JPH022329A - Alcoholic composition and food preservative and sterilization agent composed thereof - Google Patents
Alcoholic composition and food preservative and sterilization agent composed thereofInfo
- Publication number
- JPH022329A JPH022329A JP1032870A JP3287089A JPH022329A JP H022329 A JPH022329 A JP H022329A JP 1032870 A JP1032870 A JP 1032870A JP 3287089 A JP3287089 A JP 3287089A JP H022329 A JPH022329 A JP H022329A
- Authority
- JP
- Japan
- Prior art keywords
- ethanol
- protamine
- alcohol composition
- bacteria
- fatty acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 47
- 235000019249 food preservative Nutrition 0.000 title claims abstract description 8
- 239000005452 food preservative Substances 0.000 title claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 title description 6
- 230000001476 alcoholic effect Effects 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 title 1
- 230000001954 sterilising effect Effects 0.000 title 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 140
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 40
- 108010007568 Protamines Proteins 0.000 claims abstract description 32
- 102000007327 Protamines Human genes 0.000 claims abstract description 32
- 229940048914 protamine Drugs 0.000 claims abstract description 32
- 108010014251 Muramidase Proteins 0.000 claims abstract description 19
- 102000016943 Muramidase Human genes 0.000 claims abstract description 19
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 19
- 239000004325 lysozyme Substances 0.000 claims abstract description 19
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 19
- 229960000274 lysozyme Drugs 0.000 claims abstract description 19
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 17
- 229930195729 fatty acid Natural products 0.000 claims abstract description 17
- 239000000194 fatty acid Substances 0.000 claims abstract description 17
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 12
- 239000000645 desinfectant Substances 0.000 claims abstract description 10
- 235000019441 ethanol Nutrition 0.000 claims description 71
- 235000013305 food Nutrition 0.000 claims description 13
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 25
- 230000003385 bacteriostatic effect Effects 0.000 abstract description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 abstract description 5
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 241000972773 Aulopiformes Species 0.000 abstract description 3
- 235000019688 fish Nutrition 0.000 abstract description 3
- 235000019515 salmon Nutrition 0.000 abstract description 3
- 241000252203 Clupea harengus Species 0.000 abstract description 2
- 101710093543 Probable non-specific lipid-transfer protein Proteins 0.000 abstract description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 2
- 241000277331 Salmonidae Species 0.000 abstract description 2
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 abstract description 2
- 235000019514 herring Nutrition 0.000 abstract description 2
- 241000192125 Firmicutes Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 23
- 239000007864 aqueous solution Substances 0.000 description 20
- 229960000583 acetic acid Drugs 0.000 description 12
- 238000003756 stirring Methods 0.000 description 12
- LKUNXBRZDFMZOK-GFCCVEGCSA-N Capric acid monoglyceride Natural products CCCCCCCCCC(=O)OC[C@H](O)CO LKUNXBRZDFMZOK-GFCCVEGCSA-N 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 239000003755 preservative agent Substances 0.000 description 7
- 230000002335 preservative effect Effects 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000013505 freshwater Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 240000008415 Lactuca sativa Species 0.000 description 4
- -1 fatty acid ester Chemical class 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000012045 salad Nutrition 0.000 description 4
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 2
- 239000012362 glacial acetic acid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical compound CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101000925662 Enterobacteria phage PRD1 Endolysin Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000003292 diminished effect Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 235000012029 potato salad Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000005063 solubilization Methods 0.000 description 1
- 230000007928 solubilization Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010189 synthetic method Methods 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- WFKWXMTUELFFGS-UHFFFAOYSA-N tungsten Chemical compound [W] WFKWXMTUELFFGS-UHFFFAOYSA-N 0.000 description 1
- 229910052721 tungsten Inorganic materials 0.000 description 1
- 239000010937 tungsten Substances 0.000 description 1
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は、新規なアルコール組成物並びにこれを用いた
食品保存料及び消毒材に関する。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a novel alcohol composition, and food preservatives and disinfectants using the same.
〈従来の技術〉
従来から各種食品の日持ちを改善したり、調理具や食品
加工機等の機器の消毒をしたりするために、細菌の発育
を抑制する作用を有する保存料や消毒材が種々提案され
、また、使用されている。<Conventional technology> Various preservatives and disinfectants have been used to inhibit the growth of bacteria in order to improve the shelf life of various foods and to disinfect equipment such as cooking utensils and food processing machines. proposed and used.
ところで、食品や機器には種々の細菌が付着しており、
その種類により繁殖又は付着する細菌が異なるので、食
品や機器に付着するすべての細菌に対して静菌効果を示
す保存料や消毒材の出現が望まれている。By the way, various types of bacteria are attached to food and equipment.
Since the types of bacteria that propagate or adhere to food products vary depending on the type of bacteria, there is a desire for preservatives and disinfectants that exhibit bacteriostatic effects against all types of bacteria that adhere to foods and equipment.
そのため、例えば特開昭６２−２０１５６３号公報には
、リゾチームや低級脂肪酸エステル等の抗菌性物質とプ
ロタミンとを配合した保存料が提案されている。Therefore, for example, JP-A-62-201563 proposes a preservative containing protamine and an antibacterial substance such as lysozyme or lower fatty acid ester.
〈発明が解決しようとする課題〉
しかしながら、上記提案の保存料は粉末であるため、抗
菌性物質の一成分であるプロクミンの食品への浸透性が
悪＜、シたがって、期待する程の静菌効果は生じない。<Problem to be solved by the invention> However, since the preservative proposed above is a powder, the permeability of procumin, which is a component of antibacterial substances, into food is poor, and therefore, it is not as quiet as expected. No fungal effects occur.
もとより、プロクミンの水溶液を用いれば、その静菌効
果は期待できるが、プロタミン単独では特定の菌に対し
′〔の静閑効果しか示さない。したがってプロタミン水
溶液と、殺菌材として広く用いられているエタノールと
を併用した保存料（アルコール組成物）が望まれている
。Of course, if an aqueous solution of procumin is used, it can be expected to have a bacteriostatic effect, but protamine alone only exhibits a static effect against specific bacteria. Therefore, a preservative (alcohol composition) that uses a combination of an aqueous protamine solution and ethanol, which is widely used as a disinfectant, is desired.
しかし、プロタミン水溶液はエタノールに不溶であり、
両成分を単に混合するｔ！けでは両成分が均一になった
アルコール組成物と（よならない。However, protamine aqueous solution is insoluble in ethanol,
Simply mix both components! In this case, the alcohol composition becomes uniform in both components (it does not change).
本発明は、プロタミン水溶液とエタノールが均一に混合
され、かつ食品や機器に付着するすべての細菌に効果を
示すアルコール組成物を提供することを目的としてなさ
れたものである。The purpose of the present invention is to provide an alcohol composition in which an aqueous protamine solution and ethanol are uniformly mixed, and which is effective against all bacteria adhering to foods and equipment.
〈課題を解決するための手段〉
前記目的を達成する本発明にかかるアルコール組成物は
、低級脂肪酸モノグリセライド。<Means for Solving the Problems> The alcohol composition according to the present invention that achieves the above object is a lower fatty acid monoglyceride.
プロクミン及びエタノールを含有してなることを特徴と
し、又、これにリゾチームを添加し、又、さらに酢酸を
添加してなることを特徴とする。It is characterized by containing procumin and ethanol, to which lysozyme is added, and furthermore, acetic acid is added thereto.
又、本発明にかかる食品保存料はこれらアルコール組成
物を食品への添加用としたものであり、又、消毒材は、
アルコール組成物を機器又は人体の消毒用としたもので
ある。In addition, the food preservative according to the present invention is one in which these alcohol compositions are added to foods, and the disinfectant is
The alcohol composition is used to disinfect equipment or the human body.
本発明は低級脂肪酸モノグリセライドを用いることによ
り、プロクミンを均一に含有するアルコール組成物を得
ろものであり、さらに、このアルコール組成物にリゾチ
ームや酢酸を併用すると、−層優れた静菌効果を示すア
ルコール組成物とすることができる。The present invention uses a lower fatty acid monoglyceride to obtain an alcohol composition that uniformly contains procumin, and furthermore, when lysozyme and acetic acid are used in combination with this alcohol composition, an alcohol that exhibits an excellent bacteriostatic effect is obtained. It can be a composition.
ここで、低級脂肪酸モノグリセライドとは、炭素数１〜
１２の脂肪酸とグリセリンのモノエステルのことであり
、このうちカプロン酸、カプリル酸、カプリン酸のモノ
グリセライドが望ましい。この低級脂肪酸モノグリセラ
イドは分子蒸留法等により得られる純度８０％以上のも
のを用いるのが望ましいが、純度５０％程度のものも用
いることもできる。Here, lower fatty acid monoglyceride refers to carbon number 1 to
It is a monoester of 12 fatty acids and glycerin, and among these monoglycerides of caproic acid, caprylic acid, and capric acid are preferable. It is desirable to use lower fatty acid monoglycerides with a purity of 80% or more obtained by molecular distillation or the like, but ones with a purity of about 50% can also be used.
また、プロタミンとは、サケ、マス、ニシン等の魚の精
子中にヌクレオプロタミンとして存在する強塩基性蛋白
質のことであり、本発明においては、遊離状態のプロタ
ミン、あるいはプロタミン酸性塩等のいずれの形態のも
のも用いることができる。Furthermore, protamine is a strong basic protein that exists as nucleoprotamine in the sperm of fish such as salmon, trout, and herring. can also be used.
また、エタノールとは、エチルアルコールのことであり
、−毀的には工業的に発酵法あるいは合成法で製造され
ているものを用いろことができる。Furthermore, ethanol refers to ethyl alcohol, and in other words, ethanol produced industrially by a fermentation method or a synthetic method can be used.
また、リゾチームとは、卵白やイチジク乳液等から常法
により抽出して得られる溶菌酵素のことであり、等電点
りゾチームばかりでなく、リゾチーム塩を用いてもよい
。Further, lysozyme is a lytic enzyme obtained by extraction from egg white, fig milky lotion, etc. by a conventional method, and not only isoelectrically focused lysozyme but also lysozyme salt may be used.
また、酢酸とは、エタノールを酸化させて得られろ有機
化合物のことであり、氷酢酸の他、酢酸を含む原料、例
えば米酢、リンゴ酢等の醸造酢等を用いてもよい。Furthermore, acetic acid is an organic compound obtained by oxidizing ethanol, and in addition to glacial acetic acid, raw materials containing acetic acid, such as brewed vinegar such as rice vinegar and apple vinegar, may be used.
本発明にかかるアルコール組成物を製するには、最終的
に全体が均一となるようにすればよいが、好適には、ま
ず、原料として低級脂肪酸モノグリセライド、プロタミ
ン水溶液及びエタノールを用意する。ここで、プロタミ
ン水溶）夜は、プロタミンを清水に溶解させたものであ
るが、このプロタミン水７１ ？１１として、サケ等の
魚の精子からの抽出液をそのまま用いてもよい。In order to produce the alcohol composition according to the present invention, it is sufficient to make the whole composition uniform in the end, but preferably, lower fatty acid monoglyceride, an aqueous protamine solution, and ethanol are first prepared as raw materials. Here, protamine water solution) night is protamine dissolved in clear water, but this protamine water 71? As No. 11, an extract from sperm of fish such as salmon may be used as is.
そして、このプロタミン水溶液を、例えばミキサー等に
入れ、攪拌しながら、予め低級脂肪酸モノグリセライド
を溶解させたエタノールを注加すれば、目的のアルコー
ル組成物が得られろ。ここで、低級脂肪酸モノグリセラ
イドは、互いに混合できない二種類の液体である、プロ
タミン水溶液とエタノールを均質な混合状態とする可溶
化剤（乳化剤）の役割をする。Then, by putting this protamine aqueous solution in, for example, a mixer, and adding ethanol in which lower fatty acid monoglyceride has been dissolved in advance while stirring, the desired alcohol composition can be obtained. Here, the lower fatty acid monoglyceride functions as a solubilizer (emulsifier) that brings the protamine aqueous solution and ethanol into a homogeneous mixed state, which are two types of liquids that cannot be mixed with each other.
原料の配合割合は、全原料に対して、プロタミン０．０
１〜１．０％（１坦％をいう、以下同じ）、低級脂肪酸
モノグリセライド０．５〜１．５％、純エタノール３０
〜７０％になるようにすると、静菌効果の層れたアルコ
ール組成物を得ろことができろ。The blending ratio of raw materials is 0.0 protamine to all raw materials.
1 to 1.0% (1%, same below), lower fatty acid monoglyceride 0.5 to 1.5%, pure ethanol 30
By adjusting the amount to 70%, an alcohol composition with a layered bacteriostatic effect can be obtained.
また、原料としてリゾチームや酢酸を併用してアルコー
ル組成物とする場合も、結果的に均一となるように混合
すればよいが、好適に１よりゾヂーム及び酢酸の何れか
一方又は両方をプロタミン水溶液に添加した後、これに
、低級脂肪酸モノグリセライドを溶解させたエタノール
を圧加して乳化（可溶化）させればよい。In addition, when preparing an alcohol composition by using lysozyme and acetic acid together as raw materials, it is sufficient to mix them so that the result is uniform, but it is preferable to add either or both of lysozyme and acetic acid to a protamine aqueous solution from step 1. After the addition, ethanol in which a lower fatty acid monoglyceride has been dissolved may be pressurized to emulsify (solubilize) it.
このときのりゾチーム及び酢酸の添加量は、リゾチーム
が全原料に対して０．０５〜１．０％、酢酸が全原料に
対して０，１〜２．０％となるようにすれば、静菌効果
の優れたアルコール組成物を得ることができる。At this time, the amount of lysozyme and acetic acid added is such that lysozyme is 0.05 to 1.0% of the total raw materials and acetic acid is 0.1 to 2.0% of the total raw materials. An alcohol composition with excellent bactericidal effects can be obtained.
低級脂肪酸モノグリセライド、プロタミン及びエタノー
ルを含有するアルコール組成物、あるいはさらにリゾチ
ームや酢酸を添加した組成物は、種々の菌に対して静菌
効果を示すので、食品の保存料として用いる他、調理具
や食品加工機等の機器や人体を消毒する消毒材として用
いる乙とができ、又、この際、本発明の効果を減じない
範囲で、各種添加剤。Alcohol compositions containing lower fatty acid monoglycerides, protamine, and ethanol, or compositions to which lysozyme and acetic acid are added have a bacteriostatic effect on various bacteria, so they are used as food preservatives, cooking utensils, etc. It can be used as a disinfectant for disinfecting equipment such as food processing machines and the human body, and in this case, various additives may be added to the extent that the effects of the present invention are not diminished.
安定剤を付加することも可能である。It is also possible to add stabilizers.
また、本発明のアルコール組成物は上述した好適な組成
範囲で用いるのがよい。これは、上記範囲外になると、
後の試験例にも示すように、得られたアルコール組成物
の可溶化（乳化）状態が経時的に崩れ、沈澱物を生成す
る傾向にあるからである。Further, the alcohol composition of the present invention is preferably used within the above-mentioned preferred composition range. If this falls outside the above range,
This is because, as shown in the later test examples, the solubilized (emulsified) state of the obtained alcohol composition tends to collapse over time, resulting in the formation of precipitates.
本発明にかかるアルコール組成物は、食品保存料として
用いる場合、食品に対して１〜２％添加すれば良好な保
存効果を示す。When the alcohol composition according to the present invention is used as a food preservative, it exhibits a good preservative effect when added to food in an amount of 1 to 2%.
また、本発明のアルコール組成物を消毒材として用いる
場合には、組成物を食器や調理機等の機器や、手・足等
の人体に噴霧あるいは塗布したり、又は組成物中に機器
や人体を浸漬することにより、良好な消毒効果を得るこ
とができる。Furthermore, when the alcohol composition of the present invention is used as a disinfectant, the composition may be sprayed or applied to equipment such as tableware and cooking machines, or human bodies such as hands and feet, or the composition may be mixed with equipment or human bodies. A good disinfecting effect can be obtained by immersing the
〈試 験 例〉 試験例１ （安定性） 次に示すサンプルを用意した。<Example> Test example 1 (stability) We prepared the following sample.
対照区１：エタノール６０部（重量部をいう、以下同様
）、プロタミン１１度１０
％の水溶液１部及び清水３９部を
混合攪拌して得られた溶液
テスト区１：ブロタミン濃度１０％の水溶液１部と清水
３８．５部を混合してプ
ロタミン水溶液とし、これとは別
にエタノール６０部にカプリン酸
モノグリセライド０．５部を溶解さ
せてエタノール溶液とし、次に、
プロタミン水溶液を攪拌しながら
エタノール溶液を圧加して得られ
た）容ン夜
テスト区２：プロタミン濃度１０％の水溶液１部と清水
３８部、エタノール６０
部及びカプリン酸モノグリセライ
ド１部を用い、テスト区１と同じ
方法で得られた溶液
テスト区３；プロタミン濃度１０％の水溶液１部、清水
３７部、エタノール６０
部及びカプリン酸モノグリセライ
ド２部を用い、テスト区１と同じ
方法で得られた溶液
上記各サンプルを常温（２０℃ｌに表−１に示す時間静
置して、サンプルの状態を観察したところ、表−１の結
果が得られた。Control group 1: A solution obtained by mixing and stirring 60 parts of ethanol (referring to parts by weight, the same applies hereinafter), 1 part of an aqueous solution of protamine 11% and 10%, and 39 parts of clean water.Test group 1: Aqueous solution 1 with a brotamine concentration of 10% and 38.5 parts of clean water to make a protamine aqueous solution. Separately, dissolve 0.5 part of capric acid monoglyceride in 60 parts of ethanol to make an ethanol solution. Next, add the ethanol solution while stirring the protamine aqueous solution. Test Group 2: Obtained in the same manner as Test Group 1 using 1 part of an aqueous solution with a protamine concentration of 10%, 38 parts of fresh water, 60 parts of ethanol, and 1 part of capric acid monoglyceride. Solution test group 3: A solution obtained in the same manner as test group 1 using 1 part of an aqueous solution with a protamine concentration of 10%, 37 parts of fresh water, 60 parts of ethanol, and 2 parts of capric acid monoglyceride. When the state of the sample was observed after being allowed to stand for the time shown in Table 1, the results shown in Table 1 were obtained.
／
／
表−１
尚、表中の安定性の欄の記号、−は良ガな乳化（可溶化
）状で溶液が透明であることを、十は若干の沈澱がみら
れることを、廿は沈澱が著しいことを示す。/ / Table-1 In addition, the symbols in the stability column in the table - indicate that the solution is transparent with good emulsification (solubilization), 10 indicates that some precipitation is observed, and 2 indicates that the solution is transparent. Indicates significant precipitation.
試験例２ （安定性） 次に示すサンプルを用意した。Test example 2 (stability) We prepared the following sample.
テスト区１：プロタミン濃度１０％の水溶液１部、リゾ
チーム０．１部及び；４水
３８．４部を混合してプロタミン・
リゾチーム水溶液とし、これとは
別に、エタノール６０部にカプリ
ン酸モノグリセライド０．５部を溶
解させてエタノール溶液とし、次
に、上記水溶液を攪拌しながらエ
タノール溶液を圧加して得られた
溶ｆα
テスト区２：プロタミン濃度１０％の水溶液１部、リゾ
チーム０．１部、清水
３７．９部、エタノール６０部及び
カプリン酸モノグリセライド１部
を用い、テスト区１と同じ方法で
得られた溶液
テスト区３＝プロタミン濃度１０％の水溶液１部、リゾ
チーム０．１部、清水
３６９部、エタノール６０部及び
カプリン酸モノグリセライド２部
を用い、テスト区１と同じ方法で
得られた溶液
テスト区４：ブロタミン濃度１０％の水溶液１部、リゾ
チーム０．１部、氷酢酸
１部、清水３６，９部、エタノール
６０部及びカプリン酸モノグリセ
ライド１部を用い、テスト区１と
同じ方法で得られた溶液
上記各サンプルを常温（２０℃）に表−２に示す時間静
置して、サンプルの状態を観察したところ、表−２の結
果が得られた。Test group 1: 1 part of an aqueous solution with a protamine concentration of 10%, 0.1 part of lysozyme, and 38.4 parts of water were mixed to make a protamine/lysozyme aqueous solution.Separately, 60 parts of ethanol was mixed with 0.1 part of capric acid monoglyceride. 5 parts were dissolved to make an ethanol solution, and then the ethanol solution was pressurized while stirring the above aqueous solution. Solution test group 3 obtained using the same method as test group 1 using 37.9 parts of fresh water, 60 parts of ethanol, and 1 part of capric acid monoglyceride = 1 part of an aqueous solution with a protamine concentration of 10%, 0.1 part of lysozyme, 369 parts of fresh water A solution obtained in the same manner as Test Group 1 using 60 parts of ethanol and 2 parts of capric acid monoglyceride.Test Group 4: 1 part of an aqueous solution with a brotamine concentration of 10%, 0.1 part of lysozyme, 1 part of glacial acetic acid, and clean water. 36.9 parts of ethanol, 60 parts of ethanol, and 1 part of capric acid monoglyceride were obtained in the same manner as in test group 1. Each sample was left at room temperature (20°C) for the time shown in Table 2, When the state was observed, the results shown in Table 2 were obtained.
表−２ 尚、表中の記号は、表−１と同じである。Table-2 Note that the symbols in the table are the same as in Table-1.
試験例３ （Ｒ菌効果） ■ 次に示すサンプルを用意した。Test example 3 (R bacteria effect) ■ The following samples were prepared.
テスト区１：試ＭＭＩのテスト区２のｉ′ｓ液テスト区
２：試験例２のテスト区２の溶液テスト区３：試験例２
のテスト区４の？ｓ液対照区１：減閑蒸留水
対照区２： リゾチーム０，１部、清水３８．９部、エ
タノール６０部及びカプリン酸
モノグリセライド１部を混合攪拌
して得られた溶液
対照区３：プロタミン濃度１０％の水溶液１部、リゾチ
ーム０５部、清水９７．５
部及びカプリン酸モノグリセライ
ド１部を混合攪拌して得られた溶
液
対照区４：プロタミン濃度１０％の水溶液■ また、次
のａに示す菌株を用いてｂに示す方法で菌液を調製した
。Test group 1: Test group 2 of test MMI i's solution Test group 2: Test example 2 solution of test group 2 Test group 3: Test example 2
test area 4? S solution control group 1: Reduced distilled water control group 2: Solution obtained by mixing and stirring 0.1 part of lysozyme, 38.9 parts of fresh water, 60 parts of ethanol, and 1 part of capric acid monoglyceride Control group 3: Protamine concentration A solution obtained by mixing and stirring 1 part of a 10% aqueous solution, 05 parts of lysozyme, 97.5 parts of fresh water, and 1 part of capric acid monoglyceride Control group 4: Aqueous solution with a protamine concentration of 10% A bacterial solution was prepared using the method shown in b.
ａ使用菌株
表−３
尚、表中の数値は吸光度であり、吸光度が高い程、菌の
増殖率が高いことを示す。また、記号は静菌効果を示し
、○は有効、△はやや有効、Ｘは無効であることを意味
する。a Table of Bacterial Strains Used - 3 The values in the table are absorbances, and the higher the absorbance, the higher the growth rate of the bacteria. Further, the symbols indicate the bacteriostatic effect, ◯ means effective, △ means slightly effective, and X means ineffective.
試Ｊ１饅」−（静菌効果）
市販のポテトサラダに、試験例３のアルコール組成物の
各サンプルを各別にサラダ１００部に対して２部添加し
てＪｉ！Ｊ秒込み、１５℃で１〜５日間保存し、各日毎
にサラダの菌数を測定したところ表−４の結果が得られ
た。Trial J1 Bun" - (Bacteriostatic effect) 2 parts of each sample of the alcohol composition of Test Example 3 was separately added to 100 parts of salad to commercially available potato salad, and Ji! The salad was stored at 15° C. for 1 to 5 days, and the number of bacteria in the salad was measured each day. The results shown in Table 4 were obtained.
／
／
／
／
表−４
試験例５（消毒効果）
ステンレス製作業台の表面に、試験例３のアルコール組
成物の各サンプルを１００Ｃイ当す０．５＋ｎｔ’ずつ
噴震した後、１０分間放置した後、消毒した作業台の表
面の菌数を測定したところ、表−５の結果が得られた。/ / / / Table 4 Test Example 5 (Disinfection effect) Each sample of the alcohol composition of Test Example 3 was applied to the surface of a stainless steel workbench at a rate of 0.5 + nt' (100C), and then left for 10 minutes. After that, the number of bacteria on the surface of the disinfected workbench was measured, and the results shown in Table 5 were obtained.
尚、菌数は、滅菌した生理食塩水で湿めらせた滅菌綿で
消毒した作業台の表面に付着している閑を拭き取った後
、拭き取った菌を寒天栄養培地にて培養し、常法により
一般生菌数を測定したものである。In addition, the number of bacteria is determined by wiping off the bacteria adhering to the surface of the sterilized workbench with sterile cotton moistened with sterilized physiological saline, and culturing the wiped bacteria on an agar nutrient medium. The number of general viable bacteria was measured using the method.
尚、表中の数値はサラダ１ｇ当りの菌数である。The numbers in the table are the number of bacteria per gram of salad.
表−５
表−６
尚、表中の数値は作業台１００ｃｎｒ当りの菌数である
。Table 5 Table 6 The numbers in the table are the number of bacteria per 100 cnr of workbench.
試験例６（消毒効果）
調理人の手を試験例３のアルコール組成物（７） 各”
ｔ ンフルに３０秒間浸漬させた後、エアードライヤー
で乾燥させ、手の平の菌数を測定したところ、表−６の
結果が得られた。Test Example 6 (disinfection effect) Alcohol composition (7) of Test Example 3 on cook's hands
After immersing the palms in a tungsten solution for 30 seconds and drying them with an air dryer, the number of bacteria on the palms of the hands was measured, and the results shown in Table 6 were obtained.
尚、表中の数値は手の平５ Ｑｃｄ当りの菌数である。The numbers in the table are the number of bacteria per 5 Qcd of palm.
く実 施 例〉
実施例１
プロクミン濃度８％の水溶液１１と清水３５ｅを攪拌式
ミキサー内に投入し、攪拌しながらカプリン酸モノグリ
セライド５００ｇ１ｅ溶解させたエタノール６０１！を
圧加した後、５会同攪拌をしてアルコール組成物９４１
を得た。Examples Example 1 Aqueous solution 11 with a procumin concentration of 8% and 35e of clean water were put into a stirring mixer, and while stirring, 500g1e of capric acid monoglyceride was dissolved in ethanol 601! After applying pressure, the alcohol composition 941 was prepared by stirring 5 times at the same time.
I got it.
大１０Ｉ又
プロタミン濃度１２％の水溶液１．４’、ＩＪゾチーム
１０ｇ及び清水３５４を攪拌式ミキサー内に投入し、撹
拌しながらカプリン酸モノグリセライド６００ｇを溶解
させたエタノール５８１を圧加した後、１０分間攪拌を
してアルコール組成物９２ｔ’／ｊ！得た。1.4' of an aqueous solution with a 12% protamine concentration, 10 g of IJ zozyme, and 354 of clean water were put into a stirring mixer, and while stirring, ethanol 581 in which 600 g of capric acid monoglyceride was dissolved was pressurized, and then for 10 minutes. After stirring, the alcohol composition was 92t'/j! Obtained.
実施例３
全卵１８０ｇとだし汁７１ｇを混合し、卵焼き機により
焼成して５０ｇの卵焼き５枚を得た。Example 3 180 g of whole eggs and 71 g of stock were mixed and baked in an omelet machine to obtain 5 pieces of 50 g omelette.
得られた卵焼きの表面に実施例１で得られたアルコール
組成物を保存料として噴霧した後、卵焼きを合成樹脂製
容器にパックし、常温、流通用の容器詰め卵焼きを得た
。After spraying the alcohol composition obtained in Example 1 as a preservative onto the surface of the obtained omelette, the omelette was packed in a synthetic resin container to obtain an omelette packaged at room temperature for distribution.
実施例４
牛乳２５０ｇ、砂！７５ｇ、小麦粉１０ｇ、コーンスタ
ーチ９ｇ及び卵黄２５ｇを混合し、中火で加熱した後、
加熱をやめ、実施例２で得られたアルコール組成物を保
存料として５ｍｌ添加して練り込み、而る後５０ｃｃ容
器に充填・密封して、容器詰めカスタードクリーム７個
を得た。Example 4 250g of milk, sand! After mixing 75g, flour 10g, cornstarch 9g and egg yolk 25g and heating over medium heat,
The heating was stopped, and 5 ml of the alcohol composition obtained in Example 2 was added as a preservative and kneaded in. Thereafter, 50 cc containers were filled and sealed to obtain 7 containers of custard cream.
実施例５
実施例２で得られたアルコール組成物を、食品加工場に
おいて、まな板、包丁２食品用容器に噴霧して消毒を行
なったところ、良好な消毒効果が得られた。Example 5 When the alcohol composition obtained in Example 2 was sprayed onto a cutting board, a kitchen knife, and a food container for disinfection at a food processing plant, a good disinfection effect was obtained.
〈発明の効果〉
以上に述べたように、本発明のアルコール組成物は低級
脂肪酸モノグリセライド、プロタミン及びエタノールを
含むため、プロタミン水溶液とエタノールが均質に混合
され、したがって、透明な状態で保管できる。<Effects of the Invention> As described above, since the alcohol composition of the present invention contains lower fatty acid monoglyceride, protamine, and ethanol, the aqueous protamine solution and ethanol are homogeneously mixed, and therefore, it can be stored in a transparent state.
また、プロタミン、仮綴脂肪酸モノグリセライド、エタ
ノール、さらに、す、ｆチーム及び／又は酢酸を併せて
用いた場合にはこれらを含む各成分の相乗効果により、
ダラム陽性菌、ダラム陰性菌、乳酸菌、酵母などの種々
の菌に対して静菌作用を示す◇
そして、上記アルコール組成物を食品保存料とすれば良
好な保存効果を示し、また消毒材とすれば良好な消毒効
果を示す。In addition, when protamine, pseudofatty acid monoglyceride, ethanol, S, f-team, and/or acetic acid are used together, due to the synergistic effect of each component including these,
It exhibits bacteriostatic action against various bacteria such as Durham-positive bacteria, Durham-negative bacteria, lactic acid bacteria, and yeast. ◇ When the above alcohol composition is used as a food preservative, it exhibits a good preservative effect, and can also be used as a disinfectant. It shows good disinfection effect.
特 許 出 願 人 キューピー株式会社 代 理 人Patent applicant Kewpie Co., Ltd. People
Claims (5)
タノールを含有してなることを特徴とするアルコール組
成物。(1) An alcohol composition characterized by containing a lower fatty acid monoglyceride, protamine, and ethanol.
添加してなることを特徴とするアルコール組成物。(2) An alcohol composition characterized by adding lysozyme to the alcohol composition according to claim 1.
てなることを特徴とするアルコール組成物。(3) An alcohol composition characterized by adding acetic acid to the alcohol composition according to claim 2.
の添加用とすることとした食品保存料。(4) A food preservative in which the alcohol composition according to claim 1, 2 or 3 is used as an additive to food.
は人体の消毒用とすることとした消毒料。(5) A disinfectant using the alcohol composition of claim 1, 2 or 3 for disinfecting equipment or the human body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1032870A JPH022329A (en) | 1988-03-14 | 1989-02-14 | Alcoholic composition and food preservative and sterilization agent composed thereof |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5821888 | 1988-03-14 | ||
| JP63-58218 | 1988-03-14 | ||
| JP1032870A JPH022329A (en) | 1988-03-14 | 1989-02-14 | Alcoholic composition and food preservative and sterilization agent composed thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH022329A true JPH022329A (en) | 1990-01-08 |
Family
ID=26371457
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1032870A Pending JPH022329A (en) | 1988-03-14 | 1989-02-14 | Alcoholic composition and food preservative and sterilization agent composed thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH022329A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0572A (en) * | 1991-06-21 | 1993-01-08 | Taiyo Kagaku Co Ltd | Preservability-improving agent for food |
| WO1995020644A1 (en) * | 1994-01-26 | 1995-08-03 | Lhc Lysozyme Holding Company | Use in the oenological field of lysozyme and its salts in association with synergistic materials |
| JPH10327857A (en) * | 1997-05-28 | 1998-12-15 | Q P Corp | Lysozyme preparation |
| JPH1156320A (en) * | 1997-08-27 | 1999-03-02 | Freunt Ind Co Ltd | Inhibition of proliferation of lactobacillus in food and lactobacillus proliferation-inhibited food obtained by the method |
| JP2000506845A (en) * | 1996-03-06 | 2000-06-06 | ノボ ノルディスク アクティーゼルスカブ | Method for killing or controlling microbial cells |
| WO2016017784A1 (en) * | 2014-07-31 | 2016-02-04 | キユーピー株式会社 | Water-containing fluid composition, method for producing same, processed lysozyme and/or salt thereof, and method for producing same |
| JP2016034939A (en) * | 2014-07-31 | 2016-03-17 | キユーピー株式会社 | Hydrous ethanol preparation and production method thereof, processed lysozyme and / or salt thereof and production method thereof |
| JP2016160350A (en) * | 2015-03-02 | 2016-09-05 | 花王株式会社 | Sterilizer composition for food processing facility or kitchen utensil |
| JP2020193186A (en) * | 2019-05-30 | 2020-12-03 | 株式会社ニイタカ | Disinfectant composition, sanitary materials, food detergent, and food preservative |
| US11160849B2 (en) | 2014-02-21 | 2021-11-02 | National University Corporation Tokyo University Of Marine Science And Technology | Norovirus deactivator and method for producing same, method for deactivating norovirus, method for producing lysozyme component for norovirus deactivation use, prophylactic or therapeutic agent for norovirus infection, and external preparation for skin for norovirus deactivation purposes |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225964A (en) * | 1985-07-26 | 1987-02-03 | Ueno Seiyaku Oyo Kenkyusho:Kk | Production of food |
| JPS62201563A (en) * | 1985-11-05 | 1987-09-05 | Nichiro Gyogyo Kk | Food preservative |
| JPS63226267A (en) * | 1986-10-30 | 1988-09-20 | Ueno Seiyaku Oyo Kenkyusho:Kk | Multiplication inhibitor against bacillus cereus |
-
1989
- 1989-02-14 JP JP1032870A patent/JPH022329A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6225964A (en) * | 1985-07-26 | 1987-02-03 | Ueno Seiyaku Oyo Kenkyusho:Kk | Production of food |
| JPS62201563A (en) * | 1985-11-05 | 1987-09-05 | Nichiro Gyogyo Kk | Food preservative |
| JPS63226267A (en) * | 1986-10-30 | 1988-09-20 | Ueno Seiyaku Oyo Kenkyusho:Kk | Multiplication inhibitor against bacillus cereus |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2579851B2 (en) * | 1991-06-21 | 1997-02-12 | 太陽化学株式会社 | Food shelf life improver |
| JPH0572A (en) * | 1991-06-21 | 1993-01-08 | Taiyo Kagaku Co Ltd | Preservability-improving agent for food |
| WO1995020644A1 (en) * | 1994-01-26 | 1995-08-03 | Lhc Lysozyme Holding Company | Use in the oenological field of lysozyme and its salts in association with synergistic materials |
| JP2000506845A (en) * | 1996-03-06 | 2000-06-06 | ノボ ノルディスク アクティーゼルスカブ | Method for killing or controlling microbial cells |
| JPH10327857A (en) * | 1997-05-28 | 1998-12-15 | Q P Corp | Lysozyme preparation |
| JPH1156320A (en) * | 1997-08-27 | 1999-03-02 | Freunt Ind Co Ltd | Inhibition of proliferation of lactobacillus in food and lactobacillus proliferation-inhibited food obtained by the method |
| US11160849B2 (en) | 2014-02-21 | 2021-11-02 | National University Corporation Tokyo University Of Marine Science And Technology | Norovirus deactivator and method for producing same, method for deactivating norovirus, method for producing lysozyme component for norovirus deactivation use, prophylactic or therapeutic agent for norovirus infection, and external preparation for skin for norovirus deactivation purposes |
| WO2016017784A1 (en) * | 2014-07-31 | 2016-02-04 | キユーピー株式会社 | Water-containing fluid composition, method for producing same, processed lysozyme and/or salt thereof, and method for producing same |
| CN106659165A (en) * | 2014-07-31 | 2017-05-10 | 丘比株式会社 | Water-containing fluid composition, method for producing same, processed lysozyme and/or salt thereof, and method for producing same |
| JPWO2016017784A1 (en) * | 2014-07-31 | 2017-05-18 | キユーピー株式会社 | Hydrous fluid composition and production method thereof, processed lysozyme and / or salt thereof and production method thereof |
| CN106659165B (en) * | 2014-07-31 | 2021-06-01 | 丘比株式会社 | Aqueous fluid composition, its manufacturing method, lysozyme processed product and/or its salt, and its manufacturing method |
| JP2016034939A (en) * | 2014-07-31 | 2016-03-17 | キユーピー株式会社 | Hydrous ethanol preparation and production method thereof, processed lysozyme and / or salt thereof and production method thereof |
| JP2016160350A (en) * | 2015-03-02 | 2016-09-05 | 花王株式会社 | Sterilizer composition for food processing facility or kitchen utensil |
| JP2020193186A (en) * | 2019-05-30 | 2020-12-03 | 株式会社ニイタカ | Disinfectant composition, sanitary materials, food detergent, and food preservative |
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