JPH11148097A - Solid sterilizing detergent for perishable food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject detergent suitable for use in cooking facilities on a large scale, capable of exhibiting excellent storage stability, handleability, safety, bactericidal properties and cleanability, by making a chlorine-based sterilizer, a surfactant and a solid acid into a solid preparation. SOLUTION: This solid sterilizing detergent for perishable foods has pH 2-12 at 1 wt.% aqueous solution and comprises (A) 0.1-80 wt.% of a chlorine- based sterilizer such as (higher) bleaching powder, sodium chlorite, etc., (B) 0.1-80 wt.% of a solid acid such as fumaric acid, succinic acid, etc., (C) 0.01-80 wt.% of a surfactant such as sodium oleate, a sorbitan fatty acid ester, etc., and, if required, (D) 0.1-80 wt.% of a foaming agent, (E) a pH adjuster and (F) 1-50 wt.% of an inorganic peroxide.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a solid sterilizing detergent for fresh food which can sterilize and wash fresh food such as vegetables and fruits.

[0002]

2. Description of the Related Art Food poisoning accidents caused by harmful bacteria such as Escherichia coli, Salmonella, Staphylococcus and the like have occurred throughout the year. The fact is that fresh foods are often made. Washing with running water is usually sufficient in households that eat a small amount at a time, but large-scale cooking facilities such as employee cafeterias, hospitals and school lunches handle large quantities of fresh food at once. However, the washing treatment with running water may not always be sufficient.

[0003] As a method of sterilizing and washing vegetables and fruits, washing with a general detergent or vegetable washing agent, sterilizing washing with a vegetable sterilizing agent containing an organic acid, washing with a chlorine-based sterilizing agent, and the like are known. I have.

However, sterilization cannot be performed only by washing with a detergent, and sterilization with a sterilizing detergent for vegetables has a low sterilizing effect, and neither method is satisfactory in a large-scale cooking facility or the like. Furthermore, sterilization with a liquid chlorine-based germicide cannot be sufficiently sterilized due to its low permeability to vegetables and fruits, and when used in combination with sucrose fatty acid esters and organic acids that are recognized as food additives. Is difficult to formulate in terms of storage stability. In the case of a liquid chlorine-based disinfectant, there is also a problem that harmful chlorine gas is generated when used in combination with an acid at the time of use.

[0005] Accordingly, the present invention provides a solid preparation in the form of powder or the like, which is easy to handle, has high storage stability and high safety during use, and is simple and reliable in sterilizing and washing fresh foods such as vegetables and fruits. It is an object of the present invention to provide a solid germicidal detergent for fresh foods, which can carry out the above.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have used solid acids together with a chlorinated bactericide as a bactericidal component and a surfactant as a washing component. By making these into solid preparations such as powders, the storage stability is improved, and the safety at the time of use is increased, and it is found that excellent sterilizing power and detergency can be obtained, and the present invention has been found. It is completed.

That is, the present invention relates to (A) a chlorine-based disinfectant 0.1
-80% by weight, (B) 0.1-80% by weight of a solid acid and (C) 0.01-80% by weight of a surfactant. An object of the present invention is to provide a solid sterilizing detergent for fresh food, which is characterized by the following.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION As the chlorine-based disinfectant of the component (A) used in the present invention, dichloroisocyanuric acid, sodium dichloroisocyanurate, potassium dichloroisocyanurate, trichloroisocyanuric acid, mustard powder, advanced mustard powder , Which can generate hypochlorous acid or chlorous acid in an aqueous system such as sodium chlorite. Among them, ash powder, high ash powder, chlorite Sodium is preferred. These can be used alone or in combination of two or more.

[0009] The content of the component (A) is determined to be 0.1 in consideration of imparting sufficient bactericidal activity and taking into consideration the compatibility with other components.
1 to 80% by weight, preferably 0.5 to 50% by weight
And particularly preferably 5 to 10% by weight.

The acid which is solid at 20 ° C. of the component (B) used in the present invention includes fumaric acid, succinic acid, glutaric acid, adipic acid, maleic acid, citric acid, gluconic acid, lactic acid, malic acid, tartaric acid and malonic acid. Acid, aspartic acid, glutamic acid, ascorbic acid, benzoic acid, pyrrolidone carboxylic acid, and phosphoric acid, among which fumaric acid, succinic acid, which are certified as food additives,
Adipic acid, citric acid, gluconic acid, lactic acid, malic acid,
Tartaric acid, phosphoric acid, glutamic acid, ascorbic acid, benzoic acid are preferred. These can be used alone or in combination of two or more.

[0011] The content of the component (B) is 0.1 to 8 in consideration of enhancing the detergency and bactericidal activity, and taking into account the compatibility with other components.
It is 0% by weight, preferably 0.5 to 50% by weight, particularly preferably 5 to 20% by weight.

Examples of the surfactant (C) used in the present invention include anionic surfactants and nonionic surfactants. Among them, sodium oleate, which is recognized as a food additive, Sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, and glycerin fatty acid esters are preferred. These can be used alone or in combination of two or more.

[0013] The content of the component (C) is from 0.01 to 0.01 in consideration of enhancing the detergency and the compatibility with other components.
It is 80% by weight, preferably 0.01 to 50% by weight, particularly preferably 0.5 to 50% by weight.

The solid sterilizing detergent for fresh food of the present invention may further contain a foaming agent. This foaming agent generates carbon dioxide by reacting with the organic acid of the component (B), thereby increasing the permeability of the components (A) and (B) by the stirring effect, thereby improving the detergency and sterilization power. It acts on. Examples of the foaming agent include sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium hydrogen carbonate, calcium carbonate, magnesium carbonate, ammonium carbonate, ammonium hydrogen carbonate and the like. These can be used alone or in combination of two or more.

The amount of the foaming agent is preferably 0.1 to 8
0% by weight, particularly preferably 0.5 to 50% by weight.

The solid sterilizing detergent for fresh food of the present invention may further contain a pH adjuster. This p
The H adjuster adjusts the pH so that chlorine gas is not generated when used as an aqueous solution at the time of use, and also acts as a bulking agent and a stability improver. As the pH adjuster, sodium hydroxide, potassium hydroxide, magnesium hydroxide, barium hydroxide, calcium hydroxide, lithium hydroxide, sodium silicate, potassium silicate, calcium silicate, magnesium silicate, ammonium phosphate, sodium phosphate, Potassium phosphate, calcium phosphate, sodium acid pyrophosphate, potassium acid pyrophosphate, sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, potassium pyrophosphate,
Examples thereof include potassium polyphosphate, potassium metaphosphate, sodium sulfate, potassium sulfate, calcium sulfate, magnesium sulfate, and ammonium sulfate. These can be used alone or in combination of two or more.

The type and amount of the pH adjuster are appropriately selected so that the pH of a 1% by weight aqueous solution of a solid sterilizing detergent for fresh food is 2 to 12.

The solid sterilizing detergent for fresh food of the present invention may further contain an inorganic peroxide in order to further improve sterilizing power and detergency. Examples of the inorganic peroxide include sodium percarbonate, sodium perborate, potassium monopersulfate double salt, sodium sulfate / sodium chloride / hydrogen peroxide adduct, and the like. These can be used alone or in combination of two or more.

The compounding amount of the inorganic peroxide is preferably 0.1.
1 to 50% by weight, particularly preferably 3 to 20% by weight
It is.

The solid germicidal detergent for fresh food of the present invention further comprises other components in a range not impairing the object of the present invention,
For example, a bactericide, a granulating agent, a thickener, a fragrance, a coloring agent, and the like other than those described above can be blended.

The solid sterilizing detergent for fresh food of the present invention comprises:
The pH of the 1% by weight aqueous solution is 2 to 12, preferably 3 to 8, in order to enhance the sterilizing and cleaning effect and the safety.

The solid germicidal detergent for fresh food of the present invention is preferably in the form of powder, granules, granules, tablets, etc., but is not limited thereto as long as it is a solid preparation. Shape, columnar shape, or rectangular parallelepiped shape. When the components of the solid sterilizing detergent for fresh food of the present invention do not contain water, mix each component,
It can be formulated by molding as required. When part or all of the constituents contains water, the water-containing components are alkali metals, hydroxides such as alkaline earth metals,
After mixing with silicates, phosphates and sulfates, drying at 50 to 120 ° C., and optionally mixing with the remaining components, the preparation can be made.

The solid germicidal detergent for fresh food of the present invention comprises:
At the time of use, for example, fresh food such as vegetables and fruits may be immersed as an aqueous solution, or the aqueous solution may be sprayed on fresh food such as vegetables and fruits.

[0024]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Examples 1 to 7 and Comparative Examples 1 to 4 Each component shown in Table 1 was mixed to produce a powdered solid sterilizing detergent for fresh food. As sorbitan monolaurate, Rheodol SP-L10 manufactured by Kao Corporation was used, and as sucrose palmitate, Ryoto Sugar Ester P-157 manufactured by Mitsubishi Chemical Food Corporation was used.
0 and Ryoto Sugar Ester O-15 manufactured by Mitsubishi Chemical Food Co., Ltd. as sucrose oleate.
70 was used. Using an aqueous solution obtained by diluting these solid sterilizing detergents for fresh food 500-fold with 3.5 ° DH hard water as a sterilizing cleaning solution, the following tests for evaluation of detergency and sterilizing power were performed. In addition, the dilution is performed so that chlorine gas is not generated.
The preparation was carried out by adding this formulation to water in small portions while stirring. Table 1 shows the results.

Test Example 1 (Evaluation test for detergency) Five commercial tomatoes were coated with a spreading agent (special linole) at 0.02%.
Was sprayed once a day for a total of three times, and left for one day to prepare test tomatoes.
Next, each of the five test tomatoes was cut in half, and only one half of these was washed under the following conditions.
Rinse with running water (tap water) for seconds. The other half was not washed. (Washing conditions) Sterilizing washing liquid: 3.5% DH hard water 500 of solid sterilizing detergent
Double dilution solution Washing method: Immersion stirring method Washing temperature: 25 ± 2 ° C Washing time: 3 minutes Stirring rotation speed: 100 rpm The amount of copper remaining on the outer pericarp of half-cut tomatoes after washing, and the amount of no washing The residual amount of copper adhering to the outer peel of the half-cut tomato was measured by atomic absorption spectroscopy, and the washing rate was determined from the following equation, and the average value of the five was determined.

[0027]

(Equation 1)

Test Example 2 (Evaluation Test of Bactericidal Activity) After peeling off two outer leaves of a commercially available cabbage, the cabbage was divided into four parts so that each of them became 100 g in weight. Next, after peeling each leaf and cutting it to an appropriate size,
The solution was placed in a liter beaker, and sterilized washing water (a 3.5 DH hard water 500-fold diluted solid sterilized detergent) was poured into the beaker. The volume ratio of cabbage to sterilizing wash water was about 1:10. After 3 minutes, the cabbage was removed, pooled and rinsed with 1 liter of tap water for 30 seconds. The tap water was changed and the pool rinsed again. Thereafter, the cabbage was homogenized, the number of general viable bacteria per 1 g of cabbage was measured in accordance with the food hygiene inspection guidelines, and the sterilization rate was determined from the following equation. This test was performed on five cabbages, and the results were shown as an average value of a total of 20 samples.

[0029]

(Equation 2)

[0030]

[Table 1]

As is clear from Table 1, all the solid sterilizing detergents of Examples 1 to 7 exhibited extremely high detergency and sterilizing power. On the other hand, Comparative Examples 1, 3 and 4 not containing the sterilizing component (A) or the cleaning component (C).
Had low detergency and sterilization power. further,
Comparative Example 2, which contained the components (A) and (C) but did not contain the component (B), had lower detergency and germicidal activity than the examples. The numerical value of 93% of the sterilization rate in Comparative Example 2 is not a very satisfactory numerical value in consideration of the seriousness of food poisoning. From these results, (A)
Also, it was confirmed that the bactericidal and detergency of the component (C) were synergistically improved by the action of the component (B).

[0032]

The solid germicidal detergent for fresh food of the present invention is made into a solid preparation such as a powder so that the chlorine-based germicide, surfactant and solid acid can be stably used in combination. In addition, the action of the solid acid can synergistically improve the bactericidal power of the chlorine-based bactericide and the detergency of the surfactant. Further, since the solid sterilizing detergent for fresh food of the present invention is a solid preparation such as a powder, it is easy to handle and has higher safety than liquid products. As described above, according to the solid sterilizing detergent for fresh food of the present invention, sterilization and cleaning can be reliably performed, so that food poisoning is prevented not only in large-scale cooking facilities, but also in general households, and occurrence of unexpected events is prevented. Can be prevented. Also, strong sterilization and detergency can be stably maintained by diluting and dissolving in water immediately before use and using it for immersion. Furthermore, since a plastic container or the like as in the case of a liquid system is not required, storage and transportation are easy, and the amount of waste is reduced.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification symbol FI // (C11D 10/02 1:04 1:66 3:48 3:39 3:28 3:20 3:33) (72) Inventor Sumitomo Ito 1334 Minato, Wakayama-shi, Wakayama Pref., Kao Corporation (72) Inventor Yuichi Hioki, 1334 Minato, Wakayama-shi, Wakayama Pref., Kao Corporation

Claims (4)

[Claims] (1) 0.1 to 80% by weight of a chlorine-based disinfectant, (B) 0.1 to 80% by weight of a solid acid, and (C) 0.01 to 80% by weight of a surfactant. Thing, 1
A solid sterilizing detergent for fresh food, wherein the pH of the aqueous solution is 2 to 12% by weight. 2. The solid sterilizing detergent for fresh food according to claim 1, further comprising 0.1 to 80% by weight of a foaming agent. 3. The solid sterilizing detergent for fresh food according to claim 1, further comprising a pH adjuster. 4. The solid sterilizing detergent for fresh food according to claim 1, further comprising 1 to 50% by weight of an inorganic hydrogen peroxide.