KR20030007245A - Hygiene processing method for vegetable salad - Google Patents
Hygiene processing method for vegetable salad Download PDFInfo
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- KR20030007245A KR20030007245A KR1020020061580A KR20020061580A KR20030007245A KR 20030007245 A KR20030007245 A KR 20030007245A KR 1020020061580 A KR1020020061580 A KR 1020020061580A KR 20020061580 A KR20020061580 A KR 20020061580A KR 20030007245 A KR20030007245 A KR 20030007245A
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- water
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- ionized water
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- 235000012033 vegetable salad Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 235000013311 vegetables Nutrition 0.000 claims abstract description 30
- 238000005406 washing Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000007654 immersion Methods 0.000 claims description 9
- 230000002378 acidificating effect Effects 0.000 claims description 8
- 238000011282 treatment Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000004506 ultrasonic cleaning Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 9
- 238000007598 dipping method Methods 0.000 abstract 3
- 241000588724 Escherichia coli Species 0.000 description 8
- 244000005700 microbiome Species 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 241000191967 Staphylococcus aureus Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 241000193755 Bacillus cereus Species 0.000 description 2
- 241001646719 Escherichia coli O157:H7 Species 0.000 description 2
- 241000186779 Listeria monocytogenes Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- -1 oxygen ions Chemical class 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000208822 Lactuca Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000003252 repetitive effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Abstract
Description
본 발명은 야채 샐러드의 위생가공방법에 관한 것으로서, 더욱 상세하게는 야채샐러드를 제조 및 운송하는 과정에서 발생할 수 있는 변질요소를 제거하여 보다 위생적으로 소비자에게 제공할 수 있도록 하기위한 위생가공방법을 제공하기 위한 것이다.The present invention relates to a sanitary processing method of a vegetable salad, and more particularly, to provide a sanitary processing method to be provided to consumers more hygienically by removing the deterioration elements that may occur in the process of manufacturing and transporting vegetable salads. It is to.
일반적으로, 야채샐러드는 우리가 손쉽게 만들어 먹을 수 있는 기호 식품중의 하나이며 각종 비타민이 다량 함유되어져 있는 것으로 알려지면서 다이어트 식품으로도 많이 사용되고 있다.Generally, vegetable salad is one of the favorite foods that we can easily make and eat, and it is known that it contains a large amount of various vitamins and is also used as a diet food.
그러나 이를 대량으로 제조하는 식당이나 제조공장에서는 칼로 야채를 썰어 샐러드를 가공과정에서 위생적인 부분이 소홀하여 대장균이 발생할 위험성이 높으며, 특히 하절기에는 보관상 부주의로 인하여 식중독 발생의 원인으로 작용하는 문제점이 있었다.However, in restaurants or manufacturing plants that produce large quantities of this, vegetables are sliced with a knife and the risk of developing E. coli is high due to neglect of the sanitary part of the salad processing process.In particular, there is a problem of causing food poisoning due to carelessness in the summer. there was.
본 발명은 상기한 문제점을 개선키위해 제안된 것으로서, 야채를 샐러드용으로 가공함에 있어 인체에 무해한 세척수를 이용하여 위생적으로 세척 및 후처리과정을 수행토록 함으로서 야채 샐러드가 청결하면서 신선한 상태를 장기간 유지하는 가운데 소비자에게 유통되어질 수 있도록 하는데 목적이 있다.The present invention has been proposed in order to improve the above problems, in the processing of vegetables for salads by using a wash water harmless to the human body to perform the hygienic washing and post-processing process to keep the vegetable salad clean and fresh for a long time In the meantime, it aims to be distributed to consumers.
도 1은 본 발명에 따른 샐러드 위생가공순서 흐름도.1 is a salad hygienic processing flow chart according to the present invention.
도 2는 본 발명의 실시예에 따른 이온수 침지시 시간 경과에 따른 세균농도 변화상태를 나타낸 그래프.Figure 2 is a graph showing the bacterial concentration change state over time when the ionized water immersion according to an embodiment of the present invention.
도 3은 본 발명의 실시예에 따른 오존수 및 초음파를 병용 처리하였을때의 세균농도 변화상태를 나타낸 그래프.Figure 3 is a graph showing the state of bacterial concentration change when combined treatment with ozone water and ultrasonic waves according to an embodiment of the present invention.
도 4는 도 3의 비교예에 따른 오존수만을 처리하였을때의 세균농도 변화상태를 나타낸 그래프.Figure 4 is a graph showing the bacterial concentration change state when treating only ozone water according to the comparative example of FIG.
상기 목적은, 농장에서 생산되어 운반되어진 야채를 선별작업한 뒤 적절한 크기로 세절하여 맑은물에서 수회 세척하는 맑은물 세척과정; 상기 맑은물에 의해 세척되어진 야채를 이온수에 10분간 침지시켜 세척하는 이온수 침지과정; 상기 이온수에 의한 세척이 이루어진 야채를 3ppm농도의 오존수에 10분간 침지시킴과 함께 초음파를 병용 처리하여 세척을 실시하는 초음파, 오존수 세척과정; 상기 세척과정을 거친 야채를 0∼5℃의 저온수에 침지시킴으로서 예냉처리를 실시하는 예냉과정;을 포함하는 야채 샐러드의 위생가공방법을 통해 이룰 수 있게된다.The object of the present invention is a clear water washing process for sorting the vegetables produced and transported in a farm and then washing them in clear water several times in fine size; Ionized water immersion process for washing the vegetables washed by the clear water in ionic water for 10 minutes; Ultrasonic, ozone water washing process for washing by immersing the vegetable washed by the ionized water in ozone water of 3ppm concentration for 10 minutes in combination with the ultrasonic wave; It is possible to achieve through the sanitary processing method of the vegetable salad comprising a; pre-cooling process for performing a pre-cooling treatment by immersing the washed vegetables in cold water of 0 ~ 5 ℃.
이하, 본 발명의 구체적인 가공방법의 실시예를 첨부된 도면을 참조하여 공정순으로 살펴보기로 한다.Hereinafter, an embodiment of a specific processing method of the present invention will be described with reference to the accompanying drawings in order of process.
도 1은 본 발명에서 야채샐러드의 위생가공을 위한 과정을 개략적으로 나타낸 순서도이다.1 is a flow chart schematically showing a process for sanitary processing of vegetable salad in the present invention.
먼저, 농장에서 생산되어진 오이, 양배추, 양상추, 당근, 셀러리, 피망, 양파 등의 야채를 0∼5℃의 온도로 가동되고 있는 냉장차에 적재하여 운반시킨 후, 이를 저온의 야채저장고에 입고시키고 이들중 선별작업을 통해 신선한 야채들을 가공작업장으로 이송시키게 된다.First, vegetables such as cucumbers, cabbage, lettuce, carrots, celery, bell peppers, and onions produced on a farm are loaded and transported in a refrigerated car operated at a temperature of 0 to 5 ° C., and then they are put in a low temperature vegetable store. In the middle of the sorting process, fresh vegetables are transferred to the processing workshop.
이와같이 이송되어진 야채들은 각각 적절한 크기로 절단 세절되어진 후 본격적인 세척 및 후처리작업을 거치게 되는데 이는 도 1에 순서도로 나타내어진 바와같다.The vegetables transported in this way are cut and cut into appropriate sizes, respectively, and are subjected to a full-fledged washing and post-treatment, as shown in the flowchart in FIG. 1.
즉, 1차로 상기 세절되어진 야채를 약 18℃의 맑은물로 세척한 후(ST 1) 이를 다시 2차 세척과정(ST 2)을 거치게 되는데, 여기서는 위생적인 처리를 위하여 pH 2.5의 산성 이온수에 채소를 10분간 침지함으로써 일반세균뿐만 아니라 식중독을 발생시킬 수 있는E.coliO157:H7(병원성 대장균)과,Staphylococcus aureus(황색포도상구균), 그리고Listeria monocytogenes및Bacillus cereus등의 병원성 미생물까지 사멸시킬 수 있게된다.That is, the finely chopped vegetables are first washed with clear water at about 18 ° C. (ST 1), and then subjected to a second washing process (ST 2), where the vegetables are in acidic ionized water of pH 2.5 for hygienic treatment. For 10 minutes to kill not only general bacteria but also E. coli O157: H7 (pathogenic E. coli), Staphylococcus aureus (Staphylococcus aureus), and Listeria monocytogenes and Bacillus cereus . do.
상기 산성 이온수를 만드는 방법으로는 물을 전기분해하면 양극에 산소이온(O2-)이 음극에 수소이온(H+)이 생성되며, 이때 전해막으로 부터 이온 교환막을 통하여 pH2.5 수준의 산성 이온수가 만들어진다. 이러한 산성이온수는 pH2.5의 매우 낮은 pH 및 1000mV 이상의 높은 산화환원전위에 의한 강력한 산화력 등으로 인하여 강력한 살균활성을 나타낸다.In the acidic ionized water production method, when water is electrolyzed, oxygen ions (O 2- ) are produced at the anode and hydrogen ions (H + ) are produced at the cathode. Ionized water is produced. The acidic ionized water exhibits strong bactericidal activity due to a very low pH of pH 2.5 and strong oxidative power due to a high redox potential of 1000 mV or more.
이러한 산성 이온수의 특장점으로는 넓은 살균능력범위와 즉효성을 가지며 인체에 무해하고 간단한 사용법에 저렴한 비용과 불쾌한 냄새나 색 등이 전혀 없으며 폐기 단계에서 분해가 용이하다는 것이다.The advantage of such acidic ionized water is that it has a wide range of sterilization ability and immediate effect, is harmless to human body, simple to use, low cost and no unpleasant smell or color, and easy to disintegrate at the disposal stage.
하기 [표 1]은 산성이온수의 병원성 대장균(E.coliO157:H7)의 살균효과를 알아보기 위한 실험결과로서, 야채를 산성이온수로 세척했을때와 일반 수도물로 세척했을때의 대장균수 비교를 통해 살균능력이 탁월하게 나타남을 알 수 있다.[Table 1] is an experimental result to determine the bactericidal effect of E. coli O157: H7 Escherichia coli of acidic ionized water, the comparison of E. coli bacteria when washed with acidic ionized water and when washed with normal tap water It can be seen that the sterilization ability is excellent through.
한편, 도 2는E.coli(대장균)과,Staphylococcus aureus, 그리고Listeria monocytogenes및Bacillus cereus등의 미생물에 대한 이온수의 생육 저하도를 그래프로 나타낸 것이다. 그래프상에서는 4종의 미생물 모두 초기농도 5.74~6.62 logCFU/ml 에서 이온수에 침지한 시간이 경과할수록 그 농도가 급격히 감소하는 경향을 보였는데, 모든 균종에서 10분간 침지 이후 70% 이상의 사멸효과를 나타내었으며, 10분이 경과한 후 부터는 감소율이 완만히 나타나게 됨으로서 침지시간은 10분 내외가 가장 바람직함을 알 수 있었다.On the other hand, Figure 2 is a graph showing the growth rate of the deionized water for E. coli (E. coli), Staphylococcus aureus , and microorganisms such as Listeria monocytogenes and Bacillus cereus . In the graph, the concentrations of all four microorganisms decreased rapidly with the initial concentration of 5.74 ~ 6.62 logCFU / ml over the period of immersion in ionized water. After 10 minutes elapsed, the rate of decrease appeared slowly, indicating that the immersion time was about 10 minutes.
이러한 결과는 이온수의 낮은 pH와 높은 산화환원전위에 의한 강력한 살균력을 증명하였으며, 특히 세포벽이 존재하지 않는E.coli와 같은 G(-) 균종에 대하여 G(+) 균종보다 높은 살균효과를 나타내는 것으로 사료된다.These results demonstrated strong bactericidal activity due to the low pH of the ionized water and high redox potential, and showed higher sterilizing effect than G (+) species, especially against G (-) species such as E. coli without cell walls. It is feed.
이후, 상기 이온수에 의한 2차 세척이 이루어진 야채에 남아있는 소량(1.78~2.42 logCFU/ml)의 미생물을 완전사멸하기 위해서 초음파 및 오존수를 이용하여 세척을 실시하게 된다.(ST 3)Subsequently, washing is performed using ultrasonic waves and ozone water in order to completely kill a small amount of microorganisms (1.78 to 2.42 logCFU / ml) remaining in the vegetable washed with the ionized water. (ST 3)
초음파는 압전세라믹이 전압에 의해 신축하여 압력이 발생되는 과정의 반복으로 1초당 2만회 이상으로 매질중에 압력이 높은 부분과 낮은부분에 발생되는데, 이러한 주기로 압력이 높은 부분은 낮게, 압력이 낮은부분은 높게 매줄중을 전파되는 현상을 말한다.Ultrasonic wave is a repetitive process in which the piezoceramic is stretched by voltage, and the pressure is generated more than 20,000 times per second. The ultrasonic wave is generated in the high and low parts of the medium. Is a phenomenon that propagates highly every single line.
또한, 오존(O3)은 산소(O2)의 동위체로서 대기중에서는 공기중의 산소가 번개나 태양광선, 자외선 등과 반응하여 생성되기도 하는 물질로서 미생물의 세포벽을 파괴하여 세포질을 분해하여 재생을 불가능하게 하는 성질을 이용한 것이다. 오존은 현재 미국 FDA에 의해 안전등급으로 인정되고 있으며 현재까지 가장 광범위하게 사용되고 있는 염소계보다 더 강력한 살균력을 갖는 살균제로 알려져 있다. 그리고 오존은 처리후 잔류시간이 길지 않기 때문에 생산 및 유통과정을 통하여 모두 소멸됨으로서 잔류에 따른 위생성의 문제가 발생하지 않게된다.In addition, ozone (O 3 ) is an isotope of oxygen (O 2 ). In the atmosphere, oxygen in the air reacts with lightning, sunlight, ultraviolet rays, etc., and is a substance that destroys the cell walls of microorganisms to break down the cytoplasm and regenerate. It is using the property that makes it impossible. Ozone is currently recognized as a safety class by the US FDA and is known to have a stronger sterilizing power than the most widely used chlorine system. Since ozone is not long after the treatment, all ozone is extinguished through the production and distribution process, so that hygiene problems due to the residue do not occur.
따라서, 열처리 및 기타 화학적 처리가 곤란한 채소류의 물리적 물리적, 화학적 및 미생물학적 안전성을 높이기 위하여 초음파와 오존수의 병용 처리를 실시함으로서, 일반 세척과정을 통하여 쉽게 제거되지 않는 물리적 및 화학적 위해요소 제거와 미생물학적 안전성을 확보할 수 있게되는 것이다.Therefore, in order to increase the physical, physical, chemical and microbiological safety of vegetables that are difficult to heat treatment and other chemical treatments, the combination of ultrasonic and ozone water is performed to remove physical and chemical hazards and microbiological characteristics that are not easily removed through the general washing process. It will be able to secure safety.
도 3의 그래프는 본 실시예에 따른 초음파 및 오존수를 병행처리함으로 인한 미생물 잔류량을 나타낸 것이고, 도 4는 비교예로서 오존수만을 사용했을때의 미생물 잔류량을 실험하여 나타낸 것이다.3 shows the microbial residual amount due to the parallel treatment of the ultrasonic wave and ozone water according to the present embodiment, and FIG. 4 shows the microbial residual amount when only ozone water was used as a comparative example.
상기 실험결과, 비교예인 오존수만을 사용하여 세척을 하였을 경우 도 4에 나타내어진 바와같이 10분 경과시 일반세균은 완전사멸하였으나, 기타 4종의 미생물은 소량(0.23~0.48 logCFU/ml) 잔존하였다.As a result of the experiment, when only the ozone water was used as a comparative example, as shown in FIG. 4, general bacteria were completely killed after 10 minutes, but a small amount (0.23 to 0.48 log CFU / ml) of the other four microorganisms remained.
그러나, 본 실시예로서 오존수와 초음파를 병용하여 세척을 수행한 경우에는 도 3에 나타내어진 바와같이 침지한 시간이 경과할수록 점차 감소하다가 침지시간 2분만에 일반세균이 사멸하였고, 5분만에는E.coli균이 사멸하였으며, 10분만에 나머지 미생물들이 완전히 사멸되어짐을 확인할 수 있었다.However, in the present embodiment, when the washing was performed by using ozone water and ultrasonic waves together, as shown in FIG. 3, as the immersion time elapsed, the general bacteria were killed after 2 minutes of immersion, and in 5 minutes E. coli was killed, and the remaining microorganisms were completely killed in 10 minutes.
따라서, 야채를 오존수에 침지시킨 상태에서 초음파 세척을 병용하여 실시해야만 만족한 세척결과를 얻을 수 있게됨을 알 수 있다.Therefore, it can be seen that satisfactory washing results can be obtained only when ultrasonic cleaning is performed in combination with vegetables immersed in ozone water.
한편, 상기 침지실험에서 오존수의 농도는 3ppm이 가장 적당한데, 농도가 3ppm이상이 되는 경우 제작단가의 증가 및 작업자의 두통발생 등 부작용이 나타나게 되며, 3ppm보다 낮은 농도에서는 세균의 사멸효과가 저하되는것을 확인할 수 있었다.On the other hand, the concentration of ozone water in the immersion test is 3ppm is most suitable, if the concentration is more than 3ppm side effects such as an increase in production cost and headache of the worker appears, and at a concentration lower than 3ppm is the effect of killing bacteria I could confirm that.
이상의 세척과정을 모두마친 야채는 0∼5℃의 저온수에 30분간 침지하여 예냉처리를 실시한다.(ST 4)After the above washing process, the vegetables are immersed in low temperature water of 0 ~ 5 ℃ for 30 minutes and pre-cooled. (ST 4)
여기서 예냉과정을 거치는 이유는 찬물 냉각과정을 수행함으로서 야채가 갖고 있는 품온을 낮추어 호흡작용을 억제할 수 있고, 또한 신선도 및 안전성이 유지되어질 수 있기 때문이다. 실제 실험결과 예냉처리전에는 보존기간이 1∼2일정도였으나, 예냉처리후에는 2∼3일로 제품의 유통기간이 약 24시간 가량 연장되어질 수 있었다.Here, the pre-cooling process is performed by lowering the temperature of the vegetables by performing cold water cooling process to suppress respiratory action, and also freshness and safety can be maintained. As a result of the experiment, the preservation period was about 1 to 2 days, but after precooling, the shelf life of the product could be extended to about 24 hours.
또한, 저온수의 온도가 0℃ 이하인 경우에는 야채조직에 손상이 발생할 수 있으며, 5℃보다 고온이 되면 미생물이 활성화될 가능성이 있으므로 0∼5℃가 바람직하였다.In addition, when the temperature of the low temperature water is 0 ℃ or less may damage the vegetable tissue, when the temperature is higher than 5 ℃ there is a possibility that the microorganism is activated 0 to 5 ℃ was preferred.
이와같이 세척 및 예냉과정을 거치면서 위생적으로 가공되어진 야채는 혼합용기에 넣어 양념으로 들어가는 야채들과 혼합하여 개량한 다음 포장과정을 거치게 된다.(ST 5)In this way, the vegetables that have been hygienically processed during the washing and pre-cooling process are mixed with the vegetables that are added to the seasoning in the mixing container, and then packaged. (ST 5)
이러한 포장과정에는 2가지 포장방법이 사용되어지게 되는데, 그중 첫째는 비닐봉투로 재질은 OPP+PE로 합지시킨 재질을 사용하여 포장하게 되며, 두번째 방법으로는 OPP계열인 OPS재질로 된 용기를 사용하여 포장하게 된다.Two kinds of packaging methods are used in this packaging process, the first of which is plastic bag, and the material is packaged using OPP + PE laminated material, and the second method uses OPS material container which is OPP series. Will be packed.
그리고 상기 포장과정이 완료되면 0∼5℃의 저온저장고로 입고되어 보관한 뒤 냉장차로 배송하고(ST 6) 매장에서는 공급받은 야채샐러드를 냉장상태에서 판매함으로서, 소비자는 신선한 상태의 위생적인 야채샐러드를 공급받을 수 있게되는 것이다.When the packaging process is completed, the product is stored in a cold storage at 0-5 ° C. and stored in a cold storage vehicle (ST 6). Will be able to get supply.
그리고, 상기에서 본 발명의 특정한 실시예가 설명 및 도시되었지만 본 발명의 야채 가공방법이 당업자에 의해 다양하게 변형되어 실시될 가능성이 있는 것은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the vegetable processing method of the present invention may be variously modified and implemented by those skilled in the art.
그러나, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시예들은 본 발명의 첨부된 특허청구범위 안에 속한다 해야 할 것이다.However, such modified embodiments should not be individually understood from the technical spirit or the prospect of the present invention, and such modified embodiments shall fall within the appended claims of the present invention.
이상에서 살펴본 바와같은 본 발명의 가공방법에 따르면, 야채샐러드의 세척 및 가공시 수차례의 위생세척 및 처리과정을 거치도록 함으로서 야채에 남아있던 세균을 완전 사멸시킬 수 있게 되고, 이로인해 야채 샐러드가 공급과정에서 신선한 상태를 장기간 유지하는 가운데 소비자가 즉석에서 안전하게 먹을 수 있도록 공급시키게 되는 효과를 나타낸다.According to the processing method of the present invention as described above, it is possible to completely kill the bacteria remaining in the vegetables by going through several sanitary washing and processing process during the washing and processing of the vegetable salad, thereby the vegetable salad It has the effect of supplying consumers to eat immediately and safely while maintaining a fresh state for a long time.
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