JP2008150366A - Sterilizer composition - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sterilizer composition which is usable for sterilization of foods, and food production and processing devices, has excellent sterilization effects to the foods, and the food production and processing devices, is suppressed in generation of odor and causation of corrosion against several kinds of metals used for the processing devices. <P>SOLUTION: A sterilizer composition comprising ethanol, sodium gluconate, capric acid, caprylic monoglyceride and capric monoglyceride as active ingredients, and usable for foods and food production and processing devices, is provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a disinfectant for foods, food raw materials and food production / processing equipment.

  There are two main causes of microbial contamination that can result in food poisoning and food spoilage, when it comes from raw materials and when it is contaminated during processing or distribution. For example, fish paste products, livestock ham and sausages are said to be highly safe foods because they are heat-treated in the processing process, but these foods are also food poisoning due to secondary contamination in the process from heat treatment to packaging. And is known to cause corruption.

  In order to prevent such microbial contamination, ethanol and organic acids have been conventionally used. Ethanol is highly safe and has a strong bactericidal action against microorganisms, so it is known that it is widely used as a medical disinfectant and the like. Therefore, when used in food, there is a problem that ethanol odor becomes strong and the flavor of the food is remarkably impaired, and protein denaturation, quality deterioration, discoloration and the like are caused.

  Organic acids are also known for their bactericidal effects, but they must be used at a high concentration, just like ethanol. As a result, the flavor of food is significantly impaired by its unique pungent odor and acidity, as well as food manufacturing and processing equipment. There were problems such as rusting. Patent Document 1 proposes a bactericidal composition comprising ethanol, sodium gluconate, medium chain fatty acid, pH adjuster and water, but the desired effect may not be obtained depending on the type of microorganism. . Moreover, when the storage temperature of the disinfectant composition is relatively high, an odor peculiar to medium chain fatty acids may be generated. In addition, equipment used for food production is mainly made of stainless steel or iron, but there are other equipment made of copper, brass, aluminum, or equipment using multiple of these metals. Depending on the type, corrosion such as rust may occur.

  It is desired to have a bactericidal composition that has a bactericidal effect on more microorganisms, does not emit odor depending on the storage temperature, and suppresses the occurrence of corrosion on various metals used in food production sites. It was.

JP 2001-178433 A

  The object of the present invention is to have an excellent bactericidal effect on food and food production / processing equipment, suppress the generation of odor, and suppress the occurrence of corrosion on various metals used in food production / processing equipment. Another object of the present invention is to provide a fungicide composition used for sterilization of food and food production / processing equipment.

  As a result of intensive studies, the present inventors have found that the above-mentioned problem can be solved by combining a specific medium chain fatty acid and a specific medium chain fatty acid monoglyceride with a fungicide composition containing ethanol and sodium gluconate. Completed the invention.

  That is, the present invention provides a bactericide composition used for sterilization of food or food production / processing equipment containing ethanol, sodium gluconate, capric acid, caprylic acid monoglyceride and capric acid monoglyceride as active ingredients.

  The bactericidal composition of the present invention exhibits a bactericidal effect on a wide range of bacterial species, while having very little adverse effects on food odor and appearance. Furthermore, the composition is less likely to become turbid. Further, even when used in a device having a metal part other than iron or stainless steel, the occurrence of corrosion is small, and it can be used in a wider range of devices than conventional ones.

  The concentration of ethanol in the fungicidal composition of the present invention is preferably 20 to 70% by weight, and more preferably 25 to 65% by weight. When the concentration of ethanol is less than 20% by weight, the sterilizing power is reduced, and depending on the type of microorganism, sterilization tends to be insufficient. On the other hand, when the ethanol concentration exceeds 70% by weight, there is a risk of ignition and handling becomes difficult. It should be noted that the ethanol concentration and the concentration of each component shown below are concentrations when the bactericide composition is used unless otherwise specified.

  The concentration of sodium gluconate in the fungicidal composition of the present invention is preferably 0.2 to 4% by weight, more preferably 0.4 to 2% by weight. When the concentration of sodium gluconate is less than 0.2% by weight, the metal corrosivity tends to increase. Moreover, when the density | concentration of sodium gluconate exceeds 4 weight%, there exists a tendency for stability of a disinfectant composition to deteriorate.

  The fungicidal composition of the present invention contains capric acid (carbon number: 10) which is a medium chain fatty acid. By blending capric acid, it is possible to obtain a highly stable disinfectant composition that is less affected by the odor peculiar to medium chain fatty acids.

  The concentration of capric acid in the fungicidal composition of the present invention is preferably 0.005 to 0.06% by weight, and more preferably 0.01 to 0.05% by weight. When the concentration of capric acid is less than 0.005% by weight, the bactericidal activity is reduced and the effect tends to be hardly exhibited. When the concentration of capric acid exceeds 0.06% by weight, depending on the type of food, There is a tendency for the flavor to be impaired.

  Furthermore, the fungicidal composition of the present invention contains caprylic acid monoglyceride and capric acid monoglyceride, which are medium chain fatty acid monoglycerides.

  The concentration of the medium chain fatty acid monoglyceride composed of caprylic acid monoglyceride and capric acid monoglyceride in the fungicide composition of the present invention is preferably 0.1 to 1% by weight, more preferably 0.15 to 0.75% by weight. If the medium-chain fatty acid monoglyceride concentration is less than 0.1% by weight, the sterilizing power tends to be insufficient depending on the bacterial species to be sterilized. After the dried food or the like is dried, a trace remains, and the appearance of the food or the like tends to be impaired. The blending ratio of caprylic acid monoglyceride and capric acid monoglyceride is preferably in the range of 1: 1 to 1: 3 caprylic acid monoglyceride: capric acid monoglyceride.

  The fungicidal composition of the present invention can be adjusted to an arbitrary pH by adding a pH adjuster. A suitable pH differs depending on the sterilization target and cannot be determined unconditionally. However, generally, the sterilization power tends to decrease near neutral, and is preferably about pH 4.0 to 6.5, and pH 4.5 to 5. About 5 is more preferable.

  As the pH adjuster, 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 and their sodium salts, potassium salts, A calcium salt, an ammonium salt, a magnesium salt, etc. are illustrated, and what mixed 1 type, or 2 or more types chosen from these is used suitably. Of these, lactic acid and sodium lactate are preferable because of their excellent solubility, and the combined use of both components is more preferable.

  The concentration of the pH adjuster contained in the fungicide composition of the present invention is preferably 0.1 to 2% by weight, more preferably 0.15 to 0.5% by weight.

  As a preferred embodiment of the present invention, ethanol 100 parts by weight, sodium gluconate 0.286-20 parts by weight, capric acid 0.007-0.3 parts by weight, caprylic acid monoglyceride and capric acid monoglyceride 0.143-5 parts by weight And a bactericide composition containing 0.143 to 10 parts by weight of a pH adjuster.

  Although the concentration at the time of use of each component has been described, the fungicidal composition of the present invention is provided as a composition at the concentration at the time of use, or water is added at the time of use so that the concentration of each component is in the above range. May be provided as a highly concentrated composition. The composition ratio and concentration of the disinfectant composition of the present invention can be appropriately changed within the above range depending on the type of food to be sterilized, the type of food production / processing equipment, the contact time, the contact method, and the like.

  The bactericide composition of the present invention is preferably adjusted so that the acidity during use is 0.1 to 0.8, more preferably 0.2 to 0.5, and more preferably 0.25 to 0.35. Further preferred. If the acidity is less than 0.1, the bactericidal power tends to be reduced, and if the acidity exceeds 0.8, the physical properties of the food may be changed. Also, depending on the type of metal, there is a tendency to cause corrosion such as rust.

  The acidity is preferably adjusted by adjusting the type and concentration of the pH adjuster. The acidity in the present invention is measured by the following method.

[Acidity measuring method]
Weigh exactly 5 ml of sample into a 100 ml stoppered flask. Add 20 ml of water and ^* weigh exactly 10 ml of 0.1 N NaOH. Seal and leave at room temperature for 30 minutes, then titrate with ^** 0.1N HCl. A blank test is performed in the same manner. The acidity is determined from the titration of the blank test and main test using the following formula.
Indicator: phenolphthalein

Acidity = [Blank test titration (ml) −Main test titration (ml)] / 5
*, **: The titration reagent concentration is appropriately changed depending on the acidity.

  The sterilizer composition of the present invention may contain sorbitol, maltitol, reduced maltose syrup, etc. as other components depending on the purpose. The concentration at the time of adding these components is preferably about 0.05 to 1% by weight in the fungicidal composition of the present invention.

  The food that can be sterilized by the fungicidal composition of the present invention is not particularly limited, and various processed foods, for example, meat products such as ham, sausage, bacon, fish paste products such as kamaboko, hampen, naruto roll, soba, udon, Somen, Chinese noodles, spaghetti, macaroni and other noodles, Japanese and Western confectionery, and fresh foods such as vegetables such as cucumber, tomato, cabbage, onion, lettuce, celery, various fish, livestock, shellfish, chicken, chicken eggs, etc. Is exemplified.

  Equipment that can be sterilized by the fungicide composition of the present invention is equipment used for food production and processing, such as various stirrers, mixers, homogenizers, automatic cutters, cutting boards, kitchen knives, food containers, pans Examples include cooking utensils such as bowls and cloths.

  The disinfectant composition of the present invention has a property that it is difficult to induce corrosion, particularly with respect to copper and brass, even if it is suitable for food production / processing equipment having a metal part other than iron or stainless steel. Therefore, the disinfectant composition of the present invention is particularly preferably used for sterilization of equipment having metal parts other than iron and stainless steel, particularly copper or brass parts. "Equipment with metal parts other than iron or stainless steel" means not only equipment made entirely of metal other than iron or stainless steel, such as copper pans, but also only a part of the nozzle mouth other than iron or stainless steel. A device having a metal part is also included. In addition, as long as at least a part has a metal part other than iron or stainless steel, the "equipment having a metal part other than iron or stainless steel" specified by the present invention even if the other part is made of iron or stainless steel. include.

  In order to sterilize using the disinfectant composition of the present invention, the disinfectant composition may be brought into contact with food or food production / processing equipment to be sterilized. Examples of the contact method include spraying, dipping, wiping and the like conventionally used in this field, and a suitable method may be adopted as appropriate depending on the sterilization target.

The bactericidal composition of the present invention has a high bactericidal power at a low concentration, and even when it is brought into contact with food for a relatively long time, there is very little deterioration in flavor and quality, and there is no problem in terms of safety. Furthermore, the disinfectant composition of the present invention hardly induces deterioration such as rust even when used for sterilization of food manufacturing / processing equipment or when it adheres to equipment during food manufacturing / processing process. Hygienic.
The present invention will be further described below with reference to examples and comparative examples.

Examples Example 1 and Comparative Examples 1-3
Bactericidal power test Formulations having the composition shown in Table 1 were prepared, and the bactericidal power of each test bacterium was compared.

Test method: Each of the following test bacteria was cultured in a BHI (Brain Heart Infusion) broth medium at 30 ° C. for 24 hours, and the bacterial solution was appropriately diluted to prepare a bacterial count of 10 ⁶ CFU / ml. After adding 0.1 ml to 10 ml of the test group and stirring, the mixture was kept at 25 ° C. for 0.5, 1.0, and 3.0 minutes. After the sensitization time, the mixture was stirred again, and 1 platinum loop was taken from each mixture and inoculated into 10 ml of BHI broth medium. The yeast was cultured at 30 ° C. for 120 hours, and the others were cultured at 30 ° C. for 48 hours. BHI broth medium not inoculated with bacteria was used as a control, and the turbidity of the medium was visually compared to determine the effect of each preparation.

Test bacteria: Escherichia coli NBRC3972
Candida albicans IAM1046
Leuconostoc mesenteroides ATCC10231
Saccharomyces cerevisiae NBRC0205

Result: The preparation of Example 1 had an excellent bactericidal effect against all the test bacteria. The results are shown in Table 2, Table 3, Table 4, and Table 5. In the table, + indicates that the bacteria grew and the medium became cloudy, and-indicates that the bacteria did not grow, that is, had a bactericidal effect.

Examples 2-3 and Comparative Examples 4-7
Corrosion test The metal corrosivity was compared for copper and brass using formulations of the composition shown in Table 6.

Test method:
Copper corrosivity: A copper piece (length 5 cm × width 3 cm × thickness 0.1 cm) was washed with water, an ultrasonic cleaner (10 minutes), ethanol, dried, and its weight was measured. Next, this copper piece was immersed in 50 ml of each preparation of Examples and Comparative Examples and stored at room temperature (21-26 ° C.). After storage for 11 days, the copper piece was taken out, washed in the same manner as before immersion, dried, and its weight was measured. The degree of corrosion was calculated from the weight of the copper piece before and after immersion by the following formula.

Corrosion degree (g · m ⁻² · h ⁻¹ ) = (ΔW / Δt) × (1 / ΔS)
ΔW: weight loss (g), Δt: immersion time (hr), Δs: metal piece surface area (m ² )

Brass corrosiveness: The copper piece was changed to a brass piece of the same size, and the test was conducted in the same manner as the copper corrosive test except that the storage period was 7 days, and the degree of corrosion was calculated.

Results: The preparations of Examples 2 and 3 were low in corrosion degree with copper pieces and brass pieces, and the metal corrosivity was suppressed as compared with the preparations of Comparative Examples. The results are shown in Tables 7 and 8.

Example 4 and Comparative Examples 8-11
Stability test The preparations having the compositions shown in Table 9 were compared in terms of stability when stored at 5C and 30C.

Test method: A preparation having the formulation shown in Table 9 was prepared, put in a 100 ml mayonnaise bottle, 60 ml, sealed and stored in a thermostat at 5 ° C. and 30 ° C., and the appearance after 24 hours was observed.

Results: The fungicidal composition of the present invention (Example 4) did not change in appearance when stored at 5 ° C. or 30 ° C., but the comparative composition was stored at 5 ° C. In all cases, precipitation of components was confirmed. The results are shown in Table 10.

Example 5 and Comparative Examples 12-13
Preservative test Test method: Commercially available white bread was dipped in each composition shown in Table 11 for 5 seconds, lightly drained, and then air-dried for 30 minutes. In Comparative Example 12, no immersion treatment was performed (untreated). Next, the obtained white bread was stored in a thermostat at 25 ° C., sampled over time, and the number of viable bacteria was measured.

Result: The white bread soaked in the fungicide composition of the present invention was remarkably superior in the effect of inhibiting the growth of bacteria as compared with the untreated product and the one treated with the composition of Comparative Example 13. The results are shown in Table 12 and FIG.

Example 6 and Comparative Examples 14-15
Sensory test Test method: 40 g of commercially available wiener is boiled with hot water for 1 minute, and then immersed in 400 g of the bactericide composition of the same composition as in Example 4 for 30 seconds and left for 5 minutes to dry the surface moisture. A sample was prepared. Moreover, the sample of the same composition as Comparative Example 2 and Comparative Example 6 was used as a comparative example, and a sample was prepared in the same manner. The sensory test was performed immediately after sample preparation and 24 hours later (10 ° C. storage). The sensory test evaluated the alcohol odor and acid odor of the specimen heated in the microwave for 30 seconds immediately before. As a control, a wiener that was boiled for 1 minute with hot water was used.
Evaluation about alcohol odor and acid odor was performed according to the following criteria.

Alcohol odor ○: Equivalent △: Slight alcohol odor ×: Acid odor with strong alcohol odor ○: Equivalent △: Slight acid odor ×: Strong acid odor

Result: The winner immersed in the fungicide composition of the present invention had almost no alcohol odor and acid odor, and maintained the same quality as the additive-free product. The results are shown in Table 13.

It is a graph which shows the result of the preservability test of the disinfectant composition of the present invention.

Claims (6)

A bactericide composition used for sterilization of food or food production / processing equipment containing ethanol, sodium gluconate, capric acid, caprylic acid monoglyceride and capric acid monoglyceride as active ingredients. The fungicidal composition according to claim 1, comprising ethanol, sodium gluconate, capric acid, caprylic acid monoglyceride, capric acid monoglyceride, a pH adjuster and water, wherein the acidity of the aqueous solution is 0.1 to 0.9. 100 parts by weight of ethanol, 0.286 to 20 parts by weight of sodium gluconate, 0.007 to 0.3 parts by weight of capric acid, 0.143 to 5 parts by weight of caprylic acid monoglyceride and capric acid monoglyceride, and pH adjuster 0.143 The disinfectant composition according to claim 2, containing 10 to 10 parts by weight. The pH adjuster is at least one selected from lactic acid, acetic acid, gluconic acid, citric acid, malic acid, phytic acid and their sodium, potassium, calcium, ammonium, and magnesium salts (excluding sodium gluconate) The fungicidal composition according to claim 2 or 3. The disinfectant composition according to any one of claims 1 to 4, which is used for disinfection of food production / processing equipment having a metal part other than stainless steel or iron. 6. The disinfectant composition according to claim 5, wherein the metal part is made of copper or brass.

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