KR101278762B1 - A Composition For Browning Inhibition of Fruits and Vegetables And Method For Browning Inhibition Using The Same - Google Patents
A Composition For Browning Inhibition of Fruits and Vegetables And Method For Browning Inhibition Using The Same Download PDFInfo
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- KR101278762B1 KR101278762B1 KR1020100131526A KR20100131526A KR101278762B1 KR 101278762 B1 KR101278762 B1 KR 101278762B1 KR 1020100131526 A KR1020100131526 A KR 1020100131526A KR 20100131526 A KR20100131526 A KR 20100131526A KR 101278762 B1 KR101278762 B1 KR 101278762B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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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
- 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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
본 발명은 과일, 채소류의 갈변억제제인 KIF 조성물 및 이를 이용한 과채의 갈변을 억제하는 방법에 관한 것이다. 보다 구체적으로는 키토산(chitosan), 산수유 추출물, 시스테인(Cysteine), 시트르산염(Citrate)을 포함하는 갈변 억제제, KIF 조성물 및 이를 이용한 과일, 채소류 갈변 억제 방법에 관한 것이다.The present invention relates to a KIF composition which is a browning inhibitor of fruits and vegetables, and a method of inhibiting browning of fruits and vegetables using the same. More specifically, the present invention relates to a browning inhibitor including chitosan, cornus extract, cysteine, and citrate, a KIF composition, and a method for inhibiting browning of fruits and vegetables using the same.
Description
본 발명은 과일, 채소류의 갈변억제제 조성물 및 이를 이용한 과일, 채소류의 갈변을 억제하는 방법에 관한 것이다.The present invention relates to a browning inhibitor composition of fruits and vegetables and a method of inhibiting browning of fruits and vegetables using the same.
일반적으로, 식품을 가공 또는 저장하는 동안에 식품의 고유한 빛깔이 퇴색되거나 변색을 일으켜 점차 갈색 내지 암갈색으로 변하는 여러 가지 복잡한 반응을 갈변 반응(Browning reaction)이라고 한다. 이러한 변색은 대부분의 외관과 풍미를손상시켜 소비자의 기호성을 저하시킬 뿐만 아니라, 영양가 등에 큰 영향을 미치므로 상품의 가치에 직접적으로 또는 간접적으로 영향을 미치기 때문에 식품의 저장 및 가공에 매우 중요하게 취급되어지고 있다. In general, a variety of complex reactions in which the intrinsic color of a food discolors or discolors and gradually changes from brown to dark brown during food processing or storage are called browning reactions. This discoloration not only degrades the appearance and flavor of most consumers, but also affects the nutritional value of the product, which affects the value of the product directly or indirectly. It is done.
갈변은 효소적 갈변과 비효소적 갈변으로 나누어지지만 신선한 과실에서는 주로 전자, 가공품은 후자의 원인에 의해 갈변반응이 일어난다. 효소적 갈변은 과일 및 채소를 절단, 파쇄하거나 껍질을 벗길 때 생기는 외적 요인이나 심한 온도 변화에 따른 생리적 교란으로 세포가 손상되면서 일어난다. 이러한 효소적 갈변에서는 과실의 갈변에 관계되는 주요 효소로서 폴리페놀 산화효소(polyphenol oxidase)가 있고, 클로로겐산(chlorogenic acid)를 비롯하여 여러 가지 페놀류 또는 폴리페놀류에 작용한다. 그 결과 그들이 퀴논(quinone)으로 변화하여 이것이 중합하든지 또는 아미노화합물과 반응하여 그 반응생성물이 중합하여 갈색의 착색물질을 생성, 갈색화한다.Browning is divided into enzymatic browning and non-enzymatic browning, but in fresh fruits, browning reaction occurs mainly in the former and processed products in the latter. Enzymatic browning occurs when cells are damaged by external factors caused by cutting, breaking, or peeling fruits and vegetables, or by physiological disturbances caused by severe temperature changes. In such enzymatic browning, the main enzyme involved in the browning of fruit is polyphenol oxidase, and acts on various phenols or polyphenols, including chlorogenic acid. As a result, they turn into quinones and either polymerize or react with amino compounds to polymerize the reaction product, producing a brown colored substance that is browned.
이들 효소반응에 의한 갈변을 방지하기 위해서는 과실에 함유된 페놀류의 산화효소를 불활성화시키기 위한 방법으로는 데치기 등의 가열처리 이외에 oxidase 저해물, 식염, 산, 아스코르브산, 시스테인, 아황산염의 첨가 등이 있다. 갈변방지에 가장 효과가 있는 데치기나 박피 등의 가열처리는, 한편으로는 과실의 텍스처, 향기, 맛 등에 악영향을 주는 경우도 있어 가열조건에 관해서는 충분히 고려해야 한다. 또한 아스코르브산은 갈변방지, 황산화제로서 널리 이용되고 있지만, 아스코르브산 자체가 산화효소에 의해 갈변의 원인이 되기 때문에 첨가량이나 공존물질을 고려하지 않으면 안 된다. In order to prevent browning by these enzyme reactions, the method of inactivating the oxidase of phenols contained in the fruit includes the addition of oxidase inhibitor, salt, acid, ascorbic acid, cysteine, sulfite, etc. have. The heat treatment such as decay and peeling, which is most effective in preventing browning, may adversely affect the texture, fragrance, and taste of the fruit. On the other hand, the heating conditions should be fully considered. Ascorbic acid is widely used as a browning prevention and sulfate agent, but ascorbic acid itself causes browning by oxidase, the amount of addition and coexisting materials must be considered.
비효소적갈변은 과실의 가공공정 중 일어나는 아미노-카보닐반응(마이야르 반응)이 주된 반응이다. 이 반응은 아미노산, 펩티드, 단백질, 아민류 등의 아미노화합물과 알도오스나 케토오스 같은 환원당, 소당이나 다당의 환원성 말단과 카보닐 관련물질이 반응하여 멜라노이딘(melanoidin)이라고 부르는 함질소갈변물질이 생긴다. 갈변에 영향을 주는 인자는 카보닐 화합물, pH, 수분, 온도, 산소, 금속 등이 있다. 비효소적갈변의 방지에는 산소 제거, 저온 유지, 아황산염의 첨가 등이 유효하다.
Non-enzymatic browning is the main reaction of amino-carbonyl reaction (Meylar reaction) that occurs during processing of fruits. In this reaction, amino compounds such as amino acids, peptides, proteins, and amines react with reducing sugars such as aldose or ketose, reducing ends of small sugars and polysaccharides, and carbonyl-related substances, resulting in nitrogen-containing browning substances called melanoidin. Factors affecting browning include carbonyl compounds, pH, moisture, temperature, oxygen, and metals. Oxygen removal, low temperature maintenance, addition of sulfite, etc. are effective for prevention of non-enzymatic browning.
최근에는 신선도와 편의성을 동시에 추구하는 소비자의 욕구를 충족시켜 줄 수 있는 신선편이(fresh-cut) 과일, 채소류의 소비가 급격하게 증가하고 있다. 신선편이 과일, 채소류 제품은 과일, 채소를 세척, 절단한 후 사용자나 소비자의 요구에 맞는 형태와 크기로 포장하여 유통하여, 판매하는 것으로, 편의성과 경제성을 장점으로 가진다. 그러나 이러한 신선편이 제품은 가공 공정을 거치면서 색과 조직감 등 품질이 악화되며 저장 유효 기간을 단축시키는 문제점이 발생할 수 있다. Recently, the consumption of fresh-cut fruits and vegetables that can satisfy the needs of consumers seeking both freshness and convenience is increasing rapidly. Fresh-cut fruits and vegetables products are washed, cut, and then packaged and distributed in shape and size to meet the needs of users or consumers, and have advantages of convenience and economy. However, these fresh-shifted products may suffer from problems such as deterioration in quality such as color and texture and shortened shelf life during the processing process.
본 발명에서는 이러한 신선편이 제품의 급속한 확산 추세에 따른 관련기술의 중대성 및 수요급증 전망에 따라 제품의 보존 및 저장 기간 연장을 위한 갈변 억제제 및 이를 이용한 갈변 억제 방법을 개발하였다.The present invention has developed a browning inhibitor and a browning suppression method for prolonging the preservation and storage period of the product according to the importance of the related technology according to the rapid proliferation trend of fresh products.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 본 발명의 목적은 신선편이 과일, 채소류가 쉽게 갈변되는 현상을 억제하면서 항산화 활성 및 향균력이 우수하며, 독성이 없어 안전하게 이용될 수 있는 갈변 억제제 조성물 및 이를 이용한 갈변 억제 방법을 제공하고자 한다.The present invention is to solve the above problems, an object of the present invention is the browning inhibitor composition which is excellent in antioxidant activity and antimicrobial power, and can be safely used while suppressing the phenomenon that the fresh pieces are easily browned fruit, vegetables And to provide a browning inhibition method using the same.
상기 목적을 달성하기 위하여, 본 발명은 키토산(chitosan), 산수유 추출물, 시스테인(Cysteine) 및 시트르산염(Citrate)을 포함하는 과일, 채소류의 갈변억제제 조성물(이하 KIF(Keep It Fresh) 조성물이라 한다.)을 제공한다. 보다 상세하게는 0.1 내지 1 중량% 키토산, 1 내지 3 중량% 산수유 추출물, 1 내지 3 중량% 시스테인, 1 내지 3 중량% 시트르산염 및 잔량의 물을 포함하는 과일, 채소류의 갈변억제제인 KIF(Keep It Fresh) 조성물을 제공한다. In order to achieve the above object, the present invention is a browning inhibitor composition (hereinafter referred to as KIF (Keep It Fresh) composition of fruits and vegetables, including chitosan, cornus extract, cysteine and citrate). ). More specifically, KIF (Keep), which is a browning inhibitor of fruits and vegetables, containing 0.1 to 1 wt% chitosan, 1-3 wt% cornus extract, 1-3 wt% cysteine, 1-3 wt% citrate, and residual water It Fresh) provides a composition.
또한, KIF 조성물을 이용한 과일, 채소류의 갈변 억제방법으로서,In addition, as a method of inhibiting browning of fruits and vegetables using the KIF composition,
S1) 키토산, 산수유 추출물, 시스테인, 시트르산염 및 물을 혼합하여 갈변 억제제인 KIF 조성물을 제조하는 단계; S1) preparing a KIF composition which is a browning inhibitor by mixing chitosan, cornus extract, cysteine, citrate and water;
S2) 갈변되기 쉬운 과일, 채소류를 상기 제조된 KIF 조성물로 처리하는 단계; 및S2) treating the browning fruit and vegetables with the KIF composition prepared above; And
S3) 0℃ 초과 10℃이하에서 저장 및 유통하는 단계를 포함하는 과일, 채소류 갈변 억제제인 KIF 조성물을 이용한 갈변 억제방법을 제공한다.S3) provides a method for inhibiting browning using a KIF composition, which is a fruit and vegetable browning inhibitor, comprising the step of storing and circulating at greater than 0 ° C and below 10 ° C.
본 발명의 갈변 억제제인 KIF 조성물로 절단 또는 가공을 통하여 쉽게 갈변되기 쉬운 결구상추(양상추), 감자, 사과 등의 신선편이 과일, 채소류를 처리함으로써 과일, 채소류의 갈변을 억제하여 저장력을 높이므로 품질 향상 및 유통기간을 연장시켜 상품성을 향상시키는 장점을 가진다. 또한, 본 발명의 KIF 조성물은 안정성을 가지면서 항산화 활성 및 향균 효과가 우수하다. Fresh cuts such as cabbage lettuce (lamb lettuce), potatoes, apples, etc., which are easily browned through cutting or processing with the KIF composition, which is the browning inhibitor of the present invention, increase the storage capacity by suppressing the browning of fruits and vegetables by treating fruits and vegetables. It has the advantage of improving the merchandise by improving and extending the shelf life. In addition, the KIF composition of the present invention has excellent stability and antioxidant activity and antibacterial effect.
도 1은 KIF 조성물(실시 제조예 1) 및 기타 첨가물(비교 제조예 5 내지 6)을 각각 처리하여 6일 동안 저장한 후 신선편이 결구상추의 색도를 나타낸 결과이다. (A)는 명도, (B)는 적색도를 나타낸 결과이다.
도 2는 KIF 조성물(실시 제조예 1) 및 기타 첨가물(비교 제조예 5 및 6)을 각각 처리하여 6일 동안 저장한 후 신선편이 결구상추의 갈변지수를 나타낸 실험 결과이다.1 is a result showing the chromaticity of freshly sliced cabbage lettuce after storage for 6 days by treating the KIF composition (Example 1) and other additives (Comparative Examples 5 to 6), respectively. (A) shows the lightness and (B) shows the redness.
Figure 2 is an experimental result showing the browning index of fresh flakes of cabbage lettuce after storage for 6 days by treating the KIF composition (Example 1) and other additives (Comparative Examples 5 and 6), respectively.
이하, 본 발명을 더욱 구체적으로 설명한다.Hereinafter, the present invention will be described more specifically.
본 발명은 키토산(chitosan), 산수유 추출물, 시스테인(Cysteine) 및 시트르산염(Citrate)을 포함하는 과일 또는 채소의 갈변억제제 조성물(KIF(Keep It Fresh))에 관한 것이다. 보다 상세하게는 0.1 내지 1 중량% 키토산, 1 내지 3 중량% 산수유 추출물, 1 내지 3 중량% 시스테인, 1 내지 3 중량% 시트르산염 및 잔량의 물을 포함하는 과일, 채소류의 갈변억제제인 KIF(Keep It Fresh) 조성물에 관한 것이다.The present invention relates to a browning inhibitor composition (KIF (Keep It Fresh)) of fruits or vegetables, including chitosan, cornus extract, cysteine and citrate. More specifically, KIF (Keep), which is a browning inhibitor of fruits and vegetables, containing 0.1 to 1 wt% chitosan, 1-3 wt% cornus extract, 1-3 wt% cysteine, 1-3 wt% citrate, and residual water It Fresh) relates to a composition.
본 발명의 갈변억제제인 KIF 조성물을 적용하는 상기 과일, 채소류는 특별히 제한하지는 않으나, 예를 들어 결구상추, 감자, 사과 등에 효과가 우수하며, 특히 절단 및 가공 공정을 거친 신선편이 과일, 채소류에 이용하는 것이 바람직하다. 여기서, 신선편이(fresh-cut) 과일, 채소류는 이용하기 편리할 뿐 아니라, 저온 상태에서 가공 유통되어 신선하고, 포장되어 있어서 위생적이며, 휴대하기가 용이하다는 장점이 있다. 그러나 신선편이 제품은 원료가 박피, 절단, 세척 등의 가공을 거침에 따라 일반 과일, 채소보다 품질이 빨리 변할 수 있으므로 품질을 유지할 수 있는 기술이 요구되고 있다.
The fruit and vegetables to which the KIF composition, which is a browning inhibitor of the present invention, are not particularly limited, but are excellent in, for example, cabbage lettuce, potatoes, apples, etc. It is preferable. Here, fresh-cut fruits and vegetables are not only convenient to use, but also processed and distributed in a low temperature state, and are fresh, packaged, hygienic, and easy to carry. However, fresh-shifted products are required to have a technology that can maintain their quality as raw materials can change faster than normal fruits and vegetables as raw materials are processed such as peeling, cutting and washing.
상기 키토산은 갑각류에 함유되어 있는 키틴을 탈아세틸화하여 얻어낸 물질이다. 여기서, 상기 키토산은 초음파 처리 후 용매인 아세트산을 감압 건조로 제거한 후 동결 건조하여 물에 용해시켜 사용할 수 있으나, 이에 한정하는 것은 아니다. 상기 키토산은 조성물 총 중량에 대하여 0.1 내지 1 중량%로 포함되는 것이 바람직하며, 0.1 중량% 미만일 경우에는 항균력이 나타나지 않았으며, 1 중량%를 초과하여 포함된 경우에는 용액의 점도가 너무 높아져 항갈변 실험에 적합하지 않았다.
The chitosan is a substance obtained by deacetylating chitin contained in shellfish. Here, the chitosan may be used after removing the acetic acid, which is a solvent, by vacuum drying after sonication, and freeze drying to dissolve it in water, but is not limited thereto. The chitosan is preferably included in 0.1 to 1% by weight based on the total weight of the composition, when less than 0.1% by weight did not appear antimicrobial activity, when contained in more than 1% by weight the viscosity of the solution is too high anti-browning It was not suitable for the experiment.
상기 산수유 추출물은 산수유에서 용매로 추출하여 제조할 수 있으며, 상기 추출물의 용매는 당 업계에서 통상적으로 이용되는 것이면 사용가능하나, 물로 추출하여 사용하는 것이 가장 바람직하다. 상기 산수유 추출물은 조성물 총 중량에 대하여 1 내지 3 중량%로 포함되는 것이 바람직하며, 1 중량% 미만일 경우에는 항균력이 나타나지 않았으며, 3 중량%를 초과하여 포함된 경우에는 자체 색으로 인하여 항갈변 효과가 나타나지 않았다.
The cornus extract may be prepared by extracting the solvent from cornus oil, and the solvent of the extract may be used as long as it is commonly used in the art, but is most preferably used by extracting with water. The cornus extract is preferably contained in 1 to 3% by weight based on the total weight of the composition, when less than 1% by weight did not show antimicrobial activity, when contained in more than 3% by weight anti-browning effect due to its own color Did not appear.
상기 시스테인(cysteine)은 황을 함유하는 아미노산으로, 메르캅토기(설포하이드릴기, －SH)를 포함하고 있으며, 본 발명에서는 L-시스테인(L-cysteine)을 이용하는 것이 바람직하다. 상기 시스테인은 조성물 총 중량에 대하여 1 내지 3 중량%로 포함되는 것이 바람직하며, 1 중량% 미만일 경우에는 항산화력과 항갈변 효과가 낮게 나타나거나 없었으며, 3 중량%를 초과하여 포함된 경우에는 항산화력과 항갈변 효과가 없다.
The cysteine is an amino acid containing sulfur and contains a mercapto group (sulfohydryl group, -SH). In the present invention, L-cysteine is preferably used. The cysteine is preferably contained in 1 to 3% by weight based on the total weight of the composition, when less than 1% by weight of the antioxidant power and anti-browning effect is low or absent, when contained in more than 3% by weight of antioxidant There is no force and anti-browning effect.
상기 시트르산염(Citrate)은 시트르산 나트륨염 등을 들 수 있으나, 이에 한정되지는 않는다. 시트르산염은 조성물 총 중량에 대하여 1 내지 3 중량%로 포함되는 것이 바람직하며, 1 중량% 미만일 경우에는 항갈변 효과가 나타나지 않았으며, 3 중량%를 초과하여 포함된 경우에는 항갈변효과가 미미하다.
The citrate may include sodium citrate, but is not limited thereto. The citrate salt is preferably included in an amount of 1 to 3% by weight based on the total weight of the composition. When the content is less than 1% by weight, the anti-browning effect is not observed. .
본 발명의 과일, 채소류 갈변억제제인 KIF(Keep It Fresh) 조성물은 항산화력 및 향균력에 우수한 효과를 가진다.
KIF (Keep It Fresh) composition of the fruit and vegetable browning inhibitor of the present invention has an excellent effect on the antioxidant and antibacterial activity.
또한, KIF 조성물을 이용한 과일, 채소류의 갈변 억제방법으로서,In addition, as a method of inhibiting browning of fruits and vegetables using the KIF composition,
S1) 키토산, 산수유 추출물, 시스테인, 시트르산염 및 물을 혼합하여 갈변 억제제인 KIF 조성물을 제조하는 단계; S1) preparing a KIF composition which is a browning inhibitor by mixing chitosan, cornus extract, cysteine, citrate and water;
S2) 갈변되기 쉬운 과일, 채소류에 상기 제조된 KIF 조성물을 처리하는 단계; 및S2) treating the prepared KIF composition to fruits and vegetables that are susceptible to browning; And
S3) 0℃초과 10℃이하에서 저장 및 유통하는 단계를 포함하는 과일, 채소류 갈변 억제제인 KIF 조성물을 이용한 갈변 억제방법을 제공한다.
S3) provides a method for inhibiting browning using KIF composition, which is a fruit and vegetable browning inhibitor including the step of storing and circulating below 0 ° C and below 10 ° C.
이때, 상기 조성물은 0.1 내지 1 중량% 키토산, 1 내지 3 중량% 산수유 추출물, 1 내지 3 중량% 시스테인, 1 내지 3 중량% 시트르산염 및 잔량의 물을 포함하는 것으로, 혼합 순서에 관계없이 상기와 같은 함량에 맞추어 첨가한다. In this case, the composition comprises 0.1 to 1% by weight chitosan, 1 to 3% by weight cornus extract, 1 to 3% by weight cysteine, 1 to 3% by weight citrate and the balance of water, regardless of the mixing order Add to the same amount.
상기 키토산은 초음파 처리 후 용매인 아세트산을 감압 건조로 제거한 후 동결 건조하여 물에 용해시켜 사용하는 것이 바람직하며, 보다 바람직하게는 0.5% 아세트산(acetic acid)에 녹인 후 초음파 처리하여 아세트산을 감압증류 방법으로 제거하고 동결건조하여 사용할 수 있으나, 이에 한정되는 것은 아니다.The chitosan is preferably used after removing the acetic acid which is a solvent after sonication under reduced pressure drying and freeze-dried to dissolve in water, more preferably dissolved in 0.5% acetic acid and sonicated by acetic acid. Can be removed and freeze-dried, but is not limited thereto.
또한, 상기 과일, 채소류 갈변 억제제인 KIF 조성물을 이용한 갈변 억제방법의 S2)단계 이후, 필름 포장하는 단계를 추가로 포함할 수 있다.In addition, after the step S2) of the browning inhibition method using the KIF composition, which is the fruit and vegetable browning inhibitor, it may further comprise the step of film packaging.
상기 필름은 당 업계에서 통상적으로 이용하는 것이면 어느 것이나 이용가능하나, 바람직하게는 30㎛ 내지 100㎛의 두께의 폴리에틸렌(PE) 필름, 나일론/폴리에틸렌(Ny/PE) 필름, 폴리스타이렌(PS) 및 폴리프로필렌(PP)로부터 선택되는 1 종 또는 2종이상인 것을 사용할 수 있다.
The film may be any one commonly used in the art, but preferably a polyethylene (PE) film, nylon / polyethylene (Ny / PE) film, polystyrene (PS), and polypropylene having a thickness of 30 μm to 100 μm One or two or more kinds selected from (PP) can be used.
상기 S2) 단계에서 KIF 조성물을 처리하는 방법은 당 업계에서 통상적으로 처리하는 방법이면 어느 것이든 무방하나, 바람직하게는 침지 또는 분무 형식으로 적용할 수 있으며, 더욱 바람직하게는 침지하여 처리하는 것이다. The method of treating the KIF composition in the step S2) may be any method that is commonly treated in the art, but may be preferably applied by dipping or spraying, and more preferably by dipping.
상기 KIF 조성물을 처리하는 방법에서 침지 방법은 과일, 채소류를 KIF 조성물에 10초 내지 5분간 침지하여 꺼내어 세척단계를 거치는 것이 바람직하며, 보다 바람직하게는 20초 내지 2분간 침지시키는 것이다.
In the method of treating the KIF composition, the immersion method is preferably carried out by washing and immersing the fruits and vegetables in the KIF composition for 10 seconds to 5 minutes, and more preferably 20 seconds to 2 minutes.
본 발명에 의한 방법에 의하면 가공하지 않은 과일, 채소류의 갈변도 억제할 뿐만아니라 과일, 채소류를 가공하여 제조되는 신선편이 제품, 건조스낵, 쥬스 등의 음료 등의 제조과정 중에서 발생하는 갈변 억제에도 이용할 수 있다.
According to the method of the present invention, not only the browning of unprocessed fruits and vegetables is suppressed, but also the fresh pieces produced by processing the fruits and vegetables can be used to suppress browning occurring during the production of beverages such as products, dried snacks, juices, and the like. Can be.
또한, 본 발명의 KIF 조성물은 적용하는 과일, 채소류의 품목, 원하는 저장기간, 효과 등에 따라 당업자가 물로 적절히 희석하여 사용할 수 있다. 또한 상기 KIF 조성물은 아스코르브산을 추가로 포함할 수 있다.In addition, the KIF composition of the present invention can be properly diluted with water by those skilled in the art according to the items of the fruits, vegetables, desired storage period, effect, and the like to be applied. In addition, the KIF composition may further comprise ascorbic acid.
또한, 상기 KIF 조성물은 과채의 종류 및 특성에 따라 농도, 처리방식 등을 다르게 처리할 수 있다.
In addition, the KIF composition may be treated in different concentrations, treatment methods, etc. according to the type and characteristics of the fruit.
이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하기로 한다. 이들 실시예는 단지 본 발명을 예시하기 위한 것이므로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지는 않는다.
Hereinafter, the present invention will be described in more detail with reference to Examples. Since these examples are only for illustrating the present invention, the scope of the present invention is not to be construed as being limited by these examples.
갈변 억제제인 Browning inhibitor KIFKIF 제조 : 실시 Manufacture: Conduct 제조예Manufacturing example 1 및 비교 1 and comparison 제조예Manufacturing example 1 내지 8 1 to 8
실시 practice 제조예Manufacturing example 1 One
키토산을 0.5% 아세트산에 중량비로 0.2% 되게 녹인 후 감압 건조하여 아세트산을 제거하고 동결 건조하여 준비하였고, 말린 산수유를 중량비 1: 100으로 물로 추출한 후 동결 건조하여 준비하였다. 상기 준비한 키토산 0.2 중량%, 상기 준비한 산수유 추출액 1 중량%, 시스테인 1 중량%, 시트르산염 1중량% 및 잔량의 물을 포함하는 갈변 억제제인 KIF 조성물을 제조하였다.
Chitosan was dissolved in 0.5% acetic acid at a weight ratio of 0.2%, dried under reduced pressure to remove acetic acid, and freeze-dried. Dried cornus oil was extracted with water at a weight ratio of 1: 100 and freeze-dried. A KIF composition was prepared, which is a browning inhibitor including 0.2 wt% of the prepared chitosan, 1 wt% of the prepared cornus extract, 1 wt% of cysteine, 1 wt% of citrate, and the remaining amount of water.
비교 compare 제조예Manufacturing example 1 One
실시예 1의 갈변 억제제, KIF 조성물 중 시스테인을 제외한 성분으로 제조된 조성물. Browning inhibitor of Example 1, a composition prepared from components other than cysteine in the KIF composition.
비교 compare 제조예Manufacturing example 2 2
실시예 1의 갈변 억제제, KIF 조성물 중 시트르산염을 제외한 성분으로 제조된 조성물. Browning inhibitor of Example 1, a composition prepared from components other than citrate in the KIF composition.
비교 compare 제조예Manufacturing example 3 3
실시예 1의 갈변 억제제, KIF 조성물 중 키토산을 제외한 성분으로 제조된 조성물. Browning inhibitor of Example 1, a composition prepared from the KIF composition other than chitosan.
비교 compare 제조예Manufacturing example 4 4
실시예 1의 갈변 억제제, KIF 조성물 중 산수유 추출물을 제외한 성분으로 제조된 조성물. Browning inhibitor of Example 1, a composition prepared with ingredients except the cornus extract in the KIF composition.
비교 compare 제조예Manufacturing example 5 5
수돗물.tap water.
비교 compare 제조예Manufacturing example 6 6
100ppm의 염소(Cl).
100 ppm chlorine (Cl).
실험예Experimental Example 1 One 갈변억제Browning control 효과 effect
실시 제조예 1의 KIF 조성물 및 KIF 조성물에서 각 성분을 하나씩 제외하여 제조된 비교 제조예 1 내지 4의 조성물에 신선편이 감자 또는 결구 상추를 침지하여 처리한 후, 저온(5℃)에서 저장하여 6일 후, 각각의 감자 및 결구 상추의 갈변도를 측정하여 갈변억제 효과를 실험하였다. 감자의 저장 (5℃) 6일 후 갈변도는 하기 표 1에 나타내었다.Example Preparation of the KIF composition of Comparative Example 1 and Comparative Example 1 to 4 prepared by removing each component from the KIF composition, freshly chopped potatoes or cabbage lettuce immersed and then treated at low temperature (5 ℃) 6 After one day, browning inhibition effect was tested by measuring the browning degree of each potato and cabbage lettuce. Browning after 6 days of storage (5 ° C.) of potatoes is shown in Table 1 below.
신선편이 결구 상추의 저장 (5℃) 6일 후 갈변도 측정 결과는 하기 표 2에 나타내었다.
Browning degree measurement results after 6 days of storage (5 ° C.) of freshly sliced cabbage lettuce are shown in Table 2 below.
제조예 1practice
Production Example 1
(w/o 시스테인)Comparative Preparation Example 1
(w / o cysteine)
(w/o 시트르산염)Comparative Production Example 2
(w / o citrate)
(w/o 키토산)Comparative Production Example 3
(w / o chitosan)
(w/o 산수유 추출물)Comparative Production Example 4
(w / o Cornus Extract)
*갈변이 가장 심한 것을 5로 정하고 갈변이 일어나지 않은 것을 0으로 하여 상대적으로 비교한 결과임.
* The result is a comparison of the most severe browning as 5 and the non-browning as 0.
제조예 1practice
Production Example 1
(w/o 시스테인)Comparative Preparation Example 1
(w / o cysteine)
(w/o 시트르산염)Comparative Production Example 2
(w / o citrate)
(w/o 키토산)Comparative Production Example 3
(w / o chitosan)
*갈변이 가장 심한 것을 5로 정하고 갈변이 일어나지 않은 것을 0으로 하여 상대적으로 비교한 결과임.
* The result is a comparison of the most severe browning as 5 and the non-browning as 0.
상기 표 1 및 표 2의 결과와 같이, 본 발명의 구성성분을 모두 포함하는 실시 제조예 1이 비교 제조예 1 내지 4보다 갈변 방지효과가 우수한 것으로 나타났다. 또한, KIF 조성물에서 구성 성분을 하나씩 제외한 용액(비교 제조예 1 내지 4)으로 실험 한 결과, 네가지 구성 성분 모두 갈변 억제 효과에 영향을 끼치는 것으로 나타났으며, KIF 조성물 중 시스테인이 항 갈변 효과가 가장 큰 것으로 나타났다.
As shown in the results of Table 1 and Table 2, Example Preparation Example 1 containing all of the components of the present invention was shown to be superior to the browning effect than Comparative Preparation Examples 1 to 4. In addition, as a result of experimenting with a solution (Comparative Preparation Examples 1 to 4) excluding one component from the KIF composition, it was found that all four components affect the browning inhibitory effect, and cysteine showed the most anti-browning effect among the KIF compositions. Turned out to be great.
실험예Experimental Example 2 항균 효과 2 antibacterial effect
KIF 조성물(실시 제조예 1) 및 각 성분을 하나씩 제외하여 제조된 비교 제조예 1 내지 4의 갈변 억제제 조성물에 신선편이 감자 또는 결구 상추를 침지하여 처리한 후, 저온(5℃)에서 저장하여 6일 후, 각각의 감자 및 결구 상추의 균수를 측정하여 향균력을 관찰하였다. 그 결과, KIF에서 제외한 성분의 종류에 따른 신선편이 감자 및 결구 상추의 향균력 실험의 결과를 하기 표 3, 4에 각각 나타내었다.
After the KIF composition (Example 1 Preparation) and the browning inhibitor composition of Comparative Preparation Examples 1 to 4 except for each component, were immersed in dipping potatoes or cabbage lettuce, they were stored at low temperature (5 ° C.) and stored at 6 ° C. After one day, the antimicrobial activity was observed by measuring the number of bacteria of each potato and cabbage lettuce. As a result, the results of the antibacterial activity test of freshly sliced potatoes and cabbage lettuce according to the types of ingredients excluded from KIF are shown in Tables 3 and 4, respectively.
제조예 1practice
Production Example 1
(w/o 시스테인)Comparative Preparation Example 1
(w / o cysteine)
(w/o 시트르산염)Comparative Production Example 2
(w / o citrate)
(w/o 키토산)Comparative Production Example 3
(w / o chitosan)
(logCFU/g)Total number of bacteria
(logCFU / g)
제조예 1practice
Production Example 1
(w/o 시스테인)Comparative Preparation Example 1
(w / o cysteine)
(w/o 시트르산염)Comparative Production Example 2
(w / o citrate)
(w/o 키토산)Comparative Production Example 3
(w / o chitosan)
(logCFU/g)Total number of bacteria
(logCFU / g)
표 3, 4의 결과에 나타난 것과 같이, 본 발명의 KIF 조성물로 처리한 경우가 KIF 조성물에서 한가지씩 구성 성분을 제외한 용액으로 처리한 경우보다 항균력이 동등하거나 높은 것으로 나타났다.As shown in the results of Tables 3 and 4, it was found that the treatment with the KIF composition of the present invention was equal or higher than the treatment with the KIF composition except for one component.
실험예Experimental Example 3 3 항산화력Antioxidant power 효과 effect
실시 제조예 1 및 비교 제조예 1 내지 4의 항산화 효과를 측정하였다. 에탄올 용액 100ml에 DPPH(2,2-Diphenyl-1-picrylhydrazyl) 5.9mg이 함유된 DPPH 용액을 준비한다. DPPH 용액 0.9ml에 시료 100 (실시 제조예 1 및 비교 제조예 1 내지 4)을 첨가하여 균질화한 다음 30분 동안 실온에서 반응시킨 후 517nm에서 흡광도를 측정하였다. Control은 시료 대신 물을 사용하여 위와 같은 실험을 하였다. 항산화력은 다음과 같은 방법으로 측정하였다.The antioxidant effect of Example Preparation Example 1 and Comparative Preparation Examples 1 to 4 was measured. Prepare a DPPH solution containing 5.9 mg of DPPH (2,2-Diphenyl-1-picrylhydrazyl) in 100 ml of ethanol solution. Sample 0.9 (Example 1 and Comparative Preparation Examples 1 to 4) was added to 0.9 ml of DPPH solution, homogenized and reacted at room temperature for 30 minutes, and then absorbance was measured at 517 nm. Control performed the above experiment using water instead of sample. Antioxidant activity was measured by the following method.
항산화력 (%) = 100 x ( 1 - 시료 첨가한 흡광도/control 흡광도 )
Antioxidant power (%) = 100 x (1-sample added / control absorbance)
제조예 1practice
Production Example 1
(w/o 시스테인)Comparative Preparation Example 1
(w / o cysteine)
(w/o 시트르산염)Comparative Production Example 2
(w / o citrate)
(w/o 키토산)Comparative Production Example 3
(w / o chitosan)
표 5의 결과와 같이, 본 발명의 KIF 조성물로 처리한 경우가 KIF 조성물에서 한가지씩 구성 성분을 제외한 용액으로 처리한 경우보다 항산화력이 동등하거나 큰 것으로 조사되었다.
As shown in the results of Table 5, the case of treatment with the KIF composition of the present invention was found to have the same or greater antioxidant power than the case of treatment with the solution except the components one by one in the KIF composition.
따라서, 본 발명의 구성성분인 시스테인, 시트르산염, 키토산 및 산수유 추출물을 모두 포함하여 제조되었을 때, 갈변 억제 효과, 향균 효과 및 항산화 효과가 우수함을 알 수 있었다.
Therefore, when it was prepared containing all the cysteine, citrate, chitosan and cornus extract of the constituents of the present invention, it was found that the browning inhibitory effect, antibacterial effect and antioxidant effect is excellent.
실험예Experimental Example 4. 4. PEPE 필름에 포장된 Packed in film 신선편이Fresh side 결구상추Cabbage lettuce , 감자의 , Potato 갈변억제효과Browning Inhibitory Effect
절단 결구상추를 실시 제조예 1의 KIF 조성물 및 비교 제조예 5 내지 6에 각각 20℃ ~ 25℃에서 10초간 침지한 후, 50㎛ PE필름에 포장하여 5℃에 저장 후, 갈변도, 색도를 측정하여 갈변 억제효과를 관찰하였다. 각각 KIF 조성물(실시 제조예 1) 및 기타 첨가물(비교 제조예 5 및 6) 처리별 저장 6일 후 신선편이 결구상추의 색도를 측정하였으며, 그 결과를 도 1에 나타내었다. The cut cabbage lettuce was immersed in the KIF composition of Comparative Example 1 and Comparative Preparation Examples 5 to 10 for 20 seconds at 20 ℃ to 25 ℃, and then packaged in a 50㎛ PE film and stored at 5 ℃, browning degree, chromaticity The browning inhibition effect was observed by measuring. KIF composition (Example Preparation Example 1) and other additives (Comparative Preparation Examples 5 and 6) After six days of storage for each treatment fresh color was measured the color of the lettuce lettuce, the results are shown in FIG.
KIF 조성물 및 기타 첨가물 처리별 저장 6일 후 신선편이 결구상추의 갈변지수를 도 2에 나타내었다.The browning index of freshly sliced cabbage lettuce after 6 days of storage according to the KIF composition and other additives is shown in FIG. 2.
또한, 실시 제조예 1의 KIF 조성물을 처리하는 과정에서, 분무하여 처리한 경우의 결과를 도 1 및 도 2에 나타내었다.
In addition, in the process of treating the KIF composition of Preparation Example 1, the results of the spray treatment is shown in Figures 1 and 2.
도 1에 나타난 결과와 같이, 실시 제조예 1(KIF 조성물), 비교 제조예 5(수돗물), 비교 제조예 6(100ppm염소)로 처리하여 5℃에서 저장 6일 후 측정한 결과, 본 발명의 KIF 조성물로 처리한 결구상추(실시 제조예 1)의 명도(L)가 가장 높았고, 적색도(a)는 가장 낮아 갈변 억제에 효과적임을 알 수 있었다. 또한, 육안으로 측정한 신선편이 결구상추의 갈변지수도 본 발명의 KIF 조성물로 처리한 본 발명의실시 제조예 1이 가장 낮게 나타나 KIF 조성물이 갈변 억제효과에 우수함을 알 수 있었다.As shown in Figure 1, by treating with Example Preparation Example 1 (KIF composition), Comparative Preparation Example 5 (tap water), Comparative Preparation Example 6 (100 ppm chlorine) and stored at 5 ℃ after 6 days, the result of the present invention Brightness (L) of the cabbage lettuce (Example 1) treated with the KIF composition was the highest, and the redness (a) was the lowest, indicating that it was effective in inhibiting browning. In addition, the browning index of the fresh lettuce measured by naked eye also showed the lowest preparation Example 1 of the present invention treated with the KIF composition of the present invention showed that the KIF composition is excellent in the browning inhibitory effect.
또한, 실시 제조예 1의 KIF 조성물을 처리하는 방식에 따라, 침지하였을 때와 분무하여 처리하였을 때 모두 비교 제조예보다 우수한 효과를 나타냈으며, 침지 처리한 경우 분무 방식으로 처리한 경우보다 갈변 억제 효과가 더 우수한 것을 알 수 있었다.
In addition, according to the method of treating the KIF composition of Preparation Example 1, both when immersed and sprayed treatment showed an excellent effect than the comparative preparation, and the immersion treatment when compared to the case of treatment by spray method Was found to be better.
실험예Experimental Example 5. 5. 신선편이Fresh side 감자의 저장 온도에 따른 According to the storage temperature of potatoes 갈변억제효과Browning Inhibitory Effect
실시 제조예 1의 조성물에 신선편이 감자를 침지하여 각각4℃, 8℃, 15℃, 25℃온도에서 저장하여 저장 온도에 따른 갈변 억제 효과를 가지는 기간을 측정하였다. 그 결과를 표 6에 나타내었다.
Example A fresh piece was immersed in the composition of Preparation Example 1 and stored at 4 ° C., 8 ° C., 15 ° C., and 25 ° C., respectively, to measure the duration of browning inhibition effect according to the storage temperature. The results are shown in Table 6.
표 6에 나타난 결과와 같이, KIF 조성물 처리시, 저장 온도에 따른 신선편이 감자의 갈변 억제효과는 다르게 나타났는데, 25℃에서는 2일로 나타났으나 온도가 낮아질수록 갈변 억제 효과가 증가하여 8℃에서 7일간, 4℃에서 11일간 품질이 유지됨을 알 수 있었다. As shown in Table 6, when the KIF composition was treated, fresh flakes showed different browning inhibitory effects depending on the storage temperature, which was shown to be 2 days at 25 ° C, but the browning inhibitory effect was increased at 8 ° C at lower temperature. 7 days, it was found that the quality was maintained for 11 days at 4 ℃.
Claims (11)
상기 키토산은 초음파 처리 후 용매인 아세트산을 감압 건조로 제거한 후 동결건조하여 물에 용해시켜 사용하는 것을 특징으로 하는 과일, 채소류의 갈변억제제 조성물.A browning inhibitor composition of fruits and vegetables comprising 0.1 to 1 wt% chitosan, 1-3 wt% cornus extract, 1-3 wt% cysteine, 1-3 wt% citrate and a balance of water,
The chitosan is browning inhibitor composition of fruits and vegetables, characterized in that the acetic acid, which is a solvent after ultrasonication, is removed by drying under reduced pressure and then lyophilized to be dissolved in water.
S2) 갈변되기 쉬운 과일, 채소류를 상기 제조된 KIF 조성물로 처리하는 단계; 및
S3) 0℃ 초과 10℃이하에서 저장 및 유통하는 단계를 포함하는 것을 특징으로 하는 과일, 채소류 갈변 억제제 조성물을 이용한 갈변 억제방법으로서,
상기 키토산은 초음파 처리 후 용매인 아세트산을 감압 건조로 제거한 후 동결건조하여 물에 용해시켜 사용하는 것을 특징으로 하는 과일, 채소류의 갈변 억제제 조성물을 이용한 갈변 억제방법.S1) preparing a KIF composition which is a browning inhibitor by mixing 0.1-1 wt% chitosan, 1-3 wt% cornus extract, 1-3 wt% cysteine, 1-3 wt% citrate and the balance of water;
S2) treating the browning fruit and vegetables with the KIF composition prepared above; And
S3) a method for inhibiting browning using fruit and vegetable browning inhibitor composition, comprising the step of storing and circulating at a temperature above 0 ° C and 10 ° C or less,
The chitosan is browning inhibition method using the browning inhibitor composition of fruits and vegetables, characterized in that the ultrasonic acid treatment to remove acetic acid as a solvent after drying under reduced pressure and lyophilized to dissolve in water.
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