KR101428683B1 - Food reservative containing chitosan and manufacturing method thereof - Google Patents

Food reservative containing chitosan and manufacturing method thereof Download PDF

Info

Publication number
KR101428683B1
KR101428683B1 KR1020120070748A KR20120070748A KR101428683B1 KR 101428683 B1 KR101428683 B1 KR 101428683B1 KR 1020120070748 A KR1020120070748 A KR 1020120070748A KR 20120070748 A KR20120070748 A KR 20120070748A KR 101428683 B1 KR101428683 B1 KR 101428683B1
Authority
KR
South Korea
Prior art keywords
atcc
chitosan
weight
food
present
Prior art date
Application number
KR1020120070748A
Other languages
Korean (ko)
Other versions
KR20140003105A (en
Inventor
이신호
정은주
하종길
Original Assignee
대구가톨릭대학교산학협력단
아미코젠씨앤씨(주)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 대구가톨릭대학교산학협력단, 아미코젠씨앤씨(주) filed Critical 대구가톨릭대학교산학협력단
Priority to KR1020120070748A priority Critical patent/KR101428683B1/en
Publication of KR20140003105A publication Critical patent/KR20140003105A/en
Application granted granted Critical
Publication of KR101428683B1 publication Critical patent/KR101428683B1/en

Links

Images

Classifications

    • 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
    • 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
    • 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23V2250/02—Acid
    • A23V2250/032—Citric acid
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/511—Chitin, chitosan
    • 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
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5114—Dextrins, maltodextrins

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)

Abstract

본 발명은 키토산을 유효성분으로 함유하는 식품 보존제 및 그의 제조방법을 제공함으로써 식품보존제용 천연 동결건조분말 및 액상 제품을 제공하는 뛰어난 효과가 있다.The present invention has an excellent effect of providing natural freeze-dried powder and liquid product for food preservative by providing a food preservative containing chitosan as an active ingredient and a process for producing the same.

Description

키토산을 유효성분으로 함유하는 식품 보존제 및 그의 제조방법{Food reservative containing chitosan and manufacturing method thereof}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food preservative containing chitosan as an active ingredient,

본 발명은 키토산을 유효성분으로 함유하는 천연 식품보존제 및 그 제조방법에 관한 것이다.The present invention relates to a natural food preservative containing chitosan as an active ingredient and a process for producing the same.

식품첨가물 또는 첨가물이란 가공되는 식품이나 제품에 특별한 목적을 가지고 사용되는 것으로서 각 첨가물에 따른 용도가 고시되어 있다. 첨가물의 용도는 식품·의약품·화장품법에서 의도적으로 제품의 품질에 직접 또는 간접으로 영향을 미치거나 미칠 수 있는 물질로 정의된다. 즉, 식품·의약품·화장품을 생산, 가공, 포장, 수송, 저장하는 과정에서 어떤 물질이든 첨가물로 규정할 수 있다.A food additive or additive is used for a specific purpose in processed foods or products, and its use is notified according to each additive. The use of additives is defined as a substance which, by the Food, Drug, Cosmetic Act, may deliberately affect the quality of the product directly or indirectly. That is, any substance can be defined as an additive in the process of producing, processing, packaging, transporting, and storing foods, medicines, and cosmetics.

상기, 첨가물의 사용 목적은 식품 및 제품의 품질보존, 맛, 향기, 색상 등의 개량이다. 특히 제품의 품질보존을 위한 보존료는 식품의 변질과 부패, 화학적 변화를 방지하여 유효성분과 신선도를 유지시키기 위해 사용된다. 상기 보존료의 작용은 부패미생물의 발육저지를 위한 정균 및 살균작용과 식품에 함유된 지방의 산패억제, 산화반응에 의한 부패방지 등이 있으며 이로써 식품·의약품·화장품의 안정성을 확보하고 저장성과 상품성을 증대시킨다. The purpose of use of the additives is improvement of preservation of quality of food and product, improvement of taste, aroma, color and the like. In particular, the preservative for preserving the quality of the product is used to prevent the deterioration, decay, and chemical change of the food, thereby maintaining the effectiveness and freshness. The function of the above preservatives is to prevent the growth of spoilage microorganisms bacteriostatic and bactericidal action, to prevent rancidity of fat contained in food, and to prevent corruption by oxidation reaction, thereby ensuring the stability of food, medicine and cosmetics, Increase.

특히, 제품의 보존 및 부패미생물의 발육저지를 위한 정균·살균작용 위한 보존제에는 소르빈산(염류), 프로피온산(염류), 안식향산(염류), 유기산류, 페놀화합물, 유화합물, 펙틴분해물, 염소화합물, 요드화합물, 사암모늄염(QAC), 수은, 방향족 및 지방족 화합물, 산, 알칼리류, 산화제 및 이산화 염소 등이 있다.In particular, preservatives for preservation of products and for inhibiting the growth of microorganisms against corruption include sterilizing agents such as sorbic acid (salts), propionic acid (salts), benzoic acid (salts), organic acids, phenolic compounds, Iodine compounds, quaternary ammonium salts (QAC), mercury, aromatic and aliphatic compounds, acids, alkalines, oxidants and chlorine dioxide.

그러나 상기 보존제들은 합성 보존제로서 그 사용이 고시되어 있다 하더라도 식품 및 여러 가공제품에 첨가되어 직·간접적으로 일생동안 체내에 축적되는 것을 무시할 수는 없다. 상기 합성 보존제의 생체 악영향들이 보고되면서 천연 보존제의 개발을 시도하고 있다.However, these preservatives, even if their use as a synthetic preservative is notified, can not be neglected to accumulate in the body for a lifetime, directly or indirectly added to foods and various processed products. The vital adverse effects of the synthetic preservative have been reported and attempts have been made to develop natural preservatives.

상기 천연 보존제 개발은 약용식물(향신료, 약초, 과/채류 등)으로부터 천연항균제 및 첨가물의 항균력 효과 검정 및 활성물질 분리 정제 등의 연구가 이루어지고 있다. 그러나 상기 약용식물 중에서 항균 활성을 갖는 재료들은 그 향이 강하거나 색감 및 맛이 강하여 식품첨가제 및 보존제로 사용하였을 경우 관능성을 떨어뜨려 제품 품질저하의 우려가 있는 것으로 보고되고 있다. The development of the above-mentioned natural preservatives has been carried out in the fields of medicinal plants (spices, herbs, fruits / vegetables, etc.), for testing the antibacterial effect of natural antimicrobial agents and additives and for separating and purifying active substances. However, among the medicinal plants, materials having antimicrobial activity have strong fragrance, strong color and taste, and when used as a food additive and a preservative agent, it has been reported that there is a fear of deteriorating the product quality due to deterioration of sensibility.

이상에서 설명한 바와 같이 합성보존제 사용보다 더 우수한 활성과 경제성을 갖는 보존제의 개발은 어려운 실정이다.
As described above, it is difficult to develop a preservative having better activity and economy than the use of a synthetic preservative.

한편, 천연 유래 고분자 재료인 키틴과 키토산은 기능성 신소재로 각광을 받고 있다. 키틴은 게, 새우 등의 갑각류와 조류나 균류와 같은 식물의 세포벽에 함유되어 있는 고분자로 과거에는 주로 폐기되었으나, 최근에 들어 생체고분자로서 그 활용이 매우 큰 물질이다(Li, O. et al., M. F. Journal of Bioactive and Compatible Polymers,(7)370, 1992). 그러나 키틴은 유기용매에 대한 용해성이 좋지 않아 자연유래 고분자 재료인 셀룰로오스만큼 이용되지 못하였지만, 1970년 키틴의 용매 개발과 함께 키틴을 탈아세틸화하여 제조한 키토산은 생체적합성, 생분해성 및 무독성의 특성으로 인해 다양한 형태로 활용되고 있다(Shigemasa, Y. et al., Int. J. Biol. Macromol.,(16)43, 1994). On the other hand, chitin and chitosan, which are naturally derived polymer materials, are attracting attention as functional new materials. Chitin is a polymer contained in the cell walls of plants such as crabs, shrimps, and algae and fungi. In recent years, it has been widely used as a biopolymer (Li, O. et al. , MF Journal of Bioactive and Compatible Polymers, (7) 370, 1992). However, since chitin is not soluble in organic solvent, it was not used as much as cellulose, which is a natural polymer material. In 1970, chitosan produced by deacetylation of chitin together with solvent development of chitin showed biocompatibility, biodegradability and non-toxicity (Shigemasa, Y. et al., Int. J. Biol. Macromol., (16) 43, 1994).

특히 키토산과 그 염산염에의한 분해물이 식물병원성의 곰팡이에 대해 항균효과를 나타낸다는 것이 밝혀지면서 그 항균성을 다양한 형태로 응용하여 사용하는 연구가 많이 진행되고 있다.Particularly, it has been found that the decomposition product of chitosan and its hydrochloride shows antimicrobial effect against the fungal pathogenic fungus.

상기 키토산을 이용한 천연 보존제 관련 종래기술에는 대한민국 공개특허 제10-2005-0075162호에서 분획 수용성 키토산을 함유하여 저장성이 증대된 기능성 음료 조성물에 관해서 개시하고 있으며, 대한민국 공개특허 제 10-2005-0028569호 에서는 자몽종자 추출물과 유카추출물, 키토산을 함유하는 천연 식품보존제 조성물에 관하여 개시하고 있다. In the prior art related to natural preservatives using chitosan, Korean Utility Model Registration No. 10-2005-0075162 discloses a functional beverage composition containing fraction-soluble chitosan and increased storage stability, and Korean Patent Publication No. 10-2005-0028569 Discloses a natural food preservative composition containing grapefruit seed extract, yucca extract, and chitosan.

그러나 상기 공지된 선행기술은 단지 키토산 자체를 사용하거나 분획을 통하여 보존제를 제조하였을 뿐만 아니라, 보존제에 첨가되는 함량이 높아 제품 그 자체의 기호성과 상품성을 현저히 감소시켰다.However, the known prior art not only prepared chitosan itself or used a fraction to prepare a preservative, but also added a large amount of preservative to the preservative, thereby significantly reducing the palatability and merchantability of the product itself.

이상에서 살펴본 바와 같이 저농도의 키토산을 첨가하여 높은 항균성을 갖는 식품보존제를 위해 고안된 선행기술은 개시된바 없다.As described above, the prior art designed for a food preservative having high antimicrobial activity by adding a low concentration of chitosan has not been disclosed.

따라서 본 발명의 목적은, 용해도가 우수한 키토산을 유효성분으로 포함하는 천연 식품 보존제를 제공하는 데 있다. Accordingly, an object of the present invention is to provide a natural food preservative containing chitosan having excellent solubility as an active ingredient.

본 발명의 상기 목적은, 불용성 키토산과 가성소다를 반응온도와 시간을 달리하여 다양한 형태의 키토산을 제조하는 단계와; 상기 얻은 각각의 키토산을 키토산아제를 이용하여 처리시간별 효소반응물을 각각 얻는 단계와; 상기에서 얻은 각각의 효소반응물의 항균성을 평가하여 항균성이 뛰어난 키토산을 얻는 단계와; 상기에서 얻은 키토산을 자몽종자 추출물, 구연산, 계피 주정추출물, 덱스트린과 혼합하여 혼합물을 얻는 단계와; 상기에서 얻은 혼합물을 동결건조하는 단계를 통하여 달성하였다.The above object of the present invention is achieved by a method for producing chitosan, comprising: preparing various forms of chitosan by varying the temperature and time of insoluble chitosan and caustic soda; Obtaining each of the obtained chitosan enzyme reaction products by treatment time with chitosanase; Evaluating antimicrobial activity of each enzyme reaction product obtained above to obtain chitosan having excellent antibacterial activity; Mixing the chitosan obtained above with grapefruit seed extract, citric acid, cinnamon extract, and dextrin to obtain a mixture; The above-obtained mixture was lyophilized.

본 발명은 불용성 키토산과 가성소다의 반응에 의해서 탈아세틸화된 키톤으로부터 저분자 키토산을 제공하는 효과가 있다.The present invention has the effect of providing low molecular weight chitosan from a deacetylated keyone by the reaction of insoluble chitosan and caustic soda.

이 밖에도 다양한 형태의 액상 및 분말형의 키토산을 유효성분으로 하는 보존제를 제공하는 효과가 있다. In addition, there is an effect of providing a preservative containing various types of liquid and powder chitosan as active ingredients.

도 1은 합성화학 보존제인 솔빈산과 본 발명 키토산을 유효성분으로 하는 동결건조분말 식품보존제를 0.5 또는 1.0 중량%를 각각 처리한 식품의 저장성을 평가한 결과이다.Fig. 1 shows the results of evaluating the storage stability of food treated with 0.5 or 1.0% by weight of a lyophilized powdery food preservative containing sucrose acid as a synthetic chemical preservative and chitosan as an active ingredient.

본 발명은 키토산을 유효성분으로 함유하는 액상 및 분말형 보존제를 개시한다. 본 발명에서 액상형 키토산 보존제는 전제 100중량%에 대하여 본 본 발명 키토산(NS-8) 0.05~0.2 중량%, 자몽종자 추출물 100~300PPM, 구연산 0.15~0.6 중량%, 계피 주정추출물 0.05~0.2 중량%, 덱스트린 0.5중량%, 정제수 96~99 중량%로 혼합하여 제조하는 것이 바람직하다.The present invention discloses liquid and powder type preservatives containing chitosan as an active ingredient. In the present invention, the liquid-phase chitosan preservative may contain 0.05 to 0.2% by weight of the present invention chitosan (NS-8), 100 to 300 PPM of grapefruit seed extract, 0.15 to 0.6% by weight of citric acid, 0.05 to 0.2% 0.5% by weight of dextrin, and 96% by weight to 99% by weight of purified water.

또한, 분말형태의 본 발명 키토산을 유효성분으로 함유하는 분말형 보존제는 보존제는 전제 100중량 %에 대하여 키토산(NS-8) 12~15 중량%, 구연산 30~45중량% 계피추출물 5~8 중량%, 자몽 종자추출물 1~5중량% 덱스트린 20~50%, 수분 3~7% 조성으로 제조하는 것이 바람직하다.The powdery preservative containing the inventive chitosan powder in the form of powder as an active ingredient may contain 12 to 15% by weight of chitosan (NS-8), 30 to 45% by weight of citric acid, 5 to 8% by weight of cinnamon extract %, 1 to 5% by weight of grapefruit seed extract, 20 to 50% of dextrin and 3 to 7% of water.

본 발명 키토산을 유효성분으로 하는 식품보존제를 첨가하여 사용할 수 있는 식품은 건강을 위한 식품, 음료 등이며, 상기 본 발명 키토산 NS-8이 유효성분으로 함유된 액상 또는 분말 식품보존제 조성물은 식품 100 중량%에 대하여 0.1 중량% 내지 20 중량%로 첨가될 수 있다.The present invention can be used as a food or beverage for health by adding a food preservative containing chitosan as an active ingredient. The liquid or powder food preservative composition containing chitosan NS-8 as an active ingredient of the present invention contains 100 parts by weight of food To 0.1% by weight to 20% by weight based on the total weight of the composition.

본 발명 키토산 NS-8을 유효성분으로 함유하는 액상 또는 분말형태의 식품보존제 조성물은 건강보조식품 등에도 다양하게 이용될 수 있다. 본 조성물을 첨가할 수 있는 식품으로는, 유통기한 및 저장성이 중요한 천연 과일 쥬스 및 야채 음료 또는 즙 형태로 판매되는 제품 등이 있다. 또한, 상기 본 발명은 요쿠르트 등의 유산균 제제 음료 또는 페이스트 등의 혼합제로 사용할 수 있다.The present invention liquid or powder food preservative composition containing chitosan NS-8 as an active ingredient can be used variously in health supplement foods and the like. Foods to which the present composition can be added include natural fruit juices, which are important for shelf-life and shelf life, and products sold in the form of vegetable drinks or juices. In addition, the present invention can be used as a mixer such as a lactic acid bacterium drink or paste, such as yogurt.

상기 저장성이 중요한 음료 조성물에 본 발명 키토산을 유효성분으로 함유하는 보존제는 액상형태일 경우 음료 100중량 %에 대하여 0.01 내지 2중량%, 분말일 경우 음료 100중량 %에 대하여 0.1 내지 2 중량%를 여러 가지 향미제 또는 천연 탄수화물 등과 함께 추가 성분으로서 함유하는 것이 바람직하다. The preservative containing chitosan according to the present invention as an active ingredient may be added in an amount of 0.01 to 2% by weight based on 100% by weight of the beverage and 0.1 to 2% by weight with respect to 100% Flavoring agent or natural carbohydrate and the like as an additional component.

이하, 본 발명의 구체적인 내용을 바람직한 실시예 및 실험예를 통하여 상세히 설명하나, 하기 실시예 및 실험예에 의해 본 발명의 권리 범위가 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to preferred embodiments and experimental examples. However, the scope of the present invention is not limited by the following examples and experimental examples.

<< 실시예Example 1> 본 발명 수용성 키토산 제조 1> Production of water-soluble chitosan according to the present invention

본 발명에 사용된 chitosan은 (주)금호화성에서 탈아세틸화도와 점도가 다른 수용성 chitosan 12종류(S-1 ～ S-12)와 불용성 chitosan 11종류(NS-1～ NS-11)를 제공 받았으며, chitosan의 특성은 하기 표 1에 나타내었다. Chitosan은 plastic bottle에 넣어 실온에서 보관하면서 사용하였다.
The chitosan used in the present invention was provided with 12 kinds of water-soluble chitosan (S-1 to S-12) and 11 kinds of insoluble chitosan (NS-1 to NS-11) having different degrees of deacetylation and viscosity at Kumho- , and the characteristics of chitosan are shown in Table 1 below. Chitosan was stored in a plastic bottle at room temperature.

본 발명 키토산의 용해도 측정The solubility measurement of the present invention chitosan CharacterisitcCharacterisitc Deacetylation(%)Deacetylation (%) Viscosity (cP)Viscosity (cP) NameName NoteNote Water-solubleWater-soluble 62.71± 0.7762.71 + - 0.77 1.07 ± 0.081.07 ± 0.08 S-1S-1 63.70 ± 4.04463.70 + - 4.044 1.13 ± 0.061.13 + 0.06 S-2S-2 73.40± 5.08473.40 + - 5.084 1.18 ± 0.071.18 ± 0.07 S-3S-3 Chitosan acetateChitosan acetate 67.52 ± 1.1567.52 + - 1.15 1.19 ± 0.091.19 ± 0.09 S-4S-4 Chitosan acetateChitosan acetate 46.65 ± 1.2746.65 ± 1.27 1.07 ± 0.061.07 ± 0.06 S-5S-5 57.79 ± 0.9157.79 ± 0.91 1.04 ± 0.031.04 + 0.03 S-6S-6 59.62 ± 0.7859.62 ± 0.78 1.08 ± 0.061.08 + 0.06 S-7S-7 Chitosan acetateChitosan acetate 65.51 ± 0.4465.51 + - 0.44 1.18 ± 0.081.18 ± 0.08 S-8S-8 Chitosan acetateChitosan acetate 63.22 ± 0.8863.22 ± 0.88 1.12 ± 0.011.12 ± 0.01 S-9S-9 67.03 ± 0.4467.03 + - 0.44 1.28 ± 0.041.28 + 0.04 S-10S-10 79.97 ± 0.7179.97 + 0.71 1.27 ± 0.071.27 ± 0.07 S-11S-11 Chitosan acetateChitosan acetate 82.03 ± 0.4082.03 + - 0.40 1.14 ± 0.041.14 + 0.04 S-12S-12 Chitosan acetateChitosan acetate Acid-soluble
(Non-soluble)
Acid-soluble
(Non-soluble)
89.35 ± 0.6789.35 +/- 0.67 166.30 ± 3.80166.30 ± 3.80 NS-2NS-2 89.58 ± 0.3989.58 + - 0.39 47.40 ± 0.7147.40 ± 0.71 NS-5NS-5 79.92 ± 0.8279.92 + 0.82 116.13 ± 1.98116.13 + 1.98 NS-6NS-6 81.32 ± 0.8181.32 + - 0.81 168.07 ± 3.94168.07 ± 3.94 NS-7NS-7 98.79 ± 0.3798.79 + - 0.37 17.93 ± 0.3717.93 + - 0.37 NS-8NS-8 92.92 ± 1.0192.92 + 1.01 9.38 ± 0.129.38 ± 0.12 NS-9NS-9 98.58 ± 0.0098.58 ± 0.00 34.27 ± 0.4134.27 + - 0.41 NS-10NS-10 99.22 ± 0.0099.22 ± 0.00 77.63 ± 1.0977.63 ± 1.09 NS-11NS-11

상기에서 얻은 수용성 chitosan 12종류(S-1 ～ S-12)와 불용성 chitosan 11종류(NS-1～ NS-11)는 키토산아제를 처리시간별로 반응하여 다양한 분자량을 갖는 각각의 효소반응물을 얻었다.
Each of the water-soluble chitosan (S-1 to S-12) and the insoluble chitosan (NS-1 to NS-11) were reacted with chitosanase at different treatment times to obtain various enzyme reactants having various molecular weights.

<< 실시예Example 2> 본 발명 키토산의 항균활성 측정 2> Antibacterial activity measurement of chitosan according to the present invention

본 실험에 사용한 공시균주는 gram negative bacteria 9종 gram positive bacteria 6종 총 15종으로 Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 29737, Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 21366, Aeromonas hydrophila subsp. hydrophila ATCC 7966, Pseudomonas fluorecens ATCC 21541, Proteus vulgaris ATCC 6059, Erwinia carotovora subsp. carotovora ATCC 15390, Lactobacillus curvatus ATCC 25601, Lactobacillus plantrarum ATCC 8014, Serratia marcescens ATCC 990, Escherichia coli ATCC 8739, Vibrio parahaemolyticus ATCC 17802, Vibrio vulnificus ATCC 27562는 한국 미생물 보존센터(Korean Culture Center of Micoorganisms, KCCM)에서, Salmonella enterica subsp. enterica ATCC 13311은 유전자은행 (Korean Collection for Type Culture, KCTC)에서 분양 받아 사용하였다. 균주 배양에 사용된 배지는 Tryptic Soy Broth(TSB, Difco, USA)와 Brain Hart Infusion(BHI, Difco, USA), MRS broth(Difco, USA)를 사용하였으며, chitosan의 항균활성을 검색하기 위한 배지로 Muller Hinton Broth(MHB, Merck, Germany)를 사용하였다.
A total of 15 gram positive bacteria were identified as gram negative bacteria in this experiment. Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 29737, Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 21366, Aeromonas hydrophila subsp. hydrophila ATCC 7966, Pseudomonas fluorecens ATCC 21541, Proteus vulgaris ATCC 6059, Erwinia carotovora subsp. In the Korean Culture Center of Micorganisms (KCCM), Salmonella spp. was isolated from the microorganism culture supernatant from the Korean Culture Center of Micorganisms (ATCC) enterica subsp. Enterica ATCC 13311 was purchased from the Korean Collection for Type Culture (KCTC). The culture medium used for the culture was Tritic Soy Broth (TSB, Difco, USA), Brain Hart Infusion (BHI, Difco, USA) and MRS broth (Difco, USA) Muller Hinton Broth (MHB, Merck, Germany) was used.

실험예Experimental Example 2-1.  2-1. 생균수Viable cell count 측정 Measure

병원성 미생물은 Tryptic Soy Broth(TSB, Difco, USA)에서, 유산균은 MRS broth에서 각각 2회 계대배양 시킨 공시균주를 chitosan 첨가 배지에 0.05 mL씩 접종한 후 37℃에서 24시간 동안 진탕배양한 후 0.1% peptone수를 이용하여 적정 희석하여 생균수를 측정하였다. 유산균은 MRS agar, Erwinia carotovora subsp. carotovora는 Brain Heart Infusion(BHI, Difco,USA) agar, 그 외 부패 미생물과 병원성 미생물은 Tryptic Soy Agar(TSA, Difco, USA)를 이용하여 pour plate method로 생균수를 측정하였다.
The pathogenic microorganisms were inoculated into the chitosan supplemented medium with 0.05 ml of Tryptic Soy Broth (TSB, Difco, USA), and the lactic acid bacteria were subcultured twice in each of the MRS broth and incubated at 37 ° C for 24 hours. % peptone water, and the viable cell count was determined. The lactic acid bacteria were MRS agar, Erwinia carotovora subsp. The number of viable cells was determined by pour plate method using Tryptic Soy Agar (TSA, Difco, USA) for carotovora, agar for Brain Heart Infusion (BHI, Difco, USA) and other spoilage microorganisms and pathogenic microorganisms.

본 발명 수용성 키토산의 항균활성Antibacterial activity of water-soluble chitosan according to the present invention StrainsStrains 0.1% 키토산 처리, 24시간 효과0.1% chitosan treatment, 24 hours effect controlcontrol S-2S-2 S-3S-3 S-10S-10 S-11S-11 S-12S-12 Gram-
positiveGram-
positive Aeromonas hydrophila subsp. hydrophila ATCC 7966Aeromonas hydrophila subsp. hydrophila ATCC 7966 8.688.68 5.635.63 1.091.09 4.374.37 NDND NDND Pseudomonas fluorecens ATCC 21541Pseudomonas fluorecens ATCC 21541 8.468.46 7.937.93 7.617.61 8.018.01 9.339.33 8.038.03 Proteus vulgaris ATCC 6059Proteus vulgaris ATCC 6059 8.868.86 5.455.45 5.115.11 5.555.55 5.175.17 4.084.08 Erwinia carotovora subsp. carotovora ATCC 15390Erwinia carotovora subsp. carotovora ATCC 15390 8.068.06 NDND 1One NDND NDND 1One Serratia marcescens ATCC 990Serratia marcescens ATCC 990 8.468.46 4.514.51 4.894.89 3.743.74 5.255.25 5.35.3 Escherichia coli ATCC 8739Escherichia coli ATCC 8739 8.678.67 3.43.4 4.574.57 4.264.26 3.283.28 2.052.05 Vibrio parahaemolyticus ATCC 17802Vibrio parahaemolyticus ATCC 17802 8.138.13 7.877.87 7.547.54 7.737.73 7.657.65 7.377.37 Vibrio vulnificus ATCC 27562Vibrio vulnificus ATCC 27562 8.128.12 8.018.01 7.567.56 7.677.67 7.587.58 7.957.95 Salmonella enterica subsp. enterica ATCC 13311Salmonella enterica subsp. enterica ATCC 13311 9.19.1 8.478.47 7.887.88 7.717.71 5.055.05 5.555.55 Gram-
negativeGram-
negative Listeria monocytogenes ATCC 19115Listeria monocytogenes ATCC 19115 8.238.23 7.957.95 7.847.84 8.028.02 7.467.46 NDND Staphylococcus aureus ATCC 29737Staphylococcus aureus ATCC 29737 8.498.49 88 7.317.31 7.147.14 6.956.95 NDND Bacillus subtilis ATCC 6633Bacillus subtilis ATCC 6633 8.518.51 NDND 0.30.3 YDYD NDND NDND Bacillus cereus ATCC 21366Bacillus cereus ATCC 21366 8.518.51 NDND 0.60.6 0.30.3 NDND 0.480.48 Lactobacillus curvatus ATCC 25601Lactobacillus curvatus ATCC 25601 6.956.95 NDND NDND NDND NDND NDND Lactobacillus plantrarum ATCC 8014Lactobacillus plantrarum ATCC 8014 7.827.82 NDND NDND NDND 1.491.49 NDND

본 발명 불용성 키토산의 항균활성Antibacterial activity of the insoluble chitosan of the present invention SrainsSrains 0.1% 키토산 처리, 24시간 효과0.1% chitosan treatment, 24 hours effect controlcontrol NS-2NS-2 NS-5NS-5 NS-8NS-8 NS-9NS-9 NS-10NS-10 NS-11NS-11 Gram-positiveGram-positive Aeromonas hydrophila subsp. hydrophila ATCC 7966Aeromonas hydrophila subsp. hydrophila ATCC 7966 9.249.24 4.514.51 3.853.85 1.951.95 2.922.92 2.792.79 4.854.85 Pseudomonas fluorecens ATCC 21541Pseudomonas fluorecens ATCC 21541 7.467.46 NDND NDND NDND NDND NDND NDND Proteus vulgaris ATCC 6059Proteus vulgaris ATCC 6059 8.238.23 NDND NDND NDND NDND 1.041.04 NDND Erwinia carotovora subsp. carotovora ATCC 15390Erwinia carotovora subsp. carotovora ATCC 15390 8.448.44 NDND NDND NDND NDND 0.300.30 1.411.41 Serratia marcescens ATCC 990Serratia marcescens ATCC 990 8.348.34 NDND NDND NDND NDND NDND NDND Escherichia coli ATCC 8739Escherichia coli ATCC 8739 8.068.06 NDND NDND NDND NDND NDND NDND Vibrio parahaemolyticus ATCC 17802Vibrio parahaemolyticus ATCC 17802 8.98.9 NDND NDND NDND NDND NDND NDND Vibrio vulnificus ATCC 27562Vibrio vulnificus ATCC 27562 8.48.4 NDND NDND NDND NDND NDND NDND Salmonella enterica subsp. enterica ATCC 13311Salmonella enterica subsp. enterica ATCC 13311 6.956.95 NDND NDND NDND NDND NDND NDND Gram-negativeGram-negative Listeria monocytogenes ATCC 19115Listeria monocytogenes ATCC 19115 8.678.67 NDND NDND NDND NDND NDND NDND Staphylococcus aureus ATCC 29737Staphylococcus aureus ATCC 29737 8.578.57 NDND NDND NDND NDND NDND NDND Bacillus subtilis ATCC 6633Bacillus subtilis ATCC 6633 7.727.72 NDND NDND NDND NDND NDND NDND Bacillus cereus ATCC 21366Bacillus cereus ATCC 21366 7.597.59 NDND NDND NDND NDND NDND NDND Lactobacillus curvatus ATCC 25601Lactobacillus curvatus ATCC 25601 6.956.95 NDND NDND NDND NDND NDND NDND Lactobacillus plantrarum ATCC 8014Lactobacillus plantrarum ATCC 8014 7.637.63 NDND NDND NDND NDND NDND NDND

본 발명 불용성 키토산의 항균활성Antibacterial activity of the insoluble chitosan of the present invention Srains

Srains

불용성 키토산 0.05%, 24시간 처리효과
Effect of treatment with insoluble chitosan 0.05% for 24 hours
controlcontrol NS-2NS-2 NS-5NS-5 NS-8NS-8 NS-9NS-9 NS-10NS-10 NS-11NS-11 Gram-positiveGram-positive Aeromonas hydrophila subsp. hydrophila ATCC 7966Aeromonas hydrophila subsp. hydrophila ATCC 7966 10.1710.17 4.144.14 4.294.29 4.164.16 4.754.75 4.34.3 5.485.48 Pseudomonas fluorecens ATCC 21541Pseudomonas fluorecens ATCC 21541 8.338.33 NDND NDND NDND NDND NDND NDND Proteus vulgaris ATCC 6059Proteus vulgaris ATCC 6059 9.279.27 NDND NDND NDND 1.571.57 2.032.03 NDND Erwinia carotovora subsp. carotovora ATCC 15390Erwinia carotovora subsp. carotovora ATCC 15390 8.28.2 NDND NDND 0.480.48 0.30.3 2.762.76 NDND Serratia marcescens ATCC 990Serratia marcescens ATCC 990 9.429.42 1.961.96 2.682.68 2.762.76 1.911.91 2.22.2 2.662.66 Escherichia coli ATCC 8739Escherichia coli ATCC 8739 9.139.13 NDND 2.082.08 1.881.88 NDND NDND 2.152.15 Vibrio parahaemolyticus ATCC 17802Vibrio parahaemolyticus ATCC 17802 8.048.04 NDND NDND NDND 1.611.61 0.60.6 NDND Vibrio vulnificus ATCC 27562Vibrio vulnificus ATCC 27562 8.498.49 NDND NDND NDND 0.30.3 NDND NDND Salmonella enterica subsp. enterica ATCC 13311Salmonella enterica subsp. enterica ATCC 13311 8.958.95 8.328.32 8.578.57 NDND 8.528.52 NDND 5.475.47 Gram-negativeGram-negative Listeria monocytogenes ATCC 19115Listeria monocytogenes ATCC 19115 8.458.45 0.60.6 NDND NDND NDND NDND NDND Staphylococcus aureus ATCC 29737Staphylococcus aureus ATCC 29737 8.348.34 0.850.85 NDND NDND NDND NDND NDND Bacillus subtilis ATCC 6633Bacillus subtilis ATCC 6633 7.957.95 NDND NDND NDND NDND NDND NDND Bacillus cereus ATCC 21366Bacillus cereus ATCC 21366 8.518.51 NDND NDND NDND 0.70.7 0.780.78 NDND Lactobacillus curvatus ATCC 25601Lactobacillus curvatus ATCC 25601 8.428.42 1.241.24 1.591.59 0.780.78 1.21.2 1One 1.041.04 Lactobacillus plantrarum ATCC 8014Lactobacillus plantrarum ATCC 8014 9.269.26 3.143.14 2.832.83 3.333.33 2.022.02 1.591.59 NDND

본 발명 불용성 키토산의 항균활성 농도측정 Determination of antimicrobial activity concentration of the present insoluble chitosan SrainsSrains 농도 (%)Concentration (%) NS-2NS-2 NS-5NS-5 NS-8NS-8 NS-9NS-9 NS-10NS-10 NS-11NS-11 Gram-
positive







Gram-
positive







Aeromonas hydrophila subsp. hydrophila ATCC 7966Aeromonas hydrophila subsp. hydrophila ATCC 7966 >0.1> 0.1 >0.1> 0.1 0.10.1 0.080.08 0.10.1 >0.1> 0.1 Pseudomonas fluorecens ATCC 21541Pseudomonas fluorecens ATCC 21541 0.080.08 0.080.08 0.050.05 0.050.05 0.080.08 0.050.05 Proteus vulgaris ATCC 6059Proteus vulgaris ATCC 6059 >0.1> 0.1 0.080.08 0.080.08 0.10.1 0.080.08 0.050.05 Erwinia carotovora subsp. carotovora ATCC 15390Erwinia carotovora subsp. carotovora ATCC 15390 0.080.08 0.080.08 0.050.05 0.050.05 0.080.08 0.080.08 Serratia marcescens ATCC 990Serratia marcescens ATCC 990 0.10.1 0.10.1 0.080.08 0.080.08 0.080.08 0.080.08 Escherichia coli ATCC 8739Escherichia coli ATCC 8739 0.050.05 >0.1> 0.1 0.080.08 0.050.05 0.050.05 0.080.08 Vibrio parahaemolyticus ATCC 17802Vibrio parahaemolyticus ATCC 17802 0.080.08 0.080.08 0.050.05 0.080.08 0.080.08 0.050.05 Vibrio vulnificus ATCC 27562Vibrio vulnificus ATCC 27562 0.080.08 0.080.08 0.050.05 0.080.08 0.050.05 0.050.05 Salmonella enterica subsp. enterica ATCC 13311Salmonella enterica subsp. enterica ATCC 13311 >0.1> 0.1 >0.1> 0.1 0.080.08 >0.1> 0.1 0.080.08 >0.1> 0.1 Gram-
negative




Gram-
negative




Listeria monocytogenes ATCC 19115Listeria monocytogenes ATCC 19115 0.050.05 0.030.03 0.030.03 0.050.05 0.050.05 0.050.05 Staphylococcus aureus ATCC 29737Staphylococcus aureus ATCC 29737 0.080.08 0.050.05 0.050.05 0.050.05 0.050.05 0.050.05 Bacillus subtilis ATCC 6633Bacillus subtilis ATCC 6633 0.050.05 0.080.08 0.050.05 0.050.05 0.050.05 0.050.05 Bacillus cereus ATCC 21366Bacillus cereus ATCC 21366 0.050.05 0.080.08 0.050.05 0.050.05 0.050.05 0.080.08 Lactobacillus curvatus ATCC 25601Lactobacillus curvatus ATCC 25601 0.080.08 0.050.05 0.050.05 0.050.05 0.050.05 0.050.05 Lactobacillus plantrarum ATCC 8014Lactobacillus plantrarum ATCC 8014 0.080.08 0.050.05 0.080.08 0.050.05 0.050.05 0.050.05

상기 표 2 내지 5의 결과에 나타나듯이 수용성 및 불용성 키토산의 효소 반응물 중에서 NS-8 키토산의 항균활성이 가장 우수한 것으로 확인되었다.
As shown in Tables 2 to 5, it was confirmed that NS-8 chitosan has the best antimicrobial activity among water soluble and insoluble chitosan enzyme reactants.

따라서 하기 본 발명을 위해 실시되는 천연 식품보존제의 조성물제조에는 키토산 NS-8을 사용함이 바람직하다.
Therefore, it is preferable to use chitosan NS-8 for the preparation of a composition of a natural food preservative for the present invention.

<< 실시예Example 3> 본 발명  3> invention ChitosanChitosan 과 천연 항균 소재의 살균소독 효과And disinfection effect of natural antibacterial material

소독제 개발을 위한 재료는 chitosan(DD : 98.79%, 17.93 cP; ㈜금호화성, Korea), 자몽종자추출물(DF-100, ㈜에프에이뱅크사, Korea), 주정(95%, ㈜우리주정, Korea)을 사용하였다. Chitosan의 농도(0.05%, 0.1%), 자몽종자추출물의 농도(100 ppm, 200 ppm, 300 ppm) 그리고 alcohol 농도(30%, 40%, 50%)별 공시균주에 대한 각각의 항균활성을 20±1℃에서 측정한 후 항균제제의 단독 및 병용효과를 검증하여 항균제제의 적정 배합비를 결정하였다.
(DF-100, FFA Bank, Korea), Jujeong (95%, Woori Duck, Korea), and Chitosan (DD: 98.79%, 17.93 cP; Kumho Hwasung, Korea) Were used. The antimicrobial activity of each isolate was determined by the concentration of chitosan (0.05%, 0.1%), grapefruit seed extract concentration (100 ppm, 200 ppm, 300 ppm) and alcohol concentration (30%, 40%, 50% After the measurement at ± 1 ° C, the antimicrobial agent alone or in combination was tested to determine the proper amount of antimicrobial agent.

식품의약품안전청에서 고시한 살균소독제의 유효성 확인 균주 Staphylococcus aureus ATCC 6538와 Escherichia coli ATCC 10536를 유전자은행 (Korean Collection for Type Culture, KCTC)에서 분양받아 2회 계대 배양한 후 Tryptic Soy Agar(TSA, Difco, USA)에 접종하여 37℃에서 24시간 배양한 후 4℃에 보관하면서 사용하였다.
The efficacy of sterilization disinfectants notified by the Korea Food & Drug Administration (KFDA) Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 10536 were purchased from the KCTC (Korea Collection for Type Culture) and cultured 2 times. Tryptic Soy Agar (TSA, Difco, USA), incubated at 37 ° C for 24 hours, and stored at 4 ° C.

실험예Experimental Example 3-1.  3-1. 공시균주의Informative 생존성Survivability 측정 Measure

각각의 균주를 Tryptic Soy Broth(Difco, Detroit, USA)에 접종하여 37℃에서 24시간 배양한 배양액을 3,000 × g로 15분 동안 원심분리(HA-300, Hanil Centrifuge Co. Ltd., Korea)하여 얻은 균체를 0.1% 펩톤수로 2회 세척한 후 사용하였으며, 각각의 항균제제에 공시균주 106 ～ 107 CFU/mL의 범위로 접종하여 일정시간 노출시킨 후 0.1% 펩톤수를 이용하여 10배 희석법으로 적정 희석한 다음 Tryptic Soy Agar(TSA, Difco, USA)에 접종하여 37℃에서 24시간 배양 후 나타난 colony 수를 계측하여 하기 표 6에 나타냈다.
Each strain was inoculated into Tryptic Soy Broth (Difco, Detroit, USA) and cultured at 37 ° C for 24 hours. The culture was centrifuged at 3,000 × g for 15 minutes (HA-300, Hanil Centrifuge Co. Ltd., Korea) The obtained cells were washed twice with 0.1% peptone water and then used in the range of 106-107 CFU / mL of each of the antimicrobial agents. The cells were exposed for a predetermined time and diluted 10-fold with 0.1% After appropriate dilution, the cells were inoculated on Tryptic Soy Agar (TSA, Difco, USA) and cultured at 37 ° C for 24 hours. The number of colonies was counted and is shown in Table 6 below.

본 발명 키토산과 천연 항균활성 소재의 혼합효과 측정Measuring the Mixing Effect of Chitosan and Natural Antimicrobial Active Material ChitosanChitosan Grape seed extractGrape seed extract AlcoholAlcohol Staphylococcus aureus subsp. Aureus ATCC 6538 Staphylococcus aureus subsp. Aureus ATCC 6538 Escherichia coli
ATCC 10536 Escherichia coli
ATCC 10536 ConCon D.W.D.W. 7.527.52 7.437.43 DCDC 0.050.05 6.43(1.09)6.43 (1.09) 6.78(0.65)6.78 (0.65) 0.100.10 6.50(1.02)6.50 (1.02) 6.85(0.58)6.85 (0.58) DGDG 100100 5.76(1.76)5.76 (1.76) 5.61(1.82)5.61 (1.82) 200200 4.85(2.67)4.85 (2.67) 4.24(3.19)4.24 (3.19) DADA 3030 5.75(1.77)5.75 (1.77) 2.76(4.67)2.76 (4.67) 4040 4.05(3.47)4.05 (3.47) 2.70(4.73)2.70 (4.73) 5050 1.00(6.52)1.00 (6.52) 2.49(4.94)2.49 (4.94) DCGDCG 0.050.05 100100 6.87(0.65)6.87 (0.65) 6.72(0.71)6.72 (0.71) 200200 6.93(0.59)6.93 (0.59) 6.60(0.83)6.60 (0.83) 0.100.10 100100 6.85(0.67)6.85 (0.67) 6.56(0.87)6.56 (0.87) 200200 7.12(0.40)7.12 (0.40) 6.45(0.98)6.45 (0.98) DCADCA 0.050.05 3030 1.74(5.76)1.74 (5.76) 2.50(4.89)2.50 (4.89) 4040 1.58(5.92)1.58 (5.92) 2.86(4.53)2.86 (4.53) 5050 1.60(5.89)1.60 (5.89) 2.65(4.74)2.65 (4.74) 0.100.10 3030 1.86(5.64)1.86 (5.64) 2.84(4.55)2.84 (4.55) 4040 1.75(5.75)1.75 (5.75) 2.84(4.55)2.84 (4.55) 5050 1.62(5.87)1.62 (5.87) 2.87(4.52)2.87 (4.52) DCGADCGA 0.050.05 100100 3030 3.15(4.36)3.15 (4.36) 1.89(5.54)1.89 (5.54) 4040 2.30(5.22)2.30 (5.22) ND(7.43)ND (7.43) 5050 ND1 )(7.52)ND 1 ) (7.52) ND(7.43)ND (7.43) 200200 3030 3.08(4.44)3.08 (4.44) 1.30(6.13)1.30 (6.13) 4040 ND(7.52)ND (7.52) ND(7.43)ND (7.43) 5050 ND(7.52)ND (7.52) ND(7.43)ND (7.43) 0.100.10 100100 3030 1.00(6.52)1.00 (6.52) 1.00(6.43)1.00 (6.43) 4040 ND(7.52)ND (7.52) ND(7.43)ND (7.43) 5050 ND(7.52)ND (7.52) ND(7.43)ND (7.43) 200200 3030 2.34(5.18)2.34 (5.18) 1.00(6.43)1.00 (6.43) 4040 ND(7.52)ND (7.52) 1.00(6.43)1.00 (6.43) 5050 ND(7.52)ND (7.52) ND(7.43)ND (7.43) 1)ND : none detected ( ) : log reduction 1) ND: none detected (): log reduction

상기 표 6의 결과에서 알 수 있듯이 알코올과 자몽종자 추출물의 혼합 사용에 있어서 자몽종자추출물과 키토산의 상호 관계를 확인하는 시험을 통하여, 키토산 0.05~0.1% 와 자몽 100~200PPM 농도 비로 혼합하였을 경우 본 발명에 있어 가장 좋은 항균력을 나타냈다. 따라서 본 발명의 바람직한 혼합비는 키토산 0.1%, 자몽 200PPM으로 나타났다.
As can be seen from the results of Table 6, when the alcohol and grapefruit seed extracts were mixed at a ratio of 0.05 to 0.1% of chitosan and 100 to 200 ppm of grapefruit, And exhibited the best antimicrobial activity in the invention. Therefore, the preferable mixing ratio of the present invention was 0.1% of chitosan and 200PPM of grapefruit.

<< 실시예Example 4> 본 발명 천연 항균 소재의 선별 4> Selection of natural antibacterial material of the present invention

광곽향(인도네시아산), 구절초(국산), 금전초(중국산), 비수리(국산), 속단(중국산), 황벽나무피(중국산), 향유(국산), 계피(국산)는 대구시 약전골목에서 구입한 후 분쇄하여 공시재료로 사용하였다. 에탄올 추출은 한약재 분말 50 g에 대해 95% ethanol을 9배 첨가하여 실온에서 24시간 2회 추출한 후 여과하여 감압증발농축기(WB 2000, Heidolph, Kelheim, Germany)로 농축, 최종 50 mL로 정용하여 고형분 함량을 구한 후 적정 희석하여 사용하였다. 조제된 시료는 4℃ 냉장 보관하면서 실험에 사용하였다.I bought it from Daegu city in the altar of Daegu city. I bought it in the altar of Daegu city. I bought it in Daegu city. Followed by pulverization and used as a disclosure material. Ethanol extraction was carried out by adding 9 times 95% ethanol to 50 g of the herbal powder, extracting it twice at room temperature for 24 hours, filtering it and concentrating it with a vacuum evaporator (WB 2000, Heidolph, Kelheim, Germany) The content was determined and then diluted appropriately. The prepared samples were used for the experiment while being stored at 4 ℃.

균주는 식중독 및 식품 부패 균주인 Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 29737, Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 21366, Bacillus megaterium ATCC 14581, Lactobacillus plantraum ATCC 8014, Aeromonas hydrophila subsp. hydrophila ATCC 7966, Pseudomonas fluorecens ATCC 21541, Vibrioparahaemolyticus ATCC 17802, Escherichia coli ATCC 8739, Escherichiacoli O157:H7, Salmonella enterica subsp. enterica ATCC 13311, Staphylococcus aureus ATCC 6538와 Escherichia coli ATCC 10536를 사용하였다. 공시 균주는 2회 계대 배양한 후 Tryptic Soy Agar(TSA, Difco,USA)에 접종하여 37℃에서 24시간 배양한 후 4℃에 보관하면서 사용하였다.
The strains were Listeria monocytogenes ATCC 19115, Staphylococcus aureus ATCC 29737, Bacillus subtilis ATCC 6633, Bacillus cereus ATCC 21366, Bacillus megaterium ATCC 14581, Lactobacillus plantraum ATCC 8014, Aeromonas hydrophila subsp. hydrophila ATCC 7966, Pseudomonas fluorecens ATCC 21541, Vibrioparahaemolyticus ATCC 17802, Escherichia coli ATCC 8739, Escherichia coli O157: H7, Salmonella enterica subsp. Enterica ATCC 13311, Staphylococcus aureus ATCC 6538 and Escherichia coli ATCC 10536 were used. The isolates were inoculated into Tryptic Soy Agar (TSA, Difco, USA) after 2 passages and incubated at 37 ° C for 24 hours and stored at 4 ° C.

실험예Experimental Example 4-1. 항균 활성 검색 4-1. Search for antimicrobial activity

광곽향, 구절초, 금전초, 비수리, 속단, 황벽나무피, 향유, 계피 에탄올 추Kwakwaraki, Kwajeoncho, Gwangseoncho, Asiatic, Velocity, Euphorbiae, Flavor, Cinnamon Ethanol

출물의 항균성 검색은 paper disc method(90)를 사용하여 실시하였다. 각 추출물의 고형분 함량이 0.5%가 되도록 희석하여 20 ㎕씩 paper disc(Ø 8mm, Advantec, Toyo, Japan)에 흡수시켜 각각의 공시균주를 접종한 plate 표면에 올려놓은 후 4℃에서 12시간 동안 방치한 다음 37℃에서 24시간 배양한 후 생육 저해환의 직경(mm)을 측정하였다The antimicrobial activity of the extract was examined using the paper disc method (90). Each extract was diluted to a solid content of 0.5% and absorbed in 20 μl of paper discs (Ø 8 mm, Advantec, Toyo, Japan). Each specimen was placed on the surface of the inoculated plate and allowed to stand at 4 ° C for 12 hours , Followed by incubation at 37 ° C for 24 hours, and then the diameter (mm) of the growth inhibitory circle was measured

천연 식물 소재로써 식용이 가능한 광곽향, 구절초, 금전초, 비수리, 속단, 황벽나무, 향유 및 계피 에탄올 추출물의 항균활성은 하기 표 7에 나타냈다. 식용이 가능하고 항균활성이 있는 추출물을 선발하기 위해서 계피가 공시 균주에 대해 강한 항균활성을 나타내었고, 공시 균주에 대해 항균 spectrum이 넓게 나타났다.
The antimicrobial activity of the extracts of the extracts of the present invention, which can be edible as natural plant material, is shown in Table 7 below. In order to select edible and antimicrobial extracts, cinnamon exhibited strong antimicrobial activity against the isolates and showed broad antimicrobial spectrum against the isolates.

본 발명 천연식물 소재의 항균활성 측정Measurement of Antimicrobial Activity of Natural Plant Material of the Present Invention 균주(strains)Strains 광곽향
(A)Photo Gallery
(A) 구절초
(B)Necklace
(B) 금전초
(C)Gold chip
(C) 비수리
(D)Insect
(D) 속단
(E)Expedition
(E) 황백
(F)Yellowish white
(F) 향유
(G)enjoyment
(G) 계피
(H)cinnamon
(H) Gram
(+)Gram
(+) L. monocytogenesL. monocytogenes +w+ w +w+ w ++ +w+ w +w+ w +w+ w +w+ w ++ S. aureusS. aureus ++ +w+ w ++ +w+ w +w+ w +w+ w +w+ w +w+ w B. B. subtilissubtilis ++ ++ ++ ++ ++ ++ ++ ++ B. B. cereuscereus +w+ w ++ ++ ++ +w+ w +w+ w ++ ++ B. B. megateriummegaterium ++ +w+ w ++ +w+ w +w+ w ++ ++ ++ L. L. plantarumplantarum -- -- -- -- -- -- -- -- Gram
(-)Gram
(-) V. V. parahaemolyticusparahaemolyticus ++ +w+ w ++ +w+ w +w+ w +w+ w +w+ w ++ SalSal . . entericaenterica ++ ++ ++ +w+ w ++ ++ ++ ++ PseuPseu . . fluorecensfluorecens +w+ w +w+ w ++ +w+ w ++ +w+ w +w+ w ++ E. E. colicoli +w+ w ++ +w+ w +w+ w +w+ w +w+ w ++ ++ E. coli O157:H7 E. coli O157: H7 ++ +w+ w +w+ w +w+ w ++ ++ +w+ w ++ A. A. hydrophilahydrophila +w+ w +w+ w ++ +w+ w +w+ w +w+ w +w+ w ++ ErwiniaErwinia . . carotovoracarotovora ++ ++ ++ +w+ w +w+ w ++ ++ ++ SerratiaSerratia . . marcescensmarcescens ++ ++ +w+ w ++ ++ ++ ++ ++ S. aureus ATCC 6538 S. aureus ATCC 6538 +w+ w +w+ w ++ +w+ w +w+ w +w+ w +w+ w ++ E. coli ATCC 10536 E. coli ATCC 10536 ++ +w+ w ++ ++ ++ ++ +w+ w ++

- : negative. +w : weak(1-10 mm). + : strong(above 10 mm).-: negative. + w: weak (1-10 mm). +: strong (above 10 mm).

A : Pogostemon cablin Bentham.,B : Chrysanthemum zawadskii.,C : Lysimachia christinae Hance., D : Lespedeza cuneata G. Don., E : Phlomis umbrosa Turcz., F : Phellodendron amurense RUPRECHT., G : Elshotzia ciliata Hylander., H : Cinnamomum zeylanicum.
A: Pogostemon cablin Bentham., B: Chrysanthemum zawadskii., C: Lysimachia christinae Hance., D: Lespedeza cuneata G. Don., E: Phlomis umbrosa Turcz., F: Phellodendron amurense RUPRECHT., G: Elshotzia ciliata Hylander. H: Cinnamomum zeylanicum.

따라서 본 발명 키토산과 함께 혼합할 천연소재를 하기 상기 7의 결과에 따라서 계피로 선정하는 것이 바람직하다.
Therefore, it is preferable to select a natural material to be mixed with chitosan of the present invention as a cinnamon according to the result of the above-mentioned 7.

<< 실시예Example 5>본 발명  5> invention 무알콜Nonalcoholic 천연물 살균소독제 및 식품보존제 Natural disinfectant and food preservative

알콜의 살균력이 매우 중요한 역할을 하여 왔다. 그러나 본 발명에서는 무알콜 천연물 보존제 개발을 위해서 본 발명 키토산을 유효성분으로 하는 액상 및 분말 형태의 살균제 및 보존제의 효과를 평가하였다.The sterilization power of alcohol has played a very important role. However, in order to develop a non-alcoholic natural material preservative, the present invention evaluated the effects of the liquid and powder type bactericides and preservatives containing chitosan as an active ingredient.

제조예Manufacturing example 1 One

본 발명 키토산을 유효성분으로 함유하는 액상 보존제는 보존제 전체 100 중량%에 대하여 키토산(NS-8) 동결건조 분말 0.2 중량%, 자몽종자 추출물 300PPM, 구연산 0.6 중량% 계피 주정추출물 0.1 중량 %, 덱스트린 0.5%, 정제수 98.57 중량%으로 하여 제조하였다.The liquid preservative containing chitosan as an active ingredient contained 0.2 wt% of freeze-dried chitosan (NS-8) powder, 300PPM of grapefruit seed extract, 0.6 wt% of citric acid, 0.1 wt% of cinnamon extract, 0.1 wt% of dextrin 0.5 %, Purified water 98.57% by weight.

제조예Manufacturing example 2 2

또한, 분말형태의 본 발명 키토산을 유효성분으로 함유하는 보존제는 전제 보존제 100중량 %에 대하여 키토산(NS-8) 동결건조 분말 13.3 중량 %, 구연산 39.9 중량%, 계피추출물 6.6 중량%, 자몽종자 추출물 2.0 중량%, 덱스트린 33.2중량% 수분함량 5.0중량%의 조성으로 제조하였다.The preservative containing the present chitosan in powder form as an active ingredient contained 13.3% by weight of chitosan (NS-8) freeze-dried powder, 39.9% by weight of citric acid, 6.6% by weight of cinnamon extract, 2.0% by weight, dextrin 33.2% by weight, moisture content 5.0% by weight.

본 발명 키토산을 유효성분으로 함유하는 천연물 분말형 보존제는 주정(알콜)을 40%, 기구 등의 살균 소독제와 비교시험 결과는 기구 등 살균소독제 규격에는 그 효과가 종래의 제품보다 향상되지는 않았다. 그러나 하기 표 8의 결과로 확인된 것과 같이 식품 보존제로 사용이 가능할 것으로 사료된다.
The present invention is a natural powdery preservative containing chitosan as an active ingredient, which is 40% alcohol (alcohol). Compared with a disinfectant such as a device, the test result does not improve the effectiveness of the disinfectant standard such as a device. However, it can be used as a food preservative as confirmed by the results of Table 8 below.

본 발명 키토산 NS-8 동결건조분말을 유효성분으로 함유하는 천연물 보존제의 액상과 분말화 공정(열풍분무건조 와 동결건조)에 따라서도 그 효과의 차이가 평가되었다. The difference in effect was also evaluated according to the liquid phase and powdering process (hot air spray drying and freeze-drying) of the natural preservative containing chitosan NS-8 lyophilized powder as an active ingredient of the present invention.

그 중 본 발명 키토산의 유효성분의 변화와 손실이 적은 동결건조법을 선택하여 다양한 제품에 적용하여 그 효과를 평가하였다. 하기 표 8은 본 발명의 조성물을 제형을 달리하여 그 효과를 평가한 결과이다.Among them, the lyophilization method with few changes and losses of the active ingredient of the present invention was selected and applied to various products to evaluate its effect. Table 8 below shows the results of evaluating the effects of the composition of the present invention on different formulations.

본 발명 키토산 보존제의 제형 별 활성 평가Evaluation of activity of the present invention chitosan preservative by formulation 대조구(DW)Control (DW) 원액Undiluted solution 아디프산Adipic acid 스프레이spray 동결건조Freeze-dried 키크린Kiklin Sa ATCC 6538Sa ATCC 6538 00 6.71±0.096.71 ± 0.09 6.71±0.096.71 ± 0.09 6.71±0.096.71 ± 0.09 6.71±0.096.71 ± 0.09 6.71±0.096.71 ± 0.09 6.71±0.096.71 ± 0.09 55 6.59±0.056.59 ± 0.05 3.44±0.023.44 ± 0.02 3.52±0.043.52 + 0.04 3.65±0.033.65 ± 0.03 3.55±0.063.55 + 0.06 00 E. coli E. coli 00 6.86±0.136.86 ± 0.13 6.86±0.136.86 ± 0.13 6.86±0.136.86 ± 0.13 6.86±0.136.86 ± 0.13 6.86±0.136.86 ± 0.13 6.86±0.136.86 ± 0.13 ATCC10536ATCC10536 55 6.85±0.086.85 ± 0.08 3.64±0.13.64 0.1 3.72±0.133.72 ± 0.13 4.07±0.084.07 ± 0.08 3.93±0.063.93 + 0.06 00

따라서 본 발명 식품 보존제는 동결건조 분말상태가 바람직하나 제형에 따른 활성 차이가 보이지 않으므로 동결건조분말형태 뿐만 아니라 액상, 열풍분무건조분말로 이용하는것도 무관하다.
Therefore, the food preservative of the present invention is preferably in the form of a lyophilized powder, but there is no difference in activity according to the formulation, so it is not necessary to use it as a lyophilized powder, a liquid or a hot air spray dried powder.

<< 실시예Example 6> 본 발명 음료수용 분말 천연보존제 6> The present invention is a natural preservative

각종 음료수에 화학 보존제를 사용하고, 적절한 천연 보존제가 없어, 제조 후 2~3일 내에 배달 유효기간을 정하고 있으며, 4℃보관을 의무화하고 있다.A chemical preservative is used for various beverages, and there is no suitable natural preservative, and the shelf life is decided within 2 ~ 3 days after production, and storage at 4 ℃ is obligatory.

이에 따라 천연물 분말 보존제가 녹즙, 천연과즙 등의 상업적 유통에 필수적으로 필요하므로 실제 적용 실험을 " 풀무원 무첨가 케일녹즙" 제품의 보존성 연장 시험을 수행하였다. 상기 제품 전체 중량에 대하여 상기 제조예 2에 따라 제조된 본 발명 식품보존제 조성물 동결건조 분말을 0.5 또는 1.0 중량% 첨가하여 보존성을 평가하였을 경우 상기 본 발명 키토산 분말가루 1중량% 첨가 군에 매우 좋은 결과를 얻었다.As a result, the natural product powder preservation agent is indispensable for commercial distribution of green juice, natural juice, etc. Therefore, the preservation extension test of the product "Pulmuone-free kale green juice" was conducted. When 0.5% or 1.0% by weight of the lyophilized powder of the present invention prepared according to Preparation Example 2 was added to the total weight of the product to evaluate its preservability, the addition of 1% by weight of the chitosan powder of the present invention resulted in a very good result .

상기와 같을 결과로서 실제 녹즙의 유통기간을 연장할 수 있을 뿐만 아니라, 키토산이 갖는 기능성이 추가되어 기능개선 녹즙으로서 상업성 향상에도 기여할 수 있으리나 판단된다. As a result of the above, it is considered that not only the shelf life of the green juice can be prolonged but also the functionality of the chitosan is added to improve the commerciality as a green juice with improved function.

도 1에 나타난 결과와 같이 합성화학 보존제인 솔빈산 300 ppm과 본 발명 키토산을 유효성분으로 하는 분말 보존제를 0.5 또는 1.0 중량%를 각각 처리하여 비교시험한 결과 솔빈산첨가군 보다 본 발명 동결건조 보존제 0.5중량 % 처리한 군의 저장성이 5일까지 증가하였으며, 본 발명 키토산을 유효성분으로 하는 동결건조분말 보존제를 1.0 중량%를 첨가하였을 경우에는 저장기간이 5일이 지난 후에도 생균수의 증가율이 거의 보이지 않았다. 대조구로 사용한 솔빈산은 식품공전에서 허용한 농도를 사용하였으며, 그 결과 도 1에서 알 수 있듯이 3일 이상 보관이 불가능한 것으로 나타났다. As a result shown in Fig. 1, 300 ppm of a synthetic chemical preservative, sorbic acid, and 0.5 or 1.0% by weight of a powder preservative containing chitosan as an active ingredient were each subjected to a comparative test. As a result, The storage stability of the group treated with 0.5% by weight increased until 5 days. When 1.0% by weight of the freeze-dried powder preservative containing chitosan as an active ingredient was added as an active ingredient, the growth rate of viable cells was almost I did not see it. As a result, the sorbic acid used as a control was allowed to be stored for 3 days or more as shown in Fig.

따라서, 식품공전에 고시된 솔빈산보다 본 발명 키토산을 유효성분으로 함유하는 동결건조분말 식품보존제가 뛰어난 항균활성을 갖는 것으로 나타났다.
Therefore, the lyophilized powdered food preserving agent containing the present chitosan as an active ingredient showed superior antimicrobial activity to sorbic acid, which is reported in the food industry.

이상 설명한 바와 같이, 본 발명은 항균활성이 뛰어난 키토산을 유효성분으로 함유하는 천연 식품보존제를 제공하는 효과가 있으므로 식품가공 및 저장산업상 매우 유용한 발명이다.
INDUSTRIAL APPLICABILITY As described above, the present invention is an extremely useful invention in the food processing and storage industry since it has an effect of providing a natural food preservative containing chitosan having excellent antibacterial activity as an active ingredient.

Claims (3)

식품보존제 조성물 전체 100 중량%에 대하여 탈아세틸화도(%) 95 ~ 99 및 점도(cp) 17 ~ 18의 키토산(NS-8) 0.05 내지 0.1 중량%, 자몽종자 추출물 100 내지200 PPM, 구연산 0.15 내지 0.6 중량%, 계피 주정추출물 0.05 내지 0.2 중량 %, 덱스트린 0.5%, 나머지가 정제수인 것을 특징으로 하는 액상형 식품보존제 조성물.
0.05 to 0.1% by weight of chitosan (NS-8) having a degree of deacetylation (%) of 95 to 99 and a viscosity (cp) of 17 to 18, 100 to 200 PPM of grapefruit seed extract, 0.6% by weight, cinnamon alcohol extract 0.05-0.2% by weight, dextrin 0.5%, and the balance being purified water.
식품보존제 조성물 전체 100 중량%에 대하여 탈아세틸화도(%) 95 ~ 99 및 점도(cp) 17 ~ 18의 키토산(NS-8) 12 내지 15 중량 %, 자몽종자 추출물 1 내지 5 중량%, 구연산 30 내지 45 중량%, 계피 주정추출물 5 내지 8 중량 %, 덱스트린 20 내지 50 중량%, 수분함량 3 내지 7중량%인 것이 특징인 분말형 식품보존제 조성물.
12 to 15% by weight of chitosan (NS-8) having a degree of deacetylation (%) of 95 to 99 and a viscosity (cp) of 17 to 18, 1 to 5% by weight of grapefruit seed extract, To 45% by weight of cinnamon extract, 5 to 8% by weight of cinnamon extract, 20 to 50% by weight of dextrin, and 3 to 7% by weight of moisture content.
제 1항 또는 제2항 중 어느 하나의 조성물을 유효성분으로 함유하는 식품 보존용 첨가제 조성물.A food preserving additive composition comprising the composition of any one of claims 1 to 3 as an active ingredient.
KR1020120070748A 2012-06-29 2012-06-29 Food reservative containing chitosan and manufacturing method thereof KR101428683B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120070748A KR101428683B1 (en) 2012-06-29 2012-06-29 Food reservative containing chitosan and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120070748A KR101428683B1 (en) 2012-06-29 2012-06-29 Food reservative containing chitosan and manufacturing method thereof

Publications (2)

Publication Number Publication Date
KR20140003105A KR20140003105A (en) 2014-01-09
KR101428683B1 true KR101428683B1 (en) 2014-08-11

Family

ID=50139788

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120070748A KR101428683B1 (en) 2012-06-29 2012-06-29 Food reservative containing chitosan and manufacturing method thereof

Country Status (1)

Country Link
KR (1) KR101428683B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285658A (en) * 2015-09-18 2016-02-03 四川省汇泉罐头食品有限公司 Food-grade natural preservative
KR20180082860A (en) * 2017-01-11 2018-07-19 신원선 Manufacturing method for Cricket(Gryllus bimaculatus) Chitosan and anti-fungi agent using it

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102085064B1 (en) * 2019-07-03 2020-03-23 김인욱 Manufacturing method of eco-friendly cleaner composition comprising extract of cianidanol and terpene
KR102150046B1 (en) * 2019-12-06 2020-08-31 주식회사 건강을담은 Manufacturing method of chitosan solution and chitosan solution manufactured by the method
KR102664871B1 (en) * 2023-06-23 2024-05-14 윤순배 Water-based anticorrosive paint and manufacturing method thereof

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10114603A (en) * 1996-10-11 1998-05-06 Dainippon Jochugiku Co Ltd Sustainable alcoholic germicide
JPH10262630A (en) * 1997-03-25 1998-10-06 Tokyo Copal Kagaku Kk Preservation treatment of dried food and apparatus used for the same method
KR19990058672A (en) * 1997-12-30 1999-07-15 조정래 Natural antimicrobial composition based on chitosan
KR100728722B1 (en) * 2005-12-27 2007-06-27 알앤엘생명과학주식회사 Antimicrobial and antiviral composition containing natural products

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10114603A (en) * 1996-10-11 1998-05-06 Dainippon Jochugiku Co Ltd Sustainable alcoholic germicide
JPH10262630A (en) * 1997-03-25 1998-10-06 Tokyo Copal Kagaku Kk Preservation treatment of dried food and apparatus used for the same method
KR19990058672A (en) * 1997-12-30 1999-07-15 조정래 Natural antimicrobial composition based on chitosan
KR100728722B1 (en) * 2005-12-27 2007-06-27 알앤엘생명과학주식회사 Antimicrobial and antiviral composition containing natural products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285658A (en) * 2015-09-18 2016-02-03 四川省汇泉罐头食品有限公司 Food-grade natural preservative
KR20180082860A (en) * 2017-01-11 2018-07-19 신원선 Manufacturing method for Cricket(Gryllus bimaculatus) Chitosan and anti-fungi agent using it

Also Published As

Publication number Publication date
KR20140003105A (en) 2014-01-09

Similar Documents

Publication Publication Date Title
Mastromatteo et al. Combined use of modified atmosphere packaging and natural compounds for food preservation
Sultanbawa Plant antimicrobials in food applications: Minireview
US11229224B2 (en) Phytochemical compositions used as disinfectants and food preservatives
KR101428683B1 (en) Food reservative containing chitosan and manufacturing method thereof
Siripatrawan Active food packaging from chitosan incorporated with plant polyphenols
KR102100359B1 (en) Method for preparing natural antimicrobial composition comprising fermentated plum and natural antimicrobial composition prepared by the same
Kamona et al. Effect of essential oil extract from lemongrass (Cymbopogon citratus) leaves on vaiability of some pathogenic bacteria and sensory properties of fish balls
Dehghani et al. The effect of adding walnut green husk extract on antioxidant and antimicrobial properties of ketchup
CN112425647B (en) Biological fresh-keeping method for fruits
Jalosinska et al. Influence of plant extracts on the microbiological shelf life of meat products
JP2000229804A (en) Antimicrobial agent
KR20160131391A (en) Antimicrobial and antioxidant composition comprising active components from fermented powder of lactic acid bacteria and herb extract for meat products
WO2000011956A1 (en) Bacteriostatic and bactericidal compositions and method for utilization thereof
Jhandai et al. Bio-preservation of foods: A review
KR20180079169A (en) Composition for sterilization or disinfection comprising natural antibacterial material
Soodsawaeng et al. Synergistic antibacterial effects of bacteriocin produced by Bacillus velezensis BUU004 and medicinal plant extracts against Escherichia coli and Salmonella typhimurium in dried, crushed, and seasoned squid
Suliman et al. Potential of cinnamon (Cinnamomum cassia) as an anti-oxidative and anti-microbial agent in sudanese yoghurt (Zabadi)
Selim et al. Evolution of bactericidal activity of selected food additives against food borne microbial pathogens
Gündüz et al. Antimicrobial, antioxidant activities and total phenolic contents of the traditional turkish beverages produced by using grapes
JP4587710B2 (en) Antibacterial composition
Javanmard et al. Antimicrobial effects of pomegranate peel extract on Lactobacillus plantarum and shelf life of Thousand Island dressing
KR19990058672A (en) Natural antimicrobial composition based on chitosan
Shahvandari et al. Chitosan/cumin (Cuminum cyminum L.) essential oil edible biodegradable coating: its effect on microbial, physical and sensory properties of chicken meat during referigeration.
Swastawati et al. THE EFFECT OF ANTIOXIDANT AND ANTIBACTERIAL LIQUID SMOKE NANOCAPSULES ON CATFISH FILLET (Pangasius sp.) DURING STORAGE AT ROOM TEMPERATURE AND COLD TEMPERATURE.
US20090111894A1 (en) Method of Preventing Microbial Growth

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20170725

Year of fee payment: 4