KR20130109292A - Anti bacterial food preservative composition comprising thymol, nisin, acetic acid - Google Patents
Anti bacterial food preservative composition comprising thymol, nisin, acetic acid Download PDFInfo
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- KR20130109292A KR20130109292A KR1020120030883A KR20120030883A KR20130109292A KR 20130109292 A KR20130109292 A KR 20130109292A KR 1020120030883 A KR1020120030883 A KR 1020120030883A KR 20120030883 A KR20120030883 A KR 20120030883A KR 20130109292 A KR20130109292 A KR 20130109292A
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- South Korea
- Prior art keywords
- food
- nisin
- antimicrobial
- thymol
- acetic acid
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 title claims abstract description 48
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 title claims abstract description 32
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 title claims abstract description 17
- 108010053775 Nisin Proteins 0.000 title claims abstract description 17
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Images
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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/3526—Organic compounds containing nitrogen
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
본 발명은 티몰, 니신 및 아세트산을 포함하는 항균성 보존제에 관한 것이다.
The present invention relates to antimicrobial preservatives comprising thymol, nisin and acetic acid.
세균성 식중독은 세균이 증식한 식품을 섭취함으로써 발생하는 급성위장염을 주요증상으로 하는 건강장애를 말하며, 그 발병형태에 따라 감염형, 독소형, 및 감염독소형으로 분류한다. 감염형 식중독은 장질환 유발 병원성 세균이 오염된 식품을 섭취하여 발생하는 식중독을 말하며 대표적으로는 살모넬라균, 장염 비브리오균, 설사성 대장균, 캠필로박터균, 리스테리아균 등이 이를 유발하는 원인균에 속한다. 독소형 식중독은 원인균이 식품 내에서 증식하면서 생산한 식품내 독소를 섭취하여 발생하는 식중독을 말한다. 원인균으로는 포도상구균과 보툴리누스균 등이 있으며, 원인균이 식품 내에서 사멸하고 없어도 독소가 존재할 때는 식중독을 일으킬 수 있다. 감염독소형 식중독은 원인균에 오염된 식품의 섭취 후, 장관내에서 원인균이 증식하면서 아포를 형성하는 과정 중 독소를 산생하는 식중독을 말하며, 클로스트리디움 퍼프린젠스균 및 증식과정 중 균체외 독소를 산생하는 장관독소원성 대장균 등이 원인균에 해당한다. Bacterial food poisoning refers to a health disorder characterized by acute gastroenteritis, which is caused by ingesting food that has been propagated by bacteria, and is classified as infectious, poisonous, and infectious poisonous depending on the onset of the disease. Infectious food poisoning refers to food poisoning caused by ingesting food contaminated with pathogenic bacteria that cause intestinal diseases. Salmonella, Vibrio parahaemolyticus, diarrheic Escherichia coli, Campylobacterium, and Listeria are among the causative organisms. Poisonous food poisoning refers to food poisoning caused by ingesting toxins in food produced by proliferation of causative bacteria in food. The causative bacteria include Staphylococcus aureus and Botulinum spp., And causative organisms may cause food poisoning if toxins are present even though they do not die in the food. Infectious poisoning refers to food poisoning that produces toxins during the process of forming aposi after proliferation of causative bacteria in the intestinal tract after ingestion of foods contaminated with causative organisms. It is known that food poisoning is caused by Clostridium perfringens bacteria and mycotoxins The colon is the causative organism that produces toxin-producing enteric bacteria.
상기에 나열한 유형 중, 감염독소형 식중독 균에 속하는 바실러스 세레우스( Bacillus cereus) 균은 그람 양성, 토양 상재균으로 자연계에 널리 분포하고 있으며 자연적으로 토양과 밀접한 관계가 있는 식품원재료 및 그 가공조리 식품에 증식하여 식중독을 유발한다. 실제로 곡류 및 채소를 포함한 농작물은 높은 비율로 이 균에 오염되어 있으며, 농작물 외에도 우유 등의 유제품, 육류, 향신료 등 다양한 식품에서 검출이 되고 있다. 2008년 식품의약품안전청에서 발표한 통계에 의하면 식자재의 오염, 식품 간의 교차 오염 등으로 인하여 바실러스 세레우스에 의한 식중독 건수가 점차 증가하고 있는 추세이다. 특히, 바실러스 세레우스는 높은 열저항성을 비롯한 여러 가지 외부 환경에 내성을 갖는 아포를 형성하는 과정 중, 열에 안정한 독소를 산생하여 구토와 설사 등의 증상을 일으키는 것으로 알려져 있으므로 더욱 제어가 필요한 병원성 미생물로 알려져 있다.Of the types listed above, Bacillus cereus (Bacillus belonging to the Poison small food poisoning bacteria cereus ) is a gram-positive, soil-borne bacterium widely distributed in nature, and it naturally causes food poisoning by multiplying food raw materials and processed foods that are closely related to the soil. In fact, crops including cereals and vegetables are contaminated with these bacteria at a high rate. In addition to crops, they are detected in various foods such as dairy products such as milk, meat, and spices. According to the statistics released by the Food and Drug Administration in 2008, the number of food poisoning caused by Bacillus cereus is increasing due to contamination of food materials and cross contamination between foods. In particular, Bacillus cereus is known to produce heat-stable toxins during the process of forming apos, which are resistant to various external environments including high heat resistance, and cause symptoms such as vomiting and diarrhea. Therefore, pathogenic microorganisms It is known.
바실러스 세레우스와 그 아포는 자연에 널리 분포되어, 보통 가공식품의 원료인 곡식과 채소 등에 존재하게 되는데, 평균적으로 5 log10CFU/g 정도 이하의 바실러스 세레우스가 존재하면, 안전한 것으로 보고되고 있으며, 식품의약품안전청에서는 일반적으로 더 이상의 가열처리 없이 섭취하는 식품의 경우, 평균 3 log10CFU/g 이하를 기준으로 공시하고 있다. 또한 식품공전 제2. 5. 식품일반의 기준 및 규격에서는 식중독균인 바실러스 세레우스에 대한 정량기준을 정하고 있는 식품을 제외한 나머지 식품에 대하여 정량기준을 정하고 있는데, ① 특수용도식품의 경우에는 2 log10CFU/g 이하 (단, 멸균제품은 음성이어야 한다.) ② 장류 및 소스류, 복합조미식품, 절임식품, 조림식품의 경우에는 4 log10CFU/g(단, 멸균제품은 음성이어야 한다.) ③ 그 외 가공식품은 3 log10CFU/g(단, 멸균제품은 음성이어야 한다.)이어야 한다. 바실러스 세레우스의 아포로부터 발아한 영양세포는 내열성에 약하여 제거하기 쉽지만, 이들의 아포는 내열성이 매우 강하여 100℃에서도 쉽게 사멸하지 않고 오랜 시간을 견딜 수 있다. 식품위생규격 중 하나인 위해요소 중점관리제도(Hazard Analysis Critical Control Point, HACCP) 자료에서도 바실러스 세레우스 아포를 일반적인 조리방법으로 살균할 수 없다고 밝히고 있다. Bacillus cereus and its apocrine glands are widely distributed in nature and are usually found in cereals and vegetables which are raw materials for processed foods. It is reported that Bacillus cereus in an average of 5 log10 CFU / g or less is safe, In general, the Food and Drug Administration has published an average of 3 log10 CFU / g or less for foods consumed without any further heat treatment. Also, 5. Standards and standards for general food products are based on quantitative criteria for foods other than those for which the quantitative criteria for food poisoning bacteria, Bacillus cereus, are established. (1) For special-purpose foods, 2 log10 CFU / g or less The product should be negative.) ② 4 log10 CFU / g (However, the sterilized product should be negative) in case of soup and sauce, compound seasoned food, pickled food and boiled food. ③ Other processed food should be 3 log10 CFU / g However, the sterilized product should be negative.). Nutritional cells germinated from Bacillus cereus' apopto are resistant to heat and easy to remove, but their apolytes are very resistant to heat and can withstand a long time without being easily killed at 100 ℃. According to the Hazard Analysis Critical Control Point (HACCP) data, one of the food hygiene standards, Bacillus cereus apo can not be sterilized by conventional cooking methods.
특히, 조리식품의 경우 외식업체에서 조리된 후 일정시간 저장된 다음 배식이 되고 있어 조리 후 저장 시 안전성에 문제가 심각하다. 조리식품이 여름처럼 온도 및 습도가 높은 환경에 노출될 경우에는 더욱 문제가 된다. 조리식품의 대표적 예인 볶음밥은 고온에서 열처리하는 음식이지만 실온에 장시간 방치되면 B. cereus의 증식가능성이 매우 높다는 보고가 있다(장혜자, 이지혜. 2009. 볶음밥의 Bacillus cereus 위해 수준 및 위해 관리를 위한 모니터링 기준 설정. Korean J. Food Cookery Sci., 25:45-54).
Especially, in the case of cooked food, it is stored for a certain time after being cooked by a foodservice company, and then it is fed. Cooked foods are more problematic when exposed to high temperature and high humidity environments such as summer. Typical towing fried rice cooked food, but food is heat-treated at a high temperature has been reported when left for a long time at room temperature the growth potential of B. cereus is very high (of janghyeja, yijihye. 2009. Rice Bacillus cereus Establish monitoring standards for risk level and risk management. J. Food Cookery Sci., 25: 45-54).
종래 키토산을 주성분으로 하는 항균제(대한민국 특허 등록공보 제10-0164923호), 식품용 항균제(대한민국 특허 공개공보 제10-1998-063703호)의 방법이 저장성 향상을 위해 고안되었으나, 이들 방법은 실제 조리식품에서의 효용성이 검증되지 않은 기술이거나 항균제 처리 이후에도 가열 조리를 해야 하는 문제가 있으며, 또한, 혼합나물의 제조 방법(대한민국 특허 등록공보 제10-0550447호)이 고안되었으나 이 방법 또한 항균제 처리 후 열처리하는 방법으로 조리 중에 바로 사용하기에는 어려운 문제점이 있기 때문에, 조리시 간편히 사용할 수 있으면서도 항균활성이 뛰어난 보존제 기술 개발의 필요성이 절실히 요구되고 있다.
Although antimicrobial agents based on chitosan (Korean Patent Registration No. 10-0164923) and antimicrobial agents for foods (Korean Patent Laid-Open Publication No. 10-1998-063703) have been devised for improving shelf stability, There is a problem that it is a technique which has not been proved to be useful in food or a heating cooking is required even after treatment with an antimicrobial agent. Also, a method for producing a mixed herb has been devised (Korean Patent Registration No. 10-0550447) There is a problem in that it is difficult to use immediately during cooking. Therefore, there is a desperate need to develop a preservative technology that is easy to use when cooked and has excellent antimicrobial activity.
본 발명자들은 자연유래 항균물질을 포함한 항균성 보존제에 대해 연구하던 중, 농산물에 쉽게 오염될 수 있는 식중독 원인균인 바실러스 세레우스를, 데친 시금치에 오염시킨 후 조미 시 티몰, 유기산, 니신이 함유되어있는 항균성 보존제를 첨가하자, 조리 후 상온에서 24 시간까지 바실러스 세레우스의 증식이 일어나지 않음을 확인하고 본 발명을 완성하였다.
The present inventors have studied antibacterial preservatives including naturally occurring antimicrobials, and have found that when Bacillus cereus, a food poisoning causative organism that can be easily contaminated with agricultural products, is contaminated with defatted spinach and then sterilized with antimicrobial It was confirmed that the growth of Bacillus cereus did not occur at room temperature for 24 hours after the addition of the preservative, and the present invention was completed.
본 발명은 티몰, 니신 및 아세트산을 포함하는 항균성 보존제를 제공한다.
The present invention provides an antimicrobial preservative comprising thymol, nisin and acetic acid.
본 발명의 티몰, 니신 및 아세트산은 자연에서 유래한 항균물질로서 이들 성분의 혼합물은 인체에 해가 없어 안전하고, 식품의 품질이나 향미 등 관능적인 면에 영향을 미치지 않으면서도 항균효과가 매우 우수하므로, 항균성 보존제로서 매우 유용하게 사용할 수 있다.
The thymol, nisin and acetic acid of the present invention are antimicrobial substances derived from nature, and the mixture of these components is safe because there is no harm to the human body, and the antimicrobial effect is excellent without affecting sensory aspects such as food quality and flavor , And can be very useful as an antimicrobial preservative.
도 1은 본 발명을 처리한 시금치나물에 오염된 바실러스 세레우스의 균수 변화를 온도 및 시간에 따라 나타낸 도이다(도 1a: 15℃, 도 1b: 20℃, 도 1c: 25℃, 도 1d: 30℃, 도 1e: 35℃).
도 2는 본 발명을 처리한 시금치나물에 오염된 바실러스 세레우스의 온도 및 시간에 따른 성장모델을 나타낸 도이다(도 2a: 15℃, 도 2b: 20℃, 도 2c: 25℃, 도 2d: 30℃, 도 2e: 35℃).Brief Description of the Drawings Fig. 1 is a graph showing changes in the number of bacteria of Bacillus cereus contaminated with spinach corns treated with the present invention in terms of temperature and time (Fig. 1A: 15 DEG C, Fig. 1B: 20 DEG C, Fig. 1C: 30 ° C, Fig. 1e: 35 ° C).
FIG. 2 is a graph showing a growth model of Bacillus cereus contaminated with spinach corns treated with the present invention according to temperature and time (FIG. 2A: 15 ° C., FIG. 2B: 20 ° C., FIG. 2C: 25 ° C., 30 ° C, Fig. 2e: 35 ° C).
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
본 발명은 티몰(thymol), 니신(nisin) 및 아세트산을 포함하는 항균성 보존제를 제공한다.The present invention provides antimicrobial preservatives comprising thymol, nisin and acetic acid.
본 발명의 보존제에서 유효성분인 티몰(thymol)은 향신료나 허브에서 추출되는 카바크롤(carvacrol), 유게놀(eugenol) 등과 같은 정유(essential oil)성분으로서 항균작용이 증명되어 식품에 적용하고 있다(Hsieh et al., 2001, Food Microbiol., 18, 35-43).Thymol, which is an effective ingredient in the preservative of the present invention, is an essential oil component such as carvacrol and eugenol extracted from spices and herbs, and has been proved to have antibacterial activity and is applied to foods Hsieh et al ., 2001, Food Microbiol ., 18, 35-43).
본 발명의 보존제에서 유효성분인 니신(nisin)은 미생물이 내는 항균물질(박테리오신)로 유해세균에 대한 강한 살균능력이 있는 물질이다. 간장소스에 니신을 첨가하였을 때 생선알에 오염된 병원성 세균의 성장을 저해시키는 효과는 보였다는 보고가 있다(Bagenda et al., 2010).Nisin, an active ingredient in the preservative of the present invention, is an antimicrobial substance (bacteriocin) to be infested by microorganisms and has a strong sterilizing ability against harmful bacteria. The addition of nisin in soy sauce has been shown to inhibit the growth of pathogenic bacteria contaminated with fish eggs (Bagenda et al., 2010).
본 발명의 보존제에서 유효성분인 아세트산(acetic acid)는 과일이나 발효식품을 통해 얻을 수 있는 유기산으로서 E. coli, L. monocytogenes, S. typhimurium 그리고 Yersinia enterocolitica를 억제하는 효과를 보였다는 보고가 있다(Anderson et al., 1987, J. Food Prot., 50, 562-566; Dickson, 1992, J. Food Sci., 57, 297-301; Bell et al., 1997, Food Microbiol., 14, 439-448).Acetic acid, an active ingredient in the preservative of the present invention, is an organic acid which can be obtained through fruits or fermented foods such as E. coli , L. monocytogenes , S. typhimurium and Yersinia and enterocolitica (Anderson et < RTI ID = 0.0 > et al ., 1987, J. Food Prot ., 50, 562-566; Dickson, 1992, J. Food Sci ., 57, 297-301; Bell et al ., 1997, Food Microbiol ., 14, 439-448).
본 발명의 티몰, 니신 및 아세트산을 포함하는 항균성 보존제는 0.003~0.06 %, 바람직하게는 0.03% 의 티몰, 0.005~0.15 %, 바람직하게는 0.05% 의 니신, 0.2~4 %, 바람직하게는 2 % 아세트산을 1:1:1의 중량비율로 혼합하여 제조하고, 이를 식품 총 중량의 1 중량% 로 첨가하여 사용할 수 있다. 본 발명의 항균성 보존제는 상기 항균물질의 농도 범위 내에서 항균효과를 유지하면서도 정유물질의 향미 및 유기산의 신맛이 제품의 관능의 영향을 주지 않는다.
The antimicrobial preservative containing thymol, nisin and acetic acid of the present invention may contain 0.003-0.06%, preferably 0.03% of thymol, 0.005-0.15%, preferably 0.05% of nisin, 0.2-4%, preferably 2% Acetic acid in a weight ratio of 1: 1: 1, and adding it to 1 wt% of the total weight of the food. The antimicrobial preservative of the present invention maintains the antimicrobial effect within the concentration range of the antimicrobial substance, but does not affect the flavor of the refined substance and the sour taste of the organic acid.
본 발명의 티몰, 니신 및 아세트산을 포함하는 항균성 보존제는 바실러스 세레우스에 대한 증식억제효과가 뛰어나다. 따라서, 본 발명의 티몰, 니신 및 아세트산을 포함하는 항균성 보존제는 조리식품을 포함한 다양한 식품에 첨가하여 식품의 보존성을 향상시킬 수 있다.
The antimicrobial preservative containing thymol, nisin and acetic acid of the present invention is excellent in inhibiting the proliferation of Bacillus cereus. Therefore, the antimicrobial preservative containing thymol, nisin and acetic acid of the present invention can be added to various foods including cooked foods to improve the preservability of foods.
또한, 본 발명의 티몰, 니신 및 아세트산을 포함하는 항균성 보존제는 매우 안정한 물질로서 보존제 자체로 사용할 수 있을 뿐 만 아니라, 설탕이나 꿀 등의 감미료, 소금이나 간장 등의 함미료, 식초 등의 산미료 및 핵산이나 글루탐산 성분이 들어있는 지미료 등 다양한 종류의 조미료와 혼합하거나, 조미료의 표면을 본 발명의 보존제로 코팅하는 등의 다양한 형태로 사용될 수 있다. 또한, 필요에 따라 혼합한 후 가열, 냉각, 건조하는 등 당 분야의 적정한 방법을 이용하여 각 용도에 따라 또는 성분에 따라 바람직하게 제조 및 사용할 수 있다.
In addition, the antimicrobial preservative containing thymol, nisin and acetic acid of the present invention is a very stable substance and can be used not only as a preservative itself, but also as a sweetener such as sugar or honey, a mineral such as salt or soy sauce, And may be used in various forms such as mixing with various kinds of seasoning such as a nutrient containing nucleic acid or glutamic acid component, or coating the surface of the seasoning with the preservative of the present invention. Further, it can be suitably prepared and used according to each use or according to the components thereof, using appropriate methods in the art, such as heating, cooling and drying after mixing as required.
본 발명의 티몰, 니신 및 아세트산을 포함하는 항균성 보존제는 상기 보존제 이외에 추가로 항균효과를 갖는 물질을 1종 이상 포함하여 제조 및 사용할 수 있다.
The antimicrobial preservative containing thymol, nisin and acetic acid of the present invention may be prepared and used in addition to the preservative described above, in addition to one or more substances having an antibacterial effect.
이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시한다. 그러나 하기의 실시예는 본 발명을 보다 쉽게 이해하기 위하여 제공되는 것일 뿐, 실시예에 의해 본 발명의 내용이 한정되는 것은 아니다.
Hereinafter, preferred embodiments of the present invention will be described in order to facilitate understanding of the present invention. However, the following examples are provided only for the purpose of easier understanding of the present invention, and the present invention is not limited by the examples.
실시예Example 1: One: 바실러스Bacillus 세레우스Cereus 균주 준비 Strain Preparation
본 발명의 병원성균에 대한 항균효과를 측정하기 위하여, 네 가지 종의 바실러스 세레우스(ATCC 18076, ATCC 13076, 신선 농식품 분리균주-새싹, 깻잎)를 사용하였다. 각각의 균주를 5mL TSB(Tryptone Soy Broth) 배지에서 37℃, 24시간 동안 배양한 후, 배양액을 4℃에서 8,000×g 로 5분간 원심분리하여 균체(cell pellet)만을 수거하였다. 상기 균체들을 0.2% BPW(Buffered Pepton Water) 에 현탁시킨 후, 혼합하여 104-5CFU/mL수준으로 희석하여 실험에 사용하였다.
Four kinds of Bacillus cereus (ATCC 18076, ATCC 13076, isolate of fresh agricultural and agriculture products-sprout, sesame leaf) were used to measure the antimicrobial effect against the pathogenic bacteria of the present invention. Each strain was cultured in 5 mL of TSB (Tryptone Soy Broth) medium at 37 ° C for 24 hours, and then the culture broth was centrifuged at 8,000 × g for 5 minutes at 4 ° C. to collect only the cell pellet. The cells were suspended in 0.2% BPW (Buffered Peptone Water), then mixed and diluted to 10 4-5 CFU / mL.
실시예Example 2: 2: 자연유래Natural origin 항균성 보존제의 제조 Preparation of antimicrobial preservative
본 발명은 정유물질(essentiol oil)인 0.03% 티몰(thymol), 유기산인 2% 아세트산(acetic acid), 박테리오신(bacteriocin) 종류 중 0.05% 니신(nisin)을 1:1:1의 중량비율로 혼합하여 보존제를 제조하였다. 상기 보존제는 조미 시 식품 중량의 1%가 되는 양을 첨가하였다.
The present invention relates to a process for the production of a pharmaceutical composition which comprises mixing 0.03% thymol as an essentiol oil, 2% acetic acid as an organic acid and 0.05% nisin as a bacteriocin in a weight ratio of 1: 1: 1 To prepare a preservative. The preservative was added in an amount of 1% of the weight of the food at the time of seasoning.
실시예Example 3: 조리식품 시료의 준비 3: Preparation of cooking food samples
본 발명의 병원성균에 대한 항균효과를 측정하기 위하여, 조리식품으로 숙채류인 시금치나물을 선정하였다. 시금치나물의 조리방법은 1일 100식 이상을 급식하고 있는 단체급식소에서 조리하는 방법을 이용하였다. 시금치의 뿌리를 제거하고 흐르는 물로 흙을 제거한 후 끓는 물에 2분간 데친 다음, 찬물로 헹구고 물기를 제거하였다. 데친 시금치에 다진 마늘(5%), 다진 파(5%), 소금(1%), 깨소금(2%), 참기름(2%)을 첨가하고 양념이 잘 섞이도록 버무렸다. 시료는 (a)양념을 하지 않은 데친 시금치, (b)양념을 한 시금치, 및 (c)양념을 한 시금치에 시금치 중량의 1%의 항균성 보존제를 넣은 것으로 총 세 종류의 시료를 준비하였다.
In order to measure the antimicrobial effect against the pathogenic bacteria of the present invention, the spinach ornamental plants as the cooked food were selected. Cooking method of spinach herb was cooked at a group foodservice station which feeds more than 100 dishes a day. The roots of the spinach were removed, the soil was removed with running water, and then boiled in boiling water for 2 minutes, rinsed with cold water and drained. Garlic (5%), chopped green onion (5%), salt (1%), sesame seeds (2%) and sesame oil (2%) were added to the battered spinach. The samples were prepared with three kinds of samples, which were (a) uncooked spinach, (b) spiced spinach, and (c) spicy spinach with 1% antimicrobial preservative.
실시예Example 4: 4: 바실러스Bacillus 세레우스Cereus 균의 접종 및 배양 Inoculation and cultivation of bacteria
희석된 혼합배양액을 준비된 세 종류의 시료의 표면에 골고루 뿌려 초기균 농도가 102-3 CFU/g이 되도록 접종하였다. 접종된 시료는 2차 오염 방지를 위해 신속하게 무균적으로 멸균된 페트리 디쉬(petri dish)에 10 g씩 분주한 뒤 15, 20, 25, 30, 35℃에 각각 배양하여 바실러스 세레우스의 증식을 관찰하였다.
The diluted mixed culture was sprayed evenly on the surface of the prepared three kinds of samples to inoculate the initial bacterial concentration of 10 2-3 CFU / g. To prevent secondary contamination, the inoculated samples were rapidly dispensed into sterile sterilized petri dishes (10 g), and then cultured at 15, 20, 25, 30, and 35 ℃, respectively, to proliferate Bacillus cereus Respectively.
실시예Example 5: 항균 효과의 측정 5: Measurement of antibacterial effect
1. 형성된 세균 집락의 계수1. Coefficient of bacterial colonization formed
증식된 바실러스 세레우스 균수의 측정을 위하여, 각각의 온도에서 저장된 시금치 시료 10 g을 멸균백에 담은 뒤 20 mL의 0.1% BPW(buffered peptone water, Difco)를 첨가하였다. 준비된 시료를 균질기로 2분간 균질화한 후 멸균한 9 mL 0.1% BPW(buffered peptone water)를 사용하여 1/10씩 희석하였으며 배지에 분주하여 계수하였다. 바실러스 세레우스의 계수를 위한 선택배지로는 난황배지(Egg Yolk Enrichment 50%, Difco)와 항생제(antimicrobic vial P, Difco)를 첨가한 MYP배지(mannitol egg yolk polymyxin agar, Difco)를 이용하였다. 배지는 37℃에서 24～48시간 배양하여 생성된 세균집락(colony) 중 전형적인 집락의 수를 육안으로 관찰하여 계수하였다.For the measurement of proliferated Bacillus cereus, 10 g of the spinach sample stored at each temperature was placed in a sterile bag and 20 mL of 0.1% BPW (buffered peptone water, Difco) was added. The prepared samples were homogenized with a homogenizer for 2 minutes and then diluted 1/10 with sterile 9 mL 0.1% BPW (buffered peptone water). MYP medium (Mannitol egg yolk polymyxin agar, Difco) supplemented with yolk medium (Egg Yolk Enrichment 50%, Difco) and antibiotic (antimicrobial vial P, Difco) was used as a selective medium for the counting of Bacillus cereus. The culture medium was cultured at 37 ° C for 24 to 48 hours, and the number of typical colonies among bacterial colonies produced was counted by visual observation.
양념 전과 후, 양념 후 항균성 보존제를 첨가한 시금치나물의 온도에 따른 바실러스 세레우스의 증식을 조사한 결과는 도 1에 나타내었다. The results of investigating the growth of Bacillus cereus according to the temperature of the spinach herb prepared with the antimicrobial preservative before and after the seasoning are shown in FIG.
도 1에 나타난 바와 같이, (a)양념을 하지 않은 데친 시금치는 35℃에서 1시간 이후 바실러스 세레우스의 증식이 관찰되었으며, (b)양념을 한 시금치 나물은 3시간 이후 증식이 관찰되었다. 특히, (c)항균성 보존제를 첨가한 시금치나물은 4시간 이후 증식이 관찰되었다. 25℃의 경우 (c)항균성 보존제를 첨가한 시금치나물에서 바실러스 세레우스의 증식은 24시간 동안 일어나지 않는 것으로 관찰되었다.
As shown in FIG. 1, (a) Bacillus cereus was proliferated after 1 hour at 35 ° C in sprouting without spice, and (b) sprouting after 3 hours in spiced spinach was observed. Particularly, (c) Spinach herb prepared with antimicrobial preservative showed proliferation after 4 hours. At 25 캜 (c), proliferation of Bacillus cereus in the spinach seedlings supplemented with the antimicrobial preservative was observed not to occur for 24 hours.
2. 세균 성장곡선 모델링2. Bacterial growth curve modeling
시금치나물의 양념 전과 후, 항균성 보존제를 첨가하였을 때의 온도에 따른 바실러스 세레우스의 증식을 성장 예측모델에 적용한 결과는 도 2 및 표1에 나타내었다.The results of applying the growth of Bacillus cereus to the growth prediction model according to the temperature when the antimicrobial preservative is added before and after the seasoning of the spinach herb are shown in FIG. 2 and Table 1.
세균의 증식과정을 성장 예측모델에 적용하여 모델링할 경우, 육안으로 집락의 수를 계수하는 방법에 비하여, 증식속도 및 양상을 더욱 정확하게 파악할 수 있는 장점이 있다.When the proliferation process of a bacterium is applied to a growth prediction model, the proliferation rate and pattern can be more accurately grasped than the method of counting the number of colonies by the naked eye.
-유도기: 접종된 균이 새로운 환경에 적응하는 시간, 즉, 균이 자라기 시작하는 시점까지의 시간 - Inducer: the time for the inoculated bacteria to adapt to the new environment, ie the time from when the bacteria begin to grow
-R2: 성장예측모델과 실제 성장 결과와의 상관도
-R 2 : Correlation between growth prediction model and actual growth result
도 2 및 표 1에 나타난 바와 같이, 15-25℃에 저장된 (c)항균성 보존제를 넣은 시금치나물은 24시간 동안 바실러스 세레우스의 성장이 관찰되지 않았으며, 30℃에 저장된 (c)항균성 보존제를 넣은 시금치나물의 성장률은 0.4시간으로 (a)데친 시금치나물과 (b)양념한 시금치나물과 비교하여 바실러스 세레우스의 성장이 지연되는 것으로 관찰되었다. 따라서 시금치나물의 조리 시 항균성 보존제를 첨가한 후 상온에 보관 시 24시간 동안 항균효과가 높은 것을 확인하였다.
As shown in Fig. 2 and Table 1, the growth of Bacillus cereus was not observed for 24 hours in the spinach herb containing the antimicrobial preservative (c) stored at 15-25 캜, and the antimicrobial preservative (c) stored at 30 캜 The growth rate of Bacillus cereus was found to be retarded by 0.4 hours compared with (a) spinach and (b) seasoned spinach. Therefore, it was confirmed that antimicrobial preservative was added to cooked spinach, and then it was stored at room temperature for 24 hours.
Claims (4)
Antimicrobial preservatives including thymol, nisin and acetic acid.
상기 보존제는 0.003~0.06 %의 티몰, 0.005~0.15 %의 니신, 0.2~0.4 %의 아세트산을 1:1:1의 중량비율로 혼합하는 것을 특징으로 하는 항균성 보존제.
The method of claim 1,
The preservative is an antimicrobial preservative, characterized in that mixing 0.003 to 0.06% thymol, 0.005 to 0.15% nisin, 0.2 to 0.4% acetic acid in a weight ratio of 1: 1: 1.
상기 보존제는 식품 총 중량의 1% 로 첨가하는 것을 특징으로 하는 항균성 보존제.
The method of claim 1,
Wherein the preservative is added at 1% of the total weight of the food.
상기 항균성 보존제는 바실러스 세레우스(Bacillus cereus)의 성장을 억제시키는 것을 특징으로 하는 항균성 보존제.
The method of claim 1,
Wherein the antimicrobial preservative inhibits the growth of Bacillus cereus .
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| JP2009536822A (en) | 2006-05-12 | 2009-10-22 | ザ・コカ−コーラ・カンパニー | Beverage preservative |
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