KR20070076802A - Antimicrobial compositions and rood packaging sheet using natural extracts - Google Patents

Antimicrobial compositions and rood packaging sheet using natural extracts Download PDF

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KR20070076802A
KR20070076802A KR1020060006137A KR20060006137A KR20070076802A KR 20070076802 A KR20070076802 A KR 20070076802A KR 1020060006137 A KR1020060006137 A KR 1020060006137A KR 20060006137 A KR20060006137 A KR 20060006137A KR 20070076802 A KR20070076802 A KR 20070076802A
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antimicrobial
extract
antimicrobial composition
weight
food
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KR1020060006137A
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Korean (ko)
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안태진
신태석
이승진
한양수
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(주)원텍
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    • E—FIXED CONSTRUCTIONS
    • E01—CONSTRUCTION OF ROADS, RAILWAYS, OR BRIDGES
    • E01F—ADDITIONAL WORK, SUCH AS EQUIPPING ROADS OR THE CONSTRUCTION OF PLATFORMS, HELICOPTER LANDING STAGES, SIGNS, SNOW FENCES, OR THE LIKE
    • E01F9/00—Arrangement of road signs or traffic signals; Arrangements for enforcing caution
    • E01F9/60—Upright bodies, e.g. marker posts or bollards; Supports for road signs
    • E01F9/623—Upright bodies, e.g. marker posts or bollards; Supports for road signs characterised by form or by structural features, e.g. for enabling displacement or deflection
    • E01F9/627—Upright bodies, e.g. marker posts or bollards; Supports for road signs characterised by form or by structural features, e.g. for enabling displacement or deflection self-righting after deflection or displacement

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  • Engineering & Computer Science (AREA)
  • Architecture (AREA)
  • Civil Engineering (AREA)
  • Structural Engineering (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

An antimicrobial composition extracted from natural plants, which is safe and harmless to human, animals and environment is provided to be applied to a sterile food packaging sheet, thereby being effectively applied to keep, store and maintain the freshness of foods. The antimicrobial composition comprises 0.1-10 wt.% of an extract of Juniperus chinensis, 0.05-10 wt.% of Poroligenous liquor, 0.01-10 wt.% of an extract of Cinnamomum cassia, 0.01-1.0 wt.% of an additive such as menthol, nano-silver, aromatic, and pigment, and alcohol as a solvent. The food packaging sheet is prepared by dip-coating or spray-coating the antimicrobial composition on a packaging sheet such as pulp, vinyl paper, non-woven fabric and other packaging resin.

Description

천연추출물을 이용한 항균살균 조성물 및 항균살균성 식품 포장지{Antimicrobial Compositions and Rood Packaging Sheet Using Natural Extracts}Antimicrobial Composition and Rood Packaging Sheet Using Natural Extracts

본 발명은 천연식물 추출물을 이용하여 고유의 향미성을 유지하면서도 항균, 항곰팡이, 항미생물, 살균, 살충 효능이 우수한 항균조성물 및 이 항균조성물을 이용하여 통상의 종이에 코팅 또는 침지시키는 방법에 의해 제조되어지는 항균성 식품포장지에 관한 것으로 식품의 부패방지, 신선도 유지, 보관 및 유통시의 변질 방지를 목적으로 하는 용도에 활용될 수 있는 것이다. The present invention by using a natural plant extract while maintaining its inherent flavor by antimicrobial, anti-fungal, anti-microbial, antiseptic, insecticidal effect excellent antimicrobial composition and a method of coating or immersing on a conventional paper using this antimicrobial composition The present invention relates to an antimicrobial food packaging that is manufactured, and may be used for the purpose of preventing corruption of food, maintaining freshness, preventing alteration during storage and distribution.

종래에는 식품의 부패를 방지하고 신선도를 유지하기 위한 목적으로 식품을 건조보관 하거나, 특수한 포장지 (예를 들면 염화폴리비닐리덴)를 이용한 포장방법, 고온살균법, 저온냉동냉장 보관법, 가스충진법, 및 전자파 조사방법들이 주로 이용되어져 왔다. 특히, 종래에는 소르빈산, 프로피온산, 안식향산, 유기산류 및 페놀화합물과 같은 화학적 합성에 의한 화학보존제를 첨가하거나, 염소화합물, 지방산화합물, 이산화염소, 산 및 알카리 화합물과 같은 살균, 살충소독제를 첨가하거나, BHA, BHT, 아스코르빈산 과 같은 항산화제를 첨가하여 식품의 부패나 산화를 방지하는 방법이 이용되어져 왔다. 그러나 이런 화학적 합성에 의한 항균성 첨가제나 이를 이용한 식품포장재료는 인체 및 환경에 대한 유해성으로 인해 그 사용량이 제한되어져 왔으며, 점차 사용을 기피하고 있다. Conventionally, for the purpose of preventing food corruption and maintaining freshness, dry food is stored or packed using special packaging paper (e.g. polyvinylidene chloride), high temperature sterilization method, low temperature freezer storage method, gas filling method, And electromagnetic wave irradiation methods have been mainly used. In particular, conventionally, chemical preservatives such as sorbic acid, propionic acid, benzoic acid, organic acids and phenolic compounds are added, or bactericidal and insecticides such as chlorine compounds, fatty acid compounds, chlorine dioxide, acids and alkali compounds are added. The addition of antioxidants such as BHA, BHT and ascorbic acid has been used to prevent food spoilage or oxidation. However, the amount of the antimicrobial additives or food packaging materials using the same has been limited due to the harmful effects on the human body and the environment, and is gradually being avoided.

대한민국 특허 공개번호 10-2004-0020777에서는 숯과 은 콜로이드 용액을 이용한 항균성 종이포장지에 관한 방법을 공개하고 있고, 대한민국 특허 공개번호 10-2004-0016948에서는 목초액과 계피향을 주성분으로 하는 과일의 저장안정성 향상에 대하여 기술하고 있으며, 대한민국 특허 공개번호 10-2004-0005366에서는 제올라이트와 같은 무기분체를 이용한 항균물질에 대해서 공개하고 있으며, 대한민국 특허 등록번호 10-0287743에서는 향나무 추출물을 이용한 방향성 항균포대에 관한 내용을 공개하고 있다. 그러나 향나무 추출물만을 이용하는 경우 방향성은 있으나 항균, 항곰팡이 성능이 떨어져 단독으로 사용하는 경우 항균, 항곰팡이, 살균성능의 구현에 한계가 있다. 또한, 항균성 무기물질을 사용하는 경우 식품을 통해 인체로 흡수 되었을때 안전성에 대한 우려가 남아 있고, 종이나 비닐류, 수지류에 함침하는데 있어 적용성에 한계를 나타낸다.Korean Patent Publication No. 10-2004-0020777 discloses a method for antimicrobial paper packaging using charcoal and silver colloidal solutions, and Korean Patent Publication No. 10-2004-0016948 discloses storage stability of fruits mainly composed of wood vinegar and cinnamon flavor. It describes the improvement, and Korean Patent Publication No. 10-2004-0005366 discloses an antibacterial substance using inorganic powder such as zeolite, and Korean Patent Registration No. 10-0287743 discloses an aromatic antibacterial bag using juniper extract. It is open to the public. However, the use of juniper extract only has aroma, but the antibacterial, antifungal performance is limited, when used alone, there is a limit to the implementation of antibacterial, antifungal, antiseptic performance. In addition, the use of antimicrobial inorganic materials, when absorbed into the human body through food remains a concern about safety, and shows a limit to the applicability in impregnating paper, vinyl, resins.

본 발명은 이렇게 단독으로 사용하는 경우 항균, 항곰팡이, 살균, 살균성능이 불량하여 원하는 식품의 보존을 효과적으로 달성할 수 없고, 또한 종이나 비닐류, 수지류에 코팅 또는 침지를 통하여 포장지를 제조하는데 균일한 항균성 도막을 형성하는데 문제가 있는 무기항균제의 단점을 해소하고, 또한 천연추출물의 인체에 대한 안전성을 효율적으로 활용할 수 있는 새로운 항균, 항곰팡이, 살균, 살충성 조성물을 제공하고 이를 이용한 항균성 식품포장지를 제공함에 있다. 이를 위하여 항균 및 항곰팡이 성능이 우수한 목초액과 계피향 추출물, 방향성 및 살균, 살충성이 우수한 향나무 추출물을 혼합하여 이루어지는 항균조성물을 제공하고, 이를 통상의 종이, 비닐, 수지 등의 포장지에 표면 코팅하여 식품보존용 포장지를 제공하고자 한다. In the present invention, when used alone, the antimicrobial, anti-fungal, sterilization, and sterilization performance is poor, and thus, it is impossible to effectively achieve the preservation of the desired food. It provides a new antibacterial, antifungal, antiseptic, and insecticidal composition that can solve the shortcomings of inorganic antimicrobial agents that have problems in forming an antimicrobial coating film and efficiently utilize the safety of natural extracts on the human body. In providing. To this end, it provides an antimicrobial composition comprising a mixture of wood vinegar with excellent antibacterial and antifungal performance, cinnamon flavor extract, fragrance and sterilization, and juniper extract with excellent insecticidal properties. To provide food preservation wrappers.

본 발명에서 방향성, 항균, 항곰팡이성, 살균, 살충성, 항미생물 효과를 발현하는 천연추출물로는 목초액, 계피향 추출물 및 향나무 추출물을 사용한다. 목초액은 목재를 탄화시킬때 발생하는 연기성분을 냉각하여 생성되는 액상물질로 식품으로 사용하기 위해서는 메탄올과 페놀 등의 독성물질을 제거하여야 하며, 강력한 살균, 항균, 살충 기능을 보유한 성분들을 함유하고 있다. 계피향료는 계피나무 수피로부터 생성된 오일형태의 천연 향료 또는 유기합성법에 의하여 생성된 합성향료가 있으며, 이들 계피향료의 주요 성분인 시나믹알데하이드(Cinnamic aldehyde)는 특히 곰팡이류에 대한 강한 독성작용을 보유한 것으로 알려져 있다. 향나무 추출물은 히노키논(C20H18O6)(융점65℃)과 정유성분이 주요성분이며 향미성, 살균, 살충성을 갖는 것으로 알려져 있다. 또한 본 발명에서는 항균, 항곰팡이, 살균, 살충성능을 더 상승시키기 위하여 멘톨, 고추냉이 추출물, 항균성 무기물, 나노 은 등을 혼합하여 사용할 수 있다.In the present invention, natural extracts expressing aromatic, antibacterial, antifungal, bactericidal, insecticidal, and antimicrobial effects include wood vinegar, cinnamon flavor extract and juniper extract. Wood vinegar is a liquid substance produced by cooling the smoke generated when carbonizing wood. To use it as a food, it must remove toxic substances such as methanol and phenol. . Cinnamon flavors include oil-based natural flavors or synthetic flavors produced by organic synthesis. It is known. Juniper extract is known to have hinokinone (C 20 H 18 O 6 ) (melting point 65 ℃) and essential oils and have flavor, bactericidal and insecticidal properties. In the present invention, in order to further increase the antibacterial, antifungal, antiseptic, insecticidal performance, menthol, horseradish extract, antimicrobial minerals, nano silver and the like can be used in combination.

본 발명에서 천연추출물을 제조하는 방법으로 통상의 용매추출법 또는 초임계추출법(supercritical extract)을 사용할 수 있다. 고순도, 고품위의 추출물을 제조하기 위해서는 초임계추출법이 효과적으로 사용될 수 있고, 경제성이 우수한 추출물을 제조하는데는 용매추출법이 효과적으로 사용될 수 있다. 통상적인 용매추출법은 우선 천연원료, 계피나무, 향나무와 같은 원료를 정선, 세척한 후 건조한다. 건조 후 1 ~ 2 mm 정도로 분쇄한 다음 추출용매 (원료양의 약 5 ~ 6 배)를 첨가한다. 추출용매로는 메탄올, 에탄올, 디클로로메탄, 헥산등에서 선택적으로 사용할 수 있다. 다음에 가온하여 감압증류를 통하여 원료로부터 유효성분의 추출을 진행한다. 유효성분의 용매로의 용출이 완료되면 여과기를 이용하여 고상잔류물을 제거한 다음 감압 증류하여 유효성분을 농축시켜 추출을 완성한다. In the present invention, a conventional solvent extraction method or a supercritical extract method may be used as a method of preparing a natural extract. Supercritical extraction can be effectively used to produce high purity, high quality extracts, and solvent extraction can be effectively used to produce extracts that are economically superior. The conventional solvent extraction method first selects, washes and dries raw materials such as natural raw materials, cinnamon and juniper. After drying, grind 1 ~ 2 mm and add the extraction solvent (about 5 ~ 6 times the amount of raw material). The extraction solvent may be optionally used in methanol, ethanol, dichloromethane, hexane and the like. Then, the mixture is warmed and extracted from the raw material by distillation under reduced pressure. After elution of the active ingredient into the solvent is completed, the solid residue is removed using a filter, and then distilled under reduced pressure to concentrate the active ingredient to complete extraction.

본 발명에서 항균 및 살균성 조성물은 다음과 같은 비율로 구성한다. 우선 조성물의 용매로는 주정을 사용하고 향나무 액 추출물은 0.1 ~ 10 중량%, 목초액은 0.05~ 10 중량 %, 계피향료는 0.001 ~ 10 중량 %, 기타 첨가제로 멘톨, 나노은, 방향제, 색소 등은 전체함유량이 0.01 ~ 1.0 중량%이 되게 첨가하여 방향성 항균살균 조성물을 완성한다. Antimicrobial and bactericidal composition in the present invention comprises the following proportions. First, alcohol is used as a solvent of the composition, 0.1-10% by weight of juniper extract, 0.05-10% by weight of wood vinegar, 0.001-10% by weight of cinnamon flavor, and other additives such as menthol, nanosilver, fragrance, pigment, etc. The content is added to 0.01 to 1.0% by weight to complete the aromatic antimicrobial composition.

본 발명에서는 상기의 항균성 조성물을 이용하여 선도유지제용 식품포장지를 제조할 수 있다. 식품포장용 재료로는 통상의 펄프(종이), 비닐(랩)지, 부직포지 및 기타 포장용 수지를 사용할 수 있다. 또한, 상기의 항균성 조성물을 포장지에 담지하는 방법으로는 항균조성물을 상기의 식품포장용 소재에 침지코팅 (dip-coating) 또는 분무코팅(spray coating) 방식으로 도장 처리하여 제조한다. 항균조성물의 코팅시 항균 코팅층의 접착력 및 사용감을 개선하기 위하여 적절한 바이더를 첨가하여 코팅 할 수 있으며, 대표적으로는 수지계 바인더를 사용할 수 있다. In the present invention, using the antimicrobial composition can be prepared food packaging paper for fresh oil. As a food packaging material, conventional pulp (paper), vinyl (wrap) paper, nonwoven paper and other packaging resins can be used. In addition, as a method of supporting the antimicrobial composition on the wrapping paper is produced by coating the antimicrobial composition in the food packaging material by immersion coating (dip-coating) or spray coating (spray coating) method. In order to improve the adhesion and usability of the antimicrobial coating layer when coating the antimicrobial composition, it can be coated by adding an appropriate provider, and typically a resin binder can be used.

이하 본 발명은 다음의 실시예를 통하여 좀 더 상세히 설명할 수 있으나, 본 발명이 다음의 실시예에 한정된 것은 아니다.Hereinafter, the present invention can be described in more detail with reference to the following examples, but the present invention is not limited to the following examples.

실시예 1.Example 1.

건조 및 정선한 향나무 (백단향) 100g을 1cm 이하로 절단, 분쇄하여 시료중량의 10배 되는 에탄올 용매에 첨가 한 후 환류냉각기를 부착한 추출용기에서 80 ℃를 유지하면서 3시간 동안 추출한다. 추출반응이 완료되면 다공성 필터를 통과시켜 잔류 고형물을 걸러내고 추출용액만 분리한다. 분리된 추출용액은 45℃를 유지하는 원심식 진공농축기(Vacuum 500~600㎜Hg, Temp. 100rpm)에서 용매인 에탄올을 제거하여 농축된 향나무 추출액을 제조한다. 100 g of dried and selected juniper (sandalwood) is cut to 1 cm or less and added to ethanol solvent 10 times the sample weight, and extracted for 3 hours while maintaining 80 ° C in an extraction vessel equipped with a reflux condenser. After the extraction reaction is completed, the porous filter is passed through to filter out residual solids and only the extraction solution is separated. The separated extract solution was prepared by removing the ethanol as a solvent in a centrifugal vacuum concentrator (Vacuum 500 ~ 600㎜Hg, Temp. 100rpm) maintained at 45 ℃ to prepare a concentrated juniper extract.

실시예 2. Example 2.

실시예 1과 동일한 천연원료를 사용하고 추출용매로 디클로로메탄(CH2Cl2)을 이용하여 동일한 공정을 통해 농축된 향나무 추출액을 제조한다. Using the same natural raw materials as in Example 1 and using dichloromethane (CH 2 Cl 2 ) as the extraction solvent to prepare a concentrated juniper extract through the same process.

실시예 3.Example 3.

실시예 1에서 얻어진 향나무 추출원액 5 중량%, 목초액 5 중량%, 계피향 추출액 2중량%, 멘톨 0.5중량%를 식품용 주정 100g에 첨가하고 교반기를 이용하여 10분간 교반, 혼합한다. 이 공정을 통하여 항균, 살균, 항곰팡이성 조성물을 합성한다.5% by weight of the juniper extract stock solution obtained in Example 1, 5% by weight wood extract, 2% by weight cinnamon flavor extract and 0.5% by weight menthol are added to 100 g of food spirits, and stirred and mixed for 10 minutes using a stirrer. Through this process, antimicrobial, bactericidal and antifungal compositions are synthesized.

실시예 4.Example 4.

백단향 추출원액 5 중량%, 목초액 5 중량%, 계피향 추출액 2중량%, 멘톨 0.5중량%와 식품용 주정 100g에 첨가하고 교반기를 이용하여 10분간 교반, 혼합한다. 여기에 식물 추출물의 빠른 휘발을 억제하기 위해 소이빈오일 5중량%와 식용계면활성제 레시틴 0.1 중량%를 첨가하고 균일하게 30분간 교반, 혼합하여 항균조성물을 완성한다. 5 wt% of sandalwood extract, 5 wt% of wood vinegar, 2 wt% of cinnamon extract, 0.5 wt% of menthol and 100 g of food spirits are added and stirred and mixed for 10 minutes using a stirrer. To suppress the rapid volatilization of plant extracts, 5% by weight of soybean oil and 0.1% by weight of edible surfactant lecithin are added and stirred and mixed for 30 minutes to complete the antimicrobial composition.

실시예 5. Example 5.

백단향 추출원액 2중량%, 목초액 7 중량%, 계피향 추출액 2중량%, 멘톨 0.5중량%와 식품용 주정 100g에 첨가하고 교반기를 이용하여 10분간 교반, 혼합한다. 여기에 식물 추출물의 빠른 휘발을 억제하기 위해 소이빈오일 5중량%와 식용계면활성제 레시틴 0.1 중량%를 첨가하고 균일하게 30분간 교반, 혼합하여 목초액 추출물이 주성분인 항균조성물을 완성한다. 2 wt% of sandalwood extract, 7 wt% of wood vinegar, 2 wt% of cinnamon extract, 0.5 wt% of menthol and 100 g of food spirits are added and stirred and mixed for 10 minutes using a stirrer. To suppress the rapid volatilization of plant extracts, 5% by weight of soybean oil and 0.1% by weight of edible surfactant lecithin are added and stirred and mixed for 30 minutes to complete an antimicrobial composition consisting of wood vinegar extract.

실시예 6. Example 6.

실시예 4를 통해 얻어진 항균조성물을 30 중량 %, 폴리비닐알콜 수지(분자량 50,000) 2.0 중량%, 에탄올 40 중량 % 및 증류수 28 중량%를 혼합하고, 10분간 교반하여 균일한 항균성 코팅액을 제조한다. 이것을 통상의 펄프지에 분무하여 펄프지 표면에 항균조성물을 코팅하고 100℃에서 1분간 송풍, 건조하여 종이의 표면이 항균층으로 코팅된 식품포장지를 제조한다. 30 weight% of the antimicrobial composition obtained in Example 4, 2.0 weight% of polyvinyl alcohol resin (molecular weight 50,000), 40 weight% of ethanol, and 28 weight% of distilled water were mixed and stirred for 10 minutes to prepare a uniform antimicrobial coating solution. This is sprayed onto a conventional pulp paper to coat the antimicrobial composition on the surface of the pulp paper and blown and dried at 100 ℃ for 1 minute to prepare a food packaging paper coated with an antimicrobial layer of the paper.

실시예 7. Example 7.

실시예 5와 동일한 항균성 코팅액을 이용하고, 이것을 통상의 폴리에틸렌 수지위에 분무하여 수지의 표면에 항균조성물을 코팅하고 100℃에서 1분간 송풍, 건조하여 수지의 표면이 항균층으로 코팅된 식품포장용 폴리에틸렌 수지를 제조한다. The same antimicrobial coating solution as in Example 5 was used, and this was sprayed onto a conventional polyethylene resin to coat an antimicrobial composition on the surface of the resin, and then blown and dried at 100 ° C. for 1 minute to food packaging polyethylene resin coated with an antimicrobial layer. To prepare.

실시예 8. Example 8.

실시예 5와 동일한 항균성 코팅액을 이용하고, 이것을 통상의 부직포에 침지코팅법을 통하여 코팅하고 100℃에서 3분간 송풍, 건조하여 부직포 표면이 항균층으로 코팅된 식품포장용 부직포를 제조한다. The same antimicrobial coating solution as in Example 5 was used, and this was coated on a conventional nonwoven fabric through an immersion coating method, followed by blowing and drying at 100 ° C. for 3 minutes to prepare a food packaging nonwoven fabric coated with an antimicrobial layer.

실시예 9. Example 9.

실시예 3에 의해 제조된 항균조성액의 항균특성을 KSM 0146 기준에 따른 Shake Flask법을 이용하여 측정하였다. 이때 사용한 균주는 대장균 (Esherichia Coli ATCC 25922)를 사용하였으며, 37℃±1℃에서 24시간동안 진탕배양 후 사용하였다. 항균성은 항균조성물 투입전의 세균수를 측정하고, 적용 24시간 후의 균수를 측정하여 세균감소율을 계산하여 평가하였다. 항균성 측정결과 항균조성물 적용시 24시간 이내에 99.9% 이상의 대장균이 사멸함을 확인 할 수 있었다.The antimicrobial properties of the antimicrobial compositions prepared in Example 3 were measured using the Shake Flask method according to KSM 0146 standard. E. coli (Esherichia Coli ATCC 25922) was used as a strain and used after shaking culture for 24 hours at 37 ℃ ± 1 ℃. The antimicrobial properties were evaluated by measuring the number of bacteria before adding the antimicrobial composition and by measuring the number of bacteria 24 hours after application. As a result of the antimicrobial measurement, when the antimicrobial composition was applied, more than 99.9% of E. coli was killed within 24 hours.

항균조성물 없음No antimicrobial composition 항균조성물 (1g)Antimicrobial Composition (1g) 초기균수 (수/mL)Initial bacterial count (water / mL) 2.3 × 1062.3 × 106 2.3 × 1062.3 × 106 24 시간 경과 후 균수 (수/mL)Number of bacteria after 24 hours (water / mL) 8.6 × 1078.6 × 107 ＜10 <10 세균감소율 (%)Bacterial Reduction Rate (%) 세균증식 Bacterial growth 99.999.9

이상에서와 같이 본 발명은 방향성, 항균, 항곰팡이, 살균 및 살충력의 효능을 갖는 목초액, 계피향 추출물 및 향나무 추출물을 적절한 비율로 혼합하여 항균, 항곰팡이, 살균특성이 우수한 천연 항균 조성물을 제조할 수 있었다. 또한, 멘톨, 나노 은과 같은 상승효과를 발현할 수 있는 물질을 선택, 첨가함으로써 원하는 성능과 효과를 달성할 수 있음을 확인 할 수 있었다. 이와 같은 천연식물로부터 추출된 항균조성물은 인체 및 동물이나 환경에 무해한 안전한 항균물질을 제공할 수 있어, 종래의 화학적 합성물 위주의 항균, 항곰팡이, 방부제를 대체할 수 있음을 확인 하였다. 또한, 이런 항균성 천연추출물을 식품에 적용함으로써 청과류, 야채류, 생선류, 육류, 유지방가공품, 빵류에 저장, 보관 및 선도유지용 첨가물로 유용하게 활용될 수 있다. 또한, 본 발명의 항균조성물을 이용하여 살균, 살충성 식품포장지에 적용하여 식품의 보관, 저장 및 신선도 유지에 효과적으로 활용될 수 있다.As described above, the present invention is to prepare a natural antimicrobial composition excellent in antibacterial, antifungal, antiseptic properties by mixing the wood vinegar, cinnamon flavor extract and juniper extract having an aromatic, antibacterial, anti-fungal, bactericidal and insecticidal efficacy in an appropriate ratio Could. In addition, it was confirmed that the desired performance and effect can be achieved by selecting and adding a substance capable of expressing synergistic effects such as menthol and nano silver. The antimicrobial composition extracted from such a natural plant can provide a safe antibacterial material harmless to humans, animals or the environment, it was confirmed that it can replace the conventional antimicrobial, anti-fungal, preservatives based on chemical compounds. In addition, by applying such an antimicrobial natural extract to food, it can be usefully used as additives for storage, storage and freshness maintenance in fruits and vegetables, vegetables, fish, meat, processed milk products, breads. In addition, by using the antimicrobial composition of the present invention can be applied to sterilization, insecticidal food packaging paper can be effectively used for storage, storage and freshness of food.

Claims (10)

천연식물 추출물인 향나무 추출물, 목초액, 및 계피추출물을 함유하는 항균, 항곰팡이, 살균, 살충성 조성물 및 이를 코팅한 식품선도유지용 항균포장지 및 그 제조방법.Antimicrobial, antifungal, bactericidal, insecticidal compositions containing natural plant extracts, juniper extract, wood vinegar, and cinnamon extract, and antimicrobial packaging paper for maintaining food freshness coated with the same, and a method of manufacturing the same. 청구항 1의 천연식물추출물을 용매추출법 또는 초임계 추출법을 이용하여 제조하는 것을 특징으로 하는 방법.The natural plant extract of claim 1, characterized in that the manufacturing method using a solvent extraction method or a supercritical extraction method. 청구항 1의 항균조성물에서 용매는 식품용 또는 공업용 주정을 사용하고 향나무 액 추출물은 0.1 ~ 10 중량%, 목초액은 0.05~ 10 중량 %, 계피향료는 0.001 ~ 10 중량 %, 기타 첨가제로 멘톨, 나노은, 방향제, 색소 등은 전체함유량이 0.01 ~ 1.0 중량%이 되게 첨가하여 이루어지는 것을 특징으로 하는 것.In the antimicrobial composition of claim 1, the solvent is used for food or industrial alcohol, the extract of juniper liquid is 0.1 to 10% by weight, the vinegar solution is 0.05 to 10% by weight, the cinnamon flavor is 0.001 to 10% by weight, and other additives such as menthol, nanosilver, Perfume, dye, etc., characterized in that the addition is made so that the total content is 0.01 to 1.0% by weight. 청구항 1의 항균포장지의 소재로는 펄프(종이), 부직포, 비닐, 비닐랩, 합성수지류 인 것을 특징으로 하는 방법.The material of the antimicrobial packaging of claim 1 is pulp (paper), nonwoven fabric, vinyl, vinyl wrap, synthetic resin. 청구항 4의 합성수지류는 폴리에틸렌, 폴리프로필렌, 폴리에틸렌테레프탈레이트, 폴리비닐알콜, 폴리염화비닐 인 것을 특징으로 하는 방법.The synthetic resin of claim 4 is polyethylene, polypropylene, polyethylene terephthalate, polyvinyl alcohol, polyvinyl chloride method. 청구항 1의 항균조성물의 기재상의 코팅방법으로는 분무코팅 또는 침지코팅을 사용하는 것을 특징으로 하는 방법.Method for coating on the substrate of the antimicrobial composition of claim 1, characterized in that the spray coating or immersion coating is used. 청구항 6의 항균조성물에는 수지계 바인더를 포함하는 것을 특징으로 하는 방법.The method of claim 6, wherein the antimicrobial composition comprises a resin binder. 청구항 7의 수지계 바인더를 폴리비닐알콜, 폴리에틸렌글리콜, 폴리우레탄 인 것을 특징으로 하는 것. The resin binder of claim 7 is polyvinyl alcohol, polyethylene glycol, polyurethane. 청구항 1의 항균조성물 및 항균성 식품포장지는 항균성, 항곰팡이성, 살균성, 살충성, 항미생물성, 소취특성을 이용하는 것을 특징으로 하는 방법.The antimicrobial composition and antimicrobial food packaging of claim 1 is characterized in that it uses antibacterial, antifungal, bactericidal, insecticidal, antimicrobial, deodorant properties. 청구항 1의 항균조성물 및 항균성 식품포장지를 청과류, 야채류, 곡류, 생선류, 어류, 해삼물류, 육류, 과자류, 빵류 등의 식품의 보관안정성, 신선도유지 또는 부패방지, 산패방지를 목적으로 사용하는 것을 특징으로 하는 것.The antimicrobial composition and antimicrobial food packaging of claim 1 are used for the purpose of storage stability of foods such as fruits and vegetables, vegetables, grains, fish, fish, sea cucumbers, meat, confectionary, bread, etc., to maintain freshness or to prevent corruption. To do.
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KR101332803B1 (en) * 2012-02-07 2013-11-27 계명대학교 산학협력단 Method for Preparing Supercritical Fluid Extract of Cinnamomum verum and Its Use
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KR101023018B1 (en) * 2008-11-12 2011-03-24 주식회사 티피지 Controlling formulations against microorganism of food using mixed carrier and methods for the preparation thereof
KR101332803B1 (en) * 2012-02-07 2013-11-27 계명대학교 산학협력단 Method for Preparing Supercritical Fluid Extract of Cinnamomum verum and Its Use
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KR20150142211A (en) 2014-06-11 2015-12-22 주식회사 준원지비아이 Composition for maintaining freshness of fruit vegetables
KR20160065003A (en) * 2014-11-28 2016-06-08 대구대학교 산학협력단 Functional packaging film coated with Metasequoia tree extract for preserving fruit or vegetable and uses thereof
KR20180083156A (en) 2017-01-12 2018-07-20 주식회사 한창제지 Freshness preserve composition comprising natural mineral and packing paper using the same
WO2019132585A1 (en) * 2017-12-28 2019-07-04 임실치즈축산업협동조합 Functional antimicrobial packaging for maintaining freshness of soft cheese
KR20190102860A (en) * 2018-02-27 2019-09-04 농업회사법인한여울바이오밸리주식회사 Harmful fungus inhibitor and method for removing harmful fungus using the same
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KR20210004594A (en) * 2019-07-05 2021-01-13 경상대학교산학협력단 Antimicrobial paper using leaves extraction in Rubus Coreanus Miq(Rubus Occidentalis). and method for manufacturing thereof
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