KR860001345B1 - Method for storaging seasoning material - Google Patents

Abstract

This imvention relates to sterilized spice, such as ground pepper, powdered hot pepper, powdered hot pepper paste, garlic, and onion. The spice is put into a polyethylene bag or tin can, and sealed. This is then exposed to 60 Co γ-ray, 3-7 KGY. The γ-ray penetrates the polyethylene bag or tin can, and kills bacteria and insects. It is possible to keep the sterilized spice in storage for a year at room temp..

Description

Safe long-term storage of spices

The present invention aims to provide a hygienic spice that is not contaminated with E. coli and common bacteria by utilizing a safe sterilization method of spices, and at the same time for long-term storage.

Spices are indispensable in the diet, but E. coli and common bacteria are contaminated during drying and processing, it is pointed out as a hygiene problem, and long-term storage is difficult.

Conventionally, fumigant ethylene oxide (ethylene oxide) was used for sterilization and insecticidal purposes. However, it has been banned in the United States or Japan because of insufficient sterilization and insecticide, residual toxic substances and generation of harmful substances.

Therefore, hygienic sterilization method of spices should be developed to supply spices that are not contaminated with E. coli or common bacteria.

Since 1960, the inventors have successfully developed a method of long-term storage of germinated foods, grains, fruits, meats and processed foods in various countries around the world by controlling germination, sterilization, insecticide and maturation. In particular, it was found that irradiating gamma rays of 60Co was the most effective, and based on this technology, a method for safely sterilizing spices and storing them for a long time was studied. As follows.

That is, the present invention is characterized in that the spice is put into a polyethylene, bag or tin container in a certain amount and sealed, and then irradiated with 60Co gamma rays 3-7KGY and stored at room temperature. It can be confirmed that there is no growth of abnormal microorganisms and can be safely stored without changing the composition.If processed under such conditions, it is possible to supply spices free of contamination of E. coli or common bacteria, and to store them for a long time, thereby stabilizing the price of spices. There is also a potent effect.

In the present invention, sealing the spices in a polyethylene bag or tin barrel before irradiating the spices can completely sterilize and kill microorganisms or insects in the package by the strong penetrating power of gamma rays, and after sterilization and insecticide, It is for long-term storage by preventing secondary pollution, and because the E. coli is not completely sterilized by gamma-irradiation of less than 3KGY, the fragrance peculiar to spices may be lost in gamma-irradiation of 7KGY or more.

One embodiment which embodies the present invention is as follows.

EXAMPLE

Known black pepper, red pepper powder, red pepper powder, garlic powder, onion powder and other spices are put in a polyethylene bag and sealed. It was confirmed that it could be stored safely without any change of ingredients.

In the present invention, the proper dose confirmation of the irradiated food was confirmed according to the method approved by the International Atomic Energy Agency (IAEA), and the intensity of the source 60Co was constant when the radiation was irradiated, and the distance from the source and the radiation irradiation time were Since the radiation dose to food is prescribed | regulated according to the kind of. The dose irradiated in the present invention is 10KGY or less, and the US FDA permits gamma irradiation of spices up to 30KGY. In addition, the spices irradiated with gamma rays up to 7KGY in the present invention, the microorganisms were sterilized and did not reproduce during storage, the experimental results are as shown in the table below.

Experimental Results on Spice Sterilization Effect by Irradiation

Irradiation Effect of Spices

1. Sterilization effect of radiation

Black pepper was highly contaminated by common bacteria, and as shown in Table 1, samples 1 and 2 of the non-irradiated area were 1.00 × 10 ⁷ and 1.67 × 10 ⁷ per g, respectively. There was no growth after storage.

2. Ingredient change

As shown in Table 2, the effect of irradiation on the component change was the highest in soluble nitrogen content of 45% or more in general components, the water content was around 10%, and the reducing sugar content increased with increasing dose. There was no difference in other general ingredients.

Therefore, 7Kgy of general bacteria and 7Kgy of E. coli were mostly killed, and the amount of reduction was slightly increased by irradiation of general components. The yield of volatile essential oils decreased by 4-14% due to the increase of irradiation dose, but the quality was not affected.

TABLE 1

Effect of Irradiation on the Growth of Microorganisms in Black Pepper

TABLE 2

Effect of Irradiation on the Changes in the Components of Black Pepper

Irradiation Effect of Spices

1. Pollution degree and radiation sterilization effect of microorganism

As a result of measuring the microbial contamination of red pepper powder, as shown in Tables 1 and 2, Sample 1 was 3.83 × 10 ⁶ per g, Sample 2 was 6.68 × 10 ⁶ per g, and the contamination was very high. 2 was positive. As a bactericidal effect by irradiation, no microorganisms were detected at 7Kgy.

In addition, E. coli was sterilized by 3Kgy irradiation because it was more susceptible to radiation than normal bacteria, and the growth status of microorganisms was slightly decreased in 3 and 6Kgy zones as storage progressed. There was no at all.

2. General ingredient change

As shown in Table 3, there were no significant changes in the composition of red pepper powder during storage, but there was a slight decrease in total sugar and reducing sugar as the dose increased. As a result, the effect of irradiation dose was not recognized as the trend gradually decreased.

3. Changes in Capsaicin Content

As shown in Table 4, capsaicin, which is a hot component of red pepper powder, showed a 3-15% decrease in the dose after the irradiation, compared to the non-irradiation, but the change in the sterilization dose was not significant.

TABLE 1

Effect of Irradiation on the Growth of Microorganisms during Storage of Red Pepper Powder (Sample I)

-; voice

TABLE 2

Effect of Irradiation on the Growth of Microorganisms during Storage of Red Pepper Powder (Sample II)

+; positivity - ; voice

TABLE 3

Effect of Irradiation on Changes of Chemical Components during Storage of Red Pepper Powder

^* : Starch ^** : reducing sugar

TABLE 4

Effect of irradiation on capsaicin content of red pepper powder ^*

^* Immediately after irradiation

Irradiation Effect of Spices (Red Pepper Powder)

1. Microbial Growth Experiment

As shown in Table 1, 8.9 × 10 ⁵ gochujang powder was detected in the non-irradiated area at the initial stage of storage, but reduced to 7.0 × 10 ² / g in 5Kgy area, and more than 7Kgy. It was not detected at all in the probe. As the storage period elapsed, the non-irradiated and 5Kgy irradiated areas showed a slight decrease. In the 7Kgy and above, there was no growth of microorganisms even after 3 months of storage.

2. General ingredients and pH change

The general components of the doenjang powder irradiated with radiation are shown in Table 2. The contents of starch and reducing sugars were slightly higher than those of non-irradiation, which was thought to facilitate the decomposition of starch and extraction of reducing sugars by irradiation. The difference was slightly lower than that of the control group, and both storage and non-irradiation tended to decrease slightly with storage period.

3. Extraction Pigment

The content of acetone extracted pigments in the irradiated and non-irradiated groups is shown in Table 4. Immediately after irradiation, the non-irradiated area showed a slight decrease with the increase in the dose, and there was no difference between doses with the storage period.

4. Chromaticity of Kochujang Powder

After storing the irradiated sample for 3 months, the color change of the powder itself according to the dose is shown in Table 5.

There was a slight difference between the non-irradiated and non-irradiated areas. The whiteness and redness of the irradiated area were slightly decreased and the yellowness was slightly increased than the non-irradiated area, but there was little effect on the appearance quality in the sterilization dose.

TABLE 1

Effect of Irradiation on the Growth of Microorganisms during Storage of Kochujang Powder

TABLE 2

Changes in Chemical Components of Irradiated Kochujang Powder

TABLE 3

Changes in pH of Radiated Kochujang Powder during Storage

TABLE 4

Difference in Color of Red Pepper Paste Irradiated During Storage

TABLE 5

Hunter's Color Change after 3 Months Storage of Irradiated Gochujang Powder

L: Whiteness (White + 100↔0 Black)

a: Redness (Red + 100 ← 0 → -80 Green)

b: Yellow degree (yellow +70 ← 0 → -80 blue)

Irradiation Effect of Spices (Garlic Powder)

1. Microbial Growth Experiment

Normal bacteria and E. coli of garlic powder were 4.7 × 10 ⁴ and 5.0 × 10 ³ per g as shown in Table 1, E. coli was sterilized as 5Kgy irradiation, and normal bacteria were completely killed as 7Kgy irradiation.

2. General ingredients and pH change

General components and changes of the radiated garlic powder during storage are shown in Tables 2 and 3. Moisture content showed little difference between doses during storage, but it decreased slightly over the storage period. The contents of starch and reducing sugars, which were directly related to the sensory quality of the product, increased and decreased slightly with irradiation dose and storage period. Was not. In addition, the pH of the sample decreased slightly with increasing dose immediately after irradiation, but hardly changed during storage.

3. Changes in pyruvie acid content

The volatile flavor component of garlic is compared and quantified as the content of pyruvic acid produced during the decomposition of allin. As shown in Table 4, the content of pyruvic acid decreased slightly as the storage period elapsed, and there was a slight difference between irradiation doses. However, the content after storage for 3 months showed little difference between doses.

4. Color of Garlic Powder

The color change of garlic powder stored for 3 months after irradiation is shown in Table 5.

Whiteness and redness decreased slightly and yellowness increased slightly with increasing radiation dose.

In this experiment, the change in chromaticity was not significant in the sterilization dose and was not discernible by visual measurement.

TABLE 1

Effect of Irradiation on Bacterial Growth of Garlic Powder Stored at 30 ℃

TABLE 2

Effect of Irradiation on Chemical Composition during Storage of Garlic Powder

^* Starch ^** Reducing sugar

TABLE 3

Effect of Irradiation on pH Change during Storage of Garlic Powder

TABLE 4

Effect of Irradiation on the Changes of Pyruvic Acid Content in Garlic Powder Storage

TABLE 5

Color Change after 3 Months Storage of Irradiated Garlic Powder

^* L: Whiteness (White + 100↔0 Black)

a: Redness (Red + 100↔0↔ 80 Green)

b: Yellow degree (yellow +70 ← 0 → 80 blue)

Irradiation effect of spices (onion powder)

1. Microbial Growth Experiment

As shown in Table 1, the sterilization effect of the onion powder by irradiation was detected 1.0 × 10 ⁵ per g in the non-irradiated sample, but ⁵ Kgy irradiation was reduced to 1.0 × 10 ² per g, 7Kgy It was not detected at all in the abnormal irradiation zone.

The effect of storage period was over 7 months and there was no growth of common bacteria even after storage for 3 months.

2. General ingredients and pH change

General components and pH are as shown in Tables 2 and 3. The change in moisture content only slightly decreased with the storage period without any difference between the radiation doses.

There were no significant differences between the control and irradiation groups in the changes of the starch and reducing sugars, and there was a slight difference in the pH of the control group than the control group.

3. Changes in pyruvic acid content

The volatile odor component of onion is comparatively quantified as the content of pyruvic acid produced during the decomposition of allin. As shown in Table 4, the content of pyruvic acid showed a slight decrease compared to the control only after irradiation, but showed a decrease with the storage period, and there was no difference between the control and the irradiation area. Does not affect the flavor of the.

4. Chromaticity change

After the irradiation of the onion powder irradiated for 3 months, the color change of the powder itself according to the dose is shown in Table 5. The whiteness and redness were slightly lower than those of the control, and the yellowness was slightly higher. Therefore, there is little effect on the appearance quality in the irradiation sterilization dose.

TABLE 1

Growth of Bacteria during Storage of Irradiated Onion Powder ^* (Unit: / g)

^* Store in incubator at 30 ℃

TABLE 2

Changes in Components of Irradiated Onion Powder during Storage (Unit:%)

^* Starch ^** Reducing sugar

TABLE 3

Changes of pH during Storage of Irradiated Onion Powder

TABLE 4

Changes in Pyruvic Acid Content during Storage of Irradiated Onion Powder ^*

TABLE 5

Color Change after 3 Months Storage of Irradiated Onion Powder

^* L: Whiteness (White + 100 → 0 Black)

a: Redness (Red + 100 ← 0 → 80 Green)

b: Yellow degree (yellow +70 ← 0 → 80 blue)

In 1980, the FAO / IAEA / WHO Fair Experts Committee concluded that any food investigated up to an average of 10 Kgy was safe (ASIAN REGIONAL CO-OPERATIVE PROJECT ON FOOD IRRADIATION (RPFI); IAEA, Aug. 1984). Investigating up to 30Kgy has been approved as safe. (Irradiation in the production processing and handling of Food; FDA, 1984.2).

According to the method of the present invention, it is possible to exhibit the characteristic effect of safely storing the spices for a long time as described above.

In the above, spice refers to red pepper powder, red pepper powder, black pepper, garlic powder, onion powder and the like.

Claims (1)

In the sterilization and long-term storage of food by gamma irradiation, a certain amount of spices are put in a tin container and sealed, and then 60Co gamma rays are irradiated with 3-7Kgy and stored at room temperature.