KR960003886B1 - Sterilization method of spice - Google Patents

Abstract

The spice is sterilized by 1) soaking whole black pepper in 350-400 ppm NaOCl soln. for 3-5 min., soaking cinnamon bark in 400-500 ppm NaOCl soln. for 3-4 min., soaking whole red pepper in 500-600 ppm NaOCl soln. for 3-5 min., and soaking whole coriander in 200-400 ppm NaOCl soln. for 3-5 min., 2) dehydrating the soaked spices with 10-50 mesh sieve, and 3) drying the dehydrated spices at 60-80 deg. C for 30 min-1 hr. to obtain the final product contg. 15% or less moisture.

Description

How to Sterilize Spices

This invention sterilizes spices that are stable for food hygiene by killing coliforms attached to spices without degrading quality or producing toxic substances in the sterilization of spices, especially pepper, cinnamon, red pepper and coriander. It is about a method.

In general, spices are indispensable spices for cooking and seasoned foods, such as pepper, pepper, ginger, cinnamon, coriander, mustard, cloves, turmeric, nutmeg, soybean paste, fennel, cumin, fenegrik and celery seeds. Are quite numerous, and the main regions are tropical and subtropical.

Spices can be contaminated with a large number of microorganisms in the process of cultivation and distribution, and their treatment is very important.

Among them, Escherichia coli group is closely related to feces of mammals, so the small intestine of Escherichia coli has a great meaning in food hygiene.

In the conventional method of sterilizing spices, methods such as heat sterilization, ultraviolet irradiation, microwave treatment, and fumigant treatment such as ethylene oxide or propylene oxide are most frequently used.

Among them, the fumigant treatment method is the most widely used method, but not only the generation of carcinogens and the change of flavor color, but also the flammability and flammability, so there is inconvenience of maintaining a working environment and administering a closed fumigation chamber during administration.

In addition, recently, methods such as gamma rays have been commercialized, and their effects and safety have been recognized. However, the radiation method has a disadvantage in that the average consumer does not psychologically prefer radioactive substances and the cost of equipment investment is high. have.

Therefore, in this invention, in order to solve this problem, the study on the effective sterilization method of E. coli which is a food hygiene problem.

That is, it is a method of sterilizing E. coli group by short-time treatment for about 2 to 10 minutes in 200-600 ppm sodium sodium chlorate (NaOCI) solution without grinding pepper, cinnamon, red pepper, and coriander as spices. The sterilized spice beans are filtered through a mesh of 10 to 50 mesh and dried at a drying temperature of 60 to 80 ° C. for about 30 minutes to 1 hour so that the moisture content is 15% or less.

Related patent documents known in the art are as follows.

(1) Japanese Patent Publication No. 56-54140 (published on December 23, 1981, the inventor, Yutada Yoshino (4 others); method for preparing curry powder) is preheated by coarsely pulverizing with 10-55 mesh of spices, which is the raw material of curry powder. The method for producing a curry powder, which is characterized in that the wet heat treatment is performed by 0.4 to 2 kg / cm² of pressurized steam, followed by cooling and pulverizing, (2) Japanese Patent Publication No. 62-50101 ( 1987.10.22.Information, the inventor 越 田大吉 (9 others); sterilization method of spices), without grinding the spice without contacting the steam at a temperature of about 100 ~ 145 ℃ for 600-1 seconds and dried for a short time at high temperature A method of sterilization of spices, which is characterized in that it is cooled and then pulverized as necessary. (3) Japanese Patent Publication No. 62-50102 (October 22, 1987); In the sterilization method of spices) Water is sufficiently wetted on the surface, sterilized and dried at a temperature of 100 ° C. or higher to obtain the same water content as the water content before wetting, and then cooled by a conventional method.

(4) Japanese Laid-Open Patent Publication No. 58-67158 (published on April 21, 1983, inventor 足 立 由 郞 (two others); sterilization method of spices) to ethanol 5 to 15 with respect to 100 ground spices. It describes about the sterilization method of the spice which heats the mixed thing about 70-60 degreeC.

(5) Japanese Laid-Open Patent Publication No. 58-220666 (published on Dec. 22, 1983, the inventor, Yushako (6 others); turmeric treatment method), in which the turmeric beans and ground products are carried out at 105 to 200 DEG C. It describes a turmeric treatment method characterized by dry heating for 60 minutes and powdering.

(6) In the Republic of Korea Patent Publication No. 86-1345 (announcement, inventor Cho Han-ok; safe long-term storage method of spices) put a certain amount of spices in a tin, etc. and sealed 60Co gamma rays 3-7KGY It describes a safe long-term storage method of spices characterized by irradiation and storage at room temperature.

In view of the above patents, it can be seen that the present invention is completely different from the above-cited patents.

Therefore, the present invention sterilizes E. coli in a short time of 2 to 10 minutes while maintaining the concentration of 200 to 600 ppm of sodium hypochlorite (NaOCI) without grinding the spices of pepper, cinnamon and red pepper coriander, and then 10 to 50 mesh. This method is characterized by removing the moisture of spices with a sieve of net, drying for 30 minutes to 1 hour at a drying temperature of 60 ~ 80 ℃ to 15% or less.

In order to know the result of this invention, the experiment was performed on the conditions shown in following Table 1 using a coriander as a sample.

TABLE 1

Small Intestine of Coliform Fungi with Sodium Hypochlorite Concentration and Soaking Time

As a result of the above experiment, the bactericidal effect of E. coli was obtained from NaOCI concentration of 200ppm.

The sterilized spices by the above method is filtered through a mesh of 10 to 50 mesh to remove the moisture of the spices, and dried at a drying temperature of 60 to 80 ° C. for 30 minutes to 1 hour so that the moisture content is 15%.

The change in moisture content of Coriander according to drying temperature and drying time is shown in Table 2.

TABLE 2

Moisture Content of Spices with Drying Temperature and Time

If the drying temperature of spices exceeds 80 ℃, the direction of spices is lost, so the drying temperature should not exceed 80 ℃.

Since the moisture standard of the food hygiene method of the spice is 15% or less, the drying condition of the present invention was set to 60 ° C 30 minutes.

In the case of the drying time, the drying time was up to 60 minutes in order to sufficiently maintain the drying effect in the case of mass production.

The invention will be described in more detail according to the following examples.

Example 1

1. Coliform small intestine was immersed in a 200 ~ 400ppm NaOCI solution for 2 minutes to 5 minutes in uncrushed pepper.

The above test results show that the killing condition of E. coli in pepper is NaOCI concentration over 350ppm and immersion time over 3 minutes.

2. Filter the pepper beans sterilized by 1) with 10-28 mesh and remove the water, and then dry for 20 to 40 minutes at the drying temperature of 60-70 ℃.

From the above test result, it can be seen that the drying temperature should be more than 30 ℃ and the drying time more than 30 minutes in order to lower the moisture content to 15% or less (compartment part standard).

Example 2

1. The uncrushed cinnamon was cut into 30 to 40 cm in length and subjected to the E. coli intestine test while immersing in 300 to 500 ppm NaOCI solution for 2 to 4 minutes.

The above test results show that the killing condition of E. coli in cinnamon is NaOCI concentration over 400ppm and immersion time over 3 minutes.

2. Remove the sterilized cinnamon according to 1), remove the water and dry for 30 to 60 minutes at a drying temperature of 60 ~ 80 ℃.

From the above test results, it can be seen that the drying temperature should be over 60 ℃ and the drying time over 50 minutes in order to lower the moisture content to 15% or less.

Example 3

1. Colon bacillus test was performed by immersing uncrushed red pepper in 400-600 ppm NaOCI solution for 2-5 minutes.

The above test results show that the killing condition of E. coli in red pepper is NaOCI concentration over 500ppm and immersion time over 2 minutes.

2. The sterilized red pepper according to 1) was filtered through 10 mesh sieve to remove water and dried for 20-40 minutes at the drying temperature of 60-80 ℃.

From the above test result, it can be seen that the drying temperature should be more than 20 ℃ and drying time more than 20 minutes in order to lower the moisture content to 15% or less (compartment part standard).

Example 4

1. Coliform small intestine was immersed in 100 to 400 ppm NaOCI solution for 1 to 4 minutes.

2. According to 1), the coriander beans were filtered with 10-28 mesh and then drained, and dried for 20 to 40 minutes at a drying temperature of 60 to 80 ° C.

Claims (3)

Uncooked pepper in spices (pepper, cinnamon, red pepper, coriander) for 3-5 minutes in 350-400 ppm NaOCI solution, uncrushed cinnamon in 400-500 ppm NaOCI solution for 3-4 minutes The sterilization method of the spice, characterized in that immersed in 500 ~ 600ppm NaOCI solution for 3 to 5 minutes and unpulverized coriander in 200 ~ 400ppm NaOCI solution for 3 to 5 minutes. The method for sterilizing spices according to claim 1, wherein the sterilized spice beans are dehydrated in a mesh of 10 to 50 mesh. 3. The method of sterilizing spices according to claim 2, wherein the dehydrated spice beans are dried at 60 to 80 DEG C for about 30 minutes to 1 hour, so that the moisture content is 15% or less.