KR20010088698A - A using method of chitosan for replacement of nitrite and nitrate when food manufacture - Google Patents
A using method of chitosan for replacement of nitrite and nitrate when food manufacture Download PDFInfo
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- KR20010088698A KR20010088698A KR1020010050550A KR20010050550A KR20010088698A KR 20010088698 A KR20010088698 A KR 20010088698A KR 1020010050550 A KR1020010050550 A KR 1020010050550A KR 20010050550 A KR20010050550 A KR 20010050550A KR 20010088698 A KR20010088698 A KR 20010088698A
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- chitosan
- nitrate
- nitrite
- molecular weight
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 44
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 title claims abstract description 29
- 229910002651 NO3 Inorganic materials 0.000 title claims abstract description 28
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000013305 food Nutrition 0.000 title abstract description 25
- 150000007524 organic acids Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 5
- 230000002708 enhancing effect Effects 0.000 claims abstract 3
- 235000021067 refined food Nutrition 0.000 claims description 14
- 150000002823 nitrates Chemical class 0.000 claims description 7
- 150000002826 nitrites Chemical class 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 2
- 231100000419 toxicity Toxicity 0.000 abstract description 5
- 230000001988 toxicity Effects 0.000 abstract description 5
- 238000004040 coloring Methods 0.000 abstract description 4
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 4
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 12
- 244000005700 microbiome Species 0.000 description 8
- 230000018109 developmental process Effects 0.000 description 7
- 231100000614 poison Toxicity 0.000 description 7
- 239000003440 toxic substance Substances 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 229920002101 Chitin Polymers 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000850 deacetylating effect Effects 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000009036 growth inhibition Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 150000003949 imides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000004753 textile Substances 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
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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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
Abstract
Description
본 발명은 식품의 제조 시 이용하는 아질산염 및 질산염의 작용을 키토산으로 대체하는 것으로서, 더욱 상세하게는 식품을 제조함에 있어 발색 및 미생물의 생육을 억제하여 저장성을 증진시키기 위한 목적으로 첨가하는 것이 허용되고 있는 아질산염 및 질산염은 식품내에서 반응을 통해 강한 독성을 나타내는 물질을 생성할 수 있는 위험성이 있다. 이에 식품의 안전성과 국민의 건강 증진을 도모하기 위해 아질산염 및 질산염의 작용을 대체하기 위한 목적으로 식품에 키토산을 이용하는 방법에 관한 것이다.The present invention substitutes chitosan for the action of nitrite and nitrate used in the manufacture of food, and more particularly, it is permitted to add food for the purpose of inhibiting color development and growth of microorganisms to improve shelf life. Nitrite and nitrates present a risk of producing highly toxic substances through reactions in foods. Therefore, the present invention relates to a method of using chitosan in food for the purpose of replacing the action of nitrite and nitrate in order to promote the safety of food and the public's health.
일반적으로 일부의 식품을 제조할 때 특이한 색의 발현을 위해서 그리고 부패 및 독성을 나타내는 미생물의 생육을 억제하기 위해서 아질산염 및 질산염을 첨가해 오고 있다. 그러나 아질산염 및 질산염은 식품내에서 그 자체나 식품내의 성분과 반응을 일으켜 nitrosamine과 같은 맹독성을 지니는 물질을 생성하기도 하여 큰 위험성을 내포하고 있다. 따라서 세계적으로 제조된 식품내에 존재하는 잔존 아질산및 질산염의 량을 한정하여 규제하고 있는 실정이다. 그러므로 아질산염 및 질산염이 나타내는 효과를 대체할 수 있는 물질이 절실히 요구되고 있다. 그러나 질산염 및 아질산염이 나타내는 특이한 발색효과를 나타내면서 미생물 생육을 억제하여 저장성을 유지하는 대체물질이 아직은 발견되고 있지 않다. 따라서 현재로서는 아질산염의 첨가량을 최소화하고 그 효과를 유지할 수 있게 하는 부분적 대체효과를 거두고자 하고 있다.In general, nitrites and nitrates have been added in the manufacture of some foods to suppress the growth of microorganisms that exhibit decay and toxicity. However, nitrites and nitrates pose a great danger because they can react with themselves or with ingredients in foods to produce highly toxic substances such as nitrosamine. Therefore, the amount of residual nitrite and nitrate present in foods manufactured worldwide is restricted and regulated. Therefore, there is an urgent need for materials that can replace the effects of nitrites and nitrates. However, there are no alternatives that maintain the shelf life by inhibiting the growth of microorganisms while exhibiting the specific coloring effect of nitrate and nitrite. Therefore, at present, it is intended to have a partial replacement effect that can minimize the amount of nitrite added and maintain the effect.
본 발명은 상기의 문제점을 해결하기 위해 가공식품의 제조에 있어 소정량의 키토산 및 그 유도체를 첨가함으로서 아질산염 및 질산염이 나타내는 특이한 발색효과와 미생물에 대한 생육억제로 인한 저장성 증진효과는 그대로 유지하도록 하는 것을 기술적 과제로 한다.The present invention is to solve the above problems by adding a predetermined amount of chitosan and its derivatives in the manufacture of processed foods to maintain the specific coloring effect represented by nitrite and nitrate and storage effect due to growth inhibition against microorganisms as it is Let it be technical problem.
본 발명은 가공식품을 제조함에 있어 아질산염 및 질산염을 첨가하여 발색 및 저장성 증진 또는 미생물의 독성을 억제하고자 하는 경우, 분자량 약 1천이하의 올리고당에서부터 분자량 2만 이하의 키토산 및 그 수용성 유도체는 물에 용해하여 제조하고자 하는 가공식품의 총 중량에 대해 0.001 - 5%의 비율로 첨가 혼합한 것이 특징이다.In the present invention, when adding nitrite and nitrate to improve the color development and shelf life or to suppress the toxicity of microorganisms in the manufacture of processed foods, oligosaccharides having a molecular weight of about 1,000 or less, chitosan having a molecular weight of 20,000 or less, It is characterized by adding and mixing at a rate of 0.001-5% relative to the total weight of the processed food to be dissolved and manufactured.
또한 본 발명은 가공식품을 제조할 때 질산염 및 아질산염을 첨가하여 발색 및 저장성의 증진 또는 미생물의 독성을 억제하고자 할 때, 분자량 2만이상에서 50만이하의 키토산을 유기산에 용해하여 그대로 사용하거나 pH를 조절하고 제조하고자 하는 식품 총 중량의 0.001 - 5%의 비율로 첨가, 혼합한 것에 특징이 있다.In addition, the present invention is to add a nitrate and nitrite when preparing the processed food to improve the color development and shelf life or to suppress the toxicity of microorganisms, dissolved in chitosan of 500,000 or less in molecular weight of 20,000 or more in an organic acid to use or adjust the pH It is characterized by adding and mixing at a rate of 0.001-5% of the total weight of the food to be prepared.
본 발명의 구성을 상세히 설명하면 다음과 같다.Referring to the configuration of the present invention in detail as follows.
본 발명에서 사용하는 키토산은 곤충의 껍질 및 날개 등, 버섯류, 곰팡이와 같은 미생물 등에 포함되어 있으며, 해산 동물 즉, 새우나 게의 껍질, 오징어의 연골, 조개류 등에 포함되어 있는 키틴을 탈아세틸화하여 얻은 것이다. 키틴은 일반적으로 용해도가 대단히 낮아 식품에의 이용이 거의 불가능하여 탈아세틸화 하여 얻은 키토산을 주로 식품산업에서는 이용한다. 키토산은 셀룰로스와 유사한 분자구조를 가진 다당류이지만 특이하게도 분자내에 아미노기를 가지고 있어 다른 다당류들이 나타내지 못하는 특이한 기능성이 있다. 또한 용해성에 있어서도 크게 문제가 되지 않아 식품산업 뿐만 아니라 환경, 섬유, 화공, 의약 산업에 있어 다양하게 이용될 수 있다.Chitosan used in the present invention is contained in microorganisms, such as mushrooms and fungi, such as shells and wings of insects, by deacetylating chitin contained in marine animals, ie, shells of shrimp or crab, cartilage of squid, shellfish, etc. Obtained. Chitin generally has very low solubility, making it almost impossible to use in food, and chitosan obtained by deacetylation is mainly used in the food industry. Chitosan is a polysaccharide having a molecular structure similar to cellulose, but has a specific function that other polysaccharides cannot display because it has an amino group in the molecule. In addition, the solubility is not a big problem and can be used in various ways in the food industry as well as in the environment, textile, chemical, and pharmaceutical industries.
이러한 키토산이 지니고 있는 기능은 단백질 등 고분자 불질을 흡착하는 성질, 일부의 색소와 잘 결합하는 성질 등은 환경분야에서 이용할 수 있는 성질이며, 식품을 통하여 얻어질 수 있는 인체내에서의 효과는 지질 및 콜레스테롤 그리고 중금속을 흡착하여 배설시키는 성질, 항균성, 항 산화성, 항 돌연변이원성, 면역력의 증대, 세포의 재생을 촉진하여 상처의 치유가 빨라지며, 노화의 억제, 혈압강하 효과, 혈중 콜레스테롤 강하로 인한 순환기계 성인병의 예방, 인체에 유익한 장내 균의 증식을 증진시키는 등의 효과가 있다. 가공식품의 제조에 있어 이용될 수 있는 기능으로서는 저장성의 증진을 위하여 강력한 항균성과 항 산화성, 그리고 단백질 및 색소 결합성 등을 들 수 있다.The function of chitosan is the property of adsorbing polymer impurities such as protein, the property of binding to some pigments, etc., which can be used in the environmental field, and the effect in the human body that can be obtained through food is lipid and Adsorption and excretion of cholesterol and heavy metals, antibacterial, antioxidant, anti-mutagenicity, increased immunity, cell regeneration, accelerate wound healing, inhibit aging, lower blood pressure, circulate due to lower blood cholesterol It is effective in the prevention of mechanical adult diseases, and promoting the growth of enterobacteria beneficial to the human body. Functions that can be used in the production of processed foods include strong antimicrobial and antioxidant properties, and protein and pigment binding properties to enhance shelf life.
키토산을 이용함에 있어 그 기능성을 발현시킬 수 있는 것은 용해가 되어야 한다는 것이다. 키토산의 용해성은 올리고당 및 분자량 약 2만 이하의 저 분자량의 경우 물에도 쉽게 용해되고, 분자량 2만 이상의 고 분자량의 키토산도 유기산 및 무기산에 쉽게 용해되어 널리 이용되고 있다. 그러나 고 분자량의 키토산의 경우 식품산업에 있어서는 한정된 유기산에 용해하여 이용하고 있다. 일반적으로 유기산에 용해시키면 pH 3.0부근에서 용해되며 pH 6.0 이상이 되면 용해성이 떨어져 콜로이드 상태로 된다. 따라서 고 분자량의 키토산을 식품산업에 있어 사용할 수 있는 pH영역은 pH 6.0 이하의 조건을 유지해야 한다. 그러나 분자량 2만 이상의 고 분자량의 키토산 중에서 천연의 키토산에 다른 물질을 수식하여 얻어진 유도체의 경우는 물에 쉽게 용해될 수 있다.In using chitosan, the ability to express its functionality is to be dissolved. The solubility of chitosan is easily dissolved in water in the case of oligosaccharides and low molecular weight of about 20,000 or less, and high molecular weight chitosan with a molecular weight of 20,000 or more is readily dissolved in organic and inorganic acids and widely used. However, in the food industry, high molecular weight chitosan is dissolved in a limited organic acid and used. In general, when dissolved in an organic acid, it is dissolved in the vicinity of pH 3.0, and when the pH is 6.0 or higher, the solubility is degraded to colloidal state. Therefore, the pH range in which high molecular weight chitosan can be used in the food industry should maintain a condition of pH 6.0 or lower. However, a derivative obtained by modifying a substance different from natural chitosan among high molecular weight chitosan having a molecular weight of 20,000 or more can be easily dissolved in water.
이와 같은 성질의 키토산을 가공식품의 제조에 있어 아질산염 및 질산염을 대체하여 이용하는 경우를 상세히 설명하면 다음과 같다.When the chitosan of such a property is used in place of nitrite and nitrate in the manufacture of processed foods in detail as follows.
(실시예 1)(Example 1)
아질산염 및 질산염을 가공식품에 첨가하여 특이한 발색 및 저장성 향상을 목적으로 할 경우, 분자량이 1천 이하의 올리고당에서 부터 2만 이하의 키토산은 물에 용해하여 준비하고, 또한 키토산 유도체도 물에 용해하여 준비한다. 가공식품을 제조 시에 준비한 키토산을 첨가하고 혼합하여 일반적인 제법과 동일하게 제조한다. 원료에 첨가물을 주입할 경우는 키토산도 동일하게 주입한다. 이때 키토산의 첨가량은 0.001 - 5%까지로 한다. 혼합 후 잘 혼합하여 키토산이 고르게 작용할 수 있도록 하는 것이 중요하다.When nitrites and nitrates are added to processed foods to improve specific color development and shelf life, chitosans of up to 20,000 from oligosaccharides of molecular weight of 1,000 or less are prepared by dissolving in water, and chitosan derivatives are also dissolved in water. Prepare. Chitosan prepared during the preparation of the processed food is added and mixed to prepare it in the same manner as in the general manufacturing process. When adding an additive to a raw material, chitosan is also injected in the same way. At this time, the amount of chitosan added is up to 0.001-5%. It is important to mix well after mixing so that chitosan can work evenly.
(실시예 2)(Example 2)
분자량이 2만 이상에서 50만 이하의 고 분자량의 키토산은 유기산에 용해하여 pH를 조절하거나 그대로 준비한다. 가공식품을 제조함에 있어 원료의 혼합 시에 같이 첨가하고 세밀하게 혼합한다. 원료에 첨가물을 주입하는 경우에는 키토산도 동일한 방법으로 주입한다. 분자량이 큰 키토산의 경우 점도가 있어 혼합할 때 고른 혼합이 중요하다. 이때의 키토산 첨가량도 0.001% 에서부터 5% 까지로 한다.High molecular weight chitosan having a molecular weight of 20,000 to 500,000 is dissolved in an organic acid to adjust pH or prepare as it is. In preparing processed foods, the ingredients are added together and mixed finely. When adding an additive to a raw material, chitosan is also injected in the same way. Chitosan with high molecular weight has a viscosity and even mixing is important when mixing. The amount of chitosan added at this time is also set to 0.001% to 5%.
상기 실시예 1과 2에서 첨가량을 0.001% 에서부터 5% 까지로 한 이유는 아질산염 및 질산염의 역할을 대체할 수 있는 키토산의 효과가 0.001% 이상의 농도이어야 하며, 점도 및 이미(異味)가 문제가 되어 5% 이상에서는 사용이 어렵기 때문이다.The reason for the addition amount from 0.001% to 5% in Examples 1 and 2 is that the effect of chitosan, which can replace the role of nitrite and nitrate, should be at a concentration of 0.001% or more, and the viscosity and imide are problems. This is because it is difficult to use above 5%.
상기 실시예 1과 2와 같은 처리를 했을 때 아질산염 및 질산염의 첨가량은 15ppm정도로 충분히 그 효과가 나타났다. 일반적으로 가공식품의 종류에 따라 틀리지만 150ppm에서 200ppm까지 아질산염 및 질산염을 사용하기 때문에 10% 이하의 사용량으로 발색 및 저장성 유지의 효과를 거둘 수 있고 또한 15ppm이하의 첨가량에서는 제품의 제조 후 아질산근이 거의 남아 있지 않기 때문에 자체의 독성 및 nitrosamine등의 독성 물질의 생성이 일어나지 않게되어 안전한 식품을 제조할 수 있게 된다. 실제 실험의 결과 분자량 약 3만과 12만의 키토산을 0.35% 첨가한 경우 아질산염의 첨가량을 15ppm으로 해도 저장성 및 발색효과가 완벽하게 이루어졌다. 이때 제조 1일 후에 식품 중에 남아 있는 아질산근은 1.0 - 1.5ppm으로 거의 존재하지 않아 아질산근에 의한 유독성 물질의 생성 가능성은 거의 없다. 또한 이러한 조건에서 식품의 저장성도 아질산염 및 질산염을 150ppm첨가한 경우와 유사하게 나타났다(Fig. 1 - 6, Table 1 - 6 첨부).When the same treatment as in Examples 1 and 2, the addition amount of nitrite and nitrate was about 15ppm, the effect was enough. Generally, it is different depending on the type of processed foods, but since it uses nitrite and nitrate from 150ppm to 200ppm, it can achieve the effect of color development and shelf life with less than 10% usage. Since it rarely remains, it does not generate its own toxic substances and toxic substances such as nitrosamine, thus making it possible to manufacture safe foods. As a result of the actual experiment, when 0.35% of the molecular weight of about 30,000 and 120,000 chitosan were added, the storage and coloring effects were perfectly achieved even when the amount of nitrite was 15 ppm. At this time, the nitrite root remaining in the food after 1 day of manufacture is 1.0-1.5ppm, so there is little possibility of the generation of toxic substances by the nitrite root. Also, the shelf life of the food under these conditions was similar to that of 150 ppm of nitrite and nitrate added (Fig. 1-6, Table 1-6).
이상과 같이 가공식품의 제조에 있어 아질산염 및 질산염을 첨가하여 발색 및 저장성을 증진시키고자 할 때 키토산을 첨가하면 아질산염 및 질산염의 첨가량을 15ppm까지 대폭 감소시켜도 비슷한 효과를 거둘 수 있어 대체효과가 크기 때문에 식품의 안전성에 크게 기여할 것이다.As described above, when adding nitrite and nitrate to improve color development and shelf life, the addition of chitosan can achieve a similar effect even if the addition amount of nitrite and nitrate is greatly reduced to 15 ppm. It will greatly contribute to food safety.
상기와 같이 본 발명의 식품의 제조 시 아질산염 및 질산염을 대체하기 위한 키토산의 이용방법은, 가공식품의 제조에 있어 특이한 발색 및 미생물의 생육을 억제함으로서 저장성의 증진 및 독성의 억제를 목적으로 아질산염 및 질산염을 사용할 경우 키토산을 첨가하여 아질산염 및 질산염을 사용할 경우 키토산을 첨가하여 아질산염 및 질산염을 대체하여 15ppm정도의 소량의 아질산염 및 질산염의 첨가에도 특이한 발색이 유지되고 미생물의 생육억제효과도 유지되어 안정된 저장성을 나타낸다. 따라서 아질산염 및 질산염의 첨가로 인해 나타나는 독성 및 nitrosamine등의 독성 물질의 생성을 키토산의 첨가로 인해 제거할 수 있게 되어 식품의 안전성을 극대화시킬 수 있는 것이다.As described above, the method of using chitosan to replace nitrite and nitrate in the manufacture of the food of the present invention, by suppressing the specific color development and growth of microorganisms in the manufacture of processed foods for the purpose of improving shelf life and suppressing toxicity. When nitrate is used, nitrite and nitrate are added, and when nitrate is used, nitrate and nitrate are added to replace nitrite and nitrate. Indicates. Therefore, the generation of toxic substances such as nitrite and nitrate and toxic substances such as nitrosamine can be removed by the addition of chitosan, thereby maximizing food safety.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160007873A (en) | 2014-07-07 | 2016-01-21 | 농업회사법인(주)경기북부한돈조합 | White sausage containing chives and preparing method thereof |
| KR20220051701A (en) | 2020-10-19 | 2022-04-26 | 경성대학교 산학협력단 | Additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder |
| KR20220053142A (en) | 2020-10-22 | 2022-04-29 | 우진 비앤지 주식회사 | Additive for replacing synthetic nitrite containing Chinese cabbage powder or radish powder |
| KR20220053141A (en) | 2020-10-22 | 2022-04-29 | 경성대학교 산학협력단 | Additive for replacing synthetic nitrite containing Chinese cabbage powder |
| KR20220127580A (en) | 2021-03-11 | 2022-09-20 | 경성대학교 산학협력단 | Additive for replacing synthetic nitrite containing white kimchi powder and natural antioxidants and antimicrobials |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20160007873A (en) | 2014-07-07 | 2016-01-21 | 농업회사법인(주)경기북부한돈조합 | White sausage containing chives and preparing method thereof |
| KR20220051701A (en) | 2020-10-19 | 2022-04-26 | 경성대학교 산학협력단 | Additive for replacing synthetic nitrite containing white kimchi powder and acerola juice powder |
| KR20220053142A (en) | 2020-10-22 | 2022-04-29 | 우진 비앤지 주식회사 | Additive for replacing synthetic nitrite containing Chinese cabbage powder or radish powder |
| KR20220053141A (en) | 2020-10-22 | 2022-04-29 | 경성대학교 산학협력단 | Additive for replacing synthetic nitrite containing Chinese cabbage powder |
| KR20220127580A (en) | 2021-03-11 | 2022-09-20 | 경성대학교 산학협력단 | Additive for replacing synthetic nitrite containing white kimchi powder and natural antioxidants and antimicrobials |
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