| 摘要 |
The present invention relates to a method for improving sterilizing efficiency against heat-resistant microorganisms by adding an acid to a paste food before heat sterilization to adjust the pH of the paste food. The acid may be any one selected from the group consisting of hydrochloric acid, glacial acetic acid, citric acid, sulfuric acid, hydrogen peroxide, sodium sulfite, and phosphoric acid. The pH-adjusted paste food before the heat sterilization may have a pH value of 1-3. The heat sterilization may be conducted at 65-85°C for 10-120 minutes. The method of the present invention may further comprise a step of adding a base to the paste food after the heat sterilization, thereby returning the pH value of the paste food to the state before addition of the acid. The base may be any one selected from the group consisting of caustic soda, sodium citrate, sodium phosphate, potassium tertiary phosphate, and calcium hydroxide. Further, the present invention relates to a paste food, which is sterilized by the above method to have 10^5 or smaller general bacteria. The present invention, that is, the method for improving sterilizing efficiency against heat-resistant microorganisms by adding an acid to a paste food before heat sterilization to adjust the pH of the paste food, is used to control the number of general bacteria even without deteriorating functions and properties of the paste food, thereby supplying a stable paste food. |
