KR20170050872A - Preparation Method of the Composit for use Preservation of Natural Food using Chitosan and Extract of Plant - Google Patents
Preparation Method of the Composit for use Preservation of Natural Food using Chitosan and Extract of Plant Download PDFInfo
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- KR20170050872A KR20170050872A KR1020150152915A KR20150152915A KR20170050872A KR 20170050872 A KR20170050872 A KR 20170050872A KR 1020150152915 A KR1020150152915 A KR 1020150152915A KR 20150152915 A KR20150152915 A KR 20150152915A KR 20170050872 A KR20170050872 A KR 20170050872A
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- A—HUMAN NECESSITIES
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- 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
- A23L3/3562—Sugars; Derivatives thereof
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- 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
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- 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
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Abstract
Description
본 발명은 키토산 및 식물추출물을 유효성분으로 포함하는 천연식품보존용 조성물의 제조방법에 관한 것으로서, 더욱 상세하게는 저분자량 키토산용액에 식물성 정유 및 식물추출물을 유화시켜 마이크로에멀젼을 형성시킨 후, 식물추출물에 분산.안정화시키는 방법으로 인체에 무해, 무독한 천연식품보존용 조성물의 제조방법을 제공하는 것이다.The present invention relates to a method for preparing a natural food preserving composition comprising chitosan and a plant extract as an active ingredient. More particularly, the present invention relates to a method for producing a microemulsion by emulsifying vegetable essential oil and plant extract into a low molecular weight chitosan solution, The present invention provides a method for preparing a composition for preserving natural food which is harmless and non-toxic to the human body.
본 발명은 저분자량 키토산과 식물성 정유 및 식물추출물을 유화시켜 제조되는 천연식품보존용 조성물에 관한 것으로서, 키토산은 현재 알려진 여러가지 천연물계 항균제 중 효능과 안정성이 확인된 천연식품첨가물로서, 분자량별로 물성과 기능성이 다르기 때문에 그 용도가 매우 다양하다.The present invention relates to a composition for preserving natural food prepared by emulsifying low molecular weight chitosan, vegetable essential oil and plant extract. Chitosan is a natural food additive having various efficacy and stability among various natural antimicrobial agents known to date. Because of its different functionality, its applications are very diverse.
또한, 키토산은 생분해성 천연다당류로서 분자량 크기에 따라 농업, 식품, 화장품분야에서 많이 이용되고 있으며, 분자량이 비교적 낮은 저분자량 키토산을 이용한 화장품, 식품보존료, 세정제, 보습제 등이 많이 상용화되고 있다.Chitosan is a biodegradable natural polysaccharide which is widely used in agricultural, food and cosmetic fields depending on its molecular weight. Cosmetics, food preservatives, detergents, moisturizers and the like using low molecular weight chitosan having relatively low molecular weight are widely used.
저분자량 키토산 및 키토산올리고당에 관한 특허기술, 일본특개소 63-120701호에서는 키토산을 아염소산나트륨 및 과산화수소 수용액 중에서 분해하여 분자량이 5천~5만 단위의 다분산성 저분자량 키토산의 제조방법을 공지하고 있으며, 일본특허 특원평 2-214664호에서는 키토사나제(Chitosanaze)를 사용한 효소분해법으로 키토산올리고당의 제조방법을 공지하고 있다.Japanese Patent Laid-Open Publication No. 63-120701 discloses a method for producing a polydisperse, low molecular weight chitosan having a molecular weight of 5,000 to 50,000 units by decomposing chitosan in sodium hypochlorite and aqueous hydrogen peroxide solution And Japanese Patent Application No. 2-214664 discloses a method for producing chitosan oligosaccharide by an enzymatic digestion method using Chitosanaze.
상기 특허기술에서 이용되고 있는 키토산분 해방법으로 제조되는 저분자량 키토산 및 키토산올리고당은 분자량분포가 넓고, 다분산성이기 때문에 항균성이 비교적 약한 것이 단점이다.The low-molecular-weight chitosan and chitosan oligosaccharide prepared by the chitosan dissolution method used in the patented technology have a broad molecular weight distribution and a polydispersity, which is a disadvantage of relatively low antibacterial activity.
한편, 본 발명에서 제공하고 있는 광분해법에 의한 키토산 분해방법에서는 광촉매가 분해속도를 촉진시켜 자외선의 조사시간에 따라 분해율이 증대되고, 자외선의 조사시간을 적당히 조정함으로써 분자량조절이 가능하며, 순도가 100%인 저분자량 키토산을 고효율로 제조되는 특징이 있다.Meanwhile, in the method of decomposing chitosan by the photodissolution method provided by the present invention, the decomposition rate of the photocatalyst is accelerated by the irradiation time of the ultraviolet ray by accelerating the decomposition rate, and the molecular weight can be controlled by appropriately adjusting the irradiation time of ultraviolet ray. 100% low molecular weight chitosan is produced with high efficiency.
식물의 꽃, 잎, 줄기, 껍질, 뿌리, 열매 및 종자 등 선택된 1종이상의 부위로부터 항균활성이 있는 식물성 정유를 포함하는 항균성 식물추출물을 추출하여 얻을 수 있다.Can be obtained by extracting an antimicrobial plant extract containing a plant essential oil having antimicrobial activity from one or more selected sites such as flowers, leaves, stems, husks, roots, fruits and seeds of plants.
항균성이 있는 식물성 정유 중에서는 카놀라(Canola), 로즈제라늄(rose geranium), 타임 (thyme), 타임화이트(Thyme white). 타임레드(Thyme red), 클로브버드(clove bud), 피마자(castor), 님오일(Neem oil) 등이 비교적 항균활성이 큰 것으로 보고되어 있으며, 이에 한정되는 것은 아니다.Canola, rose geranium, thyme, Thyme white are among the antimicrobial vegetable oils. Thyme red, clove bud, castor, nem oil and the like have been reported to have a relatively high antimicrobial activity, but are not limited thereto.
식물추출물 중에서는 자몽종자, 계피, 겨자, 산초, 울금, 살구씨, 포도씨, 동백씨, 아마씨, 솔잎, 은행잎, 감잎, 녹차잎, 대나무잎, 쇠비름, 소리쟁이, 자리공, 산초나무, 주목나무, 측백나무 등이 항균력 및 살균력이 강한 것으로 알려져 있으며, 이에 한정되는 것은 아니다.Among the plant extracts, there are grape seeds, cinnamon, mustard, pine, persimmon, apricot, grape seed, camellia seed, flaxseed, pine leaf, ginkgo leaf, persimmon leaf, green leaf, bamboo leaf, Etc., are known to have strong antibacterial and germicidal properties, but the present invention is not limited thereto.
키토산을 효소분해방법으로 제조한 분자량이 비교적 작은 수용성 키토산올리고당을 이용한 천연항균제, 식품보존용 천연식품첨가물에 관하여는 일본 특개평 8-23891호, 일본 특개평11-28062호에서 식품보존료의 제조방법과 그의 식품보존성에 관하여 공지된 이래 많은 특허기술들이 개발된 바 있다.Natural antimicrobial agents using water-soluble chitosan oligosaccharides prepared by enzymatic decomposition of chitosan with a relatively small molecular weight and natural food additives for food preservation are disclosed in JP-A-8-23891 and JP-A-11-28062 And many of the patented technologies have been developed since it is known about its food preservability.
대한민국특허 10-1428683호에서는 키토산올리고당을 유효성분으로 함유하는 식품보존료에 관하여 공지하고 있으며, 대한민국특허 10-0799270호에서는 산초나무 추출물을 유효성분으로 포함하는 천연항균조성물의 제조방법과 그의 항균활성에 관하여 공지하고 있다.Korean Patent No. 10-1428683 discloses a food preservative containing chitosan oligosaccharide as an active ingredient. Korean Patent No. 10-0799270 discloses a method for producing a natural antimicrobial composition comprising a sancho extract as an active ingredient and its antibacterial activity .
상기 특허기술에서는 키토산올리고당에 식물추출물을 단순 혼합한 식품보존용 조성물로서 항균활성과 식품보존효과의 지속성이 약한 것이 결점이다.In the above-mentioned patent art, a food preserving composition comprising a simple mixture of chitosan oligosaccharide and a plant extract is disadvantageous in that the antimicrobial activity and the persistence of the food preservation effect are weak.
최근에는 대한민국특허 10-1324309호에서 생약추출물을 유효성분으로 하는 항균활성 조성물 및 그 제조방법, 대한민국특허 10-10078699호에서 식품보존성을 갖는 수용성 감초추출물의 제조방법, 대한민국특허 10-0465831호에서 과채류의 저장성을 향상시키는 식물유래의 천연항균제 및 그 제조방법 등을 공지하고 있다.Recently, Korean Patent No. 10-1324309 discloses an antimicrobial active composition comprising an herbal medicine extract as an active ingredient and a method for preparing the same, a method for preparing a water-soluble licorice extract having food preservability in Korean Patent No. 10-178699, A natural antimicrobial agent derived from plants which improves the storage stability of the plant, and a production method thereof.
상기 특허기술에서는 식물추출물을 단독 또는 2종 이상을 단순 혼합시킨 조성물로서, 각종 유해세균, 곰팡이균 및 병원성균의 발생과 증식억제효과가 제한적이고, 식품보존효과 면에서 지속성의 한계점을 해결하지 못하고 있다.In the above patented technology, the plant extract is a simple mixture of two or more kinds of plant extracts, and the occurrence and proliferation inhibiting effects of various harmful bacteria, fungus and pathogenic bacteria are limited, and the limit of persistence in terms of food preservation effect can not be solved have.
키토산의 항균작용을 식품보존용 식품첨가물로 응용하는 경우에 보통 100~1,000ppm 정도를 첨가하면 보존효과를 나타내게 되며, 첨가량이 증가할 수록 보존효과도 증대된다. 그러나 첨가량이 너무 많아지면 키토산의 독특한 쓴맛과 냄새 때문에 식품의 맛과 냄새를 변질시킬 수 있으며, 식품의 맛에 악영향을 주게된다.When the antimicrobial activity of chitosan is applied as a food preservative food additive, about 100 ~ 1,000 ppm is added to the preservative effect. However, if the added amount is too high, the bitter taste and smell of chitosan can deteriorate the taste and odor of the food and adversely affect the taste of the food.
상기 키토산을 이용한 천연식품보존료의 문제점을 해결하기 위해서는 항균력과 동시에 살균력을 상승시키고, 오랜기간 지속시킬 수 있는 특수 제제화기술개발이 요구되고 있다.In order to solve the problems of the natural food preservative using chitosan, it is required to develop a special formulation technology capable of increasing the antibacterial power, the sterilizing power and sustaining for a long time.
상기 천연식품보존료에 관한 종래기술이 안고 있는 여러가지 문제점을 해결하기 위해 항균활성을 향상시킬 뿐만 아니라, 항균활성을 오랜기간 지속시킬 수 있는 새로운 천연식품보존용 조성물의 개발이 시급히 해결해야 할 기술적 과제이다.In order to solve various problems of the conventional art concerning the above-mentioned natural food preservative, development of a new natural food preserving composition capable of not only improving antimicrobial activity but also maintaining antimicrobial activity for a long period of time is a technical problem to be urgently solved .
최근, 학교 급식제도가 확대 실시되면서 부터 단체 식중독 사태가 자주 발생되고 있으며, 식품에 사용되고 있는 합성 식품첨가물들을 과다 섭취할 경우 건강을 해치고 생명을 크게 위협받기도 한다.Recently, the school food service system has been expanding since the food poisoning has occurred frequently, and excessive consumption of synthetic food additives used in foods may harm health and seriously threaten life.
이에따라 합성 식품첨가물에 대한 법적규제 및 사용제한이 엄격해짐에 따라 천연식품첨가물에 대한 관심이 매우 높아지고 있다.As a result, strict regulations on the use of synthetic food additives and restrictions on their use are becoming increasingly concerned about natural food additives.
본 발명에서는 식재료 및 식품의 변질과 부패를 방지하고, 품질을 향상시키기 위하여 항균성 식물추출물을 이용하여 천연항균활성 마이크로에멀젼을 제조하고, 이를 이용한 인체에 무해, 무독한 천연식품보존용 조성물의 제조방법을 제공하고자 한다.In the present invention, a natural antimicrobial active microemulsion is prepared using antimicrobial plant extracts to prevent deterioration and corruption of foodstuffs and foodstuffs, and to improve quality, and a method for producing a harmless and nontoxic natural food preserving composition .
본 발명은 저분자량 키토산용액에 식물성 정유 및 식물추출물을 천연유화제를 사용하여 유화시켜 마이크로에멀젼을 형성시킴으로서 항균활성을 크게 향상시키고, 오랜기간 항균활성을 지속시킬 수 있는 천연식품보존용 조성물의 제조방법을 제공하고자 한다.The present invention relates to a method for producing a natural food preserving composition capable of significantly improving antimicrobial activity and sustaining antimicrobial activity for a long time by emulsifying plant essential oils and plant extracts with a low molecular weight chitosan solution using a natural emulsifier to form a microemulsion .
본 발명에서 제조되는 천연식품보존용 조성물은 저분자량 키토산용액에 식물성 정유 및 항균성 식물추출물을 유화시켜 마이크로에멀젼을 형성시켜서 식물추출물에 분산.안정화 시킴으로써 항균활성이 크게 향상되고, 장기간 지속시키는 효과가 있다.The composition for preserving natural food prepared according to the present invention emulsifies vegetable essential oil and antimicrobial plant extract into a low molecular weight chitosan solution to form a microemulsion and disperses and stabilizes the extract in the plant extract to greatly improve the antimicrobial activity, .
본 발명에서 제조되는 천연식품보존용 조성물은 식재료 및 식품의 부패 및 식중독방지, 식품의 선도유지, 식품보존기간을 연장시키는데 이용할 수 있다.The composition for preserving natural food prepared according to the present invention can be used for preventing the corruption and food poisoning of foodstuffs and foodstuffs, leading to the maintenance of foodstuffs, and prolonging the shelf life of foodstuffs.
또한, 각종 채소, 과일, 등으로 조리되는 각종 음료류, 발효주류, 제과류, 생선 및 육가공품류, 수산식품의 변질을 방지하고, 생선건조, 양어 및 가축사료 등에 광범위하게 이용할 수 있는 특징이 있다.In addition, there is a feature that it is possible to prevent deterioration of various beverages, fermented liquors, confectioneries, fish and meat products, and marine foods cooked with various vegetables, fruits, and the like, and to widely use such as fish drying, fish and livestock feeds.
도 1은 본 발명에 따른 천연식품보존용 조성물의 항균효과 및 항곰팡이효과를 나타낸 것이다.
도 2는 본 발명에 따른 천연식품보존용 조성물의 제조공정도이다.1 shows the antimicrobial effect and antifungal effect of the composition for preserving natural food according to the present invention.
Fig. 2 is a flow chart of a process for producing a composition for preserving natural food according to the present invention.
종래 산분해 및 효소분해법에 의해 제조되는 저분자량 키토산 및 키토산올리고당은 분자량조절이 어렵고, 다분산성이며 분자량별로 분리하기가 어려운 문제가 있다.The low molecular weight chitosan and the chitosan oligosaccharide produced by the conventional acid decomposition and enzymatic decomposition method are difficult to control the molecular weight, are multi-dispersible and difficult to be separated by molecular weight.
상기 키토산 분해방법에서 나타나는 문제점을 해결하기 위해 광분해법을 이용하여 저분자량 키토산을 제조할 수 있으며, 그 제조방법을 요약하면 다음과 같다.In order to solve the problems in the chitosan decomposition method, a low molecular weight chitosan can be prepared by a photolysis method, and the production method thereof is summarized as follows.
저분자량 키토산을 0.5~1중량% 유기산용액에 용해시킨 0.5~5중량% 키토산용액에 이산화티타늄(TIO2)을 광촉매로 사용하여 자외선 조사에 의한 광분해법으로 분자량이 균일한 분산성 저분자량 키토산을 제조할 수 있다.Production of low molecular weight chitosan with uniform molecular weight by photodissociation by ultraviolet irradiation using titanium dioxide (TIO2) as a photocatalyst in a 0.5 to 5 wt% chitosan solution in which 0.5 to 1 wt% of low molecular weight chitosan is dissolved in an organic acid solution can do.
광분해법에 의한 저분자량 키토산의 제조공정에서는 광촉매가 분해속도를 촉진시켜 자외선의 조사시간에 따라 분해율이 증가됨에 따라 분자량이 단계적으로 저하된다.In the production process of low molecular weight chitosan by the photolysis method, the decomposition rate of the photocatalyst is accelerated by the irradiation time of the ultraviolet ray, and thus the molecular weight is gradually lowered.
본 발명에서는 고분자량의 키토산을 유기산용액에 녹인 1~5중량% 키토산용액을 광분해법으로 분해하여 분자량이 10,000~100,000범위의 저분자량의 키토산을 제조하는 방법을 제공한다.The present invention provides a method for producing a low molecular weight chitosan having a molecular weight ranging from 10,000 to 100,000 by decomposing a 1 to 5 wt% chitosan solution containing a high molecular weight chitosan in an organic acid solution by a photolysis method.
또한, 상기에서 제조한 저분자량 키토산을 유기산에 녹인 용액에 식물성 정유 및 식물추출물을 유화장치를 사용하여 균일하게 유화시키고, 묽은 알긴산용액을 첨가하여 에멀젼을 안정화시키는 방법으로 마이크로에멀젼 제조방법을 제공하고 있다.The present invention also provides a method for preparing a microemulsion by uniformly emulsifying vegetable essential oils and plant extracts in a solution obtained by dissolving the low molecular weight chitosan prepared as described above in an organic acid using an emulsifying apparatus and stabilizing the emulsion by adding a dilute alginic acid solution have.
키토산을 이용한 식품보존료에 대한 종래기술, 더욱 상세하게는 키토산 단독으로 식품에 첨가할 경우에 키토산 고유의 쓴맛으로 인해 맛과 냄새를 변질시키는 문제점이 있다.There is a problem of deterioration of taste and smell due to the conventional technology for food preservative using chitosan, and more particularly, the bitter taste inherent to chitosan when added to food alone.
본 발명은 저분자량 키토산과 식물성 정유 및 식물추출물을 이용하여 제조되는 천연식품보존용 조성물의 항균력과 살균력을 상승시키고, 오래동안 지속시키기 위한 기술적 과제를 해결하는데 목적이 있다.It is an object of the present invention to solve the technical problem of increasing the antibacterial and disinfecting power of the natural food preserving composition prepared using the low molecular weight chitosan, the vegetable essential oil and the plant extract and keeping it for a long time.
본 발명에서는 채종유, 박하유, 레몬유, 피마자유, 동백유 등의 식물성 정유 중에서 1종이상, 계피, 겨자, 산초, 울금 등의 항균성 식물추출물 1종이상을 선택하여 일정비율로 혼합하고, 친환경 유화제를 사용하여 유화시켜 1차 마이크로에멀젼(W/O)을 제조한다.In the present invention, one or more kinds of antimicrobial plant extracts such as cinnamon, mustard, sancho, and coriander are selected from plant essential oils such as rapeseed oil, peppermint oil, lemon oil, castor oil and camellia oil and mixed at a certain ratio. And the mixture is emulsified to prepare a primary microemulsion (W / O).
상기 1차 마이크로에멀젼(W/O)에 저분자량 키토산용액을 가하고, 다중 유화방법으로 유화시켜 2차 마이크로에멀젼(W/O/W)을 제조한다A secondary microemulsion (W / O / W) is prepared by adding a low molecular weight chitosan solution to the primary microemulsion (W / O) and emulsifying it by a multiple emulsification method
상기 마이크로에멀젼(W/O/W)에 인산나트륨 완충용액을 사용하여 pH 3.5~5.0로 조정하고, 미량의 묽은 알긴산나트륨 수용액을 첨가하여 에멀젼을 안정화시킨다.The pH of the microemulsion (W / O / W) is adjusted to 3.5 to 5.0 with a sodium phosphate buffer solution, and a small amount of an aqueous solution of sodium alginate is added to stabilize the emulsion.
상기 저분자량 키토산용액을 조제하는 데는 초산, 구연산, 젓산, 주석산, 아스코빈산, 소르빈산 등의 유기산을 사용할 수 있으며, 일반적으로 식용 초산 및 구연산을 사용하는 것이 바람직하다.To prepare the low molecular weight chitosan solution, organic acids such as acetic acid, citric acid, lactic acid, tartaric acid, ascorbic acid, and sorbic acid may be used. In general, edible acetic acid and citric acid are preferably used.
친환경 유화제로는 펠라고닉산, 폴리에틸렌 솔비탄 지방산에스테르, 폴리옥시에틸렌올레일아민, 에톡시레이티드캐스틸오일, 올레일알코올, 솔비탄모노올레이트 등을 사용할 수 있으며, 일반적으로 올레일알코올, 솔비탄모노올레이트를 선택하여 식물성 정유 및 식물추출물의 혼합용액 100중량부에 대해서 5~15중량부로 사용하는 것이 바람직하다.Examples of the environmentally friendly emulsifier include pelaronic acid, polyethylene sorbitan fatty acid ester, polyoxyethylene oleylamine, ethoxylated castor oil, oleyl alcohol, sorbitan monooleate, and the like, and oleyl alcohol, It is preferable to use sorbitan monooleate in an amount of 5 to 15 parts by weight based on 100 parts by weight of the mixed solution of plant essential oils and plant extracts.
식품 조리용으로 이용할 천연식품보존용 조성물을 제조함에 있어서는 상기 2차 마이크로에멀젼(W/O/W)을 현미, 마늘, 양파, 생강 발효식초 또는 매실, 포도, 살구, 사과, 복숭아, 자두, 앵두, 오미자, 오디 등의 과실 발효식초에 분산.안정화시키는 것이 바람직하다.When preparing the composition for preserving natural food for use as a food preparation, the above-mentioned secondary microemulsion (W / O / W) is mixed with brown rice, garlic, onion, ginger fermented vinegar or plum, grape, apricot, apple, peach, plum, , Omija, orchid, etc., are preferably dispersed and stabilized in fermented vinegar.
식재료의 선도유지용으로는 상기 2차 마이크로에멀젼(W/O/W)을 솔잎, 은행잎, 감잎, 녹차잎, 쇠비름, 소리쟁이, 산초나무 등의 식물추출물에 분산.안정화시키는 것이 바람직하다.It is preferable that the secondary microemulsion (W / O / W) is dispersed and stabilized in plant extracts such as pine needle, ginkgo leaf, persimmon leaf, green tea leaf,
식물추출물은 제조공정은 일반적인 식물추출방법을 이용할 수 있으며, 예를들면 압착법, 침출법, 흡착법 및 용제추출법을 이용할 수 있다. 추출용매가 물인 경우에는 열수추출법, 추출용매가 유기산인 경우에는 침출법, 그리고 추출용매가 휘발성 용매인 경우에는 용제추출법을 이용할 수 있다.Plant extracts can be produced by a general plant extraction method, for example, a compression method, a leaching method, an adsorption method, and a solvent extraction method. When the extraction solvent is water, it may be subjected to hot water extraction, leaching if the extraction solvent is an organic acid, and solvent extraction when the extraction solvent is a volatile solvent.
계피, 겨자, 산초, 울금 등은 건조하여 분말상태로 분쇄하고, 물, 메탄올, 에탄올, 이소프로필알코올, 아세톤, 발효식초 등과 같은 수용성 유기용매를 사용하여 추출할 수 있으며, 식품용으로 사용할 경우에는 상기 유기용매 대신에 주정을 사용하는 것이 바람직하다.Cinnamon, mustard, sancho, gilt and the like can be dried and pulverized in powder form and extracted with a water-soluble organic solvent such as water, methanol, ethanol, isopropyl alcohol, acetone, fermented vinegar, etc., It is preferable to use a solvent instead of the organic solvent.
계피, 겨자, 산초, 울금, 솔잎, 은행잎, 감잎, 녹차잎 등은 건조한 시료 20g을 분쇄하여 주정 100 내지 200ml를 사용하여 50~70℃에서 6~72시간 환류추출방법으로 추출할 수 있으며, 조추출물을 여과한 다음, 여과액을 회전감압증발기(Rotary evaporator)를 이용하여 용매를 회수하고, 농축액을 얻을 수 있다.20 g of a dry sample can be pulverized and extracted with a reflux extraction method at 50 to 70 ° C for 6 to 72 hours using 100 to 200 ml of a syrup, After the extract is filtered, the solvent is recovered by using a rotary evaporator to obtain a concentrate.
산초나무, 주목나무, 측백나무, 소태나무 등의 잎과 줄기를 잘게 절단한 시료 100g을 주정과 식용초산 혼합용액(1 : 1v/v) 0.5 내지 2L에 3개월이상 침적시켜서 침출법으로 추출하는 것이 바람직하다.(100 g) of leaves and stalks cut from leaves and stalks of P. vannamei, P. vannamei, P. vannamei, and P. vannamei were immersed in 0.5 to 2 L of a mixed solution of alcohol and acetic acid (1: 1 v / v) for 3 months or more and extracted by leaching .
상기 추출용매로 사용한 주정 대신에 에탄올, 식용초산, 식용 구연산을 사용할 수 있으며, 추출조건은 용매, 온도 및 시간을 용도에 따라 다양하게 적용할 수 있으며 상기에서 명시한 범위로 한정되는 것은 아니다.Ethanol, edible acetic acid, and edible citric acid may be used in place of the alcohol used as the extraction solvent. Extraction conditions may be variously applied depending on the solvent, temperature, and time, and are not limited to the ranges specified above.
본 발명에서 제공하는 항균활성 마이크로에멀젼을 이용한 천연식품보존료는 곡물, 야채, 과일 등으로 조리되는 각종 식품, 음료류, 발효주류, 제과류, 육가공품류, 수산식품류의 변질을 방지하는 특징을 가지고 있다.The preservative for natural food using the antimicrobial active microemulsion provided in the present invention is characterized by preventing the deterioration of various foods, beverages, fermented liquors, confectioneries, meat processing products, and marine foods cooked with grains, vegetables, fruits and the like.
상기와 같은 방법으로 제조한 천연식품보존료는 저분자량 키토산용액에 식물성 정유 및 항균성 식물추출물을 유화시켜 마이크로에멀젼을 형성시켜서 식물추출물에 분산.안정화시킴으로써 항균력을 크게 향상시킬 수 있다.The preservative of natural food prepared by the above method can greatly enhance the antibacterial activity by dispersing and stabilizing the plant extract and the plant extract by emulsifying the plant essential oil and the antibacterial plant extract into the low molecular weight chitosan solution.
식물추출물 100중량부에 대해서 마이크로에멀젼 1 내지 30중량부를 분산시킬 수 있으며, 대상 식재료 및 식품에 따라 혼합비율을 적합하게 조절하는 것이 바람직하다.1 to 30 parts by weight of microemulsion may be dispersed with respect to 100 parts by weight of the plant extract, and it is preferable to appropriately control the mixing ratio according to the food ingredients and foods to be used.
본 발명의 천연식품보존용 조성물은 키토산의 독특한 쓴맛과 냄새를 제거하고, 항균활성이 오랜기간 지속시키기 때문에 각종 식재료 및 식품의 보존, 가공분야에 효과적으로 이용할 수 있는 것이 특징이다.The composition for preserving natural food of the present invention is characterized by being able to effectively utilize chitosan in the preservation and processing fields of various food materials and foods because it has a unique bitter taste and smell and eliminates the antimicrobial activity for a long time.
본 발명의 천연식품보존용 조성물의 사용량은 식품의 종류, 성상에 따라 식품의 건조물에 대하여 0.01~10중량% 범위에서 선택하여 사용할 수 있으며, 식품 첨가용으로는 일반적으로 0.05~1중량% 범위가 적당하다.The amount of the composition for preserving natural food of the present invention may be selected from the range of 0.01 to 10% by weight based on the type of the food and the characteristics of the food. In general, the amount of the composition is 0.05 to 1% by weight It is suitable.
본 발명의 천연식품보존용 조성물의 사용방법은 음료류, 발효주류 등의 액상 조리식품에는 식품보존제 원액을 첨가하고 흔들어 주고, 고체상 조리식품에는 희석용액을 골고루 분사해 준다.In the method of using the composition for preserving natural food of the present invention, a stock solution of food preservative is added to liquid food such as beverage, fermented liquor, etc. and shaken, and the diluted solution is uniformly sprayed to the solid food.
두부, 생선, 육류등과 같은 고체상 식재료, 야채류, 과일류는 희석용액에 침적한 후, 흐르는 물에 씻어 조리하고, 제과류는 밀가루를 천연식품보존용 조성물을 첨가한 물로 반죽하여 굽는다.Solid food ingredients such as tofu, fish, and meat, vegetables, and fruits are dipped in a dilute solution, washed and rinsed in running water, and baked with baking water containing natural preservative composition.
육가공 및 수산물가공장에서 고기류 및 생선류를 건조하기 전에 고기류 및 생선류를 희석용액에 담근 후, 꺼내서 수시로 희석용액을 분사해 주면서 건조하면 세균과 곰팡이 증식을 억제하여 변색, 변질 및 부패를 방지하는 효과가 있다. 이하, 실시예를 들어 본 발명을 더욱 상세히 설명하면 다음과 같다.Meat processing and aquatic products It is effective to prevent discoloration, deterioration and corruption by suppressing the growth of bacteria and fungi by spraying diluted solution and taking it out after putting meat and fish into a diluted solution before drying meat and fish in factory . Hereinafter, the present invention will be described in more detail with reference to examples.
광분해법에 의한 저분자량 키토산의 제조Preparation of low molecular weight chitosan by photolysis
키토산 1Kg을 0.5%식용 초산용액 20L에 용해시킨 5%키토산용액에 이산화티타늄(TiO2) 1g을 첨가하고, 교반해주면서 파장 340nm의 자외선을 72시간동안 조사하여 광분해법으로 저분자량 키토산(평균분자량: 10,000, 탈아세틸화도: 90~95%) 을 제조하였다.1 g of titanium dioxide (TiO2) was added to a 5% chitosan solution prepared by dissolving 1 kg of chitosan in 20 liters of a 0.5% acetic acid solution of 0.5%, irradiated with ultraviolet light having a wavelength of 340 nm for 72 hours while stirring, 10,000, deacetylation degree: 90 ~ 95%).
식물추출물의 제조(1)Preparation of plant extracts (1)
건조한 계피 50g을 분쇄하여 70%에탄올 500ml에 넣고, 환류추출장치를 사용하여 40~65℃에서 12시간동안 교반해주면서 가열추출한 후 여과하고, 여과액을 회전감압증발기(Rotary evaporator)를 이용하여 전체용량의 1/2~1/3정도로 농축하였으며, 농축액을 냉동보관하였다.50 g of dried cinnamon was pulverized and placed in 500 ml of 70% ethanol. The mixture was heated and extracted with stirring at 40 to 65 ° C for 12 hours using a reflux condenser, and then filtered. The filtrate was filtered using a rotary evaporator And the concentrate was frozen and stored.
상기 계피 대신에 울금 50g을 시료로 사용하는 것을 제외하고, 실시예 1과 동일한 방법으로 울금추출물을 제조하였다.In the same manner as in Example 1, except that cinnamon was replaced with 50 g of corn glue, a ganoderma extract was prepared.
식물추출물의 제조(2)Production of plant extracts (2)
건조한 솔잎을 물로 깨끗이 씻고, 그늘에서 말린 시료 500g을 10%식용 초산용액(1 : 1v/v) 5L에 넣고, 실온에서 가끔 저어주면서 1개월 이상 침적시켜서 추출한 후, 여과하여 솔잎추출물을 제조하였다.The dried pine needle was washed thoroughly with water, and 500 g of the dried sample was placed in 5 L of 10% acetic acid solution (1: 1 v / v) at room temperature and immersed for at least one month while being occasionally stirred at room temperature, followed by filtration to prepare pine leaf extract.
천연식품보존용 조성물의 제조Preparation of composition for preserving natural food
1단계: 물 100g에 채종유 10중량부, 계피추출물 5중량부 및 울금추출물 5중량부를 가하고, 폴리에틸렌 솔비탄 지방산에스테르 5중량부를 첨가한 다음, 유화장치를 사용하여 교반속도 5,000rpm로 유화시켜 1차 마이크로에멀젼(W/O)을 제조하였다.Step 1: 10 parts by weight of the seed oil, 5 parts by weight of the cinnamon extract and 5 parts by weight of the uroglycolipid extract were added to 100 g of water, and 5 parts by weight of the polyethylene sorbitan fatty acid ester was added. Then, the emulsion was emulsified at a stirring speed of 5,000 rpm Microemulsion (W / O) was prepared.
2단계: 상기 1차 마이크로에멀젼(W/O) 50중량부에 2.5%저분자량 키토산 용액(평균분자량: 10,000, 탈아세틸화도: 90-95%) 50중량부를 가하고, 솔비탄모노올레이트 5중량부를 첨가한 다음, 유화장치를 사용하여 교반속도 5,000rpm으로 유화시켜서 마이크로에멀젼(W/O/W)을 제조하였다.Step 2: 50 parts by weight of a 2.5% low molecular weight chitosan solution (average molecular weight: 10,000, deacetylation degree: 90-95%) was added to 50 parts by weight of the primary microemulsion (W / O), 5 parts by weight of sorbitan monooleate (W / O / W) was prepared by emulsifying the mixture at a stirring speed of 5,000 rpm using an emulsification apparatus.
상기 마이크로에멀젼(W/O/W)에 인산나트륨 완충용액을 사용하여 pH 4.5로 조정한 후, 미량의 묽은 알긴산나트륨 수용액을 첨가하여 에멀젼을 안정화시켰다.The microemulsion (W / O / W) was adjusted to pH 4.5 with a sodium phosphate buffer solution, and then a small amount of dilute sodium alginate aqueous solution was added to stabilize the emulsion.
3단계: 식품 조리용은 상기 마이크로에멀젼 10중량부를 매실식초 90중량부에 분산.안정화시켰다.Step 3: For food preparation, 10 parts by weight of the microemulsion was dispersed and stabilized in 90 parts by weight of mulch vinegar.
4단계: 식재료의 선도유지, 양어 및 가축사료의 내성균주 억제용, 생선건조장, 양어장 등 사업장에서 각종 세균 및 곰팡이 발생과 증식억제용은 상기 마이크로에멀젼 10중량부를 솔잎추출물 90중량부에 분산.안정화시켰다.Step 4: 10 parts by weight of the microemulsion was dispersed and dispersed in 90 parts by weight of the pine needle extract in order to inhibit the growth of various bacteria and fungi and proliferation in business premises such as maintenance of food ingredients, prevention of resistant bacteria in fishes and livestock feed, .
실험예 1: 키토산의 분자량측정Experimental Example 1: Measurement of molecular weight of chitosan
키토산의 분자량은 TSK겔 컬럼이 장착된 검출기(Viscotek corp., U.S.A)를 사용하여 겔크로마토그래프법에 의해 측정하였다. 분석시료 100마이크로리터를 주입하고, 0.8mm/min.의 유속으로 용출하였으며, 분해시간 변화에 따라 키토산의 분자량을 측정한 결과는 [도 2]에 나타내었다.The molecular weight of the chitosan was determined by gel chromatography using a detector equipped with a TSK gel column (Viscotek Corp., U.S.A.). The analytical sample was injected with 100 microliters and eluted at a flow rate of 0.8 mm / min. The molecular weight of the chitosan was measured according to the decomposition time and the results are shown in FIG.
상기 분석시료는 0.3M초산용액에 용해시켜 0.3%용액을 조제하였다. 시료용액은 인산나트륨 완충용액을 사용하여 pH 4.5로 조정하고 0.45마이크로필터로 여과하였으며, pH 4.5로 조정한 초산용액을 대조구로 하였다.The analytical sample was dissolved in 0.3 M acetic acid solution to prepare a 0.3% solution. The sample solution was adjusted to pH 4.5 with sodium phosphate buffer solution, filtered through 0.45 microfilter, and the acetic acid solution adjusted to pH 4.5 was used as a control.
[도 1]에서와 같이, 자외선 조사시간 12시간 까지는 키토산의 분자량이 급격히 저하되었으며, 그 이후에는 분자량감소율이 완만하였으며, 자외선을 72시간 조사하였을 경우에는 분자량이 1만단위 이하로 저하되었다As shown in FIG. 1, the molecular weight of chitosan rapidly decreased until 12 hours of ultraviolet irradiation, and after that, the molecular weight reduction rate was gentle. When irradiated with ultraviolet rays for 72 hours, the molecular weight decreased to 10,000 units or less
상기 광분해법으로 제조되는 저분자량 키토산은 순도와 수율이 100%이고, 분자량이 균일하며, 자외선 조사시간에 따라 분자량을 마음대로 조절할 수 있는 특징이 있다.The low molecular weight chitosan produced by the above-described photolysis method has a purity and a yield of 100%, a uniform molecular weight, and a molecular weight can be freely controlled according to ultraviolet irradiation time.
실험예 2: 항균성시험Experimental Example 2: Antibacterial Test
실시예 4에서와 같은 방법으로 제조한 천연식품보존용 조성물 시료를 LB액체배지 (trypton 1%, yeast extract 0.5%, NaCL1%)에 0.025%, 0.05%씩 첨가하고, 피검주 Escherichia. coli (ATCC 25922), Staphylococcus. aureus (ATCC 5923) 등의 세균, Bacillus Substilis (KCTC 1021), Pseudomonas (ATCC 15442) aeruginosa 등의 식물성병원균과 Penicillium citrinium(ATCC 10121) Chaetomium globosum (ATCC 6205) 등의 식물성 곰팡이균액(피검균수: 104~105CFU/ml)을 pH 3.6 또는 pH 6으로 조정하여 균주를 접종하고, 30℃에서 24시간 진탕배양하였다.0.025% and 0.05% of a sample for preserving natural food prepared in the same manner as in Example 4 were added to LB liquid medium (tryptone 1%, yeast extract 0.5%, NaCl 1%), and Escherichia. coli (ATCC 25922), Staphylococcus. aureus bacteria, Bacillus Substilis such as (ATCC 5923) (KCTC 1021) , Pseudomonas (ATCC 15442) plant pathogens and Penicillium citrinium of aeruginosa such as (ATCC 10121) Chaetomium globosum (ATCC 6205) vegetable mold inoculum of light (the test bacteria: 104 ~ 105CFU / ml) was adjusted to pH 3.6 or pH 6, and the strain was inoculated and cultured with shaking at 30 ° C for 24 hours.
균배양액을 LB한천 평판배지에 고르게 펼쳐놓고, 37C에서 48시간 배양한 후, 집락수(CFU)를 세고, 최소성장억제농도(MIC, %)값 및 균감소율(%)을 [도 2]에 나타내었다.The culture broth was evenly spread on an LB agar plate medium and cultured at 37C for 48 hours. The number of colony counts (CFU) was counted and the minimum inhibitory concentration (MIC,%) Respectively.
비교예 1Comparative Example 1
실시예 3에서 항균활성 마이크로에멀젼을 이용하여 제조되는 천연식품보존용 조성물의 항균성을 시험하여 저분자량 키토산(평균분자량: 10,000, 탈아세틸화도: 90~95%)용액과 비교하였다.The antimicrobial activity of the natural food preservative composition prepared using the antibacterial active microemulsion in Example 3 was tested and compared with a solution of low molecular weight chitosan (average molecular weight: 10,000, deacetylation degree: 90 to 95%).
[도 1] 천연식품보존용 조성물의 항균효과 및 항곰팡이효과[Figure 1] Antimicrobial effect and antifungal effect of a composition for preserving natural food
본 발명에서 제조한 천연식품보존용 조성물의 항균활성을 비교한 바는 도 1에서와 같이, pH 3.6 및 6.0에서 S. aureus에 대한 최소성장억제농도는 각각 0.02%, 0.025%이었으며, E. coli에 대해서는 0.025%, 0.035%이었다.As shown in FIG. 1, the minimum growth inhibitory concentrations of S. aureus were 0.02% and 0.025% at pH 3.6 and 6.0, respectively, and the E. coli 0.025% and 0.035%, respectively.
산성용액에서 알카리성 용액에 비하여 항균활성이 강하였으며, S. aureus에 비하여 E. coli에 대한 최소성장억제농도가 약간 높게 나타내었다.The antimicrobial activity of the acidic solution was stronger than that of the alkaline solution, and the minimal inhibitory concentration of E. coli was slightly higher than that of S. aureus .
한편, 병원성세균 S. aureus 및 E. coli 의 경우에는 100%의 균감소율을 나타내었고, 병원성곰팡이균 B. subtilis, P. aeruginosa 경우에는 100%, P. citrimium, C. globosum 경우에는 각각 85~90%이상의 균감소율을 나타내었다.On the other hand, the pathogenic bacteria S. aureus and E. coli showed 100% reduction rate, 100% for pathogenic fungi B. subtilis, P. aeruginosa , 85% for P. citrimium and C. globosum, And more than 90%.
실험예 2: 식품보존효과 관능시험Experimental Example 2: Food preservation effect sensory test
시판 두부를 칼로 재단해서 시편(크기: 5 x 7cm, 두께: 2cm)을 만들어 본 발명에서 제조한 천연식품보존용 조성물 0.05%, 0.1%용액을 각각 고르게 분사한 후, 투명 비닐덮개로 덮고 실온에서 보관하면서 외관의 변화를 관찰하였다.(Size: 5 x 7 cm, thickness: 2 cm) was prepared by cutting the commercial tofu with a knife, uniformly spraying the 0.05% and 0.1% solutions of the natural food preserving composition prepared in the present invention, Changes in appearance were observed while stored.
10개의 시험표본에 대한 평가점수가 1점이 될 때까지 걸리는 일수의 평균 값으로부터 유효보존일수를 구하여 식품보존효과를 시험한 결과를 표 1에 나타내었다.Table 1 shows the results of testing the food preservation effect by obtaining the effective preservation days from the average value of the days taken until the evaluation score of the 10 test specimens became 1 point.
0점: 전혀 변화가 없다.0 point: There is no change at all.
1점: 변색, 연화, 곰팡이 반점이 1개 발생1 point: discoloration, softening, mold spot
2점: 변색, 연화, 곰팡이 반점이 2개 발생2 points: 2 discoloration, softening, mold spots
3점: 변색, 연화, 곰팡이 반점이 1/2정도 펼쳐짐3 points: discoloration, softening, mold spots spread about 1/2
비교예 2Comparative Example 2
두부 시편에 본 발명품인 천연식품보존용 조성물을 넣지 않고, 시험예 2의 식품보존효과 관능시험과 동일한 방법으로 시험하여 식품보존효과를 검사한 결과를 표 1에 나타내었다.Table 1 shows the results of examining the food preservation effect by the same method as the food preservation effect test of Test Example 2 without adding the composition for preserving natural food of the present invention to the tofu specimen.
본 발명품인 천연식품보존용 조성물의 두부에 대한 식품보존효과를 시험한 결과, 시료 0.05%, 0.1%를 분사하였을 때, 각각 6.3일, 13.1일의 보존기간 연장효과를 나타내었다.As a result of testing the preservation effect on the tofu of the composition for preserving natural food of the present invention, when the 0.05% and 0.1% of the samples were sprayed, the preservation period of 6.3 days and 13.1 days was prolonged, respectively.
Claims (7)
(2) 항균성 식물추출물을 제조하는 단계;
(3) 저분자량 키토산을 식용 초산 또는 구연산용액에 용해시키는 단계;
(4) 식물성 정유에 식물추출물(1)을 유화시켜 1차 마이크로에멀젼(W/O)을 형성시키는 단계;
(5) 상기 1차 마이크로에멀젼(W/O)을 저분자량 키토산용액에 유화시켜 2차 마이크로에멀젼(W/O/W)을 형성시키는 단계;
(5) 2차 마이크로에멀젼(W/O/W)을 식물추출물(2)에 분산시켜 분산.안정화시키는 단계; 로 이루어지는 천연식품보존용 조성물의 제조방법.(1) preparing a low molecular weight chitosan by a photolysis method;
(2) preparing an antimicrobial plant extract;
(3) dissolving the low molecular weight chitosan in an edible acetic acid or citric acid solution;
(4) emulsifying plant extract (1) in vegetable essential oil to form primary microemulsion (W / O);
(5) emulsifying the primary microemulsion (W / O) in a low molecular weight chitosan solution to form a secondary microemulsion (W / O / W);
(5) dispersing and stabilizing the secondary microemulsion (W / O / W) in the plant extract (2); By weight based on the total weight of the composition.
키토산을 유기산에 녹인 1~5%키토산용액에 이산화티타늄(TiO2)를 첨가하고, 파장 340nm의 자외선을 조사하는 분해공정에서 분해시간에 따라 키토산의 분자량을 만에서 수십만의 범위내에서 마음대로 조절할 수 있으며, 순도와 수율이 100%인 광분해법에 의한 저분자량 키토산의 제조방법The method according to claim 1,
Addition of titanium dioxide (TiO2) to 1-5% chitosan solution prepared by dissolving the chitosan in organic acid, and in the range of hundreds of thousands in only the molecular weight of chitosan according to the decomposing time in the decomposition step of irradiating ultraviolet rays having a wavelength of 340 nm can be adjusted at will , And a method for producing low molecular weight chitosan by a photolysis method having a purity and a yield of 100%
채종유, 박하유, 계피유, 동백유, 포도씨유, 아마씨유 등의 식물성 정유 중에서 1종을 사용하고, 계피, 산초, 겨자, 울금 등의 식물추출물 1종이상을 친환경 유화제를 사용하여 1차유화시키는 마이크로에멀젼(W/O)의 제조방법.The method according to claim 1,
One of the plant essential oils such as rapeseed oil, mint oil, cinnamon oil, camellia oil, grape seed oil and flaxseed oil is used as a microemulsion, and at least one plant extract such as cinnamon, W / O).
상기 광분해법으로 제조되는 저분자량 키토산(평균분자량: 5,000~100,000, 아세틸화도: 85~95%)을 식용초산 0.5%용액에 용해시켜 2.5%저분자량 키토산용액을 마이크로에멀젼(W/O)에 가하고, 친환경 유화제를 사용하여 2차유화시켜서 다중유화법으로 마이크로에멀젼(W/O/W)을 제조하는 방법.The method of claim 3,
A 2.5% low molecular weight chitosan solution was added to the microemulsion (W / O) by dissolving the low molecular weight chitosan (average molecular weight: 5,000 to 100,000, acetylation degree: 85 to 95% (W / O / W) by multiple emulsification by secondary emulsification using an environmentally friendly emulsifier.
상기 마이크로에멀젼 제조공정에서 친수성 및 친유성 혼합물 100중량부에 대해서 올레일알코올, 솔비탄모노올레이트 등의 친환경 유화제 5~15중량부를 첨가하여 유화시켜서 마이크로에멀젼을 제조하고, 인산나트륨 완충용액을 사용하여 pH를 3.5~5로 조정하고, 미량의 묽은 알긴산나트륨 수용액을 첨가하여 에멀젼을 안정화시키는 방법.The method of claim 4, wherein
In the microemulsion manufacturing process, 5 to 15 parts by weight of an environmentally friendly emulsifier such as oleyl alcohol and sorbitan monooleate are added to 100 parts by weight of the hydrophilic and lipophilic mixture and emulsified to prepare a microemulsion. Using a sodium phosphate buffer solution To adjust the pH to 3.5 to 5, and adding a small amount of dilute sodium alginate aqueous solution to stabilize the emulsion.
상기 마이크로에멀젼(W/O/W)을 현미, 마늘, 양파, 생강 발효식초 또는 매실, 포도, 살구, 사과, 복숭아, 자두, 앵두, 오미자, 오디 등의 과실발효식초에 분산.안정화시키는 식품조리용 천연식품보존용 조성물의 제조방법.The method of claim 1, wherein
The microemulsion (W / O / W) is dispersed and stabilized in fruit fermented vinegar such as brown rice, garlic, onion, ginger fermented vinegar or plum, grape, apricot, apple, peach, plum, cherry, A method for preparing a composition for preserving natural food for food.
상기 마이크로에멀젼(W/O/W)을 솔잎, 은행잎, 감잎, 녹차잎, 감국, 구절초 중에서 1종이상의 식물추출물에 분산.안정화시키는 각종 식재료의 부패방지, 선도유지 및 보존용 천연식품보존용 조성물의 제조방법.The method of claim 1, wherein
A composition for preserving natural food for preventing, preventing and preserving various kinds of foodstuffs that disperses and stabilizes the microemulsion (W / O / W) in one or more plant extracts from pine needles, gingko leaves, persimmon leaves, green tea leaves, ≪ / RTI >
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CN107373287A (en) * | 2017-09-14 | 2017-11-24 | 陇南市朝华茶叶有限公司 | A kind of Longjing tea long-acting preservative and preparation method thereof |
CN108077829A (en) * | 2018-01-10 | 2018-05-29 | 山东青果食品有限公司 | A kind of processing method based on reduction vegetables nutrient loss |
KR20190108225A (en) * | 2018-03-13 | 2019-09-24 | (주) 비에스티 | A Natural Preservative Composition Based on a Edible Ingredients for Cosmetic Product |
KR20220090726A (en) * | 2020-12-23 | 2022-06-30 | 이재완 | A method of manufacturing antibacterial composition with the enhanced wash durable textile, and antibacterial fabric using the same and manufacturing method thereof |
CN115671058A (en) * | 2022-11-01 | 2023-02-03 | 广州博硕美医药科技有限公司 | Ring-shaped freeze-dried powder and preparation method thereof |
CN115843860A (en) * | 2022-10-27 | 2023-03-28 | 内江师范学院 | Preservative for preserving cold-eaten rabbits, preparation method and preservation method |
-
2015
- 2015-11-02 KR KR1020150152915A patent/KR20170050872A/en active Search and Examination
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
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CN107373287A (en) * | 2017-09-14 | 2017-11-24 | 陇南市朝华茶叶有限公司 | A kind of Longjing tea long-acting preservative and preparation method thereof |
CN108077829A (en) * | 2018-01-10 | 2018-05-29 | 山东青果食品有限公司 | A kind of processing method based on reduction vegetables nutrient loss |
KR20190108225A (en) * | 2018-03-13 | 2019-09-24 | (주) 비에스티 | A Natural Preservative Composition Based on a Edible Ingredients for Cosmetic Product |
KR20220090726A (en) * | 2020-12-23 | 2022-06-30 | 이재완 | A method of manufacturing antibacterial composition with the enhanced wash durable textile, and antibacterial fabric using the same and manufacturing method thereof |
CN115843860A (en) * | 2022-10-27 | 2023-03-28 | 内江师范学院 | Preservative for preserving cold-eaten rabbits, preparation method and preservation method |
CN115671058A (en) * | 2022-11-01 | 2023-02-03 | 广州博硕美医药科技有限公司 | Ring-shaped freeze-dried powder and preparation method thereof |
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