WO2015079817A1 - Procédé de gestion d'hygiène pour équipement de traitement d'aliments ou ustensiles de cuisine - Google Patents

Procédé de gestion d'hygiène pour équipement de traitement d'aliments ou ustensiles de cuisine Download PDF

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Publication number
WO2015079817A1
WO2015079817A1 PCT/JP2014/077317 JP2014077317W WO2015079817A1 WO 2015079817 A1 WO2015079817 A1 WO 2015079817A1 JP 2014077317 W JP2014077317 W JP 2014077317W WO 2015079817 A1 WO2015079817 A1 WO 2015079817A1
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mass
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cleaning composition
food processing
processing equipment
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PCT/JP2014/077317
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English (en)
Japanese (ja)
Inventor
登 松尾
吉川清章
大谷孝
高村香
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花王株式会社
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Publication of WO2015079817A1 publication Critical patent/WO2015079817A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01N—PRESERVATION OF BODIES OF HUMANS OR ANIMALS OR PLANTS OR PARTS THEREOF; BIOCIDES, e.g. AS DISINFECTANTS, AS PESTICIDES OR AS HERBICIDES; PEST REPELLANTS OR ATTRACTANTS; PLANT GROWTH REGULATORS
    • A01N37/00—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids
    • A01N37/44—Biocides, pest repellants or attractants, or plant growth regulators containing organic compounds containing a carbon atom having three bonds to hetero atoms with at the most two bonds to halogen, e.g. carboxylic acids containing at least one carboxylic group or a thio analogue, or a derivative thereof, and a nitrogen atom attached to the same carbon skeleton by a single or double bond, this nitrogen atom not being a member of a derivative or of a thio analogue of a carboxylic group, e.g. amino-carboxylic acids
    • A01N37/46—N-acyl derivatives
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/66—Non-ionic compounds
    • C11D1/662—Carbohydrates or derivatives
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D1/00—Detergent compositions based essentially on surface-active compounds; Use of these compounds as a detergent
    • C11D1/66—Non-ionic compounds
    • C11D1/75—Amino oxides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11D—DETERGENT COMPOSITIONS; USE OF SINGLE SUBSTANCES AS DETERGENTS; SOAP OR SOAP-MAKING; RESIN SOAPS; RECOVERY OF GLYCEROL
    • C11D2111/00—Cleaning compositions characterised by the objects to be cleaned; Cleaning compositions characterised by non-standard cleaning or washing processes
    • C11D2111/10—Objects to be cleaned
    • C11D2111/14—Hard surfaces
    • C11D2111/20—Industrial or commercial equipment, e.g. reactors, tubes or engines

Definitions

  • the present invention relates to a method for hygiene management of food processing equipment or cooking utensils.
  • sodium hypochlorite After washing instruments, equipment or facilities, sodium hypochlorite is often used to sterilize microorganisms that could not be removed by washing. However, when using sodium hypochlorite, there is a concern that the chlorine odor derived from sodium hypochlorite may be transferred from the appliance, equipment or equipment to the food, so after using sodium hypochlorite, In order to remove sodium hypochlorite, it is essential to thoroughly rinse the equipment, equipment or equipment. While sodium hypochlorite is in contact with equipment, equipment or equipment, a bactericidal effect is obtained, but the effect is temporary.
  • the bactericidal effect of sodium hypochlorite does not reach the instrument, device or equipment at all. Therefore, when sodium hypochlorite is used, surviving microorganisms may re-grow and result in an unsanitary state with a high number of bacteria.
  • the present invention Process C for performing the following Step 1, Step 2 and Step 3, and It has process D which performs the following process 4 one or more times, After Step 3 of Process C, the first Step 4 of Process D is performed in a state where one or more compounds selected from the group consisting of polylysine and protamine are in contact with each other.
  • the present invention relates to a hygiene management method for food processing equipment or cooking utensils.
  • Step 1 Washing food processing equipment or cooking utensils
  • Step 2 After step 1, composition A containing at least one compound selected from the group consisting of polylysine and protamine is used as the food processing equipment or cooking utensils.
  • Step 3 Contacting Step 2: Step 2 After Step 2, one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or cooking utensil for 4 hours or more [Process D].
  • Step 4 Detailed description of the process invention using the food processing equipment or cookware
  • the present invention does not require the need to rinse a bactericide such as sodium hypochlorite, and can suppress the increase in the number of bacteria even if bacteria are mixed. Provide a hygiene management method for cookware.
  • the present invention relates to a hygiene management method for efficiently washing and sterilizing hard surfaces such as cooking utensils, manufacturing equipment, and facilities that come into contact with food and beverages, and reducing harm caused by microorganisms.
  • Step 1 Step of washing food processing equipment or cooking utensils
  • Step 2 After Step 1, composition A containing one or more compound compounds selected from the group consisting of polylysine and protamine is used as the food processing equipment or Step 3 for bringing into contact with cooking utensil: After step 2, a step of holding at least one compound selected from the group consisting of polylysine and protamine in contact with the food processing facility or cooking utensil for 4 hours or more.
  • Process C can be implemented as a process performed during the operation suspension period.
  • the operation suspension period indicates a period in which the food processing facility or the cooking utensil is not used for a long time, for example, 4 hours or more.
  • an operation period is a period which uses food processing equipment or a cooking appliance continuously or intermittently. When used intermittently, it indicates a period in which the interval between uses is short, for example, less than 4 hours, and is the period from the first use to the last use under this condition.
  • Step 1 is a step of washing food processing equipment or cooking utensils.
  • Step 1 is a step of washing food processing equipment or cooking utensils with a detergent composition preferably containing a surfactant from the viewpoint of detergency.
  • the food processing equipment that is the subject of the present invention includes large equipment such as a meat slicer, a noodle making machine, a fryer, and a rice cooker. Moreover, a cutting board, a kitchen knife, a colander etc. are mentioned as the cooking utensil used as the object of the present invention.
  • the effect of the present invention to easily suppress the growth of bacteria is a food processing facility or cooking in which minute spaces such as scratches, cracks or gaps such as net conveyors or belt conveyors or cutting boards or colanders installed in food processing facilities exist. Works well with instruments.
  • the washing of food processing equipment or cooking utensils in Step 1 is performed using a detergent composition from the viewpoint of efficiently reducing the number of bacteria.
  • the detergent composition includes a surfactant, specifically, one or more surfactants selected from the group consisting of nonionic surfactants, cationic surfactants, amphoteric surfactants and anionic surfactants. And a detergent composition containing an agent.
  • nonionic surfactants include alkyl glycosides, polyoxyalkylene alkyl ethers, polyoxyalkylene alkenyl ethers, and alkyl glyceryl ethers.
  • cationic surfactant examples include monoalkyl trimethyl ammonium chloride (MTAC), dialkyl dimethyl ammonium chloride (DDAC), benzalkonium chloride, benzethonium chloride, polyhexamethylene biguanide (PHMB), and alkyl pyridinium chloride salts.
  • MTAC monoalkyl trimethyl ammonium chloride
  • DDAC dialkyl dimethyl ammonium chloride
  • benzalkonium chloride benzethonium chloride
  • PHMB polyhexamethylene biguanide
  • alkyl pyridinium chloride salts examples include alkyl pyridinium chloride salts.
  • amphoteric surfactants examples include betaine surfactants such as sulfobetaine and carbobetaine, and amine oxides.
  • anionic surfactant examples include a sulfate ester salt having a hydrocarbon group, a sulfonate salt having a hydrocarbon group, a fatty acid salt, a fatty acid ester salt, a phosphate ester salt having a hydrocarbon group, and an amino acid salt.
  • sulfates having hydrocarbon groups such as alkyl sulfates, alkenyl sulfates, polyoxyalkylene alkyl ether sulfates, polyoxyalkylene alkenyl ether sulfates, alkylbenzene sulfonates, olefin sulfones.
  • Sulfonates having hydrocarbon groups such as acid salts and alkane sulfonates fatty acid salts having hydrocarbon groups such as ⁇ -sulfo fatty acid salts, fatty acid ester salts having hydrocarbon groups such as ⁇ -sulfo fatty acid ester salts, Phosphoric acid ester salts having hydrocarbon groups such as alkyl phosphate ester salts, polyoxyalkylene alkyl ether phosphate ester salts, amino acid salts having hydrocarbon groups such as acyl glutamates, alanine derivatives, glycine derivatives, arginine derivatives, etc. Can be mentioned.
  • Examples of the detergent composition containing an anionic surfactant include the detergent 1 in the following Examples. Moreover, as a cleaning agent containing a nonionic surfactant, the cleaning agent 2 of the following Example is mentioned, for example.
  • the cleaning composition used in step 1 includes a nonionic surfactant and a low content of anionic surfactant, such as cleaning agent 2, from the viewpoint of manifesting the effects of the present invention. Compositions are preferred.
  • the cleaning composition used in step 1 is preferably the following cleaning composition B from the viewpoint of simplicity. A preferred embodiment of the cleaning composition B is as described in Step 5 described later.
  • Cleaning composition B 1 selected from the group consisting of a cleaning composition having an anionic surfactant content of 10% by mass or less, or a nonionic surfactant, a cationic surfactant and an amphoteric surfactant
  • Detergent composition containing one or more selected surfactants
  • the content of the anionic surfactant in the cleaning composition B is preferably 10% by mass or less, more preferably 5% by mass or less, more preferably 3 from the viewpoint of more effectively exerting the effect of the composition A. It is not more than mass%, more preferably not more than 2 mass%, more preferably not more than 1 mass%, more preferably not more than 0 mass%, that is, the cleaning composition B does not contain an anionic surfactant.
  • the cleaning composition B is preferably a cleaning composition containing one or more surfactants selected from the group consisting of nonionic surfactants, cationic surfactants and amphoteric surfactants.
  • the cleaning composition B may be a cleaning composition that does not substantially contain an anionic surfactant.
  • an anionic surfactant means that the content of the anionic surfactant is 10% by mass or less in the composition.
  • the content of one or more anionic surfactants selected from the group consisting of alkylbenzene sulfonates, polyoxyalkylene alkyl ether sulfates, and polyoxyalkylene alkenyl ether sulfates is within the above range. May be limited to
  • step 4 of process D it is preferable to wash the food processing equipment or cooking utensil used in step 4 of process D, preferably the last step 4 with cleaning composition B.
  • Cleaning of food processing equipment or cooking utensils in step 1 is not particularly limited, and examples thereof include immersion cleaning or cleaning by scrubbing using a cleaning tool such as a sponge, brush, or scrubber.
  • step 1 washing may be performed a plurality of times, and then operations such as rinsing and drying may be performed. Also in that case, the cleaning composition B can be used for cleaning.
  • Step 2 is a step of bringing composition A containing one or more compounds selected from the group consisting of polylysine and protamine into contact with food processing equipment or cooking utensils after step 1.
  • the composition A is brought into contact with a food processing facility or cooking utensil, and one or more compounds selected from the group consisting of polylysine and protamine are attached to the food processing facility or cooking utensil.
  • the polylysine is not particularly limited.
  • Polylysine is preferably ⁇ -polylysine from the viewpoint of further improving bactericidal properties.
  • the molecular weight of polylysine is preferably 3,000 or more, more preferably 4,000 or more, and preferably 10,000 or less, more preferably 8,000 or less, more preferably from the viewpoint of further improving bactericidal properties. Is 6,000 or less, more preferably 5,000 or less.
  • This molecular weight is a weight average molecular weight measured by GPC-LALLS method. From the viewpoint of safety, it is preferably a polylysine having a quality level that can be used as a food additive.
  • Protamine is not particularly limited, but, for example, by acid-treating one or more fish larvae obtained from a group consisting of about 50 or more fish including salmon, herring, rainbow trout and tuna And protamine purified from nucleoprotamine present in the sperm nucleus of each fish.
  • protamine is preferably obtained from salmon, herring, rainbow trout, tuna, and mullet, more preferably protamine obtained from salmon. It is.
  • it is preferably a protamine of a quality level that can be used as a food or food additive.
  • Protamine includes free protamine and protate.
  • Protamine is preferably a protamine salt from the viewpoint of further improving bactericidal properties and compounding properties. More preferably, it is one or more selected from the group consisting of protamine sulfate and protamine hydrochloride. From the viewpoint of availability, protamine hydrochloride is more preferable.
  • Composition A preferably contains one or more compounds selected from the group consisting of polylysine and protamine and water from the viewpoint of bactericidal properties.
  • the content of one or more compounds selected from the group consisting of polylysine and protamine is preferably 0.05% by mass or more, more preferably 0.1% by mass in composition A from the viewpoint of further improving bactericidal properties. And preferably 1% by mass or less, more preferably 0.7% by mass or less.
  • Composition A preferably contains polylysine and protamine from the viewpoint of further improving bactericidal properties.
  • the ratio of (mass of polylysine) / (mass of protamine) in composition A is preferably 0.1 or more, more preferably 0.15 or more, more preferably 0 from the viewpoint of further improving bactericidal properties. .2 or more, more preferably 0.5 or more, and preferably 10 or less, more preferably 5 or less, more preferably 2 or less.
  • Composition A preferably contains benzyl alcohol from the viewpoint of further improving bactericidal properties and safety.
  • the content of benzyl alcohol is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, more preferably 0.075% by mass in the composition A from the viewpoint of further improving bactericidal properties.
  • the mass ratio of the total content of polylysine and protamine to the content of benzyl alcohol is (total content of polylysine and protamine) / (content of benzyl alcohol). From the viewpoint of further improving the ratio, it is preferably at least 0.1, more preferably at least 0.2, more preferably at least 0.3, more preferably at least 0.5, more preferably at least 0.8. And it is preferably 10 or less, more preferably 5 or less, more preferably 3 or less.
  • Composition A is preferably a liquid composition.
  • the composition A is more preferably 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 8 from the viewpoint of safety during use. It is as follows.
  • composition A may contain other components such as a surfactant, a fragrance, a preservative, a pH adjuster, a colorant and the like as long as the effects and safety of the present invention are not impaired.
  • Composition A preferably contains water.
  • the water content in the composition is preferably 50% by mass or more, more preferably 70% by mass or more, more preferably 90% by mass or more, and preferably less than 100% by mass, more preferably 99.9%. It is at most 99.8 mass%, more preferably at most 99.7 mass%.
  • the composition A has a viscosity at 25 ° C. of preferably 0.1 mPa ⁇ s or more, more preferably 0.5 mPa ⁇ s or more, and preferably 10 mPa ⁇ s or less, more preferably Is 5 mPa ⁇ s or less.
  • the viscosity can be measured using a BM viscometer (rotor NO. M1, rotation speed 60 r / min, 1 minute after the start of stirring).
  • Composition A is preferably a uniformly transparent liquid from the viewpoint of ease of use and bactericidal effect.
  • the production method of the composition A is not particularly limited, but the water constituting most of the composition is initially charged, and then the components are added in random order, and then stirred until uniform and transparent. Is preferred. Then, it is desirable to measure pH and adjust it using an inorganic acid so that it may become predetermined
  • Examples of methods for bringing composition A into contact with food processing equipment or cooking utensils in step 2 include spraying, coating, and dipping.
  • the composition A is preferably sprayed or applied and brought into contact with food processing equipment or cooking utensils.
  • the operation of bringing the composition A into contact with food processing equipment or cooking utensils can be performed one or more times.
  • the contact amount of the composition A to the food processing equipment or cooking utensil is preferably 0.002 g / cm 2 or more, more preferably 0.003 g / cm 2 or more, from the viewpoint of further improving bactericidal properties. preferably 0.004 g / cm 2 or more, more preferably 0.005 g / cm 2 or more, and preferably 0.04 g / cm 2 or less, more preferably 0.030 g / cm 2 or less, more preferably 0 .025g / cm 2 or less, more preferably 0.02 g / cm 2 or less.
  • This contact amount is preferable when the content of one or more compounds selected from the group consisting of polylysine and protamine in the composition A is in the above range.
  • the contact amount of one or more compounds selected from the group consisting of polylysine and protamine with respect to food processing equipment or cooking utensils is preferably 4 ⁇ 10 ⁇ 6 g / from the viewpoint of further improving bactericidal properties.
  • the composition A is brought into contact with food processing equipment or a cooking utensil so that the contact amount is obtained.
  • Step 3 In order to sufficiently develop the bactericidal effect of one or more compounds selected from the group consisting of polylysine and protamine, after step 2, one or more compounds selected from the group consisting of polylysine and protamine are added to food processing equipment or cooking. Hold in contact with the instrument for at least 4 hours.
  • the time during which one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or cooking utensil is preferably 5 hours or more, more preferably 6 hours or more.
  • Step 2 When the operation of bringing one or more compounds selected from the group consisting of polylysine and protamine into contact with the food processing equipment or cooking utensils in Step 2 is performed a plurality of times, the time can be maintained from the end of the last operation. .
  • the state in which one or more compounds selected from the group consisting of polylysine and protamine are in contact with each other may be maintained in either an open system or a closed system.
  • the temperature at which one or more compounds selected from the group consisting of polylysine and protamine are kept in contact is preferably 5 ° C. or higher, more preferably 10 ° C. or higher, from the viewpoint of further improving bactericidal properties.
  • it is 50 degrees C or less, More preferably, it is 40 degrees C or less, More preferably, it is 30 degrees C or less.
  • Step 4 Step of using the food processing equipment or cooking utensil
  • the present invention is the first step of Process D after Step 3 of Process C in contact with one or more compounds selected from the group consisting of polylysine and protamine. Step 4 is performed.
  • process C and process D can be performed repeatedly.
  • Step 4 of process D is a step of using food processing equipment or cooking utensils during the operation period. What is necessary is just to perform normal use according to each use of food processing equipment or a cooking utensil. Usually, by using food processing equipment or cooking utensils, bacteria derived from food or the like come into contact with the food processing equipment or cooking utensils.
  • process C in order to sufficiently leave one or more compounds selected from the group consisting of polylysine and protamine contacted in step 2 in food processing equipment or cooking utensils, process C After step 3, the first step 4 of process D is preferably performed without rinsing composition A.
  • the process D of the present invention more preferably includes the following step 5 from the viewpoints of detergency and bacteria growth inhibition. That is, it is preferable to wash the food processing equipment or cooking utensil used in Step 4 with the cleaning composition.
  • Process 5 The process of wash
  • the cleaning composition in Step 5 is preferably the following cleaning composition B from the viewpoints of cleaning properties and bacterial growth inhibition properties.
  • Cleaning composition B 1 selected from the group consisting of a cleaning composition having an anionic surfactant content of 10% by mass or less, or a nonionic surfactant, a cationic surfactant and an amphoteric surfactant
  • Detergent composition containing one or more selected surfactants
  • the cleaning composition B may be a cleaning composition that does not substantially contain an anionic surfactant.
  • the cleaning composition B preferably contains a nonionic surfactant.
  • the content of the anionic surfactant in the cleaning composition B is preferably 10% by mass or less, more preferably 5% by mass or less, more preferably 3 from the viewpoint of more effectively exerting the effect of the composition A. % By mass or less, more preferably 2% by mass or less, more preferably 1% by mass or less, more preferably 0.5% by mass or less, more preferably 0% by mass, that is, the detergent composition B is an anionic interface. Contains no active agent.
  • one or more surfactants selected from the group consisting of nonionic surfactants, cationic surfactants and amphoteric surfactants in total, preferably 9% by mass or more, more preferably Is 16% by mass or more, more preferably 25% by mass or more, and preferably 60% by mass or less, more preferably 50% by mass or less, more preferably 40% by mass or less.
  • the nonionic surfactant is preferably 5% by mass or more, more preferably 9% by mass or more, more preferably 15% by mass or more, and preferably 50% by mass or less, more preferably 40% by mass. It is contained by mass% or less, more preferably 30% by mass or less.
  • the cleaning composition B contains a cationic surfactant, preferably 0.5% by mass or more, more preferably 3% by mass or more, and preferably 10% by mass or less, more preferably 5% by mass or less.
  • the amphoteric surfactant is preferably 4.5% by mass or more, more preferably 6% by mass or more, more preferably 10% or more, and preferably 30% by mass or less, more preferably 25%. It is contained in an amount of 20% by mass or less, more preferably 20% by mass or less.
  • the cleaning composition B preferably contains a nonionic surfactant, and more preferably contains a nonionic surfactant and an amphoteric surfactant.
  • the cleaning composition B preferably contains an alkyl glycoside from the viewpoints of viscosity, sterilization properties, cleaning properties, and low-temperature storage stability.
  • an alkyl glycoside from the same viewpoint, a compound represented by the following general formula (1) is more preferable.
  • R 11 - (OR 12) x G y (1)
  • R 11 is a linear alkyl group having 8 or more carbon atoms, preferably 10 or more and 16 or less, preferably 14 or less.
  • R 12 is an alkylene group having 2 to 4 carbon atoms, preferably an ethylene group or a propylene group, more preferably an ethylene group.
  • G is a residue derived from a reducing sugar.
  • x is 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.
  • G is a residue derived from a reducing sugar.
  • the reducing sugar as a raw material for G may be either aldose or ketose.
  • Examples of the reducing sugar as a raw material for G include triose having 3 carbon atoms, tetrose having 4 carbon atoms, pentose having 5 carbon atoms, and hexose having 6 carbon atoms.
  • Specific examples of aldose include apiose, arabinose, galactose, glucose, lyxose, mannose, galose, aldose, idose, talose, and xylose.
  • Specific examples of ketose include fructose.
  • the reducing sugar as a raw material of G of the present invention is preferably an aldpentose which is an aldose having 5 carbon atoms or an aldhexose which is an aldose having 6 carbon atoms from the viewpoint of viscosity, sterilization property, detergency and low-temperature storage stability. Yes, more preferably glucose.
  • the compound of the general formula (1) can be easily synthesized by subjecting the reducing sugar and R 11 — (OR 12 ) x —OH to an acetalization reaction or a ketalization reaction using an acid catalyst.
  • an acetalization reaction a hemiacetal structure or a normal acetal structure may be used.
  • the content of the alkylglycoside in the cleaning composition B is preferably 5% by mass or more, more preferably 7% by mass or more, and more preferably 9% from the viewpoints of viscosity, disinfecting property, detergency and low-temperature storage stability. From the viewpoint of viscosity and blendability, it is preferably 22.5% by mass or less, more preferably 21.5% by mass or less, more preferably 20% by mass or less, more preferably 17% by mass or less. It is.
  • the cleaning composition B preferably contains an amine oxide from the viewpoints of viscosity, sterilization, cleaning properties, and low-temperature storage stability.
  • the amine oxide preferably has 8 or more carbon atoms, more preferably 10 or more, more preferably 11 or more, and preferably 14 or less, more preferably 13 or less, from the viewpoints of viscosity, sterilization property, and low-temperature storage stability. It has a hydrocarbon group. More preferably, the amine oxide preferably has 8 or more carbon atoms, more preferably 10 or more carbon atoms, more preferably 11 or more carbon atoms, and preferably 14 or less, more preferably 13 or less hydrocarbon groups and 1 carbon atom. As mentioned above, it has 2 or less hydrocarbon groups.
  • the hydrocarbon group having 8 or more and 14 or less carbon atoms is preferably an alkyl group or an alkenyl group, and more preferably an alkyl group.
  • the hydrocarbon group having 1 to 3 carbon atoms is preferably an alkyl group or an alkenyl group, and more preferably an alkyl group.
  • preferred amine oxides include compounds represented by the following general formula (2).
  • R 21 is a linear alkyl group or linear alkenyl group having 8 or more carbon atoms, preferably 10 or more, more preferably 11 or more, and 14 or less, preferably 13 or less
  • R 23 , R 24 Is an alkyl group having 1 to 3 carbon atoms or a hydroxyalkyl group
  • R 22 is an alkylene group having 1 to 5 carbon atoms, preferably 2 or 3 carbon atoms.
  • A is a group selected from the group consisting of an ester group, an amide group, and an ether group, and n is 0 or 1, preferably 0. ]
  • the amine oxide is preferably an alkyldimethylamine 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 amine oxide in the cleaning composition B is preferably 4.5% by mass or more, more preferably 5.5% by mass or more, more preferably 7% by mass or more, from the viewpoint of viscosity and sterilization. More preferably, it is 10% by mass or more, and preferably 22% by mass or less, more preferably 21% by mass or less, and even more preferably 17% by mass or less from the viewpoint of viscosity, compoundability and low-temperature storage stability.
  • the cleaning composition B preferably contains an amine oxide and an alkyl glycoside.
  • the mass ratio of amine oxide to alkylglycoside is amine oxide / alkylglycoside in cleaning composition B from the viewpoints of viscosity, disinfection, detergency and low-temperature storage stability, preferably 0.20 or more. More preferably 0.25 or more, more preferably 0.35 or more, more preferably 0.65 or more, and preferably 8 or less, more preferably 5 or less, more preferably 3 or less, more preferably 2 It is as follows.
  • the cleaning composition B preferably contains zinc or a zinc salt from the viewpoint of sterilization.
  • Zinc is preferably contained as zinc ions.
  • the zinc salt include zinc sulfate, zinc nitrate, zinc chloride, zinc perchlorate, zinc gluconate, zinc tartrate, zinc bromide, ammonium zinc chloride, zinc aluminum sulfate, potassium zinc sulfate, zinc iodide and the like.
  • 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 from the viewpoint of antibacterial properties.
  • zinc sulfate is preferable from the viewpoint of versatility.
  • the content of zinc or zinc salt in the cleaning composition B is preferably 0.02% by mass or more, more preferably 0.04% by mass, in terms of sterilization, in terms of zinc or zinc ion of zinc salt.
  • the total content of alkyl glucoside, amine oxide and zinc or zinc salt in the detergent composition B is preferably 18% by mass or more, more preferably 22% by mass or more, and more preferably 25% from the viewpoint of detergency and viscosity. From the viewpoint of viscosity, low-temperature storage stability and economy, it is preferably 40% by mass or less, more preferably 35% by mass or less, and more preferably 30% by mass or less.
  • the total content of alkyl glucoside, amine oxide and zinc or zinc salt is preferably 85% by mass or more, more preferably 90% by mass or more, from the viewpoint of disinfecting in components other than water. More preferably, it is 93 mass% or more.
  • the pH at 25 ° C. of the cleaning composition B is preferably 5.5 or more, more preferably 5.8 or more, more preferably 6.0 or more, and preferably from the viewpoint of safety during use. Is 8.5 or less, more preferably 7.5 or less, and more preferably 7.0 or less.
  • the viscosity at 20 ° C. of the cleaning composition B is preferably 80 mPa ⁇ s or more, more preferably 100 mPa ⁇ s or more, more preferably 150 mPa ⁇ s or more, more preferably 220 mPa ⁇ s or more, from the viewpoint of handling during use. And preferably 1000 mPa ⁇ s or less, more preferably 700 mPa ⁇ s or less, more preferably 600 mPa ⁇ s or less, and more preferably 500 mPa ⁇ s or less.
  • the viscosity was measured using a B-type viscometer with rotor No. 2 and measured at 20 rpm at 60 rpm for 1 minute.
  • the cleaning composition B is, for example, 5% by weight or more, preferably 7% by weight or more, more preferably 9% by weight or more, and 22.5% by weight or less, preferably 21.5% by weight or less, more preferably 20% by weight or less Preferably it is 17 mass% or less.
  • the amine oxide is 4.5% by mass or more, preferably 5.5% by mass or more, more preferably 7% by mass or more, more preferably 10% by mass or more, and 22% by mass or less, preferably 21% by mass or less, more Preferably it is 17 mass% or less
  • Zinc or zinc salt in terms of zinc ion is 0.02% by mass or more, preferably 0.04% by mass or more, more preferably 0.06% by mass or more, more preferably 0.08% by mass or more, and 0 0.7 mass% or less, preferably 0.6 mass% or less, more preferably 0.4 mass% or less, more preferably 0.2 mass% or less, more preferably 0.15 mass% or less, and water.
  • the content of the anionic surfactant in the cleaning composition B is 3% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, more preferably no anionic surfactant.
  • the content of the anionic surfactant in the cleaning composition B is 0% by mass. It is a cleaning composition.
  • the pH of the cleaning composition at 20 ° C. is preferably 5 or more, more preferably 6 or more, and preferably 9 or less, more preferably 8 or less.
  • step 5 The method for washing food processing equipment or cooking utensils in step 5 can be performed under the same conditions as in step 1.
  • the present invention has a process C for performing the following Step 1, Step 2 and Step 3, and a process D for performing Step 4, and after Step 3 of Process C, one or more selected from the group consisting of polylysine and protamine
  • Step C for performing the following Step 1, Step 2 and Step 3
  • Step D for performing Step 4
  • Step 3 of Process C one or more selected from the group consisting of polylysine and protamine
  • a sanitary management method for food processing equipment or cooking utensils is provided, in which the first step 4 of the process D is performed in a state where the compound of the above is in contact.
  • the matters described so far such as preferable components and preferable contents can be arbitrarily applied.
  • Step 1 Washing food processing equipment or cooking utensils
  • Step 2 After step 1, composition A containing at least one compound selected from the group consisting of polylysine and protamine is used as the food processing equipment or cooking utensils.
  • Step 3 Contacting Step 2: Step 2 After Step 2, one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or cooking utensil for 4 hours or more [Process D].
  • Step 4 Step of using the food processing facility or cooking utensil In this method, the food processing facility or cooking utensil can be washed in Step 1 of Process C using the following cleaning composition B.
  • Detergent composition B a detergent composition having an anionic surfactant content of 3% by mass or less, or an anionic surfactant content of 3% by mass or less, a nonionic surfactant, a positive Cleaning composition containing one or more surfactants selected from the group consisting of ionic surfactants and amphoteric surfactants
  • Step 5 Cleaning the food processing equipment or cooking utensil used in Step 4 using the cleaning composition
  • the food processing equipment or cooking utensil can be cleaned using the cleaning composition B.
  • food processing equipment or cooking utensils can be cleaned using the cleaning composition B in both Step 1 and Step 5.
  • a sanitary management method for food processing equipment or cooking utensils in which the process C for performing the following step 1, step 2 and step 3 and the process D for performing step 4 are repeated.
  • the matters described so far such as preferable components and preferable contents can be arbitrarily applied.
  • Step 1 Washing food processing equipment or cooking utensils
  • Step 2 After step 1, composition A containing at least one compound selected from the group consisting of polylysine and protamine is used as the food processing equipment or cooking utensils.
  • Step 3 Contacting Step 2: Step 2 After Step 2, one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or cooking utensil for 4 hours or more [Process D].
  • Process 4 Process detergent composition B which uses the said food processing equipment or a cooking utensil in the state which 1 or more types of compounds chosen from the group which consists of a polylysine and a protamine contacted after the process 3: Anionic surfactant A detergent composition having a content of 3% by mass or less, or an anionic surfactant content of 3% by mass or less, comprising a nonionic surfactant, a cationic surfactant and an amphoteric surfactant.
  • the cleaning composition contains at least one surfactant selected from the group.
  • the food processing equipment or the cooking utensils are cleaned using the cleaning composition B in the step 1 of the process C after the process D.
  • This method may further include the following step 5 after step 4 in process D.
  • Step 5 Step of washing the food processing equipment or cooking utensil used in Step 4 using the detergent composition
  • Process D More preferably, the food processing equipment or the cooking utensil is cleaned with the cleaning composition B in at least one of the step 5 of the process C and the step 1 of the process C after the process D, preferably in both steps.
  • the food processing is performed by repeatedly performing the process C in which the following step 1, step 2 and step 3 are performed, and the process D in which the step 4 is performed a plurality of times and the step 5 is performed between the plurality of steps 4.
  • a method of hygiene management of equipment or cookware is provided. In this method, the matters described so far such as preferable components and preferable contents can be arbitrarily applied.
  • Step 1 Washing food processing equipment or cooking utensils after use with a detergent composition
  • Step 2 After Step 1, a composition containing one or more compounds selected from the group consisting of polylysine and protamine A step of bringing the product A into contact with the food processing equipment or cooking utensil
  • Step 3 After step 2, one or more compounds selected from the group consisting of polylysine and protamine are in contact with the food processing equipment or cooking utensil.
  • Step 4 After Step 3, using the food processing equipment or cooking utensil in a state where one or more compounds selected from the group consisting of polylysine and protamine are in contact
  • Step 5 using the detergent composition
  • Process cleaning composition B for cleaning food processing equipment or cooking utensils A cleaning composition having an anionic surfactant content of 3% by mass or less, or an anionic surfactant content of 3% by mass or less
  • a detergent composition comprising one or more surfactants selected from the group consisting of nonionic surfactants, cationic surfactants and amphoteric surfactants.
  • step 5 of process D It is preferable to clean food processing equipment or cooking utensils using the cleaning composition B.
  • step 1 of process C after process D food processing equipment or cooking utensils are used using the cleaning agent composition B. It is more preferable to wash.
  • step 5 of process D and step 1 of process C after process D at least one of step 5 of process D and step 1 of process C after process D, preferably both steps. It is more preferable to wash food processing equipment or cooking utensils using the cleaning composition B.
  • step 5 between the last step 4 and the previous step 4 among the plurality of steps 4.
  • the present invention discloses the following hygiene management method for food processing equipment or cooking utensils.
  • the following items such as preferred components and preferred contents can be arbitrarily incorporated into the following food processing equipment or sanitary management method for cooking utensils.
  • Process C for performing the following Step 1, Step 2 and Step 3
  • Process D for performing the following step 4 one or more times
  • Step 1 Washing food processing equipment or cooking utensils
  • Step 2 After step 1, composition A containing at least one compound selected from the group consisting of polylysine and protamine is used as the food processing equipment or cooking utensils.
  • Step 3 Contacting Step 2: Step 2 After Step 2, one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or cooking utensil for 4 hours or more [Process D].
  • Process 4 The process of using the said food processing equipment or a cooking utensil
  • Process D further has the following process 5, The hygiene management method of ⁇ paragraph 1>.
  • Process 5 The process of wash
  • Cleaning composition B 1 selected from the group consisting of a cleaning composition having an anionic surfactant content of 3% by mass or less, or a nonionic surfactant, a cationic surfactant and an amphoteric surfactant From the group consisting of a non-ionic surfactant, a cationic surfactant and an amphoteric surfactant, wherein the content of the detergent composition containing at least one kind of surfactant or an anionic surfactant is 3% by mass or less Detergent composition containing one or more selected surfactants
  • ⁇ Section 4> Process C and Process D are repeated, or Process C and Process D are performed a plurality of times, and Process D is performed repeatedly between Step 4 and Step 4, and ⁇ Item 1> to ⁇ Item 3>> The hygiene management method according to any one of the above.
  • ⁇ Section 5> The sanitary management method according to ⁇ Item 4>, wherein the food processing equipment or the cooking utensil is washed using the following cleaning composition B in Step 1 of Process C after Process D.
  • ⁇ Section 6> The food processing equipment or the cooking utensil is washed with the cleaning composition B in at least one of the step 5 of the process D and the step 1 of the process C after the process D, preferably in both steps.
  • ⁇ Item 5> The hygiene management method described.
  • step 1 is a step of washing the food processing equipment or cooking utensil with a detergent composition containing a surfactant.
  • step 1 cleaning of the food processing equipment or cooking utensil is immersion cleaning or cleaning by scrubbing using a cleaning tool selected from the group consisting of a sponge, a brush, and a scourer.
  • a cleaning tool selected from the group consisting of a sponge, a brush, and a scourer.
  • the time during which one or more compounds selected from the group consisting of polylysine and protamine are kept in contact with the food processing equipment or cooking utensil is preferably 5 hours or more, more preferably 6 hours or more, more preferably Is 7 hours or more, more preferably 8 hours or more, more preferably 9 hours or more, more preferably 10 hours or more, more preferably 11 hours or more, more preferably 12 hours or more, more preferably 16 hours or more, and , Preferably 5 days or less, more preferably 3 days or less, more preferably 2 days or less, more preferably 24 hours or less, more preferably 20 hours or less, more preferably 10 hours or less, more preferably 5 hours or less.
  • the hygiene management method according to any one of ⁇ Item 1> to ⁇ Item 8>.
  • the temperature at which the compound is kept in contact is preferably 5 ° C or higher, more preferably 10 ° C or higher, and preferably 50 ° C or lower, more preferably 40 ° C or lower, more preferably 30 ° C.
  • ⁇ Section 11> The hygiene management method according to any one of ⁇ Item 1> to ⁇ Item 10>, wherein the first step 4 of the process D is performed after the step 3 of the process C without rinsing the composition A.
  • the molecular weight of polylysine is preferably 3,000 or more, more preferably 4,000 or more, and preferably 10,000 or less, more preferably 8,000 or less, more preferably 6,000 or less, more preferably The hygiene management method according to any one of ⁇ Item 1> to ⁇ Item 11>, which is 5,000 or less.
  • the protamine is preferably a protamine obtained from salmon, herring, rainbow trout, tuna, or bora eggplant, more preferably a protamine obtained from salmon eggplant. The hygiene management method described.
  • ⁇ Section 14> The hygiene management method according to any one of ⁇ Item 1> to ⁇ Item 13>, wherein the protamine is protamine hydrochloride.
  • ⁇ Section 15> The content of one or more compounds selected from the group consisting of polylysine and protamine is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and preferably 1% in composition A.
  • ⁇ Section 16> The method for hygiene management according to any one of ⁇ Item 1> to ⁇ Item 15>, wherein the composition A contains polylysine and protamine.
  • ⁇ Section 17> The ratio of (mass of polylysine) / (mass of protamine) in composition A is preferably 0.1 or more, more preferably 0.15 or more, more preferably 0.2 or more, more preferably 0.5 or more.
  • the hygiene management method according to ⁇ Item 16> which is preferably 10 or less, more preferably 5 or less, and more preferably 2 or less.
  • Step 2 the contact amount of the composition A for food processing equipment or utensils, preferably 0.002 g / cm 2 or more, more preferably 0.003 g / cm 2 or more, more preferably 0.004 g / cm 2 or more , more preferably 0.005 g / cm 2 or more, and preferably 0.04 g / cm 2 or less, more preferably 0.030 g / cm 2 or less, more preferably 0.025 g / cm 2 or less, more preferably
  • the hygiene management method according to any one of ⁇ Item 1> to ⁇ Item 17>, wherein is 0.02 g / cm 2 or less.
  • the contact amount of one or more compounds selected from the group consisting of polylysine and protamine with respect to food processing equipment or cooking utensils is preferably 4 ⁇ 10 ⁇ 6 g / cm 2 or more, more preferably 6 ⁇ 10 ⁇ . 6 g / cm 2 or more, more preferably 8 ⁇ 10 ⁇ 6 g / cm 2 or more, more preferably 1 ⁇ 10 ⁇ 5 g / cm 2 or more, more preferably 3 ⁇ 10 ⁇ 5 g / cm 2 or less.
  • the content of the anionic surfactant in the cleaning composition B is preferably 5% by mass or less, more preferably 3% by mass or less, preferably 2% by mass or less, more preferably 1% by mass or less, more preferably
  • ⁇ Section 21> The hygiene management according to any one of ⁇ Item 3> to ⁇ Item 20>, wherein the cleaning composition B contains a nonionic surfactant, preferably a nonionic surfactant and an amphoteric surfactant. Method.
  • ⁇ Section 22> The hygiene management method according to any one of ⁇ Item 3> to ⁇ Item 21>, wherein the cleaning composition B contains an alkyl glycoside.
  • ⁇ Section 23> The hygiene management method according to any one of ⁇ Item 3> to ⁇ Item 22>, wherein the cleaning composition B contains a compound represented by the following general formula (1).
  • R 11 - (OR 12) x G y (1)
  • R 11 is a linear alkyl group having 8 or more carbon atoms, preferably 10 or more and 16 or less, preferably 14 or less
  • R 12 is an alkylene group having 2 to 4 carbon atoms, preferably an ethylene group or A propylene group, more preferably an ethylene group
  • G is a residue derived from a reducing sugar
  • x is an average value of 0 or more and 6 or less
  • y is an average value of 1 or more and 10 or less, preferably 5 or less, more preferably Indicates a number of 2 or less.
  • ⁇ Section 24> The hygiene management method according to ⁇ Item 23>, wherein the residue G derived from a reducing sugar is preferably aldopentose or aldohexose, more preferably glucose.
  • the content of the alkyl glycoside in the cleaning composition B is preferably 5% by mass or more, more preferably 7% by mass or more, more preferably 9% by mass or more, and preferably 22.5% by mass or less.
  • ⁇ Section 26> The hygiene management method according to any one of ⁇ Item 3> to ⁇ Item 25>, wherein the cleaning composition B contains an amine oxide.
  • the cleaning composition B contains an amine oxide having a hydrocarbon group of preferably 8 or more, more preferably 10 or more, more preferably 11 or more, and preferably 14 or less, more preferably 13 or less.
  • the method for hygiene management according to any one of ⁇ Item 3> to ⁇ Item 26>.
  • the content of amine oxide in the cleaning composition B is preferably 4.5% by mass or more, more preferably 5.5% by mass or more, more preferably 7% by mass or more, more preferably 10% by mass or more.
  • the hygiene management method according to ⁇ Item 26> or ⁇ Item 27> which is preferably 22% by mass or less, more preferably 21% by mass or less, and more preferably 17% by mass or less.
  • ⁇ Section 29> The hygiene management method according to any one of ⁇ Item 3> to ⁇ Item 28>, wherein the cleaning composition B contains an amine oxide and an alkyl glycoside.
  • the mass ratio of amine oxide to alkyl glycoside in the cleaning composition B is amine oxide / alkyl glycoside, preferably 0.20 or more, more preferably 0.25 or more, more preferably 0.35 or more, more preferably
  • the hygiene management method according to ⁇ Item 29> which is 0.65 or more, and preferably 8 or less, more preferably 5 or less, more preferably 3 or less, more preferably 2 or less.
  • ⁇ Section 31> The hygiene management method according to any one of ⁇ Item 3> to ⁇ Item 30>, wherein the cleaning composition B contains zinc or a zinc salt.
  • the content of zinc or zinc salt in the cleaning composition B is preferably 0.02% by mass or more, more preferably 0.04% by mass or more, more preferably 0.06% by mass or more, in terms of zinc ions. More preferably 0.08% by mass or more, and preferably 0.7% by mass or less, more preferably 0.6% by mass or less, more preferably 0.4% by mass or less, more preferably 0.2% by mass. % Or less, more preferably 0.15% by mass or less, the hygiene management method according to ⁇ Item 31>.
  • ⁇ Section 33> The sanitary management method according to any one of ⁇ Item 1> to ⁇ Item 32>, wherein in Step 2 of Process C, the composition A is sprayed or applied and brought into contact with food processing equipment or a cooking utensil.
  • ⁇ Section 34> The object is a meat slicer, noodle maker, fryer or cooked rice machine or cutting board, kitchen knife or colander, preferably a net conveyor or belt conveyor or cutting board or colander installed in a food processing facility.
  • the hygiene management method according to any one of Item 32>.
  • Test Pieces A plurality of rectangular parallelepiped-shaped test pieces having a bottom surface of 5 cm ⁇ 5 cm were produced from a polyethylene cutting board that has been used for fielding fish for more than one year at an actual kitchen site.
  • test piece was reset in order to remove dirt and bacteria derived from the field.
  • the test piece was immersed in an aqueous sodium hypochlorite solution having an effective chlorine concentration of 2% by mass for 18 hours and thoroughly rinsed with tap water. Thereafter, the amount of contaminant (ATP) was measured with Lumitester DP-20 (manufactured by Kikkoman Biochemifa Co., Ltd.), and it was confirmed that the value of relative luminescence (RLU) was less than 20. Further, it was rinsed with ethanol and dried.
  • Example 1-1 The following step 1, step 2, step 3 (process C) and step 4 (process D) were performed in this order.
  • step 4 the bacterial count (cfu / mL) of the test piece was measured by the following method and listed in Table 1 as a logarithm with a base of 10.
  • the initial number of bacteria is the number of bacteria in the model bacterial solution soil used in Step 4
  • the number of bacteria after the treatment is after culturing the diluted solution of the wipe on the standard agar medium after the amplification treatment.
  • the number of bacteria (hereinafter the same).
  • the method for measuring the number of bacteria after treatment was described in detail in Step 4.
  • Washing condition 1 A sponge piece is impregnated with 2.5 mL of a diluted cleaning solution obtained by diluting the cleaning agent 30 times (volume ratio) with tap water, and the object is washed for 30 seconds. After washing, the object is rinsed with 500 mL of tap water.
  • the sponge piece (28.75 mm ⁇ 37.5 mm ⁇ 35 mm) is divided into eight equal parts of a commercially available sponge (115 mm ⁇ 75 mm ⁇ 35 mm flexible absorber, trade name: Kikuron, distributor: Kikuron Corporation). The long side is divided into four equal parts and the short side is divided into two equal parts).
  • Step 2> After Step 1, 0.3 mL of the following bactericidal composition 1 was applied to the test piece.
  • Fungicide composition 1 Protamine (* 6) 0.1% by mass Polylysine (* 7) 0.1% by mass Water balance 100% by mass * 6 ⁇ -Polylysine, food additive, manufactured by JNC Corporation, weight average molecular weight 4,700 * 7 Salmon-derived protamine, protamine hydrochloride, processed food, manufactured by Maruha Nichiro Foods, Inc.
  • Step 3> After step 2, the test piece was allowed to stand at 20 ° C. for 18 hours in an open system.
  • Step 4 After step 3, 0.3 mL of the model bacterial solution stain was spread on the test piece.
  • the test piece was allowed to stand with the bottom face up, and the container was closed and stored at 37 ° C. for 8 hours.
  • the application of the model fungus stain on the test piece in Step 4 is based on the assumption that the stain has come into contact with the instrument.
  • the storage in a closed system is based on the assumption that the operating state lasts for a long period of time during the operation period, and that the state of contact after the first contact with the bacteria lasts for a long time in a wet state.
  • the benzalkonium chloride is used to eliminate the influence of environmental bacteria contained in water and the like.
  • Example 1-2 The same procedure as in Example 1-1 was performed except that the cleaning agent 2 was used as the cleaning composition in Step 1 of Example 1-1.
  • Step 2 of Example 1-1 was changed to Step 2 ′ below, and the same procedure as in Example 1 was performed except that after this step 2 ′, the test piece was rinsed with 500 mL of tap water. The results are shown in Table 1.
  • ⁇ Process 2 '> One test piece washed in step 1 was immersed in 300 mL of an aqueous sodium hypochlorite solution having an effective chlorine concentration of 200 ppm for 30 minutes.
  • Comparative Example 1-2 The same procedure as in Example 1-1 was performed, except that step 1 of Example 1-1 was omitted. The results are shown in Table 1.
  • Example 2-1 In Example 1-1, the same procedure as in Example 1-1 was performed except that the standing time in Step 3 was 4 hours.
  • the model bacteria soil those having the initial number of bacteria in Table 2 were used in the inoculation of bacteria into the test piece and in Step 4. The results are shown in Table 2.
  • Example 2-2 The same operation as in Example 1-1 was performed. However, as the model bacteria stain, those having the initial number of bacteria in Table 2 were used in inoculating the test piece with bacteria or in Step 4. The results are shown in Table 2.
  • Example 3-1 In Example 1-1, change the standing time in step 3 to 4 hours, change the chicken soil in the model fungus soil applied in step 4 to 0.2 mL, and sterilized water to 9.7 mL, and store after application. The same procedure as in Example 1-1 was performed except that the temperature was changed to 37 ° C. for 5 hours. In addition, the number of bacteria immediately after application of the model bacteria soil used in Step 4 was the initial number of bacteria in Table 3. The results are shown in Table 3.
  • Example 3-2 In Example 3-1, the procedure was the same as Example 3-1, except that the standing time in Step 3 was 6 hours. In addition, the number of bacteria immediately after application of the model bacteria soil used in Step 4 was the initial number of bacteria in Table 3. The results are shown in Table 3.
  • Example 3-3 In Example 3-1, the procedure was the same as Example 3-1, except that the standing time in Step 3 was 23 hours. However, the number of bacteria immediately after application of the model bacteria soil used in Step 4 was the initial number of bacteria in Table 3. The results are shown in Table 3.
  • Example 3-1 Comparative Example 3-1 In Example 3-1, the procedure was the same as Example 3-1, except that the standing time in step 3 was 1 hour. In addition, the number of bacteria immediately after application of the model bacteria soil used in Step 4 was the initial number of bacteria in Table 3. The results are shown in Table 3.
  • Example 3-1 Comparative Example 3-2
  • the procedure was the same as Example 3-1, except that the standing time in Step 3 was 2 hours.
  • the number of bacteria immediately after application of the model bacteria soil used in Step 4 was the initial number of bacteria in Table 3. The results are shown in Table 3.
  • Example 4-1 The same procedure as in Example 3-1 was performed except that the bactericidal composition in Step 2 was replaced with the bactericidal composition 2 in Example 3-1. Moreover, as for the model bacteria stain
  • Example 5-1 In Example 5-1, the number of bacteria immediately after application of the inoculation of bacteria into the test piece and the model bacteria stain used in Step 4 was the initial number of bacteria in Table 5.
  • Step 1 Step 1, step 2 and step 3 were performed in the same manner as in Example 1-2.
  • Step 4 was carried out in the same manner as in Example 1-2. However, the storage time in step 4 was 2 hours (step 4-2). Further, after this step 4-2, cleaning was performed using cleaning agent 2 under cleaning condition 1 (step 5). After step 5, step 4-2 was performed once again.
  • Step 1 and Step 2 were performed as in Example 1-2.
  • a paper towel impregnated with 20 g of a 0.2 mass% benzalkonium chloride aqueous solution was laid on a polypropylene sealed container (Tight Box No. 3, manufactured by Butterfly Plastic Industry Co., Ltd.).
  • the test piece after the step 2 was allowed to stand with the surface coated with the model fungus solution soil facing upward.
  • the container was closed and stored at 37 ° C. for 18 hours (step 3). This step 3 was carried out in a closed system in which bacteria are likely to increase in order to amplify and confirm the effect.
  • step 4-2 was performed, and the bacterial count (cfu) of the test piece was measured by the same method as in Example 1-1. The results are shown in Table 5.
  • Example 5-2 The same operation as in Example 5-1 was performed except that the cleaning agent 1 was used instead of the cleaning agent 2. The results are shown in Table 5.
  • Example 5-3 Regarding step 1, the same procedure as in Example 5-1 was performed except that cleaning agent 1 was used instead of cleaning agent 2. The results are shown in Table 5.
  • Example 5-4 Regarding Step 1, the same procedure as in Example 5-1 was performed except that the cleaning agent 1 was used instead of the cleaning agent 2 and the bactericide composition 2 was used instead of the bactericidal composition 1. The results are shown in Table 5.
  • Example 5-5 Regarding step 1, the same procedure as in Example 5-1 was performed except that cleaning agent 1 was used instead of cleaning agent 2 and the standing time of step 3 was changed to 4 hours. The results are shown in Table 5.
  • Example 5-6 Regarding step 1, the same procedure as in Example 5-1 was performed except that cleaning agent 1 was used instead of cleaning agent 2 and the standing time of step 3 was 12 hours. The results are shown in Table 5.
  • Example 5-7 Example 1 except that the cleaning agent 1 was used in place of the cleaning agent 2 and the step 3 of the second process C was performed in an open system under the same conditions as the step 3 of the process C of Example 1-1. The same as 5-1 was performed. The results are shown in Table 5.
  • Example 5-2 was carried out in the same manner as Example 5-2, except that step 2 in the first and second processes C was omitted. The results are shown in Table 5.
  • Example 5-1 and Example 5-2 were found to suppress the degree of increase in the number of bacteria when the number of bacteria was mixed.
  • the step 3 of the second process C was hermetically sealed to increase the number of bacteria.
  • the number of bacteria after step 4 of the second process D was reduced from the initial number of bacteria, and it was found that the effect of inhibiting the growth of the bacteria was remarkably excellent.
  • the cleaning agent 2 was used in Step 5 of the first process C
  • the number of bacteria after Step 4 of the second process D was reduced from the initial number of bacteria.
  • the effect of inhibiting the growth of bacteria was remarkably excellent.

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Abstract

La présente invention concerne un procédé de gestion d'hygiène pour équipement de traitement d'aliments ou ustensiles de cuisine, ayant un processus C dans lequel les étapes 1, 2 et 3 ci-dessous sont effectuées et un processus D dans lequel l'étape 4 ci-dessous est conduite au moins une fois. Après l'étape 3 dans le processus C, l'étape initiale 4 est conduite dans le processus D, dans un état dans lequel au moins un type de composé choisi dans un groupe comprenant la polylysine et la protamine est en contact. Étape 1 : étape dans laquelle l'équipement de traitement d'aliments ou les ustensiles de cuisine sont nettoyés. Étape 2 : étape dans laquelle, après l'étape 1, une composition (A) contenant au moins un type de composé choisi dans un groupe comprenant la polylysine et la protamine est amené à entrer en contact avec l'équipement de traitement d'aliments ou les ustensiles de cuisine. Étape 3 : étape dans laquelle, après l'étape 2, l'état dans lequel l'au moins un type de composé choisi dans un groupe comprenant la polylysine et la protamine est amené à être en contact est maintenu pendant au moins quatre heures. Étape 4 : étape dans laquelle l'équipement de traitement d'aliments ou les ustensiles de cuisine sont utilisés.
PCT/JP2014/077317 2013-11-27 2014-10-14 Procédé de gestion d'hygiène pour équipement de traitement d'aliments ou ustensiles de cuisine WO2015079817A1 (fr)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2013-244769 2013-11-27
JP2013244769 2013-11-27
JP2014187283A JP6469396B2 (ja) 2013-11-27 2014-09-16 食品加工設備又は調理器具の衛生管理方法
JP2014-187283 2014-09-16

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JP7223187B1 (ja) 2022-03-22 2023-02-15 大日本印刷株式会社 転写シート、外装部材の製造方法および外装部材

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