JPH09224620A - Defoamer and canned beverage having positive pressure using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a defoamer containing a specific polyglycerol fatty acid ester as an active ingredient, preventing a canned beverage from an effusion and a splash, improving yield and productivity thereof and suitable for the canned beverage having a positive pressure. SOLUTION: This defoamer contains a polyglycerol fatty acid ester of which polyglycerol has 4-12 mean degree of polymerization, >=60wt.% of constituting fatty acid thereof is a 16-22C saturated fatty acid and has 130-190 saponification value, as an active ingredient. Further, the defoamer preferably contains 1-50wt.% content of the polyglycerol fatty acid ester in an aqueous medium, and 0.01-20wt.% content of a dispersing agent having >=5 HLB based on the polyglycerol fatty acid ester, and a canned beverage having a positive pressure is preferably produced by blending the defoamer having 0.003-0.1wt.% content of the polyglycerol fatty acid ester.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an antifoaming agent and a beverage using the same. More specifically, it relates to an antifoaming agent containing a specific polyglycerin fatty acid ester as an active ingredient, and a canned beverage containing the same. Particularly, the present invention relates to an antifoaming agent and a beverage having an excellent antifoaming effect on the beverage supplied at a high temperature using a hot bender or the like.

[0002]

2. Description of the Related Art Conventionally, fruit juice beverages such as orange juice and apple juice, coffee beverages, teas such as tea and oolong tea, non-carbonated beverages such as sports drinks (drinks other than carbonated beverages) have been marketed in cans. However, these canned beverages are sold by being cooled or heated by a vending machine or the like. As these non-carbonated beverage cans, generally, three-piece negative pressure filling iron cans (consisting of upper and lower lids and a cylindrical can body with both ends open) are used. In a three-piece negative pressure iron can, the head space of the can is 35 to 45 to prevent the filled beverage from being oxidized.
The negative pressure is about cmHg. This 3-piece negative pressure can is easily dented (spring ring) by external pressure, so
The plate thickness of the can body is set to about 0.2 mm to prevent the spring ring.

In recent years, even non-carbonated beverages have been replaced with 2-piece positive pressure filling aluminum cans and the like instead of the 3-piece negative pressure cans.
Piece positive pressure cans (composed of two parts, an open-end can body and a lid) are being used. This two-piece positive pressure can was originally used for carbonated drinks in which the filling itself contains supersaturated gas, that is, soft drinks containing carbonated gas, beer, etc., but it causes springing. In particular, aluminum 2-piece positive pressure cans can be designed by taking advantage of the color of the metal background, and also have excellent properties such as corrosion resistance and flavor. It has many advantages over the 3-piece negative pressure can, and its application is expanding.

The thickness of the can body of a two-piece positive pressure can is 0.08.
Since it is a very thin material of about 0.15 mm, it is not possible to withstand use by simply filling the non-carbonated beverage with a dent in the barrel of the can. Therefore, a method of dropping liquid nitrogen into the filled can contents in order to increase the rigidity by using the can pressure as a positive pressure, and the can pressure as a gauge pressure of 0.0
A positive pressure of about 5 to 2.5 kg / cm ² has been widely used to increase the mechanical strength of cans for use in non-carbonated beverages.

However, when the consumer shakes the can before opening it, removes it from the vending machine, or shakes it due to transportation by car, a considerable amount of foam is generated in the head space inside the can. However, there is a problem that bubbles are splashed at the same time when the can is opened, and are scattered from the opening to the surroundings to stain clothes and the like, which gives a consumer discomfort. In particular, some non-carbonated beverages, such as coffee, orange juice, and apple juice, are separated when left to stand, and some are labeled so that they can be shaken to disperse the contents before consumption. It may be a customary practice, which is a particular problem. Beverages that are prone to this problem include coffee, tea, oolong tea and other teas, soup and other highly viscous beverages,
There are quite a few such as tomato juice.

As a method for solving such a problem, it has been proposed to add a surfactant usable as a food additive as an antifoaming agent. However, the foaming of the beverage depends on the components contained in the beverage, the storage temperature of the beverage, and the like, and as the raw material, coffee, tea, powdered milk, etc., which originally tend to foam, may be used. The factors that govern the complexity are complex, and the techniques proposed to date have not always achieved satisfactory results.

[0007]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide an antifoaming agent and a beverage containing the same for solving the problems such as spouting and scattering of canned beverages.

[0008]

Means for Solving the Problems As a result of intensive studies of the control of bubble generation in canned beverages, the present inventors have defoamed a specific polyglycerin fatty acid ester (hereinafter sometimes abbreviated as PoGE). Be effective as an agent,
In particular, it was found that a remarkable defoaming effect was exhibited at a high temperature of 40 to 100 ° C, and the present invention was completed. The gist of the present invention is a defoaming agent for beverages containing polyglycerin fatty acid ester as a main component, wherein the PoGE has a specific polyglycerin (hereinafter sometimes abbreviated as PoG) degree of polymerization, fatty acid species, saponification A defoamer that is PoGE having a value and a beverage containing the defoamer are provided.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The polyglycerin fatty acid ester which is an active ingredient in the defoaming agent of the present invention has an average degree of polymerization of polyglycerin of 4 to
12, and polyglycerin in which the constituent fatty acid is one or a mixture of two or more kinds of saturated fatty acids having 16 to 22 carbon atoms, and the total of the one or more kinds of fatty acids is 60% by weight or more of the constituent fatty acid. Fatty acid ester having a saponification value of 130 to 190, preferably 150 to 18
0.

If the average degree of polymerization of polyglycerin is less than 4, the defoaming property is not exhibited, and if it exceeds 12, the dispersibility is poor and the defoaming effect cannot be expected. 16 to 2 carbon atoms
When the constituent fatty acid of 2 is less than 60%, since a fatty acid having less than 16 carbon atoms or more than 22 occupies 40% or more,
The desired defoaming property is not exhibited. When the fatty acid having less than 16 carbon atoms or having more than 22 carbon atoms has a large amount of fatty acid having less than 16 carbon atoms, the solubility is high and the defoaming property cannot be expected.
When the amount of the fatty acid exceeding 2 is large, the melting point of the ester becomes high, which makes it difficult to add to the beverage, which is disadvantageous. P
When the saponification value of oGE is less than 130, the solubility in water increases and the defoaming effect cannot be expected. On the contrary, if it exceeds 190, an effective defoaming effect cannot be expected.

As the constituent fatty acid of PoGE used in the present invention, any fatty acid can be used as long as the above-mentioned conditions are satisfied. Specifically, palmitic acid, stearic acid,
Examples thereof include saturated fatty acids such as behenic acid. PoG in beverage
The E content is preferably 0.003 to 0.1% by weight. If it is less than 0.003% by weight, a sufficient defoaming effect cannot be obtained, and if it exceeds 0.1% by weight, the effect cannot be expected to increase, which is economically disadvantageous.

PoGE used in the present invention is poorly soluble in water,
When the dispersibility in a beverage is poor, it may be in the form of a dispersion liquid in which a dispersant is separately used and uniformly dispersed in an aqueous medium. This method is preferable because it can be easily added to beverages and the like in the manufacturing process. When PoGE used in the present invention is added in the form of a dispersion, the dispersant used is preferably HLB 5 or more. When the HLB of the dispersant is less than 5, the stability of the resulting dispersion is insufficient and the defoaming effect may be reduced. As the dispersant, sucrose fatty acid ester, polyglycerin fatty acid ester other than the specific PoGE of the present invention (any of the average degree of polymerization of PoG, the number of carbon atoms of the constituent fatty acids, and the saponification value is within the range of the specific PoGE of the present invention). Are different), sorbitan fatty acid ester and the like are preferable. Specifically, as the sucrose fatty acid ester, constituent fatty acids include saturated fatty acids such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid, unsaturated fatty acids such as ricinoleic acid, oleic acid, and erucic acid. There is no particular limitation, and the ester may be a mixture of monoester, diester, triester and the like. As the polyglycerol fatty acid ester other than the specific PoGE of the present invention, the constituent fatty acids include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, saturated fatty acids such as stearic acid, ricinoleic acid, oleic acid,
Unsaturated fatty acids such as erucic acid are not particularly limited, and monoglycerides and diesters such as tetraglycerin, hexaglycerin, and decaglycerin among polyglycerin are preferable. The sorbitan fatty acid ester is preferably a monoester of caprylic acid, capric acid, myristic acid, palmitic acid, or the like. Among them, sucrose fatty acid ester is preferable, and sucrose fatty acid ester whose constituent fatty acid is palmitic acid or stearic acid is particularly preferable.

The aqueous medium used when the PoGE used in the present invention is added in the form of a dispersion is usually water,
You may use what added alcohols, such as ethanol, to water. The concentration of the dispersion is 1 to 1 for PoGE.
50% by weight, particularly preferably 5 to 30% by weight,
The dispersant content is preferably 0.01 to 20% by weight, more preferably 1.0 to 15% by weight, based on PoGE. If the content of PoGE in the dispersion is less than 1% by weight, the active ingredient in the antifoaming agent will be low, which is disadvantageous in transportation and the like.
When the content is more than wt%, the viscosity of the dispersion becomes high and it may be difficult to prepare a uniform dispersion. If the dispersant is less than 0.01% by weight with respect to PoGE, PoGE may not be sufficiently dispersed, and if added in excess of 20% by weight, the effect may not be improved and may be uneconomical.

As the beverage containing the antifoaming agent of the present invention,
Canned coffee (sweetened, unsweetened coffee, milk coffee), canned tea (straight tea, milk tea), milk drink, soft drink containing milk, fermented milk (sterilized, non-sterilized),
Examples include milky drinks, soft drinks containing fruit juice, tea drinks such as oolong tea, and the like. The antifoaming agent of the present invention is particularly 40 to 1
It exhibits a remarkable defoaming effect at a high temperature of 00 ° C., especially 40 to 60 ° C., and is suitable for a so-called hot-bender-provided beverage to be stored and provided at a high temperature. There is a remarkable effect in suppressing the spouting / scattering at the time of opening a can of a positive pressure canned beverage which is stored / supplied at high temperature and supplied / sold. Further, by using the defoaming agent of the present invention, in addition to suppressing spouting / scattering at the time of opening a can, foaming at the time of filling a can in the manufacturing process is also suppressed, and manufacturing efficiency and yield can be improved. I can.

Beverages containing the antifoaming agent of the present invention include other antifoaming agents (for example, 40 ° C.) as long as the effects of the present invention are not impaired.
Antifoaming agent, etc., which is extremely effective at low temperatures below
You may use a dispersing agent etc. together.

[0016]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples unless it exceeds the gist. <Examples 1 to 3 and Comparative Example 1> The dispersant shown in Table-1 was dissolved in water, the aqueous solution was heated to 70 ° C, and then the PoGE was stirred so as to have the concentration shown in Table-1. To 5,000 with a TK homogenizer (made by Tokushu Kika Kogyo Co., Ltd.)
It was emulsified and dispersed at 12000 rpm for 5 minutes. After emulsification and dispersion, the mixture was cooled and ethanol was added to prevent spoilage to obtain an antifoaming agent dispersion liquid. The PoGE content in milk coffee is 0.
The antifoaming agent dispersion was added to the milk coffee raw material having the following composition so as to be 015% by weight (150 ppm).

Milk coffee raw material composition Coffee extract: 3.2% by weight Skim milk powder: 3.2% by weight Whole milk powder: 0.8% by weight Granulated sugar: 6.5% by weight Sucrose palmitate: 0.03% by weight (P-1570 manufactured by Mitsubishi Kagaku Foods Co., Ltd.) Baking soda: 0.06 wt% water: balance After adding the defoaming agent dispersion to the milk coffee raw material, homogenize it using a high pressure homogenizer and use an autoclave at 121 ° C for 20 minutes. It sterilized on condition of and milk coffee was obtained.

50 ml of the obtained milk coffee is added to 200
It was put in a ml graduated cylinder, air was fed from a glass filter at 0.1 L / min, and a foaming test for measuring the amount of foaming (volume of foam in a steady state) was carried out to evaluate the defoaming effect. The measurement temperature was 45 ° C and 55 ° C. <Example 4> The same procedure as in Example 1 was performed except that PoGE was not added to the aqueous dispersant solution but was directly added during the preparation of milk coffee, and the measurement temperature in the bubble test was 65 ° C.
Milk coffee was prepared and evaluated using PoGE of Table-1.

Comparative Example 2 The same procedure as in Example 1 was carried out except that PoGE was not added to the aqueous dispersant solution but was added directly during the preparation of the milk coffee, and the Poe of Table 1 was used to prepare and evaluate the milk coffee. . <Comparative Example 3> Example 1 except that no defoaming agent or dispersant was used.
Milk coffee was prepared and foamed in the same manner as in.

[0020]

[Table 1]

[0021]

According to the present invention, an excellent antifoaming agent for beverages,
Also, a beverage containing the same is provided, and it becomes possible to produce a beverage in which blowout is prevented even in a positive pressure can. Further, since foaming can be prevented during the manufacturing process of the beverage, it largely contributes to the improvement of production efficiency and yield.

Claims (5)

[Claims] 1. An antifoaming agent comprising a polyglycerin fatty acid ester as an active ingredient, wherein the polyglycerol constituting the polyglycerin fatty acid ester has an average degree of polymerization of 4 to 1.
2. A defoaming agent characterized in that 60% by weight or more of the constituent fatty acids are saturated fatty acids having 16 to 22 carbon atoms and a polyglycerin fatty acid ester having a saponification value of 130 to 190. 2. The content of the polyglycerin fatty acid ester in the aqueous medium is 1 to 50% by weight, and the content of the dispersant having an HLB of 5 or more is 0.
The antifoaming agent according to claim 1, wherein the antifoaming agent is from 0 to 20% by weight. 3. The defoaming agent according to claim 1 or 2, which is a defoaming agent for a beverage in a positive pressure can. 4. The defoaming agent according to claim 3, which is a defoaming agent for a beverage in a positive pressure can for providing a hot bender. 5. A positive pressure canned beverage containing the defoaming agent according to claim 1, wherein the content of the polyglycerin fatty acid ester is 0.003 to 0.1% by weight.