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

The Korea Academia-Industrial cooperation Society (한국산학기술학회)
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Critical Limit Establishment of Sterilization Process for HACCP System of Liquefied Coffee and Sikhe

액상커피와 식혜의 HACCP 시스템 적용을 위한 살균공정의 한계기준 설정

  • Kwon, Sang-Chul (Food Safety support organization KFIA(Korea Food Industry Association))
  • 권상철 (한국식품산업협회 식품안전지원단)
  • Received : 2012.10.10
  • Accepted : 2012.11.08
  • Published : 2012.11.30
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Abstract

The purpose of this study was to apply in the HACCP(Hazard Analysis Critical control) system of liquefied coffee and sikhe. The establishment of Critical limit during sterilization processing was measured by sterilization temperature and sterilization time for 30 days from April 1~30, 2012, and it was conducted at P company in Jincheon (Chungcheongbuk-do), korea. As a result, microbial(coliform, bacillus cereus, Clostridium perfringens and yeast & mold) of sikhe and liquefied coffee were detected before sterilization. In contrat, all microbial was not detected to Sikhe(238mL Can, 500mL and 300mL PP, 1.8L PP) after sterilization ($15{\pm}1$, $35{\pm}1$ and $45{\pm}1$ mins at $121{\pm}1^{\circ}C$, respectively) and Liquefied coffee was not detected after sterilization($121{\pm}1^{\circ}C$, $20{\pm}1$ mins). The sterilizer condition for deciding the most temperature and time were $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. In conclusion, the sterilization process would be a great alternative to prevention, decreasing and removing of harmful microorganism, such as general bacteria, coliform and pathogenic bacteria etc. Therefore, the critical limit of sterilization temperature and time for quality control and biosafety was established at $121{\pm}1^{\circ}C$, $20{\pm}1$ mins. And it suggests that HACCP plan is necessary for monitoring method, monitoring cycle, solving method, education, training and record management during sterilization processing.

본 연구는 식혜와 액상 커피의 제조 공정중 HACCP system을 이용하여 한계 기준 설정을 위한 목적으로 실시하였다. 살균공정의 한계 기준 설정은 충북 진천시 소재의 P사에서 약 30일 (2012년 4월 1~30일) 동안 살균온도와 시간을 측정하였다. 그 결과, 멸균전에는 식혜와 액상 커피에서 미생물이 검출되었다. 반면에 식혜(238mL Can, 500mL and 300mL PP, 1.8L PP)에서 모든 미생물은 살균($121{\pm}1^{\circ}C$에서 $15{\pm}1$, $35{\pm}1$ and $45{\pm}1$분) 후에는 검출되지 않았고, 액상 커피도 살균($121{\pm}1^{\circ}C$, $20{\pm}1$분)후 검출되지 않았다. 가장 적당한 온도와 시간을 결정하기 위한 살균기 조건은 $121{\pm}1^{\circ}C$, $20{\pm}1$분이었다. 결론적으로, 살균공정은 유해미생물(일반세균, 대장균군, 병원성 미생물)를 예방, 감소 또는 제거할 수 있는 좋은 대안이 될 것이다. 따라서 품질 유지와 생물학적 안전성을 위한 살균 온도와 시간의 한계기준은$121{\pm}1^{\circ}C$에서 $20{\pm}1$분으로 설정하였다. 그리고 HACCP 계획은 살균 공정중 모니터링 방법과 모니터링 주기, 문제 해결 방법, 교육, 훈련, 기록 관리 등을 위하여 필요하여 이를 제안하고자 한다.

Keywords

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