Antimicrobial composition

Abstract

To provide an antimicrobial composition which does not use a food additive as a main component having an antimicrobial activity, has a sufficient antimicrobial activity even when the ethanol concentration is low, and, when used in a cooked food, can retain the original flavor of the cooked food.SOLUTION: An antimicrobial composition comprises the following components (A) and (B): (A) a polyphenol derived from tea in an amount of 0.075 mass% or more in terms of total polyphenol content; and (B) ethanol in an amount of 23-45 mass%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to antimicrobial compositions. [Background technology]

[0002] Antimicrobial agents are used in medicines, foods, cosmetics, daily necessities, etc. for the purpose of preventing product contamination or quality deterioration due to microorganisms, preventing infectious diseases, etc. Appropriate use of antimicrobial agents is extremely useful in terms of quality control and public health.

[0003] Disinfectant ethanol (76.9 to 81.4 vol%) is known as a disinfectant with a broad antimicrobial spectrum that is effective against general bacteria, fungi, viruses, etc. Catechins are a type of polyphenol contained in tea leaves of the Camellia genus, and are known to have a bactericidal effect against food poisoning bacteria such as Staphylococcus aureus and Vibrio parahaemolyticus, an inactivating effect against influenza viruses, etc. For example, Patent Document 1 discloses an antibiotic-resistant Staphylococcus infection preventive agent that contains tea polyphenol, a component of tea, as an active ingredient. As an example of the combined use of ethanol and catechins, for example, Patent Document 2 discloses an antiviral composition against norovirus and its alternative viruses, which is a combination of a persimmon extract containing condensed tannins, a date seed extract containing tannins, and a 50 vol% aqueous ethanol solution.

[0004] As an example of the combined use of ethanol and polyphenols, for example, Patent Document 3 discloses that a composition containing a plant extract containing plant-derived polyphenols, specifically grape seed extract or persimmon tannin, in combination with 30 to 80 mass % ethanol has antiviral properties against non-enveloped viruses. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 3-246227 [Patent Document 2] JP 2020-40907 A [Patent Document 3] Patent Publication No. 2022-47531 Summary of the Invention [Problem to be solved by the invention]

[0006] However, from the viewpoint of antimicrobial activity, increasing the ethanol concentration can cause ethanol hypersensitivity and an unpleasant ethanol odor. In addition, when used in cooked foods, the original flavor of the cooked foods is weakened after storage. On the other hand, decreasing the ethanol concentration results in insufficient antimicrobial activity.

[0007] Patent Document 1 shows that tea polyphenols have a bactericidal effect against methicillin-resistant Staphylococcus aureus (MRSA), but its effect against Escherichia coli and viruses is unclear. Furthermore, the grape seed extract, persimmon tannin, and the like used in Patent Document 3 are food additives, but food additives generally tend to be poorly accepted by end consumers. Therefore, the present invention relates to providing an antimicrobial composition that does not use a food additive as a main component having antimicrobial activity, has sufficient antimicrobial activity even when it has a low ethanol concentration, and can retain the original flavor of the cooked food when used in the cooked food. [Means for solving the problem]

[0008] The present inventors conducted various studies in consideration of the above problems and found that by combining tea-derived polyphenols and ethanol at specific concentrations, it is possible to obtain antimicrobial activity and, even when used in cooked foods, to favorably maintain the original flavor of the cooked foods.

[0009] That is, the present invention relates to the following 1) and 2). 1) The following components (A) and (B): (A) Polyphenols derived from tea: 0.075% by mass or more as total polyphenols (B) Ethanol 23 to 45% by mass 1. An antimicrobial composition comprising: 2) A method for imparting antimicrobial activity to an object, comprising applying to the object concerned microbial contamination 0.075 mass% or more of (A) tea-derived polyphenols and 23 to 45 mass% of (B) ethanol as total polyphenols. Effect of the Invention

[0010] According to the present invention, it is possible to provide an antimicrobial composition that has antimicrobial activity and is capable of retaining the original flavor of cooked foods when used in the cooked foods. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] In this specification, (A) tea-derived polyphenols refers to those measured by the ferric tartrate method. Polyphenols refer to compounds having two or more phenolic hydroxyl groups in their structure, and examples thereof include flavonoids such as flavones, flavonols, isoflavones, flavans, flavanols, flavanones, flavanonols, chalcones, and anthocyanidins, as well as their glycosides and polymers, coumarins, curcumins, and lignans. Flavones include apiin, apigenin, orientin, isoorientin, etc., and flavonols include quercetin, myricetin, kaempferol, rutin, etc. Flavanols include non-polymer catechins, and their polymers include theaflavins, thearupidins, etc. In this specification, the term "non-polymer catechins" is a general term that includes non-gallate forms such as catechin, gallocatechin, epicatechin, and epigallocatechin, and gallate forms such as catechin gallate, gallocatechin gallate, epicatechin gallate, and epigallocatechin gallate. Furthermore, the term "theaflavins" is a general term that includes theaflavin, theaflavin 3-O-gallate, theaflavin 3'-O-gallate, and theaflavin 3,3'-di-O-gallate. From the viewpoint of microbial activity, the total polyphenols derived from tea preferably contain at least one selected from flavanols, more preferably at least one selected from non-polymer catechins and theaflavins, and even more preferably non-polymer catechins and theaflavins. The total content of non-polymer catechins and theaflavins in the total polyphenols derived from tea is preferably 30% by mass or more, more preferably 60% by mass or more, from the viewpoint of enhancing antimicrobial activity and maintaining the flavor of food. In this specification, the content of non-polymer catechins is defined based on the total amount of the above eight types, and the content of theaflavins is defined based on the total amount of the above four types.

[0012] Examples of tea include tea leaves of the genus Camellia, such as tea leaves obtained from C. sinensis var. sinensis (including the Yabukita species), C. sinensis var. assamica, or hybrids thereof. Tea leaves include freshly picked tea leaves, as well as those that have been dried or frozen, or those that have been processed into tea. Tea leaves are classified into non-fermented tea leaves, semi-fermented tea leaves, and fermented tea leaves according to the processing method. Examples of non-fermented tea leaves include green tea leaves such as sencha, deep steamed sencha, roasted tea, bancha, gyokuro, kabusecha, tencha, kettle tea, kukicha, bocha, and budcha. Examples of semi-fermented tea leaves include oolong tea leaves such as tieguanyin, iroshu, kogonkei, and wuyiyancha. Examples of fermented tea leaves include black tea leaves such as Darjeeling, Assam, and Sri Lanka. Among them, green tea leaves are preferred from the viewpoint of enhancing antimicrobial activity and preserving food flavor.

[0013] The polyphenols derived from tea are not particularly limited, and may be extracted and fractionated from tea leaves containing polyphenols, or may be chemically synthesized products. They may also be contained in the form of a tea extract containing polyphenols. Here, the term "tea extract" refers to an extract from tea leaves using water or a hydrophilic organic solvent, and is not subjected to concentration or purification operations. Examples of water include tap water, natural water, distilled water, membrane-filtered water, and ion-exchanged water. Examples of hydrophilic organic solvents include lower alcohols such as ethanol. As an extraction method, known methods such as kneader extraction, stirring extraction, drip extraction, column extraction, etc. can be used. The extraction conditions are not particularly limited and can be appropriately selected depending on the extraction method. The obtained extract may be filtered or centrifuged to separate impurities, etc. If necessary, the extract may be concentrated or diluted to adjust the concentration.

[0014] The content of tea-derived polyphenols in the antimicrobial composition is 0.075% by mass or more, preferably 0.10% by mass or more, more preferably 0.13% by mass or more, as total polyphenols, from the viewpoint of enhancing antimicrobial activity and preserving food flavor, and is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, even more preferably 0.17% by mass or less, and even more preferably 0.16% by mass or less, as total polyphenols, from the viewpoint of preserving food flavor. The content of tea-derived polyphenols in the antimicrobial composition is preferably 0.075% by mass or more and 0.3% by mass or less, more preferably 0.075% by mass or more and 0.2% by mass or less, even more preferably 0.075% by mass or more and 0.17% by mass or less, even more preferably 0.10% by mass or more and 0.17% by mass or less, and even more preferably 0.13% by mass or more and 0.16% by mass or less. Specific examples of the measurement of total polyphenols using the ferric tartrate method include the method described in the Examples below.

[0015] The ethanol (B) used in the present invention may be, for example, a conventional ethanol such as fermented ethanol, synthetic ethanol, bioethanol, or refined ethanol. The content of ethanol in the antimicrobial composition is 23% by mass or more, preferably 32% by mass or more, more preferably 38% by mass or more, from the viewpoint of enhancing antimicrobial activity and preserving food flavor, and 45% by mass or less, preferably 42% by mass or less, from the viewpoint of preserving food flavor. The content of ethanol in the antimicrobial composition is preferably 23% by mass or more and 45% by mass or less, more preferably 32% by mass or more and 42% by mass or less, and even more preferably 38% by mass or more and 42% by mass or less.

[0016] In the antimicrobial composition of the present invention, the mass ratio of the content of polyphenols derived from tea (A) to the content of ethanol (B) [(A) / (B)] is preferably 1.5×10 -3 More preferably, it is 2.5×10 -3 More preferably, 3.4×10 -3 From the viewpoint of preserving the flavor of the food, it is preferably 6.0×10 -3 More preferably, it is 4.4×10 or less. -3 Less than 4.0×10, more preferably -3 The mass ratio of the content of polyphenols derived from tea (A) to the content of ethanol (B) [(A) / (B)] is preferably 1.5×10 or less. -3 Above 6.0×10 -3 Less than or equal to 2.5×10 -3 More than 4.4×10 -3 Less than 3.4×10, more preferably -3 Above 4.0×10 -3 The following is the result.

[0017] In the present invention, the pH (20°C) of the antimicrobial composition is preferably 3.0 to 6.2, more preferably 3.0 to 5.2, even more preferably 3.0 to 4.5, and even more preferably 3.3 to 3.8, from the viewpoints of enhancing antimicrobial activity and preserving food flavor. The pH is measured with a pH meter after adjusting the temperature to 20°C. The pH of the antimicrobial composition can be adjusted by a pH adjuster. The pH adjuster may be an inorganic acid such as hydrochloric acid or sulfuric acid; an organic acid such as citric acid, succinic acid, malic acid, fumaric acid, tartaric acid, malonic acid, or maleic acid; an alkali agent such as sodium hydroxide, potassium hydroxide, ammonia or its derivatives, amine salts such as monoethanolamine, diethanolamine, or triethanolamine, or sodium carbonate or potassium carbonate, either alone or in combination. Organic acids are preferred, and citric acid is more preferred.

[0018] As shown in the examples below, a composition containing tea-derived polyphenols and ethanol at specific concentrations exhibits excellent antibacterial effects against Staphylococcus aureus and Escherichia coli, and also exhibits excellent virus inactivation effects against influenza virus and feline calicivirus, which is an alternative virus to norovirus. Furthermore, when the composition is used in cooked foods, the original flavor of the cooked foods can be well maintained without being impaired. Therefore, a combination of tea-derived polyphenols and ethanol at specific concentrations can be an active ingredient in, and can be used to prepare, an antimicrobial composition that has antimicrobial activity against microorganisms. Furthermore, if a composition containing tea-derived polyphenols and ethanol at specific concentrations is applied to an object where microbial contamination is a concern, it is possible to impart antimicrobial activity to the object.

[0019] In this specification, microorganisms include bacteria, fungi, viruses, parasites, and the like. The bacteria include gram-negative bacteria such as Shigella bacteria, including S. dysenteria (Shigella subgroup A), S. flexneri (Shigella subgroup B), S. boydii (Shigella subgroup C), and S. sonnei (Shigella subgroup D); Brucella bacteria; Escherichia coli, including E. coli O157; S. typhi, S. paratyphi A, and S. paratyphi B. Salmonella bacteria such as S. Typhimurium, S. Enteritidis, etc.; Vibrio bacteria such as V. cholerae, V. parahaemolyticus, etc.; Pseudomonas bacteria such as P. aeruginosa, etc.; A. hidrophila, A. sobria, A. caviae, A. Examples of bacteria that can be included include Aeromonas bacteria such as Aeromonas salmonicaida; Campylobacter bacteria such as C. jejuni and C. coli; Acinetobacter bacteria such as A. baumannii; Serratia bacteria such as S. marcescens; and Klebsiella bacteria such as K. pneumoniae.

[0020] Gram-positive bacteria include Bacillus bacteria such as B. subtilis, B. anthracis, and B. cereus; Listeria bacteria such as L. monocytogenes, L. ivanovii, and L. seeligeri; Alicyclobacillus bacteria such as Al. acidoterrestris (formerly B. acidoterrestris); Staphylococcus bacteria such as S. aureus and S. pyogenes; Clostridium bacteria such as C. botulinum, C. perfringens, C. difficile, and C. sporogenes; Leuconostoc Examples of such bacteria include lactic acid cocci such as Leuconostoc bacteria such as Lactobacillus mesenteroides, lactic acid bacilli such as Lactobacillus plantarum, Desulfotomaculum bacteria such as Desulfotomaculum nigrificans, Enterococcus bacteria such as Enterococcus faecalis, and Yersinia bacteria such as Y. enterocolitica.

[0021] Fungi include the Aspergillus genus, such as Aspergillus fumigatus, Aspergillus flavus, Aspergillus terreus, Aspergillus nidulans, Aspergillus niger, and Aspergillus ustus; the Blastomyces genus, such as Blastomyces dermatitidis; the Saccharomyces genus, such as Saccharomyces cerevisiae; the Candida genus, such as Candida albicans; the Coccidioides genus, such as Coccidioides immitis; the Cryptococcus genus, such as Cryptococcus neoformans and Cryptococcus gattii; the Histoplasma genus, such as Histoplasma capsulatum; and Paracoccidioides Examples of fungi include the genus Paracoccidioides, such as Paracoccidioides brasiliensis; and the genus Sporothrix, such as Sporothrix schenckii.

[0022] Viruses include all types of viruses, regardless of the type of nucleic acid (RNA, DNA) and whether or not they are enveloped. Examples of enveloped viruses include influenza viruses, coronaviruses, SARS coronaviruses, SARS coronavirus-2, respiratory syncytial viruses, mumps viruses, Lassa viruses, dengue viruses, rubella viruses, and human immunodeficiency viruses, which have RNA as their nucleic acid, and human herpes viruses, vaccinia viruses, and hepatitis B viruses, which have DNA as their nucleic acid. In addition, examples of non-enveloped viruses include norovirus, poliovirus, echovirus, hepatitis A virus, hepatitis E virus, rhinovirus, astrovirus, rotavirus, coxsackievirus, enterovirus, and sapovirus, which have RNA as nucleic acid, and adenovirus, B19 virus, papovavirus, and human papillomavirus, which have DNA as nucleic acid.

[0023] Parasites include anisakis, roundworms, and the like.

[0024] In the present invention, among the above microorganisms, it is more effective against bacteria and viruses, and more particularly against Escherichia coli, Staphylococcus bacteria, influenza viruses and noroviruses.

[0025] In the present invention, antimicrobial activity includes antibacterial action against bacteria, antifungal action against fungi, antiviral action against viruses, and anthelmintic action against parasites. Antibacterial and antifungal are terms that include the concepts of bactericidal and sterilizing, which kill microorganisms, and bacteriostatic and bacteriostatic, which suppress the occurrence, growth, and proliferation of microorganisms. The antiviral action is preferably a virus inactivation action that reduces or eliminates the activity of the virus and eliminates its infectivity to host cells. The virus inactivation action can be confirmed, for example, by contacting the test sample with the virus, infecting the host cell with the virus, and measuring the virus infectivity. Here, the host cell may be any cell in which the target virus can grow. For influenza virus, for example, canine kidney cells (MDCK), African green monkey kidney epithelial cells (Vero), and duck embryonic stem cell-derived cell line (EB66) can be used, and for human coronavirus, for example, human ileocecal adenocarcinoma cells (HCT-8), African green monkey kidney epithelial cells (VeroE6), and human liver cancer-derived cell line (Huh7) can be used.

[0026] The antimicrobial composition of the present invention is preferably used in a liquid phase from the viewpoint of ease of application to a target where microbial contamination is a concern. The antimicrobial composition used in a liquid phase state may essentially consist of tea-derived polyphenols and ethanol, but may also contain, in addition to tea-derived polyphenols and ethanol, for example, bases (water, methanol, propanol, isopropanol, butanol, isobutanol, 3-methyl-3-methoxybutanol, propylene glycol, triethylene glycol, dimethyl ether, liquid propane, petrolatum, lanolin, castor oil, paraffinic hydrocarbons (e.g., liquid paraffin, etc.), etc.), antibacterial substances such as hypochlorous acid, hydrogen peroxide, and silver ion compounds, cationic antibacterial agents (benzethonium chloride, etc.), bactericides (triclosan, isopropyl methylphenol, etc.), surfactants, etc. In addition, the composition is prepared by appropriately blending additives such as chelating agents, moisturizing agents, lubricants, builders, buffers, abrasives, electrolytes, bleaching agents, fragrances, dyes, foam control agents, corrosion inhibitors, essential oils, thickeners, pigments, gloss enhancers, enzymes, detergents, solvents, diluents, dispersants, pH adjusters, emulsifiers, stabilizers, antioxidants, colorants, polymers, silicones, hydrotropic substances, etc. The content of the additives can be appropriately set within a range that does not impair the object of the present invention. The form of such a composition may be, but is not limited to, a liquid, emulsion, cream, lotion, paste, gel, sheet (base-bearing), oil, etc. The form of the composition is preferably a liquid.

[0027] The antimicrobial composition can be used as it is, or can be appropriately blended with products such as quality preserving agents, shelf life enhancing agents, disinfectants, cleaning agents (laundry cleaning agents, household cleaning agents, dishwashing cleaning agents, hair washes, hand cleansers, whole body cleansers, facial cleansers, etc.), hygiene products (lotions, creams, bath additives, foams, antiperspirants, deodorants, anti-armpit odor agents, oral hygiene products (e.g., mouthwash, toothpaste, mouth fresheners, gargles, etc.)) and the like. In particular, the antimicrobial composition of the present invention is suitable as an antimicrobial composition for food, since it can maintain the original flavor of cooked foods well even when used in the cooked foods.

[0028] The antimicrobial composition used in the gas phase (e.g., a space microbial removal composition) may be essentially composed of tea-derived polyphenols and ethanol, but in addition to the tea-derived polyphenols and ethanol, it may contain, for example, the above-mentioned bases and various additives (surfactants, UV absorbers, antioxidants, preservatives, deodorants, natural extracts, silicones, thickeners, dyes, pigments, dyes, oils, fragrances, etc.) in appropriate combination. The content of the additives is as described above. The form of such a composition may be liquid or gel, etc., but is preferably liquid.

[0029] According to the antimicrobial composition of the present invention, by applying it to an object where microbial contamination is a concern, it is possible to impart antimicrobial activity to the object. Examples of objects where microbial contamination is a concern to which specific concentrations of tea-derived polyphenols and ethanol are applied include the skin or mucous membrane of animals to which microorganisms adhere, food, hard or soft surfaces of inanimate objects, objects such as waste, and living spaces where microorganisms are splashed or suspended. Here, the food is not particularly limited, and examples thereof include ingredients (seafood, meat, beans, seaweed, vegetables, mushrooms, nuts, grains, potatoes, eggs, etc.), fried foods (tempura, croquettes, fried chicken, french fries, pork cutlets, etc.), grilled foods (steak, gyoza, okonomiyaki, etc.), stir-fried foods (stir-fried vegetables, fried rice, etc.), simmered foods (boiled fish, nikujaga, mackerel simmered in miso, etc.), steamed foods (steamed with sake, chawanmushi, etc.), vinegared foods, pickles, soups (soup, miso soup, etc.), beverages (coffee, tea, smoothies, etc.), salads, seaweed These include cooked foods such as cooked rice, rice dishes (fried rice, onigiri, kamameshi, etc.), noodles (ramen, yakisoba, pasta, etc.), bread, processed grain products (cereal, oatmeal, etc.), sweets (chocolate, cookies, Japanese sweets, etc.), tofu, fried tofu, natto, meat products, milk, dairy drinks, cheese, yogurt, ice cream, instant foods (cup ramen, cup soup), various frozen foods, canned foods (canned tuna, canned mackerel, etc.), bottled foods, and retort foods (curry, beef bowl, etc.). Examples of surfaces of inanimate objects include hard surfaces in homes and businesses, such as counters, sinks, restrooms, toilets, bathtubs, shower bases, floors, windows, doorknobs, walls, sewer outlets, and pipes; hard surfaces of various appliances, tools, and miscellaneous items, such as kitchen utensils, tableware, furniture, telephones, and toys; and soft surfaces, such as textile products (carpets, area rugs, curtains, fabric furniture, clothing, masks, etc.). Examples of living spaces include entranceways, dining / kitchen rooms, bedrooms, children's rooms, bathrooms, toilets, and other areas of ordinary homes; stores, restaurants, inns, hospitals, workshops, factories, garbage collection sites, quarantine stations, livestock farms, markets, and other facilities; inside vehicles such as automobiles, trains, and airplanes; semi-enclosed spaces (lockers, storage rooms, closets, wardrobes, etc.; storage boxes (for toys, karaoke microphones, tableware, condiments, writing utensils, and stationery));

[0030] In the antimicrobial composition of the present invention, the specific concentrations of tea-derived polyphenols and ethanol are applied to a target for which microbial contamination is a concern, but the manner in which they are applied is not particularly limited, and it is sufficient that the specific concentrations of tea-derived polyphenols and ethanol are brought into contact with or reacted with microorganisms in the liquid phase or gas phase. The tea-derived polyphenols and ethanol may be applied in either order, or may be applied simultaneously. If they are not applied simultaneously, the application interval may be appropriately selected as long as the antimicrobial activity of the tea-derived polyphenols and ethanol is enhanced. The method for contacting the microorganisms in a liquid phase may be any of the following: applying the tea-derived polyphenols and ethanol, or a composition containing them, directly to the target to be treated; spreading the tea-derived polyphenols and ethanol, or a composition containing them, and sprinkling them on the target to be treated; or wiping the target surface with a sheet, gauze, towel, wet towel, tissue, wet tissue, or the like impregnated with the tea-derived polyphenols and ethanol, or a composition containing them. In addition, the polyphenols and ethanol derived from tea, or a composition containing them, may be filled into a known spray container, such as a trigger spray container (direct pressure or pressure accumulation type), a dispenser type pump spray container, or an aerosol spray container equipped with a pressure-resistant container, and the spray amount may be appropriately adjusted and sprayed onto the target to be treated. In addition, the polyphenols and ethanol derived from tea, or a composition containing them may be filled into an atomizing device, such as a pressurized air atomizing sprayer, a nebulizer, or a diffuser, or a diffusing device, such as a washer nozzle or a mist machine, and sprayed into a space where microorganisms exist.

[0031] Examples of methods for contacting or reacting with microorganisms in the gas phase include natural or forced evaporation of polyphenols and ethanol derived from tea, which can remove microorganisms from living spaces. When used for the purpose of natural volatilization, conventionally known methods can be applied, such as a method of volatilizing tea-derived polyphenols and ethanol, or a composition containing them, by impregnating a core rod, filter paper, etc., or a method of volatilizing them using a permeable membrane. In addition, tea-derived polyphenols and ethanol, or a composition containing them, can be kneaded with a resin and used. Examples of resins that can be kneaded include natural, petroleum, and synthetic waxes, rosin-based resins, ethylene-vinyl acetate copolymers, ethylene-vinyl alcohol copolymers, polyesters, polyolefins, and acrylic resins. The above kneaded products can be used as they are, or can be supported on a porous carrier, made into a sheet, or the sheet-like material can be used as a laminate. Examples of porous carriers include natural polymers such as cellulose and chitosan, the above synthetic resins, and inorganic porous substances such as calcium silicate, which are made into any shape such as granules or sheets. The above kneaded product or laminate can be installed in, for example, air conditioning equipment, toilets, bathrooms, living rooms, hospital rooms, hospital waiting rooms, dustbins, etc., and used while gradually volatilizing tea-derived polyphenols and ethanol. In addition, tea-derived polyphenols and ethanol, or a composition containing them, can be supported on a product made of paper, nonwoven fabric, etc. (such as an air purifier filter) for use. In the case of forced evaporation, examples of such a means include a method of evaporating using a fan or the like, a heating and evaporating method using a heater or the like, and a method of evaporating by ultrasonic waves.

[0032] With respect to the above-mentioned embodiment, the present invention further discloses the following aspects.

[0033] <1> The following components (A) and (B): (A) Polyphenols derived from tea: 0.075% by mass or more as total polyphenols (B) Ethanol 23 to 45% by mass 1. An antimicrobial composition comprising:

[0034] <2> A method for imparting antimicrobial activity to an object, the method comprising applying to the object harboring a concern of microbial contamination 0.075 mass% or more of (A) tea-derived polyphenols and 23 to 45 mass% of (B) ethanol as total polyphenols.

[0035] <3> The component (A) preferably contains at least one selected from flavanols, more preferably contains at least one selected from non-polymer catechins and theaflavins, and further preferably contains non-polymer catechins and theaflavins. <1> or an antimicrobial composition according to <2> The method described above. <4> The total content of non-polymer catechins and theaflavins in the total polyphenols derived from tea is preferably 30% by mass or more, more preferably 60% by mass or more. <3> 2. The antimicrobial composition or method according to claim 1 . <5> (A) the content of tea-derived polyphenols, as total polyphenols, is 0.075% by mass or more, preferably 0.10% by mass or more, more preferably 0.13% by mass or more, and also preferably 0.3% by mass or less, more preferably 0.2% by mass or less, even more preferably 0.17% by mass or less, still more preferably 0.16% by mass or less, and also preferably 0.075% by mass or more and 0.3% by mass or less, more preferably 0.075% by mass or more and 0.2% by mass or less, even more preferably 0.075% by mass or more and 0.17% by mass or less, even more preferably 0.10% by mass or more and 0.17% by mass or less, and still more preferably 0.13% by mass or more and 0.16% by mass or less, <1> ~ <4> 2. The antimicrobial composition or method according to any one of claims 1 to 11. <6> The ethanol content is 23% by mass or more, preferably 32% by mass or more, more preferably 38% by mass or more, and 45% by mass or less, preferably 42% by mass or less, and preferably 23% by mass or more and 45% by mass or less, more preferably 32% by mass or more and 42% by mass or less, and even more preferably 38% by mass or more and 42% by mass or less. <1> ~ <5> 2. The antimicrobial composition or method according to any one of claims 1 to 11. <7> The mass ratio of the content of polyphenols derived from tea (A) to the content of ethanol (B) [(A) / (B)] is preferably 1.5×10 -3 More preferably, 2.5×10 -3 More preferably, 3.4×10 -3 More preferably, it is 6.0×10 -3 Less than or equal to 4.4×10 -3 Less than 4.0×10, more preferably -3 or less, and preferably 1.5×10 -3 Above 6.0×10 -3 Less than or equal to 2.5×10 -3 More than 4.4×10 -3 Less than 3.4×10, more preferably -3 Above 4.0×10 -3 Below is the <1> ~ <6> 2. The antimicrobial composition or method according to any one of claims 1 to 11. <8> The pH of the composition or the pH at the time of application is preferably 3.0 to 6.2, more preferably 3.0 to 5.2, even more preferably 3.0 to 4.5, and even more preferably 3.3 to 3.8. <1> ~ <7> 2. The antimicrobial composition or method according to any one of claims 1 to 11. <9> The microorganism is preferably at least one selected from bacteria and viruses, and more preferably at least one selected from Escherichia coli, Staphylococcus bacteria, influenza viruses, and noroviruses. <1> ~ <8> 2. The antimicrobial composition or method according to any one of claims 1 to 11. <10> The object of concern regarding microbial contamination is preferably at least one selected from the skin or mucous membrane of an animal to which microorganisms adhere, food, hard or soft surfaces of inanimate objects, objects such as waste, and living spaces to which microorganisms are splashed or suspended, and more preferably food; <2> ~ <8> 2. The method according to claim 1 , EXAMPLES

[0036] [Measurement of total polyphenol concentration] Total polyphenols were measured by the iron tartrate method, using ethyl gallate as the standard solution, and calculated as the equivalent amount of gallic acid (Reference: "Green Tea Polyphenols" Effective Use Technology Series for Functional Ingredients in Food and Beverages No. 10). 5 mL of the sample was colored with 5 mL of iron tartrate standard solution, dissolved in phosphate buffer to a constant volume of 25 mL, and the absorbance was measured at 540 nm, and the total polyphenol amount was calculated from the calibration curve using ethyl gallate. Preparation of ferrous tartrate standard solution: 100 mg of ferrous sulfate heptahydrate and 500 mg of sodium potassium tartrate (Rochelle salt) were dissolved in distilled water to make 100 mL. Preparation of phosphate buffer: 1 / 15M disodium hydrogen phosphate solution and 1 / 15M sodium dihydrogen phosphate solution were mixed and adjusted to pH 7.5.

[0037] Test Example 1 Antibacterial effect against Staphylococcus aureus and Escherichia coli (1) 1) Test solution A test solution with a total polyphenol concentration of 0.15% by mass and an ethanol concentration of 40% by mass was prepared using tea extract (Lunafenone T-100 (Kao Corporation); total polyphenols 37% by mass, the ratio of non-polymer catechins and theaflavins in the total polyphenols is 89% by mass) and ethanol (ethyl alcohol fermentation traceable 95 grade 1 food and food additive (Japan Alcohol Industry Co., Ltd.); purity 99% by mass or more). Specifically, a solution with 40% by mass of ethanol was prepared. Lunafenone T-100 (Kao Corporation) was added to the solution so that the total polyphenol concentration was 0.15% by mass, and the solution was dissolved by stirring for 5 minutes. The pH of the solution was adjusted to 3.5 with citric acid (anhydrous, food additive grade).

[0038] 2) Test bacteria Staphylococcus aureus NBRC 12732, Escherichia coli NBRC 3972

[0039] 3) Test method The test was conducted in accordance with the standard test method of JIS Z 2801 (based on ISO 22196). 0.2 mL of bacterial solution and 0.2 mL of test solution were applied to a test piece measuring 50 mm x 50 mm (within 10 mm thickness) and covered with a 40 mm x 40 mm film. A test piece to which 0.2 mL of bacterial solution and 0.2 mL of physiological saline were applied was used as a control. This test piece was cultured for 24 hours at 35 ± 1°C and a relative humidity of 90% or more. After leaving it to stand, the test bacteria on the test piece were washed out and collected, and then 1 cm 2 The number of viable bacteria per unit area was determined. The antibacterial activity value was calculated according to the following formula. Antibacterial activity value = (1 cm of control test piece after 24 hours) 2 (Average logarithmic value of viable bacteria count per cm2) - (1 cm2 of test specimen 24 hours after application of test liquid 2 (average logarithmic value of viable bacteria count per unit area)

[0040] 4) Results A bacterial count reduction of more than 4.3 Log for Staphylococcus aureus and more than 5.7 Log for Escherichia coli was confirmed.

[0041] Test Example 2 Antibacterial effect against Staphylococcus aureus and Escherichia coli (2) 1) Test solution Using the same procedure as in Test Example 1, a test solution was prepared having a total polyphenol concentration of 0.075% by mass, an ethanol concentration of 40% by mass, and a pH of 3.5.

[0042] 2) Test bacteria, 3) Test method Test pieces were prepared in the same manner as in Test Example 1 and cultured for 24 hours at 35±1° C. and a relative humidity of 90% or more. Then, the remaining numbers of Staphylococcus aureus and Escherichia coli were measured, and the antibacterial activity value was calculated.

[0043] 4) Results A reduction in the number of Staphylococcus aureus bacteria of more than 4.5 Log and Escherichia coli bacteria of more than 5.7 Log was confirmed.

[0044] Test Example 3 Inactivation effect of influenza virus and feline calicivirus in liquid phase (1) 1) Test solution The test liquid of Test Example 1 was used.

[0045] 2) Influenza virus inactivation test The test was performed in accordance with ASTM-E1052-20, American Society for Testing and Materials' standard test method for evaluating viral inactivation. The test virus used was influenza A virus (H3N2) ATCC VR-1679. The host cells used were MDCK cells (canine kidney-derived cells) ATCC CCL-34, and EMEM (Minimum Essential Medium Eagle) was used for cell culture. Host cells were infected with influenza virus, EMEM was added, and the cells were cultured at 34°C for a specified time. The supernatant was centrifuged (1,000g / 15min at 4°C) to obtain a test virus suspension. 0.1 mL of the test virus suspension was added to 0.9 mL of the test solution or control solution, thoroughly stirred, and then allowed to stand at 25°C. Phosphate-buffered saline (PBS) was used as the control solution. Thirty seconds after contact, the solution was inactivated and serially diluted 10-fold with EMEM. The viral infectivity per 0.1 mL was measured by plaque assay, and the viral infectivity per mL (PFU / mL) was calculated. The common logarithm difference was calculated by subtracting the common logarithm mean value of the test infectivity titer from the common logarithm mean value of the control infectivity titer.

[0046] 3) Feline calicivirus inactivation test The test virus used was feline calicivirus (F-9) ATCC VR-782. The host cells used were CRFK cells (feline kidney-derived cells) ATCC CCL-94, and EMEM (Minimum Essential Medium Eagle) was used for cell culture. The host cells were infected with feline calicivirus, EMEM was added, and the cells were cultured at 37℃ for a specified time, after which the supernatant was centrifuged (1,000g / 15min at 4℃) to obtain the test virus suspension. After that, the common logarithm difference between the control and test values ​​was calculated in the same manner as in 2) Influenza virus inactivation test above, except that the test solution or control solution was contacted with the test virus suspension for 5 minutes.

[0047] 4) Results A virus count reduction of 5.3 Log or more was confirmed for influenza A virus (H3N2) and 5.2 Log or more for feline calicivirus (F-9).

[0048] Test Example 4 Inactivation effect of influenza virus and feline calicivirus in liquid phase (2) 1) Test solution Using the same procedure as in Test Example 1, a test solution was prepared having a total polyphenol concentration of 0.075% by mass, an ethanol concentration of 40% by mass, and a pH of 3.5.

[0049] 2) Influenza virus inactivation test, 3) Feline calicivirus inactivation test The virus inactivation of the test solution was evaluated in the same manner as in Test Example 3.

[0050] 4) Results A virus count reduction of 5.6 Log or more was confirmed for influenza A virus (H3N2) and 5.4 Log or more for feline calicivirus (F-9).

[0051] Test Example 5: Flavor evaluation of cooked foods 1) Prescription details According to the recipe shown in Table 1, tea extract (Lunafenon T-100 (Kao Corporation); total polyphenols 37% by mass, the proportion of non-polymer catechins and theaflavins in the total polyphenols is 89% by mass) and ethanol (ethyl alcohol fermentation traceable 95 grade 1 for food and food additives (Japan Alcohol Industry Co., Ltd.); purity 99% by mass or more) were mixed, and ion-exchanged water was used as the balance to prepare the compositions of the present invention (Examples 1 to 11) and the comparative compositions (Comparative Examples 1 to 3). The pH was adjusted to the values ​​shown in Table 1 with citric acid (anhydrous for food additives).

[0052] 2) Container used A commercially available container with a pump capable of spraying 0.6 g of liquid with one push was used.

[0053] 3) Test method 50g of commercially available miso-boiled mackerel and fried chicken (thawed) were placed on a plastic tray and sprayed a total of four times from the square direction toward the center, spraying a total of 2.4g of the evaluation liquid, and then the sample tray was sealed with plastic wrap. After storing at room temperature of 25°C for 1 hour, two expert panelists ate the food and evaluated the flavor according to the following evaluation criteria. The two panelists discussed the score and determined the flavor. The flavor of the product not sprayed with the evaluation liquid was used as the standard product for comparison. (Evaluation Criteria) 1 point: below standard product 2 points: equivalent to the standard product 3 points: mitigation effect 4 points: Significant reduction effect 5 points: Original aroma of ingredients

[0054] The results are shown in Tables 1 to 3.

[0055] [Table 1]

[0056] [Table 2]

[0057] [Table 3]

[0058] The results shown in Tables 1 to 3 confirm that the composition of the present invention, which contains specific concentrations of tea-derived polyphenols and ethanol, can maintain the original flavor of cooked foods when used in cooked foods.

Claims

1. The following components (A) and (B): (A) Tea-derived polyphenols: 0.075% by mass or more as total polyphenols (B) Ethanol 23 to 45% by mass 1. An antimicrobial composition comprising:

2. The antimicrobial composition according to claim 1, containing 0.075 to 0.3 mass% of tea-derived polyphenols as total polyphenols (A).

3. (B) The mass ratio of the content of polyphenols derived from tea (A) to the content of ethanol (total polyphenols) [(A) / (B)] is 1.5×10 －３ Above 6.0 x 10 －３ The antimicrobial composition of claim 1, wherein:

4. The antimicrobial composition of claim 1, wherein the pH of the composition is from 3.0 to 6.

2.

5. 2. The antimicrobial composition according to claim 1, which contains non-polymer catechins and theaflavins as component (A).

6. 6. The antimicrobial composition according to claim 5, wherein the total content of non-polymer catechins and theaflavins in the total polyphenols derived from tea is 30% by mass or more.

7. 2. The antimicrobial composition according to claim 1, comprising (A) 0.075 to 0.17% by mass of tea-derived polyphenols as total polyphenols, and (B) 32 to 42% by mass of ethanol, and having a pH of 3.0 to 5.

2.

8. The antimicrobial composition according to any one of claims 1 to 7, wherein the microorganism is a bacterium of the genus Escherichia coli or Staphylococcus.

9. The antimicrobial composition according to any one of claims 1 to 7, wherein the microorganism is an influenza virus or a norovirus.

10. A method for imparting antimicrobial activity to an object in which microbial contamination is a concern, comprising applying to the object (A) 0.075% by mass or more of tea-derived polyphenols and 23 to 45% by mass of ethanol (B) in terms of total polyphenols.

11. The method of claim 10, wherein the object is a food product.

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