JP6359392B2 - Disinfectant composition for food processing equipment or cooking utensils - Google Patents

Description

  The present invention relates to a bactericidal composition for food processing equipment or cooking utensils. More specifically, the present invention relates to a disinfectant composition that reduces the number of bacteria such as cooking utensils or manufacturing equipment that may be in direct contact with food in a kitchen or food factory, and improves hygiene.

  In the field of cooking food in a kitchen such as a restaurant or a food factory, the ingredients are processed using various cooking utensils including cutting boards. At the end of the operation, cleaning is performed using a cleaning agent or a disinfectant-containing cleaning agent. Then, if necessary, immerse the cooking utensil in a bactericidal solution such as a sodium hypochlorite aqueous solution, or spray a bactericidal aqueous solution such as a sodium hypochlorite aqueous solution on the cooking utensil, or cook an alcohol preparation. Disinfection treatment of cooking utensils, such as spraying on utensils, is performed.

  However, as a matter of course, when the sterilization step is not performed, there are cases where a large number of viable bacteria exist when the cooking utensil is reused even when the sterilizing treatment is performed. As the cause, for example, when it is washed with a disinfectant-containing detergent, the treatment time is short and a sufficient bactericidal effect cannot be obtained. In addition, when immersed in a bactericidal solution typified by sodium hypochlorite, good bactericidal properties can be obtained immediately after the bactericidal treatment, but when such a bactericidal agent is used, the cooking utensils must be rinsed. After the sterilizing agent is rinsed, there is no sterilizing effect. For example, while the cooking utensil is left until the next day, the bacteria remaining on the cooking utensil may re-grow.

  In order to avoid re-growth of bacteria, it is conceivable that the cooking utensil is kept in contact with the bactericidal solution until it is reused. There are problems such as sterilization and removal of the bactericide before use.

Patent Document 1 discloses a disinfectant for food production environment obtained by adding polylysine or a salt thereof, glycerin or a middle-lower fatty acid ester of glycerin, and a basic protein having antibacterial properties to hydrous ethanol under predetermined conditions. Protamine is mentioned as the basic protein.
Patent Document 2 discloses a bactericidal composition containing protamine, polylysine, and citrus plant seed extract components, and describes that the pH is adjusted with an organic acid such as citric acid.

JP-A-4-18003 JP 2002-322009 A

The composition of Patent Document 1 contains 30% by weight or more of ethanol, but it is not preferable to use a preparation containing flammable ethanol at a high concentration in a kitchen where various types of fire exist.
Moreover, since the composition of patent document 2 contains the seed extract component of a citrus plant, there exists a subject in economical efficiency and availability. In addition, the composition specifically disclosed in Patent Document 2 has a problem that the stability of the composition is deteriorated and the bactericidal performance is also lowered by using an organic acid for pH adjustment. .

  An object of the present invention is to provide a disinfectant composition excellent in bactericidal properties of food processing equipment or cooking utensils that cannot be sufficiently sterilized by scrubbing, and does not need to be washed away after the treatment, and a bactericidal method. .

  The present invention contains (a) polylysine (hereinafter referred to as component (a)), (b) protamine (hereinafter referred to as component (b)) and (c) benzyl alcohol (hereinafter referred to as component (c)). The present invention relates to a fungicide composition for food processing equipment or cooking utensils.

  Moreover, this invention relates to the sterilization method of food processing equipment or a cooking utensil which makes the fungicidal composition of the said invention adhere to a food processing equipment or utensil.

  ADVANTAGE OF THE INVENTION According to this invention, the bactericidal composition which is excellent in the bactericidal property of the food processing equipment or cooking utensil which cannot fully disinfect by scrubbing, and does not need to be washed away, and the bactericidal method are provided.

  According to the present invention, the disinfectant that does not require rinsing after treatment and can maintain a high level of hygiene by reducing the number of bacteria through sustained bactericidal and bacteriostatic effects and suppressing the regrowth of bacteria. Compositions and sterilization methods are provided.

<(A) component>
Examples of polylysine include polyamino acids obtained by polymerizing L-lysine, which is an essential amino acid, on a straight chain, and α-polylysine produced by chemical synthesis and ε-polylysine produced by fermentation. The polylysine as component (a) is preferably ε-polylysine from the viewpoint of bactericidal properties. The molecular weight of the polylysine as component (a) is preferably 3,000 or more, more preferably 4,000 or more, and preferably 10,000 or less, more preferably 8,000 or less, from the viewpoint of bactericidal properties. More preferably, it is 6,000 or less, More preferably, it is 5,000 or less. This molecular weight is a weight average molecular weight measured by GPC-LALLS method. In addition, the polylysine as the component (a) is preferably a polylysine having a quality level that can be used as a food additive from the viewpoint of safety.

<(B) component>
Protamine is not particularly limited, for example, by acid treatment of one or more fish larvae obtained from a group consisting of about 50 or more fish including salmon, herring, rainbow trout, tuna, Examples include protamine purified from nucleoprotamine present in the sperm nucleus of each fish. The component (b), protamine, is preferably protamine obtained from salmon, herring, rainbow trout, tuna, and mullet, more preferably from salmon, from the viewpoint of bactericidal properties, safety, economy, and availability. Protamine obtained. The component (b), protamine, is preferably a protamine of a quality level that can be used as a food or food additive from the viewpoint of safety.

  Examples of the component (b) protamine include free protamine, protamine or a salt thereof. The component protamine (b) is preferably one or more selected from protamine salts, more preferably protamine sulfate and protamine hydrochloride from the viewpoints of bactericidal properties and compounding properties, and more preferably from the viewpoint of availability. Is protamine hydrochloride.

<(C) component>
Benzyl alcohol is preferably a benzyl alcohol of a quality level that can be used as a food additive from the viewpoint of bactericidal properties, safety, economical efficiency and availability.

<Fungicide composition for food processing equipment or cooking utensils>
The mass ratio of the total content of the component (a) and the component (b) to the content of the component (c) of the disinfectant composition for food processing equipment or cooking utensil of the present invention is [(a) component and (b ) Total content of components] / [Content of component (c)] From the viewpoint of bactericidal properties, preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.3 or more, more preferably Is 0.5 or more, more preferably 0.8 or more, and from the viewpoint of economy, it is preferably 10 or less, more preferably 5 or less, more preferably 3 or less.

  The mass ratio of the content of the component (a) and the content of the component (b) in the food processing equipment or cooking utensil composition of the present invention is [content of the component (a)] / [(b). Component content], preferably 0.1 or more, more preferably 0.15 or more, more preferably 0.2 or more, and from the viewpoint of bactericidal properties, preferably 10 or less, more preferably 5 or less. More preferably, it is 2 or less, more preferably 1 or less, more preferably 0.7 or less, and more preferably 0.3 or less.

  The total content of the component (a) and the component (b) in the food processing facility or cooking utensil composition of the present invention is preferably 0.05% by mass or more, more preferably 0, from the viewpoint of bactericidal properties. 0.1% by mass or more, more preferably 0.15% by mass or more, more preferably 0.18% by mass or more, and preferably 1% by mass or less, more preferably from the viewpoint of achieving both bactericidal properties and economic efficiency. Is 0.7% by mass or less, more preferably 0.5% by mass or less, and more preferably 0.3% by mass or less.

  The content of the component (c) in the food processing facility or cooking utensil composition of the present invention is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, from the viewpoint of bactericidal properties. More preferably 0.075% by mass or more, more preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and from the viewpoint of bactericidal properties and economic efficiency, preferably 5% by mass or less, More preferably 3 mass% or less, more preferably 1 mass% or less, more preferably 0.5 mass% or less, more preferably 0.35 mass% or less, more preferably 0.3 mass% or less, more preferably 0. .25% by mass or less, more preferably 0.22% by mass or less.

  The food processing facility or the bactericidal composition for cooking utensils of the present invention preferably contains water. The water content is preferably 50% by mass or more, more preferably 70% by mass or more, more preferably 90% by mass or more, and preferably less than 100% by mass in the composition from the viewpoint of economy. More preferably, it is 99.9 mass% or less, More preferably, it is 99.8 mass% or less, More preferably, it is 99.7 mass% or less.

  The form of the food processing equipment or cooking utensil composition of the present invention is preferably a liquid composition. The food processing facility or cooking utensil disinfectant composition of the present invention is more preferably a liquid composition containing water. In the case of a liquid composition containing water, the pH at 20 ° C. is preferably 5 or more, more preferably 6 or more, and preferably 9 or less, more preferably 8 from the viewpoint of safety during use. It is as follows.

  The food processing equipment or cooking utensil disinfectant composition of the present invention has a viscosity at 25 ° C. of preferably 0.1 mPa · s or more, more preferably 0.5 mPa · s or more, from the viewpoint of easy handling. And it is preferably 10 mPa · s or less, more preferably 5 mPa · s or less. The viscosity can be measured using a BM viscometer (rotor NO. M1, rotation speed 60 r / min, 1 minute after the start of stirring).

The disinfectant composition for food processing equipment or cooking utensils of the present invention has other components such as surfactants other than the components (a) and (b), and fragrances as long as the effects and safety of the present invention are not impaired. , Preservatives, pH adjusters, colorants and the like may be included.
As a preservative, in addition to a general preservative, ethanol or the like known as a solvent can be used in the composition in a range of 5% by mass or less.

  The food processing equipment or cooking utensil disinfectant composition of the present invention is preferably a uniform transparent liquid from the viewpoints of ease of use and bactericidal effect.

The method for producing the food processing equipment or cooking utensil composition of the present invention is not particularly limited, but the water constituting most of the composition is initially charged, and then the components are added in any order. After that, it is preferable to stir until uniform and transparent. Then, it is desirable to measure pH and adjust it using an inorganic acid so that it may become predetermined | prescribed pH.
Examples of the inorganic acid include hydrochloric acid, sulfuric acid, nitric acid, phosphoric acid, boric acid and the like. Of these, hydrochloric acid and sulfuric acid are preferred from the viewpoints of safety and environmental impact.

<Method of sterilizing food processing equipment or cooking utensils>
In the method for sterilizing food processing equipment or cooking utensils of the present invention, the fungicidal composition of the present invention is attached to food processing equipment or cooking utensils.

  Examples of the food processing equipment that is the subject of the present invention include large equipment such as a meat slicer, a noodle maker, a fryer, and a rice cooker. Moreover, a cutting board, a kitchen knife, a colander etc. are mentioned as the cooking utensil used as the object of the present invention. The food processing equipment or cooking utensil sterilization method of the present invention includes a net conveyor or belt conveyor installed in the food processing equipment or a scene where there is a minute space such as scratches, cracks or gaps such as cutting boards or colander. It is more effective against this.

  Examples of the method for attaching the bactericide composition of the present invention to food processing equipment or cooking utensils include methods such as spraying, coating, and dipping. It is preferable to spray or apply the fungicidal composition of the present invention to food processing equipment or cooking utensils. Operation which makes the disinfectant composition of this invention adhere to food processing equipment or a cooking utensil can be performed once or more.

  In order to sufficiently exhibit the bactericidal effect of the component (a), the component (b) and the component (c), in the sterilization method of the present invention, the food processing equipment or the cooking utensil is allowed to stand for a certain period of time after applying the bactericide composition It is preferable to do. That is, in the sterilization method of the present invention, after the disinfectant composition is applied to food processing equipment or cooking utensils, (a) component, (b) component and (c) component are attached to the food processing equipment or cooking utensils. It is preferable to hold. In this case, the holding time is preferably 15 minutes or longer, more preferably 60 minutes or longer, more preferably 240 minutes or longer, and preferably 5 days or shorter, more preferably 3 minutes, from the viewpoint of bactericidal properties. Days or less, more preferably 2 days or less, more preferably 24 hours or less.

  The state in which the component (a), the component (b), and the component (c) are attached may be maintained in either an open system or a closed system, but an open system is preferred. The temperature at which the components (a), (b) and (c) are kept attached is preferably 5 ° C. or higher, more preferably 10 ° C. or higher, from the viewpoint of bactericidal properties, and economy. From a viewpoint of property, Preferably it is 50 degrees C or less, More preferably, it is 40 degrees C or less, More preferably, it is 30 degrees C or less.

In the sterilization method of the present invention, the amount of the sterilizing agent composition of the present invention attached to food processing equipment or cooking utensils is preferably 0.002 g / cm ² or more, more preferably 0.003 g / cm, from the viewpoint of sterilization. ² or more, more preferably 0.004 g / cm ² or more, more preferably 0.005 g / cm ² or more, and from the viewpoint of economy, it is preferably 0.04 g / cm ² or less, more preferably 0.00. 030g / cm ² or less, more preferably 0.025 g / cm ² or less, more preferably 0.02 g / cm ² or less.

In the sterilization method of the present invention, from the viewpoint of bactericidal properties, the amount of (a) and (b) is a total, preferably 4 × 10 ⁻⁶ g / cm ² or more, more preferably 6 ×. 10 ⁻⁶ g / cm ² or more, more preferably 8 × 10 ⁻⁶ g / cm ² or more, more preferably 1 × 10 ⁻⁵ g / cm ² or more, more preferably 3 × 10 ⁻⁵ g / cm ² or more. From the viewpoint of economy, it is preferably 8 × 10 ⁻⁵ g / cm ² or less, more preferably 6 × 10 ⁻⁵ g / cm ² or less, more preferably 5 × 10 ⁻⁵ g / cm ² or less, More preferably, the disinfectant composition is attached to the food processing equipment or the cooking utensil so as to be 4 × 10 ⁻⁵ g / cm ² or less.

  In the sterilization method of the present invention, the food processing equipment or cooking utensil to which the bactericidal composition is applied is applied to the food processing equipment or the cooking equipment after the application of the bactericide composition. It can be used while attached to a cooking utensil. Therefore, after applying the bactericidal composition, food processing or cooking can be performed with the components (a), (b) and (c) attached to the food processing equipment or cooking utensils.

  The present invention discloses the following food processing equipment or cooking utensil disinfectant composition and food processing equipment or cooking utensil sterilization method relating to the above-described embodiments.

<Section 1>
A bactericidal composition for food processing equipment or cooking utensil comprising (a) polylysine, (b) protamine and (c) benzyl alcohol.

<Section 2>
The mass ratio of the content of (a), the total content of (b), and the content of (c) is [content of (a) + content of (b)] / [content of (c) Amount], preferably 0.1 or more, more preferably 0.2 or more, more preferably 0.3 or more, more preferably 0.5 or more, more preferably 0.8 or more, and preferably 10 Hereinafter, the fungicidal composition according to <Item 1>, more preferably 5 or less, and more preferably 3 or less.

<Section 3>
The mass ratio of the content of (a) to the content of (b) is [content of (a)] / [content of (b)], preferably 0.1 or more, more preferably 0.8. 15 or more, more preferably 0.2 or more, and preferably 10 or less, more preferably 5 or less, more preferably 2 or less, more preferably 1 or less, more preferably 0.7 or less, more preferably 0. 3. The disinfectant composition according to <Item 1> or <Item 2>, which is 3 or less.

<Section 4>
The total of the content of (a) and the content of (b) is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, more preferably 0.15% by mass or more, more preferably 0. .18% by mass or more, and preferably 1% by mass or less, more preferably 0.7% by mass or less, more preferably 0.5% by mass or less, more preferably 0.3% by mass or less, <Item 1 The fungicide composition according to any one of> to <Item 3>.

<Section 5>
The content of the component (c) is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, more preferably 0.075% by mass or more, more preferably 0.1% by mass or more, more preferably Is 0.15% by mass or more, and preferably 5% by mass or less, more preferably 3% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, and more preferably 0.8% by mass or less. <Claim 1> to <Claim 4>, which is 35% by mass or less, more preferably 0.3% by mass or less, more preferably 0.25% by mass or less, and more preferably 0.22% by mass or less. The disinfectant composition according to Item.

<Section 6>
The disinfectant composition according to any one of <Item 1> to <Item 5>, wherein the disinfectant composition for food processing equipment or cooking utensil is a liquid composition containing water.

<Section 7>
The fungicide composition according to <Item 6>, wherein the pH at 20 ° C. is preferably 5 or more, more preferably 6 or more, and preferably 9 or less, more preferably 8 or less.

<Section 8>
The viscosity at 25 ° C. is preferably 0.1 mPa · s or more, more preferably 0.5 mPa · s or more, and preferably 10 mPa · s or less, more preferably 5 mPa · s or less, <Item 6> Or the disinfectant composition according to <Item 7>.

<Section 9>
(A) The fungicidal composition according to <Item 1> to <Item 8>, wherein the polylysine is preferably ε-polylysine.

<Section 10>
(A) The molecular weight of polylysine is preferably 3,000 or more, more preferably 4,000 or more, and preferably 10,000 or less, more preferably 8,000 or less, more preferably 6,000 or less, The fungicide composition according to <Item 1> to <Item 9>, more preferably 5,000 or less.

<Section 11>
(B) The protamine is preferably a protamine obtained from salmon, herring, rainbow trout, tuna, or bora mackerel, more preferably a protamine obtained from salmon magnosis. Disinfectant composition.

<Section 12>
(B) Protamine is preferably at least one selected from protamine salts, more preferably protamine sulfate and protamine hydrochloride, and more preferably protamine hydrochloride, <Item 1> to <Item 11> Fungicide composition.

<Section 13>
A sterilization method for food processing equipment or cooking utensils, wherein the disinfectant composition according to any one of <Claim 1> to <Claim 12> is attached to food processing equipment or cooking utensils.

<Section 14>
After applying the disinfectant composition, the state in which (a), (b) or (c) is attached to the food processing equipment or cooking utensil and the holding time is preferably 15 minutes or more, more preferably 60 Minutes or more, more preferably 240 minutes or more, and preferably 5 days or less, more preferably 3 days or less, more preferably 2 days or less, more preferably 24 hours or less, more preferably 20 hours or less, more preferably <10> The sterilization method according to <13>, wherein it is 10 hours or less, more preferably 5 hours or less.

<Section 15>
The sterilization according to <13> or <14>, wherein the food processing or cooking is performed in a state where (a), (b) or (c) is attached to the food processing facility or cooking utensil after applying the bactericidal composition. Method.

<Section 16>
The total amount of (a) and (b) is preferably 4 × 10 ⁻⁶ g / cm ² or more, more preferably 6 × 10 ⁻⁶ g / cm ² or more, and more preferably 8 × 10. ⁻⁶ g / cm ² or more, more preferably 1 × 10 ⁻⁵ g / cm ² or more, more preferably 3 × 10 ⁻⁵ g / cm ² or more, and preferably 8 × 10 ⁻⁵ g / cm ² or less. More preferably 6 × 10 ⁻⁵ g / cm ² or less, more preferably 5 × 10 ⁻⁵ g / cm ² or less, more preferably 4 × 10 ⁻⁵ g / cm ² or less. The sterilization method according to any one of <Item 13> to <Item 15>, wherein an object is attached to food processing equipment or a cooking utensil.

<Section 17>
Adhesion amount of the fungicidal composition is preferably 0.002 g / cm ² or more, more preferably 0.003 g / cm ² or more, more preferably 0.004 g / cm ² or more, more preferably 0.005 g / cm ² And preferably 0.04 g / cm ² or less, more preferably 0.030 g / cm ² or less, more preferably 0.025 g / cm ² or less, more preferably 0.02 g / cm ² or less. <Item 13>-<Item 16> The sterilization method according to any one of items.

<Section 18>
The sterilization method according to any one of <13> to <17>, wherein the target food processing facility or cooking utensil is a net conveyor, a belt conveyor, a cutting board, or a colander installed in the food processing facility.

Examples 1-1 to 1-5, Examples 2-1 to 2-6, Comparative Examples 1-1 and 1-2, Comparative Examples 2-1 and 2-2
A plurality of rectangular parallelepiped-shaped test pieces having a bottom surface of 5 cm × 5 cm were prepared from a polyethylene cutting board used in an actual kitchen site.
The test piece was immersed in an aqueous sodium hypochlorite solution having an effective chlorine concentration of 2% by mass overnight (18 hours), thoroughly rinsed with tap water, further rinsed with ethanol, and dried.
0.3 mL of a bacterial solution of Pseudomonas aeruginosa ATCC 15692 adjusted to OD = 0.001 was uniformly applied to one bottom surface of the dried test piece. Immediately after application of the bacterial solution, 0.3 mL of the bactericidal composition described in Table 1 or 2 was further uniformly applied to the bottom surface to which the bacterial solution was applied.
A paper towel impregnated with 20 g of a 0.2 mass% benzalkonium chloride aqueous solution is laid inside a polypropylene sealed container (Tight Box No. 3, manufactured by Butterfly Plastic Industry Co., Ltd.). The test piece was allowed to stand with the bottom surface to which the bactericidal composition was applied facing up. The container was closed and stored at 30 ° C. for 4 hours. After storage, the number of bacteria on the surface of the test piece was measured by the following measurement method, and listed in Tables 1 and 2 in logarithm with 10 as the base. In addition, benzalkonium chloride is used as a precaution to eliminate the influence of environmental bacteria contained in water and the like.

<Method for measuring the number of bacteria>
The surface of the test piece was wiped with a simple wiping kit (manufactured by Nissui Pharmaceutical Co., Ltd.), 200 μL of the wiping solution was immediately collected and mixed in 1.8 mL of physiological saline to obtain a 10-fold diluted solution of the wiping solution. 200 μL of this diluted solution was mixed in 1.8 mL of physiological saline to obtain a 100-fold diluted solution, and a 1000-fold diluted solution and a 10,000-fold diluted solution of the wiping solution were obtained by the same operation. 100 μL of each diluted solution was applied to a standard agar medium, and after culturing at 37 ° C. for 20 hours, the number of colonies was counted to determine the number of bacteria [cfu / mL].

The drugs listed in Table 1 and Table 2 are shown below. The pH adjustment amount means that the composition was used in such an amount that the pH becomes a value shown in the table.
Polylysine: ε-polylysine, food additive, manufactured by JNC Corporation, weight average molecular weight 4,700
・ Protamine: Protamine derived from salmon, protamine hydrochloride, processed food (manufactured by Maruha Nichiro Foods Co., Ltd.)
・ Benzyl alcohol: food additive

Examples 3-1 to 3-3
100 g of commercial chicken mince was sterilized at 121 ° C. for 20 minutes in an autoclave. 90 g of sterilized chicken and 90 g of sterilized water were placed in a mixer and stirred for 3 minutes to form a slurry, which was used as chicken dirt.
A soil solution was prepared by mixing 0.1 mL of a bacterial solution of Pseudomonas aeruginosa ATCC 15692 adjusted to OD = 0.001, 2.0 mL of the chicken soil, and 7.9 mL of sterile water.
A plurality of rectangular parallelepiped-shaped test pieces having a bottom surface of 5 cm × 5 cm were prepared from a polyethylene cutting board used in an actual kitchen site.
The test piece was immersed in an aqueous sodium hypochlorite solution having an effective chlorine concentration of 2% by mass overnight (18 hours), thoroughly rinsed with tap water, further rinsed with ethanol, and dried.
0.3 mL of the soil solution was uniformly applied to one bottom surface of the dried test piece. The number of bacteria in this soil solution was defined as the initial number of bacteria.
A paper towel impregnated with 20 g of a 0.2% by weight benzalkonium chloride aqueous solution is laid inside a polypropylene sealed container (Tight Box No. 3, manufactured by Butterfly Plastic Industry Co., Ltd.), and a soil solution is applied thereon. The test piece was allowed to stand with its bottom face up, and the container was closed and stored at 30 ° C. for 20 hours. In addition, benzalkonium chloride is used as a precaution to eliminate the influence of environmental bacteria contained in water and the like.

  After storage, the following step 3-1 and step 3-2 were performed. Then, at room temperature (20 ° C.) in an open system in the draft, the test piece was 30 minutes in Example 3-1, 4 hours in Example 3-2, and 18 hours in Example 3-3. Allowed to stand. After standing, the number of bacteria (cfu / mL) of the test piece was measured by the above method and listed in Table 3 in logarithm with 10 as the base.

Step 3-1
Sponge piece obtained by dividing a commercially available sponge (115 mm × 75 mm × 35 mm flexible absorber, trade name: Kikuron, distributor: Kikuron Co., Ltd.) into 8 equal parts (long side is divided into 4 equal parts, short side is divided into 2 equal parts) (28.75 mm × 37.5 mm × 35 mm) was used to wash the test pieces stored after applying the stain. Further, a diluted cleaning solution obtained by diluting the following cleaning agent 1 with tap water 30 times (volume ratio) was used for cleaning the test piece.
A sponge piece was impregnated with 2.5 mL of diluted cleaning solution, and the test piece stored after applying the soil solution was cleaned for 30 seconds. After washing, the test piece was rinsed with 500 mL of tap water.
* Cleaning agent 1
LAS ^{(* 1)} 4.6% by mass
ES ^{(* 2)} 20.8% by mass
AO ^{(* 3)} 2.1% by mass
AHSB ^{(* 4)} 2.5% by mass
AG ^{(* 5)} 11.7% by mass
Purified water balance 100% by mass
* 1 LAS: Sodium laurylbenzenesulfonate * 2 ES: Sodium polyoxyethylene alkyl ether sulfate having an alkyl group with 12 to 15 carbon atoms and an average addition mole number of ethyleneoxy groups of 2.0 * 3 AO: N -Lauryl-N, N-dimethylamine oxide * 4 AHSB: N-lauryl-N, N-dimethyl-N- (2-hydroxy-3-sulfopropyl) betaine * 5 AG: having an alkyl group having 12 carbon atoms Alkyl glycosides with a sugar condensation degree of 1.3

Step 3-2
After Step 3-1, 0.3 mL of the following bactericidal composition 1 was applied to the bottom surface of the test piece on which the stain liquid was applied.
* Fungicide composition 1
Polylysine ^{(* 6)} 0.1% by mass
Protamine ^{(* 7)} 0.1% by mass
Benzyl alcohol ^{(* 8)} 0.2% by mass
Water balance Adjusted to pH 7.5 (20 ° C) with hydrochloric acid Total 100% by mass
* 6 ε-polylysine, food additive, manufactured by JNC Corporation, weight average molecular weight 4,700
* 7 Salmon-derived protamine, protamine hydrochloride, processed food, manufactured by Maruha Nichiro Foods, Ltd. * 8 Food additives

Examples 4-1 to 4-3
In Example 1-2, the same evaluation was performed with the bacterial solution concentration of Pseudomonas aeruginosa ATCC 15692 as OD = 0.01. However, the application amount of the bactericide composition was 0.1 mL, 0.3 mL, or 0.5 mL. The test pieces were stored at room temperature (25 ° C.) for 1 hour in an open system in a draft. The results are shown in Table 4.

Examples 4-4 to 4-6
In Examples 4-1 to 4-3, the same evaluation was performed using Staphylococcus aureus NBRC13276 instead of Pseudomonas aeruginosa ATCC15692. The results are shown in Table 4.

Formulation Example Table 5 shows an example of the food processing equipment or cooking utensil composition of the present invention. The chemicals used are the same as those in Table 1. The nonionic surfactant is Emazole L-120V (manufactured by Kao Corporation: polyoxyethylene (average added mole number 20) sorbitan monolaurate).

Claims (6)

(A) polylysine, (b) protamine, and (c) benzyl alcohol, and the mass ratio of the content of (a) to the content of (b) is [content of (a)] / [(b ) Content] is 0.1 or more and 2.0 or less, and the mass ratio of the content of (a) to the total content of (b) and the content of (c) is [( A fungicide composition for food processing equipment or cooking utensils , which is 0.1 to 10 in terms of (a) content + (b) content] / [(c) content] . The total content and the content of (b) of (a) 0.05 wt% or more and 1 mass%, claim 1 Symbol placement of fungicidal compositions. A method for sterilizing food processing equipment or cooking utensils, wherein the fungicidal composition according to claim 1 or 2 is attached to the food processing equipment or cooking utensils. After application of the disinfectant composition, (a), (b) or (c) holds the state of adhering to the food processing equipment or utensils, and time for holding is more than 15 minutes, according to claim 3, wherein Sterilization method. The sterilization method according to claim 3 or 4 , wherein the food processing or cooking is performed in a state where (a), (b) or (c) is attached to the food processing equipment or the cooking utensil after applying the bactericidal composition. The disinfectant composition is processed into food so that the total adhesion amount of (a) and (b) is 4 × 10 ⁻⁶ g / cm ² or more and 8 × 10 ⁻⁵ g / cm ² or less. The sterilization method according to any one of claims 3 to 5 , wherein the sterilization method is attached to equipment or cooking utensil.