JP3537258B2 - Food defoamer composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to an antifoaming composition. More specifically, by using a defoamer composition in which a food emulsifier is used 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, various food manufacturing industries can be used. It is effective for troubles such as poor filling and poor quality due to foaming and easy-foaming food materials generated in the process, and defoaming power even after receiving heat such as treatment by mechanical shearing force or sterilization etc. The present invention relates to an antifoaming composition for foods, which is capable of maintaining the water content and excellent in dispersibility in an aqueous system.

[0002]

2. Description of the Related Art Conventionally, defoaming agents include silicone, low HL.
Many emulsifiers and fats and oils having a B value are used. Antifoaming agents are broadly divided into foam breakers, which eliminate foam by directly adding to foam generated according to the purpose of use, and foam suppressors, which by adding in advance, continuously suppress foam generation itself. Is done. However, although these antifoaming agents have foam-breaking and foam-suppressing power, they do not readily disperse in aqueous systems, and are disadvantageous in that they adhere to containers containing easily foamable liquids to be defoamed. Have been.
As a solution to this problem, saccharides,
Technology in which water and / or fats and oils are blended (Japanese Unexamined Patent Publication No. Hei 6-31
111). However, in this technique, the composition is translucent while improving the dispersibility in an aqueous system, so that the particle diameter of the active ingredient becomes very fine, and although foaming power is recognized, foaming suppressing power is originally required. Lack of sustainability and was not satisfactory. In other words, there is no compound that achieves both a defoaming effect having both foam breaking power and foam suppressing power and dispersibility in an aqueous system.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a food defoamer composition which is easily dispersed in an aqueous system, has excellent stability, and has excellent defoaming power, especially excellent defoaming power. is there.

[0004]

Means for Solving the Problems In order to solve the above problems, the present inventors have studied and found that there is a negative correlation between the defoaming power and the aqueous dispersion power. That is, when the emulsified particle size of the active ingredient is increased to improve the defoaming power, the dispersibility in an aqueous system is reduced, and a coarse suspended substance is generated on the liquid surface due to aggregation. On the other hand, if the particle size of the active ingredient is reduced in order to improve the dispersibility in an aqueous system, the defoaming effect decreases.
Therefore, as a result of intensive studies on the particle size distribution and average particle size, 70% or more of the colloidal particles having a particle size distribution of 5 to 40 μm occupy 70% or more, and preferably 70% of the colloidal particles having an average particle size of 10 to 30 μm. % Of the emulsified particle size is adjusted so as to occupy at least%, and it has been found that the composition has excellent stability and excellent defoaming power, especially excellent foam suppressing power. That is, the present invention uses a food emulsifier as an active ingredient, and occupies 70% or more of colloidal particles having a particle size distribution of 5 to 40 μm, and preferably has an average particle size of 10 to 10 μm.
The present invention relates to a technology of a food defoamer composition characterized in that colloidal particles of 30 μm occupy 70% or more.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
The colloidal particles referred to in the present invention refer to particles dispersed in a solution, and more specifically, those containing a food emulsifier as an active ingredient and occupying 70% or more of particles having a particle size distribution of 5 to 40 μm. Preferably, the colloidal particles occupy 70% of particles having an average particle size of 10 to 30 μm. If the particle size distribution is 5 μm or less, the defoaming effect cannot be expected when homogenized by mechanical shearing force in various food manufacturing processes, and if it is 40 μm or more, heat history such as sterilization treatment is applied during the process. In such a case, coarse aggregates are generated over time, and the value of the product is reduced. The occupancy is 70
%, The excellent properties cannot be sufficiently obtained. Further, if only the average particle size is adjusted, the distribution width may be large or non-uniform, and the expected effect cannot be obtained. The particle size measurement in the present invention is not particularly limited, but a laser diffraction type particle size distribution analyzer (SYMPAT).
It can be measured by ECOS (HELOS).

The particle size distribution and particle size of the composition according to the present invention can be obtained by controlling the peripheral tip speed or flow rate when emulsifying a solution containing an emulsifier for foods as an active ingredient. Even if the blending components are the same, if the peripheral tip speed or flow rate during emulsification is different, the particle size distribution and particle size of the obtained composition will also be different, which will reduce the defoaming effect and dispersibility in aqueous system. Has a huge impact. The composition of the present invention is, for example, a primary dispersion obtained by emulsifying a solution containing a food emulsifier as an active ingredient and adjusting the particle size, and a secondary dispersion having a purpose of further improving dispersion in an aqueous system. It is obtained by doing. The emulsifying machine may be a general emulsifying machine such as a homomixer, a homogenizer, a colloid mill, and a line mixer, but is not limited thereto. The food emulsifier referred to in the present invention refers to an emulsifier as an active ingredient in the composition and an emulsifier necessary for dispersing the active ingredient in an aqueous system, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, One or two or more selected from sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, and enzymatically decomposed lecithin.

The food emulsifier of the active ingredient in the present invention is not particularly limited, but preferably has an HLB value of 1 to 5. The content of the active ingredient in the composition is substantially 5
It is desirable to use it in the range of 40 to 40% by weight, but preferably 10 to 35% by weight. 5% by weight of emulsifier
Below, the desired effects cannot be sufficiently obtained, and a large amount of the composition is added, which is not practical. When the content is more than 40% by weight, the composition cannot have the stability over time, and the dispersibility in water also decreases. But not preferred. The food emulsifier for dispersing the active ingredient in an aqueous system is not particularly limited.
Those having a value of 10 or more are preferable, and polyglycerin fatty acid monoester, sucrose fatty acid monoester, and enzyme-decomposed lecithin are particularly preferable. The antifoam composition obtained in the present invention is produced in general in easily foamable foods (beverage, whipped cream, ice cream, soy sauce, sauce, yogurt, ham, sausage, egg white, etc.) and / or in the production process thereof. Effective against foam.

[0008]

EXAMPLES Examples of the defoamer composition according to the present invention will be shown below, which will be described in more detail in comparison with comparative examples. The present invention is not limited by this. Production Example of Antifoaming Composition Example 1 55 parts by weight of a 70% reduced starch saccharified product were heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17) was added thereto.
1C: HLB10 manufactured by Taiyo Kagaku Co., Ltd.) 2.5 parts by weight,
Decaglycerin decastearate (Sunsoft Q-18
20 parts by weight of 10S HLB 3.0: manufactured by Taiyo Kagaku Co., Ltd. was added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 3000 rpm to prepare a primary dispersion.
Also, pentaglycerin monostearate (Sunsoft A-181E HLB) was added to 20 parts by weight of the 70% reduced starch saccharified product.
13: manufactured by Taiyo Kagaku Co., Ltd.) and dispersed as a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Example Composition 1.

Example 2 55 parts by weight of 70% reduced starch saccharified matter were heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17) was added thereto.
1C: HLB10 manufactured by Taiyo Kagaku Co., Ltd.) 2.5 parts by weight,
Sorbitan tristearate (Sunsoft No. 63C
20 parts by weight of HLB 3.6 (manufactured by Taiyo Kagaku Co., Ltd.) were added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 2000 rpm to prepare a primary dispersion. Also, pentaglycerin monostearate (Sunsoft A-181E HLB1) was added to 20 parts by weight of 70% reduced starch saccharified product.
2.5 parts by weight of Taiyo Kagaku Co., Ltd.) to obtain a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Example Composition 2.

Comparative Example 1 55% by weight of a 70% reduced starch saccharified product was heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17) was added thereto.
1C HLB10: manufactured by Taiyo Kagaku Co., Ltd.) 2.5 parts by weight,
Decaglycerin decastearate (Sunsoft Q-18
20S parts by weight of 10S HLB3.0: manufactured by Taiyo Kagaku Co., Ltd. were added, and a line flow mixer (Special Kika Kogyo Co., Ltd.) was added.
) To prepare a primary dispersion. Further, 2.5 parts by weight of pentaglycerin monostearate (Sunsoft A-181EHLB13: manufactured by Taiyo Chemical Co., Ltd.) was dispersed in 20 parts by weight of the 70% reduced starch saccharified product to obtain a secondary dispersion.
The primary dispersion and the secondary dispersion were mixed to obtain Comparative Example Composition 1.

Comparative Example 2 55 parts by weight of a 70% reduced starch saccharified substance were heated to 85 ° C. and mixed with hexaglycerin monooleate (Sunsoft Q-1).
7F HLB10.5: 2.5 parts by weight, manufactured by Taiyo Kagaku Co., Ltd., decaglycerin decastearate (Sunsoft Q-
2010 parts by weight of 1810S HLB3.0: manufactured by Taiyo Kagaku Co., Ltd. was added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 3000 rpm to prepare a primary dispersion. Also, pentaglycerin monostearate (Sunsoft A-181EH) was added to 20 parts by weight of 70% reduced starch saccharified product.
LB13: manufactured by Taiyo Kagaku Co., Ltd.) 2.5 parts by weight,
This was a secondary dispersion. Mix the primary dispersion and the secondary dispersion,
Comparative Example Composition 2 was obtained.

Comparative Example 3 55 parts by weight of a 70% reduced starch saccharified substance were heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17) was added thereto.
1C HLB10: manufactured by Taiyo Kagaku Co., Ltd.) 2.5 parts by weight,
Diglycerin monostearate (Sunsoft Q-18B
20 parts by weight of HLB 6.5 (manufactured by Taiyo Kagaku Co., Ltd.) were added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at 2,000 rpm to prepare a primary dispersant. In addition, pentaglycerin distearate (Sunsoft A-182E HLB10:
2.5 parts by weight of Taiyo Kagaku Co., Ltd.) were dispersed to obtain a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Comparative Example Composition 3.

Comparative Example 4 55 parts by weight of a 70% reduced starch saccharified substance were heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17) was added thereto.
1C HLB10: manufactured by Taiyo Kagaku Co., Ltd.) 2.5 parts by weight,
20 parts by weight of sucrose laurate ester (Ryoto Sugar Ester L-195: manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 3000 rpm. The dispersion was prepared. Also, pentaglycerin monostearate (Sunsoft A-181E HLB1) was added to 20 parts by weight of 70% reduced starch saccharified product.
2.5 parts by weight of Taiyo Kagaku Co., Ltd.) to obtain a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Comparative Example Composition 4.

Test Example 1 (Bubble Breaking Power) After 2000 g of coffee extract (Bx = 1.5) was heated to 65 ° C., it was homogenized with a homogenizer (150-30).
kg / cm ² ) and 50 m into a 100 ml Nessler tube
After autoclaving at 121 ° C. for 30 minutes, the mixture was left for 1 day. After shaking the test solution kept at a liquid temperature of 40 ° C. vigorously up and down 20 times, 0.25 ml of a 10% aqueous solution of each of the defoamer compositions of Examples 1-2 and Comparative Examples 1-4 was added. The foaming amount after standing for 10 seconds was measured. The defoaming effect was calculated based on the following equation. Foaming rate (%) = [(AB) / A] × 100 A = foaming amount (ml) immediately before the addition of the antifoaming agent, B = foaming amount (ml) 10 seconds after the addition of the antifoaming composition )

[0015]

[Table 1]

Test Example 2 (foaming suppressing power) 2000 g of a coffee extract (Bx = 1.5) was heated to 65 ° C., and 10% of the antifoaming compositions of Examples 1-2 and Comparative Examples 1-4. 10 ml of the aqueous solution was added and mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). This coffee liquid is homogenized with a homogenizer (150-30 kg / c
m ² ), dispensed into a 100 ml Nessler tube, and
After autoclaving at 30 ° C for 30 minutes, the mixture was allowed to stand for 1 day. The test solution maintained at 40 ° C was vigorously moved up and down
After shaking, the mixture was allowed to stand and the foaming amount after 10 seconds was measured. The defoaming effect was calculated as a defoaming rate (%) based on the following equation. Defoaming rate (%) = [(AB) / A] × 100 A = foaming amount (ml) in the non-added section, B = foaming amount (ml) in the defoamer composition added section

[0017]

[Table 2]

Test Example 3 (Bubble Breaking Power) 2000 g of a 10% aqueous sodium caseinate solution was heated to 60 ° C. and mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). This solution is homogenized (Sanwa Kikai Co., Ltd.)
And then homogenized (250-50 kg / cm ² )
Dispense 50 ml each into a 0 ml Nesler tube and place in a hot water bath.
After treatment at 5 ° C. for 10 minutes, the mixture was left for 1 day. Liquid temperature 25 ℃
After the test solution kept warm was shaken vigorously up and down 20 times, 1 of the defoamer compositions of Examples 1-2 and Comparative Examples 1-4 was obtained.
0.10 ml of 0% aqueous solution was added to each,
The foaming amount after 0 seconds was measured. For the defoaming effect, the bubble breaking rate (%) was determined in the same manner as described above.

Test Example 4 (foaming inhibiting power) 2000 g of a 10% aqueous sodium caseinate solution was heated to 60 ° C., and 4 ml of a 10% aqueous solution of the antifoaming composition of Examples 1-2 and Comparative Examples 1-4 was added. And a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). This coffee liquid is homogenized with a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) (250
−50 kg / cm ² ), dispensed into a 100 ml Nessler tube, treated in a hot water bath at 95 ° C. for 10 minutes, and allowed to stand for 1 day. The test solution kept at 25 ° C was vigorously moved up and down 2
After shaking 0 times, it was left still and the foaming amount after 10 seconds was measured. For the defoaming effect, the defoaming rate (%) was determined in the same manner as described above.

The embodiments of the present invention and the desired products are as follows. (1) A food emulsifier is used as an active ingredient, and the particle size distribution is 5 to 4.
An antifoam composition for food, wherein colloidal particles having a size of 0 μm occupy 70% or more. (2) The food defoamer composition according to the above (1), wherein the average particle size of the colloidal particles is 10 to 30 µm. (3) The food defoamer composition according to any one of (1) and (2), wherein the colloidal particles are particles dispersed in a solution. (4) The food defoamer composition according to any one of (1) and (2), wherein the particle size distribution and the particle size are obtained by controlling the peripheral tip speed or the flow rate during the emulsification of the active ingredient. (5) The composition according to any one of (1) and (2) above, wherein the composition is obtained by mixing a primary dispersion in which the active ingredient is emulsified and the particle size of which is adjusted, and a secondary dispersion which improves dispersion in an aqueous system. Food defoamer composition.

(6) One or more of emulsifiers for food are 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 enzyme-decomposed lecithin. The antifoaming composition for food according to any one of the above (1) and (2). (7) The food defoamer composition according to any one of (1), (2), (5) and (6), wherein the HLB value of the food emulsifier is 1 to 5. (8) HLB of the emulsifier required for aqueous dispersion of the active ingredient is 1
The antifoam composition for food according to any one of the above (1), (2), (5) and (6), which is 0 or more. (9) The food according to any one of (1), (2), (6) and (8) above, wherein the emulsifier required for aqueous dispersion of the active ingredient is polyglycerin fatty acid ester, sucrose fatty acid ester, or enzymatically decomposed lecithin. Antifoam composition. (10) The content of the emulsifier as an active ingredient in the composition is 5
(1), (2), (3),
(4) The antifoam composition for food according to any one of (5) and (5). (11) The content of the emulsifier as an active ingredient in the composition is 1
(1), (2), (3),
(4) The food defoamer composition according to any one of (5) and (6).

(12) The food defoamer composition according to the above (1) to (11), wherein the method for adjusting the composition of the food defoamer is obtained by mixing with an emulsifier. (13) The food defoamer composition according to the above (12), wherein the emulsifier used for the adjustment is a homomixer, a homogenizer, a colloid mill, a line mixer, or the like. (14) The above-mentioned (1) to (1) to, wherein the food defoamer composition is used for beverages, whipped cream, ice cream, soy sauce, sauce, yogurt, ham, sausage, egg white and / or foam generated in the process. (13) The food defoaming composition according to any of the above.

[0023]

As described above, the technique of the present invention is effective for troubles such as poor filling and poor quality caused by foaming and easily foaming food materials generated in various processes of various food manufacturing industries. It is possible to obtain a defoaming agent composition for food which can maintain the defoaming power, especially the defoaming power even after being subjected to heat such as treatment or sterilization by mechanical shearing force, and which is excellent in dispersibility in an aqueous system. did it.

Claims (2)

(57) [Claims] 1. A food defoamer composition comprising a food emulsifier having an occupancy of 70% or more of colloidal particles having a particle size of 5 to 40 μm as an active ingredient. 2. The colloidal particles have an average particle size of 10 to 30.
The food defoaming composition according to claim 1, which has a size of µm.