JPS6214259B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an antifoaming agent used during the production of tofu for the purpose of suppressing foam generated during the production process of tofu and improving production efficiency and quality. In the tofu manufacturing process, foaming occurs in two steps: (1) when soy milk (referred to as "go") is boiled, and (2) when soy milk is dropped into a coagulation container or when a coagulant is added and stirred, which increases production efficiency. lower. Generally, (1) is called primary foam, and (2) is called secondary foam. Antifoaming agents are used to suppress these foams. Conventionally, highly oxidized polymerized oil-based, glycerin fatty acid ester-based, silicon-based antifoaming agents, etc. have been used. These are generally added before and after grinding soaked soybeans, and although they exhibit antifoaming power against primary foam, they are not sustainable and do not exhibit sufficient antifoaming power against secondary foam.
If tofu is coagulated in this state, bubbles remain in the tofu or on its surface, resulting in a decrease in quality. For this reason, the current situation is that in many cases, an antifoaming agent is added again before solidification. The inventors of the present invention have fully considered the current situation and have conducted extensive research in search of a long-lasting antifoaming agent. discovered a new agent and completed the present invention. If the antifoaming agent of the present invention is added during soybean soup production, it will exhibit sufficient antifoaming power not only during the soybean soup boiling process, but also when soybean milk falls or solidifies, and when the antifoaming agent is added again during filled tofu production. No addition required. As a result, many advantages arise in tofu production, such as improved production efficiency, reduced production costs, and improved quality. The antifoaming agent of the present invention comprises granules of higher fatty acid glycerin ester having a monoester content of 40% by weight or more,
90 to 50 parts by weight of powder or flake (A);
It is made by mixing 10 to 50 parts by weight of a granular, powder or flake material (B) obtained by heating and melting palm oil or a hardened product thereof, mixing it with magnesium carbonate, cooling and pulverizing it, and The mixing ratio of the palm oil or its cured product and magnesium carbonate is 0.05 to 0.6 parts by weight of magnesium carbonate per 1 part by weight of palm oil or its cured product. A feature of the antifoaming agent of the present invention is that it exhibits a sustained antifoaming effect only when components (A) and (B) are separately formed into granules, powders, or flakes, and then mixed together. However, when components (A) and (B) are melted and mixed to form granules, powder, or flakes, the antifoaming power is significantly reduced (see Example 1). The mixing ratio (weight) of component (A) and component (B) is
It has been found that the desired effect can be obtained in a specific range of B/A from 1/9 to 5/5, and that the antifoaming effect is significantly reduced outside this range (see Example 4). The higher fatty acid glycerin ester used in the present invention has a monoester content of 40% by weight or more, and includes most of what is called fatty acid monoglyceride in the art. Other ingredients are usually mostly diglycerides, and may contain small amounts of triglycerides, free fatty acids, and glycerin. It does not need to be a particularly high-purity product (containing about 95% monoester), but rather a medium-purity product (about 60% monoester content).
% monoester, approximately 35% diester)
Or it may be less than that. As higher fatty acids, fatty acids derived from ordinary natural oils and fats having about 10 to 22 carbon atoms are used, and both unsaturated fatty acids and saturated fatty acids can be used, but for the purpose of the present invention, fatty acids derived from completely hardened natural oils and fats are used. preferable. The mixture (B) is a granular, powdery or flaky product obtained by heating and melting palm oil or a hardened product thereof, mixing it with magnesium carbonate, cooling and pulverizing the mixture. According to the study results of the present inventors, a particularly excellent antifoaming effect can be obtained only when palm oil or its hardened product is combined with magnesium carbonate.
When magnesium carbonate is combined with other fats and oils, such as lard, beef tallow, and fish oil, the effect is significantly reduced (see Example 2). Furthermore, when calcium carbonate, which has conventionally been used as a component of an antifoaming agent for tofu, is used in place of magnesium carbonate, the effect also decreases (see Example 3). The magnesium carbonate used here includes basic magnesium carbonate, and may be either light or heavy. Suitable results can be obtained by using a mixing ratio of 0.05 to 0.6 parts by weight of magnesium carbonate per 1 part by weight of palm oil or its cured product. Silicone resins, phospholipids (e.g. lecithin), etc. are conventionally well-known antifoaming agents or antifoaming aids, and in order to further improve the antifoaming properties, component (A) or (B) of the present invention may be used. It may be added to either. Examples will be described below, but the present invention is not limited to these examples. All parts and percentages are based on weight unless otherwise specified. The defoaming test in each example was conducted as follows. [Defoaming test method] Grind 5 kg of soaked soybeans with 10 kg of water using a grinder. At this time, 10 g of the antifoaming agent to be tested is added. Steam of 4 kg/cm ² is blown into the resulting bean juice. Measure the amount of bubbles generated at the start of boiling and consider it as the primary defoaming (unit: liter). After boiling this for 5 minutes,
Separate the soy milk with a piping bag. 1 liter of that 1 m
drop it into the remaining soy milk from a height of
Measure the time until 50% (volume) disappears, and
Then defoaming (unit, seconds). Example 1

[Table] Preparations that were spray cooled after mixing

【table】 Example 2

[Table] Products using hydrogenated oil.

[Table] Items using hardened oil.

[Table] Example 3 Formulation 3 (same as that used in Example 2) Formulation 7 Formulation 3 in which calcium carbonate was used instead of magnesium carbonate.

[Table] Example 4 Component A: granules of completely hardened lard distilled monoglyceride (monoester content approximately 95%). Ingredient B: 80% hydrogenated palm oil, soybean lecithin
After melting and mixing 10% magnesium carbonate and 10% magnesium carbonate,
Solidified and crushed in a Trio blender. Formulations were prepared using components A and B at various mixing ratios, and antifoaming tests were conducted on the resulting formulations. The results of the primary defoaming test are shown in Figure 1, and the results of the secondary defoaming test are shown in Figure 2.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the results of the primary defoaming test of Example 4, and FIG. 2 is a graph showing the results of the secondary defoaming test of Example 4.

Claims (1)

[Scope of Claims] 1 Magnesium carbonate is produced by heating and melting 90 to 50 parts by weight of granular, powdery or flaky higher fatty acid glycerin ester having a monoester content of 40% by weight or more and palm oil or its hardened product. and 10 to 50 parts by weight of a granular, powder or flake material obtained by cooling and pulverizing the mixture, and
The mixing ratio of palm oil or its cured product and magnesium carbonate is 1 part of palm oil or its cured product.
An antifoaming agent for producing tofu, characterized in that it contains 0.05 to 0.6 parts by weight of magnesium carbonate. 2. The antifoaming agent for producing tofu according to claim 1, wherein the higher fatty acid glycerin ester is derived from a completely hardened natural oil or fat.