JPS5959165A - Continuous preparation of whipped food - Google Patents

Abstract

PURPOSE:To prevent cycling phenomena and to prepare a whipped food having constant quality, by regulating the channel resistance at an outlet part of a rotary stirrer for whip for extruding a whipped food, keeping feed pressure to the stirrer constant. CONSTITUTION:In a continuous preparation method of a whipped food using the rotary stirrer 5 for whip, the channel resistance at the outlet part of the stirrer to extrude the whipped food is regulated, so that feed resistance to the stirrer 5 is kept constant. In order to do it, the outlet part of the stirrer 5 is equipped with the controlling valve 6, etc., and the channel resistance at the part is regulated. By this regulation, the retention time of cream in the stirrer 5, namely stirring time, is controlled constant, and flow rate at the outlet is made constant. Consequently, cycling will not occur, quality of prepared product is made uniform, to give an improved whipped food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a continuous manufacturing method for whipped foods, and more specifically to whipped cream that has compressibility derived from high overrun and undergoes large changes in physical properties such as viscosity during the whipping process. The invention relates to a substituted continuous manufacturing method for whipped foods, and more specifically, in order to maintain a constant inflow pressure to the whipped rotary stirrer that discharges the whipped food, The present invention relates to a continuous manufacturing method for whipped foods using a control means for adjusting the flow path resistance of the discharge section of the machine.

Conventionally, as a basic continuous method for producing whipped cream, the method outlined in the flow sheet of FIG. 1 has been known. That is, in this method, gas is continuously blown into the liquid cream line 1 from the compressed gas line 2 to disperse the air bubbles, the air bubbles are made fine by the fixed stirrer 3 as necessary, and after the whipping The rotary stirrer 4 continues to apply shearing force to gradually aggregate fat globules around the bubbles, and the fat globules are discharged from the whipping rotary stirrer 4 at the optimal whipping station.

However, in the conventional continuous manufacturing method of whipped foods, in order to maintain the overrun of the whipping cream discharged from the whipping rotary stirrer at a desired constant value, the liquid cream is flow-formed and the gas is Even if the blowing amount is adjusted and the dispersed gas is made finer and more uniform, the discharge flow rate of whipped cream will fluctuate periodically, and the whipped cream discharged will be periodically over-whipped. A phenomenon in which the whipped cream is whipped too much or too little (hereinafter referred to as "whipped cream cycling phenomenon") occurs, making it impossible to obtain whipped cream of consistent quality. This over-whipping 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 from conventional knowledge.

When gas is dispersed in the liquid cream and shear is applied, the liquid part changes to semi-solid whipped cream, and when shear is continued, the cream undergoes a complete phase transformation (butterization) and separates into butter and buttermilk. In other words, the phase is converted from O/W to VO, and whipped cream is in an unstable transition region that can be called an intermediate phase. However, when the whipped cream is satisfied as a product, it is when the whipped cream is in a region that can be called the optimal region of a part of this Ni transfer region, and the amount of shearing is (3) within this optimal region. If the amount is even slightly less than the range, the shape retention of the obtained whipped cream will decrease, and it will tend to have a so-called "sag" taste. On the other hand, if the amount of shearing is even slightly excessive, the resulting whipped cream will lose its smooth surface and tend to have a so-called "rough skin." None of these are satisfactory products.

When whipped cream is manufactured continuously, the above-mentioned over-whipping or under-whipping can be a major breakthrough.

In addition, the cycling phenomenon of whipped cream observed in the continuous whipped cream manufacturing method is similar to whipped cream, which has rapid changes in physical properties such as compressibility and viscosity due to high overrun during the whipping process. The same phenomenon occurs to varying degrees in continuous manufacturing methods (hereinafter referred to as the "cycling phenomenon", including the cycling phenomenon of whipped cream), and in either case, the quality of the continuous manufacturing method for whipped foods is affected. (4).

The present inventors have quantitatively grasped the optimal range in the whipped cream production process and the accompanying changes in viscosity,
They used this to elucidate the behavior inside a rotating whipping stirrer, and discovered that the cycling phenomenon has a certain regular correspondence with fluctuations in the inflow pressure to the whipping rotating stirrer. By establishing an effective method of control, a continuous formula for superior whipped foods that maintains constant quality by preventing the cycling phenomenon that inevitably occurs due to the special properties of whipped cream. Completed the manufacturing method.

An object of the present invention is to provide a continuous method for producing whipped foods with constant quality by preventing the above-mentioned cycling phenomenon.

The present invention provides a continuous method for producing whipped foods using a whipping rotary stirrer, by adjusting the flow path resistance of the discharge portion of the whipping rotary stirrer that discharges the whipped food. This is a continuous method for producing whipped foods, which is characterized by maintaining the inflow pressure to the stirrer constant.

Next, the method of the present invention will be described in detail for the production of whipped cream.

In the method of the present invention, the flow path resistance of the discharge portion of the rotary stirrer for whipping is adjusted by attaching a control valve or the like to the discharge portion of the rotary stirrer for whipping and adjusting the flow path resistance of this portion. It is done. In other words, in response to an increase in the pressure inside the rotary stirrer for whipping, or in other words, a decrease in the outlet flow rate, the flow path resistance is reduced by increasing the valve opening and the discharge part in the rotary stirrer for whipping is reduced. The whipped cream in the vicinity of the pump is discharged before it becomes excessively sheared, and in response to the above pressure drop, the valve opening degree is lowered to the contrary.

By this adjustment, the iW retention time, ie, shear time, of the cream in the whipping rotary stirrer is controlled to be constant. In other words, the outlet flow rate is maintained constant.

Even if this flow path resistance is adjusted at the inlet to the whipping rotary stirrer to control the pressure inside the whipping rotary stirrer to a constant value, the WI retention time will not become constant immediately.

In other words, when the pressure inside the whipping rotary stirrer increases, if the flow path resistance of the inflow section is increased to reduce the flow rate of cream flowing in, the amount of cream compressed and stored inside the whipping rotary stirrer increases. This decreases the pressure inside the whipping rotary stirrer, but due to this pressure drop, the discharge flow rate of whipped cream from the whipping rotary stirrer decreases, which reduces the retention of cream in the whipping rotary stirrer. On the contrary, time increases. This increase in WI retention time causes an increase in the amount of shearing of the cream, which results in excessively sheared whipped cream being discharged from the whipping rotary stirrer. However, as described later, when the shear amount of the cream exceeds a certain level and exceeds the yield value of whipped cream,
The viscosity of the cream decreases rapidly, causing the cream inside the whipping rotary stirrer to be discharged all at once.
) 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 whipping rotary stirrer must be controlled by adjusting the flow path resistance on the discharge side to keep the residence time of the cream constant and the amount of shearing constant. In addition, when making this adjustment using a control valve, it is desirable to prevent fluid from stagnation due to sudden contraction or expansion of the flow path. None, it is desirable to orient the tube diameter in the flow direction and slowly expand or contract it using external pressure.

The present inventors increased the amount of shear applied to the liquid cream, observed the resulting changes in quality such as the shape retention and surface texture of whipped foods, and simultaneously measured changes in viscosity, thereby achieving the above optimal range. The following experiment was conducted to quantitatively understand the existence of

(Experiment 1) (8) 4 each of the same synthetic resin used in Example 1 for batch-type electric whiskers (manufactured by Kenwood, Kenmix machine)
00g, stirring rotation speed 175 r, p, m, ,
Whipped cream was produced by whipping at a temperature of 8° C. for each time shown in FIG.

Stirring time was taken as an indicator of the amount of shear applied, and 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 made. The state of syneresis was visually observed while holding, and the suitability of whipping was tested. those results as a second
Shown in the figure. In the figure, (-(E)-) is the viscosity (c-p)
, (a), (b), and (c) are within the transition region of phase change and indicate the regions of excessive shearing, optimal region, and insufficient shearing, respectively, from the above properties of whipped cream.

The results of Experiment 1 revealed the following. The time required to complete whipping was 4 minutes 10 seconds (250 seconds), but it took 3 minutes 50 seconds (230 seconds) to pass through the area of the mold, which took over 90% of the total stirring time. On the other hand, in regions ('a'), (b), and (e), the times are extremely short at 10 seconds, 5 seconds, and 15 seconds, respectively, and each accounts for 4% of the total stirring time. , 2% and 6
It is only about %. Also, looking at changes in viscosity,
Viscosity at the start of stirring: 300-40ff Compared to C, P,
By the end of the process, the viscosity had thickened to about 300,000 C.P.
Particularly in the vicinity of the above-mentioned optimum range (b), there is a marked tendency to increase the viscosity.

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

(Experiment 2) Whipped cream was manufactured using the same equipment and conditions as in Example 1. The rotary whipping stirrer used is shown in Figure 3. In FIG. 3, a gear-shaped rotating plate 5 and a stationary plate 6 surrounding it with a slight interval and complementary to it.
36 and 37 sheets are alternately positioned in the axial direction, respectively,
The liquid cream with dispersed air bubbles is whipped while being subjected to shearing force without passing through the above-mentioned interval (Figure 3 (a) is an axial cross-sectional view, and (b) is a radial cross-sectional view of the plates 5 and 6. show). In the continuous production method, unlike in the batch method, whipping of all the throughputs is not completed at the same time, so the shearing (stirring) time to which the tonnage throughput is subjected is short. Therefore, in this experiment, the stirring time, that is, the average residence time inside the whipping rotary stirrer, was set at 30 seconds, and the operation was stopped in the middle of stable IB 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 as shown in Figure 4 (A).
It is divided into three categories such as I), (1) and (IN), and (
■) is a completely whipped state, (I) is a semi-fluid state, and (1) is an unwhipped state where the gas and liquid are easily separated. It was found that the classification was a very narrow area compared to the total classification.

From the above results, even in the continuous production method of whipped cream, the state transition to whipping as described in the results of Experiment 1 occurs, and (I), (1), and (mark) are the results of the experiment. This corresponds to an optimum region of 1, a region of insufficient shear, and a region of 0, respectively. Then, when the stirring time for a unit of liquid cream is 30 seconds, the elapsed time in the ino region, the time in the insufficient shear region, and the time in the optimal region are 27.6 seconds, 1.8 seconds, and 0.6 seconds, respectively. It will be about seconds.

From the above Experiments 1 and 2, it has become possible to quantitatively understand to a certain extent the optimum range for the continuous production method of whipped cream, but at the same time, this range is extremely narrow, and at the same time, It was found that the tendency for viscosity increase was particularly remarkable.

Therefore, in continuous manufacturing methods, slight changes in flow conditions throughout the system can easily change the quality of the product from optimal to degraded. In addition, in the continuous production method, the viscosity increases by more than 1000 times in the flow direction in the whipping rotary stirrer, which is less than 0.5 m in length. Whipped cream tends to pass through the whipping rotary stirrer, and pack mixing occurs locally, making it difficult to maintain a complete piston flow inside the whipping rotary stirrer. Cheap.

In addition, nearly half of the volume inside the whipping rotary stirrer is occupied by gas, and the processing liquid itself has high compressibility, so the extrusion flow is not perfect and the difference between the inlet flow rate and the outlet fI? The balance with 6Wk is often lost.

For these reasons, in the continuous FA production method, the residence time in the whipping rotary stirrer is very likely to be non-uniform.

Based on the above experiments and considerations, the cycling phenomenon described above can be expressed schematically using categories (I), (1), and (1) of the observation results of Experiment 2 as shown in Figure 4. become.

In other words, in (A) of Fig. 4, the cream flowing in from the right passes through the states of mouth 1 and (1), and is discharged to the left in the state of the optimum region (1), but the cream that flows in from the right is discharged to the left in the state of the optimal region (1). If any part of the cream in the machine is subjected to even a slight amount of excessive shear, the viscosity of the cream in that part increases, which reduces its flowability and further reduces the outlet flow rate, increasing the residence time of the cream. As the residence time of the cream increases, the cream is subjected to even more excessive shearing, which further increases the viscosity of the cream. As a result, the discharge flow rate further decreases, and cream containing compressible gas is accumulated in the whipping rotary stirrer while being compressed under pressure by the cream pump, further increasing the WI retention time and viscosity. . In this case, the optimal area C
I) retreats to the right side from the discharge port of the whipping rotary stirrer, and an excess shearing region (I') is formed instead.

This is illustrated in (B) of the same figure. However, when the shearing force exceeds a certain level and exceeds the yield value of whipped cream (whipped cream is a typical non-Newtonian fluid and has a strong viscoelastic orientation), the viscosity of the cream decreases rapidly. Those in the excess area (II) are pushed by the high internal pressure and are discharged all at once at a higher speed than the discharge port. If this happens, the flow rate in the whipping rotary stirrer will increase, and the residence time will become shorter, contrary to the case (B) above, resulting in insufficient shearing of the whipped cream. In this case, the optimum range (
1) is not formed, and this shear insufficient region (I
I) occurs, and as a result, the discharge flow rate increases. This is shown in (C) of the same 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 restored again.

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 the unique properties of whipped cream, such as the fact that the optimum range 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 bubbly multiphase fluid, repeated whipping fluctuations due to fluctuations in the discharge flow rate and accompanying excess or deficiency in the whipping process can be avoided. The following experiment was conducted in order to find out what kind of relationship there is with the pressure at the inlet of the rotary whipping stirrer, which receives back pressure due to flow path resistance in the whipping rotary stirrer.

(Experiment 3) In the apparatus used in Example 1, the pneumatic converter and control valve were not installed, an automatic pressure recorder was installed instead, and the synthetic ream transfer flow rate was set to 83 Kg/hr. Whipped cream was produced under the same conditions as in Example 1, and fluctuations in the discharge flow rate from the whipping rotary stirrer and the pressure at the inlet to the whipping rotary stirrer were measured.

The results are shown in FIG. From this result, the discharge flow rate is maximum flow rate 130 K9/hr jl small flow rate 55 Kg/h
It can be seen that the whipped cream fluctuates periodically at approximately 1 minute intervals in the range of r, and at the same time, the whipped cream is under-sheared and over-sheared, respectively, exhibiting a typical cycling phenomenon. In addition, the overrun was 118-120%, which was almost the constant value of the target, but in the above experiment! The quality of artificial flowers produced using the same method as above was poor. Also,
Regarding pressure fluctuations, it is 0.3 to 0.5 KVctll.
Similar to the flow rate, the range varies at a cycle of about 1 minute. In this way, it has been found that the fluctuations in the discharge flow rate and pressure, although having a certain phase difference, both show the same periodic regularity, and therefore, the fluctuations in the discharge flow rate and whippability can be replaced with the above-mentioned pressure fluctuations. The following experiment was conducted based on the prediction that the cycling phenomenon could be prevented if not only the pressure fluctuation could be detected but also controlled to a slight, preferably constant pressure value.

(Experiment 4) In the apparatus used in Example 1, whipped cream was manufactured under the same conditions as in Example 1, except that an automatic pressure recorder was added and the transfer flow rate of synthetic cream was 87 kg/hr. The quality of the whipped cream was then tested using the same method as in Experiment 1 above. Figure 6 shows the pressure fluctuations at this time. 'This pressure is 0.37~o, as Ke/
ctl, and the discharge flow rate measured at the same time was 85 to 88 Kg/hr. In this way, both the pressure and the discharge flow rate were controlled to constant values, the overrun was 118% to 122%, 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 methods for preventing the cycling phenomenon, but the main methods will be described as comparative examples.

(Comparative Example 1) This is a method of adjusting the inflow amount in order to directly control the residence time in the whipping rotary stirrer to a constant value. This method increases the inflow of cream when the discharge flow rate from the rotating whipping stirrer decreases and the residence time tends to increase, and the whipping cream is forcibly whipped by the pressure of the cream. This increases the discharge speed.

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 rate increases far more than the standard value. In this case, those with low viscosity and insufficient shearing have been eliminated, and the inside of the whipping rotary stirrer has better fluidity than the standard, so it is necessary to reduce the inflow in order to reduce the discharge flow to the standard value. Then, the flow rate decreases to a value lower than the standard flow rate, 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, and not only shortens the repetition period but also reduces the degree of excess and deficiency of shear. This will increase the range of quality fluctuations. Furthermore, since the pressure variation in the whipping rotary stirrer naturally acts as back pressure on the air blowing section, the blowing pressure also needs to be controlled, which complicates the system.

(Comparative Example 2) A method of controlling the pressure inside the rotary whipping stirrer to -56 (uY) by adjusting the rotation speed of the stirring blade, that is, the shear strength, without controlling the residence time in the whipping rotary stirrer. This method reduces the rotational speed of the stirring blade when the pressure starts to tend to increase and shows a transition to the state of (B),
In the figure, the transition from region (I) to 4 (I') and the whipping of the cream in regions (II) and (1) are delayed.

However, once excessive whipping has started (■
Since there is no direct effect of ejecting the cream of '), there is a delay in the control effect. In addition, when the cream in the @ area (■') is discharged after the rotation speed decreases, the cream in the areas (I) and (I) is insufficiently sheared compared to the standard state, so the cream in the area (I) is As the cream is discharged, the pressure decreases and the rotational speed increases considerably from the standard condition. 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, new areas (I) and (
Since the cream that has reached I,) becomes excessively sheared, the rotation speed must eventually be reduced. As described above, in this method, there is a delay in the control effect, and even if the fluctuation range of the cycling phenomenon can be suppressed, the phenomenon itself cannot be prevented.

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 sterilized and purified air at a pressure of 5 Kt6 J is blown into fine bubbles from the air supply in 9. It is a device. 5 is the above-mentioned whipping rotary stirrer shown in FIG.
Reference numeral 6 denotes a control valve installed at the discharge part of the rotary stirrer 5 for whipping, and a pressure detection part 7 (N Co., Ltd.,
Manufactured by M, B, sanitary strain gauge pressure 11, P
R/IOS type) and a pneumatic converter 8 (manufactured by Yamatake Honeywell Co., Ltd., NOX 110 type).

First, the cream used was prepared as follows.

65 parts of commercially available hydrogenated soybean oil (rising melting point 35” (:))
60°C, 0.3 part of commercially available purified soybean lecithin and 0.3 part of monoglyceride were added, and the mixture was stirred to dissolve and disperse to obtain an oil phase. On the other hand, 0.4 part of commercially available sugar ester was added to 50 fMX of skim milk, and the mixture was stirred to dissolve and disperse to obtain an aqueous phase.

The oil phase and water phase were mixed and emulsified, heat sterilized at 70"c for 15 minutes, and then 50 Kg/7 and 10 KVcJ
The mixture was homogenized twice at a pressure of 100°C, cooled to 8''C, stored in the cream tank 2, and aged at the same temperature to obtain a synthetic cream for whipping.

This synthetic whipping cream is pumped with a flow rate of 15
At the same time, 180 Ml/'hr of compressed air was blown through the air dispersion device M4, and whipping was carried out using a whipping rotary stirrer 5 with a rotational speed of 55 Or, pm. , produced whipped cream. During this time, the discharge flow rate and the pressure of the pressure detection unit 7 are each 1
78-181 Kg/hr and 0.35-0.37
The overrun of the obtained product was about 120%, which maintained a constant value compared to KNJ and did not cause any cycling phenomenon, and had good artificial flower properties and shape retention when tested using the same method as in Experiment 1. It was constant and excellent.

Example 2 Using the apparatus used in Example 1, whipped cream was manufactured from synthetic cream prepared as follows.

65″ of 40 parts of commercially available hydrogenated rapeseed oil (rising melting point 356C)
0.2 parts of commercially available purified soybean lecithin and 0.25 parts of monoglyceride were added to the mixture, 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, and then heated at 50 KVctl and 10 KVcJ.
The mixture was homogenized twice at a pressure of 20°C, cooled to 8°C, stored in cream tank 2, and aged overnight at the same temperature to obtain a synthetic cream for whipping.

This synthetic whipping cream is pumped 1i1 by pump 1.
001/br, and at the same time the air dispersion device 4
KVcJ compressed air was blown in at 120 Nj2/hr, the rotational speed was 43 Or, p+I1. It was whipped using a closed whipping rotary stirrer 5 to produce whipped cream. During this period, as in Example 1, the discharge flow rate and pressure remained almost constant, and no cycling occurred.
The quality of the obtained product was also constant and excellent.

[Brief explanation of the drawing]

FIG. 1 is a flow sheet of a general continuous production method for whipped cream, and FIG. 2 is a graph showing changes in viscosity and optimal shearing ranges with respect to stirring time of whipped cream. FIG. 3 shows a rotating stirrer for whipping, in which (a) is an axial sectional view and (b) is a radial sectional view. Fourth
The figure is a schematic diagram for explaining the cycling phenomenon, and FIG. 5 is a graph showing changes over time in the pressure and discharge flow rate of the inflow part of the rotating stirrer for whipping when the cycling phenomenon occurs. FIG. 6 is a graph showing the change in pressure over time when the occurrence of the cycling phenomenon is prevented by the method of the present invention, and FIG. This is a flow sheet showing. Applicant Morinaga Milk Industry Co., Ltd. Agent 71+ 1) Sho 59-59165 (8)

Claims (2)

[Claims] (1) In the continuous production method of whipped food using a whipping rotary stirrer, by adjusting the flow path resistance of the discharge part of the whipping rotary stirrer that discharges the whipped food, the above-mentioned whipped rotary stirrer A continuous method for producing whipped foods characterized by maintaining constant inflow pressure to an agitator. (2) The manufacturing method according to claim 1, wherein the flow path resistance is adjusted by adjusting the opening degree of the valve.