JP2781723B2 - Modified butter and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a modified butter and a method for producing the same. The modified butter of the present invention is
It can be used as a raw material butter for baking.

[0002]

2. Description of the Related Art A method of continuously producing butter from cream has been studied in place of the churn method used since about 1955, but nowadays, the churn method is used for butters for general use due to technological advances. A continuous butter production apparatus suitable for mass production has been developed, which can produce butter which is not much different from butter produced by the method described above. Such methods include (1) the Fritz method and Contimab method, which combine continuous charging, washing, salting, and working in one machine, and (2) make a high-concentration cream with a fat percentage of about 80% using a special separator. Alpha method and melesin method for producing butter by combining cooling and working to produce butter, or (3) heating and demulsifying cream with a concentration of 25 to 30% and re-separating whey to the same butter composition There are a creamer package method and a cherry barrel method in which the adjusted mix is cooled and solidified by a quenching device. Most butters for domestic use are currently produced by such a method, since butter produced by these methods is also stable in quality and cost can be reduced by continuous production. However, for confectionery and baking, butter having higher properties is required. For example, the butter used to inflate the pie in the manufacture of pie is a property that the butter put in a sandwich shape in the pie dough stretches and spreads without breaking or breaking in the folding process many times, so-called Extensibility or stiffness is required, and for this purpose, even now, special grade butter produced by a batch churn method is often used. This is because the butter produced by the continuous butter making machine described above is excellent in quality for general use, but the butter produced by the conventional churn method has characteristics such as spreadability and bending strength. Is excellent. At present, metal churn or the like is used as a butter manufacturing apparatus using such a churn method.

[0003]

The butter produced by the continuous butter making machine has sufficient properties for general consumption, but has higher ductility and bending strength for special applications such as pie making. Such characteristics are required. Current,
As such butter, special grade butter manufactured by the Churn method is used, but the production efficiency is poor in a batch system,
For example, the production capacity of a typical conti-mab type continuous butter production machine is about 5 t / Hr, while the typical metal churn is about 0.3-0.5 t / Hr, which is about 6-1 to 1 / Hr.
Only about 0% production capacity. In addition, there is also a problem that a pretreatment of a dedicated raw material is required for manufacturing by the churn method, and the operation becomes complicated. In consideration of the above-mentioned problems, the present invention improves the butter produced by the above-mentioned various continuous butter production machines, or the frozen butter obtained by freezing it, and has the same superior quality as the special-grade butter produced by metal churn. An object of the present invention is to provide a low-cost butter having excellent ductility and bending strength characteristics.

[0004]

SUMMARY OF THE INVENTION The present invention provides the following modified butter and a method for producing the same in order to achieve the above objects. That is, a modified butter having an average diameter of water particles dispersed in butter of 3 μm or less, a standard deviation of 1 μm or less, and an air content in the butter of 10 Nml / Kg or less. As a method of producing the modified butter, the average value of the diameter of the water particles dispersed in the butter is 3 μm.
Hereinafter, when homogenizing by shearing and / or kneading while cooling so that the standard deviation is 1 μm or less, the air content in the butter before and after the treatment is 1
This is a method for producing a modified butter having good ductility and excellent bending strength by performing degassing treatment so as to have a concentration of 0 Nml / Kg or less. Various explanations have been made as to why butter made with metal churn is superior in terms of spreadability and flexural strength characteristics to butter made with a normal continuous butter making machine, but it has been completely clarified even now. Has not been reached.
Generally, in the production of butter using metal churn, the fat globules in the butter are less likely to break because of the addition of gentle kneading to agglomerate the fat compared to a continuous production machine, which reduces the spreadability and bending strength characteristics of metal churn butter. It is thought that it is improving. In fact, in a continuous butter maker such as Contimab, a very strong kneading is added, so that almost no fat globules are found in the butter produced, but many fat globules are found in the butter produced with metal churn. Therefore, it is conceivable to regenerate this fat globule in order to make the butter produced by the continuous butter making machine have the same characteristics as metal churn butter. It is extremely difficult, and in this sense, it cannot be said that it is impossible to modify butter produced by a continuous butter maker into a structure similar to that of butter produced by the Churn method. In fact, no modification of butter produced with such a continuous butter maker has been reported so far. However, the actual physical properties of butter are related to many factors other than the fat globules, and are greatly affected by the air content, the degree of kneading, the dispersion state of water in the butter, and the like. In particular, it is considered that the dispersibility of the fat and oil component and water in the butter and the air content greatly contribute to the spreadability and the bending strength characteristics. Therefore, the present inventors studied the modification of butter produced by a continuous butter production machine while controlling these factors to give the same spreadability and bending strength characteristics as those of metal churn butter. First, the effect of kneading on the physical properties of butter was examined. In this case, it has been empirically known that butter that has been manufactured once easily becomes kneaded unintentionally, resulting in butter that is easy to separate, that is, leaky butter. Is being done.
However, butter reforming requires a fairly strong kneading process and a certain amount of kneading to perform deaeration. Had to be resolved.

The present inventors have studied in detail the method of syneresis and the control of water separation while kneading butter, and have obtained the following findings. That is, (1) Water particles dispersed in ordinary butter are distributed in about 1 to 12 μm, but 10 to 30 μm in butter that has begun to separate water.
m or more large water particles. (2) The growth of water particles is likely to occur by kneading with low shearing force. When kneading is performed while applying strong shearing, the water particles are frequently subdivided. On the other hand, the kneading causes synthesis due to collision of water particles. Under kneading with constant shear,
Since the particle size distribution of equilibrium water droplets is determined where these are balanced, to knead well without causing water separation,
What is necessary is just to apply strong shearing appropriate for kneading. (3) It is generally known that the composition becomes hard when kneading is added to the butter, but the butter to which such strong shearing and kneading is applied becomes rather soft, and this shearing / kneading treatment is performed by 15 minutes. If carried out at a temperature of not more than 10 ° C., preferably not more than 10 ° C., there is no deterioration in quality even after long-term storage. From these results, it has become possible to suppress water separation during kneading of butter, which was conventionally difficult to control. That is, in the conventional kneading, relatively weak kneading was performed in order to prevent mixing of air, but in this case, kneading has a large effect of kneading,
There is almost no shearing effect. Therefore, when kneading is performed, water separation easily occurs. In order to suppress water separation by increasing the kneading degree, shearing corresponding to the kneading degree may be applied.

[0006] To confirm this, the present inventors,
A twin-screw kneading extruder was manufactured to simultaneously generate strong kneading and shearing, and the reforming of butter was attempted. As a result, water separation occurred with a screw having a weak shearing force, but water separation did not occur as expected with a screw having a strong shearing force, and it was possible to obtain systematically dense but uniform fine butter.
Testing the flexural strength properties of the butter thus modified showed a significant improvement over the raw butter, but still insufficient compared to the metal churn butter. Therefore, when the cause was examined, it was found that the air in the butter was finely dispersed and dispersed under strong kneading, which had an adverse effect on the formation of the butter structure during aging in a refrigerator. Therefore, a deaerator is installed in the twin-screw kneading and extruding apparatus, and a jacket that can circulate a refrigerant is installed in order to prevent the temperature of the butter from rising during kneading. Tried. As a result, butter having a mean particle diameter of about 5 μm and a standard deviation of about 2.7 μm, which is produced by a conventional continuous butter production apparatus and dispersed therein, is strongly sheared at a temperature of 15 ° C. or less, preferably 1 to 10 ° C. When kneading was performed and deaeration treatment was added, the distribution of water particles dispersed in the butter changed greatly, the average diameter was 3 μm or less, the standard deviation was 1 μm or less, and the air content in the butter was 5 Nml. / Kg or less. here,
5 Nml / Kg indicates that the volume of air contained in 1 kg of butter at 15 ° C.-1 atm is 5 Nml. When a property test of this modified butter was carried out, it was confirmed that the modified butter exhibited excellent spreadability and bending strength characteristics almost equivalent to those of the special grade butter produced by the churn method (metal churn). This effect was similarly exhibited when using butter produced by a continuous butter production apparatus as a raw material, or when using a raw material obtained by freezing and storing it. That is, butter produced by a continuous butter production device or frozen butter obtained by freezing this butter is used as a raw material, and kneading with strong shearing and deaeration are applied to the butter to obtain the same properties as butter produced by metal churn. It was confirmed that a modified butter having the following formula was obtained.

As described above, the modified butter is completely different from the butter produced by the ordinary continuous butter production apparatus in terms of microscopic structure, extensibility and bending strength characteristics, and also has a continuous appearance in appearance. It has a very dense and smooth structure as compared to the butter manufactured by the company, but is completely different from the butter manufactured by the continuous butter manufacturing device. This reformed butter also has an air content of 10 Nm by degassing.
Since it is adjusted to 1 / Kg or less, preferably 5 Nml / Kg or less, it is different from butter produced by a continuous production machine having an air content of usually 10 to 80 Nml / Kg. The modified butter has the same ductility or flexural strength as the churn butter, but is completely different from the churn butter for the following reasons. That is, while a large number of milk-derived fat globules are present in the churn butter, the fat globules are almost completely destroyed in the modified butter. In addition, the water particles in the metal butter have an average diameter of about 4.6 μm and a standard deviation of 2.6 μm, which is close to butter produced by a continuous butter production apparatus, whereas the modified butter is dispersed as described above. Water particles have a small average diameter and a small standard deviation. Furthermore, in this modified butter, the low melting point fat, which is abundant in the fat globules in the normal churn butter, is released to the outside by the kneading accompanied by strong shearing, and the kneading is carried out by kneading. The difference is that the fat dispersion state is also uniform. Thus, the modified butter is a new butter that is obviously essentially different from the butter produced by the conventional continuous production machine and also the butter produced by the Churn method. The characteristic feature is that the size of the water particles dispersed in the butter is large. Mean that the average value and the variation are small, the structure is dense and smooth by kneading, and the air content is very small.

[0008] This modified butter can be produced by the following method. That is, butter produced by a normal continuous butter production machine, or a frozen butter obtained by freezing the same, is used as a raw material so that water is not produced, and the average diameter of water particles dispersed in the butter is at least 3 μm or less,
When kneading and homogenizing while applying strong shearing while cooling so that the standard deviation value is 1 μm or less, the air content in the butter before or after the kneading treatment is 10 Nml / Kg or less, preferably 5 Nml. / Kg or less. As a device for kneading so as not to cause water separation while applying shear to the butter, using a kneading and extruding device of two-axis co-directional or counter-rotating, taking into account that a strong shearing force and kneading force can be generated on the screw and barrel, A butter reforming apparatus equipped with a deaerator for performing a deaeration treatment so that the air content in the butter before or after the kneading apparatus is at least 10 Nml / Kg or less, preferably 5 Nml / Kg or less can be used. At this time, if strong kneading is applied to the butter, a large amount of heat is generated. Therefore, it is better to provide a cooling device for maintaining the temperature of the butter at the time of kneading at 15 ° C. or lower, preferably about 1 to 10 ° C.

[0009]

EXAMPLES Production of Reformed Butter A frozen butter at −20 ° C. produced and frozen and stored in a continuous butter production device (Contimab) was modified using the butter modification device of FIG. The compressor air (13) is aseptically dehumidified by a sterile dehumidified air generator (12) comprising a sterilizing filter (9), an air dehumidifier (10), and an air pressure regulator (11), and then exits via an air cooler (8). The aseptic dehumidified air is supplied to the crusher (1) having the frozen block butter (2), and the frozen block butter (2) is crushed hygienically. The crusher (1) has a crushing rotor (5) having a crushing blade (4) driven by a motor (3). Cooling water is supplied to the jacket from a cooling water inlet (6) for the jacket to cool the barrel. Cooling water outlet for jacket (7)
It is designed to be drained from. The butter (14) pulverized by the frozen butter pulverizer (1) as described above has a butter flow rate from a pipe (37) by a supply screw (17) driven by a motor (16) of a pulverized butter supplier (15). The butter (18) is sent to a twin-screw kneading and extruding device (24) while the flow rate of the butter is made constant by a buffering device (19) for keeping a constant. Compressor air (2
3) is supplied to the cylinder of the buffering device (19) via the air control unit (22) and the piston (2)
0), and the piston movement position is controlled by the piston position detection sensor (21). The twin-screw kneading extruder (24) has a screw (27) driven by a motor (25), and the butter (18) sent from the butter supply unit (28) is subjected to strong shearing by the screw (27). While being kneaded.
During this kneading, the air is deaerated from the deaeration section (31) by the vacuum pump (35) via the pressure reduction degree adjuster (34). The screw (27) of the twin-screw kneading and extruding device (24) has an intermeshing ball designed to reduce the distance between the screws and between the screws and the barrel and to simultaneously increase the shearing force and the kneading force. This was rotated at 90-120 rpm using a screw. The deaeration was performed at a pressure of 600 mmHg by depressurizing the deaeration section (31) corresponding to the portion where the screw pitch was widened while adjusting the pressure reducing valve (34) with a vacuum pump (35). Cooling water inlet for jacket (2
9) Cooling water is supplied to the jacket (26) from (30), drained from the cooling water outlet (33) for the jacket to cool the barrel, and the butter temperature is set at about the supply section (28) of the twin-screw kneading extruder. During the kneading and deaeration, the butter temperature at the butter outlet (36) was controlled to be about 10 ° C. As a raw material butter, besides the above-mentioned kneaded butter, butter immediately after being produced by a continuous butter production device (Contimab) was directly supplied to a pulverized butter feeder and tested. It was almost the same as in the case.

Air content of modified butter The air in butter has had a negative effect on its texture and organoleptic properties, and efforts have been made to reduce it as much as possible because it promotes quality deterioration due to oxidation of butter during storage. Have been paid. Therefore, in the method for producing the modified butter, deaeration was performed on the butter. Table 1 shows the measurement results of the air content of the modified butter. Raw material block butter is 60-80Nm
1 / Kg of air, whereas the modified butter contains 5
It was Nml / Kg or less, and a very fine and uniform texture was obtained.

[Table 1]

Microscopic Structure of Modified Butter The results of observation of water particles of the thus obtained butter with a phase contrast microscope are shown in FIGS. 4, 5 and 6. FIG. 4 shows block butter used as a raw material, and FIG. 6 shows this modified butter. For comparison, metal churn butter (FIG. 5) was also observed. The particles in the figure are particles of water contained in the butter by about 16%. The scale in the figure is enlarged about 800 times. In raw material block butter, small particles start with 1
Particles of various sizes up to 0 μm are included, but no large particles are recognized in this modified butter, and the variation in particle size is small. FIG. 2 shows the respective particle size distributions.
Table 2 shows the average particle size and the standard deviation. The raw material block butter has an average particle size of about 5 μm and a standard deviation of about 2.
Compared with 8 μm, the modified butter has an average particle size of about 2.6 μm and a standard deviation of about 0.8 μm, and both the average particle size and its variation are small. That is, the particles are small and uniform. On the other hand, water dispersion of metal churn butter is close to raw material block butter,
The statistic has an average particle size of about 4.6 μm and a standard deviation of about 2.6 μm, which is almost the same as that of the raw material block butter.
From the above points, it was confirmed that the modified butter has a microscopic structure different from that of the raw material block butter or metal churn butter, and the water particles dispersed in the butter have a small particle size and a small variation.

[Table 2]

FIG. 3 shows the bending strength characteristics of the modified butter. As samples, cut out square pillars of 1 cm x 1 cm x 5 cm from the raw material block butter, metal churn butter and the main reformed butter, respectively, and hold them at 1 cm from both ends,
A metal cylinder having a diameter of 1 cm with the center of the square pillar oriented sideways was pressed downward by pressing down (hereinafter referred to as bending), and the position and stress of the metal cylinder at that time were measured. The measurement was performed in a constant temperature room at 5 ° C. to prevent melting of butter.
As shown in FIG. 3, while the raw material block butter or the commercially available butter broke with a bending of about 3 mm, the modified butter did not break even with a bending of about 6 mm but broke with the bending. It was confirmed that it became difficult butter, so-called strong butter. Since the strength of the waist is indispensable for the butter used in the manufacture of pie, a metal waist butter with a strong waist is conventionally used. However, the modified butter shown in FIG. It was confirmed that it had the above bending strength, and it was considered that the modification treatment changed the rheological properties of the present butter.

[0013] Pie characteristics and sensory evaluation of the modified butter The strength of the waist such that the butter sandwiched in the pie dough does not break or break even after several folding treatments, so-called spreadability, For evaluation, a pie production test was performed. Table 3 shows the results.

[Table 3] As the samples, (a) butter obtained by modifying a frozen butter produced by a continuous butter making machine in a conventional process, (b) metal churned butter, and (c) frozen butter produced by a continuous butter making machine by the method according to the present invention. Using three types of treated butter (the present modified butter), 24 pies were each prototyped and evaluated. As a result, as shown in the table, two samples which were judged to be very good were (a) and one was (b).
In contrast to 0, 15 were obtained with the modified butter (c). In addition, workability such as adhesion to hands and familiarity with pie dough, fineness of pie cross section, expansion rate of pie, distortion, etc. were added to make a comprehensive evaluation. The butter was clearly superior to the butter retrofitted in the conventional process and was confirmed to be a high spread butter with pie making properties equal to or better than that of metal churn butter. It was also organoleptically confirmed that the systematic smoothness and good elongation greatly improved the ease of application to bread and the like. Further, the analysis using gas chromatography confirmed that there was no loss of the fragrance component due to the degassing treatment, and that the flavor and the color and the like according to the sensory test were good.

[0014]

According to the present invention, butter produced by a continuous butter producing machine with high production efficiency or frozen butter obtained by freezing the same as a raw material is equivalent to a special grade butter produced by metal churn at a high production cost. Butter having excellent extensibility and flexural strength characteristics that are superior to or higher can be provided at low cost. This modified butter is used for confectionery, baking,
In particular, it is suitable for pie making and can be easily applied to bread and the like even when used at home, and can be used as a high-quality butter with good elongation.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a modified butter production system.

FIG. 2 is a particle size distribution diagram of water particles in homogeneous butter

FIG. 3 is a bending strength characteristic diagram of modified butter

FIG. 4 is a state diagram of water dispersion of block butter used as a raw material.

FIG. 5 is a state diagram of water dispersion of metal churn butter.

FIG. 6 is a phase diagram of the dispersion of reformed butter in water.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Freezing butter crusher 2 Freezing block butter 3 Motor 4 Crushing blade 5 Crushing rotor 6 Cooling water inlet for jacket 7 Cooling water outlet for jacket 8 Air cooler 9 Sterilization filter 10 Air dehumidifier 11 Air pressure regulator 12 Aseptic dehumidified air generator 13 Compressor air 14 Grinding butter 15 Grinding butter feeder 16 Motor 17 Feed screw 18 Butter to be fed 19 Buffering device for feed butter 20 Piston 21 Piston position detection sensor 22 Pneumatic control unit 23 Compressor air 24 Twin screw kneading extruder 25 Motor 26 Jacket 27 Screw 28 Butter supply section 29 Cooling water inlet for jacket 30 Cooling water inlet for jacket 31 Deaeration section 32 Discharge section 33 Cooling water outlet for jacket 34 Decompression regulator 35 Vacuum pump 36 Reforming butter outlet

──────────────────────────────────────────────────続 き Continued on the front page (58) Fields investigated (Int. Cl. ⁶ , DB name) A23C 15/00-15/20 A01J 17/00-23/00

Claims (2)

(57) [Claims] An average value of diameters of water particles dispersed in butter is 3 μm or less, a standard deviation value thereof is 1 μm or less,
A modified butter which has good ductility and excellent bending strength, and has an air content of 10 Nml / Kg or less in the butter. 2. A butter as a raw material, the average value of the diameters of the water particles dispersed in butter 3μm or less, the while the standard deviation is cooled so as to 1μm or less shear treatment 及 beauty / or <br/> when homogenized by kneading during the process, or bending strength ductility is in the good performing degassing treatment so that the air content is less 10Nml / Kg in butter in its longitudinal
Method for producing modified butter with excellent properties.