FR1454282A

FR1454282A - Method and device for salting butter in the continuous manufacture thereof

Info

Publication number: FR1454282A
Application number: FR46577A
Authority: FR
Original assignee: Holstein und Kappert Maschinenfabrik Phonix GmbH
Current assignee: Holstein und Kappert Maschinenfabrik Phonix GmbH
Priority date: 1964-11-14
Filing date: 1965-11-12
Publication date: 1966-07-22
Also published as: DE1221485B; GB1088488A; NL6514734A

Description

Procédé et dispositif pour le salage du beurre dans la fabrication continue de celui-ci.
L'invention concerne un procédé pour le salage du beurre dans la fabrication continue de celui-ci et un dispositif pour la mise en oeuvre de ce procédé.
Le procédé, suivant l'invention, est caractérisé en ce que le sel de n'importe quelle granulométrie est tout d'abord moulu en une poudre fine, puis introduit sous pression dans le beurre pendant le malaxage final, en même temps que l'eau qui doit être amenée dans le beurre.
Le dispositif conforme à l'invention est caractérisé par un moulin à sel, avec un dispositif de transport et de dosage et un tube d'amenée pour le sel, arrivant dans une chambre d'accélération du malaxeur final.
Dans une autre forme de construction de l'invention, le ou les tubes d'amenée pour l'eau qui doit être amenée au beurre débouchent près du tube d'amenée du sel dans la chambre d'accélération.
Dans une autre forme d'exécution conforme à l'invention, le tube d'amenée de l'eau entoure le tube d'amenée du sel, les orifices des deux tubes se trouvant à la même hauteur.
Le fait que le tube d'amenée du sel entoure concentriquement le tuyau d'amenée de l'eau et que les orifices de ces deux tubes se trouvent à la même hauteur appartient également à l'invention.
Conformément à l'invention, le moulin à sel est, en outre, chauffé avec le dispositif de transport et de dosage, car le sel est fortement hygroscopique et, dans les locaux de fabrication, l'air présente le plus souvent une forte teneur d'humidité. Un sel sec a donc une importance particulière, car il faut utiliser pour le salage du beurre un sel à granulométrie fine ou pulvérulent. Le stockage, le transport et la manutention d'un tel sel entraînent cependant des difficultés considérables, de sorte qu'il est proposé ici de placer le moulin à sel avec ses accessoires immédiatement devant le point d'utilisation du sel, ainsi que le chauffage de ce dispositif.
Dans la fabrication continue du beurre, on s'efforce généralement de maintenir aussi faible que possible ce qu'on appelle la teneur en eau de base du beurre, c'est-à-dire dans un domaine compris entre 12 et 15 %. Pour augmenter la teneur d'eau de manière à ce que dans le produit fini, prêt pour la vente, cette teneur d'eau soit inférieure, mais aussi près que possible de cette limite fixée officiellement, dans le procédé de fabrication continue, une quantité réglable d'eau est amenée au beurre et mélangée à celui-ci. L'amenée de l'eau a lieu opportunément après l'élimination, par pression, du petit-lait lors du malaxage final du beurre dans une chambre d'accélération, pour obtenir, lors de l'addition d'eau, une répartition aussi fine que possible.
En Allemagne, le beurre salé n'a pas eu, au cours des dernières années, une importance considérable.
A l'étranger, le beurre est presque partout salé, la teneur de sel étant comprise entre 0,3 et 2 %. Lors de la fabrication de beurre salé dans des machines fonctionnant de manière continue, il n'est pas tellement facile d'ajouter le sel sous forme de grains secs ou sous forme pulvérulente, car le sel ne se dissout que difficilement dans le beurre et il y a risque de formation de stries.
Il tombe alors sous le sens de travailler avec une solution saline pour pouvoir introduire l'eau et le sel dans le beurre. Ce procédé présente toutefois deux inconvénients considérables; dans ce cas, en modifiant la quantité ajoutée des deux substances, on ajoute plus ou moins, ce qui, d'une manière générale, n'est pas opportun. En outre, la quantité d'eau à ajouter est limitée, car on ne doit introduireMethod and device for salting butter in the continuous manufacture thereof.
The invention relates to a method for salting butter in the continuous manufacture thereof and to a device for carrying out this method.
The process according to the invention is characterized in that the salt of any particle size is first of all ground into a fine powder and then introduced under pressure into the butter during the final kneading, at the same time as the water which must be brought into the butter.
The device according to the invention is characterized by a salt mill, with a transport and metering device and a supply tube for the salt, arriving in an acceleration chamber of the final mixer.
In another form of construction of the invention, the supply pipe (s) for the water which is to be supplied to the butter opens out near the pipe for supplying the salt into the acceleration chamber.
In another embodiment according to the invention, the water supply tube surrounds the salt supply tube, the orifices of the two tubes being at the same height.
The fact that the salt supply pipe concentrically surrounds the water supply pipe and that the orifices of these two tubes are at the same height also belongs to the invention.
In accordance with the invention, the salt mill is additionally heated with the transport and metering device, since the salt is highly hygroscopic and, in the manufacturing premises, the air most often has a high content of 'humidity. A dry salt is therefore of particular importance, since it is necessary to use a fine-grained or powdery salt for the salting of the butter. The storage, transport and handling of such salt, however, entail considerable difficulties, so that it is proposed here to place the salt mill with its accessories immediately in front of the point of use of the salt, as well as the heating. of this device.
In the continuous manufacture of butter, efforts are generally made to keep the so-called basic water content of the butter as low as possible, i.e. in the range of 12 to 15%. To increase the water content so that in the finished product, ready for sale, this water content is lower, but as close as possible to this officially fixed limit, in the continuous manufacturing process, a quantity adjustable water is supplied to the butter and mixed with it. The supply of water takes place conveniently after the removal, by pressure, of the whey during the final kneading of the butter in an acceleration chamber, to obtain, during the addition of water, a distribution as well. fine as possible.
In Germany, salted butter has not been of considerable importance in recent years.
Abroad, butter is almost everywhere salted, the salt content being between 0.3 and 2%. When making salted butter in machines that run continuously, it is not so easy to add the salt in the form of dry grains or in powder form, since the salt does not dissolve with difficulty in the butter and it there is a risk of streak formation.
It then makes sense to work with a saline solution to be able to introduce water and salt into the butter. However, this process has two considerable drawbacks; in this case, by modifying the added quantity of the two substances, more or less is added, which, in general, is not advisable. In addition, the quantity of water to be added is limited, because one does not have to introduce

Claims

that the difference between the basic water content and a maximum authorized quantity and this quantity of water is, where appropriate, so small that the desired quantity of salt cannot be dissolved therein. It is known that in 100 g of saline solution at 10 [deg] C there can be a maximum of 26.3 g of cooking salt. A fundamental improvement is not obtained by using, instead of a solution, a mixture of salt and water with a higher proportion of salt. That is why it is proposed to equip the machines for making continuous butter with two separate dosing devices for water and salt, so that the two adducts can be dosed and introduced into the butter independently. one of the other. In order, however, to prevent the dry added salt in the butter from causing the formation of streaks or other similar disadvantages, the introduction of the two substances into the butter must take place at the same point. As a result, a greater or lesser proportion of the salt dissolves in the water when it is introduced into the butter, while the rest is, so to speak, transformed into dough. This facilitates a good distribution of the salt, with the water, in the butter. The device for salting the butter in the continuous manufacture thereof is explained below in support of the drawings. Figure 1 shows a machine for making butter. Figure 2 shows a salt mill with accessories. Figure 3 shows various inlet models of the water and salt supply pipes. The machine for the continuous production of butter has, on a frame 1, a churning cylinder 3 driven by a motor 2 and, from which flows, through a funnel 4, a mixture of butter and whey, into a cylinder separator arranged in the frame 1. Through the open end 5 of the separator cylinder leaves the butter which, freed from the whey, falls into a pressing device 6 upstream of which is placed a kneader 7. The finished butter strand comes out at the 'front of the pressing device. In the mixing device, are arranged alternately, in a known manner, fixed discs with holes and drive stars. A perforated disc conveniently presents an acceleration chamber through which the mass of butter is forced out at a high speed. In this chamber, water and salt are brought into the butter in determined quantities. The device for salting butter has a salt reservoir 8, out of which the salt falls into a salt mill 10, via an adjustable worm conveyor 9. The ground salt is discharged by means of an endless transport and metering screw 11 in a pipe 12 which opens into the acceleration chamber of the mixing device 7. The mill 10 is placed in a heating chamber 13. The conveyor-metering screw 11 is driven in rotation by an adjustable motor or other similar control. In the embodiment shown in figure 2, the pipe 12 is surrounded by a casing 15 which conducts the metering water from the supply pipe 16, passing through the annular space between the pipe

12 and the casing 15, up to the acceleration chamber. In order for the salt and the water to enter the butter at the same time, various arrangements of the supply lines are possible. FIG. 3 shows a strand of butter with the salt and water supply lines. In the model according to FIG. 3a, the salt supply pipe surrounds the water supply pipe. In Figure 3b, the water supply pipe surrounds the salt supply pipe. Figure 3c shows an arrangement in which the water line and the salt line are juxtaposed. In the arrangement of Figure 3d, there is provided a water line before and a water line after the salt line. The concentric pipes of FIG. 3e are provided with a delivery body 17, so that the water and the salt mix even before entering the butter. ABSTRACT

1. Process for salting butter in the continuous manufacture thereof, characterized in that the salt of any particle size is first finely ground into a powder, after which it is dosed and then introduced under pressure into the butter during the final mixing, at the same time as the water which must be brought to the butter.

2. Device for implementing the process specified in 1 [deg], characterized in that it comprises a salt mill placed on the final mixer of the butter making machine, with a transport and metering device. and a salt introduction pipe terminating in an acceleration chamber of the final kneading device.

3. Device as specified in 2 [deg], further characterized by the following points taken together or separately: a. The pipe or pipes for supplying the water to be added to the butter opens out (or opens out) in the acceleration chamber next to the salt introduction pipe; b. The water supply pipe concentrically surrounds the salt introduction pipe and the two pipes open at the same height; vs. The salt supply pipe concentrically surrounds the water supply pipe and the two pipes open at the same height; d. The salt mill, with the conveyor and dosing device, is heated.