JPH04228040A - Liquid defoaming agent for food and method for using the same agent - Google Patents
Liquid defoaming agent for food and method for using the same agentInfo
- Publication number
- JPH04228040A JPH04228040A JP3099585A JP9958591A JPH04228040A JP H04228040 A JPH04228040 A JP H04228040A JP 3099585 A JP3099585 A JP 3099585A JP 9958591 A JP9958591 A JP 9958591A JP H04228040 A JPH04228040 A JP H04228040A
- Authority
- JP
- Japan
- Prior art keywords
- antifoaming agent
- liquid
- food
- liquid antifoaming
- antifoaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000002518 antifoaming agent Substances 0.000 title claims abstract description 120
- 239000007788 liquid Substances 0.000 title claims abstract description 58
- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims description 24
- 239000003795 chemical substances by application Substances 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 claims abstract description 40
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 34
- 239000000194 fatty acid Substances 0.000 claims abstract description 34
- 229930195729 fatty acid Natural products 0.000 claims abstract description 34
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 25
- 239000000787 lecithin Substances 0.000 claims abstract description 23
- 235000010445 lecithin Nutrition 0.000 claims abstract description 23
- 229940067606 lecithin Drugs 0.000 claims abstract description 23
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 21
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical group [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 57
- WWZKQHOCKIZLMA-UHFFFAOYSA-N octanoic acid Chemical group CCCCCCCC(O)=O WWZKQHOCKIZLMA-UHFFFAOYSA-N 0.000 claims description 38
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 28
- 239000000843 powder Substances 0.000 claims description 27
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 claims description 25
- 239000001095 magnesium carbonate Substances 0.000 claims description 25
- 229910000021 magnesium carbonate Inorganic materials 0.000 claims description 25
- 239000005635 Caprylic acid (CAS 124-07-2) Substances 0.000 claims description 19
- 229960002446 octanoic acid Drugs 0.000 claims description 19
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 19
- 235000013322 soy milk Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- 235000020183 skimmed milk Nutrition 0.000 claims description 13
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 12
- 235000011187 glycerol Nutrition 0.000 claims description 10
- 235000013527 bean curd Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000013353 coffee beverage Nutrition 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 235000021067 refined food Nutrition 0.000 claims description 6
- 235000016213 coffee Nutrition 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 244000299461 Theobroma cacao Species 0.000 claims description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 239000003085 diluting agent Substances 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000011230 binding agent Substances 0.000 claims description 2
- 125000004432 carbon atom Chemical group C* 0.000 claims description 2
- 239000005018 casein Substances 0.000 claims description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 2
- 235000021240 caseins Nutrition 0.000 claims description 2
- 235000020247 cow milk Nutrition 0.000 claims description 2
- 235000019225 fermented tea Nutrition 0.000 claims description 2
- 235000020251 goat milk Nutrition 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 235000021539 instant coffee Nutrition 0.000 claims description 2
- 235000013580 sausages Nutrition 0.000 claims description 2
- 239000004034 viscosity adjusting agent Substances 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 13
- 230000000694 effects Effects 0.000 abstract description 6
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 230000003254 anti-foaming effect Effects 0.000 description 61
- 239000000243 solution Substances 0.000 description 49
- 239000006260 foam Substances 0.000 description 18
- 238000003756 stirring Methods 0.000 description 18
- 239000000839 emulsion Substances 0.000 description 16
- 229920001296 polysiloxane Polymers 0.000 description 16
- -1 alkaline earth metal carbonates Chemical class 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 235000010469 Glycine max Nutrition 0.000 description 11
- 244000068988 Glycine max Species 0.000 description 11
- 238000005187 foaming Methods 0.000 description 11
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 10
- 235000006468 Thea sinensis Nutrition 0.000 description 10
- 229940083466 soybean lecithin Drugs 0.000 description 10
- 239000000654 additive Substances 0.000 description 9
- 238000009835 boiling Methods 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 7
- 239000011259 mixed solution Substances 0.000 description 7
- 235000012424 soybean oil Nutrition 0.000 description 7
- 239000003549 soybean oil Substances 0.000 description 7
- 102000011632 Caseins Human genes 0.000 description 5
- 108010076119 Caseins Proteins 0.000 description 5
- 235000020279 black tea Nutrition 0.000 description 5
- 235000020333 oolong tea Nutrition 0.000 description 5
- 235000015067 sauces Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- GHVNFZFCNZKVNT-UHFFFAOYSA-N decanoic acid Chemical compound CCCCCCCCCC(O)=O GHVNFZFCNZKVNT-UHFFFAOYSA-N 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 229940080237 sodium caseinate Drugs 0.000 description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 240000001417 Vigna umbellata Species 0.000 description 3
- 235000011453 Vigna umbellata Nutrition 0.000 description 3
- 239000010775 animal oil Substances 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 239000004088 foaming agent Substances 0.000 description 3
- 235000015110 jellies Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 235000006089 Phaseolus angularis Nutrition 0.000 description 2
- 240000007098 Vigna angularis Species 0.000 description 2
- 235000010711 Vigna angularis Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000969 carrier Substances 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- FUZZWVXGSFPDMH-UHFFFAOYSA-N hexanoic acid Chemical compound CCCCCC(O)=O FUZZWVXGSFPDMH-UHFFFAOYSA-N 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000004094 surface-active agent Substances 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 241000283153 Cetacea Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 235000011010 calcium phosphates Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000014156 coffee whiteners Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は、豆腐または豆乳の製造
工程、加工乳製品の製造工程、茶の加工品の製造工程、
その他各種食品の製造工程において発生する泡立ちを抑
制する為に添加される食品用液状消泡剤に関するもので
ある。また本発明は、食品用液状消泡剤の有用な使用方
法にも関するものである。[Industrial Application Field] The present invention relates to the manufacturing process of tofu or soy milk, the manufacturing process of processed dairy products, the manufacturing process of processed tea products,
The present invention relates to liquid antifoaming agents for foods that are added to suppress foaming that occurs during the manufacturing process of various other foods. The present invention also relates to useful methods of using liquid antifoaming agents for foods.
【０００２】0002
【従来の技術】各種食品の製造もしくは加工に当たって
は、その工程中に泡を発生するものがあるが、泡の発生
は生産性や製品の品質を著しく低下させる原因となる。BACKGROUND OF THE INVENTION Foam is generated during the manufacturing or processing of various foods, and the generation of foam causes a significant decrease in productivity and product quality.
【０００３】例えば古くから行なわれている豆腐の一般
的製造工程においては、大豆を水に浸して細かく砕いた
「ご」を煮釜で加熱してからおからを除くことが行なわ
れているが、この加熱の際の泡立ち、或は加熱した「ご
」からおからを除いた豆乳の泡立ちは、取扱い工程で種
々の不都合（例えば煮釜からのこぼれ落ち）を招く。[0003] For example, in the general manufacturing process of tofu, which has been practiced for a long time, soybeans are soaked in water and finely ground, called "go", which is heated in a boiling pot, and then the okara is removed. This foaming during heating, or the foaming of soybean milk obtained by removing okara from the heated rice, causes various inconveniences during the handling process (for example, spilling from the boiling pot).
【０００４】その為これらの泡立ちを抑制する為各種の
消泡剤が開発されている。[0004] Therefore, various antifoaming agents have been developed to suppress these foaming.
【０００５】例えば特公昭６２−５３１３７号には、低
級脂肪酸ジグリセリドの１種または２種以上の混合物か
らなる食品用消泡剤について示されている。また特開昭
６０−８３５５９号には、ポリリシノール酸エステル類
、大豆りん脂質、炭酸カルシウムや燐酸カルシウム等の
塩類および動植物油脂を必須成分とする豆腐用消泡剤に
ついて示されている。更に、特公昭５１−２２９１４号
には、動植物油、りん脂質、炭酸カルシウム化合物等の
３成分を混合した消泡剤について示されている。For example, Japanese Patent Publication No. Sho 62-53137 discloses an antifoaming agent for foods comprising one or a mixture of two or more lower fatty acid diglycerides. Further, JP-A No. 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 oils and fats as essential components. Further, Japanese Patent Publication No. 51-22914 discloses an antifoaming agent containing a mixture of three components such as animal and vegetable oils, phospholipids, and calcium carbonate compounds.
【０００６】ところで近年に至り、吸水大豆に水を加え
て磨砕したものを常温下に濾過し、豆乳とおからを分離
してから豆乳を加熱するという方法が開発され普及して
いるが、この方法においても前記分離工程中、或は前記
分離後の取扱い工程中（例えばパイプラインによる輸送
工程中）に泡立ちを生じ、種々の不都合（例えば豆乳を
煮釜に送る配管内に気泡が入り、ポンプの消耗を早めた
り、豆乳の貯蔵タンクから泡が溢れる等の問題）が発生
している。ところで従来の消泡剤の殆んどは、加熱状態
における泡立ち抑制を中心課題として開発されたもので
あり、高温条件下に溶解するものであれば良く、いずれ
の消泡剤でもある程度の効果は発揮していた。しかし常
温下でおからの分離を行う上記改良法においては、従来
の消泡剤が十分に溶解しないため消泡効果は殆ど期待さ
れない。こうしたことから常温条件下にあっても優れた
消泡効果を発揮する消泡剤が望まれる様になっている。[0006]In recent years, however, a method has been developed and spread that involves adding water to water-absorbing soybeans, grinding the resultant, filtering it at room temperature, separating soymilk and okara, and then heating the soymilk. In this method, foaming occurs during the separation process or during the handling process after the separation (for example, during the transportation process by pipeline), resulting in various inconveniences (for example, air bubbles enter the piping that transports soymilk to the boiling pot, and the pump Problems such as accelerated consumption of soy milk and foam overflowing from the soy milk storage tank are occurring. By the way, most of the conventional antifoaming agents were developed with the central objective of suppressing foaming under heating conditions, and any antifoaming agent is fine as long as it dissolves under high temperature conditions, and all antifoaming agents are effective to some extent. He was demonstrating. However, in the above -mentioned improvement method, which separates Okui at room temperature, there is almost no anticipation effect because the conventional foaming agent does not dissolve sufficiently. For these reasons, antifoaming agents that exhibit excellent antifoaming effects even under room temperature conditions have become desirable.
【０００７】ところでこの様な消泡剤は、豆腐や豆乳の
製造工程に限らず、例えば下記に示す様々な製造工程に
おける泡立ちを防止するという観点からも必要であり、
様々な食品製造分野において優れた消泡効果を発揮する
消泡剤の開発が望まれている。By the way, such an antifoaming agent is necessary not only in the manufacturing process of tofu and soy milk, but also from the viewpoint of preventing foaming in various manufacturing processes shown below, for example.
It is desired to develop antifoaming agents that exhibit excellent antifoaming effects in various food manufacturing fields.
【０００８】（ａ） 牛乳や山羊乳を用いたアイスミッ
クスパウダー，全粉乳，脱脂粉乳，調整粉乳およびカゼ
イン等の製造工程、およびこれらを用いた加工食品（例
えばアイスクリーム，アイスミルク，ラクトアイス，ア
イスキャンデー，プリン，コーヒーホワイトナー，ヨー
グルト飲料など）の製造工程。
（ｂ） コーヒー飲料，インスタントコーヒー，コーヒ
ー粉末の製造工程、およびこれらを用いた加工食品の製
造工程。
（ｃ） カカオ豆の加工工程（即ち、ココア粉末やココ
ア飲料の製造工程）。
（ｄ） 緑茶類（せん茶，抹茶等），発酵茶類（紅茶，
ウーロン茶等）等の茶の製造工程、およびこれらの粉末
、抽出液を用いた加工食品の製造工程。
（ｅ） ハム・ソーセージ製造時の結着剤（填料）配合
工程。
（ｆ） 小豆を用いた製あん工程。
（ｇ） 大豆，いんげん豆，そら豆等を用いた煮豆の製
造工程。
（ｈ） その他各種食品の製造工程（例えばいも類を用
いた食品の製造工程，ウスターソースの製造工程，ゼリ
ーの製造工程等）。(a) Manufacturing process of ice mix powder, whole milk powder, skim milk powder, modified milk powder, casein, etc. using cow's milk or goat's milk, and processed foods using these (such as ice cream, ice milk, lacto ice, ice cream) Manufacturing process of candy, pudding, coffee whitener, yogurt drinks, etc.) (b) Manufacturing process of coffee drinks, instant coffee, coffee powder, and manufacturing process of processed foods using these. (c) Processing of cocoa beans (i.e., production of cocoa powder and cocoa beverages). (d) Green teas (sencha, matcha, etc.), fermented teas (black tea,
The manufacturing process of tea such as oolong tea, etc., and the manufacturing process of processed foods using these powders and extracts. (e) Binder (filler) blending process during ham and sausage production. (f) An bean paste making process using red beans. (g) Manufacturing process of boiled beans using soybeans, kidney beans, fava beans, etc. (h) Other various food manufacturing processes (for example, food manufacturing processes using potatoes, Worcestershire sauce manufacturing processes, jelly manufacturing processes, etc.).
【０００９】[0009]
【発明が解決しようとする課題】本発明はこうした状況
のもとでなされたものであって、その目的は、様々な食
品の製造または加工工程において、加熱時はもとより常
温時においても優れた消泡効果を発揮し得る様な食品用
液状消泡剤を提供することにある。また本発明の他の目
的は、上記の様な液状消泡剤の有用な使用方法を提供す
ることにある。SUMMARY OF THE INVENTION The present invention was made under these circumstances, and its purpose is to provide an excellent extinguisher not only during heating but also at room temperature in various food manufacturing or processing steps. An object of the present invention is to provide a liquid antifoaming agent for food that can exhibit a foaming effect. Another object of the present invention is to provide a useful method for using the liquid antifoaming agent as described above.
【００１０】0010
【課題を解決する為の手段】上記目的を達成し得た本発
明とは、低級脂肪酸ジグリセリドおよびレシチンの他、
無機質担体を含有したものである点に要旨を有する食品
用液状消泡剤である。上記の食品用液状消泡剤は、豆腐
や豆乳の製造工程中に発生する泡立ちを抑制するのに有
効であるのは勿論のこと、他の食品の消泡剤としても有
効である。また対象とする食品によっては［例えば前述
した（ａ） 〜（ｈ） の各種食品］、低級脂肪酸ジグ
リセリドおよびレシチン、または低級脂肪酸ジグリセリ
ドおよび無機質担体の様に、２成分系としても消泡効果
が認められる。尚これらの消泡剤を使用するに当たって
は、上記各食品の製造工程中の任意の時期（または配合
工程以前）に適当量を添加すればよい。[Means for Solving the Problems] The present invention, which has achieved the above object, includes lower fatty acid diglycerides and lecithin, as well as
This liquid antifoaming agent for food is characterized by containing an inorganic carrier. The above liquid antifoaming agent for foods is effective not only for suppressing foaming generated during the manufacturing process of tofu and soymilk, but also as an antifoaming agent for other foods. In addition, depending on the target food [e.g., various foods listed in (a) to (h) above], antifoaming effects have been observed even with two-component systems, such as lower fatty acid diglycerides and lecithin, or lower fatty acid diglycerides and inorganic carriers. It will be done. When using these antifoaming agents, an appropriate amount may be added at any time during the manufacturing process (or before the blending process) of each of the above-mentioned foods.
【００１１】[0011]
【作用】本発明者らは、様々な食品の製造工程において
常温下でも優れた消泡効果を発揮する消泡剤について様
々な角度から検討した。その結果、（イ） 低級脂肪酸
ジグリセリド、（ロ） レシチン、および（ハ） 無機
質担体の３者を併用すれば、常温下においても優れた消
泡効果を発揮し得ることを見出し、本発明を完成するに
至った。[Function] The present inventors have studied from various angles an antifoaming agent that exhibits an excellent antifoaming effect even at room temperature in various food manufacturing processes. As a result, it was discovered that an excellent antifoaming effect can be achieved even at room temperature by using the following three components: (a) lower fatty acid diglyceride, (b) lecithin, and (c) an inorganic carrier, and the present invention was completed. I ended up doing it.
【００１２】本発明は、上記（イ） 〜（ハ） の３つ
の成分を併用することを基本とするものであるが、上述
の如く食品の種類によっては、■低級脂肪酸ジグリセリ
ドとレシチンの組合せ、■低級脂肪酸ジグリセリドと無
機質担体の組合せの如く、２成分だけを用いても効果的
な場合のあることが分かった。尚上記３成分は夫々単独
では消泡効果が発揮されないが、低級脂肪酸ジグリセリ
ドと、レシチンおよび／または無機質担体を併用するこ
とによって、それら２者または３者の相乗効果によって
優れた消泡効果を発揮するに至ったことは驚くべきこと
である。The present invention is based on the combination of the three ingredients (a) to (c) above, but as mentioned above, depending on the type of food, (i) a combination of lower fatty acid diglyceride and lecithin; (2) It has been found that the use of only two components can be effective in some cases, such as a combination of lower fatty acid diglyceride and an inorganic carrier. Each of the above three components does not exhibit an antifoaming effect when used alone, but when lower fatty acid diglyceride is used in combination with lecithin and/or an inorganic carrier, an excellent antifoaming effect is achieved due to the synergistic effect of these two or three components. It's amazing what happened.
【００１３】本発明の消泡剤は上記３成分（または２成
分）を併用することによって液状で提供されるが、この
様な液状消泡剤は、例えば常温の豆乳や「ご」とも混合
し易く、従って使い易く常温下においても優れた消泡効
果を発揮する。尚本発明の消泡剤は、上述の如く常温時
にその効果を発揮するだけでなく、高温下の使用も可能
であり、従って例えば加熱後におからを分離する様な旧
来の製造方法においても優れた消泡効果を発揮する。[0013] The antifoaming agent of the present invention can be provided in liquid form by using the above three components (or two components) together, but such a liquid antifoaming agent can also be mixed with, for example, soy milk or "go" at room temperature. It is easy to use, therefore, it is easy to use and exhibits an excellent antifoaming effect even at room temperature. The antifoaming agent of the present invention not only exhibits its effect at room temperature as described above, but also can be used at high temperatures, and therefore is excellent even in conventional production methods, such as separating okara after heating. Demonstrates antifoaming effect.
【００１４】本発明で用いる低級脂肪酸ジグリセリドは
、カプロン酸、カプリル酸、カプリン酸、ラウリル酸等
の炭素数６〜１２の低級脂肪酸とグリセリンをエステル
化反応して得られる液状のものであり、これらは単独ま
たは２種以上を併用して用いることができる。尚本発明
の消泡剤中の低級脂肪酸ジグリセリドの含有量は５〜９
６重量％程度（後述する食用油や添加剤を併用する場合
は、これらを含めた全消泡剤に対する割合、以下同じ）
が適当である。The lower fatty acid diglyceride used in the present invention is a liquid obtained by esterifying a lower fatty acid having 6 to 12 carbon atoms, such as caproic acid, caprylic acid, capric acid, or lauric acid, with glycerin. These can be used alone or in combination of two or more. The content of lower fatty acid diglyceride in the antifoaming agent of the present invention is 5 to 9.
Approximately 6% by weight (if edible oil and additives described below are used together, the proportion including these to the total antifoaming agent; the same applies hereinafter)
is appropriate.
【００１５】本発明はこの様な液状成分を用いることに
よって、後述の無機質担体を用いた場合でも全体として
懸濁状とすることができ、本発明の目的を達成すること
に寄与し得たのである。[0015] By using such a liquid component, the present invention can be made into a suspension as a whole even when an inorganic carrier as described below is used, contributing to achieving the object of the present invention. be.
【００１６】また本発明で用いるレシチンは、大豆レシ
チン、卵黄レシチンの様な天然のレシチンの他、合成レ
シチンを用いることもできる。尚レシチンの含有量は２
〜７０重量％程度が適当である。本発明の前記レシチン
は一般に液状として入手し得るが、固形のものであって
も良い。In addition to natural lecithin such as soybean lecithin and egg yolk lecithin, synthetic lecithin can also be used as the lecithin used in the present invention. The lecithin content is 2
Approximately 70% by weight is appropriate. The lecithin of the present invention is generally available in liquid form, but may also be in solid form.
【００１７】本発明で用いる無機質担体としては、炭酸
カルシウム，水酸化カルシウム，炭酸マグネシウム，第
３燐酸カルシウム等が例示されるが、これらは単独で用
いてもよいし、併用してもよい。無機質担体のうち、好
ましいのは炭酸アルカリ土類金属塩であり、より好まし
いのは炭酸カルシウムおよび炭酸マグネシウムである。
また無機質担体の含有量は２〜２５重量％程度が適当で
ある。Examples of the inorganic carrier used in the present invention include calcium carbonate, calcium hydroxide, magnesium carbonate, and tertiary calcium phosphate, which 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. Further, the content of the inorganic carrier is suitably about 2 to 25% by weight.
【００１８】本発明の消泡剤は、食用油を希釈剤として
併用することも可能であり、これによってより取扱い性
の優れた液状消泡剤とすることが可能となる。本発明で
用いることのできる食用油は液状で食用可能なものであ
れば良く、例えば大豆油、大豆白絞油、菜種油、やし油
、パーム油、米ぬか油等の植物油、鯨脂、いわし油等の
動物油等が挙げられる。[0018] The antifoaming agent of the present invention can also be used in combination with edible oil as a diluent, thereby making it possible to form a liquid antifoaming agent with better handling properties. Edible oils that can be used in the present invention may be liquid and edible, such as vegetable oils such as soybean oil, white soybean oil, rapeseed oil, coconut oil, palm oil, and rice bran oil, whale fat, and sardine oil. and other animal oils.
【００１９】本発明の消泡剤には、上記各成分の他、粘
度調整の目的で各種の添加剤を含有させることができる
。この様な添加剤としては、脂肪酸モノグリセリド、庶
糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、硬
化油等が挙げられる。尚例示した添加剤のうち、庶糖脂
肪酸エステルは粘度を下げる為のものであり、他は粘度
を上げる為のものである。In addition to the above-mentioned components, the antifoaming agent of the present invention may contain various additives for the purpose of adjusting viscosity. Examples of such additives include fatty acid monoglycerides, sucrose fatty acid esters, polyglycerin fatty acid esters, and hydrogenated oils. Among the exemplified additives, the sucrose fatty acid ester is used to lower the viscosity, and the others are used to increase the viscosity.
【００２０】尚本発明の液状消泡剤は、上述の趣旨から
明らかな様に、豆腐や豆乳の製造の場合だけに限らず、
前述した各種食品［前記（ａ） 〜（ｈ）の各種食品］
の製造の際に好適に用いることができ、前記（ａ） 〜
（ｈ） の各種食品の様な場合は、低級脂肪酸ジグリセ
リドと、レシチンンまたは無機質担体の２成分でよいが
、豆腐や豆乳の製造工程で用いる消泡剤としては、上記
３成分を含有したものを用いるのがよい。As is clear from the above-mentioned purpose, the liquid antifoaming agent of the present invention is applicable not only to the production of tofu and soymilk.
Various foods mentioned above [various foods mentioned in (a) to (h) above]
It can be suitably used in the production of (a) to
In the case of various foods (h), two components, lower fatty acid diglyceride and lecithin or an inorganic carrier, may be used; however, as an antifoaming agent used in the manufacturing process of tofu or soy milk, one containing the above three components may be used. Good to use.
【００２１】本発明の消泡剤を添加する時期にも一切制
限はなく、食品素材の溶解時や撹拌時、或は商品として
の最終段階（例えば包装時）等、任意の時期を選んで使
用すればよい。例えば豆腐製造工程においては、■吸水
大豆に水を加えて常温下に磨砕する段階、■磨砕した「
ご」を常温下に取扱っておからを分離する段階、■豆乳
とおからに分離した後の豆乳の段階、或は■「ご」を加
熱する段階等のいずれであってもよい。また本発明の消
泡剤の添加割合についても制限はないが、０．００１
〜０．１ 重量％程度である。[0021] There is no restriction on the timing of adding the antifoaming agent of the present invention, and it can be used at any time such as when dissolving or stirring food materials, or at the final stage of product production (for example, during packaging). do it. For example, in the tofu manufacturing process, there is a step in which water is added to water-absorbed soybeans and ground at room temperature, and ■ the ground
The process may include any of the steps of handling the rice at room temperature and separating the okara, (2) the soymilk stage after separating the soybean milk and okara, or (2) heating the rice. There is also no limit to the addition ratio of the antifoaming agent of the present invention, but 0.001
~0.1% by weight.
【００２２】尚本発明の消泡剤を使用するに当たっては
、上記各種成分および添加剤を適当に混合して用いても
適度に分散するが、界面活性剤等の例えば乳化剤を添加
したり、乳化工程を加える等して、水に分散し易い様に
製剤化して使用することも好ましい実施態様として挙げ
ることができる。When using the antifoaming agent of the present invention, the above-mentioned various components and additives may be appropriately mixed and dispersed appropriately, but it is also possible to disperse the antifoaming agent by adding an emulsifier such as a surfactant, or by adding an emulsifier such as a surfactant. A preferred embodiment is to add a step or the like to form a formulation that is easily dispersible in water.
【００２３】本発明の消泡剤を調製する手順については
限定するものではないが、例えば下記の手順で行なうこ
とができる。まず大豆油等の希釈剤とカプリル酸ジグリ
セリドの所定量を適温下（例えば６０℃程度）に溶解撹
拌した後、グリセリン脂肪酸エステルや庶糖脂肪酸エス
テル等の粘度調整剤を添加し、引き続きレシチンを混合
してから適温下（例えば５５℃程度）に無機質担体を添
加混合し、３０℃程度に冷却して製品とする。次に、試
験例を示す。Although the procedure for preparing the antifoaming agent of the present invention is not limited, it can be carried out, for example, by the following procedure. First, a diluent such as soybean oil and a predetermined amount of caprylic acid diglyceride are dissolved and stirred at an appropriate temperature (for example, around 60°C), then a viscosity modifier such as glycerin fatty acid ester or sucrose fatty acid ester is added, and then lecithin is mixed. Then, an inorganic carrier is added and mixed at an appropriate temperature (for example, about 55°C), and the mixture is cooled to about 30°C to form a product. Next, a test example will be shown.
【００２４】試験例１吸水大豆２００ｇに水３５０ｍｌ
を加え、ミキサーで磨砕後、豆乳とおからに分離した。
分離した豆乳３００ｍｌを５００ｍｌ容量のビーカーに
入れると共に、下記表１の各成分を消泡剤として添加し
（但しＮｏ． １は無添加）、ハンドミキサーで２分間
撹拌し、豆乳を泡立てた。そして１分間静置した後の泡
の高さを測定したところ、表２に示す結果が得られた。Test Example 1 200g of water-absorbed soybeans and 350ml of water
was added, and after grinding with a mixer, it was separated into soy milk and okara. 300 ml of the separated soy milk was placed in a 500 ml beaker, and each component listed in Table 1 below was added as an antifoaming agent (however, No. 1 was not added), and the mixture was stirred with a hand mixer for 2 minutes to foam the soy milk. The height of the bubbles after being allowed to stand for 1 minute was measured, and the results shown in Table 2 were obtained.
【００２５】[0025]
【表１】[Table 1]
【００２６】[0026]
【表２】[Table 2]
【００２７】表２から明らかである様に、本発明の要件
を満足する消泡剤（試験Ｎｏ． ７）は、低温時におい
ても優れた消泡効果を発揮している。また本発明の必須
成分のいずれを欠いても希望する消泡効果を達成するこ
とはできない。尚本発明の消泡剤において、炭酸カルシ
ウムの代わりに炭酸マグネシウムや第３燐酸カルシウム
を用いても、同様の消泡効果が認められた。As is clear from Table 2, the antifoaming agent (Test No. 7) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even at low temperatures. Moreover, even if any of the essential components of the present invention are missing, the desired antifoaming effect cannot be achieved. In the antifoaming agent of the present invention, similar antifoaming effects were observed even when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００２８】試験例２吸水大豆１２．５Ｋｇに水２５リ
ットルを加え、大豆を磨砕した磨砕物に、下記表３の各
成分を消泡剤として添加し（但しＮｏ． ９は無添加）
、煮釜で蒸煮したときの釜での泡の高さを測定した。そ
の結果を表４に示す。Test Example 2 25 liters of water was added to 12.5 kg of water-absorbed soybeans, and each component in Table 3 below was added as an antifoaming agent to the ground product obtained by grinding the soybeans (however, No. 9 was not added).
, the height of foam in the boiling pot was measured when it was steamed in a boiling pot. The results are shown in Table 4.
【００２９】[0029]
【表３】[Table 3]
【００３０】[0030]
【表４】[Table 4]
【００３１】表４から明らかである様に、本発明の要件
を満足する消泡剤（試験Ｎｏ． １５）は、高温時にお
いても従来品と比較して優れた消泡効果を発揮している
ことが分かる。また本発明の消泡剤において炭酸カルシ
ウムの代わりに炭酸マグネシウムや第３燐酸カルシウム
を用いても、同様の消泡効果が認められた。As is clear from Table 4, the antifoaming agent (Test No. 15) that satisfies the requirements of the present invention exhibits superior antifoaming effects compared to conventional products even at high temperatures. I understand that. Furthermore, similar antifoaming effects were observed even when magnesium carbonate or tertiary calcium phosphate was used in place of calcium carbonate in the antifoaming agent of the present invention.
【００３２】試験例３カゼインナトリウム３％溶液３０
０ｍｌを５００ｍｌ容量のビーカーに入れると共に、下
記表５の各成分を消泡剤として添加し（但しＮｏ． １
７は無添加）、ハンドミキサーで２分間撹拌し、カゼイ
ンナトリウム溶液を泡立てた。撹拌終了直後の泡の高さ
を測定したところ、表６に示す結果が得られた。Test Example 3 Sodium caseinate 3% solution 30
0 ml into a 500 ml beaker, and each component in Table 5 below was added as an antifoaming agent (however, No. 1
7 (no additive)) and stirred with a hand mixer for 2 minutes to foam the sodium caseinate solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 6 were obtained.
【００３３】[0033]
【表５】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 5] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００３４】[0034]
【表６】[Table 6]
【００３５】表６から明らかである様に、本発明の要件
を満足する消泡剤（試験Ｎｏ． ２４）は、カゼインナ
トリウム溶液に対しても優れた消泡効果を発揮している
ことが分かる。またカゼインナトリウム溶液の泡立ちに
対しては、カプリル酸ジグリセリドにレシチンまたは炭
酸カルシウムのいずれかを添加した２成分であっても（
試験Ｎｏ． ２２，２３）消泡効果のあることが分かる
。尚試験Ｎｏ． ２２，２４の消泡剤において、炭酸カ
ルシウムの代わりに炭酸マグネシウムや第３燐酸カルシ
ウムを用いても同様の消泡効果が認められた。As is clear from Table 6, the antifoaming agent (Test No. 24) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on sodium caseinate solutions. . In addition, for the foaming of sodium caseinate solution, even if the two components are caprylic acid diglyceride and either lecithin or calcium carbonate (
Test No. 22, 23) It can be seen that there is an antifoaming effect. Furthermore, test no. In antifoaming agents Nos. 22 and 24, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００３６】試験例４チーズホエー蛋白質の濃縮物（Ｗ
ＰＣ）の３％溶液３００ｍｌを５００ｍｌ容量のビーカ
ーに入れると共に、下記表７の各成分を消泡剤として添
加し（但しＮｏ． ２５は無添加）、ハンドミキサーで
２分間撹拌し、ＷＰＣ溶液を泡立てた。撹拌終了直後の
泡の高さを測定したところ、表８に示す結果が得られた
。Test Example 4 Cheese whey protein concentrate (W
Pour 300 ml of a 3% solution of PC) into a 500 ml beaker, add each component in Table 7 below as an antifoaming agent (however, No. 25 is not added), stir for 2 minutes with a hand mixer, and dissolve the WPC solution. Lathered. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 8 were obtained.
【００３７】[0037]
【表７】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 7] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００３８】[0038]
【表８】[Table 8]
【００３９】表８から明らかである様に、本発明の要件
を満足する消泡剤（試験Ｎｏ． ３２）は、ＷＰＣ溶液
に対しても優れた消泡効果を発揮していることが分かる
。またカプリル酸ジグリセリドにレシチンまたは炭酸カ
ルシウムのいずれかを添加した２成分であっても（試験
Ｎｏ． ３０，３１）消泡効果のあることが分かる。尚
試験Ｎｏ． ３０，３２の消泡剤において炭酸カルシウ
ムの代わりに炭酸マグネシウムや第３燐酸カルシウムを
用いても同様の消泡効果が認められた。As is clear from Table 8, the antifoaming agent (Test No. 32) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect on WPC solutions as well. Furthermore, it can be seen that even two components in which either lecithin or calcium carbonate is added to caprylic acid diglyceride (Test Nos. 30 and 31) have an antifoaming effect. Furthermore, test no. Similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used in place of calcium carbonate in antifoaming agents No. 30 and 32.
【００４０】試験例５市販のコーヒー豆２００ｇを粉砕
し、熱湯３リットルで抽出したコーヒー抽出溶液を室温
まで冷却した。この溶液３００ｍｌを５００ｍｌ容量の
ビーカーに入れると共に、下記表９の各成分を消泡剤と
して添加し（但しＮｏ． ３３は無添加）、ハンドミキ
サーで２分間撹拌し、コーヒー溶液を泡立てた。撹拌終
了直後の泡の高さを測定したところ、表１０に示す結果
が得られた。Test Example 5 200 g of commercially available coffee beans were crushed and extracted with 3 liters of boiling water, and the coffee extract solution was cooled to room temperature. 300 ml of this solution was placed in a 500 ml beaker, and each component in Table 9 below was added as an antifoaming agent (however, No. 33 was not added), and the mixture was stirred for 2 minutes with a hand mixer to foam the coffee solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 10 were obtained.
【００４１】[0041]
【表９】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 9] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００４２】[0042]
【表１０】[Table 10]
【００４３】表１０から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ４０）は、コーヒー
抽出溶液に対しても優れた消泡効果を発揮していること
が分かる。また２成分（試験Ｎｏ． ３８，３９）であ
っても、消泡効果が認められた。尚試験Ｎｏ． ３８，
４０の消泡剤において炭酸カルシウムの代わりに炭酸マ
グネシウムや第３燐酸カルシウムを用いても同様の消泡
効果が認められた。As is clear from Table 10, it can be seen that the antifoaming agent (Test No. 40) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on coffee extract solutions. . Moreover, even with two components (Test Nos. 38 and 39), antifoaming effects were observed. Furthermore, test no. 38,
Similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used in place of calcium carbonate in No. 40 antifoaming agent.
【００４４】試験例６卵白粉末１０％溶液３００ｍｌを
５００ｍｌ容量のビーカーに入れると共に、表１１の各
成分を消泡剤として添加し（但しＮｏ． ４１は無添加
）、ハンドミキサーで２分間撹拌し、卵白粉末溶液を泡
立てた。
撹拌終了直後の泡の高さを測定したところ、表１２に示
す結果が得られた。Test Example 6 300 ml of a 10% solution of egg white powder was placed in a 500 ml beaker, and each component listed in Table 11 was added as an antifoaming agent (however, no addition was made to No. 41), and the mixture was stirred for 2 minutes with a hand mixer. , whisked the egg white powder solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 12 were obtained.
【００４５】[0045]
【表１１】
＊シリコーン乳剤：信越化学工業「シリカペット」（商
品名）[Table 11] *Silicone emulsion: Shin-Etsu Chemical "Silicapet" (product name)
【００４６】[0046]
【表１２】[Table 12]
【００４７】表１２から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ４７）は、卵白粉末
溶液に対しても優れた消泡効果を発揮していることが分
かる。またカプリル酸ジグリセリドと大豆レシチンの２
成分であっても、若干の消泡効果が認められた。尚試験
Ｎｏ． ４７の消泡剤において、炭酸カルシウムの代わ
りに炭酸マグネシウムや第３燐酸カルシウムを用いても
同様の消泡効果が認められた。As is clear from Table 12, the antifoaming agent (Test No. 47) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on egg white powder solutions. . In addition, caprylic acid diglyceride and soybean lecithin
A slight antifoaming effect was observed even with the ingredients. Furthermore, test no. In No. 47 antifoaming agent, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００４８】試験例７小豆５００ｇを水で洗浄後、鍋に
水２．５ リットルと共に入れ加熱した。沸騰したら火
を弱めそのまま２時間加熱した後室温まで冷却後小豆と
煮汁の総重量が４Ｋｇになるように水を加え調整した。
この液（小豆を含む）を家庭用ミキサーで粉砕した液３
００ｍｌを５００ｍｌ容量のビーカーに入れると共に、
表１３の各成分を消泡剤として添加し（但しＮｏ． ４
８は無添加）、ハンドミキサーで２分間撹拌し液を泡立
てた。撹拌終了直後の泡の高さを測定したところ、表１
４に示す結果が得られた。Test Example 7 After washing 500 g of adzuki beans with water, they were placed in a pot with 2.5 liters of water and heated. Once it boiled, the heat was lowered and the mixture was heated for 2 hours. After cooling to room temperature, water was added so that the total weight of the red beans and broth was 4 kg. This liquid (including adzuki beans) was ground with a household mixer.Liquid 3
Pour 00ml into a 500ml beaker and
Each component in Table 13 was added as an antifoaming agent (however, No. 4
No additives were added in No. 8), and the mixture was stirred for 2 minutes using a hand mixer to foam the liquid. The height of the bubbles was measured immediately after stirring, and the results are shown in Table 1.
The results shown in 4 were obtained.
【００４９】[0049]
【表１３】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 13] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００５０】[0050]
【表１４】[Table 14]
【００５１】表１４から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ５５）は、小豆の煮
汁に対しても優れた消泡効果を発揮していることが分か
る。
また２成分（試験Ｎｏ． ５３，５４）であっても消泡
効果が認められた。尚試験Ｎｏ． ５３，５５の消泡剤
において、炭酸マグネシウムの代わりに炭酸カルシウム
や第３燐酸カルシウムを用いても同様の消泡効果が認め
られた。As is clear from Table 14, it can be seen that the antifoaming agent (Test No. 55) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on red bean broth. . Moreover, even with two components (Test Nos. 53 and 54), antifoaming effects were observed. Furthermore, test no. In antifoaming agents No. 53 and 55, similar antifoaming effects were observed when calcium carbonate or tertiary calcium phosphate was used instead of magnesium carbonate.
【００５２】試験例８脱脂粉乳１０％溶液３００ｍｌを
５００ｍｌ容量のビーカーに入れると共に、表１５の各
成分を消泡剤として添加し（但しＮｏ． ５６は無添加
）、ハンドミキサーで２分間撹拌し、脱脂粉乳溶液を泡
立てた。
撹拌終了直後の泡の高さを測定したところ、表１６に示
す結果が得られた。Test Example 8 300 ml of a 10% skim milk powder solution was placed in a 500 ml beaker, and each component in Table 15 was added as an antifoaming agent (however, No. 56 was not added), and stirred for 2 minutes with a hand mixer. , whisked skim milk powder solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 16 were obtained.
【００５３】[0053]
【表１５】
＊シリコーン乳剤：信越化学工業「シリカペット」（商
品名）[Table 15] *Silicone emulsion: Shin-Etsu Chemical "Silicapet" (product name)
【００５４】[0054]
【表１６】[Table 16]
【００５５】表１６から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ６３）は、脱脂粉乳
溶液に対しても優れた消泡効果を発揮していることが分
かる。また２成分（試験Ｎｏ． ６１，６２）であって
も消泡効果が認められた。尚試験Ｎｏ． ６１，６３の
消泡剤において、炭酸カルシウムの代わりに炭酸マグネ
シウムや第３燐酸カルシウムを用いても同様の消泡効果
が認められた。As is clear from Table 16, the antifoaming agent (Test No. 63) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on skim milk powder solutions. . Moreover, even with two components (Test Nos. 61 and 62), antifoaming effects were observed. Furthermore, test no. In antifoaming agents No. 61 and 63, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００５６】試験例９抹茶３％溶液３００ｍｌを５００
ｍｌ容量のビーカーに入れると共に、表１７の各成分を
消泡剤として添加し（但しＮｏ． ６４は無添加）、ハ
ンドミキサーで２分間撹拌し、抹茶溶液を泡立てた。撹
拌終了直後の泡の高さを測定したところ、表１８に示す
結果が得られた。Test Example 9 300ml of matcha 3% solution
The matcha solution was placed in a beaker with a capacity of 1 ml, and each component shown in Table 17 was added as an antifoaming agent (however, No. 64 was not added), and the matcha solution was stirred for 2 minutes with a hand mixer to foam the matcha solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 18 were obtained.
【００５７】[0057]
【表１７】
＊シリコーン乳剤：信越化学工業「シリカペット」（商
品名）[Table 17] *Silicone emulsion: Shin-Etsu Chemical "Silicapet" (product name)
【００５８】[0058]
【表１８】[Table 18]
【００５９】表１８から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ７１）は、抹茶溶液
に対しても優れた消泡効果を発揮していることが分かる
。また２成分（試験Ｎｏ． ６９，７０）であっても消
泡効果が認められた。尚試験Ｎｏ． ６９，７１の消泡
剤において、炭酸カルシウムの代わりに炭酸マグネシウ
ムや第３燐酸カルシウムを用いても同様の消泡効果が認
められた。As is clear from Table 18, the antifoaming agent (Test No. 71) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on matcha solutions. Moreover, even with two components (Test Nos. 69 and 70), antifoaming effects were observed. Furthermore, test no. In antifoaming agents No. 69 and 71, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００６０】試験例１０市販のウスターソース溶液３０
０ｍｌを５００ｍｌ容量のビーカーに入れると共に、表
１９の各成分を消泡剤として添加し（但しＮｏ． ７２
は無添加）、ハンドミキサーで２分間撹拌し、ウスター
ソース溶液を泡立てた。撹拌終了直後の泡の高さを測定
したところ、表２０に示す結果が得られた。Test Example 10 Commercially available Worcestershire sauce solution 30
0 ml into a 500 ml beaker, and each component in Table 19 was added as an antifoaming agent (however, No. 72
(no additive) and stirred with a hand mixer for 2 minutes to foam the Worcestershire sauce solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 20 were obtained.
【００６１】[0061]
【表１９】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 19] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００６２】[0062]
【表２０】[Table 20]
【００６３】表２０から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ７９）は、ウスター
ソース溶液に対しても優れた消泡効果を発揮しているこ
とが分かる。またウスターソース溶液の泡立ちに対して
は、カプリル酸ジグリセリドにレシチンまたは炭酸カル
シウムのいずれかを添加した２成分であっても（試験Ｎ
ｏ． ７７，７８）消泡剤効果のあることが分かる。尚
試験Ｎｏ． ７７，７９の消泡剤において、炭酸カルシ
ウムの代わりに炭酸マグネシウムや第３燐酸カルシウム
を用いても同様の消泡効果が認められた。As is clear from Table 20, the antifoaming agent (Test No. 79) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on Worcestershire sauce solutions. In addition, for foaming of Worcestershire sauce solution, even if the two components are caprylic acid diglyceride and either lecithin or calcium carbonate (Test N
o. 77, 78) It can be seen that it has an antifoaming effect. Furthermore, test no. In antifoaming agents No. 77 and 79, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００６４】試験例１１じゃがいも（品種；男爵）６６
０ｇをみじん切りし、これに水５．５ リットルを加え
てミキサーですりつぶした液３００ｍｌを５００ｍｌ容
量のビーカーに入れると共に、表２１の各成分を消泡剤
として添加し（但しＮｏ． ８０は無添加）、ハンドミ
キサーで２分間撹拌し、溶液を泡立てた。撹拌終了直後
の泡の高さを測定したところ、表２２に示す結果が得ら
れた。Test Example 11 Potato (variety: Danshaku) 66
0 g was chopped, 5.5 liters of water was added to it, and 300 ml of the liquid was ground in a mixer, and 300 ml of the liquid was placed in a 500 ml beaker, and each component in Table 21 was added as an antifoaming agent (however, No. 80 had no additives). ) and stirred with a hand mixer for 2 minutes to foam the solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 22 were obtained.
【００６５】[0065]
【表２１】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 21] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００６６】[0066]
【表２２】[Table 22]
【００６７】表２２から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ８７）は、じゃがい
もをすりつぶした液に対しても優れた消泡効果を発揮し
ていることが分かる。またカプリル酸ジグリセリドにレ
シチンまたは炭酸カルシウムのいずれかを添加した２成
分であっても（試験Ｎｏ． ８５，８６）消泡効果のあ
ることが分かる。尚試験Ｎｏ． ８５，８７の消泡剤に
おいて、炭酸カルシウムの代わりに炭酸マグネシウムや
第３燐酸カルシウムを用いても同様の消泡効果が認めら
れた。[0067] As is clear from Table 22, the antifoaming agent (Test No. 87) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on the liquid obtained by grinding potatoes. I understand. Furthermore, it can be seen that even two components in which either lecithin or calcium carbonate is added to caprylic acid diglyceride (Test Nos. 85 and 86) have an antifoaming effect. Furthermore, test no. In antifoaming agents No. 85 and 87, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００６８】試験例１２市販の紅茶７５ｇに熱湯３リッ
トルを加えて抽出した紅茶抽出溶液を室温まで冷却した
。この溶液３００ｍｌを５００ｍｌ容量のビーカーに入
れると共に、表２３の各成分を消泡剤として添加し（但
しＮｏ． ８８は無添加）、ハンドミキサーで２分間撹
拌し、紅茶溶液を泡立てた。撹拌終了直後の泡の高さを
測定したところ、表２４に示す結果が得られた。Test Example 12 A black tea extract solution prepared by adding 3 liters of boiling 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 in Table 23 was added as an antifoaming agent (however, No. 88 was not added), and the mixture was stirred for 2 minutes with a hand mixer to foam the black tea solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 24 were obtained.
【００６９】[0069]
【表２３】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 23] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００７０】[0070]
【表２４】[Table 24]
【００７１】表２４から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． ９５）は、紅茶抽出
溶液に対しても優れた消泡効果を発揮していることが分
かる。また２成分（試験Ｎｏ． ９３，９４）であって
も、消泡効果が認められた。尚試験Ｎｏ． ９３，９５
の消泡剤において、炭酸カルシウムの代わりに炭酸マグ
ネシウムや第３燐酸カルシウムを用いても同様の消泡効
果が認められた。As is clear from Table 24, it can be seen that the antifoaming agent (Test No. 95) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect on black tea extract solutions. . Moreover, even with two components (Test Nos. 93 and 94), antifoaming effects were observed. Furthermore, test no. 93,95
Similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate in the antifoaming agent.
【００７２】試験例１３市販のウーロン茶７５ｇに熱湯
３．２５リットルを加えて抽出したウーロン茶抽出溶液
を室温まで冷却した。この溶液３００ｍｌを５００ｍｌ
容量のビーカーに入れると共に、表２５の各成分を消泡
剤として添加し（但しＮｏ． ９６は無添加）、ハンド
ミキサーで２分間撹拌し、ウーロン茶抽出溶液を泡立て
た。撹拌終了直後の泡の高さを測定したところ、表２６
に示す結果が得られた。Test Example 13 An oolong tea extract solution prepared by adding 3.25 liters of boiling water to 75 g of commercially available oolong tea was cooled to room temperature. 500ml of 300ml of this solution
At the same time, each component in Table 25 was added as an antifoaming agent (however, No. 96 was not added) and stirred for 2 minutes with a hand mixer to foam the oolong tea extract solution. When the height of the bubbles was measured immediately after stirring, Table 26
The results shown are obtained.
【００７３】[0073]
【表２５】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 25] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００７４】[0074]
【表２６】[Table 26]
【００７５】表２６から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． １０３）は、ウーロ
ン茶抽出溶液に対しても優れた消泡効果を発揮している
ことが分かる。また２成分（試験Ｎｏ． １０１，１０
２）であっても、消泡効果が認められた。尚試験Ｎｏ．
１０１，１０３の消泡剤において、炭酸カルシウムの
代わりに炭酸マグネシウムや第３燐酸カルシウムを用い
ても同様の消泡効果が認められた。As is clear from Table 26, it can be seen that the antifoaming agent (Test No. 103) that satisfies the requirements of the present invention also exhibits an excellent antifoaming effect on oolong tea extract solution. . In addition, two components (Test No. 101, 10
Even in case 2), the antifoaming effect was observed. Furthermore, test no.
In antifoaming agents No. 101 and 103, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００７６】試験例１４市販のプリンの素［ハウス食品
株式会社製、「プリンミックス」（商品名）］の１０％
溶液３００ｍｌを５００ｍｌ容量のビーカーに入れると
共に、表２７の各成分を消泡剤として添加し（但しＮｏ
． １０４は無添加）、ハンドミキサーで２分間撹拌し
液を泡立てた。撹拌終了直後の泡の高さを測定したとこ
ろ、表２８に示す結果が得られた。Test Example 14 10% of commercially available pudding mix [manufactured by House Foods Co., Ltd., "Purin Mix" (trade name)]
Pour 300 ml of the solution into a 500 ml beaker, and add each component in Table 27 as an antifoaming agent (with the exception of No.
．． 104 is additive-free) and stirred for 2 minutes with a hand mixer to foam the liquid. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 28 were obtained.
【００７７】[0077]
【表２７】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 27] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００７８】[0078]
【表２８】[Table 28]
【００７９】表２８から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． １１１）は、プリン
の溶液に対しても優れた消泡効果を発揮していることが
分かる。また２成分（試験Ｎｏ． １０９，１１０）で
あっても消泡効果が認められた。尚試験Ｎｏ． １０９
，１１１の消泡剤において、炭酸カルシウムの代わりに
炭酸マグネシウムや第３燐酸カルシウムを用いても同様
の消泡効果が認められた。As is clear from Table 28, the antifoaming agent (Test No. 111) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on pudding solutions. . Moreover, even with two components (Test Nos. 109 and 110), antifoaming effects were observed. Furthermore, test no. 109
, 111, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００８０】試験例１５市販のゼリーの素［ハウス食品
株式会社製、「ゼリエース（メロン）」（商品名）］の
１０％溶液３００ｍｌを５００ｍｌ容量のビーカーに入
れると共に、表２９の各成分を消泡剤として添加し（但
しＮｏ． １１２は無添加）、ハンドミキサーで２分間
撹拌し、溶液を泡立てた。撹拌終了直後の泡の高さを測
定したところ、表３０に示す結果が得られた。Test Example 15 300 ml of a 10% solution of commercially available jelly base [manufactured by House Foods Co., Ltd., "Jelly Ace (Melon)" (trade name)] was placed in a 500 ml beaker, and each component in Table 29 was quenched. It was added as a foaming agent (however, No. 112 was not added) and stirred for 2 minutes with a hand mixer to foam the solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 30 were obtained.
【００８１】[0081]
【表２９】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 29] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００８２】[0082]
【表３０】[Table 30]
【００８３】表３０から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． １１９）は、ゼリー
の溶液に対しても優れた消泡効果を発揮していることが
分かる。またカプリン酸ジグリセリドと大豆レシチンの
２成分（試験Ｎｏ． １１８）のものであっても消泡効
果が認められた。尚試験Ｎｏ．１１９の消泡剤において
、炭酸カルシウムの代わりに炭酸マグネシウムや第３燐
酸カルシウムを用いても同様の消泡効果が認められた。As is clear from Table 30, the antifoaming agent (Test No. 119) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on jelly solutions. . Furthermore, antifoaming effects were also observed even with the two-component product of capric acid diglyceride and soybean lecithin (Test No. 118). Furthermore, test no. In the antifoaming agent No. 119, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００８４】試験例１６ローカストビーンガム０．３
％溶液に脱脂粉乳を３％となる様に加えた溶液３００ｍ
ｌを５００ｍｌ容量のビーカーに入れると共に、表３１
の各成分を消泡剤として添加し（但しＮｏ． １２０は
無添加）、ハンドミキサーで２分間撹拌し、溶液を泡立
てた。撹拌終了直後の泡の高さを測定したところ、表３
２に示す結果が得られた。Test Example 16 Locust Bean Gum 0.3
% solution with skim milk powder added to 3% solution 300ml
Table 31.
Each component was added as an antifoaming agent (however, No. 120 was not added) and stirred for 2 minutes with a hand mixer to foam the solution. When the height of the bubbles was measured immediately after stirring, Table 3
The results shown in 2 were obtained.
【００８５】[0085]
【表３１】
＊シリコーン乳剤：信越化学工業株式会社製「シリカペ
ット」（商品名）[Table 31] *Silicone emulsion: “Silicapet” (product name) manufactured by Shin-Etsu Chemical Co., Ltd.
【００８６】[0086]
【表３２】[Table 32]
【００８７】表３２から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． １２７）は、ローカ
ストビーンガムと脱脂粉乳の混合溶液に対しても優れた
消泡効果を発揮していることが分かる。また２成分（試
験Ｎｏ． １２５，１２６）であっても、消泡効果が認
められた。尚試験Ｎｏ． １２５，１２７の消泡剤にお
いて、炭酸カルシウムの代わりに炭酸マグネシウムや第
３燐酸カルシウムを用いても同様の消泡効果が認められ
た。As is clear from Table 32, the antifoaming agent (Test No. 127) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on a mixed solution of locust bean gum and skim milk powder. I know what you're doing. Moreover, even with two components (Test Nos. 125 and 126), antifoaming effects were observed. Furthermore, test no. In antifoaming agents No. 125 and 127, similar antifoaming effects were observed when magnesium carbonate or tertiary calcium phosphate was used instead of calcium carbonate.
【００８８】試験例１７脱脂粉乳１０％溶液３００ｍｌ
を５００ｍｌ容量のビーカーに入れると共に、表３３の
各成分を消泡剤として添加し（但しＮｏ． １２８は無
添加）、ハンドミキサーで２分間撹拌し、脱脂粉乳溶液
を泡立てた。撹拌終了直後の泡の高さを測定したところ
、表３４に示す結果が得られた。Test Example 17 Skim milk powder 10% solution 300ml
was placed in a 500 ml beaker, and each component in Table 33 was added as an antifoaming agent (however, No. 128 was not added) and stirred for 2 minutes with a hand mixer to foam the skim milk powder solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 34 were obtained.
【００８９】[0089]
【表３３】
＊シリコーン乳剤：信越化学工業「シリカペット」（商
品名）[Table 33] *Silicone emulsion: Shin-Etsu Chemical "Silicapet" (product name)
【００９０】[0090]
【表３４】[Table 34]
【００９１】表３４から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． １３５）は、脱脂粉
乳溶液に対しても優れた消泡効果を発揮していることが
分かる。また２成分（試験Ｎｏ． １３３，１３４）で
あっても消泡効果が認められた。As is clear from Table 34, it can be seen that the antifoaming agent (Test No. 135) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on skim milk powder solutions. . Moreover, even with two components (Test Nos. 133 and 134), antifoaming effects were observed.
【００９２】試験例１８脱脂粉乳１０％溶液３００ｍｌ
を５００ｍｌ容量のビーカーに入れると共に、表３５の
各成分を消泡剤として添加し（但しＮｏ． １３６は無
添加）、ハンドミキサーで２分間撹拌し、脱脂粉乳溶液
を泡立てた。撹拌終了直後の泡の高さを測定したところ
、表３６に示す結果が得られた。Test Example 18 Skim milk powder 10% solution 300ml
was placed in a 500 ml beaker, and each component in Table 35 was added as an antifoaming agent (however, No. 136 was not added) and stirred for 2 minutes with a hand mixer to foam the skim milk powder solution. When the height of the bubbles was measured immediately after the stirring was completed, the results shown in Table 36 were obtained.
【００９３】[0093]
【表３５】
＊シリコーン乳剤：信越化学工業「シリカペット」（商
品名）[Table 35] *Silicone emulsion: Shin-Etsu Chemical "Silicapet" (product name)
【００９４】[0094]
【表３６】[Table 36]
【００９５】表３６から明らかである様に、本発明の要
件を満足する消泡剤（試験Ｎｏ． １４３）は、脱脂粉
乳溶液に対しても優れた消泡効果を発揮していることが
分かる。また２成分（試験Ｎｏ． １４１，１４３）で
あっても消泡効果が認められた。次に実施例を示す。As is clear from Table 36, the antifoaming agent (Test No. 143) that satisfies the requirements of the present invention exhibits an excellent antifoaming effect even on skim milk powder solutions. . Moreover, even with two components (Test Nos. 141 and 143), antifoaming effects were observed. Next, examples will be shown.
【００９６】[0096]
【実施例】実施例１カプリル酸ジグリセリド（サンファ
ットＧＤＣ−Ｓ，太陽化学株式会社製）１Ｋｇ、大豆レ
シチン（味の素株式会社製）２Ｋｇ、および大豆白絞油
６Ｋｇからなる混合溶液に、炭酸カルシウム１Ｋｇを加
えることによって、液状消泡剤１０Ｋｇを得た。[Example] Example 1 1 kg of calcium carbonate was added to a mixed solution consisting of 1 kg of caprylic acid diglyceride (Sanphat GDC-S, manufactured by Taiyo Kagaku Co., Ltd.), 2 kg of soybean lecithin (manufactured by Ajinomoto Co., Ltd.), and 6 kg of white soybean oil. By adding 10 kg of liquid antifoaming agent.
【００９７】実施例２カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）１．５ Ｋｇ、大豆レシチン（味の
素株式会社製）２Ｋｇ、および大豆白絞油６Ｋｇからな
る混合溶液に、炭酸カルシウム０．５ Ｋｇを加えるこ
とによって、液状消泡剤１０Ｋｇを得た。Example 2 0.5 kg of calcium carbonate was added to a mixed solution consisting of 1.5 kg of caprylic acid diglyceride (Sanfat GDC-S), 2 kg of soybean lecithin (manufactured by Ajinomoto Co., Inc.), and 6 kg of white soybean oil. By adding, 10 kg of liquid antifoaming agent was obtained.
【００９８】実施例３カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）１Ｋｇ、大豆レシチン（味の素株式
会社製）２Ｋｇ、大豆白絞油５．５ Ｋｇからなる混合
溶液に、グリセリン脂肪酸エステル（サンソフトＮｏ．
８０００ ，太陽化学株式会社製）０．５ Ｋｇを加え
、加熱溶解後炭酸カルシウム１Ｋｇを加えることによっ
て、液状消泡剤１０Ｋｇを得た。Example 3 To a mixed solution consisting of 1 kg of caprylic acid diglyceride (Sunfat GDC-S), 2 kg of soybean lecithin (manufactured by Ajinomoto Co., Inc.), and 5.5 kg of white soybean oil, glycerin fatty acid ester (Sunsoft No. 1) was added.
8000, manufactured by Taiyo Kagaku Co., Ltd.) was added thereto, and after heating and dissolving, 1 kg of calcium carbonate was added to obtain 10 kg of a liquid antifoaming agent.
【００９９】実施例４カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）７．６ Ｋｇ、大豆レシチン（味の
素株式会社製）１Ｋｇからなる混合溶液に、グリセリン
脂肪酸エステル（サンソフトＮｏ．２５００ ，太陽化
学株式会社製）０．４ Ｋｇを加え、加熱溶解後炭酸カ
ルシウム１Ｋｇを加えることによって、液状消泡剤１０
Ｋｇを得た。Example 4 Glycerin fatty acid ester (Sunsoft No. 2500, 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., Ltd.). By adding 0.4 kg of liquid antifoaming agent) and adding 1 kg of calcium carbonate after dissolving it by heating, 10 kg of liquid antifoaming agent was added.
I got Kg.
【０１００】実施例５カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）１Ｋｇ、大豆レシチン（味の素株式
会社製）１．５Ｋｇ、および大豆白絞油６．５ Ｋｇか
らなる混合溶液に、グリセリン脂肪酸エステル（サンソ
フトＮｏ．２５００ ）０．５ Ｋｇを加え、加熱溶解
後炭酸マグネシウム０．５ Ｋｇを加えることによって
、液状消泡剤１０Ｋｇを得た。Example 5 Glycerin fatty acid ester (Sanfat GDC-S) was added to a mixed solution consisting of 1 kg of caprylic acid diglyceride (Sanfat GDC-S), 1.5 kg of soybean lecithin (manufactured by Ajinomoto Co., Ltd.), and 6.5 kg of white soybean oil. Soft No. 2500) 0.5 kg was added, and after heating and dissolving, 0.5 kg of magnesium carbonate was added to obtain 10 kg of liquid antifoaming agent.
【０１０１】実施例６カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）６．５ Ｋｇ、大豆レシチン（味の
素株式会社製）１．５ Ｋｇ、 および大豆白絞油１Ｋ
ｇからなる混合溶液に、グリセリン脂肪酸エステル（サ
ンソフトＮｏ．２５００）０．５ Ｋｇを加え、加熱溶
解後炭酸マグネシウム０．５ Ｋｇを加えることによっ
て、液状消泡剤１０Ｋｇを得た。Example 6 Caprylic acid diglyceride (Sanfat GDC-S) 6.5 kg, soybean lecithin (manufactured by Ajinomoto Co., Inc.) 1.5 kg, and soybean white squeezed oil 1K
0.5 kg of glycerin fatty acid ester (Sunsoft No. 2500) was added to the mixed solution consisting of 1.0 kg of glycerin fatty acid ester (Sunsoft No. 2500), and after heating and dissolving, 0.5 kg of magnesium carbonate was added to obtain 10 kg of a liquid antifoaming agent.
【０１０２】実施例７カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）９Ｋｇに大豆レシチン（味の素株式
会社製）１Ｋｇを加えることによって、液状消泡剤１０
Ｋｇを得た。Example 7 By adding 1 kg of soybean lecithin (manufactured by Ajinomoto Co., Inc.) to 9 kg of caprylic acid diglyceride (Sanfat GDC-S), 10 kg of liquid antifoaming agent was prepared.
I got Kg.
【０１０３】実施例８カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）８．５Ｋｇ にグリセリン脂肪酸エ
ステル（サンソフトＮｏ．２５００ ）０．５ Ｋｇを
加え、加熱溶解後炭酸マグネシウム１Ｋｇを加えること
によって、液状消泡剤１０Ｋｇを得た。Example 8 0.5 kg of glycerin fatty acid ester (Sunsoft No. 2500) was added to 8.5 kg of caprylic acid diglyceride (Sunfat GDC-S), and after heating and dissolving, 1 kg of magnesium carbonate was added. 10 kg of foaming agent was obtained.
【０１０４】実施例９カプリル酸ジグリセリド（サンフ
ァットＧＤＣ−Ｓ）１Ｋｇ、および大豆白絞油７．５
Ｋｇにグリセリン脂肪酸エステル（サンソフトＮｏ．２
５００ ）０．５ Ｋｇを加え、加熱溶解後炭酸マグネ
シウム０．５ Ｋｇを加えることによって、液状消泡剤
１０Ｋｇを得た。Example 9 Caprylic acid diglyceride (Sanphat GDC-S) 1 kg and soybean white squeezed oil 7.5 kg
Kg of glycerin fatty acid ester (Sunsoft No.2
500) was added, and after heating and dissolving, 0.5 kg of magnesium carbonate was added to obtain 10 kg of a liquid antifoaming agent.
【０１０５】[0105]
【発明の効果】以上述べた如く本発明によれば、低級脂
肪酸ジグリセリドを必須成分とし、レシチンおよび／ま
たは無機質担体を含有させることによって、常温下にお
いても優れた消泡効果を発揮する食品用液状消泡剤が得
られた。Effects of the Invention As described above, according to the present invention, a food-grade liquid that has lower fatty acid diglyceride as an essential component and contains lecithin and/or an inorganic carrier exhibits an excellent antifoaming effect even at room temperature. An antifoaming agent was obtained.
Claims (16)
ンおよび／または無機質担体を含有するものであること
を特徴とする食品用液状消泡剤。1. A liquid antifoaming agent for food, characterized in that it contains lecithin and/or an inorganic carrier in addition to a lower fatty acid diglyceride.
〜１２の低級脂肪酸とグリセリンをエステル化反応して
得られる液状のものである請求項１に記載の食品用液状
消泡剤。[Claim 2] The lower fatty acid diglyceride has 6 carbon atoms.
The liquid antifoaming agent for food according to claim 1, which is a liquid obtained by esterifying lower fatty acids of 1 to 12 and glycerin.
酸ジグリセリドである請求項２に記載の食品用液状消泡
剤。3. The liquid antifoaming agent for food according to claim 2, wherein the lower fatty acid diglyceride is caprylic acid diglyceride.
マグネシウムまたは第３燐酸カルシウムである請求項１
〜３のいずれかに記載の食品用液状消泡剤。Claim 4: Claim 1 wherein the inorganic carrier is calcium carbonate, magnesium carbonate or tertiary calcium phosphate.
The liquid antifoaming agent for food according to any one of 3 to 3.
よび炭酸マグネシウムを含有するものである請求項１に
記載の食品用液状消泡剤。5. The food liquid antifoaming agent according to claim 1, which contains caprylic acid diglyceride, lecithin, and magnesium carbonate.
なる群から選択される１種以上を含有するものである請
求項１〜５のいずれかに記載の食品用液状消泡剤。6. The liquid antifoaming agent for food according to claim 1, which contains one or more selected from the group consisting of a diluent, a viscosity modifier, and an emulsifier.
の食品用液状消泡剤。7. The food liquid antifoaming agent according to claim 6, wherein the diluent is an edible oil.
炭酸マグネシウムおよび食用油を含有するものである請
求項７に記載の食品用液状消泡剤。[Claim 8] Caprylic acid diglyceride, lecithin,
The food liquid antifoaming agent according to claim 7, which contains magnesium carbonate and edible oil.
クスパウダー，全粉乳，脱脂粉乳，調整粉乳若しくはカ
ゼイン等の製造工程、或はこれらを用いた加工食品の製
造工程の任意の時期に、請求項１に記載の液状消泡剤を
添加することを特徴とする食品用液状消泡剤の使用方法
。[Claim 9] Claims may be made at any time during the manufacturing process of ice mix powder, whole milk powder, skim milk powder, modified milk powder, casein, etc. using cow's milk or goat's milk, or the manufacturing process of processed foods using these. 1. A method of using a liquid antifoaming agent for food, which comprises adding the liquid antifoaming agent according to item 1.
ー，コーヒー粉末の製造工程、またはこれらを用いた加
工食品の製造工程の任意の時期に、請求項１に記載の液
状消泡剤を添加することを特徴とする食品用液状消泡剤
の使用方法。10. The liquid antifoaming agent according to claim 1 is added at any time during the manufacturing process of coffee drinks, instant coffee, coffee powder, or processed foods using these. How to use liquid antifoaming agent for food.
に、請求項１に記載の液状消泡剤を添加することを特徴
とする食品用液状消泡剤の使用方法。11. A method for using a liquid antifoaming agent for foods, which comprises adding the liquid antifoaming agent according to claim 1 at any time during the processing of cocoa beans.
はこれらの粉末、抽出液を用いた加工食品の製造工程の
任意の時期に、請求項１に記載の液状消泡剤を添加する
ことを特徴とする食品用液状消泡剤の使用方法。12. Adding the liquid antifoaming agent according to claim 1 at any time during the manufacturing process of green teas and fermented teas, or the manufacturing process of processed foods using their powders and extracts. A method for using a liquid antifoaming agent for food, which is characterized by:
合工程以前に、請求項１に記載の液状消泡剤を添加する
ことを特徴とする食品用液状消泡剤の使用方法。13. A method of using a liquid antifoaming agent for foods, which comprises adding the liquid antifoaming agent according to claim 1 before the binder compounding step during the production of hams and sausages.
の液状消泡剤を添加することを特徴とする食品用液状消
泡剤の使用方法。14. A method for using a liquid antifoaming agent for foods, which comprises adding the liquid antifoaming agent according to claim 1 before the bean paste making process.
求項１に記載の液状消泡剤を添加することを特徴とする
食品用液状消泡剤の使用方法。15. A method for using a liquid antifoaming agent for foods, which comprises adding the liquid antifoaming agent according to claim 1 at any time during the process of producing boiled beans.
時期に、低級脂肪酸ジグリセリド、レシチンおよび無機
質担体を含有する液状消泡剤を添加することを特徴とす
る食品用液状消泡剤の使用方法。16. A method for using a liquid antifoaming agent for food, which comprises adding a liquid antifoaming agent containing a lower fatty acid diglyceride, lecithin, and an inorganic carrier at any time during the production process of tofu or soymilk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3099585A JP3013494B2 (en) | 1990-04-05 | 1991-04-03 | Liquid food defoamer and method of using the same |
Applications Claiming Priority (9)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9099390 | 1990-04-05 | ||
| JP2-90993 | 1990-04-05 | ||
| JP2-155915 | 1990-06-13 | ||
| JP15591590 | 1990-06-13 | ||
| JP17379990 | 1990-06-29 | ||
| JP2-173799 | 1990-06-29 | ||
| JP24155190 | 1990-09-11 | ||
| JP2-241551 | 1990-09-11 | ||
| JP3099585A JP3013494B2 (en) | 1990-04-05 | 1991-04-03 | Liquid food defoamer and method of using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04228040A true JPH04228040A (en) | 1992-08-18 |
| JP3013494B2 JP3013494B2 (en) | 2000-02-28 |
Family
ID=27525512
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3099585A Expired - Fee Related JP3013494B2 (en) | 1990-04-05 | 1991-04-03 | Liquid food defoamer and method of using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3013494B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994014337A1 (en) * | 1992-12-21 | 1994-07-07 | Fujisawa Pharmaceutical Co., Ltd. | Food defoamer and food material containing the same |
| JP2008011852A (en) * | 2006-06-07 | 2008-01-24 | Riken Vitamin Co Ltd | Method for producing defoaming agent composition |
| JP5839735B2 (en) * | 2011-03-23 | 2016-01-06 | 理研ビタミン株式会社 | Defoamer for food |
| JP2017060439A (en) * | 2015-09-25 | 2017-03-30 | ジアングス フーシェン バイオテクノロジー有限公司 | Method for improving or maintaining stable state in oxidation reaction of edible oil |
-
1991
- 1991-04-03 JP JP3099585A patent/JP3013494B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994014337A1 (en) * | 1992-12-21 | 1994-07-07 | Fujisawa Pharmaceutical Co., Ltd. | Food defoamer and food material containing the same |
| JP2008011852A (en) * | 2006-06-07 | 2008-01-24 | Riken Vitamin Co Ltd | Method for producing defoaming agent composition |
| JP5839735B2 (en) * | 2011-03-23 | 2016-01-06 | 理研ビタミン株式会社 | Defoamer for food |
| JP2017060439A (en) * | 2015-09-25 | 2017-03-30 | ジアングス フーシェン バイオテクノロジー有限公司 | Method for improving or maintaining stable state in oxidation reaction of edible oil |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3013494B2 (en) | 2000-02-28 |
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