Food-grade cleaning and disinfecting agent composition
Patent Information
- Authority / Receiving Office
- JP · JP
- Patent Type
- Patents
- Current Assignee / Owner
- UENO FOOD TECHNO IND LTD
- Filing Date
- 2022-08-25
- Publication Date
- 2026-07-31
AI Technical Summary
【0014】 本発明の食品用洗浄除菌剤組成物は、野菜、果実、魚介類等の生鮮食品に対して、優れた洗浄効果および除菌効果を示す一方、食品の味、香りおよび外観に及ぼす悪影響が非常に少ない。さらに、低温で保管した場合に組成物に濁りが生じにくく、保管安定性が良い。
Smart Images
Figure 0007898335000007 
Figure 0007898335000008 
Figure 0007898335000001
Abstract
Description
Technical Field
[0001] The present invention relates to a food cleaning and disinfection composition used for cleaning fresh foods such as vegetables, fruits, and seafood.
Background Art
[0002] The main causes of microbial contamination leading to food poisoning and food spoilage are two cases: those derived from raw materials and those caused by contamination during processing or distribution. In the case of processed foods, since treatments such as heating are performed during the manufacturing process, they are relatively safe foods. However, for example, in fresh foods such as vegetables and fruits, microorganisms derived from soil and residues of pesticides used during the cultivation process are likely to occur, and countermeasures are required.
[0003] In fresh foods, in order to prevent the above-mentioned microbial contamination and the like, cleaning has been conventionally performed with an aqueous ethanol solution, an aqueous sodium hypochlorite solution, an aqueous phosphate-containing solution, or the like.
[0004] Since ethanol has a strong bactericidal action against microorganisms, it is widely used as a bactericidal disinfectant and the like. However, in order to obtain a sufficient effect with ethanol alone, it is necessary to have a high concentration. When used in foods, the ethanol odor becomes strong, significantly damaging the flavor of the food. In addition, there are problems such as denaturation of proteins, deterioration of quality, and discoloration. Also, when washing vegetables such as cabbages and Chinese cabbages with an aqueous ethanol solution, wilting and discoloration occur, and when organic acids are used in combination, it causes an off-odor.
[0005] On the other hand, the aqueous sodium hypochlorite solution has a problem that although it has a sterilization effect in the neutral range, the cleaning effect is low and a peculiar odor remains. The aqueous phosphate-containing solution has a problem that the sterilization effect tends to be insufficient.
[0006] Therefore, in order to solve the above problems, a food cleaning agent composed of components that are food additives has been proposed.
[0007] Patent Document 1 describes a food-grade cleaning agent containing a mixture of capric acid monoglyceride and sucrose fatty acid ester, a builder, hydrotrope, and sugars. However, compositions containing only capric acid monoglyceride as the glycerin fatty acid ester tended to have poor stability, such as the precipitation of components during low-temperature storage.
[0008] Patent Document 2 describes a liquid detergent composition containing sorbitan fatty acid ester and / or glycerin mono fatty acid ester as component (A) and polyglycerin fatty acid ester as component (B), wherein the ratio of (A) / (B) is 0.1 or more and 1.9 or less. However, since polyglycerin fatty acid esters tend to have inferior disinfecting effects compared to sorbitan fatty acid esters and glycerin mono fatty acid esters, it was not possible to expect an improvement in disinfecting power by incorporating these components.
[0009] Therefore, there was a need for a cleaning and disinfecting agent composition that had excellent disinfecting and cleaning effects, and had little impact on the taste, aroma, and appearance of food. [Prior art documents] [Patent Documents]
[0010] [Patent Document 1] Japanese Patent Application Publication No. 10-158690 [Patent Document 2] Japanese Patent Publication No. 2020-50782 [Overview of the project] [Problems that the invention aims to solve]
[0011] The object of the present invention is to provide a food-grade cleaning and disinfecting agent composition that has excellent cleaning and disinfecting effects on fresh foods such as vegetables, fruits, and seafood, and has minimal impact on the taste, aroma, and appearance of the food. [Means for solving the problem]
[0012] As a result of diligent research, the inventors identified (A) glycerin fatty acid ester, (B) sucrose fatty acid ester, (C) lactic acid compounds, and (D) solubilizers. They found that the above problems could be solved by combining (C) and (D) in a specific weight ratio, and by combining (D-1) and (D-2) in a specific weight ratio, thus completing the present invention.
[0013] In other words, the present invention relates to a food-grade cleaning and disinfecting agent composition containing (A) glycerin fatty acid ester, (B) sucrose fatty acid ester, (C) lactic acid, and (D) a solubilizer, (A) The glycerol fatty acid ester is (A-1) caprylic acid monoglyceride and (A-2) capric acid monoglyceride. (B) The sucrose fatty acid ester has saturated or unsaturated fatty acid residues with 6 to 18 carbon atoms and an HLB value of 5 to 20. (C) Lactic acid is one or more selected from the group consisting of lactic acid, sodium lactate, potassium lactate, and calcium lactate. (D) The solubilizer is (D-1) ethanol and (D-2) propylene glycol. The present invention provides a food-grade cleaning and disinfecting agent composition in which the weight ratio of (C) to (D) is 1:1.5 to 1:3.5, the weight ratio of (D-1) to (D-2) is 1:2 to 1:5, and the pH of a 1% by weight aqueous solution is 2.5 to 3.5. [Effects of the Invention]
[0014] The food-grade cleaning and disinfecting agent composition of the present invention exhibits excellent cleaning and disinfecting effects on fresh foods such as vegetables, fruits, and seafood, while having very little adverse effect on the taste, aroma, and appearance of the food. Furthermore, the composition is less prone to turbidity when stored at low temperatures, and has good storage stability. [Brief explanation of the drawing]
[0015] [Figure 1] Appearance of lettuce pieces that have been washed and disinfected for 10 minutes with the washing and disinfecting agent composition of Example 5. [Figure 2]Appearance of lettuce pieces that were each washed and disinfected for 10 minutes with the washing and disinfecting agent compositions of Comparative Examples 13 and 14.
Modes for Carrying Out the Invention
[0016] The food washing and disinfecting agent composition of the present invention uses (A) glycerin fatty acid esters, namely (A-1) monoglyceryl caprylate and (A-2) monoglyceryl capricate. The weight ratio of the two components is preferably 1:0.1 to 1:0.9, more preferably 1:0.3 to 1:0.8, and even more preferably 1:0.4 to 1:0.7. When the ratio of monoglyceryl capricate to monoglyceryl caprylate is less than 0.1, the disinfection effect tends to decrease. When the ratio of monoglyceryl capricate is equal to or greater than the ratio of monoglyceryl caprylate, the stability during low-temperature storage tends to deteriorate.
[0017] In the food washing and disinfecting agent composition of the invention, the proportion of (A) glycerin fatty acid ester is preferably 5 to 15% by weight, more preferably 7 to 13% by weight, and even more preferably 8 to 12% by weight based on the total weight of the food washing and disinfecting agent composition. When the proportion of glycerin fatty acid ester is less than 5% by weight, the disinfection effect tends to decrease. When it exceeds 15% by weight, the stability during low-temperature storage tends to deteriorate.
[0018] The (B) sucrose fatty acid ester used in the food washing and disinfecting agent composition of the present invention can be applied as long as it has a saturated or unsaturated fatty acid residue with 6 to 18 carbon atoms and an HLB value of 5 to 20. Those having a saturated fatty acid residue with 8 to 16 carbon atoms and an HLB value of 10 to 18 are preferred, and those having a saturated fatty acid residue with 10 to 14 carbon atoms and an HLB value of 14 to 16 are more preferred. Two or more kinds of sucrose fatty acid esters may be used, but from the viewpoint of storage stability, it is preferable to use only one kind.
[0019] In the cleaning and disinfecting agent composition for food of the present invention, the proportion of (B) sucrose fatty acid ester is preferably 1 to 3% by weight, more preferably 1.2 to 2.5% by weight, and even more preferably 1.5 to 2% by weight based on the total weight of the cleaning and disinfecting agent composition for food. When the proportion of sucrose fatty acid ester in the cleaning and disinfecting agent composition for food of the present invention is less than 1% by weight based on the total weight of the cleaning and disinfecting agent composition for food, the stability during low-temperature storage tends to decrease. When it exceeds 3% by weight, the foaming property is high and it tends to be difficult to handle.
[0020] As the (C) lactic acids used in the cleaning and disinfecting agent composition for food of the present invention, any one or more selected from the group consisting of lactic acid, sodium lactate, potassium lactate, and calcium lactate may be used. The lactic acids may be only one kind, but it is preferable to use two or more kinds from the viewpoint of pH adjustment, and it is more preferable to use (C-1) lactic acid and (C-2) sodium lactate.
[0021] In the cleaning and disinfecting agent composition for food of the present invention, the proportion of (C) lactic acids is preferably 5 to 15% by weight, more preferably 7 to 13% by weight, and even more preferably 8 to 12% by weight based on the total weight of the cleaning and disinfecting agent composition for food. When the proportion of lactic acids in the cleaning and disinfecting agent composition for food of the present invention is less than 5% by weight based on the total weight of the cleaning and disinfecting agent composition for food, the disinfection effect tends to decrease. When it exceeds 15% by weight, the food to be cleaned and disinfected tends to wither and discolor.
[0022] When (C-1) lactic acid and (C-2) sodium lactate are adopted as the lactic acids, the weight ratio of (C-1) to (C-2) is preferably 1:0.05 to 1:0.25, more preferably 1:0.08 to 1:0.2, and even more preferably 1:0.1 to 1:0.18.
[0023] The cleaning and disinfecting agent composition for food of the present invention contains (D) ethanol (D-1) and propylene glycol (D-2) as a solubilizer in a weight ratio range of 1:2 to 1:5. The weight ratio of (D-1) to (D-2) is preferably 1:2.5 to 1:4.5, and more preferably 1:3 to 1:4.3.
[0024] In the food-grade cleaning and disinfecting agent composition of the present invention, the proportion of the solubilizer to the total weight of the food-grade cleaning and disinfecting agent composition is preferably 10 to 45% by weight, more preferably 15 to 40% by weight, and even more preferably 20 to 35% by weight.
[0025] In the food-grade cleaning and disinfecting agent composition of the present invention, the solubilizer (D) may be in the above weight ratio, but if the proportion of ethanol is high, ethyl lactate tends to be generated by reaction with lactic acids. Therefore, the proportion of ethanol is preferably 2 to 10% by weight, more preferably 3 to 8% by weight, and even more preferably 4 to 7% by weight, based on the total weight of the food-grade cleaning and disinfecting agent composition.
[0026] Furthermore, in the food-grade cleaning and disinfecting agent composition of the present invention, the weight ratio of (C) lactic acid compounds to (D) solubilizers is 1:1.5 to 1:3.5. The weight ratio of (C) to (D) is preferably 1:1.8 to 1:3.2, and more preferably 1:2 to 1:3.
[0027] The food-grade cleaning and disinfecting agent composition of the present invention satisfies the requirements of each of the components (A) to (D) above, and is adjusted so that the pH of a 1% by weight aqueous solution is in the range of 2.5 to 3.5. A pH of 2.6 to 3.4 is preferred, 2.7 to 3.3 is more preferred, and a pH of 2.8 to 3.2 is even more preferred. If the pH is less than 2.5, the food to be cleaned and disinfected tends to wilt or discolor, and if the pH exceeds 3.5, the disinfecting effect tends to decrease.
[0028] In the food-grade cleaning and disinfecting agent composition of the present invention, other pH adjusting agents may be used to adjust the pH to the above range, provided that the effects of the present invention are not impaired. Examples of applicable pH adjusting agents include fumaric acid, acetic acid, tartaric acid, adipic acid, gluconic acid, citric acid, ascorbic acid, malic acid, succinic acid, phytic acid, propionic acid, butyric acid, and their sodium, potassium, calcium, ammonium, and magnesium salts.
[0029] The food-grade cleaning and disinfecting agent composition of the present invention may be used undiluted or diluted with water to any desired concentration before use. The dilution concentration of the food-grade cleaning and disinfecting agent composition of the present invention can be appropriately changed within the above range depending on the type of food, contact time, contact method, etc., but from the viewpoint of cleaning and disinfecting effect, it is preferably 0.1 to 1.5% by weight or more, more preferably 0.2 to 0.8% by weight or more, and even more preferably 0.3 to 0.6% by weight or more.
[0030] The food-grade cleaning and disinfecting agent composition of the present invention may contain other components such as thickeners, fragrances, and colorants, depending on the purpose. When these components are added, the concentration is preferably about 0.05 to 1% by weight in the food-grade cleaning and disinfecting agent composition of the present invention.
[0031] Examples of foods to which the food-grade cleaning and disinfecting agent composition of the present invention can be applied include leafy and stem vegetables such as cabbage, Chinese cabbage, onions, lettuce, celery, leeks, spinach, komatsuna, broccoli, and cauliflower; fruit vegetables such as cucumbers, tomatoes, bell peppers, and eggplants; and root vegetables such as radishes, carrots, potatoes, sweet potatoes, and burdock, as well as fruits such as apples, peaches, grapes, pears, and kiwis. Whether vegetables and fruits are provided without processing, as cut vegetables whether for raw consumption or cooking, or as cut fruit or salads, the food-grade cleaning and disinfecting agent composition of the present invention is suitably used in all these cases.
[0032] Examples of foods to which the food-grade cleaning and disinfecting agent composition of the present invention can be applied include fresh fish such as tuna, bonito, mackerel, horse mackerel, cod, salmon, squid, octopus, shrimp, and crab, their fillets or processed products, shellfish such as scallops, oysters, clams, and cockles or processed products, meat products such as ham, sausage, and bacon, processed seafood products such as kamaboko and hanpen, chicken eggs, and noodles such as soba, udon, somen, Chinese noodles, spaghetti, and macaroni. For processed products, it is preferably used for cleaning and disinfecting raw materials before processing, for example, for cleaning and disinfecting filleted fresh fish before making dried fish.
[0033] In particular, it can be suitably applied to vegetables, fruits, fresh fish, and their fillets or processed products, and is especially suitable for washing and disinfecting vegetables and fruits.
[0034] To perform cleaning and disinfection using the food cleaning and disinfecting agent composition of the present invention, the composition should be brought into contact with the surface of the food to be cleaned. Methods of contact include spraying, immersion, and other methods conventionally used in this field. A suitable method should be adopted depending on the shape and properties of the object.
[0035] The present invention will be described in detail below with reference to examples, but the present invention is not limited in any way to these examples. [Examples]
[0036] Examples 1-2 and Comparative Examples 1-5 Disinfection power test The cleaning and disinfecting agent compositions shown in Table 1 were prepared. Note that in each table of the examples of this application, the values for each component are all in weight percent. After weighing 0.5 g of each composition, sterile water was added to make up 100 ml. Then, the following test bacteria were mixed in to increase the bacterial count to approximately 10. 6 One ml of bacterial suspension prepared to CFU / ml was inoculated. Samples were taken from each inoculated composition immediately after inoculation and 15 minutes later, and the bacterial count (CFU / ml) was measured. The results are shown in Table 1. <Test bacteria> Staphylococcus aureus IFO13276 (Staphylococcus aureus) Escherichia coli NIHJ JC-2 (E. coli)
[0037] [Table 1]
[0038] In the present invention, no bacteria were observed or the number of bacteria significantly reduced after 15 minutes of action with the cleaning and disinfecting agent composition. However, bacteria remained in the comparative composition even after 15 minutes of action. This confirms that the cleaning and disinfecting agent composition of the present invention has superior disinfecting effect.
[0039] Examples 3-4 and Comparative Examples 6-12 Stability testing (low-temperature storage stability testing) The cleaning and disinfecting agent compositions shown in Table 2 were prepared. 50 ml of each composition was placed in a glass bottle with a lid and stored at 4°C for 4 weeks. The state of the composition (solubility) was visually checked every week. The results are shown in Table 2. In the table, "○" indicates that the solution was clear and free of turbidity, while "×" indicates that turbidity (white cloudiness) was observed.
[0040] [Table 2]
[0041] The cleaning and disinfecting agent composition of the present invention remained clear even after 4 weeks. However, comparative examples 7, 8, 9, and 11 became cloudy after 1 week, comparative examples 6 and 12 after 2 weeks, and comparative example 10 after 3 weeks. All of these remained cloudy even after 4 weeks.
[0042] Example 5 and Comparative Examples 13-14 Washing test of vegetables (lettuce) The cleaning and disinfecting agent compositions shown in Table 3 were prepared. 10 g of each composition was weighed out, and deionized water was added to make up 200 ml. Next, lettuce cut into approximately 4 x 3 cm pieces was immersed and washed for 10 minutes, and the condition of the lettuce after washing was visually inspected. The results are shown in Table 3, Figure 1, and Figure 2.
[0043] [Table 3] After washing with the cleaning and disinfecting agent composition of Example 5, no change in color was observed before and after washing (Figure 1). After washing with the cleaning and disinfecting agent composition of Comparative Example 13, the lettuce turned yellow up to about 2 mm from the cut end. After washing with the cleaning and disinfecting agent composition of Comparative Example 14, the lettuce turned uniformly yellow up to about 3 mm from the cut end, and yellow discoloration was scattered throughout the entire surface, and the lettuce was generally wilted (Figure 2).
[0044] Examples 6-7 and Comparative Examples 15-16 Sensory evaluation of vegetables (lettuce and cucumber) After weighing 20 g of the cleaning and disinfecting agent composition shown in Table 4, 4 L of immersion solution was prepared by adding deionized water. Next, lettuce cut into approximately 5 cm x 5 cm pieces was immersed in the immersion solution for 10 minutes, and 10 panelists evaluated the sourness or bitterness of the immersed lettuce compared to untreated lettuce using the following scoring system. A score of less than 0.5 points was considered to indicate that the effect on taste was suppressed. The results are shown in Table 5. Cucumber sliced into approximately 3 mm thick rounds was also evaluated in the same manner instead of lettuce. The results are shown in Table 6. [Evaluation Criteria] Strong sourness or astringency: 2 points Slightly sour or astringent: 1 point Equivalent to unprocessed product: 0 points
[0045] [Table 4]
[0046] [Table 5]
[0047] [Table 6]
Claims
1. A food-grade cleaning and disinfecting agent composition containing (A) glycerin fatty acid ester, (B) sucrose fatty acid ester, (C) lactic acid, and (D) a solubilizer, (A) Glycerin fatty acid esters are (A-1) caprylic acid monoglyceride and (A-2) capric acid monoglyceride, (B) The sucrose fatty acid ester has saturated or unsaturated fatty acid residues with 6 to 18 carbon atoms and an HLB value of 5 to 20. (C) Lactic acid is one or more selected from the group consisting of lactic acid, sodium lactate, potassium lactate, and calcium lactate. (D) The solubilizer is (D-1) ethanol and (D-2) propylene glycol. A food-grade cleaning and disinfecting agent composition in which the weight ratio of (C) to (D) is 1:1.5 to 1:3.5, the weight ratio of (D-1) to (D-2) is 1:2 to 1:5, and the pH of a 1% by weight aqueous solution is 2.5 to 3.
5.
2. (A) The food-grade cleaning and disinfecting agent composition according to claim 1, wherein the glycerin fatty acid ester is present in an amount of 5 to 15% by weight of the total weight of the food-grade cleaning and disinfecting agent composition.
3. (B) The food-grade cleaning and disinfecting agent composition according to claim 1, wherein the sucrose fatty acid ester is present in an amount of 1 to 3% by weight of the total weight of the food-grade cleaning and disinfecting agent composition.
4. (C) The food-grade cleaning and disinfecting agent composition according to claim 1, wherein lactic acid is present in an amount of 5 to 15% by weight of the total weight of the food-grade cleaning and disinfecting agent composition.
5. (D) The food-grade cleaning and disinfecting agent composition according to claim 1, wherein the solubilizer is present in an amount of 10 to 45% by weight relative to the total weight of the food-grade cleaning and disinfecting agent composition.
6. The food-grade cleaning and disinfecting agent composition according to claim 1, wherein the weight ratio of (A-1) to (A-2) is 1:0.1 to 1:0.
9.
7. The food-grade cleaning and disinfecting agent composition according to claim 1, wherein (C) lactic acids are (C-1) lactic acid and (C-2) sodium lactate.
8. The food-grade cleaning and disinfecting agent composition according to claim 7, wherein the weight ratio of (C-1) to (C-2) is 1:0.05 to 1:0.
25.
9. A food-use cleaning and disinfecting agent composition according to any one of claims 1 to 8, wherein the food is selected from the group consisting of vegetables, fruits, and seafood.