JPH08131143A - Washing of food - Google Patents
Washing of foodInfo
- Publication number
- JPH08131143A JPH08131143A JP30290194A JP30290194A JPH08131143A JP H08131143 A JPH08131143 A JP H08131143A JP 30290194 A JP30290194 A JP 30290194A JP 30290194 A JP30290194 A JP 30290194A JP H08131143 A JPH08131143 A JP H08131143A
- Authority
- JP
- Japan
- Prior art keywords
- fatty acid
- food
- washing
- cleaning
- acid ester
- 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.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 56
- 238000005406 washing Methods 0.000 title abstract description 23
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 37
- 229930195729 fatty acid Natural products 0.000 claims abstract description 37
- 239000000194 fatty acid Substances 0.000 claims abstract description 37
- 238000000034 method Methods 0.000 claims abstract description 30
- -1 saccharide fatty acid ester Chemical class 0.000 claims abstract description 25
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims description 30
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical group [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 20
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 18
- 239000012459 cleaning agent Substances 0.000 claims description 14
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 239000005720 sucrose Substances 0.000 claims description 10
- 125000004432 carbon atom Chemical group C* 0.000 claims description 6
- 239000000470 constituent Substances 0.000 claims description 6
- 230000002070 germicidal effect Effects 0.000 claims description 2
- 239000000645 desinfectant Substances 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 15
- 235000013399 edible fruits Nutrition 0.000 abstract description 12
- 241000894006 Bacteria Species 0.000 abstract description 10
- 230000001954 sterilising effect Effects 0.000 abstract description 9
- 239000003206 sterilizing agent Substances 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 2
- 229910052799 carbon Inorganic materials 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 241000208822 Lactuca Species 0.000 description 14
- 235000003228 Lactuca sativa Nutrition 0.000 description 14
- 239000007864 aqueous solution Substances 0.000 description 14
- 239000003599 detergent Substances 0.000 description 14
- 230000000694 effects Effects 0.000 description 13
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 210000004027 cell Anatomy 0.000 description 7
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 6
- 240000008067 Cucumis sativus Species 0.000 description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 6
- 239000000460 chlorine Substances 0.000 description 6
- 229910052801 chlorine Inorganic materials 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 241000167854 Bourreria succulenta Species 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 239000003899 bactericide agent Substances 0.000 description 5
- 235000019693 cherries Nutrition 0.000 description 5
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 150000001447 alkali salts Chemical class 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011890 sandwich Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品の洗浄方法、特に
生食用の野菜や果物などの食品に付着した細菌を殺菌又
は除菌することを目的とする食品の洗浄方法に関するも
のである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for cleaning foods, and more particularly to a method for cleaning foods for the purpose of sterilizing or sterilizing bacteria adhering to foods such as vegetables and fruits for raw eating.
【０００２】[0002]
【従来の技術】近年、食生活は調理の簡便化、多様化の
方向に進み、カット野菜や野菜サラダ、サンドイッチな
どの調理済食品が多く利用されるようになってきた。し
かし、かつては家庭で作ってすぐに食するものであった
サラダなどが、流通にのることで調理されてから食する
までの時間が長くなったり、大量調理のために原材料の
野菜の洗浄が不充分になるなどして、これらの食品特に
生食野菜を用いた調理済食品の細菌汚染が問題になって
いる。2. Description of the Related Art In recent years, dietary habits have become easier and more diversified, and cooked foods such as cut vegetables, vegetable salads and sandwiches have come to be widely used. However, once a salad was made at home and eaten immediately, it will take longer to be eaten from being cooked due to its distribution, or the washing of the raw materials vegetables for mass cooking. However, bacterial contamination of prepared foods using these foods, especially raw vegetables, has become a problem.
【０００３】これに対して「弁当及びそうざいの衛生規
範」（昭和５４年６月２９日環食第１６１号）には「弁
当やそうざいに用いる生食用の野菜及び果物は特に充分
洗浄し、次亜塩素酸ナトリウム（遊離残留塩素１００ｐ
ｐｍ以上）に約１０分間浸漬した後、十分な流水ですす
ぎ洗いを行なう等の殺菌を行なうこと」とされている。On the other hand, "Hygiene Standards for Bento and Sozai" (January 29, 1979, No. 161 of Ring Food) states that "Vegetables and fruits used for lunch and sozai are washed thoroughly. , Sodium hypochlorite (free residual chlorine 100p
After immersing in water for 10 minutes or more, sterilize by rinsing with sufficient running water. "
【０００４】そして実際生食用の野菜や果物の殺菌に
は、遊離残留塩素濃度約２００ｐｐｍの次亜塩素酸ナト
リウム水溶液に１０分間浸漬し、その後流水で充分にす
すぐ方法が行なわれていることが多い。[0004] Actually, for sterilization of vegetables and fruits for raw eating, a method of immersing in an aqueous solution of sodium hypochlorite having a free residual chlorine concentration of about 200 ppm for 10 minutes and then sufficiently rinsing with running water is often used. .
【０００５】[0005]
【発明が解決しようとする課題】しかしながら、この次
亜塩素酸ナトリウムによる洗浄だけでは満足できるレベ
ルにまで野菜や果物に残留する菌数を下げることはでき
ておらず、野菜や果物に付着した細菌を殺菌又は除菌す
る有効な方法が望まれている。However, it is not possible to reduce the number of bacteria remaining in vegetables and fruits to a satisfactory level only by washing with sodium hypochlorite, and bacteria attached to vegetables and fruits cannot be reduced. There is a demand for an effective method for sterilizing or eliminating bacteria.
【０００６】本発明の目的は、調理済食品などの原材料
の野菜や果物に付着した細菌を満足できるレベルにまで
殺菌又は除菌できる洗浄方法を提供することにある。An object of the present invention is to provide a cleaning method capable of sterilizing or sterilizing bacteria adhering to raw materials such as cooked foods such as vegetables and fruits to a satisfactory level.
【０００７】[0007]
【課題を解決するための手段】以上の実状に鑑み、鋭意
研究の結果、特定の脂肪酸エステルを食品の洗浄剤と
し、更に殺菌料と併用して洗浄することによって、上記
課題が解決できることを見出し、本発明に到達した。[Means for Solving the Problems] In view of the above circumstances, as a result of earnest research, it was found that the above problems can be solved by using a specific fatty acid ester as a detergent for food and further washing it in combination with a sterilizing agent. Has reached the present invention.
【０００８】すなわち、炭素数が８〜１４の脂肪酸を構
成脂肪酸とするショ糖脂肪酸エステル１〜４０重量％及
び／又は、炭素数が８〜１４の脂肪酸を構成脂肪酸とす
るグリセリン脂肪酸エステル１〜６重量％を含有する食
品用洗浄剤と殺菌料を用いて食品を洗浄することを特徴
とする食品の洗浄方法である。That is, 1 to 40% by weight of a sucrose fatty acid ester having a fatty acid having 8 to 14 carbon atoms as a constituent fatty acid and / or glycerin fatty acid ester 1 to 6 having a fatty acid having 8 to 14 carbon atoms as a constituent fatty acid. It is a method of cleaning foods, which comprises cleaning the foods with a food cleaning agent and a bactericidal agent, the foods containing a weight percent of the food.
【０００９】（手段を構成する要件）本発明に使用する
食品用洗浄剤を構成するショ糖脂肪酸エステル及びグリ
セリン脂肪酸エステルは構成脂肪酸の炭素数が８〜１４
であることが必要である。構成脂肪酸の飽和，不飽和は
どちらでも構わない。ショ糖脂肪酸エステルとグリセリ
ン脂肪酸エステルの食品用洗浄剤に占める割合は各々１
〜４０重量％，１〜６重量％であることが必須である。(Requirements Constituting Means) The sucrose fatty acid ester and glycerin fatty acid ester constituting the detergent for food used in the present invention have a fatty acid having 8 to 14 carbon atoms.
It is necessary to be. It does not matter whether the constituent fatty acids are saturated or unsaturated. The ratio of sucrose fatty acid ester and glycerin fatty acid ester in the food cleaning agent is 1 each.
It is indispensable that the content is -40% by weight and 1-6% by weight.
【００１０】本発明に使用する殺菌料は食品添加物とし
て認められているものであればよく、具体的には、次亜
塩素酸ナトリウム、過酸化水素、高度サラシ粉がある。
この中では次亜塩素酸ナトリウムが好ましい。The sterilizing agent used in the present invention may be any one recognized as a food additive, and specific examples thereof include sodium hypochlorite, hydrogen peroxide, and high-grade mash powder.
Of these, sodium hypochlorite is preferred.
【００１１】前記食品用洗浄剤には、その他の成分とし
て水、アルコール類、有機酸又はそのアルカリ塩、糖類
を配合してもよい。アルコール類は食品添加物として認
められているアルコール類であればよく、具体的にはエ
タノール、プロピレングリコール、グリセリンなどが挙
げられる。As the other ingredients, water, alcohols, organic acids or alkali salts thereof, and saccharides may be added to the food cleaning agent. The alcohol may be any alcohol recognized as a food additive, and specific examples thereof include ethanol, propylene glycol and glycerin.
【００１２】有機酸又はそのアルカリ塩は食品添加物と
して認められているもので、具体的には酢酸、乳酸、コ
ハク酸、フマル酸、シュウ酸、リンゴ酸、クエン酸、な
どが挙げられ、そのアルカリ塩としてはナトリウム、カ
リウムなどの塩が挙げられる。Organic acids or their alkali salts are recognized as food additives, and specific examples thereof include acetic acid, lactic acid, succinic acid, fumaric acid, oxalic acid, malic acid and citric acid. Examples of the alkali salt include salts such as sodium and potassium.
【００１３】又糖類は具体的にはショ糖、ブドウ糖、ソ
ルビトール、デキストリン等が用いられる。Further, as the saccharide, specifically, sucrose, glucose, sorbitol, dextrin and the like are used.
【００１４】本発明の洗浄方法の対象となる食品は洗浄
した後、生で食する食品及びそうざい、加工食品などの
原料となる食品で具体的には野菜、果物、魚類などであ
る。The foods to which the cleaning method of the present invention is applied are raw foods that are eaten raw after cleaning, and foods that are raw materials such as soy sauce and processed foods, specifically, vegetables, fruits and fishes.
【００１５】野菜や果物を洗浄する時の食品用洗浄剤と
殺菌料を用いた洗浄の仕方は、 （ａ）野菜や果物をまず食品用洗浄剤を０．２〜１重量
％に希釈した水溶液で洗浄してから、殺菌料に希釈した
水溶液で洗浄し、すすぎを行なう方法。（殺菌料の使用
濃度は、次亜塩素酸ナトリウム、高度サラシ粉の場合は
遊離塩素濃度が１００〜３００ｐｐｍの水溶液とし、過
酸化水素の場合は１〜３重量％水溶液とする。） （ｂ）殺菌料に希釈した水溶液で洗浄した後、食品用洗
浄剤を０．２〜１重量％に希釈した水溶液で洗浄し、す
すぎを行なう方法。（殺菌料の濃度は（ａ）と同じであ
る。） （ｃ）食品用洗浄剤０．２〜１重量％と、（ａ）と同じ
殺菌料濃度になるように同時に希釈した水溶液で洗浄
し、すすぎを行なう方法。 があるが、殺菌料の水溶液の洗液疲労の観点から方法
（ａ）が最も好ましい。For cleaning vegetables and fruits using a food cleaning agent and a sterilizing agent, (a) an aqueous solution in which the vegetables and fruits are first diluted with the food cleaning agent to 0.2 to 1% by weight After rinsing with, wash with an aqueous solution diluted with a germicide and rinse. (The use concentration of the bactericide is an aqueous solution having a free chlorine concentration of 100 to 300 ppm in the case of sodium hypochlorite and highly-refined powder, and an aqueous solution of 1 to 3% by weight in the case of hydrogen peroxide.) (B) A method of rinsing after washing with an aqueous solution diluted with a sterilizing agent, followed by washing with an aqueous solution containing 0.2 to 1% by weight of a food cleaning agent. (The concentration of the sterilizing agent is the same as that of (a).) (C) The detergent for food is washed with 0.2 to 1% by weight and an aqueous solution which is simultaneously diluted to have the same sterilizing agent concentration as that of (a). , How to rinse. However, the method (a) is most preferable from the viewpoint of fatigue of washing the aqueous solution of the sterilizing agent.
【００１６】[0016]
【作用】殺菌料は食品に付着した細菌を殺菌する効果を
持っている。しかし、前述したようにそれだけでは不充
分なのが現状である。しかしながら、ショ糖脂肪酸エス
テル及びグリセリン脂肪酸エステルはその浸透力によ
り、細菌の菌体表面を損傷し、そこへ殺菌料が進入する
ことで殺菌効果を増強する効果を持っている。又、ショ
糖脂肪酸エステル、グリセリン脂肪酸エステル自身も洗
浄成分であり、食品に付着した細菌を除去する効果を持
っている。[Function] The bactericide has an effect of sterilizing bacteria attached to food. However, as described above, the current situation is that it is not enough. However, sucrose fatty acid ester and glycerin fatty acid ester have the effect of enhancing the bactericidal effect by damaging the bacterial cell surface due to its osmotic force and allowing the bactericide to enter there. In addition, sucrose fatty acid ester and glycerin fatty acid ester themselves are cleaning components and have an effect of removing bacteria adhering to food.
【００１７】そしてその効果は、構成脂肪酸の炭素数が
８〜１４のものが最も高く、食品用洗浄剤としては通常
１００〜５００倍に希釈して使用するので、食品用洗浄
剤中に占めるショ糖脂肪酸エステル、グリセリン脂肪酸
エステルの割合は各々１〜４０重量％、１〜６重量％が
必要で、１重量％未満では充分な効果が無く、ショ糖脂
肪酸エステルが４０重量％又はグリセリン脂肪酸エステ
ルが６重量％を超える量を入れても、それ以上の効果は
見られない。The effect is highest when the constituent fatty acid has 8 to 14 carbon atoms, and since it is usually diluted 100 to 500 times as a food cleaning agent, it is used in the food cleaning agent. The proportions of sugar fatty acid ester and glycerin fatty acid ester are required to be 1 to 40% by weight and 1 to 6% by weight, respectively, and if less than 1% by weight, there is no sufficient effect, and sucrose fatty acid ester is 40% by weight or glycerin fatty acid ester is Even if the amount exceeds 6% by weight, no further effect is observed.
【００１８】[0018]
【実施例】殺菌料として次亜塩素酸ナトリウムを例にと
って、本発明の様に食品用洗浄剤と併用して洗浄する方
法３種類と、次亜塩素酸ナトリウムのみで洗浄する方法
とで、野菜や果物を洗浄し、洗浄効果を比較した。[Examples] Taking sodium hypochlorite as an example of a bactericidal agent, three kinds of methods of washing in combination with a food cleaning agent as in the present invention and a method of washing only with sodium hypochlorite were used to produce vegetables. And fruits were washed, and the cleaning effects were compared.
【００１９】実施例１〜１１及び比較例１〜３ １．レタスに対する洗浄効果 Examples 1-11 and Comparative Examples 1-3 1. Cleaning effect on lettuce
【００２０】洗浄方法１ 食品用洗浄剤で洗浄した後、
次亜塩素酸ナトリウムで洗浄 （実施例１）レタス１０ｇを下記の食品用洗浄剤Ａの
０．５重量％水溶液１リットルに浸漬し、スターラーに
て５００ｒｐｍで５分間洗浄した。次に、遊離塩素濃度
２００ｐｐｍの次亜塩素酸ナトリウム１リットルに浸漬
し、スターラーにて５００ｒｐｍで１０分間洗浄した。
その後１リットルの水で、スターラーにて５００ｒｐｍ
で１分間のすすぎを２回行なった。洗浄したレタスは食
品衛生検査指針（日本食品衛生協会発行）に準じた方法
で生菌数（一般生菌及び大腸菌群）を求めた。 食品用洗浄剤Ａ ショ糖脂肪酸エステル（炭素数１２） ３８％ エタノール １０％ 水 ５２％Cleaning Method 1 After cleaning with a food cleaning agent,
Washing with sodium hypochlorite (Example 1) 10 g of lettuce was immersed in 1 liter of a 0.5% by weight aqueous solution of the following detergent A for foods, and washed with a stirrer at 500 rpm for 5 minutes. Next, it was immersed in 1 liter of sodium hypochlorite having a free chlorine concentration of 200 ppm and washed with a stirrer at 500 rpm for 10 minutes.
Then, with 1 liter of water, stirrer 500 rpm
Rinse for 1 minute twice. For the washed lettuce, the viable cell count (general viable cells and coliforms) was determined by a method according to the Food Sanitation Inspection Guideline (published by the Japan Food Hygiene Association). Food Detergent A Sucrose fatty acid ester (C12) 38% Ethanol 10% Water 52%
【００２１】（実施例２）食品用洗浄剤Ａ０．５重量％
水溶液のかわりに、下記食品用洗浄剤Ｂの０．５重量％
水溶液を用いて実施例１と同様に洗浄し、菌数を求め
た。 食品用洗浄剤Ｂ ショ糖脂肪酸エステル（炭素数１２） ３％ グリセリン脂肪酸エステル（炭素数８） ３％ リンゴ酸ナトリウム １０％ デキストリン ２０％ エタノール １５％ 水 ４９％(Example 2) 0.5% by weight of food cleaning agent A
0.5% by weight of the following food cleaning agent B instead of the aqueous solution
The cells were washed with an aqueous solution in the same manner as in Example 1 to determine the number of bacteria. Food Detergent B Sucrose fatty acid ester (C12) 3% Glycerin fatty acid ester (C8) 3% Sodium malate 10% Dextrin 20% Ethanol 15% Water 49%
【００２２】洗浄方法２ 次亜塩素酸ナトリウムで洗浄
した後食品用洗浄剤で洗浄 （実施例３）レタス１０ｇを遊離塩素濃度２００ｐｐｍ
の次亜塩素酸ナトリウム１リットルに浸漬し、スターラ
ーにて５００ｒｐｍで１０分間洗浄した。次に食品用洗
浄剤Ｂの０．５重量％水溶液１リットルに浸漬してスタ
ーラーにて５００ｒｐｍで５分間洗浄した。その後１リ
ットルの水でスターラーにて５００ｒｐｍにて１分間の
すすぎを２回行った。洗浄したレタスは実施例１と同様
に生菌数を求めた。Washing method 2 Washing with sodium hypochlorite followed by washing with a food cleaning agent (Example 3) 10 g of lettuce with a free chlorine concentration of 200 ppm
Was immersed in 1 liter of sodium hypochlorite and washed with a stirrer at 500 rpm for 10 minutes. Next, it was immersed in 1 liter of a 0.5% by weight aqueous solution of detergent B for food and washed with a stirrer at 500 rpm for 5 minutes. Then, 1 minute of rinsing was performed twice at 1 minute with a stirrer at 500 rpm. For the washed lettuce, the viable cell count was determined in the same manner as in Example 1.
【００２３】洗浄方法３ 食品用洗浄剤と次亜塩素酸ナ
トリウムを同時に用いて洗浄 （実施例４）レタス１０ｇを食品用洗浄剤Ａが０．５重
量％、次亜塩素酸ナトリウムの遊離塩素濃度が２００ｐ
ｐｍの水溶液１リットルに浸漬し、スターラーにて５０
０ｒｐｍで１０分間洗浄した。その後、１リットルの水
でスターラーにて５００ｒｐｍで１分間のすすぎを２回
行なった。洗浄したレタスは実施例１と同様に生菌数を
求めた。Washing Method 3 Washing Using a Food Detergent and Sodium Hypochlorite at the Same Time (Example 4) 10 g of lettuce was 0.5% by weight of food detergent A and free hypochlorite concentration of sodium hypochlorite. Is 200p
Immerse in 1 liter of pm aqueous solution and stirrer 50
Washed for 10 minutes at 0 rpm. Thereafter, 1 minute of water was rinsed twice with a stirrer at 500 rpm for 1 minute. For the washed lettuce, the viable cell count was determined in the same manner as in Example 1.
【００２４】洗浄方法４ 次亜塩素酸ナトリウムのみを
用いて洗浄 （比較例１）レタス１０ｇを遊離塩素濃度２００ｐｐｍ
の次亜塩素酸ナトリウム１リットルに浸漬しスターラー
にて５００ｒｐｍで１０分間洗浄した。その後、１リッ
トルの水でスターラーにて５００ｒｐｍで１分間のすす
ぎを２回行なった。洗浄したレタスは実施例１と同様に
生菌数を求めた。Washing Method 4 Washing Using Sodium Hypochlorite Only (Comparative Example 1) 10 g of lettuce was added to a free chlorine concentration of 200 ppm.
Was immersed in 1 liter of sodium hypochlorite and washed with a stirrer at 500 rpm for 10 minutes. Thereafter, 1 minute of water was rinsed twice with a stirrer at 500 rpm for 1 minute. For the washed lettuce, the viable cell count was determined in the same manner as in Example 1.
【００２５】２．きゅうりに対する洗浄効果 洗浄方法１ （実施例５）レタス１０ｇのかわりにきゅうり１本（１
本７０ｇ程度）を用いて実施例１と同様の試験を行っ
た。2. Cleaning effect on cucumber Cleaning method 1 (Example 5) 1 cucumber (1
The same test as in Example 1 was performed using 70 g of this).
【００２６】（実施例６）レタス１０ｇのかわりにきゅ
うり１本（１本７０ｇ程度）を用いて実施例２と同様の
試験を行った。Example 6 The same test as in Example 2 was carried out using 1 cucumber (about 70 g each) instead of 10 g of lettuce.
【００２７】洗浄方法２ （実施例７）レタス１０ｇのかわりにきゅうり１本（１
本７０ｇ程度）を用い、食品用洗浄剤ＢのかわりにＡを
用いて実施例３と同様の試験を行った。Cleaning Method 2 (Example 7) 1 cucumber (1
The same test as in Example 3 was conducted by using A of the detergent (about 70 g) and substituting the detergent B for food.
【００２８】洗浄方法３ （実施例８）レタス１０ｇのかわりにきゅうり１本（１
本７０ｇ程度）を用い、食品用洗浄剤ＡのかわりにＢを
用いて実施例４と同様の試験を行った。Cleaning Method 3 (Example 8) 1 cucumber (1
The same test as in Example 4 was carried out using B of the detergent A for food instead of the detergent A for food.
【００２９】洗浄方法４ （比較例２）レタス１０ｇのかわりにきゅうり１本（１
本７０ｇ程度）を用いて比較例１と同様の試験を行っ
た。Cleaning Method 4 (Comparative Example 2) 1 cucumber (1
The same test as in Comparative Example 1 was carried out using 70 g of this).
【００３０】３．さくらんぼに対する洗浄効果 洗浄方法１ （実施例９）レタス１０ｇのかわりにさくらんぼ１０個
（１個５ｇ程度）を用いて実施例２と同様の試験を行っ
た。3. Cleaning effect on cherries Cleaning method 1 (Example 9) The same test as in Example 2 was performed using 10 cherries (about 5 g each) instead of 10 g of lettuce.
【００３１】洗浄方法２ （実施例１０）レタス１０ｇのかわりにさくらんぼ１０
個（１個５ｇ程度）を用いて実施例３と同様の試験を行
った。Cleaning Method 2 (Example 10) Cherry 10 instead of 10 g of lettuce
The same test as in Example 3 was performed using pieces (about 5 g each).
【００３２】洗浄方法３ （実施例１１）レタス１０ｇのかわりにさくらんぼ１０
個（１個５ｇ程度）を用いて実施例４と同様の試験を行
った。Cleaning Method 3 (Example 11) Cherry 10 instead of 10 g of lettuce
The same test as in Example 4 was performed using pieces (about 5 g each).
【００３３】洗浄方法４ （比較例３）レタス１０ｇのかわりにさくらんぼ１０個
（１個５ｇ程度）を用いて比較例１と同様の試験を行っ
た。 上記の試験の結果を表１〜表３に示した。Cleaning Method 4 (Comparative Example 3) The same test as in Comparative Example 1 was conducted using 10 cherries (about 5 g each) instead of 10 g of lettuce. The results of the above tests are shown in Tables 1 to 3.
【００３４】[0034]
【表１】 [Table 1]
【００３５】[0035]
【表２】 [Table 2]
【００３６】[0036]
【表３】 [Table 3]
【００３７】表１〜３の結果より、次亜塩素酸ナトリウ
ム単独で洗浄した場合より、本発明の食品用洗浄剤を併
用して洗浄した方が、顕著に殺菌効果があらわれてい
る。From the results shown in Tables 1 to 3, the bactericidal effect is remarkably exhibited in the case of washing with the detergent for food of the present invention in combination, as compared with the case of washing with sodium hypochlorite alone.
【００３８】[0038]
【発明の効果】本発明による洗浄方法で洗浄することに
より、調理済食品などの原材料の野菜や果物に付着した
細菌を殺菌及び除菌する効果が高まり、調理済食品の細
菌汚染を防ぐ効果も高くなる。EFFECTS OF THE INVENTION By cleaning with the cleaning method according to the present invention, the effect of sterilizing and disinfecting bacteria adhering to vegetables and fruits as raw materials for cooked foods is enhanced, and the effect of preventing bacterial contamination of cooked foods is also exerted. Get higher
Claims (3)
とするショ糖脂肪酸エステル１〜４０重量％及び／又は
炭素数が８〜１４の脂肪酸を構成脂肪酸とするグリセリ
ン脂肪酸エステル１〜６重量％を含有する食品用洗浄剤
と、殺菌料を用いて食品を洗浄することを特徴とする食
品の洗浄方法。1. 1 to 40% by weight of a sucrose fatty acid ester containing a fatty acid having 8 to 14 carbon atoms as a constituent fatty acid and / or 1 to 6% by weight of a glycerin fatty acid ester containing a fatty acid having 8 to 14 carbon atoms as a constituent fatty acid. % For cleaning foods, and a method for cleaning foods, which comprises cleaning foods with a germicide.
求項１記載の洗浄方法。2. The cleaning method according to claim 1, wherein the disinfectant is sodium hypochlorite.
食品用洗浄剤。3. A food cleaning agent used in the cleaning method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30290194A JPH08131143A (en) | 1994-11-11 | 1994-11-11 | Washing of food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP30290194A JPH08131143A (en) | 1994-11-11 | 1994-11-11 | Washing of food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08131143A true JPH08131143A (en) | 1996-05-28 |
Family
ID=17914476
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP30290194A Pending JPH08131143A (en) | 1994-11-11 | 1994-11-11 | Washing of food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08131143A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08168365A (en) * | 1994-12-16 | 1996-07-02 | Ikari Shodoku Kk | Washing and sterilization of food |
| FR2750576A1 (en) * | 1996-07-05 | 1998-01-09 | Fruidor | Washing and disinfection of salad leaves without tainting |
| JPH11335696A (en) * | 1998-05-28 | 1999-12-07 | Fuso Chemical Co Ltd | Degerming detergent |
| JP2002294286A (en) * | 2001-03-29 | 2002-10-09 | Teepol Ltd | Bactericidal detergent composition |
| WO2005082176A1 (en) * | 2004-02-23 | 2005-09-09 | Pohjoisen Kantaperuna Oy | Method and apparatus for washing and disenfecting root crop |
| JP2007289121A (en) * | 2006-04-27 | 2007-11-08 | Hoshizaki Electric Co Ltd | Freshness retention treatment method for fresh food material |
| JP2010185018A (en) * | 2009-02-12 | 2010-08-26 | Hoshizaki Electric Co Ltd | Cleaning liquid for farm product |
| JP2017081897A (en) * | 2015-10-29 | 2017-05-18 | シーバイエス株式会社 | Agricultural product spreader composition |
| JP2021010350A (en) * | 2019-07-09 | 2021-02-04 | 花王株式会社 | Treatment agent composition for vegetable to cut |
-
1994
- 1994-11-11 JP JP30290194A patent/JPH08131143A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08168365A (en) * | 1994-12-16 | 1996-07-02 | Ikari Shodoku Kk | Washing and sterilization of food |
| FR2750576A1 (en) * | 1996-07-05 | 1998-01-09 | Fruidor | Washing and disinfection of salad leaves without tainting |
| JPH11335696A (en) * | 1998-05-28 | 1999-12-07 | Fuso Chemical Co Ltd | Degerming detergent |
| JP2002294286A (en) * | 2001-03-29 | 2002-10-09 | Teepol Ltd | Bactericidal detergent composition |
| WO2005082176A1 (en) * | 2004-02-23 | 2005-09-09 | Pohjoisen Kantaperuna Oy | Method and apparatus for washing and disenfecting root crop |
| JP2007289121A (en) * | 2006-04-27 | 2007-11-08 | Hoshizaki Electric Co Ltd | Freshness retention treatment method for fresh food material |
| JP2010185018A (en) * | 2009-02-12 | 2010-08-26 | Hoshizaki Electric Co Ltd | Cleaning liquid for farm product |
| JP2017081897A (en) * | 2015-10-29 | 2017-05-18 | シーバイエス株式会社 | Agricultural product spreader composition |
| WO2018025453A1 (en) * | 2015-10-29 | 2018-02-08 | シーバイエス株式会社 | Agricultural spreading agent composition |
| JP2021010350A (en) * | 2019-07-09 | 2021-02-04 | 花王株式会社 | Treatment agent composition for vegetable to cut |
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