JPH0856631A - Microorganism separating detergent composition for food - Google Patents
Microorganism separating detergent composition for foodInfo
- Publication number
- JPH0856631A JPH0856631A JP22404994A JP22404994A JPH0856631A JP H0856631 A JPH0856631 A JP H0856631A JP 22404994 A JP22404994 A JP 22404994A JP 22404994 A JP22404994 A JP 22404994A JP H0856631 A JPH0856631 A JP H0856631A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- fatty acid
- detergent composition
- acid ester
- food
- 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
- 239000000203 mixture Substances 0.000 title claims abstract description 27
- 239000003599 detergent Substances 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 244000005700 microbiome Species 0.000 title abstract 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 25
- 229930195729 fatty acid Natural products 0.000 claims abstract description 25
- 239000000194 fatty acid Substances 0.000 claims abstract description 25
- -1 sucrose ester Chemical class 0.000 claims abstract description 25
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 239000005720 sucrose Substances 0.000 claims abstract description 12
- 150000001298 alcohols Chemical class 0.000 claims abstract description 6
- 150000007524 organic acids Chemical class 0.000 claims abstract description 6
- 150000001447 alkali salts Chemical class 0.000 claims abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 5
- 235000011187 glycerol Nutrition 0.000 claims description 13
- 239000000645 desinfectant Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 17
- 241000894006 Bacteria Species 0.000 abstract description 15
- 235000013311 vegetables Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 150000004665 fatty acids Chemical class 0.000 abstract description 3
- 241000208822 Lactuca Species 0.000 description 13
- 235000003228 Lactuca sativa Nutrition 0.000 description 13
- 230000001954 sterilising effect Effects 0.000 description 12
- 238000004659 sterilization and disinfection Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000010998 test method Methods 0.000 description 6
- 241000167854 Bourreria succulenta Species 0.000 description 5
- 240000008067 Cucumis sativus Species 0.000 description 5
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 5
- 235000019693 cherries Nutrition 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 239000000243 solution Substances 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
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000004375 Dextrin Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 235000019425 dextrin Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 229940093915 gynecological organic acid Drugs 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 235000011197 perejil Nutrition 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 238000000926 separation method Methods 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
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 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 group 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
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 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
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000001580 bacterial effect Effects 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
- 239000012459 cleaning agent Substances 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
- 235000019688 fish Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000008363 phosphate buffer Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000002250 progressing effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000019265 sodium DL-malate Nutrition 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000003381 solubilizing effect Effects 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Saccharide Compounds (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品用の除菌洗浄剤組
成物、とくに生食用の野菜や果物の除菌に好適な除菌洗
浄剤組成物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a disinfectant detergent composition for food, and more particularly to a disinfectant detergent composition suitable for disinfecting vegetables and fruits for raw consumption.
【０００２】[0002]
【従来の技術及び解決しようとする課題】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、とく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, eating habits are progressing toward easier and more diversified cooking.
Cooked foods such as vegetable salads and sandwiches have come into wide use. 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 these foods, especially prepared foods using raw vegetables, has become a problem.
【０００３】本発明は、これら調理済食品の原材料の野
菜や果物についた細菌を洗浄除菌して細菌汚染を防ぐこ
とができる食品用除菌洗浄剤組成物を提供することを目
的とする。An object of the present invention is to provide a disinfectant detergent composition for foods, which can prevent bacteria contamination by washing and disinfecting bacteria on vegetables and fruits which are raw materials for these cooked foods.
【０００４】[0004]
【課題を解決するための手段】前記実情に鑑み、鋭意研
究の結果、洗浄剤成分であ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を含んだある特定の配合組成
物とすることにより、前記課題が解決できることを見い
だし、本発明に到達した。すなわち、ショ糖脂肪酸エス
テル１〜１２重量％、グリセリン脂肪酸エステル１〜６
重量％、有機酸及び／又はそのアルカリ塩７〜２０重量
％、糖類１４〜４０重量％及びアルコール類８〜３０重
量％を含有する食品用除菌洗浄剤組成物である。[Means for Solving the Problems] In view of the above circumstances, as a result of earnest research, the above problems were solved by providing a specific compounded composition containing sucrose fatty acid ester and glycerin fatty acid ester, which are detergent components. They have found what they can do and have reached the present invention. That is, sucrose fatty acid ester 1 to 12% by weight, glycerin fatty acid ester 1 to 6
A disinfectant detergent composition for foods, containing 7% to 20% by weight of an organic acid and / or an alkali salt thereof, 14 to 40% by weight of saccharides, and 8 to 30% by weight of alcohols.
【０００５】（手段を構成する要件）本発明に使用する
ショ糖脂肪酸エステル、グリセリン脂肪酸エステルを構
成する脂肪酸は炭素数が８〜１８、好ましくは８〜１２
の飽和または不飽和脂肪酸の１種または２種以上の混合
物から成る。(Requirements Constituting Means) The fatty acids constituting the sucrose fatty acid ester and glycerin fatty acid ester used in the present invention have 8 to 18 carbon atoms, preferably 8 to 12 carbon atoms.
Of one or more saturated or unsaturated fatty acids.
【０００６】本発明に使用する有機酸としては具体的に
はリンゴ酸、クエン酸、酢酸、乳酸、コハク酸、シュウ
酸、アスコルビン酸、アジピン酸、酒石酸などが挙げら
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。これら有機酸とその塩は併用しても
よい。Specific examples of the organic acid used in the present invention include malic acid, citric acid, acetic acid, lactic acid, succinic acid, oxalic acid, ascorbic acid, adipic acid and tartaric acid, and its alkali salt is sodium. , Potassium and the like. These organic acids and their salts may be used in combination.
【０００７】本発明に使用する糖類として具体的には、
ショ糖、ブドウ糖、ソルビトール、デキストリンなどが
挙げられる。Specifically as the saccharide used in the present invention,
Examples include sucrose, glucose, sorbitol, dextrin and the like.
【０００８】本発明に使用するアルコール類は食品添加
物に認められているアルコール類であって、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
好ましい。The alcohols used in the present invention are alcohols recognized as food additives, and specifically, ethanol, propylene glycol, glycerin and the like are preferable.
【０００９】本発明の洗浄剤組成物が対象とする食品
は、洗浄した後、生で食する食品及び惣菜、漬物の原料
となる食品であり、具体的には野菜、果物、魚類等であ
る。The foods targeted by the detergent composition of the present invention are foods that are eaten raw after cleaning and foods that serve as raw materials for prepared foods and pickles, such as vegetables, fruits and fishes. .
【００１０】本発明の洗浄剤組成物は通常、水で０．２
〜０．５重量％程度に希釈され、そこへ野菜、果物等の
食品を浸漬して洗浄する。The cleaning composition of the present invention is usually 0.2 times with water.
It is diluted to about 0.5% by weight, and foods such as vegetables and fruits are immersed therein for cleaning.
【００１１】[0011]
【作用】ショ糖脂肪酸エステル及びグリセリン脂肪酸エ
ステルは洗浄成分で食品に付着した菌を除去する効果を
もっている。ショ糖脂肪酸エステルだけでも効果はある
が、グリセリン脂肪酸エステルと併用することで、さら
に除菌効果が高まり、とくに大腸菌の除菌効果が高ま
る。ショ糖脂肪酸エステルとグリセリン脂肪酸エステル
の配合量は、ショ糖脂肪酸エステルが１〜１２重量％、
グリセリン脂肪酸エステルが１〜６重量％が適当で、共
に１重量％未満では洗浄力が充分ではない。ショ糖脂肪
酸エステルが１２重量％、グリセリン脂肪酸エステルが
６重量％を超えてもその効力は増強しない。[Function] The sucrose fatty acid ester and the glycerin fatty acid ester have the effect of removing bacteria adhering to foods as a cleaning component. Although sucrose fatty acid ester alone is effective, the combined use with glycerin fatty acid ester further enhances the bactericidal effect, especially the bactericidal effect of Escherichia coli. The blending amount of the sucrose fatty acid ester and the glycerin fatty acid ester is 1 to 12% by weight of the sucrose fatty acid ester,
1 to 6% by weight of glycerin fatty acid ester is suitable, and if less than 1% by weight, the detergency is not sufficient. Even if the sucrose fatty acid ester exceeds 12% by weight and the glycerin fatty acid ester exceeds 6% by weight, the efficacy is not enhanced.
【００１２】有機酸及びそのアルカリ塩はビルダーの効
果をもっている。その配合量は７〜２０重量％が適当で
ある。７重量％未満ではビルダーとしての効果が充分で
はなく、２０重量％を超えた場合は、それ以上の効果は
得られず経済的ではない。Organic acids and their alkali salts have a builder effect. It is suitable that the compounding amount is 7 to 20% by weight. If it is less than 7% by weight, the effect as a builder is not sufficient, and if it exceeds 20% by weight, no further effect is obtained and it is not economical.
【００１３】糖類は本発明の洗浄剤組成物の分離防止す
なわち安定化の効果をもっており、その配合量は１４〜
４０重量％が適当である。１４重量％未満ではその効果
が充分ではなく、４０重量％を超えた場合は、それ以上
の効果は得られず経済的ではない。The saccharides have the effect of preventing separation of the detergent composition of the present invention, that is, stabilizing it.
40% by weight is suitable. If it is less than 14% by weight, the effect is not sufficient, and if it exceeds 40% by weight, no further effect is obtained and it is not economical.
【００１４】アルコール類は洗浄剤組成物の抗菌の効
果、グリセリン脂肪酸エステルの可溶化の効果をもって
おり、その配合量は８〜３０重量％が適当である。８重
量％未満では抗菌性やグリセリン脂肪酸エステルの可溶
化が充分ではない。また３０重量％を超えた場合、それ
以上の効果は得られず経済的でない。Alcohols have an antibacterial effect on the detergent composition and a solubilizing effect on the glycerin fatty acid ester, and the compounding amount thereof is preferably 8 to 30% by weight. If it is less than 8% by weight, antibacterial properties and solubilization of glycerin fatty acid ester are not sufficient. On the other hand, when it exceeds 30% by weight, no further effect is obtained and it is not economical.
【００１５】[0015]
【実施例】試験例１ 洗浄試験（除菌効果） 洗浄試験を行うための本発明の洗浄剤組成物を以下のよ
うな配合とした。 ショ糖脂肪酸エステル ３％ グリセリン脂肪酸エステル 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％EXAMPLES Test Example 1 Washing Test (Bactericidal Effect) The detergent composition of the present invention for carrying out the washing test was formulated as follows. Sucrose fatty acid ester 3% Glycerin fatty acid ester 3% Sodium malate 10% Dextrin 20% Ethanol 15% Water 49%
【００１６】上記の配合の本発明洗浄剤組成物を用いて
以下の各種食品に対する除菌効果を、水洗の場合、市販
台所用洗剤を用いた場合と比較した。Using the detergent composition of the present invention having the above composition, the bactericidal effect on the following various foods was compared with the case of washing with water and the case of using a commercial kitchen detergent.
【００１７】１．レタスに対する除菌効果（実施例１及
び比較例１，２）試験方法 レタスの一番外の葉を取り除き、テストには外から２〜
３枚目の葉のみを使用した。１０ｇのレタスを０．５％
洗浄剤水溶液１リットルに入れ、ターゴトメーター（撹
拌式洗浄力試験機）にて５０ｒｐｍで２分間洗浄した。
洗浄したレタスに生理食塩水９０ｍｌを加え、ホモジナ
イザーにて８０００ｒｐｍで２分間処理した。ホモジナ
イズ液を段階希釈して混釈培養し菌数（一般生菌及び大
腸菌群）を測定した。未洗浄のレタスも同様に測定し、
次の式にて除菌率を計算した。これらの結果を表１に示
した。1. Sterilization effect on lettuce (Example 1 and Comparative Examples 1 and 2) Test method The outermost leaf of lettuce was removed, and 2 to 2
Only the third leaf was used. 0.5% of 10g lettuce
It was put in 1 liter of a detergent aqueous solution, and washed with a tergotometer (stirring type washing power tester) at 50 rpm for 2 minutes.
90 ml of physiological saline was added to the washed lettuce and treated with a homogenizer at 8000 rpm for 2 minutes. The homogenized solution was serially diluted and pour-cultured, and the number of bacteria (general viable bacteria and coliforms) was measured. Unwashed lettuce is measured in the same way,
The sterilization rate was calculated by the following formula. The results are shown in Table 1.
【００１８】除菌率（％）＝（未洗浄のレタスの菌数−
洗浄したレタスの菌数）×１００／未洗浄のレタスの菌
数Sterilization rate (%) = (number of unwashed lettuce bacteria-
Number of washed lettuce bacteria) x 100 / number of unwashed lettuce bacteria
【００１９】[0019]
【表１】 [Table 1]
【００２０】２．キュウリに対する除菌効果（実施例２
及び比較例３，４）試験方法 キュウリ１本（１本７０ｇ程度）を０．５％洗浄剤水溶
液１リットルに入れ、スターラーにて５００ｒｐｍで２
分間洗浄した。洗浄したキュウリに２倍量の生理食塩水
を加え、ストマッカーで１分間ホモジナイズした。ホモ
ジナイズ液の濾過液を段階希釈して混釈培養し、菌数
（一般生菌及び大腸菌群）を測定した。未洗浄のキュウ
リの菌数も測定して１のレタス同様除菌率を求めた。こ
れらの結果を表２に示した。2. Sterilization effect on cucumber (Example 2)
And Comparative Examples 3 and 4) Test method 1 cucumber (about 70 g each) was placed in 1 liter of a 0.5% aqueous detergent solution, and the mixture was stirred at 500 rpm for 2 times.
Washed for minutes. To the washed cucumber, twice the amount of physiological saline was added and homogenized with a stomacher for 1 minute. The filtrate of the homogenized liquid was serially diluted and pour-cultured, and the number of bacteria (general viable bacteria and coliforms) was measured. The number of bacteria of unwashed cucumber was also measured to obtain the sterilization rate as in the case of lettuce of 1. Table 2 shows the results.
【００２１】[0021]
【表２】 [Table 2]
【００２２】３．パセリに対する除菌効果（実施例３及
び比較例５，６）試験方法 レタスの試験に準ずる。試験結果を表３に示した。3. Bactericidal effect on parsley (Example 3 and Comparative Examples 5 and 6) Test method According to the lettuce test. The test results are shown in Table 3.
【００２３】[0023]
【表３】 [Table 3]
【００２４】４．かいわれ大根に対する除菌効果（実施
例４及び比較例７，８）試験方法 レタスの試験に準ずる。試験結果を表４に示した。4. Sterilization effect on radish sprouts (Example 4 and Comparative Examples 7 and 8) Test method: According to the lettuce test. The test results are shown in Table 4.
【００２５】[0025]
【表４】 [Table 4]
【００２６】５．さくらんぼに対する除菌効果（実施例
５及び比較例９，１０）試験方法 さくらんぼ１０個（１個５ｇ程度）を０．５％洗浄剤水
溶液１リットルに入れ、スターラーにて５００ｒｐｍで
２分間洗浄した。洗浄したさくらんぼに２倍量のリン酸
Ｂｕｆｆｅｒを加え、ストマッカーで１分間ホモジナイ
ズした。ホモジナイズ液の濾過液を段階希釈して混釈培
養し、菌数（一般生菌及び大腸菌群）を測定する。未洗
浄のさくらんぼの菌数も測定して除菌率を求めた。その
試験結果を表５に示した。[5] Sterilization effect on cherries (Example 5 and Comparative Examples 9 and 10) Test method Ten cherries (about 5 g each) were placed in 1 liter of 0.5% aqueous detergent solution and washed with a stirrer at 500 rpm for 2 minutes. To the washed cherries, double the amount of phosphate buffer was added and homogenized with a stomacher for 1 minute. The filtrate of the homogenized solution is serially diluted and pour-cultured, and the number of bacteria (general viable bacteria and coliforms) is measured. The number of unwashed cherries was also measured to determine the sterilization rate. The test results are shown in Table 5.
【００２７】[0027]
【表５】 [Table 5]
【００２８】表５より、レタス、キュウリ、パセリ、か
いわれ大根、さくらんぼいずれも本発明の洗浄剤組成物
を使用して洗浄した場合には、除菌効果に優れていた。From Table 5, lettuce, cucumber, parsley, kaiware radish and cherry were all excellent in sterilizing effect when washed with the detergent composition of the present invention.
【００２９】試験例２ 洗浄剤の配合と除菌効果（実施
例６〜１０及び比較例１１〜１３） 表６に示す配合の洗浄剤組成物を用いて、レタスに対す
る除菌効果を調べ表６に併記した。試験方法は試験例１
の１と同じ。なお配合組成中の数字は重量％を示す。 Test Example 2 Mixing of cleaning agent and sterilizing effect (Examples 6 to 10 and Comparative Examples 11 to 13) Using the cleaning composition having the mixing ratio shown in Table 6, the sterilizing effect on lettuce was examined. Also described in. The test method is Test Example 1
Same as 1. The numbers in the blended composition indicate% by weight.
【００３０】[0030]
【表６】 [Table 6]
【００３１】表６より、本発明の洗浄剤組成物を使用す
れば、除菌効果に優れることがわかった。From Table 6, it was found that the detergent composition of the present invention was excellent in sterilization effect.
【００３２】試験例３ 洗浄剤の配合とその安定性（実
施例１１〜１５及び比較例１４〜１７） 表７に示す配合の洗浄剤組成物を４０℃にて保存し、１
ケ月後と６ケ月後の状態を肉眼観察した。その結果を表
７に併記した。なお配合組成中の数字は重量％を示す。 Test Example 3 Formulation of detergent and its stability (Examples 11 to 15 and Comparative Examples 14 to 17) The detergent compositions having the formulations shown in Table 7 were stored at 40 ° C.
The state after 6 months and after 6 months was visually observed. The results are also shown in Table 7. The numbers in the blended composition indicate% by weight.
【００３３】[0033]
【表７】 [Table 7]
【００３４】本発明の洗浄剤組成物は、長期間安定状態
を保つのに対し、比較の洗浄剤は分離や白濁が見られ
た。The detergent composition of the present invention remained stable for a long period of time, whereas the comparative detergent exhibited separation and white turbidity.
【００３５】[0035]
【発明の効果】本発明による食品用除菌洗浄剤組成物を
用いて洗浄することにより、調理済み食品などの原材料
の野菜や果物についた細菌を除去する効果が高まり、調
理済み食品の細菌汚染を防ぐ効果も高くなる。EFFECTS OF THE INVENTION By washing with the disinfectant detergent composition for food according to the present invention, the effect of removing bacteria from vegetables and fruits which are raw materials such as cooked foods is enhanced, and the cooked foods are contaminated with bacteria. The effect of preventing is also high.
Claims (1)
グリセリン脂肪酸エステル１〜６重量％、有機酸及び／
又はそのアルカリ塩７〜２０重量％、糖類１４〜４０重
量％及びアルコール類８〜３０重量％を含有する食品用
除菌洗浄剤組成物。1. A sucrose fatty acid ester of 1 to 12% by weight,
Glycerin fatty acid ester 1 to 6% by weight, organic acid and /
Alternatively, a disinfectant detergent composition for foods containing 7 to 20% by weight of an alkali salt thereof, 14 to 40% by weight of saccharides, and 8 to 30% by weight of alcohols.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22404994A JPH0856631A (en) | 1994-08-24 | 1994-08-24 | Microorganism separating detergent composition for food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP22404994A JPH0856631A (en) | 1994-08-24 | 1994-08-24 | Microorganism separating detergent composition for food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0856631A true JPH0856631A (en) | 1996-03-05 |
Family
ID=16807797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP22404994A Pending JPH0856631A (en) | 1994-08-24 | 1994-08-24 | Microorganism separating detergent composition for food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0856631A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007505125A (en) * | 2003-09-09 | 2007-03-08 | スリーエム イノベイティブ プロパティズ カンパニー | Antibacterial compositions and methods |
| JP2007325567A (en) * | 2006-06-09 | 2007-12-20 | Ajinomoto Co Inc | Bacteriostatic agent, and food and drink using the same |
| EP1652431A3 (en) * | 2004-09-25 | 2012-02-08 | Evonik Goldschmidt GmbH | Agents having a controlled sustained release to combat microorganisms |
| US9826770B2 (en) | 2005-03-10 | 2017-11-28 | 3M Innovative Properties Company | Antimicrobial compositions comprising esters of hydroxycarboxylic acids |
| US10471036B2 (en) | 2003-09-09 | 2019-11-12 | 3M Innovative Properties Company | Antimicrobial compositions and methods |
| US10918618B2 (en) | 2005-03-10 | 2021-02-16 | 3M Innovative Properties Company | Methods of reducing microbial contamination |
-
1994
- 1994-08-24 JP JP22404994A patent/JPH0856631A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007505125A (en) * | 2003-09-09 | 2007-03-08 | スリーエム イノベイティブ プロパティズ カンパニー | Antibacterial compositions and methods |
| US10471036B2 (en) | 2003-09-09 | 2019-11-12 | 3M Innovative Properties Company | Antimicrobial compositions and methods |
| EP1652431A3 (en) * | 2004-09-25 | 2012-02-08 | Evonik Goldschmidt GmbH | Agents having a controlled sustained release to combat microorganisms |
| US9826770B2 (en) | 2005-03-10 | 2017-11-28 | 3M Innovative Properties Company | Antimicrobial compositions comprising esters of hydroxycarboxylic acids |
| US10918618B2 (en) | 2005-03-10 | 2021-02-16 | 3M Innovative Properties Company | Methods of reducing microbial contamination |
| JP2007325567A (en) * | 2006-06-09 | 2007-12-20 | Ajinomoto Co Inc | Bacteriostatic agent, and food and drink using the same |
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