KR100748439B1 - The washing composition comprising electrolyzed-water for preventing microbial contamination of raw materials of livefood and cereals - Google Patents

Abstract

This research is intended to reduce the risk of microorganisms from commercial raw materials and grains on the market, and to kill the initial microorganisms through physical and chemical treatment methods without any quality changes, to ensure safety by food poisoning microbial contamination and to maintain high quality. To a composition. More specifically, the cleaning composition of the present invention containing the electrolyzed water and citric acid of the present invention exhibits an effective reducing effect of Bacillus cereus, a harmful microorganism, when treated to raw materials and grains, thereby ensuring safety by food poisoning microbial contamination. It is possible to provide an antimicrobial cleaning composition that helps maintain high quality.

Raw materials, grains, microorganisms, natural sterilizing water, cleaning composition.

Description

The washing composition comprising electrolyzed-water for preventing microbial contamination of raw materials of livefood and cereals}

Figure 1a is a diagram showing the total bacterial counts by washing water treatment group of brown rice measured at room temperature and 40 ℃,

Figure 1b is a diagram showing the yeast and mold by washing water treatment group of brown rice measured at room temperature and 40 ℃,

Figure 1c is a diagram showing the measurement of E. coli group by washing water treatment group of brown rice at room temperature and 40 ℃,

Figure 2 is a view showing the results when the total number of bacteria, yeast and mold, E. coli group treatment by washing water treatment group of brown rice at 50 ℃,

FIG. 3 is a diagram showing Bacillus cereus bacteria by washing water treatment group of brown rice inoculated with Bacillus cereus strain at room temperature and 40 ° C.

4 is a diagram showing Bacillus cereus bacteria measured at room temperature and 40 ℃ by washing water treatment group of brown rice inoculated Bacillus cereus spores,

FIG. 5 is a diagram showing Bacillus cereus bacteria by washing water treatment group of glutinous rice inoculated with Bacillus cereus strain at room temperature and 40 ° C.

FIG. 6 is a diagram showing Bacillus cereus bacteria measured by washing water treatment group of glutinous rice inoculated with Bacillus cereus spores at room temperature and 40 ° C.,

FIG. 7 is a diagram showing Bacillus cereus bacteria by washing water treatment group of barley inoculated with Bacillus cereus strain at room temperature and 40 ° C.

FIG. 8 is a diagram showing Bacillus cereus bacteria by washing water treatment group of barley inoculated with Bacillus cereus spores at room temperature and 40 ° C.

FIG. 9 is a diagram showing Bacillus cereus bacteria measured at room temperature and 40 ° C. according to the washing water treatment group of Yulmu inoculated with Bacillus cereus strains.

FIG. 10 is a diagram showing Bacillus cereus bacteria measured at room temperature and 40 ° C. according to the washing water treatment group of Yulmu inoculated with Bacillus cereus spores.

The present invention relates to a cleaning composition containing natural antibacterial functional water for reducing raw material microorganisms and raw grains containing citric acid.

Recently, consumer's interest in health is increasing and various diseases are soaring, and awareness of the connection between food and health is emerging. In particular, as the paradigm for health changed the prevention of diseases rather than the treatment of diseases, the green wind also appeared in the food market, which led to the emergence of eco-friendly, health and convenience food industries. The reproductive system, which began to receive attention as an alternative to health foods for the representative diseases of modern people, began to spread significantly in SMEs since 1997, and in the heyday, as many as 80 to 100 reproductive companies entered the market. Last year, the size of the food market reached 210 billion won and exports amounted to 4.44 million won (about 5.5 billion won) and the market is expected to exceed 300 billion won by 2005.

However, despite the rapid growth of the reproductive market, the administration has not been able to support it, and the definition and relevance criteria of reproduction are insufficient. In industrial terms, the primary concern for reproduction is the development of microbial abatement techniques to ensure safety. Reproduction always involves the risk of microbial contamination because it uses raw materials that are not heat treated. The Korea Consumer Protection Agency collected 40 reproductive products in January and conducted a hygiene test. As a result, food poisoning bacteria and E. coli were detected in seven products, revealing hygiene problems. The reproductive standards standards, which set quantitative limits of microbial counts to ensure the safety of reproductive products, were enacted in late January, but may take a long time to be announced and implemented. Voice is high. The Korea Food and Drug Administration (KFDA) said on January 26, that the food poisoning bacteria Clostridium perfringens and Bacillus cereus, which cause diarrhea and abdominal pain, vomiting, are less than 100 and 1000, respectively. A new version of the Food Standards and Standards, which introduces a new standard for reproductive organisms, should be drafted.

The general manufacturing process of reproduction is washing, drying and pulverizing after washing, selecting or stripping according to the characteristics of the raw materials received, and mixing and sealing each raw material in a constant ratio. During this process, microorganisms can be controlled by the washing process. Most of these processes are washed with running water, but some manufacturing processes use organic acids or solvents to enhance the washing effect.

One of the biggest concerns for the safety of reproductive products is microbial contamination. Harmful microorganisms have been detected in some of the commercially available raw products, causing problems. Microorganisms such as bacteria, yeast and mold are present in the raw materials of most reproductive products, and since the reproductive products do not use heat during the manufacturing process, it is difficult to control the microorganisms. In addition, E. coli is an indicator of the presence of fecal contamination, and is an important hygiene as a means often applied to water quality tests. This is because E. coli is present only in the intestine of mammals, so the only outflow route is feces. Escherichia coli is a harmless germ, but it is used as an indicator of contamination, indicating the possibility of contamination by other poor germs. Therefore, eating water or food containing Escherichia coli does not mean that you will soon get an infectious disease. It can be interpreted that it is only likely to catch.

In summary, the cleaning method using organic acid, electrolyzed water, ozone water, etc., which are currently used generally, has a limited reduction effect on pathogenic bacteria such as Escherichia coli and Bacillus cereus, and thus a more efficient cleaning composition is required. .

Accordingly, the present inventors reduce the microorganisms of cereals based on previous researches related to securing microbiological safety of raw materials and cereals, and search for washing water without change in quality, and confirm the antibacterial activity thereof. Was completed.

This study aims to provide a cleaning composition for reducing microorganisms and preventing quality change by developing a natural antibacterial functional water that satisfies the reduction of harmful microorganisms and the maintenance of high quality from raw foods and cereals in the market.

In order to achieve the above object, the present invention provides a cleaning composition comprising electrolytic water and citric acid having a harmful microorganism reduction effect of raw materials and grains.

As the electrolyzed water, it is preferable to use acidic electrolyzed water, alkali electrolyzed water or a combination thereof, preferably acidic electrolyzed water, and the above acidic or alkaline electrolyzed water is commercially available, for example, available from Korea E & S First. A small amount of NaCl was added to the tap water in the field using the strong electric water generator (A2-1000) model, and using an electrolytic water maker, the acidic water had a redox potential of 1,000 mV to 1,100 mV and a pH of 1 to 6, preferably pH. It is preferable to use 2-4, and it is preferable that alkaline electrolytic water is -830 mV--850 mV in redox potential and pH 11.0-11.2.

The citric acid may be used by adding about 1 to 5%, preferably about 1 to 2% of the total volume of electrolyzed water.

The harmful microorganisms include Clostridium perfringens, Bacillus cereus, mold and yeast, and the like.

The raw materials and grains include brown rice, glutinous rice, barley, yulmu and the like.

The cleaning composition may include a solid phase cleaning agent such as soap or the like, or a liquid cleaning composition.

The cleaning composition comprising the electrolytic water and citric acid of the present invention can effectively reduce the harmful microorganisms, and can provide a natural sterilized functional water does not affect the quality change.

The present invention will be described in more detail based on the following examples and experimental examples, but the present invention is not limited thereto.

Example 1 Preparation of Cleaning Composition

1-1. Alkaline Electrolyzed Water Manufacturing

A small amount of NaCl is added to tap water at the site using Hankook ESP Co., Ltd. model of strong electric seawater generator (A2-1000), and redox potential of -830 mV ~ -850 mV and pH 11.0 using electrolytic water maker. Alkali electrolytic water of -11.2 was prepared and used (hereinafter, referred to as "AIEW:").

1-2. Acid electrolytic water production

A small amount of NaCl is added to tap water in the field using Hankook ESP Co., Ltd.'s strong electric water generator (A2-1000) model, and redox potential of 1,000 mV ~ 1,100 mV and pH 2.4 ~ 2.6 using electrolytic water maker. Was prepared and used (hereinafter referred to as "AcEW").

1-3. alkali Electrolytic water  And citric acid merge Function  Produce

1 mg of citric acid (YAKURI PURE CHEMICALS, KYOTO, JAPAN, TEST NO. 09106 1612) was mixed with 1 L of alkaline electrolyzed water prepared in 1-1, and used as a sample of the following experimental example (hereinafter referred to as "AlEW-CA").

1-4. Production of acid electrolytic water and citric acid combined functional water

1 mg of citric acid (YAKURI PURE CHEMICALS, KYOTO, JAPAN, TEST NO. 09106 1612) was mixed with 1 L of the acidic electrolyzed water prepared in 1-2, and used as a sample of the following experimental example (hereinafter referred to as "AcEW-CA").

1-5. Designation of experimental group

The experimental group was designated as described in Table 1 below. As a positive control group, 100 ppm of sodium hypochlorite (NaClO), which is currently used for washing at the factory, was used. As a negative control group, only washing with tap water was used.

 Experimental group   Treatment condition None Do nothing (raw) Control Washed only with tap water Water Tap water immersion NaClO 100 ppm sodium hypochlorite immersion AlEW Alkaline Electrolyzed Water Immersion AcEW Acid electrolytic water immersion CA 1% citric acid immersion AlEW + CA Alkaline Electrolyzed Water + 1% Citric Acid Immersion AcEW + CA Acid Electrolyzed Water + 1% Citric Acid Immersion

Reference Example 1. Sample Collection

The samples used in this study were measured from microbial total bacteria using the one sent from the participating company, Erom Life. Each sample was immediately stored at 4 ° C. and used for the experiment.

Reference Example  2. Test strain preparation

The test strain used in this experiment was obtained from B. cereus (ATCC 12480, 13061, 14579) from the National Institutes of Health. The stock culture was cryopreserved in -70 ° C rapid freezer (VWR Co, USA) using TSB (tryptic soy broth; Difco, USA) with 30% glycerol, and culture stock for this test. After thawing at the refrigeration temperature, 100 μl was taken and placed in 10 ml TSB, followed by preculture at 35 ° C. for 24 hours.

The starter culture (Starter culture) was inoculated again in 100 ml TSB (tryptic soy broth) from the pre-culture, incubated for 24 hours at 35 ℃ and each 5ml taken and mixed in a sterilized centrifuge tube. The mixed strain was centrifuged at 5,000 × g for 5 minutes (Micro-12, Hanil, Korea), and then resuspended in sterile 0.2M PBS (phosphate buffer solution, pH7.4) solution to dilute the cell concentration according to the purpose of the experiment. It was used as a standard bacteria solution.

Reference Example 3. Preparation of Test Spores

See the method of Jaquette (CB Jaquette and LR Beuchat, Journal of Food Protection, Vol. 61, No. 5, 1998) to isolate spores as follows.

0.1 ml of the cell suspension was inoculated in nutrient medium (Nutrient agar; NAMS, pH6.8, 0.05 g of manganese sulfate per liter) and plated, and incubated at 30 ° C. for 72 to 76 hours. The spores were harvested when they were observed under a microscope to form more than 85% spores.

Spores were added to 5 mL of sterile distilled water on the cultured NAMS medium and harvested spores in the surface suspended state using a sterile glass rod. This process was repeated twice and centrifuged at 2,600 × g (5 ° C., 20 min) to discard supernatant and harvest spores. The precipitate was centrifuged at 6000 x g for 10 minutes after the addition of 100 ml sterile water. The final precipitate was stored at 1 ° C. and used for the experiment.

Experimental Example 1. Measurement of the effect on the harmful microorganisms

In order to examine the effect on the reduction of the harmful microorganisms of the cleaning composition of the present invention, the brown rice was treated with immersion water for each experimental group at room temperature and 40 ° C. for 3 hours, respectively, and the total bacterial count, yeast, mold and coliform group were treated. The reduction effect of was measured.

1-1. Microbial total bacteria analysis

The microbial total bacteria were analyzed for total bacteria and yeasts and molds. Each sample contains 90ml of 0.1% peptone water sterilized in 10 g in a stomacher bag and stomacher for 120 s, followed by step dilution in peptone water to measure the total number of bacteria, yeast and mold. , DIFCO) plate and PDA (potatodextrose agar, DIFCO) plate was dispensed and plated 0.1ml. For the measurement of mesophilic bacteria, PCA plates were incubated at 35 ° C. for 24 hours to count colonies. For the measurement of yeast and mold, PDA plate was incubated for 48 hours at 25 ℃ colony count was expressed as log CFU / g.

As shown in Figure 1a, the total microbial count of brown rice was high at 6.9 log CFU / g in the untreated group, and the control group washed with normal tap water reduced only about 0.7 log CFU / g, so that tap water washing had little effect. I could confirm it. The experimental group treated with each treatment at room temperature showed a 2 log CFU / g reduction effect compared to the control. In the simultaneous treatment group of electrolyzed water and citric acid at a temperature higher than room temperature, bacteria were not detected, and an excellent reduction effect was confirmed.

In the case of yeast and mold, as shown in FIG. 1B, the bacteria showed similar tendency to the total bacterial count, and bacteria were detected at both room temperature and 40 ° C. treatment, but 1 log CFU / g was more excellent at 40 ° C. treatment than room temperature. I could confirm it.

4-2. Analysis of coliform

The coliform group was measured by dispensing 0.1 ml of the dilution peptone number on an EMB (eosin methylene blue agar, DIFCO) plate and smearing. The trace coliform was measured using a 3M Petri film (US, 3M / Huco). After the step dilution, 1 ml was taken and dispensed into a 3M Petri film, followed by incubation at 35 ° C. for 24 hours, and the colony count was expressed as log CFU / g.

In the case of E. coli group as shown in Figure 1c, the none treated group was not treated anything was 10 ⁶ ~ 10 ⁷ level, in the control only washed with normal tap water had little reduction effect compared to the untreated group. On the other hand, in the combined treatment of electrolyzed water and citric acid, the control showed a 2.5 log CFU / g reduction compared to the control, and at 40 ℃ treatment, a significant reduction of 3.4 log CFU / g to 3.9 log CFU / g in the tap water and alkaline electrolyzed water immersion treatment groups. E. coli was not found in the 1% citric acid treatment group and the electrolytic water and citric acid combination treatment group.

In addition, as shown in Figure 2, irrespective of the type of immersion water, total bacteria, yeast, mold and E. coli were not found when treated at a temperature of 50 ℃ for 3 hours to confirm the excellent microbial inhibitory effect of the cleaning composition of the present invention Could.

Experimental Example 2. Measurement of Bacillus cereus reduction effect

In order to determine the effect on the Bacillus cereus bacteria reduction of the cleaning composition of the present invention, the grains inoculated Bacillus cereus strain and spores by the method described in Experimental Example 2-1 and Experimental Example 2-2 at room temperature, Treatment time was set to 3 hours with immersion water for each experimental group at 40 ℃.

2-1. Strain and Spore Dilution

Reference Example 2 to the standard inoculum in TSB after 24 hours subcultured in 35 ℃ were washed by centrifugation for 15 minutes and the supernatant twice with discard of sterile distilled water to 2,000 × g for the initial concentration of about 10 was suspended ⁷ CFU / Ml.

2-2. Strain and Spore Inoculation

The spores of Reference Example 3 were added to sterile distilled water at 80 ° C. and suspended at about 10 ⁹ CFU / ml and immersed for 5 minutes in the strain suspension and spore suspension heated at 80 ° C. for 5 minutes in B. cereus strains and B. spp . cereus spores were inoculated to a final concentration of 10 ⁷ CFU / g. The inoculated cereals, which are cereal samples, were dehydrated and dried on a clean bench, and refrigerated at 4 ° C and used for the experiment.

2-3. Bacillus cereus ( Bacillus cereus)  analysis

Bacillus cereus 10 g of untreated and 10 g of untreated samples were added to a wall pack, and 0.1% peptone water (1:10 w / v) was added to a stomacher (Seward, laboratory blender stomacher). After homogenizing for 2 minutes at 400), the homogenized solution was diluted 10-fold stepwise, streaked on MYP agar (Oxoid, England) plate medium, incubated for 24 hours at 35 ° C, and the typical pink colonies with cloudy rings were selected. It was measured by counting.

2-4. Influence on Brown Rice

Brown rice inoculated with Bacillus cereus strain and spores were treated with immersion water for each experimental group at room temperature and 40 ° C., respectively, for 3 hours.

Bacillus cereus as shown in FIG. When inoculated with bacteria, acid, alkaline water, and citric acid treatment groups showed a significant reduction, but compared with 4.3 Log CFU / g reduction rate of sodium hypochlorite, an excellent reduction effect of 5 Log CFU / g in the combined treatment of electrolytic water and citric acid. Indicated.

Bacillus cereus spores were inoculated with citric acid and electrolyzed water as shown in Fig. 4, showing an excellent reduction rate of 3.1 to 3.2 log CFU / g.

2-5. Influence measurement on glutinous rice

 Glutinous rice inoculated with Bacillus cereus strains and spores were treated at room temperature and 40 ° C. with immersion water for each experimental group for 3 hours.

As shown in Figure 5, when the Bacillus cereus strain inoculated glutinous rice immersed at 40 ℃ showed a higher reduction rate of 0.8 ~ 1.8 Log CFU / g than room temperature immersion, the most effective electrolytic water and citric acid combination treatment group than Control Excellent reduction effect of 4.2 ~ 4.3 Log CFU / g was confirmed.

As shown in Figure 6, even in the glutinous rice inoculated Bacillus cereus spores showed a higher reduction rate when immersed at 40 ℃ than room temperature, showing a high reduction rate of 3.6 Log CFU / g in the combination treatment group .

2-6. Influence measurement on barley

Barley inoculated with Bacillus cereus strain and spores were treated with immersion water for each experimental group at room temperature and 40 ° C., respectively, for 3 hours.

As shown in Figure 7, when the Bacillus cereus strain inoculated glutinous rice immersed at 40 ℃ showed a higher reduction rate of 0.5 ~ 1.5 Log CFU / g than room temperature immersion, the most effective electrolytic water and citric acid combination treatment group than Control Excellent reduction effect of 4.9 ~ 5 Log CFU / g was confirmed.

As shown in Figure 8, even in the glutinous rice inoculated Bacillus cereus spores showed a higher reduction rate when immersed at 40 ℃ than room temperature, showing a high reduction rate of about 3.4 Log CFU / g in the combination treatment group It was.

2-7. Measure impact on yield

The Bacillus cereus strain and the spores inoculated with spores were treated with immersion water for each experimental group at room temperature and 40 ° C., respectively, for 3 hours.

As shown in FIG. 9, when the Bacillus cereus strain inoculation rate was immersed at 40 ° C., the reduction rate was about 1.3˜6.16 Log CFU / g than the room temperature immersion, and the most effective electrolytic water and citric acid combination group at room temperature Excellent reduction effect of 2.8 Log CFU / g than control was confirmed.

As shown in Figure 10, even when immersed at 40 ℃ even in the yulmu inoculated Bacillus cereus spores showed a higher reduction rate of 0.5 ~ 1.0 Log CFU / g than when immersed at room temperature, 3.6 Log CFU in the combination treatment group It showed a high reduction rate of about / g.

Raw materials and cereals such as brown rice, glutinous rice, barley, and barley that are treated with natural antibacterial water of the present invention effectively reduce harmful microorganisms and at the same time satisfy antibacterial and high quality maintenance such as minimal effects on sensory and nutritional components. It can provide a natural antimicrobial cleaning composition. In addition, when the minimum heat treatment is used in combination with the antimicrobial cleaning composition, the sterilization effect is significantly increased and the microorganisms are completely killed. Therefore, it is expected that the antibacterial cleaning water will greatly contribute to securing the microbiological safety of the food.

Claims (3)

Cleaning composition in the solid or liquid form containing 1 to 2% by weight of citric acid relative to the volume of the acidic electrolytic water or alkaline electrolytic water having a harmful microbial effect of reproductive raw materials and grains. delete delete

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