JPS5843054B2 - Method for producing whipped margarine - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing whipped margarine that has excellent plasticity, melts well in the mouth, and does not oil off during long-term storage.0 Whipped margarine is available in Japan. Although it is not yet commercially available in the United States and appears to be new, it is widely sold in considerable quantities in the United States.

Whipped margarine itself is completely different from margarine in that it is overrun with gas by 20 to 60%, so it has a mild flavor, excellent spreadability, and low calories per volume. Since it is also highly economical, it is considered to be a promising product in Japan as well.

Conventionally, whipped margarine is made by mixing fats and oils with water and an emulsifier to create an emulsion base.■ Gas is introduced into this emulsion base, and the mixture is cooled, kneaded, and whipped in a continuous margarine making machine.

■ This emulsion-based continuous marcarin manufacturing machine cools and kneads, and at the same time introduces gas into the kneading section to whip.

■ This emulsion base is cooled and kneaded in a continuous margarine making machine or after aging, and then whipped in, for example, a closed continuous type mixer.

It was manufactured by the same method.

However, conventional whipped margarine has quality defects such as poor shape retention, oil-off, or oil release, and an unsightly appearance due to many large air bubbles remaining in the structure. It was.

Conventionally, attempts have been made to improve plasticity by adding viscous substances such as alginic acid to overcome this drawback, but this has not been a fundamental solution.

In order to produce high-quality whipped margarine, the present inventors focused on the raw material oils and fats and the processing process and conducted research to improve the essential quality. The quality of whipped margarine can be significantly improved by carefully blending liquid oils and fats.Furthermore, after the emulsion is cooled and kneaded, it is whipped at high speed using a high-speed stirrer under pressure of nitrogen gas. By doing so, they succeeded in forming a good structure in which the presence of air bubbles was completely invisible.

The oil and fat composition of the present invention includes: (1) 10 to 20% high melting point oil and fat with an increased melting point of 40 to 55°C;
(2) 10 to 40% of medium melting point fats and oils with elevated melting points of 25 to 40°C
(3) Consisting of 80-40% liquid oil and fat, and 10-40% saturated fatty acids in the total amount.
%, consisting of 90-60% unsaturated fatty acids, and
It has the following solid fat index (SFI).

This oil and fat composition used in the present invention is novel in its composition and solid fat coefficient, and is completely unique not only in whipped margarine but also in other similar products.
In particular, the use of a combination of 10 to 20% of a high melting point oil or fat with an increased melting point of 40 to 55°C and 10 to 40% of a medium melting point oil or fat with an increased melting point of 25 to 40°C is a major feature.

The combination of high-melting point oil and medium-melting point oil gave whipped margarine excellent plasticity and melting in the mouth, and was effective in preventing oil-off during long-term storage.

As the high melting point oil and fat having an elevated melting point of 40 to 55°C in this oil and fat composition, hydrogenated hydrogenated oils or fractionated solid fats of various oils and fats are used.

Specifically, hydrogenated palm oil and palm fractionated solid fat are suitable.

This high melting point oil or fat is added in an amount of 10 to 20% in the oil or fat composition.

If the amount added is less than 10%, shape retention and plasticity will be poor, and the oil-off prevention effect will be reduced, which is undesirable. If it is more than 20%, melting in the mouth will be poor, which is not preferred.

In addition, medium-melting point oils and fats with elevated melting points of 25 to 40°C include hydrogenated hydrogenated oils and semi-hardened liquid oils, fractionated oils, lauric oils, and transesterified oils and fats of various oils, but specifically, soybean hydrogenated oils and fats include Suitable oils include hydrogenated corn oil, hydrogenated rapeseed oil, hydrogenated cottonseed oil, hydrogenated rice bran oil, and fractionated palm oil.

The medium melting point oil or fat with an elevated melting point of 25 to 40°C is 10 to 4% in the composition.
0% used.

If it is less than 10%, shape retention becomes poor and oil-off tends to occur, which is undesirable. If it exceeds 40%, melting in the mouth tends to be poor, which is not preferred.

Moreover, in this oil and fat composition, liquid oil and fat are used in an amount of 80 to 40%.

As the liquid fat, soybean oil, corn oil, cottonseed oil, rice bran oil, rapeseed oil, etc. are all used.

If the amount of liquid fat exceeds 80%, the whipped margarine will become soft when stored at room temperature, and the entire structure will collapse.
This is undesirable as it may cause oil-off, and 40%
If it is less than this, the spreadability of the whipped margarine will be impaired and the meltability in the mouth will deteriorate, which is not preferable.

The oil and fat composition used in the present invention is composed of the above-mentioned oils and fats, and has a fatty acid composition of 10 to 40 saturated fatty acids.
%, unsaturated fatty acids are 90-60%.

This fatty acid composition comes directly from the above-mentioned fat and oil composition, but if the saturated fatty acid content exceeds 40%, the structure of the whipped margarine will become too hard, resulting in poor spreadability and melting in the mouth. When it exceeds 90%, the tissue becomes soft and oil-off occurs.

What is important in the oil and fat composition used in the present invention is that it has the following solid fat index (SFI). It must exist throughout while decreasing.

In conventional whipped margarine, the solid fat coefficient at 35°C is O, and the solid fat coefficient at 30°C is extremely low, which is thought to be the cause of oil-off.

The oil and fat composition used in the present invention has the above-mentioned composition and physical properties, and when it is made into whipped margarine, it does not turn into oil even after long-term storage, has excellent plasticity, and has excellent effects that dissolve in the mouth. Demonstrate.

In the present invention, in order to make whipped margarine from this oil/fat composition, first, an emulsifier, a coloring matter, an oil-soluble fragrance, etc. are added and stirred to adjust the oil phase.

The emulsifier used here is selected from monoglycerides, sugar esters, reticyl, etc., and the emulsifier is added in an amount of about 0.1 to 0.8% based on the fat and oil composition.

On the other hand, the aqueous phase is adjusted by adding a small amount of taste components such as salt, water-soluble fragrances, etc. to water.

Next, a W2O type emulsion is obtained by mixing and stirring this aqueous phase by about 10 to 30% with respect to the oil phase.

The emulsion thus obtained is subjected to a whipped margarine production process.

This manufacturing process in the present invention is very distinctive compared to conventional processing methods.

That is, conventionally, whipped margarine makes an emulsion, and ■ U.S. Patent 2,937,093.2,970,91
7 Publication No. 40-1973 Publication No. 46-3974 As shown in the specification, this emulsion base is charged with gas, cooled and kneaded in a continuous margarine making machine, and whipped.

■Publication No. 33-8429 As shown in the specification, the mixture is cooled and kneaded in a continuous margarine manufacturing machine, and gas is introduced into the kneading section for whipping.

■ US Patent No. 3,682,656 Publication No. 49-1856 Publication No. 51-88662 As shown in the specification, after cooling and kneading in a continuous margarine manufacturing machine or after aging, the product is whipped using, for example, a closed continuous mixer.

Specifically, as shown in US Pat. No. 3,682,656, for example, the emulsion is cooled to about 7°C with a votator, stirred, kneaded, and solidified, and then placed in a batch type stirrer and heated at 30 rpm under nitrogen gas pressure. It was stirred and whipped to a moderate degree.

However, in these conventional methods, a large number of air bubbles were observed in the whipped margarine product, which resulted in poor appearance as well as poor quality.

This was also observed in the improved oil and fat composition used in the present invention, so it was clear that the treatment method also had drawbacks.

In the present invention, the processing method for converting an emulsion into whipped margarine includes a first cooling stirring (hereinafter also referred to as A1 unit), a second cooling stirring (hereinafter also referred to as A2 unit), and a kneading stirring (hereinafter also referred to as B unit). Sequential combination, during which nitrogen gas was fed under pressure of 3 to 10 kg/crA, and a high speed stirrer was used at 500 to 1000/rp.
By appropriately inserting a step of continuous whipping under closed conditions at m rotations, they were able to completely eliminate the lumpiness of air bubbles from the product.

The processing steps of the present invention include the following three steps.

1. Emulsion → A1 unit → A2 unit → B unit → high-speed stirring under nitrogen gas 2. Emulsion → A1 unit → A2 unit → high-speed stirring with nitrogen gas → B unit 3. Emulsion → A1 unit → high-speed stirring under nitrogen scum → A2 unit →The amount of B unit in these three steps is also preferable in the third step, i.e.
This is a method in which high-speed stirring under nitrogen gas is performed immediately after unit A1, followed by cooling and stirring in unit A2, and finally mixing and stirring in unit B.

The processing of A1 unit and A2 unit is preferably carried out by cooling and stirring using a conventional continuous margarine manufacturing machine such as a combinator or a votator.

Since emulsions are generally manufactured by heating and mixing, they are sent to the A1 unit at a high temperature of about 40 to 50 degrees Celsius, but in this person's unit, the temperature is about 40 to 50 degrees Celsius.
If the product is not cooled down to around 30 degrees Fahrenheit before being released, it will show up later as a quality defect.

Further, it is preferable to further cool and stir in unit A2 to maintain the outlet temperature at 7 to 8°C.

At this time, if the temperature exceeds 10°C, the product will lose its smoothness, which is undesirable.

Further, in the B unit, a commonly used stirrer is used to mix and stir at about 100 to 200 rpm.

Stirring with a stirrer will slightly increase the humidity.

The present invention is characterized in that a high-speed stirring treatment under nitrogen gas is performed after the A1 unit, the A2 unit, or the B unit.

This high-speed stirring treatment under nitrogen gas is extremely suitable for producing whipped margarine, as it makes the bubbles so fine that they are invisible to the naked eye and the structure becomes smooth.

As this processing machine, a CR mixer (manufactured by Kemetron, USA) is used.

This processing machine is constantly operated under a pressure of 3 to 10 kg/crA, that is, with a back pressure of 3 to 10 kg.
Whipping is carried out while feeding raw materials and nitrogen gas under a pressure of g/c4.

Continuous closed whipping under pressure uses a high-speed stirrer.
It is carried out under rotational stirring at ~11,000 rpm, preferably 700-900 rpm.

At this time, the pressure of nitrogen gas is preferably about 5 to 7 kg/crA.

As described above, in the present invention, by improving the oil and fat composition and improving the manufacturing process, it has excellent plasticity in terms of quality, good mouth bathing, no oil-off even after long-term storage, and smooth texture. There are no visible bubbles and an extremely good whipped margarine can be obtained.

Next, test examples of the present invention will be shown.

Test example 1゜ The following oil and fat compositions (4) and (B) were prepared.

Oil and fat composition (A) (control) Corn oil 40% palm oil
20% soybean hydrogenated oil (rising melting point 35°C) 40% oil and fat composition (8 (composition of the present invention)) Corn oil 60% soybean hydrogenated oil (rising melting point 35°C) 20% palm hydrogenated oil (rising melting point 45°C) 20 % When the fatty acid composition and solid fat index (SFI) of the above oil and fat compositions (4) and (B) were measured, the results shown in Table 1 below were obtained.

Whipped margarine was produced from these oil and fat compositions N and (B) in exactly the same manner as in Example 1, and the oil-off properties and structure stability of both were examined.

The results are shown in Table 2 below.

From the table above, the oil and fat compositions of the present invention using high melting point oils and fats (
It is clear that B) prevents oil-off and gives a good texture in whipped margarine.

Test Example 2 The fatty acid composition and solid fat coefficient of the product of Example 1 and the product commercially available in the United States were measured, and the results shown in Table 3 below were obtained.

It is clear from this table that high melting point oils and fats are not used in US commercial products.

The product of Example 1 and the product commercially available in the United States were examined for hardness, oil-off property, and structure stability.

The results are shown in Tables 4, 5 and 6 below.

The hardness is expressed as hardness g/crA per unit area when a cylindrical adapter with a diameter of 5 mm is advanced at a constant speed to a depth of 10 mm using a rheometer.

Test Example 3 Using the same oil and fat composition as in Example 1, emulsification was performed in the same manner to create an emulsion.

This emulsion was sterilized in a plate sterilizer at 90°C for 1 minute, and then the following steps A, B, and C were made by combining A1 unit, A2 unit, B unit, and high-speed stirring under nitrogen gas, changing each condition. I tested it.

Process A: A1 unit → A2 unit → B unit → High-speed stirring under nitrogen gas Process B: A1 unit → A2 unit → High-speed stirring under nitrogen gas → B unit Process C: A1 unit → High-speed stirring under nitrogen gas → A2 unit → B The test results for each unit process are shown in Tables 7 and 8.9 below.

Next, examples of the present invention will be shown. ○ Example 1゜Blended oil/fat 81 of 60% corn oil, 20% hydrogenated soybean oil (MP, 35°C), and 20% hydrogenated palm oil (MP, 45°C)
Add 1 kg of lipophilic emulsifier monoglyceride and 1 kg of soybean lecithin to 0 kg, and add a small amount of pigment (β-carotene) while stirring while keeping the humidity at 45 to 50°C to prepare an oil phase.

On the other hand, 20 kg of common salt is added to an aqueous phase obtained by adding 15 ky of skim milk powder to 150 ky of tap water and dissolving it, and stirring and dissolving it to form an aqueous phase.

This aqueous phase is added to the oil phase, and fragrances and vitamins are added little by little and stirred to emulsify for about 20 minutes.

Next, it is sterilized using a plate type sterilizer at 90°C for 1 minute, then fed into A1 unit, cooled and stirred to obtain a cooled product at 12°C.

This cooled product is further fed into the A2 unit, and cooled and stirred again to obtain a cooled product at 7°C.

This coolant has a back pressure of 5.5Iy/
It was fed into a CR□ Kisser (manufactured by Chemetron, USA) adjusted to crA, and was heated to 70 ml under nitrogen gas pressure of 6 kg/crA.
Rotate with Orpm to obtain a whipped product.

This was then placed in unit B and rotated at 200 rpm for kneading and stirring to obtain a whipped margarine product.

The overrun of the product was 34%, the structure was extremely smooth, and although it was stored at 10°C for one month, there was no change or oil-off.

Example 2゜Blended fat 810 with 60% corn oil, 20% hydrogenated soybean oil (MP, 35°C) and 20% hydrogenated palm oil (MP, 45°C)
1 kg of lipophilic emulsifier monoglyceride and 1 kg of soybean lecithin are added to the mixture, and a small amount of pigment (β-carotene) is added while stirring at a humidity of 45 to 50°C to prepare an oil phase.

On the other hand, 20 kg of common salt is added to an aqueous phase obtained by adding and dissolving 15 kg of skim milk powder into 150 ky of tap water, and stirring and dissolving it to form an aqueous phase.

This aqueous phase is added to the oil phase, and fragrances and vitamins are added little by little and stirred to emulsify for about 20 minutes.

Next, it is sterilized using a plate-type sterilizer at 90°C for 1 minute, then fed into A1 unit, cooled and stirred to obtain a cooled product at 12°C.

This cooled material has a back pressure of 5.5 kg.
The mixture was fed into a CR mixer (manufactured by Chemetron, USA) adjusted to a temperature of 6 kg/crt, and rotated at 70 Orpm under nitrogen gas pressure of 6 kg/crt to obtain a whipped product.

This whipped product is further sent to A2 unit, cooled and stirred again to obtain a cooled product at 7°C.

This was then placed in unit B and rotated at 200 rpm for kneading and stirring to obtain a whipped margarine product.

The overrun of the product was 34%, the structure was extremely smooth, and although it was stored at 10°C for one month, there was no change or oil-off.

Claims (1)

[Claims] 1 10 to 20% high melting point oil and fat with an elevated melting point of 40 to 55°C,
Consists of 10-40% of medium-melting point fats and oils with an elevated melting point of 25-40°C and 80-40% of normal temperature liquid fats, and of the total amount, saturated fatty acids are 10-40% and unsaturated fatty acids are 90-60%.
% oil composition and water, emulsifier, taste components such as salt,
A W10 type emulsion is formed by mixing with fragrances, etc., followed by heat sterilization, cooling and stirring, supplying nitrogen gas under pressure, and a CR mixer type high speed stirrer to form a W10 emulsion.
30-40% by continuous whipping by rotating at 00 rpm
Bring to a gas volume, then cool and stir, and then stir with a stirrer for 1
A method for producing whipped margarine, the method comprising stirring at about 00 to 300 rpm.