KR20070064743A - Stabilized mustard essential oil for food additives - Google Patents

Abstract

A method of manufacturing food additives using mustard essential oil as a main component by adding Arabic gum, polysorbate and cyclodextrin powder to mustard essential oil and spray drying is provided, which removes suspension caused by the insolubility of mustard essential oil, maintains antibacterial potency of the mustard essential oil by inhibiting the natural loss of allyl isothiocyanate and thus produces mustard essential oil having a less pungent taste, maintaining continuous antibacterial potency in an aqueous solution and useful as food additives. Mustard seed is squeezed to remove fat. The residue is finely ground, added with 5 times the weight of distilled water, left at 65deg.C for 12hr and distilled to produce mustard essential containing 90.0 to 99.9% by weight of allyl isothiocyanate. Thereafter, 1 to 10% by weight of the mustard essential oil is mixed with 1 to 50% by weight of Arabic gum, 1 to 30% by weight of polysorbate and 20 to 90% by weight of cyclodextrin powder and then spray dried.

Description

Stabilized mustard essential oil for food additives}

The present invention provides a method for stabilizing mustard essential oil to diversify the use of natural mustard essential oil (Mustard essential oil) as a food additive.

In order to apply plant essential oils to the food industry, research on antimicrobial activity has been carried out, and aromatic antimicrobial substances on leaves and stems of cypress, pear, cypress, juniper, and jasmine and fruit such as pepper, mustard, ginger and lemon Antimicrobial oils and the like have been investigated. In particular, the essential oil of mustard is allyl isothiocyanate (AITC) as a main component, and allyl isothiocyanate is known as a causative agent showing the aroma, insect repellent and antibacterial effect of mustard oil.

However, mustard oil is a water-soluble substance with a solubility in water of 0.1% or less due to its usefulness, and its physical properties with high vapor pressure make it easily volatilized during storage, reducing its content and exposing it to heat, light and moisture. It rapidly decomposes, resulting in deterioration of the persistence of insect repellent and antibacterial effect. In addition, there is a lot of restrictions in terms of ease of use as a liquid liquid having a very strong irritating smell and corrosiveness of mustard oil. In particular, the food manufacturing process includes a certain heating process to fundamentally remove the contaminants of microorganisms, and since the active ingredients of mustard extracts added through this heating process are partially volatilized, it is difficult to achieve the desired purpose. There is this.

In order to diversify the use range of mustard essential oil in food manufacturing, it is desirable to improve the effectiveness of use by improving the poor solubility and volatility, and the convenience in handling considering the safety of the worker by improving the strong corrosive and irritating odor.

In order to solve the drawbacks of mustard oil, mustard extract is mixed with a surfactant or alcohol such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and converted into a water-soluble emulsion to dissolve the solubility. The improved design (Korean Patent Application No. 10-2002-7017391, Korean Patent Registration No. 10-0243464) has a mustard extract dispersed state, so that the dissolution concentration is not uniform, which impairs the flavor of food and is easily volatilized to food. There is a disadvantage that the remaining amount is reduced and the addition efficiency is lowered. Also, in order to reduce the volatility of mustard oil and improve its sustainability, it is designed to adsorb the mustard extract on a ceramic powder made of clay mineral (Korean Patent Registration No. 10-0433790) and clay mineral (Korean Patent Registration No. 10-0249884). ) Is designed to maintain the quality of agricultural products used materials that can not be used as food additives.

The present invention is to solve the above problems, an object of the present invention is an arabic gum and polysorber in mustard oil extracted from mustard in order to be able to effectively and conveniently use natural mustard essential oil having antibacterial activity in food manufacturing It is to provide a stabilization method of mustard oil as a food additive by solubilizing by mixing the bait, improving the sustainability of the antimicrobial effect by mixing the cyclodextrine powder, removing unique odors, and convenience of use by powdering these compositions. .

The present invention (1) Mustard having a content of allyl isothiocyanate which is the main component of antibacterial activity in mustard oil obtained by immersing mustard having antibacterial effect in water and then heating and steam distillation to make it 90.0-99.9% (weight%) Manufacturing process of essential oil, (2) adding gum gum and polysorbate to improve the solubility of mustard oil in water, and adding cyclodextrin powder to improve the persistence of odor and antibacterial effect peculiar to mustard oil, and (3 ) It consists of powdering process by spray drying for ease of use.

The mustard oil used in the present invention is an essential oil extracted from natural mustard having a content of allyl isothiocyanate of 90.0 to 99.9% by weight, 1 to 10% by weight, preferably 1 to 5% by weight. If the content of mustard oil is more than 10% by weight, the antimicrobial activity is strong, but the solubility in water is very low, so the concentration of mustard oil is not uniform in the aqueous solution state, the characteristic irritant smell is very strong.

The ratio of the gum arabic used in the present invention is 10 to 50% by weight, preferably 20 to 30% by weight based on mustard oil.

The ratio of polysorbate used in the present invention is 1 to 30% by weight, preferably 1 to 5% by weight based on mustard oil.

The proportion of the cyclodextrin powder used in the present invention is 20 to 90% by weight, preferably 50 to 70% by weight based on mustard oil.

Powdered mustard crystal oil of the present invention by the above process is not suspended when dissolved in water shows a clear liquid phase must be understood that mustard oil is completely dissolved, when prepared in 10% aqueous solution and left in nature for 30 days, mustard Since there is almost no change in the content of allyl isothiocyanate, which is an active ingredient of essential oils, continuous antimicrobial effect is expected because volatile allyl isothiocyanate is present in a very stable form in an aqueous solution.

EMBODIMENT OF THE INVENTION Hereinafter, the structure of this invention is demonstrated concretely.

[Production Example 1]

The mustard seeds are squeezed in a press to remove fatty oil, and the remaining residue is crushed finely. Then, 5 times weight of distilled water is added and the mixture is kept at 65 ° C. for 12 hours to undergo enzymatic digestion, and water is distilled from the distillate obtained by steam distillation. Mustard was prepared by removing the oil.

Powdered mustard crystal oil is sufficiently stirred to add 30% by weight of distilled water, 2% by weight of polysorbate, 30% by weight of gum arabic, 65% by weight of powdered cyclodextrin and 3% by weight of mustard oil. It was. This stirring was prepared by drying in a spray drier.

[Production Example 2]

Except that the gum arabic 10% by weight, polysorbate 2% by weight, cyclodextrin powder was set to 85% by weight as in Preparation Example 1 above.

[Production Example 3]

The same procedure as in Preparation Example 1 was repeated except that 10% by weight of gum arabic, 8% by weight of polysorbate, and 79% by weight of cyclodextrin powder were used.

[Production Example 4]

The same procedure as in Preparation Example 1 was repeated except that 30% by weight of gum arabic, 8% by weight of polysorbate, and 59% by weight of cyclodextrin powder were used.

Production Example 5

Except that 50% by weight of gum arabic, 2% by weight of polysorbate, 45% by weight of cyclodextrin powder was the same as in Preparation Example 1 above.

[Manufacture example 6]

Except that 50% by weight gum gum, 8% by weight polysorbate, 39% by weight of cyclodextrin powder was the same as in Preparation Example 1 above.

Example 1 Content Change of Allyl Isothiocyanate (AITC) in Powdered Mustard Oil

The mustard oil powder prepared in Preparation Examples 1 to 6 was dissolved in distilled water to 10% and left at room temperature for 30 days, and then the content change of allyl isothiocyanate was investigated before and after standing. Content analysis of allyl isothiocyanate was carried out using a standard (cat no. 37,743-0, purity of 95% or more) purchased from Sigma-Aldrich (Hewlett packard, HP-5890). The results are shown in Table 2 below.

Allyl isothiocyanate, the main component of mustard oil, contains about 97% by weight of liquid mustard oil obtained by steam distillation of mustard seed of Preparation Example 1, and thus it is judged that the production of mustard oil by steam distillation was very effective. , Allyl isothiocyanate contents in Preparation Examples 1 to 6, which were 3% by weight of the essential oil and tried to stabilize in a powder state, were all about 2.73% by weight immediately after preparation, but after being dissolved in water and left for 30 days Except for Preparation Example 1 and Preparation Example 4, the content of allyl isothiocyanate was greatly reduced. Allyl isothiocyanate has a disadvantage in that the vapor pressure is very high, so that the volatilization property is strong, so that its residual property is weak when used in foods and thus does not have a lasting effect.

The results show that when the cyclodextrin content is about 60% by weight and the gum content is about 30% by weight, there is little change in the amount of allyl isothiocyanate remaining in the aqueous solution, thereby suppressing volatilization of allyl isothiocyanate. It is expected that the use effect will be sustained.

Example 2 Sensory Evaluation in Powdered Mustard Oil

After dissolving the mustard oil powder prepared in Preparation Examples 1-6 to 10% in distilled water and left at room temperature for 30 days, the aqueous solution of 10% before and after re-diluting again with distilled water to 10% was trained for sensory evaluation The results obtained are shown in Table 3 below.

There was a slight difference in taste depending on the residual amount of allyl isothiocyanate of Table 2, and the higher the amount of arabic gum added (50% or more), the unclear and cloudy state of the aqueous solution was not good for physical properties. The results showed that when the gum gum concentration was added to 30% by weight or less and dissolved in water, no delamination or suspension could be observed, so that it was dissolved in a very safe form in an aqueous solution.

Example 3 Antibacterial Activity of Powdered Mustard Oil

The mustard oil powder prepared in Preparation Examples 1 to 6 was dissolved in distilled water at 10%, and allowed to stand at room temperature for 30 days, and then the antibacterial activity was examined for the dissolved solution before and after standing (Table 4). Antimicrobial activity was determined by the broth dilution method according to the National Committee for Clinical Laboratory Standards (1990). That is, the cultured bacteria were incubated for 24 hours at 37 ° C. with a solution of mustard oil powder in a nutrient broth at a concentration of nutrient broth, and the culture was examined for antimicrobial activity by measurement of absorbance at 600 nm. Compared to the growth of the strain, the concentration at which growth was inhibited by more than 50% in the mustard oil powder solution was expressed as the minimum inhibitory concentration (MIC). The test strains used were Gram-positive bacteria Staphylococcus aureus KCTC 1621 and Gram-negative bacteria Escherichia coli KCTC 2441.

Experimental results showed that the antimicrobial activity after dissolving mustard oil powder for 30 days was significantly lower than the antimicrobial activity immediately after dissolution, indicating that allyl isothiocyanate showing the antimicrobial activity of mustard oil was lost. The sample prepared in Example 4 is considered to be considerably stable, as the sample maintains the first antimicrobial activity without any change in antimicrobial activity.

According to the present invention, a mustard oil containing allyl isothiocyanate, which shows excellent antimicrobial activity against microorganisms, is spray dried with polysorbate, gum arabic and cyclodextrin powder to suspend suspension due to insolubility of mustard oil in water. In addition to relieving the natural loss of allyl isothiocyanate, it is possible to maintain a constant antibacterial power to obtain a stabilized mustard oil. Therefore, it can be used as a food additive to maintain excellent antimicrobial and continuous antimicrobial activity in aqueous solution.

Claims (1)

A method of preparing mustard oil powder by spray drying by adding 1.0 to 5.0 weight% of mustard oil, 1.0 to 5.0 weight% of polysorbate, 20 to 30 weight% of gum arabic and 50 to 70 weight% of cyclodextrin powder, respectively.