KR20050105876A - 식품의 살균 및 보존을 위한 조성물 - Google Patents
식품의 살균 및 보존을 위한 조성물 Download PDFInfo
- Publication number
- KR20050105876A KR20050105876A KR1020040031154A KR20040031154A KR20050105876A KR 20050105876 A KR20050105876 A KR 20050105876A KR 1020040031154 A KR1020040031154 A KR 1020040031154A KR 20040031154 A KR20040031154 A KR 20040031154A KR 20050105876 A KR20050105876 A KR 20050105876A
- Authority
- KR
- South Korea
- Prior art keywords
- acid
- weight
- food
- composition
- preservation
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 51
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 title abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 23
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 20
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000007524 organic acids Chemical class 0.000 claims abstract description 20
- FHSWKZUNNVWBSG-UHFFFAOYSA-M 2-[3-[(4-amino-2-methylpyrimidin-5-yl)methyl]-4-methyl-1,3-thiazol-3-ium-5-yl]ethanol;dodecyl hydrogen sulfate;dodecyl sulfate Chemical compound CCCCCCCCCCCCOS(O)(=O)=O.CCCCCCCCCCCCOS([O-])(=O)=O.CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N FHSWKZUNNVWBSG-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 12
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 10
- 239000004471 Glycine Substances 0.000 claims abstract description 10
- 239000001361 adipic acid Substances 0.000 claims abstract description 10
- 235000011037 adipic acid Nutrition 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000001630 malic acid Substances 0.000 claims abstract description 10
- 235000011090 malic acid Nutrition 0.000 claims abstract description 10
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 8
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000467 phytic acid Substances 0.000 claims abstract description 8
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 8
- 229940068041 phytic acid Drugs 0.000 claims abstract description 8
- 235000019249 food preservative Nutrition 0.000 claims abstract description 6
- 239000005452 food preservative Substances 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 44
- 235000012149 noodles Nutrition 0.000 claims description 27
- 235000011054 acetic acid Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000013311 vegetables Nutrition 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 7
- 239000008213 purified water Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 244000294411 Mirabilis expansa Species 0.000 claims description 4
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000014109 instant soup Nutrition 0.000 claims description 4
- 235000013536 miso Nutrition 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000009920 food preservation Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 26
- 238000004321 preservation Methods 0.000 description 23
- 239000003755 preservative agent Substances 0.000 description 22
- 230000002335 preservative effect Effects 0.000 description 19
- 230000001580 bacterial effect Effects 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 230000006866 deterioration Effects 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 241000208822 Lactuca Species 0.000 description 8
- 235000003228 Lactuca sativa Nutrition 0.000 description 8
- 235000005985 organic acids Nutrition 0.000 description 7
- 244000005700 microbiome Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000004334 sorbic acid Substances 0.000 description 4
- 235000010199 sorbic acid Nutrition 0.000 description 4
- 229940075582 sorbic acid Drugs 0.000 description 4
- 229930003451 Vitamin B1 Natural products 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229960003495 thiamine Drugs 0.000 description 3
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 3
- 239000011691 vitamin B1 Substances 0.000 description 3
- 235000010374 vitamin B1 Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical class Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000021485 packed food Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- TVEXGJYMHHTVKP-UHFFFAOYSA-N 6-oxabicyclo[3.2.1]oct-3-en-7-one Chemical compound C1C2C(=O)OC1C=CC2 TVEXGJYMHHTVKP-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000295644 Staphylococcaceae Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- -1 alkali metal hydrochloride Chemical class 0.000 description 1
- 229910000272 alkali metal oxide Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910001860 alkaline earth metal hydroxide Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040031154A KR20050105876A (ko) | 2004-05-03 | 2004-05-03 | 식품의 살균 및 보존을 위한 조성물 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040031154A KR20050105876A (ko) | 2004-05-03 | 2004-05-03 | 식품의 살균 및 보존을 위한 조성물 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20050105876A true KR20050105876A (ko) | 2005-11-08 |
Family
ID=37282979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040031154A KR20050105876A (ko) | 2004-05-03 | 2004-05-03 | 식품의 살균 및 보존을 위한 조성물 |
Country Status (1)
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814727B1 (ko) * | 2005-12-26 | 2008-03-19 | 주식회사농심 | 야채 건더기 스프의 제조방법 |
| KR100901426B1 (ko) * | 2007-06-01 | 2009-06-05 | 단국대학교 산학협력단 | 저장유통기한이 증대된 기능성 복분자 두부 |
| WO2018128531A1 (ko) * | 2017-01-09 | 2018-07-12 | 씨제이제일제당(주) | 육수 조성물의 제조방법 |
| KR20180082353A (ko) * | 2017-01-09 | 2018-07-18 | 씨제이제일제당 (주) | 육수 조성물의 제조방법 |
| KR20210066356A (ko) * | 2019-11-28 | 2021-06-07 | 권민수 | 발효 제어 조성물 및 이의 제조 방법 |
-
2004
- 2004-05-03 KR KR1020040031154A patent/KR20050105876A/ko not_active Application Discontinuation
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100814727B1 (ko) * | 2005-12-26 | 2008-03-19 | 주식회사농심 | 야채 건더기 스프의 제조방법 |
| KR100901426B1 (ko) * | 2007-06-01 | 2009-06-05 | 단국대학교 산학협력단 | 저장유통기한이 증대된 기능성 복분자 두부 |
| WO2018128531A1 (ko) * | 2017-01-09 | 2018-07-12 | 씨제이제일제당(주) | 육수 조성물의 제조방법 |
| KR20180082353A (ko) * | 2017-01-09 | 2018-07-18 | 씨제이제일제당 (주) | 육수 조성물의 제조방법 |
| CN110167360A (zh) * | 2017-01-09 | 2019-08-23 | Cj第一制糖株式会社 | 肉汤组合物的生产方法 |
| EP3566589A4 (en) * | 2017-01-09 | 2020-07-08 | Cj Cheiljedang Corporation | METHOD FOR PRODUCING A MEAT BROTH COMPOSITION |
| KR20210066356A (ko) * | 2019-11-28 | 2021-06-07 | 권민수 | 발효 제어 조성물 및 이의 제조 방법 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |