TW201521605A - Hygiene management method for food processing equipment or cooking utensils - Google Patents

Abstract

A hygiene management method for food processing equipment or cooking utensils, having a process C in which steps 1, 2, and 3 are performed and a process D in which step 4 is performed at least once. After step 3 in process C, the initial step 4 is performed in process D, in a state in which at least one type of compound selected from a group comprising polylysine and protamine are in contact. Step 1: A step in which the food processing equipment or cooking utensils are cleaned. Step 2: A step in which, after step 1, a composition (A) containing at least one type of compound selected from a group comprising polylysine and protamine is caused to come in contact with the food processing equipment or the cooking utensils. Step 3: A step in which, after step 2, the state in which the at least one type of compound selected from a group comprising polylysine and protamine is caused to be in contact is held for at least four hours. Step 4: A step in which the food processing equipment or the cooking utensils are used.

Description

Sanitary management method for food processing equipment or conditioning equipment

The present invention relates to a method of sanitary management of a food processing device or conditioning device.

For food processing equipment such as kitchen knives, chopping boards, and draining baskets used in restaurant kitchens, etc., food or equipment used in food factories or beverage factories, etc. In order to maintain hygiene, the appliance, machine or equipment is used to clean the appliance, machine or equipment used after the production of food or beverage.

The hard surface shapes of such appliances, machines or equipment are varied and have small gaps or scars and complex shapes that are inaccessible to the hand. At the time of such washing, there is a portion where the mechanical force such as a sponge or a brush is not sufficiently reached. In such a place, it is easy to leave the dirt which cannot be removed at the bottom, or the microorganism which cannot be removed at the bottom or which cannot be completely eliminated. Therefore, there is a case where the remaining microorganisms re-grow and become unsanitary.

After washing the appliance, machine or equipment, in most cases, sodium hypochlorite is used in order to sterilize the microorganisms that have not been washed and removed. However, in the case of using sodium hypochlorite, there is concern that the chlorine odor derived from sodium hypochlorite is transferred from the appliance, machine or equipment to the foodstuff, and therefore, after the use of sodium hypochlorite, it is necessary to sufficiently clean the appliance, the machine or the equipment in order to remove the sodium hypochlorite. Although the bactericidal effect can be obtained during the contact of sodium hypochlorite with the appliance, machine or equipment, the effect is temporary. Therefore, after the sodium hypochlorite is removed by washing the appliance, machine or equipment, the bactericidal effect obtained by the sodium hypochlorite does not affect the appliance, the machine or the equipment at all. Therefore, in the case of using sodium hypochlorite, there is a residual microbe to re-increase The result is a state in which the number of bacteria is unsanitary.

On the other hand, the industry has also proposed a solution that does not have a temporary effect and emphasizes continuous bacteriostatic, bactericidal or bacteriostatic effects. For example, Japanese Patent Laid-Open No. Hei 4-108003 and Japanese Patent Laid-Open Publication No. 2002-322009 disclose the use of polylysine and protamine to improve the persistence of bacteriostatic, bactericidal or bacteriostatic effects. Bacterial composition. US-A 2005/0049181 discloses biofilm inhibitor compositions comprising polyaminic acid or protamine.

The present invention relates to a food processing apparatus or a sanitary management method for a conditioning apparatus, comprising the following process: Process C, which performs the following steps 1, Step 2 and Step 3; and Process D, which performs the following steps one or more times 4. After the step 3 of the process C, the first step 4 of the process D is carried out in a state in which one or more compounds selected from the group consisting of polylysine and protamine are contacted.

[Process C]

Step 1: Steps to wash the food processing equipment or conditioning equipment

Step 2: After step 1, the step of contacting composition A containing one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus

Step 3: After step 2, the step of contacting one or more compounds selected from the group consisting of poly-lysine and protamine with the above-mentioned food processing equipment or conditioning apparatus for 4 hours or more

[Process D]

Step 4: Steps of using the food processing equipment or conditioning apparatus described above

In the Japanese Patent Laid-Open No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. 2002-322009, a specific hygiene management method focusing on the removal of foodstuffs such as oil or protein derived from foodstuffs is not mentioned. Therefore, in the state in which a large amount of residual dirt is present, the sterilizing composition of JP-A-4-18003 or the sterilizing agent of JP-A-2002-322009 is not sufficiently used. The situation to achieve its effect. Therefore, the industry expects to implement a comprehensive approach to hygiene management based on the washing step. In US-A 2005/0049181, there is no mention of a sanitary management method that is simple and effective, and in particular for food processing equipment.

The invention provides a simple and effective method for sanitary management of a food processing device or a conditioning device, which does not need to clean the labor and time of a bactericide such as sodium hypochlorite, and can inhibit the increase of the number of bacteria even if mixed with bacteria.

According to the present invention, there is provided a simple and effective method for sanitary management of a food processing device or a conditioning device which does not require labor and time for cleaning the sterilizing agent, and which suppresses an increase in the number of bacteria even if mixed with bacteria. More specifically, the present invention relates to a sanitary management method for efficiently cleaning and sterilizing a hard surface to which a food or beverage is contacted, or a hard surface of a manufacturing machine, equipment, or the like, to reduce the damage caused by microorganisms.

[Process C]

In the process C of the present invention, the following steps 1, 2, and 3 are carried out.

Step 1: Steps to wash the food processing equipment or conditioning equipment

Step 2: After step 1, the step of contacting composition A containing one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus

Step 3: After step 2, the step of contacting one or more compounds selected from the group consisting of poly-lysine and protamine with the above-mentioned food processing equipment or conditioning apparatus for 4 hours or more

Process C can be implemented as a step performed during the operation stop period. In the present invention, the period during which the operation is stopped indicates a period in which the food processing equipment or the conditioning apparatus is not used for a long period of time, for example, 4 hours or longer. Further, in the present invention, the period during the operation is a period in which the food processing equipment or the conditioning apparatus is continuously or intermittently used. In the case of intermittent use, the period between the use and use is short, for example, less than 4 hours, from the initial use to the last use under the conditions.

<Step 1>

Step 1 is a step of washing the food processing equipment or conditioning apparatus. From the viewpoint of detergency, the step 1 is preferably a step of washing the food processing device or the conditioning device by the detergent composition containing the surfactant.

Examples of the food processing equipment to be the object of the present invention include large-scale machines such as a meat slicer, a noodle maker, a fryer, and a rice cooker. Further, examples of the conditioning tool to be the object of the present invention include a cutting board, a kitchen knife, a drain basket, and the like. For food processing equipment or conditioning equipment such as mesh belt conveyors or belt conveyors or cutting boards or drain baskets that are placed on food processing equipment, such as scratches, cracks, or gaps, simply inhibit the proliferation of bacteria. The effects of the invention also work effectively.

From the viewpoint of efficiently reducing the number of bacteria, the washing of the food processing equipment or the conditioning apparatus in the step 1 is preferably carried out using a detergent composition. The detergent composition may be one or more selected from the group consisting of a surfactant, specifically, a nonionic surfactant, a cationic surfactant, an amphoteric surfactant, and an anionic surfactant. A detergent composition for a surfactant.

Examples of the nonionic surfactant include alkyl glucosides, polyoxyalkylene alkyl ethers, polyoxyalkylene alkyl alkenyl ethers, and alkyl glyceryl ethers.

The cationic surfactant may, for example, be monoalkylammonium chloride (MTAC) or Dialkyl Dimethyl Ammonium Chloride (DDAC) or benzyl chloride. alkyl Ammonium, benzethonium chloride, polyhexamethylene biguanide (PHMB, Polyhexamethylene Biguanide), alkyl pyridinium chloride.

Examples of the amphoteric surfactant include a betaine-based surfactant such as sulfobetaine or carbonyl betaine, and an amine oxide.

Examples of the anionic surfactant include a sulfate salt having a hydrocarbon group, a sulfonate having a hydrocarbon group, a fatty acid salt, a fatty acid ester salt, a phosphate salt having a hydrocarbon group, and an amino acid salt. Specific examples thereof include a sulfate salt having a hydrocarbon group such as an alkyl sulfate salt, an alkenyl sulfate salt, a polyoxyalkylene alkyl ether sulfate salt, or a polyoxyalkylene ether sulfate salt. a sulfonate having a hydrocarbon group such as an alkylbenzenesulfonate, an olefin sulfonate or an alkanesulfonate, a fatty acid salt having a hydrocarbon group such as an α-sulfo fatty acid salt, or a fat having a hydrocarbon group such as an α-sulfofatty acid ester salt a phosphate salt having a hydrocarbon group such as an acid ester salt, an alkyl phosphate salt or a polyoxyalkylene alkyl phosphate phosphate salt, a mercapto glutamate, an alanine derivative, a glycine derivative, a arginine An amine acid salt or the like having a hydrocarbon group such as a derivative.

Examples of the detergent composition containing an anionic surfactant include the detergent 1 of the following examples.

Further, examples of the detergent containing a nonionic surfactant include the detergent 2 of the following examples.

As a detergent composition used in the step 1, from the viewpoint of exhibiting the effects of the present invention, it is preferred to contain a nonionic surfactant as in the detergent 2, and the content of the anionic surfactant is higher. Less detergent composition.

The detergent composition used in the step 1 is preferably the following detergent composition B from the viewpoint of simplicity. A preferred embodiment of detergent composition B is as shown in step 5 below.

Detergent composition B: a detergent composition having an anionic surfactant content of 10% by mass or less; or a group selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant A detergent combination of more than one surfactant The content of the anionic surfactant is 10% by mass or less, and includes at least one surfactant selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant. Agent composition

The content of the anionic surfactant in the detergent composition B is preferably 10% by mass or less, more preferably 5% by mass or less, from the viewpoint of more effectively exhibiting the effect of the composition A, and further preferably 3 mass % or less, more preferably 2 mass % or less, further preferably 1 mass % or less, further more preferably 0 mass %, that is, the detergent composition B does not contain an anionic surfactant.

The detergent composition B is preferably a detergent composition containing at least one surfactant selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant. The detergent composition B can also be a detergent composition that is substantially free of anionic surfactants. Here, the "substantially free" anionic surfactant in the detergent composition B means that the content of the anionic surfactant is 10% by mass or less in the composition.

In the detergent composition B, it may be selected from the group consisting of an alkylbenzenesulfonate, a polyoxyalkylene alkylsulfate salt, and a polyoxyalkylene ether sulfate salt. The content of one or more kinds of anionic surfactants is limited to the above range.

In the present invention, it is preferred to wash the food processing equipment or conditioning apparatus used in the step 4 of the process D, preferably the final step 4, by the detergent composition B.

The washing of the food processing equipment or the conditioning apparatus in the step 1 is not particularly limited, and examples thereof include immersion washing or scrubbing using a sponge such as a sponge, a brush or a bristle brush.

In the step 1, the cleaning may be performed plural times, or may be followed by washing, drying, and the like. In this case, the detergent composition B can also be used for washing.

<Step 2>

Step 2 is followed by step 1, and the composition is selected from the group consisting of poly-lysine and protamine. The step of contacting the composition A of one or more of the compounds in the group with a food processing device or a conditioning device.

For example, in the step 2, after the step 1, the composition A is brought into contact with a food processing device or a conditioning device, and one or more compounds selected from the group consisting of polylysine and protamine are attached to the food. Processing equipment or conditioning equipment.

The polyamino acid is not particularly limited, and examples thereof include a polyamino acid obtained by linearly polymerizing L-isoamine acid as an essential amino acid, and α-poly which is produced by chemical synthesis. An lysine and an ε-polyamine acid produced by a fermentation method. From the viewpoint of further improving the bactericidal property, the polylysine is preferably ε-polyamine. The molecular weight of the polylysine is preferably 3,000 or more, more preferably 4,000 or more, and is preferably 10,000 or less, more preferably 8,000 or less, still more preferably 6,000 or less, and further preferably from the viewpoint of further improving bactericidal property. It is 5,000 or less. The molecular weight is a weight average molecular weight measured by a GPC-LALLS (Gel Permeation Chromatography - Low Angle Laser Light Scattering) method. Further, from the viewpoint of safety, it is preferably a polylysine which can be used as a quality level of a food additive.

The protamine is not particularly limited, and for example, an acid roe of one or more kinds of fish obtained from the following group is subjected to acid treatment, thereby being present in the sperm nuclei of each fish. A nucleoprotamine-purified protamine or the like, which is a group consisting of about 50 species of fish represented by salmon, herring, rainbow trout, and squid. From the viewpoint of further improving bactericidal properties, and preferably from the viewpoints of safety, economy, and accessibility, protamine obtained from fish carp, carp, rainbow trout, carp, and mullet More preferably, it is a protamine obtained from the fish of the squid. Further, from the viewpoint of safety, it is preferably a protamine which can be used as a quality level of food or food additives.

The protamine may be exemplified by free protamine and protamine. The protamine is preferably a protamine salt from the viewpoint of further improving bactericidal property and formulation. Better One or more of the group consisting of protamine sulfate and protamine hydrochloride are selected. From the viewpoint of easiness of obtaining, it is more preferred to be protamine hydrochloride.

From the viewpoint of bactericidal properties, the composition A preferably contains one or more compounds selected from the group consisting of poly-lysine and protamine, and water. With respect to the content of the compound selected from the group consisting of poly (L-amino acid) and protamine, it is preferably 0.05% by mass or more, and more preferably 0.05% by mass or more, from the viewpoint of further improving the bactericidal property. It is preferably 0.1% by mass or more, and preferably 1% by mass or less, more preferably 0.7% by mass or less.

From the viewpoint of further improving bactericidal properties, the composition A preferably contains poly-lysine and protamine. In this case, from the viewpoint of further improving the bactericidal property, the ratio of (the mass of the polylysine acid) / (the mass of the protamine) in the composition A is preferably 0.1 or more, more preferably 0.15 or more, and further It is preferably 0.2 or more, more preferably 0.5 or more, and is preferably 10 or less, more preferably 5 or less, and still more preferably 2 or less.

From the viewpoint of further improving the bactericidal viewpoint and safety, the composition A preferably contains benzyl alcohol. In this case, the content of the benzyl alcohol is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, still more preferably 0.075% by mass or more, and further preferably from the viewpoint of further improving the bactericidal property in the composition A. It is preferably 0.1% by mass or more, more preferably 0.15% by mass or more, and is preferably 5% by mass or less, more preferably 3% by mass or less, still more preferably 1% by mass or less, still more preferably 0.5% by mass or less, further The content is preferably 0.35 mass% or less, more preferably 0.3 mass% or less, still more preferably 0.25 mass% or less, still more preferably 0.22 mass% or less.

In the case where the composition A contains benzyl alcohol, the mass ratio of the total content of polylysine and protamine to the content of benzyl alcohol is (the total content of poly(amino acid and protamine) / (benzyl alcohol) In terms of further improving the bactericidal property, the content is preferably 0.1 or more, more preferably 0.2 or more, still more preferably 0.3 or more, still more preferably 0.5 or more, and still more preferably 0.8 or more. It is preferably 10 or less, more preferably 5 or less, and still more preferably 3 or less.

The form of the composition A is preferably a liquid composition. Composition A is more preferably a liquid containing water Body composition. In the case of a liquid composition containing water, the pH at 20 ° C is preferably 5 or more, more preferably 6 or more, and preferably 9 or less, more preferably from the viewpoint of safety at the time of use. 8 or less.

Composition A may also contain other ingredients such as surfactants, perfumes, preservatives, pH adjusters, coloring materials, etc., within the scope not impairing the effects and safety of the present invention.

Composition A preferably contains water. The content of water in the composition is preferably 50% by mass or more, more preferably 70% by mass or more, further preferably 90% by mass or more, and preferably less than 100% by mass, more preferably 99.9% by mass or less. Preferably, it is 99.8 mass% or less, and more preferably 99.7% by mass or less.

From the viewpoint of ease of handling, the viscosity of the composition A at 25 ° C is preferably 0.1 mPa. Above s, more preferably 0.5mPa. Above s, and preferably 10 mPa. Below s, more preferably 5mPa. s below. Further, the viscosity can be measured using a BM type viscometer (rotor No. M1, rotation speed: 60 r/min, one minute after the start of stirring).

Composition A is preferably a uniformly transparent liquid from the viewpoints of ease of use and bactericidal effect.

The method for producing the composition A is not particularly limited, and it is preferred to initially add water which constitutes a large part of the composition, and then add each component in an arbitrary order, and then stir until it becomes uniform and transparent. It is preferred to adjust the pH afterwards and adjust it with a mineral acid in such a manner as to be a specific pH.

As a method of bringing the composition A into contact with the food processing equipment or the conditioning apparatus in the step 2, methods such as spraying, coating, and immersion may be mentioned. In step 2, from the standpoint of workability, it is preferred to spray or coat composition A to contact the food processing equipment or conditioning apparatus. In step 2, the operation of bringing the composition A into contact with the food processing equipment or conditioning apparatus may be performed more than once.

In the second step, the contact amount of the composition A with the food processing equipment or the conditioning device is preferably 0.002 g/cm ² or more, and more preferably 0.003 g/cm ² or more from the viewpoint of further improving the bactericidal property. Further, it is preferably 0.004 g/cm ² or more, more preferably 0.005 g/cm ² or more, and is preferably 0.04 g/cm ² or less, more preferably 0.030 g/cm ² or less, and still more preferably 0.025 g/cm ^{2 .} Hereinafter, it is more preferably 002 g/cm ² or less. The amount of the contact is preferably in the case where the content of the compound selected from the group consisting of polylysine and protamine in the composition A is in the above range.

Further, in the step 2, the contact amount of one or more compounds selected from the group consisting of polylysine and protamine to the food processing equipment or the conditioning device is further improved in terms of bactericidal properties. It is preferably 4 × 10 ^-6 g / cm ² or more, more preferably 6 × 10 ^-6 g / cm ² or more, further preferably 8 × 10 ^-6 g / cm ² or more, and further preferably 1 × 10 ^{- 5} g/cm ² or more, further preferably 3 × 10 ^-5 g/cm ² or more, and preferably 8 × 10 ^-5 g / cm ² or less, more preferably 6 × 10 ^-5 g / cm ² or less, Further, it is preferably 5 × 10 ^-5 g / cm ² or less, and more preferably 4 × 10 ^-5 g / cm ² or less. Preferably, composition A is contacted with a food processing device or conditioning device in such a manner as to be in contact.

<Step 3>

In order to sufficiently exhibit the bactericidal effect of one or more compounds selected from the group consisting of polylysine and protamine, after step 2, a group selected from the group consisting of polylysine and protamine The state in which one or more of the compounds are in contact with the food processing equipment or the conditioning apparatus is maintained for more than 4 hours. In the step 3 of the present invention, the state in which one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or the conditioning device is preferably maintained for 5 hours or longer. More preferably, it is 6 hours or more, further preferably 7 hours or longer, more preferably 8 hours or longer, further preferably 9 hours or longer, further preferably 10 hours or longer, further more preferably 11 hours or longer, and still more preferably 12 hours. More preferably, it is more than 16 hours or more, and it is preferably 5 days or less, more preferably 3 days or less, more preferably 2 days or less, still more preferably 24 hours or less, from the viewpoint of work efficiency. It is preferably 20 hours or shorter, more preferably 10 hours or shorter, still more preferably 5 hours or shorter.

When the operation of contacting one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus is carried out in the step 2, the end of the last operation may be performed. Keep up the above time.

The state in which one or more of the compounds selected from the group consisting of poly-aminic acid and protamine is contacted can be maintained in either an open system or a closed system. In addition, the temperature at which the one or more compounds selected from the group consisting of poly-amino acid and protamine are kept in contact with each other is preferably 5° C. or more, and more preferably from the viewpoint of further improving bactericidal properties. It is 10 ° C or more, and from the viewpoint of work efficiency, it is preferably 50 ° C or lower, more preferably 40 ° C or lower, and still more preferably 30 ° C or lower.

[Process D]

The process D of the present invention is carried out one or more times in the following step 4.

Step 4: Steps of using the food processing equipment or conditioning apparatus described above

The present invention is characterized in that, after the step 3 of the process C, the first step 4 of the process D is carried out in a state in which one or more compounds selected from the group consisting of polylysine and protamine are contacted. In the present invention, Process C and Process D can be repeated.

<Step 4>

Step 4 of Process D is the use of food processing equipment or conditioning equipment during the operation. The use of the food processing equipment or the conditioning apparatus may be carried out as usual in accordance with each.

Generally, bacteria derived from foods and the like are brought into contact with a food processing device or a conditioning device by using a food processing device or a conditioning device.

In the present invention, in order to further improve the bactericidal property, one or more compounds selected from the group consisting of poly-lysine and protamine which are contacted in the step 2 are sufficiently left in the food processing. Preferably, in the apparatus or conditioning apparatus, after the step 3 of the process C, the first step 4 of the process D is carried out without cleaning the composition A.

<Step 5>

The process D of the present invention preferably comprises the following step 5 from the viewpoints of detergency and inhibition of proliferation of bacteria. That is, it is preferred to wash the food processing equipment or conditioning apparatus used in the step 4 by the detergent composition.

Step 5: After step 4, the steps of washing the food processing equipment or conditioning apparatus using the detergent composition

The detergent composition of the step 5 is preferably the following detergent composition B from the viewpoint of detergency and inhibition of proliferation of bacteria.

Detergent composition B: a detergent composition having an anionic surfactant content of 10% by mass or less; or a group selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant a detergent composition of one or more kinds of surfactants; or an anionic surfactant content of 10% by mass or less, and comprising a group selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant Detergent composition of one or more surfactants

The nonionic surfactant, the cationic surfactant, the amphoteric surfactant, and the anionic surfactant can be used as described in the detergent composition B of the first step. The detergent composition B can also be a detergent composition that is substantially free of anionic surfactants. The detergent composition B preferably contains a nonionic surfactant.

The content of the anionic surfactant in the detergent composition B is preferably 10% by mass or less, more preferably 5% by mass or less, and further preferably 3%, from the viewpoint of more effectively exerting the effect of the composition A. % or less, more preferably 2% by mass or less, further preferably 1% by mass or less, further preferably 0.5% by mass or less, still more preferably 0% by mass, that is, the detergent composition B does not contain an anionic interface activity. Agent.

The detergent composition B preferably contains at least 9% by mass of a surfactant selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant in a total amount of 9% by mass or more. More preferably, it is contained in an amount of 16% by mass or more, more preferably 25% by mass or more, and more preferably 60% by mass or less, and more preferably 50% by mass or more. In the following, it is preferably contained in an amount of 40% by mass or less.

The detergent composition B preferably contains 5% by mass or more of a nonionic surfactant, more preferably 9% by mass or more, further preferably 15% by mass or more, and more preferably 50% by mass or less. It is preferably contained in an amount of 40% by mass or less, and more preferably 30% by mass or less.

The detergent composition B preferably contains 0.5% by mass or more of a cationic surfactant, more preferably 3% by mass or more, and preferably 10% by mass or less, more preferably 5% by mass or less.

The detergent composition B preferably contains 4.5% by mass or more of the amphoteric surfactant, more preferably 6% by mass or more, further preferably 10% or more, and more preferably 30% by mass or less, more preferably It is contained in an amount of 25% by mass or less, and more preferably 20% by mass or less.

The detergent composition B preferably contains a nonionic surfactant, more preferably a nonionic surfactant and an amphoteric surfactant.

The detergent composition B preferably contains an alkyl glucoside from the viewpoints of viscosity, sterilizing property, detergency, and low-temperature storage stability. From the same viewpoint, the alkyl glucoside is more preferably a compound represented by the following formula (1).

R ¹¹ -(OR ¹² ) _x G _y (1)

[wherein R ¹¹ is a linear alkyl group having a carbon number of 8 or more, preferably 10 or more and 16 or less, preferably 14 or less. R ¹² is an alkylene group having 2 or more and 4 or less carbon atoms, preferably an extended ethyl group or a stretched propyl group, more preferably an extended ethyl group. G is a residue derived from a reducing sugar. x represents an average value of 0 or more and 6 or less. y represents an average value of 1 or more and 10 or less, preferably 5 or less, more preferably 2 or less]

In the compound of the formula (1), G is a residue derived from a reducing sugar. The reducing sugar of the raw material of G may also be any of aldose and ketose. Further, examples of the reducing sugar of the raw material of G include a carbon number 3 propylene sugar, a carbon number 4 buty sugar, a carbon number 5 pentose sugar, and a carbon number 6 hexose sugar. Specific examples of aldose include parsley, arabinose, galactose, glucose, lyxose, mannose, and agar. Sugar, aldose, idose, tarotose, xylose. Further, specific examples of the ketose include fructose. The reducing sugar of the raw material of G of the present invention is preferably an aldose having a carbon number of 5, that is, an aldopentose or an aldose having a carbon number of 6, in view of viscosity, sterilizing property, detergency, and low-temperature storage stability. Aldohexose, more preferably glucose.

The compound of the formula (1) can be easily synthesized by subjecting the above reducing sugar to acetalization or ketalization reaction with R ¹¹ -(OR ¹² ) _x -OH using an acid catalyst. Further, in the case of the acetalization reaction, it may be a hemiacetal structure or a usual acetal structure.

The content of the alkyl glucoside in the detergent composition B is preferably 5% by mass or more, and more preferably 7% by mass, from the viewpoints of viscosity, sterilizing property, detergency, and low-temperature storage stability. The above is more preferably 9% by mass or more, and is preferably 22.5 mass% or less, more preferably 21.5 mass% or less, further preferably 20 mass% or less, and still more preferably 17 from the viewpoint of viscosity and blendability. Below mass%.

The detergent composition B preferably contains an amine oxide from the viewpoints of viscosity, sterilizing property, detergency, and low-temperature storage stability. The amine oxide has a carbon number of preferably 8 or more, more preferably 10 or more, further preferably 11 or more, and preferably 14 or less, more preferably 13 in terms of viscosity, sterilization property, and low-temperature storage stability. The following hydrocarbon groups. More preferably, the amine oxide has one carbon number of preferably 8 or more, more preferably 10 or more, further preferably 11 or more, and preferably 14 or less, more preferably 13 or less, and 2 or more carbon atoms are 1 or more. And a hydrocarbon group of 3 or less. The hydrocarbon group having 8 or more and 14 or less carbon atoms is preferably an alkyl group or an alkenyl group, more preferably an alkyl group. The hydrocarbon group having 1 or more and 3 or less carbon atoms is preferably an alkyl group or an alkenyl group, more preferably an alkyl group.

Specifically, as a preferred amine oxide, a compound of the following formula (2) can be mentioned.

In the formula, R ²¹ is a linear alkyl group or a linear alkenyl group having a carbon number of 8 or more, preferably 10 or more, more preferably 11 or more, and 14 or less, preferably 13 or less, and R ²³ and R ²⁴ are An alkyl group or a hydroxyalkyl group having 1 or more and 3 or less carbon atoms. R ²² is an alkylene group having 1 or more and 5 or less, preferably 2 or 3. A is a group selected from the group consisting of an ester group, a guanamine group, and an ether group, and n is 0 or 1, preferably 0]

The amine oxide is preferably an alkyl dimethyl amine oxide having an alkyl group having 8 or more carbon atoms, preferably 10 or more, more preferably 11 or more, and 14 or less, preferably 13 or less.

The content of the amine oxide in the detergent composition B is preferably 4.5% by mass or more, more preferably 5.5% by mass or more, and still more preferably 7% by mass or more, from the viewpoint of viscosity and sterilizing property. It is more preferably 10% by mass or more, and is preferably 22% by mass or less, more preferably 21% by mass or less, and still more preferably 17% by mass or less from the viewpoint of viscosity, blending property, and low-temperature storage stability.

The detergent composition B preferably contains an amine oxide and an alkyl glucoside. In this case, regarding the mass ratio of the amine oxide to the alkyl glucoside, the amine oxide/alkane in the detergent composition B is from the viewpoints of viscosity, sterilizing property, detergency, and low-temperature storage stability. The glucoside is preferably 0.20 or more, more preferably 0.25 or more, still more preferably 0.35 or more, still more preferably 0.65 or more, and still more preferably 8 or less, still more preferably 5 or less, still more preferably 3 or less, and further preferably More preferably 2 or less.

The detergent composition B preferably contains a zinc or zinc salt from the viewpoint of sterilization. Zinc is preferably contained in the form of zinc ions. Examples of the zinc salt include zinc sulfate, zinc nitrate, zinc chloride, zinc perchlorate, zinc gluconate, zinc tartrate, zinc bromide, zinc ammonium chloride, zinc aluminum sulfate, zinc sulfate, zinc iodide, and the like. . From the viewpoint of antibacterial properties, one or more compounds selected from the group consisting of zinc sulfate, zinc nitrate, zinc gluconate, zinc tartrate, zinc chloride, and zinc perchlorate are preferred. Further, from the viewpoint of versatility, zinc sulfate is preferred. Regarding the content of zinc or zinc salt in the detergent composition B, zinc ion of zinc or zinc salt The conversion meter is preferably 0.02% by mass or more, more preferably 0.04% by mass or more, still more preferably 0.06% by mass or more, still more preferably 0.08% by mass or more, from the viewpoint of the sterilizing property, and is stable at a low temperature. From the viewpoint of the properties, it is preferably 0.7% by mass or less, more preferably 0.6% by mass or less, further preferably 0.4% by mass or less, further preferably 0.2% by mass or less, and still more preferably 0.15% by mass or less.

The total content of the alkyl glucoside, the amine oxide, and the zinc or zinc salt in the detergent composition B is preferably 18% by mass or more, and more preferably 22% by mass, from the viewpoints of detergency and viscosity. In the above, it is preferably at least 25% by mass, and is preferably 40% by mass or less, more preferably 35% by mass or less, and still more preferably 30% by mass or less from the viewpoint of viscosity, low-temperature storage stability, and economy.

In the detergent composition B, the total content of the alkyl glucoside, the amine oxide, and the zinc or zinc salt is preferably 85% by mass or more, more preferably from the viewpoint of the sterilizing property. 90% by mass or more, and more preferably 93% by mass or more.

The pH of the detergent composition B at 25 ° C is preferably 5.5 or more, more preferably 5.8 or more, still more preferably 6.0 or more, and preferably 8.5 or less from the viewpoint of safety at the time of use. More preferably, it is 7.5 or less, and further preferably 7.0 or less.

The viscosity at 20 ° C of the detergent composition B is preferably 80 mPa from the viewpoint of rationality at the time of use. Above s, more preferably 100mPa. Above s, and then preferably 150mPa. More than s, and more preferably 220mPa. Above s, and preferably 1000 mPa. Below s, more preferably 700mPa. s below, and then preferably 600mPa. s below, and more preferably 500mPa. s below. The viscosity was measured by a B-type viscometer using a rotor No. 2 at 60 rpm, 1 minute, and 20 °C.

The detergent composition B is, as an example, a detergent composition containing 5% by mass or more, preferably 7% by mass or more, more preferably 9% by mass or more, and 22.5 % by mass or less, and more preferably 21.5 mass% or less, more preferably 20 mass% or less, further preferably 17 mass% or less of alkyl glucoside, 4.5% by mass or more, preferably 5.5% by mass or more, more preferably 7% by mass or more, further preferably 10% by mass or more, and 22% by mass or less, preferably 21% by mass or less, and more preferably 17% by mass or less. The amine oxide is 0.02% by mass or more, preferably 0.04% by mass or more, more preferably 0.06% by mass or more, further preferably 0.08% by mass or more, and 0.7% by mass or less, preferably 0.6 in terms of zinc ion. 5% by mass or less, more preferably 0.4% by mass or less, further preferably 0.2% by mass or less, still more preferably 0.15% by mass or less of zinc or zinc salt, and water, and an anionic surfactant is contained in the detergent composition. B is 3% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, and further preferably contains no anionic surfactant, that is, an anionic surfactant in the detergent composition B. It is 0% by mass.

The pH of the detergent composition at 20 ° C is preferably 5 or more, more preferably 6 or more, and is preferably 9 or less, more preferably 8 or less.

The method of washing the food processing equipment or the conditioning apparatus in the step 5 can be carried out under the same conditions as in the step 1.

According to the present invention, there is provided a food processing apparatus or a sanitary management method for a conditioning apparatus, comprising: a process C, which performs the following steps 1, 2 and 3; and a process D, which performs the step 4, and in the process C After the step 3, the first step 4 of the process D is carried out in a state in which one or more compounds selected from the group consisting of polylysine and protamine are brought into contact. In the method, preferred components, preferred contents, and the like described above can be arbitrarily applied.

[Process C]

Step 1: Steps to wash the food processing equipment or conditioning equipment

Step 2: After step 1, the step of contacting composition A containing one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus

Step 3: After step 2, a group selected from the group consisting of polylysine and protamine The state in which one or more of the compounds are in contact with the above-mentioned food processing equipment or conditioning apparatus for 4 hours or more

[Process D]

Step 4: Steps of using the food processing equipment or conditioning apparatus described above

In this method, the food processing equipment or conditioning apparatus can be washed using the following detergent composition B in step 1 of Process C.

Detergent composition B: a detergent composition having a content of an anionic surfactant of 3% by mass or less; or a content of an anionic surfactant of 3% by mass or less, and comprising a surfactant interface selected from a nonionic surfactant Detergent composition of one or more surfactants in the group consisting of an active agent and an amphoteric surfactant

Further, in this method, in the process D, the following step 5 is performed after the step 4. Step 5: Steps of washing the food processing equipment or conditioning apparatus used in step 4 using the detergent composition

In step 5, the food processing device or conditioning device can be washed using the above detergent composition B.

Further, in this method, the food processing equipment or the conditioning apparatus can be washed using the above detergent composition B in both of the steps 1 and 5.

Further, according to the present invention, there is provided a food processing apparatus or a sanitary management method for a conditioning apparatus which is repeatedly subjected to the following process: Process C, which performs the following Step 1, Step 2 and Step 3; and Process D, which proceeds to Step 4. In the method, preferred components, preferred contents, and the like described above can be arbitrarily applied.

[Process C]

Step 1: Steps to wash the food processing equipment or conditioning equipment

Step 2: After step 1, the step of contacting composition A containing one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus

Step 3: After step 2, the step of contacting one or more compounds selected from the group consisting of poly-lysine and protamine with the above-mentioned food processing equipment or conditioning apparatus for 4 hours or more

[Process D]

Step 4: After the step 3, in the state of being contacted with one or more compounds selected from the group consisting of polylysine and protamine, the steps of using the above food processing equipment or conditioning apparatus

Detergent composition B: a detergent composition having a content of an anionic surfactant of 3% by mass or less; or a content of an anionic surfactant of 3% by mass or less, and comprising a surfactant interface selected from a nonionic surfactant Detergent composition of one or more surfactants in the group consisting of an active agent and an amphoteric surfactant

In this method, it is preferred to wash the food processing equipment or the conditioning apparatus using the above detergent composition B in the first step of the process C. In this method, it is more preferred to wash the food processing equipment or the conditioning apparatus using the above detergent composition B in the first step of the process C after the process D.

The method may further comprise the following step 5 after the step 4 in the process D.

Step 5: Steps of washing the food processing equipment or conditioning apparatus used in step 4 using the detergent composition

In the case of the step 5, at least one of the step 1 of the process D and the process 1 of the process C after the process D is more preferable in terms of the simplicity of use of the detergent and the inhibition of the growth of the bacteria. Preferably, in two steps, the food processing device or the conditioning device is washed using the above detergent composition B.

Further, according to the present invention, there is provided a food processing apparatus or a sanitary management method for a conditioning apparatus, which is repeatedly subjected to the following process: Process C, which performs the following Step 1, Step 2 and Step 3; and Process D, which performs a plurality of steps 4, and step 5 is performed between steps 4 of the plurality of times. In the method, the preferred component, the preferred content, and the like can be arbitrarily applied. The matter already stated in the text.

[Process C]

Step 1: Steps for washing the used food processing equipment or conditioning equipment using the detergent composition

Step 2: After step 1, the step of contacting composition A containing one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus

Step 3: After step 2, the step of contacting one or more compounds selected from the group consisting of poly-lysine and protamine with the above-mentioned food processing equipment or conditioning apparatus for 4 hours or more

[Process D]

Step 4: After the step 3, in the state of being contacted with one or more compounds selected from the group consisting of polylysine and protamine, the steps of using the above food processing equipment or conditioning apparatus

Step 5: Steps of washing the above food processing equipment or conditioning apparatus using the detergent composition

Detergent composition B: a detergent composition having a content of an anionic surfactant of 3% by mass or less; or a content of an anionic surfactant of 3% by mass or less, and comprising a surfactant interface selected from a nonionic surfactant Detergent composition of one or more surfactants in the group consisting of an active agent and an amphoteric surfactant

In this method, preferably, in step 5 of Process D, the food processing equipment or conditioning apparatus is washed using the above detergent composition B.

Further, in the method, it is more preferable to wash the food processing equipment or the conditioning apparatus using the above detergent composition B in the first step of the process C.

Further, in the method, it is more preferable to use the above-mentioned detergent in the step 1 of the process C after the process D, from the viewpoint of the simplicity of use of the detergent and the inhibition of proliferation of the bacteria. Composition B cleans food processing equipment or conditioning equipment.

Further, in the method, at least one of the step 1 of the process D and the process 1 of the process C after the process D is more preferable from the viewpoint of the simplicity of use of the detergent and the inhibition of the growth of the bacteria. Preferably, in two steps, the food processing device or the conditioning device is washed using the above detergent composition B.

Further, in the method, step 5 is preferably carried out in step 4 of the plurality of times, between the last step 4 and the previous step 4.

Regarding the above embodiment, the present invention discloses the following sanitary management method of a food processing facility or a conditioning appliance. In the following sanitary management methods for food processing equipment or conditioning equipment, the preferred ingredients, preferred contents, and the like described above may be arbitrarily incorporated.

<item 1>

A hygiene management method for a food processing device or a conditioning device, comprising the following process: Process C, which performs the following steps 1, 2, and 3; and Process D, which is performed one or more times as follows: After the step 3 of the process C, the first step 4 of the process D is carried out in a state in which one or more compounds selected from the group consisting of polylysine and protamine are brought into contact.

[Process C]

Step 1: Steps to wash the food processing equipment or conditioning equipment

Step 2: After step 1, the step of contacting composition A containing one or more compounds selected from the group consisting of polylysine and protamine with the above-mentioned food processing equipment or conditioning apparatus

Step 3: After step 2, the step of contacting one or more compounds selected from the group consisting of poly-lysine and protamine with the above-mentioned food processing equipment or conditioning apparatus for 4 hours or more

[Process D]

Step 4: Steps of using the food processing equipment or conditioning apparatus described above

<item 2>

The sanitary management method according to the above <1>, wherein the process D further comprises the following step 5, step 5: after the step 4, the step of washing the food processing device or the conditioning device with the detergent composition.

<item 3>

The hygienic management method according to the above item 2, wherein the detergent composition of the step 5 of the process D is the following detergent composition B, and the detergent composition B: the anionic surfactant is 3 mass. a detergent composition of less than %; or a detergent composition comprising one or more surfactants selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant; or an anion A detergent composition containing at least one surfactant selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant, is contained in an amount of 3% by mass or less.

<item 4>

The sanitary management method according to any one of the above items 1 to 3, wherein the process C and the process D are repeated, or the process C is repeated, and the plurality of steps 4 and 4 are repeated. Process D of step 5 is performed.

<item 5>

The sanitary management method according to the above [Item 4], wherein in the step 1 of the process C after the process D, the food processing device or the conditioning device is washed using the following detergent composition B, the detergent composition B: a detergent composition having an anionic surfactant content of 10% by mass or less; or a surfactant selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant The detergent composition; or the anionic surfactant is contained in an amount of 10% by mass or less, and is selected from the group consisting of A detergent composition of one or more surfactants selected from the group consisting of a sub-surfactant, a cationic surfactant, and an amphoteric surfactant.

<Item 6>

The sanitary management method according to the above item 5, wherein in the at least one, preferably two, steps 1 of the process D of the process D and the process C after the process D, the detergent composition B is washed. Net food processing equipment or conditioning equipment.

<item 7>

The method for sanitary management of a food processing device or a conditioning device according to any one of the above items, wherein the step 1 is to wash the food processing device by a detergent composition containing a surfactant or The steps of conditioning the appliance.

<item 8>

The sanitary management method according to any one of the above items, wherein in the step 1, the food processing device or the conditioning device is washed by dipping, or is selected from the group consisting of a sponge and a brush. Wash the scrubbing utensils in the group consisting of hard bristle brushes.

<item 9>

The sanitary management method according to any one of the above items, wherein in the step 3, one or more compounds selected from the group consisting of polylysine and protamine are The state in which the state in which the food processing equipment or the conditioning device is in contact is preferably 5 hours or longer, more preferably 6 hours or longer, further preferably 7 hours or longer, more preferably 8 hours or longer, still more preferably 9 hours or longer, further Preferably, it is 10 hours or more, further preferably 11 hours or more, further preferably 12 hours or more, further preferably 16 hours or more, and preferably 5 days or less, more preferably 3 days or less, and further preferably 2 days. Hereinafter, it is preferably 24 hours or shorter, more preferably 20 hours or shorter, further preferably 10 hours or shorter, and still more preferably 5 hours or shorter.

<item 10>

The sanitary management method according to any one of the above items 1 to <9>, wherein In the step 3, the temperature at which the compound is kept in contact is preferably 5 ° C or more, more preferably 10 ° C or more, and is preferably 50 ° C or less, more preferably 40 ° C or less, and still more preferably 30 ° C or less.

<item 11>

The sanitary management method according to any one of the above items, wherein, after the step 3 of the process C, the first step 4 of the process D is carried out without washing the composition A.

<item 12>

The hygienic management method according to any one of the above items, wherein the molecular weight of the polylysine is preferably 3,000 or more, more preferably 4,000 or more, and still more preferably 10,000 or less, more preferably It is 8,000 or less, more preferably 6,000 or less, and still more preferably 5,000 or less.

<item 13>

The hygienic management method according to any one of the above items, wherein the protamine is preferably protamine obtained from fish, carp, rainbow trout, squid or mullet. Jia is a protamine obtained from the fish of the carp.

<item 14>

The hygienic management method according to any one of the above items, wherein the protamine is protamine hydrochloride.

<Item 15>

The hygienic management method according to any one of the above items, wherein the content of one or more compounds selected from the group consisting of polylysine and protamine is in the composition A. It is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and is preferably 1% by mass or less, and more preferably 0.7% by mass or less.

<Item 16>

The hygienic management method according to any one of the above items, wherein the composition A contains polylysine and protamine.

<item 17>

The hygienic management method according to the above [Item 16], wherein the ratio of (the mass of the polyaminic acid) / (the mass of the protamine) in the composition A is preferably 0.1 or more, more preferably 0.15 or more, and further preferably 0.2 or more, more preferably 0.5 or more, and still more preferably 10 or less, still more preferably 5 or less, and still more preferably 2 or less.

<Item 18>

The sanitary management method according to any one of the above items, wherein the amount of contact of the composition A with the food processing device or the conditioning device is preferably 0.002 g/cm ² or more in the step 2, More preferably, it is 0.003 g/cm ² or more, further preferably 0.004 g/cm ² or more, further preferably 0.005 g/cm ² or more, and more preferably 0.04 g/cm ² or less, still more preferably 0.030 g/cm ^{2 .} Hereinafter, it is preferably 0.025 g/cm ² or less, and more preferably 0.02 g/cm ² or less.

<Item 19>

The sanitary management method according to any one of the above-mentioned item, wherein, in the step 2, one or more compounds selected from the group consisting of polylysine and protamine are used for foods. The contact amount of the processing equipment or the conditioning apparatus is preferably 4 × 10 ^-6 g / cm ² or more, more preferably 6 × 10 ^-6 g / cm ² or more, and further preferably 8 × 10 ^-6 g / cm ² or more. More preferably, it is 1 × 10 ^-5 g / cm ² or more, further preferably 3 × 10 ^-5 g / cm ² or less, and preferably 8 × 10 ^-5 g / cm ² or less, more preferably 6 × 10 ^-5 g/cm ² or less, further preferably 5 × 10 ^-5 g / cm ² or less, further preferably 4 × 10 ^-5 g / cm ² or less.

<item 20>

The hygienic management method according to any one of the above items, wherein the content of the anionic surfactant in the detergent composition B is preferably 5% by mass or less, more preferably 3% by mass. Hereinafter, it is preferably 2% by mass or less, more preferably 1% by mass or less, further preferably 0.5% by mass or less, and still more preferably 0% by mass.

<Item 21>

The sanitary management method according to any one of the above items, wherein the detergent composition B contains a nonionic surfactant, preferably a nonionic surfactant and an amphoteric surfactant.

<Item 22>

The sanitary management method according to any one of the above items, wherein the detergent composition B contains an alkyl glucoside.

<item 23>

The sanitary management method according to any one of the above items, wherein the detergent composition B contains a compound represented by the following formula (1), R ¹¹ -(OR ¹² ) _x G _y (1)

In the formula, R ¹¹ is a linear carbon number of 8 or more, preferably 10 or more and 16 or less, preferably 14 or less alkyl groups, and R ¹² is an alkylene group having 2 or more and 4 or less carbon atoms, preferably Ethyl or propyl, more preferably ethyl, G represents a residue derived from a reducing sugar, x represents an average value of 0 or more and 6 or less, and y represents an average value of 1 or more and 10 or less. It is preferably 5 or less, more preferably 2 or less.

<item 24>

The hygienic management method according to the above [Item 23], wherein the residue G derived from the reducing sugar is preferably an aldopentose or an aldohexose, more preferably glucose.

<Item 25>

The hygienic management method according to any one of the above items, wherein the content of the alkyl glucoside in the detergent composition B is preferably 5% by mass or more, more preferably 7% by mass. The amount is more preferably 9% by mass or more, more preferably 22.5 mass% or less, still more preferably 21.5 mass% or less, further preferably 20 mass% or less, and still more preferably 17 mass% or less.

<Item 26>

The sanitary management method according to any one of the above-mentioned item 3, wherein, The above detergent composition B contains an amine oxide.

<item 27>

The sanitary management method according to any one of the above-mentioned items, wherein the detergent composition B has a carbon number of preferably 8 or more, more preferably 10 or more, and still more preferably 11 or more. Further, it is preferably an amine oxide of a hydrocarbon group of 14 or less, more preferably 13 or less.

<Item 28>

The hygienic management method according to the above <26> or <27>, wherein the content of the amine oxide in the detergent composition B is preferably 4.5% by mass or more, more preferably 5.5% by mass or more, and further preferably 7 The mass% or more is more preferably 10% by mass or more, and is preferably 22% by mass or less, more preferably 21% by mass or less, and still more preferably 17% by mass or less.

<Item 29>

The sanitary management method according to any one of the above items, wherein the detergent composition B contains an amine oxide and an alkyl glucoside.

<item 30>

The hygienic management method according to the above <29>, wherein the mass ratio of the amine oxide to the alkyl glucoside in the detergent composition B is preferably 0.20 or more, more preferably 0.20 or more, based on the amine oxide/alkyl glucoside. 0.25 or more, more preferably 0.35 or more, still more preferably 0.65 or more, and still more preferably 8 or less, still more preferably 5 or less, still more preferably 3 or less, still more preferably 2 or less.

<item 31>

The sanitary management method according to any one of the above items, wherein the detergent composition B contains zinc or a zinc salt.

<item 32>

In the sanitary management method according to the above-mentioned item, the content of the zinc or the zinc salt in the detergent composition B is preferably 0.02% by mass or more, more preferably 0.04% by mass or more, in terms of zinc ion. It is preferably 0.06% by mass or more, more preferably 0.08% by mass or more, and is preferably 0.7% by mass or less, more preferably 0.6% by mass or less, and further preferably 0.4% by mass or less. The mass% or less is further preferably 0.2% by mass or less, and more preferably 0.15% by mass or less.

<Item 33>

The sanitary management method according to any one of the above items, wherein in the step 2 of the process C, the composition A is sprayed or coated to be brought into contact with a food processing device or a conditioning device.

<item 34>

The sanitary management method according to any one of the above items, wherein the object is a meat slicer, a noodle maker, a deep fryer or a rice cooker or a chopping board, a kitchen knife or a drain basket, preferably. A mesh belt conveyor or belt conveyor or cutting board or drain basket for food processing equipment.

Example

The following examples illustrate the practice of the invention. The examples are intended to be illustrative of the invention and are not intended to limit the invention.

<Production of test contamination test piece>

The contaminated test pieces used in the following examples and comparative examples were produced in the following order.

(1) Making of chicken dirt

100 g of commercially available chicken minced meat was sterilized by autoclaving at 121 ° C for 20 minutes. 90 g of the sterilized chicken and 90 g of sterilized water were placed in a stirrer and stirred for 3 minutes to prepare a slurry.

(2) Preparation of sample bacterial liquid soil

0.1 mL of the bacterial solution of Pseudomonas aeruginosa ATCC 15692 adjusted to OD (Optical Density, optical density) = 0.001, 2.0 mL of the chicken flesh and 7.9 mL of sterilized water were mixed.

(3) Production of test strips

At the actual kitchen site, it is made of polyethylene for more than one year to cut the fish. The chopping board was used to produce a plurality of test pieces having a rectangular parallelepiped shape having a bottom surface of 5 cm × 5 cm.

(4) Reset of the test piece

In order to remove dirt or bacteria from the site, the test piece is reset. The test piece was immersed in an aqueous sodium hypochlorite solution having an effective chlorine concentration of 2% by mass for 18 hours, and sufficiently washed with tap water. Then, the amount of the pollutant (ATP (Adenosine Triphosphate)) was measured by lumitester-DP-20 (manufactured by Kikkoman Biochemifa Co., Ltd.), and the relative luminescence amount (RLU (Relative Light Unit)) was confirmed. ) The value is less than 20. Further, it was washed with ethanol and dried.

(5) Inoculation and reproduction of bacteria

The above sample bacterial soil fouling 0.3 mL was uniformly spread on one side of the dried test piece.

In a sealed container made of polypropylene (Tight Box No. 3, manufactured by Chopra Industries Co., Ltd.), a paper towel impregnated with a 0.2% by mass aqueous solution of benzalkonium chloride (20 g) was placed on the surface to coat the surface of the sample. The test piece was placed on top of it, covered with a lid of the container, and stored at 30 ° C for 20 hours. Use it as a contaminated test piece. Further, benzalkonium chloride is used to exclude the influence of environmental bacteria contained in water or the like.

Example 1-1

The following steps 1, 2, and 3 (above, process C) and step 4 (process D) are performed in sequence. After the step 4, the number of bacteria (cfu/mL) of the test piece was measured by the following method, and the bottom was set to the logarithm of 10 and is shown in Table 1. In the table, the initial number of bacteria is the number of bacteria in the sample bacterial liquid soil used in the step 4, and the number of bacteria after the treatment is the number of bacteria after the above-mentioned amplification treatment, and the dilution of the wiping liquid is cultured in a standard agar medium (below) with). The method for measuring the number of bacteria after the treatment will be described in detail in step 4.

[Process C] <Step 1>

The contaminated test piece was washed under the following washing condition 1 using the following detergent 1.

*Detergent 1

*1 LAS: sodium laurylbenzene sulfonate

*2 ES: polyoxyethylene alkyl ether sulfate with an alkyl group having 12 to 15 carbon atoms and an average addition molar ratio of 2.0 to the ethoxy group

*3 AO: N-Lauryl-N,N-dimethylamine oxide

*4 AHSB: N-Lauryl-N,N-dimethyl-N-(2-hydroxy-3-sulfopropyl)betaine

*5 AG: an alkyl glucoside having an alkyl group having 12 carbon atoms and a glucose-derived group and having a sugar condensation degree of 1.3

Washing conditions 1:

2.5 mL of the diluted washing solution obtained by diluting the detergent to 30 times (volume ratio) with tap water was immersed in the sponge sheet, and the object was washed for 30 seconds. After washing, the object was washed with 500 mL of tap water. . Further, the sponge sheet (28.75 mm × 37.5 mm × 35 mm) was subjected to 8 equal parts of a commercially available sponge (115 mm × 75 mm × 35 mm flexible absorber, trade name: Kikulon, dealer: Kikulon Co., Ltd.) (The long side is divided into 4 equal parts, and the short side is divided into 2 equal parts).

<Step 2>

After the step 1, 0.3 mL of the following bactericidal composition 1 described above was applied to the test piece.

* bactericide composition 1

Protamine ^(*6) 0.1% by mass

*6 ε-polyaminic acid, food additive, manufactured by JNC Co., Ltd., weight average molecular weight 4,700

*7 From the squid fish protamine, protamine hydrochloride, processed food, manufactured by Maruha nichiro Food Co., Ltd.

<Step 3>

After step 2, the test piece was allowed to stand in an open system at 20 ° C for 18 hours.

[Process D] <Step 4>

After the step 3, 0.3 mL of the sample bacterial liquid stain was spread on the test piece. In a sealed container made of polypropylene (Tight Box No. 3, manufactured by Chopra Co., Ltd.), a paper towel impregnated with 20% by mass of a 0.2% by mass aqueous solution of benzalkonium chloride was placed, and the bottom surface coated with the sample bacteria liquid was faced upward. The test piece was placed on it, covered with a lid of the container, and stored at 37 ° C for 8 hours. The application of the sample bacterial liquid soil to the test piece in the step 4 is assumed to be in a state in which the dirt is in contact due to the use of the device. Further, the preservation in the closed system is assumed to be continued during the operation period, and the state of use continues for a long time, and the state of the contact is continued for a long time and in a wet state after the initial contact of the bacteria. Further, benzalkonium chloride is used to exclude the influence of environmental bacteria contained in water or the like.

<Method for measuring the number of bacteria>

The surface of the test piece stored in the step 4 was wiped off by a simple wiping kit (manufactured by Risho Pharmaceutical Co., Ltd.), and 200 μL of the wiping liquid was immediately extracted, and 1.8 ml of the LP diluent (manufactured by DAIGO) was obtained in order to achieve drug passivation. Mix and dilute to obtain a 10-fold dilution of the wipe. 200 μL of the diluted solution was mixed and diluted in 1.8 mL of physiological saline to obtain a 100-fold dilution, and a 1000-fold dilution of the wiping liquid and 10000 were obtained by the same operation. Double dilution. 100 μL of each diluted solution was applied to a standard agar medium, and cultured at 37° C. for 20 hours, and the number of colonies was measured to determine the number of bacteria cfu/mL.

Example 1-2

The same procedure as in Example 1-1 was carried out except that the detergent 2 was used as the detergent composition of the first step of Example 1-1.

*Detergent 2

※8 AO: N-Lauryl-N,N-dimethylamine oxide

※9 AHSB: N-Lauryl-N,N-dimethyl-N-(2-hydroxy-3-sulfopropyl)betaine

*10 AG: an alkyl glucoside having an alkyl group having 12 carbon atoms and a glucose-derived group and having a sugar condensation degree of 1.3

Comparative Example 1-1

Step 2 of Example 1-1 was used as the following step 2', and after the step 2', the test piece was washed with 500 mL of tap water, and the operation was carried out in the same manner as in Example 1. The results are shown in Table 1.

<Step 2'>

One 300 piece of the test piece washed in the step 1 was immersed in 300 mL of an aqueous solution of sodium hypochlorite having an effective chlorine concentration of 200 ppm for 30 minutes.

Comparative Example 1-2

The procedure of Example 1 was omitted except that Step 1 of Example 1-1 was omitted. Take action. The results are shown in Table 1.

Example 2-1

In the same manner as in Example 1-1, except that the standing time of the step 3 was set to 4 hours in the example 1-1. Further, regarding the sample bacteria stain, the number of bacteria used in the inoculation of the test piece or the number of bacteria in the step 4 is the initial number of bacteria in Table 2. The results are shown in Table 2.

Example 2-2

The operation was carried out in the same manner as in Example 1-1. Among them, regarding the sample bacteria, the number of bacteria used in the inoculation of the test piece or the number of bacteria in the step 4 is the initial number of bacteria in Table 2. The results are shown in Table 2.

Example 3-1

In Example 1-1, the standing time of the step 3 was changed to 4 hours, the chicken dirt in the sample bacteria stain applied in the step 4 was changed to 0.2 mL, and the sterilized water was changed to 9.7 mL, and The operation after the application was carried out in the same manner as in Example 1-1, except that the storage was carried out at 37 ° C for 5 hours. Further, regarding the sample bacteria stain used in the step 4, the number of bacteria immediately after the application was the initial number of bacteria in Table 3. The results are shown in Table 3.

Example 3-2

In the same manner as in Example 3-1, except that the standing time of the step 3 was set to 6 hours in the example 3-1. Further, regarding the sample bacteria stain used in the step 4, the number of bacteria immediately after the application was the initial number of bacteria in Table 3. The results are shown in Table 3.

Example 3-3

In the same manner as in Example 3-1, except that the standing time of the step 3 was changed to 23 hours in the example 3-1. Among them, regarding the sample bacteria stain used in the step 4, the number of bacteria immediately after the application was the initial number of bacteria in Table 3. The results are shown in Table 3.

Comparative Example 3-1

In the same manner as in Example 3-1, except that the standing time of the step 3 was set to 1 hour in the example 3-1. Further, regarding the sample bacteria stain used in the step 4, the number of bacteria immediately after the application was the initial number of bacteria in Table 3. The results are shown in Table 3.

Comparative Example 3-2

In the same manner as in Example 3-1, except that the standing time of the step 3 was set to 2 hours in the example 3-1. Further, regarding the sample bacteria stain used in the step 4, the number of bacteria immediately after the application was the initial number of bacteria in Table 3. The results are shown in Table 3.

Example 4-1

In the same manner as in Example 3-1, except that the bactericidal composition of the step 2 was replaced with the bactericidal composition 2 in Example 3-1. Further, regarding the sample bacteria stain used in the step 4, the number of bacteria immediately after application was the initial number of bacteria in Table 4. The results are shown in Table 4.

Example 5-1

In Example 5-1, the inoculation to the bacteria of the test piece or the sample used in the step 4 The bacteria scale, the number of bacteria immediately after coating was the initial number of bacteria in Table 5.

[Process 1 C]

Step 1, Step 2, and Step 3 were carried out in the same manner as in Example 1-2.

[1st process D]

Step 4 was carried out in the same manner as in Example 1-2. Here, the storage time of step 4 is set to 2 hours (step 4-2).

Further, after the step 4-2, the detergent 2 is used for washing under the washing condition 1 (step 5).

After step 5, step 4-2 is performed again.

[2nd process C]

After the first process D, steps 1 and 2 were carried out in the same manner as in the example 1-2.

In a sealed container made of polypropylene (Tight Box No. 3, manufactured by Chopra Industries Co., Ltd.), a paper towel impregnated with a 0.2% by mass aqueous solution of benzalkonium chloride 20 g was placed. The surface coated with the sample bacterial liquid was faced upward, and the test piece after step 2 was allowed to stand thereon. The lid of the container was capped and stored at 37 ° C for 18 hours (step 3). This is confirmed for the amplification effect, and this step 3 is carried out in a closed system in which the bacteria are easily increased.

[2nd process D]

After the second process C, the step 4-2 was carried out, and the number of bacteria (cfu) of the test piece was measured by the same method as that of Example 1-1. The results are shown in Table 5.

Example 5-2

The operation was carried out in the same manner as in Example 5-1 except that the detergent 1 was used instead of the detergent 2. The results are shown in Table 5.

Example 5-3

In the same manner as in Example 5-1, except that the detergent 1 was used instead of the detergent 2 in the first step. The results are shown in Table 5.

Example 5-4

In the same manner as in Example 5-1, except that the detergent 1 was used instead of the detergent 2 and the bactericidal composition 2 was used instead of the bactericidal composition 1 in the first step. The results are shown in Table 5.

Example 5-5

In the same manner as in Example 5-1, except that the detergent 1 was used instead of the detergent 2 in the step 1, and the standing time of the step 3 was set to 4 hours. The results are shown in Table 5.

Example 5-6

In the same manner as in Example 5-1, except that the detergent 1 was used instead of the detergent 2, and the rest time of the step 3 was set to 12 hours. The results are shown in Table 5.

Example 5-7

With respect to the step 1, the detergent 1 is used instead of the detergent 2, and in the open system of the same conditions as in the step 3 of the process C of the embodiment 1-1, the step 3 of the second process C is performed, and The operation was carried out in the same manner as in Example 5-1. The results are shown in Table 5.

Comparative Example 5-1

In the same manner as in the example 5-2, except that the step 2 in the first and second processes C was omitted in the embodiment 5-2. The results are shown in Table 5.

In Comparative Example 5-1 and Example 5-2, as compared with Comparative Example 5-1, it was found that the degree of increase in the number of bacteria was inhibited when the number of bacteria was mixed. In particular, in Example 5-1 in which the detergent 2 was used in the first step D of the first process D and the second process C, the second process C was carried out in a closed system in which the number of bacteria was easily increased. 3. However, the number of bacteria after step 4 of the second process D is reduced as compared with the initial number of bacteria, and the growth inhibition effect of the bacteria is remarkably excellent.

Further, in Examples 5-3 to 5-7 in which the detergent 2 was used in the step 5 of the first process C, the number of bacteria after the step 4 of the second process D was decreased as compared with the initial number of bacteria. The growth inhibition effect of the bacteria is remarkably excellent.

Claims (17)

A hygiene management method for a food processing device or a conditioning device, comprising the following process: Process C, which performs the following steps 1, Step 2 and Step 3; and Process D, which is performed one or more times as follows: After step 3 of the process C, the first step 4 of the process D is carried out in a state of being contacted with one or more compounds selected from the group consisting of polylysine and protamine, [Process C] Step 1: Step 2 of washing the food processing equipment or conditioning apparatus: After the step 1, the composition A containing one or more compounds selected from the group consisting of polylysine and protamine and the above food processing equipment Or the step of contacting the conditioning device, step 3: after step 2, maintaining a state in which one or more compounds selected from the group consisting of polylysine and protamine are in contact with the food processing device or the conditioning device for 4 hours. The above steps [Process D] Step 4: The steps of using the above food processing equipment or conditioning apparatus. The sanitary management method of claim 1, wherein the process D further comprises the following step 5, step 5: after the step 4, the step of washing the food processing device or the conditioning device with the detergent composition. The method of hygiene management according to claim 2, wherein the detergent composition of the step 5 of the process D is the following detergent composition B, and the detergent composition B: comprises a surfactant interface selected from the group consisting of a nonionic surfactant and a cation. One or more surfactants in the group consisting of a surfactant and an amphoteric surfactant Detergent composition. A sanitization management method according to claim 3, wherein the anionic surfactant of the detergent composition B is substantially absent. The hygiene management method according to claim 3, wherein the content of the anionic surfactant of the detergent composition B is 3% by mass or less. The hygiene management method according to any one of claims 1 to 5, wherein the process C and the process D are repeated. The hygienic management method of claim 6, wherein in the step 1 of the process C after the process D, the food processing device or the conditioning device is washed using the detergent composition B described below, the detergent composition B: comprising selected from the group consisting of A detergent composition of one or more surfactants selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant. The hygienic management method of claim 6 or 7, wherein in at least one of the step 1 of the process D and the process C of the process C after the process D, the following detergent composition B is used to wash the food processing equipment or conditioning Apparatus, detergent composition B: a detergent composition comprising at least one surfactant selected from the group consisting of a nonionic surfactant, a cationic surfactant, and an amphoteric surfactant. A sanitization management method according to claim 8, wherein the content of the anionic surfactant of the detergent composition B is substantially not contained. The hygienic management method of claim 8, wherein the content of the anionic surfactant of the detergent composition B is 3% by mass or less. The sanitary management method according to any one of claims 1 to 10, wherein after the step 3 of the process C, the first step 4 of the process D is carried out without washing the composition A. The hygiene management method according to any one of claims 1 to 11, wherein the composition A contains polylysine and protamine. The sanitary management method according to any one of claims 3 to 12, wherein the detergent composition B contains a nonionic surfactant. The sanitary management method according to any one of claims 3 to 13, wherein the detergent composition B contains an alkyl glucoside. The sanitary management method according to any one of claims 3 to 14, wherein the detergent composition B contains an amine oxide. The sanitary management method according to any one of claims 3 to 15, wherein the detergent composition B contains zinc or a zinc salt. A sanitization management method according to any one of claims 1 to 16, wherein in the step 2 of the process C, the composition A is sprayed or coated to be brought into contact with the food processing equipment or the conditioning apparatus.