KR102467976B1 - Freshness preservation agent for meat with a sheet shape - Google Patents

Freshness preservation agent for meat with a sheet shape Download PDF

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KR102467976B1
KR102467976B1 KR1020200084516A KR20200084516A KR102467976B1 KR 102467976 B1 KR102467976 B1 KR 102467976B1 KR 1020200084516 A KR1020200084516 A KR 1020200084516A KR 20200084516 A KR20200084516 A KR 20200084516A KR 102467976 B1 KR102467976 B1 KR 102467976B1
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meat
layer
contact layer
sheet shape
freshness
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KR20220007748A (en
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조광재
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주식회사 엠에이씨컴퍼니
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A23B4/22—Microorganisms; Enzymes; Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/12—Layered products comprising a layer of synthetic resin next to a fibrous or filamentary layer
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/30—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers
    • B32B27/304—Layered products comprising a layer of synthetic resin comprising vinyl (co)polymers; comprising acrylic (co)polymers comprising vinyl halide (co)polymers, e.g. PVC, PVDC, PVF, PVDF
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/34—Layered products comprising a layer of synthetic resin comprising polyamides
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
    • B32B5/02—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by structural features of a fibrous or filamentary layer
    • B32B5/022—Non-woven fabric
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B5/00—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts
    • B32B5/22—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed
    • B32B5/24—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer
    • B32B5/26—Layered products characterised by the non- homogeneity or physical structure, i.e. comprising a fibrous, filamentary, particulate or foam layer; Layered products characterised by having a layer differing constitutionally or physically in different parts characterised by the presence of two or more layers which are next to each other and are fibrous, filamentary, formed of particles or foamed one layer being a fibrous or filamentary layer another layer next to it also being fibrous or filamentary
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    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B7/00—Layered products characterised by the relation between layers; Layered products characterised by the relative orientation of features between layers, or by the relative values of a measurable parameter between layers, i.e. products comprising layers having different physical, chemical or physicochemical properties; Layered products characterised by the interconnection of layers
    • B32B7/04—Interconnection of layers
    • B32B7/12—Interconnection of layers using interposed adhesives or interposed materials with bonding properties
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/01—Use of inorganic substances as compounding ingredients characterized by their specific function
    • C08K3/013—Fillers, pigments or reinforcing additives
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    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
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    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09J—ADHESIVES; NON-MECHANICAL ASPECTS OF ADHESIVE PROCESSES IN GENERAL; ADHESIVE PROCESSES NOT PROVIDED FOR ELSEWHERE; USE OF MATERIALS AS ADHESIVES
    • C09J103/00—Adhesives based on starch, amylose or amylopectin or on their derivatives or degradation products
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    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2260/00—Layered product comprising an impregnated, embedded, or bonded layer wherein the layer comprises an impregnation, embedding, or binder material
    • B32B2260/02—Composition of the impregnated, bonded or embedded layer
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    • B32B2262/00—Composition or structural features of fibres which form a fibrous or filamentary layer or are present as additives
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    • B32—LAYERED PRODUCTS
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    • B32B2307/00—Properties of the layers or laminate
    • B32B2307/70—Other properties
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Abstract

본 발명은 시트형상을 갖는 육류용 선도유지제에 관한 것으로, 더욱 상세하게는 육류와 접촉하는 육류접촉층, 상기 육류접촉층의 일면에 형성되며, 산소를 차단하는 표면층 및 상기 육류접촉층과 상기 표면층 사이에 개재되는 접착층으로 이루어지며, 상기 육류접촉층에는 키토올리고당 유기산 수용액이 함유된다.
상기의 과정을 통해 제조되는 시트형 선도유지제는 육류의 조직을 손상시키지 않으면서 미생물의 생육을 억제하여 우수한 저장안정성을 나타낼 뿐만 아니라, 미오글리빈 블루밍 효과를 나타내어 육류의 외관품질이 유지될 수 있도록 하는 효과를 나타낸다.The present invention relates to a freshness retaining agent for meat having a sheet shape, and more particularly, a meat contact layer in contact with meat, a surface layer formed on one surface of the meat contact layer to block oxygen, and the meat contact layer and the meat contact layer. It consists of an adhesive layer interposed between the surface layers, and the meat contact layer contains an aqueous solution of chitooligosaccharide organic acid.
The sheet-type freshness-retaining agent manufactured through the above process not only exhibits excellent storage stability by suppressing the growth of microorganisms without damaging meat tissue, but also exhibits a myoglybin blooming effect to maintain the appearance quality of meat. indicates the effect of

Description

시트형상을 갖는 육류용 선도유지제 {FRESHNESS PRESERVATION AGENT FOR MEAT WITH A SHEET SHAPE}Freshness retaining agent for meat having a sheet shape {FRESHNESS PRESERVATION AGENT FOR MEAT WITH A SHEET SHAPE}

본 발명은 시트형상을 갖는 육류용 선도유지제에 관한 것으로, 더욱 상세하게는 상기의 과정을 통해 제조되는 시트형 선도유지제는 육류의 조직을 손상시키지 않으면서 미생물의 생육을 억제하여 우수한 저장안정성을 나타낼 뿐만 아니라, 미오글리빈 블루밍 효과를 나타내어 육류의 외관품질이 유지될 수 있도록 하는 효과를 나타내는 시트형상을 갖는 육류용 선도유지제에 관한 것이다.The present invention relates to a sheet-shaped freshness-retaining agent for meat, and more particularly, the sheet-shaped freshness-retaining agent prepared through the above process has excellent storage stability by suppressing the growth of microorganisms without damaging meat tissue. In addition, it relates to a freshness retaining agent for meat having a sheet shape showing an effect of maintaining the appearance quality of meat by exhibiting a myoglybin blooming effect.

신선 식품의 미생물 생육을 억제하면서 저장성을 향상시키기 위해서 가장 많이 사용되는 방법이 온도 조절을 통한 냉장 및 냉동이며, 냉장 및 냉동 외에도 가열살균, 방사선 조사 및 화학적 첨가물의 사용 등 다양한 방법들이 사용되고 있다.Refrigeration and freezing through temperature control are the most commonly used methods to improve storage stability while suppressing the growth of microorganisms in fresh foods. In addition to refrigeration and freezing, various methods such as heat sterilization, irradiation, and the use of chemical additives are used.

그러나, 유통과정에서 상기와 같은 냉장 및 냉동 온도가 유지되지 못하거나, 상기와 같은 온조조건이 유지된다고 하더라도, 다양한 조건변화로 인해 오랜 시간이 경과하게되면 호냉성 균을 필두로 다양한 미생물이 증식하게 되는데, 이러한 미생물들의 증식은 신선식품의 품질을 점차로 저하시키게 되고, 심함경우 취식자의 건강에 악영향을 미치는 결과를 초래하게 된다.However, even if the above refrigeration and freezing temperatures are not maintained during the distribution process, or even if the above temperature control conditions are maintained, various microorganisms, including psychrophilic bacteria, proliferate when a long time elapses due to various condition changes However, the proliferation of these microorganisms gradually deteriorates the quality of fresh food, and in severe cases, adversely affects the health of eaters.

또한, 가열살균을 통한 보존방법의 경우는, 고온의 열을 신선 식품에 적용하게 되므로 인해 신선 식품의 맛과 조직의 현저한 변화를 유발하며, 열에 약한 영양소의 파괴 및 관능적 품질 저하와 같은 문제점이 발생하는 문제점이 었었다.In addition, in the case of the preservation method through heat sterilization, since high temperature heat is applied to fresh food, it causes a significant change in the taste and texture of fresh food, and problems such as destruction of nutrients vulnerable to heat and deterioration of sensory quality occur. It was a problem to do.

또한, 방사선의 조사를 통한 보존방법의 경우는, 맛, 냄새 및 조직감 등에 미치는 영향이 비교적 낮고 장기간 저장이 가능하다는 장점을 나타내지만, 신선 식품의 색을 변색시켜 소비자의 기호성을 저하시키고, 방사선 조사 자체에 대한 소비자들의 거부감으로 인해 광범위하게 사용되지 못하는 문제점이 있었다.In addition, in the case of the preservation method through irradiation of radiation, the effect on taste, smell, texture, etc. is relatively low and it can be stored for a long time, but the color of fresh food is discolored and consumer's preference is lowered, and irradiation with radiation There was a problem that it was not widely used due to consumers' reluctance to itself.

한편, 육류의 색채는 상품성에 영향을 미치는 중요한 품질 특징 중 하나로, 소비자는 육류의 품질과 신선도의 척도로써 색채를 종종 사용하는데, 육류의 색채는 육류 내의 미오글로빈의 양 및 화학적 상태와 관련이 있다. 미오글로빈은 모든 동물의 근육 조직 내에 존재하고 산소 분자와 가역적으로 결합하여 산소를 저장하고 전달하는 기능을 함으로써 미토콘드리아에 대해 세포간 산소 공급원 역할을 한다.On the other hand, the color of meat is one of the important quality characteristics that affect marketability, and consumers often use color as a measure of the quality and freshness of meat. The color of meat is related to the amount and chemical state of myoglobin in meat. Myoglobin is present in the muscle tissue of all animals and serves as an intercellular oxygen source for mitochondria by functioning to store and transport oxygen by binding reversibly with oxygen molecules.

한국특허등록 제10-1429966호(2014.08.07)Korean Patent Registration No. 10-1429966 (2014.08.07) 한국특허공개 제10-2020-0078789호(2020.07.02)Korean Patent Publication No. 10-2020-0078789 (2020.07.02)

본 발명의 목적은 육류의 조직을 손상시키지 않으면서 미생물의 생육을 억제하여 우수한 저장안정성을 나타낼 뿐만 아니라, 미오글리빈 블루밍 효과를 나타내어 육류의 외관품질이 유지될 수 있도록 하는 효과를 나타내는 시트형상을 갖는 육류용 선도유지제를 제공하는 것이다.An object of the present invention is to provide a sheet shape that not only exhibits excellent storage stability by suppressing the growth of microorganisms without damaging meat tissue, but also exhibits a myoglybin blooming effect to maintain the appearance quality of meat. It is to provide a freshness retaining agent for meat having.

본 발명의 목적은 육류와 접촉하는 육류접촉층, 상기 육류접촉층의 일면에 형성되며, 산소를 차단하는 표면층 및 상기 육류접촉층과 상기 표면층 사이에 개재되는 접착층으로 이루어지며, 상기 육류접촉층에는 키토올리고당 유기산 수용액이 함유되는 것을 특징으로 하는 시트형상을 갖는 육류용 선도유지제를 제공함에 의해 달성된다.An object of the present invention is to include a meat contact layer in contact with meat, a surface layer formed on one surface of the meat contact layer to block oxygen, and an adhesive layer interposed between the meat contact layer and the surface layer. It is achieved by providing a freshness-retaining agent for meat having a sheet shape, characterized in that it contains an aqueous solution of chitooligosaccharide organic acid.

본 발명의 바람직한 특징에 따르면, 상기 육류접촉층과 상기 접착층 사이에는 항균층이 더 형성되며, 상기 항균층에는 계피, 매실 및 소나무 추출액으로 이루어진 그룹에서 선택된 하나 이상이 함유되는 것으로 한다.According to a preferred feature of the present invention, an antibacterial layer is further formed between the meat contact layer and the adhesive layer, and the antibacterial layer contains at least one selected from the group consisting of cinnamon, plum, and pine extract.

본 발명의 더욱 바람직한 특징에 따르면, 상기 키토올리고당 유기산 수용액은 pH가 4 내지 6인 것으로 한다.According to a more preferred feature of the present invention, the chitooligosaccharide organic acid aqueous solution has a pH of 4 to 6.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 육류접촉층에는 상기 키토올리고당 유기산 수용액 100 중량부 대비 미오글로빈 블루밍제 5 내지 20 중량부가 더 함유되며, 상기 미오글로빈 블루밍제는 질산염, 아질산염, 푸록산, 시드노니민, 옥심, 피리딘, 피라진, 피리미딘, 이미다졸, 퓨린 및 트리아진으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the meat contact layer further contains 5 to 20 parts by weight of a myoglobin blooming agent based on 100 parts by weight of the chitooligosaccharide organic acid aqueous solution, and the myoglobin blooming agent is nitrate, nitrite, furoxan, seed noni. It should consist of at least one selected from the group consisting of min, oxime, pyridine, pyrazine, pyrimidine, imidazole, purine and triazine.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 표면층은 폴리염화비닐리덴, 에틸렌비닐알코올 및 폴리아미드로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the surface layer is made of at least one selected from the group consisting of polyvinylidene chloride, ethylene vinyl alcohol and polyamide.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 접착층은 천연접착제 100 중량부에 원적외선 또는 음이온 방출 광물분말 5 내지 20 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the adhesive layer is formed by mixing 5 to 20 parts by weight of far-infrared ray or anion emitting mineral powder with 100 parts by weight of natural adhesive.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 천연접착제는 전분, 송진 및 해초의 점액으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the natural adhesive is made of at least one selected from the group consisting of starch, rosin, and seaweed slime.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 원적외선 또는 음이온 방출 광물분말은 토르말린, 맥반석, 자수정, 마그네타이트, 모나자이트, 귀양석, 게르마늄 및 페그마타이트로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the far-infrared ray or negative ion emitting mineral powder is made of one or more selected from the group consisting of tourmaline, elvan, amethyst, magnetite, monazite, kiyangite, germanium and pegmatite.

본 발명에 따른 시트형상을 갖는 육류용 선도유지제는 육류의 조직을 손상시키지 않으면서 미생물의 생육을 억제하여 우수한 저장안정성을 나타낼 뿐만 아니라, 미오글리빈 블루밍 효과를 나타내어 육류의 외관품질이 유지될 수 있도록 하는 탁월한 효과를 나타낸다.The freshness-retaining agent for meat having a sheet shape according to the present invention not only exhibits excellent storage stability by suppressing the growth of microorganisms without damaging meat tissue, but also exhibits a myoglybin blooming effect to maintain the appearance quality of meat. It shows an excellent effect that can be achieved.

도 1은 본 발명의 일 실시예에 따른 시트형상을 갖는 육류용 선도유지제를 나타낸 분해사시도이다.
도 2는 본 발명의 다른 실시예에 따른 시트형상을 갖는 육류용 선도유지제를 나타낸 분해사시도이다.1 is an exploded perspective view showing a freshness-retaining agent for meat having a sheet shape according to an embodiment of the present invention.
2 is an exploded perspective view showing a freshness-retaining agent for meat having a sheet shape according to another embodiment of the present invention.

이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

본 발명에 따른 시트형상을 갖는 육류용 선도유지제는 육류와 접촉하는 육류접촉층(10), 상기 육류접촉층(10)의 일면에 형성되며, 산소를 차단하는 표면층(30) 및 상기 육류접촉층(10)과 상기 표면층(30) 사이에 개재되는 접착층(20)으로 이루어진다.Freshness retaining agent for meat having a sheet shape according to the present invention is formed on one surface of the meat contact layer 10 in contact with meat, the meat contact layer 10, and blocks oxygen, and the meat contact layer 30 It consists of an adhesive layer 20 interposed between the layer 10 and the surface layer 30.

상기 육류접촉층(10)은 0.01 내지 0.1 밀리미터 두께의 폴리에스터 부직포에 키토올리고당 유기산 수용액이 도포된 형태로 이루어지는데, 상기 키토올리고당 유기산 수용액은 육류를 보존하는 과정에서 미생물의 생육을 억제하여 저장성을 향상시키는 역할을 할 뿐만 아니라, 육류의 조직감을 증진시키는 역할을 한다.The meat contact layer 10 is formed by applying an aqueous solution of chitooligosaccharide organic acid to a polyester nonwoven fabric having a thickness of 0.01 to 0.1 mm. Not only does it serve to improve, but it also serves to enhance the texture of meat.

상기 키토올리고당(Chitooligosaccharide)은, 키토산이 물에는 용해되지 않고, 산용액 중에서는 키토산의 아미노기가 유기산분자 사이에서 복합체인 유기산 염을 형성함으로써 용해될 수 있다는 물리적 장애를 극복하기 위하여 개발된 키토산 유도체 중 하나인데, 본 발명에서는 육류의 표면에 미생물이 증식되는 것을 억제할 뿐만 아니라, 육류의 조직감도 증진시키는 효과를 나타내도록 하기 위해 육류의 기호도에 영향을 미치지 않도록, 키토올리고당을 유기산에 용해시키되, pH가 4 내지 6으로 조절된 키토올리고당의 유기산 수용액의 형태로 적용하는 것이 바람직하다.The chitooligosaccharide is a chitosan derivative developed to overcome the physical obstacle that chitosan is not soluble in water and can be dissolved by forming an organic acid salt in which the amino group of chitosan is a complex between organic acid molecules in an acid solution. However, in the present invention, chitooligosaccharide is dissolved in organic acid so as not to affect the palatability of meat in order to exhibit the effect of not only inhibiting the growth of microorganisms on the surface of meat, but also enhancing the texture of meat, but pH It is preferably applied in the form of an organic acid aqueous solution of chitooligosaccharides adjusted to 4 to 6.

모든 육류는 중요한 사후 변화의 하나로서 젖산의 근육내 축적에 의한 pH 강하가 필수적으로 나타나며, 이는 식용고기의 성질(육질)에 큰 영향을 미치게 되는데, 돼지고기나 소고기의 경우 사후 직후 pH가 6.8 내지 7.0으로부터 서서히 강하하여 6 내지 8시간 후에는 5.6 내지 5.7에 이르고 약 24시간 후에는 최종 pH가 5.3 내지 5.6에 이르게 되는데, 육류의 pH 저하는 미생물의 번식을 억제하는 효과를 가지고 있어 고기의 보존성에 도움을 주게 된다. 사후 pH가 높을 때에는 육류의 보수력은 높으나 미생물의 번식이 용이하고, 육류의 색이 검게 변질되어 선선도가 낮은 제품으로 오해를 받기 쉬워 기호도가 저하된다.As one of the important post-mortem changes in all meats, pH drop due to intramuscular accumulation of lactic acid is indispensable, which has a great effect on the properties (meat quality) of edible meat. It gradually decreases from 7.0 to 5.6 to 5.7 after 6 to 8 hours, and the final pH reaches 5.3 to 5.6 after about 24 hours. will help When the post-mortem pH is high, the water retention capacity of the meat is high, but the propagation of microorganisms is easy, and the color of the meat is changed to black, so it is easy to be misunderstood as a product with low freshness, and the preference is lowered.

또한, 본 발명과 같이 유기산을 사용하게 되면, 산으로부터 해리된 수소이온에 의해 신맛이 나타나게 되는데, 즉, 무기산은 용액 중에서 모든 분자가 거의 해리되기 때문에 pH가 높아도 혀점막에 닿으면 곧 중화되어 신맛을 느낄 수 없지만, 유기산은 용액 중에서 해리가 작게되기 때문에 pH가 낮아도 해리되지 않은 산분자의 농도가 높기 때문에 혀점막에서 수소이온이 중화되어 차례차례 수소이온을 방출하므로, 유기산 용액을 보존제로 사용한 육류를 섭취하였을 때, 신맛을 느끼게 된다. 그러나, 키토올리고당의 유기산 수용액의 pH를 4 내지 6으로 조절하였을 경우에는 신맛을 느낄 수 없다.In addition, when an organic acid is used as in the present invention, a sour taste appears due to hydrogen ions dissociated from the acid. In other words, since almost all molecules of an inorganic acid are dissociated in a solution, even if the pH is high, it is immediately neutralized upon contact with the tongue mucous membrane, resulting in a sour taste. However, since organic acid dissociates in a solution to a small extent, even if the pH is low, the concentration of undissociated acid molecules is high, so hydrogen ions are neutralized on the tongue mucosa and hydrogen ions are released one after another. Therefore, meat using an organic acid solution as a preservative When ingested, it tastes sour. However, when the pH of the organic acid aqueous solution of chitooligosaccharide is adjusted to 4 to 6, sour taste cannot be felt.

또한, pH가 4 내지 6으로 조절된 키토올리고당의 유기산 수용액은 상기 폴리에스터 부직포 100 중량부 대비 5 내지 20 중량부의 양으로 도포되는 것이 바람직한데, 상기 폴리에스터 부직포 100 중량부 대비 키토올리고당의 유기산 수용액의 도포량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 폴리에스터 부직포 100 중량부 대비 키토올리고당의 유기산 수용액의 도포량이 20 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 본 발명에 따른 시트형상을 갖는 육류용 선도유지제의 제조공정이 복잡해진다.In addition, it is preferable to apply the organic acid solution of chitooligosaccharide whose pH is adjusted to 4 to 6 in an amount of 5 to 20 parts by weight based on 100 parts by weight of the polyester nonwoven fabric. If the application amount of is less than 5 parts by weight, the above effect is insignificant, and if the application amount of the organic acid aqueous solution of chitooligosaccharide exceeds 20 parts by weight compared to 100 parts by weight of the polyester nonwoven fabric, the above effect is not greatly improved and according to the present invention The manufacturing process of freshness-retaining agent for meat having a sheet shape becomes complicated.

또한, 상기 육류접촉층(10)에는 상기 키토올리고당 유기산 수용액 100 중량부 대비 미오글로빈 블루밍제 5 내지 20 중량부가 더 함유될 수도 있는데, 상기 미오글로빈 블루밍제는 질산염, 아질산염, 푸록산, 시드노니민, 옥심, 피리딘, 피라진, 피리미딘, 이미다졸, 퓨린 및 트리아진으로 이루어진 그룹에서 선택된 하나 이상으로 이루어진다.In addition, the meat contact layer 10 may further contain 5 to 20 parts by weight of a myoglobin blooming agent based on 100 parts by weight of the chitooligosaccharide organic acid aqueous solution. , It consists of at least one selected from the group consisting of pyridine, pyrazine, pyrimidine, imidazole, purine and triazine.

상기의 성분으로 이루어지는 미오글로빈 블루밍제가 함유되면, 상기 육류접촉층과 접촉한 육류의 색감이 향상되어 외관품질이 개선되는데, 상기 미오글로빈 블루밍제의 함량이 5 중량부 미만이면 상기의 효과가 미미하며, 상기 미오글로빈 블루밍제의 함량이 20 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 상대적으로 키토올리고당 유기산 수용액으로 인해 발생하는 효과가 감소될 수 있다.When the myoglobin blooming agent composed of the above components is contained, the color of the meat in contact with the meat contact layer is improved and the appearance quality is improved. When the content of the myoglobin blooming agent exceeds 20 parts by weight, the effect caused by the chitooligosaccharide organic acid solution may be relatively reduced while the above effect is not greatly improved.

상기 표면층(30)은 상기 육류접촉층(10)의 일면에 0.001 내지 0.01 밀리미터의 두께로 형성되며, 산소를 차단하는 역할을 하는데, 산소 투과율이 낮은 폴리염화비닐리덴, 에틸렌비닐알코올 및 폴리아미드로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.The surface layer 30 is formed on one side of the meat contact layer 10 to a thickness of 0.001 to 0.01 millimeter, serves to block oxygen, and is made of polyvinylidene chloride, ethylene vinyl alcohol, and polyamide having low oxygen permeability. It is preferably made of one or more selected from the group consisting of.

상기와 같이 산소투과율이 낮은 성분으로 이루어지는 표면층(20)은 본 발명에 따른 시트형상을 갖는 육류용 선도유지제가 적용된 육류에 공급되는 산소를 차단하여 육류의 보존성을 향상시키는 역할을 하는데, 1 기압, 0% 상대 습도 및 23℃에서 24 시간 동안 약 310cm3/m2 보다 낮은 산소 투과율을 나타내는 소재로 이루어지는 것이 바람직하다.As described above, the surface layer 20 made of a component having a low oxygen permeability serves to improve the preservation of meat by blocking oxygen supplied to meat to which the freshness retaining agent for meat having a sheet shape according to the present invention is applied. It is preferably made of a material exhibiting an oxygen transmission rate lower than about 310 cm 3 /m 2 for 24 hours at 0% relative humidity and 23° C.

상기 표면층(30)의 두께가 0.001 밀리미터 미만이면 산소 투과율이 지나치게 높고 표면층이 외부 충격에 의해 쉽게 손상되어 산소차단 효과가 상실될 수 있으며, 상기 표면층(30)의 두께가 0.01 밀리미터를 초과하게 되면 산소 투과율 저하 효과는 크게 향상되지 않으면서 제품의 두께가 지나치게 증가하기 때문에 바람직하지 못하다.If the thickness of the surface layer 30 is less than 0.001 mm, the oxygen permeability is too high and the surface layer is easily damaged by external impact, and the oxygen blocking effect may be lost. If the thickness of the surface layer 30 exceeds 0.01 mm, oxygen This is undesirable because the thickness of the product is excessively increased while the transmittance lowering effect is not greatly improved.

상기 접착층(20)은 상기 육류접촉층(10)과 상기 표면층(30) 사이에 개재되며, 상기 육류접촉층(10)과 상기 표면층(30)을 접착하는 역할을 하는데, 천연접착제 100 중량부에 원적외선 또는 음이온 방출 광물분말 5 내지 20 중량부를 혼합하여 이루어지는 것이 바람지하다.The adhesive layer 20 is interposed between the meat contact layer 10 and the surface layer 30, and serves to adhere the meat contact layer 10 and the surface layer 30, 100 parts by weight of natural adhesive It is preferably made by mixing 5 to 20 parts by weight of far-infrared ray or anion emitting mineral powder.

상기 천연접착제는 전분, 송진 및 해초의 점액으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는데, 에탄올 100 중량부에 전분, 송진 및 해초의 점액으로 이루어진 그룹에서 선택된 하나 이상으로 이루어진 천연접착제 10 내지 30 중량부를 혼합하여 희석시킨 후에 상기 음이온 방출 광물분말을 혼합하고 도포하는 과정을 통해 접착층으로 형성된다.The natural adhesive is composed of at least one selected from the group consisting of starch, rosin, and mucus of seaweed, and 10 to 30 parts by weight of natural adhesive composed of at least one selected from the group consisting of starch, rosin, and mucus of seaweed is added to 100 parts by weight of ethanol. After mixing and diluting, an adhesive layer is formed through a process of mixing and applying the anion-emitting mineral powder.

상기 에탄올 대비 천연접착제의 함량이 10 중량부 미만이면 접착성 성분이 과도하게 희석되어 접착층의 접착력이 저하될 수 있으며, 천연접착제의 함량이 30 중량부를 초과하게 되면 희석액의 점도가 지나치게 향상되어 접착층의 표면이 고르게 형성되지 못할 수 있다.If the content of the natural adhesive compared to ethanol is less than 10 parts by weight, the adhesive component may be excessively diluted and the adhesive strength of the adhesive layer may decrease. The surface may not be formed evenly.

이때, 상기 전분은 옥수수, 밀, 쌀, 감자, 타피오카(tapioca), 사고(sago), 완두콩 및 바나나로 이루어진 그룹에서 선택된 하나 이상으로 이루어지며, 옥수수 전분을 사용하는 것이 가장 바람직하며, 상기 해초의 점액은 파래, 청각, 청태, 톳, 미역, 다시마, 대황, 모자반, 우뭇가사리, 김 및 카라기닌으로 이루어진 그룹에서 선택된 하나 이상에서 추출된 것을 사용하는 것이 바람직하다.At this time, the starch is composed of one or more selected from the group consisting of corn, wheat, rice, potato, tapioca, sago, pea and banana, and most preferably, corn starch is used, and the seaweed It is preferable to use mucilage extracted from at least one selected from the group consisting of blue, cheonggae, cheongtae, hijiki, seaweed, kelp, rhubarb, capricorn, agar-agar, seaweed, and carrageenan.

또한, 상기 원적외선 또는 음이온 방출 광물분말은 상기 천연접착제 100 중량부 대비 5 내지 20 중량부가 함유되는데, 토르말린, 맥반석, 자수정, 마그네타이트, 모나자이트, 귀양석, 게르마늄 및 페그마타이트로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것이 바람직하다.In addition, the far-infrared ray or anion emitting mineral powder is contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the natural adhesive, consisting of one or more selected from the group consisting of tourmaline, elvan, amethyst, magnetite, monazite, kiyang stone, germanium and pegmatite it is desirable

상기의 광물분말은 원적외선 또는 음이온을 방출하는데, 원적외선은 원적외선 방사에 의한 공명, 공진 및 흡수작용 등으로 육류에 선도유지 효과를 부여하며, 음이온은 고유의 항산화기능 및 살균 기능으로 인해 육류에 선도유지 효과를 부여한다.The above mineral powder emits far-infrared rays or negative ions. Far-infrared rays impart freshness-keeping effects to meat through resonance, resonance, and absorption by far-infrared radiation, and negative ions maintain freshness in meat due to their unique antioxidant and sterilization functions. give effect

또한, 상기 육류접촉층(10)과 상기 접착층(20) 사이에는 항균층이 더 형성될 수 있으며, 상기 항균층(40)은 계피, 매실 및 소나무 추출액으로 이루어진 그룹에서 선택된 하나 이상을 포함하며, 폴리에스터 부직포에 계피, 매실 및 소나무 추출액으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 항균물질을 코팅하여 이루어지는 것이 바람직하다.In addition, an antibacterial layer may be further formed between the meat contact layer 10 and the adhesive layer 20, and the antibacterial layer 40 includes at least one selected from the group consisting of cinnamon, plum, and pine extract, It is preferably formed by coating an antibacterial material consisting of at least one selected from the group consisting of cinnamon, plum, and pine extract on a polyester nonwoven fabric.

상기와 같이 항균층(40)이 더 형성되면, 본 발명에 따른 시트형상을 갖는 육류용 선도유지제에 항균성능이 부여되어 육류의 보존성을 더욱 향상시킬 수 있다.When the antibacterial layer 40 is further formed as described above, antibacterial performance is imparted to the freshness-retaining agent for meat having a sheet shape according to the present invention, thereby further improving the preservability of meat.

이때, 상기 항균물질은 계피, 매실 및 소나무 추출액으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는데, 계피, 매실 및 소나무로 이루어진 그룹에서 선택된 하나 이상을 물로 세척하여 이물질을 제거하고, 1 내지 3mm의 크기로 절단한 후에 질량농도가 30 내지 60%인 에탄올 수용액에 함침하여 30 내지 50일 동안 숙성시키고, 숙성된 숙성물을 원심분리하여 하층부의 물질을 채취하고, 채취된 물질을 액체 컬럼크로마토그래피에서 1-펜탄올(1-Pentanol)(pH 6.5)을 용리액으로 분리추출하고, 분리추출된 추출액을 2000 내지 3000G로 원심분리하는 과정을 통해 제조된다.At this time, the antibacterial substance is composed of at least one selected from the group consisting of cinnamon, plum and pine extract, and at least one selected from the group consisting of cinnamon, plum and pine is washed with water to remove foreign substances, and to a size of 1 to 3 mm. After cutting, it is impregnated with an aqueous ethanol solution having a mass concentration of 30 to 60%, aged for 30 to 50 days, and the aged material is centrifuged to collect the material of the lower layer, and the collected material is subjected to 1- It is prepared by separating and extracting pentanol (1-Pentanol) (pH 6.5) as an eluent and centrifuging the extracted extract at 2000 to 3000G.

상기 숙성과정의 온도는 30 내지 40℃가 바람직하며, 에탄올의 농도는 계피, 매실 및 소나무에 포함되어 있는 유효 성분의 분리가 잘 이루어질 수 있는 범위로 한정한 것이고, 숙성온도는 미생물의 활성이 최대가 되는 온도를 고려한 것인데, 숙성기간의 경우는 30일 미만으로 유지할 경우에는 계피, 매실 및 소나무 등에 포함되어 있는 유효성분의 분리가 잘 이루어지지 않고, 50일을 초과할 경우에는 유효성분의 분리가 거의 이루어진 상태이기 때문에 수율의 향상을 기대할 수 없다.The temperature of the aging process is preferably 30 to 40 ° C, the concentration of ethanol is limited to the range in which the active ingredients contained in cinnamon, plum, and pine can be well separated, and the aging temperature is the maximum activity of microorganisms. In the case of the aging period, if the aging period is less than 30 days, the separation of active ingredients contained in cinnamon, plum, and pine trees does not work well, and if it exceeds 50 days, the separation of active ingredients is difficult. Since it is almost done, an improvement in yield cannot be expected.

따라서, 상기 에탄올의 농도, 숙성온도, 숙성기간의 범위 내에서 계피, 매실 및 소나무에 포함되어 있는 유효성분을 분리하는 것이 바람직하다.Therefore, it is preferable to separate the active ingredients contained in cinnamon, plum, and pine within the range of the ethanol concentration, aging temperature, and aging period.

또한, 상기 원심분리를 위한 중력가속도는 2000 내지 3000G 사이를 유지하는 것이 바람직한데, 중력가속도가 2,000G 미만인 경우에는 원심분리가 잘 이루어지지 않으며, 3,000G를 초과하는 경우에는 분리도가 크게 향상되지 않으면서 에너지를 다량 소모하게 되므로 바람직하지 못하다.In addition, the gravitational acceleration for the centrifugal separation is preferably maintained between 2000 and 3000G. When the gravitational acceleration is less than 2,000G, centrifugal separation is not performed well, and when the gravitational acceleration exceeds 3,000G, the degree of separation is not greatly improved. This is undesirable because it consumes a lot of energy.

이하에서는, 본 발명에 따른 시트형상을 갖는 육류용 선도유지제의 제조방법 및 그 제조방법을 통해 제조된 선도유지제의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, the manufacturing method of the freshness-retaining agent for meat having a sheet shape according to the present invention and the physical properties of the freshness-retaining agent produced through the manufacturing method will be described with examples.

<제조예 1><Production Example 1>

0.05 밀리미터 두께의 폴리에스터 부직포를 키토올리고당 유기산 수용액 100 중량부 및 미오글로빈 블루밍제(질산염) 10 중량부로 이루어진 혼합물에 함침하여 육류접촉층을 제조하였다.A meat contact layer was prepared by impregnating a polyester nonwoven fabric having a thickness of 0.05 mm with a mixture consisting of 100 parts by weight of an aqueous chitooligosaccharide organic acid solution and 10 parts by weight of a myoglobin blooming agent (nitrate).

<제조예 2><Production Example 2>

0.005 밀리미터 두께의 폴리염화비닐리덴으로 표면층을 제조하였다.The surface layer was made of 0.005 millimeter thick polyvinylidene chloride.

<제조예 3><Production Example 3>

천연접착제 희석액(에탄올 100 중량부 및 전분 20 중량부) 100 중량부에 원적외선 또는 음이온 방출 광물분말(토르말린) 10 중량부를 혼합하여 접착제 혼합물을 제조하였다.An adhesive mixture was prepared by mixing 10 parts by weight of a far-infrared ray or anion emitting mineral powder (tourmaline) with 100 parts by weight of a natural adhesive diluted solution (100 parts by weight of ethanol and 20 parts by weight of starch).

<제조예 4><Production Example 4>

폴리에스터 부직포를 항균물질{계피를 물로 세척하여 이물질을 제거하고, 2mm의 크기로 절단한 후에 질량농도가 45%인 에탄올 수용액에 함침하여 40일 동안 숙성시키고, 숙성된 숙성물을 원심분리하여 하층부의 물질을 채취하고, 채취된 물질을 액체 컬럼크로마토그래피에서 1-펜탄올(1-Pentanol)(pH 6.5)을 용리액으로 분리추출하고, 분리추출된 추출액을 2000 내지 3000G로 원심분리하여 제조}에 함침하여 항균층을 제조하였다.The polyester non-woven fabric was washed with an antibacterial substance (cinnamon) with water to remove foreign substances, cut into 2 mm pieces, impregnated with an aqueous ethanol solution with a mass concentration of 45%, aged for 40 days, and the aged material was centrifuged to remove the lower layer. The material was collected, and the collected material was separated and extracted with 1-pentanol (pH 6.5) as an eluent in liquid column chromatography, and the separated extract was centrifuged at 2000 to 3000G. An antibacterial layer was prepared by impregnation.

<실시예 1><Example 1>

상기 제조예 1을 통해 제조된 육류접촉층과 상기 제조예 2를 통해 제조된 표면층을 상기 제조예 3을 통해 제조된 접착제로 접착하여 시트형상을 갖는 육류용 선도유지제를 제조하였다.The meat contact layer prepared in Preparation Example 1 and the surface layer prepared in Preparation Example 2 were bonded with the adhesive prepared in Preparation Example 3 to prepare a sheet-shaped freshness retaining agent for meat.

<실시예 2><Example 2>

상기 제조예 1을 통해 제조된 육류접촉층의 일면에 상기 제조예 4를 통해 제조된 항균층을 상기 제조예 3을 통해 제조된 접착제로 접착하고, 상기 항균층의 상부면에 상기 제조예 2를 통해 제조된 표면층을 상기 제조예 3을 통해 제조된 접착제로 접착하여 시트형상을 갖는 육류용 선도유지제를 제조하였다.The antibacterial layer prepared in Preparation Example 4 is adhered to one side of the meat contact layer prepared in Preparation Example 1 with the adhesive prepared in Preparation Example 3, and Preparation Example 2 is applied to the upper surface of the antibacterial layer. A freshness-retaining agent for meat having a sheet shape was prepared by adhering the surface layer prepared through the adhesive prepared through Preparation Example 3 above.

상기 실시예 1 내지 2를 통해 제조된 시트형상을 갖는 육류용 선도유지제의 저장안정성을 측정하여 아래 표 1 내지 2에 나타내었다.The storage stability of the freshness retaining agent for meat having a sheet shape prepared in Examples 1 and 2 was measured and shown in Tables 1 and 2 below.

{단, 저장안정성은 제조된 선도유지제를 육류에 적용 후에 항균성 및 육류의조직감 변화를 측정하는 방법을 이용하였다.{However, for storage stability, a method of measuring antibacterial properties and texture changes of meat after applying the prepared freshness-retaining agent to meat was used.

항균성 : 제조된 선도유지제를 평균 5㎝ 정육면체로 자른 돼지고기 삼겹살의 표면에 처리하여 4℃로 냉장 보관하면서 항균성을 측정하였는데, 사용된 미생물의 종류는 바실러스 서브틸러스(Bacillus subtilis), 살모넬라 엔테리티디스(Salmonella enteritidis) 및 대장균(Escherichia coli)이다.Antibacterial activity: The prepared freshness-retaining agent was treated on the surface of pork belly cut into cubes with an average size of 5 cm, and the antibacterial activity was measured while refrigerated at 4 ° C. The types of microorganisms used were Bacillus subtilis and Salmonella entera. Salmonella enteritidis and Escherichia coli.

측정방법은 저장되어 있던 돼지고기 삼겹살을 매일 꺼내어 마쇄하고 이를 희석하여 배양하고, 배지에서 7일이 경과할 때까지 균이 전혀 자라지 못할 때를 ○로; 10마리 이하일 때를 △로; 10마리 이상일 때를 ×로 표시하였다.The measurement method is to take out the stored pork belly every day, grind it, dilute it and culture it, and when the bacteria do not grow at all until 7 days have elapsed in the medium, it is marked as ○; 10 or less as △; When there were 10 or more, it was marked with ×.

조직감 : 선도유지제가 적용된 돼지고기 삼겹살을 4℃와 10℃에서 저장하면서 돼지고기 삼겹살 조직에 미치는 영향을 측정하였으며, 측정 방법은 일반적으로 육류의 근육조직의 결착 정도를 알아보기 위하여 단위 면적당 결합력을 나타내는 침투법(penetration test)에 의하여 측정하였고, 힘을 나타내는 g단위로 표시하였다.}Texture: Pork belly with freshness retention agent applied was stored at 4℃ and 10℃, and the effect on pork belly tissue was measured. It was measured by the penetration test, and expressed in g units representing force.}

<표 1> 저장안정성(항균성)<Table 1> Storage stability (antimicrobial)

Figure 112020071260169-pat00001
Figure 112020071260169-pat00001

<표 2> 저장안정성(조직감)<Table 2> Storage stability (texture)

Figure 112020071260169-pat00002
Figure 112020071260169-pat00002

상기 표 1 내지 2에 나타낸 것처럼, 본 발명의 실시예 1 내지 2를 통해 제조된 시트형상을 갖는 육류용 선도유지제가 적용된 육류는 항균성과 조직감 등의 저장안정성이 우수한 것을 알 수 있다.As shown in Tables 1 and 2, it can be seen that the meat to which the freshness-retaining agent for meat having a sheet shape manufactured through Examples 1 and 2 of the present invention is applied has excellent storage stability such as antibacterial property and texture.

따라서, 본 발명에 따른 시트형상을 갖는 육류용 선도유지제는 육류의 조직을 손상시키지 않으면서 미생물의 생육을 억제하여 우수한 저장안정성을 나타낼 뿐만 아니라, 미오글리빈 블루밍 효과를 나타내어 육류의 외관품질이 유지될 수 있도록 하는 효과를 나타낸다.Therefore, the freshness-retaining agent for meat having a sheet shape according to the present invention not only exhibits excellent storage stability by suppressing the growth of microorganisms without damaging the meat tissue, but also exhibits a myoglybin blooming effect to improve the appearance quality of meat. It shows the effect that can be maintained.

10 ; 육류접촉층
20 ; 접착층
30 ; 표면층
40 ; 항균층10; meat contact layer
20; adhesive layer
30; surface layer
40; antibacterial layer

Claims (8)

육류와 접촉하는 육류접촉층;
상기 육류접촉층의 일면에 형성되며, 산소를 차단하는 표면층; 및
상기 육류접촉층과 상기 표면층 사이에 개재되는 접착층;으로 이루어지며,
상기 육류접촉층에는 키토올리고당 유기산 수용액이 함유되며,
상기 육류접촉층과 상기 접착층 사이에는 항균층이 더 형성되며, 상기 항균층에는 매실 추출액이 함유되고,
상기 육류접촉층에는 상기 키토올리고당 유기산 수용액 100 중량부 대비 미오글로빈 블루밍제 5 내지 20 중량부가 더 함유되며,
상기 미오글로빈 블루밍제는 푸록산, 시드노니민, 옥심, 피리딘, 피라진, 피리미딘, 이미다졸, 퓨린 및 트리아진으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지고,
상기 표면층은 폴리염화비닐리덴으로 이루어지는 것을 특징으로 하는 시트형상을 갖는 육류용 선도유지제.
A meat contact layer in contact with meat;
a surface layer formed on one surface of the meat contact layer and blocking oxygen; and
An adhesive layer interposed between the meat contact layer and the surface layer,
The meat contact layer contains an aqueous solution of chitooligosaccharide organic acid,
An antibacterial layer is further formed between the meat contact layer and the adhesive layer, and the antibacterial layer contains a plum extract,
The meat contact layer further contains 5 to 20 parts by weight of a myoglobin blooming agent based on 100 parts by weight of the chitooligosaccharide organic acid aqueous solution,
The myoglobin blooming agent consists of at least one selected from the group consisting of furoxane, cydnonimine, oxime, pyridine, pyrazine, pyrimidine, imidazole, purine and triazine,
The freshness retaining agent for meat having a sheet shape, characterized in that the surface layer is made of polyvinylidene chloride.
 삭제delete 청구항 1에 있어서,
상기 키토올리고당 유기산 수용액은 pH가 4 내지 6인 것을 특징으로 하는 시트형상을 갖는 육류용 선도유지제.
The method of claim 1,
The chitooligosaccharide organic acid aqueous solution has a sheet shape, characterized in that the pH is 4 to 6 freshness retaining agent for meat.
 삭제delete 삭제delete 청구항 1에 있어서,
상기 접착층은 천연접착제 100 중량부에 원적외선 또는 음이온 방출 광물분말 5 내지 20 중량부를 혼합하여 이루어지는 것을 특징으로 하는 시트형상을 갖는 육류용 선도유지제.
The method of claim 1,
The adhesive layer is a freshness retainer for meat having a sheet shape, characterized in that made by mixing 5 to 20 parts by weight of far-infrared ray or anion emitting mineral powder with 100 parts by weight of natural adhesive.
 청구항 6에 있어서,
상기 천연접착제는 전분, 송진 및 해초의 점액으로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시트형상을 갖는 육류용 선도유지제.
The method of claim 6,
The natural adhesive is a freshness retaining agent for meat having a sheet shape, characterized in that it consists of at least one selected from the group consisting of starch, rosin, and mucus of seaweed.
 청구항 6에 있어서,
상기 원적외선 또는 음이온 방출 광물분말은 토르말린, 맥반석, 자수정, 마그네타이트, 모나자이트, 귀양석, 게르마늄 및 페그마타이트로 이루어진 그룹에서 선택된 하나 이상으로 이루어지는 것을 특징으로 하는 시트형상을 갖는 육류용 선도유지제.The method of claim 6,
The far-infrared ray or anion emitting mineral powder has a sheet shape, characterized in that consisting of at least one selected from the group consisting of tourmaline, elvan, amethyst, magnetite, monazite, gwiyang stone, germanium and pegmatite.
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