JPH0685685B2 - Method for producing sheet-shaped butter for confectionery and bread making - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a sheet-shaped butter suitable for confectionery and bread making, which is used by kneading or folding it into a raw material dough for confectionery and breads. .

Conventional technology and its problems When manufacturing confectioneries and breads, it is common to mix fats and oils into the dough as a raw material by kneading or folding the fats and oils into the dough. Above all, butter has been widely used since it has a particularly good aroma and taste.

However, since the butter has a solid form at room temperature, it is difficult to knead or fold the dough into every corner of the dough evenly. Therefore, generally, sheet-shaped butter is kneaded according to the size of the dough.

Conventionally, as a method for forming a sheet of butter, a block-shaped butter is cut into a sheet by cutting with a knife such as a knife or a piano wire, or a butter softened by raising the temperature to an appropriate temperature using a rolling pin or the like. It is performed by pushing and spreading it into a sheet.

Further, in recent years, as a method for packaging oil-fat foods such as margarine, butter, yoghurt, lard in a sheet form, a melted material of oil-fat foods having plasticity at room temperature is rapidly cooled,
Make it supercooled so that it has fluidity at room temperature, or fluid at room temperature by adding physical force such as stirring to the above-mentioned fat and oil food with plasticity that has thixotropic properties A method has been proposed in which a material having properties is extruded from a nozzle to form a sheet and packaged (Japanese Patent Publication No. 52-4616). However, in the method of cutting the above block-shaped butter with a knife such as a knife or a piano wire to form a sheet, the thickness is not uniform, and there is a problem that the variation in thickness also increases particularly when the surface area increases. In addition, there is a drawback that productivity and workability are poor.

Further, the above-mentioned method of pressing and warming the softened butter to spread it with a rolling pin to form a sheet is not suitable industrially because productivity and workability are very poor.

The method disclosed in Japanese Patent Publication No. 52-4616 is a method for forming a sheet-like product by extruding from a nozzle to continuously package an oil / fat food product in a sheet-like form, for a dough for confectionery and bread making. It does not form a sheet-like butter suitable for kneading. That is, the butter for confectionery and bread is kneaded into the dough, or the coefficient of expansion of the dough when kneaded into the dough or folded and baked (known as "uki"), prevention of uneven baking,
It is necessary to have physical properties that do not adversely affect the texture and the like, and for that purpose, the butter is kneaded more than necessary, sheared,
It is necessary to consider that the crystal structure of butter fat and the compositional balance of water, fat and protein are not changed by adding heat denaturation.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention has been made in view of the above-mentioned circumstances, and kneads and folds butter into a dough for confectionery and bread making without changing the physical properties and composition of butter as much as possible. It is an object of the present invention to provide a method for forming a sheet suitable for dribbling. The present invention will be described in detail below.

Composition of the Invention The compositional feature of the present invention is that a block-shaped butter having an article temperature of 0 to 15 ° C. is treated with a butter homogenizer to impart fluidity and homogenized, and the homogenized fluidized butter is a butter hopper and a butter. 0.1-10kg / cm ² via pump
It is to extrude into a continuous sheet form from the nozzle under the pressure of and to cut it into an arbitrary length.

That is, the present invention, by extruding butter in a sheet form from the nozzle under the above specific conditions, little change in physical properties and composition, kneading into dough for confectionery and baking, or folding. It is possible to provide a sheet-shaped butter suitable for.

Means for Solving the Problems In the present invention, the block-shaped butter used as a starting material is not particularly limited as long as it has an ordinary structure, but it is kneaded into dough for confectionery or bun, or baked after being kneaded. Sometimes, the iodine value is
It is particularly preferable to use butter of 33 or less.

In the present invention, such butter is treated with a butter homogenizer at a product temperature of 0 ° C to 15 ° C to impart fluidity to the butter and homogenize it. If the temperature of the butter used here is lower than 0 ° C., it will be fluidized and extruded from the nozzle by leaky or crumbly.
mbly) tends to occur, on the other hand, if the temperature exceeds 15 ° C, the variation in weight becomes large, and the butter formed into a sheet by extrusion is soft and the shape retention is poor, and the workability in the packaging process is also poor. Therefore, it is not preferable. The butter homogenizer used here is one that fluidizes and homogenizes by utilizing the thixotropic property of butter,
In particular, it is effective to use one having 2 to 10 stirring blades in order to prevent unnecessary kneading and shearing.

Next, the fluidized and homogenized butter is extruded from a nozzle into a continuous sheet at a pressure of 0.1 to 10 kg / cm ² through a butter hopper and a butter pump. Here, extruding the butter from the nozzle via a butter hopper and a butter pump, in order to minimize changes in the physical properties and composition of the butter, a physical force such as shearing of kneading against the butter is applied as much as possible. To reduce. Also, shall apply butter to pressure extruded from the nozzle is required to be set to 0.1 to 10 / cm ^2, butter the pressure is extruded becomes lower than 0.1 kg / cm ² is not in sheet form, and the air On the other hand, when the content is higher than 10 kg / cm ² , butter extruded from the nozzle suddenly opens from high pressure to normal pressure and expands, or the peeling phenomenon of the butter structure due to displacement stress occurs. It is not preferable because it is caused to occur, and more kneading and shearing are applied than necessary.

In addition, the shape of the nozzle used here is gradually elliptical from the circular nozzle inlet part that is connected to the circular outlet part of the butter pump to the middle part, and at the outlet part it becomes a flat rectangular shape and becomes sharp. The extrudate is formed into a sheet without pressure fluctuation. The ratio of the cross-sectional area of the nozzle inlet to the outlet is made slightly smaller than that of the outlet, and a pressure regulator is installed at the nozzle inlet to maintain the above pressure range and keep the butter thickness constant. It is preferable.

The butter extruded in a sheet form from the nozzle as described above is placed on a belt conveyor and cut into any size using a butter cutter, a piano wire or the like according to the intended use. The cut sheet-shaped butter is packaged according to a known method to obtain a product.

EXAMPLES AND EFFECTS OF THE INVENTION The present invention and its effects are specifically described below with reference to examples.

EXAMPLE 50 blocks of butter having an iodine value of 32 and a product temperature of 6 ° C.
At a rate of 0 kg / hr, it was treated with a butter homogenizer equipped with four stirring blades to homogenize and fluidize it, and then a belt was formed as a continuous sheet from the nozzle at a pressure of 1 kg / cm ² through a butter hopper and butter pump. Extruded on the conveyor,
Cut with a butter cutter, thickness 10 mm, width 260 mm, length 300
mm sheet-shaped butter was obtained. The butter was then packaged according to known methods.

Comparative Example 50 pieces of block-shaped butter having an iodine value of 34 and a temperature of 20 ° C.
At a rate of 0 kg / hr, after processing with a butter homogenizer equipped with 14 stirring blades to homogenize and fluidize, a sheet continuous from the nozzle at a pressure of 12 kg / cm ^{2 with} a snake pump (butter extruding pump). Extruded on a belt conveyor in the shape of a sheet, cut with a butter cutter, thickness 10 mm, width 260 m
A sheet-shaped butter having a length of m and a length of 300 mm was obtained.

Next, using each sheet-shaped butter obtained in the above Examples and Comparative Examples, a pie dough (thickness 10
mm, width 260 mm, length 300 mm)
The dough was baked in a size of 40 g per piece, and the average volume (volume), specific volume and height of 5 pieces of the obtained baked pie were measured. The results are shown in the table below.

As seen in the table, the pie obtained by baking the sheet-shaped butter-folded dough obtained according to the present invention has a volume ratio higher than that of the sheet-shaped butter-folded dough-obtained pie obtained by the Comparative Example. It is recognized that both volume and height (expansion rate) are excellent.

As described above, when the butter is extruded under a specific condition to form a sheet according to the present invention, it is possible to prevent the kneading and shearing applied to the butter more than necessary. A sheet-shaped butter with very little change in balance can be obtained. Therefore, when this sheet-shaped butter is kneaded into dough for confectionery and buns, or folded and baked, a product having good "puffiness" and texture and having no baking unevenness is obtained.

 ─────────────────────────────────────────────────── --- Continuation of front page (72) Inventor Kenichi Suzuki 5-45-9 Hirai, Edogawa-ku, Tokyo (56) References JP-A-50-95441 (JP, A) JP-A-47-28171 (JP, A) ) Japanese Patent Publication Sho 36-337 (JP, B1)

Claims (2)

[Claims] 1. A block-shaped butter having an iodine value of 33 or less and a product temperature of 0 to 15 ° C. is treated with a butter homogenizer having 2 to 10 stirring blades to impart fluidity and homogenize,
The homogenized fluidized butter is extruded into a continuous sheet from a nozzle at a pressure of 0.1 to 10 kg / cm ² through a butter hopper and a butter pump, and cut into arbitrary lengths. A method for producing sheet-shaped butter suitable for bread. 2. The nozzle is formed in a shape such that the nozzle gradually exhibits an elliptical shape in the direction from the inlet portion connected to the circular outlet portion of the butter pump to the intermediate portion, and the outlet portion has a flat rectangular shape. The method for producing a sheet-shaped butter according to claim (1).