KR101902452B1 - Fresh fruits and vegetable treated with hot water-microbubbles, method for treating fresh fruits and vegetable and hot water-microbubbles washing device - Google Patents

Abstract

The present invention relates to a method of treating fruits and vegetables using fruits and vegetables treated with warm microbubble water, a microbubble cleaning apparatus using warm microbubble water, and a microbubble cleaning apparatus (A) Ozone gas) to form heated microbubble water; (B) a step of immersing fruits and vegetables in a warm microbubble water, thereby reducing microbes to a large extent and providing a fruit and vegetable of excellent quality because the fruits and vegetables are hardly damaged.

Description

TECHNICAL FIELD [0001] The present invention relates to a method and a device for treating fruit and vegetables using a heated microbubble water and a microbubble cleaning apparatus using the heated microbubble water, hot water-microbubbles washing device}

The present invention relates to a method for treating fruits and vegetables using fruits and vegetables, warm microbubble water, and a microbubble cleaning apparatus, which are processed with heated microbubble water to reduce a large amount of microbes and have high quality.

Recently, according to consumers' tendency toward safety and preference for fresh fruits and vegetables, producers and distributors are making efforts to introduce safe and clean products through pretreatment such as washing and sterilization.

Accordingly, various studies are under way to establish hygienic safety of fruits and vegetables, and pre-treatment studies using various washing water such as chlorine dioxide, electrolytic oxidation water, ozone water, chlorine water, and electrolyzed water are underway. Recently, however, due to the tendency of consumers to avoid chemical fungicides, organic fruits and vegetables have been circulated without washing, and the ultrasonic cleaning methods that have been reported have been used in the market due to damage of fruits and vegetables due to impact with ultrasonic particles It has not been.

On the other hand, a micro bubble means a bubble having a small diameter (particle size) in micrometers. When the fruits and vegetables are washed with micro bubble water, irregular fruit and vegetable and water particles can be easily contacted and it is easy to wash. In addition to the conventional vaginal washing or ultrasonic washing, it does not cause any tissue damage to fruits and vegetables There are advantages. It has been reported that the microbubble-induced bactericidal effect is caused by a positive bacterium being attracted to a negative bacterium microbubble so that hydroxyl radicals are generated by physical impact or self-destruction, resulting in instantaneous super-high temperature sterilization of microorganisms , The actual effect is not large.

In addition, the normal bubbles rise rapidly to the surface with a large bubble of the centimeter unit, whereas the micro bubbles have a characteristic that the natural bubble breaking speed is much lower than that of a normal bubble, and thus the bubble retention is excellent. Particularly, when the sterilizing medium is contained in the air bubbles, the air bubbles can be conveyed to every corner of the curved fruit and vegetable, and when the air bubbles are destroyed while contacting the objects to be washed, And the surface of the vegetables, thereby improving the sterilizing effect.

Therefore, it is considered that the development of cleaning technology utilizing microbubbles water is considered to be a socially necessary method as a substitute for chemical disinfection cleaning technique using conventional chlorine which is avoided by consumers.

Korean Patent No. 1055690 Korean Patent No. 0973491

It is an object of the present invention to provide fruits and vegetables having a high quality and a great reduction in microorganisms by treating fruit and vegetables with heated microbubble water or warm microbubble ozone water.

Another object of the present invention is to provide a method for treating the fruit and vegetables.

It is still another object of the present invention to provide a microbubble cleaning apparatus for treating fruits and vegetables with heated microbubbles or heated microbubble ozone water.

In order to accomplish the above object, there is provided a method of treating fruits and vegetables using the microbubble water of the present invention, comprising the steps of: (A) forming warm microbubble water using warm water at 35 to 60 ° C and air; ; And (B) immersing fruit and vegetables in the warm microbubble water.

(B) treating the fruits and vegetables with ozone water before immersing the microbubbles in heated microbubble water, or (b) treating the fruits and vegetables immersed in the heated microbubble water with ozone water after step (B) Step < / RTI > The ozone concentration of the ozonated water may be 2 to 8 ppm.

In another example, (A ') a step of forming a heated microbubble ozone water using warm water and ozone gas at 35 to 60 ° C; And (B ') immersing fruit and vegetables in the warm microbubble ozone water.

The ozone concentration of the warm microbubble ozone water is 2 to 8 ppm.

The bubble particle size of the warm microbubble water or the warm microbubble ozone water may be not less than 50% and not more than 20 m, and may be not more than 100 m.

The method may further include rinsing the fruits and vegetables immersed in the warm microbubble water or warm microbubble ozone water with water.

In accordance with another aspect of the present invention, there is provided a method for treating fruit and vegetables treated with a warm micro bubble water, comprising the steps of: treating the fruit and vegetables with heated micro bubble water, Can be formed using water and air.

The fruits and vegetables may be treated with ozone water before treatment with heated microbubble water, or the fruits and vegetables treated with the warm microbubble water may be treated with ozone water.

As another example, the heated microbubble ozone water can be formed by using warm water and ozone gas at 35 to 60 ° C, while treating the fruits and vegetables with heated microbubble ozone water.

According to another aspect of the present invention, there is provided a micro bubble cleaning apparatus comprising: a first micro bubble generating tank for forming a micro bubble water in which warm water at 35 to 60 ° C is supplied and air is supplied; And a first heating micro bubble cleaning tank for supplying the bubble water and cleaning fruits and vegetables. An ozone treatment tank may further be provided at the front or rear end of the first warm microbubble washing tank.

Another example is a second micro bubble generation tank for forming microbubble ozone water supplied with warm water and ozone gas at 35 to 60 DEG C and a second microbubble generation tank for receiving the warm microbubble ozone water and washing the fruits and vegetables, And a washing tank.

It is possible to add a transfer tube for transferring the heated microbubble water or the heated microbubble ozone water of the microbubble washing tank treated with fruits and vegetables to the microbubble generating tank.

The warm microbubble washing tank may include a temperature controller to maintain the temperature at 35 to 60 ° C.

The microbubble cleaning device may further include a rinse tank at the front end thereof, and a rinse tank may further be provided at a rear end of the microbubble cleaning device.

The fruits and vegetables treated with the warm microbubble water or warm microbubble ozone water of the present invention can be stored for a long period of time because the microorganisms do not decrease in hardness, In addition, the microorganism has excellent antibacterial effect.

In addition, the fruits and vegetables treated with the warm microbubble water or warm microbubble ozone water of the present invention do not significantly deteriorate in appearance, aroma and color even over time, and can maintain a fresh state for a long time.

FIG. 1A is a photograph showing the number of microbubbles of the warmth used in the present invention. FIG.
1B is a photograph showing ozone water used in the present invention.
1C is a photograph showing a warm microbubble ozone water in which ozone is dissolved, used in the present invention.
2A is a schematic view of a microbubble cleaning apparatus manufactured according to an embodiment of the present invention.
2B is a schematic view of a microbubble cleaning apparatus manufactured according to another embodiment of the present invention.
2C is a schematic view of a microbubble cleaning apparatus manufactured according to another embodiment of the present invention.
Figure 2d is a schematic view of a microbubble cleaning device made in accordance with another embodiment of the present invention.
3 is a cross-sectional view of a microbubble generating tank contained in the microbubble cleaning apparatus of FIG.

The present invention relates to a method for treating fruits and vegetables using fumigants and vegetables, warm microbubbles water or warm microbubble ozone water in which fruits and vegetables are treated with heated microbubbles water or warm microbubble ozone water, And a micro bubble cleaning apparatus.

Hereinafter, the present invention will be described in detail.

The method of treating fruits and vegetables using the microbubble water of the present invention includes (A) introducing air into heating water at 35 to 60 ° C to form heated microbubble water; (B) immersing fruit and vegetables in the warm microbubble water (MH).

In another embodiment of the present invention, the step (B) further includes the step of immersing the ozonated water in the warm microbubble water and the fruits and vegetables (MH-O); As another example, the step (B) may further include a step of pre-immersing the fruits and vegetables in the ozonated water (O-MH). As another example, in step (A), ozone gas may be injected in place of air to generate ozone-dissolved warm microbubble ozone water (OMH).

The ozonated water is not particularly limited as long as ozone is dissolved in water. The ozone concentration is 2 to 8 ppm, and the ozone concentration can be used differently depending on the type of vegetable. If the ozone concentration is lower than the lower limit value, the microorganisms may not be killed. If the ozone concentration is higher than the upper limit value, the cells of fruits and vegetables may be destroyed to lower the quality.

After treatment with the warm microbubble water, ozone treatment (MH-O), treatment with ozone-treated warm microbubble water (O-MH), and treatment with ozone-dissolved warm microbubble ozone water And vegetables are superior to fruit and vegetables treated with ozone and treated with heated microbubbles only (MH), and have superior sensory characteristics. Particularly, when ozone treatment is performed using warm microbubble water treatment (O-MH), more excellent microbial killing characteristics are exhibited.

When the temperature of the heating water used in the formation of the heated microbubble ozonated water is less than 35 ° C, the bubble holding time is reduced by 40 to 60% (when the ozone is dissolved in the heated microbubble ozone water (OMH) Temperature of 40 ° C).

The ozonated water in which the warm microbubble ozone water or the ozone gas is dissolved is immersed in the fruit and vegetables for 2 to 10 minutes, preferably 2 to 5 minutes. If the immersion time in the warm microbubble ozone water or the ozone water is less than the lower limit, the microorganisms will not be killed. If the immersion time exceeds the upper limit value, the texture may be damaged and the color may change if the decay rate is high.

In the step (A), air is introduced into warm water at 35 to 60 ° C to form heated microbubble water. In step (A), the microbubble water is heated to 35 Ozone gas is injected into warm water at 60 to 60 DEG C to form a warm microbubble ozone water in which ozone is dissolved.

Specifically, the micro bubble generating tank 110 is provided with a warm micro-bubble water by injecting warm water and air at 35 to 60 ° C, preferably 37 to 50 ° C, ), Warm water and ozone gas at 35 to 60 캜, preferably 37 to 50 캜, are injected to form heated microbubble ozone water.

The microemicrobubbles having the average particle size of the generated warm microbubbles or warm microbubble ozone water of 1 to 100 mu m, preferably 10 to 80 mu m, have a bubble size of 20 mu m or less, preferably 50% or more, 50 to 60%. If the average particle size is less than the lower limit value, the manufacturing cost is increased. If the average particle size is larger than the upper limit value, the fruit and vegetable tissues may be damaged. If the particle size of 20 탆 or less is less than 50%, a desired effect such as failure to kill microorganisms can not be obtained.

If the temperature of the warm water is below the lower limit, the microorganism can not be killed. If the temperature of the warm water exceeds the upper limit, the structure of fruits and vegetables may be damaged, and the weight and hardness may decrease sharply with time.

Also, the amount of air or ozone gas injected into the first and second microbubble generators 110 and 110 'is 2 to 5 L / min, preferably 2 to 3 L / min. When the amount of air or ozone gas is less than the lower limit, there is no difference in effect between the warm microbubbles water or the control not treated with warm microbubble ozone water. If the upper limit is exceeded, the microbial mortality rate may be lowered.

Also, the flow velocity of the warm water flowing into the first and second microbubble generators 110 and 110 'is 70 to 200 L / min, preferably 100 to 150 L / min. When the flow velocity of the warm water is less than the lower limit value, the concentration of the generated bubbles may be low and the bubble holding time may be short. If the flow rate exceeds the upper limit value, the bubble holding time is short.

The warm microbubble ozone water (FIG. 1C) formed in the warm microbubble counts (FIG. 1A) and (A ') formed in the step (A) has a high density of bubbles.

Next, in step (B), fruit and vegetables are immersed in warm microbubble water for 2 to 5 minutes, preferably 2 to 3 minutes. In step (B '), fruits and vegetables are added to warm microbubble ozone water To 5 minutes, preferably 2 to 3 minutes.

If the time during which the fruits and vegetables are immersed in the warmed microbubble water is less than the lower limit, the microorganisms may not be killed, and if the amount exceeds the upper limit, the fruits and vegetables may be damaged.

Fruits and vegetables can be more thoroughly cleaned and sterilized by the warm microbubble water or warm microbubble ozone water by soaking in water for 1 to 3 minutes before being immersed in heated microbubble water or warm microbubble ozone water. At this time, when the method (O-MH) which treats with ozone water and treated with warm microbubbles is used, a process called water is performed before fruits and vegetables are treated with ozone water.

In addition, fruits and vegetables immersed in warmed microbubble water are washed with water to remove any foreign matter remaining on the surface of fruits and vegetables. In this case, if the method (MH-O) which treats with ozone water after treatment with warm microbubble water is used, the fruit and vegetables treated to ozone water are washed with water.

The fruits and vegetables used in the present invention include fruits and vegetables, and preferably at least one selected from the group consisting of cucumber, drop tomato, peeled garlic, tomato and sweet potato. When leaf vegetables are used as fresh vegetables, it is preferable not to use leaf vegetables because ozone-induced tissue damage is anticipated.

In addition, the present invention can provide fruits and vegetables treated with warm microbubbles water or warm microbubble ozone water.

The fruits and vegetables treated with the warm micro bubble water of the present invention are added to warm micro bubble water formed by warming water at 35 to 60 ° C and air, for 2 to 5 minutes, preferably 2 to 3 minutes So that microorganisms can be almost killed, and the hardness can be hardly reduced over time. At this time, instead of the air, ozone gas is used to form ozone-dissolved warm microbubble ozone water, and fruits and vegetables can be dipped in the same manner.

In addition, the fruits and vegetables may be immersed in ozonated water before or after being immersed in heated microbubble water.

In addition, the present invention can provide a microbubble cleaning apparatus for producing heated microbubble water or warm microbubble ozone water for treating fruit and vegetables.

As shown in FIG. 2A, the microbubble cleaning apparatus 100 of the present invention includes a first microbubble generation tank 110 forming a microbubble water supplied with warm water and air at 35 to 60 ° C,

And a first warm microbubble washing tank 120 that receives the warm microbubble water formed in the water tank and cleans fruits and vegetables.

The ozone treatment tank 150 ', 150' filled with ozone water may be provided at the front end of the first warm microbubble washing tank 120 (FIG. 2C) or may be provided at the rear end of the first warm microbubble washing tank 120 (Fig. 2D).

2B, the microbubble cleaning apparatus 100 'of the present invention includes a second microbubble generation tank 110' for forming microbubble ozone water supplied with warm water and ozone gas at 35 to 60 ° C. ), And

And a second warming microbubble washing tank 120 'for receiving the warmed microbubble water formed in the water tank and washing fruit and vegetables.

Although the cleaning apparatus of FIG. 2A is described below with reference to FIG. 2B, the cleaning apparatus of FIG. 2B may be similarly applied to a structure using ozone gas instead of air of the cleaning apparatus of FIG.

As shown in FIG. 3, the first micro-bubble generating tank 110 mixes air and warm water into the vacuum chamber 111, and the mixed mixture is passed through a narrowed tube, thereby increasing the flow rate and increasing the flow rate The water stream collides against the tubular wall protrusions provided on the tube wall of the micro bubble generator 112 to generate a strong turbulent flow instantaneously to generate a warm micro bubble water having an average particle size of 1 to 100 mu m.

 In addition to the air and warm water, the circulating water may be further introduced into the first micro-bubble generating tank 110. The circulating water may be treated with fruits and vegetables in the first warm microbubble washing tank 120, The circulating water flows into the first micro bubble generating tank 110 through the return pipe 140.

The heating micro bubble of the warm micro bubble water lasts for 100 seconds to 10 minutes. As the micro bubble disappears over time, the effect due to the heated micro bubble water can not be expected. Therefore, When the heated microbubbles of the micro bubble water disappear a certain amount, the heated micro bubble water is transferred to the first micro bubble generation tank 110 and the fresh micro bubble water is supplied from the first micro bubble generation tank 110, Can be performed continuously.

The first warming microbubble washing tank 120 may be a step of treating fruits and vegetables using heated microbubble water and may include a temperature control unit to maintain the temperature of the warm microbubble water at 35 to 60 ° C. have.

In addition, the first warm microbubble washing tank 120 is a process for treating fruit and vegetables by receiving the warm microbubble water, and is provided in two to five stages to maximize the effect of the heated microbubble water. In addition, in the first micro bubble generating tank 110, the bubbles are not evenly dispersed in the heated micro bubble water, but the bubbles are uniformly dispersed in the heated micro bubble water in the process of being transferred to the first heating micro bubble washing tank 120.

In addition, the microbubble cleaning apparatus 100 may further include a washing tank 200 at the front end and a rinsing tank 300 at the rear end.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Microbubble condition

Production Example 1-10.

Microbubble water having an average particle size of 20 mu m formed by introducing warm water of 40 DEG C and air into the microbubble generation tank was prepared.

<Test Example>

Test Example 1. Measurement of surface color, bubble holding time, and oxidation-reduction potential (ORP)

1-1. (Lightness), a (redness), and b (yellowness) were calculated by correcting colorimetric (CR-700, Minolta Co, Osaka, Japan) with a white plate (L = 97.79, a = -0.38, b = 2.05) ) Were measured.

1-2. Bubble holding time (sec): The time until the bubble completely disappeared was measured by placing the heated micro bubble water in the beaker of 1L after the warm micro bubble water was generated and after 1 minute.

1-3. Redox Potential (mg / L): Measured using ORPmeter (Onion 920A, USa).

division Flow rate
(L / min) Air charge
(L / min) L a b Bubble holding time
(sec) ORP
(mg / L) Production Example 1 60 3 56.48 ± 1.89 -0.24 ± 0.00 -0.24 ± 0.00 165 ± 2.8 20.5 ± 2.86 Production Example 2 120 58.62 ± 6.38 -0.32 + 0.03 -0.99 ± 0.06 171 + 9.2 23.0 ± 0.58

division Flow rate
(L / min) Air charge
(L / min) L a b Bubble holding time
(sec) ORP
(mg / L) Production Example 3 110 3 58.79 + - 4.88 -0.23 ± 0.05 -0.23 ± 0.11 169 ± 3.8 24 ± 3.13 Production Example 4 54.16 + - 6.24 -0.24 0.06 -0.24 ± 0.09 162 ± 4.4 17 ± 2.61 Production Example 5 63.99 + - 0.27 -0.30 ± 0.21 -1.05 ± 0.24 179 ± 2.5 22 ± 2.12

division Air charge
(L / min) Flow rate
(L / min) L a b Bubble holding time
(sec) ORP
(mg / L) Production Example 6 One 110 44.63 + - 4.13 -0.94 + 0.10 -2.86 ± 0.35 119 ± 8.2 22 ± 1.5 Production Example 7 2 69.99 ± 1.69 -0.26 ± 0.17 -1.11 + 0.09 175 ± 5.4 23 ± 4.7 Production Example 8 3 57.98 ± 5.89 -0.34 0.04 -0.98 ± 0.05 184 ± 6.4 22 ± 5.3 Production Example 9 4 47.90 + - 4.28 -0.36 + 0.04 -0.89 + 0.13 153 ± 3.5 24 ± 4.9 Production Example 10 5 47.73 ± 2.15 -0.48 ± 0.12 -1.32 + -0.33 137 ± 1.5 26 ± 3.9

As shown in Tables 1 to 3, the L value and the bubble holding time were superior to the case where the flow rate was 120 L / min at 60 L / min, and the air injection amount was 3 L, Respectively. That is, it was confirmed that the higher the air flow rate, the higher the density of the generated warm micro bubble water and the longer the bubble holding time.

The higher the L value, the higher the concentration of bubbles.

Comparisons according to temperature conditions of heating water

Production Example 11. Heating water 25 DEG C

Microbubbles having an average particle size of 20 占 퐉 (20 占 퐉 or less 50%) formed by introducing heating water (flow rate: 120 L / min) and air (air injection amount: 3 L / min) Bubbles were transferred to A to C microbubble washing tanks, respectively. Then, the drop tomatoes, which were placed in a basket, were rinsed in a microbubble washing tank for 50 seconds, a B microbubble washing tank for 40 seconds, Dipped tomatoes were obtained by immersing in a microbubble washing bath for 30 seconds (total of 120 seconds) and then rinsing the treated microbubble water.

Production Example 12. Heating water 37 DEG C

The drop tomatoes were prepared in the same manner as in Preparation Example 11 and treated with warm microbubble water using a microbubble mixing tank filled with warm water at 37 ° C and water at 37 ° C.

Production Example 13. Heating water 40 DEG C

A drop tomato was prepared in the same manner as in Preparation Example 1 except that the microbubbles were treated with heated microbubble water using a microbubble mixing tank filled with warm water at 40 ° C and water at 40 ° C.

Production Example 14. Heating temperature 60 DEG C

The drop tomatoes were prepared in the same manner as in Preparation Example 1 except that the microbubbles were treated with heated microbubble water using a microbubble mixing tank filled with warm water at 60 ° C and water at 60 ° C.

<Test Example>

Test Example 2. Measurement of respiration rate

In the measurement of respiration rate (mLCO ₂ / Kg), the drop tomato was placed in a constant volume vessel (1.3 L), sealed and left at 20 ° C. for 3 days. Then, 200 μL of head space gas was taken with a gas tight syringe and analyzed by gas chromatography -14A, Shimadzu Co., Japan). The columns were CTRI (Altech, USA), the column temperature was 35 ℃, the mobile phase was 50 mL / min He and TCD was used as the detector.

division Production Example 11 Production Example 12 Production Example 13 Production Example 14 Respiratory rate
(mLCO ₂ / Kg) 0.29 0.10 0.11 0.48

As shown in Table 4 above, the drop tomatoes prepared according to Preparation Examples 12 and 13 were lower in respiration rate than the fruits and vegetables of Production Examples 11 and 14, so that the structure of the drop tomatoes was not damaged.

Test Example 3. Microbial measurement

50 g of drop tomatoes kept at 20 ° C were transferred to a filtration bag, diluted twice with sterilized water, homogenized with a stomacher (Labstory Blender Stomacher 400, Seward) and diluted stepwise.

General bacterial counts were measured using an aerobic count plate petrifilm (3M Microbiology, USA).

Mold number: Yeast and mold count plates were tested using petrifilm (3M Microbiology, USA).

division CFU / ml Production Example 11 Production Example 12 Production Example 13 Production Example 14 Common bacteria 0 day 1.8 x 10 ⁶ 2.2x10 ⁵ 4.0x10 ⁵ 3.3 x 10 ⁶ 4 day 2.9x10 ⁶ 2.9x10 ⁵ 4.8x10 ⁵ 6.8 x 10 ⁶ 8 day 8.8x10 ⁶ 3.8x10 ⁵ 2.3x10 ⁵ 1.0 x 10 ⁶ mold 0 day 2.9x10 ⁴ 1.1x10 ³ 9.1x10 ³ 4.9x10 ⁴ 4 day 6.8 x 10 ⁴ 4.1 x 10 ³ 3.1x10 ⁴ 9.8x10 ⁴ 8 day 1.4x10 ⁵ 7.6 x 10 ³ 7.8x10 ⁴ 3.6x10 ⁵

As shown in Table 5, it was confirmed that the drop tomatoes of Production Examples 12 and 13 slowed down the production of microorganisms over time as compared to the drop tomatoes of Production Examples 11 and 14.

It was confirmed that the drop tomatoes prepared according to Production Examples 12 and 13 were excellent in quality as in Test Examples 1 to 3 above. Thus, the following procedure was carried out based on the method of Production Example 12.

&Lt; Examples and Comparative Examples >

Control 1.

Untreated tomatoes were prepared.

Example 1. Heating water micro-micro bubbles (MH)

A drop tomato prepared in the same manner as in Preparation Example 12 was prepared.

Example 2. Ozonated water treatment (MH-O) after warm water micro-micro bubble treatment

Microbubbles having an average particle size of 20 占 퐉 (20 占 퐉 or less 50%) formed by introducing warm water (flow rate: 120 L / min) and air (air injection amount: 3 L / min) Were transferred to A to C microbubble washing tanks, respectively. Then, the drop tomatoes were placed in a basket and rinsed in a microbubble washing tank for 50 seconds using a robot arm, for 40 seconds in a B microbubble washing tank, and rinsed with C microbubbles After immersing in the washing tank for 30 seconds (total 120 seconds), the ozonated water (ozone concentration 5 ppm, Fig. 1B) was treated for 5 minutes and rinsed with water to obtain the drop tomato.

The ozonated water was produced by treating the ozonated water with water.

Example 3 After heating with ozone water, micro-micro bubble treatment (O-MH)

The drop tomatoes, which were placed in a basket, were treated with ozone water (ozone concentration 5 ppm, Fig. 1B) for 5 minutes.

Microbubbles having an average particle size of 20 탆 (20 탆 or less 50%) formed by introducing warm water (flow rate: 120 L / min) and air (air amount: 3 L / min) Was transferred to each of the A to C microbubble washing tanks, and the drop tomatoes treated with the ozonated water were rinsed in a microbubble washing tank for 50 seconds, a B microbubble washing tank for 40 seconds, and a C microbubble washing tank Dipped for 30 seconds (total 120 seconds) and then rinsed with water to obtain drop tomato.

Example 4 Using ozone-dissolved warm water microbubbles ozonated water (OMH)

Microbubble ozone water having an average particle size of 20 mu m (20 mu m or less 50%) of bubbles formed by introducing ozone gas at a warming water (flow rate: 120 L / min) of 37 DEG C in the microbubble generation tank 5 ppm) were transferred to A to C microbubble washing tanks, respectively. Then, the drop tomatoes were placed in a basket and rinsed in an A microbubble washing tank for 2 minutes, a B microbubble washing tank for 2 minutes using a robot arm, C microbubble washing bath for 1 minute (total 5 minutes) and then rinsed with water to obtain drop tomato.

Comparative Example 1. Vortex utilization

Using the first to third washing tanks in which the vortex was generated, the drop tomatoes, which were placed in a basket, were rinsed for 2 minutes in the A washing tank, 2 minutes in the B washing tank, and 1 minute in the C washing tank using the robot arm (Total 5 minutes) and then rinsed with water to obtain a drop tomato.

Comparative Example 2. Ozonated water

(Ozone concentration: 5 ppm). Then, the droplet tomatoes, which were placed in a basket, were rinsed in A ozone water for 2 minutes, and rinsed in B ozone water for 2 minutes using a robot arm. Immersed in ozone water for 1 minute (total 5 minutes) and then rinsed with water to obtain drop tomato.

<Test Example>

The drop tomatoes treated according to the examples and preparation examples were packed in an OPP film having a thickness of 30.1 占 퐉, packed, and stored in a thermostatic chamber at 5 占 폚.

Test Example 4. Electrical conductivity measurement

After the addition of 40 ml of 0.4 M mannitol solution, the cells were incubated at 37 ° C for 3 hours, and the initial ion leakage was measured using an EC meter (Model H8633, HANNA Instrument). After incubation at -40 ° C for 24 hours, The amount of post ion flux was measured.

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Electrical conductivity (ds / m) 0 day 2.32 ± 1.23 2.35 ± 1.39 2.40 ± 1.88 2.38 ± 2.01 2.40 ± 1.57 3.65 ± 1.84 3.89 ± 1.02 9 day 8.14 + 2.01 6.61 + 1.48 6.41 ± 1.02 6.51 ± 1.45 6.43 + 1.94 12.77 + - 0.84 13.97 + 1.84 19 day 17.45 ± 1.87 13.45 ± 1.45 13.02 + - 0.72 13.17 ± 1.00 12.99 ± 1.46 19.84 ± 1.57 22.78 ± 0.96 26 day 23.15 + - 2.38 15.99 ± 2.95 15.41 ± 1.59 15.11 ± 2.00 14.28 ± 1.70 23.17 + - 1.27 29.46 ± 1.59

As shown in Table 6 above, the drop tomatoes treated according to Examples 1 to 4 of the present invention show lower ion flux than the control 1 and the comparative examples 1 and 2, so that the degree of tissue damage is significantly Low. This becomes clearer over time.

The amount of ionic flux, which is the value of the electric conductivity, is an index showing the degree of damage of the tissue. It can be seen that the drop tomatoes of Examples 1 to 4 do not cause damage to the tissue.

Test Example 5. Microbial measurement

The microorganisms were measured in the same manner as in Test Example 3 above.

division Log CFU / g Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Common bacteria 0 day 6.3x10 ⁵ 2.2x10 ⁵ 1.9x10 ⁵ 1.1x10 ⁵ 1.7x10 ⁵ 2.8x10 ⁵ 2.4x10 ⁵ 9 day - 4.0x10 ⁵ 2.7x10 ⁵ 1.8x10 ⁵ 2.3x10 ⁵ 6.3x10 ⁵ 4.9x10 ⁵ 19 day - 7.7x10 ⁵ 5.2x10 ⁵ 3.1x10 ⁵ 4.6x10 ⁵ 9.4x10 ⁶ 9.4x10 ⁵ 26 day - 8.3x10 ⁵ 7.8x10 ⁵ 5.9x10 ⁵ 7.4x10 ⁵ 2.4x10 ⁷ 1.7 x 10 ⁶ mold 0 day 2.1 x 10 ⁴ 1.1x10 ³ 9.7x10 ² 2.4x10 ² 7.8x10 ² 6.8 x 10 ³ 5.4x10 ³ 9 day - 7.8x10 ³ 6.3x10 ³ 8.8x10 ² 4.3x10 ³ 1.8 x 10 ⁴ 1.1x10 ⁴ 19 day - 4.1 x 10 ⁴ 2.0x10 ⁴ 6.4 x 10 ³ 1.3x10 ⁴ 1.0x10 ⁵ 8.4x10 ⁴ 26 day - 5.7x10 ⁴ 4.7x10 ⁴ 9.6x10 ³ 4.2 x 10 ⁴ 1.3x10 ⁵ 1.1x10 ⁵

As shown in Table 7 above, the drop tomatoes treated according to Examples 1 to 4 of the present invention were found to have significantly decreased microorganisms as compared with Control 1 and Comparative Examples 1 and 2. [ Especially, the antimicrobial effect against fungi was better than that of general bacteria.

Examples 2 and 3 show excellent microbial killing effect with increasing immersion time in ozone, but almost similar values were observed after 10 minutes.

Test Example 6. Hardness Measurement

The surface area of the specimen was measured using a 2 mm cylindrical probe. The area from the peak to the maximum peak value was expressed as Firmness (kgf).

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Hardness (kg) 0 day 0.41 + 0.02 0.41 + 0.02 0.41 + 0.02 0.41 + 0.02 0.41 + 0.02 0.41 + 0.02 0.41 + 0.02 9 day 0.49 ± 0.01 0.47 ± 0.01 0.44 + 0.03 0.44 ± 0.01 0.44 ± 0.01 0.50 0.02 0.49 + 0.03 19 day 0.53 + 0.02 0.52 + 0.02 0.47 ± 0.01 0.49 ± 0.01 0.48 ± 0.01 0.54 ± 0.01 0.52 + - 0.01 26 day 0.56 ± 0.01 0.53 + 0.03 0.52 + - 0.01 0.52 + 0.02 0.51 + 0.02 0.55 + 0.03 0.54 ± 0.01

As shown in Table 8, it was confirmed that the drop tomatoes treated according to Examples 1 to 4 of the present invention had better hardness than Control 1 and Comparative Examples 1 and 2.

Test Example 7. Determination of corruption rate

The drop tomatoes treated according to the examples and comparative examples were visually measured and expressed as a percentage of the total drop tomato number.

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Laceration rate
(%) 0 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 9 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 19 day 28.1 0.0 0.0 0.0 0.0 30.0 10.7 26 day 68.9 15.0 4.8 0.0 0.0 66.7 39.4

As shown in Table 9, the drop tomatoes treated according to Examples 1 to 4 of the present invention maintain their commercial properties without causing fungal, erythematous and calyx tearing until 19 days. In particular, in Examples 3 and 4 Was confirmed to maintain the merchantability until the 26th.

On the other hand, the control 1 and the comparative examples 1 and 2 lost their commercial properties due to the occurrence of mold, rime and calyx tear after 14 days.

Test Example 8. Sensory Test

The drop tomatoes treated in the examples and the comparative examples were sampled by 20 professional panelists and then subjected to sensory evaluation with a 9-point scale method (as the degree was increased to 9 points), and the average values were obtained.

- Appearance, incense, color and comprehensive preference: 1 point = very bad, 9 points = very good

division Control 1 Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Exterior 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9 day 7.8 8.0 8.0 8.4 8.3 8.0 8.2 19 day 4.0 7.3 7.3 8.1 7.8 4.2 5.1 26 day 1.9 7.3 5.8 6.3 6.0 1.7 3.0 incense 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9 day 7.0 7.8 8.0 8.3 8.2 7.3 7.7 19 day 4.6 7.3 7.5 7.8 7.5 5.5 6.1 26 day 2.6 5.2 6.2 6.4 6.3 3.0 4.5 Texture 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9 day 6.8 7.7 7.8 8.4 8.3 7.2 7.4 19 day 5.8 6.5 7.0 7.8 7.2 6.2 6.3 26 day 4.1 5.5 5.7 6.5 5.8 4.7 5.0 Comprehensive likelihood 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 9 day 6.8 7.8 8.0 8.4 8.2 7.2 7.3 19 day 3.4 7.0 7.3 8.1 7.5 4.0 5.1 26 day 1.2 5.2 6.0 7.4 6.2 2.0 3.9

As shown in Table 10, it was confirmed that the drop tomatoes treated according to Examples 1 to 4 were superior in appearance, flavor, texture, and overall acceptability to those of the control 1 and the comparative examples 1 and 2.

In the other fruits and vegetables, the result of the same pattern as the result of the measurement using the drop tomato was derived.

<Examples and Comparative Examples - Root Vegetable Representative: Pepered Garlic>

Control 2.

No treated peeled garlic was prepared.

Example 5. Heating water micro-micro bubbles (MH)

The same procedure as in Example 1 was carried out except that the peeled garlic was used instead of the drop tomato.

Example 6. Ozonated water treatment (MH-O) after warm water micro-micro bubble treatment

The same procedure as in Example 2 was carried out except that the peeled garlic was used instead of the drop tomato, and the ozone concentration of the ozonated water was 4 ppm (heating water temperature was 50 ° C).

Example 7. After heating with ozone water, micro-micro bubble treatment (O-MH)

The same procedure as in Example 3 was carried out except that the peeled garlic was used instead of the drop tomato, and the ozone concentration of the ozonated water was 4 ppm (heating water temperature was 50 ° C).

Example 8. Ozone-dissolved warm water micro-bubble ozone water (OMH)

The same procedure as in Example 4 was carried out except that the peeled garlic was used instead of the drop tomato and the ozone concentration of the ozonated water was 4 ppm (heating water temperature was 50 ° C).

Comparative Example 5 Vortex

The same procedure as in Comparative Example 1 was carried out except that the peeled garlic was used instead of the drop tomato.

Comparative Example 6. Ozonated water

The same procedure as in Comparative Example 2 was carried out except that the peeled garlic was used instead of the drop tomato and the ozone concentration of the ozonated water was 4 ppm.

<Test Example>

The peeled garlic treated according to the examples and preparation examples was packed in an OPP film having a thickness of 30.1 占 퐉, packed and stored in a thermostatic chamber at 5 占 폚.

Test Example  9. Microbiological measurement

The same procedure as in Test Example 3 was carried out to measure general bacteria.

division Log CFU / g Control 2 Example 6 Example 7 Example 8 Example 9 Comparative Example 3 Comparative Example 4 Common bacteria 0 day 2.6 x 10 ⁶ 4.3x10 ⁵ 2.3x10 ⁵ 5.4x10 ⁴ 9.0x10 ⁴ 5.2x10 ⁵ 5.0x10 ⁵ 13 day - 6.0x10 ⁵ 9.2x10 ⁵ 9.9x10 ⁴ 3.0x10 ⁵ 3.4 x 10 ⁶ 9.8x10 ⁵ 28 day - 1.2x10 ⁶ 2.8 x 10 ⁶ 2.5x10 ⁵ 6.2x10 ⁵ 1.7 x 10 ⁷ 8.4x10 ⁶ 35 day - 1.8 x 10 ⁶ 3.9x10 ⁶ 4.1 x 10 ⁵ 8.2x10 ⁵ 6.3x10 ⁷ 2.0x10 ⁷

As shown in Table 11, it was confirmed that the peanut garlic treated according to Examples 6 to 9 was significantly reduced in general bacteria as compared with Control 2, Comparative Examples 3 and 4.

Test Example 10. Measurement of corruption rate

The decay rate was measured in the same manner as in Test Example 7 above.

division Control 2 Example 6 Example 7 Example 8 Example 9 Comparative Example 3 Comparative Example 4 Rash 0 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 28 day 9.8 0.0 6.0 0.0 0.0 11.0 7.9 35 day 28.7 5.4 11.6 0.0 2.0 30.7 25.1 mold 0 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 13 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 28 day 1.1 0.0 0.6 0.0 0.0 0.0 0.0 35 day 6.8 0.0 2.4 0.0 0.0 4.4 3.7

As shown in Table 12, it was confirmed that the peeled garlic treated according to Examples 6 to 9 had less erosion and fungi than the control 2, the comparative examples 3 and 4, and maintained the merchantability for a long time. In particular, the peeled garlic of Example 8 was not spoiled in the whole area, and the peeled garlic of Example 9 slightly developed at about 35 days, and no mold was formed.

Test Example 11. Sensory Test

The functionalities were measured in the same manner as in Test Example 8.

division Control 2 Example 6 Example 7 Example 8 Example 9 Comparative Example 3 Comparative Example 4 Exterior 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 13 day 7.5 8.0 8.0 8.3 8.0 8.0 7.9 28 day 4.1 6.3 6.7 7.5 7.0 4.7 5.2 35 day 3.2 6.3 5.5 6.9 6.5 4.0 5.6 incense 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 13 day 7.1 7.8 7.8 8.4 8.0 7.8 7.9 28 day 3.2 4.5 5.7 7.6 7.0 5.7 6.0 35 day 2.1 6.3 5.8 7.4 6.7 4.5 5.1 Texture 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 13 day 7.2 8.3 8.2 8.3 8.2 8.0 8.0 28 day 3.3 6.5 6.3 7.8 6.7 4.3 5.0 35 day 2.6 6.2 5.3 7.1 6.3 3.2 4.9 Comprehensive likelihood 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 13 day 7.0 7.8 8.0 8.4 8.2 7.7 7.8 28 day 4.2 6.3 6.2 7.6 6.8 5.3 5.8 35 day 3.6 6.3 5.8 7.2 6.7 4.5 4.9

As shown in Table 13 above, the peeled garlic treated according to Examples 6 to 9 was superior to the control 2, the comparative examples 3 and 4 in appearance, flavor, texture and overall acceptability.

In the other root vegetables, sweet potatoes, the same pattern results were obtained using the peeled garlic.

<Control Test - Leafy vegetables  Representative: 깻 leaves>

Control 3.

I prepared an untreated sesame leaf.

Comparative Example 5. Heating water micro bubble (MH)

A sesame leaf was prepared in the same manner as in Example 1 except that the sesame leaf was used instead of the drop tomato.

Comparative Example 6. Ozonated water treatment (MH-O) after warm water micro-micro bubble treatment

The procedure of Example 2 was repeated except that sesame leaf was used instead of drop tomato and the ozone concentration of ozone water was 0.5 ppm.

Comparative Example 7 After heating with ozone water, micro-micro bubble treatment (O-MH)

The procedure of Example 3 was repeated except that sesame leaf was used instead of drop tomato and the ozone concentration of ozone water was 0.5 ppm.

Comparative Example 8 Using ozone-dissolved warm water microbubbles ozonated water (OMH)

The same procedure as in Example 4 was carried out except that sesame leaves were used instead of drop tomatoes and the ozone concentration of ozone water was 0.5 ppm.

<Test Example>

Test Example 14. Electrical conductivity measurement

The electrical conductivity was measured in the same manner as in Test Example 4 above.

division Control 3 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Electrical conductivity
(ds / m) 23.43 + - 1.02 25.11 + 1.34 28.01 + - 1.02 29.13 + - 1.25 28.34 + - 0.84

As shown in Table 14, the sesame leaves treated according to Comparative Examples 5 to 8 of the present invention showed higher ion flux than the control 3, indicating that the tissues were damaged.

Test Example 15. Microbial measurement

The same procedure as in Test Example 3 was carried out to measure general bacteria.

division CFU / ml Control 3 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Common bacteria 5.8x10 ⁵ 3.7x10 ³ 1.2x10 ³ 8.4x10 ² 5.0x10 ² mold 3.7x10 ³ 8.8x10 ³ 1.3x10 ² 7.9x10 ¹ 3.3x10 ¹ Escherichia coli 8.3x10 ¹ 1.0x10 ¹ ND ND ND

* ND: not detected

As shown in Table 15 above, it was confirmed that the sesame leaves treated according to Comparative Examples 5 to 8 had a remarkably reduced microorganism as compared with the control 3.

Test Example 16. Sensory Test

The functionalities were measured in the same manner as in Test Example 8.

division Control 3 Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Exterior 5.3 5.1 4.1 3.7 3.5 incense 5.5 5.8 4.4 3.5 3.2 color 5.4 5.2 4.1 3.9 3.7 Comprehensive likelihood 5.4 5.0 3.8 3.4 3.1

As shown in Table 16, it was confirmed that the sesame leaves treated according to Comparative Examples 5 to 8 had lower appearance, flavor, color, and overall acceptability than the control 3.

The sesame leaf was damaged by ozone and blackened.

100, 100`, 100``, 100```: Micro bubble cleaning device
110, 110`: micro bubble generation tank
111: Evolution 112: Micro bubble generator
120, 120`: Micro bubble washing tank
140, 140`: return pipe
150`, 150``: ozone treatment tank
200, 200`:
300, 300`: Rinse tank

Claims (16)

(A) forming warm microbubble water using warm water and air at 37 to 55 占 폚; And
(B) immersing fruit and vegetables in the warm microbubble water,
Wherein the heating water has a flow rate of 70 to 200 L / min, and the amount of the air is 2-3 L / min. (A ') forming heated microbubble ozonated water using warm water and ozone gas at 37 to 55 ° C; And
(B ') immersing fruit and vegetables in the warm microbubble ozone water,
Wherein the flow rate of the warm water is from 70 to 200 L / min, and the amount of the ozone gas is from 2 to 3 L / min. The method according to claim 1, further comprising the step of treating the fruit and vegetables with ozonated water before immersing the fruit and vegetables in heated microbubble water in the step (B) Way. [3] The method of claim 1, further comprising treating the fruit and vegetables immersed in the heated microbubble water with ozone water after the step (B), treating the fruit and vegetables using the heated microbubble water Way. The method according to claim 2, wherein the ozone concentration of the warm microbubble ozone water is 2 to 8 ppm. The method according to claim 3 or 4, wherein the ozone concentration of the ozonated water is 2 to 8 ppm. The method according to any one of claims 1 to 5, wherein the microbubble has a particle size of 20 탆 or less of 50% or more. delete delete delete delete A first micro bubble generating tank for forming warm water at 37 to 55 ° C and micro bubble water supplied with air,
And a first heating microbubble washing tank for receiving the heated microbubble water and washing fruits and vegetables,
Wherein the flow rate of the heating water is 70 to 200 L / min, and the amount of air is 2-3 L / min. A second micro bubble generating tank for forming a micro bubble ozone water supplied with warm water at 37 to 55 DEG C and ozone gas,
And a second warming microbubble washing tank receiving the warm microbubble ozonated water and washing fruit and vegetables,
Wherein the flow rate of the heating water is 70 to 200 L / min, and the amount of the ozone gas is 2-3 L / min. 13. The microbubble cleaning apparatus according to claim 12, wherein an ozone treatment tank is additionally provided at a front end or a rear end of the first warm microbubble cleaning tank. The microbubble cleaning apparatus according to claim 12 or 13, further comprising a transport pipe for transporting the heated microbubble water of the microbubble cleaning tank treated with fruits and vegetables to the microbubble generation tank. 14. The microbubble cleaning apparatus according to claim 12 or 13, wherein the microbubble cleaning tank is provided with a temperature controller to maintain the temperature at 35 to 60 deg.

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