KR20230045760A - Food preservatives made from natural ingredients - Google Patents

Abstract

The present invention relates to a food preservative produced from natural ingredient that enables a natural ingredient harmless to the human body to be made with an optimal combination ratio, suppresses growth of a microorganism while being added to food, and enables the human body to be protected from a pathogenic bacteria that causes a disease such as a food poisoning accident and the like while prolonging storability and safety of the food; and a producing method therefor. The food preservative comprises a black raspberry unripe fruit extract.

Description

Food preservatives made from natural ingredients and their manufacturing method {Food preservatives made from natural ingredients}

The present invention is able to protect the human body from pathogenic bacteria that cause diseases such as food poisoning accidents while extending the shelf life and safety of food by suppressing the growth of microorganisms while adding natural ingredients harmless to the human body in an optimal mixing ratio and adding them to food. It relates to a food preservative made of natural ingredients and a method for producing the same.

In general, artificial synthetic preservatives are used as a way to prolong shelf life and safety by inhibiting the growth of microorganisms in food, but interest in safe natural preservatives is increasing due to the toxicity and mutagenicity of synthetic materials. Demand for various antibacterial products to protect the human body from pathogenic bacteria that cause various diseases is increasing due to various food poisoning accidents and the spread of new coronavirus infection (COVID-19).

It is known that various plants contain a large amount of physiologically active components useful for antibacterial activity including antioxidants such as phenols and flavonoids.

In particular, bokbunja among plants has functional compounds such as ellagic acid, gallic acid, anthocyanin, flavonoid, and polyphenol, and the effect of antibacterial activity has been reported. However, these physiological activities differ depending on the variety, degree of maturity, and extraction method. Therefore, the inventors of the present invention intend to provide a food preservative that utilizes bokbunja but has an antibacterial activity against 8 types of bacteria through an optimal maturity and extraction method.

Republic of Korea Patent Publication: 10-2013-0104205 (Publication date: September 25, 2013)

In order to solve the above problem, the present invention

Manufactured with natural ingredients that are harmless to the human body, formulated in an optimal blending ratio, added to food, and inhibited microbial growth to extend food shelf life and safety while protecting the human body from pathogenic bacteria that cause diseases such as food poisoning accidents. It is an object of the invention to provide a food preservative made of natural ingredients and a method for producing the same, characterized in that so as to be.

To achieve the above purpose,

The present invention provides a natural food preservative comprising an unripe raspberry fruit extract.

In addition, the present invention to achieve the above object,

Step (S1) of preparing unripe bokbunja,

Forming an extraction solvent by mixing one or two selected from ethanol (EtOH) or water (S2);

A step (S3) of preparing an extract of unripe raspberries by adding the unripe raspberries to an extraction solvent and extracting with hot water at 50 to 130 ° C;

Preparing an unripe raspberry fruit concentrate by concentrating the filtrate obtained by filtering the unripe raspberry extract under reduced pressure at 50 to 60 ° C. and 0.2 to 0.4 mPA for 3 to 5 hours (S4);

The raspberry unripe fruit concentrate was rapidly frozen at 0 to -40 ° C for 10 to 60 minutes, freeze-dried at a temperature of 30 to 49 ° C and a vacuum of 0.1 to 0.4 Torr, and the dried product was pulverized to form a powdered food of 300 to 700 mesh. It provides a food preservative manufacturing method comprising an unripe fruit extract of raspberry, characterized in that it comprises a step (S5) of preparing a preservative.

In addition, the present invention to achieve the above object,

An antibacterial mixture is prepared by mixing bokbunja, omija, gardenia, goji, nutmeg, mountain lion, golden apricot and somok,

The antibacterial mixture was added to an extraction solvent in which one or two selected from water or ethanol (EtOH) was mixed, and extracted 2 to 4 times for 2 to 4 hours at 50 to 130 ° C. to prepare an extract of the antibacterial mixture,

The filtrate obtained by filtering the antibacterial mixture extract was concentrated under reduced pressure for 3 to 5 hours at 50 to 60 ° C. and 0.2 to 0.4 mPA to prepare an antibacterial mixture concentrate,

Characterized in that the antibacterial mixture concentrate is quickly frozen at 0 ~ -40 ℃ for 10 ~ 60 minutes, freeze-dried at a temperature of 30 ~ 49 ℃, vacuum degree 0.1 ~ 0.4 Torr, and the dried product is pulverized to produce a food preservative in powder form. It provides a method for producing a food preservative containing an unripe raspberry extract.

The present invention utilizes a natural antibacterial component harmless to the human body and adds it to food while suppressing the growth of microorganisms to extend storage and safety, and to protect the human body from pathogenic bacteria that cause diseases such as food poisoning accidents. have

Let's take a look at the specific details below.

As for the food preservative of Example 1,

Step (S1) of preparing unripe bokbunja,

A step (S2) of forming an extraction solvent by mixing an extraction solvent prepared by mixing any one or two selected from ethanol (EtOH) or water;

A step (S3) of preparing an extract of unripe raspberries by adding the unripe raspberries to an extraction solvent and extracting with hot water at 50 to 130 ° C;

Preparing an unripe raspberry fruit concentrate by concentrating the filtrate obtained by filtering the unripe raspberry extract under reduced pressure at 50 to 60 ° C. and 0.2 to 0.4 mPA for 3 to 5 hours (S4);

The raspberry unripe fruit concentrate was rapidly frozen at 0 to -40 ° C for 10 to 60 minutes, freeze-dried at a temperature of 30 to 49 ° C and a vacuum of 0.1 to 0.4 Torr, and the dried product was pulverized to form a powdered food of 300 to 700 mesh. and preparing a preservative (S5).

Hereinafter, more specific details of the food preservative of Example 1 will be described.

[Step of preparing unripe raspberries (S1)]

Bokbunja ( R. occidentalis ) of the present invention is to use unripe fruits that are green in color.

Let's briefly look at the bokbunja.

The raspberry anthocyanin is good for anti-aging with a strong antioxidant effect, is rich in polyphenols, and also contains physiologically active substances such as quercetin, ellagic acid, tannins and kaempferol, so as to energize.

In addition, bokbunja has an inhibitory effect on Helicobacter pylori and intestinal harmful bacteria, and is a powerful natural antibacterial food that helps with infections of the urinary tract.

In addition, the present invention is to use unripe raspberry green in color, and has excellent antioxidant and antibacterial effects than mature raspberry fruit, thereby inhibiting the growth of microorganisms in food, thereby effectively extending shelf life and safety.

[Step of forming an extraction solvent (S2)]

An extraction solvent is formed by mixing an extraction solvent prepared by mixing any one or two selected from ethanol (EtOH) or water.

More preferably, ethanol (EtOH) with a concentration of 90% or less is used as an extraction solvent, and even more preferably, ethanol (EtOH) with a concentration of 75% is mixed to form an extraction solvent for higher antibacterial effect. can represent

[Step of preparing unripe raspberry fruit extract (S3)]

The extract of unripe raspberry fruit can be used as an extraction solvent by using water alone or by mixing ethanol (EtOH) and water.

When water is used alone, the unripe raspberry fruit is added to water as an extraction solvent and hot water extraction is performed at 100 to 130 ° C to prepare an extract of unripe raspberry fruit.

More preferably, 80 to 90 wt% of an ethanol (EtOH) extraction solvent having a concentration of 95% or less was added with 10 to 20 wt% of the unripe raspberry fruit, followed by hot water extraction at 60 to 90 ° C. for 2 to 4 hours 2 to 4 times. Prepare an extract of unripe raspberry fruit.

Even more preferably, 10 to 20 wt% of the unripe raspberry fruit was added to 80 to 90 wt% of an ethanol (EtOH) extraction solvent having a concentration of 75%, and hot water extraction was performed twice for 2 hours at 80 ° C to prepare an extract of unripe raspberry fruit. do.

[Concentrate under reduced pressure to prepare a concentrate (S4)]

The unripe raspberry fruit extract is filtered, and the obtained filtrate is concentrated under reduced pressure for 3 to 5 hours at 50 to 60 ° C. and 0.2 to 0.4 mPA to prepare an unripe raspberry fruit concentrate.

More preferably, the unripe raspberry fruit extract is filtered, and the obtained filtrate is concentrated under reduced pressure at 50° C. and 0.4 mPA for 4 hours to prepare an unripe raspberry fruit concentrate.

[Step of preparing food preservatives (S5)]

The raspberry unripe fruit concentrate was rapidly frozen at 0 to -40 ° C for 10 to 60 minutes, freeze-dried at a temperature of 30 to 49 ° C and a vacuum degree of 0.1 to 0.4 Torr, and the dried product was pulverized to form a powdered food of 300 to 700 mesh. make preservatives.

Even more preferably, the raspberry unripe fruit concentrate is rapidly frozen at -40 ° C for 10 minutes, freeze-dried at a temperature of 38.3 ° C and a vacuum of 0.4 Torr, and the dried product is pulverized to prepare a food preservative in the form of a 300 mesh powder.

Hereinafter, a comparative example according to Blending Example 1 and Blending Example 2 will be reviewed.

In the following, Blending Example 1 and Blending Example 2, Bokbunja ( R. occidentalis ) was harvested in Gochang-gun, Jeollabuk-do in 2020, and the green color is the immature fruit of the present invention (Formulation Example 1), and the dark red color is ripe (mixing) Example 2) was used after being frozen at -40 ° C.

Combination example 1

Quantify 100 g of the unripe raspberry fruit, add 10 times as much water alone or 25, 50, or 75% ethanol (EtOH), and repeat the water at 100 ° C and the ethanol (EtOH) at 80 ° C for 2 hours twice. After extraction and filtration, the concentrate was concentrated under reduced pressure with a vacuum concentrator (Buchi R210, Flawil, Switzerland) at 50 ° C. and 0.4 mPA for 4 hours, and the concentrate was rapidly frozen at -40 ° C. for 10 minutes. After dissolving the food preservative using the unripe raspberry fruit of the present invention in powder form freeze-dried at 38.3 ℃ and vacuum degree 0.4 Torr and pulverized with 300 mesh in DMSO 1% to a final concentration of 10 mg / mL, 0.20 μm syringe filter (Sartorius, Germany) was used after eradication.

Combination example 2

100 g of the ripe raspberry fruit was quantified, and 10 times water alone or 25, 50, and 75% ethanol (EtOH) was added, and the water was 100 ° C and the ethanol (EtOH) was 80 ° C for 2 hours twice. After extraction and filtration, the concentrate was concentrated under reduced pressure using a vacuum concentrator (Buchi R210, Flawil, Switzerland) at 50 ° C and 0.4 mPA for 4 hours, and the concentrate was rapidly frozen at -40 ° C for 10 minutes, and the product temperature was 38.3 After dissolving the food preservative using ripe raspberry fruit in powder form freeze-dried at 0.4 Torr and vacuum degree 0.4 Torr and pulverized with 300 mesh in DMSO 1% to a final concentration of 10 mg/mL, apply a 0.20 μm syringe filter (Sartorius, Germany). ) and used after disinfection

Hereinafter, comparative analysis of antibacterial activity will be conducted by dividing immature fruits (mixing example 1) and dark red ripe fruits (mixing example 2).

Comparative Example 1

A total of eight strains were used as microorganisms used for antibacterial activity, and the strains, media, and culture temperatures used in the experiment are shown in Table 1. Five strains of pathogenic microorganisms were distributed from the Korean Culture Center of Microorganisms (KCCM), and three strains of bacteria causing respiratory diseases were distributed from the Korean Collection for Type Cultures (KCTC) of the Korea Research Institute of Bioscience and Biotechnology. used

Nutrient broth, brain heart infusion broth and trypticase soy broth for culturing strains of antibacterial experiments were purchased from Difco Laboratories (Detroit, MI, USA), and each solid medium was purchased from Kisan Biotech (Seoul, Korea) and used. The antimicrobial activity of Blending Example 1 and Blending Example 2 was measured using the disc diffusion method. After subculturing each strain of Table 1 in liquid medium, using a UV / VIS spectrophotometer (Shimadzu), the absorbance at 600 nm was diluted to 0.08 ~ 0.1, and then 100 μL was smeared. After placing a sterilized paper disc (8.0 mm, Advantec, Tokyo, Japan) on a plate medium smeared with bacteria, 50 μL each of Blending Example 1 and Blending Example 2 were added, dried, and the solvent was evaporated. Cultivated according to conditions. Then, the antibacterial activity was compared by measuring the diameter (mm) of the inhibition zone created around the disc.

strains culture media temp ℃ Bacillus cereus KCCM 40935 Nutreinet broth 30 Listeria monocytogenes KCCM 40307 Brain heart infusion broth 37 Staphylococcus aureus KCCM 12103 Nutrient broth 37 Escherichia coli KCCM 12119 Nutrient broth 37 Escherichia coli O157:H7 KCCM 40406 Trypticase soy broth 37 Corynebacterium diptheriae KCTC 3075 Nutreinet broth 37 Klebsiella pneumoniae KCTC 2245 Nutreinet broth 37 Staphylococcus aureus KCTC 1928 Nutreinet broth 37

The antibacterial activity results for pathogenic microbial strains and respiratory disease causative bacteria of Combination Example 1 and Combination Example 2 are shown in Tables 2 and 3 below.

In the case of Blending Example 1, both the hot water extraction method using water alone and the extraction method using ethanol (EtOH) showed antibacterial activity in the strain, and the antibacterial activity of ethanol (EtOH) extraction was higher than that of water alone extraction.

Depending on the strain, even in the same extraction solvent and concentration, growth-inhibiting rings of different sizes were exhibited, and the hot water extraction of water alone in Formulation Example 1 was C . The growth inhibition ring for diptheriae KCTC 3075 was the largest at 16.26 mm, and the 25% ethanol (EtOH) extract showed C . diptheriae KCTC 3075 (16.41 mm) and S. aureus KCCM 12103 (16.26 mm) showed the highest antibacterial activity.

Antibacterial activity against 50% ethanol (EtOH) extract also showed C. It was found that the size of the growth inhibition ring for diptheriae KCTC 3075 was the largest compared to other bacteria.

The 75% ethanol (EtOH) extract showed the highest antibacterial activity against all strains.

In the case of Formulation Example 2, as in the case of immature fruits, water or 25%, 50% ethanol (EtOH) extracts all showed a certain level of antibacterial activity, but in the case of 75% ethanol (EtOH) extracts, S. aureus KCCM 12103 and E. coli O157:H7 KCCM 40406 showed no antibacterial activity.

In addition, in Combination Example 2, the 50% ethanol (EtOH) extract of all 8 strains exhibited higher antibacterial activity than other extracts, especially B. cereus KCCM 40935 showed a higher antibacterial effect than other strains in all extracts.

On the other hand, as a result of comparing the antibacterial activity of Formulation Example 1 and Formulation Example 2 k. pneumoniae KCTC 2245 was confirmed to have a relatively high antibacterial effect compared to Formulation Example 2, except for water alone extraction.

Bokbunja

Extraction Solvent
Diameter of inhibition zone (mm)
B. cereus KCCM 40935 L. monocytogenes KCCM 40307 S. aureus KCCM 12103 E. coli
KCCM 12119


Formulation example 1 Water 13.51±0.34 11.05±0.16 15.04±0.32 11.67±0.65 25% EtOH 14.87±0.42 11.60±0.23 16.26±0.18 14.21±0.11 50% EtOH 16.75±0.35 12.73±0.52 16.44±0.40 14.28±0.20 75% EtOH 17.22±0.59 14.32±0.52 17.19±0.96 14.42±0.58

Combination example 2 Water 12.39±0.13 10.49±0.79 9.42±0.39 11.33±0.54 25% EtOH 11.84±0.31 10.61±0.38 9.00±0.23 11.67±0.41 50% EtOH 13.47±0.40 11.62±0.38 11.78±0.61 13.56±0.56 75% EtOH 11.72±0.72 8.97±0.01 - 9.06±0.30

Bokbunja

Extraction Solvent
Diameter of inhibition zone (mm)
E. coli O157:H7 KCCM 40406 C. diptheriae KCTC 3075 K. pneumoniae KCTC 2245 S.
aureus KCTC 1928


Formulation example 1 Water 9.48±0.15 16.26±0.62 9.37±
0.55 14.86±0.16 25% EtOH 10.42±0.22 16.41±0.24 12.84±0.47 15.63±0.21 50% EtOH 11.24±0.12 17.45±0.11 13.12±0.98 16.01±0.66 75% EtOH 11.27±0.18 17.62±0.75 13.46±0.64 16.37±0.12


Combination example 2 Water 9.25±0.12 9.40±0.19 10.44±0.02 9.05±0.13 25% EtOH 8.61±0.21 9.05±0.20 10.13±0.23 8.75±0.10 50% EtOH 10.02±0.53 10.82±0.73 12.20±0.18 9.99±0.28 75% EtOH
- 8.77±0.14 9.02±
0.45 8.25±0.14

In addition, antibacterial activity is correlated with phenolic substances, and substances such as flavonoids have antibacterial activity by inhibiting the activity of enzymes such as DNA gyrase and blocking the proliferation of bacteria as well as antioxidant activity.

Hereinafter, total polyphenols and total flavonoids of Blending Example 1 and Blending Example 2 will be examined through Comparative Example 2.

Comparative Example 2

It was measured by applying the health functional food code method. 7.5 mL of distilled water and 0.5 mL of Folin-Ciocalteau's phenol regent (Sigma-Aldrich, St. Louis, MO, USA), 35% sodium carbonate (Sigma-Aldrich) for each 1 mL of the food preservative prepared in Formulation Example 1 or Formulation Example 2 After adding 1 mL, the mixture was allowed to stand for 1 hour at room temperature and the absorbance was measured at 760 nm using a UV/VIS spectrophotometer (UV-2450, Shimadzu Co., Kyoto, Japan).

At this time, a calibration curve was prepared using tannic acid (Sigma-Aldrich) as a standard material, and the total polyphenol content was obtained from it, and the total flavonoid content was also measured by applying the method of the Health Functional Food Code, and the total anthocyanin content It was measured by applying the method of YD et al.

Table 4 shows the results of analyzing total polyphenols, total flavonoids, and total anthocyanin contents of Blending Example 1 and Blending Example 2.

In the case of total polyphenol content, Blending Example 1 was the highest with 106.12 TAE mg/mL in the 75% ethanol (EtOH) extract, and 50% ethanol (EtOH) extract (101.40 TAE mg/mL) and 25% ethanol (EtOH) extract. (84.00 TAE mg/mL), followed by water alone (78.21 TAE mg/mL).

The total polyphenol content of Blending Example 2 was found to be in the range of 38.25 to 53.41 TAE mg/mL, which was found to increase in ethanol (EtOH) concentration-dependent manner, as in Blending Example 2, but Blending Example 1 It showed a content more than twice as high as that of Blending Example 2.

In the case of total flavonoid content, 19.09 RUE mg/mL and 14.73 RUE mg/mL were the highest in the 75% ethanol (EtOH) extract of Blending Example 1 and Blending Example 2, respectively. It was confirmed that the total flavonoid content increased as the ethanol (EtOH) concentration increased in both Blending Example 1 and Blending Example 2. Comparing the total flavonoid contents of Blending Example 1 and Blending Example 2, Blending Example 1 was significantly higher than Blending Example 2.

In addition, both Blending Example 1 and Blending Example 2 showed the highest content in the 75% ethanol (EtOH) extract, and it can be seen that using 75% ethanol (EtOH) blocks proliferation and has higher antibacterial activity. In addition, it can be seen that Blending Example 1 has a higher effect on enzyme activity such as bacterial DNA gyrase than Blending Example 2.

Bokbunja
Extraction Solvent Total polyphenol contents
(TAE ¹⁾ mg/mL) Total flavonoid contents
(RUE ² mg/mL)




Combination example 1
Water

78.21±0.40

16.78±0.85
25% EtOH

84.00±0.83
18.01±0.44
50% EtOH

101.40±0.29
18.57±0.24
75% EtOH

106.12±0.50
19.09±0.39



Combination example 2
Water

12.01±0.39
65.35±0.02
25% EtOH

12.22±0.27
78.66±0.04
50% EtOH

13.81±0.18
80.05±0.02
75% EtOH

14.73±0.18
91.96±0.06

As a food preservative of Example 2, an antibacterial mixture was prepared by mixing bokbunja, omija, gardenia, wolfberry, nutmeg, hawthorn japonica, hawthorn japonica, somok and omija,

The antibacterial mixture was added to ethanol (EtOH) and extracted 2 to 4 times for 2 to 4 hours at 50 to 130 ° C. to prepare an extract of the antibacterial mixture,

The filtrate obtained by filtering the antibacterial mixture extract was concentrated under reduced pressure for 3 to 5 hours at 50 to 60 ° C. and 0.2 to 0.4 mPA to prepare an antibacterial mixture concentrate,

The antibacterial mixture concentrate was rapidly frozen at 0 ~ -40 ℃ for 10 ~ 60 minutes, freeze-dried at a temperature of 30 ~ 49 ℃, vacuum degree 0.1 ~ 0.4 Torr, and the dried product was pulverized to prepare a powder form of 300 ~ 700 mesh Characterized in that it is a food preservative.

Hereinafter, more specific details of the food preservative of Example 2 will be described.

First, an antibacterial mixture is prepared by mixing unripe raspberry fruit, Schisandra chinensis, gardenia, goji berry, nutmeg, mountain lion, golden apricot, and somok.

Hereinafter, the components constituting the antibacterial mixture will be briefly reviewed.

The Schizandra chinensis is a cedar vine belonging to the Magnolia family, and the leaves are alternate and oval, 7 to 10 cm in length and 3 to 5 cm in width. The flowers are dioecious, reddish yellowish white. It blooms in June-July and is about 15 mm in diameter. Components include gomisin A, B, C, D, E, F, G, schizandrin, deoxyschizandrin, etc.

In particular, among flavonoids, which are aromatic components of Schisandra chinensis, cirsimaritin, phenols magnolia and honokinol, and terpenes a-pinene, menthol, camphor, geraniol, etc. It has excellent antibacterial activity against germs and the like.

The gardenia refers to the fruit of the gardenia tree, an evergreen shrub belonging to the madder family, and has white flowers and a sweet scent. Gardenia, a fruit, is used to dye cloth or pickled radish yellow and is mainly used as a herbal medicine. In addition, flavonoids and geniposide components are abundant in the composition and have a growth inhibitory effect against bacteria as a natural antibacterial component.

Gojija is the fruit of the Gojija tree belonging to the Solanaceae family. Gojija tree is a deciduous broad-leaved shrub (wide-leaved shrub) with drooping stems of usually 1 to 1.5m, and small branches with changed thorns. There is, and there is also not.

also. It contains various functional ingredients such as betaine, cholin, physalien, rutin, β-sitosterol, and zeazanthin, and has excellent antibacterial effect.

Nutmeg is an evergreen broad-leaved tree of the dicotyledonous buttercup family Nutmegaceae. It is native to the Moluccas Islands of Indonesia. It is about 20m high. The leaves are alternate, long oval, with flat and thick edges, and contain 2 to 9% of essential oil, including d-camphene and a-pinene. In addition, myristic acid occupies 70 to 80% of fat, and meat tools have a remarkable anesthetic function in addition to aromatic substances in oil. In addition, the terpene component contained in nutmeg has an antibacterial effect.

Hawthorn is the fruit of the hawthorn tree, round and small apple-shaped, ripens in red in September-October, and has white dots on the outside. The fruit contains organic acids including amygdalin, citric acid and tartaric acid, and flavonoids.

In addition, hawthorn has antibacterial activity against bacillus dysentery, Staphylococcus aureus, streptococcus type B, coliform bacillus, modified bacillus, bacillus anthracis, baekho bacillus, upper limit bacillus, Pseudomonas aeruginosa, etc.

Golden cherry blossoms belonging to the Rosaceae family bloom in white at the tip of small branches in June-July, and thorns grow densely on the peduncle and calyx tube, and the fruits are called gold cherry blossoms, showing a very high antibacterial effect against Staphylococcus aureus and Escherichia coli. , vitamin C, vitamin B, vitamin P, flavonoid, carotene, tannic acid, and organic acid.

Somok is the heartwood of Caesalpinia sappan Linne (leguminosae). It is also called Sappan Wood. A piece of heartwood in the shape of a long cylinder, a cylinder cut in half, or a rod. The dye compound, which accounts for about 2% of the main components of somok, is brazilin having a colorless flavonoid structure, which is oxidized in the air to become brazilein. The brazilin has a high antimicrobial effect against the main causative bacteria of food poisoning.

More specifically, 10 to 20 wt% of unripe raspberry fruit, 10 to 20 wt% of Schisandra chinensis, 10 to 20 wt% of gardenia, 10 to 20 wt% of goji berry, 10 to 20 wt% of nutmeg, 10 to 20 wt% of hawthorn, gold An antibacterial mixture is prepared by mixing 10 to 20 wt% of Aengja and 10 to 20 wt% of Somok.

More specifically, 12.5 wt% of unripe Bokbunja, 12.5 wt% of Schisandra chinensis, 12.5 wt% of Gardenia, 12.5 wt% of Gojija, 12.5 wt% of nutmeg, 12.5 wt% of hawthorn, 12.5 wt% of Golden Angel, and 12.5 wt% of Somok were mixed to antibacterial effect. make up the mixture

Then, the antibacterial mixture is put into ethanol (EtOH) and extracted repeatedly 2 to 4 times for 2 to 4 hours at 50 to 130 ° C. to prepare an antibacterial mixture extract.

Thereafter, the filtrate obtained by filtering the antibacterial mixture extract is concentrated under reduced pressure for 3 to 5 hours at 50 to 60 °C and 0.2 to 0.4 mPA to prepare an antimicrobial mixture concentrate.

The antibacterial mixture concentrate was rapidly frozen at 0 to -40 ° C for 10 to 60 minutes, freeze-dried at a temperature of 30 to 49 ° C and a vacuum degree of 0.1 to 0.4 Torr, and the dried product was pulverized to form a food preservative in the form of a powder of 300 to 700 mesh. to manufacture

Hereinafter, the antibacterial activity of the food preservative of Example 2 will be examined through Test Example 1 through Formulation Example 3.

Combination example 3

100 g of the antibacterial mixture was quantified, put in 70% ethanol (EtOH) at a concentration 10 times higher, extracted twice for 2 hours at 80 ° C, filtered, and then vacuum concentrator (Buchi R210, Flawil, Switzerland) at 50 ° C and 0.4 mPA. After concentrating under reduced pressure for 4 hours under the conditions, the concentrate was rapidly frozen at -40 ° C for 10 minutes, lyophilized at a temperature of 38.3 ° C and a vacuum of 0.4 Torr, and then pulverized with 300 mesh. The first food preservative used was dissolved in DMSO 1% to a final concentration of 10 mg/mL, and then sterilized with a 0.20 μm syringe filter (Sartorius, Germany) before use.

Test Example 1

A total of eight strains were used as microorganisms used for antibacterial activity, and the strains, media, and culture temperatures used in the experiment are shown in Table 5. Five strains of pathogenic microorganisms were distributed from the Korean Culture Center of Microorganisms (KCCM), and three strains of bacteria causing respiratory diseases were distributed from the Korean Collection for Type Cultures (KCTC) of the Korea Research Institute of Bioscience and Biotechnology. used

Nutrient broth, brain heart infusion broth and trypticase soy broth for culturing strains of antibacterial experiments were purchased from Difco Laboratories (Detroit, MI, USA), and solid medium was purchased from Kisan Biotech (Seoul, Korea). The antibacterial activity of Formulation Example 3 was measured using the disc diffusion method. After subculturing each of the strains in Table 5 below in liquid medium, using a UV/VIS spectrophotometer (Shimadzu), the absorbance at 600 nm was diluted to 0.08 to 0.1, and then 100 μL was smeared. After placing a sterilized paper disc (8.0 mm, Advantec, Tokyo, Japan) on a plate medium smeared with bacteria, 50 μL of Formulation Example 3 was dropped, and the solvent was evaporated through a drying process, followed by culturing according to the conditions of each strain did Then, the antibacterial activity was compared by measuring the diameter (mm) of the inhibition zone created around the disc.

strains culture media temp ℃ Bacillus cereus KCCM 40935 Nutreinet broth 30 Listeria monocytogenes KCCM 40307 Brain heart infusion broth 37 Staphylococcus aureus KCCM 12103 Nutrient broth 37 Escherichia coli KCCM 12119 Nutrient broth 37 Escherichia coli O157:H7 KCCM 40406 Trypticase soy broth 37 Corynebacterium diptheriae KCTC 3075 Nutreinet broth 37 Klebsiella pneumoniae KCTC 2245 Nutreinet broth 37 Staphylococcus aureus KCTC 1928 Nutreinet broth 37

The results of antibacterial activity against pathogenic microbial strains and respiratory disease causative bacteria of Combination Example 3 are shown in Tables 6 and 7 below.

In Combination Example 3, the growth inhibition ring for S. aureus KCCM 12103 was the largest at 19.9 mm, and C. diptheriae KCTC 3075 (18.52 mm) and S. aureus KCTC 1928 (18.37 mm) showed the highest antibacterial activity.

Bokbunja

Extraction Solvent
Diameter of inhibition zone (mm)
B. cereus KCCM 40935 L. monocytogenes KCCM 40307 S. aureus KCCM 12103 E. coli
KCCM 12119 Combination example 3 70% EtOH 18.12±0.59 15.12±0.12 19.9±0.6 15.12±0.58

Bokbunja

Extraction Solvent
Diameter of inhibition zone (mm)
E. coli O157:H7 KCCM 40406 C. diptheriae KCTC 3075 K. pneumoniae KCTC 2245 S.
aureus KCTC 1928 Combination example 3 70% EtOH 12.27±0.11 18.52±1.75 11.46±0.14 18.37±0.11

By adding the food preservative of Example 1 or the food preservative of Example 2 to food, it is harmless to the human body as a natural ingredient, inhibits the growth of microorganisms in food, prolongs shelf life and safety, and causes diseases such as food poisoning accidents It can protect the human body from pathogenic bacteria.

The present invention utilizes natural ingredients to prevent deterioration and spoilage of food while being harmless to the human body, and thus has great industrial applicability.

Claims (7)

A food preservative containing an unripe raspberry fruit extract, characterized in that it is a food preservative containing an unripe raspberry fruit extract.
The method of claim 1,
Unripe raspberry fruit extract,
It is prepared by extracting unripe raspberry fruit,
The extraction is a food preservative comprising an unripe raspberry fruit extract, characterized in that the extraction is performed through an extraction solvent composed by mixing any one or two selected from ethanol (EtOH) or water.
The method of claim 1,
food preservatives,
A food preservative comprising an unripe raspberry extract, characterized in that it is prepared in the form of a powder of 300 to 700 mesh by concentrating and freeze-drying the unripe raspberry extract, and pulverizing the dried product.
Step (S1) of preparing unripe bokbunja,
Forming an extraction solvent by mixing one or two selected from ethanol (EtOH) or water (S2);
A step (S3) of preparing an extract of unripe raspberries by adding the unripe raspberries to an extraction solvent and extracting with hot water at 50 to 130 ° C;
Preparing an unripe raspberry fruit concentrate by concentrating the filtrate obtained by filtering the unripe raspberry extract under reduced pressure at 50 to 60 ° C. and 0.2 to 0.4 mPA for 3 to 5 hours (S4);
The raspberry unripe fruit concentrate was rapidly frozen at 0 to -40 ° C for 10 to 60 minutes, freeze-dried at a temperature of 30 to 49 ° C and a vacuum of 0.1 to 0.4 Torr, and the dried product was pulverized to form a powdered food of 300 to 700 mesh. A food preservative manufacturing method comprising a raspberry unripe fruit extract comprising the step (S5) of preparing a preservative.
The method of claim 4,
Ethanol (EtOH) is
A method for producing a food preservative comprising an unripe raspberry fruit extract, characterized in that the concentration is 25 to 75% ethanol (EtOH).
An antibacterial mixture is prepared by mixing bokbunja, omija, gardenia, goji, nutmeg, mountain lion, golden apricot and somok,
The antibacterial mixture was added to an extraction solvent in which one or two selected from water or ethanol (EtOH) was mixed, and extracted 2 to 4 times for 2 to 4 hours at 50 to 130 ° C. to prepare an extract of the antibacterial mixture,
The filtrate obtained by filtering the antibacterial mixture extract was concentrated under reduced pressure for 3 to 5 hours at 50 to 60 ° C. and 0.2 to 0.4 mPA to prepare an antibacterial mixture concentrate,
Characterized in that the antibacterial mixture concentrate is quickly frozen at 0 ~ -40 ℃ for 10 ~ 60 minutes, freeze-dried at a temperature of 30 ~ 49 ℃, vacuum degree 0.1 ~ 0.4 Torr, and the dried product is pulverized to produce a food preservative in powder form. A method for producing a food preservative comprising an unripe raspberry fruit extract.
The method of claim 6,
The food preservative is a food preservative manufacturing method comprising an unripe raspberry fruit extract, characterized in that consisting of a powder form of 300 ~ 700 mesh.