KR20170064974A - Manufacturing Method of Alkaline Mineral Goods and Electrolyzed Water Using Food Derived Materials - Google Patents

Abstract

The present invention relates to a method of producing a strong alkaline mineral product and electrolytic water using a food-derived material, and a strongly alkaline mineral product and electrolytic water preferably produced by the method.
A method for producing a food-derived strong alkaline mineral product according to the present invention comprises the steps of: cutting a bones, cuttle bones, red algae, and starfish respectively into water chains, A second step of firing at 1000 to 1200 캜 for 1 to 2 hours; Adding purified water to prepare a 5 to 20 wt% solution, mixing 2 to 10 wt% of organic acid with respect to the solution, and stirring the solution for 2 to 4 hours; And a fourth step of performing filtration and cooling at a temperature of 120 ° C to 150 ° C for 30 minutes to 2 hours under pressure and high temperature treatment, and further comprising the fifth step of lyophilization and pulverization. The product thus produced becomes a high calcium mineral product. The method for producing a food-derived strong alkaline mineral electrolytic water according to the present invention is characterized in that a freeze-dried powder of a fennel ethanol extract and a lyophilized powder of a dumbbell ethanol extract are added to the lyophilized powder of the fifth step And a sixth step of electrolytically generating water by mixing with the electrolytic water producing apparatus. The electrolytic water thus produced becomes high calcium mineral electrolytic water.

Description

Technical Field [0001] The present invention relates to a method for producing alkaline mineral products, electrolytic water, electrolytic water,

The present invention relates to a method of producing a strong alkaline mineral product and electrolytic water using a food-derived material, and a strongly alkaline mineral product and electrolytic water preferably produced by the method.

Electrolyzed water is produced by adding various kinds of electrolytic auxiliaries (salt, hydrochloric acid, calcium lactate, etc.) to tap water or ground water and then electrolysis. Generally, electrolytic water is classified into drinking water, cooking water, cleaning and disinfection. The electrolytic water for beverage and cooking is called alkali ion water, and the electrolytic water which is mainly used for hygiene management in the food field for cleaning and sterilizing purposes is acidic electrolytic water, alkaline electrolytic water and electrolytic sodium hypochlorite. All of these electrolytic water contain effective chlorine such as hypochlorous acid or hypochlorous acid ion and have a sterilizing effect.

The electrolytic water can be classified according to whether electrolytic solution or electrolytic bath is used with saline solution or diluted hydrochloric acid and whether or not there is a diaphragm type in the electrolytic bath and the concentration of electrolytic solution is different according to each manufacturer, The characteristics of the electrolytic water used are as follows.

Electrolytic water is mainly composed of hypochlorous acid and sodium hypochlorite produced by electrolysis of about 3% of saline solution without diaphragm room. Water-soluble electrolytic cold water has excellent antimicrobial activity against foodborne pathogens such as O-157, salmonella and enteritis Vibrio. The disinfection of electrolytic water for foodstuffs is done in a short time at a low concentration, so there is little damage to food materials and the risk of environmental pollution is low. In addition, due to its high stability, it is widely used for sanitary management as well as for sterilization of foodstuffs, hand washing, and cleaning of machinery and equipment.

Strongly acidic electrolytic water is obtained by electrolysis of saline solution and used as sterilized water. It is useful as a sanitary management number in small kitchens or kitchens, but is not suitable for large-scale food processing plants using large amounts of electrolytic water. This is because the operation cost is high, the chlorine gas is easily generated, the corrosive action of the metal is severe, and the oxidizing action is strong, so that protein denaturation or discoloration of the food material tends to occur easily.

The strong alkaline electrolytic water is an alkaline solution containing sodium hydroxide as a main component, so it has a function of emulsifying the oil and dissolving the protein. It is important to rinse the contaminated material with strong alkaline electrolytic water, and then sterilize with strong acid electrolytic water, because it is important to clean and sterilize foods and utensils. Since most of the contaminants in the kitchen are stored and protein, strongly alkaline electrolytic water works effectively. When a few drops of strong alkaline electrolytic water are dropped into the salad oil and stirred, the egg yolk is removed. When the egg yolk stuck to the bowl is washed with strong alkaline electrolytic water, the dissolution effect of the protein is increased.

The electrolytic water commonly used in Korea and Japan for food hygiene control purposes for sterilization purposes is mainly made of hypochlorous acid water obtained by electrolyzing chlorine or saline. This can be classified into strongly acidic hypochlorous acid solution of 0.2% or less aqueous sodium chloride solution obtained from the positive electrode of the membrane cell and microacid hypochlorous acid aqueous solution which is obtained by electrolyzing 2-6% hydrochloric acid in a septic tank electrolysis tank. Has been designated as a food additive.

It is stipulated that electrolytic water (hypochlorous acid water) should be used for the purpose of disinfecting foods such as fruits and vegetables in the current Food Additive Code and should be removed before the final food is completed. (As effective chlorine) to the food service station (including food service provided for less than 50 people at a time), meat processing equipment, and food processing and processing equipment. As such, the hypochlorous acid water electrolytic water permitted in the Food Additive Ordinance has to be removed from the final food for the purpose of sterilization of fruit and vegetables, thus pointing out limitations and problems of food utilization. Strong acid electrolytic water, which has advantages such as low pH, low effective chlorine concentration, high disinfection ability for a short time, low residual power, has a disadvantage such as regular maintenance, reduction of disinfection by protein and fat entering, corrosion of metal, It is pointed out that it is impossible to use the food from the food court.

Accordingly, the electrolytic water of the alkaline electrolytic water is different from the electrolytic water of the chloric acid and the strong acidic electrolytic water. The electrolytic water has advantages of securing the safety without any side effects, and acts on the digestive tracts such as the saccharification effect and can be applied to the alkalization of the body constitution, It is expected that the range of application as functional water will be high when manufacturing food for catering, water for various countries, water for green tea or coffee, water for fruit and vegetables, various functional foods and medicines. In addition to the application of food as a food additive, alkaline electrolytic water is rich in minerals essential for life, and its use in agricultural fields such as cultivation of germination-promoting culture, pollution-free disinfection, and hydroponics is also actively promoted.

The technology of electrolytic water, electrolytic tank, and system, which is a field required for manufacturing, is secured at a considerable level based on the technology trend of electrolytic water. However, research on electrolytic solution (or electrolytic solution) is limited to salt, hydrochloric acid, There is no research on alkaline mineral electrolytic water.

The present invention has been developed as a next generation electrolytic water to overcome the problems of the conventional hypochlorous acid water. It is a method of producing a strong alkaline mineral product and electrolytic water produced by using a raw material derived from a natural food material, There is a technical challenge in providing alkaline mineral products and electrolytic water.

In order to solve the above-mentioned technical problems, the present invention provides a method for preparing a fish meat, comprising the steps of: cutting a fish bone, a cuttlefish bone, a red algae, and a starfish into water chains, A second step of firing at 1000 to 1200 캜 for 1 to 2 hours; Adding purified water to prepare a 5 to 20 wt% solution, mixing 2 to 10 wt% of organic acid with respect to the solution, and stirring the solution for 2 to 4 hours; And a fourth step of filtering and cooling at 120 to 150 ° C for 30 minutes to 2 hours under a pressure and high temperature treatment. And a fifth step of lyophilizing and pulverizing the product, wherein the product thus obtained is a high calcium mineral product.

In addition, the present invention provides a method for preparing a microorganism, which comprises a first step of subjecting each of bovine bone, cuttlefish bone, red algae, and starfish to water chain trimming, A second step of firing at 1000 to 1200 캜 for 1 to 2 hours; Adding purified water to prepare a 5 to 20 wt% solution, mixing 2 to 10 wt% of organic acid with respect to the solution, and stirring the solution for 2 to 4 hours; A fourth step of performing filtration and cooling at 120 to 150 ° C for 30 minutes to 2 hours under pressure and high temperature treatment; A fifth step of lyophilizing and pulverizing; And a sixth step of mixing the lyophilized powder of the fennel ethanol extract and the lyophilized powder of the ethanol extract of the dumbbell with the lyophilized powder of the fifth step to produce electrolytic water by the electrolytic water producing device A method for producing alkaline mineral electrolytic water is provided. In the sixth step, 90 to 98% by weight of the lyophilized powder of the strong alkaline mineral electrolytic solution, 1 to 5% by weight of the lyophilized powder of the fennel ethanol extract and 1 to 5% by weight of the lyophilized powder of the ethanol extract And the electrolytic water thus produced becomes high calcium mineral electrolytic water.

According to the present invention, the following effects can be expected.

First, the mineral product or the electrolytic water produced according to the present invention can have safety, environmental friendliness, functionality, application of a wide range of foods, etc. since it can be made of a high calcium mineral product or electrolytic water using a raw material derived from a natural food.

Secondly, the electrolytic water produced according to the present invention can be advantageously utilized as a high value-added material such as foods, medicines, and cosmetics since the activity effect is recognized through the verification of antimicrobial activity, antioxidative activity and the like.

1 is a schematic view of an electrolytic water producing apparatus.
Fig. 2 is a photograph of the antimicrobial activity of the strongly alkaline mineral electrolytic water enhanced in antibacterial activity.
FIG. 3 is a photograph of the microbial reduction activity of the antibiotic activity-enhanced strong alkaline mineral electrolytic water against the vegetable.

Calcium is an essential element of the human body. It is a body supporting function that gives strength to the tissues of bones, teeth and joints. It also keeps the pH of the body fluid weakly alkaline and transfers the nutrients absorbed from the intestines to each cell. Of blood circulation, and prevention of various cardiovascular diseases. Therefore, when the absorption of calcium is insufficient, the development of bones and teeth becomes worse, and the growth is delayed, the fatigue is easily felt, and it causes adult diseases such as hypertension, heart disease and stroke and osteoporosis.

Since the high-calcium minerals derived from foods differ in pH and ionization ability depending on the kind of food, in the present invention, as a result of searching for materials which are cheap and easy to purchase with low cost of food materials, ) Shellfish, shellfish, red algae, and starfish. These materials were fired at 800 ℃ for 1 hour, and finally selected four kinds of bones, squid bones, red algae and starfish, which showed strong ionization with strong alkali at pH 12.0 or higher.

A step-by-step look at how to make strong alkaline mineral products with selected bones, cuttlefish bones, red algae, and starfish. First, the bones, cuttlefish bone, red algae, and starfish were cut and then subjected to hot air drying (50 to 60 ° C, 5 to 6 hours, moisture content of 14% or less) and pulverized (80mesh or less) ) And calcined at 1000 to 1200 ° C for 1 to 2 hours (moisture content is 5% by weight or less), grayish white ashes are obtained (second step).

Next, purified water is added to the grayish white ash to prepare a 5 to 20 wt% solution. Then, 2 to 10 wt% of organic acid (acetic acid, lactic acid, citric acid, etc.) is added to the solution and stirred for 2 to 4 hours 3). The ash content of 5 to 20% by weight of the ash is produced because the ash with a high calcium content is not easily ionized, that is, when the concentration of ionized calcium is too low, The degree of increase in concentration is very small. Since calcium is easily ionized in an acidic solution, 2 to 10% by weight of an organic acid is added to convert the solution into an acidic solution. When the amount of calcium is less than 2% by weight, the acidity is low and ionization is reduced. Do not increase. After the addition of the organic acid, the mixture is stirred for 2 to 4 hours to promote the ionization (the ionization degree is less than 2 hours and the ionization does not proceed more than 4 hours).

Next, the mixture is filtered and cooled at 120 ° C to 150 ° C for 1 hour under a pressure and high temperature treatment to obtain strong alkaline mineral electrolytic water containing a pH of 12.0 or more and an ionized calcium concentration of 2% by weight or more (Step 4). When the ionized solution is treated at a high temperature under high pressure, the organic acid is removed, resulting in a strong alkaline ion and an increased ionization concentration, which does not greatly affect the ionization concentration in the range of 120 to 150 ° C.

Further, when the electrolytic water is freeze-dried, a powder containing 90 wt% or more of calcium is obtained (step 5). The thus produced strong alkaline mineral electrolytic water powder can be used as a high calcium material.

In order to enhance the antimicrobial activity of the above-mentioned strong alkaline mineral electrolytic water, the present invention searches natural materials having excellent growth inhibitory activity on both bacteria and fungi, and suggests using the selected dwarf and fennel as a result of the search. In other words, the antioxidant activity was enhanced by adding fennel and acaricidal ethanol extract to strong alkaline mineral electrolytic water caused by bovine bone, squid bone, red algae, and starfish. The strong alkaline mineral electrolytic solution enhanced by the antimicrobial activity can be prepared by using an electrolytic water producing apparatus as shown in FIG. 1. In FIG. 1, the freeze-dried powder of strong alkaline mineral electrolytic water and the lyophilized powder of fennel and daphnia ethanol extract And then adding them to prepare strong alkaline mineral electrolytic water having enhanced antimicrobial activity. In other words, when 10 ~ 30g of dry powder is added to 100g of NaCl in the NaCl storage tank, the air pump is operated and sent to the storage tank to be mixed and electrolyzed. The electrolytic water becomes electrolytic water. 500L of electrolytic water per 100g of NaCl is produced can do. At this time, the dry powder to be added together with NaCl in the NaCl storage tank contains 90 to 98% by weight of lyophilized powder of strong alkaline mineral electrolytic solution, 1 to 5% by weight of lyophilized powder of fennel ethanol extract, lyophilized powder of lyophilized ethanol extract Weight%, which is a result of [Example 3], so that the antimicrobial activity against pathogenic and food poisoning-causing microorganisms is sufficiently exhibited.

Hereinafter, the present invention will be described in detail based on examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[ Example 1 Search for firing conditions

1. Mineral analysis results

[Table 1] shows the results of analysis of ash obtained by converting 50 g of bovine bone, squid bone, red algae and starfish samples into an electric furnace (Model C-MF2, Duksan Chemical, Korea) at 1000 ° C for 2 hours.

Mineral analysis results of ash Food Materials Ash (%) Ca P Mg Na K Mn others Bovine bone 40.1 18.3 2.5 - - - - Cuttle bone 71.5 0.08 0.18 1.9 0.01 - - Red seeweed 52.3 15.6 37.2 2.9 - - - Starfish 98.5 - 0.2 - - - 1.2

The composition of minerals in the ash of the fired material showed the highest calcium content, but there were significant differences in the contents of calcium and constituent minerals depending on the type of food. The food with the highest calcium content was about 98.5% as starfish, followed by squid bone, red algae, and bones. Mg content was high in red algae, and P content was high in bones.

2. Calcium content change according to firing condition

(1) Calcium content according to sintering temperature and time

The total calcium content of bovine bone, cuttlefish bone, red algae and starfish according to firing temperature (800 ℃, 1000 ℃, 1200 ℃) and treatment time (1, 2, 3 hours)

Calcination temperature and time-dependent calcium content Temperature (° C) Time (hrs) Bones I have a squid. Red algae starfish 800 One 27.6 43.1 26.7 83.7 2 30.3 51.7 30.4 86.1 3 31.6 57.6 34.2 89.4 1000 One 39.5 71.4 51.9 98.1 2 40.1 71.5 52.3 98.5 3 40.2 71.5 52.3 98.5 1200 One 40.2 71.5 52.3 98.5 2 40.3 71.5 52.3 98.5 3 40.3 71.5 52.3 98.5

The higher the sintering temperature, the shorter the time to reach the maximum total calcium content. When the firing temperature was lowered to 800 ℃, the calcium content was lower than 80% in all food materials at 1000 ℃ for 1 hour. Calcium content reached the highest level in all samples at 1000 ℃ and 1200 ℃ for more than 1 hour. Generally, the higher the calcination temperature, the more calcium is converted to calcium oxide (CaO), and the yield to ash decreases, but the calcium concentration is increased and the pH is converted to strong alkali.

(2) Change in pH depending on firing temperature and time

Table 3 shows the results of the pH changes of four kinds of food materials according to firing temperature (800, 1000, 1200 ℃) and firing time (1, 2, 3 hours).

Change of pH by firing temperature and time Temperature (° C) Time (hrs) Bones I have a squid. Red algae starfish 800 One 10.4 12.0 11.8 11.9 800 2 11.2 12.4 11.9 11.9 800 3 11.5 12.6 12.0 12.0 1000 One 11.5 12.7 12.0 12.1 1000 2 11.6 12.8 12.1 12.2 1000 3 11.7 12.9 12.1 12.2 1200 One 11.7 12.9 12.1 12.2 1200 2 11.7 12.9 12.1 12.2 1200 3 11.7 12.9 12.1 12.2

The higher the sintering temperature and the longer the sintering time, the more the pH was changed to the stronger alkali. The highest pH reached at firing for more than 3 hours at 800 ℃ and for 1 hour at 1000 ℃. The level of alkalinity by food type was the highest at 12.9 in the cuttlefish bone, followed by red algae, starfish and bones. It is considered that when the calcination temperature is high, calcium in the ash is converted to CaO, which is strongly alkaline

[ Example 2 ] Antimicrobial activity of rhubarb and fennel

1. Antimicrobial activity of dwarf and fennel

The antimicrobial activity of 3 Gram - positive, 5 Gram - negative, 2 yeast and 3 fungi were measured by disc agar diffusion method by absorbing 70 ㎕ of 95% ethanol extract (100 mg / ml) As a result, the size of the inhibitory ring around the disc is shown in Table 4 below.

Antioxidant activity of rhubarb and fennel Strains Inhibition zone (mm) Rhus javanica Foeniculum vulgare Bacillus stbtilis 13 21 Staphylococcus epidermidis 17 19 Micrococcus luteus 38 31 Vibrio parahaemolyticus 15 15 Eschericgia coli 11 23 Klebsiella pneumoniae - 4 Salmonella typhi 5 - Pseudomonas aeroginosa 12 24 Candida albicans 21 25 Saccharomyces cerevisiae 25 30 Aspergillus flavus 15 25 Aspergillus niger 17 23 Trichophyton mentagophytes 27 38

The antimicrobial activity of 13 isolates of food poisoning or food poisoning was investigated in the clear zone after absorbing 70 μl of ethanol extract mule (100 mg / ml) slowly into paper discs. The results were as follows: K. pneumoniae and S. typhi , And fennel showed broad spectrum of antimicrobial activity against all 13 strains. Especially, fennel showed high antimicrobial activity against fungi such as yeast and mold.

2. pH and Thermal Stability of Ethanol Extract of Rhus javanica and Fennel

(1) pH stability

In order to investigate the stability of the antimicrobial active substances in the ethanol extracts of dicotyledonous and fennel, the ethanol extracts of two herb extracts were adjusted to pH 1-13, and then the MIC concentration of V. parahaemolyticus 0.31). After 24 hours, the degree of the growth of the microorganism was determined on the MHA medium and the degree of inhibition was as shown in Table 5 below.

PH Stability of Extracts of Rhizobia and Fennel Ethanol Herbs pH One 2 3 4 5 6 7 8 9 10 11 12 13 Foeniculum vulgaro - - - - - - - - - - - - - Rhus javanica - - - - - - - - - - - - - V. parahaemolyticus was used as test organism.
-: NO growth

As shown in [Table 5], the extracts of herbal medicinal herbs and fennel were found to be stable against changes in pH due to their antimicrobial activity maintained in strong acid or strong alkali conditions.

(2) Thermal stability

The ethanol extracts of dicotyledonous and fennel were heat treated at intervals of 10 ° C for 1 hour from 40 ° C to 100 ° C and for 15 minutes at 121 ° C and then cultured for 24 hours by adding MIC to V. parahaemolyticu of the herbal medicines. The measured results are shown in Table 6 below.

Thermal stability of ethanol extracts of horseradish and fennel Herbs Temperature (° C) 40 50 60 70 80 90 100 121 Foeniculum vulgaro - - - - - - - - Rhus javanica - - - - - - - - V. parahaemolyticus was used as test organism.
-: NO growth.

The antimicrobial activity was confirmed in the pre-heat treatment zone. Especially, the ethanol extract which was heat-treated at 121 ° C for 15 minutes and at 100 ° C for 1 hour showed antimicrobial activity. .

[ Example 3 ] Strong alkaline mineral electrolytic water preparation and activity

1. Preparation of strong alkaline mineral electrolytic water

(50 to 60 ° C, 5 hours, moisture content: 14% or less), powdered (80mesh or less) in a pulverizer and dried at 1000 ° C for 1 hour to 2 hours After a time-lapse of 5% or less, the squid bone: starfish: red algae: bovine bone was mixed at a ratio of 4: 3: 2: 1. To this mixture was added purified water to prepare a 10 wt% solution. The solution was then treated with 2 to 10 wt% of organic acid (lactic acid) relative to the solution and stirred under reduced pressure for 3 hours and pressurized at a temperature of 120 to 150 캜 for 1 hour, Strong alkaline mineral electrolytic water having a calcium concentration of about 2% was obtained. Then, it was freeze-dried to prepare a powder of calcium 90% or more.

2. Preparation and properties of antimicrobial active alkaline mineral electrolytic water

The electrolytic water production apparatus of FIG. 1 was used to prepare electrolytic water having enhanced antimicrobial activity. In the Nacl reservoir of FIG. 1, 95% by weight of the lyophilized powder of the strong alkaline mineral electrolytic water prepared above, 2.5% of the freeze- By weight. The properties of the prepared antimicrobial activity-enhanced strong alkaline mineral electrolytic water were analyzed as shown in Table 7 below. As can be seen, the higher the amount of the antimicrobial active alkaline mineral composition added, the more alkaline the pH was increased to 12.0 or more.

Characteristics of strong alkaline mineral electrolytic water strengthening antimicrobial activity Electrolyte pH ORP (mv) Amphere (A) Voltage (V) Nacl 100g +
Strong alkaline powder 10g 12.0 -831 15.2 14.1 Nacl 100g +
Strong alkaline powder 20g 12.3 -852 18.5 14.2 Nacl 100g +
Strong alkaline powder 30g 12.5 -867 19.8 14.3

3. Activity of strong alkaline mineral electrolytic water with antibacterial activity

(1) Antimicrobial activity

The diameter of the clear zone was measured by adding 100 μl (200 mg / ml) of strongly alkaline mineral electrolytic water having enhanced antimicrobial activity to the disc, as shown in [Table 8] and FIG. 2 below. As you can see, it showed broad antimicrobial activity against all food poisoning, pathogenic and food-spoil bacteria and fungi.

Antimicrobial Activity of Strongly Alkaline Mineral Water Reinforced with Antimicrobial Activity Strains Inhibition zone (mm) Bacillus stbtilis 25 Staphylococcus epidermidis 23 Micrococcus luteus 41 Vibrio parahaemolyticus 43 Eschericgia coli 25 Klebsidla pneumoniae 18 Salmonella typhi 14 Pseudomonas aeroginosa 20 Candida albicans 27 Sacchar omyces cerevisia 45 Aspergillus flavus 31 Aspergillus  niger 29 Trichophyton mentagophytes 41

(2) MIC

After culturing for 24 hours under the condition of 80, 40, 20, 10, 5, 2.5, 1.25, 0.63, 0.32, 0.16 mg / ml of the strong alkaline mineral electrolytic water enhanced in antibacterial activity, the degree of growth was measured, And solid medium, as shown in Table 9 below.

Antimicrobial activity strengthened Strong alkaline Mineral electrolytic water MIC Strains MIC (mg / ml) Broth Agar B. subtillis 2.5 2.5 M. luteus 5.0 2.5 S. epidermidis 10.0 5.0 E. coli 10.0 5.0 K. pneumoniae 20.0 10.0 P. aeroginosa 20.0 10.0 S. typhi 5.0 5.0 V. parahaemolyticus 5.0 5.0 C. albicans 10.0 5.0 S. cerevisiae 2.5 2.5 A. flavus 5.0 5.0 A. niger 5.0 2.5 T. mentagophytes 2.5 2.5

As shown in Table 9, the strong alkaline electrolytic water composition showed a relatively broad spectrum of antimicrobial spectrum, although there was a slight difference according to the type of bacteria used for the 13 strains used. The antimicrobial activity of Gram positive bacteria was stronger than that of Gram negative bacteria . The total bacterial growth was completely inhibited in the liquid medium below 20 mg / ml and in the solid medium below 10 mg / ml, which was better than the solid medium in the physical medium required for the growth of the bacteria in the liquid medium and the strong alkaline electrolytic water composition Of the mucous material is diffused into the solid medium and inhibited the growth of the microorganism. Most of the MIC concentrations of the five fungi were below 10 mg / ml.

(3) Microbial reduction effect

end. Effects of vegetables

The microorganisms were changed after immersion for 1, 2, and 3 minutes in 10 times strong antimicrobially active strong alkaline mineral electrolytic water by cutting (20g) after washing carrot, Table 10] and Fig. As can be seen, the detection of total bacteria, fungi, and yeast in three kinds of fruits and vegetables such as carrots, mangchwi, and acacia was reduced by 50 ~ 80% during the treatment of strong antimicrobial active alkaline mineral electrolytic water. Respectively.

Microbial Reduction Effect of Strongly Antimicrobial Activated Strong Alkaline Mineral Electrolyzed Water (Vegetables) Vegetables Treating time
(min) Total bacterial cells
(Log CFU / g) Total mold / yeast cells
(Log CFU / g) Carrot 0 6.85 ± 0.13 3.25 ± 0.25 One 3.26 ± 0.45 2.03 ± 0.18 2 1.51 + - 0.13 1.68 ± 0.24 3 1.03 + - 0.27 1.55 0.31 Lettuce 0 5.28 ± 0.15 3.01 + - 0.41 One 3.01 ± 0.18 1.95 + - 0.38 2 2.25 0.26 1.25 + - 0.54 3 1.95 + 0.14 0.98 + 0.26 Angelica 0 7.21 ± 0.51 4.38 ± 0.38 One 2.06 ± 0.28 2.97 + - 0.45 2 1.95 + - 0.34 2.06 ± 0.26 3 1.05 + 0.21 1.82 + 0.17

I. Effect of fruits

[Table 12] shows the results of microbial changes after immersing commercially available apples and tomatoes for 1 minute, 2 minutes, and 3 minutes in 10 times stronger antimicrobial active strong alkaline mineral electrolytic water by weight. The microbial reduction effect similar to that of vegetables was confirmed. The detection of total bacteria, fungi, and yeast in apples and tomatoes was reduced by 60 ~ 80%. The longer the treatment time, the higher the reduction effect.

Microbial Reduction Effect of Strongly Antimicrobial Activated Strong Alkaline Mineral Electrolyzed Water (Fruits) Fruits Treating time
(min) Total bacterial cells
(Log CFU / g) Total mold / yeast cells
(Log CFU / g) Apple 0 4.21 + - 0.38 3.12 ± 0.56 One 2.02 + 0.47 1.46 ± 0.27 2 1.56 ± 0.56 1.06 + - 0.42 3 0.81 ± 0.52 0.78 + - 0.55 Tomato 0 0.48 0.25 3.24 ± 0.36 One 2.13 + - 0.36 1.52 + - 0.42 2 1.47 ± 0.26 0.98 ± 0.25 3 0.87 ± 0.53 0.70 + - 0.58

(4) Antioxidant activity

end. Free radical scavenging ability

The DPPH scavenging activity of the strongly alkaline mineral electrolytic water enhanced with antimicrobial activity was found to be 23.57% at the concentration of 100 μg / ml, 57.26% at the concentration of 100 μg / ml, 400 μg / ml at the concentration of 100 μg / Concentration was 82.78%.

DPPH scavenging ability of strong alkaline mineral electrolytic water strengthening antimicrobial activity Substrate Concentration (占 퐂 / ml) 0 50 100 200 400 strong alkaline
composites 0.21% 12.41% 23.57% 57.26% 82.78%

I. SOD (superoxide dismutase) -like activity

The activity of SOD-like activity of strong alkaline mineral electrolytic water enhanced with antimicrobial activity was increased as shown in Table 14 below. The activity was increased at a concentration of 100 μg / ml, 24.56%, 51.74% at 200 μg / ㎖ concentration.

SOD-like activity of strong alkaline mineral electrolytic water with antibacterial activity Substrate Concentration (占 퐂 / ml) 0 50 100 200 400 strong alkaline
composites - 11.21% 24.56% 51.74% 75.26%

All. Tyrosinase inhibitory effect

When skin is exposed to ultraviolet light, tyrosinase promotes melanin biosynthesis in the melanosome, leading to skin aging, pigmentation and skin cancer. Thus, the inhibition of tyrosinase activity is inhibited by the formation of freeradical, thus reducing the production of melanin, which is recognized as a useful method for the development of skin whitening agents. The tyrosinase inhibitory activity of the antimicrobial activity-enhanced strong alkaline mineral electrolytic water was determined by concentration and the concentration was dependent on the concentration as shown in Table 15 below. 26.75% at 200 μg / ml, 48.26% at 200 μg / ml and 60.71% at 400 μg / ml, respectively.

Tyrosinase Inhibitory Effect of Strongly Antimicrobial Active Alkaline Mineral Water Substrate Concentration (占 퐂 / ml) 0 50 100 200 400 strong alkaline
composites - 15.24 26.75 48.26 60.71

Claims (6)

Bark, cuttlefish bone, red algae and starfish, respectively, followed by hot air drying and pulverization;
A second step of firing at 1000 to 1200 캜 for 1 to 2 hours;
Adding purified water to prepare a 5 to 20 wt% solution, mixing 2 to 10 wt% of organic acid with respect to the solution, and stirring the solution for 2 to 4 hours;
A fourth step of performing filtration and cooling at 120 to 150 ° C for 30 minutes to 2 hours under pressure and high temperature treatment;
Wherein the method comprises the steps of: preparing a food-derived strongly alkaline mineral product; The method of claim 1,
A fifth step of lyophilizing and pulverizing;
The method of producing a strongly alkaline mineral product derived from a food according to claim 1, A food-derived strong alkaline mineral product produced by the process according to any one of claims 1 or 2. A first step of water chain-cleavage of bovine bone, cuttlefish bone, red algae, and starfish, followed by drying and pulverization by a pulverizer;
A second step of firing at 1000 to 1200 캜 for 1 to 2 hours;
Adding purified water to prepare a 5 to 20 wt% solution, mixing 2 to 10 wt% of organic acid with respect to the solution, and stirring the solution for 2 to 4 hours;
A fourth step of performing filtration and cooling at 120 to 150 ° C for 30 minutes to 2 hours under pressure and high temperature treatment;
A fifth step of lyophilizing and pulverizing;
A sixth step of producing electrolytic water from the lyophilized powder of the fennel ethanol extract and the lyophilized powder of the ethanol extract of the fennel by adding the electrolytic water to the lyophilized powder of the fifth step while mixing the lyophilized powder of the fennel ethanol extract with the lyophilized powder of the fennel ethanol extract;
Wherein the electrolytic water is a water-soluble alkaline water. 5. The method of claim 4,
The sixth step comprises preparing 90 to 98% by weight of a lyophilized powder of strong alkaline mineral electrolytic water, 1 to 5% by weight of a lyophilized powder of a fennel ethanol extract, and 1 to 5% by weight of a lyophilized powder of an ethanol extract Wherein the electrolytic water is a water-soluble alkaline water. A strong alkaline mineral electrolytic water derived from food produced by the method according to claim 4 or 5.

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