JPS62163667A - Defoaming agent for bean curd - Google Patents

Abstract

PURPOSE:To obtain the titled defoaming agent having low acid value and peroxide value and preferable in view of food hygienicity, by compounding magnesium carbonate to a high-melting wax such as carnauba wax, beeswax, rice bran wax, etc. CONSTITUTION:The objective defoaming agent can be produced by compounding (A) a high-melting wax such as carnauba wax, beeswax and/or rice bran wax, etc. (preferably having an acid value of >=1 and a melting point of >=60 deg.C) with (B) magnesium carbonate at a ratio of preferably 95:5-50:50. If necessary, the agent may be added with an animal or vegetable oil, an emulsifier, etc.

Description

[Detailed description of the invention] (Industrial application field) The present invention is directed to an antifoaming agent for tofu.

In detail, it is an antifoaming agent for tofu that suppresses and eliminates the foam that is generated when the soybean, defatted soybean and other vegetable protein water is heated, and the foam that is generated when the soymilk falls. The present invention relates to an antifoaming agent for tofu, which contains a single or a mixture of high-melting-point lipids including Nisdel, which is a high-handling alcohol, and magnesium carbonate as essential components.

[Conventional technology]

In the tofu industry, waste oil-based defoaming agents are used, such as waste oil from deep-frying mixed with lime, etc., and glycerin fatty acid ester-based defoaming agents that are mainly composed of glycerin fatty acid esters (Publication No. 58-9).
430. 58-89150>, silicone antifoaming agents containing silicone resin as the main component are used (
Special Publication No. 58-41821>.

Among these, waste oil-based antifoaming agents are used in foods with high acid values and peroxide values. It is undesirable to use it in the tofu manufacturing process from a food hygiene perspective.

Regarding phosphoric acid Nisdel antifoaming agents, Glycerin fatty acid ester alone does not have sufficient antifoaming power, so in order to increase the antifoaming power, Guri takes the form of a formulation containing silicone resin and the like.

However, using silicone resin has problems such as higher product prices.

(Problems to be Solved by the Invention) According to the present invention, it is possible to suppress the acid value and peroxide value found in waste oil-based defoaming agents, etc., and to obtain a defoaming agent that is preferable in terms of food hygiene.

Furthermore, high defoaming performance can be achieved without using silicone resin as a raw material, and the cost of addition is lower than that of conventional products.

(Means for Solving the Problems) As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention found that a simple substance or It has been shown that good antifoaming performance can be achieved by blending the mixture with magnesium carbonate as an essential component.

This has been experimentally proven to provide much better defoaming performance than conventional calcium salts such as calcium carbonate.

When using inorganic salts such as magnesium salts and calcium salts, it is necessary that the ingredients necessary for defoaming be adsorbed on the surface and uniformly dispersed within the soybean milk, and that the adsorbed antifoaming ingredients should not be easily desorbed. Magnesium carbonate was found to be superior to calcium salts when blended with the high melting point lipids of the present invention. Its superiority is tofu'! Ai
It was also demonstrated in a ti plant.

In the present invention, high melting point lipids include carnauba wax, beeswax,
It is a solid fat that contains esters of fatty acids such as rice bran wax and higher alcohols, has an acid content of 1:100 or more, and a melting point of 60°C or more.

In the present invention, the blending ratio of high melting point lipid and magnesium carbonate is 9
In the range of 5:5 to 50:50, preferably 95:5 to
70:30. When the magnesium carbonate content is 5 or less and 50 or more, the antifoaming power is poor.

In addition, animal and vegetable oils, emulsifiers, and the like may be added to such a mixture.

Animal and vegetable oils include natural fats and oils such as coconut oil, palm kernel oil, palm oil, fattening oil, cottonseed oil, rapeseed oil, beef tallow, lard, and fish oil, as well as one or a mixture of two or more of these hydrogenated oils. But that's fine.

Examples of emulsifiers include soybean phospholipids, glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, etc., and these may be added.

The antifoaming agent for tofu in the present invention includes firm tofu, silken tofu,
It can be used in the production of tofu products such as soft tofu and filled tofu, fried tofu, frozen tofu, and soy milk drinks.

The use m of the antifoaming agent for tofu of the present invention is 0 for raw raw soybeans.
．． 1 to 1.5% [■ However, %, preferably 0.2 to (), 8
If it is added in a proportion of 1.5%, foaming during the tofu manufacturing process can be suppressed.

[Example] The present invention will be explained below with reference to Examples.

(Example-1) The ingredients of each antifoaming agent listed in Table-1 are 80'C-90
The halo was melted at °C and mixed uniformly by chanting in an atmosphere below 20'C! J) End (beads) and 16
゜Defoaming test-1 Defoaming test method during steaming For each test, 7 raw soybeans were soaked and crushed in running water for 10 hours.The soaked soybeans obtained were crushed while adding water to obtain 42 kg of rice. .

To this, 42 g (0.6% based on raw soybeans) of the present invention product or comparative antifoaming agent shown in Table 1 was added, heated in an open pot, and heated for 6 minutes after reaching 90'C. , measure the maximum height of foam in the pot during that time.

Defoaming test-2 Defoaming test method when falling soymilk After defoaming test-1, squeeze the [go] with a squeezing machine and pass 1 kg of the obtained soymilk through a funnel from a height of 1 cm to 200 m
The foam was dropped into a measuring cylinder with 0 capacity, and the ffi (d) of the foam was measured immediately after dropping and 1 minute later.

The test results of the antifoaming agent of the present invention and the comparative foaming agent shown in Table-1 are shown in Table-2.

As is clear from the results in Table 2, it can be seen that the antifoaming agent of the present invention has excellent antifoaming power.

Table 2 Results of defoaming test (Example 2) Soybean phospholipid 5KFj, rice bran io*g, magnesium carbonate 20KC1, and hydrogenated fish oil fat 65Ng were heated to 80-90'C) and mixed uniformly. , powder (beads) was obtained by spraying in an atmosphere below 20°C.

A comparative test was conducted between the powder (beads) as described above and a commercially available waste oil-based antifoaming agent.

The amount of antifoaming agent added is 0.6% to raw soybeans, soy milk concentration 10
．． Tofu was made with 5%.

Table 3 shows the results of the defoaming test.

The product of the present invention had good defoaming properties during steaming or dropping, and produced 15 times of good quality tofu.

Table-3 Appearance (Effect of the Invention) As is clear from Examples-1 and -2, the defoaming II of the product of the present invention! l! ! It can be seen that the conversion is excellent. Tofu's interior texture is fine-grained, and paternity 1iQ is glossy.

The tofu dextrose has a good elasticity and a pleasant texture.

The product of the present invention can also be used for fried tofu (fried tofu) 11), and the resulting product has improved effects such as a golden brown color and a soft and pleasant texture.

The product of the present invention has a low acid value and a low peroxide value, which is preferable in terms of food hygiene.Also, a high antifoaming fat can be obtained without using a silicone resin, and the addition cost is low.

■ Pa〕＼.

Claims (2)

[Claims] (1) An antifoaming agent for tofu made by blending a single substance or a mixture of high melting point lipids such as carnauba wax, beeswax, and rice bran wax with magnesium carbonate. (2) The ratio of single or mixture of high melting point lipids such as carnauba wax, beeswax, and rice bran wax to magnesium carbonate is 95:5.
The antifoaming agent for tofu according to claim 1, wherein the ratio is 50:50.