Food additive composition of functional ionized alkalimetals and process for preparing the same

专利摘要:
PURPOSE: A food additive composition comprising functional alkali soil ionic compounds is provided which can be used for an inhibitor against aquatic product's microorganism and can prevent vibrio vulnificus sepsis. CONSTITUTION: The food additive composition using a sol-gel synthetic process comprises 2.5-5.7 mole (based on water of 1L) of at least one silicate compound selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, silicon-sodium hydroxide, 2.2-5.1 mole (based on the water of 1L) of at least one carbonate compound selected from the group consisting of potassium carbonate, sodium carbonate, sodium bicarbonate, 0.25-0.75 mole (based on the water of 1L) of potassium chloride, and 0.45-0.84 mole (based on the water of 1L) of reducing sugar.
公开号:KR20000059332A
申请号:KR1019990006828
申请日:1999-03-03
公开日:2000-10-05
发明作者:주종곤；고종호；이웅환
申请人:김태한；주식회사 넬바이오텍；
IPC主号:

专利说明:

Food additive composition of functional alkaline earth ionizing compound and its preparation method {Food additive composition of functional ionized alkalimetals and process for preparing the same}
[1] The present invention relates to a food additive composition composed of an alkaline ionizing compound and a method for producing the same, and in particular, the shelf life can be extended for a considerable period without the addition of organic acid compounds and other organic compounds mainly used as food preservatives. By using the food preservative composition according to the invention has the effect of enabling the alkalinization of food, and when applied to the production of soft products can also be obtained elasticity enhancing effect significantly reduced the amount of added starch than conventional products and increase the moisture content than commercial products The present invention relates to a multifunctional food additive composition capable of contributing to the production of safe aquatic products by inhibiting the growth of Vibrio bacteria and a method for producing the same.
[2] Conventional food preservative compositions are commonly used by using chemicals such as sodium benzoate or organic acids. Recently, in accordance with the tendency to avoid chemical synthetic preservatives, chitosan is dissolved in organic acids and used as food preservatives. The use of food preservatives using natural extracts, such as a method (Korean Patent Publication No. 98-025341) or a food preservative (Korean Patent Publication No. 94-006494) mainly based on garlic, has been reported. However, in order to use these extracts as food preservatives, they must be dissolved in organic acids, etc. in the nature of the extracts, so they have a strong acidity, thereby promoting acidification of foods as well as food safety.
[3] In addition, a method of using an enzyme such as lysozyme or alanine as a food preservative is known (Korean Patent Publication No. 95-701194), which has a low application range due to the characteristics of an enzyme that is denatured well according to external conditions such as temperature and ph. There is also a limit to conservation.
[4] Moreover, because the existing food preservatives have stronger antimicrobial action properties than microbial growth inhibitors, their continuous and excessive use may adversely affect the human body, and these food preservatives may contribute to prolonging the shelf life of food. It didn't know, but it didn't improve the properties of other foods or increase its commercial value.
[5] The present invention is composed of a form that can maximize the bio-activation by the liquid phase ionization of silicic acid compounds, carbonate compounds, potassium chloride, reducing sugars affecting the activity of the biological cells, and the function of the inhibition of proliferation and the product of the microorganisms involved in the storage of aquatic products The purpose of the present invention is to provide a functional alkalito ionized food additive composition capable of improving quality and preventing vibrio sepsis and a method of preparing the same.
[6] The present invention provides a functional alkaline earth ionized food additive composition consisting of silicic acid compound 2.5 ~ 5.7 mole, carbonate compound 2.2 ~ 5.1 mole, potassium chloride 0.25 ~ 0.75 mole, reducing sugar 0.45 ~ 0.84 mole based on 1 l of water. There is a purpose.
[7] If the silicic acid compound is used at 2.5 mol or less, there is a problem in the solvation reaction due to the deterioration of the moisture absorption effect, and if the above range is used, liquid phase and solid phase separation occur, which makes it difficult to chemically react with other compounds. In addition, when the potassium carbonate is used below the above range, there is a problem in chelate formation of carbonate, and when used above the above range, it is preferable to maintain the above range because there is a problem in that Co 2 content is excessively generated in itself and metal salt is precipitated. .
[8] In addition, the silicate compound is composed of one or more selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, sodium silicon hydroxide and the carbonate compound is composed of one or more selected from the group consisting of potassium carbonate, sodium carbonate, sodium bicarbonate It is desirable to.
[9] Another object of the present invention is to solubilize 2.5 ~ 5.7 mole of silicate compound, 2.2 ~ 5.1 mole of carbonate compound, 0.25 ~ 0.75 mole of potassium chloride and 0.45 ~ 0.84 mole of reducing sugar by sol gel synthesis method while keeping 1 liter of distilled water heated to 80 ~ 90 ℃. After the mixing, stirring to mix the air to adjust the solution temperature is reduced by 3-7 ℃ per minute to maintain a 15-25 ℃ to form a sol-gel-like composition of the functional alkaline ionized food additive composition prepared by reaction stabilization at room temperature The purpose is to provide.
[10] The present invention for achieving the above object is a compound consisting of one or more selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, sodium silicon hydroxide; A compound consisting of one or more selected from the group consisting of potassium carbonate, sodium bicarbonate and sodium carbonate; Potassium chloride and reducing sugars may be liquefied by a sol-gel synthesis method at a constant ratio.
[11] Hereinafter, the present invention will be described in detail.
[12] The present invention consists of compound 2.5 ~ 5.7 mole, potassium carbonate, sodium carbonate, sodium bicarbonate, consisting of one or more of the compound consisting of sodium silicate, potassium silicate, silicon dioxide, sodium silicon hydroxide in 1 liter of distilled water maintained at 80 ~ 90 ℃ Compound 2.2-5.1 mole consisting of one or more of the compounds; Solubilizing 0.25 ~ 0.75 mole of potassium chloride and 0.45 ~ 0.84 mole of reducing sugar by sol-gel synthesis method, the mixture is stirred and mixed so that air is mixed, and the solution temperature is reduced by 3-7 ° C per minute and maintained at 15-25 ° C. The composition can be obtained by reaction stabilization at room temperature.
[13] In the present invention, the use of the respective compounds of sodium silicate, potassium silicate, silicon dioxide, and silicon hydroxide or by selecting some of the compounds is not a problem in achieving the object of the present invention, but each or all of the compounds are used. In the case of selecting and using the same amount, it is preferable to use the same amount. Likewise, all of the sub-mixtures of potassium carbonate, sodium carbonate, sodium bicarbonate, or some of the above compounds may be used to achieve the object of the present invention. Although there is no problem, it is preferable to use the same amount of each compound when all or some of them are used.
[14] Food additive composition according to the present invention prepared by the above method can extend the shelf life of food without the addition of a separate food preservative and covalent bond of myosin, a myofin protein which contributes to the gelation of fish meat when applied to aquatic products Induces the formation of macromolecule MHC by strong binding between myosin heavy chains (MHC) by increasing the strength and elasticity of soft products, thereby providing a breakthrough in quality improvement.
[15] In addition, the food additive composition according to the present invention is prevalent in shellfish or raw fish (sashimi) and can contribute to the production of safe seafood by having the effect of inhibiting Vibrio bacteria, bacteria that cause Vibrio sepsis leading to death. Unlike food preservatives, it has an alkaline property and can contribute to the alkalizing of foods.
[16] As described above, the use of the functional alkaline earth ionized food additive composition according to the present invention has the effect of prolonging the shelf life of food by inhibiting the proliferation of decaying microorganisms that proliferate during food storage, and at the same time, it is applied to the manufacture of fishery soft products. In this case, the elasticity enhancing effect of the product can be obtained, which can significantly reduce the amount of added starch and increase the water content than the existing product, which can promote the processing and development of various fishery products in the industry, and suppress the growth of Vibrio bacteria. Can contribute to the production of
[17] Hereinafter, the present invention will be described in more detail with reference to Examples.
[18] Example 1
[19] Preparation of Functional Alkaline Ionization Food Additive Composition
[20] While maintaining 1 liter of distilled water at 80 ° C., gel was obtained by sequentially reacting 3.0 mole of sodium silicate and potassium silicate 3: 1, 2.8 mole of potassium carbonate and sodium bicarbonate 3: 1, potassium chloride 0.65 mole, and reducing sugar 0.55 mole. After making it into a state, while stirring and mixing so that air is supplied, the solution temperature is adjusted to decrease by 5 ° C. per minute, and the temperature is lowered to 20 ° C., and then the reaction is allowed to stand at room temperature for 24 hours to stabilize, to prepare a gel stock solution. A 15-fold dilution with distilled water prepared a functional alkaline earth ionized food additive composition in a sol state.
[21] Example 2
[22] Preservation Effect of Seafood
[23] The food additive composition prepared by the method of Example 1 was added directly as a part of the ingredients in the preparation of the soft product to prepare a fish cake product, the storage properties were examined and the storage temperature was maintained at 25 ℃.
[24] During the storage period, the total microbial count was measured aseptically, and the microbial colonies in the solid medium were measured by the total bacterial count (CFU, Colony Forming Unit). Indicated.
[25] Addition amount of the composition according to Example 1 was divided into 2 ~ 10% and the treatment was not added was set as a control. The proliferation changes of the total bacterial counts during storage are shown in Table 1.
[26] Table 1 Microbial bacterial count
[27] (Unit: log (CFU / g))
[28] storage duration0 days3 days6 days9th Control1.75.07.99.1 Addition treatment (%)2 %1.74.76.68.9 4 %1.74.35.48.7 6%1.73.15.37.1 8 %1.73.45.67.6 10%1.74.36.38.1
[29] The experimental results showed that the shelf life was better in the treatment than the control and the optimal effective amount was 6-8%.
[30] Example 3
[31] Inhibitory Effects of Mold Growth on Soft Products
[32] After applying the food additive composition prepared in the same manner as in Example 1 to the pollack soft products by spray method, the storage properties were tested and the effect of inhibiting the growth of mold during the storage period was examined. As a method applied to the shelf life of soft products, the shelf life and the fungal growth inhibitory effects were examined by spraying the already prepared soft products directly before packaging. The spray method was directly processed and collected at the production line of the flavoring line and fried fish paste and stored at 25 ° C.
[33] The spray amount was directly carried out in the fried fish cake production line using a diluent diluted 0.25, 0.5, 0.75, 1.0% of the composition of the present invention, and sprayed directly on the surface of the fish cake to make a treatment. The non-spray treatment was set as a control. As a result, the growth of mold on the surface of soft products during storage is shown in Table 2.
[34] Table 2 Changes in Mold Growth during Storage by Spraying Soft Surfaces
[35] storage duration0 days7 days9th12 days Control--+++++ Addition treatment (%)0.25--+++ 0.5--+/-+ 0.75--+/-+ 1.0--++++
[36] Co., Ltd.-; No mold growth, +/-; Mildew growth weak levels
[37] ++; Fungal growth vigor, + + +; Severe mold growth
[38] As a result of spraying the composition according to the present invention it was found that the growth inhibitory effect of the mold was excellent compared to the control and the optimum spray concentration was 0.5%-0.7%.
[39] Example 4
[40] Physical properties improvement effect of soft product
[41] Experiments were carried out for the physical properties improvement effect of pollack soft products by functional alkaline earth ionized food additive composition prepared in the same manner as in Example 1. The production of soft products was carried out by the manufacturing method of setting-heating gel, and the change of physical properties was analyzed by breaking strength, breaking strain and jelly strength analysis. Measurement experiment through. The amount of the composition used in the present invention was divided into 2 to 10% and the treatment was not added to the control. The properties of the properties are shown in Table 3, the optimum effective amount of the composition of the present invention was 4 ~ 6%.
[42] Table 3 Changes in physical properties due to the method of direct addition in the production of soft products by setting-heating gel
[43] ControlAddition treatment (%) 246810 Breaking strength, g530610660690590420 Breaking distance, mm11.913.113.713.812.711.8 Jelly strength, g.cm610790880910750470
[44] Example 5
[45] Shellfish Preservation Effect
[46] The food additive composition prepared in the same manner as in Example 1 was applied to the clam of earth and sand before the survival extension test. The results of the biological activity of the clam and the extension of the shelf life at room temperature are shown in Table 4, and the application concentration of the composition of the present invention in the treatment was 0.1-2.0%, and the treatment was not added as a control. The optimum effective amount of the composition of the present invention was 0.4 to 0.8%.
[47] Table 4 Changes in Biological Activity and Distribution Extension during Storage
[48] Storage period (hours) 072436487296 ControlIAASASAAWAD Addition treatment (%)0.2IAASASAAWAD 0.4IAWAVASASAAWA 0.6IAWAVASASASAWA 0.8IAWAVASASAAWA 1.0IAWAWASAAAWA 2.0IAWAWAWAWAD
[49] SA Co., Ltd .; Strong Active, VA; Very Active, A; Active Normal
[50] WA; Weak Active, IA; Inactive, D; Active Death
[51] Example 6
[52] Vibrio growth inhibitory effect
[53] In order to verify the growth inhibitory effect of Vibrio bacteria by the functional alkaline earth ionized food additive composition prepared in the same manner as in Example 1, liquid cultured Vibrio bacteria culture medium was inoculated into the liquid medium of the control and treatment groups to give the same initial concentration. It was adjusted to the level and incubated in the incubator, as shown in Table 5 changes in the total number of bacteria of Vibrio bacteria with the incubation time. The total bacterial counts of Vibrio bacteria were measured by absorbance values measured at absorbance 660 nm, and the total bacterial counts of initial Vibrio bacteria in control and treatment groups were absorbance 0.27. The application concentration of the composition of the present invention in the treatment was 0.5 to 10%, and the treatment was not added to the control. As shown in Table 5, Vibrio bacteria had a growth inhibitory effect when 3% of the composition of the present invention was added, and when 4% or more was added, it showed a full growth inhibitory effect. The optimal effective amount of the composition of the present invention is at least 4%.
[54] Table 5 Changes in Vibrio Bacteria Growth During Storage
[55] (Unit: Absorbance 660nm)
[56] Incubation (hours)0612243648 Control0.270.470.590.590.590.59 Addition treatment (%)One0.270.440.580.580.590.59 20.270.440.570.570.590.59 30.270.270.550.570.590.59 40.270.270.270.270.520.56 50.270.270.270.270.270.27 100.270.270.270.270.270.27
[57] Example 7
[58] Storage Improvement Effect of Semi-Dried Squid
[59] The effect of improving the storage of semi-dried squid by the food additive composition prepared in the same manner as in Example 1 was examined. Preparation of semi-dried squid is washed with water after removing the internal organs and legs, and washed squid is dried after dipping in a 0.25, 0.5, 0.75, 1.0% solution of the composition of the present invention for about 20 minutes and sprayed after hot air It was dried using a dryer. Drying temperature was maintained at 25 ℃ and water content was adjusted to 35%. Semi-dried squid with a water content of 35% was tested at room temperature. As shown in Table 6, the effect of the test strip on the storage improvement application method for the effect of extending the storage period was confirmed by the chromaticity measurement method in terms of the storage period elapsed. The chromaticity measurement method was measured using a color and color difference meter (YASUDA, UC 6001V), and the lightness, redness, and browning were measured by the hunder scale. The amount of the composition of the present invention in the treatment was carried out at 0.25 ~ 1.0% and the treatment was not added to the control. The properties of the properties are shown in Table 6, the optimum effective amount of the composition of the present invention was 0.5 ~ 0.75%, spraying method was better in storage than the dipping method.
[60] Table 6 Storage test results of semi-dried squid
[61]
[62] As described in the above embodiments, the functional alkaline ionization food additive composition according to the present invention has the effect of prolonging the shelf life of food by inhibiting the growth of microorganisms that inhibit food storage, as well as to be applied to the manufacture of fishery soft products. In this case, the elasticity-enhancing effect of the product can be obtained, which can increase the commerciality of the existing product, and can suppress the proliferation of Vibrio bacteria, thereby inhibiting the onset of sepsis, thereby contributing to the production of safe seafood.

权利要求:
Claims (7)
[1" claim-type="Currently amended] Functional alkaline ionization food additive composition consisting of silicic acid compound 2.5 ~ 5.7 mole, carbonate compound 2.2 ~ 5.1 mole, potassium chloride 0.25 ~ 0.75 mole, reducing sugar 0.45 ~ 0.84 mole based on 1 liter of water
[2" claim-type="Currently amended] The functional alkaline earth ionizing food additive composition according to claim 1, wherein the silicic acid compound comprises one or more selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, and sodium silicon hydroxide.
[3" claim-type="Currently amended] The functional alkaline earth ionizing food additive composition of claim 1, wherein the carbonate compound comprises one or more selected from the group consisting of potassium carbonate, sodium carbonate and sodium bicarbonate.
[4" claim-type="Currently amended] Solubilizing 1 liter of distilled water at 80 ~ 90 ℃, solubilizing 2.5 ~ 5.7 mole of silicic acid compound, 2.2 ~ 5.1 mole of carbonate compound, 0.25 ~ 0.75mole of potassium chloride and 0.45 ~ 0.84 mole of reducing sugar by solgel synthesis method A method of preparing a functional alkaline earth ionizing food additive composition in which the solution temperature is controlled to decrease by 3-7 ° C. per minute while mixing and stirring to maintain 15-25 ° C. at a room temperature.
[5" claim-type="Currently amended] The method of claim 4, wherein the silicic acid compound is one or more selected from the group consisting of sodium silicate, potassium silicate, silicon dioxide, and sodium silicon hydroxide.
[6" claim-type="Currently amended] The method according to claim 4, wherein the carbonate compound comprises one or more selected from the group consisting of potassium carbonate, sodium carbonate and sodium bicarbonate.
[7" claim-type="Currently amended] A method of diluting the functional alkaline ionization food additive composition of claim 1 to 0.03 0.13% for use in food.

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同族专利:

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公开号 | 公开日

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JP3066013B1|2000-07-17|

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JP2000245419A|2000-09-12|

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KR100288600B1|2001-04-16|

引用文献:

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公开号 | 申请日 | 公开日 | 申请人 | 专利标题

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法律状态:
1999-03-03|Application filed by 김태한, 주식회사 넬바이오텍

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1999-03-03|Priority to KR1019990006828A

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2000-10-05|Publication of KR20000059332A

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2001-04-16|Application granted

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2001-04-16|Publication of KR100288600B1

优先权:

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申请号 | 申请日 | 专利标题

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KR1019990006828A|KR100288600B1|1999-03-03|1999-03-03|Food additive composition of functional ionized alkalimetals and process for preparing the same|