KR20090106813A - A manufacturing method of nutrient-bar usable in space environment using irradiation technology - Google Patents

Abstract

PURPOSE: A method for preparing a nutritional bar for outer space is provided to sterilize the nutritional bar using radiation technology after packing, thereby minimizing a change in quality and extending shelf life. CONSTITUTION: A method for preparing a nutritional bar for outer space comprises the following steps of: preparing a nutritional bar; packing the prepared nutritional bar; and applying radiation to the packed nutritional bar. The nutritional bar comprises one or more ingredients selected from the group consisting of cereals, vegetables, nuts, fruits, plants, animal-derived protein powder, and processed ingredients using the same.

Description

A manufacturing method of nutrient―bar usable in space environment using irradiation technology}

The present invention relates to a method of manufacturing a nutrition bar that can be eaten in a space environment using radiation technology, and more particularly, the present invention provides a balanced design of essential nutrients to solve the nutritional deficiency of astronauts, By satisfying the microbiological conditions to be equipped as a space food through the long-term storage in space environment, microbiologically safe and easy to ingest nutrient bar.

In general, space food refers to food suitable for the space environment. The biggest difference between the space and the earth is that there is a gravity-free state with little gravity and light energy called space radiation. In addition, since there is no refrigerator in the spaceship, it should be able to be stored for a long time in the environment with high temperature change, and the form of food should be easily ingested in the weightless state, and moisture or food crumbs will have a fatal effect on the plane due to scattering in the spaceship. As it can, it is restricted in the form of manufacture.

Space radiation in the space environment is known to increase the incidence of microbial mutations and also affects microorganisms in food. Therefore, it is recommended that even foods that are beneficial to our bodies can be converted into mutations caused by cosmic radiation, and because of the possibility of pathogenicity, space foods should be manufactured as completely aseptic.

In the US, on February 26, 1995, FDA approved the irradiation of frozen and packaged meat for use in the NASA's space flight program. In collaboration with the US Army Natick Institute of Technology, a space steak and BBQ was developed by irradiating at least 44 kGy of radiation for sterilization of meat. In Russia, there are no regulations on radiation doses and strict microbial regulations. In addition, under the conditions similar to the space environment for three months, the microorganism inspection and sensory evaluation according to the storage period will finally confirm the possibility of loading the spacecraft. For commercial sterilized products by irradiation, spore-forming bacteria should not be more than 10 CFU / g of food and anaerobes should not be detected in 5 g of food. The microbial standards of space foods proposed by the Institute of Biomedical Problems (IBMP) of the Russian Space Agency, a Russian space food certification authority are shown in Table 1 below.

Russia IBMP Space food microbial standards food Microbial factors limit Non-heat resistant Total aerobic bacteria <20,000 CFU / g Coliform <10 CFU / g Gram-positive staphylococcus 0 CFU / g Salmonella 0 CFU / 25g Yeast, mold <50 CFU / g Escherichia coli 0 CFU / 10g Bacillus bacteria <10 CFU / g Commercial Sterilization Products (Heat Resistance and Irradiation) Spore-forming mesophilic Bacillus <10 CFU / g Mesophilic anaerobic bacteria 0 CFU / 5g Yeast, Fungi (under pH <4.2) 0 CFU / 2g

Radiation Food Irradiation technology for controlling microorganisms uses energy from radioactive materials, such as gamma rays (Co-60 or Se-137) or X-rays, that is, ionized radiation energy at 0.01 kGy to 50 kGy It is used to suppress germination of foods, delay ripening, control parasites and pests, and sterilize decay and pathogenic microorganisms. Conventionally, chemical fumigants such as ethylene oxide have been used for sterilization of household goods and foods, but it is known to harm the human body and destroy the environment. Currently, most developed countries are economically efficient and harmless to humans. Is actively using.

Taking advantage of the above-mentioned radiation technology, the NASA has been conducting various researches with radiation technology as a core technology in space food development since the 1960s in collaboration with the Natick Research Institute. In addition, because food-borne diseases that may exist in space may threaten the safety of astronauts, irradiation technology is being studied as a processing method to secure microbiological safety, and the health as well as the hygiene-promoting effects of microbial control are studied. It has also been proven.

Nutrition bar is a bar-shaped food that adjusts essential nutrients such as high protein, low carbohydrate and low fat or strengthens trace nutrients according to the purpose, and uses more than 50 kinds of cereals, vegetables, vegetables, nuts, fruits and processed products using the same. It is manufactured by. However, grains are contaminated by various microorganisms, and spore-forming bacteria such as bacteria in Bacillus are very difficult to control in a general way. Among them, Bacillus cereus , which shows pathogenicity, is a microbial standard for space foods, so hygienic techniques for controlling them are required, and the effect of these techniques on the shape and taste of products should be minimized. In addition, the lack of nutrients due to loss of appetite and physiological changes in the space environment may occur, for which the development of space foods rich in essential nutrients is necessary.

Thus, the present inventors studied the processing method for development into space food, by adding health functional materials such as raw powder and red ginseng extract to improve the functionality, while sterilizing by vacuum packaging and irradiation to prevent sensory quality degradation The present invention has been completed by securing a microbiological safety and developing a nutrition bar that can be stored and eaten for a long time in a space environment.

An object of the present invention is to provide a nutrition bar and a method for manufacturing the same that can be eaten in the space environment.

In order to achieve the above object, the present invention

1) preparing a nutrition bar;

2) packing the nutrition bar of step 1); And

3) It provides a method for producing a nutrition bar that can be eaten in a space environment comprising the step of irradiating the packaged nutrition bar of step 2).

The present invention provides a nutrition bar that can be eaten in the space environment prepared by the manufacturing method.

The space nutrient bar of the present invention includes essential nutrients in a balanced manner to solve the nutritional deficiency of astronauts, and minimizes the effect on the quality of the product by sterilization after packaging using radiation technology to provide microbiological conditions to be prepared as space foods. It can be used as food that can be stored for a long time in extreme environments such as space environment, microbiologically safe, and easily nourish.

EMBODIMENT OF THE INVENTION Hereinafter, this invention is demonstrated in detail.

The present invention

1) preparing a nutrition bar;

2) packing the nutrition bar of step 1); And

3) provides a method for preparing a nutrition bar that can be eaten in a space environment including the step of irradiating the packaged nutrition bar of step 2) (see Fig. 2).

In the above manufacturing method, the nutrition bar of step 1) is a bar-type food that adjusts essential nutrients such as high protein, low carbohydrate and low fat or strengthens trace nutrients according to the purpose, and has more than 50 various grains, vegetables, vegetables, nuts , Fruit, plant or animal-derived protein powder, and processed products using the same are manufactured using as a raw material. In addition, it may be prepared by additionally including vitamins, red ginseng extract or raw powder to add nutritional and health functionalities, but is not limited thereto. The red ginseng extract is preferably added to 5 to 8% of the total nutrition bar content, and more preferably to add 7% is not limited thereto.

The present inventors conducted a sensory evaluation after irradiating gamma rays on the various nutrition bars of the red ginseng extract concentration to determine the effect on the nutrition bar according to the red ginseng extract concentration. As the amount of red ginseng extract increased, the taste and overall water solubility decreased, and when added at 8%, the bitter taste began to appear, and the overall water solubility began to decrease significantly. It was found that to increase the score for. Therefore, the nutrition bar of the present invention was found to be quality appropriate when the amount of red ginseng extract added 5 to 8% (see Table 2).

In the manufacturing method, the production of the nutrition bar of step 1) is not limited to the method described above, it is possible to use all the methods of manufacturing a general nutrition bar known in the art.

In the above production method, the packaging of step 2) is preferably packaged by using any one method selected from the group consisting of air-containing packaging, vacuum packaging and nitrogen gas substitution packaging, but it is more preferable to use the vacuum packaging method. The packaging is polyethylene (PE), aluminum-laminated low density polyethylene (Al-LDPE), polypropylene (PP), polyvinyl chloride (PVC), polyvinylidene It is preferable to use one of the packaging materials selected from the group consisting of polyvinylidene chloride (PVDC), polyethylene terphthalate (PET), polycarbonates (PC) or nylon (Nylon), and polyethylene is used. More preferably, but not limited to. The reason polyethylene is preferable is that the polyethylene is used as a raw material of most vacuum packaging papers on the market, and is excellent in thermal adhesiveness and easy to control oxygen permeability by a combination of various polymers.

In order to evaluate the effect of the packaging method on the sensory quality of the nutrition bar, the inventors conducted a sensory evaluation after irradiating the vacuum packed and the packed nutrition bar with gamma rays, respectively. As a result, it was found that the sensory quality after the gamma ray irradiation of the vacuum packaged sample was superior to the sample of the air-packed sample. Therefore, it can be seen that the nutrition bar of the present invention can minimize the deterioration of quality due to radiation vacuum packaging (refer to Table 3). In general, when oxygen is present during food gamma ray irradiation, the oxidation of the food may be promoted and the quality thereof may be degraded. When oxygen is removed from the packaging such as vacuum packaging, it is effective to minimize the quality change because it inhibits oxidation by gamma ray. is known, and it has been proven through empirical research on a variety of foods such as meat, vegetables and powdered products (including bakjaenam, Journal of Food Science and nutrition, 609-615, 2007;. Jin- Gyu Park et al, Radiation Physics an Chemistry , 497-502, 2007; Jea-Hun Kim et al., Food Control , 56-61, 2008; J. Parkars et al., International journal of Food Microbiology , 145-152, 1993).

In the above manufacturing method, the radiation of step 3) preferably uses high energy gamma rays, X-rays or electron beams, and more preferably gamma rays, but is not limited thereto. Radiation sources used to irradiate foods include radionuclides of certain types, radioactive nuclei of Co-60 or Ce-137, x-ray generators with energy of 5 million electron volts (5 MeV), or energy of 10 MeV or less. An electron beam apparatus may be used, and Co-60 is more preferably used as a radiation source, but is not limited thereto. The irradiation dose of the radiation is preferably 12kGy ~ 20kGy, more preferably 14kGy ~ 16kGy, but is not limited thereto. This is because if the radiation dose is less than 12kGy, there is no complete sterilization effect, and if it exceeds 20kGy, the sensory quality may be very degraded.

The present inventors measured the microbial growth after irradiating gamma rays to the nutrition bar in order to determine the effect of the radiation dose to the microorganism growth of the nutrition bar. As a result, it was found that the total number of bacteria, mold / yeast and spore forming bacteria were completely killed at the irradiation dose of 12 kGy or more (see Table 4 and FIG. 3). This satisfies the microbial standards for space food proposed by the Institute of Biomedical Problems (IBMP) of the Russian Space Agency.

The present inventors evaluated the sensory quality after irradiating gamma rays of various irradiation doses to determine the effect of the radiation dose on the sensory quality of the nutrition bar. As a result, as the irradiation dose of gamma rays increased, the overall acceptability decreased, but the acceptability of all samples irradiated below 20 kGy was higher than the median grade, indicating that gamma irradiation up to 20 kGy was acceptable. In addition, the palatability of texture began to decrease from 16kGy, and the flavor of red ginseng began to decrease from 18kGy. Therefore, the radiation dose having a sensory quality comparable to the non-irradiated area is 12 to 20 kGy, and the optimum conditions for maintaining microbiological safety and sensory quality are 14 to 16 kGy (see Table 5).

The present invention provides a nutrition bar that can be eaten in the space environment prepared by the manufacturing method (see Fig. 1).

Nutrition bar that can be eaten in the space environment prepared by the manufacturing method of the present invention contains a variety of rich nutrients and add vitamins, raw powder and red ginseng extract to improve functionally to eliminate nutritional deficiency of astronauts. In addition, vacuum packaging and irradiation can be used to meet the requirements of space food by completely sterilizing microorganisms with minimal impact on product quality.

The present inventors evaluated the sensory quality and storage capacity of the nutrition bar of the present invention, there was almost no sensory difference with the untreated group in the complete sterile state, accelerated storage at 50 ℃ for 2 hours and 35 ℃ for 3 months immediately after manufacture No microbial growth was observed and the sensory quality evaluation during accelerated storage did not show any significant difference with the untreated group.

Hereinafter, the present invention will be described in detail by Examples and Experimental Examples.

However, the following Examples and Experimental Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Examples and Experimental Examples.

Example 1 Manufacturing Method of Space Nutrition Bar

<1-1> Preparation of Nutrition Bars

50% by weight of expanded rice, 17% by weight of nuts, 15% by weight of syrup, 5% by weight of red ginseng extract, 5% by weight of raisins, 5% by weight of lyophilized raw powder and 3% by weight of vitamins After mixing, the mixture was added to a cutting syrup at about 100 ° C. The mixed raw materials were cooled to room temperature, and then cut into bars to prepare a nutrient bar sample.

<1-2> Vacuum packaging of the manufactured nutrition bar

The nutrition bar prepared in Example <1-1> was vacuum packed with polyethylene laminate film wrapper.

<1-3> irradiation

A dose rate of 125 Gy / min at room temperature (12 ± 1 ° C) using a gamma ray irradiation facility (300,000 Ci, Co-60) of the Nutritional Bar of Jeongeup Institute of Radiation Science, Korea Atomic Energy Research Institute Irradiation with. The gamma-irradiation dose was obtained to obtain total absorbed doses of 0, 5, 10, 12, 14, 16, 18 and 20 kGy, and the absorbed dose was checked using a ceric-cerous dosimeter. The error of was ± 0.1 kGy.

The gamma-irradiated space nutrient bar was used in various experimental examples below, and all experiments were repeated five times. One-way analysis of variance (ANOVA) was used for statistical analysis system (SAS Version 5 edition). ) Was used. Duncan's multiple tests were used to verify the significance of the mean value within 5% limits, and the mean value and standard error were shown (FIGS. 1 and 2).

Comparative Example 1 Preparation of Nutritional Bars with Different Amount of Red Ginseng Extract

Except that the ratio of the amount of red ginseng extract added in Examples <1-1> is increased to 6, 7 and 8% instead of 5% and the amount of expanded rice is set to 49, 48 and 47%, respectively, according to the above <Example Nutrition bars were prepared in the same manner as 1>.

Comparative Example 2 Preparation of Nutritional Bar Packed

In Example <1-2> it was prepared in the same manner as in <Example> except that the packaging instead of vacuum packaging.

< Experimental Example  1> Red Ginseng Extract  According to concentration Nutritional bar  Sensory evaluation

The nutrition bars of <Example 1> and <Comparative Example 1> were irradiated with gamma rays of 0 and 10 kGy irradiation doses, respectively, and then sensory evaluation was performed. The sensory evaluation provided the nutrition bars to 12 previously trained sensory evaluation personnel to evaluate color selection, texture, taste, aroma and overall palatability.

Red Ginseng Extract  According to concentration Nutritional bar  Sensory evaluation sample color Organization flavor incense Overall preference 0kGy 5% 6.6 ± 0.4 6.7 ± 0.6 6.9 ± 0.5 6.7 ± 0.2 6.8 ± 0.7 6% 6.8 ± 0.6 6.8 ± 0.5 6.5 ± 0.7 6.8 ± 0.5 6.4 ± 0.3 7% 6.7 ± 0.5 6.6 ± 0.5 6.1 ± 0.3 6.8 ± 0.6 6.2 ± 0.6 8% 6.8 ± 0.4 6.8 ± 0.3 5.9 ± 0.6 6.9 ± 0.3 6.1 ± 0.5 10kGy 5% 5.7 ± 0.2 6.6 ± 0.4 6.1 ± 0.6 6.2 ± 0.3 6.1 ± 0.4 6% 5.5 ± 0.5 6.3 ± 0.7 6.2 ± 0.5 6.4 ± 0.7 6.3 ± 0.5 7% 5.3 ± 0.3 6.4 ± 0.6 6.6 ± 0.4 6.6 ± 0.5 6.5 ± 0.4 8% 5.6 ± 0.6 6.7 ± 0.5 6.3 ± 0.3 6.5 ± 0.6 6.3 ± 0.3

As a result, as shown in Table 2, in the non-irradiated area, as the amount of red ginseng extract added increased, the taste and overall water solubility decreased, and when added at 8%, the bitter taste began to appear and the overall water solubility significantly decreased. Started (p <0.05). In addition, in the case of gamma rays of 10 kGy, the bitterness of the whole decreased, and the score of the item for the taste was increased. Therefore, the nutrition bar of the present invention was most appropriate to add the red ginseng extract 7% showing the highest score in the overall preference, it was found that it is appropriate when the addition amount of the red ginseng extract is 5 to 8% (Table 2).

< Experimental Example  2> According to the packing method Nutritional bar  Sensory evaluation

In order to evaluate the effect of the packaging method on the sensory quality of the nutrition bar, the nutrition bars of Example 1 and Comparative Example 1 were irradiated with gamma rays of 10 kGy, respectively, and then sensory evaluation was performed.

According to the packing method Nutritional bar  Sensory evaluation sample color Organization flavor incense Overall preference Vacuum packing 6.5 ± 0.4 6.5 ± 0.6 6.9 ± 0.5 6.8 ± 0.2 6.8 ± 0.7 Aircraft Packaging 5.6 ± 0.2 6.6 ± 0.4 6.2 ± 0.6 6.1 ± 0.3 6.1 ± 0.4

As a result, as shown in Table 3, it was found that the sensory quality after the gamma ray irradiation of the vacuum packaged sample was superior to the sample of the air-packed sample. Therefore, the nutrition bar of the present invention was found that the vacuum packaging from which oxygen is removed than the packaging of air can minimize the deterioration of quality due to irradiation (Table 3).

< Experimental Example  3> gamma ray On irradiation dose  According Nutritional bar Microbial count  Measure

In order to evaluate the effect of gamma irradiation on microbial growth of nutrition bars, the number of microorganisms by gamma irradiation dose was measured. 10 g of the nutrient bar sample of <Example 1> was placed in a sterile bag for sample homogenization, and 90 mL of peptone water (0.9% peptone) prepared in advance for sterilization was homogenized for 3 minutes in a sample homogenizer for analysis of microorganisms (Stomacher). The sample homogenate was allowed to stand for 10 minutes, followed by diluting with 1 mL of the supernatant and performing a 10-fold dilution method. Then, 1 mL of each dilution was added to a plate count agar prepared in advance and sterilized, and then plated well at 35 ° C. After 48 hours of incubation in the incubator, the number of microbial communities was counted. The culture medium was not found microorganisms were further cultured for 24 hours under the same culture conditions to observe the growth of microorganisms.

Changes in Microbial Count due to Gamma Irradiation (Unit: CFU / g) Radiation dose (kGy) Total bacteria Spore forming bacteria Mold and Yeast 0 7.4 × 10 ³ 7.0 × 10 ² 1.0 × 10 ² 5 2.0 × 10 ² ND ND 10 1.0 × 10 ¹ ND ND 12 ND ND ND 14 ND ND ND 16 ND ND ND 18 ND ND ND 20 ND ND ND

ND: Sample without microbial growth detected

As a result, as shown in Table 4, in the non-irradiated group, the total bacterial count was found to be 10 ³ (CFU / g), and endospores and fungi / yeast were 10 ² (CFU / g), respectively. Level appeared. However, at doses above 12 kGy, all microorganisms were completely killed. Therefore, the nutrition bar of the present invention was found to be appropriate that the radiation dose of radiation is 12kGy to 20kGy (Table 4 and Figure 3).

< Experimental Example  4> gamma ray On irradiation dose  According Nutritional bar  Sensory quality rating

After the vacuum packaging, the sensory quality of the nutrition bar following irradiation was evaluated using a 7-point evaluation method. The vacuum-packed nutrition bars were irradiated with gamma radiation doses of 0, 10, 12, 14, 16, 18 and 20 kGy, respectively, and 12 pre-trained sensory personnel were selected for color, texture, taste, aroma, odor (radiation) and Overall acceptability was evaluated.

Gamma rays On irradiation dose  According Space nutrition  Sensory quality evaluation Radiation dose (kGy) Color Organization flavor incense Discomfort Overall preference 0 5.83 ± 1.17 5.33 ± 1.75 4.67 ± 1.86 5.17 ± 2.32 3.80 ± 2.68 5.17 ± 2.32 10 5.83 ± 0.75 5.50 ± 1.38 4.17 ± 1.17 5.17 ± 1.83 3.80 ± 2.59 4.67 ± 1.51 12 5.83 ± 0.75 5.33 ± 1.21 4.33 ± 0.82 5.17 ± 1.33 4.00 ± 2.00 4.67 ± 1.03 14 5.83 ± 0.75 5.00 ± 0.63 4.50 ± 0.55 5.33 ± 1.03 3.80 ± 1.92 4.50 ± 0.84 16 5.50 ± 0.84 4.67 ± 0.82 4.00 ± 0.89 5.00 ± 0.89 3.80 ± 1.30 4.17 ± 0.75 18 5.33 ± 0.82 5.00 ± 0.63 4.00 ± 1.79 5.00 ± 0.89 3.40 ± 1.52 4.33 ± 1.21 20 5.17 ± 0.98 4.83 ± 0.75 3.83 ± 1.94 5.00 ± 0.89 3.40 ± 1.82 4.00 ± 1.79

As a result, as shown in Table 5, as the irradiation dose of gamma rays increases, the overall acceptability decreases, but the acceptability of all samples irradiated with 20 kGy or less was higher than the median rating (4 points). This suggests that gamma irradiation up to 20 kGy is sensually acceptable. However, the preference for texture was reduced from 16kGy and the flavor of red ginseng began to decrease from 18kGy. Therefore, the radiation dose with sensory quality comparable to the non-irradiated area was determined to be 12 to 20 kGy to produce a space nutrition bar.

Advanced space food manufacturing process based on radiation technology can be used as a space nutrition bar manufacturing technology that can be stored safely in the long term in extreme environments such as space conditions while preventing sensory quality degradation caused by irradiation. Based on the above technology, it can be used in the long-term safe storage manufacturing of foods with similar characteristics to nutrition bars, so it is useful for the development of technology not only in space food but also in special food development field such as military combat food, sports food and aseptic patient food. Can be.

1 is a diagram showing a product of the space nutrition bar of the present invention.

Figure 2 is a schematic diagram showing the process of manufacturing a space nutrition bar of the present invention.

Figure 3 shows the microbial growth in agar plate count agar after the accelerated storage of the untreated group (A) and gamma-irradiation (B, 14 kGy) group for 5 weeks after vacuum packaging the space nutrition bar of the present invention The figure shows whether 100% sterilization was done.

Claims (12)

1) preparing a nutrition bar; 2) packing the nutrition bar of step 1); And 3) A method of producing a nutrition bar that can be eaten in a space environment comprising the step of irradiating the packaged nutrition bar of step 2). The method of claim 1, wherein the nutrition bar of step 1) comprises any one or more selected from the group consisting of cereals, vegetables, vegetables, nuts, fruits, plant or animal-derived protein powder, and processed products using the same as a raw material. Method of manufacturing nutrition bars that can be eaten in the space environment. The method of claim 1, wherein the nutrition bar of step 1) further comprises vitamins, red ginseng extract or raw powder. The method of claim 3, wherein the red ginseng extract is added to the content of 5 to 8% of the total nutrition bar content. The method of claim 1, wherein the packaging of step 2) comprises any one method selected from the group consisting of air packing, vacuum packing and nitrogen gas substitution packing. 5. The method of claim 4, wherein the packaging is a vacuum packaging method. The method of claim 1, wherein the packaging of step 2) is made of polyethylene (PE), aluminum-laminated low density polyethylene (Al-LDPE), polypropylene (PP), polyvinyl chloride chloride, PVC), polyvinylidene chloride (PVDC), polyethylene terphthalate (PET), polycarbonates (PC) or nylon (Nylon) Method of producing a nutrition bar that can be eaten in the space environment, characterized in that using the. The method of claim 1, wherein the radiation of step 3) is any one selected from the group consisting of gamma rays, electron beams (beta rays) and X-rays. 10. The method of claim 8, wherein the radiation is gamma rays. The method of claim 1, wherein the radiation of step 3) is irradiated with an irradiation dose in the range of 12 to 20 kGy. The method of claim 10, wherein the radiation is irradiated at a radiation dose in the range of 14 to 16 kGy. Nutrition bar that can be eaten in the space environment prepared by the method of claim 1.

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