KR100232985B1 - Method for preservation of noodle soup and composition therefor - Google Patents

Abstract

The present invention relates to a method for maintaining the freshness of cold noodle broth and a fresh oil retainer composition to prevent contamination by bacteria during storage and to preserve cold noodle broth for a long time, mustard hydrolyzed extract or mustard fine powder as antimicrobial and food-leading preservative It relates to a method using.

The present invention focuses on the fact that there is no method other than the freezing storage method for long-term preservation of cold noodles broth, adding 0.1-1.0 wt% of mustard hydrolyzed extract or mustard fine powder with antimicrobial activity to cold noodles broth. It is characterized in that it provides a method for maintaining and extending the shelf life, and the use of fresh oils for cold noodles broth.

Description

Preservation method of cold noodles broth and its freshness maintaining agent {Method for preservation of noodle soup and composition therefor}

The present invention relates to a method of maintaining the freshness of cold noodles broth and its freshness retaining agent. Cold noodle broth is made from orphan beef bones, but there is no E. coli in the early stages of manufacturing. However, the use of cold noodle broth during storage at restaurants causes contaminants such as E. coli to be contaminated. Contaminated cold noodle broth not only deteriorates in taste and flavor, but also deteriorates in value, and if heavily contaminated, eating cold noodle soup with cold noodle may cause vomiting and diarrhea as well as food poisoning.

In order to preserve such cold noodle soup for a long time, it has been stored in the refrigerator, and no special method has been reported. The present invention has been made in view of the above-mentioned matters, and it is an object of the present invention to provide a long-term preservation method of cold noodle broth by mustard fine powder or mustard hydrolyzed extract, taking note that the extract of mustard (mustard seed) in the spice is antibacterial. It is another object of the present invention to provide mustard hydrolyzed extract or mustard micropowder as a natural freshener for cold noodle broth to commercialize it. Until now, the essential oils of garlic and other spices have been known to inhibit the nutrient growth of clostridium botulinum, a food poisoning bacterium (Addam etc. 1990). 1989; Seo Kwon Il et al., 1996).

Therefore, the present invention is to obtain a mustard hydrolyzed extract from mustard that is produced in large quantities in Korea or by adding the mustard fine powder directly to the cold noodle broth as a natural antimicrobial agent to achieve the long-term preservation effect of cold noodle broth.

Hereinafter, the specific configuration and operation of the present invention.

The present invention (1) a step of pulverizing the fresh mustard by grinding 50-200 mesh in a grinder; (2) maximizing the antimicrobial activity of mustard oil by hydrolysis at 30 to 45 ° C. for 24 hours; (3) adding the extracted mustard oil to 0.1 ~ 1.0 wt% cold noodles broth.

When the fresh fat broth of the present invention is treated by the above process, the cold noodle broth treated with the fresh fat retainer has a lower content of volatile organic nitrogen as the preservation period elapses than the untreated cold noodles broth. Such results are presumed to be due to the slowing of volatile organic nitrogen production due to the suppression of the growth of E. coli and the like in the broth by the addition of the present invention.

In order to investigate the effect of mustard hydrolysis extract on the growth of E.Coli, a bacterium of rot of cold noodle broth, E. coli in the mustard extract-treated broth was photographed by electron microscopy. Compared to, the cell surface was shrunk and the surface structure was collapsed, resulting in severe morphological changes. These results indicate that the function of E. Coli's cell membrane was destroyed by the mustard hydrolysis extract.

Hereinafter, specific examples will be described so that those skilled in the art can easily implement the configuration and operation of the present invention.

Example 1

1 kg of mustard (Mustard, Brassica juncea) was purchased, pulverized in a pulverizer, separated by a 100-mesh sieve and immersed in hot water at 37 ° C. for hydrolysis for 24 hours. About 750 g of hydrolyzed extract were obtained.

Experimental Examples 1 to 5

The mustard powder hydrolyzed extract obtained in Example 1 was added to cold noodles in different concentrations. That is, the experiment was divided into a group not added to 1 liter of cold noodles broth, a group added with 1 g, a group added with 3% by weight, a group added with 5 g, and a group added with 10 g.

Experimental results The results of measuring the titratable acidity are shown in Table 1 below.

Changes over Time in Proper Acidity of Cold Noodles Unit: weight% Experimental Example 1 Experimental Example 2 Experimental Example 3 Experimental Example 4 Experimental Example 5 Remarks No addition 0.1 0.3 0.5 1.0 12 hours later 0.09 0.11 0.13 0.14 0.18 24 hours later 0.24 0.24 0.22 0.20 0.23 36 hours later 0.31 0.30 0.28 0.25 0.29

As can be seen from Table 1, immediately after addition of the mustard extract, the high concentration of the added broth was high titer, but as the storage time elapsed, the mustard broth was lower than the mustard-free broth. In the titratable acidity immediately after the treatment, it was judged that the mustard of the mustard treated broth was higher than the mustard untreated broth because of the acidity of the mustard itself. This is interpreted because the amount of acid produced is large. Therefore, the amount of added mustard extract was found to be less than 0.1 to 1.0% by weight.

Experimental Example 6-Experimental Example 10

In order to investigate the change of E. Coli number, which shows the decay scale of cold noodle broth according to the amount of mustard extract, the result of measuring the number of E. coli according to the preservation period after adding mustard to cold noodle broth by concentration Same as 2.

Changes in Escherichia coli Numbers in Cold Noodles Unit: weight%, CFU / mL Experimental Example 6 Experimental Example 7 Experimental Example 8 Experimental Example 9 Experimental Example 10 Remarks No addition 0.1 0.3 0.5 1.0 12 hours later 9.0 × 10¹ 48 hours later 4.8 × 10⁴ 9.2 × 10³ 6.8 × 10³ 5.0 × 10³ 9.2 × 10² 60 hours later 3.2 × 10⁴

As can be seen from Table 2, the significantly lower coliform bacteria of mustard added broth compared to mustard-free broth is believed to inhibit the growth of E. Coli by the allyl isothiocyanate, a pungent ingredient in mustard.

Experimental Example 11-Experimental Example 15

Table 3 shows the results of measuring the volatile organic nitrogen content during the protection period in order to measure the degree of corruption of cold noodles broth according to the amount of mustard extract.

Changes over Time of Volatile Organic Nitrogen in Cold Noodles Unit: weight%, mg% Experimental Example 11 Experimental Example 12 Experimental Example 13 Experimental Example 14 Experimental Example 15 Remarks No addition 0.1 0.3 0.5 1.0 12 hours later 2.80 After 72 hours 3.91 3.83 3.74 3.55 3.37 After 84 hours 4.75

As can be seen from Table 3, the mustard treated cold noodles were lower in volatile organic nitrogen content than the mustard untreated cold noodles. These results are consistent with the above experimental results (Experimental Examples 11-15), and it is believed that volatile organic nitrogen production is slowed down by the suppression of viable growth of E. Coli in broth by addition of mustard.

Experimental Example 16

In order to investigate the effect of mustard hydrolyzate extract on the growth of E. coli, a bacterium of decaying scale of cold noodle broth, E. coli in the mustard extract-treated broth was examined by electron microscopy, and compared with E. coli in the mustard extract-free broth. Due to the shrinkage of the cell surface and the collapse of the superficial structure, there was a severe morphological change. These results indicate that the function of E. Coli's cell membrane was destroyed by the mustard hydrolysis extract.

Experimental Example 17

Table 4 shows the results of a panel test according to the shelf life of cold noodle broth in which mustard extract was evaluated by concentration in order to evaluate the acceptability of cold noodle broth.

Sensory Test Results of Cold Noodles Time (day) Con. (%) Apperance ¹⁾ Sourness ²⁾ Hotness ³⁾ Off-flavor ⁴⁾ 0 00.10.30.51.0 5.0 ^a 4.8 ^a 4.7 ^ab 4.7 ^ab 4.4 ^b 1.0 ^a 1.1 ^a 1.2 ^a 1.2 ^a 1.3 ^a 1.0 ^b 1.0 ^b 1.0 ^b 1.2 ^ab 1.4 ^a 1.0 ^a 1.0 ^a 1.0 ^a 1.0 ^a 1.0 ^a 24 00.10.30.51.0 4.8 ^a 4.8 ^a 4.7 ^a 4.6 ^a 4.4 ^a 1.2 ^a 1.2 ^a 1.2 ^a 1.2 ^a 1.3 ^a 1.0 ^b 1.0 ^b 1.0 ^b 1.2 ^ab 1.4 ^a 1.2 ^a 1.2 ^a 1.1 ^a 1.1 ^a 1.0 ^a 48 00.10.30.51.0 4.0 ^a 4.4 ^ab 4.5 ^a 4.6 ^a 4.5 ^a 1.8 ^a 1.7 ^ab 1.4 ^ab 1.4 ^ab 1.3 ^b 1.0 ^b 1.0 ^b 1.1 ^ab 1.2 ^ab 1.3 ^a 3.1 ^a 2.8 ^a 2.2 ^b 1.9 ^bc 1.7 ^c 72 00.10.30.51.0 3.4 ^b 3.6 ^b 4.5 ^a 4.4 ^a 4.5 ^a 2.9 ^a 2.7 ^ab 2.6 ^ab 2.4 ^bc 2.2 ^c 1.0 ^b 1.0 ^b 1.1 ^ab 1.2 ^ab 1.3 ^a 4.8 ^a 4.6 ^a 3.9 ^b 3.4 ^c 2.8 ^d SignificanceTime (A) Conc. (B) A × B +++++++ +++ NS + NS +++ NS +++++++++

¹⁾ Scale: 5 = very good, 1 = very bad. ^2,3,4) Scale: 5 = very strong, 1 = very weak.

+, ++, +++, NS: significance at P <0.05, 0.01, 0.001 or nonsignificance

at P> 0.05, respectively.

As a result of sensory test, when 1.0% mustard was added, the appearance was not good and the taste was slightly spicy compared with mustard-free cold noodle broth. After 24 hours, there was no balance with the added amount of mustard in appearance, sourness and unpleasant odor. After 48 hours of preservation, mustard broth had better appearance, less acidity and unpleasant odor than cold noodles without additives. After 72 hours of storage, the appearance was better than mustard-free cold noodles, with 0.5% sour taste and 0.3% unpleasant odor.

Example 2

Purchasing 1 kg of mustard and pulverizing in a pulverizer and then sifting with a 200 mesh sieve experimented in the same manner as in Experimental Example 1 to Experimental Example 17 as a result of using a mustard hydrolysis extract of Example 1 and a large difference No experimental results were obtained.

As can be seen from the above results and experimental results, when the mustard hydrolyzed extract of the present invention or the fine mustard powder is added to the cold noodle broth, there is an effect of inhibiting the microbial growth of the cold noodle broth and anti-rot. Therefore, when the mustard hydrolyzed extract or fine mustard powder of the present invention is added to cold noodles broth, it has the effect of extending the shelf life and improving the sensory flavor by maintaining the freshness of cold noodles broth. It is a very useful invention.

Claims (2)

Preservation method of cold noodles broth, characterized in that the mustard hydrolyzed extract obtained by hydrolyzing for 24 hours by immersing mustard crushed in hot water of 30 ~ 45 ℃. A freshness maintenance agent of cold noodle broth characterized in that it contains mustard hydrolysis extract obtained by immersing mustard powder in hot water at 30 to 45 ° C. for 24 hours.