KR101799726B1 - Functional meat packing box coated with natural preservative composition - Google Patents

Abstract

The present invention relates to a functional meat packing box coated with a natural preservative composition, and more specifically, relates to a functional meat packing box which prevents decay of meat wrapped in a box by an antibacterial material contained in a natural extract, and is able to improve taste and flavor. The present invention provides a functional meat packing box (100), comprising: a cypress essential oil; a cinnamon extract; a golden extract; a chrysanthemum extract; and a tray (200) coated with a natural preservative composition containing an extract of propolis as an active ingredient.

Description

Technical Field [0001] The present invention relates to a functional meat packing box coated with a natural preservative composition,

The present invention relates to a functional meat packing box to which a natural preservative composition is applied. More specifically, the present invention relates to a functional meat packing box which is capable of suppressing the decay of meat packed in a box by antimicrobial substances contained in natural extracts, A functional meat packing box.

Meat and other foods take a long time to reach the final consumer. However, when meat is stored and transported, organic activity takes place, resulting in carbon dioxide and thermal energy. Oxidized substances such as carbon dioxide gas, especially ethylene gas, caused by organic activity, promote the maturation and aging of meat and cause changes in freshness and weight. In addition, the moisture promotes the action of microorganisms such as fungi, bacteria, and pests, which easily corrupts and injures the meat.

Therefore, in order to store or transport the meat while maintaining the freshness, a separate packaging means is required. In general, the packaging box for freezing and refrigeration is used.

However, the conventional packaging box for freezing and refrigerating is a method of storing and transporting refrigerant such as ice or dry ice into the inside of a packaging box made of a heat insulating material. The product may be contaminated by the refrigerant mixed with the product, There is a problem that the freshness of the product can not be maintained sufficiently.

On the other hand, a preservative may be added to prevent foods such as meat from being decomposed due to the action of microorganisms and the like, and a chemically synthesized preservative is generally used. However, chemical synthetic preservatives have problems such as skin allergies and induction of resistant bacteria and their use is regulated.

Recently, interest in natural preservatives using natural extracts having strong antimicrobial effect and preservative effect has been increasing rapidly without causing toxicity or side effects to human body.

Accordingly, the inventors of the present invention paid attention to the excellent efficacy of the antimicrobial substance contained in the natural extract, and found that the antimicrobial effect of the antimicrobial substance contained in the natural antimicrobial agent .

Korean Patent Laid-Open No. 10-2012-0002901 (title of the invention: packaging material for refrigerated storage, applicant: Song Minho, published on January 09, 2012)

It is an object of the present invention to provide a functional meat packing box coated with a natural antiseptic composition capable of improving the taste and flavor of meat while preserving freshness by preventing corruption of meat when storing and transporting meat.

In order to accomplish the above object, the present invention provides a functional meat packing box (200) comprising a tray (200) coated with a natural preservative composition containing an extract of Walnut Tree, cinnamon extract, golden extract, (100).

Preferably, the natural preservative composition comprises 5 to 20 parts by weight of a cinnamon extract, 1 to 10 parts by weight of a golden extract, 1 to 10 parts by weight of an extract of a primate, and 0.5 to 5 parts by weight of a propolis extract, Do.

Preferably, the natural preservative composition is applied to the tray 200 in an amount of 0.01 to 0.1 parts by weight based on 100 parts by weight of meat to be stored or transported.

The functional meat packing box comprises a lower box 110; An upper box 120; And a refrigerating pack holder 300.

Here, the lower box 110 is interposed with a lower end temperature interrupting middle box 111 and a tray 200.

It is advantageous that the middle box 121 for upper temperature blocking and the refrigerator pack receiver 300 are coupled to the inside of the upper box 120.

It is further advantageous that a plurality of through holes 310 are formed on the bottom surface of the cold pack case 300 so that cold air of the cold pack can flow downward.

The functional meat packing box coated with the natural antiseptic composition provided in the present invention can increase antimicrobial activity to suppress the action of microorganisms such as fungi and bacteria to minimize the spoilage of meat, Can improve the taste and flavor of meat.

1 is a perspective view illustrating a structure of a functional meat packing box to which the natural preservative composition of the present invention is applied.

Specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a perspective view illustrating a structure of a functional meat packing box to which the natural preservative composition of the present invention is applied.

Although not necessary to understand the technical idea of the invention as a part that is not different from the prior art, it is excluded from the description, but the technical idea and the scope of protection of the present invention are not limited thereto.

The present invention provides a functional meat packing box (100) comprising a tray (200) coated with a natural antiseptic composition containing an extract of Walnut Tree, cinnamon extract, golden extract, chrysanthemum extract and propolis extract as an active ingredient.

The raw material of the natural preservative composition is the evergreen needlework tree, which is made of a phytochemical, a bactericidal material, to defend itself from pests and microorganisms, and emits it into the air. A major component of phytoncide is a terpene-type compound, which is a hydrocarbon formed by bonding a large number of isoprene (C ₅ H ₈ ). They have a unique aroma and are effective in preventing the corruption of meat because of its excellent sterilizing effect.

The unrefined wood essential oil can be extracted through conventional extraction methods, for example, steam distillation method, solvent extraction method, supercritical extraction method, cold precipitation method, and pressing method.

Cinnamon, golden, sardine and propolis extracts can be extracted with C ₁ - C ₄ alcohol as a solvent. The C ₁ -C ₄ alcohol is preferably one selected from the group consisting of methanol, ethanol, propanol, isopropanol, butanol and isobutanol, more preferably an aqueous 30 to 90% (v / v) alcohol solution .

The C ₁ -C ₄ alcohol used in the preparation of the extract may be 1 to 40 times by volume (1 to 40 L based on 1 kg) based on the weight of cinnamon, golden, persimmon and propolis used, preferably 5 to 40 times It is better to use volume.

The extraction conditions of the extract may be from 20 to 100 ° C for 1 minute to 48 hours, and the process may be repeated from 1 to 4 times, but is not limited thereto.

The thus-prepared extract may be obtained by removing the mash after the extraction process is completed, and removing the solvent by hot air drying, vacuum drying or freeze-drying.

Preferably, the natural preservative composition is mixed with 5 to 20 parts by weight of cinnamon extract, 1 to 10 parts by weight of a golden extract, 1 to 10 parts by weight of an ultra-extract, and 0.5 to 5 parts by weight of a propolis extract, .

Cinnamon, a raw material of a natural preservative composition, is a bark of a beech tree, an evergreen tree belonging to the genus Camphoraceae. It contains cinnamaldehyde, eugenol, cycloisosativene and coumarin as its main components I have. The cinnamaldehyde is known to have antibacterial, antifungal, and insecticidal action.

If the content of the cinnamon extract contained in the natural preservative composition is less than 5 parts by weight based on 100 parts by weight of the unbaked wood essential oil, the inherent pharmacological action of the cinnamon extract is reduced. If the content exceeds 20 parts by weight, the content of the cinnamon extract is relatively high It is undesirable that the synergistic action with the unrefined wood essential oil, the golden extract, the chrysanthemum extract, and the propolis extract is inhibited and the flavor and fragrance of the meat is broken due to the unique flavor of cinnamon.

As a raw material of natural preservative composition, gold is a perennial herbaceous plant of the family Lamiaceae. It is a plant of Baikalin, Baicalein, Wogonin, Wogonoside, Neobaicalein, sitosterol, etc.), and its pharmacological actions are known to be antibacterial, anticancer, antihistamine, liver function protecting effect, anti-hyperlipemia, and anti-anxiety effect.

If the content of the gold extract contained in the natural preservative composition is less than 1 part by weight with respect to 100 parts by weight of the unrefined wood essential oil, the inherent pharmacological action of the gold extract is lowered. If the content of the gold extract is more than 10 parts by weight, The synergistic effect with Prune tree essential oil, cinnamon extract, chrysanthemum extract, and propolis extract is inhibited.

As a raw material of the natural preservative composition, the herb is a plant of the perennial herbaceous plant of the perennial herbaceous plant belonging to the family Lamiaceae. It has hypotensive action and antimicrobial action, and contains triterpenoidsaponin, oleanolic acid, Rutin, tannin, and alkaloids have been reported.

If the content of the extract and the extract contained in the natural preservative composition is less than 1 part by weight with respect to 100 parts by weight of the unhulled essential oil, the inherent pharmacological action of the extract is deteriorated. If the content of the extract is more than 10 parts by weight, , It is inhibited synergistic effect with Prune tree essential oil, Cinnamon extract, Golden extract and Propolis extract.

Propolis, a raw material of a natural preservative composition, is a substance made by mixing bees' saliva and secretions in resin from trees, grasses and flowers. Flavonoid is the main ingredient. Flavonoids are known to have an inhibitory action against bacteria and viruses.

If the content of the propolis extract contained in the natural preservative composition is less than 0.5 part by weight based on 100 parts by weight of the unsweetened essential oil, the inherent pharmacological action of the propolis extract is lowered. If the amount exceeds 5 parts by weight, It is not desirable because it can break the taste and flavor of meat.

The tray 200 is preferably a container for displaying meat and capable of applying a natural preservative composition. The tray 200 may be made of foamed polystyrene (styrofoam) or a plastic material such as polystyrene, polyethylene, polypropylene or the like.

The natural preservative composition is preferably applied to the tray 200 in an amount of 0.01 to 0.1 parts by weight, more preferably 0.01 to 0.05 parts by weight based on 100 parts by weight of the meat to be stored or transported. When the amount of the natural preservative composition is less than 0.01 part by weight based on 100 parts by weight of meat, the antimicrobial effect is insufficient and the freshness of meat can not be maintained for a long time. When the amount exceeds 0.1 part by weight, Is not preferable because it can break the flavor and taste of meat.

At this time, the method of applying the natural preservative composition to the tray 200 may be a conventional coating method, for example, a method of spraying a natural preservative composition using spray, but the present invention is not limited thereto.

The functional meat packing box comprises a lower box 110; An upper box 120; And a refrigerating pack holder 300.

The shape of the lower box 110 and the upper box 120 may be variously changed in a square, circular or polygonal shape in consideration of external aesthetics, but it is preferable that they are rectangular.

The lower box 110 is a structure for providing a product accommodating space. The lower box 110 has an intermediate box 111 and a tray 200 interposed therebetween.

At this time, the middle box 111 for blocking the lower end temperature may be made of expanded polystyrene (styrofoam), and may be made of various materials if necessary. However, it is sufficient if it is an insulating material capable of keeping the internal temperature constant during storage and transportation of meat Do.

In addition, the outer size of the middle box 111 for blocking the lower end temperature is the same as the inner size of the lower box 110, and the height of the middle box 111 is somewhat lower.

The upper box 120 is a structure for providing a space for accommodating the insulated cooling pack. The upper middle box 121 and the insulated cooling pack receptacle 300 are coupled to the upper box 120.

At this time, the middle box 121 for cutting the upper end temperature may be made of foamed polystyrene (styrofoam) and may be made of various materials if necessary, but it is sufficient if it is an insulating material capable of keeping the internal temperature constant during storage and transportation of meat Do.

Further, the outer size of the middle box 121 for cutting the upper end temperature is the same as the inner size of the upper box 120, and only the height is somewhat lower.

Since the cold pack is lowered by the natural convection, the cold pack of the cold pack is more effectively transferred to the product .

At this time, a plurality of through holes 310 are formed on the bottom surface of the cold pack case 300 so that the cold air of the cold pack can flow downward.

In addition, the cooling pack holder 300 may be made of foamed polystyrene (styrofoam), and may be made of various materials as needed, but it is sufficient that the insulating material can maintain the internal temperature constantly during storage and transportation of meat.

Hereinafter, the present invention will be described in more detail with reference to Examples. These embodiments are only for illustrating the present invention, and thus the scope of the present invention is not construed as being limited by these embodiments.

≪ Preparation Example 1: Preparation of natural extract >

Production Example 1-1 Preparation of Cinnamon Extract

1 kg of dried cinnamon was immersed in 10 L of a 70% (v / v) ethanol aqueous solution and stirred at 40 DEG C for 4 hours. The extract obtained through the above procedure was filtered to remove the mackerel, followed by concentration under reduced pressure and drying to obtain a cinnamon extract.

Production Example 1-2 Preparation of gold extract

The extract was prepared in the same manner as in Preparation Example 1-1, except that gold was used instead of cinnamon.

Production Example 1-3 < RTI ID = 0.0 >

The extract was prepared in the same manner as in Preparation Example 1-1, except that cinnamon was used instead of cinnamate.

Production Example 1-4 Preparation of propolis extract

An extract was prepared in the same manner as in Preparation Example 1-1, except that propolis was used as a sample instead of cinnamon.

≪ Example 1 and Comparative Example 1. Preparation of natural preservative composition >

Each of the extracts obtained in Preparation Example 1 was mixed with the commercially available unbleached white essential oil according to the composition shown in Table 1 to prepare a natural preservative composition. Table 1 shows the contents of the waxy essential oil, cinnamon extract, golden extract, chrysanthemum extract, and propolis extract in Table 1 below based on 100 parts by weight of unshodened tree essential oil.

Natural preservative composition Waxy wood essential oil (% by weight) Cinnamon extract (% by weight) Golden extract (% by weight) (% By weight) Propolis extract
(weight%) Example 1-1 80 10 4 4 2 Examples 1-2 90 5 2 2 One Comparative Example 1-1 100 - - - - Comparative Example 1-2 90 10 - - - Comparative Example 1-3 90 - 10 - - Comparative Example 1-4 90 - - 10 - Comparative Example 1-5 95 - - - 5 Comparative Example 1-6 85 - 5 5 5 Comparative Example 1-7 80 10 - 5 5 Comparative Example 1-8 80 10 5 - 5 Comparative Example 1-9 80 10 5 5 - Comparative Example 1-10 60 20 6 6 8

Natural preservative composition Unfinished wood essential oil (parts by weight) Cinnamon extract (parts by weight) Golden extract (parts by weight) And the supernatant extract (parts by weight) Propolis extract
(Parts by weight) Example 1-1 100 12.5 5 5 2.5 Examples 1-2 100 5.6 2.2 2.2 1.1 Comparative Example 1-1 100 - - - - Comparative Example 1-2 100 11.1 - - - Comparative Example 1-3 100 - 11.1 - - Comparative Example 1-4 100 - - 11.1 - Comparative Example 1-5 100 - - - 5.3 Comparative Example 1-6 100 - 5.9 5.9 5.9 Comparative Example 1-7 100 12.5 - 6.3 6.3 Comparative Example 1-8 100 12.5 6.3 - 6.3 Comparative Example 1-9 100 12.5 6.3 6.3 - Comparative Example 1-10 100 33.3 10 10 13.3

≪ Example 2 and Comparative Example 2. Preparation of a tray coated with a natural preservative composition >

The natural preservative compositions prepared in Examples 1-1 and 1-2 and Comparative Examples 1-1 to 1-10 were uniformly applied on a tray for 300 g of meat packing material (Styrofoam material). Table 3 below shows the application amount of the natural preservative composition in Table 3, based on 100 parts by weight of meat.

tray The natural preservative composition (g) Example 1-1 Examples 1-2 Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 Comparative Example 1-5 Comparative Example 1-6 Comparative Example 1-7 Comparative Example 1-8 Comparative Example 1-9 Comparative Example 1-10 Example 2-1 0.15 - - - - - - - - - - - Example 2-2 0.03 - - - - - - - - - - - Example 2-3 0.3 - - - - - - - - - - - Examples 2-4 - 0.15 - - - - - - - - - - Comparative Example 2-1 - - - - - - - - - - - - Comparative Example 2-2 - - 0.15 - - - - - - - - - Comparative Example 2-3 - - - 0.15 - - - - - - - - Comparative Example 2-4 - - - - 0.15 - - - - - - - Comparative Example 2-5 - - - - - 0.15 - - - - - - Comparative Example 2-6 - - - - - - 0.15 - - - - - Comparative Example 2-7 - - - - - - - 0.15 - - - - Comparative Example 2-8 - - - - - - - - 0.15 - - - Comparative Example 2-9 - - - - - - - - - 0.15 - - Comparative Example 2-10 - - - - - - - - - - 0.15 - Comparative Example 2-11 - - - - - - - - - - - 0.15 Comparative Examples 2-12 0.5 - - - - - - - - - - -

tray Natural preservative composition (parts by weight) Example 1-1 Examples 1-2 Comparative Example 1-1 Comparative Example 1-2 Comparative Example 1-3 Comparative Example 1-4 Comparative Example 1-5 Comparative Example 1-6 Comparative Example 1-7 Comparative Example 1-8 Comparative Example 1-9 Comparative Example 1-10 Example 2-1 0.05 - - - - - - - - - - - Example 2-2 0.01 - - - - - - - - - - - Example 2-3 0.1 - - - - - - - - - - - Examples 2-4 - 0.05 - - - - - - - - - - Comparative Example 2-1 - - - - - - - - - - - - Comparative Example 2-2 - - 0.05 - - - - - - - - - Comparative Example 2-3 - - - 0.05 - - - - - - - - Comparative Example 2-4 - - - - 0.05 - - - - - - - Comparative Example 2-5 - - - - - 0.05 - - - - - - Comparative Example 2-6 - - - - - - 0.05 - - - - - Comparative Example 2-7 - - - - - - - 0.05 - - - - Comparative Example 2-8 - - - - - - - - 0.05 - - - Comparative Example 2-9 - - - - - - - - - 0.05 - - Comparative Example 2-10 - - - - - - - - - - 0.05 - Comparative Example 2-11 - - - - - - - - - - - 0.05 Comparative Examples 2-12 0.5 - - - - - - - - - - -

< Experimental Example  One. Degree of corruption  Comparison>

300 g of beef was packed in trays coated with the natural preservative compositions prepared in Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-12 and stored at 4 ° C for 3 days, After the day, the degree of corruption of each beef was compared and the results are summarized in Table 5 below. The degree of corruption was judged based on the increase of odor, the occurrence of browning, and the decrease of elasticity.

tray 1 day 3 days 7 days 10 days Example 2-1 ◎ ◎ ◎ ◎ Example 2-2 ◎ ◎ ◎ ○ Example 2-3 ◎ ◎ ◎ ◎ Examples 2-4 ◎ ◎ ◎ ◎ Comparative Example 2-1 ◎ ○ △ △ Comparative Example 2-2 ◎ ◎ ○ △ Comparative Example 2-3 ◎ ◎ ○ ○ Comparative Example 2-4 ◎ ◎ ○ △ Comparative Example 2-5 ◎ ◎ ○ △ Comparative Example 2-6 ◎ ◎ ○ △ Comparative Example 2-7 ◎ ◎ ○ ○ Comparative Example 2-8 ◎ ◎ ○ ○ Comparative Example 2-9 ◎ ◎ ○ ○ Comparative Example 2-10 ◎ ◎ ○ ○ Comparative Example 2-11 ◎ ◎ ○ ○ Comparative Examples 2-12 ◎ ◎ ◎ ◎

◎: Stable (no corruption phenomenon at all)

○: Relatively stable (almost no corruption)

△: Relatively poor (corruption occurs weakly)

X: very poor (almost corrupt)

As can be seen from the above Table 5, it can be seen that the spoilage of beef stored in the tray coated with the natural preservative composition prepared in Examples 2-1 to 2-4 hardly occurs, It can be confirmed that it can be maintained for a long time.

<Experimental Example 2. Sensory Test>

300 g of beef was packed in trays coated with the natural preservative compositions prepared in Examples 2-1 to 2-4 and Comparative Examples 2-1 to 2-12, stored at 4 ° C for 3 days, . The above-mentioned charcoal-grilled beef was taken by 50 adult males and females, and sensory evaluation was carried out using a 5-point scale method to determine the texture (smoothness, softness), flavor (flavor) Are shown in Table 6 below. Each rating was rated as excellent (5 points), good (4 points), average (3 points), poor (2 points), and very poor (1 point) Respectively. The score is shown only to one decimal place.

tray Texture incense zest Personal preference Example 2-1 4.2 4.2 4.1 4.3 Example 2-2 4.1 4.2 4.2 4.2 Example 2-3 4.3 4.3 4.1 4.4 Examples 2-4 4.2 4.3 4.2 4.4 Comparative Example 2-1 3.1 2.8 2.9 3.0 Comparative Example 2-2 3.7 4.0 3.9 3.9 Comparative Example 2-3 3.4 3.7 3.7 3.6 Comparative Example 2-4 3.5 3.8 3.7 3.8 Comparative Example 2-5 3.5 3.8 3.8 3.8 Comparative Example 2-6 3.5 3.6 3.5 3.6 Comparative Example 2-7 3.7 3.8 3.6 3.7 Comparative Example 2-8 3.8 3.7 3.4 3.7 Comparative Example 2-9 3.6 3.6 3.5 3.6 Comparative Example 2-10 3.8 3.7 3.8 3.8 Comparative Example 2-11 3.9 3.8 3.9 3.9 Comparative Examples 2-12 3.7 2.9 2.8 2.9

As shown in Table 6, the beef stored in the tray coated with the natural preservative composition prepared in Examples 2-1 to 2-4 of the present invention was found to be Kosi-soft but not beef-specific odorless, It is confirmed that the savory taste is much higher.

In addition, the results of Comparative Example 2-12 show that if the amount of the natural preservative composition applied is large, the effect of suppressing the corruption of the meat is suppressed, so that the meat can be stored for a long time. However, the flavor and aroma of the meat are deteriorated due to the unique flavor of the natural preservative composition Can be confirmed.

100: Packaging box for freezing and refrigeration
110: Lower box
111: Middle box for lower temperature shutoff
120: Upper box
121: Middle box for shutting off the upper part
200: Tray
300: Cooling pack base
310: Through hole

Claims (7)

5 to 20 parts by weight of a cinnamon extract, 1 to 10 parts by weight of a golden extract, 1 to 10 parts by weight of an extract of an extract, and 0.5 to 5 parts by weight of an extract of propolis were added to 100 parts by weight of an unsweetened white essential oil, A functional packed meat box containing. delete The method according to claim 1,
Wherein the natural preservative composition is applied to the tray in an amount of 0.01 to 0.1 part by weight based on 100 parts by weight of meat to be stored or transported. The method according to claim 1,
Characterized in that the functional meat packing box comprises a lower box, an upper box, and a cooling pack receptacle. 5. The method of claim 4,
And an intermediate box and a tray for lowering the temperature of the lower part are coupled to the inside of the lower box. 5. The method of claim 4,
And a top box for intermediate temperature blocking and a refrigerator pack base are coupled to the inside of the upper box. 5. The method of claim 4,
Wherein a plurality of through holes are formed on the bottom surface of the cold storage pack receptacle so that cold air of the cold pack can flow downward.

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