KR20210020956A - A method for sterilizing powdery food by ultra violet with ethanol spray - Google Patents
A method for sterilizing powdery food by ultra violet with ethanol spray Download PDFInfo
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title abstract description 23
- 239000007921 spray Substances 0.000 title abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 56
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000005507 spraying Methods 0.000 claims abstract description 20
- 244000005700 microbiome Species 0.000 abstract description 12
- 238000002156 mixing Methods 0.000 description 19
- 235000013339 cereals Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 238000002347 injection Methods 0.000 description 7
- 239000007924 injection Substances 0.000 description 7
- 238000001035 drying Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 244000000626 Daucus carota Species 0.000 description 5
- 235000002767 Daucus carota Nutrition 0.000 description 5
- 240000000599 Lentinula edodes Species 0.000 description 5
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 5
- 235000015278 beef Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000009566 rice Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000020183 skimmed milk Nutrition 0.000 description 5
- 230000000813 microbial effect Effects 0.000 description 4
- 235000021395 porridge Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 238000009281 ultraviolet germicidal irradiation Methods 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 241000193755 Bacillus cereus Species 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008029 eradication Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229940107702 grapefruit seed extract Drugs 0.000 description 1
- 238000011059 hazard and critical control points analysis Methods 0.000 description 1
- 231100001261 hazardous Toxicity 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000003715 nutritional status Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000013433 optimization analysis Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
본 발명은 UV살균과 에탄올분사를 통한 건조분말식품 살균방법에 관한 것으로, 더욱 상세하게는 건조 분말 상태 곡물이나 식품을 배합하면서 UV살균과 에탄올 분사 살균 공정을 혼용하여 분말 내외부에 존재하는 미생물을 효과적으로 살균 처리하는 분말식품 살균방법에 관한 것이다. The present invention relates to a method for sterilizing dry powdered foods through UV sterilization and ethanol spraying, and more particularly, mixing dry powdered grains or foods while mixing UV sterilization and ethanol spraying sterilization processes to effectively eliminate microorganisms present inside and outside the powder. It relates to a method for sterilizing powdered food for sterilization treatment.
최근 들어 건강식에 대한 관심도가 높아지면서 견과류, 통곡류를 선호하는 추세가 확산되고 있고, 이러한 건조 곡물 등의 가공식품의 수요도 급증하는 추세에 있다.In recent years, as interest in healthy foods increases, a tendency to prefer nuts and whole grains is spreading, and the demand for processed foods such as dried grains is also increasing rapidly.
대부분의 가공식품의 주원료는 전처리, 세척, 살균, 건조, 분쇄 등 1차 가공을 거쳐 분말상태로 부 원료나 첨가물을 첨가하고 살균하여 포장하거나 2차 가공 공정을 거쳐 완제품이 된다. The main raw materials of most processed foods go through primary processing such as pretreatment, washing, sterilization, drying, pulverization, etc., then add sub-materials or additives in a powder state, and then sterilize and package them, or go through a secondary processing process to become a finished product.
그런데 이러한 분말상태의 식품원료를 혼합하거나 살균하는 문제는 유통기간과 영양상태에 중대한 영향을 미치는데, 소비자에게 안전하고 완전한 식품을 제공하기 위하여 HACCP 시스템을 도입하여 대장균이나 황색포도상구균, 클로스트디움 퍼프리전스, 바실러스 세레우스 등의 식중독균, 아플라톡신 등 곰팡이 독소 등에 대한 생물학적 위해요소의 근절을 위한 엄격한 규격기준을 통과해야 하는데 각종 가열, 압축 시설장비나 소독 살균제 등 복잡한 살균공정을 거쳐야 하므로 경제적 부담이 과증되고 있는 실정이다.However, the problem of mixing or sterilizing powdered food ingredients has a significant effect on the shelf life and nutritional status.In order to provide safe and complete food to consumers, the HACCP system was introduced and E. coli, Staphylococcus aureus, Closdium It must pass strict standard standards for eradication of biological hazards for food poisoning bacteria such as Perpregance and Bacillus cereus, and mycotoxins such as aflatoxin.However, the economic burden is excessive because it requires complex sterilization processes such as various heating and compression facilities and disinfectants. It is becoming.
종래 분말식품이나 건조 농수산물의 경우 살균 살충을 위하여 방사선 조사나 에칠렌옥사이드를 이용하였으나 발암성과 방사선조사 표시에 대한 소비자의 배척에 따라 채택할 수 없고, 한편, 고압증기멸균기(Autoclave)등 고온, 고압 증기 살균에 의한 살균방법은 대규모 살균시설의 투자가 어려울 뿐만아니라 맛과 영양소의 파괴가 우려되므로 채택이 곤란한 실정이다.Conventionally, in the case of powdered foods or dried agricultural and marine products, irradiation or ethylene oxide was used for sterilization and insecticide, but it cannot be adopted due to consumer's rejection of carcinogenicity and irradiation labeling. Meanwhile, high-temperature, high-pressure steam such as autoclave The sterilization method by sterilization is difficult to adopt because it is not only difficult to invest in large-scale sterilization facilities, but also because there is concern about destruction of taste and nutrients.
이러한 곡물분체 살균의 문제점을 해결하기 위하여 대한민국 특허 공개번호 10-2009-0127599호에는 스팀압력용기 내의 리본날개에 의해 이종의 곡물분체가 고르게 혼합 가열되게 하여 곡물 분체의 멸균과 함께 곡물분체의 수분 함유랑을 조절되게 할 수 있는 이종의 곡물 분체 혼합 멸균 장치가 공지되어 있으나, 간접가열 방식으로 열에 의해 변성의 우려가 있고 살균에 한계가 있어 왔다.In order to solve this problem of grain powder sterilization, Korean Patent Publication No. 10-2009-0127599 discloses that different kinds of grain powders are evenly mixed and heated by ribbon blades in a steam pressure container to sterilize grain powder and contain moisture in grain powder. There is a known device for mixing and sterilizing different types of grain powder capable of adjusting the rang, but there is a concern of degeneration by heat in an indirect heating method, and there has been a limit to sterilization.
또한, 대한민국 실용신안등록 제20-0391157호(2005.07.20)에 자외선(UV : Ultra Violet Rays)을 이용한 식품 살균장치가 제안되었는데, 이는 살균용 식품을 이송하는 컨베이어가 통과하는 살균실내에 UV램프를 설치하여 살균처리 할 수 있도록 하고 있으나, 이러한 자외선(UV) 살균방법은 직사광선인 UV등에 의한 살균방식이므로 직접 자외선이 쪼이는 표면에만 효과가 있으므로 제품 내부를 포함한 전체의 살균효과가 미흡한 문제가 있다.In addition, a food sterilization device using ultraviolet rays (UV: Ultra Violet Rays) was proposed in Korean Utility Model Registration No. 20-0391157 (2005.07.20), which is a UV lamp in the sterilization room through which the conveyor that transports food for sterilization passes. However, since this ultraviolet (UV) sterilization method is a sterilization method using direct sunlight such as UV, it is only effective on the surface exposed to direct ultraviolet rays, so there is a problem that the overall sterilization effect including the inside of the product is insufficient. .
따라서 본 발명자들은 분말식품과 혼합곡물의 먹거리에 대한 살균 처리를 다각도로 연구개발하던 중 리본믹서기에 의한 혼합 건조처리하는 가운데 UV 조사 살균과 에탄올분사기에 의한 살균공정을 혼용하면 미생물 살균에 획기적인 효과가 있음을 발견하고 본 발명 기술을 완성하였다. Therefore, the present inventors researched and developed the sterilization treatment of powdered foods and mixed grain foods from various angles, while mixing and drying treatment with a ribbon mixer, the combination of UV irradiation sterilization and the sterilization process using ethanol sprayer has a remarkable effect on microbial sterilization Found that there is, and completed the present invention technology.
상기와 같은 종래 기술의 문제점과 필요성을 해소하기 위하여 안출한 본 발명은 스팀압력용기 내의 리본날개에 의한 혼합 건조처리하는 가운데 UV 조사 살균과 에탄올분사에 의한 살균공정을 혼용하여 미생물 살균 효과를 획기적으로 높일 수 있는 분말 식품 살균방법을 제공하는데 그 목적이 있다. The present invention, conceived to solve the problems and necessity of the prior art as described above, dramatically improves the microbial sterilization effect by mixing and drying treatment by means of ribbon blades in a steam pressure container and sterilization by UV irradiation and ethanol spraying. Its purpose is to provide a method for sterilizing powdered foods that can be improved.
상기와 같은 목적을 달성하기 위하여 안출한 본 발명의 리본믹서기의 탱크부(10)에 분말식품을 투입하여 리본날개(20)을 회전시켜 혼합하는 단계(S100); UV램프부(30)를 가동시켜 살균하는 단계(S200); 상기 UV램프부(30)에 의한 살균 상태에서에탄올 분사부(40)를 통해 에탄올을 분사하여 살균하는 단계(S300);를 포함하는 것을 특징으로 하는 분말식품 살균방법을 포함할 수 있다. In order to achieve the above object, the powdered food is introduced into the
또한, 상기 에탄올의 분사량은 분말식품 원료대비 0.1~2.0 중량%를 살포하되 분사속도는 1,000cc/분, 토출압력 3kgf/㎠ 임을 특징으로하는 단계를 포함하여 이루어질 수 있다.In addition, the spraying amount of ethanol may include the step of spraying 0.1 to 2.0% by weight of the powdered food raw material, but the spraying speed is 1,000cc/min, and the discharge pressure is 3kgf/cm2.
상기와 같은 구성의 본 발명은 용기 내의 리본날개에 의한 분말상태의 식품이나 곡물을 배합하면서 UV살균과 에탄올 분사 살균 공정을 혼용하여 분말 내외부에 포함된 미생물을 효과적으로 살균 처리하므로 안심하고 먹을 수 있는 위생적인 분말식품을 제공하는 장점이 있다. The present invention having the above configuration is a hygiene that can be eaten with confidence because it effectively sterilizes microorganisms contained inside and outside the powder by mixing food or grain in powder form by means of ribbon wings in the container and mixing UV sterilization and ethanol spray sterilization process. It has the advantage of providing a natural powdered food.
도 1 은 본 발명의 일 실시 예에 의한 것으로 분말식품의 배합과 동시 미생물 살균 방법을 설명하는 순서도이다.
도 2 는 본 발명의 일 실시 예에 의한 것으로 리본믹서기의 탱크부에 분말식품을 투입하여 리본날개을 회전시켜 혼합하며 덮개부에 설치된 UV램프부와 에탄올분사부를 통해 살균하는 모습을 보여주는 사진이다.
도 3 은 본 발명의 일 실시 예에 의한 것으로 에탄올 분사기를 보여주는 사진이다.
도 4 는 리본믹서기에 투입된 분말식품인 죽프리믹스의 위해미생물 분석결과표이다.
도 5 는 리본믹서기에 투입된 분말식품인 죽프리믹스의 UV살균 후 위해미생물 분석결과표이다.
도 6 은 리본믹서기에 투입된 분말식품인 죽프리믹스의 UV+에탄올 살균 후 위해미생물 분석결과표이다.1 is a flow chart illustrating a method for sterilizing microorganisms at the same time as a powdered food formulation according to an embodiment of the present invention.
2 is a photograph showing a state in which powdered food is injected into a tank part of a ribbon mixer and mixed by rotating a ribbon blade according to an embodiment of the present invention, and sterilized through a UV lamp part installed on a cover part and an ethanol spray part.
3 is a photograph showing an ethanol sprayer according to an embodiment of the present invention.
4 is a table showing the results of analysis of harmful microorganisms of porridge premix, which is a powdered food, added to a ribbon mixer.
5 is a table showing the results of analysis of harmful microorganisms after UV sterilization of porridge premix, which is a powdered food added to a ribbon mixer.
6 is a table showing the results of analysis of harmful microorganisms after UV + ethanol sterilization of juk premix, which is a powdered food in a ribbon mixer.
이하, 본 발명의 목적이 구체적으로 실현될 수 있는 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, preferred embodiments in which the object of the present invention can be realized in detail will be described in detail with reference to the accompanying drawings.
도 1 은 본 발명의 일 실시 예에 의한 것으로 분말식품의 배합과 동시에 수행되는 미생물 살균 방법을 설명하는 순서도이고, 도 2 는 본 발명의 일 실시 예에 의한 것으로 리본믹서기의 탱크부에 분말식품을 투입하여 리본믹서기의 탱크부에 분말식품을 투입하여 리본날개을 회전시켜 혼합하며 뚜껑부에 설치된 UV램프부와 에탄올 분사부를 통해 살균하는 모습을 보여주는 사진이며, 도 3 은 본 발명의 일 실시 예에 의한 것으로 에탄올 분사기를 보여주는 사진이다.1 is a flow chart illustrating a microbial sterilization method performed at the same time as the blending of powdered food according to an embodiment of the present invention, and FIG. 2 is a powdered food according to an embodiment of the present invention. It is a photograph showing a state in which powdered food is injected into the tank part of the ribbon mixer and mixed by rotating the ribbon blade and sterilized through the UV lamp part installed on the lid part and the ethanol spray part, and FIG. 3 is a diagram according to an embodiment of the present invention. This is a picture showing the ethanol sprayer.
본 발명의 분말식품 살균 방법은 도 1에 도시된 바와 같이, 리본믹서기의 탱크부(10)에 분말식품을 투입하여 리본날개(20)을 회전시켜 혼합하는 단계(S100); UV램프부(30)를 가동시켜 살균하는 단계(S200); 상기 UV램프부(30)에 의한 살균 상태에서 에탄올살 분사부(40)를 통해 에탄올을 분사하여 살균하는 단계(S300); 건조하는 단계(S400), 포장하는 단계(S500)를 포함하는 것을 특징으로 하는 분말식품 살균방법을 포함하여 구성할 수 있다. Powdered food sterilization method of the present invention, as shown in Figure 1, the step of mixing by rotating the
상기 리본날개(20)의 회전속도는 20~50 RPM인 것이 바람직한데 리본믹서기의 믹싱속도가 20 RPM 이하일 때에는 혼합 속도가 느려 살균처리가 균일하게 되지 않는 문제점이 있다.It is preferable that the rotational speed of the
*상기 리본날개(20)의 회전 및 혼합하는 가운데 상부 덮개부분에 UV살균 램프부를 장착하여 조사되는 자외선(UV) 살균방법은 UV등에 의한 직사광선 살균방식이므로 직접 자외선이 쪼이는 표면에만 효과가 있고 분말제품 내부의 살균이 어려워 미생물 살균 효과가 미흡하다는 단점이 있어, 본 발명에서는 UV램프부에 의한 살균을 실시하는 동시에 에탄올 분사에 의한 살균을 함께 실시하여 살균효과를 극대화 하였다.* The ultraviolet (UV) sterilization method irradiated by attaching a UV sterilization lamp unit to the upper cover during rotation and mixing of the
상기 상부 덮개부분에 UV램프부와 에탄올 분사부를 장착하여 덮개를 덮은 상태에서 UV등을 20~50분 동안 켠 상태에서 상기 에탄올 분사부(40)를 통한 에탄올을 1~5분간 분사하여 살균을 실시한다.A UV lamp unit and an ethanol injection unit are mounted on the upper cover, and the UV lamp is turned on for 20 to 50 minutes while the cover is covered, and ethanol is sprayed through the
상기와 같이 리본날개(20)의 회전 및 혼합하는 가운데 상부 덮개부분에 UV램프부와 에탄올 분사부를 장착한 덮개를 덮고 UV등을 20~50분 동안 켠 상태에서 분말식품의 혼합과 동시에 UV램프 조사에 의해 발생하는 열에 의해 건조효과ㄱ를 달성할 수 있으며, 특히 에탄올을 분사함으로써 축축해진 분말식품의 건조효과도 동시에 달성할 수 있는 장점이 있다.While rotating and mixing the
이때 사용되는 에탄올은 75 % 에탄올제품을 사용하며, 에탄올에 자몽종자추출물, 글리세린, 정제수를 혼합한 에탄올 혼합제제를 사용할 수 있다.At this time, the ethanol used is a 75% ethanol product, and an ethanol mixture prepared by mixing grapefruit seed extract, glycerin, and purified water in ethanol may be used.
상기 에탄올 분사부(40)를 통한 에탄올 분사는 분사와 멈춤을 반복실시하되 10~50초 분사 후, 10~50초 멈춤을 2~5회 반복 실시하는 단계를 포함하여 이루어질 수 있다. The ethanol injection through the
또한, 상기 분말식품은 곡분, 통곡물, 견과류 분쇄물, 건조식품분쇄물 및/또는 이들의 혼합물 임을 특징으로하는 분말식품 살균방법일 수 있다.Further, the powdered food may be a powdered food sterilization method, characterized in that the powdered food is a grain flour, a whole grain, a nut crushed product, a dried food crushed product, and/or a mixture thereof.
또한,상기 에탄올살균액의 분사량은 분말식품 원료대비 0.1~2.0 중량%를 살포하되 분사속도는 1,000cc/분, 토출압력 3kgf/㎠ 으로 분사하여 살균을 실시할 수 있다.In addition, the spraying amount of the ethanol sterilization liquid may be sprayed with 0.1 to 2.0% by weight of the powdered food raw material, but the spraying speed is 1,000cc/min, and the discharge pressure is 3kgf/cm2.
이하에서 본 발명의 바람직한 실시예 및 실험예를 참고로 보다 구체적으로 설명한다. 본발명 실시예에서는 쌀분말 50 중량부, 소고기분말 20중량부, 표고버섯분말 10중량부, 당근15중량부, 탈지분유 7중량부, 정제염 1~3중량부의 비율로 혼합하여 리본믹서에서 배합하여서 수행하였다. 하지만 본 발명의 범위가 이러한 실시예에 한정되는 것은 아니다.It will be described in more detail below with reference to preferred embodiments and experimental examples of the present invention. In the embodiment of the present invention, 50 parts by weight of rice powder, 20 parts by weight of beef powder, 10 parts by weight of shiitake mushroom powder, 15 parts by weight of carrots, 7 parts by weight of skim milk powder, and 1 to 3 parts by weight of refined salt were mixed in a ribbon mixer. Performed. However, the scope of the present invention is not limited to these examples.
(실시예 1)(Example 1)
쌀분말, 소고기분말, 표고버섯분말, 당근, 탈지분유, 정제염을 리본믹서기에 투입하여 작동시킨 후 상부 UV램프와 에탄올 분사부를 장착된 덮개를 덮은 상태에서 UV살균을 40분간 실시하며 2분간 에탄올 분사를 살균액의 분사량은 분말식품 원료대비 0.1~2.0 중량%를 2분간 살포하여 분말식품인 죽프리믹스를 제조하여 위해미생물을 분석결과는 도 6과 같이 세균수는 420 CFU/g(ml)로 나타났다.After putting rice powder, beef powder, shiitake powder, carrots, skim milk powder, and refined salt into the ribbon mixer to operate, UV sterilization is carried out for 40 minutes under the cover equipped with the upper UV lamp and the ethanol spray part, and ethanol is sprayed for 2 minutes. The spraying amount of the sterilizing solution was sprayed with 0.1 to 2.0% by weight of the powdered food raw material for 2 minutes to prepare a powdered food juk premix, and the result of analyzing the harmful microorganisms showed that the number of bacteria was 420 CFU/g (ml) as shown in FIG. .
(실시예 2)(Example 2)
실시예 1과 같이 실시하되 상부 UV램프부와 에탄올 분사부를 장착된 덮개를 덮은 상태에서 UV살균을 40분간 실시하며 2분간 에탄올 분사를 분사와 멈춤을 반복실시하되 10~50초 분사 후, 10~50초 멈춤을 2~5회 반복 실시한 결과 세균수는 220 CFU/g(ml)로 나타났다.Conducted as in Example 1, but UV sterilization was carried out for 40 minutes while the cover equipped with the upper UV lamp part and the ethanol spray part was covered, and spraying and stopping of ethanol spraying for 2 minutes were repeated, but after spraying for 10 to 50 seconds, 10 to As a result of repeating the 50 second pause 2 to 5 times, the number of bacteria was 220 CFU/g (ml).
(비교실시예1)(Comparative Example 1)
쌀분말, 소고기분말, 표고버섯분말, 당근, 탈지분유, 정제염을 리본믹서기에 투입투입한 후 30분간 작동시킨 후 건조 분말식품인 야채죽프리믹스를 제조하여 위해미생물을 분석결과는 도 4와 같이 세균수는 3500 CFU/g(ml)로 나타났다.Rice powder, beef powder, shiitake mushroom powder, carrots, skim milk powder, and refined salt were put into a ribbon mixer, operated for 30 minutes, and then a dry powdered vegetable porridge premix was prepared to analyze the harmful microorganisms as shown in FIG. The number was found to be 3500 CFU/g (ml).
(비교실시예2)(Comparative Example 2)
쌀분말, 소고기분말, 표고버섯분말, 당근, 탈지분유, 정제염을 리본믹서기에 투입투입한 후 30분간 작동시킨 후 UV살균을 2분간 실시하여 건조 분말식품인 죽프리믹스를 제조하여 위해미생물을 분석결과는 도 5와 같이 세균수는 2500 CFU/g(ml)로 나타났다.Rice powder, beef powder, shiitake mushroom powder, carrots, skim milk powder, and refined salt were added to the ribbon mixer, operated for 30 minutes, and UV sterilized for 2 minutes to prepare a dried powdered food, Juk Premix, and analyzed for harmful microorganisms. As shown in FIG. 5, the number of bacteria was 2500 CFU/g (ml).
리본믹서
Ribbon Mixer
리본믹서+UV
Ribbon Mixer + UV
리본믹서+UV+에탄올 분사
Ribbon mixer + UV + ethanol spray
CFU/g(ml)Number of bacteria
CFU/g(ml)
3,500
3,500
2500
2500
420
420
* 수원여자대학 식품분석센터 분석 결과, 2018.10.10* Analysis result of Food Analysis Center at Suwon Women's University, 2018.10.10
(실험예)(Experimental example)
쌀분말, 소고기분말, 표고버섯분말, 당근, 탈지분유, 정제염을 리본믹서기에 투입투입한 후 30분간 작동시킨 후 UV살균을 40분간 실시하며 에탄올의 분사량은 분말식품 원료대비 0.1~2.0 중량%를 2분간 살포하여 분말식품인 죽프리믹스 제조 살균 최적화 분석결과는 아래 표와 같다.After putting rice powder, beef powder, shiitake powder, carrot, skim milk powder, and refined salt into the ribbon mixer, it is operated for 30 minutes, and UV sterilization is performed for 40 minutes.The amount of ethanol sprayed is 0.1~2.0% by weight compared to the powdered food ingredients. The results of optimization analysis for sterilization of powdered food juk premix by spraying for 2 minutes are shown in the table below.
혼합용량Ribbon Mixer
Mixing capacity
혼합비율(%)Spray against raw materials
Mixing ratio (%)
중량(L)Ethanol Spray
Weight(L)
소요시간(분)Spray
Required time (minutes)
* 수원여자대학 식품분석센터 분석 결과, 2018.10.10* Analysis result of Food Analysis Center at Suwon Women's University, 2018.10.10
Claims (1)
리본믹서기의 탱크부(10)의 상부 덮개부분에 UV램프부와 에탄올 분사부를 장착하여 덮개를 덮은 상태에서 UV등을 켠 상태에서 살균하는 UV살균과 에탄올 살균을 동시에 하는 분말식품 살균장치.In the powder food sterilization device,
A powdered food sterilization device that simultaneously sterilizes UV and ethanol sterilization by installing a UV lamp and ethanol spraying part on the upper cover of the tank part 10 of the ribbon mixer, and sterilizing it with the UV lamp turned on while the cover is covered.
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| KR200391157Y1 (en) | 2005-05-07 | 2005-08-01 | 나만길 | A food sterilizing device ultra using ultra Violet Rays |
| KR20090127599A (en) | 2008-06-09 | 2009-12-14 | 대선제분 주식회사 | A sterilizing system for combined powder of different kinds of cereal |
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| KR200391157Y1 (en) | 2005-05-07 | 2005-08-01 | 나만길 | A food sterilizing device ultra using ultra Violet Rays |
| KR20090127599A (en) | 2008-06-09 | 2009-12-14 | 대선제분 주식회사 | A sterilizing system for combined powder of different kinds of cereal |
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