JPH04360672A - Bacteria-elimination and bactericidal agent for food - Google Patents

Abstract

PURPOSE:To provide the subject safe and easily removable bactericidal agent composed of a mixed aqueous solution of three components consisting of hydrogen peroxide, sodium hypochlorite and an acid, having high bacteria-elimination effect on food and low stimulation and causing no discoloration of the treating surface. CONSTITUTION:The objective bactericidal agent is composed of a mixed aqueous solution of three components consisting of (A) hydrogen peroxide and a hydrogen peroxide-containing compound (preferably hydrogen peroxide), (B) sodium hypochlorite and sodium hypochlorite-containing compound and (C) an organic acid (salt) or inorganic acid (salt) (preferably acetic acid, malic acid, etc.). The concentrations of the component A and the component B are preferably 0.05-30wt.% and 0.02-0.025wt.%, respectively. The amount of the component C added to the agent is preferably 0.002-0.1wt.%.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an extremely high quality, safe and economical food disinfectant sterilizer comprising a mixed solution of three components.

0002

[Prior Art] Hypochlorite (sodium or calcium salt) is commonly used as a disinfectant for food products because of its extremely low price, but these do not affect the color and taste of food materials. In addition, the aqueous solution is used at an extremely dilute concentration because it not only produces a peculiar chlorine odor when used, but also strongly irritates the mucous membranes of the eyes and oral cavity. Therefore, it is difficult to remove bacteria and microorganisms using commercially available sodium hypochlorite disinfectants. According to the research conducted by the present inventors, it is not effective especially for sterilizing proteins unless the concentration is quite high, for example, the Cl concentration is about 450 to 600 ppm. Therefore, when used, there is a drawback that the odor of chlorine is extremely strong and causes discomfort to workers. Oxygen-based disinfectants alone also exhibit a wide range of sterilizing effects, but high concentrations and high temperature conditions are required to produce a sterilizing effect in a short period of time. It is used for disinfecting and sterilizing surfaces, deodorizing, cleaning, etc., but at present it is rarely used directly for food, except for special marine products. However, the sterilizing and sterilizing effect and bleaching power on food products are restricted by regulations regarding residual O2 and require a low concentration, so they are extremely weak and difficult to use on food products.

0003

[Problems to be Solved by the Invention] As mentioned above, even when conventional sterilizing disinfectants are used alone or in combination of two types, when used for food, the quality of the food deteriorates unless the concentration is low in order to sterilize and sterilize the food. Because of this, the sterilizing effect is extremely weak, and it cannot be used for sterilizing food products.

[0004] The present invention uses a solution containing three components of hypochlorite, hydrogen peroxide, and an organic acid and an inorganic acid.
Due to the synergistic action of the ingredients, it is highly effective in disinfecting and sterilizing food, and it can be used at low concentrations, causing significantly less irritation to the eyes and skin. The object of the present invention is to provide a sterilizing agent consisting of the above three components, which is easy to remove, does not cause discoloration of the surface to be sterilized, is safe, economical, and of excellent quality.

[0005]

[Means for Solving the Problems] The present invention provides aqueous solutions of hydrogen peroxide and hydrogen peroxide-containing compounds, sodium hypochlorite and sodium hypochlorite-containing aqueous solutions, and organic or inorganic acids designated as food additives. The present invention relates to a food sterilization disinfectant that is a mixed aqueous solution consisting of the organic acid-containing salt or inorganic acid-containing salt aqueous solution.

The peroxide used in the present invention is a compound that generates hydrogen peroxide upon contact with an aqueous hydrogen peroxide solution or water;
Examples include hydrogen peroxide adducts, sodium carbonate hydrogen peroxide adducts, sodium perborate hydrate, sodium peroxide and calcium peroxide hydrogen peroxide adducts, and hydrogen peroxide is preferred. Two or more of these peroxide aqueous solutions may be used in combination, if desired. Peroxide is usually 0.0
It is used as an aqueous solution of 2 to 35% by weight, preferably 0.05 to 30% by weight. If it is less than 0.02% by weight, hydrogen peroxide does not contribute to the bactericidal effect, there is no point in adding it, and the object of the present invention cannot be achieved. Furthermore, even if the amount exceeds 30% by weight, no increase in the sterilizing and sterilizing effect was observed when the three types were mixed, so the upper limit of addition is 30% by weight. Further, a surfactant, a bactericide, a fungicide, etc. may be added to the peroxide aqueous solution, if desired. The pH of the peroxide aqueous solution is 2-7, preferably 4-5.

[0007] Sodium hypochlorite dissolved in the above-mentioned peroxide is used as an aqueous solution of usually 0.02 to 0.05% by weight, preferably 0.020 to 0.025% by weight. If it is less than 0.02% by weight, the sterilizing and sterilizing effect of the mixed solution will be significantly inferior, and even if it exceeds 0.05% by weight, no increase in the effectiveness as a sterilizing agent can be expected, so the upper limit of the concentration is It is 0.5% by weight. If desired, the above-mentioned surfactant and the like may be appropriately blended into the sodium hypochlorite solution, and the pH of the potassium hypochlorite solution is usually 7 or more, preferably about 9 to 10. Organic acids designated as food additives to be added include acetic acid or acetate, citric acid, malic acid, fumaric acid, monosodium fumarate, glucono delta lactone, phosphoric acid, polyphosphoric acid, pyrophosphoric acid, metaphosphate, and benzoic acid. The inorganic acid is sodium sorbic acid, sorbic acid and its salts, dehydroacetic acid and its salts, or hydrochloric acid or its salts as an inorganic acid. The amount of these acids added is 0.002
~0.1% by weight.

[0008] There are no particular limitations on the method for treating food using the food sterilizing and disinfecting agent of the present invention, but first, the food to be treated is
5 to 20 minutes or 5 to 3 times the amount of food sterilization disinfectant of the present invention
It is effective to soak for 0 minutes and shake gently to ensure uniformity. Processed foods are usually washed with water and subjected to post-processing.

[0009]

[Example] The pH was adjusted to 5.5 to 6.0 with sodium hypochlorite, hydrogen peroxide and acetic acid, and the food was heated for 5 minutes for 1 hour.
The samples were sterilized by treatment for 5 and 30 minutes, and the number of viable bacteria was measured to determine the sterilization effect. For comparison, the bactericidal effects of a single solution or a mixed solution of hypochlorous acid, hydrogen peroxide, and acetic acid and the bactericidal effects of commercially available products A, B, and C were measured and are shown in Table 1.
It was shown to. From the results shown in Table 1, it was found that the food sterilizing sterilizer containing the three components of the present invention was significantly superior in sterilizing effect to each individual, a combination of the two, or the existing sterilizing sterilizer. The food sterilizing agent of the present invention is effective not only for fish but also for vegetables. Note that instead of acetic acid, 0.005%
A similar effect was obtained using hydrochloric acid.

0010

[Table 1]

[0011]

[Effects of the Invention] The effects of the present invention can be summarized as follows. From the results in Table 1, the food sterilization disinfectant of the present invention, when sodium hypochlorite alone, hydrogen peroxide alone, or a mixture of the two, and the commercially available food sterilization sterilization agent, when compared in terms of the number of coliform bacteria, Compared to the number of bacteria that exhibits a sterilizing and sterilizing effect, which decreases by only about one digit, in the case of the three-type sterilizing and disinfecting agent of the present invention, the number of bacteria decreases by two or three digits, which is clear. It can be seen that there is a synergistic effect by mixing the three types. It is effective not only for fish but also for vegetables. In addition, since it can be used in low concentrations, it does not remain after food sterilization and sterilization, resulting in superior quality of processed foods.It is a safe sterilization disinfectant with very little danger from processing chemicals. Furthermore, there is the advantage that, for example, the fishy odor of marine products is removed. Furthermore, the food sterilizing agent of the present invention is available at low cost and is economical.

Claims (4)

[Claims] Claim 1: 3 of hydrogen peroxide and an aqueous solution of a compound containing hydrogen peroxide, an aqueous solution of sodium hypochlorite and a compound containing sodium hypochlorite, and an aqueous solution of an organic acid or an inorganic acid or a salt containing the organic acid or a salt containing the inorganic acid. A food sterilization disinfectant that is a mixed solution consisting of ingredients. 2. The concentrations of hydrogen peroxide and sodium hypochlorite aqueous solution are 0.02 to 35% by weight and 0.02% by weight, respectively.
The food sterilizing disinfectant according to claim 1, wherein the food sterilizing agent is 05 to 12% by weight. 3. A food sterilizing disinfectant, which has a pH of 2 to 7 when sodium hypochlorite is dissolved in a hydrogen peroxide solution to which the organic acid according to claim 1 is added. [Claim 4] Acetic acid and its salts, citric acid,
Phosphoric acid, monosodium fumarate, glucono delta lactone, phosphoric acid, pyrophosphoric acid, polyphosphoric acid, metaphosphoric acid and their salts, benzoic acid and its sodium salt, sorbic acid and its salts, dehydroacetic acid and its salts and hydrochloric acid and The food sterilizing disinfectant according to claim 1, which is a salt thereof.