KR-20260066378-A - COATING COMPOSITION FOR KEEPING FRESH CONDITION OF

Abstract

The present invention relates to a coating composition for maintaining the freshness of conch, characterized by comprising alginic acid, monostearate, and noni extract.

Inventors

• 이호성

Assignees

• 이호성

Dates

Publication Date

20260512

Application Date

20241104

Claims (7)

1. A coating composition for preserving the freshness of conch, characterized by comprising alginic acid, monostearate, and noni extract.
2. In Article 1, A coating composition for maintaining the freshness of conch, characterized by further including ferric oxide.
3. In Article 1, A coating composition for preserving the freshness of conch, characterized by further including glucomannan.
4. In Paragraph 3, A coating composition for preserving the freshness of conch, characterized by further including thyme extract.
5. In Paragraph 4, A coating composition for maintaining the freshness of conch, characterized by further including sodium bicarbonate.
6. In Article 1, A coating composition for maintaining the freshness of conch, characterized by containing additional calcium carbonate.
7. In the first, Coating composition for preserving the freshness of conch, characterized by further including cellulose fibers

Description

Coating composition for keeping freshness of conch The present invention relates to a coating composition for maintaining the freshness of conch. Conventional methods of storing seafood are primarily low-temperature storage methods, and refrigeration involves storing seafood at low temperatures between 0°C and 5°C to inhibit the growth of microorganisms. However, refrigeration alone makes it difficult to prevent seafood from spoiling in the long term, and if not consumed within a few days, rancidity occurs, leading to a decline in quality. In addition, freezing is a method of preserving seafood for a long period by rapidly freezing it to -18°C or below. Freezing stops microbial activity and slows down the oxidation process. However, as the moisture in the seafood freezes, the tissues can be damaged, and quality is prone to deterioration upon thawing. Furthermore, even with long-term freezing, fats may oxidize or freezer burn may occur. Due to these problems, chemical treatment methods are proposed; when using antimicrobial agents for chemical treatment, antimicrobial components such as organic acids, ethanol, and sodium chloride are added to inhibit the growth of microorganisms. However, such chemical treatments may raise consumer concerns regarding safety and may be restricted in use according to regulations. Additionally, the use of antioxidants through chemical treatment involves controlling oxidation using antioxidants such as ethylenediamineacetic acid (EDTA), but there is a problem that these artificial antioxidants may affect health if consumed over a long period. The present invention will be explained below with reference to examples and experimental examples. However, the scope of the present invention is not limited to these examples and experimental examples. The present invention is characterized by comprising alginic acid, monostearate, and noni extract. The present invention is characterized by the addition of alginic acid and mono-monostearate to control moisture loss in order to maintain freshness. The above alginate has excellent moisture retention capacity, so it forms a thin protective film on the surface of the conch to control moisture evaporation and maintain the freshness of the conch. In addition, alginate has a low oxygen permeability, which prevents the conch from coming into contact with oxygen in the air, thereby slowing down spoilage and inhibiting the growth of microorganisms, thus maintaining freshness. In addition, in the case of monostearate, it controls the evaporation of moisture from the coated surface to maintain freshness. In particular, in addition to controlling moisture evaporation, monostearate ensures that other components are uniformly mixed, thereby enabling the expression of uniform physical properties. In other words, the excellent moisture retention capacity of alginate and the moisture evaporation prevention function of monostearate are mutually complemented to double the freshness retention ability. The oxygen blocking ability of alginate and the lipid film of monostearate are combined to provide double protection to the conch from oxygen and external contaminants, which has the advantage of slowing down spoilage and extending the storage period. In particular, the alginate is evenly distributed by monostearate to ensure uniform physical properties are exhibited. The above noni extract enables the freshness of the horned conch to be maintained by allowing its antioxidant efficacy to be expressed. That is, the present invention is characterized by improving the freshness retention ability of conch by controlling moisture loss with alginic acid and monostearate, and controlling denaturation caused by oxidation with noni extract. Preferably, the composition of the present invention is formulated to include 5 to 10 parts by weight of monostearate and 5 to 10 parts by weight of noni extract per 100 parts by weight of water, with respect to 10 to 30 parts by weight of alginate. In addition , the present invention provides an example in which iron trioxide ( Fe₂O₃ ) is further included in addition to the above compositions. As a food ingredient, turban shells generate sulfur gas and the like due to reactions caused by microorganisms during storage. These reactions lead to spoilage and deterioration. In this invention, iron trioxide is included so that an indicator function is expressed within the coating layer itself, thereby causing the coating layer to change color when hydrogen sulfide and the like are generated by microbial reactions, so that the food ingredient with abnormalities can be visually identified. This ferric oxide is also used as a food coloring, and it reacts with substances such as hydrogen sulfide to cause the coating layer to turn black. For example, when it reacts with hydrogen sulfide, iron sulfide (FeS) is produced, causing the color to change to a dark gray or black, making it easy to determine whether the food ingredient is defective. Pref