CN110558354A - Food preservative additive and food composition containing the same - Google Patents

Abstract

The invention relates to an additive for food preservation, which is added to food to improve food preservation, and a food composition containing the additive. For this purpose, the additive consists of 25-35wt% chlorella powder, 15-20wt% lotus leaf powder, 2-5%wt% antibacterial agent, 25-35wt% lotus root powder and 5-10wt% green tea powder. According to the present invention, by containing chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as food preservation additives, it is possible to prevent discoloration of the food composition and prolong the dispensing period and to reduce the reaction with microorganisms by performing antibacterial treatment To maintain the shelf life of the food composition.

Description

A food antiseptic additive and a food composition containing the food antiseptic additive

technical field

The present invention relates to a food antiseptic additive and a food composition containing the food antiseptic additive, more particularly, to a food antiseptic additive and a food composition containing the food antiseptic additive, which is added to food to improve the preservation performance of food.

Background technique

In order to increase sterilization and storage in the food field, various methods have been studied, such as low-temperature storage methods, freezing treatment methods, heat sterilization methods, preservative addition methods, irradiation methods, and the use of pH regulators.

The low-temperature storage method can ensure a certain storage period in a fresh state, but the maintenance cost is high and the guarantee period is not very long. Freezing treatment may cause physical changes such as dehydration and discoloration during thawing, and in the case of heat sterilization, there is a problem of causing sensory changes in food during heat treatment. In the case of the addition of preservatives or radiation treatments, there are difficulties in addressing residual toxicity, related legal restrictions and consumer rejection issues.

However, natural antimicrobial agents have lower antimicrobial activity than synthetic preservatives and the like, so the amount of active microorganisms is narrow and thus the amount of antimicrobial agents increases.

Recently, a method using ultra-high pressure has attracted attention, and the pressure method sterilizes microorganisms and overcomes disadvantages such as loss of nutrients, heat odor, production of abnormal substances, and large consumption of energy, which is a problem during heat treatment. It has the advantage of maintaining its quality.

However, some pathogenic microorganisms have a low bactericidal effect in the range of pressure applied to food when the ultra-high pressure treatment method is used, therefore, very high pressure should be applied to obtain a bactericidal effect on them. The higher the applied pressure, the higher the equipment cost and operating cost, and there is a problem of product quality deterioration.

In particular, food preservatives are substances added to prevent food from deteriorating, rancidity, or decay, and must function to inhibit the growth of microorganisms and not cause changes over time, such as the taste and aroma of food.

In the food field, it can only be used for the sterilization and preservation of food additives or raw materials allowed by food. Usually, synthetic preservatives such as dihydroacetic acid, sorbic acid or benzoic acid, and organic acids such as acetic acid, lactic acid or malic acid, salts, glycine or alcohol, etc. are used alone as preservatives.

Synthetic preservatives such as dihydroacetic acid, sorbic acid, etc. have excellent antiseptic effects, but their disadvantage is that they are limited in the type and amount of food that can be eaten because they are harmful to the human body when ingested in large amounts.

On the other hand, organic acids such as acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, glycine, etc. show some degree of antimicrobial activity at commonly used concentrations, but are known to have little bactericidal force.

Therefore, in order to obtain the preservation effect of using organic acids, they must be used in excess, which has the disadvantage of affecting the taste and flavor of foods. In particular, acetic acid has the greatest antibacterial activity among organic acids, and has the disadvantage of affecting the smell of food when added.

In addition, although synthetic preservatives and organic acids have the effect of inhibiting the growth of microorganisms, showing a preservation effect, there is a problem that the initial bacterial count of food will not be reduced because the bactericidal effect on microorganisms is negligible.

Therefore, when food is contaminated by microorganisms that may exist in working tools or working environments when food is produced, it is not only difficult to produce products of constant quality over a long period of time since the initial bacterial count of food cannot be kept constant. However, when the initial bacterial count increases due to contamination, the shelf life is shortened.

Contents of the invention

The present invention is to solve the above-mentioned traditional problems, that is, foods that can prolong the shelf life and distribution period of the food composition by antibacterial treatment to prevent discoloration of the food composition while reducing the reaction with microorganisms. The object of the present invention is to provide an antiseptic additive and a food composition containing the antiseptic additive.

Furthermore, another object of the present invention is to provide an additive for preserving food and a food composition containing the same, which can improve the quality of the food composition while maintaining the quality thereof.

In addition, the present invention provides a food antiseptic additive and a food composition containing the food antiseptic additive, which can not only significantly improve the safety and antibacterial effect on skin, but also reduce the odor caused by alcohol, thereby improving usability.

In order to achieve the above object, the present invention is added to food as a food fresh-keeping additive to improve the fresh-keeping performance of food, 25-35% by weight of chlorella powder; 15-20% by weight of lotus leaf powder; 2-5% by weight of antibacterial microbial agent; 25-35% by weight of lotus root powder; and 5 to 10% by weight of green tea powder.

The antimicrobial agent of the present invention is characterized in that it contains at least one or more antimicrobial compositions consisting of vitamin B1 lauryl sulfate, and antimicrobial compositions consisting of citrus extracts, sugarcane extracts and alcohol.

In addition, the present invention is a food composition containing 20 to 25% by weight of sugar as the food preservation additive. 25 to 30% by weight of margarine; 18-22% by weight of eggs; 20-30% by weight of gravity flour; and 3 to 4% by weight of food preservative additives.

In addition, the present invention is characterized in that it also contains 1-2% by weight of an emulsifier.

As described above, the present invention includes chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as food preservation additives, thereby preventing discoloration of food compositions while reducing reactions with microorganisms. This treatment provides the effect of extending the shelf life and shelf life of the food composition.

In addition, it provides the effect of improving the quality of the food composition while maintaining the quality by further including an emulsifier as a food preservation additive.

In addition, by using vitamin B1 lauryl sulfate, citrus extract, sugar cane extract, and alcohol as raw materials for antibacterial agents, not only the safety and antibacterial effect on the skin can be significantly improved, but also the odor caused by alcohol can be reduced and improve usability.

Detailed ways

Hereinafter, preferred embodiments of the present invention will be described in detail.

The food antiseptic additive in this embodiment includes chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder, and is a food preservation additive added to food to improve the freshness preservation performance of food. Of course, the additive for food preservation may further contain an emulsifier.

Chlorella is a spherical or oval single-celled green algae that lives in fresh water such as lakes and ponds and is dried naturally or mechanically to form a powder. Preference is given in % by weight.

These chlorella, 3 to 10 microns in diameter, contain a large amount of chlorophyll, which activates photosynthesis and is supplied together with other elements in the water to produce various nutrients such as proteins, vitamins, minerals, minerals, etc. It can be used as a food substitute in the future as it can be harvested in large quantities if given the proper cultivation conditions.

In addition, Chlorella contains more than 10 times of chlorophyll, 5 times larger than wheat and barley, and the plant protein content is 55-65% higher than that of protein synonyms, and contains 8 kinds of essential amino acids evenly, improving physical fitness. It also acts as an excellent alkaline food, boosting immunity and energizing.

Especially green food is extremely unstable to heat, light and acid, so most of the food will be destroyed or deformed after processing, and the original bright green color will be lost. Of course, chlorella can also be used to prevent this.

Lotus leaf is the leaf of the lotus flower, even the lower leaf, it has antibacterial effect, lowers blood pressure, strengthens the stomach, helps beauty and energy, and based on 100% weight food preservative additive, it is 15-20% by weight. Preferred composition.

Therefore, these lotus leaves are finely chopped and dried naturally, then crushed in boiling water or boiled for a while, and then dried by crushing to form lotus leaf powder or lotus leaf powder, which can be made into lotus leaf tea or mixed with rice.

In particular, lotus leaves have the effects of relieving heat and moisture, stopping bleeding and stopping bleeding, stopping heat and moisturizing diarrhea, quenching thirst, and clearing the accumulated wind and heat in the head and eyes. It is also used in the treatment of various bleeding disorders such as keratinemia, nosebleeds, urine, uterine bleeding and, of course, in the prevention of adult diseases caused by free radicals and anti-aging effects due to antioxidant activity.

Antimicrobial agents are various compounds and physical methods used to remove microorganisms present in foods and the like or inhibit the growth of microorganisms, and preferably consist of 2 to 5% by weight based on 100% by weight of food preservative additives.

This antimicrobial agent preferably comprises at least one antimicrobial composition consisting of vitamin B 1 lauryl sulfate and an antimicrobial composition consisting of citrus extract, sugar cane extract and alcohol.

Vitamin B1 Dilaurylsulfate is a colorless or white plate-shaped crystal or crystalline powder, and is an odorless and tasteless vitamin enhancer. In addition to lotion, margarine, mayonnaise, flour, miso, chewing gum, bread, candy, etc. are used.

Vitamin B1 lauryl sulfate is also known as thiamine dilauryl sulfate, its chemical formula is C ₃₆ H ₆₈ O ₉ N ₄ S ₃ ·H ₂ O, its melting point is 160°C, and it is easily soluble in water. It is almost insoluble in ethanol or chloroform, almost insoluble in ether and acetone, similar to thiamine ethyl sulfate, forms a sol in hot water, and can be mixed with oil due to its strong surface activity. And stable to heat but weak to light.

Therefore, an antimicrobial composition consisting of vitamin B1 lauryl sulfate has an oral dose LD50 (eldi50) of 11.8 g/kg to mice, a titrant such as thiamine hydrochloride at a weight ratio of 2.415, and as vitamin B1 physiological activity. It adsorbs together with microbial cell membranes, provides antibacterial function and penetrates into blood plasma to inhibit their proliferation.

The antimicrobial composition consisting of citrus extract, sugarcane extract and alcohol may contain ethanol as a main component of the alcohol-based antimicrobial composition, and alcohol may contain 50.0 to 80.0 wt%, based on the total weight of the composition.

If the content of alcohol is less than 50.0% by weight, antibacterial activity may not be sufficiently exerted, and if the content is more than 80.0% by weight, excessive irritation or skin discomfort may be caused, and usability may be reduced.

In particular, although alcohol has excellent antibacterial activity, it is difficult to use due to irritation and unpleasant odor on the skin. However, since the antimicrobial composition contains components of natural origin, namely, citrus extract and sugarcane extract, not only the safety and antibacterial effect on the skin can be significantly improved, but also the discomfort caused by alcohol can be reduced, thus improving the availability. Can be improved.

In addition, citrus extracts (citrus) can be derived or synthesized from natural products of citrus fruits such as mandarin oranges, tangerines, grapefruits, oranges, lemons. Naringin (naringin) contained in citrus is a glycoside of a flavonoid pigment and is excellent in antibacterial activity because it has a strong bacteriostatic and antibacterial action through the synergistic action of antioxidant action, metal blocking action, and ascorbic acid. The citrus extract is not particularly limited as long as it is derived from citrus fruits, and may have different kinds as necessary.

Such extracts can include orange extract, which can be prepared by extracting orange with water, ethanol, or glycerin, and is commercially available as a 50-60% mixture with glycerin (extraction solvent).

In particular, oranges contain ascorbic acid, sterols, dehydroascorbic acid, tocopherol, and palmitic acid as main components, and various active components weaken the enzyme activity and permeability associated with microbial cell membranes, inhibit cellular respiration, and inhibit the growth of microorganisms.

In particular, oranges contain bioflavonoids naringin and citral as main components, which not only have excellent antibacterial and antioxidant activities, but also have excellent antibacterial effects against Gram-positive and Gram-negative bacteria and molds.

Sugarcane extract contains magnesium, calcium, vitamin B, potassium and other active ingredients and polysorbate as the main ingredient, which has excellent anti-cancer effect, moisturizing effect, moisturizing and delaying the improvement effect of skin vitality.

In addition, sugarcane extract has an excellent chemical deodorizing effect by reacting with odorous substances such as organic acids, flavonoids, phenolic compounds, and unsaturated aldehydes, which can reduce the unpleasant odor of alcohol-based antibacterial compositions. odor.

In particular, sugarcane extract contains a large amount of amino acids that constitute skin proteins such as collagen and elastin, thereby providing a deodorizing effect to the body's skin protein raw materials, and promotes the improvement of skin blood flow together with citrus extract.

Therefore, the extract can include various active ingredients contained in citrus and sugarcane, and after washing with each raw material, the citrus extract or sugarcane extract is washed with water, dried and pulverized, and each raw material is 5 to 20 times the weight . It can be prepared by extraction and filtration by conventional methods, such as reflux circulation extraction, pressure extraction, ultrasonic extraction for about 2 to 5 hours, the solvent volume can be achieved.

Lotus root grows as lotus stems and is eaten in shallow ponds or deep rice fields. It is washed, pushed into the royal body, dried, crushed and used as a powder, based on 100% by weight of food preservation additives, based on 25% to 35%. Preference is given in % by weight.

In particular, lotus root has the functions of hemostasis, hemorrhage, detoxification, hemostasis, cough and vomiting, and cough relief. If you eat well, it is a health food that makes you feel strong, quickly restores decaying energy, and takes your food steadily. body that makes you forget about hunger.

Also, mucin (mucin) is a substance called mucin, which gets tangled and looks sticky when cutting lotus root. Made of complex proteins and sugars bound together, this mucin is ineffective in the body by facilitating the digestion of proteins, the main components of cells. Since there is an action available, it provides a tonic effect and a powerful action.

Lotus root contains a lot of tannins and iron, so it has an excellent hemostatic effect, and tannins in lotus root can reduce inflammation and have astringent effects. At the same time, the function of hemostasis is protein coagulation.

Green tea powder is a light greenish brown powder with green tea leaves, no odor and inherent flavor, and preferably consists of 5 to 10% by weight based on 100% by weight of total food additives.

Green tea powder crushes 20kg of green tea leaves, including stems, with a jet mill, and then passes through a classifier to produce green tea powder of 100㎛ or less, which has anti-cancer effects, lowers cholesterol levels, prevents tooth decay and cancer will degenerate.

In addition, green tea powder is rich in polysaccharides when added to water, which can detoxify toxins such as nicotine and heavy metals, which is beneficial for diabetes, prevents dementia, inhibits skin aging, allergies, and prevents chronic fatigue. will have an effect.

Emulsifiers are food additives that have the effect of emulsifying oil or water, ie emulsifying them. Emulsifiers are widely used in the production of powders and emulsified flavors, including margarine, etc. Its content is preferably -30% by weight.

Emulsifiers approved for use include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soybean lecithin, and calcium stearoyl lactylate. Among them, fatty acid esters of glycerol are mainly used, and monoglycerides are mainly used as emulsifiers.

Monoglycerides are non-toxic and easy to use. They are commonly used in bread and cakes as emulsifiers, defoamers and anti-aging agents for starch.

Natural emulsifiers include egg yolk or lecithin, a phospholipid found in soybeans. For example, egg yolks are often used in the emulsification of mayonnaise.

Hereinafter, the food composition containing the food antiseptic additive of this embodiment is demonstrated concretely.

The food composition containing the food antiseptic additive of this embodiment is a food composition, such as bread, cake, pie, biscuit, etc., which contains sugar, margarine, eggs, gravity powder, food antiseptic additives and emulsifiers, and food preservation performance. A food composition containing a food preservative additive is added to food for improvement.

Sugar is an organic compound composed of carbon, hydrogen and oxygen, which has a sweet taste and is well soluble in water, and preferably consists of 20 to 25% by weight based on 100% by weight of the total food composition.

Margarine is a fatty food made from a natural butter substitute. It is a food ingredient made from butter, refined by mixing and emulsifying animal and vegetable oils and hardened oils in proper proportions, and adding emulsifiers, flavors, colors, brine or fermented milk. It preferably represents 25 to 30% by weight, based on 100% by weight of the total composition.

Eggs are eggs, wrapped in a hard shell on the outside, with two layers of shells inside, white inside the shell, white thin egg white around the shell, and egg white in the middle. It preferably represents 18 to 22% by weight, based on 100% by weight of the total food composition.

Gravity flour is a type of wheat flour that contains medium protein between strong and strong flour, and is classified as wheat flour medium by gluten content, with a protein content of about 8.0~10.0% and a gluten content of about 30%, and it is used as a noodle or candy The main raw material, and based on 100% by weight of the total food composition, it preferably consists of 20-30% by weight.

Food antiseptic additives are food additives that prevent discoloration of food and antibacterial food to prolong shelf life, and include chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as in this embodiment. It preferably represents 3 to 4% by weight, based on 100% by weight of the total composition.

Emulsifiers are food additives that have an emulsifying effect, that is, emulsify oil and water, and are widely used in the production of powdered and emulsifiable flavors, including margarine, etc., based on 100% by weight of the total food composition. Preference is given in % by weight.

<Example>

Hereinafter, an embodiment of determining whether to prolong the shelf life of a food composition according to the content of additives for food preservation will be described in detail.

Prepare 2400g of sugar, 3000g of margarine, 2200g of eggs, 2700g of weight flour and water to form clumps, gradually increase the amount of food preservative additives composed of chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder to 350g to prepare the SPI The dose was gradually increased to 150 g as an emulsifier, a predetermined amount was added, and the storage period at room temperature was observed. The results of the sensory test are shown in Table 1.

Table 1 Amount added (g) Amount of emulsifier (g) 1 month later 2 months later 3 months later 4 months later 5 months later critical result 210 90 - Corruption should Corruption should Corruption should Corruption should fail 245 105 - - - Corruption should Corruption should success 280 120 - - - - Corruption should success 315 135 - - - - Corruption should success 350 150 - - - Corruption should success

Therefore, when the total amount of food preservative additives and emulsifiers is less than 350g, the decay time is shortened, but above that, the decay time is delayed and the shelf life is extended.

However, when the total amount of food preservative additives and emulsifiers is 400g or more, the effect of delaying the decay time is not obvious, and the shelf life is correspondingly prolonged.

At this time, by changing the content of the antibacterial agent in the food preservative additive, the shelf life of the food composition is sensory tested. When the content of the antibacterial agent is 0.03%, it is possible for 1.5 months, and when it is 0.1 month for 3 months, the content of the antibacterial agent may be 3 months. for about 1 month. Since it has been demonstrated that the shelf life of the citrus extract in baked dough can be extended up to 3 months using a content of about 0.1% by weight of the total food composition.

As described above, according to the present invention, by including chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as food preservation additives, the antibacterial agent can prevent discoloration of food compositions while reducing reaction with microorganisms. This treatment provides the effect of extending the shelf life and shelf life of the food composition.

In addition, it provides the effect of improving the quality of the food composition while maintaining the quality by further including an emulsifier as a food preservation additive.

In addition, by using vitamin B1 lauryl sulfate, citrus extract, sugar cane extract, and alcohol as raw materials for antibacterial agents, not only the safety and antibacterial effect on the skin can be significantly improved, but also the odor caused by alcohol can be reduced and improve usability. Provides improved results.

The present invention described above may be embodied in many other forms without departing from the spirit or main characteristics of the inventions. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively.

Claims (1)

1.25 to 35% by weight of chlorella powder; 15-20% by weight of lotus leaf powder; 2-5% by weight of an antimicrobial agent; 25-35% by weight of lotus root powder; and 5-10% by weight of green tea powder; It includes that the antimicrobial agent is a food composition containing a food preservative additive consisting of vitamin B1 lauryl sulfate, 20 to 25% by weight of sugar; 25 to 30% by weight of margarine; 18-22 20-30% by weight of gravity powder; 3 to 4% by weight of food preservative additives; and 1-2% by weight of emulsifiers; comprising, emulsifiers are food compositions characterized in that they consist of monoglycerides composition.