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Kafe 바로가기주관연구기관 | 에코바이오텍(주) |
---|---|
보고서유형 | 최종보고서 |
발행국가 | 대한민국 |
언어 | 한국어 |
발행년월 | 2012-02 |
과제시작연도 | 2010 |
주관부처 | 농림축산식품부 Ministry of Agriculture, Food and Rural Affairs(MAFRA) |
등록번호 | TRKO201400026350 |
과제고유번호 | 1545002167 |
사업명 | 고부가가치식품기술개발['10신규] |
DB 구축일자 | 2014-11-10 |
DOI | https://doi.org/10.23000/TRKO201400026350 |
○ 연구결과
-식품보존 및 유통기한 연장용 천연산화칼슘의 안전성 확보와 양산조건 확립
-천연산화칼슘의 품질균일성 확보와 pH,ORP 등 비교연구 수행
-두부/면류/어묵 등에서 처리 시 유통기간 증대 효과 확인
-양파/과즙/차 등에서 추출효율 향상효과 및 유효성분 추출력 향상 검증
-양파와 고추장에서의 가스제어 효과 확인
-논문게재와 특허출원 완료
Ⅳ. Results
Issue 1: The development of a HAC product, made with the natural ingredient (that does not contain any chemical additives) Shellfish, enhances anti-bacterial-growth, increased extraction rate, and reduction of gas production in food items.
1. Conditions for HAC Developing : Given t
Ⅳ. Results
Issue 1: The development of a HAC product, made with the natural ingredient (that does not contain any chemical additives) Shellfish, enhances anti-bacterial-growth, increased extraction rate, and reduction of gas production in food items.
1. Conditions for HAC Developing : Given the numerous resources of natural raw materials available, shellfish has been proven to be the most cost effective in the following condition- when heated for 11.5 hours in temperatures above 1,420℃, our target goal of 99.4% or more pure calcium oxide production is met.
2. Measuring Factors of HAC : Under above conditions, electrolysis for 40 minutes in 117,000Volt resulted in conductivity rates of 7400 μs/cm and above, 12.7and above in pH values (1g/Liter), -60Omv in ORP, and 98% in compared transference number with insertion of raw material
3. Safety : All products that we are currently developing are thoroughly tested to ensure its safeness
4. Comparison between HAC and other Chemical compounds : According to the comparative analysis on additives or cleansing with previous processing methods of chemical materials, the former showed superior results. While in terms of expenses, the processing of effective natural doses may be similar or slightly more costly than the previous model, with the increased mistrust of chemical additives in food products by the consumer market, natural raw material, such as HAC has promising hopes to rise as one of the most competitive product than any other developing products of its kind.
Issue 2: The effects of high activated calcium (HAC) on improving the shelf life of tofu, noodles, and fish cake products
1. The effect of high activated calcium oxide on microbial growth
According to an investigation on the anti-bacterial effects of high activated calcium oxide on pathogenic microorganisms, the results showed that the strain with the highest anti-bacterial activity was B. subtilis, and no microbial growth was detected at 0.1% high activated calcium oxide. In the case of B. cereus, S. typhimurium, and E. coli 0157:H7, after 12 hours of cultivation, each strain continued to grow gradually as high activated calcium oxide was increased, but no obvious growth inhibition effects were found. S. aureus was reduced by 1 log cycle; B. subtilis, by 3 log cycles; and L. monocytogenes showed the highest reduction of anti-bacterial activity by 6 log cycles. The anti-bacterial effect of high activated calcium oxide on E. coli showed a reduction effect of more than 8 log CFU/g, which confirmed the anti-bacterial effects. However, S. aureus was reduced by 3.71-4.10 log CFU/g, so the effect of high activated calcium oxide as a surface sanitizer was minimal.
2. The influence of an HAC addition on the storage stabilty of foods (noodles, tofu, fish cake)
After adding high activated calcium (HAC) to uncooked noodles, tofu, and fish cakes, the change of product characteristics was observed during storage. In the case of noodles, with the addition of 0.1% HAC, the structure of noodles did not show any significant change compared to that of the control group. With the addition of 0.1% HAC and 5% alcohol, the storage stability of noodles was improved, and their sensory characteristics were excellent. In the case of tofu after adding HAC, when tofu was soaked in water, the hardness, springiness, gumminess, and chewiness of tofu decreased as more HAC was added. In the case of tofu, which was treated by HAC and soaked in water, the growth of microorganisms was controlled for nine days under the refrigeration condition of 10℃. However, in terms of sensory characteristics, as more HAC was added, the color, taste, and overall desirability were decreased. In the case of fish cakes, when fish cakes were produced after adding HAC, the rancidity of the fish cakes was stable during storage, and both general bacteria and coliform bacteria were not detected, so the storage of the fish cakes was safe for 18 days in terms of microorganisms. As more high activated calcium oxide was added, the storage stability of fish cakes was improved, and the growth of microorganisms was decreased, but the sensory characteristics were greatly decreased, so adding 0.05% high activated calcium oxide seemed to be the most appropriate thing.
Issue 3: The effect of high activated calcium (HAC) on the extractability of food
1. Optimal extraction conditions of onion when HAC is added
To select the most optimal extraction condition for onion extract, the
anti -oxidant characteristics of onion juice, were monitored according to the Central Composite Design (CCD). Regarding the obtained onion extract, a regression analysis of the response surface was conducted by using the results of the yield, the total polyphenols, the total antioxidative activity, the radical scavenging activity, and the quercetin content as dependent variables. The coefficient of the determination (R2) of the regression equation for dependent variables were: 0.9079, 0.9337, 0.9296, 0.4415, and 0.2030, respectively. The most optimal extraction conditions for onion extract were: 25.53ppm of HAC concentration (Xl); and 300 min of extraction time (X2). As a result, the predicted yield was 7.12%; the total polyphenol content was 40.40 mg gallic acid equiv./100g extract the total antioxidative activity was 110.69 mM AEAC/100g extract; and the satisfaction level was 0.987.
2. Optimal extraction conditions of grape when HAC is added
To select the most optimal extraction conditions for grape juice, the antioxidative characteristics of grape juice, were monitored according to the Central Composite Design (CCD). Regarding the obtained grape extract, a regression analysis of the response surface was conducted by using the results of the yield, the total polyphenols, the total flavonoids, the total antioxidative activity, the electron donation ability, and the trans-resveratrol content as dependent variables. After setting a target value maximum, the most optimal conditions for grape extract were: 69.5ppm of HAC concentration (Xl); and 215 min of extraction time (X2). As a result, the predicted yield was 16.38%; the total polyphenol content was 3.32 mg gallic acid equiv./g grape juice; the total flavonoid was 890.27 ㎍ catechin equiv./g of grape juice; the total antioxidative activity was 10.99 mM AEAC/g grape juice; the electron donating ability was 4.99 mM AEAC/g grape juice; and the satisfaction level was 0.959.
3. Optimal extraction conditions of green tea when HAC is added
To select the most optimal extraction conditions for green tea, the antioxidative characteristics of green tea, were monitored according to the Central Composite Design (CCD). Regarding the obtained green tea extract, a regression analysis of the response surface was conducted by using the results
of the yield, the total polyphenol, the total flavonoids, the total antioxidative activity, the electron donation ability, and the major catechin compounds (gallic acid, catechin, EGCG, and epicatechin) as dependent variables. After setting a target value maximum, the most optimal conditions for green tea extract were: 14.5 ppm of HAC concentration (X1); and 30 min of extraction time (X2). As a result, the predicted yield was 1.30%; the total polyphenol content was 2.28 mg gallic acid equiv./g extract; the total flavonoid was 690.81 ㎍ catechin equiv./g extract; the total anti-oxidant ability was 18.36 mM AEAC/g extract and the electron donation ability was 8.34 mM AEAC/g extract. Among the major catechin of green tea, gallic acid was 137.02 ㎍/g extract; catechin was 147.21 ㎍/g extract; EGCG was 636.82 ㎍/g extract; epicatechin was 233.82 ㎍/g extract; and the satisfaction level was 0.997.
Issue 4: The effect of HAC treatment on the shelf life of fresh fruits and vegetables
1. The effect of HAC treatment on the shelf life of sweet potatoes
To investigate the effect of HAC treatment on the storage stability of sweet potatoes with NaOH treatment, the CaOH2 treatment group, no treatment group, the distilled water treatment group, and three HAC concentration groups (0.06%, 0.12%, 0.18%), the physicochemical characteristics of sweet potatoes during storage at 10℃ and 25 ℃ after soaking treatments for one minute. In terms of sensory characteristics, the HAC-treated group showed better characteristics when compared to those of other treatment groups, but the effect of various HAC concentration levels on the control of decaying fungi was minimal.
2. The effect of HAC treatment on the shelf life of lettuce, potatoes, apples, and onions
After HAC treatment and storing lettuce at 10℃, in terms of the change of oxygen level, carbon dioxide and ethylene concentration levels, the change of carbon dioxide in the 2% HAC treatment group was smallest for up to 30 hours, and the ethylene concentration level of the 2% HAC treatment group was lowest, as well. The effect of HAC treatment on the control of microorganisms was not discovered. During the storage of onions, the treatment of more than 1% of HAC was found to be most effective in controlling bacteria.
After HAC treatment, while storing apples at 20℃, among the changes in the oxygen, carbon dioxide, and ethylene concentration of apples, which were treated with 2% HAC, an increase of carbon dioxide was the smallest. In terms of the change in ethylene concentration, all treatment groups showed a drastic increase after storage for 70 hours. In addition, after HAC treatment, there was no microorganism control effect. After HAC treatment, while storing potatoes at 20℃, the changes in the oxygen, carbon dioxide, and ethylene concentration of potatoes, which were treated with 1.5% HAC, were smallest. No microorganism control effects were found.
3. An investigation of the qualitative characteristics of Gochujang (fermented red pepper paste) during storage after HAC treatment
After HAC treatment, in terms of the pH of Gochujang, the pH of the group that was treated with more than 1% HAC was 9-11, which was much higher than those of other treatment groups (pH 4-5). The pH level was gradually decreased depending on the storage period. In terms of the content of amino-type nitrogen, all treatment groups, except for the 2% HAC treatment group, showed a gradual decrease depending on the length of the storage period. All treatment groups showed an increase in the total number of bacteria and yeast, depending on the length of the storage period, but the HAC mixture treatment group showed a decrease in the number of yeast and fungi. The Gochujang treated with more than 1% HAC did not produce gas during storage. This result implies that HAC has the effect of controlling the growth of yeast and fungi. Accordingly, the effect of HAC on controlling the growth of microorganisms in Gochujang, particularly on fungi and film yeast, was monitored. The result showed that more than a 1.2% HAC treatment had the effect of controlling the growth of microorganisms, particularly fungi and salt-tolerant yeast, which generates gas during the distribution of Gochujang products.
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