JP7022451B2 - Defoamer for liquid raw materials of food and drink - Google Patents

Description

The present invention relates to a defoaming agent for liquid raw materials of foods and drinks used for foams generated during the manufacturing process of foods and drinks.

In the food manufacturing process, there is a process of mixing various food raw materials. For powdered raw materials and raw materials with poor dispersibility, it is often the case that they are individually dissolved and then mixed.

When mixing raw materials, bubbles may be generated depending on the raw materials used and their combinations, which may lead to a decrease in work efficiency such as poor liquid feeding and a decrease in yield. In particular, foaming is likely to occur when a raw material having a surface-active effect, a powder raw material that easily embraces air, or a viscous raw material is dissolved, which is a problem in food production.

Patent Document 1 discloses a food defoaming agent containing a substance obtained by treating a raw material containing milk fat with a single or a plurality of lipolytic enzymes. Further, Patent Document 2 discloses an antifoaming agent for foaming under high-temperature boiling during high-temperature boiling during food production, which has a high viscosity such as containing a large amount of sugar or which is accompanied by thickening over time by heat treatment.

In addition, as a means for defoaming or suppressing foam during the production of food, the use of a defoaming agent such as silicon, glycerin fatty acid ester, or ethanol can be mentioned.

Japanese Unexamined Patent Publication No. 2016-146751 Japanese Unexamined Patent Publication No. 2017-000915

However, defoaming agents such as silicon and glycerin fatty acid esters / ethanol have many problems such as compliance with international standards, labeling and residue on final products, and there are many situations in which we have no choice but to refrain from using them these days.

Therefore, the means for solving the above problems are as follows.
[1] A defoaming agent for liquid raw materials of foods and drinks containing 1 or 2 or more selected from alcohols having 3 to 12 carbon atoms (excluding glyceride) used as a component of flavors added to foods and drinks.
[2] One or two or more selected from esters (excluding glyceride) having 3 to 13 carbon atoms used as components of flavors added to foods and drinks, and alcohols having 3 to 12 carbon atoms used in flavors. Defoaming agent for liquid raw materials of foods and drinks containing.
[3] A food or drink containing a defoaming agent for a liquid raw material of the food or drink according to [1] or [2].
[4] A defoaming method for adding a defoaming agent for a liquid raw material of a food or drink according to [1] or [2] to bubbles generated during the mixing step of the food or drink.
[5] A food and drink manufacturing method comprising the defoaming method according to [4].

Suitable esters with 3 to 13 carbon atoms used in fragrances include ethyl formate, Ethyl acetate, Ethyl butyrate, Ethyl isobutyrate, and 2, -Ethyl 2-methyl-butyrate, Ethyl valerate, Ethyl isovalerate, Ethyl 2-methyl-valerate, Ethyl propionate Examples include propionate, Ethyl decanoate, Ethyl benzoate, Phenylethyl formate, Citronellyl formate, and Methyl dihydro jasmonate.

Suitable alcohols having 3 to 12 carbon atoms used in fragrances include propanol, butanol, isobutanol, 1-methylbutanol, and amyl alcohol (2-Methyl-butanol). Amyl alcohol), Isoamyl alcohol, 2-Ethyl hexanol, Decanol, Dodecanol can be mentioned.

Examples of foods and drinks that can be produced by the present invention include soft drinks, soft drinks containing fruit juice, milk drinks, the following tables, ice cream, dessert sauces, and the like.

According to the present invention, it is possible to achieve defoaming without using a conventional defoaming agent such as silicon for bubbles generated in the food mixing process.

According to the present invention, it has been possible to find an application as a defoaming agent for liquid raw materials of foods and drinks in a component used as a fragrance. As a result, the defoaming agent remaining in the final product can be treated as a fragrance.

Hereinafter, the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

<Example 1>
The effect of the antifoaming agent of the present invention will be described together with specific evaluation results. Milk protein, emulsifier, caramel, and peach juice were used as constituents of liquid raw materials for foods and drinks that generate bubbles.

<Evaluation method>
Milk protein (total milk protein manufactured by Morinaga Dairy Co., Ltd.), emulsifier (Ryoto Sugar Ester P-1670 manufactured by Mitsubishi Chemical Foods Co., Ltd.), caramel (S bitter II manufactured by Showa Kagaku Kogyo Co., Ltd.), peach juice (fruit juice Co., Ltd.) Peach 4 times turbid juice) was added to water at the concentrations shown in Table 1, and milk protein mixture (sample 1), emulsifier mixture (sample 2), caramel mixture (sample 3), and peach juice were added. A mixed solution (specimen 4) was prepared. Bubbles were generated by mixing and stirring at 6000 rpm for 1 minute with a stirrer. Specifically, 150 g of the sample was put into a 300 ml beaker and stirred until the upper end surface of the foam reached a scale of 200 ml to 250 ml, and the volume of the generated foam was measured from the scale of the beaker.

One of the following fragrance components was selected as the defoaming component and used as Examples 1 to 23 (see Table 2). A liquid consisting of the selected defoaming component (concentration 100%) was obtained using a micropipette so as to have a volume of 0.1% with respect to the volume of the foam. Subsequently, the defoaming component was added by dropping from above the foam using a micropipette, and the appearance of the foam being defoamed was visually evaluated. The evaluation was performed by measuring the time from the dropping of the defoaming component to the defoaming state of the foam. In addition, the evaluation was made in three stages based on 3 minutes as the maximum allowable time for the defoaming process in food and drink production and 1 minute and 30 seconds, which is half the time. The evaluation results are shown in Table 2.
・ × No effect (the bubbles do not disappear even after a lapse of more than 3 minutes)
・ ○ Effective (defoamed within 1 minute 31 seconds to 3 minutes)
・ ◎ Highly effective (defoamed within 1 minute and 30 seconds)
The state in which the bubbles are defoamed means a state in which the liquid surface of the liquid material constituting each sample is exposed and the bubbles disappear except for the bubbles remaining along the wall surface of the beaker.

(Fragrance ingredient)
Ethyl formate, Ethyl acetate, Ethyl butyrate, Ethyl isobutyrate, Ethyl 2-methyl-butyrate, Ethyl valerate, Ethyl isovalerate, Ethyl 2-methyl-valerate, Ethyl propionate, Ethyl decanoate, Ethyl benzoate, Phenylethyl formate, Citronethylyl formate , Propanol, Butanol, Isobutanol, 2-Methyl-butanol, Amyl alcohol, Isoamyl alcohol, 2-Ethyl hexanol, Decanol, Dodecanol

From Table 2, it was found that Examples 1 to 23 showed a defoaming effect on the foam derived from the liquid raw material of at least one kind of food and drink shown in Table 1. On the other hand, as shown in Comparative Example 1, when bubbles derived from the liquid raw materials of the foods and drinks according to Samples 1 to 4 were generated and allowed to stand without adding the defoaming agent according to the present invention, all of them were allowed to stand for 3 minutes. The bubbles remained without disappearing.

In addition, Examples 1 to 9 and Examples 12 to 23 showed a defoaming effect on bubbles derived from liquid raw materials of a plurality of types of foods and drinks. Further, in Examples 1, 2, 7 to 9, and 14 to 22, the defoaming effect was shown on the foam derived from the liquid raw materials of all four kinds of foods and drinks. Furthermore, in Examples 2, 7 to 9, and 16 to 21, bubbles derived from the liquid raw materials of all four kinds of foods were defoamed within 1 minute and 30 seconds, and a good defoaming effect was shown. Even when two or more of the components of Examples 1 to 23 shown in Table 2 were used in combination, the defoaming effect was shown on the bubbles derived from the liquid raw materials of the foods and drinks shown in Table 1.

<Example 2>
Examples of foods and drinks containing a defoaming agent for liquid raw materials of foods and drinks according to the present invention <Coffee drink (milk drink)>
The prescription of a coffee beverage containing a defoaming agent for a liquid raw material of a food and drink according to the present invention is shown below.
Milk 6.0% by weight
Total fat powder 0.8% by weight
Skim milk powder 0.5% by weight
Milk protein 0.2% by weight
Coffee extract 5.2% by weight
Sugar 1.6% by weight
Emulsifier 0.08% by weight
Na hydrogen carbonate 0.04% by weight
Acesulfame K 0.006% by weight
Sucralose 0.003% by weight
Fragrance 0.2% by weight
Remaining amount of water (manufacturing method)
A coffee beverage was prepared using the raw materials described in the above formulation. The powder raw materials of whole fat powder milk, skim milk powder, milk protein, sugar, emulsifier, sodium hydrogen carbonate, acesulfame K, and sucralose are separately added to water or hot water, stirred at 6000 rpm for 1 minute, and added as a solution after dissolution. did. After foaming during production, a total of 0.1% of defoaming agent (a mixture of Ethyl acetate and 2-Methyl-butanol) consisting of the same ingredients as the fragrance is added to the volume of the foam. When dropped by volume, the bubbles disappeared within 1 minute and 30 seconds. Then, the remaining amount after subtracting the defoaming agent was added dropwise as a fragrance, and the mixture was stirred at 6000 rpm for 1 minute to prepare a coffee beverage.

<Peach juice drink>
Fructose-glucose liquid sugar 10.5% by weight
Sugar 1.0% by weight
Peach turbid juice 3.0% by weight
Peach puree 11.0% by weight
Citric acid 0.1% by weight
Fragrance 0.2% by weight
Na citrate 0.02% by weight
Remaining amount of water (manufacturing method)
A peach juice beverage was prepared using the raw materials described in the above formulation. Fructose-glucose liquid sugar, sugar, peach turbid fruit juice, and peach puree were added, citric acid and Na citrate were separately added to water or hot water, stirred at 6000 rpm for 1 minute, and added as a solution after dissolution. After foaming was generated during production, the foam disappeared within 1 minute and 30 seconds when a defoaming agent (Ethyl acetate) containing the same component as the fragrance was dropped in a volume of 0.1% with respect to the volume of the foam. .. Then, the remaining amount after subtracting the defoaming agent was added dropwise as a flavor, and the mixture was stirred at 6000 rpm for 1 minute to prepare a peach juice beverage.

From the above, it was found that the defoaming effect by adding the composition of the present invention is clear, and that the defoaming effect can be exhibited without using a conventional general defoaming agent.

Claims (2)

For liquid raw materials of foods and drinks containing 1 or 2 or more selected from propanol, butanol, isobutanol, 2-methylbutanol, amyl alcohol, isoamyl alcohol, decanol, and dodecanol used as components of fragrances added to foods and drinks. Antifoaming agent. A defoaming method for adding a defoaming agent for a liquid raw material of a food or drink according to claim 1 to bubbles generated during the mixing step of the food or drink.