JPH0341133B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a new method for producing processed oil and fat foods,
More specifically, the present invention relates to a method for producing processed oil and fat foods that effectively maintains and develops butter flavor. BACKGROUND ART With the diversification and increasing luxury of eating habits, there is a demand for foods with better flavor and better texture. Reflecting these consumer preferences, the confectionery and bread making industries often use rich-tasting vegetable margarine as an ingredient for confectionery and bread making, while richer so-called compound margarine containing a high percentage of fresh butter is being used. is heavily used. Such compound margarine is generally made by adding butter to a W/O emulsion of oil and fat and an aqueous phase, heating and melting it to form a W/O emulsion containing butter (milk fat), and then subjecting it to high temperature sterilization. After that, it is rapidly cooled and plasticized to produce it. On the other hand, in the Western confectionery industry, butter and snowflakes are mixed together and whipped, so-called butter cream is sandwiched between cakes.
Or it is used as a topping. The present inventors made a butter cream with the same ingredients as the above butter cream using compound margarine and compared the butter flavor, and found that the butter cream made using compound margarine obtained by the conventional method was clearly inferior. . Therefore, the present inventors conducted further research and obtained the following findings: (1) It is not clear why butter cream using compound margarine is inferior in butter flavor to butter cream made from butter and snow toning. However, in compound margarine produced by conventional methods, the fat globules that are said to exist in butter are destroyed during the heat sterilization and rapid cooling plasticization steps, and it is presumed that the characteristic flavor of butter is impaired. (2) On the other hand, the number of viable bacteria in new butter is 30 to 50, due to good hygiene control in the manufacturing process these days.
The number of contaminants per gram is surprisingly low, and most of the contamination is on the surface in contact with the case or pouch, so there is hardly any contamination inside. Butter with such a low degree of contamination is about 2 to 3 ℃ at about 0 to 5℃ without heat sterilization
It can be maintained for months without decaying. Based on this knowledge, the present invention provides a method for producing processed oil and fat foods that can effectively maintain and develop butter flavor. That is, the present invention is directed to a method for producing an oil-and-fat processed food, which is characterized in that butter whose temperature is controlled at 10 to 23°C is continuously mixed with margarine using a static mixer. Examples of the static mixer mentioned here include "Himixer" manufactured by Toray Industries, "Static Mixer" manufactured by Kenix Co., Ltd., and "Static Mixer" manufactured by Noritake Company Limited. The margarine used in the present invention is produced by a conventional method. That is, the oil phase (fat, oil, fragrance, emulsifier, etc.) is placed in an emulsification tank and heated and dissolved at about 60 to 70°C. Fats and oils include vegetable oils, animal oils, hydrogenated oils, refined oils, and other oils commonly used in margarine.
All types of oil such as UMS oil and fractionated oil can be used. As a flavoring agent, a small amount of butter flavor, vanilla flavoring, etc. may be added depending on preference, but there is no problem even if it is not added. Water-soluble fragrances are preferably added to the aqueous phase. As emulsifiers, monoglycium, lecithin, and other permitted food additives may be added alone or in appropriate combinations in a range of about 0.02 to 5.0% by weight.
In addition, vitamins and other additives may be added. A water phase is added to the oil phase while stirring to form a water-in-oil emulsion. As the aqueous phase, in addition to milk, water prepared by adding whole flour, powdered powder, salt, etc. is used. The obtained water-in-oil emulsion is sterilized using a high-temperature sterilizer such as a plate-type sterilizer, and then rapidly cooled and plasticized using a softener such as a combinator, votator, or perfector. On the other hand, butter that has been temperature-controlled in a temperature-controlled cabinet at about 10 to 23°C, preferably about 17°C ± 3°C, is pasteurized by passing it through an alcohol shower tunnel with a concentration of 30% to 70% for 5 to 10 minutes. The higher the temperature of butter, the softer it will be.
It becomes difficult to take the product out of the case and place it on the belt conveyor. The maximum penetration value is about 250, preferably 150 or less. In addition, when using butter with a very small number of viable bacteria, this pasteurization may be omitted. The sterilized butter is fed with a metering pump such as a Mono pump or a Comet pump, and mixed with the plasticized margarine. The temperature of the butter is about 10 to 23°C, preferably about 17°C ± 3°C; if it is too low, it will become hard and difficult to transport in a constant quantity using a pump. By attaching a two-shaft screw-type transfer device in front of the pump, transportation is possible if the penetration value is 70 or more, but preferably 100 or more. The margarine and butter fed by the metering pump are passed through a static mixer at a predetermined ratio within the range of approximately 3/7 to 9/1 to be uniformly mixed. Although the above ratio is not limiting,
When the amount of butter is 70% or more and 10% or less, the effect of the present invention is not so great. That is, if the amount of butter exceeds 70%, there will be no difference in butter flavor compared to the conventional method, and if it is less than 10%, the butter flavor will be weak and difficult to discern sensually. The number of stirring elements in the static mixer is preferably in the range of 12 to 24. If the number of elements is smaller than the above range, butter and margarine may be distinguishable with the naked eye, which poses a problem in terms of product value.On the other hand, if the number of elements is too large, piping resistance will increase and the load will be placed on the pump motor, which is not a good idea. . The present invention will be described below with reference to Examples, but it goes without saying that the present invention is not limited thereto.
Note that in the following, percentages are by weight. Example 1 Hydrogenated fish oil (MP37℃) 5%, hydrogenated fish oil (MP30
°C) 30% and 82.55% fat consisting of 20% corn oil.
Melt by heating at 60℃ and add lecithin as an emulsifier.
0.4% and butter flavor 0.05% as a flavoring agent were added to form an oil phase. While stirring the oil phase, a 17% aqueous phase (milk) containing 0.05% preservative was added to obtain a water-in-oil emulsion, which was sterilized using a plate sterilizer. Then, it was passed through a votator and rapidly cooled and plasticized to obtain margarine. On the other hand, the butter, which had been temperature-controlled for 2 days at 17°C ± 3°C, was removed from the cardboard box and pasteurized by passing it through a 70% alcohol shower tunnel for 5 minutes. The butter thus obtained was pumped through a Mono pump and mixed with the margarine. The mixing ratio was 70% margarine and 30% butter. The resulting mixture was passed through a static mixer (number of elements: 12) and mixed evenly to obtain compound margarine. The obtained compound margarine had a rich buttery flavor, and no spoilage was observed even after it was stored in a refrigerator at about 5° C. for one month. Comparative Example 1 A W/O type emulsion was prepared by mixing an oil phase and an aqueous phase with the same composition as in Example 1, and butter was added thereto and melted by heating to form a W/O emulsion containing butter.
A mold emulsion was obtained. Next, this was subjected to high temperature sterilization (85°C), and then rapidly cooled and plasticized through a votator to obtain compound margarine. The obtained compound margarine was prepared according to Example 1.
The buttery flavor was significantly inferior to that obtained in . Comparative Example 2 The same operation as in Example 1 was carried out except that the element of the static mixer was set to 6. Although the obtained compound margarine had a rich buttery flavor, the mixture was uneven and butter and margarine could be visually distinguished, making it unsatisfactory commercially. Comparative Example 3 Instead of the static mixer of Example 1,
A similar operation was performed using B unit. The obtained compound margarine was prepared according to Example 1.
The butter flavor was insufficient compared to that obtained in . The compound margarines prepared in Example 1 and Comparative Examples 1 to 3 were tested for butter flavor strength by 10 expert panelists. The results are shown in Table 1. Table 1 Target of comparison Panelists' answers Example 1 and Comparative Example 1 All 10 people answered that Example 1 had a strong butter flavor. Example 1 and Comparative Example 2 6 people had no significant difference, remaining 4 people
The respondents answered that Comparative Example 2 had a strong butter flavor. Example 1 and Comparative Example 3 All 10 people answered that Example 1 had a strong butter flavor. Comparative Example 1 and Comparative Example 3 Eight people answered that Comparative Example 3 had a strong butter flavor. The remaining two respondents answered that there was no significant difference. Next, the commercial value was determined in conjunction with the uniformity of appearance. The results are shown in Table 2.

[Table] Total product value ◎ △ × ○

[Claims]

1 5% by weight honey, 20% by weight glycerin, 25% by weight flour powder, 25% by weight oatmeal, high-fructose corn syrup
An artificial feed for honey moth larvae characterized by a composition and distribution ratio of 15% by weight and 10% by weight of water.