J. Fd Hyg. Safety Vl. 22, N. 3, pp. 159~164 (2007),QWTPCN QH (QQF *[IKGPG CPF 5CHGV[ Available nline at http://www.fdhygiene.r.kr ù ý ô Ì»Ï Œ äâ  * ƒm w tá w Hygienic Quality f Drinking Water Served in Restaurants and Quality Characteristics f Drinking Water Biled with Varius Plant Materials Yu-Bk Ahan, Eun-Ju Jeng, and Shin-H Lee* Faculty f Fd Technlgy and Service, Cathlic University f Daegu, Hayang 713-702, Krea (Received May 7, 2007/Accepted August 9, 2007) ABSTRACT The viable cell f 60% drinking water amng 25 drinking water served in restaurant f Daegu district shwed abve 100 CFU/mL which is sanitary standard f drinking water. The 50 CEO f restaurant cnsidered drinking water served in their wn restaurant as just safe and were very deficient in aware f sanitatin abut drinking water. Sensry quality f drinking water biled with plant materials, such as barley, Cassia semen, crn, Buckwheat, Krean slmn's seal, Chammile, Brwn rice-green and peppermint was imprved in clr, taste, flavr and verall acceptability cmpare t marketed drinking water, respectively. Especially drinking water biled with Krean slmn's seal was the best in verall acceptability. The number f ttal bacteria reached abve 10 2 CFU/mL in marketed drinking water after 4 days strage at 10. But the grwth f micrrganism did nt ccur in biled drinking water with Brwn rice-green, Krean slmn's seal, barley, Cassia semen and crn during strage fr 10 days at 10 C, respectively. The number f ttal bacteria reached abve 10 2 CFU/mL in marketed drinking water after strage fr 1 days at 25 C. The grwth f micrrganism was accelerated in biled drinking water with crn, Krean slmn's seal, barley, Cassia semen except Brwn rice-green during strage fr 10 days at 25 C, respectively. Key wrds: Drinking water, hygienic cnditin, restaurant, plant materials z y y, wƒ y, zy ƒ y ql y»zƒ ƒw. œ ¼ wù y w t» k x üswš. ƒ w œ y,, w w. xw» ³ 1 ml 100 w ³. 2004 1) t t 54œ w 26œ» e w š šw š, 2006 x œw 30 20œ ³» e w w w.» m *Crrespndence t: Shin-H Lee, Faculty f Fd Technlgy and Service, Cathlic University f Daegu, Hayang, 713-702, Krea Tel: 82-53-850-3217, Fax-82-53-850-3217 E-mail: leesh@cu.ac.kr w œ ³ 1 ml 4 1.7 10 ƒ š q š ƒ w. t kš» t w ƒ š w ƒ d. x, ƒ š, 200 C š w tý š, k y š Maillard mw w yw»y 2). ü y j» w e w w j ƒ w š 3~5) p š w ƒwš. sww 6,7), w y 8-11), w z 11,12) w³z 12) ƒ w š 159
160 Yu-Bk Ahan et al., p,, ù z, y»» t š 13). œ š k wš, w š k œ w» w w» ƒ mw. Ì Ý ßá õ ò ý ô ò w k r m, 25 w š œ ³ p w k w 6 ü ³ ³ w. w 0.1% peptne w ³ plate cunt agar(difc, Detrit, USA) w 37 C 24 z w š, ³ vilet red bile agar (VRBA, Difc, Detrit, USA) w 35 C 24 w z w 14). Ð ý ò x ü wš 50 w mw w, ƒ w t w. w Lee 15) w k ww ü w w. Ì»Ï ý Ý w e Table 1 ùkü. ƒƒ e w q t w x ñ 200 ml ƒƒ 3.0 g ƒw 2 e w w,,, ñ 200 ml ƒ ƒ 1 g ƒw 10 e w w. e ƒw ñ w. Table 1. Varius plant materials f drinking water. Krean name English name Manufacture Barley Dngsuh Fd C. Dngsuh Fd C. Cassiae semen Crn x Brwn rice-green Dngsuh Fd C. Krean slmn's seal ËÇ«n ËÇÀ ð» ƒ e w w t œ w w 25,, w, w»y w 5 w SPSS(statistical packae scial science, versin 7.5) w Duncan's multiple range test w w. ËÇÀ «mw x ƒ yw e e»y ww q x,,,, w x wš v p m( :, PET) w 10 C 25 C 10 w 2 ph, š ³ y d w. e ƒw» w. w v p m ³ 75% ethyl alchl w z ñ, g (Germicidal lamp, Sanky Denki C. Japan) 12 k z w. ³ 0.1% peptne w» d w, ph ph meter(crning 410A, USA) w d w, 0.1N NaOH y ¾ w 0.1N NaOH lactic acid (%) y w. x 3z w. ŠŒ Ý õ ò ý ô ü œ k w Table 2. ù» ³ x w 100 CFU/mL 1) w 25 15 60% ƒ» w, Table 2. Hygienic status f drinking water distributed in varius type f restaurants lcated in Daegu districts. Ttal viable cunt Clifrm Belw standard Abve standard Psitive Negative Number f restaurant 10 15 9 16 Rati (%) 40 60 36 64 Range (Lg N. CFU/mL) 0-1.86 2.01-4.59 0.30-2.52 - Standard : TVC(ttal viable cunt), belw 10 2 CFU/mL, N = 25
Hygienic Quality f Drinking Water Served in Restaurants 161 10 4 CFU/mL. œ 9(36%) ³ ùkü. œ w 30 20œ ³» e w w w 2006 x w. w x œ š k w q. Ð ý x wš 50 w w Table 3. x š» w ƒ 84% ƒ.» w ƒ 64%, r w 22% ùkü» w ƒ r w š wš q.» wš š(92%) w ù,» vl y 1~2 w 38%, yw» ƒ 46% wš w wš q. p š œ š k ƒ w ƒ 76% w w ƒw ƒ 10%, ƒ ƒ w ƒ 14% w š œ š k w š š w ù kü. œ ƒ š ƒ w y w x w ƒ 64%, š w v ƒ ƒ 16% wš x w w w v w ƒ 20% w w û w ùkü. v w 25 65%ƒ» š wš w» w š œ š dwš š, w yw w wš š q. w z w q. w e š œw,,, x,, yw, ƒ Table 3. Hygienic cncept f varius restaurant managers abut drinking water distributed in their wn shps. Items Frequency Rati(%) 1. What kind f water d yu use fr drinking water in yur restaurant? cmmercial water 2 4 filtered water 42 84 tap water 1 2 biling water with plant materials 3 6 well water 2 4 Ttal 50 100 2. What is the reasn f using filtered water? fr hygienic management 32 64 fr cnvenience 11 22 fr use in ther shps 1 2 fr preference f visitrs 6 12 Ttal 50 100 3. Hw abut yur management status f filtering system? It maintains very hygienic status. 46 92 I dn't knw. 4 8 Ttal 50 100 4. Hw many times d yu change yur water filter system? Everyday 1 2 One time a week 3 6 One time a ne r tw mnths 19 38 One time a three r fur mnth 4 8 Dn't knw abut changing time 23 46 Ttal 50 100 5. Hw d yu think abut drinking water served in yur shps? It is very hygienic water 38 76 There are sme hygienic prblems 7 14 Never been think abut water hygiene 5 10 Ttal 50 100 6. D yu have ever been hygienic test fr drinking water served in yur shp? Yes 10 20 N 32 64 Hygienic test is nt necessary 8 16 Ttal 50 100 7. What are yu prefer fr yur drinking water t serve in yur restaurant? ( It is available t answer mre than ne) Brwn rice-green 43 86 Herb 19 38 Barley 21 42 Crn 11 22 Cassia semen 12 24 Ginger 8 16 Jujube 6 12 Krean slmn's seal 25 50 Buckwheat 3 6 Ttal 148 100
162 Yu-Bk Ahan et al. Table 4. Sensry characteristics f drinking waters biled with varius plant materials Water Barley Cassia semen Crn Buckwheat Krean slmn's seal Chammile Brwn rice-green Peppermint Clr 2.4 ab 3.4 cd 4.2 dbb 3.2 bc 2.3 abb 3.6 cd 3.9 cd 3.5 cd 3.5 cd Taste 2.4 a 3.4 ab 3.4 abb 3.4 ab 3.4 abb 4.1 b 3.3 ab 3.3 ab 3.5 ab Flavr 2.5 ab 3.2 abc 3.0 abc 3.6 cb 3.1 abc 3.4 bc 2.2 a 3.2 abc 2.8 abc Overall acceptability 2.4 ab 3.2 abc 3.2 abc 3.4 bc 3.0 abb 4.1 c 2.8 ab 3.1 ab 3.1 ab 5: very gd, 4: gd, 3: mderate, 2: pr, 1: very pr. a-d Means with different superscripts within a rw indicate significant difference (P<0.05) yw w ùkü. Ì»Ï ý q x,,,,, ü x y ƒ e rq p w w e,, w, w»y p w Table 4. e w w»y y w. ƒ,, w ƒ yw. w»y ƒ ƒ w,,,. x e»y ƒ û w ùkü., ƒ š, w t ý š k y š Maillard 16) mw w yw»y š ½ glucse threnine w mdel x w» w š 17)w. x š š, w œ e ƒƒ pw w ƒ š w ƒ yw w ùk ü x ƒ š w»y w w y x š w ƒ e yw v ƒ š q. ÌÏ Ð ý q x,,,, w e 10 C ph,, š ³ y Fig. 1. ƒ e» ph» ƒƒ 7.19, 7.29, 7.02, 7.23, x 6.63, 6.27 œ e w» Fig. 1. Changes f ph, titratable acidity and viable cell in varius drinking waters biled with different plant materials during strage fr 10 days at 10 C. A: Cntrl, B: Barley, C: Cassiae semen, D: Crn, E: Brwn rice-green, F: Krean slmn's seal. ph ûš, w ùkü, w œ e ph y» w. ³ 3 z 10 2 CFU/mL ùkü w,» ³ ƒw
Hygienic Quality f Drinking Water Served in Restaurants 163 w ùkü. x,,,» ƒ x ù kù t» ww 10 2 CFU/mL w ùkü, 6 z ƒw 8 10 3 CFU/mL ùkü ww. Yang 2) q» ³ y w, 10-10 4 CFU/ ml, š 10 2-10 CFU/mL 5 ùkû,» mw 3 ³ y 8C w» 2.0 10 7 4.7 10 4 CFU/mL, 25 C w» 2 9.5 10 7 3.0 10 CFU/mL ƒ w 4 š šw. 25 C w ƒ e ph,, š ³ y Fig. 2. Fig. 2. Changes f ph, titratable acidity and viable cell in varius drinking waters biled with different plant materials during strage 10 days at 25 C. A: Cntrl, B: Barley, C: Cassiae semen, D: Crn, E: Brwn rice-green, F: Krean slmn's seal.» ph û y w.» ph 6.27 6 4.0 w û z w y.» ph w, ƒw w ùkü. œ ph» w y w. Lee 18) 20 C w w yƒ ù, ƒ phƒ wš, ƒ ƒw 20 C z phƒ 5.7 û š šw. 25 C w ³ y w,,, ³ ƒ, 2 l 10 6 CFU/mL ùkü ù, x» ³ ƒx ùkù. x w e w yw w ùkü. e l e e p glucse, fructse arabinse, ƒ», š k 19,20) w e q. Lee 18) 20 w 5 z l q ùkù» w 12 9 10 CFU/mL¾ 6 w š šw. e x,,,, 10 C w w w w ù, 25 C w x wš w. e k w w, w»y ƒ w ùùü š, x w z, w š 21), x w, x g l w, ü, w y 22,23) ƒ y x x x wš š, w ww q. ù e y w w ww k w, þ k w š œw q. 25œ š œ š k w 60%ƒ ³ x w 100 CFU/mL w, w
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