JP5964170B2 - Ethanol preparation - Google Patents

Description

  The present invention relates to an ethanol formulation.

  It is known that ethanol has high bactericidal and growth-inhibiting properties against microorganisms, and ethanol preparations are widely used as sanitizing products for kitchens, food factories, foods, etc. from the viewpoint of safety and convenience. Has been. However, ethanol has high volatility, and the sterilization action is difficult to be sustained. If the microorganism is not sufficiently killed, it is difficult to suppress the growth.

  Patent Document 1 is selected from lower alcohols, organic acids or inorganic acids or alkali metal salts thereof, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and sucrose fatty acid esters. Disinfectant compositions containing at least one nonionic surfactant are disclosed.

  Patent Document 2 discloses a sterilization comprising an essential oil component and at least one additional stabilizer selected from the group consisting of ethanol, emulsifier, antioxidant, or encapsulating agent in an amount of 10% to about 50%. An aqueous formulation is disclosed.

  Patent Document 3 discloses a method for suppressing biofouling in an aqueous medium using an antibacterial emulsion containing an aliphatic alcohol having 4 to 30 carbon atoms and an ethoxylated sorbitan ester.

  Patent Document 4 discloses a fungicidal composition containing ethanol and lauric acid monoglyceride.

JP 2009-173641 A JP 2005-504102 A JP-T-2002-524257 JP 2003-183105 A

  The techniques of Patent Documents 1 to 4 have insufficient sterilization performance and do not show sufficient effects for preventing the residual of bacteria. Therefore, there has been a demand for an ethanol preparation that can be provided with an additive that synergistically enhances the effect of a bactericidal agent and can exhibit a high sterilizing effect even in actual use. In consideration of safety to foods and the like, it is desirable that the additive used in the ethanol preparation is recognized as a food additive.

  The subject of this invention is providing the ethanol formulation which can suppress the microbe residue on a hard surface. Moreover, the subject of this invention is providing the method of suppressing the microbe residue on the hard surface by an ethanol formulation.

  In the present invention, (A) ethanol (hereinafter referred to as component (A)) is 10% by mass or more and 80% by mass or less, and (B) fatty acid polyoxyethylene sorbitan (hereinafter referred to as component (B)) is 0.01% by mass. % Or more and 10% by mass or less, and (C) a fatty acid monoglyceride having a fatty acid chain length of 8 to 10 carbon atoms (hereinafter referred to as “component (C)”) of 0.01% by mass or more and 1% by mass or less. The mass ratio (B) / (C) of the content of (B) and the content of (C) is from 0.4 to 100, which relates to an ethanol preparation.

  In the present invention, the ethanol preparation of the present invention is selected from a hard surface of food processing equipment, a hard surface of food cooking equipment, a hard surface of food processing equipment, a hard surface of food cooking equipment, and a hard surface of tableware. The present invention relates to a method for suppressing the residual of bacteria, which is applied to one or more hard surfaces to leave (B).

  According to this invention, the ethanol formulation which can suppress the microbe residue on a hard surface is provided by applying to a hard surface previously. Moreover, according to this invention, the method of suppressing the microbe residue on the hard surface by an ethanol formulation is provided.

  The ethanol preparation of the present invention contains 10% by mass or more and 80% by mass or less of the component (A) ethanol. Ethanol has high bactericidal and growth-inhibiting properties against microorganisms and has been widely used in the food field. The sterilizing power of ethanol is maximized at a concentration of around 70%.

  The ethanol preparation of the present invention contains fatty acid polyoxyethylene sorbitan as the component (B). The fatty acid polyoxyethylene sorbitan has an average added mole number of ethylene oxide of 16 or more, further 18 or more, 24 or less, more preferably 22 or less, and more preferably 20. The fatty acid polyoxyethylene sorbitan is preferably an ester of a fatty acid having 12 or more carbon atoms, 14 or more carbon atoms, 18 or less carbon atoms, and further 16 or less carbon atoms, and sorbitan. Fatty acid polyoxyethylene sorbitan having one or more fatty acid chain lengths of 12 to 18 carbon atoms is preferred.

  Fatty acid polyoxyethylene sorbitan obtained by adding ethylene oxide to sorbitan fatty acid ester adds ethylene oxide (hereinafter referred to as EO) to sorbitan fatty acid ester, which is a mixture of partial esters of sorbitol or its anhydride and fatty acid. It is useful as a nonionic surfactant and is widely used in cosmetics, cleaning agents and the like. Further, in 2003, as newly designated food additives, polyoxyethylene monolaurate (EO average addition mole number 20) sorbitan, polyoxyethylene monostearate (EO average addition mole number 20) sorbitan, polyoxytristearate Ethylene (EO average addition mole number 20) sorbitan and monooleic acid polyoxyethylene (EO average addition mole number 20) sorbitan are specified. In the present invention, these can also be used as the component (B).

  As the component (B), polyoxyethylene tristearate (EO average added mole number is preferably 16 or more, more preferably 18 or more, preferably 24 or less, more preferably, from the viewpoint of suppressing residual bacteria on the hard surface. Is 22 or less, more preferably 20) sorbitan, polyoxyethylene monolaurate (EO average addition mole number is preferably 16 or more, more preferably 18 or more, preferably 24 or less, more preferably 22 or less, still more preferably 20). Sorbitan and polyoxyethylene monostearate (EO average added mole number is preferably 16 or more, more preferably 18 or more, preferably 24 or less, more preferably 22 or less, more preferably 20) one or more selected from sorbitan Of polyoxyethylene monolaurate (EO average) The number of moles added is preferably 16 or more, more preferably 18 or more, preferably 24 or less, more preferably 22 or less, still more preferably 20) sorbitan and polyoxyethylene monostearate (EO average addition mole number is preferably 16). Or more, more preferably 18 or more, preferably 24 or less, more preferably 22 or less, and still more preferably 20) one or more selected from sorbitan is more preferable, and polyoxyethylene monostearate (EO average added mole number is preferably 16 or more, more preferably 18 or more, preferably 24 or less, more preferably 22 or less, still more preferably 20) sorbitan is still more preferable.

  The ethanol preparation of the present invention contains a fatty acid monoglyceride having a fatty acid chain length of 8 to 10 carbon atoms as component (C).

  Fatty acid monoglyceride is a monoester composed of glycerin and a fatty acid, and is widely used as an industrial and food emulsifier. In the present invention, a monoester composed of glycerin and a fatty acid having 8 to 10 carbon atoms is used.

  The number of carbon atoms (fatty acid chain length) of the fatty acid (C) is 8 or more and 10 or less from the viewpoint of suppressing bacterial residue on the hard surface, and 10 is preferable from the viewpoint of odor during use. The fatty acid may be linear or branched, but is preferably linear and may be saturated or unsaturated.

  The component (C) may be fatty acid-1-monoglyceride or fatty acid-2-monoglyceride. The component (C) is preferably fatty acid-1-monoglyceride from the viewpoint of suppressing bacterial residue on the hard surface.

  As the component (C), specifically, a monoester of one or more fatty acids selected from the group consisting of octanoic acid, 2-ethylhexanoic acid, decanoic acid, and isodecanoic acid and glycerin is preferable. In the present invention, as the fatty acid monoglyceride (C), capric acid monoglyceride is preferable from the viewpoint of suppressing residual bacteria on the hard surface. Capric acid monoglyceride is a monoester composed of glycerin and capric acid (decanoic acid).

  In addition to the (A) component, the (B) component, and the (C) component, the ethanol preparation of the present invention includes organic acids, organic acid salts, and plants conventionally used in alcohol preparations as long as the effects of the present invention are not hindered. An extract or the like may be contained. The ethanol preparation of the present invention preferably contains water. Water may be the balance of the ethanol formulation.

  Examples of such organic acids 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. Of these, lactic acid, citric acid and malic acid are preferably used from the viewpoint of non-corrosiveness to metals.

  Examples of the organic acid salt include alkali metal salts such as sodium salts and potassium salts of the above organic acids, and alkaline earth metal salts such as calcium salts and magnesium salts. Among them, sodium salts are preferably used.

  Examples of the plant extract include a green tea extract, a licorice extract, a hop extract, a perilla extract, a ginger extract, a kiraya extract, a perilla extract, a mugwort extract, and a salamander extract. From the viewpoint of suppressing the residue of bacteria on the hard surface, a green tea extract, a kiraya extract, a sakiyou extract, a mukuroji extract, and a shouma extract are preferable, and a kiraya extract is more preferable.

  The ethanol preparation of the present invention can contain one or more compounds selected from the organic acid, the organic acid salt, and the plant extract.

  The ethanol preparation of the present invention contains 10% by mass or more and 80% by mass or less of the component (A) ethanol. From the viewpoint of bactericidal properties, the content of the component (A) is preferably 30% by mass or more, and more preferably 60% by mass or more. For the same reason, the ethanol preparation of the present invention contains 10 to 80% by mass, preferably 30 to 80% by mass, and more preferably 60 to 80% by mass of the component (A) ethanol.

  The ethanol preparation of the present invention contains 0.01 mass% or more and 10 mass% or less of the fatty acid polyoxyethylene sorbitan (B). From the viewpoint of suppressing bacterial residue on the hard surface, the content of the component (B) is preferably 0.02% by mass or more, and more preferably 0.05% by mass or more. Further, from the viewpoint of texture at the time of surface coating, the content of the component (B) is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 2% by mass or less. More preferably, it is 1 mass% or less. For the same reason, the ethanol preparation of the present invention contains the component (B) in an amount of 0.01 to 10% by mass, preferably 0.02 to 7% by mass, more preferably 0.02 to 5% by mass, Preferably it contains 0.05-5 mass%, More preferably, it contains 0.05-5 mass%.

  The ethanol preparation of the present invention contains 0.01 mass% or more and 1 mass% or less of fatty acid monoglyceride having a fatty acid chain length of 8 to 10 carbon atoms as component (C). From the viewpoint of suppressing bacterial residue on the hard surface, the content of the component (C) is preferably 0.03% by mass or more, and more preferably 0.05% by mass or more. Moreover, from the viewpoint of the texture at the time of surface coating, the content of the component (C) is preferably 0.7% by mass or less, and more preferably 0.5% by mass or less. For the same reason, the ethanol preparation of the present invention contains the component (C) in an amount of 0.01 to 1% by mass, preferably 0.03 to 1% by mass, more preferably 0.05 to 1% by mass. .

  In the ethanol preparation of the present invention, the mass ratio (B) / (C) between the component (B) and the component (C) is 0.4 or more and 100 or less. From the viewpoint of suppressing bacterial residue on the hard surface, the mass ratio (B) / (C) is 0.4 or more, preferably 0.6 or more, more preferably 0.8 or more, More preferably, it is 1 or more. Moreover, from the viewpoint of the texture at the time of surface coating, the mass ratio (B) / (C) is 100 or less, preferably 10 or less, more preferably 3 or less, and preferably 2 or less. Further preferred. For the same reason, the mass ratio (B) / (C) is 0.4 to 100, preferably 0.6 to 20, more preferably 0.8 to 10, still more preferably 1 to 5. is there.

  0.4 mass% or less is preferable and, as for content of the compound chosen from the organic acid and organic acid salt in the ethanol formulation of this invention, 0.3 mass% or less is more preferable.

  Further, the content of the compound selected from the inorganic acid and the inorganic acid salt in the ethanol preparation of the present invention is preferably 0.01% by mass or less, more preferably 0.005% by mass or less, and 0% by mass. Further preferred. The ethanol preparation of the present invention preferably does not contain a compound selected from inorganic acids and inorganic acid salts.

The ethanol preparation of the present invention should be applied in advance to hard surfaces to which bacteria may adhere, especially hard surfaces around kitchens such as food processing equipment, food cooking equipment, hard surfaces of cookware, and hard surfaces of tableware. Therefore, the residue of bacteria on the hard surface can be suppressed. Moreover, after applying the ethanol preparation of this invention to the hard surface of the said installation or instrument, after using the said installation or instrument, the residue of microbe can be suppressed more efficiently by rinsing with water. Here, the number of bacteria remaining on the hard surface can be measured by the method described in the Examples. The ethanol preparation of the present invention is preferably one that can reduce the number of bacteria remaining on the surface by 10 ⁴ cfu / cm ² or more. That is, when the residual bacteria is 10 ⁷ cfu / cm ² when no treatment is performed, the residual bacteria can be 10 ³ cfu / cm ² or less, preferably 10 ² cfu / cm ² or less. Is preferred.

  As a preferred method of using the ethanol preparation of the present invention, the ethanol preparation of the present invention is applied to a hard surface of food processing equipment, a hard surface of food cooking equipment, a hard surface of food processing equipment, a hard surface of food cooking equipment, and Applied to one or more hard surfaces selected from hard surfaces (hereinafter referred to as hard surfaces around the kitchen), and (B) component, preferably (B) and (C) components remain on the hard surface; Examples include a method for suppressing residual bacteria. Specifically, the ethanol preparation of the present invention is applied to a hard surface around the kitchen, preferably by a method such as spraying, brushing, flowing down, etc., and at least the component (B) is preferably (B) on the hard surface. Examples include a method for suppressing the residual of bacteria, wherein the equipment or appliance or tableware is used with the component and the component (C) remaining.

  Bacteria adhere to the equipment and utensils around the kitchen during use. After use, some bacteria can be removed by washing and rinsing with water, but some bacteria cannot be removed. The present invention reduces the amount of the remaining bacteria, and produces an extraordinary effect that cannot be measured only by the bactericidal effect. That is, although the ethanol of component (A) contributes to sterilization immediately after being applied to a hard surface, it evaporates quickly and does not exhibit a continuous sterilizing power. On the other hand, although the component (B) and the component (C) have a relatively weak sterilizing power, they remain on the hard surface and suppress the bacteria attached during use of the food processing equipment and food cooking equipment from remaining on the hard surface. It is considered a thing. In that case, in this invention, the more outstanding residual inhibitory effect is acquired because mass ratio of (B) component and (C) component exists in a predetermined range.

  In a preferred method of using the ethanol preparation of the present invention, from the viewpoint of bacterial adhesion suppression efficiency, the time (period) for allowing the component (B) or the component (B) and the component (C) to remain on the hard surface is 10 minutes or more. Is preferably 1 hour or longer, more preferably 6 hours or longer, still more preferably 1 day or longer, from the viewpoint of workability, preferably 1 month or shorter, more preferably 2 weeks or shorter, still more preferably 1 week or shorter. 3 days or less is even more preferable.

  In a preferred method of using the ethanol preparation of the present invention, a washing step is periodically or irregularly performed during the residual period, and the ethanol preparation of the present invention is supplemented again with the component (B), or the component (B) and It is preferable to leave the component (C).

  When performing regular cleaning, the cleaning is performed once every 3 days, preferably once a day, more preferably once every 12 hours, within 30 minutes after cleaning, preferably within 10 minutes after cleaning, More preferably, within 5 minutes after washing, more preferably within 1 minute, the ethanol preparation of the present invention is supplemented again to leave component (B), or component (B) and component (C) on the hard surface. Is preferred. In addition, when the cleaning is performed irregularly, the present invention is again performed within 30 minutes after the cleaning, preferably within 10 minutes after the cleaning, more preferably within 5 minutes after the cleaning, and further preferably within 1 minute. It is preferable that (B) component, or (B) component and (C) component remain on the hard surface by supplementing the ethanol preparation of

  In a preferred method of using the ethanol preparation of the present invention, from the viewpoint of bacterial adhesion suppression efficiency, the component (B), or the component (B) and the component (C) are 10 minutes or more on the hard surface, and further 1 hour or more, Further, it is preferable to apply the ethanol preparation of the present invention to a hard surface for 6 hours or more, 1 day or more, and from the viewpoint of workability, 1 month or less, 2 weeks or less, 1 week or less, 3 days or less The ethanol preparation of the present invention is preferably applied to a hard surface.

  Food processing equipment includes conveyor belts, kneaders, steamers, and coolers, food cooking equipment includes cooking tables and mixers, food processing equipment such as aumi trays, plastic bats, slicers, and other food cooking equipment. Examples of tableware include chopping boards, sieves, knives, trays and the like, and dishes, cups, ladders, knives, forks, spoons, and the like.

100 μL of the ethanol preparation prepared at the concentration shown in Table 1 was applied to a polyethylene test plate (3 cm × 8 cm (thickness 1 mm), manufactured by Nippon Test Panel Co., Ltd.) and dried to prepare test plate A. 200 μL of a bacterial solution having 10 ⁸ cfu / mL of bacteria (Acinetobacter baumannii) was applied to the test plate A, and the plate was allowed to stand at 30 ° C. for 1 hour under the condition that the applied bacterial solution was kept wet. Thereafter, the bacterial solution is washed away with 50 mL of sterilized water, and the bacteria remaining on the test plate are collected by washing with 10 mL of LP diluent “Digo” (manufactured by Nippon Pharmaceutical Co., Ltd.), colony counting is performed by the culture method, and the test plate The number of residual bacteria was determined and shown in Table 1 (common logarithmic notation). The experiment was performed at 25 ° C.

The compounds in Table 1 are as follows. The concentrations in Table 1 are effective concentrations.
-Ethanol: Reagent (95% fermented alcohol, manufactured by Godo Seisei Co., Ltd.)
・ Polyoxyethylene monostearate (EO addition mole number 20) sorbitan: Leodol TW-S120V, manufactured by Kao Corporation ・ Polyoxyethylene tristearate (EO addition mole number 20) sorbitan: Leodol TW-S320V, manufactured by Kao Corporation Capric acid monoglyceride: Sunsoft 760H, manufactured by Taiyo Chemical Co., Ltd.

(Prescription Example 1)
・ Ethanol 60% by mass
・ Polyoxyethylene monostearate (EO addition mole number 20) sorbitan 0.1% by mass
・ Caprylic acid monoglyceride 0.1% by mass
・ Water 39.8% by mass

Claims (5)

(A) 10% by mass or more and 80% by mass or less of ethanol, (B) 0.01% by mass or more and 10% by mass or less of polyoxyethylene sorbitan stearate , and (C) a fatty acid having 8 to 10 carbon atoms. Fatty acid monoglyceride having a chain length is contained in an amount of 0.01% by mass or more and 1% by mass or less, and the mass ratio (B) / (C) of the content of (B) and the content of (C) is 0.4 or more, An ethanol preparation that is 100 or less. (C) is a monoglyceride caprate, claim 1 Symbol placement ethanol formulation. (B) is a monostearate walk polyoxyethylene sorbitan, according to claim 1 or 2 wherein the ethanol formulation. The ethanol preparation according to any one of claims 1 to 3 is obtained from a hard surface of a food processing facility, a hard surface of a food cooking facility, a hard surface of a food processing device, a hard surface of a food cooking device, and a hard surface of tableware. Applying to one or more selected hard surfaces, and (B) remaining, a method for suppressing the residual of bacteria. The method according to claim 4, wherein the ethanol preparation is applied to the hard surface, (B) is left, and the equipment, utensil or tableware is used and then rinsed with water.