阅读说明：本技术 一种食品防腐添加剂和含有该食品防腐添加剂的食品组合物 (Food preservative additive and food composition containing the same ) 是由 朱颖 于 2019-09-19 设计创作，主要内容包括：本发明涉及一种用于食品保存的添加剂,添加到食品中以改善食品的保存性,以及含有该添加剂的食品组合物。为此,添加剂由25-35wt％的小球藻粉末,15-20wt％的荷叶粉末,2-5％wt％的抗菌剂,25-35wt％的莲藕粉末和5-10wt％的绿茶粉末。根据本发明,通过含有小球藻粉,荷叶粉,抗菌剂,莲藕粉和绿茶粉作为食品保存添加剂,可以防止食品组合物的变色并延长分配期和通过进行抗菌处理以减少与微生物的反应来保持食物组合物的保存期。(The present invention relates to an additive for food preservation, which is added to food to improve the preservability of food, and a food composition containing the additive. For this purpose, the additive comprises 25-35 wt% of chlorella powder, 15-20 wt% of lotus leaf powder, 2-5 wt% of antibacterial agent, 25-35 wt% of lotus root powder and 5-10 wt% of green tea powder. According to the present invention, by containing chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as food preservation additives, it is possible to prevent discoloration of food compositions and prolong the distribution period and to maintain the shelf life of food compositions by performing antibacterial treatment to reduce reactions with microorganisms.)

1.25 to 35% by weight of chlorella powder; 15-20% by weight of lotus leaf powder; 2-5% by weight of an antimicrobial agent; 25-35% by weight of lotus root powder; and 5-10% by weight of green tea powder; it comprises that the antimicrobial agent is a food composition comprising a food preservative additive consisting of vitamin B1 lauryl sulfate, 20 to 25% by weight of sugar; 25 to 30 wt.% margarine; 18-22% by weight of eggs; 20-30% by weight of gravity powder; 3 to 4% by weight of a food preservative additive; and 1-2% by weight of an emulsifier; including, the emulsifier is a food composition characterized by consisting of monoglycerides.

Technical Field

The present invention relates to a food preservative additive and a food composition containing the same, and more particularly, to a food preservative additive and a food composition containing the same, which are added to foods to improve the preservation properties of the foods.

Background

In order to increase sterilization and storage in the field of foods, various methods such as a low-temperature storage method, a freezing treatment method, a heat sterilization method, a preservative addition method, an irradiation method and the use of a pH adjuster have been studied.

The low-temperature storage method can secure a certain storage period in a fresh state, but maintenance costs are high and the guarantee period is not very long. The freezing process may cause physical changes such as dehydration and discoloration during thawing, and in the case of heat sterilization, there is a problem of causing a change in the feeling of food during heat treatment. In the case of preservative addition or irradiation treatment, there are problems that it is difficult to solve the problems of residual toxicity, related legal restrictions and consumer refusal.

However, natural antimicrobial agents have lower antimicrobial activity than synthetic preservatives and the like, and thus the amount of active microorganisms is narrow, and thus the amount of antimicrobial agents is increased.

Recently, a method using ultra high pressure has been spotlighted, and a pressure method sterilizes microorganisms and overcomes disadvantages such as loss of nutrients, hot smell, generation of abnormal substances and large consumption of energy, which is a problem during heat treatment. It has the advantage of maintaining its quality.

However, when the ultra-high pressure treatment method is used, some pathogenic microorganisms have a low sterilization effect in a pressure range applied to food, and thus, a very high pressure should be applied to obtain a sterilization effect on them. The higher the applied pressure, the higher the equipment cost and the operation cost, and the problem of deterioration in product quality.

In particular, food preservatives are substances added to prevent food from deteriorating, rancidity or rotting, and must function to inhibit the growth of microorganisms without causing changes over time, such as the taste and aroma of the food.

In the field of food, it can only be used for sterilization and preservation of food additives or raw materials allowed for food. Generally, synthetic preservatives such as dihydroacetic acid, sorbic acid or benzoic acid, and organic acids such as acetic acid, lactic acid or malic acid, salts, glycine or alcohols and the like are used alone as preservatives.

Synthetic preservatives such as dihydroacetic acid, sorbic acid, and the like have an excellent preservative effect, but have a disadvantage in that they are limited in the type and amount of edible foods because they are harmful to the human body when ingested in large amounts.

On the other hand, organic acids such as acetic acid, lactic acid, citric acid, malic acid, fumaric acid, adipic acid, glycine and the like exhibit a certain degree of antimicrobial activity at commonly used concentrations, but are known to have little bactericidal activity.

Therefore, in order to obtain preservation effects using organic acids, they must be used in excess, which has the disadvantage of affecting the taste and flavor of foods. In particular, acetic acid has the greatest antibacterial activity among organic acids, and has a disadvantage of affecting food odor when added.

Further, although synthetic preservatives and organic acids have the effect of inhibiting the growth of microorganisms and exhibit a preservation effect, there is a problem in that the initial bacterial count of foods is not reduced because the bactericidal effect on microorganisms is insignificant.

Therefore, when food is contaminated with microorganisms that may be present in a work tool or a work environment when the food is manufactured, it is not only difficult to manufacture a product of constant quality for a long time because the initial bacterial count of the food cannot be kept constant. However, when the initial bacterial count increases due to contamination, the shelf life is shortened.

Disclosure of Invention

The present invention is to solve the above-mentioned conventional problems, namely, a food which can extend the shelf life and distribution period of a food composition by an antibacterial treatment to prevent discoloration of the food composition while reducing reactions with microorganisms. The invention aims to provide a preservative additive and a food composition containing the preservative additive.

Further, it is another object of the present invention to provide an additive for preserving food and a food composition containing the same, which can improve the quality of the food composition while maintaining the quality thereof.

Further, the present invention provides a food preservative additive and a food composition containing the same, which can remarkably improve safety to the skin and antibacterial effect, and can reduce odor caused by alcohol, thereby improving usability.

The invention aims to achieve the aim, and the chlorella powder is added into food as a food fresh-keeping additive to improve the fresh-keeping performance of the food, and comprises 25-35% by weight of chlorella powder, 15-20% by weight of lotus leaf powder, 2-5% by weight of an antimicrobial agent, 25-35% by weight of lotus root powder and 5-10% by weight of green tea powder.

The antimicrobial agent of the present invention is characterized in that it comprises at least one or more antimicrobial compositions consisting of vitamin B1 lauryl sulfate, and an antimicrobial composition consisting of citrus extract, sugar cane extract and alcohol.

the food composition comprises 20 ~ 25 wt% of sugar, 25 ~ 30 wt% of margarine, 18 ~ 22 wt% of egg, 20 ~ 30 wt% of gravity powder and 3 ~ 4 wt% of food preservative additive.

The invention is further characterized in that it also contains 1 to 2% by weight of an emulsifier.

As described above, the present invention includes chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as food preservation additives, thereby preventing discoloration of food compositions while reducing reactions with microorganisms. The treatment provides the effect of extending the shelf-life and shelf-life of the food composition.

In addition, it provides an effect of improving the quality of the food composition while maintaining the quality by further comprising an emulsifier as a food preservation additive.

In addition, by using vitamin B1 lauryl sulfate, citrus extract, sugar cane extract and alcohol as raw materials of the antibacterial agent, not only safety to the skin and antibacterial effect can be remarkably improved, but also odor caused by alcohol can be reduced and usability can be improved.

Detailed Description

Hereinafter, preferred embodiments of the present invention will be described in detail.

The food preservative additive comprises chlorella powder, lotus leaf powder, an antibacterial agent, lotus root powder and green tea powder, and is a food preservation additive added into food to improve the preservation performance of the food. Of course, the additive for food preservation may further comprise an emulsifier.

Chlorella is a spherical or oval unicellular green algae, which lives in fresh water such as lakes and ponds, and is dried by natural drying or mechanical heating to form a powder form. Preferably in weight%.

These chlorella, 3 to 10 microns in diameter, contain a large amount of chlorophyll, activate photosynthesis, and are supplied together with other elements in water to produce various nutrients such as proteins, vitamins, minerals, and the like. It can be used as a food substitute in the future because it can be harvested in large quantities if given the appropriate culture conditions.

In addition, the chlorella contains more than 10 times of chlorophyll, is 5 times larger than wheat, has 55-65% higher vegetable protein content than protein synonym, contains 8 essential amino acids, and has good body constitution. It can also be used as an excellent alkaline food to enhance immunity and activate.

Particularly, green foods are extremely unstable to heat, light and acid, and thus most foods are destroyed or deformed after processing, and the original vivid green color is lost. Of course, chlorella may also be used to prevent this.

The lotus leaf is a lotus leaf, even a lower leaf, which has antibacterial effects, lowers blood pressure, strengthens stomach, contributes to beauty and energy, and is 15-20% by weight based on 100% by weight of a food preservative additive. The constitution is preferable.

Therefore, these lotus leaves are finely cut and naturally dried, then pulverized or slightly cooked in boiling water, and then pulverized and dried to form lotus leaf powder or lotus leaf powder, which is made into lotus leaf tea or mixed with rice.

In particular, the lotus leaves have the functions of relieving heat and moisture, stopping bleeding and bleeding, stopping diarrhea caused by heat and moisture, eliminating thirst, and removing wind and heat accumulated on the head and eyes. It is also used for treating various hemorrhagic diseases such as keratinemia, nose bleeding, urine bleeding, and metrorrhagia, and also can be used for preventing adult diseases caused by free radicals and antiaging effect caused by antioxidant activity.

The antimicrobial agent is various compounds and physical methods for removing microorganisms or inhibiting the growth of microorganisms present in foods and the like, and preferably consists of 2 to 5 wt% based on 100 wt% of the food preservative additive.

Such antimicrobial agents preferably comprise at least one antimicrobial composition consisting of vitamin B1 lauryl sulfate and an antimicrobial composition consisting of citrus extract, sugar cane extract and alcohol.

Vitamin B1 dilaurylsufate is a colorless or white plate crystal or crystalline powder, and is a tasteless and tasteless vitamin enhancer. In addition to the emulsion, margarine, mayonnaise, flour, miso, chewing gum, bread, candy, etc. are used.

Vitamin B1 lauryl sulfate, also known as thiamine dilauryl sulfate, has the formula C₃₆ H ₆₈ O ₉ N ₄ S ₃·H ₂O, melting point 160 ℃, is easily soluble in water. It is hardly soluble in ethanol or chloroform, hardly soluble in diethyl ether and acetone, forms a sol in hot water, similar to thiamine ethyl sulfate, and can be mixed with fats and oils due to its strong surface activity. And is stable to heat but weak to light.

Thus, the antimicrobial composition consisting of vitamin B1 lauryl sulfate had an oral dose LD50 (eldi 50) of 11.8g/kg, a titrant such as thiamine hydrochloride in a weight ratio of 2.415 to mice, and physiological activity as vitamin B1. It adsorbs together with the microbial cell membrane, provides an antibacterial function and permeates into plasma to inhibit its proliferation.

The antimicrobial composition consisting of citrus extract, sugar cane extract and alcohol may contain ethanol as a main component of the alcohol-based antimicrobial composition, and the alcohol may comprise 50.0 to 80.0 wt% based on the total weight of the composition.

If the content of the alcohol is less than 50.0 wt%, the antibacterial activity may not be sufficiently performed, and if the content of more than 80.0 wt% may cause excessive irritation or skin discomfort, usability may be reduced.

In particular, although alcohol has excellent antibacterial activity, it is difficult to use due to irritation and unpleasant odor on the skin. However, since the antimicrobial composition comprises components of natural origin, i.e., citrus extract and sugar cane extract, not only safety to the skin and antibacterial effect can be significantly improved, but also discomfort caused by alcohol is reduced, thereby improving usability. Can be improved.

Furthermore, the citrus extract (citrus) may be derived from or synthesized with natural products of citrus fruits, such as oranges, tangerines, grapefruits, oranges, lemons. Naringin (naringin) contained in citrus is a glycoside of flavonoid pigment, and is excellent in antibacterial activity because it has strong antibacterial and antibacterial effects through antioxidation, metal blocking, and synergistic action of ascorbic acid. The citrus extract is not particularly limited as long as it is derived from citrus fruits, and may have various kinds as needed.

Such extract extracts may include orange extracts, which may be prepared by extracting orange with water, ethanol or glycerol, and are commercially available as a 50-60% mixture with glycerol (extraction solvent).

In particular, orange contains ascorbic acid, sterols, dehydroascorbic acid, tocopherols, palmitic acid as main components, and various active ingredients weaken enzyme activity and permeability associated with microbial cell membranes, inhibit cell respiration, and inhibit growth of microorganisms.

In particular, oranges, which contain bioflavonoids naringin and citral as main ingredients, have not only excellent antibacterial and antioxidant activities but also excellent antibacterial effects against gram-positive and gram-negative bacteria and molds.

The sugarcane extract contains effective components such as magnesium, calcium, vitamin B, potassium and the like and takes polysorbate as a main component, and has excellent effects of resisting cancer, moisturizing, supplementing water, moisturizing and delaying the improvement of skin vitality.

In addition, the sugar cane extract has excellent chemical deodorizing effect by reacting with odorous substances such as organic acids, flavonoids, phenolic compounds and unsaturated aldehydes, and can reduce unpleasant odor of the alcoholic antibacterial composition.

In particular, sugar cane extract contains a large amount of amino acids constituting skin proteins, such as collagen and elastin, thereby providing a deodorizing effect to the skin protein material of the human body and promoting improvement of skin blood flow together with citrus extract.

Therefore, the extract may include various active ingredients contained in citrus and sugarcane, and the citrus extract or sugarcane extract is washed with water after washing with each raw material, dried and pulverized, and each raw material is 5 to 20 times by weight. It can be prepared by extraction and filtration by conventional methods, such as reflux extraction, pressure extraction, ultrasonic extraction for about 2 to 5 hours, and solvent volume can be achieved.

The lotus roots grow into lotus stems, and are eaten by shallow ponds or deep rice fields. It is washed, pushed into the royal body, dried, crushed and used as a powder, based on 100% by weight of food freshness additive, 25% to 35%. Preferably in weight%.

Especially, the lotus root has the functions of stopping bleeding and bleeding, expelling toxin, stopping bleeding, relieving cough and vomiting, stopping cough and the like, is a health food if people eat well, enables people to feel strong, quickly recovers rotten energy, stably intakes your body and forgets hunger.

In addition, mucin (mucin) is a substance called mucin, which is tangled and looks sticky when lotus roots are cut. It is composed of complex proteins and sugars, and this mucin is ineffective in the body by promoting the digestion of proteins (the main component of cells). Since a movement is available, it provides a tonic effect and a powerful movement.

The lotus root contains a large amount of tannin and iron, so the hemostatic effect is excellent, and the tannin can relieve inflammation and has an astringent effect in the lotus root. At the same time, the hemostatic function is protein coagulation.

The green tea powder is a light green brown powder, has green tea leaves, has no odor and has inherent flavor, and is preferably composed of 5 to 10% by weight based on 100% by weight of the total food additive.

A green tea powder is obtained by pulverizing 20kg of green tea leaves including stems with a jet mill, and then producing a green tea powder of 100 ㎛ or less by a classifier, which has anticancer effect, lowers cholesterol level, and prevents tooth decay and cancer from being degenerated.

In addition, when added into water, the green tea powder is rich in polysaccharide, and has effects of removing toxin such as nicotine and heavy metal, benefiting diabetes, preventing dementia, inhibiting skin aging, and preventing chronic fatigue. An effect is produced.

Emulsifiers are food additives which have the effect of emulsifying oil or water, i.e. emulsifying them. Emulsifiers are widely used in the production of powders and emulsified fragrances, including margarine and the like. The content thereof is preferably-30% by weight.

Emulsifiers approved for use include glycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, soy lecithin and calcium stearoyl lactylate. Among them, glycerin fatty acid esters are mainly used, and monoglycerides are mainly used as emulsifiers.

Monoglycerides are non-toxic and easy to use. They are commonly used in bread and cake as emulsifiers, antifoaming agents and anti-aging agents for starch.

The natural emulsifier comprises egg yolk or lecithin, and the lecithin is phospholipid contained in soybean. For example, egg yolk is commonly used for emulsification of mayonnaise.

Hereinafter, a food composition containing the food preservative additive according to the present embodiment will be described in detail.

The food composition containing the food preservative additive of the present embodiment is a food composition, such as bread, cake, pie, biscuit, etc., which contains sugar, margarine, egg, gravity powder, food preservative additive and emulsifier, and food preservation properties. Food compositions containing food preservative additives are added to food products for improvement.

Sugars are organic compounds consisting of carbon, hydrogen and oxygen, which have a sweet taste and dissolve well in water, and preferably consist of 20 to 25% by weight, based on 100% by weight of the total food composition.

Margarine is a fatty food made from natural butter substitutes. It is a food ingredient made of butter by mixing and emulsifying refined animal and vegetable oils and hardened oils at an appropriate ratio, and adding an emulsifier, a flavor, a coloring matter, saline or fermented milk. It preferably represents from 25 to 30% by weight, based on 100% by weight of the total composition.

The egg is wrapped by a hard shell, two layers of shells are arranged in the egg, white is arranged in the shells, white thin protein is arranged around the shells, and egg white is arranged in the middle of the shells. It preferably represents from 18 to 22% by weight, based on 100% by weight of the total food composition.

the gravity flour is a wheat flour containing moderate protein between strong and strong flours, classified as wheat flour medium by gluten content, protein content of about 8.0 ~ 10.0%, gluten content of about 30%, which is used as a main raw material of noodles or candies, and it is preferably composed of 20 ~ 30% by weight based on 100% by weight of the total food composition.

The food preservative additive is a food additive that prevents discoloration of foods and antibacterial foods to extend the shelf life, and includes chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder as in the present embodiment. It preferably constitutes 3 to 4% by weight, based on 100% by weight of the total composition.

Emulsifiers are food additives with an emulsifying action, i.e. emulsifying oil and water, and are widely used for producing powdery and emulsifiable flavors, including margarine and the like, based on 100% by weight of the total food composition. Preferably in weight%.

< example >

Hereinafter, an embodiment of determining whether to extend the shelf life of the food composition according to the content of the additive for food preservation will be described in detail.

2400g of sugar, 3000g of margarine, 2200g of egg, 2700g of flour by weight were prepared to form a dough with water, the amount of food preservative additive consisting of chlorella powder, lotus leaf powder, antibacterial agent, lotus root powder and green tea powder was gradually increased to 350g in preparation for gradually increasing the dose of SPI to 150g as an emulsifier, adding a predetermined amount, and the storage period at room temperature was observed, and the results of sensory tests are shown in table 1.

TABLE 1

Added amount (g)	Amount of emulsifier (g)	After 1 month	After 2 months	After 3 months	After 4 months	After 5 months	The judgment result
								210	90	-	The rotten part of the food	The rotten part of the food	The rotten part of the food	The rotten part of the food	Failure of
245	105	-	-	-	The rotten part of the food	The rotten part of the food	Success of the method
								280	120	-	-	-	-	The rotten part of the food	Success of the method
315	135	-	-	-	-	The rotten part of the food	Success of the method
								350	150	-	-		-	The rotten part of the food	Success of the method

Thus, when the total amount of food preservative additive and emulsifier is less than 350g, the decay time is shortened, but above that, the decay time is delayed and shelf life is extended.

However, when the total amount of the food preservative additive and the emulsifier is 400g or more, the effect of delaying the decay time is insignificant, and the shelf life is correspondingly extended.

At this time, the shelf life of the food composition is subjected to sensory testing by changing the content of the antibacterial agent in the food preservative additive, and when the content of the antibacterial agent is 0.03%, 1.5 months may be possible, and 0.1 month and 3 months may be possible, the content of the antibacterial agent may be about 1 month. As it has been demonstrated that the shelf life of citrus extract in baked dough can be extended to 3 months using a content of about 0.1% by weight of the total food composition.

As described above, according to the present invention, by containing chlorella powder, lotus leaf powder, an antibacterial agent, lotus root powder and green tea powder as food preservation additives, the antibacterial agent can prevent discoloration of food compositions while reducing reactions with microorganisms. The treatment provides the effect of extending the shelf-life and shelf-life of the food composition.

In addition, it provides an effect of improving the quality of the food composition while maintaining the quality by further comprising an emulsifier as a food preservation additive.

In addition, by using vitamin B1 lauryl sulfate, citrus extract, sugar cane extract and alcohol as raw materials of the antibacterial agent, not only safety to the skin and antibacterial effect can be remarkably improved, but also odor caused by alcohol can be reduced and usability can be improved. Providing improved results.

The present invention described above may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all aspects and should not be construed restrictively.