JP3013642B2 - Manufacturing method of defoamer for beverage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an antifoaming agent for various kinds of beverages, and more particularly to a method for maintaining an antifoaming effect even when a mechanical shearing force is applied to the beverage and adding the same to a beverage. The present invention relates to a method for producing an antifoaming agent for beverages which does not lose water.

[0002]

2. Description of the Related Art Conventionally, fruit juice drinks such as orange juice and apple juice, coffee drinks, teas such as black tea and oolong tea, and various non-carbonated drinks such as sports drinks have been on the market in cans or bottles. . In many cases, these beverages are so-called easily-foamed beverages containing components that are easily foamed, and in the manufacturing process, in order to avoid various troubles when filling the beverage into cans, bottles, or the like, the beverage is used. In addition, various emulsifiers such as glycerin fatty acid ester and sorbitan fatty acid ester have been added to these beverages, and these various emulsifiers suppress the foamability of the beverage. Further, when filling the easy-foamable beverage into a positive-pressure can such as a two-piece positive pressure-filled aluminum can and a two-piece positive-pressure iron can, by adding these emulsifiers to the easy-foamable beverage, It is known that the contents can be prevented from being blown out when the can is opened (for example, see Japanese Patent Application Laid-Open No. 2-27967).
No., etc.).

[0003] Incidentally, the above-mentioned defoaming emulsifier has a high lipophilicity and thus has poor dispersibility in aqueous beverages. When these emulsifiers are added to the beverage, strong mechanical stirring is required. Become. Therefore, in order to improve the dispersibility of these emulsifiers, an HLB value is added to a lipophilic (defoaming) emulsifier having an HLB value of 7 or less by adding an appropriate amount of a hydrophilic emulsifier having an HLB value of 10 or more. Has been adjusted to an emulsion having an average particle size of 0.5 to 10 μm using an emulsifier having a particle size of 7 or less. The defoaming emulsifier (defoaming agent) adjusted and emulsified by such a method is sufficiently dispersed in the beverage by a slight mechanical stirring, and the original defoaming effect is not lost.

[0004]

However, in the above-described manufacturing process of filling the easy-foamed beverage into cans and bottles, there are many steps in which various mechanical shearing forces are applied to the easy-foamable beverage. During such a process, the defoamer dispersed and emulsified in the easy-foamed beverage may be finely dispersed in an emulsion having an average particle size of 0.5 μm or less. This phenomenon occurs remarkably in the process of producing milk-containing beverages such as milk coffee and milk tea using a high-pressure homogenizer or the like. Since the antifoaming agent finely dispersed in this way loses its original antifoaming effect, it becomes impossible to suppress the foaming of the easily foamable beverage.

[0005] The present invention has been made in view of the above circumstances, and can maintain the defoaming effect even when a mechanical shearing force is applied after being added to a beverage, and can be easily dispersed. It is an object of the present invention to provide a method for producing an antifoaming agent for beverages which does not lose water.

[0006]

In order to solve the above-mentioned problems, the present invention employs the following method for producing an antifoaming agent for beverages. That is, it is a method for producing an antifoaming agent for beverages that can maintain the defoaming effect even when a mechanical shearing force is applied after being added to the beverage, and that does not lose easy dispersibility. An emulsifier having an HLB value of 10 or more is emulsified and dispersed using an emulsifier having an HLB value of 10 or more to obtain an aqueous dispersion emulsion.
The heat treatment is performed in the above temperature range.

The emulsifier having an HLB value of 7 or less is selected from fatty acid esters such as glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester and propylene glycol fatty acid ester. Is selected. Since the defoaming property varies depending on the type of the easily foamed beverage to be added, a fatty acid ester having the most defoaming effect is selected for each easily foamed beverage to be added.

On the other hand, HLB for emulsifying the emulsifier
As the emulsifier having a value of 10 or more, fatty acid esters such as polyglycerin fatty acid ester and sucrose fatty acid ester are selected because of their high emulsifying power. Among these fatty acid esters, fatty acid esters having a higher melting point than the temperature range to which a shearing force is applied are preferable because of their higher emulsifying power. That is, for example, when a shearing force is applied at about 50 ° C., polyglycerin oleate, polyglycerin stearate, sucrose stearate, sucrose palmitate, and the like are preferable.

Next, the emulsifier having an HLB value of 7 or less is emulsified and dispersed using an emulsifier having an HLB value of 10 or more to form an aqueous dispersion emulsion. In emulsification and dispersion, if a very strong shearing force is applied to these emulsifiers, a fine emulsion will be generated at this point. Therefore, it is necessary to adjust the stirring power so as to keep the average particle diameter of 0.5 to 5 μm.

Next, the thus prepared aqueous dispersion emulsion is subjected to a heat treatment. This heat treatment is performed at 80 ° C.
It must be performed in a higher temperature range. It is considered that the treatment in the temperature range of 80 ° C. or more causes the emulsifier having an HLB value of 10 or more dissolved in the aqueous layer not contributing to the emulsification to lose hydrophilicity and to partially coagulate the emulsion. At this time, an emulsifier having an HLB value of 10 or more causes aggregation due to strong hydrogen bonding, has a certain level of mechanical strength against shearing force, and can prevent the particle size from being finely dispersed.

The antifoaming agent prepared as described above can be easily dispersed in all aqueous foods, and can be effectively defoamed even after being added to the aqueous foods in general and subjected to considerably strong mechanical stirring or the like. Can be maintained, and easy dispersibility is not lost.

[0012]

An embodiment of the present invention will be described below.
As shown in Table 1, an emulsifier having an HLB value of 7 or less
An emulsifier having an HLB value of 10 or more was added to each of the aqueous emulsions containing 2.5% by weight of 2.5% by weight to give an aqueous dispersion containing water as a base, and then heat-treated in a temperature range of 80 ° C. or more.

[0013]

[Table 1]

The water-dispersed emulsion liquid (antifoaming agent) thus heat-treated was added to an easily foamable beverage such as a coffee beverage, and then subjected to a high-pressure homogenizer treatment. Here, the liquid before and after the high-pressure homogenizer treatment was collected, and the foaming property was evaluated. The foaming property was evaluated by putting 100 ml of the liquid to be evaluated in a 200-ml stoppered measuring cylinder, immediately shaking it 20 times by hand, and 5 seconds and 10 seconds later by visually reading the change in the foam volume. went. Table 2 shows the evaluation results.

[0015]

[Table 2]

A water-dispersed emulsion having the same composition as in the above embodiment was added to an easily foamed beverage such as a coffee beverage without heat treatment, and similarly subjected to a high-pressure homogenizer treatment to evaluate the foaming properties before and after the addition. This was performed as a comparative example. The method of evaluating the foaming property is the same as that of the above-mentioned embodiment. Table 3 shows the compositions of these aqueous dispersion emulsions, and Table 4 shows the evaluation results of the foamability.

[0017]

[Table 3]

[0018]

[Table 4]

As is clear from these tables, the water-dispersed emulsion liquid (defoaming agent) of the above example has a reduced foaming property as compared with the comparative example, and has a remarkable effect of addition. In particular, the foamability of the sample of No. 4 is reduced to about 1/3 as compared with the comparative example, and the effect is remarkable. Also,
There is no change in taste as compared with the additive-free one, and there is no problem in use.

As described above, according to the method for producing an antifoaming agent for a beverage of the above embodiment, an aqueous dispersion emulsion liquid (antifoaming agent) having reduced foaming properties can be produced. Therefore, it can be easily dispersed in water-based foods in general, and can retain the defoaming effect even when a mechanical shearing force is applied after being added to the water-based foods in general, and the dispersibility is also improved. A beverage antifoam that is not lost can be produced.

Further, when the easily foamable beverage to which the water-dispersed emulsion liquid (antifoaming agent) produced according to this embodiment is added is filled into a positive pressure can at a normal internal pressure, the can is opened after violent vibration is given. Even if the contents are hardly spouted, it is possible to fill various kinds of beverages which were conventionally considered to be difficult to fill in a positive pressure can without changing the process or equipment, An excellent effect is obtained. Further, even if the water-dispersed emulsion liquid (antifoaming agent) produced according to the present example is added to the easily foamable beverage, the taste is hardly adversely affected.

[0022]

As described above, according to the method for producing an antifoamer for beverages of the present invention, an emulsifier having an HLB value of 7 or less can be used.
An emulsifier having an HLB value of 10 or more is emulsified and dispersed to form a water-dispersed emulsion, and then the water-dispersed emulsion is subjected to a heat treatment in a temperature range of 80 ° C. or more. A dispersed emulsion liquid (antifoaming agent) can be produced. Therefore, it can be easily dispersed in water-based foods in general, and can retain the defoaming effect even when a mechanical shearing force is applied after being added to the water-based foods in general, and the dispersibility is also improved. A beverage antifoam that is not lost can be produced.

Further, when an easily foamable beverage to which the water-dispersed emulsion liquid (antifoaming agent) produced according to the present invention is added is filled in a positive pressure can at a normal internal pressure, the can is opened after violent vibration is given. Even though the contents are hardly squirted, it is possible to fill various beverages that were conventionally considered to be difficult to fill into a positive pressure can without changing the process and equipment etc. Excellent effects can be obtained. Further, even if the water-dispersed emulsion liquid (antifoaming agent) produced according to the present invention is added to the easily foamable beverage, the taste is hardly adversely affected.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-320667 (JP, A) JP-A-4-320654 (JP, A) JP-A-4-320668 (JP, A) JP-A-2-320 27967 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/03 A23F 3/16 A23F 5/24 A23L 2/00 B01D 19/04

Claims (1)

(57) [Claims] 1. An emulsifier having an HLB value of 7 or less is emulsified and dispersed using an emulsifier having an HLB value of 10 or more to form an aqueous dispersion emulsion.
A method for producing an antifoaming agent for beverages, comprising heat-treating in a temperature range of not less than ° C.