Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Pretreatment sterilization of garlic and ginger using antimicrobial agents and blanching

데치기 및 초고압 처리를 이용한 항균처리 마늘 및 생강의 살균 효과 연구

  • 최준봉 (수원대학교 호텔관광대학원) ;
  • 천희순 (서울향료(주) 기술연구소) ;
  • 정명수 (이화여자대학교 식품공학과) ;
  • 조원일 (씨제이제일제당(주) 식품연구소)
  • Received : 2017.11.11
  • Accepted : 2018.01.11
  • Published : 2018.04.30
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Abstract

The sterilization rates were investigated to develop effective pretreatment methods of garlic and ginger using antimicrobial agents and blanching. Antibacterial components in chopped garlic and ginger, such as allicin, ginger, and shogaol, exhibited an antibacterial effect that reduced bacteria by a factor of $10^1(CFU/g)$. The total number of bacteria in garlic and ginger was decreased by $10^1(CFU/g)$ after individually soaking in 1% (w/w) citric acid, calcium oxide and 200 ppm sodium hypochlorite solution for 1 h, respectively. When chopped garlic and ginger were immersed in 1% (w/w) calcium oxide solution for 1 h, the bactericidal effect was increased by $10^4-fold$. Total cells with thermoduric bacteria exhibited a $10^3-10^4-fold$ reduction after heating for 30-40 s at $90-95^{\circ}C$. The combination of soaking in 200 ppm sodium hypochlorite solution and blanching at $95^{\circ}C$, 40 s showed $10^1-fold$ decrease in total number of cells compared to blanching in whole ginger.

마늘과 생강 내 자체 항균 성분인 알리신과 진저론, 쇼가올에 의해 분쇄한 다진 상태의 경우 자생 총세균이 $10^1CFU/g$ 감균되는 살균 효과를 나타내었다. 1% (w/w) 농도의 시트르산, 산화칼슘과 200 ppm 차아염소산나트륨 용액에 각각 1시간 침지한 통마늘과 통생강에서 $10^1CFU/g$ 내외의 총세균수 감소를 가져와 90%의 살균율을 보였다. 또한 분쇄한 다진 마늘을 1% (w/w) 시트르산, 산화칼슘 용액에서 각각 1시간 침지한 결과 $10^1CFU/g$와 $10^4CFU/g$ 내외의 총세균수 살균 효과의 증가를 가져왔으며 다진 생강에서도 산화칼슘 용액 침지시 다진 마늘과 유사한 항균력의 현저한 상승 효과를 보였다. $90-95^{\circ}C$, 30-40초 데치기를 실시한 결과 항균제 용액 침지에 의한 항균 효과 보다는 가열에 의한 살균 효과가 크게 나타나 통마늘과 통생강에서 총세균은 $10^3-10^4CFU/g$, 진균류는 $10^1-10^2CFU/g$ 내외 감균 되었다. 통마늘에 비해 총세균과 진균이 30-70% 많이 자생하고 있는 통생강에 대한 살균 효과를 높이기 위해 차아염소산나트륨 침지 후 데치기를 병합 적용한 결과 총세균과 내열성을 보유한 바실루스 세균에 대하여$10^1CFU/g$ 내외의 감균 효과가 증가하였다. 이상의 연구를 통해 항균제와 데치기를 이용한 마늘, 생강의 감균법이 향신 채소를 사용한 다양한 가공식품의 가열살균 강도를 저감화시켜 품질 향상을 도모할 수 있는 효과적인 전처리 방법으로 활용 가능함을 알 수 있었다.

Keywords

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