KR101715163B1 - Food composition for eliminating halitosis comprising kimchi lactic acid bacteria fermented solution of pine cone and pine needles extract - Google Patents
Food composition for eliminating halitosis comprising kimchi lactic acid bacteria fermented solution of pine cone and pine needles extract Download PDFInfo
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- KR101715163B1 KR101715163B1 KR1020160103715A KR20160103715A KR101715163B1 KR 101715163 B1 KR101715163 B1 KR 101715163B1 KR 1020160103715 A KR1020160103715 A KR 1020160103715A KR 20160103715 A KR20160103715 A KR 20160103715A KR 101715163 B1 KR101715163 B1 KR 101715163B1
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- pine
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- GHXZTYHSJHQHIJ-UHFFFAOYSA-N Chlorhexidine Chemical compound C=1C=C(Cl)C=CC=1NC(N)=NC(N)=NCCCCCCN=C(N)N=C(N)NC1=CC=C(Cl)C=C1 GHXZTYHSJHQHIJ-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
-
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A23Y2220/69—
-
- A23Y2260/21—
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Cosmetics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 구취제거를 목적으로 한 구취 제거용 식품 조성물에 관한 것으로서, 더욱 상세하게는 솔잎 및 솔방울 추출물을 김치유산균으로 발효한 것을 주요성분으로 사용함으로써 구취 제거 또는 구치 개선 효과를 가지는 식품 조성물 및 이의 제조방법에 관한 것이다.The present invention relates to a food composition for removing bad breath, and more particularly, to a food composition having an effect of removing bad breath or improving posture by using pine needle and pine cone extract fermented with Kimchi lactic acid bacteria as a main component. And a manufacturing method thereof.
구취란 숨을 쉬거나 말할 때 입을 통해 나오는 불쾌한 냄새를 말하며, 구취를 사회적으로 받아들여질 수 있는 범위를 넘어선 진성구취증, 타인에게는 인식되지 않고 자신에게만 인식되는 가성구취증, 그리고 구취에 대해 염려하는 구취공포증으로 나누어 볼 수 있다. Bad breath refers to the unpleasant odor coming out of the mouth when breathing or talking. It is a symptom of a person with a bad breath that goes beyond the socially accepted acceptance of bad breath, a bad breath that is not recognized by others, It can be divided into bad breath phobias.
구취의 발생 원인은 대부분이 구강 자체 내 원인 때문인 것으로 보고되며, 특히 구취 환자의 87%가 구강 질환인 치주염, 치은염, 설태를 가지고 있다는 연구결과가 보고된 바 있다.It is reported that most of the causes of bad breath are caused by internal causes of oral cavity. Especially, 87% of bad breath patients have oral diseases such as periodontitis, gingivitis, and sneezing.
구강 내부에서의 주요 발생인자는 혐기성 세균에 의한 휘발성 황화합물 생성이 가장 크며, 그 외 충치와 치주염 등과 같은 구강질환을 발생시키는 세균에 의해서도 발생한다. The main cause of the development in the oral cavity is the formation of volatile sulfur compounds by anaerobic bacteria, and also by bacteria that cause oral diseases such as tooth decay and periodontitis.
상기 휘발성 황화합물(Volatile Sulphur Compounds, VSCs)은 황을 함유하는 아미노산인 시스테인과 메치오닌으로부터 VSCs의 주요성분인 Hydrogensulfide, Methyl mercaptan, Dimethyl sulfide가 생성되며, In the volatile sulfur compounds (VSCs), hydrogensulfide, methyl mercaptan, and dimethyl sulfide, which are the main components of VSCs, are produced from sulfur-containing amino acids cysteine and methionine,
구강 내 상피세포, 혈청 단백질, 음식물 찌꺼기의 구성요소를 분해하는 박테리아 대사과정과 타액 및 타액 침전물 등이 원인이다. 구취를 억제하기 위해서는 구취의 주성분인 휘발성 황화합물을 생성하는 혐기성 세균의 증식을 억제하는 것이 가장 효과적이기 때문에, 스케일링(scaling)이나 혀로부터 세균의 증식기질을 제거하기 위해 혀 세정기(tongue scraper)를 사용하여 설태를 제거하거나, 혐기성세균의 증식이나 혐기성세균에 의한 휘발성 유황화합물 생성을 억제하기 위하여 염화아연(zinc chloride)과 같은 금속염 또는 알코올이나 클로르헤시딘(chlorhexidine)과 같은 소독제를 사용하고 있다. 일반적으로 대중들이 사용되는 방법은 향균치약, 구강청결제, 자일리톨껌, 에티켓 캔디 등이 있으나, 치약이나 구강청결제 등은 일정 장소에서 사용하여야 하는 불편함이 있고, 껌이나 캔디 같은 식품류는 그 효과가 단기적이며 경미한 구취에만 효과가 있다는 단점이 있다.Bacterial metabolism that breaks down components of oral epithelial cells, serum proteins, food waste, and saliva and saliva deposits. In order to suppress bad breath, it is most effective to inhibit the growth of anaerobic bacteria producing volatile sulfur compounds, the main component of bad breath. Therefore, scaling or tongue scraper is used to remove the growth substrate of bacteria from the tongue Or a disinfectant such as alcohol or chlorhexidine is used in order to remove the bacteria or to inhibit the growth of anaerobic bacteria or the formation of volatile sulfur compounds by anaerobic bacteria. In general, the public use methods include antiseptic toothpaste, mouthwash, xylitol gum, etiquette candy, etc. However, toothpastes and mouthwash are inconvenient to use in certain places, and foods such as gum and candy have a short- And it has a disadvantage that it is effective only for a slight bad breath.
이에 구강청결제와 같이 강력한 효과를 지니면서 껌이나 캔디와 같이 식품으로 용이하게 섭취가능한 액상형 음료로 제조할 수 있는 구취제거용 식품이 요구되고 있으으나, 현재 사용되고 있는 구강청결제는 먹을 수 없는 화합물들의 조합에 의해 실수로라도 섭취할 경우 부작용이 우려되어 노약자나 임산부 등의 사용에 제약이 있고 소량의 화합물의 섭취는 어쩔수 없이 수반될 수 밖에 없는 문제점이 있다. Accordingly, there is a demand for a food for removing bad breath that can be manufactured into a liquid beverage which can be easily ingested as food, such as gum or candy, which has a strong effect as an oral cleanser. However, the mouth cleaner currently used is a combination of unhealthy compounds , There is a problem in that the use of a small amount of the compound is inevitably accompanied.
상기와 같은 화합물의 첨가없이 천연물 성분으로 유효성분을 구성하여 음료와 같이 마실수 있으면서 구강청결제와 유사하거나 또는 월등한 구취제거 효과를 부여하기 위하여, 천연물 소재로서 솔잎과 솔방울 추출물을 김치유산균으로 발효한 발효추출물을 유효성분으로 하여 다양한 식품 제형으로 제공함으로써, 마실수 있는 천연소재의 구취제거 효과가 있는 식품 조성물을 제공하고자 한다.In order to form an effective ingredient as a natural ingredient without addition of the above-mentioned compound and to give a similar effect as that of the oral cleansing agent, such as a beverage, to give an effect of removing bad breath, the fermented product of the pine needle and the pine cone extract as a natural material fermented with lactic acid bacteria The present invention provides a food composition having an effect of removing bad breath of a drinkable natural material by providing an extract as an active ingredient in various food formulations.
본 발명은 솔잎 및 솔방울 추출물의 김치유산균 발효물을 포함하는 구취 제거용 식품 조성물을 제공한다. 상기 솔잎 및 솔방울 추출물은 1:4 중량비로 혼합된 것이 바람직하고 , 상기 김치유산균에는 락토바실러스 플랜타룸(Lactobacillus plantarum), 류코노스톡 사이트리움(Leuconostoc citreum) 및 바이셀라 시바리아(Weissella cibaria)중에 하나 또는 둘 이상이 포함되어 있는 것을 특징으로 한다. 상기 김치유산균 모두를 포함할 수도 있고 한 종 이상이 포함될 수도 있으나 바이셀라 시바리아를 포함하는 것이 바람직하다. The present invention provides a food composition for removing bad breath containing a fermented product of lactic acid bacteria of Kimchi fermented by pine needle and pine cone extract. The pine needles and pine cone extracts are preferably mixed at a weight ratio of 1: 4, and the lactic acid bacteria of Kimchi include one of Lactobacillus plantarum, Leuconostoc citreum and Weissella cibaria Or two or more of them are included. It may include all of the Kimchi lactic acid bacteria or may include at least one kind of Kimchi lactic acid bacteria, but it preferably includes Biscarelavia.
또한 본 발명은 상기 솔잎 및 솔방울 추출물이 열수 추출물을 사용하는 것이 바람직하나, 유기용매로 추출한 것도 사용가능하다. 유기용매는 저급알코올, 헥산, 에틸아세테이트 등이 포함되며 이에 제한되지는 않는다.In the present invention, it is preferable that the pine needle and pine cone extract use a hot-water extract, but they can also be extracted with an organic solvent. Organic solvents include, but are not limited to, lower alcohols, hexane, ethyl acetate, and the like.
또한 본 발명의 조성물은 자몽씨 추출물을 더 포함할 수 있다.The composition of the present invention may further comprise a grapefruit seed extract.
또 다른 측면에서 본 발명은 1) 솔잎 및 솔방울의 중량을 기준으로 1 : 4(솔방울 : 솔잎) 내지 1 : 16(솔방울 : 솔잎)의 함량비로 혼합하여 열수 추출하여 솔잎 및 솔방울 추출물 준비 단계; 2) 상기 솔잎 및 솔방울 추출물에 김치유산균을 첨가하여 발효시키는 단계; 3) 상기 발효물을 여과하는 단계;를 포함하는 것을 특징으로 하는 구취 제거용 식품 조성물의 제조방법을 제공한다. According to another aspect of the present invention, there is provided a method of preparing a pine needle and a pine cone extract, comprising the steps of: 1) preparing a pine needle and a pine cone extract by mixing at a ratio of 1: 4 (pine cone: pine needle) to 1:16 (pine cone: pine needle) 2) adding Kimchi lactic acid bacteria to the pine needle and pine cone extract to ferment; And 3) filtering the fermented product. The present invention also provides a method of manufacturing a food composition for removing bad breath.
제 6항에 있어서, 상기 2) 단계는 30 내지 40℃에서 발효시키는 것을 특징으로 하는 구취 제거용 식품 조성물의 제조방법[7] The method according to claim 6, wherein the step 2) comprises fermenting at 30 to 40 DEG C
상기 2)단계에서 김치유산균은 1x103 내지 1x1020 CFU/mL로 첨가하고, 24시간 내지 72시간 동안 발효시키는 것이 바람직하다.In step 2), the Kimchi lactic acid bacteria are preferably added at 1 × 10 3 to 1 × 10 20 CFU / mL and fermented for 24 to 72 hours.
본 발명은 솔잎 및 솔방울 추출물을 주요성분으로 하고 이를 김치유산균으로 발효한 것을 유효성분으로 하여 구강내 청결에 의해 구취제거가 가능한 식품 조성물을 제공할 수 있다. 일반적으로 식품소재로 사용되고 있는 천연물과 김치로부터 분리된 유산균을 사용하였기에 인체에 유해한 성분이 배제되었으며 필요시 간편하게 복용이 가능하고 오랜 기간 사용 또는 섭취하더라도 인체에 무해할 뿐아니라 영양소 공급과 동시에 구치제거 또는 구취개선 기능을 모두 제공할 수 있다.The present invention can provide a food composition capable of removing halitosis by cleansing in the oral cavity using the pine needle and pine cone extract as main components and fermenting it with Kimchi lactic acid bacteria as an effective ingredient. In general, natural ingredients that are used as food materials and lactic acid bacteria isolated from kimchi are excluded, and harmful ingredients are excluded from the body. It can be taken easily when needed. It is harmless to the human body even if it is used for a long time or consumed. It is possible to provide both bad breath improving function.
본 발명은 솔잎 및 솔방울 추출물의 김치유산균 발효물을 포함하는 구취 제거용 식품 조성물에 관한 것이다.The present invention relates to a food composition for removing bad breath including a fermented product of lactic acid bacteria of Kimchi fermented by pine needle and pine cone extract.
상기 솔잎은 소나무의 잎을 의미하고, 상기 솔방울은 소나무 열매의 송이를 의미한다. 상기 솔방울은 공처럼 둥그스름한 모양으로 여러 개의 잔비늘 같은 조각이 겹겹이 달려있고 그 사이에 씨가 들어 있는 형태로, 송자, 송구 또는 송실이라고도 한다.The pine needles means the leaves of pine trees, and the pine cones means the pine tree seeds. The pine cone is rounded like a ball, with several pieces of scaly sculpture in layers, with the seed in between, and is sometimes called a song, a song, or a song.
상기 소나무(Pinus densiflora)는 소나뭇과에 속하는 상록침엽 교목으로서, 솔나무, 송목, 적송, 육송 등으로 부르며, 우리나라를 비롯한 중국, 일본 전역에 자생하고 있다. 상기 소나무는 일 예로 금강소나무(Pinus densiflora Siebold & Zucc. for. erecta Uyeki), 금송(Sciadopitys verticillata), 반송(Pinus densiflora for. multicaulis), 해송(Pinus thunbergii Parl.) 등일 수 있다.The Pinus densiflora is an evergreen coniferous tree belonging to the family Sonnatu, which is called pine tree, bellwood, redwood, and pine forest. It is native to China and Japan including Korea. The pine tree may be, for example, Pinus densiflora Siebold & Zucc. For erecta Uyeki, Sciadopitys verticillata, Pinus densiflora for multicaulis, Pinus thunbergii Parl.
상기 솔잎 및 솔방울 혼합물의 추출물은 솔잎 및 솔방울을 각각 유수로 세척하여 이물질을 제거하고 건조한 후, 상기 솔잎 및 솔방울을 특정 함량으로 혼합하고 용매를 가하여 추출한 것을 의미하며, 이러한 점에서 상기 솔잎 및 솔방울의 추출액은 용매 추출액일 수 있다.The extract of the pine needle and pine cone mixture means that the pine needle and pine cone are respectively washed with water to remove impurities and dried and then the pine needles and pine cones are mixed in a specific amount and extracted with a solvent. The extract may be a solvent extract.
상기 용매 추출액의 용매는 물, 유기용매 또는 이들의 혼합액일 수 있고, 상기 유기용매는 특별히 한정되지 않으나, 탄소수 1 내지 5의 알코올 또는 상기 알코올 수용액 일 수 있고, 헥산, 에틸아세테이트 등을 포함할 수 있으며, 이에 제한되는 것은 아니다. 바람직하게는 상기 용매는 물일 수 있다. 이러한 측면에서 상기 용매 추출액의 제조방법은 열수 추출법일 수 있다.The solvent of the solvent extract may be water, an organic solvent, or a mixture thereof. The organic solvent is not particularly limited, but may be an alcohol having 1 to 5 carbon atoms or an aqueous solution of the alcohol, and may include hexane, ethyl acetate, But is not limited thereto. Preferably, the solvent may be water. In this respect, the method of producing the solvent extract may be a hot water extraction method.
상기 솔잎 및 솔방울 혼합물은 상기 솔잎 및 솔방울을 각각의 중량을 기준으로, 1 : 4(솔방울 : 솔잎) 내지 1 : 16(솔방울 : 솔잎)의 함량비, 바람직하게는 1 : 8(솔방울 : 솔잎) 내지 1 : 14 (솔방울 : 솔잎)로 혼합하여 제조된 것일 수 있다. 상기 솔방울의 함량이 너무 높은 경우에는 최종 제조된 조성물이 색깔이 진한 색깔 즉, 검은색이나 갈색 또는 솔방울 특유의 색깔이 있어 최종 제품의 사용에 제한이 되고, 상기 솔잎의 함량이 너무 낮은 경우에는 최종 제조된 조성물의 구취 제거 효과가 낮다는 단점이 있으므로, 상기 솔잎 및 솔방울 혼합물의 혼합비는 각각의 중량을 기준으로, 1 :4(솔방울 : 솔잎) 내지 1 : 16(솔방울 : 솔잎)이 바람직하다.The pine needles and the pine cone mixture are prepared by mixing the pine needles and the pine cones in a ratio of 1: 4 (pine cone: pine needles) to 1: 16 (pine cone: pine needles), preferably 1: To 1: 14 (pine needles: pine needles). When the content of the pine needles is too high, the finished composition has a dark color, that is, a specific color of black or brown or a pine cone, which limits the use of the final product. When the content of the pine needles is too low, The pine needles and pine cone mixture are preferably mixed in a ratio of 1: 4 (pine cone: pine needle) to 1: 16 (pine cone: pine cone) based on the weight of each composition.
상기 김치유산균 발효물은 상기 솔잎 및 솔방울 추출물에 김치유산균을 첨가하여 발효시킨 것을 의미한다.The fermented product of Kimchi lactic acid bacteria means that Kimchi lactic acid bacteria are added to the pine needle and pine cone extract to ferment.
상기 김치유산균은 김치 안에서 발견되는 미생물로서, 크게 3개의 속에 속하는 20여 종의 다양한 세균이며, 락토바실러스(Lactobacillus) 속 유산균, 류코노스톡(Leuconostoc) 속 유산균, 바이셀라(Weissella) 속 유산균으로 나누어질 수 있다.The Kimchi lactic acid bacteria are microorganisms found in kimchi, and are 20 kinds of various bacteria belonging to three genera. They are divided into lactobacillus lactic acid bacteria, Leuconostoc genus lactic acid bacteria, and Weissella genus lactic acid bacteria Can be.
상기 김치유산균은 락토바실러스 플랜타룸(Lactobacillus plantarum), 류코노스톡 사이트리움(Leuconostoc citreum) 및 바이셀라 시바리아(Weissella cibaria)일 수 있으며, 상기 김치유산균 모두를 포함할 수도 있고 한 종 이상을 포함할 수도 있으나 바이셀라 시바리아를 포함하는 것이 바람직하다.The Kimchi lactic acid bacteria may be Lactobacillus plantarum, Leuconostoc citreum, and Weissella cibaria. The Kimchi lactic acid bacteria may include all or at least one of the Kimchi lactic acid bacteria But it is preferable to include Biscarelavia.
상기 구취 제거용 조성물은 구취 제거 효과를 증가시키기 위하여, 본 발명의 목적 범위 내에서 추가적으로 자몽씨 추출물을 포함할 수 있다. 상기 자몽씨는 자몽의 씨를 의미한다. 상기 자몽(Citrus paradisi)은 감귤속(Citrus)에 속하는 그레이프프루트 나무의 열매로서, 포도와 비슷한 향이 있고 포도송이처럼 달린다. 상기 그레이프프루트 나무의 원산지는 서인도제도의 자메이카로 여겨진다. 상기 자몽은 구형 또는 부채구형으로 크기는 하귤 정도이며, 과피는 매끈매끈하고 담황색을 띈다. 장뇌 막은 엷고, 과육은 회황색이나 핑크색으로 즙액이 풍부하고 맛은 시면서도 단맛이 강하며 쓴맛이 조금 있다. 주로 주스, 에피타이저, 샐러드, 가니쉬, 디저트로 이용되며, 현재 미국 플로리다주에서 전 세계 생산량의 60% 가량이 생산되고 있다.The composition for removing bad breath may further include a grapefruit seed extract within the scope of the present invention in order to increase the bad breath removing effect. The grapefruit means grapefruit seed. The grapefruit (Citrus paradisi) is a fruit of a grapefruit tree belonging to the citrus family (Citrus). It has a grape-like flavor and runs like a cluster of grapes. The origin of the grapefruit tree is believed to be Jamaica in the West Indies. The grapefruit is spherical or obovate spherical in shape and has a size of about 2 to 5 cm. The periplasm is smooth and pale yellow. Camphor membrane is thin, flesh is yellowish yellow or pink, rich in juice, tastes strong, sweet and slightly bitter. It is mainly used for juices, appetizers, salads, garnishes and desserts. Currently, about 60% of the world's production is produced in Florida, USA.
상기 자몽씨 추출물은 통상적으로 판매하는 나린진이 다량 함유된 자몽씨의 용매 추출물을 의미한다. 상기 용매는 물, 유기용매 또는 이들의 혼합액일 수 있고, 상기 유기용매는 특별히 한정되지 않으나, 탄소수 1 내지 5의 알코올 또는 상기 알코올 수용액일 수 있다. 상기 자몽씨 추출물은 상기 자몽씨 추출물과 식물성 글리세린의 혼합액일 수 있고, 일 예로 상기 자몽씨 추출물과 식물성 글리세린의 혼합비율은 7 : 3일 수 있으나, 이에 제한되는 것은 아니다.The above grapefruit seed extract means a solvent extract of grapefruit seed which contains a large amount of naringin commonly sold. The solvent may be water, an organic solvent or a mixture thereof. The organic solvent is not particularly limited, but may be an alcohol having 1 to 5 carbon atoms or an aqueous solution of the alcohol. The grapefruit seed extract may be a mixture of the grapefruit seed extract and the vegetable glycerin. For example, the mixing ratio of the grapefruit seed extract and the vegetable glycerin may be 7: 3, but is not limited thereto.
또한, 본 발명은 솔잎 및 솔방울 추출물의 김치유산균 발효물을 포함하는 구취 제거용 식품 조성물의 제조방법에 관한 것이다.In addition, the present invention relates to a method for producing a food composition for removing bad breath including a fermented product of lactic acid bacteria of Kimchi fermented by pine needle and pine cone extract.
상기 제조방법은 솔잎 및 솔방울을 특정 함량으로 혼합하여 열수 추출한 솔잎 및 솔방울 추출물 준비 단계; 상기 솔잎 및 솔방울 추출물에 김치유산균을 첨가하여 발표시키는 단계; 상기 발효물을 여과하는 단계;를 포함하는 것일 수 있다.Preparing a pine needle and a pine cone extract by mixing pine needles and pine cones in a specific amount and subjecting the mixture to hot water extraction; Adding the lactic acid bacteria of Kimchi to the pine needle and pine cone extract; And filtering the fermentation product.
상기 솔잎 및 솔방울 열수 추출물을 제조하는 단계는 상기 솔잎 및 상기 솔방울의 중량을 기준으로 1 : 4(솔방울 : 솔잎) 내지 1 : 16(솔방울 : 솔잎), 바람직하게는 1 : 8(솔방울 : 솔잎) 내지 1 : 14(솔방울 : 솔잎)로 혼합하여, 더욱 바람직하게는 1 : 12(솔방울 : 솔잎)의 함량비로 혼합하고, 상기 솔잎 및 솔방울의 혼합물에 물을 첨가하고 110℃ 내지 130℃, 바람직하게는 120℃에서 가열한 후, 10℃ 내지 50℃ 또는 15℃ 내지 30℃로 냉각하여 솔잎 및 솔방울 열수 추출액을 제조하는 방법으로 수행할 수 있다.Wherein the step of preparing the pine needles and the pine cone hot water extract comprises 1: 4 (pine cone: pine needles) to 1:16 (pine cone: pine needles), preferably 1: 8 (pine cone: pine needles), based on the weight of the pine needles and the pine cones. To 1: 14 (pine needles: pine needles), more preferably 1: 12 (pine needles: pine needles), and water is added to the mixture of pine needles and pine cones, May be carried out by heating at 120 캜 and then cooling the solution to 10 캜 to 50 캜 or 15 캜 to 30 캜 to prepare pine needles and pine cones.
일 예로, 상기 솔잎 및 솔방울 열수 추출물을 제조하는 단계는 상기 솔잎 및 상기 솔방울을 각각 유수에 세척하고 건조하는 공정; 상기 건조된 상기 솔잎 및 상기 솔방울을 각각의 중량을 기준으로 1 : 4(솔방울 : 솔잎) 내지 1 : 16(솔방울 : 솔잎), 바람직하게는 1 : 8(솔방울 : 솔잎) 내지 1 : 14 (솔방울 : 솔잎)로 혼합하여, 더욱 바람직하게는 1 : 12(솔방울 : 솔잎)의 함량비로 혼합한 후, 분쇄하여 상기 솔잎 및 솔방울의 혼합물을 제조하는 공정; 상기 솔잎 및 솔방울의 혼합물에 물을 첨가하고 110℃ 내지 130℃, 바람직하게는 120℃에서 가열하여 솔잎 및 솔방울 열수 추출물을 제조하는 공정 및 상기 솔잎 및 솔방울 열수 추출물을 10℃ 내지 50℃ 또는 15℃ 내지 30℃로 냉각하는 공정이 포함된 방법으로 수행할 수 있다.For example, the step of preparing the pine needles and the pine cone hot water extract comprises washing the pine needles and the pine cones respectively with running water and drying them; The pine needles and the pine cones are dried in a ratio of 1: 4 (pine needles: pine needles) to 1:16 (pine needles: pine needles), preferably 1: 8 (pine needles: pine needles) (Pine needles), more preferably mixed at a ratio of 1: 12 (pine needles: pine needles), and pulverized to prepare a mixture of pine needles and pine cones; Adding water to the mixture of pine needles and pine cones and heating the pine needles and pine cone hot water extract by heating at 110 to 130 ° C, preferably 120 ° C, and heating the pine needles and pine cone hot water extract at 10 ° C to 50 ° C or 15 ° C To < RTI ID = 0.0 > 30 C. < / RTI >
상기 건조 공정은 상기 유수에서 세척한 솔잎 및 솔방울을 통풍이 가능하고, 햇빛이 직접적으로 조사되지 않는 응달에서 4시간 내지 48시간 또는 6시간 내지 24시간 건조하는 방법으로 수행할 수 있다.The drying process may be carried out by drying the pine needles and pine cones washed in the water, and drying the pie for 4 to 48 hours or 6 to 24 hours in a shade where the sunlight is not directly irradiated.
상기 솔잎 및 솔방울의 혼합물을 제조하는 공정에 있어서, 상기 분쇄는 통상적인 방법, 일 예로 분쇄기 또는 마쇄기를 이용하여 식물을 분쇄하는 방법으로 수행할 수 있다.In the process for producing the mixture of pine needles and pine cones, the pulverization may be carried out by a conventional method, for example, pulverizing plants using a pulverizer or a mill.
상기 열수 추출물을 제조하는 공정은 상기 솔잎 및 솔방울의 혼합물 100 g에 물 0.1 L 내지 5 L, 일 예로 물 0.5 L 내지 2 L를 첨가하고, 110℃ 내지 130℃에서 1시간 내지 24시간, 바람직하게는 2시간 내지 6시간 동안 가열하는 방법으로 수행할 수 있다.The process for producing the hot-water extract comprises adding 0.1 L to 5 L of water, for example, 0.5 L to 2 L of water, to 100 g of the mixture of pine needles and pine cone, at 110 to 130 ° C for 1 to 24 hours May be carried out by heating for 2 to 6 hours.
상기 솔잎 및 솔방울 추출물에 김치유산균을 첨가하여 발효시키는 단계는 상기 솔잎 및 솔방울 추출물에 김치유산균인 락토바실러스 플랜타룸(Lactobacillus plantarum), 류코노스톡 사이트리움(Leuconostoc citreum) 및 바이셀라 시바리아(Weissella cibaria) 중 선택되는 어느 하나 또는 이들 중 두 종 이상의 혼합물을 1 x 103 내지 1 x 1020 CFU/mL로 가하여 pH 6 내지 pH 7을 유지하고 25℃ 내지 40℃에서 24 시간 내지 72시간 동안 발효시키는 것이 바람직하다. 가장 바람직하게는 바이셀라 시바리아(Weissella cibaria)를 포함하는 것으로 한다.The step of adding kimchi lactic acid bacteria to the pine needles and pine cone extracts and fermenting the pine needles and pine cone extracts comprises adding lactic acid bacteria such as Lactobacillus plantarum, Leuconostoc citreum, and Weissella cibaria ) Or a mixture of two or more thereof is added to 1 x 10 < 3 > to 1 x 10 < 20 > CFU / mL to maintain the pH of 6 to pH 7 and fermentation at 25 DEG C to 40 DEG C for 24 to 72 hours . And most preferably includes Weissella cibaria.
상기 발효물을 여과하는 단계는 상기 솔잎 및 솔방울 추출물에 김치유산균을 첨가하여 발효시킨 발표물을 여과지를 이용하여 여과함으로써 여과법으로 수행할 수 있다.The step of filtering the fermented product may be performed by filtration by filtering the fermented product by adding the Kimchi lactic acid bacteria to the pine needle and pine cone extract using a filter paper.
일 예로, 상기 솔잎 및 솔방울 추출물의 김치유산균 발효물을 제조하는 단계는 상기 솔잎 및 솔방울의 중량을 기준으로 1 : 4(솔방울 : 솔잎) 내지 1 : 16(솔방울 : 솔잎)의 함량비로 혼합하고, 상기 솔잎 및 솔방울의 혼합물에 물을 첨가하고 110℃ 내지 130℃에서 가열한 후, 10℃ 내지 50℃로 냉각하여 솔잎 및 솔방울 열수 추출물을 제조하는 단계; 상기 솔잎 및 솔방울 열수 추출물 및 김치유산균을 1 x 103 내지 1 x 1020 CFU/mL로 혼합하여 pH 6 내지 pH 7을 유지하고 30℃ 내지 40℃에서 24 시간 내지 72시간 동안 발효시켜 김치유산균 발효물을 제조하는 단계; 및 상기 발효물을 여과지를 이용하여 여과함으로써 여액을 수득하는 단계를 포함하는 것일 수 있다.For example, the step of preparing the fermented product of Kimb's lactic acid bacteria of the pine needle and pine cone extract is performed by mixing the pine needle and the pine cone at a ratio of 1: 4 (pine cone: pine needle) to 1:16 (pine cone: pine needle) Adding water to the mixture of pine needles and pine cones, heating at 110 ° C to 130 ° C, and cooling to 10 ° C to 50 ° C to prepare pine needles and pine cone hot water extract; The pine needles and pine cone hot water extract and Kimchi lactic acid bacteria were mixed at 1 x 10 3 to 1 x 10 20 CFU / mL to maintain the pH of 6 to 7 and fermented at 30 ° C to 40 ° C for 24 to 72 hours to ferment lactic acid bacteria Producing water; And filtering the fermented product using a filter paper to obtain a filtrate.
이하, 본 발명의 이해를 돕기 위하여 구체적인 실시예 및 비교예를 통하여 본 발명의 구성 및 효과를 보다 상세하게 설명하나, 하기 실시예는 본 발명을 보다 명확하게 이해시키기 위한 것일 뿐 본 발명의 권리범위가 하기 실시예에 의해 한정되는 것은 아니고, 특허청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술 사상은 본 발명의 권리 범위에 포함되는 것으로 해석되어야 한다.Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to specific examples and comparative examples in order to facilitate understanding of the present invention. However, the following examples are for the purpose of more clearly understanding the present invention, Is to be construed as being within the scope of the invention as defined by the appended claims rather than by the following examples.
제조예 1: 솔잎 및 솔방울 추출물의 김치유산균 발효물의 제조Preparation Example 1: Preparation of Fermented Lactic Acid Bacteria from Pine Needle and Pine Needle Extract
상기 솔잎 및 솔방울은 대한민국 전라남도 소재 야산에서 2015년부터 2016년 4월 사이 수득하였고, 상기 수득한 솔방울 및 솔잎은 흐르는 물에서 깨끗이 세척하여 이물질을 제거한 후, 응달에서 8시간 동안 건조한 후, 분쇄기를 이용하여 각각 솔잎 분쇄물 및 솔방울 분쇄물을 제조하였다. 또한 자몽씨 추출액(Citrus paradisi seed extract)은 pH가 2.0 내지 pH 3.5인 자몽씨 추출액(Biochem Research, USA)을 구입하여 사용하였다. 상기 김치유산균은 (주)메디오젠에서 구입하여 사용하였다.The pine needles and pine cones were obtained at Yasan, Jeollanam-do, Korea from 2015 to April 2016. The obtained pine cones and pine needles were thoroughly washed in flowing water to remove impurities, dried for 8 hours in the shade, To produce crushed pine leaves and crushed pine cones, respectively. Also, grapefruit seed extract (Biochem Research, USA) having a pH of 2.0 to pH 3.5 was purchased from Citrus paradisi seed extract. The kimchi lactic acid bacteria were purchased from Mediogen Co., Ltd. and used.
비교예 1Comparative Example 1
상기 솔잎 및 솔방울 추출물은 상기 솔방울 분쇄물 1 kg에 상기 솔잎 분쇄물 12 kg을 첨가하고 혼합하여 혼합물을 제조한 후, 상기 각각의 혼합물 100 g에 물 1 L를 첨가하고 120℃에서 3시간 동안 가열하여 제조하였다. 상기 열수 추출법을 통하여 제조된 각각의 추출물을 25℃로 냉각시킨 후, 뚜껑으로 완전 밀폐할 수 있는 밀폐용기에 집어넣은 후, 10℃ 내지 25℃에서 20일 동안 발효시켜 발효물을 제조하였다. 상기 제조된 발효물을 와트만 여과지를 이용하여 여과하여 여액을 수득하였다.The pine needle and pine cone extract were prepared by adding 12 kg of the pine needle pulverization product to 1 kg of the pine cone crushed product and mixing to prepare a mixture. Then, 1 L of water was added to 100 g of each mixture and heated at 120 ° C for 3 hours . Each of the extracts prepared by the hot water extraction method was cooled to 25 ° C and put in a sealed container which can be completely closed with a lid. The extract was then fermented at 10 ° C to 25 ° C for 20 days to prepare a fermented product. The fermented product thus obtained was filtered using Wattman filter paper to obtain a filtrate.
실시예 1Example 1
상기 솔잎 및 솔방울 추출물은 상기 솔방울 분쇄물 1 kg에 상기 솔잎 분쇄물 12 kg을 첨가하고 혼합하여 혼합물을 제조한 후, 상기 각각의 혼합물 100 g에 물 1 L를 첨가하고 120℃에서 3시간 동안 가열하여 제조하였다. 상기 열수 추출법을 통하여 제조된 각각의 추출물을 25℃로 냉각시킨 후, Lactobacillus plantarum, Leuconostoc citreum 및 Weissella cibaria 혼합물을 1 x 108 CFU/mL를 가하여 pH 6 내지 pH 7을 유지하고 30℃ 내지 40℃에서 48시간 동안 발효시켜 발효물을 제조하였다. 상기 제조된 발효물을 와트만 여과지를 이용하여 여과한 후 여액을 수득하였다.The pine needle and pine cone extract were prepared by adding 12 kg of the pine needle pulverization product to 1 kg of the pine cone crushed product and mixing to prepare a mixture. Then, 1 L of water was added to 100 g of each mixture and heated at 120 ° C for 3 hours . Each of the extracts prepared by the hot water extraction method was cooled to 25 DEG C, and 1 x 10 < 8 > CFU / mL of a mixture of Lactobacillus plantarum, Leuconostoc citreum and Weissella cibaria was added thereto to maintain a pH of 6 to 7, For 48 hours to prepare a fermented product. The fermented product thus obtained was filtered using Watman filter paper, and a filtrate was obtained.
실시예 2~4Examples 2 to 4
상기 솔잎 및 솔방울 추출물은 상기 솔방울 분쇄물 1 kg에 상기 솔잎 분쇄물 12 kg을 첨가하고 혼합하여 혼합물을 제조한 후, 상기 각각의 혼합물 100 g에 물 1 L를 첨가하고 120℃에서 3시간 동안 가열하여 제조하였다. 상기 열수 추출법을 통하여 제조된 각각의 추출물을 25℃로 냉각시킨 후, Lactobacillus plantarum(실시예 2), Leuconostoc citreum(실시예 3) 및 Weissella cibaria(실시예 4)를 각각 1 x 108 CFU/mL를 가하여 pH 6 내지 pH 7을 유지하고 30℃ 내지 40℃에서 48시간 동안 발효시켜 발효물을 제조하였다. 상기 제조된 발효물을 와트만 여과지를 이용하여 여과한 후 여액을 수득하였다.The pine needle and pine cone extract were prepared by adding 12 kg of the pine needle pulverization product to 1 kg of the pine cone crushed product and mixing to prepare a mixture. Then, 1 L of water was added to 100 g of each mixture and heated at 120 ° C for 3 hours . Each of the extracts prepared by the hot water extraction method was cooled to 25 ° C and then treated with 1 × 10 8 CFU / mL of Lactobacillus plantarum (Example 2), Leuconostoc citreum (Example 3) and Weissella cibaria (Example 4) And the mixture was fermented at 30 ° C to 40 ° C for 48 hours to prepare a fermented product. The fermented product thus obtained was filtered using Watman filter paper, and a filtrate was obtained.
실시예 5Example 5
상기 솔잎 및 솔방울 추출물은 상기 솔방울 분쇄물 1 kg에 상기 솔잎 분쇄물 12 kg을 첨가하고 혼합하여 혼합물을 제조한 후, 상기 각각의 혼합물 100 g에 물 1 L를 첨가하고 120℃에서 3시간 동안 가열하여 제조하였다. 상기 열수 추출법을 통하여 제조된 각각의 추출물을 25℃로 냉각시킨 후, 상기 열수 추출물과 상기 자몽씨 추출액을 부피비를 기준으로 98 : 2(솔잎 및 솔방울 열수 추출물 : 자몽씨 추출물)의 비율로 혼합하여 혼합물을 제조하였다. 상기 제조된 혼합물에 Lactobacillus plantarum, Leuconostoc citreum 및 Weissella cibaria 혼합물 1 x 108 CFU/mL를 가하여 pH 6 내지 pH 7을 유지하고 30℃ 내지 40℃에서 48시간 동안 발효시켜 발효물을 제조하였다. 상기 제조된 발효물을 와트만 여과지를 이용하여 여과한 후 여액을 수득하였다.The pine needle and pine cone extract were prepared by adding 12 kg of the pine needle pulverization product to 1 kg of the pine cone crushed product and mixing to prepare a mixture. Then, 1 L of water was added to 100 g of each mixture and heated at 120 ° C for 3 hours . Each of the extracts prepared by the hot water extraction method was cooled to 25 ° C, and the hot water extract and the grapefruit seed extract were mixed at a ratio of 98: 2 (pine needle and pine cone hot water extract: grapefruit seed extract) A mixture was prepared. The thus-prepared mixture was added with 1 x 10 8 CFU / mL of a mixture of Lactobacillus plantarum, Leuconostoc citreum and Weissella cibaria to maintain a pH of 6 to 7 and fermented at 30 to 40 ° C for 48 hours to prepare a fermented product. The fermented product thus obtained was filtered using Watman filter paper, and a filtrate was obtained.
실험예: 솔잎 및 솔방울 추출물의 김치유산균 발효물의 소취 효과 측정Experimental Example: Measurement of Deodorizing Effect of Fermented Lactic Acid Bacteria from Pine Needle and Pine Needle Extract
시험예 1 황화합물에 대한 소취 효과 측정Test Example 1 Measurement of deodorizing effect on sulfur compounds
본 발명인 솔잎 및 솔방울 추출물의 김치유산균 발효물의 구취 억제에 대한 임상학적 효과를 확인하기 위하여 대표적 구취 원인 물질인 휘발성 황화합물(VSCs)의 농도를 할리미터(Halimeter, Interscan Co.)를 이용하여 측정하여 상기 비교예 1 및 실시예 1 내지 5의 방법에 의해 제조된 솔잎 및 솔방울 추출물의 김치유산균 발효물의 구취 억제 효과를 측정하였다.In order to confirm the clinical effect of the pine needle and pine cone extract of the present invention on the inhibition of bad breath of fermented lactic acid bacteria of Kimchi, the concentration of volatile sulfur compounds (VSCs), which is a typical halitosis causing substance, was measured using Halimeter (Interscan Co.) The odor inhibitory effects of the pine needle and pine cone extract prepared by the methods of Comparative Example 1 and Examples 1 to 5 were measured for fermented lactic acid bacteria of Kimchi.
할리미터를 이용한 분석 방법은 임상시험에서 구취 측정을 위해 널리 이용되는 방법으로서, 성인남녀 40명을 대상자로 선정하고, 시판하는 마늘분을 물에 분산시켜 희석한 용액을 30초간 입에 머금다가 뱉은 후 할리미터와 연결되어 있는 튜브를 입에 물고 구강 내 휘발성 황화합물의 농도를 측정하였다. 그 후, 물, 상기 비교예 1 및 실시예 1 내지 5의 방법에 의해 제조된 발효물을 30초간 입에 머금은 후 뱉고 구강 내 휘발성 황화합물의 농도를 측정하였으며, 발효물의 음용 전과 음용 후의 휘발성 황화합물 농도차를 구하여 발효물의 소취 효과를 비교하였다.The analytical method using the Halimeter is a widely used method for bad breath measurement in clinical trials. 40 male adults were selected as subjects, and the diluted solution of commercially available garlic was dispersed in water for 30 seconds. The tube connected to the Huhalimeter was placed in the mouth and the concentration of volatile sulfur compounds in the mouth was measured. Thereafter, the fermented product prepared by the method of Comparative Example 1 and Examples 1 to 5 was spit out for 30 seconds, and the concentration of volatile sulfur compounds in the oral cavity was measured. The volatile sulfur compound concentration of the fermented product after drinking and drinking Tea was obtained and the deodorizing effect of the fermented product was compared.
할리미터를 이용한 휘발성 황화합물에 대한 소취 효과Deodorant Effect on Volatile Sulfur Compounds Using Halimeter
상기 표 1에서 보는 바와 같이, 구강 내 휘발성 황화합물을 제거하기 위하여 물로 구강을 세척하였을 때는 전체 휘발성 황화합물의 4.0%가 제거되는 효과가 있었으나, 상기 비교예 1로 구강을 세척하였을 때는 휘발성 황화합물의 48.3%가 제거되는 효과가 있었다. 상기 실시예 1 내지 5로 구강을 세척한 경우에는 휘발성 황화합물이 76% 이상 제거되는 것을 보아 김치유산균을 첨가하여 발효시킨 발효물이 소취 효과가 더 큼을 알 수 있었다.As shown in Table 1, when the oral cavity was washed with water to remove volatile sulfur compounds in the oral cavity, 4.0% of the total volatile sulfur compounds were removed. In Comparative Example 1, 48.3% Was removed. When the mouths were washed in Examples 1 to 5, 76% or more of the volatile sulfur compounds were removed. As a result, it was found that the fermented product fermented with the addition of the Kimchi lactic acid bacteria had a higher deodorizing effect.
시험예 2 관능평가Test Example 2 Sensory evaluation
성인남녀 30명을 대상자로 선정하여 휘발성 황화합물의 주요 성분인 메틸머캅탄(Methyl mercaptan)을 물에 용해시켜 구취 유발원 용액으로 사용하고, 물, 상기 비교예 1 및 실시예 1 내지 실시예 5의 발효물을 상기 구취 유발원 용액에 희석하여 후각으로 느끼는 강도를 측정하였다. 상기 메틸머캅탄 수용액은 메틸머캅탄 표준액(1 μg/mL) 1 mL를 99 mL의 물에 용해시킨 후 10배 희석하여 사용하였다.30 adults were selected as subjects and methyl mercaptan, which is a major component of volatile sulfur compounds, was dissolved in water to be used as a solution for causing a bad breath, and water was added to the solution of Comparative Example 1 and Examples 1 to 5 The fermented product was diluted with the solution containing the odor causing the odor, and the intensity of the olfactory sensation was measured. The methylmercaptan aqueous solution was prepared by dissolving 1 mL of methylmercaptan standard solution (1 μg / mL) in 99 mL of water and diluting it 10-fold.
상기 관능평가 방법은 30인의 관능평가 대상자가 후각에서 느끼는 최고점수를 9점으로 하고 최소점수를 1점으로 하였을 때 30인의 관능평가 대상자 각각이 채점한 점수의 합을 30으로 나누는 방법으로 측정하였다.The sensory evaluation method was performed by dividing the sum of the scores of each of the 30 sensory evaluation subjects by 30 when the sensory evaluation object of 30 persons had a maximum score of 9 in the olfactory sense and the minimum score was 1.
관능평가를 통한 메틸머캅탄에 대한 소취 효과Deodorizing Effect on Methyl Mercaptan through Sensory Evaluation
상기 표2에서 보는 바와 같이, 메틸머캅탄이 물에 녹아 있을 때는 냄새에 차이가 없고, 상기 비교예 1에서는 냄새 강도가 5.1로 관능적으로 느끼는 메틸머캅탄의 강도가 낮아짐을 확인하였다. 또한 메틸머캅탄이 상기 실시예 1 내지 5에 용해되어 있을 경우, 냄새 강도가 현저히 낮아짐을 확인할 수 있었다.As shown in Table 2, it was confirmed that when methylmercaptan was dissolved in water, there was no difference in smell, and in Comparative Example 1, the strength of methylmercaptan having an odor intensity of 5.1 was lowered. Further, when methyl mercaptan was dissolved in the above Examples 1 to 5, it was confirmed that the odor intensity was significantly lowered.
시험예 3 항균 효과 측정Test Example 3 Measurement of antibacterial effect
구취를 유발하는 구강 내 혐기성 세균의 일종인 Fusobacterium nucleatum에 대한 항균 작용을 평가하기 위하여 상기 비교예 1 및 실시예 1 내지 5의 발효물과 대조시료 1로 알코올계 구강세정제 및 대조시료 2로 액상의 무설탕 민트 각각 10 mL를 BHI(Brain Heart Infusion) 액상배지에 일정 농도 간격으로 도포한 후 Fusobacterium nucleatum을 접종하여 일주일간 배양한 후, 각 시료별 균체의 성장 정도를 관찰하여 균 성장을 억제하는 최소 농도를 측정하였다.In order to evaluate the antibacterial action against Fusobacterium nucleatum, which is a kind of oral anaerobic bacteria causing bad breath, the fermented product of Comparative Example 1 and Examples 1 to 5 was mixed with the alcohol-based oral cleaning agent and the control sample 2 as a liquid sample 10 mL of each sugar-free mint was applied to a liquid medium of BHI (Brain Heart Infusion) at a constant concentration interval, and then Fusobacterium nucleatum was inoculated and cultured for one week. Then, the growth level of each cell was observed to determine the minimum concentration Were measured.
Fusobacterium nucleatum에 대한 항균 효과 측정Measurement of antimicrobial effect against Fusobacterium nucleatum
상기 표 3의 측정 결과에서 알 수 있듯이, 각 시료들의 Fusobacterium nucleatum균에 대한 항균력의 비교 결과, 상기 실시예 1 내지 5의 경우 김치유산균을 함유하지 않은 비교예 1보다 항균력이 뛰어나며 대조시료 1과 2에 비하여도 월등히 뛰어난 것을 확인하였다.As can be seen from the measurement results in Table 3, the antibacterial activity against Fusobacterium nucleatum of each sample was higher than that of Comparative Example 1 which did not contain Kimchi lactic acid bacteria in Examples 1 to 5, Which is also remarkably superior.
시험예 4 메틸머캅탄에 대한 소취 효과 측정Test Example 4 Measurement of Deodorizing Effect on Methyl Mercaptan
솔잎 및 솔방울 추출물의 김치유산균 발효물의 구취 제거 효과를 확인하기 위해 GC 분석법을 이용하여 구취의 주요 원인 물질인 메틸머캅탄에 대한 소취력을 측정하였다. 상기 비교예 1 및 실시예 1 내지 5의 발효물 1 mL와 0.2 M 인산칼륨완충용액(potassium phosphate buffer) 1mL를 바이알에 넣고 pH를 7.5로 조절하였다. 여기에 상기 시험예 3에서 제조한 메틸머캅탄 수용액 1 mL를 가하여 즉시 실리콘 캡으로 밀봉한 후 voltex mixer로 5초간 교반한 뒤 37℃에서 10분간 반응시켰다. 그 후 바이알의 headspace에 포집된 메틸머캅탄을 gas tight syringe로 200μL를 뽑아 FPD(flame photometric detector)가 장착된 GC에 주입하여 분석하였다. 메틸머캅탄 억제 활성은 하기의 식으로 계산하였다.The deodorization ability of methyl mercaptan, which is a major cause of bad breath, was measured by using GC method to confirm the effect of kimchi fermented by pine needle and pine cone extract on fermentation. 1 mL of the fermentation product of Comparative Example 1 and Examples 1 to 5 and 1 mL of 0.2 M potassium phosphate buffer were added to the vial and the pH was adjusted to 7.5. 1 mL of the aqueous solution of methyl mercaptan prepared in Test Example 3 was added thereto, immediately sealed with a silicone cap, stirred for 5 seconds with a voltex mixer, and reacted at 37 DEG C for 10 minutes. Then, 200 μL of methyl mercaptan captured in the headspace of the vial was extracted with a gas tight syringe and injected into a GC equipped with a flame photometric detector (FPD). The methyl mercaptan inhibitory activity was calculated by the following equation.
메틸머캅탄 억제 활성(%) = (C-S)/C x 100Methyl mercaptan inhibitory activity (%) = (C-S) / C x 100
(C: control의 메틸머캅탄 피크 면적, S: 시료 첨가시 메틸머캅탄 피크 면적)(C: methyl mercaptan peak area of control, S: methyl mercaptan peak area upon sample addition)
GC 분석 조건은 하기 표 4와 같다.GC analysis conditions are shown in Table 4 below.
GC 분석조건 GC analysis conditions
메틸머캅탄 억제 활성 측정 Measurement of methylmercaptan inhibitory activity
상기 표 5에 나타낸 바와 같이 상기 실시예 1 내지 5는 메틸머캅탄에 대한 억제 활성이 70% 이상으로 나타났으며 김치유산균이 함유되지 않은 비교예 1보다 메틸머캅탄에 대한 억제 활성도가 큰 것을 확인하였다.As shown in Table 5, the inhibitory activity against methyl mercaptan was more than 70% in Examples 1 to 5 and the inhibitory activity against methyl mercaptan was higher than that in Comparative Example 1 in which no Kimchi lactic acid bacteria were contained Respectively.
Claims (10)
The extract obtained by mixing the pine needle and the pine cone is added to the kimchi lactic acid bacteria containing one or more of the group consisting of Lactobacillus plantarum, Leuconostoc citreum and Weissella cibaria A food composition for removing bad breath, which comprises a fermented product as an active ingredient
3. The bad breath removing food composition according to claim 1, wherein the pine needles and pine cones are mixed at a weight ratio of 1: 4 to 1:16
[Claim 3] The composition according to claim 1, wherein the extract obtained by mixing pine needle and pine cone is a hot water extract
[Claim 3] The composition according to claim 1, wherein the composition further comprises a grapefruit seed extract
2) 상기 제조된 솔잎 및 솔방울 추출물에, 락토바실러스 플랜타룸(Lactobacillus plantarum), 류코노스톡 사이트리움(Leuconostoc citreum) 및 바이셀라 시바리아(Weissella cibaria)로 이루어진 군에서 하나 또는 둘 이상을 포함하는 김치유산균을 첨가하여 발효시키는 단계;
3) 상기 발효물을 여과하는 단계;를 포함하는 것을 특징으로 하는 구취 제거용 식품 조성물의 제조방법
1) preparing pine needles and pine cone extracts by mixing at a ratio of 1: 4 (pine cone: pine needles) to 1: 16 (pine cone: pine needles) based on the weight of pine needles and pine cones;
2) To the pine needles and pine cone extracts prepared above, one or more of kimchi including one or more of the group consisting of Lactobacillus plantarum, Leuconostoc citreum and Weissella cibaria Adding lactic acid bacteria to ferment;
3) filtering the fermented product to prepare a food composition for removing bad breath
[7] The method according to claim 6, wherein the step 2) comprises fermenting at 30 to 40 DEG C
[7] The method according to claim 6, wherein the kimchi lactic acid bacterium is added in an amount of 1 × 10 3 to 1 × 10 20 CFU / ml in the step 2)
[7] The method of claim 6, wherein the step 2) is carried out for 24 to 72 hours
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| CN108384823A (en) * | 2017-03-31 | 2018-08-10 | 谢宝全 | Preparation method of towel gourd fermentation liquor |
| KR20200048224A (en) * | 2018-10-29 | 2020-05-08 | 주식회사 비피도 | Method for mass production of nisin in Lactococcus lactis with carrot liquid and bacteriophage |
| KR102198553B1 (en) | 2020-06-09 | 2021-01-05 | 주식회사 비피도 | Composition improving, preventing or treating halitosis or dental caries comprising Lactobacillus gasseri HHuMIN D derived from human oral cavity |
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| KR20220039895A (en) * | 2020-09-21 | 2022-03-30 | 농업회사법인 주식회사 합천봉황농원 | Beverage for eliminating halitosis containing natural plant extract, and manufacturing method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108384823A (en) * | 2017-03-31 | 2018-08-10 | 谢宝全 | Preparation method of towel gourd fermentation liquor |
| CN108384823B (en) * | 2017-03-31 | 2021-06-01 | 谢宝全 | Preparation method of towel gourd fermentation liquor |
| KR20200048224A (en) * | 2018-10-29 | 2020-05-08 | 주식회사 비피도 | Method for mass production of nisin in Lactococcus lactis with carrot liquid and bacteriophage |
| KR102189645B1 (en) * | 2018-10-29 | 2020-12-11 | 주식회사 비피도 | Method for mass production of nisin in Lactococcus lactis with carrot liquid and bacteriophage |
| KR102198553B1 (en) | 2020-06-09 | 2021-01-05 | 주식회사 비피도 | Composition improving, preventing or treating halitosis or dental caries comprising Lactobacillus gasseri HHuMIN D derived from human oral cavity |
| KR102198552B1 (en) | 2020-06-09 | 2021-01-05 | 주식회사 비피도 | Composition improving, preventing or treating halitosis or dental caries comprising Lactobacillus fermentum OK derived from human oral cavity |
| KR20220039895A (en) * | 2020-09-21 | 2022-03-30 | 농업회사법인 주식회사 합천봉황농원 | Beverage for eliminating halitosis containing natural plant extract, and manufacturing method thereof |
| KR102507314B1 (en) | 2020-09-21 | 2023-03-09 | 농업회사법인 (주)합천봉황농원 | Beverage for eliminating halitosis containing natural plant extract, and manufacturing method thereof |
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