KR100269664B1 - Food preservative and process for preparing thereof - Google Patents
Food preservative and process for preparing thereof Download PDFInfo
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- KR100269664B1 KR100269664B1 KR1019980010797A KR19980010797A KR100269664B1 KR 100269664 B1 KR100269664 B1 KR 100269664B1 KR 1019980010797 A KR1019980010797 A KR 1019980010797A KR 19980010797 A KR19980010797 A KR 19980010797A KR 100269664 B1 KR100269664 B1 KR 100269664B1
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- food
- alcohol
- granules
- brine
- preservative
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- 235000019249 food preservative Nutrition 0.000 title claims abstract description 15
- 239000005452 food preservative Substances 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 77
- 235000019441 ethanol Nutrition 0.000 claims abstract description 58
- 235000013305 food Nutrition 0.000 claims abstract description 50
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 20
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 20
- 239000012267 brine Substances 0.000 claims abstract description 16
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 16
- 229910021536 Zeolite Inorganic materials 0.000 claims abstract description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 13
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001301 oxygen Substances 0.000 claims abstract description 13
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 13
- 239000010457 zeolite Substances 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 12
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims description 40
- 238000004806 packaging method and process Methods 0.000 claims description 33
- 229940123973 Oxygen scavenger Drugs 0.000 claims description 23
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 11
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 230000003647 oxidation Effects 0.000 claims description 8
- 238000007254 oxidation reaction Methods 0.000 claims description 8
- 238000009920 food preservation Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 2
- 239000011232 storage material Substances 0.000 claims 2
- 239000003755 preservative agent Substances 0.000 abstract description 8
- 230000002335 preservative effect Effects 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 239000006096 absorbing agent Substances 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 238000012856 packing Methods 0.000 abstract 2
- 235000019609 freshness Nutrition 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000003635 deoxygenating effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 239000004698 Polyethylene Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 239000000377 silicon dioxide Substances 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 231100000481 chemical toxicant Toxicity 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000006392 deoxygenation reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000000077 insect repellent Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020991 processed meat Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 235000012239 silicon dioxide Nutrition 0.000 description 1
- 239000000454 talc Substances 0.000 description 1
- 229910052623 talc Inorganic materials 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/34095—Details of apparatus for generating or regenerating gases
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23V2200/02—Antioxidant
-
- 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
- A23V2200/10—Preserving against microbes
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
본 발명은 식품을 신선도를 유지하면서 장기간 보존할 수 있도록 하는 데에 사용하는 식품 보존제와 그 제조 방법에 관 한 것으로, 특히 공기중의 산소 흡수에 사용되는 탈산소제와 주정(酒精)입상체를 통기성 포장제에 적정 비율로 혼용하여 충진 한 후 , 이를 식품 포장 용기내에 넣어 밀봉하는 것에 의하여, 탈산소제는 그 화학적인 반응으로 식품의 직접적인 부패 요인이 되게 하는 산소를 흡착하고, 동시에 주정 입상체는 그 탈산소제의 화학반응에 의한 알콜 성분의 증기를 발생하여 식품의 맛과 향의 변화를 방지하는 간접적인 주정처리 및 세균 증식의 억제로 식품의 신선도를 장기간 유지하여 줄 수 있도록 한 식품 보존제와 그 제조 방법에 관 한 것이다.The present invention relates to a food preservative and a method of manufacturing the same, which are used to preserve food for a long time while maintaining freshness, and in particular, the oxygen scavenger and alcohol granules used to absorb oxygen in the air are breathable. By mixing and filling the packaging agent in an appropriate ratio and then sealing it in a food packaging container, the deoxidant adsorbs oxygen, which is a direct decay factor of the food by its chemical reaction, and at the same time the alcohol granules Food preservative and its manufacture that can maintain the freshness of food for a long time by indirect alcohol treatment to prevent the change of taste and aroma of food by generating vapor of alcohol by chemical reaction of deoxidant and suppression of bacterial growth It's about how.
일반적으로 식품을 포장지(나일론, 폴리에틸렌 필름지 및 플라스틱 용기 등)에 넣어 보존함에 있어서, 미생물 혹은 곤충 등으로부터의 피해를 방지하기 위한 목적으로 식품 등에 직접 혼합하거나 혹은 함침하는 방법으로 방부제나 방충제를 사용하였다.Generally, preservatives or insect repellents have been used in the food preservation in the packaging (nylon, polyethylene film and plastic containers, etc.) by directly mixing or impregnating foods for the purpose of preventing damage from microorganisms or insects. .
그러나 독성을 함유하는 화학물질의 경우 그 식품과 같이 인체의 내부로 흡입되게 되는 경우 국민의 건강에 유해한 요소로 작용하게 된 다고 하는 문제로 제기되고 있음이 현 실정이다.However, the fact that toxic chemicals are brought into the problem that if they are inhaled into the human body, such as food, act as a harmful element to the health of the people.
이와 같은 문제를 해결하기 위한 방법으로 철분 분말에 산화촉진제를 혼합하여 식품과 비 혼합되게 사용하는 탈산소제 보존제가 개발되어 있다.In order to solve such a problem, an oxygen scavenger preservative has been developed for mixing iron powder with an oxidation promoter to be mixed with food.
그러나 상기 식품 보존제 역시 상온의 기온 편차에 따라 단 시일에 세균 억제 효과가 떨어지는 문제가 있고, 또 CO2 가스 발생으로 인한 갈옆 현상이 생겨서 식품의 신선도가 떨어지게 되는 문제가 발생되고 있다.However, the food preservative also has a problem that the bacterium suppression effect is reduced in a short time according to the temperature deviation of the room temperature, and the problem of the freshness of the food is reduced due to the browning phenomenon caused by CO2 gas generation.
또한 근래의 식품 업계에서는 위와 같은 문제와 아울러 식품의 부패 현상을 좀더 억제하기 위한 방법으로 주정(酒精)처리 방법 즉, 에틸 알콜을 직접 식품에 투입하여 배합하거나 혹은 분무를 하여 상기 탈산소제와 같이 병행하고 있다.In addition, in the recent food industry, as a way to further suppress the corruption of food as well as the above problems, alcohol treatment, that is, ethyl alcohol directly added to the food or sprayed in parallel with the deoxidant Doing.
그러나 이 역시 식품에 직접 투입 혹은 분무한 에틸 알콜의 영향으로 식품의 맛이나 향의 변질로 인한 악성 냄새 등이 발생되어 일반 소비자들로 하여금 외면시 당하고 있다.However, this is also a bad smell due to the alteration of taste or aroma of food caused by the effect of ethyl alcohol directly injected or sprayed on food is being ignored by consumers.
한편, 일본 특허자료(공개번호 소 52- 105233, 55-10944, 51-136845, 57- 22680, 57- 189675, 59 - 16811, 61- 111675, 평성 3- 48786호 및 공고번호 평성 3- 58266, 3- 16106, 3- 73267)에 개시된 바에 의하면, 에틸 알콜의 흡착조성물에 의한 것과, 증기발생의 충진제에 관한 내용이 공표되어 있으나, 증기발생의 촉진으로서 보존제의 생산과정의 공정에 의한 기체의 손실로 하여금 에틸알콜의 농도의 편차가 크며, 포장지에 알콜의 기체가 흡착함으로 생산에 어려움이 많이 따르는 결점이 있다.Japanese Patent Documents (Publication No. 52-105233, 55-10944, 51-136845, 57- 22680, 57-189675, 59-16811, 61-111675, Pyeong 3-48786 and Announcement No. Pyeong 3-58266, 3-16106, 3-73267) discloses the adsorption composition of ethyl alcohol and the contents of the filler for steam generation, but the loss of gas by the process of production of the preservative as a promotion of steam generation. There is a drawback in that the concentration of ethyl alcohol is large, and the production of alcohol is difficult due to the adsorption of alcohol gas on the wrapping paper.
따라서 본 발명의 목적은 상기 결점을 해소하고, 기존의 탈산 소제와 에틸 알콜을 이용하여 만든 주정 입상체를 대략 5 :5로 혼용하여 통기성의 투과용지에 밀봉 충진하여, 이를 식품용기 내에 넣어 밀봉함으로 써, 탈산소제의 화학반응에 의한 산소흡수와 아울러 주정 입상체로부터는 알콜이 증기로 되어 그 포장 용기내에 분산되게 한 것에 의해, 식품의 맛과 향의 변질을 억제하여, 신선도를 장기간 유지 할 수 있게 한 식품 보존제와 그 제조방법을 제공하는 데에 있다.Therefore, an object of the present invention is to solve the above-mentioned drawbacks, and mix and fill the breathable permeable paper into a food container by mixing the alcohol granules made using the existing deoxidizer and ethyl alcohol at approximately 5: 5. In addition, by absorbing the oxygen by the chemical reaction of the deoxidizer, alcohol from the alcohol granules is vaporized and dispersed in the packaging container, thereby suppressing the deterioration of the taste and flavor of the food and maintaining the freshness for a long time. To provide a food preservative and a method of manufacturing the same.
상기 목적을 달성하기 위해 본 발명의 식품 보존제는 통기성 포장제에 충진된 후 식품 포장용기의 내부에 식품과 같이 밀봉되는 식품 보존용 탈산소제에 있어서, 탈산소제 ; 및 다공질 제오라이트 60중량(%)에 에틸알콜과 염수(HCl)를 혼합한 40중량(%)의 수용액을 흡착시킨 입상체를 제조 후, 그 입상체 80중량(%)과 폴리비닐 알콜(P.V.A. P-17)20 중량(%)를 혼합하여 그 입상체의 표면에 폴리비닐 알콜이 소정의 두께로 흡착 되게 한 주정 입상체를 포함하고, 통기성 포장제에 탈산소제와 주정 입상체를 5 : 5의 비율로 충진후 식품 포장용기 내에 넣어 밀봉하여, 탈산소제의 화학 반응(산화작용)으로 상기 주정 입상체로부터는 식품의 보존성을 높여주는 알콜이 증기로 비산되게 한 것을 특징으로 하고 있다.In order to achieve the above object, the food preservative of the present invention is a food preservative deoxygenating agent that is sealed like food in the interior of the food packaging container after being filled in a breathable packaging agent, deoxygenating agent; And a granule obtained by adsorbing 40 wt% of an aqueous solution containing ethyl alcohol and brine (HCl) in 60 wt% of porous zeolite, and then 80 wt% of the granule and polyvinyl alcohol (PVA P). -17) containing 20 wt% of alcohol granules on the surface of the granules to allow polyvinyl alcohol to be adsorbed to a predetermined thickness. After filling at a rate, the mixture is sealed in a food packaging container, and the alcohol which enhances the food preservation of the food is scattered by steam by a chemical reaction (oxidative action) of an oxygen scavenger.
상기 염수는 에틸 알콜에 대하여 30 중량(%) 혼합됨이 바람직하다.The brine is preferably mixed 30% by weight with respect to ethyl alcohol.
상기 탈산소제는 90 Mesh의 철분(Fe) 70중량(%)와, 염수(HCl)와 염화칼슘(CaHCl)을 혼합 한 수용액 30 중량(%)로 됨이 바람 직하다.The oxygen scavenger is preferably 30 weight (%) of an aqueous solution of iron (Fe) 70 weight (%) of 90 mesh, and brine (HCl) and calcium chloride (CaHCl).
또한 본 발명의 식품 보존제의 제조 방법은 통기성 포장제에 충진된 후 식품 포장용기의 내부에 식품과 같이 밀봉되는 식품 보존용 탈산소제에 있어서, 탈산소제를 준비하는 단계 ; 다공질 제오라이트 60중량(%)에 에틸알콜과 염수(HCl)를 혼합한 40중량(%)의 수용액을 흡착시킨 입상체(粒狀體)의 제조 후, 그 입상체 80중량(%)과 폴리비닐 알콜(P.V.A. P-17)20 중량(%)를 혼합함에 의해 그 입상체의 표면에 폴리비닐 알콜이 소정의 두께로 흡착된 주정 입상체를 제조하는 단계; 및 식품 포장용기 내에 넣어 밀봉하는 통기성 포장제에 상기 탈산소제와 주정 입상체를 5 : 5의 비율로 충진하는 단계를 포함하고, 상기 탈산소제의 화학 반응(산화작용)으로 상기 주정 입상체로부터는 식품의 보존성을 높여주는 알콜이 증기로 비산되게 한 것을 특징으로 하고 있다.In addition, the method for preparing a food preservative of the present invention comprises the steps of preparing a deoxidant in a food preservation deoxidant which is sealed like a food in the food packaging container after filling the breathable packaging agent; After preparing a granule obtained by adsorbing 40 wt% of an aqueous solution of ethyl alcohol and brine (HCl) mixed with 60 wt% of porous zeolite, 80 wt% of the granule and polyvinylvinyl chloride were produced. Preparing alcohol granules in which polyvinyl alcohol is adsorbed to a predetermined thickness on the surface of the granules by mixing 20% by weight of alcohol (PVA P-17); And filling the breathable packaging agent sealed in a food packaging container at a ratio of 5: 5 with the oxygen scavenger and alcohol granules, and the chemical reaction (oxidation) of the oxygen scavenger from the food grains. It is characterized by the fact that the alcohol that enhances the preservation of the fugitive.
도1은 본 발명의 제조 공정을 개략적으로 도시한 블록도 이다.1 is a block diagram schematically illustrating a manufacturing process of the present invention.
이하, 첨부된 도면을 참조하면서 본 발명에 따른 식품 보존제와 그 제조방법의 바람직한 실시 예를 상세하게 설명 한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of a food preservative and a method for producing the same according to the present invention.
도1은 본 발명의 제조 공정을 개략적으로 도시한 블록도 이다.1 is a block diagram schematically illustrating a manufacturing process of the present invention.
탈산소제;Deoxygenating agent;
도면 표시와 같이, 먼저 입자상의 탈산 소제(10)을 준비한다. 상기 탈산 소제(10)은 90 Mesh의 철분(Fe) 70중량(%)와, 염수(HCl)와 염화칼슘(CaHCl)을 혼합 한 수용액 30 중량(%)로 제조되며, 상기 염수(HCl)는 염화칼슘(CaHCl)에 대하여 대략 25 중량(%)가 되도록 혼합된다. 상기 탈산 소제는 식품의 보존제로 사용시 식품 포장용기의 내부로 충진된 공기와 만나게 되면 금속분말이 공기중의 산소를 흡수하면서 연속적으로 산화되어 산소를 제거하는 것에 의해, 산소에 의한 식품의 부패율을 저하시키어 식품의 보존력을 길게하는 작용을 한다. 상기 염화칼슘은 금속분말의 산화 작용을 촉진하는 촉진제의 작용을 한다. 산화 촉진제는 수분의 존재가 중요한 인자이며, 절대 수분이 없는 상태에서는 반응을 하지 않게 된다.As shown in the figure, first, a particulate oxygen scavenger 10 is prepared. The oxygen scavenger 10 is made of 70 weight (%) of iron (Fe) of 90 Mesh, 30 weight (%) of an aqueous solution of brine (HCl) and calcium chloride (CaHCl), the brine (HCl) is calcium chloride It is mixed to approximately 25% by weight relative to (CaHCl). When the oxygen scavenger is used as a food preservative, when it encounters air filled into the food packaging container, the metal powder is continuously oxidized while absorbing oxygen in the air to remove oxygen, thereby reducing the corruption rate of the food by oxygen. Let it act to lengthen the preservation of food. The calcium chloride acts as an accelerator for promoting the oxidation of the metal powder. The presence of moisture is an important factor in the oxidation promoter, and it will not react in the absence of water.
상기 탈산 소제는 후술하는 주정 입상체와 혼용시 그 주정 입상체에 함유된 수분과 만나게 되어 산화작용이 실행되게 되므로 별도의 수분이 필요 없게 된다.When the oxygen scavenger is mixed with alcohol granules to be described later, the oxygen scavenger encounters moisture contained in the alcohol granules, so that oxidation is performed.
주정 입상체;Alcohol granules;
다음에는 다공질 제오라이트 60중량(%)에 에틸알콜과 염수(HCl)를 혼합한 40중량(%)의 수용액을 흡착시키어 입상체(粒狀體)(22)를 제조한다. 증기 발생체인 다공질 제오라이트의 대신에 이산화 규소, 실리카, 알루미나, 탈크, 규소토 등을 사용할 수 있으나, 안가로 대량 생산이 가능한 경제적인 면에서 상기 다공질 제오라이트가 바람직하다. 상기 다공질 제오 라이트의 단위당 에틸 알콜의 보지(保持)량은 1g 당 2 ~ 3cc를 흡착되게 함이 바람직하다. 또한 상기 염수는 에틸 알콜에 대하여 30 중량(%) 혼합되게 함이 바람직하다.Next, a granular body 22 was prepared by adsorbing 40 wt% of an aqueous solution of ethyl alcohol and brine (HCl) mixed with 60 wt% of porous zeolite. Silicon dioxide, silica, alumina, talc, silicon earth and the like may be used in place of the porous zeolite, which is a vapor generator, but the porous zeolite is preferable in terms of economical efficiency in mass production. It is preferable that the holding amount of ethyl alcohol per unit of the porous zeolite is made to adsorb 2 to 3 cc per 1 g. In addition, the brine is preferably mixed 30% by weight with respect to the ethyl alcohol.
상기 방법으로 제조한 입상체(22)80중량(%)과 폴리비닐 알콜(P.V.A. P-17)20 중량(%)를 혼합하여, 그 입상체(22)의 표면으로는 폴리비닐 알콜(24)이 소정의 두께로 흡착된 주정 입상체(20)을 제조한다.80 weight (%) of the granules 22 prepared by the above method and 20 weight (%) of the polyvinyl alcohol (PVA P-17) were mixed, and the polyvinyl alcohol (24) was formed on the surface of the granules 22. The alcohol granules 20 adsorbed to this predetermined thickness are manufactured.
상기 입상체(22)의 표면으로 흡착되는 폴리비닐 알콜(24)는 상기 제오 라이트에 함침 된 에틸 알콜이 증기로 휘발되는 것을 막아주는 이원수지의 주체를 이루게 된다.The polyvinyl alcohol 24 adsorbed onto the surface of the granular body 22 forms a main body of a binary resin that prevents the ethyl alcohol impregnated into the zeolite from being volatilized into steam.
상기와 같은 방법으로 제조된 상기 탈산 소제(10)과 상기 주정 입상체(20)을 기히 준비한 통기성 포장제(30)의 내부에 5 : 5의 비율로 혼용되게 충진한다. 상기 통기성 포장제(30)의 크기는 미도시한 식품 포장용기의 크기에 따라서 변형되지만, 대략 500cc 의 식품 포장용기에는 5cm × 6cm 의 체적을 갖는 통기성 포장제(30)이 넣어져서 밀봉되며, 상기 5cm × 6cm 의 체적을 갖는 통기성 포장제(30)에는 탈산 소제(10)과 주정 입상체(20)은 5 : 5의 비율로서 대략 6g 정도 충진된다.The oxygen scavenger 10 and the alcohol granules 20 prepared in the same manner is filled in a mixed ratio of 5: 5 inside the breathable packaging 30 prepared in advance. The size of the breathable packaging 30 is modified according to the size of the food packaging container not shown, but the airtight packaging 30 having a volume of 5cm × 6cm is sealed in the food packaging container of approximately 500cc, the In the breathable packaging 30 having a volume of 5 cm × 6 cm, the oxygen scavenger 10 and the spirit granules 20 are filled with approximately 6 g in a ratio of 5: 5.
이렇게 탈산 소제(10)과 주정 입상체(20)은 5 : 5의 비율로서 충진 후 밀봉한 통기성 포장제(30)은 미 도시한 식품 포장용기의 내부에 식품과 같이 넣어져서 밀봉된다.The deoxidizing agent 10 and the spirit granules 20 are sealed in a ratio of 5: 5 after being filled with the air-permeable packaging 30 sealed in a food packaging container as shown in the figure.
상기 탈산 소제(10)의 산소흡수에 의한 화학 반응(산화작용)시 상기 주정 입상체(20)의 표면에 입혀진 폴리비닐 알콜(24)에 함유된 수분이 탈산소제에 흡착되어 이탈됨으로 그 건조되는 폴리비닐 알콜(24)의 막은 심하게 팽창되면서 균열 되게된다. 이때 폴리비닐 알콜(24)의 막이 균열된 틈으로는 다공질 제오라이트에 함유되어 있던 에틸 알콜이 증기로 비산되고, 비산되는 에틸 알콜은 통기성 포장제(30)를 통과후 포장용기의 내부로 분산된다.During the chemical reaction (oxidation) by oxygen absorption of the oxygen scavenger 10, the water contained in the polyvinyl alcohol 24 coated on the surface of the alcohol granules 20 is adsorbed by the oxygen scavenger and desorbed so as to be dried. The film of polyvinyl alcohol 24 is severely expanded and cracks. At this time, the crack of the membrane of the polyvinyl alcohol 24 is dispersed in the ethyl alcohol contained in the porous zeolite by steam, the ethyl alcohol is dispersed after passing through the air-permeable packaging agent 30 is dispersed into the packaging container.
따라서 상기 탈산 소제(10)에 의해서는 식품을 부패시키는 요소로 작용하는 산소를 흡착함과 아울러 다공질 제오라이트로부터 비산되는 에틸 알콜은 식품 부패의 직접적인 요소로 작용하는 미생물 곤충의 번식을 억제하는 살균작용을 함으로 식품의 신선도는 장기간 유지된다.Therefore, the deoxidant 10 adsorbs oxygen acting as a decaying element of food, and ethyl alcohol scattered from the porous zeolite inhibits the growth of microbial insects acting as a direct element of food decay. This keeps food fresh for a long time.
실시 예Example
90 Mesh의 철분(Fe) 70중량(%)와, 염수(HCl)와 염화칼슘(CaHCl)을 혼합 한 수용액 30 중량(%)를 혼합하여 탈산소제를 제조한다.An oxygen scavenger is prepared by mixing 70 weight (%) of iron (Fe) of 90 mesh and 30 weight (%) of an aqueous solution of brine (HCl) and calcium chloride (CaHCl).
다공질 제오라이트 60중량(%)에 에틸알콜과 염수(HCl)를 혼합한 40중량(%)의 수용액을 흡착시킨 입상체를 제조한다. 그 입상체 80중량(%)과 폴리비닐 알콜(P.V.A. P-17)20 중량(%)를 혼합하여 그 입상체의 표면에 폴리비닐 알콜이 소정의 두께로 흡착 되게 한 주정 입상체를 제조한다.A granulated body obtained by adsorbing 40 wt% (%) of an aqueous solution in which ethyl alcohol and brine (HCl) were mixed with 60 wt% of porous zeolite was prepared. 80 wt% of the granules and 20 wt% of polyvinyl alcohol (P.V.A.P-17) were mixed to prepare alcohol granules in which polyvinyl alcohol was adsorbed to a predetermined thickness on the surface of the granules.
상기와 같이 제조된 탈산 소제와 주정 입상체를 대략 6g이 되게 5 : 5의 비율로 혼용한 것을, 5cm × 6cm 의 체적을 갖는 통기성 포장제에 넣어 밀봉한후, 이를 500cc의 폴리에틸렌 필름의 포장용기에 식품과 같이 넣어 밀봉하였다.After mixing the deoxidant and alcohol granules prepared as described above in a ratio of 5: 5 to approximately 6 g, sealed in a breathable packaging having a volume of 5 cm × 6 cm, and then sealed the packaging container of 500 cc polyethylene film And sealed with food.
이 식품 포장용기는 25 ~ 27℃의 항온기에 넣어 아세트알데히드의 농도를 경시적으로 관찰함과 아울러 후각 관능 결과는 표1과 같았다.This food packaging container was placed in a thermostat at 25 ~ 27 ℃ to observe the concentration of acetaldehyde over time and the olfactory sensory results are shown in Table 1.
□ = 무첨가□ = no addition
× = 관찰과 후각에 의한 부패성 변질× = perishable degeneration by observation and smell
０= 관찰 후각에 의한 선도유지 상태0 = freshness maintained by observation olfactory
실험 예1 : 검체 세균수 측정결과Experimental Example 1: Test Result
실험 예2 : 검체 대장균수Experimental Example 2: Specimen Coliform Count
상기 실험 자료는 일반세균과 대장균의 증식결과를 한국식품 위생 연구원에 의뢰한 결과의 수치로서, 상기 실험 예에 의하면 본 발명은 각종 식품의 보존에 유용하고 특히 생면, 가공 육류(쏘세지, 햄) 등의 보존제로 사용함에 적합함을 알수가 있다. 상기 실험은 항온기 내 25 ~ 27℃에서 15일간 실험 한 것임.The experimental data is a value obtained by requesting the results of the growth of general bacteria and E. coli to the Korea Food Hygiene Research Institute. According to the experimental example, the present invention is useful for the preservation of various foods, especially raw noodles, processed meat (sausage, ham), etc. It can be seen that it is suitable for use as a preservative. The experiment was conducted for 15 days at 25 ~ 27 ℃ in a thermostat.
이상과 같이 본 발명의 보존제에 의하면, 주정 입상체와 탈산소제를 같이 혼용하여 조성한 것에 의해, 탈산소제는 그 화학적인 반응으로 식품의 직접적인 부패 요인이 되게 하는 산소를 흡착하고, 동시에 주정 입상체는 그 탈산소제의 화학반응에 의한 알콜 성분의 증기를 발생하여 식품의 맛과 향의 변화를 방지하는 간접적인 주정처리 효과 및 혐기성 세균의 억제효과로 식품의 신선도를 장기간 유지하여 주는 효과가 있다.As described above, according to the preservative of the present invention, the alcohol granules and the oxygen scavenger are mixed together so that the oxygen scavenger adsorbs oxygen, which is a direct decay factor of the food by the chemical reaction. Indirect alcohol treatment effect of preventing the change of taste and aroma of food by generating vapor of alcohol component by chemical reaction of deoxygenation agent and effect of maintaining food freshness for a long time by inhibiting anaerobic bacteria.
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| KR20010079435A (en) * | 2000-07-21 | 2001-08-22 | 김수병 | The degree of freshness preservation |
| KR101168640B1 (en) | 2009-04-24 | 2012-07-25 | 주식회사 티피지 | Deoxidizing agent with antibiosis and method for preparation thereof |
| KR101312542B1 (en) * | 2011-07-01 | 2013-09-30 | 주식회사 립멘 | Oxygen Absorbent having Ultrahigh Speed Characteristic And Method of Preparing Thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010079435A (en) * | 2000-07-21 | 2001-08-22 | 김수병 | The degree of freshness preservation |
| KR101168640B1 (en) | 2009-04-24 | 2012-07-25 | 주식회사 티피지 | Deoxidizing agent with antibiosis and method for preparation thereof |
| KR101312542B1 (en) * | 2011-07-01 | 2013-09-30 | 주식회사 립멘 | Oxygen Absorbent having Ultrahigh Speed Characteristic And Method of Preparing Thereof |
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| Publication number | Publication date |
|---|---|
| KR19990076110A (en) | 1999-10-15 |
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