JPS60214840A - Preparation of process food of fat and oil - Google Patents

Abstract

PURPOSE:To obtain a processed food of fats and oils having improved flavor and shelf stability free from rough feeling to the tongue, by grinding a hot blend of fats and oils, a dried food ingredient, and an emulsifying agent, processing the blend into ultrafine particles, homogenizing them, cooling and solidifying them to give a composition, blending the composition with margarine during its preparation. CONSTITUTION:Fats and oils are melted, blended with a dried food ingredient (e.g., processed food of dairy farming, et.) and an emulsifying agent (e.g., monoglyceride, etc.), and, if necessary, starch, a saccharide (e.g., glucose, etc.), and powdered milk by a kneader, etc. Then, the blend is ground by rollers, pulverized and/or polished by an ultrafine pulverizer and/or a polisher, processed into ultrafine particles, homogenized, cooled, and solidified to give a composition. The composition is continuously added to margarine during its preparation, and blended by a static blender, to give the desired processed food of fats and oils.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for manufacturing oil-and-fat processed foods, and more specifically, the present invention relates to a novel method for producing oil-and-fat processed foods, and more specifically, uses food materials that are difficult to dissolve and disperse in oil and fat to produce foods that are free from graininess, have a good flavor, and have improved preservability. This invention relates to a method for producing processed oil and fat foods.

In recent years, with the diversification of eating habits, the variety of flavors of margarine has been increasing, such as the addition of flavors such as chocolate and strawberry. However, these seasonings are generally made by dissolving or dispersing flavoring agents in fats and oils or water. Therefore, in the case of food materials that are difficult to disperse or dissolve in fats and oils or water, the taste of the material may be affected. There is a limit to the variety of tastes that can be produced.

A patent application was first filed in 1982 for a non-grainy composite food using silkworm materials that are difficult to dissolve or disperse in oil or fat and water, and a method for producing the same.
It has been filed as No. 232021.

The inventors of the present invention have conducted intensive studies to resolve the problems encountered in creating a variety of flavors in margarine as described above, and have found that the intended purpose can be achieved by applying the content of the above application. , has completed the present invention.

That is, the present invention adds a dry food material and an emulsifier to fats and oils,
The mixture is heated and mixed with or without addition of starch, saccharide and/or milk powder, and the mixture is ground with a roller, and then ground and/or refined with an ultra-fine grinder and/or scouring machine to become ultra-fine particles and homogenized. The content of the present invention is a method for producing an oil and fat processed food, characterized in that a composition is obtained by cooling and solidifying, and the composition is continuously added during margarine production and mixed using a static mixer.

The margarine according to the invention is produced by a conventional method.

That is, the oil phase (fat, oil, emulsifier, flavoring agent, fragrance, etc.) is placed in an emulsification tank and heated to about 60-70°C to dissolve. Fats and oils include vegetable oils, animal fats, their hydrogenated oils, refined oils,
Refined deodorized oil, lamb varnish oil, fractionated oil, etc. alone or in combination.
ζ can be used.

As the emulsifier, monoglycerides, lecithin, sucrose fatty acid esters, and other emulsifiers that are permitted as food additives can be used alone or in combination. The amount used is approximately 0.02
It is about 8% by weight.

Flavors include flavors for obtaining the desired flavor of marcarin, such as cheese flavor, yogurt flavor, fruit flavor, etc. Vanilla flavor or the like may be added as a hidden flavor if necessary. Note that water-soluble fragrances are preferably added to the aqueous phase. Flavoring agents may be added as needed to suit the desired flavor. In addition, colorants, vitamins, and other various additives may be added.

A water phase is added to the oil phase while stirring to form a water-in-oil emulsion. For the aqueous phase, a water-soluble emulsifier, milk, whole milk powder, skim milk powder, skim milk, cheese whey, acid, flavor, salts, etc. are added.

The obtained water-in-oil emulsion is sterilized using a high-temperature sterilizer such as a plate-type sterilizer, and then rapidly cooled and kneaded using a kneading machine such as a combination cooker, a votator, or a barfector to obtain margarine.

On the other hand, a composition to be mixed with margarine can be obtained by the following method. That is, after melting fats and oils at 70°C or lower, dry food materials and emulsifiers are added, and if necessary, starch, sugar, and milk powder are added, and the mixture is heated at 60°C with a kneading machine such as a kneader.
After kneading, mixing/stirring, or crushing while keeping the temperature at ~70°C, the mixture is cooled to 60°C or less and ground with 3 to 5 rollers. The mixture is pulverized and/or refined using a pulverizer and/or a scouring machine such as a conche, while being cooled to 70°C or below, preferably 55 to 60°C, to ultrafine and homogenized, and then cooled and refined.
solidify.

Oils include vegetable oils, animal oils, and their hydrogenated oils.
Refined oils, refined deodorized oils, lamb varnish oils, fractionated fats and oils, etc. may be used alone or in combination.

Dry food materials include processed dairy products such as cheese and yogurt; livestock products and processed meat products such as ham and sausage; livestock products such as eggs and processed products thereof; plant seeds, fruits, and processed agricultural products thereof; sea urchins. , fish eggs, fish meat, and processed products thereof; dried marine products such as seaweed, etc., and can be used alone or in combination in granular or powdered form.

Examples of starches include cereal starches such as corn starch and wheat starch; potato starches such as sweet potato starch and potato starch; and processed starches such as oxidized starch, pregelatinized starch, dextrin, and starch derivatives. They can be used alone or in combination.

As the emulsifier, monoglyceride, sucrose fatty acid ester, lecithin, etc. are used alone or in combination.

As class 11i, monosaccharides such as glucose, fructose, and xylose, or disaccharides such as sucrose, maltose, and lactose are used alone or in combination.

As the milk powder, whole milk powder, skim milk powder, adjusted milk powder, sweetened milk powder, etc. may be used alone or in combination.

The temperature of the composition obtained as described above is controlled at about 10 to 23°C, preferably 12 to 18°C. At this time, the hardness depending on the product temperature is preferably about 250 in terms of penetration value. When the temperature-controlled composition is hard, it is poured into a tank directly using a metering pump such as a mono pump or a comet pump, and when the penetration value is about 250, it is directly poured into a tank and transported at a constant rate using a gear pump or the like.

In this way, the amount of margarine and mixed acid sent by the metering pump is 1
The mixture is uniformly mixed by passing through a static mixer at a predetermined ratio (weight ratio) of 0:90 to 98:2.

Examples of static mixers include "High Mixer" manufactured by Toshi, "Static Mixer" manufactured by K-EX, and "Static Mixer" manufactured by Noritake Company Limited. The number of divided elements of the static mixer is preferably in the range of 12 to 24. If the number of elements is less than 12, the composition can be distinguished from the margarine with the naked eye or with a microscope, which poses a problem in terms of commercial value.On the other hand, if the number of elements exceeds 24, the loss of pressure 11 due to the elements increases, which places a load on the pump motor. This poses a manufacturing problem.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited by these in any way.

Example 1 Hydrogenated cottonseed oil (!vt, P28°C) 59.7% by weight was added to 60% by weight
℃, 32% by weight of dry powder cheese, 8% by weight of dextrin, and 0.3% by weight of lecithin were added, kept at 65℃ and kneaded with a Ni-Goo mixer, and then mixed with a 5-stage roller L. While cooling the temperature to 60℃ with a chiller, grind it, crush it with an atomizer, homogenize it into ultrafine particles, and then cool it to 15℃.
A composition was obtained by cooling the mixture to .

On the other hand, hydrogenated cottonseed oil (M, P32℃) 30% by weight, hydrogenated soybean oil (M, P33℃) 10% by weight, palm oil 20% by weight
, 71.4% by weight of fats and oils consisting of 40% by weight of corn oil
Heat and dissolve at 0°C, add 0.3 lecithin as an emulsifier.
% by weight, 0.2% by weight of monoglyceride, and 0.1% by weight of cheese flavor as a fragrance to form an oil phase.

While stirring this oil phase, 27.0% by weight of water and 1.0% of salt were mixed.
0% by weight was added as the aqueous phase to obtain a water-in-oil emulsion and sterilized using a plate sterilizer.

Next, the mixture was passed through a votator, rapidly cooled and kneaded to obtain margarine.

Sending the composition obtained as described above with a gear pump,
Added continuously to the above margarine. The mixing ratio is composition 2
0% by weight and 80% by weight margarine. The resulting mixture was passed through a static mixer (number of elements: 24) and mixed uniformly to obtain a cheese-flavored fat-and-oil processed food.

The food was subjected to a panel test, and as is clear from Table 1, it had an excellent cheese flavor, had a shape retention property not found in margarine, and was good with no grainy feel. Also,
No rot or mold was observed even after 3 months of refrigerated storage at 5-10°C.

Example 2 Corn oil 60% by weight, corn hydrogenated oil (M.

32% by weight of powdered sea urchin and 0.6% by weight of monoglyceride were added to 67.5% by weight of oil and fat consisting of 40% by weight (P27°C), and after kneading with a Nigoo mixer while keeping the temperature at 65°C, Example A composition was obtained by processing in the same manner as in 1.

On the other hand, hydrogenated soybean oil (M, P 31℃) 40% by weight, hydrogenated fish oil (M, P 28℃) 30% by weight, rapeseed oil 30% by weight
63.698% by weight of fats and oils made of
．． 002% by weight was added to form an oil phase.

While stirring this oil phase, 35% by weight of water and 0.8% by weight of salt were added as an aqueous phase to obtain a water-in-oil emulsion, which was then sterilized using a plate sterilizer to obtain Homokenai 9'40/120.
The mixture was homogenized under a pressure of kg/ca, and then rapidly cooled and kneaded using a combinator to obtain margarine.

The composition was heated to 13°C after 2 days and continuously poured into margarine. The mixing ratio was 30% by weight of the composition and 70% by weight of margarine, and the resulting mixture was passed through a static mixer (number of elements: 12) to obtain a sea urchin-flavored oil-fat processed food. This oil and fat processed food had excellent spreadability and an excellent sea urchin flavor.

Comparative Example 1 Margarine was obtained in the same manner as in Example 1, and the temperature was adjusted to 20° C., and the hardness was adjusted to allow mixing.

On the other hand, the temperature of commercially available cheese powder was adjusted to 20°C,
At the same mixing ratio as in Example 1, 10 kg was mixed for 5 minutes using a vertical mixer to obtain a mixture of margarine and cheese.

When this mixture was subjected to a panel test, as shown in Table 1, it had a strong grainy feel and little cheese flavor, and mold growth was observed on the 21st day.

Comparative Example 2 Margarine was obtained in the same manner as in Example 1, and the temperature was adjusted to 20°C to adjust the hardness to allow mixing.

On the other hand, the temperature of the composition (cheese flavor) obtained in Example 1 was adjusted to 13°C, and 10 kg was mixed in a vertical mixer for 5 minutes at the same mixing ratio as in Example 1 to prepare a mixture of margarine and cheese. Obtained. The resulting mixture has no grittiness at all, but
The cheese flavor was slightly lacking, and mold appeared on the 33rd day.
It was tolerated.

As mentioned above, conventionally, when dry food ingredients were added as they were, the particles of the ingredients remained in the mouth, giving a feeling of roughness and significantly impairing the texture.However, according to the present invention, these ingredients can be used to improve the texture of the food. It is possible to effectively develop a texture that makes full use of the taste of Soji, which is completely free of grains.

Furthermore, since the material has an extremely good preservability, the present invention can effectively utilize materials that conventionally rot easily and generate mold.

Furthermore, it is possible to provide composite foods with stronger and milder flavors, greatly contributing to the diversification of dietary habits.

patent applicant Rokko Butter Co., Ltd.

Claims (1)

[Scope of Claims] 1. Dry food materials and emulsifiers are added to fats and oils, and the mixture is heated and mixed with or without the addition of starch, sugars, and/or milk powder, and the mixture is ground with a roller, and then a micropulverizer and/or Or, it is characterized by pulverizing and/or scouring in a scouring machine to make ultrafine particles and homogenizing them, then cooling and solidifying to obtain a composition, and adding the composition continuously during margarine production and mixing in a static mixer. A method for producing processed oil and fat foods. 2. The manufacturing method according to claim 1, wherein the number of stirring elements of the static mixer is in the range of 12 to 24.