The objective of this study was to evaluate the quality-based characteristics of Prunus mume fruit syrup, which is manufactured with various sugared sweeteners for suggestion of suitable alternative sweetener. Sweetener such as sucrose (MHP1), crystalline fructose (MHP2) and liquid fructo-oligosaccharide (MHP3) are used to manufacture Prunus mume fruit syrup. The sugar content of MHP1, MHP2 and MHP3 showed 53, 54 and 36° Brix, respectively. The total organic acid content of MHP1, MHP2 and MHP3 was 2.22, 3.07 and 3.71%. The total free sugar content of MHP1, MHP2 and MHP3 was 54.39, 47.52% and 31.62%, respectively. The appearance of MHP1 and MHP2 remained unchanged for the entire period but MHP3 had molded since the first week. This was as a result of the low total free sugar content in MHP3 sugared with liquid fructo-oligosaccharide compared to MHP1 and MHP2 sugared with solid sucrose and fructose. The sensory characteristics of MHP2 manufactured with crystalline fructose indicated an above average quality, indicating that it is difficult to manufacture Prunus mume fruit syrup using liquid sugar. It is suggested that crystalline fructose characterized solid form and lower glycemic index than sucrose be useful to manufacture Prunus mume fruit syrup as alternative sweetener.

본 연구에서는 대표적인 향신료가공품인 고춧가루, 후춧가루, 생강가루, 마늘가루의 일반세균, 대장균군 및 식중독세균 오염도를 분석하여 시중 유통 중인 향신료 제품의 미생물학적 안전성을 평가하고자 하였다. 본 실험에 사용된 재료는 고춧가루 45건, 후춧가루 28건, 생강가루 29건, 마늘가루 17건, 총 119건의 향신료를 사용하였다. 일반세균, 대장균군 및 식중독 세균은 식품공전에 따라 실험하였으며, B. cereus의 독소 유전자는 PCR을 이용하여 분석하였다. 일반세균수는 HACCP 인증 제품에서 평균 6.2±1.2 log CFU/g, HACCP 미인증 제품에서 평균 5.4±1.8 log CFU/g으로 나타났다. 대장균군 오염도는 HACCP 인증 제품에서 35.1%, HACCP 미인증 제품에서 32.9% 검출되어 HACCP 인증 제품에서 높은 오염도를 나타내었다. Salmonella spp., Listeria monocytogenes, Bacillus cereus, E. coli O157, Yersinia enterocolitica, Vibrio parahaemolyticus, Staphylococcus aureus 등 7종의 식중독균을 실험한 결과 17건의 향신료에서 B. cereus가 검출되었다. 또한 HACCP 인증된 37건 중 7건(18.9%), HACCP 미인증 82건 중 10건(11.8%)에서 B. cereus가 검출되었다. 본 실험결과 시중 유통되고 있는 향신료 제품의 경우 HACCP 인증 여부와 관계없이 대장균군 및B. cereus 오염도를 나타내어 향신료 재배에 농산물우수관리 제도를 도입하여 대장균군 등 미생물 오염 원인을 관리하고 기존 HACCP 시스템의 미생물 살균공정 등을 개선하여야 할 것으로 판단되었다.

This study investigated the prevalence of total aerobic bacteria, coliform and food poisoning (Bacillus cereus) bacteria in commercial Jeotgal for the evaluation of microbiological safety. The mean mass of total aerobic bacteria was 4.8±1.4 log CFU/g in Jeotgal. Coliform was detected in 17 (48.6%) of 35 seasoned Jeotgal; 14 (42.4%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal; and in three (37.5%) of eight HACCP certificated Jeotgal compared with 14 (32.6%) of 43 non-HACCP certificated Jeotgal. Bacillus cereus was detected in two (12.5%) of 16 non-seasoned Jeotgal compared with 20 (57.1%) of 35 seasoned Jeotgal; in 19 (57.6%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal, and in four (50.0%) of eight HACCP certificated Jeotgal compared with 18 (41.9%) of 43 non-HACCP certificated Jeotgal. Overall, our results showed that coliform and B. cereus contamination was highest in the seasoned and low salted Jeotgal. It is necessary to improve the microbiological safety low salted and seasoned Jeotgal. The HACCP system in Jeotgal is reconfirmed for the enhancement of microbiological safety.