KR20210017796A - Antimicrobial composition comprising plants extract, manufacturing method thereof and use thereof as food preservative - Google Patents
Antimicrobial composition comprising plants extract, manufacturing method thereof and use thereof as food preservative Download PDFInfo
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- KR20210017796A KR20210017796A KR1020190097600A KR20190097600A KR20210017796A KR 20210017796 A KR20210017796 A KR 20210017796A KR 1020190097600 A KR1020190097600 A KR 1020190097600A KR 20190097600 A KR20190097600 A KR 20190097600A KR 20210017796 A KR20210017796 A KR 20210017796A
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- 238000010998 test method Methods 0.000 description 1
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- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 239000002023 wood Substances 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
- A01N65/20—Fabaceae or Leguminosae [Pea or Legume family], e.g. pea, lentil, soybean, clover, acacia, honey locust, derris or millettia
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
- A01N65/28—Myrtaceae [Myrtle family], e.g. teatree or clove
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N65/00—Biocides, pest repellants or attractants, or plant growth regulators containing material from algae, lichens, bryophyta, multi-cellular fungi or plants, or extracts thereof
- A01N65/08—Magnoliopsida [dicotyledons]
- A01N65/30—Polygonaceae [Buckwheat family], e.g. red-knees or rhubarb
-
- 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
- A23L3/34635—Antibiotics
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- 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
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- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Microbiology (AREA)
- Zoology (AREA)
- Biotechnology (AREA)
- Mycology (AREA)
- Plant Pathology (AREA)
- Dentistry (AREA)
- Wood Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
본 발명은 항균 조성물 등에 관한 것으로서, 더 상세하게는 식물 추출물로 이루어져 있거나 식물 추출물을 유효성분으로 포함하고 있어서 환경친화적이고 인체에 무해하며 다양한 식품 오염균 내지 병원균에 대해 우수한 항균 활성을 가지는 조성물, 이를 식품학적으로 안전하게 제조할 수 있는 방법 및 이의 식품보존제 등으로의 용도에 관한 것이다.The present invention relates to an antibacterial composition, and more particularly, a composition consisting of a plant extract or containing a plant extract as an active ingredient, so that it is environmentally friendly, harmless to the human body, and has excellent antibacterial activity against various food contaminants or pathogens, It relates to a method that can be safely manufactured in terms of food and its use as a food preservative.
세균이나 곰팡이 등의 미생물은 그 종류가 대단히 많을 뿐 아니라 자연계에 광범위하게 분포하고 있으며 생육조건이 맞으면 언제든지 생장 및 번식이 가능하므로, 미생물에 의한 인간의 질병, 음식물의 부패, 주거, 의복, 공업제품에 이르기까지 미생물에 의한 피해가 심각한 실정으로 이에 대한 방지 대책으로 미생물에 의한 생물학적 부패 및 변질을 방지하기 위한 연구가 활발히 진행되어 왔다.Microorganisms such as bacteria and fungi are not only very many types, but also widely distributed in the natural world, and can grow and reproduce at any time if the growth conditions are met, so human diseases caused by microorganisms, food spoilage, housing, clothing, industrial products Until then, as the damage caused by microorganisms is serious, research has been actively conducted to prevent biological decay and deterioration by microorganisms as a countermeasure against this.
식품, 생활용품, 의약품 및 화장품 등은 생산, 유통, 저장 단계에서 다양한 미생물에 의한 부패와 변질이 수반되며, 이러한 부패 및 변질은 제품의 품질 악화는 물론 제품 생산 자체를 불가능하게 하기도 한다. 따라서, 효율적인 부패 및 변질의 방지는 특정 제품의 생산성을 증가시키므로 미생물에 의한 부패와 변질을 방지하여 오랫동안 제품의 품질을 유지하기 위해서 제조 공정과 유통과정에서 미생물을 제거하거나 보존료(preservative)를 사용한 미생물 제어가 필수적이다.Food, household goods, medicines and cosmetics are subject to corruption and deterioration by various microorganisms in the stages of production, distribution, and storage, and such corruption and deterioration not only deteriorate the quality of the product, but also make the product production itself impossible. Therefore, effective prevention of spoilage and deterioration increases the productivity of specific products, so to prevent spoilage and spoilage by microorganisms and maintain the quality of the product for a long time, microorganisms that remove microorganisms during the manufacturing process and distribution process or use a preservative Control is essential.
이러한 미생물 증식이나 원하지 않는 화학적 변화로 인한 부패를 방지하기 위해 음식, 의약품, 화장품, 생활용품, 페인트, 생물학적 샘플, 목재 등과 같은 제품에 첨가되는 물질이 개발되어 최근까지도 화학적으로 합성되어 제조되는 합성방부제 등이 보존제(preservative)로 사용되어 왔으나 최근 생활수준의 향상과 천연유래나 안전한 제품을 선호하는 경향으로 인해 천연 보존제의 수요가 증가하고 있다. 식품, 화장품 등 제품에 사용되는 보존제는 미량만 사용해도 보존 효과가 명확해야 하며, 효과가 지속적이고 사용방법이 간단해야 할 뿐만 아니라, 다양한 미생물에 대해 효과를 발휘해야 하면서도 독성이 없어야 한다. 특히 천연 보존료는 유효성분이 명확하고 함량이 상당히 높아야 한다.To prevent the growth of microorganisms or spoilage caused by unwanted chemical changes, substances added to products such as food, pharmaceuticals, cosmetics, household goods, paints, biological samples, and wood have been developed, and until recently, synthetic preservatives are chemically synthesized and manufactured. Although etc. have been used as a preservative, the demand for natural preservatives is increasing due to the recent improvement in living standards and the tendency to prefer natural or safe products. Preservatives used in products such as foods and cosmetics should have clear preservative effects even if only a small amount is used, and should not only be effective and simple to use, but also should be effective against various microorganisms and not be toxic. In particular, natural preservatives should have a clear active ingredient and a fairly high content.
천연에서 유래한 보존료 성분과 관련하여, 천연물에 함유된 숙시닉산, 말릭산, 타르타릭산, 벤조익산 등의 유기산류가 미생물의 증식을 억제하고, 플라보노이드나 카테킨류 화합물이 항균 효과가 있으며, 계란에 함유된 리소자임과 우유에 함유된 락토페린, 젖산균이 생성하는 나이신 등의 단백질과 펩타이드성 물질에 대한 항균 효과가 알려져 있다. 또한, 우리나라에서는 많이 사용되는 향신료인 마늘과 양파의 성분에 의한 항균 작용이 연구되었으며, 국내의 다양한 생약재 또는 식물성분에 의한 항균성에 대한 연구가 진행되어 산사, 황련, 측백, 창출, 석창포의 에탄올 추출물이 그람양성 및 음성세균 모두에 대하여 강한 항균성을 가졌다고 보고하였다. 이외에도, 상백피 추출물이 리스테리아 모노시토진(Listeria monocytogenes)의 증식을 저해하는 것으로 보고하였고, 한약재인 오미자, 울금, 자초, 고삼, 감초 등이 항균 활성이 있다고 보고하고 있으며 녹차, 황금, 쑥, 은(Ag) 나노 성분, 솔잎 성분, 유산균 유래 항균 펩타이드 등이 보고되어 있다. 또한, 대한민국 등록특허공보 제10-1935751호에는 황금의 물 추출물, 감초의 물 추출물, 대추의 물 추출물 및 황기의 물 추출물로 이루어진조합; 및 코코넛 압착 추출물의 발효물;로 이루어진 군으로부터 선택되는 식물 추출물과, 홍삼 에탄올 추출물을 포함하는 바실러스속 균 억제용 조성물 및 이를 식품 보존제 또는 식중독 예방용 건강식품으로 활용하는 내용이 개시되어 있다. 또한, 대한민국 등록특허공보 제10-1915304호에는 아이스플랜트 에탄올 추출물을 n-헥세인(n-hexane), 클로로포름(chloroform), 에틸아세테이트(ethyl acetate) 및 n-부탄올(n-butanol)로 순차적으로 분획하여 얻은 에틸아세테이트 분획물을 유효성분으로 포함하며, 황색포도상구균 (Staphylococcus aureus), 바실러스 세레우스 (Bacillus cereus), 리스테리아 모노사이토제니스 (Listeria monocytogenes), 대장균 O157:H7 (Escherichia coli O157:H7), 및 쥐티푸스균 (Salmonella typhimurium)으로 이루어진 군으로부터 선택되는 어느 1종 이상의 식중독균에 대해 항균 활성을 갖는, 식중독균 저해용 항균 조성물이 개시되어 있다.Regarding the preservatives derived from nature, organic acids such as succinic acid, malic acid, tartaric acid, and benzoic acid contained in natural products inhibit the growth of microorganisms, and flavonoids and catechin compounds have antibacterial effects. It is known to have antimicrobial effects on proteins and peptide substances such as lysozyme contained in lysozyme, lactoferrin contained in milk, and niacin produced by lactic acid bacteria. In addition, the antimicrobial activity of garlic and onion, which are widely used spices, has been studied in Korea, and studies on the antimicrobial properties of various herbal or plant ingredients in Korea have been conducted. It was reported that it had strong antimicrobial properties against both Gram-positive and negative bacteria. In addition, it has been reported that the extract of Serrata chinensis inhibits the proliferation of Listeria monocytogenes, and it is reported that the herbal medicinal herbs such as Schisandra, Turmeric, Jaweed, Gosam, Licorice have antibacterial activity, and green tea, gold, mugwort, and silver ( Ag) nano-component, pine needle component, and antibacterial peptide derived from lactic acid bacteria have been reported. In addition, Korean Patent Publication No. 10-1935751 discloses a combination consisting of a water extract of gold, a water extract of licorice, a water extract of jujube, and a water extract of Astragalus; And a fermented product of the compressed coconut extract; a composition for inhibiting Bacillus genus including a plant extract selected from the group consisting of, and ethanol extract of red ginseng, and the contents of utilizing it as a food preservative or health food for preventing food poisoning are disclosed. In addition, Korean Patent Publication No. 10-1915304 discloses the ice plant ethanol extract sequentially with n-hexane, chloroform, ethyl acetate, and n-butanol. It contains the ethyl acetate fraction obtained by fractionation as an active ingredient, Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, E. coli O157:H7 (Escherichia coli O157:H7), And it has antibacterial activity against any one or more food poisoning bacteria selected from the group consisting of Salmonella typhimurium, an antibacterial composition for inhibiting food poisoning bacteria is disclosed.
그러나, 효과적인 항균 보존제로서 개발을 위해서는 가장 큰 단점인 독성 등 부작용을 줄이고 동시에 폭넓은 항균 범위와 제형상의 안정성 등을 보유한 천연 항균/방부 물질의 개발이 필요하다.However, in order to develop an effective antimicrobial preservative, it is necessary to develop a natural antibacterial/preservative material having a wide antibacterial range and formulation stability while reducing side effects such as toxicity, which is the biggest disadvantage.
본 발명은 종래의 기술적 배경하에서 도출된 것으로서, 본 발명의 목적은 환경친화적이고 인체에 무해하며 다양한 식품 오염균 내지 병원균에 대해 우수한 항균 활성을 가지는 항균 조성물 및 이를 식품학적으로 안전하게 제조할 수 있는 방법을 제공하는데에 있다.The present invention is derived from the conventional technical background, the object of the present invention is environmentally friendly, harmless to the human body, and an antimicrobial composition having excellent antibacterial activity against various food contaminants or pathogens, and a method for preparing the same safely food Is to provide.
또한, 본 발명의 목적은 항균 조성물의 식품보존제 등으로의 용도를 제공하는데에 있다.In addition, an object of the present invention is to provide a use of an antibacterial composition as a food preservative.
본 발명자들은 국내 자생 천연식물 종들에서 항균 및 방부 활성이 우수한 식물 종을 선별하고, 이들 식물 종을 대상으로 항균 활성 검색을 수행하여 그 중 항균 활성이 우수하고 조합시 시너지 효과에 의해 항균 범위가 넓으면서도 인체에 안전한 항균 활성을 갖는 식물 추출물을 확인하였다. 또한, 식물 추출물의 항균 활성을 더욱 향상시키기 위한 추출 방법과 배합법을 연구한 결과, 소정의 추출 조건 및 배합 조건에 의해 항균 활성이 더욱 향상되는 것을 확인하고, 본 발명을 완성하였다. The present inventors selected plant species with excellent antibacterial and preservative activity from native natural plant species in Korea, and performed antibacterial activity search for these plant species, among which the antibacterial activity is excellent and the antibacterial range is wide due to the synergistic effect upon combination. While it was confirmed that plant extracts have antibacterial activity that is safe for the human body. In addition, as a result of studying the extraction method and formulation method for further improving the antibacterial activity of the plant extract, it was confirmed that the antibacterial activity was further improved by predetermined extraction conditions and compounding conditions, and the present invention was completed.
상기 목적을 해결하기 위하여, 본 발명의 일 예는 감초의 열수 추출물, 정향의 열수 추출물, 소목의 열수 추출물, 지유의 열수 추출물 및 호장근의 열수 추출물로 구성된 식물 복합 추출물로 이루어지거나 상기 식물 복합 추출물을 유효성분으로 포함하는 항균 조성물을 제공한다.In order to solve the above object, an example of the present invention is composed of a plant complex extract consisting of a hot water extract of licorice, a hot water extract of cloves, a hot water extract of a small tree, a hot water extract of oil and a hot water extract of Hojanggeun, or the plant complex extract It provides an antibacterial composition comprising as an active ingredient.
상기 식물 복합 추출물은 식물 복합 추출물 전체 건조 중량을 기준으로 감초의 열수 추출물 65~85 중량%, 정향의 열수 추출물 10~20 중량%, 소목의 열수 추출물 0.2~2 중량%, 지유의 열수 추출물 1~10 중량% 및 호장근의 열수 추출물 1~10 중량%로 구성되고, 바람직하게는 식물 복합 추출물 전체 건조 중량을 기준으로 감초의 열수 추출물 70~80 중량%, 정향의 열수 추출물 12~18 중량%, 소목의 열수 추출물 0.5~1.5 중량%, 지유의 열수 추출물 2~8 중량% 및 호장근의 열수 추출물 2~8 중량%로 구성될 수 있다. 또한, 상기 식물 복합 추출물은 가자의 열수 추출물, 구기자의 열수 추출물, 육두구의 열수 추출물 및 오배자의 열수 추출물로 이루어진 군에서 선택되는 1종 이상의 식물 추출물을 더 포함할 수 있다. 예를 들어, 상기 식물 복합 추출물은 식물 복합 추출물 전체 건조 중량을 기준으로 감초의 열수 추출물 65~85 중량%, 정향의 열수 추출물 10~20 중량%, 소목의 열수 추출물 0.2~2 중량%, 지유의 열수 추출물 1~10 중량%, 호장근의 열수 추출물 1~10 중량%, 가자의 열수 추출물 0.1~2 중량%, 구기자의 열수 추출물 0.1~4 중량%, 육두구의 열수 추출물 0.1~2 중량% 및 오배자의 열수 추출물 0.1~2 중량%로 구성될 수도 있다.The plant complex extract is 65 to 85% by weight of the hot water extract of licorice, 10 to 20% by weight of the hot water extract of clove, 0.2 to 2% by weight of the hot water extract of Somochi, based on the total dry weight of the plant complex extract. Consisting of 10% by weight and 1 to 10% by weight of the hot water extract of Hojanggeun, preferably 70 to 80% by weight of the hot water extract of licorice, 12 to 18% by weight of the hot water extract of cloves, based on the total dry weight of the plant complex extract, It may be composed of 0.5 to 1.5% by weight of hot water extract of Somok, 2 to 8% by weight of hot water extract of oil, and 2 to 8% by weight of hot water extract of Hojanggeun. In addition, the plant complex extract may further include one or more plant extracts selected from the group consisting of a hot water extract of Gaza, a hot water extract of Goji japonica, a hot water extract of nutmeg, and a hot water extract of Obaeja. For example, the plant complex extract is 65 to 85% by weight of the hot water extract of licorice, 10 to 20% by weight of the hot water extract of clove, 0.2 to 2% by weight of the hot water extract of Sochi, based on the total dry weight of the plant complex extract. Hot water extract 1-10% by weight, Hojanggeun hot water extract 1-10% by weight, Gaja hot water extract 0.1-2% by weight, Goji fruit hot water extract 0.1-4% by weight, Nutmeg hot water extract 0.1-2% by weight, and ovary It may be composed of 0.1 to 2% by weight of the hot water extract.
본 발명의 일 예에 따른 항균 조성물에서 유효성분인 식물 복합 추출물의 함량은 크게 제한되지 않으며, 예를 들어 전체 중량을 기준으로 0.01~99 중량%, 바람직하게는 0.5~50 중량%, 더 바람직하게는 1~30 중량%일 수 있다. 또한, 본 발명의 일 예에 따른 항균 조성물은 고상 또는 액상 등 다양한 제형을 가질 수 있다.The content of the plant complex extract as an active ingredient in the antibacterial composition according to an embodiment of the present invention is not limited, for example, 0.01 to 99% by weight, preferably 0.5 to 50% by weight, more preferably based on the total weight. May be 1 to 30% by weight. In addition, the antibacterial composition according to an example of the present invention may have various formulations such as solid or liquid.
본 발명의 일 예에 따른 항균 조성물은 황색포도상구균(Staphylococcus aureus), 대장균(Escherichia coli) 또는 세레우스균(Bacillus cereus)에 대해 우수한 항균 활성을 가진다.The antimicrobial composition according to an embodiment of the present invention has excellent antimicrobial activity against Staphylococcus aureus , Escherichia coli , or Bacillus cereus .
상기 목적을 해결하기 위하여 본 발명의 일 예는 감초, 정향, 소목, 지유 및 호장근 각각을 건조 중량의 10~20배 중량에 해당하는 90~100℃의 열수에 침지하고 12~36 hr, 바람직하게는 20~28 hr 동안 정치시켜 추출물을 추출하고 여과하여 잔사를 제거하고 각각의 추출액을 수득하는 단계; 상기 각각의 추출액을 농축하여 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액을 수득하는 단계; 및 상기 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액을 배합하여 조성물을 완성하는 단계를 포함하는 항균 조성물의 제조방법을 제공한다. 본 발명의 일 예에 따른 항균 조성물의 제조방법은 추출물 함유 농축액을 배합하여 조성물을 완성한 후 스프레이 드라이, 동결건조, 열풍건조 등과 같은 공지의 고형화 방법으로 고형화하는 단계를 더 포함할 수 있다.In order to solve the above object, an example of the present invention is immersed in hot water at 90 to 100°C corresponding to 10 to 20 times the weight of the dry weight of each of licorice, cloves, somok, oil, and hojanggeun, and 12 to 36 hr, preferably It is allowed to stand for 20 to 28 hr to extract the extract, filter to remove the residue, and obtain each extract; Concentrating each of the extracts to obtain a licorice extract-containing concentrate, clove extract-containing concentrate, somok extract-containing concentrate, oilseed oil extract-containing concentrate, and hojanggeun extract-containing concentrate; And it provides a method for preparing an antibacterial composition comprising the step of combining the licorice extract-containing concentrate, clove extract-containing concentrate, somok extract-containing concentrate, oilseed oil extract-containing concentrate, and hojanggeun extract-containing concentrate to complete the composition. A method of preparing an antibacterial composition according to an embodiment of the present invention may further include a step of solidifying by a known solidification method such as spray drying, freeze drying, hot air drying, etc. after completing the composition by blending the extract-containing concentrate.
본 발명의 일 예에 따른 항균 조성물의 제조방법에서 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액의 배합비는 크게 제한되지 않으며, 항균 조성물의 항균 활성, 식품학적 안전성, 식품보존제로의 적용시 피보전 식품의 관능적 특성 담보 등을 고려할 때 배합되는 농축액 전체 중량을 기준으로 감초 추출물 함유 농축액의 함량은 65~85 중량%인 것이 바람직하고 70~80 중량%인 것이 더 바람직하며, 정향 추출물 함유 농축액의 함량은 10~20 중량%인 것이 바람직하고 12~18 중량%인 것이 더 바람직하며, 소목 추출물 함유 농축액의 함량은 0.2~2 중량%인 것이 바람직하고 0.5~1.5 중량%인 것이 더 바람직하며, 지유 추출물 함유 농축액의 함량은 1~10 중량%인 것이 바람직하고 2~8 중량%인 것이 더 바람직하며, 호장근 추출물 함유 농축액의 함량은 1~10 중량%인 것이 바람직하고 2~8 중량%인 것이 더 바람직하다.In the method for preparing an antimicrobial composition according to an embodiment of the present invention, the blending ratio of the concentrate containing licorice extract, the concentrate containing the cloves extract, the concentrate containing the beetroot extract, the concentrate containing the oil extract and the concentrate containing the Hojanggeun extract is not largely limited, and the antibacterial composition When considering activity, food safety, and guaranteeing the organoleptic properties of the preserved food when applied as a food preservative, the content of the concentrate containing licorice extract is preferably 65 to 85% by weight based on the total weight of the concentrate to be blended. %, and the content of the concentrate containing clove extract is preferably 10 to 20% by weight, more preferably 12 to 18% by weight, and the content of the concentrate containing Somok extract is preferably 0.2 to 2% by weight, and It is more preferable that it is 0.5 to 1.5% by weight, and the content of the concentrate containing oily oil extract is preferably 1 to 10% by weight, more preferably 2 to 8% by weight, and the content of the concentrate containing Hojanggeun extract is 1 to 10% by weight It is preferable that it is %, and it is more preferable that it is 2-8 weight%.
본 발명의 일 예에 따른 항균 조성물의 제조방법은 항균 조성물의 동일 또는 유사한 특성을 만족시키는 범위 내에서 다양하게 변형될 수 있다. 예를 들어, 본 발명의 일 예에 따른 항균 조성물의 제조방법은 감초, 정향, 소목, 지유 및 호장근 각각을 건조 중량의 10~20배 중량에 해당하는 90~100℃의 열수에 침지하고 12~36 hr, 바람직하게는 20~28 hr 동안 정치시켜 추출물을 추출하고 여과하여 잔사를 제거하고 각각의 추출액을 수득하는 단계; 상기 각각의 추출액을 농축하여 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액을 수득하는 단계; 상기 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액을 각각 고형화하여 감초 추출물, 정향 추출물, 소목 추출물, 지유 추출물 및 호장근 추출물을 수득하는 단계; 및 상기 감초 추출물, 정향 추출물, 소목 추출물, 지유 추출물 및 호장근 추출물을 배합하여 고상의 조성물을 완성하는 단계를 포함할 수 있다. 또한, 본 발명의 일 예에 따른 항균 조성물의 제조방법은 감초, 정향, 소목, 지유 및 호장근 각각을 건조 중량의 10~20배 중량에 해당하는 90~100℃의 열수에 침지하고 12~36 hr, 바람직하게는 20~28 hr 동안 정치시켜 추출물을 추출하고 여과하여 잔사를 제거하고 각각의 추출액을 수득하는 단계; 감초 추출액, 정향 추출액, 소목 추출액, 지유 추출액 및 호장근 추출액을 배합하여 혼합 추출액을 수득하는 단계; 및 상기 혼합 추출액을 농축하여 추출물 혼합 농축액 조성물을 완성하는 단계를 포함할 수 있고, 상기 추출물 혼합 농축액 조성물을 고형화하여 고상의 추출물 혼합 조성물을 완성하는 단계를 더 포함할 수도 있다. 또한, 본 발명의 일 예에 따른 항균 조성물의 제조방법은 감초, 정향, 소목, 지유 및 호장근으로 구성된 혼합 식물 원료를 혼합 식물 원료 건조 중량의 10~20배 중량에 해당하는 90~100℃의 열수에 침지하고 12~36 hr, 바람직하게는 20~28 hr 동안 정치시켜 추출물을 추출하고 여과하여 잔사를 제거하고 혼합 추출액을 수득하는 단계; 및 상기 혼합 추출액을 농축하여 추출물 혼합 농축액 조성물을 완성하는 단계를 포함할 수 있고, 상기 추출물 혼합 농축액 조성물을 고형화하여 고상의 추출물 혼합 조성물을 완성하는 단계를 더 포함할 수도 있다. 또한, 각 식물 원료를 혼합하여 한번에 혼합 추출액을 수득하는 경우 혼합 식물 원료 내에서 각 식물 원료의 함량은 혼합 식물 원료 전체 건조 중량을 기준으로 감초의 함량은 65~85 중량%인 것이 바람직하고 70~80 중량%인 것이 더 바람직하며, 정향의 함량은 10~20 중량%인 것이 바람직하고 12~18 중량%인 것이 더 바람직하며, 소목의 함량은 0.2~2 중량%인 것이 바람직하고 0.5~1.5 중량%인 것이 더 바람직하며, 지유의 함량은 1~10 중량%인 것이 바람직하고 2~8 중량%인 것이 더 바람직하며, 호장근의 함량은 1~10 중량%인 것이 바람직하고 2~8 중량%인 것이 더 바람직하다.The method for preparing an antimicrobial composition according to an embodiment of the present invention may be variously modified within a range satisfying the same or similar properties of the antimicrobial composition. For example, in the method of manufacturing an antibacterial composition according to an embodiment of the present invention, each of licorice, cloves, chopsticks, fat oil, and gojijanggeun is immersed in hot water at 90 to 100°C corresponding to a weight of 10 to 20 times the dry weight, and 12 Extracting the extract by allowing it to stand for ~36 hr, preferably 20~28 hr, filtering to remove the residue, and obtaining each extract; Concentrating each of the extracts to obtain a licorice extract-containing concentrate, clove extract-containing concentrate, somok extract-containing concentrate, oilseed oil extract-containing concentrate, and hojanggeun extract-containing concentrate; Solidifying the licorice extract-containing concentrate, clove extract-containing concentrate, somok extract-containing concentrate, licorice extract-containing concentrate, and hojanggeun extract-containing concentrate to obtain licorice extract, cloves extract, bovinemok extract, oil extract and hojanggeun extract; And it may include the step of combining the licorice extract, clove extract, somok extract, oil extract and hojanggeun extract to complete a solid composition. In addition, the method for producing an antibacterial composition according to an embodiment of the present invention is immersed in hot water at 90 to 100°C corresponding to 10 to 20 times the weight of dry weight of licorice, cloves, chopped soybeans, fat oil, and hojanggeun, respectively, and 12 to 36 hr, preferably 20 to 28 hr to extract the extract and filter to remove the residue and obtain each extract; Mixing licorice extract, clove extract, bovine mok extract, oil extract and hojanggeun extract to obtain a mixed extract; And concentrating the mixed extract to complete an extract mixed concentrate composition, and solidifying the extract mixed concentrate composition to complete a solid extract mixed composition. In addition, the manufacturing method of the antibacterial composition according to an embodiment of the present invention comprises a mixed plant raw material consisting of licorice, cloves, joiner, oil and jangjang root of 90 to 100 ℃ corresponding to the weight of 10 to 20 times the dry weight of the mixed plant raw material. Immersing in hot water and allowing it to stand for 12 to 36 hr, preferably 20 to 28 hr, extracting the extract, filtering to remove the residue, and obtaining a mixed extract; And concentrating the mixed extract to complete an extract mixed concentrate composition, and solidifying the extract mixed concentrate composition to complete a solid extract mixed composition. In addition, when each plant raw material is mixed to obtain a mixed extract at once, the content of each plant raw material in the mixed plant raw material is preferably 65 to 85% by weight based on the total dry weight of the mixed plant raw material, and 70 to It is more preferable that it is 80% by weight, the content of cloves is preferably 10 to 20% by weight, more preferably 12 to 18% by weight, and the content of joiner is preferably 0.2 to 2% by weight, and 0.5 to 1.5% by weight It is more preferable that it is %, and the content of the oil is preferably 1 to 10% by weight, more preferably 2 to 8% by weight, and the content of the rhizome is preferably 1 to 10% by weight, and 2 to 8% by weight It is more preferable to be.
또한, 본 발명의 일 예에 따른 항균 조성물의 제조방법에서 식물 추출물을 얻기 위해 추출 용매로 열수를 사용하였으나, 항균 조성물의 동일 또는 유사한 특성을 만족시키는 범위 내에서 추출 용매의 균등 범위가 탄소수 1 내지 4의 저급 알코올, 또는 함수 저급 알코올 등으로 확장될 수 있다.In addition, hot water was used as an extraction solvent to obtain a plant extract in the method for producing an antimicrobial composition according to an embodiment of the present invention, but within a range satisfying the same or similar characteristics of the antibacterial composition, the equivalent range of the extraction solvent is from 1 to carbon number. It can be extended to a lower alcohol of 4, or a hydrated lower alcohol.
상기 목적을 해결하기 위하여, 본 발명의 일 예는 상기 항균 조성물의 용도로 식품보존제, 방부제, 식중독 예방 또는 개선용 기능성 식품 등을 제공한다. 본 발명의 일 예에 따른 항균 조성물은 황색포도상구균(Staphylococcus aureus) 등에 대해 우수한 항균 활성을 가지면서도 식품학적으로 안전하고 피보전 식품의 관능적 특성에 부정적인 영향을 주지 않기 때문에 다양한 용도로 사용될 수 있다.In order to solve the above object, an example of the present invention provides a food preservative, a preservative, a functional food for preventing or improving food poisoning for the use of the antibacterial composition. The antimicrobial composition according to an embodiment of the present invention can be used for various purposes because it has excellent antimicrobial activity against Staphylococcus aureus , etc., and is food-safe and does not negatively affect the organoleptic properties of preserved foods.
본 발명에서 상기 식품보존제, 방부제, 식중독 예방 또는 개선용 기능성 식품은 전술한 항균 조성물의 구체적인 용도에 해당하며, 항균 조성물과 구성성분 및 제형이 동일할 수도 있다. 예를 들어, 본 발명의 일 예에 따른 식품보존제, 방부제, 식중독 예방 또는 개선용 기능성 식품은 감초의 열수 추출물, 정향의 열수 추출물, 소목의 열수 추출물, 지유의 열수 추출물 및 호장근의 열수 추출물로 구성된 식물 복합 추출물로 이루어지거나 상기 식물 복합 추출물을 유효성분으로 포함할 수 있다. 또한, 본 발명의 일 예에 따른 식품보존제, 방부제, 식중독 예방 또는 개선용 기능성 식품에서 상기 식물 복합 추출물의 함량은 크게 제한되지 않으며, 예를 들어 전체 중량을 기준으로 0.01~99 중량%, 바람직하게는 0.5~50 중량%, 더 바람직하게는 1~30 중량%일 수 있다.In the present invention, the food preservatives, preservatives, and functional foods for preventing or improving food poisoning correspond to specific uses of the antibacterial composition described above, and may have the same composition and formulation as the antibacterial composition. For example, food preservatives, preservatives, and functional foods for the prevention or improvement of food poisoning according to an embodiment of the present invention include hot water extract of licorice, hot water extract of clove, hot water extract of bovine tree, hot water extract of oil, and hot water extract of hojanggeun. Consisting of a composed plant complex extract or may include the plant complex extract as an active ingredient. In addition, the content of the plant complex extract in the food preservative, preservative, and functional food for preventing or improving food poisoning according to an example of the present invention is not limited, for example, 0.01 to 99% by weight based on the total weight, preferably May be 0.5 to 50% by weight, more preferably 1 to 30% by weight.
또한, 본 발명에서 상기 식품보존제, 방부제, 식중독 예방 또는 개선용 기능성 식품은 전술한 항균 조성물의 구성성분 외에 구체적인 목적에 맞게 추가적인 성분을 더 포함할 수도 있고, 항균 조성물과 다른 액상 또는 고상의 제형으로 제조될 수도 있다. 예를 들어, 본 발명에서 상기 식중독 예방 또는 개선용 기능성 식품은 농축액, 음료, 건조분말, 과립, 태블릿(tablet) 또는 환 등과 같은 다양한 형태를 가질 수 있다. 또한, 상기 식중독 예방 또는 개선용 기능성 식품은 구성성분으로 항균 조성물 외에 식품학적으로 허용 가능한 담체, 여러 가지 향미제 또는 천연 탄수화물 등을 추가 성분으로서 함유할 수 있다. 또한, 상기 식중독 예방 또는 개선용 기능성 식품은 여러 가지 영양제, 비타민, 전해질, 풍미제, 착색제, 펙트산 및 그의 염, 알긴산 및 그의 염, 유기산, 보호성 콜로이드 증점제, pH 조절제, 안정화제, 글리세린, 알코올, 탄산음료에 사용되는 탄산화제 등을 함유할 수 있다. 그 밖에 상기 식중독 예방 또는 개선용 기능성 식품은 천연 과일주스, 과일주스 음료 및 야채 음료의 제조를 위한 과육을 함유할 수 있다. 이러한 성분들은 독립적으로 또는 혼합하여 사용할 수 있다. 상술한 천연 탄수화물은 포도당, 과당과 같은 모노사카라이드, 말토스, 슈크로스와 같은 디사카라이드, 및 덱스트린, 사이클로덱스트린과 같은 폴리사카라이드, 자일리톨, 소르비톨, 에리트리톨 등의 당알코올이다. 향미제로는 타우마틴, 스테비아 추출물과 같은 천연 향미제나 사카린, 아스파르탐과 같은 합성 향미제 등을 사용할 수 있다.In addition, in the present invention, the food preservatives, preservatives, and functional foods for preventing or improving food poisoning may further contain additional ingredients for specific purposes in addition to the components of the above-described antibacterial composition, and in a liquid or solid formulation different from the antibacterial composition. It can also be manufactured. For example, in the present invention, the functional food for preventing or improving food poisoning may have various forms such as concentrate, beverage, dry powder, granules, tablets, or pills. In addition, the functional food for preventing or improving food poisoning may contain, as an additional component, a food pharmaceutically acceptable carrier, various flavors, or natural carbohydrates, in addition to the antibacterial composition as a component. In addition, the functional food for preventing or improving food poisoning is a variety of nutrients, vitamins, electrolytes, flavoring agents, coloring agents, pectic acid and salts thereof, alginic acid and salts thereof, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, glycerin, It may contain alcohol, carbonated beverages, and the like. In addition, the functional food for preventing or improving food poisoning may contain pulp for the manufacture of natural fruit juice, fruit juice beverage, and vegetable beverage. These ingredients may be used independently or in combination. The natural carbohydrates described above are monosaccharides such as glucose and fructose, disaccharides such as maltose and sucrose, and polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. As the flavoring agent, natural flavoring agents such as taumatin and stevia extract, or synthetic flavoring agents such as saccharin and aspartame may be used.
본 발명의 일 예에 따른 항균 조성물은 황색포도상구균(Staphylococcus aureus) 등에 대해 우수한 항균 활성을 가지면서도 식물 추출물을 기반으로 하기 때문에 친환경적이고 식품학적으로 안전하다. 또한, 본 발명의 일 예에 따른 항균 조성물은 식품에 사용이 불가능한 원료를 포함하지 않고 식품에 제한적으로 사용이 가능한 원료의 함량이 매우 제한적이어서 인체에 무해하다. 또한, 본 발명의 일 예에 따른 항균 조성물은 정향과 같이 특이한 향취를 가진 원료의 함량이 피보전 식품의 관능적 특성에 부정적인 영향을 주지 않을 정도의 범위로 제한된다. 따라서, 본 발명에 따른 항균 조성물을 식품보존제 등의 용도로 사용하는 경우 가공식품, 단체 급식 등에서 식품의 보존성을 증대시키고 유해균 증식 또는 식중독 발생 등을 예방함으로써 안전한 식품 유통 및 국민의 식생활 안정에 기여할 수 있다.The antibacterial composition according to an embodiment of the present invention is eco-friendly and food-safe because it is based on plant extracts while having excellent antibacterial activity against Staphylococcus aureus . In addition, the antimicrobial composition according to an embodiment of the present invention does not contain raw materials that cannot be used in food and is harmless to the human body because the content of raw materials that can be used restrictively in food is very limited. In addition, the antimicrobial composition according to an embodiment of the present invention is limited to a range in which the content of raw materials having a peculiar scent such as cloves does not negatively affect the organoleptic properties of the preserved food. Therefore, when the antibacterial composition according to the present invention is used as a food preservative, it can contribute to safe food distribution and the stability of the people's diet by increasing the preservability of food in processed foods, group meals, etc., and preventing the growth of harmful bacteria or food poisoning. have.
이하, 본 발명을 실시예를 통하여 구체적으로 설명한다. 다만, 하기 실시예는 본 발명의 기술적 특징을 명확하게 예시하기 위한 것 일뿐, 본 발명의 보호범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in detail through examples. However, the following examples are only intended to clearly illustrate the technical features of the present invention, and do not limit the scope of the present invention.
1. 식물 추출물의 제조1. Preparation of plant extract
실시예 1.Example 1.
식물 원료인 가자, 감초, 지유, 구기자, 육두구, 소목, 정향, 작약, 오배자, 호장근을 시중에서 구입하여 식물 추출물의 제조에 사용하였다. 상기 가자는 가자나무(Terminalia chebula Retzius)의 성숙한 열매에서 씨를 제거하고 말린 과육을 말한다. 상기 감초는 콩과에 속하는 다년생 초본식물인 감초(Glycyrrhiza uralensis Fischer)의 뿌리 또는 줄기 일부를 함께 건조시킨 것이다. 상기 지유는 장미과 식물인 오이풀(Sanguisorba officinalis L.)의 뿌리와 뿌리줄기를 말린 것이다. 상기 구기자는 구기자나무(Lycium chinense Miller)의 열매를 말한다. 상기 육두구는 육두구과 식물인 육두구나무(Myristica fragrans Houtt.)의 익은 열매를 말린 것이다. 상기 소목은 콩과에 속하는 상록교목인 소목(Caesalpinia sappan L.)의 심재를 말한다. 상기 정향은 정향과에 속하는 식물인 정향나무(Syzygium aromaticum Merrill et Perry)의 꽃봉오리를 말한다. 상기 작약은 쌍떡잎식물 작약과 작약속의 여러해살이풀인 작약(Paeonia lactiflora)의 뿌리를 말한다. 상기 오배자는 옻나무과 식물인 붉나무(Rhus javanica L.)의 잎에 생긴 벌레집을 말린 것이다. 상기 호장근은 마디풀과에 속하는 다년생 초본식물인 호장(Polygonum cuspidatum, Polygonum sachalinensis, Reynoutria japonica 또는 Reynoutria sachalinensis)의 뿌리를 말한다.Plant raw materials such as Gaja, Licorice, Oil, Goji, Nutmeg, Somok, Clove, Peony, Obaeja, and Hojanggeun were purchased commercially and used in the manufacture of plant extracts. The halibut refers to the dried pulp of the mature fruit of Terminalia chebula Retzius. The licorice is a perennial herbaceous plant belonging to the legume family, licorice (Glycyrrhiza uralensis Fischer) of the root or stem part of the dried together. The oil is dried the roots and rhizomes of the rose family Cucumber (Sanguisorba officinalis L.). The wolfberry refers to the fruit of Lycium chinense Miller. The nutmeg is dried ripe fruit of the nutmeg family, the nutmeg tree (Myristica fragrans Houtt.). The somok refers to the heartwood of Somok (Caesalpinia sappan L.), an evergreen tree belonging to the legume family. The clove refers to the bud of a plant belonging to the Clove family, Clove (Syzygium aromaticum Merrill et Perry). The peony refers to the root of the dicotyledonous plant peony and peony (Paeonia lactiflora), a perennial plant of the genus Peony. The ovary is dried insect nests formed on the leaves of Rhus javanica L. The hojanggeun refers to the root of a perennial herbaceous plant belonging to the Mardiaceae family, Hojang (Polygonum cuspidatum, Polygonum sachalinensis, Reynoutria japonica, or Reynoutria sachalinensis).
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 10배 중량에 해당하는 70℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출하고, Whatman No. 2 필터 페이퍼로 여과하여 잔사를 제거하고 추출액을 수득하였다. 이후, 상기 추출액을 상용화된 감압농축기로 원래 부피의 1/10로 농축하여 각 식물 원료의 추출물 함유 농축액을 수득하였다.After washing each plant raw material, drying it, mincing or powdering it, immersing it in hot water at 70°C, which is 10 times the weight of the dry weight, and allowing it to stand for 24 hours to extract the extract, Whatman No. 2 Filtered with filter paper to remove the residue to obtain an extract. Thereafter, the extract was concentrated to 1/10 of the original volume with a commercially available vacuum concentrator to obtain a concentrate containing extracts of each plant material.
실시예 2.Example 2.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 20배 중량에 해당하는 70℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출하고, Whatman No. 2 필터 페이퍼로 여과하여 잔사를 제거하고 추출액을 수득하였다. 이후, 상기 추출액을 상용화된 감압농축기로 원래 부피의 1/20로 농축하여 각 식물 원료의 추출물 함유 농축액을 수득하였다.After washing each plant material, drying it, mincing or powdering it, immersing it in hot water at 70°C, which is 20 times the weight of the dry weight, and allowing it to stand for 24 hours to extract the extract, Whatman No. 2 Filtered with filter paper to remove the residue to obtain an extract. Thereafter, the extract was concentrated to 1/20 of the original volume with a commercialized vacuum concentrator to obtain a concentrate containing extracts of each plant material.
실시예 3.Example 3.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 10배 중량에 해당하는 80℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출한 점을 제외하고는 실시예 1과 동일한 방법으로 각 식물 원료의 추출액 및 추출물 함유 농축액을 수득하였다.The same as in Example 1, except that each plant material was washed, dried, minced or powdered, and then immersed in hot water at 80° C. equivalent to 10 times the dry weight, and allowed to stand for 24 hours to extract the extract. By the method, an extract of each plant material and an extract-containing concentrate were obtained.
실시예 4.Example 4.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 20배 중량에 해당하는 80℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출한 점을 제외하고는 실시예 2와 동일한 방법으로 각 식물 원료의 추출액 및 추출물 함유 농축액을 수득하였다.The same as in Example 2, except that each plant material was washed, dried, minced or powdered, and then immersed in hot water at 80° C. equivalent to 20 times the dry weight, and allowed to stand for 24 hours to extract the extract. By the method, an extract of each plant material and an extract-containing concentrate were obtained.
실시예 5.Example 5.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 10배 중량에 해당하는 90℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출한 점을 제외하고는 실시예 1과 동일한 방법으로 각 식물 원료의 추출액 및 추출물 함유 농축액을 수득하였다.The same as in Example 1, except that each plant material was washed, dried, minced or powdered, and then immersed in hot water at 90° C. corresponding to 10 times the weight of the dry weight, and allowed to stand for 24 hours to extract the extract. By the method, an extract of each plant material and an extract-containing concentrate were obtained.
실시예 6.Example 6.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 20배 중량에 해당하는 90℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출한 점을 제외하고는 실시예 2와 동일한 방법으로 각 식물 원료의 추출액 및 추출물 함유 농축액을 수득하였다.The same as in Example 2, except that each plant material was washed, dried, minced or powdered, and then immersed in hot water at 90° C. corresponding to 20 times the dry weight, and left to stand for 24 hr to extract the extract. By the method, an extract of each plant material and an extract-containing concentrate were obtained.
실시예 7.Example 7.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 10배 중량에 해당하는 100℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출한 점을 제외하고는 실시예 1과 동일한 방법으로 각 식물 원료의 추출액 및 추출물 함유 농축액을 수득하였다.The same as in Example 1, except that each plant material was washed, dried, minced or powdered, and then immersed in hot water at 100° C. corresponding to 10 times the dry weight, and allowed to stand for 24 hours to extract the extract. By the method, an extract of each plant material and an extract-containing concentrate were obtained.
실시예 8.Example 8.
각 식물 원료를 세척한 후 건조하고 이를 세절하거나 분말화한 후 건조 중량의 20배 중량에 해당하는 100℃의 열수에 침지하고 24 hr 동안 정치시켜 추출물을 추출한 점을 제외하고는 실시예 2와 동일한 방법으로 각 식물 원료의 추출액 및 추출물 함유 농축액을 수득하였다.The same as in Example 2, except that each plant material was washed, dried, minced or powdered, and then immersed in hot water at 100°C corresponding to 20 times the weight of the dry weight, and allowed to stand for 24 hours to extract the extract. By the method, an extract of each plant material and an extract-containing concentrate were obtained.
2. 식물 추출물의 종류 및 추출 조건에 따른 항균 활성 측정2. Measurement of antibacterial activity according to type of plant extract and extraction conditions
실시예 1 내지 실시예 8에서 수득한 각 식물 원료의 추출물 함유 농축액 1%를 사용하여 항균 활성을 시험하였다. 항균 활성 실험 방법은 측정하고자 시료 물질을 액상으로 조제한 후 액상의 균 배양액에 일정 비율로 넣고 일정 시간 동안 반응(또는 배양) 시킨 후 고체 배지 상에 반응액(또는 배양액)을 도말하여 생존한 균수를 측정하고, 사멸율을 계산하는 방법으로 추출물의 항균 활성을 log CFU/ml의 단위로 표시한다. 본 방법에서는 황색포도상구균(Staphylococcus aureus)을 600nm에서 흡광도(OD) 0.4가 될때까지 배양한 후 각각의 추출물들을 30초간 반응시켜 항균활성을 측정하였다. 액상의 균 배양액에 시료 물질을 첨가하지 않고 반응한 실험군을 대조군으로 하여 실시예-대조군을 계산한 후 이를 저해율 log CFU/ml로 표시하였다. 하기 표 1에 실시예 1 내지 실시예 8에서 수득한 각 식물 원료의 추출물의 항균 활성 측정 결과를 나타내었다.Antibacterial activity was tested using 1% of the extract-containing concentrate of each plant raw material obtained in Examples 1 to 8. The antibacterial activity test method is to prepare a sample material to be measured in a liquid state, put it in a liquid bacteria culture solution at a certain ratio, react (or culture) for a certain time, and then spread the reaction solution (or culture solution) on a solid medium to determine the number of surviving bacteria. By measuring and calculating the mortality rate, the antibacterial activity of the extract is expressed in units of log CFU/ml. In this method, Staphylococcus aureus was cultured at 600 nm until the absorbance (OD) reached 0.4, and then the respective extracts were reacted for 30 seconds to measure antibacterial activity. Example-control was calculated using the experimental group reacted without adding the sample material to the liquid bacterial culture medium, and then expressed as an inhibition rate log CFU/ml. Table 1 below shows the results of measuring the antibacterial activity of the extracts of each plant material obtained in Examples 1 to 8.
* (-) : 항균 활성이 없음을 의미함* (-): means that there is no antibacterial activity
상기 표 1에서 나타내는 바와 같이, 정향 추출물, 감초 추출물, 소목 추출물, 오배자 추출물 및 호장근 추출물은 황색포도상구균에 대해 우수한 항균 활성을 보였고, 그 밖에 가자 추출물 및 지유 추출물 등도 약간의 항균 활성을 보였다. 또한, 실시예 5 내지 실시예 8의 추출 조건으로 추출한 식물 추출물에서 우수한 항균 활성을 보였다.As shown in Table 1, the clove extract, licorice extract, beetroot extract, baeja extract, and hojanggeun extract showed excellent antibacterial activity against Staphylococcus aureus, and in addition, Gaza extract and oilseed extract showed some antibacterial activity. In addition, excellent antibacterial activity was shown in the plant extracts extracted under the extraction conditions of Examples 5 to 8.
3. 항균 조성물의 제조 및 항균 활서3. Preparation of antibacterial composition and antibacterial activity
상기 실시예 1 내지 실시예 8 중 에너지 저감 및 비용 측면을 고려하여 실시예 6의 방법으로 각 식물의 추출물 함유 농축액을 수득하고, 각 식물의 추출물 함유 농축액을 다양한 비율로 배합하여 식품 보존제로 사용할 수 있는 항균 조성물을 제조하였다. 한편, 가자, 소목, 오배자 등은 식품에 사용이 불가능하거나 제한적으로 사용이 가능한 원료이므로 항균 조성물 제조시 각 식물의 추출물 함유 농축액을 배합 성분에서 제외하거나 최소한의 비율로 적용하였다. 또한, 정향의 경우 특이한 향취로 너무 많은 양을 사용할 시 식품의 관능적 특성에 부정적인 영향을 줄수 있으므로 항균 조성물 제조시 정향의 추출물 함유 농축액 사용 비율을 조정하였다. 또한, 항균 조성물의 황색포도상구균에 대한 항균 활성을 각 식물의 추출물 함유 농축액의 항균 활성 측정 방법과 동일한 방법으로 측정하였다.Considering the energy reduction and cost aspects of Examples 1 to 8, the extract-containing concentrate of each plant was obtained by the method of Example 6, and the extract-containing concentrate of each plant was mixed in various ratios to be used as a food preservative. An antibacterial composition was prepared. On the other hand, Gaja, Somok, Obaeja, etc. are raw materials that cannot be used in food or can be used for a limited time, so when preparing the antibacterial composition, the concentrate containing the extract of each plant was excluded from the blending component or applied at a minimum ratio. In addition, in the case of cloves, when too much amount is used with a peculiar scent, it may negatively affect the sensory properties of food, so the use ratio of the concentrate containing the extract of cloves was adjusted when preparing the antibacterial composition. In addition, the antimicrobial activity of the antibacterial composition against Staphylococcus aureus was measured by the same method as the method of measuring the antibacterial activity of the extract-containing concentrate of each plant.
하기 표 2에 항균 조성물의 성분 배합비를 나타내었고, 하기 표 3에 항균 조성물의 황색포도상구균에 대한 항균 활성 측정 결과를 나타내었다.Table 2 below shows the composition ratio of the antibacterial composition, and Table 3 shows the results of measuring the antibacterial activity of the antibacterial composition against Staphylococcus aureus.
* (-) : 항균 활성이 없음을 의미함* (-): means that there is no antibacterial activity
상기 표 3에서 보이는 바와 같이 제조한 항균 조성물 전체에서 log CFU/ml 값이 0.6~0.9에 해당하는 미생물 저감화가 발생하였다. 또한, 식품 보존제로서의 사용 가능성과 관능 특성 등을 고려하였을 때 감초 추출물, 정향 추출물, 소목 추출물, 지유 추출물 및 호장근 추출물 등으로 구성된 항균 조성물 3이 가장 적합한 것으로 판단된다.As shown in Table 3, microbial reduction occurred in which the log CFU/ml value was 0.6 to 0.9 in the entire antibacterial composition prepared. In addition, considering the possibility of use as a food preservative and sensory properties, it is judged that the antimicrobial composition 3 consisting of licorice extract, cloves extract, soybean extract, oily oil extract, and hojanggeun extract is most suitable.
이상에서와 같이 본 발명을 상기의 실시예를 통해 설명하였지만 본 발명이 반드시 여기에만 한정되는 것은 아니며 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다. 따라서, 본 발명의 보호범위는 본 발명에 첨부된 특허청구의 범위에 속하는 모든 실시 형태를 포함하는 것으로 해석되어야 한다.As described above, the present invention has been described through the above embodiments, but the present invention is not necessarily limited thereto, and various modifications may be possible without departing from the scope and spirit of the present invention. Accordingly, the scope of protection of the present invention should be construed as including all embodiments falling within the scope of the claims appended to the present invention.
Claims (5)
An antibacterial composition consisting of a plant complex extract consisting of a hot water extract of licorice, a hot water extract of cloves, a hot water extract of somochi, a hot water extract of oil, and a hot water extract of Hojanggeun, or comprising the plant complex extract as an active ingredient.
The method of claim 1, wherein the plant complex extract is 65 to 85% by weight of hot water extract of licorice, 10 to 20% by weight of hot water extract of cloves, 0.2 to 2% by weight of hot water extract of joinery, based on the total dry weight. Antibacterial composition, characterized in that consisting of 1 to 10% by weight of the extract and 1 to 10% by weight of the hot water extract of jangeun.
The antimicrobial composition of claim 1, wherein the composition has antimicrobial activity against Staphylococcus aureus , Escherichia coli , or Bacillus cereus .
상기 각각의 추출액을 농축하여 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액을 수득하는 단계; 및
상기 감초 추출물 함유 농축액, 정향 추출물 함유 농축액, 소목 추출물 함유 농축액, 지유 추출물 함유 농축액 및 호장근 추출물 함유 농축액을 배합하여 조성물을 완성하는 단계를 포함하는 항균 조성물의 제조방법.
Licorice, cloves, chopped soybeans, oils, and gooseberries are immersed in hot water at 90 to 100°C, which is 10 to 20 times the dry weight, and allowed to stand for 12 to 36 hours to extract the extract and filter to remove the residue. Obtaining an extract of;
Concentrating each of the extracts to obtain a licorice extract-containing concentrate, clove extract-containing concentrate, somok extract-containing concentrate, oilseed oil extract-containing concentrate, and hojanggeun extract-containing concentrate; And
A method for preparing an antibacterial composition comprising the step of combining the licorice extract-containing concentrate, clove extract-containing concentrate, somok extract-containing concentrate, oily oil extract-containing concentrate, and hojanggeun extract-containing concentrate to complete the composition.
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