KR100533220B1 - Manufacturing Method of Foods Freshness Preservation and Antiseptic Material - Google Patents
Manufacturing Method of Foods Freshness Preservation and Antiseptic Material Download PDFInfo
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- KR100533220B1 KR100533220B1 KR10-2003-0021743A KR20030021743A KR100533220B1 KR 100533220 B1 KR100533220 B1 KR 100533220B1 KR 20030021743 A KR20030021743 A KR 20030021743A KR 100533220 B1 KR100533220 B1 KR 100533220B1
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- 235000013305 food Nutrition 0.000 title abstract description 20
- 238000004519 manufacturing process Methods 0.000 title description 3
- 238000004321 preservation Methods 0.000 title description 3
- 239000000463 material Substances 0.000 title description 2
- 230000002421 anti-septic effect Effects 0.000 title 1
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 22
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 22
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000009920 food preservation Methods 0.000 claims description 2
- 239000000469 ethanolic extract Substances 0.000 abstract description 10
- 239000007864 aqueous solution Substances 0.000 abstract description 9
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 8
- 239000000243 solution Substances 0.000 abstract description 6
- 239000001110 calcium chloride Substances 0.000 abstract description 3
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract 2
- 230000002265 prevention Effects 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 12
- 235000019441 ethanol Nutrition 0.000 description 11
- 239000006096 absorbing agent Substances 0.000 description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 9
- 239000007789 gas Substances 0.000 description 9
- 229910052760 oxygen Inorganic materials 0.000 description 9
- 239000001301 oxygen Substances 0.000 description 9
- 238000004806 packaging method and process Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 239000002274 desiccant Substances 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 239000000341 volatile oil Substances 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 4
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241000233866 Fungi Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000002250 absorbent Substances 0.000 description 2
- 230000002745 absorbent Effects 0.000 description 2
- 239000003463 adsorbent Substances 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000001746 injection moulding Methods 0.000 description 2
- 239000004745 nonwoven fabric Substances 0.000 description 2
- 239000005022 packaging material Substances 0.000 description 2
- 235000021485 packed food Nutrition 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000004065 semiconductor Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 2
- 229920002554 vinyl polymer Polymers 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- OTMSDBZUPAUEDD-UHFFFAOYSA-N Ethane Chemical compound CC OTMSDBZUPAUEDD-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000006079 Schisandra chinensis Species 0.000 description 1
- 235000008422 Schisandra chinensis Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009933 burial Methods 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- -1 disinfection Substances 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 229960001866 silicon dioxide Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 239000002023 wood Substances 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
- A23L3/3454—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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23V2200/15—Flavour affecting agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 정향의 에탄올추출물을 알긴산나트륨수용액에 섞은 겔상태의 것을 염화칼슘수용액에 굳혀서 식품의 신선도유지 및 부패방지에 사용키 위한 팩의 제조방법에 관한 것으로, 세균 및 곰팡이 생장을 억제시켜 식품의 신선도유지 및 부패를 방지하는 효과가 있다. The present invention relates to a method for preparing a pack for use in the maintenance of freshness of food and prevention of rot by solidifying a gelled mixture of clove ethanol extract in an aqueous sodium alginate solution in calcium chloride aqueous solution. It is effective in preventing maintenance and corruption.
Description
본 발명은 신선도유지와 부패방지 팩의 제조방법에 관한 것으로 더욱 상세하게는 정향의 에탄올추출물을 알긴산나트륨용액에 섞은 겔상태의 것을 염화칼슘용액에 굳혀서 식품의 신선도유지 및 부패방지에 사용키 위한 팩의 제조방법에 관한 것이다.The present invention relates to a method for producing a freshness and anti-corruption pack, and more specifically, to a gel for mixing the ethanol extract of clove in sodium alginate solution in a calcium chloride solution to maintain the freshness of food and to prevent corruption. It relates to a manufacturing method.
정향(Eugenia caryophyllata)은 정향나무의 꽃봉오리로서 꽃이 피기전에 수집하여 말린 것으로서 그 형태가 못처럼 생기고 향기가 있어 정향(丁香)이라고 한다. 강한향기와 매운맛을 지니며 성질이 따뜻하고 독이 없으며 소화작용을 돕고, 생선비린내 같은 역겨운 냄새를 제거한다. 옛부터 정향은 여지장(?枝漿)을 만드는데 사용되어 음용되어 왔다. 장(漿하)은 밥이나 미음 등 곡물을 젖산발효시켜 신맛을 내게 한 장수와 향약이성 재료나 곡물가루, 채소류 등을 감미료인 꿀이나 설탕 등에 넣어 숙성시키거나 오래 저장시켜 만든 음료를 말한다. 삼국사기와 삼국유사에 호장(壺漿), 배장(杯漿) 등에 관한 내용이 수록되어 있으며, 고려도경 및 조선시대의 여러문헌에서도 장수, 모과장, 매장, 여지장, 계장, 유자장 등의 그 제법까지 상세히 기록되어있다. 또한 향약초를 달여 향과 색을 우려내어 만든 숙수(熟水)의 일종인 정향숙수를 만들어 음료로 이용하여 왔다(한국의 맛 연구회, 대원사, 2001).Cloves (Eugenia caryophyllata) is a bud of cloves, collected and dried before flowering. Cloves are shaped like nails and have a fragrance. It has a strong aroma and spicy taste, and is warm in nature, non-toxic, helps digestion, and removes fishy smell like fishy fish. Since ancient times, cloves have been used to make jangji (? 枝 漿) has been drinking. Jang (漿 하) refers to a drink made by fermenting grains such as rice or rice and fermented with long-lived and flavored ingredients, grain powder, vegetables, etc., with honey or sugar as a sweetener or aged for a long time. Samguk Sagi and Samguk Yusa contain the contents of Hojang, Baejang, etc.In the various literatures of the Goryeo Do Kyung-do and Joseon Dynasty, the chapters of Longevity, Mother-in-law, Burial, Yeojijang, Gyejang, Yujajang, etc. Recorded in detail In addition, it has been used as a drink by making a clove simmer, a kind of simmered water made by sweetening scented herbs and aromas and colors (Korean Taste Research Group, Daewonsa, 2001).
알긴산나트륨은 해조류의 세포사이를 충진하는 점질의 다당(多糖)으로서 식품첨가물, 제제용기제(製劑用基劑), 의용재료(섬유), 식이섬유, 제지 등에 널리 이용되고 있으며, 이를 분말상태로 만들어 여러분야에 널리 이용되고 있다(화학대사전, 동경화학동인, 1989).Sodium alginate is a viscous polysaccharide that fills the cells of algae and is widely used in food additives, preparation containers, medical materials (fibers), dietary fibers, and papermaking. It is widely used in all of you (Chemical Dictionary, Tokyo Chemical Driver, 1989).
염화칼슘(CaCl2)은 흡습성(吸濕性)과 조해성(潮解性)을 갖는 결정으로서 염화칼슘의 수용액은 냉동기의 냉매로서 널리 이용되고 있으며, 두부를 만들때에 단백질의 응고제로도 이용하여 왔다. 또한 동절기의 폭설시에는 제설작업의 일환으로 도로상에 뿌려져 사용이 되고 있다(화학대사전, 동경화학동인, 1989). Calcium chloride (CaCl2) is a crystal having hygroscopic and deliquescent properties, and an aqueous solution of calcium chloride is widely used as a refrigerant for a freezer and has been used as a coagulant for protein when making tofu. In addition, during the heavy snowfall of winter season, it is sprayed on the road as part of the snow removal work (Chemical Dictionary, Tokyo Chemical Driver, 1989).
에탄올은 에틸알코올로서 유기용제, 추출용매, 제약원료로 이용되는 것 외에 알콜음료, 화장품, 소독, 살균제 등에 널리 이용되고 있다(화학대사전, 동경화학동인, 1989).Ethanol is not only used as an organic solvent, an extraction solvent, or a pharmaceutical raw material as ethyl alcohol, but also widely used in alcoholic beverages, cosmetics, disinfection, and disinfectants (Chemical Dictionary, Tokyo Chemical Co., 1989).
금세기에 이르러 식품의 다양한 개발과 보존방법으로 언제 어디에서나 손쉽게 이들 식품을 접할 수가 있게 되었다. 그러나 식품이기에 이들의 보존기간이 짧은 것들은 쉽게 상하거나 유통기간이 한정될 수밖에 없었다. 그래서 직접 식품원료에 인체에 유해한 방부제를 첨가하여 유통기한 늘어나도록 한 것이다. 그것 때문에 방부제의 식품유해성 논란이 제기되는 등 사회적 문제가 되기도 한다. 따라서 식품의 보존성과 유통기간을 늘려주는 신선도유지와 부패방지를 목적으로 많은 제품들이 등장하게 되었다. By this century, various food development and preservation methods made it easy to access these foods anytime and anywhere. However, because of their short shelf life, foods were easily damaged or had a limited shelf life. Therefore, by adding a preservative that is harmful to the human body directly to the food ingredients to increase the shelf life. It is also a social issue, leading to controversy over food preservatives. Therefore, many products have emerged for the purpose of maintaining freshness and preventing corruption, which increases food preservation and shelf life.
기존의 신선도유지 및 부패방지용 제품으로는 크게 산소흡수제, 가스흡수제, 방습제 등이 있다. 이들 모두 식품, 의약품, 반도체, 전자산업 등의 산업분야에 적용이 된다. 산소흡수제는 철분이 공기와 접촉하면 산소와 결합하는 특성을 이용한 것이다. 이것의 용도는 식품?의약품?반도체 등 장기 보존이 필요한 산업 전 분야에 폭넓게 사용 할 수 있는 제품이다. 가스흡수제는 김치나 식품 등에서 발효 또는 산화로 인하여 이산화탄소 등의 가스가 발생하는데 이 성분들은 식품의 맛과 신선도에 영향을 주며, 포장용기가 부풀어오르는 등 포장상태의 변형을 가져올 수 있다. 산소흡수제는 이들 가스를 흡수하여 식품본래의 맛과 신선도를 유지시켜준다. 방습제는 건조제로서 silica-gel을 식품 포장 용기 내에 투입하여 용기 내의 습기를 흡착하여, 제품의 건조 상태를 유지하여 제품의 습기로 인한 변질 및 변형을 방지하여 신선도를 그대로 유지시킨다. 김 등의 진공포장에서 방습용으로 쉽게 접할 수 있으며, 식품, 전자, 종이 및 정밀화학 분야 등 그 응용분야가 매우 다양하다.Existing freshness and anti-corruption products include oxygen absorbers, gas absorbers, and desiccants. All of them are applied to industrial fields such as food, medicine, semiconductor, and electronics industry. Oxygen absorbers take advantage of the property that iron binds to oxygen when it comes into contact with air. It is widely used in all industries that require long-term preservation such as food, medicine, and semiconductor. Gas absorbers generate gas such as carbon dioxide due to fermentation or oxidation in kimchi or foods. These components affect the taste and freshness of foods, and can cause the packaging to swell. Oxygen absorbers absorb these gases to maintain the original taste and freshness of food. The desiccant is a desiccant, and the silica-gel is put into the food packaging container to adsorb moisture in the container, thereby maintaining the dryness of the product to prevent the deterioration and deformation caused by the moisture of the product to maintain the freshness. It can be easily used for moisture-proof in vacuum packaging such as seaweed, and its application fields such as food, electronics, paper and fine chemical are very diverse.
그러나, 상술한 산소흡수제, 가스흡착제, 방습제는 균과 곰팡이 등의 미생물의 생장을 억제시키는 점은 우수하나 제품의 부드러움과 촉촉함을 유지시키지 못하는 결점을 가지고 있다. 또한 포장내의 산소제거로 인하여 제품의 원형이 찌거러지기도 포장재료에도 제한을 받기도 한다.However, the above-described oxygen absorbents, gas adsorbents, and desiccants have excellent disadvantages of inhibiting the growth of microorganisms such as bacteria and molds, but have a drawback of not maintaining the softness and moistness of the product. In addition, the removal of oxygen in the package may crush the prototype or limit the packaging material.
국내에선 기존의 (주)태풍겔에서 산소흡수제, 가스흡착제, 방습제를 생산하고 있으며, (주)극동화학에서는 가스흡수제 및 수분흡수제를 (주)립멘에서는 가스흡수제를 생산하고 있다.In Korea, Typhoon Gel Co., Ltd. produces oxygen absorbers, gas adsorbents, and desiccants, while Kukdong Chemical produces gas absorbers and moisture absorbents, while Lipmen produces gas absorbers.
본 발명은 상기와 같은 문제점을 해결하기 위해 유해미생물의 생장억제는 물론, 제품의 부드러움과 촉촉함을 유지하고, 포장재료에 한정을 받지 않으며, 제품의 원형을 그대로 살려주어 찌그러짐에 의한 상처를 주지 않는 신선도유지 및 부패방지제를 제공하는 데 있다.The present invention is to suppress the growth of harmful microorganisms in order to solve the above problems, as well as to maintain the softness and moistness of the product, not limited to the packaging material, to preserve the original shape of the product as it does not hurt by crushing To provide freshness and anti-corruption.
또한, 산소흡수제 및 가스흡수제, 방습제는 산소흡수때문에 제품을 찌그러지게 하고, 제품의 부드러윰과 촉촉함을 상실케하는 결점을 극복함을 제공하는 데 있다. Oxygen absorbers, gas absorbers, and desiccants also provide a means of crushing the product due to oxygen absorption and overcoming the drawbacks of loss of softness and moisture of the product.
정향의 에탄올추출물 수용액은 알긴산나트륨 수용액의 겔과 섞어져 염화칼슘수용액에서 굳어질 때 그 겔속에 갇혀지고, 정향의 에탄올추출물이 에탄올과 더불어 서서히 공기중으로 휘산하게 된다. 이 휘산되는 물질로 인하여 식품의 포장속에서 식품변질의 첫째 원인을 없앰으로써 세균과 곰팡이 등의 미생물번식을 방지하여 포장된 식품의 변색과 변질 등을 방지하여 신선도를 유지하여 준다.Clove ethanol extract aqueous solution is mixed with the gel of aqueous sodium alginate solution and is confined in the gel chloride aqueous solution, the clove ethanol extract is gradually volatilized into the air with ethanol. This volatilized substance prevents the growth of microorganisms such as bacteria and fungi by eliminating the first cause of food deterioration in the packaging of food, thereby preventing the discoloration and deterioration of the packaged food and maintaining freshness.
또한, 정향은 식품에서 향미재로 사용하고 있으며, 꽃은 향기가 좋아 스팀추출에 의하여 정유를 채취하여 이용되고 있다. 정향의 에탄올 추출물은 곰팡이 등의 생육을 억제하는 효과적인 천연물이다. 따라서 본 발명에서는 정향 100~400g을 수집한 원형 그대로나 추출을 용이하게 하기 위하여 분말화하여 90%이상의 고순도 에탄올 0.5~4L를 가하여 실온 추출을 하고 농축을 하지 않는다. 한편 알긴산나트륨을 5~15g에 물 500mL 내지 2L를 기준으로 찬물에 가하여 열을 가하면서 휘저어 녹이고 식히면 무색의 겔상태가 된다. 이 두 가지를 섞어주는데, 알긴산겔에 추출액을 서서히 가하면서 저어준다. 이대 겔이 서서히 경화되는 시점이 있는데 이 시점의 바로 직전에 추출액 투입을 정지한다. 이 시점은 정향에탄올 추출물과 알긴산나트륨겔의 비율이 약 1 : 1이 된다.In addition, cloves are used as a flavoring material in food, flowers have a good fragrance and is used to extract essential oils by steam extraction. Clove ethanol extract is an effective natural product that inhibits the growth of mold and the like. Therefore, in the present invention, 100 to 400 g of the clove is collected intact or powdered in order to facilitate extraction, and 0.5 to 4L of high purity ethanol of 90% or more is extracted at room temperature and not concentrated. Meanwhile, sodium alginate is added to 5 ~ 15g of cold water based on 500mL to 2L of water, stirred by heating and cooled to form a colorless gel. Mix these two together and stir while slowly adding the extract to the alginate gel. There is a point where the gel gradually hardens, and the extraction of the extract is stopped just before this point. At this point, the ratio of clove ethanol extract and sodium alginate gel is about 1: 1.
이렇게 준비된 추출물혼합겔은 일정형태로 굳히기 위하여 사출성형기에 보내져 가압사출하게 된다. 이때 사출되는 추출물혼합겔은 3%의 염화칼슘수용액으로 내보내져 수용액에서 서서히 굳어지게 된다. 이렇게 굳어진 것은 같은 수용액에서 일정형태로 절단하여준다. 염화칼슘액을 제거하기 위하여 물에 세척하고, 다시 90%이상의 에탄올에 담가서 수분발산을 막아준다. 그리고 식욕을 돋구어주는 레몬즙을 표면에 첨가한 다음 부직포에 넣어 소포장단위로 만들어준다. 그리고 정향에탄올추출물의 공기중 휘산을 방지하기 위하여 비닐로 다시 포장한다. 사용시는 비닐을 제거하여 식품포장시 안에 넣어주면 된다. The extract mixture gel thus prepared is sent to an injection molding machine in order to solidify to a certain form and is pressurized. At this time, the extract mixture gel is injected into the calcium chloride aqueous solution of 3% is gradually solidified in the aqueous solution. This hardening is cut in a certain form in the same aqueous solution. To remove the calcium chloride solution, it is washed with water, and then immersed in more than 90% of ethanol to prevent water dissipation. The appetizing lemon juice is added to the surface and then placed in a non-woven fabric in small packaging units. The clove ethanol extract is repacked with vinyl to prevent volatilization in the air. When using, remove the plastic and put it in the food packaging.
(실시예 1) (Example 1)
정향 250g에 에탄올 1L를 가하고, 잘 교반하여 고형분을 제거하면 정향에탄올추출액을 제조한다. 이렇게 제조한 정향에탄을추출액을 알긴산나트륨의 1%수용액에 서서히 가하면서 저어주면 알긴산나트륨 수용액은 서서히 경화되기 시작하는데, 경화되기 직전에 투입을 멈춘다.1 g of ethanol is added to 250 g of clove, and stirred well to remove solids, thereby preparing a ethanol extract. The clove ethane prepared in this way is slowly added to the 1% aqueous solution of sodium alginate while stirring, and the aqueous sodium alginate solution begins to cure slowly.
이 추출물혼합겔을 사출성형기에 보내서, 3%의 염화칼슘수용액 속으로 가압사출시키면 수용액 내부에서 서서히 굳어지게 된다. 굳어진 겔은 이것을 사용코자하는 식품제품의 형태에 크기에 따라서 일정 형태로 절단하여준다. The extract mixture gel is sent to an injection molding machine, pressurized and injected into an aqueous 3% calcium chloride solution to gradually solidify inside the aqueous solution. The hardened gel is cut into a certain shape depending on the size and shape of the food product to be used.
절단된 겔은 물을 이용하여 염화칼슘액을 세척하고, 수분 발산을 방지하고 알코올의 휘산을 돕기위해 다시 95%의 에탄올에 담가준다.The cleaved gel is washed with calcium chloride solution using water, and then immersed in 95% ethanol again to prevent water from evaporating and to help the alcohol volatilize.
또한, 식욕촉진이나 상큼함을 더하기 위해 레몬즙을 표면에 첨가하고, 부직포에 넣어 소포장단위로 포장하고, 정향에탄올추출물의 공기중 휘산을 방지하기 위하여 비닐로 다시 포장한다. 사용시는 비닐을 제거하여 식품포장시 안에 넣어준다. In addition, lemon juice is added to the surface in order to promote appetite or freshness, and it is put in a non-woven fabric and packed in a small packing unit, and repacked with vinyl to prevent volatilization of the clove ethanol extract in the air. When using, remove the plastic and put it in food packaging.
(실시예 2)(Example 2)
정향의 꽃에서 추출한 정유(Essential oil)를 95%에탄올에 녹인후 실시예 1과 똑같은 방법으로 행하였다. Essential oil extracted from the flowers of the clove (Essential oil) was dissolved in 95% ethanol and was carried out in the same manner as in Example 1.
(실시예 3) (Example 3)
와사비(고추냉이), 빨간고추, 레몬, 고추가루, 삼백초, 오미자, 감즙추출물, 녹차잎, 식물정유(Essential oil), 목초액, 죽초액 에탄올로 추출시킨 액 1종 또는 2종이상 첨가 하여 실시예 1과 똑같은 방법으로 행하였다.Wasabi (horseradish), red pepper, lemon, red pepper powder, three hundred vinegar, Schisandra chinensis extract, green tea leaf, essential oil (Essential oil), wood vinegar solution, bamboo vinegar solution 1 or 2 or more types added by adding ethanol Example 1 It was done in the same way.
본 발명은 효과적인 식품보존제로써 식품 포장속에 있는 세균과 곰팡이의 성장을 억제시켜 줌으로써 포장된 식품의 신선도를 그대로 유지시켜주어, 부패방지에 의한 유통기한이 짧은 가공식품의 판매유통기간을 늘릴 수 있어 비용을 절감할 수 있고,The present invention is an effective food preservative to suppress the growth of bacteria and fungi in the food packaging to maintain the freshness of the packaged food intact, it is possible to increase the shelf life of processed foods with short shelf life by preventing corruption To reduce costs,
제품의 형태와 크기에 따라서 다양한 형태로 가공할 수 있어서 포장시 많은 면적을 차지하지 않으며 제품에 상처를 주지 않을 뿐더러, 정향의 에탄올추출물이 가지고 있는 약효능 및 향미를 그대로 100%유지되고, 또 실시예 1, 2의 경우와 같이 에탄올의 휘산과 더불어 레몬향의 독특한 상큼함이 베어나옴과 동시에 누구나 손쉽게 개봉하여 사용할 수 있는 편리함의 효과도 있어 떡류, 김밥, 샌드위치, 과자류, 빵류, 건과류, 청과물, 농산물, 임산물 등의 여러 가지 제품에 널리 사용될 수 있다. Depending on the shape and size of the product, it can be processed in various forms, so it does not take up a lot of area in packaging and does not hurt the product, while maintaining 100% of the potency and flavor of clove ethanol extract. As in the case of Examples 1 and 2, along with the volatilization of ethanol, the unique freshness of lemon is cut off and the convenience that can be easily opened and used by everyone is also known as rice cakes, gimbap, sandwiches, confectionary, breads, dried fruits, greengrocers, agricultural products. It can be widely used in various products such as forest products.
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