KR101793266B1 - The natural preservative manufacturing method of using Mandarin and Natural mineral - Google Patents

Abstract

The present invention relates to a method for manufacturing a natural preservative using natural bedrock water and a mandarin concentrate. According to the present invention, toxicity, skin allergy and skin stimulation are minimized. Platinum and silver contained in the natural bedrock water are concentrated and coupled with effective components of mandarin so preservation abilities of an existing natural preservative can be greatly improved.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a natural preservative comprising a natural mineral salt and a mandarin concentrate,

The present invention relates to a method for producing a natural preservative using natural mineral waters and mandarin concentrate, and more particularly, to a method for producing natural preservatives using natural mineral waters and mandarin concentrate, And a method for producing a natural preservative using natural mineral waters and mandarin concentrate which can significantly improve the preservative ability of existing natural preservatives by combining them with the active ingredients of mandarin.

Generally, Preservative is a substance added to foods, medicines, etc. to prevent microbial growth or corruption caused by undesired chemical changes. Natural preservatives that are naturally present include, for example, salt, honey, Smoke, etc., but synthetic preservatives are mainly used because they are limited to foods and cosmetics.

For example, cosmetics such as skins, lotions, creams, essences, shampoos, soaps, toothpastes, and cleansers are in direct contact with each other. Since they are used for a relatively long period after opening the package, It is necessary to perform a preservative treatment. Particularly, in recent years, there has been an increasing tendency to place importance on health and wellness, and in order to meet such demands, various cosmetic materials are mainly produced using natural materials, and thus the likelihood of cosmetic materials deteriorating and decaying is increasing.

Accordingly, conventionally, a synthetic preservative made by synthesizing a chemical substance is added to a cosmetic composition in a certain amount to prevent the deterioration and decay of the cosmetic composition. Although these preservatives are excellent in preservative effect on cosmetics, they are chemical products made by synthesizing chemical substances. Therefore, they affect the health of users of cosmetics and naturally have a tendency to be placed with the demands and social trends of users of cosmetics that emphasize health and well- .

Mandarin, also known as mandarin orange, contains vitamin P and ascorbic acid, carotenoids, limonoid flavonoids, guarine, and naringenin ingredients. Among them, the Naringenin component is a component in the shell of mandarin, which is an excellent antioxidant, and plays an important role in preventing the growth of microorganisms that come into contact with oxygen.

In addition, naringenin helps repair damaged DNA in cancer cells and has DNA repair effects on human prostate cancer cell cultures (LNCaP cell lines). It is known to exert DNA repair function during replication by stimulating Base Excision Repair (BER). Naringenin inhibits the cytochrome p-450 enzymes in the liver and inhibits the activity of aflatoxin B1, a carcinogen, and has a very high antioxidative effect. It is effective for anti-inflammation, fat reduction, enhancement of carbohydrate metabolism and control of the immune system. .

Due to the above-mentioned characteristics, such naringenin can be used as a composition for preventing alcoholic liver disease as disclosed in Korean Patent Registration No. 10-1268325, or as a composition for preventing or treating senile dementia, And the improvement of the memory decline phenomenon due to the fact that the situation is being developed.

However, Narinenin is not effective as a natural preservative because it is fat-soluble, although it has the effect of inhibiting microbial propagation. Specifically, since the fat-soluble component is not absorbed and does not mix with the water-soluble component, it is difficult to exert the effect of suppressing the propagation of microorganisms propagating in water and air. Therefore, in order to use naringenin as a natural preservative, it is necessary to modify the lipophilic component to be water-soluble and to improve the yield for cost competitiveness.

In order to solve such a problem, Korean Patent No. 10-1612936 discloses a natural preservative using mandarin. However, maximizing preservation ability with mandarin extract alone was limited.

1. Korean Patent No. 10-0786564 (Method for producing natural preservative composition) 2. Korean Patent No. 10-0782599 (Compound Natural Preservative) 3. Korean Patent No. 10-1268325 (composition for the prevention of alcoholic liver disease) 4. Korean Patent Registration No. 10-0500840 (Method for Purifying Narinin from Citron and its Use) 5. Korean Patent No. 10-1612936 (Method for producing natural preservative using mandarin)

SUMMARY OF THE INVENTION The present invention has been made in view of the above problems, and it is an object of the present invention to solve the above problems by using natural mineral water and mandarin to minimize the toxicity, skin allergy and skin irritation and to concentrate platinum and silver contained in natural mineral water, It is intended to provide a method for producing natural preservatives using natural mineral waters and mandarin concentrates, which can significantly improve the preservative ability of existing natural preservatives.

The problems to be solved by the present invention are not limited to those mentioned above, and other solutions not mentioned can be clearly understood by those skilled in the art from the following description.

According to another aspect of the present invention, there is provided a method of preparing a natural preservative using natural mineral waters and a mandarin concentrate according to the present invention comprises the steps of: preparing a natural mineral water concentrate containing at least platinum and silver components; Preparing a mandarin concentrate containing at least one of naringenin, vitamin C, and polyphenol; Separating and removing the water contained in the concentrate mixture liquid after providing the concentrate mixture in which the natural mineral water concentrate, mandarin concentrate and sodium borohydride are added to the solvent; And diluting the extract obtained by removing ethyl acetate from the concentrated liquid mixture removed in the concentrated liquid mixture by mixing the extract with a solvent.

In the method for producing a natural preservative using natural mineral waters and mandarin concentrate according to the present invention, the natural mineral waters concentrate can be obtained by vacuum drying natural mineral waters under a vacuum of from 40 to 50 ° C. and from 0.1 to 1 Torr for 20 to 30 hours Wherein the mandarin concentrate comprises: firstly grinding the washed mandarin shell; Aging the primary pulverized mandarin crushed material with primary agitation; Secondly pulverizing the primary aged aged pulverized product; Preparing mandarin mixture in which 20 to 40 parts by weight of water and 80 to 120 parts by weight of ethyl acetate are mixed based on 100 parts by weight of the secondary pulverized mandarin crushed product; Aging the mandarin mixture with secondary agitation; Removing water and ethyl acetate from the secondary agitation-aged mandarin mixture to obtain an extract; Preparing a mixed solution comprising 80 to 120 parts by weight of water and 0.001 to 0.1 part by weight of a water-soluble component; And concentrating the mixed solution.

In the method for preparing a natural preservative using natural mineral waters and a mandarin concentrate according to the present invention, the concentrate mixture is prepared by mixing 1 to 50 parts by weight of the natural mineral water concentrate, 1 to 50 parts by weight of the mandarin concentrate, And 0.01 to 1 part by weight of the sodium borohydride.

Further, the method for producing a natural preservative with natural ambansu and mandarin concentrate according to the invention, the component is a carbonyl _{([Ag (CO) 3]} 2) Vitamin the Naryn jerin, the C-containing natural ambansu concentrate, The carbonyl group of the polyphenol is combined to form a complex, and the platinum acts as a catalyst in the coordination bond of the complex, and the sodium borohydride acts as a reducing agent.

Since natural mineral waters and mandarin are used, the method of producing a natural preservative using natural mineral waters and mandarin concentrate according to the present invention minimizes toxicity, skin allergy and skin irritation, while concentrating platinum and silver contained in natural mineral waters, The preservation ability of the existing natural preservative can be greatly improved.

The effects of the present invention are not limited to those mentioned above, and other solutions not mentioned may be clearly understood by those skilled in the art from the following description.

FIG. 1 is a flowchart illustrating a manufacturing process of a method for manufacturing a natural preservative using mandarin according to a preferred embodiment of the present invention.
FIGS. 2A and 2B are photographs of a stock solution of a natural preservative of the present invention and a natural preservative. FIG.
Figs. 3A to 3D are test data showing results of antibacterial tests on the natural preservative of Example 1. Fig.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the terms described below are defined in consideration of the functions of the present invention, and these may vary depending on the intention or precedent of the user. Therefore, the definition should be based on the contents throughout this specification.

FIG. 1 is a flowchart illustrating a manufacturing process of a method for manufacturing a natural preservative using mandarin according to a preferred embodiment of the present invention.

First, the present invention can minimize the harmful effects on the human body by adding natural minerals and a mandarin concentrate disclosed in Korean Patent No. 10-1612936 to foods or cosmetics, And a natural preservative which can be greatly improved.

A method for preparing a natural preservative using natural mineral waters and a mandarin concentrate according to the present invention comprises a step S1 of providing a concentrated natural mineral water concentrate containing at least platinum and silver components and at least one of naringenin, vitamin C and polyphenol A step S2 of preparing a mandarin concentrate containing the components of the concentrate mixture, and a step of preparing a concentrate mixture liquid in which the natural minerals concentrate, the mandarin concentrate and the sodium borohydride are added to the solvent, and then the water contained in the concentrate mixture is separated and removed And a step S4 in which a solvent is mixed and diluted with the extract obtained by removing ethyl acetate from the concentrated liquid mixture removed in the concentrated liquid mixture.

The natural mineral water concentrate in step S1 can be obtained by drying natural mineral waters. For example, it can be obtained by vacuum drying at 40 to 50 DEG C and 0.1 to 1 Torr in a vacuum state for 20 to 30 hours.

The natural minerals include platinum (Pt), silver (Ag), magnesium (Mg), sodium (Na), potassium (K), calcium (Ca) and fine minerals And so on. In the step S1, the main object is to concentrate platinum (Pt) and silver (Ag) contained in the ultramafic content among components contained in the natural mineral water.

Here, the platinum (Pt) acts as a catalyst for the reaction occurring in the step S3, and the silver (Ag) component becomes a reactant together with the naringin and the like.

The mandarin concentrate of step S1 is obtained by firstly pulverizing the washed mandarin shells, aging the primary pulverized mandarin pulverized product with primary stirring, secondary pulverizing the primary pulverized aged pulverized product And 20 to 40 parts by weight of water and 80 to 120 parts by weight of ethyl acetate based on 100 parts by weight of the secondary pulverized mandarin crushed product; and a step of aging the mandarin mixture by the second agitation Preparing a mixed solution of 80 to 120 parts by weight of water and 0.001 to 0.1 part by weight of a water-soluble component in the extract, removing water and ethyl acetate from the secondary aged mandarin mixture to obtain an extract, , And a step of concentrating the mixed solution. The mandarin concentrate is already disclosed in Korean Patent No. 10-1612936, and thus a more detailed description thereof will be omitted.

And mandarin concentrate contains vitamin P and vitamin C (ascorbic acid), carotenoids, limonoid flavonoids, guarine and naringenin ingredients. Among them, the Naringenin component is a component in the shell of mandarin, which is an excellent antioxidant, and plays an important role in preventing the growth of microorganisms that come into contact with oxygen. Therefore, the naringenin ingredient contained in the mandarin shell has a role of preservative and emulsifier, but it is not a chemical ingredient, so it can be used without worrying about big irritation or side effects to the human body.

The structural formulas of naringenin, vitamin C and polyphenol contained in the mandarin concentrate are shown in Table 1 below.

Narinjerin Vitamin C Polyphenol

The concentration of the concentrate mixture in step S3 is 1 to 50 parts by weight of the natural mineral water concentrate, 1 to 50 parts by weight of the mandarin concentrate, and 0.01 to 1 part by weight of the sodium borohydride, based on 100 parts by weight of ethyl acetate as a solvent. can do.

Among the components contained in the natural mineral water concentrate, for example, the silver component is a compound in which a carbonyl group of naringenin, vitamin C and polyphenol binds to silver carbonyl ([Ag (CO) ₃ ] ₂ ) , The preservative effect is remarkably increased as compared with the case where naringenin or silver is used alone. Furthermore, vitamin C and the carbonyl group of polyphenols are expected to bind to the silver component.

The platinum acts as a catalyst in the coordination bond of the complex, and the sodium borohydride acts as a reducing agent.

Then, the water contained in the concentrate mixture is separated and removed. When the ethyl acetate layer and the water layer are phase-separated, the two solvents are distilled off. The bottom water layer is discarded with a screening funnel. So that the water is sorted out. It is preferable to add a desiccant such as magnesium sulfate or sodium sulfate to the ethyl acetate layer obtained after the extraction to remove the water remaining in the organic layer even a little to repeat the process three times to increase the purity of the concentrate.

In step S4, ethyl acetate is removed by fractional distillation in the concentrated liquid mixture. Then, the extract obtained by fractional distillation is mixed with a solvent such as water or ethanol to meet the standards and uses of food and beverage, cosmetics and the like and diluted to complete the preparation of the natural preservative.

Hereinafter, a more preferred embodiment of the method for producing a natural preservative according to the present invention will be described in more detail.

1. Manufacture of Natural Mineral Water Concentrate

As shown in the composition ratios in Table 2 below, natural mineral waters containing platinum and silver components are vacuum-dried at 45 ° C under a vacuum of 0.5 Torr for 24 hours to provide a natural mineral water concentrate.

2. Manufacture of mandarin concentrate

The mandarin shell is washed and then ground in a grinder to prepare a mandarin crushed material. The primary crushed mandarin crushed material is agitated in a stirrer while stirring at 38 ° C for 48 hours. Next, aged mandarin was processed into nano-size using Super Revolution Mill, and 30 kg of water and 100 kg of ethyl acetate were added to 100 kg of nano-processed mandarin shell and aged while stirring at 40 ° C for 3 hours, Separated shells and water are discarded. Next, the vacuum dryer was set at 39 DEG C and a degree of vacuum of 1 torr to evaporate ethyl acetate. Then, 0.1 kg of a water-soluble component obtained by mixing 100 kg of water, lecithin and gatifloin at a weight ratio of 1: 1 was added and stirred. Then, the vacuum dryer is set at a temperature of 40 DEG C and a degree of vacuum of 1 torr, and the ethyl acetate is evaporated until the remaining ethyl acetate becomes less than 50 ppm to be liquefied as shown in FIG. 2C. Next, the concentrate is filtered using a rotary condenser at a temperature of 40 ° C to prepare a mandarin concentrate.

3. Preparation of concentrated liquid mixture

60 parts by weight of a natural mineral water concentrate, 40 parts by weight of a mandarin concentrate and 0.1 part by weight of sodium borohydride were added to 100 parts by weight of ethyl acetate, and the mixture was stirred for 1 hour. After stirring, Phase separation into a water layer. Ethyl acetate and water are removed by distillation. The lower layer of water is discarded with a screening funnel. Ethyl acetate is placed in the distillation unit and the water is screened.

4. Fractionation and Filtration

Ethyl acetate was removed by fractional distillation in the concentrated liquid mixture, and then filtered through a 400 mesh filter to obtain a stock solution of the natural preservative shown in FIG.

And then diluting the stock solution of the natural preservative to complete the production of the natural preservative shown in FIG. 2B.

FIG. 3A to FIG. 3D are test data showing the results of antibacterial test on the natural preservative of Example 1, wherein all of the bacteria of Staphylococcus aureus, Escherichia coli, Salmonella and Black fungus were 99.0% . These results showed that the antimicrobial effect was remarkably improved as compared with the reduction rate of 95.0 ~ 98.1% when silver or mandarin extract was used alone.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Various permutations, modifications and variations are possible. Accordingly, the scope of the present invention should be construed as being limited to the embodiments described, and it is intended that the scope of the present invention encompasses not only the following claims, but also equivalents thereto.

Claims (4)

Providing a natural mineral water concentrate obtained by concentrating natural minerals containing at least platinum and silver components;
Preparing a mandarin concentrate containing at least one of naringenin, vitamin C, and polyphenol;
Separating and removing water contained in the concentrate mixture solution after preparing a mixture of the natural mineral water concentrate, mandarin concentrate and sodium borohydride in a solvent;
And removing the ethyl acetate from the concentrated liquid mixture removed in the concentrated liquid mixture to dilute the extract obtained by mixing the extract with a solvent,
The natural mineral water concentrate is obtained by vacuum drying natural mineral waters under a vacuum of from 40 to 50 DEG C and from 0.1 to 1 Torr for 20 to 30 hours,
Wherein the mandarin concentrate is obtained by firstly pulverizing the washed mandarin shell; Aging the primary pulverized mandarin crushed material with primary agitation; Secondly pulverizing the primary aged aged pulverized product; Preparing mandarin mixture in which 20 to 40 parts by weight of water and 80 to 120 parts by weight of ethyl acetate are mixed based on 100 parts by weight of the secondary pulverized mandarin crushed product; Aging the mandarin mixture with secondary agitation; Removing water and ethyl acetate from the secondary agitation-aged mandarin mixture to obtain an extract; Preparing a mixed solution comprising 80 to 120 parts by weight of water and 0.001 to 0.1 part by weight of a water-soluble component; And concentrating the mixed solution,
The silver component contained in the natural mineral water concentrate is a compound in which the carbonyl group of naringin, vitamin C and polyphenol binds to silver carbonyl ([Ag (CO) ₃ ] ₂ ) to form a complex,
Wherein the platinum acts as a catalyst in the coordination bond of the complex and sodium borohydride acts as a reducing agent.
delete The method according to claim 1,
Wherein the concentrate mixture is composed of 1 to 50 parts by weight of the natural mineral water concentrate, 1 to 50 parts by weight of the mandarin concentrate, and 0.01 to 1 part by weight of sodium borohydride as a solvent, based on 100 parts by weight of ethyl acetate. And a method for producing a natural preservative using mandarin concentrate.


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