JP2000245419A - Functional alkaline earth ionized food additive composition, its production and using method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a food additive composition composed of a functional alkaline earth ionized compound and a method for producing it. SOLUTION: This food additive composition is a liquefied composition produced by comprising 1 L of sterilized water, 2.5-5.7 mol of at least one of sodium silicate, potassium silicate and sodium hydroxide silicon, 2.2-5.1 mol of a compound comprising at least one of potassium carbonate, medium sodium carbonate and sodium carbonate, 0.25-0.75 mol of potassium chloride and 0.4-0.84 mol of oligosaccharide and subjecting a sol-gel synthetic method. The food additive composition can keep preservability of a food without addition of a preservation such as another organic acids, etc. Especially, in the production of a marine soft product, an elasticity increasing effect is obtained and an adding amount of starch is steeply reduced than a former product, increasing water content and a commercial value is increased. Furthermore, acidifying of a food is prevented by its alkaline property and propagation of a vibrio bacterium is suppressed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food additive composition comprising an alkaline earth ionized compound and a method for producing the same. More specifically, the present invention relates to an organic acid compound mainly used as a food preservative and other organic acid compounds. The storage period can be extended for a considerable period of time without the addition of organic compounds, and the use of the food preservative composition according to the present invention has the effect of enabling alkalinization of food, and is effective in the production of soft products. When applied, it also has the effect of increasing elasticity, greatly reducing the amount of starch added to existing products, increasing the water content, increasing commercial value, and suppressing the growth of Vibrio bacteria, contributing to the production of safe marine products. The present invention relates to a multifunctional food additive composition capable of being produced and a method for producing the same.

[0002]

2. Description of the Related Art As a conventional food preservative composition, a method of using a chemical such as sodium benzoate or a method of using an organic acid has been generally used. There is a tendency to dissolve chitosan in an organic acid or the like and use it as a food preservative (Korean Patent Publication No. 98-025341) or a food preservative containing garlic as a main material (Korean Republic Patent No. 94-104). 0
No. 06494) has been reported to use a food preservative using a natural extract. However, in order to use these extracts as food preservatives, they must be dissolved and used in organic acids and the like due to the characteristics of the extracts, so they become strongly acidic and promote acidification of foods. Not only was there a problem with food safety.

[0003] A method using an enzymatic agent such as lysozyme or alanine as a food preservative (Korean Patent Publication No. 95-701194) is known, which is modified by external conditions such as temperature and pH. The range of application is small due to the characteristics of the enzyme agent, which is liable to occur, and there is a limit to the storage stability.

In addition, existing food preservatives have a stronger antibacterial property to kill microorganisms than to inhibit the growth of microorganisms, so that their continuous and excessive use adversely affects the human body. , And such food preservatives
Although it may contribute to extending the shelf life of food, it did not improve the physical properties of other foods or increase its commercial value.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a silicate compound, a carbonate compound, potassium chloride, a saccharide, preferably an oligosaccharide which affects the activity of living cells.
(haride) in a form capable of maximizing bioactivation by liquid ionization, having a function of suppressing the growth of microorganisms related to the storage of marine products and a function of improving product quality, and preventing vibrio sepsis. To provide a functional alkaline ionized food additive composition and a method for producing the same.

Another object of the present invention is to provide, based on 1 liter of sterilized water, 2.5 to 5.7 mol of a silicate compound, 2.2 to 5.1 mol of a carbonate compound, and 0.25 to 0 mol of potassium chloride. .7
It is an object of the present invention to provide a functional alkaline earth ionized food additive composition comprising 5 mol and 0.45 to 0.84 mol of saccharide.

When the silicate compound is used in an amount of 2.5 mol or less, the effect of absorbing moisture is reduced and there is a problem in the sol-forming reaction. When the silicate compound is used in an amount exceeding the above range, a liquid-solid phase separation occurs. There is a problem that a chemical reaction with the compound is difficult. Also, if the potassium carbonate is used below the range, there is a problem in the formation of a carbonate kill rate,
If the amount is more than the above range, there is a problem that carbon dioxide (Carbon dioxide) content in itself is excessively generated and metal salt is precipitated. Therefore, it is preferable to maintain the above range.

The silicate compound is sodium silicate,
Potassium silicate, silicon dioxide, one or more selected from the group consisting of sodium silicon hydroxide,
The carbonate compound is preferably composed of one or more selected from the group consisting of potassium carbonate, sodium carbonate and medium sodium carbonate.

Another object of the present invention is to provide a method for preparing a silicate compound by heating 1 liter of sterilized water at 80-90 ° C.
5.7 mol, carbonate compound 2.2-5.1 mol, potassium chloride 0.25-0.75 mol and saccharide 0.45-0.5 mol.
After solubilizing 84 mol by the sol-gel synthesis manufacturing method, the mixture is stirred and mixed so that air is mixed therein, and the temperature of the solution is adjusted to decrease by 3 to 7 ° C. per minute to 15 to 25.
It is an object of the present invention to provide a method for producing a functional alkaline earth ionized food additive composition in which a sol-gel composition maintained and formed at a temperature of 0 ° C. is stabilized at room temperature.

[0010]

According to the present invention, there is provided a compound comprising at least one compound selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide and sodium silicon hydroxide. , Potassium carbonate,
A compound consisting of one or more selected from the group consisting of medium sodium carbonate and sodium carbonate, potassium chloride and a saccharide, preferably oligosaccharide (oligosacca).
Ride) at a fixed ratio and liquefied by a sol-gel synthesis method.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The present invention relates to a compound consisting of at least one compound selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, and sodium silicon hydroxide in one liter of sterilized water maintained at a temperature of 80 to 90 ° C. 7 mol, 2.2 to 5.1 mol of a compound composed of one or more compounds selected from the group consisting of potassium carbonate, sodium carbonate and medium sodium carbonate, 0.25 to 0.75 mol of potassium chloride and oligosaccharide
After solubilizing 0.45 to 0.84 mol by a sol-gel synthesis method, the temperature of the solution is adjusted to decrease by 3 to 7 ° C. per minute while mixing and stirring so that air is mixed. The sol-gel composition formed at a temperature maintained at 15 to 25 [deg.] C. is obtained by stabilizing the reaction at room temperature.

In the present invention, sodium silicate, potassium silicate,
Although each compound is used in silicon dioxide and sodium silicon hydroxide, there is no problem in achieving the object of the present invention even if a part of the compounds is selected and used,
When all or a part of each compound is used, it is preferable to use the same amount, and all the compounds are used in potassium carbonate, sodium carbonate and sodium carbonate. Or it is not problematic to achieve the object of the present invention even if a part of the compounds is selected and used. However, all or a part of the respective compounds are used. In this case, it is preferable to use the same amount.

[0013] The food additive composition according to the present invention produced by the above method can extend the storage time of food without adding a separate food preservative. The reaction such as covalent bonding of myosin, which is the root fiber protein contributing to gelation, is promoted to promote myosin heavy chain (myosin he).
It induces the formation of a macromolecular MHC due to the strong bond between avery chains (MHCs) and increases the strength and elasticity of a soft product, thereby providing an epoch-making function for quality improvement.

Further, the food additive composition according to the present invention comprises:
It has the effect of suppressing Vibrio bacteria, a bacterium that induces Vibrio sepsis, such as shellfish and raw fish (sashimi, etc.), and in severe cases leads to death in severe cases, thereby contributing to the production of safe marine products. However, unlike existing food preservatives, it has alkali characteristics, which can contribute to alkalizing of food.

As described above, the use of the functional alkaline earth ionized food additive composition of the present invention has an effect of extending the storage period of food by suppressing the growth of spoilage microorganisms that grow during storage of food. At the same time, when applied to the production of soft marine products, the effect of enhancing the elasticity of the product can also be obtained, the amount of starch added can be significantly reduced compared to existing products, the moisture content can be increased, and industrially diverse Processing and development of soft marine products can be promoted, and growth of Vibrio bacteria can be suppressed to contribute to the production of safe marine products.

[0016]

Embodiment 1 Hereinafter, the present invention will be described in more detail with reference to embodiments. While maintaining 1 liter of sterile water at 80 ° C., 3.0 mol of a 3: 1 mixture of sodium silicate and potassium silicate, potassium carbonate and medium sodium carbonate 3:
2.8 mol of the mixture composed of 1 and 0.65 of potassium chloride
Mol, oligosaccharide (oligosaccharide) 0.5
5 mols were successively reacted to form a gel state, and the temperature of the solution was lowered to 5 ° C. per minute while stirring and mixing so that air was supplied, and the temperature was lowered to 20 ° C. After the reaction, the mixture was allowed to stand at room temperature for 24 hours, stabilized, and a stock solution in a gel state was prepared, and then diluted 15-fold with sterile water to prepare a functional alkaline earth ionized food additive composition in a sol state.

[0017]

[Example 2] [Preservation effect of fishery soft product] The food additive composition produced by the method of Example 1 was directly added to a part of the compoundability when producing the soft product to produce a kamaboko product. The storage property was examined and the storage temperature was maintained at 25 ° C. The method of measuring the total number of microorganisms during the storage period is as follows: a sample is aseptically collected, and the number of microorganisms on a solid medium is determined by the total number of microorganisms (CFU, Colony F).
or the number of cells, and the total number of bacteria was indicated by averaging three repeated experiments. The addition amount of the composition according to Example 1 was classified into 2 to 10%, and the treatment group without addition was set as a control group. Table 1 shows the change in the total cell count during storage.

[0018]

[Table 1]

The unit in Table 1 showing the change in the number of microorganisms is log (CFU / g). As a result of this experiment, it was revealed that the treatment group had superior holding properties as compared with the control group, and the optimum effective addition amount was 6 to 8%.

[0020]

Example 3 [Effect of inhibiting the growth of mold on soft products] After applying the food additive composition produced by the method as in Example 1 to a soft menta product by spraying, the storage property was simultaneously tested. The growth inhibitory effect of mold during storage was examined. As a method applied to the storability of soft products, a method of spraying already manufactured products directly before packaging was used, and the storability and the effect of inhibiting mold growth by the spray were examined. The spraying method was carried out while directly treating and removing the product at the line for the body and the production line for fried kamaboko, while storing at 25 ° C.

The spray amount was directly applied to a fried kamaboko production line using a diluent obtained by diluting the composition of the present invention with 0.25, 0.5, 0.75, and 1.0%, respectively. A nozzle was directly sprayed on the surface to form a treatment section. The treatment area without spraying was set as a control area. Table 2 shows the change in mold growth on the surface of the soft product during storage.

[0022]

[Table 2]

In Table 2 showing changes in the growth of mold during storage by the method of spraying on the soft product surface, the symbol "-" indicates no mold growth, "+/-" indicates the degree of mold generation, and "+/-""" Indicates mild growth of mold, "++" indicates strong growth of mold, and "++++" indicates severe growth of mold. As a result of this experiment, it was found that when the composition according to the present invention was sprayed, the effect of inhibiting the growth of mold was excellent compared to the control group, and the optimum spray concentration was 0.5% to 0.7%. Was.

[0024]

Example 4 [Effect of improving physical properties of soft product] An experiment was performed on the effect of improving the physical properties of soft menta soft product by the functional alkaline earth ionized food additive composition produced by the method as in Example 1. The soft product was manufactured by a setting-heating gel manufacturing method, and the physical properties thereof were changed by a breaking strength, a breaking distance, and a jelly strength (j).
The measurement experiment was performed through an "elastic strength" analysis method. The use amount of the composition of the present invention was classified into 2 to 10%, and the treatment group without addition was set as a control group. The properties of the resulting properties are as shown in Table 3: "Changes in properties by direct addition during soft product production by setting-heating gel". The optimum effective amount of the composition of the present invention is 4-6. %Met.

[0025]

[Table 3]

[0026]

Example 5 [Preservation effect of shellfish] The food additive composition produced by the method as in Example 1 was applied to clams before sand dumping, and a survival prolongation test was conducted. Table 4 shows the biological activity of clams and the results of extending the distribution of the clams at room temperature or lower. The application concentration of the composition of the present invention in the treatment section is 0.1 to 0.1%.
The control group which was 2.0% and was not added was set as a control group. The optimal effective use amount of the composition of the present invention was 0.4 to 0.8%.

[0027]

[Table 4]

In Table 4, which shows the changes in biological activity and distribution extension properties during storage of clams, the symbol "SA" is used.
Is "Strong Active" and "VA"
Indicates that the activity is good (very active), “A” indicates that the activity is normal (Active), and “WA” indicates that the activity is weak (Wea).
k Active), “IA” means no activity (Inact)
ive) and “D” indicates deactivation (Death), respectively.

[0029]

Example 6 [Vibrio Bacterial Growth Inhibiting Effect] In order to verify the inhibitory effect of the functional alkaline earth ionized food additive composition produced by the method as in Example 1 on the vibrio (Vibrio) bacterial growth inhibiting effect, The cultured culture of Vibrio was inoculated into the liquid medium of the control group and the treatment group, and the initial concentration was adjusted to the same level and cultured in an incubator. As shown in Table 5, the total number of Vibrio bacteria according to the culture time was determined. Was measured. In Table 5 showing changes in growth of Vibrio during the storage period, the total number concentration of Vibrio was indicated by an absorbance value (Absorbance 660 nm) measured at an absorbance of 660 nm. The number concentration was an absorbance of 0.27. The application concentration of the composition of the present invention in the treatment group was 0.5 to 10%, and the treatment group without addition was set as a control group. As shown in Table 5, the vibrio bacterium exhibited a growth inhibitory effect in the case where 3% of the composition of the present invention was added, and showed an effect of completely showing the growth inhibitory effect when 4% or more was added. . The optimum effective use amount of the composition of the present invention is 4% or more.

[0030]

[Table 5]

[0031]

Example 7 [Effect of improving storage of semi-dried squid] The effect of improving the storage of semi-dried squid by the food additive composition produced by the method as in Example 1 was examined. The semi-dried squid is produced by removing the internal organs and feet, washing with water, and removing the moisture from the washed squid.
It was immersed in a 75% or 1.0% solution for about 20 minutes and sprayed, and then dried using a hot air drier. The drying temperature was maintained at 25 ° C. and the water content was adjusted at 35%. The semi-dried squid whose water content was adjusted to 35% was stored at room temperature and tested. As shown in Table 6, the effect of the test group in the storage improvement application method on the storage period extension effect was confirmed by the chromaticity measurement method in terms of the passage of the storage period. The chromaticity measurement method includes a color difference meter (color and color).
difference meter, YASUDA,
UC6001V).
Lightness, Rednes by scale
s, Browning degree measurement experiment was performed. The amount of the composition of the present invention used in the treatment group was 0.25 to 1.0%, and the treatment group without addition was set as a control group. The properties are shown in Table 6, the optimum effective amount of the composition of the present invention is 0.5 to 0.75%, and the spraying method is more excellent in storage property than the dipping method. there were.

[0032]

[Table 6]

[0033]

As described in the above examples, the functional alkaline earth ionized food additive composition according to the present invention has an effect of extending the storage period of food by suppressing the growth of microorganisms that inhibit food storage. Of course, when it is applied to the production of soft marine products, it can also have the effect of enhancing the elasticity of the product, which can increase the commercial value compared to existing products, and suppress the growth of Vibrio bacteria to cause sepsis. There is an effect that it can contribute to the production of safe marine products by controlling.

Continuation of front page (72) Inventor Taka Tanehiro ROYAL Dong-A APT 104-1803, 644, Ziyang 2-dong, Gwangjin-gu, Seoul, Republic of Korea

Claims (7)

[Claims] 1. Silicic acid compound based on 1 liter of sterilized water
5 to 5.7 mol, carbonate compound 2.2 to 5.1 mol, potassium chloride 0.25 to 0.75 mol, saccharide 0.45 to 0.5.
A functional alkaline earth ionized food additive composition consisting of 84 moles. 2. The function according to claim 1, wherein the silicate compound is one or more selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, and sodium silicon hydroxide. Alkaline earth ionized food additive composition. 3. The compound according to claim 1, wherein the carbonate compound is one or more selected from the group consisting of potassium carbonate, sodium carbonate, and medium sodium carbonate.
3. The functional alkaline earth ionized food additive composition according to item 1. 4. A silicate compound of 2.5 to 5.7 per liter of sterilized water while maintaining the temperature of the sterilized water at 80 to 90 ° C.
Mol, 2.2 to 5.1 mol of carbonate compound, 0.25 to 0.75 mol of potassium chloride and 0.45 to 0.84 mol of carbohydrate are solubilized by the sol-gel synthesis production method, and then air is mixed. The sol-gel composition formed at a temperature of 15 to 25 ° C. by adjusting the temperature of the solution to 3 to 7 ° C. per minute while mixing and stirring to stabilize the reaction at room temperature. A method for producing an alkaline earth ionized food additive composition. 5. The functional alkali according to claim 4, wherein the silicate compound is at least one selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, and sodium silicon hydroxide. A method for producing a soil ionized food additive composition. 6. The functional alkaline earth ionized food additive according to claim 4, wherein the carbonate compound comprises one or more selected from the group consisting of potassium carbonate, sodium carbonate, and sodium carbonate. For producing an agent composition. 7. A functional alkaline earth ionized food additive composition having the composition according to claim 1 in an amount of 0.03 to 0.13%.
A method for using a functional alkaline earth ionized food additive composition which is diluted with water and added to food.