JPH09322720A - Defoaming agent for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject defoaming agent containing unburnt bone meal and lecithin as active components, exhibiting excellent defoaming effect and having excellent safety as a food additive. SOLUTION: This defoaming agent contains (A) unburnt bone meal and (B) lecithin as active components. The amounts of the components A and B are preferably 90-20wt.% and 10-80wt.%, respectively. The component A can be produced usually by removing extractable components from the bone of cattle, pig, fish, etc., and drying and pulverizing the extraction residue. The unburnt bone meal of the component A preferably contains >=75wt.% of fraction having particle diameter finer than 400 mesh. The content of the component B is especially preferably 30-50wt.%. The objective defoaming agent can be produced simply by compounding the components A and B and mixing by a blender.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a food defoaming agent.

[0002]

2. Description of the Related Art Food production, foaming in processing, such as foaming in soy milk and tofu manufacturing, foaming when boiling noodles, juice during juice production, foaming during amino acid fermentation, etc. There is a possibility that the sex may be significantly reduced. For this reason,
A defoaming agent for foods is generally added and used at the time of manufacturing or processing a food having a risk of foaming.

It is needless to say that the defoaming agent for foods should have an excellent defoaming action, but it should also be highly safe when added to foods.
Phospholipids such as lecithin are known as compounds having an antifoaming action and safety as a food additive, but when only lecithin is added, a sufficient antifoaming action cannot be obtained.

[0004]

Therefore, as an antifoaming agent for foods, which is an alternative to lecithin, lipids such as fats and oils, polyhydric alcohol fatty acid esters, soybean phospholipids and natural waxes are hydrolyzed with a lipid hydrolase. And an antifoaming agent composed of this hydrolyzed lipid and an inorganic substance such as calcium phosphate, bone meal, egg shell meal and the like (JP-A-63-775).
3, JP-A-63-28412), polyricinoleic acid ester, soybean phospholipid, and paste or liquid defoaming agent for tofu containing essential salts of calcium carbonate, calcium phosphate, magnesium phosphate, and other inorganic salts. (JP-A-4-20257), or an antifoaming agent for tofu containing animal and vegetable oils and fats as essential components (JP-A-60-83).
No. 559), an antifoaming agent obtained by mixing animal and plant lecithin and animal and vegetable proteins (JP-A-62-241511), and the like. However, these defoaming agents are not always satisfactory in defoaming performance.

As a result of intensive studies to solve the above problems, the present inventors have found that an antifoaming agent containing unburned bone powder and lecithin as active ingredients exhibits an excellent antifoaming effect and completed the present invention. Came to do.

[0006]

That is, the defoaming agent for food of the present invention is characterized by containing unbaked bone meal and lecithin as active ingredients. The defoaming agent of the present invention comprises unburned bone meal 90-20.
Those containing 10% by weight of lecithin and 10% by weight of lecithin are preferable.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION As lecithin in the present invention, lecithin obtained from chicken egg or soybean is used, and crude lecithin obtained directly from chicken egg or soybean, purified lecithin obtained by treating it, or treated with these lecithins. The so-called enzyme lecithin, deoiled lecithin, fractionated lecithin, etc. can be used.

On the other hand, the unburned bone meal used in the present invention is obtained by extracting and removing an extract from bones of cattle, pigs, fish, etc., drying and pulverizing. Even when calcined bone powder is used in place of uncalcined bone powder, some defoaming action is observed, but when unbaked bone powder is used, a particularly excellent defoaming effect is obtained. For example, tofu can be obtained by adding water to crushed soybeans to boil, then separating a solid component (okara) and a liquid component (soy milk), and adding bitter juice to the soy milk to solidify it. Foaming in the step of boiling the crushed soybean (referred to as static foaming), and foaming when soymilk was injected into the container when transferring the separated soymilk to the next step (referred to as dynamic foaming). Etc. becomes a problem. When using calcined bone meal, the defoaming effect of dynamic foaming is excellent, but the defoaming effect of static foaming is insufficient, and as with unbaked bone meal, Neither excellent defoaming effect of dynamic foaming nor defoaming effect of dynamic foaming can be obtained.
Further, since the uncalcined bone powder is porous, it is hard to settle in the liquid, and therefore, the defoaming action against bubbles generated near the liquid surface is sufficiently exhibited.

The unburned bone meal is superior to the baked bone meal in that the lecithin content can be increased as compared with the case where the baked bone meal is used. However, it is not preferable that the content of lecithin is large, and since the antifoaming agent of the present invention contains bone powder and lecithin, an excellent antifoaming effect is exhibited as compared with the case where lecithin is used alone. The content of lecithin is preferably 10 to 80% by weight in order to exhibit an excellent defoaming effect. In the antifoaming agent of the present invention, the more preferable lecithin content is 2
0-60% by weight, particularly preferred lecithin content of 30-
50% by weight.

The unfired bone powder having a finer particle size is more excellent in defoaming action, and it is preferably finer than 150 mesh, particularly preferably 200 to 400 mesh. Further, unfired bone powder containing 70% or more of particles having a particle size of 350 mesh or more, particularly unburned bone powder containing 75% or more of particles having a particle size of 400 mesh or more exhibits an excellent defoaming action. It is preferable to do so.

The defoaming agent of the present invention can be obtained by adding lecithin to unburned bone meal and mixing it. Lecithin is generally a liquid or paste at room temperature, and some are refined or solid, but solid ones are also highly sticky and aggregate into nodules or absorb moisture into nodules. However, it is considered that lecithin becomes a stable powder state by being attached to and carried by unbaked bone powder. However, if too much lecithin is added to the amount of bone meal,
The obtained defoaming agent cannot maintain a stable powder state. From this point of view, it is preferable to add lecithin so that the content of lecithin in the antifoaming agent is 80% by weight or less as described above.

As a method for adding lecithin to unburned bone meal and mixing, a blender (for example, Model 7011 manufactured by Daiichi Rika Co., Ltd.) is mixed with a predetermined amount of unburned bone meal and lecithin. Just good.

[0013]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. The defoaming agents used in Examples and Comparative Examples are as follows.

Antifoaming agent A (product of the present invention): 90% by weight of unbaked beef bone meal (MS bone meal made by Meiji Seika Co., Ltd .: 440 mesh pass is 80% or more) and 10% by weight of soybean purified lecithin. Agent. Defoaming agent B (product of the present invention): unbaked beef bone powder (MS bone powder made by Meiji Seika Co., Ltd .: 440 mesh pass is 80% or more) 8
An antifoaming agent consisting of 0% by weight and purified soybean lecithin of 20% by weight. Defoaming agent C (product of the present invention): unbaked beef bone powder (MS bone powder manufactured by Meiji Seika Co., Ltd .: 440 mesh pass is 80% or more) 5
An antifoaming agent consisting of 0% by weight and 50% by weight of purified soybean lecithin.

Defoaming agent D (comparative product): A defoaming agent consisting of 80% by weight of calcined beef bone powder (pentacalcium SS: 400 mesh manufactured by N Corp.) and 20% by weight of soybean-purified lecithin. Defoaming agent E (comparative product): a defoaming agent comprising 60% by weight of crab shell powder (NCaK type manufactured by Shiraishi Calcium Co., Ltd .: 200 mesh pass) and 40% by weight of soybean-purified lecithin. Defoaming agent F (comparative product): a defoaming agent composed of 80% by weight of calcium phosphate (400 mesh) and 20% by weight of soybean-purified lecithin. Antifoam G (comparative): Scallop shell powder (N. Co., Ltd.)
An antifoaming agent consisting of 80% by weight of C Corporation: 200 mesh) and 20% by weight of soybean-purified lecithin. Defoaming agent H (comparative): use of soybean-purified lecithin only.

Examples 1 to 3 and Comparative Examples 1 to 5 25 ml of raw soybean was immersed in 100 ml of water and left at room temperature for 10 hours, 150 ml of water was further added, and the soybean was crushed by a blender mixer. This mixture of crushed soybeans and water was transferred to a 1-liter beaker, and the antifoaming agent shown in Table 1 was added so that the added amount was 0.5% by weight (weight of raw soybeans), and the mixture was heated at 70 to 80 ° C for 1 minute. Heat, then 90-100
After boiling at 6 ° C for 6 minutes, this was squeezed to obtain soy milk. 7
Foaming state after heating at 0 to 80 ° C for 1 minute (static foaming property test), foaming state after boiling at 90 to 100 ° C for 6 minutes (static foaming property test), and the obtained soymilk Is dropped from a height of 1 m into a graduated cylinder having a volume of 500 ml and the foaming state (dynamic foaming test) after 2 minutes is shown in Table 1.

[0017]

[Table 1]

The foaming state was determined by observing the height of the foam and observing the following criteria. ◎ ... height of foam is less than 2 cm ○ ... height of foam is 2 cm or more and less than 5 cm △ ... height of foam is 5 cm or more and less than 8 cm × ... foam height is 8 cm or more , Less than 12 cm xx ... Bubble height is 12 cm or more

[0019]

As described above, the defoaming agent of the present invention is
An excellent defoaming effect is exhibited by containing unbaked bone powder and lecithin as active ingredients, and especially when unbaked bone powder is contained in an amount of 20 to 90% by weight and lecithin in an amount of 10 to 80% by weight, an antifoaming effect is obtained. It is excellent because it is preferable. Further, since the defoaming agent of the present invention is composed of unbaked bone meal and lecithin,
It has effects such as excellent safety as a food additive.

Claims (2)

[Claims] 1. An antifoaming agent for foods, which comprises unbaked bone meal and lecithin as active ingredients. 2. The defoaming agent for food according to claim 1, which contains 20 to 90% by weight of unsintered bone meal and 10 to 80% by weight of lecithin.