JPH0511952B2 - - Google Patents
Info
- Publication number
- JPH0511952B2 JPH0511952B2 JP63047933A JP4793388A JPH0511952B2 JP H0511952 B2 JPH0511952 B2 JP H0511952B2 JP 63047933 A JP63047933 A JP 63047933A JP 4793388 A JP4793388 A JP 4793388A JP H0511952 B2 JPH0511952 B2 JP H0511952B2
- Authority
- JP
- Japan
- Prior art keywords
- magnesium chloride
- milk
- water
- sterilization
- bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 claims description 70
- 229910001629 magnesium chloride Inorganic materials 0.000 claims description 35
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 8
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000003651 drinking water Substances 0.000 claims description 5
- 235000020188 drinking water Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 description 17
- 244000309466 calf Species 0.000 description 17
- 230000000844 anti-bacterial effect Effects 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 241000283690 Bos taurus Species 0.000 description 5
- 206010012735 Diarrhoea Diseases 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 208000024891 symptom Diseases 0.000 description 5
- 241000588724 Escherichia coli Species 0.000 description 4
- 210000000481 breast Anatomy 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000012752 auxiliary agent Substances 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005802 health problem Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 231100000053 low toxicity Toxicity 0.000 description 2
- 208000004396 mastitis Diseases 0.000 description 2
- 230000001404 mediated effect Effects 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 239000000645 desinfectant Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003966 growth inhibitor Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Dairy Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Non-Alcoholic Beverages (AREA)
Description
【発明の詳細な説明】
「産業条の利用分野」
本発明は、塩化マグネシウムを利用した牛乳、
果汁、飲料水等液体の殺菌及び消毒方法に関する
ものである。[Detailed description of the invention] "Field of industrial application" The present invention provides milk using magnesium chloride,
This invention relates to methods for sterilizing and disinfecting liquids such as fruit juice and drinking water.
「従来の技術及びその問題点」
従来これら牛乳、果汁、飲料水等の液体の殺
菌、消毒に使用される殺菌料は、周知のように殺
菌作用を有することからそれだけ毒性も強いもの
が多かつた。``Prior art and its problems'' As is well known, the sterilizing agents used to sterilize and disinfect liquids such as milk, fruit juice, and drinking water are often highly toxic because they have a sterilizing effect. Ta.
またこれに類する技術文献としては、特開昭58
−209957号に醤油に塩化マグネシウム等を添加す
る構成が開示されております。 In addition, similar technical documents include JP-A-58
-209957 discloses a composition in which magnesium chloride, etc. is added to soy sauce.
また特開昭57−102136号に塩化マグネシウムイ
オンが魚肉内に浸透することにより、魚卵の蛋白
質を引き締める結果、食料用魚卵の品質の低下防
止に役立つこと等が開示されている。 Further, JP-A No. 57-102136 discloses that magnesium chloride ions permeate into fish meat to tighten the protein in fish roe, thereby helping to prevent deterioration in the quality of fish roe for food.
更に前述のようなこの種技術文献の刊行物に
は、合成清酒、材木の防腐のために、塩化マグネ
シウムを補助助剤として使用することが開示され
ている。 Further, publications of this type of technical literature as mentioned above disclose the use of magnesium chloride as an auxiliary agent for the preservation of synthetic sake and wood.
「発明が解決しようとする問題点」
従来の一般的な殺菌料は、殺菌性が優れている
反面、その毒性も強く、その取り扱いに注意と慎
重な対応が要求されるものであるし、殊に食料品
に関係する殺菌及び消毒では、少なからず悪影響
を与えているものであり、問題があること。``Problems to be solved by the invention'' Although conventional general disinfectants have excellent bactericidal properties, they are also highly toxic and require special care and handling. Sterilization and disinfection related to foodstuffs has a considerable negative impact and is problematic.
その他の技術文献は、塩化マグネシウムを微生
物の発育阻止剤等の補助剤として使用するに留ま
り、それ以上の利用の仕方には言及していないこ
と。 Other technical documents only use magnesium chloride as an auxiliary agent such as a microbial growth inhibitor, and do not mention how to use it beyond that.
更には品質の低下防止を目的としており、その
殺菌及び消毒に於ける、塩化マグネシウムの特性
を採用することについては開示されておらず、未
解決の問題とされている。 Furthermore, the purpose is to prevent quality deterioration, and the use of the characteristics of magnesium chloride for sterilization and disinfection is not disclosed and is considered an unresolved problem.
従来、牛乳の加熱殺菌では、当該加熱殺菌され
る過程で、カルシウム蛋白質に変換される。よつ
て、成体中の弱アルカリ性の血液との結合で、カ
ルシウム結晶が生成され、換言すれば、キレート
作用が発生する栄養素となり、健康上問題があ
る。 Conventionally, in heat sterilization of milk, milk is converted into calcium protein during the heat sterilization process. Therefore, when it combines with the weakly alkaline blood of an adult, calcium crystals are produced, in other words, it becomes a nutrient that has a chelating effect, which poses health problems.
「問題点を解決するための手段」
上記に鑑み本発明は、毒性が低く、その効果が
確実でかつ持続性があり、食品類に使用して何等
悪影響を与えず、かつキレート作用が発生しない
高蛋白の栄養素となり得る液体食品類を得る殺菌
及び消毒方法を提供するものであり、その要旨
は、常温（通常75℃前後）の状態でなる牛乳、果
汁、飲料水類等の液体中の水に対して殺菌力を有
する塩化マグネシウムを、前記液体に少量添加す
るようにした構成である。"Means for Solving the Problems" In view of the above, the present invention has low toxicity, reliable and long-lasting effects, does not have any adverse effects when used in foods, and does not generate chelating effects. It provides a sterilization and disinfection method for obtaining liquid foods that can be a high-protein nutrient. The structure is such that a small amount of magnesium chloride, which has a bactericidal effect on bacteria, is added to the liquid.
「実施例」 以下、本発明の一実施例を説明する。"Example" An embodiment of the present invention will be described below.
先ず本発明者の出願に係る特公平１−15263号
の“豆腐の製造方法”に於ける実験で会得した、
塩化マグネシウムが水に対して一定の組成を保つ
性質があること、及びこの塩化マグネシウムが水
に対して一定の殺菌性があること、例えば、乳酸
菌、大腸菌等のように水を媒介とする菌を制菌又
は殺菌する効果があり、かつ又同時に糖を媒介と
する菌を活性化する特性がある。よつて、水に対
して2ppmの雰囲気下で各種菌をほぼ撲滅させる
殺菌力を有しているという実験例に着目し、本発
明を創作した。 First, we learned through experiments in the "Tofu manufacturing method" of Japanese Patent Publication No. 1-15263 filed by the present inventor.
Magnesium chloride has the property of maintaining a certain composition in water, and this magnesium chloride has a certain bactericidal property against water, for example, it is effective against water-borne bacteria such as lactic acid bacteria and Escherichia coli. It has a bacteriostatic or bactericidal effect, and at the same time has the property of activating sugar-mediated bacteria. Therefore, the present invention was created by focusing on an experimental example showing that the product had the bactericidal ability to almost eradicate various bacteria in an atmosphere of 2 ppm in water.
そこで、実施例を具体的に説明すると、牛乳、
果汁、飲料水等の液体では、概ね１リツトルに対
して固形塩化マグネシウム0.002〜３ｇを添加す
る。例えば、牛乳では、牛の乳房を３〜５ｇの水
溶性塩化マグネシウムで消毒し、搾乳された乳１
リツトルに対して、固定塩化マグネシウムを
0.002〜３ｇ入れ、その後、ホモジナイザーによ
つて均一に乳化混合させ、ついですぐに冷却す
る。望ましくは密封状態で冷却するとよい。 Therefore, to specifically explain the examples, milk,
For liquids such as fruit juice and drinking water, approximately 0.002 to 3 g of solid magnesium chloride is added to 1 liter. For example, for cow's milk, the cow's udder is disinfected with 3-5 g of water-soluble magnesium chloride, and 1
Fixed magnesium chloride for liters
Add 0.002 to 3 g, then emulsify and mix uniformly using a homogenizer, and then cool immediately. It is preferable to cool it in a sealed state.
このように温度変化を与えることにより、その
殺菌効果が一層促進されものと思われる。以後は
従来と同様に濾過、充填等の過程を経て貯蔵され
る。そして、この実施例によれば、大腸菌が０
で、その他の細菌数が１ｇ中1000程度となつた。
したがつて、従来の通常行われている殺菌方法例
えば低温殺菌、高温殺菌等という煩わしい手間
と、過程を要せず簡易に殺菌及び消毒ができるも
のである。 It is thought that the sterilizing effect is further promoted by applying temperature changes in this manner. Thereafter, it is stored after undergoing processes such as filtration and filling in the same way as in the past. According to this example, E. coli is 0.
The number of other bacteria was about 1000 per gram.
Therefore, sterilization and disinfection can be easily carried out without requiring the troublesome steps and processes of conventional sterilization methods such as low temperature sterilization and high temperature sterilization.
実施例
牛乳１リツトルに対して固形の塩化マグネシウ
ム0.02ｇ添加し、この塩化マグネシウムが含有す
る牛乳を仔牛に与え場合では、仔牛の特性である
いわゆる仔牛が生後２〜３日目に、自己の行動範
囲で接する器物をなめたり、すつたりするような
状況下に於いても、仔牛は菌に汚染されることな
く疾病具体的には下痢の症状は発生しないもので
ある。Example: When 0.02g of solid magnesium chloride is added to 1 liter of milk and the milk containing this magnesium chloride is fed to a calf, the so-called calf, which is a characteristic of calves, changes its own behavior on the 2nd or 3rd day after birth. Even when calves are exposed to licking or scraping objects that they come into contact with, they are not contaminated with bacteria and do not develop any symptoms of disease, specifically diarrhea.
尚、従来通り仔牛に塩化マグネシウムが含有す
る牛乳が与えられていない場合は、仔牛は下痢の
症状を発生し、場合によつては死因の基となるも
のである。 In addition, if calves are not fed milk containing magnesium chloride as usual, the calves will develop symptoms of diarrhea, which may be the cause of death in some cases.
更に仔牛に前記塩化マグネシウムを含有する牛
乳を与えていると、仮に仔牛の排便を仔犬が食
べ、その直後この仔犬が、仔牛の口をなめると、
この仔牛は下痢の症状を呈することがなく、極め
て元気に生育できる。 Furthermore, if a calf is fed milk containing the above-mentioned magnesium chloride, if the puppy eats the calf's feces and immediately licks the calf's mouth,
These calves do not exhibit any symptoms of diarrhea and are able to grow extremely vigorously.
しかるに、仔牛に通常の牛乳を与えていると、
仔牛の排便を仔犬が食べ、その直後この仔犬が、
仔牛の口をなめる前述の行動をすると、この仔牛
は下痢の症状を呈する。そして、場合により死因
の基となるものである。 However, when calves are fed regular milk,
A puppy eats the calf's defecation, and immediately after that, this puppy...
If the calf engages in the aforementioned behavior of licking its mouth, the calf will develop symptoms of diarrhea. In some cases, it is the basis of the cause of death.
実施例
仔牛への牛乳の付与にあたつて、牛乳１リツト
ルに対して固形塩化マグネシウム３ｇを入れ、こ
の牛乳を仔牛に与えたところ、仔牛は下痢の症状
を呈せず、逆に元気よく行動すること。並びにそ
の成長の向上が大いに期待できるものである。Example: When giving milk to a calf, 3g of solid magnesium chloride was added to 1 liter of milk, and when this milk was given to the calf, the calf did not show any symptoms of diarrhea and on the contrary behaved energetically. to do. In addition, we can expect a great deal of improvement in its growth.
実施例
尚、牛乳、水等には元来塩化マグネシウムとか
塩素が含有されているので、本発明では、固形の
塩化マグネシウムの添加量は、一定の限界がある
もののその条件、含有量の大小等により幾分変更
する。Examples Since milk, water, etc. originally contain magnesium chloride and chlorine, in the present invention, the amount of solid magnesium chloride to be added has a certain limit, but the conditions, the size of the content, etc. change somewhat.
具体的には、正常な蛋白質を基本とする飼料
と、いわゆるバイパス蛋白質を基本とする飼料を
投与した牛より搾乳される牛乳とでは、そのなか
に含有される塩化マグネシウム、塩素等が異なる
こと。また水の汚れの程度によりその添加量は幾
分上下がありますが、通常は塩化マグネシウムの
特性、即ち、塩化マグネシウムが水に対して一定
の組成を保つ性質があること、及び塩化マグネシ
ウムが水に対して一定の殺菌性があることよりし
て、例えば、水の場合では塩化マグネシウムが水
に溶ける範囲50％が最高値と考えられるが、望ま
しくは略2ppm〜4ppmの範囲がよい。 Specifically, there are differences in magnesium chloride, chlorine, etc. contained in feeds based on normal protein and milk expressed from cows fed feeds based on so-called bypass proteins. The amount added varies depending on the degree of contamination of the water, but it is usually due to the characteristics of magnesium chloride, that is, the ability of magnesium chloride to maintain a constant composition in water, and the fact that magnesium chloride does not react with water. For example, in the case of water, the maximum solubility of magnesium chloride in water is considered to be 50%, but it is preferably in the range of about 2 ppm to 4 ppm.
尚、牛乳に添加する場合は、牛乳1000リツトル
で100ｇ添加し、80℃以上加熱することにより蛋
白凝固すること、及び通常1000リツトル500ｇま
でであれば、物性の変化がないこと、並びに塩化
マグネシウムには前述の殺菌及び制菌の効果があ
ること等から総合判断すると、１リツトルに対し
て0.02〜５ｇが妥当である。この添加量であれば
苦みがなく、牛乳の味に変化がなく何ら違和感が
ないことよりして妥当と考えられる処である。 When adding to milk, add 100g to 1000 liters of milk and heat it above 80℃ to coagulate the protein, and if it is added up to 500g per 1000 liters, there will be no change in physical properties, and magnesium chloride Judging from the above-mentioned bactericidal and antibacterial effects, it is appropriate to use 0.02 to 5 g per liter. This amount of addition is considered appropriate since there is no bitterness, no change in the taste of the milk, and no discomfort.
参考実施例
牛の乳房炎について、牛の乳房は、腔や排泄口
の下にあるため、排泄中に含まれる各種雑菌（通
常乳酸菌、大腸菌）が乳頭を伝わつていわゆる外
部より乳房内に侵入し、その結果として乳房炎に
かかる。Reference Example Concerning mastitis in cows, since the cow's udder is located in the cavity and under the excretory opening, various bacteria (usually lactic acid bacteria and E. coli) contained in the cow's excrement can travel to the teat and enter the udder from the outside. , resulting in mastitis.
これを防止するためには、乳房を水１リツトル
に対して固形塩化マグネシウム10〜100ｇを入れ、
この水溶性塩化マグネシウムで消毒、塗布等する
ことにより、雑菌の乳房内への侵入をほぼ完全に
防止できるものである。 To prevent this, add 10 to 100 g of solid magnesium chloride to 1 liter of water.
By disinfecting and applying this water-soluble magnesium chloride, it is possible to almost completely prevent bacteria from entering the breast.
以上詳述したように、本発明では、固形等の塩
化マグネシウムが水に対して一定の組成を保とす
うする特性があることから、先ず、水を媒介とす
る菌を制菌させる効能があること、次にこの塩化
マグネシウムは水を媒介とする菌に対して一定の
殺菌性があることから、例えば、乳酸菌、大腸菌
等のように水を媒介とする菌を、制菌又は殺菌す
る効果があること、又同時に糖を媒介とする菌を
活性化する特性がある。 As detailed above, in the present invention, solid magnesium chloride has the property of maintaining a constant composition with respect to water, so first of all, it has the effect of inhibiting water-borne bacteria. Secondly, since this magnesium chloride has a certain bactericidal property against water-borne bacteria, it has the effect of inhibiting or killing water-borne bacteria such as lactic acid bacteria and Escherichia coli. It also has the property of activating sugar-mediated bacteria.
よつて、前述の如く、2ppmの雰囲気下で各種
菌をほぼ撲滅させる殺菌力を有していることによ
り、前述の如く、殺菌及び消毒が可能となつた。 Therefore, as mentioned above, it has a bactericidal ability to almost eradicate various bacteria in an atmosphere of 2 ppm, making sterilization and disinfection possible.
「発明の効果」
本発明は以上詳述した通りであつて、塩化マグ
ネシウムの前述の特性を利用する殺菌及び消毒方
法であるので、従来のように煩わしい手間を要さ
ず、殺菌及び消毒が可能となるし、本発明者の実
験結果では、前述の如く方法で殺菌の均質化が達
成されると思われる。更に塩化マグネシウムは毒
性も低い（ほぼその毒性は０である）こと、添加
量が少量でよいことから安心して使用することが
でき、これらが含有する牛乳、果汁、飲料水等を
摂取しても何ら健康上に於いて問題がなく、逆に
塩化マグネシウムが有する特性で有用な菌の働き
を活性化すること、及び牛乳中等液体に含有する
蛋白質のアミノ酸への確実な分解とを介して、よ
り味と栄養価の優れた牛乳、果汁等を飲食するこ
とが可能となると思われる。"Effects of the Invention" The present invention is as detailed above, and is a sterilization and disinfection method that utilizes the above-mentioned properties of magnesium chloride, so sterilization and disinfection can be carried out without the troublesome labor required in the conventional methods. According to the experimental results of the present inventor, it seems that homogenization of sterilization can be achieved by the method described above. Furthermore, magnesium chloride has low toxicity (almost 0 toxicity) and can be used with confidence as only a small amount is needed, and even if you ingest milk, fruit juice, drinking water, etc. that contain magnesium chloride. There are no health problems; on the contrary, the properties of magnesium chloride activate the functions of useful bacteria, and the reliable decomposition of proteins contained in liquids such as milk into amino acids makes it more effective. It is thought that it will be possible to eat and drink milk, fruit juice, etc. that have excellent taste and nutritional value.
更に本発明は、常温に於ける殺菌及び消毒方法
であるので、味とか、蛋白質等の変化がない牛乳
等を飲食できること、及びその保存期間は、従来
とほぼ同様に長期保存が可能となること、又は牛
乳中の蛋白質をほぼ完全にアミノ酸に分解した状
態での保存が可能となる等の効果がある。 Furthermore, since the present invention is a sterilization and disinfection method at room temperature, it is possible to eat and drink milk with no change in taste or protein, and it can be stored for a long time, almost the same as conventional methods. Alternatively, the protein in milk can be stored in a state where it has been almost completely decomposed into amino acids.
更に本発明では、常温に於いての殺菌及び消毒
であるので、従来の高温殺菌による弊害、例え
ば、変質、まろやかな味の欠如及び舌触りの悪化
等を一掃できること、及び前述の如く、キレート
作用の発生しない有用な栄養素となり得る卓効が
ある。 Furthermore, since the present invention performs sterilization and disinfection at room temperature, the disadvantages caused by conventional high temperature sterilization, such as deterioration, lack of mellow taste, and deterioration of texture, can be eliminated, and as mentioned above, the chelating effect can be eliminated. It has great effects and can be a useful nutrient that does not occur.
また本発明で殺菌及び消毒された牛乳等の液体
を効率的に摂取することにより、厚生省が目標と
するカルシウム摂取量（略300mg）の確保が達成
される。 Furthermore, by efficiently ingesting liquids such as milk that have been sterilized and disinfected according to the present invention, the amount of calcium intake targeted by the Ministry of Health and Welfare (approximately 300 mg) can be achieved.
Claims (1)
殺菌力を有する塩化マグネシウムを、前記液体に
少量添加するようにした塩化マグネシウムを利用
する殺菌及び消毒方法。1. A sterilization and disinfection method using magnesium chloride, which has a sterilizing effect on water in liquids such as milk, fruit juice, and drinking water, by adding a small amount of magnesium chloride to the liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63047933A JPS6413981A (en) | 1988-03-01 | 1988-03-01 | Method for sterilization and disinfection utilizing magnesium chloride |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63047933A JPS6413981A (en) | 1988-03-01 | 1988-03-01 | Method for sterilization and disinfection utilizing magnesium chloride |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6413981A JPS6413981A (en) | 1989-01-18 |
| JPH0511952B2 true JPH0511952B2 (en) | 1993-02-16 |
Family
ID=12789175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63047933A Granted JPS6413981A (en) | 1988-03-01 | 1988-03-01 | Method for sterilization and disinfection utilizing magnesium chloride |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6413981A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019209255A (en) * | 2018-06-05 | 2019-12-12 | マグプロ機能性食品 株式会社 | water |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0497619U (en) * | 1991-01-07 | 1992-08-24 | ||
| JPH081780Y2 (en) * | 1992-01-29 | 1996-01-24 | 積水化成品工業株式会社 | Nut mounting device |
| JPH05285750A (en) * | 1992-04-09 | 1993-11-02 | Seiichiro Takasaki | Nut screw-in device |
| JP3783752B2 (en) * | 1997-10-02 | 2006-06-07 | 雪印乳業株式会社 | Magnesium fortified dairy products |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54126778A (en) * | 1978-02-24 | 1979-10-02 | Suomen Laeaeketehdas Oy Salco | Production of food composition |
| JPS57102136A (en) * | 1980-12-16 | 1982-06-25 | Toyomichi Nagasaka | Fish roe processing for storage |
-
1988
- 1988-03-01 JP JP63047933A patent/JPS6413981A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS54126778A (en) * | 1978-02-24 | 1979-10-02 | Suomen Laeaeketehdas Oy Salco | Production of food composition |
| JPS57102136A (en) * | 1980-12-16 | 1982-06-25 | Toyomichi Nagasaka | Fish roe processing for storage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019209255A (en) * | 2018-06-05 | 2019-12-12 | マグプロ機能性食品 株式会社 | water |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6413981A (en) | 1989-01-18 |
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