JPS59192044A - Continuous production of whipped food - Google Patents

Abstract

PURPOSE:A pump for discharge is set to the outlet of the rotary type whipping agitator to control the throughput and keep the input pressure constant whereby the whipped cream of uniform quality is continuously obtained. CONSTITUTION:Cream is sent, by means of pump 1, from tank 2 through line 3 to air disperser 4 where air is sent from line 10 and blown into the cream in fine foams. The rotary agitator 5 stirrs the fine foams-containing cream into whipped cream, which is output through the pump 6 as the product. The signals from the pressure sensor 8 are sent to the controller 9 and the rotation of the pump 6 is controlled by means of the frequency inverter 8 detecting the deviation of the actual rotation from the set value to restore the inside pressure to the set value.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a continuous manufacturing method for whipped foods, and more specifically, whipped cream that has compressibility due to high overrun and has large changes in physical properties such as viscosity in whipped cream 114r4. This relates to a one-step continuous manufacturing method for whipped foods, as typified by the above method, and more specifically, the inflow pressure to the whipped mass-inverting agitation tube for discharging whipped foods is kept constant. : To keep the above whipping dose 1e not'! +Tj A discharge pump is attached to the discharge part of the stirrer, and the flow rate used from the stirrer is marked and ν.

[Technical background and prior art]

Conventionally, as a basic method for manufacturing whipped cream using the i%%M method, a method whose outline is shown in the flow sheet of FIG. 1 has been known. That is, in this method, air is continuously blown into the liquid cream line 1 from the compressed gas line 2 to make the foam bubbles, and if necessary, the bubbles are made finer by stirring + (supporting) 3. After , #, the shearing force is continued to be applied by the whipping rotary stirrer 4, and the fat IJjj spheres are gradually aggregated in the curves of the bubbles, and are discharged from the whipping rotary stirrer 4 in the optimal whipping state.

However, in the conventional continuous manufacturing method for whipped foods, even if the overrun of the whipped cream discharged from the whipping rotary stirrer is controlled at a desired constant rate of 1σ,
Even if the amount of #I of liquid cream and the amount of gas blown are adjusted in order to maintain the same level, and the dispersed gas is made finer and more uniform, the discharge tfltit of whipped cream fluctuates circumferentially. A phenomenon occurs in which the correspondingly discharged whipped cream is periodically over-whipped or under-whipped (hereinafter referred to as "whipped cream cycling phenomenon"), resulting in whipped cream of constant quality. I can't get it. This overage 1 or under-whipping is related to the amount of shear applied to the whipped cream and the quality of the whipped cream, and this relationship can be explained as follows based on conventionally known knowledge.

When gas is dispersed in liquid cream and shear is applied, it changes from a liquid mass to semi-solid nU whipped cream, and if shear is continued, it undergoes a complete phase transformation (buttering).
Sprinkle with butter and buttermilk. In other words, the phase is 0. /
W is converted to Wlo, but whipped cream is
Among these, we are in an unstable employment transition area that can be called the 1+ and lI phase. However, if the whipped cream is satisfied as a product, the whipped cream is in the middle range, which can be called the h5 suitable range, which is part of this transition range, and the shear flight is lower than this optimum range. What if there is not enough? The shape retention of whipped cream is reduced and tends to be so-called "sag". On the other hand, when the surface of the whipped cream becomes too smooth, the surface of the whipped cream obtained becomes less smooth and tends to become rough. None of these are satisfactory as a II product.

Then, if you put whipped cream on top 4 continuously,
In particular, the above-mentioned excessive whipping or insufficient whipping poses a major problem in terms of quality stability.

In addition, the cycling phenomenon of whipped cream observed in the continuous manufacturing method of whipped cream is caused by rapid changes in properties such as compressibility T4 property and viscosity at whip A due to high overrun, similar to whipped cream. The same phenomenon can be seen in continuous manufacturing methods for whipped foods, although there are differences in degree (hereinafter referred to as the ``cycling phenomenon'', including the cycling phenomenon of whipped cream).
In either case, there are problems with the quality of the continuous manufacturing method for whipped foods.

The present inventors have quantitatively grasped the optimal range in the whipped cream production process and the accompanying changes in viscosity,
They utilized this to elucidate the behavior inside the whip dosing type stirrer, and discovered that the cycling phenomenon has a regular correspondence with fluctuations in the inflow pressure to the whipping rotary stirrer, and also discovered that the By establishing an effective control method, we can prevent the cycling phenomenon that inevitably occurs due to the unique characteristics of whipped cream, thereby maintaining a constant quality of whipped food products. Completed formula manufacturing method.

[Object of the invention and summary of the invention]

The object of the present invention is to convert the above cycling 1ltl k to jl
Another object of the present invention is to provide a continuous manufacturing method for whipped food with constant product rtxt.

The present invention relates to a continuous manufacturing method for whipped foods using a rotating stirring rim for whipping, in which a discharge pump is attached to the discharge part of a single-rotating whipping bowl (7j) for discharging whipped foods, and from the stirrer. 4 of the whipped food, characterized in that the inflow pressure to the whipping rotation Q9 stirring group is maintained at a predetermined constant M by adjusting the discharge flow rate of the whipped food.
This is the continuation of the second 〇〇 method.

[Detailed description of the invention]

Next, the method of the present invention will be explained in detail regarding the production of whipped cream.

(Description of technical configuration) In the method of the present invention, in order to maintain the inflow pressure to the whipping rotary stirrer constant, a discharge pump is attached to the discharge part of the whipping rotary stirrer, and the discharge pump is attached to the discharge part of the whipping rotary stirrer. The discharge flow rate is reduced by i'111. That is,
If the pressure inside the above-mentioned whipping rotary stirrer rises above the setting (if), in other words, the discharge flow rate from this stirrer decreases, the above-mentioned stirring is done by increasing the rotational speed of the drive motor main shaft of the discharge pump, etc. Increase the discharge flow rate from the machine and return the internal pressure to the set value.This allows the whipped cream near the discharge part in the whipping rotary stirrer to be discharged before it becomes abrasive.Also, in response to the drop in pressure, On the contrary, the discharge flow rate is reduced by lowering the rotational speed, etc.Then, the specific method of adjusting the discharge flow rate is to receive the inflow pressure as an electric signal and compare it with the set value using a calculator. This is done by frequency dividing the rotational speed of the main shaft of the drive motor of the evacuation pump by the difference.

By this adjustment, the inflow pressure is always maintained at a predetermined constant value, and the residence time of the cream in the whipping rotary stirrer is
The l1il+chi shear time is also controlled to be constant. Even if you attempt to control the pressure inside the whipping rotary stirrer to a constant value by adjusting the flow 'WL using this discharge pump at the inlet to the whipping rotary stirrer, this will result in flfN
You can't control time.

In other words, when the pressure inside the whipping rotary stirrer increases, reducing the flow rate of cream flowing in with the inflow pump provided at the inflow section reduces the amount of cream that has been compressed and accumulated inside the whipping rotary stirrer. Whip dose trajectory type stirring! Although the pressure within the whip is reduced, this pressure reduction also reduces the discharge flow rate of whipped cream from the whipping rotary stirrer, so the cream RN time in the whipping rotary stirrer increases. This increase in residence time then results in an increase in the amount of shearing of the cream, which results in over-sheared whipped cream being discharged from the whipped volume stirrer I/half IN. However, as will be explained later, when the cream flow Vftflk exceeds a certain level and exceeds the yield value of whipped cream, the viscosity of the cream decreases rapidly, and as a result, the cream in the whipping rotary stirrer is discharged all at once. When this happens, the residence time of the cream in the whipping rotary stirrer, that is, the shearing time, decreases, and conversely, whipped cream that is insufficiently sheared is discharged from the whipping rotary stirrer. This does nothing but encourage the cycling phenomenon.

Therefore, in the present invention, the internal pressure of the rotary stirrer for whipping is controlled by adjusting the discharge flow rate from the stirrer using a discharge pump installed in the discharge portion of the stirrer, thereby making the retention time of the cream constant and increasing the It must be based on keeping Km constant. Furthermore, when using a pump to perform this adjustment, it is essential to ensure that the whipped cream is not subjected to shearing effects due to the rotation of the pump's impeller. In addition, in order to improve controllability, it is desirable to have a pump that can easily follow changes in flow rate due to changes in the rotational speed of the impeller, such as a gear pump type rotary pump.

In the present invention, the means for controlling the internal pressure of the whipping rotary stirrer may be any means as long as it can adjust the flow rate of the discharge pump installed at the discharge portion thereof. For example, there are means for adjusting the rotational speed of the impeller of the discharge pump and for changing the pitch of the impeller.

The present inventors increased the amount of shear applied to the liquid cream, improved the quality of the whipped food's shape retention and surface roughness, and measured the change in viscosity at 1tT1. , - Hiba [3] In order to quantitatively understand the existence of the appropriate amount range, the following experiment was conducted.

(Experiment 1) Put 4009 of each of the synthetic reams of IFtl- and the one used in Example 1 into a batch-type electric whipper (manufactured by Kenwood, Kenmix machine), and stir at a rotational speed of 175 r, p-m.
・Four whipped creams were prepared by whipping at a temperature of 8° C. for the times shown in FIG. 2.

To the finger of the amount of shear given! The stirring time was taken as follows, sampling was performed as appropriate depending on the stirring time, and the viscosity was measured by a conventional method. Furthermore, the obtained whipped cream was made into artificial flowers using a conventional method, and the condition of the edge of the artificial flower, the condition of the top of the artificial flower, the condition of the waist of the artificial flower, and the condition of the skin of the artificial flower were determined.The obtained whipped cream was heated at 256C for 3 hours. The suitability of whipping was tested by visually observing the failure of water separation while holding the container. The results are shown in Figure 2. In the figure, (-〇-) represents viscosity (CP),
(a), (b), and (c) are in the transition region of phase change and show the regions of excessive shearing, optimal region, and insufficient shearing, respectively, from the perspective of the whipped cream.

The results of Experiment 1 revealed the following. The time required to complete the whipping was 4 minutes 10 seconds (250 seconds), but it took 3 minutes 50 seconds (23 seconds) to pass the 0/w type area.
0 seconds), accounting for more than 90% of the total stirring time,
On the other hand, in regions (a), (b), and (c), the times are extremely short, 10 seconds, 5 seconds, and 15 seconds, respectively, and the proportions of the total stirring time are 4%, 2%, and 6%, respectively.
It is only about %. Also, looking at changes in viscosity,
Compared to the viscosity of 300 to 400 CP at the time of stirring 11σ, the viscosity has increased to about 300,000 CP at the end of stirring, and shows a remarkable tendency to increase in viscosity especially near the optimum range (b).

Furthermore, the present inventors have found that the results of Experiment 1 are the same in tests using a rotating stirrer for whipping in a continuous production method, νII, and that the optimum It was found that the retention area 117 was extremely narrow and that the viscosity tended to increase significantly.

(Experiment 2) Whipped cream was produced using the same packaging and conditions as in MIA Example 1. The rotary whipping stirrer used is shown in Figure 3. In FIG. 3, an m-wheel-shaped rotary plate 5 and surrounding it at a certain interval, complementary corresponding fixed plates fl'6 are arranged alternately in the axial direction, 36 pieces and 3 pieces, respectively.
Seven sheets are placed, and the liquid cream with dispersed air bubbles is whipped while being subjected to shearing force without passing through the above-mentioned intervals (
Figure m3 (a) is an axial cross-sectional view, and (b) is a radial cross-sectional view of the plates 5 and 6). In continuous production methods, the shearing capacity per unit time is usually designed to be much higher than in batch-type equipment. Therefore, the shearing (stirring) time per unit throughput is shorter than in the batch method. Therefore, in this experiment, the stirring time, that is, the average residence time in the whipping rotary stirrer, was set at 30 seconds, the iR rotation was stopped during stable production, the whipping rotary stirrer was disassembled, and the inside was observed. did. As a result, the whipped state of the cream in the whipping rotary stirrer is divided into three categories as shown in (1), (1), and (IN) in Fig. 4 (A).
1) is a completely whipped state, (II) is a semi-fluid state, and (l!l) is an unwhipped state βυ where it is close to a liquid state and gas and liquid are easily separated, and (1) and ( U
) was found to be a very narrow area compared to all categories.

From the above results, even in the continuous production method of whipped cream, there is a clear transition towards whipping as described in the results of Experiment 1, and (I), (II) and (1)
correspond to the optimum region, the region of insufficient shearing, and the region of 0/w in Reality 11, respectively. Then, when the stirring time that the cream undergoes is 30 seconds, the elapsed time in the region (II), the time in the insufficient shear region (111 (1)), and the time in the optimal region (1) are, respectively. 27.6 seconds, 1.
The time is about 8 seconds and 0.6 seconds.

From the above Example #111 and Experiment 2, it has become possible to quantitatively understand the optimal range of continuous whipped cream production, but at the same time the chain acid is in an extremely narrow range. It was found that the increase in viscosity in the vicinity of the area within the area was particularly remarkable.

Therefore, in a continuous manufacturing method, if a gradual change in flow conditions occurs throughout the system, the quality of the product can easily change from optimal to degraded. Also, Ren IP? A
In the formula manufacturing method, the viscosity of
Since the viscosity has increased by more than 0 times, the viscosity is 41t < l1
llf, Wi11 Highly unwhipped cream is likely to leak into the whipped volume transfer stirrer, and pack mixing may occur locally, thereby preventing a complete piston flow inside the whipping rotary stirrer. M
It tends to be difficult to hold the bell.

In addition, half of the volume inside the whipping rotary stirrer is occupied by gas, and since the processing liquid itself has high compressibility, the extrusion flow is not perfect, and the physical properties of the whipped cream and the internal pressure are small. The inlet flow rate and outlet flow force t change
balance is easily lost. For these reasons, in continuous production methods, the residence time within the whipping rotary stirrer is highly likely to be non-uniform.

Based on the above experiments and considerations, if the above-mentioned cycling phenomenon is schematically expressed using categories (I), (1), and (1) of the observation results of Experiment 2, it is as shown in Figure 4. become.

That is, in (A) of Fig. 4, the cream flowing in from the right passes through the states (II) and (1), and then reaches the optimal region (I).
However, if any part of the cream inside the whipping rotary stirrer is subjected to even the slightest excessive shear, the viscosity of the cream in that part will increase, which will reduce its fluidity. , and the outlet flow rate is reduced, so the residence time of the cream is increased. As the Wf retention time of the cream increases, the cream is subjected to more excessive shearing, and thus the viscosity of the cream further increases. For this reason, the discharge flow rate further decreases, and cream containing compressible gas is accumulated in the whipping rotary stirrer while being pressed under pressure by the cream pump, and as the internal pressure increases, the residence time and viscosity increase. This will further encourage an increase in

When this happens, the optimum region (I) retreats to the right side from the whipping rotary stirrer outlet and is replaced by the excess shear region (I).
′) will be formed. This is illustrated by (IT) in the figure. However, when the shearing claw exceeds a certain level and the whipped cream yields α) (whipped cream is a typical non-Newtonian fluid and has a strong viscoelastic orientation), the viscosity of the cream suddenly decreases Then, the material at this shearing point of 1!+14 (1') is pushed by the high internal pressure and is discharged at a high speed from the discharge port at once, and the internal pressure also decreases.When this happens, the flow inside the whipping rotary stirrer increases. The velocity increases, and the residence time becomes shorter, contrary to the case (B) above, so that the whipped cream becomes insufficiently sheared.

In this case, the optimal region (1) in the whipping rotary stirrer is not formed, and the shear insufficient region (n) occurs in the discharge portion, resulting in an increase in the discharge flow rate. This is shown in (C)- of the figure. Then, since the standard flow rate regulated by the cream pump flows into the whipping rotary stirrer, the state shown in (A) above is again achieved.
will return to.

In this way, the present inventors have discovered that the repetition of the above phenomenon is the mechanism of the cycling phenomenon, but the main cause is the applied shear as described above with reference to FIG. This can be said to be due to its unique properties, as typified by whipped cream, in that the optimum range of air flow is extremely narrow, and the viscosity increases significantly and the yield value exists around this range.

Next, the present inventors discovered that since the cream in the whipping rotary stirrer is a compressible bubble-mixed fluid, the whipping property repeatedly fluctuates due to fluctuations in the discharge flow rate and associated excess or deficiency of shearing claws. The following experiment was conducted in order to find out what kind of relationship there is with the pressure at the inlet to the rotary whipping stirrer, which receives back pressure due to flow path resistance in the whipping rotary stirrer.

(Actual #3) In the equipment +St used in Example 1, the N1 pump was not installed, and instead the pressure was recorded at H41 m! if
Whipped cream was manufactured under the same conditions as in Example 1 except that the synthetic cream transfer flow rate was 75 kg/hr, and the discharge flow rate from the whipping rotary stirrer and the whipping rotary stirring m ill the inflow of FL force into
Established.

The results are shown in FIG. In Figure 5, -・-(
1) indicates the discharge flow rate of the whip dose-converting stirring device 6, and □(2) indicates its inflow pressure.

The discharge flow rate and the inflow pressure change periodically over time, and FIG. 5 shows one period. From this result, the discharge flow rate fluctuates periodically at approximately 72 second intervals in the range of fI7 large 215 Kg/hr to minimum 45 Kg/hr, and at the same time, there is a shortage of shear Ulli and whipped cream on the shear A side, respectively. Nori! It can be seen that a similar cycling phenomenon is exhibited. Furthermore, l'
The quality was poor in terms of artificial flower quality, which was made using the same method as the lil book. Also, when looking at pressure fluctuations, it is 0.
Similar to the flow rate, it fluctuates in the range of 9/7 from 22 to 0.62 at a period of about 72 seconds. In this way, it has been found that although there is a certain phase difference, the fluctuations in the discharge flow rate and pressure both show the same periodic regularity. We conducted an experiment based on the foresight that cycling phenomena could be prevented if not only could the pressure fluctuations be detected by replacing them with , but also if this pressure fluctuation could be controlled to a slight, preferably constant pressure value. .

(Experiment 4) In the apparatus used in Example 1, an automatic pressure recorder was added, and the transfer flow f? of the synthetic ream was measured. Whipped cream was produced under the same conditions as in Example 1 except that the inflow pressure was set at 80 Kg/hr and the inflow pressure was set at 0.78 K%a.

Then, test the quality of the whipped cream using the same method as the actual Ml! ). At this time, the inlet pressure (approximately equal to the internal pressure) and the ρ movement of the discharge flow rate of the whipping rotary stirrer are shown in FIG. In Figure 216, -+-(1) is the discharge flow f of the whipping claw 1pii type stirring JJ pigeon! t, and □(2) indicates its inflow pressure. This pressure is 0
．． 78 to 0.785 K-, which shows a nearly constant value, and at the same time? l! II fixed discharge flow (l) is 79.8~80.
8K%4. If the internal pressure of a whipping rotary stirrer is F]TTr depending on its discharge flow rate, then the internal pressure (
(approximately equal to the inflow pressure) is controlled to a nearly constant value along with the discharge flow rate, and the overrun is also 119% to 1
20%, and the quality of the whipped cream obtained was also constant.

Various methods other than the method of the present invention can be considered as a method for stopping fUj of the cycling phenomenon, and the main methods will be shown as comparative examples.

(Comparative Example 1) Retention lL' in the rotating whipping stirrer? This is a method of adjusting the inflow amount in order to directly control the gap itself to a constant value. This method increases the inflow rate of cream when the discharge flow rate from the whipping dose rolling extrusion J stirrer decreases and shows a tendency to increase the residence time.
The discharge speed of whipped cream is forcibly increased by the injection pressure.

However, since cream is compressible, there is a time lag in the increase in the discharge flow rate, while the pressure continues to rise. The discharge flow is
increases much more than the standard value. In this case, the low viscosity and insufficient shearing has been eliminated, and the interior of the whipping rotary stirrer has better fluidity than the standard, so the inflow flt should be reduced to reduce the discharge flow rate to the standard value. As a result, the flow rate decreases to a value lower than the flow rate of 4 $r (a), and the residence time becomes longer.

As described above, this method does not result in preventing the cycling phenomenon, but instead forces the cycling phenomenon to occur, shortens its repetition period, and increases the degree of excess and deficiency of shear. , will expand the scope of quality. Also, the tendency of the pressure inside the rotating stirrer for whipping is naturally the pack pressure.
Since it acts on the air blowing part, it can control the barking pressure [1
1 is also required, which may complicate the system.

(Comparative Example 2) Whip phase rotating type stirring! Masunai's 9゛(汀、'(1lff)
This is a method in which the pressure inside the whipping rotary stirrer is controlled at a constant fII'f by adjusting the true rotational speed of 1"it stirring and the shear strength/l't of 111" without controlling the mixing time.This method , the pressure tends to increase, that is, (A
) When it starts to show the transition from the state rrIj to the state (■3), the degree of iJI is decreased, and the transition from the region (J) to (1) in the figure and ( ]I)
and (11), which delays the whipping of the cream in the 611 area 2). However, there is a delay in the control effect because there is no direct effect of discharging the cream in the area (■') where excessive whipping is started. When cream is dispensed, areas (1) and (
Since the cream in III) is insufficiently sheared, as the cream in the discharge area (1) is discharged, the pressure decreases and the rotational speed increases considerably from the standard state. In this case, on the other hand, there is no direct action to suppress the discharge of cream that is insufficiently sheared, so the control effect is similarly delayed. Then, the cream that has newly reached the region (II) and the mouth 1 becomes excessively sheared, so that the rotation speed must eventually be reduced. As mentioned above, this method
There is a delay in the control effect, and even if it is possible to suppress the fluctuation of the cycling phenomenon, the phenomenon itself cannot be prevented.

Next, the following experiment was conducted to investigate the effect of the pressure inside the whipping rotary stirrer on the quality of whipped cream.

(Experiment 5) In the apparatus used in Example 1, the rotation speed of the whipping rotary stirrer was 43 Or, p, m, the synthetic ream transfer flow rate was 85 KVhr, and the compressed air flow rate was 150 HIVhr.
and set the inflow pressure to OKg4:II~0.89.
Whipped cream was manufactured under the same conditions as in Example 1 except that the pressure was varied within the range of /cn, and the relationship between each inflow pressure setting value and overrun was investigated.

The results are shown in FIG. In the figure, the dark blue axis indicates the length and height overrun values under each Ll (force).The overrun values when the internal pressure of the rotating stirring island for whipping is 0.61<gT! or more are cream and air. 11kn'l+ overrun value also shows a tendency to decrease as the pressure decreases, and the supplied air is in the cream. This shows that once the rotational speed of the rotating whipper and the stirring capacity are determined, the limit of the air volume that can be increased per minute is also determined. , and the PI (considered the reason).

By changing the internal pressure, the air volume ratio within the stirring 11 changes accordingly. Therefore, when the air inflow ratio is high, that is, even under overrun conditions, by keeping the internal pressure the same, the volume ratio inside the whipping rotary stirrer can be reduced, so all the supplied air is effective. The whipped cream that comes out of the whipping rotary stirrer will also show a high overrun, but on the other hand, if the internal pressure is high, the volume ratio of air in the whipping rotary stirrer will be It will increase, but it cannot exceed a certain percentage. Therefore, the overrun value of the whipped cream coming out of the whipping rotary stirrer is also 15 times lower than in the above case. The air that cannot be absorbed is exhausted at the station where the whipped cream is sprinkled with lumps.

These experimental results show that in order to stably produce whipped cream, it is important to first control the internal pressure at a constant level in order to suppress the cycling phenomenon, but at the same time, in order to include quality control, It was also found that it is also necessary to determine the value at which .

FIG. 9 shows the responsiveness to changes in the V constant internal pressure according to the method of the present invention. In FIG. 9, when the discharge flow rate is reduced at point (a), the inflow pressure decreases at point (b). The follow-up speed associated with changing the set value is about 3 to 5 seconds, and the fluctuation +1] is within a range that can be seen as a wild goose, regardless of the set pressure value.

(Example) Next, examples of the present invention will be described.

Example 1 FIG. 7 shows an outline of the apparatus used in this example.

1 is a pump that transfers the cream from the cream tank 2 through the cream line 3, and 4 is an air dispersion pump in which air at a pressure of 5 K%a, which has been purified by t144, is blown into fine bubbles from the air supply line 10. It is a device. 5
As shown in Fig. 3, is a rotary stirrer for whipping shown in the front, and 6 is a discharge pump (manufactured by Creamery Package Co., Ltd., gear pump Na 2 ) installed at the discharge part of the claw-type stirring ring 5 for whipping. .

The pressure detection unit 7 (N, λ1.D, J・S, sanitary strain gauge type pressure gauge, PR/105 type) sends the inflow pressure as an electrical signal to the controller 9 (Yamatake Honeywell Co., Ltd., digital indicator Wrr 71t).
.

SDC300,5GCO11YA2").

Therefore, depending on the deviation from the set value, frequency converter 8 (manufactured by Mitsubishi Electric Corporation, general-purpose inverter, FREQROL
-E (PR-E-3700M)), the motor rotation speed of the discharge pump 6 is adjusted, and feedback control is performed so that the internal pressure is restored to the set value. In addition, the P, I, and D values of the controller are determined by the limit sensitivity method, and the P value is set to 7.
%, I fiff to 11 sec, and D value to 3
sec.

First, the cream used was prepared as follows.

6560 parts of commercially available hydrogenated soybean oil (rising melting point 35°C)
0.3 parts of commercially available rRW4 soybean lecithin and 0.3 parts of monoglyceride were added and stirred to dissolve and disperse to obtain an oil phase. On the other hand, 0.4 part of commercially available Shugoester was added to 50 parts of skim milk, and the mixture was stirred to dissolve and disperse to obtain an aqueous phase.

Mix and emulsify the previous R'+3 Aburawa and the aqueous phase, and
Heat sterilize for 5 minutes, then 501rcd and 10 to 9/
The mixture was homogenized twice at a pressure of d, cooled to 8''C, stored in the cream tank 2, and aged overnight at the same temperature to obtain a synthetic cream for whipping.

This synthetic whipping cream is pumped with a flow rate of 12
0 KVhr, and at the same time 5 KVhr by air distribution device 4.
KNJ compressed air was blown at 180 Nil/hr, and whipped using a whipping knife with a rotating speed of 52 Or+p+i+- to produce a whipped cream. During this time, the discharge flow rate and the pressure of the pressure detection part 7 were 119 to 120 Kg/hr and +1. (
/IP has a constant value of i9~0.70KVcd,
The overrun of the product obtained without any cycling phenomenon was approximately 150%, and the artificial flower properties and shape retention properties tested in the same manner as the actual vessel 1 were also good and constant, and were excellent. .

Example 2 Using the equipment used in Example 1, W and l were set as follows.
Whipped cream from synthetic cream that has been H! 'J
Built.

40 parts of commercially available hydrogenated rapeseed oil (rising melting point 35″C) at 65°C
0.2 part of commercially available purified soybean lecithin and 0.25 part of monoglyceride were added, and the mixture was stirred to dissolve and disperse to obtain an oil phase. On the other hand, 0.3 parts of commercially available Shukar ester was added to 60 parts of skim milk and stirred to dissolve and disperse the mixture to obtain an aqueous phase.

The oil phase and water phase were mixed and emulsified, heat sterilized at 70"C for 15 minutes, then homogenized twice at a pressure of 50 Kg/F, RL and 10 to 9/cJ, and cooled to 8C. P2 was stored in cream tank 2 and aged overnight at the same temperature to obtain synthetic cream for whipping.

This whipping synthetic ream is pumped with pump 1 for 800 m
1/hr T transfer, and at the same time 5
Kg/7 compressed air was blown at 100 N4/br, the internal pressure was set to 0.6%d, and the rotation speed was 38 Or, p,
m.

whipped with a closed whipping rotary stirrer 5;
Made whipped cream. During this period, as in Example 1, the discharge flow fit and pressure remained at approximately constant values (r), no cycling occurred, and the quality of the obtained product was constant and excellent.

[Brief explanation of drawings]

FIG. 1 is a flow sheet of a general continuous production method for whipped cream, and FIG. 2 is a graph showing the change in viscosity and the optimum range of shearing with respect to stirring time of whipped cream. FIG. 3 shows a rotary stirrer for whipping (
A) is an axial cross-sectional view, and (b) is a radial cross-sectional view. j+< Figure 4 is an IVs equation diagram for explaining the cycling phenomenon, and Figure 5 shows the pressure at the inlet of the whipping rotary stirrer and the discharge flow rate over time at Zy J)% when the cycling phenomenon occurs. It is a graph showing changes. No. 6N is a graph showing the above-mentioned pressure of the j-island platform which prevented the occurrence of cycling ff1R by the method of the present invention and the discharge changes by lX-11 over time. FIG. 8 is a graph showing the correlation between the internal pressure of the stirrer and the overrun reached, and FIG. 9 is a flow sheet showing an example of an apparatus for changing the internal pressure of the stirrer by the method of the present invention. It is a graph showing responsiveness to. Applicant Morinaga Milk C'Iri Co., Ltd. Agent Rdo l-H Akira's engraving of the drawing (no changes to the content) Fig. 2 1 and a half 8 hand opening [of course] Fig. + No.! Figure 5 Time (Initial time (minutes) Figure 3 0 0.2 0.4 0.6 0jS
5 Competent pressure blindness λ fixed 1st shift (~invasion) Procedural corrector Showa da g year and month 9th Patent Office Mr. Kazuo Wakasugi 1 Display of case 1982 Patent Koku No. 65705 2 Title of invention Continuous formula for whipped food fil! I Construction Law 3, Relationship with the case of the person making the amendment Patent applicant (612) Morinaga Nyuhata Co., Ltd. Name Representative Gate l111 Negative 4 Agent Address 34' 1-11 Toranomon, Minato-ku, Kyoto = 51i Tani building 5
Date of amendment order: July 6, 1980 (shipped on July 26, 1988) 6. Number of inventions increased by the amendment 7. Engraving of the specification subject to the amendment (no alterations to the content)

Claims (1)

[Scope of Claims] (In a continuous storage method for producing whipped foods using a four-wheel stirrer for whipping, a 1-II+Lll pump is installed at the discharge part of the whipped food OI tray type carrier 1 for discharging the whipped foods. The above-mentioned whipping amount) is characterized in that the inflow pressure to the JFj stirrer is kept at a predetermined constant value by rotating the manual whipping rotation 1rJJIU for combing the leaves from the stirring cotton. A continuous method for making whipped foods. (2) Discharge! Mr1flt's FM WM is the pump's
The manufacturing method of U+2 according to claim 1, characterized in that the manufacturing method is carried out by manipulating the spindle co-rotation speed Iff. (3) The rotational speed of the main shaft of the pump drive m is controlled by I% in response to the inflow pressure signal to the whip homologous i-rotation type stirrer.
The manufacturing method according to claim 2, characterized in that the manufacturing method is carried out through frequency control of a 41j motor.