JP2002294286A - Bactericidal detergent composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bactericidal detergent composition which exhibits excellent bactericidal effects and detergency in cleaning food such as vegetables, fruits, and fishery products and in cleaning cooking machines and apparatuses, tableware, food processing apparatuses, food production machines, etc., does not foam, and is excellent in rinsability and safeness. SOLUTION: This bactericidal detergent composition contains, as the main ingredients, (A) 10.0-50.0 mass% at least one organic acid compound selected from the group consisting of organic acids and their salts, (B) 0.1-3.0 mass% fatty acid monoglyceride, (C) 10.0-50.0 mass% at least one water-soluble solvent selected from the group consisting of ethyl alcohol, propylene glycol, glycerin, and polyethylene glycol, (D) water, and optionally (B') 0.1-15.0 mass% at least one surfactant selected from the group consisting of polyglycerin fatty acid esters, polyglycerin condensed fatty acid esters, and sorbitan fatty acid esters. The pH of a 1 mass% aqueous solution of the composition is 2-5 at 25 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a germicidal detergent composition used for foods and cooking equipment, and more particularly to foods such as vegetables, fruits, fish and shellfish, cooking equipment, and the like. A germicidal detergent composition having an excellent bactericidal effect and cleaning performance for tableware, food processing equipment, food production machines and the like.

[0002]

2. Description of the Related Art Conventionally, in the cleaning of foods and dishes, neutral detergents containing sodium alkylbenzenesulfonate as a main component have rapidly spread widely and contributed to society mainly in food hygiene. Recently, from several viewpoints, there has been a demand for a cleaner composition having higher safety in washing foods such as vegetables, fruits, and seafood, washing cooking utensils and dishes, and particularly in washing foods. I have.

[0003] That is, in the past, foods were prepared and processed at home, and were eaten immediately. In recent years, raw vegetables such as cut vegetables and salads have been distributed, and large quantities of vegetables and fruits have been prepared and distributed. The importance of hygiene management has been increasing.

[0004] For example, “Lunch hygiene norms”
(Environmental Food No. 161; June 29, 1979) states, "Vegetables and fruits for raw foods used in lunch boxes and soups are thoroughly washed, and sodium hypochlorite (free residual chlorine concentration of 100 ppm or more) ) For about 10 minutes, and then sterilized by rinsing with sufficient running water. " In addition, it is said that it is desirable that the number of bacteria per 1 g (the number of viable bacteria) is 10 ⁶ or less for unheated products such as salads, raw vegetables, etc. among lunches and soybeans. In addition, the "Many Cooking Facilities Hygiene Management Manual" (1
(March 24, 997: Notification of the Ministry of Health and Welfare), "When vegetables and fruits are served without heating, they are sufficiently washed with running water (potable, the same applies hereinafter) in accordance with Attachment 2 [Standard Operation Manual]. Then, if necessary, add 200 mg of sodium hypochlorite (for raw vegetables, sodium chlorite can be used).
After sterilization with a solution of 5 mg / l for 5 minutes (10 minutes for a solution of 100 mg / l) or a substance having an equivalent effect (such as an organic acid that can be used as a food additive),
Rinse with plenty of running water. "

[0005]

In view of such guidelines, sterilization of vegetables and fruits for raw consumption is generally carried out in the range of 50 to 20.
It seems that a method of immersing in a 0 ppm aqueous solution of sodium hypochlorite for 10 minutes and performing a sufficient rinse with running water is used. However, depending on the concentration of sodium hypochlorite, there is a problem that chlorine odor adheres to vegetables and fruits to be washed.

[0006] In view of safety, a detergent composition containing a food additive such as a sucrose fatty acid ester or a glycerin fatty acid ester as a main ingredient in consideration of residues after washing the food itself such as vegetables and fruits has been proposed. It has become widely used.

[0007] For example, JP-A-60-149699 discloses a composition containing a polyglycerin fatty acid ester and a builder having a sequestering ability, which is excellent in safety and detergency. There is disclosed a detergent composition suitable for washing foods, dishes and the like in which the detergency does not decrease even in an acidic region. However, although it is excellent in safety and detergency, it has poor sterilization performance, and has high foaming during use and lacks rinsing properties. Is desired.

Japanese Patent Application Laid-Open No. 1-120267 discloses a sterilizing detergent composition for raw vegetables which is safe for the human body and does not impair the flavor of foods, containing fumaric acid, a surfactant and xanthan gum. A disinfectant detergent composition for foods is disclosed. However, since the solubility of fumaric acid is as low as 0.70 g / 100 g saturated solution (25.0 ° C.), the composition is prepared as a viscous aqueous suspension solution. Therefore, the dispersed fumaric acid precipitates over time,
Each time it is used, it must be shaken thoroughly to make it even,
There is a problem that the labor and burden of the operator are large. Also,
There is also a problem that when used in a non-uniform state or shaken insufficiently, a uniform sterilizing and cleaning effect cannot be obtained.

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and it is an object of the present invention to provide a germicidal detergent composition for use in foods and cooking machinery, especially foods such as vegetables, fruits and seafood and cooking machinery and appliances. To provide a disinfectant detergent composition having excellent disinfecting effect and cleaning performance for tableware, food processing equipment, food manufacturing machines, etc., and having no effervescence, and excellent rinsing properties and safety. With that purpose.

[0010]

In order to achieve the above-mentioned object, the present invention comprises the following (A) to (D) as main components,
A first aspect is a germicidal detergent composition in which the pH of a 1% by mass aqueous solution at 5 ° C is 2 to 5. (A) 10.0 to 50.0% by mass of at least one organic acid selected from the group consisting of organic acids and salts thereof;
(B) 0.1 to 3.0% by mass of monoglycerin fatty acid ester, (C) 10.0 to 50.0% by mass of at least one water-soluble solvent selected from ethyl alcohol, propylene glycol, glycerin and polyethylene glycol, (D) Water

Further, the present invention comprises the following (A) to (D) as main components, and the pH of a 1% by mass aqueous solution at 25 ° C. is 2
A second aspect of the present invention is a germicidal detergent composition of No.5. (A) 10.0 to 50.0% by mass of at least one organic acid selected from the group consisting of organic acids and salts thereof;
(B) 0.1 to 3.0% by mass of monoglycerin fatty acid ester, and (B ') at least one surfactant selected from the group consisting of polyglycerin fatty acid ester, polyglycerin condensed fatty acid ester and sorbitan fatty acid ester. 1-15.0 mass% (C) ethyl alcohol,
At least one water-soluble solvent selected from propylene glycol, glycerin and polyethylene glycol 1
0.0 to 50.0% by mass (D) water

Further, among these sterilizing detergent compositions, a third aspect of the present invention is a sterilizing detergent composition in which the organic acid of the component (A) is malic acid, citric acid, lactic acid or tartaric acid. A fourth aspect of the present invention is a sterilizing detergent composition wherein the monoglycerin fatty acid ester of the component (B) is at least one of monoglycerin caprylate and monoglycerin caprate.

[0013] Among these sterilizing detergent compositions, a fifth aspect of the present invention is a sterilizing detergent composition used particularly for sterilizing and cleaning vegetables and fruits.

In the present invention, the term "main component" is used.
Is used to mean that the whole composition includes only the main component.

[0015]

Next, embodiments of the present invention will be described in detail.

The organic acids of component (A) used in the present invention include a wide variety of organic acids and salts thereof. Among them, organic acids recognized as food additives, such as malic acid , Citric acid, gluconic acid, succinic acid, fumaric acid, lactic acid, tartaric acid, glacial acetic acid, butyric acid and salts designated by these food additives can be preferably used. From the viewpoint of solubility and odor after rinsing, it is particularly preferable to use malic acid, citric acid, lactic acid, tartaric acid and salts thereof.

The above-mentioned organic acids may be used alone or in combination of two or more, and these may be used in an amount of 10.0 to 50.0% by mass (hereinafter, “%”) in the germicidal detergent composition. Is abbreviated). That is, if it is less than 10.0%, the bactericidal activity is poor, and if it exceeds 50.0%, the balance of the components may be affected, which is not preferable. In addition, sterilization washing
From the viewpoint of flavor, chewyness, and odor after rinsing, the content is more preferably 20 to 40%.

As the monoglycerin fatty acid ester of the component (B) used in the present invention, a monoglycerin fatty acid ester in which a fatty acid having 8 to 14 carbon atoms is ester-bonded to glycerin is preferably used. Monoglycerin fatty acid esters in which 10 to 10 fatty acids are ester-bonded are used. Among them, at least one of monoglycerin caprylate and monoglycerin caprate is preferably used.

The above monoglycerin fatty acid ester is incorporated in the germicidal detergent composition in an amount of 0.1 to 3.0%. That is, if it is less than 0.1%, the wettability, bactericidal power and detergency are poor, and if it exceeds 3.0%, the wettability and bactericidal power tend to be saturated, so that it is not economical.
More preferably, the content is 0.5 to 2.0%.

The germicidal detergent composition of the present invention comprises, together with the component (B), at least one selected from the group consisting of polyglycerin fatty acid esters, polyglycerin condensed fatty acid esters and sorbitan fatty acid esters.
Different surfactants (component B ') can be used.

The polyglycerol fatty acid ester includes polyglycerin having a polymerization degree of 5 to 10 and C8 to C18.
Polyglycerol fatty acid ester ester-linked to a fatty acid is preferably used, and more preferably, polyglycerin having a polymerization degree of 6 to 8 and carbon number of 8 to 16 are preferable from the viewpoint of detergency.
Polyglycerol fatty acid ester in which the above fatty acid is ester-bonded is used.

As the polyglycerin condensed fatty acid ester, a polyglycerin having a polymerization degree of 3 to 10 and a condensed fatty acid having a condensed number of 3 to 5 and a fatty acid having 8 to 18 carbon atoms are preferably ester-bonded. .

Further, as the above-mentioned sorbitan fatty acid ester, a sorbitan fatty acid ester in which sorbitan and a fatty acid having 8 to 14 carbon atoms are ester-bonded is preferably used.

The surfactant (B ') is incorporated in an amount of 0.1 to 15.0% for the purpose of improving the detergency of the germicidal detergent composition and adjusting the foamability. That is, 0.
If it is less than 1%, the washing property and the foaming are poorly improved.
If it exceeds 0%, the foam is poor and the rinsing property is reduced.
It is not preferable in terms of cost.

The surfactants may be used alone or in combination of two or more. Among them, polyglycerin fatty acid esters and polyglycerin condensed fatty acid esters are preferably used.

The foaming of the germicidal detergent composition can be controlled by adjusting the blending amount by combining the monoglycerin fatty acid ester of the component (B) and the surfactant of the component (B '). . For example, when foaming is a problem, such as when washing a large amount of vegetables or fruits with a vegetable washing machine or a large sink, the component (B) is mainly composed of a monoglycerin fatty acid ester, and the component (B ′) is used. By significantly reducing the amount of the compound used, a low-foaming sterilizing detergent composition is formulated. Also, for example, when foaming does not become a problem, such as when hand-washing tableware, cooking equipment, cooking equipment parts, dispenser parts, beer server parts, etc., and when emphasis is placed on detergency and appropriate foaming, Formulates a germicidal detergent composition mainly with the compounding amount of the surfactant of the component (B ') rather than the monoglycerin fatty acid ester of the component (B).

Examples of the water-soluble solvent of the component (C) used in the present invention include ethyl alcohol, propylene glycol, glycerin and polyethylene glycol, and they may be used alone or in combination of two or more. The content of the water-soluble solvent is 10.0 to 50.0% in the composition.
%, Preferably 20.0 to 40.0%. When the amount of the water-soluble solvent is less than 10.0%, the appearance and storage stability of the composition deteriorate, and when the amount exceeds 50.0%, the contribution to the stability of the composition tends to be saturated, so that it is not economical. Absent.

As the water of the component (D) used in the present invention, pure water, distilled water, tap water and the like can be mentioned, and pure water and distilled water are particularly preferably used.

The germicidal detergent composition of the present invention contains an antioxidant such as sodium ascorbate, an antibacterial component extracted from a natural material, a food additive dye, and a fragrance as long as the desired performance is not affected. , A thickener, an emulsifier and the like can be used.

The germicidal detergent composition of the present invention is usually used in an amount of 0.1%.
It is diluted with tap water to 1-5.0%, and the sink in the kitchen,
Used in vegetable washing machines. In particular, when used in a vegetable washing machine, it is used at 0.5 to 2.0%. In addition, depending on the type of the object to be cleaned, it is used after being diluted with a stock solution to an aqueous solution of 20.0%. The diluent used for the washing has an acidity that can exert a sufficient bactericidal activity on the object to be washed. Incidentally, the germicidal detergent composition of the present invention comprises 2
It is prepared so that the pH of a 1% aqueous solution at 5 ° C. is in the range of 2 to 5.

According to the germicidal detergent composition of the present invention, not only excellent germicidal effect and cleaning effect can be obtained, but also
By controlling the foaming, it can be suitably used not only in a sterilization cleaning method using a hand washing process but also in a sterilization cleaning method using a vegetable washing machine or the like, and applications are not limited.
And it has an excellent rinsing property, and has an advantage that an odor does not remain after rinsing and the flavor and texture of vegetables and the like are not impaired.

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

[0033]

Examples 1 to 23 and Comparative Examples 1 to 12 The following Tables 1 to 8
Prepare a germicidal detergent composition of the composition shown in (unit is%),
While measuring its pH, appearance, bactericidal, wetting,
Evaluation was made on seven items of foaming property, adhesion of odor, flavor and texture. The results are shown in Tables 1 to 8. The test method and evaluation criteria for each evaluation item are as shown below.

The water used was pure water. The numerical values in the table are shown by the amount of the active ingredient. Therefore, the amount of water is pure water and organic acids and their salts, monoglycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed fatty acid esters, surfactants such as fatty acid esters, hydrated salts such as water-soluble solvents or aqueous solutions. It is expressed as the sum of water derived from

[PH measurement] Test method Using a pH meter (pH METER F-12, manufactured by Horiba, Ltd.) in accordance with JIS Z-8802.
The pH of the test sterilizing detergent composition in a 1% aqueous solution at 25 ° C. was measured. -Evaluation criteria 基準: 2.0 or more to 5.0 or less. X: Out of the above range.

[Appearance] Test method The appearance of the test sterilizing detergent composition one hour after preparation was visually evaluated. The test detergent was left at room temperature after preparation.・ Evaluation criteria が: Transparent without separation separation or turbidity. X: Separation separation, turbidity, or opacity.

[Bactericidal test] Escherichia coli was used as a test bacterium.
In Nutrient Broth medium, 37
Culturing at 24 ° C for 24 hours^Five-10 ⁶Pieces/
ml, and 1 ml of the bacterial solution was added to each test sterilizing detergent composition.
Mix with 10 ml of 1% aqueous solution of the product
1 in Nutrient Broth medium, 3
After culturing at 7 ° C for 24 hours, visually observe the turbidity of the medium.
Was. -Evaluation criteria ：: The medium is not turbid. (Sufficient bactericidal power) ×: The medium is turbid. (Poor bactericidal power)

[Wetting property evaluation test] Test method Broccoli was immersed in a test sterilizing detergent solution diluted to 5% with tap water for 30 seconds, and the surface condition was visually observed. Evaluation Criteria ：: No air bubbles were observed on the surface, showing good wettability. ×: air bubbles adhere to the surface and remain, and do not sufficiently contact with the use liquid.

[Foaming evaluation test] Test method Slowly pour 300 ml of a test sterilizing detergent solution diluted to 1% with tap water into a 1-liter graduated cylinder, and use an air pump for raising fish to lower the bottom of the graduated cylinder. Was evaluated for the state of foaming when air was sent into the aqueous solution.・ Evaluation criteria ◎: Bubbles hardly stand up ○: Bubbles stand up slightly. Δ: A stable amount of foam is maintained although foam is formed (a level usable in a vegetable washing machine). ×: Stands up as bubbles overflow (a level that cannot be used with vegetable washing machines).

[Adhesion of odor]-Test method: Lettuce cut into a size of about 3 cm square was immersed in a test sterilizing detergent solution diluted to 1% for 10 minutes, rinsed with sufficient running water, and then rinsed. Five panelists evaluated whether or not the smell of the test sterilizing detergent was attached. -Evaluation criteria 付 着: No odor is observed. ×: Smell is observed.

[Flavor and texture] Lettuce cut to a size of about 3 cm square was immersed in a test sterilizing detergent solution diluted to 1% for 10 minutes, rinsed with sufficient running water, and then washed with polyethylene. And stored in a refrigerator at 10 ° C. for 48 hours. Then, it was taken out of the refrigerator and the flavor and texture of the lettuce were evaluated by five panelists. -Evaluation criteria ：: Crispy feeling is maintained, and no discoloration is observed in the cut surface of the lettuce. Δ: Crispy feeling is maintained, but browning is observed at the cut end of the lettuce. ×: No crunchiness, and browning was observed at the cut end of the lettuce.

[0042]

[Table 1]

[0043]

[Table 2]

[0044]

[Table 3]

[0045]

[Table 4]

[0046]

[Table 5]

[0047]

[Table 6]

[0048]

[Table 7]

[0049]

[Table 8]

From the above results, it can be seen that all of the products of the examples were evaluated equally well in each evaluation item. On the other hand, the comparative example product has a problem in practical use in at least one evaluation item.

[0051]

As described above, according to the germicidal detergent composition of the present invention, it can be used for foods such as vegetables, fruits, fish and shellfish, cooking equipment, tableware, food processing equipment, food manufacturing machines and the like. On the other hand, an excellent sterilizing effect and cleaning performance can be obtained.

The germicidal detergent composition of the present invention can be suitably used not only in a germicidal washing method by hand washing but also in a germicidal washing method by a vegetable washing machine or the like by controlling foaming. Has rinsing properties and high safety. Moreover, foods such as vegetables washed with the sterilizing detergent composition have the advantage that no odor is attached and the texture such as flavor and chewyness is maintained.

Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court II (Reference) C11D 3/48 C11D 3/48 17/08 17/08 (72) Inventor Fumito Katagiri 2-1-1 Yoyogi, Shibuya-ku, Tokyo No. 1 F-term in T-pole Co., Ltd. (Reference) 4C058 AA06 AA21 BB07 CC06 JJ08 4H003 AC03 DA17 EB07 EB08 ED02 ED28 ED29 FA18 FA21 FA25 FA28 FA34 4H011 AA02 BA06 BB03 BB04 BB06 BC18 DA13 DG03 DG04 DG16

Claims (5)

[Claims] 1. A method comprising the following (A) to (D) as main components:
A sterilizing detergent composition, wherein the pH of a 1% by mass aqueous solution at 5 ° C is 2 to 5. (A) 10.0 to 50.0% by mass of at least one organic acid selected from the group consisting of organic acids and salts thereof;
(B) 0.1 to 3.0% by mass of monoglycerin fatty acid ester, (C) 10.0 to 50.0% by mass of at least one water-soluble solvent selected from ethyl alcohol, propylene glycol, glycerin and polyethylene glycol, (D) Water 2. A method comprising the following (A) to (D) as main components:
A sterilizing detergent composition, wherein the pH of a 1% by mass aqueous solution at 5 ° C is 2 to 5. (A) 10.0 to 50.0% by mass of at least one organic acid selected from the group consisting of organic acids and salts thereof;
(B) 0.1 to 3.0% by mass of monoglycerin fatty acid ester, and (B ') at least one surfactant selected from the group consisting of polyglycerin fatty acid ester, polyglycerin condensed fatty acid ester and sorbitan fatty acid ester. 1-15.0 mass% (C) ethyl alcohol,
At least one water-soluble solvent selected from propylene glycol, glycerin and polyethylene glycol 1
0.0 to 50.0% by mass (D) water 3. The method according to claim 1, wherein the organic acid as the component (A) is malic acid,
The germicidal detergent composition according to claim 1, which is citric acid, lactic acid, or tartaric acid. 4. The germicidal detergent composition according to claim 1, wherein the monoglycerin fatty acid ester of the component (B) is at least one of monoglycerin caprylate and monoglycerin caprate. object. 5. The germicidal detergent composition according to claim 1, which is used for germicidal washing of vegetables and fruits.