JPH06327419A - Defoaming agent for food - Google Patents

Abstract

PURPOSE:To obtain the subject defoaming agent safe to human body, having excellent defoaming property and workability and useful for a pickling liquid, etc., by using silicon dioxide, a glycerol fatty acid ester, a phospholipid and an edible oil and fat as active components. CONSTITUTION:The objective defoaming agent contains, as active components, (A) preferably 1-15wt.% of fine silicon dioxide particles having an average particle diameter of e.g. <=15mum, (B) preferably >=30wt.% of a glycerol fatty acid ester, (C) preferably 10-30wt.% of a phospholipid such as soybean lecithin and (D) an edible oil or fat such as soybean oil. The ratio of B/D is 35/65 to 90/10.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pickle solution and other foods, and further relates to a food defoaming agent which exhibits a safe and excellent defoaming effect during the production of these foods.

[0002]

2. Description of the Related Art Many food products are accompanied by foaming during the manufacturing process, such as stirring, filling and steaming. As a result, there is a possibility that production efficiency may decrease and the appearance and quality of the final product may deteriorate, which is a serious problem for manufacturers. As a typical countermeasure, there is the use of an antifoaming agent. However, since it is used for food, safety must be emphasized, and there are restrictions on the type and amount of defoaming agent that can be used.

As conventional antifoaming agents for foods, rancid oil, silicone resin, glycerin fatty acid ester and the like are used, but at present there are problems.

[0004]

Among these, the acidified oil is not sufficiently effective by itself, and the acid value and the peroxide value are also high, which causes a sanitary problem. Silicone resins do not disperse in water as they are, and even when used in an emulsion state, they are expensive due to food hygiene restrictions. Even in the case of glycerin fatty acid ester, the defoaming power is insufficient when used alone, and it is the current situation that silicone resin and the like are blended.

The object of the present invention is to solve the problems of various conventional defoaming agents, to exert excellent effects even in a small amount, to be composed only of food additives, and to facilitate the manufacturing process and to stabilize the physical properties. It is to provide an excellent antifoaming agent.

[0006]

As a result of earnest research, the present inventor has found that a composition obtained by incorporating fine silicon dioxide, edible oil and fat, glycerin fatty acid ester and phospholipid is excellent in stability and can be produced. It was found that the defoaming effect is remarkable and that the defoaming effect is remarkable in the production process of foods including pickle liquid, and the present invention has been completed.

The fine-grained silicon dioxide used in the present invention is one having an average particle diameter of 15 μm or less and a silicon dioxide content of 99.0% or more. Silicon dioxide must be removed prior to completion of the final food product, whereas finely divided silicon dioxide is not necessary.

The glycerin fatty acid ester used in the present invention may be any of reaction products, distilled products, saturated fatty acids and unsaturated fatty acids, but those rich in oleic acid are particularly preferable, and one or more selected from the above may be used. Mixtures can be used.

The phospholipid used in the present invention refers to animal and plant lecithin such as soybean lecithin and egg yolk lecithin, and is not limited to a specific lecithin. Also, processed lecithin such as fractionated lecithin and hydrogenated lecithin can be used. For fractionated lecithin, paste, lump, and
There are various types of lecithin such as powder, preferably pasty lecithin, but other types of lecithin can also be used.

The edible oil / fat used in the present invention may be any edible oil / fat which is liquid at room temperature, and examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil and olive oil. In addition, processed oils and fats represented by fractionated oils, transesterified oils and the like using them as raw materials can also be used.

The composition ratio of the present invention is as follows:
-15% by weight, preferably 3-10% by weight, 30% by weight or more of glycerin fatty acid ester, and the ratio of glycerin fatty acid ester and edible oil / fat is 35: 65-90: 10, lecithin 1-40.
%, Preferably 10 to 30% by weight.

Outside the above range, a sufficient defoaming effect cannot be obtained. Further, in the case of fine silicon dioxide, if the amount is less than 1% by weight, the stability of the preparation is insufficient, and if it is more than 15% by weight, the preparation becomes a paste and the workability and dispersibility are deteriorated. The defoaming agent of the present invention exhibits good defoaming power when added in an amount of 0.01 to 10% by weight.

[0013]

EXAMPLES Examples of the present invention will be shown below.

Example 1 Hardened beef tallow fatty acid monoglyceride 40%, rapeseed oil 40%, phospholipids 15%, fine particle silicon dioxide 5% were uniformly mixed and dissolved,
A liquid defoamer was obtained.

Example 2 40% of rapeseed oil fatty acid monoglyceride, 40% of rapeseed oil, 15% of phospholipid and 5% of finely divided silicon dioxide were uniformly mixed and dissolved to obtain a liquid defoaming agent.

Example 3 40% of rapeseed oil fatty acid monoglyceride, 40% of soybean oil, 15% of phospholipid and 5% of finely divided silicon dioxide were uniformly mixed and dissolved to obtain a liquid defoaming agent.

Example 4 Hardened beef tallow fatty acid monoglyceride 40%, rapeseed oil 25%, phospholipid 30%, fine particle silicon dioxide 5% were uniformly mixed and dissolved,
A liquid defoamer was obtained.

Example 5 Hardened beef tallow fatty acid monoglyceride 40%, soybean oil 40%, phospholipids 10%, fine particle silicon dioxide 10% are uniformly mixed and dissolved,
A liquid defoamer was obtained.

Comparative Example 1 Rapeseed oil fatty acid monoglyceride 40%, rapeseed oil 20%, soybean oil
20% and phospholipid 20% were uniformly mixed and dissolved to obtain an antifoaming agent.

Comparative Example 2 A defoaming agent was obtained by uniformly mixing and dissolving 40% rapeseed oil fatty acid monoglyceride, 20% rapeseed oil, 10% phospholipid, and 30% finely divided silicon dioxide.

Comparative Example 3 50% hardened beef tallow fatty acid monoglyceride, 40% soybean oil, and 10% finely divided silicon dioxide were uniformly mixed and dissolved to obtain a liquid defoaming agent.

Comparative Example 4 30% of hardened beef tallow fatty acid monoglyceride, 15% of rapeseed oil, 50% of phospholipids and 5% of fine silicon dioxide were uniformly mixed and dissolved,
A liquid defoamer was obtained.

Comparative Example 5 Hardened beef tallow fatty acid monoglyceride 20%, rapeseed oil 30%, soybean oil 30%, phospholipids 15%, and fine silicon dioxide 5% were uniformly mixed and dissolved to obtain a liquid defoaming agent.

Defoaming Test 1 300 g of soybean protein was dispersed in cold water at 5 ° C., and sodium pyrophosphate, sodium nitrite, sodium ascorbate, sodium glutamate, salt, sugar and 10 g of a defoaming agent having the above composition were added, and homogenized. A mixer (made by Tokushu Kika Kogyo Co., Ltd.) was mixed at 10,000 rpm for 5 minutes to prepare 10 liters of pickle liquid. The amount of bubbles immediately after mixing was observed, and the results were evaluated on a 5-point scale.

Defoaming test 2 1000 ml of a 10% egg white powder solution was prepared and a defoaming agent having the above composition was prepared.
500 ppm was added, and the mixture was stirred at high speed for 2 minutes.
The height (mm) of bubbles was measured immediately after the end of stirring.

The stability of the above antifoam composition and the test results of antifoam tests 1 and 2 are shown in Table 1.

[0027]

[Table 1]

From the results shown in Table 1, the antifoaming agent of the present invention is stable,
It can be seen that both the defoaming effect is excellent.

[0029]

Industrial Applicability The food defoaming agent of the present invention exhibits an excellent defoaming effect during the production of pickled liquid and other foods, and is safe for the human body. Furthermore, a stable and good workability liquid defoaming agent can be obtained by an easy manufacturing method.

Claims (4)

[Claims] 1. A liquid defoaming agent comprising silicon dioxide, glycerin fatty acid ester, phospholipid, and edible oil and fat as active ingredients. 2. The liquid defoaming agent according to claim 1, which is fine silicon dioxide having an average particle diameter of 15 μm or less. 3. The content of finely divided silicon dioxide is 1 to 15% by weight.
The liquid defoaming agent according to claim 1 or 2. 4. Fine particle silicon dioxide 1 to 15% by weight, glycerin fatty acid ester 30% by weight or more, and the ratio of glycerin fatty acid ester to edible oil and fat is 35:65 to 90:10, and phospholipids 1 to 40% by weight. Defoaming agent for foods with a composition ratio of 10% as an active ingredient.