KR20130038891A - Microbial inactivation method of kimchi saline water using microwave-plasma sterilization system - Google Patents

Abstract

The present invention relates to an apparatus and method for sterilizing kimchi pickled water by applying and treating a microwave plasma having excellent sterilizing effect and no harmful to the kimchi pickled water. In the present invention, the kimchi pickled water sterilized by microwave and ultraviolet rays generated by using microwave plasma in kimchi pickled water can be recycled through repeated use of the pickled water by reducing microbiological hazards. The kimchi manufacturing process has an effect of reducing salt usage.

Description

Microbial Reduction Method of Kimchi Pickled Water Using Microwave Plasma Sterilization System {Microbial inactivation method of Kimchi saline water using microwave-plasma sterilization system}

The present invention relates to a sterilization apparatus and a sterilization method of kimchi pickled water using a microwave plasma, and more particularly, to sterilization apparatus of kimchi pickled water having excellent sterilization effect and no harmful effects using microwaves and ultraviolet rays and Provide a method.

Kimchi production begins with salt pickling processes such as cabbage or radish. Currently, the pickled water is reused in microbiologically unsafe state during the pickling process of cabbage at the Kimchi plant site. The frequency of reuse of pickled water was found to be repeated up to 3 times in summer and 5 times in winter, and when used repeatedly, no proper sterilization treatment was performed to reduce the microbial count of kimchi pickled water. Therefore, microorganisms and soluble substances present in a considerable amount of kimchi pickles repeatedly used affect the quality of taste, aroma, texture, shelf life, as well as pickled cabbage.

Since most of the materials used to make kimchi are harvested from the soil, various microbial contamination, such as coliforms, is a major hygiene problem without proper treatment. In addition, unlike other processed foods, since kimchi is manufactured through fermentation without additional sterilization treatment, abnormal fermentation may occur while fermentation is performed by bacteria and yeasts, including salt-resistant lactic acid bacteria, which are transferred from raw materials of kimchi. To maintain the standardized quality of kimchi, the microbiological safety of raw ingredients and pickled cabbage must be ensured.

Also, kimchi pickled water with high salinity is discharged in the process of pickling cabbage. If you discard the used brine without reuse, a large amount of salt is wasted and discarded because the salt concentration of the brine generated after pickling is high. There is a possibility of polluting the city water quality, wastewater treatment costs, etc., and various technologies for recycling the cabbage pickled water has been researched and developed.

Korean Patent Registration No. 10-0668278 describes an apparatus and method for ozone treatment and sterilization of waste cabbage used for pickling of Chinese cabbage, and Korean Patent Registration No. 10-0377542 describes wastewater generated during pickling. And a method of recycling the pickled brine and the washing water to purify the water by sequentially passing the washing water through the metal net treatment tank, the sand bath and the activated carbon tank, and further ozone treatment, but the ozone treatment not only contaminates the ambient air even at low concentrations. But there are also health threats, such as affecting the eyes and respiratory system of people in the workplace.

Korean Patent Registration No. 10-0523724 describes a composite dry sterilizer for sterilizing a solid material using microwave plasma, but this is limited to use for a solid material.

In the present invention, by using a microwave plasma sterilization of kimchi pickled water to remove the microbiological hazard factors of the pickled water and also by recycling the pickled water to reduce the amount of salt used in the kimchi manufacturing pickling process, excellent sterilization power It is an object of the present invention to provide a marinated water sterilization apparatus and method which is not harmful and can reduce the manufacturing cost of pickled kimchi.

The microwave plasma used in the present invention compensates for the problems such as the remaining of hardly decomposable substances in the wastewater treatment technology, sludge generation, and equipment cost or operation cost due to the use of a large amount of chemicals, and also uses chemical additives and heat treatment. It is possible to solve the problem that the taste and texture of the prepared kimchi is reduced because it is not necessary.

In the present invention, a microwave plasma sterilizer is used to sterilize cabbage pickled water with ultraviolet rays to achieve recycling of the pickled water by reducing microbiological hazards of the pickled water.

The present invention applies and uses a microwave plasma sterilizer to kimchi pickled water, and by treating the microwave plasma, which is a safe sterilization method that can be used for food, to kimchi pickled water, to ensure the microbiological safety of kimchi, By recycling the pickled water, the manufacturing cost of pickled kimchi can be reduced.

Figure 1 is a process diagram illustrating the process of sterilizing kimchi pickled water according to the present invention.
Figure 2 shows a microwave plasma sterilizer used in the present invention.

The microwave plasma sterilization apparatus used in the present invention is suitable for recycling kimchi pickled water having high sterilizing power without changing salinity after treatment. The wastewater treatment technology generally used can be divided into biological treatment technology and physicochemical treatment technology using microorganisms. In the case of biological treatment, it is not suitable for recycling kimchi or pickled vegetables, and the existing physicochemical treatment technology has a large amount of Sludge is generated or due to the use of a large amount of chemicals, there is a problem that a lot of equipment costs or operating costs. On the contrary, the method of treating the marinated water using the microwave plasma to be used in the present invention has an effective sterilization power by using a semi-permanent electrodeless ultraviolet lamp and at the same time is less economical and sludged than the existing methods. It is eco-friendly because no degradable material is produced.

The microwave plasma sterilization apparatus and method of the present invention can be used not only for kimchi pickled water, but also for all kinds of brine used in pickled food manufacturing processes such as pickled radish, cucumber, and pickles.

In the present invention, the microwave plasma is applied to kimchi or vegetable pickled water and sterilized. UV-C in the ultraviolet rays generated by the microwave plasma apparatus causes the DNA deformation of harmful bacteria present in the aqueous solution and sterilizes, and the microwave is directly irradiated with water to perform physical sterilization.

Pickling water treatment apparatus of the present invention is a pickling tank (1) for pickling cabbage in brine; Pumps 2 and 6 for introducing or draining the brine to the brine tanks and filters 3 and 7 for filtering the suspended matter in the brine; A brine tank (4) into which filtered brine and brine that have undergone sterilization flow; It consists of a microwave plasma sterilizer 8 which sterilizes the brine spilled out (see FIG. 1). As shown in FIG. 1, when the pickled water used in the cabbage pickling tank 1 is introduced into the brine tank 4 through the pump 2 and the filter 3, the brine is again passed through the pump 6 and the microwave plasma. It goes through a sterilizer 8 (FIG. 2). The filter is a metal two-stage filter network consisting of a two-stage filter medium having a pore size of 10-30 mm and a size of 2-5 mm. The microwave plasma sterilizer 8 includes a salt water supply pipe 10, a sterilization tank 20, microwave generators 30a and 30b, a microwave transmission line 40, a plasma lamp 50 and a salt water discharge pipe 60. It consists of (refer FIG. 2).

The microwave generator preferably uses a magnetron having a 2450 MHz frequency as the magnetron 30b connected to the high voltage generator 30a.

The microwave generated through the magnetron 30b is transmitted through the microwave transmission line 40 to be supplied to the plasma lamp 50.

Plasma lamp 50 is an electrodeless form, the material of which is made of quartz, there is no electrode is filled with a gas such as argon capable of generating ultraviolet rays by microwaves, the microwave is a plasma lamp The gas enclosed inside 50 is excited to generate ultraviolet rays.

The ultraviolet rays generated at this time are preferably UV rays in the UV-C band (110-280 nm) including wavelengths in the vicinity of 254 nm, which have sterilizing ability, as well as wavelengths in the vicinity of 185 nm, which react with oxygen in the air to generate ozone. .

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, those skilled in the art. Will be self-evident.

Example 1 Microbial Sterilization Effect of Kimchi Pickled Water after Passing Microwave Plasma Sterilizer

In order to measure the microbial number reduction of the kimchi pickling water by sterilizer, 10ml of each sample before and after the passage of the microwave plasma sterilizer was taken into a sterile bag, and added with 9% dilution 0.1% peptone water and homogenized for 3 minutes. The gauze was filtered, diluted with 0.1% peptone water, and dispensed into each selective medium. The number of colonies formed was counted and expressed as CFU (colony forming unit). General bacteria were cultured for 48 hours at 37 ° C. using PCA (plate count agar, Difco Co., Detroit, MI, USA) medium and the colony count was counted. , Detroit, MI, USA) cultured at 37 ℃ for 72 hours using a colony was counted. Esherichia coli, MacConkey agar (Difco Co., Detroit, MI, USA) and then using the culture medium for 24 hours at 37 ℃ was counting the number of red colonies, coliform coliform count plate is Petrifilm (3M Co., St. Paul, MN, USA) was used to incubate for 24 hours at 37 ℃ and the number of bubbles formed red colonies were counted.

Microbial species Pickled water before sterilization Pickles passed through microwave plasma sterilizer Total aerobic bacteria 4.89 0.77 Yeasts and molds 3.56 Not detected E. coli 3.64 Not detected Coliform 1.45 Not detected

(Unit: Log CFU / g)

As shown in Table 1, in the case of kimchi pickled before sterilization, a considerable amount of harmful microorganisms were detected, whereas the sterilized pickled water using the microwave plasma used in the present invention was compared with the number of microorganisms in the pickled water before sterilization. High microbial number reduction effect is obtained. Therefore, the sterilization method using microwave plasma enables the recycling of kimchi pickles through repeated use by reducing the microbiological hazard factor of kimchi pickles.

1: pickling tank 10: salt water supply pipe
2: pump 20: sterilization tank
3: filter 30a: high voltage generator
4: brine tank 30b: microwave generator
5: stirrer 40: microwave transmission line
6: pump 50: plasma lamp
7: filter 60: brine discharge pipe
8: microwave plasma sterilizer

Claims (3)

Kimchi pickling tank (1), pumps for inflow or outflow of brine (2, 6), filters (3, 7) for filtering floats of brine, brine tank (4) for filtration and sterilization, microbial sterilizer In the sterilization apparatus of kimchi pickled water consisting of (8), the sterilizer (8) is a brine supply pipe (10), sterilization tank (20), microwave generators (30a, 30b), microwave transmission line (40) ), A plasma lamp 50 and the brine disinfection tube 60, characterized in that the disinfection device of kimchi pickled water.
Using the sterilizer of claim 1 to generate a microwave to the magnetron (30b) having a frequency of 2450MHz connected to the high voltage generator (30a) of the microwave generator is transmitted through the microwave transmission line 40 is plasma lamp 50 UV-C band wavelength is supplied to the microwave, and the microwave excites the gas enclosed in the plasma lamp 50 to generate ultraviolet rays with a sterilizing power of 254nm wavelength and to react with oxygen in the air to generate ozone. Sterilization method for pickling microorganism sterilization of pickled water, characterized in that to generate ultraviolet light to sterilize.
Kimchi pickled water of claim 1 is a kimchi, pickled radish, cucumber, vegetable pickles pickles microbial sterilization method characterized in that any one of the brine used in pickled food manufacturing plants.

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