JPH0789890B2 - Defoaming agent for beverage and beverage using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antifoaming agent for beverages and beverages using the same. Specifically, the constituent fatty acid is a saturated fatty acid and / or unsaturated fatty acid having 12 to 22 carbon atoms, and the sucrose fatty acid ester having an average substitution degree of 4 to 7, and the saturated fatty acid having 12 to 22 carbon atoms as the constituent fatty acid. as well as
/ Or unsaturated fatty acid, and the average substitution degree is 1-1.
The present invention relates to a defoaming agent for beverages, which contains a hydrophilic emulsifier consisting of sucrose fatty acid ester which is No. 6 in water in an emulsified state.

[0002]

2. Description of the Related Art Conventionally, various kinds of canned milk drinks and soft drinks have been sold as drinks in sealed containers. These canned beverages are cooled or heated by an automatic vending machine or the like before being sold. Most of the cans are steel or aluminum cans, and some of them are bottles and plastic cans. In the case of an ordinary three-piece steel canned beverage composed of three parts, the upper and lower lids and the can body, the can body has a large plate thickness and the strength against the dent of the can body is maintained even when the inside pressure is negative. There is. On the other hand, in the case of two-piece aluminum cans and two-piece steel cans, which consist of a can body and a lid, carbon dioxide gas is used to prevent dents in the thinned can body, as seen in cola and beer. It is sold by increasing the internal pressure in the can. For this reason, the cola and beer filled in such a positive pressure aluminum can have a high internal pressure when opened by shaking, so bubbles generated in the head space inside the can and the contents spout out, The situation occurs where the consumer's hands and clothes are soiled. In addition, recently, beverages such as milk coffee, milk tea, oolong tea, chocolate drinks, sports drinks, etc. have been filled with liquid nitrogen in two-piece aluminum cans and steel cans and are now sold as positive pressure cans with high internal pressure. It was

As described above, in the case of beverages sold as positive pressure cans, consumers have shaken the cans before opening the cans, taking them out from the vending machine, carrying them by car, etc. In this case, a considerable amount of bubbles are generated in the head space inside the can, and the bubbles become droplets at the same time when the can is opened, and the bubbles are scattered from the opening to the periphery, which causes a consumer discomfort. In particular, milk coffee and the like are conventionally displayed so that they may be shaken before drinking in order to disperse the contents, which may be a consumer's custom, which is a particular problem.

In order to solve such a problem, it is considered that a new function is added to the opening of the can to improve the contents so as not to spout, but there are many technical difficulties. We have not yet obtained satisfactory results. In addition, even if shaken, it is possible to make a low-foaming beverage formulation having low foamability. However, there are technical difficulties in using coffee, tea, or milk powder, which is a raw material that easily foams.

Conventionally, a surfactant which can be used as a food additive has been used as an antifoaming agent for this purpose, but since it is a poorly water-soluble substance, it has a problem in dispersibility in beverages. In the production of milk coffee and the like, raw materials such as coffee extract, milk powder, and sugar are dissolved in water to prepare a preparation liquid, and an antifoaming agent is added to the preparation liquid. However, such an antifoaming agent is usually a poorly water-soluble substance,
Since it has a shape such as a solid, a powder, a paste, and a liquid, and the addition amount is as small as about 0.01% by weight, it was technically difficult to uniformly disperse the defoaming agent in the beverage.

[0006]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide an antifoaming agent and a beverage containing the defoaming agent for solving such problems of spouting and scattering. Furthermore, it is an object of the present invention to provide a defoaming agent that enables a defoaming agent to be uniformly dispersed in a preparation liquid and can fill the can with the preparation liquid even at a low temperature.

[0007]

Means for Solving the Problems The inventors of the present invention have made extensive studies in view of the above circumstances, and as a result, by adding an antifoaming agent for beverages containing the sucrose fatty acid ester of the present invention as a main ingredient, in canned beverages, It has been found that it is possible to prevent the phenomenon in which the content spouts and scatters outside the can at the time of opening the can due to shaking before opening the can, and has reached the present invention. That is, the gist of the present invention is
A defoaming agent for beverages, which comprises sucrose fatty acid ester as a main ingredient, wherein the constituent fatty acids are saturated fatty acids having 12 to 22 carbon atoms and /
Alternatively, the sucrose fatty acid ester is an unsaturated fatty acid and has an average substitution degree of 4 to 7, and the constituent fatty acid has 12 to 12 carbon atoms.
22 saturated and / or unsaturated fatty acids, and
Is it a sucrose fatty acid ester having an average degree of substitution of 1 to 1.6?
The Ranaru hydrophilic emulsifier consists in beverage containing antifoaming agent and the positive pressure can containing <br/> beverage defoamer for positive pressure can containing beverage characterized in that it contains an emulsion state in water. Hereinafter, the present invention will be described in detail.

The sucrose fatty acid ester used as the main ingredient in the present invention is one in which the constituent fatty acids are saturated fatty acids and / or unsaturated fatty acids having 12 to 22 carbon atoms and whose average degree of substitution is 4 to 7. Is used. Here, the average degree of substitution refers to the average number of bonds of the fatty acid esterified to one molecule of sucrose constituting the sucrose fatty acid ester. As the bound fatty acid, for example, lauric acid, myristic acid,
One or a mixture of two or more of palmitic acid, stearic acid, oleic acid, ricinoleic acid, erucic acid and the like can be mentioned. These sucrose fatty acid esters having a defoaming effect are those having an average degree of substitution of 4 to 7, that is, those containing a large amount of tri, tetra, penta, hexa and hepta esters. Especially 6 or more tetra ester
Those containing 0% or more are preferable. With an average degree of substitution of 3 or less, that is, one containing a large amount of mono- and diesters,
Solubility in water increases remarkably, and antifoaming effect cannot be expected. If the average degree of substitution exceeds 7, the dispersibility deteriorates and no effective effect can be expected.

On the other hand, constituent fatty acids used together with the main agent
Is a saturated fatty acid and / or unsaturated fat having 12 to 22 carbon atoms
Sucrose butter which is an acid and has an average degree of substitution of 1 to 1.6
Hydrophilic emulsifier consisting of fatty acid esters, Ru der those with the ability to emulsify the sucrose fatty acid ester as a main component of the previous period in water. The sucrose fatty acid ester as a parent aqueous emulsifier constituent fatty acids are saturated fatty acids and / or unsaturated fatty acids having 12 to 22 carbon atoms, an average degree of substitution 1
Those of 1.6, that is, those containing a large amount of mono- and diesters are preferably used. It is particularly preferable that the content of the monoester is 50% or more, preferably 60% or more. These sucrose fatty acid esters have a smaller defoaming ability than the sucrose fatty acid ester as a defoaming agent for the main agent, but have excellent ability to emulsify the main agent in water. When the average degree of substitution is 2 or more, it becomes difficult to uniformly and stably emulsify.

The defoaming agent of the present invention is added as an emulsion during the production of canned beverages. The emulsion is in water,
Sucrose fatty acid ester whose constituent fatty acid is a saturated fatty acid and / or unsaturated fatty acid having 12 to 22 carbon atoms and whose average degree of substitution is 4 to 7, and constituent fatty acid having 12 to 22 carbon atoms
Of saturated fatty acids and / or unsaturated fatty acids of
It consists of sucrose fatty acid ester whose degree of substitution is 1 to 1.6.
By emulsifying the that hydrophilic emulsifier obtained. Usually, the weight ratio of the sucrose fatty acid ester and the hydrophilic emulsifier is 1:50 to.
Set to 50: 1. An emulsion can be produced by adding these to water, heating to about 70 ° C., and stirring and mixing. The amount of water in the emulsion, the stability of the emulsion, Ru determined arbitrarily in consideration of handling property and the like. The total concentration of sucrose fatty acid ester emulsifying solution, the average degree of substitution 4-7 and an average degree of substitution of 1
A sucrose fatty acid ester of 1.6, and 60% by weight or less in total of both are suitable for handling the emulsion, and preferably 40% by weight.
It is less than or equal to wt. The preferred concentration of each sucrose fatty acid ester is 5 to 25% by weight for the average degree of substitution 4 to 7, and 2.5 to 30 for sucrose fatty acid ester having the average degree of substitution of 1 to 1.6.
Weight percent is suitable.

The defoaming agent of the present invention is a canned, bottled, low-acid beverage such as canned coffee (sweetened or unsweetened coffee, milk coffee), oolong tea, green tea, cocoa, black tea, milk cocoa, milk black tea, etc. Applicable to beverages in other sealed containers. The defoaming agent of the present invention may be added directly to a prepared liquid prepared by mixing raw materials in the production of canned beverages and mixed, and if it is possible to add a fixed amount to the stock solution, a high temperature and a low temperature are related. No, it can be added at any stage of the beverage manufacturing process. The beverage stock solution to which the defoaming agent is added is filled in an empty can with a filling machine, and a positive pressure can can be obtained by flowing or dropping liquid nitrogen and tightening.

The antifoaming agent of the present invention is used in an amount of 0.003 to 0.1% by weight, preferably 0.005 to 0.005% by weight, of sucrose fatty acid ester having an average degree of substitution of 4 to 7 with respect to the beverage.
0.05% by weight, and the constituent fatty acid has 12 to 22 carbon atoms
Saturated fatty acid and / or unsaturated fatty acid, and average
A hydrophilic emulsifier consisting of sucrose fatty acid ester having a degree of conversion of 1 to 1.6 is usually used in an amount of 0.001 to 0.3% by weight, preferably 0.002 to 0.2% by weight. If the total amount of sucrose fatty acid ester is 0.4% by weight or more, the cost is increased, and if it is 0.003% or less, the defoaming effect of the present invention cannot be expected.

The constituent fatty acid of the present invention has 12 to 22 carbon atoms.
The saturated fatty acid and / or unsaturated fatty acid and the average degree of substitution of 4 to 7 of the sucrose fatty acid ester may be used alone or in combination of two or more. . In particular, a combination of a sucrose fatty acid ester having a melting point of 30 ° C. or lower and a sucrose fatty acid ester having a melting point of 50 ° C. or higher is effective. The beverage of the present invention may be further mixed with other emulsifiers, such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, etc., depending on the purpose of use.

[0014]

EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the following examples as long as the gist thereof is not exceeded. In the following,% means% by weight and part means part by weight. Examples 1 to 6 and Comparative Examples 1 to 3 Instant coffee 1.8%, skimmed milk powder 0.8%, whole milk powder 0.16%, sugar 8% prepared with 1000 g of milk coffee prepared in a prescription of 2 liter stainless beaker And the liquid temperature of the coffee liquid was adjusted to 25 ° C. While stirring with a stirrer, the antifoaming agent of the present invention was made into an emulsion as shown in Table 1 and then added to the coffee liquor, and then homogenized for 5 minutes with a TK homomixer (manufactured by Tokushu Kika Co., Ltd.). Then, the coffee liquid was placed in a graduated 100 ml test tube, autoclaved at 125 ° C. for 20 minutes (the same conditions as the retort sterilization treatment), and then at 1 ° C. at 55 ° C.
Left for days. This was turned upside down 50 times, the test tube was left still, and the amount of foaming after 10 seconds was measured. The foaming test is
It carried out twice and evaluated by the average value. The results are shown in Table 1 below as the foam suppression rate (%) based on the following formula. Foam suppression rate (%) = [(A−B) / A] × 100, where A = foaming amount in non-addition group (ml), B = foaming amount in defoaming agent added group (ml)

Example 7 5 g of sucrose palmitate (trade name P-1670, average degree of substitution 1.2) was dispersed in 155 g of water, and
While adding 20 g of sucrose stearate (trade name S-170, average substitution degree 5.3) and 20 g of sucrose laurate (trade name L-195, average substitution degree 5.5) with a spatula while stirring. After heating to about 70 ° C. to obtain a uniform emulsion solution, the mixture was cooled to room temperature. Next, instant coffee 1.8%, skim milk powder 0.8%, whole milk powder 0.
1000 g of milk coffee adjusted with a formulation of 16% and sugar 8% was weighed in a 2 liter stainless beaker, and the liquid temperature of the coffee liquid was set to 25 ° C. While stirring with a stirrer, add 0.5 ml of the above emulsion, mix, and then TK
Homogenize with a homomixer for 5 minutes. A 250 ml aluminum can was filled with this milk coffee together with liquid nitrogen to make a can. This is retort sterilized (125 ℃ ×
20 minutes) and stored at 55 ° C. for 1 day. Similarly, a canned milk coffee without the addition of the emulsion was prepared as a control. The canned foods of the emulsion-added group and the control group were grasped with hands and shaken vigorously 10 times, and then the cans were opened, and the spouting amount of the contents was measured. As a result, 1 g or more of the control group was squirted out, whereas no squirt was seen in the emulsion added group. still,
The names of defoaming agents and emulsifiers such as sucrose fatty acid esters used in Examples 1 to 7 and Comparative Examples 1 to 3 are as shown in Table 2 below.

[0016]

According to the present invention, an excellent antifoaming agent for beverages,
In addition, a beverage containing the same is provided, and it largely contributes to the production of a beverage in which spouting is prevented even in a positive pressure can. Further, since the defoaming agent is uniformly dispersed, the beverage can be prepared and the can can be filled even at a low temperature.

[Table 1]

[Table 2]

Claims (1)

[Claims] 1. A defoaming agent for beverages, which comprises sucrose fatty acid ester as a main ingredient, wherein the constituent fatty acids are saturated fatty acids and / or unsaturated fatty acids having 12 to 22 carbon atoms, and the average degree of substitution is 4 to 7 Sucrose fatty acid ester and the constituent fatty acids
Is a saturated fatty acid and / or unsaturated fat having 12 to 22 carbon atoms
Sucrose butter which is an acid and has an average degree of substitution of 1 to 1.6
A defoaming agent for a positive pressure can containing a hydrophilic emulsifier comprising a fatty acid ester in an emulsified state in water. 2. A sucrose fatty acid ester whose constituent fatty acids are saturated and / or unsaturated fatty acids having 12 to 22 carbon atoms and an average degree of substitution of 4 to 7 and a hydrophilic emulsifier in a weight ratio of 1: 50 to 50: beverage antifoaming agent according to claim 1, characterized in that it contains an emulsion state in water at 1. 3. A sucrose fatty acid ester whose constituent fatty acid is a saturated fatty acid and / or unsaturated fatty acid having 12 to 22 carbon atoms and an average degree of substitution of 4 to 7, and a constituent fatty acid being carbon.
A saturated fatty acid and / or unsaturated fatty acid having a prime number of 12 to 22
And sucrose fatty acid having an average degree of substitution of 1 to 1.6
A beverage containing a defoaming agent for a beverage in a positive pressure can, which contains a hydrophilic emulsifier composed of an ester in water in an emulsified state. 4. A sucrose fatty acid ester whose constituent fatty acid is a saturated fatty acid and / or an unsaturated fatty acid having 12 to 22 carbon atoms and an average degree of substitution of 4 to 7 and a hydrophilic emulsifier in a weight ratio of 1: The beverage according to claim 3 , wherein the beverage is contained at 50 to 50: 1. 5. A sucrose fatty acid ester whose constituent fatty acid is a saturated fatty acid and / or unsaturated fatty acid having 12 to 22 carbon atoms and an average degree of substitution of 4 to 7 is 0.003 to 0.
The beverage according to claim 3 or 4, wherein the beverage contains 1% by weight and a hydrophilic emulsifier of 0.001 to 0.3% by weight.