JPH0120849B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to an antifoaming agent for tofu. More specifically, the present invention relates to an antifoaming agent for tofu that inhibits and eliminates foam that is generated when an aqueous solution of soybean, fatty soybean, or other vegetable protein is heated, and foam that is generated when soybean milk falls. [Prior art and problems to be solved by the invention] Today, in the tofu industry, there are waste oil-based defoaming agents made by mixing lime with waste oil from deep-frying, and glycerin fatty acid ester-based defoaming agents whose main ingredient is glycerin fatty acid ester. , silicone antifoaming agents whose main component is silicone resin are 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, and in order to increase the antifoaming power, formulations containing silicone resins and the like are used. However, there are problems such as an increase in price due to the addition of silicone resin. [Means for Solving the Problems] As a result of intensive studies to solve the above-mentioned problems, the present inventors discovered that polyricinoleic acid esters exhibit good antifoaming properties. In addition, by further blending polyricinoleic acid esters with inorganic salts, animal and vegetable oils, or waxes, the inventors discovered an antifoaming agent for tofu that exhibits superior antifoaming properties, and completed the present invention. The first aspect of the present invention is (A) one or more of polyricinoleic acid glycerol ester, polyricinoleic acid polyglycerol ester, polyricinoleic acid sorbitan ester, polyricinoleic acid propylene glycol ester, and polyricinoleic acid sucrose ester. and (B) one or more of calcium carbonate, calcium phosphate, calcium silicate, magnesium carbonate, magnesium phosphate, and magnesium silicate, and (C) one or two of animal and vegetable oils and waxes. This article relates to an antifoaming agent for tofu.
The invention is (A) polyricinoleic acid glycerin ester, polyricinoleic acid polyglycerin ester,
One or more of polyricinoleic acid sorbitan ester, polyricinoleic acid propylene glycol ester, polyricinoleic acid sucrose ester, and (B) calcium carbonate, calcium phosphate, calcium silicate, magnesium carbonate, magnesium phosphate, and magnesium silicate. One or more types, (C) one or two of animal and vegetable oils and fats and waxes, and (D) one or two of glycerin monofatty acid ester, propylene glycol monofatty acid ester, sorbitan monofatty acid ester, and sucrose fatty acid ester The present invention relates to an antifoaming agent for tofu characterized by comprising at least seeds. In the present invention, the polyricinoleic acid esters of component (A) are polyricinoleic acid in which 2 to 10 moles of ricinoleic acid are polymerized (preferably 3 to 5 moles), glycerin, and polyglycerin (polymerization degree of 2 to 5 moles). ), sorbitan, ester with propylene 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. In addition, the inorganic salts of component (B) include calcium carbonate, monocalcium phosphate, dibasic calcium phosphate, tribasic calcium phosphate, calcium silicate, magnesium carbonate, monobasic magnesium phosphate, dibasic magnesium phosphate, tribasic magnesium phosphate, One or more types selected from magnesium silicate can be used, and calcium carbonate, tribasic calcium phosphate, and magnesium carbonate are particularly preferred. Ingredient (C) animal and vegetable oils are natural oils such as coconut oil, palm kernel oil, palm oil, soybean oil, cottonseed oil,
It may also be rapeseed oil, beef tallow, lard, fish oil, etc., or a mixture of one or more of these hydrogenated oils. Similarly, the wax of component (C) may be one or a mixture of two or more of esters of fatty acids and higher monohydric or dihydric alcohols, such as pine whale oil, carnauba wax, beeswax, and rice wax. In addition, the glycerin monofatty acid ester of component (D) of the present invention includes hydrogenated beef tallow fatty acid monoglyceride, the propylene glycol monofatty acid ester includes propylene glycol monopalmitate, and the sorbitan monofatty acid ester includes sorbitan monooleate. As the sugar fatty acid ester, sucrose stearate and the like can be used alone or in combination. The antifoaming agent for tofu of the present invention is prepared by uniformly mixing (A) polyricinoleic acid esters, (B) inorganic salts, (C) animal and vegetable oils or waxes, and if necessary, (D) glycerin monofatty acid ester and others by heating. . The obtained antifoaming agent for tofu contains animal and vegetable oils and/or
Powder, beads, flakes, granules, paste depending on the constituent fatty acids of the wax and the composition ratio of (A), (B), (C) or (A), (B), (C), (D) It can be in the form of solid or liquid forms. The reason why soybean phospholipids are omitted from the composition of the present invention is because they cause coloration and odor, and even if soybean phospholipids are omitted, the effect as an antifoaming agent does not change. The blending ratio of the components of the present invention is polyricinoleic acid esters 2 to 50% by weight, preferably 5 to 30% by weight,
Inorganic salts 2 to 70% by weight, preferably 5 to 40% by weight, animal and vegetable oils or waxes 5 to 85% by weight, preferably 20 to 70% by weight, further optionally 0.1 to 20% by weight of glycerin monofatty acid esters, etc. ranges from 1 to 10% by weight. The antifoaming agent for tofu according to the present invention can be used in the production of tofu such as firm tofu, silken carbonated, 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 were heated to 80°C
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, and 30 kg
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. Anti-foaming test 2 Anti-foaming test method when soy milk falls After the anti-foaming agent test 1 is finished, squeeze out the "go" 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] Example 2 In the same manner as in Example 1, a test was conducted on Invention Product 1 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 was 0.6% to raw soybeans, and silken tofu was produced with a soy milk concentration of 11.0%.

[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.

Claims (1)

[Scope of 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) one or more of calcium carbonate, calcium phosphate, calcium silicate, magnesium carbonate, magnesium phosphate, and magnesium silicate; and (C) one or two of animal and vegetable oils and waxes. Antifoaming agent for tofu. 2 (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) One or more of calcium carbonate, calcium phosphate, calcium silicate, magnesium carbonate, magnesium phosphate, and magnesium silicate; (C) One or more of animal and vegetable oils and waxes.
1. An antifoaming agent for tofu comprising seeds and (D) one or more of glycerin monofatty acid ester, propylene glycol monofatty acid ester, sorbitan monofatty acid ester, and sucrose fatty acid ester.