JPS6214260B2 - - Google Patents

Description

[Detailed description of the invention]

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. One or more of polyglycerin ester, polyricinoleic acid sorbitan ester, polyricinoleic acid propylene glycol ester, polyricinoleic acid sucrose ester (hereinafter collectively referred to as polyricinoleic acid esters), and (B) soybean phospholipid. Contains (C) one or more of calcium carbonate, calcium phosphate, calcium silicate, magnesium carbonate, magnesium phosphate, and magnesium silicate (hereinafter collectively referred to as inorganic salts) and (D) animal and vegetable oils and fats as essential ingredients. This invention relates to an antifoaming agent for tofu. Today, in the tofu industry, there are waste oil-based defoaming agents that are made by mixing waste oil from deep-frying with lime, etc., glycerin fatty acid ester-based defoaming agents that are mainly composed of glycerin fatty acid esters, and silicone-based defoaming agents that are mainly composed of silicone resin. It is used. Among these, waste oil-based antifoaming agents have high acid values and peroxide values, and are therefore undesirable from the viewpoint of food hygiene when used in the manufacturing process of tofu, which is a food product. Regarding glycerin fatty acid ester antifoaming agents, glycerin fatty acid esters alone do not have sufficient antifoaming power, so formulations containing silicone resin and the like are used to increase the antifoaming power. However, there are problems such as an increase in price due to the addition of silicone resin. As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention found that polyricinoleic acid esters exhibit good antifoaming properties. Furthermore, by further blending polyricinoleic acid esters with soybean phospholipids, inorganic salts, and animal and vegetable oils, they discovered an antifoaming agent for tofu that exhibits even better antifoaming properties, and completed the present invention. The polyricinoleic acid esters referred to in the present invention are polyricinoleic acid in which 2 to 10 moles of ricinoleic acid are polymerized (preferably 3 to 5 moles), glycerin, polyglycerin (degree of polymerization 2 to 5 moles), sorbitol, propylene. An ester with glycol or sucrose. Polyricinoleic acid esters can be obtained by esterification in the same manner using polymerized castor oil fatty acid or polymerized hardened castor oil fatty acid instead of polyricinoleic acid. Inorganic salts are selected from calcium carbonate, monocalcium phosphate, dibasic calcium phosphate, tribasic calcium phosphate, calcium silicate, magnesium carbonate, monobasic magnesium phosphate, dibasic magnesium phosphate, tribasic magnesium phosphate, and magnesium silicate. One or more of these can be used, with calcium carbonate, tribasic calcium phosphate, and magnesium carbonate being particularly preferred. 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, or one or a mixture of two or more of these hydrogenated oils. . The antifoaming agent for tofu of the present invention is prepared by uniformly mixing (A) polyricinoleic acid esters, (B) soybean phospholipids, (C) inorganic salts, and (D) animal and vegetable oils and fats by heating. The obtained antifoaming agent for tofu contains the constituent fatty acids of animal and vegetable oils and (A), (B), (C), and (D).
Depending on the composition ratio, it takes the form of powder, beads, flakes, granules, paste, liquid, etc. The blending ratio of the components of the present invention is polyricinoleic acid ester, 2 to 50% by weight, preferably 5 to 30% by weight, soybean phospholipid, 2 to 50% by weight, preferably 5% by weight.
-30% by weight, inorganic salts, 2-50%, preferably 5-30%, animal and vegetable oils, 5-60%, preferably 10-40%. In the present invention, in addition to the essential components of polyricinoleic acid esters, soybean phospholipids, inorganic salts, and animal and vegetable oils and fats, polyhydric alcohol fatty acid esters such as glycerin fatty acid esters, silicone resins, etc. may be blended within a range that does not cause any problems. . 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 used is 0.1 to 1.5% by weight, preferably 0.3 to 1.0% by weight based on the raw soybean raw material.
Foaming during the tofu manufacturing process can be suppressed by adding it at a ratio of . The present invention will be explained below with reference to Examples. Example 1 The ingredients of each antifoaming agent listed in Table-1 are 80℃~
After heating and melting at 90°C and mixing uniformly, spray into an atmosphere below 20°C to form powder (beads). Defoaming test 1 Defoaming test method during steaming For each test, 5 kg of raw soybeans were immersed in running water for 9 hours, and the soaked soybeans obtained were ground while adding water.
Get the ``Go''. To this, 25g of each antifoaming agent shown in Table 1 (0.5% based on raw soybeans) was added, heated in an open pot, and heated to 90%
After reaching ℃, heat for 4 minutes and measure the maximum height of bubbles in the pot during that time. Defoaming test 2 Defoaming test method when soy milk falls After defoaming test 1, the "go" is squeezed with a squeezer, and 1 kg of the obtained soy milk is passed through a funnel from a height of 1 m.
It was dropped into a 2000 ml graduated cylinder, and the amount of foam (ml) was measured immediately after dropping and 1 minute later. 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] Example 2 In the same manner as in Example 1, a test was conducted on Invention Product 3 and a commercially available waste oil-based defoaming agent for tofu. The composition of these antifoaming agents is shown in Table 3.
An actual tofu production line was used for the defoaming test and tofu production test. The amount of antifoaming agent added is 0.6% soy milk concentration for raw soybeans.
10.5% silken tofu was produced.

[Table] The test results are shown in Table-4. The antifoaming agent of the present invention had excellent antifoaming ability during steaming and when soybean milk was dropped, and silken tofu of good quality was obtained.

[Table] Bubbles on the liquid surface
There is no

[Table] Foam disappears in minutes. Foam is present when finished.
all over the liquid
bubbles remain

Claims (1)

[Claims] 1 (A) One or more of polyricinoleic acid glycerol ester, polyricinoleic acid polyglycerol ester, polyricinoleic acid sorbitan ester, polyricinoleic acid propylene glycol ester, polyricinoleic acid sucrose ester, and
(B) Soybean phospholipids, (C) calcium carbonate, calcium phosphate, calcium silicate, magnesium carbonate,
An antifoaming agent for tofu comprising one or more of magnesium phosphate and magnesium silicate and (D) animal and vegetable oils and fats as essential ingredients.