KR102487728B1 - Method for preparing shell extract, Shell solvent extract prepared by the same, Method for producing natural mineral ionized water using the shell solvent extract - Google Patents

Abstract

The present invention relates to a method for preparing a shell extract, a shell solvent extract prepared by the same method, and a method for preparing natural mineral ionized water using the shell solvent extract and, more specifically, to a method for preparing a shell (oyster shell) extract, a shell solvent extract prepared by the same method, and a method for preparing natural mineral ionized water using the shell solvent extract, for extracting active ingredients from oyster shells among shells domestically produced in large quantities so that the active ingredients may be used for a deodorant, an antibacterial agent, or a cosmetic raw material, especially a food additive or the like using the same and also be provided by a high overall preference in terms of a taste, a color, an aroma, etc. when used as a food additive.

Description

Method for producing shell extract, shell solvent extract prepared by the method and method for producing natural mineral ionized water using the shell solvent extract {Method for preparing shell extract, shell solvent extract prepared by the same, Method for producing natural mineral ionized water using the shell solvent extract}

The present invention relates to a method for producing a shell extract, a shell solvent extract prepared by the method and a method for producing natural mineral ion water using the shell solvent extract, and more specifically, oyster shells among shells produced in large quantities in Korea shells (oyster shells) to provide high overall preference in terms of taste, color and aroma when used as food additives, as well as to extract active ingredients from and use them as deodorants, antibacterial agents or raw materials for cosmetics, especially food additives ) A method for producing an extract, a shell solvent extract prepared by the above method, and a method for producing natural mineral ionized water using the shell solvent extract.

About 400,000 tons of various shellfish such as oysters, abalones, cockles, and clams generated annually in Korea are produced annually, and although they are used for some seeds or as raw materials for fertilizer industry, the utilization rate is less than 10%. It is very low and has low added value when recycled, so most of the shellfish are disposed of in public water reclamation or coastal open storage.

As a result, shellfish are piled up like a mountain in each fishing village, and environmental and sea pollution problems are in a serious state.

On the other hand, calcium oxide (CaO, quicklime) is one of the important raw materials widely used in the inorganic material industry. About 5% of CaO is contained in the granite constituting the surface of the earth. The major difference between the raw material minerals of CaO and raw materials such as silica, alumina, and iron oxide is that it is not naturally produced as a glassy oxide. It is mainly in the form of a large deposit in the form of carbonate minerals. When such carbonate is heated, it can be easily decomposed into free CaO as shown in the following equation.

CaCO ₃ → CaO + CO ₂ ↑

This calcium oxide is chemically very active, so it generates high heat when in contact with moisture and generates calcium hydroxide, which exerts an antibacterial effect on bacteria and fungi, so it is used as an antibacterial or antifungal agent. In addition, since calcium oxide acts as an alkali, it is widely used throughout the industry, such as a soil improver that neutralizes acidic soil, a calcium reinforcing agent, an acid wastewater treatment agent, a building interior material, a suspended matter precipitator, and a material for the steel industry. In particular, free calcium shows a low absorption rate of about 10 to 15% when injected into the body or food, but water-soluble calcium oxide has a characteristic of showing an absorption rate of 80 to 90%.

Various technologies have been proposed for producing such calcium oxide having many useful properties. In particular, many technologies have been proposed to improve the coastal environment by obtaining calcium oxide from shellfish such as oysters, abalone, and clams discarded along the coast and using it as various useful materials as described above and treating the shellfish at the same time.

For example, Korean Patent Registration No. 10-0232567 discloses that foreign substances and impurities are removed in advance by polishing to expose nacre in a rough manner to shellfish, and a grill-type roaster equipped with a high-pressure air spray nozzle and multiple screens We propose a technology for producing high-purity calcium hydroxide with improved absorption rate in the body by enabling fine powderization of calcium oxide by using a food mill.

In addition, Korean Patent Publication No. 10-2010-0037296 discloses that when shellfish are processed and recycled as fertilizer or building materials, in order to improve the adverse effects such as preservation due to the salt remaining in the shells, shellfish are fired and powdered at high temperature. We propose a technique of producing a calcium compound by hydrating the obtained calcium oxide and then pulverizing it again to produce a calcium compound in the form of nanoparticles.

In addition, Korean Patent Publication No. 10-2011-0008841 discloses that a ceramic container is molded using a calcium compound obtained by crushing and firing shellfish, and immersing the obtained ceramic container in water so that calcium oxide is released through micropores of the ceramic container. We propose a technique for producing alkaline water having antibacterial and deodorizing functions by eluting from the container.

In addition, Korean Patent Registration No. 10-2009-0117322 proposes a technique for producing high-purity calcium oxide by first firing shells at a high temperature, cooling them, and then separating and purifying impurities by a sedimentation method.

As such, conventional calcium oxide production techniques using shellfish are techniques for obtaining calcium oxide powder by firing shellfish at high temperature and pulverizing them.

However, since fine stratum corneum and foreign substances such as grayish white and black remain in the surface layer of shellfish, these stratum corneum can act as impurities, and inorganic substances such as Na, Mn, and Mg remain in addition to calcium compounds, so that they are required by the Ministry of Food and Drug Safety. It was very difficult to obtain high-purity calcium oxide for use as a food additive.

However, these conventional techniques have a limitation in that they cannot provide specific techniques for using the shell solvent extract prepared by the shell extract preparation method and the natural mineral ionized water using the shell solvent extract.

Republic of Korea Patent No. 10-0270228 Republic of Korea Patent No. 10-0232567 Republic of Korea Patent Publication No. 10-2009-0051588 Republic of Korea Patent No. 10-0800030

The present invention is intended to solve the above problems, and extracts active ingredients from oyster shells among shells produced in large quantities in Korea, and uses them as deodorants, antibacterial agents, or cosmetic raw materials, especially food additives, as well as food additives. To provide a method for producing a shell extract to provide high overall preference in terms of taste, color and aroma when used as a furnace, a shell solvent extract prepared by the method and a method for producing natural mineral ionized water using the shell solvent extract will be.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the method for producing a shell extract according to an embodiment of the present invention includes a first step of mixing and stirring oyster shell powder with water, filtering the precipitate, and then separating only liquid components; And the aging process is performed before the concentration process for the separated liquid component, and the aging process is performed by mixing while pouring 2 to 4 parts by weight of barley sprout powder based on 100 parts by weight of the oyster shell liquid component. a second step leading to stabilization; It may be characterized by including.

In one embodiment of the present invention, the second step is characterized in that 6 to 9 parts by weight of Moringa powder is additionally mixed with respect to 100 parts by weight of the oyster shell liquid component.

In addition, in one embodiment of the present invention, the second step is characterized in that the aging process is performed by mixing while gradually pouring water corresponding to 8 to 9 parts by weight based on 100 parts by weight of the oyster shell liquid component .

In addition, in one embodiment of the present invention, the step of putting the oyster shell corresponding to the shellfish performed before the first step in a ball mill device and performing dry ball milling; It is characterized in that it further comprises.

In addition, in one embodiment of the present invention, in the ball milling step, it is characterized in that it is performed by stirring at 1300 to 1700 rpm for 3 to 15 hours using a metal ball having a ball size of 0.5 to 1.5 mm in diameter do.

The method for producing a shell extract according to an embodiment of the present invention, the shell solvent extract produced by the method and the method for producing natural mineral ionized water using the shell solvent extract, the active ingredient from oyster shells among shells produced in large quantities in Korea is extracted and used as a deodorant, antibacterial agent or cosmetic raw material, especially a food additive, and when used as a food additive, it has an effect of increasing the overall preference in terms of taste, color and aroma.

Hereinafter, a detailed description of preferred embodiments of the present invention will be described with reference to the accompanying drawings. In the following description of the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted.

The method for producing calcium oxide using shellfish according to the present invention consists of the following steps. That is, oyster shells corresponding to shellfish are put into a ball mill device and dry ball milling is performed (S100).

There is a stratum corneum on the surface of the oyster shell, which is a shellfish, and there are foreign substances such as black or grayish white.

Therefore, in the present invention, a process of first removing the stratum corneum remaining on the surface of shellfish and foreign substances of various colors is performed. Such foreign matter removal is performed by dry ball milling using a ball mill device.

Specifically, it is performed by stirring for 3 to 15 hours at 1300 to 1700 rpm using a metal ball having a ball size of about 0.5 to 1.5 mm in diameter.

More specifically, after filling about 40 to 50% of the inner space with metal balls such as zirconia balls inside the planetary ball mill device, oyster shells corresponding to shellfish shells are inserted and 1300 to 1700 rpm with the lid closed, more preferably is carried out by stirring at a speed of about 1400 to 1550 rpm for 3 to 15 hours, more preferably for 7 hours and 11 hours.

Through this process, the stratum corneum or foreign matter having a different color existing on the surface of the oyster shell, which is a shellfish, is separated or at least loosely attached.

After step (S100), after ball milling in step (S100), oyster shells, which are shellfish, are immersed in an acidic solution, stirred, and then washed (S200).

In step (S100), acid treatment is performed to completely separate the stratum corneum and foreign substances separated or loosely attached to the oyster shell.

Acid treatment is immersed in an acidic solution and stirred, and an aqueous solution such as hydrochloric acid or nitric acid may be used as the acidic solution used here.

After acid treatment, it is washed with water to remove acid components, and then transferred to the next process.

After step (S200), the washed shellfish is put into an electric furnace, directly fired at a temperature of 800 to 1200 ° C. for 12 to 36 hours, and cooled (S300).

More specifically, the oyster shell, which is a shellfish that has been acid treated in step S200, is subjected to primary firing under relatively low temperature conditions, that is, at about 800 to 1200 ° C. At this time, the firing time is preferably carried out for about 12 to 36 hours, and it is preferable to carry out direct firing to increase the firing efficiency.

That is, the shellfish is put in an electric furnace and heat is applied from the outside so that the heat is directly transferred to the shellfish. At this time, the heating temperature is preferably about 800 to 1200 ° C, more preferably about 1000 to 1200 ° C, and the heating time is about 12 to 36 hours, more preferably about 18 to 30 hours.

Under the lower limit of the above conditions, since the shell exists in the form of calcium carbonate rather than calcium oxide, a desired product cannot be obtained, and when the upper limit is exceeded, there is a problem that the quality may deteriorate due to over-burning.

Since the electric furnace has a chamber structure made of refractory material, high temperatures can be realized, and a digital PID control device is adopted to enable accurate temperature control. In addition, since heaters are installed on four sides, the temperature rise is fast and the temperature distribution is uniform. Since the chamber is molded with ceramic fiber, it is light in weight and has excellent insulation.

In step (S300), by rapidly freezing at a temperature of minus 27 to 29 ° C. during cooling, the shell solvent extract prepared according to one embodiment of the present invention and the active ingredient of oyster shells for natural mineral ionized water using the shell solvent extract are preserved. And, in particular, there is an effect of pre-treatment so that the oyster shell raw ingredients are softened through the process of quick freezing and thawing. In addition, there is an effect of easily storing the calcined raw material for a long period of time. After thawing the quick-frozen raw material at a low temperature of 27 to 29 ° C., the oyster shell raw material can be sterilized by heating at a temperature of 90 to 95 ° C. for 12 to 16 seconds before powdering in step S400.

On the other hand, the oyster shell raw material sterilized before the powdering operation in step S400 is put into the fermentation vessel without mixing with purified water, sugar or other additives. Then, directly inoculated with Lactobacillus casei, Lactococcus lactis, Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus fermentum, and Bifidobacterium breve, and 23 By performing fermentation of aging for 5 to 7 hours at a temperature of 25 ° C., there is an effect of increasing nutrition, flavor and taste when using oyster shell raw materials as ingredients.

Here, the temperature may be maintained at 23 to 25 ° C. by introducing steam generated by heating deep sea water during fermentation into the fermentation container. Deep ocean water generally refers to water obtained from the ocean at a depth of 200 m or more. In the deep sea where sunlight does not reach, there is no food plankton that consumes nutrients and photosynthesis does not occur, so nitrogen, phosphorus, and silicic acid necessary for food growth It is rich in inorganic nutrients, such as water pressure, and is stagnant for a long time at a depth of more than 100 atmospheres, so various minerals such as magnesium, calcium, potassium, sodium, and trace elements such as zinc, selenium, and manganese exist in a stable form. In addition, there is no contamination by air or influent water, and the number of viable cells is less than that of surface water, and general bacteria are not contaminated, so the cleanliness is excellent compared to surface water or groundwater, and the action of dissolved metal ions provides excellent scavenging of active oxygen. It is known to be effective. As a result, it is possible to obtain the effect of exposing the fermented product to the sea breeze by means of deep sea water, and thus the fermented fruit and vegetable beverage has the effect of greatly improving the taste and nutrition, and greatly improving the preservation of the produced fruit and vegetable beverage.

As time passes, these fermented products change to liquid after 7 hours at a temperature of 25 ° C. A problem occurs in that the uniformity reduces the efficiency in the powdering process of step (S400).

The oyster shells produced in step (S300) are powdered to a size of 250 to 350 mesh (S400).

The oyster shells that have gone through the process of step (S300) are first powdered. When powdered, it is powdered to a size of 250 to 350 mesh.

After step (S400), the obtained oyster shell powder is placed in a heat-resistant container, sealed, and then indirectly baked at a temperature of 1100 to 1200 ° C. for 1 to 2.5 hours by high frequency of 430 to 570 kHz and cooled (S500).

Subsequently, the shellfish powder obtained in step S400 is secondarily fired. The secondary firing is performed by putting the oyster shell powder in a heat-resistant container, sealing it, and putting it back into a high-frequency furnace at 430 to 570 kHz to indirectly bake it at a temperature of about 1100 to 1200 ° C for about 1 to 2.5 hours.

The high frequency furnace is equipped with a high frequency generator of 430 to 570 kHz, and reheats the primary fired and powdered shellfish powder by a high frequency induction heating output method to convert them into calcium oxide.

The reason why the indirect firing method is used in this process is to put shellfish powder in a heat-resistant container and put it into a high-frequency furnace. In the case of direct firing, dust, soot, and other foreign substances remaining on the wall of the high-frequency furnace are mixed with calcium oxide powder. This is to prevent this because it can be, and by doing this, ultra-high purity calcium oxide powder can be obtained.

After step (S500), the obtained oyster shell powder is powdered to a size of 500 to 750 mesh (S600).

The secondary calcined powder thus obtained is cooled and secondary powdered.

At this time, the cooling process is allowed to cool for about 24 hours, and the second pulverization is pulverized to ultra-fine particle size of 500 to 750 mesh.

After mixing and stirring the oyster shell powder obtained in step (S600) with water, the precipitate is filtered and only the liquid component is separated (S700).

In step (S700), an additional process is performed to remove the remaining metal components, leaving only calcium oxide in the ultrafine powder obtained by secondary firing and powdering. This process mixes and dissolves the obtained powder in water, and dissolves After stirring for this, the precipitate is filtered and only the liquid component is separated.

In general, when calcium oxide powder obtained by calcining minerals is put into water, most of the calcium oxide is converted to calcium hydroxide [Ca(OH) ₂ ], but calcium oxide produced by heating and calcining shells is not converted to calcium hydroxide when put into water. It dissolves in water in an ionized state until it reaches a saturation concentration. At this time, the rest of the dissimilar metal materials do not dissolve in water and float in a floating state and sink as time passes.

In the present invention, in order to remove dissimilar metal components that do not dissolve in water, the powder component is mixed with water and stirred, and then the suspended precipitate is filtered using a filter cloth to separate only the transparent liquid component that has passed through the filter cloth.

The liquid component contains Ca ²⁺ ions and O ^2- ions in high purity, and they are dissolved in an almost saturated state. Therefore, when the temperature is raised during the dissolution process, the yield of Ca ²⁺ ions and O ^2- ions can be increased.

More specifically, in step S700, an additional process may be performed to extract only the active ingredient from the ultrafine powder obtained by secondary firing and powdering.

This step is to obtain an extract by treating the obtained powder with a solvent.

In general, oyster shell powder obtained by calcining oyster shells converts most of the minerals into oxalate when put in a solvent, but when ultrafine powder is put in a solvent, it is not converted to oxalate and water is ionized until it reaches a saturation concentration. dissolved in At this time, non-ionized substances do not dissolve in the solvent, but float in a suspended state and sink as time passes.

In the present invention, in order to remove floating components that do not dissolve in the solvent, the powder component is mixed with water and stirred, and then the precipitate in the suspended state is filtered using a filter cloth to separate only the transparent liquid component that has passed through the filter cloth.

As the extraction solvent that can be used in the present invention, water, lower alcohol having 1 to 4 carbon atoms, acetone, ether, ethyl acetate, dichloromethane, hexane, butylene glycol and the like can be used. Water or ethanol may be used as a more preferred extraction solvent.

Extraction using an extraction solvent can be extracted by methods such as reflux circulation extraction, pressure extraction, ultrasonic extraction, etc. for about 2 to 23 hours with a volume of solvent corresponding to 21 to 22 times the weight of the ultrafine oyster shell powder.

Then, the obtained liquid component is put into a concentrator and concentrated. The concentration is performed by heating the liquid component to a boiling temperature or less to reduce the water content, preferably at a temperature of 100 to 110 ° C until the water content is 15% or less. When concentrated in this way, the liquid component becomes like a thick dough.

By obtaining the concentrated liquid obtained in this way, a raw material in the form of desired ionized water is finally obtained. Since the product obtained in this way has a purity of almost 100% (for example, 97 to 99.9%) of ionized water, it can be used as it is or mixed with a solvent such as water for various purposes.

Meanwhile, a aging process may be additionally performed between the concentration process of step S800 for the liquid component separated in step S700. Based on 100 parts by weight of the oyster shell liquid component, 2 to 4 parts by weight of sprout barley powder and optionally 6 to 9 parts by weight of Moringa powder are mixed and mixed while pouring 8 to 9 parts by weight of water little by little. Stabilization of liquid components can be induced.

Here, in order to mix sprout barley powder and moringa powder, it is formed by drying and fermenting for 7 to 8 hours in a dryer at 34 ° C to 45 ° C, and 540 to 620 for dry fermented moringa powder and sprout barley powder By grinding to a particle size of the mesh, it is possible to improve the mixing rate with the raw material oyster shell liquid component by pulverizing into fine particles of 540 to 620 mesh.

In addition, here, Moringa powder and sprout barley powder can act as an enzyme in the additional ripening process by including pH neutralization and proxeronine for the oyster shell liquid component. More specifically, proxeronine is activated into xeronine by an enzyme called proneronase, and this xeronine is involved in the cell regeneration process. Xeronine is not a microorganism or an enzyme, but is a kind of alkaloid extracted from food, and is also called alkaloid xeronine. The alkaloid xeronine is a kind of cell growth accelerator that acts to promote the enzymatic activity of cells.

This xeronine activates enzyme activity in microorganisms to promote faster cell growth, thereby overcoming environmental conditions limited by specific environments. For example, when xeronine was supplied to microorganisms that were producing energy through fermentation in anoxic conditions, it was found that the microorganisms produced energy through respiration. Since respiration is superior in energy production efficiency to fermentation, as a result, it helps the rapid growth of microorganisms and makes them active. In addition, xeronine activates more than 1,500 enzymes in the human body, combines with vitamins, minerals, antioxidants, and serotonin in the body to restore cell functions by regenerating damaged cells and making them normal cells, and supplying oxygen and nutrients to the blood. It is a substance that performs essential catalytic activities for cellular activities that transport

In addition, this xeronine was confirmed to have an effect of increasing the activity of both anaerobic and aerobic microorganisms.

Sprout barley contains polyphenol, vitamin C, calcium, potassium, saponarin, etc., so that the effect on microorganisms generated during the fermentation process can be significantly improved by the polyphenol of sprout barley.

Moringa Oleifera belongs to the cruciferous tree Moringaceae and is a perennial leguminous food distributed in tropical and subtropical climate regions. It is a tropical tree native to northwestern India. Moringa contains more than 90 nutrients, including 16 types of vitamins, 17 types of minerals, 20 types of amino acids including 9 types of essential amino acids, 15 types of fatty acids, and omega 3,6,9. It is the most nutrient-rich food in Korea and has been reported as a "Miracle Tree" because it contains more than 90 nutrients necessary for the human body. Moringa is known to have many effects such as cholesterol prevention, anti-inflammation, vision improvement, high blood pressure, immunity enhancement, antioxidant, anti-aging, tumor prevention, and diabetes. The precursor of vitamin A), vitamin C and vitamin E are very rich, and various active ingredients increase the body's natural defenses, provide nutrition to the eyes and brain, improve metabolism, improve cell structure, improve wrinkles, and normalize the liver and kidneys. It is recognized for its usefulness, such as function, digestive action, antioxidant action, immune system enhancement, anti-inflammatory action, and blood sugar leveling action, and its use is expanding to functional health supplements according to the aging population worldwide, and demand It is also increasing significantly.

After step (S700), the liquid component obtained in step (S700) is put into a concentrator and concentrated (S800).

The liquid component obtained in step (S700) is concentrated by putting it into a concentrator. The concentration is performed by heating the liquid component to a boiling temperature or less to reduce the water content, preferably at a temperature of 100 to 110 ° C until the water content is 20% or less. When concentrated in this way, the liquid component becomes like a thick dough.

More specifically, the liquid component obtained in step (S700) is extracted in a pressure concentrator at 100 to 110 ° C., more preferably at 105 ° C. for 30 to 50 minutes, more preferably 45 minutes, thereby extracting the concentrate. can do.

That is, the pressure type extractor is a method of heating the inside of the kettle body of the extractor into which the liquid component obtained in step (S700) is completely sealed according to the pressure of the water bath, and at this time, the inside of the extractor is 100 ° C. Create an environment to rise.

By utilizing a non-woven lattice network whose grid diameter is between 11 μm and 15 μm during extraction, impurities from the liquid component obtained in step (S700) are extracted by pressure in a jar formed of 4 to 5 non-woven lattice networks. emissions can be minimized.

Meanwhile, an additional aging process and an additional extract concentration process may be additionally included between the concentration step (S800) and the drying step (S900).

More specifically, in the additional aging process for the concentrate obtained in step (S800), it is maintained at 32 to 35 ° C. for 3 to 6 hours, and the concentrate activated by low temperature aging can be stabilized as much as possible to prevent destruction of active ingredients. there is.

In addition, by additionally blowing oxygen with an oxygenator during the additional aging process, the penetration of dizzy bacteria can be suppressed as much as possible to increase fermentation activity, and the blown oxygen is combined with dizzy substances close to the surface of the fermented product to kill them. do. At this time, the conditions (oxygen amount) for blowing oxygen do not need to be particularly limited, and only the fact that oxygen is directly supplied to the surface of the fermented product provides conditions in which dizzy substances can be easily decomposed unlike before. Therefore, the period required for aging fermentation can be shortened from 2 weeks to 1 month (since dizzy substances are not easily decomposed) to 3 to 6 hours.

In addition, in the process of concentrating the extract, the mixed solution may be concentrated under low temperature and reduced pressure at 14 to 21° C. to produce a more concentrated concentrated solution. That is, in the concentration step, low-temperature vacuum concentration is performed to maximize the activation of the concentrate, and it is possible to induce stabilization of active ingredients in the concentrate that are easily destroyed at high temperatures.

In one embodiment of the present invention, in the additional aging process, the external air is blocked and sealed for the extract in the aging tank, and the aging is maintained at 32 to 35 ° C. for 3 to 6 hours. By treating at a temperature of 25 ° C. for 5 to 7 hours at a relatively high temperature and for a relatively short time compared to the previous fermentation aging process, it is possible to prevent the concentrate from rancidity due to the temperature during the relatively additional aging process.

After step (S800), the obtained concentrate is dried (S900).

Calcium oxide powder is obtained by drying the concentrate obtained in step (S800). Drying can be carried out at about 200 ° C in a drying furnace, and since the calcium oxide powder obtained in this way has a purity of almost 100% (for example, 97 to 99.9%), it can be used as it is or mixed with a solvent such as water for various purposes. can

In addition, the concentrate obtained by the concentration may be separately separated and several components may be mixed with the separated calcium oxide concentrate to be used as natural mineral ionized water.

For example, natural mineral ion water is prepared by mixing 0.1 to 2.0 parts by weight of citric acid, 1 to 10 parts by weight of lotus leaf extract, and 80 to 100 parts by weight of water with 2 to 20 parts by weight of the separated calcium oxide concentrate, but calcium oxide concentrate 2 It is characterized in that natural mineral ion water is prepared by adding 4 to 50 times water compared to 20 parts by weight.

Here, the addition of citric acid to the calcium oxide concentrate has the advantage of neutralizing the acidity, and the lotus leaf extract serves to assist in skin purification and sterilization.

In another embodiment of the present invention, 2 to 20 parts by weight of the calcium oxide concentrate may be added to the mixture. More specifically, when preparing natural mineral ionized water, a mixture of desalinated deep sea water having a hardness of 50 to 150 ppm and fig leaves, kenaf leaves, yam bean seeds, and plum seeds is desalted deep sea water having a hardness of 500 to 700 ppm By including the extract extracted with, various natural extract components and mineral components are added to adsorb and discharge accumulated waste products when preparing liquid compositions such as creams and lotions to purify skin tissue, and minerals are deeply absorbed into the skin. It has the effect of maintaining nutrients in the skin tissue for a long time so that they can stay for a long time.

In an exemplary embodiment, the additional extracts of fig leaves, kenaf leaves, yambin seeds, and plum seeds may be mixed in a weight ratio of 1: 1: 1: 2.2, respectively, for moisturizing and fine dust adsorption.

On the other hand, the obtained natural mineral ion water can be used for various purposes other than the above-described liquid composition by adjusting the pH. That is, by adjusting the pH to be 7.5 to 13.0, it can be manufactured into products for various purposes.

For example, an acidic soil improver when the pH ranges from 7.5 to 8.5, a rubber plastic additive when the pH ranges from 8.5 to 9.5, a food additive when the pH ranges from 9.5 to 11.0, a neutral papermaking agent when the pH ranges from 11.0 to 12.0, It can be used for various additives in the range of 12.0 to 12.5, deodorant for agricultural and livestock products in the range of pH 12.0 to 12.9, and water purification agent for waterworks in the vicinity of pH 13.0.

Hereinafter, the present invention will be described in more detail through examples. In the following examples, the use of natural mineral ion water obtained according to the present invention as a food additive and antibacterial/fungal agent was evaluated.

[Example]

1-1. Preparation of calcium oxide from oyster shells (Preparation Example 1)

The oyster shells collected at the Yeosu shell treatment plant were first washed with water, dried, and put into a Yuseonghyeon ball mill device containing a zirconia ball having a diameter of about 1 mm and stirred at about 800 rpm for 10 hours.

Subsequently, after the ball milling, the oyster shells were put in a hydrochloric acid solution, immersed and stirred for about 5 hours, and then washed with water.

Then, the obtained oyster shells were put into an electric furnace, first fired at a temperature of about 1000 ° C. for about 24 hours, cooled for 24 hours, and pulverized to about 200 mesh size.

Then, the obtained oyster shell powder was placed in a heat-resistant container, put into a high-frequency furnace at about 400 kHz, indirectly fired at a temperature of about 1600 ° C. for about 1 hour, and then cooled for 24 hours.

Then, the obtained powder was again pulverized to about 600 mesh size.

Subsequently, after mixing and stirring the obtained powder with water, the suspended matter was filtered using a filter cloth (or filter paper), and then only the liquid component was separated.

Subsequently, 3 parts by weight of barley sprout powder was gradually poured into 100 parts by weight of the liquid component obtained above, and the mixture was mixed to stabilize the liquid component by performing an aging process.

The obtained stabilized liquid component was put into a concentrator and concentrated until the water content was 20% or less at a temperature below the boiling point, and then the concentrate was dried to obtain powdery calcium oxide. The purity of the calcium oxide powder obtained at this time was analyzed by requesting the Korea Food Research Institute, and the purity was about 99.0%.

1-2. Preparation of calcium oxide from oyster shells (Preparation Example 2)

It is carried out in the same manner as in Preparation Example 1, but in the process of stabilizing the liquid component, 3 parts by weight of barley sprout powder and 7 parts by weight of Moringa powder are poured little by little into 100 parts by weight of the liquid component. It was prepared differently only by stabilizing it.

2. Preparation of natural mineral ion calcium water

Natural mineral ion calcium water was prepared by mixing 10 parts by weight of the concentrates obtained in Preparation Examples 1 and 2 with 1 part by weight of citric acid and 5 parts by weight of lotus leaf extract and 90 parts by weight of water.

3. Antibacterial evaluation of natural mineral ionized water

Antibacterial properties were evaluated with a 10% diluted solution of natural mineral ion water obtained above. As a result, all samples obtained through Preparation Examples 1 and 2 showed a bacteriostatic reduction rate of about 15.9% or more for Gram-positive bacteria S. aureus and S. typhmurium bacteria, and Gram-negative bacteria E. coli (E. coli, 0-157) It was also confirmed that a bacteriostatic reduction rate of 99.99% or more was shown for bacteria.

4. Evaluation of antifungal properties of natural mineral ionized water

The antifungal properties of the natural mineral ionized water obtained above were evaluated using A. niger , a type of black mold. As a result, in all samples obtained through Preparation Examples 1 and 2, it was confirmed that the natural mineral ionized water exhibited 99.99% or more sterilizing power against A. niger after about 25 minutes.

5. Skin irritation test of natural mineral ionized water

A 10% diluted solution of natural mineral ion water obtained through Preparation Examples 1 and 2 was applied to the skin of a rabbit for 24 hours, and then mortality, general symptoms, weight change, and skin irritation were evaluated for 72 hours. The result is:

① During the experiment period, no animals died due to the application of the test substance.

② No unusual symptoms were observed in all experimental animals.

③ As a result of body weight measurement, a normal increase in body weight was observed in all animals.

④ As a result of evaluating local irritation 24 to 72 hours after application of the test substance, no skin irritation was observed.

⑤ As a result of the judgment according to Draize's calculation method, the primary skin irritation index (P.I.I.) was calculated as 0.

From the above results, the natural mineral ionized water of the present invention was evaluated as a non-irritating material in the skin irritation test on rabbits.

6. Eye irritation test of natural mineral ionized water

After applying 0.1 ml of a 10% diluted solution of natural mineral ionized water obtained through Preparation Examples 1 and 2 to the rabbit's eyes, mortality, general symptoms, weight change, and eye irritation were evaluated for 7 days. The results are as follows. same.

① During the experiment period, no animals died due to the application of the test substance.

② No unusual symptoms were observed in all experimental animals.

③ As a result of body weight measurement, a normal increase in body weight was observed in all animals.

④ As a result of evaluating local irritation on the 1st, 2nd, 3rd, 4th and 7th days after application of the test substance, no eye irritation was observed in both the unwashed and washed groups.

⑤ As a result of judgment according to Draize's calculation method, the eye irritation index (I.A.O.I.) was calculated as 0 in both the unwashed and washed groups. Therefore, in the non-washing group and the washing group, it was evaluated as non-irritant in the primary eye irritation level and the final evaluation level.

From the above results, the natural mineral ion water of the present invention was evaluated as a non-irritating substance in the eye mucous membrane irritation test for rabbits.

7. Oral toxicity test of natural mineral ionized water

A 10% dilution of natural mineral ion water obtained through Preparation Examples 1 and 2 was administered to rats, and single-dose oral toxicity was evaluated. Specifically, the highest dose of the test substance was 2000 mg/kg B.W. and set the azeotropic ratio to 2 to obtain 1000 mg/kg B.W. and 500 mg/kg B.W. Mortality rate, general symptoms, weight change, and autopsy findings were observed and investigated for 14 days after oral administration once for each male and female by setting the dose. the results are as follow.

① No dead animals were observed due to test substance administration during the experiment period.

② As a result of observation of general symptoms, no abnormal findings were observed due to test substance administration.

③ As a result of weight measurement, normal weight gain was observed in all groups.

④ As a result of autopsy of surviving animals, no unusual abnormal findings were observed in all groups.

From the above results, at 2000 mg/kg B.W., which is the highest dose of 10% dilution of natural mineral ionized water for rats, no dead animals were observed by test substance administration, and the approximate lethal dose for 10% dilution of natural mineral ionized water was for both males and females. at 2000 mg/kg B.W. It was confirmed that more than

8. Sensory test at the time of manufacture with food additives using natural mineral ionized water

The natural mineral ionized water obtained through Preparation Examples 1 and 2, the sinter and additional aging process, and the food additives prepared according to Comparative Example 1 without adding additional extract and Comparative Example 2 without adding additional extract , color, flavor and overall acceptability were evaluated for sensory quality. 15 sensory testers with sensory identification ability of this food were selected and the sensory quality evaluation scale was 9-point scoring method (9 points: very good, 7 points: good, 5 points: normal, 3 points: slightly bad, 1 Point: very bad). The sensory test results were verified for significant differences between each sample by Duncan's multiple range test at the 5% level using ANOVA. The results are shown in Table 3 (average value ± standard deviation) below.

division Example 1 (Production Example 1) Example 2 (Production Example 2) Comparative Example 1 Comparative Example 2 taste 8.51±1.16 8.69±1.13 5.64±1.10 6.36±0.12 color 8.54±1.25 8.66±1.23 5.79±1.58 6.23±1.54 incense 8.57±1.20 8.71±1.21 6.14±0.86 6.32±0.65 overall preference 8.52±0.70 8.59±0.73 6.13±1.21 6.52±0.65

As shown in Table 1, the food additives using the natural mineral ionized water prepared according to the present invention showed superior results in terms of taste, color and aroma compared to conventional ionized water.

As described above, the preferred embodiments of the present invention have been disclosed in this specification, and although specific terms have been used, they are only used in a general sense to easily describe the technical details of the present invention and help understanding of the present invention. It is not intended to limit the scope of the invention. It is obvious to those skilled in the art that other modified examples based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (5)

A first step of mixing and stirring the oyster shell powder with water, filtering the precipitate, and then separating only the liquid component; and
The aging process is performed before the concentration process for the separated liquid component, and the aging process is performed by mixing 2 to 4 parts by weight of sprouted barley powder and 6 to 9 parts by weight of Moringa powder based on 100 parts by weight of oyster shell liquid component. A second step of inducing stabilization of the oyster shell liquid component; As a method for producing a shell extract comprising a,
The second step is characterized in that the aging process is performed by mixing while pouring water corresponding to 8 to 9 parts by weight little by little with respect to 100 parts by weight of the oyster shell liquid component,
The oyster shell corresponding to the shellfish performed before the first step is put into a ball mill device and dry ball milling is performed, but the dry ball milling is performed at 1300 to 1700 using a metal ball having a ball size of 0.5 to 1.5 mm in diameter. Characterized in that it is carried out by stirring for 3 to 15 hours at rpm,
After the dry ball milling, acid treatment, and after the acid treatment, it is put into an electric furnace, fired directly at a temperature of 800 to 1200 ° C for 12 to 36 hours, and cooled. After quick freezing, the raw material is thawed at a low temperature of 27 to 29 ° C., and then the oyster shell raw material is sterilized by heating at a temperature of 90 to 95 ° C. for 12 to 16 seconds before powdering,
The sterilized oyster shell raw material is put into a fermentation vessel, Lactobacillus casei, Lactococcus lactis, Bifidobacterium lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus fermentum and Bifidobacterium bra Fermentation is performed by directly inoculating the bean and aging at a temperature of 23 to 25 ° C. for 5 to 7 hours. During fermentation, the steam generated by heating the deep sea water is introduced into the fermentation vessel to maintain a temperature of 23 to 25 ° C. characterized by
In the second step, in order to mix the sprouted barley powder and moringa powder, dry fermentation was performed in a dryer at 34 ° C to 45 ° C for 7 to 8 hours, and the dry fermented moringa powder and sprout barley powder It is characterized in that it is pulverized to a particle size of 540 to 620 mesh and mixed with the raw material oyster shell liquid component,
The liquid component obtained in the aging process is put into a concentrator to be concentrated and dried, and maintained at 32 to 35 ° C. for 3 to 6 hours between the concentration and drying, and the concentrate is further subjected to low-temperature aging. manufacturing method. delete delete delete delete