KR20100137074A - Coating composition for preserving fruits and vegetables - Google Patents

Abstract

PURPOSE: A coating agent composition for the preservation of fruits and vegetables is provided to prevent the respiratory activity of the fruits and vegetables by controlling the moisture evaporation. CONSTITUTION: A coating agent composition for the preservation of fruits and vegetables contains 1~3wt% of carboxymethyl cellulose, 0.01~0.5wt% of sodium benzoate, 0.005~0.05wt% of citric acid, and 0.1~3wt% of lecithin. The viscosity of the carboxymethyl cellulose is 5,000~8,000mPa per second.

Description

Coating composition for fruit preservation {Coating composition for preserving fruits and vegetables}

The present invention relates to a coating composition for fruit vegetable preservation to inhibit moisture evaporation of fruit vegetables to inhibit respiratory activity, to inhibit microbial growth, and to reduce surface shocks, and to improve the preservation of fruits and vegetables using the same.

Garlic, a seasoned vegetable that is indispensable to our diet, has an average annual cultivation area of about 30,000 ha, and its output is 350 thousand tons, which is one of the important crops that consumes 10kg per person per year. Garlic has physiological characteristics that begin to grow and change quality when dormant breaks after harvest, so dormant breakthrough becomes an important factor in garlic storage.

In the wholesale market over the last four to five years, more than 70-80% of garlic is distributed as peeled garlic. However, peeled garlic is oxidized to quinone by polyphenol oxidase (PPO), and browning, decay, etc. of flakes are caused by oxidation of phenolic compounds such as pyrogallol. have. Therefore, long-term storage technology is required to continuously supply fresh garlic throughout the year to reduce loss and preserve the commerciality of peeled garlic, and consumers are also in demand for high-quality peeled garlic. Interest in improving the storage and distribution of peeled garlic has led to the study of applying the edible coating film to fruit vegetables. Research on edible films using gluten, cellulose, soy protein, and waxes, which are being actively studied in recent years, has been expanded to the fruit vegetable portion.

In general, the packaging conditions required for the effective storage of fruit and vegetable are internal and external to suppress the decay caused by microorganisms through the suppression of water evaporation through the suppression of proper respiration, and the loss of product value through surface shock mitigation. It can be said that it suppresses the physical and chemical elements.

Patent Publication No. 2002-0064820 long-term storage of vegetables, characterized in that the processing of 0.01 ~ 200 ppm ozone gas while storing vegetables of onion, garlic, ginger under -2 ~ 40 ℃ temperature and 50 to 100% relative humidity The method is disclosed.

Utility Model Publication No. 2001-0000147 discloses a method of delaying water evaporation by forming a film of loess dough on whole garlic.

Patent No. 5,505,4 discloses a garlic storage method for improving shelf life, characterized by spraying and storing 1/5 to 1/10 dilution of electrolytic alkaline water with a pH of 12 ± 0.2 and a redox potential of -200 ± 100mV.

However, the garlic storage method using ozone gas or electrolytic alkaline water is expensive, and the storage method using ocher dough is applicable to whole garlic, which is not suitable for peeling garlic.

Accordingly, an object of the present invention is to provide a method for economically increasing the shelf life of peeled garlic.

Therefore, the present inventors, unlike the research for long-term storage of garlic until now carboxymethyl cellulose as an edible coating that can suppress the water loss and respiration during the storage and distribution of the peeled garlic and protect the physical environment to the maximum By using cellulose (CMC) and sodium benzoate, which have an effect of inhibiting microbial growth, as an additive, an effective method for improving shelf life of peeled garlic was invented.

Carboxymethylcellulose is a white or pale yellow powder or kernel or fibrous material that is odorless. Aqueous solution is weak to heat and stable below 60 ℃, but the viscosity decreases when heated above 80 ℃ for a long time. It is insoluble in alcohol, acetone and ether and precipitates when aluminum sulfate, ferric chloride, copper sulfate and potassium dichromate are added to the aqueous solution.

Carboxymethylcellulose can be used in all foods and should be less than 2% of foods due to usage criteria. As a thickener for foods, it is used for jams and ketchups in 0.5 ~ 1.0%, thick sauces, ramen soups, etc. in 1.0 ~ 2.0%. In addition, the addition of about 0.1% of wheat flour to bread, etc. also serves to prevent water evaporation, aging. 0.15 ~ 0.18% is used as a stabilizer for ice cream. In addition, it is used for weight control foods and the like because it has a strong property of absorbing and expanding water and is not digested.

Sodium benzoate is used as a microbial growth inhibitor.

Citric acid is a metabolite of plants and animals in nature. It is an organic acid that can be most obtained from citrus fruits. It is an organic acid that is used as a variety of acidic agents, pH regulators, antioxidants, detergents, astringents, etc. Citric acid is the most widely used general acidulant among organic acids distributed in nature, and is widely used in fruit beverages, pharmaceutical raw materials, food and industrial applications.

Lecithin, also known as phosphatidylcholine, is a type of phospholipid that is important for cellular structure and metabolism. Lecithin is widely used as an emulsifier for food. It is used as an additive to margarine or shortening to prevent water droplet separation and protect vitamins A and D. In the stirring process to ensure that the chocolate is mixed evenly, the viscosity is reduced to facilitate the manufacture, to save cacao oil, to prevent blooming, and to give the product a gloss and feel. In addition, lecithin is added to ice creams to enhance gloss, fix aroma and taste. It is added to udon or macaroni to shorten the kneading time and make the product strong and sticky so it doesn't stretch after boiling. Egg yolk lecithin is mainly used for medicine, and is used for food use as an egg flavor of ice cream, custard flavor of milkshake, lecithin milk, tofu with lecithin, and tofu.

The present inventors mix the carboxymethyl cellulose, sodium benzoate, citric acid and lecithin in an appropriate concentration to suppress the water evaporation of all kinds of fruits and vegetables, such as peeled garlic, garlic, onion, ginger, etc. The method was invented.

The present invention provides a coating composition for fruit vegetable preservation comprising 1 to 3% by weight of carboxymethyl cellulose, 0.01 to 0.5% by weight of sodium benzoate, 0.005 to 0.05% by weight of citric acid and 0.1 to 3% by weight of lecithin. If the carboxymethyl cellulose is less than 1% by weight, the effect of inhibiting water evaporation is low, and the weight of fruit and vegetable is reduced quickly, and if it is more than 3% by weight, it is uneconomical and too viscous. If sodium benzoate is less than 0.01% by weight, the effect of inhibiting the growth of microorganisms is reduced, and if it exceeds 0.5% by weight, it may be harmful to the human body. Citric acid is preferably in the range of 0.005 ~ 0.05% by weight, the lower the lower limit, the lower the fruit vegetable preservation, the higher the upper limit has a disadvantage that the acidity is stronger. Lecithin is preferably in the range of 0.1 to 3% by weight. At concentrations lower than 0.1% by weight, the preservation is lowered, and concentrations higher than 3% by weight are uneconomical, high in viscosity and strong in odor.

In addition, the present invention is characterized in that the carboxymethyl cellulose exhibits a viscosity of 5,000 to 8,000 mPa · s. If the viscosity is higher than the viscosity range, the viscosity is too high and the stickiness remains after the fruit vegetable is coated. If the viscosity is lower than the viscosity range, the coating effect is reduced.

In addition, the present invention is dried after immersing the fruit vegetables in the coating composition for fruit vegetable preservation comprising 1 to 3% by weight of carboxymethyl cellulose, 0.01 to 0.5% by weight of sodium benzoate, 0.005 to 0.05% by weight citric acid and 0.1 to 3% by weight of lecithin It provides a method for improving the preservation of fruit vegetables.

In addition, the present invention is dried after applying the coating composition for fruit and vegetable preservation, containing 1 to 3% by weight of carboxymethyl cellulose, 0.01 to 0.5% by weight of sodium benzoate, 0.005 to 0.05% by weight of citric acid and 0.1 to 3% by weight of lecithin. It provides a method for improving the preservation of fruit vegetables.

According to the present invention, the coating composition for fruit and vegetable preservation of the present invention can be applied by immersing or spraying a variety of fruit and vegetable on the surface of the vegetable is easy to use.

In addition, the coating composition for fruit and vegetable preservation of the present invention was shown to significantly increase the preservation of fruit and vegetable by showing excellent effects in terms of weight reduction, browning change and decay rate when applied to peeled garlic for 40 days at 25 ℃.

In addition, the fruit composition preservation coating composition of the present invention showed an improved effect as a result of weight loss rate and browning experiments compared to the coating consisting only of carboxymethyl cellulose solution.

In addition, the fruit composition preservative coating composition of the present invention using the components that have been used in conventional foods, because it is edible, does not cause serious harm to the human body.

For the following examples and test examples will be described in more detail the configuration of the present invention. However, it is apparent to those skilled in the art that the scope of the present invention is not limited only to the following Examples and Test Example descriptions.

Materials and methods

material

Garlic used in this experiment was garlic harvested in June 2007 in Uiseong, Gyeongbuk. The garlic purchased was peeled off by hand and used for experiments. Carboxymethylcellulose, a coating material, was purchased from Korea CMC with AF 2985 having a viscosity of 5,000 to 8,000 mPa · s. Sodium benzoate (Sodium Benzoate), citric acid (citric acid) and lecithin (lecithin) and the like were used by Sigma (Sigma).

Examples 1-4: Coating solution preparation and coating treatment

2% (w / v) carboxymethylcellulose was used as the main material of the coating solution. In addition to carboxymethyl cellulose, sodium benzoate, citric acid and lecithin were prepared as solutions of concentrations as shown in Table 1 for the effect of inhibiting microbial growth and homogenization of the coating solution. Carboxymethyl cellulose solution preparation was prepared by putting 200 ml of purified water in a beaker, and then mixed with 10 g of carboxymethylcellulose while warming to 70 ° C. until the solution became clear. When the solution became clear, the additives, i.e., sodium benzoate, citric acid and lecithin were sufficiently mixed at each concentration. After mixing, the peeled garlic was immersed in the coating solution prepared as above for about 8 seconds. The coated peeled garlic was used for this experiment after drying at room temperature for about three hours.

Comparative Example: Carboxymethylcellulose Coating Solution Preparation and Coating Treatment

Carboxymethylcellulose solutions of 1, 2, 3 and 4% (w / v) concentrations were used as coating solutions, respectively. Peeled garlic was immersed in the comparative coating solution, that is, carboxymethyl cellulose solution without other components for about 8 seconds, and the coated peeled garlic was used in this experiment after drying at room temperature for about 3 hours.

Quality analysis

The weight reduction rate of the peeled garlic according to the storage period was measured by the weight loss relative to the weight of the initial storage.

Browning degree was 5g of garlic, 7ml of distilled water was added, centrifuged at 3,000rpm for 30 minutes, and 5ml of distilled water was added to 3.5ml of the filtrate filtered with Whatman No.2 filter paper, followed by absorbance at 420nm (UV1601, USA).

The decay rate was measured as a percentage of the total size of the pieces by examining the number of pieces of decay.

Results and Discussion

Weight loss rate of peeled garlic according to storage period

The initial moisture content of the peeled garlic used in this experiment was 62.4%, and the difference in the weight loss of the control and the treatment was shown as the storage period passed, and the results are shown in FIG. 1. As shown in FIG. 1, the control group began to lose weight from one week of storage, and showed a decrease of 15.7% compared to the initial weight at three weeks of storage. In comparison, the treatment group showed a 10.2 ~ 13.4% weight loss up to 4 weeks of storage, which was significantly different from the control group.

In the comparative example coated with carboxymethyl cellulose solution only, it was similar to the control until 1 week of storage, but after 2 weeks of storage, there was a clear difference, and about 20% at 4 weeks of storage without significant difference according to the concentration. The rate of weight loss is shown (graph not shown).

The change in weight loss according to the concentrations of sodium benzoate, citric acid and lecithin did not show a big difference. Therefore, the weight reduction rate in the peeled garlic coating treatment using the coating solution of the present invention seems to be more affected by the viscosity and concentration of carboxymethyl cellulose than the ratio between the components added to the coating solution. One of the major problems with garlic storage is weight loss. In general, the weight loss of garlic is to increase the respiration at storage temperature of 21 ℃ to increase the water loss, which is accompanied by an increase in the rate of germination, the weight loss occurs. In about 300 days at room temperature storage, only about 55% said it was commercial. In addition, when the onion was stored at 2 ℃ and 25 ℃ respectively, the weight loss with temperature was reported to represent 0.91% per month at 2 ℃, 1.76% at 25 ℃.

Brown change

Peeled garlic is faster to breathe than garlic cells before peeling and is less susceptible to microbial invasion. Also, peeled garlic cells are more susceptible to oxidative browning than garlic cells before peeling. Therefore, in this experiment, the browning change of peeled garlic by storage period was measured by the treatment of carboxymethylcellulose coating solution with sodium benzoate, lecithin and citric acid in order to suppress the promotion of browning occurring during garlic storage.

2 is a result of analyzing the browning change of the peeled garlic according to the storage period by the coating composition using 2% carboxymethyl cellulose (AF 2985). In the case of the control as shown in Figure 2 it can be seen that the brown change rapidly progressed from two weeks after storage.

On the other hand, the browning phenomenon according to the coating solution composition did not significantly affect until 2 weeks of storage, but increased slightly from 3 weeks of storage period. In particular, in the case of solution 4 having the highest concentration of sodium benzoate, citric acid, and lecithin, as shown in FIG. .

In the comparative example using the carboxymethyl cellulose coating solution, there was no significant difference depending on the concentration of carboxymethyl cellulose until 3 weeks of storage, and the browning was suppressed to about 1.6% compared to the initial stage.

In the case of the coated peeled garlic using the carboxymethylcellulose coating solution added with sodium benzoate, lecithin and citric acid, it appears to suppress the rapid deterioration of garlic through microbial contamination.

division ingredient Furtherance
(%, w / v) A
(Solution 1)  Carboxymethylcellulose 2  Sodium benzoate 0.1  Citric acid 0.01  lecithin One  Purified water 96.89 B
(Solution 2)  Carboxymethylcellulose 2  Sodium benzoate 0.2  Citric acid 0.02  lecithin One  Purified water 96.78 C
(Solution 3)  Carboxymethylcellulose 2  Sodium benzoate 0.3  Citric acid 0.03  lecithin One  Purified water 96.67 D
(Solution 4)


 Carboxymethylcellulose 2  Sodium benzoate 0.4  Citric acid 0.04  lecithin One  Purified water 96.56

Corruption rate

Coating materials are effective on their own but are known to be more effective when used with additives. Therefore, in this experiment, the decay rate of peeled garlic was investigated by adding sodium benzoate, citric acid and lecithin in order to more effectively suppress the decay of peeled garlic.

As shown in FIG. 3, the decay rate during the storage period of the peeled garlic according to the coating solution treatment was different from that of the control after 1 week. The control group showed a difference from the peeled garlic treated with the coating solution after 1 week of storage, and showed a decay rate of about 40% until 4 weeks of storage, and increased by about 26% compared to the initial period.

The coated solution treated peeled garlic showed a decay rate of about 20% up to 4 weeks without significant change. In particular, the peeled garlic treated with the coating solution having the highest concentration of sodium benzoate, citric acid and lecithin showed a decay rate of about 10% until the storage period of 4 weeks as shown in FIG. Therefore, when sodium benzoate, lecithin, and citric acid are added to the anticorrosion of peeled garlic based on the coating material CMC, it is expected that the higher the concentration of the additive, the more anti-corruption effect will be obtained according to the storage and shelf life of the peeled garlic. do.

1 is a graph showing the weight reduction of garlic by storage period according to the coating solution treatment of the present invention.

Figure 2 is a graph showing the degree of change of garlic by storage period according to the coating solution treatment of the present invention.

Figure 3 is a graph showing the decay rate of garlic for each storage period according to the coating solution treatment of the present invention.

Figures 4a, 4b and 4c is a photograph showing the state at 25 ℃ storage when treated with the control, solution 1 and solution 4, respectively.

Claims (4)

1 to 3% by weight of carboxymethyl cellulose, 0.01 to 0.5% by weight of sodium benzoate, 0.005 to 0.05% by weight citric acid and 0.1 to 3% by weight of lecithin. The method according to claim 1, The carboxymethyl cellulose coating composition for preserving vegetables, characterized in that exhibiting a viscosity of 5,000 ~ 8,000mPa · s. After immersing the fruit vegetables in the coating composition for fruit vegetable preservation comprising 1 to 3% by weight of carboxymethyl cellulose, 0.01 to 0.5% by weight of sodium benzoate, 0.005 to 0.05% by weight of citric acid and 0.1 to 3% by weight of lecithin, and then dried How to improve. After applying the coating composition for fruit vegetable preservation containing carboxymethyl cellulose 1 to 3% by weight, 0.01 to 0.5% by weight sodium benzoate, 0.005 to 0.05% by weight citric acid and 0.1 to 3% by weight of lecithin to the fruits and then dried to preserve the fruitability How to improve.

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