KR100439845B1 - Natural food preservative from agrimonia pilosa ledeb. extract preventing overheating of food and method for preserving food using the same - Google Patents
Natural food preservative from agrimonia pilosa ledeb. extract preventing overheating of food and method for preserving food using the same Download PDFInfo
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- KR100439845B1 KR100439845B1 KR1019960055244A KR19960055244A KR100439845B1 KR 100439845 B1 KR100439845 B1 KR 100439845B1 KR 1019960055244 A KR1019960055244 A KR 1019960055244A KR 19960055244 A KR19960055244 A KR 19960055244A KR 100439845 B1 KR100439845 B1 KR 100439845B1
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- food
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- preservative
- agrimonia pilosa
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- 239000000284 extract Substances 0.000 title claims abstract description 30
- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000005452 food preservative Substances 0.000 title claims abstract description 11
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 10
- 241001278836 Agrimonia pilosa Species 0.000 title abstract description 6
- 235000000641 Agrimonia pilosa Nutrition 0.000 title abstract description 6
- 238000013021 overheating Methods 0.000 title abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 9
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 9
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 235000019441 ethanol Nutrition 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract 2
- 238000001914 filtration Methods 0.000 claims abstract 2
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 239000004599 antimicrobial Substances 0.000 claims description 8
- 235000020238 sunflower seed Nutrition 0.000 claims description 3
- 229940119463 sunflower seed extract Drugs 0.000 claims description 3
- 238000009920 food preservation Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 230000000845 anti-microbial effect Effects 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 238000007789 sealing Methods 0.000 description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 238000005259 measurement Methods 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 241000208818 Helianthus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 208000007107 Stomach Ulcer Diseases 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 201000005917 gastric ulcer Diseases 0.000 description 2
- 229940107702 grapefruit seed extract Drugs 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000256844 Apis mellifera Species 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 206010017788 Gastric haemorrhage Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 108010053775 Nisin Proteins 0.000 description 1
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 1
- 241000241413 Propolis Species 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 229940121363 anti-inflammatory agent Drugs 0.000 description 1
- 229940030225 antihemorrhagics Drugs 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 239000007900 aqueous suspension Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 230000007665 chronic toxicity Effects 0.000 description 1
- 231100000160 chronic toxicity Toxicity 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000469 ethanolic extract Substances 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000002874 hemostatic agent Substances 0.000 description 1
- 230000007886 mutagenicity Effects 0.000 description 1
- 231100000299 mutagenicity Toxicity 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 229940069949 propolis Drugs 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
본 발명은 선학초추출물로부터 천연식품보존제 및 이를 이용한 식품보존방법에 관한 것으로, 가공식품 제조시 미량 첨가하여 과열처리를 방지하고 제품의 신선도를 향상시키며 저온처리에 따른 제품용기 다양화를 도모할 수 있도록 하는 새로운 살균처리방법에 관한 것이다.The present invention relates to a preservative for natural food from sunflower seed extract and a method for preserving food using the same. In order to prevent overheating by adding a small amount in the production of processed food, improve the freshness of the product, To a new sterilization treatment method.
최근 소비자의 건강 지향적 욕구가 높아짐에 따라 지속적으로 체내에 축적될 경우 만성 독성, 발암성, 돌연변이 유발성 등의 우려가 있는 화학적 합성보존료(예, 소르브산, 벤조산 등)에 대한 기피현상이 심화되고 있어 인체에 무해한 천연유래의 대체 항균제가 절실히 요구된다. 또한 제품제조시 내열성균들을 사멸시키기 위해 과도한 열처리(100℃)를 실시하는데 이로 인하여 제품의 신선도가 떨어지고 영양가가 손실되며 제품용기의 다양화를 도모할 수 없으며 과열처리로 인한 경비증가 등 여러가지 문제점들이 발생한다.Recently, as the consumer's desire for health has increased, accumulation in the body continuously has caused an escalation of avoidance of chemical synthetic preservatives (eg, sorbic acid, benzoic acid, etc.), which are likely to cause chronic toxicity, carcinogenicity and mutagenicity There is a desperate need for an alternative antimicrobial agent derived from natural harmless to human body. In addition, excessive heat treatment (100 ° C) is performed to kill heat-resistant microorganisms in product manufacturing, resulting in poor freshness of the product, loss of nutritional value, diversification of product containers, and increased cost due to overheating Occurs.
현재 이용가능한 천연항균제로서는 GFSE(자몽씨 추출물), Propolis(꿀벌집추출물), 키토산(Chitosan), 박테리오신(Bacteriocin(Nisin)), 용균효소(Lysosyme) 등을 들 수 있지만, 가격이 비싸고 항균효과를 가지려면 상당히 많은 양이 첨가되어야 하며, 이 경우 식품의 풍미나 물성에 심한 영향을 초래하는 단점을 가지고 있다.Currently available natural antimicrobial agents include GFSE (grapefruit seed extract), Propolis (honey bee house extract), chitosan, bacteriocin (Nisin) and lysosyme. A considerable amount should be added in order to have a disadvantage in that the flavor and physical properties of the food are seriously affected.
일반적으로 PET 용기를 사용하여 우롱차제품을 제조할 경우, 밀봉후 살균처리가 곤란하므로 내열성 미생물의 증식가능성이 대단히 높다.Generally, when an oolong tea product is manufactured using a PET container, since it is difficult to sterilize the product after sealing, the possibility of propagation of heat resistant microorganisms is very high.
본 발명자들은 상술한 선행기술들의 문제점을 해결하기 위해 수많은 연구와 실험을 거듭한 결과, 선학초 에탄올추출물로 이루어진 천연식품보존제가 살균처리를 하지 않아도 균의 생육을 억제할 수 있고 PET용기에 이용할 수 있을 뿐만 아니라 모든 음료 제조시 밀봉후 후살균처리를 생략하거나 살균처리 온도 및 시간을 낮출 수 있기 때문에 제조경비를 크게 절감할 수 있음을 밝혀냈다.As a result of many studies and experiments to solve the problems of the prior art described above, the inventors of the present invention have found that a natural food preservative consisting of a sunflower oil ethanol extract can inhibit the growth of bacteria and can be used in PET containers In addition, it has been found that manufacturing costs can be greatly reduced since all the beverage manufacturing processes can be omitted after the sealing process, or the sterilization process temperature and time can be lowered.
제 1도는 선학초추출물의 경시에 따른 균수변화를 도시한다.FIG. 1 shows the change in the number of bacteria according to the elapsed time of the extract.
본 발명은 30-100％ 농도의 에틸알콜을 선학초 중량에 대해 2∼10배의 비율로 첨가하여 상온에서 추출한 후 여과하여 얻은 액을 농축, 건조한 추출물로 이루어짐을 특징으로 하는 천연식품 보존제에 관한 것이다. 여기서 에틸알콜(30-100％)는 물과 혼합한 30％의 농도에서 100％의 무수알콜(absolute alcohol)을 말한다.The present invention relates to a preservative for natural food characterized in that ethyl alcohol at a concentration of 30-100% is added at a ratio of 2 to 10 times with respect to the initial weight of Seok Hakchu and extracted at room temperature, filtered and concentrated to dryness . Here, ethyl alcohol (30-100%) refers to 100% absolute alcohol at a concentration of 30% mixed with water.
본 발명에서 사용되는 선학초는 짚신나물을 개화전에 전초를 채취하여 말린 한약재로 학명은 Agrimonia pilosa Ledeb.이다. 선학초는 위염, 위궤양, 장염, 만성적인 설사 등에 효험이 있고, 우울증세, 신체 허약, 신경쇄약, 폐결핵이나 위궤양으로 인한 출혈, 치질 출혈 등에 상당한 효험이 있다고 널리 알려져 있다.In the present invention, sunflower herb is a dried herb medicine which is obtained by collecting a seedling before flowering, and its scientific name is Agrimonia pilosa Ledeb. It is well known that sunflower is effective for gastritis, gastric ulcer, enteritis, chronic diarrhea, depression, physical weakness, nervous breakdown, hemorrhage due to pulmonary tuberculosis or gastric ulcer, and hemorrhage.
본 발명에 따른 식품보존제는 선학초 에탄올 추출물(30∼100％)로서 항암제, 지혈제, 지사제, 소염제 등을 많이 쓰고 있으며, 또한 그 안전성이 보장되고 적은 농도로 사용하여도 내열균성에 대한 항균효과가 우수하므로 식품의 맛과 품질에 전혀 영향을 주지 않는 천연보존제이다.The food preservative agent according to the present invention is widely used as an anticancer agent, a hemostatic agent, an antiseptic agent, an anti-inflammatory agent and the like, and its safety is ensured and its antimicrobial effect against heat resistant bacterium It is a natural preservative that does not affect the taste and quality of food at all.
본 발명에 따른 식품보존제는 식품의 제조공정시 원료와 함께 배합하거나 별도의 수용성 현탁액으로 제조하여 첨가, 침지하여도 좋다.The food preservative according to the present invention may be blended with the raw material in the process of producing the food or may be prepared as a separate aqueous suspension and added and immersed.
본 발명은 또한 식품 100 중량부에 대하여 상술한 식품보존제 0.005∼0.1 중량부를 첨가하는 식품보존방법도 포함된다.The present invention also encompasses a food preservation method in which 0.005 to 0.1 part by weight of the above-described food preservative is added to 100 parts by weight of food.
본 발명은 또한 식품 100 중량부에 대하여 상술한 식품보존제 0.005∼0.1 중량부를 첨가하여 살균온도 및 살균시간을 낮추는 살균처리 방법도 포함된다.The present invention also includes a sterilization treatment method for reducing the sterilization temperature and sterilization time by adding 0.005 to 0.1 part by weight of the above-described food preservative to 100 parts by weight of the food.
본 발명에 따른 살균처리방법에서 사용되는 식품은 식혜 또는 우롱차 등 음료를 포함하며, 음료의 용기는 PET병에 적용하면 효과적이다.The food used in the sterilization treatment method according to the present invention includes drinks such as sikhye or oolong tea, and the beverage container is effective when applied to a PET bottle.
그외에 본 발명은 상술한 선학초에탄올 추출물을 사용하는 천연항균제도 포함된다.In addition, the present invention includes a natural antimicrobial agent using the above-described sunflower seed extract.
이하, 본 발명을 실시예에 의거하여 구체적으로 설명하지만, 본 발명의 기술적 범위가 이들 실시예로 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to examples, but the technical scope of the present invention is not limited to these examples.
실시예 1 : 천연항균제인 선학초추출물의 제조방법Example 1: Preparation of a natural antimicrobial agent,
건조된 선학초를 20mesh 이하로 미세하게 마쇄한 후 30-100％ 농도의 에틸알콜을 선학초 중량에 대해 2-10배의 비율로 넣고 상온에서 24시간 추출한 후 여과하여 얻은 액을 회전 진공증발기로 농축하고 최종적으로 동결건조하여 선학초추출물을 얻었다.The dried sunflower seeds were finely ground to a size of 20mesh or less, and then ethyl alcohol having a concentration of 30-100% was added at a ratio of 2-10 times with respect to the weight of sunflower seeds, extracted at room temperature for 24 hours, filtered and concentrated using a rotary vacuum evaporator Finally, lyophilized extract was obtained by freeze-drying.
실시예 2 : 선학초추출물의 항균력Example 2: Antimicrobial activity of the extract
상기 실시예 1에서 얻은 선학초추출물의 각종 내열성세균에 대한 항균력을 조사였다.The antibacterial activity against the various heat-resistant bacteria of the extract of Seokjak extract obtained in Example 1 was examined.
공시균주 및 사용배지, 배양조건 등을 하기 표 1에 나타냈다.The test strains, used medium, and culture conditions are shown in Table 1 below.
표 1. 사용균주 및 배지, 배양조건Table 1. Strain and medium used, culture conditions
전배양은 상기 9종의 균주를 적정배양조건에서 24시간 배양한 후 각각을 1.0-5.0 x 106cell/ml로 미생물의 수를 조정하여 공시균액으로 사용하였다.The precultures were prepared by cultivating the 9 strains in a suitable culture condition for 24 hours, and then using the microorganisms as 1.0 to 5.0 x 10 6 cells / ml, respectively.
추출물의 항균력을 측정하기 위하여 본 발명의 선학초추출물을 각 농도별로 첨가한 각 배지중에 전배양된 공시균을 접종하고 배양기에서 2-3일간 배양하여 균 성장을 육안으로 판정하면서 이들을 한천 평판에 도말하여 공시균에 대한 최소생육저해농도(MIC, ％)를 측정하였다.In order to measure the antimicrobial activity of the extract, the pre-cultured microorganisms were inoculated in each medium containing the respective concentrations of the extract of the present invention, and cultured in an incubator for 2-3 days. The minimum growth inhibitory concentration (MIC,%) of the isolates was measured.
그 측정결과를 하기 표 2에 나타냈다.The measurement results are shown in Table 2 below.
표 2. 추출물의 각종 내열성세균에 대한 항균력Table 2. Antimicrobial activity of extracts against various heat-resistant bacteria
상기 표 2에서 보는 바와 같이 선학초추출물은 내열성세균에 대하여 아주 낮은 농도에서도 강한 생육억제효과를 나타내었고, 혐기적 내열성균보다 호기적 내열성균에 대하여 더 우수한 항균효과를 나타냈다.As shown in the above Table 2, the extract of Seokhyeokcho showed a strong inhibitory effect against heat-resistant bacteria even at a very low concentration, and showed more excellent antibacterial effect against aerobic heat-resistant bacteria than anaerobic heat-resistant bacteria.
실시예 3 : 선학초추출물의 항균력 안정성Example 3: Stability of Antimicrobial Activity of Seokhogecho Extract
실시예 1에서 얻은 선학초추출물의 항균력 안정성을 측정하기 위해 0.05％ 선학초추출물을 각 온도(80-100℃), pH(2-10), NaCl농도(1-10％) 별로 처리한 후 직경 8mm paper disk에 20㎕ 점적하여 고초균(1.0-5.0 x 106cell)이 도말된 한천배지에 얹어놓은 후 37℃에서 2일간 배양하여 disk 주위의 저해환의 크기로 항균력의 변화를 측정하였다.In order to measure the antibacterial stability of the extract of Seokjak extract obtained in Example 1, 0.05% Seok Hakchecho extract was treated at each temperature (80-100 ℃), pH (2-10) and NaCl concentration (1-10% (1.0-5.0 × 10 6 cells), and incubated at 37 ° C for 2 days to measure the change of the antibacterial activity to the size of the inhibitory circle around the disk.
그 측정결과를 하기 표 3, 4 및 5에 나타냈다.The measurement results are shown in Tables 3, 4 and 5.
표 3. 선학초추출물의 온도 안정성Table 3. Temperature stability of extracts
표 4. 선학초추출물의 pH 안정성Table 4. pH stability of Seokhogcho extract
표 5. 선학초추출물의 NaCl 안정성Table 5. NaCl Stability of Seonghog's Extracts
상기 표 3, 4 및 5에서 알 수 있듯이 선학초추출물은 열, pH, 염농도 등의 쇼크(shock)에도 항균력에는 거의 변화가 없었다.As can be seen from Tables 3, 4 and 5, the extracts of Seokhyeokcho showed almost no change in the antibacterial activity against shocks such as heat, pH, and salt concentration.
실시예4 : 선학초추출물의 살균작용Example 4: Bactericidal action of extract
실시예 1에서 얻은 선학초추출물의 항균작용이 정균작용인지 살균작용인지를 확인하기위해 선학초추출물 0.05％를 첨가한 배지에 전배양하여 활성화시킨 고초균을 접종하여 37℃, 200rpm으로 배양하면서 경시에 따른 균수 변화(추출물의 살균작용)을 plate count method로 측정하였다.In order to confirm whether the antibacterial activity of the extract of Seed Seeds obtained in Example 1 was a bacteriostatic action or a bactericidal action, the cells were pre-cultured in a medium supplemented with 0.05% of Seonghog's extract and inoculated with activated Bacillus subtilis and cultured at 37 ° C and 200 rpm, The change (bactericidal action of the extract) was measured by the plate count method.
그 측정결과를 별첨한 도면 제 1도에 나타냈다.The measurement results are shown in FIG. 1 attached.
제 1도에서 보는 바와 같이 선학초추출물은 고초균을 5시간만에 99％ 살균시켰다.As shown in Fig. 1, Bacillus subtilis extract was 99% sterilized in 5 hours.
실시예 5-12 및 비교예 1-2Examples 5-12 and Comparative Examples 1-2
본 발명에서의 식혜 및 우롱차는 통상적인 방법에 의해 제조하였으며, 본 발명의 항균제 0.01-0.1％ 첨가한 것을 실시예 5-12로 하였고, 이 항균제를 첨가하지 않은 시료를 비교예 1-2로 하였다.Sikhye and oolong tea in the present invention were prepared by a conventional method, and the samples containing the antibacterial agent of the present invention in an amount of 0.01-0.1% were designated as Examples 5-12, and the sample without the antibacterial agent was designated as Comparative Example 1-2 .
일반적으로 식혜 및 우롱차의 살균처리는 밀봉후 120℃에서 20-30분 후 살균하는 것이 보통이지만 본 발명의 식혜제품 (실시예 5-8과 비교예 1)에서는 밀봉후 후살균을 100℃에서 15분 처리하였고 우롱차 제품 (실시예 9-12와 비교예 2)에서는 고온충진(95℃, 30초)만을 실시하여 37℃ 보관하면서 경시에 따른 외형 및 세균수의 변화를 측정, 본 발명 항균제의 음료제품 적용성을 확인하였다. 그 결과는 하기 표 6 및 7에 나타내었다.In general, sterilization treatment of sikhye and oolong tea is usually performed after 20-30 minutes at 120 ° C after sealing. However, in the sikhye products of the present invention (Examples 5-8 and Comparative Example 1) (95 ° C, 30 seconds) in oolong tea products (Examples 9-12 and Comparative Example 2), and the change of the external shape and bacterial counts with the passage of time was measured while storing at 37 ° C, The applicability of beverage products was confirmed. The results are shown in Tables 6 and 7 below.
표 6. 식혜에 대한 균의 생육 억제효과Table 6. Effect of inhibiting growth of microorganisms on sikhye
표 7. 우롱차에 대한 균의 생육 억제효과Table 7. Effect of inhibiting growth of microorganisms on oolong tea
일반적으로 PET용기를 사용하여 우롱차 제품을 제조할 경우에는 밀봉후 살균처리가 곤란하므로 내열성 미생물의 증식 가능성이 대단히 높지만, 본 발명의 항균제를 첨가한 경우에는 살균처리를 하지 않아도 균의 생육을 억제할 수 있으므로 PET 용기에도 이용할 수 있을 뿐 아니라 모든 음료제조시 밀봉후 후살균 처리를 생략하거나 살균처리온도 및 시간을 낮출 수 있기 때문에 제조경비를 크게 절감할 수 있다.In general, when an oolong tea product is manufactured using a PET container, it is difficult to sterilize the product after sealing, so that the possibility of proliferation of heat resistant microorganisms is very high. However, when the antimicrobial agent of the present invention is added, It can be used not only in PET containers but also in the manufacturing of all beverages, it is possible to omit post-sealing treatment after sterilization, or to lower the temperature and time of sterilization treatment, thereby greatly reducing manufacturing costs.
이상과 같이, 본 발명에 따라 제조된 천연항균제 선학초추출물을 음료제품에 미량첨가하면, 과열처리를 방지할 수 있고 저온처리에 따른 제품용기 다양화 및 제조경비 절감을 도모할 수 있다.As described above, when the natural antimicrobial agent of the present invention is added in a small amount to the beverage product, it is possible to prevent the overheat treatment and to diversify the product container according to the low temperature treatment and to reduce the manufacturing cost.
Claims (6)
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