JPS61289838A - Production of margarine and shortening - Google Patents

Abstract

PURPOSE:To obtain the titled product having improved hygienic properties and spreading properties simply and efficiently, by treating a raw material consisting of fats and oils, lecithin, etc., by a twin-screw extruder so that heating, blending, emulsification, cooling and kneading are performed by one device. CONSTITUTION:A raw material consisting of raw material fats and oils, for example, vegetable fats and oils such as soybean oil, palm oil, etc., animal fats and oils such as hardened fish oil, beef tallow, etc., a subsidiary raw material such as beta-carotene, lecithin, etc., and if necessary, salt, antioxidant, coloring matter, etc. is fed to a twin-screw extruder, mixed under heating by the first barrel at 60-90 deg.C for 0.5-10min, then by an optionally set barrel for heat sterilization at 90-105 deg.C for 0.5-10min, sent to the second barrel, cooled at 30-60 deg.C for 0.5-10min, emulsified, successively sent to the third barrel, cooled at 10-40 deg.C for 0.5-10min, knead and optionally, further cooled by the fourth barrel at 10-30 deg.C for 0.5-10min and kneaded.

Description

DETAILED DESCRIPTION OF THE INVENTION (Al Industrial Field of Application) The present invention relates to a method for producing margarine and shortening using a twin-screw extruder.

Conventional technology Margarine and shortening are manufactured by a process of mixing (emulsifying) raw materials, cooling and kneading. As a means for this cooling and kneading, methods such as the clean drum method and the closed continuous method using a votator, etc. are known. It is being

(C1 Problems to be solved by the invention However, in all conventional methods, mixing, emulsification, cooling, kneading, etc. are performed using separate machines, so there are many problems in terms of maintenance and workability. In addition, the clean drum method has many open parts in the process, making it difficult to manage bacteria, while the method using a votator allows the work to be done in a closed system, but requires a large amount of holding during quality changes.
It also has the disadvantage that it takes time and effort to prevent contamination, and cleaning and sterilization are complicated. The object of the present invention is to provide a new method for producing margarine and shortening without such drawbacks, and thereby to efficiently produce these oil and fat products.

(Means for Solving Problem d1) As a result of intensive research, the present inventor found that the above object can be achieved by using a two-wheeled extruder.

The present invention was completed based on this knowledge, and is a method for producing margarine and shortening, which comprises mixing, cooling, kneading, and optionally emulsifying raw materials by treating them with a twin-screw extruder. be.

The raw material oils and fats used in the present invention include hydrogenated fish oil, hydrogenated whale oil,
Examples include animal fats and oils such as beef tallow and lard, and vegetable fats and oils such as cottonseed oil, soybean oil, corn oil, coconut oil, palm oil, palm kernel oil, and hydrogenated oils thereof.

As auxiliary raw materials, colorants such as β-carotene and annatto, emulsifiers such as monoglycerides, soybean lecithin, sorbitan fatty acid esters, sucrose fatty acid esters, and propylene glycol fatty acid esters, various vitamins, antioxidants, etc. are used as necessary.

In the case of margarine, milk components such as skimmed milk, water, salt, flavoring agents such as butter flavor, and preservatives are used as necessary.

The twin-screw extruder used in the present invention preferably has the basic performance of a twin-screw extruder, such as high conveyance and mixing properties.
Manufactured by Loire (France).

Commercially available products such as those manufactured by Unirner Freudel (West Germany) can be used.

A twin-screw extruder has two screws driven by a motor inside a barrel, and the barrel is made up of several parts that perform functions such as mixing, emulsification, cooling, and kneading.

There are screws with various shapes such as trapezoidal screws, ball screws, reverse screws, paddle screws, and bottle screws, and these screws may be used singly or in combination of two or more types depending on the purpose.

Each of the above raw materials is fed from a hopper into a two-wheeled extruder and mixed in the first barrel.

At this time, it is heated if necessary. Heating temperature is 60-90
°C, residence time is 0.5-10 minutes. In the case of margarine, the raw material is then sent to a second barrel where it is cooled and emulsified. The cooling temperature is 30 to 60°C and the residence time is 0.5 to 10 minutes. Note that a barrel for heat sterilization may be provided before this step, if necessary.

In this case, the temperature is 90-105℃, and the residence time is 0.5-105℃.
It's 10 minutes.

After that, the raw material is sent to the third barrel and cooled.

Kneaded. Temperature: 10-40℃, residence time: 0.5
~10 minutes.

If desired, the raw material is sent to a fourth barrel for further cooling,
May be kneaded. Temperature is 10-30°C 1 Residence time is 0
．． It takes 5-10 minutes.

In the case of shortening, nitrogen gas is injected in one of the above steps.

The pressure inside the barrel can be adjusted arbitrarily within the range of 1 to 200 kg/cA, and the quality of the product can be changed depending on the magnitude of the pressure.

In order to increase the pressure inside the barrel, it is preferable to use a reverse screw or the like that rotates in the opposite direction to the other parts as the screw at the tip of the extruder outlet.

In addition, if there is no need to apply particular pressure, but rather to convey the raw material smoothly, it should be placed near the middle of the barrel, for example at the second
It is a good idea to install a paddle screw in the barrel.

In this way, the raw material is extruded into the desired oil and fat product through a die installed at the tip of the extruder outlet.

(e) Examples Example 1 85 parts of an oil phase consisting of hydrogenated soybean oil, palm oil, and soybean oil and 15 parts of an aqueous phase consisting of water, lecithin, and salt were mixed into a barrel length of 1.
The mixture was supplied at a rate of 20 kg/hour to a two-screw extruder (Model 2EXT-60 manufactured by Kobe Steel, Ltd.) with a barrel inner diameter of 60 mm (-axis) and a screw center distance of M 50 mm through a metering pump. Heat to 90°C in the first barrel of the length 480 dragon, mix for about 2.5 minutes, then
The mixture was sent to a Tsuru barrel, cooled to 60°C, and emulsified for a second minute. It is then sent to a third barrel with a length of 360 ml and heated to 30°C.
After being cooled to 10° C. and kneaded for about 2 minutes, the mixture was sent to a fourth barrel with a length of 360° C., cooled to 10° C., and further kneaded for about 2 minutes. The raw material was thus extruded under a pressure of 10 kg/ct through a die having two circular holes of 61 diameters to obtain the desired margarine.

Note that the screws used in the above were a plurality of trapezoidal screws and one paddle screw, and the screw rotation speed was 4 Q rpm.

Example 2 Raw materials consisting of hydrogenated soybean oil, palm oil, soybean oil 2 monoglyceride, and fragrance were fed to the same twin-screw extruder as in Example 1 at a rate of 30 kg/hour. 1st barrel and 2nd barrel
While mixing at 50 to 60° C. in a barrel, nitrogen gas of 10% (V/V) relative to oil was injected from the middle between the first barrel and the second barrel, and was well dispersed in the oil phase. Note that the residence times in the first barrel and the second barrel were each about 1.5 minutes.

In the third barrel, the mixture was cooled to 35°C and kneaded for 1.5 minutes, and in the fourth barrel, it was further kneaded at 35°C for 1.5 minutes, and then extruded through a goo to obtain the desired shortening.

ff1 Effects of the Invention According to the present invention, the following effects are brought about compared to the conventional method.

(11 Pre-emulsification of the aqueous and oil phases is not required.

(2) Hygiene during manufacturing can be ensured by using a barrel for heat sterilization.

(3) Each operation of heating, mixing, emulsifying, cooling, and kneading can be performed with one device.

(4) High pressure can be applied during extrusion, making it possible to achieve finer crystallization, and products with new functions, such as the production of pastry margarine with excellent extensibility, can be obtained.

(5) Product type switching 2 The inside of the machine can be easily cleaned and sterilized, reducing waste.

Claims (4)

[Claims] (1) A method for producing margarine and shortening, which comprises mixing, cooling, kneading, and optionally emulsifying raw materials by treating them with a twin-screw extruder. (2) The manufacturing method according to claim (1), wherein the treatment in the twin-screw extruder includes a heat sterilization step. (3) The manufacturing method according to claim (1), wherein the cooling temperature is 10 to 60°C. (4) The kneading time is 1 to 20 minutes.
The manufacturing method described in section 1).