KR101161233B1 - Method to store garlic in the bottom of the sea depths - Google Patents

Method to store garlic in the bottom of the sea depths Download PDF

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KR101161233B1
KR101161233B1 KR1020090003115A KR20090003115A KR101161233B1 KR 101161233 B1 KR101161233 B1 KR 101161233B1 KR 1020090003115 A KR1020090003115 A KR 1020090003115A KR 20090003115 A KR20090003115 A KR 20090003115A KR 101161233 B1 KR101161233 B1 KR 101161233B1
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garlic
seabed
water
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deep
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KR20100083634A (en
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박귀조
서희동
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids

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Abstract

본 발명은 해저심층에 마늘을 저장하는 방법에 관한 것으로, 더욱 상세하게는 수온이 5℃ 이하인 해저심층에 마늘을 저장하는 방법에 관한 것이다.The present invention relates to a method of storing garlic in the seabed depth, and more particularly, to a method of storing garlic in the seabed depth of 5 ° C or less.

이를 위하여 본 발명은 해저심층에 마늘의 저장에 있어서, 마늘을 박피하여 표면의 이물질을 세정처리한 다음, 산화제가 주입된 수용액에 주입하여 멸균처리 후 세정하여 멸균처리된 마늘로 전 처리하는 단계와, 상기 멸균처리된 마늘을 비닐 봉투에 주입하고 밀봉한 것을 5℃ 이하의 해저심층에 침적(沈積)하여 저장하는 단계로 이루어진 것에 특징이 있다.To this end, the present invention in the storage of garlic in the deep seabed, the peeling garlic to clean the foreign matter on the surface, and then injected into an aqueous solution in which the oxidant is injected sterilization and cleaning and pre-treatment with sterilized garlic and , The sterilized garlic is injected into a plastic bag and the sealed one is deposited and stored in a deep seabed below 5 ° C.

해저심층, 저장, 마늘, 살균처리, 산화제 Deep seabed, storage, garlic, sterilization, oxidizing agent

Description

해저심층에 마늘을 저장하는 방법{Method to store garlic in the bottom of the sea depths}How to store garlic in the bottom of the sea depths}

본 발명은 해저심층에 마늘을 저장하는 방법에 관한 것으로, 더욱 상세하게는 수온이 5℃ 이하인 해저심층에 마늘을 저장하는 방법에 관한 것이다.The present invention relates to a method of storing garlic in the seabed depth, and more particularly, to a method of storing garlic in the seabed depth of 5 ° C or less.

일반적으로 마늘은 마늘의 저장 방법으로는 관행저장법, 저온저장고를 이용한 저온저장, CA저장(Controlled Atmosphere Storage)법과 PE 필름 저장법 등이 있는데, 온도 1～3℃, 습도 63～73%로 조절된 저온저장고에 저장하는 방법과 CA저장법은 시설 및 운영비용이 많이 들기 때문에 농가에서 손쉽게 이용할 수 없는 문제점이 있다. 그래서 간편하게 저장하는 방법으로는 수분함량을 65% 이하로 건조한 마늘을 투명한 PE비닐튜브에 넣고, 밀봉하여 저장하는 방법이 있으나, 3개월 이상 장기간 보존 시에는 호흡으로 발생한 탄산가스의 농도장해로 인편(鱗片)의 색깔이 황갈색으로 변하는 문제점이 있다.Garlic is generally stored in conventional storage methods such as conventional storage, cold storage using cold storage, CA (Controlled Atmosphere Storage) method and PE film storage method. The temperature is controlled at 1 ~ 3 ℃ and 63 ~ 73% humidity. The method of storing in the storage and the CA storage method is a problem that can not be easily used in farms because of the high facilities and operating costs. So, the simple way to store is to put garlic dried in less than 65% water content into a transparent PE vinyl tube and seal it. There is a problem that the color of 鱗 片 changes to yellowish brown.

다음의 문헌 1의 해양 심층수 층에 과일이나 채소의 저장방법에서 마늘을 비닐포대에 넣고, 수온이 5℃ 이하이면서 수심 200m보다 깊은 해저심층에 넣어 저장하였으나, 마늘을 변패시키는 푸른곰팡이병균(Penicillium hirsutum), 마른썩음병 균(Fusarium oxysporum), 잎마름병균(Stemphyllium botryosum), 비단병균(Sclerotium rolfsii) 등은 저온에서도 느리게 생육하는 미생물로 저장상태가 양호하지 않은 문제점이 있었다. In the method of storing fruits or vegetables in the deep seawater layer of the following document 1, garlic was put in a plastic bag and stored in a deep seabed with a water temperature of 5 ° C. or less and deeper than 200 m, but the fungi (Penicillium hirsutum) decay garlic. ), Dry rot fungi (Fusarium oxysporum), leaf blight (Stemphyllium botryosum), silkworms (Sclerotium rolfsii), etc. are a microorganism that grows slowly even at low temperatures, there was a problem that the storage condition is not good.

종래기술의 문헌정보Literature Information of the Prior Art

[문헌 1] 대한민국 특허등록번호 제10-0818532호(2008.03.26) [Document 1] Republic of Korea Patent Registration No. 10-0818532 (2008.03.26)

본 발명은 변패(變敗)하기 쉬워 저장이 어려운 마늘을 전 처리한 다음, 수온이 5℃ 이하의 해저심층에 장기간 저장할 수 있는 방법을 제공하는 데 본 발명의 목적이 있는 것이다.It is an object of the present invention to provide a method of preliminarily treating garlic that is easy to perish and difficult to store, and which can be stored for a long time in the seabed below 5 ° C.

본 발명은 해저심층에 마늘의 저장에 있어서, 마늘을 박피하여 표면의 이물질을 세정처리한 다음, 산화제가 주입된 수용액에 주입하여 멸균처리 후 세정하여 멸균처리된 마늘로 전 처리하는 단계와, 상기 멸균처리된 마늘을 비닐 봉투에 주입하고 밀봉한 것을 5℃ 이하의 해저심층에 침적(沈積) 하여 저장하는 단계로 이루어진 것에 특징이 있다.In the present invention, in the storage of garlic in the deep seabed, peeling garlic and cleaning the foreign matter on the surface, and then injected into an aqueous solution in which the oxidizing agent is injected and sterilized and washed and pretreated with sterilized garlic, and The sterilized garlic is injected into a plastic bag, and the sealed one is deposited and stored in a deep seabed below 5 ° C.

본 발명은 마늘을 5℃ 이하의 해저심층에 저장하는 경우, 종래의 저장방법에 비해서 저장경비가 저렴하면서 저장상태가 양호한 효과가 있기 때문에 마늘의 저장에 널리 이용될 것으로 기대된다.The present invention is expected to be widely used for storing garlic when garlic is stored in the seabed below 5 ° C., because the storage cost is low and the storage state is good compared to the conventional storage method.

통상 해수면에서 수심 200m보다 깊은 해저심층의 해양 심층수는 수온이 낮으면서 표층 해수와는 달리 저온안정성(低溫安定性)의 특성이 있으면서 오염물질, 세균이나 유기물이 매우 적은 청정성(淸淨性)이 있다.Normally, deep sea waters of deep seabed deeper than 200m from sea level have low temperature and low temperature stability unlike surface waters, and have very low contaminants, bacteria and organics. .

표층해수의 수온은 계절에 의해서 큰 폭으로 변동하는 데 대해, 해저심층의 해양 심층수는 계절에 따라서 수온의 변화가 없으면서 저온으로 안정되어 있다.While the surface temperature of surface seawater fluctuates greatly with the seasons, the deep ocean waters of the seabed depths are stable at low temperatures without changing the water temperature with the seasons.

특히 한국 동해의 해양 심층수는 오호츠크해(Sea of Okhotsk)의 유빙(流氷)이 녹은 찬 해수가 밀도차로 침강(沈降)하여 사할린섬(Ostrov Sakhalin)과 홋카이도(北海道) 사이의 블라디보스토크(Vladivostok) 앞바다로 유입된 심층수로 일본열도가 가로 막혀 흐름이 느려 300m보다 깊은 해저심층에서는 연간을 통해서 수온이 1～2℃로 하와이나 일본 태평양 연안의 코우치현(高知縣)의 무로토(室戶) 앞바다의 해양 심층수 등에 비해서 8～11℃ 정도 낮은 특징이 있다.In particular, deep sea waters in the East Sea of Korea settled by dense differences in cold seawater that melted the drift ice in the Sea of Okhotsk, off the Vladivostok between Ostrov Sakhalin and Hokkaido. The deep waters are blocked by the Japanese archipelago and the flow is slow. In deep seabeds deeper than 300m, the water temperature is 1 ~ 2 ℃ throughout the year. Deep seawater off the coast of Muroto in Kouchi Prefecture on the Hawaiian and Japanese Pacific coasts. It is 8 to 11 ℃ lower than the back.

1968년, 미국 해군 잠수정 알루민(Armin)호가 침몰(沈沒)하여 약 1년 반 후, 끌어 올려진 알루민호 안에는 샌드위치가 열화(劣化) 되지 않고, 원상태로 남아 있었다고 하며, 그리고 계란은 고압에 의한 염분 및 미네랄성분이 침투하여 단백질 변화와 탄력에 변화가 있었으나 전혀 열화 되지 않은 상태로 존재하였는데, 통상 심해와 같은 온도의 냉장고에 샌드위치를 1주간 넣으면 썩어 버리지만 해양 심층수는 저온 고압의 상태에서 미생물의 증식이 억제되었기 때문이다.In 1968, the US Navy submerged Armin sank, and about a year and a half later, sandwiches were left intact in the pulled-out Alumin, and the eggs were left under high pressure. Although salt and minerals penetrated, there was a change in protein and elasticity, but it was not deteriorated at all. Usually, sandwiches rotted for 1 week in a refrigerator at the same temperature as the deep sea, but the deep sea water was decomposed in a state of low temperature and high pressure. Proliferation was suppressed.

마늘은 6～7월 초에 수확한 직후의 마늘의 수분함량은 약 80% 정도로 일반적으로 수확 후 통풍이 잘되는 장소에서 보관하며, 2～3개월이 지나면 수분함량 65% 전후로 건조되며, 종자로 사용되는 마늘은 5～6개월간 저장을 하게 된다. 마늘은 고온다습한 여름을 거치면서 푸른곰팡이(Penicillium hirsutum)를 비롯하여 잎마름병균(Stemphyllium botryosum), 마른 썩음 병균(Fusarium oxysporum), 비단병균(Sclerotium rolfsii) 등의 부패성 균에 의해서 피해를 받게 되며, 심할 경우 씨 마늘이 50% 이상 썩기도 한다. Garlic is stored in a well-ventilated place after harvesting about 80% of the moisture content of garlic immediately after harvesting in early June-July. After 2 ~ 3 months, it is dried around 65% of moisture content and used as a seed. Garlic is stored for 5-6 months. Garlic is affected by decaying bacteria such as Penicillium hirsutum, Stemphyllium botryosum, Fusarium oxysporum, and Sclerotium rolfsii. In severe cases, the seed garlic may rot more than 50%.

저장 중인 마늘이 저장고 내가 다습하고 저장기간이 긴 경우 다습한 조건에서 자주 발생하는 푸른곰팡이에 의한 피해가 매우 크다. Garlic being stored in the reservoir is humid and the storage period is long, the damage caused by the blue mold that occurs frequently in humid conditions.

상기와 같이 마늘의 부패를 억제하기 위한 방법으로는 수확시기 조절 및 답전윤환과 같은 경종적 방법, 저장온도를 조절하거나, 비 가림 시설을 하거나, 저장고 내의 환기를 조절함으로써 저장 중 병원균의 생장을 억제하는 방법으로 저장을 하고 있으나, 저장 중 부패율이 높은 문제점이 있으며, 이와 같은 부패를 방지하기 위해서는 저온 내장 또는 CA저장(Controlled atmosphere storage)을 하고 있으나, 이 경우는 막대한 저장 비용이 소요되는 문제점이 있다.As mentioned above, the method for suppressing the decay of garlic suppresses the growth of pathogens during storage by controlling the harvest time and seedling methods such as the response hwanhwan, by controlling the storage temperature, non-blinding, or by controlling the ventilation in the storage. It is stored by the method, but there is a problem of high corruption rate during storage, and in order to prevent such corruption, low temperature built-in or CA storage (Controlled atmosphere storage), but in this case there is a problem that requires a huge storage cost .

본 발명은 상술한 해저심층의 저온성을 이용하여 마늘을 저렴한 비용으로 열화 되지 않고 장기간 저장(보존)할 수 있는 방법을 상세히 설명하면 다음과 같다. The present invention will be described in detail by using the low-temperature properties of the above-described deep sea layer in detail how to store (preserved) garlic for a long time without deterioration at low cost.

Ⅰ. 멸균처리된 마늘로 전 처리하는 단계Ⅰ. Pretreatment with Sterilized Garlic

수확한 마늘을 줄기와 껍질제거하고, 표면에 부착된 이물질을 세척수로 세정(洗淨) 처리한 것을, 물에 NaClO, H2O2 또는 O3 중에서 한 종류의 산화제를 주입하여 산화제를 산화환원전위(Oxidation-reduction potential) 값을 +1,000～+1,200㎷로 조정한 산화수에 30～60분간 침적(沈積)하여 표면에 부착된 푸른곰팡이(Penicillium hirsutum), 잎마름병균(Stemphyllium botryosum), 마른썩음병균(Fusarium oxysporum), 비단병균(Sclerotium rolfsii)과 같은 마늘을 부패하는 미생물을 사멸처리한 다음, 세정수로 3～4회 세정하여 산화제 성분을 세정처리하여 멸균처리된 마늘로 처리한다.The stems and skins of the harvested garlic were removed, and the foreign substances adhering to the surface were washed with washing water. An oxidizing agent was redoxed by injecting one kind of oxidizing agent from NaClO, H 2 O 2 or O 3 into the water. Blue fungus (Penicillium hirsutum), leaf blight (Stemphyllium botryosum), and dry rot disease deposited on the surface by immersion in oxidized water adjusted to the value of Oxidation-reduction potential from +1,000 to + 1,200㎷ for 30 to 60 minutes. Microorganisms that decay garlic, such as Fusarium oxysporum and Sclerotium rolfsii, are killed and then washed 3 to 4 times with rinsing water to clean the oxidant and treated with sterilized garlic.

Ⅱ. 해저심층에 침적(沈積) 하여 저장하는 단계II. Depositing and storing in deep seabed

상기 멸균처리된 마늘을 두께가 1㎜ 이상인 비닐봉투에 주입하고, 진공장치로 650㎜ Hgabs이하가 되게 비닐봉투 내의 기체성분을 배기한 다음, 밀봉처리한 것을 수온이 0～5℃인 해저심층에 로프(Rope)에 매달아 침적(沈積)하여 저장하였다가, 필요한 때에 침적하여 저장한 마늘을 인양한다. 로프 상부의 표층해수 부분에는 식별이 용이하도록 부표를 달아둔다.The sterilized garlic is injected into a plastic bag having a thickness of 1 mm or more, the gaseous components in the plastic bag are evacuated to 650 mm Hgabs or less by a vacuum apparatus, and the sealed process is carried out in a seabed with a water temperature of 0 to 5 ° C. Suspended and stored by hanging on a rope, and then stored and deposited garlic when needed. Surface seawater at the top of the rope is buoyed for easy identification.

해수면에서 수심 200m보다 깊은 해저심층의 5℃ 이하인 해저심층에는 햇빛이 닿지 않아 동화작용(同化作用)을 할 수 없어 플랑크톤 (Plankton) 및 생명체가 증식하지 못하기 때문에 미생물이 존재하지 않으면서 밀도가 높기 때문에 밀도가 적은 오염된 표층해수와 혼합이 되지 않은 청정성(淸淨性)의 특성과 온도가 낮은 저온성(低溫性)으로 인하여 저장된 농작물의 열화(劣化)가 억제(抑制)하게 된다. The deep seabed below 5 ° C deep below sea level of 200m from sea level is unable to assimilate because sunlight does not reach, so plankton and living organisms cannot proliferate. As a result, deterioration of the stored crops is suppressed due to low temperature and low temperature, which are not mixed with contaminated surface seawater with low density.

[실시 예1]Example 1

박피한 마늘 20㎏를 박피(剝皮) 하여 표면에 부착된 이물질을 세척수로 세정(洗淨)처리한 것을, 물에 NaClO를 주입하여 산화환원전위(Oxidation-reduction potential) 값을 +1,100～+1,200㎷로 조정한 산화수에 60분간 침적(沈積)하여 표면에 부착된 미생물을 멸균처리한 다음, 살균처리 한 세정수로 3회 세정하여 산화제 성분을 세정처리하여 멸균처리된 마늘을 1.5㎜ 두께의 비닐 봉투에 주입하고, 진공장치로 600㎜Hgabs가 되게 비닐봉투 내의 기체성분을 배기한 다음, 밀봉처리한 것을 해저 650m, 수온 0.5℃인 해저심층에 로프(Rope)에 매달아 150일간 침적하였다가 인양한 마늘은 도 1에서 보는 바와 같이 전혀 부패하지 않고 양호하게 저장되었음을 확인할 수 있었다.20 kg of peeled garlic was peeled off, and the foreign matter adhering to the surface was washed with washing water, and the oxidation-reduction potential value was + 1,100 ～ + by injecting NaClO into water. Sterilize the microorganisms adhered to the surface by immersing in the oxidized water adjusted to 1,200㎷ for 60 minutes, and then rinsing three times with sterilized washing water to wash the oxidizing agent component. It was injected into a plastic bag, the gaseous components in the plastic bag were evacuated to 600 mmHgabs with a vacuum apparatus, and the sealed ones were suspended on a rope at a depth of 650m under the sea and 0.5 ° C for 150 days, and then deposited. One garlic was found to be well stored and not rot as shown in FIG.

도 1은 해저심층에 150일간 침적하였다가 인양한 마늘의 상태도1 is a state diagram of garlic salvaged after submerged in the seabed for 150 days

Claims (1)

해저심층에 마늘의 저장에 있어서, 상기 마늘을 줄기와 껍질제거하고, 표면에 부착된 이물질을 세척수로 세정(洗淨)처리한 것을, 물에 NaClO, H2O2 또는 O3 중에서 한 종류의 산화제를 주입하여 산화환원전위(Oxidation-reduction potential) 값을 +1,000～+1,200㎷로 조정한 산화수에 30～60분간 침적(沈積)하여 표면에 부착된 마늘을 부패하는 미생물을 사멸처리한 다음, 세정수로 3～4회 세정하여 산화제 성분을 세정처리하여 멸균처리된 마늘로 전 처리하는 단계와, In the storage of garlic on the sea bed depth, the garlic stalks and peel removed, and the wash water to a foreign substance adhering to the cleaning surface (洗淨) one kinds of the processing, from the NaClO, H 2 O 2 or O 3 in water After injecting an oxidizing agent, it was immersed in oxidized water adjusted to Oxidation-reduction potential value to + 1,000 ~ 1,200㎷ for 30 ~ 60 minutes to kill microorganisms that rot garlic attached to the surface. Washing 3 to 4 times with washing water to clean the oxidizing agent and pretreatment with sterilized garlic; 상기 멸균처리된 마늘을 두께가 비닐봉투에 주입하고, 진공장치로 비닐봉투 내의 기체성분을 배기한 다음, 밀봉처리한 것을 수온이 0～5℃인 해저심층에 침적(沈積)하여 저장하는 단계로 이루어진 것을 특징으로 하는 해저심층에 마늘을 저장하는 방법.Injecting the sterilized garlic in a thick plastic bag, evacuating the gaseous components in the plastic bag with a vacuum device, and storing the sealed process by depositing in the deep seabed of the water temperature of 0 ~ 5 ℃ How to store garlic in the seabed, characterized in that made.
KR1020090003115A 2009-01-14 2009-01-14 Method to store garlic in the bottom of the sea depths KR101161233B1 (en)

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KR100818532B1 (en) 2006-08-21 2008-04-02 서희동 A storage method of fruit and vegetables in the deep-ocean water layer

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KR100818532B1 (en) 2006-08-21 2008-04-02 서희동 A storage method of fruit and vegetables in the deep-ocean water layer

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101880080B1 (en) * 2017-03-02 2018-07-20 (주)기홍 System using seawater in the sea at low temperature storage of agricultural products

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