KR19990011178A - Plant cultivation using chitosan - Google Patents
Plant cultivation using chitosan Download PDFInfo
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- KR19990011178A KR19990011178A KR1019970034163A KR19970034163A KR19990011178A KR 19990011178 A KR19990011178 A KR 19990011178A KR 1019970034163 A KR1019970034163 A KR 1019970034163A KR 19970034163 A KR19970034163 A KR 19970034163A KR 19990011178 A KR19990011178 A KR 19990011178A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
- A01N43/00—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds
- A01N43/02—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms
- A01N43/04—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom
- A01N43/14—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings
- A01N43/16—Biocides, pest repellants or attractants, or plant growth regulators containing heterocyclic compounds having rings with one or more oxygen or sulfur atoms as the only ring hetero atoms with one hetero atom six-membered rings with oxygen as the ring hetero atom
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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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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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
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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Abstract
본 발명은 발효식품의 선도를 장기간 유지하기 위한 식물의 재배법에 관한 것이다. 본 발명은 예컨대 십자화과 식물등의 재배기간중 특히 재배말기에 키토산 수용액을 분무하거나 또는 키토산분말을 토양중에 살포하여 식물을 재배하는 방법을 제공한다. 이렇게 하여 얻어진 채소류를 원료로하여 제조된 김치류나 과실류는 그 풍미증대와 저장성증대 효과가 있다.The present invention relates to a cultivation method of a plant for maintaining the freshness of the fermented food for a long time. The present invention provides a method for cultivating plants, for example, by spraying chitosan aqueous solution or spraying chitosan powder in soil during the cultivation period, such as cruciferous plants. Kimchi or fruits produced by using the vegetables obtained in this way has the effect of increasing the flavor and shelf life.
Description
본 발명은 키토산을 이용한 식물재배법에 관한 것이다.The present invention relates to a plant cultivation method using chitosan.
본 발명의 목적은 채소류의 풍미와 선도를 장기간 유지하고 이를 이용한 발효식품의 저장성을 증대하고자 하는데 있다.An object of the present invention is to maintain the flavor and freshness of vegetables for a long time and to increase the shelf life of fermented food using the same.
본 발명의 다른 목적은 과실류 및 버섯류의 풍미와 선도를 장기간 유지하는데 그 목적이 있다.Another object of the present invention is to maintain the flavor and freshness of fruits and mushrooms for a long time.
종래에도 배추, 무우, 열무, 총각무우, 갓, 파, 고들배기등의 십자화과나 과실류 및 버섯류의 장기 저장방법이 개발되어 왔다. 그 중의 대표적인 것으로 탄산가스(CO2)를 처리하는 방법 또는 냉동방법(Freezing)등이 공지되어 있다. 그러나 이와같은 방법들은 식품원료자체에 함유되어 있는 효소활성을 억제하거나 호흡의 진행을 중단시켜 식품원료의 후숙(after ripening)이나 노화(degradation)를 방지하는 방법으로서 엄청난 처리비용과 물류보관창고등 새로운 시스템을 필요로하게 되는 단점이 있다.Conventionally, long-term storage methods of cruciferous fruits, fruits and mushrooms, such as Chinese cabbage, radish, radish, bachelor radish, mustard, green onion, and girdle, have been developed. Among them, a method of treating carbon dioxide (CO 2 ) or a freezing method is known. However, these methods prevent enzymatic activity contained in the food ingredients themselves or stop the respiration process to prevent after ripening or aging of food ingredients. The disadvantage is the need for a system.
본 발명은 이와같은 종래기술들의 단점을 제거하고 물류비용을 절감하기 위하여 일반 식물 및 과수 기타 버설류등 특용작물의 재배말기에 키토산수용액을 엽면처리하거나 키토산분말을 토양살포하므로써 달성된다.The present invention is achieved by foliar treatment of chitosan aqueous solution or soil spraying chitosan powder at the end of the cultivation of special crops such as general plants, fruit trees and other varieties in order to eliminate the disadvantages of the prior art and reduce the logistics cost.
키토산(Chitosan)은 분자량이 약 10만이상의 중합체(Polymer)로서 키틴(Chitin)을 가성소다(NaOH)용액으로 탈아세틸화하여 제조되어 왔으며 최근에는 미생물효소제제의 이용으로 키토산올리고머의 제조가 연구되고 있다. 키토산 수용액은 CMC분말 수용액 또는 키토산 고형제를 과채류나 한약재 찌거기에 흑설탕과 물을 주가하여 초산발효물을 얻고 이것에 녹여 사용한다.Chitosan is a polymer having a molecular weight of about 100,000. It has been prepared by deacetylating chitin into a caustic soda solution. Recently, the preparation of chitosan oligomer has been studied by the use of microbial enzyme preparation. have. Chitosan solution is used to obtain acetic acid fermentation by adding brown sugar and water to CMC powder solution or chitosan solid agent in fruit or Chinese medicine dregs.
키토산은 통상 2-amino-2-deoxy-β-D-glucosamine의 으로서 반응성이 높은 아미노기를 가지고 있어 각종 유도체의 제조가 가능하고 따라서 식품산업, 의약품 및 화장품에 이르기까지 다양하게 이용되고 있는 신소재 화합물로 알려져 왔다.Chitosan is a new material compound that is generally used as a 2-amino-2-deoxy-β-D-glucosamine, and has a highly reactive amino group, which enables the production of various derivatives, and thus is widely used in the food industry, medicine, and cosmetics. It has been known.
본 발명자는 최근 다양한 기능이 연구되고 있는 키토산 유도체를 식품원료의 저장성 증대효과에 착안하여 본 발명을 완성하였다.The present inventors have completed the present invention focusing on the effect of increasing the shelf life of a food material of chitosan derivatives, which have recently been studied in various functions.
이하 본 발명의 구성과 작용을 상세히 설명한다.Hereinafter, the configuration and operation of the present invention will be described in detail.
본 발명은 발효식품 특히 발효김치를 제조할 때, 배추, 무우, 오이, 갓, 파등 식물원료에 키토산성분을 함유시킨 것을 사용한다면 발효시간이 연장되고 따라서 발효식품의 저장성을 증대시킬 수 있다고 가정하였다. 따라서 본 발명은 발효김치류를 제조할 때 포장에서 수확 1∼2주전 1일 1∼2회 키토산의 수용액을 엽면살포 또는 토양살포한 것과 무처리한 대조구의 것을 사용하여 발효김치류의 제품성적을 비교하였다.In the present invention, when preparing fermented foods, especially fermented kimchi, it is assumed that the use of chitosan ingredients in Chinese cabbage, radish, cucumber, mustard, leek, etc. can extend the fermentation time and thus increase the shelf life of the fermented food. . Therefore, when the fermented kimchi was prepared, the product performance of the fermented kimchi was compared by using foliar spray or soil sprayed solution of the chitosan 1 to 2 times a day, 1 to 2 weeks before harvesting, and the untreated control. .
그 결과 키토산수용액의 엽면처리나 키토산 분말을 토양살포한 채소류로부터 얻은 발효김치류의 저장기간 증대 효과와 발효김치류의 풍미가 향상된 것을 확인할수 있었다.As a result, it was confirmed that foliar treatment of aqueous chitosan solution or fermented kimchi obtained from soil sprayed vegetables with chitosan powder increased the shelf life and improved flavor of fermented kimchi.
이 하 본 발명의 상세한 설명을 구체적인 실시예를 들어 설명한다.Hereinafter, the detailed description of the present invention will be described with reference to specific examples.
실시예1. 상온 음지에서의 저장성적Example 1 Storage performance at room temperature
키토산 유도체 CMC(Carboxymethyl Chitosan) 2중량 %수용액을 시설원예 단지에서 재배중인 배추에 대하여 수확 2주일전부터 매일 2회씩 엽면살포하여 수확하였다.Chitosan derivative CMC (Carboxymethyl Chitosan) 2% by weight aqueous solution was harvested by foliar spray twice a day from 2 weeks before harvesting for the Chinese cabbage cultivated in the facility horticulture complex.
키토산 수용액을 처리하지 않은 무처리구의 배추를 같은날 수확하여 15℃상온의 음지에서 약 1주간 저장한 결과 원료배추의 시들음정도가 무처리구에 비하여 약 2배 우수하였다.The cabbages of the untreated broth without chitosan solution were harvested on the same day and stored for about one week in the shade of 15 ℃ at room temperature.
실시예2.Example 2.
키토산 유도체 CMC분말을 사용한 것외에는 실시예 1과 동이라게 재배실험한 결과 원료배추의 시들음 정도가 무처리구에 비하여 약 1배우수하였다.As a result of the cultivation experiment in the same manner as in Example 1 except that the chitosan derivative CMC powder was used, the withering degree of the raw cabbage was about 1 times higher than that of the untreated group.
실시예3. 발효김치의 저장성적 검정Example 3. Storage Test of Fermented Kimchi
상기 실시예1과 실시예2에 따라 수확한 배추에 무재료와 조미료를 첨가하여 김치독에 투입한 후 20℃의 암실에서 발효실험을 수행하였다.The fermentation experiment was carried out in a dark room at 20 ℃ after adding to the kimchi poison by adding radish and seasoning to the cabbage harvested according to Example 1 and Example 2.
이때 키토산 수용액을 처리하지 않은 무처리배추원료(대조구)와 동일한 조건에서 숙성도 실험을 수행한 결과(pH)는 표 1과 같다.At this time, the results (pH) of the aging test under the same conditions as the untreated cabbage raw material (control) not treated with chitosan solution is shown in Table 1.
상기 실험결과에서 알 수 있듯이 발효김치의 숙성지표인 pH값을 중심으로 볼 때 키토산용액 또는 키토산분말을 원료배추에 처리한 것을 사용하는 것과 무처리한 원료배추를 사용하는 것에는 약 1주일정도 과숙진행이 연장되어 저장기간을 연장할 수 있음을 알수 있었다. 그리고 키토산 수용액이 처리된 원료와 키토산분말이 처리된 원료간에는 저장적성에 큰 차이가 나타나지 않았으나 전자가 그 제품적성이 양호하였다.As can be seen from the above experimental results, the chitosan solution or chitosan powder was treated with raw cabbage, and the raw cabbage was used for about one week. The progress could be extended to extend the storage period. In addition, there was no significant difference in storage aptitude between raw materials treated with aqueous chitosan solution and raw materials treated with chitosan powder, but the former had good product suitability.
실시예4. 깍두기 저장성적 검정Example 4. Digging dice test
상기 실시예1과 실시예2에서 처리한 방법과 동일한 무우원료로써 깍두기를 제조하고 실시예3과 동일한 실험을 수행한 결과도 깍두기의 풍미와 저장기간 연장효과에 있어서 무처리구의 원료에 비하여 관능검사결과 풍미가 우수하고 저장기간을 약5일 연장할 수 있었다.The results of preparing Kakadugi with the same radish raw material as the method treated in Example 1 and Example 2 and performing the same experiment as Example 3 also showed the sensory test results compared to the raw material of the untreated bowl in the flavor and shelf life of Kakadugi. The flavor is excellent and the shelf life can be extended by about 5 days.
실시예5. 열무김치 저장성적 검정Example 5. Young radish kimchi storage test
원료를 열무로 한 것외에는 실시예3과 동일한 실험을 수행한 결과 무처리구에 비하여 열무김치의 풍미가 우수하고 저장성적이 약 8일 연장되었다.The same experiment as in Example 3 was conducted except that the raw material was heat radish, and the flavor of the radish kimchi was excellent and the storage performance was extended by about 8 days compared to the untreated.
실시예6. 총각김치의 저장상적 검정Example 6. Stomatological test of bachelor kimchi
원료를 총각무우로 한 것외에는 실시예3과 동일한 실험을 수행한 결과 무처리구에 비하여 총각김치의 풍미가 우수하고 저장성적이 약 1주간 연장되었다.The same experiment as in Example 3 was conducted except that the raw material was bachelor radish, and the flavor of bachelor kimchi was superior to that of the non-treated group, and the shelf life was extended for about one week.
실시예7. 갓김치의 저장성적 검정Example 7. Gott Kimchi storage test
원료를 갓으로 변경한 것외에는 실시예3과 동일한 실험을 수행한 결과 무처리구에 비하여 갓김치의 풍미가 우수하고 저장성적이 약 10일간 연장되었다.The same experiment as in Example 3 was carried out except that the raw material was changed to fresh, and as a result, the flavor of the fresh kimchi was superior to that of the non-treated and the storage performance was extended for about 10 days.
실시예8. 과채류 저장성적 검정Example 8. Fruit Vegetable Storage Test
사과, 배 또는 포도 초산발효물에 키토산 고체를 녹인 수용액을 토마토의 수확전 1∼2주에 1일 2회 정도 엽면살포후 수확하여 무처리군과 저장성적을 실험한 결과 저장성과 선도가 상온에서 약 2일 연장되고 우수하였다.An aqueous solution of chitosan solids dissolved in apple, pear or grape acetic acid fermentation was harvested after foliar spraying twice a day for 1-2 weeks before tomato harvesting. Extended about 2 days and was excellent.
실시예9. 버섯류의 저장성적 검정Example 9. Storage test of mushrooms
한약찌꺼기에 흑설탕을 넣고 물을 주가하여 초산발효물을 얻고 여기에 키토산 고형체를 녹여 여과시킨 수용액을 제조하여 느타리버섯 수확 1주일전에 1일 3회 분무처리하여 수확한 것과 무처리군의 느타리버섯과 15℃상온에서 저장성적을 비교한 결과 약 36시간 이상의 저장성이 증대되었다.Add brown sugar to Chinese herbal remnants, add water to obtain fermented acetic acid, prepare chitosan solids, filter solution, and spray solution three times a day before harvesting oyster mushroom. When the storage performance was compared at and 15 ℃ at room temperature, the storage performance was increased for about 36 hours.
이상과 같은 실험성적은 키토산 유도체가 식물세포의 활성을 증대시켜주고 세포벽을 강화하여 키토산분해효소(Chitosanase)활성을 증대시키거나 향균작용의 효과로 기인한 것으로 판단되었다.The experimental results described above were determined to be due to the effect of chitosan derivatives to increase the activity of plant cells and to strengthen the cell wall to increase the chitosanase activity or the antibacterial action.
이상의 실시예와 실험예에서 알 수 있듯이 본 발명은 CMC수용액 또는 CMC분말을 엽면살포 또는 토양살포한 포장에서 수확한 원료를 사용하여 발효식품을 얻는 경우에는 그 발효식품의 풍미를 증대시키며 저장기간을 연장할 수 있어서 발효식품산업에 매우 유용한 것이다. 이 밖에도 CMC수용액 또는CMC분말을 처리한 원료식품소재의 운반저장중의 저장성을 현저히 증대시킬수 있으므로 물류비와 저장비등을 절감할 수 있으므로 농산물 유통산업상 매우 유용한 발명인 것이다.As can be seen from the above examples and experimental examples, when the fermented food is obtained using raw materials harvested from CMC aqueous solution or CMC powder in foliar spray or soil sprayed package, the flavor of the fermented food is increased and storage period is increased. It can be extended and is very useful for the fermented food industry. In addition, it is a very useful invention in the agricultural product distribution industry because it can significantly reduce the storage and storage costs during transportation and storage of the raw food material treated with CMC aqueous solution or CMC powder.
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