JPS59130135A - Preparation of processed food of fat and oil - Google Patents

Abstract

PURPOSE:To prepare a processed food of fats and oils for maintaining and manifesting taste of butter effectively, by belending continuously butter conditioned in a specific temperature range with margarine by a static type blender. CONSTITUTION:Butter conditioned at 10-23 deg.C is continuously blended with margarine by a static type blender, to prepare a processed food of fats and oils for maintaining and manifesting taste of butter effectively. In the operation, the margarine and butter in a given ratio of about 3/7-9/1 range are passed through the static type blender and blended uniformly. The static type blender has preferably 12-24 stirring elements.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing processed oil and fat foods, and more particularly to a method for producing processed oil and fat foods that effectively maintains and develops butter flavor.

With the diversification and increasing luxury of dietary habits, there is a demand for foods with superior flavor and a good mouth feel fc9.

Reflecting these consumer preferences, in the confectionery and bread making industries, light-tasting vegetable margarine is frequently used as an ingredient for confectionery and bread making, while rich compound margarine with a high fresh butter content is increasingly used. has been done.

Such compound margarine is generally produced by adding butter to a W10 type emulsion of oil and fat and an aqueous phase, heating and melting it to form a VO type emulsion containing butter (milk fat), and then subjecting it to high temperature sterilization, followed by rapid cooling and plasticization. It is manufactured by converting it into

On the other hand, in the Western confectionery industry, butter and shortening are mixed together and whipped, and a so-called butter cream is sandwiched between cakes or used as a topping.

The present inventors made a butter cream with the same ingredients as the above butter cream using compound margarine and compared the butter flavor, and found that the butter cream made using compound margarine obtained by the conventional method was clearly inferior. . Therefore, the present inventors conducted further research and obtained the following findings;
(1) It is unclear why butter cream made using compound margarine is inferior in butter flavor to butter cream made from butter and shortening, but compound margarine produced using conventional methods does not It is presumed that the fat globules that are said to be present in butter are destroyed during the heat sterilization and rapid cooling plasticization processes, and the unique flavor of butter is impaired.

(2) On the other hand, the number of viable bacteria in fresh butter is 30 to 50 mv due to good hygiene control in the manufacturing process these days.
'9, which is surprisingly small, and most of the contamination is on the surface that comes in contact with the case or pouch, so there is hardly any contamination inside.

Such a low degree of contamination is approximately O even without heat sterilization.
It can be maintained at ~5°C for about 2 to 3 months without spoiling.

Based on the findings of the present invention, it is an object of the present invention to provide a method for producing processed oil and fat foods that can effectively maintain and develop butter flavor.

That is, the present invention is directed to a method for producing an oil-and-fat processed food, which is characterized in that the temperature is controlled at 10 to 23° C., and melted butter is continuously mixed with margarine in a static mixer.

The static mixers mentioned here include, for example, the "High Mixer" manufactured by Toshi, the "Static Mixer" manufactured by K-EX,
Examples include "Static Mixer" manufactured by Noritake Company Limited.

The margarine used in the present invention is produced by a conventional method. That is, the oil phase (fats, oils, fragrances, emulsifiers, etc.) is placed in an emulsification tank and heated and dissolved at about 60 to 70'C.The oils include vegetable oil, animal oil, which is generally used in margarine,
All of these hydrogenated oils, refined oils, rhum varnish oils, fractionated oils, etc. can be used. As a flavoring agent, a small amount of butter flavor, vanilla flavoring, etc. may be added depending on preference, but there is no problem even if it is not added. Water-soluble fragrances are preferably added to the aqueous phase. As the emulsifier, monoglycium, lecithin, and other permitted food additives may be used alone or in appropriate combinations, and approximately 0.
It is added in a range of 0.02 to 5.0% by weight. In addition, vitamins and other additives may be added.

A water phase is added to the oil phase while stirring to form a water-in-oil emulsion. In addition to milk, the water phase contains gold powder and water.
A refined method is used after removing powder and adding salt, etc.

The obtained water-in-oil emulsion is sterilized using a high-temperature sterilizer such as a plate-type sterilizer, and then sterilized using a combinator, votator,
It is rapidly cooled and plasticized using a kneading method such as Parts Efter.

On the other hand, about 10-23°C1 preferably about 17°C±3°
The temperature-controlled butter in the temperature-controlled chamber C is pasteurized by passing it through an alcohol shower tunnel with a concentration of 30% to 70% for 5 to 10 minutes. If the temperature of the butter is high, it will become soft and it will be difficult to take it out of the case and put it on the bell 1 conveyor. The maximum penetration value is about 250, preferably 150 or less. In addition, when using butter with a very small number of viable bacteria, this pasteurization may be omitted.

The sterilized butter is fed with a metering pump such as a Mono pump or a Comet pump, and mixed with the plasticized margarine. The temperature of the butter is about 10-23°C, preferably about 17°C.
C±3°C, and if it is too low, it will become hard and difficult to transport at a constant rate using a pump. By installing a two-shaft screw type transfer device in front of the pump, transportation is possible if the penetration value is 70 or more, but preferably 1.
00 or more.

The margarine and butter, which are smelt and fed by a metering pump, are passed through a static mixer at a predetermined ratio within the range of approximately 3/7 to 9/1 to be uniformly mixed. The above ratio is not limited, but if the amount of butter is 70% or more and 1
If it is less than 0%, the effect of the present invention will be less than 9%. That is,
If the amount of butter exceeds 70%, there will be no difference in butter flavor compared to the conventional method, and if it is less than 10%, the butter flavor will be weak and difficult to discern sensually. The number of stirring elements of the static mixer is preferably in the range of 12 to 24. If the number is smaller than the above range, butter and margarine may be distinguishable with the naked eye, which poses a problem in terms of product value.On the other hand, if it is too large, piping resistance will increase and load will be placed on the pump motor. It's not a good idea.

The present invention will be described below with reference to Examples, but it goes without saying that the present invention is not limited thereto.

In the following, percentages are expressed as U weight percentages.

Example 1 Hydrogenated fish oil (M, P 37°C) 5%, hydrogenated fish oil (MP
30°C) and 20% corn oil82.
55% was dissolved by heating at 60°C, and this was mixed with 0.4% lecithin as an emulsifier and 0.05% butter flavor as a flavoring agent.
% to make the oil phase. While stirring the oil phase, a 17% aqueous phase (milk) containing 0.05% preservative was added to obtain a water-in-oil emulsion, which was sterilized using a spray L-type sterilizer. Then, it was passed through a votator and rapidly cooled and plasticized to obtain margarine.

On the other hand, butter that had been temperature-controlled for 2 days at 17°C and 13°C was taken out of the cardboard box and pasteurized in a 70% alcohol shower tunnel for 5 minutes.

The butter obtained by smelting was sent using a Mono pump and mixed with the margarine. The mixing ratio was 70% margarine and 30% butter. The resulting mixture was passed through a static mixer (number of elements: 12) and mixed evenly to obtain compound margarine.

The resulting compound margarine is rich in butter flavor,
No spoilage was observed even after one month of storage in a refrigerator at approximately 5°C.

Comparative Example 1 A W10 emulsion was prepared by mixing an oil phase and an aqueous phase with the same composition as in Example 1, and butter was added thereto and melted by heating to obtain a W10 emulsion containing butter. . Next, this was subjected to high temperature sterilization (85°C), and then rapidly cooled and plasticized through a votator to obtain compound margarine.

The obtained compound margarine had a significantly inferior butter flavor compared to that obtained in Example 1.

Comparative Example 2 In Example 1, the element of the static mixer was set to 6, and the same operation was performed.

The obtained compound margarine had a rich buttery flavor, but the mixture was uneven and butter and margarine could be visually distinguished, making it unsatisfactory commercially.

Comparative Example 3 The same operation was carried out using B Units I- instead of the static mixer 9 in Example 1.

The obtained compound margarine had insufficient butter flavor compared to that obtained in Example 1. - The strength of the butter flavor was tested. The results are shown in Table 1.

Table 1 Target of Comparison Panelists' Answers Example 1 and Comparative Example 1 All 10 people answered that Example 1 had a strong butter flavor.

Six people answered that there was no significant difference between Example 1 and Comparative Example 2, and the remaining four people answered that Comparative Example 2 had a stronger butter flavor.

Example 1 and Comparative Example 3 All 10 people answered that Example 1 had a strong butter flavor.

Comparative Example 1 and Comparative Example 3 Eight people answered that Comparative Example 3 had a strong buttery flavor. The remaining 92 people answered that there was no significant difference.

Next, the commercial value was determined in conjunction with the uniformity of appearance.

The results are shown in Table 2.

Table 2

Claims (1)

[Claims] A method for producing an oil-and-fat processed food, which comprises continuously mixing butter whose temperature has been adjusted to io'c to 23°Cl with margarine using a static mixer. 2. The manufacturing method according to claim 1, wherein the butter is temperature-controlled at 14°C to 20°C. 3. The manufacturing method according to claim 1 or 2, wherein the butter is pasteurized by an alcohol shower. 4. The manufacturing method according to claim 1, wherein the number of stirring elements of the static mixer is in the range of 12 to 24.