JPH0723709A - Method for treating butter and device therefor - Google Patents
Method for treating butter and device thereforInfo
- Publication number
- JPH0723709A JPH0723709A JP5170232A JP17023293A JPH0723709A JP H0723709 A JPH0723709 A JP H0723709A JP 5170232 A JP5170232 A JP 5170232A JP 17023293 A JP17023293 A JP 17023293A JP H0723709 A JPH0723709 A JP H0723709A
- Authority
- JP
- Japan
- Prior art keywords
- butter
- kneading
- temperature
- degassing
- refurbishing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014121 butter Nutrition 0.000 title claims abstract description 212
- 238000000034 method Methods 0.000 title claims abstract description 55
- 238000004898 kneading Methods 0.000 claims abstract description 87
- 239000002245 particle Substances 0.000 claims abstract description 31
- 238000007872 degassing Methods 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 19
- 230000020169 heat generation Effects 0.000 claims abstract description 9
- 238000007634 remodeling Methods 0.000 claims description 18
- 230000000704 physical effect Effects 0.000 abstract description 7
- 238000010438 heat treatment Methods 0.000 description 28
- 230000008569 process Effects 0.000 description 18
- 238000009419 refurbishment Methods 0.000 description 15
- 238000011049 filling Methods 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- 238000004806 packaging method and process Methods 0.000 description 10
- 230000008859 change Effects 0.000 description 9
- 230000003139 buffering effect Effects 0.000 description 8
- 238000001125 extrusion Methods 0.000 description 8
- 230000006835 compression Effects 0.000 description 6
- 238000007906 compression Methods 0.000 description 6
- 238000003908 quality control method Methods 0.000 description 6
- 239000003507 refrigerant Substances 0.000 description 6
- 238000011109 contamination Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000009826 distribution Methods 0.000 description 3
- 230000004075 alteration Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 238000005192 partition Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 238000007790 scraping Methods 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 1
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明はバターの改装方法、詳し
くはバターの揚温、均質化、脱気、成形を連続的かつ迅
速に行うバターの改装方法及びその装置に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a butter remodeling method, and more particularly to a butter refurbishing method and apparatus for continuously and rapidly heating but homogenizing, deaerating and molding the butter.
【０００２】[0002]
【従来の技術】一般的に、バターの生産量は夏期に最大
となり、一方、消費量は冬季に増加する傾向がある。こ
のため、夏期に生産されたバターの一部は２０〜３０ｋ
ｇ程度の段ボール箱で包装された塊状バター（以下ブロ
ックバターという）の形で保存され、これを冬季に家庭
用バター（例えば２２５ｇ小包装）向けに改装する。こ
のとき、このブロックバターは酸化防止のために−２０
℃以下に冷却されていて極めて硬く、改装に当ってはそ
の温度を高めてバターの充填包装装置に適した柔らかさ
に調整する必要がある。そこで従来のバター・ホモジナ
イザーやオーガスクリュー等の混練装置を用いる改装方
法においては、約−２０℃程度に冷却されたバターを揚
温庫に入れ、約３０日かけて約＋５℃程度に揚温してか
ら改装している。このように揚温に長時間を要するの
は、バターの熱伝導率が低いこと、バターに約１６％含
まれる水の相転移が起こること、段ボール紙の熱伝達が
悪いこと等が原因として上げられ、また揚温庫の温度を
高め過ぎるとバターの一部が溶融し、品質の劣化を起こ
す。さらに、このような長期の揚温作業は、生産・販売
計画の制約となるばかりでなく、揚温期間中のバターの
変質や微生物的汚染等の問題を起こす危険性を含んでい
る。このバターの改装方法を短時間に行う方法として
は、これまでマイクロ波で揚温する方法（特開昭５０−
１４２７５６号）及びバターの改装方法及び装置（特開
平３−２５１１４２号）が提案されている。BACKGROUND OF THE INVENTION Butter production generally peaks in summer, while consumption tends to increase in winter. Therefore, some of the butter produced in the summer is 20-30k
It is stored in the form of lumpy butter (hereinafter referred to as block butter) packaged in a cardboard box of about g, which is refurbished in winter for household butter (for example, 225 g small package). At this time, this block butter is -20 to prevent oxidation.
It is cooled to below ℃ and extremely hard, so it is necessary to raise its temperature during remodeling to adjust it to a softness suitable for filling and packaging equipment for butter. Therefore, in the refurbishment method using a kneading device such as a conventional butter / homogenizer or an auger screw, the butter cooled to about -20 ° C is put in a heating chamber and heated to about + 5 ° C for about 30 days. Has been renovated since then. The reason why it takes a long time to heat up is that the heat conductivity of butter is low, the phase transition of water containing about 16% of butter occurs, and the heat transfer of corrugated paper is poor. Moreover, if the temperature of the heating chamber is raised too high, part of the butter will melt and the quality will deteriorate. Furthermore, such long-term heating work not only restricts production and sales plans, but also involves the risk of causing problems such as alteration of butter and microbial contamination during the heating period. As a method for refurbishing this butter in a short time, a microwave heating method has been used up to now (Japanese Patent Laid-Open No. Sho 50-
No. 142756) and a method and apparatus for refurbishing butter (Japanese Patent Laid-Open No. 3-251142).
【０００３】[0003]
【発明が解決しようとする課題】前者の方法は瞬時にバ
ターの温度を上げられるという長所があるが、バターの
大きさによってマイクロ波の波長や照射時間を変化させ
る必要があり、また、バターが大きい場合、その表面付
近と中心部の温度差が大きくなり、温度分布を均一にし
にくいという欠点がある。また、大電力を必要とするの
で製造コストが高いという難点もある。後者は、粉砕し
たバターを混練、脱気、加熱並びに圧縮しながら押し出
す改装方法で連続的な改装を可能にするが、粉砕したバ
ターの温度が低温（実施例では約−２０℃）であるため
に充填包装に適した温度に揚温するには押し出し工程に
て加熱を必要とする。この場合、一度溶けたバターは冷
却して凝固させても品質的に大きく劣化することから、
このバターに接する加熱機表面の温度制御が品質管理の
上で煩雑となる欠点がある。このように従来の改装方法
では生産・販売計画上の問題や、微生物汚染、製品品質
の制御、製造コスト等において問題がある。特にバター
はその風味だけでなく硬度や展延性等の物性も重要であ
り、これらは上記のようにバターの温度履歴に依存して
いることから、改装工程におけるバターの温度制御は品
質管理の上で最も重要な因子である。従って、バターの
改装においては最終温度だけではなく、全改装工程中の
温度管理が考慮される必要がある。本発明は、以上の問
題点、特にこの改装工程中の温度管理を考慮し、出来る
だけ改装前のバター物性を維持し、且つ、迅速で衛生的
な、また低コストのバターの改装方法と装置を提供する
ことを目的とする。The former method has the advantage that the temperature of the butter can be instantly raised, but it is necessary to change the microwave wavelength and irradiation time depending on the size of the butter. If it is large, the temperature difference between the vicinity of the surface and the central part becomes large, and it is difficult to make the temperature distribution uniform. In addition, since it requires a large amount of power, it has a drawback that the manufacturing cost is high. The latter allows continuous remodeling by kneading, degassing, heating and extruding while pressing the crushed butter, but the temperature of the crushed butter is low (about -20 ° C in the example). In order to raise the temperature to a temperature suitable for filling and packaging, heating is required in the extrusion process. In this case, once melted butter is cooled and solidified, the quality deteriorates significantly,
There is a drawback in that the temperature control of the heater surface in contact with this butter becomes complicated in quality control. As described above, the conventional remodeling method has problems in production / sales planning, microbial contamination, control of product quality, manufacturing cost, and the like. In particular, butter is important not only in its flavor but also in physical properties such as hardness and spreadability. Since these depend on the temperature history of butter as described above, temperature control of butter in the refurbishment process is important for quality control. Is the most important factor in. Therefore, temperature control during the entire refurbishment process needs to be considered in the butter refurbishment, not just the final temperature. The present invention takes into consideration the above problems, particularly the temperature control during the refurbishing process, maintains the physical properties of butter before refurbishing as much as possible, and is a quick, hygienic and low-cost butter refurbishing method and apparatus. The purpose is to provide.
【０００４】[0004]
【課題を解決するための手段】本発明は以上のような目
的を達成するため、次のような方法と装置を提供するも
のである。本発明は低温状態にあるバター粒子を、混練
しながら脱気し、更に混練によるバター内の内部発熱に
よって揚温し、かつ冷却操作によって温度を一定範囲内
に制御しながら混練並びに圧縮を行って押し出すことを
特徴とするバターの改装方法である。本発明の改装装置
は、低温状態にあるバター粒子を供給する供給装置と混
練しながら脱気する脱気装置と、脱気したバターを混練
によるバター内の内部発熱によって揚温し、かつ冷却操
作によって温度を一定範囲内に制御しながら混練並びに
圧縮を行って押し出す混練装置から成る。又、バター粒
子の供給装置としては、スクリューが異方向に回転する
連続式二軸押し出し装置を用いる。更に脱気装置として
は開口部をもつバレルを有する連続式二軸混練装置と、
該開口部から空気を除去する真空ポンプと、該開口部内
の真空度を調節するための真空度調節弁からなる脱気装
置を用いる。好ましくはバター粒子の供給装置と脱気装
置との間に脱気装置の入口におけるバターの供給流量及
び供給圧力を制御するための流量・圧力制御装置（以下
バッファリング装置という）が設置される。In order to achieve the above-mentioned objects, the present invention provides the following method and apparatus. According to the present invention, butter particles in a low temperature state are deaerated while kneading, further heated by internal heat generation in the butter by kneading, and kneading and compressing while controlling the temperature within a certain range by a cooling operation. It is a method of refurbishing butter characterized by extruding. The refurbishing device of the present invention comprises a degassing device for degassing while kneading with a supply device for supplying butter particles in a low temperature state, and a degassing butter for raising temperature by internal heat generation in the butter by kneading, and for cooling operation It is composed of a kneading device for kneading, compressing and extruding while controlling the temperature within a certain range. As the butter particle feeder, a continuous twin-screw extruder in which the screw rotates in different directions is used. Further, as a deaerator, a continuous biaxial kneading device having a barrel having an opening,
A deaeration device including a vacuum pump for removing air from the opening and a vacuum control valve for controlling the degree of vacuum in the opening is used. Preferably, a flow rate / pressure control device (hereinafter referred to as a buffering device) for controlling the supply flow rate and supply pressure of butter at the inlet of the deaerator is installed between the butter particle feeder and the deaerator.
【０００５】[0005]
【実施例】以下図面に示す実施例に基づいて説明する。
本発明は低温状態にあるバター粒子を脱気しながら混練
し、更に混練によるバター内の内部発熱によって揚温
し、かつ冷却操作によって温度を一定範囲内に制御しな
がら混練並びに圧縮しながら押し出す改装方法である。
これを実施する装置が図１に示されている。（１）はバ
ター粒子の供給装置であり、（２）は混練装置である。
この供給装置（１）と混練装置（２）との間のパイプ
（３）中に混練装置の入口におけるバターの供給流量及
び圧力を制御するための流量圧力制御装置、すなわちバ
ッファリング装置（４）がある。混練装置（２）はバレ
ル（５）とスクリュー（６）からなる連続式二軸混練装
置（７）と、脱気装置（１３）から構成されている。連
続式混練装置（７）は、入口側が予備混練圧縮押し出し
部、中央が脱気部そして出口側が混練圧縮押し出し部か
らなり、脱気部には、バレル（５）に開口脱気穴（８）
を有し、該開口脱気穴（８）から空気を除去する真空ポ
ンプ（９）と脱気部真空度を調節するための真空調節弁
（１０）からなる脱気装置（１３）を備えている。また
バレル（５）の外周にはジャケット（１１）を備え、こ
れに冷媒を供給する冷却装置（１２）があり、（１６）
は冷媒入口で（１７）は冷媒の出口である。バター粒子
供給装置（１）としては、連続式二軸異方向回転の押し
出しスクリュー型装置が用いられ、混練装置（２）の連
続式二軸装置（７）は、二軸噛み合い型スクリューが用
いられる。その他混練装置としては通常バター製造機な
どで用いているバターの出入口以外を密閉構造としたチ
ャンバー内を多穴板で仕切りこの多穴板にバターを通過
させ、通過直後のバターを減圧して脱気する混練装置も
利用できる。なお、図１における（１４）はバター供給
口、（１５）はバター排出口であり、またバター供給装
置（１）と連続式二軸混練装置（７）の（Ｍ）は駆動モ
ーターである。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments will be described below with reference to the drawings.
The present invention is a remodeling process in which butter particles in a low temperature state are kneaded while being deaerated, further heated by internal heat generation in the butter due to kneading, and extruded while kneading and compressing while controlling the temperature within a certain range by a cooling operation. Is the way.
An apparatus for doing this is shown in FIG. (1) is a butter particle supply device, and (2) is a kneading device.
A flow pressure controller for controlling the supply flow rate and pressure of butter at the inlet of the kneading device in the pipe (3) between the feeding device (1) and the kneading device (2), that is, a buffering device (4). There is. The kneading device (2) is composed of a continuous biaxial kneading device (7) including a barrel (5) and a screw (6), and a deaeration device (13). The continuous kneading device (7) comprises a preliminary kneading compression extrusion part on the inlet side, a degassing part on the center and a kneading compression extrusion part on the outlet side. The deaeration part has an opening deaeration hole (8) in the barrel (5).
And a deaeration device (13) comprising a vacuum pump (9) for removing air from the opening deaeration hole (8) and a vacuum control valve (10) for adjusting the degree of vacuum of the deaeration part. There is. Further, a jacket (11) is provided on the outer periphery of the barrel (5), and a cooling device (12) for supplying a refrigerant thereto is provided, (16)
Is a refrigerant inlet and (17) is a refrigerant outlet. As the butter particle supply device (1), a continuous twin-screw counter-rotating extrusion screw type device is used, and as the continuous twin-screw device (7) of the kneading device (2), a twin screw meshing type screw is used. . As a kneading device, a multi-hole plate is used to partition the inside of the chamber, which has a closed structure other than the inlet and outlet of the butter, which is usually used in butter making machines, to pass the butter, and depressurize the butter immediately after passing through it. A kneading device that cares can also be used. In FIG. 1, (14) is a butter supply port, (15) is a butter discharge port, and (M) of the butter supply device (1) and the continuous twin-screw kneading device (7) is a drive motor.
【０００６】本発明におけるバターの改装方法において
は、低温状態にあるバター粒子を用いるが、バター粒子
をバター供給装置で供給するときバター粒子間に空気も
混合されて供給される。従って、このように供給された
バターは構造的に多数の微細な空間を有し、ここに空気
が取り込まれている。一般的に、バターに空気が含まれ
るとその硬度が低下し、組織の均一性や展延性を悪化さ
せることが知られている。従って、本発明のバター改装
方法においては脱気が不可欠である。バター粒子をその
流量及び流入圧力を調整しながら混練装置に導入し、脱
気部で混練しながら脱気する。脱気圧力は約−７９kpa
(-600mmHg）程度が好ましい。このとき混練によってバ
ターの温度が上昇するが、バターの温度が低すぎると脱
気効果が低下し、高すぎるとバターが溶融したり、脱気
部で吸引されたりする。従って、混練の度合いは、スク
リューの形状や回転数を制御してバターが適当な硬さに
なるように調整する。また、脱気部に到る前に充分な混
練をを行い、温度調節をすることもできる。脱気が終わ
ったバターの空気は除去されているが、上述の微細な空
間の殆どはそのまま保持されている。そこで脱気の終わ
ったバターを出口側の混練圧縮押し出し部で圧縮並びに
混練してこの空間を除去し、組織を均一にしてから充填
包装機へと押し出す。この工程では強い混練を必要とす
るので、バターの温度が大きく上昇しやすい。ここで本
発明者らの計測したバターの動的粘弾性の特性を見ると
図２でバターは１１℃から１３℃の間に損失弾性係数が
大きく増加する傾向が見られる。即ち、この温度帯を越
えると力学的エネルギーが熱エネルギーに変化する割合
が急増する。従って、混練中にバターの温度がこの温度
帯を越えないように冷却を施す必要がある。通常の充填
包装機に供給するバターの温度としては８℃から１２℃
程度の範囲が好ましい。以上に述べたように本発明にお
いては、揚温には混練時の力学的エネルギーの熱エネル
ギーへの変化を利用し、高温の物体に接触させて加熱す
る様な加熱装置の表面にバターを直接接触させていな
い。このような混練による揚温は、発熱がバターの強制
変形による内部発熱であることから、加熱装置で行うよ
うな熱伝導を利用した揚温と異なり、均一な温度分布を
持つような揚温を行うことができる。このように揚温は
混練工程で行い、全改装工程からバターを溶融する危険
性のある上記の接触型の加熱装置を排除し、バターの温
度制御は主に品質劣化の危険性の少ない冷却装置によっ
て行っていることが本発明の大きな特徴である。この点
において本発明は「バターの改装方法及び装置」（特開
平３−２５１１４２号）とは基本的に異なる。In the method for remodeling butter in the present invention, butter particles in a low temperature state are used, but when the butter particles are supplied by the butter supply device, air is also mixed and supplied between the butter particles. Therefore, the butter thus supplied has a large number of minute spaces structurally, and air is taken into it. It is generally known that when the butter contains air, its hardness is lowered, and the uniformity and spreadability of the structure are deteriorated. Therefore, deaeration is indispensable in the butter reconditioning method of the present invention. The butter particles are introduced into the kneading device while adjusting the flow rate and the inflow pressure, and deaerated while kneading in the deaeration section. Degassing pressure is about -79kpa
About (-600 mmHg) is preferable. At this time, the temperature of the butter rises due to the kneading, but if the temperature of the butter is too low, the degassing effect decreases, and if it is too high, the butter melts or is sucked in the degassing section. Therefore, the degree of kneading is adjusted by controlling the shape of the screw and the number of revolutions of the screw so that the butter has an appropriate hardness. Further, the temperature can be adjusted by sufficiently kneading before reaching the degassing section. The air of the butter that has been deaerated is removed, but most of the above-mentioned minute space is retained as it is. Then, the deaerated butter is compressed and kneaded in the kneading compression extruding section on the outlet side to remove this space, and the texture is made uniform and then extruded into the filling and packaging machine. Since strong kneading is required in this step, the temperature of butter is likely to rise significantly. Looking at the characteristics of the dynamic viscoelasticity of the butter measured by the present inventors, it can be seen in FIG. 2 that the loss elastic modulus of the butter tends to greatly increase between 11 ° C and 13 ° C. That is, when the temperature exceeds this temperature range, the rate of change of mechanical energy into heat energy increases rapidly. Therefore, it is necessary to perform cooling so that the temperature of the butter does not exceed this temperature range during kneading. The temperature of the butter supplied to a normal filling and packaging machine is 8 to 12 ° C.
A range of degrees is preferred. As described above, in the present invention, the change in the mechanical energy during kneading to the thermal energy is used for the heating, and the butter is directly attached to the surface of the heating device for heating by contacting with a high-temperature object. Not in contact. Since the heat generated by such kneading is internal heat generated by the forced deformation of butter, it is different from the heat generated by the heat conduction that is used in a heating device. It can be carried out. In this way, the heating is performed in the kneading process, the above-mentioned contact type heating device that has the risk of melting butter is excluded from the entire refurbishing process, and the temperature control of the butter is mainly a cooling device with less risk of quality deterioration. What is done by this is a major feature of the present invention. In this respect, the present invention is fundamentally different from the "butter refurbishing method and apparatus" (Japanese Patent Laid-Open No. 3-251142).
【０００７】実験例 −２０℃に冷却された約２０kgのブロックバターを、掻
取り方式の回転型粉砕装置を用い、回転数900rpmで粉砕
したところ、5mm から30mm程度の大きさのバター粒子が
得られた。この時、得られたバター粒子の温度は約-1℃
であった。即ち、粉砕装置において約１９℃の揚温を行
うことが出来た。これを異方向回転の二軸スクリューを
備えたバター供給装置に導入し、バッファリング装置を
経由して連続二軸装置に、その入口圧力が約０．５kg/c
m2になるように供給したところ、供給口でのバターの温
度は約２℃に昇温した。このバターの昇温は主にバター
供給装置及びパイプ搬送における混練によるものであっ
た。供給したバターを連続式二軸混練装置内でバレル温
度を約３℃にして冷却しながら予備混練し、バター温度
を約５℃に調整してから脱気部に導入した。これを真空
ポンプで-600mmHgに減圧して弱い混練をかけながら均一
に脱気した。脱気の終了したバターはバレル温度を約３
℃にして冷却しながら混練並びに圧縮して押し出した。
このようにして得られたバターは、出口温度が約１０℃
で充填包装に適した温度であり、空気含有量は0.1 μ1
/g以下で通常のブロックバターの空気含有量である1.0
から10.0μ1 /gより少なく、極めて良好であった。これ
を図３に示す。また、硬度、色及び外観も良好で、特に
その均質性に優れていた。Experimental Example Approximately 20 kg of block butter cooled to −20 ° C. was crushed at a rotation speed of 900 rpm using a scraping type rotary crushing device, and butter particles having a size of about 5 mm to 30 mm were obtained. Was given. At this time, the temperature of the obtained butter particles is about -1 ° C.
Met. That is, it was possible to raise the temperature at about 19 ° C. in the pulverizer. This was introduced into a butter feeder equipped with a twin-screw that rotates in different directions, and the inlet pressure of the continuous twin-screw was about 0.5 kg / c via a buffering device.
was supplied so as to m 2, the temperature of the butter at the feed port and the temperature was raised to approximately 2 ° C.. The temperature rise of this butter was mainly due to the kneading in the butter feeder and the pipe transportation. The supplied butter was pre-kneaded while being cooled in a continuous twin-screw kneader at a barrel temperature of about 3 ° C., the butter temperature was adjusted to about 5 ° C., and then introduced into the degassing section. This was depressurized to -600 mmHg with a vacuum pump and uniformly degassed with weak kneading. The deaerated butter has a barrel temperature of about 3
The mixture was kneaded, cooled, and extruded while being cooled to ℃.
The butter thus obtained has an outlet temperature of about 10 ° C.
The temperature is suitable for filling and packaging, and the air content is 0.1 μ1
Air content of normal block butter below 1.0 g / g 1.0
Was less than 10.0 μ 1 / g, which was extremely good. This is shown in FIG. The hardness, color, and appearance were also good, and the homogeneity was particularly excellent.
【０００８】[0008]
【発明の効果】改装工程におけるバターの温度制御は品
質管理の上で最も重要な因子であるが本発明によれば最
終温度でなく全改装工程中の温度管理がなされ、改装前
のバター物性を変化させずに維持し、かつ迅速で衛生的
な、又低コストのバターの改装方法が提供される。The temperature control of butter in the refurbishment process is the most important factor in quality control, but according to the present invention, the temperature control during the entire refurbishment process is performed instead of the final temperature, and the physical properties of the butter before the refurbishment are improved. A method of refurbishing butter is provided that remains unchanged and is quick, hygienic, and low cost.
【図面の簡単な説明】[Brief description of drawings]
【図１】本発明バター改装装置の説明図FIG. 1 is an explanatory view of a butter remodeling device of the present invention.
【図２】バターの損失弾性係数の温度変化を示す図FIG. 2 is a diagram showing a temperature change of loss elastic modulus of butter.
【図３】バター中の空気含有量を示す図FIG. 3 is a diagram showing the air content in butter.
１ 供給装置 ２ 混練装置 ３ 供給パイプ ４ バッファリング装置 ５ バレル ６ スクリュー ７ 連続式二軸混練装置 ８ 開口脱気穴 ９ 真空ポンプ 10 真空度調節弁 11 ジャケット 12 冷却装置 13 脱気装置 14 バター供給口 15 バター排出口 1 feeding device 2 kneading device 3 feeding pipe 4 buffering device 5 barrel 6 screw 7 continuous biaxial kneading device 8 opening deaeration hole 9 vacuum pump 10 vacuum control valve 11 jacket 12 cooling device 13 deaeration device 14 butter supply port 15 Butter outlet
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成５年８月２０日[Submission date] August 20, 1993
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】全文[Correction target item name] Full text
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【書類名】 明細書[Document name] Statement
【発明の名称】 バターの改装方法及びその装置Patent application title: Butter remodeling method and apparatus
【特許請求の範囲】[Claims]
【発明の詳細な説明】Detailed Description of the Invention
【０００１】[0001]
【産業上の利用分野】本発明はバターの改装方法、詳し
くはバターの揚温、均質化、脱気、成形を連続的かつ迅
速に行うバターの改装方法及びその装置に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a butter remodeling method, and more particularly to a butter refurbishing method and apparatus for continuously and rapidly heating but homogenizing, deaerating and molding the butter.
【０００２】[0002]
【従来の技術】一般的に、バターの生産量は夏期に最大
となり、一方、消費量は冬季に増加する傾向がある。こ
のため、夏期に生産されたバターの一部は２０〜３０ｋ
ｇ程度の段ボール箱で包装された塊状バター（以下ブロ
ックバターという）の形で保存され、これを冬季に家庭
用バター（例えば２２５ｇ小包装）向けに改装する。こ
のとき、このブロックバターは酸化防止のために−２０
℃以下に冷却されていて極めて硬く、改装に当ってはそ
の温度を高めてバターの充填包装装置に適した柔らかさ
に調整する必要がある。そこで従来のバター・ホモジナ
イザーやオーガスクリュー等の混練装置を用いる改装方
法においては、約−２０℃程度に冷却されたバターを揚
温庫に入れ、約３０日かけて約＋５℃程度に揚温してか
ら改装している。このように揚温に長時間を要するの
は、バターの熱伝導率が低いこと、バターに約１６％含
まれる水の相転移が起こること、段ボール紙の熱伝達が
悪いこと等が原因として上げられ、また揚温庫の温度を
高め過ぎるとバターの一部が溶融し、品質の劣化を起こ
す。さらに、このような長期の揚温作業は、生産・販売
計画の制約となるばかりでなく、揚温期間中のバターの
変質や微生物的汚染等の問題を起こす危険性を含んでい
る。このバターの改装方法を短時間に行う方法として
は、これまでマイクロ波で揚温する方法（特開昭５０−
１４２７５６号）及びバターの改装方法及び装置（特開
平３−２５１１４２号）が提案されている。BACKGROUND OF THE INVENTION Butter production generally peaks in summer, while consumption tends to increase in winter. Therefore, some of the butter produced in the summer is 20-30k
It is stored in the form of lumpy butter (hereinafter referred to as block butter) packaged in a cardboard box of about g, which is refurbished in winter for household butter (for example, 225 g small package). At this time, this block butter is -20 to prevent oxidation.
It is cooled to below ℃ and extremely hard, so it is necessary to raise its temperature during remodeling to adjust it to a softness suitable for filling and packaging equipment for butter. Therefore, in the refurbishment method using a kneading device such as a conventional butter / homogenizer or an auger screw, the butter cooled to about -20 ° C is put in a heating chamber and heated to about + 5 ° C for about 30 days. Has been renovated since then. It takes a long time to heat up because of low thermal conductivity of butter, phase transition of water containing about 16% of butter, and poor heat transfer of corrugated paper. Moreover, if the temperature of the heating chamber is raised too high, part of the butter will melt and the quality will deteriorate. Furthermore, such long-term heating work not only restricts production and sales plans, but also involves the risk of causing problems such as alteration of butter and microbial contamination during the heating period. As a method for refurbishing this butter in a short time, a microwave heating method has been used up to now (Japanese Patent Laid-Open No. Sho 50-
No. 142756) and a method and apparatus for refurbishing butter (Japanese Patent Laid-Open No. 3-251142).
【０００３】[0003]
【発明が解決しようとする課題】前者の方法は瞬時にバ
ターの温度を上げられるという長所があるが、バターの
大きさによってマイクロ波の波長や照射時間を変化させ
る必要があり、また、バターが大きい場合、その表面付
近と中心部の温度差が大きくなり、温度分布を均一にし
にくいという欠点がある。また、大電力を必要とするの
で製造コストが高いという難点もある。後者は、粉砕し
たバターを混練、脱気、加熱並びに圧縮しながら押し出
す改装方法で連続的な改装を可能にするが、粉砕したバ
ターの温度が低温（実施例では約−２０℃）であるため
に充填包装に適した温度に揚温するには押し出し工程に
て加熱を必要とする。この場合、一度溶けたバターは冷
却して凝固させても品質的に大きく劣化することから、
このバターに接する加熱機表面の温度制御が品質管理の
上で煩雑となる欠点がある。このように従来の改装方法
では生産・販売計画上の問題や、微生物汚染、製品品質
の制御、製造コスト等において問題がある。特にバター
はその風味だけでなく硬度や展延性等の物性も重要であ
り、これらは上記のようにバターの温度履歴に依存して
いることから、改装工程におけるバターの温度制御は品
質管理の上で最も重要な因子である。従って、バターの
改装においては最終温度だけではなく、全改装工程中の
温度管理が考慮される必要がある。本発明は、以上の問
題点、特にこの改装工程中の温度管理を考慮し、出来る
だけ改装前のバター物性を維持し、且つ、迅速で衛生的
な、また低コストのバターの改装方法と装置を提供する
ことを目的とする。The former method has the advantage that the temperature of the butter can be instantly raised, but it is necessary to change the microwave wavelength and irradiation time depending on the size of the butter. If it is large, the temperature difference between the vicinity of the surface and the central part becomes large, and it is difficult to make the temperature distribution uniform. In addition, since it requires a large amount of power, it has a drawback that the manufacturing cost is high. The latter allows continuous remodeling by kneading, degassing, heating and extruding while pressing the crushed butter, but the temperature of the crushed butter is low (about -20 ° C in the example). In order to raise the temperature to a temperature suitable for filling and packaging, heating is required in the extrusion process. In this case, once melted butter is cooled and solidified, the quality deteriorates significantly,
There is a drawback in that the temperature control of the heater surface in contact with this butter becomes complicated in quality control. As described above, the conventional remodeling method has problems in production / sales planning, microbial contamination, control of product quality, manufacturing cost, and the like. In particular, butter is important not only in its flavor but also in physical properties such as hardness and spreadability. Since these depend on the temperature history of butter as described above, temperature control of butter in the refurbishment process is important for quality control. Is the most important factor in. Therefore, temperature control during the entire refurbishment process needs to be considered in the butter refurbishment, not just the final temperature. The present invention takes into consideration the above problems, particularly the temperature control during the refurbishing process, maintains the physical properties of butter before refurbishing as much as possible, and is a quick, hygienic and low-cost butter refurbishing method and apparatus. The purpose is to provide.
【０００４】[0004]
【課題を解決するための手段】本発明は以上のような目
的を達成するため、次のような方法と装置を提供するも
のである。本発明は低温状態にあるバター粒子を、混練
しながら脱気し、更に混練によるバター内の内部発熱に
よって揚温し、かつ冷却操作によって温度を一定範囲内
に制御しながら混練並びに圧縮を行って押し出すことを
特徴とするバターの改装方法である。本発明の改装装置
は、低温状態にあるバター粒子を供給する供給装置と混
練しながら脱気する脱気装置と、脱気したバターを混練
によるバター内の内部発熱によって揚温し、かつ冷却操
作によって温度を一定範囲内に制御しながら混練並びに
圧縮を行って押し出す混練装置から成る。又、バター粒
子の供給装置としては、スクリューが異方向に回転する
連続式二軸押し出し装置を用いる。更に脱気装置として
は開口部をもつバレルを有する連続式二軸混練装置と、
該開口部から空気を除去する真空ポンプと、該開口部内
の真空度を調節するための真空度調節弁からなる脱気装
置を用いる。好ましくはバター粒子の供給装置と脱気装
置との間に脱気装置の入口におけるバターの供給流量及
び供給圧力を制御するための流量・圧力制御装置（以下
バッファリング装置という）が設置される。In order to achieve the above-mentioned objects, the present invention provides the following method and apparatus. According to the present invention, butter particles in a low temperature state are deaerated while kneading, further heated by internal heat generation in the butter by kneading, and kneading and compressing while controlling the temperature within a certain range by a cooling operation. It is a method of refurbishing butter characterized by extruding. The refurbishing device of the present invention comprises a degassing device for degassing while kneading with a supply device for supplying butter particles in a low temperature state, and a degassing butter for raising temperature by internal heat generation in the butter by kneading, and for cooling operation. It is composed of a kneading device for kneading, compressing and extruding while controlling the temperature within a certain range. As the butter particle feeder, a continuous twin-screw extruder in which the screw rotates in different directions is used. Further, as a deaerator, a continuous biaxial kneading device having a barrel having an opening,
A deaeration device including a vacuum pump for removing air from the opening and a vacuum control valve for controlling the degree of vacuum in the opening is used. Preferably, a flow rate / pressure control device (hereinafter referred to as a buffering device) for controlling the supply flow rate and supply pressure of butter at the inlet of the deaerator is installed between the butter particle feeder and the deaerator.
【０００５】[0005]
【実施例】以下図面に示す実施例に基づいて説明する。
本発明は低温状態にあるバター粒子を脱気しながら混練
し、更に混練によるバター内の内部発熱によって揚温
し、かつ冷却操作によって温度を一定範囲内に制御しな
がら混練並びに圧縮しながら押し出す改装方法である。
これを実施する装置が図１に示されている。（１）はバ
ター粒子の供給装置であり、（２）は混練装置である。
この供給装置（１）と混練装置（２）との間のパイプ
（３）中に混練装置の入口におけるバターの供給流量及
び圧力を制御するための流量圧力制御装置、すなわちバ
ッファリング装置（４）がある。混練装置（２）はバレ
ル（５）とスクリュー（６）からなる連続式二軸混練装
置（７）と、脱気装置（１３）から構成されている。連
続式混練装置（７）は、入口側が予備混練圧縮押し出し
部、中央が脱気部そして出口側が混練圧縮押し出し部か
らなり、脱気部には、バレル（５）に開口脱気穴（８）
を有し、該開口脱気穴（８）から空気を除去する真空ポ
ンプ（９）と脱気部真空度を調節するための真空調節弁
（１０）からなる脱気装置（１３）を備えている。また
バレル（５）の外周にはジャケット（１１）を備え、こ
れに冷媒を供給する冷却装置（１２）があり、（１６）
は冷媒入口で（１７）は冷媒の出口である。バター粒子
供給装置（１）としては、連続式二軸異方向回転の押し
出しスクリュー型装置が用いられ、混練装置（２）の連
続式二軸装置（７）は、二軸噛み合い型スクリューが用
いられる。その他混練装置としては通常バター製造機な
どで用いているバターの出入口以外を密閉構造としたチ
ャンバー内を多穴板で仕切りこの多穴板にバターを通過
させ、通過直後のバターを減圧して脱気する混練装置も
利用できる。なお、図１における（１４）はバター供給
口、（１５）はバター排出口であり、またバター供給装
置（１）と連続式二軸混練装置（７）の（Ｍ）は駆動モ
ーターである。DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The embodiments will be described below with reference to the drawings.
The present invention is a remodeling process in which butter particles in a low temperature state are kneaded while being deaerated, further heated by internal heat generation in the butter due to kneading, and extruded while kneading and compressing while controlling the temperature within a certain range by a cooling operation. Is the way.
An apparatus for doing this is shown in FIG. (1) is a butter particle supply device, and (2) is a kneading device.
A flow pressure controller for controlling the supply flow rate and pressure of butter at the inlet of the kneading device in the pipe (3) between the feeding device (1) and the kneading device (2), that is, a buffering device (4). There is. The kneading device (2) is composed of a continuous biaxial kneading device (7) including a barrel (5) and a screw (6), and a deaeration device (13). The continuous kneading device (7) comprises a preliminary kneading compression extrusion part on the inlet side, a degassing part on the center and a kneading compression extrusion part on the outlet side. The deaeration part has an opening deaeration hole (8) in the barrel (5).
And a deaeration device (13) comprising a vacuum pump (9) for removing air from the opening deaeration hole (8) and a vacuum control valve (10) for adjusting the degree of vacuum of the deaeration part. There is. Further, a jacket (11) is provided on the outer periphery of the barrel (5), and a cooling device (12) for supplying a refrigerant thereto is provided, (16)
Is a refrigerant inlet and (17) is a refrigerant outlet. As the butter particle supply device (1), a continuous twin-screw counter-rotating extrusion screw type device is used, and as the continuous twin-screw device (7) of the kneading device (2), a twin screw meshing type screw is used. . As a kneading device, a multi-hole plate is used to partition the inside of the chamber, which has a closed structure other than the inlet and outlet of the butter, which is usually used in butter making machines, to pass the butter, and depressurize the butter immediately after passing through it. A kneading device that cares can also be used. In FIG. 1, (14) is a butter supply port, (15) is a butter discharge port, and (M) of the butter supply device (1) and the continuous twin-screw kneading device (7) is a drive motor.
【０００６】本発明におけるバターの改装方法において
は、低温状態にあるバター粒子を用いるが、バター粒子
をバター供給装置で供給するときバター粒子間に空気も
混合されて供給される。従って、このように供給された
バターは構造的に多数の微細な空間を有し、ここに空気
が取り込まれている。一般的に、バターに空気が含まれ
るとその硬度が低下し、組織の均一性や展延性を悪化さ
せることが知られている。従って、本発明のバター改装
方法においては脱気が不可欠である。バター粒子をその
流量及び流入圧力を調整しながら混練装置に導入し、脱
気部で混練しながら脱気する。脱気圧力は約−７９ｋＰ
ａ（−６００ｍｍＨｇ）程度が好ましい。このとき混練
によってバターの温度が上昇するが、バターの温度が低
すぎると脱気効果が低下し、高すぎるとバターが溶融し
たり、脱気部で吸引されたりする。従って、混練の度合
いは、スクリューの形状や回転数を制御してバターが適
当な硬さになるように調整する。また、脱気部に到る前
に充分な混練を行い、温度調節をすることもできる。脱
気が終わったバターの空気は除去されているが、上述の
微細な空間の殆どはそのまま保持されている。そこで脱
気の終わったバターを出口側の混練圧縮押し出し部で圧
縮並びに混練してこの空間を除去し、組織を均一にして
から充填包装機へと押し出す。この工程では強い混練を
必要とするので、バターの温度が大きく上昇しやすい。
ここで本発明者らの計測したバターの動的粘弾性の特性
を見ると図２でバターは１１℃から１３℃の間に損失弾
性係数が大きく増加する傾向が見られる。即ち、この温
度帯を越えると力学的エネルギーが熱エネルギーに変化
する割合が急増する。従って、混練中にバターの温度が
この温度帯を越えないように冷却を施す必要がある。通
常の充填包装機に供給するバターの温度としては８℃か
ら１２℃程度の範囲が好ましい。以上に述べたように本
発明においては、揚温には混練時の力学的エネルギーの
熱エネルギーへの変化を利用し、高温の物体に接触させ
て加熱する様な加熱装置の表面にバターを直接接触させ
ていない。このような混練による揚温は、発熱がバター
の強制変形による内部発熱であることから、加熱装置で
行うような熱伝導を利用した揚温と異なり、均一な温度
分布を持つような揚温を行うことができる。このように
揚温は混練工程で行い、全改装工程からバターを溶融す
る危険性のある上記の接触型の加熱装置を排除し、バタ
ーの温度制御は主に品質劣化の危険性の少ない冷却装置
によって行っていることが本発明の大きな特徴である。
この点において本発明は「バターの改装方法及び装置」
（特開平３−２５１１４２号）とは基本的に異なる。In the method for remodeling butter in the present invention, butter particles in a low temperature state are used, but when the butter particles are supplied by the butter supply device, air is also mixed and supplied between the butter particles. Therefore, the butter thus supplied has a large number of minute spaces structurally, and air is taken into it. It is generally known that when the butter contains air, its hardness is lowered, and the uniformity and spreadability of the structure are deteriorated. Therefore, deaeration is indispensable in the butter reconditioning method of the present invention. The butter particles are introduced into the kneading device while adjusting the flow rate and the inflow pressure, and deaerated while kneading in the deaeration section. Degassing pressure is about -79kP
It is preferably about a (-600 mmHg). At this time, the temperature of the butter rises due to the kneading, but if the temperature of the butter is too low, the degassing effect decreases, and if it is too high, the butter melts or is sucked in the degassing section. Therefore, the degree of kneading is adjusted by controlling the shape of the screw and the number of revolutions of the screw so that the butter has an appropriate hardness. Further, the temperature can be adjusted by performing sufficient kneading before reaching the degassing section. The air of the butter that has been deaerated is removed, but most of the above-mentioned minute space is retained as it is. Then, the deaerated butter is compressed and kneaded in the kneading compression extruding section on the outlet side to remove this space, and the texture is made uniform and then extruded into the filling and packaging machine. Since strong kneading is required in this step, the temperature of butter is likely to rise significantly.
Looking at the characteristics of the dynamic viscoelasticity of the butter measured by the present inventors, it can be seen in FIG. 2 that the loss elastic modulus of the butter tends to greatly increase between 11 ° C and 13 ° C. That is, when the temperature exceeds this temperature range, the rate of change of mechanical energy into heat energy increases rapidly. Therefore, it is necessary to perform cooling so that the temperature of the butter does not exceed this temperature range during kneading. The temperature of the butter supplied to an ordinary filling and packaging machine is preferably in the range of 8 ° C to 12 ° C. As described above, in the present invention, the change in the mechanical energy during kneading to the thermal energy is used for the heating, and the butter is directly attached to the surface of the heating device for heating by contacting with a high-temperature object. Not in contact. Since the heat generated by such kneading is internal heat generated by the forced deformation of butter, it is different from the heat generated by heat conduction that is used in a heating device, so that a uniform temperature distribution is required. It can be carried out. In this way, the heating is performed in the kneading process, the above-mentioned contact type heating device that has the risk of melting butter is excluded from the entire refurbishing process, and the temperature control of the butter is mainly a cooling device with less risk of quality deterioration. What is done by this is a major feature of the present invention.
In this regard, the present invention is a "butter refurbishment method and apparatus".
(Unexamined-Japanese-Patent No. 3-251142) is fundamentally different.
【０００７】実験例 −２０℃に冷却された約２０ｋｇのブロックバターを、
掻取り方式の回転型粉砕装置を用い、回転数９００ｒｐ
ｍで粉砕したところ、５ｍｍから３０ｍｍ程度の大きさ
のバター粒子が得られた。この時、得られたバター粒子
の温度は約−１℃であった。即ち、粉砕装置において約
１９℃の揚温を行うことが出来た。これを異方向回転の
二軸スクリューを備えたバター供給装置に導入し、バッ
ファリング装置を経由して連続二軸装置に、その入口圧
力が約０．５ｋｇ／ｃｍ２になるように供給したとこ
ろ、給口でのバターの温度は約２℃に昇温した。このバ
ターの昇温は主にバター供給装置及びパイプ搬送におけ
る混練によるものであった。供給したバターを連続式二
軸混練装置内でバレル温度を約３℃にして冷却しながら
予備混練し、バター温度を約５℃に調整してから脱気部
に導入した。これを真空ポンプで−６００ｍｍＨｇに減
圧して弱い混練をかけながら均一に脱気した。脱気の終
了したバターはバレル温度を約３℃にして冷却しながら
混練並びに圧縮して押し出した。このようにして得られ
たバターは、出口温度が約１０℃で充填包装に適した温
度であり、空気含有量は０．１μｌ／ｇ以下で通常のブ
ロックバターの空気含有量である１．０から１０．０μ
ｌ／ｇより少なく、極めて良好であった。これを図３に
示す。また、硬度、色及び外観も良好で、特にその均質
性に優れていた。Experimental Example Approximately 20 kg of block butter cooled to −20 ° C.
Rotation speed 900 rp using scraping type rotary crusher
When pulverized with m, butter particles having a size of about 5 mm to 30 mm were obtained. At this time, the temperature of the obtained butter particles was about -1 ° C. That is, it was possible to raise the temperature at about 19 ° C. in the pulverizer. This was introduced into a butter feeder equipped with twin-screws that rotate in different directions, and was fed through a buffering device to a continuous twin-screw device so that the inlet pressure would be approximately 0.5 kg / cm 2. The butter temperature at the inlet increased to about 2 ° C. The temperature rise of this butter was mainly due to the kneading in the butter feeder and the pipe transportation. The supplied butter was pre-kneaded while being cooled in a continuous twin-screw kneader at a barrel temperature of about 3 ° C., the butter temperature was adjusted to about 5 ° C., and then introduced into the degassing section. This was depressurized to -600 mmHg with a vacuum pump and uniformly degassed with weak kneading. The deaerated butter was kneaded and compressed and extruded while the barrel temperature was kept at about 3 ° C. while cooling. The butter thus obtained had an outlet temperature of about 10 ° C., a temperature suitable for filling and packaging, and an air content of 0.1 μl / g or less, which is an air content of a normal block butter of 1.0. To 10.0μ
It was less than 1 / g and was extremely good. This is shown in FIG. The hardness, color, and appearance were also good, and the homogeneity was particularly excellent.
【０００８】[0008]
【発明の効果】改装工程におけるバターの温度制御は品
質管理の上で最も重要な因子であるが本発明によれば最
終温度でなく全改装工程中の温度管理がなされ、改装前
のバター物性を変化させずに維持し、かつ迅速で衛生的
な、又低コストのバターの改装方法が提供される。The temperature control of butter in the refurbishment process is the most important factor in quality control, but according to the present invention, the temperature control during the entire refurbishment process is performed instead of the final temperature, and the physical properties of the butter before the refurbishment are improved. A method of refurbishing butter is provided that remains unchanged and is quick, hygienic, and low cost.
【図面の簡単な説明】[Brief description of drawings]
【図１】本発明バター改装装置の説明図FIG. 1 is an explanatory view of a butter remodeling device of the present invention.
【図２】バターの損失弾性係数の温度変化を示す図FIG. 2 is a diagram showing a temperature change of loss elastic modulus of butter.
【図３】バター中の空気含有量を示す図FIG. 3 is a diagram showing the air content in butter.
【符号の説明】 １ 供給装置 ２ 混練装置 ３ 供給パイプ ４ バッファリング装置 ５ バレル ６ スクリュー ７ 連続式二軸混練装置 ８ 開口脱気穴 ９ 真空ポンプ １０ 真空度調節弁 １１ ジャケット １２ 冷却装置 １３ 脱気装置 １４ バター供給口 １５ バター排出口[Explanation of symbols] 1 feeding device 2 kneading device 3 feeding pipe 4 buffering device 5 barrel 6 screw 7 continuous biaxial kneading device 8 opening degassing hole 9 vacuum pump 10 vacuum control valve 11 jacket 12 cooling device 13 degassing Equipment 14 Butter supply port 15 Butter discharge port
Claims (6)
がら混練し、更に混練によるバター内の内部発熱によっ
て揚温し、かつ冷却操作によって温度を一定範囲内に制
御しながら混練並びに圧縮しながら押し出すことを特徴
とするバターの改装方法。1. Butter particles in a low temperature state are kneaded while being deaerated, further heated by internal heat generation in the butter by kneading, and kneaded and compressed while controlling the temperature within a certain range by a cooling operation. A method of refurbishing butter characterized by extruding while.
給装置と、混練しながら脱気する脱気装置と、脱気した
バターを混練によるバター内の内部発熱によって揚温
し、かつ冷却操作によって温度を一定範囲内に制御しな
がら混練並びに圧縮を行って押し出す混練装置から成る
バターの改装装置。2. A supply device for supplying butter particles in a low temperature state, a degassing device for degassing while kneading, a degassing butter is heated by internal heat generation in the butter by kneading, and a cooling operation is performed. A butter remodeling device consisting of a kneading device that extrudes after kneading and compressing while controlling the temperature within a certain range.
が異方向に回転する連続式二軸押し出し装置を用いる請
求項（２）記載のバターの改装装置。3. The butter remodeling device according to claim 2, wherein a continuous twin-screw extruder having a screw rotating in different directions is used as a device for supplying butter particles.
練装置と、該開口部から空気を除去する真空ポンプと、
該開口部内の真空度を調節するための真空度調節弁から
成る脱気装置を用いる請求項（２）記載のバターの改装
装置。4. A continuous biaxial kneading device having a barrel having an opening, and a vacuum pump for removing air from the opening.
The remodeling device for butter according to claim (2), wherein a deaeration device comprising a vacuum control valve for controlling the vacuum in the opening is used.
混練装置を用いる請求項（２）記載のバターの改装装
置。5. The butter refurbishing apparatus according to claim 2, wherein a continuous biaxial kneading device having a cooling device is used as the kneading device.
に、脱気装置の入口におけるバターの供給流量及び供給
圧力を制御するための流量・圧力制御装置を有する請求
項（２）記載のバターの改装装置。6. A flow rate / pressure control device for controlling the supply flow rate and supply pressure of butter at the inlet of the deaerator between the butter particle feeder and the deaerator. Butter refurbishing equipment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5170232A JP2816297B2 (en) | 1993-07-09 | 1993-07-09 | Butter refurbishment method and apparatus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5170232A JP2816297B2 (en) | 1993-07-09 | 1993-07-09 | Butter refurbishment method and apparatus |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0723709A true JPH0723709A (en) | 1995-01-27 |
| JP2816297B2 JP2816297B2 (en) | 1998-10-27 |
Family
ID=15901121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5170232A Expired - Lifetime JP2816297B2 (en) | 1993-07-09 | 1993-07-09 | Butter refurbishment method and apparatus |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2816297B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USD954386S1 (en) | 2018-08-22 | 2022-06-14 | Land O'lakes, Inc. | Butter stick |
| USD962586S1 (en) | 2018-08-22 | 2022-09-06 | Land O'lakes, Inc. | Butter stick |
| USD978478S1 (en) | 2019-05-10 | 2023-02-21 | Land O'lakes, Inc. | Butter stick |
| USD1010972S1 (en) | 2019-11-12 | 2024-01-16 | Land O'lakes, Inc. | Butter stick |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265432A (en) * | 1988-11-07 | 1990-10-30 | Verband Nordostschweizer Kaeserei & Milch Genossenschaft | Making of low fat butter with spreadability |
| JPH03251142A (en) * | 1990-03-01 | 1991-11-08 | Snow Brand Milk Prod Co Ltd | Method and apparatus for modifying butter |
-
1993
- 1993-07-09 JP JP5170232A patent/JP2816297B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02265432A (en) * | 1988-11-07 | 1990-10-30 | Verband Nordostschweizer Kaeserei & Milch Genossenschaft | Making of low fat butter with spreadability |
| JPH03251142A (en) * | 1990-03-01 | 1991-11-08 | Snow Brand Milk Prod Co Ltd | Method and apparatus for modifying butter |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| USD954386S1 (en) | 2018-08-22 | 2022-06-14 | Land O'lakes, Inc. | Butter stick |
| USD962586S1 (en) | 2018-08-22 | 2022-09-06 | Land O'lakes, Inc. | Butter stick |
| USD995028S1 (en) | 2018-08-22 | 2023-08-15 | Land O'lakes, Inc. | Butter stick |
| USD978478S1 (en) | 2019-05-10 | 2023-02-21 | Land O'lakes, Inc. | Butter stick |
| USD1015677S1 (en) | 2019-05-10 | 2024-02-27 | Land O'lakes, Inc. | Butter stick |
| USD1010972S1 (en) | 2019-11-12 | 2024-01-16 | Land O'lakes, Inc. | Butter stick |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2816297B2 (en) | 1998-10-27 |
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