KR20180079851A - Fresh fruits and vegetable treated with carbonated water and hot water-microbubbles, method for treating fresh fruits and vegetable and hot water-microbubbles washing device - Google Patents

Abstract

The present invention relates to fruits and vegetables treated with carbonated water and heated microbubble water, a method for treating fruits and vegetables using heated microbubble water, and a microbubble washing device. The method comprises a step of treating untreated fruits and vegetables with heated microbubble water containing carbon dioxide, or a step of treating with carbonic water before or after treating with the heated microbubble water, thereby reducing an amount of microorganisms to a large extent and providing fruits and vegetables of excellent quality since tissues of the fruits and vegetables are hardly damaged.

Description

TECHNICAL FIELD The present invention relates to a method for treating fruits and vegetables using carbonated water, a method for treating microbubbles with carbonated water, a method for treating microbubbles with carbonated water, and a method for treating microbubbles with carbonated water. and vegetable and hot water-microbubbles washing device}

The present invention relates to a method for treating fruits and vegetables using fruits and vegetables, carbonated water, and warm microbubbles, which are reduced in the amount of microbes and treated with carbonated water and heated microbubble water, .

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

Accordingly, various studies are under way to establish hygienic safety of fruits and vegetables, and pre-treatment studies using various washing water such as chlorine dioxide, electrolytic oxidation water, ozone water, chlorine water, and electrolyzed water are underway.

Recently, however, due to the tendency of consumers to avoid chemical fungicides, organic fruits and vegetables have been circulated without washing, and the ultrasonic cleaning methods that have been reported have been used in the market due to damage of fruits and vegetables due to impact with ultrasonic particles It has not been.

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

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

Accordingly, there is a demand for a method of disinfecting fruit and vegetables by injecting a non-chemical sterilizing medium into microbubbles so as to increase the freshness and storage period of fruits and vegetables.

Korea Patent No. 0685774 Korean Patent No. 1055690

It is an object of the present invention to provide a fruit and vegetable having a high quality by reducing a large amount of microorganisms by treating the fruits and vegetables with carbon dioxide gas and warm microbubble water.

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

It is still another object of the present invention to provide a microbubble cleaning apparatus for treating fruit and vegetables with carbon dioxide gas and warm microbubble water.

In order to accomplish the above object, the present invention provides a method of treating fruits and vegetables using carbonic acid gas and warm microbubble water, comprising the steps of: (A) heating microbubbles using warm water and carbonic acid gas at 35 to 60 ° C, Forming carbonated water; (B) preparing warm microbubble water by adding the formed warm microbubble carbonated water to water; And (C) immersing fruit and vegetables in the warm micro-bubble water.

As another example, (A ') forming a heated microbubble liquid using warm water and air at 35 to 60 ° C; (B ') injecting the formed warm microbubble liquid into water to prepare a heated microbubble water; (C) immersing the untreated fruits and vegetables in carbonated water; And (D ') immersing the fruit and vegetables immersed in the carbonated water into the warm microbubble water produced in the step (B').

As another example, (A "), a step of forming a warmed microbubble liquid using warm water at 35 to 60 DEG C and air; (B ") preparing a heated microbubble water by injecting the formed warm microbubble liquid into water; (C ") dipping fruits and vegetables in the warm microbubble water; And (D '') immersing the fruit and vegetables immersed in the warm microbubble water in carbonic acid water.

The pH of the warmed microbubble carbonated water or the carbonated water may be 4.7 to 5.1.

The bubble particle size of the warmed microbubble water may be at least 50% at 20 탆 or less, at most 100 탆, and the water temperature may be 35 to 60 ° C.

The vegetables may be leaf vegetables.

According to another aspect of the present invention, there is provided a method for treating fruit and vegetables treated with carbonated mineral water, comprising the steps of treating fruit and vegetables in a water bath filled with warmed microbubble carbonated water, To 60 < [deg.] ≫ C and carbonic acid gas.

In another example, the fruit and vegetable are first treated with carbonated water and then subjected to a secondary treatment with warm microbubbles water into which microbubbles have been added, wherein the warm microbubble solution is heated at 35 to 60 DEG C with warm water and air May be used.

As another example, the microbubble solution heated with fruits and vegetables is first treated with warm microbubbles water injected into water, followed by secondary treatment with carbonated water, and the warm microbubble water is heated with warm water at 35 to 60 ° C and air As shown in Fig.

According to another aspect of the present invention, there is provided a microbubble cleaning apparatus comprising: a microbubble generating tank for generating microbubble carbonated water supplied with warm water and carbonic acid gas at 35 to 60 DEG C; A microbubble mixing tank in which the formed warm microbubble carbonated water is introduced and mixed and a warm microbubble water washing tank which receives the heated microbubble water mixed with the heated microbubble carbonated water and water to wash fruits and vegetables have.

Another example is a micro bubble generating tank for forming warmed water of 35 to 60 DEG C and a micro bubble liquid supplied with air, a micro bubble mixing tank for mixing the heated micro bubble liquid into the filled water, And a warm microbubble water washing tank for receiving the heated microbubble water mixed with the heated microbubble liquid and water and washing the fruits and vegetables. At this time, a carbonic acid treatment tank may further be provided at the front or rear end of the warm microbubble water washing tank.

It is possible to add a transport pipe for transporting the heated microbubble water of the microbubble cleaning tank treated with fruits and vegetables to the microbubble generating tank.

The micro bubble mixing tank may include a temperature controller to maintain the temperature at 35 to 60 ° C.

The micro bubble cleaning device may further include a bubble tank at the front end thereof.

A rinse tank may further be provided at the rear end of the micro bubble washing apparatus.

The fruit and vegetables treated with the carbonated water and the heated microbubble water of the present invention can be stored for a long period of time because the microorganisms are hardly deteriorated and the microorganism has an excellent antibacterial effect.

Also, the fruit and vegetables treated using the carbonated water and the warmed microbubble water of the present invention do not significantly deteriorate appearance, aroma and color even over time, and can maintain a fresh state for a long time.

In addition to the fruits and vegetables used in the present invention, the use of vegetables such as root vegetables can not produce desired effects.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1A is a schematic view of a microbubble cleaning apparatus manufactured in accordance with an embodiment of the present invention. FIG.
1B is a schematic view of a microbubble cleaning apparatus manufactured according to another embodiment of the present invention.
1C is a schematic view of a microbubble cleaning apparatus manufactured according to another embodiment of the present invention.
2 is a cross-sectional view of a microbubble generating tank contained in the microbubble cleaning apparatus of FIG.

The present invention relates to a method for treating fruits and vegetables using fruit and vegetable, carbonated water, and warm microbubbles, which are obtained by treating untreated fruit and vegetables with carbonated water and warmed microbubble water, ≪ / RTI >

Hereinafter, the present invention will be described in detail.

According to an embodiment of the present invention, there is provided a method of treating fruits and vegetables comprising the steps of: (A) forming heated microbubble carbonated water using warm water and carbonic acid gas at 35 to 60 ° C; (B) preparing warm microbubble water by adding the formed warm microbubble carbonated water to water; And (C) immersing fruit and vegetables in the warm microbubble water (CMH).

Further, in another example of the present invention, there is provided a method for producing a microbubble liquid, comprising the steps of: (A ') forming a warmed microbubble liquid using warm water at 35 to 60 ° C and air; (B ') injecting the formed warm microbubble liquid into water to prepare a heated microbubble water; (C) immersing the untreated fruits and vegetables in carbonated water; And (D ') immersing the fruit and vegetables immersed in the carbonated water into the warm microbubble water produced in the step (B') (C-MH).

In still another embodiment of the present invention, there is provided a method for producing a microbubble liquid, comprising the steps of: (A ') forming a warmed microbubble liquid using warm water at 35 to 60 DEG C and air; (B ") preparing a heated microbubble water by injecting the formed warm microbubble liquid into water; (C ") dipping fruits and vegetables in the warm microbubble water; And (D '') immersing the fruits and vegetables immersed in the warm microbubble water in carbonated water (MH-C).

The carbonated water is not particularly limited as long as carbonic acid gas (H ₂ CO ₃ ) is dissolved in water to obtain carbonated water having a pH of 4.7 to 5.1. If the pH of the carbonated water is lower than the lower limit, the fruit and vegetable tissues may be damaged. If the pH is above the upper limit, the color may change and the sensibility may be lowered.

(CMH), which is treated with carbonated water, followed by a warm microbubble water treatment (C-MH), and a treatment with warmed microbubbles water and a carbonated water treatment (MH-C) Treated fruits and vegetables are superior to fruit and vegetables treated with carbonated water and treated with heated microbubbles only (MH), and have excellent microbial killing and excellent sensory properties. Particularly, in the case of using micro-bubble water treatment after treatment with carbonated water (C-MH), more excellent microbial killing characteristics are exhibited.

The carbonated water containing carbon dioxide gas is immersed in the fruit and vegetables for 1 to 5 minutes, preferably 1 to 3 minutes. If the immersion time in the carbonated water is less than the lower limit, the microorganisms will not be killed. If the immersion time exceeds the upper limit, the tissue will be damaged, the decay rate will increase, and the color may change.

The method of treating fruits and vegetables according to the present invention will now be described in detail. First, in the steps (A), (A ') and (A "), warm water at 35 to 60 ° C and air Thereby forming a heated microbubble liquid (or heated microbubble carbonated water).

A warmed microbubble liquid is formed by introducing warm water and air at 35 to 60 DEG C, preferably 37 to 50 DEG C, into the microbubble generator tank 110. [ At this time, carbon dioxide gas may be injected in place of the air to form the heated microbubble carbonated water containing carbonic acid.

The generated warm microbubble liquid (or warm microbubble water microcrystalline water) is fine microbubbles having an average particle size of 5 to 100 占 퐉, preferably 10 to 80 占 퐉, wherein the bubble having a particle size of 20 占 퐉 or less is 50% And preferably 50 to 60%. If the average particle size is less than the lower limit value, the manufacturing cost is increased. If the average particle size is larger than the upper limit value, the fruit and vegetable tissues may be damaged. If the particle size of 20 탆 or less is less than 50%, a desired effect such as failure to kill microorganisms can not be obtained.

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

The amount of air or carbon dioxide introduced into the micro bubble generating tank is 2 to 5 L / min, preferably 2 to 3 L / min. When the amount of the air or the carbon dioxide gas is less than the lower limit, there is no difference in effect from the control not treated with the warm microbubble water, and when the upper limit is exceeded, the microbial mortality rate may be lowered.

Also, the flow rate of warm water introduced into the micro bubble generating tank is 70 to 200 L / min, preferably 100 to 150 L / min. When the flow velocity of the warm water is less than the lower limit value, the concentration of the generated bubbles may be low and the bubble holding time may be short. If the flow rate exceeds the upper limit value, the bubble holding time is short.

The warmed microbubble carbonated water formed in the step (A) and the warmed microbubble solution formed in the steps (A ') and (A ") are solutions in which the bubbles are formed at a high density.

Next, in step (B), (B ') and (B' '), the warm microbubble carbonated water formed in step (A) and the warm microbubble solution formed in step (A' To prepare a heated micro bubble water.

The warm microbubble carbonated water formed in the step (A) and the warm microbubble solution formed in the steps (A ') and (A ") are injected through the lower part of the microbubble mixing baths 120, 120', 120 ' And gradually increases in the bottom to be evenly dispersed in water to increase the oxygen dissolution rate.

The temperature of water into which the heated microbubble water is injected is 35 to 60 占 폚. If the temperature of the water is lower than the lower limit, the temperature of the heated microbubble may drop sharply and the effect may be deteriorated. If the temperature is above the upper limit, the time for maintaining the shape of the microbubble may be shortened.

It is preferable that the temperature of the water is maintained at the same temperature as that of the heating water so as to maintain the temperature of the heated microbubble water produced by the heating water.

The warmed microbubble water is injected into water at a pressure of 0.3 to 0.8 MPa, preferably 0.4 to 0.5 MPa. If the pressure at which the number of the heated microbubbles is lowered is less than the lower limit value, the duration of the warm microbubbles may be lowered. If the pressure exceeds the upper limit value, the warm microbubbles may not last more than 2 minutes and disappear within 30 seconds.

In addition, the warm microbubble water is filled with 70 to 90 parts of skin, preferably 70 to 80 parts of skin to 100 parts of water. When the volume of the micro bubble water heated based on water is less than the lower limit value, there is no difference in effect from the control not treated with warm micro bubble water. If the volume is above the upper limit value, the microorganisms may not be killed and the hardness may be lowered.

Next, the fruit and vegetables are immersed in the warm microbubble water for 2 to 5 minutes, preferably 2 to 3 minutes (step (C) or (C ')) For 5 minutes, preferably for 2 to 3 minutes (step (C)).

If the time during which the fruits and vegetables are immersed is less than the lower limit, the microorganisms may not be killed, and if the time exceeds the upper limit, the texture of the fresh food may be damaged.

In step (C) or step (C), fruits and vegetables can be more thoroughly cleaned and sterilized with heated microbubbles by soaking in water for 1-3 minutes before being immersed in heated microbubble water. In this case, when the method (C-MH) of treating with carbonated water and treating with warm microbubble water is used, a process called water is performed before fruits and vegetables are treated with carbonated water.

Next, the fruits and vegetables immersed in the carbonated water are immersed in the warm microbubble water prepared in the step (B ') (step (D)), or the fruits and vegetables immersed in the warm microbubble water are mixed with carbonated water (D ").

The fruits and vegetables immersed in the warm microbubble water are washed with water to remove any foreign matter remaining on the surfaces of the fruits and vegetables. In this case, if the method (MH-C) which treats with warmed microbubbles water and then treats with carbonated water is used, the fruit and vegetables treated with carbonated water are washed with water.

Vegetables used in the present invention include leafy vegetables, and preferably at least one selected from the group consisting of sesame leaf, lettuce, spinach and big green. In the case of using root vegetables other than fruit and vegetables, the decrease of microorganisms may be insignificant.

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

The fruits and vegetables treated with the warm micro bubble water of the present invention can be obtained, for example, by adding warm microbubbles of carbonated water to a warm microbubble water to which untreated fruits and vegetables are added for 1 to 5 minutes, preferably 1 to 3 minutes By immersion, microorganisms can be killed almost completely and hardness can be hardly reduced even if time passes. At this time, the warmed microbubble carbonated water is a solution prepared by using heating water at 35 to 60 ° C and carbonic acid gas.

In another example, the fruit and vegetables are immersed in carbonated water for 1 to 5 minutes, preferably 1 to 3 minutes before or after immersing the untreated fruits and vegetables in the warm microbubble water into which the warm microbubble liquid is introduced . When the untreated fruits and vegetables are immersed in the carbonated water, the microorganisms are almost killed and the hardness may hardly decrease over time. At this time, the warm microbubble solution is a solution prepared by heating water at 35 to 60 ° C and air.

In addition, the present invention can provide a microbubble cleaning device for generating heated microbubble water for treating fruits and vegetables.

As shown in FIG. 1A, the microbubble cleaning apparatus 100 of the present invention includes a first microbubble generation tank 110 for forming microbubble carbonated water supplied with warm water and carbonic acid gas at 35 to 60 ° C,

A first micro bubble mixing tank 120 in which the warm microbubble carbonated water formed is introduced into the filled water and mixed therein,

And a first microbubble washing tank 130 for receiving the heated microbubble water mixed with the heated microbubble carbonated water and water and washing fruits and vegetables.

As shown in FIGS. 1B and 1C, the microbubble cleaning apparatus 100 ', 100' 'of the present invention includes a microbubble cleaning apparatus 100', 100 ' The bubble generating tank 110 ', 110'

A second micro-bubble mixing tank 120 ', 120 ' ' in which the formed warm micro-bubble liquid is introduced and mixed into the filled water, and

And a second micro bubble washing tank 130 ', 130' for receiving the warm micro bubble water mixed with the warm micro bubble liquid and water and washing fruits and vegetables.

When the gas supplied from the micro bubble generating tank 110 'or 110' 'is air, a carbonic acid treatment tank 150' or 150 '' filled with carbonated water may be additionally provided. 1b may be provided at the front end of the micro bubble washing tank 130 or at the rear end of the second micro bubble washing tank 130 or 130 ' .

Although the cleaning apparatus of FIG. 1A will be described below, the cleaning apparatus of FIGS. 1B and 1C may be similarly applied to a structure using air instead of carbon dioxide gas of the cleaning apparatus of FIG. 1A.

As shown in FIG. 2, the micro-bubble generating tank 110 is formed by flowing carbonic acid gas and warm water into the vacuum chamber 111, mixing and mixing the mixture, passing through a narrowed tube to increase the flow rate, The water stream collides with the wall projection formed on the wall of the micro bubble generator 112 to generate a strong turbulent flow to instantaneously generate a warm micro bubble water having an average particle size of 5 to 100 mu m. The micro bubble generating bases 110 'and 110' 'may use air instead of carbon dioxide gas.

 The circulating water may be introduced into the micro bubble generating tank 110 in addition to the carbonic acid gas and the heating water. The circulating water may be introduced into the micro bubble washing tank 130 after the fruits and vegetables are treated in the micro bubble washing tank 130, Bubble carbonated water. The circulating water flows into the micro bubble generating tank 110 through the return pipe 140.

The heated microbubbles of the heated microbubble water last for 100 seconds to 10 minutes. Since the microbubbles disappear over time, the effect due to the heated microbubble water can not be expected. Therefore, The heated microbubbles may be transferred to the microbubble generating tank 110 and the fresh microbubble water may be supplied from the microbubble mixing tank 120 to continuously perform the fruit and vegetable processing.

The microbubble mixing tank 120 is a step of mixing warm water and warmed microbubble carbonated water to form heated microbubble water. The microbubble mixing bath 120 may include a temperature controller to maintain the temperature of the heated microbubble water at 35 to 60 ° C .

In addition, the microbubble washing tank 130 is a step of treating the fruits and vegetables by receiving the heated microbubble water, and is provided in two to five stages to maximize the effect of the heated microbubble water. In addition, in the microbubble mixing tank 120, the microbubble carbonated water heated in the water is not dispersed, but the microbubble carbonated water heated in the water is uniformly dispersed in the course of being transferred to the microbubble washing tank 130.

If the fruits and vegetables are processed directly in the microbubble mixing tank 120 rather than in the microbubble cleaning tank 130, it is not possible to uniformly treat the fruits and vegetables with the heated microbubble water, Microbubble carbonated water can cause tissue damage of fruits and vegetables. Therefore, water and micro bubble carbonated water are mixed in the warm microbubble mixing tank 120, and the mixed microbubble water is transferred to the microbubble washing tank 130 to treat the fruits and vegetables with the evenly dispersed warm microbubble water desirable.

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

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

Microbubble condition

Production Example 1-10.

A warm microbubble solution having an average particle size of 60 占 퐉 formed by introducing warm water at 40 占 폚 and air into the microbubble generation tank was supplied through a lower part of a microbubble mixing tank filled with water at 40 占 폚 and dispersed in water to prepare a warm microbubble water .

<Test Example>

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

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

1-2. Bubble holding time (sec): The number of warm microbubbles was generated, and the number of warm microbubbles after one minute was placed in a 1 L beaker to measure the time until the bubble completely disappeared.

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

division Flow rate
(L / min) pressure
(Mpa) Air charge
(L / min) L a b Bubble holding time
(sec) ORP
(mg / L) Production Example 1 60 0.30 3 56.48 ± 1.89 -0.24 ± 0.00 -0.24 ± 0.00 165 ± 2.8 20.5 ± 2.86 Production Example 2 120 58.62 ± 6.38 -0.32 + 0.03 -0.99 ± 0.06 171 + 9.2 23.0 ± 0.58

division pressure
(Mpa) Flow rate
(L / min) Air charge
(L / min) L a b Bubble holding time
(sec) ORP
(mg / L) Production Example 3 0.35 110 3 58.79 + - 4.88 -0.23 ± 0.05 -0.23 ± 0.11 169 ± 3.8 24 ± 3.13 Production Example 4 0.4 54.16 + - 6.24 -0.24 0.06 -0.24 ± 0.09 162 ± 4.4 17 ± 2.61 Production Example 5 0.5 63.99 + - 0.27 -0.30 ± 0.21 -1.05 ± 0.24 179 ± 2.5 22 ± 2.12

division Air charge
(L / min) Flow rate
(L / min) pressure
(Mpa) L a b Bubble holding time
(sec) ORP
(mg / L) Production Example 6 One 110 0.3 44.63 + - 4.13 -0.94 + 0.10 -2.86 ± 0.35 119 ± 8.2 22 ± 1.5 Production Example 7 2 69.99 ± 1.69 -0.26 ± 0.17 -1.11 + 0.09 175 ± 5.4 23 ± 4.7 Production Example 8 3 57.98 ± 5.89 -0.34 0.04 -0.98 ± 0.05 184 ± 6.4 22 ± 5.3 Production Example 9 4 47.90 + - 4.28 -0.36 + 0.04 -0.89 + 0.13 153 ± 3.5 24 ± 4.9 Production Example 10 5 47.73 ± 2.15 -0.48 ± 0.12 -1.32 + -0.33 137 ± 1.5 26 ± 3.9

As shown in Tables 1 to 3, the L value and the bubble holding time were superior to the case where the flow rate was 120 L / min at 60 L / min, and the L value and the bubble holding time were superior at higher pressures , And the amount of air injected was 3 L, which confirmed that the bubble holding time was excellent. That is, it was confirmed that the concentration of the heated micro-bubble water is higher and the bubble holding time is longer as the air velocity is higher and the pressure is higher.

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

Comparisons according to temperature conditions of heating water

Production Example 11. Heating water 25 DEG C

A warm microbubble having an average particle size of 60 占 퐉 (20 占 퐉 or less 50%) formed by introducing heating water (flow rate: 120 L / min) and air (air amount: 3 L / min) The microbubbles were transferred to a microbubble cleaning tank (A) to a microbubble cleaning tank (A) through a lower portion of a microbubble mixing tank filled with water at 25 DEG C (feed pressure: 0.5 MPa) and dispersed in water. Using a robot arm, the sesame leaves were rinsed in a microbubble washing tank for 50 seconds, rinsed in a microbubble washing bath for 40 seconds, rinsed in a microbubble washing bath for 30 seconds (total of 120 seconds, ) And then rinsed to give a treated sesame leaf in warmed microbubble water.

Production Example 12. Heating water 37 DEG C

A sesame leaf was prepared in the same manner as in Preparation Example 11 and treated with warm microbubble water using a microbubble mixing tank filled with warm water at 37 ° C and water at 37 ° C.

Production Example 13. Heating water 40 DEG C

The prepared sesame leaves were prepared in the same manner as in Preparation Example 1 and treated with heated microbubble water using a microbubble mixing tank filled with warm water at 40 ° C and water at 40 ° C.

Production Example 14. Heating temperature 60 DEG C

A sesame leaf was prepared in the same manner as in Preparation Example 1 and treated with warm microbubble water using a microbubble mixing tank filled with warm water at 60 ° C and water at 60 ° C.

<Test Example>

Test Example 2. Measurement of respiration rate

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

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

As shown in Table 4, it was confirmed that the sesame leaves prepared according to Preparation Examples 12 and 13 had lower respiration rates than the sesame leaves of Production Examples 11 and 14, so that the tissues were not damaged.

Test Example 3. Microbial measurement

Fifty grams of perennial leaves (stored in a 20 ° C thermostat) were transferred to a filtration bag, diluted twice with sterilized water, homogenized with a stomacher (Labstory Blender Stomacher 400, Seward) and diluted stepwise.

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

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

division CFU / ml Production Example 11 Production Example 12 Production Example 13 Production Example 14 Common bacteria 0 day 1.8x10 ⁵ 8.7x10 ⁴ 8.5x10 ⁴ 3.3x10 ⁵ 4 day 9.9x10 ⁵ 3.4 x 10 ⁵ 2.4x10 ⁵ 6.8x10 ⁵ 10 day 6.8 x 10 ⁶ 5.2x10 ⁵ 6.3x10 ⁵ 1.0 x 10 ⁶  mold 0 day 2.9x10 ⁴ 8.8x10 ³ 9.8x10 ³ 4.9x10 ⁴ 4 day 6.8x10 ⁵ 1.5x10 ⁵ 2.2 x 10 ⁴ 9.8x10 ⁵ 10 day 1.4x10 ⁶ 6.3x10 ⁵ 4.7x10 ⁴ 3.6 x 10 ⁶

As shown in Table 5, it was confirmed that the sesame leaves of Production Examples 12 and 13 slowed the production of microorganisms over time as compared with the sesame leaves of Production Examples 11 and 14.

As in Test Examples 1 to 3, it was confirmed that the sesame leaves prepared according to Production Examples 12 and 13 had excellent quality. However, since Production Example 13 is superior to Production Example 12 in terms of color, the following procedure was performed based on Production Example 13.

Comparison of pH of carbonated water

Production Example 15.

Warm water (flow rate: 120 L / min) and carbonic acid gas (flow rate: 3 L / min) were introduced into the micro bubble generation tank to form micro micro bubble carbonated water having an average particle size of 60 탆.

Production Example 16.

I made carbonated water by using a domestic carbonated water generator.

<Test Example>

Test Example 4. Measurement of pH

The carbonated water produced in Production Examples 15 and 16 was measured with a pH meter. At this time, in Production Example 15, the pH was measured according to the running time of the microbubble generation tank.

division Time (minutes) 0 30 60 90 120 150 180 210 240 Production Example 15 7.37 5.28 5.08 4.92 4.94 4.97 4.83 4.87 4.83 Production Example 16 4.18 4.23 4.35 4.49 4.50 4.53 4.54 4.55 4.60

As shown in Table 6, in Production Example 15, it was confirmed that the pH was stabilized after 60 minutes had elapsed from the start of operation of the microbubble generation tank. Therefore, the micro bubble generation tank is operated for 60 minutes.

On the other hand, the pH of the domestic carbonated water increases with time, which seems to be due to volatilization. When the above-mentioned domestic carbonated water is used in the present invention, microorganisms are not spoiled, which is not preferable.

&Lt; Examples and Comparative Examples &

Control 1.

I prepared an untreated sesame leaf.

Example 1: Treatment with hot water micro-bubble after hydrolysis (C-MH)

The sesame leaf, which was in a basket, was treated with carbonated water (pH 4.91) for 2 minutes.

Micro micro bubbles having a particle size of 60 mu m (20 mu m or less 50%) formed by introducing warm water (flow rate: 120 L / min) and air (air charge amount: 3 L / min) (Feeding pressure: 0.5 MPa) through a lower portion of a microbubble mixing tank filled with water at a temperature of -20 to -20 DEG C, and dispersed in water. The microbubble liquid was transported to A and B microbubble cleaning tanks, For 2 minutes in an A microbubble washing bath, 2 minutes in a B microbubble washing bath (4 minutes in total, 80 parts in a microbubble in 100 parts water), and then rinsed with water to obtain a sesame leaf.

The carbonated water was produced by treating water with a carbonated water producer.

Example 2. Carbonic acid water treatment (MH-C) after warm microbubble treatment

Micro micro bubbles having a particle size of 60 mu m (20 mu m or less 50%) formed by introducing warm water (flow rate: 120 L / min) and air (air charge amount: 3 L / min) (Feed pressure: 0.5 MPa) through a lower portion of a microbubble mixing tank filled with water at a temperature of -20 to -20 DEG C and then dispersed in water. The microbubble liquid thus formed was transferred to the first and second microbubble cleaning tanks, The sesame leaf was immersed in a microbubble washing bath for 2 minutes, a rinse bath for 2 minutes in a microbubble washing bath (total of 4 minutes, 80 parts of microbubble for 100 parts of water) using a robot arm, For 2 minutes and rinsed with water to give a sesame leaf.

Example 3 Using a carbonic acid-containing warm micro-bubble carbonated water (CMH)

(Fine particles) containing carbonic acid having a particle size of 60 占 퐉 (20 占 퐉 or less 50%) formed by introducing heating water (flow rate: 120 L / min) and carbonic acid gas Microbubble carbonated water (pH 4.91) formed by feeding microbubble carbonated water through a lower portion of a microbubble mixing tank filled with water at 40 ° C (supply pressure: 0.5 MPa) and dispersing in water was transferred to the first and second microbubble cleaning tanks (2 minutes for A microbubble washing, 2 minutes for B microbubble washing, 4 minutes for total 100 parts of water, 80 parts of water for 100 parts of water) using a robot arm in a basket. And then rinsed with water to obtain a sesame leaf.

Comparative Example 1. Heating water micro bubble (MH)

A sesame leaf prepared in the same manner as in Preparation Example 13 was prepared.

Comparative Example 2. Vortex utilization

Using the first and second washing tanks in which the vortex was generated, the sesame leaf called in the tanks was used for 2 minutes in the washing tank A, 2 minutes in the washing tank B, 2 minutes in the washing tank B 80 parts of normal bubbles) and then rinsed with water to obtain a sesame leaf.

Comparative Example 3:

The water was formed into a carbonated water (pH 4.92), and the sesame leaf, which was put in a basket, was immersed in a carbonated water for 2 minutes, a rinse and a carbonated water for 2 minutes (total 4 minutes) And then rinsed with water to obtain a sesame leaf.

<Test Example>

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

Test Example 5 Electrical conductivity measurement

40 ml of 0.4 M Mannitol solution was added to the leaves and incubated at 37 ° C for 3 hours. The initial ionic leaks were measured using an EC meter (Model H8633, HANNA Instrument) and incubated at 40 ° C for 24 hours. The amount of post ion flux was measured.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Electrical conductivity (ds / m) 0 day 4.5 ± 0.6 5.0 ± 0.2 5.1 ± 0.4 5.2 ± 0.5 5.0 ± 0.1 5.3 ± 0.6 5.2 ± 0.9 4 day 5.0 ± 0.4 4.8 ± 0.5 6.5 ± 0.5 6.4 ± 0.9 5.8 ± 0.8 6.3 ± 0.4 6.2 ± 0.1 10 day 6.3 ± 0.6 6.2 ± 0.8 8.2 ± 0.7 7.8 ± 0.5 8.1 ± 0.2 9.1 ± 0.6 9.4 ± 0.7 15 day 8.9 ± 0.9 8.8 ± 0.1 9.6 ± 0.1 9.2 ± 0.7 8.9 ± 0.7 12.5 ± 0.9 13.0 ± 0.6 20 day 15.8 ± 0.2 10.7 ± 0.3 13.0 + - 0.4 12.5 ± 0.9 10.6 ± 0.4 15.7 ± 0.9 16.0 ± 0.3

As shown in Table 7, the sesame leaves treated according to Examples 1 to 3 of the present invention show a lower ion flux than the control and Comparative Examples 1 to 3, so that the degree of tissue damage is significantly lower Able to know. This becomes clearer over time.

It can be seen that the ion leakage amount as the electric conductivity value is an index showing the degree of damage of the tissue, and the sesame leaves of Examples 1 to 3 do not cause damage to the tissues. Therefore, it is preferable to use for extension of shelf life.

Test Example 6: Microbial measurement

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

division Log CFU / g Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Common bacteria 0 day 1.6x10 ⁵ 3.4 x 10 ³ 8.1x10 ³ 6.5 x 10 ³ 8.5x10 ⁴ 2.4x10 ⁵ 1.1x10 ⁴ 4 day 3.1x10 ⁶ 2.6 x 10 ⁴ 6.2x10 ⁴ 3.5x10 ⁴ 2.4x10 ⁵ 4.5x10 ⁵ 9.2x10 ⁴ 10 day 1.3x10 ⁷ 6.2x10 ⁴ 9.8x10 ⁴ 7.4 x 10 ⁴ 6.3x10 ⁵ 1.1x10 ⁶ 3.4 x 10 ⁵ 15 day 8.7x10 ⁷ 1.8x10 ⁵ 3.0x10 ⁵ 1.7x10 ⁵ 1.5x10 ⁶ 4.5x10 ⁶ 8.7x10 ⁵ 20 day 2.5x10 ⁸ 1.4x10 ⁵ 5.4x10 ⁵ 3.2x10 ⁵ 2.6 x 10 ⁶ 6.7 x 10 ⁶ 9.4x10 ⁵ mold 0 day 3.0x10 ³ 7.0 x 10 ² 9.1x10 ² 7.2 x 10 ² 9.8x10 ³ 1.6 x 10 ⁴ 5.4x10 ³ 4 day 9.7x10 ⁴ 1.6 x 10 ³ 5.4x10 ³ 1.1x10 ³ 2.2 x 10 ⁴ 6.3x10 ⁴ 9.1x10 ³ 10 day 3.5x10 ⁵ 2.4x10 ³ 8.4x10 ³ 7.6 x 10 ³ 4.7x10 ⁴ 1.0x10 ⁵ 2.3x10 ⁴ 15 day 8.8x10 ⁵ 6.6 x 10 ³ 1.1x10 ⁴ 9.7x10 ³ 6.2x10 ⁴ 3.9x10 ⁵ 7.9x10 ⁴ 20 day 5.4x10 ⁶ 2.2 x 10 ⁴ 6.7x10 ⁴ 5.0x10 ⁴ 4.9x10 ⁵ 1.1x10 ⁶ 1.2x10 ⁵

As shown in Table 8, it was confirmed that the sesame leaves treated according to Examples 1 to 3 of the present invention were significantly reduced in microorganisms as compared with the control and Comparative Examples 1 to 3. Particularly, the microorganism was least detected on the sesame leaf of Example 1.

Test example 7. Hardness measurement

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

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness (kg) 0 day 4.74 ± 0.11 4.74 ± 0.11 4.74 ± 0.11 4.74 ± 0.11 4.74 ± 0.11 4.74 ± 0.11 4.74 ± 0.11 4 day 6.01 ± 0.27 4.50 ± 0.56 5.20 ± 0.68 5.11 ± 0.49 5.34 0.49 5.53 + - 0.34 5.59 + - 0.11 10 day 6.11 + - 0.38 5.31 + 0.18 5.54 + - 0.57 5.51 + - 0.55 5.52 + - 0.74 5.74 ± 0.71 5.84 ± 0.56 15 day 6.29 ± 0.22 5.43 ± 0.37 5.55 + - 0.61 5.50 + - 0.61 5.87 ± 0.28 6.14 ± 0.66 6.20 ± 0.78 20 day 6.44 0.58 5.47 ± 0.12 6.01 + - 0.47 5.59 ± 0.37 6.06 ± 0.13 6.20 0.14 6.31 ± 0.84

As shown in Table 9, it was confirmed that the sesame leaves treated according to Examples 1 to 3 of the present invention had better hardness than the control and Comparative Examples 1 to 3. In particular, the hardness of Example 1 was the most excellent.

Test Example 8. Measurement of decay rate

The sesame leaves treated according to the examples and comparative examples were visually measured and expressed as a percentage of the total sesame leaves.

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Laceration rate
(%) 0 day 0.0 0.0 0.0 0.0 0.0 0.0 0.0 4 day 1.3 0.0 0.0 0.0 0.0 0.0 0.0 10 day 10.6 0.0 0.0 0.0 0.0 5.5 8.9 15 day 29.9 0.0 0.6 0.0 9.1 16.4 20.4 20 day 50.8 10.9 16.7 12.7 21.8 38.2 45.9

As shown in Table 10, it was confirmed that the perilla leaf treated according to Examples 1 to 3 of the present invention had a lower decay rate than the control and Comparative Examples 1 to 3. Particularly, the decay rate of Example 1 was the lowest.

Test Example 9. Sensory Test

The sesame leaf treated in the examples and the comparative examples was sampled by 20 professional panelists, and then the sensory test was carried out using a 9-point scale method (as the degree was increased to 9 points), and the average value was obtained.

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

division Control Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Exterior 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 4 day 7.2 8.5 7.9 7.7 7.4 7.5 7.5 10 day 5.3 8.1 7.3 7.5 7.2 5.7 5.6 15 day 3.4 7.3 6.9 7.0 6.0 5.0 4.1 20 day 1.0 6.8 6.1 6.5 4.8 1.5 1.1 incense 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 4 day 6.8 7.8 7.7 7.8 7.3 6.7 6.6 10 day 5.5 7.4 6.9 7.0 7.1 6.3 5.8 15 day 5.0 7.0 6.4 6.8 6.5 6.2 5.4 20 day 3.1 6.6 6.0 6.2 5.8 4.3 3.6 Texture 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 4 day 6.7 8.1 7.8 7.7 7.3 7.2 7.0 10 day 6.0 7.7 7.5 8.0 7.0 6.7 6.4 15 day 5.1 8.0 7.0 8.0 6.7 6.8 6.0 20 day 2.8 6.9 6.0 6.1 5.2 4.2 3.5 Comprehensive likelihood 0 day 9.0 9.0 9.0 9.0 9.0 9.0 9.0 4 day 6.0 8.1 7.6 7.7 7.7 6.0 6.3 10 day 5.4 7.6 7.0 7.3 7.1 6.0 5.7 15 day 4.4 7.1 6.9 7.2 6.9 5.7 5.4 20 day 1.8 6.2 5.5 5.8 4.7 2.8 2.4

As shown in Table 11, the sesame leaves treated according to Examples 1 to 3 of the present invention were superior in appearance, flavor, texture, and overall acceptability to the control and Comparative Examples 1 to 3.

In the other leafy vegetables, lettuce, the result of the same pattern as the result of measuring with sesame leaves was derived.

100, 100`, 100``: Micro bubble cleaning device
110, 110`, 110``: Micro bubble generation tank
111: Evolution 112: Micro bubble generator
120, 120`, 120``: micro bubble mixing tank
130, 130`, 130``: Micro bubble washing tank
140, 140`, 140``:
150`, 150``: Carbonic acid treatment tank
200, 200`, 200``:
300, 300`, 300``: Rinse tank

Claims (16)

(A) forming warmed microbubble carbonated water using warm water and carbonic acid gas at 35 to 60 占 폚;
(B) preparing warm microbubble water by adding the formed warm microbubble carbonated water to water; And
(C) immersing fruit and vegetable into the warm microbubble water; and treating the fruit and vegetable using the carbonated water and the heated microbubble water. (A &apos;) forming warmed microbubble liquid using heating water at 35 to 60 DEG C and air;
(B ') injecting the formed warm microbubble liquid into water to prepare a heated microbubble water;
(C) immersing the untreated fruits and vegetables in carbonated water; And
(D ') a step of immersing the fruit and vegetables immersed in the carbonated water into the warm microbubble water produced in the step (B'). Lt; / RTI &gt; (A &quot;) forming a warmed microbubble liquid using heating water at 35 to 60 DEG C and air;
(B &quot;) preparing a heated microbubble water by injecting the formed warm microbubble liquid into water;
(C &quot;) dipping fruits and vegetables in the warm microbubble water; And
(D &quot;); and dipping the fruits and vegetables immersed in the warm microbubble water in carbonated water. The method of treating fruits and vegetables using carbonated water and heated microbubble water. The method for treating fruits and vegetables according to claim 1, wherein the pH of the warmed microbubble carbonated water is 4.7 to 5.1. The method according to claim 2 or 3, wherein the pH of the carbonic acid water is 4.7 to 5.1, wherein the carbonic acid water and the warm microbubble water are used. 4. The method according to any one of claims 1 to 3, wherein the bubble size of the warm micro bubble water is 20 mu m or less at 50% or more. Way. 4. The method according to any one of claims 1 to 3, wherein the temperature of the water is 35 to 60 占 폚. [4] The method according to any one of claims 1 to 3, wherein the vegetable is a leafy vegetable. Characterized in that the warm microbubble carbonated water is formed by using warm water and carbonic acid gas at 35 to 60 DEG C, wherein the warm microbubble carbonated water is treated with a warm microbubble water into which water is introduced, Fruit and vegetables treated with microbubble water. The non-treated fruits and vegetables are first treated with carbonated water and then subjected to a second treatment with warm micro bubble water into which micro bubble water having been heated is injected. The warm micro bubble solution is heated using warm water at 35 to 60 ° C and air Characterized in that the fruit and vegetable are treated with carbonated water and warmed microbubble water. The micro bubble solution heated in the untreated fruits and vegetables is first treated with warm microbubbles water injected into water and secondarily treated with carbonated water while the warm microbubble water is heated using warm water at 35 to 60 ° C and air Fruit and vegetable treated with heated microbubble water. A first micro bubble generating tank for forming microbubble carbonated water supplied with heating water of 35 to 60 DEG C and carbonic acid gas,
A first micro-bubble mixing tank in which the formed warm micro-bubble carbonated water flows into the filled water and mixed therein, and
And a first heating micro bubble water washing tank for receiving the heated micro bubble water mixed with the heated micro bubble carbonated water and water and washing the fruits and vegetables. A second micro bubble generating tank for forming a micro bubble liquid supplied with air by heating water at 35 to 60 캜,
A second micro-bubble mixing tank in which the formed warm micro-bubble liquid is introduced and mixed into the filled water, and
And a second heating micro bubble water washing tank for receiving the warm micro bubble water mixed with the warm micro bubble solution and water and washing the fruits and vegetables. 14. The microbubble cleaning apparatus according to claim 13, wherein a carbonic acid treatment tank is additionally provided at a front end or a rear end of the second warm microbubble water washing tank. 14. The microbubble cleaning apparatus according to claim 12 or 13, further comprising a transport tube for transporting the heated microbubble water of the first or second microbubble cleaning tank treated with the fruits and vegetables to the microbubble generation tank Device. 14. The microbubble cleaning apparatus according to claim 12 or 13, wherein the first or second micro bubble mixing tank is provided with a temperature controller to maintain the temperature at 35 to 60 deg.

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