JP2003235945A - Cleaning, sterilizing, and deodorizing method for foodstuff, cloth, or equipment, and cleaning, sterilizing, and deodorizing device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cleaning, sterilizing, and deodorizing method and a device therefor for vegetable and other foodstuffs imported from various foreign countries, equipment for conveying or transporting them, matters made of nonwoven fabric, cotton, nylon, or the like, used in the process, and medical equipment. <P>SOLUTION: A diluted solution of sterilizing agent as a chloride based food additive such as sodium hypochlorite and sodium chlorite is used as sterilizing water while conveying the foodstuff 7 on a net conveyer 17. In a state where the foodstuff 7 is conveyed to be positioned near a water surface 15, a stirring operation is applied from the downside to the solution around the foodstuff by water flow of the sterilizing water, dirt is discharged toward the outside, and severe water jet flow is sprayed from various angles of the upside to the foodstuff and the water surface of the sterilizing water around it. Thus, a cleaned matter is certainly sterilized by an air bubble group occurring from the water surface, a stirring operation, and striking vibration of the water surface while removing foreign matters or insects strongly adhered to it. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

The present invention relates to hypochlorous acid or chlorine dioxide in an aqueous solution of hypochlorite or chlorite containing at least one of hydrochloric acid, sulfuric acid, acetic acid and citric acid. Using sterilizing water generated by adding two acidic diluents, this is sprayed violently on foodstuffs, and in an apparatus for sterilization, the object to be cleaned is placed near the surface of the sterilizing water and washed,
It relates to maximizing the fluid characteristics of water by performing sterilization.

At the same time, it is necessary to more efficiently remove small insects, hair, dust, etc. adhering to the surface of foodstuffs, and bacteria settled in the water-repellent product on the surface of vegetables, for cleaning. It is about.

[0003] Furthermore, by utilizing the vibrating and stirring action of carbonated water due to the generation and disappearance of small bubbles and the weak ultrasonic vibration, it becomes easier for sterilized water to directly act on the surface of foodstuffs, and the sterilization efficiency is improved. The present invention relates to a cleaning, sterilizing and deodorizing method and its device for deodorizing.

[0004]

2. Description of the Related Art It has been conventionally known to spray a dilute solution of sodium hypochlorite or sodium chlorite in a shower shape for sterilization, and these solutions are alkaline and have a weak oxidizing power. Therefore, it has been known academically that the bactericidal power is increased by causing an acid to act on these to generate hypochlorous acid or chlorine dioxide having an extremely high oxidizing power. However, no product was developed for cleaning and sterilizing machines that have a mechanism to add acid when dangerous chlorine gas or chlorine dioxide gas is generated.

Further, conventionally, an aqueous solution of sodium hypochlorite or sodium chlorite is put in several dipping tanks, foods, cloths and equipment are placed in the dipping tanks. It was arranged in a line and the ingredients were transferred in a bucket manner for sterilization.

[0006] In addition, although sterilizers are commercially available that use the stirring effect of air bubbles by spraying air from the bottom of these dipping tanks in sterilized water, vegetables and the like have come to be imported from all over the world. As a new problem, due to the difference in the climate of the growing area, the difference in the generated film on the surface and the difference in the amount of microbes are small, which means that conventional technology cannot sterilize vegetables to a uniform number of bacteria within the same time. It was

A method of sterilizing foodstuffs by placing the foodstuffs on a conveyer conveyor or the like and spraying ozone-containing water violently in a shower shape from the vertical direction or the lateral direction when the electric conveyor is moved has been already known. . (For example, Japanese Patent Application No. 5
(See Public Relations No. 5-73090). As described above, the conventional sterilization method is a shower-like jetting method, which is based only on the dilution water of sodium hypochlorite or ozone water.

[0008] Alternatively, the food is washed in the chlorine-based sterilized water from below with the jet of sterilizing water being floated, set and rotated to sterilize and clean, while the transfer means at the top cleans the outlet side for the required sterilizing time. To sterilize,
(See, for example, Japanese Patent Application No. 6-164720). Such a conventional technique utilizes a simple stream of sterilized water to bring it into contact with food materials.

[0009]

Generally, in such an apparatus using only a jet of water or water, an extremely thin critical film (a fine surface space of an object to be washed, which is generated in a fine surface space of a material to be washed, moves). Even if a part of the difficult water layer) could be peeled off, it could not be sterilized by completely peeling it off and constantly contacting the surface of the food with fresh sterilized water effectively.

Therefore, it took a long time to reduce the number of general bacteria to the power of 10 2 or less, but when soaked in sterilized water for a long time, the food was damaged and the commercial property was deteriorated. or,
There was a problem that it cannot be used as the current production equipment with poor productivity and severe cost competition.

Further, foreign matter attached to the surface of the foodstuff, for example,
Small insects, debris, and fine hair needed a new washing and removing process in addition to sterilization.

In addition, in terms of the bactericidal effect, bacteria etc. which are attached to various gaps in the protective layer of plants formed on the surface of vegetables etc. can be easily removed by the conventional stirring of sterilized water and shower jet flow. It was difficult. Therefore, if the initial number of bacteria is about 10 8
It was difficult to fall below the 4th power.

Further, sodium hypochlorite has a slight chlorine odor at a concentration of 100 ppm or more, and it took a long time to wash with water. Vegetables having no chlorine odor at the time of passing through a washing and sterilizing machine. It could not be washed. For this reason,
It sometimes spoiled the texture of vegetable salad.

[0014]

The present invention has been made in consideration of the above points, and both sterilization with hypochlorous acid and sterilization with chlorine dioxide (sodium chlorite) are carried out. , Peeling off the critical film of the aqueous solution (the water layer that is hard to move, which is created in the fine surface space of the object to be washed) that is formed on the food surface and does not move easily, so that new sterilizing water is constantly exchanged and contacted at the same time. The present invention provides a method and apparatus capable of deodorizing chlorine odor by utilizing cleaning, sterilization to remove small insects and adhered substances, and foaming action by carbon dioxide gas.

In order to constantly bring fresh sterilized water into contact with the food in the sterilized water, the surface of the food is washed with water and stirred in water, and the adsorption of bubbles is used to remove insects and fine foreign substances. Cleaning, sterilization, and deodorization that can simultaneously use the ultrasonic wave generation effect due to the disappearance of bubbles so that the film generated on the surface of food materials etc. can be removed and new sterilized water is always brought into direct contact with the food surface. Methods and apparatus are provided.

In order to obtain these effects at the same time,
When a strong shower-like water is applied to the surface of the sterilized water, the surface of the water generates intense waves and bubbles. The vibration of the waves acts as a stirring action below the surface of the water, and new food ingredients continue to appear in that state. If it is transferred, the above-mentioned actions, such as water delamination and adsorption removal by stirring and bubbles, and removal of the critical film by weak ultrasonic vibration,
Consecutive cleaning, sterilization, which works around food materials at the same time
A deodorizing method and apparatus are provided.

In a dipping tank for sterilizing or washing and deodorizing food materials in the vicinity of the surface of water in sterilized water or carbonated water,
Create a flow of water that blows up from the vicinity of the bottom, create convection so that bubbles and foreign matter can be discharged to the drain port, and in the middle of the flow, detachably attach a cage for catching foreign matter with a mesh of fine mesh, Provided is a method and apparatus for cleaning, sterilizing and deodorizing foodstuffs so as to capture and remove insects and other foreign matter adsorbed on bubbles and the like.

Further, in the post-process of the sterilization process, since the deodorizing process is important for increasing the commercial value, carbonated water is sprayed vigorously in a shower to wash the product.
(EN) A cleaning, sterilizing and deodorizing device capable of removing the residual odor of sterilized water by blowing off chlorine odor and the like by the foaming action of carbonated water and the vaporizing action by gasification.

Since these effects are obtained at the same time as the sterilization process, the foaming gasification effect and the foam cleaning effect due to the innumerable bubbles, which occur when high-concentration carbonated water hits the surface of the foodstuff, are utilized for cleaning. (EN) A method and apparatus for cleaning, sterilizing and deodorizing a small insect and the like having more effective adsorption removal and vibration cleaning by eliminating bubbles and ultrasonic cleaning.

In order to obtain these effects more strongly, if the food material is immersed in carbonated water for cleaning and deodorizing in the vicinity of the water surface, and sterilized water and carbonated water are used, the water is violently showered. , The surface of the carbonated water is severely ruffled,
Bubbles are also generated. Under the surface of the water, water is vigorously stirred, so that new foodstuffs are continuously delivered to the state, and the adsorption and removal by stirring and bubbles caused by the violent action of the fluid. The present invention provides a continuous cleaning, sterilizing and deodorizing method and apparatus in which the removal of the critical film by weak ultrasonic waves is simultaneously performed around the food material.

Since the carbonated water used is constantly gasified and reduced, a mechanism that allows continuous replenishment is preferable. Also, if the concentration is too high, gasification will decrease sharply and it will be too costly to replenish, so this is highly effective when the surface of the carbonated water where the food is sunk is sprayed with water. The concentration of carbonated water may be as low as 500 ppm or less. It is preferably about 500 to 3000 ppm.

The generation of carbonated water used for cleaning and deodorization is performed by filling carbon dioxide gas into the tank under pressure and injecting water into the carbon dioxide gas in the form of a shower to absorb fine water particles. Is desirable. At this time, when the water level or pressure in the tank reaches a predetermined condition, the drain valve is opened, and at this time, the flow resistance in the drainage is increased, and the pressure in the tank during drainage becomes a pressure state of atmospheric pressure or higher. To be retained,
It is preferable to continuously supply carbon dioxide gas and pressurize the water to generate a high-concentration carbonated spring.

[0023]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below with reference to the drawings. 1 to 8 are views showing an embodiment of a cleaning, sterilizing and deodorizing method according to the present invention.

In FIG. 1, a water agitator cleaning sterilizer 1 characterized by performing sterilization treatment near the surface of sterilized water.
Is put in from the food material input port 2 after, for example, vegetables, with as few hidden portions as possible on the surface, and the food material is put on the net conveyor 17 on the sterilized water surface 15
By the way, while the food is held at the position where it sinks or does not sink, the sterilizing water that is jetted violently from the jet nozzle 14 having various angles from the upper side to the left side of Fig. 1 at a predetermined speed. Will be sent.

Sterilizing water is supplied from the supply pipe 10 through the electromotive valve 9 to the pipe 8 to the injection nozzle 14. The sterilizing water sprayed from a plurality of nozzles such as the spray nozzle 14 is the water surface 1
5 and the object to be cleaned 7 are violently watered.

At this time, the generated air bubbles 24 wrap up the peeled insects and foreign matter, and are absorbed by the drainage trays 41 on both sides from the central part by the water flow 27 from the bottom, and the adjuster 59.
Is discharged through.

Further, the sprayed sterilizing water is stored in the tank 28 and is sucked from the pumps 11 and 12 from the lower side.
Is again pressurized and supplied to the spray nozzle, and the pump 12 is sprayed from the lower side of the net conveyor 17 of the sterilization tank 28 as a rising flow from the spray pipes 16 and 18 toward the object to be cleaned. A filter 3 is provided on the water supply side of the pumps 11, 12, 33.
5 are also installed in the same way.

At this time, the height of the sterilizing water surface 15, which is located higher than the upper surface of the net conveyor 17, is adjusted by moving the drain tray 41 up and down. This vertical movement can be performed in a liquid-tight manner by an O-ring in the adjuster 37.

In FIG. 3, a rotary impeller 21 is installed between the upper and lower movable bands of the net conveyor 17, and the rotation of the rotary impeller 21 causes a sterilizing water flow to be blown up from below as indicated by a dotted arrow 27. The object to be cleaned may be turned upside down through the net conveyor 17 with further acceleration. In this case, it is preferable that the rotation direction is not limited to a fixed direction and can be arbitrarily selected. In addition, the support tool 23 that is a U-shaped protrusion
Is a supporting member 23 arranged in a plurality on the net conveyor so as to prevent the object to be cleaned from being entangled by the water flow. As shown in FIG. 2, the support members 23 are arranged in a comb shape.

After cleaning and sterilizing the object to be cleaned, it is moved by the transfer conveyor 36 to the deodorizing process of the high-concentration carbonated water. At this time, the transfer plate 37 has a comb shape so that the support tool 23 can easily transfer the object to be cleaned to the transfer conveyor 36.

Carbonated water is sprayed from various angles on the upper side of the food material sent from the transfer conveyor. On the carbonated net conveyor 39, as in the sterilization process, foaming action or water drenching occurs near the surface of the carbonated water. By the action, stirring vibration action, and ultrasonic cleaning action, the chlorine odor due to the chlorine-based sterilization treatment is diffused to obtain an odorless product.

Next, FIG. 2 will be described. This is an AA cross-sectional view of the water agitation washing sterilization device 1. The sterilizing water is sucked from the center of the bottom of the sterilization tank 28 by the pump 11, filtered by the filter 43, and pressurized water is sent upward from the injection pipe 16 in the upward direction. Further, from the space on the upper side of the net conveyor, the flow of bubbles that has been subjected to intense jet water is drained from the drain trays 41 on both sides to the outside. In this state, a heavy object collects in the trapping net 42 while rotating along with convection, and the water flow is sucked into the pump 11 again from the lower side of the trapping net 42.

The carbon dioxide tank 34 is sucked by the pump 29, filtered by the filter 13 and sent to the carbonated water production tank 30. Here, high-pressure carbon dioxide is supplied from the top,
The water level holding mechanism keeps the water level constant. Further, the carbon dioxide gas space is maintained by the pressure control valve 31 so as to be maintained at atmospheric pressure or higher.

FIG. 4 shows a cleaning, sterilizing and deodorizing device using a large bucket conveyor 50. The buckets 52 receive a large amount of foodstuffs into the individual buckets from the normal transfer conveyor 51 at the top and rotate downward so that the foodstuffs are conveyed so that the foodstuffs are located near the surface 53 of the sterilized water. There is. The sterilizing water supplied from the lower side through the return pipe 63 from the circulation pump (not shown) is blown up to the food from the lower side while stirring and washing with the powerful jet water flow 54. At the same time, Air may be jetted from the bottom side of the tank 62. Also, from the upper part, fierce jet water 55
Removes dirt by stirring vibration and foaming action.

At this time, the food material is covered as shown in FIG. 7 so as not to jump out of the bucket.
In addition, the bottom net of the bucket 58 rises at both ends in the AA section so that food can be easily received, as shown in FIG. This prevents the food from spilling from the bucket, and prevents the food from spilling even with a large jet of water. The use of such a mechanism enables a large amount of washing, sterilization, and deodorization in a short time. At this time, the amount of injected water from above is large and the thickness of the water flow is large, so if air is mixed in,
More powerful cleaning is possible.

FIG. 5 is an enlarged view of the carry-out conveyor after cleaning and sterilization of food materials. Further, the food material 56 is supplied from the conveyor 51, but the supply method is not limited.

FIGS. 6 and 7 show a portion of the bottom of the bucket between the A-A and the B-B and a spill prevention plate 57 on both sides.
Indicates the position of. FIG. 8 shows how the bottom net 58 of the bucket is in a state A-A when the food is received from the carry-in conveyor 51. It is also preferable to adjust the vertical position of the water surface by the adjuster 59, and to catch insects and foreign matter on the upstream side by the catching mesh 63 having a fine mesh. Fresh sterilizing water is supplied from the supply pipe 60,

Next, the cleaning, sterilizing, and deodorizing actions of this embodiment having such a configuration will be described. When a violent water is applied to the surface of the sterilized water, the water not only swells, but also a large amount of bubbles 24 are generated by the water, and the water is produced by violent stirring action and tapping on the water surface below the water surface. , Gives a vibrating action, and these work on food at the same time,
Two steps, cleaning and sterilization, are performed simultaneously. The method of hitting with a stick has been known since ancient times in washing and the like, but the method of hitting the food and the surface of the water with an intense water brings an extremely high washing effect.

In addition, at this time, a large amount of bubbles generated become innumerable in size, and weak ultrasonic waves or vibration waves generated by their disappearance and generation remove the critical film of water adhering to the surface of the food, Efficiently removes bacteria, insects, foreign substances, etc. while reacting well with sterile water. It is generally known that the bubbles thus generated generate weak ultrasonic waves when they disappear.

At this time, the bubbles generated are 25
Is given from an angle. It occurs in a larger amount than when given from directly above. Further, the jet of water 26 given from directly above hits the water surface violently, so that it is transmitted as a vibration wave below the water surface.
In addition, by combining and changing the thickness and strength of the water flow of the jet water, the effect of cleaning and sterilization which has not been obtained until now can be obtained. Incidentally, air may be mixed in this water stream to make it stronger.

Further, when carbonated water has a carbonic acid concentration of 1000 ppm or more, a foaming phenomenon easily occurs, and the foaming action of carbon dioxide gas in a domestic carbonated beverage or beer is widely known. This foaming action blows off the chlorine odor after sterilization with hypochlorous acid, chlorine dioxide, etc., and is useful for producing a product with a good taste and texture.

However, it was difficult to easily obtain a large amount of highly concentrated carbonated water. This is because the conventional method was to blow carbon dioxide into water, which is good for drinking water that requires a certain concentration, but it was difficult to make a large amount continuously. As a new method, contrary to the past, by spraying in a high-concentration and high-pressure carbon dioxide gas space in a shower shape to improve absorption efficiency, and performing this treatment in a circulating manner, foaming deodorization treatment with carbonated water is possible. It is designed to be easy to do.

When the deodorization treatment with the carbonated water is performed by adding a violent water jet to the food material kept near the water surface of the carbonated water, a sufficient foaming action is obtained even if the carbonic acid concentration is low. The deodorizing effect is high.

[0044]

INDUSTRIAL APPLICABILITY In the present invention, sterilization of foodstuffs, dishes, transport cases, etc. has recently been demanded with extremely high precision in the market. Contrary to this, however, foodstuffs whose pollution has deteriorated are being imported. The method and apparatus can solve these conflicting problems. In particular, vegetables, etc. are imported not only from China but also from Mexico.
The difference in hygiene environment differs in the amount of plant secretions and insects formed on the surface of vegetables, the hardness of foreign substances, and the difficulty of melting. For this reason, it is no longer possible to deal with the conventional method by putting a certain amount of vegetables in a sterilization tank and stirring by air from the bottom. Also, in the method of sterilizing by violently spraying water from around the foodstuff, since shadowed portions cause positional variations in the sterilization effect, which cannot be dealt with, all of them are solved.

Also, due to the spread of convenience stores, we have become a society that supplies food 24 hours a day, but the cost competition is fierce, and we want to avoid midnight production as much as possible. To do this, we must reduce the number of bacteria at the time of shipment. Moreover, it is necessary to process a large amount and reduce the cost. Although there was no treatment technology to achieve these at the same time, these problems can be solved by locating foodstuffs near the surface of the water and applying intense water.

Further, cleaning and deodorizing by utilizing the foaming action of carbonated water has not been used as a food material. This is because a method for continuously producing carbonated water in a circulating system has not been developed. Although it is known that ozone is used for deodorizing chlorine instead of chlorine, ozone causes headaches for many workers and is harmful to health. These problems can be solved.

Also, what can be used in foods as a bactericide is
Limited to two types, hypochlorite and chlorite. However, if they are not used on the acidic side, the effect will be one fifth or less. This is because it reacts in an ionic state on the alkaline side, so that it does not have a strong oxidizing power like hypochlorous acid, but this problem can also be solved.

In order to solve all of these problems,
A method and mechanism has been devised in which sterile water reacts. Cleaning, sterilization, deodorizing method and its equipment are used not only in the food industry,
It is useful for cleaning, sterilizing and deodorizing in all industries.

[Brief description of drawings]

FIG. 1 shows the first embodiment of the present invention and shows the basic normal operation of a cleaning, sterilizing and deodorizing device.

FIG. 2 shows a normal view of the cleaning, sterilizing and deodorizing device, showing the AA arrow view of FIG. 1 in the present invention.

FIG. 3 shows a positional relationship between foodstuffs and a jet, and a water flow acceleration mechanism from below and its operation.

FIG. 4 shows an operating mode of a cleaning and sterilizing apparatus using a bucket type transfer system.

FIG. 5 is an enlarged view of the unloading device for the finished product shown in FIG. 4, showing the details of the unloading mechanism.

FIG. 6 shows an opening mechanism of a bucket section AA used in the apparatus shown in FIG.

FIG. 7 is a similar view showing the closing mechanism in the BB section of the bucket.

[Fig. 8] Similarly, the bottom of the bucket and the front and rear nets are A
-Indicates what kind of position is in the section A.

[Explanation of symbols]

1 Water intense stirring battlefield sterilizer 2 Food Intake Port 7 Items to be cleaned 9 Electric valve 10,60 Supply pipe 14 injection nozzle 15 Water surface of sterilized water 16, 18 injection pipe 17 Net conveyor 11, 12, pump 29, 33 pumps 21 rotary impeller 23 Support 24 bubbles 25, 26 jet water intense 55 water jet 27 Water flow from below 28 Sterilized water tank 30 Carbonated water production tank 31 Pressure control valve 34 Carbonated water tank 13,35 filter 43 Filter 37 Adjuster 41 drainage tray 42, 63 Captured 36 Passing conveyor 37 Handing board 50 bucket conveyor 51 Carry-in conveyor 52 buckets 53 Water surface 54 Water jet 56 ingredients 57 Spill prevention plate 58 Bottom net 59 Adjuster 62 tanks 64 Return pipe

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] May 9, 2002 (2002.5.9)

[Procedure Amendment 1]

[Document name to be corrected] Drawing

[Correction target item name] All drawings

[Correction method] Change

[Correction content]

[Figure 1]

[Fig. 2]

[Figure 3]

[Figure 4]

[Figure 5]

[Figure 6]

[Figure 7]

[Figure 8]

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) B08B 3/10 B08B 3/10 ZF term (reference) 3B201 AA46 AB14 AB42 BB03 BB23 BB83 BB87 BB90 BB92 BB96 4B021 LW02 MC10 MK30 4B061 AA07 CA13 CA36 CA38 4C058 AA02 AA03 AA21 BB07 CC04 CC06 CC08 DD07 EE23 EE26 JJ07 JJ21 JJ28

Claims (17)

[Claims] 1. A sterilization mechanism that uses hypochlorite or an aqueous solution of chlorite as sterilizing water in the sterilization of foodstuffs, cloths, and equipment. And or, in a device for cleaning and sterilizing foodstuffs and cloths and equipment by spraying them in a shower shape from the left and right sides, the washing and sterilizing step performed by spraying the sterilizing water in a shower shape A method of cleaning and sterilizing foodstuffs and cloths and equipment, characterized in that the food and equipment are placed in a position near the water surface in the sterilized water. 2. The sterilizing water used for sterilizing food, cloth and equipment has a concentration of hypochlorous acid, chlorine dioxide, etc.
The cleaning of foodstuffs, cloth and equipment according to claim 1, further comprising adjusting the pH of the 1000 ppm aqueous solution to 3 to 8 with an aqueous solution of hydrochloric acid, sulfuric acid, acetic acid, citric acid or the like.
Sterilization method. 3. The concentration of free chlorine or chlorine dioxide is 20.
Carbon dioxide concentration of 50 to 1000ppm of sterilized water
A sterilized water having a free chlorine concentration or a chlorine dioxide concentration of 10 ppm to 500 ppm is further diluted with carbonated water of pm to 5000 ppm, and the sterilized water is further provided.
How to wash, sterilize and deodorize the listed ingredients, cloth and equipment. 4. Cleaning and deodorizing by spraying a high-concentration carbonated water in a shower shape from the vertical direction and / or the lateral direction of the food in the pre-process and / or the post-process of washing and sterilizing foods, cloths and equipment. The method for cleaning, sterilizing, and deodorizing foodstuffs, cloth, and equipment according to claim 1 or 2, further comprising: 5. In the pre-process and / or post-process of washing and sterilizing the food, cloth and equipment, the food is placed in a position near the water surface in the carbonated water, and the high-concentration carbonated water is directed upward in the food and / or. The method for cleaning, sterilizing, and deodorizing foodstuffs, cloths, and equipment according to claim 1, further comprising spraying in a shower shape from the left and right sides for cleaning and deodorizing. 6. A mechanism for fixing and / or varying a vertical direction and an inclination angle when the shower-like injection angle is in the upper direction, and a mechanism for fixing and / or varying the inclination angle in the left and right directions. The method for cleaning, sterilizing, and deodorizing foodstuffs, cloth, and equipment according to claim 1, further comprising a mechanism. 7. The washing of foodstuffs, cloth and equipment according to claim 1, wherein the shower-like jetting mechanism further comprises a mechanism for performing circular movement and / or repetitive movement having a predetermined locus. , Sterilization and deodorization method. 8. A mechanism for producing a water flow and / or an air flow blown up from the vicinity of the lower central portion of a dipping tank for sterilizing, washing, or deodorizing foodstuffs, cloths, or equipment near the water surface in sterilized water or carbonated water, and draining water. In order to discharge bubbles and foreign substances to the mouth, convection is caused to catch and remove insects and light foreign substances adsorbed on bubbles in the upper part and / or heavy sand and foreign substances can be captured in the lower part. The method for cleaning, sterilizing, and deodorizing foodstuffs, cloth, and equipment according to claim 1, which is provided. 9. The carbonate concentration of the carbonated water used is 50 ppm.
The method for cleaning, sterilizing, and deodorizing foodstuffs, cloth, and equipment according to claim 1, further comprising: 5,000 ppm. 10. A mechanism for transporting and / or moving foodstuffs, cloths and equipment, and an aqueous solution of hypochlorite, chlorite, etc. and an aqueous solution of hydrochloric acid, sulfuric acid, acetic acid, citric acid, etc.
H3-8, free chlorine concentration or chlorine dioxide concentration is 1-1
A mechanism for generating sterilizing water by adjusting to 000 ppm and a mechanism for cleaning and sterilizing foodstuffs, cloth and equipment by spraying the sterilizing water from above and / or right and left sides of the food In cleaning and sterilizing equipment,
A foodstuff, cloth, and equipment including a mechanism for performing a cleaning and sterilizing process performed by spraying the sterilizing water in a shower shape so that an object to be cleaned is located near the water surface in the sterilizing water. Cleaning and sterilizing equipment. 11. A mixture of an aqueous solution of hypochlorite, chlorite and the like and an aqueous solution of hydrochloric acid, sulfuric acid, acetic acid, citric acid and the like to have a pH of 3 to 8, a free chlorine concentration and a chlorine dioxide concentration of 50.
Carbon dioxide concentration is 50p in sterilized water of ppm-1000ppm
Diluted with pm ~ 5000ppm carbonated water 10ppm ~ 5
Cleaning food, cloth and equipment according to claim 10, further comprising using sterilized water of 00 ppm.
Sterilization and deodorization equipment. 12. A gradual feeding mechanism and / or a bottom support feeding mechanism for an article to be cleaned so that foodstuffs, cloths and equipment can be moved or transported near the water surface in sterilized water, and the foodstuffs are held near the water surface and transported for transportation. The apparatus for cleaning and sterilizing food, cloth or equipment according to any one of claims 10 to 11, further comprising a mechanism. 13. A mechanism further comprising: a mechanism for transporting foodstuffs, cloths, and equipment by a net conveyor or a basket-type transport conveyor; and a moving mechanism by a knitting basket or blades, or a hanging transport mechanism. A cleaning and sterilizing device for foodstuffs, cloths, and equipment according to items 10 to 12. 14. Washing foodstuffs, cloths and equipment in a shower-like manner by spraying high-concentration carbonated water from above and below and / or from the left and right in the pre-process and / or post-process of the sterilization process, The device for cleaning, sterilizing and deodorizing foodstuffs, cloth and equipment according to claim 10, further comprising a mechanism for performing deodorization. 15. A mechanism for holding and transporting foodstuffs and equipment near the surface of carbonated water in the pre-process and / or post-process of the sterilization process, and showering carbonated water from the upper and / or left / right side of the food and equipment. The device for cleaning, sterilizing and deodorizing foodstuffs, cloths and equipment according to claim 10 to 14, further comprising a mechanism for spraying in a uniform manner. 16. A shower-like jetting mechanism further comprising a mechanism for fixing and / or varying the jetting angle, a mechanism for performing a circular movement and / or a repetitive movement having a predetermined locus. A cleaning, sterilizing, and deodorizing device for foodstuffs, cloths, and equipment described in 10 to 15. 17. A water flow blown up from near the bottom of a dipping tank for sterilizing, washing, or deodorizing foodstuffs, cloths, and equipment near the water surface in sterilized water or carbonated water, and / or
A mechanism for creating an air jet, so that bubbles and foreign matter can be discharged to the drain port, convection is caused, and a mechanism for trapping and removing insects and light foreign matter adsorbed on bubbles and the like at the top and / or
The device for cleaning, sterilizing and deodorizing foodstuffs and cloths and equipment according to claim 10 to 16, further comprising a mechanism for capturing heavy sand and foreign matter in the lower part.