JP2000245410A - Antifoaming agent and beverage using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an antifoaming agent for beverages capable of manifesting sufficient antifoaming effects even when mechanical shearing force is applied and excellent antifoaming effects in beverages fed at a high temperature in a hot vender, etc., by including a hydrophilic emulsifying agent having a high value of hydrophle-lipophile balance(HLB) and a high-melting natural wax. SOLUTION: This antifoaming agent is obtained by including a hydrophilic emulsifying agent having >7 value of HLB and a natural wax having >=70 deg.C melting point. The amount of the contained hydrophilic emulsifying agent is preferably 1-100 pts.wt. based on 100 pts.wt. of the natural wax. Furthermore, a hydrophilic emulsifying agent having >=7 value of the HLB and >=50 deg.C melting point is preferably contained. The amount thereof is preferably 60-1,000 pts.wt. based on 100 pts.wt. of the natural wax. The resultant antifoaming agent is capable of retaining excellent antifoaming effects even when a mechanical shearing force is applied in a high-pressure homogenizer, etc., at the time of producing a readily foaming beverage such as a coffee beverage.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an antifoaming agent and a beverage using the same. More specifically, for example, the present invention relates to a defoamer for beverages that can be suitably used for easily foamable beverages and the like, and a positive pressure canned beverage using the defoamer for beverages.

[0002]

2. Description of the Related Art Conventionally, canned beverages have been sold in stores and vending machines as beverages in closed containers. Steel cans or aluminum cans are mainly used as cans for canned beverage containers. Among them, a three-piece steel can composed of three parts, an upper and lower lid and a can body, has a large can body thickness and a sufficiently large mechanical strength. Even copper can hardly cause dents. Such a can having a negative pressure inside the can is generally called a negative pressure can. In addition, two-piece aluminum cans and two-piece steel cans, which are composed of two parts, a can body and an upper lid, use nitrogen gas or carbon dioxide in the can to prevent dents in the thinned can body. By filling with gas, the pressure in the can is adjusted to a positive pressure. Such a can having a positive pressure inside the can is generally called a positive pressure can. Among these cans, in recent years, demand for positive pressure cans has been increasing from the viewpoint of cost reduction and resource saving required for cans.

[0003] Among such positive pressure cans, beverage cans filled with easy-foamed beverages, such as milk coffee and milk tea, can be shaken by consumers before opening or can be used by vending machines. If shaken when taking out or transporting,
A considerable amount of foam is generated in the head space in the can, and the generated foam is scattered as soon as the can is opened and squirts out of the opening of the can, which may stain the hands and clothes of the consumer.
Particularly, in a drinking can filled with coffee or the like, shaking before drinking in order to uniformly disperse the contents is often a consumer's habit, and thus often poses a problem. As described above, in the easily foamable beverage, the spouting at the time of opening the can is a major obstacle when employing the positive pressure can.

[0004] Therefore, in order to prevent spouting when the can is opened, an emulsifier having an antifoaming effect, that is, an antifoaming agent is generally added to a beverage.

[0005] When an antifoaming agent is added to a beverage,
It is considered that defoaming generally occurs through four processes of adsorption, intrusion, expansion and foam breakage of an antifoaming agent on the foam film surface. Therefore, the antifoaming agent requires a lipophilic component having a small particle size and a low interfacial tension that allows quick adsorption to the foam film surface and easy penetration into the foam film.

In view of the above, from the viewpoint of using a hydrophilic emulsifier for dispersion, the average particle diameter of emulsion particles (dispersion particles) is several to 20 μm from a hydrophilic emulsifier having an HLB value of 7 or less.
It has been proposed to prepare an emulsion which is as follows, and to use the obtained emulsion as a defoaming agent to produce a beverage in a positive pressure can (JP-A-6-217715, JP-A-8-70827).

The antifoaming agent contains emulsion particles whose core is a lipophilic emulsifier and the surface of which is covered with a hydrophilic emulsifier. Therefore, the antifoaming agent is quickly adsorbed on the surface of the foam film. Since the thickness is several μm to 20 μm, the antifoaming agent easily penetrates into the foam film, and furthermore, the lipophilic emulsifier at the core of the antifoaming agent expands the foam film, and thus has the property of breaking bubbles.

However, in the process of producing an easy-foamed beverage, there are generally many steps in which a mechanical shearing force is applied to the easy-foamed beverage, so that the average particle size of the emulsion particles is several to 20 μm. The antifoaming agent adjusted to the above is broken into fine particles having an average particle diameter of 1 μm or less during these steps. In particular, in the process of producing a milk-containing beverage such as milk coffee using a high-pressure homogenizer or the like, such particle destruction occurs remarkably. The defoaming agent containing the emulsion particles thus broken and miniaturized has a drawback that the defoaming effect is remarkably reduced, and it is not possible to effectively prevent spouting when the can is opened. This decrease in the defoaming effect occurs in proportion to the increase in pressure during the treatment with the homogenizer.

By the way, for example, canned beverages such as coffee are generally sold at a temperature of about 55 ° C. for a hot bender and about 5 ° C. for an ice bender. It is required in a wide temperature range of about ° C. However, the defoaming effect of the emulsifier used in the defoaming agent largely depends on the temperature, and has the lowest interfacial tension near its melting point, and while the defoaming effect is high, the defoaming effect decreases as the temperature becomes farther from the melting point. The foam effect decreases.

Therefore, it is not sufficient to use only one lipophilic emulsifier in order to obtain a sufficient defoaming effect in a wide temperature range of, for example, about 5 to 55 ° C. It is thought that it is necessary to use a lipophilic emulsifier having a melting point in the low temperature region and a lipophilic emulsifier having a melting point in combination, but when a mechanical shearing force is applied, the emulsion particles are finely broken. Therefore, there is a disadvantage that the defoaming effect is significantly reduced.

In general, the foaming properties of beverages are higher at high temperatures than at low temperatures, depending on the type of beverage. Therefore, the defoaming effect at high temperatures often becomes a problem. Therefore, as described above, the disadvantage that the emulsion particles are miniaturized by applying a mechanical shearing force by a high-pressure homogenizer or the like and the defoaming effect is reduced often occurs particularly at high temperatures.

[0012]

SUMMARY OF THE INVENTION The present invention has been made in view of the above prior art, and has a sufficient defoaming effect even when a mechanical shearing force is applied when preparing a beverage. It is an object of the present invention to provide a defoamer for beverages that can express and effectively prevent the ejection of the contents when the can is opened, and a beverage in a positive pressure can using the same.

In particular, an object of the present invention is to provide a defoamer for beverages which exhibits an excellent defoaming effect in beverages supplied at a high temperature such as a hot bender, and a positive pressure canned beverage using the same. I do.

[0014]

That is, the present invention provides:
(1) A beverage defoamer containing a hydrophilic emulsifier having an HLB value of more than 7 and a natural wax having a melting point of 70 ° C. or more, (2) a HLB value of 7 or less and a melting point of 50 ° C. or more (1) containing a lipophilic emulsifier which is
And (3) a beverage in a positive pressure can containing the beverage defoamer.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, the antifoaming agent for beverages of the present invention has a hydrophilic emulsifier having an HLB value of more than 7 (hereinafter, referred to as a hydrophilic emulsifier).
(Hereinafter simply referred to as a hydrophilic emulsifier) and a natural wax having a melting point of 70 ° C. or higher (hereinafter simply referred to as a natural wax).

The present invention has one significant feature in that natural wax is contained in a defoamer for beverages.

The beverage defoamer of the present invention contains natural wax, and after adding the beverage defoamer to a beverage, a strong shearing force is applied to the beverage by a high-pressure homogenizer or the like. Even in this case, an excellent defoaming effect is exhibited. In the present invention, such excellent effects are exhibited when a high-pressure homogenizer is used in preparing a beverage, and generally a strong shearing force is applied with heating at about 55 to 65 ° C. However, the solid phase portion of the natural wax remains even after the treatment with the high-pressure homogenizer, whereby the miniaturization of the emulsion particles of the antifoaming agent is suppressed and the antifoaming power is maintained. Conceivable.

The natural wax used in the present invention only needs to have a melting point of 70 ° C. or higher, and its type is not particularly limited. Thus, the natural wax may be of plant or animal origin.

The reason that the melting point of natural wax is 70 ° C. or higher is that a strong shearing force is applied by a high-pressure homogenizer or the like at a temperature of about 55 to 65 ° C. in general in producing beverages. This is because even if a shearing force is applied, the solid phase portion of the natural wax is sufficiently left. The upper limit of the melting point of the natural wax is not particularly limited, but is usually 100 ° C. or lower, preferably 85 ° C. or lower, in order to sufficiently emulsify in a molten state.

Among the natural waxes, rice bran wax (melting point 70 to 8) used as a gum base and a brightener
3 ° C), carnauba wax (melting point 82-85 ° C), etc.
It can be suitably used in the present invention. Such natural waxes can be used alone or in combination of two or more.

The term "melting point" as used herein refers to the peak top temperature of the melting endotherm measured by a differential scanning calorimeter.

The beverage antifoaming agent of the present invention can be used, for example, as an emulsion containing natural particles emulsified with natural wax and containing emulsion particles having an appropriate particle size.

The emulsion can be prepared, for example, by melting a natural wax and dispersing the obtained melt in a polar dispersion medium in the presence of a hydrophilic emulsifier.

As the hydrophilic emulsifier, one having an HLB value of more than 7 is used because when the HLB value is 7 or less, the dispersibility of emulsion particles becomes insufficient and the defoaming speed becomes low. It is. In addition, HL of the hydrophilic emulsifier
B is preferably from 12 to 18.

Examples of the hydrophilic emulsifier include sucrose fatty acid esters and polyglycerin fatty acid esters. These hydrophilic emulsifiers can be used alone or as a mixture of two or more.

The HLB value of the hydrophilic emulsifier is preferably 12 or more. Specific examples of the hydrophilic emulsifier include Ryoto Sugar Ester S-1670 (manufactured by Mitsubishi Chemical Corporation, trade name, HLB value 16) containing sucrose stearate as a main component, and polyglycerin oleate as a main component. (Manufactured by Taiyo Kagaku Co., Ltd., trade name, HLB value: 13), but the present invention is not limited to only such examples.

The amount of the hydrophilic emulsifier is 100 parts of natural wax.
From the viewpoint of enhancing the dispersion stability of the emulsion particles in the emulsion, the amount is preferably 1 part by weight or more, and more preferably 5 parts by weight or more, even if a strong shearing force is applied. From the viewpoint of preventing fine dispersion and enhancing the defoaming effect.
It is desirable that the amount be at most 50 parts by weight, preferably at most 50 parts by weight.

In the present invention, from the viewpoint of further enhancing the defoaming effect, a natural wax and a lipophilic emulsifier having an HLB value of 7 or less and a melting point of 50 ° C. or more (hereinafter, referred to as “lipophilic emulsifier”) are used.
It is preferable to prepare an antifoaming agent for beverages by melt-mixing the obtained melt mixture with a lipophilic emulsifier, and dispersing the resulting melt mixture in a polar dispersion medium in the presence of a hydrophilic emulsifier.

The lipophilic emulsifier may have an HLB value of 7 or less and a melting point of 50 ° C. or more, and the type thereof is not particularly limited. The HLB value of the lipophilic emulsifier is set to 7 or less because a lipophilic emulsifier having an HLB value of 7 or less has a property that it is difficult to dissolve in a polar solvent, has a small surface tension, and is easily spread on a liquid surface. is there. The HLB value is preferably 1 to 3.

The reason why the melting point of the lipophilic emulsifier is 50 ° C. or higher is that when a canned beverage is used in a hot bender at a temperature of about 55 ° C., sufficient defoaming properties are exhibited at such a temperature. It is to make it. The upper limit of the melting point is not particularly limited, but is usually preferably 65 ° C. or lower.

Representative examples of the lipophilic emulsifier include sucrose fatty acid esters of saturated fatty acids, sorbitan fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, and the like. These can be used in combination. As the saturated fatty acids, for example, palmitic acid, stearic acid, behenic acid, etc.
It can be suitably used in the present invention.

Among the lipophilic emulsifiers, sucrose fatty acid esters and sorbitan fatty acid esters having an HLB value of 3 or less can be suitably used in the present invention from the viewpoint of improving defoaming properties. Specific examples of such a sucrose fatty acid ester and a sorbitan fatty acid ester having an HLB value of 3 or less include those having a HLB value of 1 such as “Ryoto Sugar Ester S-170” (melting point 60 ° C.) manufactured by Mitsubishi Chemical Corporation. Sucrose stearic acid ester, manufactured by Taiyo Kagaku Co., Ltd., trade name "Sunsoft 63T" (melting point 6
Sorbitan tristearate having an HLB value of 2.3 such as 0 ° C.). These can be used alone or in combination of two or more.

The amount of the lipophilic emulsifier is 100
The amount is preferably at least 60 parts by weight, more preferably at least 100 parts by weight, from the viewpoint of sufficiently lowering the interfacial tension between the beverage defoamer and the beverage and enhancing the defoaming effect with respect to parts by weight. From the viewpoint of increasing the amount of the natural wax that becomes a solid phase portion at the time of warming and improving the shear resistance, it is desirable that the content be 1000 parts by weight or less, preferably 500 parts by weight or less.

The temperature at which the natural wax and the lipophilic emulsifier are melt-mixed is not particularly limited as long as the two are melted and uniformly dispersed without being denatured.
It is preferably about 0 to 100 ° C, especially about 75 to 90 ° C. The melt mixing of the natural wax and the lipophilic emulsifier can be performed, for example, by using a tank or the like that is easy to heat and that can be easily mixed by a stirring blade or the like.

Next, the molten mixture obtained by melt-mixing the natural wax and the lipophilic emulsifier is emulsified with a homomixer or the like in a polar dispersion medium in the presence of a hydrophilic emulsifier in a molten state. The adjustment is performed so that the average particle size of the emulsion particles is within a desired range, for example, 10 to 20 μm.

The polar dispersion medium refers to a solvent having polarity. Since the antifoaming agent of the present invention is used for beverages, it must be a food material or a food additive. Specific examples of such a polar dispersion medium include water, an aqueous ethanol solution, and liquid sugar, and these can be used alone or as a mixture of two or more.

The amount of the polar dispersion medium is not particularly limited, but is usually about 200 to 2,000 parts by weight, preferably 4 to 100 parts by weight of the total amount of the lipophilic emulsifier and the natural wax.
It is preferable that the amount is about 00 to 1000 parts by weight. When a natural wax is used alone without using a lipophilic emulsifier, the total amount is the amount of the natural wax alone.

As the defoaming agent, for example, a hydrophilic emulsifier is dissolved in a polar dispersion medium in advance, and 70% is added to the obtained solution.
It can be obtained by adding the melt at a temperature of about 100 ° C. and emulsifying with an emulsifier such as a homomixer.

The average particle size of the emulsion particles contained in the emulsion is desirably 1 μm or more, preferably 10 μm or more, in order for the emulsion particles to easily enter the foam film and to sufficiently break bubbles. From the viewpoint of increasing the defoaming effect by relatively increasing the number of particles, and easily generating agglomerates of the defoaming component, and eliminating the feeling of foreign substances in the beverage, it is desirably 20 μm or less. The average particle size of the emulsion particles can be easily measured by, for example, a laser diffraction type particle size distribution analyzer.

There are no particular restrictions on the beverages for which the beverage antifoaming agent of the present invention can be used. Specific examples thereof include coffee beverages, black tea beverages, milk beverages and Japanese tea beverages.

The amount of the defoamer for a beverage to be added to these beverages cannot be unconditionally determined because it varies depending on the composition of the defoamer for the beverage, the type of the beverage, and the like.
0.005 parts by weight or more, preferably 0.05 parts by weight, from the viewpoint of exhibiting a sufficient defoaming effect with respect to 100 parts by weight of the beverage.
The amount is desirably 1 part by weight or more, and from the viewpoint of not adversely affecting the flavor of the beverage, it is desirably 0.1 part by weight or less, preferably 0.05 part by weight or less.

When the beverage antifoaming agent of the present invention is added to a beverage, for example, it is heated to about 55 to 65 ° C., and even if a strong shearing force is applied by a high-pressure homogenizer or the like, it is sufficient. It exhibits an excellent effect of exhibiting a defoaming effect.

Therefore, when the beverage defoamer of the present invention is filled into a positive pressure can or the like, for example, and filled into a positive pressure can, the contents inside the can can be spouted out of the can when the can is opened. Can be prevented.

In particular, the defoamer for beverages of the present invention exhibits an excellent defoaming effect in positive pressure canned beverages supplied at a high temperature, such as a hot bender, and when the can is opened, the contents in the can are removed. Spouting to the outside can be effectively prevented.

The positive pressure can used in the present invention is not particularly limited. For example, a positive pressure can is filled with nitrogen gas, carbon dioxide gas, or the like, and the internal pressure of the can is higher than normal pressure. The pressure in such a positive pressure can is usually 0.2 to 2.0 kgf / cm ² ,
Preferably, the pressure is about 0.6 to 1.4 kgf / cm ² . As the positive pressure can, as described above, for example, a two-piece aluminum can or a two-piece steel can, which is composed of two parts, a can body and an upper lid, can be suitably used.

[0046]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to only these examples.

Examples 1 to 5 Natural wax and a lipophilic emulsifier were mixed in the proportions shown in Table 1 (however, in Example 1, no lipophilic emulsifier was used).
The mixture was heated to 85 ° C., melted, and kneaded to obtain a melt-kneaded product.
The obtained melt-kneaded product was added in a molten state to a solution obtained by dissolving a hydrophilic emulsifier in an amount shown in Table 1 in a polar dispersion medium and heated to 85 ° C., and a homomixer (manufactured by Tokushu Kiko Co., Ltd.)
The emulsion was emulsified at a rotation speed of 2000 rpm, and then cooled to obtain an antifoaming agent for beverages having an average particle size of emulsion particles of 10 to 15 μm.

The polar dispersion medium of Example 5 which was a 10% by weight aqueous ethanol solution was prepared by first using water as the dispersion medium, cooling the molten mixture, and then adding 99% ethanol.

Comparative Examples 1 to 4 The amount of the hydrophilic emulsifier shown in Table 1 was added to the polar dispersion medium, and the dispersed solution was heated to 75 ° C., and then the lipophilic emulsifier shown in Table 1 was added at 75 ° C. And 20 parts by weight of the mixture obtained by heating and melting are added and emulsified by a homomixer (manufactured by Tokushu Kiko Co., Ltd.) at a rotation speed of 2,000 rpm, and then cooled, and the emulsion particles for beverages having an average particle size of 10 to 15 μm An antifoam was obtained.

The polar dispersion medium of Comparative Examples 1 and 2, which is a 10% by weight aqueous ethanol solution, is prepared by first emulsifying and cooling a molten mixture using water as a dispersion medium, and then adding 99% ethanol. Prepared.

The natural wax, lipophilic emulsifier and hydrophilic emulsifier used in each of the examples and comparative examples are as follows.

(1) Natural wax Comenuka wax: Noda Wax Co., Ltd., melting point 70 ° C. Carnauba wax: Noda Wax Co., Ltd., melting point 82 ° C. (2) Lipophilic emulsifier S-170: low HLB sucrose stearic acid ester ( 63T: Sorbitan tristearate (Taiyo Chemical Co., Ltd.), manufactured by Mitsubishi Chemical Corporation, trade name: Ryoto Sugar Ester S-170, HLB value 1, melting point 60 ° C.
(Trade name: Sunsoft 63T, HLB value 2.3, melting point 60 ° C) (3) Hydrophilic emulsifier S-1670: High HLB sucrose stearic acid ester (Mitsubishi Chemical Corporation, trade name: Ryoto Sugar) Ester S-1670, HLB value 16) A-171E: polyglycerin oleate (manufactured by Taiyo Chemical Co., Ltd., trade name: Sunsoft A-171E, H
LB value 13) (4) Polar dispersion medium Water 10% by weight aqueous ethanol solution Liquid sugar

Next, the obtained antifoaming agent for beverages was added to a commercially available milk coffee beverage at a concentration of 1000 for each beverage.
ppm, and the mixture was stirred.
00 kgf / cm ² , passed through a high-pressure homogenizer at a processing temperature of 65 ° C., and then charged into a 250 ml 2-piece aluminum can.
The mixture was subjected to a retort treatment for 5 minutes to obtain a beverage in a positive pressure can. The filling internal pressure was 1.2 kgf / cm ^2, and the head space after filling was 15 mm.

For reference, a milk coffee beverage containing no added defoamer for beverage was prepared by subjecting it to a homogenizer treatment, filling, and retorting treatment in the same manner as described above. The beverage was filled (hereinafter, referred to as a conventional example).

Next, using the obtained beverage in a positive pressure can,
The ejection amount test was examined according to the following method.

[Squirt Amount Test] Heating was performed so that the liquid temperature of the beverage defoamer in the beverage in the positive pressure can was 55 ° C. (corresponding to a hot bender), and acceleration of 17.8 G was performed using a shaker. After shaking 10 times, the can was opened after elapse of 3 seconds, and the amount of change in can weight before and after opening was measured, and this was defined as the ejection amount.

[0057]

[Table 1]

As is clear from the results shown in Table 1,
The spouting amount at 55 ° C. is 200 mg or less for the positive-pressure canned beverages obtained in Examples 1 to 5, whereas the positive-pressure canned beverages obtained in Comparative Examples 1 to 4 are 400 mg or less.
It can be seen that the amount is as large as about 450 mg, and as much as 620 mg in the conventional positive pressure canned beverage. In particular, in the positive pressure canned beverage obtained in Examples 2 to 5, 55
It can be seen that the ejection amount at ° C. is as extremely small as 140 mg or less.

In the case where the ejection amount is 200 mg or less, the beverage is scattered only in the form of a mist from the inside of the can, and the beverage hardly adheres to hands or clothes. It can be seen that the positive pressure canned beverage has little possibility of adhering to hands and clothes and has a very excellent defoaming effect.

Further, the flavor of the beverage in the positive-pressure cans obtained in Examples 1 to 5 was examined, but no difference was observed as compared with the conventional beverage, and no problem was observed in actual use. Did not.

From the above results, the beverages in positive pressure cans obtained in Examples 1 to 5 exhibit extremely excellent defoaming effects as compared with Comparative Examples 1 to 4 and the conventional examples. You can see that.

[0062]

The antifoaming agent for beverages of the present invention exhibits a sufficient defoaming effect even when a mechanical shearing force is applied during the preparation of the beverage, and the content of the content when the can is opened is improved. This has the effect of preventing spouting.

The antifoaming agent for beverages of the present invention is, for example,
When used in the production of easily foamable beverages such as coffee beverages, it retains an excellent defoaming effect even when a mechanical shearing force such as a high-pressure homogenizer is applied during the production process. It has an excellent effect. Further, the beverage defoaming agent of the present invention has an effect of exhibiting an excellent defoaming effect in a beverage supplied at a high temperature such as a hot bender.

The positive pressure can containing beverage containing the antifoaming agent of the present invention can effectively prevent the contents from spouting out of the can even if the can is opened immediately after shaking. Is played.

Continuation of the front page (72) Inventor Toshiro Hori 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Co., Ltd. (72) Inventor Hirose 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Taiyo Chemical Inc (72) Inventor Mari Mari Sato 1500 Suganuma, Koyama-cho, Sunto-gun, Shizuoka Prefecture Inside the Aluminum Can Development Center, Mitsubishi Material Corporation (72) Inventor Shinji Kato 1500 Suganuma, Koyama-machi, Sunto-gun, Shizuoka Prefecture Mitsubishi Aluminum Development Can Inside the Center (72) Inventor Susumu Miyama 1500 Suganuma, Koyama-cho, Sunto-gun, Shizuoka Prefecture F-term in the Aluminum Can Development Center Mitsubishi Materials Corporation (Reference) 4B017 LE10 LG14 LK06 LK07 LL06 LL09 4B035 LC16 LE03 LE11 LG04 LG05 LG09 LG11 LG18 LK06 LK13 LP46 4D011 CB04 CB15

Claims (6)

[Claims] An antifoaming agent for beverages comprising a hydrophilic emulsifier having an HLB value of more than 7 and a natural wax having a melting point of 70 ° C. or more. 2. The defoamer for beverages according to claim 1, wherein the amount of the hydrophilic emulsifier having an HLB value exceeding 7 is 1 to 100 parts by weight based on 100 parts by weight of a natural wax having a melting point of 70 ° C. or higher. . 3. The composition according to claim 1, further comprising a lipophilic emulsifier having an HLB value of 7 or less and a melting point of 50 ° C. or more.
Or the antifoamer for beverages according to 2. 4. The amount of the lipophilic emulsifier having an HLB value of 7 or less and a melting point of 50 ° C. or more is 60 to 1000 parts by weight based on 100 parts by weight of a natural wax having a melting point of 70 ° C. or more. 3. The antifoaming agent for beverage according to 3. 5. A melt mixture of a natural wax having a melting point of 70 ° C. or more and a lipophilic emulsifier having an HLB value of 7 or less and a melting point of 50 ° C. or more in the presence of a hydrophilic emulsifier having an HLB value of more than 7 The antifoaming agent for beverages according to claim 3 or 4, which is dispersed in a polar dispersion medium. 6. A beverage in a positive pressure can containing the defoamer for beverages according to claim 1.