JPH11192291A - Method for cleaning foodstuffs with electrolytically produced water and hygienic control - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for performing a primary and a secondary cleaning process using an electrolytic water to be produced by a high flow-rate and continuous storing electrolytic water producer to eliminate a soluble component such as protein liquid or the like through the cleaning processes and further, controlling the proliferation of bacteria through eliminating a bacterioviable environment and effectively sterilizing an object to be cleaned after the primary cleaning process. SOLUTION: A primary and a secondary cleaning process are performed using electrolytic water (strong reducing water with a hydrogen ion concentration (pH)=10 or higher to be used for the primary cleaning process and strong oxidizing water with a hydrogen ion concentration (pH)=2.7 or less for the secondary cleaning process) which is produced by a high flow-rate and continuous strong electrolytic water producer 3 (a flow-rate of 5000 cc/min. or more) not using an electrolysis adjuvant. In the primary cleaning process, a bacterioviable environment is eliminated by using a sufficient flow rate of the strong reducing water for eliminating the soluble component such as protein liquid or the like of an object to be cleaned, and consequently, the proliferation of bacteria is prevented from occurring. In the secondary cleaning process, the bacterial sterilization effect is used to the maximum extent with the combined use of the strong oxidizing water so that propagation of bacteria is reduced.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to, for example, food hygiene in cafeterias, kitchens and the like, and more specifically, a combination of strongly reduced water and strong oxidized water generated from a continuous strong electrolyzed water generator. The present invention also relates to a method of cleaning and sanitary management of foodstuffs for the purpose of cleaning and sterilizing by food.

[0002]

2. Description of the Related Art Conventionally, washing, sterilization of foods, dishes, kitchens and the like in canteens, kitchens and the like have been performed using tap water, detergents and germicides. For this reason, insufficient cleaning has occurred, causing food poisoning, or leaving a chemical substance such as a detergent or a bactericide, and affecting the human body.

[0003] Strongly oxidized water has been shown to have an excellent bactericidal effect from before, but it has not been able to obtain such an effect when washing a wash containing soluble components such as protein lipids.

[0004]

In the conventional washing and disinfection using tap water with detergent, there is a problem that food poisoning occurs due to insufficient washing, or a chemical substance such as a detergent or a disinfectant remains and a human body is left. There was a problem that the impact on the environment was concerned.

[0005] In addition, although strong oxidizing water has been recognized for its excellent bactericidal effect, there has been a problem that its effect is significantly reduced due to the incorporation of soluble components such as protein lipids.

According to the present invention, primary washing and secondary washing are performed using electrolyzed water generated from a continuous strong electrolyzed water generator having a large flow rate, and the washing step removes soluble components such as protein lipids. Another object of the present invention is to control the growth of bacteria by eliminating the living environment of bacteria, and to effectively sterilize the washed material after the primary washing and effectively control the bacteria.

[0007]

In order to achieve the above object, a method for cleaning and sanitary control of foodstuffs according to the present invention comprises a continuous flow strong electrolyzed water generator having a large flow rate without using an auxiliary electrolysis solution. Electrolyzed water generated from "a generator with a flow rate of 5000 CC / min or more""strongly reduced water with hydrogen ion concentration (pH) = 10 or more and strong oxidized water with hydrogen ion concentration (pH) = 2.7 or less"
The primary cleaning and the secondary cleaning are performed using. As a primary wash, using a strong flow of strong reducing water at a sufficient flow rate to remove soluble components such as protein lipids in the wash, eliminates the bacterial survival environment, and prevents the growth of bacteria.
With the use of strong oxidizing water, make the most of its bactericidal effect,
Bacteria can be controlled, and food cleaning and hygiene management are performed.

[0008]

According to the method for cleaning and sanitary management of foodstuffs constituted as described above, soluble components such as protein lipids in the washed material can be eliminated, and the proliferation of bacteria can be eliminated. In addition, an electrolysis auxiliary solution is not used. Since it is electrolyzed water obtained by electrolyzing tap water, safe washing without side effects can be performed.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION An embodiment of the present invention will be described with reference to the drawings based on an embodiment of a food cleaning system. In FIG. 1, a large flow rate continuous water supply is directly connected to a water supply inlet 1 in FIG. A large amount of strongly reduced water is generated from a strong electrolyzed water generator “8000 CC / min flow rate” 3, a strong reduced water sink 5 is provided, and primary washing is performed with strongly reduced water obtained from a strongly reduced water pipe 4. As the washing, the strong reducing water sink 5
Among them, washing with running water for several tens of seconds was excellent as shown in the relationship between the hydrogen ion concentration and the solubility in Table 1 (each test water was included in the 20 mg mouth and the amount of saliva was compared). Soluble components can be easily released due to the ability to dissolve, thereby controlling the growth of bacteria. Further, as a secondary cleaning, a strong oxidizing water sink 7 or the like for storing the strong oxidizing water obtained from the strong oxidizing water pipe 6 generated simultaneously with the strong reducing water is provided.
Perform ponds. The washed material after the primary washing is stored in the sink for strong oxidizing water for about 5 seconds to constitute a food washing system capable of controlling bacteria.

[0010]

[Table 1]

[0011]

Since the present invention is configured as described above, it has the following effects.

By releasing soluble components such as protein lipids from the washed material, the growth of bacteria can be suppressed, so that the growth of bacteria in the washed material after washing can be suppressed for a long time.

[0013] In addition, the effect of using foodstuffs on the control of bacteria in tap water and the system of the present invention was compared for general bacteria. Shrimp, tuna, and psyllium were used as test food samples. In the test method, the number of colonies of bacteria after pre-treatment of each sample was counted. In the cleaning of the present invention, the primary cleaning was carried out by washing with flowing strongly reduced water having a hydrogen ion concentration (pH) of 10.37 for 5 seconds, followed by measurement. Further, as secondary washing, the sample was washed with strong oxidized water having a hydrogen ion concentration (pH) of 2.66 for 5 seconds and measured. As a conventional washing, the sample was washed with running water for 10 seconds with tap water and measured. The results are shown in Tables 2 and 3. As shown in Table 2, the effect of sterilization was obtained.

[0014]

[Table 2]

[0015]

[Table 3]

[Brief description of the drawings]

FIG. 1 is a conceptual diagram of a food cleaning system.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Tap water inlet 2 Faucet 3 Large flow strong electrolyzed water generator 4 Strong reducing water pipe 5 Strong reducing water sink 6 Strong oxidizing water pipe 7 Strong oxidizing water sink 8 Ingredients for primary washing 9 Ingredients for secondary washing

Claims (1)

[Claims] 1. A large-volume continuous strong electrolyzed water generator without a supplementary electrolytic solution for the purpose of cleaning foods and performing sanitary control of canteens, kitchens and the like. Primary cleaning and secondary cleaning are performed using the electrolyzed water generated from the above. As the primary washing, soluble components are removed with running water having strong reducing water “hydrogen ion concentration (pH) = 10 or more”, and as the secondary washing, strong oxidizing water “hydrogen ion concentration (pH) = 2.7 or less” is used. A method for cleaning and sanitary management of foodstuffs, characterized by enhancing sterilization action by washing with stored water.