KR100708419B1 - Method for Improving Preservation of Processed Foods - Google Patents
Method for Improving Preservation of Processed Foods Download PDFInfo
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- KR100708419B1 KR100708419B1 KR1020000063755A KR20000063755A KR100708419B1 KR 100708419 B1 KR100708419 B1 KR 100708419B1 KR 1020000063755 A KR1020000063755 A KR 1020000063755A KR 20000063755 A KR20000063755 A KR 20000063755A KR 100708419 B1 KR100708419 B1 KR 100708419B1
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- 235000021067 refined food Nutrition 0.000 title claims abstract description 62
- 238000004321 preservation Methods 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 32
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 28
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 claims abstract description 21
- 239000004471 Glycine Substances 0.000 claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 13
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- 159000000000 sodium salts Chemical class 0.000 claims description 4
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- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 3
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- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 2
- 239000003623 enhancer Substances 0.000 description 2
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- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 2
- 239000010452 phosphate Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
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- 229940048084 pyrophosphate Drugs 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
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- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
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- 241000192132 Leuconostoc Species 0.000 description 1
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- 235000015228 chicken nuggets Nutrition 0.000 description 1
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- BHQCQFFYRZLCQQ-OELDTZBJSA-N cholic acid Chemical compound C([C@H]1C[C@H]2O)[C@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@@H](CCC(O)=O)C)[C@@]2(C)[C@@H](O)C1 BHQCQFFYRZLCQQ-OELDTZBJSA-N 0.000 description 1
- 229960002471 cholic acid Drugs 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 125000000422 delta-lactone group Chemical group 0.000 description 1
- KXGVEGMKQFWNSR-UHFFFAOYSA-N deoxycholic acid Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(CCC(O)=O)C)C1(C)C(O)C2 KXGVEGMKQFWNSR-UHFFFAOYSA-N 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 229940032049 enterococcus faecalis Drugs 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940017800 lactobacillus casei Drugs 0.000 description 1
- 229940069445 licorice extract Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
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- 239000003760 tallow Substances 0.000 description 1
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- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
가공육류, 식품반찬 등의 가공식품본래의 풍미에 실질적인 영향을 미치지 않고, 부패와 변질에 관여하는 미생물의 증식을 억제하고, 보존성을 향상시킬 수 있는 가공식품의 보존성 향상방법에 관한 것이다.The present invention relates to a method for improving the preservation of processed foods that can suppress the growth of microorganisms involved in decay and deterioration and improve the preservation without substantially affecting the flavor of processed foods such as processed meat and food side dishes.
적어도 젖산염과 아세트산염을 이용하는 가공식품의 보존성 향상방법으로서, 젖산염을 0.5중량% 이상 2.5중량% 미만, 바람직하게는 1.8∼2.2중량% 함유시키고, 아세트산염은 가공식품의 pH에 따라 다음의 식(I), 바람직하게는 다음의 식(II)으로 주어지는 량을 함유시킨다. 가공식품은 그 pH가 5.0∼7.0인 것이 바람직하다. 또한, 필요에 따라 젖산염과 아세트산염 이외에 글리신 및/또는 중합인산염과 아디핀산을 함유시킬 수도 있다.As a method for improving the preservation of processed foods using at least lactate and acetate, the lactate is contained at least 0.5% by weight and less than 2.5% by weight, preferably 1.8-2.2% by weight. I), Preferably it contains the quantity given by following formula (II). It is preferable that the pH of a processed food is 5.0-7.0. If necessary, glycine and / or polyphosphate and adipic acid may be contained in addition to lactate and acetate.
젖산염, 아세트산염, 가공식품Lactate, Acetate, Processed Food
Description
도 1은 젖산나트륨을 함유한 가공품의 풍미에 대한 pH와 아세트산나트륨의 영향을 나타내는 도면.BRIEF DESCRIPTION OF THE DRAWINGS The figure which shows the effect of pH and sodium acetate on the flavor of the processed goods containing sodium lactate.
본 발명은 식육제품, 어육반죽제품, 각종 식육반찬 등의 가공식품의 본래의 풍미에 실질적인 영향을 주지 않고, 부패와 변질에 관여하는 미생물의 증식을 억제하여 보존성을 향상시키는 가공식품의 보존성 향상방법에 관한 것이다.The present invention does not substantially affect the original flavor of processed foods such as meat products, meat dough products, various meat side dishes, and improves the preservation of processed foods to suppress the proliferation of microorganisms involved in corruption and deterioration to improve the preservation It is about.
근래, 소비자요구의 변화와 함께 가공식품도 다양화되고, 소비자의 건강지향을 반영한 저지방, 저염화 제품도 증가하고 있다. 특히 식염 등의 저감으로 미생물학적인 보존성이 저하되기도 한다. 이런 상황에서 유통, 판매, 소비단계를 통하여 가공식품의 미생물학적인 안전성을 확보하면서, 보존성을 향상시키며 가공식품의 풍미 등에도 악영향을 주지 않는 보존성 향상방법이 요구되고 있었다. 이러한 보존성 향상방법에 관해서는 이하와 같은 기술이 공개되어 있다.Recently, processed foods are diversifying, along with changes in consumer demand, and low-fat, low-flammation products reflecting consumer health orientations are increasing. In particular, microbiological preservation may be reduced due to the reduction of salt. In this situation, there is a demand for a method of improving the preservation of the processed foods while ensuring the microbiological safety of the processed foods through distribution, sales, and consumption stages, and not affecting the flavor of the processed foods. The following technique is disclosed about the improvement method of such storage.
일본국 특개소59-175870호 공보에는 글리신이 갖는 살균작용을 상승적으로 높이고, 게다가 식품에 대하여 식미, 식감 등의 기호면에 하등의 악영향을 미치지 않는 가공식품의 보존성 향상방법으로서, 글리신 0.1∼1.0중량% 및 글리신의 50∼500중량%에 상당하는 아세트산염 및/또는 젖산염을 함유시킨 가공식품의 보존성 향상방법이 기재되어 있지만, 특히 많은 식품에서 산패 등의 변질원인균이 되는 젖산균에 대하여 충분한 효과를 얻기 위해 각각의 성분의 첨가량을 증가시켰지만, 글리신에 의한 단맛, 아세트산나트륨에 의한 신맛, 젖산나트륨에 의한 금속적인 맛이 나타나서 풍미밸런스상 문제가 없다고는 말할 수 없었다.Japanese Patent Application Laid-Open No. 59-175870 discloses a method for improving the preservation of processed foods which synergistically increases the bactericidal action of glycine and does not adversely affect food taste, texture and the like. Although a method for improving the shelf life of processed foods containing acetate and / or lactic acid salt equivalent to 50% to 500% by weight of glycine has been described, in particular, in many foods, it has a sufficient effect against lactic acid bacteria, which is a cause of deterioration such as rancidity. Although the amount of each component was increased to obtain, sweetness by glycine, sour taste by sodium acetate, and metallic taste by sodium lactate appeared, and there was no problem in flavor balance.
일본국 특개소62-201563호 공보에는 프로타민에 특정의 항균성물질을 조합함으로써 단독으로는 얻어지지 않는 상승효과를 발휘시키고, 식품의 보존에 실효성이 있는 자연물을 중심으로 하는 식품보존료로서 글리신, 아세트산나트륨, 리소자임, 감초추출항균성물질, 저급지방산에스테르, 슈가에스테르, 비타민B1에스테르, 중합인산염으로 된 특정 항균성물질군으로부터 선택된 1종 또는 2종 이상과 프로타민을 조합시킨 식품보존료가 기재되어 있지만, 구성성분인 프로타민은 본 발명의 바람직한 대상인 식육반찬류의 주성분인 단백질에 대해 유효한 정균효과를 가지고 있지 않아 만족할 수 있는 식품보존효과는 기대할 수 없었다.Japanese Patent Application Laid-Open No. 62-201563 discloses a synergistic effect not obtained by combining a specific antimicrobial substance with protamine, and glycine and sodium acetate as food preservatives centered on natural substances effective for the preservation of food. , Food preservatives in which one or two or more selected from a specific antimicrobial substance group consisting of lysozyme, licorice extract antibacterial substance, lower fatty acid ester, sugar ester, vitamin B1 ester, and polymerized phosphate are described. Protamine does not have an effective bacteriostatic effect on the protein, which is the main component of the meat side dishes, which is a preferred subject of the present invention, and thus a satisfactory food preservation effect cannot be expected.
일본국 특개평5-72호의 공보에는 식품의 보존성을 향상시키는 효과가 크고, 식품의 풍미에 영향을 주지 않는 식품의 보존성향상제로서, 아디핀산, 구연산, 주석산, 푸말산 및 사과산으로부터 선택된 적어도 1종의 유기산 및/또는 그 염, 0.1∼30%, 리소자임 0.01∼10%, 에탄올 0.1∼90%, 및 포화지방산의 탄소수가 8∼12의 글리세린 지방산에스테르 0.05∼50%를 유효성분으로 하는 식품보존성 향상제가 기 재되어 있지만, 탄소수가 8∼12의 글리세린 지방산에스테르를 구성성분으로 하고 있기 때문에 쓴맛을 가지며, 식품의 풍미에 악영향을 주었다. 또한 미생물학적인 발육저지효과가 약해 고농도로 첨가해야 하는 결점도 있었다.Japanese Unexamined Patent Publication No. 5-72 discloses at least one selected from adipic acid, citric acid, tartaric acid, fumaric acid and malic acid as preservatives for improving food preservation and having no effect on food flavor. Food preservation as an active ingredient of 0.05 to 50% of an organic acid and / or a salt thereof, 0.1 to 30%, lysozyme 0.01 to 10%, ethanol 0.1 to 90%, and saturated fatty acid having 8 to 12 glycerine fatty acid esters Although I have been described, it has a bitter taste and adversely affects the flavor of food because it contains a glycerin fatty acid ester of 8 to 12 carbon atoms. In addition, there is a defect that the addition of high concentration due to the weak microbiological inhibition effect.
일본국 특개평8-196252호 공보에는 식육제품 등의 보존성식품에서 뛰어난 정균효과에 의해 보존성을 향상시키고, 미질이 순하고 용해성이 뛰어난 균형이 잡힌 식품보존성 향상제로서, 리소자임, 아미노산 또는 그 염, 유기산 또는 그 염 및 아세트산염을 함유하는 것을 특징으로 하는 식품보존성 향상제가 기재되어 있으며, 구체적으로는 아미노산이란 예를 들어 아디핀산, 푸말산, 사과산, 주석산, 젖산 또는 구연산 등으로부터 선택된 1종 이상이며, 아세트산염이란 예를 들어 아세트산나트륨 등인 것으로 개시되어 있다. 그러나, 특히 많은 식품에서 산패 등의 변질원인균이 되는 젖산균에 대해 충분한 효과를 얻기 위해 각각의 성분의 첨가량을 증가시켰지만, 글리신에 의한 단맛, 아세트산나트륨에 의한 신맛, 젖산나트륨에 의한 금속적인 맛이 나타나 풍미밸런스상 문제가 없다고는 말할 수 없었다.Japanese Unexamined Patent Application Publication No. 8-196252 discloses a balanced food preservation enhancer which improves preservation by excellent bacteriostatic effect in preservative foods such as meat products, and is mild in taste and solubility, and includes lysozyme, amino acid or salt thereof, organic acid or A food preservation enhancer is described which contains the salt and the acetate salt. Specifically, the amino acid is at least one selected from, for example, adipic acid, fumaric acid, malic acid, tartaric acid, lactic acid, citric acid, and the like, and acetic acid. A salt is disclosed to be sodium acetate etc., for example. However, especially in many foods, the amount of each component was increased to obtain sufficient effects on lactic acid bacteria, which are the causes of deterioration such as rancidity. However, sweetness by glycine, sour taste by sodium acetate, and metallic taste by sodium lactate appeared. I could not say that there was no problem in flavor balance.
일본국 특개평9-23860호 공보에는 아세트 또는 아세트산을 사용하여 식품의 보존성을 높이면서 아세트 또는 아세트산의 풍미, 산미가 혀로 느껴지지 않는 식품보존료로서, 아세트 또는 아세트산과, 아디핀산, 푸말산, 글루콘산, 글루콘델타락톤, 구연산염, 주석산염, 젖산염 및 사과산염으로 구성된 군으로부터 선택된 1종 또는 2종 이상의 유기산 및/또는 유기산염을 혼합하여 된 식품보존료가 기재되어 있지만, 아세트 또는 아세트산을 사용한 경우의 산미저감에 관한 발명이며, 상세한 설명에도 있듯이, pH 4.8 이하의 가공품에만 충분한 효과를 기대할 수 있는 등의 문제가 있었다.Japanese Unexamined Patent Application Publication No. 9-23860 discloses a food preservative which does not feel the flavor or acidity of acet or acetic acid while improving the preservation of food using acet or acetic acid. Food preservatives are described by mixing one or two or more organic acids and / or organic acid salts selected from the group consisting of cholic acid, glucon deltalactone, citrate, tartarate, lactate and malate, but when acet or acetic acid is used The invention relates to reducing acidity, and as described in detail, there is a problem that a sufficient effect can be expected only for a workpiece having a pH of 4.8 or lower.
종래의 가공식품의 보존성 향상방법은 풍미를 중요시하면서도 뭐니뭐니해도 보존성에 중점을 둔 것이었지만, 본 발명자들은 시점을 바꾸어 가공식품 본래의 풍미에 실질적인 영향을 미치지 않는 범위에서 보존성을 추구한다는 연구에 몰두하였다. 본 발명의 과제는 가공육류, 식품반찬 등의 가공식품 본래의 풍미에 실질적인 영향을 미치지 않고, 부패와 변질에 관여하는 미생물의 증식을 억제하여 보존성을 향상시킬 수 있는 가공식품의 보존성 향상방법을 제공하는데 있다.The conventional method for improving the preservation of processed foods was to focus on the preservation even if the importance of flavor is important, but the present inventors have been devoted to the study that changes the viewpoint to pursue the preservation in a range that does not substantially affect the original flavor of the processed food. It was. SUMMARY OF THE INVENTION An object of the present invention is to provide a method for improving the preservation of processed foods that can improve the preservation by suppressing the growth of microorganisms involved in decay and deterioration without substantially affecting the original flavor of processed meats and side dishes. It is.
본 발명자들은 상기 과제를 해결하기 위하여 여러 가지 검토, 조사하였다. 미생물의 증식억제작용에 의해 식품의 보존성향상에 효과가 있는 유기산과 유기산염을 식품에 사용한 경우, 정균효과와 풍미에 미치는 영향이 각각 다르기 때문에 종래부터 다양한 연구가 있었다. 그러나 지금까지 가공식품 본래의 풍미에 실질적으로 영향을 미치지 않는 범위에서 보존성을 추구하고자 하는 시도는 발견할 수 없었다. 일반적으로 정균효과가 pH에 좌우(pH가 산성측으로 기울어질수록 효과적이다.)되는 것인데 비해, 젖산의 경우는 pH에 의한 영향을 받기 어렵고, 가공식품의 주된 변질원인균이 되는 젖산균 등 그람양성균에 대해 넓은 pH영역에서 효과적이라는 것이 인비트로(in vitro)의 실험계에서 명백하게 되어 있지만(마쓰다 등: 일식공시, 제41권, 제10호, pp687-702 (1994년)), 지금까지 이런 젖산의 기능을 가공식품계에서 실증하여 보존성 향상책으로 응용한 예는 없었기 때문에 젖산의 이용을 생각하였다.MEANS TO SOLVE THE PROBLEM The present inventors examined and investigated in order to solve the said subject. When organic acids and organic acid salts, which are effective in improving the preservation of foods by the effect of inhibiting the growth of microorganisms, are used in foods, various studies have been made since the effects on bacteriostatic effects and flavors are different. However, so far no attempt has been made to seek preservation in a range that does not substantially affect the original flavor of processed foods. In general, the bacteriostatic effect depends on pH (the more effective the pH is inclined toward the acidic side), the less lactic acid is affected by pH, and against gram-positive bacteria such as lactic acid bacteria, which are the main altering agents of processed food. Although effective in a wide range of pH has been evident in the laboratory system in vitro (Mazda et al .: Japanese Laid-Open Publication, Vol. 41, No. 10, pp 687-702 (1994)). Lactic acid was considered to have been used in the processed food industry because there have been no examples that have been applied to improve the preservation.
(시험예 1)(Test Example 1)
먼저, 풍미의 면에서 가공식품에 첨가할 수 있는 젖산염의 한계를 찾기 위하여 이 시험을 하였다. 공시 가공식품으로서는 닭경단, 햄버거, 소세지 및 조미돈육을 이용하였다. 각 공시가공식품의 제품방법을 이하에 나타낸다.First, this test was conducted to find the limit of lactate that could be added to processed foods in terms of flavor. Chicken dumplings, hamburgers, sausages and seasoned pork were used as the processed food. The product method of each processed processed food is shown below.
(1) 닭경단(1) chicken dumplings
닭경단의 기본배합은, 저민닭고기(다리고기를 5mm로 그라인드한 것) 67중량 %, 생빵가루 13중량%, 계란 8중량%, 물 11.14중량%, 식염 0.8중량%, 후추 0.06중량 %로 하였다. 기본배합에 따라서 원재료를 계량한 후, 젖산나트륨을 재료전량에 대하여 표 1에 나타낸 첨가량이 되도록 계량 첨가하고 충분히 혼합하였다. 혼합한 재료를 약 30g씩, 경단형상으로 정형하고, 약 95℃의 뜨거운 물에서 중심온도 80℃가 될 때까지 가열하였다. 가열후, 약 10분 동안 냉각하고 이하의 시험에 이용하였다.The basic composition of chicken dumplings was 67% by weight of minced chicken meat (pulled meat 5mm), 13% by weight of bread, 8% by weight of egg, 11.14% by weight of water, 0.8% by weight of salt, and 0.06% by weight of pepper. . After weighing the raw materials according to the basic formulation, sodium lactate was metered in to the addition amount shown in Table 1 with respect to the total amount of the material, and mixed sufficiently. About 30 g of the mixed material was shape | molded in a dumpling shape, and it heated in about 95 degreeC hot water until it became the center temperature of 80 degreeC. After heating, it was cooled for about 10 minutes and used for the following test.
(2) 햄버거(2) hamburger
햄버거의 기본배합은 저민고기(돼지고기 : 소고기 = 1 : 1의 원료를 5mm로 그라인드한 것) 58중량%, 양파 23중량%, 생빵가루 6중량%, 우유 12.14중량%, 식염 0.8중량%, 후추 0.06중량%로 하였다. 기본배합에 따라서 원재료를 계량한 후, 젖산나트륨을 재료전량에 대하여 표 1에 나타낸 첨가량이 되도록 계량, 첨가하고, 충분히 혼합하였다. 혼합한 재료를 약 100g씩, 정형한 후, 가열판으로 양면을 서로 구우면서 중심온도 80℃가 될 때까지 가열하였다. 가열후, 약 10분 동안 냉각하고 이하의 시험에 이용하였다.
The basic formulation of hamburger is minced meat (pork: beef = 1: 1 grind 5mm raw material) 58% by weight, onion 23% by weight,
(3) 소세지(3) sausage
소세지의 기본배합은, 저민 돼지고기(로스부위 5mm로 그라인드한 것), 65중량%, 식염 1.5중량%, 중합인산염 0.2중량%, 전분 4.5중량%, 얼음 28.8중량%로 하였다. 기본배합에 따라서 원재료를 개량한 후, 젖산나트륨을 재료전량에 대하여 표 1에 나타낸 첨가량이 되도록 계량하였다. 그 후, ①저민 고기, 얼음, ②식염, 중합인산염, 젖산나트륨, ③전분의 순으로 첨가하면서 음식물컷터로 혼합하였다. 이를 염화비닐리덴케이싱에 약 150g 충전한 후, 양단을 묶었다. 이어서, 70℃의 수조에서 제품중심이 70℃에 도달하고 나서 20분간 가열하였다. 가열후, 얼음물로 약 30분간 냉각한 후, 0∼2℃의 냉장고에 하룻밤 보관하여 이하의 시험에 이용하였다.The basic formulation of the sausage was made from minced pork (grinded to 5 mm loin), 65% by weight, salt 1.5% by weight, polyphosphate 0.2% by weight, starch 4.5% by weight and ice 28.8% by weight. After the raw materials were improved according to the basic formulation, sodium lactate was weighed so as to add the amounts shown in Table 1 to the total amount of the materials. Thereafter, the mixture was mixed with a food cutter while adding (1) minced meat, ice, (2) salt, polymerized phosphate, sodium lactate, and (3) starch. After charging about 150 g of vinylidene chloride casing, both ends were tied up. Subsequently, after the product center reached 70 degreeC in the 70 degreeC water bath, it heated for 20 minutes. After heating, after cooling with ice water for about 30 minutes, it was stored overnight in a refrigerator at 0 to 2 ° C and used for the following tests.
(4) 조미돈육(4) seasoned pork
불고기용 조미돈육의 기본배합은 돼지고기로스부위(약 2mm 두께로 슬라이스한 것) 70중량%, 불고기용 조미국물 30중량%로 하였다. 기본배합에 따라서 원재료를 계량한 후, 젖산나트륨을 전량에 대하여 표 1에 나타낸 첨가량이 되도록 계량 첨가하고 충분히 혼합하였다. 혼합한 후, 하룻밤 0∼2℃의 냉장고에서 보관하였다. 그 후, 가열판으로 양면을 서로 굽고 충분히 가열된 것을 육안으로 확인한 후, 이하의 시험에 이용하였다.The basic formulation of seasoned pork for bulgogi was 70% by weight of pork loin (sliced to a thickness of about 2 mm) and 30% by weight of seasoned pork for bulgogi. After the raw materials were weighed according to the basic formulation, sodium lactate was metered in to the addition amount shown in Table 1 with respect to the total amount, and the mixture was sufficiently mixed. After mixing, it was stored in a refrigerator at 0 to 2 ° C. overnight. Thereafter, both sides were bent with a heating plate and visually confirmed to be sufficiently heated, and then used for the following tests.
각각의 제조방법에 따라서 조제된 공시품에 대하여 5명의 훈련된 패널로 관능평가를 하였다. 관능평가는 먼저 품목마다 각각의 패널이 개별적으로 평가하였다. 얻어진 결과에 대하여 다시 5명의 패널 상호간에 토의를 하고, 각 평가샘플을 [○: 양호; △: 조금 짠맛, 금속적인 맛이 있음; ×: 현저히 짠맛, 금속적인 맛이 있음]이라는 기준에 의해 평가하였다. 그 결과를 표 1에 나타낸다.Sensory evaluation was carried out by five trained panels on specimens prepared according to each manufacturing method. Sensory evaluation was first evaluated by each panel individually for each item. The results obtained are further discussed with each other by the five panelists, and each evaluation sample is [o: good; △: slightly salty, metallic taste; X: remarkably salty and metallic taste]. The results are shown in Table 1.
표 1로부터도 알 수 있듯이, 젖산나트륨의 첨가에 의해 짠맛과 금속적인 맛을 느끼는 경향이 확인되었다. 또한 그 영향은 가공식품의 종류에 따라서 다르며, 비교적 담백한 맛인 닭경단에서는 2.5중량%에서, 또한 햄버거, 소세지에서는 3.0중량%, 조미돈육에서는 3.5중량%로 확인되었다. 그 결과로부터 가공품중에서 닭경단이 가장 풍미에 대한 영향이 나오기 쉽고 그 때의 첨가량의 한계가 거의 2중량%인 것이 명백해졌다.As can be seen from Table 1, the tendency to feel salty and metallic taste was confirmed by the addition of sodium lactate. In addition, the effect is different depending on the type of processed food, the relatively light taste of chicken dumplings in 2.5% by weight, hamburgers, sausages 3.0% by weight, seasoned pork was confirmed by 3.5% by weight. From the results, it became clear that chicken dumplings were most likely to affect flavors among processed products, and the limit of the amount added at that time was almost 2% by weight.
(시험예 2)(Test Example 2)
이어서, 젖산나트륨과 병용하는 유기산염을 다수 스크리닝하고, 아세트산나트륨에 주목하였다. 여기서의 시험은 다른 pH의 가공식품에 대한 젖산염과 아세트산염의 조합에 의한 풍미에 대한 영향에 대하여 조사 검토하고, 적정한 이용방법을 찾아내기 위해 행하였다. 젖산염에 의한 풍미에 대한 영향을 받기 쉬었던 닭경단을 공시품으로 하였다. 닭경단의 기본배합은 저민 닭고기(다리고기를 5mm로 그라인드한 것) 67중량%, 생빵가루 13중량%, 계란 8중량%, 물 11.14중량%, 식염 0.8중량%, 후추 0.06중량%로 하였다. 또한 소정의 pH로 하기 위하여 우지로 코팅된 푸말산과 2N-NaOH를 이용하였다. pH의 조정은 미리 예비시험에서 가열후 소정의 pH가 되는 첨가량을 구하고 배합량을 설정하였다. 기본배합에 따라 원재료 및 pH조정제를 계량한 후, 젖산나트륨과 아세트산나트륨을 재료전량에 대하여 표 2에 나타낸 첨가량이 되도록 계량 첨가하고 충분히 혼합하였다. 혼합한 재료를 약 30g씩 경단형상으로 정형하고, 약 95℃의 열수 중에서 중심온도 80℃가 될 때까지 가열하였다. 가열후, 약 10분 냉각하고, 관능평가에 이용하였다.Subsequently, many organic acid salts combined with sodium lactate were screened and attention was paid to sodium acetate. The test here was carried out to investigate the effect on flavor by the combination of lactate and acetate salts on processed foods of different pH, and to find an appropriate method of use. Chicken dumplings, which were susceptible to the flavor caused by lactate, were used as specimens. The basic composition of chicken dumplings was 67% by weight of minced chicken (grinded to 5mm), 13% by weight of bread, 8% by weight of egg, 11.14% by weight of water, 0.8% by weight of salt, and 0.06% by weight of pepper. In addition, fumaric acid coated with Uji and 2N-NaOH were used to obtain a predetermined pH. The pH was adjusted in advance in a preliminary test to determine the addition amount to be a predetermined pH and set the blending amount. After the raw materials and the pH adjuster were weighed according to the basic formulation, sodium lactate and sodium acetate were metered in to the addition amount shown in Table 2 with respect to the total amount of the material, and mixed sufficiently. About 30 g of the mixed material was shape | molded in the shape of a dumpling, and it heated in the hot water of about 95 degreeC until it became 80 degreeC of center temperature. After heating, it was cooled for about 10 minutes and used for sensory evaluation.
조제된 공시샘플에 대하여 5명의 훈련된 패널로 관능평가를 하였다. 관능평가는 먼저 각 샘플마다 각각의 패널이 개별적으로 평가하였다. 얻어진 결과에 대하여 다시 5명의 패널 상호 토의를 하고, 각 평가샘플을 [○: 양호; △: 조금 신맛, 짠맛, 금속적인 맛이 있음; ×: 현저한 신맛, 짠맛, 금속적인 맛이 있음]라는 기준에 의해 평가하였다. 그 결과를 표 2에 나타낸다.Sensory evaluation was performed on 5 trained panels on the prepared samples. Sensory evaluation was first evaluated individually by each panel for each sample. Five panel discussions were conducted again on the obtained results, and each evaluation sample was [o: good; △: slightly acidic, salty, metallic taste; X: significant acidity, saltiness, metallic taste]. The results are shown in Table 2.
pH 6.0pH 6.0
pH 6.5pH 6.5
풍미에 대한 영향에 대해서는, 표 2로부터도 알 수 있듯이, 젖산나트륨은 어느 pH영역에서도 2중량%까지의 악영향은 확인되지 않았다. 한편, 아세트산나트륨의 경우, 젖산나트륨 2중량% 함유하는 경우에, 젖산나트륨의 함유량에 의존하지 않고, pH 5.5에서 0.4중량%, pH 6.0에서 0.5중량%, pH 6.5에서 0.6중량%까지 풍미에 대한 악영향은 확인되지 않았다. 이러한 젖산나트륨의 함유량에 의존하지 않는 경우의 풍미에 대한 pH와 아세트산나트륨의 영향을 표 2에 나타낸다. 이 경우의 아세트산나트륨(중량%)은 다음의 식(II)에서의 pH값의 일차함수로 나타낼 수 있음을 발견하였다. 이들의 결과로부터 젖산나트륨을 2중량% 정도 함유한 가공식품에 대하여 가 공식품의 pH에 따라 일정 비율로 아세트산나트륨의 첨가량을 변화시킴으로써 풍미에 대한 영향을 실질적으로 주지 않고 젖산나트륨과 아세트산나트륨을 병용할 수 있다는 것을 알았다.As can be seen from Table 2, the effect on the flavor was not found to adversely affect sodium lactate up to 2% by weight in any pH range. On the other hand, in the case of sodium acetate, when containing 2% by weight of sodium lactate, it does not depend on the content of sodium lactate, but 0.4% by weight at pH 5.5, 0.5% by weight at pH 6.0, up to 0.6% by weight at pH 6.5 No adverse effects were identified. Table 2 shows the effect of pH and sodium acetate on flavor when not depending on the content of such sodium lactate. It was found that sodium acetate (% by weight) in this case can be represented by the first function of the pH value in the following formula (II). From these results, sodium lactate and sodium acetate can be used in combination with processed foods containing about 2% by weight of sodium lactate by changing the amount of sodium acetate added at a constant rate according to the pH of the formula. I knew I could.
상기와 같이 하여 가공식품의 본래의 풍미에 실질적으로 영향을 주지 않는 유기산염의 조합 및 함유량을 먼저 찾아내고, 이러한 조합과 배합량에 의거하여 가공식품의 보존성 향상효과를 확인하고, 본 발명을 완성하기에 이른 것이다.As described above, the combination and content of organic acid salts which do not substantially affect the original flavor of the processed food are first identified, and the preservation improvement effect of the processed food is confirmed based on the combination and the blending amount, and thus the present invention is completed. It is early.
즉 본 발명은 적어도 젖산염과 아세트산염을 이용하는 가공식품의 보존성 향상방법으로서 젖산염을 0.5중량% 이상 2.5중량% 미만 함유시키고, 아세트산염은 가공식품의 pH에 따라 다음의 식(I)으로 주어지는 양을 함유시키는 것을 특징으로 하는 가공식품의 보존성 향상방법(청구항 1)에 관한 것이다.That is, the present invention contains at least 0.5% by weight and less than 2.5% by weight of lactate as a method for improving the preservation of processed foods using lactate and acetate, and the amount of acetate is given by the following formula (I) according to the pH of the processed food. The present invention relates to a method for improving the preservation of processed foods (claim 1).
또한 본 발명은 다음의 식(II)으로 주어지는 양의 아세트산염을 함유시키는 것을 특징으로 하는 청구항 1기재의 가공식품의 보존성 향상방법(청구항 2)에 관한 것이다.The present invention further relates to a method for improving the preservation of the processed food according to claim 1 (claim 2), which comprises acetate in an amount given by the following formula (II).
또한 본 발명은 젖산염의 함유량이 1.8∼2.2중량%인 것을 특징으로 하는 청구항 1 또는 2기재의 가공식품의 보존성 향상방법(청구항 3)과, 젖산염 및 아세트산염이 모두 나트륨염인 것을 특징으로 하는 청구항 1∼3중의 어느 한 항기재의 가공식품의 보존성 향상방법(청구항 4)과, 가공식품의 pH가 5.0∼7.0인 것을 특징으로 하는 청구항 1∼4중의 어느 한 항기재의 가공식품의 보존성 향상방법(청구항 5)과, 글리신 및/또는 중합인산염을 함유시키는 것을 특징으로 하는 청구항 1∼5중의 어느 한 항기재의 가공식품의 보존성 향상방법(청구항 6)과, 아디핀산을 함유시킨 것을 특징으로 하는 청구항 1∼6중의 어느 한 항기재의 가공식품의 보존성 향상방법(청구항 7)에 관한 것이다.The present invention also provides a method for improving the preservation of the processed food according to claim 1 or 2, wherein the content of lactate is 1.8 to 2.2% by weight (claim 3), and both the lactate and acetate are sodium salts. Method for improving the preservation of processed foods according to any one of items 1 to 3 (claim 4), and a method for improving the preservation of processed foods according to any one of items 1 to 4, characterized in that the pH of the processed food is 5.0 to 7.0. Claim (5), Glycine and / or polyphosphate are contained, The method of improving the preservation of the processed food of any one of Claims 1-5 characterized by including the adipic acid. It relates to a preservation improvement method (claim 7) of the processed food of any one of Claims 1-6.
본 발명에 있어서의 가공식품으로서는, 특별히 제한되는 것은 아니지만 식육제품, 어육반죽제품과 햄버거, 미트볼, 민스커틀렛, 고로케, 후라이드치킨, 치킨너겟, 찐만두, 교자, 돈까스, 튀김, 고기경단, 경단 등으로 대표되는 식육반찬, 미가열의 축육, 어육, 조미축육, 조미어육, 셀러드류, 초절임식품, 야채절임, 드레싱 등을 예시할 수 있으며, 이들 가공식품중에서도 특히 pH가 산성, 바람직하게는 pH 5∼7, 보다 바람직하게는 pH 5.5∼6.5에 있는 식품에 본 발명의 보존성 향상방법을 적용할 수 있다.The processed food in the present invention is not particularly limited, but is not limited to meat products, fish dough products, hamburgers, meatballs, mince cutlets, croquettes, fried chicken, chicken nuggets, steamed dumplings, gyoza, pork cutlet, fried meat dumplings, dumplings, etc. Typical meat side dishes, unheated meat, fish meat, seasoned meat, seasoned fish meat, salads, pickles, pickles, dressings, etc. can be exemplified. Among these processed foods, pH is particularly acidic, preferably pH 5-7. More preferably, the method for improving shelf life of the present invention can be applied to foods having a pH of 5.5 to 6.5.
본 발명에 있어서의 젖산염, 아세트산염으로서는, 통상 식품소재로서 이용되고 있는 젖산염, 아세트산염이면 특별히 제한되는 것은 아니지만, 젖산염, 아세트산염 모두 나트륨염이 바람직하다. 가공식품에 함유시키는 젖산염의 농도로서는 0.5중량% 이상 2.5중량% 미만이 바람직하고, 1.8∼2.2중량%가 특히 바람직하다. 0.5중량% 미만에서는 보존성 향상효과가 충분하지 않고, 2.5중량 이상에서는 가공식품의 풍미에 영향을 주게 된다. 한편, 가공식품에 함유시키는 아세트산나트륨의 농도는 가공식품의 pH에 의존하고, 다음의 식(I)에 나타내어지는 범위내인 것이 필요하며, 다음의 식(II)에 나타내어지는 범위가 바람직하고, 다음의 식(III)에 나타내어지는 범위내가 특히 바람직하다. 그리고, 다음의 식(I)에 나타내어지는 범위를 넘으면 가공식품의 풍미에 영향을 주게 된다.The lactates and acetates in the present invention are not particularly limited as long as they are lactates and acetates normally used as food materials, but sodium salts are preferred for both lactates and acetates. The concentration of lactate contained in the processed food is preferably 0.5% by weight or more and less than 2.5% by weight, particularly preferably 1.8 to 2.2% by weight. If it is less than 0.5% by weight, the effect of improving shelf life is not sufficient, and at 2.5% or more, the flavor of the processed food is affected. On the other hand, the concentration of sodium acetate to be contained in the processed food depends on the pH of the processed food, and needs to be within the range shown by the following formula (I), and the range shown by the following formula (II) is preferable, Especially within the range shown by following formula (III), it is preferable. And when it exceeds the range shown by following formula (I), it will affect the flavor of processed food.
본 발명의 가공식품의 보존성 향상방법에는, 상기 젖산염과 아세트산염 이외에 다른 통상 식품소재로서 이용되는 화합물도 병용할 수 있으며, 이러한 화합물로서 글리신, 중합인산염, 아디핀산 등을 예시할 수 있다. 상기 중합인산염으로서는, 통상 식품소재로서 이용되고 있는 산성피로인산염, 피로인산염, 트리폴리인산염, 헥사메타인산염을 들 수 있으며, 이들 중합인산의 염으로서는 나트륨염이 바람직하다. 보다 구체적인 조합으로서는, 젖산염, 아세트산염, 글리신 및 중합인산염, 혹은 젖산염, 아세트산염 및 아디핀산을 들 수 있다.In the method for improving the preservation of processed foods of the present invention, compounds other than the above-mentioned lactate and acetate salts may be used in combination with other conventional food materials. Examples of such compounds include glycine, polyphosphate, adipic acid and the like. Examples of the polymerized phosphate salt include acidic pyrophosphates, pyrophosphates, tripolyphosphates, and hexametaphosphates, which are commonly used as food materials, and sodium salts are preferable as salts of these polymerized phosphoric acids. More specific combinations include lactate, acetate, glycine and polyphosphate, or lactate, acetate and adipic acid.
또한, 젖산염과 아세트산염 등을 식품에 함유시키는 방법은 거의 균일하게 분산시킬 수 있는 방법이면 어느 방법이라도 좋지만, 예를 들어 대상으로 하는 가공식품의 제조단계에서 소정량이 되도록 용해, 혼화, 혼련, 뿜기, 도포, 뿌리기, 묻히기 등의 방법으로 첨가, 함유시키면 된다. The method of incorporating lactate and acetate into a food may be any method as long as it can be dispersed almost uniformly, but for example, dissolving, admixing, kneading and spraying a predetermined amount in a manufacturing step of a processed food. What is necessary is just to add and contain by methods, such as application | coating, spraying, and burying.
(실시예)(Example)
이하, 본 발명의 실시예에 의해 상세히 설명하지만, 본 발명의 기술적범위는 이하의 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in detail, but the technical scope of the present invention is not limited to the following examples.
실시예 1Example 1
(공시품의 제조)(Production of a test article)
젖산염에 의한 풍미에 대한 영향을 받기 쉬웠던 닭경단를 공시품으로 하였다(시험예 1참조). 닭경단의 기본배합은 저민 닭고기(다리고기를 5mm로 그라인드한 것) 67중량%, 생빵가루 13중량%, 계란 8중량%, 물 11.14중량%, 식염 0.8중량%, 후추 0.06중량%로 하였다. 또한, 소정의 pH로 하기 위하여 우지로 코팅된 푸말산과 2N-NaOH를 이용하였다. pH의 조정은 미리 예비시험에서, 가열후 소정의 pH가 되는 첨가량을 구하고 배합량을 설정하였다. 기본배합에 따라 원재료 및 pH조정제를 계량한 후, 젖산나트륨과 아세트산나트륨을 재료전량에 대하여 표 3에 나타낸 첨가량이 되도록 계량 첨가하고 충분히 혼합하였다. 혼합한 재료를 약 30g씩 경단형상으로 정형하고, 약 95℃의 뜨거운 물에서 중심온도 80℃가 될 때까지 가열하였다. 가열후, 약 10분 동안 냉각하고, 다시 하룻밤 동안 0∼2℃의 냉장고에서 보관한 것을 이용하였다.Chicken dumplings, which were susceptible to the flavor caused by lactate, were used as specimens (see Test Example 1). The basic composition of chicken dumplings was 67% by weight of minced chicken (grinded to 5mm), 13% by weight of bread, 8% by weight of egg, 11.14% by weight of water, 0.8% by weight of salt, and 0.06% by weight of pepper. In addition, fumaric acid coated with tallow and 2N-NaOH were used to obtain a predetermined pH. The pH was adjusted in a preliminary test in advance to determine the amount of addition to be a predetermined pH after heating and to set the blending amount. After the raw materials and the pH adjuster were weighed according to the basic formulation, sodium lactate and sodium acetate were metered in to the addition amounts shown in Table 3 with respect to the total amount of the material, and mixed sufficiently. About 30 g of the mixed material was shape | molded in the shape of a dump end, and it heated in about 95 degreeC hot water until it became the center temperature of 80 degreeC. After heating, it was cooled for about 10 minutes and again stored in a refrigerator at 0 to 2 ° C. overnight.
(젖산균접종시험)(Lactic acid bacteria inoculation test)
가공식품의 변질원인균으로서, 분리되어 동결보관되어 있던 Lactobacillus viridescens -1 PSC-Y510101, Lactobacillus casei -14 PSC-Y510301, Leuconostoc sp.-10 PSC-Y539901, Enterococcus faecalis -15 PSC-Y520101을 공시균주로서 이용 하였다. 각각의 균주는 APT브로스(DIFCO사 제품) 10ml에 접종하고, 32℃에서 약 24시간 배양한 후, 2℃에서 2일간 보관하고, 4균주의 균수가 동일량이 되도록 멸균생리식염수(식염농도: 0.86%)를 사용하여 혼합하였다. 이 혼합한 균액을 희석하고, 닭경단에 균액 0.5ml를 첨가하고, 약 10CFU/g이 되도록 접종하였다. 이를 진공포장하고 10℃에 보관한 후, 경시적으로 BCP부가플레이트카운트배지를 사용하여 젖산균수를 측정하였다. 그 결과를 표 3에 나타낸다. 표 3의 숫자는 세균수가 105CFU/g 이상에 도달한 일수를 나타내고, 20<는 보관 20일째에서도 세균수가 105CFU/g 미만인 것을 나타낸다. 또한 표 중의 진한 부분은 표 2의 결과가 ○인 것을 나타낸다.As strains of processed foods, Lactobacillus viridescens -1 PSC-Y510101, Lactobacillus casei -14 PSC-Y510301, Leuconostoc sp.-10 PSC-Y539901, Enterococcus faecalis -15 PSC-Y520101, which were separated and frozen and stored, were used. It was. Each strain was inoculated in 10 ml of APT broth (DIFCO Co., Ltd.), incubated at 32 ° C. for about 24 hours, and stored at 2 ° C. for 2 days. %). The mixed bacterial solution was diluted, 0.5 ml of the bacterial solution was added to chicken dumplings, and inoculated to about 10 CFU / g. After vacuum packing and storing at 10 ° C, the number of lactic acid bacteria was measured using BCP addition plate count medium over time. The results are shown in Table 3. The numbers in Table 3 indicate the number of days that the bacterial count reached 10 5 CFU / g or more, and 20 <indicates that the bacterial count was less than 10 5 CFU / g even on the 20th day of storage. In addition, the dark part of a table | surface shows that the result of Table 2 is (circle).
pH 6.0pH 6.0
pH 6.5pH 6.5
(시험결과)(Test result)
젖산나트륨, 아세트산나트륨 모두 첨가량의 증가에 따라 젖산균에 대한 정균효과는 증가하였다. 젖산나트륨은 pH가 5.5∼6.5의 사이에서 변화해도 거의 그 효과는 변화하지 않았지만, 아세트산나트륨은 pH가 높아지면 현저히 정균효과가 저하하는 것이 확인되었다. 또한 젖산나트륨과 아세트산나트륨을 조합시킴으로써 넓은 pH영역에서 상호부가적, 상승효과에 의한 정균효과의 상승이 확인되며, 또한 pH가 낮을수록 그 경향은 강하게 나타났다. 또한, 표 3의 결과와 상기 표 2의 결과(표 3의 진한 부분 참조)를 같이 생각하면, 젖산나트륨 2중량% 이하를 함유한 가공식품 에 대하여 가공식품의 pH에 따라 일정한 비율로 아세트산나트륨의 첨가량을 변화시킴으로써 풍미에 대한 영향을 주지 않고, 미생물학적인 보존성을 향상시킬 수 있는 것이 명백해졌다.As the amount of sodium lactate and sodium acetate increased, the bacteriostatic effect on lactic acid bacteria increased. Although sodium lactate hardly changed the effect even if pH changed between 5.5-6.5, it was confirmed that bacteriostatic effect remarkably decreased when sodium acetate became high pH. In addition, the combination of sodium lactate and sodium acetate increased the bacteriostatic effect due to mutual additive and synergistic effects in a wide pH range, and the lower the pH, the stronger the trend. In addition, considering the results in Table 3 and the results in Table 2 (refer to the darker part in Table 3), the ratio of sodium acetate at a constant ratio of processed foods containing 2% by weight or less of sodium lactate was determined according to the pH of the processed foods. By changing the addition amount, it became clear that the microbiological preservation can be improved without affecting the flavor.
실시예 2Example 2
(공시품의 제조)(Production of a test article)
(1) 닭경단(1) chicken dumplings
닭경단의 기본배합은, 저민 닭고기(다리고기를 5mm로 그라인드한 것) 67중량 %, 생빵가루 13중량%, 계란 8중량%, 물 11.14중량%, 식염 0.8중량%, 후추 0.06중량 %으로 하였다. 기본배합에 따라 원재료를 계량한 후, 젖산나트륨, 아세트산나트륨, 산성피로인산나트륨 및 글리신을 재료전량에 대하여 표 4에 나타낸 첨가량이 되도록 계량 첨가하고 충분히 혼합하였다. 혼합한 원료를 약 30g씩 경단형상으로 정형하고, 약 95℃의 뜨거운 물에서 중심온도 80℃가 될 때까지 가열하였다. 가열후, 약 10분 냉각하고 다시 하룻밤 동안 0∼2℃의 냉장고에서 보관하여 공시품으로 하였다. 또한, 공시품의 pH는 어느 시험구도 5.9∼6.0의 범위이며, 또한 관능평가에서는 어느 것도 문제점은 확인되지 않았다.The basic composition of chicken dumplings was 67% by weight of minced chicken (5 mm ground meat), 13% by weight of bread, 8% by weight of egg, 11.14% by weight of water, 0.8% by weight of salt, and 0.06% by weight of pepper. . After the raw materials were weighed according to the basic formulation, sodium lactate, sodium acetate, acidic pyrophosphate and glycine were metered in to the addition amounts shown in Table 4 with respect to the total amount of the material, and mixed sufficiently. About 30 g of each mixed raw material was shape | molded by the end shape, and it heated in about 95 degreeC hot water until it became 80 degreeC of center temperature. After heating, the mixture was cooled for about 10 minutes and stored in a refrigerator at 0 to 2 ° C. overnight to prepare a test article. In addition, the pH of the specimen was in the range of 5.9 to 6.0 in any test zone, and no problem was observed in the sensory evaluation.
(2) 조미돈육(2) seasoned pork
불고기용 조미돈육의 기본배합은, 돼지고기로스부위(약 2mm 두께로 슬라이스된 것) 70중량%, 불고기용 조미국물 30중량%로 하였다. 기본배합에 따라서 원재료를 계량한 후, 젖산나트륨, 아세트산나트륨, 아디핀산을 전체량에 대하여 표 5에 나타낸 첨가량이 되도록 계량 첨가하고 충분히 혼합하였다. 혼합한 후, 하룻밤 동 안 0∼2℃의 냉장고에서 보관하였다. 또한 공시품의 pH는 어느 시험구도 5.6∼5.7의 범위이며, 또한 관능평가에서는 어느 것도 문제점은 확인되지 않았다.The basic formulation of bulgogi seasoned pork was 70% by weight of pork loin (sliced to a thickness of about 2mm), and 30% by weight of marinated pork. After the raw materials were weighed according to the basic formulation, sodium lactate, sodium acetate, and adipic acid were metered in to the amounts shown in Table 5 with respect to the total amount, and mixed sufficiently. After mixing, it was stored in a refrigerator at 0 to 2 ° C. overnight. In addition, the pH of the specimens ranged from 5.6 to 5.7 in any of the test zones, and none of the problems were confirmed in the sensory evaluation.
(시험방법)(Test Methods)
닭경단에 대해서는 실시예 1에서의 젖산균 접종시험과 동일한 방법으로 정균효과를 평가하였다. 한편, 조미돈육은 하룻밤 동안 냉장고에서 보관한 것을 약 100g씩 진공포장하여 10℃에 보관하고, 이를 경시적으로 표준한천배지를 이용하여 세균수를 측정하였다. 그 결과를 표 4 및 표 5에 각각 나타낸다.For chicken dumplings, the bacteriostatic effect was evaluated in the same manner as in the lactic acid bacteria inoculation test in Example 1. On the other hand, seasoned pork was vacuum-packed about 100g each stored in the refrigerator overnight and stored at 10 ℃, this was measured by using a standard agar medium over time. The results are shown in Tables 4 and 5, respectively.
또한, 표 4 및 표 5중의 [보존일수(일)]은 세균수가 105CFU/g 이상에 도달한 보관일수로 나타내었다.In addition, [Days of Storage (Days)] in Tables 4 and 5 were represented as storage days when the bacterial count reached 10 5 CFU / g or more.
(시험결과)(Test result)
표 4로부터 알 수 있는 바와 같이, 닭경단에서는 상기 시험예 2에서 풍미에 영향을 주지 않고 첨가가능하다고 판단된 젖산나트륨 1.0중량%와 아세트산나트륨 0.3중량%의 조합에 산성피로인산나트륨과 글리신을 단독 또는 병용하여 첨가함으로써 105CFU/g 이상까지 도달하는 기간이 2∼7일 연장되는 것이 확인되었다. 또한 표 5에서 알 수 있는 바와 같이, 조미돈육에서는 젖산나트륨과 아세트산나트륨에 다시 아디핀산을 첨가함으로써 105CFU/g 이상까지 도달하는 기간이 3일 연장되는 것이 확인되었다.As can be seen from Table 4, in chicken dumplings, sodium pyrophosphate and glycine alone were added to a combination of 1.0% by weight of sodium lactate and 0.3% by weight of sodium acetate, which were determined to be added without affecting the flavor in Test Example 2. Or it was confirmed that the period which reaches to 10 5 CFU / g or more extended by 2-7 days by adding in combination. In addition, as can be seen from Table 5, it was confirmed that in the seasoned pork, the period of reaching up to 10 5 CFU / g or more was extended by 3 days by adding adipic acid to sodium lactate and sodium acetate again.
본 발명의 가공식품의 보존성 향상방법에 의하면, 여러 가공식품본래의 풍미에 영향을 주지 않고 가공식품의 보존성을 향상시킬 수 있다. 또한, 젖산나트륨과 아세트산나트륨에 산성피로인산나트륨과 글리신, 또는 아디핀산을 병용함으로써 풍미의 밸런스에 영향을 주는 일없이 한층 뛰어난 정균효과가 얻어졌다.
According to the method for improving the preservation of processed foods of the present invention, the preservation of processed foods can be improved without affecting the flavors of various processed foods. Furthermore, by using acidic pyrophosphate, glycine, or adipic acid in combination with sodium lactate and sodium acetate, a superior bacteriostatic effect was obtained without affecting the balance of flavor.
Claims (7)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000-59669 | 2000-03-03 | ||
| JP2000059669A JP3651879B2 (en) | 2000-03-03 | 2000-03-03 | How to improve shelf life of processed foods |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010087129A KR20010087129A (en) | 2001-09-15 |
| KR100708419B1 true KR100708419B1 (en) | 2007-04-18 |
Family
ID=18580087
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000063755A KR100708419B1 (en) | 2000-03-03 | 2000-10-28 | Method for Improving Preservation of Processed Foods |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP3651879B2 (en) |
| KR (1) | KR100708419B1 (en) |
| TW (1) | TWI262055B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101447193B1 (en) | 2013-09-13 | 2014-10-08 | 주식회사 케이티에스푸드 | Composition for processing meat product and method for processing meat product using the same |
| KR102003459B1 (en) | 2019-02-22 | 2019-07-25 | 아침 주식회사 | Method for Manufacture of processed food |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020088034A (en) * | 2001-05-16 | 2002-11-25 | (주)진성종합식품 | Composition of a raw clod instantly noodles for improvement of preservation and aggregation, and manufacture method |
| EP1629724A1 (en) | 2004-08-27 | 2006-03-01 | PURAC Biochem BV | The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks |
| JP5824305B2 (en) * | 2010-09-28 | 2015-11-25 | 上野製薬株式会社 | Shelf life improver for processed meat products and method for preserving processed meat products using the same |
| JP5675251B2 (en) * | 2010-10-01 | 2015-02-25 | 博衛 小川 | Raw-flavored raw meat flavor improving and preventing agent and method, raw meat containing the same |
| JP6987918B2 (en) * | 2020-04-02 | 2022-01-05 | 丸大食品株式会社 | Meat product manufacturing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59175870A (en) * | 1983-03-26 | 1984-10-04 | Showa Sangyo Kk | Method for improving preservability of processed food |
-
2000
- 2000-03-03 JP JP2000059669A patent/JP3651879B2/en not_active Expired - Lifetime
- 2000-10-04 TW TW089120666A patent/TWI262055B/en not_active IP Right Cessation
- 2000-10-28 KR KR1020000063755A patent/KR100708419B1/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59175870A (en) * | 1983-03-26 | 1984-10-04 | Showa Sangyo Kk | Method for improving preservability of processed food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101447193B1 (en) | 2013-09-13 | 2014-10-08 | 주식회사 케이티에스푸드 | Composition for processing meat product and method for processing meat product using the same |
| KR102003459B1 (en) | 2019-02-22 | 2019-07-25 | 아침 주식회사 | Method for Manufacture of processed food |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001245644A (en) | 2001-09-11 |
| JP3651879B2 (en) | 2005-05-25 |
| TWI262055B (en) | 2006-09-21 |
| KR20010087129A (en) | 2001-09-15 |
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