JPH07270398A - Method and apparatus for measuring content of air in plastic oils and fats - Google Patents
Method and apparatus for measuring content of air in plastic oils and fatsInfo
- Publication number
- JPH07270398A JPH07270398A JP6061127A JP6112794A JPH07270398A JP H07270398 A JPH07270398 A JP H07270398A JP 6061127 A JP6061127 A JP 6061127A JP 6112794 A JP6112794 A JP 6112794A JP H07270398 A JPH07270398 A JP H07270398A
- Authority
- JP
- Japan
- Prior art keywords
- air
- butter
- sample
- pressure
- fat
- 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.)
- Withdrawn
Links
- 238000000034 method Methods 0.000 title claims description 43
- 235000014593 oils and fats Nutrition 0.000 title abstract description 7
- 235000014121 butter Nutrition 0.000 claims abstract description 72
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims description 37
- 239000003925 fat Substances 0.000 claims description 36
- 235000019197 fats Nutrition 0.000 claims description 36
- 235000019198 oils Nutrition 0.000 claims description 34
- 235000013310 margarine Nutrition 0.000 claims description 8
- 239000003264 margarine Substances 0.000 claims description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 238000002844 melting Methods 0.000 abstract description 4
- 230000008018 melting Effects 0.000 abstract description 4
- 239000004519 grease Substances 0.000 abstract description 2
- 239000000523 sample Substances 0.000 description 32
- 238000005259 measurement Methods 0.000 description 22
- 150000002978 peroxides Chemical class 0.000 description 8
- 239000002253 acid Substances 0.000 description 7
- 238000000691 measurement method Methods 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 5
- 229910052740 iodine Inorganic materials 0.000 description 5
- 239000011630 iodine Substances 0.000 description 5
- 238000012937 correction Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000009530 blood pressure measurement Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- -1 spreads Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、バター、マーガリン、
スプレッドあるいは動物性及び植物性の可塑性油脂にお
いて、その硬度、展延性、酸価及び過酸化物価などの品
質に影響を与える可塑性油脂中の空気の迅速かつ高精度
な測定法及び装置に関するものである。The present invention relates to butter, margarine,
The present invention relates to a rapid and highly accurate measuring method and apparatus for air in plastic oils and fats that affect quality such as hardness, spreadability, acid value and peroxide value in spreads or animal and vegetable plastic oils and fats. .
【０００２】[0002]
【従来の技術】一般に可塑性油脂であるバターの硬度や
展延性は、バターの不飽和脂肪酸の二重結合の数に比例
するヨウ素価に依存し、ヨウ素価の値が大きくなると硬
度や展延性が減少する傾向にあり、このヨウ素価は原料
乳成分（冬期に小さく、夏期に大きい）に影響される。
また、バターの硬度や展延性は、同じ原料乳成分であっ
てもバター製造機の違いによっても変化するが、この原
因の一つとしてバター中の空気の影響がある。バター中
の空気は、硬度や展延性などの物性に影響を与え、空気
含有量が増加すると硬度や展延性が減少し（Ｓ．Ｇｕｐ
ｔａ，Ｊ．Ｍ．Ｄｅｍａｎ：Ｍｉｌｃｈｗｉｓｓｅｎｓ
ｃｈａｆｔ，４０（６），３２１（１９８５））、特に
製菓、製パイ用として用いる場合、その適性が著しく損
なわれる。また、バターにできるホールあるいは微細な
ホールはバター組織を不均一にし、バターが本来もつ口
当たりの滑らかさがなくなり脆くなる。更に、冷蔵保存
中においてバターの保存状態が悪いと、酸化により遊離
脂肪酸を生成して酸価を上昇させたり、酸化の初期に過
酸化物を生成して過酸化物価を上昇させたりして、バタ
ー脂質を劣化させるが、バター中の空気は、冷蔵保存中
にバター脂質の酸化を促進させ脂質を劣化させる。その
ためバター製造工程において、バターを−３００〜−６
００ｍｍＨｇ程度の減圧下の状態にして、バター中の空
気をできる限り除去している。特に、脱気度合いが高く
（空気含有量が１０μｌ／ｇ以下）、かつヨウ素価が小
さいバターは、製菓、製パイ適性に優れた硬度及び展延
性を持ち、製菓、製パイの原料に使用されている。この
ようにバター中の空気は、バターの硬度、展延性、酸価
及び過酸化物価に影響を与え、また、バター製造機の運
転状況を知る上で重要な指標の一つであり、バター中の
空気含有量の確認は不可避となっている。2. Description of the Related Art Generally, the hardness and spreadability of butter, which is a plastic fat, depends on the iodine value, which is proportional to the number of double bonds of unsaturated fatty acid of butter, and the hardness and spreadability increase as the iodine value increases. The iodine value tends to decrease, and the iodine value is influenced by the raw milk components (small in winter and large in summer).
Further, the hardness and spreadability of butter change depending on the difference in the butter making machine even with the same raw material milk component, but one of the causes is the influence of air in the butter. The air in the butter affects physical properties such as hardness and ductility, and as the air content increases, the hardness and ductility decrease (S. Gup.
ta, J .; M. Deman: Milchwissens
chaft, 40 (6), 321 (1985)), especially when used for confectionery and pie making, its suitability is significantly impaired. Also, holes that can be made into butter or fine holes make the butter structure non-uniform, and the original smoothness of the mouth feel of the butter is lost, making it brittle. Furthermore, if the butter is poorly stored during refrigerated storage, it may generate free fatty acids due to oxidation to increase the acid value, or generate peroxide at the early stage of oxidation to increase the peroxide value, Although the butter lipid is deteriorated, the air in the butter accelerates the oxidation of the butter lipid during storage under refrigeration and deteriorates the lipid. Therefore, in the butter manufacturing process, the butter is -300 to -6.
Air in the butter is removed as much as possible under a reduced pressure of about 00 mmHg. In particular, butter, which has a high degree of deaeration (air content is 10 μl / g or less) and has a small iodine value, has hardness and spreadability that are excellent for confectionery and pie making, and is used as a raw material for confectionery and pie making. ing. In this way, the air in butter affects the hardness, spreadability, acid value and peroxide value of butter, and is one of the important indicators to know the operating condition of the butter making machine. It is unavoidable to check the air content of.
【０００３】バターの空気含有量の測定は、従来の測定
法では、片側が密閉できかつ目盛り付のＵ字型をしたＵ
字管を使用し、試料となるバター数グラムをこのＵ字管
の小タンク内で溶解し、バター中の空気を気泡にしてバ
ター脂から分離させ、小タンク内に浮上させた気泡を手
作業で溶解Ｕ字管を傾けながらＵ字部を通過させ、大気
開放になっている直管部に誘導して外部へ除去し、減少
した体積と試料の重量からバターの空気含有量を決定し
ていた。この従来の測定法では、測定時間が１検体当た
り最小で約１時間必要であり、同時に数検体を測定した
場合、Ｕ字管内の空気の除去に時間がかかり、数倍の測
定時間が必要であった。そのため測定が効率的でなく、
多数の試料では測定に長時間を必要とし、また、空気含
有量が比較的大きな場合、空気がＵ字管の壁面に付着
し、空気の除去に時間を要するとともに、除去の際に誤
差が生じやすかった。また、Ｕ字管の最小目盛りが５μ
ｌであるため、従来の測定法では、目盛りを読み取る際
にも誤差が生じやすかった。特に試料の空気含有量が１
０μｌ／ｇ以下の小さい場合には、仮に１ｇの試料を使
用すると１０μｌ以下の目盛りを読むことになり、使用
できる試料も数グラム程度なので目盛りの読み値も数倍
にしかならず、測定精度に限界があった。このようにバ
ターの硬度、展延性、酸価及び過酸化物価の品質に影響
を与えるバター中の空気含有量の測定法として、迅速か
つ高精度な測定法がなかった。また、バターと同様にマ
ーガリンやスプレッドあるいは動物性油脂、植物性油脂
などの可塑性油脂についても、迅速かつ高精度な測定法
がなかった。According to the conventional measuring method, the air content of butter is measured by a U-shaped U-shaped one side that can be sealed and has a scale.
Using a letter tube, dissolve several grams of butter as a sample in the small tank of this U-shaped tube, and make the air in the butter into bubbles to separate it from butter fat, and manually raise the bubbles that float in the small tank. The tilted melting U-tube is passed through the U-shape, and it is guided to a straight pipe that is open to the atmosphere and removed to the outside. The air content of butter is determined from the reduced volume and sample weight. It was This conventional measurement method requires a minimum measurement time of about 1 hour per sample, and when several samples are measured at the same time, it takes time to remove the air in the U-shaped tube and several times the measurement time is required. there were. Therefore, the measurement is not efficient,
A large number of samples require a long time for measurement, and when the air content is relatively large, air adheres to the wall of the U-shaped tube, and it takes time to remove the air and an error occurs during the removal. It was easy. Also, the minimum scale of the U-shaped tube is 5μ
Since it is l, in the conventional measuring method, an error was likely to occur even when reading the scale. Especially the air content of the sample is 1
In the case of 0 μl / g or less, if a sample of 1 g is used, a scale of 10 μl or less will be read, and since the usable sample is about several grams, the read value of the scale must be several times, and the measurement accuracy is limited. there were. As described above, there is no rapid and highly accurate measuring method for measuring the air content in butter that affects the hardness, spreadability, acid value and peroxide value of butter. Further, similar to butter, there is no rapid and highly accurate measuring method for margarine, spreads, or plastic oils and fats such as animal oils and vegetable oils.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、バター、マ
ーガリン、スプレッドあるいは動物性油脂や植物性油脂
の可塑性油脂の硬度、展延性、酸価及び過酸化物価に影
響を与える可塑性油脂中の空気含有量の測定法及び装置
に関するもので、従来行われていた測定法の煩雑な操作
の簡略化による測定時間の短縮及び測定精度の向上を目
的としている。DISCLOSURE OF THE INVENTION The present invention is directed to butter, margarine, spread or air in plastic fats and oils which affects hardness, spreadability, acid value and peroxide value of plastic fats and oils such as animal fats and vegetable fats and oils. The present invention relates to a content measuring method and apparatus, and aims to shorten the measuring time and improve the measuring accuracy by simplifying the complicated operation of the conventional measuring method.
【０００５】[0005]
【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、次のような可塑性油脂の空気含有量
の測定法及び装置を提供するものである。すなわち、空
気を含有する可塑性油脂塊を空気が散逸しないように加
熱溶解し、これを一定圧力まで減圧して気泡を膨張させ
た場合の気泡の体積変化から、あるいは気泡の膨張に伴
う体積変化が一定量になるように減圧させた場合の減圧
度から、可塑性油脂塊中の空気含有量を決定することを
特徴とする可塑性油脂の空気含有量の測定法であり、空
気を含有する可塑性油脂が、バター、マーガリン、スプ
レッドあるいは動物性油脂や植物性油脂であって、この
測定法を実施する装置として次のような装置を用いるも
のである。すなわち、空気を含有する可塑性油脂を溶解
する装置として片側が密閉でき、かつ目盛り付のＵ字型
をしたＵ字管と、該Ｕ字管の管部先端に連結し、内部を
減圧する装置としての真空ポンプと、Ｕ字管内部の減圧
度を計測する装置としての真空計とから構成された可塑
性油脂の空気含有量の測定装置である。バターなどの可
塑性油脂の空気含有量の測定法に関しては従来は可塑性
油脂中の空気を除去し、除去後の体積変化を測定するこ
とで空気含有量を決定することが一般的であったが、本
発明では気泡の膨張による体積変化を利用し、気泡を除
去せずに可塑性油脂の空気含有量を測定することを特徴
としている。しかして空気含有量が比較的小さい試料や
大きい試料を扱う場合、体積変化の読み値を拡大、ある
いは縮小し、体積変化をある一定量にすることで５、１
０μｌなどの区切りのよい溶解Ｕ字管の目盛りを読むこ
とを可能とし、測定精度を上げることを特徴としてい
る。In order to achieve the above objects, the present invention provides the following measuring method and apparatus for the air content of plastic fats and oils. That is, the plastic oil and fat mass containing air is heated and melted so that the air does not dissipate, and the volume change of the bubbles when expanding the bubbles by depressurizing this to a certain pressure causes the volume change due to the expansion of the bubbles. From the degree of pressure reduction when decompressed to a certain amount, is a method for measuring the air content of a plastic fat or oil, characterized by determining the air content in the plastic fat mass, plastic oil containing air is , Butter, margarine, spreads, animal fats and oils and vegetable fats and oils, and the following device is used as a device for carrying out this measuring method. That is, as a device that dissolves plastic oil and fat containing air, a device that can be sealed on one side and that has a U-shaped tube with a U-shaped scale and a tip of the U-shaped tube to decompress the inside Is a vacuum pump and a vacuum gauge as a device for measuring the degree of pressure reduction inside the U-shaped tube. Regarding the method of measuring the air content of plastic fats and oils such as butter, it was customary to remove the air in the plastic fats and oils and determine the air content by measuring the change in volume after the removal. The present invention is characterized in that the air content of the plastic fat is measured without removing the bubbles by utilizing the volume change due to the expansion of the bubbles. Therefore, when handling samples with relatively small or large air contents, the reading of volume change is enlarged or reduced to make the volume change a certain amount.
It is possible to read the scale of the melting U-shaped tube such as 0 μl that is well separated and is characterized by improving the measurement accuracy.
【０００６】[0006]
【作用】可塑性油脂を空気が散逸しないように加熱溶解
し気泡の膨張における体積変化を利用し、気泡を除去せ
ずに可塑性油脂中の空気含有量を測定するものである。The function of the present invention is to measure the air content in a plastic oil / fat without removing the air bubbles by heating and melting the plastic oil / fat so that the air does not dissipate and utilizing the volume change due to the expansion of the air bubbles.
【０００７】以下、本発明の可塑性油脂中の空気含有量
の測定方法について具体的に説明する。本発明では、可
塑性油脂としてバターについて説明するが、マーガリン
やスプレッドの可塑性油脂、動物性の可塑性油脂として
の牛脂、豚脂、あるいは植物性の可塑性油脂としてのパ
ーム油、ヤシ油、カカオ脂に適用できるものである。油
脂中の空気は油脂劣化の指標である酸価や過酸化物価に
影響を与え、空気含有量の増加により、油脂劣化を速め
るものであり、更に油脂中の空気は硬度や展延性につい
ても影響を与えるものであるが、これらは主にバターや
マーガリンあるいはスプレッドの評価項目である。本発
明では図１に示すような試料温度を２０℃及び５０℃に
それぞれ調整する恒温槽（６）（７）、Ｕ字管内部を減
圧状態にするための真空ポンプ（１）、圧力測定用の真
空計（２）、圧力調整用のバルブ（３）、及び空気を含
有する可塑性油脂を溶解する装置としての、片側が密封
できかつ目盛り付のＵ字型をしたＵ字管（４）から構成
される装置で測定が可能である。Ｕ字管の目盛りは直管
部に０〜１４００μｌ程度まで５μｌ間隔で目盛りが表
示してある。又恒温槽は試験研究用に使用されている一
般的なものでもよく、例えばタイティック（株）製Trev
moMinder、Mini-80 が用いられ、Ｕ字管は本発明の測定
法の条件を満たせばどのような構造でもよい。以上のも
のは気泡の膨張による体積変化を利用し、気泡を除去せ
ずに可塑性油脂中の空気含有量を測定することができる
もので可塑性油脂中の気泡を膨張させるための装置であ
る。The method for measuring the air content in the plastic fat or oil of the present invention will be specifically described below. In the present invention, butter will be described as a plastic oil and fat, but it is applied to plastic oil and fat of margarine and spread, beef tallow as animal plastic oil and fat, pig oil, or palm oil as vegetable plastic oil and fat, coconut oil, and cocoa butter. It is possible. The air in oils and fats affects the acid value and peroxide value, which are indicators of oil and fat deterioration, and accelerates oil and fat deterioration by increasing the air content.Furthermore, the air in oils and fats also affects hardness and spreadability. These are mainly butter, margarine or spread evaluation items. In the present invention, a constant temperature chamber (6) (7) for adjusting the sample temperature to 20 ° C. and 50 ° C. respectively as shown in FIG. 1, a vacuum pump (1) for depressurizing the inside of the U-shaped tube, a pressure measurement From the U-shaped tube (4) with one side sealed and graduated as a vacuum gauge (2), a valve (3) for pressure adjustment, and a device for dissolving plastic oil containing air. It is possible to measure with the configured device. The scale of the U-shaped pipe is displayed on the straight pipe portion at intervals of 5 μl up to about 0 to 1400 μl. The constant temperature bath may be a general one used for testing and research, for example, Trev manufactured by Tytic Co., Ltd.
moMinder and Mini-80 are used, and the U-shaped tube may have any structure as long as it satisfies the conditions of the measuring method of the present invention. The above is a device for expanding the bubbles in the plastic oil and fat, which can measure the air content in the plastic oil and fat without removing the bubbles by utilizing the volume change due to the expansion of the bubbles.
【０００８】以下、可塑性油脂としてのバターについて
本発明による空気含有量の測定法を説明すると、先ずバ
ターから試料を数グラム採取し、重量を測定する。次い
で冷却した脱気水をＵ字管の小タンクの中に入れ、約５
℃に冷却した試料に７０％以上のアルコールを噴霧し
て、表面の気泡を取り除いてからＵ字管の小タンクの中
に入れ密封する。その際、Ｕ字管の蓋にグリースを塗布
し、空気が混入しないように完全に密封する。そして上
記において、気泡とは試料の表面に付着する気泡であ
り、冷却水の入ったＵ字管の小タンクに試料をいれる際
に試料にアルコールを噴霧することで表面張力を減少さ
せ、気泡の混入を防いでいるものである。また、冷却す
るのはバターなどの可塑性油脂は付着性が強くＵ字型の
入口部内壁に付着し易く、昇温したバターを用いた場合
は、著しく作業性が悪くなる。更に、試料が調整中に溶
解すると空気が抜け、正確な空気含有量の測定ができな
くなるので試料を冷却するのである。The method for measuring the air content according to the present invention for butter as a plastic fat will be described below. First, several grams of a sample is taken from the butter and the weight is measured. Then put the cooled degassed water in a small U-tube,
70% or more of alcohol is sprayed on the sample cooled to ℃ to remove air bubbles on the surface, and then the sample is put into a small tank of U-shaped tube and sealed. At that time, grease is applied to the lid of the U-shaped tube and completely sealed so that air is not mixed therein. And, in the above, the bubbles are bubbles attached to the surface of the sample, and when the sample is put in a small tank of a U-shaped tube containing cooling water, alcohol is sprayed on the sample to reduce the surface tension, It prevents the mixture. In addition, the plastic oil and fat such as butter that is cooled has a strong adhesiveness and is easily attached to the inner wall of the U-shaped inlet portion, and when the heated butter is used, the workability is significantly deteriorated. Furthermore, if the sample dissolves during preparation, air will escape, and accurate measurement of the air content will not be possible, so the sample is cooled.
【０００９】次にＵ字管を約５０℃の恒温槽（７）に入
れてバターを溶解し、減圧して試料中の空気を水中に出
す。続いてバター、水及び空気が分離した試料を約２０
℃の恒温槽（６）で冷却する。そして、Ｕ字管を水平に
した状態で、初期目盛りと恒温槽の温度を測定する。更
に水平な状態で絶対圧力約１５０〜１６０Ｔｏｒｒの範
囲内で減圧を行い、減圧状態の目盛りと圧力を測定す
る。また、空気含有量が比較的小さい試料や、大きい試
料の場合は、体積変化の読み値を拡大、あるいは縮小す
るため、減圧度合いを調整する。したがって、本発明に
かかる測定法では、試料の重量、減圧状態と標準状態の
体積変化、温度及び圧力からバターの空気含有量を求め
る。ここで本発明にかかる測定法では標準状態を、圧力
７６０Ｔｏｒｒ、温度２０℃とした。尚、約５０℃及び
約２０℃の恒温槽におけるＵ字管内の水及びバターの昇
温、冷却については、図２に示すように水及びバターを
昇温する場合、Ｕ字管内の水の温度は約４分で５０℃に
上昇し、バターも約２分で溶解し、水同様約４分で５０
℃に上昇する。また、図３に示すように５０℃の水及び
バターを冷却した場合、Ｕ字管内の試料溶液の温度は約
５分で２０℃付近まで冷却される。よって、５０℃の恒
温槽で溶解したバターを約２０℃に冷却する場合におい
ても５分以内で充分であり、恒温槽の温度を試料の温度
とすることができる。従って、本発明にかかる測定法は
１検体あたり、バターの溶解及び冷却をあわせて約１０
分、全体の測定時間が約２０分で充分可能であり、ま
た、検体数が増加してもＵ字管の昇温、冷却を同時に行
うことができ、従来の測定法よりも測定時間が大幅に短
縮できる。また、本発明にかかる測定法によるバターの
空気含有量の算出は、標準状態と減圧状態の体積、圧力
変化、温度及びバターの重量から、次式より求めること
ができる。 ここで、Ａはバター１ｇ中の空気含有量［μｌ／ｇ］、
Ｐは絶対圧力［Ｔｏｒｒ］、Ｔは温度［Ｋ］、ΔＶは標
準状態と減圧状態の体積変化量［μｌ］、Ｗはバターの
重量［ｇ］、Ｐ0 は標準状態の圧力［Ｔｏｒｒ］、Ｔ0
は減圧状態の温度［Ｋ］、Ｆ（Ｔ0 ）及びＦ（Ｔ）は標
準状態及び減圧状態の水の蒸気圧［Ｔｏｒｒ］（日本機
械学会編：伝熱工学資料、改訂第４版、ｐ３３１（１９
８６））を示す。尚、式（１）から標準状態におけるバ
ター中の空気の体積は、減圧状態の圧力と体積変化量の
関数として示すことができ、減圧度を上げるほど体積変
化量の読みが大きくとれるが、あまり上げると試料中の
水の蒸発が大きくなったり、圧力の測定精度が問題とな
る。実際のバターでは空気含有量が０〜１００μｌ／ｇ
程度なので、ΔＶの増幅率を約５倍とし、減圧状態の圧
力Ｐを１５０〜１６０Ｔｏｒｒ程度が最適である。Next, the U-shaped tube is placed in a constant temperature bath (7) at about 50 ° C. to melt the butter and decompress to release the air in the sample into water. Then about 20 samples of butter, water and air are separated.
Cool in a constant temperature bath (6) at ℃. Then, with the U-tube horizontal, the initial scale and the temperature of the constant temperature bath are measured. Further, in a horizontal state, decompression is performed within an absolute pressure range of about 150 to 160 Torr, and the scale and pressure in the decompressed state are measured. Further, in the case of a sample having a relatively small air content or a sample having a large air content, the degree of pressure reduction is adjusted in order to enlarge or reduce the reading of volume change. Therefore, in the measuring method according to the present invention, the air content of butter is obtained from the weight of the sample, the volume change between the reduced pressure state and the standard state, the temperature and the pressure. Here, in the measuring method according to the present invention, the standard state was a pressure of 760 Torr and a temperature of 20 ° C. In addition, regarding the temperature rise and cooling of the water and butter in the U-shaped tube in the constant temperature bath of about 50 ° C. and about 20 ° C., when raising the temperature of the water and butter as shown in FIG. Rises to 50 ° C in about 4 minutes, butter also dissolves in about 2 minutes, and 50 minutes in about 4 minutes like water.
Rise to ℃. Further, as shown in FIG. 3, when water and butter at 50 ° C. are cooled, the temperature of the sample solution in the U-shaped tube is cooled to around 20 ° C. in about 5 minutes. Therefore, even if the butter melted in the constant temperature bath at 50 ° C. is cooled to about 20 ° C., it is sufficient that the heating time is within 5 minutes, and the temperature of the constant temperature bath can be the temperature of the sample. Therefore, the measurement method according to the present invention includes about 10 samples including butter dissolution and cooling per sample.
The total measurement time is about 20 minutes, and even if the number of specimens increases, the U-tube can be heated and cooled at the same time. Can be shortened to Further, the calculation of the air content of butter by the measuring method according to the present invention can be obtained from the following formula from the volume in the standard state and the reduced pressure state, the pressure change, the temperature and the weight of the butter. Here, A is the air content in 1 g of butter [μl / g],
P is absolute pressure [Torr], T is temperature [K], ΔV is volume change amount [μl] between standard state and reduced pressure state, W is butter weight [g], P 0 is standard state pressure [Torr], T 0
Is the decompressed temperature [K], F (T 0 ) and F (T) are the vapor pressure [Torr] of water in the standard and decompressed states (The Japan Society of Mechanical Engineers: Heat Transfer Engineering Material, 4th revised edition, p331). (19
86)) is shown. The volume of air in the butter in the standard state can be expressed from the equation (1) as a function of the pressure in the depressurized state and the volume change amount. The higher the degree of depressurization, the larger the reading of the volume change amount can be. If it is raised, the evaporation of water in the sample becomes large, and the accuracy of pressure measurement becomes a problem. Actual butter has an air content of 0-100 μl / g
Therefore, it is optimal that the amplification factor of ΔV is about 5 times and the pressure P in the reduced pressure state is about 150 to 160 Torr.
【００１０】以下に実験例及び実施例を示す。 実験例１ 試料はイオン交換水を煮沸して脱気し、５℃以下に冷却
後、Ｕ字管に入れ、ガスクロマロトグラフィーや液体ク
ロマトグラフィーの試料注入用に使用されているマイク
ロシリンジで２〜５０μｌの空気を正確に注入し、密封
することで調製した。図４は本発明の方法における脱気
水中の空気含有量の測定結果を示し、横軸はマイクロシ
リンジで注入した空気の量、縦軸は本発明の方法におけ
る空気含有量の測定値を示している。マイクロシリンジ
で注入した空気の量と本発明による空気含有量の測定値
がほぼ等しくなった。従って、精度良く空気の量を測定
することが可能であることが判る。また、本発明の方法
では、空気の量が１０μｌ以下の試料であっても精度良
く測定することが可能であった。Experimental examples and examples will be shown below. Experimental Example 1 A sample was boiled with ion-exchanged water, degassed, cooled to 5 ° C. or lower, placed in a U-shaped tube, and then a microsyringe used for gas chromatograph or liquid chromatography sample injection. Prepared by precisely injecting 50 μl of air and sealing. FIG. 4 shows the measurement results of the air content in degassed water in the method of the present invention, the horizontal axis represents the amount of air injected by a microsyringe, and the vertical axis represents the measured value of the air content in the method of the present invention. There is. The amount of air injected with the microsyringe and the measured air content according to the invention were approximately equal. Therefore, it is understood that it is possible to measure the amount of air with high accuracy. Further, according to the method of the present invention, it was possible to accurately measure even a sample having an air amount of 10 μl or less.
【００１１】実験例２ 試料として０．２〜８０μｌの空気を注入した水を使用
し、本発明の方法で測定した後、同じ試料を使用して従
来の測定法で測定した。その結果を表１に示した。Experimental Example 2 As a sample, water into which 0.2 to 80 μl of air was injected was used, and after the measurement according to the method of the present invention, the same sample was used and measured according to the conventional measuring method. The results are shown in Table 1.
【表１】 この結果から、本発明の方法と従来の測定法の測定値は
ほぼ等しくなったが、Ｕ字管の最小目盛りが５μｌであ
るため、特に１０μｌ以下の測定では、測定値に差が見
られ、本発明の方法の測定精度が良くなった。また、従
来の測定法では、空気含有量が１０μｌ以上になると、
気泡が大きくなり、Ｕ字管の管（径約２ｍｍ）から空気
を除去するために、１検体当たりの時間で約１０分必要
であったが、本発明の方法ではその作業がなく、検体数
が増加しても効率的に測定が可能であり、従来の測定法
での測定時間が約１時間必要であったのに対して、本発
明の方法では約２０分で可能であった。[Table 1] From this result, the measured values of the method of the present invention and the conventional measuring method were almost equal, but since the minimum scale of the U-shaped tube was 5 μl, there was a difference in the measured values especially in the measurement of 10 μl or less, The measurement accuracy of the method of the present invention is improved. Further, in the conventional measuring method, when the air content is 10 μl or more,
It took about 10 minutes per sample to remove air from the U-shaped tube (diameter of about 2 mm) due to the increase in air bubbles. It is possible to perform the measurement efficiently even if the value increases, and the measurement time of the conventional measurement method was about 1 hour, whereas the measurement of the method of the present invention was possible in about 20 minutes.
【００１２】実施例１ 試料は脱気装置のついたニーダー（森山製作所（株）、
Ｄ１−５型）で混練し、脱気処理により調製した空気含
有量の異なるバターを５種調整した。上記で調製したそ
れぞれのバターから約１ｇづつ採取し、これを５℃に冷
却後７０％のエタノールを表面に噴霧して空気を除去し
た。次に、図１に示した測定装置のＵ字管の小タンク
（５）に煮沸して脱気冷却した脱気水を入れ、更に上記
のバターをそれぞれ入れてグリースを塗布した蓋（５
ａ）で密封した。このＵ字管の小タンク（５）部を５０
℃の恒温槽（７）でバターが完全に溶解するまで加熱し
た。そしてＵ字管の管部先端に真空ポンプを接続し、吸
引してバター中の空気を水中に引き出した。続いてバタ
ー、水及び空気が分離した試料を恒温槽（６）に入れ２
０℃に冷却し、そしてＵ字管を水平にして初期目盛り値
を読み取った。更に絶対圧力１６０Ｔｏｒｒに減圧し、
減圧状態の目盛り値を読み取った。それぞれ得られた数
値を式（１）に当てはめ、バター１ｇ中の空気含有量を
算出した。また比較として従来法に従ってバター１ｇ中
の空気含有量も測定した。その結果を表２に示す。表２
に本発明の方法及び従来の測定法で測定した結果を示し
たが、バターの測定においては、２μｌ／ｇ以下の微量
な空気含有量の場合、本発明の方法と従来の測定法で差
が生じた。これは従来のＵ字管の最小単位目盛りが５μ
ｌで正確に読み取ることが不可能であるためである。し
かし、本発明の方法では空気含有量の範囲が０〜１００
μｌ／ｇであるバターを精度良く測定できることが可能
であった。Example 1 A sample was a kneader (Moriyama Seisakusho Co., Ltd.) equipped with a deaerator.
Five types of butter having different air contents prepared by deaeration were prepared by kneading with D1-5 type). About 1 g of each butter prepared above was sampled, cooled to 5 ° C., and 70% ethanol was sprayed on the surface to remove air. Then, degassed water that had been boiled and degassed and cooled was put into a small tank (5) of a U-shaped tube of the measuring device shown in FIG.
Sealed with a). 50 parts of this U-shaped small tank (5)
The mixture was heated in a thermostat (7) at 0 ° C until the butter was completely dissolved. Then, a vacuum pump was connected to the tip of the U-shaped tube, and the air in the butter was drawn into water by suction. Then, put the sample with butter, water and air separated into the thermostat (6).
Cool to 0 ° C. and level the U-tube and read the initial scale value. Furthermore, the absolute pressure is reduced to 160 Torr,
The scale value under reduced pressure was read. The obtained numerical values were applied to the formula (1) to calculate the air content in 1 g of butter. For comparison, the air content in 1 g of butter was also measured according to the conventional method. The results are shown in Table 2. Table 2
The results of measurement by the method of the present invention and the conventional measurement method are shown in Table 1. However, in the measurement of butter, in the case of a small air content of 2 μl / g or less, there is a difference between the method of the present invention and the conventional measurement method. occured. The minimum unit scale of the conventional U-shaped tube is 5μ.
This is because it is impossible to read accurately with l. However, in the method of the present invention, the air content range is 0-100.
It was possible to accurately measure the butter, which was μl / g.
【表２】 また、バターの空気含有量の測定においては、本発明の
方法の測定時間を従来の測定法に比べ１検体およそ１／
２以下に短縮することが可能で、検体数が１０検体の場
合、従来の測定法の測定時間は、空気の除去に１検体当
たり約１５分必要とすると、１８０分以上であるのに対
して、本発明の方法では２０〜３０分で測定が可能で、
検体数が増加すると本発明の方法での測定がより効率的
であった。[Table 2] In addition, in measuring the air content of butter, the measurement time of the method of the present invention is about 1 / sample compared to the conventional measurement method.
It can be shortened to 2 or less, and when the number of samples is 10, the measurement time of the conventional measurement method is 180 minutes or more, assuming that about 15 minutes per sample is required to remove air. With the method of the present invention, measurement can be performed in 20 to 30 minutes,
When the number of samples increased, the measurement by the method of the present invention was more efficient.
【００１３】[0013]
【発明の効果】本発明はバター、マーガリン、スプレッ
ドあるいは動物性及び植物性の可塑性油脂において、そ
の硬度、展延性、酸価及び過酸化物価などの品質に影響
を与え、また、製造機の運転状況を知る上で重要な指標
の一つである可塑性油脂中の空気含有量を容易に測定で
きる方法及び装置であって、特に可塑性油脂の空気含有
量を迅速、かつ高精度に測定する場合に大きな効果がえ
られる。INDUSTRIAL APPLICABILITY The present invention affects the quality such as hardness, spreadability, acid value and peroxide value of butter, margarine, spread or animal and vegetable plastic fats and oils, and also operates the production machine. A method and an apparatus that can easily measure the air content in a plastic oil or fat, which is one of the important indicators for knowing the situation, especially when measuring the air content of a plastic oil or fat quickly and with high accuracy. Great effect can be obtained.
【図１】本発明にかかる装置構成図FIG. 1 is a device configuration diagram according to the present invention.
【図２】Ｕ字管内の水とバターの昇温曲線図[Fig. 2] Temperature rise curve diagram of water and butter in U-shaped tube
【図３】Ｕ字管内の水とバターの冷却曲線図FIG. 3 is a cooling curve diagram of water and butter in a U-shaped tube.
【図４】本発明の方法における脱気水中の空気含有量の
測定結果図FIG. 4 is a measurement result diagram of the air content in degassed water in the method of the present invention.
１ 真空ポンプ ２ 真空計 ３ 圧力調整バルブ ４ Ｕ字管 ５ 脱気水及びバター ６ ２０℃の恒温槽 ７ ５０℃の恒温槽 1 Vacuum pump 2 Vacuum gauge 3 Pressure adjustment valve 4 U-shaped tube 5 Degassed water and butter 6 20 ° C constant temperature bath 7 50 ° C constant temperature bath
─────────────────────────────────────────────────────
─────────────────────────────────────────────────── ───
【手続補正書】[Procedure amendment]
【提出日】平成６年４月１日[Submission date] April 1, 1994
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】図面[Document name to be corrected] Drawing
【補正対象項目名】図１[Name of item to be corrected] Figure 1
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【図１】 [Figure 1]
【手続補正２】[Procedure Amendment 2]
【補正対象書類名】図面[Document name to be corrected] Drawing
【補正対象項目名】図４[Name of item to be corrected] Fig. 4
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【図４】 [Figure 4]
Claims (3)
逸しないように加熱溶解し、これを一定圧力まで減圧し
て気泡を膨張させた場合の気泡の体積変化から、あるい
は気泡の膨張に伴う体積変化が一定量になるように減圧
させた場合の減圧度から、可塑性油脂塊中の空気含有量
を決定することを特徴とする可塑性油脂の空気含有量の
測定法。1. A plastic oil / fat mass containing air is melted by heating so as not to dissipate the air, and this is decompressed to a certain pressure to expand the bubbles, resulting from the volume change of the bubbles or with the expansion of the bubbles. A method for measuring the air content of a plastic oil or fat, which comprises determining the air content in a lump of plastic oil or fat from the degree of pressure reduction when the volume change is reduced to a constant amount.
マーガリン、スプレッドあるいは動物性油脂及び植物性
油脂である請求項１記載の空気含有量の測定法。2. A plastic oil / fat containing air comprises butter,
The method for measuring the air content according to claim 1, which is margarine, spread, animal fats and oils or vegetable fats and oils.
置として片側が密閉でき、かつ目盛り付のＵ字型をした
Ｕ字管と該Ｕ字管の管部先端に連結し、内部を減圧する
装置としての真空ポンプと、Ｕ字管内部の減圧度を計測
する装置としての真空計とから構成されることを特徴と
する可塑性油脂の空気含有量の測定装置。3. A device for dissolving plastic oil and fat containing air, which can be sealed on one side and is connected to a U-shaped tube having a U-shaped scale and a tip of the U-shaped tube to reduce the pressure inside. An apparatus for measuring an air content of a plastic oil, comprising a vacuum pump as an apparatus and a vacuum gauge as an apparatus for measuring the degree of pressure reduction inside a U-shaped tube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6061127A JPH07270398A (en) | 1994-03-30 | 1994-03-30 | Method and apparatus for measuring content of air in plastic oils and fats |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6061127A JPH07270398A (en) | 1994-03-30 | 1994-03-30 | Method and apparatus for measuring content of air in plastic oils and fats |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07270398A true JPH07270398A (en) | 1995-10-20 |
Family
ID=13162116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6061127A Withdrawn JPH07270398A (en) | 1994-03-30 | 1994-03-30 | Method and apparatus for measuring content of air in plastic oils and fats |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07270398A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100412557B1 (en) * | 2000-12-28 | 2003-12-31 | 현대자동차주식회사 | Aeration measuring device of head gallery |
| WO2011146001A1 (en) * | 2010-05-20 | 2011-11-24 | Delaval Holding Ab | Automatic determination of milk quality |
-
1994
- 1994-03-30 JP JP6061127A patent/JPH07270398A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100412557B1 (en) * | 2000-12-28 | 2003-12-31 | 현대자동차주식회사 | Aeration measuring device of head gallery |
| WO2011146001A1 (en) * | 2010-05-20 | 2011-11-24 | Delaval Holding Ab | Automatic determination of milk quality |
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