JP3029370B2 - Beverage defoamer and beverage containing positive pressure can containing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an antifoaming agent for beverages and a positive pressure canned beverage containing the same. More specifically, essential components are 5 to 40% by weight of a glycerin unsaturated fatty acid ester, 5 to 40% by weight of a sorbitan saturated fatty acid ester, and 20 to 90% by weight of a food emulsifier and / or edible oil / fat which is liquid at normal temperature. The present invention relates to an antifoaming agent for beverages, and a beverage in a positive pressure can containing the antifoaming agent.

[0002]

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, in canned beverages, the headspace of the can was maintained at a negative pressure to prevent oxidation of the contents due to air in the headspace of the can, but in this case, the dent of the can body due to the negative pressure in the can In order to counteract (paneling), a three-piece steel can having a relatively large thickness has been mainly used. In recent years, instead of such three-piece steel cans, lightweight two-piece steel cans, two-piece aluminum cans, and three-piece thin-walled cans have been widely used as beverage cans.

[0003] In order to prevent paneling, a method of adding carbon dioxide or liquid nitrogen to the thin-walled beverage can is employed. For this reason, when the beverage filled in such a positive pressure can is opened after being shaken, the internal pressure is high, so that the foamed contents squirt out into the head space in the can and stain the hands and clothes of consumers. There's a problem.

[0004] Particularly in the case of coffee or the like, it has been customary for consumers to shake cans before drinking in order to homogenize the contents, which is a problem. In order to solve such problems, it is conceivable to provide a new function to the opening so as to prevent the contents from spouting out. However, a satisfactory result has not yet been obtained.

Further, a surfactant which can be used as a food additive has been conventionally used as an antifoaming agent for such a purpose and is considered to be an effective means as disclosed in Japanese Patent Publication No. 5-7968 and Japanese Patent Laid-Open No. 4-320654. Gazettes have been proposed. However, the temperature at which canned beverages are sold is as wide as 5 ° C in summer and around 55 ° C in winter, and it is difficult to function effectively in this wide temperature range, and satisfactory products have not yet been obtained. Is the actual situation.

[0006]

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 drinking, and to prevent the contents from spouting simultaneously with opening the can. And a beverage in a positive pressure can prepared by blending the same. In particular, an object of the present invention is to provide an antifoaming agent exhibiting a sufficient effect on beverages stored in a wide temperature range from a low temperature to a high temperature, and a positive pressure canned beverage containing the same.

[0007]

Means for Solving the Problems and Actions The present inventors have conducted intensive studies in order to achieve the above object, and as a result, a positive pressure canned beverage to which the antifoaming agent for beverages of the present invention has been added is opened. The present inventors have found that spouting of the contents upon opening of the can caused by the previous shaking is prevented, and the present invention has been reached. That is, the means of the present invention for achieving the above object include 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 defoamer comprising 20 to 90% by weight of a food emulsifier and / or edible oil / fat which is liquid at normal temperature, and a beverage to which this is added is filled into a positive pressure can to make a positive pressure can beverage. Things.

Hereinafter, the present invention will be described in detail. The glycerin unsaturated fatty acid ester used in the present invention is an ester of glycerin and an unsaturated fatty acid. Preferably, the glycerin unsaturated fatty acid ester having a melting point in the range of 30 to 50 ° C. is effective. Here, the melting point of the glycerin unsaturated fatty acid ester means a melting point (peak top temperature) measured by a differential scanning calorimeter or the like.

The sorbitan saturated fatty acid ester used in the present invention is an ester of sorbitol, sorbitan, sorbide or a mixture thereof and a saturated fatty acid,
Particularly, an ester with a saturated fatty acid having 16 or more carbon atoms is preferable.

[0010] Among the food emulsifiers and / or edible oils and fats which are liquid at normal temperature used in the present invention, the food emulsifiers include, for example, acetylated glycerin monolaurate, polyglycerin polyoleate, polyglycerin poly Ricinoleic acid esters, sorbitan trioleic acid esters, etc., may be any as long as they show a liquid state at normal temperature, and edible oils and fats include, for example, edible oils such as rapeseed oil, soybean oil, peanut oil, and safflower oil. Vegetable liquid oils and medium-chain fatty acid triglycerides (MC
Any edible oils and fats that are liquid at room temperature, such as T) or their transesterified oils, may be used.

Among the defoamer components used in the present invention, sorbitan saturated fatty acid esters have a particularly high effect of preventing squirting against beverages stored at high temperatures, but have an effect on beverages stored at low temperatures. There is a tendency to show no adverse effect, or conversely, to promote ejection. Food emulsifiers and / or edible fats and oils that are liquid at room temperature have little effect on beverages stored at high temperatures, but exhibit high effects on beverages stored at low temperatures. The glycerin unsaturated fatty acid ester itself has an antifoaming effect, but when used together with the above-mentioned antifoaming agent component, enhances the respective antifoaming effects and acts to offset the defoaming effects when they are adversely affected. I do. That is, on the high temperature side, it shows a synergistic action with the sorbitan saturated fatty acid ester, and on the low temperature side, it shows a synergistic action with the food emulsifier and / or edible oil / fat which is liquid at normal temperature, and also has a counteracting action against the adverse effects of the sorbitan saturated fatty acid ester. Is shown.

In the defoamer of the present invention, the content of the glycerin unsaturated fatty acid ester in the defoamer is 5 to 40% by weight.
If it is less than this, the above effects cannot be expected, and if it is more than this, no further effect is exhibited, and the content of other defoamer components is rather low. It is not preferable because their performance cannot be sufficiently obtained. The content of the sorbitan saturated fatty acid esulte in the antifoaming agent is 5 to 40% by weight. If it is less than this, the effect of preventing the beverage stored at a high temperature from blowing out is small, and if it is more than this, it is stored at a low temperature. This is not preferable because the adverse effect on the beverage becomes large and cannot be completely offset by other antifoam components.

The content of the food emulsifier and / or edible oil / fat which is liquid at normal temperature is 20 to 90% by weight. If the content is less than this, the effect on the beverage stored at low temperature is small. Less effective on beverages stored at high temperatures. The present invention exerts a sufficient defoaming effect by using the above three kinds of defoaming components in combination, but other emulsifiers may be used in combination depending on the purpose, as long as the above-mentioned mixing ratio is satisfied. it can.

The method of adding an antifoaming agent of the present invention may be directly added to and dispersed in a canned beverage stock solution, but a method using a heated stock solution is preferred for uniform dispersion. Also, after a high concentration antifoam dispersion with a small amount of stock solution in advance,
A method of matching this with a large amount of undiluted 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,
Preferably, the content is 0.01 to 0.08% by weight. If the amount is less than 0.002% by weight, the defoaming effect of the present invention cannot be expected. If the amount is more than 0.1% by weight, the cost is increased and the flavor is adversely affected.

[0015]

EXAMPLES The present invention will be described below with reference to examples. In the following, “%” indicates “% by weight”.

(Examples 1 to 9) and (Comparative Examples 1 to 8) 500 g of commercially available milk coffee was transferred to a 1-liter beaker, and the temperature of the coffee liquid was raised to 75 ° C. After adding the defoamer of the present invention to this coffee liquid as shown in Tables 1 and 2 below,
10 minutes with K homomixer (manufactured 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.

These coffee liquid samples were placed in a 55 ° C.
After storing for 1 week each, 125ml was transferred to a 140ml sample bottle (50φ100mm), and this was vigorously shaken up and down for 10 seconds with a shaker (KM Shaker, manufactured by Iwaki Sangyo Co., Ltd.). The state of foam generated after standing for 3 seconds was evaluated.

[0018]

[Table 1]

[0019]

[Table 2]

Example 10 22.5 kg of commercially available milk coffee
225 g of the antifoaming agent of the present invention was added to the mixture, and the mixture was heated to 60 ° C. and stirred for 5 minutes with a homomixer, followed by a piston homogenizer 150 kg / cm ^2.
Masterbatch after homogenization with milk coffee 42
Introduced to 2.5kg. This coffee liquid is filled into a 250 ml two-piece steel can with liquid nitrogen.
kg / cm ² . This was subjected to retort sterilization (123 ° C for 20 minutes), and stored in a 5 ° C section, a 25 ° C section, and a 55 ° C section for 1 week. Similarly, a canned milk coffee without an antifoaming agent was prepared and used as a control.

The cans with and without the defoamer were vigorously shaken up and down 20 times by hand and the weight loss due to the scattering of foam when the can was opened 3 seconds after standing was measured. The measurement was repeated 10 times in each of the defoamer-added and non-added groups. The results are shown in Table 3 below. The names of the emulsifiers used in Examples 1 to 10 and Comparative Examples 1 to 8 are shown in Table 4 below. The melting point was measured using a differential scanning calorimeter (manufactured by Rigaku Denki Co., Ltd.).
Dissolve at 0 ° C, cool to 0 ° C at -10 ° C / min, then
It was determined from the melting endothermic peak top temperature that appeared during the process of raising the temperature to 100 ° C at 10 ° C / min.

[0022]

[Table 3]

[0023]

[Table 4]

[0024]

As described above, the defoaming effect on the medium temperature side is weak if the defoaming agent component on the high temperature side and the defoaming agent component on the low temperature side are merely acted on. The effect is improved by using fatty acid esters in combination,
Furthermore, the defoaming synergistic effects on the high temperature side and the low temperature side can provide an effective antifoaming agent for beverages in a wide temperature range. In addition, the beverage in the positive pressure can containing the antifoaming agent of the present invention solves the problem that the contents are spouted out by opening the can immediately after shaking and soiling the hands and clothes of the consumer. This has the advantage that the efficiency of replacing oxygen with nitrogen can be increased.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Akihiko Takahashi 9-4-102 Isojima Chayacho, Hirakata City, Osaka (72) Inventor Sai Murakami 12-1-109, Kuzuhara Shinmachi, Neyagawa City, Osaka (56) References JP-A-4-320667 (JP, A) JP-A-4-320654 (JP, A) JP-A-2-27967 (JP, A) JP-A-63-74457 (JP, A) JP-A-54-148055 (JP JP, A) JP-A-63-7753 (JP, A) JP-A-6-14713 (JP, A) JP-B-5-7968 (JP, B2) (58) Fields investigated (Int. Cl. ⁷ , (DB name) A23L 2/00 A23F 5/24

Claims (3)

(57) [Claims] 1. Glycerin unsaturated fatty acid ester 5 to 40
Wt%, Sorbitan saturated fatty acid ester 5-40 wt%
And food emulsifiers and / or edible oils and fats that are liquid at room temperature
An antifoaming agent for beverages, comprising 20 to 90% by weight as an essential component. 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. 3. A beverage in a positive pressure can containing the defoamer for beverages according to claim 1 or 2.