KR20150047673A - Method for sterilizing and washing laver using sodium hypochlorite and ultrasound - Google Patents

Abstract

The present invention relates to a method for sterilizing and washing laver using sodium hypochlorite and ultrasonic waves, and more specifically, comprising: (a) a step of immersing original laver in a washing solution contained in a washing tank; (b) a step of supplying sodium hypochlorite to the washing solution; and (c) a step of radiating the washing solution with ultrasonic waves. The method for sterilizing and washing is useful to increase microbiological stability for food without quality change regarding production, process, and distribution of food using seaweeds, particularly laver.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to sodium hypochlorite and ultrasound,

The present invention relates to a method of sterilizing and washing ginseng using sodium hypochlorite and ultrasonic waves, and more particularly, to a method of sterilizing ginseng by using sodium hypochlorite and ultrasonic waves. (b) supplying sodium hypochlorite to the washing water; And (c) irradiating ultrasonic waves to the washing water.

The raw laver ( Porphyra tenera ) is classified as a kind of seaweed, and is commonly used in the production of seaweed products including seasoned dried laver, roasted laver. Especially, seasoned dried kimchi and roasted kimchi are widely consumed in Korea, Japan and China because nutritional value of protein, minerals and vitamins is high and pleasing taste ). In addition, the use of Kimoncho has increased in the diet food and cosmetics field in Korea.

However, microbial contamination of Kimcheoncho was the highest among unprocessed seaweed products (Kim et al ., 2006; Cho et al ., 2009; Wang et al . , 2011). Total aerobic bacteria and coliforms were 2.78 ~ 7.14 and 1.00 ~ 1.78 log ₁₀ CFU / g, respectively meat al . , 2006). In Korea, 12% of Bacillus cereus Was detected. Bacillus The cereus is also detected in other algae such as sea tangle and brown seaweed. This microbe is also known as a seafood pathogen.

Over the past decade, many methods of disinfection and sanitization alone have been proposed to reduce microbes that target food, food contact surfaces and environments in the food industry. Heating (Browne and Dowds, 2001), high-voltage pulsed electric fields (Terebiznik, et al ., 2000; Gachovska meat al ., 2008), high hydrostatic pressure (Cl et al ., 2004), ultrasound (Demirdand Baysal, 2009; Zhou meat al ., 2009), UV radiation (Ukuku and Geveke, 2010; et al ., 2011) and electron beam irradiation (Sarrias et al ., 2003) methods are categorized into physical sanitization and sanitization methods. Chlorine, hydrogen peroxide, ethanol and ozone (Beuchat, 1997; Mermelstein, 1998; Piernas and Guiraud, 1998; Wisniewsky et al ., 2000; Chang et al ., 2004) are categorized by chemical sterilization and sanitization methods.

In recent years, the development of hurdle technology that combines chemical and physical techniques to reduce pathogenic bacteria in food has been studied (Chawla et al ., 2006; Kanatt et al ., 2006).

These sterilization techniques can not be said to be effective because they are applied collectively to food because of the diversity of structural and nutritional characteristics of different foods. In addition, since microorganisms that contaminate foods have different growth characteristics, there is a problem that they are not suitable for applying the above technologies to microorganisms collectively.

Kim, JS, Choi JH, Kim JH. Prevalence and frequency of food-borne pathogens on unprocessed agricultural and marine products. Korean J Food Sci Technol 2006; 38: 594-598. Cho SK, Moon BY, Park JH. Microbial contamination analysis to assess the safety of marketplace sushi. Korean J Food Sci Technol 2009; 41: 334-338. Wang F, Jiang L, Yang Q, Han F, Chen S, Pu S, Vance A, Ge B. Prevalence and antimicrobial susceptibility of major foodborne pathogens in imported seafood. J Food Prot 2011; 74: 1451-1461. Browne N, Dowds BCA. Heat and salt stress in the food pathogen Bacillus cereus. J Appl Microbiol 2001; 91: 1085-1094. Terebiznik MR, Jagus RJ, Cerrutti P, de Huergo MS, Pilosof AM. Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli. J Food Prot 2000; 63: 741-746. Gachovska TK, Kumar S, Thippareddi H, Subbiah J, Williams F. Ultraviolet and pulsed electric field treatments have added to the inactivation of in apple juice. J Food Sci 2008; 73: M412-M417. Clery-Barraud C, Gaubert A, Masson P, Vidal D. Combined effects of high hydrostatic pressure and temperature for inactivation of Bacillus anthracis spores. Appl Environ Microbiol 2004; 70: 635-637. Demirdoven A, Baysal T. The use of ultrasound and combined technologies in food preservation. Food Rev Int 2009; 25: 111. Zhou L, Wang Y, Hu X, Wu J, Liao X. Effect of high pressure carbon dioxide on the quality of carrot juice. Innov Food Sci Emerg Technol 2009; 10: 321-327. Ukuku DD, Geveke DJ. A combined treatment of UV-light and radio frequency field for inactivation of Escherichia coli K-12 in apple juice. Int J Food Microbiol 2010; 138: 50-55. Ha JH, Ha SD. Synergistic effects of sodium hypochlorite and ultraviolet radiation on reducing levels of selected foodborne pathogenic bacteria. Foodborne Pathog Dis 2011; 8: 587-591. Sarrias JA, Valero M, Salmeron MC. Elimination of Bacillus cereus contamination on raw rice by electron beam irradiation. Food Microbiol 2003; 20: 327332. Beuchat LR. Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout production. Int J Food Microbiol 1997; 34: 329-333. Piernas V, Guiraud JP. Control of microbial growth on rice sprouts. Int J Food Sci Technol 1998; 33: 297-305. Wisniewsky MA, Glatz BA, Gleasin ML, Reitmeier CA. Reduction of Escherichia coli O157: H7 counts on whole fresh apples by treatment with sanitizers. J Food Prot 2000; 63: 703-708. Chang TE, Han JS, Song OJ, Chung DH, Shin IS. Study on reducing methods of natural food-borne pathogenic microorganisms originated from Saengshik. Korean J Food Sci Technol 2004; 36: 1020-1025. Chawla SP, Chander R, Sharma A. Safe and shelf-stable natural casing using hurdle technology. Food Control 2006; 17: 127-131. Kanatt SR, Chawla SP, Chander R, Sharma A. Development of shelf-stable, ready-to-eat (RTE) shrimps (Penaeus indicus) using g-radiation as one of the hurdles. LWT-Food Sci Technol 2006; 39: 621-626.

Therefore, the inventors of the present invention have been studying a method for effectively removing contaminating microorganisms without affecting the quality change of the kimchi, and have found that the maximum concentration and frequency of each of them are not used by the combination treatment of sodium hypochlorite and ultrasonic waves of the present invention The present inventors completed the present invention by confirming that contaminated microorganisms in food are effectively removed without affecting the quality change of steaming.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a washing machine, comprising: (a) immersing a primer of laver into washing water contained in a washing tank; (b) supplying sodium hypochlorite to the washing water; And (c) irradiating ultrasonic waves to the washing water.

In order to accomplish the above object, the present invention provides a method of manufacturing a washing machine, comprising the steps of: (a) immersing a primer of laver into washing water contained in a washing tank; (b) supplying sodium hypochlorite to the washing water; And (c) irradiating ultrasonic waves to the washing water.

Hereinafter, the present invention will be described in detail.

The present invention

(a) immersing the primer of laver in the washing water contained in the washing tank;

(b) supplying sodium hypochlorite to the washing water; And

(c) irradiating ultrasonic waves to the washing water.

In the step (a), the seaweed of the red sea bream (Porphyra tenera) is a seaweed of the red flora and the seaweed of the sea bream. Although the seaweed has many kinds and shapes, its length is 5 to 25 cm, 10 cm. The shape of the cell is one layer. The bamboo or ginger leaf is mature at the beginning, it has various shapes such as elliptical ovary and the shape is lobular with wrinkles at the edge. The upper part is reddish brown and the lower part is cyan .

The 'seed of roots' of the present invention means a raw material state of the roots, that is, a state before roasting the roots.

The washing tank refers to a container used for washing the steaming bowl, and its type and shape are not limited.

The washing water means a liquid for washing the laver. The washing liquid is not limited as long as it is a seaweed washing liquid known to a person skilled in the art, but it can be water.

In the step (b), sodium hypochlorite (NaOCl) is added to the washing water. Hypochlorous acid (HOCl), which is an ionized form of sodium hypochlorite, is included in the present invention. The treatment concentration of the sodium hypochlorite is not limited as long as it is an amount having a sterilizing effect, but may be preferably 10 to 300 ppm, more preferably 50 to 250 ppm, and most preferably 200 ppm.

The step (c) is a step of radiating an ultrasonic wave, and the ultrasonic wave means a sound wave having a frequency of 16 kHz or more, which exceeds an audible range. The ultrasonic wave irradiation of the present invention is not limited as long as it is a known ultrasonic wave irradiation apparatus and method.

The ultrasonic wave of the present invention is not limited as far as it exhibits a sterilizing effect, but it may preferably be a frequency of 10 to 50 kHz, more preferably a frequency of 20 to 40 kHz, and most preferably 37 kHz.

The strength (or the degree of progress) of the ultrasonic wave of the present invention is not limited in consideration of various conditions such as the size and shape of the cleaning vessel and the amount of steaming that is contained in the washing tank, and preferably 0.071 W / cm ³ It can be radiated with intensity.

In the present invention, the steps (b) and (c) are performed simultaneously. That is, ultrasonic waves may be treated immediately after the treatment with hypochlorous acid (1 to 10 minutes), or hypochlorous acid and ultrasonic waves may be treated at the same time. The simultaneous progression time of steps (b) and (c) is not limited as far as the sterilizing action can sufficiently take place in the fry, but may be preferably 5 to 120 minutes, more preferably 30 to 90 minutes, Preferably 60 minutes.

The method of the present invention for sterilizing ginseng does not affect the quality such as color and flavor of kimchi, but also effectively reduces fungi including Escherichia coli and Bacillus cereus.

This is well illustrated in the embodiments of the present invention.

In the examples of the present invention, sterilization effect of Escherichia coli and B. cereus was measured by using sodium hypochlorite and ultrasonic wave in parallel. As a result, it was confirmed that when sodium hypochlorite or ultrasonic wave alone was treated together, the sterilization was very effective accompanied by the synergy effect. In particular, synergy effect was highest when ultrasonic waves were treated for 60 minutes at 200 ppm sodium hypochlorite and intensity of 37 kHz and 0.071 W / cm ³ .

In another embodiment of the present invention, sodium hypochlorite and ultrasonic wave were treated in parallel, and chromaticity and sensory change were measured. As a result, it was confirmed that the chromaticity and other quality of the kimchi were not affected by the above treatment.

The germicidal cleaning method of the present invention has an effect of increasing the microbiological stability of food without changing the quality in the production, processing and distribution of foods using seaweeds, especially, kim, and thus it is highly industrially applicable.

1 is when a combination treatment of sodium hypochlorite (NaOCl) and the ultrasonic Primal (raw laver), Kim, E. coli (Escerichia coli .
Fig. 2 shows the effect of reducing B. cereus when raw sodium laurochloride (NaOCl) and ultrasonic waves were combined with the raw laver of Kim.

Hereinafter, the present invention will be described in detail.

However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

<Preparation of experiment>

1. Bacterial strains

E.coli ATCC 10536 and B. cereus F4810 / 72 were used in this experiment. Stark culture of this strain was stored at -70 ° C in a tryptic soy broth containing 30% glycerol (TSB, Difco Laboratories, Detroit, MI, USA). In actual use, each strain was cultured in TSB medium at 37 ° C for 18-24 hours and then cultured in tryptic soy agar (TSA; Difco, Becton Dickinson) plate medium at 37 ° C for 18-24 hours.

2. Bacterial inoculation

Each strain was inoculated with 7-8 log ₁₀ CFU / mL. The strain cultured in TSB at 35 DEG C for 24 hours is centrifuged. After centrifugation, the suspension was suspended in 10 mL of peptone water, spread on TSA plate culture medium, and cultured at 35 DEG C for 24 hours. Porphyra tenera was sampled from a Kim processing plant (Score, Korea) and stored at 4 ° C until the experiment. During the experiment, the moisture in the primate was gently removed by hand. Three grams of the raw ground (3 g) was prepared and placed in a sterile Petri dish and dried in a laminar floor hood for 20 to 30 minutes. Cell (strain) suspension was inoculated on each sample and then dried for 2 hours.

3. Sodium hypochlorite and ultrasound alone or in combination

The sample (3 g) inoculated for hypochlorous acid (NaOCl) alone treatment was added to a 50 mL solution of sodium hypochlorite and stirred for 5 minutes. The concentration of sodium hypochlorite was 50, 100, 150 or 200 ppm (NaOCl 12% Shimadzu Co., Kyoto, Japan). The bactericide (sodium hypochlorite) was diluted in tap water for each general target concentration. The samples (3 g) inoculated for ultrasonic single treatment were placed in 50 mL of sterile distilled water and incubated for 5 min and 20 min in an ultrasonic tank at a strength of 0.071 W / cm ³ (37 kHz, 380 W P300H, Elma Gm BH, Germany) , 40 min, 60 min, 80 min or 100 min.

For the combined treatment, the sodium hypochlorite treated sample was placed in 50 mL of sterilized distilled water and placed in an ultrasonic tank at 0.071 W / cm ³ (37 kHz, 20 min, 40 min, 60 min, 80 min or 100 min, 380 W P300H, Elma Gm BH, Germany)

4. Synergy reduction effect

The inactivated effects of the co-treated bacteria were compared to the results of each alone treatment. The reason why sodium hypochlorite is treated first and then ultrasonicated is because it accelerates the diffusion, which can increase the cavitation bubbles in the cell and can bring synergy effect. The bactericidal effect by different treatments was determined by measuring the bacterial reduction. The synergy reduction effect by the combination of sodium hypochlorite and ultrasonic wave is as follows. :

Synergy reduction value = A (B + C)

A: Decrease by combination of sodium hypochlorite and ultrasonic wave

B: Decrease by treatment with sodium hypochlorite

C: Decrease value by ultrasonic treatment

5. Microbiological measurement

The treated sample (3 g) was placed in a sterile stomacher bag containing 27 mL of 0.1% sterile peptone water and homogenized for 2 minutes using a bag mixer 400 (Interscience Co., France) . For the enumeration of Escherichia coli and Bacillus cereus, 3M Petrifilm ^™ E. coli (Microbiology Products, St. Paul, MN, UDS) and Mannitol Egg Yolk Polymyxin Agrar (MYP, Difco Laboratories, Detroit, ) At 37 &lt; 0 &gt; C for 48 hours. Colony forming units (CFU) per gram were counted in dilutions of 30-300 CFU per plate medium.

6. Chromaticity measurement and statistical analysis

The treated sample (3 g) was placed in a petri dish (20 x 12 mm) and chromaticity was measured using a color difference meter (UltraScan Pro / Hunterlab, USA). The chromaticity was expressed as 'L' (brightness), 'a' (red +, green) and 'b' (yellow +, blue-). In the standard plate, 'L' is 97.47. 'a' was -0.22, and 'b' was 0.01. The chromaticity was analyzed by the ANOVA procedure of SAS (Version 8.1, SAS Institute Inc., Cary, NC, USA). The effective means ( p <0.05) were compared by Duncan's multiple range test.

< Example  1>

Kim Won-Cho ( raw laver ) For E. coli Sodium hypochlorite  And synergy reduction of ultrasonic wave treatment method ( synergistic reduction ) effect

The disinfection effect of NaOCl and ultrasonic wave treatment method on E. coli was revealed in Kim Woncho and the decrease of E. coli according to different concentrations of NaOCl and ultrasonic treatment time is shown in FIG. After 50, 100, 150 and 200 ppm of NaOCl alone, the number of E. coli was reduced to 0.42, 0.55, 1.01 and 1.23 log ₁₀ CFU / g, respectively. The number of E. coli was reduced to 0.53, 0.87, 0.89, 0.83, 0.90, and 1.11 log ₁₀ CFU / g, respectively, after 5, 20, 40, 60, The maximum reduction of E. coli was 2.71 log ₁₀ CFU / g, which is due to the combination of 200 ppm NaOCl and 100 minutes of sonication. Table 1 shows the values of synergy reduction by treatment with NaOCl and ultrasonic waves in Kimoncho.

^a synergistic reduction value = (reduction achieved with the NaOCl treatment and the ultrasound treatment) - (reduction achieved by the NaOCl + ultrasound treatment).

50 ppm NaOCl and 60 min sonication, 50 ppm NaOCl and 80 min sonication, 50 ppm NaOCl and 100 min sonication, 100 ppm NaOCl and 20 min sonication, 100 ppm NaOCl and 80 min sonication, 150 ppm Antagonistic reduction of E. coli was observed in NaOCl and 20 min sonication, 150 ppm NaOCl and 60 min sonication, 150 ppm NaOCl and 80 min sonication. However, synergistic reduction of E. coli was observed in many other concomitant conditions. In particular, synergistic reduction of E. coli was observed when 200 ppm of NaOCl and sonication were used at any time. After 200 ppm of NaOCl and sonication (at any time of sonication) were applied to the roots of Kim, the mean synergic reduction value was 0.34 log ₁₀ CFU / g. The maximum synergy reduction was 0.51 log ₁₀ CFU / g when 200 ppm NaOCl and 60 min sonication were combined. After treatment, most synergistic reductions were less than 0.5 log ₁₀ CFU / g. In addition, the synergistic reduction effect on E. coli did not depend on the concentration of chlorine or the time of ultrasonic treatment.

< Example  2>

Kim Won-Cho ( raw laver )in Bacillus To Sereus  About Sodium hypochlorite  And synergy reduction of ultrasonic wave treatment method ( synergistic reduction ) effect

Each other by evaluating the reduction of Bacillus cereus (B. cereus) according to the different concentrations of NaOCl and sonication time, had revealed a bactericidal effect on Bacillus cereus of NaOCl and ultrasound combined in the treatment method Kim primitive, the result is [ 2]. The number of B. cereus was reduced to 0.67, 1.01, 1.19 and 1.79 log ₁₀ CFU / g, respectively, when treated with 50, 100, 150 and 200 ppm NaOCl (25, 50, 75, and 100 ppm chlorine) alone. 0.41, 0.37, 0.37, 0.64, and 0.55 log ₁₀ CFU / g, respectively, when ultrasonic waves of 5, 20, 40, 60, These results suggest that the decrease in B. cereus is dependent on the concentration of NaOCl and is not significantly dependent on sonication time. The maximum reduction in B. cereus was 3.26 log ₁₀ CFU / g, which was due to the combination of 200 ppm NaOCl and 80 minutes of sonication. Table 1 shows the results for B. cereus NaOCl and ultrasonic combination treatment.

50 ppm NaOCl and 5 min sonication, 50 ppm NaOCl and 40 min sonication, 50 ppm NaOCl and 100 min sonication, 100 ppm NaOCl and 5 min sonication, 150 ppm NaOCl and 5 min sonication, 150 ppm Antagonistic reduction effect of B. cereus was observed under NaOCl and 20 min sonication conditions. However, synergy reduction effects on B. cereus were observed in many other concomitant conditions. In particular, the synergy reduction effect on B. cereus was observed when 200 ppm of NaOCl and ultrasonic treatment (at any time of ultrasonic treatment) were used, which is the same as in E. coli of Example 2 above. The average synergic reduction was 0.67 log ₁₀ CFU / g after combining 200 ppm of NaOCl and ultrasonic (sonication time at any time) in Kim's seed. The maximum synergy reduction was observed at 1.07 log ₁₀ CFU / g (> 90%) when combined with 200 ppm NaOCl and 60 min sonication. A zero value (a value of 0) indicates that the combination of 50 ppm NaOCl and 20 min of synergistic reduction values is the same effect as the sum of two separate treatments. 200 ppm NaOCl and 60 min sonication were treated with E. coli And B. cereus .

In this study, when combined with NaOCl and ultrasound, E. coli And B. cereus Although not directly comparable with the reduction in the value of the synergy between, NaOCl and 200ppm of ultrasound (sonication time at any time), the combination treatment of a gram-positive B. synergistic reduction than gram-negative bacteria is E. coli in cereus value after (synergistic reduction values. This is generally somewhat related to the more sensitive Gram-positive bacteria to bactericides than Gram-negative bacteria.

< Example  3>

Sodium hypochlorite  And chromaticity analysis in Kimoncho treated with ultrasonic wave ( color 분석 )

(Lightness) 'a' (redness +, greenness -), and 'b' (yellowness +) for the Kimchi root in order to reveal the chromaticity difference in the raw laver treated with NaOCl and ultrasonic waves. blueness -) are shown in Table 2. A significant difference in 'L', 'a', and 'b' was observed when the combination of 50-200 ppm NaOCl and 100 min (maximum treatment time) p > 0.05) was not observed. In addition, sensory qualities such as flavor and aroma were observed in a kimchi treated with 50-200 ppm NaOCl and 100 min (maximum treatment time) combined with 100 mg of ultrasonic alone. (Data not shown). These results suggest that 200 ppm of NaOCl and 60 minutes of ultrasonically combined Kimoncho , which are optimal for the reduction of E. coli and B. cereus , have no change in color and sensory quality.

Color
100 min of ultrasound (35 kHz, 380 W) NaOCl (ppm) 0 50 100 150 200 'L' ^a 26.67 + 1.14 26.94 ± 1.07 29.96 ± 1.45 26.52 + 0.47 26.89 ± 1.13 'a' ^b 2.25 ± 0.16 2.44 ± 0.27 2.34 ± 0.21 2.62 ± 0.15 2.60 ± 0.13 'b' ^c 0.93 + 0.11 1.01 + - 0.14 1.07 + - 0.14 0.92 + 0.22 0.99 ± 0.10

^a 'L' values = lightness (0 = dark, 100 = bright).

^b 'a' values = redness / greenness (+ = red, = green).

^c 'b' values = yellowness / blueness (+ = yellow, = blue).

As described above, according to the present invention, there is provided a method of manufacturing a washing machine, comprising the steps of: (a) dipping a laver into a washing water contained in a washing tank; (b) supplying sodium hypochlorite to the washing water; And (c) irradiating ultrasonic waves to the washing water.

The sterilization and washing method has an effect of increasing the microbiological stability of food without changing the quality in the production, processing and distribution of foods using seaweed, especially, kim, and thus it is highly industrially applicable.

Claims (4)

(a) immersing the primer of laver in the washing water contained in the washing tank;
(b) supplying sodium hypochlorite to the washing water; And
(c) irradiating ultrasonic waves to the washing water.
The method of claim 1, wherein steps (b) and (c) are conducted simultaneously for 5 to 120 minutes.
The method of claim 1, wherein the sodium hypochlorite in step (b) is 10 to 300 ppm.
The sterilizing cleaning method according to claim 1, wherein the ultrasonic wave in step (c) has a frequency of 10 to 50 kHz.

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