JP2844623B2 - Bulk handling method for plastic fats and oils - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a bulk handling method for transferring a large amount of plastic fats and oils at a time, and continuously and automatically supplying the mixing oil without losing its plasticity. .

[Prior art] Plastic oils such as margarine and shortening are usually distributed and sold in small packages of 20 kg or less, for example, containers such as cardboard cases and cans. ing.

However, when plastic oils and fats are used continuously in large quantities, the operation of taking them out of the container is complicated, and it is therefore desirable to carry out bulk handling for the purpose of improving work efficiency.

In order to carry out this bulk handling, a pump transfer step is indispensable, and it is difficult to pump the fats and oils in a plastic state.
A method of storing in a tank and supplying a line to a charging tank by a pump from the tank is adopted.

In this method, it is an important technical problem to adjust the plastic fat to a fluid state capable of bulk handling, and many methods have been performed in this regard (US Pat. No. 3,796,806; Publication No. 63-146749).

Generally, in order to carry out bulk handling by adjusting a plastic fat to a fluid state, it is necessary to carefully control the temperature of a tank storing the fat and oil and constantly adjust the viscosity by stirring.

In addition, pipes, pumps, and the like for supplying oil and fat from the tank also need to be kept warm.

For this reason, bulk handling equipment is inevitably complicated and large in size, and there is a problem of equipment cost and a large space.

In addition, since the equipment is large and there is a heat insulating material, it is troublesome to re-install the heat insulating material every time it is disassembled and cleaned, and it is very inconvenient to perform the cleaning frequently required from the sanitary control of the whole food equipment It is.

Furthermore, when a plastic oil containing water, such as margarine, is fluidized, the emulsified state is reduced, water is separated, and the quality is easily deteriorated due to bacterial contamination.

For the above reasons, plastic oils that can be bulk-handled are currently limited to anhydrous shortenings, and have not been used for hydrated plastic oils.

Even if the above-mentioned problems are solved, there is an essential disadvantage that the performance of the plastic oil and fat in use is reduced by making the plastic oil and fat fluid.

Generally, plastic oils such as margarine and shortening have properties such as creaming property (property that embraces air) and shortness property (property that imparts brittleness to food and improves texture). When added to bread and confectionery, it improves its quality and has performance.

Their performance is essentially dependent on the plasticity of the fats and oils, and the fluid shortening currently used in bulk handling greatly reduces their performance.

However, the bread making performance of the fluid shortening is inferior to that of the plastic shortening, and despite the other shortcomings listed above, currently, the shortening for bread making is favored by the great advantage of easy operation,
Many bulk handling systems using fluid shortening are employed.

[Problems to be Solved by the Invention] An object of the present invention is to provide a bulk handling method which can be applied to water-containing plastic fats and oils and solves the above-mentioned many problems of the conventional fat and oil bulk handling system. Things.

Means for Solving the Problems In order to eliminate the disadvantages of the conventional bulk handling method, in particular, the disadvantages of the performance, the present inventors have proposed a method for maintaining the bulk of plastic oils and fats which has been considered difficult. It is thought that there is no other than handling, and as a result of intensive study on this method, by adjusting the hardness of the fat and oil to be in a specific range, it is possible to supply by a high viscosity substance transfer pump surprisingly and The inventors have found that the supplied fats and oils maintain plasticity, and that the performance as a food raw material has been further improved than before the supply of the pump, and based on this finding, the present invention has been completed.

That is, the present invention fills a container-like container with a plasticized oil obtained by quenching and mixing the oil and fat so that its hardness is in the range of 0.5 to 4.0 × 10 ² dyne / cm ² in rheometer compressive stress. It is intended to provide a bulk oil and fat handling method characterized in that it is adjusted and supplied to a food material mixing tank by using a high-viscosity substance transfer pump directly connected to a container wall. The plastic fat in the present invention means shortening, margarine or a fat product similar thereto. The raw material composition and production method are the same as those of ordinary shortening and margarine.

The fats and oils used in the present invention may be all those used in conventional plastic fats and oils such as animal fats and vegetable fats and oils and the like, for example, fish hardened oil, beef tallow, lard and rapeseed. Oil, soybean oil, cottonseed oil, corn oil, safflower oil, palm oil, and hydrogenated oils thereof can be suitably used.

That is, blending fats and oils and auxiliary materials appropriately selected as necessary, emulsifying when containing an aqueous phase, and then quenching and plasticizing with a continuous closed type quenching plasticizing device such as a voter. Can be.

In the present invention, the plastic oil produced by quenching plasticization is directly charged into a container.

The capacity of the container is appropriately selected according to the used capacity of the manufacturing apparatus, and is not particularly limited, but is preferably about 100 kg to 1 t in terms of transportation and workability.

The plastic fats and oils filled in the container are temperature-controlled and stored as needed in the container, transported to a food manufacturing factory, and a high-viscosity substance transfer pump is directly connected to the container-like container at the time of preparation and connected to the container wall. Can be supplied by a pump.

The wall connecting the pump is desirable in that the top or bottom of the container can discharge the whole amount.In particular, the pump is replaced with a lid that slides on the inner surface of the container by dropping the top lid of the container and sliding the lid inside. The structure in which the fats and oils are discharged while being pressed by the own weight of the dropping lid can be sucked into the pump with a uniform pressure, which is preferable for maintaining a steady flow rate.

When used, the plastic fat filled in the container-like container used in the present invention is hardened by a compressive stress by a rheometer.
It is necessary to adjust so as to be 0.5 to 4.0 × 10 ² dyne / cm ² .

If the hardness exceeds the upper limit of this range, it is difficult to smoothly discharge the fats and oils with a pump, and the fats and oils after discharge become non-uniform, thereby deteriorating the performance. If the hardness does not reach the lower limit of this range, the oil and fat discharged by the pump loses plasticity, and the performance deteriorates for the above-mentioned reason.

In order to adjust the hardness of the plastic fat to the above range,
First, its SFI (solid fat index) is 10 ~ 35 at 20 ℃, 30 ℃
Is preferably in the range of 5 to 20. When the SFI is out of this range, it is difficult to adjust the hardness to the range of the present invention.

Adjustment of the hardness of the plastic fat is also performed by adjusting the temperature. The temperature can be adjusted by filling a low-temperature plastic fat in a container-like container and then storing it in a room maintained at a temperature 5 to 15 ° C. lower than the melting point of the fat for about 3 to 7 days.

If the temperature of the temperature control chamber is too high, the performance as a plastic oil or fat deteriorates, and if it is low, the pump cannot be discharged.

If it is desired to adjust the temperature in a shorter time, it is possible to adjust the temperature by passing through a heat exchanger immediately before filling the container with the plastic fat. As the heat exchanger, for example, a scraping type heat exchanger or a static mixer type can be used.

Instead of passing through a heat exchanger, it is also possible to irradiate with a microwave before filling to increase the temperature.

After filling the container, the temperature may be increased by irradiating microwaves. In this case, the container is desirably made of resin.

The high-viscosity substance transfer pump used in the present invention is generally used for transferring a high-viscosity substance, and can be used without any particular limitation. For example, a pump composed of a helical rotor and a stator is preferably used. be able to.

As for the connection system between the pump and the container, for example, the above-mentioned drop lid structure is desirable.

That is, a disk that fits the inner diameter of the container is provided at the pump inlet, and the disk is fitted into the container together with the pump from the upper part of the container, brought into contact with the surface of the oil and fat, and the oil and fat is drawn out by the pump.
The lid disk is pushed down by the weight of the pump and the lid according to the decrease in the internal volume of the container, so that the lid disk descends into the container. Since the head difference at the inlet of the pump does not change, the level of the oil and fat level at the lid surface is always constant, so that the pump can be discharged at a substantially constant flow rate from the beginning to the end.

Further, since the lower surface of the lid is in close contact with the bottom, the amount of residual fats and oils in the container can be made very small.

When this method is used, no excessive force is applied to the fat or oil and the fat or oil is discharged without pulsation, so that the fat or oil can be easily measured.

The oil and fat discharged from the pump can be directly supplied to a mixing tank via a pipe, and can be mixed with other food ingredients in the mixing tank. When the method of the present invention is used for bulk handling of fats and oils for bread making, the fats and oils discharged from the pump are directly sent to a dough mixing mixer, where they are mixed with the dough being mixed. In addition, in the case of an oil or fat for adding a mixed powder, it is mixed with a powder raw material such as flour in a mixer for mixing a mixed powder.

INDUSTRIAL APPLICABILITY The bulk handling method of the present invention is suitably applied to mass-produced foods containing a large amount of plastic fats and oils, for example, bread and other breads, cakes, confectionery products such as cookies, and mixed powders used for these. can do.

After blending the plastic fat in this case, a desired food can be produced by the same method as each conventional production method.

[Examples] Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples.

Example 1 A plastic shortening was produced according to the following formulation.

Fish hardened oil 36 ° C 60kg Tallow 20kg Rape white squeezed oil 20kg Glycerin monostearate 100g After mixing the above oil and fat at 70 ° C and dissolving uniformly, quench plasticization using a continuous closed type quench plasticizer,
Filled directly into container.

The container used was a cylindrical stainless steel having an inner diameter of 60 cm and a height of 60 cm. The temperature is controlled in a temperature control room at 25 ° C for 3 days, so that the fat and oil are even
I confirmed that it was.

Using a rheometer (Creep Meter, manufactured by Yamaden Corporation), shortening the hardness at this time in a container with another diameter of 6 cm and a height of 6 cm in advance was performed, and a cylinder plunger with a diameter of 8 mm was moved at a speed of 5 mm / min. It was 1.14 × 10 ² dyne / cm ^{2 as a result} of examination using the stress at the time of indentation of ² cm.

A pump composed of a helical rotor and a stator and a disk having a diameter of 60 cm were fitted into the container, and the pump was rotated while pushing down the disk by its own weight to discharge the shortening.

In this example, a pump having a rotor diameter of 3 cm and a length of 20 cm was used, and the pump was discharged at a pump rotation speed of 100 rpm.

The shortening coming out of the pump was supplied to another container at a flow rate of 11.7 kg / min through a pressure-resistant vinyl hose having an inner diameter of 50 mm and a length of 10 m.

At this time, the flow condition was smooth, steady, and no pulsation was observed.

After discharging, the amount of fats and oils remaining in the container was about 500 g, and good discharging performance was confirmed.

The oil and fat discharged from the outlet of the pressure-resistant vinyl pipe of 10 m had a hardness of 0.49 × 10 ² dyne / cm ² , the plasticity was completely maintained, and the uniformity was good. At this time, the temperature rise of the fat was 1 ° C.

Using the discharged oils and fats, bread was manufactured by the following composition and manufacturing method.

(Bread mix) Medium-type strong flour 2800g yeast 80g yeast food 4g water 42g main kneading strong flour 1200g sugar 200g salt 72g skim milk powder 80g water 1000g discharged fats and oils 200g (bread-making method) And mix to make a sponge dough. (Kneading temperature 24 ° C) This dough is fermented at 27 ° C for 4 hours.

Mix the dough and the remaining raw materials with a vertical mixer to make the dough. (Kneading temperature 28 ° C) The dough is allowed to rest for 15 minutes, then divided, and allowed to rest for another 15 minutes before molding.

After putting in a bread mold and performing fermentation, it is baked in an oven.

 Table 1 shows the results of the firing test.

Comparative Example 1 The fats and oils prepared by the formulation and the production method of Example 1 were not filled in a container-like container, but were taken in a small amount in another container, and after adjusting the temperature, bread was produced by the production method of Example 1 as it was. Table 1 shows the results of the firing test.

Comparative Example 2 The oils and fats of Example 1 were mixed at 70 ° C., and quenched and plasticized under a temperature condition that is not very low using a continuous closed type quenched plasticizing apparatus to produce a translucent fluid oil and fat. .

This oil and fat was immediately filled in a tank and stirred to produce a fluid oil and fat having a viscosity of 1000 cp. Using this oil and fat, bread was manufactured by the method of Example 1. Table 1 shows the results of the firing test.

Table 1 shows the baking test results of the fats and oils of Example 1, Comparative Example 1 and Comparative Example 2. Since the discharged fats and oils of Example 1 were softer than the fats and oils of Comparative Example 1, the dispersibility of the fats and oils in the dough was good, and the mixing time was short as shown in the above table. Therefore, the mixing time required to reach the optimal dough state was reduced.

On the other hand, when the fluid fats and oils of Comparative Example 2 were introduced, the dough slipped in the mixer, and it took time to mix the dough, so that the mixing time was increased.

The volume internal phase of the baked bread was good in the order of Example 1, Comparative Example 1, and Comparative Example 2. From these results, the plastic fats and oils discharged by the method of the present invention had good bread making properties. It was shown that.

Example 2 Margarine was produced according to the following formulation. After the production, the container was filled in the same manner as in Example 1.

Fish hardened oil 36 ℃ 75kg Rapeseed white oil 25kg Glycerin monostearate 1kg Soybean lecithin 200g Water 20kg Oil and fat filled in a container are heated for 3 days in a 25 ℃ temperature control room.
After the fats and oils were uniformly heated to 250 ° C., they were discharged according to the method of Example 1.

The pump flow rate at this time was 12.3 kg / min. The oils and fats were discharged without losing plasticity, and no abnormality was observed in the appearance.

The hardness before discharging from the container was 0.6 × 10 ² dyne / cm ² , and the hardness after discharging from the pressure-resistant vinyl tube was 0.40 × 10 ² dyne / cm, as measured by the measuring method of Example 1. ^{Was 2} .

As a result of performing a bread making test on the margarine after discharging in the same manner as in Example 1, the dispersibility of margarine in the dough was improved before discharging.

Next, a whip test was performed on the margarine after discharging, and the same performance as before the discharging was obtained. The results are shown in Table 2.

Example 3 Margarine was produced by the blending and production method of Example 2, filled in a container, and then temperature-controlled in a temperature control room at 20 ° C. for 3 days. The hardness of the margarine after the temperature adjustment was 3.43 × 10 ² dyne / cm ² .

The margarine was smoothly discharged in a uniform plastic state by the method of Example 1.

The hardness of the margarine after discharge was 1.25 × 10 ² dyne / cm ² .

 The pump flow rate at the time of discharge was 8.1 kg / min.

Compared with Examples 1 and 2, the flow rate is slightly reduced due to the hardness of the fat.

The discharged air margarine had the same bread making performance and creaming properties as in Example 2.

Comparative Example 3 Margarine was produced according to the formulation and production method of Example 2, filled in a container, and then temperature-controlled in a temperature control room at 30 ° C. for 3 days. Margarine hardness after temperature adjustment is 0.39 × 10 ² dyne / cm
^{At 2} , it was in a fairly soft state.

The margarine was discharged from the container by the method of Example 1. The discharged margarine had lost its plasticity and was almost in a fluid state.

The hardness of the margarine after discharging was 0.22 × 10 ² dyne / cm ² .

As shown in Table 2, the result of the whipping test performed on the margarine after discharging shows that the creaming property is greatly reduced.

The bread making test also slightly reduced the bread volume.

Comparative Example 4 Margarine was manufactured according to the formulation and manufacturing method of Example 2, and filled in a container. The temperature of the container was controlled in a temperature control room at 17 ° C. for 3 days.

The hardness of the margarine after temperature control was 4.72 × 10 ² dyne / cm ² .

The margarine was discharged by the method of Example 1, but the discharge was not smooth, and the pulsation of the flow rate was severe. The average flow rate was about 5 kg / min.

The state of the margarine after the discharge was non-uniform due to a mixture of hard and soft parts without smoothness.

[Effects of the Invention] The bulk handling method for plastic fats and oils according to the present invention is applicable to all types of plastic fats and oils including margarine without being limited to anhydrous shortening as in the method using conventional fluid fats and oils. can do.

In the past, when using margarine, it was unavoidable to use products packed in small volumes, but using the method of the present invention not only can greatly improve the efficiency of the handling work and the transport method, but also the packaging material This prevents the cut ends from being mixed into the product and thereby prevents environmental pollution. In addition, costs for packaging materials can be saved.

The method of the present invention enables bulk handling with very simple and compact equipment, and is easy to introduce. Further, the equipment can be easily cleaned, and good hygiene can be controlled.

In addition, the greatest advantage of the method according to the present invention is that there is no problem in the performance of fats and oils as in the conventional method using fluid fats and oils, but rather the performance is improved as compared with the case of the small quantity packaging method.

According to the method of the present invention, performance such as milling property and shortening property is not reduced at all. Rather, since the fats and oils are smoothed and the plasticity is increased in the process of supplying the pump, the dispersibility is improved when mixed with other raw materials, and the overall performance is improved.

When the method of the present invention is used for fats and oils for baking, the dispersion of the fats and oils after adding the fats and fats to the bread dough becomes faster and the dispersion state becomes better, so that the working efficiency with reduced mixing time is increased. At the same time, the bread volume is improved.

In the case of producing a mixed powder, the most troublesome is the dispersion of fats and oils. However, the dispersion time is shortened and the production efficiency is increased.

Continuation of the front page (58) Field surveyed (Int. Cl. ⁶ , DB name) C11B 15/00 A23D 7/00 A23D 7/02 A23D 9/00 A23D 9/02

Claims (2)

(57) [Claims] 1. A plasticized oil obtained by quenching and mixing an oil or fat is filled in a container, and the hardness thereof is adjusted so that the rheometer compressive stress is in the range of 0.5 to 4.0 × 10 ² dyne / cm ^2. And
A bulk handling method for plastic fats and oils, wherein a line is supplied to a food material mixing tank using a high-viscosity substance transfer pump directly connected to a container wall. 2. The SFI of a plastic fat is 10 to 35 at 20 ° C. and 30 ° C.
2. The method for bulk handling plastic oils according to claim 1, wherein the method is shortening or margarine in the range of 5 to 20.