KR20050063182A - Natural antimicrobial mixture for foods - Google Patents
Natural antimicrobial mixture for foods Download PDFInfo
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- KR20050063182A KR20050063182A KR1020030094548A KR20030094548A KR20050063182A KR 20050063182 A KR20050063182 A KR 20050063182A KR 1020030094548 A KR1020030094548 A KR 1020030094548A KR 20030094548 A KR20030094548 A KR 20030094548A KR 20050063182 A KR20050063182 A KR 20050063182A
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- 230000000845 anti-microbial effect Effects 0.000 title claims abstract description 59
- 239000000203 mixture Substances 0.000 title claims abstract description 57
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 229940107702 grapefruit seed extract Drugs 0.000 claims abstract description 18
- 108010039918 Polylysine Proteins 0.000 claims abstract description 16
- 229920000656 polylysine Polymers 0.000 claims abstract description 16
- 239000001726 jatropha manihot extract Substances 0.000 claims abstract description 15
- 229940106668 yucca extract Drugs 0.000 claims abstract description 15
- 150000007524 organic acids Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims description 19
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 239000004599 antimicrobial Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 34
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 7
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 description 36
- 238000002360 preparation method Methods 0.000 description 22
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 16
- 241000209094 Oryza Species 0.000 description 9
- 235000007164 Oryza sativa Nutrition 0.000 description 9
- 244000005700 microbiome Species 0.000 description 9
- 235000009566 rice Nutrition 0.000 description 9
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 5
- 239000001653 FEMA 3120 Substances 0.000 description 5
- 235000004552 Yucca aloifolia Nutrition 0.000 description 5
- 235000012044 Yucca brevifolia Nutrition 0.000 description 5
- 235000017049 Yucca glauca Nutrition 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- 244000295923 Yucca aloifolia Species 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 240000000560 Citrus x paradisi Species 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 230000002195 synergetic effect Effects 0.000 description 3
- 230000003442 weekly effect Effects 0.000 description 3
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 241001532059 Yucca Species 0.000 description 2
- 229940043350 citral Drugs 0.000 description 2
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 2
- 229940052490 naringin Drugs 0.000 description 2
- 229930019673 naringin Natural products 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 235000019766 L-Lysine Nutrition 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000000656 anti-yeast Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 229930002600 steroidal saponin Natural products 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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
- 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
- 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
- A23V2250/06—Amino acid
- A23V2250/063—Lysine
Abstract
본 발명은 유기산 20~50 중량%, 자몽씨 추출물 1.0~10.0 중량%, 폴리라이신 0.1~1.0 중량%, 유카 추출물 1.0~10.0 중량% 및 물 잔부를 포함하여 이루어지는 식품용 항균제 조성물에 관한 것으로, 본 발명에 의하면, 유기산, 자몽씨 추출물, 폴리라이신 및 유카 추출물을 특정 비율로 함유함으로써, 영양소 파괴나 식감의 저하가 없고 인체에 무해하면서도 항균력이 우수하여, 일반 생활에서 식품에 범용할 수 있으며 식품의 생산라인에도 사용할 수 있는 식품용 항균제 조성물을 얻을 수 있다. The present invention relates to a food antimicrobial composition comprising 20 to 50% by weight of organic acid, 1.0 to 10.0% by weight of grapefruit seed extract, 0.1 to 1.0% by weight of polylysine, 1.0 to 10.0% by weight of yucca extract, and water balance. According to the present invention, by containing organic acid, grapefruit seed extract, polylysine and yucca extract in specific ratios, there is no nutrient destruction or deterioration of texture, it is harmless to the human body and has excellent antibacterial ability, so that it can be used for food in general life and The antimicrobial composition for foodstuffs which can also be used for a production line can be obtained.
Description
본 발명은 식품용 항균제 조성물에 관한 것으로, 더욱 상세하게는 유기산, 자몽씨 추출물, 폴리라이신(polylysine) 및 유카추출물을 함유하는 식품용 항균제 조성물에 관한 것이다.The present invention relates to a food antimicrobial composition, and more particularly to a food antimicrobial composition containing an organic acid, grapefruit seed extract, polylysine (polylysine) and yucca extract.
식품은 내용물이 복잡 다양화되고 유통기간이 연장됨에 따라 세균, 효모 및 곰팡이 등의 미생물들에 의해 부패 또는 오염될 가능성이 커지고 있다. 이러한 문제를 극복하기 위하여, 종래에는 고온, 고압 하에서 살균처리하거나, 자외선 조사처리 또는 방사선 조사처리함으로써 미생물을 살균하였다. 그러나, 이러한 방법들을 이용하여 살균처리를 할 경우에는, 고온, 고압 등의 처리조건으로 인해 식품에 함유되어 있는 영양소가 파괴되거나 식감이 저하되는 문제가 발생하였다. As the contents of foods are complicated and diversified and the shelf life is extended, the food is more likely to be corrupted or contaminated by microorganisms such as bacteria, yeast and mold. In order to overcome this problem, conventionally, microorganisms were sterilized by sterilization under high temperature and high pressure, or by ultraviolet irradiation or radiation treatment. However, in the case of sterilization using these methods, there is a problem that nutrients contained in the food are destroyed or the texture is degraded due to the treatment conditions such as high temperature and high pressure.
다른 방법으로는, 합성방부제를 사용하여 미생물의 생육을 억제하는 방법이 있는데, 이러한 방법 역시 합성방부제에 인체에 해로운 독성물질이 함유될 수 있으므로, 식품에 사용하기에는 많은 제약이 있었다. As another method, there is a method of inhibiting the growth of microorganisms using synthetic preservatives, which also contain a number of restrictions for use in food because synthetic preservatives may contain toxic substances harmful to the human body.
따라서, 영양소를 파괴하거나 식감을 열화시키지 않으면서 인체에 해롭지 않은 개선된 식품용 항균제가 절실히 필요하게 되었다. Therefore, there is an urgent need for improved food antimicrobials that are not harmful to the human body without destroying nutrients or deteriorating the texture.
한편, 자몽 씨는 그 구성성분 중 나린진(Naringin)과 시트랄(Citral)의 항균 효과가 알려져 있다[최종덕, 서일원, 조성환. 자몽씨 종자 추출물의 항균성에 관한 연구. 한국수산학회지. 23(4). p 297-302 (1990)].On the other hand, grapefruit seeds are known for the antimicrobial effect of Naringin (Citral) and Naringin (Citral) of the components (Chong, Jong-Duk, Seo Il-won, Cho Sung-hwan. Study on the Antimicrobial Activity of Grapefruit Seed Extract. The Korean Fisheries Society. 23 (4). p 297-302 (1990).
또한, 폴리라이신은 L-라이신(L-lysine)이 직쇄상으로 연결된 폴리아미노산으로 폴리케이션(polycation)에 의한 미생물 응집작용에 의해 미생물을 사멸시키는 것으로 보고되어 있다[Hideaki Fukushi, Jun Hiraki. 月刊 Food Chemical 8월호 p 46-49 (1999)].In addition, polylysine is a polyamino acid in which L-lysine is linearly linked, and it has been reported to kill microorganisms by microorganism aggregation by polycation [Hideaki Fukushi, Jun Hiraki. Food Science August, p. 46-49 (1999)].
또한, 유카(Yucca shidigera)는 그 구성성분 중 사포닌(saponin)이 항균력을 갖고 있으며 효모와 곰팡이 등과 같은 진균류에 효과가 있는 것으로 알려져 있다[Masazumi, M., Yukiyishi, T., Hitoshi, M., Kenji, M and Kazuo, Y. Antiyeast steroidal saponins from Yucca shidigera, a new anti-food-deteriorating agent. J. Nat. Prod. 63. p 332-338 (2000)].In addition, Yucca shidigera is known to have antimicrobial activity and saponin is effective against fungi such as yeast and mold among the components [Masazumi, M., Yukiyishi, T., Hitoshi, M., Kenji, M and Kazuo, Y. Antiyeast steroidal saponins from Yucca shidigera , a new anti-food-deteriorating agent. J. Nat. Prod. 63. p 332-338 (2000)].
본 발명의 발명자들은, 상기된 기존의 살균 처리방법의 문제점을 해결하고자 식품에 사용가능하며 항균 효과를 보이는 여러 성분들을 대상으로 실험을 반복하였다. 그 결과, 본 발명에 따른 성분들을 선택하여 특정 비율로 혼합 사용하는 경우에 탁월한 효과를 얻을 수 있음을 알아내어 본 발명을 완성하였다. The inventors of the present invention, to solve the problems of the conventional sterilization treatment method described above was repeated experiments with a variety of components that can be used in food and exhibit an antimicrobial effect. As a result, the present invention was completed by finding out that excellent effects can be obtained when the components according to the present invention are selected and mixed at a specific ratio.
본 발명은, 영양소 파괴나 식감의 저하가 없고 인체에 무해하면서도 항균력이 우수한 식품용 항균제 조성물을 제공하는 것을 목적으로 한다.An object of this invention is to provide the antimicrobial composition for foods which is excellent in antimicrobial power, but is harmless to a human body, without nutrient destruction and a decrease of a texture.
상기 목적을 달성하기 위하여, 본 발명에 따르면, 유기산 20~50 중량%, 자몽씨 추출물 1.0~10.0 중량%, 폴리라이신 0.1~1.0 중량%, 유카 추출물 1.0~10.0 중량% 및 물 잔부를 포함하여 이루어지는 식품용 항균제 조성물이 제공된다.In order to achieve the above object, according to the present invention, it comprises 20 to 50% by weight of organic acid, 1.0 to 10.0% by weight of grapefruit seed extract, 0.1 to 1.0% by weight of polylysine, 1.0 to 10.0% by weight of yucca extract and the balance of water An antimicrobial composition for food is provided.
본 발명을 구체적으로 설명하면 다음과 같다.The present invention will be described in detail as follows.
본 발명에 따른 유기산으로는, 식품에 사용가능한 산인 젖산, 초산 등을 사용할 수 있으며, 항균력이 크고 자극적인 맛이나 냄새가 없는 젖산을 사용하는 것이 바람직하다. 유기산은 조성물 총 중량에 대하여 20~50 중량%로 사용한다. 상기 함량 범위로 사용하는 경우에 조성물의 항균 상승 효과가 뛰어나며, 20 중량% 미만이면 특히 조성물의 항균 효과 자체가 미미하므로, 20~50 중량%로 사용하는 것이 바람직하다. As the organic acid according to the present invention, lactic acid, acetic acid, and the like which can be used in foods can be used, and it is preferable to use lactic acid having a high antibacterial activity and no irritating taste or smell. The organic acid is used in 20 to 50% by weight based on the total weight of the composition. When used in the content range is excellent antimicrobial synergistic effect of the composition, if less than 20% by weight, especially the antimicrobial effect of the composition itself is insignificant, it is preferable to use 20 to 50% by weight.
자몽씨 추출물은 자몽씨 추출물의 일반적인 제법에 따라 제조한다. 바람직하게는, 자몽씨를 건조하여 분쇄하고, 얻어진 분말을 글리세린 등의 용매로 추출한 후 용매를 제거하여 제조한다. 얻어진 자몽씨 추출물은 조성물 총 중량에 대하여 1.0~10.0 중량% 사용한다. 이러한 사용 범위에서 항균력이 극대화되며, 10.0 중량%를 초과하여 사용하면 특히 쓴맛이 발생하므로, 1.0~10.0 중량% 로 사용하는 것이 바람직하다. Grapefruit seed extract is prepared according to the general recipe for grapefruit seed extract. Preferably, the grapefruit seed is dried and pulverized, and the obtained powder is extracted with a solvent such as glycerin, followed by removing the solvent to prepare. The grapefruit seed extract obtained is used 1.0 to 10.0% by weight based on the total weight of the composition. In this range of use, the antibacterial activity is maximized, and when used in excess of 10.0% by weight, especially bitter taste occurs, it is preferred to use 1.0 to 10.0% by weight.
폴리라이신은 조성물 총 중량에 대하여 0.1~1.0 중량%로 사용하는데, 이와 같이 적은 농도로도 우수한 항균효과를 얻을 수 있다. 폴리라이신은 이러한 사용 범위에서 항균력이 극대화되며, 1.0 중량%를 초과하여 사용해도 항균 효과는 일정하게 유지되므로 경제적 관점에서 0.1~1.0 중량% 사용하는 것이 바람직하다.Polylysine is used in an amount of 0.1 to 1.0% by weight based on the total weight of the composition, and even at such a low concentration, excellent antibacterial effect can be obtained. Polylysine is maximized antimicrobial activity in such a range of use, even if used in excess of 1.0% by weight antibacterial effect is kept constant, it is preferable to use 0.1 to 1.0% by weight from the economic point of view.
유카 추출물은, 일반적인 유카 추출물의 제법에 따라 제조한다. 바람직하게는, 유카 식물을 건조하여 분쇄하고, 얻어진 분말을 메탄올 등의 유기용매로 추출한 후, 지용성 성분의 제거 공정을 거쳐 제조한다. 이렇게 얻어진 유카 추출물은 조성물 총 중량에 대하여 1.0~10.0 중량%로 사용한다. 조성물 내에서 이러한 범위로 사용하는 경우에 진균류에 대한 항균력을 극대화할 수 있다.Yucca extract is manufactured according to the manufacturing method of general yucca extract. Preferably, the yucca plant is dried and pulverized, the obtained powder is extracted with an organic solvent such as methanol, and then produced through a step of removing the fat-soluble component. The yucca extract thus obtained is used in an amount of 1.0 to 10.0% by weight based on the total weight of the composition. When used in this range in the composition it can maximize the antimicrobial activity against fungi.
상기 유기산, 자몽씨 추출물, 폴리라이신 및 유카를 상기 조성비로 물에 넣어 혼합하여 천연 항균제 조성물을 제조한다. The organic acid, grapefruit seed extract, polylysine and yucca are mixed in water at the above composition ratio to prepare a natural antimicrobial composition.
상기 함량 비율은 각 성분의 효과가 골고루 나타날 뿐 아니라 최대의 상승 효과가 나타나는 범위로, 상기 비율을 벗어나는 경우에는 상기 효과의 균형이 깨어지게 된다.The content ratio is a range in which the effect of each component is not only evenly expressed but also the maximum synergistic effect. If the ratio is out of the ratio, the balance of the effect is broken.
제조된 조성물은 식품을 침지하여 사용하고, 필요에 따라 식품에 분무하여 사용할 수도 있으며, 면, 떡 등 일반적인 식품에 모두 적용할 수 있다. 식품을 침지하는 경우, 항균제 조성물의 농도가 2.5~5.0 중량%가 되도록 제조한 침지액에서 1~5 분동안 침지하되, 침지 농도 및 침지 시간은 식품의 종류에 따라 적절히 조절할 수 있다. 상기 농도가 2.5 중량% 미만이면 항균 효과가 너무 낮고, 5 중량%를 초과하면 식품에 영향을 주어 식품의 물성과 맛이 변할 수 있으므로, 2.5~5.0 중량%가 바람직하다. 침지 시간에 대해서도, 1분 미만이면 항균 효과가 너무 낮고, 5분을 초과하면 식품에 영향을 주어 식품의 물성과 맛이 변할 수 있으므로, 1~5분이 바람직하다. The prepared composition may be used by immersing the food, spraying the food as necessary, and may be applied to all foods such as cotton and rice cake. When the food is immersed, the concentration of the antimicrobial composition is immersed for 1 to 5 minutes in the immersion liquid prepared to be 2.5 to 5.0% by weight, the immersion concentration and immersion time can be appropriately adjusted according to the type of food. If the concentration is less than 2.5% by weight, the antimicrobial effect is too low, if it exceeds 5% by weight may affect the food and the physical properties and taste of the food may change, 2.5 to 5.0% by weight is preferred. Also, the immersion time is less than 1 minute, the antimicrobial effect is too low, and if it exceeds 5 minutes, 1 to 5 minutes is preferred, since the physical properties and taste of the food may be affected by changing the food.
이하 실시예에 의해 본 발명을 보다 상세히 설명한다. 그러나, 본 발명이 실시예에 의해 한정되는 것은 아니다.The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by the examples.
(실시예)(Example)
(자몽씨 추출물의 제조)(Preparation of Grapefruit Seed Extract)
자몽의 과육부를 제거하고 씨를 분리하여 드럼건조한 후 분쇄하였다. 얻어진 건조 분말과 글리세린을 4:1의 중량비로 혼합한 후, 3일간 연속추출하고 용매를 제거하여 자몽씨 추출물(이하 A1이라 함)을 얻었다.The pulp of the grapefruit was removed, the seeds were separated, drum dried, and pulverized. The resulting dry powder and glycerin were mixed at a weight ratio of 4: 1, followed by continuous extraction for 3 days, and the solvent was removed to obtain a grapefruit seed extract (hereinafter referred to as A1).
(유카 추출물의 제조)(Preparation of Yucca Extract)
유카를 건조하여 분쇄하였다. 얻어진 건조 분말에 70% 메탄올을 가하여 2시간 동안 추출한 후 감압농축하였다. 여기에 증류수를 가하여 진탕한 후, 동량의 디에틸에테르로 3회 추출분획한 다음, 에테르 층으로 이행되는 지용성 성분을 제거하였다. 이를 감압농축한 뒤 열풍건조하여 유카 추출물(이하 A2이라 함)을 얻었다.The yucca was dried and ground. 70% methanol was added to the obtained dry powder, followed by extraction for 2 hours, followed by concentration under reduced pressure. Distilled water was added thereto, followed by shaking, followed by extraction fractionation three times with the same amount of diethyl ether, followed by removal of the fat-soluble component transferred to the ether layer. The mixture was concentrated under reduced pressure and dried with hot air to obtain a yucca extract (hereinafter referred to as A2).
(실시예 1)(Example 1)
젖산 50 중량%, 자몽씨 추출물(A1) 1.0 중량%, 폴리라이신 0.1 중량%, 유카 추출물(A2) 1.0 중량% 및 정제수 47.9 중량%를 실온에서 30 분 동안 교반처리하여 항균제 조성물을 제조하였다. An antimicrobial composition was prepared by stirring 50% by weight of lactic acid, 1.0% by weight of grapefruit seed extract (A1), 0.1% by weight of polylysine, 1.0% by weight of yucca extract (A2) and 47.9% by weight of purified water at room temperature for 30 minutes.
(실시예 2)(Example 2)
젖산 23 중량%, 자몽씨 추출물(A1) 5.0 중량%, 폴리라이신 1.0 중량%, 유카 추출물(A2) 10.0 중량% 및 정제수 61.0 중량%를 사용하는 것을 제외하고는 실시예 1과 동일한 방법으로 항균제 조성물을 제조하였다. Antibacterial composition in the same manner as in Example 1, except that 23% by weight of lactic acid, 5.0% by weight of grapefruit seed extract (A1), 1.0% by weight of polylysine, 10.0% by weight of yucca extract (A2) and 61.0% by weight of purified water. Was prepared.
(시험예 1)(Test Example 1)
실시예 1 및 실시예 2에 따른 항균제 조성물, 젖산, 자몽씨 추출물, 폴리라이신 및 유카 추출물을, 그램 양성균인 바실러스 서브틸리스와 그램 음성균인 대장균 배양액에 각각 0.5 중량% 농도로 첨가하여 37℃에서 16시간 동안 배양하였다. 항균 유효성분을 첨가하지 않은 배양액을 대조구로 하였다. 각 시료에 대한 미생물 수를 측정하여 그 결과를 도 1에 나타내었다.Antimicrobial compositions, lactic acid, grapefruit seed extract, polylysine and yucca extracts according to Examples 1 and 2 were added to the gram positive bacteria Bacillus subtilis and Gram negative bacteria E. coli cultures at 0.5 wt%, respectively, at 37 ° C. Incubated for hours. The culture medium to which the antimicrobial active ingredient was not added was used as a control. The number of microorganisms for each sample was measured and the results are shown in FIG. 1.
도 1에 따르면, 실시예 1 및 실시예 2에 따른 본 발명의 항균제 조성물은 그램 음성 균 및 그램 양성균 모두에 대해 항균 효과가 매우 우수하였으며, 이 조성물의 구성성분인 젖산, 폴리라이신, 자몽씨 추출물, 유카추출물을 개별적으로 첨가하였을 때 보다 상승효과가 탁월하였다. According to Figure 1, the antimicrobial composition of the present invention according to Examples 1 and 2 was very excellent antimicrobial effect against both gram negative bacteria and gram positive bacteria, lactic acid, polylysine, grapefruit seed extract of the composition of the composition The synergistic effect was better than when the yucca extract was added individually.
(제조예 1)(Manufacture example 1)
상기 실시예 1에 따른 항균제 조성물을, 통상적인 상온 유통 우동면(LL면)의 통상적인 제조공정 중 침지공정에서 침지액에 2.5 중량% 농도로 첨가하여 우동면을 제조하였다.The antimicrobial composition according to Example 1 was added to the immersion liquid at a concentration of 2.5% by weight in the immersion step of the normal manufacturing process of normal temperature distribution udon noodles (LL noodles) to prepare udon noodles.
(제조예 2)(Manufacture example 2)
상기 실시예 1에 따른 항균제 조성물을 3 중량%로 첨가하는 것을 제외하고는 제조예 1과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 3% by weight.
(비교제조예 1)(Comparative Production Example 1)
상기 실시예 1에 따른 항균제 조성물을 첨가하지 않는 것을 제외하고는 제조예 1과 동일한 방법으로 우동면을 제조하였다.Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was not added.
(비교제조예 2)(Comparative Production Example 2)
상기 실시예 1에 따른 항균제 조성물을 1 중량%로 첨가하는 것을 제외하고는 제조예 1과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 1% by weight.
(비교제조예 3)(Comparative Production Example 3)
상기 실시예 1에 따른 항균제 조성물을 2 중량%로 첨가하는 것을 제외하고는 제조예 1과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 2% by weight.
(제조예 3)(Manufacture example 3)
상기 실시예 2에 따른 항균제 조성물을, 통상적인 상온 유통 우동면(LL면)의 통상적인 제조공정 중 침지공정에서 침지액에 2.5 중량% 농도로 첨가하여 우동면을 제조하였다.The antimicrobial composition according to Example 2 was added to the immersion liquid at a concentration of 2.5% by weight in the immersion step of the conventional manufacturing process of the normal room temperature distribution udon noodles (LL noodles) to prepare a udon noodles.
(제조예 4)(Manufacture example 4)
상기 실시예 2에 따른 항균제 조성물을 3 중량%로 첨가하는 것을 제외하고는 제조예 3과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 3, except that the antimicrobial composition according to Example 2 was added in an amount of 3% by weight.
(비교제조예 4)(Comparative Production Example 4)
상기 실시예 2에 따른 항균제 조성물을 1 중량%로 첨가하는 것을 제외하고는 제조예 3과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 3, except that the antimicrobial composition according to Example 2 was added in an amount of 1% by weight.
(비교제조예 5)(Comparative Production Example 5)
상기 실시예 2에 따른 항균제 조성물을 2 중량%로 첨가하는 것을 제외하고는 제조예 3과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 3, except that the antimicrobial composition according to Example 2 was added in an amount of 2% by weight.
(비교제조예 6)(Comparative Production Example 6)
유기산 중 가장 항균효과가 뛰어난 것으로 알려진 초산을, 통상적인 상온 유통 우동면(LL면)의 통상적인 제조공정 중 침지공정에서 침지액에 2.0 중량% 농도로 첨가하여 우동면을 제조하였다.The acetic acid, which is known to have the highest antimicrobial effect among organic acids, was added to the immersion liquid at a concentration of 2.0% by weight in the immersion process of the conventional manufacturing process of normal temperature distribution udon noodles (LL noodles) to prepare udon noodles.
(시험예 2)(Test Example 2)
제조예 1 내지 4 및 비교제조예 1 내지 6의 우동면을 각각 37℃에서 4주간 보존시키면서 미생물 발생 유무를 주단위로 측정하였다. 또한, 면의 pH와 산도를 측정하여 면에서의 신맛 발생 정도를 비교하였다.The udon noodles of Preparation Examples 1 to 4 and Comparative Preparation Examples 1 to 6 were each stored at 37 ° C. for 4 weeks, and the presence of microorganisms was measured weekly. In addition, the pH and acidity of the noodles were measured to compare the degree of acidity in the noodles.
그 결과를 하기 표 1에 나타내었다.The results are shown in Table 1 below.
상기 표 1에 따르면, 우동을 항균제 조성물에 침지한 경우, 침지농도 1.0 및 2.0 중량%에서는 37℃에서 4주간 보존 시 1~3주 만에 모두 오염되었으나, 2.5 중량% 이상 농도에서는 4주 동안 보존에 이상이 없음을 알 수 있었다. 한편, 항균제 조성물 대신 초산을 사용한 경우에도 보존에는 문제가 없었으나, 면의 산도가 높아져 면에서 자극적인 신취가 많이 발생하였으며 맛도 신맛이 많이 발생하여 그대로 취식하기에 곤란하였다. According to Table 1, when udon was immersed in the antimicrobial composition, it was contaminated in 1-3 weeks when stored at 37 ℃ for 4 weeks at immersion concentration 1.0 and 2.0% by weight, but stored for 4 weeks at a concentration of 2.5% by weight or more There was no abnormality in. Meanwhile, even when acetic acid was used instead of the antimicrobial composition, there was no problem in preservation, but the acidity of the noodles was increased, causing a lot of irritating smells from the noodles, and the taste was also difficult to eat as it was, resulting in a lot of acidity.
(제조예 5)(Manufacture example 5)
상기 실시예 1에 따른 항균제 조성물을, 통상적인 생라면의 통상적인 제조공정 중 침지공정에서 침지액에 4.0 중량% 농도로 첨가하여 우동면을 제조하였다.Udon noodles were prepared by adding the antimicrobial composition according to Example 1 to the immersion liquid at a concentration of 4.0% by weight in the immersion step in the conventional manufacturing process of the raw raw ramen.
(제조예 6)(Manufacture example 6)
상기 실시예 1에 따른 항균제 조성물을 4.5 중량%로 첨가하는 것을 제외하고는 제조예 5과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 5, except that the antimicrobial composition according to Example 1 was added at 4.5 wt%.
(비교제조예 7)(Comparative Production Example 7)
상기 실시예 1에 따른 항균제 조성물을 첨가하지 않는 것을 제외하고는 제조예 5과 동일한 방법으로 우동면을 제조하였다.Udon noodles were prepared in the same manner as in Preparation Example 5, except that the antimicrobial composition according to Example 1 was not added.
(비교제조예 8)(Comparative Production Example 8)
상기 실시예 1에 따른 항균제 조성물을 2 중량%로 첨가하는 것을 제외하고는 제조예 5과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 5, except that the antimicrobial composition according to Example 1 was added in an amount of 2% by weight.
(비교제조예 9)(Comparative Production Example 9)
상기 실시예 1에 따른 항균제 조성물을 3 중량%로 첨가하는 것을 제외하고는 제조예 1과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 3% by weight.
(제조예 7)(Manufacture example 7)
상기 실시예 2에 따른 항균제 조성물을, 통상적인 생라면의 제조공정 중 침지공정에서 침지액에 4 중량% 농도로 첨가하여 우동면을 제조하였다.The antimicrobial composition according to Example 2 was added to the immersion liquid at a concentration of 4% by weight in the immersion step of the conventional raw noodles manufacturing process to prepare a udon noodles.
(제조예 8)(Manufacture example 8)
상기 실시예 2에 따른 항균제 조성물을 4.5 중량%로 첨가하는 것을 제외하고는 제조예 7과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 7, except that the antimicrobial composition according to Example 2 was added at 4.5 wt%.
(비교제조예 10)(Comparative Production Example 10)
상기 실시예 2에 따른 항균제 조성물을 2 중량%로 첨가하는 것을 제외하고는 제조예 7과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 7, except that the antimicrobial composition according to Example 2 was added in an amount of 2% by weight.
(비교제조예 11)(Comparative Production Example 11)
상기 실시예 2에 따른 항균제 조성물을 3 중량%로 첨가하는 것을 제외하고는 제조예 7과 동일한 방법으로 우동면을 제조하였다. Udon noodles were prepared in the same manner as in Preparation Example 7, except that the antimicrobial composition according to Example 2 was added in an amount of 3% by weight.
(비교제조예 12)(Comparative Production Example 12)
유기산 중 가장 항균효과가 뛰어난 것으로 알려진 초산을, 통상적인 생라면의 통상적인 제조공정 중 침지공정에서 침지액에 2.0 중량% 농도로 첨가하여 우동면을 제조하였다.Acetic acid was prepared by adding acetic acid, which is known to have the highest antimicrobial effect among organic acids, to a dipping solution in a concentration of 2.0% by weight in an immersion step of a conventional manufacturing process of raw raw ramen.
(시험예 3)(Test Example 3)
제조예 5 내지 8 및 비교제조예 7 내지 12의 우동면을 각각 37℃에서 4주간 보존시키면서 미생물 발생 유무를 주단위로 측정하였다. 또한, 면의 pH와 산도를 측정하여 면에서의 신맛 발생 정도를 비교하였다.The udon noodles of Preparation Examples 5 to 8 and Comparative Preparation Examples 7 to 12 were each stored at 37 ° C. for 4 weeks, and the presence of microorganisms was measured weekly. In addition, the pH and acidity of the noodles were measured to compare the degree of acidity in the noodles.
그 결과를 하기 표 2에 나타내었다.The results are shown in Table 2 below.
상기 표 2에 따르면, 생라면을 항균제 조성물에 침지한 경우, 침지농도 2.0, 3.0 중량%에서는 37℃에서 4주간 보존 시 1~3주 만에 모두 오염되었으나, 4.0 중량% 이상 농도에서는 4주 동안 보존에 이상이 없음을 알 수 있었다. 항균제 조성물 대신 초산에 침지시킨 경우에도 보존에는 문제가 없었으나, 우동과 마찬가지로 면의 산도가 높아져 면에서 자극적인 신취가 많이 발생하였으며 맛도 신맛이 많이 발생하여 그대로 취식하기에 곤란하였다.According to Table 2, when the raw ramen was immersed in the antimicrobial composition, the immersion concentration of 2.0, 3.0 wt% was contaminated in 1-3 weeks when stored for 4 weeks at 37 ℃, for more than 4 weeks at a concentration of 4.0% by weight or more It turned out that there is no abnormality in preservation. In the case of immersion in acetic acid instead of the antimicrobial composition, there was no problem in preservation, but the acidity of the noodles was increased as in the case of udon, causing a lot of irritating fresh smell in the noodles and the taste was also difficult to eat as it is sour taste.
(제조예 9)(Manufacture example 9)
실시예 1의 항균제 조성물을 사용하여 통상적인 인스턴트 상온유통 떡을 제조하였다. Using the antimicrobial composition of Example 1, a conventional instant room temperature rice cake was prepared.
우선 쌀 950g, 감자전분 50g, 정제염 10g을 혼합한 다음 증숙하고 이를 가래떡 형태로 사출하여 길이 3-6 cm로 절단하였다. 절단된 떡을 실시예 1의 항균제 조성물이 5 중량% 농도로 첨가된 액에 침지시켰다. 이어서, 30g을 포장하여 통상적인 포장 떡의 제조방법에 따라 살균 후 냉각하였다.First, 950 g of rice, 50 g of potato starch, and 10 g of refined salt were mixed, steamed, and injected into the form of sputum cake, which was cut into 3-6 cm in length. The cut rice cake was immersed in a liquid to which the antimicrobial composition of Example 1 was added at a concentration of 5% by weight. Subsequently, 30 g was packaged and cooled after sterilization according to a conventional method of preparing a rice cake.
(제조예 10)(Manufacture example 10)
실시예 2의 항균제 조성물을 사용하는 것을 제외하고는 제조예 9와 동일한 방법으로 포장 떡을 제조하였다.A packaged rice cake was prepared in the same manner as in Preparation Example 9, except that the antimicrobial composition of Example 2 was used.
(비교제조예 13)(Comparative Production Example 13)
실시예 1의 항균제 조성물을 사용하지 않는 것을 제외하고는 제조예 9와 동일한 방법으로 포장 떡을 제조하였다.A packaged rice cake was prepared in the same manner as in Preparation Example 9, except that the antimicrobial composition of Example 1 was not used.
(시험예 4)(Test Example 4)
제조예 9 및 10과 비교제조예 13에 따라 제조된 포장 떡을, 37℃에서 4주간 각각 보관하면서 미생물 발생유무를 주단위로 측정하였다. 결과를 하기 표 3에 나타내었다. Packaged rice cakes prepared according to Production Examples 9 and 10 and Comparative Production Example 13 were stored at 37 ° C. for 4 weeks, and the presence of microorganisms was measured weekly. The results are shown in Table 3 below.
상기 표 3에 따르면, 상온유통 떡을 본 발명에 따른 항균제 조성물에 침지한 경우, 5 중량% 농도에서 37℃에서 4주간 보존 동안 보존에 이상이 없음을 알 수 있었다. According to Table 3, when the room temperature distribution rice cake is immersed in the antimicrobial composition according to the present invention, it can be seen that there is no abnormality in storage during storage for 4 weeks at 37 ℃ at 5% by weight concentration.
본 발명에 의하면, 유기산, 자몽씨 추출물, 폴리라이신 및 유카 추출물을 특정 비율로 함유함으로써, 영양소 파괴나 식감의 저하가 없고 인체에 무해하면서도 항균력이 우수하여, 일반 생활에서 식품에 범용할 수 있으며 식품의 생산라인에도 사용할 수 있는 식품용 항균제 조성물을 얻을 수 있다. According to the present invention, by containing the organic acid, grapefruit seed extract, polylysine and yucca extract in a specific ratio, there is no nutrient destruction or deterioration of texture, harmless to the human body and excellent antibacterial ability, it can be used for food in general life and food It is possible to obtain a food antimicrobial composition that can be used in the production line.
도 1은 실시예 1 및 2에 의해 제조된 천연 항균제 조성물과 젖산, 폴리라이신, 자몽씨 추출물, 유카추출물을 각각 대장균과 바실러스 서브틸리스(Bacillus subtilis)에 처리한 결과를 나타낸 그래프이다.1 is a graph showing the results of treatment of E. coli and Bacillus subtilis with the natural antimicrobial composition and lactic acid, polylysine, grapefruit seed extract, and yucca extract prepared by Examples 1 and 2, respectively.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101270972B1 (en) * | 2011-02-10 | 2013-06-11 | 상주시 | Antifungal composition containing plant extracts |
| KR20190082517A (en) * | 2018-01-02 | 2019-07-10 | 주식회사 다인소재 | Natural antimicrobial composition with polylysine and application method of the composition |
| GB2578146A (en) * | 2018-10-18 | 2020-04-22 | Citrox Biosciences Ltd | Bioflavonoid compositions and their use for water purification and food preservation |
| US11980185B2 (en) | 2018-10-18 | 2024-05-14 | Citrox Biosciences Limited | Bioflavonoid compositions and their use for water purification and food preservation |
-
2003
- 2003-12-22 KR KR1020030094548A patent/KR20050063182A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101270972B1 (en) * | 2011-02-10 | 2013-06-11 | 상주시 | Antifungal composition containing plant extracts |
| KR20190082517A (en) * | 2018-01-02 | 2019-07-10 | 주식회사 다인소재 | Natural antimicrobial composition with polylysine and application method of the composition |
| GB2578146A (en) * | 2018-10-18 | 2020-04-22 | Citrox Biosciences Ltd | Bioflavonoid compositions and their use for water purification and food preservation |
| US11980185B2 (en) | 2018-10-18 | 2024-05-14 | Citrox Biosciences Limited | Bioflavonoid compositions and their use for water purification and food preservation |
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