JPS5945845A - Method and apparatus for preparation of whipped food - Google Patents

Abstract

PURPOSE:To shorten the time to achieve the proper whipped state, and to obtain a whipped food having excellent properties, by irradiating the whipping mixture with ultrasonic radiation before or during the whipping of the homogenized mixture for the preparation of whipped food. CONSTITUTION:In the preparation of a whipped food, the homogenized mixture of the raw materials is irradiated with ultrasonic radiation before or during whipping. The frequency of the ultrasonic wave radiated to the raw material mixture is >=27.5KHz, preferably >=100KHz. The energy of the ultrasonic radiation is >=4.5/10<3>KWh, preferably 9/10<3>-45/10<3>KWh per 1l of the raw material mixture. When the frequency and energy of the ultrasonic radiation are smaller than the above values, the whipping time necessary to achieve the sufficient flower-making property and shape-retainability cannot be shortened.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing foamed foods using ultrasonic waves and an apparatus therefor.

It is known to utilize ultrasound to achieve various purposes in the food industry.

Sherwood (5hervood) shows that when using ultrasound in the food industry, 3) it has a dispersing effect in the production and cleaning of emulsions and dispersions; b)
It has a flocculating effect in hardening and degassing, C)
It suggests a chemical effect in the breakdown of proteins and polysaccharides, and d) a biological effect in disinfection.

(Canner / PICker+ Vol. 128, No. 9, Page 20, 1959) Watanabe et al. It states that it is preferable to use ultrasonic waves of a low frequency (hereinafter referred to as [kHz J)].

(New Food Industry + Volume 8, No. 5
issue, page 10, 1966) Brissenden (1
3rissenden) states that when emulsifying creams, irradiation with ultrasonic waves of 10 to IQQ kHz eliminates the need for homogenization using a homogenizer. (British Patent No. 117fi792, 1969) Also, the plate valve is
Regarding the agglomeration of foods by ultrasonic waves, ultrasonic irradiation is carried out to separate solids, liquids, and substances suspended in liquids, for example, at a frequency of 400 kHz for the separation of soybean oil. The effectiveness of ultrasound with
- Ultrasonic waves with a frequency of 1501 kHz are effective and 1 to precipitate tartaric acid in grape juice.
It is stated that ultrasonic waves with a frequency of +200 2+000 kllz are effective. (New Food1
11uStry+ Volume 5, Issue 5, Page 39, 19
1963) On the other hand, regarding the use of ultrasound for milk and dairy products, in addition to the above-mentioned British patent, the following are known.

A) Add skim milk to homogenized fresh cream and perform ultrasonication 5 times (3).
d Techno-1ogy Abstracts
(hereinafter abbreviated as FSTA), Volume 6, No. 12, 12
P 1922.1974].

B) Two-stage processing of fresh cream using a homogenizer and an ultrasonic generator (FSTA, Volume 3, No. 2, 2P 412
．． (1971).

C) Regarding the influence of ultrasound on milk fat globules (Da
Iry 5science Abstracts (hereinafter abbreviated as DSA), Volume 22, No. 9, 2664.
1960].

D) Fresh cream is heated with ultrasonic waves of 0.75 to 2 MHz.
Preventing fat separation after freezing and thawing by processing for ~10 minutes (USA, Vol. 22, No. 11, 3079.19
60 years).

E) Using ultrasound to homogenize milk (Jou-
(1957).

F) 22kHz for homogenization of ice cream mix
of ultrasound for 6 minutes (DSA, Vol. 36, No. 9, 3859.1974).

G) Flavoring by ultrasonication of milk (4) (DSA, Vol. 20, No. 1, 202.1958).

H) Homogeneous dispersion of butterfat in milk or buttermilk is achieved by ultrasound (DSA, Vol. 20, No. 7, 1704.1958).

Ultrasonic treatment of raw milk reduces fat globules of 2P or less to 80-8
reached 5% (DSA, Vol. 25, No. 2, 368.1
963).

J) Ultrasonic treatment of milk can achieve the same homogenization effect as a normal homogenizer (DSA, Vol. 25, No. 3, 697.1
963).

K) Air bubbles caused by milk filling disappeared by ultrasonic irradiation (USA, Vol. 43, No. 12, 8196.1
981).

L) Ultrasonic treatment of milk reduces the number of viable bacteria (DS
A, Volume 33, No. 1, 518.1971).

λ() A method of subdividing casein micelles by adding a calcium chelate compound or the like to milk or skim milk and subjecting the mixture to ultrasonication (Japanese Patent Publication No. 17576/1983).

As described above, various uses of ultrasound have been attempted in the food industry, particularly in the dairy industry, but there have been no examples of using ultrasound to produce foamed foods.

The present inventors have been conducting research on whipping of foods, particularly on whipped cream, and found that compared to the case where the raw material preparation for whipped cream that has been emulsified and homogenized is whipped as it is, the raw material for whipped cream 2 in the preparation
Irradiation with ultrasonic waves of 7.5 kHz or more with an irradiation energy of at least 4.5 The present inventors have discovered that cream has excellent artificial flower properties and shape retention properties, and furthermore, the present inventors have found that the above-mentioned facts regarding whipped cream are also applicable to other whipped foods such as ice cream, sherbet, whipped yogurt, etc. They discovered this and completed the present invention.

The purpose of the present invention is to obtain the appropriate whipping state (time (
An object of the present invention is to provide a method for producing a foamed food product that shortens whipping time (whipping time), increases overrun, and has excellent properties after whipping, and an apparatus for carrying out the method.

The term "whipped food" as used herein refers to a food that includes air bubbles, such as whipped cream, ice cream, sherbet, mousse, whipped yogurt, whipped jelly, and whipped quark.
is the time required to obtain an appropriate foaming state during foaming in the production of foamed foods, and "raw material preparation" is:
It is made by blending the usual raw materials used in whipped foods and processing them in the usual way. For example, in whipping cream, a predetermined amount of the raw materials normally used are sterilized and mixed by the usual method. , a preparation for whipped cream prepared by emulsification and homogenization. Further, "homogenization" in the present invention includes not only homogenization using a machine for homogenization such as a homogenizer, but also uniform dissolution or dispersion of raw materials in water or the like.

In the production of foamed foods, the present invention provides a method of foaming after irradiating ultrasonic waves to pre-homogenized raw materials W deleterious substances, or irradiating ultrasonic waves to the raw material preparation. In the method for producing foamed food and the apparatus for producing foamed food, which are characterized by: a pre-homogenized raw material l! This foamed food production device is characterized in that an ultrasonic generator is installed in either a tank for storing manufactured deleterious substances, a pipeline for transferring the raw ynmm substances to a foaming machine, and the foaming machine.

The present invention will be described in detail below.

The irradiation of ultrasonic waves in the present invention is carried out to shorten the whipping time during whipping of foamed foods and to improve the artificial flower properties and shape retention of foamed foods, and is aimed at improving the homogenization of raw material preparations. Because it is not something to do,
When the raw material preparation contains oil or fat, the raw material 1liI product is homogenized in advance using a homogenizing device such as a homogenizer before the ultrasonic irradiation according to the present invention. In the case of a raw material preparation that does not contain fat or oil, for example, a raw material preparation for making whipped jelly, the raw material preparation is uniformly dissolved or dispersed in water or the like, and the raw material preparation is irradiated with ultrasound.

(8) Ultrasonic irradiation in the present invention is performed after homogenization of the raw material preparation and before or simultaneously with the foaming step. If ultrasonic irradiation is carried out before the foaming stage of a pre-homogenized raw material preparation, the ultrasonic irradiation is carried out in the tank storing the raw material preparation or in the pipeline transporting the raw material preparation to the foaming machine. Preferably, irradiation is performed. When ultrasonic irradiation is carried out simultaneously with the preparation of a pre-homogenized raw material wti product, foaming is carried out while irradiating the raw material mixture with ultrasonic waves in a whisking machine.

In the present invention, the frequency of the ultrasound applied to the raw material preparation should be at least 27.5 kHz (preferably above 100 kHz iJ). The ultrasonic irradiation energy is at least 4.5 x 10 kWh (preferably 9 x
10 kTh to 45x io kwh). If the ultrasonic frequency and irradiation energy are lower than the above-mentioned box spacing, the whipping time required to obtain sufficient artificial flower properties and shape retention cannot be shortened.

When whipping a commercially available raw material preparation (for example, whipped cream, etc.), the whipped cream is placed in a whipping machine and ultrasonic waves are irradiated while stirring at low speed, or ultrasonic waves are irradiated while whipping.

When the raw material preparation is irradiated with ultrasonic waves, the temperature of the raw material preparation may rise 6, and in this case, if necessary, the raw material preparation is irradiated with ultrasonic waves while being cooled.

Further, it is desirable to stir at a low speed so that the ultrasonic waves are applied uniformly. The raw material preparation thus irradiated with ultrasonic waves or the S-adjusted deleterious substance irradiated with ultrasonic waves is whipped in a conventional manner using a batch-type or continuous-type whisker. The whisking is then stopped at the end point of the whisking, which is normally carried out, to obtain a foamed food.

The foamed food obtained by the present invention as described above is
The whipping time is shortened, the overrun during the same whipping time is increased, and the properties of the structure etc. after whipping are excellent. The effects obtained by the present invention are demonstrated by the foamed foods, and the effects will be explained in detail in the test examples described below.

Next, the apparatus of the present invention will be described based on drawings showing embodiments. 2 to 4 schematically show the apparatus of the present invention. Figure 2 shows an ultrasonic generator installed in the tank (20) that stores the raw material preparation! This is an example where (21) is installed. In this device, the aa-treated raw material + S product is transferred from a pipeline (23) to a tank (20), and is irradiated with ultrasonic waves while being stirred by a stirring fi (22). It is desirable that the tank has double outer walls to allow for cooling. Raw material irradiated with ultrasound
The product is sent to the foaming device through the pipeline (24).

FIG. 3 shows a device that irradiates ultrasonic waves in a pipeline (36) during transfer from a tank (31) to a foaming machine (35) to continuously create foam.

The produced raw material preparation is transferred from the pipeline (37) to a tank (31) with an agitator (30) (this tank may not be required) and is stored in the tank. The raw material preparation is taken out from the tank through the pipeline (36) by the metering pump (32), and the ultrasonic generator fM (3
3) to irradiate ultrasonic waves and install a cooler (34) if necessary.
The mixture is cooled and transferred to a continuous whisk (35).

A predetermined amount of gas for foaming, such as air, nitrogen, etc., is sent through the pipeline (38).

In addition, if necessary, ultrasonic generator fl! It is also possible to provide a pipe for returning the preparation from 1 (33) to the tank and irradiate the ultrasonic wave while circulating the preparation.

Figure 4 shows the ultrasonic generator ff! 1t (42) is installed in the continuous whisking machine (41), the raw material preparation is sent from the pipeline (43) through the ultrasonic generator to the continuous whisking machine, and the gas for foaming is sent to a separate pipe. line(
45).

By using the device of the present invention, the whisking time can be adjusted.
This is particularly effective when continuously producing foamed foods.

[Test 1] Add a commercially available ultrasonic generator f to 500 ml of each commercially available whipping table ream (non-fat milk solids 4%, vegetable oil 44%).
fm (Ml ilt W Eng Mn, usv -150
V type) at a frequency of 27'5 kiIz and a power of 135 watts (W) for 1 to 15 minutes (1 minute intervals), i.e. with an irradiation energy of 4.5 x 10 to 67.5 x 10 kWh per 11 of the creams. Ultrasonic waves were applied. In order to make the irradiation uniform, gentle stirring was performed at 100 rpm. Next, the cream was cooled to 8"C, 400M of each was whipped using a Kenwood mixer at a speed of 175 rpm in a conventional manner, and the whipping time was measured. Also, after the whipping was completed, the whipped cream was made into artificial flowers in a conventional manner. Then, the condition of the edges, the top, the waist, and the skin of the artificial flower were visually observed to test the artificial flower properties, and the whipped cream was kept at 25℃ for 3 days to release water. The condition of the sample was visually observed and the shape retention was tested.A control sample that was not irradiated with ultrasound was also tested in the same manner.The results are shown in Table 1.

(13) Table 1 (14) As is clear from the first decay, as the ultrasonic irradiation time becomes longer (i.e., the irradiation energy increases), the whipping time is shortened, and the whipping time is particularly markedly shortened for 2 to 10 minutes of irradiation. However, when the irradiation time exceeds 10 minutes, the whipping time does not decrease much as the irradiation time increases. Therefore, the ultrasonic irradiation time is at least 1 minute, preferably 2 to 10 minutes.

In this test, a 0.5A synthetic stream was irradiated with ultrasonic waves at an output of 135W, and the effects of ultrasonic irradiation vary depending on the output, time, and amount of the object being irradiated, so the results of this test are based on the results of this test. Expressed in terms of ultrasonic energy, the irradiation energy per synthetic ream 11 when irradiated for 1 minute is 2 X O, 135X 1/6 = 4.5 X 1O-
It becomes 3kWh. Therefore, universally expressed in terms of the +16 radiation energy of ultrasonic waves, the ultrasonic waves applied to the preparation 11 are at least 4.5 x 10 kWh.

It is preferably 9 to 45 x 10 kWh.

Furthermore, the shape retention and artificial flower properties of the cream after being irradiated with ultrasonic waves and finished foaming were equal to or better than those of a control without ultrasonic irradiation.

[Test 2] The frequency of the ultrasonic waves to be irradiated was set to 27-5 as shown in Table 2.
The whipping time, shape retention of the whipped cream, and artificial flowers were tested in the same manner as in Test 1 above, except that the irradiation time was 3 minutes (i.e., 13.5 x 10 kTh irradiation energy). tested for sex. The results are shown in Table 2.

Table 2 As is clear from Table 2, as the frequency of the ultrasonic waves increases, the whipping time decreases, especially when the IQQ kFf
It has been found that above z, the whipping time is significantly shortened as the frequency becomes higher. Furthermore, ultrasonic waves are irradiated,
The shape retention and artificial flower properties of the cream after foaming were equal to or better than those of a control that was not irradiated with ultrasound.

[Test 3] A whipped yogurt was produced in the same manner as in Example 3. 400 pieces of each of the resulting whipped yogurts were subjected to ultrasonic waves for 5 minutes (i.e. irradiation energy 22.5 x 10 kWh) in the same manner as Test 1.
The mixture was irradiated and then cooled to 10°C and whisked for 2-10 minutes (2 minute intervals). The overrun of each sample was measured using a conventional method, and the influence of ultrasonic irradiation on the overrun of foamed yogurt was tested. A sample treated in the same manner without ultrasonic irradiation was used as a control. The results were as shown in Figure 1.

Figure 1 shows the relationship between yogurt whipping time and overrun, in which the vertical axis represents overrun (%), the horizontal axis represents foaming time (minutes), →- indicates the sample subjected to ultrasonic irradiation, and −〇− indicates the control, respectively. As is clear from FIG. 1, the overrun of the sample irradiated with ultrasonic waves was significantly increased compared to the control. For example, to obtain a 200% overrun, it takes about 2 minutes and 40 seconds for the former sample, while it takes about 9 minutes and 45 seconds for the trencher.

Example 1 150 parts of commercially available hydrogenated soybean oil (rising melting point 35'C) was added to 65
0.3 parts of commercially available purified soybean lecithin and 0.3 parts of monoglyceride were added and stirred to dissolve and disperse the mixture to obtain an oil phase. .4 parts were added and stirred to dissolve and disperse to obtain an aqueous phase.

The oil phase and aqueous phase were mixed and emulsified, heat sterilized at 70"C for 15 minutes, and then 50kg/d and 10cm/c
Homogenize twice at a pressure of a, cool to 8 °C, and homogenize at the same temperature for 1
The mixture was aged at night to obtain a ream for whipping.

The synthetic whipping cream 4500 TLI was placed in a 20-coat mixer (Kanto mixer industrial model, C5-20 B type), and while stirring at 100 rpm, it was heated at 800 kHz using an ultrasonic generator (Ultrasonic Kogyo, USV type). The mixture was cooled to a constant temperature, stirred at 380 rpm, and whipped for 2 minutes and 43 seconds to obtain a whipped cream with an overrun of about 105%.

The obtained whipped cream has artificial flower properties and shape retention properties that are equivalent to cream whipped for 4 minutes and 41 seconds without ultrasonic irradiation (overrun approximately 110%), and the whipping time is 1.
The time was reduced by 58 minutes.

Example 2 A synthetic cream for whipping was produced in the same manner as in Example 1, and stored at 8° C. for one hour in a prototype tank shown in FIG.

Then, 4,500 ml was taken from the mixture and foamed for 4 minutes and 40 seconds in the same manner as in Example 1 without irradiating ultrasonic waves.
A whipped cream with an overrun of about 108% was obtained (9!
f light). The remaining synthetic ream was irradiated with ultrasonic waves at a frequency of 415 kHz at an output of 500 W for 14 minutes (irradiation energy per If: 26 x 10 kWh) while gently stirring, and then treated in the same way as the control for 2 minutes. The mixture was whipped for seconds to obtain a whipped cream with an overrun of about 10 δ%.

The artificial flower properties and shape retention properties of these whipped creams were comparable, and the whipping time was shortened by 2 minutes and 14 seconds by ultrasonic irradiation.

Example 3 5 parts of skim milk powder was added to 100 parts of skim milk and dissolved, and 86C
The mixture was sterilized by heating for 30 minutes, 3s of starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus was added, and fermented at 37'C for 7 hours to obtain yogurt.

Meanwhile, add 6 parts of fresh cream (11 tons of fat, 45%) to 50 parts of water.
0 parts, 2.5 parts of commercially available monoglyceride, 5 parts of gelatin, and 32.5 parts of sand W were added and dissolved, sterilized at 85'C for 20 minutes, and cooled to 40°C to prepare a mixed solution.

Add 30 parts of the mixed liquid to 70 parts of the yogurt, stir to mix uniformly, and homogenize at a pressure of 150 kg / d,
Yogurt for foaming was obtained.

This foamed yogurt is stored in the tank of the prototype device shown in Figure 3, and is continuously whipped using this device to produce foamed yogurt with an overrun of about 77% at a rate of 10% per hour.
Produced at a rate of 1 kg. The ultrasonic wave has a frequency of 28 kHz and an output of 500 W (irradiation energy per 17i of 22
X 10□3kWh) was continuously irradiated (ffl
Made by Sonic Industries. USV type), continuous whisking machine is 420 rp
During the foaming of yogurt for foaming, the inlet temperature was adjusted to 27.5°C by the cooler, and the outlet temperature was 3°C.
It was 0°C.

The resulting foamed yogurt had small air bubbles uniformly dispersed and was in excellent condition.

On the other hand, when foamed yogurt with an overrun of about 75% is produced using the same equipment without ultrasonic irradiation under the same conditions (but without cooling and at almost the same processing temperature as above), the production The amount was 75 kg per poem.

That is, by ultrasonic irradiation, it was possible to produce 26 kg more per hour.

[Brief explanation of drawings]

FIG. 1 is a graph showing the relationship between whipping time and overrun, and FIGS. 2 to 4 are schematic diagrams showing examples of the apparatus of the present invention. Explanation of symbols 20, 31... Tanks 21, 33, 42... Ultrasonic generator 35,
41... Whisk machine 34... Cooler 32... Pump Patent applicant Morinaga Milk Industry Co., Ltd. Agent Patent attorney Tsu 1) Proceedings of the 1980s February 2, 1945 Director General of the Patent Office Kazuo Wakasugi 1. Indication of the case Patent application submitted on September 7, 1980.
, Title of the Invention Method and Apparatus for Producing Foamed Foods 3, Person Making the Amendment Relationship to V-1 Sunkui and Case 07 Patent Applicant No. 33-1 Shiba 5-chome, Minato-ku, East East (612) Representative of Morinaga Milk Industry Co., Ltd. Person Mitsugu Mae 4, Agent Moriya Building 5, 1-11-5 Toranomon, Minato-ku, Tokyo Subject of amendment Application form 6, Contents of amendment (1) After “patent application”, “(Article 38 of the Patent Law (patent application pursuant to the provisions of the Act). \−1/′

Claims (3)

[Claims] (1) In the production of foamed foods, foamed foods are produced by irradiating a pre-homogenized raw material product with ultrasonic waves and then whipping, or by whipping the raw material preparation while irradiating ultrasonic waves. manufacturing method. (2) The method for producing a foamed food according to claim 1, wherein the frequency of the ultrasonic waves to be irradiated is at least 27.5 kilohertz. (3) A method for producing a foamed food according to claim 1 or 2, characterized in that the ultrasonic irradiation is carried out with an irradiation energy of at least 4.5 x 10 kilowatt hours per raw material preparation 11. (4.) In equipment for producing foamed foods, an ultrasonic generator is installed in either the tank that stores the pre-homogenized raw material preparation, the pipeline that transfers the raw material preparation to the foaming machine, or the foaming machine. A foamed food manufacturing device characterized by: