KR20070040192A - Preparation method of salted food with improved storability and hygienic safety - Google Patents

Abstract

The present invention provides a method for producing a pickled food, characterized in that the electrolyzed water is used as treated water in at least one step of each step of the pickled food.

According to the manufacturing method of the present invention according to the above configuration, the sterilization effect of the initial microorganism is excellent, and also the sterilization effect is maintained for a long time to improve the shelf life and hygienic safety of pickled foods.

Pickled food, electrolyzed water

Description

Preparation Method of Salted Food with Improved Storability and Hygienic Safety

1 is a configuration diagram of an electrolytic water producing apparatus

The present invention relates to a method of manufacturing pickled foods, and more particularly, by using electrolyzed water as a treated water in the manufacturing process of pickled foods, the sterilization effect of the initial microorganisms is excellent, and the sterilization effect is maintained for a long time, so that the shelf life and The present invention relates to a method for producing a new pickled food with improved hygienic safety.

Recently, consumers have presented various types of requirements for fresh foods in terms of nutritional, completeness, safety, palatability, economy, and convenience. Today's reality is that requirements serve as the most important food selection criterion. To ensure effective food safety, preventive management techniques can be used to completely eliminate or reduce to a safe level the hazards present on the food itself or additionally introduced hazards throughout the entire food chain, "from raw material to table." It is absolutely necessary, and since the 1990s, the HACCP management system has been applied to the food industry all over the world to systematically manage these technologies.

HACCP is the most scientific, preventive action-oriented and cost-effective management technology to guarantee food safety.However, in order to secure food safety through this management technology, HACCP establishes a proper unique technology that can reduce the hazards by food to a safe level. Application is of utmost importance, and effective control of microbial hazards is of particular concern for ensuring food safety.

Traditional food processing techniques for controlling microbial hazards in food have been applied to drying, salt or sugar pickling, acidification, heat treatment, refrigeration and freezing, and radiation treatment. Therefore, there is a limitation in the applicability, and the application is limited because the application result may have an undesirable effect on quality characteristics other than food safety. In addition, to ensure effective microbial safety, it is important to first reduce or eliminate the initial level of microbial contamination below a safe level, especially in the case of fresh foods that do not apply additional microbial safety technology until consumed. The technology for reducing or eliminating microbial contamination levels to a safe level without additional heat treatment is urgently needed until it is provided to the company, and the application of this technology must be able to not affect other quality characteristics.

In order to ensure the microbial safety of fresh foods that are consumed directly without additional heat treatment, technology that can ultimately maximize the cleaning effect is applied, and the use of chemicals in the cleaning process is another problem for food residues. In this respect, there is absolutely a need for a technology capable of obtaining a safe level of cleaning effect without the use of chemicals, and the establishment and application of such technology reduces the initial level of microbial contamination in fresh foods. I think it will be a good way to do this.

In general, most of the harmful elements that are contaminated on the surface of fresh fruits and vegetables are rarely removed by a simple washing process using tap water. High concentrations of chlorine water are used, and the US Centers for Disease Control and Prevention (CDC) and Environmental Protection Agency (EPA) recommend using 50-200 ppm chlorine solution for cleaning vegetables. However, although the antibacterial action of chlorine solution is recognized for its wide range and fast-acting effect, due to the toxicity problem of chlorine itself, when it is too high concentration or long time use, deterioration of organoleptic quality due to off-flavor, tissue damage of vegetable and secondary chlorine Problems such as the occurrence of hazards and the hassle of having to go through several rinsing cycles are pointed out.

In addition, as the number of food poisoning accidents at these establishments has increased significantly every year as the large meal business such as school meals is active, hygienic safety of fresh convenience foods such as sanitizing kitchens and cooking facilities and salads prepared by instant cooking Securing gender is also an important issue.

As one of these solutions, recently, electrolyzed water obtained by adding a small amount of salt to the tap water and electrolyzing is used, which has a strong sterilizing and reducing power, has a relatively low restriction on the object to be treated, and has no residue. Since there is little possibility of secondary pollution due to the pollution of the water itself, it has already been conducted as a public research project in Japan in 1992 and also in Korea (Jeong JW, Park NH, Kim YH, Kim BS, Jeong SW, Park KJ). , Lee SH.Technological development for freshness maintenance of fruits and vegetables by electrolyzed acid water.GA0114-9902.Korea Food research Institute, Korea.pp 82-150 (1999)). It was confirmed. Since the electrolyzed water has a very broad antibacterial spectrum and there is no residual chlorine after washing, it is harmless to the human body. Therefore, research is continuously conducted as a good alternative to the currently used chlorine water. There are very few systematic and practical studies on electrolyzed water that can be used for various purposes throughout the industry.

On the other hand, the main ingredient of the fresh vegetables jeolimryu is approximately 10 ⁴ ~10 ⁶ CFU / g of the total number of bacteria, 10 ³ CFU / g quality deterioration and the microorganism, and 10 according of ¹ ~10 ³ CFU / g of bupaegyun Pseudomonas fluorescein sense flow, etc. Although it is reported that the presence of biological foods such as vegetables in the cleaning process during the pretreatment, it is difficult to sterilize under harsh conditions including heat sterilization due to the characteristics of the product. There are many limitations.

In order to solve the problems of the prior art, the present inventors have examined the quality characteristics and the sterilization effect of the pickling foods by using a strong sterilizing power and electrolytic water which is known to have no possibility of secondary contamination after treatment. As a result, the present invention has been studied about various methods such as preservation by microbial sterilization and proliferation in pickled foods, and preservation methods and process reduction by seasoning solution that can cope with food preservatives.

Accordingly, an object of the present invention is excellent sterilization effect of the initial microorganisms of pickled foods, and the sterilization effect is maintained for a long time to improve storage and hygienic safety, as well as to eliminate the desalination process or the washing process in some cases. It is possible to provide a method for producing a pickled food to improve the productivity of the pickled food.

In order to achieve the above object, the present invention provides a method for producing a pickled food, characterized in that the electrolyzed water is used as treated water in at least one step of each step of the pickled food. .

The manufacturing method according to the present invention preferably provides a method for producing pickled foods, characterized in that the electrolyzed water is electrolytic acidic water, electrolytically neutralized water or electrolytic alkali water.

The production method according to the present invention preferably provides a method for producing pickled foods, characterized in that the electrolyzed water is used as the treated water in the washing or pickling process of the raw material.

The manufacturing method according to the present invention preferably provides a method for producing pickled foods, characterized in that the electrolyzed water is used as the treated water in the desalting or seasoning process.

The manufacturing method according to the present invention preferably provides a method for producing pickled foods, characterized in that the pickling process is a dry or wet pickling process.

The manufacturing method according to the present invention preferably provides a method for producing pickled foods, characterized in that the food material is radish or cucumber.

Hereinafter, the content of the present invention in more detail as follows.

The present invention provides a method for producing a pickled food, characterized in that the electrolysis water is used as treated water at various stages of the manufacturing process of the pickled food. In the present invention, the manufacturing process of pickled food includes a conventional manufacturing process, such as conventional pickled food, for example pickled radish, cucumber, etc., and usually, washing process, salting process, desalting process, washing process, seasoning process and Sterilization processes and the like.

The electrolyzed water that can be used in the present invention is manufactured from a system composed of the device as shown in FIG. 1, or using a conventionally known device (for example, an electrolyzed water generator (DIPS, CJ Tech, Korea)). May be used.

The electrolyzed water production system shown in FIG. 1 is configured to apply one-stage and two-stage electrolysis in a diaphragm manner, and to apply one-stage and two-stage electrolysis simultaneously in a diaphragm manner. The device is preferably made of an iridium-plated titanium plate (70 × 140 × 1 mm), in the diaphragm ceremony to change the diaphragm spacing to 0.8, 1.0 mm, respectively, to examine the electrolytic water characteristics according to the diaphragm spacing It is designed to be able to experiment. In addition, the electrolyte supply is a continuous flow method and can be adjusted to 0 ~ 10ml / min using the control lever.

The electrolyzed water properties obtained through the device can be measured as follows. For pH, a pH meter (Suntex, 2000A, USA) is used, and the measurement of oxidation-reduction potential (ORP) can be performed with an ORP meter (RM-12P, TOA Electronics, Japan). The content of hypochlorous acid (HClO) can be quantified according to the Food Code (Korea Food Industry Association: Food Code, General Test Method (1999)). 50 ml of electrolyzed water contains 2 g of KI, 10 mL of acetic acid and 1% starch reagent. After adding a few drops to dark brown, titrate until the dark brown solution becomes clear with 0.1 N Na ₂ S ₂ O ₃ solution, and then consume the consumed amount (mL) of 0.1 N Na ₂ S ₂ O ₃ according to the following formula. In terms of conversion, it can be expressed as hypochlorous acid (ppm).

Hypochlorous acid (ppm) = 0.1N Na ₂ S ₂ O ₃ Consumption (mL) × 7.092

The electrolyzed water used in the present invention may be electrolytic acidic water, electrolytic neutralized water or electrolytic alkali water, wherein the electrolytic acidic water is not particularly limited, pH 2.0-3.5 level, ORP 1,100-1,170mV level, HClO It is sufficient to carry out in the range of 20-200ppm level, the electrolytic neutral water is sufficient to perform in the range of pH 6.5-8.0 level, ORP 0-750mV level, HClO 20-150ppm level, the electrolytic alkali water level is pH 8.0-10.9 level, It is sufficient to carry out in the range of ORP 0-750mV level, HClO 20-200ppm level.

In the present invention, the treated water used in the manufacturing process of pickled food is water used in each process, for example, washing water in the washing process, immersion liquid in the pickling process, immersion liquid in the desalting process, and cleaning liquid in the washing process. It means water used for seasoning liquid in seasoning process.

When the electrolyzed water is used as the water for washing or pickling the raw material during the manufacturing process of the pickled food according to the present invention, a dry pickling method and a wet pickling method may be used. In the dry pickling method, the food ingredients washed with electrolytic water are stacked in a predetermined container with a large plastic bag, stacked in layers, and then salted. The pickles are pickled for several days until the dehydration liquid reaches the upper layer. Secondary pickling by washing with water, wet pickling method is to prepare a salt solution of about 20% with electrolyzed water and immersed in a salt-free solution = 1: 1 (w / v) ratio. In the case of using the electrolyzed water according to the present invention as the treated water according to the wet pickling method, the salinity is low, so the desalination process after the salting process may be omitted, thereby simplifying the process.

In addition, the application example used during the desalination process of the electrolyzed water in the manufacturing process of the pickled food according to the present invention is as follows. Desalting for 24 hours while putting salted radish after a predetermined salting period in a container and immersing it in the same amount of treated water (L) to the weight of salted salt (kg) and then replacing the treated water every 8 to 12 hours. do.

According to the desalination treatment according to the present invention, it is excellent in the sterilization effect of the microorganisms, there is no need to separate the subsequent cleaning process. This allows the desalting and washing process to be performed simultaneously, thereby providing a streamlined process and reducing costs.

In addition, when the electrolyzed water is used as the treated water of the seasoning process during the manufacturing process of the pickled food according to the present invention, it is not necessary to add a separate preservative.

As a result of using the manufacturing process of the pickled food of the present invention by the above configuration was confirmed the following characteristics step by step. The quality characteristics of pickled radish with different washing and pickling methods using electrolyzed water (pH 2.5, 8.5 level) showed that the pickled radish treated with non-diaphragm-type electrolytic alkaline water was relatively better in the case of dry pickling. In particular, the application of electrolyzed water was found to be more effective in wet pickling than dry pickling. In addition, microbial changes during storage were reduced by 2 log cycles in dry pickling and 3 log cycles in wet pickling compared to the control immediately after storage, and coliforms were not detected for 90 days.

As a result of examining the applicability of electrolyzed water as a simultaneous application of desalting and cleaning process of salted radish, the results of electrolyzed water with NaCl (0, 5, 20%) added to salt-resistant microorganisms ( Pediococcus halophilus, Pichia membranaefaciens ) In the microbial sterilization effect, NaCl-added tap water had almost no sterilization effect, while electrolyzed water was killed after 30 seconds regardless of NaCl concentration. The pH, acidity, salinity, and sugar in the desalination process were not significantly different depending on the treatment. However, the final salinity was generally lower in the two treatments in which demineralized water was exchanged after 12 hours compared to the existing desalination treatment for 24-hour tap water The microbial sterilization effect was also insignificant in the tap water treatment but decreased by 2 log cycles in the electrolysis water treatment. In addition, when the electrolytic water is applied in the desalination process, the sterilization power was confirmed to be maintained for at least one month.

As a result of confirming the hygienic stability and preservation of electrolyzed water in seasoning process of pickled radish, microbial change immediately after seasoning of container-packed pickled radish was pickled with electrolyzed water using 45 days pickled radish in total bacteria, yeast and molds. In the treated group, there was no significant change until the 90th day after seasoning after 1 ~ 2 log cycle reduction than the control group, and it was similar to the control group in the 90 days of pickling with electrolyzed water. Or l reduced the log cycle degree. Microbial changes in vacuum-packed pickled radish decreased 1 log cycles compared to the control immediately after seasoning in all bacteria, yeast and fungi, and 45 days of pickled radish was 90 days after seasoning and 45 days of seasoned radish. It was similar or lower than the control. The E. coli group was not detected in all treatments. The results of sensory evaluation showed similar tendency in both 45 and 90 day pickling treatments, but the color and overall desirability in both container and vacuum packaging were high in wet pickling treatments using electrolyzed water regardless of the type of seasoning solution.

In order to examine the applicability of the electrolyzed water during pickling during the manufacturing process of the cucumber, the quality characteristics of salted cucumbers with different types and salt concentrations of electrolyzed water were examined. Cucumber salinity after 60 days was about 68-60% of the initial salt concentration, and it was found that the salt penetration rate was faster in electrolyzed water, especially in the electrolytic alkaline water treatment group than tap water. In addition, the microbial sterilization effect of the electrolyzed water treatment was reduced by about 1 to 2 log cycles compared to the tap water treatment immediately after salting.

From the above results, by applying electrolysis water to each manufacturing process in pickled foods such as pickled radish, securing hygienic safety by initial microbiological sterilization, process simplification and cost reduction by simultaneous treatment of desalination and washing process, and seasoning liquid preparation It can be confirmed that it can contribute to improving the quality of existing pickled radish as well as securing preservation by no preservatives. Therefore, in the case of unheated food such as radish, it can cause serious food safety problem when microbial contamination by unsanitary treatment, but the use of proper electrolysis water is a very effective new way to fully improve the existing manufacturing process. do.

Hereinafter, the present invention will be described in detail through Examples and Comparative Examples. However, it should be noted that the following examples are presented for the purpose of more easily understanding the contents of the present invention and are not intended to limit the scope of the present invention thereto.

Example 1 Preparation of Pickled Radish

material

Non used in the experiment (Raphanus sativus L.) Was used in 2004 as a free acid Gangneung for domestic radish 734, the salt used in the salting was used in Australian solar salt (NaCl 96% or more, three won open). In the desalting experiment, the salt was treated at Dangmuji Plant in Eungang Food (Cheonan-si, Chungnam) and stored at 10 ° C. Food additives used in the preparation of seasoning solutions were purchased from Daeheung Pharm. The citron juice was used to remove the skin and the inner skin of citron harvested in Goheung in November 2003, and then juice and filter.

Pickling process

Dry pickling is a method of spreading the radish washed with electrolyzed water in a 70L plastic container and laminating it with a large plastic bag. After pickling up to 7 days and washed in the first pickling water, the second pickling (4.44 kg of salt based on 100 kg of radish), and the wet pickling method produced 20% salt solution with electrolyzed water. Immersion pickled at a (w / v) ratio. The control group was pickled in the same way as the dry pickling method without washing process, and each treatment group was inspected for quality characteristics at 15 days intervals for 15 days while being kept at 10 ° C. Electrolyzed acidic water and electrolytic alkali water were used as the treated water in the pickling process. Physical properties are shown in Table 1 below.

TABLE 1

pH ORP (mV) HClO (ppm) EW-1 ¹⁾ 2.58 1,133 83.12 EW-2 ²⁾ 8.79 550 88.57

1) electrolytic acid water, 2) electrolytic alkali water

Desalination Process

After 5 months of salting, salted radish was immersed in a plastic container and immersed in the same amount of treated water (L) to the weight of salted salt (kg), and then covered with a lid. Physical properties of the treated water which was desalted and used for the desalting treatment are shown in Table 2 below.

TABLE 2

pH ORP (mV) HClO (ppm) salt(%) TW ¹⁾ 7.13 661 0.35 0.15 EW-1 ²⁾ 2.57 1,151 67.02 0.45 EW-1 + C ⁴⁾ 2.51 1,058 13.12 0.45 EW-2 ³⁾ 8.79 827 267.37 0.80  EW-2 + C 6.41 798 112.05 0.70

1) tap water, 2) electrolytic acid water by diaphragm type

3) Alkaline alkalinity by non-diaphragm type

4) Contains 0.5% citron juice

In addition, desalination treatment for the lasting effect of desalination of the desalted radish was desalted for 24 hours after exchanging the treated water for 12 hours and vacuum-packed with PE film and stored at 10 ° C. Weak alkaline water, electrolytic neutral water and three kinds were used, and the physical properties of the treated water are shown in Table 3 below.

TABLE 3

pH ORP (mV) HClO (ppm) Residual Chlorine (ppm) EW-1 ¹⁾ 2.36 1,168 82.33 0.06 EW-2 ²⁾ 8.60 541 138.71 0.23 EW-3 ³⁾ 7.38 805 29.64 0.62

1) Electrolytic acid water by diaphragm type

2) Alkaline Alkali Water by Non Diaphragm Type

3) Electrolytic neutral water by non-diaphragm type

Seasoning and packaging process

After pickling by dry and wet pickling method, pickling radish using 45 days and 90 days pickling radish: Treated water = 1: 1 (w / v) Desalination and washing at the same time twice (2 hours for 24 hours) One was used as a sample.

The seasoning liquid was prepared by the modified method except for potassium sorbate in accordance with the blending ratio of the food additives used in existing Danmuji plant (Eungang Food, Cheonan). In the case of vacuum packaging, after soaking in seasoning solution for 5 days and vacuum packaging with PE film, the conventional method was sterilized by boiling water at 80 ℃ 20 minutes, but not in the electrolytic water treatment. Container packaging was immersed in seasoning solution for 3 days and then replaced with fresh seasoning solution. Each package was analyzed at 90 ° C. for 90 days while storing at 10 ° C., and the mixing ratios of the physical properties and seasoning solution of the treated water used for desalting and seasoning are shown in Tables 4 to 6, respectively.

<Table 4> Desalted Water

process pH ORP (mV) HClO (ppm) 1st 2nd 1st 2nd 1st 2nd TW ^{1 )} 6.67 7.13 478 561 0 0 EW-1 ²⁾ 8.40 8.50 722 679 93.54 97.16

1) tap water, 2) electrolytic alkaline water

<Table 5> Seasoned Treated Water

process pH ORP (mV) HClO (ppm) 1st 2nd 1st 2nd 1st 2nd TW ¹⁾ 3.86 3.80 175 160 0 0 EW-1 ²⁾ 3.69 3.64 128 126 0 0 EW-1 (A) ³⁾ 2.82 2.78 128 131 0 0

<Table 6> Seasoning solution mix ratio

TW ¹⁾ EW ²⁾ EW (A) ³⁾ Treated water 98.628 98.628 98.924 Potassium Sorbate 0.296 0.296 0 Sodium Metabisulfite 0.016 0.016 0.016 Polyphosphate 0.041 0.041 0.041 saccharin 0.074 0.074 0.074 Glycine 0.041 0.041 0.041 Ascorbic acid 0.025 0.025 0.025 Succinic acid 0.016 0.016 0.016 Sorbitol 0.041 0.041 0.041 Stevioside 0.041 0.041 0.041 Citric acid 0.041 0.041 0.041 Malic acid 0.041 0.041 0.041 Tartaric acid 0.041 0.041 0.041 Acetic acid 0.658 0.658 0.658 100 100 100

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

(1) Quality of pickled radish according to washing and salting method

pH

The pH change of salted radish with different washing and salting methods was slightly different at the beginning of storage, and ranged from 5.73 to 6.03 for the other treatments except control. In the dry method, the control group showed a sharp change until the 30th day after pickling, which was initially 6.76, and then increased slightly after 45 days, and there was little change after the 15th day when the dry pickling after washing with electrolytic alkaline water. On the other hand, the dry pickled treatments after washing with electrolytic acid water decreased from 6.13 to 5.89 on the 90th day of storage. In the wet method, the treatment group immersed in 20% salt solution using electrolytic acid water showed no change from the initial 5.92 to the 30th day of storage, and then gradually decreased to 5.67 on the 90th day of storage. When immersed in 20% salt solution using electrolytic alkaline water, it tended to increase slightly in storage period in the range of 5.81 ~ 6.00.

Acidity

In general, the acidity change of salted radish showed a sharp decrease in all treatments after 60 days of storage, and the dry method was slightly higher than the wet method. In the dry method, the control group showed a continuous decrease after increasing from 0.13% to 0.20% on the 30th day of storage. Showed a decrease. When 20% salt solution was prepared using electrolyzed water, the range of 0.08 ~ 0.12 until 60 days of storage showed a sharp decrease after 60 days of storage.

Salinity

The difference in salinity of salted radish with different washing and salting methods was significantly different according to dry and wet pickling method. In dry pickling method, it was 9.00 ~ 9.07% in all treatments regardless of washing method. After a sharp increase on the day, it remained unchanged and showed 15.13-15.33% on the 90th day of storage. In the case of the wet pickling method, the initial 11.6% of the electrolytic acid water treatment showed a continuous increase after decreasing until the 30th day of storage, while it was 12.47% on the 90th day of storage, whereas the electrolytic alkaline water treatment increased slightly from the initial 11.33% to the 60th day of storage. It showed a decrease of 12.67% at 90 days of storage. Generally, desalination is carried out by the pickled radish to reduce the saltiness to about 9%. According to the results of this experiment, the salted salted radish with electrolyzed water showed salinity in the range of 10.67-12.67%. It was confirmed that the process can be omitted.

Reducing sugar

Changes in reducing sugars in salted radish with different washing and salting methods were notably different depending on the pickling method.In general, there was no significant difference between treatments until the 15th day of storage, but dry pickling after 30 days was higher than wet. Especially wet pickling tended to increase slightly after 30 days of storage. In the dry pickling method, the control group showed no significant change at the beginning of storage, but increased slightly after 45 days, and the overall content was higher than that of other treatments, and the highest level was 4.26% at the 90 days of storage. Dry pickling after washing with electrolyzed water tended to increase gradually after 15 days of storage, especially when washed with electrolytic alkaline water, 4.10% higher than the initial value at 90 days of storage. In the case of wet pickling, there was no change at the beginning of storage, but it decreased to about 1/3 of the initial value until 30 days of storage, and thereafter, it increased slightly.

Hardness

The hardness change of salted radish with different washing and salting methods generally increased slightly at the beginning of storage and then decreased rapidly at 30 days of storage, ranging from 205.128 to 292.208 g, which is 50% of the initial value ranging from 416.788 to 557.016 g / cm ² . / cm ² , and afterwards there were some differences depending on the treatment, but remained unchanged. The difference between the pickling methods was obvious. The wet pickling method was higher than the dry pickled control until 75 days after storage except for salting. Especially, the wet pickling method was slightly higher in the electrolytic alkaline water treatment than in the electrolytic acid treatment. On the 90th day of storage, the range of 180.776 to 220.608 g / cm ² was not significantly different, but the level of dry pickling was somewhat higher. By applying the wet pickling method using electrolyzed water as a way to compensate for the problem, it is thought that the hardness of salted radish, which has a great influence on the quality of the final pickled radish, can be improved.

Chromaticity

The color change of salted radish with different washing methods and salting methods tended to decrease L (lightness) value and color difference value (△ E) with increasing storage period. In the case of dry pickling, a (redness) and b (yellowness) values tended to increase, and the b value in the quality of pickled radish was increased to twice the initial value after 60 days of storage in electrolytic alkaline water. In particular, when washed with electrolytic water at the color difference value (△ E) showed a sharp increase to 11.62, 11.39 on the 60th day of storage. In the wet pickling method, the b value increased slightly with the storage period, and the color difference value remained at the initial level of the control without significant change until 60 days of storage. In general, long-term dry pickling has a disadvantage that the color of salted radish becomes dark. In the present experiment, the control group using the conventional pickling method showed an L value of 55.67 on the 90th day of storage, which is darker than other treatments. In the case of dry pickling and the wet pickling method using the salt solution of the electrolyzed water, the L value of the range of 60.03∼64.44 at 90 days of storage could improve the disadvantages of the conventional pickling method.

Microbial changes

The microbial changes of salted radish with different washing and salting methods were 5.15 × 10 ⁶ , 4.85 × 10 ⁶ , and 1.20 × 10 ² CFU / g in the total bacteria, yeast and mold, and E. coli, respectively. According to the pickling method, the tendency of dry pickling method was slightly decreased at the beginning of storage, and there was no significant change, while the wet pickling method increased after 45 days of storage. In the early stages of storage, the total pickling, yeast and mold were reduced by 2 log cycles in the dry pickled treatments after electrolyzed water and compared to the control, whereas the wet pickling treatments decreased by 3 log cycles. In addition, irrespective of the pickling method, the type of electrolyzed water showed a slightly lower microbial effect than the case of using electrolytic acidic water in the case of washing with dry alkaline water or wet pickling with salt solution using electrolytic alkaline water. In the case of colon bacillus, it was not detected in all treatments during the storage period. In the control, the initial 9.12 × 10 ² CFU / g was not detected during the salting period, due to the high salinity of salted radish itself. In spite of the lower salinity than in the case of dry pickling, E. coli was not detected.

<Table 7> Microbial changes of salted radish with different washing and salting methods (unit: CFU / g)

microbe Storage period (days) Dry process Wet process Control EW-1 EW-2 EW-1 EW-2  Total viable count 0 1.16 × 10 ⁵ 2.75 × 10 ³ 7.95 × 10 ³ 2.60 × 10 ² 4.05 × 10 ² 15 1.14 × 10 ⁵ 7.30 × 10 ³ 1.05 × 10 ³ 8.65 × 10 ² 7.15 × 10 ² 30 6.85 × 10 ⁴ 2.15 × 10 ³ 9.70 × 10 ² 4.40 × 10 ³ 1.05 × 10 ³ 45 6.30 × 10 ⁴ 8.40 × 10 ² 4.85 × 10 ² 4.10 × 10 ³ 1.35 × 10 ³ 60 1.55 × 10 ⁴ 8.10 × 10 ² 3.80 × 10 ² 6.80 × 10 ³ 3.50 × 10 ² 75 2.00 × 10 ⁴ 4.25 × 10 ³ 3.35 × 10 ² 6.50 × 10 ³ 3.15 × 10 ² 90 1.18 × 10 ⁴ 3.35 × 10 ³ 2.55 × 10 ² 3.30 × 10 ³ 8.50 × 10 ²  Yeast & Mold 0 1.32 × 10 ⁵ 1.75 × 10 ³ 1.40 × 10 ³ 1.35 × 10 ² 3.20 × 10 ² 15 3.50 × 10 ⁴ 2.06 × 10 ³ 1.02 × 10 ³ 6.45 × 10 ² 7.35 × 10 ² 30 3.80 × 10 ⁴ 1.96 × 10 ³ 7.25 × 10 ² 6.05 × 10 ³ 4.00 × 10 ² 45 6.20 × 10 ⁴ 3.35 × 10 ² 3.89 × 10 ² 4.60 × 10 ³ 2.20 × 10 ³ 60 5.30 × 10 ³ 1.20 × 10 ² 3.10 × 10 ² 5.85 × 10 ³ 6.50 × 10 ² 75 8.05 × 10 ³ 2.50 × 10 ² 1.35 × 10 ² 6.80 × 10 ³ 2.90 × 10 ² 90 7.00 × 10 ³ 2.80 × 10 ² 1.30 × 10 ² 2.40 × 10 ³ 1.00 × 10 ²  Coliform bacteria 0 9.12 × 10 ² ND ¹⁾ N.D. N.D. N.D. 15 N.D. N.D. N.D. N.D. N.D. 30 N.D. N.D. N.D. N.D. N.D. 45 N.D. N.D. N.D. N.D. N.D. 60 N.D. N.D. N.D. N.D. N.D. 75 N.D. N.D. N.D. N.D. N.D. 90 N.D. N.D. N.D. N.D. N.D.

1) ND: <10 ¹ CFU / g

(2) Quality of demineralized radish by applying electrolyzed water

Desalination method  According to the quality

The results of comparing the quality of desalted radish according to desalted water are as follows. In the case of pH and acidity of demineralized radish, the pH of demineralized radish in 24 hours desalted with tap water (hereinafter referred to as TW) used by existing companies was about 5.5-5.8, and the pH was 0.11 ~ 0.13%, which is almost the same as that of electrolyzed water treatment. The pH was slightly lower in the electrolytic acid water (EW-1) treatment than in the electrolytic alkaline water (EW-2) treatment, whereas the acidity was slightly higher in the EW-1 treatment. . When the treated water was changed once after 12 hours, the pH change of the EW-1 treatment was slightly increased depending on the number of treatments, but the EW-2 treatment and the EW-2 treatment containing 0.5% citron juice were almost changed. The acidity was slightly lower than the tap water treatment. In the case of salinity, the difference according to the treated water was almost insignificant, but when the treated water was changed once after 12 hours, the desalting effect was greater in the EW-2 treatment than in the EW-1 treatment. The final salinity after desalting was about 2% lower in the EW-2 treatment than in the TW treatment, and the soluble solids showed a similar tendency.

In the desalination process, the hardness of the pickled radish tended to decrease and then increase again until 12 hours after desalination in the TW and EW-1 treatments. It is thought to be related to the change of tissue according to the difference in properties (acidic or alkaline). The desalted radish was generally confirmed that the electrolyzed water treatment can soften the desalted radish slightly compared to conventional tap water treatment, and these results indicate that as the number of treated water exchanges increases, the EW-2 treatment rather than the EW-1 treatment Was more effective.

In the desalination process, a (redness) tended to increase with time, but L (lightness) and b (yellowness) decreased. In the TW and EW-1 treatments, the color difference value (△ E) was 8.18 and 7.63 higher than the initial value after 24 hours of desalination treatment, but the EW-2 treatment increased slightly after 12 hours, but after 24 hours. 2.89, similar to the initial level. This tendency was 3.30, which was a similar level even in the case of one-time exchange after 12 hours. In particular, the EW-2 treatment with 0.5% citron juice showed the lowest color difference value of 2.05.

The microbial change of demineralized radish after 24 hours of desalination was minimal in TW treatment as shown in Table 8, but the microbial change of demineralized radish in EW-1 and EW-2 was 10 ² compared to the initial value. The CFU / g level was decreased, and the microbial sterilization effect was greater after 1 hour exchange.

<Table 8> Comparison of microbial water changes in desalted radish according to electrolyzed water and desalination treatment conditions (unit: CFU / g)

microbe Number of exchanges 0 One Immersion time (hr) TW ¹⁾ EW-1 ²⁾ EW-2 ³⁾ EW-1 EW-2 EW-1 + C ⁴ EW-2 + C Total viable count 0 1.02 × 10 ⁴ 1.02 × 10 ⁴ 1.02 × 10 ⁴ 1.02 × 10 ⁴ 1.02 × 10 ⁴ 1.02 × 10 ⁴ 1.02 × 10 ⁴ 12 9.43 × 10 ³ 5.20 × 10 ² 5.23 × 10 ² 5.20 × 10 ² 5.23 × 10 ² 5.20 × 10 ² 5.23 × 10 ² 24 8.05 × 10 ³ 1.07 × 10 ³ 5.65 × 10 ² 3.35 × 10 ² 1.25 × 10 ² 7.45 × 10 ² 1.30 × 10 ² Coliform bacteria 0 4.63 × 10 ³ 4.63 × 10 ³ 4.63 × 10 ³ 4.63 × 10 ³ 4.63 × 10 ³ 4.63 × 10 ³ 4.63 × 10 ³ 12 2.75 × 10 ³ N.D. 9.00 × 10 ¹ N.D. 9.00 × 10 ¹ N.D. 9.00 × 10 ¹ 24 4.65 × 10 ³ 3.15 × 10 ² N.D. N.D. N.D. N.D. N.D. Yeast & Mold Cell Count 0 1.05 × 10 ⁴ 1.05 × 10 ⁴ 1.05 × 10 ⁴ 1.05 × 10 ⁴ 1.05 × 10 ⁴ 1.05 × 10 ⁴ 1.05 × 10 ⁴ 12 9.83 × 10 ³ 1.23 × 10 ² 4.58 × 10 ² 1.23 × 10 ² 4.58 × 10 ² 1.23 × 10 ² 4.58 × 10 ² 24 7.15 × 10 ³ 7.25 × 10 ² 2.80 × 10 ² 1.10 × 10 ² 2.50 × 10 ¹ 3.60 × 10 ¹ 4.50 × 10 ¹

Desalting  Sterilization effect during storage

The salinity of the desalted radish, which was immersed in EW-1, EW-2 and EW-3 for 24 hours in the salted radish, which was 18.95% before desalination, was 11.80% and 9.00, respectively. The most effective desalting effect was obtained when treated with EW-2 at% and 10.15%.

In addition, after desalting and vacuum-packed and stored at 10 ° C, the results of microbial changes were shown in 6.40 × 10 ³ , 2.25 × 10 ³ , 7.45 × 10 ^{3 in} the initial total bacteria, E. coli, yeast and fungi of salted radish immediately before desalination. CFU / g. E. coli was not detected in all treatments until 1 month of storage after desalting, and total bacteria, yeasts and molds were 1 log until 30 days after desalting in EW-1 and EW-2 treatments. By reducing the cycle degree, the application of electrolyzed water in the desalting process showed that the sterilization power lasted for at least 1 month (Table 9).

<Table 9> Changes in the number of microorganisms during storage of desalted radish (unit: CFU / g)

Storage period (days) Total viable count Coliform bacteria Yeast & Mold EW-1 ¹⁾ EW-2 ²⁾ EW-3 ³⁾ EW-1 EW-2 EW-3 EW-1 EW-2 EW-3 0 2.38 × 10 ² 6.78 × 10 ² 5.50 × 10 ² ND ⁴⁾ N.D. N.D. 2.83 × 10 ² 2.80 × 10 ² 2.93 × 10 ² 15 3.43 × 10 ² 4.97 × 10 ² 6.30 × 10 ² N.D. N.D. N.D. 1.55 × 10 ² 3.10 × 10 ² 3.93 × 10 ² 30 9.65 × 10 ² 6.60 × 10 ² 1.02 × 10 ³ N.D. N.D. N.D. 7.50 × 10 ² 5.70 × 10 ² 1.01 × 10 ³

(3) Evaluation of microbial stability and preservation of pickled radish during pickling and seasoning process

pH and pH

The initial pH of container-packed pickled radish prepared with different pickling methods and seasoning liquids ranged from 3.78 to 4.12 using 45-day pickled radish, and from 3.42 to 4.10 using 90-day pickled radish. It was lower than the control group and was slightly higher in the 45-day pickling treatments. The initial pH of vacuum-packed pickled radish ranged from 3.75 to 4.10 with 45-day pickled radish, and from 3.59 to 4.15 with 90-day pickled radish. Regardless of seasoning, there was no big change. In addition, in the type of seasoning liquid, the treatment group in which potassium sorbate was excluded was slightly lower regardless of the pickling method. The initial acidity of container-packed pickled radish ranged from 0.07 to 0.11% for 45-day pickled radish, and 0.09 to 0.11% for 90-day pickled radish, which was somewhat higher for 90-day pickled radish. There was no significant change after a slight increase at 45 days of storage after seasoning. In the case of vacuum-packed pickled radish, there was no significant change between treatments regardless of pickling period and seasoning storage period.

Salinity

Salinity after seasoning of container-packed pickled radish prepared with different pickling methods and types of seasoning liquids ranged from 5.20 to 7.80% for 45 days of pickled radish treatments, except for the case of wet pickling with electrolytic alkali water. Therefore, the treatment group excluding potassium sorbate was rather low, while the salt treatment range was 5.10∼6.60% in the 90-day pickled radish, and the salinity between samples was somewhat narrower than in the 45-day pickled radish. High. Regardless of pickling period, there was no significant change after reduction to 2/3 of initial value at 45 days after seasoning. Salinity ranged from 5.80 to 6.53% for 45 days of pickled radish after vacuum-packed pickled radish, which was lower than that of the control except for wet pickled radish treated with electrolytic alkaline water regardless of the type of seasoning liquid. In the case of the mission, the range of 5.53-7.00% was the same as or lower than that of the control except that the electrolytic oxidation wet pickling was prepared with the existing seasoning solution using the electrolytic alkali water.

Hardness

The hardness of the container-packed pickled radish prepared by different methods of pickling and seasoning was slightly higher in the control group of 219.780g / cm ² for 45 days of pickled radish, but it was not significantly different from other treatments. In the treatment group, the electrolytic water pickled radish was higher in the seasoning solution except potassium sorbate than the control group, 215.710g / cm ² . The hardness of the pickled radish after vacuum packing was higher than that of the control in all treatments except for 45 days of pickled radish treated, regardless of the type of seasoned liquor. Irrespective of the difference, the treatments were higher than the control in all treatments except dry pickled with electrolytic alkali water.

Chromaticity

The color of the container-packed pickled radish prepared by different pickling methods and seasoning liquids was increased in L (lightness) value compared to the control in wet pickled radish treatments regardless of the type of seasoning liquids. Although the value was decreased, the color difference value (△ E) of all the treatments prepared with the electrolyzed water was lowered to 2/3 to 1/2 of the control at 90 days after seasoning, especially potassium sorbate in the electrolytic alkaline water pickling. When prepared with seasoning solution except 5.20 was the lowest. On the other hand, the color of vacuum pickled pickled radish was the lowest at 45 days after seasoning for pickled radish for 45 days after seasoning except for potassium sorbate in electrolytic oxidation wet pickled radish. On the 45th day, color control value was the lowest as control (3.62), but it was lower in the treatment prepared with seasoning solution except potassium sorbate.

Microbial changes

Microbial changes immediately after seasoning of container-packed pickled radish prepared by different methods of pickling and seasoning were pickled with electrolyzed water using 45-day pickled radish for all bacteria, yeast and molds. There was no significant change until 90 days after seasoning after the reduction of 2 log cycles, and the treatments that had been pickled with electrolyzed water and seasoned with 90 days of pickling showed similar or l log cycle reduction. Microbial changes in vacuum-packed pickled radish decreased 1 log cycles compared to the control immediately after seasoning in all bacteria, yeast and fungi, and 45 days of pickled radish was 90 days after seasoning and 45 days of seasoned radish. It was similar or lower than the control. The E. coli group was not detected in all treatments (Tables 10-13).

<Table 10> Changes in the number of microorganisms during storage of container-packed pickled radish prepared for various seasoning conditions after salting for 45 days (unit: CFU / g)

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

<Table 11> Changes in the number of microorganisms during storage of vacuum-packed pickled radish prepared under various seasoning conditions after 45 days salting (Unit: CFU / g)

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

<Table 12> Changes in the number of microorganisms during storage of container-packed pickled radish prepared for various seasonings after salting for 90 days (Unit: CFU / g)

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

<Table 13> Changes in the number of microorganisms during storage for 90 days after salting in vacuum-packed pickled radish prepared under various seasoning conditions (Unit: CFU / g)

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

Sensory evaluation

The results of sensory examination of container-packed pickled radish prepared by different methods of pickling and seasoning were the lowest in the control group because of the color preference of pickled radish for 45 days. In dry pickling, electrolytic alkaline water treatment group was better than electrolytic acid treatment group and control group. In general preference, wet pickled radish was the highest in pickled radish prepared with seasonings without potassium sorbate. The results of sensory examination of vacuum-packed pickled radish using 45-day pickled radish showed generally lower levels than those of container-packed pickled radish, but showed similar trends. It was characteristic to be the highest at (Table 14, 15).

<Table 14> Sensory Characteristics of Container-Packed Pickled Yellow Radish Prepared with Various Seasoning Conditions after 45 Day Salt Treatment

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

NS not significant, *** p <0.001

<Table 15> Sensory Characteristics of Vacuum Packed Pickled Yellow Radish Prepared with Various Seasoning Conditions after 45 Day Salt Treatment

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

NS not significant, *** p <0.001

The results of sensory examination of pickled radish prepared by using 90-day pickled radish showed similar tendency to that of 45-day pickled radish. (Table 16, 17).

<Table 16> Sensory Characteristics of Container-Packed Pickled Yellow Radish Prepared in Various Seasoning Conditions after 90-Day Salt Treatment

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

NS not significant, *** p <0.001

<Table 17> Sensory Characteristics of Vacuum-Packed Pickled Yellow Radish Prepared with Various Seasoning Conditions after 90-Day Salt Treatment

1) Tap water, 2) Alkaline alkaline water, 3) Except potassium sorbate

4) electrolytic acid water, 5) electrolytic alkali water, 6) dry process, 7) wet process

NS not significant, *** p <0.001

Example 2 Preparation of Pickled Cucumbers

material

Cucumbers used in the experiment were purchased from Nonghyup Hanaro Mart, Seongnam, which was transported at dawn in Chuncheon around September 2004. Samples were selected for equal size and flawlessness and used for the experiment. Salt was used as a natural salt (more than 80% NaCl, non-gold). Electrolyzed water (electrolyzed water) was produced by using an electrolytic water generator (DIPS, if Tech, Korea).

Sample processing

The sample used to examine the applicability of electrolytic water in the pickling process of cucumbers was obtained after purchasing cucumbers (Chuncheon) harvested around September 2004 from Nonghyup Hanaro Mart (Seongnam), followed by salt concentrations (30, 25, 20, 15). Using treated water with different%) was pickled at a ratio of cucumber: treated water = 1: 1.2 (w / v) and stored at 10 ° C. The treated water used for pickling cucumbers is tap water, electrolytic alkali water, and electrolytic neutral water.

TABLE 18

pH ORP (mV) HClO (ppm) TW ¹⁾ 7.69 688 0 EW-2 ²⁾ 8.48 716 86.80 EW-3 ³⁾ 7.72 672 15.32

1) tap water, 2) electrolytic alkali water, 3) electrolytic neutral water

pH and pH

The pH of salted cucumbers prepared at different concentrations of treated water and salt tended to decrease as the storage period increased. In the case of 30% salt solution treated with tap water (hereinafter referred to as TW), the initial pH of the salt decreased from 5.66 to 4.90 on the 60th day of storage, and electrolytic alkaline water (EW-2) and electrolytic neutral water (hereinafter EW-3). ) The treatments were pH 5.62 ~ 5.73 and pH 5.68 ~ 5.79 at the beginning of salting, respectively, and decreased to 4.75 ~ 4.93 and 4.61 ~ 4.98 at 60 days of storage, but there was no significant difference between treatments. In case of acidity, there was no significant change by treatment, but it increased slightly from 15 to 45 days after salting, depending on salt concentration and treated water.

Salinity

The salinity of salted cucumbers prepared with different treated water and salt concentrations tended to increase as the storage period elapsed. In other words, the salinity of the initial 2.4 to 2.9% was 18.6% for the TW (30%) treatment, 15.8, 13.0, 10.2% for the 25, 20, and 15% salt solution treatments, respectively, at 60 days of storage. -3 was 15.2, 13.0, and 9.5%. As a result of this, the salinity of pickled cucumber after 60 days is generally about 68-60% of the initial salt concentration of treated water, and it is higher in electrolyzed water than tap water, and the salt penetration rate is faster in the EW-2 treatment. I could see that.

Hardness

The hardness of salted cucumbers prepared at different concentrations of treated water and salt tended to decrease as the shelf life of both the shell and the inside was increased. In case of tap water treatment, it decreased after 30 days of storage in both skin and inside, and in case of electrolytic water treatment, cucumber skin showed higher level than tap water treatment in all treatments regardless of salt concentration on day 60, whereas inside cucumbers. Was higher than that of tap water in only 25% salt solution of EW-2, 25% and 20% salt solution of EW-3.

Surface chromaticity

The chromaticity of salted cucumbers tended to increase a (redness) value and decrease L (lightness) and b (yellowness) value as the storage period increased. The color difference (△ E) also tended to increase with storage period. Especially, at 60 days of storage, the color difference of 20% salt solution of EW-3 was the smallest at 17.65. Did not look.

Microbial changes

The microbial changes of salted cucumbers prepared with different treated water and salt concentrations (Table 19) were 1.11 × 10 ⁶ , 3.00 × 10 ⁵ , 1.17 × 10 ⁶ CFU / g without treatment in total bacteria, lactic acid bacteria, yeast and fungi, respectively. In general, it increased with storage period. Although there was no significant change in tap water treatment, electrolytic water treatment showed a 1 ~ 2 log cycle reduction effect compared to tap water treatment immediately after salting, and at 20% salt concentration, total bacteria, yeasts and molds were stored until 60 days, and lactic acid bacteria was 15 days. Salt concentration was the lowest in the 15% treatment group until day, but increased at 45 and 60 days of storage.

TABLE 19

1) tap water, 2) electrolytic alkali water, 3) electrolytic neutral water

The present invention, as confirmed through the above embodiment, is excellent in the sterilization effect of the initial microorganisms by using the electrolyzed water in the manufacturing process of pickled foods, and also the sterilization effect is maintained for a long time to improve storage and hygienic safety Let's do it. In addition, in some cases, it is possible to omit a desalting step or a washing step to improve the productivity of the pickled food.

Claims (6)

A method of producing pickled foods, the method of producing pickled foods comprising using electrolyzed water as treated water in at least one of the steps of the pickled foods. The method of claim 1, wherein the electrolyzed water is electrolytic acidic water, electrolytic neutral water or electrolytic alkaline water. The method of claim 1, wherein the electrolyzed water is treated water of a raw material washing or pickling process. The method of claim 1, wherein the electrolyzed water is a desalted or seasoned process water. The method of claim 1, wherein the pickling process is a dry or wet pickling process. 2. The method of claim 1, wherein the food raw material is radish or cucumber.

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