KR20210031326A - Composition For Promoting Heat Sterilization Of Thermoduric Microorganisms, and Food Products Comprising Thereof - Google Patents

Abstract

The present invention relates to a composition for accelerating heat sterilization of heat-resistant microorganisms, comprising a plum or a processed product of the plum as active ingredients, to a food comprising the same, and to a production method of the food in which heat-resistant microorganisms are controlled.

Description

Composition For Promoting Heat Sterilization Of Thermoduric Microorganisms, And Food Products Comprising Thereof}

The present application relates to a composition for promoting heat-resistant microbial heat sterilization, a food comprising the same, and a method of manufacturing a food with controlled heat-resistant microbes.

Today, as the lifestyle patterns of modern people become busy, the demand for convenient packaged food products is increasing. To meet the needs of these consumers, various types of foods are supplied and distributed in the market in a packaged form for convenience. In the case of a convenient packaged food that takes a predetermined time for distribution to reach consumers after being supplied to the market, it is very important to ensure microbial stability in the process of manufacturing it.

In particular, in spices such as garlic and onion, and root vegetables such as potatoes and carrots, which are mainly used in convenient packaged food products as described above, a lot of heat-resistant microorganisms of Bacillus or Clostridium originating from the soil grow. Therefore, when the food manufactured using this is packaged and supplied as a convenience type, there is a problem that the microbial safety is greatly reduced.

In particular, contamination by heat-resistant microorganisms of the Bacillus system results in deterioration of sensory quality due to the occurrence of sour taste, and in severe cases, it causes gas generation and expansion, so the design and application of an appropriate sterilization process should be considered first for commercialization. do. In general, a retort sterilization method, which is commercially sealed and heated for several tens of minutes at high temperature and high pressure, is applied to kill the heat-resistant microorganisms. This method may also cause problems that heat-resistant microorganisms are not sufficiently sterilized, as well as at high temperatures. As a result, sensory quality such as the taste, appearance, and texture of the raw material is severely damaged, and nutrients are also destroyed a lot, which makes it difficult to commercialize food as a food product packaged as a convenience type.

Accordingly, there is a need to develop a new sterilization technology capable of effectively controlling heat-resistant microorganisms originating from various food materials while preserving the organoleptic quality and nutritional components of food while using the currently commercialized processing and sterilization processes.

The present application is to provide a composition for promoting heat sterilization of heat-resistant microorganisms that can effectively control heat-resistant microorganisms originating from various food materials while preserving the sensory quality and nutritional components of food as it is. In addition, it is intended to provide a food product in which heat-resistant microorganisms as described above are effectively controlled, and a method for manufacturing the same.

To this end, an aspect of the present application provides a composition for promoting heat-resistant microbial heat sterilization comprising plum or a processed product of plum as an active ingredient.

In addition, another aspect of the present application provides a method for producing food, comprising adding a plum or a processed product of plum to a food composition, and heating the food composition to which the plum or processed product of plum is added.

In addition, another aspect of the present application is a food comprising a food composition and a composition for promoting heat sterilization of heat-resistant microorganisms, the food is stored for 7 to 21 days at a temperature of 20 ℃ to 30 ℃ after heat sterilization The log value of the number of heat-resistant microorganisms (CFU/ml) measured later is less than 5, providing a food product.

In this application, by using plums or processed products of plums, the sterilization efficiency against heat-resistant microorganisms is maximized by using only the conventional sterilization method, and foods manufactured by applying this maximize the organoleptic quality and nutritional components of the food itself. In addition, there is an advantage in that hygiene is not degraded due to the proliferation of microorganisms in the distribution process by effectively controlling even heat-resistant microorganisms.

However, the effects of the present application are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

Figure 1 is a commercially available doenjang, 10% by weight of the total weight of soybean paste, a concentrate of a plum extract, a concentrate of a pomegranate peel extract, or a concentrate of a baeja extract was added, and the bactericidal effect over time was confirmed while bathing in boiling water (100°C). This is a graph showing the results.
Figure 2 shows the preservability in a sterilized state while storing at room temperature (25°C) after bathing at 100°C with and without adding and without adding 10% by weight of the plum extract concentrate to the commercially available doenjang. It is a graph showing the result of checking.

Hereinafter, the present application will be described in detail.

The present application provides a composition for promoting heat-resistant microbial sterilization comprising plum or a processed product of plum as an active ingredient.

The plum is a fruit of a plum tree ( Prunus mume ) obtained in nature, and the processed product of the plum is a material obtained from the fruit of the plum tree, and any material containing an ingredient in the fruit, regardless of the method of obtaining it, the component obtained, and the shape thereof. And, all inclusive, and in a broad sense including liquid form, dry powder thereof, or all forms formulated using them. In particular, the plum may be'Omae (烏梅)' in which the immature fruit of a plum tree is fumigated with soot. The processed product of the plum may be the processed product of the omesil, and may be processed by a conventional method in the technical field to which the present application belongs.

The processed product of the plum includes an extract, a pulverized product, a juice, a fermented product, a plum green, and/or a concentrate thereof.

If the extract of the plum is a material obtained by extracting the components in the plum, regardless of the extraction solvent, the extraction method, the extracted component or the form of the extract, it includes all, and includes a concentrate thereof. For example, the extract of the plum includes a solvent extract of Omae, and the solvent may be water, an organic solvent, or a mixture thereof, and the organic solvent is specifically C1 to C12, such as C1 to C10, C1 to C8, C1 To C6, C1 to C4, or C1 to C2 alcohols or polyhydric alcohols, ethylene, acetone, ether, chloroform, ethyl acetate, DMF (N,N-dimethylformamide), DMSO (dimethyl sulfoxide), and the like. . In addition, the active ingredient of the miscellaneous medium is not destroyed or extracted under a minimized condition, and for this purpose, an appropriate solvent may be selected and used.

The pulverized product of the plum is crushed by a method such as pressing or physical crushing of the plum fruit, and the plum fruit may be pulverized using a conventional pulverizer or a blender. In addition, the pulverized product may be crushed plum fruit into a form cut into a plurality of pieces, may be crushed after freezing. A solvent may be added during the pulverization process, and the solvent may be water, an organic solvent, or a mixture thereof, but may be pulverized without adding a solvent in consideration of the amount of fruit juice inherent to the plum contained in the plum fruit.

The juice of the plum is squeezed by applying physical pressure to the plum fruit, and the juice contained in the plum fruit is separated from the plum by pressure. In order to obtain the juice, a method of peeling fruit juice or whole fruit juice may be used, but is not limited thereto, and the plum fruit may be pulverized or heated prior to juice, and a juice liquid may be obtained from the crushed plum. have. As a juicer that can be used when juice is juiced by applying pressure, a piston press type, a screw press type, an inflatable press type, a turbulent type, or a centrifugal juicer may be used, but is not limited thereto, and the plum fruit is made of a material such as nylon. It can be obtained by putting it in the bag of and then applying pressure using a juicer to receive the separated juice in a container.

The fermented product of plum is a result of fermenting plums using useful microorganisms, and includes useful ingredients produced by fermentation performed by microorganisms. The fermentation may be performed by microorganisms such as fungi, yeast, lactic acid bacteria, acetic acid bacteria, or an enzyme derived from the microorganism, and accordingly, the fermentation product may include organic acids such as lactic acid, acetic acid, and formic acid, ethanol, and the like. . The fermented product of plum may be made by adding sugar together with microorganisms or enzymes capable of performing fermentation to plum, and for example, it may be prepared by adding sugar to yeast or acetic acid bacteria.

The plum-cheong is obtained by mixing plums with sugar for a certain period of time to extract the components present in the plum fruit into sugar, and the useful components of plums are eluted out of the plums by the osmotic pressure formed by the sugar.

In addition, the extract, pulverized product, juice, fermented product, and umesilcheong of the plum may be filtered, concentrated, and/or dried. The filtration is a process of removing solid particles suspended from the extract, pulverized product, juice, fermented product, or plum green of plum. The particles may be filtered using cotton, nylon, or the like, or frozen filtration method, centrifugal separation method, etc. may be used. It is not limited thereto. The process of concentrating is a process of increasing the solid content concentration of the plum extract, pulverized product, juice, fermented product, or plum green, but is not limited thereto, and these are not limited thereto. A concentrate of can be obtained. The drying process includes, but is not limited to, freeze drying, vacuum drying, hot air drying, spray drying, reduced pressure drying, spray drying, foam drying, high frequency drying, infrared drying, and the like. Filtration can be carried out before concentration and/or drying, and concentration can be carried out before drying. After drying, a grinding process can be added.

According to specific experimental examples of the present application, it is confirmed that the plum or the processed product of plum as described above not only exhibits antibacterial activity, but also exhibits an activity that promotes sterilization of microorganisms through heat treatment. Specifically, unlike other natural product extracts that simply exhibit antibacterial activity, it has been confirmed that the bactericidal effect of heat-resistant microorganisms is remarkably improved in the case of the plum or the processed product of plums when the food to which it is added is heated, which is for promoting heat-resistant microbial sterilization. It can be used as an active ingredient of the composition.

The plum or the processed product of plum may be used without limitation in an amount having an effect of promoting sterilization of heat-resistant microorganisms in the composition for promoting sterilization of heat-resistant microorganisms, and specifically, based on 100% by weight of the composition for promoting sterilization of heat-resistant microorganisms, 10 One lower limit selected from wt%, 20 wt%, 30 wt%, 40 wt%, 50 wt%, 60 wt%, 70 wt%, 80 wt%, and 90 wt% and/or 100 wt%, 99 wt% , 95% by weight, 90% by weight, 85% by weight, 80% by weight, 75% by weight, 70% by weight, 65% by weight, 60% by weight, and may be a range consisting of one upper limit selected from 55% by weight. For example 10% to 100% by weight, 30% to 99% by weight, 40% to 95% by weight, 50% to 90% by weight, 50% to 85% by weight, 50% to 80% by weight, 50% to 75% by weight, 50% to 70% by weight, 50% to 65% by weight, 50% to 60% by weight, 50% to 55% by weight, 60% to 100% by weight, 60% by weight % To 99%, 70% to 100%, 70% to 99%, 70% to 90%, 80% to 100%, 80% to 99%, 90% to It may be 100% by weight, 90% by weight to 99% by weight, or 90% by weight to 95% by weight. When the plum or the processed product of plum is contained in an amount of 10% by weight or more with respect to 100% by weight of the composition for promoting sterilization of heat-resistant microorganisms, the effect of promoting sterilization of the heat-resistant microorganisms as described above can be sufficiently expressed, so that the composition was treated. When the number of microorganisms can be effectively reduced.

In addition, the heating temperature and/or time at which heat sterilization is promoted by the heat-resistant microbial sterilization promoting composition may be selected without limitation as long as sterilization can be promoted. The heating temperature is one lower limit selected from 60° C., 65° C., 70° C., 75° C., 80° C., 85° C., 90° C., 95° C., and 100° C. and/or 150° C., 140° C., 135° C., 130° C., It may be a range consisting of one upper limit selected from 121°C, 120°C, 110°C, 105°C, and 100°C. For example, 60 ℃ to 150 ℃, 60 ℃ to 140 ℃, 60 ℃ to 120 ℃, 60 ℃ to 110 ℃, 60 ℃ to 105 ℃, 60 ℃ to 100 ℃, 70 ℃ to 120 ℃, 70 ℃ to 105 ℃, 70℃ to 100℃, 80℃ to 120℃, 80℃ to 105℃, 80℃ to 100℃, 90℃ to 120℃, 90℃ to 105℃, 90℃ to 100℃, or 95℃ to 105℃ have.

The heating time is one lower limit selected from 1 minute, 3 minutes, 5 minutes, 7 minutes, 9 minutes, 10 minutes, 13 minutes, 15 minutes, 17 minutes, 20 minutes, and 25 minutes and/or 60 minutes, 50 minutes, It may be a range consisting of one upper limit selected from 40 minutes, 30 minutes, and 25 minutes. For example, 1 minute to 60 minutes, 1 minute to 40 minutes, 1 minute to 30 minutes, 5 minutes to 30 minutes, 9 minutes to 60 minutes, 9 minutes to 30 minutes, 9 minutes to 25 minutes, 10 minutes to 60 minutes, It may be 10 minutes to 40 minutes, 10 minutes to 30 minutes, or 10 minutes to 25 minutes. Heating may be heating until the log value of the number of microorganisms (CFU/ml) measured after heating becomes less than 6, for example, the log value of the number of microorganisms is 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less, 5.5 or less, 5.3 or less, 5 or less, 4.8 or less, 4.5 or less, 4.3 or less, 4 or less, 3.8 or less, 3.5 or less, 3.2 or less, 3 or less, 2.8 or less, 2.5 or less, 2.3 or less, 2 or less, 1.9 or less, 1.8 or less , 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1 or less, 0.8 or less, 0.5 or less, 0.3 or less, or may be heating to a point of 0. The log value of 0 may include 1 CFU/ml and a value that cannot be measured.

When the heat-resistant microbial sterilization accelerating composition is treated and heat-sterilized at the heating temperature and/or heating time, the sterilization effect is sufficient for heat-resistant microorganisms, so that the number of microorganisms can be reduced to a certain value or less, while the heat resistance Since it does not affect the organoleptic quality of foods treated with the composition for promoting microbial sterilization, there may be little change in food quality.

The object to be heat-sterilized by treating the composition for promoting heat-resistant microbial sterilization may be food, and any product capable of heat sterilization in fields requiring sterilization or sterilization other than food may be used without limitation. For example, there is a high possibility that heat-resistant microorganisms derived from food materials exist in cooking utensils or dishcloths used in kitchens or food processing plants of homes or catering companies, so it is said that the above household utensils and dishcloths are regularly boiled and sterilized or sterilized. Even if the heat-resistant microorganisms as described above may not be effectively controlled. And this same problem may also occur in medical instruments such as surgical instruments used in medical institutions and the like. Therefore, when the above-described cooking utensils or dishcloths are boiled or medical instruments are heated and sterilized, the heat-resistant microorganisms as described above can be effectively controlled by adding the composition for promoting sterilization of heat-resistant microorganisms of the present application together. In addition, the composition for promoting heat-resistant microbial sterilization of the present application may be used when washing clothes in the form as described above. Therefore, the composition for promoting heat-resistant microorganism sterilization of the present application may be used as a detergent or disinfectant in various fields requiring control of heat-resistant microorganisms.

The food may be a liquid or gel-type food, and for example, paste (chili paste, miso, ssamjang, soy sauce, etc.), salted fish, seasoning sauce, cooking seasoning, beverages (alcohol, soft drinks, health drinks, etc.), pouch-type It may be a retort food such as soup, but is not limited thereto. In addition, the food may be any food that can be distributed on the market in a sealed form. In particular, the food may be a food in which the environment in which it is distributed or stored is good for the growth of microorganisms, or may be a food that inevitably contains microorganisms due to its own characteristics. For example, the food may be a fermented food such as red pepper paste, miso, or ssamjang itself, or may be a food including the fermented food or prepared using the fermented food.

The heat sterilization method of the food may be used without limitation of a conventional food sterilization method, for example, a retort sterilization method, a hot water sterilization method, and a steam sterilization method.

The heat-sterilized food by treating the heat-resistant microbial sterilization promotion composition has a log value of the number of microorganisms (CFU/ml) measured after storage at a temperature of 20°C to 30°C for 7 to 21 days is less than 5, for example 4.9 or less, 4.8 or less, 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.8 or less, 3.5 or less, 3.2 or less, 3 or less, 2.8 or less, 2.5 or less, 2.3 or less , 2 or less, 1.9 or less, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1 or less, 0.8 or less, 0.5 or less, 0.3 or less, or 0. The log value of 0 may include 1 CFU/ml and a value that cannot be measured.

The food may be a packaged food product sealed with a packaging material. In this case, the packaged food product may be a food product to which a plum or a processed product of plum is added to be sealed so that the food is blocked and sealed from the outside. The packaged food product can be cooked easily and quickly with only a simple process such as reheating, or even eaten without additional cooking, making it convenient to store, store, transport, and carry, for example, processing for room temperature distribution such as a retort type. It can be a food product.

The packaged food product in a form sealed with the packaging material may be a product subjected to heating or heat sterilization before and/or after packaging. In the case of packaged food products subjected to heating or heat sterilization after packaging, the packaging material of the packaged food product is not deformed or denatured even under the heating conditions, and does not affect the flavor or hygiene of the food, such as polypropylene. , It may be made of a material such as polyethylene, non-woven fabric, and the like.

In addition, as the composition for promoting heat-resistant microbial sterilization is processed on food or products that are subject to heat sterilization other than food, the plum or processed product of plum is based on 100% by weight of the food or product that is subject to heat sterilization other than food, 0.5%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5% One lower limit selected from %, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 9.9% and 10% by weight and/or 99% by weight, 95% by weight, 90% by weight Wt%, 80 wt%, 70 wt%, 60 wt%, 50 wt%, 40 wt%, 35 wt%, 30 wt%, 25 wt%, 20 wt%, 15 wt%, 14 wt%, 13 wt% , 12.5% by weight, 12% by weight, 11.5% by weight, 11% by weight, 10.5% by weight, 10.1% by weight, and may be included in a range consisting of one upper limit selected from 10% by weight. For example, 0.5% to 99% by weight, 1% to 95% by weight, 1.5% to 90% by weight, 2% to 80% by weight, 2.5% to 70% by weight, 3% to 60% by weight, 3.5 wt% to 50 wt%, 4 wt% to 40 wt%, 4.5 wt% to 35 wt%, 5 wt% to 30 wt%, 5.5 wt% to 25 wt%, 6 wt% to 20 wt%, 6.5 wt% % To 15%, 7% to 14%, 7.5% to 13%, 8% to 12.5%, 8.5% to 12%, 9% to 11.5%, 9.5% to 11 wt%, 9.5 wt% to 10.5 wt%, 9.9 wt% to 10.1 wt%, 9.9 wt% to 10 wt%, 10 wt% to 10.1 wt%, 8 wt% to 12 wt%, 9 wt% to 12 wt% %, 9.5% to 12%, 9.9% to 12%, 10.1% to 12%, 8% to 11.5%, 8.5% to 11.5%, 9.5% to 11.5%, 9.9 wt% to 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11.5 wt%, 8.5 wt% to 11.5 wt%, 9 wt% to 11.5 wt%, 9.5 wt% to 11.5 wt%, 9.9 wt% % To 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11 wt%, 8.5 wt% to 11 wt%, 9 wt% to 11 wt%, 9.9 wt% to 11 wt%, 10 wt% to 11 wt%, 8 wt% to 10.5 wt%, 8.5 wt% to 10.5 wt%, 9 wt% to 10.5 wt%, 9.9 wt% to 10.5 wt%, 10 wt% to 10.5 wt%, 8 wt% to 10.1 wt% %, 8.5% to 10.1% by weight, 9% to 10.1% by weight, 9.5 It may be included in a weight% to 10.1 weight %, 8 weight% to 10 weight %, 8.5 weight% to 10 weight %, 9 weight% to 10 weight %, or 9.5 weight% to 10 weight %. On the other hand, if the content of the plum or the processed product of plum in the heat-resistant microbial sterilization promotion composition is high, the heat-resistant microbial sterilization promotion composition is appropriately diluted in a suitable solvent as necessary before treatment and heat-sterilized other than food or food. Can be processed on the target product.

The microorganisms may be heat-resistant microorganisms, and may be one or more microorganisms selected from the group consisting of microorganisms in the genus Coliform, microorganisms in the genus Bacillus, and microorganisms in the genus Clostridium, but are not limited thereto. Specifically, the coliform microorganism is, for example, Escherichia spp., Klebsiella spp., Citrobacter spp., Enterobacter spp., Erwinia spp., Aeromonas spp. , Serratia spp. , Or Hafania spp., Bacillus subtillis, Bacillus licheniformis, Bacillus amyloliquefaciens, Bacillus natto, Bacillus megaterium, Bacillus stearothermopjilus, or Bacillus coagubutylicum, Clostridium butylicum It may be Clostridium botulinum, Clostridium sporogenes, or Clostridium welchii , but is not limited thereto. In particular, the sterilization promoting activity by the composition for promoting sterilization of heat-resistant microorganisms may be particularly effective in sterilizing heat-resistant microorganisms as described above, which was not easily controlled even through conventional heat treatment. Therefore, the food prepared as described above may be suitable for distribution at room temperature.

In addition, the composition may further include one or more excipients and additives generally used in the technical field to which the present application belongs, depending on the field to which the present application is applied. For example, when the composition for accelerating sterilization of heat-resistant microorganisms is used for sterilization or disinfection of various household items or clothes, it may further include anionic surfactant, nonionic surfactant, amphoteric surfactant, and the like. The anionic surfactant may be an alkylbenzenesulfonate, alpha olefin sulfate, sodium or ammonium lauryl ether sulfate, and the nonionic surfactant may be a fatty acid amide, an alkyl polyglucoside, an ethoxylated fatty alcohol, or an ethoxylated nonylphenol. System, and the like, and the amphoteric surfactant may be a betaine-based surfactant or an amine oxide. In addition to the surfactant, a diluent such as a fragrance, a colorant, and water may be optionally added. In addition, when the composition for promoting heat-resistant microbial sterilization is used for sterilization or sterilization of food, not a surfactant or the like as described above, but a food chemically acceptable excipient or additive is added.

In addition, the present application provides a method of manufacturing food, including adding plums or processed plums to a food composition, and heating the food composition to which the plums or processed plums were added.

The plum or the processed product of plum added to the food composition is the same as described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms', and unlike other natural product extracts that simply exhibit antibacterial activity, in the case of the plum or the processed product of plum It is confirmed that the bactericidal effect of heat-resistant microorganisms is remarkably improved when the food composition to which it is added is heated, and by using this, it is possible to more effectively sterilize the heat-resistant microorganisms contained in the food composition and the food prepared using the same.

The food composition is used in the manufacture of food, and includes a material or raw material of food, and includes all forms obtained by cooking or processing them. The food composition is a broad concept that includes, without limitation, any type of food before it is manufactured as a finished product, and is not limited to the type of ingredients and raw materials of the food, and cuts, crushes, juices, and extracts the ingredients and raw materials of the food. , Concentration, kneading, heating, steaming, stir-frying, baking, refrigeration, freezing, thawing, drying, soaking, fermentation, etc., it may be cooked or processed by a conventional method in the technical field to which the present application belongs.

The plum or processed product of plum, based on 100% by weight of the food composition, 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, 3.5% by weight, 4% by weight, 4.5 Wt%, 5 wt%, 5.5 wt%, 6 wt%, 6.5 wt%, 7 wt%, 7.5 wt%, 8 wt%, 8.5 wt%, 9 wt%, 9.5 wt%, 9.9 wt% and 10 wt% One lower limit selected from and/or 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight One upper limit selected from %, 20%, 15%, 14%, 13%, 12.5%, 12%, 11.5%, 11%, 10.5%, 10.1% and 10% by weight It can be added so that the content in the range consisting of. For example, 0.5% to 99% by weight, 1% to 95% by weight, 1.5% to 90% by weight, 2% to 80% by weight, 2.5% to 70% by weight, 3% to 60% by weight, 3.5 wt% to 50 wt%, 4 wt% to 40 wt%, 4.5 wt% to 35 wt%, 5 wt% to 30 wt%, 5.5 wt% to 25 wt%, 6 wt% to 20 wt%, 6.5 wt% % To 15%, 7% to 14%, 7.5% to 13%, 8% to 12.5%, 8.5% to 12%, 9% to 11.5%, 9.5% to 11 wt%, 9.5 wt% to 10.5 wt%, 9.9 wt% to 10.1 wt%, 9.9 wt% to 10 wt%, 10 wt% to 10.1 wt%, 8 wt% to 12 wt%, 9 wt% to 12 wt% %, 9.5% to 12%, 9.9% to 12%, 10.1% to 12%, 8% to 11.5%, 8.5% to 11.5%, 9.5% to 11.5%, 9.9 wt% to 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11.5 wt%, 8.5 wt% to 11.5 wt%, 9 wt% to 11.5 wt%, 9.5 wt% to 11.5 wt%, 9.9 wt% % To 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11 wt%, 8.5 wt% to 11 wt%, 9 wt% to 11 wt%, 9.9 wt% to 11 wt%, 10 wt% to 11 wt%, 8 wt% to 10.5 wt%, 8.5 wt% to 10.5 wt%, 9 wt% to 10.5 wt%, 9.9 wt% to 10.5 wt%, 10 wt% to 10.5 wt%, 8 wt% to 10.1 wt% %, 8.5% to 10.1% by weight, 9% to 10.1% by weight, 9.5 It may be added so that it may be from weight% to 10.1 weight %, 8 weight% to 10 weight %, 8.5 weight% to 10 weight %, 9 weight% to 10 weight %, or 9.5 weight% to 10 weight %. When the plum or the processed product of plum is added in an amount of 0.5% by weight or more based on the total 100% by weight of the food composition, the effect of promoting sterilization of heat-resistant microorganisms can be sufficiently expressed. When the food composition to which the processed product of is added is heated, the number of heat-resistant microorganisms in the food composition or food prepared using the same can be effectively reduced. For example, reduce the log value of the number of microorganisms (CFU/ml) in the food composition or food measured after heat sterilization to be less than 6, or the log value of the number of microorganisms is 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less , 5.5 or less, 5.3 or less, 5 or less, 4.8 or less, 4.5 or less, 4.3 or less, 4 or less, 3.8 or less, 3.5 or less, 3.2 or less, 3 or less, 2.8 or less, 2.5 or less, 2.3 or less, 2 or less, 1.9 or less, 1.8 Below, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1 or less, 0.8 or less, 0.5 or less, 0.3 or less, or 0 or less can be expected. The log value of 0 may include 1 CFU/ml and a value that cannot be measured.

As described above, the food composition to which the plum or the processed product of the plum is added may undergo a sterilization process. For the sterilization process, all sterilization methods generally used in the conventional food field, such as retort sterilization, hot water sterilization, and steam sterilization, may be used. In particular, sterilization through heating may be performed so as to utilize the effect of promoting sterilization of plums or processed products of plums as described above.

The heating of the food composition to which the plum or the processed product of plum is added may be performed at 60°C to 150°C. However, this can be selected without limitation if it is a temperature at which sterilization by heating is promoted, and one selected from 60°C, 65°C, 70°C, 75°C, 80°C, 85°C, 90°C, 95°C, and 100°C It may be performed at a temperature in a range consisting of a lower limit and/or an upper limit selected from 150°C, 140°C, 135°C, 130°C, 121°C, 120°C, 110°C, 105°C, and 100°C. For example, 60 ℃ to 150 ℃, 60 ℃ to 140 ℃, 60 ℃ to 120 ℃, 60 ℃ to 110 ℃, 60 ℃ to 105 ℃, 60 ℃ to 100 ℃, 70 ℃ to 120 ℃, 70 ℃ to 105 ℃, A temperature of 70°C to 100°C, 80°C to 120°C, 80°C to 105°C, 80°C to 100°C, 90°C to 120°C, 90°C to 105°C, 90°C to 100°C, or 95°C to 105°C It can be done in. The heating may be selected and performed without limitation as long as the sterilization by heating is promoted, and the heating time is 1 minute, 3 minutes, 5 minutes, 7 minutes, 9 minutes, 10 minutes, 13 minutes, 15 minutes, 17 minutes. , 20 minutes, and 25 minutes, and/or one lower limit selected from 60 minutes, 50 minutes, 40 minutes, 30 minutes, and 25 minutes. For example, 1 minute to 60 minutes, 1 minute to 40 minutes, 1 minute to 30 minutes, 5 minutes to 30 minutes, 9 minutes to 60 minutes, 9 minutes to 30 minutes, 9 minutes to 25 minutes, 10 minutes to 60 minutes, It may be performed in a time period of 10 minutes to 40 minutes, 10 minutes to 30 minutes, or 10 minutes to 25 minutes.

The heating may be performed until the log value of the number of microorganisms (CFU/ml) measured after heating becomes less than 6, for example, the log value of the number of microorganisms is 5.9 or less, 5.8 or less, 5.7 or less, 5.6 or less. , 5.5 or less, 5.3 or less, 5 or less, 4.8 or less, 4.5 or less, 4.3 or less, 4 or less, 3.8 or less, 3.5 or less, 3.2 or less, 3 or less, 2.8 or less, 2.5 or less, 2.3 or less, 2 or less, 1.9 or less, 1.8 Hereinafter, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1 or less, 0.8 or less, 0.5 or less, 0.3 or less, or may be performed until the point of 0. The log value of 0 may include 1 CFU/ml and a value that cannot be measured. When the heating of the food composition to which the plum or the processed product of plum is added is performed at the heating temperature and/or the heating time, the sterilization effect is sufficient for heat-resistant microorganisms, and the number of microorganisms can be reduced to a certain value or less. , As the sensory quality of the food manufactured by the above manufacturing method is not affected, there may be little change in the quality of the food.

The method of manufacturing the food may further include packaging and sealing the food composition. The packaging and sealing is to seal the food composition with a packaging material, and at this time, the food composition may be sealed to block and seal the food composition from the outside. The packaging and sealing may be performed, for example, after adding plums or processed products of plums to the food composition, or may be performed after heating the food composition to which the plums or processed products of plums are added. After the heating, the packaged and sealed food composition may be additionally heated in a sealed state. The additional heating is a process for sterilizing microorganisms remaining in the heated and sealed food composition, or microorganisms that may be introduced in the packaging process of the food composition by hand. The description of the packaging material is the same as described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms'.

The food produced by the above manufacturing method may be a liquid or gel-type food, for example, paste (chili paste, miso, ssamjang, soy sauce, etc.), salted fish, seasoning, cooking seasoning, beverages (alcohol, soft drinks, health drinks, etc.) Etc.), retort food such as soup in the form of a pouch, etc., but is not limited thereto. In addition, the food may be any food that can be distributed on the market in a sealed form. In particular, the food may be a food in which the environment in which it is distributed or stored is good for the growth of microorganisms, or may be a food that inevitably contains microorganisms due to its own characteristics. For example, the food may be a fermented food such as red pepper paste, miso, or ssamjang itself, or may be a food including the fermented food or prepared using the fermented food.

Food prepared through the above manufacturing method has a log value of the number of microorganisms (CFU/ml) measured after storage at a temperature of 20° C. to 30° C. for 7 to 21 days, less than 5, such as 4.9 or less, or 4.8 or less. , 4.7 or less, 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.8 or less, 3.5 or less, 3.2 or less, 3 or less, 2.8 or less, 2.5 or less, 2.3 or less, 2 or less, 1.9 It may be less than, 1.8 or less, 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1 or less, 0.8 or less, 0.5 or less, 0.3 or less, or 0. The log value of 0 may include 1 CFU/ml and a value that cannot be measured.

The microorganism may be a heat-resistant microorganism, and is the same as described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms'.

Furthermore, the present application provides a food composition comprising a food composition and a composition for promoting heat sterilization of heat-resistant microorganisms comprising a plum or a processed product of plum as an active ingredient. The food has a log value of less than 5 of the number of heat-resistant microorganisms (CFU/ml) measured after storage for 7 to 21 days at a temperature of 20° C. to 30° C. after heat sterilization. In addition, the food has a log value of the number of heat-resistant microorganisms (CFU/ml) measured after being stored for 7 to 21 days at a temperature of 20° C. to 30° C. after heat sterilization is 4.9 or less, 4.8 or less, 4.7 or less. , 4.6 or less, 4.5 or less, 4.4 or less, 4.3 or less, 4.2 or less, 4.1 or less, 4 or less, 3.8 or less, 3.5 or less, 3.2 or less, 3 or less, 2.8 or less, 2.5 or less, 2.3 or less, 2 or less, 1.9 or less, 1.8 It may be 1.7 or less, 1.6 or less, 1.5 or less, 1.4 or less, 1.3 or less, 1.2 or less, 1.1 or less, 1 or less, 0.8 or less, 0.5 or less, 0.3 or less, or 0. The log value of 0 may include 1 CFU/ml and a value that cannot be measured. Description of the heat sterilization, heating conditions, and the like are the same as those described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms'.

The plum or the processed product of plum is the same as described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms', and may be a processed product of ‘omae’ or ‘omae’ in which the immature fruit of the plum tree is fumigation with soot. The processed product of the plum may be processed by a conventional method in the technical field to which the present application belongs. In addition, unlike other natural extracts that simply exhibit antibacterial activity, it has been confirmed that the bactericidal effect of heat-resistant microorganisms is remarkably improved when the food to which it is added is heated in the case of the plum or the processed plum. Heat-resistant microorganisms can be sterilized more effectively.

The food composition is the same as described in relation to the'preparation method of food'.

As the food includes a composition for promoting heat sterilization of the heat-resistant microorganism, the plum or the processed product of plum is 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, based on 100% by weight of the food composition, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5% One lower limit selected from %, 9%, 9.5%, 9.9% and 10% by weight and/or 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50 Wt%, 40 wt%, 35 wt%, 30 wt%, 25 wt%, 20 wt%, 15 wt%, 14 wt%, 13 wt%, 12.5 wt%, 12 wt%, 11.5 wt%, 11 wt% , 10.5% by weight, 10.1% by weight and 10% by weight may be included in a range consisting of an upper limit selected from. For example, 0.5% to 99% by weight, 1% to 95% by weight, 1.5% to 90% by weight, 2% to 80% by weight, 2.5% to 70% by weight, 3% to 60% by weight, 3.5 wt% to 50 wt%, 4 wt% to 40 wt%, 4.5 wt% to 35 wt%, 5 wt% to 30 wt%, 5.5 wt% to 25 wt%, 6 wt% to 20 wt%, 6.5 wt% % To 15%, 7% to 14%, 7.5% to 13%, 8% to 12.5%, 8.5% to 12%, 9% to 11.5%, 9.5% to 11 wt%, 9.5 wt% to 10.5 wt%, 9.9 wt% to 10.1 wt%, 9.9 wt% to 10 wt%, 10 wt% to 10.1 wt%, 8 wt% to 12 wt%, 9 wt% to 12 wt% %, 9.5% to 12%, 9.9% to 12%, 10.1% to 12%, 8% to 11.5%, 8.5% to 11.5%, 9.5% to 11.5%, 9.9 wt% to 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11.5 wt%, 8.5 wt% to 11.5 wt%, 9 wt% to 11.5 wt%, 9.5 wt% to 11.5 wt%, 9.9 wt% % To 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11 wt%, 8.5 wt% to 11 wt%, 9 wt% to 11 wt%, 9.9 wt% to 11 wt%, 10 wt% to 11 wt%, 8 wt% to 10.5 wt%, 8.5 wt% to 10.5 wt%, 9 wt% to 10.5 wt%, 9.9 wt% to 10.5 wt%, 10 wt% to 10.5 wt%, 8 wt% to 10.1 wt% %, 8.5% to 10.1% by weight, 9% to 10.1% by weight, 9.5 It may be included in a weight% to 10.1 weight %, 8 weight% to 10 weight %, 8.5 weight% to 10 weight %, 9 weight% to 10 weight %, or 9.5 weight% to 10 weight %.

In addition, in the food, the plum or the processed product of plum is 0.5% by weight, 1% by weight, 1.5% by weight, 2% by weight, 2.5% by weight, 3% by weight, 3.5% by weight, 4%, 4.5%, 5%, 5.5%, 6%, 6.5%, 7%, 7.5%, 8%, 8.5%, 9%, 9.5%, 9.9% One lower limit selected as% and 10% by weight and/or 99% by weight, 95% by weight, 90% by weight, 80% by weight, 70% by weight, 60% by weight, 50% by weight, 40% by weight, 35% by weight, 30 Wt%, 25 wt%, 20 wt%, 15 wt%, 14 wt%, 13 wt%, 12.5 wt%, 12 wt%, 11.5 wt%, 11 wt%, 10.5 wt%, 10.1 wt% and 10 wt% It may be included in a range consisting of one upper limit selected from. For example, 0.5% to 99% by weight, 1% to 95% by weight, 1.5% to 90% by weight, 2% to 80% by weight, 2.5% to 70% by weight, 3% to 60% by weight, 3.5 wt% to 50 wt%, 4 wt% to 40 wt%, 4.5 wt% to 35 wt%, 5 wt% to 30 wt%, 5.5 wt% to 25 wt%, 6 wt% to 20 wt%, 6.5 wt% % To 15%, 7% to 14%, 7.5% to 13%, 8% to 12.5%, 8.5% to 12%, 9% to 11.5%, 9.5% to 11 wt%, 9.5 wt% to 10.5 wt%, 9.9 wt% to 10.1 wt%, 9.9 wt% to 10 wt%, 10 wt% to 10.1 wt%, 8 wt% to 12 wt%, 9 wt% to 12 wt% %, 9.5% to 12%, 9.9% to 12%, 10.1% to 12%, 8% to 11.5%, 8.5% to 11.5%, 9.5% to 11.5%, 9.9 wt% to 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11.5 wt%, 8.5 wt% to 11.5 wt%, 9 wt% to 11.5 wt%, 9.5 wt% to 11.5 wt%, 9.9 wt% % To 11.5 wt%, 10 wt% to 11.5 wt%, 8 wt% to 11 wt%, 8.5 wt% to 11 wt%, 9 wt% to 11 wt%, 9.9 wt% to 11 wt%, 10 wt% to 11 wt%, 8 wt% to 10.5 wt%, 8.5 wt% to 10.5 wt%, 9 wt% to 10.5 wt%, 9.9 wt% to 10.5 wt%, 10 wt% to 10.5 wt%, 8 wt% to 10.1 wt% %, 8.5% to 10.1% by weight, 9% to 10.1% by weight, 9.5 It may be included in a weight% to 10.1 weight %, 8 weight% to 10 weight %, 8.5 weight% to 10 weight %, 9 weight% to 10 weight %, or 9.5 weight% to 10 weight %.

The microorganism may be a heat-resistant microorganism, and is the same as described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms'.

The food may be a liquid or gel-type food, and is the same as described in relation to the food subject to heat sterilization by treating the'composition for promoting heat sterilization of heat-resistant microorganisms'. In particular, the food may be a food whose distribution or storage environment is good for growth of microorganisms, or may be a food that inevitably contains microorganisms due to its own characteristics, and the food may be a fermented food. The fermented food may be at least one selected from the group consisting of red pepper paste, soybean paste, and ssamjang. The food may be a fermented food such as red pepper paste, miso, or ssamjang itself, or may be a food including the fermented food or prepared using the fermented food.

In particular, the sterilization promoting activity by the plum or the processed product of plum may be particularly effective in sterilizing heat-resistant microorganisms as described above, which was not easily controlled even through conventional heat treatment. Accordingly, the food whose sterilization of microorganisms is promoted as described above may be suitable for distribution at room temperature, and the food may be for normal temperature distribution.

In addition, the food may be a packaged food product sealed with a packaging material. In this case, the packaged food product may be sealed so that the food is completely blocked and sealed. The packaged food product in a form sealed with the packaging material may be a product subjected to heating or heat sterilization before and/or after packaging. The description of the packaging material is the same as described in relation to the'composition for promoting heat sterilization of heat-resistant microorganisms'. The packaged food product can be cooked easily and quickly with only a simple process such as reheating, or even eaten without additional cooking, making it convenient to store, store, transport, and carry, for example, processing for room temperature distribution such as a retort type. It can be a food product.

Hereinafter, the present application will be described in detail by experimental examples.

However, the following experimental examples specifically exemplify the present application, and the contents of the present application are not limited by the following examples.

[Experimental Example 1]

Selection of natural products with antibacterial activity against heat-resistant microorganisms

In order to select natural products that have antibacterial activity against heat-resistant microorganisms, plum, cornus milk, goryeon blood, gold and silver flower, quince, yellow white, gold, pomegranate skin, almond and oleander are extracted with 75% alcohol and filtered. It was concentrated in vacuo to prepare a concentrated solution. And using this, materials having antimicrobial activity against representative heat-resistant microorganisms Bacillus subtillis (ATCC6633), Bacillus licheniformis (KCTC1659) and Bacillus amyloliquefaciens (KCTC1660) were screened by MIC (minimum inhibitory concentration) test.

The MIC test was conducted after inoculating 3 kinds of Bacillus strains at a level of ^{10 5} in Tryptic soy broth (Difco) in which the concentrates of the natural materials were added at concentrations of 0.20%, 0.50%, 1%, 2% and 4%, respectively. It was carried out as a method of confirming the presence or absence of inhibition of the strain by culturing.

division content 4% 2% One% 0.50% 0.20% plum Brix 5.7 5.2 4.5 4.2 4 pH 3.55 4.00 4.58 5.32 6.25 Bacillus subtilis - - - + + Bacillus licheniformis - - - + + Bacillus amyloliquefaciens - - + + + Cornus Brix 5.2 4.6 4.2 4 3.9 pH 5.9 6.62 6.91 7.01 6.95 Bacillus subtilis + + + + + Bacillus licheniformis + + + + + Bacillus amyloliquefaciens + + + + + Blood Brix 4.5 4.2 3.9 3.9 3.9 pH 7.67 7.06 7.05 7.06 6.85 Bacillus subtilis + + + + + Bacillus licheniformis + + + + + Bacillus amyloliquefaciens + + + + + Gold and silver coins Brix 4.8 4.4 4.2 4 3.8 pH 6.98 7.08 7.12 7.14 7.15 Bacillus subtilis + + + + + Bacillus licheniformis - + + + + Bacillus amyloliquefaciens - + + + + Quince Brix 4.6 4.3 4 3.8 3.8 pH 6.85 7.02 7.09 7.13 7.14 Bacillus subtilis + + + + + Bacillus licheniformis + + + + + Bacillus amyloliquefaciens + + + + +

division content 4% 2% One% 0.50% 0.20% Yellow white Brix 4.7 4.4 4.1 3.9 3.9 pH 7.07 7.13 7.14 7.15 7.18 Bacillus subtilis - + + + + Bacillus licheniformis - + + + + Bacillus amyloliquefaciens - + + + + Gold Brix 4.8 4.4 4.1 3.9 3.9 pH 7.11 7.11 7.13 7.15 7.16 Bacillus subtilis - + + + + Bacillus licheniformis - + + + + Bacillus amyloliquefaciens - + + + + Pomegranate blood Brix 4.5 4.2 3.9 3.8 3.8 pH 6.93 7.04 7.1 7.13 7.15 Bacillus subtilis - - - + + Bacillus licheniformis - - - - + Bacillus amyloliquefaciens - - - + + Passersby Brix 4.2 3.6 3.4 3.3 3.8 pH 6.93 6.9 6.88 6.89 7.01 Bacillus subtilis + + + + + Bacillus licheniformis + + + + + Bacillus amyloliquefaciens + + + + + gallnut Brix 4.6 3.4 3.2 3 2.8 pH 6.15 6.55 6.72 6.82 6.97 Bacillus subtilis - - - - + Bacillus licheniformis - - - - + Bacillus amyloliquefaciens - - - - +

As a result, as shown in Tables 1 and 2, it was confirmed that among the 10 natural products, plum, pomegranate, and ovary exhibited antimicrobial activity at a significant level against the three microorganisms.

[Experimental Example 2]

Confirmation of bacteriostatic activity

In order to confirm the concentration having the effect of promoting sterilization during heat sterilization of the natural product of Experimental Example 1, the plum concentrate obtained in Experimental Example 1, the pomegranate skin concentrate, and the five-baeja concentrate were respectively added to the commercially available doenjang in the total weight of the miso. 0% by weight, 1% by weight, 3% by weight, 5% by weight, 7% by weight, and 10% by weight are added, and after 20 minutes of bathing in boiling water (100°C), use the general bacterial count test method before food code. The number of microorganisms (CFU/ml) was measured, and the results are shown in Tables 3 to 5 below as log values (log CFU/ml).

Number of microorganisms (Log CFU/ml) Miso before heating 7.7 Doenjang with 0% by weight of plum concentrate 6.0 Doenjang with 1% by weight of plum concentrate 3.7 Doenjang with 3% by weight of plum concentrate 3.2 Doenjang with 5% by weight of plum concentrate 2.5 Doenjang with 7% by weight of plum concentrate 1.3 Doenjang with 10% by weight of plum concentrate 0

Number of microorganisms (Log CFU/ml) Miso before heating 7.7 Doenjang with 0% by weight of pomegranate peel concentrate 6.0 Doenjang with 1% by weight of pomegranate peel concentrate 5.5 Doenjang with 3% by weight of pomegranate peel concentrate 5.2 Doenjang with 5% by weight of pomegranate peel concentrate 5.0 Doenjang with 7% by weight of pomegranate peel concentrate 4.4 Doenjang with 10% by weight of pomegranate peel concentrate 4.0

Number of microorganisms (Log CFU/ml) Miso before heating 7.7 Doenjang with 0% by weight of Obaeja concentrate added 6.0 Doenjang with 1% by weight of Obaeja concentrate added 5.8 Soybean paste with 3% by weight of Obaeja concentrate added 5.6 Soybean paste with 5% by weight of baeja concentrate added 5.5 Doenjang with 7% by weight of baeja concentrate added 5.2 Doenjang with 10% by weight of Obaeja concentrate added 5.0

As a result, it was confirmed that the strain of the microorganism was controlled to an unmeasurable level when the plum concentrate was added in an amount of 10 wt% or more among the concentrates of three kinds of natural products.

[Experimental Example 3]

Confirmation of antibacterial promotion activity according to heat treatment time

For the plum concentrate, pomegranate concentrate, and cucumber concentrate having excellent antibacterial activity in Experimental Example 1, based on the concentration result of Experimental Example 2, commercially available doenjang, in an amount of 10% by weight based on the total weight of the soybean paste, respectively. Plum concentrate, pomegranate skin concentrate, and nutmeg concentrate were added, and the number of microorganisms was measured in the same manner as in Experimental Example 2, every 5 minutes, while bathing in boiling water (100°C), and the result was calculated as a log value (log CFU/ml) shown in Table 6 and FIG. 1 below.

Number of microorganisms (Log CFU/ml) Heat treatment time (min) Commercially available miso Doenjang with 10% by weight of plum concentrate Doenjang with 10% by weight of pomegranate peel concentrate Soybean paste with 10% by weight of baeja concentrate 0 7.8 7.8 7.8 7.8 5 7.8 6.9 7.3 7.4 10 7.3 3.8 6.1 6.5 15 6.6 2.0 5.5 6.2 20 6.3 - 4.0 5.0 25 5.6 - 3.0 4.2

As a result, in Experimental Example 2, in the case of the pomegranate skin concentrate and the five baeja concentrate, which showed excellent antibacterial effects even at a low concentration before heat sterilization, it was confirmed that it was limited to microbial control during heat sterilization, whereas the plum concentrate was in an amount of 10% by weight. It was confirmed that the added doenjang had completely controlled microorganisms after 20 minutes of heat treatment.

[Experimental Example 4]

Confirmation of preservation after heat treatment

Even in the condition that the initial microbial concentration was not completely controlled even when the plum concentrate was added, an experiment was conducted to confirm the sustained effect of sterilization according to storage period.

To commercially available soybean paste, the plum concentrate obtained in Experimental Example 1 was added in an amount of 10% by weight of the total weight of the soybean paste, and after boiling water (100°C) for 10 minutes and 15 minutes, after bathing at room temperature (25 ℃) for 2 weeks, and after 1, 2, 7 and 14 days elapsed, the number of microorganisms was measured in the same manner as in Experimental Example 2, and it was confirmed to what extent the sterilized state persisted. The number of microorganisms measured as described above is shown in Table 7 and Figure 2 below as log values (log CFU/ml).

Number of microorganisms (Log CFU/ml) Storage period Commercially available miso Add plum concentrate x Add plum concentrate O Add plum concentrate x Add plum concentrate O Heating temperature heating
x 100℃ 100℃ 100℃ 100℃ Heating time 10 minutes 10 minutes 15 minutes 15 minutes 0 days 7.63 6.84 3.95 5.49 1.00 1 day 7.19 4.13 5.28 1.30 2 days 7.22 4.02 5.10 1.00 7 days 7.00 3.71 5.28 - 14 days 7.08 3.90 5.23 1.00

As a result, when the plum concentrate was added, it was confirmed that the bactericidal state persisted for a long time even when stored for a long time.

In the above, representative experimental examples of the present application have been exemplarily described, but the scope of the present application is not limited to the specific experimental examples as described above, and those of ordinary skill in the relevant field are within the scope of the claims of the present application. It will be possible to change it accordingly.

Claims (14)

A composition for promoting heat-resistant microbial heat sterilization, comprising plums or processed products of plums as an active ingredient. The method according to claim 1,
The plum is ohmaein, heat-resistant microbial heat sterilization promoting composition. The method according to claim 1,
The composition for promoting heat sterilization is to promote heat sterilization at a temperature of 60°C to 150°C, a composition for promoting heat-resistant microbial heat sterilization. The method according to claim 1,
Heat-sterilized food containing the composition for promoting heat sterilization has a log value of the number of microorganisms (CFU/ml) measured after storage at a temperature of 20°C to 30°C for 7 to 21 days is less than 5, heat-resistant microorganisms Composition for accelerating heat sterilization. Adding a plum or a processed product of plum to the food composition,
A method for producing food comprising heating the food composition to which the plum or the processed product of the plum is added. The method of claim 5,
The plum or the processed product of the plum is to be added so as to have an amount of 0.5% by weight or more based on 100% by weight of the food composition. The method according to claim 5 or 6,
The heating is to be carried out at a temperature of 60 ℃ to 150 ℃, the manufacturing method of food. A food composition comprising a food composition and the composition of claim 1,
The food is heat-sterilized and then stored at a temperature of 20°C to 30°C for 7 to 21 days, and the log value of the number of heat-resistant microorganisms (CFU/ml) measured after storage is less than 5, food. The method of claim 8,
The food is heat-sterilized and then stored at a temperature of 20°C to 30°C for 7 to 21 days, and then the log value of the number of heat-resistant microorganisms (CFU/ml) measured is 1.5 or less. The method of claim 8,
The plum is a food that is ohmaein. The method of claim 8,
The plum or the processed product of plum is a food that is contained in an amount of 0.5% by weight or more, based on 100% by weight of the food composition. The method of claim 8,
The food is a food that is a fermented food. The method of claim 12,
The fermented food is at least one food selected from the group consisting of red pepper paste, soybean paste, and ssamjang. The method of claim 8,
The food is for normal temperature distribution.

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