JPH09248140A - Antifoam composition for food - Google Patents

Abstract

(57) [Abstract] [Problem] Effective for troubles such as poor filling and poor quality due to foaming and easy-foaming food material occurring in various processes of various food manufacturing industries, and treatment by mechanical shearing force in some cases. Alternatively, the present invention relates to a food defoaming composition capable of maintaining a defoaming power, particularly a foam suppressing power even after being subjected to heating such as sterilization and having excellent dispersibility in an aqueous system. SOLUTION: A food emulsifier is used as an active ingredient, and 70% or more of colloidal particles having a particle size distribution of 5 to 40 μm occupy, preferably an average particle size of the colloidal particles is 10 to 30.
It is characterized by providing an antifoam composition having a size of μm.
The object of the present invention is to easily disperse in an aqueous system and have excellent stability,
Another object of the present invention is to provide an antifoam composition for foods, which is excellent in defoaming power, particularly in defoaming power.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an antifoam composition. More specifically, by using a defoaming agent composition in which a food emulsifier is used as an active ingredient and colloidal particles having a particle size distribution of 5 to 40 μm occupy 70% or more of the food emulsifier, various food manufacturing industries can be used. Effective against problems such as foaming and foaming generated in the process due to food materials, poor filling, poor quality, etc., and defoaming power especially after being subjected to heat treatment such as mechanical shearing or sterilization. The present invention relates to an antifoam composition for foods, which can maintain the above-mentioned properties and is excellent in dispersibility in an aqueous system.

[0002]

2. Description of the Related Art Conventional defoamers include silicone and low HL.
B value emulsifiers and fats are often used. Defoaming agents are roughly classified into defoaming agents that eliminate bubbles by adding them directly to the foams generated according to the purpose of use, and defoaming agents that add bubbles in advance to suppress the foaming itself. To be done. However, although these defoaming agents are recognized to have a defoaming ability and a defoaming ability, they are not easily dispersed in an aqueous system, and it is disadvantageous that they adhere to a container containing an easily foamable liquid to be defoamed. Came.
As a solution to this problem, sugar is added to the emulsifier, which is the active ingredient.
Technology in which water and / or oils and fats are mixed (Japanese Patent Laid-Open No. 6-31
111). However, with this technique, while improving the dispersibility in an aqueous system, the composition is translucent, so the particle size of the active ingredient becomes extremely fine, and although the foam breaking power is recognized, the foam suppressing power is originally required. It was not sustainable and was not satisfactory. That is, there has been nothing that can achieve both the defoaming effect having both the foam breaking power and the foam suppressing power and the dispersibility in the water system.

[0003]

DISCLOSURE OF THE INVENTION An object of the present invention is to provide a food defoaming agent composition which is easily dispersed in an aqueous system, has excellent stability, and has excellent defoaming power, particularly foam suppressing power. is there.

[0004]

As a result of studies by the present inventors in order to solve the above problems, it was found that there is a negative correlation between the defoaming power and the aqueous dispersion power. That is, when the emulsified particle size of the active ingredient is increased in order to improve the defoaming power, the dispersibility in the water system is lowered, and a coarse suspended matter is generated on the liquid surface due to aggregation. On the other hand, if the particle size of the active ingredient is reduced in order to improve the dispersibility in the water system, the defoaming effect will decrease.
Therefore, as a result of earnestly examining the particle size distribution and the average particle size, 70% or more of the colloidal particles having a particle size distribution of 5 to 40 μm occupy, and preferably 70 colloidal particles having an average particle size of 10 to 30 μm. It was found that the composition of which the emulsified particle size was adjusted so as to occupy at least 100% had excellent stability and excellent defoaming power, particularly foam suppressing power. That is, the present invention uses a food emulsifier as an active ingredient, occupies 70% or more of colloidal particles having a particle size distribution of 5 to 40 μm, and preferably the average particle size of the colloidal particles is 10 to 10.
TECHNICAL FIELD The present invention relates to a technique for a food antifoam composition, characterized in that 30% of colloidal particles occupy 70% or more.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.
The colloidal particles as referred to in the present invention refer to particles dispersed in a solution, and more specifically, those containing a food emulsifier as an active ingredient and occupying 70% or more of particles having a particle size distribution of 5 to 40 μm. 70% of particles having an average particle diameter of colloidal particles of 10 to 30 μm are preferably occupied. If the particle size distribution is 5 μm or less, defoaming effect cannot be expected when homogenized by mechanical shearing force in various food manufacturing processes, and if it is 40 μm or more, heat history such as sterilization is applied during the process. If this happens, coarse agglomerates will be formed over time and the value of the product will be reduced. The occupancy rate is 70
%, The excellent characteristics cannot be sufficiently obtained. Furthermore, if only the average particle size is adjusted, the distribution width may be large or non-uniform, and the expected effect cannot be obtained. The particle size measurement in the present invention is not particularly limited, but a laser diffraction type particle size distribution measuring device (SYMPAT) is used.
HELOS manufactured by EC) can be used for the measurement.

The particle size distribution and particle size of the composition of the present invention can be obtained by controlling the peripheral tip speed or the flow rate when emulsifying a solution containing a food-grade emulsifier as an active ingredient. Even if the components are the same, if the peripheral tip speed or flow rate during emulsification is different, the particle size distribution and particle size of the obtained composition will also be different, which will affect the defoaming effect and dispersibility in the water system. Have a great impact. The composition of the present invention is, for example, a primary dispersion liquid obtained by emulsifying a solution containing a food emulsifier which is an active ingredient and having a particle size adjusted, and a secondary dispersion liquid having the purpose of improving dispersion in an aqueous system. Can be obtained. The emulsifying machine may be a general emulsifying machine such as a homomixer, a homogenizer, a colloid mill, or a line mixer, but is not limited to these. The term "food emulsifier" as used in the present invention refers to an emulsifier necessary for aqueous dispersion of an emulsifier and an active ingredient as an active ingredient in a composition, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, It means one or more kinds selected from sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin and enzymatically decomposed lecithin.

The emulsifier for food as the active ingredient in the present invention is not particularly limited, but it is preferable that the HLB value is 1 to 5. The content of the active ingredient in the composition is substantially 5
It is desirable to use it in the range of -40 wt%, preferably 10-35 wt%. 5% by weight of emulsifier
In the following, the desired effect is not sufficiently obtained, and a large amount of the composition is added, which is not practical, and in the case of 40% by weight or more, the stability of the composition over time cannot be obtained, and the dispersibility in water is deteriorated. However, it is not preferable. The food-grade emulsifier for dispersing the active ingredient in the water system is not particularly limited, and examples thereof include HLB.
The value is 10 or more, and polyglycerin fatty acid monoester, sucrose fatty acid monoester, and enzymatically decomposed lecithin are particularly preferable. The defoamer composition obtained by the present invention is produced in a foamable food product in general (beverage, whipped cream, ice cream, soy sauce, sauce, yogurt, ham, sausage, egg white, etc.) and / or a manufacturing process thereof. Effective against bubbles.

[0008]

EXAMPLES Examples of the defoaming agent composition according to the present invention will be shown below, and will be described in more detail in comparison with Comparative Examples. The present invention is not limited to this. Production Example of Antifoam Composition Example 1 55 parts by weight of 70% reduced starch saccharified product was heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17 was added thereto.
1C: 2.5 parts by weight of HLB10 manufactured by Taiyo Kagaku Co., Ltd.,
Decaglycerin Decasterate (Sunsoft Q-18
20 parts by weight of 10S HLB3.0: Taiyo Kagaku Co., Ltd. was added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 3000 rpm to prepare a primary dispersion liquid.
Also, pentaglycerin monostearate (Sunsoft A-181E HLB) was added to 20 parts by weight of 70% reduced starch saccharified product.
13: Taiyo Kagaku Co., Ltd. 2.5 parts by weight was dispersed to obtain a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Example composition 1.

Example 2 55 parts by weight of 70% reduced starch saccharified product was heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17 was added thereto.
1C: 2.5 parts by weight of HLB10 manufactured by Taiyo Kagaku Co., Ltd.,
Sorbitan tristearate (Sunsoft No. 63C
20 parts by weight of HLB3.6: manufactured by Taiyo Kagaku Co., Ltd. was added and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 2000 rpm to prepare a primary dispersion liquid. Pentaglycerin monostearate (Sunsoft A-181E HLB1) was added to 20 parts by weight of 70% reduced starch saccharified product.
2.5 parts by weight of Taiyo Kagaku Co., Ltd. was dispersed to obtain a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Example composition 2.

Comparative Example 1 55 parts by weight of 70% reduced starch saccharified product was heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17 was added thereto.
1C HLB10: Taiyo Kagaku Co., Ltd. 2.5 parts by weight,
Decaglycerin Decasterate (Sunsoft Q-18
10S HLB3.0: Taiyo Kagaku Co., Ltd. (20 parts by weight) was added, and a line flow mixer (Special Kika Kogyo Co., Ltd.) was added.
(Manufactured by K.K.) to prepare a primary dispersion liquid. Further, 2.5 parts by weight of pentaglycerin monostearate (Sunsoft A-181EHLB13: Taiyo Kagaku Co., Ltd.) was dispersed in 20 parts by weight of 70% reduced starch saccharified product to obtain a secondary dispersion liquid.
The primary dispersion liquid and the secondary dispersion liquid were mixed to obtain Comparative Example Composition 1.

Comparative Example 2 55 parts by weight of 70% reduced starch saccharified product was heated to 85 ° C., and hexaglycerin monooleate (Sunsoft Q-1 was added thereto.
7F HLB 10.5: Taiyo Kagaku Co., Ltd. 2.5 parts by weight, decaglycerin decastarate (Sunsoft Q-
1810S HLB3.0: Taiyo Kagaku Co., Ltd. (20 parts by weight) was added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 3000 rpm to prepare a primary dispersion liquid. Also, pentaglycerin monostearate (Sunsoft A-181E H was added to 20 parts by weight of 70% reduced starch saccharified product.
LB13: Taiyo Kagaku Co., Ltd.) 2.5 parts by weight are dispersed,
A second dispersion liquid was obtained. Mix the primary dispersion and the secondary dispersion,
Comparative composition 2 was obtained.

Comparative Example 3 55 parts by weight of 70% reduced starch saccharified product was heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17 was added thereto.
1C HLB10: Taiyo Kagaku Co., Ltd. 2.5 parts by weight,
Diglycerin monostearate (Sunsoft Q-18B
20 parts by weight of HLB 6.5: manufactured by Taiyo Kagaku Co., Ltd. was added, and the mixture was emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 2000 rpm to prepare a primary dispersant. Further, pentaglycerin distearate (Sunsoft A-182E HLB10:
2.5 parts by weight of Taiyo Kagaku Co., Ltd. was dispersed to obtain a secondary dispersion. Comparative Example Composition 3 was obtained by mixing the primary dispersion and the secondary dispersion.

Comparative Example 4 55 parts by weight of 70% reduced starch saccharified product was heated to 85 ° C., and triglycerin monooleate (Sunsoft A-17 was added thereto.
1C HLB10: Taiyo Kagaku Co., Ltd. 2.5 parts by weight,
20 parts by weight of sucrose lauric acid ester (Ryoto Sugar Ester L-195: manufactured by Mitsubishi Kagaku Foods Co., Ltd.) was added and emulsified with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) at a rotation speed of 3000 rpm to obtain a primary The dispersion was prepared. Pentaglycerin monostearate (Sunsoft A-181E HLB1) was added to 20 parts by weight of 70% reduced starch saccharified product.
2.5 parts by weight of Taiyo Kagaku Co., Ltd. was dispersed to obtain a secondary dispersion. The primary dispersion and the secondary dispersion were mixed to obtain Comparative Example Composition 4.

Test Example 1 (Breaking power) 2000 g of coffee extract (Bx = 1.5) was heated to 65 ° C. and homogenized with a homogenizer (150-30).
kg / cm ² ) and 50 m in a 100 ml Nessler tube.
It was dispensed in liters, autoclaved at 121 ° C. for 30 minutes, and left for 1 day. The test liquid kept at a liquid temperature of 40 ° C. was vigorously shaken up and down 20 times, and then 0.25 ml of 10% aqueous solutions of the defoaming agent compositions of Examples 1 and 2 and Comparative Examples 1 to 4 were added. The amount of foaming was measured after 10 seconds of standing. For the defoaming effect, the foam breaking rate (%) was calculated based on the following formula. Defoaming rate (%) = [(AB) / A] × 100 A = foaming amount (ml) immediately before addition of antifoaming agent, B = foaming amount (ml) 10 seconds after addition of antifoaming agent composition )

[0015]

[Table 1]

Test Example 2 (foam suppressing power) 2000 g of coffee extract (Bx = 1.5) was heated to 65 ° C., and 10% of the defoaming agent compositions of Examples 1 and 2 and Comparative Examples 1 to 4 were added. 10 ml of the aqueous solution was added and mixed with a homomixer (made by Tokushu Kika Kogyo Co., Ltd.). Homogenize this coffee liquor with a homogenizer (150-30 kg / c
m ² ) and dispensed into a 100 ml Nessler tube,
After autoclaving at 30 ° C. for 30 minutes, it was left for 1 day. The test solution kept warm at 40 ℃ is violently moved up and down.
After shaking, the mixture was left standing and the amount of foaming was measured after 10 seconds. For the defoaming effect, the foam suppression rate (%) was calculated based on the following formula. Foam suppression rate (%) = [(A−B) / A] × 100 A = foaming amount in non-addition group (ml), B = foaming amount in defoaming agent composition added group (ml)

[0017]

[Table 2]

Test Example 3 (Breaking power) 2000 g of a 10% sodium caseinate aqueous solution was heated to 60 ° C. and mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). This liquid was homogenized (Sanwa Machinery Co., Ltd.)
Homogenize (250-50 kg / cm ² ) by
Dispense 50 ml each into a 0 ml Nessler tube and bathe in a bath for 9
After treatment at 5 ° C. for 10 minutes, it was left for 1 day. Liquid temperature 25 ℃
After vigorously shaking the test solution kept warm to the top and bottom 20 times, 1 of the defoamer compositions of Examples 1 and 2 and Comparative Examples 1 to 4 were used.
0.10 ml of 0% aqueous solution was added to each and left to stand still
The amount of foaming after 0 seconds was measured. As for the defoaming effect, the foam breaking rate (%) was obtained in the same manner as described above.

Test Example 4 (foam suppressing power) 2000 g of a 10% sodium caseinate aqueous solution was heated to 60 ° C., and 4 ml of a 10% aqueous solution of the defoaming agent compositions of Examples 1 and 2 and Comparative Examples 1 to 4 was added. , And mixed with a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.). Homogenize this coffee liquid with a homogenizer (manufactured by Sanwa Machinery Co., Ltd.) (250
-50 kg / cm < ² >), dispensed into a 100 ml Nessler tube, treated in a water bath at 95 [deg.] C. for 10 minutes, and then allowed to stand for 1 day. Vigorously move the test solution, which was kept at 25 ℃, up and down.
After shaking for 0 times, the mixture was left standing and the amount of foaming was measured 10 seconds later. For the defoaming effect, the foam suppression rate (%) was obtained in the same manner as described above.

The embodiments of the present invention and the desired products are as follows. (1) Food emulsifier as an active ingredient and particle size distribution of 5 to 4
A defoaming composition for foods, wherein 70% or more of 0 μm colloidal particles are occupied. (2) The antifoam composition for food according to (1), wherein the colloidal particles have an average particle size of 10 to 30 μm. (3) The defoaming composition for food according to any one of (1) and (2), wherein the colloidal particles are particles dispersed in a solution. (4) The food defoaming composition according to any one of (1) and (2) above, wherein the particle size distribution and the particle size are obtained by controlling the peripheral tip speed or the flow rate during emulsification of the active ingredient. (5) The composition according to any one of (1) and (2) above, wherein the composition is obtained by mixing a primary dispersion in which an active ingredient is emulsified and particle size is adjusted, and a secondary dispersion for improving dispersion in an aqueous system. Antifoam composition for food.

(6) The food emulsifier is one or more selected from glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, and enzymatically decomposed lecithin. The defoaming composition for food according to any one of (1) and (2) above. (7) The food defoamer composition according to any one of (1), (2), (5), and (6) above, wherein the food emulsifier has an HLB value of 1 to 5. (8) HLB of the emulsifier required for the aqueous dispersion of the active ingredient is 1
The defoaming agent composition for food according to any one of (1), (2), (5) and (6), which is 0 or more. (9) The food product according to any one of (1), (2), (6) and (8) above, wherein the emulsifier necessary for aqueous dispersion of the active ingredient is polyglycerin fatty acid ester, sucrose fatty acid ester, and enzymatically decomposed lecithin. Antifoam composition. (10) The content of the emulsifier as an active ingredient in the composition is 5
~ 40% by weight of the above (1), (2), (3),
(4) The defoaming composition for foods according to any one of (5). (11) The content of the emulsifier as an active ingredient in the composition is 1
0 to 35% by weight of the above (1), (2), (3),
(4), (5), or the antifoam composition for food according to any one of (6).

(12) The defoaming composition for foods according to the above (1) to (11), wherein the method for adjusting the composition of the defoaming composition for foods is obtained by mixing with an emulsifier. (13) The defoaming composition for food according to the above (12), wherein the emulsifying machine used for the adjustment is a homomixer, a homogenizer, a colloid mill, a line mixer or the like. (14) The defoaming composition for foods is used for beverages, whipped cream, ice cream, soy sauce, sauce, yogurt, ham, sausage, egg white and / or foams generated during the process (1) to (13) The defoamer composition for food according to any one of items.

[0023]

As described above, according to the technique of the present invention, it is effective for troubles such as poor filling and poor quality due to foaming and easy-foaming food materials occurring in various processes of various food manufacturing industries. It is possible to obtain a defoaming composition for foods which can maintain the defoaming power, especially the foam suppressing power even after being subjected to heat treatment such as mechanical shearing force or heating such as sterilization, and which is excellent in dispersibility in an aqueous system. did it.

Claims (2)

[Claims] 1. A defoamer composition for foods, comprising a food emulsifier as an active ingredient, and colloidal particles having a particle size distribution of 5 to 40 μm occupy 70% or more of the food emulsifier. 2. The colloidal particles have an average particle size of 10 to 30.
The antifoam composition for food according to claim 1, which has a thickness of μm.