KR20190075692A - Red pepper powder with improved microbiological stability and manufacturing method thereof - Google Patents

Abstract

The present invention relates to red pepper powder with improved microbiological stability and a manufacturing method thereof and, more specifically, to red pepper powder with improved microbiological stability which is capable of preventing food stability-related problems such as food poisoning by effectively reducing microorganisms such as germ, and to a manufacturing method thereof. The method comprises the following steps: a) sterilizing dried red pepper with a chlorine dioxide solution; b) dehydrating the sterilized dried pepper and drying the same with hot air; and c) grinding the dried red pepper.

Description

TECHNICAL FIELD The present invention relates to red pepper powder having improved microbiological stability,

The present invention relates to a red pepper powder with improved microbiological stability and a method for producing the red pepper powder, and more particularly, to a red pepper powder with improved microbiological stability capable of effectively preventing microorganisms such as bacteria from occurring, .

Pepper is a perennial herb that belongs to the genus Chrysanthemum, and is one of the most commonly consumed spices. The average total annual production of red pepper in Korea is about 15 ~ 180 thousand tons. The cultivation area occupies about 25 ~ 30% of total vegetable crops, and it is known as the seventh largest producer of red pepper in the world.

The red pepper is usually dried and stored after harvest, and it is processed mainly red pepper powder. After harvesting, the pepper is likely to be contaminated with microorganisms until it is made into red pepper powder through drying, crushing, and distribution processes. It may cause problems such as food poisoning and food hygiene by adding spices or seasonings.

Koreans consumed about 4kg of chillies a year, of which 2.5-3.5kg of red pepper is used as red pepper powder. Although red pepper powder has low water activity, it is recognized that the concern about microbial growth is relatively low. However, recently, food poisoning accident through spice including red pepper powder is continuously reported.

The total number of aerobic bacteria was 2.25 × 10 ³ to 5.85 × 10 ⁶ cfu / g. In other studies, the bacterial counts of Escherichia coli , Escherichia coli, , Staphylococcus aureus , and Bacillus cereus were detected.

Studies on the microbial reduction of red pepper powder have been done variously. Physical methods such as gamma irradiation and infrared treatment and chemical methods such as fumigation and chlorine (Cl ₂ ) treatment using ethylene oxide have been carried out.

Gamma irradiation is effective not only to prolong the shelf life of food, but also to improve the physical properties of dry food, by controlling microorganisms effectively. However, due to the controversy of harmfulness, problems with use of specific facilities, and restrictions on imports of some countries,

Infrared treatment is mainly used for heat of food ingredients and drying of food, which can lead to quality change of food and nutrition loss due to high temperature treatment. Ethylene oxide can effectively control microorganisms, but it is prohibited worldwide because it can cause cancer in humans.

Chlorine dioxide is a substance approved for the disinfection of vegetables and is not problematic if it does not remain in the final food. In addition, the chlorine dioxide solution has an oxidative power of about 2.5 times that of the chlorine-based disinfecting disinfectant. Therefore, the chlorine dioxide solution has been used to effectively reduce the microbes of the vegetable.

It is possible to differentiate and enhance the product by manufacturing the red pepper powder which is highly microbiologically safe due to the characteristic of the eating habits which consumes the red pepper powder.

On the other hand, patent documents 0001 to 0002 have been proposed in connection with sterilization of red pepper powder.

Patent Literature 0001 relates to a method of sterilizing red pepper powder, and relates to a method of sterilizing red pepper powder which is sterilized by passing red pepper powder through a heated and rotating roller. Some of the bacteria can be sterilized by using the heating roller of the red pepper powder. However, there is still a problem that the red pepper powder is discolored when the temperature of the roller is increased to increase the sterilizing effect.

[0002] Patent Literature [0002] The present invention relates to a dry red pepper sterilizer using steam, and includes a mesh transfer unit for transferring dry red pepper, a sterilizing shield for shielding at least a part of the surface of the mesh transfer unit to form a sterilizing space for sterilizing the dry red pepper A steam supply pipe provided inside the sterilizing shield corresponding to the lower side of the mesh transfer part for supplying steam for sterilizing the dry pepper and a steam injection part for spraying the steam of the steam supply pipe into the sterilizing space Wherein the sterilizing shield comprises a sterilizing shield which is provided in the sterilizing shield to reduce the flow rate of steam by collision with steam sprayed from the steam sprayer to minimize the deterioration of the quality of the dried pepper The steam injected from the steam injecting portion collides with the steam mitigation portion so that the flow rate of the steam is reduced Through the group meswiyi transmitted is characterized in that the contact with said gun pepper. There is a sterilizing effect on the part of steamed pepper sprayed on the surface of the pepper, but there is a limit to effectively sterilize the dried pepper because high temperature steam does not come into contact with the surface opposite to the steam spraying direction.

KR10-2017-0017412A (2017.02.15) KR10-1361127B1 (2013.11.14)

The object of the present invention is to provide a red pepper powder with improved microbiological stability which can effectively prevent microorganisms such as bacteria from being generated in foodstuffs, do.

According to an aspect of the present invention,

a) sterilizing the dried red pepper with an aqueous solution of chlorine dioxide;

b) dewatering the sterilized dried red pepper and drying with hot air;

and c) pulverizing the dried dried red pepper. The present invention also provides a method for producing red pepper having improved microbiological stability.

Particularly, in step (a), it is preferable that the dry red pepper is sterilized by immersing in a chlorine dioxide aqueous solution of 180 to 220 ppm for 2 to 6 minutes.

In addition, the step a)

A step of firstly sterilizing the dried red pepper by immersing it in an aqueous solution of chlorine dioxide at 180 to 220 ppm for 1 to 3 minutes;

Dehydrating the primary sterilized dry red pepper;

And dipping the dried dehydrated red pepper in an aqueous solution of chlorine dioxide at 180 to 220 ppm for 1 to 3 minutes to sterilize the deionized water.

In addition, the present invention provides a red pepper powder prepared by a method for producing red pepper powder having improved microbiological stability.

The method for producing red pepper powder of the present invention is characterized in that the red pepper powder is dipped in a chlorine dioxide aqueous solution of 180 to 220 ppm for 2 to 6 minutes and dehydrated and hot air dried and then pulverized to effectively reduce microbes such as bacteria against the whole red pepper powder, It is possible to prevent problems related to food stability such as occurrence of the Middle East.

Hereinafter, a method for producing red pepper powder having improved microbiological stability according to the present invention will be described in detail.

A method for producing red pepper powder improved in microbiological stability of the present invention includes a sterilization treatment step, a drying step and a pulverization step.

First, the sterilization treatment step is a step of sterilizing the dry red pepper by washing with an aqueous solution of chlorine dioxide.

At this time, in order to obtain an excellent germicidal effect on the whole surface of the dried red pepper, it is preferable to wash and sterilize the dried red pepper in a state of being immersed in an aqueous solution of chlorine dioxide.

It is preferable to use a chlorine dioxide aqueous solution of 180 to 220 ppm as the chlorine dioxide aqueous solution. In case of using an aqueous solution of chlorine dioxide of less than 180 ppm, there is a problem that the dry pepper is soaked for a long time in order to obtain a sufficient sterilization effect, and the productivity is lowered. When the aqueous chlorine dioxide solution of more than 220 ppm is used, there is a problem.

Then, it is preferable to sterilize the dry red pepper by immersing in a chlorine dioxide aqueous solution of 180 to 220 ppm for 2 to 6 minutes. If it is immersed for less than 2 minutes, sufficient sterilization effect can not be obtained. If it is immersed for more than 6 minutes, excellent sterilization effect can be obtained, but the productivity is not good due to a large amount of hot air drying time.

The sterilization treatment step may include a step of firstly sterilizing the dried red pepper by immersing the red pepper in an aqueous solution of chlorine dioxide for 180 seconds to 1 hour to 3 minutes, dehydrating the primary sterilized dried red pepper, It is preferable to constitute a step of secondary sterilization by soaking in 220 ppm of chlorine dioxide aqueous solution for 1 to 3 minutes.

When the dry red pepper is immersed in an aqueous solution of chlorine dioxide for a long time, the aqueous solution of chlorine dioxide penetrates into the dry red pepper, and there is a problem that dehydration and hot air drying are required for a long time.

However, when the sterilization treatment step is constituted by the primary sterilization treatment step, the dehydration step and the secondary sterilization treatment step, the total immersion time of the chlorine dioxide aqueous solution is divided into two times so that the aqueous solution is minimally infiltrated into the dry red pepper So that there is an advantage that the hot air drying time can be shortened.

Particularly, since the dried red pepper is firstly sterilized by an aqueous solution of chlorine dioxide and then dehydrated, the sterilization efficiency can be further improved in the second sterilization treatment with the aqueous solution of the aqueous solution of the dioxide, and foreign matter such as dust can be removed .

Next, the drying step is a step of dewatering the sterilized dried red pepper, followed by hot air drying.

The dried red pepper is dipped in the chlorine dioxide aqueous solution to sterilize and wash the dried red pepper, followed by hot air drying. At this time, it is recommended to dry with 50 ℃ hot air until the moisture content of the dried red pepper becomes 15 ~ 20%.

And the pulverizing step pulverizes the dried dried red pepper using a pulverizer.

On the other hand, in order to obtain a uniformly sized red pepper powder when pulverizing the dried green pepper using the pulverizer, it is preferable to supply moisture to the dried green pepper.

At this time, in order to produce a red pepper powder having a uniform size and obtain a further improved germicidal effect, it is preferable that the dry dried red pepper is pulverized while spraying a liquid calcium diluent in the pulverizer. Preferably, the liquid calcium diluent is sprayed with a liquid calcium diluent prepared by mixing liquid calcium and water in a volume ratio of 1:10. When the concentration of liquid calcium is high, white spots are partially observed in red pepper powder.

Furthermore, when a liquid calcium diluent is sprayed into a pulverizer instead of water, a red pepper powder containing calcium can be obtained.

Hereinafter, a method for preparing red pepper powder having improved microbiological stability according to the present invention will be described with reference to the following examples, but the scope of the present invention is not limited to the following examples.

[Example 1]

The chlorine dioxide solution was prepared by mixing sodium chlorite (NaOCl ₂ ) and 1 N-hydrochloric acid (HCl) as HCl-based chlorine dioxide. The produced chlorine dioxide was mixed with water and adjusted to a concentration of 200 ppm.

20 L of a 200 ppm chlorine dioxide solution was prepared in each of two 110 L sterilizing containers.

Then, 1 kg of dried red pepper was immersed in the first sterilization treatment vessel in a cleaning net, and then washed and sterilized for 4 minutes. At this time, the dried red pepper was selected so as to be similar to the actual washing process by randomly selecting dry red pepper without removing the tap.

Then, the sterilized dried red pepper was dehydrated naturally for 1 minute.

Next, the natural dehydrated dried red pepper was dried in a hot air drier controlled at 50 ° C. until the moisture content of the dried red pepper was 15%, and the drying time was 48 hours.

Dried hot pepper was crushed to a size of about 10 mesh using a pulverizer to obtain red pepper powder.

[Example 2]

Unlike Example 1, 1 kg of dried red pepper was immersed in a first sterilization treatment vessel in a washing net, and then washed and sterilized for 2 minutes. The primary sterilized chili pepper was spontaneously dehydrated for 1 minute.

The natural dehydrated red pepper was immersed in a second sterilization treatment vessel, followed by washing and sterilization for 2 minutes, and the second sterilized dried red pepper was spontaneously dehydrated for 1 minute.

Next, the natural dehydrated dried red pepper was dried in a hot air drier controlled at 50 ° C. until the moisture content of the dried red pepper was 15%, and the drying time was 42 hours.

Dried hot pepper was crushed to a size of about 10 mesh using a pulverizer to obtain red pepper powder.

[Example 3]

Was dried in the same manner as in Example 2 using a primary sterilization treatment, a secondary sterilization treatment and a hot air dryer.

When the hot - air dried dried red pepper was ground using a pulverizer, the liquid calcium diluent was pulverized to a size of about 10 mesh while spraying it to obtain red pepper powder.

At this time, the liquid calcium diluent was used by mixing liquid calcium and water in a volume ratio of 1:10.

[Comparative Example]

1 kg of dried red pepper was washed in water for 4 minutes while put in a washing net, and then dehydrated for 1 minute. The natural dehydrated dried red pepper was dried in a hot air drier controlled at 50 ° C until the moisture content of the dried red pepper was 15%, and the drying time was about 48 hours.

Dried hot pepper was crushed to a size of about 10 mesh using a pulverizer to obtain red pepper powder.

[Measurement of microbial population]

The number of microbial populations was measured for dry red pepper before sterilization with chlorine dioxide solution, dry red pepper before hot air drying in Examples 1 to 3 and Comparative Example 1 and red pepper powder, respectively.

10 g of red pepper powder and 100 mL of 0.1% peptone water were added to the stomacher bag and homogenized for 1 minute at 260 rpm in a homogenizer. The homogenized sample was placed in a 15 mL conical tube and serially diluted in 9 mL of 0.1% peptone water. Samples of each diluted dilution were inoculated onto the tryptic soy agar (TSA) surface (2 x 0.1 mL or 4 x 0.25 mL) and plated with a sterilized spreader. The agar was incubated at 36 ° C for 48 hours, and the colony formed on the agar surface was counted. The results are shown in Table 1.

Kinds Population (log cfu / g) Raw pepper 4.70
Example 1 Hot-air dry, dry pepper 2.73 Dry hot pepper after hot air drying 1.24 Crushed red pepper powder 2.51
Example 2 Hot-air dry, dry pepper 2.52 Dry hot pepper after hot air drying 1.00 Crushed red pepper powder 2.30
Example 3 Hot-air dry, dry pepper 2.54 Dry hot pepper after hot air drying 0.81 Crushed red pepper powder 1.21
Comparative Example 1 Hot-air dry, dry pepper 3.43 Dry hot pepper after hot air drying 3.61 Crushed red pepper powder 4.64

As can be seen in Table 1, in the case of the ground red pepper powder of Comparative Example 1, the number of bacteria was measured to be 4.64 log cfu / g, but in the case of the ground red pepper powder of Examples 1 to 3, the number of bacteria was less than 2.51 log cfu / g .

Particularly, in the case of Examples 1 and 2, the number of bacteria against dry pepper was measured to be less than 1.24 log cfu / g after hot air drying, but it was confirmed that the number of bacteria after grinding was increased to 2.30 log cfu / g or more by a pulverizer . On the other hand, in Example 3, the number of bacteria was measured to be 1.21 log cfu / g even after grinding by a pulverizer.

Claims (6)

a) sterilizing the dried red pepper with an aqueous solution of chlorine dioxide;
b) dewatering the sterilized dried red pepper and drying with hot air;
and c) pulverizing the dried dried red pepper. < RTI ID = 0.0 > 11. < / RTI >
The method according to claim 1,
Wherein the step a) comprises sterilizing the dried red pepper by immersing the red pepper in a chlorine dioxide aqueous solution of 180 to 220 ppm for 2 to 6 minutes.
The method according to claim 1,
The step a)
A step of firstly sterilizing the dried red pepper by immersing it in an aqueous solution of chlorine dioxide at 180 to 220 ppm for 1 to 3 minutes;
Dehydrating the primary sterilized dry red pepper;
And dipping the dehydrated dried red pepper in an aqueous solution of chlorine dioxide at a concentration of 180 to 220 ppm for 1 to 3 minutes to sterilize the red pepper powder.
The method of claim 3,
Wherein the step (c) comprises pulverizing the dried dried red pepper while spraying a liquid calcium diluent to the red pepper powder.
5. The method of claim 4,
Wherein the liquid calcium diluent is a mixture of liquid calcium and water at a volume ratio of 1:10.
A process for producing red pepper powder according to any one of claims 1 to 5, wherein the red pepper powder has improved microbiological stability