KR102513550B1 - Natural immersion liquid for improving storability of peeled bellflower root and method for improving storability of peeled bellflower root using the same - Google Patents

Abstract

The present invention relates to a technique for improving the storability of peeled bellflower root inhibiting microbial growth and preventing browning. The present invention includes: washing, peeling, and cutting bellflower root; immersing the peeled bellflower root in a natural immersion liquid; and packaging the same. More particularly, the present invention relates to a natural immersion liquid for improving the storability of peeled bellflower root, which comprises, as active ingredients, Artemisia princeps Pampanini extract, salicornia extract, wilfordi root extract, and grapefruit seed extract. According to the present invention, a method for improving the storability of peeled bellflower root can maintain the unique aroma and taste of bellflower root and maintain the white surface to inhibit the growth of microorganisms while maintaining high marketability, to store the same for a long time and extend the expiration date, thereby providing the bellflower root that consumers prefer.

Description

Natural immersion liquid for improving storability of peeled bellflower root and method for improving storability of peeled bellflower root using the same}

The present invention relates to a natural soaking liquid for improving the storability of peeled bellflowers containing natural extracts, and more specifically, to a natural soaking liquid containing Ganghwa lion's foot mugwort extract, glasswort extract, white hazelnut extract, and grapefruit seed extract, which inhibits microbial growth and prevents browning. It relates to a natural immersion liquid for improving the storage stability of peeled bellflowers, which is effective.

Consumption of fresh fruits and vegetables is steadily increasing as interest in health increases and consumer preference and preference for fresh food increases.

Recently, the consumption of minimally processed vegetables that can meet the needs of consumers who pursue freshness and convenience at the same time is rapidly increasing.

Since these minimally processed vegetables go through processes such as washing, peeling, and cutting in the production stage, consumers have the advantage of using these products immediately without going through a pretreatment process after purchasing them.

In general, root vegetables refer to vegetables whose roots are edible, and include carrots, deodeok, bellflower, garlic, radish, lotus root, burdock, and the like.

Recently, positive nutritional research results on root vegetables have been known, and the consumption of root vegetables is steadily increasing.

Fresh cut root vegetable products refer to a form of washing, peeling, and cutting root vegetables, packaging them in a shape and size that meets the needs of consumers, and distributing and selling them, with the advantage of convenience of use.

However, problems such as softening due to damage to tissues generated during processing processes such as peeling and cutting, browning due to exposure of the cut surface to air, and contamination and proliferation of microorganisms occur, resulting in poor storage and safety.

Browning reaction refers to a change in the unique color of fresh cut vegetables to brown or dark brown during processing or storage. Because it directly or indirectly lowers the value of vegetables, it is very important in storage, storage, and processing of vegetables, so it is essential to suppress the browning reaction by methods such as refrigeration and packaging.

In general, chemicals used to inhibit browning and microbial growth may give consumers a sense of rejection or cause health problems, so consumer demand for microbial growth and browning inhibition using natural materials is increasing.

On the other hand, bellflower roots are traditionally widely used as foods such as bellflower seasoning, bellflower vinegar, bellflower stir-fry, bellflower bandits, bellflower pickles, bellflower rice, and the like.

However, there is a problem that it is difficult to store bellflower for long-term storage for edible purposes and must be eaten immediately after harvesting.

In particular, busy modern people rarely trim bellflowers at home, and commercial bellflowers are peeled, cleaned, and sliced and sold in packaging, so there are very concerns about deterioration and spoilage due to microbial growth during distribution, and deterioration in marketability due to browning. can be said to be large.

Bellflower has relatively good storability when the root bark is attached, but when the root bark is removed for use as a food material, the storage quality is significantly reduced, and it turns brown and can be corrupted by moisture, temperature, light, oxygen, enzymes in the root, and microbial action. can

Realistically, the shelf life of peeled bellflower is only about a day, so it is distributed in the form of vacuum packaging, oxygen scavenger packaging, liquid immersion packaging, etc. to extend the shelf life.

In the case of liquid immersion packaging distribution, chemicals such as synthetic preservatives (potassium sorbate) and antioxidants (sulfur dioxide) are used to inhibit the growth of microorganisms and prevent browning, which may cause health problems or avoid consumers.

In addition, in some cases, an illegal act of washing with an industrial aluminum activated acid diluted solution known to cause hemorrhagic gastroenteritis and digestive disorders was discovered in order to extend the shelf life of peeled bellflowers.

Republic of Korea Patent Publication No. 10-2015-0034327 Republic of Korea Patent Publication No. 10-2016-0084050 Republic of Korea Patent No. 10-1803756 Republic of Korea Patent No. 10-0915016

Therefore, the present invention is to solve these problems, and an object of the present invention is to provide a natural soaking liquid containing natural extracts as active ingredients in order to increase the marketability of peeled bellflower while maintaining the unique aroma and taste of bellflower, thereby growing microorganisms. It is to provide a method for improving storage stability by suppressing.

In addition, an object of the present invention is to provide a method for improving marketability and distribution by effectively preventing browning of peeled bellflower.

In addition, an object of the present invention is to provide peeled bellflower with improved storage, marketability and distribution obtained by the method according to the first and second objects described above.

In order to solve such a technical problem, the present invention, in order to achieve the above object, the present invention is a natural soaking liquid for improving storage stability containing Ganghwasajabalyak mugwort extract, seaweed extract, white hazelnut extract and grapefruit seed extract as active ingredients. to be characterized

It is characterized in that a total of 3.02% by weight of the Ganghwa lion's foot wormwood extract, glasswort extract, baekhasuo extract and grapefruit seed extract is included in 96.98% by weight of purified water.

The present invention provides a natural soaking liquid for improving storage stability of root vegetables (peeled bellflower), which inhibits microbial growth and prevents browning by containing Ganghwasaja's foot wormwood extract, glasswort extract, white hazelnut extract, and grapefruit seed extract as active ingredients.

The Ganghwa lion's foot wormwood extract, glasswort extract, white hazelnut extract, and grapefruit seed extract have excellent antibacterial activity against microorganisms, thereby inhibiting the growth of microorganisms and effectively preventing enzymatic browning.

By putting the peeled bellflower in the mixed immersion liquid of the Ganghwa lion's foot medicinal mugwort extract, glasswort extract, white hazelnut extract, and grapefruit seed extract according to the present invention, immersion packaging suppresses the growth of microorganisms and prevents browning, thereby maintaining the unique taste and aroma of bellflower. and prolongs shelf life and shelf life.

According to the present invention, the natural immersion liquid can suppress the growth of microorganisms and browning as much as possible during distribution of peeled bellflowers due to the effect of extracts containing components such as polyphenols and flavonoids, thereby providing bellflowers preferred by consumers. There is an effect.

In addition, it minimizes the destruction of nutrients in the peeled bellflower, and inhibits the growth and browning of microorganisms for a long time at refrigeration temperature, thereby effectively extending the shelf life of the peeled bellflower.

1 is a flow chart for producing peeled bellflowers in which microbial growth is inhibited and browning is prevented using a natural immersion liquid for improving the storage stability of peeled bellflowers according to the present invention.
Figure 2 is a view showing the appearance change of peeled bellflower over time while storing at refrigeration temperature (4 ℃) after immersing peeled bellflower in natural immersion liquid for 10 minutes to improve storage stability of peeled bellflower according to the present invention, taking it out, and naturally dehydrating it. am.
Figure 3 is a view showing the change in the number of microorganisms (general bacterial count, coliform count, fungal count) measured while stored in a natural immersion liquid for improving the storage stability of peeled bellflowers according to the present invention.

The present invention can make various changes and have various embodiments. By exemplifying specific embodiments in the drawings, the specific contents for carrying out the present invention will be described in more detail.

However, it is noted that these examples are only for explaining the present invention more specifically, and the scope of the present invention is not limited to these examples.

Hereinafter, a preferred manufacturing method of the present invention will be described in more detail.

The present invention contains, as active ingredients, 1.0% by weight of strengthened lion's foot mugwort extract, 1.0% by weight of glasswort extract, 1.0% by weight of white hazelnut extract, and 0.02% by weight of grapefruit seed extract, based on the total weight of the natural immersion liquid composition, so that the natural immersion liquid is washed. When applied to post-peeled and cut root vegetables, it provides a natural soaking liquid for improving storage stability that can effectively prevent microbial growth and browning.

Ganghwa lion-footed mugwort (Artemisia princeps Pampanini) is a herbaceous plant belonging to the Asteraceae family. It grows wild mainly in Ganghwa-do, Incheon. Its height is around 70cm, its stem grows rather thick and straight, and its light purple flowers bloom.

In particular, the leaves are wide and the ends are thick, dark green, ground in the shape of a lion's foot, and have a unique scent. Ganghwa Sajabal Yak Wormwood is known to have higher polyphenol and flavonoid content than Hwanghae Wormwood and Injin Wormwood, and has excellent antibacterial, antioxidant and anti-inflammatory effects.

Hamcho (Salicornia herbacea) is a salt plant that grows around salterns or on tidal flats, and belongs to the Chenopdiaceae family. Hamcho, a tidal flat plant, not only accumulates a large amount of salt in the body, but is also rich in natural minerals and is used as a food ingredient as a plant containing large amounts of essential fatty acids such as linolenic acid and essential amino acids such as valine, leucine, and histidine. In addition, it is known to have an antioxidant effect because it contains flavonoids.

White hazelnut (Cynanchi wilfordii Radix) is a tuberous root, round, 5-10 cm long, 15-35 mm in diameter, and is known to have concave, concave, horizontally long pores and root traces on the yellowish brown surface.

In Korea, it is wild all over the country and has a sweet, bitter, and astringent taste, so it has been used mainly after being steamed or boiled and then dried.

It has been reported that acetophenone and polyoxypregnane glycoside are the main components of white hazelnut, and it is known to have antibacterial and antioxidant effects. Grapefruit seed extract is obtained by extracting rue and grapefruit seeds with water, ethanol or glycerin. Its main components are fatty acids and flavonoids, and it contains ascorbic acid, sterols, palmitic acid, and naringin. Grapefruit seed extract is listed as a natural additive in the Food Additives Codex, so there are no restrictions on usage and target foods, and it is known to have excellent antibacterial effects against microorganisms.

1 is a flow chart for producing peeled bellflowers in which microbial growth is inhibited and browning is prevented using the natural immersion liquid for improving storage stability of the present invention.

As shown, preparing bellflower slices by selecting bellflower, washing, peeling, and then cutting; Preparing a natural soaking liquid for improving storage stability including Ganghwasajabalak mugwort extract, glasswort extract, baekhasuo extract, and grapefruit seed extract; Treating the peeled and cut bellflower with a natural soaking liquid for improving storage stability; Storing and storing at refrigeration (4 ° C.); provides a method for improving the shelf life of peeled bellflower, including inhibiting microbial growth and preventing browning.

This natural immersion liquid for improving storage stability can be applied to all fruits and vegetables in which microbial growth and browning occur, and can be preferably applied to bellflower, deodeok, and lotus root.

Hereinafter, the natural immersion liquid for improving storage stability of the present invention and the improvement of storage stability of peeled bellflowers using the same (method for inhibiting microbial growth and preventing browning) will be described in detail with comparative examples, examples, and experimental examples.

comparative example

Comparative Example 1

90 g of a 50% ethanol solution was added to 10 g of powdered mugwort samples and extracted for 24 hours in a 50° C. constant temperature shaking bath. After the extract was centrifuged (3,000 x g, 10 minutes), the supernatant was taken and filtered through a 0.2 μm filter to obtain an extract.

After taking 1.0 g of the obtained Ganghwasajabal wormwood extract, adding it to 99.0 g of purified water and mixing well, a natural soaking liquid for improving storage stability to inhibit microbial growth and prevent browning was prepared.

The prepared peeled bellflower was immersed in the natural immersion liquid for improving the storage phase for 10 minutes, taken out and naturally dehydrated, and then the dried bellflower was stored in a refrigerator (4 ° C) for 12 days to observe changes in appearance.

In addition, after packing the peeled bellflower seeds in the natural soaking liquid for improving storage stability, the change in microorganisms (general bacterial count, coliform group, fungal count) was measured while stored in a refrigerator (4 ° C) for 12 days.

Comparative Example 2

90 g of 70% ethanol solution was added to 10 g of glasswort powder sample and extracted for 24 hours in a 50 ° C constant temperature shaking bath. After the extract was centrifuged (3,000 x g, 10 minutes), the supernatant was taken and filtered through a 0.2 μm filter to obtain an extract.

When preparing a natural soaking liquid for improving storage stability, peeled bellflower seeds were treated in the same manner as in Comparative Example 1, except that 1 g of the obtained seaweed extract and 99.0 g of purified water were included.

Comparative Example 3

90 g of a 70% ethanol solution was added to 10 g of a white hazelnut powder sample, and extraction was performed in a 50° C. constant temperature shaking bath for 24 hours. After the extract was centrifuged (3,000 x g, 10 minutes), the supernatant was taken and filtered through a 0.2 μm filter to obtain an extract.

In the preparation of the natural soaking liquid for improving storage stability, peeled bellflower seeds were treated in the same manner as in Comparative Example 1, except that 1 g of the obtained white hazelnut extract and 99.0 g of purified water were included.

Comparative Example 4

For the grapefruit seed extract, a liquid type product (DF-100) was used. When preparing a natural soaking solution for improving storage stability, peeled bellflower seeds were treated in the same manner as in Comparative Example 1, except that 0.02 g of grapefruit seed extract and 99.08 g of purified water were included.

Example

Example 1

When preparing a natural soaking solution for improving storage stability, peeled bellflower seeds were treated in the same manner as in Comparative Example 1, except that 1 g of Ganghwasajabal medicinal mugwort extract, 1 g of glasswort extract, 1 g of white hazelnut extract, and 97 g of purified water were included.

Example 2

In the preparation of the natural soaking liquid for improving storage stability, peeled bellflower seeds were peeled in the same manner as in Comparative Example 1, except that 1 g of Ganghwasajabal medicinal mugwort extract, 1 g of glasswort extract, 1 g of white hazelnut extract, 0.02 g of grapefruit seed extract, and 96.98 g of purified water were included. was processed.

Experimental example

In order to test the storage phase improvement effect of peeled bellflower, which inhibits microbial growth and prevents browning according to the present invention, the following experiments were conducted.

In this experimental example, fresh bellflower seeds that have just been harvested were purchased and used.

First, the bellflower was washed 3 to 4 times in running water to remove soil and foreign substances on the surface, and then the surface of the bellflower was peeled using a peeling tool, and then cut to a certain size.

In order to analyze the effect of the natural immersion solution for improving storage stability according to the present invention, peeled bellflower seeds treated with the natural immersion solution for improving storage stability prepared in Comparative Examples and Examples were immediately, 3 days, 6 days, 9 days, The number of microorganisms and color change were measured a total of 5 times over 12 days.

Experimental Example 1 Observation of browning of peeled bellflower

In order to confirm the browning inhibitory effect of Ganghwasajabalya wormwood extract, Hamcho extract, Baekhasuo extract, and Grapefruit seed extract, peeled bellflower seeds were immersed in each extract and the color change was observed.

After cutting the bellflower to a thickness of 15 mm using a ceramic knife, it was immersed for 10 minutes in a solution containing 1.0% by weight of Ganghwa Lion's Foot Artemisia extract, 1.0% by weight of Hamcho extract, and 0.02% by weight of grapefruit seed extract, respectively, based on the total weight of the composition. Then, it was naturally dried for 1 minute, and after lightly removing moisture with an absorbent paper, it was observed for 12 days in a refrigerator (4℃).

Figure 2 shows the color of the peeled bellflower in Examples 1 and 2 treated with the natural immersion liquid for improving storage stability of the present invention and untreated.

It can be seen that the effect of preventing browning is excellent in the right picture treated with the natural immersion liquid for improving storage stability prepared by the method of Example.

Experimental Example 2 Measurement of surface color of peeled bellflower

The surface color of the peeled bellflower was measured to show the browning inhibitory effect of the natural immersion liquid for improving storage stability prepared by the untreated group, Examples 1 to 2, and Comparative Examples 1 to 4 through color change.

The color change was confirmed by measuring the L value (lightness), a value (redness), and b value (yellowness), and the overall color change using the L value, a value, and b value was measured by ΔE. value was calculated. The L, a, b, and ΔE values were measured using a chroma meter (Model CR-400, Minolta Camera) calibrated with white tiles (L=10000, a=-043, and b=+043). Co, Osaka, Japan), and analyzed using the total color difference (ΔE) according to Equation 1, and the calculation formula is as follows.

As a result, as shown in Table 1 <Surface color measurement of peeled bellflowers>, the L value of peeled bellflowers not treated with natural immersion liquid for improving storage stability was 52.42±0.33, whereas the 1.0% strengthened lion's foot wormwood extract was 59.50± 0.55, 1.0% seaweed extract showed 57.48±0.50, 1.0% white hazelnut extract showed 57.59±0.89, and grapefruit seed extract showed 55.23±0.09. In particular, Example 1 showed 61.11±0.22, Example 2 showed 60.41±0.03, Peeled bellflower seeds treated with Examples 1 and 2 showed high L values.

The higher the L value, the negative a value, and the lower the b value, the lower the browning phenomenon.

In addition, based on the storage time of 12 days, the ΔE value showed a color change of 116.61 ± 1.35 in the peeled bellflower not treated with the extract, whereas in the case of Example 1, it was 13.00 ± 0.53, and in the case of Example 2, it was 4.79. It was found that the color change of ± 0.33 was shown to be low in the extract mixture.

division Natural Immersion Liquid Composition Ingredients storage time
(days) Hunter's value L (Lightness) a (redness) b (yellowness) ΔE untreated - 0 62.11±1.16 -0.01±0.41 7.50±1.85 - 3 60.91±1.06 0.16±0.08 12.15±1.92 11.53±0.77 6 59.61±1.18 0.52±0.31 14.40±1.58 27.02±0.04 9 55.83±1.35 2.14±1.07 16.21±5.78 59.94±7.95 12 52.42±0.33 3.69±1.71 18.71±2.39 116.61±1.35 Example 1 Comparative Example 1 + Comparative Example 2
+Comparative Example 3 0 61.78±0.13 -0.01±0.41 6.65±1.17 - 3 60.18±0.22 -0.11±0.02 6.49±0.18 1.30±1.85 6 60.01±0.40 0.08±0.09 7.82±0.70 2.25±0.20 9 56.92±0.22 -0.07±0.14 6.10±0.90 11.96±0.08 12 61.11±0.22 0.94±0.19 11.61±0.18 13.00±0.53 Example 2 Comparative Example 4 + Example 1 0 60.78±0.13 -0.01±0.41 7.50±1.85 - 3 60.72±0.00 0.75±0.20 9.13±0.81 1.62±0.57 6 60.26±0.02 0.96±0.16 9.32±0.37 2.25±0.99 9 58.05±0.25 0.27±0.54 8.16±2.87 3.98±1.02 12 60.41±0.03 1.02±0.37 10.04±0.14 4.79±0.33 Comparative Example 1 1.0%
Ganghwa Lion's Foot Wormwood
extract 0 62.11±1.16 -0.01±0.41 7.50±1.85 - 3 59.51±0.41 0.74±0.24 8.39±1.07 4.05±3.69 6 60.29±0.28 0.74±0.23 8.53±0.62 2.45±1.16 9 57.44±0.71 -0.02±0.42 8.39±1.84 11.28±0.10 12 59.50±0.55 1.63±0.21 11.40±0.75 12.34±0.81 Comparative Example 2 1.0%
Glasswort extract 0 62.11±1.16 -0.01±0.41 7.50±1.85 - 3 59.30±0.24 0.22±0.23 8.28±0.58 4.29±4.78 6 59.44±1.74 0.54±0.44 8.61±1.27 4.33±0.34 9 56.79±1.18 -0.58±0.05 4.93±0.35 17.62±1.19 12 57.48±0.50 1.15±0.49 11.67±2.10 20.09±0.25 Comparative Example 3 1.0%
baekhasoo
extract 0 62.11±1.16 -0.01±0.41 7.50±1.85 - 3 58.23±0.98 0.56±0.06 7.25±0.06 7.72±9.19 6 58.13±0.51 1.23±0.34 9.44±1.17 10.57±0.45 9 56.49±0.26 -0.22±0.28 6.79±0.01 16.09±2.10 12 57.59±0.89 2.01±0.20 12.77±1.37 26.12±0.17 Comparative Example 4 0.02%
grapefruit seed
extract 0 61.44±0.49 -0.01±0.41 7.50±1.85 - 3 59.55±0.00 0.62±0.03 7.70±0.00 2.01±3.57 6 57.95±0.82 0.91±0.00 7.65±0.08 6.54±1.71 9 55.85±0.91 -0.31±0.35 5.21±0.59 18.34±0.89 12 55.23±0.09 0.84±0.26 10.32±0.77 23.62±0.68

Experimental Example 3 Measurement of activity inhibition of PPO

After mixing 1.7 ml of 50 mM phosphate buffer (pH 6.5) and 0.2 ml of PPO (4,276 units/mg), 0.1 ml of 0.5% and 1% inhibitors were added and left in a constant temperature water bath adjusted to 25 ° C for 15 minutes. When 1 ml of 4 mM catechin solution was added as a substrate, and the change at 420 nm for 5 minutes was measured using a spectrophotometer (Cary300, Spectrophotometer, USA), Table 2 shows <PPO activity inhibition degree measurement result>.

The activity of the enzyme was calculated from the linear portion of the curve after observing the change in absorbance, and the enzyme inhibitory activity was expressed as the percentage of decrease in absorbance. (Dennis & Miller 1998)

In addition, the PPO inhibitory activity value of the natural immersion liquid for improving storage stability prepared by Comparative Examples 1 to 4 and Examples 1 to 2 was used.

Inhibition of PPO activity (%)=[1-(A/B)]×100

(A: absorbance of sample, B: absorbance of blank solution)

density(%) Activity inhibition degree (%) Comparative Example 1 0.5 16.32 One 32.42 Comparative Example 2 0.5 14.33 One 32.21 Comparative Example 3 0.5 13.67 One 29.03 Comparative Example 4 0.5 12.23 One 28.98 Example 1 0.5 19.34 One 37.56 Example 2 0.5 20.81 One 42.60

The PPO activity inhibition was found to be in the order of Example 2 > Example 1 > Comparative Example 1 > Comparative Example 2 > Comparative Example 3 > Comparative Example 4.

Experimental Example 4 Measurement of the number of microorganisms in peeled bellflower

After immersing 25 g of peeled bellflower root in 225 g of natural immersion liquid for improving storage stability according to Comparative Examples and Examples of the present invention, immersed in refrigerated (4 ℃) for 12 days, general bacterial count, coliform count, Changes in the number of fungi were measured.

For the measurement of the number of microorganisms, 1 mL of the immersion solution was diluted step by step with 9 mL of a sterilized saline solution. 1mL of each dilution solution was used for measuring general bacterial counts (petrifilm aerobic count plates, 3M Co, USA), dry films for measuring E. coli and coliform count plates (petrifilm Ecoli/coliform count plates, 3M Co, USA), and for measuring the number of fungi Aseptically taken on dry films (petrifilm yeast/mold count plates, 3M Co, USA), general bacteria, E. coli, and coliforms were cultured at 35±1 for 48 hours, and fungi were cultured at 25℃ for 5 days, and the number of colonies formed was counted. It was measured and expressed in terms of CFU/g.

Table 3 shows the change in the number of general bacteria according to the storage period by immersing the peeled bellflower according to the present invention in a natural immersion liquid to improve storage stability. The unit of measurement for the normal bacterial count is CFU/g.

division Storage period (days) 0 3 6 9 12 untreated 3.5 x 10 ⁴ 1.8 x 10 ⁶ 1.4 x 10 ⁷ 2.9 x 10 ⁸ 6.7 x 10 ⁸ Comparative Example 1 4.4 x 10 ⁴ 9.2 x 10 ⁵ 3.9 x 10 ⁶ 1.3 x 10 ⁸ 1.0 x 10 ⁸ Comparative Example 2 3.2 x 10 ⁴ 5.5 x 10 ⁵ 7.0 x 10 ⁶ 1.6 x 10 ⁸ 1.3 x 10 ⁸ Comparative Example 3 4.9 x 10 ⁴ 6.4 x 10 ⁵ 7.9 x 10 ⁶ 1.4 x 10 ⁸ 2.8 x 10 ⁸ Comparative Example 4 3.4 x 10 ⁴ 7.1 x 10 ⁵ 2.3 x 10 ⁶ 6.3 x 10 ⁷ 8.2 x 10 ⁷ Example 1 2.8 x 10 ⁴ 2.9 x 10 ⁵ 3.6 x 10 ⁶ 7.3 x 10 ⁷ 9.4 x 10 ⁷ Example 2 2.3 x 10 ⁴ 2.2 x 10 ⁵ 1.8 x 10 ⁶ 4.6 x 10 ⁷ 4.1 x 10 ⁷

As can be seen in Table 3, as the storage days increased, the number of general bacteria of peeled bellflower tended to increase overall, but the measured values of the number of general bacteria in Examples 1 and 2 according to the present invention showed that the general bacteria in the untreated group measured lower than the number of Therefore, it can be confirmed that the natural immersion liquid for improving storage stability according to the present invention contributes to the reduction of the number of general bacteria.

Table 4 shows the change in the number of coliform counts according to the storage period by immersing the peeled bellflower according to the present invention in a natural immersion liquid for improving storage stability.

Escherichia coli was not detected in this experiment. The unit of measurement for coliform count is CFU/g.

division Storage period (days) 0 3 6 9 12 untreated 3.7 x 10 ³ 3.2 x 10 ⁴ 8.6 x 10 ⁴ 4.3 x 10 ⁵ 7.9 x 10 ⁵ Comparative Example 1 2.8 x 10 ³ 1.8 x 10 ⁴ 5.9 x 10 ⁴ 2.5 x 10 ⁵ 4.6 x 10 ⁵ Comparative Example 2 1.6 x 10 ³ 2.3 x 10 ⁴ 4.4 x 10 ⁴ 3.8 x 10 ⁵ 5.1 x 10 ⁵ Comparative Example 3 1.2 x 10 ³ 3.5 x 10 ⁴ 6.9 x 10 ⁴ 3.4 x 10 ⁵ 3.2 x 10 ⁵ Comparative Example 4 1.1 x 10 ³ 3.4 x 10 ⁴ 4.3 x 10 ⁴ 1.7 x 10 ⁵ 1.2 x 10 ⁵ Example 1 1.2 x 10 ³ 8.1 x 10 ³ 1.4 x 10 ⁴ 7.9 x 10 ⁴ 8.5 x 10 ⁴ Example 2 1.5 x 10 ³ 5.7 x 10 ³ 7.1 x 10 ³ 2.7 x 10 ⁴ 5.3 x 10 ⁴

As can be seen in Table 4, as the storage days increased, the number of coliforms in peeled bellflower seeds tended to increase overall, but the measured values of the number of coliforms in Examples 1 and 2 according to the present invention were lower than those in the untreated group. has been measured

Therefore, it can be confirmed that the natural immersion liquid for improving storage stability according to the present invention contributes to the reduction of the coliform count.

Table 5 shows the change in the number of fungi according to the storage period by immersing the peeled bellflower according to the present invention in a natural immersion liquid for improving storage stability. The unit of measure for the number of fungi is CFU/g.

division Storage period (days) 0 3 6 9 12 untreated 6.9 x 10 ² 3.2 x 10 ³ 2.8 x 10 ⁴ 4.6 x 10 ⁴ 8.9 x 10 ⁴ Comparative Example 1 3.3 x 10 ² 5.8 x 10 ³ 1.4 x 10 ⁴ 3.5 x 10 ⁴ 4.9 x 10 ⁴ Comparative Example 2 6.2 x 10 ² 4.2 x 10 ³ 2.3 x 10 ⁴ 4.1 x 10 ⁴ 6.2 x 10 ⁴ Comparative Example 3 2.7 x 10 ² 8.6 x 10 ³ 1.7 x 10 ⁴ 3.3 x 10 ⁴ 2.7 x 10 ⁴ Comparative Example 4 2.0 x 10 ² 7.1 x 10 ³ 1.2 x 10 ⁴ 2.8 x 10 ⁴ 2.3 x 10 ⁴ Example 1 1.8 x 10 ² 1.1 x 10 ³ 3.9 x 10 ³ 2.5 x 10 ³ 8.2 x 10 ³ Example 2 3.4 x 10 ² 1.0 x 10 ³ 2.7 x 10 ³ 2.3 x 10 ³ 5.4 x 10 ³

The measured values of the number of fungi in Examples 1 and 2 according to the present invention were measured lower than the number of fungi in the untreated group. Therefore, it can be confirmed that the natural immersion liquid for improving storage stability according to the present invention contributes to the reduction of the number of fungi.

As described above, the natural immersion liquid for improving storage stability prepared by the present invention can suppress microbial growth and browning of peeled root vegetables such as bellflower as much as possible, maintains the original taste and aroma, and minimizes nutrient destruction, which is what consumers want You can expect to be able to provide products.

Those skilled in the art to which the present invention pertains will be able to understand that the above-described present invention can be implemented in other specific forms without changing the technical spirit or essential configuration.

Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the claims to be described later rather than the detailed description above, and all changes or forms derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention.

The present invention relates to a natural soaking liquid for improving the storability of peeled bellflowers containing natural extracts, and more specifically, to a natural soaking liquid containing Ganghwa lion's foot mugwort extract, glasswort extract, white hazelnut extract, and grapefruit seed extract, which inhibits microbial growth and prevents browning. It relates to a natural immersion liquid for improving the storage stability of peeled bellflowers, which is effective.

Claims (4)

A natural soaking liquid for improving storage stability of peeled bellflower, containing Ganghwasajabalak mugwort extract, glasswort extract, baekhasuo extract, and grapefruit seed extract as active ingredients.
According to claim 1,
A natural soaking liquid for improving the shelf life of peeled bellflowers, characterized in that each of the Ganghwa lion's foot wormwood extract, glasswort extract, and white hazelnut extract contains 1.0% by weight and grapefruit seed extract of 0.02% by weight, based on the total weight of the natural soaking liquid composition.
A method for improving the storage stability of peeled bellflower, characterized in that the peeled bellflower is immersed and packaged in a natural immersion liquid for improving the storage stability of peeled bellflower containing Ganghwasajabal wormwood extract, seaweed extract, white hazelnut extract and grapefruit seed extract.
(1) selecting, washing, preparing, and then cutting to prepare bellflower slices;
(2) preparing Ganghwa lion's foot wormwood extract, glasswort extract, and baekhasuo extract;
(3) preparing a natural soaking liquid for improving storage stability, including Ganghwasajabal medicinal mugwort extract, glasswort extract, baekhasuo extract, and grapefruit seed extract;
(4) immersing the prepared peeled bellflower in the storage-enhancing natural immersion liquid;
(5) storage and storage in refrigeration (4 ℃); storage improvement method of peeled bellflower, including.

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