JPS62241511A - Novel defoaming agent - Google Patents

Abstract

PURPOSE:To improve the preservability and oxidation resistance of food by the titled agent, to enhance the water retentivity, and to ameliorate the taste and palatability by using a composition obtained by mixing animal and vegetable lecithins and animal and vegetable proteins to effectively control the frothing in the production of food such as bean curd or the like. CONSTITUTION:Although the lecithin to be used as the defoaming agent is not specified, vegetable lecithins, especially soybean lecithin, are preferably used from the standpoint of the cost, raw material, and taste. Either of the proteins of animal and vegetable origin can be used, and soybean protein is preferably used. Wheat gluten, egg albumen, casein, gelatin, whey, etc., can also be used. The mixing ratio of the lecithin to protein is preferably controlled to 5/95-95/5, and the amt. of the defoaming agent to be added can be reduced when the proportion of lecithin is high. When 0.01-10% composition is added, frothing can be controlled in the production of foods such as bean soup and dairy products as well as bean curd.

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention relates to a safe and effective antifoaming agent, which can effectively suppress foaming during the production of tofu and other various foods.

(b) Traditional technology Tofu, which is said to have been brought from China by a Tang monk during the Nara period, is the most easily digestible of all the traditional soybean foods in Japan, and its pleasant texture and light taste make it a popular food for Japanese people. Suitable for taste. In addition, due to the recent increase in interest in health, it is suddenly attracting attention not only in Japan but also overseas as a high-protein food.

Normally, tofu is made by first soaking soybeans in water overnight to soften them, then grinding them in a grinder without adding water. The product processed by this grinder is called ``go'' and is thick and foamy. The ``go'' is first sent to a boiling pot and heated, then squeezed by a squeezer and dropped into a vat as soy milk, which then moves on to the next process, but foaming is a problem here as well. Addition of an antifoaming agent is essential to suppress this foaming.

In other words, antifoaming agents are necessary to suppress the foaming of rice in the pot, increase the thermal efficiency of steaming, assist in protein extraction from soybeans, and produce uniform soymilk in a short time.
It plays an important role in tofu production from the standpoint of marketability.

Defoaming agents currently in use include rancid oil-based defoaming agents, glycerin fatty acid ester-based defoaming agents, and silicone resin-based defoaming agents (Food and Science June 1983, "Tofu Production and Additives" exclusively for Muroi) ).

(C) Problems to be solved by the invention Calcium neutralized products of rancid oil, which have been used for a long time, are made by adding calcium carbonate, calcium oxide, magnesium carbonate, etc. to rancid oil produced during the production of fried tofu. It is a mixture. However, there are many problems, such as a high peroxide value, which indicates the formation of harmful peroxides, and a high acid value, which indicates decomposition and other changes in quality. Silicone resin-based antifoaming agents do not disperse in water as they are, and must be used in combination with other ingredients. Furthermore, the amount used is regulated under the Food Sanitation Act.

Antifoaming agents based on glycerin fatty acid esters are mainly monoglycerides of higher fatty acids, but their antifoaming effects have not always been fully satisfactory.

An object of the present invention is to provide an antifoaming agent that is safe and highly effective in small amounts.

(Means for Solving Problem d1) As a result of intensive research, the present inventors found that a composition obtained by mixing animal and plant lecithin with animal and plant proteins has an extremely excellent defoaming effect in the process of tofu production. This discovery led to the completion of the present invention.

That is, the present invention is an antifoaming agent made by mixing animal and plant lecithin and animal and plant proteins.

The lecithin used in the present invention is soybean, egg yolk, and bovine brain.

Canola, sunflower, safflower, cottonseed, corn,
It refers to lecithins from plants and animals such as flax, sesame, olive, rice, amberjack, grape avocado, coconut, palm, etc., and is not limited to specific lecithins. However, vegetable lecithin, especially soybean lecithin, is desirable in terms of price, raw materials, and flavor.

In recent years, with advances in lecithin purification technology, various types of lecithin have been developed, such as paste, powder, gum, and block, depending on the degree of purification. Although any type can be used in the present invention, workability may be affected. When considering, powder type is preferable.

Any protein derived from animals or plants can be used, but soybean protein is preferred from the viewpoints of price, raw materials, and flavor. Examples include full-fat soybean flour, extracted soybean protein, reduced soybean protein 1 isolated soybean protein, and powdered soybean milk.

Other proteins include wheat gluten, egg white, casein, gelatin, and whey.

The compositional ratio of lecithin and protein is suitably 5:95 to 95:5, but a higher lecithin ratio is advantageous because the amount added as an antifoaming agent is smaller.

When the antifoaming agent of the present invention is dispersed in water, soy milk, etc., it can be added quantitatively and has excellent workability.

Addition amount is 0.01-10%, preferably 0.05-5%
It is.

The antifoaming agent of the present invention is applicable not only to tofu but also to soy milk and dairy products.

It is extremely effective in suppressing foaming that occurs during the production of protein foods and other various foods. Although the mechanism of this antifoaming effect is not necessarily clear, it is presumed that the phospholipid and protein form a complex through electrostatic and hydrophobic bonds, and this complex exerts some effect.

(Q) Examples Example 1 10 kg of purified soybeans are immersed in water at a temperature of 20° C. for 10 hours to swell, and then drained. 37 to the water-absorbed soybeans
Grind thoroughly using a pulverizer while adding water from Step 1. Purified powdered soybean lecithin (Nissin Oil Co., Ltd. product name: PC-3)
0) 20g and powdered concentrated soy protein (manufactured by Nisshin Oil Co., Ltd.)
A composition prepared by mixing 2.2 g of Solby NY (trade name) was mixed with water to make 222 g, and dispersed using a homomixer. This liquid is added to the ground soybean material, stirred, and sent to a boiling pot, where it is heated at 100°C for 5 minutes. Thereafter, this was filtered to obtain soymilk 931.

After cooling this to 70-75℃, pour it into a container,
Add an appropriate amount of calcium sulfate and coagulate to form tofu. There was no foaming during this process. For comparison, tofu was produced in the same process without adding an antifoaming agent, but foaming was intense during stirring and filtration, workability was extremely poor, and the final product had a poor appearance. Further, tofu was produced by adding 60 g of stearic acid monoglyceride, but the antifoaming effect was inferior to that of the product of the present invention.

Example 2 Purified gummy soybean lecithin (manufactured by Nisshin Oil Co., Ltd., product name:
A composition prepared by mixing 20 g of PC-70) and 1.1 g of powdered soy milk (product name: Solpy 5S, manufactured by Nisshin Oil Co., Ltd.) was mixed with water to make 211 g, and dispersed using a homomixer. When tofu was produced using this liquid in the same manner as in Example 1, it was found to have no foaming, excellent workability, and excellent product quality.

Example 3 Water was added to a composition prepared by mixing 20 g of egg yolk lecithin and 20 g of purified soybean protein to make 800 g, and the mixture was dispersed using a homomixer. When tofu was produced using this liquid in the same manner as in Example 1, there was no foaming and the workability and product quality were excellent.

(f) Effects of the Invention The antifoaming agent of the present invention can extremely effectively suppress foaming during the production of tofu and other foods, and is safe for the human body.

In addition to the antifoaming effect, this antifoaming agent has many benefits for the final product. In other words, lecithin itself is a valuable and excellent nutritional source, imparts excellent flavor to foods, improves texture, improves water retention, and improves preservability and antioxidant capacity. That is the case. Furthermore, the antifoaming agent according to the present invention has the great advantage of requiring less additives (but exhibiting sufficient effects) compared to conventional antifoaming agents.

Claims (2)

[Claims] (1) Antifoaming agent made by mixing animal and plant lecithin and animal and plant protein. (2) One or two animal and plant lecithins selected from soybean, egg yolk, cow brain, rapeseed, sunflower, safflower, cottonseed, corn, flaxseed, sesame, olive, rice, awl, grape, avocado, coconut, and palm. The antifoaming agent according to claim (1), which is made from at least one species.