JP2000169891A - Detergent for tableware capable of preventing rough hand and contributing to protection of environment, and preparation of detergent for removing stain - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a natural environmental protection type detergent having excellent cleaning power and sterilizing power. SOLUTION: This detergent comprises a culture product as an active ingredient obtained by culturing a mixed bacteria containing a bacterium belonging to Lactobacillus casei subsp. casei, a bacterium belonging to Lactobacillus brevis, a bacterium belonging to Lactobacillus plantarum, a bacterium belonging to Lactobacillus alimentarius and a bacterium belonging to Saccharomyces cerevisiae in a medium containing potato, apple, carrot, boiled rice, a saccharide, wheat flour and water, fermenting the cultured product, collecting a fermented material, adding chitosan to the fermented material and culturing the mixture to give the culture product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cleaning agent that can contribute to protection of the natural environment, that is, a cleaning agent of a natural environment conservation type.

[0002]

2. Description of the Related Art Conventionally used synthetic detergents include:
It is chemically synthesized as a raw material such as petroleum, and its main component is an alkyl allyl sulfonate. The advantage of synthetic detergents is that they can be used with hard water and have strong cleaning power.
The disadvantage is that it is not easily degraded in nature, has a significant effect on water quality and ecosystems, and causes environmental problems. Therefore, development of a natural environment-conserving cleaning agent having an excellent detergency equivalent to that of a synthetic cleaning agent and using a natural material as an active ingredient is desired.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a natural environment-conserving detergent having excellent detergency equivalent to that of a synthetic detergent and containing natural materials as active ingredients. .

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that Lactobacillus
Kasei Subspecies Kasei (Lactobacillus ca
lactobacillus sei subsp. casei)
A microorganism belonging to Lactobacillus brevis, Lactobacillus plantaru
m), microorganisms belonging to Lactobacillus alimentarius, and Saccharomyces cerevi
siae) is cultured in a medium containing potatoes, apples, carrots, rice, sugar, flour and water, and fermented. The fermented product is collected, and chitosan is contained in the fermented product. By adding and culturing, it was found that chitosan was decomposed into a water-soluble liquid. And
It has been found that a detergent containing a culture containing chitosan decomposed into a water-soluble liquid as an active ingredient has excellent detergency and antibacterial activity. In addition, the present inventors have found that a detergent containing this culture as an active ingredient does not adversely affect the natural environment such as water quality and ecosystem, and can contribute to protection of the natural environment.

[0005] Based on these findings, the present invention has been completed. That is, the present invention relates to Lactobacillus
Kasei Subspecies Kasei (Lactobacillus ca
lactobacillus sei subsp. casei)
A microorganism belonging to Lactobacillus brevis, Lactobacillus plantaru
m), microorganisms belonging to Lactobacillus alimentarius, and Saccharomyces cerevi
siae) is cultured in a medium containing potatoes, apples, carrots, cooked rice, sugar, flour, and water, and fermented. The fermented product is collected, and chitosan is added to the fermented product. A cleaning agent comprising, as an active ingredient, a culture obtained by culturing the product.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The cleaning agent of the present invention comprises Lactobacillus casei subsp. Case.
Lactobacillus brevis (Lacto)
bacillus brevis)
A microorganism belonging to Lactobacillus plantarum, Lactobacillus alimentarius (Lactobacil
lus alimentarius), and a mixed microorganism containing a microorganism belonging to Saccharomyces cerevisiae (Saccharomyces cerevisiae), cultured in a medium containing potatoes, apples, ginseng, rice, sugar, flour and water, and fermented. It is characterized by containing a culture obtained by collecting a fermentation product, adding chitosan to the fermentation product and culturing it, as an active ingredient.

In the present invention, first, Lactobacillus casei subspecies casei (Lactobacillus
casei), a microorganism belonging to Lactobacillus brevis,
Lactobacillus planta
rum), a microorganism belonging to Lactobacillus alimentarius,
And Saccharomyces cere
visiae) (hereinafter referred to as "mixed microorganisms") is cultured in a medium containing potatoes, apples, carrots, rice, sugar, flour, and water, and fermented (hereinafter, this culture is referred to as "mixed microorganisms"). First culture ”). Here, the medium used in the first culture is a medium containing potatoes, apples, carrots, cooked rice, sugar, flour, and water.

[0008] The medium used in the first culture may contain any components other than potatoes, apples, carrots, cooked rice, sugar, flour and water as long as the mixed microorganism can grow. For example, it may contain yam, sweet potato (including the outer skin part), etc., and the content of those components is
There is no particular limitation as long as the mixed microorganism can grow.
Potato, apple, ginseng, rice, sugar, flour and water content in the medium used in the first culture is not particularly limited, but potato 45-55 parts by weight, apple 45-55
Parts by weight, carrot 45-55 parts by weight, rice rice 35-45 parts by weight, sugar 15-
It is preferably 25 parts by weight, 40 to 50 parts by weight of flour and 45 to 55 parts by weight of water.

[0009] The rice, sugar, flour and water contained in the medium used in the first culture are preferably white rice, brown rice, strong flour and natural water, respectively. Here, as natural water, for example, groundwater, rainwater,
Natural water such as well water can be used, and commercially available natural water (“Rokko's delicious water” manufactured by House Foods, Inc. YK)
Etc.) can also be used. In addition, it is preferable to use flour that has been passed through a screen having a fine mesh (for example, a commercially available product such as “Kitchen cachet stainless steel screen” manufactured by Peace Co.) to provide oxygen.

The mixed microorganism used in the first culture is Lactobacillus casei subspecies casei (Lact.
casei), a microorganism belonging to Lactobacillus brevis, Lactobacillus plantarum (Lactobacil
lus plantarum), microorganisms belonging to Lactobacillus alimentarius, and Saccharomyces cerevisiae (Saccharo).
myces cerevisiae). The mixed microorganism used in the first culture may include a microorganism other than the above five microorganisms.

Here, Lactobacillus casei subsp. Cas
As microorganisms belonging to ei), Lactobacillus casei subspecies casei (Lactobacillus casei su
Any microorganism may be used as long as it belongs to bsp. casei), but it is preferable to use the 47072470-isolated strain a. In addition, Lactobacillus brevis (Lactobacillus
As a microorganism belonging to Lactobacillus brevis, any microorganism may be used as long as it belongs to Lactobacillus brevis, but it is preferable to use the 47072470-isolated b strain. In addition, as microorganisms belonging to Lactobacillus plantarum, Lactobacillus plantarum (Lactobacillus plantarum)
S. plantarum), any microorganism may be used, but it is preferable to use the 47072470-isolated c strain. In addition, Lactobacillus Alimentarius (Lact
As a microorganism belonging to obacillus alimentarius, Lactobacillus alimmentarius (Lactobacillus alim)
entarius), any microorganism may be used, but it is preferable to use the 47072470-isolated strain d. In addition, Saccharomyce cerevisiae (Saccharomyce
As a microorganism belonging to Saccharomyces cerevisiae, any microorganism may be used as long as it belongs to Saccharomyces cerevisiae.
Preferably, an isolated yeast strain is used.

The 47072470-isolated strain a is FERM P-148.
The 47072470-isolated b strain as FERM P-14892 as 91, the 4707470-isolated c strain as FERM P-14893 as 4707
The 2470-isolated strain d strain has been deposited as FERM P-14894, and the 47072470-isolated yeast strain has been deposited as FERM P-14890, respectively, at the Research Institute of Biotechnology and Industrial Technology, National Institute of Advanced Industrial Science and Technology (Deposit date: April 12, 1995). Day). Further, the mycological properties of the 47072470-isolated strains a to d and the 47072470-isolated yeast strains are described in Japanese Patent No. 273176.
It is described in the specification of No. 3.

The cultivation of the mixed microorganism is carried out in a medium containing potatoes, apples, carrots, rice, sugar, flour and water. The culturing conditions are not particularly limited as long as the mixed microorganism can ferment the medium components. Not done. Here, "fermentation" means that the organic substances in the medium are decomposed by microorganisms. The culturing temperature can be 5 to 38 ° C, but is preferably 32 to 35 ° C from the viewpoint of culturing time.
However, rather than culturing at a temperature exceeding 30 ° C., culturing overnight using a refrigerator or the like is preferable because fermentation is slow and the state of peaking continues for a long time (3 to 4 days). .

[0014] The pH of the medium can be 5.0 to 8.0, but is preferably 6.0 to 7.0. The pH of the medium can be adjusted according to a conventional method. The culturing time can be appropriately set according to other culturing conditions such as culturing temperature. For example, when culturing at 5 to 10 ° C. by using a refrigerator or the like, the culturing time can be as long as about 40 to 43 hours in the initial stage and about 10 to 15 hours in the second and subsequent times.
When culturing at ~ 35 ° C, the culturing time can be about 2-3 hours. The culture method is not particularly limited, for example, shaking culture, culture under aeration conditions using a jar fermenter, a lid with a cloth bottle or Japanese paper using a glass bottle with a wide open bottom or a pot of pottery and the like. Culture methods such as cultivation in a conditioned state can be used.

[0015] More specifically, the culture of the mixed microorganism can be performed as follows. First, peel potatoes, apples and carrots, and wash them with running water. These potatoes, apples and carrots are about
It is preferable to cut into a size of about 1.5 cm square. Next, mix potatoes, apples, carrots, cooked rice and water,
Crush and stir with a mixer. Without squeezing the contents of the obtained mixture, sugar and mixed microorganisms are respectively added, and flour that has been sieved is added and stirred. At this time, from the viewpoint of culturing microorganisms, it is preferable to add flour and stir the mixture so that the mixture is not sticky and softer than miso. In addition, by stirring well, the mixed microorganisms can be uniformly dispersed, and the nutrients and oxygen can be uniformly dispersed. The mixture thus obtained is preferably stored at about 4 to 5 ° C. with a lid made of Japanese paper or a clean cloth so that the mixed microorganisms can breathe. You need to be careful. If the container is a wide-mouthed bottle, the area of the culture in contact with the air can be increased and oxygen can be sufficiently supplied. The culture after completion of the culture can also be used as a starter (original species) for performing the first culture. If the culture is used as a starter,
Wild potatoes and the like can be added to a newly used medium. For example, when using 150 parts by weight of the culture as a starter, 40 parts by weight of yam as a medium, 30 parts by weight of potato, 100 parts by weight of apple, 100 parts by weight of carrot, 80 parts by weight of rice and rice,
A mixture containing 150 parts by weight of water, about 100 parts by weight of flour, and 40 parts by weight of sugar (total of 640 parts by weight) can be used. A portion of the culture is obtained.

In the present invention, after the first culture, a fermentation product is collected, and chitosan is added to the fermentation product and cultured (hereinafter, this culture is referred to as "second culture"). Here, the term “fermented product” includes not only the fermented product obtained by the first culture, but also a product obtained by subjecting the fermented product to a treatment such as filtration.
The treatment applied to the fermented product can be performed according to a conventional method.

Chitin is an aminopolysaccharide that constitutes the shell of crustaceans and insects, and chitosan is deacetylated chitin. Therefore, chitosan can be obtained by deacetylating chitin. For example, chitin can be obtained by removing lime contained in the carapace (for example, crabs) with dilute acid and removing proteins contained in the carapace with dilute alkali, and removing chitin with concentrated alkali. Chitosan can be obtained by acetylation. As the chitosan to be added at the time of the second culture, a commercially available one can be used in addition to the one produced by the above method.

The amount of chitosan to be added can be appropriately set depending on the amount of fermentation product obtained by the first culture, the number of microorganisms in the fermentation product, and the like, but is usually 10 to 80 g per liter of fermentation product. The second culture is performed by adding chitosan to the fermented product obtained in the first culture, and the culture conditions are not particularly limited as long as the mixed microorganism can degrade chitosan.
The culture temperature can be 10-32 ° C, but 28-30 ° C
It is preferred that Further, the pH of the medium can be 5.0 to 8.0, but is preferably 6.8 to 7.0.

The culturing time can be appropriately set according to other culturing conditions such as culturing temperature, but it is preferable to perform culturing until the chitosan added to the fermentation broth is completely decomposed. For example, if the culture temperature is 29-30 ° C,
The culture time can be 4 to 5 days, and the culture temperature is 27 to
In the case of 28 ° C., the culture time can be 7 to 10 days. The culture method is not particularly limited, for example, shaking culture, culture under aeration conditions using a jar fermenter, a lid with a cloth bottle or Japanese paper using a glass bottle with a wide open bottom or a pot of pottery and the like. Culture methods such as cultivation in a conditioned state can be used.

The detergent of the present invention comprises a culture obtained by the second culture as an active ingredient. Here, as the “culture”, in addition to the culture itself obtained by the second culture,
A culture obtained by subjecting a culture to filtration, heating, pasteurization or the like is also included. The treatment applied to the culture can be performed according to a conventional method. For example, when the purpose is to remove enzymes from the culture, from the viewpoint of preventing denaturation of other components in the culture,
Can be heated to 60-80 ° C. When the purpose is to sterilize the culture, the culture can be heated to 60 to 80 ° C.

The detergent of the present invention may be the culture itself obtained by the second culture, but is generally mixed with a suitable liquid carrier to form a formulation. As the liquid carrier, for example, water (eg, tap water, distilled water, etc.), alcohols (eg, methanol, ethanol, etc.), ethers (eg, ethylene glycol, etc.), sodium hydroxide aqueous solution alone, or Two or more of these can be used in combination. Further, the cleaning agent of the present invention,
One or more surfactants, stabilizers, viscosity modifiers, commercially available kitchen detergents, fatty acid detergents, alkaline detergents, laundry detergents, etc. may be added as necessary. . When the culture is formulated by mixing with an appropriate liquid carrier, the concentration of the culture, which is the active ingredient, can be 30 to 60 ml per liter of the detergent, but is preferably 40 to 60 ml. , And more preferably 50 to 60 ml.

The cleaning agent of the present invention can be used for oil stains, dish stains,
It has excellent detergency against various stains such as stains on cooking utensils, stains on vegetables and fruits, and stains on clothes. Further, since the detergent of the present invention has antibacterial activity, it can also exert a disinfecting effect. The cleaning agent of the present invention can be used as a cleaning agent for any products such as metal products, plastic products, porcelain, lacquerware, and silver products. For example, tableware, gas ranges, ventilation fans, walls, shutters, metal window frames, bathroom and toilet tiles, glass, steel furniture,
It can be used as a cleaning agent for car interiors and the like. When using the cleaning agent of the present invention, the concentration of the active ingredient and the amount of use can be appropriately set depending on the type of the product to be cleaned.

[0023]

[Example 1] Peel potatoes, apples and carrots, wash with running tap water, and wash approximately 1.5 cm each.
Cut into corners. Mix 50 g of cut potatoes, 50 g of apples and 50 g of ginseng, 40 g of white rice, and 50 cc of natural water,
The mixture was placed in a mixer (National Juicer Mixer MJ- (32)) for 50 to 50 seconds. The resulting mixture had a shale pink color and was smooth and thick.

To this mixture, 20 g of trisucrose is added, and at the same time, one platinum loop of dry cells of a microorganism belonging to Lactobacillus casei subsp. Casei, Lactobacillus brevis 1) Dried cells of microorganisms belonging to
Shirokane loop, Lactobacillus plantarum (Lactobacillu)
s plantarum), one dry loop of microorganisms belonging to the strain Lactobacillus alim
entarius), one platinum loop of dried cells of microorganisms belonging to S. entarius, and Saccharomyces cerevisia
One platinum loop of dried cells of the microorganism belonging to e) was added and mixed well.

Next, strong flour applied to a sieve (kitchen cachet stainless steel sieve manufactured by Peace Co.) was added to the mixture so that the viscosity of the mixture became softer than that of the miso, and the mixture was stirred and mixed. The resulting mixture was placed in a deep-bottomed glass bottle (empty bottle of instant coffee) and covered with a cloth. The pH of the medium was adjusted so as to be in the range of 5.0 to 8.0, and the medium was cultured at 32 to 35 ° C for 2 to 3 hours and fermented. After the fermentation, the volume of the obtained fermented product was about twice as large as the initial volume.

After adjusting the pH of the fermented product to 6.8-7.0,
Chitosan was added at a rate of 30 g to 1 L of the fermented product, and the mixture was cultured under aeration and agitation at room temperature for about 7 to 10 days. as a result,
Chitosan was decomposed into a transparent water-soluble liquid (hereinafter, referred to as “chitosan decomposition product”). This chitosan degradation product
25 ml of commercial kitchen detergent (Joy (P & G)) 50
The mixture was diluted with about 425 ml of tap water, heated to about 60 ° C. for about 1 minute, cooled, and filtered. The obtained filtrate is hereinafter referred to as "cleaning agent A".

Using cleaning agent A, stain the Western dishes (10 sheets) on which the steak was placed, and use the frying pan (1
), Tempura pan (1) and stainless steel cooking utensils (5
), Used glass (10 pcs), smelled plastic container and colander (1 each), silver spoon (10 pcs), fruit (10 apples),
The amount of the cleaning agent A required at that time was measured. When the cleaning agent A was used to remove the above dirt, the cleaning agent A was directly attached to a sponge without dilution.

Further, the above-mentioned synthetic detergent for kitchen (hereinafter referred to as "cleaning agent B") was used to remove the above dirt, and the amount of cleaning agent B required at that time was measured. When removing the dirt using the cleaning agent B, the cleaning agent B
Was directly attached to a sponge without dilution, and detergent B was put in a washing tub and diluted with tap water (0.75 ml of detergent B per 1 L of tap water), and the sponge and the washing tub were used.
Further, when the above-mentioned dirt was removed by using the detergent B, the detergent B was directly attached to a sponge without being diluted. Further, when removing the above dirt using the cleaning agent B, the cleaning agent B was diluted with tap water and used (1 L of tap water).
Cleaning agent B 1.25 ml). When the above-mentioned stains were removed by using the detergent B, the detergent B was diluted with tap water and used (0.64 ml of the detergent B per 1 L of tap water). Tables 1 and 2 show the amounts of the cleaning agents A and B required for removing the above-mentioned stains.

[0029]

[Table 1]

[0030]

[Table 2]

The values in parentheses in Table 1 indicate the detergent A
Shows the kitchen detergent content in the kitchen. As shown in Table 1,
The total amount of the cleaning agent A required for removing the above-mentioned dirt was 48.5 ml. Detergent A total consumption 48.5ml
Among them, the content of the synthetic detergent for kitchen is 4.85 ml. On the other hand, as shown in Table 2, the synthetic amount of the cleaning agent B required to remove the above-mentioned stains was 36.75 ml. Cleaning agent B
Is a kitchen detergent itself, so the amount of kitchen detergent used is also 36.75 ml.

Therefore, by using the cleaning agent A,
It has been found that high detergency is exhibited with a small amount of synthetic detergent. This revealed that the chitosan decomposition product had high detergency. Further, it has been clarified that the use of the detergent A can reduce the amount of the synthetic detergent to be used, thereby preventing environmental destruction that can occur when the synthetic detergent is used as it is. In addition, when the cleaning agent A was used, not only the smell of the “smelled plastic containers and colanders” but also the smell could be removed, but when the cleaning agent B was used, the dirt was removed. I could do it, but I couldn't smell it.

Further, when the cleaning agent A is used,
After washing, it is clear that the tableware has a shine, the foam is good, the water for rinsing is small, the hands are not rough, the foam is good, and the dirt can be removed quickly and efficiently. It became. Here, the reason why hand roughening does not occur when the detergent A is used is that the chitosan decomposed product exhibits viscosity, moisture retention, water retention, emulsification, viscosity increasing, etc. It is considered that this is because the adsorption of the components to the hands is suppressed and the stratum corneum is prevented from being exposed. Furthermore, after preparing the detergent A,
It has also been clarified that the preservation for 2 days improves the effect of the detergent A on preventing roughening of hands, foaming effect, detergency and the like.

[0034]

According to the present invention, a natural environment-conserving cleaning agent having excellent detergency and sterilizing power is provided. Since the active ingredient of the detergent of the present invention is derived from natural products, it is easily and rapidly biodegraded even if excreted as it is in the natural world, and does not adversely affect the environment and ecosystem. The cleaning agent of the present invention has excellent detergency and sterilization power, and is therefore useful as a cleaning agent for various products.

The cleaning agent of the present invention can easily and quickly clean oily stains on tableware, stains on tableware, stains on cooking utensils, stains on vegetables and fruits, stains on clothes, etc. Rinsing of the product can be performed easily and quickly, and furthermore, it is possible to prevent roughening of the hands of the user and deterioration of various products. In addition, the cleaning agent of the present invention has the same level of cleaning power as a cleanser, but does not contain an abrasive like a cleanser, so that it can exhibit excellent cleaning power without damaging the surface of various products. it can.

Claims (3)

[Claims] 1. A microorganism belonging to Lactobacillus casei subsp. Casei, Lactobacillus brevis (Lactobacil)
lus brevis), microorganisms belonging to Lactobacillus plantarum,
Lactobacillus alimentarius (Lactobacillus al
imentarius) and a mixed microorganism containing a microorganism belonging to Saccharomyces cerevisiae are cultured in a medium containing potatoes, apples, carrots, rice, sugar, flour and water, fermented, and then fermented. A detergent comprising a culture obtained by collecting a substance, adding chitosan to the fermented product and culturing the resultant, as an active ingredient. 2. The washing method according to claim 1, wherein the cooked rice is white rice, the sugar is brown sugar, the flour is strong flour, and the water is natural water. Agent. 3. The method according to claim 1, wherein the culture medium comprises 45 to 55 parts by weight of potato,
45 to 55 parts by weight of apple, 45 to 55 parts by weight of carrot, 35 to 45 parts by weight of rice, 15 to 25 parts by weight of sugar, 40 to 50 parts by weight of flour, and 45 of water
The cleaning agent according to claim 1, wherein the cleaning agent is a medium containing up to 55 parts by weight.