JP4099304B2

JP4099304B2 - Disinfectant composition

Info

Publication number: JP4099304B2
Application number: JP37411599A
Authority: JP
Inventors: 隆三上野; 昭彦田畑; 謙吾上杉
Original assignee: Ueno Fine Chemicals Industry Ltd
Current assignee: Ueno Fine Chemicals Industry Ltd
Priority date: 1999-12-28
Filing date: 1999-12-28
Publication date: 2008-06-11
Anticipated expiration: 2019-12-28
Also published as: JP2001178433A

Description

【０００１】
【産業上の利用分野】
本発明は、エタノールとグルコン酸ナトリウムを組み合わせた極めて有効かつ安全な食品、食品原料及び食品製造・加工機器用の殺菌剤に関する。
【０００２】
【従来の技術】
食中毒及び食品腐敗となる微生物汚染の主原因としては、原料に由来する場合及び加工もしくは流通過程での汚染による場合の二つがある。例えば水産練り製品、畜肉ハム及びソーセージ類は、その加工工程で加熱処理されるので安全性の高い食品といわれているが、これらの食品についても加熱処理から包装に至る工程での二次汚染により食中毒や腐敗を引き起こすことがわかっている。
【０００３】
このような微生物汚染を防止するため、従来からエタノールや有機酸が用いられてきた。エタノールは安全性も高く、微生物に対する強い殺菌作用を有するため、医療用殺菌消毒剤等として広く使用されていることが知られているが、エタノール単独で充分な効果を得るためには、高濃度であることが必要であるため食品に使用した場合にはエタノール臭が強くなり食品の風味を著しく損なう他、タンパク質の変性や品質の劣化、変色等を引き起こすなどの問題があった。
【０００４】
有機酸についても殺菌効果が知られているが、エタノールと同様に高濃度で使用しなければならず、その結果特有の刺激臭や酸味により食品の風味が著しく損なわれる他、食品製造・加工機器に錆が生じるなどの問題が発生していた。
【０００５】
又、近年エタノールと有機酸、有機酸塩、中鎖脂肪酸、中鎖脂肪酸モノグリセライド等との併用による殺菌剤も提案されている。例えば特公昭５９−４５６４３号は、エタノールと酸性物質（クエン酸やリンゴ酸等の有機酸、有機酸塩）及び中鎖脂肪酸（カプリル酸やカプリン酸等）からなる防腐用組成物である。
【０００６】
又、特開昭５７−５８８７６号、特開平８−２８９７６８号にはエタノールと有機酸を組み合わせた殺菌剤が開示されている。しかしながらこれらの殺菌剤には、殺菌効果はあるものの薬剤臭が残るなど風味が損なわれる欠点があった。又、中鎖脂肪酸モノグリセライドを配合した場合には殺菌剤水溶液に濁りが生じたり、噴霧器に目詰まりが起きるなどの問題が生じていた。又、製造・加工機器にこれらの薬剤が付着した場合には製造・加工ラインに錆等の腐食が生じる問題があった。このような腐食は殺菌剤のｐＨが低下するほど起こりやすくなるが、腐食を抑えるためにｐＨを上昇させると殺菌力が低下するため、殺菌力を維持しつつ腐食が生じない殺菌剤組成物が望まれていた。
【０００７】
【発明が解決しようとする課題】
食品、食品原料、食品製造・加工機器等に付着した有害微生物の除菌及び殺菌は、食品衛生及び食品加工上きわめて重要であるにもかかわらず、その有効な手段がまだ確立されていない。そこで本発明が解決すべき課題は、食品が本来有する特有の風味及び品質を低下させることなく、かつ食品製造・加工機器に問題が生じない、しかも安全性の高い食品、食品原料及び食品製造・加工機器用の殺菌剤組成物を開発することにある。
【０００８】
【課題を解決するための手段】
本発明者らは鋭意研究の結果、エタノールとグルコン酸ナトリウムを組み合わせることにより前記課題を解決しうることを見出した。
【０００９】
本発明は、有効成分としてエタノールとグルコン酸ナトリウムを含有することを特徴とする食品、食品原料及び食品製造・加工機器用の殺菌剤組成物を提供する。本発明の組成物中には、有効成分であるエタノール、グルコン酸ナトリウムの他に中鎖脂肪酸、ｐＨ調整剤、水を含有することができる。
【００１０】
【発明の実施の形態】
本発明に用いられる中鎖脂肪酸としては、カプリン酸、カプリル酸、ラウリン酸、ミリスチン酸等であり、これらから選ばれる１種または２種以上を混合したものが使用される。
【００１１】
又、本発明に用いられるｐＨ調整剤としては、フマル酸、乳酸、酢酸、酒石酸、アジピン酸、グルコン酸、クエン酸、アスコルビン酸、りんご酸、こはく酸、フィチン酸、プロピオン酸、酪酸等及びこれらのナトリウム塩、カリウム塩、カルシウム塩、アンモニウム塩、マグネシウム塩等が例示され、これらから選ばれる１種または２種以上を混合したものが好適に用いられる。
【００１２】
本発明の殺菌剤組成物の組成は、エタノール１００重量部に対しグルコン酸ナトリウム０.０２〜１０重量部、好ましくは０.２〜２重量部である。
【００１３】
中鎖脂肪酸を含有させる場合にはエタノール１００重量部に対し０.００００１〜１.０重量部、好ましくは０.０００２〜０.２重量部である。ｐＨ調整剤を用いる場合には、エタノール１００重量部に対し０.０１〜１０重量部、好ましくは０.０２〜５.０重量部である。
【００１４】
本発明の殺菌剤組成物は、使用時にエタノール濃度が５〜７５％（ｗ／ｗ）となるよう、水を含有するものとして調製される。本発明の殺菌剤組成物は、好ましくは各成分を上記範囲の組成比に調製し、適当な量の水を加えたものとして提供される。使用時に目的に応じて所望の濃度となるよう水を加えてさらに希釈してもよい。本発明の殺菌剤組成物の組成比、濃度は殺菌すべき食品や食品製造・加工機器の種類、接触時間、接触方法等に応じて上記範囲内で適宜変更することができる。
【００１５】
本発明の殺菌剤組成物により殺菌しうる食品及び食品原料としては、ハム、ソーセージ、ベーコン等の畜肉製品、かまぼこ、はんぺん、なると巻等の水産練り製品、キュウリ、トマト、キャベツ、タマネギ、レタス、セロリ等の野菜、特に生食用野菜、そば、うどん、そうめん、スパゲティー、マカロニ等、さらに各種の魚肉、畜肉、貝、鶏肉、鶏卵その他である。食品製造・加工機器としては、前記の食品及び食品原料の製造・加工機器やまな板、包丁、食品用容器、布巾等の他、食品加工工場で用いられる各種の攪拌機、混合機、ホモジナイザー、自動カッター等の容器ならびに可動部、運搬容器、包装容器その他が挙げられる。
【００１６】
本発明の殺菌剤組成物を用いて殺菌するには、本殺菌剤組成物を殺菌しようとする食品、食品原料、食品製造・加工機器と接触させればよい。接触方法としては、従来からこの分野で採用されている噴霧、浸漬、拭き取り等が挙げられ、殺菌対象に応じて適宜好適な方法を採用すればよい。
【００１７】
本発明の殺菌剤組成物は、低濃度で高い殺菌力を有しており、比較的長時間食品と接触させた場合でも風味及び品質の低下が極めて少なく、安全性の面でも問題が無い。
【００１８】
本発明の殺菌剤組成物はさらに、食品製造・加工機器の殺菌に使用する場合や、食品製造・加工工程中に機器に付着する場合にも機器に錆などの劣化を誘導することがほとんど無く、衛生的である。
【００１９】
【実施例】
（殺菌力試験）
実施例１〜２、比較例１〜４
試験方法：
下記に示す組成の殺菌剤組成物を調製し、殺菌力を比較した。
殺菌剤組成：
【表１】

【００２０】
供試菌：
Lactobacillus brevis IFO3345
Escherichia coli NIHJ-jc2
感作時間：
０.５、１.０、３.０(min）
【００２１】
各供試菌をＢＨＩ（ブレインハートインフュージョン）ブイヨン培地で３０℃、２４ｈｒ培養し、その菌液を１０倍希釈したものを各試験区１０mlに対し０.１ml加えて攪拌した後、２０℃にて０.５、１.０、３.０分間保持した。感作時間経過後もう一度攪拌した後、各混合物から１白金耳を取り、ＢＨＩブイヨン培地１０ｍｌに接種した。これを３０℃、７２ｈｒ培養した。菌未接種のＢＨＩブイヨン培地をコントロールとし、目視で培地の濁りを比較して、各菌体に対する実施例および比較例の殺菌剤組成物の効果を判定した。
【００２２】
結果：
結果を表２及び表３に示す。表中、+は菌が増殖して培地が濁ったことを、−は菌が増殖しなかった、即ち殺菌効果があったこと示す。
【表２】

【００２３】
【表３】

【００２４】
実施例３、比較例５ , ６
（腐食性試験）
試験方法：
実施例１〜２で使用した殺菌剤組成物中に鉄ピースを浸漬し、３０℃で１週間保存し、外観的変化及び重量の変化を調べた。比較例５および６として、表１に示した乳酸製剤、クエン酸製剤に同様の鉄ピースを浸漬して同じ条件で保存、観察を行った。外観変化は同種鉄ピースの未処理のものと目視比較した。
【００２５】
結果：
結果を表５に示す。
【表４】

【００２６】
【発明の効果】
本発明の食品、食品原料及び食品製造・加工機器用の殺菌剤組成物は、低濃度でも充分な効果を発揮し、これを用いれば食品本来の風味を損なわず、食品製造・加工機器に劣化を生じることなく安全に、しかも効果的に食品、食品原料及び食品製造・加工機器の殺菌を行うことができる。[0001]
[Industrial application fields]
The present invention relates to an extremely effective and safe food, a raw material for food, and a bactericidal agent for food production / processing equipment combining ethanol and sodium gluconate.
[0002]
[Prior art]
There are two main causes of microbial contamination that can result in food poisoning and food spoilage, when it comes from raw materials and when it is contaminated during processing or distribution. For example, fish paste products, livestock ham and sausages are said to be highly safe foods because they are heat-treated in the processing process, but these foods are also food poisoning due to secondary contamination in the process from heat treatment to packaging. And is known to cause corruption.
[0003]
In order to prevent such microbial contamination, ethanol and organic acids have been conventionally used. Ethanol is highly safe and has a strong bactericidal action against microorganisms, so it is known that it is widely used as a medical disinfectant and the like. Therefore, when used in food, there is a problem that ethanol odor becomes strong and the flavor of the food is remarkably impaired, and protein denaturation, quality deterioration, discoloration and the like are caused.
[0004]
Organic acids are also known for their bactericidal effects, but they must be used at a high concentration, just like ethanol. As a result, the flavor of food is significantly impaired by its unique pungent odor and acidity, as well as food manufacturing and processing equipment. There were problems such as rusting.
[0005]
In recent years, bactericides using ethanol in combination with organic acids, organic acid salts, medium chain fatty acids, medium chain fatty acid monoglycerides and the like have also been proposed. For example, Japanese Examined Patent Publication No. 59-45643 is an antiseptic composition comprising ethanol, an acidic substance (an organic acid such as citric acid or malic acid, an organic acid salt) and a medium chain fatty acid (such as caprylic acid or capric acid).
[0006]
JP-A-57-58876 and JP-A-8-289768 disclose a disinfectant combining ethanol and an organic acid. However, these disinfectants have the disadvantage that the flavor is impaired, for example, a chemical odor remains although they have a disinfecting effect. In addition, when medium chain fatty acid monoglyceride is blended, there are problems such as turbidity of the aqueous bactericide solution and clogging of the sprayer. Further, when these chemicals adhere to manufacturing / processing equipment, there is a problem that corrosion such as rust occurs on the manufacturing / processing line. Such corrosion is more likely to occur as the pH of the bactericidal agent decreases. However, if the pH is increased in order to suppress corrosion, the bactericidal power decreases, so that a bactericidal composition that does not cause corrosion while maintaining bactericidal power is obtained. It was desired.
[0007]
[Problems to be solved by the invention]
The sterilization and sterilization of harmful microorganisms adhering to foods, food materials, food production / processing equipment, etc. are extremely important in food hygiene and food processing, but effective means have not been established yet. Therefore, the problem to be solved by the present invention is that the food does not deteriorate the unique flavor and quality inherent in the food, does not cause any problems in the food production / processing equipment, and is highly safe food, food raw material and food production / It is to develop a disinfectant composition for processing equipment.
[0008]
[Means for Solving the Problems]
As a result of intensive studies, the present inventors have found that the above problem can be solved by combining ethanol and sodium gluconate.
[0009]
The present invention provides a bactericide composition for foods, food raw materials and food production / processing equipment characterized by containing ethanol and sodium gluconate as active ingredients. In the composition of this invention, medium chain fatty acid, a pH adjuster, and water can be contained in addition to ethanol and sodium gluconate which are active ingredients.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Examples of the medium chain fatty acid used in the present invention include capric acid, caprylic acid, lauric acid, myristic acid and the like, and those obtained by mixing one or more selected from these are used.
[0011]
Examples of the pH adjuster used in the present invention include fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, ascorbic acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, and the like. Examples thereof include sodium salts, potassium salts, calcium salts, ammonium salts, magnesium salts and the like, and a mixture of one or more selected from these is preferably used.
[0012]
The composition of the fungicide composition of the present invention is 0.02 to 10 parts by weight, preferably 0.2 to 2 parts by weight, of sodium gluconate with respect to 100 parts by weight of ethanol.
[0013]
When the medium chain fatty acid is contained, it is 0.0001 to 1.0 part by weight, preferably 0.0002 to 0.2 part by weight based on 100 parts by weight of ethanol. When using a pH adjuster, it is 0.01-10 weight part with respect to 100 weight part of ethanol, Preferably it is 0.02-5.0 weight part.
[0014]
The disinfectant composition of the present invention is prepared as containing water so that the ethanol concentration is 5 to 75% (w / w) at the time of use. The disinfectant composition of the present invention is preferably provided as each component prepared in a composition ratio within the above range and an appropriate amount of water added. You may further dilute by adding water so that it may become a desired density | concentration according to the objective at the time of use. The composition ratio and concentration of the disinfectant composition of the present invention can be appropriately changed within the above range according to the type of food to be sterilized, the type of food production / processing equipment, the contact time, the contact method, and the like.
[0015]
Examples of foods and food materials that can be sterilized by the fungicidal composition of the present invention include livestock meat products such as ham, sausage and bacon, fish paste products such as kamaboko, hampen, naruto roll, cucumber, tomato, cabbage, onion, lettuce, celery And other vegetables, especially raw edible vegetables, buckwheat, udon, somen, spaghetti, macaroni, etc., as well as various types of fish, livestock, shellfish, chicken, eggs and others. The food production and processing equipment includes the above-mentioned food and food raw material production and processing equipment, chopping boards, kitchen knives, food containers, cloths, etc., as well as various agitators, mixers, homogenizers, and automatic cutters used in food processing plants. And other containers, movable parts, transport containers, packaging containers, and the like.
[0016]
In order to sterilize using the disinfectant composition of the present invention, the disinfectant composition may be brought into contact with the food, food material, and food production / processing equipment to be sterilized. Examples of the contact method include spraying, dipping, wiping and the like conventionally used in this field, and a suitable method may be adopted as appropriate depending on the sterilization target.
[0017]
The bactericidal composition of the present invention has a high bactericidal power at a low concentration, and even when it is brought into contact with food for a relatively long time, there is very little deterioration in flavor and quality, and there is no problem in terms of safety.
[0018]
Furthermore, the disinfectant composition of the present invention hardly induces deterioration such as rust even when used for sterilization of food manufacturing / processing equipment or when it adheres to equipment during food manufacturing / processing process. Hygienic.
[0019]
【Example】
(Bactericidal test)
Examples 1-2 and Comparative Examples 1-4
Test method:
Bactericidal compositions having the compositions shown below were prepared and their bactericidal powers were compared.
Disinfectant composition:
[Table 1]

[0020]
Test bacteria:
Lactobacillus brevis IFO3345
Escherichia coli NIHJ-jc2
Sensitization time:
0.5, 1.0, 3.0 (min)
[0021]
Each test bacterium was cultured in a BHI (Brain Heart Infusion) broth medium at 30 ° C. for 24 hours, and a 10-fold diluted solution of the bacterium was added to 10 ml of each test group, stirred, and then heated to 20 ° C. Held for 0.5 minutes, 1.0, and 3.0 minutes. After the sensitization time, the mixture was stirred again, and 1 platinum loop was taken from each mixture and inoculated into 10 ml of BHI broth medium. This was cultured at 30 ° C. for 72 hours. BHI bouillon medium that had not been inoculated with bacteria was used as a control, and the turbidity of the medium was visually compared to determine the effect of the fungicidal compositions of Examples and Comparative Examples on each bacterial cell.
[0022]
result:
The results are shown in Tables 2 and 3. In the table, + indicates that the bacteria grew and the medium became cloudy, and-indicates that the bacteria did not grow, that is, had a bactericidal effect.
[Table 2]

[0023]
[Table 3]

[0024]
Example 3 and Comparative Examples 5 and 6
(Corrosion test)
Test method:
The iron piece was immersed in the bactericide composition used in Examples 1 and 2 and stored at 30 ° C. for 1 week, and changes in appearance and weight were examined. As Comparative Examples 5 and 6, the same iron pieces were immersed in the lactic acid preparation and citric acid preparation shown in Table 1 and stored and observed under the same conditions. The change in appearance was visually compared with that of untreated iron pieces.
[0025]
result:
The results are shown in Table 5.
[Table 4]

[0026]
【The invention's effect】
The disinfectant composition for foods, food raw materials and food production / processing equipment of the present invention exhibits a sufficient effect even at low concentrations, and if used, it does not impair the original flavor of food and deteriorates to food production / processing equipment. It is possible to sterilize food, food raw materials, and food production / processing equipment safely and effectively without causing any problems.

Claims

Disinfectant composition for foods, food ingredients and food production / processing equipment containing 0.02-10 parts by weight of sodium gluconate and 100 parts by weight of ethanol, and containing medium chain fatty acid and pH adjuster .

The composition of Claim 1 which contains 0.00001-1.0 weight part of medium chain fatty acids, and 0.01-10 weight part of pH adjusters with respect to 100 weight part of ethanol.

The disinfectant composition for foods, food ingredients and food production / processing equipment according to claim 1 or 2, comprising ethanol, sodium gluconate, medium chain fatty acid, pH adjuster and water.

The food, food material, and food production / processing device according to any one of claims 1 to 3, wherein the medium chain fatty acid is a mixture of one or more selected from capric acid, caprylic acid, lauric acid, and myristic acid. Disinfectant composition for use.

The pH adjuster is a mixture of one or more selected from fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, ascorbic acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid The disinfectant composition for foods, food raw materials, and food production / processing equipment according to any one of claims 1 to 4 .

pH adjuster is fumaric acid, lactic acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, ascorbic acid, malic acid, succinic acid, phytic acid, propionic acid, sodium salt of butyric acid, potassium salt, calcium salt, ammonium salt The disinfectant composition for foods, food raw materials, and food production / processing equipment according to any one of claims 1 to 4, wherein one or two or more selected from magnesium salts are mixed.

The disinfectant composition according to any one of claims 1 to 6, which is for sterilization of food production / processing equipment.