KR100669539B1 - Natural antimicrobial composition for foods and method for preserving foods with this composition - Google Patents

Abstract

The present invention, 20 to 50% by weight of organic acid, 10.0 to 20.0% by weight of organic acid salt, 0.1 to 1.0% by weight of chitooligosaccharide, 1.0 to 10.0% by weight of piolene and water balance, and the antimicrobial composition The present invention relates to a food preservation method comprising immersing a food in an immersion liquid at a concentration of 2.5 to 5.0% by weight. According to the present invention, an organic acid, an organic acid salt, a chitooligosaccharide, and a piole are contained in a specific ratio, so that the antibacterial activity is excellent. It is possible to improve the preservation of food, there is no loss of nutrients or deterioration of texture, harmless to the human body, and can be obtained a new antimicrobial composition that can be used as food and general antimicrobial, less sour than conventional acidulants.

Description

NATURAL ANTIMICROBIAL COMPOSITION FOR FOODS AND METHOD FOR PRESERVING FOODS WITH THIS COMPOSITION}

1 is a graph showing the results of treatment of E. coli and Bacillus subtilis with the natural antimicrobial composition prepared in Examples 1 and 2, and lactic acid, sodium lactate, chitooligosaccharide, and piollen, respectively. to be.

The present invention relates to an antimicrobial composition for food, and more particularly to a new antimicrobial composition having improved antimicrobial activity, texture, and the like, including organic acids, organic acid salts, chitooligosaccharides, and piolenes.

In general, food is easily rotted or contaminated by microorganisms such as bacteria, yeast and mold due to the complexity of its contents and the extension of shelf life. In order to overcome this problem, conventionally, microorganisms were sterilized through sterilization treatment under high temperature and high pressure, ultraviolet irradiation treatment and radiation treatment. However, when the sterilization process using these methods, there is a problem that the nutrients contained in the food is destroyed or the texture is degraded due to the processing conditions such as high temperature and high pressure. Another method is to use synthetic preservatives to inhibit the growth of microorganisms, and since these methods may also contain toxic substances harmful to the human body, there is a problem that there are many restrictions for use in food.

Therefore, there is an urgent need for an improved food antimicrobial agent that is excellent in antimicrobial activity and not harmful to the human body without destroying nutrients or deteriorating texture.

On the other hand, chitooligosaccharides are known to have an antimicrobial effect by binding to the cell walls and cell membranes of microorganisms using their intrinsic cationic properties, resulting in the release of intracellular substances into the cell or inhibition of cell membrane metabolism. (Hong, SP, Kim, MH, Oh, SW, Han, CK and Kim, YH ACE inhibitory and antihypertensive effect of chitosan oligosaccharides in SHR.Korean J. Food Sci.Technol. 30: 1476-1479 (1998)).

In addition, piolene is a natural food preservative containing fermented fermented extract as a main ingredient and containing grapefruit seed extract, yucca extract and chitosan (Domestic Patent Application Nos. 2003-62098 and 2003-62338).

The inventors of the present invention, to solve the problems of the conventional sterilization treatment method described above was repeated experiments with a variety of components that can be used in food and exhibit an antimicrobial effect. As a result, it was found that the excellent effect can be obtained in the case of selecting the components according to the present invention and mixing them in a specific ratio to complete the present invention.

 Accordingly, an object of the present invention is to provide an antimicrobial composition for foods having excellent antimicrobial activity and no harm to a human body without destroying nutrients or deteriorating texture, and having a less sour taste than conventional acidulants.

In order to achieve the above object, according to the present invention, 20 to 50% by weight of organic acid, 10.0 to 20.0% by weight of organic acid salt, 0.1 to 1.0% by weight of chitooligosaccharide, and 1.0 to 10.0% by weight of pyolene And it provides a food preservation method, characterized in that the food is immersed in the immersion liquid of 2.5 to 5.0% by weight of the antimicrobial composition.

The present invention will be described in detail as follows.

As the organic acid according to the present invention, lactic acid, acetic acid, citric acid, malic acid and the like which can be used in foods can be used, and it is preferable to use lactic acid which has a high antibacterial activity and does not have an irritating taste or smell. Lactic acid is used in an amount of 20 to 50% by weight based on the total weight of the composition. If it is less than 20% by weight, the antimicrobial effect is insignificant, and if it exceeds 50% by weight, the sour taste becomes strong, so it is preferable to use it at 20 to 50% by weight.

As the lactic acid salt, salts of acids used may be used, and since the base salts have a buffering effect, the pH change due to the external environment of the antimicrobial composition may be reduced. Specifically, even if the cotton is immersed in the immersion liquid containing the antimicrobial composition several times, for example, the pH of the antimicrobial composition can be kept constant. Lactate is used in an amount of 10.0 to 20.0% by weight based on the total weight of the composition, and can increase the antibacterial effect by increasing the buffering capacity in this content range.

Chitooligosaccharide is used at 0.1 to 1.0% by weight based on the total weight of the composition. If it is less than 0.1 wt%, the effect is insignificant, and if it exceeds 1.0 wt%, the peculiar bitter taste becomes strong, so it is preferable to use it at 0.1 to 1.0 wt%.

The piole according to the present invention is used at 1.0 to 10.0% by weight based on the total weight of the composition. If it is less than 1.0% by weight, the antimicrobial activity is lowered, and if it exceeds 10.0% by weight, bitter taste, off-flavor, etc. are generated, so it is preferable to use 1.0 to 10.0% by weight.

The organic acid, organic acid salt, chitooligosaccharide, and piole are mixed with water in the composition ratio to prepare a natural antimicrobial composition.

The content ratio is a range in which the effect of each component is not only uniformly expressed but also the maximum synergistic effect. If the ratio is out of the ratio, the balance of the effect is broken.

The prepared composition may be used by immersing the food, spraying the food as necessary, and may be applied to all foods such as cotton and rice cake. When the food is immersed, the concentration of the antimicrobial composition is immersed for 1 to 5 minutes in the immersion liquid prepared to be 2.5 to 5.0% by weight, the immersion concentration and immersion time can be appropriately adjusted according to the type of food. If the concentration is less than 2.5% by weight, the antimicrobial effect is too low, and if it exceeds 5% by weight, the food is affected and the tissues of the food are receded and fresh smell is generated, so 2.5 to 5.0% by weight is preferable. Also, the immersion time is less than 1 minute, the antimicrobial effect is too low, if more than 5 minutes may affect the food and change the physical properties and taste of the food, 1 to 5 minutes is preferred.

The present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by the examples.

(Examples 1 and 2)

To the antimicrobial composition was prepared by stirring for 20 minutes at room temperature in the composition and content as shown in Table 1. Piole used SENTECH Corporation.

(Test Example 1)

The antimicrobial compositions prepared in Examples 1 and 2 were added to gram negative bacteria E. coli and gram positive bacteria Bacillus subtilis culture, respectively, at a concentration of 0.5% by weight and incubated at 37 ° C. for 16 hours. The culture medium without the antimicrobial active ingredient was used as a control, and the ingredients were added at the same concentrations and then cultured under the same conditions. The number of microorganisms for each sample was measured and the results are shown in FIG. 1.

According to Figure 1, the antimicrobial composition of the present invention according to Examples 1 and 2 was very excellent antimicrobial effect against both Gram-negative bacteria and Gram-positive bacteria, lactic acid, lactic acid salt, chitooligosaccharide, constituents of the composition The synergistic effect was superior to when piolenes were added individually at the same concentration.

(Manufacture example 1)

After adding 2.5% by weight of the antimicrobial composition according to Example 1 to the immersion liquid in the immersion step of the conventional manufacturing process of the normal room temperature distribution udon noodles (LL surface), 1 to 5 minutes to the immersion liquid Udon noodles were prepared by soaking.

(Manufacture example 2)

Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 3% by weight.

(Comparative Production Example 1)

Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was not added.

(Comparative Production Example 2)

Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 1% by weight.

(Comparative Production Example 3)

Udon noodles were prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 2% by weight.

(Manufacture example 3)

After adding the antimicrobial composition according to Example 2 to the immersion liquid at a concentration of 2.5% by weight in the immersion step in the conventional manufacturing process of the normal room temperature distribution udon noodles (LL surface), 1 ~ 1 Udon noodles were prepared by soaking for 5 minutes.

(Manufacture example 4)

Udon noodles were prepared in the same manner as in Preparation Example 3, except that the antimicrobial composition according to Example 2 was added in an amount of 3% by weight.

(Comparative Production Example 4)

Udon noodles were prepared in the same manner as in Preparation Example 3, except that the antimicrobial composition according to Example 2 was added in an amount of 1% by weight.

(Comparative Production Example 5)

Udon noodles were prepared in the same manner as in Preparation Example 3, except that the antimicrobial composition according to Example 2 was added in an amount of 2% by weight.

(Comparative Production Example 6)

Acetic acid, which is known to have the highest antimicrobial effect among organic acids, is added to the immersion liquid at a concentration of 2.0% by weight in the immersion process during the conventional manufacturing process of the ordinary room temperature udon noodles (LL noodles), and then the udon noodles are added to the immersion liquid. Udon noodles were prepared by soaking for 1-5 minutes.

(Test Example 2)

The udon noodles of Preparation Examples 1 to 4 and Comparative Preparation Examples 1 to 6 were stored at 37 ° C. for 4 weeks in a packaged state, and the presence or absence of microorganisms was measured on a weekly basis. In addition, the pH and acidity of the noodles were measured to compare the degree of acidity in the noodles. The results are shown in Table 2 below.

According to Table 2, when udon was immersed in an immersion liquid containing an antimicrobial composition, the immersion concentration was 1.0, 2.0% by weight, all of the contamination in 1 to 3 weeks when stored for 4 weeks at 37 ℃, concentration more than 2.5% by weight Esau showed no abnormality in preservation for 4 weeks. Meanwhile, even when acetic acid was used instead of the antimicrobial composition, there was no problem in preservation, but the acidity of the noodles was increased, causing a lot of irritating fresh smell from the noodles, and it was difficult to eat as it is because of the high taste and sour taste.

(Test Example 3)

The udon noodles of Preparation Examples 1, 3 and Comparative Preparation Example 6 were subjected to sensory and preference tests after cooking, respectively.

Specifically, after boiling 400cc of water according to the recipe of conventional udon noodles, 230g of noodles and boiled for 2 minutes, and then added a liquid soup, dried soup and stir well to eat.

In the sensory test, 30 panelists evaluated udon soup taste, sour taste, sweet taste, salty taste, and Jimmy's 7-point method. The closer to 7 points based on 4 points (normal), the stronger the taste, and the lower the score, the weaker the taste. .

This was averaged and the results are shown in Table 3 below.

Udon soup flavor Sour taste Sweetness Salty taste Jimmy Preparation Example 1 (Composition 2.5 wt%) 4.59 3.19 5.65 6.18 5.75 Preparation Example 3 (Composition 2.5 wt%) 4.84 3.67 5.09 5.86 5.81 Comparative Production Example 6 (acetic acid 2% by weight) 5.16 5.84 5.42 6.03 5.24

According to Table 3, there was no significant difference between the antimicrobial composition of the present invention and acetic acid in the udon soup taste, sweet taste, salty taste, Jimmy, there was a significant difference in the sour taste.

In addition, in the preference test, 21 out of 30 panelists selected Examples 1 and 2, and the reason for not selecting acetic acid was because of strong sour taste.

As such, when the antimicrobial composition according to the present invention was used, the sour taste was much less than that of acetic acid.

(Manufacture example 5)

After adding the antimicrobial composition according to Example 1 to the immersion liquid at a concentration of 4.0% by weight in the immersion step of the conventional manufacturing process of the raw raw ramen, the raw ramen was immersed in the immersion liquid for 1 to 5 minutes Ramen noodles were prepared.

(Manufacture example 6)

Raw ramen was prepared in the same manner as in Preparation Example 5, except that the antimicrobial composition according to Example 1 was added at 4.5 wt%.

(Comparative Production Example 7)

Raw ramen was prepared in the same manner as in Preparation Example 5, except that the antimicrobial composition according to Example 1 was not added.

(Comparative Production Example 8)

Raw ramen was prepared in the same manner as in Preparation Example 5, except that the antimicrobial composition according to Example 1 was added in an amount of 2% by weight.

(Comparative Production Example 9)

Raw ramen was prepared in the same manner as in Preparation Example 1, except that the antimicrobial composition according to Example 1 was added in an amount of 3% by weight.

(Manufacture example 7)

After the antimicrobial composition according to Example 2 was added to the immersion liquid at a concentration of 4% by weight in the immersion step of the conventional raw noodles manufacturing process, the raw ramen was immersed in the immersion liquid for 1 to 5 minutes Prepared.

(Manufacture example 8)

Raw ramen was prepared in the same manner as in Preparation Example 7, except that the antimicrobial composition according to Example 2 was added at 4.5 wt%.

(Comparative Production Example 10)

Raw ramen was prepared in the same manner as in Preparation Example 7, except that the antimicrobial composition according to Example 2 was added in an amount of 2% by weight.

(Comparative Production Example 11)

Raw noodles were prepared in the same manner as in Preparation Example 7, except that the antimicrobial composition according to Example 2 was added in an amount of 3% by weight.

(Comparative Production Example 12)

Acetic acid, which is known to have the highest antimicrobial effect among organic acids, is added to the immersion liquid at a concentration of 2.0% by weight in the immersion process during the conventional manufacturing process of the raw raw ramen, and the raw ramen is immersed in the immersion liquid for 1 to 5 minutes. Raw ramen was prepared.

(Test Example 4)

The raw ramen of Preparation Examples 5 to 8 and Comparative Preparation Examples 7 to 12 were stored at 37 ° C. for 4 weeks after packaging, and the presence or absence of microorganisms was measured weekly. In addition, the pH and acidity of the noodles were measured to compare the degree of acidity in the noodles.

The results are shown in Table 4 below.

According to Table 4, when the raw ramen was immersed in the immersion liquid containing an antimicrobial composition, the immersion concentration of 2.0, 3.0% by weight was contaminated in 1 to 3 weeks when stored for 4 weeks at 37 ℃, more than 4.0% by weight In concentration, it was found that there is no abnormality in preservation for 4 weeks. Even when used in acetic acid instead of the antimicrobial composition, there was no problem in preservation, but the acidity of the noodles was increased like udon, causing a lot of irritating fresh smell in the noodles, it was difficult to eat as it is a lot of sour taste.

(Manufacture example 9)

Using the antimicrobial composition of Example 1 to prepare a conventional instant room temperature rice cake.

First, 950 g of rice, 50 g of potato starch, and 10 g of refined salt were mixed, steamed, and injected into the form of sputum cake, which was cut into 3 to 6 cm in length. The cut rice cake was immersed in the liquid to which the antimicrobial composition of Example 1 was added at a concentration of 5% by weight for 1 to 5 minutes. Subsequently, 30 g was packaged and cooled after sterilization according to a conventional method of preparing a rice cake.

(Manufacture example 10)

A packaged rice cake was prepared in the same manner as in Preparation Example 9, except that the antimicrobial composition of Example 2 was used.

(Comparative Production Example 13)

A packaged rice cake was prepared in the same manner as in Preparation Example 9, except that the antimicrobial composition of Example 1 was not used.

(Test Example 4)

Packaged rice cakes prepared according to Production Examples 9 and 10 and Comparative Production Example 13 were stored at 37 ° C. for 4 weeks, and the presence of microorganisms was measured weekly. The results are shown in Table 5 below.

According to Table 5, when the room-temperature distribution rice cake is immersed in the antimicrobial composition according to the present invention, it can be seen that there is no abnormality in storage during storage for 4 weeks at 37 ℃ at 5% by weight concentration.

According to the present invention, by containing organic acids, organic acid salts, chitooligosaccharides, and pioles in a specific ratio, the antimicrobial activity is excellent and the food preservation can be improved, and there is no nutrient destruction or deterioration of the texture, and it is harmless to the human body. A new antimicrobial composition can be obtained which can be used as a food and general purpose antimicrobial agent with less sourness as compared to the above.

Claims (4)

An antimicrobial composition for food comprising 20 to 50% by weight of an organic acid, 10.0 to 20.0% by weight of an organic acid salt, 0.1 to 1.0% by weight of a chitooligosaccharide, 1.0 to 10.0% by weight, and a balance of water. The method of claim 1, The organic acid is lactic acid and the organic acid is an antimicrobial composition for food, characterized in that the lactate. A method for preserving food, comprising immersing the food in an immersion liquid at a concentration of 2.5 to 5.0% by weight of the antimicrobial composition according to claim 1. The method of claim 3, wherein The immersion method of the food, characterized in that carried out for 1 to 5 minutes.

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