JP2003183105A - Sterilizer composition - Google Patents
Sterilizer compositionInfo
- Publication number
- JP2003183105A JP2003183105A JP2001387657A JP2001387657A JP2003183105A JP 2003183105 A JP2003183105 A JP 2003183105A JP 2001387657 A JP2001387657 A JP 2001387657A JP 2001387657 A JP2001387657 A JP 2001387657A JP 2003183105 A JP2003183105 A JP 2003183105A
- Authority
- JP
- Japan
- Prior art keywords
- acid
- composition according
- foods
- group
- monoglyceride
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、食品、食品原料及
び食品製造・加工機器用の殺菌剤組成物に関する。特に
本発明は栄養細菌のみならず、芽胞の殺菌に有用な、殺
菌剤組成物を提供する。TECHNICAL FIELD The present invention relates to a fungicide composition for foods, food ingredients and food manufacturing / processing equipment. In particular, the present invention provides a fungicide composition useful for killing not only vegetative bacteria but also spores.
【０００２】[0002]
【従来の技術】食品の腐敗や食中毒を引き起こす微生物
汚染を防止するために、従来からエタノールが広く利用
されてきた。しかしながら、エタノール単独で充分な効
果を得るためには、７０％以上のエタノール濃度が必要
であるため、食品に使用した場合にはエタノール臭が強
くなり食品の風味を著しく損なう他、タンパク質の変性
や品質の劣化、変色等を引き起こすなどの問題があっ
た。この様な問題を解決するため、エタノールに有機酸
や有機酸塩、脂肪酸等を組み合わせた殺菌剤組成物が数
多く提案されてきた。ところが、これらの殺菌剤組成物
にも刺激臭や酸味による食品の風味劣化や、食品製造・
加工機器に錆が生じるなどの問題を有していた。2. Description of the Related Art Ethanol has been widely used to prevent microbial contamination that causes food spoilage and food poisoning. However, in order to obtain a sufficient effect with ethanol alone, an ethanol concentration of 70% or more is required. Therefore, when used in foods, the smell of ethanol becomes strong and the flavor of foods is significantly impaired. There were problems such as deterioration of quality and discoloration. In order to solve such problems, many bactericide compositions in which ethanol is combined with an organic acid, an organic acid salt, a fatty acid, or the like have been proposed. However, these bactericide compositions also deteriorate the flavor of foods due to irritating odors and sourness, and produce foods.
There was a problem such as rust on the processing equipment.
【０００３】さらに、従来の殺菌剤組成物は、乳酸菌や
大腸菌等の一般細菌やカビ、酵母等にはある程度の効果
を示すものの、芽胞に対しては効果が無く、その結果、
例えば食品をエタノール製剤の入った殺菌漕に浸漬する
といった処理では、芽胞が殺菌されずに薬剤中に流出、
蓄積することによって二次汚染を引き起こす原因となっ
ていた。Further, although the conventional fungicidal composition has some effect on general bacteria such as lactic acid bacteria and Escherichia coli, mold, yeast, etc., it has no effect on spores, and as a result,
For example, in the process of immersing food in a sterilization tank containing an ethanol preparation, spores are not sterilized and flow out into the drug,
Accumulation caused secondary pollution.
【０００４】又、従来のエタノールを利用した殺菌剤組
成物は、低温下ではその効果が著しく低下するものであ
った。このような問題点に対し、特開平７−２９８８６
２号には、エタノールとフィチン酸を必須成分とする低
温下除菌用アルコール製剤が提案されている。しかしな
がら該アルコール製剤は、耐熱性芽胞菌に対して氷点下
除菌効果が不十分な場合があり、その様な場合にはグリ
セリン脂肪酸エステルを併用するといった、常温下と氷
点下では処方の変更が必要なものであり、作業効率に影
響を与えるという問題があった。また、特開平７−２９
８８６２号では、芽胞形成性の菌に対して一定の製剤が
ある程度の殺菌作用を誘導することを確認しているが、
芽胞そのものに対する殺菌作用については検討されてい
ない。Further, the effect of the conventional fungicide composition using ethanol is remarkably reduced at low temperature. To solve such a problem, JP-A-7-29886
No. 2 proposes an alcohol preparation for sterilization at low temperature, which contains ethanol and phytic acid as essential components. However, the alcohol preparation may have insufficient freezing point sterilizing effect against thermostable spores, and in such a case, a combination of glycerin fatty acid ester is required, and it is necessary to change the formulation at room temperature and below freezing point. However, there is a problem that it affects work efficiency. In addition, JP-A-7-29
8862 confirms that certain formulations induce some bactericidal action against spore-forming bacteria.
The bactericidal action on the spore itself has not been examined.
【０００５】上記のような問題を解決するため、一般細
菌やカビ、酵母に加え、芽胞に対しても効果があり、低
温下に加え、常温下でも優れた殺菌力を有する殺菌剤組
成物が望まれていた。In order to solve the above problems, a bactericidal composition which is effective against general bacteria, fungi and yeasts, as well as against spores, and has excellent bactericidal activity at room temperature as well as at low temperature is provided. Was wanted.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は、安全
性が高く、食品が有する風味や品質を低下させることが
なく、芽胞に対しても優れた殺菌力を有する新規な殺菌
剤組成物を提供することにある。DISCLOSURE OF THE INVENTION The object of the present invention is to provide a novel fungicide composition which is highly safe, does not deteriorate the flavor and quality of foods, and has excellent bactericidal activity against spores. To provide.
【０００７】[0007]
【課題を解決するための手段】本発明者らの鋭意研究の
結果、エタノールとラウリン酸モノグリセリドを併用す
ることにより、一般細菌や酵母等のみならず芽胞に対し
ても優れた殺菌力を有することを見出し、本発明を完成
するに至ったものである。Means for Solving the Problems As a result of intensive studies by the present inventors, the combined use of ethanol and lauric acid monoglyceride has an excellent bactericidal activity against not only general bacteria and yeast but also spores. The present invention has been completed and the present invention has been completed.
【０００８】即ち本発明は、エタノールおよび芽胞殺菌
有効量のラウリン酸モノグリセリドを有効成分として含
有することを特徴とする食品、食品原料及び食品製造・
加工機器用の殺菌剤組成物を提供する。That is, the present invention is characterized in that it contains ethanol and a spore-killing effective amount of lauric acid monoglyceride as an active ingredient, a food material, a food material and a food manufacturing
Provided is a fungicide composition for processing equipment.
【０００９】本明細書において「芽胞殺菌有効量」と
は、芽胞生成菌の芽胞に対する殺菌作用を示すのに有効
な量を意味する。本発明の殺菌剤組成物としては、その
ままで使用可能な組成物のみならず、使用時に水で希釈
して適当な濃度として用いるための濃縮組成物の両方が
含まれる。濃縮組成物の場合、上記「芽胞殺菌有効量」
とは、使用時の濃度が芽胞に対する殺菌作用を示すのに
有効な量であることを意味する。As used herein, the term "spore bactericidal effective amount" means an amount effective for exhibiting a bactericidal action on spores of sporulating bacteria. The disinfectant composition of the present invention includes not only a composition which can be used as it is, but also a concentrated composition which is diluted with water at the time of use to have an appropriate concentration. In the case of a concentrated composition, the above "spore germicidal effective amount"
Means that the concentration at the time of use is an amount effective for exhibiting a bactericidal action on spores.
【００１０】[0010]
【実施の形態】具体的な各成分の濃度は特に限定されず
目的に応じて適宜選択することができる。典型的には、
本発明の殺菌剤は、使用時にエタノール５〜８０重量
％、ラウリン酸モノグリセリドを０.３〜７重量％、好
ましくは０.４〜２重量％を含有するよう調製される。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Specific concentrations of each component are not particularly limited and can be appropriately selected according to the purpose. Typically,
The bactericide of the present invention is prepared so as to contain 5 to 80% by weight of ethanol and 0.3 to 7% by weight of lauric acid monoglyceride, preferably 0.4 to 2% by weight when used.
【００１１】本発明の殺菌剤組成物においてはラウリン
酸モノグリセリドが必須成分となっているが、製剤の安
定性向上等の補助的な目的で他のグリセリン脂肪酸エス
テルを添加してもよい。他のグリセリン脂肪酸エステル
としては、脂肪酸の炭素数が６〜１８程度、より好まし
くは炭素数８〜１２程度の中鎖脂肪酸モノグリセリド、
但しラウリン酸モノグリセリドは除く、が好適に用いら
れる。他のグリセリン脂肪酸エステルは好適には、使用
時に０.０００５〜７重量部、特に０.００１〜２重量％
となるよう含有される。Although lauric acid monoglyceride is an essential component in the fungicide composition of the present invention, other glycerin fatty acid ester may be added for the purpose of supplementing the stability of the preparation. As other glycerin fatty acid ester, the carbon number of the fatty acid is about 6 to 18, more preferably a medium chain fatty acid monoglyceride having about 8 to 12 carbon atoms,
However, lauric acid monoglyceride is preferably used. Other glycerin fatty acid esters are preferably used at 0.0005 to 7 parts by weight, especially 0.001 to 2% by weight.
To be included.
【００１２】本発明の殺菌剤組成物にはさらに、従来ア
ルコール製剤に用いられてきた有機酸および有機酸塩を
添加してもよい。そのような有機酸としては、フマル
酸、乳酸、酢酸、酒石酸、アジピン酸、グルコン酸、ク
エン酸、アスコルビン酸、リンゴ酸、こはく酸、フィチ
ン酸、プロピオン酸、酪酸等が挙げられる。中でも乳
酸、クエン酸、リンゴ酸が特に好ましく用いられる。The fungicidal composition of the present invention may further contain organic acids and organic acid salts that have been conventionally used in alcohol preparations. Examples of such organic acids include fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, ascorbic acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid and the like. Among them, lactic acid, citric acid and malic acid are particularly preferably used.
【００１３】有機酸塩としては前記有機酸のナトリウム
塩、カリウム塩等のアルカリ金属塩、又はカルシウム
塩、マグネシウム塩等のアルカリ土類金属塩等が挙げら
れ、その中でもナトリウム塩が好ましく用いられる。本
発明の殺菌剤組成物には、前記有機酸および有機酸塩か
ら選ばれる１種以上の化合物を添加することができる。Examples of the organic acid salt include alkali metal salts such as sodium salts and potassium salts of the above organic acids, and alkaline earth metal salts such as calcium salts and magnesium salts, among which sodium salts are preferably used. One or more compounds selected from the above-mentioned organic acids and organic acid salts can be added to the fungicide composition of the present invention.
【００１４】前記有機酸および有機酸塩から選ばれる１
種以上の化合物を含有させることにより、芽胞や他のカ
ビ、酵母等に対する殺菌力が高まる。有機酸および有機
酸から選ばれる１種以上の化合物は好ましくは、その合
計量が使用時に０.００１〜１３重量％、特に０.０１〜
６重量％の範囲となるよう添加される。1 selected from the above-mentioned organic acids and organic acid salts
Inclusion of one or more compounds enhances the bactericidal activity against spores, other molds, yeasts and the like. The organic acid and one or more compounds selected from the organic acids are preferably used in a total amount of 0.001 to 13% by weight, particularly 0.01 to 13% by weight.
It is added so as to be in the range of 6% by weight.
【００１５】本発明の殺菌剤組成物の調製方法は特に限
定的ではなく、必須成分であるエタノールおよびラウリ
ン酸モノグリセリド、および上記各任意成分を水中に溶
解して調製すればよい。上述の通り、本発明の殺菌剤組
成物は濃縮組成物であってもよく、その場合には使用時
に水を加えて適当な濃度となるよう希釈される。各成分
の濃度は、殺菌対象となる食品、食品原料や食品製造・
加工機器の種類、接触方法、接触時の温度等に応じて上
記好ましい範囲内で選択すればよい。The method for preparing the bactericide composition of the present invention is not particularly limited, and ethanol and lauric acid monoglyceride which are essential components, and each of the above optional components may be dissolved in water. As described above, the fungicide composition of the present invention may be a concentrated composition, in which case it is diluted with water at the time of use so as to have an appropriate concentration. The concentration of each component is the food to be sterilized
It may be selected within the above preferable range depending on the type of processing equipment, the contact method, the temperature at the time of contact, and the like.
【００１６】本発明の殺菌剤組成物は、原液または適当
な濃度に水で希釈した希釈液に食品、食品原料または食
品製造・加工機器である殺菌対象物を接触させることに
よって、該対象物の殺菌を行う。殺菌対象物と接触させ
る際の殺菌剤組成物の温度は特に限定されず、常温から
−２０℃程度の低温まで幅広く使用することができる。
接触方法は特に限定されず、噴霧、浸漬、拭き取り等の
一般的な方法で使用することができる。本発明の殺菌剤
組成物を殺菌対象物と接触させる際の接触時間は、接触
温度や接触対象、有効成分の濃度により、適宜定めれば
よい。常温で作用させる場合には通常３０秒〜１０分
間、好ましくは１〜３分間で十分な殺菌効果が得られ
る。１０分間以上接触させてもよいが、殺菌効果がそれ
以上増大することはない。The bactericidal composition of the present invention is prepared by contacting a stock solution or a diluting solution diluted with water to an appropriate concentration with a food, a food material or a sterilization target that is a food manufacturing / processing equipment. Perform sterilization. The temperature of the disinfectant composition when it is brought into contact with an object to be sterilized is not particularly limited, and it can be widely used from room temperature to a low temperature of about -20 ° C.
The contact method is not particularly limited, and a general method such as spraying, dipping or wiping can be used. The contact time when the disinfectant composition of the present invention is brought into contact with an object to be sterilized may be appropriately determined depending on the contact temperature, the object to be contacted, and the concentration of the active ingredient. When operating at room temperature, a sufficient bactericidal effect is usually obtained in 30 seconds to 10 minutes, preferably 1 to 3 minutes. It may be contacted for 10 minutes or more, but the bactericidal effect does not increase any more.
【００１７】本発明の殺菌剤組成物により殺菌しうる食
品及び食品原料としては特に限定されない。例えば、ハ
ム、ソーセージ、ベーコン等の畜肉製品、かまぼこ、は
んぺん、なると巻等の水産練り製品、キュウリ、トマ
ト、キャベツ、タマネギ、レタス、セロリ等の野菜、特
に生食用野菜、そば、うどん、そうめん、スパゲティ
ー、マカロニ等の麺類の他、各種の魚肉、畜肉、貝、鶏
肉、鶏卵等、幅広い食品に適用することができる。There are no particular restrictions on the food and food materials that can be sterilized by the bactericidal composition of the present invention. For example, meat products such as ham, sausage and bacon, fish paste products such as kamaboko, rice paste, naruto rolls, vegetables such as cucumber, tomato, cabbage, onions, lettuce and celery, especially raw vegetables, buckwheat, udon, somen, spaghetti. In addition to noodles such as macaroni, it can be applied to a wide variety of foods such as various types of fish meat, livestock meat, shellfish, chicken and eggs.
【００１８】本発明の殺菌剤組成物により好適に殺菌さ
れる食品製造・加工機器としては、前記の食品及び食品
原料の製造・加工機器やまな板、包丁、食品用容器、布
巾等の他、食品加工工場で用いられる各種の攪拌機、混
合機、ホモジナイザー、自動カッター等の容器ならびに
可動部、運搬容器、包装容器等が挙げられる。Examples of food manufacturing / processing equipment suitably sterilized by the bactericidal composition of the present invention include the above-mentioned food / food raw material manufacturing / processing equipment, cutting boards, knives, food containers, cloths, and the like. Examples include various stirrers, mixers, homogenizers, containers such as automatic cutters, movable parts, transport containers, and packaging containers used in processing plants.
【００１９】本発明の殺菌剤組成物により、大腸菌、乳
酸菌、カビ、酵母等の一般細菌が好適に排除される。本
発明の殺菌剤組成物はさらに、芽胞に対しても優れた殺
菌効果を示す。本発明の殺菌剤組成物は、安全性の面で
問題がないことが明らかにされている成分のみを含有し
ており、食品に使用した場合にも風味や品質の低下が極
めて少ない。The bactericide composition of the present invention preferably eliminates general bacteria such as Escherichia coli, lactic acid bacteria, molds and yeasts. The bactericidal composition of the present invention further exhibits an excellent bactericidal effect on spores. The bactericidal composition of the present invention contains only components that have been shown to have no problem in terms of safety, and when used in food, the deterioration of flavor and quality is extremely small.
【００２０】以下、実施例により本発明を更に詳述す
る。The present invention will be described in more detail below with reference to examples.
【実施例】実施例１、比較例１〜２
表１に示す組成の殺菌剤組成物（以下、試験液という）
を調製し、石炭酸係数法に準じて殺菌力を測定し、比較
した。供試芽胞菌は、Bacillus subtilis IAM1069（芽
胞）、Bacillus cereus IAM1029（芽胞）を用いた。[Examples] Example 1, Comparative Examples 1-2 A bactericidal composition having the composition shown in Table 1 (hereinafter referred to as a test solution)
Were prepared, and the sterilizing power was measured according to the carboxylic acid coefficient method and compared. Bacillus subtilis IAM1069 (spore) and Bacillus cereus IAM1029 (spore) were used as the test spores.
【００２１】[0021]
【表１】 [Table 1]
【００２２】（試験方法）各供試菌の芽胞は日本抗生物
質医薬品基準解説に掲載される胞子液の調製法に従って
誘導した。即ち、各菌体を寒天培地の入ったルー瓶中へ
接種し、これを２週間以上培養することにより生育上過
酷な条件とした。次いでこの菌体を７０℃の高温で３０
分以上加熱して破壊した後、遠心操作で集積して芽胞を
誘導した。試験液を試験管に１０ｍｌづつ分注したもの
に供試芽胞菌（１０６ＣＦＵ／ｍｌ）を０.１ｍｌ接種
し、経時的（０.５、１、３分）に白金耳でサンプリン
グし、ＢＨＩブイヨン培地（１０ｍｌ）に接種した。こ
れを３０℃、４８時間培養した後、濁度により殺菌力を
測定した。尚、試験液の濃度は表１に示した原液を６０
％、７０％、８０％、９０％、１００％（原液）の濃度
へと水で希釈したものを用いた。(Test method) The spores of each test bacterium were induced according to the method for preparing spore fluid described in the Japanese Antibiotics Standard Description. That is, each bacterial cell was inoculated into a roux bottle containing an agar medium, and cultured for 2 weeks or more to make it a severe condition for growth. Then, the bacterial cells are heated at a high temperature of 70 ° C for 30
After crushing by heating for more than a minute, they were collected by centrifugation to induce spores. 0.1 ml of the test spore-forming bacterium (10 6 CFU / ml) was inoculated to the test solution in 10 ml aliquots, and sampled with a platinum loop over time (0.5, 1, 3 minutes), BHI broth medium (10 ml) was inoculated. After culturing this at 30 ° C. for 48 hours, the bactericidal activity was measured by turbidity. In addition, the concentration of the test solution was 60 when the stock solution shown in Table 1 was used.
Diluted with water to concentrations of 70%, 70%, 80%, 90% and 100% (stock solution) were used.
【００２３】（結果）結果を表２および３に示す。表
中、「−」は細菌の増殖が無いこと、即ち殺菌効果が有
ることを示し、「＋」は細菌が増殖したこと、即ち殺菌
効果が無かったことを表す。ラウリン酸モノグリセリド
（Ｃ１２）を配合した本発明の組成物は、試験した両方
の芽胞に対する殺菌力を示したが、カプリル酸モノグリ
セリド（Ｃ８）およびカプリン酸モノグリセリド（Ｃ１
０）を配合した組成物はいずれも芽胞に対する殺菌力を
示さなかった。(Results) The results are shown in Tables 2 and 3. In the table, "-" indicates that there is no bacterial growth, that is, that there is a bactericidal effect, and "+" indicates that bacteria have grown, that is, that there is no bactericidal effect. The composition of the present invention incorporating lauric acid monoglyceride (C12) showed bactericidal activity against both spores tested, while caprylic acid monoglyceride (C8) and capric acid monoglyceride (C1).
None of the compositions containing 0) showed bactericidal activity against spores.
【００２４】[0024]
【表２】 [Table 2]
【００２５】[0025]
【表３】 [Table 3]
【００２６】実施例２、３
実施例１と同一の試験液を用い、別の栄養細菌に対する
殺菌力を測定した。供試菌としてPenicillium citrinum
NFRI-1019（実施例２）、Saccharomycescerevisae IFO
0205（実施例３）を用いた。
（試験方法）各供試菌をブイヨン培地へ接種し、２４時
間培養したものを用いて試験を行った。この前培養の条
件は、細菌の増殖に適した条件であり、供試菌が芽胞を
形成している可能性はほとんど無い。各供試菌に対する
殺菌力を、実施例１と同様の方法で測定した。Examples 2 and 3 Using the same test solution as in Example 1, the bactericidal activity against different trophic bacteria was measured. Penicillium citrinum as test bacteria
NFRI-1019 (Example 2), Saccharomyces cerevisae IFO
0205 (Example 3) was used. (Test method) Each test bacterium was inoculated into a broth medium and cultured for 24 hours, and the test was performed. The conditions of this pre-culture are conditions suitable for bacterial growth, and there is almost no possibility that the test bacteria form spores. The bactericidal activity against each test bacterium was measured by the same method as in Example 1.
【００２７】（結果）結果を表４、５に示す。本発明の
殺菌剤組成物は、芽胞のみならず栄養細菌に対しても良
好な殺菌力を示した。(Results) The results are shown in Tables 4 and 5. The bactericidal composition of the present invention showed good bactericidal activity against not only spores but also trophic bacteria.
【００２８】[0028]
【表４】 [Table 4]
【００２９】[0029]
【表５】 [Table 5]
【００３０】比較例３〜５
表６に示す、フィチン酸を含有する組成の試験液を調製
し、殺菌力を測定した。供試菌は、Bacillus subtilis
IAM1069（芽胞）である。Comparative Examples 3 to 5 Test liquids having compositions containing phytic acid shown in Table 6 were prepared and the bactericidal activity was measured. The test bacteria are Bacillus subtilis
It is IAM1069 (spore).
【表６】 [Table 6]
【００３１】（試験方法）実施例１と同様の方法で各試
験液の殺菌力を測定した。
（結果）結果を表７に示す。カプリル酸モノグリセリド
およびフィチン酸を含有する組成物は、いずれも芽胞に
対しては殺菌効果を示さなかった。(Test Method) The sterilizing power of each test solution was measured in the same manner as in Example 1. (Results) The results are shown in Table 7. None of the compositions containing caprylic acid monoglyceride and phytic acid showed a bactericidal effect on spores.
【００３２】[0032]
【表７】 [Table 7]
【００３３】[0033]
【発明の効果】本発明の殺菌剤組成物によれば、食品本
来の風味を損なわず、しかも効果的に食品、食品原料及
び食品製造・加工機器の殺菌を行うことができ、これま
で食品や機器に影響を与えることなく殺菌することが困
難であった芽胞も容易、且つ短時間に殺菌することがで
きる。EFFECTS OF THE INVENTION According to the fungicide composition of the present invention, it is possible to effectively sterilize foods, food raw materials, and food manufacturing / processing equipment without impairing the original flavor of foods. Spores that have been difficult to sterilize without affecting the equipment can be sterilized easily and in a short time.
フロントページの続き (51)Int.Cl.7 識別記号 ＦＩ テーマコート゛(参考） Ａ０１Ｎ 57/12 Ａ０１Ｎ 57/12 Ｃ Ａ２３Ｌ 3/349 ５０１ Ａ２３Ｌ 3/349 ５０１ 3/3508 3/3508 3/3517 3/3517 Ｆターム(参考） 4B021 MC01 MC02 MK02 MK18 MK20 MK21 4H011 AA02 BA06 BB03 BB06 DA13Front page continuation (51) Int.Cl. 7 Identification code FI theme code (reference) A01N 57/12 A01N 57/12 C A23L 3/349 501 A23L 3/349 501 3/3508 3/3508 3/3517 3 / 3517 F-term (reference) 4B021 MC01 MC02 MK02 MK18 MK20 MK21 4H011 AA02 BA06 BB03 BB06 DA13
Claims (9)
リン酸モノグリセリドを有効成分として含有することを
特徴とする、食品、食品原料及び食品製造・加工機器用
の殺菌剤組成物。1. A fungicide composition for foods, food materials, and food manufacturing / processing equipment, which comprises ethanol and a spore-killing effective amount of lauric acid monoglyceride as an active ingredient.
から選ばれる１種以上の成分を含有する、請求項１記載
の殺菌剤組成物。2. The bactericidal composition according to claim 1, which further comprises one or more components selected from the group consisting of organic acids and organic acid salts.
酸、酢酸、酒石酸、アジピン酸、グルコン酸、クエン
酸、アスコルビン酸、りんご酸、こはく酸、フィチン
酸、プロピオン酸、酪酸およびこれらのアルカリ金属塩
又はアルカリ土類金属塩およびこれらの混合物からなる
群から選ばれる、請求項２記載の殺菌剤組成物。3. Organic acids and organic acid salts are fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, ascorbic acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid and alkalis thereof. The fungicide composition according to claim 2, which is selected from the group consisting of metal salts or alkaline earth metal salts and mixtures thereof.
ラウリン酸モノグリセリドを除く、から選ばれる１種以
上の成分を含有する、請求項１〜３いずれかに記載の殺
菌剤組成物。4. The disinfectant composition according to claim 1, further comprising one or more components selected from glycerin fatty acid esters, except lauric acid monoglyceride.
〜１８の中鎖脂肪酸モノグリセリド、但しラウリン酸モ
ノグリセリドを除く、およびこれらの混合物からなる群
から選ばれる、請求項４記載の殺菌剤組成物。5. The glycerin fatty acid ester has 6 carbon atoms.
The bactericide composition according to claim 4, which is selected from the group consisting of -18 medium chain fatty acid monoglycerides, except lauric acid monoglyceride, and mixtures thereof.
ウリン酸モノグリセリド０.３〜７重量％を含有するよ
う調製されるものである、請求項１〜５いずれかに記載
の殺菌剤組成物。6. The disinfectant composition according to claim 1, which is prepared so as to contain 5 to 80% by weight of ethanol and 0.3 to 7% by weight of lauric acid monoglyceride at the time of use.
群から選ばれる１種以上の成分を、合計量として０.０
０１〜１３重量％含有するよう調製されるものである、
請求項６記載の殺菌剤組成物。7. A total amount of one or more components selected from the group consisting of organic acids and organic acid salts at the time of use is 0.0.
It is prepared so as to contain 01 to 13% by weight,
The disinfectant composition according to claim 6.
しラウリン酸モノグリセリドを除く、から選ばれる１種
以上の成分を、合計量として０.０００５〜７重量％含
有するよう調製されるものである、請求項６または７記
載の殺菌剤組成物。8. A glycerin fatty acid ester, wherein at least one component selected from lauric acid monoglyceride, when used, is prepared so as to contain a total amount of 0.0005 to 7% by weight. The bactericide composition according to 6 or 7.
成物を、食品、食品原料および食品製造・加工機器から
なる群から選択される殺菌対象物の表面と接触させる工
程を含む、殺菌方法。9. A step of bringing the disinfectant composition according to any one of claims 1 to 8 into contact with the surface of an object to be sterilized selected from the group consisting of foods, food materials, and food manufacturing / processing equipment, Sterilization method.
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|---|---|---|---|
| JP2001387657A JP4143294B2 (en) | 2001-12-20 | 2001-12-20 | Disinfectant composition |
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