, performing a secondary cooling process, then performing a tertiary molding and cooling process, and then demolding the product by a demolding process But not limited to this.
  • the method comprises the steps of: removing the camellia flower extract obtained by the method of the present invention from the freeze-dried or spray-dried camellia sauce extract powder (2.3%), cacao butter (30% , Sugar 45%, lecithin 0.7%, vanilla extract 0.6%, Camellia sinensis powder 0.6%, gruel powder 0.4% and red oil fraction 0.4% (over weight ratio) were weighed to obtain vanilla extract, cacao butter, The mixture was heated at 70 ⁇ 5 ° C for 2 hours. After cooling, the mixture was cooled, and the powder of Camellia japonica extract, sugar, cacao butter, red oil fraction and fragrance powder were weighed and blended to fill the center. , followeded by a second cooling step, followed by a third molding step and cooling step, followed by demolding step.
  • the present invention is not limited thereto.
  • the present invention also relates to a cosmetic composition
  • a cosmetic composition comprising a camellia flower extract, cacao butter, whole milk powder, sugar, lecithin, vanilla extract, camellia flower, powder of gypsum powder, red ginseng extract powder obtained through freeze-drying or spray- Which comprises a camellia extract powder powder consisting of an oil dispersion.
  • the composition is obtained by subjecting a camellia flower obtained by hot water extraction at 75 ⁇ 5 ° C for 1 to 3 hours to a composition containing 2.3% of camphor flower extract powder prepared by freeze drying or spray drying,
  • the composition comprises: a camphor extract powder (20%), a whole milk powder (20%), a sugar 45%, a lecithin 0.7%, a vanilla extract 0.6%, a camphor flower powder 0.6%, a dusting powder 0.4%
  • a camphor extract powder (20%), a whole milk powder (20%), a sugar 45%, a lecithin 0.7%, a vanilla extract 0.6%, a camphor flower powder 0.6%, a dusting powder 0.4%
  • the powder of Camellia sinensis extract prepared through the method of the present invention has excellent functionalities, that is, antioxidant, polyphenol,
  • the powders prepared by the method of the present invention were superior in solubility to the powders obtained by the conventional methods such as Comparative Examples,
  • the powder was also superior in color and taste to the powder prepared by the comparative example,
  • Figs. 1 and 2 show the manufacturing process of foamed vitamins of the present invention.
  • Fig. 3 is a view showing the manufacturing process of the chocolate according to the present invention.
  • Example 1 Camellia sinensis extract freeze-drying method
  • camellia flower extract To 10kg of camellia collected from a village in Namwon - eup, Seogwipo City, 30 liters of water was added and extracted at 1.2 to 1.5 atm and at 120 °C for 2 hours to obtain a camellia flower extract.
  • Camellia japonica extract To 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, 30 liters of water was added and extracted for 2 hours at 75 ° C under vacuum (55cmHg ⁇ 60cmHg) to obtain a Camellia japonica extract.
  • Example 1-1 The liquid extracts of Samples 1 to 3 obtained in Example 1-1 were freeze-dried in a freezer at a temperature of 35 to 45 ° C and then lowered to 0.01 to 0.05 mmHg in a freeze dryer to sublimate the water ≪ / RTI >
  • camellia flower extract To 10kg of camellia collected from a village in Namwon - eup, Seogwipo City, 30 liters of water was added and extracted at 1.2 to 1.5 atm and at 120 °C for 2 hours to obtain a camellia flower extract.
  • Camellia japonica extract To 10 kg of camellia collected from a village located in Namwon-eup, Seogwipo City, 30 liters of water was added and extracted for 2 hours at 75 ° C under vacuum (55cmHg ⁇ 60cmHg) to obtain a Camellia japonica extract.
  • Example 2-2 Camellia extract In spray drying by Powdered
  • the conditions of the spray drying are performed while injecting the homogenized solution at 20 to 40 ml / min using a spray dryer having an inlet air temperature of 150 to 180 ° C, an outlet air temperature of 80 to 100 ° C and an atomizer speed of 15000 to 25000 rpm, Powder of camellia extract was obtained by spray drying.
  • Patent Publication No. 10-2009-0050931, and the like and the cut camellia was soaked in 6% sodium chloride aqueous solution heated at about 100 ° C for 1 minute, Was dried in a hot air drying chamber at 35 DEG C and pulverized to prepare a camellia flower powder.
  • Example 1 Comparative Example flavor 4.5 ⁇ 0.1 4.2 ⁇ 0.1 4.1 ⁇ 0.1 Color 4.3 ⁇ 0.1 4.1 ⁇ 0.1 3.6 ⁇ 0.1 smell 4.2 ⁇ 0.1 3.9 ⁇ 0.2 3.7 ⁇ 0.2 Overall likelihood 4.5 ⁇ 0.1 4.2 ⁇ 0.1 3.9 ⁇ 0.1
  • the powders of Examples 1 and 2 were particularly superior in color sensitivity to the comparative example, and it is considered that there is a significant difference in the overall acceptability as compared with the comparative example.
  • the powder of Example 1 as compared with the comparative example, it was found that the powder had superior taste, color, smell and overall acceptability compared to the comparative example, .
  • the freeze-dried powder obtained by the freeze-drying method obtained in Example 1-2 contained 2.3%, citric acid 50%, sodium bicarbonate 25%, vitamin C 11%, nicotinamide 0.5%, calcium pantothenate 0.2%, maltitol 7% 1% of starch, 1% of denatured starch, 0.8% of camphor flower powder, 0.6% of astringent powder, 0.4% of aspartame and 0.2% of acesulfame potassium (over weight ratio) were weighed and the Camelliaceae extract powder and the remaining ingredients were put into a mixer Mix for 20 minutes.
  • the mixed raw materials are tableted with a tablet press. After removing the dust from the tablet by delubrication and inspecting the properties and the weight deviation, the defective product is selected by visual inspection.
  • Production Example 1 (freeze-drying)
  • Production Example 2 (spray drying)
  • Production Example 3 (Comparative Example) flavor 4.5 ⁇ 0.1 4.3 ⁇ 0.1 4.0 ⁇ 0.2 Color 4.3 ⁇ 0.1 4.1 ⁇ 0.1 3.6 ⁇ 0.1 smell 4.2 ⁇ 0.1 3.9 ⁇ 0.2 3.7 ⁇ 0.2 Overall likelihood 4.5 ⁇ 0.1 4.2 ⁇ 0.1 3.9 ⁇ 0.1
  • the foamed vitamins of Production Examples 1 and 2 according to the present invention were significantly superior to those of Production Example 3 (Comparative Example), especially in terms of color sensitivity,
  • the foamed vitamin of Production Example 1 the results of the flavor, color, odor, and overall acceptability were superior to those of the Comparative Example in comparison with the Comparative Example.
  • Production Example 2 Of the total.
  • the freeze-dried powder obtained by the freeze-drying method obtained in Example 1-2 was found to contain 2.3% of cocoa butter powder, 30% of cacao butter, 20% of whole milk powder, 45% of sugar, 0.7% of lecithin, 0.6% of vanilla extract, 0.6% 0.4% and 0.4% (by weight or more) of Red Oil Dibe were weighed, and the vanilla extract, cacao butter, whole milk powder, sugar and lecithin were weighed together and put into a blender at a temperature of 70 ⁇ 5 ° C for about 2 hours, After cooling, after molding, powder of camellia flower extract, sugar, cacao butter, red oil divice and fragrance powder are weighed and compounded, filled in the center, and subjected to a second cooling process. After the third molding and cooling process, demolding and demolding process are carried out. After conducting the inspection, pack the appropriate products and store them.
  • the dried powder obtained in Example 2-2 was found to contain 2.3% of camellia flower extract, 30% of cacao butter, 20% of whole milk powder, 45% of sugar, 0.7% of lecithin, 0.6% of vanilla extract, 0.6% 0.4% and 0.4% (by weight or more) of Red Oil Dibe were weighed, and the vanilla extract, cacao butter, whole milk powder, sugar and lecithin were weighed together and put into a blender at a temperature of 70 ⁇ 5 ° C for about 2 hours, After cooling, after molding, powder of camellia flower extract, sugar, cacao butter, red oil divice and fragrance powder are weighed and compounded, filled in the center, and subjected to a second cooling process. After the third molding and cooling process, demolding and demolding process are carried out. After conducting the inspection, pack the appropriate products and store them.
  • Production Example 1 (freeze-drying)
  • Production Example 2 (spray drying)
  • Production Example 3 (Comparative Example) flavor 4.5 ⁇ 0.1 4.2 ⁇ 0.1 3.4 ⁇ 0.2 Color 4.1 ⁇ 0.1 4.1 ⁇ 0.1 3.6 ⁇ 0.2 smell 4.3 ⁇ 0.1 4.0 ⁇ 0.2 3.5 ⁇ 0.2 Overall likelihood 4.3 ⁇ 0.1 4.1 ⁇ 0.1 3.6 ⁇ 0.2
  • the chocolate of Preparations 1 and 2 had an overall smoother and more elegant flavor, and a more elegant flavor than that of Preparation Example 3
  • excellent results were obtained in taste, odor and overall acceptance compared to the comparative example.
  • Extract A is Sample 1
  • Extract B is Sample 2
  • Extract C is Sample 3.
  • ABTs + ABTs cations
  • 2.45 mM potassium persulfate buffer was diluted so that the absorbance value was 0.70 ( ⁇ 0.02) when it was mixed with the same amount of potassium persulfate buffer at 734 nm. Then, the same amount of diluted ABTs + solution was added to various concentrations of the sample, and the absorbance was measured after 6 minutes. The degree of decrease in absorbance compared to the absorbance of the control (2.45 mM potassium persulfate buffer) was expressed in%.
  • the standard solution for the calibration curve was diluted to 25.0, 50.0, 100, and 200 ⁇ M by adding trophic buffer (Sigma Chemical Co.) to phosphate buffer solution.
  • trophic buffer Sigma Chemical Co.
  • 150 ⁇ L of 26 mM fluorescent standard solution was added to 25 ⁇ L of the sample and the standard solution, and 25 ⁇ L of 136 mM 2,2'-azobis (2-methylpropionamidine) dihydrochloride as a peroxide radical excipient was added thereto.
  • the absorbance was measured every 2 minutes for 1 hour at emission 538 nm.
  • Antioxidant activity was expressed as ⁇ M trolox equivalents (TE) compared to the calibration curve.
  • the total polyphenol contents of extracts A, B, and C were 778.8, 1164.6, and 1353.4 ⁇ g GAE / mL, respectively.
  • Table 4 is a table for total polyphenol content analysis. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.
  • ABTS radical scavenging activity of extracts A, B, and C showed the scavenging activity of 66.0, 74.5, and 78.6% at sample concentrations of 1.25%, 46.3%, 57.7%, and 63.9%, respectively.
  • Table 5 is a table for ABTS radical scavenging activity. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.
  • Table 6 is a table for ORAC assay. Extracts A, B, and C correspond to Samples 1, 2, and 3 of Example 1, respectively.

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  • Engineering & Computer Science (AREA)
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Abstract

La présente invention concerne un procédé de préparation de poudre d'extrait de fleur de camélia et une composition alimentaire contenant de la poudre préparée au moyen du procédé de préparation, le procédé comprenant un processus de lyophilisation ou un processus de séchage par pulvérisation destiné à un extrait de fleur de camélia obtenu au moyen d'une extraction à l'eau chaude de fleur de camélia sous vide à 75 ± 5 °C pendant une à trois heures. La poudre d'extrait de fleur de camélia, qui est préparée au moyen du procédé de la présente invention, comprend des constituants à fonction améliorée, c'est-à-dire des constituants de type antioxydant et polyphénol, présente une excellente solubilité par rapport à la poudre obtenue au moyen d'un procédé existant, donne des résultats de test sensoriel relativement excellents en termes de couleur, de goût et analogues, et présente une stabilité accrue.
PCT/KR2018/003589 2017-10-16 2018-03-27 Procédé de préparation de poudre d'extrait de fleur de camélia et son utilisation Ceased WO2019078428A1 (fr)

Applications Claiming Priority (6)

Application Number Priority Date Filing Date Title
KR20170133754 2017-10-16
KR10-2017-0133754 2017-10-16
KR1020170162960A KR102118699B1 (ko) 2017-11-30 2017-11-30 동백꽃 추출물 분말을 포함하는 발포비타민 및 그 제조방법
KR1020170162786A KR102134162B1 (ko) 2017-11-30 2017-11-30 동백꽃 추출물 분말을 포함하는 초콜릿 및 그 제조방법
KR10-2017-0162786 2017-11-30
KR10-2017-0162960 2017-11-30

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111407699A (zh) * 2020-04-21 2020-07-14 广东丸美生物技术股份有限公司 山茶花提取物及其制备方法和应用以及包含其的化妆品
WO2021219964A1 (fr) 2020-04-29 2021-11-04 Desjardins Marine Parfum sous forme de poudre seche et utilisation des poudres pour la preparation d'un parfum complexe
CN115252503A (zh) * 2022-08-31 2022-11-01 湖南大三湘茶油股份有限公司 山茶花提取液、制备方法及用其制备的保湿霜
WO2025260205A1 (fr) * 2024-06-17 2025-12-26 Swiss Premium Nutrix Ag Composition à base de café et de thé

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KR20110127443A (ko) * 2010-05-19 2011-11-25 재단법인 전라남도생물산업진흥재단 동백꽃 추출물을 유효성분으로 하는 비만억제용 조성물
JP2013053108A (ja) * 2011-09-05 2013-03-21 Rootasu 21:Kk 椿花抽出物
KR20160008055A (ko) * 2014-07-11 2016-01-21 주식회사 엘지생활건강 동백잎 추출물을 유효성분으로 포함하는 체모 또는 피부 상태 개선용 조성물
KR20160110233A (ko) * 2015-03-12 2016-09-21 박재철 오미자 초콜릿 및 그것의 제조 방법

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111407699A (zh) * 2020-04-21 2020-07-14 广东丸美生物技术股份有限公司 山茶花提取物及其制备方法和应用以及包含其的化妆品
WO2021219964A1 (fr) 2020-04-29 2021-11-04 Desjardins Marine Parfum sous forme de poudre seche et utilisation des poudres pour la preparation d'un parfum complexe
FR3109733A1 (fr) * 2020-04-29 2021-11-05 Marine DESJARDINS Parfum sous forme de poudre seche et utilisation des poudres pour la preparation d’un parfum complexe
CN115252503A (zh) * 2022-08-31 2022-11-01 湖南大三湘茶油股份有限公司 山茶花提取液、制备方法及用其制备的保湿霜
WO2025260205A1 (fr) * 2024-06-17 2025-12-26 Swiss Premium Nutrix Ag Composition à base de café et de thé

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