KR100693803B1 - Egg preserving agent using the chitosan and producing method thereof - Google Patents
Egg preserving agent using the chitosan and producing method thereof Download PDFInfo
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 86
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000003755 preservative agent Substances 0.000 title claims abstract description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 56
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 241000238424 Crustacea Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 230000002335 preservative effect Effects 0.000 claims abstract description 8
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910019093 NaOCl Inorganic materials 0.000 claims abstract description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 230000006196 deacetylation Effects 0.000 claims description 4
- 238000003381 deacetylation reaction Methods 0.000 claims description 4
- 230000003544 deproteinization Effects 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims 2
- 239000011257 shell material Substances 0.000 claims 2
- 239000005708 Sodium hypochlorite Substances 0.000 claims 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hcl hcl Chemical compound Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 72
- 239000000463 material Substances 0.000 abstract description 3
- 230000000850 deacetylating effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 36
- 210000002969 egg yolk Anatomy 0.000 description 27
- 239000011248 coating agent Substances 0.000 description 24
- 238000000576 coating method Methods 0.000 description 24
- 102000002322 Egg Proteins Human genes 0.000 description 22
- 108010000912 Egg Proteins Proteins 0.000 description 22
- 238000003860 storage Methods 0.000 description 22
- 230000000694 effects Effects 0.000 description 13
- 210000003278 egg shell Anatomy 0.000 description 11
- 235000013345 egg yolk Nutrition 0.000 description 8
- 229920002101 Chitin Polymers 0.000 description 7
- 230000003247 decreasing effect Effects 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000238557 Decapoda Species 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 210000001325 yolk sac Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000035614 depigmentation Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- VPSXHKGJZJCWLV-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(1-ethylpiperidin-4-yl)oxypyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)OC1CCN(CC1)CC VPSXHKGJZJCWLV-UHFFFAOYSA-N 0.000 description 1
- KNDAEDDIIQYRHY-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-3-(piperazin-1-ylmethyl)pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C=1C(=NN(C=1)CC(=O)N1CC2=C(CC1)NN=N2)CN1CCNCC1 KNDAEDDIIQYRHY-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000238017 Astacoidea Species 0.000 description 1
- 241000131500 Chionoecetes opilio Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003529 anticholesteremic agent Substances 0.000 description 1
- 229940127226 anticholesterol agent Drugs 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920001059 synthetic polymer Polymers 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 239000013585 weight reducing agent Substances 0.000 description 1
Classifications
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- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
본 발명은 키토산을 이용한 계란 보존제 및 그 제조방법에 관한 것으로, 보다 자세하게는, 게껍질로부터 키토산 제조시 종래의 공정을 간소화함으로서 생산원가가 절감된 새로운 기능성 키토산을 제조하고 이를 계란에 코팅함으로서 계란의 보존기간을 월등히 향상시키는 키토산을 이용한 계란 보존제 및 그 제조방법에 관한 것이다.The present invention relates to an egg preservative using chitosan and a method for manufacturing the same, and more particularly, to prepare a new functional chitosan by reducing the production cost by simplifying the conventional process in the production of chitosan from crab shell and coating it on the egg The present invention relates to an egg preservative using chitosan and a method for producing the same, which significantly improve the shelf life.
경상북도에서 연간 생산되는 갑각류의 양은 약 10,094톤으로 전국 생산량의 1위를 차지하고 있다. 그러나 이들 갑각류로부터 육(肉)을 회수한 후 버려지는 폐기물(갑각류의 70-80%)은 방치시 주요 환경오염원이 되므로 폐기물의 재활용에 대한 새로운 방법 모색이 시급한 실정이다. The annual amount of crustaceans produced in Gyeongsangbuk-do is about 10,094 tons, making it the largest producer in the nation. However, wastes (70-80% of crustaceans) that are discarded after recovering meat from these crustaceans are a major environmental pollutant when left, so it is urgent to find new ways to recycle them.
한편, 키토산(Chitosan)은 게, 새우 등 갑각류의 껍질에 존재하는 키틴(chitin)을 고온, 강알칼리로 처리하여 탈아세틸화시킨 천연고분자 물질로서 분자내 유리아미노기가 존재하여 식품, 의약학 및 화학 분야 등에 다양한 농도로 이용 되고 있으며, 2005년도 전세계 키틴/키토산의 시장 규모는 약 19억 달러로 추정하고 있다. 이러한 키토산은 식품분야(2005년도 세계 수요시장: 3천만 달러 추정)에서는 응집제, 결합제, 안정제, 콜레스테롤 강하제, 항미생물제 등으로 이용되고 있으며, 특히 키토산은 부패 미생물에 대한 항균력이 높아 김치, 두부, 축육 소시지 등 여러 식품의 저장성 향상에 효과적인 것으로 보고되고 있다. 또한 키토산은 필름을 형성하는 성질이 있어, 과실이나 채소, 어류, 계란 등에 코팅하였을 때 저장수명이 연장된다는 보고가 있다.On the other hand, chitosan is a natural high molecular material that is deacetylated by treating chitin in shellfish such as crabs and shrimps with high temperature and strong alkali. Available in various concentrations, the global market for chitin / chitosan in 2005 is estimated at approximately $ 1.9 billion. Chitosan is used as a coagulant, binder, stabilizer, cholesterol lowering agent, and antimicrobial agent in the food sector (2005 global demand market: US $ 30 million). Especially, chitosan has high antibacterial activity against decaying microorganisms. It is reported to be effective in improving shelf life of various foods such as sausage. In addition, chitosan has a property of forming a film, and has been reported to extend shelf life when coated with fruits, vegetables, fish, eggs, and the like.
갑각류 폐기물의 성분은 주로 30-40% 단백질, 30-50% 탄산칼슘, 소량의 카르테노이드류(carotenoids) 색소 및 20-30% 키틴으로 구성되어 있다. 따라서 이들 갑각류 폐기물로부터 키틴을 분리하기 위해서는 묽은 알칼리 용액으로 단백질을 제거(탈단백질)하고, 묽은 산을 이용하여 칼슘을 제거(탈칼슘)한 후 유기용매나 산화제를 사용하여 색소를 제거(탈색소)하는 공정을 거치게 된다. 한편 키틴에서 키토산(탈아세틸화된 키틴)을 제조하기 위해서는 100℃ 이상의 고온에서 강알칼리(50%)로 장시간(3 내지 5시간) 처리하여 탈아세틸화시킨다. Crustacean waste consists mainly of 30-40% protein, 30-50% calcium carbonate, small amounts of carotenoids and 20-30% chitin. Therefore, in order to separate chitin from these crustacean wastes, protein is removed (deprotein) with dilute alkaline solution, calcium is removed with dilute acid (decalcium), and then pigments are removed using an organic solvent or an oxidizing agent (depigmentation). ) Is going through the process. On the other hand, to prepare chitosan (deacetylated chitin) from chitin is deacetylated by treating with strong alkali (50%) for a long time (3 to 5 hours) at a high temperature of 100 ° C or higher.
현재 국내ㆍ외에서 상업적으로 생산되고 있는 키토산은 게나 새우 껍질로부터 이러한 4가지 공정을 거쳐 제조되고 있으므로, 사용되는 막대한 화학약품과 에너지 비용 그리고 폐수처리 비용 등으로 인해 키토산의 생산원가가 높을 수밖에 없으며 이로 인해 보다 폭넓은 분야에의 활용이 상당히 제한되고 있다.Chitosan, which is currently produced domestically and internationally, is manufactured from these crab or shrimp shells through these four processes, resulting in high production costs of chitosan due to the enormous chemicals, energy costs, and wastewater treatment costs. Its use in a wider field is quite limited.
그러나 갑각류로부터 키토산을 제조시 갑각류에 존재하는 단백질은 탈단백질 공정을 거치지 않더라도 탈아세틸화 과정에서 강알칼리 처리로 인해 상당한 부분이 제거되리라 여겨지나 이에 대한 구체적인 연구결과는 아직까지 보고된 바 없다. 또한 갑각류로부터 키토산을 제조시 탈칼슘공정을 거치지 않고 제조된 칼슘이 결합된 키토산은 새로운 기능성 소재로 활용될 수 있으리라 여겨지나 이에 대한 연구는 마찬가지로 전무한 실정이다.However, the protein present in crustaceans in the production of chitosan from crustaceans is considered to be removed by strong alkali treatment in the deacetylation process even though the deproteinization process is not carried out, but no specific research results have been reported. In addition, chitosan combined with calcium produced without decalcination in the production of chitosan from crustaceans is considered to be used as a new functional material, but there is no research on this.
한편, 계란은 고품질의 단백질과 각종 비타민 및 미네랄의 우수한 공급원으로, 오랫동안 우리 일상생활에서 주요 부식으로 소비되어 왔다. 그러나 계란의 품질은 비교적 불안정하여 저장시 중량감소, 내부 품질저하, 미생물 오염 등 여러 가지 문제점이 야기될 수 있다. 저장시 난각을 통한 이산화탄소와 수분의 이동은 계란 난백과 난황의 품질저하 및 무게손실을 초래하며, 어떤 미생물들은 계란 내부로 침투하여 내용물을 오염시킬 수 있다. 이러한 문제점을 해결하기 위하여 지금까지 여러 가지 합성고분자물질이나 다당류, 단백질 및 유지류 유래 코팅제의 개발에 많은 연구자들이 관심을 기울여 왔으나 아직까지 상업적으로 적용된 바는 없는 실정이다. Eggs, on the other hand, are an excellent source of high quality protein and various vitamins and minerals, which have long been consumed as a major decay in our daily lives. However, the quality of the egg is relatively unstable and may cause various problems such as weight loss, internal quality degradation, and microbial contamination. Transfer of carbon dioxide and water through eggshells during storage results in poor egg white and egg yolk quality and weight loss. Some microorganisms can penetrate inside eggs and contaminate their contents. In order to solve this problem, many researchers have been interested in the development of various synthetic polymers, polysaccharides, proteins, and oils-derived coatings, but there are no commercial applications.
따라서, 본 발명의 목적은 게껍질로부터 키토산 제조시 종래의 공정을 간소화함으로서 생산원가가 절감된 새로운 기능성 키토산을 제조하고 이를 이용하여 계란의 보존성을 향상하기 위한 코팅제를 제공하기 위한 것이다. Accordingly, it is an object of the present invention to provide a coating agent for producing new functional chitosan with reduced production cost by simplifying a conventional process in manufacturing chitosan from crab shells and improving the preservation of eggs using the same.
상기 목적을 달성하기 위한 본 발명의 키토산을 이용한 계란 보존제는;Egg preservative using chitosan of the present invention for achieving the above object;
(1) 게, 새우 및 가재와 같은 갑각류의 껍질을 통상의 방법에 따라 키토산을 생산함에 있어서, HCl에 의한 탈칼슘화 반응과 NaOH에 의한 탈단백질화 반응을 각각 20 내지 30분과 0 내지 15분 수행하여 키토산을 얻는 단계; 및(1) In the production of chitosan by shells of crustaceans such as crabs, shrimps and crayfish according to a conventional method, the decalcification reaction with HCl and the deproteination reaction with NaOH are 20-30 minutes and 0-15 minutes, respectively. Performing chitosan to obtain; And
(2) 상기 (1)의 단계에서 얻은 키토산을 아세트산 용액에 희석하여 키토산 용액으로 된 계란 보존제임을 특징으로 한다.(2) It is characterized in that the chitosan obtained in step (1) is an egg preservative made of a chitosan solution by diluting it in an acetic acid solution.
본 발명의 다른 구성에 따르면, 상기 키토산은 1% 아세트산 용액에 2%(W/V)의 농도로 희석됨을 특징으로 한다.According to another configuration of the invention, the chitosan is characterized in that diluted to a concentration of 2% (W / V) in 1% acetic acid solution.
본 발명의 또 다른 구성에 따르면, 상기 본 발명의 키토산 용액으로 코팅된 보존성이 향상된 계란을 제공함으로 특징으로 한다.According to another configuration of the present invention, it is characterized by providing an egg with improved shelf life coated with the chitosan solution of the present invention.
이하 본 발명을 실시예를 통하여 보다 자세하게 설명하지만, 본 발명의 범위가 여기에 한정되는 것이 아님은 물론이다.Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited thereto.
실시예 1 ~ 7Examples 1-7
키토산의 제조 Preparation of Chitosan
본 연구에 사용된 건조된 게(Chionoecetes opilio) 다리 껍질은 경북 울진군에 소재하고 있는 (주)금호화성으로부터 구입하였다. 건조된 껍질은 분쇄기(Wiley mill; model 4, Thomas Scientific, Swedesboro, NJ, USA)로 분쇄한 후 10- (2.00 mm), 20- (0.841 mm), 40- (0.425 mm), 60-mesh (0.250 mm)의 체로 쳐서 입자의 크기별로 구분하였으며, 이 중 0.841-0.425 mm의 입자만을 키토산 제조에 사용하였 다. 상기 키토산 입자를 1 N HCl로 1:15 (w/v)의 게껍질:용매의 비율로 각각 다음 표 1과 같은 시간 동안 대류온도에서 탈칼슘화(DM)시켰다.The dried crab (Chionoecetes opilio) leg shell used in this study was purchased from Kumho Hwaseong Co., Ltd. located in Uljin-gun, Gyeongbuk. The dried shells were ground with a mill (Wiley mill; model 4, Thomas Scientific, Swedesboro, NJ, USA) and then 10- (2.00 mm), 20- (0.841 mm), 40- (0.425 mm), 60-mesh ( 0.250 mm) was divided into particles by the size of the particles, of which only 0.841-0.425 mm particles were used for chitosan production. The chitosan particles were decalcified (DM) with 1 N HCl in a ratio of crab shell: solvent of 1:15 (w / v) at a convection temperature for the same time as in Table 1 below.
상기 탈칼슘화 반응으로 칼슘이 제거된 게껍질을 왓트만 4번(Whatman No. 4) 여과지를 사용하여 진공 여과한 후 잔사를 물로 충분히 수세하고 증류수로 다시 세척한 후 과잉의 수분을 제거하기 위하여 진공 여과시켰다. 탈단백질(DP)은 원료중량의 10배(w/v)에 해당하는 3% NaOH 용액을 가하여 15 psi/121℃에서 다음 표 1과 같이 0, 5, 또는 15분간 반응시킨 후 상기와 같은 방법으로 수세, 여과하였다. 탈색소는 원료중량의 10배(w/v)에 해당하는 10% NaOCl 용액을 가하여 실온에서 5분동안 교반시킨 후 수세, 여과하고 건조기(forced-air oven)에서 60℃에서 4시간동안 건조시켰다. 탈아세틸화는 원료중량의 10배(w/v)에 해당하는 45% NaOH 용액을 키틴에 가하여 15 psi/121℃에서 30분간 반응시킨 후 세척, 여과하고 건조기(forced-air oven)에서 60℃에서 4시간동안 건조시켰다. The calcium removed from the decalcification reaction was vacuum filtered using Whatman No. 4 filter paper, and the residue was washed with water sufficiently and washed again with distilled water to remove excess water. Vacuum filtered. Deprotein (DP) is added to 3% NaOH solution corresponding to 10 times the weight of the raw material (w / v) and reacted at 15 psi / 121 ℃ 0, 5, or 15 minutes as shown in Table 1 as described above It washed with water and filtered. Depigmentation was performed by adding 10% NaOCl solution corresponding to 10 times the weight of the raw material (w / v), stirring for 5 minutes at room temperature, washing with water, filtration, and drying for 4 hours at 60 ° C. in a forced-air oven. . Deacetylation was performed by adding 45% NaOH solution corresponding to 10 times (w / v) of raw material to chitin and reacting at 15 psi / 121 ° C for 30 minutes, followed by washing, filtration and 60 ° C in a forced-air oven. Dried at 4 h.
[표 1] TABLE 1
상기와 같이 하여 각각 실시예 1 내지 7의 본 발명에 따른 키토산을 제조하였다.As described above, chitosan according to the present invention of Examples 1 to 7 was prepared, respectively.
실시예 8 ~ 14Examples 8-14
키토산 용액의 제조Preparation of Chitosan Solution
본 발명에 따른 키토산 용액은 상기 실시예 1 내지 7에 따라 제조된 각 키토산을 1% 아세트산 용액에 2%(W/V)의 농도로 각각 실시예 8 ~ 14의 키토산 용액을 제조하였다.In the chitosan solution according to the present invention, the chitosan solutions of Examples 8 to 14 were prepared at concentrations of 2% (W / V) in each of the chitosan prepared according to Examples 1 to 7 in 1% acetic acid solution.
실험예 1Experimental Example 1
키토산의 성분 분석Chitosan Ingredient Analysis
상기 실시예 1 내지 7에 따라 제조된 각 키토산에 대해 수분, 회분함량을 각각 표준방법 930.15 및 942.05에 의해(AOAC, Official Methods of Analysis, 15th edn, Association of Official Analytical Chemists, Arlington, VA, USA, pp 69-70 (1990)) 분석하였으며, 질소를 원소 분석기(EA 1110, CE Instrument, Rodano-Milan, Italy)를 사용하여 분석하여 그 결과를 다음 표 2에 나타냈다.Moisture and ash content for each chitosan prepared according to Examples 1 to 7 were determined by standard methods 930.15 and 942.05, respectively (AOAC, Official Methods of Analysis , 15th edn, Association of Official Analytical Chemists, Arlington, VA, USA, pp 69-70 (1990)) and nitrogen was analyzed using an elemental analyzer (EA 1110, CE Instrument, Rodano-Milan, Italy) and the results are shown in Table 2 below.
또한, 탈아세틸화의 정도(DD)를 N/400 potassium polyvinyl sulfate (f = 1.005, Wako Pure Chemical, Osaka, Japan)를 사용하여 콜로이드 적정 방법에 의하여 측정하였으며, 점도는 1% 아세트산 용액에 상기 실시예 1 내지 7에 따라 제조된 키토산을 1% 농도로 녹인 후 브룩필드 점도계(Brookfield viscometer, model LVDV-II+ ;Brookfield Engineering Labs., Stoughton, MA)를 이용하여 25± 0.3℃에서 측정하였으며 그 결과를 센티포이즈(cP) 단위로 나타내었다. 용해도 백분율은 1% 아세트산 용액에 0.5% 키토산 농도로 녹인 후 그 결과를 표 2에 나타냈다. 여기서 본 실험예의 모든 분석치 및 다음에 기술되는 실험예에서의 분석치는 각각 3회 또는 10회 반복하여 측정한 값을 평균치 또는 평균± 표준편차로 나타내었으며, 평균간의 유의성(P<0.05)은 SPSS (Statistical Package for Social Sciences, SPSS Inc., Chicago, IL) software package를 이용하여 Duncan's multiple range test에 의하여 검정하였다.In addition, the degree of deacetylation (DD) was measured by a colloid titration method using N / 400 potassium polyvinyl sulfate (f = 1.005, Wako Pure Chemical, Osaka, Japan), and the viscosity was carried out in a 1% acetic acid solution. The chitosan prepared according to Examples 1 to 7 was dissolved at a concentration of 1% and measured at 25 ± 0.3 ° C using a Brookfield viscometer (Brookfield viscometer, model LVDV-II +; Brookfield Engineering Labs., Stoughton, MA). It is expressed in centipoise (cP). The solubility percentage was dissolved in 0.5% chitosan concentration in 1% acetic acid solution and the results are shown in Table 2. Herein, all the analysis values of this experiment example and the analysis values of the following experimental example are expressed as the mean value or the mean ± standard deviation measured three times or ten times, respectively, and the significance between the means (P <0.05) was SPSS ( Statistical Package for Social Sciences, SPSS Inc., Chicago, IL) software package was tested by Duncan's multiple range test.
[표 2] TABLE 2
실험예 2Experimental Example 2
상기 실시예 8 내지 14에 따라 제조된 키토산 용액을 계란에 코팅하였다. 즉, 계란의 코팅을 위해서는, 스펀지 브러쉬(sponge brush)를 이용해서 키토산 용액을 계란표면에 고르게 도포한 후 선풍기로 찬바람을 송풍시켜 건조시켰다. 대조구 로는 코팅하지 않은 계란(대조구 1)과 1%(v/v) 초산용액으로 코팅한 계란(대조구 2)을 사용하였다. 대조구와 상기 키토산 용액이 코팅된 계란을 카드보드(cardboard) 계란판에 담은 후 25℃ 배양기에서 5주간 저장하면서 매주 처리구당 10개의 계란을 취하여 다음과 같은 항목에 대해 품질변화를 조사하였다.Chitosan solutions prepared according to Examples 8-14 were coated on eggs. That is, for the coating of eggs, using a sponge brush (sponge brush) evenly applied to the chitosan solution on the egg surface, and blow dry with a cold wind fan. As a control, uncoated eggs (control 1) and eggs coated with 1% (v / v) acetic acid solution (control 2) were used. The control and the chitosan solution-coated eggs were placed in a cardboard egg plate and then stored in a 25 ° C. incubator for 5 weeks, and 10 eggs were taken per treatment section each week to investigate the quality change of the following items.
1. 코팅 전후 난중 및 1.Vibration and before and after coating 난각Eggshell 두께의 측정 Measurement of thickness
상기 실시예 8에 따른 키토산 용액으로 코팅 전후 계란의 무게를 전자저울(GT 480, Ohaus Corp., Florham Park, NJ, USA)로 측정하였으며, 난각 두께는 난각 두께 측정기(pocket thickness measure, Model 25M-5, Ames Inc., Melrose, MA, USA)로 측정하여 그 결과를 다음 표 3에 나타냈다.The weight of the eggs before and after coating with the chitosan solution according to Example 8 was measured by an electronic balance (GT 480, Ohaus Corp., Florham Park, NJ, USA), and the eggshell thickness was measured by a pocket thickness measure (Model 25M-). 5, Ames Inc., Melrose, MA, USA) and the results are shown in Table 3 below.
[표 3] TABLE 3
키토산 코팅 전후 난중 및 난각 두께의 비교Comparison of egg weight and eggshell thickness before and after chitosan coating
상기 표 3에서 알 수 있는 바와 같이, 키토산 코팅 전 난중과 난각의 두께는 각각 54.58g, 0.36mm로 키토산 코팅 후 난중과 난각 두께인 54.59g, 0.36mm와 차이가 없었다. 따라서 키토산 코팅은 계란의 무게와 난각의 두께에는 영향을 미치지 않음을 알 수 있다.As can be seen in Table 3, the thickness of the eggplant and eggshell before the chitosan coating was 54.58g and 0.36mm, respectively, and there was no difference between the eggshell and eggshell thickness of 54.59g and 0.36mm after the chitosan coating. Therefore, it can be seen that the chitosan coating does not affect the egg weight and eggshell thickness.
2. 난중 감소율 측정2. Measurement of the reduction rate
대조구(무처리구와 1% 초산 코팅)와 상기 실시예 8 내지 14에 따른 키토산 용액이 코팅된 계란을 25℃에서 5주간 저장하면서 계란의 무게를 측정하여 난중 감소율을 저장 초기의 무게에 대한 백분율로 다음 표 4에 표시하였다. Eggs coated with the control (untreated and 1% acetic acid coating) and chitosan solutions according to Examples 8 to 14 were stored at 25 ° C. for 5 weeks, and the eggs were weighed to obtain egg yolk reduction as a percentage of the initial weight. Table 4 shows.
[표 4] TABLE 4
키토산 코팅된 계란을 25℃에서 5주간 저장하는 동안 난중 감소율(%)1 Percent reduction in egg weight during 5 weeks storage of chitosan coated eggs at 25 ° C 1
상기 표 4에 나타난 바와 같이, 대조구와 실시예 8 내지 14의 키토산 용액이 코팅된 계란 모두 저장기간이 길어짐에 따라 난중 감소율은 증가하였으며, 5주 후에 감소율 범주는 8.57%에서 11.52%를 나타내었다. 그러나 5주간 저장중 무처리구와 1% 초산 코팅된 계란 사이에서는 난중 감소율이 거의 유사하여 차이가 없었다. 난중 감소율에 대한 실시예 8 내지 11의 키토산 용액의 코팅 효과는, 키토산의 종류에 따라 다소 다르나 2주 후부터 그 효과가 인정되었다. 반면, 실시예 12 내지 14의 키토산 용액으로 코팅된 계란은 무처리구와 난중 감소율이 거의 유사하여 키토산 코팅 효과를 거의 찾아볼 수 없었다. 난중 감소는 저장중 계란 내용물의 수분이 난각과 난각막의 세공을 통해 증발함으로서 일어나며, 계란 표면의 키토산 처리 효과는 계란 표면의 기공을 밀폐함으로서 계란 내부의 CO2나 수분의 증발을 방지하여 난중 감소를 막아주는 작용에 기인한 것으로 생각된다.As shown in Table 4, the control and egg-coated eggs of the chitosan solution of Examples 8 to 14 increased as the storage period increased, and after 5 weeks, the reduction rate ranged from 8.57% to 11.52%. However, there was no difference in egg weight reduction between untreated and 1% acetic acid coated eggs during storage for 5 weeks. Although the coating effect of the chitosan solution of Examples 8-11 with respect to the egg-reducing rate differs slightly according to the kind of chitosan, the effect was recognized after two weeks. On the other hand, the egg coated with the chitosan solution of Examples 12 to 14 was almost similar to the untreated bulb and the egg reduction rate was hardly found chitosan coating effect. Egg yolk reduction occurs when the contents of the egg during storage are evaporated through the eggshell and the pores of the egg shell, and the chitosan treatment effect on the egg surface seals the pores on the egg surface to prevent evaporation of CO 2 or moisture inside the egg, thereby reducing egg yolk. It seems to be due to the blocking action.
3. 3. HaughHaugh unit와 yolk index 측정 unit and yolk index measurement
계란을 수평 유리판위에 할란하여 tripod micrometer (Model S?6428, B.C. Ames Inc., Melrose, MA, USA)를 사용하여 난백고와 난황고를 측정하였고, digital caliper (CD-20B, Mitutoyo, Japan)를 사용하여 난황폭을 측정하였다. Haugh unit는 난중과 난백고의 값으로부터 Haugh unit로 환산하는 Haugh unit calculator를 이용해서 산출하였으며, yolk index값은 난황고/난황폭의 비율로 산출하였다(Lee SH, No HK, Jeong YH. 1996. Effect of chitosan coating on quality of egg during storage. J Korean Soc Food Nutr 25:288-93).Eggs were placed on a horizontal glass plate to measure egg white and egg yolk using a tripod micrometer (Model S? 6428, BC Ames Inc., Melrose, MA, USA) and a digital caliper (CD-20B, Mitutoyo, Japan). The yolk width was measured. Haugh unit was calculated by using Haugh unit calculator which converts egg weight and egg white value into Haugh unit, and yolk index value was calculated by the ratio of egg yolk height / yolk width (Lee SH, No HK, Jeong YH. 1996. Effect of chitosan coating on quality of egg during storage.J Korean Soc Food Nutr 25: 288-93).
자세하게는 , Haugh unit는 계란 품질을 평가하는 종합적인 수치로 계란의 무게와 난백고를 측정하여 구한다. 각 대조구 및 실시예에 따른 키토산 용액으로 처리된 계란을 25℃에서 5주간 저장하면서 Haugh unit 변화를 측정하여 그 결과를 다음 표 5에 나타냈다.In detail, the Haugh unit is a comprehensive measure of egg quality that measures egg weight and egg whites. The eggs treated with the chitosan solution according to each control and Example were stored for 5 weeks at 25 ° C. to measure the change in Haugh unit and the results are shown in Table 5 below.
표 5에서 알 수 있는 바와 같이 전반적으로 Haugh unit는 저장기간이 경과함에 따라 감소하였고, 5주 기간동안 무처리구와 1% 초산 코팅된 계란사이에는 유사하게 감소하였다. 실시예 8 내지 11의 키토산 용액으로 코팅된 계란은 무처리구에 비해 Haugh unit는 높게 나타난 반면, 실시예 13 내지 14의 키토산 용액으로 코팅된 계란은 무처리구와 유사하였다.As can be seen from Table 5, the overall Haugh unit decreased with the storage period, and similarly decreased between the untreated and 1% acetic acid coated eggs for 5 weeks. Eggs coated with the chitosan solution of Examples 8-11 showed a higher Haugh unit compared to the untreated, whereas eggs coated with the chitosan solution of Examples 13-14 were similar to the untreated.
[표 5] TABLE 5
키토산 코팅된 계란을 25℃에서 5주간 저장하는 동안 Haugh unit 변화 Haugh unit changes during 5 weeks storage of chitosan coated eggs at 25 ° C
이상의 결과로부터 저장기간 동안 실시예 8 내지 11의 키토산 용액의 코팅에 의한 계란의 품질보존 효과는 뚜렷하였으며, 그 효과는 무처리구에 비해 최소 3주 이상 보존효과가 있음을 알 수 있다.From the above results, the quality preservation effect of the egg by the coating of the chitosan solution of Examples 8 to 11 during the storage period was clear, and it can be seen that the effect has a preservation effect for at least 3 weeks compared to the untreated.
또한, 상기한 바와 같이 난황의 높이를 난황의 직경으로 나눈 값을 yolk index라 하며 난황의 신선도 평가에 사용된다. 저장 중 yolk index의 감소 원인은 난황막의 약화에 의한 것이며 저장중에 난백의 수분은 난황막을 통하여 난황으로 이행됨으로써 난황의 높이는 낮아지고 직경은 커지게 된다. 저장기간이 길어지고 저장온도가 높아질수록 수분 이행도도 더욱 빨리 진행되어 결국에는 난황막이 파열 됨으로써 난황과 난백이 혼합된다(Obanu ZA, Mpieri AA. 1984. Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions. J Sci Food Agric 35: 1311-17). 각 대조구 및 실시예에 따른 키토산 용액으로 코팅된 계란을 25℃에서 5주간 저장하면서 yolk index 변화를 측정하여 그 결과를 다음 표 6에 나타냈다.In addition, as described above, the value obtained by dividing the height of the yolk by the diameter of the yolk is called a yolk index and is used to evaluate the freshness of the yolk. The decrease in yolk index during storage is due to the weakening of the yolk sac. During storage, the yolk index is transferred to the yolk sac through the yolk sac, resulting in lower yolk height and larger diameter. The longer the storage period and the higher the storage temperature, the faster the moisture transfer and eventually the egg yolk ruptures, resulting in a mixture of egg yolk and egg white (Obanu ZA, Mpieri AA. 1984. Efficiency of dietary vegetable oils in preserving the quality of shell eggs under ambient tropical conditions.J Sci Food Agric 35: 1311-17). Eggs coated with chitosan solution according to each control and Example were stored for 5 weeks at 25 ° C. to measure yolk index change and the results are shown in Table 6 below.
표 6에서 알 수 있는 바와 같이, 대조구와 키토산 코팅된 계란은 모두 저장기간이 길어짐에 따라 yolk index 값은 감소하였다. 저장 5주 후, 무처리구의 yolk index 값은 저장 초기 0.48에서 0.24로 감소하였으며 1% 초산 코팅된 계란은 0.21로 감소하여, 실시예 12 내지 14의 키토산 용액으로 코팅된 계란의 5주 후 yolk index 값인 0.21-0.24와 유사하였다. 반면, 실시예 8 내지 11의 키토산 용액으로 코팅된 계란은 5주 후에도 상당히 높은 yolk index 값(0.27-0.32)을 나타내었다.As can be seen in Table 6, both control and chitosan coated eggs decreased yolk index values as the storage period increased. After 5 weeks of storage, the yolk index value of the untreated group decreased from 0.48 at initial storage to 0.24, and the 1% acetic acid-coated egg decreased to 0.21, which is the yolk index value after 5 weeks of the eggs coated with the chitosan solution of Examples 12-14. Similar to 0.21-0.24. On the other hand, the eggs coated with the chitosan solution of Examples 8 to 11 showed a significantly high yolk index value (0.27-0.32) even after 5 weeks.
이와 같이 실시예 8 내지 11의 키토산 용액으로 코팅된 계란의 5주 후 yolk index 값은 0.27-0.32로 무처리구의 3주 후 yolk index 값인 0.28과 유사하거나 높아, 실시예 8 내지 11의 키토산 용액의 코팅에 의한 계란의 품질보존 효과는 뚜렷하였으며, 그 효과는 무처리구에 비해 최소 2주 이상 보존효과가 있음을 알 수 있다.The yolk index value after 5 weeks of the eggs coated with the chitosan solution of Examples 8 to 11 was 0.27-0.32, which is similar to or higher than the yolk index value of 0.28 after 3 weeks of the untreated, the coating of the chitosan solution of Examples 8 to 11 The quality preservation effect of the egg was clear, and the effect was found to have a preservation effect for at least two weeks compared to the untreated.
[표 6] TABLE 6
키토산 코팅된 계란을 25℃에서 5주간 저장하는 동안 Yolk index의 변화 Changes in Yolk Index during Chitosan Coated Eggs at 25 ° C for 5 Weeks
실험예 3Experimental Example 3
저장중 계란 등급의 변화Changes in Egg Grade During Storage
미국 농무성(USDA) 기준에 의해 계란의 등급을 상기 실험예 2의 Haugh unit를 근거로 AA(72 이상), A (60-71), B (31-59), C (30 이하)로 나눈다(Lee SH, No HK, Jeong YH. 1996. Effect of chitosan coating on quality of egg during storage. J Korean Soc Food Nutr 25:288-93.). 저장 중 Haugh unit를 이용한 계란의 등급 변화를 측정한 결과는 다음 표 7과 같다.Egg grades are divided into AA (72 or more), A (60-71), B (31-59), and C (30 or less) based on the Haugh unit of Experimental Example 2 according to the USDA standard. Lee SH, No HK, Jeong YH. 1996. Effect of chitosan coating on quality of egg during storage.J Korean Soc Food Nutr 25: 288-93.). The results of measuring the grade change of eggs using Haugh unit during storage are shown in Table 7 below.
[표 7] TABLE 7
키토산 코팅된 10개의 계란을 25℃에서 5주간 저장하는 동안 등급 변화Grade change during 10 weeks chitosan coated eggs at 25 ° C for 5 weeks
계란의 등급은 저장기간이 경과함에 따라 점차 낮아졌으며 대조구와 실시예 13 내지 14의 키토산 용액으로 코팅된 계란의 등급 감소 패턴은 유사하였다. 모든 대조구의 계란과 실시예 13 내지 14의 키토산 용액으로 코팅된 계란은 저장 초기 AA 등급에서 저장 5주 후 B와 C 등급으로 낮아졌다. 반면, 실시예 8 내지 11의 키토산 용액으로 코팅된 계란은 저장 초기 AA 등급 100%에서 5주 후 AA 등급 10-30%, A 등급 30-50%, B 등급 40-60%의 분포를 나타내었다. 이들 결과로부터 실시예 8 내 지 11의 키토산 용액으로 코팅함에 의한 계란의 품질 보존효과는 뚜렷함을 알 수 있었다. The grade of the egg gradually decreased with the storage period, and the grade reduction pattern of the control and the egg coated with the chitosan solution of Examples 13 to 14 was similar. Eggs from all controls and eggs coated with the chitosan solutions of Examples 13-14 were lowered to B and C grades after 5 weeks of storage at the initial AA grade of storage. On the other hand, the eggs coated with the chitosan solution of Examples 8 to 11 showed distribution of AA grade 10-30%, Grade A 30-50%, Grade B 40-60% after 5 weeks at the initial AA grade 100%. . From these results, it can be seen that the quality preservation effect of the eggs by coating with the chitosan solution of Examples 8 to 11 is clear.
상기와 같이 구성되는 본 발명의 키토산을 이용한 계란 보존제 및 그 제조방법은 게껍질로부터 키토산 제조시 종래의 공정을 간소화함으로서 생산원가가 절감된 새로운 기능성 키토산을 제공하고 이를 이용하여 계란을 코팅함으로서 계란의 보존성을 월등히 향상하는 우수한 발명이다.The egg preservative using the chitosan of the present invention and a method for manufacturing the same, which are configured as described above, provide a new functional chitosan with reduced production costs by simplifying the conventional process when preparing chitosan from crab shell, and coating the egg using the same. It is an excellent invention which greatly improves preservability.
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KR20220068628A (en) * | 2020-11-19 | 2022-05-26 | 강원대학교산학협력단 | Fresh sliced paprika using chitosan nanoparticles and its manufacturing method |
KR20230013506A (en) | 2021-07-19 | 2023-01-26 | 박호근 | method of make a functional egg |
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KR102499106B1 (en) | 2020-07-10 | 2023-02-10 | 강원대학교산학협력단 | Composition for dipping paprika containing calcium chloride, low molecular weight chitosan and tea tree oil |
KR20220068628A (en) * | 2020-11-19 | 2022-05-26 | 강원대학교산학협력단 | Fresh sliced paprika using chitosan nanoparticles and its manufacturing method |
KR102563347B1 (en) | 2020-11-19 | 2023-08-02 | 강원대학교산학협력단 | Fresh sliced paprika using chitosan nanoparticles and its manufacturing method |
KR20230013506A (en) | 2021-07-19 | 2023-01-26 | 박호근 | method of make a functional egg |
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