KR20130121431A

KR20130121431A - Disinfectant capsule using the extract of natural japanese apricot and citric acid mixture

Info

Publication number: KR20130121431A
Application number: KR1020120044622A
Authority: KR
Inventors: 김현우
Original assignee: 김현우
Priority date: 2012-04-27
Filing date: 2012-04-27
Publication date: 2013-11-06

Abstract

The present invention is completed in a method which confirms that a composition containing plum extracts and garlic extracts has excellent sterilization and antibacterial effect in comparison with the existing natural extracts and preserves EM bacteria capable of providing assistance to a human by making an effort for manufacturing non-toxic disinfectants which are environment-friendly and have high sterilizing power about all kinds of pathogens. Moreover, the high antibacterial effect of plum and citric acid is applied to products such as food, seasonings etc, thereby increasing taste and smell and extending storage life. If the composition is used by being put into a circular capsule, the composition is conveniently used for food or hand washing and sanitizes the food and hand. In conclusion, the purpose of the present invention is to conveniently provide a sterilization and antimicrobial composition containing a plum extract and a citric acid mixture in case of necessity.

Description

Disinfectant Capsule Using The Extract of Natural Japanese Apricot And Citric Acid Mixture}

Fungicide, plum extract, antibacterial effect.

Plum has a bactericidal effect and strong detoxification effect to inhibit the growth of Escherichia coli, Vibrio bacteria and typhoid fever, and is known to have high efficacy when eating bad food or diarrhea. It is known that organic acids contained in plums are responsible for decomposing toxic substances and controlling upset stomach due to spoiled food or green fruit. However, it is not clear what exactly the mechanism of this plum is caused by.

The sour taste of plum juice promotes the secretion of gastric juice and normalizes the digestive system

Currently, we are making great efforts to develop disinfectants using natural materials all over the world, and similar disinfectants on the market are products of Korea Research Institute of Microorganisms, mainly with grape seed extract and citric acid, mainly with malic acid and triple salt. There is a natural product fungicide whose main ingredient is plum, citric acid and chitosan (Korean Patent Registration No. 0528267).

In addition, plum is a substance that has been used in the past for the purpose of preventing and treating food poisoning, infectious diseases and the like. At present, many studies have been conducted for the purpose of food preservation and the like, and especially citric acid, malic acid, and the like are contained, and they show very good sterilizing power. Plum Extract

Is known to be effective against most bacteria.

Other chemical preservatives include propionic acid bacteria, sodium benzoate, sodium nitrite (NaNO2), and sorbic acid, which prevent microbes such as bacteria and fungi from propagating. Propionic acid prevents mold and is used in bread. Sodium benzoate prevents the growth of microorganisms by less than 0.1% when added to orange juice. Add this additive to margarine, jam and canned fruit. Sodium nitrite prevents the growth of microorganisms in meat. Sorbic acid and its salts inhibit the growth of mold and yeast, especially in cheese. Since such synthetic preservatives are rich in lipid affinity, they are likely to accumulate in the body's adipose tissue and cause toxicity in the long term. Some also participate in the formation of carcinogenic substances, destroy cell walls, react with plasma, destroy enzymes,

There are various problems that can weaken immune function by degrading or destroying cellular functions such as protein denaturation. Therefore, it is necessary to develop a natural disinfectant capable of freely disinfecting beverages as well as high sterilizing power and hand washing disinfection, compared to currently available artificial disinfectants. In comparison with the solution of detol known as artificial fungicide, natural fungicide using extract of plum was developed.

The purpose of the present invention is to produce a natural disinfectant that has high bactericidal power and non-toxicity to various pathogens, which does not harm the environment. As a result, the composition containing plum and garlic extracts has a bactericidal and antimicrobial effect as compared to the existing natural extract-containing compositions. The present invention has been completed as a means of preserving EM bacteria that can be shown and help humans. It is a main object of the present invention to conveniently provide a bactericidal and antimicrobial composition comprising plum and citric acid extracts.

The harmful bacteria that come in through the food are mostly killed by the hydrochloric acid in the stomach, but when the above activities are not good, they live and go down to the stomach. The small intestine is slightly alkaline and has little bactericidal effect. What happens is upset stomach, diarrhea, food poisoning. However, when the plum concentrate is eaten, the intestines are temporarily acidified and harmful bacteria do not survive. In addition, the plum concentrate is known to inhibit the development of dysentery, typhoid bacteria, Escherichia coli, and also to inhibit the growth of enteritis Vibrio bacteria, and the use of plum in the epidemic and battle field is also due to this bactericidal effect. In order to determine whether this bactericidal effect is in the plum itself or in the acidic PH effect, the results of the experiments showed that both the 10% plum and 5% vinegar solutions had antibacterial effects, but the vinegar had a bactericidal effect. Figured out. Therefore, if you use vinegar, sour smell of vinegar is severe, so if you apply the plum extract and citric acid to the sashimi capsule in a certain ratio can be used very effectively when needed.

According to the present invention as described above, natural preservatives and citric acid extracted from the plum has a high antibacterial activity, there is no effect of the side effects of the synthetic preservatives at all, there is an effect that the general public can use with confidence. In addition, the high antimicrobial effect of plum and citric acid can be applied to products such as food and seasonings to extend their shelf life as well as to enhance the taste and aroma. In addition, if you use this composition in a round capsule, you can wash it by hand or apply it to food conveniently and sterilize it.

1 is a test result of an embodiment of the present invention

As shown in the results of FIG. 1, in the bacterial culture experiment, the vinegar solution and the plum extract showed excellent antibacterial activity (1-1) in mold and E. coli, but the bactericidal power was not found to be large. However, the detoxification solution (1-2), which is an artificial fungicide, did not show a clear bactericidal effect and had a similar antimicrobial effect (1-3) (1-4) that inhibited the growth of Escherichia coli.

Therefore, the plum extract and citric acid mixed phase according to the present invention already known antibacterial effect

Compared with eggplant plant extracts, it showed superior antibacterial effect against fungi and Escherichia coli, and it could be found that it has more advantage to multiply EM bacteria that have a favorable effect on us (1-5).

1-1: Plum solution fungus test
1-2: Detol applied mold test
1-3: E. coli test with E. coli
1-4: E. coli test with E. coli
1-5: EM bacteria test
1-6: EM bacteria test with vinegar
1-7: E. coli E-Coli test with vinegar
1-8: E. coli test with E. coli applied with vinegar (60%)

Claims

If you use this composition in round capsules to apply the antibacterial effects of plum and citric acid to foods, seasonings, etc. to extend their shelf life as well as to enhance the taste and aroma, you can wash your hands if necessary. Device for sterilization by convenient application to food.