JPH0465664B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to an antifoaming agent for tofu. More specifically, it is an antifoaming agent for tofu that suppresses and eliminates the foam that occurs when soybeans, defatted soybeans, and other vegetable protein aqueous solutions are heated, and the foam that occurs when soymilk falls. The present invention relates to an antifoaming agent for tofu, which comprises a high melting point lipid alone or a mixture containing an ester of the above and magnesium carbonate as essential components. [Prior art] In the tofu industry, there are waste oil-based defoaming agents made by mixing waste oil from deep-frying with lime, etc., and glycerin fatty acid ester-based defoaming agents whose main component is glycerin fatty acid ester (Japanese Patent Publication No. 58-9430, Japanese Patent Publication No. 58). -89150), silicone antifoaming agents containing silicone resin as the main component are used (Japanese Patent Publication No. 58-41821). Among these, waste oil-based antifoaming agents have high acid values and peroxide values, and their use in the manufacturing process of tofu, which is a food product, is undesirable from the viewpoint of food hygiene. Regarding glycerin fatty acid ester antifoaming agents, glycerin fatty acid esters alone do not have sufficient antifoaming power, and in order to increase the antifoaming power, formulations containing silicone resins and the like are used. 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-type defoaming agents, etc., and to obtain a defoaming agent that is preferable from the viewpoint of food hygiene. Furthermore, high antifoaming 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 have found that a simple substance or a high-melting-point lipid containing an ester of a fatty acid and a higher alcohol such as carnauba wax, beeswax, and rice bran wax, etc. It has been found that good antifoaming performance can be exhibited 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. The function of inorganic salts such as magnesium salts and calcium salts is to adsorb the components necessary for defoaming on the surface, to disperse them uniformly in the soybean milk, and to prevent the adsorbed defoaming components from being easily desorbed. However, it has been observed that magnesium carbonate is superior to calcium salts when blended with the high melting point lipids of the present invention. Its superiority has also been demonstrated in tofu manufacturing plants. The high melting point lipids in the present invention include carnauba wax,
It is a solid fat containing esters of fatty acids and higher alcohols such as beeswax and rice bran wax, and has an acid value of 1 or higher and a melting point of 60°C or higher. In the present invention, the blending ratio of high melting point lipid and magnesium carbonate is in the range of 95:5 to 50:50, preferably 95:5 to
It is 70:30. Magnesium carbonate is 5 or less and 50
Above this value, the antifoaming power is poor. Moreover, animal and vegetable oils, emulsifiers, etc. may be further added to such a mixture. Animal and vegetable oils include natural fats and oils such as coconut oil, palm kernel oil, palm oil, soybean 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. good. 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 according to the present invention can be used in the production of tofu such as firm tofu, silken tofu, soft tofu, and stuffed tofu, as well as tofu such as fried tofu, frozen tofu, and soy milk drinks. The amount of the antifoaming agent for tofu of the present invention to be used is 0.1 to 1.5% by weight, preferably 0.2 to 0.8% by weight, based on raw raw soybeans to suppress foaming during the tofu manufacturing process. . [Example] The present invention will be described below with reference to Examples. Example 1 The ingredients of each antifoaming agent listed in Table-1 are 80℃-
Melt by heating to 90°C, mix uniformly, and then spray into an atmosphere below 20°C to form powder (beads). Defoaming test-1 Defoaming test method during vapor deposition For each test, 7 kg of raw soybeans were immersed in running water for 10 hours, and the soaked soybeans were ground while adding water.
obtain the [honor] of To this, 42 kg (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 until the temperature reached 90°C, and then heated for 6 minutes. Measure the maximum height of bubbles in the pot. Defoaming test-2 Defoaming test method when soy milk falls After defoaming test-1, squeeze out the rice with a squeezing machine,
1 kg of the obtained soymilk was dropped from a height of 1 m through a funnel into a 2000 ml graduated cylinder, and the amount of foam (ml) immediately after dropping and 1 minute later was measured. The test results of the antifoaming agent of the present invention and the comparative antifoaming 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】

【table】

【table】

[Table] Example 2 Heat and melt 5 kg of soybean phospholipids, 10 kg of rice bran wax, 20 kg of magnesium carbonate, and 65 kg of hydrogenated fish oil (80 kg of hydrogenated fish oil).
~90°C), then mixed uniformly and then sprayed in an atmosphere of 20°C or lower to obtain powder (beads). A comparative test was conducted between the powder (beads) obtained as described above and a commercially available waste oil-based antifoaming agent. The amount of antifoaming agent added was 0.6% to raw soybeans, and tofu was produced with a soymilk concentration of 10.5%. Table 3 shows the results of the defoaming test. The product of the present invention has excellent defoaming properties during vapor deposition or dropping,
Good quality tofu was obtained.

〔Effect of the invention〕

As is clear from Examples 1 and 2, it can be seen that the antifoaming effect of the product of the present invention is excellent. Tofu has a fine texture and a shiny exterior. The tofu texture is elastic and has a pleasant texture. The product of the present invention can also be used in the production of fried tofu, and the improved effects of the fried tofu product include a golden yellow color and a soft and pleasant texture. The product of the present invention has a low acid value and peroxide value, which is preferable in terms of food hygiene.Also, high antifoaming properties can be obtained without using silicone resin, and the addition cost is low.

Claims (1)

[Scope of Claims] 1. An antifoaming agent for tofu, comprising a single substance or a mixture of high melting point lipids containing esters of fatty acids and higher alcohols such as carnauba wax, beeswax, and rice bran wax, and magnesium carbonate as essential components. 2. The ratio of a single substance or a mixture of high melting point lipids containing esters of fatty acids and higher alcohols such as carnauba wax, beeswax, and rice bran wax to magnesium carbonate is
The antifoaming agent for tofu according to claim 1, which has a ratio of 95:5 to 50:50.