JPH0339040A - Method and device for continuously preparing whipped food - Google Patents

Abstract

PURPOSE:To control the hardness of a whipped food constant by easy operations by adjusting the overrun of the whipped food in the delivery pipe of a rotation type stirring machine. CONSTITUTION:In a continuous preparation device of a whipped food having a rotation type stirring machine connected to a feeding pipe for feeding a liquid phase raw material 2 and a gaseous phase raw material 10 for the whipped food in a desired compounding ratio and also with delivery pipe 13 for taking out the whipped food, the following means a, b and c are adapted. (a) A means 14 disposed in the delivery pipe 13 and for detecting the hardness of the whipped food in the delivery pipe 13; (b) means 1 and 10 for adjusting the flow rates of the gaseous phase raw material 10 and/or the liquid phase raw material 2; and (c) a means (controllers 9, 15; frequency converters 8, 12; pressure- detecting means 7, 10' and 1, etc.) for controlling the overrun of the whipped food in response to the hardness thereof detected by a hardness-detecting means 14 through means 1 and 10 for adjusting the flow rates of the gaseous phase raw material 10 and/or the liquid phase raw material 2.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention generally relates to a continuous manufacturing method and apparatus for whipped products, and more particularly to a continuous manufacturing method and apparatus for whipped foods such as whipped comb.

Background of the Technology and Prior Art Whipped cream is used as a material to decorate the appearance of decorated cakes, etc., and decoration is often performed by squeezing the whipped cream using a piping bag or the like. The quality of the whipped cream is judged by its artificial flower properties, including the clarity of the shape of the artificial flower immediately after being squeezed and molded, and the shape retention of the molded artificial flower after a certain period of time has passed after the molding. If the whipped cream is too hard, the skin of the artificial flower will be rough even if the shape retention is good, and if the whipped cream is too soft,
It becomes a so-called sagging state, and the shape becomes clear.

Shape retention deteriorates. In this way, whipped cream needs to maintain its firmness appropriately.

Conventionally, the following methods have been mainly known for adjusting the hardness of whipped cream when producing it.

(a) A method of visually checking the hardness of the whipped cream at the outlet of a rotating stirrer for whipping, and adjusting the rotational speed of the stirrer depending on the hardness or softness to obtain the desired hardness.

(b) A strain gauge is installed in the discharge piping of the rotary stirrer to measure the flow path resistance of the whipped cream, and the hardness is detected based on the degree of strain.
Similar to a), a method of adjusting the rotation speed of the stirrer and thereby adjusting the hardness (Japanese Patent Application Laid-open No. 1347/1983)
.

(c) Detect the hardness by measuring the pressure loss in the discharge piping of the rotary stirrer, adjust the rotation speed (of the stirrer) in the same way as in (a) above, and thereby measure the hardness. Method of adjustment (Japanese Patent Application Laid-Open No. 61-265047).

Problems with the conventional technology In all of the above-mentioned conventional technologies, a method was adopted to adjust the hardness by controlling the rotation speed of a rotary stirrer. When creams with a long whipping time (time from start to finish) are handled with the above-mentioned equipment, it is necessary to considerably increase the rotational speed of the rotary stirrer, and often the range of appropriate use of the equipment (standard operating (condition) is used beyond the conditions. This puts an overload on the stirrer, and the heat generated by stirring increases the temperature of the whipped cream, causing rough skin (
This may cause quality deterioration) and increase wear and tear on the mechanical seal in the bearing of the rotating shaft of the agitator. That is, there is a limit to controlling the hardness of whipped cream only by controlling the rotation speed of the stirrer;
Also, there were problems such as shortening the life of the stirrer due to an increase in the number of rotations.

Means for Solving the Problems The present inventors have researched methods and means for controlling the hardness of whipped foods in a continuous manufacturing method and apparatus for whipped foods in order to solve the above-mentioned problems. It has been found that the overrun of the whipped food greatly affects the hardness of the resulting whipped food, and based on this knowledge, the present invention has been achieved.

In the method of the present invention, a continuous method for producing whipped foods is employed in which a liquid phase raw material for whipping and a gaseous phase raw material (air for boat fishing) are continuously mixed and continuously whipped using a rotary stirrer. , Control the hardness of the whipped food by adjusting the overrun of the whipped food.

In addition, in the apparatus of the present invention, a rotary stirrer connects a supply pipe that receives a mixed raw material of a desired mixing ratio of liquid phase raw material and gas phase raw material for whipping, and a discharge pipe that takes out whipped food. In the continuous whipped food manufacturing apparatus, the discharge piping includes a means for detecting the hardness of the whipped food, a means for adjusting the flow rate of the gas phase raw material and/or the liquid phase raw material, and a means for detecting the hardness of the whipped food. A mechanism is provided for controlling overrun of the whipped food via the flow rate regulating means based on the hardness detected by the above method.

In addition, in the above-mentioned method or apparatus, conventional methods or means for adjusting the hardness of whipped cream can be combined. Conventional hardness adjustment methods and means include methods and means for adjusting the rotation speed of a stirrer, or methods and means for adjusting the internal pressure of a stirrer (as described by the present inventors on June 26, 1998).
There is a patent application and patent application No. 1999 (Date).

According to the present invention, by adjusting the overrun in the discharge piping, or by adjusting the number of revolutions in addition to adjusting the overrun, or by further adjusting the internal pressure of the agitator, It is possible to increase the degree of freedom in adjusting the hardness of whipped cream, which could not be solved by adjusting only the rotation speed in the past.

Examples In the present invention, whipped foods refer to all foods containing fine bubbles formed by mixing and stirring gas phase raw materials and liquid phase raw materials. Such foods include whipped cream, whipped butter, whipped yogurt, and whipped jelly. The hardness of these products changes depending on the degree of stirring.

An example of a continuous manufacturing method for whipped food will be explained using whipped cream as an example. It includes the steps shown in FIG. 4. That is, the cream, which is a liquid phase raw material, is supplied from the cream tank 2 in FIG. It is blown in from the phase supply line) 10 via the gas phase dispersion device 4, mixed with the C liquid phase raw material, whipped by a rotary stirrer 5 having a motor 1, and whipped cream is sent out from the discharge pipe 13. In such conventional devices, the hardness of the whipped cream is controlled by adjusting the rotational speed of the motor 1, as described above.

In whipped foods, the content ratio of gas in the product is called overrun, and it is given by the following equation.

L Wo.

VOR: volume of product ■L = volume of liquid phase raw material in product WL: weight of liquid phase raw material in product Wo1 weight of product with the same volume as the volume of liquid phase raw material in product In the present invention, such continuous production Focusing on the fact that the device is a closed system, by providing a flow rate adjustment means in the gas phase raw material supply line IO, it is possible to change the overrun of the whipped food in various ways and thereby adjust the hardness of the whipped cream. can. Moreover, instead of this, the flow rate of the liquid phase raw material may be adjusted, or these may be used in combination.

In other words, the stiffness of the whipped cream can be adjusted by relatively adjusting the flow rates of the gas phase raw material and the liquid phase raw material. As a specific means for adjusting overrun, there is a patent application filed earlier by the present inventors in 1983-31]8.
Any means can be used, including the method of No. 55.

As can be seen from the experimental examples described below, the influence of overrun on the hardness of whipped cream is as follows. That is, the lower the overrun, the softer the whipped cream, and conversely, the higher the overrun, the harder the whipped cream. Therefore, if the whipped cream is harder than the desired hardness, the overrun is adjusted to be low to control the desired hardness, and conversely, if the whipped cream is softer than the desired hardness.

can be controlled to the desired hardness by increasing the overrun.

Note that the overrun adjustment means described above and the conventional hardness adjustment means can also be used together.

As a conventional adjustment means, in addition to the rotation speed adjustment means of a rotary stirrer, there is also a patent application previously filed by the applicant (filing date:
There is a means for adjusting the internal pressure of a rotary stirrer, which is described in Japanese Patent Application No. 1-1, dated June 26, 2006. This makes it possible to control the hardness of whipped foods in response to a wide range of changes in manufacturing conditions.

The present invention will be explained in detail below based on experimental examples.

[Experimental Example 1 Using the same apparatus as in Example 1 described later, the relationship between the hardness and overrun of the produced whipped cream was tested.

The hardness of whipped cream was measured using a penetration test (which is suitable for measuring the hardness of highly viscous or semi-solid substances).
Penetration test, rheology measurement method, written by Rheology Committee of the Society of Polymer Science, pages 130 and 131, 2nd edition, Kyoritsu Shuppan, 1962).

To be more specific, a penetrometer (cone penetro) is used.
A cone with a cone angle of 40 degrees and a weight of 12 g is penetrated into the whipped cream for 5 seconds using a 1/10 mm unit of penetration of the cone into the whipped cream. P. And so. Therefore, the larger the value of P, the softer the material.

The experimental materials and operating conditions of the apparatus are as follows.

Liquid phase raw material: Synthetic cream for whipping same as in Example 1 Gas phase raw material: Compressed air (5 kg/cmzG) Liquid phase raw material supply rate: 100 (2/hr) Stirrer rotation speed: 4QQrpm, 5QQrpm00r
pm (changed during production) Overrun: 75% to 130% (changed during production) Under the above conditions, with the above flow rates of liquid phase raw materials and gas phase raw materials, and the above rotation speeds (of the stirrer) For each, the overrun was varied in the range of 75% to 130%, and the hardness of the produced whipped cream was measured using the above-mentioned penetration tester. The results are shown in Figure 1.

In the figure, the horizontal axis represents overrun (%), and the l# axis represents penetration level 1.
[-] represents respectively, -〇-〇- is NN-4QQrp,
-△-△- is NN-500rp.

Ro-ro represents the case where the rotational speed (of the rotary stirrer) is NN60Orpm.

From this result, even if the rotation speed of the rotary stirrer is the same, P8 becomes larger when the overrun is lowered.

In other words, it becomes softer, and conversely, if the overrun is increased, P2
was found to be small, that is, to become hard. In addition, by changing the rotation speed of the stirrer at the same time, the N
It can be seen that the hardness can be controlled within the range of the N400rpm and NN-60Orp diagrams.

In addition, since the change in the hardness Pl value is relatively large with respect to the change in the overrun value, it is possible to sufficiently adjust the hardness within the normal overrun tolerance required for the product. I also understand.

[Example 1] The outline of the apparatus used in this example is schematically shown in FIG. This device is shown in FIG. 4. In the conventional device, a pressure detection means 7 is provided in the supply pipe 3, an internal pressure adjustment means 6 is provided in the discharge pipe 13, and a gas phase material flow rate control valve 10 is provided in the gas phase material supply pipe 10. ' The internal pressure of the rotary stirrer is
This is done by controlling the rotational speed of the discharge pump 6 from the controller 9 via the frequency converter 8 based on the difference between the detected pressure and the preset pressure input.

The liquid phase raw material was prepared as follows. Commercially available hydrogenated soybean oil (
50 parts of elevated melting point 35°C) were heated to 65°C, and to this was added 0.3 part of commercially available purified soybean lecithin and 0 monoglyceride.
．． Add 3 parts and stir to dissolve.

An oil phase was obtained by dispersion. On the other hand, 0.4 part of commercially available sugar ester was added to 50 parts of skim milk and stirred to dissolve and disperse the mixture to obtain an aqueous phase. mixing and emulsifying the oil phase and the water phase;
Heat and carbonate at 70'O for 15 minutes, then 50kg/cm
Homogenize twice at a pressure of 'G and IQkg/cm'G, and
℃, stored in the cream tank 2, aged overnight at the same temperature, and whipped with 1000 ml of cream.
I got kg.

Whipped cream was produced using the following equipment and raw materials under the following operating conditions.

Liquid phase raw material: The above synthetic ream (1000 kg) Gas phase raw material: Sterilized compressed air (5 kg/cm"G) Liquid phase raw material supply rate: l OO12/hr-12012/hr
(Change during production) Gas phase raw material supply rate: 10 ONa/hr-12ONQ
/hr -126N(2/hr-132N<i/hr(
(changed during production) Stirrer rotation speed: 5QQrpm.

The supply rate of liquid phase raw material and gas phase raw material was set to 100 (2
/hr and 100N (2/hr), the discharge flow rate and the pressure (internal pressure) of the pressure detection means 7 are respectively 103~
105kg/hr and 0.59~0.60kg/cm”
The overrun of the product was approximately 100%, the hardness was 170 as the value of P, and the artificial flower properties, that is, the moldability and shape retention, were both good. It was also constant and excellent.

Next, the flow rate of the liquid phase raw material (bottom cream) was set to 12012
/hr and the flow rate of gas phase raw material (compressed air) was 1
2ON1]/hr (to ensure the same overrun), whipped cream was manufactured under the same conditions as above, and the discharge flow rate and internal pressure during this time were each 1
24-126 kg/hr and 0.59-0.60k
g/cm", and the overrun of the product was approximately 100%, but the hardness was Pl = 230, which was too soft and had poor shape retention, so it was used for forming artificial flowers. could not.

Therefore, when manufacturing was continued under the same conditions as above except that the flow rate control valve lO'' was adjusted and the flow rate of the gas phase raw material was changed to 126 NQ/hr, the product had an overrun of about 105% and a hardness of P□~200. As a result, it was still soft and unsuitable for molding into artificial flowers.

Furthermore, when other conditions were kept constant and only the supply rate of the gas phase raw material was set to 132 NI2/hr, the product had an overrun of about 1]0%, a hardness of Pt = 17O, and had artificial flower properties, that is, leather properties. and continued manufacturing of products with good shape retention.

[Example 2] FIG. 3 shows an outline of the apparatus used in this example.

This device has the following mechanism added to the conventional device shown in FIG. In FIG. 3, 6 is a discharge pump, 7 is a pressure detection means, 14 is a means for measuring the pressure loss in the discharge pipe 13 and detecting the hardness of the whipped food, 8 and 12
is a frequency converter, 9 and 15 are controllers, 10'
is a flow rate control valve for gas phase raw materials.

The electric signal representing the hardness from the hardness detection means 14 is sent to the controller 15, where the flow rate control signal of the gas phase raw material is changed to the flow rate control valve lO' depending on the deviation from the set value determined in advance according to the hardness. given to. That is, feedback control of the flow rate of the gas phase raw material is performed with the target hardness set value corresponding to the pressure loss, and overrun of the whipped cream can be controlled.

The raw materials and operating conditions of the apparatus used in this example were as follows.

Liquid phase raw material: synthetic cream ctoo of Example 1.

kg) Gas phase raw material: Compressed air of Example 1 (5 kg/cn+”
G) Stirrer rotation speed: 500 rpm Product hardness set value = P rin - 170 Flow rate of liquid phase raw material: l O012/hr - 120α/h
r (changed during production) Flow rate of gas phase raw material: 1oONI2/h r=126NQ
/hr (changed during manufacturing) In addition, if the overrun is approximately 100%, the pressure loss Ap [kg/hr] for each flow rate corresponding to the hardness setting value of the product.
cm2] were predetermined to be 0.70 and 0.80. The diameter of the discharge pipe is 1% inch, the length of the pressure loss measurement part is 4 m, and the set internal pressure is 0.60 kg/cm.
'G. Before and after changing the flow rate of liquid phase raw material,
Although the overrun varied from about 100% to about 105%, stable whipped cream with a hardness P of -168 to 173 was produced.

Note that the control by the controller 15 was based on sample value control since the residence time of the raw material in the rotary stirrer was 1 to 2 minutes and the response was delayed.

As described above, whipped foods can be continuously and stably manufactured by predetermining the correspondence between the pressure loss and the flow rate of the gas phase raw material depending on the cream raw material used.

Effect of the invention The effects of the present invention are as follows.

(1) In the production of whipped foods, especially whipped cream, it has become possible to stably and easily produce products with constant hardness.

(2) In the production of (1) above, it has become possible to produce products with constant hardness despite extensive changes in production conditions.

(3) In the production of (1) above, it is possible to avoid using the rotary stirrer in a high rotational speed range, so that its wear and tear can be reduced and its durable life can be extended.

The present invention has been described above as a method and apparatus for producing whipped foods, but the present invention also relates to a method and apparatus for producing whipped products such as cosmetic creams, ointments, and polishing waxes made by whipping raw materials having the same composition as whipped foods. It can also be applied to equipment.

Further, the present invention is not limited to the above-described embodiments, and various modifications can be made without departing from the technical idea of the present invention.

[Brief explanation of drawings]

Figure 1 is a graph showing the relationship between the hardness of whipped cream and overrun using the rotational speed of a rotary stirrer as a parameter. Figure 2 is a process diagram showing an embodiment of the method and apparatus of the present invention. Figure 3 is a process diagram and configuration diagram showing another embodiment of the method and apparatus of the present invention, and Figure 4 is a process diagram and configuration diagram showing a conventional whipped food manufacturing method and apparatus. be. Explanation of symbols 1: Supply pump, 2: Liquid phase raw material tank, 3: Liquid phase raw material supply line, 4: Air dispersion device, 5: Rotary stirrer, 6:
Discharge pump, 7: Pressure detection means, 8: Frequency converter, 9
: Controller, lO: Gas phase raw material supply line, 10'
: Gas phase raw material flow rate control valve, 11: Motor, 12: Frequency converter, 13: Discharge pipe, 14: Pressure loss measuring means, 15:
controller,

Claims (1)

[Claims] [1] A continuous method for producing whipped foods, in which a liquid phase raw material for whipping and a gas phase raw material are continuously supplied at a desired mixing ratio, and the whipped foods are continuously whipped using a rotary stirrer. A continuous method for producing a whipped food, characterized in that the hardness of the whipped food is controlled by adjusting the overrun of the whipped food. [2] Continuous production of whipped foods with a rotary stirrer that connects a supply pipe that supplies liquid and gaseous raw materials for whipping at a desired mixing ratio and a discharge pipe that takes out whipped foods. In the apparatus, a) a means arranged in the discharge piping to detect the hardness of the whipped food in the discharge piping, b) a means for adjusting the flow rate of the gas phase raw material and/or the liquid phase raw material, c) the above hardness detection A control means for controlling the overrun of the whipped food through the flow rate regulating means for the gas phase raw material and/or the liquid phase raw material according to the hardness detected by the means;
A continuous manufacturing device for whipped food, characterized in that it is equipped with.