KR920009485B1 - Method for storing extensible of foods - Google Patents

Abstract

Preservation of processed food is improved by using one or more mixt. of lysozyme, sodium metaphosphate, sodium pyrophosphate, glycine, citric acid, potassium sorbate and gelatin. The processed food is a boiled fish paste, sausage, ham, noodle, or cheese. The obtd. processed food is preserved for a long time.

Description

[Name of invention]

How to improve shelf life of processed food

Detailed description of the invention

The present invention relates to a method for enhancing the shelf life of processed foods with short shelf life, i.e., some foods whose quality changes during storage and distribution at room temperature or at low temperature are required to be extended.

In addition to the recent development of a variety of processed foods, its shelf life has also been greatly improved. However, there are many differences in the shelf life of foods, which makes it impossible to store for a long period of time at room temperature or low temperature, which is often a factor in the promotion of consumption. In addition, as the awareness of consumers increases, the tendency to avoid processed foods added with synthetic preservatives is increasing, which is a major obstacle to the development of new processed foods as well as to promote consumption.

The present invention has been made in view of the above-described situation, and by improving the shelf life of processed foods with low shelf life, it is possible to maintain the quality and to improve the consumer image by utilizing preservative effects of natural enzymes, not synthetic preservatives. The purpose is to provide a food processing method.

The storage method of the processed food of the present invention for achieving the above object is to increase the shelf life of processed foods by using a natural enzyme such as Lysozyme alone or in combination with other food additives, especially with an antiseptic effect. This is how you do it.

Rizozyme (L-acetylthexosaminodase) was first discovered by Fleming (1922), and was used in animal tissues such as tears, plasma (Wardlaw, 1962), pancreas, human milk and milk (Jolles, 1961), and foods such as cabbage (Jolles, 1961). It is widely distributed in organizations. Among them, egg white is 0.5% (3.5% based on building volume).

Rizozyme hydrolyzes beta-linkage, which is linked to the death of mucopolysaccaride, N-acetyglucosamine and muramic acid, the major component of bacterial cell walls. It is an enzyme that acts to break down. It is also an enzyme that is beneficial to gram-positive bacteria because it breaks down the cell wall components. Rizozyme also acts to inactivate and produce insoluble substances not only in bacteria but also in viruses (Hasselberger, 1978). Therefore, it has been suggested to be used as a raw material for medicines such as anti-inflammatory and antibiotic substitute (Kageoka, 1977). The lysozyme molecular weight extracted from egg whites ranges from 14,300 to 14,600 and consists of 129 amino acids in the form of a single peptide chain. Among them, the SS bonds are 64 and 80, 76 and 94, 6 and 127, 30 and 115 to the amino acid residues, and two of the SS bond groups are known to maintain enzymatic titers. .

The present inventors have diligently studied the possibility of using the above-mentioned lysozyme and other substances to extend the preservation by adding or immersing in foods that are susceptible to permutation such as fish paste, and the like. The present invention was completed by recognizing the fact that the preservation properties were remarkably improved with respect to raw noodles, cheese, and the like.

That is, in the present invention, the lysozyme as an address material, depending on the food to be treated therein, sodium metaphosphate, sodium pyrophosphate, sodium pyrophosphate, Glycine, citric acid, potassium sol Storage of processed foods by selecting 1 or 2 or more from bait (Potasium sorbate) and gelatin (Gelatin) directly in foods during the manufacturing process of processed foods or dipping or spraying processed foods in a mixed aqueous solution thereof How to promote

When explaining the present invention in more detail, the present invention is usually in the manufacture of fish cakes lysozyme 50 to 200ppm, 0.1 to 0.5% Glycine, 0.1 to 0.5% sodium metaphosphate, 0.01 to 0.2 potassium sorbate based on the weight of the fish paste raw material %, Sodium pyrophosphate is a method of improving shelf life of processed foods, characterized in that the preparation of fish paste by adding a ratio of 0.05 to 0.2%.

The present invention also relates to processed fish paste 200 to 1,000 ppm lysozyme, 0.3 to 1.0% glycine, 0.1 to 0.5% sodium pyrophosphate, 0.5 to 2.0% sodium metaphosphate, 0.2 to citric acid, relative to the weight of distilled or sanitary water. 0.5%, potassium sorbate 0.2 to 1%, gelatin 1 to 2% by adding a solution prepared by immersing or spraying in a solution prepared by increasing the shelf life of a processed food, characterized in that.

The present invention is also a method for improving shelf life of a processed food, characterized in that the sausage is prepared by adding at a ratio of 52 to 200 ppm of lysolic acid, sodium metaphosphate 0.1 to 0.5% relative to the weight of the sausage raw material in the manufacture of a sausage.

The present invention is also characterized in that the process of drying after immersion in a solution prepared by adding a lysozyme 200 to 1,000ppm, sodium metaphosphate 0.5 to 2% relative to the weight of smoked or heated sausage distilled water or sanitary water It is a method of improving shelf life of food.

The present invention is also a method for improving shelf life of a processed food, characterized in that the ham is prepared by adding lysozyme 50 to 200 ppm relative to the weight of the ham raw material, sodium metaphosphate 0.1 to 0.5% in the production of ham.

In the present invention, in addition to the weight of flour (wheat noodles or buckwheat noodles, barley flour or buckwheat flour) in the production of raw noodles, 50 to 200 ppm of lysozyme and sodium metaphosphate are added at a ratio of 0.2 to 0.6% and kneaded with water. To improve the shelf life of processed foods, characterized in that to prepare raw noodles.

The present invention is spraying the solution prepared by adding a stream or sanitary water of lysozyme 200 to 1,000ppm, sodium metaphosphate in a ratio of 0.5 to 2.0% to the processed tooth, and then the shelf life of the processed food, characterized in that the dried It is a method of promotion.

The configuration examples of the present invention described above will be described in more detail in the following examples, but it is obvious that the scope of the present invention can not be limited to such embodiments.

EXAMPLE

Manufacturing test of fried fish paste

Ingredients for fried fish cakes were formulated in a composition ratio as shown in Table 1, and the mixed mixture was filled in a casing, set at 5 ° C. for 10 hours, then peeled off the casing and fried in cooking oil at 180-185 ° C. to prepare fried fish paste.

TABLE 1

Formulation of Fried Fish Cake

Unlike the preparation of fried fish paste, the storage performance of fried fish paste with lysozyme and phosphate was tested as follows.

[Fishbook Storage Test by Addition of Lysozyme and Phosphate]

In the process of mixing raw materials for fried fish paste, only 100 ppm of lysozyme was added, and the composition added 0.3% of sodium metaphosphate, 1.5% of sodium metaphosphate and 1.5% of sodium pyrophosphate, and 1% of sodium tripolyphosphate It was prepared by dividing into spheres added together and stored at 25 ℃.

In addition, the shelf life of fish paste with lysozyme and composites was tested as follows.

[Fishbook Storage Test by Treatment of Lisozyme and Complex Material]

The fried fish paste was prepared by mixing lysozyme and other food additives, or dipping into dried spheres by dipping for 2 minutes.

TABLE 2

Test treatment of fish paste by lysozyme and composite materials

As shown in Table 2, the control was prepared by treating the complex phosphate, pH adjuster, potassium sorbate which is generally put in commercially available fish paste, the treatment was added to the lysozyme and other preservatives, and the immersion sphere also lysozyme and The mixture was added.

Thus, divided into control, control + immersion, addition, addition + immersion was stored at 25 ℃.

[Manufacture and Sausage of Sausage]

Vienna sausage is prepared by a known method after filling the casing in the formulation of Table 3.

TABLE 3

Formulation of Vienna Sausage

Lisozyme treatment was divided into control, no treatment + immersion, treatment, treatment + immersion. Treatments were prepared by adding 100 ppm lysozyme and 0.2% sodium metaphosphate during sausage preparation, and the soaking sphere was prepared by dissolving 500 ppm lysozyme and 1% sodium metaphosphate in distilled water.

[Production of Ham and Additive Mixing Treatment]

Experimental settings and raw material formulation of the ham used in this test were as shown in Table 4, and the method of preparing the ham was prepared according to a conventional method, and thus the description of the manufacturing method is omitted.

The mixing treatment of the additives was prepared by dividing 0.15% of causbate, 0.2% of sodium metaphosphate and 100 ppm of lysozyme, and a control group without any additives.

TABLE 4

Compounding ratio of raw materials by test treatment

C: control, K: K-sorbate treatment, S: sodium metaphosphate treatment, L: lysozyme treatment.

Next, the case where the test is applied to raw noodles will be described.

[Production of raw noodles and lithography treatment test]

Gravity, strong powder, and salt were used as raw materials for preparing raw noodles, and lysozyme, greensin ethyl alcohol, sodium metaphosphate, etc. were used to extend the shelf life of raw noodles. The mixing ratio of wheat flour for preparing raw noodles was set at 8: 2 as the gravity content and the strong content as shown in Table 5, and a sample was prepared by adding 36% water and 1.5% salt to the weight of flour. Addition amount of additives to improve the shelf life of raw noodles is shown in Table 5.

TABLE 5

Ingredients for making noodles

* Subsidiary material is the ratio of the weight of flour (strong content + gravity content).

The prepared raw noodles were left to stand at room temperature for about 30 minutes, and then vacuum-packed for 10 seconds and 15 seconds in a vacuum packaging machine with a certain amount of weight (50 g), and then stored in a 25 ° C. incubator to examine their storage properties.

Next, the case where it is applied to the cheese and yoghurt is demonstrated.

[Lithium Treatment of Chees]

The used tooth was purchased commercially available and was treated with lysozyme solution (500ppm + 1% sodium metaphosphate), the surface was dried, vacuum-packed and stored at 25 ℃ to investigate the quality change.

The test results as described above for each processed food are as follows. The effect of the addition of lysozyme and the like on the shelf life of fish paste and sausage is described from fish paste.

TABLE 6

Change of pH during Storage of Mixed Fish Cakes

* Treatment composition is shown in Table 2

[Composite Processing Effect of Fried Fish Paste]

According to the composition of Table 2, the pH change of the fried fish paste added or immersed is shown in Table 6. The mixed treatment or immersion zone containing lysozyme had lower pH than the control due to the composition of the treatment itself. Therefore, each treatment is also expected to have a storage effect according to the pH decrease. All storage pastes tended to drop slightly over the storage period, and there was no significant difference in temperature range.

In this way, inoculation of El-Fantarum in the medium treated with lysozyme and sodium metaphosphate observed the growth pattern over time. The control group reached the highest absorbance after 12 hours of storage, and 100 ppm of lysozyme and sodium metaphosphate in lysozyme. The 0.05% mixture showed a lower absorbance than the control, but also reached a maximum in 12 hours and gradually decreased thereafter. The inhibitory effect was increased to 25% of 500 ppm for 100 ppm lysozyme treatment. Sodium metaphosphate treatment alone showed inhibitory effect. In 0.05%, the inhibitory effect was 12%, which was lower than that of the same lysozyme concentration, but it was 0.1% to 72%, 0.2% to 95%, and 0.5% to 100%. The treatment of lysozyme and sodium metaphosphate showed a greater inhibitory effect than that of each treatment. In general foods, when adding 0.2 to 0.3% of ginseng salt, 100 ppm of lysozyme and 0.2% of sodium metaphosphate can be said to be very effective because of the inhibitory effect of 99%.

When the mixed fried fish paste was stored at 25 ° C., microbial growth inhibition occurred remarkably as shown in Table 7. For the control storage 7 days after the odor nadorok it is deteriorated but when immersed job was inhibited from day 5 to day 9 10 ² 10 ⁴ cells / cm ² than 10 ⁷ cells / cm ² in the control group. In the case of addition or addition + additives, it was less than 10cells / cm ² until the 5th day of storage and only 10 ² cells / cm ² until 9th day. Therefore, the shelf life can be extended for at least 2-4 days than standard commercial fish paste products.

TABLE 7

Microbial count of fish paste mixed and treated during storage at 25 ℃ (cell / ㎠)

* The composition of treatment zone is as Table 4

[Inhibitory Effect of L. plantarum and Isolated Microorganisms in Medium]

The growth inhibitory effect of L-Fantarum inoculated into MRS broth by the ratio of lysozyme and sodium metaphosphate was measured in 12 hours at 32 ° C.

TABLE 8

Growth inhibitory effect of L-Fantarum in lysozyme and sodium metaphosphate at 32 ℃ for 12 hours

** Growth inhibitory effect

When lysozyme was added alone, when elutiumlum was added at 0.2% or more of sodium metaphosphate at 50% of 2%, L-Fantarum showed little growth. Therefore, even if the synergistic effect during the incubation period by the addition of lysozyme and sodium metaphosphate, 0.2% of sodium metaphosphate was appropriate.

Table 9 shows the degree of growth inhibition of lysozyme and sodium metaphosphate by recovering microorganisms growing on the surface of commercial Vienna sausage. The nutrient medium was measured at 660 nm of absorbance after 2 days at 32 ° C. Of the six strains used in the test, 100% of lysozyme treated with sodium metaphosphate 2.0% resulted in 100% inhibition of the two strains, but only 82% of the cross-sectional F strains. The practically viable 0.2% sodium metaphosphate addition showed 21% -85% inhibition. Therefore, even if it is added or added to the surface of the sausage actually did not have a certain level of inhibitory effect on all the microorganisms, but was shown to have an inhibitory effect at different levels depending on the strain.

TABLE 9

Growth Inhibition Effect of Sausage Surface Microorganisms by Addition of Lysozyme and Sodium Metaphosphate at 32 ° C for 2 Days ^*

* Growth inhibitory effect: same as Table 8

** Lys: 100ppm lysozyme

[Addition and Soaking Effect of Lysozyme and Sodium Metaphosphate on Sausage]

As shown in Table 3, add 100 ppm of lysozyme and 0.2% of sodium metaphosphate to the sausage mixture being prepared as a basic basic composition, or immerse the finished sausage in water by dissolving 500 ppm of lysozyme and 1% of sodium metaphosphate in distilled water. The microbial and physicochemical tests were performed during the storage of ℃, and when the surface total bacterial counts were observed, all the cells were not found until 6 days after storage. The control group had already grown to 4.1 × 10 ⁵ cells / cm at 8 days of storage and 4.2 × 10 ⁷ cells / cm at 10 ⁶ to 22 days after 13 days. In case of immersed or added group, bacteria appeared from day 6 but only grew to 10 ⁴ cells / cm ² until day 22. Sausages soaked after the addition of lysozyme and sodium metaphosphate reached 2.7 × 10 ⁴ cells / cm ² on the 13th day of storage and then decreased to 2.2 × 10 ² cells / cm ² on the 22nd day. Therefore, the addition and soaking of lysozyme and sodium metaphosphate were found to not only inhibit sausage surface microorganisms but also lyse during storage.

In addition, the changes of lactic acid bacteria counts during the storage period of 25 ℃, the control group continued to increase during storage, such as the total bacteria counts, especially after 8 days of storage rapidly grew to 3.5 × 10 ⁵ cells / cm ² and after that storage 10 days ^The cells grew smoothly at ⁶ cells / cm ² . Addition or soaking increased rapidly until 9 days of storage and then gradually increased or decreased. The lysozyme and sodium metaphosphate added and soaked decreased to 6.7 × 10 cells / cm ² at 22 days of storage, similar to changes in total bacterial counts. Thus, in this experiment, it was confirmed that there is a significant storage effect when lysozyme and sodium metaphosphate are added or immersed sausage at 25 ° C. in general packaging.

Changes in pH during storage of sausages treated with lysozyme and sodium metaphosphate are shown in Table 10. Sodium metaphosphate showed acidity in solution, so the treatments also had lower pH than the control. During storage, overall pH dropped and there was a slight difference among treatments. In particular, the pH of the addition + immersion zone was the lowest. Therefore, the microbial inhibitory effects of lysozyme and sodium metaphosphate may also have the effect of inhibiting other microorganisms at the same time.

TABLE 10

PH Changes of Sausage by Lysozyme and Sodium Metaphosphate Treatment

^* Soaking Zone: Lysozyme 500ppm + Sodium Metaphosphate 1%

Addition: Lysozyme 100ppm + Sodium Metaphosphate 0.2%

In addition, during storage period, the physical properties also changed as shown in Table 11. Hardness of the control was almost unchanged from 5.13kg to 5.5kg on 22 days after sausage production, but all treatments showed a tendency to decrease gradually. These results suggest that the packing may not affect the texture by completely removing the water from the immersion zone, or the pH of the tissue may be reduced due to the addition of sodium metaphosphate. Cohesiveness and elasticity were not significantly different among treatments. Chewability was slightly lower in the soaking area, but the other treatments tended to be higher than the control.

TABLE 11

Changes in Physical Properties of Sausage by Treatment of Lysozyme and Sodium Metaphosphate

^* Soaking Zone: Lysozyme 500ppm + Sodium Metaphosphate 1%

^{* Addition} : Lysozyme 100ppm + Sodium Metaphosphate 0.2%

Describe the effect of treatment with lysozyme on ham shelf life. Raw ham is prepared by mixing 0.15% K-sorbate, 0.2% sodium metaphosphate and 100ppm lysozyme with respect to the raw meat. The effects on microorganisms and physicochemical properties were investigated during storage at ℃.

Changes in pH when ham prepared by mixing and adding lysozyme and sodium metaphosphate were stored at 25 ° C. are shown in Table 12.

TABLE 12

Effect of Lysozyme and Phosphate on pH of Ham during 25 ℃ Storage

The control was slightly increased at the beginning of storage and then gradually decreased. In most cases, the control group showed a similar tendency as the control, but the sodium metaphosphate alone added the lowest pH.

As meat products decay, meat protein is broken down into amino acids and other inorganic nitrogen, so VBN content is often used as a measure of protein decay and is effective in determining the freshness of protein foods. Table 13 shows the change in VBN content when the ham prepared by mixing and adding lysozyme and sodium metaphosphate was stored at 25 ° C. The VBN measured immediately after ham production was 24.75 ~ 27.29mg%, but it showed a tendency to increase with longer storage period. Compared with lysozyme alone and lysozyme and sodimethaphosphate, the increase was slow, and it was found to be almost the same at 39.07 ~ 40.27mg% in all added groups at 16 days of storage. If the VBN content in the growth is more than 30mg% can be considered to be decayed, in the meat products due to various additives and heat treatment during processing can not be said to be decayed even if the VBN is more than 30mg%. The overall VBN content in this experiment was higher than that of growth, which was attributed to the fact that the heat treatment of the ham processed several additives and the freshness of the meat used as raw meat was low. It can be seen that the difference is recognized.

TABLE 13

Effect of Lysozyme and Phosphate on VBN in Ham during 25 ° C Storage

The physical properties of ham according to storage period are shown in Table 14. In Table 14, hardness showed a tendency to increase in all treatments with increasing storage days, cohesiveness showed little change, and elasticity increased slightly for no-addition, and S, L + S with sodium metaphosphate added. As the storage period increased, it gradually decreased.

TABLE 14

Effect of Lysozyme and Phosphate on Ham Physical Properties during 25 ℃ Storage

TABLE 15

Effect of Lysozyme and Phosphate on Coloration of Hams during 25 ℃ Storage

The change in color by storage period is shown in Table 15. In the case of no addition, the brightness (L value) of the color decreased slightly as the storage days were longer, and the addition of K-sorbate slightly increased, and the other addition showed no change. Redness (a value) tended to increase in all treatments, and yellowness (b value) decreased slightly during storage period, and there was no difference between treatments.

Table 16 shows microbial changes during storage of ham prepared by mixing and adding lysozyme and sodium metaphosphate.

TABLE 16

Effect of Lysozyme and Phosphate on Total Bacterial Count in Ham during 25 ℃ Storage

In general bacterial counts, the mixed addition of lysozyme and sodium metaphosphate showed the best shelf life against microorganisms.

Describe the effects of lysozyme and other treatments on the shelf life of raw noodles.

In the effect of the lysozyme treatment and packaging method, the sensory change of raw noodles observed while storing the prepared raw noodles at 25 ° C. is shown in Table 17-18. The change of shelf life of raw noodles according to the packaging method was more preserved for 1 day than that of normal pressure packaging during vacuum packing, and the L + G treatment at normal pressure and vacuum packing was more different than other treatments. There was no effect.

TABLE 17

Packaging Method of Raw Noodles during Storage at 25 ℃ and Appearance Changes by Addition of Lisozyme and Glycine

^* ○: The Good △: Usually ×: The Poor

^** Vacuum time 15 seconds

TABLE 18

Packaging Method of Raw Noodles during Storage at 25 ℃ and Change of Odor by Addition of Lisozyme and Glycine

In the effect of alcohol, sodium metaphosphate alone and in combination with lysozyme, there was little and no effect of lysozyme and glycine on the surface swelling ability, thus showing the effect of alcohol and sodium metaphosphate alone and in combination. The experimental results performed for the same are shown in Table 19, Table 20.

TABLE 19

Changes in Appearance of Raw Noodles Added with Alcohol and Sodium Metaphosphate during Storage

^* ○: The Good △: Usually ×: The Poor

^** 15 seconds at 25 ℃ vacuum time

TABLE 20

Changes in Odor during Storage of Raw Noodles Added Alcohol and Sodium Metaphosphate

^* ○: The Good △: Usually ×: The Poor

^** 15 seconds at 25 ℃ vacuum time

TABLE 21

Changes in yeast and mold during storage of raw noodles treated with sodium metaphosphate and lysozyme (CFU / g)

^* 25 ℃, 15 seconds of vacuum packing

Alcohol alone had no effect on the organoleptic characteristics of raw noodles during storage alone or in combination with lysozyme. Consequently, lysozyme, glycine and alcohol alone and in combination did not have a significant effect on the shelf life of raw noodles. . When added sodium methacrylate phosphate, storage alone was improved for 2 days compared to the C treatment alone, and when added with lysozyme, the shelf life was further extended for 3 days. Sodium metaphosphate is known to have an effect of inhibiting the growth of microorganisms by metal ion blockade, and this property is considered to be applied to raw noodles.

As in the sensory evaluation, the microbial test was performed on sodium metaphosphate, and the results are shown in Table 21.

As in sensory evaluation, sodium metaphosphate was found to have a suppressive effect on the growth of raw noodles, and lysozyme was found to have a slight effect in the complex rather than alone. The effect of addition of lysozyme and the like on the shelf life of cheese and yogurt is described.

When the tooth was stored at 25 ° C for 7 days, the change of microorganisms showed that the lysozyme solution on the surface of the tooth was suppressed by about 2 log cycles of surface microorganisms, resulting in a significant decrease in general bacterial counts. The longer the storage period and the higher the temperature, the more pronounced it is. These results suggest that lysozyme treatment can greatly contribute to quality preservation and shelf life by suppressing bacterial propagation of various natural and processed cheese products. In addition, if more than two weeks is a vacuum on the growth of microorganisms chiseu lower surface as shown in Table 23 was felt the odor generated in chiseu The surface of the bacteria was more than 10 ^7.

Table 22

Effect of Lysozyme Solution on the Microbial Quality of Chees Stored at 25 ° C for 7 Days

TABLE 23

Effect of Lysozyme Solution on the Microbial Quality of Chees Stored at 25 ° C for 14 Days

Claims (7)

In preparing fish paste, the ratio of 50 to 200 ppm of lysozyme, 0.1 to 0.5% of glycine, 0.1 to 0.5% of sodium metaphosphate, 0.01 to 0.2% of potassium sorbate, and 0.05 to 0.2% of sodium metaphosphate Storing method of processed foods, characterized in that to prepare a fish cake by adding. In processed fish paste, 200 to 1,000 ppm of lysozyme by weight in distilled or false water, 0.3 to 1.0% Glycine, 0.1 to 0.5% Sodium Metaphosphate, 0.5 to 2.0% Sodium Metaphosphate, 0.2 to 0.5 Citrate %, Potassium sorbate 0.2 to 1%, gelatin 1 to 2% in a solution prepared by immersing or spraying fish cakes, characterized in that the shelf life of the processed food enhancement method. In preparing a sausage, a method of improving shelf life of a processed food, characterized in that the sausage is prepared by adding lysozyme 50 to 200 ppm and sodium metaphosphate in a ratio of 0.1 to 0.5% by weight of the sausage raw material. In sausages that have been smoked or heated, the sausages are immersed in a solution prepared by adding lysozyme 200 to 1,000 ppm by weight and sodium metaphosphate at a ratio of 0.5 to 2% by weight to distilled or false water. How to improve shelf life of processed foods. In the production of ham, the method of improving shelf life of processed foods, characterized in that the production of ham by adding a lysozyme 50 to 200ppm, sodium metaphosphate 0.1 to 0.5% by weight relative to the weight of the ham raw material. In preparing raw noodles, the raw noodles are prepared by adding 50 to 200 ppm of lysozyme, 0.2 to 0.6% of sodium metaphosphate, and kneading with water, based on the weight of wheat flour (barley flour or buckwheat noodles). A method of improving shelf life of processed foods, characterized in that. Processed foods, processed foods characterized in that the solution prepared by adding lysozyme 200 to 1,000ppm, sodium metaphosphate 0.5 to 2.0% in distilled or false water in a ratio of 0.5 to 2.0% How to improve shelf life.