KR20010007981A - Functional rib seasionings - Google Patents
Functional rib seasionings Download PDFInfo
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- KR20010007981A KR20010007981A KR1020000064509A KR20000064509A KR20010007981A KR 20010007981 A KR20010007981 A KR 20010007981A KR 1020000064509 A KR1020000064509 A KR 1020000064509A KR 20000064509 A KR20000064509 A KR 20000064509A KR 20010007981 A KR20010007981 A KR 20010007981A
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- chitosan
- rib
- chitin
- seasoning
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- 229920001661 Chitosan Polymers 0.000 claims abstract description 47
- 229920002101 Chitin Polymers 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 235000000346 sugar Nutrition 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 3
- 239000006002 Pepper Substances 0.000 claims abstract description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 3
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 3
- 244000203593 Piper nigrum Species 0.000 claims abstract description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 3
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 3
- 239000008162 cooking oil Substances 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000008159 sesame oil Substances 0.000 claims abstract description 3
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 3
- 239000006188 syrup Substances 0.000 claims abstract description 3
- 235000020357 syrup Nutrition 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims abstract 2
- 235000015277 pork Nutrition 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims description 6
- 150000002482 oligosaccharides Chemical class 0.000 claims description 5
- 235000015090 marinades Nutrition 0.000 claims description 3
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 235000013622 meat product Nutrition 0.000 claims 2
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 208000035150 Hypercholesterolemia Diseases 0.000 abstract description 3
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 2
- 235000013555 soy sauce Nutrition 0.000 abstract description 2
- 235000019991 rice wine Nutrition 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 9
- 235000013599 spices Nutrition 0.000 description 6
- 230000000845 anti-microbial effect Effects 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- 239000003613 bile acid Substances 0.000 description 4
- 235000012000 cholesterol Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 229920000642 polymer Polymers 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- OVRNDRQMDRJTHS-FMDGEEDCSA-N N-acetyl-beta-D-glucosamine Chemical compound CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O OVRNDRQMDRJTHS-FMDGEEDCSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229950006780 n-acetylglucosamine Drugs 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000002255 vaccination Methods 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- DUKURNFHYQXCJG-UHFFFAOYSA-N Lewis A pentasaccharide Natural products OC1C(O)C(O)C(C)OC1OC1C(OC2C(C(O)C(O)C(CO)O2)O)C(NC(C)=O)C(OC2C(C(OC3C(OC(O)C(O)C3O)CO)OC(CO)C2O)O)OC1CO DUKURNFHYQXCJG-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OVRNDRQMDRJTHS-UHFFFAOYSA-N N-acelyl-D-glucosamine Natural products CC(=O)NC1C(O)OC(CO)C(O)C1O OVRNDRQMDRJTHS-UHFFFAOYSA-N 0.000 description 1
- MBLBDJOUHNCFQT-LXGUWJNJSA-N N-acetylglucosamine Natural products CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 1
- 241000228143 Penicillium Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 239000012773 agricultural material Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- -1 chlorine ions Chemical class 0.000 description 1
- 239000012539 chromatography resin Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000001198 duodenum Anatomy 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000020975 high cholesterol intake Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002434 immunopotentiative effect Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000012770 industrial material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000012567 medical material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000007420 reactivation Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Classifications
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/28—Oligosaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
Description
양념장류는 조미식품 중에서는 신장이 크게 기대되는 분야인데 이는 양념장류의 수요가 가정용과 업무용의 양면에서 증대되고 있기 때문이다. 조리기술이 미흡한 젊은 주부층의 수요증대와 외식산업 특히 기업의 구조조정 등으로 퇴출된 사람들이 신규로 시작하는 소규모 외식업체에서의 업무용 양념장류의 수요 증대가 영향을 미치고 있다. 또한 많은 현대인들은 고염분 섭취와 고콜레스테롤 섭취에 대해 거부감을 가지고 있으므로 본 발명에서는 이들의 흡수를 억제하고, 배설을 촉진시키는 것으로 알려진 키토산을 갈비양념에 첨가하여 보존성 및 기능성을 증대시킨 기능성 갈비양념을 제조하였다.Seasoned spice is an area that is expected to grow significantly among seasoned foods because demand for spice is increasing in both home and business use. Increasing demand for young housewives, who lack cooking skills, and the rise in demand for business seasonings at small restaurants, which are newly launched by those who have been retired from the restaurant industry, especially corporate restructuring, are having an impact. In addition, many modern people have a high sensitivity to high salt intake and high cholesterol intake in the present invention by adding chitosan known to inhibit their absorption and promote excretion in rib seasoning to prepare a functional rib rib seasoning to increase the preservation and functionality It was.
본 발명은 갈비양념에 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당을 첨가하여 유통기한을 연장하고, 고혈압, 고콜레스테롤혈증을 예방할 수 있는 기능성 갈비양념의 제조에 관한 것이다.The present invention relates to the preparation of a functional rib marinade that can extend the shelf life by adding chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof to the rib marinade, and to prevent hypertension and hypercholesterolemia.
키틴은 식용으로 할 수 있는 게 또는 새우를 원료로 하여 묽은 수산화나트륨 용액으로 단백질을 제거시킨 후 이를 묽은 염산용액으로 칼슘을 제거시켜 얻어진 N-아세틸글루코사민의 폴리머이며 이를 다시 진한 수산화나트륨 수용액으로 탈아세틸화하여 얻어지는 것이 키토산이다. 키토올리고당은 아세틸글루코사민 또는 디아세틸글루코사민의 단당체로 2당 내지는 10당의 중합도를 가지는 단일 중합체로서 키틴, 키토산을 산가수분해 또는 효소 분해하여 생성되는 것이다.Chitin is a polymer of N-acetylglucosamine obtained by removing protein with dilute sodium hydroxide solution by using crab or shrimp which can be eaten and then decalcifying it with concentrated sodium hydroxide solution. It is chitosan obtained by converting. Chitooligosaccharide is a monosaccharide of acetylglucosamine or diacetylglucosamine, a single polymer having a degree of polymerization of 2 to 10 sugars, which is produced by acid hydrolysis or enzymatic digestion of chitin and chitosan.
키틴, 키토산은 공업용 재료로서 폐수처리제 혹은 중금속 흡착제, 생물공학적 재료로서 효소고정화용 담체, 크로마토그래피용 수지 및 기능성막, 농업용 재료로서 병충해 예방제, 의료용 재료로서 인공피부 등 대부분 고분자물질로서 이용되어 왔다. 그러나 최근 키틴, 키토산 및 그 유도체가 면역증강 및 부활작용에 의한 항암활성, 항균활성, 체내 콜레스테롤 개선작용 및 고혈압 억제작용 등 여러 가지 생리활성을 가지고 있다는 사실이 밝혀짐으로써 현재 생리기능성 신소재로서 연구개발이 활발히 진행되고 있다.Chitin and chitosan have been mostly used as polymer materials such as wastewater treatment agents or heavy metal adsorbents as industrial materials, enzyme fixation carriers as biological materials, chromatography resins and functional membranes, pest control agents as agricultural materials, and artificial skin as medical materials. However, it has been recently discovered that chitin, chitosan and its derivatives have various physiological activities such as anticancer activity, antibacterial activity, body cholesterol improvement effect and hypertension suppression by immunopotentiation and reactivation. This is actively going on.
키틴과 키토산을 동물에게 경구투여하여도 독성이 거의 없고 장내의 세균이 개선되며 염소이온이나 담즙산과 결합되어 이들을 체외로 배설시킴으로써 혈청 콜레스테롤 값을 저하시킴과 동시에 혈압강하 효과도 나타낸다. 키토산의 항균력을 조사한 연구결과에 의하면 분자량 2,800,000의 고분자 키토산은 2,000ppm의 농도로 대장균의 증식을 억제시킬 수 있었으며, 토양에서 분리한 Aspergillus CHS1과 Penicillium CHS2균주가 생산한 키토산 분해효소로 키토산을 가수분해시킬 때 분해가 진행됨에 따라 항균력이 증대되었는데. 키토산 1% 용액의 상대점도가 3.0∼1.6일때는 100ppm의 농도로 대장균의 증식을 억제시킬 수 있다. 탈아세틸화 처리시 50% 수산화 나트륨 용액에서 146℃로 8시간 처리하여 얻은 분자량 35,000의 저분자 키토산은 75ppm으로 대장균의 증식을 억제시킬 수 있어 고분자 키토산에 비해 20배 가량 항균력이 증대되었고, 항균력이 높은 키토산의 분자량 범위는 60,000 내지 100,000이다. 한편 이 분자량 범위를 벗어나면 항균력은 저하되었다. 또한 키토산은 분자량이 저하됨에 따라 고유의 떫은 맛이 감소하며, 높은 항균력의 저분자 키토산은 고분자 키토산에 비해 떫은 맛이 매우 약하였다. 즉, 키틴, 키토산의 신맛과 끝에 나타나는 떫은 맛을 고려하여 생리적 기능이 있는 범위에서 최소한의 첨가로 식품의 맛을 저하시키지 않도록 함량을 조절할 필요가 있다.Oral administration of chitin and chitosan to animals produces little toxicity, intestinal bacteria are improved, and combined with chlorine ions or bile acids to excrete them in vitro to lower serum cholesterol and lower blood pressure. According to the study results of testing the antimicrobial activity of the chitosan molecular weight chitosan with a molecular weight of 2,800,000 were able to inhibit the growth of E. coli at a concentration of 2,000ppm, the chitosan in the chitosan-decomposing enzyme by an Aspergillus and Penicillium CHS 2 CHS 1 strain isolated from soil produces When hydrolysis, the antibacterial activity increased as the decomposition proceeds. When the relative viscosity of the chitosan 1% solution is 3.0 to 1.6, the growth of E. coli can be suppressed at a concentration of 100 ppm. The low molecular weight chitosan with a molecular weight of 35,000 obtained at 8 hours at 146 ℃ in 50% sodium hydroxide solution at 75% deacetylation can inhibit the growth of Escherichia coli. The molecular weight range of chitosan is 60,000 to 100,000. On the other hand, when out of this molecular weight range, antimicrobial activity fell. In addition, as the molecular weight of chitosan decreases intrinsic astringent taste, low molecular weight chitosan of high antimicrobial activity was very weak astringent taste compared to polymer chitosan. That is, in consideration of the sour taste and the astringent taste of chitin and chitosan, it is necessary to adjust the content so as not to deteriorate the taste of food with minimal addition in the range of physiological functions.
또한 키토산은 콜레스테롤 개선작용을 하는데, 이는 콜레스테롤에서 만들어지는 담즙산이 지방의 소화를 위해 십이지장으로 분비되었을때 키토산의 유리 아미노기가 담즙산의 음이온 전하 부위인 카르복실기와 이온결합을 하여 담즙산의 재흡수를 방해하여 체내 콜레스테롤치를 감소시키는 작용을 한다.In addition, chitosan improves cholesterol. When bile acids made from cholesterol are secreted into the duodenum for digestion of fat, the free amino group of chitosan ionizes carboxyl groups, which are anion charge sites of bile acids, thereby preventing the resorption of bile acids. It works by reducing cholesterol in the body.
본 발명은 키토산의 상기에서 설명한 기능성을 첨가하기 위하여 저분자 키토산이 첨가된 양념류에 관한 것으로 강한 신맛과 끝에 나는 떫은맛을 줄일 수 있도록 여러 가지 강한 식재료로 양념류를 만들고, 키토산을 2,000 내지 100,000의 범위로 분자량을 조절하였다. 또한 상기의 분자량을 갖는 키토산을 사용함으로써 양념류와 함께 섭취하게 되는 육류 섭취에 따른 고혈압의 위험도를 낮출 수 있고 식품보존 효과를 가져올 수 있도록 하였다.The present invention relates to a spice added low-molecular chitosan in order to add the above-described functionality of chitosan, to make spices with various strong ingredients to reduce the strong acidity and astringent taste at the end, the chitosan molecular weight in the range of 2,000 to 100,000 Was adjusted. In addition, by using chitosan having a molecular weight of the above can reduce the risk of hypertension according to the intake of meat to be ingested with spices and to bring food preservation effect.
키토산의 독특한 신맛과 끝에 나는 떫은 맛 때문에 갈비양념의 맛을 손상시켜 상품적 가치를 떨어뜨릴 염려가 있을 뿐 만아니라 장기보존의 효과를 높이기 위해서는 키토산을 저분자화 할 필요가 있으며 키토산류의 점성 때문에 양념류와 소스류의 물리적 점도를 변화시키고 색깔을 변질시키는 단점이 있기 때문에 저분자 키토산을 사용해야한다.Chitosan's unique sourness and astringent taste make it not only possible to damage the taste of ribs and reduce its product value, but also to lower the molecular weight of chitosan to enhance the long-term preservation effect. Low molecular weight chitosan should be used because it has the disadvantage of changing the physical viscosity and color of the sauce.
따라서 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당을 첨가한 갈비양념을 발명하게 되었다.Therefore, the inventors have invented a rib spice added with chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof.
본 발명에서 사용한 저분자 키틴, 키토산, 키틴·키토산 유도체 또는 그 올리고당은 양념의 전체 배합량의 0.0001 내지 10.0중량%, 특히 0.01 내지 1%로 하는 것이 바람직하다.The low molecular chitin, chitosan, chitin chitosan derivatives or oligosaccharides thereof used in the present invention are preferably 0.0001 to 10.0% by weight, particularly 0.01 to 1%, based on the total amount of the seasoning.
상기의 키토산 갈비양념의 장기 보존성을 예측하기 위하여 키토산을 시료로 하여 아래와 같은 방법으로 항균력을 측정하였다.In order to predict the long-term preservation of the chitosan rib seasoning, the antimicrobial activity was measured by the following method using chitosan as a sample.
실험균액에 시료를 250ppm, 350ppm, 500ppm으로 가한 후 멸균한 다음 25℃에서 24시간 배양 후 균수를 측정하였다. 그 결과는 표 1과 같다.Samples were added to the test bacterial solution at 250ppm, 350ppm, 500ppm and then sterilized, followed by incubation at 25 ° C. for 24 hours to determine the number of bacteria. The results are shown in Table 1.
①E. Coli IFO 3301, ② S. aureus①E. Coli IFO 3301, ② S. aureus
표 1에서 보는 바와 같이 실험에 사용한 저분자 키토산은 식중독을 이르킬 수 있는 균인 E. Coli IFO 3301과 S. aureus 균에 대해 강력한 항균작용이 있기 때문에 양념류의 장기보존성이 있을 것으로 기대한다.As shown in Table 1, the low-molecular chitosan used in the experiment is expected to have long-term preservation of seasonings because it has strong antimicrobial activity against E. Coli IFO 3301 and S. aureus, which can lead to food poisoning.
이하 본 발명을 설명하기 위해 실시예를 예시한다. 본 발명의 주요 구성물질인 저분자 키틴, 키토산, 키토올리고당 및 키틴칼슘 혹은 키틴, 키토산의 유도체 물질 등은 적어도 한 종류에서 두 종류 이상으로 선택될 수 있으며 본 발명의 주제물질과 각종의 첨가되는 재료, 제조방법, 주제물질의 첨가시기 등은 선택적으로 가감 내지는 응용 조정될 수 있다.Examples will be described below to illustrate the present invention. Low molecular chitin, chitosan, chitooligosaccharide and chitin calcium or chitin, chitosan derivatives, etc., which are the main constituents of the present invention, may be selected from at least one kind or two or more kinds, and the subject matter of the present invention and various added materials, The production method, the timing of addition of the subject matter, and the like may be selectively adjusted or adjusted.
실시예 1Example 1
키토산 갈비양념 :Chitosan Spare Ribs:
배 70g, 양파 30g, 후추 1g, 참기름 10g, 대파 2g, 설탕 7g, 간장 15g, 물엿 5g, 식용유 3g, 마늘 5g, 청주 5g, 참깨 1g, 전분 3g으로 만들때 각 재료는 다지고 1g의 저분자 키토산을 첨가하여 키토산 갈비양념을 완성하였다.70g pear, 30g onion, 1g pepper, sesame oil 10g, leek 2g, sugar 7g, soy sauce 15g, starch syrup 5g, cooking oil 3g, garlic 5g, sake 5g, sesame 1g, starch 3g Addition was completed chitosan rib seasoning.
갈비양념의 유통기한을 연장시켜 줄 수 있고, 고혈압, 고콜레스테롤혈증을 예방하여 기능성을 강화시켜줄 수 있다.Galbi seasoning can extend the shelf life, hypertension, hypercholesterolemia can be prevented to enhance functionality.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020000064509A KR20010007981A (en) | 2000-11-01 | 2000-11-01 | Functional rib seasionings |
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| KR1020000064509A KR20010007981A (en) | 2000-11-01 | 2000-11-01 | Functional rib seasionings |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002011565A1 (en) * | 2000-07-27 | 2002-02-14 | Idebio, S.L. | Chitosan-based diet sauces |
| KR20030016808A (en) * | 2001-08-22 | 2003-03-03 | 최용우 | Manufacturing method meat with chitosan |
| KR20040032027A (en) * | 2002-10-08 | 2004-04-14 | 백창용 | First Processing Method of Pork-rib and Pork-rib Thereby for Grill |
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2000
- 2000-11-01 KR KR1020000064509A patent/KR20010007981A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002011565A1 (en) * | 2000-07-27 | 2002-02-14 | Idebio, S.L. | Chitosan-based diet sauces |
| KR20030016808A (en) * | 2001-08-22 | 2003-03-03 | 최용우 | Manufacturing method meat with chitosan |
| KR20040032027A (en) * | 2002-10-08 | 2004-04-14 | 백창용 | First Processing Method of Pork-rib and Pork-rib Thereby for Grill |
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