JP4404802B2 - Oil and fat solid food production equipment - Google Patents

Description

The present invention relates to a fat and oil solid food production apparatus , and more specifically, fats such as solid roux used for making sauces such as curry, hayashi and stew, oden and various soups, and chocolates. The present invention relates to an oil / fat solid food production apparatus for producing a solid food.

  Conventionally, solid roux used for curry, hayashi, stew, etc. has been consumed in large quantities because it can be easily used for both home use and business use. Such a solid roux is heated and mixed to about 100-140 ° C. with wheat flour or starch and fats and oils, added with seasonings such as emulsifier, sugar, salt, sodium glutamate, spices, etc. and mixed with stirring. Then, after putting it in a cooling container, placing it on a carriage and cooling and solidifying in a refrigerator for several hours to overnight, take out the solidified roux from the cooling container and finish it by pulverizing or cutting it into flakes and granules After being made into a shape, etc., it is manufactured by sealing and packaging.

FIG. 4 shows the relationship between the product temperature (° C.) of the roux (left vertical axis), the hardness of the roux (right vertical axis), and the cooling time (time) (horizontal axis) in the conventional cooling process.
As shown by the solid line in FIG. 4, the temperature of the melted roux is about 65 ° C. at first, but is lowered by cooling in the refrigerator, about 32 ° C. after 2 hours, about 13 ° C. after 4 hours, about 6 ° C. It becomes about 10 ° C. after time.
On the other hand, the hardness of roux is shown by a broken line in FIG. The hardness of roux increases with cooling, but rises up to about 3 hours. After about 3 hours, solidification proceeds and the hardness increases. After about 4.5 hours, the hardness is flaked using known means such as grinding or cutting. It becomes the hardness which can be made into a shape or a granule.

As described above, since the conventional cooling process is slow cooling, there are many problems (1) to (6) below.
(1) The conventional cooling process is a batch type, the cooling process time is long, the energy and space consumption type is low, and the efficiency is poor.
(2) Blooming occurs during the cooling process, and oil and fat leaches to the surface.
(3) A component having a large specific gravity sinks and the component distribution differs between the upper layer portion and the lower layer portion, resulting in variations and unevenness.
(4) Shapes such as flakes and granules are not uniform.
(5) Since condensation occurs on the surface due to excessive cooling (supercooling), the storage stability is deteriorated.
(6) When dew condensation occurs on the surface, water-soluble components such as salt and sugar dissolve in the dew condensation water, and when the dew condensation water evaporates, the crystals appear on the surface and the appearance deteriorates.

Therefore, a method of flaking a roux-like food that cools and solidifies by cooling down from the upper side to the lower side between the compound drums in which the molten roux containing flour, edible oils and seasonings is cooled, and flour, A manufacturing method of solid roux that performs predetermined cooling and solidification by adding a predetermined amount of monoglycerin fatty acid ester to raw materials including edible fats and seasonings (see Patent Document 2), and traveling at the same speed on both sides of the traveling steel belt A continuous shaping cooling and solidifying device (for example, see Patent Document 3) is proposed in which a shaping guide is provided and the molten luo is cooled and solidified on a steel belt that is surrounded by the shaping guide without liquid leakage. ing.
JP 56-169561 A JP-A-6-98727 JP 11-155541 A

However, according to the conventional methods and apparatuses, although some of the problems (1) to (6) can be solved, all the problems (1) to (6) cannot be solved. .
An object of the present invention is an apparatus for producing solid food such as curry, hayashi, stew, etc., solid roux used to make various soups such as oden, udon, etc., and fat solid food such as chocolate, (1) It is providing the fat solid food apparatus which solved all the problems of (6).

In order to solve the above-mentioned problem, the oil / fat solid food manufacturing apparatus according to claim 1 of the present invention comprises a mixer for obtaining a melt by heating and melting and mixing a raw material composition containing a solid fat at room temperature, and cooling the melt. An oil / fat solid food production apparatus comprising at least a melt supply apparatus for supplying to a cooling and solidifying apparatus for solidifying and a cooling and solidifying apparatus for cooling and solidifying the melt supplied by the melt supply apparatus,
The cooling and solidifying device includes a substantially sealed cooling zone formed in a heat-insulating box, and a substantially sealed holding zone partitioned from the cooling zone. A cooling zone and a metal belt that rotates endlessly horizontally in the longitudinal direction in the holding zone,
After the melt is spread and supplied onto the belt cooled to 0 ° C. or less by the melt supply device, the melt is immediately cooled rapidly in the cooling zone where the ambient temperature is 0 ° C. or less, and then the atmosphere The whole is solidified by holding for a predetermined time in the holding zone where the temperature is maintained at 20 to 30 ° C.

In order to solve the above-mentioned problem, the oil / fat solid food manufacturing apparatus according to claim 2 of the present invention comprises a mixer for obtaining a melt by heating / melting and mixing a raw material composition containing a solid / fat at room temperature, and cooling the melt. An oil / fat solid food production apparatus comprising at least a melt supply apparatus for supplying to a cooling and solidifying apparatus for solidifying and a cooling and solidifying apparatus for cooling and solidifying the melt supplied by the melt supply apparatus,
The cooling and solidifying device includes a substantially sealed cooling zone formed in a heat-insulating box, and a substantially sealed holding zone partitioned from the cooling zone. A metal belt that rotates endlessly horizontally in the longitudinal direction in the cooling zone and the holding zone, a container for containing a predetermined amount of the melt supplied by the melt supply device, and the container are fixed. A supply device for intermittently and continuously supplying a container fixing member to the metal belt,
The container and a container fixing member for fixing the container by the supply device are intermittently and continuously supplied onto the belt cooled to 0 ° C. or less, and the melt supplied by the melt supply device is supplied. Immediately after supplying a predetermined amount to the container, it is rapidly cooled in the cooling zone where the ambient temperature is 0 ° C. or less in a short time, and then held in the holding zone where the ambient temperature is maintained at 20 to 30 ° C. for a predetermined time. Then, the entire melt in the container is solidified .

Fat solid food manufacturing apparatus according to claim 3 of the present invention is the fat solid food manufacturing apparatus according to claim 1 or claim 2, wherein wheat flour and / or starch, raw material composition containing fats and seasonings which are solid at room temperature Is used to produce solid roux.

Fat solid food manufacturing apparatus according to claim 4 of the present invention is the fat solid food manufacturing apparatus according to any one of claims 1 to 3, tighten lose the fluidity of the melt obtained by heating and melting a mixture It further comprises a cooler that pre-cools to a certain temperature.

Fat solid food manufacturing apparatus according to claim 5 of the present invention is lost in the fat solid food manufacturing apparatus according to any one of claims 1 to 4, the melt obtained by heating and melting a mixture, or the fluidity It further comprises a strainer device that removes foreign matters and the like in the melt that has been precooled to a temperature that does not squeeze.

Fat solid food manufacturing apparatus according to claim 6 of the present invention is the fat solid food manufacturing apparatus according to any one of claims 1 to 5, pulverized fat solid foods solidified in the cooling and solidifying device, cut finishing performing apparatus, or in addition, it is characterized in further comprising a packaging machine for packaging fat solid food is finished with the finishing device.

The oil / fat solid food manufacturing apparatus according to claim 1 of the present invention is supplied to a mixer for obtaining a melt by heating and melting and mixing a raw material composition containing a solid fat at room temperature, and a cooling and solidifying device for cooling and solidifying the melt. An oil / fat solid food production apparatus comprising at least a melt supply apparatus for cooling and the cooling and solidification apparatus for cooling and solidifying the melt supplied by the melt supply apparatus,
The cooling and solidifying device includes a substantially sealed cooling zone formed in a heat-insulating box, and a substantially sealed holding zone partitioned from the cooling zone. A cooling zone and a metal belt that rotates endlessly horizontally in the longitudinal direction in the holding zone,
After the melt is spread and supplied onto the belt cooled to 0 ° C. or less by the melt supply device, the melt is immediately cooled rapidly in the cooling zone where the ambient temperature is 0 ° C. or less, and then the atmosphere It is characterized in that the whole is solidified by holding for a predetermined time in the holding zone where the temperature is maintained at 20-30 ° C. ,
After the melt is spread and disposed on the belt cooled to 0 ° C. or less by the melt supply device, the melt is immediately cooled quickly in a cooling zone where the ambient temperature is 0 ° C. or less. Since the part is still in a molten state or a semi-molten state, the surface and the vicinity of the surface are in a semi-solid state and the fluidity on the belt is lost as a whole.
The melt does not flow out on the belt , blooming does not occur in the cooling process, fats and oils do not leach on the surface, and components with a large specific gravity do not sink and the distribution of the components becomes uniform,
Next, immediately in this state, the atmosphere is maintained in a holding zone maintained at 20 to 30 ° C. for a predetermined period of time, and the crystallization of the fats and oils in the vicinity of the center and the surface and in the vicinity of the surface proceeds to solidify the whole.
Cooling time can be greatly shortened, surface condensation due to excessive cooling is eliminated, storage stability is improved, and crystals of water-soluble components such as salt and sugar do not appear on the surface, resulting in good appearance and good hardness It has the effect of making the shape of flakes and granules uniform,
In addition , continuous cooling and solidification processing is performed on the belt that rotates endlessly, so energy saving and space saving can be achieved, high efficiency, good solubility, excellent flavor, and a texture that is not rough, It has a remarkable effect that it can produce fat and oil solid foods suitable for sauces such as curry, hayashi and stew, oden, udon, soup and chocolate.

The fat and oil solid food manufacturing apparatus according to claim 2 of the present invention is supplied to a mixer that obtains a melt by heating and melting and mixing a raw material composition containing solid fat at normal temperature, and a cooling and solidifying apparatus that cools and solidifies the melt. An oil / fat solid food production apparatus comprising at least a melt supply apparatus for cooling and the cooling and solidification apparatus for cooling and solidifying the melt supplied by the melt supply apparatus,
The cooling and solidifying device includes a substantially sealed cooling zone formed in a heat-insulating box, and a substantially sealed holding zone partitioned from the cooling zone. A metal belt that rotates endlessly horizontally in the longitudinal direction in the cooling zone and the holding zone, a container for containing a predetermined amount of the melt supplied by the melt supply device, and the container are fixed. A supply device for intermittently and continuously supplying a container fixing member to the metal belt,
The container and a container fixing member for fixing the container by the supply device are intermittently and continuously supplied onto the belt cooled to 0 ° C. or less, and the melt supplied by the melt supply device is supplied. Immediately after supplying a predetermined amount to the container, it is rapidly cooled in the cooling zone where the ambient temperature is 0 ° C. or less in a short time, and then held in the holding zone where the ambient temperature is maintained at 20 to 30 ° C. for a predetermined time. Then, the whole melt in the container is solidified ,
The container and it the container fixing member for fixing by intermittently continuously on the belt that is cooled to 0 ℃ or less was arranged by the supply device, said container said melt by the melt feeder Immediately after a predetermined amount is supplied , it is rapidly cooled in a short time in a cooling zone having an atmospheric temperature of 0 ° C. or less, and the center is still in a molten or semi-molten state, but the surface and the vicinity of the surface are semi-solid. As a whole, the liquidity is lost.
It can also be made into a product in a state where fat and oil solid food is contained in the container, and there is an effect that the finishing process and the packaging process can be omitted or simplified, and the melt does not leak to the outside of the container, and the belt is soiled. This eliminates the hassle of cleaning, does not cause blooming during the cooling process, does not allow oils and fats to leach out to the surface, and does not sink components with a large specific gravity, making the distribution of components uniform.
Next, immediately in this state, the atmosphere is maintained in a holding zone maintained at 20 to 30 ° C. for a predetermined period of time, and the crystallization of the fats and oils in the vicinity of the center and the surface and in the vicinity of the surface proceeds to solidify the whole.
The cooling process time can be greatly shortened, condensation on the surface due to excessive cooling is eliminated, storage stability is improved, and crystals of water-soluble components such as salt and sugar do not appear on the surface, so the appearance is good and it is removed from the container. Even in the case of flakes and granules, the hardness is good, so the shape of flakes and granules is uniform, and the continuous cooling and solidification process is performed on the belt that rotates endlessly, thus saving energy. , Space saving, high efficiency, good solubility, excellent flavor, non-gritty texture, boring sauces such as curry, hayashi, stew, various kinds of oden, udon, etc. There is a remarkable effect that it is possible to produce fat and oil solid foods suitably used for soups and chocolates.

Fat solid food preparation according to claim 3 of the present invention, in fat solid food manufacturing apparatus of claim 1 or claim 2, wherein wheat flour and / or starch, raw material composition containing fats and seasonings which are solid at room temperature Is used to produce solid roux, so it can produce solid roux used for making curry, hayashi, stew and other sauces, oden and udon soups with high efficiency. .

Fat solid food manufacturing apparatus according to claim 4 of the present invention is the fat solid food manufacturing apparatus according to any one of claims 1 to 3, tighten lose the fluidity of the melt obtained by heating and melting a mixture The apparatus further includes a cooler that pre-cools to a certain temperature , and has a further remarkable effect that the entire cooling processing time including the cooling time in the cooling zone can be shortened.

Fat solid food manufacturing apparatus according to claim 5 of the present invention, occupies lost in fat solid food manufacturing apparatus according to any one of claims 1 to 4, the melt or fluidity obtained by heating and melting a mixture It further comprises a strainer device that removes foreign matters and the like in the melt once precooled to a certain temperature ,
Bubble removal is possible to eliminate the foreign matter exhibits a further remarkable effect that it is lump prevention or lumps removed.

Fat solid food manufacturing apparatus according to claim 6 of the present invention is the fat solid food manufacturing apparatus according to any one of claims 1 to 5, pulverized fat solid foods solidified in the cooling and solidifying device, cut the performing finishing device, or even, and characterized in further comprising a packaging machine for packaging fat solid food is finished with the finishing device enables commercialization of each species form, storage stability and appearance And the like.

Next, the contents of the present invention will be described in detail.
(First embodiment)
FIG. 1 is a cross-sectional explanatory diagram for explaining the fat and oil solid food production apparatus according to the first embodiment of the present invention, and FIG. 2 uses the fat and oil solid food production apparatus according to the first embodiment of the present invention. It is a graph which shows the relationship between the product temperature (degreeC) (left vertical axis), the hardness of the roux (right vertical axis), and the cooling time (minutes) (horizontal axis).
In Figure 1, 1 is, for example, flaky curry roux a shows a forming apparatus manufactured by the present preferred onset bright oil fat solid food products to manufacture, the manufacturing apparatus 1 includes a mixer 2, cooler 3, the strainer device 4, A melt supply device 5, a cooling and solidifying device 6, a finishing device 7, a packaging machine 8 and the like are provided.

The cooling and solidifying device 6 includes a pair of rollers 9 and 10 and an endless annular metal having a thin thickness and flexibility of about 0.5 to 2 mm, such as stainless steel and copper wound around the rollers 9 and 10. A belt 11, a rotational drive device 12 operatively connected to a roller 9 for rotationally driving the metal belt 11 at a predetermined speed in the direction of the arrow, and a metal belt 11 to be rotationally passed therethrough And a box 13 having heat insulation properties.
The box 13 rapidly cools the melt disposed on the metal belt 11 and cools the metal belt 11 itself before disposing the melt. And a holding zone 15 in which the atmospheric temperature is maintained at 20 to 30 ° C.

The metal belt 11 is wound between a pair of rollers 9 and 10 so that the upper side thereof is moved horizontally.
Since the metal belt 11 has good thermal conductivity and a small thickness and a small heat capacity, the melt disposed thereon can be rapidly cooled in a short time with high cooling efficiency.

  The mixer 2 is, for example, 10 to 45 mass%, 20 to 45 mass% of wheat flour and / or starch, 5 to 10 mass% salt, 10 to 20 mass% of other seasonings, A raw material containing 10% by mass of curry powder or the like is charged and melted and mixed to prepare curry roux 16 while being stir-fried while being heated to about 100 to 140 ° C. with gas or steam.

  The melt (carreaux) 16 is sent to the cooler 3 and precooled. The precooling temperature is a temperature at which fluidity is maintained, and is, for example, about 60 to 90 ° C. Cooling efficiency can be improved by pre-cooling, and space saving and downsizing of the entire apparatus can be achieved.

  The melt (carreaux) 16 preliminarily cooled by the cooler 3 is sent to the strainer device 4 to automatically remove foreign matters such as dust, and to remove a lump in the melt generated in the previous step. It is automatically atomized and made uniform and removed.

The melt (carail) 16 having a temperature of about 50 ° C. or more passed through the strainer device 4 is sent to the melt supply device 5 and supplied automatically and controlled from a plurality of supply pipes 5-1 of the melt supply device 5. Then, it is arranged so as to spread on the upper part 11-1 of the metal belt 11 cooled to 0 ° C. or lower in the cooling zone 14. 16-1 shows the molten material (carail) arranged in an expanded manner.
The width, thickness, size, shape, and the like of the melt (Kaleau) 16-1 when the melt is spread and disposed on the metal belt 11 are, for example, flaky and granular shapes and sizes. Since it differs depending on different types of products, it is determined by controlling to match each product.

  The melt (Kaleau) 16-1 spread and arranged on the upper part 11-1 of the metal belt 11 was immediately generated at an ambient temperature of 0 ° C. or less by the movement of the metal belt 11, for example, in a refrigeration apparatus (not shown). It cools rapidly in a short time in the cooling zone 14 maintained at about −20 ° C. by blowing cold air controlled to about −20 ° C. inside.

  The endless annular metal belt 11 is rapidly cooled by cold air controlled to about −20 ° C. blown out in the cooling zone 14 when the lower portion 11-2 passes through the cooling zone 14, and is 0 ° C. or less, for example, Cool to about −20 ° C.

The curry roux 16-2 rapidly cooled in the cooling zone 14 in a short time has a temperature of, for example, about 35 to 40 ° C. at the center and is still in a molten state or a semi-molten state. The vicinity of the surface is in a semi-solid state (for example, the surface and the temperature in the vicinity of the surface are about 17 ° C.), and the fluidity is lost on the upper portion 11-1 of the metal belt 11 as a whole.
Residue in the cooling zone 14 so that the curlrou 16-2 can be obtained according to the width, thickness, size, shape, etc. of the melt (curlau) 16-1, which is spread and arranged on the metal belt 11. It is important to perform cooling by controlling time, temperature, amount of cold air, direction of cold air, and the like.

The curry roux 16-2 that has been rapidly cooled in the cooling zone 14 in a short time and has lost its fluidity on the upper portion 11-1 of the metal belt 11 is then immediately moved in this state by moving the metal belt 11. It is sent into a holding zone 15 where the temperature is maintained at 20-30 ° C. The holding zone 15 keeps the atmospheric temperature at 20 to 30 ° C. by blowing hot air controlled at 20 to 30 ° C. generated by an air conditioner (not shown), for example.
When the curry roux 16-2 is held in the holding zone 15 at 20 to 30 ° C. for a predetermined time, crystallization of the oil and fat in the center portion and the surface in the molten state or in the semi-molten state and the vicinity of the surface proceeds. Solidified sufficiently and well, solidified curry roux 16-3 is obtained.
Each 18 in the figure indicates a partition having heat insulating properties.
The residence time, temperature, amount of hot air in the holding zone 15 and the amount of hot air are obtained so that the rail 16-2 is obtained according to the width, thickness, size, shape, etc. of the rail 16-2 on the metal belt 11. It is important to hold the air by controlling the direction of the hot air.

The curry roux 16-3 sufficiently and satisfactorily solidified has a hardness that improves the handleability and finishability in the next finishing step.
The carriage 16-3 is mechanically scraped from the metal belt 11-1 by the scraping means 7-1 and sent to the finishing device 7. Then, the finishing device 7 pulverizes or cuts to obtain a product having a flake shape, a granule shape, or an appropriate size.

  After crushing or cutting, it is sent to the next packaging process, and packed in an appropriate packaging form such as filling in an appropriate container according to the product 17 and sealed and packaged by the packaging machine 8, and then stored, transported and sold. Is done.

FIG. 2 shows the product temperature (° C.) of the roux (left vertical axis), the hardness of the roux (right vertical axis), and the cooling time (minutes) when using the fat and oil solid food production apparatus according to the first embodiment of the present invention. ) (Horizontal axis).
As shown by the solid line in FIG. 2, the melted roux had an initial temperature of about 65 ° C., but was spread over the upper portion 11-1 of the metal belt 11 cooled to about −20 ° C. The melt (carreau) 16-1 is rapidly cooled in the cooling zone 14 maintained at about -20 ° C, and the average product temperature is lowered to about 25 ° C after about 2 minutes.
The average product temperature is about 25 ° C., but the center temperature is still about 35-40 ° C. and is still in a molten or semi-molten state, while the surface and the vicinity of the surface are semi-solid (for example, the surface The temperature in the vicinity of the surface is about 17 ° C.), and the rails 16-2 are in a state where the fluidity is lost on the upper portion 11-1 of the metal belt 11 as a whole.
On the other hand, as shown by the broken line in FIG. 2, the hardness of the rails 16-1, 2 increases with cooling for about 2 minutes in the cooling zone 14, but the degree of increase is not so large.

After being rapidly cooled in the cooling zone 14 for about 2 minutes, the curry roux 16-2 is then sent into the holding zone 15 where the ambient temperature is maintained at 20-30 ° C. and held for about 6 minutes, Crystallization of the oil in the center and semi-solid surface in the semi-molten state and in the vicinity of the surface proceeds, and as shown in FIG. About 5 minutes after being fed into the oil 15, the crystallization of the fats and oils proceeds rapidly and the hardness rises.
Then, after about 6 minutes from being sent into the holding zone 15, the solidified curry roux 16-3 which solidifies sufficiently and satisfactorily as a whole and whose hardness can be easily made into flakes, granules, etc. by grinding or cutting. can get.

  The obtained curry roux 16-3 is scraped off by the scraping means 7-1 and sent to the finishing device 7. The automatic packaging machine 8 is weighed to a predetermined weight or volume, filled in a container and sealed. The product 17 is packed.

The fat solid food products manufacturing equipment 1 of the present invention configured as described above will be described a continuously process for producing the flaky curry roux.
First, a raw material composition containing 10 to 45% by mass of solid fats and oils at room temperature is heated and melted and mixed at 50 ° C. or higher by the mixer 2 to cook the curry roux 16. The melt (carreaux) 16 is sent to the cooler 3 and precooled to about 60 to 90 ° C.
The melt (carreaux) 16 preliminarily cooled by the cooler 3 is sent to the strainer device 4 to automatically remove foreign matters such as dust, and the lump in the melt generated in the previous process is automatically finely divided. To make uniform and remove.
On the upper portion 11-1 of the metal belt 11, which has passed through the strainer device 4, a melt (carail) 16 having a temperature of about 50 ° C. or more is sent to the melt supply device 5 and cooled to −20 ° C. Expand and arrange. When disposed, the melt (carreau) 16-1 is rapidly cooled from the contact surface with the upper portion 11-1 of the metal belt 11 cooled to -20 ° C.

  The melt (Kaleau) 16-1 spread and arranged on the upper part 11-1 of the metal belt 11 is placed in the cooling zone 14 in which the ambient temperature is immediately maintained at about -20 ° C by the movement of the metal belt 11. It is continuously transferred and rapidly cooled from both the surrounding surface and the contact surface with the upper portion 11-1 of the metal belt 11 in a short time, and the temperature at the center is about 35 to 40 ° C. Alternatively, although it is in a semi-molten state, its surface and the vicinity of the surface are semi-solid (for example, the temperature of the surface and the vicinity of the surface is about 17 ° C.), and the fluidity as a whole on the upper portion 11-1 of the metal belt 11 It is assumed that there is no rails 16-2.

Next, the curry roux 16-2 is immediately sent to the holding zone 15 where the atmospheric temperature is maintained at 20 to 30 ° C. by the movement of the metal belt 11 in this state, and is held at 20 to 30 ° C. for a predetermined time in the holding zone 15. As a whole, it is solidified sufficiently and satisfactorily to obtain solidified curry roux 16-3.
Then, the rail louver 16-3 is mechanically scraped off from the metal belt 11-1 by the scraping means 7-1, sent to the finishing device 7, and cut to obtain a flake shaped rail louver.
The resulting curry roux is sent to the next packaging step, weighed to a predetermined weight or volume by the automatic packaging machine 8, filled into a container and sealed to obtain a product 17.

According to the present invention, the following effects can be obtained.
1) It can be manufactured continuously.
2) The cooling processing time can be shortened, energy saving and space saving can be achieved, and high production efficiency can be obtained.
3) Blooming does not occur during the cooling process.
4) The component having a large specific gravity does not sink during the cooling process, and the component distribution becomes uniform.
5) Shapes such as flakes and granules are uniform.
6) Condensation does not occur on the surface by cooling, the appearance of the product is good, and the shelf life is high.

(Second Embodiment)
FIG. 3 is an explanatory plan view for explaining the fat and oil solid food production apparatus according to the second embodiment of the present invention.
3, the onset Ming oil fat solid food products manufacturing equipment 1A is, for example, is suitable for producing the instant curry roux.
A container 19 for putting a predetermined amount of melt into a predetermined position on the upper portion 11-1 of the metal belt 11 and a container fixing member 20 for fixing the container 19 are intermittently and continuously supplied at regular intervals. Supply device 21 (this supply device 21 can also have a function of cooling the container 19 and the container fixing member 20 to 0 ° C. or lower), and the curry roux 16-3 cooled and solidified in the container 19 is supplied to the container 19 and A take-out device 22 is provided for mechanically taking out from the metal belt 11-1 together with the container fixing member 20, and the container 19 and the container fixing member 20 are washed, dried, cooled to below 0 ° C. and circulated for use. After placing the container 19 at a predetermined position on the upper portion 11-1 of the sheet 11 cooled to 0 ° C. or less and disposing the melt in the container 19, the ambient temperature immediately falls below 0 ° C. In the cooling zone 14, the center is still in a molten or semi-molten state, but the surface and the vicinity of the surface are made semi-solid to lose the fluidity as a whole. Except for maintaining in the holding zone 15 in which the atmospheric temperature is maintained at 20 to 30 ° C. in this state and proceeding with crystallization of the fats and oils near the center and the surface and the surface to solidify the whole, It has the same as the onset Ming fat solid food products manufacturing equipment 1 shown in FIG.
3, the same reference numerals as those in FIG. 1 denote the same elements as those in FIG.

In FIG. 3, reference numeral 23 denotes a refrigeration apparatus, and cool air generated at the refrigeration apparatus 23 controlled to about −20 ° C. is blown into the cooling zone 14 to maintain the cooling zone 14 at about −20 ° C. The container 19 disposed at a predetermined position on the upper portion 11-1 of the eleventh portion and the melt put therein are rapidly cooled.
Further, the endless annular metal belt 11 is rapidly cooled to about −20 ° C. by the cold air controlled to about −20 ° C. blown out in the cooling zone 14 when the lower portion 11-2 passes through the cooling zone 14. To be cooled.

3 in FIG. 3 shows an air conditioner, and the hot air controlled at about 20-30 ° C. generated in the air conditioner 24 is blown into the holding zone 15 to maintain the holding zone 15 at about 20-30 ° C. The center part in the molten state or the semi-molten state of the melt put in the container 19 and the surface in the semi-solid state and the fats and oils in the vicinity of the surface are advanced to solidify sufficiently and satisfactorily and solidified Carreau 16-3 is obtained.
Then, the rail 16-3 cooled and solidified in the container 19 is mechanically taken out from the metal belt 11-1 by the take-out device 22 together with the container 19 and the container fixing member 20.
The taken-out container 19 is sent to the next packaging process and sealed with an unillustrated automatic packaging machine to obtain a product 17A.
The container fixing member 20 is circulated and used after being washed and dried by a not-shown washer or dryer.

  The material of the container 19 used in the present invention may be plastics, wood, metal, glass, ceramics, paper, or a combination of two or more thereof. Naturally, it is different between the oil and fat solid food for home use and the fat solid food for household use, and the material with high thermal conductivity is preferable, but it depends on various products, so it is determined by designing to match each product It is preferable to do.

Fat solid food products manufacturing equipment 1A of the present invention, an effect similar to that of the said fat solid food products manufacturing equipment 1, since with containers 19, can also be left product 17A of the container 19, finishing The process and the packaging process can be omitted or simplified, and the melted material does not leak out of the container 19 and does not contaminate the metal belt 11 and the like.

(Third embodiment)
In the second embodiment described above, an example is shown in which the taken-out container 19 is directly sent to the next packaging process and sealed with an automatic packaging machine (not shown) to obtain the product 17A. 16-3 can be taken out to make a product, or the picked-up curry 16-3 can be sent to the finishing device 7 and cut into a flake-shaped curry, and the obtained flake-shaped curry can The product 17A can also be obtained by sending it to the packaging process, weighing it to a predetermined weight or volume by the automatic packaging machine 8, filling it in another suitable container and sealing it.
The According to third embodiment, the same effects as in the second embodiment of the fat solid food products manufacturing equipment 1A above, matches the form of the product and various products that match a variety of products The packaging form can be improved, and the product value can be improved by improving the appearance and storage stability.

  In the present invention, wheat flour and / or starch is used, but the type of wheat flour is not particularly limited, and examples include the use of thin flour, medium flour, strong flour, etc. Examples of starch include: , Corn starch, potato starch, wheat starch and the like. Wheat flour and starch can be used alone or in a mixture at any ratio.

  Since the wheat flour and / or starch used in the present invention usually contains about 10 to 15% by mass of water, the shelf life is poor. Therefore, in order to improve the shelf life and obtain a good product, roasting, hot air drying, etc. It is preferable to prepare water in advance by a known method, for example, to have a low water content of about 2 to 6% by mass, preferably about 3 to 5% by mass. If it is less than 2% by mass, it takes time to dry and there is a risk of alteration, and if it exceeds 6% by mass, caking and deterioration of quality may not be prevented. When wheat flour and / or starch having a low water content prepared in advance is used, caking and quality deterioration can be prevented.

The fats and oils that are solid at room temperature used in the present invention are not particularly limited. Specifically, for example, oil and fat collected from rapeseed, soybean, sunflower seed, cotton seed, peanut, rice bran, corn, safflower, olive, sesame, cacao, palm, oil palm, etc., or separation, transesterification, etc. as necessary Examples include vegetable oils and fats that are solid at room temperature, such as processed oils, and animal oils and fats that are solid at room temperature, such as milk fat, beef tallow, pork fat, fish oil, and whale oil, and these oils and fats alone or in combination. it can.
Moreover, in this invention, solid fats and oils can be preferably used at normal temperature which hardened the said fats and oils. Hardened vegetable oils and fats that are solid at room temperature can be particularly preferably used.

  The melting point of fats and oils that are solid at room temperature is not particularly limited, but is preferably about 35 to 55 ° C, more preferably about 40 to 50 ° C. If it is lower than 35 ° C, there is a concern that the fat and oil solid food may be softened in stores, etc., and there is a risk of binding when left at room temperature. Conversely, if it exceeds 55 ° C, it is difficult to dissolve during use, and when dissolved in warm water There is a possibility that it may cause lumps, and it is not preferable because it has a waxy texture.

  The blending ratio of fats and oils that are solid at room temperature is not particularly limited, but is preferably 10 to 45% by weight, and if less than 10% by weight, the content of fats and oils may be difficult to solidify. If the content of fats and oils is too high, it tends to solidify quickly and, for example, is solidified by the melt supply device 5 and may not be able to supply the melt satisfactorily.

  In the present invention, known emulsifiers, sugars, salts, seasonings such as sodium glutamate, spices, and the like can be added in addition to the above components.

  The blending ratio of each component in the oil / fat solid food of the present invention is appropriately determined according to the characteristics of the target food. For example, in the case of sauces such as curry, hayashi, stew, it is generally not preferable that the content of wheat flour or starch is too small. On the other hand, if the content of wheat flour or starch is too high, the viscosity generally tends to be too high, which is not preferable.

EXAMPLES Next, although an Example demonstrates this invention in detail, unless it deviates from the main point of this invention, it is not limited to an Example.
Example 1
Using fat solid food products manufacturing equipment 1 shown in FIG. 1, an example of manufacturing a flaky curry roux.
Into the mixer 2, 300 kg of oil and fat solid at room temperature and 350 kg of wheat flour were added and stirred for 5 minutes, then melted and mixed while fried by stirring for about 60 minutes while heating to about 100 to 140 ° C. The fire was extinguished.
After extinguishing the fire, 220 kg of seasonings and 130 kg of spices were added and stirred and mixed for 30 minutes, and this melt (carail) 16 was sent to the cooler 3 and precooled to about 60 ° C.

  The melt (carreau) 16 preliminarily cooled to about 60 ° C. by the cooler 3 is sent to the melt supply device 5, and the upper portion 11-1 of the metal belt 11 cooled to −20 ° C. from the plurality of supply pipes 5-1. It is spread out and continuously transferred immediately into the cooling zone 14 where the ambient temperature is maintained at about −20 ° C., from both the surrounding and the contact surface with the upper part 11-1 of the metal belt 11. It cools rapidly and the temperature at its center is about 35-40 ° C. in about 2 minutes, and it is still in a molten or semi-molten state, but its surface and its vicinity are semi-solid (the surface and its vicinity) The temperature was about 17 ° C.) and the rails 16-2 were in a state where the fluidity was lost on the upper portion 11-1 of the metal belt 11 as a whole.

  Then, immediately in this state, the metal belt 11 is moved to the holding zone 15 where the ambient temperature is maintained at 20 to 30 ° C. by moving the metal belt 11 and held in the holding zone 15 at 20 to 30 ° C. for about 6 minutes. As a result, it was solidified sufficiently and satisfactorily to obtain solidified curry roux 16-3.

  Then, the rail louver 16-3 was mechanically scraped off from the metal belt 11-1 by the scraping means 7-1, sent to the finishing device 7, and cut to obtain a flaked car loupe. The obtained curry roux was sent to the next packaging step, weighed to a predetermined weight by the automatic packaging machine 8, filled in a container and sealed to obtain a product 17.

  Product 17 has a high specific gravity and does not sink, the distribution of the component is uniform, and there is no condensation on the surface due to excessive cooling, so the storage stability is good, and crystals of water-soluble components such as salt and sugar are on the surface. Thus, a curry having a good appearance, a uniform and good flake shape, good solubility in water, foolishness, excellent flavor, and a texture that is not rough.

  In the cooling process, blooming did not occur, fats and oils did not leach out on the surface, the cooling treatment time could be greatly shortened, and high-efficiency Kalelau could be manufactured, achieving energy saving and space saving.

According to the oil / fat solid food production apparatus of the present invention, blooming does not occur in the cooling process, the oil / fat does not leach out on the surface, the component having a large specific gravity does not sink, and the component distribution is uniform, and the cooling treatment The time can be greatly shortened, condensation on the surface due to excessive cooling is eliminated and storage stability improves, and crystals of water-soluble components such as salt and sugar do not appear on the surface, so the appearance is good, the hardness is good and the flakes are good It has the effect of uniforming the shape of particles and granules, etc., and by performing continuous cooling and solidification processing , energy saving and space saving can be achieved, high efficiency, good solubility, excellent flavor, and a texture that is not rough It can be used to produce solid foods that are suitable for sauces such as curry, hayashi, stew, etc., and various soups such as oden, udon, and chocolate. Since a marked effect that, industrial value is very large.

It is sectional explanatory drawing for demonstrating the fat and oil solid food manufacturing apparatus of the 1st Embodiment of this invention. Luo product temperature (° C.) (left vertical axis), luo hardness (right vertical axis) and cooling time (minutes) (horizontal axis) when using the apparatus for producing fat solid food according to the first embodiment of the present invention ). It is plane explanatory drawing for demonstrating the fat and oil solid food manufacturing apparatus of the 2nd Embodiment of this invention. This is a graph showing the relationship between roux product temperature (° C) (left vertical axis), roux hardness (right vertical axis), and cooling time (hours) (horizontal axis) when using a conventional method for producing oily solid foods. is there.

1,1A fat solid food products manufacturing equipment 2 mixer 3 cooler 4 strainer device 5 the melt feed unit 6 cooling and solidifying device 7 finishing device 8 packing machine 9,10 roller 11 metal belt 14 cooling zone 15 retention zone 16 curry roux 17 , 17A Product 19 Container 21 Container supply device 22 Extraction device 23 Refrigeration device 24 Air conditioning device

Claims (6)

A mixer that obtains a melt by heating and melting and mixing a raw material composition containing solid fats at room temperature, a melt supply device that supplies the melt to a cooling and solidifying device that cools and solidifies the melt, and the melt supply device that supplies the melt. An apparatus for producing oil and fat solid food comprising at least the cooling and solidifying device for cooling and solidifying the melt.
The cooling and solidifying device includes a substantially sealed cooling zone formed in a heat-insulating box, and a substantially sealed holding zone partitioned from the cooling zone. A cooling zone and a metal belt that rotates endlessly horizontally in the longitudinal direction in the holding zone,
After the melt is spread and supplied onto the belt cooled to 0 ° C. or less by the melt supply device, the melt is immediately cooled rapidly in the cooling zone where the ambient temperature is 0 ° C. or less, and then the atmosphere A fat and oil solid food manufacturing apparatus characterized in that the whole is solidified by holding for a predetermined time in the holding zone maintained at a temperature of 20 to 30 ° C. A mixer that obtains a melt by heating and melting and mixing a raw material composition containing solid fats at room temperature, a melt supply device that supplies the melt to a cooling and solidifying device that cools and solidifies the melt, and the melt supply device that supplies the melt. An apparatus for producing oil and fat solid food comprising at least the cooling and solidifying device for cooling and solidifying the melt.
The cooling and solidifying device includes a substantially sealed cooling zone formed in a heat-insulating box, and a substantially sealed holding zone partitioned from the cooling zone. A metal belt that rotates endlessly horizontally in the longitudinal direction in the cooling zone and the holding zone, a container for containing a predetermined amount of the melt supplied by the melt supply device, and the container are fixed. A supply device for intermittently and continuously supplying a container fixing member to the metal belt,
The container and a container fixing member for fixing the container by the supply device are intermittently and continuously supplied onto the belt cooled to 0 ° C. or less, and the melt supplied by the melt supply device is supplied. Immediately after supplying a predetermined amount to the container, it is rapidly cooled in the cooling zone where the ambient temperature is 0 ° C. or less in a short time, and then held in the holding zone where the ambient temperature is maintained at 20 to 30 ° C. for a predetermined time. And the whole fat melt in the said container is solidified, The fat and oil solid foodstuff manufacturing apparatus characterized by the above-mentioned. 3. The oil / fat solid food production apparatus according to claim 1, wherein a solid roux is produced using a raw material composition containing wheat flour and / or starch, a fat / oil solid and a seasoning at room temperature . The fat and oil solid food production according to any one of claims 1 to 3, further comprising a cooler that temporarily cools the melt obtained by heating and melt mixing to a temperature at which flowability of the melt is not lost. apparatus. 5. A strainer device for removing a foreign substance in a melt obtained by heat-melt mixing or a pre-cooled melt that has been precooled to a temperature at which fluidity is not lost. The fat and oil solid food manufacturing apparatus according to any one of the above . The apparatus further comprises a finishing device that pulverizes and cuts the fat solid food solidified in the cooling and solidifying device , or a packaging machine that packages the fat solid food finished by the finishing device. The fat and oil solid food manufacturing apparatus according to claim 5 .

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