KR20130067118A - The kit which can determine the freshness of food - Google Patents

Abstract

PURPOSE: A kit for confirming the freshness of food is provided to confirm the freshness of food in a food storage container by arranging a medium, microorganisms, and an indicator in a transparent container. CONSTITUTION: A kit(10a,10b,10c) for confirming the freshness of food arranges constituents containing a medium, microorganisms, and an indicator in a transparent tube or container and seals the transparent tube or container. A method for measuring the freshness of food includes the following steps of: preparing the kit; attaching the kit to the inside or the outside of a food storage container; confirming the discoloration of the indicator in the kit, and comparing and confirming the freshness of food. While the discoloration of the indicator is confirmed, proliferated microorganisms according to storage conditions generate acid or alkali causing the discoloration of the indicator.

Description

The kit which can determine the freshness of food}

The present invention is provided to include the components of the medium (Medium), microorganisms, indicator (Indicator) inside the kit, the kit is attached to the inside or outside of the packaging container in which food is embedded or stored in a food shelf The reproduction rate of microorganisms in the kit is different depending on the storage conditions of food such as storage location, time, temperature, etc., and the amount of acid or alkali material of microorganisms is produced depending on the type or amount of microorganisms proliferated in the kit. In other words, the indicators included in the kit located with the food may indirectly compare and confirm the freshness of the food in the container through the degree of discoloration by acid or alkali substances produced by the microorganism. It is intended to provide a kit.

Food is the most basic of man's life, and food provides emotional comfort and satisfaction to the tongue in addition to the supply function of nutrients, giving the stomach fullness and feelings of emotional comfort and softening the relationship. It is the most basic element that enriches human life.

Food is not only deteriorating the nutrients and value of food by changing its characteristic color, aroma, taste, and form, but also causing harm to human body by changing into odor and toxic ingredients. It should be taken.

In February 2008, Yonhap News reported that a telephone survey of 1,000 citizens over 20 years of age surveyed safety (25.2%) as the most important selection criterion when purchasing food (Yonhap News Agency). March 17, 2008).

It is threatened to secure food safety due to pollution of ecosystem by various harmful substances, excessive use of pesticides in growing crops, unsanitary food processing process, imported foods that are not guaranteed for safety, and poor storage condition during distribution. Social concerns and concerns about the situation are rising.

In foods such as livestock products, seafood, and dairy products, freshness is often directly linked to safety, and in order to maintain the freshness of these foods, it is important to maintain an appropriate storage temperature and to manage shelf life.

However, if the maintenance / management is not carried out at the proper storage temperature during the distribution process, there may be a case of deterioration even before the expiration date indicated on the package. However, until now, most foodstuffs depend only on the expiration date indicated on the package. It depends on the sensory test such as the taste and smell of the food in question, and it is a pity that there is no alternative other than checking and selecting the freshness of the packaged food from the outside.

Looking at the prior art presented as a means to solve the above problems, Korean Patent Laid-Open Publication No. 1997-0047617 proposes a method for determining the freshness of food (vegetables), the technique of the fruits and vegetables stored in the vegetable room of the refrigerator As the moisture contained in the food evaporates over time compared to the initial weight, the weight decreases as the vegetables and fruits are dried, and the freshness decreases.The freshness of the vegetables and fruits stored in the vegetable room drops below a certain level. The present invention provides a method for allowing the user to grasp the date and time of the initial storage of vegetables and fruits and the elapsed storage time, etc. from outside the refrigerator. Kits with integrated indicators, etc. inside and outside of food packaging Of the kits can be called as a means to determine the extent to which to fade the acid or alkaline substances made due to microbial growth indicator in the inside is totally different spirit and how to determine comparison, the freshness of the packaging products.

In addition, Korean Patent Laid-Open Publication No. 2001-0073867 proposes a food freshness indicator including paraffin, and the technology includes an indicator including a paraffin that changes phase depending on temperature. When the appropriate temperature range is determined for the food, there is a change in temperature during the distribution of frozen and refrigerated foods through the state of paraffin, which causes a phase change from solid to liquid within the temperature range, or maintains the proper temperature in the sales process. The present invention provides a method by which the consumer can visually sense whether the present invention is visually recognized, and when compared with the present invention, the technical configuration is completely different.

In addition, Korean Laid-Open Patent Publication No. 2003-096077 displays the quality of food using the phase change caused by the ionization difference of pH sensitive polymer material that reacts sensitively to pH so that the quality of food is not affected by the distribution period indicated on the container. The freshness indicator of food that can determine whether it is drinkable by visually checking the condition is proposed. The technical idea of the present application provides the freshness indicator of food in the form of an independent kit, so that it can be drinked regardless of the distribution period indicated on the container. It is a mechanism for judging whether the technical configuration is completely different.

In addition, Korean Patent Laid-Open Publication No. 2004-0070113 adds a solidifying agent to an oxidizing agent having a color development / photosensitive ability, mixes it with a porous adsorbent at a predetermined ratio, and then applies it to a conventional synthetic resin / fiber film / woven fabric / nonwoven fabric or paper to dry it. Next, an indicator for freshness detection of fresh foods formed by attaching or laminating a synthetic resin film having micropores formed thereon and a method of manufacturing the same are proposed, but the technology presented herein corresponds to the propagation rate of microorganisms during storage. It is possible to compare and confirm the freshness of foods by acid and alkali, and the mechanism and technical composition can be completely different from the cited invention.

In addition, Korean Patent Laid-Open Publication No. 2005-0111554 shows a variety of animal and vegetable foods as a means for confirming that foods cannot be edible due to changes in organoleptic properties such as appearance, color, taste, and fragrance by the action of microorganisms or enzymes over time. The mechanism of the present application is to propose a very low frequency sensor that detects the degree of decay (or freshness) by measuring the frequency and spectrum (power) of the extremely low frequency (ELF) among the electromagnetic waves emitted when organic matter decays. ) And technology composition are completely different.

In addition, Korean Laid-Open Patent Publication No. 2005-0112813 discloses a plate having a flat bowl shape on which a food can be placed and a pH value of a food which is formed to be in contact with the food on the upper portion of the plate and changes according to a quality state. PH measuring unit for detecting the progress of the decay of food using a contact probe, a potential difference between the pH value detected by the contact probe and a predetermined pH reference value, and the degree of corruption progress detected by the pH measuring unit According to the present, there is presented a decay check device for food, which includes a control unit for controlling the on / off of the external lamp, but since this is a technology configuration capable of confirming the pH value as a knowledge medicine, the mechanism and technology of the cited invention It is different in configuration.

In addition, Japanese Patent Laid-Open No. 2003-130798 proposes a method of measuring the freshness of rice grains by agitation step of putting the rice grains in a predetermined reagent and stirring, and an absorbance peak obtained by irradiating the reaction solution light obtained in agitation stirring process. The object and technical configuration of the present invention are completely different.

In addition, US Patent Publication No. 20060078658 includes a plurality of LEDs for displaying or listening to the ergonomic body, microcontroller, sensor device and operation status, including a slot for receiving a sensor card, and for indicating the meaning of audio. Has proposed an electronic sensor capable of detecting particles, bacteria, viruses, and biological cells that are released into the atmosphere during the decay process in a food quality sensor and a food opened using the same, but the present invention is stored in an unopened state. It is a mechanism that can check the freshness of packaging foods by acid or alkali material produced by microbial propagation inside the kit during the process.

In addition, in US Patent Publication No. 20060121165, a mixed solution containing bromothymol blue and methyl red indicators is placed inside a bag made of a thin film of TPX (PMP) through which gas can pass. When placed inside a sealed food container and stored to maintain the freshness of the food, bacteria thrive and release carbon dioxide (CO ₂ ) when the food decays inside the food container, and the carbon dioxide generated is mixed with an indicator When the solution penetrates into the solution, it is confirmed that the indicator changes due to pH change from green to yellow, and suggests a food freshness sensor that can check the freshness of the food, but the present application is a medium, a microorganism, a pH indicator (Indicator) integrally The built-in kit can be attached inside or outside the food wrapper to prevent the growth of microorganisms As the acid or alkaline substance produced discolors the indicator, the mechanism for checking the food freshness with the cited invention is completely different as a method of comparing and confirming the freshness of the food in the packaging container. Whether it is attached anywhere inside or outside the packaging container, not only can you check the freshness of the correct food, but also it can be used regardless of the material of the kit. You can check the freshness.

Other well-known methods of measuring freshness of foods include conventional sensory tests, physical tests such as hardness and elasticity, bacteriological tests, hydrogen ion concentration (pH) measurement, volatile basic nitrogen measurement, and amine analysis.

However, these prior arts can be carried out by a specialized analysis organization because they depend on the sense of smell and taste of a person or are complicated, and there is no field adaptability, and new methods and devices that can be easily used in the field are required. .

Since 1995, in Korea, metal porphyrin and metal porphyrin, which are discolored by binding to specific materials related to electronic nose, olfactory spectroscopy, freshness using metal oxide, conductive polymer, olfactory receptor protein, etc. Various and simple freshness measurement methods / devices using devices that multi-arrange photochemical sensors consisting of derivatives and Lewis base dyes in the form of chips are studied. Although development has been carried out, these devices are not developed at low prices for consumer use, but are being provided at a high price for use by large producers, sellers, distributors, or inspection agencies in the production / distribution phase. Had.

In addition, as a means for consumers to directly check freshness when purchasing packaged foods, a freshness label is attached to a frozen / frozen food wrapper in the form of a tag or label. The label indicates the proper temperature storage history, the actual elapsed time after packaging, the current temperature of the product, and the acidity (pH) during the distribution period. This label contains the ink that changes color in the packaging of meat or dairy products as the temperature changes. Attached to the product to confirm that the product was stored at the proper temperature at the time of purchase, and in another way to block the semi-permeable film between the food and the pH-sensitive material and the ionic material produced with the deterioration of the food When pH-sensitive substances come into contact with each other, they cause a phase change or color change depending on the acidity (pH). There were attempts to check in.

As mentioned above, general consumers tend to purchase traditional sensory tests such as odor, touch and visual observation, or the expiration date of foods on the surface of packaging containers, and some electronic sensors, bacteriological tests, and hydrogen ion concentration (pH) measurement , The volatile basic nitrogen measurement, the amine analysis or the freshness label attached to the product packaging in the form of a tag or label, etc., has been researched and developed by inspection agencies, but the freshness by human smell and taste is thus confirmed. The method is a very uncertain verification method, and if it is wrong, it can raise the problem that it can seriously harm the health of the consumer.In addition, the verification method performed by the inspection agency is complicated and the field is inferior, so to check the freshness of popular foods, It's very lax.

Also, the method of mobilizing the equipment of most electronic sensors is not developed at a low price for consumer use, but is developed for producers, sellers, distributors, or inspection institutes at the production distribution stage. As the burden increases, the likelihood of individual purchase is very slim.

The present invention is an invention started with a problem to provide a kit (Kit) that can implement the freshness of food easily, safely and low cost without being limited by the type or price of food for the health of the people.

The present application is composed of a kit integrated with a transparent material so that people can observe the composition mixed with a composition of medium, microorganisms, indicators in a certain container, the packaging container in which food is embedded When stored after being attached to the inside or outside of the product, the amount of acid and alkali corresponding to the propagation rate of the microorganisms present in the kit varies depending on the storage conditions. It is an object of the invention to provide a kit that can indirectly compare and confirm the freshness of food.

The present application attaches a kit integrated with a transparent material to the inside or outside of the packaging container so that people can observe the composition mixed with the composition of medium, microorganism and indicator in a certain container. It is an object of the present invention to provide a method of maximizing the health and health benefits by clearly providing the freshness of foods according to storage conditions, regardless of the expiration date described on the surface of the packaging container when stored together.

The invention disclosed herein relates to a kit attached to a packaging container and distributed / stored in the same conditions as the packaging container, and comprising a medium, a microorganism, and an indicator in a transparent container of a predetermined size. The kit is provided in a sealed configuration after receiving the mixed mixture, the kit may be implemented and applied in a form that is distributed / stored by attaching to the inside or outside of the food container.

That is, the technical idea of the present application solves a problem that it is practically difficult to directly measure / check the freshness of foods contained in individual packaging containers when a kit is attached to the food packaging container and distributed / stored in the same condition as the packaging container. As a means of doing so, the present invention relates to a method of indirectly measuring / identifying the freshness of food through the degree of change of the contents of the kit, wherein the contents of the kit are activated according to the environment of the storage conditions. Due to the proliferation of the microorganisms (Acid) or alkali (Alkali) is produced by the proliferation, it is an invention of the technical concept using the principle that the color of the indicator (Indicator) configured in the kit by the acid or alkali produced.

Therefore, the present application is provided with a kit for checking the freshness of food, which is provided to indirectly compare and confirm the freshness during the distribution or storage process of food, to be attached to the inside or outside of the food container, so Provides a kit provided to indirectly compare and confirm the freshness of the food through the degree of discoloration of the indicator color, depending on the color of the indicator, including a medium, a microorganism, an indicator in a transparent container of a certain size The kit is provided in a sealed configuration after mixing and containing the constituents, and when the kit is attached / externally attached to the inside or outside of the food container, the conventional food is prepared by confirming the expiration date or expiration date indicated on the package. In contrast to being able to predict the freshness of the distributor when using the freshness check kit (Kit) provided herein Regardless of the limit, the acid (Alid) or alkali (Alkali) is produced by the microorganisms propagated according to the food storage conditions, such as storage location, time, temperature, etc. It is characterized by the configuration of the kit provided to indirectly compare and confirm the freshness of the food through the degree of discoloration of the indicator).

Hereinafter, the present invention will be described in detail.

The kit (Kit) is in the size or shape of the kit except for those who want to purchase the food can be confirmed that the kit of the present invention is attached to the surface or inside the packaging container of the food discolored according to the freshness of the food Without being limited, the size or shape may vary greatly depending on the type, shape, size and use of the food contained in the food container. The kit may be attached to the inside or outside of the food packaging as needed, and for this purpose, one side of the housing of the kit may be configured to have an adhesive portion.

When the kit according to the present invention is attached to the outside of the food packaging container, if the seller or someone arbitrarily concerned about the result of the food is not high freshness, the consumer may lose the confidence of packaging the kit according to the problem It is preferable to attach to the inside of the container, and in some cases, when attaching to the outside of the packaging container, it is desirable to attach to the part that is not easily removed.

At this time, the kit attached to the inside or outside of the food container is a color of the indicator that the multiplied microorganisms contained in the kit produce acid or alkali according to the freshness of the food, and discolor according to the amount of acid or alkali in an appropriate concentration. It is preferable to use a transparent material as much as possible to confirm the change, the kit may use both a transparent material composed of glass or polymer, and if it is composed of glass to confirm the distinct discoloration according to the present invention logistics in food manufacturers It is preferable to use a kit made of a transparent polymer material as much as possible because of the risk of damage due to the process or carelessness of the consumer.

At this time, the kit composed of polymer material is polyethylene resin (PE), polypropylene resin (PP), polyphenylene sulfide resin (PPS), polyethylene terephthalate resin (PET), polystyrene resin (PS), polyamide (nylon) resin (PA), acrylic resin, vinyl chloride resin, celluloid resin, urea resin, melanin resin, silicone resin, epoxy resin, urethane resin, etc. Can be used.

The medium composition in the kit provided herein must be composed of a sealed kit housing to prevent the inflow of bacteria from the inside of the kit housing, and the medium, indicator, and microorganism inside the sealed kit housing It consists of a mixed composition.

At this time, the medium (Medium) in the medium composition 40 is a mixture of various nutrients for artificially creating a proliferation environment in order to mix the appropriate amount of nutrients to survive microorganisms and to continuously grow, the kit of the present invention is a food It is attached to the inside or outside of the packaging container and used as a means to provide the nutrients of the microorganisms so that the reproduction rate of the microorganisms can be controlled differently depending on the storage conditions when storing. It can be selected and applied or used as a liquid medium or a solid medium without.

In the case of a liquid medium, the liquid medium can maintain a uniform composition by convection when stored in a state attached to the packaging of the food, and the freshness of the food by the uniform concentration of microorganisms as well as workability when feeding the microorganisms inside the kit. It has the advantage that the discoloration degree of the kit for identification can be easily judged, but it has the disadvantage that it can contaminate the food due to liquid spillage when damaged by carelessness of the packaging container. Although convenient and safe, the presence of a large amount of acid or alkali product by the microorganisms propagated in the kit has the disadvantage that the indicator may be discolored locally, providing some inconvenience in confirming the freshness of the clear food.

In this case, the material used in the medium may be one or more selected from pepton, meat extract, yeast extract, gelatin, agar and mineral. Ingredients can be selected and used, and the concentration and type of nutrients are used in a very wide range depending on the type of microorganism.

The microorganism is to provide an acid or an alkali by rapid breeding of the microorganism when the freshness of the food is lost by the microorganism which is the kit composition, and to change the color by the indicator which is the composition of the kit. As the microorganisms are grown exponentially under optimal conditions for propagation, the number of microorganisms to be composed in the kit is not greatly limited, and the microorganism is a food freshness check kit composed of microorganisms, media and indicators in the kit. In order to adhere to the technical concept of the present invention, it is harmless to the human body when the microorganism is grown under appropriate conditions and stored in a packaging container, and it is necessary to generate an acid or alkali and select a microorganism that is harmless to the human body. desirable.

To do this, Saccharomyces genus, Bacillus genus, Lactobacillus genus, Streptococcus genus, Acetobacter genus, Nitromonas in, Nitrobacter genus, Thiobacillus genus, Alkaligenes in, Enterococous genus, Streptococcus genus, Pediococcus genus, Lactobacillus genus, Bifidobacterium genus, Paracoccus which is selected of the genus One or more microorganisms are used.

The indicator is a substance for confirming the freshness of the food by visual sensory by changing the color of the inside of the kit by the acid or alkali produced by the growth of microorganisms that are components of the kit according to the freshness of the food. Acid and alkali indicators are added, and the acid and alkali indicators may be selectively used depending on the type of microorganism or the discoloration range of the selected pH, and the type and amount of indicator may be large. The indicators selected and used in the kit are Alizarin S (Alizarin Red), Alizarin Yellow, Sodium Alizarin, E. Bogen, Bromocresol Green (Bromocresol). Green, Bromocresol Green-Chlorophenol Red, Bromocresol-Methyl Red, Bromocresol Green-Methyl Yellow, Bromo Bromocresol Purple, Bromocresol Blue, Bromotymol Blue (BTB liquid), Bromothymol Blue-Phenol Red, Congo Red, Chloro Chlorophenol Red, Cresolphthalene, Cresol red, Cresol Red-Thymol Blue, Curcumin, Dinitrophenol (2,5-Dinitrophenol, α-Dinitrophenol), dinitrophenol (2,6-Dinitrophenol, β-Dinitrophenol), Lacoid, Methylyl Yellow, Methyl Orange, Methyl Orange-Xylene Cyanol FF, Methyl Orange-Xylene Cyanol-Phenolphthalein (Methyl Orange) -Xylene Cyanol FF-Phenolphthalein, Methyl Orange-Indigo Carmine, Methyl Red, Methyl Red-Methylene Blue, Methyl Yellow, New Neutral Red, Neutral Red-Bromothymol Blue, Nitramine, Nitrophenol, Phenolphthalein, Phenolphthalein-Thymolphthalein Phenolic Red, Poirrier's Blue 4B, Rosolic acid, Tetra bromophenol Blue, Thymol Blue, Thymol Blue-Phenolphthalein Thymol Blue-Phenolphthalein, Thymolphthalene, Trinite 1 selected from 1,3,5-Trinitrobenzene, Tropeoline O, Tropeoline OO, Tropeoline OOO, and Variamine Blue B Indicators containing not less than 0.5% by weight of indicators may be used, and it is possible if the composition is configured in an amount sufficient to distinguish colors by visual sensory methods.

As described above, the foods that have passed the expiration date of the conventional food sale are deleted from the surface of the wrapping paper, and the new dates are written to sell the foods with poor freshness to consumers as if the freshness is good, thereby harming the human body caused by defective foods. Although the expiration date of the food on the surface of the food packaging container is regarded as the expiration date for most consumers regardless of the storage conditions, the food decays rapidly at an exponentially rapid rate under the optimum conditions of microorganisms. It can cause food poisoning due to bacterial infection or virus infection, but if you use the kit (Kit) to check the freshness of the food of the present application can not modify the expiration date of the already elapsed food, and also the container Liver of the present invention regardless of the shelf life of the food described By comparing and confirming by the conventional method, it is possible to clearly confirm the actual freshness of the food changed according to the storage conditions of the food, so that consumers can buy with confidence and reduce the possibility of ingestion of the deteriorated food, which is fatal to the human body. The damage can be greatly reduced, and not only can we maintain a healthy life in our final lives, but it also has a great effect on enriching our enjoyment and enjoyment.

Figure 1a: A photographic view of performing a sterilization process in the autoclave during the embodiment of the present invention.
Figure 1b: Photograph of the process for aliquoting the medium solution for culturing the microorganisms during the embodiment of the present invention.
Figure 1c: A photographic view of performing microbial culture at a constant temperature of the incubator during the implementation of the embodiment of the present invention.
Figure 2: Illustrative photographs and packaging containers of the kit provided herein.

Hereinafter, to describe the application examples of the invention for implementing the technical idea of the present application, the following embodiments illustrate one application example for the technical idea of the present application, the technical idea of the present application is limited to this It should not be interpreted that the scope of protection of the present application should be interpreted as meaning and concept corresponding to the technical idea of the present invention, and there may be various equivalents and modifications that can replace them at the time of the present application. Should.

In addition, the embodiments described herein describe the best embodiments in a range that satisfies the desired level of results by the inventor through numerous trial errors, and the inventors achieve the desired purpose when they deviate from the upper and lower limits of the numerical values described. It should be recognized that it is a fixed number because it cannot or lacks.

Example 1

The medium solution in the composition of the food freshness kit of the present invention is 4.2 g of sodium phosphate dibasic and 1.5 g of potassium phosphate monobasic, and 5.0 g of sodium thiosulfate pentahydrate. After distilled water was completely dissolved by supplying 100 ml, 1 ml of 0.2% aqueous solution of phenol red was supplied, and the pH was adjusted to 9.0 with 1% potassium hydroxide (KOH) solution. ) Was prepared.

Separately, EDTA 50 g, zinc sulfate 22 g, calcium chloride 5.54 g, manganese chloride 5.06 g, ferrous sulfate 4.99 g, ammonium molybdate 1.10 g, Cupric sulfate, 1.57 g, and cobalt chloride 1.61 g were weighed, and then 1 liter of distilled water was supplied. After complete dissolution, the pH was adjusted to 6.0 using 1% potassium hydroxide (KOH) solution. A solution containing a controlled trace mineral (called a trace metal solution) was prepared.

After weighing 0.1 g of magnesium sulfate hydrate (Mg) and supplying 1 liter of distilled water to dissolve magnesium sulfate, 5 ml of the trace metal solution prepared above and the total amount of A solution were aliquoted and mixed to contain microorganisms containing indicators of phenol red. Media solution was prepared.

The microorganisms used in the present example were selected to produce sulfuric acid during the cultivation process to be suitable for the technical concept of the present invention, and the microorganisms used at this time were the microorganisms of the genus Paracoccus purchased from the Korea Microorganism Conservation Center ( Paracoccus versutus , KCCM 12220) and the microorganisms of the genus Acetobacter ( Acetobacter aceti, KCCM 12654) were purchased and used, and the medium solution and all the test instruments and containers used in this example were used after sterilization in an autoclave at 125 ° C. First, as a large amount of microorganisms are required for the example, microorganisms of Paracoccus and Acetobacter in Ampoules were added to the sterilized medium solution, and the medium solution was grown for 20 days in an incubator at 30 ° C. .

After adding the microorganism of Paracoccus and the medium solution of Table 1 to the sterilized container, adjust the pH to exactly 8.0, 9.5, 10.5, and store it in the refrigerator at 5 ℃, and discoloration of phenol red according to the passage of time for one month (red) Changed to yellow).

Example 2

Paracoccus microorganisms in the sterilized container and the medium solution of Table 1, and then the pH was exactly the same as 8.0, 9.5, 10.5 was carried out in the same manner as in Example 1 except that it was stored in an incubator at 20 ℃.

Example 3

Paracoccus microorganisms in the sterilized container and the medium solution of Table 1, the pH was exactly the same as 8.0, 9.5, 10.5 and then carried out in the same manner as in Example 1 except that it was stored in an incubator at 35 ℃.

Example 4

Acetobacter The microorganisms of the genus were carried out in the same manner as in Example 3 except that the microorganisms were purchased and used in the Korea Microorganism Conservation Center.

Example 5

Microorganisms of the genus Paracoccus and Acetobacter in a sterile 5 ml vial to provide a kit for indirectly checking food freshness. The microorganisms of the genus were each included, and a medium solution having a pH adjusted to 8.0 was supplied to the vial.

After purchasing the packaged tofu of P company, the outer vial was cut so that the prepared vial was placed at the top of the tofu, and the vial containing the microorganism and the medium solution was placed on the top of the tofu, 5, 20, 35 After keeping for 1 week in the incubator at ℃ ℃ to examine the relationship between the freshness of the tofu according to the storage temperature and time and the freshness kit accordingly.

Comparative Examples 1 to 4

Except that the microorganisms are not contained in the container was carried out in the same manner as in Examples 1-4.

Comparative Example 5

Acetobacter and Microorganisms of the Genus Paracoccus in 10 ml Vial Containers Except that the genus microorganisms are not included in the same manner as in Example 5.

The results of Comparative Examples 1 to 4 and Examples 1 to 4 are shown in Table 2, and the results of Comparative Examples 5 and 5 are shown in Table 3.

Solution  A Solution B Trace Metal Solution ingredient weight ingredient weight ingredient weight ■ EDTA 50 g ■ Na ₂ HPO ₄ 4.2g ■ ZnSO ₄ 22 g ■ KH ₂ PO ₄ 1.5 g ■ MgSO ₄ H ₂ O 0.1 g ■ CaCl ₂ 5.54 g ■ Na ₂ S ₂ O ₃ · 5H ₂ O 5.0g ■ MnCl ₂ 5.06 g ■ NH ₄ Cl 1.0 g ■ FeSO ₄ 4.99g ■ Phenol red
(0.2% soln.) 1ml ■ Trace Metal
Solution 5.0ml ■ Ammonium
molybdate 1.10 g ■ Distiiled water 100 ml ■ CuSO ₄ 1.57 g ■ CoCl ₂ 1.61 g Adjust Solution A to pH 9.0 100
ml ■ Distilled water 1.0L ■ Distilled water 1.0L Volume: 100 ml
(pH adjusted solution) Volume: 1 L
(pH adjusted solution) Adjust pH to 6.0 with KOH Medium production method
1. Prepare A and B solution separately, adjust pH and sterilize each
2. Mix 100 ml of A and 1 liter of solution B
3. Culture

division Date faded from red to yellow
Example 5 pH 8.0 30 days or more pH 9.5 30 days or more pH 10.5 30 days or more
Comparative Examples 1 to 4 pH 8.0 30 days or more pH 9.5 30 days or more pH 10.5 30 days or more

As shown in Table 2, Comparative 1 to 4 shows that the indicator of phenol red does not show any change in color during the 30-day experiment period, so that the optimum temperature for the medium solution in the sterilized kit is shown. Nevertheless, it was found that no microorganisms existed in the kit and thus did not proliferate at all, and thus the indicator did not discolor at all because no products of sulfuric acid (Comparative Examples 1 to 3) or acetic acid (Comparative Examples 4) were generated by the microorganisms. On the other hand, in Example 1, when the storage temperature is 5 ℃, it was confirmed that it does not discolor during the 30-day experiment period, which is very low in the reproduction rate of microorganisms of the genus Paracoccus and Acetobacter when stored at a low temperature, so that sulfuric acid or As the production rate of acetic acid is very low, it can be expected that the indicators in the kit are not discolored, as in Examples 2-4. Typically, if you want to rise to the optimum temperature to microbial spoilage organisms were able to determine that exponentially multiply very quickly, the color of the indicator composition of the kit inside to fade within a few days in to.

In particular, when looking at the discoloration of the indicator according to the pH range, even if the storage temperature is the same, the closer to the neutral pH, the faster the discoloration rate due to the rapid proliferation of microorganisms.

division Red to yellow
Discolored date Smell of decay
Occurred

Example 5
Paracoccus genus 5 ℃ 7 days or more 7 days or more 20 ℃ 4 days 3 days 35 ℃ 1 day 1 day
Acetobacter genus 5 ℃ 7 days or more 7 days or more 20 ℃ 5 5 days 35 ℃ 2 1 day

Comparative Example 5
Paracoccus genus 5 ℃ 7 days or more (no fading) 7 days or more 20 ℃ 7 days or more (no fading) 3 days 35 ℃ 7 days or more (no fading) 1 day
Acetobacter genus 5 ℃ 7 days or more (no fading) 7 days or more 20 ℃ 7 days or more (no fading) 5 days 35 ℃ 7 days or more (no fading) 1 day

As shown in Table 3, in Comparative 5, the tofu decayed very similarly to Example 5 depending on the change in the storage temperature and time lapse of the tofu, but the microorganisms do not have a vial consisting of only the medium solution ( Vial) can be confirmed that the freshness of the food according to the storage temperature and time according to the red color without any change, while in Example 5 the storage temperature of the tofu is at least 5 ℃ 7 days or more The freshness of the food freshness kit did not change, and the tofu also did not produce a bad smell, so it was confirmed that the growth rate of microorganisms was extremely low under low temperature storage conditions. The microorganisms contaminated by itself and the microorganisms contained in each vial carried out in this embodiment have a very rapid growth rate. Sulfuric acid and acetic acid were produced by the growth of microorganisms contained in the vial, and the color of the indicator changed according to the pH change between 1 and 2 days, and the freshness of the tofu itself was similar to that of the kit of the present invention. When the storage conditions can be confirmed that the hoarseness is generated in one day, it could be confirmed that it can be used as a kit for diagnosing the food freshness provided by the technical idea of the present invention.

Figure 1a to show the application of the present invention is shown in Figure 1a is a photograph showing a sterilization process in the autoclave during the implementation of the embodiment of the present invention, Figure 1b is shown in Figure 1b Example of the invention shows a picture of a process for aliquoting the medium solution for culturing the microorganisms, the picture shown in Figure 1c is carried out the microbial culture at a constant temperature of the incubator during the embodiment of the present invention The picture is shown.

2 is provided to be attached to the inside or outside of the packaging container of the food in this application provided to be able to indirectly compare and confirm the freshness of the food through the degree of discoloration of the indicator color according to the distribution / storage conditions of the food In order to show an example of application of the kit, three types of tube type kits are shown in the lower part of Figure 1 as 10a, 10b, 10c, the 10a, 10b, 10c is carried out in the transparent tube or transparent container In the example, the kit of the present application may be provided in a configuration in which a mixed end consisting of a medium + a microorganism + an indicator is sealed, and the kit is provided, but the shape of the kit may be in the shape of a tube or a disc. The medium + microorganism + indicator mixture can be accommodated, and may be applied without limitation as long as it meets the conditions that can be attached to the food packaging.

In the figure of FIG. 2, the upper left photograph is a straw 21 for drink intake in a packaging container 20 containing apple juice under a caprison brand name, and the right photograph is a packaging container containing apple juice under a brand name of a southwestern orchard. The drink suction straw 31 is attached to the 30 or the straw provided in the side of the straw kit of the present application can be applied together, as well as the packaging container containing the caprison apple juice of the above B. Orchard apple juice packaging container 30, such as the packaging 30 containing a large manufacturing cost of food manufacturing process can be applied to the automatic production equipment can be applied, the present inventors simply to show an application example of the kit of the above packaging container (20) 30, etc., if a transparent part is provided so that the inside can be observed from the outside, the kit 10 provided herein is provided inside the packaging container. Obviously, when stored, it will give a more precise color (response results).

The present inventors can indirectly identify the freshness of the food according to the storage conditions of the food or the degree of contamination of the food through the above embodiments, as well as appropriately adjusting the pH, the composition of the indicator and the microorganism and the kit included in the kit. In this case, it is possible to shorten or extend the date of discoloration of the indicator in the kit so that the expiration date of freshness can be differently provided according to the type of food. The fact was confirmed and the patent application was reached.

10a, 10b, 10c: kits provided herein
20: Capri Sun drink container 21: straw
30: orchard beverage container 31: straw

Claims (6)

In the measurement method for recognizing / confirming the freshness of food,
Providing a kit in a configuration in which a composition including a medium, a microorganism, and an indicator is mixed in a transparent tube or a transparent container of a predetermined size and then sealed;
The kit is attached to the inside or outside of the food container for distribution / storage;
The kit distributed and stored under the same conditions as the food container, the microorganisms are multiplied according to the storage conditions, and the microorganisms that are formed form acid or alkali and the discoloration of the indicator by the generated acid or alkali. Confirming and comparing and checking the freshness of the food;
Measuring method for recognizing / confirming the freshness of the food comprising a. In the kit (Kit) provided to be attached to the inside or outside of the food packaging containers to indirectly compare and confirm the freshness of the food through the degree of discoloration of the indicator color, depending on the distribution / storage conditions of the food,
Kits are provided in a sealed structure after mixing and containing a medium, a microorganism, and an indicator in a transparent tube or a transparent container of a predetermined size, and the kit is attached to the inside or outside of the food container for distribution. When stored, food is produced by the acid or alkali produced by the microorganisms grown according to the storage conditions, and the color of the indicator configured inside the kit by the generated acid or alkali changes color. Kit for checking the freshness of food, characterized in that it is provided to compare and confirm the freshness of the indirectly. The method of claim 2,
The kit is glass, polyethylene resin (PE), polypropylene resin (PP), polyphenylene sulfide resin (PPS), polyethylene terephthalate resin (PET), polystyrene resin (PS), polyamide (nylon) resin (PA), acrylic resin (acrylic resin), vinyl chloride resin, celluloid resin, urea resin, melanin resin, silicone resin, epoxy resin, urethane resin, the kit for checking the freshness of food, characterized in that (Kit). The method of claim 2,
The medium is selected from at least one component selected from pepton, juicy extract, yeast extract, gelatin, agar, mineral, and liquid medium. Kit for checking the freshness of the food, characterized in that consisting of a solid medium (Kit). The method of claim 2,
Wherein the microorganism is selected from Saccharomyces genus, Bacillus genus, Lactobacillus genus, Streptococcus genus, Acetobacter genus, Nitromonas in, Nitrobacter genus, Thiobacillus genus, Alkaligenes in, Enterococous genus, Streptococcus genus, Pediococcus genus, Lactobacillus genus, Bifidobacterium genus, Paracoccus genus The kit for checking the freshness of food, characterized in that it uses one or more microorganisms. The method of claim 2,
The indicators are Alizarin S (Alizarin Red), Alizarin Yellow, Sodium Alizarin, E. Bogen, Bromocresol Green, Bromocresol Green, Bromocresol Green Bromocresol Green-Chlorophenol Red, Bromocresol-Methyl Red, Bromocresol Green-Methyl Yellow, Bromocresol Purple, Bromocresol Blue, Bromotyymol Blue (BTB liquid), Bromothymol Blue-Phenol Red, Congo Red, Chlorophenol Red, Cresolphthalene, Cresol red, Cresol Red-Thymol Blue, Curcumin, Dinitrophenol (2,5-Dinitrophenol, α-Dinitrophenol), Dinitro Phenol (2,6-Dinitrophenol, β-Dinitrophenol), Lacoid, Methyl Yellow (Metanil Yellow), Methyl orange, Methyl Orange-Xylene Cyanol FF, Methyl Orange-Xylene Cyanol FF-Phenolphthalein, Methyl Orange Indigo carmine (Methyl Orange-Indigo Carmine), Methyl Red, Methyl Red-Methylene Blue, Methyl yellow, Neutral Red, Neutral Red -Bromothymol Blue (Neutral Red-Bromothymol Blue), Nitramine (Nitramine), Nitrophenol (Nitrophenol), Phenolphthalein, Phenolphthalein-Thymolphthalein, Phenol Red Poirrier's Blue 4B, Rosolic acid, Tetra bromophenol Blue, Thymol Blue, Thymol Blue-Phenolphthalein, Thymolphthalein ( Thymolphthalene), trinitrobenzene (1,3,5-Trinitrobenzene), tro Indicators containing 0.5% or less by weight of one or more indicators selected from Tropeoline O, Tropeoline OO, Tropeoline OOO, and Variamine Blue B Kit for checking the freshness of the food, characterized in that it is used.

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