JP2007098390A - Antifoaming agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To suppress an excessive foaming that is problematic in a manufacturing process of food and the like to improve workability at the time of manufacturing food. <P>SOLUTION: The antifoaming agent includes hydroxypropyl cellulose. The loading can be suitably adjusted by water content or an adjusting method. The loading of about 0.005 to 3.0 wt.% is blended to food, preferably 0.01 to 1.0 wt.%, and more preferably 0.1 to 0.5 wt.%. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an antifoaming agent that is added to suppress excessive foaming, which is a problem in the production process of foods and the like.

  In the production or processing of various foods, there are those that generate bubbles during the process, but the generation of bubbles causes a significant decrease in productivity and product quality. For example, in the general manufacturing process of tofu and soy milk, inconveniences such as foaming when heated under the influence of saponin, which is a component contained in the raw material soybean, and blowing out from the boiled pot, etc. The beverage inside may erupt when the can is opened. In addition, there is a problem of preventing foaming in various manufacturing processes as described below.

  Various antifoaming agents for suppressing these foaming have been studied. For example, as an emulsifier such as sucrose fatty acid ester and polyglycerin fatty acid ester, an emulsifier for beverage 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 (Patent Document 1) As an oil-in-water emulsion antifoaming agent, 5 to 60 fatty acid esters of alcohols having 12 to 30 carbon atoms and / or 1 to 6-valent alcohols having 1 to 30 carbon atoms and carboxylic acids having 12 to 30 carbon atoms are used. An oil-in-water emulsion antifoaming agent (Patent Document 2) containing a specific amount by weight of a natural or semi-synthetic water-soluble polymer having a molecular weight of 10,000 or more and polyethylene oxide having a molecular weight of 100,000 or more in a specific weight ratio. As an example of a polymer having surface activity, hydroxypropylcellulose is described.

  It has been known that hydroxypropylcellulose can be used for pharmaceutical encapsulating agents, lubricants, coating agents and the like (Patent Document 3, Patent Document 4 and the like). Further, it has the above-mentioned surface active action and is known as an emulsifier for preparing an oil-in-water emulsion, but its use as an antifoaming agent for hydroxypropylcellulose itself is not known.

JP 2000-245410 A Japanese Patent No. 3656174 JP 2003-238448 A JP 2002-363066 A

  This invention is made | formed in view of said situation, and it aims at providing the antifoamer which suppresses a foaming phenomenon in the manufacture or processing process of various foodstuffs.

  The present inventors have conducted intensive research to solve the above-mentioned problems. As a result, the production process of a food containing a protein having foaming properties, the production process of a product containing dairy products, the production process of tofu or soy milk, tea It has been found that the foaming phenomenon that occurs during the manufacturing process of the processed product, the manufacturing process of the food manufactured by fermentation, and the manufacturing process of other beverages can be suppressed by adding hydroxypropylcellulose to the food.

  According to the present invention, a process for producing a food containing protein having foamability, a process for producing a product containing dairy products, a process for producing tofu or soy milk, a process for producing a processed tea product, a process for producing a food produced by fermentation It is possible to suppress the foaming phenomenon that occurs during the manufacturing process of other beverages.

  The antifoaming agent of the present invention is characterized by containing hydroxypropylcellulose.

  Hydroxypropyl cellulose used in the present invention is a nonionic substance obtained by reacting with an etherifying agent such as propylene oxide after treating cellulose (pulp) that is widely present in nature with sodium hydroxide. It is a water-soluble cellulose ether. Hydroxypropyl cellulose has a 2% viscosity at room temperature (25 degrees) of about 1 mPa · s to 100,000 mPa · s. In the present invention, any viscosity can be used. Among them, those having low viscosity, specifically, the viscosity of a 2% solution at 20 ° C. is 30 mPa · s or less, more preferably 15 mPa · s or less, more preferably (measured at 60 rpm for 60 seconds using a BL type viscometer). ) Can be preferably used.

  The amount of hydroxypropylcellulose added to the food in order to exhibit the function as an antifoaming agent can be adjusted as appropriate depending on the amount of water and the preparation method. About% is blended. Preferably, it is 0.01-1.0 weight%, More preferably, it is 0.1-0.5 weight%. Further, hydroxypropylcellulose used in the present invention can be obtained commercially. For example, Crucelle (KLUCEL) EF, Crucell JF, Crucell LF, Crucell GF, Crucell Neutra W, etc. manufactured by Hercules can be used. .

  By using the antifoaming agent of this invention at the time of manufacture of a foodstuff, the excessive foaming at the time of the manufacturing process of various foodstuffs can be suppressed. For example, the manufacturing process of food containing foaming protein, the manufacturing process of products including dairy products, the manufacturing process of tofu or soy milk, the manufacturing process of processed tea products, the manufacturing process of fermented foods, etc. The foaming phenomenon that occurs during the manufacturing process of beverages and the like can be suppressed.

  The production process of foods containing foaming protein includes ham, sausage blanching and binding agent, pickle solution blending process, flour paste manufacturing process, beans (red beans, soybeans, kidney beans, empty beans) The manufacturing process of boiled beans using etc. can be mentioned.

  Examples of the manufacturing process of products including dairy products include manufacturing processes of powdered milk, whole milk powder, skim milk powder, prepared milk powder, casein and the like using milk products such as cow milk, and processed foods using these (for example, pudding) , Coffee whitener, yogurt, frozen dessert, etc.), coffee beverage, instant coffee, coffee powder manufacturing process, and processed food manufacturing process using these.

Examples of the process for producing a processed tea product include a process for producing a green tea, a fermented tea, and the like, and a process for producing a processed food (such as a tea beverage) using these powders and extracts.
As a manufacturing process of food manufactured by fermentation, a manufacturing process of food manufactured using a fermentation reaction such as miso and soy sauce can be given.
Other various food production processes (for example, a food production process using potatoes, a Worcester sauce production process, a jelly production process, etc.) can be mentioned.

  For example, excessive foaming can be suppressed by adding the antifoaming agent of the present invention at the time of homogenization during the beverage production process. Moreover, foaming at the time of manufacture of the substance which foams easily, such as whey protein, can be suppressed.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Corporation.

Experimental Example 1: known as defoaming test water-soluble cellulose ethers, hydroxypropyl cellulose (HPC), methyl cellulose (MC), hydroxypropylmethylcellulose (HPMC) used in the foaming solution, were tested for defoaming effect.

  First, a sample solution is prepared. Ion exchanged water was added to a 500 ml beaker, heated to 80 ° C., a predetermined amount of sample was added, stirred and dissolved at 80 ° C. for 10 minutes, cooled to 5 ° C., and adjusted to the total amount to prepare a sample solution.

  Weigh 90 g of foaming solution (sparkling liquor) into a 200 ml beaker, add the sample solution to the added amount shown in Table 1, and gently pour it into a separate 200 ml beaker at a constant rate. The time when bubbles disappeared was recorded.

  From Table 1, when HPMC and MC which are 1 type of water-soluble cellulose ethers were added, the effect which hold | maintains a foam compared with a blank was seen, but HPC (hydroxypropyl cellulose) is a blank and It can be seen that the foam disappears faster than the foam disappears earlier.

Experimental Example 2: Antifoaming of pickle liquid Among the pickle liquid formulations listed in Table 2, a protein compound preparation and HPC are added to water at room temperature (25 ° C), and using a stirrer (TK Robotics) at 4500 rpm. After stirring and dissolving for 10 minutes, sodium chloride was added and further stirred and dissolved at 4500 rpm for 5 minutes to prepare a pickle solution. Table 3 shows the state of bubble chewing after the preparation. As a blank, a pickle solution to which no HPC was added was prepared, and foam biting was similarly evaluated. The results are shown in Table 3.

  In the pickle liquid of Example 3, almost no foam biting was observed, whereas in the blank additive-free product, foam biting was observed over 4 times the original volume. Furthermore, the pickle solution of Example 3 was used to inject pork loin for tonkatsu (pickling solution was injected into the pork with an injection needle under pressure), but it was easy to inject the pickle after injection. The liquid did not easily flow out from the pork, and the workability was also good.

Experimental Example 3: Production of hard yogurt Among the formulations listed in Table 4 below, water and milk are combined, and a powder mixture of skim milk powder, sugar, whey protein and hydroxypropylcellulose is added and heated to 65 ° C with stirring. The heated one was transferred to a 300 ml tall beaker and the degree of foaming was observed. The results are shown in Table 4.

From Table 4, Examples 4 and 5 to which HPC was added were able to suppress foaming that occurred during yogurt production.
Furthermore, this solution was sterilized by heating at 90 ° C. for 10 minutes, added with culture at 45 ° C., and fermented to pH 4.5 at 42 ° C. to produce yogurt, but not significantly different from Comparative Example 3 without addition of HPC. Delicious yogurt was made.

Experimental Example 4: Production of flour paste While stirring whole eggs, starch syrup, dissolved unsalted margarine and water with a stirrer, granulated sugar, soft flour, corn starch, whole milk powder, whey protein, hydroxypropyl cellulose and gelation The powder mixture of the agent was added, heated to 50 ° C., added with a dye, and stirred with a homomixer at 10,000 rpm for 3 minutes. Furthermore, after adding a silicone resin antifoaming agent (AF-P *) as a 10% aqueous solution, the state of foaming was observed. The results are shown in Table 5.

From Table 5, Example 6 to which HPC was added showed a remarkable defoaming effect, but Comparative Example 4 without addition of HPC also added a silicone resin antifoaming agent 3 times the amount of Example 6. Regardless, fine bubbles remained on the surface.
Furthermore, while the prepared solution was stirred and heated to produce a flour paste, a delicious flour paste was produced with no significant difference in texture compared to the HPC-free product.

  According to the present invention, it is possible to suppress excessive foaming, which is a problem in the manufacturing process of foods and the like, so that it is possible to improve workability during food manufacturing.

Claims (1)

An antifoaming agent comprising hydroxypropylcellulose.