KR20010079435A - The degree of freshness preservation - Google Patents

The degree of freshness preservation Download PDF

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KR20010079435A
KR20010079435A KR1020010043085A KR20010043085A KR20010079435A KR 20010079435 A KR20010079435 A KR 20010079435A KR 1020010043085 A KR1020010043085 A KR 1020010043085A KR 20010043085 A KR20010043085 A KR 20010043085A KR 20010079435 A KR20010079435 A KR 20010079435A
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days later
voice
water
experimental example
freshness
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Korean (ko)
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사와다시게미
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김수병
(주) 실버라이트
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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
    • 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
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • 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
    • A23L3/358—Inorganic compounds

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Microbiology (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

PURPOSE: Provided is a freshness preserving agent to lower production cost by mixing water and CaO. CONSTITUTION: The freshness preserving agent is manufactured by a mixture with water, ethyl alcohol and water-soluble CaO. An early sterilizing effect is increased by ethyl alcohol. The saturation concentration of the water-soluble CaO is ranged from 5ppm. When the concentration of CaO is 5ppm, pH becomes 9.5 to get a bacterium controlling effect. The water is gained from a purifying device to remove impurities. The preserving agent is a frozen mixture with water and CaO.

Description

신선도 보존제 {The degree of freshness preservation}Freshness Preservation {The degree of freshness preservation}

본 발명은 생선식료품의 신선도 보존제에 속하며, 특히, 생선식료품의 처리가 용이하고, 낮은 코스트이면서 선도보지가 효과적으로 행해지는 신선도 보존제에 속한다.The present invention belongs to the freshness preservative of fish food, and in particular, it belongs to the freshness preservative which is easy to process fish food, and low cost and freshness preservation are performed effectively.

종래, 생선식료품의 선도보지를 위해서는 아염소산소다, 과산화수소, 오존 등이 신선도 보존제로서 사용되고 있다. 이러한 종래의 신선도 보존제를 사용할 경우에는 생선식료품을 신선도 보존제에 최저 2-3시간 침적하고, 또 장시간일 경우에는 하룻밤을 침적시켜서 선도보지를 위해 처리하였다.Conventionally, for the freshness of fish foods, sodium chlorite, hydrogen peroxide, ozone and the like are used as freshness preservatives. In the case of using such a conventional freshness preservative, fish food was deposited in the freshness preservative for at least 2-3 hours, and in the case of a long time, it was deposited overnight to treat freshness.

더욱이, 상기 종래의 신선도 보존제는 아토피성 피부염의 원인이 되므로 물로 닦거나 효소처리에 의해 잔류농도를 조정할 필요가 있어 침적 시간이 긴 것과 잔류물질의 처리에 번거롭다는 문제가 있었다. 또한, 맛에 영향을 주기 쉽다는 불평이 있었다.In addition, since the conventional freshness preservatives cause atopic dermatitis, it is necessary to adjust the residual concentration by wiping with water or enzymatic treatment, which causes long deposition time and troublesome treatment of residual substances. There was also a complaint that it was easy to influence the taste.

또한, 잔류농도를 규정대로 2ppm 이하로 억제하면 初發의 菌을 억제할 수 없어, 그 대책으로서 비타민 C계열의 것을 첨가하여 선도를 보지하고 있지만 매우 비용이 많이 들게 된다. 과산화수소로 처리한 경우는 카타라-제(촉매제)로 중화하지만 이것도 원가가 높아지는 원인이 된다.In addition, when the residual concentration is suppressed to 2 ppm or less as specified, the 初 發 of 初 發 cannot be suppressed, and as a countermeasure, the vitamin C series is added to maintain the freshness, but it is very expensive. When treated with hydrogen peroxide, it is neutralized with a catara agent (catalyst), but this also causes a high cost.

상기와 같은 문제점을 해결하고자, 본 발명은 원가가 저렴하고, 처리가 간단히 이루어지는 신선도 보존제를 제공하는 것이다.In order to solve the above problems, the present invention is to provide a freshness preservative which is low in cost and simple to process.

본 발명의 신선도 보존제는 물과 활성칼슘( 수용성 CaO )와의 혼합액에서 만들어짐을 특징으로 하는 것이다.The freshness preservative of the present invention is characterized in that it is made from a mixture of water and activated calcium (water soluble CaO).

상기와 같은 목적을 달성하고자, 본 발명은 물과 에칠알콜과 활성칼슘 (수용성 CaO)과의 혼합액으로부터 만들어지는 것이다. 에칠알콜을 포함시킴으로써 초기의 살균효과가 커지게 된다.In order to achieve the above object, the present invention is made from a mixture of water, ethyl alcohol and activated calcium (aqueous CaO). The inclusion of ethyl alcohol increases the initial bactericidal effect.

또한, 전술의 각 신선도 보존제에 있어서 활성칼슘(수용성 CaO)농도를 5ppm부터 포화농도의 범위로 한 것이다. 활성칼슘의 농도가 5ppm이면 pH는 9.5가 되어 억균효과가 얻어진다. 더욱이, 前述의 각 신선도 보존제에 있어서 前述의 물로서는 통상의 純水장치에서 제조된 순순한 물을 사용하는 것이다.In the freshness preservatives described above, the active calcium (water soluble CaO) concentration is in the range of 5 ppm to saturation concentration. If the concentration of the active calcium is 5ppm, the pH is 9.5, and the bacteriostatic effect is obtained. In addition, in each freshness preservative of the pretreatment, pure water produced by a conventional replenishment apparatus is used as pretreatment water.

통상의 純水장치에 의해서 물에 포함되어 있는 불순물을 제거함으로써 장기간 경과후의 균의 증식을 억제하는 것이 가능하다. 또한, 본 발명의 신선도 보존제는 물과 활성칼슘과의 혼합액을 얼린 것이다. 신선도 보존제의 수용액을 얼음으로 만듦으로써 대상물의 온도를 낮게 하여 선도보지효과를 높이는 것이 가능하다.상기 신선도 보존제의 수용액을 얼음으로 변환시키는 것은 통상의 냉동기 등을 이용하는 통상의 기술이므로, 본 명에서는 구체적으로 기재하지 않기로 하였다.It is possible to suppress the growth of bacteria after a long period of time by removing impurities contained in the water by a normal water repelling device. The freshness preservative of the present invention is a frozen liquid mixture of water and activated calcium. By making the aqueous solution of the freshness preservative into ice, it is possible to lower the temperature of the object and to increase the freshness effect. It is common practice to convert the aqueous solution of the freshness preservative into ice because it is a common technique using a conventional refrigerator or the like. Not to be described.

더욱이, 본 발명의 신선도 보존제는 통상의 純水장치에서 제조된 純水와 에칠알콜과의 혼합액에서 만들어지는 것이다.Furthermore, the freshness preservative of the present invention is made from a mixed solution of ethanol and ethanol prepared in a conventional filtration device.

이하 본 발명을 실시예를 통하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to the following Examples.

실시 예1Example 1

수돗물에 활성칼슘(CaO)를 0.03% 첨가하여 신선도 보존제A를 제조하였다.Freshness preservative A was prepared by adding 0.03% of activated calcium (CaO) to tap water.

실험예1Experimental Example 1

은연어 토막(생고기)를 실시예1에서 제조한 신선도 보존제A에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균The silver salmon chopped (fresh meat) was immersed in the freshness preservative A prepared in Example 1 for 5 minutes and then taken out. The result of culturing the sample according to the regulations after storing the sample at 5 ℃ for each period.

의 수를 아래 표에 나타냈다.The number of is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 3.5 × 10³3.5 × 10³ 음성voice 일반 생균은 통상 부패균이라고 불리는 균임.Normal live bacteria are bacteria called rot bacteria. 3일후3 days later 8.3 × 10²8.3 × 10² 음성voice 5일후5 days later 5.2 × 10²5.2 × 10² 음성voice 7일후7 days later 9.8 × 10²9.8 × 10² 음성voice 10일후10 days later 1.2 × 10²1.2 × 10² 음성voice

참고 예1Reference Example 1

실험 예1에 사용한 은연어 토막(생고기)를 미처리한 상태로 보존하여 5℃에서 각 기간 보존 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The number of microorganisms stored in the raw salmon meat (raw meat) used in Experimental Example 1 in the untreated state and incubated by regulation after each period of storage at 5 ° C is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 5.4 × 10³5.4 × 10³ 음성voice 3일후3 days later 6.1 × 10³6.1 × 10³ 음성voice 5일후5 days later 7.8 × 10³7.8 × 10³ 음성voice 7일후7 days later 7.2 × 10³7.2 × 10³ 음성voice 10일후10 days later 6.4 × 10³6.4 × 10³ 음성voice

실험 예1과 참고 예1과의 결과를 비교하면 실험 예1에서 사용한 실시예1에서 제조한 신선도 보존제A의 은연어 토막(생고기)에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 1 and Reference Example 1, the bactericidal effect of the freshness preservative A prepared in Example 1 used in Experimental Example 1 on the smelt salmon (fresh meat) was found.

실험 예2Experimental Example 2

파드득 나물(생야채)를 실시예1에서 제조한 신선도 보존제A에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.The fresh green vegetables were immersed in the freshness preservative A prepared in Example 1 for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 4.9 × 10³4.9 × 10³ 음성voice 3일후3 days later 8.4 × 104 8.4 × 10 4 1.6 ×10³1.6 × 10³ 5일후5 days later 4.4 × 10³4.4 × 10³ 1.2 ×10³1.2 × 10³ 7일후7 days later 5.6 × 10³5.6 × 10³ 5.4 ×102 5.4 × 10 2 10일후10 days later 1.7 × 10³1.7 × 10³ 4.8 ×104 4.8 × 10 4

참고 예2Reference Example 2

실험 예2에 사용한 파드득 나물(생야채)를 미처리한 상태로 보존하여, 5℃에서 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The number of microorganisms (raw vegetables) used in Experimental Example 2 was preserved in an untreated state, and the number of bacteria cultured by regulation after each period at 5 ° C is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 3.2 ×104 3.2 × 10 4 8.0 ×108.0 × 10 3일후3 days later 1.5 ×105 1.5 × 10 5 4.7 ×103 4.7 × 10 3 5일후5 days later 2.1 ×105 2.1 × 10 5 5.7 ×103 5.7 × 10 3 7일후7 days later ∞∞ 7.2 ×103 7.2 × 10 3 10일후10 days later ∞∞ ∞∞

실험 예2와 참고 예2와의 결과를 비교하면 실험 예2에서 사용한 파드득 나물(생야채)에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 2 with Reference Example 2, the bactericidal effect on the Paddung herb (raw vegetables) used in Experimental Example 2 was found.

실험 예3Experimental Example 3

오징어연골(진미)를 실시예1에서 제조한 신선도 보존제A에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Squid cartilage (delicacy) was immersed in the freshness preservative A prepared in Example 1 for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 1.6 ×103 1.6 × 10 3 음성voice 3일후3 days later 2.6 ×10²2.6 × 10² 음성voice 5일후5 days later 〈10〈10 음성voice 7일후7 days later 1.0 ×101.0 × 10 음성voice 10일후10 days later 〈10〈10 음성voice

참고 예3Reference Example 3

실험예3에 사용한 오징어연골(진미)를 미처리한 상태로 보존하여, 5℃에서 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.Squid cartilage (delicacy) used in Experimental Example 3 was preserved in an untreated state, and the number of bacteria cultured by regulation after each period at 5 ° C is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 2.4 × 103 2.4 × 10 3 음성voice 3일후3 days later 7.0 × 103 7.0 × 10 3 음성voice 5일후5 days later 5.5 × 103 5.5 × 10 3 음성voice 7일후7 days later 4.3 × 103 4.3 × 10 3 음성voice 10일후10 days later 3.5 × 103 3.5 × 10 3 음성voice

실험 예3과 참고 예3과의 결과를 비교하면 실험 예3에서 사용한 실시예1에서 제조한 신선도 보존제의 오징어연골(진미)에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 3 and Reference Example 3, the fungicidal effect on the squid cartilage (delicacy) of the freshness preservative prepared in Example 1 used in Experimental Example 3 was found.

실시 예2Example 2

수돗물에 활성칼슘(CaO)를 0.3% 첨가 (포화용액) (pH는 11.2)하여 신선도 보존제 B를 제조하였다.Freshness preservative B was prepared by adding 0.3% activated calcium (CaO) to tap water (saturated solution) (pH is 11.2).

실험예4Experimental Example 4

정어리(생고기)를 신선도 보존제 B에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Sardines (fresh meat) were soaked in freshness preservative B for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 7.4 ×107.4 × 10 음성voice 3일후3 days later 5.0 ×105.0 × 10 음성voice 5일후5 days later 2.6 ×102 2.6 × 10 2 음성voice 7일후7 days later 2.3 ×103 2.3 × 10 3 음성voice 10일후10 days later 8.8 ×102 8.8 × 10 2 음성voice

참고 예4Reference Example 4

실험 예4에 사용한 정어리(생고기)를 미처리한 상태로 보존하여, 5℃에서Sardines (raw meat) used in Experimental Example 4 were preserved in an untreated state and stored at 5 ° C.

각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The number of bacteria cultured by regulation after each period passed is shown in the following table.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 8.1 × 103 8.1 × 10 3 3.2 × 10²3.2 × 10² 3일후3 days later 1.3 × 104 1.3 × 10 4 8.9 × 10²8.9 × 10² 5일후5 days later 9.8 × 103 9.8 × 10 3 7.2 × 10²7.2 × 10² 7일후7 days later 1.2 × 104 1.2 × 10 4 8.0 × 10²8.0 × 10² 10일후10 days later 1.6 × 104 1.6 × 10 4 2.6 × 10３ 2.6 × 10 3

실험 예4와 참고 예4와의 결과를 비교하면 실시 예4에서 사용한 신선도 보존제 B의 정어리(생고기)에 대한 억균효과가 밝혀졌다.Comparing the results with Experimental Example 4 and Reference Example 4, the bactericidal effect on the sardine (raw meat) of the freshness preservative B used in Example 4 was found.

실험 예5Experimental Example 5

양상치(생야채)를 신선도 보존제 B에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존 후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Lettuce (fresh vegetables) was soaked in freshness preservative B for 5 minutes and then taken out. The number of bacteria of the result of culturing the sample according to the regulation after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 9.7 ×10²9.7 × 10² 음성voice 3일후3 days later 3.2 ×10²3.2 × 10² 음성voice 5일후5 days later 6.1 ×10²6.1 × 10² 음성voice 7일후7 days later 1.4 ×103 1.4 × 10 3 음성voice 10일후10 days later 2.3 ×103 2.3 × 10 3 1.0 ×101.0 × 10

참고 예5Reference Example 5

실험 예5에 사용한 양상치(생야채)를 미처리한 상태로 보존하여, 5℃에서 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The number of fungi (raw vegetables) used in Experimental Example 5 was preserved in an untreated state, and the number of bacteria cultured by regulation after each period at 5 ° C is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 5.1 × 103 5.1 × 10 3 음성voice 3일후3 days later 4.6 × 103 4.6 × 10 3 1.6 × 103 1.6 × 10 3 5일후5 days later 7.5 × 103 7.5 × 10 3 2.1 × 103 2.1 × 10 3 7일후7 days later 1.3 × 10⁴1.3 × 10⁴ 1.9 × 103 1.9 × 10 3 10일후10 days later ∞∞ ∞∞

실험 예5와 참고 예5와의 결과를 비교하면 실시 예5에서 사용한 신선도 보존제 B의 정어리(생고기)에 대한 억균효과가 밝혀졌다.Comparing the results with Experimental Example 5 and Reference Example 5, the bactericidal effect on the sardine (raw meat) of the freshness preservative B used in Example 5 was found.

실험 예6Experimental Example 6

뽀족 오징어(진미)를 신선도 보존제 B에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.The Poe cuttlefish (delicacy) was soaked in freshness preservative B for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 2.8 × 103 2.8 × 10 3 음성voice 3일후3 days later 3.1 × 103 3.1 × 10 3 음성voice 5일후5 days later 2.5 × 103 2.5 × 10 3 음성voice 7일후7 days later 2.2 × 103 2.2 × 10 3 음성voice 10일후10 days later 2.6 × 103 2.6 × 10 3 음성voice

참고 예6Reference Example 6

실험 예6에 사용한 뾰족한 오징어(진미)를 미처리한 상태로 보존하여, 5℃에서 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The number of microorganisms cultured by regulation after each period at 5 ° C. was stored in the untreated state with the pointed squid (delicacy) used in Experimental Example 6.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 6.1 × 103 6.1 × 10 3 음성voice 3일후3 days later 7.9 × 103 7.9 × 10 3 음성voice 5일후5 days later 1.1 × 104 1.1 × 10 4 음성voice 7일후7 days later 9.5 × 103 9.5 × 10 3 음성voice 10일후10 days later 1.8 × 104 1.8 × 10 4 음성voice

실험 예6과 참고 예6과의 결과를 비교하면 실험 예6에서 사용한 신선도 보존제 B의 뾰족 오징어(진미)에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 6 and Reference Example 6, the fungicidal effect on the squid (delicacy) of the freshness preservative B used in Experimental Example 6 was found.

실시 예3Example 3

역침투막으로 여과한 침투수(pH7.00, 산화환원전위 +165mV, TDS(경도) 1)에 50%의 에칠알콜과 활성칼슘(CaO)를 0.03% 첨가한 것 (포화용액) (pH 10.8,산화환원전위 -136mV, TDS(경도) 21)를 혼합하여 신선도 보존제 C를 제조하였다.50% ethyl alcohol and 0.03% of activated calcium (CaO) were added to the infiltration water (pH7.00, redox potential + 165mV, TDS1) filtered through a reverse osmosis membrane (saturated solution) (pH 10.8) , Redox potential -136mV, TDS (hardness) 21) was mixed to prepare a freshness preservative C.

실험예 7Experimental Example 7

임연수어(생토막)를 신선도 보존제 C에 5분간 침적시킨 후 꺼냈다. 그 시료를 10℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Immersion fish (fresh meat) was immersed in freshness preservative C for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 10 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 2.5 × 103 2.5 × 10 3 음성voice 2일후2 days later 1.6 × 10²1.6 × 10² 음성voice 4일후4 days later 1.9 × 10²1.9 × 10² 음성voice 7일후7 days later 1.3 × 10²1.3 × 10² 음성voice

참고 예7Reference Example 7

실험 예7에 사용한 임연수어(생토막)를 미처리한 상태로 보존하여, 10℃에서각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The number of microorganisms used in Experimental Example 7 was preserved in an untreated state, and the number of bacteria cultured by regulation after each period at 10 ° C is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 8.9 ×103 8.9 × 10 3 3.6 ×103 3.6 × 10 3 2일후2 days later 1.5 ×10²1.5 × 10² 7.8 ×103 7.8 × 10 3 4일후4 days later 5.2 ×10²5.2 × 10² 9.1 ×103 9.1 × 10 3 7일후7 days later TNTC(측정불능다수)TNTC 1.2 ×104 1.2 × 10 4

실험 예7과 참고 예7과의 결과를 비교하면 실험 예7에서 사용한 신선도 보존제 C의 임연수어(생토막)에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 7 and Reference Example 7, the bactericidal effect of freshness preservative C used in Experimental Example 7 on freshwater fish (raw fish) was found.

실험 예8Experimental Example 8

정어리(생토막)를 신선도 보존제 C에 5분간 침적시킨 후 꺼냈다. 그 시료를 10℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Sardines were immersed in freshness preservative C for 5 minutes and then removed. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 10 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 〈10〈10 음성voice 2일후2 days later 2.0 × 102.0 × 10 음성voice 4일후4 days later 〈10〈10 음성voice 7일후7 days later 1.0 × 101.0 × 10 음성voice

참고 예8Reference Example 8

실험 예8에 사용한 정어리(생토막)를 미처리한 상태로 10℃에서 보존하고, 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The sardines (raw membranes) used in Experimental Example 8 were stored at 10 ° C in an untreated state, and the number of bacteria cultured by regulation after each period was shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 4.4 × 10²4.4 × 10² 음성voice 2일후2 days later 7.3 × 10²7.3 × 10² 5.0 × 105.0 × 10 4일후4 days later 2.2 × 103 2.2 × 10 3 8.0 × 108.0 × 10 7일후7 days later 5.7 × 103 5.7 × 10 3 3.2 × 10²3.2 × 10²

실험 예8과 참고 예8과의 결과를 비교하면 실험 예8에서 사용한 신선도 보존제 C의 정어리(생토막)에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 8 and Reference Example 8, the fungicidal effect of the freshness preservative C used in Experimental Example 8 on sardine (raw membrane) was found.

실시 예4Example 4

역침투막으로 여과한 침투수(pH7.00, 산화환원전위 +175mV, TDS(경도) 1)에 50%의 에칠알콜과 활성칼슘(CaO)를 0.01% 첨가하여 신선도 보존제 D를 제조하였다.Freshness preservative D was prepared by adding 0.01% of 50% ethanol and activated calcium (CaO) to permeated water (pH7.00, redox potential + 175mV, TDS 1) filtered through a reverse osmosis membrane.

실험예 9Experimental Example 9

생오징어를 신선도 보존제 D에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Fresh squid was soaked in freshness preservative D for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 1.0 ×101.0 × 10 음성voice 2일후2 days later 1.0 ×101.0 × 10 음성voice 5일후5 days later 〈10〈10 음성voice 7일후7 days later 〈10〈10 음성voice

실시 예5Example 5

역침투막으로 여과한 침투수(pH7.00, 산화환원전위 +175mV, TDS(경도) 1)에 50%의 에칠알콜과 활성칼슘(CaO)를 0.01% 첨가하여 신선도 보존제 E를 제조하였다.Freshness preservative E was prepared by adding 0.01% of 50% ethanol and activated calcium (CaO) to the infiltration water (pH7.00, redox potential + 175mV, TDS 1) filtered through a reverse osmosis membrane.

실험예 10Experimental Example 10

생오징어를 신선도 보존제 E에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.Fresh squid was soaked in freshness preservative E for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 〈10〈10 음성voice 2일후2 days later 〈10〈10 음성voice 5일후5 days later 1.0 × 101.0 × 10 음성voice 7일후7 days later 〈10〈10 음성voice

참고 예9Reference Example 9

실험 예9 및 실험 예10에 사용한 생오징어를 미처리한 상태로 5℃에서 보존하고, 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The raw squids used in Experimental Example 9 and Experimental Example 10 were stored at 5 ° C in an untreated state, and the number of bacteria cultured by regulation after each period was shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 1.2 × 103 1.2 × 10 3 1.0 × 101.0 × 10 2일후2 days later 2.9 × 103 2.9 × 10 3 7.5 × 10²7.5 × 10² 5일후5 days later 4.5 × 103 4.5 × 10 3 3.6 × 103 3.6 × 10 3 7일후7 days later 7.2 × 103 7.2 × 10 3 5.1 × 103 5.1 × 10 3

실험 예9 및 실험 예10과 참고 예9와의 결과를 비교하면 실험 예9 및 실험 예10에서 각각 사용한 신선도 보존제 D 및 신선도 보존제 E의 생오징어에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 9 and Experimental Example 10 and Reference Example 9, the bactericidal effect of the freshness preservative D and the freshness preservative E used in Experimental Example 9 and Experimental Example 10 on the fresh squid was found.

실험 예11Experimental Example 11

말린 정어리를 신선도 보존제 D에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.The dried sardines were soaked in freshness preservative D for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 1.0 × 101.0 × 10 음성voice 2일후2 days later 2.0 × 102.0 × 10 음성voice 5일후5 days later 〈10〈10 음성voice 7일후7 days later 〈10〈10 음성voice

실험 예12Experimental Example 12

말린 정어리를 신선도 보존제 E에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존 후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.The dried sardines were soaked in freshness preservative E for 5 minutes and then taken out. The number of bacteria of the result of culturing the sample according to the regulation after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 4.0 × 104.0 × 10 음성voice 2일후2 days later 1.0 × 101.0 × 10 음성voice 5일후5 days later 〈10〈10 음성voice 7일후7 days later 〈10〈10 음성voice

참고 예10Reference Example 10

실험 예11 및 실험 예12에 사용한 마른 정어리를 미처리한 상태로 5℃에서 보존하고, 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The dry sardines used in Experimental Example 11 and Experimental Example 12 were stored at 5 ° C in an untreated state, and the number of bacteria cultured by regulation after each period was shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 2.3 × 103 2.3 × 10 3 음성voice 2일후2 days later 1.8 × 10⁴1.8 × 10⁴ 음성voice 5일후5 days later 1.5 × 105 1.5 × 10 5 3.3 × 103 3.3 × 10 3 7일후7 days later 3.2 × 105 3.2 × 10 5 4.7 × 103 4.7 × 10 3

실험 예11 및 실험 예12와 참고 예10과의 결과를 비교하면 실험 예11 및 실험 예12에서 각각 사용한 신선도 보존제 D 및 신선도 보존제 E의 마른 정어리에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 11 and Experimental Example 12 and Reference Example 10, the fungicidal effect of the fresh sardine D and the freshness preservative E used in Experimental Example 11 and Experimental Example 12, respectively, on the dry sardine was found.

실시 예6Example 6

수돗물에 활성칼슘(CaO)를 0.002%를 첨가하여 신선도 보존제 F를 제조하였다.Freshness preservative F was prepared by adding 0.002% of activated calcium (CaO) to tap water.

실험예13Experimental Example 13

참오징어를 신선도 보존제 F에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.The squid was soaked in freshness preservative F for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 9.0 × 109.0 × 10 음성voice 2일후2 days later 2.0 × 102.0 × 10 음성voice 5일후5 days later 〈10〈10 음성voice 7일후7 days later 〈10〈10 음성voice

실시 예 7Example 7

수돗물에 활성칼슘(CaO)를 0.01%를 첨가하여 신선도 보존제 G를 제조하였다.Freshness preservative G was prepared by adding 0.01% activated calcium (CaO) to tap water.

실험 예14Experimental Example 14

참오징어를 신선도 보존제 G에 5분간 침적시킨 후 꺼냈다. 그 시료를 5℃에서 각 기간 보존후 규정에 따라 배양한 결과의 균의 수를 아래 표에 나타냈다.The squid was soaked in freshness preservative G for 5 minutes and then taken out. The number of microorganisms as a result of culturing the sample according to the regulations after storing the sample at 5 ° C. for each period is shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 8.0 × 108.0 × 10 음성voice 2일후2 days later 1.0 × 101.0 × 10 음성voice 5일후5 days later 〈10〈10 음성voice 7일후7 days later 〈10〈10 음성voice

참고 예11Reference Example 11

실험 예13 및 실험 예14에 사용한 참오징어를 미처리한 상태로 5℃에서 보존하고, 각 기간 경과 후에 규정에 의해 배양한 균의 수를 아래 표에 나타냈다.The squids used in Experimental Example 13 and Experimental Example 14 were stored at 5 ° C in an untreated state, and the number of bacteria cultured by regulation after each period was shown in the table below.

일반 生菌General 生 菌 大腸菌群大腸菌群 備考備考 初發初 發 1.2 × 103 1.2 × 10 3 1.0 × 101.0 × 10 2일후2 days later 2.9 × 103 2.9 × 10 3 7.5 × 10²7.5 × 10² 5일후5 days later 4.5 × 103 4.5 × 10 3 3.6 × 103 3.6 × 10 3 7일후7 days later 7.2 × 103 7.2 × 10 3 5.1 × 103 5.1 × 10 3

실험 예13 및 실험 예14와 참고 예11과의 결과를 비교하면 실험 예13에서 사용한 신선도 보존제 F와 실험 예14에서 사용한 신선도 보존제 G의 참오징어에 대한 억균효과가 밝혀졌다.Comparing the results of Experimental Example 13 and Experimental Example 14 and Reference Example 11, the fungicidal effect of the freshness preservative F used in Experimental Example 13 and the freshness preservative G used in Experimental Example 14 against the squid was found.

본 발명의 신선도 보존제는 액체에 제한하지 않고 활성칼슘과의 혼합액을 얼려 고체화하여 사용하는 것도 가능하다.The freshness preservative of the present invention is not limited to liquid, and can be used by solidifying a liquid mixture with activated calcium.

상기와 같은 본 발명은 신선도 보존제는 물로 씻거나 잔류농도의 관리가 번거롭지가 않고 중화처리 등도 필요하지 않으므로 처리 원가가 낮아진다. 또한, 맛이 변화(열화)하는 것도 없다.In the present invention as described above, the freshness preservative is not washed with water or the management of residual concentration is not cumbersome and does not require neutralization treatment, so the processing cost is lowered. In addition, the taste does not change (deteriorate).

Claims (6)

신선도 보존제에 있어서, 물과 활성칼슘과의 혼합액에서 만들어지는 신선도 보존제.Freshness preservative, Freshness preservative made from a mixture of water and activated calcium. 신선도 보존제에 있어서, 물과 에칠알콜과 활성칼슘과의 혼합액에서 만들어지는 신선도 보존제.Freshness preservative, Freshness preservative made from a mixture of water, ethyl alcohol and activated calcium. 청구항1 또는 2에 있어서, 활성칼슘 농도가 5ppm부터 포화농도의 범위인 것을 특징으로 하는 신선도 보존제.The freshness preservative according to claim 1 or 2, wherein the active calcium concentration is in the range of 5 ppm to saturation concentration. 청구항 3에 있어서, 물은 통상의 純水장치에서 만들어진 것임을 특징으로 하는 신선도 보존제The freshness preservative of claim 3, wherein the water is made in a conventional water dispenser. 청구항 4에 있어서, 상기 물과 활성칼슘과의 혼합액을 얼린 신선도 보존제.The freshness preservative of Claim 4 which froze the liquid mixture of the said water and active calcium. 청구항 4에 있어서, 상기 물은 통상의 純水장치에서 만들어진 물과 에칠알콜과의 혼합액에서 제조되는 신선도 보존제.The freshness preservative of claim 4, wherein the water is prepared from a mixture of water and ethyl alcohol, which are produced in a conventional water repelling device.
KR1020010043085A 2000-07-21 2001-07-18 The degree of freshness preservation KR20010079435A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56137847A (en) * 1980-03-31 1981-10-28 Nippon Gurinnaa:Kk Agent and method for keeping freshness of vegetable and fruit
KR930005560A (en) * 1991-09-03 1993-04-20 석상옥 Manufacturing method of food freshness preservatives (preservatives) mainly based on buckthorn leaves (camellia) or green tea leaves
JPH09315901A (en) * 1996-05-27 1997-12-09 Yoshichika Kajinuma Agent for keeping freshness of cut flower by using calcium oxide
KR0172562B1 (en) * 1995-12-12 1999-02-18 조순태 Lively food additive
KR19990080795A (en) * 1998-04-16 1999-11-15 박영철 Anti-corruption method of food using natural zeolite.
KR100269664B1 (en) * 1998-03-27 2000-10-16 서동현 Food preservative and process for preparing thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS56137847A (en) * 1980-03-31 1981-10-28 Nippon Gurinnaa:Kk Agent and method for keeping freshness of vegetable and fruit
KR930005560A (en) * 1991-09-03 1993-04-20 석상옥 Manufacturing method of food freshness preservatives (preservatives) mainly based on buckthorn leaves (camellia) or green tea leaves
KR0172562B1 (en) * 1995-12-12 1999-02-18 조순태 Lively food additive
JPH09315901A (en) * 1996-05-27 1997-12-09 Yoshichika Kajinuma Agent for keeping freshness of cut flower by using calcium oxide
KR100269664B1 (en) * 1998-03-27 2000-10-16 서동현 Food preservative and process for preparing thereof
KR19990080795A (en) * 1998-04-16 1999-11-15 박영철 Anti-corruption method of food using natural zeolite.

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