KR101085458B1 - Sequential sterilization-disinfection method of fruits and vegetables using chlorine disinfectant - Google Patents

Abstract

The present invention relates to a composite sterilization method of fruit vegetables using a chlorine disinfectant disinfectant, and more particularly, two kinds of fruit vegetables are sequentially immersed by immersing them in chlorine dioxide water and chlorine water, micro acid electrolytic water or strong acid electrolytic water. It relates to a compound sterilization method of fruit and vegetable sterilization, characterized in that the sterilization of the chlorine-based disinfectant.

Combined sterilization method of fruit vegetables of the present invention, compared to the conventional sterilization method, it can provide an improved sterilization effect even with the use of a smaller amount of disinfectant, economically advantageous new sterilization method, environmental load In addition, it brings additional economic benefits, such as wastewater treatment, and has the effect of improving the worker's working environment due to the chlorine odor generated by using a high concentration of chlorine disinfectant. In addition, by using the disinfection method of the present invention, fresh and clean lettuce, blue lettuce, radish sprouts, buckwheat seeds and radish seeds and other vegetables can be enjoyed safely.

Combined sterilization method, chlorine dioxide water, chlorine water, electrolyzed water, hypochlorous acid water, blue lettuce, radish sprouts, buckwheat seeds, radish seeds

Description

Sequential sterilization-disinfection method of fruits and vegetables using chlorine disinfectant}

The present invention relates to a composite sterilization method of fruit vegetables using a chlorine disinfectant disinfectant, and more particularly, two kinds of fruit vegetables are sequentially immersed by immersing them in chlorine dioxide water and chlorine water, micro acid electrolytic water or strong acid electrolytic water. It relates to a compound sterilization method of fruit and vegetable sterilization, characterized in that the sterilization of the chlorine-based disinfectant.

As the consumer preference for fresh food increases, the market for fresh seafood with added convenience is continuously expanding, and the development of sterilization technology that can guarantee safety by increasing interest in health is an important theme in the food industry. It was highlighted. In addition, the size of the pretreatment and vegetable market for meals such as school meals and group meals is rapidly increasing. Minimal processing / pretreatment fruits and vegetables cause damage to tissues in the cutting process such as cutting and peeling, causing rapid physiological changes such as increased respiratory volume, microbial infection and browning. In particular, peeling and cutting have a direct impact on the quality of life, such as browning of the surface and softening of tissue. Therefore, there is a need for technology development that can minimize the quality deterioration factor while securing the pretreatment method and microbiological safety suitable for the item.

In general, fresh fruits and vegetables are known to have a total bacterial count of approximately 10 ⁴ -10 ⁶ CFU / g, microorganisms involved in quality deterioration of 10 ³ CFU / g, and 10 ¹ -10 ³ CFU / g of decaying bacteria. It was reported that the number of low temperature bacteria and mesophilic total bacteria exceeded about 10 ⁸ CFU / g in the various vegetable salad products sold in the market. However, fresh foods such as vegetables are difficult to be sterilized under severe conditions including heat sterilization due to the characteristics of the product, and are limited in the range of use due to the fear of consumer's avoidance of the existing disinfectants and concern about human health.

Effective cleaning and sterilization programs in the food processing process are an important part of inactivating microorganisms and inhibiting the growth and accumulation of microorganisms and biofilm formation in production facilities. Therefore, the use of effective and safe disinfectant disinfectant is one of the important issues to be considered for the safety of food. It is estimated that about 150 products are disinfectant disinfectants sold in Korea at the end of 2004. The components used as disinfectants in food processing plants are quaternary ammonium compounds (QAC) 26%, chlorine 22%, and acid / alkaline 16%. , 12% iodine, 8% oxygen, 6% alcohol, and 4% surfactant, but chlorine and alcohol accounted for 2/3 of the total amount. In terms of bactericidal efficacy, chlorine and hydrogen peroxide systems are known to be the best, but in the actual production sites, it has been reported that about 90% of the original sterilization power is lost after 5 days of opening for 10 minutes every day.

Recent new physical methods for securing food safety include high hydrostatic pressure, high voltage pulsed electric fields (PEF), oscillating magnetic fields (OMF), radiation, and light pulses (high). -intensity pulsed light, ultrasonic, ozone (O3), etc. are introduced, and chemical methods include carbon dioxide, bacteriocin, chemicals such as polycationic polymers, and lytic enzymes. There is a hurdle technology that utilizes or combines these physical and chemical treatments in multiple stages.

Each non-thermal sterilization method has different application possibilities depending on the target food and has its own advantages and limitations. For example, ultra-high pressure, vibration magnetic fields, antimicrobial, light pulses and hurdle technology can be applied to weak and solid foods, while high voltage pulse magnetic fields can be used for liquid foods and irradiation can be used for solid foods. Although there is an advantage of reducing the risk of secondary pollution after the packaging method and the vibrating magnetic field, this method has a problem of high initial capital investment.

Until now, such non-thermal sterilization technology has insufficient sterilization power as compared to heat sterilization. Currently, most food producers have heat treatment production facilities. Due to the difficulties in industrialization, there are many problems until the commercialization.

The most widely used chlorine disinfectant for the purpose of disinfection in food processing is used at a concentration of up to about 200 ppm (based on effective chlorine concentration) or higher to obtain effective disinfectant ability. In addition to the problem of residual sterilization and disinfection residues, the worker has difficulty in working due to the high chlorine odor generated during the treatment. On the other hand, the chlorine disinfectant disinfectant has a problem that the sterilization spectrum and microbial chlorine resistance are different depending on the characteristics of the chlorine compound such as chlorine, chlorine dioxide, hypochlorite, etc., compared to the fast disinfecting fast disinfection. In order to solve this problem, it is preferable to use sterilized sterilized water at an effective chlorine concentration of 50 to 60 ppm or less having a relatively small amount of chlorine odor generated. However, in this case, it is difficult to obtain effective sterilization ability, so as an effective method to solve this problem, based on chlorine dioxide, chlorine dioxide is rapidly converted into other chlorine compounds by contact with organic substances, and the chlorine dioxide is lost to chlorine. Increasing the concentration of chlorine dioxide within can enhance sterilization efficacy and increase the effect by adding chlorine with different sterilization spectra.

It is an object of the present invention to improve the sterilization method using the existing single disinfectant, to find a more effective and economical sterilization method for vegetables and the like among the non-heat treatment method to provide fresher vegetables to many people. .

In order to solve the above problems, the present invention, in the sterilization method of fruit vegetables, after sterilizing the primary vegetable sterilized by chlorine dioxide water; Provides a composite sterilization method of fruit and vegetable, characterized in that the second sterilization by immersion in any one selected from the group consisting of chlorine water, microacidic electrolyzed water and strong acid electrolyzed water.

Combined sterilization method of fruit vegetables of the present invention, compared to the conventional sterilization method, it can provide an improved sterilization effect even with the use of a smaller amount of disinfectant, economically advantageous new sterilization method, environmental load In addition, it brings additional economic benefits, such as wastewater treatment, and has the effect of improving the worker's working environment due to the chlorine odor generated by using a high concentration of chlorine disinfectant. In addition, by using the disinfection method of the present invention, fresh and clean lettuce, blue lettuce, radish sprouts, buckwheat seeds and radish seeds and other vegetables can be enjoyed safely.

In the present invention, the sterilization method of fruit vegetables, after sterilizing by immersing the fruit vegetables in chlorine dioxide water; Provides a composite sterilization method of fruit and vegetable, characterized in that the second sterilization by immersion in any one selected from the group consisting of chlorine water, microacidic electrolyzed water and strong acid electrolyzed water.

The composite sterilization method of the present invention is first sterilized by immersing the fruit vegetables in 40 to 60 ppm of chlorine dioxide water for 10 to 20 minutes, and then added to the chlorine water added for 10 to 20 ppm of effective chlorine concentration for 10 to 20 minutes. It may be characterized in that the secondary sterilization by immersion.

In addition, the composite sterilization method of the present invention is first sterilized by immersing fruit vegetables in 40 to 60 ppm chlorine dioxide water for 10 to 20 minutes, and then immersed in 25 to 35 ppm non-acidic electrolyzed water for 10 to 20 minutes. It may be characterized by sterilizing tea.

In addition, the composite sterilization method of the present invention is first sterilized by immersing the fruit vegetables in 40 to 60 ppm chlorine dioxide water for 10 to 20 minutes, and then immersed in 25 to 35 ppm strong acid electrolytic water for 10 to 20 minutes to secondary It may be characterized by sterilization.

In the compound sterilization method of the present invention, the fruit vegetables may be any one selected from the group consisting of lettuce, blue lettuce, radish sprouts, buckwheat seeds and radish seeds.

Hereinafter, the method for complex sterilization of fruit vegetables of the present invention will be described in more detail.

According to the present invention, since the disinfectant ability of the disinfectant disinfectant generally used has different disinfection spectra according to the type of microorganism, it is more effective in terms of disinfectant effectiveness to use two or more disinfectant disinfectants in combination with a single disinfectant disinfectant. It is intended to be used for sterilization of fruit and vegetables, sprout vegetables and their seeds, which are easily sterilized by water treatment in non-heat-treated foods.

The compound sterilization method of the fruit vegetable of the present invention can be used for asepticization of vegetable seeds or sprout vegetables, and in the case of fruits, such as raw foods, which are not cooked mainly, various pathogenic bacteria or bacteria that are undesirable for edible As it is scattered, it is expected to be very helpful in preventing it.

In the present invention, the sterilization method of fruit vegetables, after sterilizing the immersed in chlorine dioxide; To sterilize by sterilizing by immersing in any one selected from the group consisting of chlorine water, microacidic electrolyzed water and strong acidic electrolyzed water.

The composite sterilization method of the present invention is first sterilized by immersing the fruit vegetables in 40 to 60 ppm of chlorine dioxide water for 10 to 20 minutes, and then added to the chlorine water added for 10 to 20 ppm of effective chlorine concentration for 10 to 20 minutes. It may be characterized in that the secondary sterilization by immersion.

Preferably, the sterilization method of the compound sterilization method of the present invention is to sterilize the fruit and vegetable by first immersing it in 50 ppm of chlorine dioxide water for 15 minutes and then immersing it in chlorine water for 15 minutes so that the effective chlorine concentration is 15 ppm. It can be characterized.

In addition, the composite sterilization method of the present invention is first sterilized by immersing fruit vegetables in 40 to 60 ppm chlorine dioxide water for 10 to 20 minutes, and then immersed in 25 to 35 ppm non-acidic electrolyzed water for 10 to 20 minutes. It may be characterized by sterilizing tea.

Preferably, the compound sterilization method of the present invention may be characterized in that the first sterilization by immersing the fruit vegetables in 50 ppm chlorine dioxide water for 15 minutes, and then sterilized by immersing in 30 ppm unacidic hypochlorite water for 15 minutes. have.

In addition, the composite sterilization method of the present invention is first sterilized by immersing the fruit vegetables in 40 to 60 ppm chlorine dioxide water for 10 to 20 minutes, and then immersed in 25 to 35 ppm strong acid electrolytic water for 10 to 20 minutes to secondary It may be characterized by sterilization.

Preferably, the sterilization method of the present invention is characterized in that the first sterilization by immersing the fruit vegetables in 50 ppm of chlorine dioxide water for 15 minutes, and then immersing in 30 ppm of strongly acidic hypochlorous acid water for 15 minutes for secondary sterilization. Can be.

In the compound sterilization method of the present invention, the fruit vegetables may be any one selected from the group consisting of lettuce, blue lettuce, radish sprouts, buckwheat seeds and radish seeds. However, there is no need to limit the kind of fruit and vegetable to this, and the method of the present invention may be applied and used in addition to the vegetables mentioned above.

Hereinafter, examples and experimental examples of the present invention will be described. However, the following examples and the like are intended to describe the present invention in more detail and are not intended to limit the scope of the present invention.

In the present invention, the electrolytic water (strongly acidic electrolyzed water, weakly alkaline electrolyzed water and microacidic electrolyzed water), chlorine dioxide and chlorine, which are chlorine disinfectants, have a difference in the sterilization spectrum and susceptibility to microorganisms, persistence, and the like. Continuous application could be expected to be effective sterilization effect compared to using a single disinfectant. In the embodiment of the present invention, the strong acid electrolytic water, weakly alkaline electrolytic water and micro acidic electrolytic water, 50 ppm chlorine dioxide and 15 ppm chlorine water, which are disinfectants, are applied alone and in combination. The sterilization effect of sterilized sterilization with blue, blue lettuce, radish sprouts, buckwheat seeds and radish seeds was analyzed.

The chlorine dioxide water used in Examples and Experimental Examples of the present invention generates chlorine dioxide water by NaClO ₂ -Cl ₂ method by using a chlorine dioxide water generator for food processing pre-processing co-produced with Duzon ENT. The yield and purity of the produced chlorine dioxide water were 97.0% and 96.0%, respectively, and were diluted with drinking water at the target concentration.

Strong acid electrolytic water and micro acid electrolytic water in electrolyzed water are strong acid electrolyzed water generator (AT-3000) and micro acid electrolyzed water generator (BC-210) of Cosmic Round Co., Ltd. The electrolyzed water has a diaphragm type and a non-diaphragm type, and a generation device manufactured to apply the first and second stage electrolysis simultaneously was used. The electrode material was made to order (Hyundai System, Buchon, Korea) in three plate types (70 × 140 × 1 mm) such as iridium plating. The electrolyte solution was flowed continuously with 20% NaCl and was controlled to 0 ~ 10 mL / min using the control lever.

Chlorine water was prepared by dissolving gaseous chlorine in deionized water and diluting it to the desired concentration. Lettuce, blue lettuce, radish sprouts, buckwheat seeds and radish seeds used in this experiment were purchased at a large retail store, and vegetables were used for the experiment while refrigerated at 4 ± 1 ° C and RH 90-95%.

Example 1-3 Sterilization Method for Lettuce

≪ Example 1 >

1. The commercially prepared lettuce was completely sterilized by immersion in 50ppm chlorine dioxide water and maintained for 15 minutes.

2. The lettuce sterilization sterilized in the above 1., chlorine water was added to maintain a final effective chlorine concentration of 15ppm and maintained for 15 minutes to sterilize the second sterilization.

 <Example 2>

1. The commercially prepared lettuce was completely sterilized by immersion in 50ppm chlorine dioxide water and maintained for 15 minutes.

2. The sterilized sterilized lettuce in 1. was immersed in 30 ppm of non-acidic hypochlorous acid water and then maintained for 15 minutes for second sterilization.

<Example 3>

1. The commercially prepared lettuce was completely sterilized by immersion in 50ppm chlorine dioxide water and maintained for 15 minutes.

2. The sterilized sterilized lettuce in the above 1. was immersed in 30 ppm strong acid hypochlorous acid water and maintained for 15 minutes for second sterilization.

Example 4-6 Sterilization Method for Leafy Lettuce

<Example 4>

1. First commercial sterilized blue lettuce was completely immersed in 50ppm chlorine dioxide water and maintained for 15 minutes.

2. The sterilized sterilized solution of blue lettuce sterilized in 1. was added with chlorine water to maintain a final effective chlorine concentration of 15 ppm and maintained for 15 minutes for secondary sterilization.

 Example 5

1. First commercial sterilized blue lettuce was completely immersed in 50ppm chlorine dioxide water and maintained for 15 minutes.

2. The sterilized sterilized blue lettuce was immersed in 30 ppm of non-acidic hypochlorous acid water and then maintained for 15 minutes for second sterilization.

<Example 6>

1. First commercial sterilized blue lettuce was completely immersed in 50ppm chlorine dioxide water and maintained for 15 minutes.

2. The sterilized sterilized blue lettuce was immersed in 30 ppm strong acidic hypochlorite water and then maintained for 15 minutes for secondary sterilization.

Example 7-9 Sterilization Method for Radish Sprouts

<Example 7>

1. Primary commercial radish sprouts were first sterilized by completely immersing them in 50ppm chlorine dioxide water and maintaining them for 15 minutes.

2. Sterilized sterilized sterilized in 1., chlorine water was added to maintain a final effective chlorine concentration of 15ppm and maintained for 15 minutes for second sterilization.

 <Example 8>

1. Primary commercial radish sprouts were first sterilized by completely immersing them in 50ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The sterilized sterilized radish sprouts in 1. were immersed in 30 ppm of non-acidic hypochlorous acid water and maintained for 15 minutes for secondary sterilization.

Example 9

1. Primary commercial radish sprouts were first sterilized by completely immersing them in 50ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The sterilized sterilized radish sprouts in 1. were immersed in 30 ppm strong acid hypochlorous acid and maintained for 15 minutes for second sterilization.

Example 10-12 Bactericidal Disinfection Method for Buckwheat Seeds

<Example 10>

1. Commercially prepared buckwheat seeds were first sterilized by completely immersing them in 50 ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The buckwheat seed immersion liquid sterilized in 1. was added with chlorine water to maintain a final effective chlorine concentration of 15 ppm and maintained for 15 minutes for secondary sterilization.

 <Example 11>

1. Commercially prepared buckwheat seeds were first sterilized by completely immersing them in 50 ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The sterilized buckwheat seeds sterilized in 1. were immersed in 30 ppm of non-acidic hypochlorous acid water and then maintained for 15 minutes for secondary sterilization.

<Example 12>

1. Commercially prepared buckwheat seeds were first sterilized by completely immersing them in 50 ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The sterile sterile seeds sterilized in 1. were immersed in 30 ppm strong acidic hypochlorous acid water and maintained for 15 minutes for secondary sterilization.

Example 13-15 Sterilization Method for Radish Seeds

Example 13

1. General commercial radish seeds were first sterilized by completely immersing them in 50ppm chlorine dioxide water and maintaining them for 15 minutes.

2. To the seed steep sterilized sterilized in 1., chlorine water was added to maintain a final effective chlorine concentration of 15 ppm and maintained for 15 minutes for secondary sterilization.

 <Example 14>

1. General commercial radish seeds were first sterilized by completely immersing them in 50ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The sterilized sterilized seedless in 1. was immersed in 30 ppm of non-acidic hypochlorous acid water and then maintained for 15 minutes for secondary sterilization.

<Example 15>

1. General commercial radish seeds were first sterilized by completely immersing them in 50ppm chlorine dioxide water and maintaining them for 15 minutes.

2. The sterilized sterilized seedless in 1. was immersed in 30 ppm strong acidic hypochlorous acid water and maintained for 15 minutes for secondary sterilization.

Experimental Example 1 Effect Test of Sterilization Method for Lettuce

The effect of the present invention was examined by measuring the total number of bacteria present in lettuce with respect to the sterilized sterilized lettuce by the method of Example 1-3. In order to prove the effect of the present invention Control 1 and Comparative Experimental Examples 1-6 were also compared and tested separately.

Results of the experiment performed on the sterilized lettuce sterilized by the method of Example 1-3 of the present invention was the same as that of Figure 1 (see Figure 1).

As can be seen in Figure 1, non-sterilized lettuce (A) in the total number of bacteria was 6.2 × 10 ⁴ CFU / g (control 1) on average, 30 minutes with weakly alkaline hypochlorite (effective chlorine 99.3 ppm, pH 8.61) The sterilized lettuce (B) was 4.8 × 10 ³ CFU / g (Comparative Experiment 1), and the sterilized lettuce (C) was sterilized by immersion for 30 minutes in unacidic hypochlorous acid (effective chlorine 29.5 ppm, pH 6.1). 1.3 × 10 ³ CFU / g (Comparative Example 2), lettuce (D) sterilized by immersion in strong acidic hypochlorite water (effective chlorine 82.6 ppm, pH 2.3) for 30 minutes was 2.7 × 10 ² CFU / g (comparative) Experimental Example 3), the lettuce sterilized by immersion in chlorine dioxide (50 ppm) for 30 minutes was 5.4 × 10 ¹ CFU / g (Comparative Experiment 4), immersed in chlorine dioxide (50 ppm) for 15 minutes. The lettuce (F) sterilized by sterilization was 2.9 × 10 ² CFU / g (Comparative Experiment 5), and the lettuce (G) sterilized by immersion in chlorine water (50 ppm) for 30 minutes was 6.0 × 10 ² CFU / g ( Comparative Experiment 6).

In contrast, in the total number of bacteria, the lettuce (H) sterilized by the method of Example 1 is <1 × 10 ¹ CFU / g, and the lettuce (I) sterilized by the method of Example 2 is 2.1 × 10 ² CFU / g, sterilized lettuce (J) in the method of Example 3 was 2.2 × 10 ¹ CFU / g.

Experimental Example 2 Effect Test of Sterilization Method for Blue Lettuce

The effect of the present invention was examined by measuring the total number of bacteria present in the blue lettuce against the sterilized sterilized blue lettuce by the method of Example 4-6. In order to prove the effect of the present invention Control 2 and Comparative Experimental Examples 7-12 were also compared and tested separately.

Results of the experiment performed on the sterilized sterilized blue lettuce by the method of Example 4-6 of the present invention was the same as in Fig. 2 (see Fig. 2).

As can be seen in Figure 2, the non-sterile blue lettuce (A) in the total number of bacteria is an average of 3.5 × 10 ⁷ CFU / g (control 2), the weak alkaline hypochlorite (effective chlorine 99.3 ppm, pH 8.61) 30 Blue lettuce (B) sterilized by immersion in minutes was 4.6 × 10 ³ CFU / g (Comparative Experiment 7). C) is 1.7 × 10 ³ CFU / g (Comparative Experiment 8), and blue sterile lettuce (D) sterilized by immersion for 30 minutes in strong acid hypochlorous acid (effective chlorine 82.6 ppm, pH 2.3) was 6.1 × 10 ⁴ CFU / g. g (Comparative Experiment 9), blue lettuce (E) sterilized by immersion in chlorine dioxide (50 ppm) for 30 minutes was 3.5 × 10 ⁴ CFU / g (Comparative Experiment 10), and chlorine dioxide (50 ppm). Blue lettuce (F) sterilized by soaking for 15 minutes was 2.7 × 10 ³ CFU / g (Comparative Experiment 11), and the sterilized blue lettuce (G) sterilized by soaking for 30 minutes in chlorine water (50 ppm) was 1.3 ×. 10 ⁶ CFU / g (Comparative Experiment 12).

On the contrary, in the total bacterial count, the blue lettuce (H) sterilized by the method of Example 4 was 1.1 × 10 ² CFU / g, and the blue lettuce (I) sterilized by the method of Example 5 was 2.6 × 10 ^3. CFU / g, sterilized by the method of Example 6 blue lettuce (J) was 6.3 × 10 ³ CFU / g.

Experimental Example 3 Effect Test of Disinfection Sterilization Method for Radish Sprouts

The effect of the present invention was examined by measuring the total number of bacteria present in radish sprouts in the sterilized radish sprouts by the method of Example 7-9. In order to prove the effect of the present invention Control 3 and Comparative Experimental Examples 13-18 were also compared and tested separately.

Results of the experiment performed on the sterilized radish sprouts by the method of Example 7-9 of the present invention was the same as in Fig. 3 (see Fig. 3).

As can be seen in Figure 3, non-sterilized radish sprouts (A) in the total number of bacteria was an average of 2.0 × 10 ⁶ CFU / g (control 3), a weak alkaline hypochlorite (effective chlorine 99.3 ppm, pH 8.61) 30 Radish sprouts sterilized by dipping in minutes (B) is 3.1 × 10 ⁴ CFU / g (Comparative Experiment 13). Radish sprouts sterilized by immersing for 30 minutes in unacidic hypochlorous acid (effective chlorine 29.5 ppm, pH 6.1). C) is 3.2 × 10 ⁴ CFU / g (Comparative Experiment 14). Radish sprouts (D) sterilized by immersion for 30 minutes in strongly acidic hypochlorous acid (effective chlorine 82.6 ppm, pH 2.3) were 1.0 × 10 ⁴ CFU / g. g (Comparative Experiment 15), radish sprouts (E) sterilized by immersion in chlorine dioxide (50 ppm) for 30 minutes were 3.9 × 10 ³ CFU / g (Comparative Experiment 16), and chlorine dioxide (50 ppm). Radish sprouts (F) sterilized by soaking for 15 minutes were 6.7 × 10 ⁴ CFU / g (Comparative Experiment 17), and radish sprouts (G) sterilized by soaking for 30 minutes in chlorine water (50 ppm) were 7.5 ×. 10 ⁴ CFU / g (Comparative Experiment 18).

In contrast, in the total bacterial count, the radish sprouts (H) sterilized by the method of Example 7 was 2.5 × 10 ² CFU / g, and the radish sprouts (I) sterilized by the method of Example 8 were 1.3 × 10 ^3. CFU / g, the sterilized radish sprouts (J) sterilized by the method of Example 9 was 1.2 × 10 ³ CFU / g.

Experimental Example 4 Effect Test of Sterilization Method for Buckwheat Seed

The effect of the present invention was examined by measuring the total number of bacteria present in the buckwheat seeds against the sterile sterile seeds sterilized by the method of Example 10-12. In order to prove the effect of the present invention control 4 and Comparative Experimental Examples 19-24 were also compared and tested separately.

Results of the experiment performed on the sterile seeds sterilized by the method of Example 10-12 of the present invention was the same as in Fig. 4 (see Fig. 4).

As can be seen in Figure 4, unsterilized buckwheat seeds (A) in the total number of bacteria was an average of 9.2 × 10 ³ CFU / g (control 4), a weak alkaline hypochlorite (effective chlorine 99.3 ppm, pH 8.61) 30 The buckwheat seeds (B) sterilized by immersion in minutes were 3.0 × 10 ¹ CFU / g (Comparative Experiment 19). C) is 4.3 × 10 ¹ CFU / g (Comparative Experiment 20), and sterile seed (D) sterilized by immersion for 30 minutes in strongly acidic hypochlorous acid (effective chlorine 82.6 ppm, pH 2.3) was 1.4 × 10 ¹ CFU / g. g (comparative example 21), and the buckwheat seed (E) sterilized by immersion in chlorine dioxide (50 ppm) for 30 minutes was 6.3 × 10 ¹ CFU / g (comparative example 22), and chlorine dioxide water (50 ppm). Buckwheat seeds (F) sterilized by sterilization for 15 minutes were 1.3 × 10 ¹ CFU / g (Comparative Experiment 23), and buckwheat seeds (G) sterilized by immersion for 30 minutes in chlorine water (50 ppm) were 3.6 ×. 10 ¹ CFU / g (Comparative Experiment 24).

On the contrary, in the total bacterial count, buckwheat seeds sterilized by the method of Example 10, buckwheat seeds sterilized by the method of Example 11 and buckwheat seeds sterilized by the method of Example 12 (J). ) Were all <1 × 10 ¹ CFU / g.

Experimental Example 5 Effect Test of Sterilization Method for Radish Seeds

The effect of the present invention was examined by measuring the total number of bacteria present in the radish seeds with the sterilized sterilized radish seeds by the method of Example 13-15. In order to prove the effect of the present invention control 5 and Comparative Experimental Example 25-30 was also compared and tested separately.

Results of the experiment performed on the sterilized sterilized seedless by the method of Example 13-15 of the present invention was the same as in Fig. 5 (see Fig. 5).

As can be seen from Figure 5, the total germ-free seed (A) was not average sterilized 2.1 × 10 ³ CFU / g (control 5), the weak alkaline hypochlorite (effective chlorine 99.3 ppm, pH 8.61) 30 Seeds sterilized by min immersion (B) is 5.7 × 10 ¹ CFU / g (Comparative Experiment 25). Seeds sterilized by immersion for 30 minutes in unacidic hypochlorous acid (effective chlorine 29.5 ppm, pH 6.1) C) is 5.4 × 10 ¹ CFU / g (Comparative Experiment 26), and the sterilized seedless (D) immersed for 30 minutes in strongly acidic hypochlorous acid (effective chlorine 82.6 ppm, pH 2.3) was 3.3 × 10 ¹ CFU / g. g (Comparative Experiment 27), radish seed (E) sterilized by immersion in chlorine dioxide (50 ppm) for 30 minutes was 2.2 × 10 ¹ CFU / g (Comparative Experiment 28), and chlorine dioxide (50 ppm). Seedless sterilized seed (F) was immersed for 15 minutes and sterilized 7.5 × 10 ¹ CFU / g (Comparative Experiment 29), and sterilized radish seed (G) sterilized for 30 minutes in chlorine water (50 ppm) was 1.0 ×. 10 ² CFU / g (Comparative Experiment 30).

In contrast, in the total number of bacteria, seedless sterilized by the method of Example 13 (H), seedless sterilized by the method of Example 14 (I) and seedless sterilized by the method of Example 15 (J) ) Were all <1 × 10 ¹ CFU / g.

Considering the above experimental results, it is more effective to apply the sequential disinfection method to the disinfection of vegetables or seeds rather than to treat electrolytic water, hypochlorous acid, chlorine dioxide, chlorine, etc. in a single treatment. I could see that.

The complex sterilization method of fruit vegetables of the present invention can be applied not only to fruit vegetables, but also to vegetables seeds and other fields that require sterilization and to supply fresh fruit vegetables using the present invention to satisfy the needs of consumers. In addition, it is expected to contribute to the profit generation of producers who distribute or distribute fruits and vegetables, ultimately contributing to the national industrial development.

Figure 1 shows the total number of bacteria present in lettuce (lettuce) alone / complex sterilization using a variety of chlorine disinfectant (hereinafter, in Figures 1 to 5, A is a control (vegetable sterilized vegetables), B is When sterilized by immersion in weakly alkaline hypochlorite water (effective chlorine 99.3 ppm, pH 8.61) for 30 minutes, C is sterilized by immersion in microacidic hypochlorite water (29.5 ppm effective pH, pH 6.1) for 30 minutes, and D is When sterilized by immersion for 30 minutes in strong acidic hypochlorite water (effective chlorine 82.6 ppm, pH 2.3), E is sterilized by immersion for 30 minutes in chlorine dioxide (50 ppm), F is chlorine dioxide (50 ppm) When sterilized by immersion for 15 minutes, G is sterilized by immersion in chlorine water (50 ppm) for 30 minutes, H is sterilized by immersion in chlorine dioxide water (50 ppm) for 15 minutes, and the effective chlorine concentration is 15 ppm. When immersed in added chlorine water for 15 minutes and sterilized, I is immersed in chlorine dioxide (50 ppm) for 30 minutes After sterilization by sterilization by 15 minutes immersion in micro acidic hypochlorite water (effective chlorine 30 ppm), J was sterilized by immersion in chlorine dioxide (50 ppm) for 15 minutes and then strongly acidic hypochlorite (30 ppm). ) Shows the results when sterilized by immersion for 15 minutes).

Figure 2 shows the total number of bacteria present in leafy lettuce alone / complex sterilization using various chlorine disinfectant.

Figure 3 shows the total number of bacteria present in radish sprouts alone / complexed using various chlorine disinfectants.

Figure 4 shows the total number of bacteria present in buckwheat seed alone / complex sterilization using various chlorine disinfectant.

FIG. 5 shows the total number of bacteria present in the single / combined sterilized radish seed using various chlorine disinfectants.

Claims (5)

In the sterilization method of fruit vegetables, Firstly sterilizing the fruits and vegetables by soaking in 40 to 60 ppm of chlorine dioxide for 10 to 20 minutes; Secondary sterilization method by immersing in 25-35ppm micro acidic electrolyzed water for 10-20 minutes or second sterilization by immersing in 25-35ppm strong acid electrolytic water for 10-20 minutes . delete delete delete The method according to claim 1, wherein the fruit vegetable is any one selected from the group consisting of lettuce, blue lettuce, radish sprouts, buckwheat seeds and radish seeds.

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