JP5242270B2 - Processing method for food production equipment - Google Patents

Description

  The present invention relates to a processing method for food production facilities such as food and beverage factories.

  In food factories, beverage factories, etc., the production equipment and equipment are cleaned when the production type is switched or at the end of the operation, etc., but it is CIP cleaning (fixed cleaning) for places where piping and tanks are difficult to remove and clean. )It is carried out. This CIP cleaning is a method of cleaning by flowing a cleaning agent without disassembling the device in terms of “Cleaning in place”.

  CIP is widely used in food factories and beverage factories. Especially in beverage factories, when switching production varieties, etc., thoroughly wash so that the previous filling does not remain on the production line and that the flavor blended in the previous filling does not enter the next filling. is important. For this reason, in food factories, etc., CIP cleaning is carried out over time. In particular, flavors tend to remain in the packing parts (seal parts) such as pipe connection parts in the production line in order to sufficiently remove the flavors. Takes a lot of effort.

  In recent years, with the increase in production speed and the increase in beverage varieties, the frequency of switching is increased, and the time loss of the CIP process is a cause of remarkably reducing productivity.

  Conventionally, in CIP cleaning, alkali cleaning, acid cleaning, and cleaning using a combination of these are appropriately performed in accordance with dirt inside manufacturing equipment and piping of manufacturing equipment, but in order to increase cleaning efficiency, In some cases, an oxidizing agent such as chlorate, isocyanurate, percarbonate, or perborate is used. However, a sufficient deodorizing effect is still not obtained, and damage to the device may occur depending on the use situation.

Under these circumstances, techniques for further improving the cleaning efficiency and flavor removal efficiency in CIP cleaning have been proposed. For example, Patent Document 1 discloses a technique for deodorizing and cleaning using a nonionic surfactant. In addition, Patent Documents 2 and 3 disclose technical disclosure regarding deodorization cleaning.
JP 2003-49193 A JP 2005-314484 A JP 2007-262258 A

  However, even with the method of Patent Document 1, flavor removal is not sufficient. Patent Documents 2 and 3 are also improved techniques from the viewpoint of deodorizing and cleaning, and there is no mention of flavor sorption suppression.

  As described above, the current CIP cleaning has been studied mainly on how to remove the remaining flavor, but its effect is limited, and further improvement is desired. In view of such a background, instead of improving the conventional CIP cleaning and removing the remaining flavor, if the sorption of the flavor substance can be prevented when the equipment is used after the CIP cleaning, further subsequent CIP cleaning It is thought that it is useful as a method that can reduce the load of

  It is an object of the present invention to provide a treatment method that can prevent flavor material sorption when using equipment after CIP cleaning.

The present invention includes a step (I) of subjecting a food production facility to CIP cleaning to deodorize a flavor odor, and a compound (A) represented by the following general formula (1) in the food production facility that has undergone the step (I): -1) one or more compounds (hereinafter referred to as component (A-1)) and a compound (A-2) represented by formula (2) (hereinafter referred to as component (A-2)) A) (The following (A) component is called) and the liquid composition containing water and contact (II) which carries out the sorption prevention process of a flavor odor, It is related with the processing method of the foodstuff production equipment.
R ¹ —O (AO) _n H (1)
(N is an integer of 0 to 2, when n is 0, R ¹ is a hydrocarbon group having 6 to 18 carbon atoms, and when n is 1 or 2, R ¹ is a hydrocarbon group having 1 to 10 carbon atoms. A represents an alkylene group having 2 to 4 carbon atoms.)
R ² —OCH ₂ CH (OH) CH ₂ OH (2)
(R ² represents a hydrocarbon having 3 to 20 carbon atoms.)

  According to the present invention, the amount of flavor sorption when a food production facility is used after the treatment method of the present invention (for example, at the time of beverage filling) can be reduced, and the load in CIP cleaning after using the facility can be reduced as compared with the conventional method. In particular, in beverage manufacturing equipment, the amount of flavor substance sorbed onto the packing can be significantly reduced.

First, the liquid composition used in step (II) will be described. The liquid composition used for this invention contains 1 or more types of compounds chosen from the said (A-1) component and (A-2) component as (A) component. Among the components (A), the component (A-1) is such that when n in the general formula (1) is 0, R ¹ is a hydrocarbon group having 6 to 18 carbon atoms, and n is 1 or 2. R ¹ is a hydrocarbon group having 1 to 10 carbon atoms. Therefore, the component (A-1) includes a compound represented by the following general formula (1-1) and a compound represented by the general formula (1-2).
R ^1a —OH (1-1)
(R ^1a is a hydrocarbon group having 6 to 18 carbon atoms.)
R ^1b —O (AO) _n H (1-2)
(R ^1b is a hydrocarbon group having 1 to 10 carbon atoms, n is 1 or 2, and A is an alkylene group having 2 to 4 carbon atoms.)

As the component (A-1) of the present invention, from the viewpoint of preventing the odor of flavor odor, when n is 0, R ¹ having 6 to 16 carbon atoms is preferable, and when n is 1 or 2, R ^One having 1 to 6 carbon atoms is preferred. R ¹ is preferably an alkyl group.

  As the component (A-1), specifically, 1-hexanol, 2-ethylhexyl alcohol, n-octanol, iso-octanol, n-decanol, iso-decanol, n-dodecanol, iso-dodecanol, isotridecane Nol, n-tetradecanol, iso-tetradecanol, n-hexadecanol, iso-hexadecanol, n-octadecanol, iso-octadecanol, oleyl alcohol, octyldodecyl alcohol, benzyl alcohol, ethylene glycol Monohexyl ether, diethylene glycol monohexyl ether, propylene glycol monopropyl ether, propylene glycol monomethyl ether, diethylene glycol monomethyl ether, ethylene glycol monomethyl ether, etc. Mentioned, n- octanol, n- dodecanol, n- hexadecanol, benzyl alcohol, ethylene glycol monohexyl ether, propylene glycol monopropyl ether, propylene glycol monomethyl ether, diethylene glycol monomethyl ether preferable. In particular, n-octanol, n-dodecanol, benzyl alcohol, ethylene glycol monohexyl ether, propylene glycol monopropyl ether, propylene glycol monomethyl ether, and diethylene glycol monomethyl ether are preferable.

As the component (A-2) of the present invention, in view of the sorption prevention of flavor odor, the number of carbon atoms in R ² is preferably has 4 to 18, 6 to 12 is more preferred. R ² is preferably an alkyl group.

  Specific examples of the component (A-2) include propyl glyceryl ether, hexyl glyceryl ether, 2-ethylhexyl glyceryl ether, isodecyl glyceryl ether, lauryl glyceryl ether, stearyl glyceryl ether, and the like. 2-ethylhexyl glyceryl ether Isodecyl glyceryl ether is preferred. In particular, isodecyl glyceryl ether is preferred.

  Although it is not clear why the component (A) used in the present invention can exert a flavor odor sorption preventing effect (particularly, a sorption reduction effect of the flavor substance on the packing), the component (A) is suitable. It is thought that it has excellent affinity for packing by having a balance between hydrophilicity and hydrophobicity.

  The liquid composition used in step (II) contains a surfactant (B) other than the component (A) [hereinafter referred to as the component (B)] in the composition of the component (A). It is preferable from the viewpoint of helping dispersibility and expressing a stable effect.

  As the component (B), nonionic surfactants, anionic surfactants, amphoteric surfactants, and cationic surfactants can be mentioned. The component (A) helps dispersibility in the composition and has a stable effect. From the viewpoint of expression, nonionic surfactants and anionic surfactants, and further nonionic surfactants are preferred. Moreover, also when using several surfactant as (B) component, it is preferable that at least 1 type is a nonionic surfactant.

  Nonionic surfactants include polyoxyalkylene alkyl ether, polyoxyalkylene alkylamine, polyoxyalkylene fatty acid ester, alkyl polyglucoside, alkyl glyceryl ether, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxy Ethylene-polyoxypropylene block polymer, polyoxyalkylene polyhydric alcohol fatty acid ester and the like can be mentioned, and polyoxyalkylene fatty acid ester, alkyl polyglucoside, alkyl glyceryl ether, polyoxyalkylene alkyl ether and the like are preferable. In these nonionic surfactants, polyoxyalkylene is preferably polyoxyethylene, polyoxypropylene, and a mixture thereof, and the alkyl group preferably has 8 to 18 carbon atoms, and some can be changed to an alkenyl group. The number of carbon atoms of the fatty acid is preferably 8-18.

  In the case of nonionic surfactants, particularly polyoxyalkylene alkyl ethers, those having an HLB value of 3 or more and less than 8 according to the Griffin calculation formula are preferred.

  As the nonionic surfactant, polyoxyalkylene sorbitan fatty acid ester, polyoxyalkylene polyhydric alcohol fatty acid ester such as polyethylene glycol fatty acid ester, polyoxyalkylene alkyl ether, and alkyl polyglycoside are preferable.

  Examples of the anionic surfactant include fatty acid salts (preferably having 8 to 24 carbon atoms), alkyl (preferably having 8 to 24 carbon atoms) sulfonate, alkyl (preferably having 8 to 18 carbon atoms) benzenesulfonate, alkyl (Preferably C8-24) sulfate ester salt, alkyl (preferably C2-24) phosphate ester salt, polyoxyalkylene (preferably polyoxyethylene) alkyl (preferably C8-18) sulfate ester Salts, polyoxyalkylene (preferably polyoxyethylene) alkyl (preferably 8 to 18 carbons) carboxylate, alkyl (preferably 6 to 18 carbons) sulfosuccinate and the like.

  Examples of the amphoteric surfactant include alkyl (preferably 8 to 18 carbon atoms) amine oxide, alkyl (preferably 8 to 18 carbon atoms) dimethylaminoacetic acid betaine, alkyl (preferably 8 to 18 carbon atoms) amidopropyl betaine, alkyl (Preferably having 8 to 18 carbon atoms) Hydroxysulfobetaine, alkyl (preferably having 8 to 18 carbon atoms) carboxymethylhydroxyethyl imidazolinium betaine and the like can be mentioned.

  Examples of the cationic surfactant include alkyl chloride (preferably having 6 to 24 carbon atoms) trimethylammonium, dialkyl chloride (preferably having 6 to 18 carbon atoms) dimethyl ammonium, benzalkonium chloride (preferably having 6 to 18 carbon atoms) and the like. Is mentioned.

  As the concentrated stock solution for obtaining the liquid composition used in the step (II), a mixture of the component (A), the component (B) and water may be mentioned. As content of (A) component, it is 1 to 90 weight% from an economical viewpoint, Preferably it is 10 to 90 weight%. Particularly preferred is 10 to 80% by weight.

  The weight ratio of the component (A) to the component (B) in the liquid composition used in the step (II) or the concentrated stock solution is preferably 1/99 to 99/1, more preferably 20/80 to 90 /. 10, particularly preferably 30/70 to 70/30. When the component (B) is used, when the ratio (A) / (B) is 99/1 or less, the stability of the dispersion system is improved and the adsorption contamination to the piping and the like is eliminated. Further, when the ratio (A) / (B) is 1/99 or more, a sufficient flavor component sorption suppressing effect can be obtained.

  Moreover, the content of water in the liquid composition used in the step (II) or the concentrated stock solution is preferably 1 to 99% by weight, more preferably 1 to 90% by weight. More preferably, it is 1 to 80% by weight.

  In the present invention, the component (A) is n-octanol, n-dodecanol, 2-ethylhexyl glyceryl ether, isodecyl glyceryl ether, ethylene glycol monohexyl ether, propylene glycol monopropyl ether, propylene glycol monomethyl ether, diethylene glycol monomethyl ether, benzyl It is one or more compounds selected from alcohols, and as component (B), one or more compounds selected from alkyl polyglucosides, alkyl glyceryl ethers, polyoxyalkylene fatty acid esters, and polyoxyalkylene alkyl ethers having an HLB of 3 to less than 8. A combination which is a surfactant is preferable from the viewpoint of further assisting the dispersibility of the component (A) in the composition and exhibiting a stable effect.

  In addition to (A) and (B), an antifoaming agent, a rust inhibitor, a chelating agent, a water-soluble solvent, inorganic salts, etc. should be added to the liquid composition used in step (II) as necessary. Can do.

<Processing method for food production equipment>
[Step (I)]
In step (I) of the present invention, the food production facility is CIP cleaned to deodorize the flavor odor. This step (I) is for performing essential cleaning in so-called CIP cleaning, and normal CIP cleaning conditions (type of cleaning agent and cleaning medium, cleaning temperature, etc.) can be employed. After completion of a series of CIP cleaning, hot water (90 ° C. or higher) is allowed to flow through the pipe, the discharged hot water is sampled, and after cooling to room temperature, the presence or absence of residual scent is tested by sensory evaluation. In general, if the sensory evaluation based on the desired evaluation standard shows an odorless level, the process (I) is completed, and the process may proceed to the next process. When the remaining scent is confirmed, the CIP cleaning is performed again until the remaining scent disappears (until the above-described odorless level is reached), or the cleaning is performed by continuously flowing warm water.

  For example, CIP washing in a beverage plant is performed by (a) hot water washing → (b) alkali washing → (c) hot water washing → (d) acid washing → (e) hot water washing. Later, if necessary, further washing with hypochlorite and hot water may be performed, and these can be carried out as step (I) of the present invention.

[Process (II)]

  In the present invention, the process (II) for preventing the flavor odor from sorption by bringing the predetermined liquid composition into contact with the food production facility that has been deodorized with the flavor odor by the CIP cleaning in the step (I) above. Do. The step (II) of the present invention may be performed separately after completion of the series of washing steps [step (I)] as exemplified above (specifically, the step (e)). Can be done after.

  The liquid composition used in step (II) is used as a liquid composition obtained by diluting the concentrated stock solution as described above with a non-aqueous solvent, an aqueous solvent, water or the like. The dilution medium is preferably water from the viewpoint of economy and safety. In the diluted treatment liquid, the concentration of the component (A) is preferably 0.01 to 20% by weight, more preferably 0.1 to 10% by weight, particularly preferably 0. 0% from the viewpoint of flavor sorption suppression and economic efficiency. 5 to 5% by weight. Further, from the viewpoint of the emulsifying dispersibility of the component (A), the concentration of the component (B) in the treatment liquid is preferably 0.01 to 20% by weight, more preferably 0.1 to 15% by weight, particularly preferably 0.5. -10% by weight. The total of the component (A) and the component (B) is 0.01 to 50% by weight, further 0.1 to 30% by weight, and more preferably 0.2% in the liquid composition from the viewpoint of economy and flavor sorption suppression. -10 wt% is preferred. In addition, the liquid composition is preferably an aqueous solution in which the concentration of components other than water is 0.02 to 40% by weight, further 0.05 to 20% by weight, and further 0.1 to 10% by weight.

  In addition, the liquid composition in the step (II) is preferably used in the range of 10 to 150 ° C., and it is preferable to circulate and clean it so as to come into contact with the pipes and various devices that are objects to be cleaned in CIP cleaning. . It is particularly preferable to circulate at 30 ° C to 98 ° C, and it is particularly preferable to circulate at 60 ° C to 98 ° C. The circulation time is preferably 10 minutes or more, more preferably 10 minutes to 120 minutes, still more preferably 10 minutes to 80 minutes, and even more preferably 20 minutes to 60 minutes. Further, the flow rate of the treatment liquid flowing in the pipe is preferably 0.5 to 5 m / second, more preferably 1 to 3 m / second. Step (II) may be a finishing treatment step in CIP cleaning.

  The food production facility treated according to the present invention has reduced sorption of flavor substance even when the flavor substance comes into contact during use. It is suitable for. That is, this invention can be implemented suitably with respect to a beverage production facility.

  The present invention is highly effective for an article made of a material containing a terpolymer (EPDM) obtained by adding ethylene, propylene and a diene monomer, for example, packing (EPDM packing). Therefore, it is preferable that the food manufacturing equipment which is the object of the present invention includes EPDM packing. Moreover, the food production equipment which is the object of the present invention has as a component a portion capable of passing the CIP cleaning liquid in step (I) and the liquid composition in step (II) in a stationary state. is there.

Example 1
1) Test method The components shown in Table 1 are weighed into a 200 mL glass beaker, and ion exchange water is added to prepare a liquid composition with a total amount of 200 g. After heating the liquid composition in an 80 ° C. warm bath, one EPDM packing is immersed and treated for 40 minutes while stirring with a stirrer. The EPDM packing used here is an unused product and can be regarded as having been deodorized through the CIP cleaning in step (I) (the same applies to Example 2). In addition, a beaker containing 200 g of ion-exchanged water is heated in the same 80 ° C. bath, and the treated EPDM packing is immersed in ion-exchanged water heated to 80 ° C. and stirred with a stirrer. 1 hour treatment (control treatment) is performed. The thus treated packing is mixed into a mixed aqueous solution (concentration of each component: 10 ppm) of flavor components (ethyl 2-methylbutyrate, isoamyl acetate, n-butyl n-butyrate, hexyl acetate, isoamyl isovalerate, linalool). Immerse and soak at 80 ° C. for 2 hours. After flavoring, the flavor components sorbed on the packing were extracted with ethanol soxhlet, and the amount of each flavor component was quantified using gas chromatography.

2) Evaluation method The sorption amount of each flavor component with respect to the packing of the control treatment is defined as 100, and the ratio of the sorption amount of each flavor component sorbed on the packing treated with the liquid composition shown in Table 1 is calculated. The adsorption rate of flavor components was added. Further, the value was divided by 6 to calculate the sorption rate (%) of the flavor component based on the flavor sorption amount on the control-treated packing. The results are shown in Table 1. In this test, the lower the sorption rate, the better the sorption preventing effect of the flavor component.

* 1 Hexanol: 1-Hexanol [Wako Pure Chemical Industries, Ltd.]
* 2 Octanol: 1-octanol [Wako Pure Chemical Industries, Ltd.]
* 3 Dodecanol: Product name Calcoal 2098 [Kao Corporation]
* 4 Hexadecanol: Trade name Calcoal 6098 [Kao Corporation]
* 5 Octyldodecyl alcohol: Brand name Calcoal 200GD [Kao Corporation]
* 6 2-Ethylhexyl glyceryl ether: Kao Corporation
* 7 Isodecyl glyceryl ether: Kao Corporation
* 8 Nonionic surfactant (1): Polyoxyethylene (average number of moles of ethylene oxide addition 3) lauryl ether [Kao Corporation]
* 9 Nonionic surfactant (2): polyoxyethylene (average number of moles of added ethylene oxide 9) lauryl ether [Kao Corporation]
* 10 Nonionic surfactant (3): Alkyl polyglycoside [Mydol 12, Kao Corporation]

Example 2
A liquid composition is prepared in the same manner as in Example 1 using the components shown in Table 2 (the same as in Example 1). After heating the liquid composition in an 80 ° C. warm bath, one EPDM packing is immersed and treated for 20 to 60 minutes while stirring with a stirrer. In addition, a beaker containing 200 g of ion-exchanged water is also heated in a warm bath at 80 ° C., and the EPDM packing after the cleaning treatment is immersed in ion-exchanged water heated to 80 ° C. and stirred with a stirrer. Wash with warm water for 1 hour. About the packing after a process, the flavor component was fragrance | flavored, extracted, and fixed_quantity | quantitatively like Example 1, and the sorption rate on the basis of control process packing (what was processed similarly to Example 1) was computed. The results are shown in Table 2.

Claims (5)

The step (I) of performing CIP cleaning on the food production equipment to deodorize the flavor odor, and the food production equipment that has undergone the step (I), the compound (A-1) represented by the following general formula (1) and A step of bringing into contact with a liquid composition containing at least one compound (A) selected from the compound (A-2) represented by the general formula (2) and water, thereby performing a flavor odor sorption prevention treatment (II) and a method for treating a food production facility.
R ¹ —O (AO) _n H (1)
(N is an integer of 0 to 2, when n is 0, R ¹ is a hydrocarbon group having 6 to 18 carbon atoms, and when n is 1 or 2, R ¹ is a hydrocarbon group having 1 to 10 carbon atoms. A represents an alkylene group having 2 to 4 carbon atoms.)
R ² —OCH ₂ CH (OH) CH ₂ OH (2)
(R ² represents a hydrocarbon group having 3 to 20 carbon atoms.) The processing method of the food manufacturing equipment of Claim 1 in which the liquid composition in process (II) contains surfactant (B) other than (A). The method for treating a food production facility according to claim 2, wherein at least one of the surfactants (B) is a nonionic surfactant. The liquid composition in step (II) is an aqueous solution in which the concentration of components other than water is 0.02 to 40% by weight, and the aqueous solution is circulated for 10 minutes or more to contact food production equipment. The processing method of the foodstuff manufacturing equipment of any one of 3. CIP washing in step (I) includes (a) hot water washing, (b) alkali washing after (a), (c) hot water washing after (b), (d) acid washing after (c) And (e) hot water washing after (d), and (e) is followed by step (II).