한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제36권7호
  • /
  • Pages.921-925
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  • 2007
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
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쌀가루의 저장조건에 따른 자연균총의 생육특성

Effects of Storage Conditions of Rice Flour on Growth Properties of Natural Microflora

  • 발행 : 2007.07.30
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초록

본 연구는 쌀가루의 저장온도 및 저장기간에 따른 자연균 총 생육특성을 조사하고 안전성과 유효성을 고려한 최적의 열풍 및 마이크로파 처리 방법을 개발하여 쌀가루의 미생물학적 안전성, 저장성 및 품질유지를 최적화하고자 하였다. 마이크로파 처리(700 watt/30 sec, MT)와 열풍 처리($65^{\circ}C$/15 min, HT) 후 쌀가루의 ${\Delta}E$값은 각각 0.15와 0.27로 마이크로파 건조가 열풍 건조보다 색깔의 변화가 적은 것으로 나타났다. 건조방법에 따른 처리 직후 총균수, 효모와 곰팡이수는 MT 처리구가 2.62 log CFU/g과 0.37 log CFU/g으로 감소한 것으로 나타나, HT 처리구보다 효과적인 건조방법이었다. 저장기간에 따른 자연균총은 모든 처리구에서 유사한 성장패턴을 보였으나, MT 처리시 가장 낮은 성장률을 나타내었다. 결론적으로 저장 쌀가루의 품질특성 및 미생물학적 안전성 측면에서 마이크로파 처리는 열풍 건조 처리와 더불어 상업적 살균방법으로 검토할 필요성이 있는 것으로 평가되었다.

In order to optimize microbial safety and preservation in quality retention of rice flour, commercial hot-air dry (HT, 65/15 min) and microwave dry (MT, 700 watt/30 sec) treatments were developed, and in this study, natural microflora present in rice flour exposed to different storage temperature and periods were monitored. Changes in color (E) appeared to be less on the MT rice flour than on the rice flour. Effectiveness of the MT treatment showed reduction rates for total aerobic bacteria (2.62 log CFU/g), yeasts, and molds (0.37 log CFU/g). Total aerobic bacteria showed similar growth patterns of all the treatments during storage; however, the MT treatment inhibited the growth of this organism in rice flour. In conclusion, the MT treatment was found to be a suitable drying method to substitute the HT treatment in terms of quality of rice flour and microbial safety.

키워드

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