KR100317482B1 - Nutrient agent of kim-chi containing water-soluble chitosan and using method thereof - Google Patents
Nutrient agent of kim-chi containing water-soluble chitosan and using method thereof Download PDFInfo
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- KR100317482B1 KR100317482B1 KR1019990038650A KR19990038650A KR100317482B1 KR 100317482 B1 KR100317482 B1 KR 100317482B1 KR 1019990038650 A KR1019990038650 A KR 1019990038650A KR 19990038650 A KR19990038650 A KR 19990038650A KR 100317482 B1 KR100317482 B1 KR 100317482B1
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- kimchi
- weight
- water
- soluble chitosan
- chitosan
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 63
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000015097 nutrients Nutrition 0.000 title description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000016709 nutrition Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 10
- 230000035764 nutrition Effects 0.000 claims abstract description 9
- 229920000615 alginic acid Polymers 0.000 claims abstract description 6
- 239000000783 alginic acid Substances 0.000 claims abstract description 6
- 229960001126 alginic acid Drugs 0.000 claims abstract description 6
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 6
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 6
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 6
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 6
- 239000003623 enhancer Substances 0.000 claims description 9
- 235000019640 taste Nutrition 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 5
- 238000004321 preservation Methods 0.000 abstract description 3
- 230000005070 ripening Effects 0.000 abstract description 2
- 239000003112 inhibitor Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 241000894006 Bacteria Species 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 6
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 230000003078 antioxidant effect Effects 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000035755 proliferation Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000222122 Candida albicans Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000588722 Escherichia Species 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 102000011782 Keratins Human genes 0.000 description 1
- 108010076876 Keratins Proteins 0.000 description 1
- 241000192132 Leuconostoc Species 0.000 description 1
- 241000589517 Pseudomonas aeruginosa Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000001994 activation Methods 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 229920001222 biopolymer Polymers 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229940095731 candida albicans Drugs 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000010421 standard material Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 238000002525 ultrasonication Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
본 발명은 김치의 영양강화 및 보존기간을 연장시키며 김치 고유의 맛을 장기간 유지시킬 수 있는 김치 영양강화제 및 이의 사용방법에 관한 것으로 좀 더 상세하게는 수평균 분자량이 20-25만인 분획 수용성 키토산 0.01-30중량%, 아스코르빈산 0.001-5중량%, 구연산0.01-5중량%, 알긴산0.1-1중량% 및 물 60-95중량%로 이루어지는 분획 수용성 키토산을 함유한 김치 숙성억제제 및 이를 김치에 사용하는 방법에 관한 것이다. 본 발명의 방법에 따라 제조된 김치 영양강화제를 김치에 첨가하면 첨가되지 않은 김치보다 보존기간이 5-20배 연장되며, 장기간 보존하여도 냄새가 발생하지 않는 효과가 있다.The present invention relates to a kimchi fortifying agent and a method of using the same, which extends the length of nutrition and preservation of kimchi and can maintain the unique taste of kimchi for a long time. More specifically, fraction water-soluble chitosan 0.01 having a number average molecular weight of 20-250,000 Kimchi ripening inhibitor containing fraction water-soluble chitosan consisting of -30% by weight, 0.001-5% by weight ascorbic acid, 0.01-1% by weight citric acid, 0.1-1% by weight alginic acid and 60-95% by weight water and used for kimchi It is about how to. When the kimchi fortifying agent prepared according to the method of the present invention is added to kimchi, the shelf life is extended by 5-20 times than the kimchi which is not added, and there is an effect that no smell occurs even when stored for a long time.
Description
본 발명은 분획 수용성 키토산을 함유한 김치 영양강화제 및 이의 사용방법에 관한 것으로, 좀 더 구체적으로는 천연 항균성 및 미생물 대항성이 우수한 수평균 분자량이 20∼25만인 분획 수용성 키토산을 함유하는 김치 영양강화제 및 이의 사용방법에 관한 것이다.The present invention relates to a kimchi fortifying agent containing fraction water-soluble chitosan and a method of using the same. More specifically, the kimchi fortifying agent containing fraction water-soluble chitosan having a number average molecular weight of 20 to 250,000 having excellent natural antimicrobial and microbial resistance. And to a method of using the same.
김치류는 사계절 상시 애용되는 우리의 전통음식으로 대표적 발효식품이다. 이러한 김치의 저장 방법은 땅속에 김장독을 묻어 김치의 보존기간을 연장하고 있으나, 최근 들어 주거환경의 변화로 김장독을 땅속에 묻지 못하는 경우가 많다. 또한 김치를 땅속에 저장한다 하더라도 장기간 경과하면 특유의 냄새가 나게 된다. 따라서 김치의 고유한 맛을 유지하면서 오랜 기간 보존하기 위한 연구가 활발히 진행되고 있다.Kimchi is the traditional fermented food that is our traditional food that is always used all season. The storage method of kimchi is to extend the preservation period of kimchi by burying kimjangdok in the ground, but recently, the change of the residential environment is often unable to bury kimjangdok in the ground. Also, even if kimchi is stored in the ground, it will have a peculiar smell after a long time. Therefore, research is being actively conducted to preserve the unique taste of kimchi for a long time.
한편, 이러한 연구중에 하나로 최근에 김치의 천연첨가제로서 키토산을 첨가하는 방법이 알려져 있다. 키토산은 천연 생체 고분자로서 예로부터 게, 새우 등의 갑각류의 각질을 산에 침적시켜 칼슘 성분을 제거하고 다시 가성소오다에 침적시켜 단백질을 제거함으로써 얻어지는 키틴을 가공하여 얻어지는 물질로서 통상의 조건에서는 고체 상태로 존재하거나 일부 약산에 의하여 일부 용해된다.On the other hand, as one of these studies, recently, a method of adding chitosan as a natural additive of kimchi is known. Chitosan is a natural biopolymer that is obtained by processing chitin obtained by depositing keratin of shellfish such as crabs and shrimps with acid to remove calcium components, and then dipping into caustic soda to remove proteins. Present in state or partially dissolved by some weak acid.
이와 관련된 선행기술을 살펴보면 한국 공고특허 제91-6614호에서는 키토산을 아스코르빈산 및 초산 또는 젖산에 용해시키고 이를 물로 희석하여 김치 중량에 대하여 1%를 첨가함으로써 김치의 보존기간을 연장시켰으며 장기간 보존하여도 특유의 냄새가 나지 않는다고 개시하고 있다. 또한 한국 특허출원 제98-20451호에서는 김치에 키토산, 글루코스옥시다제 및 카탈라아제를 첨가하여 당분을 제거하여 김치의 산도를 pH 4.0-6.0의 범위로 가식기간을 연장시키는 방법을 기술하고 있으며 한국 특허출원 제97-14190호에서는 김치의 원료인 배추를 키토산 수용액에 침지하거나 또는 키토산 분말을 발효 김치원료에 첨가함으로써 약 1주일 이상 발효김치의 풍미와 선도를 연장시키는 방법을 개시하고 있다.Looking at the related art, Korean Patent Publication No. 91-6614 discloses that kimchi is dissolved in ascorbic acid and acetic acid or lactic acid and diluted with water to add 1% to the weight of kimchi to extend the shelf life of kimchi and to preserve it for a long time. Even if it does not smell peculiar smell is disclosed. In addition, Korean Patent Application No. 98-20451 discloses a method of extending sugaring period by adding chitosan, glucose oxidase, and catalase to kimchi to remove sugars, so that the acidity of kimchi is in the range of pH 4.0-6.0. No. 97-14190 discloses a method of extending the flavor and freshness of fermented kimchi for about 1 week or more by immersing cabbage, which is a raw material of kimchi, in chitosan aqueous solution or by adding chitosan powder to fermented kimchi raw material.
그러나 상기 특허들에서 사용한 키토산은 용매인 초산 등에 녹여 사용함으로써 실제 김치의 pH와 산도 맛에 기대치를 인체에 주지 못하며 또한 저분자물로 올리고당 구성의 주재료 이므로 키토산 본연의 기능을 발휘하지 못하였다. 그러나 분자량 분획 수용성 키토산은 천연 구성 상태의 분포와 용매가 물이기 때문에 얻을 수 있는 키토산 본연의 기능을 가지고 있으면서 순수 물에 녹여 사용하므로 취급이 용이하고 pH와 산도, 맛의 변화에 크게 영향도 주지 않으며, 항균성, 항바이러스성이 기존치의 90∼98%이상을 나타내며, 또한 김치 발효에 관여하는 유산균들의 증식조건을 서서히 조성하여 김치 고유의 맛, 영양, 풍미를 한층 더 우수하게 한다However, the chitosan used in the above patents does not give the human body an expectation in the pH and acidity taste of kimchi by dissolving it in acetic acid, which is a solvent, and also has a low molecular weight, and thus, chitosan did not perform its original function. However, the molecular weight fraction water-soluble chitosan has the natural function of chitosan, which can be obtained because the distribution of natural composition and the solvent is water, and it is easily dissolved and used in pure water, so it is easy to handle and does not significantly affect the pH, acidity and taste. , Antimicrobial and antiviral properties show more than 90 ~ 98% of existing value, and also gradually improve the growth conditions of lactic acid bacteria involved in kimchi fermentation to further enhance the unique taste, nutrition and flavor of kimchi.
이에 본 발명자들은 광범위한 연구를 수행한 결과, 키토산중 수평균 분자량 20∼25만인 분획 수용성 키토산이 천연 항균성과 미생물 대항성이 우수함을 발견하였고, 본 발명은 이에 기초하여 완성되었다.Accordingly, the present inventors have conducted extensive research, and found that the fraction water-soluble chitosan having a number average molecular weight of 20 to 250,000 in chitosan has excellent natural antimicrobial and microbial resistance, and the present invention was completed based on this.
따라서, 본 발명의 목적은 김치의 영양 보존기간을 연장시키며, 김치 고유의 맛을 장기간 유지시킬 수 있는 분획 수용성 키토산을 함유한 김치 영양강화제를 제공하는데 있다.Accordingly, it is an object of the present invention to extend the nutritional preservation period of kimchi, and to provide a kimchi nutrition enhancer containing fraction water-soluble chitosan that can maintain the taste of kimchi for a long time.
본 발명의 다른 목적은 상기 분획 수용성 키토산을 함유한 김치 영양강화제의 사용방법을 제공하는데 있다.Another object of the present invention to provide a method of using kimchi fortifying agent containing the fraction water-soluble chitosan.
상기 목적을 달성하기 위한 본 발명에 따른 김치 영양강화제는 수평균 분자량이 20∼25만인 분획 수용성 키토산 0.01∼30중량%, 아스코르빈산 0.001∼5중량%, 구연산 0.01∼5중량%, 알긴산 0.1∼1중량% 및 물 60∼95중량%로 이루어진다.Kimchi nutrition enhancer according to the present invention for achieving the above object is 0.01 to 30% by weight fraction water-soluble chitosan, 0.001 to 5% by weight ascorbic acid, 0.01 to 5% by weight citric acid, 0.1 to alginic acid with a number average molecular weight of 20 to 250,000 1 weight percent and 60 to 95 weight percent water.
상기 다른 목적을 달성하기 위한 본 발명에 따른 김치 영양강화제의 사용방법은 김치에 대하여 1∼10중량%로 첨가시키는 것으로 이루어진다.Kimchi nutrition enhancer according to the present invention for achieving the above another object consists of adding 1 to 10% by weight relative to kimchi.
이하 본 발명을 좀 더 구체적으로 살펴보면 다음과 같다.Looking at the present invention in more detail as follows.
본 발명에 따른 김치 영양강화제의 주성분으로써 천연 키토산 중 수평균 분자량이 20∼25만인 분획 수용성 키토산을 사용하였다. 천연 키토산은 수평균 분자량이 1,000부터 100만 이상까지 다양한 분자량 분포를 갖는데 이러한 넓은 분자량 분포중에서 평균분자량이 20∼25만인 것이 김치에서 취급과 수율, 서방성 발휘가 적정하여 김치의 숙성도 억제하고, 보존기간을 장기간을 연장 유지시키며 맛과 중요한 영양가치도 유지시키는데 바람직하였다. 즉, 수평균분자량이 20만 미만인 경우는 항균성과 발효성이 상대적으로 떨어지므로 실제 사용에 한계성이 있어 보존기간 역시 단축되며, 25만을 초과하면 점도가 높아 수분을 흡수하는 능력이 강하여 맛과 풍미를 조절하기 어려운 단점이 있었다.As a main component of the kimchi fortifying agent according to the present invention, a fraction water-soluble chitosan having a number average molecular weight of 20 to 250,000 in natural chitosan was used. Natural chitosan has various molecular weight distributions ranging from 1,000 to 1 million or more. Among these broad molecular weight distributions, the average molecular weight of 20 to 250,000 is appropriate in kimchi for handling, yield and sustained release. It was desirable to extend the shelf life and to maintain taste and important nutritional value. In other words, if the number average molecular weight is less than 200,000, the antimicrobial and fermentation properties are relatively inferior, and thus the practical use is limited, and the shelf life is also shortened. There were disadvantages that were difficult to control.
본 발명에 사용한 키토산은 다양한 분자량의 키토산 혼합물을 초음파, 효소 처리, 이온활성공정, 분리막 공정 등으로 분리 정제하여 사용하였다.Chitosan used in the present invention was used by separating and purifying chitosan mixture of various molecular weight by ultrasonication, enzyme treatment, ion activation process, membrane process and the like.
이렇게 분리된 키토산은 수용성이며 분자량별 이용의 가치는 한국 특허 제 200547호에 기술되어 있다. 수용성 키토산 분획 표준 물질은 기존에 있는 키토산과는 엄격하게 차별화된 신물질로서 첨단 기술인 분리막 시스템 공법을 이용하여 분자량별 표준물질 분획 산업화로 제품의 용도에 맞게 넓은 기능성을 나타낸다.The chitosan thus separated is water soluble and the value of use by molecular weight is described in Korean Patent No. 200547. Water-soluble chitosan fractionation standard material is a new material that is strictly differentiated from existing chitosan and shows wide functionality according to product use by industrialization of standard fractionation by molecular weight using advanced membrane system method.
상기 분획 수용성 키토산은 본 발명의 김치 영양강화제에 0.01∼30중량%로 사용되는데 상기 분획 수용성 키토산의 함량이 0.01중량% 미만이면 첨가효과가 미비하며, 30중량%를 초과하면 키토산 본연의 맛인 떫은 맛이 강해 김치 고유의 풍미를 저해하는 경향이 있다.The fraction water-soluble chitosan is used in the kimchi nutrient enhancer of the present invention in 0.01 to 30% by weight. If the content of the fraction water-soluble chitosan is less than 0.01% by weight, the additive effect is insignificant, and if it exceeds 30% by weight, the natural taste of chitosan is astringent taste. This strong tends to inhibit the flavor of kimchi.
한편, 본 발명의 영양강화제는 상기 분획 키토산의 기능에 부가하여 김치의 숙성을 억제하고 보존기간을 장기간 유지시킬 수 있는 보조성분을 더욱 포함하여 상기 효과를 배가시킬 수 있다. 예를 들어, 비타민 C는 항암작용, 항산화작용, 키토산 분해기능, 김치 맛을 증가시키므로, 이를 주성분으로 하는 아스코르빈산을 0.001∼5중량%로 사용하였다. 상기 함량이 0.001중량% 미만이면 필요량의 비타민의 공급에 1차 문제가 되고, 항산화제의 기능을 하지 못하는 2차 문제가 있으며, 5중량%를 초과하면 5중량% 미만의 중량만 체외로 흡수되고 이상일 때는 체외로 배출되는 문제가 발생한다. 또한 본 발명에서는 항산화제의 기능을 증대시키고, 비타민 C의 안정제 및 산패를 방지하기 위해 구연산을 사용하였으며, 사용량은 0.01∼5중량%이다. 상기 함량이 0.01중량% 미만이면 항산화제의 기능이 발휘되지 않는 문제가 발생하며, 5중량%를 초과하면 신맛이 강하여 먹기 힘드는 문제가 발생한다. 아울러 알긴산은 물을 흡수해서 팽윤하여 매우 점성도가 높은 수용액을 얻을 수 있는데다가 쉽게 분해되거나 부패되지 않기 때문에 부패 방지를 위하여 사용하였고, 그 사용량은 0.01∼1중량%이며, 상기 함량이 0.01% 미만이면 쉽게 부패되는 문제가 발생되며, 1중량%를 초과하면 점성도가 너무 강한 경향이 있다. 상기 성분외에 나머지는 물을 사용하고, 물의 사용량은 60∼95중량%가 바람직하다.On the other hand, the nutrition enhancer of the present invention can further double the effect by further comprising an auxiliary component that can suppress the ripening of kimchi and maintain a long shelf life in addition to the function of the fraction chitosan. For example, vitamin C increases anticancer activity, antioxidant activity, chitosan decomposition function, and kimchi taste, so that ascorbic acid, which is the main ingredient thereof, was used at 0.001 to 5% by weight. If the content is less than 0.001% by weight is a primary problem in the supply of the required amount of vitamins, there is a secondary problem that does not function as an antioxidant, if more than 5% by weight only less than 5% by weight of the body is absorbed in vitro If abnormal, the problem is discharged to the body. In addition, in the present invention, citric acid was used to increase the function of the antioxidant and to prevent stabilization and rancidity of vitamin C, and the amount used is 0.01 to 5% by weight. If the content is less than 0.01% by weight, there is a problem that the function of the antioxidant is not exhibited, if the content exceeds 5% by weight sour taste is difficult to eat problem occurs. In addition, alginic acid was used to prevent swelling by absorbing water to obtain a highly viscous aqueous solution and not easily decomposed or decaying. The amount of the alginic acid used was 0.01 to 1% by weight, and the content was less than 0.01%. The problem of easily rot occurs, and if it exceeds 1% by weight, the viscosity tends to be too strong. Water is used in addition to the above components, and the amount of water used is preferably 60 to 95% by weight.
본 발명에 따라 제조된 분자량 20∼25만의 분획 수용성 키토산을 함유한 김치 영양강화제의 사용량은 김치 전체 중량에 대하여 0.01∼10중량%이며, 상기 사용량이 0.01중량% 미만이면 첨가효과가 미비하고, 10중량%를 초과하면 키토산 본연의 맛인 떫은 맛이 나타나 고유 풍미를 저해한다.The amount of kimchi fortifying agent containing fractional water-soluble chitosan prepared in accordance with the present invention, molecular weight 20 to 250,000 is 0.01 to 10% by weight based on the total weight of kimchi, if the amount is less than 0.01% by weight, the additive effect is insufficient, 10 If the weight percentage is exceeded, the astringent taste, which is the natural taste of chitosan, appears to inhibit the intrinsic flavor.
이하 실시예를 통하여 본 발명을 좀 더 구체적으로 설명하지만, 하기 실시 예에 본 발명의 범주가 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.
실시예 1Example 1
본 발명의 김치 영양강화제가 김치의 숙성 내지는 보존기간에 미치는 영향을 알아보기 위하여 하기 표 1과 같이 수평균 분자량이 2만, 10만, 20만, 25만, 30만 및 40만인 분획 수용성 키토산 15g과 아스코르빈산 1g, 구연산 0.5g, 및 알긴산0.1g을 물 83.4ml로 희석하여 각각의 김치 영양강화제를 제조한 후, 김치제조시 1중량%로 첨가하여 김치의 저장기간 및 냄새억제능을 조사하였다. 그 결과를 하기 표 1에 기재하였다.In order to determine the effect of kimchi nutrition enhancer of the present invention on the maturation or storage period of kimchi 15 g of fraction water-soluble chitosan having a number average molecular weight of 20,000, 100,000, 200,000, 250,000, 300,000 and 400,000 as shown in Table 1 below. After diluting 1 g of ascorbic acid, 0.5 g of citric acid, and 0.1 g of alginic acid with 83.4 ml of water to prepare each kimchi fortifying agent, kimchi was added at 1% by weight to investigate the storage period and odor inhibitory ability of kimchi. . The results are shown in Table 1 below.
실온에 보관한 결과이고 냄새는 직접 관능검사한 결과 분자량이 늘어나면서 보존기간이 늘어나는 결과를 얻었고 분자량 300,000만 이후부터 이취가 나는 결과를 얻었다.As a result of storage at room temperature and odor was directly sensory test, the retention period was increased as the molecular weight was increased, and the result was odorous after the molecular weight 300,000.
실시예 2Example 2
상기 실시예 1의 조성에서 분획 수평균 분자량 20만 및 25만의 분획 수용성 키토산과 통상의 저분자량, 고분자량 및 혼합 분자량의 수용성 키토산을 대조구로 하여 김치에 존재하는 유해세균에 대한 최소 저해농도와 유산균 증식을 비교하였다. 그 결과를 하기 표 2에 기재하였다.Minimum inhibitory concentrations and lactic acid bacteria against harmful bacteria present in kimchi were prepared using the fraction number-average molecular weight of 200,000 and 250,000 fractions of water-soluble chitosan and conventional low-molecular-weight, high-molecular weight and mixed molecular weight water-soluble chitosan in the composition of Example 1. Proliferation was compared. The results are shown in Table 2 below.
분자량 200.000∼250.000에서 유해 미생물의 억제 효과가 가장 우수하였다.At the molecular weight 200.000 to 250.000, the inhibitory effect of harmful microorganisms was the best.
실시예 3Example 3
실시예 2에서 수평균 분자량 20만 및 25만의 분획 수용성 키토산과 통상의 저분자량, 고분자량 및 혼합분자량의 수용성 키토산을 대조구로 하고 각각 김치 전체 중량에 대하여 5중량%로 첨가하여 김치 고유의 맛을 장기간 유지시키는 유효균인 류코노스톡(Leuconostoc)류의 증식에 미치는 영향을 실험하여 하기 표3에 나타내었다.In Example 2, the number-average molecular weight 200,000 and 250,000 fractions of water-soluble chitosan and ordinary low-molecular-weight, high-molecular-weight and mixed-molecular weight water-soluble chitosan were added as controls, and each was added at 5 wt% based on the total weight of kimchi to give the unique taste of Kimchi The effects on the proliferation of the effective bacteria Leuconostoc, which are maintained for a long time, are shown in Table 3 below.
유산균의 급격한 증식이 최선은 아니며 맛의 급격한 변화와 김치 기호를 감안하여 볼 때 분자량 20만 및 25만인 분획 수용성 키토산을 함유한 김치 영양강화제가 가장 효과가 있었다.Rapid growth of lactic acid bacteria was not the best, and kimchi nutrient enhancer containing fractional water-soluble chitosan with molecular weights of 200,000 and 250,000 was the most effective in view of the rapid change in taste and kimchi preference.
상기 결과로부터 알 수 있듯이 수평균 분자량이 20∼25만인 분획 수용성 키토산이 김치의 저장기간 및 냄새억제에 가장 바람직한 영향을 미치며 김치의 유효균의 증식에도 영향을 미침을 알 수 있다. 따라서 본 발명의 방법에 따라 제조된 김치 서방성 영양강화제를 김치에 첨가하면 첨가되지 않은 김치보다 보존기간이 5∼20배 이상 연장되며 장기간 보존하여도 냄새가 발생하지 않아 김치의 맛을 보다 오랫동안 보존할 수 있으며 이미 밝혀진 대로 작물재배시 흡입될 수 있는 요소 화학물질과 환경호르몬 등 유해 물질들의 중화 제거에도 탁월한 기능이 있어 인류건강의 안정성, 기능성 및 국민 고유 영양 산업으로도 유용성을 크게 할 수 있다.As can be seen from the above results, the fraction water-soluble chitosan having a number average molecular weight of 20 to 250,000 has the most desirable effect on the storage period and odor control of kimchi and also affects the growth of effective bacteria of kimchi. Therefore, the addition of kimchi sustained-release nutrient enhancer prepared according to the method of the present invention is extended to 5 to 20 times longer than that of kimchi not added, and even if stored for a long time, no smell occurs, which preserves the taste of kimchi for a longer time. As it is already known, it has an excellent function in neutralizing harmful substances such as urea chemicals and environmental hormones that can be inhaled during crop cultivation, thus increasing the usefulness of human health, functionality, and national nutrition industry.
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| KR20050075162A (en) * | 2004-01-15 | 2005-07-20 | 주식회사 자광 | Functional beverage composition containing water-soluble chitosan |
| KR100542011B1 (en) * | 2004-01-15 | 2006-01-12 | 주식회사 자광 | Functional dried noodles containing water-soluble chitosan |
| WO2007112968A2 (en) | 2006-04-04 | 2007-10-11 | Marinomed Biotechnologie Gmbh | Anti-inflammatory polymer |
| KR101050265B1 (en) * | 2009-07-14 | 2011-07-19 | 신양환 | Manufacturing Method of Kimchi Added with Chitosan |
| US11819023B2 (en) * | 2016-11-18 | 2023-11-21 | The American University In Cairo | Polyvinyl alcohol/chitosan composite soluble electrospun nanofibers for disinfectant anti-bacterial and anti-corrosion applications |
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| KR900007341A (en) * | 1988-11-03 | 1990-06-01 | 김채방 | Powdered Instant Kimchi Seasoning Method |
| KR910006614A (en) * | 1989-09-29 | 1991-04-29 | 도비야마 가즈오 | Engine preheater |
| KR960016726A (en) * | 1994-11-25 | 1996-06-17 | 이영길 | Preservation Method of Kimchi by Mixed Addition of Organic Acid and Natural Preservative |
| KR19980077175A (en) * | 1997-04-17 | 1998-11-16 | 류병호 | Freshness retaining agent of fermented kimchi and manufacturing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR900007341A (en) * | 1988-11-03 | 1990-06-01 | 김채방 | Powdered Instant Kimchi Seasoning Method |
| KR910006614A (en) * | 1989-09-29 | 1991-04-29 | 도비야마 가즈오 | Engine preheater |
| KR960016726A (en) * | 1994-11-25 | 1996-06-17 | 이영길 | Preservation Method of Kimchi by Mixed Addition of Organic Acid and Natural Preservative |
| KR19980077175A (en) * | 1997-04-17 | 1998-11-16 | 류병호 | Freshness retaining agent of fermented kimchi and manufacturing method |
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| KR101569044B1 (en) | 2014-07-08 | 2015-11-13 | 농업회사법인 (주) 미예당 | Antifugal agent manufacturing method for restraining ferment of ginseng-kimchi and antifugal agent thereof |
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