JP2003147392A - Bactericidal detergent for food and method of depleting bacteria from food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a bactericidal detergent for food, which shows good workability, is easy to carry and handle, does not give influence to the flavor of food materials as do sodium hypochloride and acetic acid, causes less reduction of bactericidal effects even in the presence of organic matters, and is effective for depleting bacteria from fishes and meats, the treating liquids of which are liable to be stained by organic matters, and to which sodium hypochloride exhibits low bactericidal effects. SOLUTION: The bactericidal detergent for food is prepared by covering a particle of powdery fumaric acid with a hydrophilic nonionic surface active agent. It has a high dispersion solubility to water and hence disperses and dissolves uniformly in water in a short time by a simple operation of adding it to water and mixing, upon a bacteria-depleting treatment of food materials and the like, so that there can be prepared a stable treating liquid, in which food materials such as vegetables, fruits, fishes and meats are immersed to deplete bacteria.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a disinfectant detergent for foods and a method for disinfecting foods. More specifically, it is excellent in workability, handleability, dispersibility in water, and disinfection action. For example, the present invention relates to a disinfectant detergent for foods that can be used for disinfection treatment of foodstuffs such as vegetables, fruits, seafood and meat, and a method for disinfection of foods.

[0002]

2. Description of the Related Art Recently, enterohemorrhagic Escherichia coli O157 / H7
And the occurrence of food poisoning due to milk,
Consumer interest in food safety has increased significantly. Under such circumstances, supermarkets and convenience stores conduct on-site inspections at food factories and voluntarily check the number of general viable bacteria and coliform bacteria in products in order to ensure the safety of the foods they sell. The standard is set. In food factories, in order to comply with these voluntary standards and to ensure food safety, reduce the number of bacteria in food materials during food processing, incorporate heat treatment and other sterilization processes, and preserve preservatives. We are also adding a shelf life improver to foods. However, heat sterilization and addition of preservatives are not possible in many cases depending on the type of food and the form of the product.

For example, since fresh foods such as raw vegetables, salads, sashimi, and sushi seeds cannot be subjected to a method such as heat sterilization or addition of a preservative, sterilization is performed in a step of dipping in a sodium hypochlorite solution. The current situation is that we have to rely on it. In addition, sodium hypochlorite has been used for the pretreatment of foodstuffs such as seafood and meat because it is cheaper than other sanitizing detergents. However, disinfection with sodium hypochlorite is known to weaken the disinfection effect when organic substances such as proteins are present or when the treatment liquid is repeatedly used. The bactericidal effect on seafood, meat, etc., which are apt to be soiled by the above, was not always sufficient. Further, in the case of sodium hypochlorite, when treated with a treatment liquid having a concentration of about 200 ppm, which has a high sterilizing effect, there is a problem that chlorine odor remains in the food material and the commercial value is reduced.

As a sterilizing method other than the above, a method of reducing the number of bacteria by adding an organic acid to the treatment of foodstuffs such as vegetables and fruits has been studied. Examples of organic acids used for such purposes include acetic acid, lactic acid, citric acid, malic acid, tartaric acid, succinic acid, and brewed vinegar.
Of these organic acids, acetic acid has the highest sterilizing effect, but there is a problem that the odor of acetic acid remains in the food. Fumaric acid is also an organic acid having a high sterilizing effect, but its solubility in water at 25 ° C. is 0.63 g / 100 ml (1999).
It was very low compared with the annual edition, food additive handbook), and it took a very long time to disperse and dissolve it in water, and it was difficult to actually use it. In order to disperse and dissolve fumaric acid in water, it may be possible to use an emulsifier together, but the mere use of an emulsifier does not sufficiently improve the dispersion / solubility in water, and there is a problem in the stability of the liquid. Remain. Therefore, for example, Japanese Patent Laid-Open No.
As disclosed in Japanese Patent Laid-Open No. 120267, by adding a stabilizer (thickener) such as xanthan gum, in addition to fumaric acid and a surfactant, to improve the dispersion solubility in water and the stability of the liquid. Is proposed. In the case of the method using such a stabilizer (thickener), although the stability of the liquid is improved, the solubility in water, that is, the time until the fumaric acid is uniformly dispersed and dissolved in water is not shortened, and the food In order to prepare a treatment liquid in the process of treating foodstuffs in a factory or the like, it is necessary to add a surfactant and a stabilizer together with fumaric acid to water and mix and stir for a long time, which makes the work complicated. Furthermore, in a food factory, it is necessary to prepare three types of raw materials, fumaric acid, a surfactant and a thickener, and inventory management becomes complicated. Further, when the treatment liquid is prepared in advance, the concentration of fumaric acid is limited to about 50% by weight, the capacity is large, and there is a problem that it is difficult to carry and handle. Further, the above-mentioned publication only mentions vegetables and fruits, and regarding fumaric acid, it is unknown about the sterilizing effect in the presence of organic substances such as proteins, and the sterilizing effect on seafood and meat which are easily contaminated with organic substances in the treatment liquid. Met.

[0005]

In view of the above points, the present invention has a high dispersibility and solubility in water, and at the time of disinfecting treatment of food materials, etc., it is simply added to water and mixed in water for a short time. It is possible to disperse and dissolve it uniformly into a stable processing solution, which has good workability, is easy to carry and handle, and affects the flavor of foodstuffs like sodium hypochlorite and acetic acid. In addition, the sterilization effect does not decrease even in the presence of organic substances, the treatment liquid is easily contaminated with organic substances, and the sterilization effect of sodium hypochlorite is low. It is intended to provide a disinfectant detergent for food that can be used.

[0006]

[Means for Solving the Problems] In order to achieve the above object, the inventors of the present invention have conducted extensive studies, and as a result, coat the surface of powdery fumaric acid particles with a hydrophilic nonionic surfactant, By improving the dispersive solubility of fumaric acid in water, it has been possible to complete a disinfectant detergent for foods that can achieve the above-mentioned object.

That is, the food sanitizing detergent according to the present invention is
The present invention is characterized in that powdery fumaric acid particles are coated with a hydrophilic nonionic surfactant. As the hydrophilic nonionic surfactant, sucrose fatty acid ester is suitable. Further, the particle size of fumaric acid particles is preferably 150 μm or less. The preferred content of fumaric acid and the hydrophilic nonionic surfactant is fumaric acid 95.0 to 99.9.
%, And sucrose fatty acid ester is in the range of 5.0 to 0.1% by weight. This disinfectant cleaning agent for food may further contain salt as a food base material.

A method for producing the above-described disinfectant detergent for food is, for example, by adding a hydrophilic nonionic surfactant solution to powdery fumaric acid, mixing and stirring, and then removing the solvent. The fumaric acid particles are coated with the surfactant. As the hydrophilic nonionic surfactant solution, it is preferable to use an ethyl alcohol solution of sucrose fatty acid ester.

Further, the method of disinfecting food according to the present invention is characterized in that the food is immersed in a treatment liquid in which the disinfectant detergent for food according to the present invention is dispersed and dissolved in water. The immersion time of the food material in the treatment liquid may be a short time immersion of 2 seconds or less. The method of the present invention can be suitably used particularly for sterilization of seafood and meat which are easily soiled with organic substances in the treatment liquid.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION In the disinfectant detergent for food of the present invention, fumaric acid is a main component responsible for disinfecting action. As the raw material, fumaric acid, powdery one is used. The particle size of the fumaric acid particles is not particularly limited, but the smaller the particle size, the higher the dispersion solubility in water. Therefore, the particle size of the fumaric acid particles is preferably 150 μm or less (100 mesh pass), more preferably 75 μm or less (200 mesh pass). If the particle size of the fumaric acid particles exceeds 150 μm, the dissolution rate in water tends to decrease.

Further, in the disinfectant detergent for food of the present invention, the hydrophilic nonionic surfactant coats the surface of fumaric acid particles to improve the dispersive solubility of fumaric acid in water, and at the same time, fumaric acid is used. Is a component that improves the dissolution stability of the treatment liquid in which is dispersed and dissolved. The hydrophilic nonionic surfactant may be solid at room temperature, but it is preferable to use one having a melting point of 40 ° C. or higher and an HLB of 14 to 16. If the melting point of the hydrophilic nonionic surfactant is lower than 40 ° C., the stability of the food sanitizing detergent during storage will deteriorate. When a hydrophilic nonionic surfactant having an HLB of 14 to 16 is used,
The dispersive solubility of fumaric acid in water is highest.
Examples of hydrophilic nonionic surfactants that can be used include sucrose fatty acid ester, glycerin fatty acid ester, and sorbitan fatty acid ester. Among these, when sucrose fatty acid ester is used, the solubility in the solvent is high and the fumaric acid dispersion solubility is high. Therefore, a preferable hydrophilic nonionic surfactant is H
It is a sucrose fatty acid ester of LB14-16. Also,
The addition amount of the hydrophilic nonionic surfactant is 0.1
To 5.0% by weight, more preferably 0.3 to 1.0% by weight, still more preferably about 0.5% by weight, and the rest is fumaric acid. If the addition amount of the hydrophilic nonionic surfactant is less than 0.1% by weight, it is difficult to obtain the desired dispersion / solubility in water, and if it exceeds 5.0% by weight, the content of fumaric acid becomes small and the disinfection is eliminated. The effect is diminished and therefore the amount of disinfectant detergent required to achieve the desired disinfectant effect is increased.

In the disinfectant detergent for food of the present invention, a food base material is added as an excipient to fumaric acid whose dispersion and solubility in water is improved by coating with the hydrophilic nonionic surfactant. can do. The preferred food base is salt. Salt has an effect of disinfecting fumaric acid in water as well as having a sterilizing effect, and when used for treating foodstuffs such as seafood and meat, exerts an effect of preventing denaturation of animal protein. To do. Content of food material is 1
About 0% by weight is preferable. When the content of the food base material exceeds 10% by weight, the fumaric acid content decreases and the sterilizing effect decreases. Further, when the content of the food base material is small, it is difficult to obtain the combined effect. Further, for example, a chelating agent, a thickening agent, an emulsifying agent, a perfume, a coloring agent and the like can be appropriately added to the disinfectant detergent for food of the present invention. Also, an organic acid other than fumaric acid can be added. As the organic acid other than fumaric acid, for example, powdery organic acids such as citric acid, malic acid, tartaric acid, and succinic acid are preferable.

In order to produce the above-described disinfectant detergent for food according to the present invention, a hydrophilic nonionic surfactant solution such as a sucrose fatty acid ester solution is added to powdery fumaric acid and mixed and stirred. After that, the solvent is removed to coat the fumaric acid particles with a hydrophilic nonionic surfactant such as sucrose fatty acid ester. The powdery fumaric acid may be mixed with a surfactant solution such as a sucrose fatty acid ester solution in advance with a mixer or the like to have a particle size of 150 μm or less (100 μm or less).
Mesh path), more preferably 75 μm or less (200
It is preferable to pulverize it to about (mesh pass). The solvent is not particularly limited as long as it dissolves the hydrophilic nonionic surfactant, but if the solvent has a too high boiling point, it takes time to remove the solvent by distillation and the workability deteriorates. From this point of view, it is preferable to use ethyl alcohol in view of the fact that it remains as a disinfecting detergent for food. The concentration of the hydrophilic nonionic surfactant solution is not particularly limited, but it is preferable that the concentration is as high as possible, and it is preferable that the concentration is near the solubility. When the concentration of the hydrophilic nonionic surfactant solution is low, it takes time to remove the solvent, which is not preferable. Mixing and stirring the powdery fumaric acid and a hydrophilic nonionic surfactant solution such as a sucrose fatty acid ester solution is performed by mixing the powdery fumaric acid with, for example, a biaxial kneader, and preferably the melting point of the surfactant. While heating as above, the hydrophilic nonionic surfactant solution is sprayed or dropped and mixed and stirred. After thoroughly mixing powdery fumaric acid and a hydrophilic nonionic surfactant, by removing the solvent, the surface of the fumaric acid particles are coated with a hydrophilic nonionic surfactant for food of the present invention A disinfectant detergent is obtained. The solvent is removed by heating, if necessary, and further stirring is performed under reduced pressure to remove the solvent by distillation. Distillation conditions vary depending on the type of solvent, but in the case of ethyl alcohol, for example, 70
Under reduced pressure of about kPa, it is heated to about 70 to 100 ° C. and distilled under reduced pressure.

If necessary, a food base material such as salt, a chelating agent, and other additives are further added to the above-mentioned disinfectant detergent for food, and the mixture is stirred by a mixer or the like. In this case, the mixing of the food base material such as salt, the chelating agent,
It may be performed simultaneously with the addition of other additives.

The above-described food sanitizing detergent according to the present invention can be easily produced by using a biaxial kneader or the like. As a specific method for manufacturing using a twin-screw kneader, fumaric acid as a raw material is pulverized in advance with a hammer mill to a size of about 200 to 300 mesh, and this is charged into the twin-screw kneader. On the other hand, a hydrophilic nonionic surfactant solution such as sucrose fatty acid ester is dissolved in a solvent such as ethyl alcohol to prepare a hydrophilic nonionic surfactant solution. This hydrophilic nonionic surfactant solution was added dropwise to fumaric acid with stirring from the upper part of the biaxial kneader, and heated above the melting point of the hydrophilic nonionic surfactant,
The surface of the fumaric acid particles is uniformly coated by mixing and stirring under a slight reduced pressure of about 100 kPa. After fumaric acid and the hydrophilic nonionic surfactant solution are thoroughly mixed and stirred as described above, the pressure is reduced to about 70 kPa and the solvent is heated to a temperature higher than the boiling point of the solvent to remove and recover the solvent by vacuum distillation. Then, the product temperature is cooled to about 35 ° C. or lower through cooling water. Further, if necessary, sieving is performed to obtain a powdery food sanitizing detergent having a desired particle size. To the sterilizing detergent for food thus obtained, by adding a chelating agent and other additives as necessary, and by adding a food base material such as salt and stirring and mixing, the intended food Obtain a disinfectant cleaner.

Next, a method of using the disinfectant detergent for food according to the present invention will be described below. The disinfectant detergent for food according to the present invention is generally dispersed and dissolved uniformly in water or warm water, preferably 0.05 to 1%, more preferably 0.1.
Used as a processing solution having a concentration of about 0.5%. If the concentration of this treatment liquid is less than 0.05%, it is difficult to obtain the desired bactericidal effect. On the other hand, if the concentration is too high, sourness may remain in the food and the flavor may be impaired. The treatment liquid of the disinfectant detergent for food can be used as a treatment liquid for disinfecting food materials such as vegetables, fruits, seafood, and meat.

For example, when the disinfectant detergent for food of the present invention is used for treating foodstuffs such as vegetables, fruits, seafood, meat, etc., the treatment liquid is dispersed and dissolved to about 0.05 to 1%. Sterilize the food by immersing it. The immersion time is set appropriately according to the purpose. For example, for vegetables such as cucumber
About 10 minutes, in the case of seafood such as tuna, scallop, peeled shrimp, and sardine, soak for about 10 minutes at the moment (less than 2 seconds),
Further, in the case of treating meat and the like, it is immersed for a long time of about 1 hour to remove bacteria. As a concrete treatment work, for example, in the case of vegetables, the washed and cut vegetables are immersed in the treatment liquid for a short time, and then rinsed with water for cooking. Thus, even when used for sterilization of foodstuffs such as vegetables, the food sanitizing detergent of the present invention contains fumaric acid, which is recognized as a food additive, as a main component, and therefore is extremely safe. At the same time, since it exerts extremely strong sterilizing power against food poisoning bacteria such as Escherichia coli, Staphylococcus, Pseudomonas aeruginosa, Salmonella, etc., food poisoning caused by foods such as vegetables, fruits, seafood and meat is prevented. Not only can it be prevented, but it also has the effect of suppressing the unpleasant odor that adheres to fish, meat, etc.
Furthermore, it has a long-lasting effect by sterilization at the raw material stage. In particular, the food disinfectant detergent of the present invention, the deterioration of the disinfectant effect is small even in the presence of organic substances such as proteins, the treatment liquid is easily contaminated with organic substances, low disinfectant effect of sodium hypochlorite seafood It is suitable for the sterilization of meat and meat, and an excellent sterilization effect can be exhibited even by instantaneous immersion (soaking for a short time of 2 seconds or less). Therefore, the disinfectant detergent for foods and the disinfection method of the present invention are suitable for disinfection by pretreatment of vegetables, fruits, seafood, meats, especially seafoods and meats.

[0018]

EXAMPLES The present invention will now be specifically described with reference to examples, but these examples do not limit the present invention.

(Example 1: Production example 1 of disinfectant detergent for food) Fumaric acid (reagent: Wako Pure Chemical Industries, Ltd.) as a raw material was processed with a hammer mill (manufactured by Fudaiki Kogyo Co., Ltd.) for 300 times.
It was crushed to below mesh. On the other hand, ethyl alcohol 20
0 ml of sucrose fatty acid ester (ryoto sugar ester P-1570, manufactured by Mitsubishi Chemical Foods Co., Ltd., HL
5 g of B15) was added, stirred and dissolved to prepare an ethyl alcohol solution of sucrose fatty acid ester. Charge 995 g of the powdered fumaric acid after the pulverization into a twin-screw kneader (Neotech Co. tester, kneader capacity: 10 L),
The sucrose fatty acid ester solution was added dropwise to fumaric acid from above the kneader, heated to a product temperature of 70 ° C., and mixed under a slight reduced pressure of 100 kPa for 120 minutes. Further, heat to 95 ℃,
Ethyl alcohol was removed by distillation under reduced pressure by mixing under reduced pressure of 70 kPa for 210 minutes, and then recovered, and then cooled to a product temperature of 35 ° C. through cooling water, and fumaric acid 99.5% by weight and sucrose fatty acid ester 0.5% by weight. Thus, a powdery disinfectant detergent for foods containing 100% was obtained.

(Example 2: Production example 2 of disinfectant detergent for food) Disinfectant detergent for food 9 produced in the same manner as in Example 1
Fumaric acid 89.00 g (90% by weight) was further added with 100 g (10% by weight) of sodium chloride and mixed and stirred.
6% by weight, sucrose fatty acid ester 0.4% by weight, salt 1
A powdered food sanitizing detergent containing 0.0% by weight was obtained.

(Example 3: Production example 3 of disinfectant detergent for food) Disinfectant detergent 9 for food produced in the same manner as in Example 1
00 g, 4 g of sodium metaphosphate and 9 parts of salt
By adding 6 g and mixing and stirring, fumaric acid 89.
A powdery disinfectant cleaner for foods containing 6% by weight, 0.4% by weight of sucrose fatty acid ester, 0.4% by weight of sodium metaphosphate and 9.6% by weight of sodium chloride was obtained.

Example 4 Solubility and Stability of Solubility The solubility of the disinfectant detergent for foods produced in Example 1 in water and the stability of the solution were examined by the following methods. (1) Solubility: 300 ml in 500 ml tall beaker
Pour deionized water, hold it at 20 ° C, and use a stirring blade to
When 0.9 g of the food-grade disinfecting detergent was added with stirring at 00 rpm, the time until complete dissolution was measured. For comparison, fumaric acid having a particle size of 150 μm or less (reagent: Wako Pure Chemical Industries, Ltd.) was used for the same test. (2) Dissolution stability: A 0.5% aqueous solution of a disinfectant detergent for food was prepared and kept at 10 ° C for 5 days, and the presence or absence of crystallization was visually observed. For comparison, fumaric acid having a particle size of 150 μm or less (reagent: Wako Pure Chemical Industries, Ltd.) was used for the same test. (3) Results Table 1 shows the results of the above-mentioned solubility and dissolution stability tests.

[0023]

[Table 1]

As is clear from the results shown in Table 1, the disinfectant detergent for food according to the present invention, which is obtained by coating fumaric acid with a sucrose fatty acid ester, has a higher solubility than ordinary powdery fumaric acid. The time required is reduced to about 1/4, the solubility in water is improved, and crystallization of fumaric acid is not observed even when the aqueous solution is held for a long time, and the solubility stability is excellent. .

(Example 5: Sterilizing effect) The food sanitizing detergent prepared in Example 1 was added to 0.8% physiological saline in a predetermined amount to dissolve, and 100 ml of this solution was separately cultured. Escherichia coli IFO3301 and Staphylococcus aureus
hylococcus aureus IFO 3060), Pseudomonas
aeruginosa IFO 3080) or Salmonella (Salmone)
1 ml of a diluted solution of four kinds of culture solution of Lla enteritidis IFO3313) was added, and the number of viable bacteria in the solution was measured after the mixture was kept at 37 ° C. for 30 seconds and 60 seconds. The measurement of the number of bacteria was described in "Food Hygiene Inspection Guidelines, Microorganisms Edition, Chapter 1, Bacteria 2 Contamination Indicator Bacteria 1. Bacterial Count (3) Standard Plate Count Method" issued by the Japan Food Hygiene Association. The standard agar method was used. The results are shown in Tables 2-5.

[0026]

[Table 2]

[0027]

[Table 3]

[0028]

[Table 4]

[0029]

[Table 5]

As is clear from the results of Tables 2 to 5, Escherichia coli and staphylococcus were treated with the 0.5% solution of the food sanitizing detergent of the present invention for 60 seconds, and with the 0.7% solution, 30%.
By the second treatment, the remaining number of each strain became less than 10 cells / g. Further, with Pseudomonas aeruginosa, the number of remaining strains was 10 by treating with a 0.1% solution of the food sanitizing detergent of the present invention for 30 seconds.
It was less than the number of pieces / g. Furthermore, with Salmonella, treatment with the 0.3% solution of the food sanitizing detergent of the present invention for 60 seconds, and with 0.5% solution for 30 seconds, the remaining number of strains was less than 10 cells / g. became. Also, when the same tests were performed using the food sanitizing detergents of Examples 2 and 3, almost the same results were obtained. As a result, the excellent antibacterial effect of the food sanitizing detergent of the present invention against Escherichia coli, Staphylococcus, Pseudomonas aeruginosa, and Salmonella was revealed.

(Example 6: Sterilizing effect in the presence of organic matter) Polypeptone (manufactured by Nissui Pharmaceutical Co., Ltd.) was added to 0.8% physiological saline so as to be 0.5%, 1% and 2%. After adding a predetermined amount of the food disinfectant detergent produced in Example 2 to the liquid medium, the mixture was kept warm at 37 ° C., and 10 ml of this solution was added.
Escherichia coli IFO 3
Add 1 ml of diluted culture solution of 301),
The number of viable bacteria in the solution after 10 minutes was measured by the standard agar medium method. In addition, sodium hypochlorite (effective chlorine concentration 50
(ppm, 100 ppm, 200 ppm) were similarly tested for comparison. The results are shown in Table 6.

[0032]

[Table 6]

The added polypeptone is a hydrolyzate (organic substance) of protein, and as is clear from the results in Table 6, sodium hypochlorite contains 0.5% polypeptone.
When added, no sterilization effect was observed. On the other hand, the disinfectant cleaning agent for food of the present invention contains polypeptone in an amount of 0.
When 5% was added, E. coli was not killed only by treatment with 0.3% solution for 1 minute, but 10 cells /
It became less than g. In addition, when treated with a 0.5% liquid sanitizing detergent for food, the E. coli count was less than 10 cells / g in 1 minute, similar to the case where no polypeptone (organic matter) was added. I couldn't do it. Even if the amount of polypeptone (organic matter) was increased to 1% and 2%, the number of E. coli was 10 / g when treated with the 0.5% solution of the food sanitizing detergent of the present invention for 5 minutes. Was less than. Also, when the same tests were performed using the food sanitizing detergents of Examples 1 and 3, almost the same results were obtained. From the above results, it has been clarified that the disinfectant detergent for food of the present invention is less effective in disinfection even in the presence of protein (organic matter) and is effective in disinfection of seafood and meat.

(Example 7: Utilization of disinfectant detergent for food to vegetables) Cucumber was washed with a neutral detergent, rinsed with running water, peeled, and then cut into pieces of about 3 mm square. Then, 0.1% liquid of the disinfectant detergent for food produced in Example 2, 0.3
% Liquid or sodium hypochlorite liquid (effective chlorine concentration 200
ppm) (1 volume of cucumber to 5 volumes of liquid), 30 seconds or 2 minutes, followed by washing with water and draining.
Changes in general viable cell count and coliform count were measured. The general viable cell count was measured by the standard agar medium method.
Regarding the number of coliform bacteria, “Food Hygiene Inspection Guideline Supplement II, Microorganisms” published by Japan Food Sanitation Association <Reference>
It was measured by the method described in "A rapid test method for coliforms and fecal coliforms". The results are shown in Table 7.

[0035]

[Table 7]

When bacteria are sterilized with sodium hypochlorite, there is a problem that a chlorine odor remains on the vegetables and the commercial value is lowered. If the sodium hypochlorite concentration is reduced and used in order to maintain the commercial value, vegetables will not have a chlorine odor, but the sterilizing effect is not so different from that of washing with water and little effect can be expected. In contrast,
As is clear from the results in Table 7, by dipping for 30 seconds with a 0.3% solution of the disinfectant detergent for food of the present invention,
General viable count is 1.1 × 10 ³ / g, coliform count is 10
The number of cells / g was less than (negative), and a higher bactericidal effect was recognized as compared with the immersion treatment with sodium hypochlorite (effective chlorine concentration 200 ppm) for 2 minutes. No residual sourness or offensive odor was observed in the cucumber. Furthermore, substantially the same results were obtained when the same tests were carried out using the food sanitizing detergents of Examples 1 and 3. From the above results, by treating vegetables with the food disinfectant detergent of the present invention, a higher disinfecting effect can be obtained than by treating with sodium hypochlorite, and also has an adverse effect on flavor such as chlorine odor. It became clear that there was no such thing.

(Example 8: Use of food sanitizing detergent for fish and shellfish 1)
To 3% saline with 1%, 0.3% or 0.5% added,
Immediately soak the tuna, scallops, and mud shrimp in a colander at 25 ° C (immersion time: 2 seconds or less, ratio of 10 volumes of liquid to 1 volume of tuna, etc.), then immediately lift and drain on a colander, then -25 It was flash frozen to ℃. After freezing, the number of viable bacteria in the frozen product was measured by the standard agar medium method. The results are shown in Table 8.

[0038]

[Table 8]

As is clear from the results shown in Table 8, according to the present invention,
Instant immersion in 0.1% liquid sanitizer for food (immersion time 2
The number of tuna bacteria is 9.9 × 10²Pieces / g
To 0.5%, and scallops are treated by instant immersion in 0.5% liquid.
The number of bacteria is 3.2 × 10²Drop to 0.5% liquid / g
The number of fungus shrimp bacteria is also 8.2 × 10 ²
The number decreased to pcs / g. Also, after thawing the product, there may be no taste or smell.
No residual was observed. In addition, Example 1 and
When the same test is performed using the food sanitizing detergent of Example 3.
Also, almost the same result was obtained. From the above results, the book
The disinfectant cleaning agent for food of the invention is tuna, scallop, and muquier.
Demonstrates excellent effects of disinfection by pretreatment of seafood such as shrimp
It became clear to do.

(Example 9: Use of food disinfectant detergent for fish and shellfish 2) The food disinfectant detergent prepared in Example 2
3% or sodium hypochlorite effective chlorine concentration 200
To the 3% saline solution added to reach the ppm,
The spores were immersed at 25 ° C for 3 minutes, 5 minutes, 10 minutes, washed with 3% saline, and the number of general viable cells was measured by the standard agar medium method. The results are shown in Tables 9 and 10.

[0041]

[Table 9]

[0042]

[Table 10]

As is clear from the results of Tables 9 and 10,
In the case of musk shrimp, 0.3% of the food sanitizing detergent of the present invention
When immersed in the solution for 10 minutes, the general viable cell count decreased to 4.3 × 10 ³ cells / g. However, even when immersed in sodium hypochlorite (effective chlorine concentration: 200 ppm) for 10 minutes, the number of bacteria decreased only to 3.3 × 10 ⁴ cells / g. Also,
No odor or offensive odor was felt even when immersed in a 0.3% solution of the disinfectant detergent for food of the present invention for 10 minutes, but when immersed in a 200 ppm solution of sodium hypochlorite, chlorine odor was obtained even after treatment for 3 minutes. It remained and the flavor deteriorated. In the case of muscle, when immersed in a 0.3% solution of the food sanitizing detergent of the present invention for 3 minutes, the number of general viable cells decreased to 2.5 × 10 ³ cells / g, and sodium hypochlorite 200 ppm The sterilization effect was higher than that of soaking for 10 minutes. Further, no off-taste or offensive odor was felt even when immersed in a 0.3% solution of the disinfectant detergent for food of the present invention for 10 minutes, but chlorine was obtained when immersed in a solution of 200 ppm of sodium hypochlorite for 10 minutes. A residual odor was observed. Furthermore, substantially the same results were obtained when the same tests were carried out using the food sanitizing detergents of Examples 1 and 3. From the above results, by using the food sanitizing detergent of the present invention for the pretreatment of seafood such as mud shrimp and mussels, the sanitizing effect is higher than when sodium hypochlorite is used, and It was revealed that there was no effect on flavor such as off-taste or off-flavor.

(Example 10: Use of food sanitizing detergent for meat) After cutting chicken (peach meat) into 5 cm square pieces, the food sanitizing detergent prepared in Example 2 was used. 3%
Or sodium hypochlorite with effective chlorine concentration of 200pp
m soaked in a solution added so as to be m at 60 ° C for 60 minutes,
After draining, changes in the number of viable bacteria and the number of coliforms were examined. The general viable cell count is based on the standard agar medium method, and the coliform count is based on the “Food Sanitation Inspection Guidelines Supplement II, Microorganisms <Reference> Rapid test method for coliform and fecal coliforms” issued by the Japan Food Sanitation Association. It was measured by the method described in. The results are shown in Table 11.

[0045]

[Table 11]

As is clear from the results shown in Table 11, when immersed in a 0.3% solution of the disinfectant detergent for food of the present invention for 60 minutes, the general viable cell count became 2.9 × 10 ³ cells / g, The number of coliform bacteria was less than 10 cells / g, but the general bacterial count was 7.3 × 10 ⁴ cells / g and the coliform bacteria group was 4.3 even when immersed in a 200 ppm sodium hypochlorite solution for 60 minutes. × 10 ³ /
g remained. Also, when the same tests were performed using the food sanitizing detergents of Examples 1 and 3, almost the same results were obtained. From these results, it was revealed that the sterilizing effect of the meat with the food disinfecting detergent of the present invention is higher than that of the conventional treatment with sodium hypochlorite.

[0047]

Industrial Applicability As described above, the food sanitizing detergent of the present invention has excellent sterilizing power against food poisoning bacteria such as Escherichia coli, staphylococcus, Pseudomonas aeruginosa, and Salmonella, and further contains chlorine-based sterilizing components. Does not contain, because it contains fumaric acid, which is commonly used as a food additive, as the main component, it has extremely low toxicity to the human body, and foodstuffs such as vegetables, fruits, seafood, and meat,
It can be safely used as a food treatment agent, and without causing chlorine odor or the like to remain after treatment to impair the flavor of food, it is possible to effectively eradicate food poisoning bacteria and prevent food poisoning. It is also suitable for the sterilization of seafood and meat, in which the sterilization effect in the presence of organic substances such as proteins does not decrease, and the treatment liquid is easily soiled by organic substances and has a low sterilization effect by sodium hypochlorite. Since the number of bacteria in seafood and the like can be significantly reduced even by the dipping treatment, it can be preferably used as a pretreatment for foodstuffs of seafood and meat. Moreover, this disinfectant detergent for foods is in powder form, is easy to handle, and has excellent dispersibility in water. Therefore, it can be easily and quickly added to water during treatment by stirring and mixing. A treatment liquid can be prepared. Further, the sterilization treatment can be performed by a simple operation of immersing the food material in the treatment liquid.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23L 3/358 C11D 1/66 C11D 1/66 A23B 4/14 B (72) Inventor Ken Minamida Osaka Hirakata 1-20-13-501, Higashi-chuu, Ichi (72) Shigeruyo Matsumura Inventor, 218 Ota, Ota, Sakurai City, Nara Prefecture (reference) 4B021 LA41 LW03 LW04 MC01 MK02 MK08 MK20 MK28 MP02 4H003 AC01 AC04 BA09 BA10 CA18 DA17 EA19 EB07 FA34

Claims (8)

[Claims] 1. A disinfectant detergent for foods, characterized in that particles of fumaric acid powder are coated with a hydrophilic nonionic surfactant. 2. The disinfectant detergent for food according to claim 1, wherein the hydrophilic nonionic surfactant is sucrose fatty acid ester. 3. The disinfectant detergent for food according to claim 1, wherein the fumaric acid particles have a particle size of 150 μm or less. 4. A food control agent according to claim 1, which contains 95.0 to 99.9% by weight of fumaric acid and 5.0 to 0.1% by weight of a hydrophilic nonionic surfactant. Bacteria cleaner. 5. The disinfectant detergent for food according to claim 1, which contains salt. 6. A method for sterilizing foods, which comprises immersing the food in a treatment liquid in which the sterilizing detergent for foods according to claim 1 is dispersed and dissolved in water. 7. The method for sterilizing food according to claim 6, wherein the food material is immersed in the treatment liquid for a short time within 2 seconds. 8. The food product according to claim 6, which is seafood or meat.
Alternatively, the food sanitizing method according to item 7.