JP2012149226A - Liquid detergent composition for food processing equipment and/or cooking equipment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid detergent composition for food processing equipment and/or cooking equipment with high surfactant concentration, exhibiting excellent foaming properties/foam stability when used in bubble cleansing on dilution, and exhibiting excellent defoaming properties at the time of rinsing.SOLUTION: The liquid detergent composition for food processing equipment and/or cooking equipment contains components (a) to (d) listed below, wherein the mass ratio of the component (b)/component (c) is 1/10 to 10/1, and the total content of the component (b) and component (c) is 4-20 mass%. Component (a) is 0.5-10 mass% of one or more types of compound(s) selected from oxidative halogen acids and salts thereof (or the oxidative halogen acid equivalent if an oxidative halogen oxoate is included); component (b) is 0.5-18 mass% of an amine oxide type surfactant having one 8-14C hydrocarbon group; component (c) is 0.5-10 mass% of one or more compound(s) selected from 12-16C fatty acid and salts thereof (or the fatty acid equivalent if a fatty acid salt is included); and component (d) is water.

Description

  The present invention relates to a liquid cleaning composition for food processing equipment and / or cooking equipment.

  In the food processing factory, when the production schedule is interrupted, equipment and facilities used for food processing and / or cooking are regularly cleaned to ensure hygiene. Examples of equipment to be cleaned include a net conveyor, a freezer, a slicer, and a rice mill, and examples of equipment include a floor, a wall, and a work table. Since these objects to be cleaned are large in scale and complicated with parts, as a method for efficiently cleaning them, foam cleaning is usually applied to the object to be cleaned by foaming the detergent. Is adopted.

  In foam cleaning, a diluted solution obtained by diluting the cleaning composition with water 2 to 200 times is introduced into an injection device, and bubbles generated by water pressure or air pressure are sprayed and adhered to equipment or equipment to be cleaned. Then, after holding for a certain period of time, rubbing with a brush or sponge, or rinsing with water without rubbing, or when the cleaning composition is put into the injection device as a stock solution, Examples include a case of mixing and foaming with water by water pressure and spraying and adhering to the object to be cleaned. In such foam cleaning, by applying the cleaning agent in the form of foam, the residence time in the object to be cleaned becomes longer, and the cleaning / sterilizing effect is improved. Further, in the contact cleaning with foam, since the spraying condition of the cleaning agent can be visually confirmed, there is an advantage that the processing portion can be easily identified and unnecessary scattering of the cleaning agent can be suppressed.

  Patent Document 1 discloses an alkali metal silicate, an organic salt as a detergent composition for cleaning equipment and equipment used for food processing and / or cooking (that is, food processing equipment and / or cooking equipment) by foam cleaning. An aqueous liquid detergent composition containing a phosphonate and a highly foaming surfactant is disclosed.

  Moreover, as a cleaning agent exhibiting a cleaning / sterilizing effect, Patent Literature 2, Patent Literature 3, Patent Literature 4, Patent Literature 5, and Patent Literature 6 disclose a cleaning agent containing hypochlorite.

JP 2007-002014 A JP 2010-150319 A Japanese National Patent Publication No. 9-502747 JP-T 9-500680 JP 2008-214545 A Special table 2008-539301 gazette

  The cleaning composition used for washing food processing equipment and / or cooking equipment is not only suitable for washing and sterilization, but also suitable for foaming and washing. It is required to have excellent foam stability. Conventional liquid detergent compositions for food processing equipment and / or cooking equipment have been developed with a focus on foamability and foam stability, including the technology described in Patent Document 1, Many liquid detergent compositions for food processing equipment and / or cooking equipment have achieved sufficient foaming properties and foam stability. On the other hand, these conventional liquid processing compositions for food processing equipment and / or cooking equipment are not economically disadvantageous, because the foam does not easily break during rinsing and must be rinsed with a large amount of rinsing water. In addition, the work load becomes large (work takes time), and it is also disadvantageous in terms of environmental load. However, the foamability / foam stability at the time of washing and the foamability at the time of rinsing are in a trade-off relationship, and it has been very difficult to satisfy both performances at the same time.

  On the other hand, as a cleaning agent exhibiting a cleaning / sterilizing effect, Patent Document 2, Patent Document 3, and Patent Document 4 include a technique in which an alkali metal hypochlorite, an amine oxide surfactant, and an alkali metal salt of fatty acid are used in combination. However, Patent Document 2 is a technology related to a liquid cleaning agent for drainage pipes, Patent Document 3 is a technology related to a hypochlorite-based concentrated aqueous bleaching cleaning agent, and Patent Document 4 Is a technique related to a thickened aqueous bleaching detergent containing a short-chain surfactant, and none of them suggests a problem in a food processing equipment and / or cooking equipment cleaning agent and its solution. Furthermore, by using an amine oxide type surfactant and a fatty acid alkali metal salt in a specific ratio / specific content, both foaming performance / foam stability during foaming washing and foaming performance during rinsing can be achieved. It can not be recalled from the contents of Patent Document 2, Patent Document 3, and Patent Document 4 that a food processing equipment and / or cooking equipment cleaning agent that can be satisfied at the same time can be realized.

  As described above, the detergent composition used for washing food processing equipment and / or cooking equipment is required to satisfy both foaming property / foam stability and foaming property during rinsing because of its suitability for foam cleaning. The Therefore, it is preferable to add a surfactant at a concentration sufficient to satisfy foamability / foam stability in advance in the blended composition, and the surfactant is a highly rinsing surfactant. Formulation is required. Soap is known as a surfactant with high rinsing properties, but the selection of the chain length of the soap's alkyl chain is very important. When the alkyl chain is short, the rinsing property is reduced when diluted. In addition, if the alkyl chain is long, the viscosity of the compounded liquid becomes high, and as a result, it is hardened at a low temperature or at a normal temperature. Therefore, it is very difficult to maintain the solution stability even at a low temperature while blending a high amount of the surfactant, and to satisfy all the foaming properties / foam stability at the time of dilution use, and furthermore, the rinsing properties.

  Patent Document 5 discloses a liquid detergent composition containing sodium hypochlorite / soap / amine oxide, but the concentration of soap and amine oxide in the liquid composition is low. If it is used as an undiluted commercial product, it must be used in large quantities, resulting in excessive transportation costs. From this point of view, it is required that the detergent composition used for washing food processing equipment and / or cooking equipment is highly blended with a surfactant.

  Patent Document 6 discloses a composition containing an oxidizing compound, an alkali metal soap, a trialkylamine oxide, a buffer, and an electrolyte, but is a concentrated bleach that is easy to pour and flows through a dispenser of a fully automatic washing machine. It cannot be recalled that a cleaning agent for food processing equipment and / or cooking equipment can be realized. Further, the composition of Patent Document 6 is poor in foaming even if it is diluted and foamed, and is unsuitable for use in foam cleaning.

  The object of the present invention is to provide a food processing facility with a high surfactant concentration, which exhibits excellent foamability / foam stability when diluted and used for foam cleaning, and also exhibits excellent foaming properties when rinsed. Or it is providing the liquid cleaning composition for cooking facilities.

  Another object of the present invention is that the solution stability is excellent even at a low temperature, and when it is diluted and used for foam cleaning, it exhibits excellent foaming / foam stability and also has excellent foam breakage during rinsing. An object of the present invention is to provide a liquid detergent composition for food processing equipment and / or cooking equipment having high surfactant concentration.

  As a result of intensive studies on the above problems, the present applicant has determined that a specific ratio / specific ratio of amine oxide type surfactant and fatty acid (or salt thereof) in a system containing an oxidizable halogenate salt (or salt thereof). A detergent for food processing equipment and / or cooking equipment that satisfies both the foaming property / foam stability and the defoaming property at the time of rinsing when diluted and used for foam cleaning. It has been found that it can be realized, and the present invention has been completed.

That is, the present invention
(A) 0.5 to 10% by mass of one or more compounds selected from oxidative halogen acids and salts thereof (hereinafter referred to as component (a)) (provided that an oxidative halogenate is included) Equivalent amount as halogen acid),
(B) 0.5 to 18% by mass of an amine oxide type surfactant having one hydrocarbon group having 8 to 14 carbon atoms [hereinafter referred to as component (b)],
(C) 0.5 to 10% by mass of one or more compounds selected from fatty acids having 12 to 16 carbon atoms and salts thereof (hereinafter referred to as “component (c)”). Conversion amount), and
(D) Water [hereinafter referred to as (d) component]
Containing
The mass ratio of (b) component / (c) component is 1/10 to 10/1, and
The total content of the component (b) and the component (c) is 4 to 20% by mass.
The food processing equipment and / or cooking equipment liquid detergent composition, and the food using the food processing equipment and / or cooking equipment liquid cleaning composition of the present invention comprising the following steps 1 to 3 The present invention relates to a cleaning method for processing equipment and / or cooking equipment.

Step 1: The liquid detergent composition for food processing equipment and / or cooking equipment is diluted with water at a dilution factor of 2 to 200 times in advance and / or sprayed into a foam while being diluted, and the food processing equipment And / or the process of adhering to the cooking facility Step 2: the step of holding the foam for a certain period of time Step 3: the step of rinsing the food processing facility and / or the cooking facility with water

  Moreover, this invention is 0.0025-2 mass% for (a) component, 0.0025-3.6 mass% for (b) component, 0.0025-2 mass% for (c) component, and ( d) component is contained, the mass ratio of (b) component / (c) component is 1/10 to 10/1, and the total content of (b) component and (c) component is 0.02-4 mass %, And a cleaning liquid having a mass ratio of (a) component / [(b) component + (c) component] of 1/10 to 2.5 / 1 is jetted in the form of foam, The present invention relates to a food processing facility and / or a cleaning method for a cooking facility, which includes a step of rinsing with water after the step of attaching to the cooking facility.

  According to the present invention, a food processing facility with a high surfactant concentration that exhibits excellent foamability / foam stability when diluted and used for foam cleaning, and also exhibits excellent foaming properties during rinsing and / or Alternatively, a liquid cleaning composition for cooking equipment is provided.

  In addition, according to the present invention, the solution stability is excellent even at a low temperature, and when it is diluted and used for foam washing, it exhibits excellent foaming / foam stability, and excellent defoaming property during rinsing. Presented is a liquid detergent composition for food processing equipment and / or cooking equipment with a high surfactant concentration.

  Before discussing in detail the configuration of the present invention, note the meaning of the following terms. That is, in the present invention, the term “food processing equipment and / or cooking equipment” means equipment and equipment used when processing and / or cooking food in a food processing factory. Examples of such equipment include a net conveyor, a freezer, a slicer, and a rice mill. Examples of such facilities include a floor, a wall, and a work table.

  In the present invention, the term “a liquid detergent composition for food processing equipment and / or cooking equipment” means a liquid detergent composition for use in washing the above “food processing equipment and / or cooking equipment”. More specifically, it means a liquid detergent composition for cleaning the above “food processing equipment and / or cooking equipment” by foam cleaning. Here, it should be noted that the “liquid cleaning composition for food processing equipment and / or cooking equipment” of the present invention does not include a cleaning composition for drainage pipes. The “liquid cleaning composition for food processing equipment and / or cooking equipment” according to the present invention is unsuitable for a cleaning composition for drainage pipes because foaming causes bubbles to stay in the piping and affects the rinsing. (Refer also to paragraph 0004 of the said patent document 2 that the cleaning composition for foaming washing | cleaning is unsuitable as a washing | cleaning agent for drain pipes.).

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention contains the following components (a) to (d).

<(A) component>
The component (a) is one or more compounds selected from oxidizing halogen acids and their salts. Examples of the oxidizing halogen acid include hypochlorous acid, hypobromite, and chlorous acid, and hypochlorous acid is preferred from the viewpoint of bactericidal properties. Examples of the oxidative halogen acid salt include hypochlorous acid, hypobromite, and alkali metal salts of chlorous acid. From the viewpoint of bactericidal properties and versatility, alkali metal salts of hypochlorous acid are used. Of these, sodium hypochlorite is preferable.

  When the content of the component (a) in the liquid processing composition for food processing equipment and / or cooking equipment of the present invention is 0.5% by mass or more, a sufficient bactericidal effect can be obtained and used. From the viewpoint of feeling, 10% by mass or less is preferable. From the viewpoint of obtaining a sufficient bactericidal effect and good usability, the content of the component (a) is 0.5 to 10% by mass, preferably 1.5 to 8% by mass, more preferably 2 to 5% by mass. It is. Here, the said content is a value which used the conversion amount as oxidizing halogenic acid, when an oxidizing halogenate is contained in (a) component.

<(B) component>
The component (b) is an amine oxide type surfactant having one hydrocarbon group having 8 to 14 carbon atoms. Examples of the hydrocarbon group having 8 to 14 carbon atoms contained in the molecule include an alkyl group or an alkenyl group, which may be a straight chain or a branched chain. An alkyl group having 8 to 12 carbon atoms is preferable in order to contribute to foaming properties.

  The component (b) is, for example, an amine oxide surfactant having one hydrocarbon group having 8 to 14 carbon atoms and two alkyl groups having 1 to 6 carbon atoms or two hydroxyalkyl groups having 1 to 3 carbon atoms. is there. As the amine oxide type surfactant, a compound represented by the following general formula (1) is preferable.

(Wherein R ¹ is a hydrocarbon group having 8 to 14 carbon atoms, R ² is an alkylene group having 1 to 3 carbon atoms, R ³ and R ⁴ are independently an alkyl group having 1 to 3 carbon atoms or hydroxyalkyl. Group, X is a group selected from -COO-, -OCO-, -NHCO-, -CONH-, -O-, and m is a number of 0 or 1.)

In the general formula (1), R ¹ is preferably an alkyl group or alkenyl group having 8 to 14 carbon atoms, and more preferably an alkyl group having 8 to 12 carbon atoms from the viewpoint of contributing to foaming properties during rinsing. Or an alkenyl group. R ¹ may have an alkyl group structure derived from natural fats and oils, and is preferably a straight chain from the viewpoint of using natural raw materials. As a specific example of a preferable compound, in the general formula (1), R ¹ is one group selected from the group consisting of an octyl group, a nonyl group, a decyl group, an undecyl group, and a dodecyl group, and R ³ , R ⁴ Are compounds in which both are methyl groups and m is 0. Among them, R ¹ is a dodecyl group, and R ³ and R ⁴ are both methyl groups from the viewpoint of contributing to foaming properties during rinsing. , A compound in which m is 0 (that is, dodecyldimethylamine oxide) is more preferable.

  (B) A component can be used individually by 1 type or in combination of 2 or more types as appropriate. Among them, from the viewpoint of the solution stability of the blended solution and the foaming property at the time of rinsing, the amine oxide type surfactant having one alkyl group having 8 to 12 carbon atoms in the molecule alone or the number of carbon atoms in the molecule It is preferable to use a combination of two or more amine oxide type surfactants having one alkyl group having 8 to 12 alkyl groups. More preferably, dodecyldimethylamine oxide and octyldimethylamine oxide are used in combination.

  If the content of the component (b) in the liquid processing composition for food processing equipment and / or cooking equipment of the present invention is 0.5% by mass or more, sufficient foaming is not affected by the load of dirt. And 18% by mass or less are preferable from the viewpoint of compoundability. From the viewpoint of realizing sufficient foamability and foam stability and good blendability during foam cleaning, the content of component (b) is 0.5 to 18% by mass, preferably 0.5 to 15% by mass. %, More preferably 2 to 15% by mass, still more preferably 3 to 10% by mass.

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is a blended solution (the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is also referred to as a blended solution; hereinafter the same). From the viewpoints of solution stability and defoaming properties during rinsing, an amine oxide surfactant having one hydrocarbon group having 8 to 10 carbon atoms (hereinafter referred to as component (b1)), and 12 carbon atoms It preferably contains an amine oxide type surfactant having one hydrocarbon group (hereinafter referred to as component (b2)). In this case, the mass ratio of the content of the component (b1) to the content of the component (b2) [the content ratio of the component (b1) / the mass ratio of the content of the component (b2)] is 0.1 to 0.95. Further, 0.2 to 0.5 is preferable. The component (b1) is preferably an amine oxide type surfactant having one hydrocarbon group having 8 carbon atoms. As described above, the component (b) includes octyldimethylamine oxide corresponding to the component (b1) and (b2 ) It is preferable to use in combination with dodecyldimethylamine oxide corresponding to the component.

  Moreover, it is preferable from a viewpoint of low-temperature stability that content of the amine oxide type surfactant which has one C14 hydrocarbon group is 0-0.01 mass%.

<(C) component>
The component (c) is one or more compounds selected from fatty acids having 12 to 16 carbon atoms and salts thereof. Examples of suitable component (c) include lauric acid, myristic acid, pentadecylic acid, palmitic acid, and salts thereof, among others, to contribute to the solution stability of the blended solution and the foaming property during rinsing. In addition, lauric acid, myristic acid, and salts thereof are preferable. Here, examples of the salt include alkali metal salts, among which sodium salts and potassium salts are preferable.

  The content of the component (c) in the liquid processing composition for food processing equipment and / or cooking equipment according to the present invention is 0.5% by mass or more to achieve good foaming properties during rinsing. Moreover, 10 mass% or less is preferable from a foam stability viewpoint at the time of foam cleaning. From the viewpoint of realizing sufficient foam stability at the time of foam cleaning and good foamability at the time of rinsing, the content of the component (c) is 0.5 to 10% by mass, preferably 1 to 10% by mass, More preferably, it is 2.5-8 mass%, More preferably, it is 3-5 mass%. Here, the said content is a value which used the conversion amount as a fatty acid, when a fatty acid salt is contained in (c) component.

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention contains the component (b2) as the component (b), and is selected from the fatty acid having 14 carbon atoms and the salt thereof as the component (c). Mass ratio of content of one or more compounds [hereinafter referred to as (c1) component] to content of (b2) component [hereinafter, (c1) component content / (b2) component mass ratio) It is preferably from 0 to 2.5 from the viewpoint of low temperature stability. The mass ratio of the content of the component (c1) / the content of the component (b2) is more preferably 0 to 2, and further preferably 0 to 1.7.

  In the liquid processing composition for food processing equipment and / or cooking equipment of the present invention, the total content of the component (b1) and the component (c1) [content of the component (b1) + content of the component (c1)] The mass ratio of the content of the component (b1) [hereinafter referred to as the mass ratio of the content of the component (b1) / the content of the component (b1) + the content of the component (c1)] is 0.3 to 1 is preferable from the viewpoint of low-temperature stability. The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is more preferably 0.4 to 1, still more preferably 0.5 to 1. is there.

  In order to achieve the desired effect of the present invention, it is important to set the content ratio of the component (b) and the component (c) and the total content thereof to a specific range.

  That is, the content ratio of the component (b) and the component (c) [the mass ratio of the component (b) / (c) or the content ratio of the component (b) / the content of the component (c)] Is preferably 1/10 or more from the viewpoint of solution stability of the blended solution and foam stability at the time of foam cleaning, and preferably 10/1 or less from the viewpoint of foam breakage at the time of rinsing. . From the viewpoint that the solution stability of the blended solution, the foam stability during foaming washing and the foaming property during rinsing can be realized at a high level, the mass ratio of (b) component / (c) component is 1/10 to 10 / 1, more preferably 1/8 to 6/1, and still more preferably 1/5 to 5/1.

  Regarding the total content of the component (b) and the component (c), the transportation cost of the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention and the viewpoint of obtaining sufficient foamability at the time of foam cleaning. Is preferably 4% by mass or more, and is preferably 20% by mass or less from the viewpoints of handling at the time of use and foam breakage at the time of rinsing. From the standpoint of achieving both high foaming properties during foam cleaning and foaming properties during rinsing, the total content of component (b) and component (c) is 4 to 20% by mass, preferably 5%. It is suitable that it is -20 mass%, More preferably, it is 6-15 mass%, More preferably, it is 7-10 mass%.

  Component (a) with respect to the total content of component (b) and component (c) [described as component (b) + component (c) or component content (b) + component content)] Content ratio (ie, (a) component / [(b) component + (c) component] mass ratio, or (a) component content / [(b) component content + (c) component] The mass ratio of “content”] is important because it affects the foamability and foam stability of the diluted solution. A diluted solution obtained by diluting the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention with water (particularly water containing a hardness component) at a magnification of 2 to 200 times (preferably 5 to 200 times). From the viewpoint of foamability and foam stability, the mass ratio of (a) component / [(b) component + (c) component] is preferably 1/10 to 2.5 / 1, more preferably 1/7 to It is suitable that the ratio is 2/1, more preferably 1/5 to 1/1, and further 1/5 to 7/10. In addition, from the viewpoint of low-temperature stability of the liquid processing composition for food processing equipment and / or cooking equipment of the present invention, the mass ratio of (a) component / [(b) component + (c) component] is preferably 1/10 to 1/1, more preferably 1/7 to 1/1, more preferably 1/5 to 1/1, and further preferably 1/5 to 7/10.

The liquid detergent composition for food processing equipment and / or cooking equipment according to the present invention exhibits excellent foamability / foam stability when diluted and used for foam cleaning, and also exhibits excellent foaming properties during rinsing. From the viewpoint of having low temperature stability
Component (b) is an amine oxide surfactant having one hydrocarbon group having 8 to 10 carbon atoms (component (b1)), and amine oxide surfactant having one hydrocarbon group having 12 carbon atoms. The content of the amine oxide surfactant containing one agent (component (b2)) and one hydrocarbon group having 14 carbon atoms as component (b) is 0 to 0.01% by mass,
(C) the content of one or more compounds (component (c1)) selected from fatty acids having 14 carbon atoms and salts thereof as component, the content of component (b1), and the content of component (b2) Satisfies the following conditions (i) and (ii), and
The mass ratio of (a) component / [(b) component + (c) component] is 1/10 to 1/1.
It is preferable.
Condition (i) The mass ratio of the content of the component (c1) / the content of the component (b2) is 0 to 2.5.
Condition (ii) The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is 0.3 to 1.

<(D) component>
In the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention, the remainder other than the components (a) to (c) can be water [ie, component (d)]. As the water, ion exchange water preferably containing no hardness component can be used.

  From the viewpoint of detergency, the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is preferably strongly alkaline, and preferably contains an alkaline agent. Examples of the alkali agent include alkali metal hydroxides and alkali metal silicates. Examples of the alkali metal hydroxide include sodium hydroxide and potassium hydroxide. Examples of the alkali metal silicate include sodium silicate and potassium silicate, specifically, sodium metasilicate, sodium orthosilicate, and No. 1 silicic acid. Sodium, No. 2 sodium silicate, No. 3 sodium silicate, No. 4 sodium silicate, 1K potassium silicate, and 2K potassium silicate are mentioned.

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention preferably has a pH of 11.5 or more at 20 ° C. of a 5 mass% aqueous solution diluted 20 times with water. Here, the pH value is a value measured using pH METER F-21 (manufactured by Horiba, Ltd.).

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention contains an organic phosphonate such as 1-hydroxyethane-1,1-diphosphonate from the viewpoint of foam stability during foam cleaning. You can also However, if the amount of the organic phosphonate compounded is large, it may affect the foaming property at the time of rinsing, so it is important to add it in an amount that does not impair the foaming property. Specifically, the content of the organic phosphonate in the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is preferably 0% by mass or more and less than 0.5% by mass, and is rinsed. It is more preferable not to include from a viewpoint of foaming property.

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is usually used in the liquid detergent composition for food processing equipment and / or cooking equipment as long as the desired effect of the present application is not impaired. You may contain arbitrary components, such as surfactant, a chelating agent, a foam increasing agent, a hydrotrope agent, a coloring agent, a fragrance | flavor, a builder, a rust preventive agent, and a viscosity modifier.

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is liquid in a temperature range of 10 ° C to 60 ° C. Specifically, in the range of 10 ° C. to 60 ° C., a fluid having a viscosity of 3000 mPa · s or less is preferable, more preferably 2000 mPa · s or less, and further preferably 800 mPa · s or less. It is.

  The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention does not impair solution stability even at 10 ° C. or lower, and is transparent without freezing even in an environment of 0 ° C. or lower, and thus −5 ° C. It is preferable to maintain the property.

  The method for preparing the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is not particularly limited. For example, raw materials excluding oxidizing halogenates (amine oxide, fatty acid, water, etc.) Are mixed at a temperature of 40 to 80 ° C. to obtain a uniform transparent mixed solution, and then gradually cooled, and after confirming that the temperature is 40 ° C. or lower, is prepared by blending with an oxidizing halogenate. be able to.

<Washing method of food processing equipment and / or cooking equipment>
The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is suitably used for a washing method including the following steps 1 to 3.
Step 1: A liquid detergent composition for food processing equipment and / or cooking equipment is diluted with water at a dilution factor of 2 to 200 times (preferably 5 to 200 times) in advance and / or diluted with foam. Injecting into the shape and attaching to food processing equipment and / or cooking equipment Step 2: Step of holding foam for a certain period of time, and Step 3: Rinsing food processing equipment and / or cooking equipment with water

In step 1, the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is preliminarily diluted with water at a dilution factor of 2 to 200 times (preferably 5 to 200 times), and then sprayed in a foam form. To do. Alternatively, the liquid detergent composition for food processing equipment and / or cooking equipment is placed in a dedicated container, and directly mixed with water through a hose or the like, and mixed while being diluted and sprayed into a foam. A combination of the above pre-dilution and simultaneous dilution can also be used to inject a dilute solution of a liquid cleaning composition for food processing equipment and / or cooking equipment in the form of a foam. The dilution factor in step 1 is 2 to 200 times, preferably 5 to 200 times, and more preferably 20 to 100 times.
Here, the water used for dilution is generally assumed to be water containing a hardness component such as tap water. The hardness of water used for dilution is preferably in the range of 0.1 to 30 ° dH, more preferably in the range of 0.1 to 20 ° dH, from the viewpoint of foam stability during foam cleaning. Preferably, it is in the range of 0.1-15 ° dH, more preferably in the range of 0.1-12 ° dH, and further in the range of 0.1-8 ° dH. Furthermore, it is preferable that it exists in the range of 0.1-4 degreedH.

  As a mode in which the diluted solution of the liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is jetted in a foam shape, a suitable amount of the diluted solution diluted with water at a predetermined magnification is filled in a dedicated foam washing machine. And the aspect which mixes the air / compressed air from the outside, and injects in foamy form is mentioned suitably. The total content of the component (b) and the component (c) of the composition of the present invention in the diluted solution (cleaning solution) (when the fatty acid salt is included) is preferably 0.02 to 4% by mass. Preferably it is 0.02-1 mass%. When the processing area is large, such as a production line in a food processing factory, a bubble washer (for example, “SCU-HF” manufactured by Spraying, “KF-100”, “KF-200” manufactured by Kao Corporation) Preferably used. When the processing area is small, such as a cooking utensil such as a cutting board, a hand sprayer that can generate bubbles intermittently, such as a trigger sprayer or a former player, is preferably used.

  In step 1, it is preferable to spray in the form of bubbles without being intermittent. Here, “injection without interruption” means that the cleaning agent is continuously injected in a foam form (for example, 5 seconds or more) while being opened by a lever, switch, or the like using a foam washer. This is an "intermittent" injection, for example, an injection that occurs when a lever is pulled using a hand sprayer such as a trigger sprayer or a former player, and stops immediately. Distinguish from the aspect.

  The mode of spraying in a foam form without using a foam washer is more effective when the area or scale of the food processing equipment and / or cooking equipment to be cleaned is large.

  When using a foam washer, the expansion ratio (ratio of foam volume (mL) / foam weight (g)) is preferably 3 to 50 times, more preferably 5 to 40 times, and more preferably 10 to 40 times. Preferably it is. The pressure during injection (gauge pressure) is preferably 0.1 to 1 MPa, more preferably 0.2 to 0.8 MPa, and more preferably 0.2 to 0.5 MPa. When a hand sprayer such as a trigger sprayer or a foam player is used, the expansion ratio is preferably 2 to 30 times, more preferably 2 to 20 times, and more preferably 3 to 10 times.

  In step 1, the diluted solution of the liquid cleaning composition for food processing equipment and / or cooking equipment of the present invention is jetted in the form of foam to adhere to the food processing equipment and / or cooking equipment, and the foam is held for a certain time (step) 2). The time for holding the bubbles in step 2 is preferably 1 to 60 minutes, more preferably 1 to 45 minutes, from the viewpoint of the mechanism and workability of each device. Furthermore, it is preferably 1 to 30 minutes, more preferably 1 to 20 minutes, more preferably 1 to 15 minutes, more preferably 1 to 10 minutes, and 1 to 5 minutes. Even more preferably. Moreover, from the viewpoint of detergency, the time for retaining bubbles in Step 2 is preferably 10 to 60 minutes, more preferably 15 to 45 minutes, and still more preferably 20 to 30 minutes.

  The time for holding the bubbles in step 2 varies depending on the dilution ratio of the diluted solution and the usage scene, and is not particularly limited. For example, at a dilution ratio of 2 to 50 times (preferably 5 to 50 times), It is preferable to hold the foam stably for 1 to 10 minutes at a holding time of 1 to 60 minutes and at a dilution factor of 50 to 200 times.

  While it is preferable to leave the foam in Step 2 while it is held, it is possible to add a little water or the like.

  After holding the foam for a certain time, in step 3, the food processing equipment and / or cooking equipment is rinsed with water. The temperature of the rinsing water is preferably 10 to 70 ° C, more preferably 20 to 70 ° C. As the rinsing water, tap water can be used, and the rinsing water may be heated and used to adjust to the preferable water temperature. Generally, a rinsing operation by a human hand is performed with a hose or the like. The liquid detergent composition for food processing equipment and / or cooking equipment of the present invention is excellent in the foaming property at the time of rinsing, and requires less rinsing water than the conventional detergent composition, and is economical. It is also advantageous in that it contributes significantly to reducing the workload (work time and number of workers) and environmental load.

Below, the aspect of this invention is shown.
<Section 1>
(A) 0.5 to 10% by mass (preferably 1.5 to 8% by mass, more preferably 2 to 5%) of one or more compounds (component (a)) selected from oxidative halogen acids and salts thereof Mass%) (however, in the case of containing an oxidizable halogenate, the equivalent amount as an oxidative halogen acid),
(B) 0.5 to 18% by mass (preferably 2 to 15% by mass, more preferably 3 to 3%) of an amine oxide type surfactant (component (b)) having one hydrocarbon group having 8 to 14 carbon atoms. 10% by mass),
(C) 0.5 to 10% by mass (preferably 1 to 10% by mass, more preferably 2 to 10% by mass) of one or more compounds (component (c)) selected from fatty acids having 12 to 16 carbon atoms and salts thereof. 5 to 8% by mass, more preferably 3 to 5% by mass) (however, when a fatty acid salt is contained, the converted amount as a fatty acid), and
(D) Water (component (d))
Containing
(B) Component content / (c) Component mass ratio is 1/10 to 10/1 (preferably 1/8 to 6/1, more preferably 1/5 to 5/1), and ,
The total content of component (b) and component (c) is 4 to 20% by mass (preferably 5 to 20% by mass, more preferably 6 to 15% by mass, more preferably 7 to 10% by mass).
Using a liquid detergent composition for food processing equipment and / or cooking equipment,
A method for cleaning food processing equipment and / or cooking equipment comprising the following steps 1 to 3.
Step 1: The liquid detergent composition for food processing equipment and / or cooking equipment is diluted in advance with water at a dilution factor of 2 to 200 times (preferably 5 to 200 times, more preferably 20 to 100 times), and Step of spraying in foam form while diluting and / or adhering to food processing equipment and / or cooking equipment Step 2: Foam for a certain period of time (preferably 1 to 60 from the viewpoint of mechanism and workability of each device) Minutes, more preferably 1 minute to 45 minutes, further preferably 1 to 30 minutes, more preferably 1 to 20 minutes, and more preferably 1 to 15 minutes. Preferably, it is 1 to 10 minutes, more preferably 1 to 5 minutes, and from the viewpoint of detergency, it is preferably 10 to 60 minutes, and preferably 15 to 45 minutes. Is more preferable, 20-3 More preferably, it is 0 minutes.) Holding step Step 3: Rinsing food processing equipment and / or cooking equipment with water

<Section 2>
Step 1 preliminarily dilutes the liquid detergent composition for food processing equipment and / or cooking equipment at a dilution factor of 2 to 200 times (preferably 5 to 200 times, more preferably 20 to 100 times) with water, The method for cleaning food processing equipment and / or cooking equipment according to <Claim 1>, wherein the method is a step of spraying in a foamed state without dilution and adhering to food processing equipment and / or cooking equipment while diluting. .

<Section 3>
The mass ratio of (a) component content / [(b) component content + (c) component content] is 1/10 to 2.5 / 1 (preferably 1/10 to 1/1). A liquid detergent composition for food processing equipment and / or cooking equipment, preferably 1/7 to 1/1, more preferably 1/5 to 1/1, and still more preferably 1/5 to 7/10). A method for cleaning food processing equipment and / or cooking equipment as described in <Item 1> or <Item 2>.

<Section 4>
(C) <Claim 1> to <Claim> using a liquid cleaning composition for food processing equipment and / or cooking equipment, wherein the component is one or more compounds selected from myristic acid, lauric acid, and salts thereof. 3> The washing | cleaning method of the food processing equipment and / or cooking equipment of any one of.

<Section 5>
Component (b) is an amine oxide surfactant having one hydrocarbon group having 8 to 10 carbon atoms (component (b1)), and amine oxide surfactant having one hydrocarbon group having 12 carbon atoms. The content of the amine oxide type surfactant containing one agent ((b2) component) and one hydrocarbon group having 14 carbon atoms as the component (b) is 0 to 0.01% by mass. The washing | cleaning method of the food processing equipment and / or cooking equipment of any one of 1>-<paragraph 4>.

<Section 6>
(C) the content of one or more compounds (component (c1)) selected from fatty acids having 14 carbon atoms and salts thereof as component, the content of component (b1), and the content of component (b2) The method for cleaning food processing equipment and / or cooking equipment according to <5>, wherein the following conditions (i) and (ii) are satisfied.
Condition (i) The mass ratio of the content of the component (c1) / the content of the component (b2) is 0 to 2.5.
Condition (ii) The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is 0.3 to 1.

<Section 7>
<A1> to <a6>, wherein the component (a) uses a liquid detergent composition for food processing equipment and / or cooking equipment, wherein the component is one or more compounds selected from hypochlorous acid and salts thereof. A method for cleaning food processing equipment and / or cooking equipment according to any one of the preceding claims.

<Section 8>
(A) 0.5 to 10% by mass (preferably 1.5 to 8% by mass, more preferably 2 to 5%) of one or more compounds (component (a)) selected from oxidative halogen acids and salts thereof Mass%) (however, in the case of containing an oxidizable halogenate, the equivalent amount as an oxidative halogen acid),
(B) 0.5 to 18% by mass (preferably 2 to 15% by mass, more preferably 3 to 3%) of an amine oxide type surfactant (component (b)) having one hydrocarbon group having 8 to 14 carbon atoms. 10% by mass),
(C) 0.5 to 10% by mass (preferably 1.0 to 10% by mass, more preferably, one or more compounds (component (c)) selected from fatty acids having 12 to 16 carbon atoms and salts thereof. 2.5 to 8% by mass, more preferably 3 to 5% by mass) (however, when a fatty acid salt is included, the converted amount as a fatty acid), and
(D) Water (component (d))
Containing
(B) Component content / (c) Component mass ratio is 1/10 to 10/1 (preferably 1/8 to 6/1, more preferably 1/5 to 5/1), and ,
The total content of component (b) and component (c) is 4 to 20% by mass (preferably 5 to 20% by mass, more preferably 6 to 15% by mass, more preferably 7 to 10% by mass).
A liquid detergent composition for food processing equipment and / or cooking equipment.

<Section 9>
The mass ratio of (a) component content / [(b) component content + (c) component content] is 1/10 to 2.5 / 1 (preferably 1/10 to 1/1). The food processing equipment and / or cooking equipment according to <Item 8>, preferably 1/7 to 1/1, more preferably 1/5 to 1/1, and still more preferably 1/5 to 7/10). Liquid detergent composition.

<Section 10>
(C) Liquid cleaning composition for food processing equipment and / or cooking equipment according to <Item 8> or <Item 9>, wherein the component is one or more compounds selected from myristic acid, lauric acid, and salts thereof. object.

<Section 11>
Component (b) is an amine oxide surfactant having one hydrocarbon group having 8 to 10 carbon atoms (component (b1)), and amine oxide surfactant having one hydrocarbon group having 12 carbon atoms. The content of the amine oxide type surfactant containing one agent ((b2) component) and one hydrocarbon group having 14 carbon atoms as the component (b) is 0 to 0.01% by mass. The liquid cleaning composition for food processing equipment and / or cooking equipment according to any one of 8> to <10>.

<Section 12>
(C) the content of one or more compounds (component (c1)) selected from fatty acids having 14 carbon atoms and salts thereof as component, the content of component (b1), and the content of component (b2) The liquid cleaning composition for food processing equipment and / or cooking equipment according to <Item 11>, wherein the following conditions (i) and (ii) are satisfied.
Condition (i) The mass ratio of the content of the component (c1) / the content of the component (b2) is 0 to 2.5.
Condition (ii) The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is 0.3 to 1.

<Section 13>
(A) Liquid cleaning for food processing equipment and / or cooking equipment according to any one of <Item 8> to <Item 13>, wherein the component is one or more compounds selected from hypochlorous acid and salts thereof. Agent composition.

<Section 14>
The liquid cleaning composition for food processing equipment and / or cooking equipment according to any one of <Item 8> to <Item 13>, which is used in a cleaning method comprising the following steps 1 to 3.
Step 1: The liquid detergent composition for food processing equipment and / or cooking equipment is diluted in advance with water at a dilution factor of 2 to 200 times (preferably 5 to 200 times, more preferably 20 to 100 times), and Step of spraying in foam form while diluting and / or adhering to food processing equipment and / or cooking equipment Step 2: Foam for a certain period of time (preferably 1 to 60 from the viewpoint of mechanism and workability of each device) Minutes, more preferably 1 minute to 45 minutes, further preferably 1 to 30 minutes, more preferably 1 to 20 minutes, and more preferably 1 to 15 minutes. Preferably, it is 1 to 10 minutes, more preferably 1 to 5 minutes, and from the viewpoint of detergency, it is preferably 10 to 60 minutes, and preferably 15 to 45 minutes. Is more preferable, 20-3 More preferably, it is 0 minutes.) Holding step Step 3: Rinsing food processing equipment and / or cooking equipment with water

<Section 15>
Step 1 preliminarily dilutes the liquid detergent composition for food processing equipment and / or cooking equipment at a dilution factor of 2 to 200 times (preferably 5 to 200 times, more preferably 20 to 100 times) with water, And / or liquid washing for food processing equipment and / or cooking equipment, which is a step of spraying in a foamed state without dilution and adhering to food processing equipment and / or cooking equipment while diluting. Agent composition.

<Section 16>
(A) 0.0025 to 2% by mass of one or more compounds selected from oxidative halogen acids and salts thereof,
(B) 0.0025 to 3.6% by mass of an amine oxide type surfactant having one hydrocarbon group having 8 to 14 carbon atoms,
(C) 0.0025 to 2% by mass of one or more compounds selected from fatty acids having 12 to 16 carbon atoms and salts thereof, and
(D) contains water,
The mass ratio of (b) component content / (c) component content is 1/10 to 10/1,
A washing liquid having a total content of the component (b) and the component (c) of 0.02 to 4% by mass is jetted in the form of foam and adhered to food processing equipment and / or cooking equipment, and then rinsed with water. A method for cleaning food processing equipment and / or cooking equipment, comprising:

<Section 17>
The step of injecting the cleaning liquid into a foam and adhering it to the food processing equipment and / or cooking equipment is a process of injecting the cleaning liquid into a foam without intermittent and attaching to the food processing equipment and / or cooking equipment. The washing | cleaning method of the food processing equipment and / or cooking equipment of <Claim 16>.

<Section 18>
<Claim 16> or <Claim> The mass ratio of (a) component content / [(b) component content + (c) component content] in the cleaning liquid is 1/10 to 2.5 / 1. 17> A method for cleaning food processing equipment and / or cooking equipment.

<Section 19>
Component (b) is an amine oxide surfactant having one hydrocarbon group having 8 to 10 carbon atoms (component (b1)), and amine oxide surfactant having one hydrocarbon group having 12 carbon atoms. The content of the amine oxide surfactant containing one agent (component (b2)) and one hydrocarbon group having 14 carbon atoms as component (b) is 0 to 0.01% by mass,
(C) the content of one or more compounds (component (c1)) selected from fatty acids having 14 carbon atoms and salts thereof as component, the content of component (b1), and the content of component (b2) Satisfies the following conditions (i) and (ii):
The method for cleaning food processing equipment and / or cooking equipment according to any one of <Item 16> to <Item 18>.
Condition (i) The mass ratio of the content of the component (c1) / the content of the component (b2) is 0 to 2.5.
Condition (ii) The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is 0.3 to 1.

Examples 1-26 and Comparative Examples 1-15
Liquid cleaning compositions for food processing equipment and / or cooking equipment shown in Tables 1 and 2 were prepared and subjected to the following tests. The results are shown in Tables 1 and 2.

  In Tables 1 and 2, the mass ratio column with the symbol “-” indicates that the ratio cannot be obtained. In Tables 1 and 2, the test results marked with “-” indicate that the test was not conducted because the liquid detergent composition for food processing equipment and / or cooking equipment was solidified or gelled. Show. Those described as difficult to evaluate indicate that evaluation was attempted but evaluation was not possible.

  Examples 2, 3, 5, 7, 10 to 13, 21, 22, 24 to 26 are examples of the invention according to the above aspect <Item 6> and <Item 12>.

  However, the content of the component (a) shown in Tables 1 and 2 is a conversion amount as an oxidizing halogen acid obtained by the following formula from the charged amount of the oxidizing halogen acid salt (so that it becomes two significant digits) Calculated by rounding off).

  (Equivalent amount as oxidizing halogenic acid) = (Mixed mass of oxidizing halogenate [g]) × [(Molar mass of oxidizing halogenic acid [g / mol]) / (Molar mass of oxidizing halogenate) [G / mol])]

Here, the molar mass [g / mol] used for the calculation is as follows.
Hypochlorous acid: 52.46
Sodium hypochlorite: 74.44
Chlorous acid: 68.46
Sodium chlorite: 90.44

  Moreover, about the coconut oil fatty acid in Table 1, 2, it calculated as the ratio of a C12-C16 fatty acid being 89 mass%, and it described by rounding off the third digit below a decimal point.

(1) Foam stability test Liquid detergent composition for food processing equipment and / or cooking equipment described in Tables 1 and 2 (in the table, described as “liquid detergent composition”; hereinafter referred to as liquid detergent composition) Was diluted 20 times with water having a hardness of 4 ° dH to give 100 mL of a 5% by weight aqueous solution in a pump former container (B 523: manufactured by Yoshino Kogyo Co., Ltd.). A foam head is formed by pushing the former head one time into a 300 mL disposable cup (top diameter 9 cm, bottom diameter 7 cm, height 10 cm) (1 push takes 1 second to produce 1 g of foam per push; foaming) (Magnification 20 times), the time until complete bubble breaking was visually determined, and the time (minutes) was measured. In this test, 60 minutes or more is passed.
Since Comparative Example 7, Comparative Example 11 and Comparative Example 12 were not sufficiently foamed, the foam stability test and the rinsing test ((2) and (3) below) could not be carried out.

(2) Rinsability model test The liquid detergent composition described in Tables 1 and 2 was diluted 20 times with water having a hardness of 4 ° dH to form a 5% by mass aqueous solution, and a pump former container (B 523: Corporation 100 mL was added to Yoshino Kogyo). A foam head was formed by pushing the former head 1 time into a 300 mL disposable cup (producing 1 g of foam per push; expansion ratio 20 times). After 1 minute, 100 mL of water (25 ° C.) having a hardness of 4 ° dH was added to the foam, and the time until the bubble was completely broken was visually determined. The time (second) was measured. In this test, less than 20 seconds are accepted.

(3) Rinsability test assuming the site A foam cleaning machine (KF-200 manufactured by Kao Corporation) is a 5% by weight aqueous solution obtained by diluting a liquid detergent composition 20 times with tap water (hardness 3.9 ° dH). Into the plastic container washer (DW-2000R / L manufactured by Sanyo Electric Co., Ltd.) (the two washer are 50cm apart and sprayed from the KF-200 injection port to DW-2000R / L) In contrast, spraying was performed for 15 seconds at a pressure of 0.4 MPa (gauge pressure) (total foam injection amount 500 g; expansion ratio 20 times). After 30 minutes, the sample was rinsed with tap water at a water amount of 10 L / min (water temperature 25 ° C .; hardness 2.5 ° dH), and the time (seconds) until the bubbles completely disappeared was measured. In this test, 150 seconds or less is acceptable.

In addition, regarding the rinsing time (seconds) in the rinsing property practical test, the numerical values in parentheses in Tables 1 and 2 are estimated values obtained by the following estimation method.
The calculation method of the estimated value is based on the following first-order approximation formula using the values of “(2) Rinseness model test” and “(3) Rinseness field test” in Examples 1 to 13 in Table 1. Correlation function) was calculated.
Y = 4.99741 · X + 78.357
By substituting the rinsing time (seconds) of “(2) rinsing model test” in Table 1 into X of this approximate expression, an estimated value Y of the rinsing time (seconds) of the rinsing practicality test was obtained. Estimated values are listed in parentheses in Table 1 rounded to the first decimal place.

(4) Viscosity characteristic test Using a B-type viscometer (manufactured by TOKIMEC), the liquid cleaning composition described in Tables 1 and 2 was adjusted to a temperature of 20 ° C, and NO. 2 or NO. No. 2 is used at a viscosity of 1000 mPa or less, and NO. 3 is used at a viscosity of 1000 to 10000 mPa. The viscosity is measured at a rotational speed of 6 to 60 rpm, and the value is 60 seconds after the start of rotation. I read. In this test, 3000 mPa · s or less is acceptable. In addition, it is difficult to measure normally with a B-type viscometer, and the one that is considered to have a viscosity of 10,000 mPa · s or more is described as “gel”, and the one partially solidified is “partially solidified”. The solidified product was described as “solidified”.

(5) Storage stability test The liquid detergent composition described in Tables 1 and 2 was stored for 3 days in an environment of -5 ° C, and a transparent liquid at -5 ° C was regarded as acceptable (◯). In addition, what was considered that it is difficult to measure normally with a B-type viscometer, and a viscosity is 10000 mPa * s or more was described as "gel." In addition, what was formed as a precipitate was described as “precipitation”, and although there was no precipitate, a phase separation was described as “separation”.

(6) Detergency test 10 μg of rapeseed oil containing 0.1% Sudan III was applied to a standard test plate (SUS304: 1.0 mm × 30 mm × 80 mm manufactured by Test Panel Co., Ltd.), and this was used as a cleaning model test plate. 100 ml of a 5% by weight aqueous solution (4 ° dH hard water) of the liquid detergent composition was put into a pump former container (B 523: manufactured by Yoshino Kogyo Co., Ltd.), and foam formed by pushing the former head once (per push) 1 g of foam was produced (foaming ratio 20 times) was applied to the washed model test plate. After leaving it for 30 minutes after application, it was rinsed with tap water, dried, the amount of residual oil was measured by hexane extraction, and the washing rate (%) was calculated by the following formula. In this test, 70% or more is acceptable.
Cleaning rate (%) = 100 × ((applied oil amount) − (residual oil amount)) / (applied oil amount)
In all of the examples and comparative examples (excluding Comparative Examples 1, 5, 7, 8, and 11-15), the cleaning rate was 70% to 100% and was within the acceptable range.

* 1 Equivalent amount as oxidative halogen acid (In the table, the value in parentheses is the amount of oxidative halogen acid charged)
* 2 Component comparison of component (b) * 3 Component comparison of component (c) * 4 Alkyl composition [mass%]; carbon number 10 or less: 5% carbon number 12: 57% carbon number 14: 22% carbon number 16: 10% Carbon number 18 or more: 4% (In the table, the value in parentheses is the content of fatty acids having 12 to 16 carbon atoms)
* 5 pH (20 ° C) value of a 5% by weight aqueous solution obtained by diluting the liquid detergent composition 20 times with water.

(Note 1) The components in the table are as follows.
・ Sodium hypochlorite: middle-dose sodium hypochlorite, manufactured by Nankai Chemical Co., Ltd. ・ Sodium chlorite: Sylbright 25, manufactured by Nippon Carlit Co., Ltd. ・ Dodecyldimethylamine oxide: Amphital 20N, Kao Corporation Manufactured, effective mass 35% by mass ^{* 2}
Octyl dimethyl amine oxide: dimethyl octylamine and hydrogen peroxide solution is obtained by reacting at 50 ° C. to 80 ° C. ^{※ 1,} the effective component 50 mass% ^{※ 2}
Decyldimethylamine oxide: It can be obtained by reacting dimethyldecylamine and hydrogen peroxide solution at 50-80 ° C ^{* 1} , effective content 40.4% by mass ^{* 2}
・ Tetradecyldimethylamine oxide: It can be obtained by reacting dimethyltetradecylamine with hydrogen peroxide solution at 50 ℃ ~ 80 ℃ ^{* 1} , effective content 25% by mass ^{* 2}
・ Hexadecyldimethylamine oxide: It can be obtained by reacting dimethylhexadecylamine and hydrogen peroxide solution at 50 ℃ ~ 80 ℃ ^{* 1} , effective 15.5% by mass ^{* 2}
- octadecyl dimethylamine oxide: dimethyl octadecylamine and hydrogen peroxide solution is obtained by reacting at 50 ℃ ~80 ℃ ^{※ 1,} the active component 6.8 wt% ^{※ 2}
-Myristic acid: LUNAC MY-98, manufactured by Kao Corporation-Lauric acid: LUNAC L-98, manufactured by Kao Corporation-Palm oil fatty acid: LUNAC L-55, manufactured by Kao Corporation-Capric acid: LUNAC 10- 98, manufactured by Kao Corporation, sodium alkylbenzene sulfonate: Neoperex G-15, manufactured by Kao Corporation, effective content 16% by mass ^{* 2}
・ Polyoxyethylene ether sodium acetate: Kao Akipo RLM-100NV, manufactured by Kao Corporation, effective content 23.5% by mass ^{* 2}
-Potassium hydroxide: liquid caustic potash (48% by mass), manufactured by Asahi Glass Co., Ltd.-Sodium hydroxide: sodium hydroxide (48% by mass), manufactured by Tosoh Corporation

* 1 Production method described in JP-A-57-54160 (that is, a reaction between an aliphatic tertiary amine and an aqueous hydrogen peroxide solution is performed by using a polybasic acid having at least one hydroxyl group (citric acid) or a salt thereof. * 2 The composition in Tables 1 and 2 describes the actual concentration.

(Note 2)
-"Mass ratio of (b) component / (c) component" in a table | surface represents mass ratio of content of (b) component / content of (c) component.
-"Mass ratio of (c1) component / (b2) component" in a table | surface represents mass ratio of content of (c1) component / content of (b2) component.
-“Mass ratio of (b1) component / [(b1) component + (c1) component]” in the table is the content of (b1) component / [content of (b1) component + content of (c1) component Mass ratio].
-“Mass ratio of (a) component / [(b) component + (c) component]” in the table is (a) component content / [(b) component content + (c) component content] Mass ratio].

Example 27 and Comparative Example 16
The liquid detergent composition shown in Table 3 was prepared and the following tests were conducted. The results are also shown in Table 3.

(1) Viscosity characteristic test About the liquid detergent composition of Table 3, the viscosity in 20 degreeC was measured on the conditions similar to said (4) viscosity characteristic test.

(2) Storage stability test The liquid detergent composition of Table 3 was preserve | saved for 3 days in -5 degreeC environment, and the transparent liquid was set to the pass ((circle)) at -5 degreeC.

Claims (16)

(A) 0.5 to 10% by mass of one or more compounds selected from oxidative halogen acids and salts thereof (hereinafter referred to as component (a)) (provided that an oxidative halogenate is included) Equivalent amount as halogen acid),
(B) 0.5 to 18% by mass of an amine oxide type surfactant having one hydrocarbon group having 8 to 14 carbon atoms [hereinafter referred to as component (b)],
(C) 0.5 to 10% by mass of one or more compounds selected from fatty acids having 12 to 16 carbon atoms and salts thereof (hereinafter referred to as “component (c)”). Conversion amount), and
(D) contains water,
The mass ratio of (b) component / (c) component is 1/10 to 10/1, and
The total content of the component (b) and the component (c) is 4 to 20% by mass.
A liquid detergent composition for food processing equipment and / or cooking equipment.   The liquid detergent composition for food processing equipment and / or cooking equipment according to claim 1, wherein the mass ratio of (a) ingredient / [(b) ingredient + (c) ingredient] is 1/10 to 2.5 / 1. object.   The liquid detergent composition for food processing equipment and / or cooking equipment according to claim 1 or 2, wherein the component (c) is one or more compounds selected from myristic acid, lauric acid, and salts thereof.   (B) an amine oxide type surfactant having one hydrocarbon group having 8 to 10 carbon atoms (hereinafter referred to as component (b1)) and an amine oxide having one hydrocarbon group having 12 carbon atoms The content of the amine oxide type surfactant having one type of C14 hydrocarbon group as the component (b) is 0 to 0.01% by mass containing a type surfactant (hereinafter referred to as component (b2)) The liquid cleaning composition for food processing equipment and / or cooking equipment according to any one of claims 1 to 3, wherein the composition is%. The food processing equipment and / or cooking equipment according to any one of claims 1 to 4, wherein a mass ratio of (a) component / [(b) component + (c) component] is 1/10 to 1/1. Liquid detergent composition. (C) the content of one or more compounds (hereinafter referred to as the (c1) component) selected from fatty acids having 14 carbon atoms and salts thereof as the component, the content of the (b1) component, and the (b2) component The liquid cleaning composition for food processing equipment and / or cooking equipment according to claim 4 or 5, wherein the content of the above satisfies the following conditions (i) and (ii).
Condition (i) The mass ratio of the content of the component (c1) / the content of the component (b2) is 0 to 2.5.
Condition (ii) The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is 0.3 to 1.   The component (a) is one or more compounds selected from hypochlorous acid and salts thereof. The liquid detergent composition for food processing equipment and / or cooking equipment according to any one of claims 1 to 6.   The mass ratio of (b) component / (c) component is 1/5 to 5/1, The liquid detergent composition for food processing equipment and / or cooking equipment according to any one of claims 1 to 7.   The mass ratio of (a) component / [(b) component + (c) component] is 1/7 to 1/1, for food processing equipment and / or cooking equipment according to any one of claims 1 to 8. Liquid detergent composition.   The total content of the component (b) and the component (c) is 6 to 15% by mass. The liquid detergent composition for food processing equipment and / or cooking equipment according to any one of claims 1 to 9. The liquid detergent composition for food processing equipment and / or cooking equipment according to any one of claims 1 to 10, which is used in a washing method comprising the following steps 1 to 3.
Step 1: The liquid detergent composition for food processing equipment and / or cooking equipment is diluted with water at a dilution factor of 2 to 200 times in advance and / or sprayed into a foam while being diluted, and the food processing equipment And / or the process of adhering to the cooking facility Step 2: the step of holding the foam for 1 to 60 minutes Step 3: the step of rinsing the food processing facility and / or the cooking facility with water   Step 1 is a liquid detergent composition for food processing equipment and / or cooking equipment, diluted with water at a dilution factor of 2 to 200 times in advance and / or sprayed in a foam form without being intermittently diluted. The liquid cleaning composition for food processing equipment and / or cooking equipment according to claim 11, which is a step of adhering to food processing equipment and / or cooking equipment.   Food processing equipment and / or cooking using the liquid cleaning composition for food processing equipment and / or cooking equipment according to any one of claims 1 to 10, comprising steps 1 to 3 according to claim 11 or 12. How to clean the equipment.   Step 1 is a liquid detergent composition for food processing equipment and / or cooking equipment, diluted with water at a dilution factor of 2 to 200 times in advance and / or sprayed in a foam form without being intermittently diluted. The method for cleaning food processing equipment and / or cooking equipment according to claim 13, which is a step of attaching to food processing equipment and / or cooking equipment. (A) 0.0025 to 2% by mass of one or more compounds selected from oxidizing halogen acids and salts thereof (hereinafter referred to as component (a)),
(B) Amine oxide type surfactant having one hydrocarbon group having 8 to 14 carbon atoms (hereinafter referred to as component (b)) is 0.0025 to 3.6% by mass,
(C) one or more compounds selected from fatty acids having 12 to 16 carbon atoms and salts thereof [hereinafter referred to as component (c)] in an amount of 0.0025 to 2% by mass, and
(D) contains water,
The mass ratio of (b) component / (c) component is 1/10 to 10/1,
The total content of the component (b) and the component (c) is 0.02 to 4% by mass, and
A cleaning liquid having a mass ratio of (a) component / [(b) component + (c) component] of 1/10 to 2.5 / 1 is jetted in the form of foam and adhered to food processing equipment and / or cooking equipment. A method for cleaning food processing equipment and / or cooking equipment, which comprises a step of rinsing with water after the step of allowing the food processing equipment. (B) an amine oxide type surfactant having one hydrocarbon group having 8 to 10 carbon atoms (hereinafter referred to as component (b1)) and an amine oxide having one hydrocarbon group having 12 carbon atoms The content of the amine oxide type surfactant having one type of C14 hydrocarbon group as the component (b) is 0 to 0.01% by mass containing a type surfactant (hereinafter referred to as component (b2)) %
(C) the content of one or more compounds (hereinafter referred to as the (c1) component) selected from fatty acids having 14 carbon atoms and salts thereof as the component, the content of the (b1) component, and the (b2) component The content of satisfies the following conditions (i) and (ii):
The method for cleaning food processing equipment and / or cooking equipment according to claim 15.
Condition (i) The mass ratio of the content of the component (c1) / the content of the component (b2) is 0 to 2.5.
Condition (ii) The mass ratio of (b1) component content / [(b1) component content + (c1) component content] is 0.3 to 1.