JPH07308152A - W/o-type emulsified oil and fat food having dividing layer and its preparation - Google Patents
W/o-type emulsified oil and fat food having dividing layer and its preparationInfo
- Publication number
- JPH07308152A JPH07308152A JP7057433A JP5743395A JPH07308152A JP H07308152 A JPH07308152 A JP H07308152A JP 7057433 A JP7057433 A JP 7057433A JP 5743395 A JP5743395 A JP 5743395A JP H07308152 A JPH07308152 A JP H07308152A
- Authority
- JP
- Japan
- Prior art keywords
- water
- oil
- nozzle
- fat food
- type emulsified
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 68
- 235000019197 fats Nutrition 0.000 claims abstract description 76
- 235000014121 butter Nutrition 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000013310 margarine Nutrition 0.000 claims abstract description 16
- 239000003264 margarine Substances 0.000 claims abstract description 16
- 239000012530 fluid Substances 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims description 142
- 235000019198 oils Nutrition 0.000 claims description 81
- 239000003925 fat Substances 0.000 claims description 74
- 239000010409 thin film Substances 0.000 claims description 26
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000014593 oils and fats Nutrition 0.000 claims description 4
- 239000000839 emulsion Substances 0.000 claims description 3
- 238000010008 shearing Methods 0.000 abstract description 6
- 230000006866 deterioration Effects 0.000 abstract description 4
- 239000010410 layer Substances 0.000 description 44
- 239000012071 phase Substances 0.000 description 16
- 238000012545 processing Methods 0.000 description 14
- 238000007796 conventional method Methods 0.000 description 6
- 238000010586 diagram Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 241001391944 Commicarpus scandens Species 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000002344 surface layer Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 239000007762 w/o emulsion Substances 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000269799 Perca fluviatilis Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 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、水の薄膜層からなる割
断面層を内部に形成している油中水型乳化油脂食品とそ
の製造方法に関するものである。この油中水型乳化油脂
食品は、冷蔵庫から取り出した直後の低温状態にある場
合でも容易に分割できるため、家庭用の食卓油脂や調理
用油脂としてあるいは業務用の原料油脂として利用性に
優れたものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a water-in-oil type emulsified oil / fat food having a split cross-section layer composed of a thin film layer of water formed therein and a method for producing the same. This water-in-oil type emulsified oil / fat food can be easily divided even when it is in a low temperature state immediately after being taken out from the refrigerator, so that it is excellent in applicability as a table oil / fat for household use or an oil / fat for commercial use. It is a thing.
【０００２】[0002]
【従来の技術】油中水型乳化油脂食品の代表的なものと
して、バター、マーガリン及びスプレッドがある。その
使用態様も各種あって、例えば家庭では料理の材料とし
ての調理用油脂、あるいはパン等に塗布する食卓用油脂
として使用されている。また業務用としては製菓・製パ
ン時に生地（ドウ）に練り込む原料油脂として使用され
ている。バターは、クリームを7 〜13℃の温度で8 時間
程度エージングした後チャーニングにより大豆程度の大
きさのバター粒を形成させ、次いでワーキングにより混
練し、均一な組織にするという方法で製造されている。
またマーガリンやスプレッドは、パーム油、サフラワー
油、大豆油、ナタネ油、ヤシ油、ラード、魚油等の動植
物油脂をそのままあるいは水素添加して硬化したものを
用いて乳化剤と共に油相を調製し、この油相と水に乳化
剤や安定剤あるいは脱脂乳や香料等の風味成分からなる
水相とを混合乳化した後ピンマシンやボテーター等によ
り急冷・混練する方法により製造される。そしてこれら
の油中水型乳化油脂食品は、配合する油脂の固体脂含有
指数（ＳＦＩ）によりハード型とソフト型に分類され、
また含有する水分量も15重量％前後から50重量％と幅広
いものである。2. Description of the Related Art Typical examples of water-in-oil type emulsified oil and fat foods include butter, margarine and spreads. There are various modes of use, and for example, at home, it is used as cooking oil or fat as a cooking material, or as table oil or fat applied to bread or the like. In addition, for commercial use, it is used as a raw material oil and fat to be kneaded into dough when making confectionery and bread. Butter is manufactured by aging the cream at a temperature of 7 to 13 ° C for about 8 hours, then forming butter grains of the size of soybeans by churning, then kneading by working to obtain a uniform texture. There is.
Further, margarine and spread, palm oil, safflower oil, soybean oil, rapeseed oil, coconut oil, lard, an oil phase together with an emulsifier prepared using hydrogenated animal and vegetable fats and oils such as fish oil, It is produced by a method in which this oil phase and water are mixed and emulsified with an emulsifier, a stabilizer, or a water phase composed of flavor components such as skim milk and flavors, and then rapidly cooled and kneaded by a pin machine, a botter, or the like. And these water-in-oil type emulsified oil and fat foods are classified into hard type and soft type by the solid fat content index (SFI) of the fats and oils to be blended,
Also, the water content is wide ranging from around 15% by weight to 50% by weight.
【０００３】上記のようにして製造された油中水型乳化
油脂食品は、使用目的に応じて種々の形態に包装され
る。例えば、家庭で使用されるハード型バターやマーガ
リンでは、112.5 g 、225 g あるいは450 g 程度の重量
に包装され、またソフト型のものではカップ型容器に25
0 g あるいは450g程度に充填される。一方製菓・製パン
等の原料として使用されるいわゆる業務用油中水型乳化
油脂食品では、20Kg、30Kg単位でフィルムを介して段ボ
ール箱等の容器に充填される。油中水型乳化油脂食品
は、保存中あるいは流通段階では、冷蔵温度（5 ℃前
後）に冷却するのが一般的である。製造直後の油中水型
乳化油脂食品は柔らかく流動状を呈しているが、冷却さ
れると、ハード型であれソフト型であれ油中水型乳化油
脂食品を構成する油脂のグリセリドが固化してその硬度
は飛躍的に高くなる。このため冷蔵庫から取り出した直
後はブロック状を呈し、これを分割したり、一部を切断
して使用するのは困難を伴うものである。特にハード型
の場合には、多くの家庭ではあらかじめ冷蔵庫から取り
出して常温下に放置し、柔らかくしてから分割使用して
いる。一方業務用の油中水型乳化油脂食品においてもあ
る程度揚温後切断装置を用いて細断して使用しているの
が現状である。The water-in-oil type emulsified oil and fat food produced as described above is packaged in various forms depending on the purpose of use. For example, hard-type butter and margarine used at home are packaged at a weight of about 112.5 g, 225 g or 450 g, and soft type is packed in a cup-shaped container.
It is filled to about 0 g or 450 g. On the other hand, in so-called water-in-oil emulsified oil and fat foods for commercial use, which are used as raw materials for confectionery and bread making, 20 Kg and 30 Kg units are filled in a container such as a corrugated box through a film. Water-in-oil type emulsified oil and fat foods are generally cooled to a refrigerating temperature (around 5 ° C) during storage or during distribution. Immediately after production, the water-in-oil emulsified oil / fat food is soft and fluid, but when cooled, the glyceride of the fat / oil constituting the water-in-oil emulsified oil / fat food, whether hard or soft, is solidified. Its hardness increases dramatically. Therefore, it has a block shape immediately after being taken out from the refrigerator, and it is difficult to divide the block or to cut a part thereof for use. In particular, in the case of the hard type, many households take it out of the refrigerator in advance and leave it at room temperature to soften it before using it separately. On the other hand, the water-in-oil type emulsified oil and fat foods for commercial use are currently used after being heated to a certain degree and shredded with a cutting device.
【０００４】[0004]
【発明が解決しようとする課題】油中水型乳化油脂食品
を使用前に冷蔵庫から取り出し、常温下に放置して一旦
柔らかくしてから分割使用した場合には、未使用の部分
を再度冷蔵庫に入れても表面が溶融しているため品質や
風味の劣化が避けられず、また面倒であるといった問題
もある。また業務用の油中水型乳化油脂食品において
は、揚温後細断する場合に、揚温に相当の時間が要求さ
れ、切断にも多くの時間と労力を要するといった問題が
あって、生産性の低下は避けられない。従って本発明
は、使用直前に冷蔵庫から取り出しても容易に分割でき
る油中水型乳化油脂食品を提供することを課題とするも
のである。When the water-in-oil type emulsified oil / fat food is taken out from the refrigerator before use and left at room temperature to be softened once and then dividedly used, the unused portion is put into the refrigerator again. Since the surface is melted even after being put in, deterioration of quality and flavor cannot be avoided, and there is a problem that it is troublesome. In addition, commercial water-in-oil emulsified oil and fat foods have a problem that when they are shredded after being heated, a considerable amount of time is required for the heating and cutting takes a lot of time and labor. A decline in sex is unavoidable. Therefore, an object of the present invention is to provide a water-in-oil type emulsified oil and fat food that can be easily divided even if taken out from the refrigerator immediately before use.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記課題
を解決するために油中水型乳化油脂食品に割断面層を設
けることにより容易に分割できることを見出し本発明を
完成したものである。すなわち、本発明は、油中水型乳
化油脂食品の内部に水の薄膜層が成形され、該水の薄膜
層から容易に分割することができる割断面層を有する油
中水型乳化油脂食品を提供するものである。また割断面
層を介して隣り合う油中水型乳化油脂間に空洞を形成し
た油中水型乳化油脂食品であり、割断面層を介して隣り
合う油中水型乳化油脂間の外面に溝孔を形成した油中水
型乳化油脂食品である。更にこの割断面層を有する油中
水型乳化油脂食品を製造するに当たり、流動状の油中水
型乳化油脂食品を、剪断速度4.0 s-1 以上でノズルから
押し出し、含有する水をさせて内部に水の膜層を形成さ
せるものであり、そしてノズルから押し出された割断面
層を有する油中水型乳化油脂食品を凍結処理することか
らなる製造方法でもある。しかして以上のような製造方
法において、ノズルが内部に整流板を備えた角形ノズル
を用いるものであり、円形ノズルが多重管ノズル又は内
部に整流板を備えたノズルであり、その整流板が断面形
状において中間か又は上下において凸状を形成させて段
差のある板状形態のものを用いるものである。本発明で
いう割断面層とは、油中水型乳化油脂食品の内部に縦横
または任意の方向に水の薄膜層を形成していて、その水
の薄膜層部分から容易に分割することができる層をい
う。Means for Solving the Problems The present inventors have found that the water-in-oil type emulsified fats and oils foods can be easily divided by providing a split cross-section layer in order to solve the above-mentioned problems. is there. That is, the present invention is a water-in-oil type emulsified oil and fat food product having a thin film layer of water formed inside the water-in-oil type emulsified oil and fat food product, and a water-in-oil type emulsified oil and fat food product having a split cross-sectional layer that can be easily divided from the water thin film layer. It is provided. Further, it is a water-in-oil type emulsified oil and fat food product in which cavities are formed between adjacent water-in-oil type emulsified oils and fats through a fractured surface layer, and a groove is formed on the outer surface between adjacent water-in-oil type emulsified oils and fats through a fractured surface layer. It is a water-in-oil type emulsified oil and fat food product having holes. Further, in producing a water-in-oil type emulsified oil and fat food product having this split cross-section layer, a fluid water-in-oil type emulsified oil and fat food product is extruded from a nozzle at a shear rate of 4.0 s -1 or more, and water contained therein And a water-in-oil type emulsified oil / fat food product having a split cross-section layer extruded from a nozzle. Thus, in the manufacturing method as described above, the nozzle uses a rectangular nozzle having a straightening vane inside, the circular nozzle is a multi-tube nozzle or a nozzle having a straightening vane inside, and the straightening vane has a cross section. In the shape, a plate shape having a step is formed by forming a convex shape in the middle or the upper and lower sides. In the present invention, the split cross-section layer is a water-in-oil type emulsified oil / fat food having a thin film layer of water formed in the lengthwise direction or in any direction, and can be easily separated from the thin film layer portion of the water. Refers to layers.
【０００６】バターやマーガリンあるいはスプレッド等
の油中水型乳化油脂食品は、連続相の油相と分散相の水
相からなり、その油相中に水相である水が平均径１〜15
μm程度の大きさの粒子状でほぼ均一に分散している。
本発明では、この油相中に分散している水を遊離して集
中させ、内部に水の薄膜層を形成し、この水の薄膜層を
割断面層とするものである。その製造方法は、流動状に
ある油中水型乳化油脂食品を、ノズルに供給して油相中
から水の一部を絞り出す状態で遊離させると共に集中さ
せて水の薄膜層を形成するものである。流動状の油中水
型乳化油脂食品とは、例えばバターであればクリームを
原料としてエージング後チャーニング及びワーキングに
よって製造された直後の冷却されていないバターか、も
しくは一旦冷却保存したブロック状のバターであって
も、バターホモゲナイザーで処理して流動性を付与した
ものである。このようにして製造されたバターはほぼ15
〜17重量％の水分を含有している。またマーガリンであ
れば、油相と水相を乳化してピンマシンやボテーター等
により急冷・混練して製造した直後の流動状のものであ
って、配合される油脂の固体脂含有指数（ＳＦＩ）によ
りハード型とソフト型に分類されるが、水分は18〜50重
量％含有しているものである。The water-in-oil type emulsified fats and oils foods such as butter, margarine and spread are composed of an oil phase of a continuous phase and an aqueous phase of a dispersed phase, and the water which is the aqueous phase has an average diameter of 1 to 15
The particles are approximately evenly dispersed in the form of particles with a size of about μm.
In the present invention, the water dispersed in the oil phase is released and concentrated to form a thin film layer of water inside, and the thin film layer of water is used as a split cross-section layer. The production method is to form a water-in-oil type emulsified oil / fat food product in a fluid state, to form a thin film layer of water by supplying it to a nozzle and releasing it while squeezing out a part of water from the oil phase. is there. The fluid water-in-oil type emulsified oil / fat food is, for example, if butter, uncooled butter immediately after being manufactured by churning and working with cream as a raw material, or block butter once cooled and stored. However, it is treated with a butter homogenizer to impart fluidity. Butter produced in this way is almost 15
Contains ~ 17% by weight water. In the case of margarine, it is in a fluid state immediately after being manufactured by emulsifying an oil phase and an aqueous phase and rapidly cooling and kneading with a pin machine or a botter, and the solid fat content index (SFI) of the oil and fat to be blended. Although it is classified into a hard type and a soft type, it contains 18 to 50% by weight of water.
【０００７】本発明で使用するノズルの形状は、製品の
形態によって任意に設定でき、剪断力を与える構造であ
れば、特に限定されるものではない。具体的には、例え
ば図１、図３に示す角形または図６に示す円形のもので
もよい。角形ノズルの場合は、胴体が角形からなる長方
形あるいは正方形等の多角形で、出口部が胴体の断面積
よりやや小さい形状をしており、この胴体部に図１、図
３に示す板状、あるいは図８に示す断面形状が中間に凸
状を形成させて段差のある板状形態、図１０に示す断面
形状が上下に凸状を形成させて段差のある板状形態、又
は図示しない角柱状、円柱状、半円柱状、三角柱状、菱
形柱状等からなる整流板（４）を流れの方向に沿って単
数枚、又は複数枚備えたものである。図８に示す断面形
状が段差のある板状形態のものは、板体（４ａ）の両側
面中央に幅狭の板体（４ｂ）を添設して段差を形成して
いる。図１０に示す断面形状が段差のある板状形態のも
のは、板体（４ａ）の上下に幅狭の板体（４ｂ）を添設
して上下に厚く中間に段差を形成している。図１０の整
流板は上下を厚くした場合であるが、その他半円形に厚
くし、半円形の溝孔にすることも可能である。また円形
ノズルは、パイプそのものを用いることもできるが、図
６に示す同心多重管（１２）であってもよいし、その内
部に上記した整流板を設けてもよく、図７に示す如くス
タテックミキサーのような螺旋状の整流板（１３）を備
えたものでもよい。そしてノズル内に整流板を設けた場
合には、胴体の断面積より出口の断面積をやや小さくす
る。しかし包装形態、あるいは剪断速度によっては出口
部の断面積は胴体の断面積と同じであってもよい。図８
及び図１０に示す如く断面形状が凸状を形成させて段差
のある板状形態のものは整流板の前後の厚みが同じであ
って、中間部が段差を形成するように構成されているの
で、この段差によって空間又は溝孔が形成されるのであ
る。なお、幅狭の板体（４ａ）は図８、図１０に示す位
置及び形状の他、製品の形態によって任意に設定でき、
段差を設ける構造であれば特に限定されない。The shape of the nozzle used in the present invention can be arbitrarily set according to the form of the product, and is not particularly limited as long as it is a structure that gives a shearing force. Specifically, for example, the prism shown in FIGS. 1 and 3 or the circle shown in FIG. 6 may be used. In the case of a rectangular nozzle, the body is a polygon such as a rectangle or a square having a square shape, and the outlet has a shape slightly smaller than the cross-sectional area of the body, and the body has a plate shape shown in FIGS. 1 and 3. Alternatively, the sectional shape shown in FIG. 8 is a plate-like shape having a step by forming a convex shape in the middle, the sectional shape shown in FIG. 10 is a plate-like shape having a step by forming a convex and downward shape, or a prism shape not shown. A single or a plurality of straightening vanes (4) having a cylindrical shape, a semi-cylindrical shape, a triangular pillar shape, a rhomboid pillar shape, or the like are provided along the flow direction. In the plate-like shape having a stepped cross section shown in FIG. 8, a narrow plate (4b) is additionally provided at the center of both side surfaces of the plate (4a) to form the step. In the plate-like shape having a stepped cross-section shown in FIG. 10, a narrow plate body (4b) is additionally provided above and below the plate body (4a) to form a thick step vertically in the middle. Although the rectifying plate in FIG. 10 is thicker at the top and bottom, it may be thicker in a semicircular shape to form a semicircular groove hole. Although the pipe itself can be used as the circular nozzle, the concentric multiple pipe (12) shown in FIG. 6 may be used, or the above-mentioned flow straightening plate may be provided in the circular nozzle, and as shown in FIG. It may be provided with a spiral current plate (13) such as a tech mixer. When a current plate is provided in the nozzle, the cross-sectional area of the outlet is made slightly smaller than the cross-sectional area of the body. However, the cross-sectional area of the outlet portion may be the same as the cross-sectional area of the body depending on the packaging form or the shear rate. Figure 8
Also, as shown in FIG. 10, a plate-shaped plate having a stepped cross-section and a stepped portion has the same thickness before and after the straightening vane and is configured to form a stepped portion at the intermediate portion. A space or a slot is formed by this step. The narrow plate body (4a) can be arbitrarily set depending on the form of the product in addition to the position and shape shown in FIGS. 8 and 10.
The structure is not particularly limited as long as it has a step.
【０００８】次に本発明の割断面層を有する油中水型乳
化油脂食品の具体的製造方法について説明する。流動状
にある油中水型乳化油脂食品を、バターポンプやプラン
ジャーポンプ等の押し出し装置によって、上記したノズ
ルに供給し、剪断速度を4.0s-1以上で押し出す。4.0s-1
未満では油相中に含まれている水分がしぼり出され、壁
面に集中せず水の薄膜層が形成されない。その実験結果
を表１に示す。 剪断速度の上限は、特に限定されるものではないが、脂
肪の結晶構造が変化したり、ノズルから押し出されて大
気中に放出した時に膨化現象などが起き、水の薄膜層が
乱されて破壊されない剪断速度を採用することが重要で
あって、大体 1500s-1程度である。上記のように整流板
を複数個備えているノズルを用いた場合には、この押し
出しにより、連続相である油相を整流板の数に応じて分
割し、油相中に分散している水の一部が絞り出され、油
相と摩擦が生じているノズルの壁面あるいはそれぞれの
整流板の壁面に集中し、水の薄膜層を形成する。特に整
流板の断面形状が段差のある板状形態である時は、割断
面層を介して隣り合う油脂間に空洞又は外面に溝孔を形
成するので、使用時にその空洞又は溝孔にナイフ等を差
し込むことにより容易に分割できる。そしてノズルの出
口の断面積は胴体の断面積と同じであってもよく、また
やや小さくなっている場合には、整流板で分割されその
断面に水の薄膜層を形成した油中水型乳化油脂食品は、
割断面がノズルの出口部で見掛け上固着される。しか
し、ノズル出口の断面積と胴体の断面積が同じであれば
固着されないので包装形態によって強制的に成形固着し
てもよい。また整流板を備えていないパイプをノズルと
して用いる場合あるいは多重管をノズルとして用いる場
合にも、上記の剪断速度4.0s-1以上を維持しなければな
らない。この剪断速度を維持することにより油中水型乳
化油脂食品は、パイプ壁面との摩擦によって同心円状の
剪断速度分布が生じ、油中水型乳化油脂食品の内部に複
数の水の薄膜層が形成される。即ち円形に排出された油
中水型乳化油脂食品は、バームクーヘン状に油相と水の
薄膜層が交互に形成される。Next, a specific method for producing the water-in-oil type emulsified oil and fat food having a split cross-section layer of the present invention will be described. The water-in-oil type emulsified oil and fat food in a fluid state is supplied to the above nozzle by an extrusion device such as a butter pump or a plunger pump, and extruded at a shear rate of 4.0 s -1 or more. 4.0s -1
When the amount is less than the above, the water content contained in the oil phase is squeezed out and is not concentrated on the wall surface, and a thin film layer of water is not formed. The experimental results are shown in Table 1. The upper limit of the shear rate is not particularly limited, but when the crystal structure of fat is changed, or when it is extruded from the nozzle and released into the atmosphere, a swelling phenomenon occurs and the thin film layer of water is disturbed and destroyed. It is important to adopt a shear rate that is not controlled and is around 1500s -1 . When a nozzle having a plurality of straightening vanes is used as described above, this extrusion divides the oil phase, which is a continuous phase, according to the number of straightening vanes, and disperses water in the oil phase. Part of the water is squeezed out and concentrated on the wall surface of the nozzle or the wall surface of each straightening plate where friction is occurring with the oil phase, forming a thin film layer of water. Especially when the flow straightening plate has a stepped plate shape, a cavity or a groove is formed in the outer surface between the fats and oils adjacent to each other through the split cross-section layer. It can be easily divided by inserting. The cross-sectional area of the outlet of the nozzle may be the same as the cross-sectional area of the body, or when it is slightly smaller, it is divided by a straightening vane and a thin film layer of water is formed on the cross section to form a water-in-oil emulsion. Fat foods are
The fractured surface is apparently fixed at the outlet of the nozzle. However, if the cross-sectional area of the nozzle outlet and the cross-sectional area of the body are the same, they will not be fixed and may be forcibly molded and fixed depending on the packaging form. Also, when using a pipe without a straightening plate as a nozzle or using a multiple pipe as a nozzle, the above shear rate of 4.0 s -1 or more must be maintained. By maintaining this shear rate, the water-in-oil type emulsified oil / fat food produces a concentric shear rate distribution due to friction with the wall surface of the pipe, and multiple thin film layers of water are formed inside the water-in-oil type emulsified oil / fat food. To be done. That is, in the water-in-oil type emulsified oil and fat food discharged in a circle, the oil phase and the water thin film layer are alternately formed in the form of Baumkuchen.
【０００９】上記のようにして製造した油中水型乳化油
脂食品を、ハード型であれば、成形後パーチで包んでカ
ルトン詰めされ、またソフト型であればカップ型容器に
充填する。特にソフト型油中水型乳化油脂食品をカップ
型容器に充填した場合には、水の薄膜層はランダムな状
態になり、分割して使用するのには効果的である。そし
て５℃前後まで冷却するが、この冷却により薄膜層を形
成する水が一箇所に集中したり外部に浸みだすことなく
薄膜層を維持する。更に、油中水型乳化油脂食品を−10
℃以下で凍結処理すると、より水の薄膜層は安定化し、
解凍後も安定的に保持させることができる。これは薄膜
層を形成している水が固化して氷となり、体積が膨張す
る。一方油脂は結晶化して体積が収縮するためと考えら
れる。尚、凍結は、使用直前まで維持されていても容易
に分割できるので、障害となるものではない。If the water-in-oil type emulsified oil and fat food product produced as described above is hard type, it is wrapped in perch after molding and packed in carton, and if soft type, it is filled in a cup type container. In particular, when a soft-type water-in-oil type emulsified oil-and-fat food is filled in a cup-type container, the thin film layer of water is in a random state, which is effective for divided use. Then, it is cooled down to around 5 ° C., but this cooling maintains the thin film layer without concentrating water forming the thin film layer in one place or leaching it to the outside. Furthermore, a water-in-oil type emulsion oil / fat food product
Freezing treatment below ℃ stabilizes the thin film layer of water,
It can be stably retained even after thawing. This is because the water forming the thin film layer solidifies to become ice and the volume expands. On the other hand, it is considered that the fats and oils are crystallized and the volume shrinks. The freezing is not an obstacle because it can be easily divided even if it is maintained until just before use.
【００１０】また、上記の剪断速度において、4.0s-1未
満では油相中に分散している水が絞り出されて集中しな
いため薄膜層を形成しなくなり、一方 1500s-1を超える
と脂肪の結晶構造の変化やノズルから放出された際に膨
化現象が発生することが考えられる。尚、本発明におけ
る剪断速度は、次の式により求めることができる。 角形ノズルが整流板で区画され、断面形状が四角形の
場合には、Ｄ＝６×Ｑ／（ｗ×ｈ2)である。 上記式中、Ｄ：剪断速度(s-1) 、Ｑ：油中水型乳化油脂
食品の流量（cm3/sec)Ｗ：長辺cm) 、ｈ：短辺(cm)をそ
れぞれ表し、整流板を備えていても形状に関係なく、油
中水型乳化油脂食品が通過する区画された最狭部で求め
ることができる。 円形パイプの場合には、Ｄ＝４×Ｑ／（πｒ3)であ
る。 上記式中、Ｄ：剪断速度(s-1) 、Ｑ：油中水型乳化油脂
食品の流量（cm3/sec)ｒ：パイの半径（cm) をそれぞれ
表し、多重管の場合は個々のパイプから、又同心多重管
の場合は最内側のパイプより求めることができる。ま
た、整流板で区画された断面の形状が五角形以上の多角
形の場合には、最狭部の相当直径を求め、円形パイプの
場合の算出式から近似的に求めることができる。[0010] In the above shear rate is less than 4.0 s -1 no longer form a thin film layer to not concentrate squeezed water dispersed in the oil phase, whereas greater than 1500s -1 when fat It is conceivable that a swelling phenomenon may occur when the crystal structure is changed or when ejected from the nozzle. The shear rate in the present invention can be calculated by the following formula. When the rectangular nozzle is divided by the straightening plate and the cross-sectional shape is a quadrangle, D = 6 × Q / (w × h 2 ). In the above formula, D: shear rate (s -1 ), Q: flow rate of water-in-oil type emulsified oil and fat food (cm 3 / sec) W: long side cm), h: short side (cm) Even if it is provided with a plate, it can be determined at the narrowest section where the water-in-oil type emulsified oil and fat food product passes, regardless of the shape. In the case of a circular pipe, D = 4 × Q / (πr 3 ). In the above formula, D: Shear rate (s -1 ), Q: Flow rate of water-in-oil type emulsified oil / fat food product (cm 3 / sec) r: Radius of pie (cm), respectively. It can be obtained from the pipe, or from the innermost pipe in the case of concentric multiple pipes. Further, when the shape of the cross section partitioned by the current plate is a pentagon or more polygon, the equivalent diameter of the narrowest part can be obtained and can be approximately calculated from the calculation formula in the case of a circular pipe.
【００１１】上記のようにして製造された油中水型乳化
油脂食品は、ブロック状で冷蔵庫から取り出した直後の
低温（5 ℃前後）状態にあっても、内部に形成されてい
る水の薄膜層を割断面層としてこの部分から容易に分割
できるものである。従って、従来は、ブロック状のバタ
ーやマーガリンあるいはスプレッドを、一旦冷蔵庫から
取り出して揚温後、使用形態に合わせて分割していた
が、本発明の油中水型乳化油脂食品は、揚温が必要ない
ので、冷蔵庫から取り出した直後であっても容易に分割
でき、品質低下の防止や生産性の向上を図ることができ
る。The water-in-oil type emulsified oil / fat food product produced as described above is a block-shaped thin film of water even if it is in a low temperature (around 5 ° C.) immediately after being taken out from the refrigerator. The layer can be easily divided from this portion as a split-section layer. Therefore, conventionally, the block-shaped butter or margarine or spread was once taken out of the refrigerator and heated, and then divided according to the usage pattern.However, the water-in-oil emulsion oil / fat food product of the present invention has Since it is not necessary, it can be easily divided even immediately after taking it out from the refrigerator, and it is possible to prevent quality deterioration and improve productivity.
【００１２】[0012]
【実施例】以下に本発明の実施例を示す。 実施例１ 常法に従って製造し、流動状にある有塩バター（品温15
℃）を図２に示すスクリューフィーダー（１）のホッパ
ー（７）に投入しながらポンプ（２）でノズル（３）か
らバター（５）を押し出した。この時のバターの流量は
150 Kg/h(44.8cm3/sec) であった。この置の先端部には
処理用ノズル（３）を設置した。ノル（３）中には図１
に示すように、バター（５）に剪断力が加えられるよう
にバターの流れの方向に沿って二列等間隔で設置した整
流板（４）を備えている。ノズル側壁と整流板との間お
よび整流板間の間隔は10mmとし、これらの区画の最狭部
の断面は四角形で、長辺25mm、短辺10mmとした。ノズル
を通過するバターは、３分割されるため１区画の流量は
14.93cm3/secであった。この処理におるノル側と整流板
間との間よび整流板間で生じる剪断速度Ｄは、次のよう
に求められた。Ｄ＝6 ×14.93 ／（2.5 ×１2)≒35.8s
-1であった。このノズルから押し出されたバター（５）
を長さ約100 mmの大きさに切断し、包装紙（６）で包装
した。これを -20℃の冷凍庫で完全に凍結するまで保存
した。このバターを2 日間 5℃の冷蔵庫で保管し解凍し
た。このバターを製造した時のバターの流れ方向に対し
て直角に約20mmの厚さに切断し、目視観察したが、上記
整流板（４）によって成形した割断面（２ヶ所）は明確
に判別できない状態であった。しかし、このバター
（５）を両手で曲げたところ２ヶ所の割断面からシャー
プにしかも容易に割ることができた。また、このバター
を5 ℃で１ケ月保存後、上記と同じテストを行ったが、
同じく容易に割ることができた。EXAMPLES Examples of the present invention will be shown below. Example 1 Salted butter in a fluid state, produced according to a conventional method (product temperature 15
(° C) was put into the hopper (7) of the screw feeder (1) shown in FIG. 2, and the butter (5) was pushed out from the nozzle (3) by the pump (2). The flow rate of butter at this time is
It was 150 Kg / h (44.8 cm 3 / sec). A processing nozzle (3) was installed at the tip of this device. Figure 1 in Nor (3)
As shown in (1), the baffle (5) is provided with straightening vanes (4) installed at equal intervals in two rows along the flow direction of the butter so that shearing force is applied. The distance between the nozzle side wall and the straightening vane and the space between the straightening vanes were 10 mm, and the narrowest part of these sections had a rectangular cross section with a long side of 25 mm and a short side of 10 mm. The butter passing through the nozzle is divided into three parts, so the flow rate in one section is
It was 14.93 cm 3 / sec. The shear rate D generated between the nor side and the straightening vanes and between the straightening vanes in this treatment was determined as follows. D = 6 × 14.93 / (2.5 × 1 2 ) ≒ 35.8s
It was -1 . Butter extruded from this nozzle (5)
Was cut to a size of about 100 mm and wrapped with wrapping paper (6). This was stored in a -20 ° C freezer until it was completely frozen. This butter was stored in a refrigerator at 5 ° C for 2 days and thawed. When this butter was manufactured, it was cut at a thickness of about 20 mm at right angles to the flow direction of the butter and visually observed, but the split sections (2 places) formed by the above-mentioned straightening vane (4) were not clearly discernible. It was in a state. However, when this butter (5) was bent with both hands, it could be sharply and easily split from two split sections. Also, after storing this butter at 5 ° C for 1 month, the same test as above was performed.
It was also easy to break.
【００１３】実施例２ 常法に従って製造し、-10 ℃に保存していた無塩バター
を凍結したまま図４に示す粉砕機（８）で親指程度の大
きさに粉砕しながら、図４に示す二軸エクストルーダー
（１０）に供給した。二軸エクストルーダー（１０）で
練圧しながら押し出した。この時のバター（５）の流量
は300 Kg/h（90cm3/sec)であった。二エクストルーダー
（１０）の先端に処理用ノズル（１１）を設置した。ノ
ズル中には図３に示すバターに剪断力が加えられるよう
にバターの流れの方向に沿って４列等間隔で設置した整
流板（４）を備えている。ノズル側壁と整流板との間お
よび整流板間の間隔は６mmとし、これらの区画の最狭部
の断面形状は四角形で長辺25mm、短辺６mmとした。ノズ
ルを通過するバターは、5 分割されるため１区画の流量
は18cm3/sec あった。この処理におけるノズル側壁と整
流板の間および板で生じる剪断速度Ｄは、次のように求
められた。Ｄ＝6 ×18／（2.5 ×0.62) ≒120s-1であっ
た。このノズルから押し出されたバター（５）を長さ約
100 mmの大きさに切断し、包装紙（６）で包装して5 ℃
で１日保存した。その後 -20℃の冷凍庫で完全に凍結す
るまで保存した。このバターを2 日間 5℃の冷蔵庫で保
管し解凍した。このバターを製造した時のバターの流れ
方向に対して直角に約20mmの厚さに切断し、目視観察し
たが、上記整流板によって成形した割断面（４ヶ所）は
明確に判別できない状態であった。しかし、このバター
を両手で曲げたところ４ヶ所の割断面からシャープにし
かも容易に割ることができた。また、このバターを10℃
で１週間保存後、上記と同じテストを行ったが、同じく
容易に割ることができた。Example 2 While crushing unsalted butter produced according to a conventional method and stored at -10 ° C. with a crusher (8) shown in FIG. It was fed to the twin-screw extruder (10) shown. The mixture was extruded while being kneaded with a twin-screw extruder (10). The flow rate of butter (5) at this time was 300 Kg / h (90 cm 3 / sec). The processing nozzle (11) was installed at the tip of the two extruder (10). The nozzles are provided with straightening vanes (4) arranged at equal intervals in four rows along the flow direction of the butter so that shearing force is applied to the butter shown in FIG. The distance between the nozzle side wall and the flow straightening plate and the space between the flow straightening plates were 6 mm, and the sectional shape of the narrowest part of these sections was a quadrangle with a long side of 25 mm and a short side of 6 mm. The butter passing through the nozzle was divided into 5 parts, so the flow rate in one section was 18 cm 3 / sec. The shear rate D generated between the nozzle side wall and the current plate and in the plate in this process was determined as follows. D = 6 × 18 / (2.5 × 0.6 2 ) ≈120 s −1 . About the length of the butter (5) extruded from this nozzle
Cut to a size of 100 mm, wrap with wrapping paper (6), and store at 5 ° C.
Stored for 1 day. Then, it was stored in a freezer at -20 ° C until it was completely frozen. This butter was stored in a refrigerator at 5 ° C for 2 days and thawed. When this butter was manufactured, it was cut to a thickness of about 20 mm at right angles to the flow direction of the butter, and visually observed, but the split cross sections (4 places) formed by the above straightening vanes could not be clearly identified. It was However, when this butter was bent with both hands, it was possible to split it sharply and easily from the four split sections. Also, this butter at 10 ℃
After 1 week of storage, the same test as above was performed, but it was also possible to break easily.
【００１４】実施例３ 常法に従って製造し、流動状にある有塩バター（品温14
℃）を図５に示すスクリューフィーダー（１）のホッパ
ー（７）に投入しながらポンプ（２）でバター（５）を
押し出した。この時のバターの流量は1000Kg/h(300cm3/
sec)であったポンプの出口先端に３イン（内径72mm) の
パイプ（３ａ）を設置した。パイプを通過する時に生じ
る剪断速度Ｄは、次のように求められた。Ｄ＝4 ×300
／（π×3.63) ≒8.2s-1であった。このパイプから押し
出されたバター（５）を長さ約300 mmの大きさに切断
し、包装紙（６）で包装した後、 -20℃の冷凍庫で完全
に凍結するまで保存した。このバターを2 日間 5℃の冷
蔵庫で保管し解凍した。このバターを製造した時のバタ
ーの流れ方向に対して直角に約15mmの厚さに切断し、両
手で曲げたところ同心円状でフレーク様のバターに容易
に割ることができた。また、このバターを5 ℃で１ケ月
保存後、上記と同じテストを行ったが、同じく容易に割
ることができた。Example 3 Salted butter in a fluid state produced by a conventional method (product temperature 14
(° C) was put into the hopper (7) of the screw feeder (1) shown in Fig. 5, and the butter (5) was pushed out by the pump (2). The flow rate of butter at this time is 1000 Kg / h (300 cm 3 /
A 3-in (inner diameter 72 mm) pipe (3a) was installed at the outlet end of the pump which was sec. The shear rate D that occurs when passing through the pipe was determined as follows. D = 4 x 300
/(Π×3.6 3 ) ≈8.2s −1 . The butter (5) extruded from this pipe was cut to a size of about 300 mm, wrapped with a wrapping paper (6), and then stored in a freezer at -20 ° C until it was completely frozen. This butter was stored in a refrigerator at 5 ° C for 2 days and thawed. When this butter was produced, it was cut into a thickness of about 15 mm at right angles to the flow direction of the butter, and when it was bent with both hands, it could be easily broken into concentric flakes-like butter. Also, after storing this butter at 5 ° C for 1 month, the same test as above was performed, but it was also easy to break.
【００１５】実施例４ 大豆硬化油を主原料として常法に従って製造し、5 ℃で
保存したハードタイプのマーガリンを用いて実施例１で
用いた装置と実施例２で用いたノズルを使用して押し出
し処理した。品温を8 ℃に調整したマーガリンを図２に
示すスクリューフィーダー（１）のホッパー（７）に投
入しながらポンプ（２）で押し出した。この時のマーガ
リンの流量は500 Kg/h(150cm3/sec) であった。ノズル
側壁と整流板との間および流板間を通過するマーガリの
１区画の流量は30cm3/sec であった。この処理における
ノズル側壁と整流板間との間よび整流板間で生じる剪断
速度Ｄは、次のように求められた。Ｄ＝6 ×30／（2.5
×0.62) ≒200s-1であった。このノズルから押し出され
たマーガリンを長さ約150 mmの大きさに切断し、包装紙
（６）で包装した。これを -20℃の冷凍庫で完全に凍結
するまで保存した。このマーガリンを２日間５℃の冷蔵
庫で保管し解凍した。このマーガリンを製造した時のマ
ーガリンの流れ方向に対して直角に約15mmの厚さに切断
し、目視観察したが、上記整流板によって成形した割断
面（４ヶ所）は明確に判別できない状態であった。しか
し、このマーガリンを両手で曲げたところ４ヶ所の割断
面からシャープにしかも容易に割ることができた。Example 4 Using hard type margarine produced by a conventional method using soybean hydrogenated oil as a main raw material and stored at 5 ° C., using the apparatus used in Example 1 and the nozzle used in Example 2. Extruded. Margarine whose product temperature was adjusted to 8 ° C. was pushed out by a pump (2) while being put into the hopper (7) of the screw feeder (1) shown in FIG. The flow rate of margarine at this time was 500 Kg / h (150 cm 3 / sec). The flow rate of one section of Margari passing between the nozzle side wall and the flow straightening plate and between the flow plates was 30 cm 3 / sec. The shear rate D generated between the side wall of the nozzle and the straightening vanes and between the straightening vanes in this process was determined as follows. D = 6 × 30 / (2.5
× 0.6 2 ) ≈ 200 s -1 . The margarine extruded from this nozzle was cut into a size of about 150 mm in length and wrapped with a wrapping paper (6). This was stored in a -20 ° C freezer until it was completely frozen. This margarine was stored in a refrigerator at 5 ° C. for 2 days and thawed. When this margarine was manufactured, it was cut at a thickness of about 15 mm at right angles to the flow direction of the margarine and visually observed, but the split sections (4 places) formed by the above-mentioned straightening vanes were in a state that could not be clearly identified. It was However, when this margarine was bent with both hands, it could be sharply and easily split from the four split sections.
【００１６】実施例５ 常法に従って製造し、流動状にある有塩バター（品温１
４℃）を図２に示すスクリューフィダー（１）のホッパ
ー（７）に投入しながらポンプ（２）でノズル（３）か
らバター（５）を押し出した。この時のバターの流量は
360Kg/h(108cm3/sec) であった。この装の先端部には処
理用ノズル（３）を設置した。ノズル（３）には図８に
示すようなバター（５）に剪断力が加えられるようにバ
ターの流れの方向に沿って９列等間隔で設置した断面形
状が中間に凸状を形成する段差のある板状形態の整流板
（４）を用いた。ノズルを通過するバターは１０分割さ
れるため、１区画の流量は10.8cm3/sec であった。ノズ
ル側壁と整流板との間の最広部および整流板間の最広部
の間隔は１２mmとし、ノズル側壁の内面の高さは２５mm
とした。これらの区画の断面は四角形ではないため、整
流板の段差が無いと仮定し、断面が広い場合には長辺２
５mm、短辺１２mmの四角形と見なした。この処理におけ
るノズル側壁と整流板間との間の最広部および整流板間
の最広部で生じる剪断速度Ｄは、次のように近似的に求
められた。Ｄ＝6 ×10.8／（2.5 ×1.22) ≒18s-1 であ
った。このノズルから押し出されたバターは図９に示す
如く、割断面層（１５）を介して隣り合う油脂間に空洞
（１６）が形成されていた。これを長さ３０mmに切断
し、包装紙（１４）で包装し、−１０℃の冷凍庫で完全
に凍結するまで保存した。このバターを２日間５℃の冷
蔵庫で保管し、解凍した。そして上部の空洞（１６）に
ナイフを入れたところ、割断面層（１５）から容易に分
割することができた。このように割断面層を介して隣り
合う油脂間に空洞が形成されるのは整流板の中間に前後
一貫して凸状を形成する段差があるためである。Example 5 Fluidized salted butter produced according to a conventional method (product temperature 1
The butter (5) was pushed out from the nozzle (3) by the pump (2) while introducing 4 ° C.) into the hopper (7) of the screw feeder (1) shown in FIG. The flow rate of butter at this time is
It was 360 Kg / h (108 cm 3 / sec). A processing nozzle (3) was installed at the tip of this equipment. In the nozzle (3), as shown in FIG. 8, a step in which the cross-sectional shape, which is installed at equal intervals in nine rows along the direction of the butter so that shearing force is applied to the butter (5), forms a convex shape in the middle A straightening plate (4) having a plate-like shape was used. Since the butter passing through the nozzle was divided into 10, the flow rate in one section was 10.8 cm 3 / sec. The distance between the widest part between the nozzle side wall and the straightening vane and the widest part between the straightening vanes is 12 mm, and the height of the inner surface of the nozzle side wall is 25 mm.
And Since the cross section of these sections is not square, it is assumed that there is no step on the straightening vane, and if the cross section is wide, the long side 2
It was considered to be a quadrangle with 5 mm and a short side of 12 mm. The shear rate D generated in the widest part between the nozzle side wall and the straightening vanes and in the widest part between the straightening vanes in this process was approximately obtained as follows. D = 6 × 10.8 / (2.5 × 1.2 2 ) ≈18 s −1 . As shown in FIG. 9, the butter extruded from this nozzle had a cavity (16) formed between the fats and oils adjacent to each other through the split cross-section layer (15). This was cut into a length of 30 mm, wrapped with a wrapping paper (14), and stored in a freezer at -10 ° C until completely frozen. This butter was stored in a refrigerator at 5 ° C for 2 days and thawed. Then, when a knife was put in the upper cavity (16), it was possible to easily divide from the split cross-section layer (15). The reason why the cavities are formed between the fats and oils that are adjacent to each other through the split cross-section layer is that there is a step in the middle of the straightening vane that consistently forms a convex shape in the front-rear direction.
【００１７】実施例６ 常法に従って製造し、流動状にある有塩バター（品温１
４℃）を図２に示すスクリューフィダー（１）のホッパ
ー（７）に投入しながら、ポンプ（２）でノズル（３）
からバター（５）を押し出した。この時のバターの流量
は360Kg/h(108cm3/sec) であった。この置の先端部には
処理用ノズル（３）を設置した。ノズル（３）には図１
０に示すようなバター（５）に剪断力が加えられるよう
にバターの流れの方向に沿って４列等間隔で設置した断
面形状が上下に凸状を形成する段差のある板状形態の整
流板（４）を用いた。ノズルを通過するバターは、５分
割されるため、１区画の流量は21.6cm3/sec であった。
ノズル側壁と整流板との間の最広部および整流板間の最
広部の間隔は１５mmとし、ノズル側壁の内面の高さは２
５mmとした。これらの区画の断面は四角形ではないた
め、整流板の段差が無いと仮定し、断面が広い場合には
長辺２５mm、短辺１５mmの四角形と見なした。この処理
におけるノズル側壁と整流板間との間の最広部および整
流板間の最広部で生じる剪断速度Ｄは、次のように近似
的に求められた。Ｄ＝６×21.6／（2.5 ×1.52) ≒23s
-1 であった。このノズルから押し出されたバターは図
１１に示す如く、割断面層（１５）を介して隣り合う油
脂間の両外面に溝孔（１７）が形成されていた。これを
長さ３０mmに切断し、包装紙（１４）で包装し、−１５
℃の冷凍庫で完全に凍結するまで保存した。このバター
を２日間５℃の冷蔵庫で保管し、解凍した。そして一方
の溝孔（１７）を図１２の如く上にしてナイフを入れた
ところ、割断面層（１５）から容易に分割することがで
きた。このように割断面層を介して隣り合う油脂間の外
面に溝孔が形成されるのは整流板の上下に前後一貫して
凸状を形成する段差があるためである。また、溝孔がこ
のように両側に設けられているため、いずれの側を包装
紙の上にしても溝孔が存在しナイフなどを入れやすくな
っている。また、側面に溝孔があるようにした場合で
は、菜箸などで挟み込むことによって容易に分割でき
た。Example 6 Salted butter in a fluid state produced by a conventional method (product temperature 1
4 ° C.) into the hopper (7) of the screw feeder (1) shown in FIG. 2, while the pump (2) uses the nozzle (3).
The butter (5) was extruded from. The butter flow rate at this time was 360 kg / h (108 cm 3 / sec). A processing nozzle (3) was installed at the tip of this device. Figure 1 for the nozzle (3)
The straightening in the shape of a plate with steps, in which four rows of the butters (5) as shown in 0 are installed at equal intervals along the flow direction of the butter so that a shearing force is applied to the butter (5) A plate (4) was used. Since the butter passing through the nozzle was divided into five, the flow rate in one section was 21.6 cm 3 / sec.
The distance between the widest part between the nozzle side wall and the straightening vane and the widest part between the straightening vanes is 15 mm, and the height of the inner surface of the nozzle side wall is 2 mm.
It was set to 5 mm. Since the cross sections of these sections are not quadrangular, it is assumed that there is no step on the straightening vane, and if the cross section is wide, it is considered as a quadrangle with a long side of 25 mm and a short side of 15 mm. The shear rate D generated in the widest part between the nozzle side wall and the straightening vanes and in the widest part between the straightening vanes in this process was approximately obtained as follows. D = 6 × 21.6 / (2.5 × 1.5 2 ) ≒ 23s
It was -1 . As shown in FIG. 11, the butter extruded from this nozzle had groove holes (17) formed on both outer surfaces between the fats and oils adjacent to each other through the split cross-section layer (15). Cut this to a length of 30 mm, wrap it with wrapping paper (14), and
It was stored in a freezer at 0 ° C until it was completely frozen. This butter was stored in a refrigerator at 5 ° C for 2 days and thawed. Then, when one of the slots (17) was turned up as shown in FIG. 12 and a knife was inserted, it was possible to easily divide from the split cross-section layer (15). The reason why the groove hole is formed on the outer surface between the fats and oils adjacent to each other via the split cross-section layer is that there is a step formed on the upper and lower sides of the straightening vane so as to form a convex shape in a front-rear manner. Further, since the slots are provided on both sides in this way, it is easy to insert a knife etc. even if either side is placed on the wrapping paper. Also, in the case where the side surface has a slot, it could be easily divided by sandwiching it with chopsticks or the like.
【００１８】[0018]
【発明の効果】従来の油中水型乳化油脂食品は、冷蔵庫
から取り出した直後は、硬度が高く、ブロック状を呈し
ていたため、これを分割したり、一部を切断して使用す
るのは、困難を伴うものであった。このため、使用に際
しあらかじめ冷蔵庫から取り出して常温下に放置し、柔
らかくしてから使用していたが、利用性や作業性の低下
あるいは品質の劣化という問題があった。しかし、本発
明の割断面層を有する油中水型乳化油脂食品は、冷蔵庫
から取り出した直後の低温状態にある場合であっても、
内部に形成している水の薄膜層から容易に分割できるも
のである。このため、利用性や作業性に優れているだけ
でなく、常温下に放置する必要が全くないため、品質の
劣化をきたすということもない。また、この割断面層を
有する油中水型乳化油脂食品の製造方法においても、特
定の剪断速度以上でノズルから押し出すだけで、内部に
水の薄膜層からなる割断面層を容易に形成できるので、
実用上その効果は大なるものである。The conventional water-in-oil type emulsified oil / fat food has a high hardness and a block shape immediately after being taken out from the refrigerator. Therefore, it is not possible to divide it or use it by cutting a part thereof. It was difficult. For this reason, when using it, it was taken out from the refrigerator in advance and left at room temperature to be softened before use, but there was a problem that usability and workability deteriorated or quality deteriorated. However, the water-in-oil type emulsified oil and fat food having the split cross-section layer of the present invention, even when in a low temperature state immediately after being taken out from the refrigerator,
It can be easily separated from the thin film layer of water formed inside. For this reason, not only is the usability and workability excellent, but there is no need to leave it at room temperature at all, so there is no deterioration in quality. Further, even in the method for producing a water-in-oil type emulsion oil / fat food product having this split cross-section layer, it is possible to easily form a split cross-section layer consisting of a thin film layer of water inside by simply extruding from a nozzle at a specific shear rate or higher. ,
The effect is great in practical use.
【図１】処理用ノズルの斜面図と整流板の斜面図FIG. 1 is a perspective view of a processing nozzle and a perspective view of a current plate.
【図２】分割処理用装置の説明図FIG. 2 is an explanatory diagram of a division processing device.
【図３】図１と異なる処理用ノズルの斜面図と整流板の
斜面図FIG. 3 is a perspective view of a processing nozzle different from FIG. 1 and a perspective view of a current plate.
【図４】図２と異なる分割処理装置の説明図FIG. 4 is an explanatory diagram of a division processing device different from FIG.
【図５】図２と異なる分割処理装置の説明図FIG. 5 is an explanatory diagram of a division processing device different from FIG.
【図６】パイプを組み合わせた処理用パイプの斜面図FIG. 6 is a perspective view of a processing pipe in which pipes are combined.
【図７】スタティックミキサーを設置した分割処理用装
置の説明図FIG. 7 is an explanatory view of an apparatus for division processing equipped with a static mixer.
【図８】整流板の変形例図FIG. 8 is a diagram showing a modification of the current plate.
【図９】同上の整流板を用いて形成された食品の説明図FIG. 9 is an explanatory view of a food product formed by using the current plate of the same.
【図１０】図８とは異なる整流板の変形例図FIG. 10 is a diagram showing a modified example of the current plate different from FIG.
【図１１】同上の整流板を用いて形成された溝が両側面
にあるように置いた場合の食品の説明図FIG. 11 is an explanatory view of the food when the grooves formed by using the same straightening plate are placed so that they are on both sides.
【図１２】同上の溝が上下にあるように置いた場合の食
品の説明図FIG. 12 is an explanatory diagram of food when the grooves are placed so that they are located above and below.
１ スクリューフィーダー ２ ポンプ ３ 処理用ノズル ４ 整流板 ５ バター ６ 包装紙 ７ ホッパー ８ 粉砕機 ９ ホッパー 10 二軸エクストルーダー 11 処理用ノズル 12 処理用ノズル 13 スタティックミキサー 14 包装紙 15 割断面層 16 空洞 17 溝孔 1 Screw Feeder 2 Pump 3 Processing Nozzle 4 Baffle Plate 5 Butter 6 Wrapping Paper 7 Hopper 8 Crusher 9 Hopper 10 Twin Screw Extruder 11 Processing Nozzle 12 Processing Nozzle 13 Static Mixer 14 Wrapping Paper 15 Split Section Layer 16 Cavity 17 Slot
Claims (10)
層が成形され、該水の薄膜層から容易に分割することが
できることを特徴とする割断面層を有する油中水型乳化
油脂食品。1. A water-in-oil type emulsion having a split cross-section layer, characterized in that a thin film layer of water is formed inside a water-in-oil type emulsified oil / fat food and can be easily separated from the thin film layer of water. Fat food.
油脂間に空洞を形成したことを特徴とする請求項１記載
の割断面層を有する油中水型乳化油脂食品。2. The water-in-oil type emulsified oil and fat food product having a split-section layer according to claim 1, wherein cavities are formed between adjacent water-in-oil type emulsified oils and fats through the split-section layer.
油脂間の外面に溝孔を形成したことを特徴とする請求項
１記載の割断面層を有する油中水型乳化油脂食品。3. A water-in-oil type emulsified oil and fat food product having a split cross-section layer according to claim 1, wherein a groove is formed on the outer surface between adjacent water-in-oil type emulsified oils and fats through the split cross-section layer. .
ガリンもしくはスプレッドである請求項１ないし３の何
れかに記載の油中水型乳化油脂食品。4. The water-in-oil emulsified oil / fat food according to claim 1, wherein the water-in-oil emulsified oil / fat food is butter, margarine or a spread.
から押し出し、含有する水を遊離させて内部に水の薄膜
層を形成させることを特徴とする割断面層を有する油中
水型乳化油脂食品の製造方法。5. A water-in-oil type having a split cross-section layer, characterized in that a fluid water-in-oil type emulsified oil and fat food is extruded from a nozzle to release contained water to form a thin film layer of water inside. Method for producing emulsified oil and fat food.
度4.0 s-1 以上でノズルから押し出す請求項５記載の油
中水型乳化油脂食品の製造方法。6. The method for producing a water-in-oil type emulsified oil / fat food according to claim 5, wherein the fluid water-in-oil type emulsified oil / fat food is extruded from a nozzle at a shear rate of 4.0 s −1 or more.
脂食品を凍結処理する請求項５又は６記載の油中水型乳
化油脂食品の製造方法。7. The method for producing a water-in-oil emulsified oil / fat food according to claim 5, wherein the water-in-oil type emulsified oil / fat food extruded from the nozzle is freeze-treated.
ルである請求項５ないし７の何れかに記載の油中水型乳
化油脂食品の製造方法。8. The method for producing a water-in-oil type emulsified oil and fat food according to claim 5, wherein the nozzle is a rectangular nozzle having a straightening vane inside.
流板を備えたノズルである請求項５ないし７の何れかに
記載の油中水型乳化油脂食品の製造方法。9. The method for producing a water-in-oil type emulsified oil and fat food according to claim 5, wherein the circular nozzle is a multi-tube nozzle or a nozzle having a current plate inside.
のある板状形態である請求項５ないし７の何れかに記載
の油中水型乳化油脂食品の製造方法。10. The method for producing a water-in-oil type emulsified oil and fat food according to claim 5, wherein the current plate has a plate shape having a step in the middle in cross section.
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05743395A JP3773281B2 (en) | 1994-03-24 | 1995-03-16 | Water-in-oil emulsified oil and fat food having a fractured surface layer and method for producing the same |
| EP95932214A EP0760212B1 (en) | 1995-03-16 | 1995-09-22 | Method of manufacture of water-in-oil type emulsified fat and oil food having split section layers |
| AU35336/95A AU700931B2 (en) | 1995-03-16 | 1995-09-22 | Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same |
| DE69529612T DE69529612T2 (en) | 1995-03-16 | 1995-09-22 | METHOD FOR THE PRODUCTION OF FOODS BASED ON FATS AND OILS OF THE WATER-IN-OIL EMULGATOR TYPE WITH SEPARATING LAYERS |
| US08/737,219 US5855937A (en) | 1995-03-16 | 1995-09-22 | Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same |
| PCT/JP1995/001918 WO1996028037A1 (en) | 1995-03-16 | 1995-09-22 | Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same |
| NZ293000A NZ293000A (en) | 1995-03-16 | 1995-09-22 | Butter, margarine or other water-in-oil type food having split section layers along which the food can be readily split |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6-53797 | 1994-03-24 | ||
| JP5379794 | 1994-03-24 | ||
| JP05743395A JP3773281B2 (en) | 1994-03-24 | 1995-03-16 | Water-in-oil emulsified oil and fat food having a fractured surface layer and method for producing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07308152A true JPH07308152A (en) | 1995-11-28 |
| JP3773281B2 JP3773281B2 (en) | 2006-05-10 |
Family
ID=26394515
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05743395A Expired - Lifetime JP3773281B2 (en) | 1994-03-24 | 1995-03-16 | Water-in-oil emulsified oil and fat food having a fractured surface layer and method for producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3773281B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014193124A (en) * | 2013-03-28 | 2014-10-09 | Snow Brand Milk Products Co Ltd | Easily-splittable water-in-oil type emulsified oil-and-fat food |
| WO2020262310A1 (en) | 2019-06-26 | 2020-12-30 | 不二製油グループ本社株式会社 | Water-in-oil emulsified composition |
-
1995
- 1995-03-16 JP JP05743395A patent/JP3773281B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014193124A (en) * | 2013-03-28 | 2014-10-09 | Snow Brand Milk Products Co Ltd | Easily-splittable water-in-oil type emulsified oil-and-fat food |
| WO2020262310A1 (en) | 2019-06-26 | 2020-12-30 | 不二製油グループ本社株式会社 | Water-in-oil emulsified composition |
| JPWO2020262310A1 (en) * | 2019-06-26 | 2021-09-13 | 不二製油株式会社 | Water-in-oil emulsified composition |
| CN113939195A (en) * | 2019-06-26 | 2022-01-14 | 不二制油集团控股株式会社 | Water-in-oil type emulsified composition |
| KR20220025722A (en) | 2019-06-26 | 2022-03-03 | 후지세유 그룹 혼샤 가부시키가이샤 | Water-in-oil emulsion composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3773281B2 (en) | 2006-05-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2147351C (en) | Apparatus and method for producing a frozen novelty | |
| DE69932053T2 (en) | Ice cream article with a rounded shape and its manufacturing process | |
| US20220110292A1 (en) | Extruded, multi-portioned butter products and system and methods of producing same | |
| US6350483B1 (en) | Method for continuous manufacture of multi-colored and/or multi-flavored food product | |
| US20170238572A1 (en) | Butter Products and Methods of Forming and Packaging Same | |
| CN101460063A (en) | Method to stabilize the crystallization of a blend of fat and oil containing more than 10% cocoa butter and having a low trans fat content | |
| US4546003A (en) | Edible composition comprising discrete fat-bearing particles in a fat-bearing matrix | |
| US5855937A (en) | Water-in-oil type emulsifying fats and oils food having split section layers and method of manufacturing same | |
| US5776533A (en) | Process and apparatus for preparing precut solid water-in-oil emulsion | |
| US4020643A (en) | Ice confection | |
| US2973269A (en) | Method of making margarine | |
| JPH07308152A (en) | W/o-type emulsified oil and fat food having dividing layer and its preparation | |
| CA1290616C (en) | Fat compositions | |
| JP2816319B2 (en) | Method and apparatus for producing precut water-in-oil type emulsified oil / fat food | |
| US6495189B1 (en) | Process for producing fat composition | |
| EA033618B1 (en) | Process for the manufacture of edible water-in-oil emulsion | |
| EP0302713B1 (en) | Margarine and the like | |
| JP2967299B2 (en) | Manufacturing method of molded cheese | |
| JPH10155381A (en) | Production of precut water-in-oil type emulsified fat and oil food | |
| JP4178051B2 (en) | Rare cheesecake and method for producing the same | |
| NZ755037A (en) | Extruded, multi-portioned butter products and system and methods of producing same | |
| JPH05199859A (en) | Processing method for plastic fatty oil composition | |
| JP4075276B2 (en) | Chip-like oil processed food | |
| JPH08266180A (en) | Divided oil-and-fat food and its production | |
| JPH07147900A (en) | Method for forming plastic oil and fat composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20040720 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20040922 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20051004 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20051202 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20060131 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20060214 |
|
| R150 | Certificate of patent or registration of utility model |
Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20090224 Year of fee payment: 3 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100224 Year of fee payment: 4 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110224 Year of fee payment: 5 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
| R371 | Transfer withdrawn |
Free format text: JAPANESE INTERMEDIATE CODE: R371 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
| S111 | Request for change of ownership or part of ownership |
Free format text: JAPANESE INTERMEDIATE CODE: R313111 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120224 Year of fee payment: 6 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130224 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130224 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140224 Year of fee payment: 8 |
|
| EXPY | Cancellation because of completion of term |