JP3013494B2 - Liquid food defoamer and method of using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a process for producing tofu or soymilk, a process for producing processed milk products, a process for producing processed tea products,
In addition, the present invention relates to a liquid food defoaming agent added for suppressing foaming generated in a process of manufacturing various foods. The present invention also relates to a useful method of using the liquid food defoamer.

[0002]

2. Description of the Related Art In the production or processing of various foods, some foams are generated during the process, but the generation of foams significantly lowers productivity and product quality.

For example, in the general manufacturing process of tofu, which has been performed for a long time, soybeans are soaked in water and finely crushed "go" is heated in a boiler to remove okara. The foaming during heating or the foaming of soymilk obtained by removing the soybean from the heated "go" causes various inconveniences in the handling process (for example, spillage from the cooking pot).

[0004] Therefore, various antifoaming agents have been developed to suppress such foaming.

[0005] For example, Japanese Patent Publication No. 62-53137 discloses a food defoaming agent comprising one or a mixture of two or more lower fatty acid diglycerides. JP-A-60-83559 discloses an antifoaming agent for tofu containing polyricinoleic acid esters, soybean phospholipids, salts such as calcium carbonate and calcium phosphate, and animal and vegetable fats and oils as essential components. Furthermore, Japanese Patent Publication No. 51-22914
No. 3 describes an antifoaming agent in which three components such as animal and vegetable oils, phospholipids, and calcium carbonate compounds are mixed.

In recent years, a method has been developed and spread in which soybean milk and okara are heated at room temperature, filtered by adding water to water-absorbed soybean and ground at ordinary temperature, and then separated from soybean milk and okara. Also in the method, foaming occurs during the separation step or during the handling step after the separation (for example, during the transportation step by pipeline), and various inconveniences (for example, bubbles enter the piping for feeding soymilk to the cooking pot, and the pump Problems such as premature consumption of foam and foam overflowing from the soymilk storage tank). By the way, most of the conventional antifoaming agents have been developed with the main task of suppressing foaming in a heated state, and may be any as long as they can be dissolved under high-temperature conditions. Was showing. However, in the above-mentioned improved method in which okara is separated at room temperature, the conventional defoaming agent is not sufficiently dissolved, and thus the defoaming effect is hardly expected. For these reasons, antifoaming agents that exhibit an excellent defoaming effect even under normal temperature conditions have been desired.

Incidentally, such an antifoaming agent is necessary not only in the production process of tofu or soy milk but also from the viewpoint of preventing foaming in various production processes described below, for example.
Development of an antifoaming agent that exhibits an excellent defoaming effect in various food production fields is desired.

(A) Production process of ice-mix powder, whole milk powder, skim milk powder, adjusted milk powder, casein and the like using milk and goat milk, and processed food using these (eg ice cream, ice milk, lacto ice, ice) Candy, pudding, coffee whitener, yogurt beverage, etc.) (b) Manufacturing process of coffee beverage, instant coffee, coffee powder, and manufacturing process of processed food using these. (c) The step of processing cocoa beans (ie, the step of producing cocoa powder and cocoa beverages). (d) Processes for producing teas such as green teas (sencha, matcha, etc.) and fermented teas (black tea, oolong tea, etc.), and processes for producing processed foods using powders and extracts thereof. (e) Binder (filler) blending step during ham and sausage production. (f) An bean making process using red beans. (g) A process for producing boiled beans using soybeans, beans, broad beans, and the like. (h) Other manufacturing processes of various foods (for example, manufacturing process of food using potatoes, manufacturing process of Worcester sauce, manufacturing process of jelly, etc.).

[0009]

SUMMARY OF THE INVENTION The present invention has been made under these circumstances, and its object is to provide a method for producing or processing various foods which is excellent not only at the time of heating but also at room temperature. An object of the present invention is to provide a liquid antifoaming agent for food that can exert a foaming effect. Another object of the present invention is to provide a useful method of using the above-mentioned liquid antifoaming agent.

[0010]

The present invention, which has achieved the above objects, comprises an inorganic carrier such as calcium carbonate, magnesium carbonate and calcium tertiary phosphate in addition to diglyceride and lecithin caprylate. It is a liquid antifoaming agent for foods having a gist. The above liquid antifoaming agent for food is effective not only for suppressing foaming generated during the production process of tofu or soymilk, but also as an antifoaming agent for other foods. Also, depending on the target food [for example, the above-mentioned various foods (a) to (h)], a defoaming effect is recognized even as a two-component system, such as caprylic diglyceride and lecithin, or caprylic diglyceride and an inorganic carrier. Can be In using the antifoaming agent of the present invention, an appropriate amount may be added at any time (or before the compounding step) in the above-mentioned food production process.

[0011]

The present inventors have studied from various angles a defoaming agent which exhibits an excellent defoaming effect even at room temperature in various food production processes. As a result, if (a) caprylic acid diglyceride, (b) lecithin, and (c) inorganic carriers such as calcium carbonate, magnesium carbonate, and calcium tertiary phosphate are used in combination, an excellent defoaming effect even at room temperature is obtained. And found that the present invention was completed.

The present invention is based on the combined use of the above three components (a) to (c). As described above, depending on the type of food, a combination of caprylic acid diglyceride and lecithin, capryl It has been found that it may be effective to use only two components, such as a combination of acid diglyceride and an inorganic carrier. The above three components alone do not exhibit an antifoaming effect, but contain lecithin in addition to caprylic diglyceride, and / or contain calcium carbonate,
It is surprising that the combined use of an inorganic carrier selected from magnesium carbonate and tribasic calcium phosphate resulted in an excellent defoaming effect due to a synergistic effect of the two or the three.

The antifoaming agent of the present invention is provided in a liquid form by using the above three components (or two components) in combination. Such a liquid antifoaming agent is mixed with, for example, soymilk or “go” at room temperature. It is easy to use and therefore exhibits an excellent defoaming effect even at room temperature. The defoaming agent of the present invention not only exerts its effect at room temperature as described above, but also can be used at high temperatures, and is therefore excellent in a conventional production method such as separating okara after heating. Demonstrate the defoaming effect.

The caprylic diglyceride used in the present invention is a liquid obtained by esterifying caprylic acid and glycerin. The content of caprylic diglyceride in the antifoaming agent of the present invention is 5 to 96% by weight. % (When edible oils and additives described below are used in combination, the ratio to the total antifoaming agent including these, the same applies hereinafter).

According to the present invention, the use of such a liquid component makes it possible to obtain a suspension as a whole even when an inorganic carrier described later is used, which can contribute to achieving the object of the present invention. is there.

The lecithin used in the present invention may be a natural lecithin such as soybean lecithin and egg yolk lecithin, or a synthetic lecithin. The lecithin content is 2
About 70% by weight is appropriate. The lecithin of the present invention is generally available as a liquid, but may be a solid.

The inorganic carrier used in the present invention is calcium carbonate, magnesium carbonate and tertiary calcium phosphate. These may be used alone or in combination. Among the inorganic carriers, preferred are alkaline earth metal carbonates, and more preferred are calcium carbonate and magnesium carbonate. The content of the inorganic carrier,
About 2 to 25% by weight is appropriate.

The antifoaming agent of the present invention can be used in combination with an edible oil as a diluent, whereby a liquid antifoaming agent having better handleability can be obtained. The edible oil that can be used in the present invention may be any liquid and edible oil, for example, soybean oil, soybean squeezed oil, rapeseed oil, coconut oil, palm oil, vegetable oil such as rice bran oil, whale oil, sardine oil And other animal oils.

The defoaming agent of the present invention may contain various additives in addition to the above components for the purpose of adjusting the viscosity. Such additives include fatty acid monoglycerides,
Sucrose fatty acid ester, polyglycerin fatty acid ester,
And hardened oils. Among the additives exemplified, sucrose fatty acid esters are for lowering the viscosity, and the others are for increasing the viscosity.

The liquid antifoaming agent of the present invention is not limited to the production of tofu or soy milk, as is apparent from the above-mentioned purpose.
It can be suitably used in the production of the various foods described above [the various foods of the above (a) to (h)]. In the case of the various foods of the above (a) to (h), the lower fatty acid diglyceride may be used. , Lecithin or an inorganic carrier, but as the defoaming agent used in the production process of tofu or soymilk, it is preferable to use one containing the above three components.

The antifoaming agent of the present invention can be added at any time, such as at the time of dissolving or stirring the food material, or at the final stage as a product (for example, at the time of packaging). do it. For example, in the tofu production process, adding water to water-absorbed soybeans and grinding at room temperature, handling the ground `` go '' at room temperature and separating okara, soymilk after separation from soymilk and okara Or the step of heating “go”. There is no limitation on the addition ratio of the antifoaming agent of the present invention, but it is 0.001 to 0.
It is about 1% by weight.

When the antifoaming agent of the present invention is used, the above-mentioned various components and additives are appropriately mixed and appropriately dispersed. However, for example, an emulsifying agent such as a surfactant may be added or emulsified. As a preferred embodiment, it is also possible to add a step and to formulate and use it so that it can be easily dispersed in water.

The procedure for preparing the antifoaming agent of the present invention is not limited, but it can be carried out, for example, by the following procedure. First, a predetermined amount of a diluent such as soybean oil and a caprylic acid diglyceride are dissolved and stirred at an appropriate temperature (for example, about 60 ° C.), and then a viscosity modifier such as a glycerin fatty acid ester or a sucrose fatty acid ester is added, followed by mixing with lecithin. Thereafter, the inorganic carrier is added and mixed at an appropriate temperature (for example, about 55 ° C.), and cooled to about 30 ° C. to obtain a product. Next, test examples will be described.

Test Example 1 To 200 g of water-absorbed soybeans was added 350 ml of water, and the mixture was ground with a mixer and separated into soymilk and okara. Place 300 ml of the separated soy milk in a 500 ml beaker, and add each component shown in Table 1 below as an antifoaming agent (however,
No. 1 was not added) and the mixture was stirred with a hand mixer for 2 minutes to foam soy milk. When the height of the foam after standing for 1 minute was measured, the results shown in Table 2 were obtained.

[0025]

[Table 1]

[0026]

[Table 2]

As is clear from Table 2, the defoaming agent satisfying the requirements of the present invention (Test No. 7) exhibits an excellent defoaming effect even at low temperatures. In addition, a desired defoaming effect cannot be achieved without any of the essential components of the present invention. The same defoaming effect was observed even when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate in the defoaming agent of the present invention.

Test Example 2 25 liters of water was added to 12.5 kg of water-absorbed soybeans, and each of the components shown in Table 3 below was added as a defoaming agent to the crushed soybeans (No. 9 was not added). The height of the foam in the pot when steaming in the pot was measured. Table 4 shows the results.

[0029]

[Table 3]

[0030]

[Table 4]

As is evident from Table 4, the defoaming agent satisfying the requirements of the present invention (Test No. 15) exhibits an excellent defoaming effect even at high temperatures as compared with the conventional product. You can see that. Similar defoaming effects were also observed when magnesium carbonate or tribasic calcium phosphate was used in place of calcium carbonate in the antifoaming agent of the present invention.

Test Example 3 Sodium caseinate 3% solution 30
0 ml was placed in a 500 ml capacity beaker, and each component shown in Table 5 below was added as an antifoaming agent (however, No. 17 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam a sodium caseinate solution. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 6 were obtained.

[0033]

[Table 5] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0034]

[Table 6]

As is clear from Table 6, the antifoaming agent satisfying the requirements of the present invention (Test No. 24) exhibits an excellent antifoaming effect even on sodium caseinate solution. . In addition, for the foaming of sodium caseinate solution, even two components obtained by adding either lecithin or calcium carbonate to diglyceride caprylate (test
Nos. 22 and 23) It can be seen that there is a defoaming effect. Test
In the defoaming agents of Nos. 22 and 24, the same defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 4 Concentrate of cheese whey protein (W
300 ml of a 3% solution of PC) was placed in a beaker having a capacity of 500 ml, and each component shown in Table 7 below was added as an antifoaming agent (however, No. 25 was not added). Whipped. When the height of the foam immediately after stirring was measured, the results shown in Table 8 were obtained.

[0037]

[Table 7] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0038]

[Table 8]

As is evident from Table 8, the defoaming agent satisfying the requirements of the present invention (Test No. 32) exhibits an excellent defoaming effect even for a WPC solution. In addition, even two components obtained by adding either lecithin or calcium carbonate to caprylic acid diglyceride (Test No.
30, 31) It can be seen that there is a defoaming effect. Test No.
A similar defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used in place of calcium carbonate in 30, 32 antifoaming agents.

Test Example 5 200 g of commercially available coffee beans were ground and a coffee extraction solution extracted with 3 liters of hot water was cooled to room temperature. 300 ml of this solution was placed in a beaker of 500 ml capacity, and each component shown in Table 9 below was added as an antifoaming agent (however, No. 33 was not added).
Stir for a minute and whip the coffee solution. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 10 were obtained.

[0041]

[Table 9] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0042]

[Table 10]

As is evident from Table 10, the antifoaming agent satisfying the requirements of the present invention (Test No. 40) also exerts an excellent antifoaming effect on the coffee extract solution. . Even with two components (Test Nos. 38 and 39),
An antifoaming effect was observed. The same defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate in the defoaming agents of Test Nos. 38 and 40.

Test Example 6 5% of a 10% solution of egg white powder in 300 ml
Into a 00 ml beaker, each component in Table 11 was added as an antifoaming agent (however, No. 41 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam the egg white powder solution.
When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 12 were obtained.

[0045]

[Table 11] * Silicone emulsion: Shin-Etsu Chemical "silica pet" (brand name)

[0046]

[Table 12]

As is clear from Table 12, the antifoaming agent satisfying the requirements of the present invention (Test No. 47) also exerts an excellent antifoaming effect on the egg white powder solution. . Even with the two components of caprylic acid diglyceride and soybean lecithin, a slight defoaming effect was observed. Test N
In the case of o.47, the same defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 7 500 g of red beans were washed with water, placed in a pot together with 2.5 liters of water, and heated. After boiling, the heat was reduced and the mixture was heated for 2 hours and then cooled to room temperature, and then water was added to adjust the total weight of red beans and broth to 4 kg. 300 ml of this liquid (including red beans) ground with a household mixer
In a 500 ml beaker, and each component in Table 13 was added as an antifoaming agent (however, No. 48 was not added).
The mixture was stirred for 2 minutes with a hand mixer to foam the liquid. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 14 were obtained.

[0049]

[Table 13] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0050]

[Table 14]

As is evident from Table 14, the antifoaming agent satisfying the requirements of the present invention (Test No. 55) has an excellent antifoaming effect even on red bean broth. .
In addition, even with two components (Test Nos. 53 and 54), an antifoaming effect was observed. In the antifoaming agents of Test Nos. 53 and 55, calcium carbonate and third
The same defoaming effect was observed when calcium phosphate was used.

Test Example 8 300 ml of a 10% solution of skim milk powder was added to 5
Into a beaker having a capacity of 00 ml, each component in Table 15 was added as an antifoaming agent (however, No. 56 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam a skim milk powder solution.
When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 16 were obtained.

[0053]

[Table 15] * Silicone emulsion: Shin-Etsu Chemical "silica pet" (brand name)

[0054]

[Table 16]

As is clear from Table 16, the antifoaming agent satisfying the requirements of the present invention (Test No. 63) exhibits an excellent defoaming effect even on a skim milk solution. . In addition, even with two components (Test Nos. 61 and 62), an antifoaming effect was observed. Incidentally, in the defoaming agents of Test Nos. 61 and 63, the same defoaming effect was observed even when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 9 500 ml of 300 ml of 3% green tea solution
While being placed in a beaker having a capacity, each component in Table 17 was added as an antifoaming agent (however, No. 64 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam a matcha solution. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 18 were obtained.

[0057]

[Table 17] * Silicone emulsion: Shin-Etsu Chemical "silica pet" (brand name)

[0058]

[Table 18]

As is evident from Table 18, the defoaming agent satisfying the requirements of the present invention (Test No. 71) has an excellent defoaming effect even on a matcha solution. Even with two components (Test Nos. 69 and 70), an antifoaming effect was observed. In addition, in the antifoaming agents of Test Nos. 69 and 71,
Similar defoaming effects were observed when magnesium carbonate or tribasic calcium phosphate was used instead of calcium carbonate.

Test Example 10 Commercially available Worcester sauce solution 30
0 ml into a 500 ml beaker.
Was added as an antifoaming agent (however, No. 72 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam a Worcester sauce solution. When the height of the foam was measured immediately after the stirring, the results shown in Table 20 were obtained.

[0061]

[Table 19] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0062]

[Table 20]

As is clear from Table 20, the antifoaming agent satisfying the requirements of the present invention (Test No. 79) exhibits an excellent defoaming effect even with a Worcester sauce solution. In addition, for foaming of Worcester sauce solution,
Even with two components obtained by adding either lecithin or calcium carbonate to caprylic acid diglyceride (Test No. 7
7,78) It can be seen that there is an antifoaming agent effect. Test No.
In the defoaming agents of 77 and 79, the same defoaming effect was observed even when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 11 Potato (breed; baron) 66
0 g was finely chopped, and 5.5 liters of water was added to the mixture, 300 ml of the liquid ground with a mixer was placed in a 500 ml beaker, and each component shown in Table 21 was added as an antifoaming agent (however, No. 80 was not added). The mixture was stirred with a hand mixer for 2 minutes to foam the solution. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 22 were obtained.

[0065]

[Table 21] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0066]

[Table 22]

As is clear from Table 22, the defoaming agent satisfying the requirements of the present invention (Test No. 87) exhibits an excellent defoaming effect even on a liquid in which potato is ground. I understand. In addition, it can be seen that even two components obtained by adding either lecithin or calcium carbonate to caprylic acid diglyceride (Test Nos. 85 and 86) have an antifoaming effect. In addition, in the defoaming agents of Test Nos. 85 and 87, similar defoaming effects were observed even when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 12 A black tea extract solution obtained by adding 3 liters of hot water to 75 g of commercially available black tea was cooled to room temperature. 300 ml of this solution was placed in a 500 ml beaker, and each component shown in Table 23 was added as an antifoaming agent (however,
No. 88 was not added), and stirred with a hand mixer for 2 minutes.
The black tea solution was whipped. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 24 were obtained.

[0069]

[Table 23] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0070]

[Table 24]

As is evident from Table 24, the antifoaming agent satisfying the requirements of the present invention (Test No. 95) exhibits an excellent antifoaming effect even for a black tea extraction solution. . Even with two components (Test Nos. 93 and 94), an antifoaming effect was observed. In the defoaming agents of Test Nos. 93 and 95, the same defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 13 Hot water was added to 75 g of commercially available oolong tea.
The oolong tea extraction solution extracted by adding 3.25 liters was cooled to room temperature. 300 ml of this solution was placed in a 500 ml beaker, and each component shown in Table 25 was added as an antifoaming agent (however, No. 96 was not added).
Stir for a minute and whip the oolong tea extraction solution. When the height of the foam immediately after stirring was measured, the results shown in Table 26 were obtained.

[0073]

[Table 25] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0074]

[Table 26]

As is clear from Table 26, the antifoaming agent satisfying the requirements of the present invention (Test No. 103) has an excellent defoaming effect even on the oolong tea extraction solution. . In addition, even with two components (Test Nos. 101 and 102), an antifoaming effect was observed. Test No. 101, 1
In the defoaming agent of No. 03, the same defoaming effect was observed even when magnesium carbonate or tribasic calcium phosphate was used instead of calcium carbonate.

Test Example 14 10% of commercially available pudding material [“Purine Mix” (trade name, manufactured by House Foods Co., Ltd.)]
300 ml of the solution was placed in a 500 ml beaker, and each component shown in Table 27 was added as an antifoaming agent (however, No. 1).
04 was not added) and stirred with a hand mixer for 2 minutes to foam the liquid. When the height of the foam immediately after stirring was measured, the results shown in Table 28 were obtained.

[0077]

[Table 27] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0078]

[Table 28]

As is evident from Table 28, the antifoaming agent satisfying the requirements of the present invention (Test No. 111) exhibits an excellent antifoaming effect even on a purine solution. . In addition, even with two components (Test Nos. 109 and 110), an antifoaming effect was observed. In addition, in the defoaming agents of Test Nos. 109 and 111, the same defoaming effect was observed even when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 15 A 300% 10% solution of a commercially available jelly base ["Jelly Ace (Melon)" (trade name) manufactured by House Foods Co., Ltd.] was placed in a 500 ml beaker, and the components shown in Table 29 were erased. Add as a foaming agent (however, N
o. 112 was not added) and stirred with a hand mixer for 2 minutes to foam the solution. When the height of the foam was measured immediately after the stirring was completed, the results shown in Table 30 were obtained.

[0081]

[Table 29] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0082]

[Table 30]

As is clear from Table 30, the antifoaming agent satisfying the requirements of the present invention (Test No. 119) exhibits an excellent antifoaming effect even on jelly solutions. . In addition, the defoaming effect was observed even with the two components of capric acid diglyceride and soybean lecithin (Test No. 118). In addition, in the defoaming agent of Test No. 119, the same defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 16 5 ml of a solution obtained by adding skim milk powder to a 0.3% solution of locust bean gum to a concentration of 3% was added.
Into a 00 ml beaker, each component in Table 31 was added as an antifoaming agent (however, No. 120 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam the solution. When the height of the foam was measured immediately after the completion of the stirring, the results shown in Table 32 were obtained.

[0085]

[Table 31] * Silicone emulsion: "Silica Pet" (product name) manufactured by Shin-Etsu Chemical Co., Ltd.

[0086]

[Table 32]

As is clear from Table 32, the antifoaming agent satisfying the requirements of the present invention (Test No. 127) exhibits an excellent antifoaming effect even on a mixed solution of locust bean gum and skim milk powder. You can see that it is doing. Two components (Test N
o. 125, 126), an antifoaming effect was observed. In addition, in the defoaming agents of Test Nos. 125 and 127, the same defoaming effect was observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.

Test Example 17 300 ml of a 10% solution of skim milk powder was put into a 500 ml beaker, and each component shown in Table 33 was added as an antifoaming agent (however, No. 128 was not added).
The mixture was stirred with a hand mixer for 2 minutes to foam the skim milk powder solution. The height of the foam immediately after stirring was measured.
Were obtained.

[0089]

[Table 33] * Silicone emulsion: Shin-Etsu Chemical "silica pet" (brand name)

[0090]

[Table 34]

As is clear from Table 34, the antifoaming agent satisfying the requirements of the present invention (Test No. 135) has an excellent defoaming effect even on a skim milk powder solution. . In addition, even with two components (Test Nos. 133 and 134), an antifoaming effect was observed.

Test Example 18 300 ml of a 10% solution of skim milk powder was put into a 500 ml beaker, and each component shown in Table 35 was added as an antifoaming agent (however, No. 136 was not added).
The mixture was stirred with a hand mixer for 2 minutes to foam the skim milk powder solution. When the height of the foam immediately after stirring was measured, Table 36 was obtained.
Were obtained.

[0093]

[Table 35] * Silicone emulsion: Shin-Etsu Chemical "silica pet" (brand name)

[0094]

[Table 36]

As is clear from Table 36, the antifoaming agent satisfying the requirements of the present invention (Test No. 143) exhibits an excellent defoaming effect even on a skim milk solution. . In addition, even with two components (Test Nos. 141 and 143), an antifoaming effect was observed. Next, examples will be described.

[0096]

Example 1 1 kg of calcium carbonate was added to a mixed solution consisting of 1 kg of caprylic acid diglyceride (Sunfat GDC-S, manufactured by Taiyo Chemical Co., Ltd.), 2 kg of soybean lecithin (manufactured by Ajinomoto Co., Ltd.), and 6 kg of soybean white squeezed oil. Was added to obtain 10 kg of a liquid antifoaming agent.

Example 2 A mixed solution consisting of 1.5 kg of caprylic acid diglyceride (Sun Fat GDC-S), 2 kg of soybean lecithin (manufactured by Ajinomoto Co.), and 6 kg of soybean white squeezed oil was prepared as follows.
By adding 0.5 kg of calcium carbonate, 10 kg of a liquid defoamer was obtained.

Example 3 1 kg of caprylic acid diglyceride (Sun Fat GDC-S), soybean lecithin (manufactured by Ajinomoto Co., Inc.)
0.5 kg of glycerin fatty acid ester (Sunsoft No.8000, manufactured by Taiyo Kagaku Co., Ltd.) was added to a mixed solution composed of 2 kg and soybean white squeezed oil 5.5 kg, and after heating and dissolving, 1 kg of calcium carbonate was added.
Was added to obtain 10 kg of a liquid antifoaming agent.

Example 4 Glycerin fatty acid ester (Sunsoft No. 2500, manufactured by Taiyo Kagaku Co., Ltd.) was added to a mixed solution consisting of 7.6 kg of caprylic acid diglyceride (Sunfat GDC-S) and 1 kg of soybean lecithin (manufactured by Ajinomoto Co.). 0.4 Kg
Was added, and after heating and dissolving, 1 kg of calcium carbonate was added to obtain 10 kg of a liquid antifoaming agent.

Example 5 1 kg of caprylic acid diglyceride (Sun Fat GDC-S), soybean lecithin (manufactured by Ajinomoto Co., Inc.)
To a mixed solution consisting of 1.5 Kg and 6.5 Kg of soybean white squeezed oil, 0.5 Kg of glycerin fatty acid ester (Sunsoft No. 2500)
Was added, and after heating and dissolving, 0.5 kg of magnesium carbonate was added to obtain 10 kg of a liquid antifoaming agent.

Example 6 A mixed solution consisting of 6.5 kg of caprylic acid diglyceride (Sun Fat GDC-S), 1.5 kg of soybean lecithin (manufactured by Ajinomoto Co., Ltd.), and 1 kg of soybean white squeezed oil was mixed with a glycerin fatty acid ester (Sunsoft No. 1). 2500) 0.
5 Kg was added, and after dissolution by heating, 0.5 Kg of magnesium carbonate was added to obtain 10 Kg of a liquid defoaming agent.

Example 7 Soybean lecithin (manufactured by Ajinomoto Co., Inc.) was added to 9 kg of caprylic acid diglyceride (Sun Fat GDC-S).
By adding 1 kg, 10 kg of a liquid antifoaming agent was obtained.

Example 8 To 8.5 kg of caprylic acid diglyceride (Sun Fat GDC-S) was added 0.5 kg of a glycerin fatty acid ester (Sunsoft No. 2500), and after heating and dissolving, 1 kg of magnesium carbonate was added. I got

Example 9 0.5 kg of glycerin fatty acid ester (Sunsoft No. 2500) was added to 1 kg of caprylic acid diglyceride (Sun Fat GDC-S) and 7.5 kg of soybean white squeezed oil, and 0.5 kg of magnesium carbonate was added after heating and dissolving. As a result, 10 kg of a liquid defoamer was obtained.

[0105]

As described above, according to the present invention, a liquid for food which exhibits an excellent defoaming effect even at room temperature by containing a lower fatty acid diglyceride as an essential component and containing lecithin and / or an inorganic carrier. An antifoam was obtained.

──────────────────────────────────────────────────続 き Continued on the front page (31) Priority claim number Japanese Patent Application No. 2-241551 (32) Priority date September 11, 1990 (September 11, 1990) (33) Priority claim country Japan (JP) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/03 A23L 1/20 106 CA (STN)

Claims (3)

(57) [Claims] 1. Lecithin in addition to caprylic diglyceride
And / or calcium carbonate, carbon dioxide
A liquid defoamer for foods, comprising an inorganic carrier selected from gnesium and tribasic calcium phosphate . 2. The liquid antifoaming agent for food according to claim 1, which comprises caprylic diglyceride, lecithin and magnesium carbonate. 3. At any time during the process of producing tofu or soy milk , containing lecithin in addition to caprylic diglyceride,
Casium carbonate, magnesium carbonate and tertiary phosphoric acid
A method for using a liquid defoamer for food, comprising adding a liquid defoamer containing an inorganic carrier selected from calcium .