JP3037079B2 - Defoamer for beverage, canned beverage to which it is added, and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is intended to maintain the defoaming effect even when a mechanical shearing force is applied after being added to a beverage, without impairing the easy dispersibility, and for removing the can from the outside when opening. TECHNICAL FIELD The present invention relates to a defoaming agent for beverages which prevents spouting of beverages, canned beverages containing the same, and a method for producing the same.

[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, sports drinks and the like have been sold in cans or bottles. These beverages are often so-called easy-foaming beverages containing components that are easily foamed, and in the manufacturing process, in order to prevent various troubles such as foaming when filling the beverage in a can or bottle. And various emulsifiers such as glycerin fatty acid ester and sorbitan fatty acid ester, and the foaming of the beverage is suppressed by these emulsifiers. Most of cans are made of steel or aluminum cans, and bottles, plastic cans and the like are used in some cases. In the case of a canned beverage using a normal three-piece steel can consisting of the upper and lower lids and the can body, the thickness of the can body is thick, and the strength of the can body even when the inside becomes negative pressure Is large enough to prevent dents and the like. On the other hand, in the case of a two-piece aluminum can or a two-piece steel can consisting of a can body and an upper lid, in order to prevent dents in the thinned can body as seen in cola and beer. The can is sold under a positive pressure by filling the can with nitrogen.

[0003] In the case of an easy-foamed beverage filled in a two-piece positive pressure can, when the consumer shakes the can before opening the can, or when the can is shaken during removal from the vending machine or during transportation. In addition, there is a problem that a considerable amount of foam is generated in the head space in the can, and the foam is sprayed at the same time as the can is opened and squirts outward from the opening of the can, giving a consumer discomfort. . In particular, fruit juice drinks such as orange juice, milk coffee, and the like have been required to disperse the contents evenly, and there are many indications to shake well when opening the can. In some cases, this is a problem. Therefore, in fruit juice drinks such as orange juice and milk coffee, the spout at the time of opening the can is a bottleneck when adopting a two-piece aluminum can. Therefore, in order to prevent spouting at the time of opening the can, an emulsifier having an antifoaming effect (an antifoaming agent) is added to the beverage, and the foaming property of the beverage is suppressed by the defoaming agent. I have. In this antifoaming agent, the dispersion state affects the defoaming effect, so that the larger the particle size of the antifoaming agent, the more effective the defoaming effect.

[0004] By the way, since the antifoaming agent has high lipophilicity, it has poor dispersibility in water-based beverages. When these antifoaming agents are added to the beverage, strong mechanical stirring is required. Therefore, in order to improve the dispersibility of these defoaming agents, an appropriate amount of a hydrophilic dispersing emulsifier having an HLB value of 10 or more is added to the defoaming agent, whereby the defoaming agent having an HLB value of 7 or less is added. Is adjusted to an emulsion or suspension having an average particle size of 0.5 to 10 μm. The defoaming agent adjusted by such a method is sufficiently dispersed in the beverage by a slight mechanical stirring, and the original defoaming effect is not lost. As the defoaming agent, for example, L-195 (manufactured by Mitsubishi Kasei Food Co., Ltd.) containing sucrose laurate as a main component, and as the dispersing emulsifier, for example, sucrose palmitate is used. P- as the main component
1670 (manufactured by Mitsubishi Kasei Foods Co., Ltd.) is preferably used.

[0005]

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 steps, the defoamer dispersed and emulsified or suspended in the easy-foamed beverage may be finely dispersed in an emulsion or suspension having an average particle diameter of 0.5 μm or less. is there. This phenomenon particularly occurs remarkably in the process of producing canned beverages containing milk such as milk coffee and milk tea using a high-pressure homogenizer or the like. The antifoaming agent that has been finely dispersed in this way is small in that the particle size is not stable and the antifoaming effect is reduced, and therefore, it becomes impossible to suppress the foaming of the easily foamable beverage. There was a problem. When such a beverage is filled in a positive pressure can, it is difficult to prevent the beverage from being blown out of the can when the can is opened.

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 defoamer for beverages, which can prevent spouting out of the can when the can is opened, a canned beverage to which the same is added, and a method for producing the same.

[0007]

Means for Solving the Problems In order to solve the above problems, the present invention employs the following defoamer for beverages, canned beverages containing the same, and a method for producing the same. That is,
The beverage antifoaming agent according to claim 1 is characterized by containing one or more polyglycerin fatty acid esters having a degree of polymerization of glycerin of 6 or more and an HLB value of 7 or less.

[0008] The antifoaming agent for beverage according to the second aspect is the first aspect.
The antifoaming agent for beverages according to the above, wherein 100 parts by weight of the polyglycerin fatty acid ester and 0.1 to 20 parts by weight of an emulsifier having an HLB value of 10 or more are dispersed in a polar dispersion medium.

According to a third aspect of the present invention, there is provided a beverage in a can, wherein the beverage defoamer according to any one of the first or second aspects is added to a beverage filled in a positive pressure can.

[0010] The method for producing a canned beverage according to claim 4 is characterized in that:
The beverage defoamer according to any one of claims 1 to 2 is added to a beverage filled in a positive pressure can, and then the emulsion is dispersed and emulsified under high pressure. And heat-treating the filled positive pressure can at a temperature of 100 ° C. or higher.

As the polyglycerin fatty acid ester, there are various polymers of an ester of a fatty acid such as stearic acid, lauric acid, oleic acid, capric acid and the like, and an ester suitable for the temperature range in which the defoaming effect is desired. It is necessary to choose. The degree of polymerization of glycerin is 6
As described above, the polyglycerin fatty acid ester having an HLB value of 7 or less is once finely dispersed and defoaming effect is reduced when subjected to a step of applying a strong shearing force such as using a high-pressure homogenizer. When heat treatment is performed at the above temperature, the particles are re-agglomerated to recover the defoaming power. On the other hand, in the case of using a glycerin fatty acid ester, a polyglycerin fatty acid ester having a degree of polymerization of glycerin of less than 6, or another emulsifier, the defoaming power does not recover even after heat treatment. Further, an emulsifier having an HLB value exceeding 7 originally has poor defoaming power.

The reason for this is that the polyglycerin fatty acid ester has a higher molecular weight than emulsifiers such as glycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and therefore has a high mutual effect and excellent cohesiveness. And that the polyglycerol fatty acid ester is difficult to crystallize in the cooling process after the heat treatment.

The beverage defoamer of the present invention has an HLB value of 7 or less and is not easily dispersed in an aqueous beverage. Therefore, adding to a beverage can be performed more easily by emulsifying by dispersing in a polar dispersion medium using a hydrophilic emulsifier having an HLB value of 10 or more. As the polar dispersion medium, water, ethanol, an aqueous ethanol solution, liquid sugar and the like are preferably used, but if necessary, a mixed solution of a mixture of two or more of these may be used. In this case, as the hydrophilic emulsifier having an HLB value of 10 or more, a hydrophilic emulsifier having an HLB value of 10 or more is selected from those containing sucrose fatty acid ester, polyglycerin fatty acid ester and the like as main components. For example, P-1670 containing sucrose palmitate as a main component (Mitsubishi Kasei Food Co., Ltd.)
) Or Q-18F (manufactured by Taiyo Kagaku Co., Ltd.) containing polyglycerin oleate as a main component.

Here, the reason why the addition amount of the emulsifier having an HLB value of 10 or more is limited to 0.1 to 20 parts by weight is that when the addition amount is less than 0.1 parts by weight, the emulsion is not stable and the main component is This is because the glycerin fatty acid ester will settle or float, and if the added amount exceeds 20 parts by weight, the emulsion will be too finely dispersed when a shearing force is applied, and the defoaming effect will be weakened. .

As described above, an antifoaming agent for beverages containing one or more polyglycerol fatty acid esters having a degree of polymerization of glycerin of 6 or more and an HLB value of 7 or less has a strong shearing force such as a high-pressure homogenizer. Even after the process that takes a long time, since the heat treatment is performed after that, it reagglomerates and the defoaming power is restored, so that the defoaming effect is maintained even after adding considerably strong mechanical stirring etc. after adding it to the beverage Can be. Further, if such a beverage defoaming agent is added to the beverage, it is possible to prevent the beverage from blowing out of the can when the can is opened.

[0016]

An embodiment of the present invention will be described below.
As shown in Table 1, the concentration of the polyglycerol fatty acid ester having a degree of polymerization of glycerin of 6 or more and the HLB value of 7 or less is 20%, and the concentration of the emulsifier for dispersion having an HLB value of 10 or more is 1.0%. Thus, five kinds of antifoaming agents in which the polyglycerin fatty acid ester and the emulsifying agent for dispersion were dispersed in a polar dispersion medium were produced, and Examples (Nos. 1 to 5) were obtained.
Further, the degree of polymerization of glycerin is less than 6 or the HLB value is 7
The same antifoaming agents as in the above example were produced using polyglycerin fatty acid esters exceeding the number of four, and comparative examples (No.
9).

The fatty acids contained in the polyglycerin fatty acid ester are stearic acid, lauric acid and oleic acid, the dispersing emulsifiers are P-1670 and Q-18F, and the polar dispersing agent is As a medium, water, 10 V / V% ethanol aqueous solution and liquid sugar are used.
Each species was used.

Table 1. Defoamer ingredient list

[Table 1]

Next, the above-mentioned antifoaming agents (Nos. 1 to 9) were added to a commercially available milk coffee beverage so that the added amount of the polyglycerol fatty acid ester was 100 ppm, and the mixture was stirred. Thereafter, the mixture is passed through a high-pressure homogenizer, and further retorted at 121 ° C. for 30 minutes (heat treatment).
Was given. In addition, a milk coffee beverage to which the above-mentioned antifoaming agent was not added was also prepared at the same time, and was made a conventional example (No. 10).

Table 2 shows the measurement results of the foaming amount of the milk coffee beverage. In this example, the milk coffee beverage (No. 1 to 9) at a predetermined temperature to which the antifoaming agent (No. 1 to 9) was added was used. .1 to 9) and the conventional milk coffee beverage (No. 10) were measured for foaming before emulsification (before passing through a high-pressure homogenizer) and after foaming. The amount of foaming was measured by placing the milk coffee beverage (No. 1 to No. 1) in a 200-ml stoppered measuring cylinder.
10) and manually shaken 20 times, and the amount of foam after standing for 5 seconds was visually read.

Table 2. Measurement result of foaming amount

[Table 2]

As is clear from Table 2, the embodiment (No. 1)
In the comparative examples (Nos. 6 to 9), the amount of foaming after the retort treatment was 40 ml or less, whereas in the comparative examples (Nos.
9 ml, 63-79 m in the conventional example (No. 10)
l, which indicates that there is a remarkable defoaming effect.

Table 3 shows the relationship between the temperature of the retort treatment and the foaming amount of the milk coffee beverage.
Here, the defoamer No. The milk coffee beverage to which No. 5 was added was passed through a high-pressure homogenizer, and then the foaming amount after retorting at each temperature shown in Table 3 was measured at 10 ° C.

Table 3. Retort temperature and foaming amount

[Table 3]

As is clear from Table 3, the retort treatment was performed at a temperature of 100 ° C. or higher (Nos. 11 and 12).
While the amount of foam after retort treatment was 40 ml or less, the amount of foam after retort treatment at a temperature lower than 100 ° C. (No. 13 to 15) was 47 ml or more, and the amount of foam was lower than the retort treatment temperature. It turns out that it depends.

Next, the antifoaming agents shown in Table 1 (Nos.
5) is prepared by combining two kinds of antifoaming agents, and the amount of polyglycerin fatty acid ester added is 10
0 ppm, added to a commercial milk coffee beverage, then passed through a high-pressure homogenizer, 250 ml
Into a two-piece aluminum positive pressure can.
The retort treatment was performed at 1 ° C. for 30 minutes.
24). In this case, the filling internal pressure was set to 2.0 kg / cm ² (at 29 ° C.), which is the strictest condition for ejection, and the head space after filling was set to 15 mm.

Further, one of the defoamers (Nos. 1 to 5)
Two kinds of antifoaming agents were prepared by selecting and combining one kind from the antifoaming agents (Nos. 6 to 9), and the above examples (Nos. 21 to No. 21) were used.
An aluminum can was filled and retorted by the same method as in Example 24) to produce a comparative example (Nos. 25 to 27). Further, a milk coffee beverage to which no antifoaming agent (Nos. 1 to 9) was added at all was filled in an aluminum can and subjected to a retort treatment to prepare a conventional example (No. 28).

Table 4 shows the test results of the ejection amount in each of the example (Nos. 21 to 24), the comparative example (Nos. 25 to 27) and the conventional example (No. 28).
The test of the ejection amount was performed for each of the samples (Nos. 21 to 28).
The liquid temperature of the sample was set at 5 ° C. (corresponding to an ice bender) and 55 ° C. (corresponding to a hot bender). Each sample was shaken 10 times with a shaker at an acceleration of 17.8 G, and then opened 3 seconds later. Then, the blowout amount when the can was opened was measured.

Table 4. Measurement results of the amount of spout

[Table 4]

As is clear from Table 4, the above embodiment (N
o. 21 to 24), the ejection amount was 0.24 g or less at 5 ° C. and 0.12 g or less at 55 ° C., whereas the comparative example (No. 25 to 27) was 0.30 to 0.47 at 5 ° C.
g, 0.16 to 0.56 g at 55 ° C.
o. 28) 0.69 g at 5 ° C, 0.83 g at 55 ° C
And it is understood that there is a remarkable addition effect. In particular, in the case where the ejection amount is 0.2 g or less, the beverage only scatters in a mist form, and the beverage hardly adheres to hands or clothing, and there is no problem in use. In addition, there is no change in taste as compared with the conventional example, and there is no problem in use.

[0031]

As described above, according to the defoamer for beverages according to the first aspect of the present invention, the polyglycerol fatty acid ester having a degree of polymerization of glycerin of 6 or more and an HLB value of 7 or less can be used. Since at least one kind is contained, even when a mechanical shearing force is applied after being added to the beverage, the defoaming effect can be maintained, and a stable defoaming effect can be obtained.

According to the antifoaming agent for beverages according to claim 2, 100 parts by weight of the polyglycerin fatty acid ester and HL
Since the B value is determined to be obtained by dispersing 0.1 to 20 parts by weight of an emulsifier having a value of 10 or more in a polar dispersion medium, the dispersibility of the antifoaming agent in the beverage can be improved, and addition to the beverage can be achieved. Can be easily performed.

According to the beverage in a can of the third aspect, the antifoaming agent for beverage according to any one of the first to second aspects is added to the beverage filled in the positive pressure can. In addition, the foaming properties of the beverage can be stably suppressed over a wide temperature range of 5 to 55 ° C.

When the canned beverage of the present invention is filled into a positive pressure can at normal internal pressure, the contents hardly squirt out even if the can is opened after violent vibration is applied. An excellent effect is obtained in that various beverages that have been considered to be difficult to fill can be filled without changing processes or equipment. Further, even if the antifoaming agent for beverages is added to the easily foamable beverage, the taste is hardly adversely affected.

According to the method for producing a canned beverage according to the fourth aspect, the beverage defoamer according to any one of the first or second aspects is added to the beverage filled in the positive pressure can, and then the high pressure Under the emulsification / dispersion, the dispersion-treated beverage is filled in a positive pressure can, and the filled positive pressure can is heat-treated at a temperature of 100 ° C. or more. Even in the case where a shearing force is applied, the defoaming power of the beverage defoaming agent can be recovered by performing heat treatment and reagglomeration. Therefore, the defoaming effect can be maintained even if an operation such as mechanical stirring is added after the addition to the beverage.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-6-86660 (JP, A) JP-A-6-38682 (JP, A) JP-A-6-217715 (JP, A) 285643 (JP, A) JP-A-2-150260 (JP, A) JP-A-3-224451 (JP, A) JP-A-3-266939 (JP, A) JP-A-62-293972 (JP, A) (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 2/00-2/84 A23F 5/14 A23L 1/035

Claims (4)

(57) [Claims] An antifoaming agent for beverages to be added to a beverage filled in a positive pressure can, comprising at least one polyglycerin fatty acid ester having a degree of polymerization of glycerin of 6 or more and an HLB value of 7 or less. An antifoaming agent for beverages, comprising: 2. The polyglycerin fatty acid ester 10
0 parts by weight, and 0.1 to 20 emulsifier having an HLB value of 10 or more.
The defoamer for beverages according to claim 1, wherein the parts by weight are dispersed in a polar dispersion medium. 3. A canned beverage obtained by adding the antifoaming agent for beverage according to claim 1 to a beverage filled in a positive pressure can. 4. The beverage defoamer according to claim 1 is added to a beverage filled in a positive pressure can, followed by emulsification / dispersion under high pressure, followed by the dispersion treatment. A method for producing a canned beverage, comprising filling a beverage in a positive pressure can and heat-treating the filled positive pressure can at a temperature of 100 ° C or higher.