Journal of the Korea Academia-Industrial cooperation Society (한국산학기술학회논문지)

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
권호 표지
DOI QR코드

DOI QR Code

Study of the Limitation Standards Setting of Sterilization Processing to Vagetable Juice Contain Barley Sprout

보리새싹 함유 녹즙의 살균공정 한계기준 설정에 관한 연구

  • Bang, In-Hee (Department of Food Science and Technology, Korea National University of Transportation) ;
  • Joung, Mi-Yeun (Coporation Cham Sun Jin Green juice) ;
  • Kwon, Sang-Chul (Department of Food Science and Technology, Korea National University of Transportation)
  • Received : 2016.04.25
  • Accepted : 2016.07.07
  • Published : 2016.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to set a limitation rule to the UV sterilization process for green vegetable juice containing barley sprouts. The main constituents of the green vegetable juice, viz. barley sprouts, organic Angelica keiskei, carrots, organic dandelion, kale, wild parsley, Angelica keiskei and cabbage, were provided by the CSJ company located in Jincheon, Chungbuk, from December 1st, 2015 to March 1st, 2016. Our manufacturing process followed the general manufacturing process of a general green vegetable juice manufacturer. Table 1 shows the mixing ratio for the green vegetable juice. This green vegetable juice includes 18% vegetable sprouts, 3% barley sprouts, 18% angelica utilis makino, 1% orange concentrate, 4% apple concentrate, 6% fructooligosaccharide, 10% vegetable fermentation juice, 0.4% lemon concentrate and 39.6% purified water. We conducted UV sterilization at levels 10, 8 and 5 with powers of 230W, 320W and 320W, respectively. The UV sterilization was conducted twice at 25Hz and then once at 40Hz. In the bacterial tests after sterilization, the number of bacteria in the dandelions decreased from $2.56{\times}10^8CFU/mL$ to $5.96{\times}10^3CFU/mL$. In addition, no food poisoning or coliform bacteria were detected. Thus, this study provides the information required for setting a limitation rule using bacteria tests in the UV sterilization process for green vegetable juice.

본 연구는 보리새싹 함유 녹즙의 제조공정 중 자외선살균공정의 한계기준 설정을 위한 목적으로 실시하였다. 본 실험에 사용된 시료는 녹즙의 주원료인 보리새싹, 유기신선초, 당근, 유기민들레, 케일, 돌미나리, 신선초, 양배추는 2015년 12월 1일~2016년 3월 1일까지 충북 진천군 소재에 있는 CSJ 업체에서 제공받았다. 제조공정도는 일반적인 녹즙 제조업체의 제조공정을 참고로 작성하였다. 녹즙의 배합비율은 Table 1과 같이 새싹채소(다채, 콜라비, 유채, 블로콜리) 18%와 새싹보리 3%, 신선초 18%, 오렌지 농축과즙 1%, 사과농축과즙 1%, 플라토올리고당 6%, 채소 발효즙 10%, 레몬농축액 0.4%와 정제수 39.6%를 사용하였다. 본 연구에서 사용한 비가열 살균방법은 자외선 살균방법으로 1차 230W 10단, 2차 320W 8단과 3차 320W 5단으로 살균기 모터속도는 1, 2차 25Hz와 3차 40Hz속도로 살균을 실시한 이후의 미생물검사 결과 민들레의 경우 세척 후 $2.56{\times}10^8CFU/mL$에서 법적기준인 100,000 CFU/mL보다 낮은 $5.96{\times}10^3CFU/mL$로 감소하였고, Coliform 과 식중독균들은 모두 검출되지 않았다. 따라서 보리새싹을 함유한 녹즙의 자외선살균방법을 이용한 미생물학적 한계기준 설정에 기초가 될 것으로 사료된다.

Keywords

References

  1. Y. J. Kim, H. T. Park, H. S. Han,"A study on the production and marketing of sprouts and leaf vegetables", Korea Rural Economic Ins, Vol. 26, pp. 5-6, 2006.
  2. A. W. Khalil, A. Zeb, F. Mahmmod, S. Tariq, A. B. Khattak, H. Shah,"Comparison of sprout quality characteristics of desi and kabuli type chickpea cultivates (Cicer arietinum L.)" LWT, Vol. 40, pp. 937-945, 2007. https://doi.org/10.1016/j.lwt.2006.05.009
  3. J. H. Park, S. K. Cho, T. M. Kang,"Antibiotic resistances of enterococcus isolated from salad and sprout", J. Korean Soc. Microbiol. Biotechnol, Vol. 36, pp. 142-148, 2008.
  4. Y. T. Lee,"Dietary fiber composition and viscosity of extracts from domestic barley, wheat, oat, and rye", Korean J Food Nutr, Vol. 14, pp. 233-238, 2001.
  5. C. F. Klopfenstein,"The role of cereal beta-glucans in nutrition and health", Cereal Foods World, Vol. 33, pp. 865-868, 1998.
  6. K. M. Behall, D. J. Scholfield, J. Hallfrisch,"Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women", Am J Clin Nutr, Vol. 80, pp. 1185-1193, 2004. https://doi.org/10.1093/ajcn/80.5.1185
  7. G. H. McIntosh, J. Whyte, R. Mcarthur, P. J. Nesterl, "Barley and wheat foods: influence on plasma cholesterol concentrations in hypercholesterolemic men", Am J Clin Nutr, Vol. 53, pp. 1205-1209, 1991. https://doi.org/10.1093/ajcn/53.5.1205
  8. B. German, R. Xu, R. Walzem, J. E. Kinsella, B. Knuckles, M. Nakamura, W. Yokoyama,"Effects of dietary fats and barley fiber on total cholesterol and lipoprotein cholesterol distribution in plasma of hamsters", Nutr Res, Vol. 16, pp. 1239-1249, 1996. DOI: http://dx.doi.org/10.1016/0271-5317(96)00127-3
  9. KFDA, "18-1 Fruit and Vegetables juice", Korea Food Standards Codex(I), pp 101-103, 2010.
  10. Pedalino B, Feely E, Mckeown P, Foley B, Smyth B, Moren A, "An outbreak of not break of nor walk-like viral Gastroenteritis in holiday makers travelling to andorra, January-February 2002". European Communicable Disease Bulletin, 8, 1, 2003.
  11. KFDA, 2."Rice-cake or Bread", Korea Food Standards Codex(I), pp. 50-51, KFDA, 2012.
  12. Jung, S.C and Kim, H.Y.,"Quality Characteristics of Muffins by the Addition of Dried Barley Sprout Powder", KOREAN J. FOOD COOK. Sci., Vol. 30, No.1, pp. 001-010, 2014. https://doi.org/10.9724/kfcs.2014.30.1.001
  13. K. T. Kim, S. S. Kim, S. H. Lee, D. M. Kim,"The Functionality of Barley Leaves and its Application on Functional Foods", Food Science Industry, 36(1): pp. 45-49. 2003.
  14. H, Sekiguchi." The function and the effect of barley sprout juice". Damoon. Kyungkido, pp. 87-161, 2004.
  15. J. J. Lee, Y.M. Lee,, H. D. Shin, Y. S. Jeong and M. Y. Lee,"Effects of Vegetable Sprout Power Mixture on Lipid Metabolism in Rats Fed High Fat Diet", J Korean Soc Food Sci Nutr, 36(8), pp. 965-974, 2007 https://doi.org/10.3746/jkfn.2007.36.8.965
  16. Y. E. Lee,"Bio active compounds in vegetables : their role in the prevention of disease", Kor J Food Cookery Sci., 21, pp. 380-398, 2005
  17. Y. S. Kim, B. Y. Min, G. B. Seo,"Effects of dietary fiber on lipid metabolism of albint rats", Kor J Food & Nutr 12, pp. 310-315, 1983
  18. Y. M. Lee,"Effects of Barley Leaf Powder on Lipid Metabolism in Rats and its Antidiabetic Activity". Doctor's thesis. Chosun University. pp. 5-10, 2011.
  19. E. S. Lim, O. K. Koo,"Contamination of Green Vegetable Juice by E. coli O157:H7 during Storage" Korean J. Food SCI. Technol, 47(4), pp. 446-451, 2015. DOI: http://dx.doi.org/10.9721/KJFST.2015.47.4.446
  20. H. S. Kim, E. O. Kim, I. S. Ha, J. Y. Hong,"Research on Secondary Metabolite Profile Changes from Kale Juce Production with Different Cultivars" Korean Society For Horticultural Science, 114-114, 2015.
  21. S. H. Choi, S. C. Kwon,"Study on Microbiological Hazards in Sterilization Processing of Pteridium aquilinum and Platycodon grandiflorum", Journal of the Korea Academia-Industrial Cooperation Society., 17(1), pp. 646-653, 2016. https://doi.org/10.5762/KAIS.2016.17.1.646
  22. S. B. Park, S. C. Kwon,"Microbiological Hazard Analysis for HACCP System Application to Red Pepper Powder", Journal of the Korea Academia-Industrial Cooperation Society., 16(4), pp. 2602-2608, 2015. DOI: http://dx.doi.org/10.5762/KAIS.2015.16.4.2602
  23. KFDA."Development of General Model for Hazard Analysis at a Manufacturing Process", pp. 14-15, KFDA, 2009.
  24. S. C. Kwon,"Microbiological Evaluation for HACCP System Application of Green Vegetable Juice Containing Lactic Acid Bacteria", Journal of the Korea Academia-Industrial Cooperation Society, 12(11), pp. 4924-4931, 2011. DOI: http://dx.doi.org/10.5762/KAIS.2011.12.11.4924
  25. KFDA, No. 2011-24 of the KFDA, 2011.
  26. KFDA,"Microbe experimental methods", Korea Food Standards Codex(II), pp. 141-193, KFDA, 2011.
  27. S. C. Kwon,"Microbiological Hazard Analysis for HACCP System Application to Vinegard Pickle Radishes", J. Fd Hyg. Safety, 28(1), pp. 69-74, 2013. https://doi.org/10.13103/JFHS.2013.28.1.069
  28. H. Y. Kim, J. Y. Park, D. H. Chung, and S. S. Oh, "Microbiological Evaluation for HACCP Implementation of Wholesale Bakery Products Hye", J. Fd Hyg. Safety, 19(4), pp. 185-192, 2004.
  29. S. Y. Park, J. W. Choi, J. H. Yeon, M. J. Lee, S. D. Ha, K. H. Park, E. S. Moon, M. H. Ko, J. H. Lee, Y. S. Cho, and K. Ryu,"Analysis of Microbial Contamination and Preservatives in Children's Favorite Foods Around Elementary Schools in Gyeonggi and Incheon", J Korean Soc Food Sci Nutr, 35, pp. 224-230, 2006. https://doi.org/10.3746/jkfn.2006.35.2.224
  30. S. B. Choe, S. J. Han, O. H. Han, H. S. Kim and S. T. Kang,"Effects of UV Sterilization on Quality of Acer mono Sap", J Korean Soc Food Sci Nutr, 42(1), pp. 148-152, 2013. https://doi.org/10.3746/jkfn.2013.42.1.148