JPH0861B2 - Defoaming agent for beverage and beverage using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to a specific sucrose fatty acid ester.
The present invention relates to a beverage containing tell . Specifically, the present invention relates to a positive pressure canned beverage containing a sucrose fatty acid ester whose 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.

[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 a normal three-piece steel canned beverage composed of three parts, the upper and lower lids and the can body, the can body has a thick plate thickness, and even if the inside is negative pressure, the strength against the dent of the can body is maintained. 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 drink, and sports drink have been filled with liquid nitrogen into two-piece aluminum cans and steel cans, and have been 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, there is a problem that a considerable amount of bubbles are generated in the head pace in 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 gives 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.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a positive pressure canned beverage which solves such spouting and scattering.

[0006]

The present inventors have SUMMARY OF THE INVENTION As a result of intensive study in view of the above circumstances, the Rukoto for the additional inclusion of particular sucrose fatty acid esters, can opening by the beverage canning, shaking before can opening It has been found that the phenomenon that the contents sometimes spout out of the can can be prevented, and the present invention has been accomplished. That is, the gist of the present invention is that the constituent fatty acid has 1 carbon atoms.
2 to 22 saturated and / or unsaturated fatty acids,
And it exists in the positive pressure canned drink which has a sucrose fatty acid ester house whose average degree of substitution is 4-7. Hereinafter, the present invention will be described in detail.

The sucrose fatty acid ester used in the present invention comprises a saturated fatty acid having 12 to 22 carbon atoms and / or a constituent fatty acid.
Alternatively, unsaturated fatty acids having an average degree of substitution of 4 to 7 are 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 a bound fatty acid,
Examples thereof include one kind or a mixture of two or more kinds of lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, ricinoleic acid, erucic acid and the like. These sucrose fatty acid esters 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. Those containing a large amount of mono- and diesters, that is, those having an average degree of substitution of 3 or less, the solubility in water remarkably increases and the defoaming effect cannot be expected. If the average degree of substitution exceeds 7, the dispersibility in water deteriorates and an effective effect cannot be expected.

The positive pressure canned beverages of the present invention include beverage canned coffee (sweetened or unsweetened coffee, milk coffee), oolong tea, green tea, cocoa, black tea, milk cocoa, canned low acid beverages such as milk black tea, bottled, other sealed container beverages, and the like can be given. Sucrose fat
Ester may be added directly to the undiluted solution and mixed in the case of using a warmed undiluted solution in the production of beverage cans, and it may be added as an emulsion in the case of a solution cooled to a temperature of 30 ° C or lower. As a result, it can be uniformly added to the beverage. The beverage stock solution to which the defoaming agent has been added is filled in an empty can by a filling machine, and a positive pressure can can be obtained by flowing or dropping liquid nitrogen and winding it.

The amount of sucrose fatty acid ester used is usually 0.001 to 0.05% by weight, preferably 0.005 to 0.02% by weight, based on the beverage. If it is 0.05% by weight or more, the cost is increased, and if it is 0.001% by weight or less, the defoaming effect of the present invention cannot be expected. Sucrose fat
The stell may be used alone or in combination of two or more. The beverage of the present invention can be appropriately 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.

[0010]

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 1-7 and Comparative Examples 1-3 Instant milk 2%, skim milk powder 0.8%, whole milk powder 0.16%, sugar 10%, prepared in the formula of milk coffee, shown in Table 1 below. Street,
Defoaming agents such as sucrose fatty acid ester 0.02
%, And heated to 60 ° C. or higher to disperse. A 250 ml aluminum can was filled with this milk coffee together with liquid nitrogen to make a can. The internal pressure of the can was adjusted to 1.2 kg / cm ² . After retort sterilization (125 ° C x 20 minutes), this is 5
Stored at 5 ° C for 1 day. Immediately after shaking this product 10 times with a shaker manufactured by Yayoi Co., Ltd., the cans were opened, and the weight of the contents blown out was measured from the weight difference before and after the opening of the cans. The results are shown in Table 1. Incidentally, Examples 1 to 7 and Comparative Examples 1 to 3
The names of the defoaming agents such as the sucrose fatty acid ester used in the above are as shown in Table 2 below.

[0011]

EFFECTS OF THE INVENTION According to the present invention, an excellent antifoaming agent for beverages is provided, which largely contributes to the production of beverages which are prevented from being blown out even in a positive pressure can.

[Table 1]

[Table 2]

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Nobuyuki Suwa 1000, Kamoshida-cho, Midori-ku, Yokohama-shi, Kanagawa Sanryoh Kasei Co., Ltd. (72) Akio Nishimura 1000, Kamoshida-cho, Midori-ku, Yokohama, Kanagawa Prefecture (56) References Japanese Patent Laid-Open No. 62-205757 (JP, A) Japanese Patent Laid-Open No. 49-32887 (JP, A)

Claims (2)

[Claims] 1. A constituent fatty acid is a saturated fatty acid and / or unsaturated fatty acids having 12 to 22 carbon atoms and an average degree of substitution of the beverage antifoaming agent comprising, as an active ingredient, sucrose fatty acid ester is a 4 to 7 Beverage with positive pressure can contained. 2. A defoaming agent for beverages is added to 0.001 with respect to the beverage.
The positive pressure canned beverage according to claim 1 , wherein the beverage is contained in an amount of about 0.05% by weight.