JP2022061354A - Food sterilizing method - Google Patents

Abstract

To improve storable duration of various foods while improving use feeling by suppressing alcoholic smell which is felt before eating, after the use for various foods in household.SOLUTION: A food sterilizing method includes: an adhesion step of adhering a food sterilizing agent containing antibacterial components derived from food, and ethanol to a food stored in a storage body; and an ethanol diffusing step of vaporizing a predetermined amount or more of ethanol in the storage body and diffusing to the outside of the storage body after the adhesion step. After the ethanol diffusing step, the storage body is closed.SELECTED DRAWING: Figure 4

Description

There is an application for application of Article 30, Paragraph 2 of the Patent Law. Posted on the company's website on September 17, 2nd year of Reiwa Press release on September 17th, 2nd year of Reiwa.

The present invention relates to a method for sterilizing foods, which can improve the shelf life of foods.

Longevity improvers or preservatives (hereinafter collectively referred to as shelf life improvers) that maintain the freshness of foods by exerting sterilizing, antibacterial, and bacteriostatic effects on foods are known.

For example, Non-Patent Document 1 discloses an alcohol preparation using ethanol as a shelf life improving agent for foods. The sterilizing and bacteriostatic action of ethanol is not easily affected by organic substances, so it is excellent in that it can be applied to any type of food. However, since the alcohol preparation loses its effectiveness when ethanol volatilizes, when the alcohol preparation is used at the food manufacturing site, it is packaged immediately after it is used, which is also described in Non-Patent Document 1. Has been done.

Further, as disclosed in Patent Document 1, for example, an alcohol preparation containing grapefruit seed extract, glycerin fatty acid ester and the like in addition to ethanol has been proposed in order to enhance the inactivating effect on norovirus and the like.

On the other hand, various retention-improving agents that do not use ethanol have also been proposed, such as a preparation using glycine disclosed in Patent Document 2 and a preparation using lysozyme disclosed in Patent Document 3. It has been known. As described above, the shelf life improver that does not use ethanol has different effects depending on the ingredients and pH of the food, and therefore, it is generally said that it is necessary to use them properly depending on the target food.

Japanese Unexamined Patent Publication No. 2019-167328 Japanese Unexamined Patent Publication No. 2014-212769 Japanese Unexamined Patent Publication No. 2004-105088

Shokurinkyo Series 18 Great for food hygiene! Alcohol Preparation-Part 1-Food Additives (Japan Food Cleaning Agent Hygiene Association)

By the way, in recent years, with the increase in hygiene awareness, the needs for sterilizing and disinfecting foods are increasing even in ordinary households. In recent years, food poisoning in the summer has become more of a concern due to the effects of global warming. There is. In addition to bento boxes, multiple types of foods such as prepared foods, bread, and fruits are stored at home, and we would like to improve the shelf life of all of these foods.

However, the conventional shelf-life improving agents disclosed in the above documents are commercial formulations used at food manufacturing sites, and are not necessarily suitable for processing home-made lunch boxes and the like at home.

For example, since an alcohol preparation using ethanol does not have a bacteriostatic effect when volatilized, a sufficient effect cannot be expected in a lunch box or bag having a low sealing property. Although the effect can be expected if it is a lunch box or the like that can be sealed, the sealing property of the lunch box or the like that is widely used in ordinary households is not so high, and it often allows ethanol to volatilize to the outside and allow outside air to enter. In addition, assuming that a highly sealed lunch box or the like is used, when the lid of the lunch box or the like is opened to eat, the alcohol inside will volatilize and the smell of alcohol will be emitted, resulting in a homemade lunch box. There is a problem that it is difficult to use, especially for lunch boxes for children. Also, especially for children who are growing up, it is possible to eat the lunch box in multiple times, but in the case of alcohol preparations, once the lid of the lunch box is opened and closed, the subsequent bacteriostatic effect cannot be expected. , I can't handle the case of eating in multiple times. The same applies to other foods. For example, when only one piece of bread is eaten and the rest is stored in a bag, the bacteriostatic effect of the alcohol preparation cannot be expected.

On the other hand, it is necessary to use different shelf life improvers such as glycine and lysozyme depending on the target foods and bacteria, but it is not realistic to use different shelf life improvers at home, for example, for each side dish item. In addition, this kind of shelf life improver is often used in methods such as kneading and soaking when manufacturing food, but in home lunch making, the shelf life improver is individually used when making each side dish. It is troublesome to add by kneading or dipping. The same applies to other foods.

The present invention has been made in view of this point, and an object of the present invention is to suppress the alcoholic odor felt before eating after using it in various foods at home and to improve the feeling of use. The purpose is to improve the shelf life of food.

In order to achieve the above object, the first invention comprises an attachment step of attaching a food disinfectant containing a food-derived antibacterial component and ethanol to the food contained in the container, and after the attachment step. It is characterized by comprising an ethanol dissipating step of vaporizing or more than a predetermined amount of ethanol in the accommodating body and dissipating it to the outside of the accommodating body, and closing the accommodating body after the ethanol dissipating step.

According to this configuration, when a food disinfectant is attached to the food contained in the container, the antibacterial effect of ethanol and the antibacterial component derived from the food is exhibited, and the bacteria adhering to the food are eradicated. .. In particular, since it contains ethanol and an antibacterial component derived from food, a wide range of sterilizing effects can be obtained regardless of the type of food and the type of bacteria, and it is possible to eat with peace of mind.

When the container is left open after the food disinfectant is attached, ethanol in the container is vaporized by a predetermined amount or more and released to the outside of the container. Therefore, even if the container is subsequently sealed, the odor of alcohol is less likely to be felt before eating. In addition, since ethanol dries quickly, it has little effect on texture.

In addition, after a predetermined amount of ethanol has volatilized, antibacterial components derived from food remain and exert bacteriostatic and antibacterial effects. This makes it possible to prevent the growth of bacteria even when the container is not hermetically sealed, such as a lunch box, or when the container is opened and closed a plurality of times. Furthermore, since the antibacterial component derived from food and ethanol are used in combination, the required amount of the antibacterial component derived from food can be reduced, and as a result, the influence on the taste of food can be reduced. In the ethanol dissipating step, it is not necessary to dissipate the entire amount of ethanol. This allows ethanol to remain in the containment body.

The second invention is characterized in that, in the attachment step, the food disinfectant is housed in a spray container, and the food disinfectant sprayed from the spray container is adhered to the food.

According to this configuration, the disinfectant for food can be evenly adhered to the food. In addition, since the disinfectant for food is in the form of fine particles, it can enter between the food and the disinfectant effect can be obtained to the back, and the disinfectant for food can also be obtained on the inner surface of the container. Can be attached, and the sterilizing effect on the inner surface of the container can also be obtained.

The third invention is characterized in that, in the ethanol dissipating step, 20% or more of the ethanol adhering to the food in the adhering step is dissipated to the outside of the container.

That is, when the amount of ethanol adhered is set so that the effect of disinfecting food can be sufficiently obtained in the adhesion step, if the remaining amount of ethanol is large, the alcohol odor when eating the food may become remarkable. However, in this configuration, 20% or more of the ethanol adhering to the food is dissipated to the outside of the container, so that the odor of alcohol is hardly noticeable.

In the fourth invention, in the attachment step, the food disinfectant is attached to a plurality of kinds of foods contained in the lunch box as the container, and the lunch box is closed after the ethanol dissipating step. It is characterized by that.

According to this configuration, instead of using different shelf life improvers for each side dish item, it is sufficient to pack the cooked side dishes in a lunch box and finally attach the food disinfectant to the whole. , Extremely practical at home. In addition, since it contains ethanol, it exerts a sterilizing effect on a plurality of types of foods such as side dishes and rice.

The fifth invention is characterized in that a food disinfectant containing a citrus seed extract as a food-derived antibacterial component is used in the attachment step.

According to this configuration, in addition to the antibacterial action against various types of bacteria, the virus inactivating effect can also be exhibited.

The sixth invention is characterized in that a food disinfectant containing at least one of citric acid and lactic acid is used in the attachment step.

According to this configuration, the sterilizing action can be maintained even if the concentration of ethanol is lowered, so that the influence of the alcohol odor can be further reduced.

According to the present invention, after a food disinfectant containing a food-derived antibacterial component and ethanol is attached to the food contained in the container, a predetermined amount or more of ethanol in the container is placed outside the container. Since the container is closed after being dissipated, it is possible to improve the shelf life of various foods while suppressing the alcohol odor felt before eating after using it for various foods at home and improving the usability. ..

It is a perspective view which shows an example of the spray container used in the sterilization method of the food which concerns on embodiment of this invention. It is a graph which shows the infectious titer measurement test result of the feline calicivirus. It is a graph which shows the infectious titer measurement test result of influenza virus. It is a flowchart which shows the process of the sterilization method of food.

Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. It should be noted that the following description of the preferred embodiment is essentially merely an example and is not intended to limit the present invention, its application or its use.

(Spray container)
Before explaining the method for disinfecting foods according to the embodiment of the present invention, the configuration of the spray container 1 containing the disinfectant for foods will be described with reference to FIG. FIG. 1 is a perspective view showing an example of a spray container 1 used in the food sterilization method according to the embodiment of the present invention. The spray container 1 includes a container body 2 for accommodating a food disinfectant and a spray nozzle portion 3. The spray nozzle portion 3 is detachably attached to a mouth portion (not shown) provided on the upper portion of the container main body 2 by a screw member 3a. A trigger 4 is attached to the front side of the spray nozzle portion 3 so as to be swingable in the front-rear direction. A pump mechanism 5 is housed inside the spray nozzle portion 3. A suction pipe (not shown) extending to the bottom of the container body 2 is connected to the suction side of the pump mechanism 5. A spray port 6 is connected to the discharge side of the pump mechanism 5. By swinging the trigger 4, the user can move the pump mechanism 5 to eject the food disinfectant sucked up from the suction pipe to the outside from the spray port 6. The diameter of the particles discharged from the spray port 6 can be arbitrarily set, and may be any particle size as long as it can evenly adhere the food disinfectant to the food.

The spray container 1 is not limited to the above-mentioned structure and shape, and other structures and shapes can also be used. Although not shown, it may be, for example, a spray container provided with a push-type button that reciprocates in the vertical direction, or an aerosol container in which the ejected gas is contained together with a food disinfectant.

(Food disinfectant)
Next, the disinfectant for food will be described. The food disinfectant is a liquid containing at least a food-derived antibacterial component and ethanol as active ingredients, and can be used in ordinary households. As the antibacterial component derived from food, for example, citrus seed extract or the like can be used. As an example of the citrus seed extract, for example, grapefruit seed extract and the like can be mentioned. Grapefruit seed extract is extracted and purified from the seeds of grapefruit fruit and is generally accepted as a food additive. When the grapefruit seed extract is obtained from grapefruit, seeds can be taken out from the harvested grapefruit, the extracted seeds can be crushed, and the crushed one can be extracted. At this time, the grapefruit seed extract may be extracted from the undried ground product, or the grapefruit seed extract may be extracted from the freeze-dried ground product.

When extracting the grapefruit seed extract, a solution such as water or alcohol can be used. Examples of the alcohol used as the solvent for extraction include ethanol and the like. When extracting the grapefruit seed extract, the seeds may be heated to, for example, 30 ° C. or higher. Grapefruit seed extract contains fatty acids, flavonoids and the like. The grapefruit seed extract is preferably food grade.

As the grapefruit seed extract, those supplied as an aqueous solution can be used. The aqueous solution of grapefruit seed extract is obtained by dissolving the grapefruit seed extract in ion-exchanged water or the like. The concentration of the grapefruit seed extract in this aqueous solution can be set, for example, in the range of 5% by mass to 40% by mass. The lower limit of the concentration of the grapefruit seed extract in the food disinfectant is preferably 0.1% by mass, more preferably 0.15% by mass. The upper limit of the concentration of the grapefruit seed extract in the disinfectant for food is preferably 3.0% by mass, more preferably 0.8% by mass.

The ethanol content is preferably 40 v / v% or more, more preferably 50 v / v% or more, from the viewpoint of quick-drying. If it dries too quickly, a sufficient sterilizing effect may not be obtained. Therefore, the upper limit of the ethanol content is preferably 95 v / v% or less.

The food disinfectant may contain citric acid. The content of citric acid can be, for example, 1.0% by mass or less, more preferably 0.5% by mass or less. In addition, the food disinfectant may contain lactic acid. The content of lactic acid can be, for example, 1.0% by mass or less, more preferably 0.5% by mass or less. The content of lactic acid may be lower or higher than the content of citric acid. Further, the content of lactic acid and the content of citric acid may be the same. By using a food disinfectant containing at least one of citric acid and lactic acid, the disinfectant effect can be maintained even if the concentration of ethanol is lowered, so that the influence of alcohol odor can be further reduced. ..

The food disinfectant may contain carbonized tea. The content of the carbonization of tea can be, for example, 0.2% by mass or less, more preferably 0.1% by mass or less. Tea carbonization is obtained by carbonizing tea branches and leaves and extracting their components. The rest of the food disinfectant can be ion-exchanged water.

(Food sterilization method)
Next, a method for disinfecting foods using the above-mentioned disinfectant for foods will be described. The method of disinfecting food is a bonding step of adhering a food disinfectant to the food contained in the containment body in a general household, and after the attachment step, ethanol in the containment body is vaporized and stored in a predetermined amount or more. It has at least an ethanol dissipating step that dissipates it to the outside of the body. The food sterilization method also includes a step of closing the container after the step of dissipating ethanol.

The container is a container, bag, box or the like that can store fresh food, pretreated unheated food, heated food, cooked food and the like. Examples of containers and boxes include lunch boxes, bottles containing jams and seasonings, resin containers, storage containers for temporarily storing food, and the like. Examples of the bag include, for example, a bag for storing bread, baked goods, etc., a bag for containing fruits, vegetables, etc., and may be made of resin or paper. The container may be a container or bag that can be sealed in a closed state, or may be a container or bag that allows some outside air to flow in a closed state. Further, the container, the bag, and the box may have small holes. Further, the container may be in the form of a thin film such as a wrap or in the form of a sheet.

Hereinafter, the method for sterilizing food will be described in detail based on the flowchart shown in FIG. In step S1, a person who uses a food disinfectant prepares a food that he / she wants to store. Foods can be targeted to various foods as described above. Place this food in the container. After that, the process proceeds to step S2 to open the container. If the container is a container or box with a lid, open the lid, and if it is a bag, open the mouth. The container may be opened wide or small.

Then, the process proceeds to step S3. In step S3, for example, a disinfectant for food is stored in a spray container 1 as shown in FIG. 1 and prepared, and after the spray port 6 of the spray container 1 is directed toward the food, the trigger 4 is operated for food. Spray the disinfectant directly onto the food. In the case of a bag, the trigger 4 may be operated after the spray port 6 is put in the mouth of the bag, or the trigger 4 may be operated with the spray port 6 directed from the outside of the mouth to the inside of the bag. This is the adhesion process. When the container is a lunch box, multiple kinds of side dishes, rice, fruits, etc. are usually stored inside the lunch box, but all of these foods should be adhered with a food disinfectant at once. Can be done. By going through the adhesion step, the antibacterial effect of ethanol and the antibacterial component derived from food is exhibited, and the bacteria adhering to the food are eradicated. In particular, since it contains ethanol and an antibacterial component derived from food, a wide range of sterilizing effects can be obtained regardless of the type of food and the type of bacteria, and it is possible to eat with peace of mind.

It is preferable to spray while moving the spray port 6 so that the food disinfectant adheres evenly to the food, but if the spray range of the spray port 6 is sufficiently wide, spray with the spray port 6 fixed. May be good. The food disinfectant may be sprayed on the same spot of the food at least once, but may be sprayed twice or more. If the food can be moved, the food disinfectant may be sprayed while moving the food. As a result, the food disinfectant can be attached to the entire food, and the food disinfectant can also be attached to the food hidden under a certain food.

The food disinfectant may be attached to food in a form other than spraying. For example, a method of dropping a food disinfectant onto food or a method of applying it with a brush or the like may be used.

The food disinfectant may be attached to the inner surface of the container. When the disinfectant for food is sprayed using the spray container 1, it can be attached to the inner surface of the container other than the food, and the inner surface of the container can also be disinfected. Adhesion to food and attachment to the inner surface of the container can be performed in the same process, which is efficient.

After spraying the food disinfectant, the process proceeds to step S4, and the container is left open and waits for a predetermined time. In step S3, the disinfectant for food containing ethanol adheres to the inner surface of the food or the container. Therefore, if the container is left open for a predetermined time, the ethanol in the container is vaporized by a predetermined amount or more. Since the ethanol vaporized in the container is open, it is released to the outside of the container from the open portion. This step is an ethanol dissipating step, and by passing through the ethanol dissipating step, the odor of alcohol when eating food can be suppressed. In addition, since ethanol dries quickly, it has little effect on texture.

The predetermined time of the ethanol dissipating step can be, for example, the time required to dissipate 20% or more of the ethanol adhering to the food to the outside of the container. That is, for example, in an atmosphere where the temperature is 25 ° C. and the humidity is 60%, when the process shifts to the ethanol dissipating step after performing the adhering step, the time required for 20% or more of the adhering ethanol to be dissipated to the outside of the container is It can be measured in advance and the time can be set as the predetermined time. Since the vaporization rate of ethanol varies depending on the temperature and humidity, it is more preferable to measure the above time after reproducing the average room temperature and humidity in the winter and summer of ordinary households, and set the longest time to the above-mentioned predetermined time. .. The predetermined time may be, for example, 10 seconds or more, preferably 20 seconds or more.

In the ethanol dissipating step, 50% or more of the ethanol adhering to the food may be dissipated to the outside of the container, or 80% or more may be dissipated to the outside of the container. This makes it possible to further reduce the odor of alcohol when eating food.

However, in terms of bacteriostatic effect, it is preferable that some ethanol remains inside the container. Further, in the ethanol dissipating step, the dissipating rate of ethanol gradually slows down with time, so that the effect of dissipating ethanol is high in the first few tens of seconds. That is, even if the predetermined time is made too long, there is little merit. Therefore, the upper limit time can be set so that the residual amount of ethanol is such that the alcohol odor is reduced and the bacteriostatic effect is obtained. The upper limit time is, for example, 1 minute or less, preferably 30 seconds or less.

After that, the process proceeds to step S5 to close the container. If the container is a container or box with a lid, close the lid, and if it is a bag, close the mouth. At this time, the housing may be sealed so that the outside air does not flow, or may be closed to the extent that the outside air does flow to some extent. If the enclosure is a lunch box, close the lid. By closing the container, the bactericidal and sterilizing effect of the remaining ethanol can be obtained.

In addition, after the volatilization of ethanol, antibacterial components derived from food remain and exert bacteriostatic and antibacterial effects. This makes it possible to prevent the growth of bacteria even when the container is not hermetically sealed, such as a lunch box, or when the container is opened and closed a plurality of times. Furthermore, since the antibacterial component derived from food and ethanol are used in combination, the required amount of the antibacterial component derived from food can be reduced, and as a result, the influence on the taste of food can be reduced.

(Antibacterial test)
Next, the antibacterial test results of the above-mentioned food disinfectant will be described. First, the method of antibacterial test will be described. As the test agent, Examples and Comparative Examples shown in Table 1 were prepared. The comparative example sets the concentration of ethanol higher than that of the example, but does not contain grapefruit seed extract.

Table 2 shows the antibacterial test results on the surface of the plastic plate. In this antibacterial test, each test agent shown in Table 1 is spray-treated on the surface of the plastic plate. After spraying, the mixture was allowed to stand for 24 hours, and then the Escherichia coli solution was dropped on the surface of each plastic plate, and the number of bacteria after 18 hours was counted. When the E. coli solution is dropped, the total amount of ethanol is volatilized.

In the examples, an antibacterial effect of 99.99% or more was observed, but in the comparative example, no antibacterial activity was observed. In the case of the example, it is mainly due to the fact that the antibacterial component derived from food can be sterilized, and it can be seen that the antibacterial component derived from food is the active ingredient.

Next, Table 3 shows the antibacterial test results on the food surface at room temperature. In this test, each surface of the strawberry and the hamburger is sprayed with each test agent shown in Table 1. After spraying, leave it in the air for 10 minutes and let it stand still. This is to allow airborne bacteria to adhere to food. During this period, most of the ethanol is volatilized.

With the lid of the container containing each food closed, the mold was stored in a sealed container at a temperature of 28 ° C. for one month, and the degree of mold growth was confirmed.

In the examples, the growth of mold in strawberries was suppressed and only mold was generated in the region of less than 1/8 of the total surface area. In the examples, there was no mold growth on the hamburger. This is mainly due to the fact that the growth of mold could be suppressed by the antibacterial component derived from food. In other words, even if the entire amount of ethanol is dissipated in the ethanol dissipating step, the sterilizing effect can be obtained by the remaining food-derived antibacterial component. On the other hand, in the comparative example, mold was generated on the whole strawberry and hamburger.

Next, Table 4 shows the food preservation test in the refrigerated storage. In this test, each of pork belly (raw) and shredded cabbage (raw) is placed in a container and allowed to stand in the air for 10 minutes. This is to allow airborne bacteria to adhere to food. Then, after spraying each test agent shown in Table 1 on the surface of each food, it is allowed to stand for about 20 seconds. During this 20 seconds, a part of ethanol of each of Examples and Comparative Examples is vaporized and released to the outside of the container (some ethanol remains in the container). After about 20 seconds, the lid of the container containing each food was closed, and the food was stored in a sealed container at a temperature of 5 ° C for one week, and the degree of deterioration of the food was confirmed.

Discoloration of pork belly (raw) was suppressed in both Examples and Comparative Examples. In addition, discoloration of shredded cabbage (raw) was suppressed in both Examples and Comparative Examples. In this way, it was confirmed that the shelf life of refrigerated foods was improved. In the examples, although the ethanol concentration is lower than that in the comparative example, the shelf life improving effect comparable to that in the comparative example can be obtained. It is considered that this is because the growth of various germs was suppressed by the antibacterial component derived from food together with the ethanol partially remaining in the container.

(Bacterial growth suppression test in other foods)
Next, a bacterial growth suppression test in other foods will be described. As shown in Tables 5 to 8, the prepared foods are boiled broccoli, boiled noodles (cup yakisoba noodles), bacon, and omelet. The test method is as follows.
1. 1. Weigh 10 g of each food into a plastic cup.
2. 2. Leave each food in the air for 10 minutes without the lid of the cup. This is to allow airborne bacteria to adhere to food.
3. 3. The food disinfectant is sprayed evenly over the entire food (adhesion process). Then, let stand for about 20 seconds (ethanol emission step). During this ethanol dissipating step, part of the ethanol is vaporized and dissipated to the outside of the cup. After about 20 seconds, cover the cup. For untreated, cover the cup without spraying with a food disinfectant.
Leave it for a certain period of time (4 hours, 8 hours) under the temperature condition of 4.35 ° C. to grow the bacteria.
5. 90 g of physiological saline is added to each food, and the food is crushed and stirred with a hand mixer.
Each suspension obtained in 6.5 is serially diluted and seeded in 0.2 ml each on SCDLP agar medium or Mannitol salt agar medium for confirming the effect of the bactericide.
7. Count the number of bacteria after culturing for 2 days.

It can be seen that for all the foods, the examples have a high sterilizing effect as compared with the untreated food. In addition, broccoli has some growth of bacteria in the examples, but it is considered that this is because broccoli has a complicated shape and is complicated, so that it could not be sprayed evenly on the surface.

(Food flavor after processing)
Next, the flavor test of the food after the sterilization treatment with the food sterilizing agent will be described. The prepared foods are as shown in Table 9, which are sausage, omelet, and pineapple (raw).

The test method is as follows.
1. 1. Make each food bite-sized and place it in a plastic cup.
2. 2. The food disinfectant is sprayed evenly over the entire food (adhesion process). Then, let stand for about 20 seconds (ethanol emission step). During this ethanol dissipating step, part of the ethanol is vaporized and dissipated to the outside of the cup. After about 20 seconds, cover the cup. For untreated, cover the cup without spraying with a food disinfectant. When the lid is closed, it is almost sealed and ethanol remains inside.
3. 3. After 2 to 4 hours had passed after the lid was put on, the monitor was asked to continue eating the example without treatment and to evaluate the taste in 5 stages. The untreated and the examples were eaten in the same manner, but the test was conducted without telling the monitor which was the example. The number of monitors was twelve. If you feel it is very delicious, you will get 5 points, and if you feel it is not delicious, you will get 1 point. The average value of the points is shown in Table 9.

As shown in this table, there was almost no difference in taste between the untreated one and the treated one according to the examples. That is, it is possible to prevent the taste of each food from deteriorating by going through the ethanol dissipating step.

(Confirmation of ethanol emission amount)
The food disinfectant of the example was sprayed on a 600 mL plastic container (without a lid) evenly in a room temperature environment, and the amount of decrease in the mass of the liquid was measured. After 1 minute, the residual rate was about 80% by weight, and after 4 minutes, the residual rate was about 55% by mass. That is, after 20 seconds, about 10% by weight of the examples were released to the outside of the container. Here, since 52.3% by weight of ethanol was originally contained in the examples, if the total amount of the emitted mass is ethanol, it means that about 20% of the original ethanol is emitted. .. After 1 minute, about 20% by weight of the examples were released, but if the total amount of the released components was ethanol, about 40% of the original ethanol was released.

That is, in the above-mentioned "flavor of food after treatment" test, it was allowed to stand for about 20 seconds in the ethanol dissipating step, and it is considered that about 20% of the ethanol was dissipated at this time. In this way, it is possible to prevent the taste of each food from deteriorating by going through an ethanol dissipating step of dissipating about 20% of ethanol.

(Efficacy against feline calicivirus)
Next, the virus infectivity titer measurement test before and after the treatment with the virus inactivating agent will be described. Feline calicivirus is used in this test, and this feline calicivirus is used in the test as an alternative to norovirus, which has a similar structure. This is because norovirus is difficult to culture and an easy method for evaluating the infectious titer has not yet been established. That is, it is generally considered that any agent that exhibits sufficient antiviral property in a test using feline calicivirus is also considered to exhibit sufficient antiviral property against norovirus.

When performing a virus infectivity titer measurement test, first, cells are monolayer-cultured in a cell culture microplate (96 holes) using a cell proliferation medium. The cells are CRFK cells. Then, the monolayer cultured cells were inoculated with a diluted virus suspension solution of feline calicivirus (FCV) and adsorbed to the cells in a carbon dioxide incubator (CO2 concentration: 5%) at 37 ° C ± 1 ° C for 1 hour. After that, the virus inoculum is removed, a cell maintenance medium is added, and the cells are cultured for 4 to 7 days. Then, the cells are stained with amide black, the life and death of the cells are confirmed, and the 50% tissue culture infectious titer (TCID50 / ml) is calculated by the Reed-Muench method. The lower the value, the lower the infectivity.

In general, non-enveloped viruses such as feline calicivirus have stronger resistance to various disinfectants and antibacterial agents than enveloped viruses such as influenza virus. Therefore, any agent that is effective against non-enveloped viruses is likely to be effective against enveloped viruses in a shorter time.

The results of the feline calicivirus infectious titer measurement test are shown in FIG. In the graph, "10 seconds" indicates that the contact time between the test agent and the virus is 10 seconds, and "30 seconds" means that the contact time between the test agent and the virus is 30 seconds. Is shown. In the case of "10 seconds", it can be called a short-time contact test, and in the case of "30 seconds", it can be called a long-time contact test. The value in the graph is a log value (log TCID 50 / ml) having an infection value of TCID 50 / ml. As a control, sterilized water was used. It can be said that the lower the logTCID50 / ml of the test agent is compared to the control, the higher the antiviral property. From the results shown in FIG. 2, it can be seen that the examples are also effective against feline calicivirus, which is difficult to be effective even in the comparative examples.

(Effectiveness against envelope virus)
When confirming the efficacy against enveloped virus, the efficacy test procedure against feline calicivirus may be changed as follows. That is, an influenza virus (A / Udon / 72 (H3N2)) is used, and trypsin is added to the cell maintenance medium using the cells as MDCK cells.

The results of the influenza virus infectious titer measurement test are shown in FIG. From the results shown in FIG. 3, it can be seen that the examples are also effective against feline calicivirus, which is difficult to be effective even in the comparative examples.

(Action and effect of the embodiment)
As described above, according to this embodiment, after adhering a food disinfectant containing a food-derived antibacterial component and ethanol to the food contained in the container, a predetermined amount of ethanol in the container is added. As mentioned above, since the container is closed after being dissipated to the outside of the container, the alcohol odor felt before eating after using it for various foods at home is suppressed and the feeling of use is improved, while the various foods are used. It can improve the shelf life.

The above embodiments are merely exemplary in all respects and should not be construed in a limited way. Further, all modifications and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.

As described above, the present invention can be used, for example, as a method for improving the shelf life of various foods in ordinary households.

1 Spray container 2 Container body 3 Spray nozzle 4 Trigger 5 Pump mechanism 6 Spray port

Claims (6)

An attachment process in which a food disinfectant containing a food-derived antibacterial component and ethanol is attached to the food contained in the container, and
After the attachment step, an ethanol dissipating step of evaporating a predetermined amount or more of ethanol in the container and dissipating it to the outside of the container is provided.
A method for sterilizing food, which comprises closing the container after the ethanol dissipating step. In the method for disinfecting food according to claim 1,
The method for sterilizing a food, which comprises storing the food sterilizing agent in a spray container and adhering the food sterilizing agent sprayed from the spray container to the food in the attachment step. In the food sterilization method according to claim 1 or 2.
The ethanol disinfection step is a method for sterilizing food, which comprises dissipating 20% or more of the ethanol adhering to the food in the adhering step to the outside of the container. In the method for sterilizing food according to any one of claims 1 to 3.
In the attachment step, the food disinfectant is attached to a plurality of types of food contained in the lunch box as the container.
A method for sterilizing food, which comprises closing the lunch box after the ethanol dissipating step. In the method for sterilizing food according to any one of claims 1 to 4.
A method for disinfecting foods, which comprises using a disinfectant for foods containing a citrus seed extract as an antibacterial component derived from foods in the attachment step. In the method for sterilizing food according to any one of claims 1 to 5.
A method for disinfecting foods, which comprises using a food disinfectant containing at least one of citric acid and lactic acid in the attachment step.

Images