JPH07155148A - Defoaming agent for beverages and beverages in positive pressure cans containing the same - Google Patents
Defoaming agent for beverages and beverages in positive pressure cans containing the sameInfo
- Publication number
- JPH07155148A JPH07155148A JP5339501A JP33950193A JPH07155148A JP H07155148 A JPH07155148 A JP H07155148A JP 5339501 A JP5339501 A JP 5339501A JP 33950193 A JP33950193 A JP 33950193A JP H07155148 A JPH07155148 A JP H07155148A
- Authority
- JP
- Japan
- Prior art keywords
- beverages
- fatty acid
- acid ester
- positive pressure
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
(57)【要約】
【構成】 グリセリン不飽和脂肪酸エステル、好ましく
は融点30〜50℃のグリセリン不飽和脂肪酸エステル５〜
40重量％と、ソルビタン飽和脂肪酸エステル５〜40重量
％と、常温で液体である食品用乳化剤及び／又は食用油
脂20〜90重量％を必須成分とした飲料用消泡剤及びそれ
を配合してなる陽圧缶入り飲料。
【効果】 本発明によれば幅広い温度域で有効な飲料用
消泡剤が得られ、それを配合してなる陽圧缶入り飲料
は、振盪直後の開缶によって内容物が噴きだし、消費者
の手や衣服を汚すといった問題が解決される。また、充
填時に缶のヘッドスペースでの発泡を抑え、ヘッドスペ
ースの酸素を窒素に置換する効率を高めることが可能と
なる。(57) [Summary] [Structure] Glycerin unsaturated fatty acid ester, preferably glycerin unsaturated fatty acid ester having a melting point of 30 to 50 ° C.
40% by weight, sorbitan saturated fatty acid ester 5 to 40% by weight, food demulsifier and / or edible oil / fat 20 to 90% by weight which are liquid at room temperature, and a defoaming agent for beverages containing the essential components Naru positive pressure canned beverage. [Effects] According to the present invention, an antifoaming agent for beverages which is effective in a wide temperature range can be obtained, and a beverage with a positive pressure can containing the defoaming agent can be opened immediately after shaking to expel the contents. Problems such as soiling your hands and clothes are solved. In addition, it is possible to suppress foaming in the head space of the can during filling and improve the efficiency of replacing oxygen in the head space with nitrogen.
Description
【０００１】[0001]
【産業上の利用分野】本発明は飲料用消泡剤及びこれを
配合した陽圧缶入り飲料に関する。更に詳しくはグリセ
リン不飽和脂肪酸エステル５〜40重量％と、ソルビタン
飽和脂肪酸エステル５〜40重量％と、常温で液体である
食品用乳化剤及び／又は食用油脂20〜90重量％を必須成
分とすることを特徴とする飲料用消泡剤及びそれを配合
してなる陽圧缶入り飲料に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a defoaming agent for beverages and a positive pressure canned beverage containing the same. More specifically, glycerin unsaturated fatty acid ester 5 to 40% by weight, sorbitan saturated fatty acid ester 5 to 40% by weight, and a food-grade emulsifier and / or edible oil and fat 20 to 90% by weight which are liquids at room temperature are essential components. The present invention relates to a defoaming agent for beverages, and a beverage in a positive pressure can containing the same.
【０００２】[0002]
【従来の技術】従来から密封容器入り飲料として缶入り
の各種飲料が店頭、自動販売機などで販売されている。
従来缶飲料は缶のヘッドスペース内の空気による内容物
の酸化を防ぐなどの理由から、缶のヘッドスペースを陰
圧に保つようにしてきたが、この場合缶内の陰圧による
缶胴のへこみ（パネリング）に対抗するため、比較的板
厚の厚いスリーピーススチール缶などが主に用いられて
きた。近時このようなスリーピーススチール缶に代わ
り、飲料缶として軽量であるツーピーススチール缶、ツ
ーピースアルミ缶やスリーピース薄肉缶の使用が普及し
つつある。2. Description of the Related Art Conventionally, various beverages in cans have been sold in stores and vending machines as beverages in sealed containers.
Conventionally, canned beverages have been kept at a negative pressure in the can head space for reasons such as preventing oxidation of the contents by the air in the can head space.In this case, the negative pressure in the can caused a dent in the can body. In order to counter (paneling), three-piece steel cans and the like having a relatively thick plate have been mainly used. Recently, in place of such three-piece steel cans, lightweight two-piece steel cans, two-piece aluminum cans, and three-piece thin-wall cans have been widely used as beverage cans.
【０００３】この薄肉飲料缶は、パネリングを防ぐため
炭酸ガスや液体窒素を添加する等の方法がとられてい
る。このため、このような陽圧缶に充填された飲料は振
盪された後に開缶すると内圧が高いため、缶内のヘッド
スペースに起泡した内容物が噴き出し、消費者の手や衣
服を汚すという問題がある。For this thin-walled beverage can, a method such as adding carbon dioxide gas or liquid nitrogen is taken to prevent paneling. For this reason, when a beverage filled in such a positive pressure can is opened after being shaken, the internal pressure is high, and thus the foamed contents spout out in the head space inside the can, and the consumer's hands and clothes are contaminated. There's a problem.
【０００４】特にコーヒー等では、従来から消費者が内
容物の均質化をはかるため飲用前に缶を振盪することが
習慣にもなっており問題となる。このような問題点を解
決するために、開口部に新たな機能を付与して内容物が
噴き出さないように改良することが考えられるが、いま
だ充分満足のいく結果は得られていない。Particularly for coffee and the like, it has been a problem that consumers conventionally shake the can before drinking in order to homogenize the contents. In order to solve such a problem, it may be considered to add a new function to the opening so as to prevent the contents from being blown out, but a sufficiently satisfactory result has not been obtained yet.
【０００５】また、従来より食品添加物として使用可能
な界面活性剤がこのような目的の消泡剤として使用さ
れ、有効な手段であるとして特公平5-7968号公報、特開
平4-320654号公報が提案されてきている。しかし缶飲料
の販売される温度が、夏期は５℃前後、冬期は55℃前後
と幅広く、この広い温度域で有効に機能させることは困
難であり、いまだに満足のいくものが得られていないの
が実情である。Further, a surfactant which can be conventionally used as a food additive has been used as an antifoaming agent for such a purpose, and it is said that it is an effective means and is disclosed in JP-B-5-7968 and JP-A-4-320654. Publications have been proposed. However, the temperature at which canned drinks are sold is wide, around 5 ° C in summer and around 55 ° C in winter, and it is difficult to make them function effectively in this wide temperature range, and we have not yet been able to obtain satisfactory results. Is the reality.
【０００６】[0006]
【発明が解決しようとする課題】本発明の目的は陽圧缶
に充填されたコーヒー等の飲料が飲用前の缶の振盪で起
泡し、内容物が開缶と同時に噴き出すのを防止するため
の消泡剤及びこれを配合してなる陽圧缶入り飲料を提供
するものである。特に、低温から高温まで幅広い温度域
に保存された飲料に対して充分な効果示す消泡剤及びそ
れを配合してなる陽圧缶入り飲料を提供しようとするも
のである。SUMMARY OF THE INVENTION An object of the present invention is to prevent a beverage such as coffee filled in a positive pressure can from being foamed by shaking the can before it is drunk and the contents thereof being spouted at the same time when the can is opened. The present invention provides an antifoaming agent and a positive pressure canned beverage containing the same. In particular, it is an object of the present invention to provide an antifoaming agent having a sufficient effect on beverages stored in a wide temperature range from low temperature to high temperature, and a positive pressure canned beverage containing the same.
【０００７】[0007]
【課題を解決するための手段及び作用】本発明者らは上
記の目的を達成するため、鋭意研究を重ねた結果、本発
明の飲料用消泡剤を添加した陽圧缶入り飲料は開缶前の
振盪によって起こる開缶時の内容物の噴き出しが防止さ
れることを見いだし、本発明に到達した。すなわち、上
記目的を達成するための本発明の手段は、グリセリン不
飽和脂肪酸エステル、好ましくは融点が30〜50℃である
グリセリン不飽和脂肪酸エスルテ５〜40重量％、ソルビ
タン飽和脂肪酸エステル５〜40重量％、常温で液体であ
る食品用乳化剤及び／又は食用油脂20〜90重量％からな
る消泡剤及びこれを添加した飲料を陽圧缶に充填し、陽
圧缶飲料とすることを特徴とするものである。MEANS TO SOLVE THE PROBLEMS The inventors of the present invention have conducted extensive studies in order to achieve the above object, and as a result, the beverage in a positive pressure can containing the defoaming agent for beverages of the present invention was opened. The inventors have found that the spouting of the contents at the time of opening the can caused by the previous shaking is prevented, and have arrived at the present invention. That is, the means of the present invention for achieving the above-mentioned object is glycerin unsaturated fatty acid ester, preferably 5 to 40% by weight of glycerin unsaturated fatty acid ester having a melting point of 30 to 50 ° C, and 5 to 40% by weight of sorbitan saturated fatty acid ester. %, A defoaming agent consisting of 20 to 90% by weight of a food-grade emulsifier and / or an edible oil and fat that is liquid at room temperature, and a beverage to which the defoaming agent is added are filled into a positive pressure can to prepare a positive pressure can beverage. It is a thing.
【０００８】以下、本発明を詳細に説明する。本発明に
使用されるグリセリン不飽和脂肪酸エステルはグリセリ
ンと不飽和脂肪酸のエステルであり、好ましくはこのグ
リセリン不飽和脂肪酸エステルの融点が30〜50℃の範囲
にあるものが有効である。ここでグリセリン不飽和脂肪
酸エステルの融点とは示差走査熱量計等によって測定し
た融点（ピークトップ温度）をいう。The present invention will be described in detail below. The glycerin unsaturated fatty acid ester used in the present invention is an ester of glycerin and an unsaturated fatty acid, and it is effective that the melting point of the glycerin unsaturated fatty acid ester is in the range of 30 to 50 ° C. Here, the melting point of the glycerin unsaturated fatty acid ester means the melting point (peak top temperature) measured by a differential scanning calorimeter or the like.
【０００９】本発明に使用されるソルビタン飽和脂肪酸
エステルは、ソルビトール、ソルビタン、ソルバイドあ
るいはそれらの混合物と飽和脂肪酸のエステルであり、
特に炭素数が16以上の飽和脂肪酸とのエステルが好まし
い。The sorbitan saturated fatty acid ester used in the present invention is an ester of saturated fatty acid with sorbitol, sorbitan, sorbide or a mixture thereof,
Particularly preferred are esters with saturated fatty acids having 16 or more carbon atoms.
【００１０】本発明に使用される常温で液体である食品
用乳化剤及び／又は食用油脂のうち、食品用乳化剤と
は、例えば、アセチル化グリセリンモノラウリン酸エス
テル、ポリグリセリンポリオレイン酸エステル、ポリグ
リセリンポリリシノレイン酸エステル、ソルビタントリ
オレイン酸エステルのごとき、常温にて液体状態を示す
ものであればいずれでもよく、また、食用油脂とは、例
えば、菜種油、大豆油、落花生油、サフラワー油等の食
用植物液体油や、中鎖脂肪酸トリグリセライド（ＭＣ
Ｔ）、あるいはそれらのエステル交換油など、常温で液
体である食用油脂であればいずれでもよい。Among the food-grade emulsifiers and / or edible oils and fats that are liquid at room temperature used in the present invention, food-grade emulsifiers include, for example, acetylated glycerin monolaurate, polyglycerin polyoleate, and polyglycerin poly. As long as it shows a liquid state at room temperature, such as ricinoleic acid ester and sorbitan trioleic acid ester, edible oils and fats are, for example, edible oils such as rapeseed oil, soybean oil, peanut oil, and safflower oil. Vegetable liquid oil and medium chain fatty acid triglyceride (MC
Any of edible oils and fats that are liquid at room temperature, such as T) or transesterified oils thereof, may be used.
【００１１】本発明に使用される消泡剤成分のうち、ソ
ルビタン飽和脂肪酸エステルは、高温に保存された飲料
に対して噴き出し防止効果が特に高いが、低温に保存さ
れた飲料に対しては効果が無いか、又は逆に噴き出しを
促進するという悪影響を示す傾向にある。常温で液体で
ある食品用乳化剤及び／又は食用油脂は、高温に保存さ
れた飲料に対して効果は薄いが、低温に保存された飲料
に対しては高い効果を示す。グリセリン不飽和脂肪酸エ
ステルは、それ自体でも消泡効果を持つが、上記の消泡
剤成分と併用することによりそれぞれの消泡効果を強化
するとともに悪影響を示す場合にはそれを相殺するよう
に作用する。すなわち、高温側ではソルビタン飽和脂肪
酸エステルと相乗作用を示し、低温側では常温で液体で
ある食品用乳化剤及び／又は食用油脂と相乗作用を示す
とともに、ソルビタン飽和脂肪酸エステルの悪影響に対
しては相殺作用を示す。Among the antifoaming agents used in the present invention, sorbitan saturated fatty acid ester has a particularly high spout preventing effect on beverages stored at high temperatures, but is effective on beverages stored at low temperatures. Or, on the contrary, it tends to show an adverse effect of accelerating spouting. The food-grade emulsifier and / or the edible oil / fat, which is liquid at room temperature, has a weak effect on a beverage stored at a high temperature, but exhibits a high effect on a beverage stored at a low temperature. Glycerin unsaturated fatty acid ester has an antifoaming effect by itself, but when it is used in combination with the above antifoaming agent component, it enhances the respective antifoaming effect and acts to cancel it if it shows adverse effects. To do. That is, it shows a synergistic effect with a sorbitan saturated fatty acid ester on the high temperature side, a synergistic effect with a food grade emulsifier and / or an edible oil / fat that is liquid at room temperature on the low temperature side, and offsets the adverse effects of the sorbitan saturated fatty acid ester. Indicates.
【００１２】本発明の消泡剤において、グリセリン不飽
和脂肪酸エステルの消泡剤中での含有量は５〜40重量％
であり、これより少ない場合は上記のような効果が期待
できず、またこれより多くなってもそれ以上の効果が発
揮されるわけではなく、かえって他の消泡剤成分の含有
量が低くなり、それらの性能が充分得られなくなるので
好ましくない。ソルビタン飽和脂肪酸エスルテの消泡剤
中での含有量は５〜40重量％であり、これより少ない場
合は高温に保存された飲料の噴き出し防止効果が小さ
く、またこれより多い場合は低温に保存された飲料に対
する悪影響が大きくなり、これを他の消泡剤成分で相殺
しきれなくなるため好ましくない。In the defoaming agent of the present invention, the content of glycerin unsaturated fatty acid ester in the defoaming agent is 5 to 40% by weight.
If it is less than this, the above effect cannot be expected, and if it is more than this, no further effect is exerted, and the content of other defoamer components becomes low. However, it is not preferable because their performance cannot be sufficiently obtained. The content of sorbitan saturated fatty acid eslute in the antifoaming agent is 5-40% by weight. If it is less than this, the effect of preventing spouting of beverages stored at high temperature is small, and if it is more than this, it is stored at low temperature. The adverse effect on the beverage becomes great, and it cannot be offset by the other antifoaming agent components, which is not preferable.
【００１３】そして常温で液体である食品用乳化剤及び
／又は食用油脂の含有量は20〜90重量％であり、これよ
り少ない場合は低温に保存された飲料に対する効果は小
さく、これより多い場合は高温に保存された飲料に対す
る効果が小さくなる。本発明は上記のような３種の消泡
剤成分を併用することにより、充分な消泡効果を発揮す
るが、上記配合割合を満足するかぎり、目的に応じて他
の乳化剤を併用することもできる。The content of the food-grade emulsifier and / or edible oil / fat, which is liquid at room temperature, is 20 to 90% by weight. When the content is less than this, the effect on the beverage stored at low temperature is small, and when it is more than this, Less effective for beverages stored at high temperatures. The present invention exerts a sufficient defoaming effect by using the above three kinds of defoaming agent components in combination, but as long as the above blending ratio is satisfied, other emulsifiers may be used in combination depending on the purpose. it can.
【００１４】本発明の消泡剤の添加方法は缶飲料原液に
対し直接添加し分散させてもよいが、均一に分散させる
ためには加温された原液を用いる方法が好ましい。ま
た、予め少量の原液等で高濃度消泡剤分散液とした後、
これを大量の原液に合わせる方法でも良い。本発明の消
泡剤の合計使用量は飲料に対して 0.002〜0.1 重量％、
好ましくは0.01〜0.08重量％がよい。 0.002重量％未満
では本発明の消泡効果は期待できず、 0.1重量％より多
いとコスト高を招くとともに風味への悪影響が出てく
る。The antifoaming agent of the present invention may be added directly to the stock solution of canned beverage for dispersion, but a method of using a warm stock solution is preferable for uniform dispersion. In addition, after making a high-concentration antifoam dispersion with a small amount of stock solution in advance,
A method of combining this with a large amount of stock solution may be used. The total amount of the antifoaming agent of the present invention is 0.002 to 0.1% by weight based on the beverage,
It is preferably 0.01 to 0.08% by weight. If it is less than 0.002% by weight, the antifoaming effect of the present invention cannot be expected, and if it is more than 0.1% by weight, the cost is increased and the flavor is adversely affected.
【００１５】[0015]
【実施例】以下に本発明を実施例により説明する。以下
に％とあるのは重量％を示す。EXAMPLES The present invention will be described below with reference to examples. In the following,% means% by weight.
【００１６】（実施例１〜９）及び（比較例１〜８） 市販ミルクコーヒー 500ｇを１リットルビーカーに移
し、コーヒー液温を75℃に昇温した。このコーヒー液に
本発明の消泡剤を後記表１、２に示すとおり添加後、Ｔ
Ｋホモミキサー（特殊機化工業（株）製）にて５分間10
000rpmで攪拌分散し、次いでピストンホモジナイザー
（イズミフードマシナリ（株）製）にて 150kg／cm2 で
均質化を行い、オートクレーブで 124℃、20分間殺菌し
とて供試コーヒー液サンプルとした。(Examples 1 to 9) and (Comparative Examples 1 to 8) Commercially available milk coffee (500 g) was transferred to a 1 liter beaker, and the temperature of the coffee liquid was raised to 75 ° C. After adding the antifoaming agent of the present invention to this coffee liquid as shown in Tables 1 and 2 below, T
10 minutes for 5 minutes with K Homo Mixer (made by Tokushu Kika Kogyo Co., Ltd.)
The mixture was stirred and dispersed at 000 rpm, homogenized with a piston homogenizer (manufactured by Izumi Food Machinery Co., Ltd.) at 150 kg / cm 2 , and sterilized in an autoclave at 124 ° C. for 20 minutes to obtain a test coffee liquid sample.
【００１７】これらコーヒー液サンプルを55℃区、25℃
区、５℃区に分け、それぞれ１週間保存した後 140ml容
サンプル瓶（50φ×100mm)に 125mlずつ移し、これを振
盪機（イワキ産業（株）製 ＫＭ Shaker)で上下に10秒
間激しく振盪し、静置３秒後に生じた泡の状態を評価し
た。These coffee liquid samples were placed at 55 ° C. and 25 ° C.
After storing for 1 week, 125 ml each was transferred to a 140 ml sample bottle (50φ x 100 mm) and shaken vigorously up and down for 10 seconds with a shaker (KM Shaker manufactured by Iwaki Sangyo Co., Ltd.) The state of bubbles generated after standing for 3 seconds was evaluated.
【００１８】[0018]
【表１】 [Table 1]
【００１９】[0019]
【表２】 [Table 2]
【００２０】（実施例10）市販のミルクコーヒー22.5kg
に本発明の消泡剤を 225ｇ加えて60℃に加温、ホモミキ
サーで５分攪拌しピストンホモゲナイザー 150kg／cm2
で均質化後、マスターバッチ：市販ミルクコーヒー 42
2.5kgへ投入した。このコーヒー液を 250ml容ツーピー
ススチール缶に液体窒素とともに充填し、缶内圧を 1.3
kg／cm2 にした。これをレトルト殺菌(123℃ 20分）し
て５℃区、25℃区、55℃区に分けて１週間保存した。同
様に消泡剤無添加のミルクコーヒー缶詰めを調製し、対
照とした。(Example 10) 22.5 kg of commercially available milk coffee
225 g of the defoaming agent of the present invention is added to the mixture, heated to 60 ° C., and stirred for 5 minutes with a homomixer to obtain a piston homogenizer 150 kg / cm 2
After homogenizing with a master batch: Commercial milk coffee 42
Added to 2.5kg. A 250 ml two-piece steel can was filled with this coffee liquid together with liquid nitrogen, and the pressure inside the can was adjusted to 1.3.
It was set to kg / cm 2 . This was sterilized by retort (123 ° C. for 20 minutes) and divided into 5 ° C., 25 ° C. and 55 ° C. sections and stored for 1 week. Similarly, a canned milk coffee without an antifoaming agent was prepared and used as a control.
【００２１】これら消泡剤添加及び無添加の缶詰めを手
で20回上下に激しく振盪し、静置３秒後に開缶した時の
泡の飛散による重量減少を測定した。消泡剤添加区、無
添加区とも測定を10回繰り返した。結果は後記表３に示
した。なお、実施例１〜10、及び比較例１〜８で用いた
乳化剤の名称については後記表４に示した。また融点は
示差走査熱量計（理学電機（株）製）を用い、試料を10
0 ℃で溶解し、 -10℃／min で０℃まで冷却し、次いで
10℃／min で 100℃まで昇温する過程で表れる融解吸熱
ピークトップ温度から決定した。These canned articles with and without an antifoaming agent were vigorously shaken up and down 20 times by hand, and after 3 seconds of standing, the weight loss due to the scattering of bubbles when the cans were opened was measured. The measurement was repeated 10 times in both the defoaming agent-added group and the anti-foaming group. The results are shown in Table 3 below. The names of the emulsifiers used in Examples 1-10 and Comparative Examples 1-8 are shown in Table 4 below. For the melting point, use a differential scanning calorimeter (manufactured by Rigaku Denki Co., Ltd.)
Melt at 0 ° C, cool to -10 ° C / min to 0 ° C, then
It was determined from the melting endothermic peak top temperature that appears during the process of raising the temperature to 100 ° C at 10 ° C / min.
【００２２】[0022]
【表３】 [Table 3]
【００２３】[0023]
【表４】 [Table 4]
【００２４】[0024]
【発明の効果】以上の様に、高温側の消泡剤成分と低温
側の消泡剤成分とをただ単に作用させただけでは中温側
での消泡効果が薄いが、これらにグリセリン不飽和脂肪
酸エステルを併用することによりその効果が改善され、
さらに高温側及び低温側での各消泡相乗効果により、幅
広い温度域で有効な飲料用消泡剤を提供できる。また本
発明の消泡剤を配合してなる陽圧缶入り飲料は、振盪直
後の開缶によって内容物が噴き出し消費者の手や衣服を
汚すといった問題が解決され、しかも充填時に缶のヘッ
ドスペースの酸素を窒素に置換する効率を高めうる利点
がある。As described above, the defoaming effect on the medium temperature side is weak if the antifoaming agent component on the high temperature side and the defoaming agent component on the low temperature side are simply allowed to act, but glycerin unsaturated The effect is improved by using a fatty acid ester together,
Furthermore, the synergistic effect of defoaming on the high temperature side and the low temperature side can provide an antifoaming agent for beverages effective in a wide temperature range. Further, the beverage in a positive pressure can containing the defoaming agent of the present invention solves the problem that the content spouts and stains the consumer's hands and clothes by opening the can immediately after shaking, and the head space of the can at the time of filling. There is an advantage that the efficiency of substituting oxygen of the above with nitrogen can be increased.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 高橋 昭彦 大阪府枚方市磯島茶屋町９−４−102 (72)発明者 村上 斎 大阪府寝屋川市葛原新町12−１−109 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akihiko Takahashi 9-4-102 Isoshimachayamachi, Hirakata-shi, Osaka (72) Inventor Sai Murakami 12-1-109 Kuzuharashinmachi, Neyagawa-shi, Osaka
Claims (3)
重量％、ソルビタン飽和脂肪酸エステル５〜40重量％
と、常温で液体である食品用乳化剤及び／又は食用油脂
20〜90重量％を必須成分とすることを特徴とする飲料用
消泡剤。1. Glycerin unsaturated fatty acid ester 5 to 40
Wt%, sorbitan saturated fatty acid ester 5-40 wt%
And food-grade emulsifiers and / or edible oils and fats that are liquid at room temperature
An antifoaming agent for beverages, which contains 20 to 90% by weight as an essential component.
が30〜50℃であることを特徴とする請求項１に記載の飲
料用消泡剤。2. The antifoaming agent for beverages according to claim 1, wherein the melting point of the glycerin unsaturated fatty acid ester is 30 to 50 ° C.
合してなる陽圧缶入り飲料。3. A positive pressure canned beverage containing the defoaming agent for beverage according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5339501A JP3029370B2 (en) | 1993-12-03 | 1993-12-03 | Beverage defoamer and beverage containing positive pressure can containing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5339501A JP3029370B2 (en) | 1993-12-03 | 1993-12-03 | Beverage defoamer and beverage containing positive pressure can containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07155148A true JPH07155148A (en) | 1995-06-20 |
| JP3029370B2 JP3029370B2 (en) | 2000-04-04 |
Family
ID=18328076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5339501A Expired - Fee Related JP3029370B2 (en) | 1993-12-03 | 1993-12-03 | Beverage defoamer and beverage containing positive pressure can containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3029370B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996041871A1 (en) * | 1995-06-13 | 1996-12-27 | Ajinomoto Co., Inc. | Process for producing l-lysine by fermentation |
| WO2009133392A1 (en) * | 2008-05-01 | 2009-11-05 | Stephenson Group Limited | Foam control |
| WO2009147416A1 (en) * | 2008-06-05 | 2009-12-10 | Stephenson Group Limited | Improvements in or relating to gassed beverages |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| JP2014210215A (en) * | 2013-04-17 | 2014-11-13 | 日油株式会社 | Defoaming agent composition |
| US8962052B2 (en) | 2006-11-29 | 2015-02-24 | Thos. Bentley & Son Limited | Carbonated beverages |
-
1993
- 1993-12-03 JP JP5339501A patent/JP3029370B2/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996041871A1 (en) * | 1995-06-13 | 1996-12-27 | Ajinomoto Co., Inc. | Process for producing l-lysine by fermentation |
| US8962052B2 (en) | 2006-11-29 | 2015-02-24 | Thos. Bentley & Son Limited | Carbonated beverages |
| US9089159B2 (en) | 2006-11-29 | 2015-07-28 | Thos. Bentley & Son Limited | Carbonated beverages |
| WO2009133392A1 (en) * | 2008-05-01 | 2009-11-05 | Stephenson Group Limited | Foam control |
| WO2009147416A1 (en) * | 2008-06-05 | 2009-12-10 | Stephenson Group Limited | Improvements in or relating to gassed beverages |
| US8697162B2 (en) | 2008-06-05 | 2014-04-15 | Thos. Bentley & Son Limited | Gassed beverages |
| US9125432B2 (en) | 2008-06-05 | 2015-09-08 | Thos. Bentley & Son Limited | Gassed beverages |
| JP2012105638A (en) * | 2010-10-22 | 2012-06-07 | Sanei Gen Ffi Inc | Stabilizer for high raw-bean content coffee and method for stabilization thereof |
| JP2014210215A (en) * | 2013-04-17 | 2014-11-13 | 日油株式会社 | Defoaming agent composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3029370B2 (en) | 2000-04-04 |
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