KR100497048B1 - Sterilization methods for sap and sap beverage thereof - Google Patents

Abstract

The present invention relates to a sterilization method of sap and sap beverages, and more particularly to a sap sterilization method and sap drink to enable long-term storage of bamboo sap,

The sap sterilization method according to the present invention (A) ultra-high temperature sterilization step of sap to be maintained for 2-3 seconds at 135 ~ 140 ℃ and (B) electrode spacing 0.1 ~ 0.5cm, electric field strength 3 ~ 25㎸ / ㎝, pulse width It consists of a high voltage pulse electric field treatment step of applying the high voltage pulse of 0.5 ~ 3.0㎲, frequency 50 ~ 80Hz 3 to 64 times, the sap beverage according to the present invention is a sugar or fructose in the sterilized sap treated by the above sterilization method 0.2 ~ 5% by weight, fragrance is contained in 0.0001 ~ 0.02% by weight, sap beverage containing carbon dioxide gas at a pressure of 1.4 ~ 3.5kg / cm ² is provided,

Sterilization method according to the present invention is far more effective sterilization effect than the conventional high pressure sterilization method, 85 ~ 95 ℃, moist heat sterilization method of 10 minutes, or 60 ℃, 30 minutes low temperature sterilization method and destruction of nutritional components in the sap It is an effective sterilization method that minimizes and does not hinder the flavor of sap, and minimizes the energy cost of sterilization to 1/10 or less, and is an industrially efficient sap sterilization method that can be applied to the continuous method. It is expected that the sap soft drink using this will be more natural-friendly, meet the preferences of our people, and contribute greatly to the health of the people.

Description

Sap sterilization method and sap drink {STERILIZATION METHODS FOR SAP AND SAP BEVERAGE THEREOF}

The present invention relates to a method for sterilizing sap and sap beverages, and in particular to a sap sterilization method and sap beverages that enable long-term storage of bamboo sap.

A sap refers to a liquid present in a tree's body, such as a conduit or a catheter of a wood part, a liquid in a catheter of an internal bark tissue, a liquid that passes through a radioactive cell, a liquid that is discharged by damage to a wood part or a branch, or a liquid in the cytoplasm. .

However, not all sap is sap, and representative sap that can sap sap include bamboo, maple, cypress, birch, birch, birch, birch, birch, sars Rake and rapeseed.

The sap cannot be collected continuously throughout the year. Typically, the transpiration of the trees begins when the temperature at night is minus 3-4 ° C, the temperature at daytime is 10-15 ° C, and the temperature difference between day and night is about 15 ° C. Most of the time, the sampling time varies depending on the region, but in Korea, about two months from the beginning of March to the end of April, the sap can be collected, and in the case of bamboo sap, from May to June It is time to collect the sap. The amount of liquid collection is generally the highest between 9:00 am and noon and after 4 pm the runoff is very small. The sampling height of the sap is generally used in the area of about 0.3 ~ 1.0m from the surface, and this part is known to have the highest amount of sap secretion and the best quality.

The method of collecting sap can be divided into four ways: sand dunes, perforation and cutting. First, sand dunes make a V-shaped wound with an ax or a saw on a tree trunk,

As a traditional method of receiving sap by hanging a container, it not only causes great damage to trees but also contains foreign substances such as dust and leaves, which are not sanitary. Drilling method is to drill a hole in the tree trunk and connect it with a hose. After sap collection, to prevent the invasion of wood fungus, it is blocked by styrople, cork, silicone stopper, etc. Since the damage is small and sanitary, it is widely used to collect sap from trees except bamboo. On the other hand, in the case of bamboo, two to three years old bamboo is cut from the ground just above the first to third nodes, and then covered with a vinyl tube and connected to the receiving container.

Our ancestors have recorded sap collected from Geojesu tree instead of water in the rituals praying for the well-being and well-being of residents in the Jirisan area since the Three Kingdoms. Currently, countries that collect sap, drink, or use food or medicine are China, Japan, Germany, Canada, Russia, and Finland.

The sap has been known to be effective for use as a medicine for health, as well as for good health, diuresis, physical fitness, neuralgia, hypertension, and postpartum sequelae. For example, cypress and cypress sap are known to have waste removal and smoothing skin. In particular, bamboo sap has been shown to be effective for diuretic action, hypertension, pediatric stroke, stroke, etc. in the synonym. It is described as having an efficacy. Recent research has shown that bamboo sap contains much higher calcium, potassium, and magnesium content than the commonly known cypress and giant sap trees, and contains 9 of the 10 essential amino acids needed for the human body. It is reported that the sap of.

About 70% of the human body is made up of water, so drinking high quality water is an important fact directly connected to the maintenance of health. Water has the function of respiration, digestion, metabolism, excretion and temperature control in the human body, as well as dissolving and transporting various water-soluble nutrients such as oxygen and minerals as well as sugars to each tissue and organ of the body. At the same time, the waste is dissolved, excreted and removed. Therefore, in recent years, the public's interest in the sap extracted from the old wood, giant tree, bamboo, etc. used as the 'mystery drop', 'the dew of the forest' is increasing.

The sap contains not only primary filtration and absorption into the plant under acid rain, but also contains nutrients necessary for the plant's own immunity and growth, so that sap is safer to drink than groundwater and contains various rich minerals. It is very useful for the human body.

Physicochemical characteristics of sap as biological water are different depending on soil, climate, and species of growing area. Generally speaking, specific gravity is 1 ~ 1.009, pH is neutral range of pH 5.5 ~ 6.7, sugar content is 0.8 ~ 1.8%, inorganic matter. The content is 0.02 to 0.09%, and the solid content is 0.6 to 1.3%. Specifically, the sugar content of the birch is 0.8-1.5%, the maples are 1.8-2.0%, and the green and the birch are 1% or less. Representative sugars contained in sap are glucose, fructose and sucrose. Birch contains glucose and fructose and maple trees contain only sucrose. The mineral content is 0.04 ~ 0.09% of birch trees, 0.02 ~ 0.03% of maple trees, and calcium and magnesium are the most abundant minerals. In particular, the tree sap is about 40 times higher in calcium and 27 times higher in magnesium than natural water.

Bamboo sap, which has been called bamboo shoot or raw bamboo power, has a slightly acidic pH of about 4.5 ~ 4.6, has a low sugar content of 0.5 ~ 0.8 ° Brix, and crude protein contains 0.18 ~ 0.7% according to bamboo species. The minerals are overwhelmingly high in calcium from 150 to 422 mg / l, potassium from 822 to 1504 mg / l, and from magnesium to 71 to 165 mg / l. Sodium and iron, like other species, are 0.5 mg / l. It contains below. As the sugar component, glucose and fructose, which are rarely found in cypresses and sugar maples, are contained. Free amino acids are known to contain a total of 18 free amino acids, including nine essential amino acids in an amount of 7.6 ~ 29.7mg / L depending on the bamboo species.

Since sap contains some sugars, amino acids and minerals, it is easily rotted by microorganisms. Especially, bamboo sap is collected from May to June, so it is more decayed than the sap of buckthorn trees collected in early spring. There was a problem that it is likely to drink within a short time after being easy to collect.

Therefore, in order to commercialize sap natural beverages to meet the increasing demand for sap beverages, it has been required to develop an effective industrial scale sterilization method that is economical and does not adversely affect product quality for long-term storage at room temperature.

As a conventional sterilization method for sap, Korean Patent Publication No. 2000-0037133 puts bamboo sap into a soft airtight container for sterilization of the sap, and then heat-treats it at 80 ° C. to 90 ° C. by indirect heat transfer. After the time has elapsed, a medium temperature intermittent sterilization method (tyndallization) is proposed, but this method has the advantage of preventing the loss of volatile components during heating by packing in a soft airtight container. Since suspended solids are produced by denatured aggregation of proteins, the functionalities are not good, energy consumption is high, and it is difficult to apply a continuous method suitable for mass production.

In addition, as another conventional method, in order to solve the problem caused by the heat treatment described above, as a non-thermal treatment sterilization method, a sterilization method is performed by passing through a membrane having a millipore size of 0.2 µm at least two times and filtering. Although the proposed Millipore membrane for ultrafiltration of these microorganisms is not only very expensive, but also the pore size is very small, the processing capacity is small, and the millipore is occluded with use, so that the millipore is re-opened by reverse transport of liquid to regenerate it. There is a problem to be done, there is a risk of liquid leakage because of the high pressure is applied, there is a problem that requires a high level of technology and equipment for complete aseptic isolation from the external environment.

Therefore, the first object of the present invention is to provide an economical and efficient sap sterilization method that can minimize the effect on the quality of sap.

A second object of the present invention is to provide a sap sterilization method capable of industrial-scale mass processing.

A third object of the present invention is to provide a sap beverage sterilized by the sap sterilization method according to the first and second objects described above.

Hereinafter, the present invention will be described in more detail.

The sap sterilization method of the present invention, as shown in the diagram of FIG. 1, is composed of an ultra-high temperature sterilization step 10, a high voltage pulse electric field treatment step 20, and an optional filtration step 30.

Since the sap collected from the production area inevitably contains foreign matters in the sap extraction process, it is preferable to perform the foreign matter removal step, and this step passes the collected sap through a line filter (not shown), which is a mechanical filter, to balance the tank (not shown). It is settled at the time (the foreign substance removal step).

Subsequently, the natural sap transferred from the balance tank (not shown) through the line filter (not shown) passes through the sterilization step 10 of Ultra High Temperature Short Time (UHTST).

In the ultra-high temperature instantaneous sterilization step 10, while the natural sap is transferred through the conduit 17, it is instantaneously heated to 135-140 ° C by the heater 13 and maintained for 2-3 seconds by the microorganisms in the sap fluid. Instantly sterilized, the sap heated to an extremely high temperature is quenched by the high pressure sprayed by the nozzle 12 into the high-pressure spraying and cooling device 11 to expand rapidly, and the condensed sap is a high-pressure spraying and cooling device 11 ) Is collected during.

The outside of the high pressure jet and cooling device 11 is cooled by suitable cooling means such as a water jacket (not shown). The temperature of the sterilized sap in the high-pressure jet and cooling device 11 is preferably maintained at about 55-65 ° C. and the residence time is within about 5 minutes, since it is possible to minimize the coagulation phenomenon such as protein. The fluid of about 55-65 ° C. collected and condensed in the high-pressure jet and cooling apparatus 11 is located at a predetermined height (preferably, for example, about 2 to 10 cm in height) from the bottom of the high-pressure jet and the cooling apparatus 10. Conduit 19 is conveyed in a controlled amount by solenoid valve 16.

On the other hand, a connecting conduit 18 to the volatile component cooling device 14 for forcibly collecting a small amount of volatile components volatilized from the sap is provided above the high pressure injection and cooling device 10. The volatile components in the vapor state are condensed by the cooling fluid in the volatile component cooling device 14 while passing through the coiled condensation conduit 15 in communication with the connecting conduit 18 described above, and then by the solenoid valve 16. The fluid is conveyed in a controlled amount and merged with the fluid from the conduit 19. In this state, the number of microorganisms in the sap is reduced in the range of 10 ⁻⁷ to 10 ⁻⁹ .

Meanwhile, reaction rate constant k = ae ^{-E / RT} (a = experimental constant (min ^-1 ), T = absolute temperature (° K), E = activation energy (cal / g · mol), R = gas constant (1.98 cal / g · mol · ° K), and the activation energy E is about 50-100 Kcal / g · mol for feeder cells and spores, while the E value of enzymes and vitamins is about 2-20 Kcal / Since it is only g · mol, microorganisms can be effectively killed while minimizing the destruction of nutrients due to unnecessary chemical reactions at such high temperature and short time operation.

However, in order to achieve a more stable bactericidal effect that can reduce the number of microorganisms in the range of 10 ^-9 to 10 ^-12 , preferably 10 ^-12 to 10 ^-14 , in order to achieve high safety for foods, the high voltage pulse electric field is again used. Processing step 20 is further performed.

The high voltage pulse electric field treatment method for killing microorganisms has recently been actively studied in the world, and it is possible to kill microorganisms by destroying the cell membranes of microorganisms by instantaneously applying high voltage pulses while passing a sterilized liquid food in a high voltage pulse electric field treatment container. Processing method. This method shows little increase in temperature during inactivation of microorganisms, short processing time, continuous processing, little change of physical, chemical and nutritional properties of food after treatment, and low energy consumption compared to conventional heating operation. Since it is less than 1/10, it is a non-thermal sterilization technique that has recently attracted attention.

The microorganism inactivation (sterilization) mechanism using a high voltage pulse electric field increases the potential difference between the cell membranes when a strong electric field is applied from the outside, and the charges generated on both surfaces inside and outside the cell membranes have mutually opposite charges. This acts to compress the cell membrane to reduce the thickness of the membrane, so that the attraction between the cell membranes with reduced thickness is further increased and the increased attraction forces further reduce the thickness of the membrane and at the same time the same charges on both sides of the cell membrane If this action is continued and eventually the pores (pore) is formed in the cell membrane, when the intensity of the external electric field is above a certain level irreversible pores are formed and eventually the cell membrane is destroyed, it is known that the microorganisms are killed.

Typically, the discharge time of a high-voltage pulse electric field ranges from-(10 ^-3 sec) to ㎲ (10 ^-6 sec) and even if the pulse is repeatedly processed in liquid food by making the interval between pulses much longer than the pulse width. Since the treatment time is very short as 1 second or less, sterilization is performed while the food is hardly heated.

However, the high voltage pulsed electric field treatment is attracting attention because it is essentially a non-thermal sterilization treatment, but the microbial sterilization effect is not sufficiently satisfactory (about 10 ^-2 to -10 ^-5 ) and is not currently used.

The high voltage pulse electric field generator 21 is typically composed of a DC power supply, a charger, an energy instantaneous discharge switch, and a food processing container. The high voltage electric field generator instantaneously discharges and treats a high voltage electric field between two electrodes. Device. The types of high voltage pulses used to sterilize microorganisms include exponential wave pulses, square wave pulses, triangular wave pulses, bipolar pulses, and oscillatory pulses. It is known that is preferable that the exponential wave pulse and the square wave pulse, the most preferred is the square wave pulse.

In the above-mentioned high voltage pulsed electric field device, the electrode spacing is about 0.1 to 0.5 cm and accommodated in a continuous processing vessel, and then a high voltage pulse having an electric field intensity of 3 to 25 mA / cm, a pulse width of 0.5 mA to 3.0 Hz and a frequency of 50 to 80 Hz Apply three to 64 times.

Here, in the application of the above-mentioned high voltage pulse electric field to sterilization of plant sap, when the electrode spacing is less than 0.1cm, the treatment capacity becomes small during continuous processing, which is not preferable. It is also undesirable because there is a risk of falling. In addition, if the intensity of the electric field is less than 3 ㎸ / ㎝, the sterilization effect may be reduced, and if it exceeds 25 ㎸ / ㎝, on the contrary, the sap after treatment may cause an unpleasant smell due to the application of the electric field is preferable. I can't. If the pulse width is less than 0.5 mW, the sterilization effect may be lowered, which is not preferable. If the pulse width is more than 3.0 mW, the synergistic effect thereof is not provided. If a high voltage pulse of less than 50 Hz is used, the sterilization effect may be inferior. On the contrary, if the frequency is higher than 80 Hz, a bad residual odor may be generated in the sterilized sap, which is not preferable. On the other hand, the number of application of the high voltage pulse is not limited in the present invention, but generally 3 to 64 times the application degree is sufficient.

In the present invention, when the ultra-high temperature sterilization step (10) described above, the number of microorganisms in the sap is reduced to the range of 10 ^-7 ~ 10 ^-9 , and subsequently through the high voltage pulsed electric field treatment step (20) Decreases to 10 ^-9 to 10 ^-14 . Therefore, the effect of reducing the number of microorganisms in the range of 10 ^-9 to 10 ^-12 , which is a strict sterilization standard commonly applied to foods, can be efficiently achieved.

In the present invention, the first sterilized sap (maintained in the residence time within about 5 minutes in the above step) of about 55-65 ° C. via the ultra-high temperature instantaneous sterilization step 10 is a high voltage pulse electric field treatment step ( Via 20).

However, the present invention is not limited thereto, and after cooling the first sterilized sap at a temperature of about 55 to 65 ° C. via the above ultra-high temperature sterilization step 10, it is left at room temperature for about 1 to 3 days. Then, the high voltage pulse electric field treatment step 20 may be performed, and by this treatment, perfect sterilization may be performed on heat resistant spore generating bacteria and fungi.

Filtration step 30 as an optional step in the present invention is not for microbial sterilization, but for about 5 minutes at 2 to 3 seconds heating and about 55 to 65 ° C. in the ultra-high temperature sterilization step 10 described above. It is to remove protein coagulant of the size that can be recognized by the naked eye during the maintenance process within. Therefore, the filtration apparatus 31 does not need to use an expensive ultrafiltration membrane having a micro pore size of about 0.2 μm, and does not exclude such a size, but may also use a filtration membrane having a pore size of about 1 to 2 μm. Suffice.

The sterilized sap via the above steps can be marketed by being poured into a suitable container such as a can, bottle, resin coated paper package, etc., which is finally pre-sterilized as it is.

In addition, after the addition of sugar or fructose at a concentration of 0.2 to 5% in the sterilized sap according to the present invention, carbon dioxide gas may be contained at a pressure of 1.4 to 3.5 kg / cm ² to impart freshness and freshness. If necessary, at least one of any flavorings conventionally used in food, such as vanilla flavor, cognac flavor, strawberry flavor, banana flavor, chocolate flavor, pineapple flavor, and apple flavor, may be included in 0.0001 to 0.02 wt%.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, which are intended to illustrate the present invention but do not limit the present invention.

(Example)

Comparative Examples 1 to 5: viable cell count according to sterilization conditions

The bamboo sap collected from the production area was completely sterilized using an autoclave, and then inoculated with Escherichia coli so that the initial bacterial count was 1.0 × 10 ⁸ before sterilization, followed by the following sterilization treatment. It was.

Comparative Example 1 was a moist heat sterilization treatment group at 85 ° C. for 10 minutes, Comparative Example 2 was a high temperature instant sterilization treatment group at 140 ° C. for 2.5 seconds, and Comparative Example 3 had an electrode spacing of 0.2 cm, an electric field intensity of 10 μs / cm, and a pulse width of 1.2 μs. The high voltage pulse electric field treatment group of 30 times of high voltage pulses with a frequency of 60 Hz, and Comparative Example 4 and Comparative Example 5 show a sterilization treatment group using micropore size filtration membranes of 0.2 µm and 1.0 µm.

The bactericidal effect on bamboo sap was measured by the change in the total viable cell count after sterilization. The total viable cell number was measured by diluting stepwise, and then plated on bifmaltodextrose agar plate nutrient medium, and cultured at 37 ° C. for 2-3 days, followed by colony counter. Total viable count is viable cell / ml.

The results are shown in Table 1 below, and the following values are average values for 100 samples, respectively.

Comparative Example Nos. Sterilization Method Total viable count Comparative Example 1 Moist heat sterilization 1.1 × 10 ² Comparative Example 2 UHTST 1.6 × 10 ¹ Comparative Example 3 HVPEF 1.8 × 10 ⁴ Comparative Example 4 0.2 μm MF 0.3 × 10 ¹ Comparative Example 5 1.0 μm MF 0.6 × 10 ⁴

From the results of Table 1 above, it was found that the use of any one of the above sterilization methods alone, which does not seriously affect the quality of the product by avoiding extreme moist heat conditions, does not provide a definite sterilization or bactericidal effect. It became. In the above, even when a micropore size filtration membrane of 0.2 μm was used, it was estimated that microorganisms were detected in the filtrate from the external environment resulting from the filter joint or the regeneration process.

From the above results, in the case of Comparative Example 2 and Comparative Example 4 showing comparatively good values, considering the initial bacterial count (1.3 × 10 ² × 1800 ml) before sterilization in bamboo sap in the 1.8 L product, 37 and 7 products per 1000 products show the viability of live bacteria.

Comparative Examples 6 to 23: change of viable cell number over time according to sterilization conditions

Comparative example 1, wherein the bamboo sap collected from the production area (24 hours after collection) was subjected to no treatment or sterilization treatment, and then stored at 4 ° C., 18 ° C. and 25 ° C. over time. Measurement was carried out under the same conditions and methods as in ˜5.

The results are shown in Table 2 below. In the case of sterilization or sterilization treatment, the viable cell count 'zero' was maintained in most of the samples, but a large number of viable cell counts were measured in some samples. Is the average value for.

Storage temperature (℃) storage duration 0 days 3 days 1 week 1 month 3 months Comparative Example 6 No treatment 4 1.3 × 10 ² 3.2 × 10 ² 6.8 × 10 ² 4.5 × 10 ³ - Comparative Example 7 18 1.3 × 10 ² 2.4 × 10 ³ - - - Comparative Example 8 25 1.3 × 10 ² 1.8 × 10 ⁴ - - - Comparative Example 9 Moist heat sterilization 4 - - - 6.7 3.6 × 10 ¹ Comparative Example 10 18 - - 1.5 2.3 × 10 ² 1.9 × 10 ¹ Comparative Example 11 25 - - 0.5 6.3 × 10 ¹ 2.1 × 10 ¹ Comparative Example 12 UHTST 4 - - - - 3.2 Comparative Example 13 18 - - - 4.3 6.9 × 10 ¹ Comparative Example 14 25 - - 1.7 0.8 × 10 ² 9.2 × 10 ¹ Comparative Example 15   HVPEF 4 - 0.8 1.2 × 10 ¹ 8.1 × 10 ¹ 2.6 × 10 ¹ Comparative Example 16 18 - 3.1 0.4 × 10 ² 3.1 × 10 ² 1.7 × 10 ¹ Comparative Example 17 25 - 6.2 0.7 × 10 ² 4.8 × 10 ² 1.5 × 10 ¹ Comparative Example 18 0.2 μm MF 4 - - - - 0.5 Comparative Example 19 18 - - - 1.1 2.3 × 10 ¹ Comparative Example 20 25 - - 0.4 3.1 × 10 ² 4.2 × 10 ² Comparative Example 21 1.0 μm MF 4 - 0.2 0.4 × 10 ¹ 2.6 × 10 ¹ 3.5 × 10 ¹ Comparative Example 22 18 - 1.3 0.2 × 10 ² 1.6 × 10 ² 5.7 × 10 ¹ Comparative Example 23 25 - 2.7 0.4 × 10 ² 2.8 × 10 ² 9.4 × 10 ¹

In some comparative examples, less viable cell counts at 3 months after sterilization were determined to be due to the advent of killing periods with a decrease in sugars and amino acids and mineral components in the medium.

From the above results for bamboo sap, which sterilization method was adopted, it was finally evaluated as inappropriate for commercial scale sterilization method.

Examples 1 to 3 live cell count under sterilization conditions according to the present invention

The bamboo sap collected from the production area was completely sterilized using an autoclave, and then inoculated with Escherichia coli so that the initial bacterial count was 1.0 × 10 ⁸ before sterilization, followed by the following sterilization treatment. It was.

Example 1 was maintained at 60 ° C. for 5 minutes after high temperature instantaneous sterilization for 2.5 seconds at 140 ° C., and then treated with 30 high voltage pulse electric fields with an electric field strength of 10 Hz / cm, a pulse width of 1.2 Hz, and a frequency of 60 Hz. Example 2 was maintained at room temperature for 3 days after the high temperature instantaneous sterilization treatment at 140 ° C. for 2.5 seconds, and then treated 30 high voltage pulse electric fields with an electric field intensity of 10 Hz / cm, a pulse width of 1.2 Hz, and a frequency of 60 Hz. One example is shown, and Example 3 shows the case of filtration treatment using a 1.0 micron pore size filtration membrane following Example 1, and Example 4 is followed by Example 2 using a micropore size filtration membrane of 1.0 μm. The case of filtration process is shown.

The bactericidal effect on bamboo sap in Examples 1 to 4 was determined by the change in the total viable cell number after sterilization. The total viable cell number was measured by diluting stepwise, and then plated on bifmaltodextrose agar plate nutrient medium, and cultured at 37 ° C. for 2-3 days, followed by colony counter. Total viable count is viable cell / ml.

The results are shown in Table 3 below, and the following values are average values for 100 samples, respectively.

Example Nos. Total viable count Example 1 0.2 × 10 ^-1 Example 2 0.0 Example 3 0.2 × 10 ^-1 Example 4 0.0

According to the killing method according to the present invention from the results of Table 3, it was found that a certain sterilization or bactericidal effect can be obtained.

The above results indicate the probability that microorganisms can be detected in only 2.6 samples out of 100 million 1 ml samples, even in the case of Examples 1 and 3, which are relatively less sterilizing. It represents the probability that microorganisms can be detected in only 4.7 out of 1 million products. In particular, in the case of Example 2 and Example 4, it is shown that a complete sterilization effect can be obtained.

Examples 5-7 and 8-10: Changes in viable cell numbers over time

After the sterilization treatment of the bamboo sap (24 hours after harvesting) collected from the production area according to the method of Examples 1 and 2 described above, the change over time of the viable cell number was stored while storing at 4 ℃, 18 ℃ and 25 ℃ Measurements were made under the same conditions and methods as in Examples 1 to 4 described above.

The results are shown in Table 4 below, and the following measured values are average values for 100 samples.

Sterilization Method Storage temperature (℃) storage duration 0 days 3 days 1 week 1 month 3 months Example 5 Method of Example 1 4 - - - - 0.0 Example 6 18 - - - - 0.0 Example 7 25 - - - - 0.3 Example 8 Method of Example 2 4 - - - 0.0 0.0 Example 9 18 - - - 0.0 0.0 Example 10 25 - - - 0.0 0.0

According to the sterilization method according to the present invention from the above results it was confirmed that the perfect sterilization was done, the sterilization method according to the invention for bamboo sap turned out to be very effective as a commercial and industrial scale sterilization method.

Examples 11 and 12: bactericidal effect on spore forming bacteria

After inoculating Bacillus subtilis , a heat-resistant spore-forming bacterium, to the bamboo sap collected from the production area (24 hours after collection) to make the initial bacterial count 1.0 × 10 ⁸ , and according to the method of Examples 1 and 2 described above. After the sterilization treatment was performed, the change over time of the viable cell number during storage at 37 ° C. was measured under the same conditions and methods as in Examples 1 to 4 above.

The results are shown in Table 5 below, and the following measured values are average values for 100 samples.

Example Nos. Total viable count Example 11 0.4 × 10 ^-1 Example 12 0.0

From the above results, according to the sterilization method according to the present invention, it was confirmed that almost perfect effective sterilization was possible against spore forming bacteria.

Examples 13 and 14 and Comparative Example 24: Changes in the quality of bamboo sap according to the sterilization conditions of the present invention

The pH, sugar and free amino acid contents of the bamboo sap without sterilization and the bamboo sap after the sterilization according to Examples 1 and 2 were measured as changes over time before and after sterilization. And Examples 13 and 14, the results are shown in Table 6 below.

pH Sugar (° Brix) Amino Acid Content (mg / ml) Example 13 4.57 0.69 20.24 Example 14 4.55 0.69 21.62 Comparative Example 24 (No Treatment Control) 4.54 0.71 21.86

The results in Table 6 above show that the sterilization method according to the present invention has little effect on the quality characteristics of the sap.

Test Example 1: Sensory Test on Sterilized Products

Untreated bamboo sap of Comparative Example 6, which was cooled to a temperature of 4 ° C. for each non-smoker (a total of 100 test subjects including 10 males and 10 females of each age group) in their 20s to 60s (after collection) 24 hours elapsed), wet heat sterilization sap of Comparative Example 9 (one month after sterilization), ultra-high temperature sterilization sap of Comparative Example 12 (one month after sterilization), ultra-high-voltage pulse electric field treatment sap of Comparative Example 15 (one month after sterilization) Elapsed), 0.2 μm micropore size filtration membrane disinfection sap of Comparative Example 18 (one month after sterilization), 1.0 μm micropore size filtration membrane disinfection sap of Comparative Example 21 (one month after sterilization), Examples 1 and 2 A blind panel test was performed on the sterilized sap (1 month after sterilization) according to the invention, and the sensory test results for the flavors are shown in Table 7 below.

Here, sap evaluated by 80 or more as good was ⊙, 60 assessed as good by O, 40 evaluated by good by △, and 20 or less evaluated by good by X .

Sensory test evaluation result for flavor Example 1 (ultra high temperature instantaneous sterilization + high voltage pulse electric field treatment within 5 minutes) ⊙ Example 2 (ultra high temperature instantaneous sterilization + high voltage pulse electric field treatment after 2 days left at room temperature) ⊙ Comparative Example 6 (No treatment 24 hours) ⊙ Comparative Example 9 (Hot Heat Sterilization) △ Comparative Example 12 (Ultra High Temperature Instant Sterilization) O Comparative Example 15 (High Voltage Pulse Electric Field Treatment) X Comparative Example 18 (0.2 μm pore disinfection treatment) O Comparative Example 21 (1 μm pore disinfection treatment) X

From the results of Table 7 above, the sterilization method according to the present invention maintains a flavor equivalent to that of fresh sap after 24 hours after collection, even for products that have passed one month after sterilization in flavor during drinking. As a result, the sterilization method according to the present invention was found to be able to significantly improve the long-term storage and to enable commercial distribution with little effect on the sap product.

Example 15 Preparation of Sap Beverage

After adding fructose and pineapple flavor at 2.5% concentration and 0.002% concentration, respectively, to the sterilized bamboo sap prepared according to Example 1, containing carbon dioxide gas at a pressure of 2.8kg / cm ² according to the present invention. Bamboo sap soft drinks were prepared.

As described above, the sterilization method according to the present invention has a sterilization effect much more effective than the conventional autoclave, 85-95 ° C., 10-minute wet heat sterilization method, or 60 ° C., 30-minute low-temperature sterilization method. It is an effective sterilization method that minimizes the destruction of ingredients and does not impair the flavor of the sap, and minimizes the energy cost of sterilization to less than 1/10. It is expected that the sap soft drink using this product is more natural-friendly, can adequately meet the tastes of our people, and contribute greatly to the health of the people.

1 is a diagram illustrating a sap sterilization method according to the present invention.

-Explanation of symbols for the main parts of the drawing-

10: Ultrahigh High Temperature Short Time Sterilization Step

11: high pressure injection and cooling device 12: nozzle

13: heater 14: volatile component cooling device

15: coiled pipe 16: solenoid valve

17,18,19,20: conduits

20: High Voltage Pulsed Electric Fields Processing Steps

21: high voltage pulse electric field generator

30: filtration step 31: filtration apparatus

Claims (10)

Sap sterilization method consisting of the following steps: (A) ultra-high temperature sterilization step of the sap to maintain for 2-3 seconds at 135 ~ 140 ℃; (B) A high voltage pulse electric field treatment step of applying high voltage pulses having an electrode interval of 0.1 to 0.5 cm, an electric field strength of 3 to 25 mA / cm, a pulse width of 0.5 to 3.0 Hz, and a frequency of 50 to 80 Hz. The sap sterilization method according to claim 1, wherein the sap heated instantaneously to ultra high temperature in the ultra-high temperature instantaneous sterilization step is rapidly inflated and rapidly quenched by a nozzle into a high pressure spray and a cooling device. The method of claim 2, wherein in order to forcibly collect a small amount of volatile components volatilized from the sap in the ultra-high temperature sterilization step (A), the sap sterilization method is further condensed with the non-volatile components. 4. The high voltage (B) of claim 3, wherein the sterilized sap quenched by nozzle spraying in the above (A) ultra-high temperature sterilization step is maintained in a temperature range of 55 to 65 DEG C and within 5 minutes in the above temperature range. Sap sterilization method via pulse electric field treatment step. The sap sterilization according to claim 3, wherein the sterilized sap quenched by nozzle injection in the above (A) ultra-high temperature sterilization step is stored at room temperature for 1 to 3 days, and then (B) sap sterilization via the high voltage pulse electric field treatment step. Way. The method of claim 1, wherein the sterilized sap passing through the (B) high voltage pulse electric field treatment step is further passed through (C) a filtration step of removing coagulated protein using a filtration membrane having a micropore size of 1.0 to 2.0 µm. Sap sterilization method. The sap sterilization method according to claim 1 or 2, wherein the pulse electric field applied in the (B) high voltage pulse electric field treatment step is an exponential wave pulse or a square wave pulse. The said sap is at least 1 sort (s) selected from the group which consists of a bamboo, a crocus tree, a maple, a bamboo, birch, a birch, a birch, a mandarin tree, and a wood Sap sterilization method of sap. The sap according to claim 1 or 2, wherein the sugar or fructose is contained in a concentration of 0.2 to 5% by weight, the perfume is contained in a concentration of 0.0001 to 0.02% by weight, and the carbon dioxide is contained at a pressure of 1.4 to 3.5kg / cm ² . Sap drink according to sterilization method. 10. The sap of claim 9, wherein the sap is at least one sap selected from the group consisting of bamboo, crocus tree, maple tree, cypress, birch, birch, birch, mandarin and thigh. beverage.