JP2016146751A - Antifoaming agent for food and food containing the antifoaming agent - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an antifoaming agent for food, safe for a human body and superior in defoaming effect, and food containing the antifoaming agent for food.SOLUTION: The antifoaming agent for food is provided that contains a substance obtained by processing raw materials containing milk fat with a single or a plurality of lipolytic enzyme. The lipolytic enzyme is an enzyme hydrolyzing ester linkage of glycerol ester, and various lipase using a single or combination of two or more of any lipolytic enzyme is suitable as the lipolytic enzyme.EFFECT: The antifoaming agent for food has superior defoaming effect/defoaming function. Food with the antifoaming agent for food added thereto has a good look since bubble is not left, and has effect to improve the commodity value. In addition, troubles caused by air bubble generated in production processes of the food can be prevented since the effect to suppress foaming is strong.SELECTED DRAWING: None

Description

  The present invention relates to an antifoaming agent for foods having an excellent antifoaming effect, a method for producing the same, and a food containing the antifoaming agent.

  There are many foods that use foaming from desserts such as ice cream, sherbet and mousse, sponge cakes, confections such as butter cream, biscuits and marshmallows to decorate sponge cakes and marine products such as hampen. By introducing air bubbles, it becomes possible to soften the food structure and obtain a crisp food.

  On the other hand, in the production of food and feed and in the fermentation industry, it may be a problem that bubbles are formed or foaming occurs in the obtained final product. For example, foaming during the production of soy milk or tofu, foaming during the production of dairy products such as yogurt, foaming during egg white powder production, foaming during boiled noodle production, foaming during sugar production, Examples include foaming, foaming during fruit juice production, foaming during molasses alcohol fermentation, foaming during natural sweetener production, and the like.

  Preventing such undesirable foaming and eliminating the generated bubbles (foaming) are important issues in the technical field of food production, and various solutions have been proposed so far. .

One solution is to use an antifoam agent that has the effect of eliminating the generated foam. The defoaming action includes defoaming that eliminates foamed bubbles and defoaming that makes bubbles difficult to form. The following are listed as properties required for the antifoaming agent.
(1) Being insoluble in the foam system Many of the excellent antifoaming agents are insoluble in the foam liquid, and many of them that are not defoaming are soluble.
(2) Having expandability Since foaming is a phenomenon at the gas-liquid interface, the antifoaming agent must be easily diffused (dispersed) on the surface of the foaming liquid and must come into contact with many foams.
(3) It must be a substance with low intermolecular force In order for antifoam molecules to expand to the surface of the foam liquid and enter between the bubble molecules to weaken the intermolecular force, the intermolecular force is low and the surface tension is low. It must be a substance.
(4) The specific gravity is smaller than that of the foam liquid, and it tends to float on the liquid surface.

Conventionally, silicone, polyalkylene glycol, fatty acid, fatty acid ester and the like have been used as an antifoaming agent satisfying the conditions (1) to (4).
However, the single use of these substances has room for improvement from the viewpoint of safety and cost, and so far, various antifoaming agents for food production have been proposed.

  Japanese Patent Application Laid-Open No. Sho 63-7753 is characterized in that one or more selected from fats and oils, polyhydric alcohol fatty acid esters, soybean phospholipids and natural waxes are hydrolyzed by a lipolytic enzyme. An antifoam composition for food, feed production or fermentation industry is disclosed. The antifoaming composition exhibits an excellent antifoaming effect compared to conventional antifoaming agents such as non-treated lipids or silicone, and can be widely used for food, feed production or fermentation industry. Is described.

  JP-A-63-28412 discloses 10 parts of one or more lipids selected from fats and oils, polyhydric alcohol fatty acid esters, soybean phospholipids and natural waxes, and 0.5 to 300 parts of an inorganic substance. An antifoam composition for food, feed production or fermentation industry is disclosed, wherein one or two or more lipids are hydrolyzed. The antifoaming composition exhibits a superior antifoaming effect as compared with conventional antifoaming agents such as fats and oils or silicones, and is suitable for an antifoaming agent consisting only of enzyme-treated lipids. It is described that also showed superiority.

  Japanese Patent Application Laid-Open No. 6-245718 is characterized in that one or more diglycerides having 14 to 24 carbon atoms in the constituent fatty acid and sucrose fatty acid ester and / or polyglycerin fatty acid ester are blended as essential components. An antifoaming agent for foods is disclosed. The antifoaming agent for foods can suppress foaming during the production of soy milk, tofu and other foods, and is safe for the human body, and has the effects of improving the yield and improving the quality of the final product. It is described that there is.

  Japanese Patent Application Laid-Open No. 6-327419 discloses a liquid antifoaming agent characterized by containing silicon dioxide, glycerin fatty acid ester, phospholipid, and edible oil and fat as active ingredients. It is described that the liquid antifoaming agent exhibits an excellent antifoaming effect during the production of pickle liquids and other foods.

  Japanese Patent Application Laid-Open No. 9-121864 includes a milk component, an antifoaming emulsifier, and a dispersing emulsifier, wherein the antifoaming emulsifier is dispersed in an average particle size of 4.5 to 9 μm. A canned milk beverage filled in a positive pressure can is disclosed. As defoaming emulsifiers, fatty acid esters such as sucrose fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, polyglycerin fatty acid esters, and propylene glycol fatty acid esters having an HLB value of 7 or less, and as emulsifiers for dispersion, an HLB value of 10 or more Fatty acid esters such as sucrose fatty acid esters and polyglycerin fatty acid esters are listed.

  Japanese Patent Application Laid-Open No. 9-248140 discloses a food antifoam composition comprising a food emulsifier as an active ingredient and colloidal particles having a particle size distribution of 5 to 40 μm occupy 70% or more of the food emulsifier. Is disclosed. In the same publication, the food emulsifier is one or two selected from glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and enzymatically decomposed lecithin. It is described as more than species. The antifoaming composition is effective for troubles such as poor foaming and poor quality due to foaming and easy-foaming food materials that occur in various processes in various food manufacturing industries. It is described that even after heating such as sterilization, the defoaming power, particularly the foam suppression power can be maintained, and the dispersibility in an aqueous system is excellent.

  Japanese Patent Application Laid-Open No. 9-322720 discloses an antifoaming agent for foods characterized by comprising unsintered bone meal and lecithin as active ingredients. It is disclosed that the antifoaming agent for food is excellent in safety, and particularly excellent in antifoaming effect when it contains 20 to 90% by weight of unfired bone meal and 10 to 80% by weight of lecithin.

  Japanese Patent Application Laid-Open No. 2002-17287 discloses an antifoaming agent for the production of soybean-based foods containing, as essential components, saturated fatty acids having 12 to 22 carbon atoms, fats and oils, and alkaline earth metal compounds. It is described that the antifoaming agent for producing soybean-based foods is excellent in foam suppression and / or antifoaming effect in foaming during the production of soybean-based foods.

  JP 2010-193740 discloses polyglycerin unsaturated fatty acid ester 12 to 15% by weight, glycerin unsaturated fatty acid ester 8 to 12% by weight, glycerin saturated fatty acid ester 4 to 8% by weight, and sugars 65 to 76% by weight. An antifoaming agent for foods characterized in that it contains is disclosed. It is described that the antifoaming agent for food exhibits an excellent antifoaming effect in various foods and has high safety.

  Japanese Unexamined Patent Application Publication No. 2011-103842 discloses an antifoaming agent made of an emulsion having an average particle diameter of less than 0.1 to 0.5 μm. In the same publication, glycerin unsaturated fatty acid ester, sorbitan fatty acid ester, polyglycerin unsaturated fatty acid ester, organic acid monoglyceride, lecithin, sucrose fatty acid ester and the like are exemplified as the emulsion. It is described that the antifoaming agent can effectively provide an antifoaming agent having an antifoaming effect on food and drink during and after the production of food.

JP-A-63-7753 JP-A-63-28412 JP-A-6-245718 JP-A-6-327419 Japanese Patent Laid-Open No. 9-121864 JP-A-9-248140 JP-A-9-322720 JP 2002-17287 A JP 2010-193740 A JP 2011-103842 A

  The object of the present invention is to produce an excellent defoaming effect that can be manufactured at low cost and is added to a wide range of foods and beverages where foaming is a problem during food production and in the final product, using food-derived raw materials. And providing a safe antifoaming agent for food.

As a result of repeated studies to solve the above problems, the present inventors have obtained the knowledge that a substance obtained by treating milk fat with a lipolytic enzyme has an antifoaming effect / antifoaming function, and completed the present invention. did.
That is, this invention provides the antifoamer for foodstuffs containing the substance obtained by processing the raw material containing a milk fat content with the single or several lipolytic enzyme.

Moreover, this invention provides the manufacturing method of the antifoamer for foodstuffs characterized by processing the raw material containing milk fat content with the single or several lipolytic enzyme.
Furthermore, this invention provides the foodstuff containing the said antifoamer for foodstuffs.

  The antifoaming agent for food of the present invention can be easily produced and exhibits an excellent antifoaming effect. Moreover, since the antifoaming agent for foods of the present invention is produced by causing an enzyme to act on foods, it is extremely safe for the human body. Furthermore, the antifoaming agent for food according to the present invention has a short time required for defoaming compared to a conventional antifoaming agent containing glycerin fatty acid ester, an antifoaming agent containing sorbitan fatty acid ester, an antifoaming agent containing silicone, etc. Has a remarkable effect.

  “Food” in the present invention means foods and drinks of all shapes such as solid, powder, granule, liquid, and paste. Such foods include dairy products, various beverages, seasonings, fermented foods, processed foods, etc., specifically yogurt (including drink yogurt), pudding, bavaroa, coffee drink, or milk drink. (Milkshake, fruit ole etc.), jelly, tofu, soy milk, egg white powder, jam, fruit juice drink, coffee drink, wine, beer, soy sauce, sauce, liquid sugar, syrup, whipped cream, ice cream, ham, sausage etc. It is done.

  The “defoaming effect” and the “defoaming effect / defoaming function” as used in the present invention are the action of eliminating the foam generated during the production of food (foam breaking action) or the action of eliminating the foam present in the final product after production. It means one or both of (foam breaking action) and the action (foam suppressing action) for preventing the generation of foam during the production of food.

  The “raw material containing milk fat” in the present invention means all forms of raw material containing milk fat. Examples of the raw material containing milk fat include milk and dairy products (butter, cheese, cream, etc.), and foods and drinks containing these.

  The “lipolytic enzyme” as used in the present invention means an enzyme that hydrolyzes the ester bond of glycerol ester. In the present invention, any one of lipolytic enzymes is used alone, or two or more of them are used. Use in combination. Various lipases are particularly preferably used.

  The antifoaming agent for foods characterized in that it contains a substance obtained by treating a raw material containing milk fat according to the present invention with a single or a plurality of lipolytic enzymes, may comprise only the substance, or the substance In addition, if necessary, one or more of water, alcohol, sugar, salt, starch, natural gum, emulsifier, and other known antifoaming agents may be blended.

  The amount of lipolytic enzyme added to the raw material containing milk fat is not particularly limited, and can be appropriately determined according to the ratio of milk fat contained in the raw material, the type of lipolytic enzyme, and the like. For example, 0.01-0.5% lipolytic enzyme is added to the raw material containing milk fat, preferably 0.05-0.3% lipolytic enzyme is added to the raw material containing milk fat Is done. Further, when a substance obtained by treating the raw material containing milk fat of the present invention alone or with a plurality of lipolytic enzymes is added to food, the amount of the substance added is, for example, 0.01 to the amount of food. An amount of 1.0%, preferably 0.05 to 0.5% of the amount of food. In the present specification, “%” means wt% unless otherwise specified.

The antifoaming agent for food of the present invention is produced, for example, as follows.
A raw material containing milk fat (for example, fresh cream) is treated with one or a plurality of lipolytic enzymes (for example, lipase) to obtain a milk fat-decomposed product. When the defoaming effect was evaluated using this decomposed product, a remarkable defoaming effect was observed as described in the following examples. Moreover, this was added to the raw material of yogurt where foaming is a problem and fermented to obtain a final product of yogurt. When the appearance was compared with the additive-free yogurt to which the above decomposed product was not added, the additive-free yogurt was fermented and solidified with bubbles remaining around the cup, but the added yogurt did not look good. Disappeared and the surface was clean.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples.
[Production example]
Fresh cream 47% milk fat (30 kg) was sterilized at 90 ° C. for 5 minutes, cooled to 45 ° C. and divided into 18 samples (amount of each sample: 1.2 kg). After cooling, 0.05% of the amount of fresh cream was added to each sample among 18 types of lipases shown in Table 1, and enzyme treatment was performed at 45 ° C. for 2 hours. Thereafter, each sample was heated to 60 ° C. and homogenized with a high-pressure homogenizer (two-stage high-pressure homogenizer (manufactured by Sanwa Kikai Co., Ltd., product name: homogenizer)) at a pressure of 15 MPa and a flow rate of 150 L / h. (Emulsification), sterilized at 90 ° C. for 10 minutes, and cooled to room temperature. The defoaming effect was evaluated using the obtained fresh cream enzyme degradation product.

[Evaluation of defoaming effect]
Evaluation of the defoaming effect was performed using skim milk. The skim milk was agitated with a mixer for 2 minutes and 30 seconds to foam, transferred to a graduated cylinder, and the time until the foam disappeared was measured. Since it was difficult to see the bubbles and the liquid level, a colorant (red No. 102) was added and observed.

[Evaluation Test (1)] Temperature setting assuming foaming in the raw material dissolution process at the factory Using the fresh cream enzyme degradation product and fresh cream itself produced by the method described in the above production example as the examination sample, 1% added skim milk was heated to 60 ° C., which is a general raw material dissolution temperature, and stirred and foamed with a mixer (product name: TK Homomixer MARKII 2.5 type) (Primics Co., Ltd.). (Rotation speed: 9500rpm, stirring time: 2 minutes 30 seconds). The foaming conditions (liquid amount, mixer rotation speed, rotation time) were kept constant. The foamed solution was transferred to a 1 liter graduated cylinder and the time until the foam disappeared was measured. The results are shown in Table 2 (column of evaluation test (1)).

The defoaming time in the additive-free zone is 40 minutes. 76 minutes for fresh cream 0.1%. Among the fresh creams decomposed using 12 types of lipases, those defoamed in 13 to 15 minutes were No. 3, 4, 8, 11, 12. Although it is not remarkable, it is considered that there is an antifoaming effect. 1, 2, 5, 6, 7, 9, 10.
[Evaluation test (2)] Condition setting assuming yogurt filling Skim milk to which 0.1% of each examination sample has been added is operated in a process (heating, homogenization, sterilization) assuming the production of yogurt. After heating to 0 ° C., foaming was performed in the same manner as in the evaluation method (1), and the defoaming time was measured. The results are shown in Table 2 (column of evaluation test (2)).

  The defoaming time in the additive-free zone is 125 minutes. 108 minutes for 0.1% fresh cream. Among the fresh creams decomposed using 12 kinds of lipases, the earliest disappearance of foam was No. 3, 12 to 13-15 minutes. Next was No. 5 (22 minutes). Of the rest, 7 samples were faster than the non-added group.

  From the results of the evaluation test (1) and the evaluation test (2), no. 3 and no. Since 12 samples showed a particularly remarkable defoaming effect, the following evaluation test (3) was further performed using them.

[Evaluation Test (3)]
No. 3 and no. A stock solution of yogurt (150 g) containing 12% of 12 samples was prepared and sterilized according to a conventional method. A semi-automatic filling machine was used to fill the plastic cups at the same speed as the factory.

  In the state immediately after filling, most of the surface was covered with foam in the additive-free zone. In the 7-added section, the area of the foam was about 2/3 of the entire surface area. No. There was almost no foam in the 16 addition section.

After fermentation at 43 ° C. for 6 hours, the additive-free zone had a bad appearance with bubbles remaining around the cup. No. 7 addition section and No. In the 16 addition zone, the bubbles disappeared and there was no problem in appearance.
[Evaluation Test (4)]
Different concentrations of No. 3 and no. Using 12 samples and 3 types of commercially available antifoaming agents, the time until the bubbles of each sample disappeared was measured in the same manner as in the test method of the evaluation test (2). The results are shown in Table 3.

  No. 3 and no. No. 12 had an excellent defoaming effect at a concentration of 0.05%, which proved that the defoaming time was superior to that of conventional anti-foaming agents. In addition, 0.05% of the antifoaming agent superior to other companies is the recommended addition amount. No. 3 and no. No. 12 is not different from the additive-free group at a concentration of 0.01%.

  In addition, 0.02% of the silicone preparation of the said Table 3 is a density | concentration containing the maximum amount of the silicone resin which can be used for a foodstuff. When defoaming with a silicone preparation, it is usually used by spraying on the foam, but in this test, it was added to the test solution.

From the results in Table 3, it was confirmed that the antifoaming agent of the present invention can exhibit an excellent effect even when compared with conventional antifoaming agents.
[Evaluation Test (5)]
In Evaluation Test 2, the volume immediately after the liquid foamed with the mixer was transferred to the graduated cylinder was measured. It is shown that the smaller the volume of the bubbles, the more difficult it is to foam (the higher the foam suppression).
Compared to the non-added section, the relative value of the volume was evaluated as follows.
・ 95% or more → × (determined that there is no foam suppression or weakness)
・ 90-95% → △ (It is thought that there is foam suppression though it is not remarkable)
・ 80-90% → ○ (relatively high foam suppression)
・ 80% or less → ◎ (very high foam suppression)

Sample No. Nos. 3 and 12 are remarkably strong in terms of foam suppression.
When combined with the results of Evaluation Tests 1 and 2, Nos. 3, 4, 11, and 12 are effective in both foam breaking and foam suppressing properties. Nos. 3 and 12 showed remarkable foam breaking and foam suppressing properties.
[Evaluation Test (6)]
Similarly for evaluation test 4, the volume immediately after foaming was measured and evaluated.

  Sample No. 3, 12 and glycerin fatty acid ester and sorbitan fatty acid ester showed a certain degree of foam suppression at 0.05% concentration. In 0.01%, no. No. 3 showed almost no foam suppression. No. 12 showed a certain amount of foam suppression. The silicone preparation was not different from the additive-free group.

  The antifoaming agent for food of the present invention can be produced at a low cost by a very simple method of treating milk fat with a lipolytic enzyme as a raw material, and also exhibits an excellent antifoaming effect. Moreover, since the antifoaming agent for foods of the present invention is produced by causing an enzyme to act on foods, it is extremely safe for the human body. The antifoaming agent for food of the present invention can be applied to various foods, and can be used by adding to a food in which foaming is a problem during the production process of the food or in the final product. The food containing the antifoaming agent for food of the present invention is less likely to foam. Therefore, it can be said that the food antifoaming agent of the present invention has extremely high industrial utility.

Claims (8)

  An antifoaming agent for food, comprising a substance obtained by treating a raw material containing milk fat with a single or a plurality of lipolytic enzymes.   The antifoaming agent for food according to claim 1, comprising only a substance obtained by treating a raw material containing milk fat with a single or a plurality of lipolytic enzymes.   The antifoaming agent for food according to claim 1 or 2, wherein a milk / dairy product (butter, cream, cheese, etc.) or a food containing at least one of them is used as a raw material containing milk fat.   A method for producing a defoamer for food, characterized by treating a raw material containing milk fat with one or more lipolytic enzymes.   The production method according to claim 4, wherein the antifoaming agent for food comprises only a substance obtained by treating a raw material containing milk fat with one or more lipolytic enzymes.   The manufacturing method of Claim 4 or 5 using the foodstuff containing at least 1 sort (s) of milk and dairy products (butter, cream, cheese, etc.) as a raw material containing milk fat.   The foodstuff containing the antifoamer for foodstuffs of any one of Claim 1 thru | or 3.   The food according to claim 7, which is a yogurt, pudding, bavaria, coffee drink, or milk drink (milkshake, fruit ole etc.).