JP4594159B2 - Edible sanitizer and method for producing edible sanitizer - Google Patents

Description

  The present invention relates to an edible disinfectant and a method for producing an edible disinfectant, and more specifically, edible properties that are extremely safe for the human body and can be manufactured while maintaining high quality at a very low cost for industrial production. Provided are a method for producing a disinfectant and an edible disinfectant.

Conventionally, many disinfectants and bactericides that do not affect the human body have been created. For example, the food disinfectant described in Patent Document 1 contains two or more of edible acids, edible acid salts and ethanol, so that fresh foods such as fresh seafood and fruits and vegetables can be sterilized and statically removed. The purpose is to do fungus.
The sterilizing composition (food disinfectant) described in Patent Document 2 contains two or more sterilizing components selected from the group consisting of organic acids, organic acid salts, electrolytes, and alcohols. By using ingredients designated as food additives, it can be widely used in the field of food industry, and can control or prevent humans from food poisoning and has excellent safety and sterilization method for food field and sterilization The purpose is to provide a composition.

Patent Literature 1 or 2 in which these food sanitizers are disclosed discloses a food sanitizer containing an organic acid and an alcohol. However, these Patent Documents 1 and 2 describe that an organic acid and an alcohol are contained as contents (see, for example, paragraph number (0013) of Patent Document 1), but specific organic acids and alcohols. The formulation of was not disclosed.
These Patent Documents 1 and 2 are not intended to obtain a disinfectant for food by blending only two kinds of organic acid and alcohol, as disclosed in the specification. It was clear that the essential object was to obtain a food disinfectant having a high disinfecting effect by blending three or more kinds of organic acid and alcohol.
Further, in the sterilizing agents disclosed in these Patent Documents 1 and 2, in order to improve the sterilizing effect as compared with the combination of only two types, a wider variety of substances are further mixed and the sterilizing effect is high. I was trying to get a disinfectant.
Thus, it has not been possible to obtain a food disinfectant having an extremely high disinfecting effect by blending only an organic acid and an alcohol.

JP-A-8-289768 Japanese Patent Laid-Open No. 11-246312

  The present invention has been made in view of such circumstances, and is extremely safe for the human body by providing an edible disinfectant consisting of citric acid, which is an organic acid, alcohol that can be added to food, and water. At the same time, it is possible to manufacture while maintaining high quality at a very low cost and easily in industrial production.

The invention of claim 1, citric acid, alcohol, an electrolytic water alone, the citric acid concentration is 0.5 wt% or more, wherein the alcohol concentration is less than 40 wt% state, and are pH 3 or less, the oxidation-reduction potential There is provided an edible disinfecting agent characterized 0~300mV der Rukoto.

The invention of claim 2 is a method for producing an edible sanitizer, wherein the target water is electrolyzed to reduce the oxidation-reduction potential of the target water to -100 mV or less and to -100 mV or less. Adding alcohol to the target water so that the alcohol concentration is less than 40% by weight and adding citric acid so that the citric acid concentration is 0.5% by weight or more to adjust the pH to 3 or less. Provided is a method for producing an edible sanitizing agent .

By providing these inventions, to entirely solve the above problems.

According to the first aspect of the present invention, an edible disinfectant comprising only citric acid, alcohol and electrolyzed water can be provided, so that it is extremely safe for the human body and is extremely inexpensive and easily high for industrial production. It is possible to manufacture while maintaining quality. Moreover, since the pH of this disinfectant is 3 or less, it is possible to provide a disinfectant that has both the antibacterial effect of citric acid and the rapid effect of alcohol disinfectant extremely effectively.
It is the electrolytic water can provide more excellent disinfecting effect edible disinfectant.
Click enoic acid concentration of 0.5 wt% or more, since the alcohol concentration is less than 40 wt%, it is possible to provide a more excellent disinfecting effect edible disinfectant.
Since the redox potential of the electrolytic water is equal to or less than -100 mV, it is possible to provide an excellent edible disinfectant more bactericidal effect.

According to the second aspect of the present invention, since the target water is electrolyzed and lowered to a predetermined potential, an edible sanitizing agent adjusted to pH 3 or less by adding alcohol and citric acid can be obtained. It is possible to produce an edible sterilizing agent that is extremely safe and that maintains high quality at a very low cost and easily in industrial production.
Since the redox potential of the electrolytic water is equal to or less than -100 mV, it is possible to provide a method of manufacturing more excellent sterilizing effect edible disinfectant.
Before SL citric acid concentration of 0.5 wt% or more, the so alcohol concentration is less than 40 wt%, it is possible to provide a more sterilization method for producing excellent edible disinfectant into effect.

The edible disinfectant according to the present invention is a disinfectant comprising only citric acid, a food-addable alcohol and water.
In addition, the pH of this edible disinfectant is adjusted to 3 or less. This is because if this pH exceeds 3, it will not be possible to achieve a sterilization effect having a rapid effect and an antibacterial effect having a persistence.
In addition, as for pH of an edible sanitizer, 2 or less is more preferable, More preferably, it is preferable to be adjusted to 1.5-1.8.
By adjusting the pH to 3 or less as described above, it is possible to extremely effectively exhibit the rapid sterilization effect and the persistence of the sterilization effect, which are the actions of citric acid and alcohol, respectively.

Citric acid (representative formula HOOC—CH ₂ —COH (COOH) —CH ₂ —COOH) has an action of suppressing the growth of fungi.
The edible disinfectant is preferably mixed with citric acid adjusted to 0.5% by weight or more, more preferably 3 to 5% by weight.
This is because when the citric acid is less than 0.5% by weight, it is not possible to maintain a sufficient sterilization effect. If it exceeds 5% by weight, the sterilization effect of citric acid is not significantly changed, but a cost problem arises.
It is important to adjust the pH of the edible disinfectant to a suitable range as described above by adding citric acid.

The alcohol is not particularly limited as long as it is an alcohol that can be added to food, and examples thereof include ethanol.
Even if the alcohol concentration to which this food can be added is a value lower than the concentration of conventional alcohol alone (ethanol) used as a disinfectant, the effect of sterilization can be sufficiently obtained, and the alcohol concentration is 40% by weight. Less than, more preferably 30% by weight or less.

This water is preferably electrolyzed water. In particular, in order to generate this edible sanitizer, target water is prepared, and this target water is electrolyzed to generate electrolyzed water. And when the oxidation-reduction potential of this electrolyzed water becomes a potential of -100 mV or less, alcohol and citric acid are added so as to satisfy the above-mentioned conditions, and they are manufactured.
The redox potential is preferably −100 mV or less, more preferably −150 mV or less. By producing an edible disinfectant at such a redox potential, the present disinfectant can be produced without losing the effects of citric acid and alcohol (sustainability and rapid effect). .
The method for producing the electrolyzed water is not particularly limited, and a method using a diaphragm can be exemplified.
In addition, when electrolyzed water has the oxidation-reduction potential as described above, citric acid and alcohol are mixed to produce the edible sanitizing agent. It increases with time.
However, since the citric acid and the alcohol are mixed at a potential of -100 mV or less when the electrolyzed water of the edible sanitizer is generated, the redox potential is maintained at 0 to 300 mV even after an arbitrary time has elapsed. ing.

The edible disinfectant of the present invention, as described above, is produced with only 0.5% by weight or more of citric acid, less than 40% by weight of alcohol, and water, and the pH is maintained at 3 or less. Therefore, it is possible to produce a disinfectant that can extremely effectively combine the durability of the antibacterial effect of citric acid and the rapid effect of the antibacterial effect of alcohol.
The above is description of the structure of the edible sanitizer which concerns on this invention.

(Example)
Hereinafter, examples of the edible disinfectant according to the present invention will be described.
First, an edible disinfectant (Example A) according to an embodiment of the present invention was mixed with citric acid (5% by weight), ethanol (20% by weight) and water (pure water) to adjust the pH to about 2. The one adjusted to .6 was created. The oxidation-reduction potential was 250 mV.
Moreover, the citric acid and ethanol of Example A were diluted as a comparative example, and the disinfection agent used as the comparative example which each has different pH was created.
Comparative Examples 1 to 4 produced the citric acid and ethanol of Example A diluted to 1/2, 1/4, 1/8, and 1/16, respectively, and Comparative Example 5 produced citric acid and ethanol. Instead of sterilized pure water was used. These Example A and Comparative Examples 1 to 5 were subjected to an antibacterial test for antibacterial effects against S. aureus.

(Test method)
Collect 1 ml of the test solution (Examples and Comparative Examples) in a 1.5 ml Eppendorf tube, inoculate 0.025 ml of the test bacterial solution, stir well with a test tube mixer, and let it act for a predetermined time ( 30 seconds and 60 seconds in the following test).
Immediately after completion of the action time, 0.15 ml is pipetted onto a standard agar plate medium. And after culture | cultivating for 24 hours at 35 degreeC, the number of living bacteria was calculated | required by counting the number of colonies which arose on the culture | cultivation surface inoculated. Furthermore, the viable cell count was also determined after 6 days of culture at room temperature (20 ± 2 ° C.).
The test results are shown in (Table 1). In Table 1, the result of the presence / absence of colonies is defined as “-” not present, “±” somewhat present, “++” present many, and “++++” present greatly present.
As shown in Table 1, Example A (pH 2.6) has a sufficient bactericidal effect, but Comparative Examples 1 to 4 (greater than pH 3) have a sufficient bactericidal effect. It turns out that it cannot be expected.

Next, as an edible disinfectant (Example B), citric acid (5% by weight), ethanol (20% by weight) and electrolyzed water were mixed to prepare a pH adjusted to about 1.6. . The oxidation-reduction potential was 250 mV.
Further, as comparative examples, a sterilizing agent containing only 40% by weight of ethanol (Comparative Example 6), a sterilizing agent containing only 20% by weight of ethanol (Comparative Example 7), and a sterilizing agent containing only 10% by weight of ethanol. (Comparative Example 8), commercially available sanitizer (Comparative Example 9), tap water (Comparative Example 10), and sterilized pure water (Comparative Example 11), which have no ethanol added but have a bactericidal effect due to ionization, were compared. .
The results are shown in (Table 2).
As shown in (Table 2), it is shown that the disinfectant of Example B has the same bactericidal effect as 40% by weight of ethanol.

Next, 1 ml of the target test solution (Example A and Comparative Example 11 (sterilized pure water)) was collected in a 1.5 ml Eppendorf tube, and 0.025 ml of the test bacterial solution was inoculated therein, and the test tube mixer Stir well and let it act for a predetermined time (30 seconds).
Immediately after completion of the action time, 0.15 ml is pipetted onto a standard agar plate medium. Then, the viable cell counts after culturing at 35 ° C. for 24 hours and after culturing at room temperature (20 ± 2 ° C.) for 7 days were examined. The test bacterial solution was prepared by pre-culturing Staphylococcus aureus and Escherichia coli on a standard agar medium and diluting one platinum loop with sterilized pure water.
FIG. 1 is a photograph showing the state of Example A and Comparative Example 11 after 24 hours, (a) shows the state of Staphylococcus aureus when Example A is used, and (b) uses Example A. (C) is a photograph showing the appearance of Staphylococcus aureus when Comparative Example 11 is used, and (d) is a photograph showing the state of Escherichia coli when Comparative Example 11 is used.
FIG. 2 is a photograph showing the state of Example A and Comparative Example 11 after 7 days, (a) shows the state of Staphylococcus aureus when Example A is used, and (b) uses Example A. (C) is a photograph showing the appearance of Staphylococcus aureus when Comparative Example 11 is used, and (d) is a photograph showing the state of Escherichia coli when Comparative Example 11 is used.

As shown in Table 3, by using Example A, it is proved that both S. aureus and E. coli can maintain the bactericidal and antibacterial effects for at least 7 days. The
Moreover, FIG. 3 is a graph which shows the mode of the disinfection power at the time of utilizing the edible sanitizer which concerns on this invention, and the continuous effect.
As is apparent from this graph, it is understood that the edible disinfectant of the present invention is excellent in rapid action and excellent in sustainability.

  From these results, the edible sterilizing agent of the present invention is a sterilizing agent that combines the fast-acting sterilizing effect of ethanol with a low concentration and the antibacterial effect of citric acid persistence extremely effectively. Can be provided.

  The edible disinfectant according to the present invention can be used not only for fresh foods such as sushi and sashimi, but also for cooking utensils, equipment, tableware and the like because of its safety. Moreover, since it is extremely safe and is produced with a low concentration of alcohol, it can be used as a makeup remover or skin lotion that directly touches the human body.

It is a photograph which shows the mode of Example A and the comparative example 11 24 hours after, (a) is a state of Staphylococcus aureus when Example A is used, (b) is Escherichia coli when Example A is used. (C) is a photograph showing the appearance of Staphylococcus aureus when Comparative Example 11 is used, and (d) is a photograph showing the state of Escherichia coli when Comparative Example 11 is used. It is the photograph which shows the mode after 7 days of Example A and Comparative Example 11, (a) is a state of Staphylococcus aureus when Example A is used, (b) is Escherichia coli when Example A is used. (C) is a photograph showing the appearance of Staphylococcus aureus when Comparative Example 11 is used, and (d) is a photograph showing the state of Escherichia coli when Comparative Example 11 is used. It is a graph which shows the mode of the disinfection power at the time of utilizing the edible disinfectant | microbicide which concerns on this invention, and the mode of a continuous effect.

Claims (2)

Citric acid, alcohol, an electrolytic water alone, the citric acid concentration is 0.5 wt% or more, wherein the alcohol concentration is less than 40 wt%, pH is Ri der 3 or less, the oxidation-reduction potential Ru 0~300mV der An edible disinfectant characterized by that. A method for producing an edible sanitizer, comprising:
Electrolyzing the target water, reducing the redox potential of the target water to -100 mV or less,
  To the target water reduced to −100 mV or less, alcohol was added so that the alcohol concentration was less than 40% by weight, and citric acid was added so that the citric acid concentration was 0.5% by weight or more. The manufacturing method of the edible sanitizer characterized by adjusting to 3 or less.

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