KR102150046B1 - Manufacturing method of chitosan solution and chitosan solution manufactured by the method - Google Patents

Abstract

The present invention relates to a method for producing chitosan liquid using crustacean shells and chitosan liquid by the method. More specifically, the method of the present invention comprises: a step of washing, drying, and pulverizing crustacean shells; a step of inputting alkaline water to the pulverized shell powder of the crustacean, inoculating bacillus subtilis, and mixing the same; and a step of fermenting the mixed mixture at 5 to 30°C for 12 to 18 months. Accordingly, the present invention does not cause environmental pollution, has low production costs, and improves appealability, functionality, nutritious properties, storage properties, etc. when being applied to various kinds of foods.

Description

Manufacturing method of chitosan water using crustacean shells, and chitosan water by the method {MANUFACTURING METHOD OF CHITOSAN SOLUTION AND CHITOSAN SOLUTION MANUFACTURED BY THE METHOD}

The present invention relates to a method for producing chitosan water and to chitosan water by the method, and more particularly, a shell of crustaceans capable of improving nutritional, functional and organoleptic properties when applied to food by using the shell of discarded crustaceans. It relates to a method for producing chitosan water used and to chitosan water by the method.

Chitin is a natural polymer material that exists in the cell walls of crustaceans such as crabs, crayfish or shrimp, and higher plant cells such as fungi and algae, and is the second most abundant resource after cellulose. Chitosan is a material prepared by deacetylating chitin, and is not well soluble in water depending on the degree of deacetylation, but it is known to be a substance that exhibits a property of dissolving in a low concentration acidic solution.

Chitin and chitosan are widely used in various medical fields due to their excellent non-toxicity, environmental friendliness and biocompatibility, and recently, they are environmentally friendly substances in agricultural products for the prevention of pests and antibiotics, as well as for promoting growth and increasing production. It is emerging as a new favorite. Thanks to this, its use in the food and pharmaceutical fields is also expanding significantly. In addition, it is a material that is widely used in a variety of ways, such as reducing pollution by conjugating and sedimenting polymer proteins or heavy metals to new industrial products, including eco-friendly films.

Conventionally, chitosan was produced relatively simply by treating the shells of crustaceans with strong acid (hydrochloric acid) and strong base (caustic soda solution), but there was a problem that environmental pollution was caused by strong acid and strong base. As such prior art, there are Korean Patent No. 10-1915730, Korean Patent Publication No. 10-2003-0013804, and Korean Patent Publication No. 10--1993-0028901.

Therefore, it is more environmentally friendly, does not use a strong acid or strong base, is more environmentally friendly, and a simple manufacturing method is required.

KR 10-1915730 B1 KR 10-2003-0013804 A KR 10-1993-0028901 A

Therefore, the object of the present invention is to improve the organoleptic, functional, and storage properties of crustaceans that do not cause environmental pollution because they do not use strong acids or strong bases, and the manufacturing process is simple, manufacturing cost is low, and when used in various foods. A method for producing chitosan water using a shell and providing chitosan water by the method.

The method for producing chitosan water using the shells of crustaceans according to the present invention for achieving the above object includes the steps of washing and drying the shells of crustaceans and pulverizing them, adding alkaline water to the shell powder of the crushed crustaceans, It characterized in that it comprises the step of inoculating and mixing, and fermenting the mixed mixture at 5 to 30°C for 12 to 18 months.

In the step of injecting alkaline water into the pulverized crustacean shell powder and inoculating and mixing Bacillus bacillus, 150 to 300 parts by weight of alkaline water is added to 100 parts by weight of the pulverized crustacean shell powder, and 10 ⁵ to 10 ⁸ It is characterized by inoculation at a concentration of cfu/g.

When inoculating the Bacillus Bacillus, it is characterized in that inoculation with the Bacillus Bacillus at a concentration of 10 ⁵ to 10 ⁸ cfu/g.

The alkaline water is natural alkaline water having a pH of 7.5 to 9.0, and the crustaceans are red snow crabs.

After the step of fermenting the mixed mixture at 5 to 30° C. for 12 to 18 months, elvan stone is added to the fermented fermented product, and then sterilized by heating.

And chitosan water using the shell of crustaceans according to the present invention is characterized in that it is produced by the above method.

The method for producing chitosan water using the shell of crustaceans according to the present invention and chitosan water according to the method do not cause environmental pollution, are inexpensive to manufacture, and have sensory properties, functionality, nutritional properties, storage properties, etc.when used in various foods. It has the advantage of improving.

In addition, chitosan water according to the present invention has the advantage that it can be used not only in the field of food processing, but also for various uses, such as eco-friendly organic food cultivation and cosmetic materials.

1 is a view showing a manufacturing process of chitosan water using the shell of crustaceans according to the present invention.

Before describing the present invention in detail, it should be noted that in the present invention, the term'chitosan water' means an extract containing chitin or chitosan components from the shell of crustaceans.

Hereinafter, the present invention will be described in detail.

Chitosan has been generally extracted by treating the shells of crustaceans with strong acids and strong alkalis. However, this method has a problem of causing serious environmental pollution due to the use of strong acids and strong alkalis, and the present invention is characterized by producing chitosan water using Bacillus bacteria and alkaline water to solve this problem. That is, the method for producing chitosan water according to the present invention is characterized in that it does not cause environmental pollution and is inexpensive to manufacture.

The present invention is more specifically, as shown in Figure 1, washing and drying the shell of crustaceans, pulverizing, adding alkaline water to the shell powder of the crushed crustaceans, inoculating and mixing Bacillus bacillus, and the mixed It characterized in that it comprises the step of fermenting the mixture at 5 ~ 30 ℃ for 12 ~ 18 months.

Hereinafter, with reference to the accompanying Figure 1 will be described in detail step by step.

Washing, drying and grinding the shells of crustaceans.

First, the shells of the discarded crustaceans are collected and washed to sufficiently remove proteins and impurities remaining on the shell surface.

Then, the washed shells of crustaceans are dried and pulverized. In the present invention, the drying may be performed using a method such as natural drying as well as hot air drying, but is not limited thereto. In addition, the pulverization method and particle size are also not limited, but for example, pulverization of about 10 to 200 mesh is sufficient.

In addition, after washing the shells of crustaceans with flowing water during the washing, 2 to 3 times by weight of water is added thereto, and then heated at 90 to 100°C for 10 to 30 minutes to wash them, thereby removing remaining proteins and microorganisms. You can also remove it more cleanly.

In the present invention, as the crustaceans, crabs, shrimps, shellfish, and the like may be used, but most preferably snow crabs, particularly red snow crabs (red crabs) are used. This is because the skin of the red snow crab contains a large amount of chitin, so that it is excellent in functionality and nutrition, as well as a lot of unique umami components, so when the prepared chitosan water is applied to the food processing field, the organoleptic properties of the food can be remarkably increased.

On the crushed crustacean shell powder Alkaline water Injecting, inoculating Bacillus bacteria and mixing.

Next, alkaline water is added to the pulverized crustacean shell powder, and Bacillus Bacillus is inoculated and mixed.

The alkaline water is used as extraction water for extracting chitin contained in the shell of the crustaceans, and is preferably used in an amount of 150 to 300 parts by weight based on 100 parts by weight of the shell powder of the crustaceans. At this time, it is most preferable to use natural alkaline water from a spring as the alkaline water, but alkaline water prepared through a general alkaline water production apparatus may be used.

In addition, it is preferable that the alkaline water has a pH of 7.5 to 9.0, because when the pH is 7.5 or less, extraction of chitin is difficult, and when it exceeds 9.0, fermentation, a post-process, cannot proceed smoothly.

The Bacillus subtilis is for extracting chitin and chitosan through fermentation, and the Bacillus subtilis may be used separately from rice straw, but is not limited thereto. Since the method of separating and culturing Bacillus bacillus from the rice straw is known in the field to which this technology belongs, a detailed description thereof will be omitted.

That is, the present invention has the advantage that the use of a strong base is unnecessary by preparing chitosan water containing chitin and chitosan through Bacillus. In the present invention, the inoculation amount of Bacillus Bacillus is not limited, but it is sufficient to inoculate at a concentration of 10 ⁵ to 10 ⁸ cfu/g.

In addition, at this stage, along with Bacillus bacillus, lactic acid bacteria may be further inoculated. This is to further increase the antibacterial activity, functionality, and extraction yield of chitosan through the inoculation of the lactic acid bacteria.

At this time, as the lactic acid bacteria, Lactobacillus reuteri, Lactobacillus sakei, Lactobacillus sakei, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus curvatus belonging to the Lactobacillus species, Lactobacillus curvatus, Lactobacillus curvatus, Lactobacillus curvatus. In addition, various types of lactic acid bacteria may be used. The lactic acid bacteria are also sufficient to inoculate at a concentration of 10 ⁵ ~ 10 ⁸ cfu/g, the same as Bacillus.

Fermenting the mixed mixture at 10 to 30°C for 12 to 18 months

Next, by fermenting the mixed mixture at 10 to 30° C. for 12 to 18 months, a fermented product from which chitin and chitosan are extracted from the shells of crustaceans, that is, chitosan water is obtained.

Meanwhile, the chitosan water obtained as described above may be used as it is, or may be sterilized as follows. However, it is more preferable to sterilize and use as follows for microbial management.

The sterilization method is to add elvan stone to the fermented fermented product, that is, chitosan water at a weight ratio of 1:0.01 to 0.2, heat at 90 to 100°C for 1 to 30 minutes, and then remove the elvan stone.

Chitosan water prepared as described above is eco-friendly because it does not use strong acids or strong bases, and is inexpensive to manufacture, and when used as it is in the food processing field, it gives various functions as well as increases nutritional and sensory properties, and has excellent antibacterial properties. It has the advantage of increasing storage capacity through activation.

In addition, chitosan water produced by the above method can reduce the use of pesticides in the field of food processing, for example, enzymes, miso, red pepper paste, kimchi, pickles, etc., as well as cultivation of eco-friendly organic food materials (diluted and foliar fertilization on plants. Yes), it has the advantage that it can be used for various purposes such as cosmetic materials.

In addition, since the present invention uses the shells of crustaceans that are discarded, it has a useful effect in terms of recycling resources and preventing environmental pollution.

Hereinafter, the present invention will be described in more detail through examples.

(Example 1)

The shells of discarded red snow crabs were collected and cleaned to remove crab meat and foreign substances attached to the shells. Then, it was dried for 20 minutes with hot air at 60° C., and pulverized to an average particle size of 100 mesh.

Then, 10 kg of alkaline water having a pH of 8.1 was added to 5 kg of the pulverized skin powder, and Bacillus Bacillus was inoculated at a concentration of 10 ⁸ cfu/g, followed by mixing.

Next, the mixed mixture was fermented at 20° C. for 12 months.

Then, 1 kg of elvan stone was added to 10 kg of the fermented fermented product, and then heated at 100° C. for 20 minutes to sterilize, thereby preparing chitosan water.

(Example 2)

It was carried out in the same manner as in Example 1, but when the Bacillus Bacillus was inoculated, Lactobacillus reuteri was also inoculated at a concentration of 10 ⁸ cfu/g.

(Test Example 1)

The antibacterial activity of the chitosan water prepared as described above was tested.

The assay of antimicrobial activity was carried out on Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 6538.

The test was evaluated by measuring the concentration of the strain after spreading each test strain on the samples of each of the examples, and the initial state and the state after 24 hours, and the test environment was performed at 37.1±0.1°C at 30.2±0.2%RH. I did.

The results were shown in Table 1 below.

Test Example 1 result Test Items Test result Initial concentration (CFU/mL) Concentration after 24 hours (CFU/mL) Bacterial reduction rate (%) Coli Blank 1.7×10 ⁴ 6.3×10 ⁴ - Example 1 1.7×10 ⁴ <10 99.9 Example 2 1.7×10 ⁴ <10 99.9 yellow
Staphylococcus Blank 1.3×10 ⁴ 4.2×10 ⁴ - Example 1 1.3×10 ⁴ <10 99.9 Example 2 1.3×10 ⁴ <10 99.9

As can be seen in Table 1, it was found that the chitosan water of Examples 1 and 2 according to the present invention exhibited excellent antibacterial activity against Escherichia coli and Staphylococcus aureus.

(Test Example 2)

The sensory properties of chitosan water prepared as described above were tested.

Examples 1 and 2 To each of the samples, alkaline water of pH 8.1 was mixed in a weight ratio of 1:100 and diluted. Then, 10 kg of polished rice was lightly washed with water to remove moisture, and then dried at 30°C to obtain a fine rice with a moisture content of 17%. After spraying 500 g of the diluted sample onto 10 kg of the non-semiconductor, it was blow-dried at a temperature of 30° C. for 30 minutes so that the moisture content was 14%.

Next, the white rice prepared as in Examples 1 and 2 was cooked under the same conditions. At this time, as a control, 10 kg of white rice was lightly washed with water to remove moisture, and then dried at 30° C. to have a moisture content of 14% was used.

In addition, in order to perform the sensory test of the rice, taste, texture, appearance, aroma, and overall acceptability were investigated for the sensory characteristics of 30 trained panelists using a 9-point score method. As for the sensory properties, 9 points for very good cases and 1 point for very dislikes. The score was evaluated as decreasing sequentially, and the average value was rounded off to the second decimal place.

In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and after 10 minutes had elapsed, the next sample was evaluated.

And the results are shown in Table 2 below as an average value.

Results of Test Example 2 division flavor Exterior Texture incense Overall acceptability Example 1 7.8 7.9 7.5 7.7 7.8 Example 2 8.0 8.0 7.9 8.1 8.0 Control 5.5 7.1 6.2 6.1 6.0

As can be seen in Table 2, it was confirmed that the rice using chitosan water of Examples 1 and 2 according to the present invention exhibited superior taste, appearance, texture, aroma, and preference compared to the control group.

Therefore, it was found that chitosan water according to the present invention improves sensory properties when applied to the food processing field.

As the specific parts of the present invention have been described in detail above, it is clear that these specific techniques are only preferred embodiments for those of ordinary skill in the art, and the scope of the present invention is not limited thereto. Accordingly, it will be said that the substantial scope of the present invention is defined by the appended claims and their equivalents.

Claims (6)

After washing the shells of crustaceans in running water, adding 2 to 3 times the amount of water to them, heating them at 90 to 100°C for 10 to 30 minutes, washing, drying and crushing;
The closing alkaline 150-300 parts by weight to 100 parts by weight of the bark powder pulverized crustacean, and a step of mixing by inoculating the lactic acid bacteria of 10 ⁵ ~ 10 ⁸ cfu / g concentration of Bacillus subtilis and 10 ⁵ ~ 10 ⁸ cfu / g concentration of ,
Fermenting the mixed mixture at 10 to 30° C. for 12 to 18 months to produce chitosan water,
A method for producing chitosan water using a shell of crustaceans comprising the step of adding elvan stone to the prepared chitosan water in a weight ratio of 1:0.01 to 0.2, and sterilizing by heating at 90 to 100°C for 1 to 30 minutes.
The method of claim 1,
Method for producing chitosan water using a shell of crustaceans, further comprising the step of diluting the prepared chitosan water by mixing alkaline water in a weight ratio of 1:100.
The method of claim 1,
The lactic acid bacteria are Lactobacillus reuteri, Lactobacillus sakei, Lactobacillus sakei, Lactobacillus plantarum, Lactobacillus curvatus, Lactobacillus sakei, Lactobacillus curvatus, Lactobacillus curvatus, Lactobacillus curvatus.
The method of claim 1,
The alkaline water is alkaline water with a pH of 7.5 to 9.0,
The method for producing chitosan water using the shell of crustaceans, wherein the crustaceans are red snow crabs.
delete Chitosan water using the shell of crustaceans, characterized in that produced by the method of any one of claims 1 to 4.

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